AFC Masterclass with Adrian Richardson

AFC Masterclass with Adrian Richardson


American Express and the Asian Food Channel collaborate to bring you another exciting Celebrity Chef series, with celebrity chef Adrian Richardson from down under. If you watch the Asian Food Channel religiously, Adrian Richardson will be no unfamiliar face, with hit television programme ‘Secret Meat Business’ and his latest show ‘Good Chef Bad Chef’.

Over the 3-day tour, Chef Richardson shared his philosophy of keeping food simple through a series of cooking demonstrations and ticketed dinners that are open to the public, with photo-taking and autograph opportunities available at the events. American Express Cardmembers got to enjoy exclusive and specially organised sessions with the Chef.

Chef Richardson’s humour and passion add vibrancy to the cooking demonstration, and audiences got to participate in the process as well.

Recipe: Gnocchi, Lamb, Sweet Peppers and Caramelised Onions

Ingredients:

Lamb

  • 2 lamb shanks
  • 2 carrots
  • 2 sticks celery
  • 2 onions
  • 1 head garlic
  • 2 bay leaves
  • 1 teaspoon cracked black pepper
  • ¼ bunch thyme

Sweet Peppers

  • 3 red peppers
  • 3 yellow peppers
  • 6 cloves garlic
  • ½ cup olive oil
  • ½ bunch thyme
  • Salt and pepper

Organic Nicola Potato Gnocchi

  • 1kg organic Nicola potatoes (or large waxy potatoes) washed but not peeled
  • 1 free range egg
  • 250g organic plain flour
  • 1 pinch Murray River salt flakes

To assemble

  • 4 large onions, thinly sliced
  • 6 cloves garlic, sliced
  • ½ cup olive oil
  • ½ teaspoon saffron
  • 1 cup picked basil
  • Extra virgin Olive Oil
  • Parmesan

Method:

Sweet Peppers

  1. Place peppers in olive oil and season
  2. Arrange on oven trays and cover with a lid or foil
  3. Place in a hot oven for 10 to 15 minutes until peppers soften a little and skin blisters. Allow to cool.
  4. Remove skins, seeds and slice peppers into ½ cm long strips
  5. Save and strain all liquid from trays


Audience can volunteer to partake in the cooking demonstration, where you will learn a whole lot more with Chef’s guidance.

Organic Nicola Potato Gnocchi

  1. Place potatoes in a pot of cold water, bring to the boil and simmer until cooked.
  2. Strain potatoes and peel while still hot.
  3. With a mouli or potato press, mash potatoes on to a bench.
  4. Add flour, salt and one egg.
  5. Mix gently until just combined and dough is slightly springy.
  6. Divide dough into 6 and roll into long cigar shapes.
  7. Cut into 3cm lengths.
  8. In a large pot of boiling salted water, add the gnocchi and stir gently.
  9. The gnocchi will be cooked when it floats to the top.
  10. Remove the gnocchi from the pot and mix into a bowl of your favourite sauce.
  11. Add some cheese to serve.

Lamb

  1. Place lamb shanks in a pot and cover with cold water.
  2. Bring to boil and simmer, skimming away any scum.
  3. Season with salt and pepper.
  4. Add remaining ingredients and simmer for 1½ hour until meat is tender.
  5. When cool remove shanks from pot and pull apart meat. Strain liquid and keep in fridge.

Assembly

  1. Peel onions, halve it and remove core. Cut into thin julienne.
  2. Heat oil in pan over medium heat and add garlic and onions.
  3. Sauté onions until caramelised and brown.
  4. When onions are caramelised add saffron and the juice from the peppers, simmer for 2 to 3 minutes, then add the peppers and some torn basil.
  5. Season with salt and pepper.
  6. To serve, heat the peppers in a pan, with the lamb that has been finely shredded and some torn basil, extra virgin olive oil and gnocchi.





Free-flow of white wine and Rosé is available throughout the session, with attentive wait staff serving you sampling portions of respective dishes after each demonstration.

Recipe: The Perfect Steak

Serves 2

Ingredients

  • 2 x 350g Scotch fillet steaks
  • Extra virgin olive oil
  • Sea salt flakes
  • Freshly ground black pepper

Salsa verde (makes 1 cup)

  • ½ cup green olives, pitted and chopped
  • ½ cup gherkins, chopped
  • ¼ cup chopped parsley
  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • Freshly ground black pepper
  • 1 clove garlic, finely chopped (optional)

Method:

  1. Remove the steak from the refrigerator at least 30 minutes before you want to eat. Preheat your grill or barbecue to medium-high.
  2. Rub the steaks all over lightly with oil and season them generously with salt and pepper (this will seal the surface and ensure that it caramelises to a deep brown)
  3. Cook the steaks over a medium-high heat for 2 minutes, then turn and cook for a further 2 minutes. Turn again this time at a 180 degrees angle, and cook for another 2 minutes. Turn for a final time, and cook for 2 more minutes.
  4. The steaks should be cooked medium0rare, and be neatly crosshatched with marks form the griddle. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
  5. Transfer the steaks to a warm plate and cover them loosely with foil. Leave them to rest for 4 minutes before serving.









