Receipes

Meatloaf Gourmet Burger with Eschalot Onion Rings Ingredients: 6 eggs 1/3 cup breadcrumbs 400g beef mince
1 cup cooked wild rice 2 tbs baby capers 2-3 tbs shredded parsley 1 tbs seeded mustard 1 tbs brown sugar 1 tsp bonito flakes 2 tbs sesame seeds, toasted 8 thin slices jamon or prosciutto 8 cornichons, sliced 8 baby cocktail onions, quartered Mixed micro herbs, such as baby chervil, baby watercress or shiso, to garnish 1 sesame seed bun, halved, toasted 1 sachet (5g) ground bonito flakes 1 tsp brown sugar 100g yellow grape tomatoes, halved 100g grape tomatoes, halved 1 tbs finely chopped fresh thyme leaves Extra virgin olive oil, for drizzling 2 beetroot 100g crumbled feta 75g self raising flour, sifted 75g corn flour, sifted, plus extra for dusting 1/4 tsp bicarbonate soda 150ml beer 2 large (90g) ecshalots, sliced into 5mm rings vegetable oil for frying Method Step 1: Preheat oven to 100C. Step 2: For the sesame seed buns oil, place toasted bun wrapped in clingfilm in a freezer for 2 hours or until frozen. Process bonito flakes, sugar, sea salt and frozen bun in a food processor for 2-3 minutes or until mixture resembles wet sand. Step 3: For the slow roasted tomatoes, lay tomatoes on a lined baking tray. Scatter over thyme and sea salt. Place in the oven for 40 minutes. Increase oven to 160C. Step 4: Bring a saucepan of water to the boil over high heat. Cook 4 of the eggs for 8 minutes, remove from the pan and run under cold water for 1 minute. Peel eggs while still warm. Place
eggs in fridge until needed. Step 5: Combine mince, breadcrumbs, rice, capers, parsley, mustard, sugar, bonito flakes, 2 eggs and sesame seeds in a large bowl. Season with sea salt. Place a 45cm piece of baking paper on a clean work surface. Lay the jamon or prosciutto in the centre, with each piece slightly overlapping. Evenly spread the mince mixture over the prosciutto slices, leaving a 4cm border along the furthest side of the slices. Step 6: Slice 5mm off the top and bottom of each boiled egg, discard the slices. Place boiled eggs side by side with the cut edges touching, in the centre of the mince mixture. Starting at the closest edge, roll to form a tight log. Lay out a large piece of cling film and tightly wrap the meatloaf. Place wrapped meat loaf inside a food saver bag (cut to size), vacuum seal both ends using a food saver, following manufacturer's instructions. Step 7: Heat a large saucepan of water to 68C. Cook meatloaf for 40 minutes. Remove and place in the refrigerator to cool. Step 8: Meanwhile for the beetroot and feta dip, drizzle the beetroot with olive oil and season with sea salt. Individually wrap beetroot in foil. Bake in the oven for 1 hours or until a skewer easily pierces the beetroot. Allow to cool. Peel the skin and discard. Puree flesh in a blender until smooth. Add the feta and a drizzle of olive oil and puree until smooth. Season to taste. Spoon mixture into a piping bag with a small straight-edged nozzle. Set aside until needed. Step 9: For the beer battered eschalot rings, combine flours, bicarbonate soda and sea salt in a bowl, and make a well in the centre. Whisking, gradually add the beer until the batter is smooth. Toss eschalots rings in the extra cornflour, shaking off any excess. Pour oil into a saucepan until one-third full. Heat over medium-high heat until oil reaches 170C. Place rings in the batter and deep-fry, in batches, for 1-2 minutes or until golden. Drain on paper towel and season with sea salt. Step 10: Remove meatloaf from the bag, slice into 3cm pieces and remove the plastic wrap. Drizzle one side of the slice with olive oil and season with sea salt. Step 11: To serve, drizzle extra virgin olive oil over the cocktail onions and cornichons. Pipe small mounds of beetroot dip around a large plate, place meatloaf slice, oil side up, in the centre. Arrange tomatoes, cornichons, cocktail onions, and 2 heaped tablespoons of sesame seed bun soil over half of the meatloaf. Garnish with micro herbs and onion rings around the plate.
