The Asian Food Channel and Berjaya University College of Hospitality Brings Sean Connolly, Star of AFC Programmes, Under The Grill and On The Grill to Malaysia for the “Sean Connolly GRILLED” Tour
This week I attended Sean Connolly’s cooking demo as he was in Kuala Lumpur for his The Grilled Tour organised Asian Food Channel. It was held at Samplings on the Fourteenth located at Berjaya University College of Culinary, Time Square. I got to confessed that I had a great time enjoying his cooking, inhaling the awesome cooking smell and indulging a lovely three course lunch.
The Asian Food Channel (AFC), part of the Scripps Networks family of lifestyle networks brought the Australia-based chef and AFC
celebrity, Sean Connolly to Asia for the ‘Sean Connolly GRILLED’ tour. From Wednesday 18 September 2013 to Tuesday 1 October 2013, Chef Connolly will travel to Singapore, Indonesia, Malaysia and the Philippines to entice his fans with an array of delicious eats at a series of intimate demonstrations and dinners.
Food lovers and fans of Chef Connolly who enjoy robust and bold flavours complimented with the charred burn of a grill got in for a treat as they feast on Chef Connolly’s culinary creations and had enjoyed the chance to get up close and personal with the Chef. The local events was held at Samplings on the Fourteenth, located within internationally known culinary school, BERJAYA University College Hospitality (BERJAYA UCH). In Malaysia, Chef Connolly had travelled in style in a luxurious BMW 7 Series proudly sponsored by BMW Malaysia.
On top of starring in his own programmes “On The Grill” and “Under The Grill” which premiered on AFC (Astro Channel 703) earlier this year, Chef Connolly is also one of Australia’s and New Zealand’s most well respected and recognised chefs. During his visit in Malaysia, he plans to rewards his fans with some of his own masterful delights that have been specially created for this tour, while entertaining with stories of his life within the restaurant industry. The dinner was organised on Monday, 23 September 2013 while the dinner on Tuesday, 24 September 2013 was a closed-door event.
Chef Connolly is no stranger to the cutthroat nature of the restaurant industry. Born in 1967, his passion for cooking was first ignited when he was nine years old when his grandmother used to teach him how to bake cakes and pies. Starting at the young age of 13 years old,
Chef Connolly took on a part time job at the Pennine Hilton in the United Kingdom to gain some culinary experience. From there, he worked his way up, cooking in several restaurants, including The Princess Grill on board the Queen Elizabeth 2, a luxury cruise ship. Working there gave him the chance to travel the world, tasting different cuisines. After migrating to Australia, his career took off when he was given the opportunity to head one of Sydney’s top dining establishments, Astral Restaurant. From there, he decided to take the leap and open his own restaurant in Auckland, where the series “Under The Grill” was born.
The 6 x 30 minute series, “Under The Grill”, follows Chef Connolly’s exciting journey as he takes on the challenge of opening his own restaurant in New Zealand in less than 100 days, just in time for the Rugby World Cup. His programme, “On The Grill” on the other hand
features Chef Connolly dishing up valuable tips and tricks on how to cook flavourful dishes using his favourite method of cooking – grilling! Catch “Under The Grill” every Thursday at 9pm from 15 August onwards till 19 September 2013 and “On The Grill” every Thursday at
9pm from 26 September onwards till 31 October 2013.
Derek Chang, Managing Director of Scripps Network says, “We are thrilled to confirm Chef Connolly’s visit to Malaysia. Chef Connolly is a well-established talent and we look forward to introducing him to our fans in Malaysia. Holding such celebrity chef events further
reinforces AFC’s position within the industry as the leading food authority in Asia. We are sure that Chef Connolly will not disappoint and will put on a show-stopping performance.”
BERJAYA UCH Chief Operating Officer, Mae Ho follows to say “We are excited to partner with AFC again for this upcoming celebrity chef event showcasing the talented Chef Sean Connolly. BERJAYA UCH prides itself on providing dynamic culinary opportunities and
experiences to our students and partners. We see a great synergy between AFC and BERJAYA UCH and look forward to enjoying this upcoming dining event and the many more to come.”
