Buddha s Day & Multicultural Festival 2015 Vegi-licious, Vegetarian Cooking Demonstration
Chef Louie Green, TOFU SHOP INTERNATIONAL 78 Bridge Road, Richmond, VIC 3121 Misozuki Green Bean Miso Tofu Mirin Vegetables (green beans) Sesame seeds Seasoning Soy sauce Pre-prepared Misozuki by Tofu Shop International Green beans (cooked) Sesame seeds (toasted) Misozuki taster plater on cracker biscuit for sampling
Chef Maxim Lewis, Baby aubergine and cherry tomato tagine, w/ mint and harissa preserved lemons. (Serves 8) 4 tablespoons olive or argan oil 2 onions, finely chopped Six or so garlic cloves 2 large red chillies, deseeded and finely chopped 1 cinnamon stick 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon raw sugar 2 teaspoons sweet paprika 1 tablespoon coriander powder 500 grams cherry tomatoes, halved 16 baby aubergines, halved with stalks intact A bunch of fresh mint A bunch of fresh coriander Sea salt Cracked black pepper 1/2 a preserved lemon finely sliced
Turmeric, ginger and lime couscous W/ Egyptian Dukkha 500 grams couscous 1 teaspoon turmeric 1 knob of ginger, grated 4 lime leaves, kaffir or regular Salt 1 tablespoon olive oil 1 handful pistachios, salted 1 handful almonds 1/2 tsp fennel seeds 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp chilli flakes 1/2 tsp sweet paprika 1 tsp sesame white seeds 1 tsp black sesame seeds Sea salt Heat olive oil in the base of a tagine or heavy based saucepan. Stir in the Onion, cinnamon, cumin, coriander seeds and sugar and sauté for 2-3 minutes, until the onions begin to colour. Toss in the aubergines/eggplants, with the remaining spices and preserved lemon, rolling them in the onion and spice mixture. Add the tomatoes with a splash of water, and stir again. Place the lid on the tagine/saucepan and cook on a gentle heat for 35 minutes or until the aubergines are tender. Season the dish with salt and pepper and gently stir through half of the fresh herbs. Garnish with the remaining herbs and serve.
For the dukkha - Grind pistachios, almonds, paprika, cumin, fennel, coriander, and chilli in pestle and mortar until semi-fine. Add sesame seeds and stir through. Salt to taste. For the couscous - Pour dry couscous into a saucepan or large metal bowl. Bring a saucepan of water to the boil. Add turmeric, lime leaves, ginger and salt and simmer for 2 minutes. Pour the mixture through a sieve over the couscous, just covering it. Stir through once with a fork and then cover the dish, leaving it to sit for 10 minutes. Uncover, add olive oil, and then rake the couscous back with a fork until it s light and fluffy. Garnish with the dukkha and serve.
Chef Angela Nicolettou, Baby beets, goat s cheese and walnut salad with a honey dressing 2 bunches baby beets 150g soft goat s cheese ¼ cup walnuts 4 tbs extra virgin olive oil 1 tbs honey 1tbs sherry vinegar Remove the beets from the stalks and place in a saucepan with cold water. Bring to the boil and then simmer until cooked. Rinse and when cool enough to handle, remove the skins by just rubbing them with your hands. Cut the beets in half or quarters, depending on their size. In the meantime, wash the leaves and stalks and discard any that are yellow.
Cut the stalks into 5cm lengths and the leaves in half. Bring a saucepan of water to the boil and add the stalks. Cook for 2 minutes and then add the leaves. Cook for a further minute and then drain. To make dressing, whisk, the olive oil, honey and vinegar together. Season with salt. To assemble the salad, place the leaves and stalks in a serving dish and arrange the beets, goat s cheese pieces and walnuts on top. Drizzle with the dressing. Black eye beans & silver beet salad 1 cup dried black eye pea s 1 bunch silver beet, chopped Extra virgin olive oil & lemon juice to serve In plenty of cold water, boil the beans until almost cooked (about 20 to 30 minutes). Add the silver beet stalks and cook for 10 minutes. Add the leaves and cook for a further 3 minutes. To serve, drain and drizzle with extra virgin olive oil and lemon juice. Serve warm or at room temperature.
Celeriac avgolemono (egg and lemon sauce) 500g celeriac root 4 baby carrots, washed and cut into quarters 5 spring onions ½ cup extra virgin olive oil 1 small bunch dill, chopped (stalks kept separately) ½ lemon 3 eggs Juice of 1 lemon If the tops are still on the celeriac, remove, wash and roughly chop. Peel celeriac and cut into chunks (the size of potato wedges). Trim and wash spring onions and cut into bite size chunks. In a heavy based saucepan add the oil, spring onions, celeriac and tops, carrots, the dill stalks and half a whole lemon. Season with salt and pepper. Add 1 cup of water and simmer for about 15 minutes or until cooked. Add the remaining dill and stir through. To make sauce, whisk the eggs in a bowl and then slowly add the lemon juice while continuing to whisk.
Using a ladle, slowly add hot liquid from the stew to the egg mixture, while continuing to whisk. Keep ladling until the egg mixture has warmed up. Pour this back into the stew and swirl the saucepan to mix through. Serve.
Chef Sunny Tan Oden (Japanese Style Hot Pot) Daikon radish, peeled and cut rounds Medium potatoes, peeled and cut into halves Konnyaku (transparent yam starch cake), cut into triangles Atsuage (deep fried tofu), blanched and cut into large triangles Ganmodoki (tofu fritters), blanched Musubi-kombu (knotted kelp) Soy sauce Sake Sugar *more ingredients refer to demonstration *Refer to demonstration *Blank page may be used for note writing.
Chef Mimi, Yellow Split Pea Fritters served with Dipping Tamarind Sauce Yellow Split Pea Fritters 1 cup yellow split peas 1x 2 cm ginger, chopped coarsely 6 or 7 curry leaves, torn ½ tsp salt ½ tsp masala 2 fresh chilli, chopped coarsely Vegetable oil Wash yellow split peas about 2 times and soak in cold water for at least 5 hours or overnight. Drain the soaked yellow split peas and place into blender, add all ingredients except oil. Blend until fine but not a paste texture.
Transfer the mixture to a bowl. Heat oil in wok to medium heat. Make the yellow split pea mixture into small balls and drop the mixture gently into the hot oil. Deep-fry until golden brown or until the whole pea ball is hard. Take out of wok, and leave on absorbent paper. Serve with dipping tamarind sauce. Tamarind Sauce 1tbsp concentrated tamarind paste 1½ teaspoon palm sugar syrup 1½ tbsp soy sauce 1 fresh chilli, thinly sliced ¼ bunch of fresh coriander, chopped coarsely Mix tamarind paste, palm sugar and chilli thoroughly in a small bowl.garnish with coriander. Serve deep-fried yellow split pea with dipping tamarind sauce and mixed salad.
Chef Venh Cay Stir-fry Sweet Potato Noodle Sweet Potato Noodle Red capsicum Carrot Enoki Mushroom Green beans Seasoning: Vegetable oil Salt & pepper Sesame oil Vegetarian oyster sauce Soy sauce Garnish roasted sesame Soak noodle in cold water until soft. Julienne all vegetable Heat wok and Sautee vegetable first until cook, add in noodle and then seasoning. Toss well until sauce is well cover by sauce. Sprinkle roasted sesame seed on top