Sausage Rolls with Hidden Vegetables Chef: Gary Mehigan Ingredients: 1 tbs unsalted butter 1 large carrot, peeled, grated 1 tbs olive oil 1 small brown onion, finely chopped 4 thyme sprigs 1 bay leaf 2 garlic cloves, crushed 350g beef mince 350g pork mince 1 tbs wild oregano 2 cups fresh breadcrumbs 2 x 375g packers Careme frozen puff pastry, thawed, halved 3 egg yolks, lightly whisked Poppy and sesame seeds, to garnish tomato or BBQ sauce, to serve Method Step 1: Preheat oven to 180C. Step 2: Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth. Season to taste. Set aside to cool completely. Step 3: Heat oil in frying pan over medium-high heat, then add onion, thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely. Step 4: Combine minces, cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25cm log. Place pastry sheet onto a floured work surface and roll to about 4mm thick. Slice each pastry sheet in half lengthways. Place the sausage log across the closest edge of a pastry sheet. Roll to enclose mixture until the two edges of the pastry meet, trim and discard excess pastry. Brush a little egg wash on the join to secure. Step 5: Place sausage rolls on a lined baking rack, brush with egg wash and sprinkle evenly with seeds. Repeat with remaining pastry. Cook in the oven for about 20 minutes or until golden and cooked through. Step 6: Slice rolls on an angle, about 2cm wide. Serve with either tomato or BBQ sauce.
Meatloaf Gourmet Burger with Eschalot Onion Rings Ingredients: 6 eggs 1/3 cup breadcrumbs 400g beef mince 1 cup cooked wild rice 2 tbs baby capers 2-3 tbs shredded parsley 1 tbs seeded mustard 1 tbs brown sugar 1 tsp bonito flakes 2 tbs sesame seeds, toasted 8 thin slices jamon or prosciutto 8 cornichons, sliced 8 baby cocktail onions, quartered Mixed micro herbs, such as baby chervil, baby watercress or shiso, to garnish 1 sesame seed bun, halved, toasted 1 sachet (5g) ground bonito flakes 1 tsp brown sugar 100g yellow grape tomatoes, halved 100g grape tomatoes, halved 1 tbs finely chopped fresh thyme leaves Extra virgin olive oil, for drizzling 2 beetroot 100g crumbled feta 75g self raising flour, sifted 75g corn flour, sifted, plus extra for dusting 1/4 tsp bicarbonate soda 150ml beer 2 large (90g) ecshalots, sliced into 5mm rings vegetable oil for frying Method Step 1: Preheat oven to 100C. Step 2: For the sesame seed buns oil, place toasted bun wrapped in clingfilm in a freezer for 2 hours or until frozen. Process bonito flakes, sugar, sea salt and frozen bun in a food processor for 2-3 minutes or until mixture resembles wet sand. Step 3: For the slow roasted tomatoes, lay tomatoes on a lined baking tray. Scatter over thyme and sea salt. Place in the oven for 40 minutes. Increase oven to 160C.
Step 4: Bring a saucepan of water to the boil over high heat. Cook 4 of the eggs for 8 minutes, remove from the pan and run under cold water for 1 minute. Peel eggs while still warm. Place eggs in fridge until needed. Step 5: Combine mince, breadcrumbs, rice, capers, parsley, mustard, sugar, bonito flakes, 2 eggs and sesame seeds in a large bowl. Season with sea salt. Place a 45cm piece of baking paper on a clean work surface. Lay the jamon or prosciutto in the centre, with each piece slightly overlapping. Evenly spread the mince mixture over the prosciutto slices, leaving a 4cm border along the furthest side of the slices. Step 6: Slice 5mm off the top and bottom of each boiled egg, discard the slices. Place boiled eggs side by side with the cut edges touching, in the centre of the mince mixture. Starting at the closest edge, roll to form a tight log. Lay out a large piece of cling film and tightly wrap the meatloaf. Place wrapped meat loaf inside a food saver bag (cut to size), vacuum seal both ends using a food saver, following manufacturer's instructions. Step 7: Heat a large saucepan of water to 68C. Cook meatloaf for 40 minutes. Remove and place in the refrigerator to cool. Step 8: Meanwhile for the beetroot and feta dip, drizzle the beetroot with olive oil and season with sea salt. Individually wrap beetroot in foil. Bake in the oven for 1 hours or until a skewer easily pierces the beetroot. Allow to cool. Peel the skin and discard. Puree flesh in a blender until smooth. Add the feta and a drizzle of olive oil and puree until smooth. Season to taste. Spoon mixture into a piping bag with a small straight-edged nozzle. Set aside until needed. Step 9: For the beer battered eschalot rings, combine flours, bicarbonate soda and sea salt in a bowl, and make a well in the centre. Whisking, gradually add the beer until the batter is smooth. Toss eschalots rings in the extra cornflour, shaking off any excess. Pour oil into a saucepan until one-third full. Heat over medium-high heat until oil reaches 170C. Place rings in the batter and deep-fry, in batches, for 1-2 minutes or until golden. Drain on paper towel and season with sea salt. Step 10: Remove meatloaf from the bag, slice into 3cm pieces and remove the plastic wrap. Drizzle one side of the slice with olive oil and season with sea salt. Step 11: To serve, drizzle extra virgin olive oil over the cocktail
onions and cornichons. Pipe small mounds of beetroot dip around a large plate, place meatloaf slice, oil side up, in the centre. Arrange tomatoes, cornichons, cocktail onions, and 2 heaped tablespoons of sesame seed bun soil over half of the meatloaf. Garnish with micro herbs and onion rings around the plate.
