Celebrity chef Ed Halmagyi shares his ultimate guide to cooking

Celebrity chef Ed Halmagyi shares his ultimate guide to cooking

Celebrity chef Ed Halmagyi shares his ultimate guide to cooking

Celebrity chef Ed Halmagyi (pictured) has offered his ultimate cooking guide

Celebrity chef Ed Halmagyi has offered his ultimate guide to cooking, including his favorite shortcuts, go-to flavor-enhancing ingredients and budget winter meals.

The Better Homes and Gardens star said it is important to set up a tidy kitchen, with everything in place, to make cooking and cooking flow smoothly.

‘In commercial kitchens, chefs talk about making their “mis en place”. They mean preparation, but it actually translates as “everything in its place”, which is exactly how kitchens – commercial or domestic – should be, ‘Ed told the Daily Mail Australia.

‘Be realistic about how you actually cook. Too many people decorate their kitchen based on a fictitious idea of ​​the look they want and keep truffle oil, quinoa and caviar within reach when pasta, canned tuna and muesli are the right go-to’s.

‘Being honest helps you decorate your space in a way that will really work for you.’

The Better Homes and Gardens star said it is important to have a tidy kitchen with everything in place to make cooking and cooking flow.

The Better Homes and Gardens star said it is important to have a tidy kitchen with everything in place to make cooking and cooking flow.

Ed’s best cooking shortcuts

Are you going to brown farce for a bolognese or stew? Mix a little bicarbonate of soda in the meat before cooking. It browns in a quarter of the time and loses none of its juiciness

Halve cherry tomatoes at the pound: Place a pounded cherry tomato on your cutting board, then place a flat plate or cake board on top. Gently push down to hold them in place and push your knife through underneath. Presto! Your tomatoes are halved into lettuce right away

Peel a garlic in 20 seconds: Place a clove of garlic between two metal bowls and shake vigorously. It makes a terrible noise, but the garlic peels in 20 seconds

Ripe avocados fast: If you have a rock hard avocado and want it for guacamole tomorrow, put it in a plastic bag with a ripe banana overnight. It’s like magic. Your avocado will be tender and soft, ready to eat.

When it comes to cooking shortcuts, the Mitsubishi Electric Australia ambassador revealed some of his favorite tricks.

“Since I’m a little lazy by nature, I love a good shortcut,” Ed said.

Are you going to brown the mince for a bolognese or stew? Mix a little bicarbonate of soda in the meat before cooking. It browns in a quarter of the time and loses none of its juiciness.

‘Place a pounded cherry tomato on your cutting board, then place a flat plate or cake board on top. Gently push down to hold them in place and push your knife through underneath. Presto! Your tomatoes are halved into lettuce right away. ‘

To peel a whole clove of garlic in a matter of seconds, Ed suggested placing a head between two metal bowls and shaking ‘vigorously’.

If you have a rock hard avocado and want it for guacamole the next day, he said you just put it in a plastic bag with a ripe banana overnight.

‘It’s like magic. Your avocado will be tender and soft, ready to eat, “Ed said.

To take dishes to the next level, he said his go-to flavor-enhancing ingredients include Worcestershire sauce, parmesan cheese and miso.

‘Worcestershire sauce adds a knockout punch to meat. It is made with tamarind and fermented fish, both of which are rich in naturally occurring umami, ‘Ed explained.

Like Worcestershire sauce, parmesan is umami-rich. In fact, all cheeses are, but the harder the cheese, the richer it gets. Save it not only for Italian cooking, small quantities can transform almost any food.

“While miso-fermented soybean paste is used for a simple and elegant soup in Japanese cooking, but teaspoons can add depth to steam, braiser and even gravy.”

To take dishes to the next level, he said his go-to flavor-enhancing ingredients include Worcestershire sauce, parmesan cheese and miso

To take dishes to the next level, he said his go-to flavor-enhancing ingredients include Worcestershire sauce, parmesan cheese and miso

Revealed: The common mistakes home cooks make

Most people, okay everyone, want dinner to be perfect. But despite that, one all too often makes mistakes.

Do not overcook your vegetables: Not only do vegetables retain much more nutrition if they are just slightly undercooked, but they also taste better. This includes soups. A 24 pumpkin soup is not a triumph, it is an abomination.

Butter and season the meat, not the pan: This not only helps you better control the taste of what you are making, but it also reduces the oil in your dinner for a healthier result.

Honey-soy chicken: Damn, it kills me. It burns every single time. You know that’s true. If you absolutely must use the favored combination, do not marinate, use it as a bastard at the last minute.

For easy and budget-friendly meals, Ed said there are simple things you can do to make a hearty dish for those cold nights without compromising on flavor.

“There’s an old saying in the construction game: ‘Fast, good, cheap – choose two.’ Not only is it fun, but it’s also true of most things in life. But not everything, certainly not dinner if you’re ready to be a little creative, ‘he said.

