Sunday, March 11, 2012

Electrolux Cooking School

Today I attended my first cooking class at Electrolux Cooking School at the Queen Vic Market. It wasn't your traditional cooking class. Although more of a demonstration than a class, it thoroughly exceeded my expectations and I really enjoyed my two hours or so in the company of our chef, Geraldine and a few other participants. The class was called 'Summer Seafood with Japanese flavours', and basically showcased some brilliant market seafood made with easy 'do it yourself' Japanese recipes. All three courses were served on a beautifully set table complete with Japanese pickled sides and matched Tasmanian wines. I felt thoroughly spoilt. And, since the dishes were so wonderful, I thought I would share them with all of you!

Light Prawn Broth with Tofu and Udon noodles (serves 8)
This dish was right up my alley- we all know how I feel about Asian soups. It was wonderful having a different flavour in each mouthful. The subtle stock made with prawns and dashi (seaweed and soy broth) was beautiful.

250 gram packet of dried udon noodles
12 green prawns, reserve head and shells
150 grams of silken tofu cut into 2cm pieces
2 sachets of Dashi soup base (found at Asian supermarkets)
1 tablespoon finely grated ginger
2 tablespoons low salt soy sauce
300 grams mixed Asian mushrooms
80 grams spinach leaves
3 spring onions, finely slice diagonally

Cook the udon noodles in a large saucepan of boiling water for 8 minutes or until just tender. Drain.

Peel the prawns, reserving heads and shells. Place shells and heads in a saucepan, cover with 1 litre water and bring to the boil. Simmer for 10 minutes, then strain sotck reserving prawn stock.

Bring stock back to the boil in a saucepan and drop prawns into simmering stock for 2 minutes. Remove prawns from stock using slotted spoon.

Place 2 cooked prawns in each serving bowl with noodles and top with tofu.

Measure stock and make up to 2 litres with water in a large saucepan. Bring to the boil and add the two sachets of dashi stock, stirring well. Recuse heat. Add ginger and soy sauce to the pot. Simmer for two minutes.

Add the mushrooms and spinach, simmer for 1 minute until mushrooms soften and spinach wilts.

Ladle soup over the noodles. Sprinkle with sliced spring onion and serve immediately.

Marinated baked Salmon and Pickled Cucumber Salad (serves 8)
I loved this dish! Wow. Melt in your mouth salmon accompanied by a crisp cucumber salad that would literally compliment any kind of fish or meat. A great summer dish that would be perfect for entertaining.

1/3 cup mirin
2 tablespoons grated ginger
1 tablespoon honey
1/2 cup low salt soy sauce
1 kg salmon fillet (could use fillets for one or two people)
5 lebanese cucumbers
2 teaspoons sugar
2 tablespoons white vinegar
1/2 teaspoon white pepper
1 long red chillli, finely diced
2 teaspoons sesame oil
70 grams pickled ginger, sliced into strips
1 tablespoon sesame seeds (mixed black and white looks great)

Mix mirin with ginger, honey and soy in a shallow. Place salmon skin side up, in marinade, cover and chill for at least 8 hours or overnight in refrigerator. Remove from fridge 30 minutes before baking.

Halve cucumber lengthwise, scoop out seeds and discard, slice diagonally and place in a bowl.

Mix together sugar, vinegar, white pepper, chilli, sesame oil, pickled ginger, 1 teaspoon salt and 1/2 cup boiling water, and pour over the cucumber. Marinate for 30 minutes.

Remove from marinade with a slotted spoon before serving.

Preheat oven to 180 degrees. Place salmon skin side up, seal with baking paper and foil to keep moist while baking and bake for 15 minutes per 100 grams. Remove from oven, cover and cool.

To serve, transfer to a serving dish, peel off skin and scatter pickled cucumber over fillet.
Sprinkle with toasted sesame seeds.


Seared Marinated Swordfish and Soba Noodle salad (serves 8)

Another great summer salad dish. Swordfish is a great fish with a fab texture. It was interesting to learn the proper way to cook soba noodles as I have stuffed them up at home several times!

600 gram swordfish steak (can use marlin or tuna also)
1 tablespoon low salt soy sauce
1/3 cup mirin
2 tsp caster sugar
2 tablespoon white miso paste
200 gram buckwheat soba noodles (asian section of supermarket)
2 tablespoon mirin
1 tablespoon low salt soy sauce
1/2 tsp sesame oil
2 tablespoon rice vinegar
2 tsp pickled ginger, rinsed and chopped
1 lebanese cucumber
1/2 bunch coriander, washed and torn
2 spring onions
1 tablespoon sesame seeds, lightly toasted

For the marinade:
Place mirin, soy, sugar in a small pan and bring to the boil. Add miso and whisk until smooth. Remove from heat, transfer to a shallow bowl and cool completely/

Place fish in marinade, turning to coat fish steaks well, cover with plastic and marinade for two hours or more.

For the noodles:
Bring a large saucepan of water to the boil, drop soba noodles into the water stranf by strand. Bring water gently back to a slow boil. Hold at a gentle simmer for 5-6 minutes. Noodles should be soft but not mushy.

When cooked, drain immediately in a colander and run cold water through noodles. Swish water over noodles until water is clear and drain well.

Heat cast iron griddle plate and lightly spray with oil. Place fish steaks on grill plate and sear for 3 minutes on each side, or place fish under a grill and grill for 5 minutes on each side until golden and caramelised. Do not overcook. Serve with soba noodle salad.

I really recommend the Cooking School for anyone wanting to try a new cuisine and have a different dining experience. Also great for gifts- mine was a gift certificate from my birthday last year.
There are a HUGE amount of courses in every cuisine you could imagine held there every month, so check it out-

I will fill you in on the Queen Vic Market tour I am doing with my cousin Jacqui next week. Hopefully I can let you know the best places to buy goodies from! Also worth checking out her blog also, she is a fabulous foodie like myself with some cool foodie plans for the future- follow her!
L xx

1 comment:

  1. All looks amazing lozz!! Can't wait to try some of these recipes :)


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