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 →
Spanish Cooking Master Class
Publish on: 18 January, 2018 | In:m | Author by: Otao kitchen
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 Valenciana - Rice with Seasonal Seafood and Chicken
Romesco- Capsicum Sauce
Pintxos- Jamon y Manchengo - ham and manchego toast
🥘 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 good-quality white sourdough with a nice crust. For this variation, tangy romesco sauce pairs with rich and salty slices of Spanish ham and Manchego cheese.
Preparation time: 5 minutes
Execution time: 10 minutes
Serves: 2
INGREDIENTS
2 thick slices of good-quality, white sourdough bread
4 tbsp romesco sauce
30g manchego grated
2 (35g) slices of jamon serrano (or better yet, jamon iberico -cured Spanish ham)
2 caper berries
2 skewers
METHOD
To assemble the pinxtos, smear each slice of bread with a generous 2 tablespoons of the romesco sauce. Sprinkle the grated manchego on top, and layer on the slices of jamon. Garnish each piece of bread with a caper berry and a skewer. Optionally, use a butane torch to melt the manchego cheese.
🥘 ‘Cojonuda’
Cojonuda is derived from the word cojones, meaning balls or testicles. And with the feminine ‘a’ conjugation at the end, this dish could roughly be translated as the ‘girl with a big pair of balls’. It’s important to note that cojonudo also means great, or amazing. Cojonuda is also the name of a similar tapa that uses chorizo rather than morcilla (blood sausage) as the meat.
Preparation time: 5 minutes
Execution time: 10 minutes
Serves: 2
INGREDIENTS
2 thick slices of good-quality, white sourdough bread
1 link of morcilla sausage, OR substitute chorizo sausage, sliced thickly
2 quail eggs
3 piquillo peppers
METHOD
To cook the morcilla, heat a heavy bottomed skillet over medium-low heat. Add in the morcilla sausage and cook on both sides of for 1-2 minutes or until browned and warmed through. Set aside.
To fry the quail egg, use scissors or a very sharp knife to cut the lid of the quail egg open.
To assemble the pinxtos, drizzle a little olive oil on each slide of bread. Place the piquillo peppers on top. Place slices of the warm morcilla on the piquillo peppers, then top that with the fried quail egg.
Salsa Romesco - Roast Capsicum Sauce
Romesco is a sauce that is said to have traditionally been made by fisherman using a mortar and pestle in the Tarragona region of Spain, although it is seen frequently around the country. It pairs well with just about anything: poultry, seafood, roasted vegetables, or slathered liberally on bread.
Preparation time: 15 minutes
Frf time: 10 minutes
Serves: makes 300ml
INGREDIENTS
1 red capsicums, charred over an open flame, skins and seeds removed
1 tomato, charred over an open flame, skin removed
2 tbsp vinagre de Jerez (Spanish sherry vinegar)
2 tbsp (20g) whole blanched almonds, toasted in a pa
3 tbsp (30g) panko bread crumbs
1 tbsp (20g) hazelnuts
1 tsp pimenton (Spanish paprika)
1 cloves of garlic
½ tsp salt
1 tsp honey
50ml cup extra virgin olive oil
METHOD
Place the garlic in the mortar and pestle and grind it until it is very smooth.
Go Add in the breadcrumbs and nuts and grind into a coarse powder.
Add in the diced tomatoes and capsicum and grind.
Add in the remaining ingredients except for the olive oil and mix.
Finally, whisk in the olive to emulsify the sauce. Season to taste with salt and/or more vinegar, if necessary.
🍘Croquetas De Jamon (de bacalao) - Ham and Cheese or Salt Cod Croquettes
This creamy and comforting snack is a staple menu item in tapas restaurants all across Spaing.
Prep time: 1 hour 30minutes
Execution time: 20 minutes
Serves: 2
INGREDIENTS
Salsa bechamel:
350ml milk
50g butter
½ brown onion (80g), minced finely
50g flour
½ tsp salt
1 pinch white pepper
For frying:
400ml vegetable oil
For the ham and cheese:
40g jamon (2 slices), minced
30g manchego, grated
For the bacalao:
70g bacalao (salt cod), soaked in water for 3 hours, shredded
2 sprigs parsley, chopped
For the breading:
2 large eggs
4 tbsp plain flour
100g panko bread crumbs
METHOD
To make the salsa bechamel, warm the butter in a sauce pot over low heat. Gently saute the onions until they begin to soften and start to turn translucent (about 5 minutes). Turn 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.
