If you need inspiration on putting together the best Christmas dinner with ease, join us on our LIVE cooking show on Facebook this Thursday, 16 December! Together with Kenwood Singapore and Chef Sean Kwek, we will be cooking two Christmas Specials, Rosemary Tomato Focaccia Bread and Caramelized Onion Fusilli Pasta using Kenwood Cooking Chef XL Standmixer. This latest Kenwood Standmixer is the most advanced multi-function cooking chef you'll come across as it gives you all the freedom to effortlessly whip up your dishes! Expand your creativity with incredible attachments to weigh, bake and cook with ease! Step by step recipes straight to your mixer, ultimate temperature control to 180° with induction heating and precision EasyWeigh™ scales. This could also be the perfect Christmas gift for your special someone who loves to cook as well! 👨🏻🍳
EXCLUSIVE CHRISTMAS DEAL: Only on 16-18 December 2021, redeem FREE Kenwood items worth $337.90 when you purchase a Kenwood Cooking Chef XL Standmixer using a special checkout code that will be revealed during the live show!
Hurry, register for the LIVE cooking show here today!
Rosemary Tomato Focaccia Bread
- 600 g bread flour
- 450 g water lukewarm
- 10 g instant yeast
- 20 g salt
- 100 g olive oil divided
- 50 g rosemary leaves
- 10 cherry tomatoes
- flaky or coarse sea salt as needed
- butter for greasing
- In the Kenwood Cooking Chef XL bowl, mix the bread flour, instant yeast, salt and ½ portion of the rosemary leaves evenly using a spatula.
- Add in the lukewarm water.
- Set the Cooking Chef XL to 35oc, 8 minutes with the dough hook attachment.
- Start the Cooking Chef XL with the stirring speed 1. Once the 1st minute have past, set it to speed 2 until the 8 minutes is up.
- Once it is done kneading, coat the dough with 50g of olive oil.
- Proof the dough in the Cooking Chef XL for 1 hour with the proofing function.
- Grease baking pan with butter, grease the sides of the pans as well.
- After 1 hour, press out the air in the dough and coat it in additional olive oil.
- Shape the coated dough into a rectangle and place it into the greased baking pan.
- Let the dough proof for another 1 hour or until doubled in size.
- Preheat the oven at 220°C.
- After the 2nd proofing, rub your fingers lightly with some olive oil and press straight down into the dough creating deep dimples.
- Top the dough with the remaining rosemary, cherry tomatoes, olive oil and flaky sea salt.
- Transfer the baking pan to the oven and bake for 25 minutes until nice and golden.
- After baking, remove the bread from the oven and onto a cooling rack.
Caramelized Onion Fusilli Pasta
- 500 g yellow onion
- 20 g olive oil
- 80 g unsalted butter
- 1 tsp salt
- 70 g fusilli pasta dry
- 10 g parmesan cheese grated
- 10 g rocket leaves/arugula
- 20 g sun dried tomatoes
- 5 cherry tomatoes
- 200 g ribeye or sirloin Steak
- water as needed
- Peel the yellow onions and slice it thinly.
- Add the sliced onions, olive oil, and 40g of unsalted butter into the Cooking Chef XL with stirring attachment.
- Turn on the Cooking Chef XL with 135oc, 60 mins, speed 1-2 (occasionally add some water if the onions get too dry after 30 mins).
- Tomatoes: Chop up the sundried tomatoes and slice the cherry tomatoes in half.
- Pasta: Bring a pot of water to a boil, salt it and blanch the paste according to package instructions, drain and set aside until needed.
- Steak: Season the steak with salt and pepper. In a smoking hot pan, add in olive oil. Add in the steak and sear until its desired doneness.
- Once the onions are nicely caramelized, add in the pasta, chopped sundried tomatoes and remaining 40g of unsalted butter to continue stirring with the Cooking Chef XL.
- To finish, transfer the dish to a plate, garnish it with the rocket leaves, cherry tomatoes, grated parmesan cheese, topped with the steak.
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