Electrolux Newsroom Australia

Encourage the budding young chef in your family


Scrambled Eggs with Ricotta & Creamed CornTwice-cooked Chicken with Bread Sauce

In Australia, cooking fever is being embraced by mini masterchefs around the country. It’s not just simple recipes these passionate young chefs are after, they are now looking to expand their repertoire and challenge their culinary skills.

World-renowned chef and Electrolux Cooking Ambassador, Tetsuya Wakuda, is passionate about developing the talents of the next generation of young chefs, encouraging children to get involved in the kitchen and extend their cooking skills.

Tetsuya said, “Cooking is an essential skill for all young children. It teaches them the importance of preparing meals using fresh ingredients and encourages them to lead a healthy lifestyle.

“It’s important to support the enthusiasm our budding young chefs are showing towards food and cooking. Giving passionate young foodies the chance to cook more complex dishes allows them to advance their creativity and gives them a sense of achievement.”

Tetsuya recommends the following when cooking with your kids:

  • If a child is learning to cook, keep it simple. As they progress, give them new recipes to ensure they continue developing their skills and expertise
  • Help children understand different ingredients, where they come from and why they are used
  • Encourage children to try different foods from an early age to develop their palates
  • Use appropriate appliances. Electrolux Induction Cooktops are great for cooking with children because there is no open flame and as the surface heats the pan rather than the surface area, it is cool to touch, reducing the risk of burnt fingers
  • No matter what their skill level, supervision is a must. Be aware of what your children are doing at all times

For children who are eager to help but are still learning the basics of cooking, Tetsuya’s scrambled eggs with ricotta & creamed corn recipe is a simple dish, perfect for spoiling the family.

If your child is more ambitious when it comes to cooking, why not try Tetsuya’s delicious twice-cooked chicken with bread sauce. This is a perfect recipe for strengthening the skills of any mini masterchef, while also treating the family to a restaurant quality meal at home.

Scrambled Eggs with Ricotta & Creamed Corn

Serves 2


4 Eggs

1-2 Teaspoons Creamed corn

80ml Cream

4 tsp Grated Parmesan Cheese

Pinch of Salt & Pepper

1 tsp Extra Virgin Olive Oil

25g Butter

100 grams Ricotta Cheese

Chives to garnish

Pinch Truffle Salt (Optional)


Crack four eggs into a bowl and cut the egg yolks with a fork, don’t whisk.

Add 1-2 tsp creamed corn, cream and parmesan cheese. Season with salt.

Heat the pan with olive oil and butter.

Add eggs and gently stir with spatula.

Once the eggs begin to scramble, remove them from the heat and add ricotta.

To serve

Portion onto plates and garnish with chives. Season with truffle salt.

Chef’s note

Induction cooking is ideal for reaching and holding constant temperatures that require precise temperatures that will not fluctuate whilst cooking, enabling you to cook like a professional at home.

Click the link to see Tetsuya’s how to video – http://www.youtube.com/watch?v=ETk-0SsUkCw&feature=channel&list=UL

Twice-cooked Chicken with Bread Sauce

Serves 4


4 x 500 g chicken breasts

120 ml duck fat

½ teaspoon salt

½ teaspoon white pepper

1 pinch sea salt

3 cloves garlic, thinly sliced

4 small sprigs of thyme

Chicken Jus

500 ml chicken stock

1 pinch salt

2 teaspoons soy sauce

½ teaspoon olive oil

1 teaspoon mirin

Bread Sauce

6 slices white bread, crusts removed

1 clove garlic

pinch of salt

pinch of white pepper

pinch of sugar

250 ml grapeseed oil

Parsley Oil

100 g parsley leaves

60 ml grapeseed oil


1 medium-sized daikon , peeled and left whole

500 ml chicken stock

1 pinch salt

1 x 4 cm (1½ in) piece konbu


100g white beans, blanched

100g green beans blanched

100g snow peas blanched, and split in two pieces

100g fresh soybeans

4 small pink fir apple potatoes, peeled and boiled


Place a large saucepan of water on the stove and bring to 70°C – (setting 2 on an Electrolux induction cooktop is the ideal setting for 70°C) or test temperature with a thermometer.

Whilst water is heating, sprinkle a small pinch of white pepper on the chicken breast.

Place one tablespoon of duck fat into a freezer bag, then gently push your chicken breast into the corner of the bag, add a few slices of garlic and a small sprig of thyme.

Remove as much air as possible from the freezer bag, being careful not to make any holes. Twist the bag forming a rope with the rest of the bag, tie a knot as close to the chicken as possible, then tie a second knot as tight as you can for good measure.  Repeat with the rest of the chicken until you have four parcels.

Gently put all parcels into your pot of heated water. Place a plate or weight on top of the chicken making sure it is weighted down and won’t float to the top. Cook for 60 to 90 minutes.  Make sure your water temperature is maintained at 70°C throughout the cooking process.

Make other components of the dish whilst your chicken parcels are cooking.

Test your chicken by pushing your finger into the flesh, it should just give slightly, the flesh should be soft.  Once cooked, allow to rest until you are ready to serve.

Chicken jus

To make the chicken jus, place chicken stock in a saucepan. Over a high heat reduce by one third to a syrupy consistency. Add salt, soy sauce, mirin and olive oil. Set aside.

Bread sauce

To make the bread sauce, place all the ingredients, except the oil, in a food processor and process until crumbed.  Whilst the blades are running on a high speed, slowly drizzle in the oil until a thick paste forms. Set aside.

Parsley oil

To make the parsley oil, place the parsley leaves into a blender whilst the blades are running on a high speed and slowly add the oil. Blend until a smooth liquid forms, strain through an oil strainer or muslin cloth.  Set aside.


To prepare the daikon, place all ingredients in a saucepan, place a sheet of greaseproof paper under the lid (this will minimise any vibration) bring to the boil, then lower the heat and cook until tender. Remove the daikon and slice into 1 cm (½ in) thick discs.


To prepare the garnish, blanch the green and white beans, snap peas and soybeans in boiling water, remove from boiling water immediately and plunge into cold water to stop the cooking process.

To serve

Heat your grill, open bags and remove the chicken. Place on a baking tray, season with salt and pepper, place under a hot grill for a few minutes until just golden brown.

To plate

Place a slice of daikon in the middle of each plate, spoon over some bread sauce (about two tablespoons) and spoon some chicken jus around the bottom of the dish.

Add green and white beans around the daikon drizzle with parsley oil and sprinkle with soybeans.

Place the grilled chicken on top of the daikon and bread sauce.  Arrange two potatoes and two snow peas on the side of each plate. Sprinkle a little sea salt on top of each chicken.

The chicken can be cooked a few hours in advance and grilled when ready to serve.

Chef’s note

Induction cooking is ideal for reaching and holding constant temperatures that require precise temperatures that will not fluctuate whilst cooking, enabling you to cook like a professional at home.

Click the link to see Tetsuya’s how to video – http://youtu.be/e1LVArWY14A

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