My roles in life as a Chef, Food writer and cooking ambassador  allows  me  occassional ”back stage” access to some of the rock stars of the culinary world.

I was fortunate enough to have recently been invited to Tetsuyas restaurant in the heart of the Sydney CBD to indulge in a steam oven masterclass and sit down lunch which had me salivating since receiving the invitation.

Dear Internet Chef, We would love to have you as our guest as Tetsuya demonstrates the art of cooking with steam…

OK, you twisted my arm.

Inside Tetsuya’s private kitchen

The upstairs dining room at Tetsuyas world class establishment had been transformed into a masterclass kitchen with the help of some exquisitely beautiful Electrolux appliances. Two stainless steel cooking stations had been set up with induction cooktops and behind them some seriously sexy looking ovens were housed in impressive portable metal plinths.

Vapours were already steaming up the insides of one of the compact  ovens as we were ushered into the room to be seated at white  linen covered tables. This was unlike any masterclass I had  attended previously, so I was feeling confident that we weren’t just there to look!

Champagne Bollinger was on offer, and despite it only being 12:10pm, I was slipping into my second glass of French indulgence. I find it difficult at the best times to say no to a glass of chilled champagne and by the array of wine glasses that were set in front of me, I decided I had better start sipping!

Tetsuya and Electrolux MD John Brown

When Tetsuya entered the room, a hush descended the crowd. Much like a reverse rock concert reaction. No screaming and throwing of underwear from the 30+ people that were assembled in the room, but more a hush of respect  for the man who has been at the forefront of world food trends for over 20 years.

This is not the first masterclass I have attended of Tetsuyas, nor is it the first time I’ve been fortunate enough to dine at his restaurant, but despite these rights of passage as a culinary professional ~ I was still awe struck by the humble and even temperament that makes up the nature of this man.

Note to self: Must behave more Tetsuya like when on stage…

With Camera and iphone at the ready, I began my happy snapping as Tetsuya  delivers his sermon to a faithful congregation. Displayed to the front and back of him are the appliances that he has mastered over the last 15 years. His affection for the brand and the technology evident as he is introduced by Electrolux [Australia/New Zealand] MD John Brown.

Tetsuya discusses the benefits of cooking with steam

Tetsuya begins the class by talking about what he believes technology can do for the home cook.  ” Technology allows you to achieve restaurant-like consistency in your  home”, he states, pointing to the steam oven for emphasis. “This style of cooking is measured and exact. Push a button and the oven  does it for you. Nothing wrong with that”

There is nothing wrong with that AT ALL  if the food responds as well as what Tetsuya presented to us!

Steamed Baby Barramundi

The first course consisted of steamed fillet of baby barramundi with roasted fennel and an interesting chinese olive that Tetsuya handed around the crowd for sampling. The chinese olive could only be described as a cross between a date and an olive, without the salty smack of a traditionally brined olive, but more dry fruit in consistency and flavor.

He chopped this up into brunoise and used it as an addition to the sauce he used to pour over the fish once it was plated. The cooking of the fish was done by dousing it in a fruity extra virgin olive oil, placing into a metal tray and covering with cling film before steaming gently in the oven for about 8 minutes.

Cling film in the oven? With wet steaming, you have the added bonus of being able to seal your food in a moist environment which helps retain flavor and juices while keeping the food  succulent and tender.

Steamed Chicken breast on polenta

The second course was a steamed breast of chicken, which was wrapped in cling film before its ceremonious steam bath. With a huge box of cling film permantly anchored to the bench top, Tetsuya states its vital for every kitchen ~ with his favorite brand “castaway” being good and stretchy ~ all 600 meters of it!

He steams the chicken for 20mins  at 70C and serves it on polenta with a tomato, bacon and basil salad. “Basil”, Tetsuya adds, “should be torn and bruised, not cut. Bruising helps the flavors to come out in the dish”

Once we are served our version of the dish, a push to the side of the incredibly succulent chicken reveals a little surprise. A just-cooked yolk sits coyly amongst my porridge of polenta. Perfectly prepared, steamed in fact Tetsuya tells us, by cutting the tops off the eggs, separating the yolk from the white and then placing the yolk back into the shell. Cover with cling film and steam in the oven on 50C for 20 minutes.

Steamed Egg Yolk Food Porn

The yolk was glorious and I was able to move it around my plate a couple of times before it burst and exploded into my polenta making it a slurry of corn goodness.

Food porn moment off the day now over, a light dessert of balsamic strawberries on a cloud of mascarpone mousse had Tetsuya finishing up his demonstartion by moving over to what looked like a lovely bit of  kitchen jewlery.

E:Motion Trivet and Wok Sitting on an Induction Cooktop

What he was in fact using was the state-of-the-art about to be released induction wok ring or E:motion trivet,  that allows the user to cook with a round bottom wok on an induction cooktop.