The dinner events was held at the Sampling On The Fourteenth, where participants had witnessed Chef Connolly in action with a live cooking demonstration of his mouth-watering dish, Grilled Australian Ribeye with Miso Hollandaise, Fondant Potato and Water Cress using Australian beef sponsored by Meat & Livestock Australia (MLA). Guests were following the 5-course meal including dishes such as King Salmon Gravlax with Raspberry and White Pepper, Slow-Cooked Rack of Australian Lamb with Chanterelle Mushroom Ragout and Wild Asparagus and for dessert, Wild Strawberry Sorbet, Strawberry Soup and Goats Milk Jelly.
To further excite guests’ taste buds during the dinner event, Chef Connolly had paired his dishes with three varieties of Glenfiddich Scotch Whisky – Glenfiddich 12, 15 Solera and 18. Each premium Scotch Whisky boasts a unique and luxurious flavour and had been specially hand picked by Chef Connolly to match the night’s menu.
Grilled Garlic Prawns Recipe
Makes 2 servings
150g of prawns, deveined
60g of unsalted butter
1 small shallot, finely minced
2 cloves garlic, finely minced
1 handful of fresh parsley, chopped
Salt and pepper, to taste
35ml of Pernod
1. In a heated pan over medium heat, add the butter and fry the shallots and garlic.
2. Reduce the heat and cook until the aromatics have softened.
3. Increase the heat of the pan and add the prawns.
4. When the prawns are almost cooked through, add Pernod and flambé the prawns.
5. Once the flame has died down, add salt and pepper to taste.
6. Just before serving, add the fresh parsley and serve immediately.
Grilled Australian Ribeye with Miso Hollandaise, Fondant Potato and Water Cress Recipe
220g of beef ribeye
1g of sea salt
Pepper, to taste
100ml of red wine jus
1 portion of Miso Hollandaise
1 large potato
200ml of chicken stock
80g of French butter L’escure
20g of watercress
5ml of Forum Chardonnay Vinegar
10ml of extra virgin olive oil
Salt and pepper, to taste
Miso Hollandaise (Makes 10 portions)
10 egg yolks
166g of miso paste
100ml of Hollandaise reduction
100ml of water
420g of clarified butter
Hollandaise Reduction (Makes 10 portions)
100ml of white wine vinegar
300ml of white wine
100g of shallots, sliced
10 black peppercorns, crushed
½ bay leaf
Red Wine Jus (Makes 10 portions)
20kg of veal neck bones
Olive oil, as required
3 carrots, peeled
3 stalks of celery
3 brown onions, peeled and halved
1 bulb of garlic, skin on and halved
1 tbs of black peppercorns, crushed
1 bunch of thyme
1 bay leaf
150g of tomato paste
1.5L of red wine
Red wine vinegar, to taste
Salt and pepper, to taste
Method (Red Wine Jus):
1. Preheat the oven to 190°C.
2. On a roasting tray, spread the bones evenly and roast in the oven for 1 hour.
3. In a pot, heat the oil, then add carrots, celery, onions, garlic and peppercorns. Sauté until caramelised.
4. Add thyme, bay leaf and tomato paste into the pot and continue to sauté for 1 minute or until all the moisture is cooked out.
5. Add the red wine and deglaze the pan.
6. Continue to cook until the wine reduces and thickens slightly.
7. Remove pan from the heat and place on one side.
8. When the bones are roasted, placed them in a stock pot and cover with cold water.
9. Place over a moderate heat and bring to a boil, then add the vegetables and reduce the heat.
10. Simmer for 8 hours, regularly skimming to remove any fat or impurities.
11. When the stock is cooked, pass the stock through a fine chinois into another saucepan.
12. Over medium heat, simmer the sieved stock until the stock thickens.
13. Pass the stock through a muslin cloth and add red wine vinegar to taste.
14. To season, add salt and pepper.
Method (Hollandaise Reduction):
1. In a heavy bottomed saucepan over a moderate heat, add the vinegar, white wine, sliced shallots, peppercorns and bay leaf.
2. Bring the mixture up to a boil, then reduce the heat to a gentle simmer until the liquid has reduced considerably.
3. Remove the saucepan from heat and pass the reduction through a fine sieve, discarding the solids and retaining the liquid reduction.
Method (Miso Hollandaise):
1. In a saucepan over moderate heat, add enough water to cover one-third of the pan and heat until it is gentle simmering, creating a bain marie.
2. Place a mixing bowl on top of the saucepan (without touching the water) and add egg yolks, eggs, miso paste, Hollandaise reduction and 100ml of water and whisk continuously for 10 minutes.
