Will St. Akoya Oysters Recipe Revealed!

by Will Meyrick | Mar 24, 2023 | Fish & Seafood, News Highlights, Recipes

HOME > RECIPES > FISH & SEAFOOD > WILL ST. AKOYA OYSTERS

WILL ST. AKOYA OYSTERS

The Leeuwin Coast Akoya is an enduring feature on the menu at Will St Leederville.

Leeuwin Coast Akoya are delicious

I love showcasing unique local ingredients and flavours to create some incredible taste sensations. On the menu at Will St, you’ll find my poached Leeuwin Coast Akoya with buttermilk, chardonnay vinegar, green chilli & coriander oil. The umami and meaty flavour of the Western Australian Akoya is complemented by the creamy buttermilk and the punchy flavours of chili & coriander. Served with a glass of chardonnay it’s the perfect way to start your meal at Will St. To learn more about this exceptional product : visit Leeuwin Coast Website >> Click Here

Will Meyrick

hrs before dressing

minutes

Buttermilk dressing

100ml buttermilk
100ml vegan mayo or normal mayo
15g garlic, finely grated
15ml chardonnay vinegar
5ml extra virgin olive oil
2g salt

Sea Parsley Oil

100g blanched sea parsley
100g blanched coriander
10 small green chillies
500ml chilled vegetable oil
Salt to taste

Step by step

1. Thaw Akoya in fridge for 2 hrs or at room temperature for 1hr or until semi-defrosted. Shuck using a butter knife, removing byssal thread.
2. Bring salted water to the boil and blanch a few Akoya at time for 40 seconds.
3. Refresh in ice water.
4. Set aside on a damp cloth.
5. Rinse and clean the shell of any meat that has attached itself to the outer shell. Dehydrate for 30mins until shell has dried out.
6. Combine all ingredients together for the buttermilk dressing and then whisk in until all ingredients are emulsified.
7. Blanch the coriander and sea parsley and refresh in ice cold water.
8. Rinse, dry and then blend with oil, green chilli and salt.
9. Place rock salt or pebbles on the plate and add the Akoya shells.
10. Place an Akoya into each shell, pour buttermilk dressing on to just cover.
11. Pour one/two drops of the sea parsley oil on top and then garnish with picked sea parsley.

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A Mouthwatering Pho Bo Soup, And How To Cook It

by Will Meyrick | Aug 6, 2021 | Meat, Recipes

HOME > RECIPES > MEAT > VIETNAMESE PHO BO

VIETNAMESE PHO BO

a mouthwatering beef soup with rice noodles, beansprouts and fresh herbs

Vietnamese food culture in a bowl

Today I’m going to explain to you how to prepare a mouthwatering Pho Bo, the traditional Vietnamese dish that appeared in the late 19th Century in Northern Vietnam. It’s supposed to be influenced by China for the noodles and spices, and by the French for the red meat. Some consider Pho to be derived from the word “pot au feu”, which is a traditional French soup.

The secret of its recipe? the broth!

Since it’s a quite long process to prepare it, I recommend to cook a big quantity that you can freeze for cooking later.

This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”.

Will Meyrick

portions

minutes

Beef Stock Ingredients

beef bones 2 kg
bone marrow 500 gr
pork bone 1 kg
water 5 ltr
roasted carrots 150 gr
roasted ginger 50 gr
roasted white onion 100 gr
roasted garlic 40 gr
black cardamom 1 pc
white pepper 1 tsp
star anise 1pc

Method

Char the Carrots, garlic, onion, and ginger until you can peel the skin off the ginger.
Soak the bones with a little salt and water for an hour to take out the blood
Boil the bones up and when skum reaches the top disguard and rinse the bones again in cold water
Add all the ingredients and slow cook for 12hrs
Filter your broth.

To Complement

Serve on side (as your want):

Chilli vinegar
Chilli powder
Sriracha sauce
Fish sauce
Lime juice
Fresh herbs (Thai basil, Vietnamese mint, coriander leaves)

Step by step

Slice beef, and soak it in water and salt to drain the blood out
Soak the rice noodles for an hour in cold water
Blanch the rice noodles, then refresh in cold water
Give a slight cook to your beef slices by soaking them 4 or 5 times in boiling water
Blanch the bean sprouts, then reserve

Dressing:

In a bowl, serve the noodles, the beef, and pour a little bit of broth (350ml)
Top with onion, coriander, Thai basil, spring onion
Add bean sprouts on the side
Sprinkle with some fried garlic and fried shallot
On the side, prepare all your complement seasoning.

