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 →
Greek Cooking Master Class
Publish on: 21 October, 2020 | In:m | Author by: Otao kitchen
🍘 Pita Bread
Serves: Makes 3 pieces
Total time: 1.5 hours
Active time: 20 minutes
INGREDIENTS
185g plain flour
100ml water (room temperature)
15 ml greek yoghurt
1 tsp olive oil
¾ tsp yeast
½ tsp salt
½ tsp sugar
METHOD
Place all of the ingredients together in a mixing bowl. Gently bring all of the ingredients together in the bowl until the dough comes together. Knead the dough for 5 minutes, or until the dough becomes smooth and supple.
Lightly oil a bowl with ½ tsp of oil, and place the dough inside, covered for 1 hour until it begins to rise and nearly doubles in size…
Divide the dough into 3 pieces. Shape the dough into round balls, by grabbing the corners of the dough and tucking them underneath. Sprinkle a little flour on top of each piece of dough. Then, use a rolling pin to roll it into roughly 12cmx12cm disks.
Cover the dough with a damp towel and let it rest for 15-20 minutes.
Preheat an oven to its maximum temperature. OR, heat a heavy-bottomed skillet over medium heat. The pan should be heated up to the point just before it starts smoking.
To cook the pita bread, place the dough into the pan for 20-40 seconds or until it puffs up by about 1.5x its original size. Using a spatula, flip the dough over and cook for another 20-30 seconds until it starts to puff up a bit. Keep flipping the pita bread back and forth.
If using an oven, place a baking sheet or pizza stone on the top rack of the oven, using the grill setting, cook the pita bread until it begins to bubble and puff up. This should take 30 seconds to a minute. If it takes longer than this, increase the heat. Flip the bread over when the puffing has reached a peak, and when the dough has browned a little bit.
Cook the other side for another 1-2 minutes until it has browned a little bit.
OR, place the pita bread in the skillet preheated to medium high heat, and cook the dough until it begins to puff up. Then flip it over and cook the other side until both sides begin to brown just a little.
🥒Tzatziki- Cucumber and Greek Yoghurt Dip
Serves: 10
Prep Time: 15 minutes
Execution Time: 15 minutes
INGREDIENTS
800ml greek yoghurt
4 cloves of garlic, minced
3 Lebanese cucumbers, grated (400g)
4 sprigs of mint, chopped finely
2 sprigs of dill, chopped finely cut
½ lemon, juiced
1 tbsp honey
1 tsp black pepper
2 tsp salt
100ml olive oil
METHOD
Place the cucumbers in a mixing bowl with ½ tsp of salt and mix. Let the cucumbers rest for 10 minutes. While the cucumbers are resting, mix the remaining ingredients together in a separate mixing bowl.
Squeeze and drain the cucumbers to get rid of some of their excess moisture. If you’re using continental/English cucumbers, you’ll likely have to squeeze them a bit more. Place the well-drained cucumbers into the mixture with the yoghurt and stir well to incorporate. Adjust the seasoning with a pinch of salt if necessary.
Alternatively, place all the ingredients except for the cucumbers in a food processor and blend until well-combined. Add in the grated cucumber afterwards.
Serve cold and with a side of pita bread.
🍖Chicken Gyros
Serves: 2
Prep Time: 1 hour
Execution Time: 15 minutes
INGREDIENTS
300g chicken thigh, whole
For the marinade:
2 tbsp yoghurt
½ tsp salt
1 tbsp olive oil
1 spring of rosemary, chopped
3 cloves of garlic, crushed
1 tbsp of oregano,
1/4 lemon, juiced
¼ tsp fresh cracked black pepper
1 pinch of chilli flakes or dried chilli (optional)
To serve:
3 tbsp of tzaziki sauce
100g xoriatiki (Greek salad)
METHOD
Place the salt and yoghurt into a container with the chicken and allow to marinate for 3-4 hours or overnight to tenderise the chicken.
Place the remaining ingredients for the marinade in a mortar and pestle and crush well until a homogenous paste is formed.
In a mixing bowl, combine the second marinade with the chicken and let it marinade for another hour.
Preheat and oven or grill to 200C, and bake or grill the chicken for 3-4 minutes on each side or until cooked through.
Serve with olives, sliced tomato, sliced red onion, tzatziki sauce and pita bread.
🥬 Xoriatiki - Greek Salad
Serves: 4
Prep Time: 1 hour
Execution Time: 15 minutes
INGREDIENTS
100g tomato, cut into a large dice
100g Lebanese cucumber, diced
30g black kalamata olives, pits removed
30g feta cheese, crumbled
30g thinly sliced red onion
Dressing:
2 tbsp olive oil
2 tsp red wine vinegar
½ tsp oregano
¼ tsp salt
¼ tsp black pepper
METHOD
Place all ingredients in a mixing bowl and mix to combine, season to taste.
