Marni Xuto Teaches: Thai Cuisine
Discover the various dishes you’ll be cooking with Matt on this course and the chef skills to master. The course features a range of Matt’s favourite dishes that he has cooked throughout his career, including his famous red wine sauce that got him to the final of Masterchef: The Professionals.
Lesson One: Mar Hor (Galloping Horse)
Matt kicks off with the ultimate in fine dining, the Beef Wellington. You can find this dish on the menus of many of the world’s best restaurants. Treat yourself by tackling this culinary masterpiece.
Lesson Two: Larb Tofu
Matt teaches you a life skill in this episode, how to make the ultimate roast potato. This will elevate your Sunday lunches to a new level – forever!
Lesson Three: Thai Corn Cake
Matt shows us how to make this vegetarian Sunday roast headliner. The Mushroom Wellington is filled with caramelised onion, spinach and mushroom duxelles. It’s easy to make, restaurant quality and will impress all your guests.
Lesson Four: Cauliflower Tempura
Marcus Wareing was quoted “this is one of the best sauces I have ever tasted during my time in the Masterchef kitchen”. In this episode, Matt shows you how to make his famous red wine sauce that will be the crowning jewel of your Sunday roast.
Lesson Five: Vegan Drunken Noodles (Pad Kee Mow)
Also known as “burnt cream”, this French classic is the perfect way to end a meal. With a velvety custard base and a crunchy caramelised top, it is one recipe that all chefs must have in their repertoire.