Thursday, January 14, 2010

Cooking with Tetsuya! Japanese Cuisine Scampi, Spatchcock and Kingfish.

I had the amazing experience yesterday of being in the prescence of one of the world's top Chefs and I wanted to share some of his recipes, tips and philosophy on cooking! 

Tetsuya is originally from Japan and came to Australia over twenty years ago to start a stellar career and end up being a three hat chef!  You can find out more about Tetsuya here.  Like most immigrants Tetsuya found success with his cooking by using traditional recipes and over time combining them with new flavours of his adopted country, whilst remaining true to the simplicity and flavours of the ingredients he uses. 

I'll share with you a few of the dishes he made on the day!

New Zealand Scamp Tail, Witlof and Citrus

What Tetsuya said:

"This dish is simple tasting but easy to do at home".
"Cook Scampi on low heat (65degrees in oven) so as not to make it mushy - slow cook is better."


Serves 6

  • 6 Scampi tails
  • 2 witlof cooked in olive oil and orange
  • 1 orange
  • 100ml of olive oil
  • 1 lemon
  • 2 limes
  • 2g of choped fresh tarragon
  • Herb oil (2ml grape seed oil, chopped tarragon, chopped ginger)
  • Sat,
  • White pepper
  • Brown Sugar
  • Wakame
Mix the juice of lemon and lime with tarragon and brown sugar to taste.
Stir in olive oil.  Cut the witlof into quarters amd grill on both sides and arrange on top of wakame.
Brush the scampi tails with herb oil, season and roast on a very low heat without any colour intil just cooked (almost translucent - you don't want it white)
Place on top of the witlof and pour over a little citrus dressing.

"You can add and create dishes - not that hard - okay to experiment."
"Every Chef has a passion to cook but first a passion for eating - if you don't like eating why cook?!"

Braised Spatchcock with Olives and capers

Serves 4


  • 2 Size No. 5 spatchcock, cut into halves
  • Salt and pepper to taste
  • Paprika
  • Dry white wine
  • Water
  • 2 tablespoons salted packed capers, rinsed
  • 20 black olives (use juice/brine that comes with them)
  • 4 cloves of garlic, crushed
  • 1/2 tablespoon of oregano, chopped
  • 100ml of olive oil
  • 1 tablespoon parsley, finely chopped

Pre-heat the oven to 200 degrees.
Place spatchcock halves into a deep baking dish. skin side up.  Season with salt and pepper.  Cook with the bones, it will add amazing flavour to the dish.
Pour the wine over each of the spatchcocks until the liquid reaches half way up the sides of each spatchcock.  Add water if more liquid is required.  Sprinkle 1 teaspoon of paprika.
Add the capers, olives, garlic and oregano to the iquid.  Let the juice or brine from the olives fall into the mixture too.
Drizzle the olive oil over each spatchcock halve and place in the pre-heated oven to cook for 45mins, or until the skin is golden and spatchcock is cooked through.
To serve, place in the centre of serving plates and spoon over a little of the liquid.

With the liquid - if you have some left over, Tetsuya recommends mopping up with crusty bread!  Another tip if you have enough juice is to cook up some pasta and serve fresh with some parsley to garnish.

Salad of Kingfish, Black Bean and Orange

Serves 6


  • 1 x 400g fillet king fish
  • 6 orange segments sliced
  • 10g chopped black beans
  • 5g baby shiso leaves
  • 2g chilli flakes
  • 3g Julienne garlic and ginger
  • 2g baby coriander leaves
  • 10ml grape seed oil
  • 3g leek batons
  • 2g chive batons
  • 10ml soy, mirin and sake
  • 5g washed wakame
  • 2g sliced scallions
  • salt

Skin the king fish and cut on an angle into 4/5mm slices
Arrange the wakame onto a large plate, place the kingfish on top
Season the fish with soy marinade.  Place all the herbs, black beans, citrus, leeks and scallions on and around the kingfish.  Heat up the grape seed oil and carefully pour over the fish.  Finish with a little olive and a little salt oil and serve.

Cocinar, comer y ser feliz!
Leticia (with a little help from Tetsuya!)


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