Tetsuya demonstrates how well this trivet works on induction

The ring sits on the induction cooking zone, and the wok sits on top of it. The wok itself does not come into contact with the cooktop. It is, in fact, the trivet that connects with both the induction cooktop and the wok, transferring electromagnet pulses into the wok, heating up the metal. At no time does the cooking surface or the trivet get hot ~ only the wok!

And Hot it does! Within seconds of Tetsuya turning on the appliance the wok sored to a high enough temperature for him to fill it up with scampi tails for a quick stir fry. A normal inconvenience when attempting to put that much product into a wok at the same time is its tendency to start stewing rather than frying, with the E:motion trivet displaying its abitlity to hold and maintain a stir frying temperature despite what some woks would deem over crowding.

Wok Fried Scampi Tails

A generous splash of scampi oil later and the room was filled with the sweet smell of frying crustcea.  I managed to fight my way to the front of the class to sample the offerings and gawk at this  designer piece of kitchen furniture. Not normally one to get caught up in aesthetics, I couldn’t help but desire one for my own kitchen. Once you combine the sleek and stylish design with undeniable fucntionality and its E:motion trivet for the win!

Despite my Twitter account not behaving itself properly during my Tetsuya experience, I managed to get a few tweets out and post a few photos although somewhat blurry, and now am happily reliving the experience through post.

The Internet Chef and Chef Tetsuya

I have also started composing my wish list of kitchen requirements.

Dear Santa, as I’ve been a really good Internet Chef this year I think I deserve the following…

Speaking with the Electrolux team who were on-site to make our day even more enjoyable ~ the steam oven is now available in Australia and the E:motion Trivet is being released in October 2010. Oh the suspense is killing me already!

An exceptional way to spend the afternoon AND pick up a few cooking hints and tips along with it.

Proudly brought to you by The 10min Foodie

Christmas is a time of giving and receiving ~ a joyous time of showing those nearest and dearest how much they mean to you and how much you care.

Recently a work colleague of mine told me a wee story about just such an event. A very VERY close friend of his lovingly gave him a sandwich press for Christmas, rattling on constantly about how it had revoluntinized her life. She spoke  about how many incredible toasted sandwiches, panini and bagels she could make using her blessed sandwich press.

His answer to the aforementioned home appliance,”  Doesn’t the women know I’m gluten intolerant?!”

I had to chuckle, the look of confusion on his face was priceless, “Shes known me for over 25 years and hasn’t yet noticed my inability to digest gluten…?”

His situation got me thinking ~ when life hands you lemons, build a lemonade stand and  franchise it!

In other words , what  types of food aside from bread products could be successfully toasted, grilled, sandwiched and pressed in an unwanted Christmas present?

Let the Countdown commence!

Number 10

Stone Fruit

photo by skyseeker

Try grilling some fresh peaches, plums, apricots or nectarines on your sandwich press by cutting the fruit in half and removing the pip.  Place the fruit in a single layer on the press and close the lid gently but firmly.

When the fruit are nicely warmed through and grilled lightly, remove from the press and drizzle over some runny honey or add a sprinkle of brown sugar to brighten the flavour.

Number 9

Tomatoes

Photo by The Ewan

Tomatoes are great to throw in to the sandwich press. They are quick, easy to do and provided you are using ripe, juicy tomatoes, the flavours are superlative once they have been given a light toasting!

To “press” your tomatoes, remove any green tops and slice both ends off the tomato. Now cut  the tomato in half through the middle and season well with sea salt flakes, freshly ground black pepper and a splash of olive oil.

Lay the tomatoes in a single layer on your preheated sandwich press ~ and cook for 5-8 minutes dependant on size of tomatoes. You want the tomato to be still slightly firm and not to spongy, but well grilled and caramelised.

Number 8

Pork Loin Steaks

Boneless cuts of meat are easily cooked through in the sandwich press ~ and Pork Loin steaks are no exception and are exceptionally tasty!

When choosing your loin steaks ~ pick ones that are evenly sliced so that they cook through evenly on the press. Season well  with salt and black pepper before placing on the grill and cooking through until tender.

If your steaks have some fat on them, there’s no need to oil them before cooking, but if they are just meat, lightly massage some sesame oil in to the flesh before pressing. Serve with whole grain mustard, apple sauce or your favourite gravy.

Number 7

Zuchinni

The wonderful Zuchinni or courgette as its more widely known makes an appearance at Number 7 . These little darlings  need only be sliced length ways thinly, seasoned with sea salt flakes and freshly ground black pepper and lightly oiled before pressing lightly for 3-4 minutes.

When they are ready, carefully remove from the press and drizzle with some good extra virgin olive oil and squeeze over a tiny bit of fresh lemon juice.

Number 6

Lamb skewers

Skewers in general work exceptionally well on the sandwich press provided what you are skewering aren’t to big and chunky and they are all of similar size.

Lamb is a real specialty when skewered and grilled on the sandwich press and is made even more delectable if sprinkled with a few Middle Eastern flavours like z’aatar or harissa.

