COOKING with FRANK v1

COOKING WITH

by Chef Mark Powys

Who is Chef Mark Powys?

With a background in French & Italian, Mark's been working in training venues since 2007. Iconic venues like Crown, William Angliss and Chisholm were privelidged to have him on staff, teaching apprentices and international students. Former head chef at restaurants such as Indigo, Augelloes, Not bread alone & Bellinis Restaurant to name a few as well as New York Latin, Carindale hotel, Garfish, Café san marco.

Favorite thing to cook: Any slow cooked foods using sous vide, braising and stewing methods.

Dislikes: People who chew with there mouth open!

Favourite food to eat: Anything Asian!

Favourite chef: Marco Pierre White. His firstbook cookbook/bio in the 90’s was an inspiring book to learn from and read as a young chef.

Salt and pepper calamari, garden

salad and aioli

Ingredients:

200 gram calamari rings

30 gram potato starch

1 ½ teaspoon sea salt

1 teaspoon cracked black pepper

½ teaspoon Chinese five spice

Procedure:

Fill deep fryer with

Pre-heat deep-fryer to 180°c

Combine potato starch, salt, pepper and Chinese five spice

Add calamari rings to salt and pepper seasoning and mix thoroughly so all of the calamari is coated

Shake off the excess flour and add the squid to the hot

Deep-fry for two or three minutes or until light golden and the coating feels firm when tapped. Using a slotted spoon, remove the squid and transfer onto paper towel to drain.

Garden salad:

25 gram mixed Lettuce- washed

25 gram cucumber- sliced

25 gram tomato – small wedges

25 gram capsicum- julienne

Pinch sea salt

Pinch pepper

20 ml French dressing

Procedure:

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Combine the vegetable and lettuce into a mixing bowl. Dress and season the salad ju as you are ready to serve

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Salt and pepper calamari, garden

salad and aioli

French dressing:

20 ml champagne vinegar

40 ml

1 teaspoon Dijon Mustard

Pinch sea salt

Pinch pepper

Procedure:

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Place the mustard, salt and pepper in a bowl, add the vinegar and mix well finally add the and mix well together. Taste and adjust the seasoning if required.

Garlic aioli

1 bulb garlic

2 egg yolks

150 ml

10 gram dijon mustard

15 ml white vinegar

Pinch sea salt

Pinch white pepper

Procedure:

Pre heat oven to 180°c

Cut the top off the bulb of garlic to expose the raw garlic inside. Drizzle a small amount of over the top with a little sea salt and pepper. Lightly wrap in alfoil and roas in the oven for about ½ hour or until th garlic goes golden brown and soft. Once roasted squeeze out the garlic from the bulb.

Whisk the egg yolk, vinegar, mustard and a ¼ of the roasted garlic together Slowly add the , drop by drop to begin with and then increase a trickle as the sauce begins to emulsi

Finish with the warm water if aioli is to thick and adjust the seasoning with a little salt and a touch of ground white pepper.

Chicken Parmigiana

Ingredients: Procedure:Procedure:

1 chicken breast-skinless

25 gram ham - sliced/julienne

30 gram mozzarella

5 gram parsley-chopped

50 ml tomato napoli

150 ml

Preheat your oven to 200°c

Combine the panko crumbs, parmesan, parsley and lemon zest in a bowl and reserve for the crumbing set, along with the egg wash and seasoned flour. Butterfly the chicken breast and flatten slightly with a meat mallet.

Crumbing set

Egg wash (1 egg+100ml milk)

150 gram flour

150 gram bread crumb - panko

1 lemon zested

5 gram parsley-chopped

Pinch salt and pepper

Start by dredging the breast through the flour and shake off the excess, then pass through the egg wash and shake off the excess, then pass through the breadcrumbs, make sure that the breast is evenly coated. Repeat the egg wash and breadcrumb steps one more time.

Warm your tomato Napoli.