🥬Zucchini Fritters - Kolokithoke keftedes
Serves: 2
Prep Time: 1 hour
Execution Time: 15 minutes
INGREDIENTS
1 large zucchini (250g), grated
1 sprig of dill, chipped
2 spring onions, chopped
1 pinch of nutmeg, grated
50g feta, crumbled
1 egg, beaten
50g panko bread crumbs
½ tsp salt
3 tbsp (45ml) olive oil
To garnish:
3 tbsp tzatziki sauce
1 sprig of dill, chopped
1 tsp olive oil
METHOD
Grate the zucchini using a grater or mandoline. Place the zucchini in a bowl with the salt, mix it and then let the zucchini rest for 10 minutes to draw out some of its moisture. Drain the zucchini well on paper towel, being sure to squeeze out as much moisture as you can.
Place the zucchini, dill, spring onion, feta, nutmeg, bread crumbs and egg in a mixing bowl and form the dough into 6 patties.
Heat the olive oil in a skillet over medium heat, and fry the patties on both sides until cooked through but still moist- about 2-3 minutes per side. Serve with tzatziki sauce.
🍆 Papoutsakia - Stuffed Eggplant
Papoutsakia translates to little shoes in Greek. These stuffed eggplants are one of the many ladera (la-the-ra) dishes, cooked with lots of good olive oil and served as a main course.
INGREDIENTS
1 (350g) large eggplant, scored
2 tbsp (30ml) olive oil
Tomato Sauce
2 tbsp olive
1/3 brown onion, minced
150g lamb mince
2 cloves garlic
150g canned tomatoes, pureed
50ml red wine
½ tsp seven spice (equal parts black pepper, coriander, cumin, allspice, clove, cinnamon, nutmeg)
½ tsp salt
Bechamel
10g flour
10g butter
100g milk
½ tsp salt
¼ tsp white pepper
1/2 egg yolk
50g fefalograviera or kefalotiri cheese, grated
1 sprig parsley, chopped
1 sprig of mint, chopped
METHOD
To prepare the eggplant, preheat an oven to 170C.
Halve the eggplants and score them with the tip of a knife making cross-hatches in the flesh. Brush the eggplant halves with 30ml of olive oil, and season with salt. Bake for 15 minutes skin side down, for 15 minutes, then flip them over and bake them for 15-20 minutes, or until the eggplants are fork-tender.
Preheat a sauce pan over To make the bechamel sauce, melt the butter in a sauce pot over low heat. When the butter is melted, turn up the heat up to medium-low add in the flour and whisk continuously for 4-5 minutes or until the flour smells no longer raw. It should smell like baked bread rather than raw flour.
Slowly whisk in the milk. Season the sauce with salt, and white pepper. When the sauce comes to a simmer and thickens a little. Place the egg yolk in a small bowl and mix it with a few tablespoons of the hot sauce to temper it. Then, quickly whisk the tempered egg yolk into the sauce. Finally, mix in the grated cheese.
To make the meat sauce, heat a small saucepan over medium heat. Add in the olive oil and brown the minced lamb for 2-3 minutes.
Add in the onion and saute gently for 2-3 minutes until it begins to soften.
Add in the garlic, cook for another minute until it is fragrant. Add in the canned tomatoes, the 7 spices and let the mixture simmer for 5-10 minutes. Season it to taste with salt.
Preheat the grill setting in your oven to high. Scoop some of the flesh out of the eggplant and mix it with the lamb sauce. Spoon lamb sauce and eggplant back into the eggplant skin. Top the mixture with the bechamel. Broil the eggplant under the top rack of the oven for 2-3 minutes. Garnish with chopped parsley.
🥣Pantzarosalata - Beet and Yoghurt Dip
Serves: 2
Prep Time: 15 minutes
Execution Time: 15 minutes
INGREDIENTS
1 large beet (180g), roasted, cubed
100g greek yoghurt
70g walnuts, ground
2 cloves of garlic, minced
30ml olive oil
1 tsp lemon, juice
½ tsp salt
METHOD
Wrap each beet individually in baking paper and aluminium foil and roast at 160C for 40-50 minutes or until the inside is tender when pierced with a skewer. Allow them to cool.
Peel off the beet skin and cube the beets into 1cm cubes.
Grind the walnuts and garlic cloves together in a mortar and pestle until the garlic is smooth and the walnuts have been ground to a coarse sand consistency. Add in the remaining ingredients and mix until homogeneous. Season with a little salt to taste. Serve cold and with a side of pita bread.
🌶️Htipiti- Roast Red Pepper and Feta Dip
Serves: 2
Prep Time: 15 minutes
Execution Time: 15 mutes
INGREDIENTS
2 red capsicums- charred, peeled, seeded and diced
60g feta cheese, crumbled
2 cloves of garlic, roasted
2 tbsp olive oil
½ tsp salt
1 tsp lemon juice
METHOD
To char the peppers, grill them over a gas flame or in the oven under the grill setting until the entire surface of the skin has turned black. While still hot, immediately place them in a lidded container. Allow the peppers to rest and steam in the residual heat for 20-30 minutes before uncovering, peeling and seeding them.
Place all of the ingredients in a mortar and pestle and grind until homogenous. Serve cold and with a side of pita bread.
Greek Cooking Master Class
Ingredients
Directions
Greek Cooking Master Class
Ready to switch to a more heart-healthy diet? Here's how to get started by joining Kelly from The Hellenic...
Duration 3 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 →
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 →
Going Native Master Class
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...
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 →