Aaron Craze: Rude Boy Cooks Malaysia Tour

The Asian Food Channel Kicks Off the Third Edition of Culinary Masterpieces In Malaysia With the
‘Aaron Craze: Rude Boy Cooks’ Tour

Famed Protégé of Jamie Oliver and AFC Celebrity, Aaron Craze will showcase his culinary talents and an array of delicious street eats forthe first time in Malaysia, as part of the Aaron Craze: Rude Boy Cooks Tour.

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The Asian Food Channel (AFC), part of the Scripps Networks family of lifestyle networks, is proud to announce the return of Culinary Masterpieces in
Malaysia, with its third edition featuring British culinary talent and AFC celebrity, Aaron Craze, in the ‘Aaron Craze: Rude Boy Cooks’ tour. From Tuesday, 4 June to Thursday, 6 June 2013, food purists who love fresh and bold flavours will be treated with the chance to get up close and personal with Aaron, through a series of intimate and engaging dining experiences, hosted by the man himself at the BERJAYA University College of Hospitality (BERJAYA UCH), Official Venue Sponsor of the events in Malaysia.

Hot on the heels of his mentor chef, Jamie Oliver, the witty and charming ‘bad boy’ also stars in his own hit programme ‘Rude Boy Food’ which airs exclusively on the Asian Food Channel (Astro, Channel 703) every Thursday at 11.00pm. Aaron plans to dazzle dinner attendees with an array of robust dishes specially created for this tour, while entertaining with stories of his hard-knock life and rise to stardom. While the dinner on Wednesday, 5 June 2013 is a closed-door event, the public may register for the dinner on Thursday, 6 June 2013.

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AFC debuted Culinary Masterpieces in 2012 by featuring celebrity chefs, Anna Olson and Martin Yan in the first two editions. The third edition promises to bring a quirky and funky twist to the series with Aaron’s signature wit and humour. Born into a family of West London criminals, Aaron seemed destined to walk down the path of personal destruction, dropping out of school at the young age of 15, only to take on a succession of low-paid jobs, including working in a factory and as a gardener in Mortlake cemetery. Aaron received his first big break when his wife, Nicci, signed him up to participate in reality programme “Jamie’s Chef”, filmed at a east London restaurant opened by world renowned Celebrity Chef, Jamie Oliver. The restaurant was set up under his foundation named “Fifteen”, and used as grounds for his social experiment. Jamie Oliver and his brigade of mentor chefs help to train disadvantaged kids and young adults to develop their culinary skills. Aaron graduated from “Fifteen” with flying colours, and as a reward, was named as Oliver’s natural successor. He was awarded £120,000 to establish a business and the license to a pub worth £500,000.

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Derek Chang, Managing Director of Scripps Networks says, “We are thrilled to be the first channel to bring such a successful culinary talent like Aaron Craze to Malaysia, as part of Culinary Masterpieces. We are sure that Aaron’s inspirational story will resonate strongly
with local foodies, proving once again that anything is achievable if you put your mind to it! Aaron is a talented cook who not only goes one step further to provide quality dishes to his guests, he also provide an overall unforgettable culinary experience mixed with his signature wit and charm.”

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“The Culinary Masterpieces events are a true testament to AFC’s commitment to bring unforgettable on-ground culinary experiences to all of our viewers and epicureans. I look forward to the upcoming ‘Aaron Craze: Rude Boy Cooks’ tour and all future dining events to be held in Malaysia and the rest of Asia.” he added.

BERJAYA UCH Chief Operating Officer, Mae Ho expresses excitement about the third edition of Culinary Masterpieces, “ All of us at BERJAYA University are looking forward to welcoming Aaron to Malaysia! His story is a true inspiration to both teachers and students. I am sure that many are keen to get up close and personal with him to find out more about how he managed to turn his life around. Here at BERJAYA we look to offer our students more than just culinary experience – we offer them life experience.”

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For this edition of Culinary Masterpieces, the dinner events will be held at the BERJAYA University College of Hospitality, where participants will witness Aaron in action with a live cooking demonstration of his mouth-watering dish, Poached Barramundi with Yellow Darwin Sauce and Pak Choi. Guests will also dine on a 5-course meal including dishes such as Scallop Crudo with Pomegranate, Crispy Ginger, Shiso Cress and for dessert, a Coconut and Thai basil Panna Cotta with Scottish Shortbread Biscuit and Poached
Rhubarb. Guests will also get to enjoy the delicious flavours of Kronenbourg 1664 premium beer, paired with Aaron’s Beef Carpaccio with Shaved Pickled Radish and Micro Greens. Vegetarian options are available upon request.

The ‘Aaron Craze: Rude Boy Cooks’ tour is proudly sponsored by BERJAYA University
College of Hospitality and Kronenbourg 1664.

Mexican Beef Tortilla with Tomato Salsa and Sour Cream
Makes 6 servings

Beef Tortilla
? Filling- 600g beef skirt
? Olive oil
? Salt and pepper
? ½ white onion, roughly chopped
? 2 red tomatoes, chopped
? 1 bunch of coriander, finely chopped
? 6 tortilla wraps
? 1 lemon
? 1 400ml tin of chopped tomatoes
? 1 bunch of coriander, stalks finely chopped
? 1 onion, finely chopped
? 2 cloves of garlic, finely chopped
? 1 chili
? Sour cream

Method (Beef tortilla):
1. Bash out the beef skirt as thinly as possible / or get a butcher to. Drizzle on some olive oil and season with salt and pepper.
2. Put the seasoned beef skirt onto a hot griddle or pan to sear.
3. Once cooked, remove from the heat and chop the beef skirt up on a board to create a mince.
4. Mix the mince together with the white onion, red tomatoes, salsa and coriander.
5. Squeeze lemon into the mixture and serve topped with coriander, wrapped in a tortilla.
6. Add sour cream.

Method (Salsa):
1. Sweat off the onion, garlic, chili and coriander stalks.
2. Add tinned tomatoes and cook for 20 minutes.
3. Leave to cool.

Unbaked Lemongrass Cheesecake with Amoretti Biscuit Base
Serves 2

? 120g each of ricotta, cottage cheese, mascarpone cheese
? 1 vanilla pod
? 2 heads of lemongrass
? 2 tsp of icing sugar
? 1 lime, juice
? 100ml of water
? 200g of amoretti biscuits
? 100g of digestives (or shortbread)
? 200g of unsalted butter
? 100g of strawberries
? 125g of dark chocolate shavings
? 1 zest of lime

1. Roughly crush up the biscuits and place in a food processor. Process into fine crumbs and transfer to a mixing bowl.
2. Melt a large knob of butter and add a little at a time to the crumbs, mixing until the crumbs stick together easily.
3. Smash the lemongrass and leave them in lime juice to flavour. Add icing sugar and water.
4. In a separate bowl, mix together the three cheeses with lime juice.
5. Split the vanilla pod and add the seeds into the mix.
6. Sift the icing sugar into the bowl and beat the mixture until smooth.
7. Place 2 round moulds on a plate and press most of the crumb mixture into the bottom to form a base. Reserve a little of the crumb mixture for sprinkling.
8. Using a spoon and palette knife, fill the rest of the mould up with the cheese mix and smooth over the top. (The cheesecakes can be chilled at this point, if desired, for a firmer dessert).
9. To serve, sprinkle the top of each cheesecake with the reserved biscuit crumbs and lime zest.
10. Decorate with strawberries and chocolate shavings.

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