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GOOD FOOD RECIPE

CHILLI SALT & PEPPER SQUID WITH FRESH LIME

Serves 4 as a starter

This dish is best cooked "a la minute" so make sure you have all of your ingredients prepared, your serving plate with lettuce cups and fresh herbs ready to go, and your guests seated before you begin frying the squid. It only takes a few minutes to cook and is so delicious eaten piping hot.

Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

INGREDIENTS:

500g squid

1 ½ tbsp  cornflour

1 ½ tbsp plain flour

2 tsp sea salt

1 tsp chilli powder

1 tsp crushed Sichuan peppercorns

vegetable oil for deep-frying

4 small iceberg lettuce leaves, chilled

2 limes, halved

handful coriander sprigs

handful mint leaves

 

 

 

 

 

 

 

 

 

 

 

 

 

METHOD:

1. First, clean and score the squid (see step-by-step guide below).

2. In a large bowl, combine flours, salt, chilli powder and Sichuan pepper. Add squid and toss to coat, shaking off any excess flour.

3. Heat oil in a hot wok until surface seems to shimmer slightly. Add half the squid and deep-fry for about 1½ minutes or until just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat process with remaining squid.

4. Arrange chilled lettuce cups on a platter and top with squid. Serve immediately with lime halves and fresh herbs.

How to clean and score squid

1. Gently pull the head and tentacles away from the body and discard the entrails.

2. Cut the tentacles from the head just below the eyes. Reserve the tentacles and discard the head.

3. Remove and discard the fine, purplish-black membrane from the body.

4. Trim the side "wings" from the body and set aside.

5. Pull out the clear "backbone" (quill) from inside the body, then rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.

6. Cut squid down the centre so that it will open out flat.

7. Using a sharp knife, score shallow diagonal cuts in a crisscross pattern on the inside surface, taking care not to cut right through the squid. Scoring squid makes it curl on contact with hot oil, while also allowing flavours to penetrate into the squid.

8. Cut the scored squid in half and then into four-centimetre strips.

9. Trim the reserved "wings", then cut in half.

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GOOD FOOD RECIPE

CHICKEN AND HOKKIEN NOODLE SOUP RECIPE

You can use any type of noodles in this soup, including fresh rice noodles, thin egg noodles and Shanghai noodles. Serves 4.

Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

Ingredients:

½ bunch (about 200g) bok choy

450g pre-cooked Hokkien noodles

6 cups rich Chinese chicken stock (see recipe below)

3 tbsp light soy sauce

1 tbsp ginger, cut into matchsticks

1 tsp white sugar

400g free-range chicken thigh fillet, cut widthways into 1cm slices

1 tsp sesame oil

1/2 cup spring onions, cut into matchsticks 

2 large red chillies, finely sliced on the diagonal

Method:

1. Remove cores from bok choy, cut crossways into four, then wash thoroughly and drain.

2. Place noodles in a colander and rinse well under hot running water, then drain. 

3. Bring stock to the boil in a large heavy-based pot. Add soy sauce, ginger and sugar and stir to combine.

4. Reduce heat, add drained noodles, and simmer gently for 30 seconds. Add bok choy and chicken and simmer for a further two minutes or until chicken is cooked through. Stir in sesame oil, then remove pot from stove.

5. Ladle soup into large bowls. Place spring onion and chilli in a separate bowl and serve alongside the soup.

This dish goes with Kylie's 'Rich Chinese Stock' (below). 

RICH CHINESE STOCK

I like to use a whole free-range chicken to create an intense, richly flavoured and textured stock. Strained and lightly seasoned with soy and infused with ginger, this soup is clean-flavoured, sustaining and a great meal in its own right, or you can use it in other dishes. 

Ingredients:

1 x 1.8kg free-range chicken

4 litres cold water

10 spring onions, trimmed and cut in half crossways

1 large red onion, roughly chopped

10 slices ginger

10 garlic cloves, crushed

Method:

1. Rinse chicken and trim away excess fat from inside and outside cavity. Cut chicken into about 10 pieces and place in a large stockpot, along with all the remaining ingredients. Bring to the boil, then reduce heat to a gentle simmer, skimming the surface with a ladle to remove any impurities.

2. Turn down heat until surface of the stock is barely moving and cook for two hours, skimming as required.

3. Remove stock from stove and remove chicken pieces. (You can remove the chicken meat from the bones and reserve for later use in fried rice, even if the chicken may be a little dry at this point.)

4. Strain stock through muslin (or a clean Chux) and store, covered, in the refrigerator for up to three days or in the freezer for 2-3 months.

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GOOD FOOD RECIPE

EVERYDAY FRIED RICE

This classic Chinese dish is practical, affordable, quick and easy to make. Although it is "simple" in its ingredient list and technique, it is a fantastic dish to learn some very important and basic Chinese cooking skills.

