Chinese-Mauritian Street Food with Brendan Pang
© Brendan Pang 2024 Confidential Information 🥟 Grandmere’s Pork and Prawn Wontons - 2 Ways Serves: 2 Total Time: 1 hour Active...
Continue Reading →
Going Native Master Class
Publish on: 03 September, 2020 | In:m | Author by: Otao kitchen
Cooking with Australian Ingredients Master Class
Smoked Kangaroo Tenderloin or Lamb Racks with Taro and Beurre Rouge
Murray Cod or Barramundi Steamed in Banana Leaf
Damper ‘Flatbread’ with Mountain Pepper
Bush Pesto and Goat's Cheese Dip
🍘 Damper ‘Flatbread’ with River Mint or Saltbush with Bush Paste and Whipped Goats Cheese
This flatbread can be cooked on the grill or even directly on the hot coals of a fire. Mountain pepper gives the flatbread a subtle earthy flavour.
Serves: makes 4 flatbreads
Preparation Time: 15 minutes
Execution Time: 1 hour
INGREDIENTS
Dry
185g flour
3 stalks of river mint, finely chopped
½ tsp salt
½ sugar
¾ tsp dry instant yeast
Wet:
100g warm water
1 tbsp Greek yoghurt
2 tbsp olive oil
30g flour for dusting
METHOD
Place all ingredients together in a mixing bowl. Incorporate with your hands until the dough forms a shaggy mass. Transfer the dough to the surface of the table. Knead the dough for 5-7 minutes or until the dough becomes smooth.
Transfer the dough to a bowl lubricated with a bit of olive oil. Make sure each side of the dough is covered in oil. Cover the bowl with cling film and allow to rise for 1-1.5 hours or until the dough nearly doubles in size.
Preheat a heavy bottomed pan over medium-low heat, or a grill.
Divide the dough into 4 pieces. Lightly flour the surface of your work station. Place one of the pieces of dough onto the surface of the table. Lightly flour the top of the dough. Roll the dough out into a circle about 10cm in diameter.
Cover the dough under a damp towel and let it rest for 10 minutes.
Place the flatbread into the pan or grill and cook for about 1-2 minutes or until the dough begins to puff and rise. Flip the dough over to the other side and cook for an additional 1-2 minutes or until both sides have puffed up and are an attractive golden brown.
Stack the finished flatbreads on top of each other. Rest for 2-3 minutes before serving.
🌿 Whipped Goats Cheese and Saltbush Paste
INGREDIENTS
For the bush paste:
70g salt bush, picked
2 tbsp (18g) sesame seeds
15g samphire
1 clove of garlic
40ml olive oil
For the whipped goats cheese:
65g goats cheese
35g thickened cream
1 pinch salt
METHOD
To make the bush paste, place all of the ingredients, except for the olive oil, in a mortar and pestle and crush until everything forms a paste-like consistency. Slowly drizzle in the olive oil while mixing.
To make the whipped goat cheese, place the goats cheese and thickened cream into a food processor and run the machine for 30 seconds to a minute, or until the mixture becomes a smooth and fluffy.
Place a smear of the whipped goat cheese around the sides of a bowl. Place the bush paste in the centre, and serve the flatbread on the side.
🐟 Barramundi/Rockling Steamed in Banana Leaf with Finger Limes
Steaming or grilling fish wrapped in a banana leaf, especially over fire is an excellent technique that helps seal in the natural juices and marinade inside of the fish. It also insulates the fish from the direct heat of the grill, making it less likely to overcook and dry out.
Preparation time: 20 minutes
Execution time: 20 minutes
Serves: 2
INGREDIENTS
250g barramundi, de-boned, cleaned, divided into 2
For the seasoning paste:
12 leaves (2.5g) lemon myrtle, minced finely
9 (10g) sprigs of samphire or wild mint (optional)
8 (20g) macadamia or candle nuts
1 clove garlic
1 tsp lemon zest
2 tbsp olive oil
½ tsp salt
To wrap:
2 banana leaves
To Garnish:
1 (8g) finger limes, squeezed
METHOD
Place the macadamia nuts, lemon myrtle, samphire, lemon zest, garlic, and salt into a mortar and pestle and crush until the mixture forms a paste consistency. Mix the olive oil in at the very end.
