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Western bundle
Western bundle

Brocoli 3pc or 500g +
Tomatoes 1kg
Cherry Tomatoes 4 boxes
Sweet corn 6 pcs

 

Corn and Tomato Salsa

Ingredients
fresh corn - 2 ears
cherry tomatoes - 100g
red onion - 1 no
seedless green lime - 2 no
olive oil - 15g
basil - 5g
salt and pepper to taste

Method
1. Remove fresh corn kernels
2. Dice tomatoes into small cubes
3. Dice red onion into small cubes
4. Tear up basil into small pieces
5. In a large bowl, combine corn kernels, diced tomatoes, diced red onion and basil with olive oil and lime juice. Season with salt and pepper to taste.
6. Let the salsa marinate for 30 minutes before consuming.


Roasted Broccoli with Lemon Butter and Pine Nuts

Ingredients
broccoli - 1 head
lemon - 1 no
butter - 40g
pine nuts - 30g
oil - 5g
salt and pepper to taste


Method
1. Slice broccoli length wise into big pieces. Depending on the size, you should get 3-4 pieces per head of broccoli.
2. Coat sliced pieces lightly with oil, roast in a 200C preheated oven for 10 minutes, or until broccoli is tender and slightly brown on the edges.
3. In a small pan, melt butter and toast pinenuts till fragrant. Remove from heat and add in the juice of 1 lemon.
4. Drizzled lemon butter sauce over broccoli and season with salt and pepper to taste.



Homemade Tomato Sauce

Ingredients
tomatoes - 2kg
peeled and sliced garlic - 30g
diced carrot - 200g
diced celery - 200g
diced white onion - 200g
bay leaf - 2no
fresh basil - 2 stalks
water - 200ml


Method
1. Using a sharp knife, cut a shallow X on the bottom of the tomatoes. Bring a pot of water to boil, and drop tomatoes in for 45 seconds, removing when the skin of the tomatoes start to curl up slightly. Cool the tomatoes in an ice bath, and remove the skins completely.
2. In a big pot, sauté carrots, onion and celery in a bit of oil till fragrant and translucent, about 10-15 minutes.
3. Add in garlic slices and sauté for 1 minute.
4. Add in peeled tomatoes and water, breaking the tomatoes up with your spatula as you go. Let it cook for 20 minutes.
5. Remove from heat, using a immersion stick blender, purée the mixture till smooth.
6. Return pot to heat, add in bay leaf and the whole stocks of basil, and allow mixture to cook for another 30 minutes, stirring occasionally to prevent burning.
7. Season with salt and pepper to taste.
8. This sauce can be used for pasta, braising meats or cooking seafood.


By Chef WeiMing IG@weiprivatekitchen 

Western bundle
Western bundle