in a class all their own
NEWS
LIFESTYLE
CLASSIFIEDS SPORT
3-26
27-34
35-41
LIFESTYLE
42-44
.COM .AU
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Sydney Seafood School runs classes almost every day
tastekitchen
IN A CLASS ALL THEIR OWN
STEAMED BABY SNAPPER
TOP CHEFS REVEAL SECRETS Kevin Cheng
CHEF LINE-UP
MODERN Asian cuisine, served with ‘‘dude food’’ influences, using both new and traditional techniques, and taught by one of the best chefs in Sydney. It seems ambitious, but it’s just one of the many cooking classes on offer at the Sydney Seafood School, located at the Sydney Fish Market in Pyrmont. I was lucky enough to try a class taught by Dan Hong, who is the executive chef of El Loco in Surry Hills, Ms G’s in Potts Point and the newly opened Mr Wong in the CBD. The first dish we learned was the prawn wontons with ginger, soy and chilli dressing. I never knew it was so easy to make wontons as good as those you’d find in Chinatown. In the classes, you’ll keep recipes to use over and over again, and I think the Sriracha mayo sauce will be a regular fixture at my dinner table. Combined with the battered whiting and cuttlefish but good for dipping just about anything, the Sriracha mayo begins sweet and rebounds with a fiery kick at the end. The recipe? Japanese mayonnaise, Sriracha sauce and the
■ Guest chefs in the coming months include Ben Shewry, Justin North, Mark Best, Christine Manfield and Darren Robertson ■ For more information about classes, visit sydneyfishmarket.com.au Dan Hong’s class at the Sydney Seafood School. Below: The steamed baby snapper fillets with black bean, chilli and rice wine.
secret ingredient — Maggi liquid seasoning. The main course of steamed baby snapper fillets with black bean, chilli and Chinese rice wine sounds harder than it is. Combine the beans, chilli, garlic and ginger, then spread on the skin side of the fillets and steam for four minutes. Then fry pea sprouts, enoki mushrooms, garlic, salt, sugar and rice wine, and serve with the fish on top. After you finish cooking your three course meal using the state-of-the-art Fisher & Paykel appliances, the best reward is to sit down and enjoy your food. With classes ranging from Thai, Indian, Japanese and Quick ‘n’ Delicious meals, I’ll be coming back to learn more.
SERVES 6 Ingredients 100g salted black beans (finely chopped) 2 long red chillies (finely chopped) 5 cloves of garlic (finely chopped) 1 small knob of ginger (finely julienned) 6 x 150g baby snapper fillets (skin on and pin-boned) 500g snow pea sprouts 500g enoki mushrooms 1 teaspoon chopped garlic 1/2 teaspoon salt flakes 1/2 teaspoon castor sugar A splash of shao xing (Chinese rice wine) 3 green onions (finely sliced) 100ml vegetable oil, plus extra for frying 1 bunch coriander, leaves picked and stems finely chopped Steamed jasmine rice to serve Dressing 25ml rice wine vinegar 50g castor sugar 1 cup white soy 1 cup water 70ml shao xing (Chinese rice wine) Method Make dressing by whisking all ingredients together and set aside. Combine black beans, chilli, garlic and ginger. Spread on skin side of the fillets. Place on a plate in a bamboo steamer over a wok of boiling water and steam for about four minutes Heat frying pan or wok, add oil and, when hot, add snow pea sprouts, enoki mushrooms, garlic, salt and sugar and stir-fry for 30 to 60 seconds until wilted. Add a splash of shao xing wine. Divide mixture between bowls and place cooked fish on the top. Heat dressing and spoon over fish. Place green onions on the top of the fish. Heat oil in a small saucepan and, when it starts to smoke, spoon over fish and onions. Garnish with coriander and serve with jasmine rice.
PaZml_hk]bgg^k8 s p ri n g fa vo u rite s
Portuguese Style Roast Chicken
SERVES: 4-6 PREPARATION: 10 min COOKING: 1 hr
INGREDIENTS 1.6kg chicken 1 packet Continental Cook-in-Bag Portuguese Chicken
4 potatoes, cut 1 inch thick 1 eggplant, largely sliced 1 red capsicum, largely sliced
METHOD 1. Pre-heat oven to 180˚C. 2. For a Portuguese style, wash and dry the chicken and place on a chopping board, breast facing up. Insert a large knife into the cavity of the chicken and cut either side of the spine to remove the backbone. Flatten the chicken by pressing down on the breast bone. 3. Place the sliced vegetables in the bag, sprinkle with half the Continental Cook-in-Bag. Place the flat chicken on top of the vegetables and sprinkle with the remaining Continental Cook-in-Bag. 4. Close the bag with the included tie and make four small holes for venting. Place the chicken on the oven tray and cook for 1 hour or until the juices of the chicken run clear.
