CHRISTMAS AT KILN

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Going crazy for cauliflower

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As more people aim to have plant-based meals in the mix, they are turning to super-food trends like Avocados and Quinoa, which once upon a time were staple foods until we created trends that shot their prices up more than 300% over the past 5 years. In KILN, we turn to the humble cauliflower, a vegetable that not so long ago was only considered delicious when smothered in cheese sauce. We would like to share with you how we dress up our legendary fired vegetable in KILN:

 

White cauliflower florets – 300g
Olive Oil – splash
Greek Yogurt – 60g
Torn flatleaf parsley – 2 pinches
Pomegranate Seeds – 10g
Almond slivers – 10g
Toasted cumin powder – 10g
Sea salt – 10g
Extra virgin olive oil – splash
Lemon juice – splash

1. Preheat oven to full whack
2. Toss cauliflower florets in olive oil to coat. Place into full whack oven until roasted and cooked through
3. In a large mixing bowl, toss everything together and dress generously
4. Boom! Share the love

cauliflower recipe kiln

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Wraps, Taps & Raps

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This week LADY FLIC will be spinning the turntables!!

3 of life’s greats. Char-grilled goodness in freshly baked pitta, our signature craft cocktails on tap, both 50k each, all washed down with classic hip-hop records played by DJ LADY FLIC

FROM 7PM TIL LATE!

A perfect recipe for good times at KILN.

DON’T MISS IT!

wraps taps raps KILN

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Barrel aged Manhattan

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A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated—”the Manhattan cocktail”. However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction.

However, there are prior references to various similar cocktail recipes called “Manhattan” and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street.

The original “Manhattan cocktail” was a mix of “American Whiskey, Italian Vermouth and Angostura bitters”. During Prohibition (1920–1933) Canadian whisky was primarily used because it was available.

An early record of the cocktail can be found in William Schmidt’s “The Flowing Bowl”, published in 1891. In it, he details a drink containing 2 dashes of gum (gomme syrup), 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey and 1/3 portion of vermouth.

The same cocktail appears listed as a “Tennessee Cocktail” in Shake ’em Up! by V. Elliott and P. Strong, copyright 1930 (p. 39): “Two parts of whiskey, one part of Italian Vermouth and a dash of bitters poured over ice and stirred vigorously.”

 

KILN-Manhattan

KILN-Manhattan

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Fluffy Basic Flatbreads

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Feast your eye’s on these fluffy-puffy dough’s of goodness. Freshly made from Scratch, these flatbreads will send your next food party to the level KILNit. These flats are perfect for fillings, dips, or eaten plain *with soft butter*. Whatever your ideas, impress friends this weekend and try this recipe at home:

Water – 300g
Sugar – 5g
Dry Yeast – 3g
All Purpose Flour – 475g
Salt – 10g
Olive Oil – 10g

1. Mix Water, Yeast, Sugar and 1/4 of flour, rest for 5 mins
2. Add The rest of the flour, Salt and Oil and knead until dough comes together, rest dough for 1 hr.
3. Portion into 80-90g balls, and roll out coin thick, pop into a 250˚C oven. Once it puffs 100% its done!
4. Could be stored under a damp towel for later heating up, no longer than 1 day from preparation. Fresh is Best!

kiln bali pita bread

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Avo Manouche

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Manakish, also manaqish, manaeesh or manakeesh or in singular form man’ousheh (Arabic: مناقيش‎‎ manāqīsh; sometimes called معجنات mu‘ajjanāt ‘pastry’) is a popular Levantine food consisting of dough topped with thyme, cheese, or ground meat. Similar to a pizza, it can be sliced or folded, and it can be served either for breakfast or lunch. The word manaqish is the plural of the Arabic word manqūshah (from the root verb naqasha ‘to sculpt, carve out’), meaning that after the dough has been rolled flat, it is pressed by the fingertips to create little dips for the topping to lie in.

Traditionally, women would bake dough in a communal oven in the morning, to provide their family with their daily bread needs, and would prepare smaller portions of dough with different toppings for breakfast at this time

Manakish is popular in most Levant countries, especially Syria, Lebanon, Palestine and Jordan, as well as in many cities throughout the world where people of Levant origin have settled.KILN avo manouche

We are very happy to announce that we have launched our All day Brunch. During the day, the menu revolves around freshness, vibrancy and health: Family-style platters, skillets of eggs, amazing wraps and dips, and huge selections of salads and fresh vegetables. Our young Singaporean talent Nicholas Scorpion has put together great vibes all ‘round, with some serious culinary technique behind the scenes. Check it out

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Negroni Fizz

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While the drink’s origins are unknown, the most widely reported account is that it was first mixed in Florence, Italy, in 1919, at Caffè Casoni (formerly Caffè Giacosa), located on Via de’ Tornabuoni and now called Caffè Roberto Cavalli. Count Camillo Negroni concocted it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink.

Our Negroni fizz celebrates the uncomplicated essence of the original recipe but with added freshness from rosemary and a little fizz from prosecco. The perfect cocktail to start your experience at Kiln whatever time of day.

 

negroni KILN

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Mornings at KILN

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We are very happy to announce that we have launched our All day Brunch. During the day, the menu revolves around freshness, vibrancy and health: Family-style platters, skillets of eggs, amazing wraps and dips, and huge selections of salads and fresh vegetables. Our young Singaporean talent Nicholas Scorpion has put together great vibes all ‘round, with some serious culinary technique behind the scenes. Check it out
kiln bali breakfast seminyak