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The Afternoon Show
The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Beat the Chef - Salmon

Wednesday, 30 September 2009

Beat the Chef!

There is only one rule, we will give both Viewer and chef an ingredient that they need to include in their recipe, for example , If we give them chocolate, they can cook or bake any chocolate dish they like.

The ingredient for today is salmon

Today we have selected Paul Keyes from Dublin to go up against our chef. Paul thinks his Salmon in a cheese and white wine sauce will beat Oscar's Roast Organic Salmon Bento Box.


This theme will run every Wednesday until the end of November

Note: Last week Richie Wilson was the chef to beat and he went up against Theresa O Connell from Cork. Richie won and actually no chef has been beaten yet!
Who are the guests?

Oscar Lai, head chef at the RDS


Oscar has been living in Dublin for eight years now and originally from Brooklyn New York. He started my cooking career when I was at the age of 14 in a Landmark Italian restaurant. He worked as a chef in many establishments back home from fine dining, Italian, Mediterranean, hotels, and Gastro pubs. Before he left New York he was a Restaurant consultant for a large and famous Irish Gastro Pub.

He arrived in Dublin in 2002 and started to work as Head Chef for Johnny Cooke's Catering Division. He left after 2 years and took over as head chef for the Ba Mizu Group. He was involved with setting up Powers Court, Ba Mizu Howth, and Mimo in House of Frazier. After his stint with The Ba Mizu Group, he was asked to set up and open Brasserie Sixty 6.


After the second year as being the head chef there the company opened a new restaurant which was his responsibility called Corner House Grill. During his time there he was asked to contribute on The Afternoon Show. This would now be his 4th season with the show.

After leaving Brasserie Sixty 6 in April 2008, He had taken the head chef position for With Taste T/A Hospitality Options at the RDS. This would probably be one of his biggest operations that he's involved in. Over 42 acres and 9 kitchens keep him constantly busy with corporate, business and public events.

Paul Keyes
Paul works as a firefighter/ paramedic with Dublin fire brigade, before that he was in the army for 2 ½ years and then the Airport police force for 8 years. He has been told by many friends and family that he's a pretty good cook.
Paul says he started to cook through necessity and has since gained a great love of food. One of his favourite dishes to cook is BEEF Wellington with a scallop and black pudding starter.
He loves distance running and was training for the Dublin Marathon until he recently got a back injury. His favourite tv chef is Gordon Ramsey and Paul has traveled to New York and London to eat at Gordan's restaurants!


Oscar's Dish:
Bento boxes are a part of Japanese cuisine. They are a packed meal or a take away container. It consists of mainly fish or meat, rice, salad, and vegetables. They have different size compartments where the food can fit. The containers can be found in disposable form or in more traditional wood. They are all fitted with a top and taken off in front of you when ready to be served. These boxes are also found in many other Asian countries. Now a days chefs are getting very creative with these bento boxes not only putting Japanese food into them, but food of all kinds.

Roast Organic Salmon Bento Box
Edamame, Smoked Salmon Ginger Sticks, Oscar's Teriyaki Sauce

Serves One

Ingredients:
. 8-10 oz Fillet of Salmon with the skin on

You can ask your fishmonger to cut a centrepiece off a side of salmon and to take out the pin bones.

Oscar's Teriyaki Marinade

Ingredients:
. 80ml. Superior light soy sauce
. 30ml. Simple syrup (15ml caster sugar, 15ml water)
. 1 tbls. Honey
. 2 tbls. Oyster sauce
. ½ tsp. Five spice powder
. 2 tbls. Rice wine vinegar
. 1 Red chilli sliced
. 1 tsp. Ginger root diced fine
. 1 clove Garlic crushed
. 1 lemongrass stalk crushed

Method:
1. In a medium dish, combine all the ingredients and whisk together.
2. Place the fillet of salmon flesh side down.
3. Marinade for 6 hours or overnight.
4. Take salmon out of the marinade, pat dry and set aside.
5. In a small saucepot over medium heat, place marinade.
6. Bring to a boil and simmer for 15 minutes.
7. This should be reduced by half and produce a nice shiny glaze for the cooked salmon.
8. Preheat the oven to 200 degrees Celsius.
9. Place salmon on a cooking rack or baking tray and place in the oven for 12-15. minutes. Let rest and glaze before serving before serving.

