MasterChef star Reynold Poernomo shares his ultimate guide to autumn cooking – from his trick for keeping vegetables fresh to his favourite ‘one pot wonder’ recipe
- MasterChef star Reynold Poernomo has shared his guide to seasonal cooking
- He shared his go-to ingredient for lifting any dish and his ‘one pot wonder’ recipe
- The 27-year-old said he enjoys ‘pimping up soupy instant noodles’ in autumn
MasterChef star Reynold Poernomo has shared his guide to seasonal cooking – from the one ingredient he uses for lifting any dish to his ‘one pot wonder’ recipe.
The dessert king, from Sydney, said mushrooms are his favourite flavour-boosting ingredient for taking any dish to the next level.
‘Mushrooms would have to be my go-to. I love them because they are rich in flavour and can diversify any dish you cook them in,’ Reynold told FEMAIL.
When he’s not crafting his intricate desserts, the 27-year-old said he enjoys ‘pimping up soupy instant noodles’ with fresh seafood – and it takes just minutes to make.
MasterChef star Reynold Poernomo (pictured) has shared his guide to seasonal cooking
The 27-year-old said his favourite autumn dish involves ‘pimping up soupy instant noodles’ with fresh seafood and vegetables – and it takes just minutes to make
Reynold’s go-to autumn ingredients for cooking
Protein: Quail, duck, chicken, bonito fish and wagyu beef
Vegetables: Pumpkin, mushrooms, parsnip, celeriac, Jerusalem artichoke
Fruits: Feijoa, kiwi, citrus, apples and Bananas
‘I like to add a few extra touches to take them to the next level and turn them into warm, hearty dishes that are perfect for autumn,’ he said.
‘One of my favourites at the moment is my Seafood Soondubu Jjigae which is a Korean soft tofu stew.
‘I use the Maggi Fusian Soupy Noodles Korean Style Kimchi as a base and pimp them up to create a one pot wonder featuring soft tofu, mussels, baby shrimp, shiitake mushrooms, eggs and kimchi – a quick, easy authentic and delicious meal.
‘I love to crack an egg into my noodles to add extra flavour to this comfort dish.’
When it comes to cooking seasonally, Reynold said there common mistakes home cooks make – including picking unripe produce.
He suggested eliminating the guesswork of ‘what’s in season’ by visiting a farmer’s market to buy the best produce grown in your region.
‘When produce is in season, markets will have an abundance of fruits and vegetables so be sure to know which ones to pick as this will make or break the quality of your meals,’ he explained.
How to make Reynold’s favourite ‘one pot wonder’ autumn dish
Maggi 2 minute Fusian Soupy Noodles Korean Style Kimchi
Bring water to boil in a pot, then add tofu, seafood, mushrooms and kimchi and cook for five minutes, or until mussels are cooked through
Add the instant noodles and flavour sachet. Once noodles are cooked, crack an egg on top
The dessert king said mushrooms are his go-to flavour-boosting ingredient for lifting any dish
Reynold first appeared on MasterChef in 2015 (left). He returned to the screens in 2020 on MasterChef Australia: Back To Win (right)
The ingredients every home should stock
Chicken powder: It’s a flavour booster, yes it has msg but that’s basically a better version of salt (obviously not to replace salt)
Rice: It’s a staple in many homes now, easy to cook and leftovers can be made into an epic fried rice
Chicken stock: It can be used to create delicious sauces and gravy or even as a base for soups
Noodles: They are a must have staple for when you need to cook up something quick and convenient
Reynold said there are three ingredients you’ll always find in his home – including extra hot chilli sauce, unsalted butter and grapeseed oil.
‘I love spicy food and if my food isn’t spicy, I’ll add a douse of chilli sauce to give it that hot kick,’ he said, adding: ‘I prefer a neutral grapeseed oil because it allows me to cook across all cuisines.’
The young cook said he ‘simply loves’ butter, and typically consumed it with savoury oats or on toast for breakfast.
To keep herbs and vegetables fresher for longer in the fridge, Reynold shared some of the simple tricks he uses.
‘For all herbs, cover them with a damp paper towel to keep them fresh,’ he said.
‘Vegetables may get soft as fridges will remove moisture from them. I recommend spraying them with water every few days.’
For amateur cooks hoping to perfect their cooking, Reynold said three things you should always keep in mind.
‘Use fresh produce and don’t skimp on quality, it shows,’ he said.
‘Always taste and season as you cook. Flavours change as food continues to cook over a period of time.
‘Always mise en place, which means have everything prepared, ingredients, pans, bowls and any other equipment you’ll be using. It’ll make cooking much easier and more enjoyable.’
Reynold reveals the mistakes people make when cooking meat
Cooking it straight after it’s been in the fridge: Meat should be left to sit outside of the fridge 15 to 20 minutes before cooking. This will help cook it evenly and throughout
Not letting it rest after cooking: Its juices will run out onto the plate, leaving the meat dry and bland. As a general rule, resting time should be half the cooking time
Throwing out off-cuts: They can be used for sauces and stocks