Sausage Rolls with Hidden Vegetables Chef: Gary Mehigan Ingredients: 1 tbs unsalted butter 1 large carrot, peeled, grated 1 tbs olive oil 1 small brown onion, finely chopped 4 thyme sprigs 1 bay leaf 2 garlic cloves, crushed 350g beef mince 350g pork mince 1 tbs wild oregano 2 cups fresh breadcrumbs 2 x 375g packers Careme frozen puff pastry, thawed, halved 3 egg yolks, lightly whisked Poppy and sesame seeds, to garnish tomato or BBQ sauce, to serve Method Step 1: Preheat oven to 180C. Step 2: Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth. Season to taste. Set aside to cool completely. Step 3: Heat oil in frying pan over medium-high heat, then add onion, thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely. Step 4: Combine minces, cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25cm log. Place pastry
sheet onto a floured work surface and roll to about 4mm thick. Slice each pastry sheet in half lengthways. Place the sausage log across the closest edge of a pastry sheet. Roll to enclose mixture until the two edges of the pastry meet, trim and discard excess pastry. Brush a little egg wash on the join to secure. Step 5: Place sausage rolls on a lined baking rack, brush with egg wash and sprinkle evenly with seeds. Repeat with remaining pastry. Cook in the oven for about 20 minutes or until golden and cooked through. Step 6: Slice rolls on an angle, about 2cm wide. Serve with either tomato or BBQ sauce. Invention Test: Light Red Goat Curry with Three Flavour Frozen Yoghurt & Pappadum Praline Ingredients: 2 tbs vegetable oil, plus extra for frying 1kg goat leg, trimmed, cut into 2cm cubes 1 tbs garam masala 2 tsp black mustard seeds 10 curry leaves 1 tbs coriander seeds 3 cardamon pods, bruised 2 cloves 1 Indian bay leaf pinch saffron 200g fresh young coconut, grated 1 cinnamon stick 4 pappadums 200g caster sugar 1 tbs cumin seeds 2 tsp ground cinnamon 100g natural yoghurt lime wedges, to serve 1 tsp ground cinnamon pinch saffron tsp garam masala 1kg natural yoghurt 1 lime, juiced cup caster sugar 6 long red chillies, roughly chopped 4cm piece of ginger, peeled, sliced 4 garlic cloves 2 tsp finely grated lime zest
Method Step 1: For the frozen yoghurt, place cinnamon, saffron and garam masala in a small bowl with 3 tablespoons of warm water. Stir well to combine and set aside to cool. Whisk yoghurt, lime juice and sugar in a bowl until sugar dissolves. Add spice mixture, stir well to combine. Transfer the yoghurt mixture to an ice-cream machine, and churn following manufacturer's instructions. Transfer frozen yoghurt to serving glasses and place in the freezer until firm. Step 2: For the chilli paste, place all ingredients into a small food processor, and blend to a smooth paste. Step 3: Heat 2 tablespoons of the oil in a large saucepan over high heat, add the goat and brown in batches. Return goat to the pan and reduce heat to medium. Add the chilli paste and cook 2-3 minutes. Add garam masala, black mustard seeds, curry leaves, coriander seeds, cardamom pods and cloves to the pan. Cook for a further 2-3 minutes. Add enough water to just cover the meat, then bring to the boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Step 4: Add tsp freshly ground black pepper, bay leaf, saffron, coconut and cinnamon stick and cook for a further 50-60 minutes until the goat is tender. Season with salt to taste. Step 5: Meanwhile, heat enough oil to come 1cm up the sides of a frying pan over high heat. Cook pappadums for 30 seconds or until crisp. Drain on paper towel. Roughly break into pieces. Step 6: Scatter pappadum pieces on a lined baking tray. Place sugar, cumin seeds, cinnamon and 60ml of water into a saucepan over low heat. Stir to dissolve sugar, increase heat to medium and cook until golden. Quickly pour over the pappadums to completely cover. Set aside until firm. Break into rough shards and place into a food processor. Pulse until coarse crumbs form. Step 7: To serve, stir yoghurt through goat curry and garnish with lime wedges. Sprinkle frozen yoghurts with the praline crumbs.
