BF Recipe Book Vol 2

Mayonnaise

The BEST FOODS Guide

Volume 2 COOK 5 Chefs and a Cooking Mayonnaise

Contents Just another introduction Cooking with mayonnaise 5 new ways with BEST FOODS Cooking Mayonnaise Letting you in on the BEST FOODS story‌ A quick comparison 5 chefs and their recipes

JUST ANOTHER introduction Welcome back to the BEST FOODS Mayonnaise Guide.

It sure is great to have you with us on this second leg of our fascinating mayonnaise adventure. Last we met, we explored classic territory. We got acquainted with new ways of going about traditional mayonnaise applications.

This time round, we are venturing into the lesser known — cooking with mayonnaise.

Our BEST FOODS Cooking Mayonnaise was invented for this very purpose — to let you experiment with mayonnaise in all your recipes involving hot cooking.

See for yourself how mayonnaise is no longer just mayonnaise. Uncover a whole new world of flavours to tantalise tastebuds and delight your customers.

For starters, we have invited five of Singapore’s young and prolific chefs to dream up a host of dishes using BEST FOODS Cooking Mayonnaise. Let their collection of recipes whet your appetite and inspire you to cook up your own banquet.

Let’s get a-cooking! With mayonnaise of course.

Cooking with

Mayonnaise “They didn’t teach that in culinary school!”

Indeed they didn’t. Traditionally, cooking with mayonnaise is taboo in the kitchen, as exposing mayonnaise to extreme temperatures will result in the condiment breaking.

Mayonnaise is actually an oil in water emulsion, with the egg yolks acting as an emulsifier. This is why making a scratch mayonnaise requires you to gradually beat in the oil and in small quantities.

At BEST FOODS, we’ve noticed that the use of mayonnaise is gaining popularity in different cuisines and applications. It is inevitable that the mayonnaise comes into contact with heat, directly or indirectly. And it is this very trend that inspired us to create a mayonnaise that would deliver heat resistance and maintain the same great taste.

5 new ways with

COOKING Mayonnaise Baker’s delight.

BEST FOODS Cooking Mayonnaise is a brilliant addition to batters for cakes, muffins etc. With its higher moisture content, it helps to ensure that your baked goods turn out light and literally melt in your mouth! Mouth-watering muffins and champion chocolate cakes are coming right your way!

Great for Gratins!

For your gratin’s topping mixture, replace cheese with BEST FOODS Cooking Mayonnaise. Not only does the condiment hold together when subjected to heat, the tartness of the mayonnaise lends a distinct flavour to the entire dish. Try it and see!

Wok wonder.

Run out of cornstarch? Panic not. Try adding a dollop of BEST FOODS Cooking Mayonnaise into your stir-fries just before you’re about to serve. The mayonnaise not only acts as a good thickener, but creates a sheen on your food.

This means your food not only tastes better, but looks even more delectable!

Fill me in!

The best part of a pie is when the filling oozes out after the initial bite through the crust. It is essential that pie fillings have the right consistency – moist enough to compliment the dry crust yet not overly watery. BEST FOODS Cooking Mayonnaise is perfect to bind the ingredients in your filling as it holds out in spite of the oven’s heat.

Deep right in.

Unlike what most people think, deep frying, when done properly, does not make food overly greasy. Although deep frying cooks the food in a relatively short time, there is nevertheless a degree of exposure to heat. BEST FOODS Cooking Mayonnaise, with its greater heat resistance, is your solution to recipes involving deep frying and mayonnaise.

Letting you in on the

BEST FOODS story...

“… A jar of Blue Ribbon Mayonnaise, please.”

Your favourite mayonnaise traces its roots back to 1905 when a German immigrant Richard Hellmann opened a delicatessen in New York City. To boost his small business, he sold his wife’s special recipe mayonnaise in small wooden boats, marked with a blue ribbon.

The mayonnaise grew so popular that Mr Hellmann could no longer make it at the back of his shop. To meet the demand, he acquired a factory to produce the mayonnaise boasting the “Blue Ribbon Mayonnaise” label. The business grew rapidly and expanded across the country, establishing BEST FOODS “Blue Ribbon” as the hallmark of great mayonnaise.