Remove the paste from the mortar and pestle, and rub the fish on all sides until it is coated well. Allow the fish to marinate for 3-4 hours ideally.
Place a piece of the fish in the centre of one of the banana leaves, fold the left side over the fish, folding the excess over. Fold the right side over top of the fish, folding the excess over, mirroring the other side. Roll the fish in the banana leaf until the whole thing is sealed.
Preheat an oven to 180c, or use the grill setting of your oven on high. Bake the fish for 15 minutes, or grill the fish over medium-high heat for 4 minutes on each side or until cooked through.
Slice the finger lime in half. Open up the banana leaves and garnish the fish with the segments of finger lime. Season to taste with salt.
🥩 Smoked Kangaroo Tenderloin or Lamb Racks with Purple Sapphire Potatoes, and Taro
Serves: 2
Preparation Time: 30 minutes
Execution Time: 30 minutes
INGREDIENTS
300g kangaroo tenderloin
2 cups of hickory or strawberry gum woodchips
200g purple sapphire potatoes, cut into large chunks
100g taro potato, peeled and cut into large chunks
1.5 (120g) king oyster mushroom sliced
100g warrigal greens (optional, seasonal)
½ head of black garlic, sliced
2 cloves of garlic, crushed
1 tbsp butter
1 tsp olive oil
Wattleseed salt:
1 tsp wattleseed, or pepperberry crushed
½ tsp sea salt
For garnish:
3g purple micro shiso (optional)
30ml davidson plum jus
METHOD
Prepare an oven tray fitted with a wire rack for smoking the kangaroo. Place the wood chips, and 3 sprigs of the rosemary in the base of the tray. Place a wire rack over the wood chips and rosemary.
Place the fillets on the wire rack above the wood chips and rosemary.
Using a torch, burn the wood chips and rosemary, and immediately cover the oven tray with a sheet of aluminium foil. Let the kangaroo smoke for 20-30 minutes, covered.
To prepare the potatoes, prepare a steamer. Peel the taro potato. Steam the taro potato an purple potatoes in a steamer set over medium heat for 25-30 minutes or until fork tender.
Heat a heavy-bottomed skillet over medium heat. Season the kangaroo with salt and ground wattleseed. Place the olive oil and butter into the pan, and gently brown the kangaroo fillets on all sides. Add in a tbsp of butter, the 2 whole cloves of garlic and continue to baste the kangaroo while cooking. Cook until the kangaroo reaches medium rare. Alternatively, you could pre-cook the kangaroo sous vide at 56.6C for 1 hour before searing it. Let it rest at least 10 minutes before slicing.
In the same pan, gently brown the king oyster mushrooms, and taro potatoes, in butter for 2-3 minutes and season them to taste with salt and pepper.
Afterwards, gently saute the warrigal spinach and black garlic together with a tiny pinch of salt until they wilt lightly.
To serve, place the king oyster mushroom and taro potatoes on a plate. Arrange a few slices of the smoked kangaroo on top. Place a few of the leaves of sauteed warigal spinach on top. Spoon about 40ml of the sauce over top, including some of the lemon-mrytle paste from fish recipe, and serve immediately.
🌿 Davidson Plum Jus
Serves:10
Preparation time: 15 minutes
Active time: 10 minutes
INGREDIENTS
3L chicken stock
7 pc (40g) davison plum, diced finely
1 shallot, peeled
½ carrot, peeled and sliced
1 sprig rosemary
300ml red wine
1 tbsp tamari
1 tbsp cornstarch
2 tbsp water
40g butter
METHOD
To make the sauce, place the chicken stock, shallot, carrot, and rosemary into a sauce pan and simmer it for 1 hour to evaporate it until it coats the back of a spoon and concentrates to become about 1L. Strain and discard the shallot, carrot and rosemary.
Add in the wine and tamari and continue evaporating the sauce until it is thick again. Finally, to thicken the sauce mix 1 tbsp cornstarch with 2 tbsp water. Slowly add the cornstarch and water into the sauce until the sauce thickens enough to coat the back of a spoon. Finally, whisk in the butter.