Serves 4

Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

INGREDIENTS:

4 free-range eggs

⅓ cup vegetable oil

1 small red onion, finely diced

1 tsp diced ginger

1 tsp diced garlic

2 tbsp finely sliced coriander roots and stems

2 rindless bacon rashers, finely diced

2 tbsp shao hsing wine, or dry sherry

4 cups steamed rice

⅔ cup finely sliced spring onions

1-2 tbsp light soy sauce

¼ tsp sesame oil

coriander leaf to garnish (optional)

 

 

 

 

 

 

 

 

 

 

 

 

 

METHOD:

1. Break eggs into a bowl and beat lightly. Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into the wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about one minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside.

2. Heat remaining oil in the hot wok and stir fry onion, ginger, garlic, coriander roots, stems and bacon for one minute. Pour in wine or sherry and stir fry for one minute.

3. Add rice to the wok with spring onions, soy sauce, sesame oil and reserved omelette and stir fry for two minutes or until well combined and rice is heated through. Use a spatula to break up the omelette into smaller pieces while cooking. Transfer rice to a bowl and serve garnished with coriander.

TIPS:

■ Fried rice is a great dish to make from leftover rice. Freshly cooked rice is also fine to use when making fried rice. Fried rice is also delicious when eaten cold! I love the subtle scent of Jasmine rice and I like to use medium-grained rice. Yet any rice is fine for this recipe.

■ Slice and dice your ingredients up as finely as possible so you end up with a whole lot of interesting, textural, tasty bits. Season your rice well, so it is flavoursome and moreish. This recipe is really like a basic fried rice – you can add to it however you like and make up your own version. Add in one tablespoon of the suggested soy sauce first, then add the rest if necessary. It will all depend on the saltiness of your bacon and your taste preferences.

■ Serve with a side of chilli: combine in a small bowl, one large red chilli, finely sliced with three tablespoons light soy and serve alongside your fried rice.

■ Stir-fry about 600 grams worth of peeled, roughly chopped king prawn meat until almost cooked through, then put this on top of your cooked fried rice.

■ Instead of using bacon, you could also use diced Chinese barbecued pork for extra flavour and caramelisation.

■ For vegetarians, substitute the bacon with one cup of fresh bean sprouts. Cook the bean sprouts at the same time I have instructed to cook the bacon, using the same method. Garnish the fried rice with one cup of finely sliced Chinese white cabbage and fresh Asian herbs (including round leaf mint, sweet Thai basil, Vietnamese mint). This vegetarian option may need more flavour, seeing we have omitted the salty bacon, so I suggest you definitely serve this version with the chilli-soy dipping sauce.

 

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GOOD FOOD RECIPE

SLOW-COOKED RED-BRAISED PORK BELLY WITH CARROTS, EGGS & SHALLOTS

With a bowl of steamed rice, this Chinese casserole-style dish provides a delicious, flavoursome and substantial meal during cooler months. It can be made the day before then simply reheated to serve.

Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

INGREDIENTS:

3.5 litres red braise master stock (see below)

450g free-range boneless pork belly, skin on, at room temperature, cut into 2cm pieces.

4 free-range eggs, at room temperature

3-4 carrots, halved if large

4 red shallots, peeled but left whole

1 tbsp dark brown sugar

1 tsp light soy sauce

1 tsp malt vinegar

¼ tsp sesame oil

For the red braise master stock

4 spring onions, trimmed and halved

80g ginger, thickly sliced

6 garlic cloves, crushed

4 strips (about 6cm x 1cm) orange peel, white pith removed

8 star anise

4 cinnamon quills

375ml (1½ cups) light soy sauce

250ml (1 cup ) shao hsing wine

185g (1 cup) lightly packed dark brown sugar

1 tsp sesame oil

3 litres cold water

 

 

 

 

 

 

METHOD:

1. Make the red braise master stock (see recipe below) in a large stockpot that will later fit the pork, eggs, carrots and red shallots.

2. Meanwhile, place pork belly in a large saucepan, cover with cold water and bring to the boil. Simmer for 10 minutes, then drain. This will remove any impurities from the meat.

3. Place eggs in a small saucepan of boiling water and cook for seven minutes (or eight minutes if using eggs straight form the fridge). Remove eggs using a slotted spoon and refresh under cold water. Carefully peel eggs and drain on kitchen paper to remove excess liquid.

4. When the stock is ready, return to the boil. Add pork, eggs, carrots and red shallots, cover the entire surface with a round of baking paper and simmer gently for 45 minutes or until pork is tender. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary. To check it's ready, pierce the pork with a small knife – you should meet no resistance.

5. When the pork is just about cooked, scoop out 250 millilitres (1 cup) stock from the pork and place in a small saucepan. Add sugar, soy sauce, vinegar and sesame oil and cook over medium-high heat for five minutes or until sauce is reduced by half and syrupy.

6. Using a slotted spoon, lift out the pork belly, carrots, shallots and braising aromatics from the stock pot and place on a large platter. Scoop out the eggs and cut in half.

