Seafood Fettuccine Alfredo

Seafood Fettuccine Alfredo

Preparation time 15 minutes

Cooking time 15 minutes

Serves 4 to 6 pax

Ingredient:

250 grams - Fettucine

250 grams - Ready mixed packet seafood (clams, mussels, squids, shrimps)

4 whole - Fresh Portobella mushrooms, sliced

4 - Cheddar cheese slices

3 - Bird's eye chilis, sliced

1 can - Prego Alfredo mushroom sauce

1 cup - Fresh milk

1 whole - Garlic, minced

1 bunch - Fresh parsley, chopped

1 tablespoon - Olive oil

1 teaspoon - Parmesan cheese powder

1 teaspoon - Dried Basil leaves

1 teaspoon - Italian seasoning

1/2 teaspoon - Coarse Black Pepper

1/2 teaspoon - Garlic salt

1/2 teaspoon - Iodized salt

1/2 teaspoon - Fish sauce

Instruction:

1. Boil Fettuccine in water with a pinch of salt and some olive oil for 8 to 10 minutes, not too soft.

2. Drain dry cooked Fettuccine and place in a pot.

3. Place Olive oil into pan, wait for pan to be heated up, stir fry Garlic, Bird's eye chili, mushroom, seafood, Basil, Italian seasoning, black pepper, and Garlic salt for couple of minutes.

4. Once Garlic turn slight brown, pour in Alfredo sauce and milk, then bring to boil.

5. Place cooked Fettuccine into pan and stir a little to mix sauce evenly.

6. Followed by placing Cheddar cheese, Parsley, and Parmesan, then mix everything evenly until cheese completely melted.

7. Fettuccine Alfredo is ready to serve.

Note: You may reduce the number of Bird's Eye Chilis if you cannot take too spicy.

Roast Turkey

Roast Turkey

Preparation time 15 minutes

Brining time 12 hours to 24 hours

Roasting time 3 hours to 3 1/2 hours
Serves 4 to 6 pax

Roast:

1 - young Turkey (4 to 5 kgs)

1 teaspoon - Iodized Salt

1 teaspoon - Coarse Black Pepper

2 cups - Chicken Broth

1 cup - Unsalted Butter

1/2 cup - Honey

Brine:

6 - dried Bay Leaves

6 sprigs - fresh Rosemary

4 sprigs - fresh Thyme

3 - Lemon, quartered

3 - Orange, quartered

1 whole - Garlic, minced

1.5 cup - Brown Sugar

1 cup - Iodized Salt

1/4 cup - Apple Cider Vinegar

Stuffing:

1 - Orange, cut into 8ths

1 - Carrot, sliced

1 - Yellow Onion, diced

1 stalk - Celery, cut into half inch

3 - dried Bay Leaves

3 sprigs - fresh Rosemary

3 sprigs - fresh Thyme

Gravy:

1 - Turkey Neck

1 packet - Turkey Giblets, diced

1 - Carrot, sliced

1 - Yellow Onion, diced

1 stalk - Celery, sliced

1 tablespoon - Corn Flour

1 tablespoon - Unsalted Butter

1 teaspoon - Ground Black Pepper

1/2 teaspoon - Iodized Salt

2 - Bay Leaf

2 sprigs - fresh Rosemary

2 sprigs - fresh Thyme

2 cups - Chicken Broth

1 cup - White Wine

1 cup - Water

Instruction:

1. Mix all brine ingredients into pot and bring to boil. Continue stirring brine occasionally until boil. Dip turkey into boiling brine for 1 minute and remove it.

2. Cool down brine before placing it into brining bag with turkey and refrigerate overnight (12 to 24 hours).

3. Remove turkey from brine. Rinse turkey with cold running water. Pat turkey dry with towel. Place on roasting tray with breast facing down.

4. Heat up oven to maximum temperature for 5 minutes.

5. Baste turkey with butter and honey mix. Followed by salt and pepper, includes inside of turkey.

6. Stuff turkey with the stuffing. Tie turkey's drum sticks with kitchen twine to keep stuffing intact.

7. Roast turkey breast down for 1 hour at 170 degree celsius temperature

8. Baste turkey with 1/2 cup chicken broth, butter and honey mix, and pepper.

9. Turn turkey breast up and roast for 1 hour.

10.  Repeat roasting and basting turkey with 1/2 cup chicken broth, butter and honey mix, and pepper every 1 hour until thermometer pops up reading 74 degree celsius (total 3 hours to 3 1/2 hour roasting time), turkey is then cooked.

11. Remove turkey from oven and let it rest 15 to 20 minutes before carving.

12. Mix all gravy ingredients into pot and bring to boil, continue stirring occasionally until gravy is boiled.

Note: You may reduce amount of salt if you wish to have it less salty. Amount time spend roasting differs depending on turkey size/ weight.