Jennifer Angela Lee’s creations for Eat List Star Challenge 1: Philips Challenge

Eat List Star

Savoury dish:
Savoury dish:
13 Apr 2016

Savoury dish:

Pork Tenderloin with cumin and turmeric crust, beetroot chutney, cucumber raita and okra chips
This dish is loosely based on Indian flavours and represents my inquisitiveness as a chef to learn more about Asian cuisine. It contains two of my favourite spices which I use in a lot of my cooking, cumin and turmeric, both of which have fantastic natural medicinal properties and its usage dates back centuries. This dish is simple and straight to the point (a bit like me) but bold in flavour.

The pork tenderloin, rolled in cumin seeds, salt and turmeric was pan sealed and finished off in the oven. Pork is a meat I had not cooked very often until I moved to Asia and it wasn’t until moving here that I have discovered such versatility with this meat. The chutney contains beetroot, black mustard seeds, red wine vinegar, sugar, water and is cooked on a medium heat until slightly reduced. To contrast the acidity of the chutney and the warmth of the pork I made a simple cucumber raita to balance the two. I used the Phillips air fryer to create the okra chips which I seasoned lightly with salt and paprika.  


Sweet dish:
Sweet dish:
13 Apr 2016

Sweet dish:

Olive Oil Cake with Caramelised Apple Juice Sago
This sweet dish represents my love for baking and using unusual ingredients in desserts such as olive oil. Sago is commonly used in Asia so I used it with more western flavours to create this dessert.

The cake is a combination of vanilla, olive oil, eggs, flour and unrefined brown sugar. I baked it as a square loaf and cut it into rounds and hollowed out the centre. The sago was cooked in the Phillips rice cooker and ‘glooped’ together so I resorted to cooking it on the stove with a green apple juice that had been slightly caramelised with sugar, butter and vanilla. I filled the centre of the cake with the sago and garnished it with apple slices and mint. 


Serves 2


Olive Oil Cake

275g muscovado sugar
3 medium-sized eggs
120g good quality extra virgin olive oil (extra for greasing pan)
Pinch of salt
100ml full fat milk
1 tablespoon of baking powder
275g unbleached cake flour
1 tsp good quality vanilla extract (or if you have it, ½ tsp vanilla bean paste)


150g sago (small pearl variety)
450g water 

Caramel Apple Juice

300ml freshly squeezed green apple juice
40g unsalted butter
60g muscovado sugar
½ tsp vanilla extract
Pinch of salt 


1) Preheat oven to 180’C.
2) Grease and line a 9” springform cake tin and set aside.
3) Whisk eggs, sugar, olive oil and milk together until thoroughly combined.
4) Sift flour, salt and baking powder in a separate bowl.
5) Gradually add fold in flour mixture to the olive oil base.
6) Pour into the prepared cake tin and bake in the oven for 25-35 minutes.
7) The cake is cooked when inserting a skewer in the centre and it comes out clean.
8) Set aside for 5-10 minutes to slightly cool, and then turn out onto a cooling rack.
9) When the cake is still warm and manageable, use a cookie cutter to cut 7 cm rounds (this recipe should make about 5).

In the middle of these rounds, use another round cutter (about 2cm) to cut out the centre of the cake. 

Caramel Apple Juice 

1) Melt butter in a pan over a medium heat and stir in the sugar until the crystals have dissolved.
2) Slowly add in the apple juice, stirring constantly.
3) Finally add the vanilla and salt and allow the apple juice mixture to reduce by a quarter, over a medium to low heat, which will take between 10-15 minutes.


1)    Bring the water to a boil.
2)    Once boiling, add in sago and turn the heat to medium.
3)    Cook for 10-15 minutes, the white part of the sago will still be slightly visible
4)    Lower the heat and cover for a further 10 minutes. Set aside.
5)    Run sago under cold water and add to caramel apple juice.


1) Take the prepared olive oil cakes with the centres cut out and place on a plate or bowl (however you want to present it).
2) Fill the hole of the cake with the apple sago mixture.
3) Serve with a generous scoop of good vanilla ice cream, a dusting of icing sugar and top with fresh apple slices.

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