7. Spoon the sauce over the pork and arrange the egg halves on top to serve.

8. Strain and freeze the master stock to use again.

Red braise master stock

1. Place all ingredients in a large stockpot and bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.

2. Use as directed in recipe or cool and store in an airtight container in the refrigerator for up to three days or strain and freeze to use again.

Makes 3.5 litres

Tips: Feel free to add exotic Asian mushrooms such as shiitake, shimeji or oyster mushrooms. If you do not eat pork or are a vegetarian, omit the pork entirely and add your favourite vegetables – thick slices of white radish and cauliflower florets plus chunks of zucchini, potatoes or fennel. For a less hearty version, simply omit the boiled eggs.

After cooking with the stock, you can strain it and freeze it indefinitely to use again. It will develop a stronger flavour each time you use it.

 
 

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GOOD FOOD RECIPE

STIR-FRIED EGGPLANT WITH CHILLI & GINGER

We Chinese cooks love to prepare eggplant in many different ways: braised, pickled, steamed, grilled, smoked, roasted or simply stir-fried, as in this recipe. Roughly sliced regular eggplants are fine to use instead of Japanese eggplants.

Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

INGREDIENTS:

400g Japanese eggplants 

3 tbsp peanut oil

5cm piece ginger, finely sliced

3 garlic cloves, roughly crushed

¼ cup shao hsing wine

1 tbsp brown sugar

2 tbsp malt vinegar

1 tbsp light soy sauce

1 tsp sesame oil

1 large red chilli, finely sliced lengthways

METHOD:

1. Remove stems from eggplants and cut into one-centimetre slices on the diagonal.

2. Heat two tablespoons of the peanut oil in a hot wok until the surface seems to shimmer slightly. Add eggplant and stir-fry for about 2½ minutes, being careful not to let it burn.

3. Add remaining peanut oil to wok with ginger and garlic and stir-fry for one minute.

4. Add shao hsing wine and sugar and stir-fry for one minute. Add remaining ingredients and stir-fry for a further minute. Serve immediately.

This rich and intensely flavoured dish makes a great accompaniment to a more delicately flavoured dish such as steamed snapper with ginger and shallots, or alongside fried rice for a simple and quick meal. You can substitute a splash of leftover red or white wine for the shao hsing – a hint of alcohol adds depth and character.

 

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VILD MAD

Feeling SO inspired by René Redzepi and MAD's newest endeavour VILD MAD which launched recently. VILD MAD ( "wild food" ) is a comprehensive and free resource designed to help the Danish public sustainably explore and cook with wild food. Watching the VILD MAD video on the MAD Feed I felt so energised - I loved it when René Redzepi likened being in nature to being in a 'supermarket' - it instantly reminds me of a time some years ago, when 'Uncle Max' ( as he is widely known, or Max Dulumunmun Harrison, an Aboriginal Elder of the Yuin people, who lived throughout the south coast of NSW ) took a group of us on a tour of the bush, as part of a Zen Buddhist retreat which Nell introduced to me. As we walked, Uncle Max spoke about 'Mother Earth, Father Sky, Grandfather Sun, Grandmother Moon' and pointed out all of the delicious edible native plants and seeds. In 2009, Uncle Max and photographer Peter McConchie published a special book, 'My People's Dreaming' ( Finch Publishing Sydney ). As Uncle Max conveyed to us over that amazing weekend, and as he writes; "We are not following the sun, we are following the crops. Following the cupboards or the aisles of what I call the ancient supermarkets of the bush ... It is so important to read the land, to be observant of the changing colour of the leaves, and the changes in behavior of the animals, so we become aware and recognise the messages the land is sending us." Initiatives that deepen our understanding of where our food comes from are crucial. Thank you René Redzepi and the MAD team for your meaningful work with VILD MAD and, back here on our own shores, again, the deepest bow, especially to Mike and Gayle Quarmby of Outback Pride Fresh for providing we Australians the opportunity to cook and learn about the precious native foods of this country. 📸For Australian native plant stockists head to Wholefoods House and Outback Pride Fresh.

Image - Alfred Caliz & www.madfeed.co

Image - Alfred Caliz & www.madfeed.co

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'A MUSHROOM OF ONE'S OWN'

The MAD Feed recently posted 'A Mushroom of One's Own' by Nancy Lee, a reflection on the work of Chido Govera and her trip to Australia earlier this year.  Thank-you very much to Nancy for this great read - "MAD seeks to encourage change through conversation and nurturing ideas, but they also realize that there are practical aspects to enabling action. Chido Govera is changing the lives of women through mushroom farming. A scholarship from MAD facilitated her trip to Australia in April 2017 to share some of her work in Sydney and Melbourne. MAD hopes, with the right support, to fund more such scholarships in the future." 

Click on 'A Mushroom of One's Own' to read Nancy Lee's words on one of the most inspiring women I have ever met, Chido Govera. For more on Chido and her work head over to The Future of Hope Foundation.