Roasted Pork & Dry Noodles, My Favourite When In Hong Kong

by Will Meyrick | Jul 28, 2021 | Meat, Recipes

ROASTED PORK & DRY NOODLES

choy sum, pickled mustard greens, chicken broth & spicy seasoning

One of my favourite dishes when in Hong Kong

Today we are going to cook one of my favourite dishes when in Hong Kong or any Chinatown of Southeast Asia: Roasted pork with dry egg noodles, an explosion of flavours for a 5-star street food dish! For an amazing taste: you can use some Char Siu (that you can find in any Asian supermarket) to marinate your meat, then roast your pork on the oven. This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”.

Will Meyrick

portions

minutes

Main Ingredients

Dry egg noodles 100gr
Pork belly (or pork neck) 150gr
Fresh mustard green 10gr
Pickled mustard greens 10gr
Bok choy/choy sum 30gr
Green shallots 5pc sliced
Coriander roots
Fried garlic 1 pinch
Fried shallot 1 pinch
Peanuts (crushed) 1 tbsp

Noodles Seasoning

Soya 1 tbsp
Maggi 1 tsp
Chicken powder 1 tsp
Salt 1 pinch
Sugar 1 pinch
White pepper 1/2 tsp

On side
Hot chicken broth 300ml (easy one: chicken powder, salt, white pepper, and fried garlic)

Step by Step Instructions

Blanch the noodles (twice, in between rinse in cold water) Blanch the choy sum (not too long to keep its natural colour and texture) Stir the cooked noodles with your seasoning Add a pinch of fried garlic, a pinch of fried shallots, and the crushed peanuts Place your choy sum in a platter Place the seasoned noodles on top Top with some pickled mustard greens Slice the roasted pork and place it on top of the noodles Place some slices of fresh mustard leaves, and some green shallots around your dish Add some coriander leaves, some fried garlic and crushed peanuts on top In a bowl on the side, pour the hot chicken broth stock, add some coriander roots

Chicken Khao Soi, A Curry Coconut Soup Recipe

by Will Meyrick | Jul 19, 2021 | Meat, Recipes

CHICKEN KHAO SOI

with crispy noodles, pickled mustard greens, and chilli jam

Flavours from Northern Thailand

This curry/coconut noodle soup is originated from Northern Thailand, although it also takes influences from the Laotian and Burmese cuisine cultures.

Pay attention to the red chilli paste you will use in the recipe, as the ready-to-cook ones are often well-seasoned.

This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”

Will Meyrick

portions

minutes

Ingredients

Chicken slices 300gr
Red curry paste 2 tbsp
Pong garee/curry powder 2 tsp
Turmeric powder (for colouring)
Coconut milk 100ml
Dark soya 1 tbsp
Chilli Jam 1 tbsp
Pickled Mustard Greens
Egg noodles
Fried Egg Noodles

Step by Step Instructions

Warm oil in a pan
Stir your curry paste, your curry powder, colour with some turmeric powder
Add water to separate the oil from the paste, and give a nice texture to your broth
Add coconut milk, then chicken slices.
Season with dark soy
Blanch the egg noodles (I recommend to soak in cold water once, then blanching once again)
In a big bowl, in a wok (or tureen) put:
– the noodles
– pour some broth with chicken on the side
– garnish with pickled mustard greens
– top with the fried egg noodles
– add a slice of lemon, and a spoon of chilli jam

Simple Recipe Of The Singaporean Laksa Soup

by Will Meyrick | Jul 5, 2021 | Fish & Seafood, Recipes

SINGAPOREAN LAKSA SOUP

with fish balls, fish cakes, prawn, fried tofu, Hokkien noodles, rice vermicelli, bean sprout and soft boiled egg

A flavorful dish to serve directly in the wok!

Supposed to come from the Persian word for “noodles”, “laksa” is generally a rich spicy fish soup served with thick wheat noodles and vermicelli.