Continue cooking the sauce for 4-5 minutes until it begins to thicken up. Switch to a wooden spatula and contiue cooking it until it’s so thick that ripples in the sauce don’t sink back into a liquid.
Line a baking dish with parchment paper. Pour the salsa bechamel into the baking dish, cover it, and refrigerate it for 2-3 hours or overnight until it has set.
To make the croqueta, dived the flour, egg and breadcrumbs into separate trays.
To make the bacalao croquetas: In a mixing bowl, combine the set salsa bechamel with the salt cod, and parsley.
To make the ham and cheese croquetas: in a mixing bowl, combine the set salsa bechamel, the minced jamon, and grated manchego.
To form the croquetas, dived the mixture into 6 equal pieces (60g each). Shape the croquetas into balls or thick log shapes.
To crumb the croquetas, dip the shapes into the flour and make sure they are evenly and generously coated. Transfer the shapes into the egg, and coat them evenly. Finally, coat them evenly in the bread crumbs.
Preheat a the vegetable oil in a pot to 180C. Fry the croquetas in batches, for 2-3 minutes. They’re read if the sauce begins to seap out of the croquetas and into the oil. Drain the croquetas on paper towel, and season them with a pinch of salt.
Serve them with salsa romesco.
🥘 Paella Valenciana
Paella originates from the Valencia region of Spain. Although the original dish is usually made with rabbit, it is also commonplace to use a mixture of seafood.
Preparation time: 15 minutes
Execution time: 30 minutes
Serves: 2
INGREDIENTS
200g Bomba rice
750ml chicken stock
2 pcs (200g) bone-in chicken thigh, chopped into bite-sized pieces
1 tomato, grated
1 tsp pimenton (smoked Spanish paprika)
2 garlic cloves, diced
60g broad beans or runner beans
20 threads saffron
1 sprig rosemary
1 bay leaf
½ tsp salt
1 tbsp extra virgin olive oil
½ lemon, cut into wedges for serving
Seafood Option:
Replace the chicken with:
4 mussels
1 tube of squid, sliced
2 prawns
Replace chicken stock with fish stock
METHOD
Heat the paella pan over medium-low heat. Add the olive oil and salt to the pan. Brown the chicken thigh in batches. Add the onion and cook for a minute until it becomes translucent.
Add in the broad or runner beans and cook until they brown lightly on either side. Add in the chopped garlic and cook for 30 seconds or so.
Add the grated tomato, pimenton, bay leaf, saffron and cook until the tomato reduces to a jammy consistency. Add in the stock and bring it to a boil.
Add the bomba rice and stock and cook for 10 minutes. Don’t stir.
Reduce the heat and simmer on low for an additional 5 minutes, allowing the stock to slowly evaporate.
Add the prawns and mussels and rosemary into the rice and cook for 2 minutes. Turn the prawns over, remove the paella from the heat and cover for 5 minutes with aluminium foil.
Garnish with lemon wedges and chopped parsley.
Spanish Cooking Master Class
Ingredients
Directions
Spanish Cooking Master Class
Join Otao Kitchen's guest chef for this unique hands-on cooking class and discover the secrets of our Spanish...
Duration 3 Hours
From AUD $197 Book nowm
Social Cooking Party | Korean
Social Cooking Party Korean 🐔 Yangnyeom - KFC Korean Fried Chicken 🍲Bulgogi - Simmered Beef Slices 🌶Banchan- Assorted Pickles and Kimchis 🌶Banchan- Assorted Pickles...
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
Greek Cooking Master Class Handmade Pita Bread Papoutsakia- Stuffed Eggplant with Lamb and Cheese Chicken Gyros Tzatziki- Herbal Cucumber Yoghurt Kolokithoke Keftedes-...
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 →
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 →