Gently heat a large frying pan and the over a med to high heat, carefully place the crumbed chicken breast into the hot

Gently shallow fry your chicken breast until golden on both sides, about 1-2 minutes per side. When ready, carefully remove from the and allow to drain briefly on paper towel to remove any excess

9. Place your crumbed breast onto a lined baking/pizza tray and top with Napoli, ham & then the mozzarella and bake in the oven until the cheese has evenly melted and we have an internal temperature of 70°c for the chicken. Garnish with chopped parsley.

Beer battered fish with Tartare sauce

Ingredients:

375 ml beer

250 gram self-raising flour

5 gram sea salt

100 gram rockling fillet

100 gram plain flour

Lemon wedges

Procedure:

Pre-heat deep-fryer to 180°c

Combine all dry ingredients in a mixing bowl and whisk in the beer.

Cover and refrigerate until needed.

Set up your beer batter and flour station next to the deep fryer.

Dry the fish fillets on a paper towel and dust with the plain flour.

Then pass the fish through the batter and carefully place into the deep fryer until golden brown.

Once cooked place on paper towel to absorb any excess

Serve on a warm plate with tartare sauce and lemon wedges

Tartare sauce:

2 egg yolks

150 ml

10 gram dijon mustard

15 ml white vinegar

5 gram cappers – chopped

5 gram gherkins – chopped

5 gram parsley – chopped

5 gram dill - chopped

Pinch sea salt

Pinch white pepper

Procedure:

Whisk the egg yolk, vinegar, mustard. Slowly add the , drop by drop to begin with and then increase to a trickle as the sauce begins to emulsify. Add the cappers, gherkin, parsley and dill. Finish with the warm water if tartare is too thick and adjust the seasoning with a little salt and a touch of ground white pepper.

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Chicken Nuggets

Ingredients:

400g chicken breast fillets

4 tbsp plain flour

1 egg, lightly beaten

115g panko breadcrumbs or other dried breadcrumbs

Procedure:

Cut the chicken into bite-sized pieces. Put the pieces on a layer of cling film, cover with another layer of cling film, then use a rolling pin to bash the pieces until around 2-3mm thick and uniform.

Tip the flour onto a plate and mix with a pinch of salt. Put the beaten egg in a bowl and tip the breadcrumbs into another bowl. Dip each chicken piece in the flour, then into the egg (sha off the excess), and finally toss in the breadcrumbs and transfer to the lightly oiled baking tray. We find that bread crumbing using one hand is less messy. Grab your pan, use enough to cover the b of your pan to shallow fry, heat the in the over a high heat and shallow fry the nuggets in two or thr batches for 3-4 mins on each side until golden. carefully r with a slotted spoon. Serve with tomato sauce if you like.

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Deep Fried Oreos

Ingredients:

1 ½ cups self raising flour

1 tablespoon white sugar

¼ teaspoon salt, or more to taste

1 ¼ cups milk

3 tablespoons

1 egg

2 tablespoon icing sugar

Procedure:

1. Heat in deep fryer to 180°C.

2. In a medium bowl, whisk oil egg, and milk together. Stir in dry ingredients and mix until there are no more clumps.

3. Dip Oreos in batter with a fork and then place in hot oil. Fry until golden brown (should take about 2 minutes).

4. Place Oreos on a paper towel-lined plate, sprinkle with icing sugar and ENJOY!

Prassinopita (celebrations of greens pie)

Ingredients:

400g strong white bread flour, plus extra to dust

2 tsp fine sea salt

1 tbsp caster sugar

½ x 7g sachet fast-action dried yeast

4 tbsp , plus extra to grease

1 medium courgette (around 200g)

1 leek

4 spring onions

200g baby leaf spinach

¼ tsp fennel seeds

Bunch dill

Bunch flatleaf parsley

1 tsp freshly ground white pepper

1 lemon

2 tbsp sesame seeds

3 tbsp honey (or agave syrup, if you need the recipe to be vegan)

Procedure:

1.Put the flour in a large mixing bowl (or the bowl of a stand m of sea salt. In a jug, mix the sugar and yeast with 225ml warm water. Leave for a few minutes. Use your fingers to rub into the flour (or use a dough hook), then make a well in the middle. Mix in the yeast water, adding a few more tablespoons of water if the dough needs it to come together – you don’t want it to be dry. Turn out the dough onto a lightly floured surface, then knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook Transfer the kneaded dough to a clean, lightly oiled bowl and leave to prove for 1 hour.

