In light of cooking fatigue and boosting your joy levels in the kitchen, a few easy-yet-exciting mid-week meal ideas never go amiss. And who better to offer said ideas than those who live and breathe cooking for a living? To give you an injection of fresh dinner inspiration, we asked two chefs to share the recipes they love to whip up at home on their nights off.
Chef Andrew Burzio’s Spaghetti Norma with Chicken
“This recipe is a family favourite that has been passed down through generations. While it’s rich with family heritage, it’s something I still continue to cook regularly today. Not only is it an authentic Italian recipe, but it’s also inexpensive, quick to cook, and comforting!” – Chef Andrew Burzio, Head Chef, Angelini, Kowloon Shangri-La
- Spaghetti : 500gm
- Eggplant: 500gm
- Garlic Clove: 3-4 pcs
- Fresh Basil: 15gm (a bunch)
- Extra virgin olive oil: as needed
- Fresh Cherry tomatoes: 600gm
- Chicken Thighs (de-boned): 300gm
- Pecorino cheese: 200gm
- White wine: half a glass
- Dried chilli: as preferred
- Finely chop the garlic
- Cut the eggplant into thumb-sized cubes
- Slice the cherry tomatoes in half
- Cut the chicken into similar size chunks to the eggplant
- Sautee the garlic, eggplant, tomatoes and chicken in a hot pan with a tablespoon of olive oil
- Add in the white wine
- Add chili, salt and pepper and stir
- Meanwhile, cook the spaghetti in salted boiling water
- Toss the pasta into the sauce and add the fresh basil
- Serve with shaved pecorino cheese and enjoy!
Serves: 4-5 people
Chef Pieter Fitz-Dreyer’s Shitake, Asparagus, Broccolini and Soba Noodle Salad
“My wife and I challenged ourselves to eat a vegan menu throughout February this year, which we both really enjoyed. A favourite recipe that we come back to time and again since is a Shitake, Asparagus, Broccolini and Soba Noodle Salad. It is perfect for a quick, super tasty and filling meal (especially after a hike!) and great for getting a vegetable fix. The ingredients can be adjusted with whatever you have in the fridge.” – Chef Pieter Fitz-Dreyer, Executive Sous-Chef, Kerry Hotel, Hong Kong
- Wakame salad (pre-soaked, rinsed and chopped): 10 grams
- Shitaki mushrooms (halved and stalk removed): 50 grams
- Broccolini (stalk trimmed and washed): 60 grams
- Asparagus (peeled and trimmed): 60 grams
- Edamame beans (shelled) : 50 grams
- Toasted sesame oil
- Olive oil
- Soba noodles: 80 grams
- Toasted white and black sesame seeds: 20 grams
- Japanese pickled radish (sliced): 20 grams
- Mizuna leaf: 50 grams
- Shiro miso: 30 grams
- Sugar: 10 grams
- Rice wine vinegar: 10 grams
- Sake: 20 ml
- Mirin: 20 ml
- Yuzu juice: 25 ml
- Season the shitake mushrooms, asparagus and broccolini with olive oil and fry in a pre-heated pan over high heat. You want to get some colour on the vegetables.
- Once cooked, take them off the heat and dress with the yuzu and miso dressing and keep warm.
- Blanch the soba noodles to the packet instructions and rinse under cold water to separate, drain and season with toasted sesame oil.
- Toss all together with the wakame, edamame, warm charred vegetables and garnish with toasted sesame seeds, mizuna leaves and pickled radish.
- Serve and enjoy with some chilled sake!
Serves: 2 people
Fancy eating out instead of cooking at home? Head to Angelini, at Kowloon Shangri-La to experience Chef Andrew Burzio’s authentic Italian cooking, and the Kerry Hotel at-large for Chef Pieter Fitz-Dreyer.
Feature image via NBC News