Recipe: Merguez Sausages

(a great type of Middle Eastern Sausage with Beef and Lamb and plemty of spices)

Makes 6-8 Sausages

Ingredients:

  • 800g beef chuck or blade, chilled (not lean)
  • 800g lamb shoulder (de-boned), chilled (not lean)
  • 2 tablespoons sweet paprika
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • 2 cloves, ground
  • 1 cup roughly chopped coriander leaves
  • 3 garlic cloves, crushed
  • 1 tablespoon salt
  • 2 teaspoons dried mint
  • 16g salt
  • 120g currants
  • Several meters of natural lambs sausage casing approximately 2 to 3cm in diameter (or 2 to 3 kg of lamb caul fat)

Method:

  1. Fill a bowl with lukewarm water and stir in the lemon juice. Soak the casings for 10 to 15 minutes.
  2. With a very sharp knife, trim away any tendons, sinew or bits of bone from the meat and discard. Cut the meat into a 2cm dice.
  3. Combine diced meat and any fat in a large mixing bowl and add the remaining ingredients to the meat.
  4. Use your hands to mix everything together well.
  5. Push the mixture through a mincer fitted with a 6mm plate.
  6. Fix a sausage-making attachment to the mincer. Carefully ease the entire length of casing over the nozzle, leaving about 6cm dangling. Tie a knot in the end of the casing.
  7. Pack the mouth of the mincer with the sausage, being careful not to trap any air.
  8. Hold casing in the palm of one hand and turn the mincer’s handle with the other. Maintain a steady rhythm so the casing fills smoothly and evenly right down to the knotted end. Add more sausage meat to the mincer when needed.
  9. When the casing is filled to within 6cm of the end, detach it from mincer and tie a knot to seal.
  10. Lay the sausage on your work surface and, if necessary, use your hands to roll it gently to distribute the filling evenly.
  11. Twist the sausages a complete turn at even intervals to create individual sausages. (Twist each sausage the opposite way to prevent them from unwinding.) tie butcher’s string around each join. Refrigerate the link of sausages at least overnight before cooking. They will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.

To serve with the sausages

Aioli

Makes 1 ½ cups

Ingredients:

  • 200g potatoes peeled and mashed
  • 4 garlic cloves
  • ½ teaspoon salt
  • 2 free range egg yolks
  • Juice of ½ lemon
  • 1 ½ cups olive oil
  • Pinch of freshly ground white pepper

Method:

  1. In a mortar and pestle, pound the garlic to a smooth paste with the salt.
  2. Spoon the paste into a food processor with the egg yolks and lemon juice and process until smooth and creamy
  3. With the motor running add the olive oil a few drops at a time, until the mayonnaise emulsifies and thickens. Increase to a slow, steady stream until it has been incorporated. Place in bowl and whisk in potato.
  4. Taste the aioli and adjust the seasonings and acid levels to your liking. If it is too thick, add a little water.

Tabbouleh

It is one of Chef Richardson’s all time favourite salads; he uses couscous instead of burgle wheat.

Serves 4

Ingredients:

  • 2 cups chopped parsley
  • 2 spring onions finely sliced
  • 3 tablespoons cooked cous cous
  • 2 Roma tomatoes, seeds removed and finely diced
  • ¼ cup mint leaves, picked and roughly chopped
  • Juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • Salt and pepper

Method:

  1. Mix all, season and serve.




Recipe: Vanilla Bean Crème Brulee

Serves 8 at 100ml each

Ingredients

  • 1 vanilla bean
  • 600ml cream
  • 8 egg yolks (55 gram eggs)
  • ½ cup sugar (125ml)

Method

  1. Split and scrape vanilla bean. Heat cream and vanilla, just to boil. Let it stand for 2 minutes.
  2. Combine yolks and sugar. Do not incorporate any air. Ladle cream onto yolks and sugar and slowly mix with a wooden spoon. Strain and pour into cups.
  3. Bake in a bain marie with lid on for approximately 1 hour at 160 degrees Celsius. Cool overnight.
  4. To serve place 1 ½ teaspoons of sugar on top of each brulee and torch until a dark caramel forms. Allow to cool for 2 to 3 minutes before serving.







Thanks AFC Studio and American Express for bringing the joy of food to avid viewers beyond the channel through such events.

To find out more about the AFC Studio, cooking workshops or view an updated class schedule, do visit www.theafcstudio.com

Note: This was an invited tasting.

About the Author
Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted atmelissa@hungryepicurean.com

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