Fun Cooking with CulinaryOn + Free Recipes!

Cooking with CulinaryOn

CulilnaryOn is the largest culinary entertainment studio in Asia & Europe. We were thrilled to be invited to their CulinaryOn studio at One Raffles Place to experience learning how to cook and have fun together as a couple. 

Learn how to prepare many gourmet dishes @ CulinaryOn NOW! Click To Tweet

CULINARYON – Cooking if Fun!

Location:

#04-63 Tower 2, One Raffles Place

Singapore 048616

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Upon arrival at the CulinaryOn studio, we were welcomed with some canapés and drinks to warm our tummies before we embark on our learning journey.

We were also provided with our own aprons for the cooking lesson afterwards.

Let the Cooking Fun begin with CulinaryOn!

After a brief tour session of the CulinaryOn cooking studio, we settled down by the counter area to prepare our ingredients for our 3 dishes later. And the steps include skinning the potatoes, dicing the monkfish etc etc.

Chef Daniel gave us a briefing on the dishes that we are to prepare and also showed us a photo of a Monkfish. 

Recipe 1: Tuna Tartare (Serves 4)

Tuna Tartare

Ingredients:

Tuna – 320g

Shallot – 30g

Capers in Salt – 40g

Sun Dried Tomatoes – 40g

Olive Oil – 40g

Whole Grain Mustard – 30g

Capers with Stems – 30g

Cress Salad (microgreens) – to taste

Balsamic Crème – 10g

Rucola (Rocket Salad) – 30g

Per Portion – 120 / 10g

Step 1: Cut the Tuna Fillet into Middle Cubes

Step 2: Mince the Garlic, Sun Dried Tomatoes & Capers

Step 3: Mix the Mustard and Olive Oil

Step 4: Add Capers, Tomatoes and Shallots, stir to combine. Add the Diced Tuna, Salt & Pepper to taste, stir & set aside for 2 minutes to marinate.

Step 5: Lay Tartare using a Metal Ring. Slightly press, remove the ring. Decorate with Cress Salad, Rucola & Cream of Balsamic.

Recipe 2: Monkfish Black Ravioli with Asparagus Sauce (Serves 4)

Monkfish Black Ravioli with Asparagus Sauce

Ingredients:

For Pasta Dough:

Wheat Flour – 100g

Semola Flour – 110g

Egg – 2 pcs

Squid Ink – 1 teaspoon

Olive Oil – 1 Teaspoon

For Filling:

Monkfish Fillet – 360g

Potatoes – 100g

Butter – 1 teaspoon

Milk – 2 tablespoons

Olive Oil – 2 tablespoons

Olives – 1 tablespoon

Capers – 0.5 tablespoon

Thyme – 1 sprig

Mint – 1 leaf

Garlic – 1 clove

Anchovies – 1 pc

Salt – 1 pinch

Pepper – 1 pinch

White Wine – 30 ml

Parsley – 1 strig

For Asparagus Sauce:

Green Asparagus – 4 pcs

Onions – 1/4 pc

Leeks – 1/4 pc

Potatoes – 1 pc

Vegetable Stock – 260 ml

Olive Oil – 1 tablespoon

Butter – 1 tablespoon

Salt – 1 pinch

Pepper – 1 pinch

Asparagus Sauce

Step 1: Slice the leeks

Step 2: Cut Asparagus into 5 parts

Step 3: Peel Potatoes & cut it into wedges. Heat the Olive Oil in a saucepan. Add the leeks & potatoes to the pan and cook for 3 minutes.

Step 4: Strain the potatoes & asparagus, reserve the cooking liquid. Transfer the vegetables into the food processor, puree & add butter. Add a little bit of stock to get the creamy consistency.

Filling

Step 1: Cut the monkfish fillet into small pieces

Step 2: Heat the Olive Oil in a pan & add the capers

Step 3: Mince the Garlic & Anchovies, add them to the pan along with the fish and sauté for 3 minutes

Pasta Dough

Step 1: Combine 2 types of flour & sift them on the countertop. Make a well in the centre & pour the eggs & squid ink into it.

Step 2: Using the fork, start mixing the flour from the sides of the well with the eggs.

Step 3: When the flour & eggs are combined, start kneading the dough

Step 4: Divide the Dough into 4 parts. Roll Each piece 1mm thick using the pasta rolling machine.

Step 5: Arrange the Filling on the dough. The amount of the filling for 1 ravioli is approximately the walnut size. Brush the dough around the filling with water. Cover with the second sheet of the dough to seal the edges.

Step 6: Cut out the ravioli using a glass or a special cutter.

Step 7: Bring a pot of water to boil and cook ravioli for 2 minutes

Step 7: Serve with the Asparagus Sauce

Recipe 3: Chocolate Lava Cake (Serves 4)

Chocolate Lava Cake with Italian Gelato

Ingredients:

Dark Chocolate – 160 g

Butter – 160 g

Sugar – 80 g

Eggs – 4 pcs

Wheat Flour – 40 g

Butter – 20 g

Topping – To Taste

Ice-Cream – To Taste

Powdered Sugar – To Taste

Step 1: Combine Chocolate & Butter in a bain marie. Turn on medium heat & heat the mixture, stirring constantly until it is melted & fully combined. The bottom of the bowl with chocolate shouldn’t touch the water.

Step 2: Whisk the Eggs & Sugar in a separate bowl. Then add flour and whisk to combine so there are no lumps.

Step 3: Combine the Warm Chocolate & Egg Mixtures together.

Step 4: Brush the Baking Molds with Soft Butter throughly.

Step 5: Distribute the mixture between the molds evenly. Bake for 10-12 minutes in a preheated oven, 180 degrees. Drizzle some topping on a plate, put the tortino on top, dust it with powdered sugar and serve with some ice-cream on the side.

Recipe 4: Italian Gelato (Serves 4)

Italian Gelato

Ingredients:

Heavy Cream – 200 ml

Eggs – 2 pcs

Sugar – 50 g

Fruit Puree – 50 g

Strawberry – 50 g

Mint – 1 sprig

Step 1: Carefully separate Egg Yolk & Egg Whites. Whisk the yolks with sugar and set aside. In a clean bowl whisk the egg whites with a pinch of salt until the soft peaks form. To determine if the egg whites reached the desired stage, turn the whisk upside down – if the tip formed by the egg whites is stiff, it’s the stiff peaks. If the tip folds on the side, it’s soft peaks.

Step 2: In a separate bowl whisk the cream until the soft peaks form. You’ll get better results if the cream is cold.

Step 3: Gradually combine the yolk mixture with the whipped cream. Then combine it with the egg whites. Do it very gently in order not to knock out the air.

Step 4: If you’re using Frozen Fruit Puree, melt it and let cool. Add the puree into the egg mixture & stir. Transfer the mixture into a container & refrigerate (you can portion it to smaller servicing so it takes lesser time to set). Serve with Fresh Mint Leaves & Strawberry.

Liquid Nitrogen was added into the mixture to speed up the cooling process – hence to refrigerating was required and we get to enjoy our vanilla ice-cream almost instantaneously! 

We had great fun learning how to cook as total beginners and thanks again to Jonathan, Chef Daniel & assistants from CulinaryOn for having us! 