Celebrity Chef Recipes: Caramel Parfait Glace with Salted Peanut Caramel and Milk Chocolate Mousse Chef: Philippa Sibley Ingredients: For the caramel mousse 500ml thickened cream 1 vanilla bean, split, seeds scraped 135g liquid glucose 190g caster sugar 50g unsalted butter, cold 6 leaves gold leaf gelatine, soaked in cold water, drained 160g egg yolks For the chantilly cream 250ml thickened cream 250g good quality milk chocolate For the peanut caramel 200ml thickened cream 80g liquid glucose 150g caster sugar 50g butter 100g salted peanuts, coarsely chopped tsp sea salt For the peanut dacquoise 140g salted peanuts 250g pure icing sugar, sifted 80g almond meal 160g egg whites 100g caster sugar For the chocolate plaques 200g good quality milk chocolate
Method Step 1. Preheat oven to 180C fan forced. Step 2. For the caramel mousse, whip 200ml of the thickened cream to soft peaks, cover and refrigerate until needed. Combine vanilla, remaining cream and 115g of the glucose in a saucepan and bring to the boil. Set aside. Meanwhile, weigh out 140g of the caster sugar. Heat a heavy-based saucepan over medium heat and add 1 teaspoon of caster sugar. Once it has dissolved, gradually add the remaining, stirring constantly, until it has dissolved and turned lightly golden. Slowly pour the hot cream into the caramel, whisking until combined; whisk in the butter followed by the gelatine leaves. Strain into a bowl, set over another bowl half filled with ice and water and leave to cool, whisking occasionally. Step 3. Combine the remaining 50g of caster sugar, 30ml water and remaining 20g of liquid glucose in a small saucepan over medium heat and bring to the boil. Meanwhile, using an electric mixer, beat the yolks on a moderate speed. Using a sugar thermometer bring the sugar syrup to 118C. Remove from the heat and let the bubbles die down slightly. Pour the syrup down the side of the bowl onto the still whisking yolks. Turn up the speed and whisk until pale, doubled in size and cool. Step 4. To finish the mousse, fold the two cooled mixtures together, fold through the whipped cream then pour into a 20cm x 25cm x 3cm Swiss roll tin lined with baking paper and place in the freezer until very firm. Step 5. For milk chocolate Chantilly cream, melt the chocolate and keep warm to the touch. Whip the cream to soft peaks. Quickly whisk half of warm chocolate into the cream, to lighten the mixture. Immediately whisk through remaining chocolate and refrigerate. Step 6. For the peanut caramel, combine cream and glucose in a saucepan and bring to the boil. Set aside and keep warm. Heat a heavy-based saucepan over medium heat until 1 teaspoon of caster sugar dissolves when added. Gradually add the rest of the sugar and stir constantly until it has dissolved and has turned light golden brown. Slowly pour the hot cream into the caramel, whisking until combined; whisk in the butter. Set over another bowl half filled with ice and water and leave to cool until slightly thickened. Fold through the peanuts and the salt and refrigerate until needed. Step 7. For the peanut dacquoise, process peanuts until finely ground. Combine icing sugar, nuts, and almond meal in a large bowl. Using an electric mixer, beat the egg whites until soft peaks form. Sprinkle sugar onto the whites and continue whisking until firm and glossy. Gently fold the mixture through meringue until combined, but not over-mixed. Spread onto a lined baking tray at a thickness of about 1cm. Bake for 8-10 minutes or until the dacquoise is crisp on top but slightly soft in the centre. Remove from the oven and slide onto a cool surface. Place a piece of baking paper on top of the surface of the dacquoise and carefully flip it over onto a small flat baking tray. Remove the paper. Allow to cool for 2-3 minutes. Remove the mousse from the freezer and invert onto the slightly warm dacquoise. Press down lightly to ensure the two surfaces are lightly stuck together. Remove the tin from the mousse. Slide onto a tray and return to the freezer.
