Chef Cheong Liew
Presenter: Kim Syrus
We all love our food and many of us are going back to growing our own fruits, vegetables and herbs. To get a culinary opinion of this growing garden to the plate the, Kim catches up with the Hilton Hotel’s Grange Restaurant super chef, Cheong Liew.
They meet up in the Fern Avenue Community garden, which is absolutely filled with plants. As a gardener, Kim looks at all the work that has to be done to produce everything, but as a chef Cheong Liew looks at things a little differently.
It is like a huge vegetable market which he can do anything with from the garden. Freshness is really important and he wants to get the absolute essence of freshness from the garden to the plate as soon as he can because it is bursting with flavour.
For recipes and inspiration Cheong Liew recommends a ragout of vegetables, with zucchini and capsicums, chilli’s and some herbs form the garden.
Ragout of Fern Ave Garden Vegetables with Pasta
6pax
Ingredients
250gmYellow zucchini- cut into 1cm thick rounds pieces
10 zucchini flowers with baby zucchini- roughly cut into 1cm pieces
2 vine ripened tomatoes- cut into halves, squeeze out the seeds, cut into quarters
150g young green beans- string and blanch in salt and sugar water.
3 Field mushrooms- wash, peel outer skin and cut into quarters or smaller.
6 baby carrots- wash, trimmed, peeled, cut into halves lengthwise and blanch in salt and sugar water
1 large red capsicum- washed, removed seeds, cut into 2cm cubes.
3 Shallots- peeled, cut into quarters lengthwise and loosen.
2 sweet basil leaves- hand tear,
1 Red chili- finely chopped
1 Garlic- crushed and finely chopped
1 tablespoon lemon juice
½ tablespoon sea salt
360g pasta
150ml mineral water
Extra virgin olive oil
20g Butter
40ml white wine
Cracked black pepper
Method:
In a large deep saucepan, heat olive oil, add sea salt, black pepper, chilies, shallots, garlic and gently fry for a few second
Add in zucchini, beans, baby carrots, tomatoes and mushrooms. Evenly stir the butter with out damaging any vegetables.
Add white wine, a squeeze of lemon juice, mineral water and pasta.
Mix through the ragout evenly and cook for 3-4 minutes on a medium heat until there is very little liquid
Add in roughly cut zucchini flowers, basil and toss the mixture to evenly mix in the ingredients.
Add more extra virgin olive oil and serve,
We all love our food and many of us are going back to growing our own fruits, vegetables and herbs. To get a culinary opinion of this growing garden to the plate the, Kim catches up with the Hilton Hotel’s Grange Restaurant super chef, Cheong Liew.
They meet up in the Fern Avenue Community garden, which is absolutely filled with plants. As a gardener, Kim looks at all the work that has to be done to produce everything, but as a chef Cheong Liew looks at things a little differently.
It is like a huge vegetable market which he can do anything with from the garden. Freshness is really important and he wants to get the absolute essence of freshness from the garden to the plate as soon as he can because it is bursting with flavour.
For recipes and inspiration Cheong Liew recommends a ragout of vegetables, with zucchini and capsicums, chilli’s and some herbs form the garden.
Ragout of Fern Ave Garden Vegetables with Pasta
6pax
Ingredients
250gmYellow zucchini- cut into 1cm thick rounds pieces
10 zucchini flowers with baby zucchini- roughly cut into 1cm pieces
2 vine ripened tomatoes- cut into halves, squeeze out the seeds, cut into quarters
150g young green beans- string and blanch in salt and sugar water.
3 Field mushrooms- wash, peel outer skin and cut into quarters or smaller.
6 baby carrots- wash, trimmed, peeled, cut into halves lengthwise and blanch in salt and sugar water
1 large red capsicum- washed, removed seeds, cut into 2cm cubes.
3 Shallots- peeled, cut into quarters lengthwise and loosen.
2 sweet basil leaves- hand tear,
1 Red chili- finely chopped
1 Garlic- crushed and finely chopped
1 tablespoon lemon juice
½ tablespoon sea salt
360g pasta
150ml mineral water
Extra virgin olive oil
20g Butter
40ml white wine
Cracked black pepper
Method:
In a large deep saucepan, heat olive oil, add sea salt, black pepper, chilies, shallots, garlic and gently fry for a few second
Add in zucchini, beans, baby carrots, tomatoes and mushrooms. Evenly stir the butter with out damaging any vegetables.
Add white wine, a squeeze of lemon juice, mineral water and pasta.
Mix through the ragout evenly and cook for 3-4 minutes on a medium heat until there is very little liquid
Add in roughly cut zucchini flowers, basil and toss the mixture to evenly mix in the ingredients.
