RECIPES
Lemongrass preparation Tips
from Chef Duncan
Kale and Chickpea Soup
from Chef Duncan
Today we are going to talk about lemongrass. Customers have asked me how else they can use lemongrass so hopefully you find these tips useful in your kitchen. Lemon grass has a fantastic flavor. It does however need a little help to bring out its full potential. The best way to do this is to give the lemon grass a good whack! Bruising, crushing or cutting lemon grass will help release its amazing floral aroma. A couple of uses for lemongrass Curry – Make sure you give the lemongrass enough time in the curry to release its flavor. Lemon grass is a great combination with any of the following: Kaffir lime, ginger, basil, chili, star anise galangal, garlic, coconut, cinnamon and so on. Tea – Used for fever, aching joints, stomachaches and aiding digestion to name a few. Just bruise the stem and add to boiling water with a tea bag, lemon, honey, ginger or which ever flavor combination works for you. Dessert – Lemongrass dessert bring a great twist to the classics such as panna cotta, lemon tart, crème brullee. Infusing the cream with bruised lemon grass is the easiest way to do this. Sambal Matah – if you haven’t made sambal matah before it’s going to change your life! Simply thinly slice shallots, lemon grass, deseeded chili add to lime juice, shrimp paste and palm sugar. Pour over hot coconut oil to release the flavors. Used on seafood dishes this gem can go onto scrambled eggs, fried chicken, anywhere you want to add some kick! Infused Vodka – very very simply add some bruised lemongrass stems to a bottle of vodka and let stand for 1 month. Don’t forget you can freeze and use the stems in curries. If you have anymore question shoot me a Whatsapp Enjoy Chef Duncan & The Frank food team
Kale and Chickpea Soup Ingredients 500g dried chickpeas, soaked overnight in cold water, drained and rinsed 400g kale, roughly chopped 80g pancetta/bacon, diced (black fungus is a great vegetarian substitute) 5 shallots, finely chopped 2 celery stalks, brunoise (fine dice) 6 garlic cloves, crushed and chopped 100g french beans top and tailed, cut into 3cm pieces 1L chicken or vegetable stock 2 fresh parsley sprigs, leaves stripped and chopped 6cm white radish, cut brunoise (fine dice) 1 fresh chilli, deseeded (optional) 200ml extra-virgin olive oil Grated parmesan, and baguette from Bread Envoye to serve Method Put the chickpeas in a large pan of cold salted water, bring to the boil, then reduce the heat and simmer for 20-30 minutes until just tender. Drain and set aside in the saucepan. Meanwhile, heat the oil in a frying pan and gently fry the pancetta/bacon until crisp. Remove with a slotted spoon and set aside. If you are using the black fungus, boil for 5 mins, slice then fry and add to the soup in step 5. Add the shallots and celery to the pan and fry gently for 10 minutes. Add the garlic and fry for a minute. Put the fried onion, celery and garlic along with the pancetta/ bacon in the pan containing the chickpeas. Pour over the stock and add the parsley, beans and chilli. Season well and bring to a simmer, then add the kale and cook gently for 10-12 minutes. Just before serving add the diced white radish. Serve bowlfuls of the chunky soup with grated parmesan sprinkled over, and baguette. Note: Black fungus is a type of mushroom, if you can’t find them enoki or oyster mushrooms can be used. If you have rosemary, thyme or oregano they are great additions to this soup.
Tabbouleh Ingredients 250g couscous 4 vine-ripened tomatoes half a cucumber 1 bunch spring onions sliced 40g fresh parsley 1 x lemon, zest 6 tbsp olive oil 2 tbsp lemon juice 1 crushed garlic clove Method Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork. Finely dice the tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon. Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve. Serving suggestion Tabbouleh is a great accompaniment, starter or main component to many dishes. This simple salad packs some full flavor so don’t be shy with you marinates for chicken, fish or red meats.
The boxes contain over 45 varieties of vegetables weighing a minimum of 4kg for Small, 6kg for a Regular & 12 Kg for Large boxes. Our combination of vegetables changes seasonally, however we do our best to ensure mainstay items like carrots, broccoli, tomato & kale are included each week
You are able to select for a Tuesday or Thursday delivery - both are delivered between 3pm - 7pm.
In order to work with small batch farmers and receive premium produce we believe that the subscription model works best to give farmers steady consistent orders and customers who are willing to take in-season items.
The vegetables have an organic certification from either the EU, Japanese & USDA bodies. Items that don’t come from the same location and the same farming practices are used but they were not submitted for approval in the first round due to budget constraints. We expect these items to be certified some time this yea
At this stage, no. The boxes are packed at the source and to ensure speed of delivery we do not allow customisations
You can pause your subscription for up to 1 month at any time. This can be easily done by logging into your account and clicking “subscription” in your personal settings
Typically vegetables are delivered to customers in Singapore within 12 hours of leaving the farm. Vegetables are usually picked the day before delivery ensuring freshness
Yes you can cancel at anytime. Firstly pause your subscription and we’ll be in touch to assist.