Image www.madfeed.co

Image www.madfeed.co

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GOOD FOOD RECIPE

STEAMED SNAPPER FILLETS WITH GINGER & SHALLOTS

It's not unusual for me to eat seafood five times per week, so I make the most of the fresh fish we have available in this country. The wonderful smoky-nuttiness of the hot peanut oil brings this classic Cantonese recipe together, infusing the aromatic ginger, soy and sugar.

Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

INGREDIENTS:

4 x 100g snapper fillets

1/3 cup water

2 tbsp shao hsing wine

2 tbsp ginger julienne

1 Chinese cabbage (wombok) leaf

1/2 tsp white sugar

2 tbsp light soy sauce

1/4 tsp sesame oil

1/2 cup spring onion, julienned

1 1/2 tbsp peanut oil

1/4 cup coriander leaves

METHOD:

1. Place fish in a shallow heat proof bowl that will fit inside a steamer basket. Pour water and wine over fish, then sprinkle with half the ginger. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 5-6 minutes.

2. Cut Chinese cabbage leaf into four squares and slip inside steamer. Cover and steam for a further 2-3 minutes, or until cabbage has warmed through and fish is just cooked. The flesh should be white; if it is still translucent, cook for another minute or so.

3. Remove cabbage from steamer and arrange on a serving plate. Using a spatula, carefully remove fish fillets from steamer, and place on top of hot cabbage.

4. Pour any liquid left in bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion.

5. Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. Sprinkle fish with remaining spring onion, coriander, and serve at once.

 

 

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GOOD FOOD RECIPE

SCALLOP & GINGER DUMPLINGS WITH SICHUAN CHILLI DRESSING

This simplified version of Sichuan chilli dressing was inspired by my travels and provides a delicious combination of smoky, sweet, sour, spicy and salty flavours. This dressing is not only delectable when served with dumplings but also suitable for other seafood dishes and poultry. Of course, if you are sensitive to chilli, you can omit garnishing the dumplings with the darkened chilli flakes.

Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

METHOD

For Sichuan chilli dressing

1. Place chilli in a heat proof bowl.

2. Heat oil in a small heavy-based frying pan until the surface shimmers slightly.

3. Carefully pour hot oil over chilli in the bowl to release the heat and flavour.

4. Stir to combine and stand, uncovered, for 30 minutes.

5. Strain cooled oil mixture through a fine sieve and reserve the darkened chilli flakes.

6. Stir in remaining ingredients, except Sichuan pepper and salt, and set aside.

Meanwhile make the scallop dumplings

1. Combine all ingredients except wonton wrappers in a bowl.

2. Next, fill and shape the dumplings (see below).

3. Bring a large saucepan of water to the boil.

4. Drop dumplings into the water and boil for 2 1/2 minutes or until cooked and wrappers are translucent.

5. To test if the dumplings are ready you will need to remove one and cut into it with a sharp knife to check that the filling is hot. When ready, remove with a slotted spoon and drain on a plate.

6. Arrange dumplings on a platter. Stir chilli dressing well to combine before spooning over the dumplings. Serve immediately sprinkled with the reserved darkened chilli flakes and Sichuan pepper and salt.

Filling and shaping dumplings

1. Place a rounded teaspoon of filling in the centre of a wonton wrapper.

2. Dip your finger in water and moisten the edges of the wrapper.

3. Gently lift one corner of the wrapper. Fold the wrapper in half over the filling, creating a triangle.

4. Lightly press around filling and along edges to seal. Repeat with remaining wrappers and filling.

For Sichuan pepper and salt

1. Dry-roast peppercorns and salt in a heavy-based pan. When peppercorns begin to "pop" and become aromatic, take off the heat.

2. Allow to cool, the grind to a powder in mortar and pestle or spice grinder. Store leftovers in an airtight container

INGREDIENTS

Sichuan chilli dressing

2 tsp dried chilli flakes

1/2 cup vegetable oil

2 tbsp light soy sauce

2 tbsp hot water

1 tbsp malt vinegar

2 tsp white sugar

pinch Sichuan pepper and salt (see at end of recipe)

Scallop dumplings

16 fresh scallops (180g), halved crossways

2 spring onions, finely sliced

5cm x 1cm knob (15g) ginger, finely diced.

1 tsp light soy sauce

1/2 tsp white sugar

1/2 tsp sesame oil

16 fresh wonton wrappers (about 8cm square)

Sichuan pepper and salt

1 tbsp Sichuan peppercorns

3 tbsp sea salt

 

A note from Kylie: 

I can still smell the distinctive and intense, heavenly aroma of Sichuan peppercorns from my first trip to the stunning spice markets in Chengdu, capital of Sichuan Province. When infused with chilli oil, the haunting woody fragrance of these peppercorns becomes amplified, and when combined with the heat of chillies, the effect is simultaneously numbing and spicy.