Step 8. For the chocolate plaques, gently melt the chocolate, no hotter than 45C, in a metal bowl over hot but not boiling water. Pour 2/3 of the melted chocolate onto a cool, clean work surface and spread it around until it begins to thicken and feels cool to the touch. Return the cooler chocolate to the warm chocolate that remains in the bowl. Stir until completely combined. The chocolate needs to be about 26C. The chocolate will feel cool on the side of your little finger. Spread the tempered chocolate with a palette knife over 3 x 4cm x 30cm strips of acetate plastic (stuck to the marble with sticky tape). When the chocolate is set to the touch but still slightly malleable, peel the strips off the bench and turn upside down so the chocolate surface is down. To portion the plaques, measure 10cm lengths, mark through the chocolate with a knife heated under warm water then cut the acetate with scissors. You will get 2 plaques per strip of plastic. Store plaques in the fridge until ready to use. Step 9. Remove the tray from the freezer and peel off the paper and discard. Using a long knife heated under very hot water, cut the mousse into 10cm logs, taking care to keep the edges clean and straight. Step 10. To serve, smear a small amount of the peanut caramel in the middle of the plate. This will stop the dessert from sliding around. Then place the bar on the plate dacquoise side down. Now peel the plastic off a plaque and carefully place, shiny side up, on top. Using a teaspoon dipped in hot water to form small quenelles and evenly place three on the plaque. Fill the two spaces with peanut caramel then place another plaque on top. Be careful not to get fingerprints on the chocolate. Serve immediately on a cool plate.
Meatloaf Gourmet Burger with Eschalot Onion Rings Ingredients: 6 eggs 1/3 cup breadcrumbs 400g beef mince 1 cup cooked wild rice 2 tbs baby capers 2-3 tbs shredded parsley 1 tbs seeded mustard 1 tbs brown sugar 1 tsp bonito flakes 2 tbs sesame seeds, toasted 8 thin slices jamon or prosciutto 8 cornichons, sliced 8 baby cocktail onions, quartered Mixed micro herbs, such as baby chervil, baby watercress or shiso, to garnish 1 sesame seed bun, halved, toasted 1 sachet (5g) ground bonito flakes 1 tsp brown sugar 100g yellow grape tomatoes, halved 100g grape tomatoes, halved 1 tbs finely chopped fresh thyme leaves Extra virgin olive oil, for drizzling 2 beetroot 100g crumbled feta 75g self raising flour, sifted 75g corn flour, sifted, plus extra for dusting 1/4 tsp bicarbonate soda 150ml beer 2 large (90g) ecshalots, sliced into 5mm rings vegetable oil for frying Method Step 1: Preheat oven to 100C. Step 2: For the sesame seed buns oil, place toasted bun wrapped in clingfilm in a freezer for 2 hours or until frozen. Process bonito flakes, sugar, sea salt and frozen bun in a food processor for 2-3 minutes or until mixture resembles wet sand. Step 3: For the slow roasted tomatoes, lay tomatoes on a lined baking tray. Scatter over thyme and sea salt. Place in the oven for 40 minutes. Increase oven to 160C.
