Thursday, August 06, 2009

Bachelor's Banquet

It was a wonderful surprise that after reading about Bachelor's Banquet in the Sunday Lifestyle section, the cookbook authors dropped me an email too.

Nicholas Lin, 25 years old
Nicholas was a photographer for the New York Fashion Week and Martha Steward's Living Magazine. He also attended the French Culinary Institute’s Advance Culinary program and was marketing consultant with some of the top New York restaurants.

Adhika Maxi, 24 years old
Max worked his way up the ranks in restaurants and also attended the French Culinary Institute. After which he further honed his skills at restaurants, including Gordon Ramsay's Maze, and various Izakayas and ramen houses in Japan. Max was chef de partie at the Michelin 2-Star Restaurant Gordon Ramsay in New York.

Bachelor's Banquet is a cookbook, featuring more than 80 recipes, that aims to equip modern bachelors with easy, tasty and presentable recipes.

Find out more or order a copy now at Order before 15 August and get a pre-order discount of 15% plus a bonus of getting your copy autographed!

A-very-Singaporean-"HOW MUCH?"
Hardcover- $23.99
Softcover- $18.99
*Above prices before 15% discount.

Here's a recipe with a photo that made me hungry, courtesy of Nicholas and Max.

6 pieces prosciutto or serrano ham, shaven
1 chorizo sausage, sliced on the bias
2 mozzarella balls
200 g tube polenta, sliced to ½ cm slices
1 tablespoon lemon juice
Salt and pepper
Olive oil

Wild rocket leaves
Fleur de sel
Olive oil

In a mixing bowl, combine mozzarella, lemon juice, olive oil, salt and pepper. Set aside to marinade until ready to serve.

Over medium heat, cook sliced chorizo for 1 minute a side.

Season polenta slices with salt and pepper then sear the polenta cakes for 2 minutes a side.

Roll slices of prosciutto tightly and leave at room temperature.

To assemble: Plate the polenta cake as the base of this dish, alternate the rolled prosciutto, marinated mozzarella and chorizo on top of the seared polenta.

Garnish with rocket leaves, chives and a drizzle of olive oil.

Chew On This: Being at the same age as the authors and also a bachelor and a foodie, I can totally identify with the simple yet delicious need for recipes like these!

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