Today, BEST FOODS mayonnaise can be enjoyed around the world. With more than a hundred years of mayonnaise-making under our belt, we know mayonnaise best.

A quick comparison BEST FOODS offers a range of mayonnaise to suit your individual needs. Here’s a quick comparison of our range …

BEST FOODS Real Mayonnaise

BEST FOODS Cooking Mayonnaise

Tradition wears a new look

Expand your culinary possibilities

Take a look! Singapore’s favourite mayonnaise has a brand new label and name. We are now called BEST FOODS Real Mayonnaise. Still made with the same great recipe you have loved from day one!

Mayonnaise is so much more than just mayonnaise with chefs growing more adventurous in their use of mayonnaise.

Made from the freshest eggs, oil and vinegar, BEST FOODS Real Mayonnaise follows a traditional recipe to deliver a premium classic mayonnaise.

BEST FOODS Real Mayonnaise is your best choice for all traditional mayonnaise applications.

Recommended applications: • • • •

Base for elaborated cold sauces Salad dressings Sandwich spreads and fillings And all other traditional applications

Check out BEST FOODS Cooking Mayonnaise, our latest innovation.

Designed for the creative chef exploring less traditional applications of dressings, it is an excellent performer in hot applications.

BEST FOODS Cooking Mayonnaise is your key to a whole new world of flavours and dishes!

Recommended applications: • • • •

Baking Gratins Stir-frying Savoury pastry fillings

CHEF ROBIN HO Group Executive Chef The Marmalade Group

To Chef Robin, good food is about fresh ingredients, cooked well and served in palatable portions. And he certainly welcomes any form of innovation to help him create good food for his customers.

Always game for ways to spice up his life, the bubbly Chef Robin enjoys exploring new applications with the BEST FOODS Cooking Mayonnaise.

His approach is simple – “Start with things around you and be inspired.

Above all, have fun.”

Clearly, this bit of technology from BEST FOODS has not only allowed him more space to create better food, but more time to enjoy life to the fullest.

“You’re paying good money for something that is priceless.

Innovation – that’s what the BEST FOODS Cooking Mayonnaise is about, really.”

Pan-Roasted Scallops with Sweet Paprika Mayonnaise Glaze INGREDIENTS 24 large sea scallops in shell, each halved horizontally ½ tsp salt ½ tsp freshly ground black pepper ¼ cup chopped spring onions Mayonnaise 1 cup BEST FOODS Cooking Mayonnaise 1 tbsp harissa 2 tbsp fresh lemon juice 1 tsp Worcestershire sauce ½ tsp salt ½ tsp paprika

Serves 12 Prep time: 45 minutes

½ tsp freshly ground black pepper ¼ tsp red pepper flakes Directions 1. Preheat the oven to 400°C. 2. Combine all ingredients for mayonnaise in blender.

Process until smooth. Chill until ready to use.

3. Place scallop shells on baking sheet. Season both sides of scallops with salt and pepper. Place 2 scallops in each shell and spread 2 tablespoons of mayonnaise.

4. Bake on top rack of oven until mayonnaise is golden brown, for about 10 minutes.

5. Garnish with spring onions and serve hot.

Watch as the Cooking Mayonnaise takes on a nice golden brown colour in the oven without breaking down.

Fish Bourride Finished with Aioli INGREDIENTS Broth 1kg bones of a white saltwater fish, such as seabass or halibut 2 cups dry white wine 2 cups water 1 sprig fresh thyme ½ tsp fennel seeds 1 tsp peppercorns 1 bay leaf 1 onion, coarsely chopped 2 celery stalks, coarsely chopped 10 saffron threads Aioli 5 tbsp BEST FOODS Cooking Mayonnaise 2 garlic cloves Serves 12 Prep time: 1 hour 30 minutes

1 tbsp lemon juice, or to taste 12 assorted shellfish, such as clams, mussels, prawns and scallops 360gm seabass Salt, to taste Pepper, to taste Parsley sprigs or fennel tops Garlic toast, warmed Directions 1. For broth, combine all ingredients together in stock pot, bring to boil and simmer for about 1 hour. Strain and set broth aside.