2.While the dough is proving, prepare the filling. Trim and slice the courgette lengthways, then finely slice each half. Trim and slice the leek the same, then put in a colander and rinse thoroughly to remove any grit. Finely slice the spring onions. Put them all in a large colander with the baby leaf spinach and scrunch in the remaining 1 tsp salt, really turning the vegetables. Leave the colander in the sink for 30 minutes, scrunching it all together again halfway through.

PROCEDURE CONTINUED ON NEXT CARD.

Prassinopita (celebrations of greens pie)

Ingredients:

400g strong white bread flour, plus extra to dust

2 tsp fine sea salt

1 tbsp caster sugar

½ x 7g sachet fast-action dried yeast

4 tbsp , plus extra to grease

1 medium courgette (around 200g)

1 leek

4 spring onions

200g baby leaf spinach

¼ tsp fennel seeds

Bunch dill

Bunch flatleaf parsley

1 tsp freshly ground white pepper

1 lemon

2 tbsp sesame seeds

3 tbsp honey (or agave syrup, if you need the recipe to be vegan)

Procedure:

3.Heat your oven to 200°C fan. Grind the fennel seeds using a pes parsley. Scrunch the filling in the colander one last time and really squeeze out the excess liquid it should look as if the greens have been wilted down. Transfer to a large mixing bowl. Add the chopped dill and parsley, the white pepper and the juice from the lemon, the mix into the greens by hand.

4.Turn the dough out onto a lightly floured worktop and pat into a ball. Roll or push it out into a circle about 35cm diameter, then heap the salted greens in the middle of the dough. Bring up the sides over the filling and join them together in the middle so you have a big pie.

5.Drizzle a little bit of 4cm ovenproof frying pan. Carefully flip the pie into it (so it’s seam-side down), patting and easing it in. Drizzle the top of the pie with a little more pat on the sesame seeds and ground fennel seeds. Put the pan over a medium heat and cook for 2-3 minutes until the pie starts to sizzle, then transfer the pan to the oven. Bake for 25-30 minutes until golden all over. Remove the pie from the oven and drizzle with the honey/agave. Leave for 5 minutes before serving warm – or serve at room temperature.

Homemade potato chips and chicken salt seasoning

Ingredients:

4 x Potatoes

2 tablespoons fine sea salt

1 tablespoon chicken stock powder

½ tablespoon garlic powder

½ tablespoon onion powder

¼ tablespoon paprika

Procedure:

1. Heat in deep fryer to 160°C.

2. Cut chips to desired shape. Wash in water to get rid of extra starch. Empt and pat dry with paper towel.

3. As is only 160°C this method of cooking is called blan cook the potatoes at lower temp so to slowly cook the potato but not give it colour. This will help get a softer centre of your chip.

4. Once cooked for approximately 3 minutes remove from and place potat paper towel and cool.

5. While cooling mix all dry ingredients together and put aside

6. Once potato has fully cooled turn deep fry up to 180°C

7. Place the potato chips into the deep fryer with . Cook for a further 3 min or until they are golden brown. Empty the chips into a bowl and sprinkle seasoning over the top of the chip.

8. Serve Immediately.

Korean fried chicken

Ingredients:

1 ¾ cups buttermilk, plus extra 1/2 cup

2 ½ tablesoopn sesame oil

3 garlic cloves, crushed

15 grams ginger, finely grated

250 grams chicken thigh, cut into 6 cm pieces

2 cups plain flour

½ cup cornflour

4 eggs for deep fryer

1/3 cup Korean BBQ sauce

Toasted sesame seeds

Korean Seasoning: Procedure:

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons maldon sea salt

2 teaspoons ground chilli powder

3 teaspoon gro

2 teaspoons wh

1. until all chicken is coated. For best result marinate over night or for at least 2 hours.