CONSA134_SSQLD_264x184
Available at
MB
“Try this twist on the traditional chicken roast” Friendly, helpful service at your local IGA
For more great recipe ideas visit www.continental.com.au PENRITH PRESS, Tuesday, November 6, 2012
31
LIFESTYLE
CLASSIFIEDS SPORT
3-26
27-34
35-41
LIFESTYLE
42-44
.COM .AU
31
Sydney Seafood School runs classes almost every day
tastekitchen
IN A CLASS ALL THEIR OWN
STEAMED BABY SNAPPER
TOP CHEFS REVEAL SECRETS Kevin Cheng
CHEF LINE-UP
MODERN Asian cuisine, served with ‘‘dude food’’ influences, using both new and traditional techniques, and taught by one of the best chefs in Sydney. It seems ambitious, but it’s just one of the many cooking classes on offer at the Sydney Seafood School, located at the Sydney Fish Market in Pyrmont. I was lucky enough to try a class taught by Dan Hong, who is the executive chef of El Loco in Surry Hills, Ms G’s in Potts Point and the newly opened Mr Wong in the CBD. The first dish we learned was the prawn wontons with ginger, soy and chilli dressing. I never knew it was so easy to make wontons as good as those you’d find in Chinatown. In the classes, you’ll keep recipes to use over and over again, and I think the Sriracha mayo sauce will be a regular fixture at my dinner table. Combined with the battered whiting and cuttlefish but good for dipping just about anything, the Sriracha mayo begins sweet and rebounds with a fiery kick at the end. The recipe? Japanese mayonnaise, Sriracha sauce and the
■ Guest chefs in the coming months include Ben Shewry, Justin North, Mark Best, Christine Manfield and Darren Robertson ■ For more information about classes, visit sydneyfishmarket.com.au Dan Hong’s class at the Sydney Seafood School. Below: The steamed baby snapper fillets with black bean, chilli and rice wine.
secret ingredient — Maggi liquid seasoning. The main course of steamed baby snapper fillets with black bean, chilli and Chinese rice wine sounds harder than it is. Combine the beans, chilli, garlic and ginger, then spread on the skin side of the fillets and steam for four minutes. Then fry pea sprouts, enoki mushrooms, garlic, salt, sugar and rice wine, and serve with the fish on top. After you finish cooking your three course meal using the state-of-the-art Fisher & Paykel appliances, the best reward is to sit down and enjoy your food. With classes ranging from Thai, Indian, Japanese and Quick ‘n’ Delicious meals, I’ll be coming back to learn more.
SERVES 6 Ingredients 100g salted black beans (finely chopped) 2 long red chillies (finely chopped) 5 cloves of garlic (finely chopped) 1 small knob of ginger (finely julienned) 6 x 150g baby snapper fillets (skin on and pin-boned) 500g snow pea sprouts 500g enoki mushrooms 1 teaspoon chopped garlic 1/2 teaspoon salt flakes 1/2 teaspoon castor sugar A splash of shao xing (Chinese rice wine) 3 green onions (finely sliced) 100ml vegetable oil, plus extra for frying 1 bunch coriander, leaves picked and stems finely chopped Steamed jasmine rice to serve Dressing 25ml rice wine vinegar 50g castor sugar 1 cup white soy 1 cup water 70ml shao xing (Chinese rice wine) Method Make dressing by whisking all ingredients together and set aside. Combine black beans, chilli, garlic and ginger. Spread on skin side of the fillets. Place on a plate in a bamboo steamer over a wok of boiling water and steam for about four minutes Heat frying pan or wok, add oil and, when hot, add snow pea sprouts, enoki mushrooms, garlic, salt and sugar and stir-fry for 30 to 60 seconds until wilted. Add a splash of shao xing wine. Divide mixture between bowls and place cooked fish on the top. Heat dressing and spoon over fish. Place green onions on the top of the fish. Heat oil in a small saucepan and, when it starts to smoke, spoon over fish and onions. Garnish with coriander and serve with jasmine rice.
PaZml_hk]bgg^k8 s p ri n g fa vo u rite s
Portuguese Style Roast Chicken
SERVES: 4-6 PREPARATION: 10 min COOKING: 1 hr
INGREDIENTS 1.6kg chicken 1 packet Continental Cook-in-Bag Portuguese Chicken
4 potatoes, cut 1 inch thick 1 eggplant, largely sliced 1 red capsicum, largely sliced
METHOD 1. Pre-heat oven to 180˚C. 2. For a Portuguese style, wash and dry the chicken and place on a chopping board, breast facing up. Insert a large knife into the cavity of the chicken and cut either side of the spine to remove the backbone. Flatten the chicken by pressing down on the breast bone. 3. Place the sliced vegetables in the bag, sprinkle with half the Continental Cook-in-Bag. Place the flat chicken on top of the vegetables and sprinkle with the remaining Continental Cook-in-Bag. 4. Close the bag with the included tie and make four small holes for venting. Place the chicken on the oven tray and cook for 1 hour or until the juices of the chicken run clear.
CONSA134_SSQLD_264x184
Available at
MB
“Try this twist on the traditional chicken roast” Friendly, helpful service at your local IGA
For more great recipe ideas visit www.continental.com.au PENRITH PRESS, Tuesday, November 6, 2012
31