Step 4: Bring a saucepan of water to the boil over high heat. Cook 4 of the eggs for 8 minutes, remove from the pan and run under cold water for 1 minute. Peel eggs while still warm. Place eggs in fridge until needed. Step 5: Combine mince, breadcrumbs, rice, capers, parsley, mustard, sugar, bonito flakes, 2 eggs and sesame seeds in a large bowl. Season with sea salt. Place a 45cm piece of baking paper on a clean work surface. Lay the jamon or prosciutto in the centre, with each piece slightly overlapping. Evenly spread the mince mixture over the prosciutto slices, leaving a 4cm border along the furthest side of the slices. Step 6: Slice 5mm off the top and bottom of each boiled egg, discard the slices. Place boiled eggs side by side with the cut edges touching, in the centre of the mince mixture. Starting at the closest edge, roll to form a tight log. Lay out a large piece of cling film and tightly wrap the meatloaf. Place wrapped meat loaf inside a food saver bag (cut to size), vacuum seal both ends using a food saver, following manufacturer's instructions. Step 7: Heat a large saucepan of water to 68C. Cook meatloaf for 40 minutes. Remove and place in the refrigerator to cool. Step 8: Meanwhile for the beetroot and feta dip, drizzle the beetroot with olive oil and season with sea salt. Individually wrap beetroot in foil. Bake in the oven for 1 hours or until a skewer easily pierces the beetroot. Allow to cool. Peel the skin and discard. Puree flesh in a blender until smooth. Add the feta and a drizzle of olive oil and puree until smooth. Season to taste. Spoon mixture into a piping bag with a small straight-edged nozzle. Set aside until needed. Step 9: For the beer battered eschalot rings, combine flours, bicarbonate soda and sea salt in a bowl, and make a well in the centre. Whisking, gradually add the beer until the batter is smooth. Toss eschalots rings in the extra cornflour, shaking off any excess. Pour oil into a saucepan until one-third full. Heat over medium-high heat until oil reaches 170C. Place rings in the batter and deep-fry, in batches, for 1-2 minutes or until golden. Drain on paper towel and season with sea salt. Step 10: Remove meatloaf from the bag, slice into 3cm pieces and remove the plastic wrap. Drizzle one side of the slice with olive oil and season with sea salt.
Step 11: To serve, drizzle extra virgin olive oil over the cocktail onions and cornichons. Pipe small mounds of beetroot dip around a large plate, place meatloaf slice, oil side up, in the centre. Arrange tomatoes, cornichons, cocktail onions, and 2 heaped tablespoons of sesame seed bun soil over half of the meatloaf. Garnish with micro herbs and onion rings around the plate.
Sausage Rolls with Hidden Vegetables Chef: Gary Mehigan Ingredients: 1 tbs unsalted butter 1 large carrot, peeled, grated 1 tbs olive oil 1 small brown onion, finely chopped 4 thyme sprigs 1 bay leaf 2 garlic cloves, crushed 350g beef mince 350g pork mince 1 tbs wild oregano 2 cups fresh breadcrumbs 2 x 375g packers Careme frozen puff pastry, thawed, halved 3 egg yolks, lightly whisked Poppy and sesame seeds, to garnish tomato or BBQ sauce, to serve Method Step 1: Preheat oven to 180C. Step 2: Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth. Season to taste. Set aside to cool completely. Step 3: Heat oil in frying pan over medium-high heat, then add onion, thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely. Step 4: Combine minces, cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25cm log. Place pastry
Celebrity Chef Recipes: Caramel Parfait Glace with Salted Peanut Caramel and Milk Chocolate Mousse Chef: Philippa Sibley Ingredients: For the caramel mousse 500ml thickened cream 1 vanilla bean, split, seeds scraped 135g liquid glucose 190g caster sugar 50g unsalted butter, cold 6 leaves gold leaf gelatine, soaked in cold water, drained 160g egg yolks For the chantilly cream 250ml thickened cream 250g good quality milk chocolate For the peanut caramel 200ml thickened cream 80g liquid glucose 150g caster sugar 50g butter 100g salted peanuts, coarsely chopped tsp sea salt For the peanut dacquoise 140g salted peanuts 250g pure icing sugar, sifted 80g almond meal 160g egg whites 100g caster sugar For the chocolate plaques 200g good quality milk chocolate Method Step 1. Preheat oven to 180C fan forced. Step 2. For the caramel mousse, whip 200ml of the thickened cream to soft peaks, cover and refrigerate until needed. Combine vanilla, remaining cream and 115g of the glucose in a saucepan and bring to the boil. Set aside. Meanwhile, weigh out 140g of the caster sugar. Heat a heavy-based saucepan over medium heat and add 1 teaspoon of caster sugar. Once it has dissolved, gradually add the remaining, stirring constantly, until it has dissolved and turned lightly golden.