‘I love a beef stew, it’s not just my favorite meal. And considering that it uses cheap cuts and can be freshened up with beans, it is still one of my best choices.

‘The cost may be relative. After all, there are no cheap lamb pieces anymore, so if you have to choose, choose shoulder. What you can do then is pair it with something really cheap like pearl barley, and hey presto, the problem is solved. ‘

If you’re looking at preparing meals over the winter, Ed said you need to keep in mind that ‘not everything freezes’ well.

‘It’s actually getting cold and solid, the problem comes when you’re going to thaw it. Although you have some of the world’s most groundbreaking food technology found in Mitsubishi Electric’s range of refrigerators, some ingredients are not freeze-thaw stable.

‘They break, dry out or become rubbery – sometimes all three. The worst offenders are starch. Rice, pasta and potatoes do not like to be frozen.

So if you want to cook a stew with rice, or a Bolognese with pasta, you will have to bite into it. Freeze the meaty part and make fresh rice. In fact, it only takes 15 minutes. Unfortunately, that kind of thing also applies to cooling, although it’s not that bad. ‘

Slow-cooked lamb shoulder with barley and olive cassoulet

INGREDIENTS

1 lamb shoulder, approx. 1.6 kg

1 teaspoon celery seeds

1 teaspoon cumin, cracked

1 teaspoon fennel seeds, cracked

sea ​​salt flakes and freshly ground black pepper

2 tablespoons mustard seed oil

8 sticks celery

2 leeks, finely chopped

½ fennel head in fine cubes

8 cloves garlic, chopped

1 teaspoon capers, chopped

2 sprigs of rosemary, chopped

75 g ghee

1 cup pearl barley

3 cups chicken stock

1 tablespoon mustard with seeds

1 cup mixed olives, cut into cubes

4 cups baby spinach leaves

1 bunch parsley leaves

METHOD

1. Preheat oven to 200 ° C. Rub the shoulder with spices and season with salt and pepper. Rub with mustard seed oil. Arrange the celery sticks in the bottom of a frying pan, place the lamb on top, and bake them for 20 minutes. Add 2 cups of water, cover with foil, reduce heat to 150 ° C, then cook for another 3 hours until tender.

2. Sauter leeks, fennel, garlic, capers and rosemary in ghee in a medium saucepan over moderate heat for 5 minutes, then add barley, broth, mustard and olives and simmer for 30 minutes until the barley is tender. Turn spinach and parsley in, and serve with the lamb.

Credit: Fast Ed

The ambassador for Mitsubishi Electric Australia said he always follows the 75% rule when storing things in his fridge.

The ambassador for Mitsubishi Electric Australia said he always follows the 75% rule when storing things in his fridge. “If you look over a shelf and it’s more than 75 percent full, you need to rearrange or maybe use up a few things before you shop again,” he said.

Ed – who is ready to release a new cookbook called Better Homes & Garden Seasonal Kitchen with Fast Ed – said you need to make sure the containers are 80 percent full when you freeze them.

“This gives the food room to expand as it cools without bursting,” he said.

When storing food in the refrigerator, Ed said there is a simple method to follow to ensure your ingredients can last longer.

‘You should always pay attention to how your refrigerator works best. The cold is distributed by moving air, and if that air can not move, then nothing stays at the right temperature, ‘he explained.

‘This results in the food not lasting as long as it should, or the things in the back starting to get ice cold. I generally look at a 75 percent rule as a good starting point.

‘If you’re glancing over a shelf and it’s more than 75 percent full, reorganize or maybe use a few things up before you shop again. Not only will you end up eating better food, but you will save a lot of money along the way. ‘

Beef and barley stew with fennel and soybeans

INGREDIENTS

800 g chuck beef in cubes

sea ​​salt flakes and freshly ground black pepper

2 tablespoons plain flour

¼ cup extra virgin olive oil

2 heads fennel

1 brown onion, chopped

2 sticks celery, chopped

12 cloves garlic, cut into slices

½ bunch of thyme leaves

2 bay leaves, crumbled

2 tablespoons tomato puree

1 cup dry sherry

1½L ox fund

½ cup pearl barley

2 cups mixed baby tomatoes, halved

1½ cups peeled soybeans

1 bunch parsley, finely chopped

METHOD

Preparation time: 10 minutes

Cooking time: 3½ hours

Serves: 6

Season 1 the beef generously with salt and pepper, then pour in the flour and set aside for 10 minutes. Pour the extra virgin olive oil into a large thick-bottomed pan over high heat and fry the beef in batches until well browned. Set aside.

2. Hook a fennel head and put in the pan with the onion, celery, garlic, thyme and bay leaves. Cook for 5 minutes. Mix in the tomato puree, cook briefly, add sherry and broth.

3. Return the beef, turn down the heat and fry gently for 1½ hour. Mix in the barley and cook for another 1½ hour. Mix in tomatoes and soybeans and cook for 10 minutes. Stir in the parsley, then serve.

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