STUDIO CITY (CBSLA.com) — Australian Chef Adrian Richardson stopped by the KCAL9 studios Friday to talk about G’Day, an annual program designed to showcase Australian capabilities in America.
The 2013 G’Day USA program of events marks the 10th anniversary of the platform.
The 2013 program brings focused business, government, environment, innovation, culture and tourism events to seven cities (Los Angeles, San Francisco, Sacramento, New York, Chicago, Houston and Boston) with the goal of strengthening bilateral collaboration and realizing new business opportunities.
The following quantities of Australian food and beverage product have been consumed since 2004:
Beef and Lamb – (15,646.4 lbs) 7,112 kgs
Seafood – (7,711lbs) 3,505 kgs
Cheese – (1,577 lbs) 717 kgs
Wine – 4,278 cases or 51,336 bottles
Beer – 1,375 cases or 33,000 bottles or cans
Adrian also prepared some dishes he will be serving at the event. (Recipes below)
Hand made Orecchiette pasta, Australian gulf prawns, chilli, peppers and herbs.
Serves 4 to 6
To make the sauce:
¼ cup extra-virgin olive oil
2 tablespoons butter, unsalted
3 cloves garlic, crushed
1 large onions, thinly sliced
1 long red chilies, sliced
1 fresh bay leaf
1 carrots medium, thinly sliced
1 sticks celery, thinly sliced
3 large capsicum roasted & peeled roughly chopped
½ cup white wine
2 cups tomato passata, or tinned tomatoes
1 cup fresh basil leaves, picked
2 cups fish stock or water
1 cup basil leaves
½ cup parsley roughly chopped
20 medium prawns, de-veined and shelled, cut into 1 cm pieces
-In a large pot the heat oil & butter, until butter has melted
Add garlic onion chillies, bay leaf & celery
Sweat over medium heat until soft (approx. 5 – 6 mins)
Add white wine, & capsicums
Simmer for 4 to 5 minutes
Add stock & tomato passata & basil, simmer 15 to 20 minutes
-When ready to serve stir in prawns & cooked Orecchiette, simmer for 2 to 3 minutes until prawns are cooked season with salt and pepper. Add parsley & a squeeze of lemon & drizzle with extra virgin olive oil.
To make the Pasta:
1 cup semolina flour
2 cup plain flour
1 ½ cups warm water
Mix the dry ingredients, stir in water. Knead until a smooth dough is formed. Rest covered with cling film for 20 mins. Cut the dough length ways into strips approx. (approx. the width of your thumb). Cut lengths into 1/4 cm pieces. Dust bench press thumbs into pieces of dough to make the Orecchiette shape
Arrange on lightly floured tray
Cook in salted water
Or freeze to use at a later date
Ribs of Australian grass fed beef, cooked low and slow, with mushrooms and garlic.
Serves 4 – 6
4 short ribs (approx. 300 gms each)
1/4 cup olive oil
1 tablespoon Porcini powder
1 cup white wine
10 cloves garlic, crushed
400 gms mushrooms, sliced
4 shallots sliced
100 gms butter
2 tablespoons thyme, roughly chopped
3 cups beef stock, or water
In a large pot add oil(large enough to hold the ribs), season the ribs & cook a high heat until brown, remove from pot & set aside. Turn the pot to a medium to low heat & add the butter & olive oil. Add the shallots, garlic & thyme & sweat for 3 to 4 minutes . Add mushrooms and porchini powder. Add stock.
Simmer for 4 to 5 minutes, until the mushrooms have softened.
Place beef ribs back into the pot, cover with a lid or foil.
Bake in oven 180C for 1 ½ to 2 hours until meat is tender. When the ribs are cooked, remove the lid & allow liquid to reduce a little. Serve place ribs on plate, spoon mushrooms and cooking juices on top, garnish with chopped parsley.
Chocolate, Frangelico and walnut pudding.
Yield: 30 portions
Vegetable-oil cooking spray
600g cup chopped walnuts, toasted
660g plain flour
180g unsweetened cocoa powder
½ teaspoon salt
30g baking powder
60g finely ground espresso beans
510 g unsweetened chocolate, finely chopped
780g unsalted butter at room temperature
1.920 kg sugar
18 large eggs, lightly beaten
2 tablespoons vanilla extract
1 ½ cups frangelico
Preheat the oven to 155°C.
Line baking tray with baking paper
Melt chocolate with butter
Mix all dry ingredients, except the sugar
Whisk sugar, eggs with vanilla extract to combine
Whisk in the chocolate & butter
Add the dry ingredients & combine
Spoon into pre lined baking tray
Bake 155°C for 50 minutes
Dust pudding before serving Dutch cocoa
Serve with double cream or ice cream