Rise and shine this Sunday morning with a lesson on how to do brunch, cooking alongside Masterchef host Andy Allen, the co-owner of the Three Blue Ducks restaurants in Sydney, Byron and Brisbane.
Live from Aus is a round-up of the country’s best travel adventures presented by Tourism Australia.
The Live From Aus weekend runs on the Tourism Australia Facebook page and YouTube channel from 7am (AEST) this Saturday 16-17 May, 2020.
XO Butter Mushroom Scramble with Andy Allen as a part of Masterclass with ONA Coffee begins at 7am this Sunday, 17 May, 2020:
View on YoutTube
XO Butter Mushroom Scramble With Chilli Roasted Peanuts And Toasted Sourdough
2 Slices Sourdough
2 Spring Onions
4 Eggs For Scramble
Chilli Roasted Peanuts
40g unsalted roasted peanuts
2tsp Korean chilli powder
1tbs rice bran oil
1tbs toasted sesame seeds
2tsp light soy
2tsp sweet soy o Salt to taste
20g dried scallops
10g dried prawns
2g shrimp paste, toasted
50g smokey bacon, roughly chopped
100g long red chillies
½ bunch shallots, finely sliced
250g unsalted butter
1tbs light soy
Salt to taste
1. XO Butter
Soak the scallops and prawns in water for a few hours to rehydrate them, then strain dry and blitz along with the shrimp paste, bacon, chillies, ginger and garlic until a thick paste forms.
Take a medium-sized saucepan and cook off the shallots in the butter, add the paste and cook out until golden. Finish off with soy and season to taste. Set aside until you’re ready to sauté the mushrooms.
2. Chilli Peanuts
Place a small pot over the lowest heat possible. Throw in the peanuts, rice bran oil and chilli powder and cook the peanuts for 5 minutes – you’re aiming to slowly roast the peanuts in the chilli oil.
Next add the toasted sesame seeds, sweet soy, and light soy. Continue cooking slowly until the peanuts start to caramelise and the chilli powder starts to clump together. Season just before taking them off the heat, then leave them to cool until you’re ready to serve.
3. Mushroom Scramble
It’s time to sauté the mushrooms, so take a medium-sized frying pan and place it over high heat. Add a knob of butter and a touch of oil to stop it from burning and cook the mushrooms for around 3-4 minutes. When they’re almost ready, toss through a couple of tablespoons of the XO Butter. Once the mushrooms are sautéed, take them off the heat and keep them in a warm spot.
Finally, place a large non-stick frying pan over high heat. Coat the spring onions with oil and salt, and place them in the pan to char on both sides. Once the spring onions have some nice colour remove and set aside. Pop your sourdough in the toaster, and in the hot pan scramble your eggs.
Place your toast in the middle and top the with scrambled eggs. Scatter the XO mushrooms on top of the scramble and spoon over some of the chilli roasted peanuts, finishing with the spring onion and coriander.