Smoked Salmon Sticks

Ingredients:
. 2 spring roll wrappers
. 2 Slices smoked salmon julienne
. 1 tsp. Ginger Finely chopped
. Black pepper
. Oil for frying

Method:
1.
Place spring roll wrapper on a clean work surface.
2. From the bottom of the wrapper, place the julienne smoked salmon all the way across lengthwise and follow with the ginger.
3. With your finger, rub some water around all four sides of the wrapper.
4. Start rolling the wrapper all the way up until it is sealed resembling a chopstick.
5. Repeat with the other wrapper.
6. In a shallow pan or chip pan preheat the oil to 180 degrees Celsius.
7. Place the chopsticks of smoked salmon in and fry until golden brown and crisp.
8. Drain and cut off all ends.
9. Cut into 3-inch sticks and serve.

Edamame (green soybeans in the pod)

Ingredients:
. 6 oz edamame
. 4 cups water
. 2 tsp. Sea salt
. Soy sauce for dipping

Method:
1. In a small saucepot bring the water to a boil.
2. Season with salt.
3. Place edamame and cook for 7-8 minutes until done.
4. Drain and serve straight away.
5. Sprinkle some sea salt on top and soy sauce on the side

Place all of the ingredients when ready to serve into the different compartments of the bento box.

All of the above can be served with steamed Jasmine rice and some nice green salad leaves.

Salmon in a cheese and white wine sauce, with cheese and onion potato's and side salad.

Free range or organic are best

Serves one

Ingredients:
. 1 large potato. Peeled and thinly sliced.
. 1 large onion. Peeled, halved and thinly sliced.
. 50grms portobello mushrooms. Chopped.
. 50grms chestnut mushrooms. Chopped.
. Sprig of parsley.
. 1 salmon fillet. Skin off and sliced.
. 100grms pine nuts.
. 50grms plain flour.
. 50grms butter.
. olive oil.
. 50-75mls fresh cream.
. 50mls white wine, (oaky chardonnay).
. 25grms goats cheese.
. 25grms brie.
. 25grms blue stilton.
. Rocket salad leaves.


Method

1. Place a knob of butter in a hot heavy based pan.
2. Add the onions and sweat down until golden, remove to a bowl.
3. Add the mushrooms and parsley to the pan and saute, drain through a sieve and put aside.
4. Using a clean hot pan.
5.Add a splash of olive oil and place the potato.
6. Cook until golden on both sides. Remove and line a small oven dish, covering the bottom with one layer of potato.
7. Keep the remaining potato for your cheese and onion potato dish.

Make your sauce.
1. Using a hot heavy based saucepan, add the butter.
2. When melted reduce heat and add the flour to make a rue.
3. Stirring all the time add the wine, the mix should return to a smooth paste, add more wine as you need it.
4. Gradually add the cream, stirring all the time and increase the heat.
5. Add the onion and mushrooms, keeping back some onion for you cheese and onion potato dish.
6. Stirring all the time add the brie and goats cheese.
7. Add the salmon and stir for about a minuet, then remove from the heat.
8. Pour the sauce over the potatoes and top with the pine nuts.
9. Place in a pre-heated oven until the pine nuts have browned.

Cheese and onion potatoes.

Method
1. Using a tall circular oven proof mould, grease with butter.
2. Layer the remaining potato and onion starting and finishing with potato.
3. Top with the blue stilton cheese and place in the oven along side the salmon dish untill the cheese has started to melt.
4. Remove the two dishes from the oven.
5. Remove the cheese and onion potato from the mould and place on a warm plate. Using a large spoon or spatula, put the salmon dish on the plate.
6. Arrange some rocket leaves and drizzle with some olive oil and top with some pine nuts.
7. Serve with a glass of chardonnay.

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