Auguest 2020: Shazrinah Shazali

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle

“Cooking is an exploration of our own creativity. Always try out new flavour combinations, different cooking techniques, build on textbook recipes, and have fun!” — Shazrinah Shazali

Auguest 2020: Shazrinah Shazali

Hello Everyone! I am a neuroscientist and home-grown chef best known as ShefShaz. I started my entrepreneurial journey from home, supplying healthy lunch meal plans to offices and homes. I then ventured into collaboration with The Healthy Habit in January 2018 to develop menus and co-founded FUEL’D. Just this year I’ve also recently co-opened a cafe in the gardens to work with the garden’s nursery to develop menus and create delicious food from their produce.

Tonight I will be sharing a delicious and healthy dish that is packed with the flavours of roasted garlic, chilli, and balsamic vinegar. You can easily whip up for a quick weeknight dinner if you’re pressed for time!

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the tagliatelle

  • 200g dried tagliatelle pasta
  • 1 can (approx 400g) butter beans, drained
  • 1 can (approx. 185g) tuna in olive oil
  • 1 can (approx. 400g) roasted garlic and onion tomato pasta sauce
  • 4 garlic cloves, minced
  • 4 shallots, minced
  • 2 red bird’s eye chillies, minced
  • 1 tsp sweet ground paprika
  • Salt and freshly cracked black pepper, to taste
  • Parmesan cheese (optional)

For the chilli balsamic drizzle

  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 red bird’s eye chilli, minced
  • 2 tbsp balsamic vinegar
  • 1 tsp fresh parsley, minced
  • Salt and freshly cracked black pepper, to taste

METHOD

  1. Chilli Balsamic Drizzle: In a mortar and pestle, grind the garlic, chilli, and parsley together. Add the olive oil, balsamic vinegar, and season with salt and pepper to taste. Adjust to your liking and set aside.
  2. Roasted Garlic & Onion Tomato Tagliatelle: In a large pot with boiling salted water, cook the tagliatelle pasta according to packet directions or until al dente. Drain and set aside, reserving about half a cup of the pasta water.
  3. In a separate pan over medium-high heat, sauté the minced garlic, shallots, and chilli until golden, fragrant, and translucent, about a minute or two.
  4. Add in the drained butter beans together with the tuna in olive oil and cooked until warmed through. Add the ground paprika and season with salt and pepper to taste.
  5. Stir in the canned tomato pasta sauce plus the half cup of reserved pasta water. Bring to a rapid simmer before adding the cooked pasta. Once done, transfer to individual serving plates.
  6. Top with parmesan cheese if desired, fresh arugula or any other leafy greens you prefer, and drizzle with the chilli balsamic mixture. Serve and enjoy!

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle

Photo Courtesy & Recipe Copyright © 2020 | Shazrinah Shazali (@shefshaz // @fueld.bn // @glowcafebn)

BON APPÉTIT

– Shazrinah Shazali

myTaste.com

Auguest 2018: Shazrinah Shazali

Mini Mixed Berry Pancakes

ShefShaz is back again on Amcarmen’s Kitchen and this time I will be sharing a sweet breakfast option for those who love to start their day off on a sweet note – Mini Mixed Berry Pancakes served with Earl Grey Ice Cream and Fresh Fruit.

Mini Mixed Berry Pancakes

Before we dive into the recipe, if you missed my guest post a few days ago, I whipped up some delicious homemade Salmon Fish Cakes for the savoury breakfast eaters! You can also read more about my approach to food and how I know Ally.

Mini Mixed Berry Pancakes Ingredients

PREP TIME 15 MINS | COOKING TIME 10 MINS | MAKES 24 MINI PANCAKES*

*Or 12 regular-sized pancakes

INGREDIENTS

  • 1 & 1/2 cups plain flour
  • 1 & 1/4 cups skimmed milk
  • 57g unsalted butter, melted
  • 1 large free range egg
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 3/4 tsp salt
  • Frozen mixed berries, or any other kind of fruits

To serve

  • Digestive biscuits, crushed
  • Earl Grey ice cream*
  • Fresh fruits
  • Icing sugar
  • Lemon slices (for a kick of tang)

*Or any other flavoured ice cream that tickles your fancy.

Mini Mixed Berry Pancakes

Mini Mixed Berry Pancakes

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Grease a 24-hole mini cupcake tray with a bit of butter to prevent the pancake batter from sticking to the tray. Set aside.
  2. In a large bowl, mix all the wet ingredients together until you have a smooth and creamy mixture.
  3. Sift in the dry ingredients and gently fold until just combined. Leave the mixture to rest for about 10 minutes to allow the baking powder to work its magic.
  4. Pour the batter into the tray, filling about 3/4 of the way and drop in your frozen mixed berries on top.
  5. Bake in the oven from about 10 minutes or until a toothpick inserted into the centre of the pancake comes out clean.
  6. Remove from the oven and set aside to cool down for about 5 minutes. Lightly dust with icing sugar and serve with ice cream, crushed digestive biscuits, and fresh fruit of your choice. Enjoy!

