Cooking Demonstration by Chef Andrew Wright

Andrew Wright, a chef from Britain and operated his own restaurant in Spain, is conducting cooking classes on mediterranean cuisine. It's not just for the chefs, but for everyone who is keen to learn new dishes, for people who loves to entertain, and for people who plainly loves to cook, share experiences and have something interesting other than the boring everyday routine.

Come, let yourself enjoy cooking sessions with Andrew. He is an amazing guy, will even show you how to get those unfamiliar stuffs locally in Penang, at good prices in order to make all those appetising european fare. It's great to have Astro channels on food such as Asian Food Channel and 706 but nothing beats having a real live cooking demo right in front of you where you can smell, see and taste.


Gastronomic trip around the Mediterranean to experience the flavours of Italy, France, Spain, Greece, Morocco and its neighbours. Each demonstration will last 3 hours and there will of course be tastings.

1. BASICS
This will include some or all of the followings:-
Roasted garlic, roasted shallots, roasted onions, roasted tomatoes, roasted vegetables, home made stock, olive paste, preserved lemons, mayonnaise, ali oli, cracked olives, mojo de cilantro, pesto and Andrew's signature Avocado sauce, Guacomole. (All of these will be used throughout the course, so it is a must see).

2. STARTERS
This will include some or all of the following:-
Pate de foie de volaille (chicken liver pate), Tomato Chorizo Salad, Salad Nicoise, Italian tuna, red cabbage and fagioli, hummus (chick pea), hummus (bean or lentil), stuffed wrapped dates, Tabouli of tuna, Mediterranean Tarts, artichoike a la greque and Andrew's signature dish, Prawns in garlic with chilli and sherry.

3. MEAT
This will include some or all of the following:-
Greek stifado (slow cooked pork and beef), baked lamb shank with haricot beans and mediterranean vegetables, fillet of pork with apples, prunes and calvados, alpine escalope of lamb with nuts and dried fruit and Andrew's signature dish Rabbit with wild mushrooms, dijon mustard and cream.

4. FISH
This will include some or all of the following:-
Bouillabaise (french fish stew). This version will be close to the classical versaille method but will differ dependant on availability of produce. Salmon in a fine crust, fillet of fish in a wild mushroom and champagne sauce, and Andrew's signature dish Pescado A La Sal (a whole fish baked in a thick salt crust with herbs).

5. PASTA
This will include some or all of the following but will be open for discussion to ensure any particular dish can be covered. Classical Bolognese Sauce, Lasagna, Cannelloni, Traditional Tomato Sauce and derivitives, Andrew's signature dish, Penne with smoked chicken, smoked garlic, wild mushroom and cream and a few other bits and pieces

6. SALADS
This will include some or all of the following:-
Hot prawn and paprika salad, fresh tuna with buckwheat, moroccan cous cous salad, excellent coleslaw, spicy roasted beetroot salad and Andrew's signature dish, Mountain Salad.

7. SOUPS
This will include some or all of the following:-
Gazpachio (traditional cold spanish soup), Minestrone, Roasted French Onion AU Gratin, Mama's Chicken Noodle Soup, Cold Cucumber and Mint Soup with flakes of Salmon and yogurt and Andrew's signature dish, not really a soup, more of a fondue, but Wow!!!

8. POULTRY
This will include some or all of the following:-
Coq Au Vin (Classical French Chicken in Red Wine Sauce), Chicken and Preserved Lemon Tajine (Morocco), Baked Chicken Mediterranean Style, Baked Breast of Chicken Parma and Andrew's signature dish Breast of Duck Au Poivre.

9. RICE, COUS COUS AND POLENTA DISHES
This will include some or all of the following:-
Paella many different styles, every region has its own particular style and a variey of ingredients, so most diners opt for Mixed Paella, Risottos, again many different ones are produced in the various regions of Italy, most popular Al Funghi (mushroom), seafood and vegetables, Cous Cous again so many but possibly favourite lamb or chicken and vegetable. Polentausually used as a side dish but Andrew's signature dish is Polenta infused with herbs and fruit and toppedwith portobello mushrooms, tomatoes, cheese and mountain ham.

10. DESSERTS
This will include some or all of the following:-
Pot Au Chocolate, Oranges in Caramel with Red Wine, Pistachio Cake, Tarte Tartin, Tiramisu, Compote of fruit (type will depend on the season) Lemon Tart, Baklava, Panna Cotta and Andrew's signature dish Flambed Strawberries with black pepper, vanilla, brandy and cointreau.


Any dish can be demonstrated with sufficient notice and we reserve the right to replace any dish from the above with another without notice. The dishes will be effected by seasonal variations but every effort will be made to ensure TOP QUALITY.