3. When the sauce thickens, add clarified butter slowly and continue whisking.
4. If the mixture is too thick, add a little more warm water so that the Hollandaise sauce is of a pouring consistency.
5. Keep warm.
Method (Fondant Potato):
1. Slice potato into large rounds and set aside.
2. In a heavy based saucepan, add butter and place potato rounds into the butter.
3. Cover the potato rounds with chicken stock.
4. Place a round piece of baking paper on top and bring to a boil.
5. Reduce the heat to medium-high and continue to cook until all the stock has reduce and the potatoes start to colour around the edges.
6. The butter will also start to colour in the bottom of the pan and deglaze the potatoes.
7. Remove from heat and allow to cool.
8. Once cooled, use a steel scraper to remove the potatoes.
Method (Watercress Salad):
1. In a large bowl, add vinegar.
2. Using a whisk, slowly pour olive oil into the vinegar and whisk continuously until the mixture has emulsified.
3. Add salt and pepper to taste.
4. Dress watercress just before serving.
Method (Australian Ribeye):
1. Allow the steak to come to room temperature.
2. Add 1g of sea salt and pepper to taste.
3. Heat a grill pan or heavy bottom pan on high heat.
4. When the pan is very hot, add a small amount of oil and grill the steak on each side until desired doneness.
5. Remove from pan and rest for at least 5 minutes.
6. Plate steak, fondant potato and watercress salad and serve.
Fresh Berries with Elderflower Jelly and Raspberry Lime Sauce Recipe
100g of caster sugar
100ml of water
100ml of sugar syrup
10 gelatin sheets
700ml of water
100ml of elderflower cordial
100ml of white wine
Raspberry and Lime Sauce
10 punnets of raspberries, washed and drained
110g of caster sugar
100ml of water
Zest of 3 limes
Juice of 1 lime
500ml of fresh cream
60ml of brandy
80g of icing sugar
150g of caster sugar
150g of almond meal
75g of plain flour, sieved
5g of salt
65g of butter, melted
8 punnets of raspberries, washed and drained
8 punnets of strawberries, washed and drained
8 punnets of blueberries, washed and drained
200g of berry sorbet
Baby basil leaves, as required
Method (Sugar Syrup):
1. In a saucepan over moderate heat, combine the sugar and water.
2. Gently warm the mixture until the sugar has dissolved.
3. Remove from heat.
Method (Elderflower Jelly):
1. In a saucepan over moderate heat, gentle warm the sugar syrup.
2. Cover the gelatin sheets in cold water until softened.
3. Add the 700ml of water to the sugar syrup and allow the mixture to warm gently.
4. Remove the gelatin from the water and squeeze out any excess water.
5. Add the gelatin to the sugar syrup mix and stir thoroughly until the gelatin is fully dissolved and thoroughly combined.
6. Add the elderflower cordial and white wine.
7. Combine the mixture thoroughly.
8. Pour the mixture into a contained and place in the refrigerator to set.
9. When set, turn out the jelly and cut into desired portions and shapes.
Method (Raspberry and Lime Sauce):
1. In a saucepan over low heat, combine raspberries and sugar.
2. Allow the sugar to complete dissolve into the raspberries.
3. Add the water and bring the mixture to a slow simmer for 10 minutes.
4. Add the lime juice, stir and remove the pot from heat.
5. Allow the pot to cool and add lime zest and combine.
6. Puree the raspberry and lime sauce, then pass through a fine strainer.
Method (Almond Soil):
1. Preheat oven to 150°C.
2. Line a baking tray with silicon paper.
3. In a mixing bowl, combine the sugar, almond meal, flour and salt.
4. Stir until thoroughly combined.
5. Add the melted butter and stir until it resembles a crumble mixture.
6. Spread the mix onto the baking tray and bake for 15 minutes or until golden brown.
7. Remove from the oven and allow it to cool completely.
Method (Almond Soil):
1. In a mixing bowl, combine fresh cream and brandy.
2. Whisk the mixture until it forms a soft peak.
3. Slowly add icing sugar into the mixture and continue to whisk until firm peaks form.
4. Cover bowl with cling wrap and refrigerate until required.
This event is proudly sponsored by BERJAYA UCH, William Grant & Sons, BMW Malaysia and Meat & Livestock Australia.