Slowly pour the hot cream into the caramel, whisking until combined; whisk in the butter followed by the gelatine leaves. Strain into a bowl, set over another bowl half filled with ice and water and leave to cool, whisking occasionally. Step 3. Combine the remaining 50g of caster sugar, 30ml water and remaining 20g of liquid glucose in a small saucepan over medium heat and bring to the boil. Meanwhile, using an electric mixer, beat the yolks on a moderate speed. Using a sugar thermometer bring the sugar syrup to 118C. Remove from the heat and let the bubbles die down slightly. Pour the syrup down the side of the bowl onto the still whisking yolks. Turn up the speed and whisk until pale, doubled in size and cool. Step 4. To finish the mousse, fold the two cooled mixtures together, fold through the whipped cream then pour into a 20cm x 25cm x 3cm Swiss roll tin lined with baking paper and place in the freezer until very firm. Step 5. For milk chocolate Chantilly cream, melt the chocolate and keep warm to the touch. Whip the cream to soft peaks. Quickly whisk half of warm chocolate into the cream, to lighten the mixture. Immediately whisk through remaining chocolate and refrigerate. Step 6. For the peanut caramel, combine cream and glucose in a saucepan and bring to the boil. Set aside and keep warm. Heat a heavy-based saucepan over medium heat until 1 teaspoon of caster sugar dissolves when added. Gradually add the rest of the sugar and stir constantly until it has dissolved and has turned light golden brown. Slowly pour the hot cream into the caramel, whisking until combined; whisk in the butter. Set over another bowl half filled with ice and water and leave to cool until slightly thickened. Fold through the peanuts and the salt and refrigerate until needed. Step 7. For the peanut dacquoise, process peanuts until finely ground. Combine icing sugar, nuts, and almond meal in a large bowl. Using an electric mixer, beat the egg whites until soft peaks form. Sprinkle sugar onto the whites and continue whisking until firm and glossy. Gently fold the mixture through meringue until combined, but not over-mixed. Spread onto a lined baking tray at a thickness of about 1cm. Bake for 8-10 minutes or until the dacquoise is crisp on top but slightly soft in the centre. Remove from the oven and slide onto a cool surface. Place a piece of baking paper on top of the surface of the dacquoise and carefully flip it over onto a small flat baking tray. Remove the paper. Allow to cool for 2-3 minutes. Remove the mousse from the freezer and invert onto the slightly warm dacquoise. Press
down lightly to ensure the two surfaces are lightly stuck together. Remove the tin from the mousse. Slide onto a tray and return to the freezer. Step 8. For the chocolate plaques, gently melt the chocolate, no hotter than 45C, in a metal bowl over hot but not boiling water. Pour 2/3 of the melted chocolate onto a cool, clean work surface and spread it around until it begins to thicken and feels cool to the touch. Return the cooler chocolate to the warm chocolate that remains in the bowl. Stir until completely combined. The chocolate needs to be about 26C. The chocolate will feel cool on the side of your little finger. Spread the tempered chocolate with a palette knife over 3 x 4cm x 30cm strips of acetate plastic (stuck to the marble with sticky tape). When the chocolate is set to the touch but still slightly malleable, peel the strips off the bench and turn upside down so the chocolate surface is down. To portion the plaques, measure 10cm lengths, mark through the chocolate with a knife heated under warm water then cut the acetate with scissors. You will get 2 plaques per strip of plastic. Store plaques in the fridge until ready to use. Step 9. Remove the tray from the freezer and peel off the paper and discard. Using a long knife heated under very hot water, cut the mousse into 10cm logs, taking care to keep the edges clean and straight. Step 10. To serve, smear a small amount of the peanut caramel in the middle of the plate. This will stop the dessert from sliding around. Then place the bar on the plate dacquoise side down. Now peel the plastic off a plaque and carefully place, shiny side up, on top. Using a teaspoon dipped in hot water to form small quenelles and evenly place three on the plaque. Fill the two spaces with peanut caramel then place another plaque on top. Be careful not to get fingerprints on the chocolate. Serve immediately on a cool plate. Pressure Test: Poached Chicken with Black Truffles and Garden Vegetables Ingredients: 25g black winter truffle, scrubbed with a brush and cloth 100g unsalted butter 1 x No 16 free range chicken 6 baby leeks, trimmed 6 red marble onions, trimmed 6 spring onions, trimmed 12 small cherry bell radishes, trimmed 12 small French breakfast radishes, trimmed
2 pink turnips, trimmed 6 baby white turnips, trimmed 125g fresh peas, shelled 16 pea flower shoots 8 society garlic flowers 6 okra sprouts 500ml milk 2 garlic cloves, roughly chopped 6gms agar agar powder Method Step 1. Set temperature controlled water bath to 68 degrees celsius. Preheat oven to 180 degrees celsius. Step 2. Finely grate 10g of the truffle with a microplane and add 70g of unsalted butter. Season to taste with sea salt and set aside. Step 3. To prepare the chicken place the chicken on a chopping board with the backbone facing up. With a sharp knife cut the skin lengthways down the backbone. Using your hands gently ease the skin from the chicken, going around the legs first and pulling the skin to the top of each leg. With a sharp knife cut the skin from the leg leaving only the smallest hole. Continue to remove the skin using your fingers from around the breast and pull back the breast until you reach the wing tips. Pull the skin back over the wing tips as far as possible using a sharp knife to cut and release the skin from the wing tips. Reserve the skin then remove the breasts from the bird and reserve. Step 4. Trim the skin into a large oblong cutting off any rough edges. You should have an oblong approximately 30cm x 24cm. Remove any excess fat from the skin with a sharp knife being very careful not to break the skin surface. Remove the chicken skin from the board and spread out a long length of cling film on the work surface approximately 45 cm wide and 70 cm in length. Place the chicken skin on top of the plastic up from the bottom edge. Step 5. Place 8 thin slices of truffle across the top two thirds of the chicken skin. Place the two chicken breasts slightly overlapping in the centre with the two point ends meeting on the bottom third of the chicken skin. Open up the fillet on each breast and with a knife make a small incision down the length of each breast being careful not to cut through the breast. Place the softened truffle butter into a piping bag and pipe half of softened truffle butter down the length of each incision and fold the fillets over the butter. Begin to roll the chicken breasts in its skin until it is rolled into a cylinder.