Andrew can be contacted at 016-4391511.

Class is scheduled on 29 October 2010, Gurney Beach Resorts, Persiaran Gurney

Chicken Pot Pie

Fillings with cubed chicken, potatoes, mixed vegetables, mushroom topped with puff pastry, egg washed and baked for 25 minutes.

Apple Strudel

600g Puff pastry (store bought) or

Puff pastry recipe
400g AP Flour
50g Butter
1/8tsp Salt
220g Cold water

300g Pastry margerine



Cut pastry into oblong 4" x 12". You will need 3 sheets, prick with a fork.
Bake at 200C for 20-25 minutes. Cool.
Slice lengthwise into half, you now have 6 pieces

Apple filling




6 Granny Smith apples
170g Sugar
1/8tsp Salt
120ml Water

Cook apples for 10 minutes, add butter. Thicken with cornflour. Cool.

Custard
40g Custard powder
40g Sugar
400ml Milk

Cook, low fire, stirring all the time until smooth and thick. Cool, covered with cling film.

Whipping cream
300ml Whipping cream
1 tbsp Caster sugar

Whip until thick
Fold custard into whipping cream and chill.


Assemble the apple strudel
1. Place a piece of puff pastry on the table. Spread a layer of apple filling, custard and
whipping cream.
2. Add another layer of puff pastry and repeat No. 1
3. Finally place 3rd layer of puff pastry on top. Slice and chill the rest in a container.

Spaghetti Sauce

4 tbsp olive oil, Bertolli extra light tasting suitable for saute
1 onion, chopped
1/2 chicken breast, cube
2-3 carrots, Australian (grate/pulp left after juicing)
2 tomatoes, cube
3 tbsp tomato puree (Heinz)
4 tbsp tomato ketchup
1/2tsp Himalayan sea salt

This is a simple way to make spaghetti sauce using pulp left over after juicing. Use only fresh Australian carrots from wet market. Just add a little water like 1/2 cup for consistency while simmering. You even save on spaghetti sauces like Dolmio and Prego which costs over RM12.00 a bottle.

You can also add other vegetable such as cauliflower, any vegetable that you want your kids to eat.

I sometimes make a seperate white sauce;
butter, flour, milk, chicken stock cube, cheddar cheese.

Just add portions 3:1 to the spaghetti noodle, and there you go, a yummy homemade spaghetti sauce.

Pizza

Large 13 inch pan pizza with minced beef, onion rings, button mushroom, pineapples and pizza sauce on homemade pizza dough with rex milano breadmix. The secret to a great pizza is a good mozzarella cheese and I use the block (not shredded) Perfect Italiano Mozzarella Cheese. Drizzle a little corn oil or olive oil on the rim of the dough and bake at 200C for a crunchy crust.

Recipe
Dough (makes one 13 inch and one 9 inch pizza base)
1 cup Water
1 tsp Salt
1 tbsp Sugar
3 cups Bread Flour (can substitute 50g Rex Milano Breadmix)
2 tsp Instant Yeast
2 tbsp Olive oil

Method
1) Put all the ingredients into bread machine/cake mixer and knead until dough is smooth and elastic.
2) Let the dough rest/proof for 45 minutes, covered with a damp cloth.
3) Divide the dough into 2 portions, roll into a thin piece to fit a 13 inch pizza pan. Drizzle oil around the rim of the dough and some on the dough.
4) Put 3 tablespoons of pizza sauce on dough. Spread evenly but leave 1 inch around the border.
5) Put your favourite toppings on the dough.
6) Shred half of Perfect Italiano Mozzarella Cheese block (250g) and sprinkle over pizza.
7) Bake at preheated oven 200C for 15 to 20 minutes until cheese is bubbly and slightly golden brown.

Fillings (suggestions only)
minced chicken, beef, pepperoni, sausage, tuna (brown beef/chicken on pan with salt and black pepper)
button mushroom
pineapple
onion rings
capsicum : green, yellow, red
tomato
bay leaves
1 block of Perfect Italiano Mozzarella Cheese, shredded

Try not to put too much topping, except for cheese. A nice drink to accompany pizza is a glass of cold milk.

Carrot Walnut Cake with Cream Cheese Frosting

A moist cake, spiced with cinnamon, finely grated Australian carrots and chopped toasted walnuts with 2 generous layers of lightly sweetened cream cheese frosting. This cake will remain soft for 5 days in an airtight container stored in the fridge.

Lemon Poppy Seed Muffins

Moist, lemon scented with a light sourish taste and loads of poppy seed at every bite