Year 13 Food and Hospitality Student Max Loh Has Won Again!

28 Apr 2020

For 2 weeks in a row Max Loh has taken first place in the NSSCC – National Secondary Schools Culinary Challenge (at home competition). Click on the images below to view the videos.

Well done Max!

Miso braised salmon with Chinese cabbage and shiitake mushrooms.

Makes 4 portions

Ingredients:
2 large fillets of salmon/4 small fillets of salmon enough for each person.
1 kaffir like leaf
4 tablespoons of miso paste
Several leaves of Chinese cabbage
1 chilli (or up to preference)
4 dried or fresh shiitake mushrooms
500ml of concentrated fish stock/1 sachet of Japanese Dashi

Method:
Prepare by slicing vegetables and prepare the fish stock. Portion your salmon fillets and pick out any bones that might still be in.
Add the miso paste into a large wide pot or pan and pour in the fish stock, mix to dissolve till incorporated. Put in the kaffir leaf and chillis to Infuse. Take to a medium high heat till it simmers and add in the salmon fillets, reduce heat to gentle simmer to not break the salmon. Brais for 7-8 minutes, i want it just perfect and not overcooked. Baste the braising liquid on the top to keep it moist.

After 7-8 minutes, take the salmon out on a plate and rest. Turn heat up to medium high and add in the chopped vegetables and braise for 6 minutes or until tender. Take vegetables out and place on top of the salmon, then pour braising liquid on the sides and serve with either rice or noodles.

Princess Diana’s Vegetarian Stuffed Roasted Capsicum

Ingredients:
4 capsicums
2 courgettes
1 clove of garlic
1 onion
5 mushrooms
200g of cooked rice
200ml of stock
1 tinned canned of crushed tomatoes
1 cup Parmesan cheese
Few knobs of butter
Salt pepper
Olive oil
Micro greens to garnish

Method:
Mise en place,
Have pre cooked rice
Halved the capsicums and discard of seeds and stem, dice into large dice
Dice courgettes
Dice mushrooms
Dice onion
Mince garlic

Put one halved capsicum in the oven to roast for the sauce at 200c grill for 10 minutes or until slightly charred

Sweat off the capsicum, courgettes, onion, mushrooms and garlic in a deep pan with drizzle of olive oil, salt and pepper to lightly season.

Take out roasted capsicums and put in a sauce pan, add 3/4 of the stock and bring to a boil for capsicum to soften more. Then add in one half of a tin tomato, reserve the other half for the vegetable mix in the deep pan.

Add in other half of tinned tomatoes to the vegetable mix (capsicums,courgette,mushroom,onion mix) and let reduce slightly. Add in some stock if needed to moisten up.

Put the other 2 halved capsicums in the oven, season lightly with olive oil and salt and in there, skin side down for 8-10 minutes 200c grill.

Add in rice to the vegetable mix, then add the Parmesan cheese and mix till combined.

Now the sauce, once reduced slightly, use a immersion blender to blend everything together and season to taste. Reduce more, and sieve if needed.

Take capsicums out the oven and fill it in with the vegetables and rice. Season a bit more on top and out it back in the oven to cook a bit more 5 minutes at the same temp.

Take ladle of sauce to plate on plate with deep sides, take capsicums out and gently place on top of the sauce. Add micro greens to garnish. Finished.

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