Going Native Master Class
Ingredients
Directions
Bush Food Cooking Hamper Delivered & Online Class
Do you love dumplings and want to try making them for yourself at home? This unique online cooking experience will...
Duration 1.5 hours
From AUD $197 Book now
Cooking with Australian Ingredients Master Class - New
A celebration of Australia original food and ingredients. Explore unique ingredients and craft meaningful culinary...
Duration 2.5 Hours
From AUD $197 Book nowm
Social Cooking Party | Dumplings
🥣 Miso Shiru- Miso Soup Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...
Continue Reading →
Social Cooking Party | Spanish
🥘 Jamon, manchego pintxo- Ham and cheese toast Pinxtos are a specialty of Basque country. Little slices of bread are topped with a variety of different toppings. Try to buy a...
Continue Reading →
Social Cooking Party | Mexican
🥟 Tortilla de Maiz- Corn There is nothing quite like making fresh corn tortillas. It’s surprisingly easy as long as you have the right tools. A tortilla press is...
Continue Reading →
Quick & Tasty Tuesdays Cooking Class - Thai
Quick & Tasty Tuesdays Cooking Class - Thai 🍜Pad Thai - Stir-Fried Rice Noodles Pad Thai is the national dish of Thailand and is a beloved street food...
Continue Reading →
Social Cooking Party | Korean
Social Cooking Party Korean 🐔 Yangnyeom - KFC Korean Fried Chicken 🍲Bulgogi - Simmered Beef Slices 🌶Banchan- Assorted Pickles and Kimchis 🌶Banchan-...
Continue Reading →
Taste of Vietnamese Cooking
Taste of Vietnamese Cooking Goi Ga- Vietnamese Chicken Salad Chả Giò -Spring Rolls Phở Gà - Rice Noodles+ Aromatic Chicken Stock Nước Chấm - Fish Sauce Dressing...
Continue Reading →
Flavours of Latin America
Flavours of Latin America 🥘 Adobo/ Sofrito Sofrito is a flavourful base that is a foundation for so many Latin American dishes. It’s best cooked low, and slow. Known...
Continue Reading →
Chinese Steam Boat Master Class
Chinese Steam Boat Master Class Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!...
Continue Reading →
Malaysian Cooking Master Class
Malaysian Cooking Master Class Date & Sessions: Sunday, 26 March 2023 MENU PAPAYA & MANGO SALAD Thai style salad with...
Continue Reading →
High Tea Menu 1
High Tea Menu 1 🥪 Tea Sandwiches Afternoon tea sandwich tips: Getting ahead of the game with your sweet selection is a good idea, but don't assemble your sandwiches too...
Continue Reading →
Sri Lankan Cooking Master Class
Sri Lankan Cooking Master Class 🍘 Roasted Curry Powder Makes: 180g INGREDIENTS 45g coriander seeds 30g fennel seeds ...
Continue Reading →
Social Cooking Party- Vietnamese
Social Cooking Party- Vietnamese 🐟 Nước Chấm - Fish Sauce Dressing This sweet, savoury and sour dressing is an absolutely essential part...
Continue Reading →
Social Cooking Class- Thai
Social Cooking Class- Thai 🌶 Phrik Nam Plaa - Fish Sauce Dressing This fish sauce dressing is a staple of Thai cuisine. It can be used as a salad dressing,...
Continue Reading →
Social Cooking Party- Japanese
Social Cooking Party- Japanese 🐟 Dashi Stock - Bonito and Kelp Stock Dashi stock is a fundamental component of Japanese cuisine. It has a light,...
Continue Reading →
Social Cooking Class- Chinese
Social Cooking Class- Chinese 🥒Pai Huang Gua- Sichuan Pickled Cucumbers These Sichuan style cucumbers have a lot of depth and flavour from the combination of...
Continue Reading →
Social Cooking Class - Japanese
Social Cooking Class - Japanese 🐟 Dashi Stock - Bonito and Kelp Stock Dashi stock is a fundamental component of Japanese cuisine. It has a...
Continue Reading →
Parents and Kids Cooking Class - Japanese
Parents and Kids Cooking Class - Japanese 🍣Makizushi- Sushi Rolls These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A...