2. For aioli, blend all ingredients in food processor until smooth.

3. Simmer shellfish and seabass in prepared broth for 8–10 minutes, until fish is cooked through and shells have opened. Remove from heat and transfer seafood to serving bowls.

4. Whisk aioli into broth and add salt and pepper to taste. Ladle thickened broth over seafood.

5. Garnish with parsley sprigs or fennel tops and serve with warm garlic toast.

Try a dash of Cooking Mayonnaise to thicken and transform your broths.

Caper and Anchovy Mayonnaise with Mushroom Ravioli INGREDIENTS Mayonnaise ¾ cup BEST FOODS Cooking Mayonnaise 2 tbsp fresh lemon juice 2 tsp capers 2 tsp anchovy paste or 4 anchovy fillets, mashed Ravioli 4 cups sliced shiitake caps 4 cups sliced button mushrooms ½ cup finely chopped shallots 1½ tsp chopped fresh thyme leaves 3 garlic cloves, minced 1 /3 cup dry sherry 2 tbsp grated fresh Parmesan cheese ½ tsp salt ½ tsp black pepper ¼ cup fat-free sour cream Cooking spray 12 wonton wrappers Serves 12 Prep time: 45 minutes

Directions

1. For caper and anchovy mayonnaise, combine all ingredients and stir until smooth. Cover and chill.

2. Place sliced shiitakes in food processor, pulse 6 times or until finely chopped.

Remove from processor.

Place sliced button mushrooms in food processor; pulse 10 times or until finely chopped.

3. Heat large non-stick skillet coated with cooking spray over medium-high heat. Add in mushrooms, shallots, thyme and garlic and sauté for 15 minutes or until tender. Add dry sherry and bring to boil. Cook for 8 minutes or until liquid has almost evaporated. Remove from heat, stir in cheese, salt and pepper.

4. Place mushroom mixture in bowl and let stand for 10 minutes. Stir in caper and anchovy mayonnaise and sour cream.

5. Preheat oven to 220°C. Coat 2 baking sheets with cooking spray. Working with 1 wonton wrapper at a time (cover remaining wrappers to prevent drying), spoon 2 teaspoons of mushroom mixture into centre of wrapper. Moisten wrapper edges with water; bring 2 opposite corners together forming a triangle. Press edges with fork to seal.

6. Place ravioli in single layer on prepared baking sheets.

Spray tops lightly with cooking spray. Bake 14 minutes or until golden brown, turning once.

CHEF DANIEL SIA Head Chef The White Rabbit When it comes to mayonnaise, Chef Daniel prefers something not too heavy, with a relatively neutral taste. Although he insists that all chefs must know how to make a decent mayonnaise from scratch, he concedes that there are benefits to using commercial products.

Even so, Chef Daniel never expected to chance upon something like BEST FOODS Cooking Mayonnaise. While he finds the product’s performance in hot applications impressive, he is pleasantly surprised to discover there is little compromise on the taste.

And because he has no need to worry about the mayonnaise breaking that easily, Chef Daniel is freer to experiment and express himself in his recipe creations, as seen in this collection.

“Thanks to the Cooking Mayonnaise’s greater heat resistance, I can explore new possibilities with mayonnaise.”

Mentaiko Pasta ingredients 4 sacs mentaiko (seasoned cod roe) 50gm BEST FOODS Cooking Mayonnaise 150gm angel hair pasta 20gm butter 1 shallot, chopped 30ml white wine 40ml chicken jus 100ml cream

Serves 1 Prep time: 15 minutes

Directions 1. Scrape mentaiko from sacs and remove membranes. Mix mentaiko with mayonnaise and set aside.

2. Cook pasta in boiling water for 4 minutes. Drain and set aside.

3. Melt butter in skillet over medium heat. Sweat chopped shallot in skillet.

Deglaze with white wine and reduce until dry. Add chicken jus and reduce liquid by half. Add cream.

4. Add pasta and toss.

Remove from heat and stir in mentaiko mayonnaise. Serve immediately.

Mayonnaise is now resilient to the heat of freshly cooked pasta!

SautÉed Crabmeat in Salted Egg Mayonnaise ingredients 2 salted egg yolks, chopped 200gm crabmeat 50gm BEST FOODS Cooking Mayonnaise Crispy, deep-fried vermicelli (optional garnish)

Serves 2 Prep time: 20 minutes

Directions 1. Heat a little oil in wok over high heat. When hot, add chopped salted egg yolks and stir to get a sandy texture. Stir in crabmeat and mayonnaise.

