C’mon, let’s go barbie
THE 2013 winners of TV show My Kitchen Rules, Hervey Bay's Dan and Steph Mulheron, are touring Queensland to show people a thing or two about cooking delicious recipes on a simple barbecue.
But that's not all they're doing. Dan and Steph said they were also keen to share a few juicy details about their time on MKR:
Q What can people expect from your cooking demonstrations?
Dan: We'll get the barbie on and have a chat. We let everyone know stuff they don't know about My Kitchen Rules.
When we did our first-ever cooking demonstration at Toowoomba, we were unaware of how to go about it and worried we wouldn't have much to say, but once we started talking about the show, everyone was hooked.
Steph: We love talking about it because it was such a great experience. We always talk about it with a smile on our faces.
Q What do you like about doing cooking demonstrations?
Dan: It's good to keep our profile going. We're passionate Queenslanders and to be able to spend the weekend cooking for people is great.
Q What do you bring with you?
Dan: Normally we try to get up to places the night before and drop into the supermarket to get a few things.
Q Do you have any favourite cooking utensils?
Steph: We'll definitely bring the knives we used on the show - they're special.
Dan: I have a favourite pair of tongs. They're black. I probably go through a set of tongs every fortnight but these ones I've been able to hang on to for a while.
Q Have you ever done a cooking demonstration when something has gone terribly wrong?
Dan: We did a Portuguese chicken dish once. It's a good dish and we thought it would be a pretty easy one. We marinated it the night before. We gave ourselves an hour for the demonstration but this took an hour and a half to cook. People were just waiting around, which wasn't ideal.
Steph: Also the paella, which is like a risotto, we were just standing there talking for an hour.
Dan: After that we realised people really just wanted to hear about the show and couldn't give two hoots about the cooking.
Q Do you get any funny feedback from audiences?
Dan: We get hecklers. Every store there's always someone in the front row that says 'I wouldn't have done it like that'. We just have a laugh. Sometimes I say 'yeah, you're probably right'.
Q What have you been up to since winning the show last year?
Dan: We're just about to open up a new restaurant (in Hervey Bay). It's going to be a cool, funky breakfast and lunchtime hangout where you can come and have great coffee.
Steph: We've also been taking about 8-9 months working on our own sausage range, which is coming out in Coles very soon. We've done that many tastings to get them right.
Q What are your thoughts of the 2014 show being advertised?
Dan: We've actually had the pleasure of meeting the teams. Channel 7 got us in to have a pep talk and explain how much this experience will change your life if you work really hard like we did. We think this series will be a lot more like a comedy. They have a very funny crew.
Q What about the cheese-loving couple?
Steph: We call them the Dan and Steph of Season 5. It'll definitely be an interesting one to watch. I'm not sure who to pick who will do well. We started terrible. It's really about how these teams will apply themselves in the six months they're filming.
PERI PERI CHICKEN
Marinade: 8 cloves garlic, pinch of salt, juice of 2 lemons, 2 ground bay leaves, ½ tsp paprika, 2 tbs butter.
Peri Peri sauce: 10 birds-eye chillies, salt, juice of ½ a lemon, 100ml olive oil, 2 tbs garlic powder.
Corn salsa: 2 cobs of corn, ½ red capsicum finely diced, ¼ red onion finely diced, 1-2 tbs honey, ¼ bunch chives finely diced, ¼ bunch coriander torn, juice 1 lime.
Butterfly the whole chicken and blitz all marinade ingredients in a small processor. Rub all over chicken and marinate for 4 hours
Add all sauce ingredients into a small processor and blitz.
Heat barbecue grill until very hot. Place chicken flat side down and allow to grill for 10-15 mins then turn over.
Continue to turn until fully cooked. Cut up into pieces to share. Place sauce in a bowl.
Boil one cob and char grill the other while brushing butter on it under the grill. Cut kernels off. Mix capsicum, onion, corn, chives, honey and lime juice together - season with salt and pepper. Stir through torn coriander leaves.