Continue Reading →
Parents and Kids Cooking Class - Thai
Thai Parents and Kids Cooking Class 🐔Kaeng Kari Kai - Yellow Chicken Curry This curry paste is an integral part of Thai cuisine. It is used as a flavourful...
Continue Reading →
Parents and Kids Cooking Class - Chinese
Parents and Kids Cooking Class - Chinese 🍜 Hokkien Mee- Stir Fried Noodles with Bok Choy Serves 2 Total time: 30 minutes ...
Continue Reading →
Taste of Italian Cooking
ITALIAN COOKING Cotoletta Milanese - Chicken Cutlet Salsa di Pomodoro (Simple Tomato Sauce) Parpadelle al Ouovo (Egg Pasta) Tiramisu (‘Pick me...
Continue Reading →
Moon Cake Making Class
Moon Cake Making Class With the Mid-Autumn Festival fast approaching, it's time to start making preparations! This year, why not take your celebrations to the next...
Continue Reading →
Taste of Japanese Cooking
JAPANESE COOKING Okonomiyaki- Savoury Pancake Makizushi - Sushi Rolls- aka shiso, cucumber, salmon or kingfish Miso Shiru- Miso soup 🍣Makizushi- Sushi Rolls These...
Continue Reading →
Taste of Thai Cooking
Thai Cooking Kaeng- Thai curry paste Nam Tok- 'waterfall' beef salad Kaeng Khiao Wan-Thai green curry 🐔 Kaeng Kari Kai - Yellow Chicken...
Continue Reading →
Parents and Kids Cooking Class - Vietnamese
Parents and Kids Cooking Class - Vietnamese 🐟 Nước Chấm - Fish Sauce Dressing This sweet, savoury and sour dressing is an absolutely essential...
Continue Reading →
Taste of Chinese Cooking
Chinese Cooking Hun Tun Tang- Wonton Soup Hokkien Mee- Stir-Fried Noodles with Bok Choy Gong Bao Jiding- Kung Pao Chicken 🥟 Shanghai Hun Tun Shanghai...
Continue Reading →
Greek Cooking Master Class
🍘 Pita Bread Serves: Makes 3 pieces Total time: 1.5 hours Active time: 20 minutes INGREDIENTS 185g plain flour 100ml water (room temperature) 15...
Continue Reading →
Japanese Cooking Master Class II
Japanese Cooking Master Class Jan Mar May Jul Sep Nov Makizushi- Sushi Rolls with Seasonal Fish and Vegetables Miso Shiru - Seasonal Miso Soup Seasonal Tempura -...
Continue Reading →
Pizza Making Party
Pizza Making Party 🍕 Neapolitan Pizza Dough In Italy, Neapolitan pizza is a protected cultural heritage item. For a pizza to be considered authentic, it should conform to a...
Continue Reading →
Street Food of Asia Japanese
STREET FOOD JAPAN Apr, Aug, Dec *all menus are subject to seasonal change Inarizushi- Tofu Pockets with Salmon Okonomiyaki- Savoury Bacon and Cabbage Pancake Enoki-Niku Maki- Beef...
Continue Reading →
Street Food of Asia Chinese
STREET FOOD CHINA Mar, Jul, Nov *all menus are subject to seasonal change Chonqing - Fried Chicken with Sichaun Chillis Pai Huang Gua- Sichaun Pickled Cucumbers Hun Tun...
Continue Reading →
Street Food of Asia Thai
STREET FOOD THAILAND Jan, May, Sep *all menus are subject to seasonal change Gai Tod Nam Pla- Fried Chicken Pad Thai- Stir-Fried Noodles Nam Tok Sen-...
Continue Reading →
Street Food of Asia Vietnamese
STREET FOOD VIETNAM Feb, Jun, Oct *all menus are subject to seasonal change Bun Bo Lá lốt- Beef Wrapped in Betel Leaves with Rice Noodles Nước Chấm- Fish Sauce Dressing...
Continue Reading →
Vegan Cooking Master Class Indian
INDIAN COOKING Apr Aug Dec Aloo Bajji Pakora | Potato Fritters Oralu Chitranna | Kerala Festival Rice Malai Kofta- Cashew and Tomato Curry with Potatao and Tofu Balls Kurma | Mixed...