2. Remove from heat and serve on bed of crispy vermicelli.

Cream up your sautĂŠs with Cooking Mayonnaise and taste the difference!

Braised Ox Tongue with DeepFried Mustard Mayonnaise and Red Onion Marmalade ingredients 200gm BEST FOODS Cooking Mayonnaise 30gm mustard 1 braised ox tongue, 450gm, sliced lengthwise 1 egg, beaten 50gm flour 100gm breadcrumbs 50gm red onion marmalade

Serves 15 Prep time: 60 minutes

Directions 1. Mix mustard with mayonnaise. Line baking sheet with parchment paper and spread mayonnaise mixture 1 inch high. Freeze mayonnaise mixture until hard.

2. Remove mayonnaise mixture from freezer and cut into 1 x 1-inch squares.

3. Coat squares with egg, flour and breadcrumbs.

For each square, do this twice. Freeze breaded squares until ready to use.

4. Heat oil and deep-fry

squares until golden brown.

5. Top with red onion marmalade and wrap with ox-tongue slices.

Serve.

CHEF JIMMY CHOK Executive Chef The Academy Bistro Chef Jimmy believes in simplicity. Use the best of ingredients, minimise handling of the food and simply let their natural flavours shine. One of the most dynamic names in the culinary scene, Chef Jimmy is renowned for his innovative approach to fusion cuisine.

He is equally open about embracing new ingredients such as the BEST FOODS Cooking Mayonnaise. With its unique properties, it will undoubtedly open new doors to creative recipes.

To him, commercial products must be applied thoughtfully to “work” in the professional kitchen.

No matter what he whips up, his ultimate goal is to please the palettes of his patrons, “create foods that people want to eat”. The following recipes reflect his philosophy to food – simple, but nevertheless delectable.

“BEST FOODS Cooking Mayonnaise gives you more confidence. It makes you more relaxed. It helps chefs to cook!”

Hot-seared Scallops with Warm Kaffir Lime Mayonnaise Dressing and Avruga Roe ingredients 12 large scallops Salt and pepper, to taste 3 tbsp verjuice 3 tbsp BEST FOODS Cooking Mayonnaise Juice and zest of 2 limes 3 kaffir lime leaves, chopped Avruga roe Lamb lettuce Semi-dried tomatoes

Serves 4 Prep time: 15 minutes

Directions 1. Season scallops with salt and pepper. Sear over high heat and set aside.

2. Bring verjuice to boil over low heat.

3. Mix in mayonaise and mix well, do not boil.

4. Add lime juice, zest and kaffir lime leaves. Add sugar to taste if sauce is too sour.

5. Arrange scallops on plate and drizzle with sauce.

Top with avruga roe and serve with lettuce and semi-dried tomatoes.

Mayonnaise has moved on to hot sauces!

Warm Angel Hair Pasta with Tobiko, Prawns and Spring Onions ingredients 500gm angel hair pasta 1 tbsp mirin 1 tsp Japanese shoyu 4 tbsp BEST FOODS Cooking Mayonnaise Salt and pepper, to taste 2 tbsp tobiko 200gm prawns, cooked 1 bunch spring onion, chopped

Serves 4 Prep time: 12 minutes

Directions 1. Cook pasta according to package directions.

2. Pour in mirin and shoyu in saucepan and cook over low heat. Mix in mayonnaise. Remove from heat without bringing to boil.

3. Add cooked pasta to mayonnaise mixture.

Toss well and season with salt and pepper.

4. Add prawns and tobiko, top with spring onions and serve.

Slow-cooked Norwegian Salmon FilletS with Bottarga Dust Parmesan Crust, Fine Beans and Roasted Vine Tomatoes ingredients 4 Norwegian salmon fillets (120gm each) Olive oil Salt and pepper, to taste 4 tbsp BEST FOODS Cooking Mayonnaise 1 tbsp bottarga dust 1 tbsp chopped spring onions 2 tbsp grated Parmesan cheese 200gm fine beans 8 cherry vine tomatoes Serves 4 Prep time: 40 minutes

Dash of white balsamic reduction Directions 1. Rub salmon fillets with olive oil and season with salt and pepper.

