Kia ora whanau,
At Healthy Hospo NZ we’ve been trying to think of some ways to keep you healthy in your bubble (and outside, for those of you lucky enough to be in level 2!)
We teamed up with our buddies from Campari NZ and thought why not talk to some of our awesome Chefs around NZ and share some of their favourite recipes.
You know, get inspired to get creative and try making something new in the kitchen!
So we’d love to introduce you to a little series we’ll be sending directly to your inbox over the next few weeks: In the Kitchen… with Healthy Hospo.
We will feature one chef a week, publish their favourite recipe, ask them a little about themselves and why they chose this particular recipe.
This week, we’d like to introduce you to Donovan Mucke, Freelance Chef at Alchemy Foods.
Donovan: " I washed dishes out of high-school and was lucky enough to work under chefs who loved to teach in my early years. As I grew through kitchens I met people with different styles, ideas and passions who helped me formulate my idea of what kind of chef I aim to be. So now I'm here, still working on that and loving the people I meet along the way.
I definitely love being a chef for the art of it. I can't paint for the life of me, or sing (well), so instead food is that creative outlet for me. Being able to make something from your own skill and imagination, and be part of a community of people doing the same is what makes it all worth it. "
Why did you choose this recipe?
"Okonomiyaki is definitely my comfort lockdown classic, the name translates to 'what you like' and that's the kinda versatility I like to cook with. Smoked fish and leek put a Kiwi homestyle spin on this dish, making it more relatable for people trying out okonomiyaki for the first time"
To follow Donovan on Instagram, check out @alchemy.foods
Smoked Fish and Oyster Mushroom Okonomiyaki
220g x Okonomiyaki Flour
(Sub for 120g x Flour / 80g x Cornflour / 1 tsp x Baking Powder / 50ml x Soy Sauce)
3 x Egg
1 ¼ cup x warm Dashi stock
(Sub for Vege stock)
Smoked Gemfish x 700g
¼ x Green cabbage
1 x Leek
1 Bunch x Spring onion
Make batter with flour, liquid, eggs and MSG
Leave to rest for 2 hours in the fridge
Slice cabbage, spring onion and the white of the leek.
Roughly shred fish meat by hand
Fold cabbage and leek into the batter until evenly mixed.
Add spring onion and smoked fish and lightly mix
In a hot, well oiled pan add half the mix and shape into a circle roughly 30mm thick.
After forming a crust underneath, lower the heat until cooked halfway through.
Flip and repeat until cooked through.
Repeat with the second half of the mix
Top with shichimi mayo and oyster mushrooms.
2 cups x Kewpie mayo
½ cup x Gochujang paste
1 TBSP x Shichimi chilli powder
50 ml x Yuzu juice
(Sub for lemon juice)
Blend & adjust chilli to spice level wanted
Soy-glazed Oyster Mushrooms:
300g x Oyster mushrooms
50ml x Mirin
50ml x Soy sauce
Tear mushrooms into bite sized pieces
Sear off in a hot oiled pan
Add mirin and soy, reduce into a glaze and toss with handful of sesame seeds
If you end up giving this recipe a go, we'd love to know!
Upload a story or post on Instagram and tag us: @healthyhosponz
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