Article By: Thamar Houliston
Tue, 10 Jun 2008 08:03
My love for Asian food is unashamed. Not only did I spend a year in Taiwan sampling the local delicacies — some of which I actually loved — but on any given day you'll find me eyeing out the latest cook-in peanut sauce at Woolies, ordering Jungle curry at my local hangout or simply browsing Claremont's Mainland China convenience store. If I'm making dinner my guests know what's on the menu — Pad Thai noodles with chicken, ostrich in red curry, sushi...
Unfortunately my Asian cooking abilities are more infamous than renowned, especially since I have a slightly heavy hand ('Chilli? What chilli?').
So when I was invited to famed Irish and Michelin-star Chef Conrad Gallagher's 'Cooking live with Conrad' course at Geisha Wok and Noodle Bar I leaped at the opportunity, my chopsticks sharpened in anticipation.
Conrad's approach is a fresher, less fattening and more Euro-friendly one to Asian cooking — 'Asian Fusion' is the term. He believes in small portions and lots of different dishes to taste, such is the style of Geisha Wok and Noodle Bar.
Chilli-lime Wok-fried Salmon with Edamame
"First rule," says Conrad, "Asian food is never overcooked, it's always crisp and fresh, and it's actually very simple..."
A juicy steak of Norwegian salmon rests on the preparation board, waiting for Conrad to work his magic.
"Make an incision in the skin," says the master.
Conrad heats the wok on an open gas stove without oil! Once the wok is scorching hot, he takes it off drizzles some peanut oil onto it (be careful when trying this at home).
In an amiable Irish accent Conrad explains that it's all about the "craft of cooking" — it's how you cook the food that makes all the difference.
He drops the fresh fish into the wok and there's a notable sizzling noise, "this is how it's meant to sound".
"Add some sea salt; let the fish relax for a bit, and then seal in the favour by turning it on all sides."
We "ooohhh" and "aaahhh" between sips of champagne and Fleur Du Cap Sauvignon Blanc.
He adds a little coconut milk for texture, lime chilli and a little sugar for flavour .
Just like that, it's done.
Conrad spoons some soya bean puree into a small silver sauce holder and turns it upside-down onto the plate (so that's how they make gourmet cooking look so good) and places the salmon day gently on top. Then he drizzles some chilli oil on the plate and adds some soya beans — a masterpiece made in about five minutes!
With every dish that followed Conrad made us repeat the essentials of Asian cooking — "garlic, ginger, lemongrass, chilli, coriander..." these make every meal.
But I won't give any more secrets away, in case you would like to join Conrad for one of his courses. The next class will be taking place on 26 July 2008. The class which commences at midday costs R395 per person and includes lunch and a Conrad Gallagher apron.
Lucky for you I took notes so here are two of Geisha's famous recipes you can make at home:
Wok-fried Beef Fillet with Chestnut mushrooms, Glass noodles and Ginger-coconut sauce...
Ingredients:
Beef fillet, finely sliced x 480g
Ginger, grated x 20g
Garlic, finely chopped x 20g
Chilli, finely chopped x 20g
Chestnut mushrooms, half sliced, half quartered x 160g
Mange tout x 120g
Red pepper, julienne x 80g
Spring onion, finely sliced on bias x 60g
Purple basil, julienne x 20g x 4 sprigs
Pickled ginger x 20g
Bean sprouts x 40g
Glass noodles, soaked in water x 160g
Coconut milk x 250ml
Ginger, grated x 50g
Salt and pepper to taste
Peanut oil
Method:
Heat coconut milk, add 50g grated ginger. Allow to infuse for one hour, strain.
Heat wok to smoking (very!) hot over gas.
Add a small amount of peanut oil, sprinkle beef over hot surface of wok, season with salt and pepper.
Allow to sear on one side.
Toss beef and add chilli, ginger and garlic.
Add vegetables and stir fry until tender crisp drop noodles into boiling salted water for about 10 seconds and remove.
Add to wok with vegetables and beef.
Pour ginger coconut sauce over and allow to soak into noodles and reduce.
Season with salt and pepper again if necessary.
Serve in 4 bowls, sprinkle julienne of purple basil, top with small mound of bean sprouts, pickled ginger and sprig of purple basil.
Wok-fried chicken with mango sauce on Udon noodles
Serves four:
Ingredients:
Chicken breast fillets, finely sliced x 480g
Ginger, grated x 20g
Garlic, finely chopped x 20g
Chilli, finely chopped x 20g
Purple and chinese cabbage, sliced x 160g
Mange tout x 120g
Red onion, julienne x 80g
Edamame (fresh soy beans), picked out of pods x 80g
Spring onion, finely sliced on bias x 60g
Mango, julienne x 80g
Dried chilli flakes x 10g
Toasted peanuts, chopped x 30g
Lime wedge x 4
Fresh udon noodles x 400g
Mango in syrup — one 410g tin
Salt and pepper to taste
Peanut oil
Green part of spring onion
— Julienned (cut into strips lengthwise)
Method:
Puree tin of mango in syrup in blender. Season with salt and pepper to taste.
Heat wok to smoking (very!) hot over gas. Add a small amount of peanut oil, sprinkle chicken over hot surface of wok, season with salt and pepper.
Allow to sear on one side. Toss chicken and add chilli, ginger and garlic.
Add vegetables and stir fry until tender crisp drop noodles into boiling salted water for about one minute and remove. Add to wok with vegetables and chicken. Pour pureed mango over and allow to soak into noodles and reduce.
Season with salt and pepper, if necessary.
Serve in four bowls. Garnish with dried chilli flakes, toasted peanuts, lime wedge, mango julienne and spring onion julienne.
To reserve your seat contact Candice on +27 82 905 0566 or e-mail candice@conradgallagher.com
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