Fresh seasonal produce straight from the paddock to the plate is what Chef Matt Moran is all about. With 8 restaurants already under his belt, a 9th on the way, an assortment of cookbooks and his very own show on the Lifestyle Channel, you could say Matt knows a thing or two about food. Matt recently visited Kitchen Warehouse Osborne Park to hold a Masterclass with Global Ni Knives and Scanpan IQ Cookware for 40 very enthusiastic customers eager to learn from a man with over 30 years experience in the food industry.
The purpose of Matt’s visit was not only to pass on his knowledge and love for local fresh produce, but being a brand ambassador for Global Knives and Scanpan cookware. He was also there to show people how to get the most out of these products. Matt kicked off the demo by jumping straight into the first recipe, a beautiful, elegant yet simple poached chicken and cabbage salad. That’s right a simple chicken salad, but it was taken to a whole new level with the red cabbage being pickled in a Chardonnay vinegar, the chicken poached in an aromatic broth with hints of cinnamon and star anise and all bought together with a champagne vinegar dressing. The new Global Ni knives made short work of that cabbage. This is a guaranteed crowd pleaser at any get together.
Matt then moved on to his second dish, Pan Roasted Snapper in a Bonito Master Stock served with Asian Greens. Let me tell you, I had the privilege of trying this dish and it was the equivalent to a flavour explosion in my mouth. Again, there was nothing in this recipe that is unachievable or too “chefy” to do at home. This is a dish everyone should know how to make. While the snapper was cooking, Matt used the time to whip up a really simple Crab Linguine. The common factor in all three recipes was the simple fresh local produce. If you are using produce at its best, it really doesn’t take much to create a tasty dish. Of course having the right tools for the job also helps. Head into your nearest store to check out the Global Ni knives and check out the massive Scanpan range right here.
Special thanks to Kristy Leigh for attending the event and taking some excellent snaps.
Pan Roasted Snapper in a Bonito Master Stock served with Asian Greens
By Matt Moran for Global and Scanpan
- 1 x 1.2kg whole baby snapper, (scaled and gutted)
- 1 x bunch baby bok choy
- 100g soy beans (edamame)
- ½ bunch green shallots, finely sliced
- 1 lemon
- 50ml olive oil
- 50ml sesame oil
- Bonito master Stock
- 500ml water
- 65ml rice wine vinegar
- 40g palm sugar
- 1 x small knob ginger, roughly chopped
- 1 x star anise
- ½ cinnamon quill
- 65ml soy sauce
- 15ml sherry vinegar
- ½ orange, zest only
- 25g bonito flakes
- Pre-heat oven to 180°C
- To make the Bonito Master Stock, place all ingredients into a saucepan and bring to a boil. Reduce to a simmer and cook for 10 minutes, take off the heat and set aside for 15 minutes to infuse before straining.
- To prepare the snapper, using scissors, trim off all fins and trim back the tail. With a sharp knife make 3 scores on each side of the fish and season both sides with salt and pepper. Heat oil in a large oven-proof fry pan over high heat. Place the snapper in and cook for 1-2 minutes, or until golden brown. Turn to the other side and cook for a further minute. Place in the oven and cook for 12-15 minutes or until cooked through. Take out the snaper and finish with a squeeze of lemon.
- Place the soy beans in a saucepan of boiling salted water and cook for 2 minutes. Add the bok choy for the last 30 seconds of cooking. Strain off and toss through the olive oil.
- Place the bok choy on a serving plate with the snapper on top. Scatter the shallots and soy beans over the top of the snapper. Heat the Bonito Master Stock and pour over the fish.
- Heat the sesame oil in a pan on high heat until it starts to smoke. Then carefully spoon over the top of the fish just before serving