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Cooking Class with Scott Gooding and Whirlpool Cooking
Scott Gooding makes healthy food look and taste amazing, so when I was invited down for a cooking class to checkout Whirlpool's latest technology: 6th SENSE I was excited. On the menu today was Chicken Tacos with Guacamole and Salmon Poke Bowl.
Scott is working with Whirlpool to help promote the brand's message of helping families have more quality time by simplifying cooking with the latest technology. Whirlpool's The 6th SENSE Kitchen technology intuitively detects, senses, adapts and controls to give perfect results effortlessly. Those who have followed Scott Gooding's career will know that his message is about healthy eating that's not boring.
Now the pressure was on. Scott demonstrated what we had to do then it was over to us!
First on the list. Chicken Tacos with Guacamole.
Instead of taco shells Scott uses crisp lettuce cups.
Serves 4.
1 whole chicken
1 tbsp butter
1/2 onion
1/2 lemon
3 tbsp olive oil
Sea salt and black pepper
2 tomatoes - cored, seeds removed and diced
4 ripe avocados - flesh removed.
1-2 limes juiced
1 small red onion finely chopped.
1 tsp cumin
1/2 cup coriander leaves (optional)
8 baby radicchio leaves
8 baby cos lettuce leaves
Sea salt and black pepper (again)
Method
Pre heat oven to 190c (if you have a Whirlpool 6th SENSE Technology this will manage the cooking process for you). – make a small incision under the skin on the breast of the chicken and place the butter between the skin and the chicken – Inert the onion and lime into the cavity of the chicken – Place in a baking tray, add olive oil and season – Bake for about 60 minutes then remove and allow to rest for 10 minutes – Pull the chicken apart and place in bowl with more seasoning – Place the onion in a bowl with water and soak for 5-10 minutes, then rinse and drain – Mash the avocado with a fork and add the lime (to taste), coriander, cumin and chopped onion then season – add a tsp of chopped tomato to a lettuce cup – place a small handful of the chicken on top – add tsp of guacamole and garnish with micro herbs.
Absolutely delicious!
Salmon Poke Bowl
Serves 2
Dressing:
1 garlic clove finely chopped
1cm giner finely chopped
1 chilli finely chopped (no seeds)
2 limes juiced
1 tsp fish sauce
1/2 tsp honey
Bowl:
1 salmon fillet poached and pulled apart
1 avocado mashed
1/2 lime juiced
1 large carrot grated or chopped
1/2 cucumber sliced
1/4 red cabbage finely chopped
1/2 bunch of coriander chopped
1 long red/green chilli finely chopped (no seeds)
Handful loose salad leaves
1 tsp sesame seeds
Sea salt and black pepper
Before I go on with method; that's one awesome tattoo you have there Scott!
Combine all the ingredients for the dress and whisk/stir, set aside and allow the flavours to infuse (adjust accordingly to get the right balance of spice, sour, salt and sweet) – Bring some salted water to the boil – place the salmon fillet in the water and return to the boil – Once boiling remove from the heat and set asie with lid on for 8-10 minutes – In a bowl combine the avocado, lime, coriander and gently mash together with seasoning – Arrange the other ingredients in the bowl with the loose salad leaves comprising the base – Once cooked remove the salmon from the water, pull the meat apart and place in the bowl – Drizzle the dressing and dress with sprouts or micro herbs.
This is a quick healthy dish to make and tastes sensational.
To find out more about Whirlpool's 6th SENSE visit www.whirlpool.com.au
