Exclusive! Chef Otto Weibel Shares Top 5 Recipes That Parents Can Try At Home

Now that we’re spending even more time at home, many of us have resorted to ordering in food, purely out of convenience. But if you’ve been meaning to switch it up a bit and step back into your kitchen, Chef Otto Weibel has five recipes you can try.

For those who have enjoyed the specially curated menu at Black Marble, you can now attempt to prepare special dishes that Chef Otto personally enjoys as well.

From whipping up home-cooked meals for friends after school to now being one of the most respected veterans in the Singapore food and beverage industry, theAsianparent reached out to Chef Otto Weibel for his top five favourite recipes.  

“To really taste the essence of life, keep being humble, learning and treat people with genuine honour and kindness. To be a great chef you’ve got to have a compelling passion for food and people; be open minded; willing to learn; commit to do your best; share your knowledge; praise where it is due; ‘kick in the butt’ when needed; never stop learning even from the commis cook!” – Otto’s book, ‘Soul Otto Food: Life’

Chef Otto Weibel Shares His Top 5 Favourite Recipes You Can Attempt At Home

1. Tuna & Scallop ‘Bali’ Style

1st Set of Ingredients:

• 400g Clean tuna fish
• 400g Scallops
• 50ml Olive Oil
• 2 stalks Lemongrass
• Seasoning – Salt & Pepper

How to cook:

1. Season the tuna and scallops and sear fast in oil. Put in chiller for an hour.
2. Cut tuna and the scallops into slices. Skewer them with the lemongrass stalk.

2nd Set of Ingredients:

• 50ml Extra Virgin Oil
• 150g Fine Chopped Shallots
• 1 stalk Crushed Lemongrass
• 3pcs Chilli (finely sliced)
• 50ml Lime Juice
• 1pc Lime Zest
• 1 leaf Finely sliced lemon basil
• Seasoning -Salt & Pepper
• Garnish – Spring Onions/Prawn Crackers

How to cook:

1. Mix all ingredients together and marinate tuna and scallops in it for an hour.
2. Before serving, remove the lemon stalk.
3. Arrange on plate and garnish with spring onions and prawn crackers.

2. Smoked Salmon on Niçoise salad

Salmon Ingredients:

• 250g Smoked Salmon
• 20g Sea Salt (coarse)
• 10g Fresh Ground Pepper
• Dash Sesame Seed Oil

Niçoise Salad Ingredients:

• 1pc Roma Tomato (wedges)
• 1pc Green Zebra Tomato (wedges)
• 1 pc Kumato tomato (wedges)
• 2 pcs Thinly sliced red radish
• 2 pcs Artichoke bottom from the tin; slice into wedges
• 100g Fine French Beans (blanched)
• 3 pcs Ratte Potatoes boiled (wedges)
• 1 pc Ripe Avocado (wedges)
• 1 pc Red Onions (cut in rings)
• 1 pc Red Bell Pepper (cut in strips)
• 100g Mixed mesclun salad
• 4 nos Eggs (soft boiled)
• 15g Small caper berries
• 5g Roasted sesame seeds
• Herbs – Chervil, Chives, Italian Parsley

Dressing:

• 50ml Extra Virgin Olive Oil
• 1 tsp Dijon Mustard
• 25ml Red Wine Vinegar
• Dash Balsamic Vinegar
• Seasoning Salt and Pepper

Assembly:

1. Mix the dressing ingredients together and whisk till smooth.
2. Arrange all attractively on a plate (Be Creative!).

3. Veal Emince Zurichoise

Ingredients:

• 600g Fine sliced veal top side (season with salt and pepper)
• 25ml Olive Oil
• 100g Finely chopped shallots
• 100ml White Wine
• 250ml Fresh Cream
• 200g Sliced button mushrooms
• 20g Dried Morel soaked in water and sliced cooked in chicken stock
• 50g Cold butter

How to cook:

1. Heat up oil and sauté veal meat until half cooked. Take it out.
2. Deglaze the pan with white wine and reduce to half.
3. Add fresh cream and reduce until sauce is nicely bound.
4. Heat oil and sauté button and morel mushrooms until crisp.
5. Mix cream sauce together with the veal and morels and fold slowly some whipped cream under.
6. Sprinkle with sliced chives.
7. Serve with crispy roast potatoes.
8. Add 200g finished roast potatoes. Sauté in pan both sides until crisp.

4. Spinach Pistachio Gnocchi with Chanterelles and Shrimp

1st Set of Ingredients:

• 400g Grated parmesan cheese
• 200 Blanched and chopped baby spinach
• 3pcs Whole Eggs
• 300g Flour
• 20g Coarse chopped pistachio
• 24ps Peeled medium-sized shrimp (Season with salt, pepper and nutmeg)

How to cook:

1. Combine all ingredients together, work to a dough and season.
2. Roll gnocchi dough out in round strips of 3cm thick.
3. Boil salt water and poach gnocchi in it for 3 minutes or until they begin to float.

2nd Set of Ingredients:

• 20g Finely chopped shallots
• 180g Cleaned fresh chanterelles
• 2tsp vegetable oil
• Pinch sliced chives
• 120g Brown Butter

How to cook:

1. Heat up oil and sauté shallots until fragrant.
2. Add chanterelles and brown butter.
3. Add salt and pepper to taste.

Mornay sauce:

• 20ml Fresh Cream
• 50ml White Wine
• 50g Parmesan and Mascapone Cheese
• Cook up cream and white wine
• Reduce to half and add the cheeses slowly, whip until you get a sauce

Assembly:

1. Pan sear shrimps in butter as well as the gnocchi.
2. Arrange gnocchi with chanterelle in brown butter on plate.
3. Pour Mornay sauce around it.
4. Garnish with shrimp and chives.

5. Banana Waffle Dessert

Waffle mix (10 portions 200g per portion)

Ingredients:

• 600gs Plain flour
• 700g UHT Milk
• 160g Fine sugar
• 60g Baking Powder
• 20g Vanilla Extract
• 200g Unsalted Butter
• 6 nos Eggs

How to cook:

1. Mix all items together in a mixer.
2. Preheat waffle iron, pour in waffle mix and allow to cook for 5 minutes.
3. Remove cooked waffled and place on wire rack.

Peanut Butter Ice Cream (10 portions 200g per portion)

Ingredients:

• 340g Full cream milk
• 150g Castor sugar
• 170g Peanut Butter
• 680g Whipping cream
• 2g Salt
• 6 nos Egg Yolk

How to cook:

1. Cream egg yolk and sugar.
2. Combine milk, peanut butter, cream, salt and vanilla extract, simmer in a pot until everything is mixed well.
3. Slowly pour warm mixture into creamed egg and sugar. Stir well.
4. Pour mixture into pot. Heat up with low heat until mixture starts to thicken and coat a spatula.
5. Strain through fine strainer.
6. Pour mixture into ice cream maker.

Assembly:

1. Leave banana on grill until banana is soft and hot at the centre. Slit banana in half.
2. Scoop peanut butter ice cream on top of waffle and place banana next to it.
3. Sprinkle freeze dried banana bits and flower petals on top. Serve.

Lead image source from Black Marble.

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