Mini Mixed Berry Pancakes

Mini Mixed Berry Pancakes

Before I end, I would like to thank Ally for giving me the opportunity to cook and write for her blog. We had a lot of fun during our cookout session – both the cooking and feeding our dishes to many tummies!

Recipe Copyright © 2018 | shefshaz

BON APPÉTIT

– ShefShaz

myTaste.com

Salmon Fish Cakes with Oven-baked Eggs

Everyone loves food. You have some who love to cook it and some who enjoy eating it. For me, passion for cooking only really started while I was studying abroad. I enjoyed the luxury of having control of what I ate and what I bought. Coming from a big family you don’t get to pick what everyone else eats. So having that choice was amazing. I couldn’t take it for granted.

I started getting serious with cooking when I moved to Sheffield in the UK. I wasn’t a Michelin style chef but I loved being able to create meals in minutes. Simplicity was my game and ShefShaz started all because of that simple concept. I wanted to share with students alike that making meals didn’t have to be difficult. That you could save a lot and look after yourself all at the same time.

Salmon Fish Cakes with Oven-baked Eggs

Salmon Fish Cakes with Oven-baked Eggs

As a mum, I live by the same concept. Keep things simple which reflects very well in the food I make. Having a kid is no joke but knowing you can put aside 30 minutes and whip up a delicious meal makes you feel super accomplished.

I have known Allison (Ally) more or less all my life. From childhood classmates to now still good friends. I think it’s great we both share a passion for food with a healthier twist. Ally has always been a very visual person. She knows how to make everything look good.

ShefShaz, Little ShefShaz, and Amcarmen's Kitchen
L to R: ShefShaz, Little ShefShaz, and Amcarmen’s Kitchen

The inspiration from my dishes are a very Jamie Oliver take on food. Simple, delicious food, fast. Something I know kids will enjoy as well as adults and bitesize to make each spoonful a party in your mouth.

Hope you enjoy this simple and quick recipe for Salmon Fish Cakes with Oven-baked Eggs!

Salmon Fish Cakes with Oven-baked Eggs Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the salmon fish cakes

  • 500g salmon fillets, skin off* and de-boned, minced
  • 20g fresh coriander
  • 6cm fresh ginger, finely minced
  • 2 stalks of lemongrass, finely minced
  • 1 chilli, minced with seeds in
  • Freshly ground sea salt and black pepper, to taste
  • 4 large free range eggs
  • 4 slices of bread
  • Cherry tomatoes, halved
  • Salad greens
  • Sweet chilli sauce
  • Lemon wedges

*Do not toss out your salmon skin! You can pop these into the oven to make crispy salmon skin for an extra added crunch texture to the dish.

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Line a baking tray with foil and set aside.
  2. Salmon Fish Cakes: Add all the ingredients for the salmon fish cakes into a large mixing bowl and combine.
  3. Form the mixture into patties, you should be able to make 8 patties with this recipe.
  4. Bake in the oven for 15 minutes (more or less depending on the side of your patties). Once done, remove from the oven and leave it to rest. Turn the oven temperature down to 160C (300F or gas mark 2).
  5. Toast: Cut a hole in each slice of bread using a round cutter.
  6. Crack one egg into each hole and then bake in the oven for 5 minutes.
  7. Serve immediately with fresh salad greens, cherry tomatoes and sweet chilli sauce.

Salmon Fish Cakes with Oven-baked Eggs

Salmon Fish Cakes with Oven-baked Eggs

The optional recipe below is actually a recipe by Allison that she whipped up for her Colombian style Arepas that she made during our weekend cook-off. We both paired the salsa together with our Salmon Fish Cakes just too see what it would taste like – and it was magical! So feel free to give this a go with this recipe!

OPTIONAL Aji (Colombian Salsa)

INGREDIENTS

  • 1 tbsp fresh lemon juice
  • 1 tbsp white vinegar
  • 1/4 cup spring onion (white and light green parts only), finely minced
  • 1/8 cup fresh parsley, finely minced
  • 2 small red chillies, deseeded and finely minced
  • 1/2 small tomato, finely minced

METHOD

  1. Combine all ingredients in a bowl.
  2. Mix well, cover, and let it sit it the fridge for at least an hour for all the flavours to infuse before serving.

Salmon Fish Cakes with Oven-baked Eggs

Salmon Fish Cakes with Oven-baked Eggs

Recipe Copyright © 2018 | shefshaz

BON APPÉTIT

– ShefShaz

myTaste.com