By
LS Rachel Irving
 |
|
ABCK
Peter Zorzetto, LEUT Nick Watson and TV presenters Michael
Angelakis and Michael Keelan with a dish of chilli mussels.
|
 |
|
Filming
a segment onboard HMAS Dechaineux’s in the cramped galley.
|
A
chef from HMAS Dechaineux (LCDR Simon Rusiti) is set to become
a television identity after taking a starring role in the latest
filming of a South Australian-based cooking show.
ABCK Peter Zorzetto, better known as Zorro, delighted the crew
of Channel Nine’s Out of the Blue with his recipes and skills
as he whipped up fresh sardines with pinenuts and anchovies served
on grilled polenta in the galley onboard the submarine.
Out of the Blue producer Amanda Duggan said the submarine was
the most unusual place the show had ever been filmed. “It’s so
confined for filming,” she said, as her crew of Michael Angelakis,
Michael Keelan (on-screen chefs and
executive producers), presenter Emma Forster, audio man Steve
Pratt and cameraman Mal Foreman all crammed into the Dechaineux
galley while Zorro and Angelakis cooked the sardines special.
Next on the menu, highlighting Western Australian fare, was a
chicken and prawn laksa, served up to the Dechaineux crew.
The laksa was so impressive that Out of the Blue is going to include
it in their next recipe book, labelling it “Laksa Dechaineux”.
AB Zorzetto, who has been part of Dechaineux’s crew since November
2002, said Dechaineux’s Leading Seaman Cook, Jamie Hetherington,
had taught the recipe to him.
“Laksa is one of the favourite dishes on the boat and Jamie taught
me this recipe.
It always goes down well so I thought it would be a good dish
for the show,” Zorro said.
The last dish of the day, filmed at the end of the small boats
wharf looking back to the submarine, was local WA favourite chilli
mussels using Cockburn Sound mussels.
CO LCDR Rusiti was thrilled with idea of showcasing the boat and
the skills of his chefs.
“It’s great to be able to show people what we do and the conditions
under which we work,” he said.
Out of the Blue is a seafood show, highlighting travel, fishing
and cooking, and screens every Saturday night at 5.30pm in South
Australia.
It also shows on regional television around Australia and internationally
in Brunei, Bulgaria, Sri Lanka and Italy.
Dechaineux’s
chefs will have viewers salivating over their recipe for chicken
and prawn laksa when it features on the Out of the Blue TV show.
Chicken
and prawn laksa
2kg
Chicken thigh
1kg
Green peeled prawn meat
2 ltrs Coconut milk 500g Vermicelli noodles
4 tbs Crushed garlic 3 tbs Crushed ginger
6 Whole green chillies (sliced)
½ Bunch fresh coriander (chopped)
3 tbs Cumin powder 6 tbs Olive oil
1 Stick lemongrass (chopped)
salt and pepper
METHOD: Dice chicken into thin strips and remove all fat.
Heat olive oil in large saucepan add all herbs and spices and
saute 3 minutes.
Add diced chicken to spices and braise until chicken fully cooked,
add coconut milk and simmer for 2 hours.
Add raw prawns to dish ½ hour before serving and then add noodles
15 minutes before serving.
Serve hot in large soup bowl garnish with fresh coriander leaves.
SERVES 15
