6 minute read
tbsp golden syrup
Cooking live at Foodies
Top chefs cook their favourite recipes in the Fisher & Paykel Chefs Theatre. Register for free entry at the Registration Desk. Tickets are released throughout the day and subject to availability.
CRISPY SKIN SALMON WITH GOCHUJANG ROASTED FENNEL
Serves 2
2 skin-on salmon fillets 2 medium bulbs fennel 1 tbsp gochujang 1 tbsp honey 1 tbsp rice wine vinegar 1 tbsp soy sauce ½ tsp minced garlic ½ tsp minced ginger ½ tbsp sesame oil ½ tbsp sesame seeds 1 handful dill Salt Neutral oil for cooking l Preheat the oven to 180ºC l In a small bowl, add gochujang, honey, rice wine vinegar, soy sauce, garlic, ginger and sesame oil. Whisk until fully combined. l Slice fennel in half and then cut into ¼ inch strips. Add the fennel to a baking dish. l Pour gochujang mixture over the sliced fennel and toss to coat before putting into the oven. l Roast for 30-40 minutes until the fennel is tender and the sauce has reduced. l Towards the end of cooking the fennel, season the salmon fillets all over. l Place salmon fillets skin side down in a cold pan with a tablespoon of neutral oil. Place the pan over a medium heat. l Cook the salmon skin-side-down for 5-6 minutes until the skin is crisp. Once the skin is crisp and you can see the salmon cooked two thirds of the way through, flip the salmon and cook on the other side for 1 minute. Remove from the pan and allow to rest for 5 minutes. l Serve the salmon alongside the roasted fennel. Garnish with sesame seeds and dill.
TOM RHODES
was the winner of MasterChef 2021. See Tom in the Chefs Theatre on Sat 21st at 2pm
CITRUS CURED SEA BASS WITH PICKLED RAINBOW RADISH AND CITRUS SALAD
Serves 1-2
1 sea bass fillet (skin off) 1 pink grapefruit 1 lemon 1 lime 1 bunch rainbow radish 200g mixed baby salad leaves 500g salt 150g sugar 1 tsp poppy seeds 150ml white wine vinegar 50ml water 50ml olive oil
l In a small mixing bowl, mix together 100g of the sugar with 400g of the salt and the zest of the grapefruit, lemon and lime. Put the sea bass in a small tray, cover with the salt mixture and leave for 1-2 hours in the fridge. l Cut the green tops off the radishes, then cut them into different shapes, such as quarters or rounds. l Take a small pan and add the remaining salt and sugar and the vinegar with a splash of water (50ml). Bring to the boil, then take off the heat and place the radishes in the pan, making sure they are covered and leave to cool down. l Remove skin from the grapefruit, lemon and lime and segment out the flesh. Place in a small mixing bowl and add the baby herbs, the olive oil and a pinch of salt. Mix thoroughly. l Wash the sea bass under a tap until all of the salt mixture is gone. The fish will have firmed up and is ready to be sliced into small, thin slices. Drain the liquid from the pan of radishes and dry them. l It’s now time to plate up – take your sliced sea bass and place these on the plate in a circle. Drizzle some olive oil over it to make it look shiny, then place the pickled radishes on top of the sea bass randomly. Add height by using the baby salad leaves and grapefruit to go around the fish then sprinkle the poppy seeds over. Enjoy!
ALEX WEBB
Chefs Theatre on Sat 21st at 3pm
RISOTTO ALLA MILANESE
Serves 4
1 large shallot 1 celery stalk 1 garlic clove 1 bone marrow bone, split in half (ask your butcher for this) Large pinch saffron 250ml dry white wine 400g Carnaroli risotto rice 2 litres chicken stock 50g salted butter, cubed and refrigerated 75g grated Parmesan Salt and pepper
l Preheat oven to 200°C. Season your bone marrow and pop the bones on a baking tray in the oven for 5 minutes. The marrow should begin to change colour and soften up. Whilst the marrow is roasting, finely dice your veg. You don’t want big chunks here as you want the veg to almost melt into your risotto. l Once your bone marrow has roasted, use a spoon to remove the marrow and add it to a heavy bottomed pan over a medium-low heat. Completely melt the marrow down in the pan before adding your veg. Turn the heat down to low and soften your veg for at least 5 minutes. Don’t allow the veg to brown. This is called the sofrito, and it’s where the maximum flavour comes from, so take your time, watch it and be careful. l While your’re making your sofrito, get your chicken stock on the boil and reduce to a simmer – this is vital for creating the perfect risotto. l Once you’ve softened your veg, turn the heat up to medium and add your rice – keep turning it, making sure none sticks to the side of the pan. Cook for a few minutes, or until the rice begins to turn translucent. Add your wine and saffron. Reduce the wine until it has evaporated. l Once your wine has evaporated, begin to add your stock, a ladle at a time and stirring until the stock has evaporated before adding another ladle of stock. Repeat this process until your rice is cooked – this takes about 17 minutes. You should be left with a porridge-like consistency, and you may not need all your stock. l Take the pan off the heat. After about a minute, add your butter and Parmesan and stir through until you’re left with a creamy risotto. Don’t forget to season to taste before serving.
MIKE TOMKINS
was a finalist on MasterChef 2021. Follow his Instagram @thenotecook.
See Mike in the Chefs Theatre on Sun 22nd at 12pm
FIG AND BRAZIL NUT CHOCOLATE CAKE
Serves 8
150g unsalted butter, plus extra for greasing 150g dark chocolate chips (min 70% cocoa solids) 150g dark soft brown sugar 4 tbsp golden syrup 2 eggs 100ml whole milk, hot 2 tsp good-quality instant coffee 20g cocoa powder 150g self-raising flour Pinch of salt 100g dried figs, chopped 3 fresh figs, quartered
For the ganache:
200ml double cream 150g dark chocolate chips, as above l Preaheat the oven to 180ºC and grease a 23cm x 8cm Bundt tin with melted butter. l Melt the butter and chocolate in a small pan over low heat. Do not overheat. Take off heat when nearly melted and stir until glossy. Mix in the sugar and golden syrup, then, making sure the mixture isn’t too hot, beat in the eggs. l Mix the hot milk, coffee and cocoa together in a jug then pour into the chocolate mixture. Add the flour and salt and mix well. Stir in the chopped figs and nuts. Pour into the tin and level out. Bake for 30-40 mins until a skewer comes out clean. l Cool in the tin for 10 mins, then turn out on to a wire rack. l For the ganache, pour the cream into a saucepan and heat over low-medium heat until bubbling. Remove from the heat, add the chocolate and leave for five minutes, then stir until glossy. Leave to cool to a thick pouring consistency. l Use a chopstick or skewer to make some holes in the cooled cake and then pour over the ganache. Top with fresh figs and scattered nuts.
CANDICE BROWN
was the winner of Great British Bake Off 2016. See Candice
