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The Taste of Korea – Good Food & Wine Show with Chef Dominique Rizzo

There is not a Korean BBQ in sight when Chef Shin takes us into his Hansik slow food kitchen at the Good Food & Wine Show with Chef Dominique Rizzo guiding the audience through each step of his cooking revealing the wonderful world of flavours of thistle pickles and kimchi that are synonymous with the taste of Korean food.
Good Food & Wine Show with Chef Dominique Rizzo - Chef Shin w Chrf Dominique Rizzo

The essence of Hansik Cooking

Hansik is Nature
Earth is the source of life for man. Thus, the healthiest nourishment for man is earth’s natural foods, nurtured by the sun, rain, and wind.
Slow …… aged over time
Hansik is the ultimate slow food
The age-old practice of naturally fermenting food gives a deep and complex flavor to foods such as kimchi and jang (fermented sauce).
Vitalizing ……with seasonal ingredients
Spring is the son of new life when nature generously provides us with fragrant vegetables and herbs. The mountains and fields are covered with a variety of different namul (wild-greens, herbs and sprouts) and young vegetables that are harvested for cooking.
Harmonious Balance …… microcosm in a bowl
Korean cuisine is characterized by the balance and fusion of Five Cardinal Colors of blue (靑), red (赤), yellow (黃), black (黑), and white (白). These five colours, called obangsaek, also represent different spatial and seasonal elements, as well as the Five Tastes – spicy, sweet, sour, salty and bitter.
Rustic …… the feel of home
Hansik is unpretentious and humble. With its roots in peasant cookery, hansik consists of a wide range of hearty soups and stews that satisfy the stomach and comfort the soul.
Labor of Love …… in every bite
Hansik is prepared with great care and attention. Ingredients are always finely diced or shredded, then seasoned and mixed by hand. Taste is determined by the deft feel and skill of experienced hands. In Korea, we call this the ‘work of mother’s fingertips,’ which is the secret ingredient behind the flavorful and easy-to-consume hansik dishes.

Good Food and Wine Show - Chef Shin with prepared dishes

More about Chef C.H. Shin

Chef Shin is the Owner and Chef of “Joo Ok”, a contemporary Korean Restaurant in Cheongdam-dong.  “Joo Ok” is a Restaurant recommended by MICHELIN Guide Seoul 2017.
Chef Shin was invited to the Gala Dinner at the 2016 World Hansik Festival hosted by the KFF; in 2014–2015 he was Chef at Michelin Japanese Restaurant ‘NOBU’ Miami Branch.

Check-in for a  Taste of Korea at the Good Food & Wine Show with Chef Dominique Rizzo, with recipes for two of the amazing dishes on the menu.

Gondeure jangajji yukhoe pastry (Korean-style beef tartare with pickled vegetables) is the first one. 

Good Food & Wine Show with Chef Dominique Rizzo - Korean Style Beef Tartare

 

The Taste of Korea is unique in this dish of Gondeure jangajji (pickled thistle) yukhoe (beef tartare) pastry, which is a pastry garnished with yukhoe. The seasoning is made from onion jangajji (pickled vegetables), Gochu-jang (red chili paste), and Gochu-jang aioli sauce that softens yukhoe and adds both the delicious and sour taste. Gochu-jang mixed with Gochu-jang aioli gives the soft taste and texture. Added with the dried yolk and gondeure jangajji (pickled vegetables), it gives the deep and savoury taste. Inspired by authentic Korean food, the use of puff pastry is considered to be pleasing to the taste of Australians.

Ingredients (for 2pcs):

– Baked pastry (2ea)
Garnish
– Korean beef eye of round (5g)
– Nutritious leek (0.5g)
– Pine nut (0.5g)
– Yolk powder (0.5g)
– Gondeure pickeled vegetables (1g)
– Onion pickled vegetables (1g)
– Gochu-jang aioli (1g)
– Gochu-jang sauce (1g)

Steps:

1. After cutting a puff pastry into 2cm in width, bake them on a butter paper in an oven at 180-degree for about 20 minutes. Then cut them into 2cm x 6cm-sized pieces.
2. Peel and mash eye of round.
3. Chop nutritious leek.
4. Mash Gondeure pickled vegetables and onion pickled vegetables, and remove moisture from onion pickled vegetables.
5. Measure and mix mashed eye of round, nutritious leek, onion pickled vegetables, Gochu-jang aioli, and Gochu-jang
6. After putting Gochu-jang aioli at each end of the puff pastry, place the mixed ingredients (from step 5), then put Gondeure pickled vegetables, pine nut powder, nutritious leek yolk powder on the very top.

The second recipe is Jjimdak kromesky with Neungi mushroom

The Good Food & Wine Show with Chef Dominique Rizzo - Braised chicken with hawk’s wings mushroom

This dish is braised chicken with hawk’s wings mushroom.  Jjimdak (braised chicken in soy sauce) kromesky (fried croquette) with Neungi mushroom is a croquette made by frying mashed jjimdak and chicken feet, with the bread powder added. The dish gives the jjimdak taste with Ganjang (soy sauce) soaking into the soft stuffing inside the fried croquette. The dish sauced with Cheongyang red pepper sauce removes the fried dish’s typical greasy taste with its sourness. The kromesky is topped with bread crumbs dusting and Neungi mushroom powder to add to the autumn vibe.

