Chef Adrian begins the demo by teaching his Gnocchi recipe
Due to Singapore’s overwhelming response, this gastronomic event was brought back in October of this year with bigger names who were ready to share their cooking tips and signature recipes with their eager guests. Its second installment, which was held from 3 to 5 December, was dubbed The Perfect Cut with Adrian Richardson. It featured the host of Good Chef Bad, Bad Chef and Secret Meat Business teaching food enthusiasts his signature recipes.
The cooking demo, which was held at the AFC Cooking Studio, began with Chef Adrian’s Gnocchi, Lamb, Sweet Peppers and Caramelised Onions recipe. An Italian dish made from flour, egg, cheese, and potatoes, he made it his own by making it meaty with the addition of lamb. After showing the foodies how to make this dish, they also got to sample it before they moved on to the next course.
The perfect steak topped with tabouleh
The second dish was the Perfect Steak. Chef Adrian mentioned that a good piece of grilled steak is one of the simplest meals, yet so many people worry endlessly about how to cook it properly. As such, he shared some useful tips on how the guests can grill the perfect steak. One of these is to rub the meat with olive oil, salt and pepper before putting it on the grill. He then showed how it was done to the foodies, who had their eyes and ears glued on what he was doing.
Chef shows guests his fake sausage links
Now, for the fun part: how to make a Merquez sausasage from scratch. Armed with his sausage maker, he then sought the help of two lucky guests to squeeze his specially-made ground meat into the casings. As for dividing it into links, he had a fake sausage ready and showed how it was twirled the correct way. With some jokes on the side, this was received with much laughter and applause from the audience.
Meat wasn’t the only thing in Chef Adrian’s menu for the day. He ended the demo with a Vanilla Crème Brulee dessert treat. He made it very simple and easy to do with only 4 steps on how to prepare it. For most audiences, it was easy to do except for the caramelising the sugar on top with a flame thrower. Nonetheless, it was a demonstration that most of the foodies, if not all, definitely enjoyed.
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