Add more extra virgin olive oil and serve,
Presenter: Kim Syrus
We all love our food and many of us are going back to growing our own fruits, vegetables and herbs. To get a culinary opinion of this growing garden to the plate the, Kim catches up with the Hilton Hotel’s Grange Restaurant super chef, Cheong Liew.
They meet up in the Fern Avenue Community garden, which is absolutely filled with plants. As a gardener, Kim looks at all the work that has to be done to produce everything, but as a chef Cheong Liew looks at things a little differently.
It is like a huge vegetable market which he can do anything with from the garden. Freshness is really important and he wants to get the absolute essence of freshness from the garden to the plate as soon as he can because it is bursting with flavour.
For recipes and inspiration Cheong Liew recommends a ragout of vegetables, with zucchini and capsicums, chilli’s and some herbs form the garden.
Ragout of Fern Ave Garden Vegetables with Pasta
6pax
Ingredients
250gmYellow zucchini- cut into 1cm thick rounds pieces
10 zucchini flowers with baby zucchini- roughly cut into 1cm pieces
2 vine ripened tomatoes- cut into halves, squeeze out the seeds, cut into quarters
150g young green beans- string and blanch in salt and sugar water.
3 Field mushrooms- wash, peel outer skin and cut into quarters or smaller.
6 baby carrots- wash, trimmed, peeled, cut into halves lengthwise and blanch in salt and sugar water
1 large red capsicum- washed, removed seeds, cut into 2cm cubes.
3 Shallots- peeled, cut into quarters lengthwise and loosen.
2 sweet basil leaves- hand tear,
1 Red chili- finely chopped
1 Garlic- crushed and finely chopped
1 tablespoon lemon juice
½ tablespoon sea salt
360g pasta
150ml mineral water
Extra virgin olive oil
20g Butter
40ml white wine
Cracked black pepper
Method:
In a large deep saucepan, heat olive oil, add sea salt, black pepper, chilies, shallots, garlic and gently fry for a few second
Add in zucchini, beans, baby carrots, tomatoes and mushrooms. Evenly stir the butter with out damaging any vegetables.
Add white wine, a squeeze of lemon juice, mineral water and pasta.
Mix through the ragout evenly and cook for 3-4 minutes on a medium heat until there is very little liquid
Add in roughly cut zucchini flowers, basil and toss the mixture to evenly mix in the ingredients.
Add more extra virgin olive oil and serve,
We all love our food and many of us are going back to growing our own fruits, vegetables and herbs. To get a culinary opinion of this growing garden to the plate the, Kim catches up with the Hilton Hotel’s Grange Restaurant super chef, Cheong Liew.
They meet up in the Fern Avenue Community garden, which is absolutely filled with plants. As a gardener, Kim looks at all the work that has to be done to produce everything, but as a chef Cheong Liew looks at things a little differently.
It is like a huge vegetable market which he can do anything with from the garden. Freshness is really important and he wants to get the absolute essence of freshness from the garden to the plate as soon as he can because it is bursting with flavour.
For recipes and inspiration Cheong Liew recommends a ragout of vegetables, with zucchini and capsicums, chilli’s and some herbs form the garden.
Ragout of Fern Ave Garden Vegetables with Pasta
6pax
Ingredients
250gmYellow zucchini- cut into 1cm thick rounds pieces
10 zucchini flowers with baby zucchini- roughly cut into 1cm pieces
2 vine ripened tomatoes- cut into halves, squeeze out the seeds, cut into quarters
150g young green beans- string and blanch in salt and sugar water.
3 Field mushrooms- wash, peel outer skin and cut into quarters or smaller.
6 baby carrots- wash, trimmed, peeled, cut into halves lengthwise and blanch in salt and sugar water
1 large red capsicum- washed, removed seeds, cut into 2cm cubes.
3 Shallots- peeled, cut into quarters lengthwise and loosen.
2 sweet basil leaves- hand tear,
1 Red chili- finely chopped
1 Garlic- crushed and finely chopped
1 tablespoon lemon juice
½ tablespoon sea salt
360g pasta
150ml mineral water
Extra virgin olive oil
20g Butter
40ml white wine
Cracked black pepper
Method:
In a large deep saucepan, heat olive oil, add sea salt, black pepper, chilies, shallots, garlic and gently fry for a few second
Add in zucchini, beans, baby carrots, tomatoes and mushrooms. Evenly stir the butter with out damaging any vegetables.
Add white wine, a squeeze of lemon juice, mineral water and pasta.
Mix through the ragout evenly and cook for 3-4 minutes on a medium heat until there is very little liquid
Add in roughly cut zucchini flowers, basil and toss the mixture to evenly mix in the ingredients.
Add more extra virgin olive oil and serve,
AS SEEN ON 