2. Cook salmon fillets at low heat of 60ยบC in oven for about 30 minutes and set aside.

3. Mix mayonnaise with bottarga dust, spring onions and cheese.

Spread a thin layer over salmon fillets and gratin over a salamander.

4. Blanch fine beans and roast vine tomatoes.

5. Serve vegetables with cooked salmon fillets and drizzle with a little olive oil and white balsamic reduction.

Gratin topping, with a mayonnaise twist.

CHEF SEBASTIAN GOH Head Chef Fairmont Singapore Chef Sebastian Goh is no stranger to cooking with mayonnaise. This culinary wizard has long since been experimenting with using mayonnaise in his fusion cuisines.

He was therefore delighted to learn about the latest innovation from BEST FOODS. “BEST FOODS Cooking Mayonnaise does not break down easily when it comes into contact with heat,” he raves. He also finds its better ability to coat a greater convenience and cost saver. Mayonnaise is certainly no longer just mayonnaise in his eyes.

With the advent of BEST FOODS Cooking Mayonnaise, Chef Sebastian has more incentive to include this condiment in his multi-dimensional creations of exquisite taste and stunning presentation.

“BEST FOODS Cooking Mayonnaise is by far the most versatile mayonnaise I’ve ever used!”

Champagne Mayonnaise Sauce on Baked Atlantic Cod ingredients 30gm carrots, chopped 30gm ginger, chopped 30gm shallots, chopped 30gm garlic, chopped 100gm water 250gm Atlantic codfish fillets Sauce 100ml BEST FOODS Cooking Mayonnaise 6ml champagne 30gm Japanese BBQ sauce

Serves 1-2 Prep time: 20 minutes

Directions 1. Preheat oven to 220째C. 2. Blend carrots, ginger, shallots, garlic and water together. Marinate Atlantic codfish fillets for 1 hour.

3. Bake Atlantic codfish fillets for 10 minutes.

4. Combine all sauce ingredients in pot and bring to boil.

5. Serve with baked Atlantic codfish fillets.

Never imagined mayonnaise can be boiled without breaking.

Shredded Chicken Garden Salad with Yellow Mustard Mayonnaise ingredients 1kg chicken breast Salt, to taste Black pepper, to taste Sauce 10 egg yolks 600gm Japanese vinegar 200gm sugar 10gm Knorr chicken seasoning powder 30gm yellow mustard 300gm BEST FOODS Cooking Mayonnaise 150gm mixed salad greens 30gm roasted walnuts, mashed 10gm raisins Serves 7 Prep time: 15 minutes

Directions 1. Season chicken with salt and black pepper. Steam chicken for 15 minutes and pan-sear until golden brown. Shred chicken.

2. Combine sauce ingredients in pot and bring to boil for 6 minutes.

3. Mix salad greens, walnuts, raisins and chicken with sauce and serve.

Pan-fried Crispy Prawns with Fermented Bean Curd Mayonnaise Sauce ingredients 12 tiger prawns 1 egg, beaten 10gm cornflour 10gm garlic 10gm roasted almond flakes (optional) 5gm sesame seeds (optional) Sauce 1 piece fermented bean curd 50gm BEST FOODS Cooking Mayonnaise 5gm Knorr chicken seasoning powder 8gm sugar 20gm peanut butter 10gm chopped garlic Serves 4 Prep time: 12 minutes

Directions 1. To make sauce, mix all sauce ingredients in pot and bring to boil. Remove from heat and set aside.

2. Coat prawns with egg and dredge in cornflour.

3. Deep-fry prawns until golden brown, then drain.

4. Stir-fry garlic and add sauce. Toss prawns in sauce, coating evenly.

5. If desired, sprinkle almond flakes and sesame seeds.

Serve.

Mayonnaise can now survive heat stress in a wok.

CHEF MARCUS LAI Sous Chef Unilever Foodsolutions Singapore As Unilever Foodsolutions’ Sous Chef, Chef Marcus speaks on behalf of his contemporaries to ensure that Unilever’s products meet industry demands. BEST FOODS Cooking Mayonnaise, with its superior binding qualities and greater heat resistance, is exactly what Chinese hot cooking demands.