Continue Reading →
Vegan Cooking Master Class Korean
KOREAN COOKING Feb Jun-Oct Yeonnik-bap - Sticky Rice Wrapped in Lotus Leaf Oi-Baek-Kimchi- White Cucumber Kimchi Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables Doboo Jeon-...
Continue Reading →
Vegan Cooking Master Class Japanese
JAPANESE COOKING Jan May-Sep Chirashi Sushi- Colourful Sushi Rice Yaki Ganmodoki - Pan-fried Tofu Cakes Kenchin-Jiru- Root Vegetable Stew Horensou Goma Ae-Spinach in Sesame...
Continue Reading →
Vegan Cooking Master Class Vietnamese
Vegan Cooking Master Class Vietnamese VIETNAMESE COOKING Mar Jul Nov Nuoc Cham- Sweet and Sour Dipping Sauce Banh It Tran- Steamed Rice and Mungbean Dumplings Goi...
Continue Reading →
Italian Cooking Master Class
Italian Cooking Master Class Melanzane Alla Involtini Parmigiana - Eggplant and Ricotta Cooked with Tomato Sauce Pappardelle - Fresh Egg Pasta Ragu Al Genovese -Stewed Beef Chuck Pork...
Continue Reading →
Mexican Cooking Master Class
Mexican Cooking Master Class Tacos de Guisado- Stewed Beef Tortillas- Corn Flatbread Salsa Rojo + Salsa Verde Roasted Tomato and Tomatillo Sauces Ceviche con Tostadas -Lightly Cured Seasonal...
Continue Reading →
Chinese Cooking Master Class
Chinese Cooking Master Class SAMPLE MENU *ALL MENUS SUBJECT TO SEASONAL CHANGE Chao Shou- Sichaun Wontons Chilli and Sesame Oil Sauce Yuxiang Qiezi- Sichaun Eggplant Mapo Tofu -...
Continue Reading →
Dumpling Party
Dumpling Party Jiaozi Dumpling Dough GF Dumpling Dough Pork, chicken or vegetarian fillings Dumpling Dipping Sauces Miso Soup 🥟 Jiaozi Dumpling Dough These are...
Continue Reading →
Thai Cooking Master Class
Thai Cooking Master Class Phrik Nam Plaa- Fish Sauce Dressing Kaeng Khiao Wan - Green Curry Paste or Kaeng Phet- Red Curry Paste Tod Man Khao Pod - Fried Corn Fritters Som Tam - Green Papaya...
Continue Reading →
Spanish Cooking Master Class
Spanish Cooking Master Class SAMPLE MENU: (MENUS SUBJECT TO SEASONAL CHANGE) Croquetas De Jamon/ De Bacalao- Ham and Cheese Croquettes, or Salt Cod Croquettes Paella...
Continue Reading →
Korean Cooking Master Class
Korean Cooking Master Class Kimchi- Fermented Cabbage Korean Style Spicy Chicken Haejanggguk - Beef, Cabbage and Spice Paste Stew Kimchi Pa-jeon- Seafood Pancake ...
Continue Reading →
Indian Cooking Master Class
Indian Cooking Master Class Chicken Tikka Masala Naan- Festival Bread Mint Raita- Cucumber Yoghurt Palak Paneer - Cottage Cheese and Spinach Curry 🌱Ginger paste 100g...
Continue Reading →
Vietnamese Cooking Class Master
Vietnamese Cooking Class Master Nước Chấm - Fish Sauce Dressing Gỏi đu đủ- Green Mango/Papaya Salad) Phở Gà - Rice Noodles with Aromatic Chicken Broth Chả Cá Thăng Long -...
Continue Reading →
Japanese Cooking Master Class
Japanese Cooking Master Class I Feb Apr Jun Aug Oct Dec Tataki Ponzu- Seasonal Fish with Citrus Soy Sauce Ramen- Alkaline Noodle Dashi- Seafood Stock Kara-age - Fried...
Continue Reading →
Indonesian Cooking Master Class
Indonesian Cooking Master Class Bumbu Merah- Fragrant Spice Paste Kecap Kachang- Peanut Sauce with Sweet Soy Sauce Ayam Satay- Grilled Turmeric Chicken Skewers Rendang Daging Sedap- Beef...
Continue Reading →