Mix buttermilk, garlic, ginger and sesame oil in bowl. Toss chicken through the mix

2. Combine all of the Korean Seasonings, flours in a large bowl.

3 Whisk eggs and the extra ½ cup of butter milk in a separate bowl and season. Heat in deep fryer to 160°C.

.Preheat oven to 160°C. Using 1 piece of chicken at a time remove from buttermilk inade then toss into flour mix. Now dip into egg mixture then back through the ur. Make sure chicken is fully coated. Fry chicken in in small batches ning from time to time.

.As the chicken cooks place on paper towel and put into the oven to keep hot.

.To serve, sprinkle toasted sesame seeds over the chicken and have a dipping bowl of the Korean BBQ sauce.

Coconut prawns with Mango Salsa

Ingredients:

350 grams of medium peeled green prawns (tail on)

½ cup flour

½ cup panko breadcrumbs

2 eggs

150ml coconut milk

¼ cup desiccated coconut

1 fresh mango (deseeded, small dice)

20 grams red capsium (small dice)

2 sprigs mint (thinly sliced)

¼ red oinion (small dice)

1 lime (freshly squeezed)

1 ½ tablespoon

Procedure:

1. Mix mango, red onion, red capsicum and mint in bowl.

2. Whisk lime juice and then season and add to mango mix

3. Prepare crumbing set

4. 3 separate bowls. 1 st bowl flour, 2 nd bowl eggs and coconut milk (whisk) and 3 rd bowl panko breadcrumbs, desiccated coconut and seasoning.

5. Pat dry prawns in paper towel. Now add one at a time the prawns to each bowl and coat generously.

6. Heat in deep fryer to 180°C.

7. In small batches deep fry the prawns for about 2 minutes. Once cooked place onto paper towel.

8. Sprinkle sea salt over prawns and then serve hot with the mango salsa.

Fish Tacos

Ingredients:

1 tsp ground cumin

1 tsp ground coriander

2 tsp smoked paprika

1 limes

500g white fish fillets, such as cod, haddock, pollack or tilapia, skin and bones

removed

¼ red cabbage

2 large tomatoes

2 large avocados

8 small corn or wheat tortilla wraps

small bunch coriander, chopped

1 green chilli, finely sliced, optional

100g soured cream

chilli

1/4 cu

Procedure:

Combine the cumin, coriander, paprika and a generous pinch of salt in a large bowl, add the juice from 1 lime and mix well. Toss the fish fillets in the spiced lime paste and set aside while you prepare the salad. Finely slice the cabbage – you can do this by hand or in a food processor if you want it to be really fine – squeeze over the juice from half a lime and season with a little salt, scrunch the salt and lime into the cabbage and set aside. Chop the tomatoes into small pieces. Stone the avocado, scoop out the soft inside and slice, or if it’s a very ripe avocado you may want to mash it in a bowl with a little lime and salt. Keep all the salad ingredients separate on a board.

Put the flour on a plate, coat fish on both sides with flour, pressing down firmly so it dheres, but shake well to remove.

Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add and swirl to coat the pan - it will heat within seconds. dd fish - it should sizzle straight away. Shake the pan lightly to move the fish. Shallow ry until golden and crisp, pressing down gently, then flip. shallow fry the other side for minutes until crisp then remove.

f you have a gas hob, warm the tortillas directly over the flames with a pair of tongs for charred finish. Alternatively, wrap in foil and warm in the oven on the shelf beneath he fish.

o serve, spread a little soured cream over each warm tortilla, top with a handful of abbage, some tomatoes, and a few slices of avocado. Flake the fish and add a few big hunks to each tortilla then top with coriander, chilli and chilli sauce.

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