These terms and conditions outline the rules and regulations for the use of The Frank Food Company's Website.
The Frank Food Company is located at:
The following terminology applies to these Terms and Conditions, Privacy Statement and Disclaimer Notice and any or all Agreements: "Client", “You” and “Your” refers to you, the person accessing this website and accepting the Company’s terms and conditions. "The Company", “Ourselves”, “We”, “Our” and "Us", refers to our Company. “Party”, “Parties”, or “Us”, refers to both the Client and ourselves, or either the Client or ourselves. All terms refer to the offer, acceptance and consideration of payment necessary to undertake the process of our assistance to the Client in the most appropriate manner, whether by formal meetings of a fixed duration, or any other means, for the express purpose of meeting the Client’s needs in respect of provision of the Company’s stated services/products, in accordance with and subject to, prevailing law of Singapore. Any use of the above terminology or other words in the singular, plural, capitalisation and/or he/she or they, are taken as interchangeable and therefore as referring to same.
We employ the use of cookies. By using The Frank Food Company's website you consent to the use of cookies in accordance with The Frank Food Company’s privacy policy.
Most of the modern day interactive web sites use cookies to enable us to retrieve user details for each visit. Cookies are used in some areas of our site to enable the functionality of this area and ease of use for those people visiting. Some of our affiliate / advertising partners may also use cookies.
Unless otherwise stated, The Frank Food Company and/or it’s licensors own the intellectual property rights for all material on The Frank Food Company. All intellectual property rights are reserved. You may view and/or print pages from https://www.frankfoodcompany.com/ for your own personal use subject to restrictions set in these terms and conditions.
You must not:
Redistribute content from The Frank Food Company (unless content is specifically made for redistribution).
We will approve link requests from these organizations if we determine that: (a) the link would not reflect unfavorably on us or our accredited businesses (for example, trade associations or other organizations representing inherently suspect types of business, such as work-at-home opportunities, shall not be allowed to link); (b)the organization does not have an unsatisfactory record with us; (c) the benefit to us from the visibility associated with the hyperlink outweighs the absence of The Frank Food Company; and (d) where the link is in the context of general resource information or is otherwise consistent with editorial content in a newsletter or similar product furthering the mission of the organization.
These organizations may link to our home page, to publications or to other Web site information so long as the link: (a) is not in any way misleading; (b) does not falsely imply sponsorship, endorsement or approval of the linking party and it products or services; and (c) fits within the context of the linking party's site.
If you are among the organizations listed in paragraph 2 above and are interested in linking to our website, you must notify us by sending an e-mail to info@frankfoodcompany.com. Please include your name, your organization name, contact information (such as a phone number and/or e-mail address) as well as the URL of your site, a list of any URLs from which you intend to link to our Web site, and a list of the URL(s) on our site to which you would like to link. Allow 2-3 weeks for a response.
Approved organizations may hyperlink to our Web site as follows:
No use of The Frank Food Company’s logo or other artwork will be allowed for linking absent a trademark license agreement.
Without prior approval and express written permission, you may not create frames around our Web pages or use other techniques that alter in any way the visual presentation or appearance of our Web site.
We shall have no responsibility or liability for any content appearing on your Web site. You agree to indemnify and defend us against all claims arising out of or based upon your Website. No link(s) may appear on any page on your Web site or within any context containing content or materials that may be interpreted as libelous, obscene or criminal, or which infringes, otherwise violates, or advocates the infringement or other violation of, any third party rights.
We reserve the right at any time and in its sole discretion to request that you remove all links or any particular link to our Web site. You agree to immediately remove all links to our Web site upon such request. We also reserve the right to amend these terms and conditions and its linking policy at any time. By continuing to link to our Web site, you agree to be bound to and abide by these linking terms and conditions.
If you find any link on our Web site or any linked web site objectionable for any reason, you may contact us about this. We will consider requests to remove links but will have no obligation to do so or to respond directly to you.
Whilst we endeavour to ensure that the information on this website is correct, we do not warrant its completeness or accuracy; nor do we commit to ensuring that the website remains available or that the material on the website is kept up to date.
To the maximum extent permitted by applicable law, we exclude all representations, warranties and conditions relating to our website and the use of this website (including, without limitation, any warranties implied by law in respect of satisfactory quality, fitness for purpose and/or the use of reasonable care and skill). Nothing in this disclaimer will:
The limitations and exclusions of liability set out in this Section and elsewhere in this disclaimer: (a) are subject to the preceding paragraph; and (b) govern all liabilities arising under the disclaimer or in relation to the subject matter of this disclaimer, including liabilities arising in contract, in tort (including negligence) and for breach of statutory duty.
To the extent that the website and the information and services on the website are provided free of charge, we will not be liable for any loss or damage of any nature.