More tips:

  • I love the versatility of the Sichuan chilli dressing and find it goes perfectly with: white cooked chicken, steamed or grilled fish, steamed or grilled prawns or grilled calamari.
  • It's also delicious as a sauce for noodles – add some freshly julienned cucumber, beansprouts and coriander to garnish.
  • The dumpling filling can be made from prawns instead of scallops.
  • Wonton wrappers are available from supermarkets and your local Chinatown.
  • Omit the chilli flake garnish if sensitive to heat
  • You can buy chilli oil already made if time poor
  • Make the dumpling filling the day before if you have to, but best to fill and roll on the day of use, to avoid soggy dumplings.

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GOOD FOOD RECIPE

SPICY-SALT DUCK BREASTS WITH LEMON

In our family, duck dishes are usually only offered on special occasions and in my restaurant, the signature dish of almost 17 years has been our deep-fried duck with orange and plum. Many may feel intimidated by cooking a whole duck, so this recipe, using duck breasts, works really well for everyday use. Excellent quality, locally produced duck is available from many farmers' markets. In this recipe, you simply steam the duck breasts then deep-fry for texture.

To view the recipe on goodfood.com.au or browse more recipes click here.

Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

INGREDIENTS: 

4 x 200g duck breasts, with skin, trimmed of excess fat

2 tbsp plain flour

2½ tbsp spicy-salt mix ( see below)

vegetable oil for deep-frying

1 large red chilli, finely sliced on the diagonal

2 tbsp spring onion, julienne

handful of coriander sprigs

2 lemons, halved

Spicy salt: 

1 tsp Sichuan peppercorns

1 tsp fennel seeds

1 tsp coriander seeds

1 tsp cumin seeds

2 tbsp salt flakes

Makes 2½ tablespoons

METHOD: 

1. For spicy salt, combine all ingredients in a heavy-based frying pan and dry-roast over medium heat, tossing occasionally. When the peppercorns begin to pop and become aromatic, about 1-2 minutes, take off the heat. 

2. Arrange duck breasts, skin-side up, on a heatproof plate that will fit inside a steamer basket. Place plate inside steamer, position over a deep saucepan or wok of boiling water and steam, covered for 12 minutes or until duck breasts are half cooked.

3. Meanwhile, in a large bowl, combine flour with spicy salt. Carefully remove plate from steamer basket, transfer duck breasts to a rack and set aside for 25 minutes to cool slightly.

4. Add duck breasts to spicy-salt mixture and toss to coat well, shaking off any excess flour. Heat oil in a large hot wok until surface seems to shimmer slightly. Add duck breasts and deep fry for about two minutes or until just cooked through and lightly browned then remove and drain well on kitchen paper.

5. Cut duck on the diagonal into 1cm slices and arrange on a platter. Garnish with chilli, spring onion, coriander and serve immediately with lemon halves.

6. Allow to cool, then coarsely grind using a mortar and pestle or spice grinder.

Tips:

Be sure to cool the duck for the 25 minutes specified in the recipe, so the meat can rest well ensuring juiciness and tenderness.

Store any leftover spicy salt in an airtight container 

Use this recipe as a base and swap the spicy salt for your preferred sauce – eg, sweet and sour, or a sweet, syrupy citrus sauce with orange, mandarin or tangelo. Sweet-chilli would be a great dipping sauce.

Serves: 4 (with steamed rice) or 4-6 as part of a banquet

 

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Chef on Chef

"Who would I love to most interview for the inaugural ‘Chef on Chef’ column for the Australian Financial Review? The extremely special Josh Niland of Sydney fish restaurant Saint Peter, Paddington. Enjoy reading about this young chef’s views on sustainability, social media and the future of food. Thanks so much Josh and thank you Jill Dupleix and the AFR for inviting me to take part in this great new concept, KK!"

Full Article: Chef on chef: Kylie Kwong interviews Josh Niland

Photography | James Alcock

Photography | James Alcock

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The New York Times & the W50B Restaurants Awards

The New York Times has weighed in on the choice to host the World's 50 Best Restaurant Awards in Melbourne with this piece published today 'How Melbourne Landed The World's 50 Best Restaurants Awards'.

Kylie had the opportunity to serve some of her iconic Billy Kwong dishes at the Chefs' Feast event, a showcase of local produce and flavours, ahead of the World's 50 Best Restaurants Awards Night. 

'SO AMAZING to have the opportunity to offer some of the world’s greatest chefs and foodies our stunning Australian produce and generosity of spirit, last Tuesday on St.Kilda Beach, Melbourne, for the World's 50 Best Restaurants Awards. Congratulations to Ben Shewry, Dan Hunter and David Thompson in particular, KK! XXXX'

Kylie Kwong at the Chefs’ Feast, a showcase of local produce and flavors at St. Kilda Beach, ahead of the World’s 50 Best Restaurants Awards. Image – Simon Shiff for The New York Times.

Kylie Kwong at the Chefs’ Feast, a showcase of local produce and flavors at St. Kilda Beach, ahead of the World’s 50 Best Restaurants Awards. Image – Simon Shiff for The New York Times.