Though there are several variant of this famous soup, my take on this recipe has mostly been influenced by Pearly Kee, the Superstar Chef of the Nyonya (also named Peranakan) cuisine.

This recipe is part of my new masterclass series “Cooking at Home”

Will Meyrick

portions

minutes

THE SOUP

laksa paste (see sub) 1 large tbsp
dried shrimp, blended 2 pinches
pong garee powder 1 tbsp
chilli Jam 1 tbsp
chicken stock 50cl
coconut milk 1 cup
dark soy 1 tea spoon
light soy 1 tea spoon
kecap manis (sweet soya sauce) 1 tea spoon

INGREDIENTS

tofu, fried 1pc
bean sprouts 30gr
soft boiled egg 1pc
fish balls 4pcs
fish cakes 4pcs
vermicelli noodles 30gr
Hokkien noodles 30gr
chopped coriander

LAKSA PASTE

lemongrass 100gr
garlic 50gr
coriander powder 10gr
white pepper 15gr
shallot 200gr

blend all ingredients together

STEP BY STEP

Warm the garlic oil in a wok or a pan
Stir your laksa paste, add the blended dried shrimp, the pong gari powder and the chilli jam
Stir well until you get a beautiful brown colour
Add chicken stock and coconut milk
Season with salt (2 large pinches) and sugar (1 large pinch)
Bring to the boil
Blanch separately the fish balls, the prawns, the bean sprouts, then the Hokkien noodles, and finish with the vermicelli
In a big bowl, in a wok (or a tureen) put:
– the noodles, the bean sprouts
– cover with slices of fish cake
– add halved fish balls
– add cut fried tofu
– add fresh minced coriander to the broth, and mix it through
– pour the broth
– pop the half eggs on top

Recipe of the Chicken Mie Pangsit, an Indonesian food pillar

by Will Meyrick | Jun 28, 2021 | Meat, Recipes

Chicken Mie Pangsit

with dry egg noodles, chicken dumpling and choy sum, served with prawn cracker, chicken broth and sriracha sauce.

A new cooking experience

We’re embracing technology while also acknowledging the world situation. So, I’ve been doing my best to set up my restaurant Monsoon remotely. Although I can’t be in Hong Kong personally, I’ve regularly liaised with Chef Budiana and the Monsoon team via video conferencing and working live online with Zoom. Then came an idea: to offer people a new experience of cooking from home. We start this new masterclass series with a pillar of the Indonesian food culture, derived from the traditional Chinese cooking techniques: the “mie ayam pangsit” (seasoned noodles served with diced chicken on top)

Will Meyrick

portions

minutes

Summary

Main Ingredients

chicken mince 60g
dry egg noodles 90gr
choy sum chopped 50gr
chicken dumplings 4 pcs
bamboo and water chestnuts diced 30gr
garlic oil 1 tbsp
dark soy 1 tea spoon
light soy 1 tea spoon
kecap manis (sweet soya sauce) 1 tea spoon

Noodles seasoning

chicken powder 1 tbsp
sugar 1 pinch
salt 1 pinch
pepper 1 pinch

mix with some hot water, reserve.

will-meyrick-mie-ayam-pangsit-malang-style

A variant from Malang, Java Indonesia

Chicken broth

2 Tablespoons of Chicken Powder per cup of water
coriander root
ginger
white pepper

boil all ingredients together
drain the broth
reserve

Garnish

coriander leaf ginger julienned

Step by Step Instructions

step 1 : wok

Warm garlic oil in a wok or a pan

step 2 : stir

Stir your chicken minced, then add bamboo and water chestnuts

step 3 : seasoning

When the meat is coloured, add dark soy, light soy, then sweet soy

step 4 : stir

Stir well until darken. Then reserve.

step 5 : blanch

In the meantime, blanch the dumpling until soft. blanch the choy sum blanch noodles

step 6 : seasoning noodles

Drain noodles and mix with the noodles seasoning

step 7 : dressing

Put seasoned noodles in a bowl Add your blanched choy sum Add the dumplings Top with your seasoned chicken Add a prawn cracker Garnish Serve the chicken broth aside, and a cup of Sriracha sauce

Selamat Makan

Enjoy your Chicken Mie Pangsit!