Thursday, September 3, 2009

Cheat Shepherd’s Pie

Brought to you by FairPrice

A Healthier Alternative

FairPrice Mixed Vegetables are a nifty and nutritious staple to have in your freezer


Weekend afternoons are days I reserve for playing in the kitchen. By that, I mean experimenting and taking my time with more complex dishes that require more work than I can afford on a weekday.

On those working days, fuss-free ingredients are my best friends. The less peeling and chopping I do, the better. Yet I want my food to be as fresh and of optimum quality as possible. So, a little shrewd planning is often called for.

Dishes such as shepherd's pie are great because I can make the components separately and ahead of time, with help from healthful ready-to-use products such as FairPrice Mixed Vegetables and good pasta sauce.

FairPrice Mixed Vegetables are a product of Hungary and feature a healthy mix of peas, carrots and corn that can help the whole family meet our fibre requirements. It is also cholesterol-free and comes with a good eating stamp of approval in the form of the Healthier Choice symbol.

Available in 400g or 1kg packs, they are a good staple to have in the freezer. Toss them into soups, salads and pastas, or fry them up in an omelette. The possibilities are endless and your family will be healthier for it.

FairPrice Mixed Vegetables ($2.20, 400g / $3.80, 1kg) is available at all FairPrice supermarkets.

Cheat's Shepherd's Pie
Serves 4

  • 3 potatoes, peeled and halved
  • 1 tbsp salt
  • 15g butter plus another 10g for topping (softened)
  • 3 tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp FairPrice Olive Oil
  • 2 cloves garlic, minced
  • 400g minced beef
  • 1 tbsp Worcestershire sauce
  • 1/2 cup FairPrice Mixed Vegetables
  • 1 cup bottled tomato pasta sauce
  • 1 tbsp sugar
  • Salt and pepper to taste

  1. To make the mashed potato topping, place the potatoes and salt in a saucepan, cover with water and bring to a boil. After about 12 minutes (or when the potatoes are tender right through when poked with a fork), remove from heat and drain.
  2. In a bowl, mash the hot potatoes and 15 grams of butter with two forks or a potato masher.
  3. Add milk, salt and pepper, and mix well. Do not overwork the potatoes or your mash will turn gummy. Set aside. (You can do this a day or two in advance and keep in the fridge.)
  4. To make the filling, heat olive oil in a saucepan and add garlic. Fry till fragrant but not browned.
  5. Add the minced beef and fry for about 8 minutes, or until the beef has released its moisture and the moisture has evaporated.
  6. Add Worcestershire sauce and fry for another 2 minutes.
  7. Add FairPrice Mixed Vegetables and fry for another minute or so.
  8. Add pasta sauce and stir to mix. Cook till the sauce has thickened slightly, about 8 to 10 minutes.
  9. Add sugar and stir. Taste, and add salt and pepper accordingly. Set aside to cool. You can do this up to two days in advance and refrigerate.
  10. Preheat oven to 180 degrees C.
  11. To assemble, spread the beef mixture in a pie dish and level with a spoon. Spread the mashed potatoes over the beef to form an even layer on top.
  12. Dot the surface of the mashed potatoes with the other 10 grams of butter and then use a fork to blend it into the surface, making a pattern as you do. This will give the pie a nice "crust".
  13. Bake in the oven, on the centre rack, for 25 minutes. Serve hot.

From TODAY, Food – Thursday, 13-Aug-2009

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Singapore-Style Buffalo Wings

Brought to you by FairPrice


This National Day, whip up a dish of Singapore-style Buffalo wings with FairPrice Garlic Chilli Sauce


Singaporeans adore fried chicken wings.

Every fast food joint worth its hamburgers has chicken wings on its menu - and nowhere is the Singaporean love for them more evident than at a certain Swedish furniture store where diners at its in-house restaurant form long queues for platefuls, which they lap up with lip-smacking and finger-licking glee.

At almost any other restaurant which offers their version, we often order up a serving of Buffalo wings. Deep-fried and slathered in hot sauce, they speak to the Singaporean love for chicken wings and spicy flavours.

So, this National Day, I decided to give the American recipe a twist (Buffalo refers to Buffalo, New York in the United States, where the dish originated) by using something quintessentially Singaporean: FairPrice Garlic Chilli Sauce.

Boasting a taste that is widely accepted, it features a pairing of two ingredients popular with Singaporeans: Garlic and chilli. Its sweetness also works well with barbecue sauce.

FairPrice Garlic Chilli Sauce is Halal, making it suitable for just about everyone. So, this is an excellent National Day party snack, which you can serve to your friends and family while watching the parade.

It doesn't matter if you're enjoying it at home, in front of the television, or from a picnic basket at the parade itself.

It is a dish that is tasty, fun and delightfully Singaporean - not to mention it makes you feel deliciously patriotic!

FairPrice Garlic Chilli Sauce ($1.35, 310g) is available at all FairPrice supermarkets.

Singapore-Style Buffalo Wings

Makes 10 wings

  • 1/2 cup FairPrice Plain Flour
  • 1/2 tsp FairPrice Ground Pepper
  • 1 tsp garlic salt
  • 1 tsp paprika
  • 1/2 tsp chilli powder
  • 10 chicken wings
  • FairPrice Canola Oil, for frying
  • 1 tbsp FairPrice Butter
  • 3 tbsp FairPrice Garlic Chilli Sauce
  • 1 tbsp barbeque sauce

  1. Combine the flour, pepper, garlic salt, paprika and chilli powder in a small bowl.
  2. Pat the chicken wings dry with a paper towel.
  3. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
  4. Place them in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when they are fried.)
  5. Heat oil in a deep fryer until it starts to shimmer (you want just enough oil to cover the wings entirely - an inch deep or so, at least).
  6. Meanwhile, combine the butter, FairPrice Garlic Chilli Sauce and barbeque sauce in a small saucepan and heat until the butter is melted and the ingredients are well blended. Set aside.
  7. Fry the wings until they turn golden brown on both sides. Remove and set on a plate lined with paper towels to drain for about 5 minutes.
  8. Toss the wings in the chilli sauce and stir to coat them evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, and then shake. Serve immediately.

From TODAY, Food – Thursday, 06-Aug-2009

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