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Burgers Are Better!
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Joel Bennetts, the chef behind Bondi's and , shares pointers to elevate our homecooked meals.
What are the kitchen gadgets and tools you can't live without?
I have a Gozney oven on my balcony so I do a lot of stuff in there like steak and roasted fish.
It's important to invest in a fish slice or an offset spatula, something that's good for picking up protein delicately.
I love my squeezy bottles. If I make a dressing, I'll have it in a squeezy bottle. And I put my olive oil straight from the big four litres tin into a squeezy bottle as well.
What essentials do you always have in your pantry and fridge?
I always have French shallots and garlic, and a really good olive oil. I also have Asian ingredients, like fish sauce, sesame oil, light soy, dark soy, dashi powder, gochujang sauce and ginger, and citrus. In terms of fresh produce, we love our mushrooms and Chinese greens.
If I make a dressing, I'll have it in a squeezy bottle.
I always have scallops in the freezer that I get from the fish market.
Another essential is frozen stock cubes. If you make stock at home, freeze it in ice-cube trays. Then, if you make pasta, a sauce or something that needs a little bit more flavour, throw in your ice cube of chicken or beef or prawn stock.
What are your tips to make a great burger?
I would say keep it simple. You need a good bread roll, a brioche or milk bun that you lightly toast. Keep the combinations that you're putting on the burger simple.
I like my burger sauce a bit chunky with cornichons and onions, kind of like an elevated Big Mac sauce. You just want to make sure that your sauce has a good balance of acidity and saltiness. You don't want it to be too thin so make sure that if you use things like cornichons and jalapeños, you take off the liquid. But you can also use a bit of the liquid to adjust the acidity of the sauce.
What are your tips for cooking fish at home?
First of all, go to a fishmonger. I go to a good one in Maroubra. Try to stay away from Coles and Woolies for fish and seafood. Once again, keep it simple. At Fish Shop, we offer three types of fish, and we have a few different condiments: lemon and rocket, tartare, salsa verde and tomato and olive caponata. It's about simplicity; all you need is a piece of well-cooked fish with crispy skin.
I recommend that people invest in a fish weight. You get good results when you are cooking fish, but not only that. You can use it for cooking a cauliflower steak, an actual steak or chicken thigh with skin. It essentially helps relax the protein and, at the same time, maintains a flat, even surface so you get crispy skin. Also, use less butter and less cream. It's about acidity, a good olive oil and a nice salad.