To Chef Marcus, Chinese cuisine is an art that requires dedication and finesse.

Innovative commercial products such as the newly launched BEST FOODS Cooking Mayonnaise, enable Chinese chefs to focus on attaining the standards of delivery they set.

He is quite certain that the BEST FOODS Cooking Mayonnaise will inspire other chefs to create new dishes. He walks the talk with his creations.

“BEST FOODS Cooking Mayonnaise was made for hot cooking in the Chinese kitchen!”

Fruit Salsa ingredients 1 mango, finely diced 1 papaya, finely diced 1 pineapple, finely diced 1 Japanese cucumber, finely diced ½ tsp lemon juice 50gm olive oil Goma Mayonnaise Dressing 15gm whole grain mustard 15gm Dijon mustard 300gm BEST FOODS Cooking Mayonnaise 30gm goma dressing 40gm honey 1gm parsley, chopped

Serves 2 Prep time: 15 minutes

Directions 1. Whisk all dressing ingredients together.

2. Place diced fruits and vegetables in bowl. Add lemon juice, olive oil and dressing, season with salt to taste and mix well.

3. Serve as appetizer.

Crispy Dry-Fried Prawns with Blueberry Goma Mayonnaise ingredients 600gm fresh prawns 0.75gm cornflour 1 egg white Salt, to taste Sugar, to taste 60gm corn oil Cornflour for dredging Blueberry Goma Mayonnaise 60gm BEST FOODS Cooking Mayonnaise 30gm goma dressing 30gm blueberries, chopped 8gm lemon juice 5gm prune powder 10gm sesame seeds Salt, to taste Chilli oil, to taste Serves 4 Prep time: 30 minutes

Directions 1. In bowl whisk all ingredients for blueberry goma mayonnaise together. Set aside.

2. Wash and dry prawns on paper towels. In bowl combine egg white, cornflour, salt, sugar and corn oil and whisk well.

Add prawns and turn to coat on all sides. Leave to marinade in refrigerator for 1—2 hours, until ready to dry fry.

3. Coat with cornflour and dry fry for 1—2 minutes.

4. Add blueberry goma mayonnaise to wok and briskly stir-fry until prawns are well-coated.

Your culinary possibilities are endless with Cooking Mayonnaise.

Wok-fried Pork Ribs with Cocoa Mayonnaise ingredients 600gm pork ribs or fillet ¾ tsp baking soda Marinade 200gm water 50gm cornflour 50gm plain flour 10gm custard flour 2 eggs 1½ tsp oyster sauce ½ tsp Knorr chicken seasoning powder ¾ tsp sugar Salt, to taste Cocoa Mayonnaise 300gm water 250gm sugar 60gm Lea & Perrins sauce 60gm orange jam 60gm HP sauce Serves 10 Prep time: 30 minutes

15gm chilli oil 40gm cocoa powder 350gm BEST FOODS Cooking Mayonnaise Almond flakes, for garnish Directions 1. Coat pork ribs with baking soda and set aside.

2. Rinse pork after 45 minutes and dry with paper towels.

3. Combine marinade ingredients in bowl and whisk well. Add pork and marinade for 3 hours.

4. Deep-fry pork over medium heat until thoroughly cooked and crispy. Strain.

5. In pot combine water, sugar, Lea & Perrins Sauce, orange jam, HP sauce and chilli oil and bring to boil. Whisk in cocoa powder and mix well.

6. Remove mixture from heat. Whisk in mayonnaise.

7. In wok add pork ribs and cocoa mayonnaise.

Stir-fry until pork ribs are well coated.

8. Serve with almond flakes.

CoMING RIGHT UP In the last installment of MAYONNAISE The BEST FOODS Guide, we show you how to celebrate with mayonnaise. Watch out for this special collection of mayonnaise-inspired recipes for festive occasions. ‘Tis the season to deck your foods with a touch of mayonnaise.

Unilever Singapore Pte Ltd 111 Somerset Road #16-05, Singapore 238164 Customer Service Centre: 1800 268 0067 Fax: 6735 7868 www.unileverfoodsolutionsasia.com