Foodstar Gayle Van Wely Quan (@gayleq
) shared a new image on Foodstarz /// King Salmon, pinot noir ratatouille and caper berry mayo #king #salmon #pinotnoir #caper #berry #foodstarz
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New pieces for my fellow Nova Scotians😍
All work benches have a treasure somewhere that will pop a smile on your face😊
The new Caper Collection plate out of the kiln this morning ready for its new home.
Feel free to reach out if you want some paws in your home.
Time to eat. Who goes ? #salmon #caper
Hauahuahauahauahaua just because, it’s delightful...!!!🤠🙏🏻🍺🤪
To me, the epitome of an Italian eatery is determined by how good its risotto is - that is if it even serves the item, which not many Italian eateries in Singapore do.
The risotto is a complex dish which takes many experimentation and practices to master. As such, I was very eager to try them out when I saw on The Naughty Chef’s menu a section of risottos. There was not much deliberation needed as the Caper Lemon Snapper immediately caught my eye.
For a whopping $16 served a really huge plate of creamy risotto above which laid two fillets of snapper.
The lemon slices which came with suggested that the snappers had been grilled with the lemons on them. I was right, for a small slice of the fish had me squeeze my face from the sourness of my first bite.
Weirdly, the bold flavour grew on me as I had more of it with the risotto which was mushroom-based, absolutely creamy – I mean, just look at it – and just tantalising from all the seasoning.
The texture and consistency were nailed, the spices generous, and the ingredients simple yet elevating.
is it summer yet?? this one-pan lemon chicken & artichoke skillet has me wanting allllll the warm weather 🍋 .
Mix together the juice of one lemon, 3 minced garlic cloves, 1 tsp pepper, 1.5 tsp salt, 1 tbsp unsalted melted butter OR 1 tbsp olive oil. .
Drain one 14oz can of artichokes and place on a lodge cast iron skillet with 1 lb chicken breasts (about 4 breasts). Pour your seasoning mixture all over the canned artichokes and chicken on the skillet. Sear the chicken and artichokes for about 15 minutes, flipping throughout, then bake at 400F for 7(ish) minutes or until chicken reaches internal temp of 165F. I topped mine with some capers and sliced lemons and ate it over a bed of kale! Tastes like summmaaaa ☀️