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GOOD FOOD RECIPE

RED-BRAISED, CARAMELISED PORK BELLY WITH FRESH FINGER LIMES

Red-braised master stock is the perfect stock for poaching and braising meat and poultry. Apart from pork belly, whole quails, pigeon, lamb ribs, duck breasts and beef brisket all work really well when red-braised. After cooking with the stock, you simply strain it and freeze it indefinitely to use again. It ages gracefully, developing a stronger flavour over time. You can, of course, substitute fresh lemon or lime cheeks for the finger limes.

To view the recipe on goodfood.com.au or browse more recipes, click here.

Photo: William Meppem Styling Hannah Meppem

Photo: William Meppem Styling Hannah Meppem

INGREDIENTS

3.5 litres red-braised master stock (see recipe below)
1 x 450g free-range boneless pork belly, skin on, at room temperature
1 cup (220g) brown sugar
1 cup (250ml) water
2 tbsp fish sauce
juice of 1-2 lemons
1/2 tsp Sichuan peppercorns
4 fresh finger limes sliced in half lengthways (or use 2 x lemon or lime cheeks)


Red-braised Master Stock
4 spring onions, trimmed and halved
80g ginger, thickly sliced
6 garlic cloves, crushed
4 strips (about 6cm x 1cm) orange peel, white pith removed
8 whole star anise
4 cinnamon quills
375ml (1 cups) light soy sauce*
250ml (1 cup) lightly packed dark brown sugar
1 tsp sesame oil
3 litres cold water

* check gluten-free if required

METHOD

1. For the master stock, place all ingredients in a large saucepan that will later hold the pork belly comfortably, and bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.

2. Meanwhile, place pork belly in a separate saucepan, cover with plenty of cold water and bring to the boil. Simmer for 10 minutes, then drain. This will remove any impurities from the meat.

3. After 25 minutes, return the stock to the boil. Lower pork belly into the stock, ensuring it is fully submerged – you may need to weigh it down with a plate – and poach pork gently for three hours or until the meat is very tender. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary. Do not put a lid on the pan at any stage. (Depending on the size of your pan, you may need to top up the stock with hot water during cooking to keep the pork submerged.) To check if it's ready, pierce the pork with a small knife – you should meet no resistance.

4. Remove pork from the pot and set aside on a paper towel-covered plate to drain thoroughly. When pork is cool enough to handle, carefully cut into large bite-sized pieces. After cooking with the stock, you can strain it and freeze it to use again. It will develop a stronger flavour over time.

5. Place the cup of brown sugar and cup of water in a medium-sized pan and bring to the boil, then allow to caramelise, which will take about six minutes. Add the fish sauce and lemon juice.

6. Add pork pieces to hot caramel sauce and toss well. Place hot pork pieces in a serving dish, sprinkle with Sichuan pepper and salt flakes, and serve with freshly squeezed finger limes.

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GOOD FOOD RECIPE

HOME-STYLE FRIED EGGS WITH CHILLI SAUCE

We go through dozens and dozens of eggs each week at Billy Kwong, cooking our "staples", which include fried rice and a version of this dish. Although these fried eggs are extremely simple to make, the deliciousness of this recipe relies upon super-fresh eggs. This dish is all about colour and texture for me. What you want is crunchy egg whites, and crispy golden brown, yet, runny yolks. Serve this dish with some steamed rice, and call it a meal.

To view the recipe on goodfood.com.au or browse more recipes, click here.

Photo: William Meppem Styling Hannah Meppem

Photo: William Meppem Styling Hannah Meppem

METHOD:

Prepare the chilli sauce

1. Chop chilli and ginger in a food processor until finely chopped.

2. Heat oil in a wok until the surface seems to shimmer slightly. Reduce heat to low-medium, add chilli and ginger and cook, stirring regularly, for about three minutes to cook out the flavours. Add sugar and cook for one minute, stirring regularly so sauce doesn't catch on the wok base.

3. Stir through soy sauce, reduce heat to low and cook, still stirring, for 10 minutes – the sauce should darken, and the oil will separate at this stage. The chilli sauce can be used straight away or cooled and stored in an airtight container in the refrigerator for up to a week.

For eggs

1. Heat the oil in a hot wok until surface seems to shimmer slightly.

2. Crack eggs into a small bowl, then pour into hot oil. After one minute, reduce heat to medium, allowing the underside of the eggs to become firm and crisp – the yolks should still be runny at this point.

3. Carefully slide a spatula under the eggs, then pour off and discard the oil. Return eggs to wok and cook for a further minute to become crisp.

4. Gently remove eggs from wok and drain off any excess oil before easing onto a plate. Drizzle eggs with soy sauce, chilli sauce, garnish with pepper and spring onions, and serve immediately.

