Adventures in Cooking

Mar 26th, 2011 | By | Category: blog, cook something, fish and seafood

Andrew Dwyer, <Chef and Adventurer

Andrew Dwyer, Chef and Adventurer

Texas Hill Country Wine & Food Festival Cooking Class
With Chef Andrew Dwyer

Andrew Dwyer is a well-known Australian adventurer, chef, cookbook author, television presenter and historian. For 25 years, he has lead expeditions into the most remote and wild regions of Outback Australia.

He will be among the many chefs at the Live Fire! Beef Supremacy & Flame Mastery event at Texas Disposal Systems Exotic Game Ranch on Friday, April 1, 2011.

Andrew first cooked with fire through necessity in the Outback and soon discovered that the open fire was the ultimate cooking medium, producing temperatures unobtainable in the commercial kitchen. In fact, when Andrew first cooked at the Central Market Cooking School in San Antonio, the local fire department arrived.

Andrew lists Texas as his second favorite place on earth (after the Outback), and he looks forward to cooking up a storm at this year’s Festival.

Fish in Gremolata Crumb with Lemon and Caper Mashed Potatoes

Ingredients

  • 1 lb. any white boneless fish – Andrew uses wild barramundi
  • 1lb floury potatoes such as Dutch Cream, Sebago, etc.
  • 1/2 cup extra virgin olive oil
  • 1/2 cup triple cream
  • 1 lemon zested and juiced
  • 1/2 cup salted capers soaked in water and rinsed well
  • salt
  • cracked black pepper
  • 2 cups Japanese (panko) breadcrumbs
  • 1 cup chopped flat leaf parsley
  • 1 lemon zested
  • 3 garlic cloves
  • 4 fish fillets
  • 1 cup unbleached plain all purpose flour
  • salt and pepper
  • 2 eggs beaten
  • extra virgin olive oil to fry
  • a good mayonnaise
  • lemon wedges

Preparation

  1. Boil the potatoes whole in salted water until soft. Drain, peel and mash with the olive oil, cream, lemon zest and capers. Stir in the lemon juice and season with salt and pepper. Keep warm
  2. Combine the breadcrumbs, parsley, lemon zest and garlic in a bowl, mixing well.
  3. Roll the fish in the flour seasoned with salt and pepper, dip into beaten egg. Press onto the breadcrumbs, aiming to coat with as many as possible.
  4. Heat some olive oil in a heavy based frying pan and gently fry the fillets until golden brown on each side
  5. Spoon the mashed potato onto plates and top with the crumbed fish. Serve with mayonnaise and lemon wedges.

Tofu with Chinese Broccoli

Ingredients

  • 3 cups peanut oil
  • 1lb tofu
  • 1/2 cup cornflour plus one tablespoon extra
  • 1/2 teaspoon salt
  • 1 tablespoon dark sesame oil
  • 4 garlic cloves
  • 2 inch cube ginger finely chopped or minced
  • 2 scallions finely chopped
  • 2 bunches chinese broccoli bases trimmed and cut in thirds
  • 1/4 cup chicken stock
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • steamed rice to serve

Preparation

  1. Heat the oil in a wok to 375 F.
  2. Meanwhile cut the tofu into bite size cubes and gently roll in 1/2 cup cornflour seasoned with salt.
  3. Deep fry until golden brown and drain on kitchen paper.
  4. Mix the extra cornflour and sesame oil with 1/4 cup water and reserve.
  5. Strain the deep frying oil into a heatproof bowl or saucepan and return 1/4 cup to the wok. Heat the oil then stir-fry the garlic, ginger and spring onions until fragrant.
  6. Add the Chinese broccoli and stir-fry until stems start softening, then add chicken stock, soy and oyster sauce and stir fry for 30 seconds. Add cornflour mixture and stir until glossy. Serve on steamed rice.

Charcoal or Rotisserie Chicken in an Asian Vinaigrette

Ideal for the busy person. Grab a cooked chicken on the way home from work, mix up vinaigrette and presto – there’s dinner!

Ingredients

  • 1 cooked whole chicken

For the Vinaigrette

  • 3 scallions finely chopped
  • 1 inch knob ginger
  • 3 tablespoons light soy
  • 2 tablespoon chicken stock
  • 1 tablespoon sesame oil
  • 1/2 tablespoon chili oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar

Preparation

  1. Mix all ingredients in a bowl.
  2. Pull apart chicken and mix with vinaigrette.
  3. Serve.
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