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Monday, November 28, 2016

Learning the Secret of Australian Barbecuing at New World Manila Bay

With the Holidays lingering to our senses and all the delectable dishes are all in our heads by now, I’m pretty sure you are dead crazy thinking what to have on your Holiday table that will still be a hit among your loved ones but without sacrificing your Christmas bonuses.


Well, I’ve learned a little secret just a few days ago from the master chefs of New World Manila Bay in Manila City, and this involves Australia’s good ole barbecuing. Through the help of renowned chef of 2POTS Kitchen, Chef Peter Van Es and New World Manila Bay Executive Chef James Williams and his awesome culinary team, we were introduced to the easy-to-do and truly delectable world of Australian Barbecuing with Australia-based beef supplier, Stockyard.



Our day at New World Manila Bay started with a little introduction to one another and then followed immediately by a brief background on Stockyard Beef. It was like a short course of Aussie Barbecuing complete with aprons and kits that really made us all excited and giddy.

Our team was divided into four with around 4 to 5 members each. Each table has one assisting sous chef whom directed us on what to add, to cut and to skew next. Given the gigantic pieces of meat and tools and morning heat, I’d still consider everything safe and fun.

The first dish that we were tasked to prepare was the marinade for the biggest Wagyu Tomahawk I’ve ever seen! As in whoa! Preparation time for this big slab of meat usually takes around 8-10 minutes, but since our wonderful hosts put everything on our tables, it only took us around 3-5 minutes. Our Grilling Stations were also prepared by the chefs, so right after putting everything together and massaging it unto the meat, the heat is on!


If you are watching cooking shows on TLC and Food Network, everything is very much like those shows. It was sizzling fun and education at the same time. Chef Peter was so accommodating with our questions too that made everything so light and really enjoyable.


Next on our schedule was to grill Rump Cap Churrasco. Though, it has almost the same process as the Tomahawk, Rump Cap Churrasco requires some skewing and a really tough grilling since this meat will go straight to this oven like grills. This dish is inspired by Spanish or Portuguese since Churrasco literally means grilled meat.

Unlike the Tomahawk, Rump Cap Churrasco is much easier to prepare and t grill given the size of the meat and how it is done.

Rump Cap Churrasco
Lemon, garlic, thyme, parsley finished with gremolata

INGREDIENTS:

For the rump cap:

750g Stockyard beef long-fed rump cap
1pc. lemon rind
0.5 bunch thyme, finely chopped
0.5 bunch Italian parsley, finely chopped
100g garlic cloves (approx. 6 pcs.), peeled and crushed
2.5g sea salt flakes
0.2lt extra virgin olive oil

For the gremolata:

0.5 bunch Italian parsley, finely chopped
1pc. lemon rind
100g black olives, pitted and finely chopped
2.5g sea salt flakes
0.2lt extra virgin olive oil

INSTRUCTIONS:

1. Cut the Rump cap in 1/2 inch thick or depending on size preference.

2. In a bowl, combine the rest of the ingredients to form the marinade then add in the meat pieces to coat on to the marinade. Cover and keep in chiller. The longer you marinate the meat, the deeper the flavor. I recommend 2 hours minimum or overnight.

3. Thread the meat onto a metal churrasco skewer. Set aside.
Over a high heat BBQ, seal the meat on 2 sides then turn down to a ‘medium’ heat to resume cooking the churrasco.

4. For the Gremolata – combine all ingredients in a small bowl and season correctly.

5. Let rest for a minimum of 10 minutes. Slice and place on warm serving platter.

5. Correct seasoning then drizzle over gremolata.

6. Serve.


For the last meat dish that we have for that morning, we were tasked to do Korean Barbecue-style Beef Short Ribs. For those Asian dish lovers who just love the sweet and salty combination of flavors on their meat, this Beef Short Ribs is definitely something you should learn.

Beef Short Ribs
Marinated, Korean barbecue-style

INGREDIENTS:

For the ribs:
750g Stockyard beef long-fed

For the marinade:
360ml tomato ketchup
70ml worcestershire sauce
60ml olive oil
15g grain mustard
25ml white vinegar
20g paprika
5g paprika, smoked
5g oregano, dried
180g fruit chutney
5g white peppercorns, slightly crushed
2.5g salt
125ml coca-cola
130g barbecue sauce

salt, pepper and olive oil to season

INSTRUCTIONS:

1. Season the ribs liberally with salt, pepper and olive oil.

2. Combine the rest of the ingredients to make the marinade. Coat the ribs evenly and let it sit for at least 2 hours or overnight. The longer you marinate the meat, the deeper the flavor.

3. Over a high heat BBQ, seal the meat on 2 sides then turn down to a ‘medium’ heat to resume cooking the ribs to your liking however these ribs are best kept medium.

4. It is important to let it rest for a minimum of 8 minutes to let the juices settle.

5. Slice and plate on warm platter to serve.


A barbecue wouldn’t be that Aussie without sauce, and that morning, aside from the juicy and truly delectable meat dishes, we were also treated to a morning of barbecue sauce called Bearnaise Sauce. 

From the looks of it, it seems like a Hollandaise Sauce, but according to our sous chef, this one is a little thinner and tangy since the white wine vinegar gives that twist.

Bearnaise Sauce

INGREDIENTS:

300g unsalted butter, melted with milk solids removed
4pc. egg yolks
45ml water
30ml white wine vinegar
3pcs. tarragon, stems removed, leaves loosely chopped and reserved
4pcs. Italian parsley, stems removed, leaves loosely chopped and reserved
0.25 bunch chervil, stems removed, leaves loosely chopped and reserved
10pcs. white peppercorns
1pc. French shallot, loosely chopped
1/2pc. lemon, juiced and strained

Salt and cayenne pepper, to season

INSTRUCTIONS:

1. Combine the white wine vinegar, STEMS of all the herbs, peppercorns and shallots in a small sauce pan and reduce by 1/2 over a low heat. Set aside to cool then strain.

2. Combine strained liquor with the egg yolks in a medium sized stainless steel bowl.

3. Set bowl over a pan of gently simmering water and whisk for approx. 8 minutes. (you may need protection from the heat)

4. Continue whisking until the ‘sabayon’ has reached a ribbon stage. This means that the sabayon holds nicely between the whisk fronds. Do not heat above 65oC or you will get scrambled eggs!

5. Remove form heat and slowly whisk in the warm clarified butter.

6. Correct seasoning then add lemon juice & the chopped leaves of parsley, tarragon and chervil.


As a treat to all participants, aside from eating what we cook, we were also treated to a sweet surprise as we were served with Mango Pavlova at the end of our very carnivorous lunch. Also, at the end of this short course, we received a certificate of participation, which served as additional souvenir for this memorable day.


This Yuletide Season, make the best out of it. With all your loved ones surround you with Tender, Love and Care, nothing beats a day shared with good food, heart-warming stories, smile and hugs that are just comforting and truly magical - no matter what you have on your tables.


To know more about the Secrets of Barbecuing, you may visit http://manilabay.newworldhotels.com/en/

Have a Happy Holidays, everyone!



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