INGREDIENTS:

2 tbsp chilli sauce
1 cups vegetable oil
4 free-range eggs*
1 tbsp light soy sauce
pinch ground white pepper
1/2 cup spring onions, finely sliced

*Weekly farmers markets always have great free-range or organic eggs on offer. Sure, the eggs may cost a bit more by the dozen, but in my view, it is a worthwhile investment, from a sustainability and flavour perspective,

For the chilli sauce (makes 240g or 1 cup)
8 large red chillies, roughly chopped
75g ginger, roughly chopped
125ml vegetable oil
tsp white sugar
1 tbsp light soy sauce

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GOOD FOOD RECIPE

PRAWN WONTONS WITH SPRING ONION, GINGER & VINEGAR DRESSING

Good quality wonton wrappers and super fresh Australian prawns, when boiled, transform into silky, mouth-watering, delectable, clean-tasting wontons. A version of this recipe, steamed prawn wontons with organic brown rice vinegar dressing, has been a staple on my Billy Kwong menu for the past 16 years, and at our large Kwong family gatherings.

Photo: William Meppem

Photo: William Meppem

INGREDIENTS:

Dressing

2½ tbsp light soy sauce

1 tbsp finely diced ginger

1 tbsp finely diced garlic

2 tbsp finely sliced spring onions

2 tbsp finely diced celery

2 tbsp kecap manis

2 tbsp malt vinegar

¼ tsp chilli oil

½ tsp sesame oil

Wontons

9 uncooked medium-sized prawns (about 300g)

2 tbsp finely sliced spring onion

1½ tsp finely diced ginger

1 tsp shao hsing wine or dry sherry

1 tsp light soy sauce

¼ tsp white sugar

¼ tsp sesame oil

16 fresh wonton wrappers, about 7cm square

METHOD:

1. Combine soy sauce, ginger, garlic, spring onions, celery, kecap manis, vinegar and both oils in a bowl and set aside.

2. Peel and de-vein prawns, then dice prawn meat – you should have about 150 grams of diced prawn meat. Combine prawn meat with remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.

Fill and shape wontons:

3. Place a rounded teaspoon of the prawn filling in the centre of a wonton wrapper. Dip your finger in water and moisten the edges of the wrapper.

 

 

4. Fold the wrapper in half to enclose the filling, creating a rectangle. Press lightly around filling and along edges to seal.

 

 

5. Hold the wonton lengthways in between your hands and fold the sealed edge of the wonton back in on itself.

 

 

 

 

6. Lightly moisten one corner of the folded edge with water. Take the two ends in your fingers, bring them together with a twisting action, and press them lightly to join.

7. Repeat with remaining filling and wrappers.

 

 

8. Bring a large saucepan of water to the boil. Carefully drop wontons, in batches, into the water and cook for two minutes, or until they are just cooked. To test the wontons, you will need to remove one using a slotted spoon and cut into it with a sharp knife to see if the prawns are cooked through. Remove wontons with a slotted spoon and drain. Repeat process with remaining wontons.

9. Arrange wontons on a platter and serve immediately, drizzled with dressing.

TIPS:

■ Fresh wonton wrappers are available not only in all Asian grocery stores but also in the refrigerated sections of most supermarkets.

■ Sprinkle finished dish with Sichuan pepper and salt for an extra layer of flavour: combine one tablespoon Sichuan peppercorns with three tablespoons salt flakes. Dry roast over medium-heat, tossing occasionally. Once the peppercorns begin to pop and become aromatic, about 1-2 minutes, take off the heat. Allow to cool then coarsely grind using a mortar and pestle or spice grinder. Store in an airtight container for several weeks.

■ It is fine to omit the chilli oil.

■ Boil the wontons and serve them instead in a light broth (fish, chicken, vegetable broth best ) for a simple version of prawn wonton soup – I season my Chinese soups with light soy to taste and a touch of sesame oil. Bring the broth to the boil, season, then add some freshly trimmed and washed bok choy leaves and some finely sliced fresh Asian-style mushrooms, cooking for one minute. Place boiled wontons into a bowl, ladle over the hot broth.

■ You could deep-fry these wontons for crispy prawn wontons. Heat vegetable oil in a hot wok until the surface seems to shimmer slightly. Carefully add the wontons in batches and deep-fry for about two minutes or until just cooked and lightly browned. To test the wontons, remove one using a slotted spoon and cut into it to see if the prawns are cooked through. Remove wontons with a slotted spoon and drain on kitchen paper. I would serve these wontons with a sauce such as sweet chilli or sweet and sour.

To view the recipe on goodfood.com.au or browse more recipes, click here.

 

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#Cookforsyria at BK this March

