Simon Toohey
Want to ‘share’ the kitchen with MasterChef Australia’s Simon Toohey? Then simply download his fun on-demand demo which featured in the Festive Vegan & Plant Powered Show (FVPPS) recently.
In response to numerous requests from those who missed the online event, six on-demand downloads are now available to purchase individually, giving more fans, amateur chefs and health and wellness devotees the opportunity to watch the experts doing their thing.
And not only will you get to ‘cook’ along with Toohey, there is also a demo from master mixologist Peter Lebese who shows you how to make two fabulous festive cocktails - Is It Tea Time? and Just Jamming - as well as a lesson from ex-Managing Editor of Women's Health Amy Hoppy who whips up a deliciously decadent but healthy smoothie.
On Demand Download 1
Simon Toohey
Simon Toohey came to global prominence in MasterChef Australia thanks to his vegan creations and use of seasonal vegetables. Toohey is currently appearing on M-Net in MasterChef Australia: Back to Win.
Demonstration: Baked rice, eggplant and leek hotpot with olives, dill and parsley. We’ve included the recipe below so buy the ingredients, download the dem and cook-along with the amiable Toohey!
Baked rice, eggplant and leek hotpot with, olives and dill, and parsley
Ingredients
2 eggplants
5tbls vegetable oil
1 leek
1 turnip
2 garlic cloves
¾ cup basmati rice
50g black olives with seeds
½ bunch dill
¼ bunch parsley
1tsp cumin
1tsp coriander seeds
½ tsp fennel seeds
500ml vegetable stock
Pinch saffron (optional)
Drizzle olive oil to finish
Pinch salt and pepper
Method
Preheat oven 180°C
Place a relatively deep clay pot or cast-iron pot with a lid on medium heat on the stove and add 3 tbls vegetable oil.
Slice the leek about an inch after where the white meets the green then slice in half, opening it up. Place the cut side down on the pan to colour and soften. Do not touch as you want to gain some wonderful colour. Quarter the turnips and throw in with the leeks, again not moving it. Finally chop the garlic and fry off for 30 seconds.
Remove the ingredients from the clay pot.
Wash the rice until the liquid runs clear then add to the pot.
Peel off the layers of leek and lay on top of the rice like lasagne sheets.
Squeeze the seeds from the olives and chop roughly and place on top.
Add the turnips and then chop the herbs and add.
Add the coriander and fennel seeds and saffron in the vegetable stock and pour over everything.
Place the lid on and put the pot in the oven for 30 minutes before taking the lid off and baking for an extra 10 minutes.
Finish with dill and serve with a fresh rocket salad.
Comments
Post a Comment