Macadamia-crusted scallops with fennel and grapefruit salad

Brought to you by FairPrice

Pressed for Good Health

Great for your health and high in flavour, FairPrice Macadamia Oil is versatile enough for any method of cooking

ANNETTE TAN, food@newstoday.com.sg

Whenever my friends or family visit Australia, I always ask them to bring home a bag of macadamia nuts for me. I love this almost creamy nut for its delicate flavour. I often eat them plain, but also use it to make cookies and to even coat meats with.

The oil from macadamia nuts is just as flavourful, wonderfully healthy and rich with antioxidants. It is also higher in monounsaturated fats than other quality oils, such as olive and canola. The sweet and nutty flavour of macadamia oil makes it ideal for use in salad dressings and marinades. It is also cholesterol- and trans fat-free.

Like grapeseed oil — another healthful oil — macadamia nut oil has a high smoke point. That means your food doesn't burn as quickly under high heat. This makes macadamia oil ideal for roasting, baking and stir-frying as well.

Another special property of macadamia oil is that it helps your food retain more nutrients and absorb less fat than other regular cooking oils. So, what's not to like?

I used FairPrice Macadamia Oil — which is 100 per cent cold pressed, and has no preservatives or additives — to make this decidedly Australian dish of crusted scallops with a grapefruit and fennel salad.

The delicate, piquant flavours of this dish make it an elegant appetiser at a dinner party or a gorgeous light lunch that is especially suited to our sweltering weather.

To serve this as a main course, you could place the scallops on a bed of creamy mashed potatoes and drizzle with a sweet balsamic vinegar glaze.

FairPrice Macadamia Oil ($8.95, 500ml) is available at all FairPrice supermarkets

Macadamia-crusted scallops with fennel and grapefruit salad

Serves 2-4

6 scallops
8 macadamia nuts, roughly chopped
1/2 tsp salt
1/2 tsp ground black pepper
3 tbsp FairPrice Macadamia Oil
1 bulb fennel
1 pink grapefruit
3 tbsp balsamic vinegar
2 tbsp FairPrice Macadamia Oil
1/4 tsp salt
1/4 ground black pepper

1. Cut scallops into half crosswise so you get 12 discs of scallops. Sprinkle with salt and pepper.
   
2. Place the chopped macadamia nuts in a saucer.
   
3. Heat the three tablespoons of macadamia oil in a skillet and dredge each piece of scallop with chopped macadamia nuts.
   
4. Fry the coated scallops in the oil for 2 minutes on each side. The coating of nuts may fall off the scallops, but don't worry about that. Just ensure they don't burn.
   
5. Remove the scallops from the oil. Scoop up the nuts from the pan and scatter on top of the scallops. Set aside.
   
6. To make the salad, wash the bulb of fennel and thinly slice it. You could also use a mandolin to cut fine slices into a bowl.
   
7. Skin the grapefruit and cut the flesh into small wedges. Place in a bowl with the fennel.
   
8. To make the dressing, mix the balsamic vinegar, two tablespoons of macadamia oil, salt and pepper and then pour over the fennel and grapefruit. Toss to mix evenly.
   
9. Arrange the salad on a plate and gently place the scallops on top. Serve immediately.
   

From TODAY, Makan – Thursday, 18-Jun-2009

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Asparagus & Prawns Green Curry Stir Fry

GET A GREAT KICK OUT OF THIS

Robust Thai flavours, organic asparagus and wholesome canola oil make for a delicious combination

ANNETTE TAN

food@newstoday.com.sg

-----

I have always been partial to smaller sized asparagus, which tend to come from South-east Asia. I like that they are less woody and fibrous than their larger counterparts. They are also decidedly sweeter.

Being organic, Pasar Organic Asparagus from Thailand have the honour of being that much healthier. I often use them in simple stir-fries or grill them with a drizzle of olive oil and a sprinkling of salt.

Like olive oil, canola oil is also an extremely healthy choice. It is high in monounsaturated fats, cholesterol-free and contains Omega 3 and 6 fatty acids.

I find FairPrice Canola Oil a better option for Asian cooking as it has a milder flavour compared to olive oil. What's more, for two years running, FairPrice's housebrand cooking oils have been the Gold Winner of the Reader's Digest Trusted Brand Award.

In the spirit of FairPrice's Country Fair — Experiencing Thailand (now until May 20), I decided to whip up a Thai-inspired dish that boasts robust flavours and all my favourite ingredients.

I hope your family enjoys it, too.

FairPrice Canola Oil ($6.95, 2L)

and Pasar Organic Asparagus

($3, 200g) are available at all

FairPrice supermarkets

 

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ASPARAGUS & PRAWNS GREEN CURRY STIR FRY

Serves 4

1 tbsp FairPrice Canola Oil
300g prawns, shelled and deveined
4 tsp green curry paste
1 packet Pasar Organic Asparagus, cut
into short lengths
Juice of 2 limes
½ cup coconut milk
1 tsp fish sauce


1. Heat oil in a wok until it starts to shimmer.
2. Add the prawns and green curry paste and stir briskly to mix. Fry for two minutes before adding the asparagus.
3. Stir fry for another two minutes before adding the lime juice, coconut milk and fish sauce.
4. Cook for a further five minutes and remove from heat. Serve hot with steamed white rice.

From TODAY – Thursday, 07-May-2009

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Prawn Paste Chicken (Har Cheong Gai)

Photos: Jason Ho

PURE AND SIMPLE
FairPrice’s White Sesame Oil adds a wonderful depth of flavour to all manner of Asian dishes


ANNETTE TAN
food@newstoday.com.sg


Sesame seed oil has a long history as a condiment, remedy and beautifier. In ancient times, the Babylonians used it to make exotic perfumes, while the Arabs used it for medicinal purposes.

These days, sesame seed oil is mostly used in the Asian kitchen to add a nutty, well-rounded flavour to all manner of dishes from soups to stir-fries.

FairPrice’s White Sesame Oil is a great option for your kitchen as it is 100 per cent pure. That means no additives or artificial flavouring. It is also certified Halal and cholesterol free.

I used it to make this week’s dish of Prawn Paste Chicken, that quintessential zi char dish that is so easy to replicate at home.

As in most dishes, it only uses a tiny amount of sesame seed oil. But it makes a world of difference to the taste, adding a wonderful depth that turns this humble dish into something special.

FairPrice White Sesame Oil ($3.55 for a 360ml bottle, above) is available at all FairPrice supermarkets.

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Prawn Paste Chicken (Har Cheong Gai)
Serves 2-4

2 tbsp prawn paste
1 tsp Chinese cooking wine
1/2 tsp FairPrice White Sesame Oil
1/2 tsp ground white pepper
Oil for deep-frying
2 eggs, beaten
1/2 cup corn flour, for coating

1. In a large bowl, mix together the prawn paste, cooking wine, sesame oil and pepper.
2. Marinate the chicken pieces in this paste for at least 30 minutes or up to three hours.
3. Before frying, heat oil in a wok till it starts to shimmer.
4. To test if the oil is hot enough, place a small piece of bread in it. If it immediately bubbles and floats to the top, the oil is at just the right temperature.
5. Place the beaten egg in a shallow bowl and the corn flour in a saucer.
6. Dip the chicken pieces, one piece at a time, in the beaten egg, then in the corn flour and into the wok.
7. Fry till golden brown and remove to a plate lined with kitchen paper.
8. Serve hot.

From TODAY, Voices – Thursday, 09-April-2009

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