Photography / Nik Toh

Photography / Nik Toh

'Throughout March restaurateurs, chefs, bakers and cafe owners from around the country are taking part in the Cook For Syria campaign by putting a 'Syrian inspired twist' on one of their favourite dishes and donating $3 from each sale of that dish. Syrian cuisine is one of the oldest in the world reflecting the country's rich cultural heritage with influences from across the Middle East and beyond. Those participating have a wealth of ingredients and ideas to draw upon. I personally have learnt so much about this stunning culinary culture through my colleagues and friends, Syrian sisters, Sharon and Carol Salloum of Sydney's local Almond Bar. Across March at Billy Kwong we will be offering a range of dishes with a Syrian-inspired twist such as 'Red-braised, Caramelised Flinders Island Wallaby Tail w Salt Bush Salt, Fresh Finger Limes & Aleppo Pepper'. The $3 donation from each sale of our Cook For Syria dishes will go to UNICEF Australia to help the millions of children affected by the crisis in Syria. The idea is to encourage people to eat out during March for a worthwhile cause, raise awareness and break down barriers. Cook For Syria campaign initiator, influential London instagrammer @clerkenwellboyec1 states "We hope that through this campaign we will not only be able to raise significant and much needed money for the UNICEF of Children of Syria Fund, but will also increase awareness of the plight of children in the war-torn country. Through cooking, sharing recipes and the reach of social media, we invite everyone to help make a difference and positive contribution towards this important initiative." Thank you to Clerkenwell Boy for bringing our global foodie community together so effectively and inspiringly.' - Kylie Kwong 

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GOOD FOOD

I’m so delighted in becoming a regular recipe contributor to the Good Food Team. Thank you so much to Good Food and The Sydney Morning Herald for allowing me this great opportunity to share my favourite dishes. I really hope you enjoy my recipes each month, kicking it off here with Hokkien Noodles with Chicken, Chilli and Coriander.

HOKKIEN NOODLES WITH CHICKEN, CHILLI & CORIANDER

METHOD:

1. Combine chicken and marinade ingredients in a bowl, cover, and leave in the refrigerator to marinate for 30 minutes.

2. Heat 2 tablespoons of the oil in a hot wok until the surface seems to shimmer slightly. Add marinated chicken and stir-fry for 1 minute. Remove from wok and set aside.

3. Add remaining oil to hot wok with onion and ginger and stir-fry for one minute or until onion is lightly browned. Toss in noodles, reserved chicken, wine or sherry, sugar, soy sauce, vinegar and sesame oil and stir-fry for 1½ minutes. Add spring onion and half the chilli and stir-fry for a further 30 seconds or until chicken is just cooked through and the noodles are hot.

4. Arrange noodles in bowls, top with coriander and remaining chilli. Serve immediately.

TIPS: Feel free to add any fresh herbs you like. A mixture of Vietnamese mint, sweet Thai basil and dill would also work really well.

One of the best kitchen tips Mum has every given me is to always use thigh rather than breast fillets when stir-frying. This specific cut of chicken retains moisture and tenderness throughout the stir-frying process.

INGREDIENTS:

400g chicken thigh fillets, cut into 2cm slices

¼ cup vegetable oil

1 small red onion, cut in half and then into thick wedges

12 ginger slices

1 x 450g packet fresh Hokkien noodles

2 tbsp shao hsing wine or dry sherry

1 tbsp white sugar

2 tbsp light soy sauce

1 tbsp malt vinegar

½ tsp sesame oil

¼ cup coriander springs

½ cup spring onion

2 large red chillies, finely sliced on the diagonal

Marinade:

1 tbsp white sugar

1 tbsp light soy sauce

1 tbsp Shao Hsing wine or dry sherry

½ tsp sesame oil

Photography & Styling / William and Hannah Meppem

Photography & Styling / William and Hannah Meppem

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A 'HEADY BREW'

Fascinating article from the January issue of Australian Gourmet Traveller as Paulette Whitney of Provenance Growers reflects on the process of creating our bespoke Billy Kwong Farmhouse ambigua with Ashley and Jane Huntington of Two Metre Tall Brewery; ‘A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful,’ a brew that is literally ‘alive’. To read the piece, click on the title of this post to the left, 'A Heady Brew'. 

'Heady Brew', Paulette Whitney, Australian Gourmet Traveller, January 2017

'Heady Brew', Paulette Whitney, Australian Gourmet Traveller, January 2017

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#COOKFORSYRIA 27 FEB

Photo / Nikki To

Photo / Nikki To

"SO THRILLED to be a part of the total inspiring and extremely important #CookForSyria project through the upcoming dinner on the 27th of February at Three Blue Ducks Rosebery. This dinner kicks off a month of fundraising for UNICEF Australia's #CookForSyria helping deliver emergency supplies, protection and support to millions of children affected by the conflict in Syria.

Local Syrian sisters, Carol and Sharon Salloum of Almond Bar will be showcasing their delicious, traditional Syrian-style dishes, whilst we other chefs offer our interpretation of Syrian cuisine combined with our own unique style. I can't wait to cook alongside my own local food community of chefs including Peter Gilmore (Bennelong and Quay), David Thompson (Long Chim), Ross Lusted (The Bridge Room), Paul Carmichael (Momofuku Seiōbo) Darren Robertson, Mark LaBrooy and Andy Allen (Three Blue Ducks), Mat Lindsay (Ester), Clayton Wells (Automata), Luke Powell (LP’s Quality Meats) and Mitch Orr (Acme & Bar Brose).”

For tickets call Three Blue Ducks on 02 9389 0010 | For more information on Unicef Australia’s Syria Crisis appeal visit UNICEF | Follow the global #CookForSyria effort on Instagram

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