Number 5

Burger Patties

photo by pokpok313

I love the idea of homemade burgers ~ made even easier if you cook the pattie in the good old sandwich press.

It’s twice as fast as cooking it in the pan or on the grill as you have top heat and bottom heat getting the job done super fast for you.

For a touch of burger class, choose the best quality ground beef, lamb, turkey or chicken ~ organic and free range . Add your favourite spices, diced onion and loads of seasoning to make a tasty pattie that’s good for you and good for the environment.

Wrap the cooked pattie in a burger pan with lettuce, tomato, relish and mayo to complete the ensemble.

Number 4

Steak!

photo by FotoosVanRobin

It would be unbearably  hard to convert to vegetarianism if steak always came out looking like this!

A juicy piece of fine rib eye or sirloin given the right royal treatment on the sandwich press would have me weak at the knees.

Best advice when cooking your prime cut on the sandwich press is make sure the grill is preheated and hot. Massage a small amount of grape seed or vegetable oil into the flesh before placing in the press and firmly closing the lid. Cook for 6-8 minutes for  a  steak similar in size to the photo.

When you take the steak from the press, season well with sea salt and freshly ground black pepper and wrap the steak in foil and allow to REST for 4-5 minutes to help to keep those juices inside the meat.

Number 3

Salmon or Ocean Trout

photo by jlastras

Oily Fish like Salmon and Trout work splendidly in the sandwich press. They are firm enough that they stay together on cooking, and have a high enough natural fat level that they cook tenderly in their own juices.

Dependant on the thickness of your  fillet, it wont take you long to cook your fish . For a 200gm slice I would recommend no longer than 6 minutes in your press, with 3-5 minutes for the fish to sit once you have removed it from the press to allow it extra time to continue to cook thanks to the heat that is trapped within its flesh.

Serve with a squeeze of lemon or lime juice, sea salt and freshly ground black pepper and a few slivers of finley sliced chilli if you like it a little bit of heat under the collar.

Number 2

Eggplant

photo by Muffet

I have acquired somewhat of an addiction for eggplant cooked in the sandwich press. The grilling process helps to caramelise the vegetable and brings out the sweetness beautifully.

To cook simply cut the eggplant into even sized slices and oil generously with your favourite olive oil. Season well on both sides with salt and pepper before placing in the grill in a single layer and closing the lid firmly to squash the eggplant down a tad.

Cook for 4-5 minutes until the grill marks are prominent and the flesh has gone from white to brown. Serve in a  salad or as a side dish on their own. I like to dip mine in a miso dressing and eat with chopsticks.

And Drum roll please… The Number 1 food item to cook in a sandwich press that isn’t a sandwich …

Number 1

BACON!!!

I purposely left this photo big to celebrate the beauty of cooking bacon in a sandwich press.

If you are a lover and admirer of crispy bacon  in half the normal time it would take you to pan fry or grill it ~ the sandwich press is your new best friend.  It produces crispy pieces, removes some of the fat in the natural process of rendering as the bacon cooks and gives you a crunch and a tenderness all at the same time.

It is poetry for the bacon armored.

Choose streaky bacon for best results and lay the bacon in a single layer on a hot press and PRESS for 4-5 minute until cooked.

So here is my top 10… have I missed anything out???

What would you cook in your sandwich press??

Photo by basheertome

I suggest that you bookmark this post or save it somewhere on your desktop that is easily accessible in time of great need!!

I speak of course about the dreaded hangover, the morning after the night before when you feel like you’ve been run over by a bus- a bus full of inebriation!

Your body aches, your dizzy and irritable and your head is thumping as fast and loud as a freight train.

Instead of reaching for a cup of coffee and an aspirin, researchers have now confirmed that a good healthy dose of fried bacon sandwich is just the trick to get you back up and running…

And here I was thinking that Bacon sandwiches just tasted good the morning after! So now evidence is in that Bacon sandwiches are beneficial after one to many Zizzy Ballooba’s , I give you The Gourmet Bacon Sandwich with just the right amount of bacon and the perfect amount of sandwich to get rid of the crapulence.

Bridget’s Anti hangover Bacon Sandwich

2 thick slices of your favourite sandwich bread ( I am in love with Iggy’s Bread here in Sydney- its addictive!) 2 to 3 slices of a good quality streaky bacon. Its important here that you use a bacon that has an even amount of bacon to fat. The fat in the bacon helps to give it flavour and keep the sandwich moist.

Heat a pan to medium high with a drop of oil before adding the bacon slices and frying until crispy and golden, turning the slices over often. While the bacon cooks, toast the bread on both sides.

Spread a good layer of lemon aioli or your favourite mayo on to the bread slices and top with the fried bacon. Spoon on a bit of spicy tomato relish and finish with a small bunch of wild rocket or arugula leaves.

Season well with salt and pepper and top with the last slice of toast. Eat immediately while watching the following video…”the hangover” which should help perk you up straight away!

It was supposed to be the night they would never forget and quickly became the night that no one could remember…