A Very Merry Christmasland &
Happy New Year

Christmas is about to arrive. Take a stroll with city'super around a merry market, where you can look for all kinds of festive delicacies, party sets, hampers and gifts, find the warmest blessings for your loved ones and spend an unforgettable, glittering season together.

Christmas Hamper
15/10 – 18/12
Christmas Festive
5/11 – 25/12
Party Set
20/11 – 31/12
Christmas Gourmet
27/11 – 22/12
Christmas Gifting
27/11 – 25/12
New Year Celebration
26/12 – 4/1

Crispy Salmon with Strawberry Salsa Recipe

Ingredients

Material Quantity
Loch Duart Scottish Chilled Salmon Slice 340g
Olive Oil 2 tbsp
Strawberry Salsa Sauce:
Material Quantity
city’super Dutch Strawberry, small diced 400g
Red Onion, small diced 13g
Fresh Basil Leaves 26g
Fresh Mint Leaves 13g
Maille Red Wine Vinegar 1 tbsp
Olive Oil 1 tbsp
Salt to taste
Step
  1. In a heavy pan or skillet, heat the vegetable oil over medium high heat.
  2. Sprinkle the salmon with salt on both sides. Place the salmon skin side down in the pan. Cook without moving for about 3 minutes and then flip over to the skin side up. Cook until crispy on the outside and just cooked through, about 6 minutes total.
To make the Salsa:
  1. Gently combine everything in a medium sized bowl and season to taste with a little salt.
  2. Spoon the salsa over the hot crispy fish and serve immediately.

Tomahawk Rib-Eye Steak Recipe

Ingredients

Material Quantity
USA Chilled Long Term Grain Fed Angus Beef Tomahawk Rib Eye Steak 1 piece
Le Comptoir de Mathilde Persian Sapphire Blue Salt With Grinder to taste
Freshly Ground Pepper to taste
Garlic 1 head, baked in oven for 30 minutes
Olive Oil 2 tbsp
Unsalted Butter 4 tbsp
Fresh Thyme 4 sprigs
Step
  1. Preheat oven to 180oC.
  2. Pat the tomahawk steak dry with paper towels.
  3. Season with salt and freshly ground pepper. Let the steak come to room temperature.
  4. Moisten a paper towel and wrap it around the steak's rib bone, then wrap aluminium foil around the moistened paper towel.
  5. In a heavy skillet pan, heat the 2 tablespoons olive oil over high heat until it's just starting to smoke. Lay the tomahawk steak into the skillet and sear 1 minute. Lower the heat to medium-high and cook the steak 5 minutes, without touching it.
  6. Using tongs and the bone as a handle, turn the steak over and cook another 3 minutes.
  7. Transfer the steak to a baking sheet and place in the oven, roasting 10 minutes, or until the desired doneness is reached.
  8. Use Steak Champ Steak Thermometer to measure the steak's internal temperature―52oC for medium rare, 58oC for medium. The meat will continue to cook while it rests and increase by 5 to 10 oC.
  9. While the steak is cooking, add the butter to the skillet and melt over medium heat. Squeeze the roasted garlic cloves into the butter, stirring with a wooden spoon to distribute, then add the thyme sprigs.
  10. When the steak is ready, take it out of the oven, and transfer it back into the skillet. Use a spoon to baste the butter and garlic over the steak. Turn the steak, and baste again. Transfer the steak to a cutting board, tent it with foil and let it rest 10 minutes.
  11. Carve the steak against the grain then drizzle with more of the butter and garlic over the steak and serve.

Roasted Turkey Recipe

Ingredients

Material Quantity
Diestel USA Frozen Organic Young Turkey 1pc
Urban Accents Gourmet Gobble Complete Turkey Brine & Rub Kit 1 pack
Onion, sliced 50g
Carrot, sliced 50g
Celery, sliced 50g
Ponthier Ready To Eat Chestnut / Italian Fresh Chestnut 50g
USA Organic Potato -Yukon Gold 50g
Pepperidge Farm Country Style Cubed Stuffing Butter 1pack To taste
Butter To taste
Olive oil As request
Atkins & Potts Turkey Gravy 1pack
Step
  1. Defrost turkey in chiller for 1 day if fresh, or 4-5 days,if frozen ,wash and drain it well.
  2. Making marinade: In large pot,combine spiced Brine Blend, with 1L water and bring to boil for 5 minutes. Remove from heat, add 1 gallon cold water and refrigerate until completely cooled
  3. Place the turkey, breast side down, in the brining bag, and set in a roasting pan for support. Pour cooled brine mix over the turkey. Add cold water until the turkey is fully submerged and seal bag tightly. Brine in the refrigerator for 30-60 minutes per lbs
  4. Remove turkey from bag. Rinse thoroughly inside and out and patdry. Drizzle olive oil over the turkey and sprinkle with Smoky peppercorn & Herb Rub over the outer skin, distribute evenly.
  5. Heat Butter in Saucepan over Medium-High Heat. Add Onion, carrot, potato, chestnut and Celery. Cook until Vegetables are tender. Add Broth And Heat To A Boil. Remove Saucepan From Heat. Add Stuffing And Mix Lightly.
  6. Loosely spoon stuffing mixture into Turkey Cavity. Cover & bake to 160℃ pre-heated oven 70-90 minutes.
  7. Change temperature to 180-200℃, 50-80 minutes.(brush oil on surface of turkey and turn position in every 30 minutes)*Cooked core temperature must be over 75℃ and lasts for 1 minute
  8. Remove from oven, rest it for 45-60 minutes
  9. Carving turkey and serve with Stuffing, garnish, and gravy sauce.
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