Ingredients (for 2pcs)
– kromesky (2ea)
– Chicken drumstick (1,500g)
– Boneless chicken foot (750g)
Seasonings
– Bulgogi sauce (250g)
– Water (250g)
– Flour (1g)
– Egg (1g)
– Breadcrumbs (1g)
Garnish
– Cheongyang red pepper sauce (10g)
– Grana Padano (3g)
– Neungi mushroom powder (0.5g)
Steps:
1. Peel and remove fat from a chicken drumstick, and wash and remove moisture from chicken feet
2. Boil chicken drumstick, chicken foot, Bulgogi sauce and water in a pressure cooker
3. Once the ingredients (from step 3) boil up over high heat, continue to boil them over low heat for about 30 minutes.
4. Separate the soup from solid ingredients once they cool down
5. Tear the boiled chicken drumstick, and mash the chicken feet until the texture is softened enough for chewing
6. Gradually boil down the soup over low heat so that the soup gets suitably seasoned
7. Mix the chicken drumstick, meshed chicken feet, and the soup, and put them in a 2cm-high square tray inside a refrigerator.
8. Once they get hardened, cut them into a suitable size, cover the pieces with breadcrumbs, and fry them.
9. Once they are fried, cover them with Grana Padano cheese.
10. Place Cheongyang red pepper sauce on a plate, them put the cooked kromeskies on the top.
11. Lastly, sprinkle Neungi mushroom power on the kromeskies.

Good Food and Wine Show with Chef Dominique Rizzo - Chef Dominique, Chef Shin and translator.

How to Bake Christmas Baked Ham - Chef Dominique Rizzo

How to Bake Christmas Glazed Ham with Apricots

Bake Christmas Glazed Ham - Chef Dominique Rizzo at Putia

How to bake Christmas Glazed Ham with apricots

You will need these ingredients:
Leg of ham, brown sugar, apricots, marmalade, ginger beer, orange juice, orange zest.
Bake Christmas Glazed Ham - Ingredients for the baked ham.

This is what you do:
Blend until smooth the apricots, marmalade, orange juice and zest;
In a saucepan combine the apricot mix combined with brown sugar, salt and cinnamon and simmer for 4 minutes.
Take a sharp knife and cut around the bone at the base of the ham and then gently slice under the skin to gently lift it off.
Score the fat in a diamond design and garnish with whole cloves.
Place the ham in a baking tray and pour in the ginger beer. Bake in 190-degree oven, continuing to baste every 15 minutes.
Serve with the apricot sauce.

Watch on YouTube


Enjoy this perfect Christmas lunch dish with your family and friends.

Bake Christmas Glazed Ham - serving the baked ham

How to cook Italian penne with mushrooms and zuicchini - Chef Dominique Rizzo

How to Cook Italian Penne with Zucchini & Mushroom

Is Penne one of your all time favourite pastas?

How to cook Italian Penne with Mushrooms and zuicchine - Chef Dominique Rizzo

I will show you How to Cook Italian penne with zucchini, mushroom and garlic in ten minutes.

This recipe is perfect  for a very easy weekday meal to prepare and serve for just one or for a family.

Watch my YouTube video here – Dominique’s Italian Penne with Zucchini, Mushroom and Garlic – What to Cook

 

 

Here’s what you do.

Cook the penne first by adding  300 grams of penne to boiling salted water and cook until al dente.

Drain the pasta, setting one cup of the water aside.

Now for the sauce:

Slice up a nice mix of button, portobello and Swiss brown mushrooms and zucchinis.

Heat a good splash of olive oil in a frying pan.  Cook the mushrooms and zucchinis for 4 to 5 minutes and then remove from the pan.

Return the cooked pasta to the pan, add in lemon zest, parsley and garlic and stir.

Add in the mushrooms and zucchinis and a couple of handfuls of baby spinach leaves; season with salt and pepper; and a good splash of the remaining pasta water.

Serve this beautiful pasta dish with freshly crumbled ricotta on top.

John

Hello Dominique,

Firstly, thank you for the way that you presented the “Cooking School”.

Your skills and passion for food certainly came across in the delivery and left us all in awe of what we ended up creating.

The kitchen will never be safe from me again.

Kind regards

John

Rosemary Jones – Celebrity Chef Coordinator – Hampton High Country Food and Arts Festival Committee

Dear Dom,

Re : HAMPTON HIGH COUNTRY FOOD AND ARTS FESTIVAL 2011

The Hampton High Country Food and Arts Festival organizing committee would like to thank you for your support and assistance generously given to our 9th – 2011 Festival.

Once again, on a gorgeous May day, all of the visitors to our Festival were treated to a veritable feast of culinary inspirational delights, entertainment, local seasonal produce and provisions, great music, wonderful visual arts, delicious food and wine.

Your professional demonstrations really captured the imagination and taste buds of the crowds and I am sure you enjoyed meeting lots of your many fans. Thanks also for your endorsement and showcasing the excellent local produce of the region. All of the group who participated in Saturday’s Masterclass are still enthusing about what a wonderful, educational and enjoyable experience it was and are looking forward to receiving more information from you of your proposed tours to Sicily next year.

Once again, thanks Dom, your input to our 2011 Festival was just magic and we would love to have you back again.

very best wishes

Rosemary Jones,

Celebrity Chef Coordinator,

Hampton High Country Food and Arts Festival Committee