Outside the Kitchen – Episode 2 – Steve Delandemare

Outside the Kitchen – Episode 2 – Steve Delandemare


On this episode of Outside The Kitchen
we 4×4 on an iconic beach and asked a French chef to show us how to cook a
restaurant quality dish using a simple setup. Get ready because today we’re
cooking outside. a chef once told me to create great food you need great
ingredients like fresh seasonal produce and locally sourced seafood but there’s
one ingredient that’ll make any dish go from ordinary to extraordinary and
that’s cooking it in nature welcome to Outside The Kitchen Steve Delandemare is the owner and chef
at Port Macquarie’s The Little Fish Cafe a traditional french-style restaurant
set amongst a stunning vineyard Vista. I can’t wait to see what he’s going to
cook Hey Steve how you doing, I’m good. thanks
for joining me what a stunning spot lighthouse. absolutely
fantastic you’re probably wondering tell me what
it would are getting out to. Well you see the beach down here yeah we’ve got about
nine kilometres of uninterrupted sand we’re actually gonna take our 4×4 and drive along the sand until we feel like stopping pull out the
table and cooking stoves and you’re gonna show me something to cook up on
the beach great let’s go you up for the challenge
absolutely all right let’s go do it Have you ever done this before Steve, no I never, first time. This is one of my favorite things to do and living in Australia
this is great these waves look really inviting look
at this. Yeah. You can almost jumping in and have a surf all right Steve I can’t see anyone ahead
of us or behind us I think this is as good a spot as any to set up what do you
think, Finally I’m hungry All right Steve well we’ve dragged you
all the way out here, about halfway between Lake Cathie and Port Macquarie so
it’s on to you now what are we going to cook Since we are next to the beach
I thought we want to do some seafood Has to be seafood right it has to be seafood
yes we got some Tasmanian Scallops We’ve got some parsnips some zucchini we’re
just gonna improvise a little dish the one I do at my restaurant. so the first
thing we’re going to do is just chop the parsnip but we want to cook it with
cream and vanilla and just let its come really really soft to make that
nice little plastic dip and then we’re gonna add some a little bit of water so
it doesn’t stick to the bottom you need to flatten it first and then
you can scratch the bottom and that’s what you want it’s almost
like a little paste. That will flavor the parsnip okay. Next step get
that butter organised melt it all down next step is a zucchini so we’re just
going to slice the zucchini through the vegetable slicer and we’re gonna use it
like some sort of spaghetti noodle so we’ve got parsnip and with the cream and
vanilla we’ve got butter reducing melting and we’ve got
some zucchini noodles it looks like so what’s the next step
We’re just going to have to wait until this butter is
completely separated from the cream we want the fat from the butter which we
call it clarified butter but we’re going to cook it a little bit more to have the
Beurre Noisette. Beurre Noisette as we say in French it’s got a bit of a nutty
flavour. There won’t be any more cream to it. The cream will be burnt and it’s
just gonna be the oil we’re gonna be using. That’s where the flavour is. That’s
the secret recipe that’s the secret You want the Beurre Noisette so what are you doing now Steve. I’ve put a fig so we’re just gonna split that fig they even look pretty on a cutting board
they do it they do it you should see on the plate how they’re gonna go. So i’ve separated the
parsnip and the cream now I’ll strain it out I’m just gonna squash the parsnip
through the sifter to get a puree We feel like we’re in the middle of nowhere
but still have some surfers finding their way out here. so this is Beurre Noisette I was talking
to you about I’ve brought a bit of special spice that is fennel seed
ground you can sprinkle it directly onto your zucchinis it gives a nice little
flavour through. We’re just gonna sauté those zucchinis into that butter. Perfect that’s how we need it now they’re nice and soft. I can’t wait to
try this parsnip I can just smell that vanilla cream flavour coming out of it
that’s gonna be unreal. It will be So this is our last part. The hero of the dish we’ve got the scallops the beautiful scallops.
These beautiful scallops we’re going to cook in that butter we prepared earlier
so the trick is to have a pipping hot pan Absolutely. A minute and a half to two minutes on one side and another minute on the other and that’s it, until
they’re browned up they’re nice and caramelised. Look at that
color pour a little bit of juice over it.
You want to taste that little butter through Finally a bit of lime for my
garden. We are good to go. Should I make a second plate. Let’s do it all over again. haha. Wow! It’s pretty good. That is delicious. Wow you can really taste all of the
fennel in that puree that brings it all together. That is absolutely delicious
thank you you can taste all the different levels of flavor in there but
there’s something special about cooking outside isn’t there. It just lifts
everything to the next level even with such a simple dish like this one. Anyone
can cook it at home. Glamping food, five star location Not too bad. Well thanks
very much for joining me on this adventure today If you’d like to
download the recipe or learn more about this region go to outsidethekitchen.com.au Next time on Outside the Kitchen we get our feet muddy and a
seafood chef gives us an easy to do fish in the bag recipe. Wow this looks
outstanding I can’t wait to get my fork into that Keep cooking outside

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