Step 6. Roll the chicken in the prepared cling film sheet tightly to give you at least 5 layers of plastic around the chicken. Tighten each end of the excess plastic by holding as you roll to form a sausage shape. Now roll in a second layer of cling film just as you have done before. Tie a tight knot in each end of the plastic. Place in the fridge to rest. Submerge the chicken into the preheated water bath for about 40 minutes. Step 7. To make the garlic cream, heat the milk in a small saucepan until simmering. Add the garlic and allow the milk to gently simmer for 1 minute, remove from the heat and allow to cool. Strain the garlic from the milk. Bring the milk to a simmer and add the agar agar. Whisk in well and simmer for a further 1 minute. Season to taste with sea salt and allow to cool completely on ice. Step 8. Remove the chicken from the water bath and allow to rest for 5 minutes. Meanwhile reheat the garlic cream by whisking over a low heat, add some additional milk if necessary and place in a squeeze bottle. Keep warm. Cook all the vegetables in boiling salted water starting with the leeks and onions, then add the radishes, turnips and peas. Cook until tender. Drain and dress with the remaining 30g of melted unsalted butter. Season with sea salt. Remove the chicken from its plastic wrap and slice into 4. If the chicken hasn't completely cooked through, place in the oven for a couple of minutes. Step 9. To serve, arrange two slices of chicken, vegetables and garlic cream on each serving plate. Garnish each chicken slice with 1 additional slice of truffle and garnish the plate with some pea and garlic flowers and okra sprouts. Serve immediately. Lasagne with Pork and Veal Meatballs Ingredients: 300g pork mince 300g veal mince 1 cup fresh breadcrumbs 1 egg 725ml olive oil 1kg brown onions, finely chopped 1kg tomatoes, peeled, seeded, chopped 400ml jar tomato puree (passata) 3 rosemary sprigs 4 thyme sprigs, plus 2 tsp picked leaves 10 eschalots, peeled 20 garlic cloves, peeled 70g grated pecorino
8 small chat potatoes, boiled sliced 5 boiled eggs, sliced 110g buffalo mozzarella, sliced 16 slices prosciutto 1/3 cup parsley leaves 3 tbs marjoram leaves 250g plain flour 8 egg yolks 1 tbs olive oil Method Step 1: Preheat oven to 165C. Step 2: For the pasta dough, process all ingredients and a pinch of salt in a food processor for about 20 seconds until the mixture just comes together. Transfer to a clean, lightly floured work surface. Knead the dough for a couple of minutes or until smooth. Wrap in cling wrap and set aside for 2 hours to rest. Step 3: Combine the pork mince, veal mince, breadcrumbs and egg together in a bowl. Season well with sea salt and freshly ground pepper. Roll the mixture into 2cm balls. Chill in the refrigerator until needed. Step 4: For the onion and tomato sauce, heat cup of oil in a large, deep frying pan over medium-high heat. Add onions and cook for 1015 minutes or until lightly golden and softened. Add tomatoes, tomato puree, rosemary and thyme sprigs. Cover with a lid, reduce heat to a simmer and cook for about 1 hour, stirring occasionally. Add the meatballs. Cover and cook for about 20-30 minutes until cooked through. Remove from the heat. Step 5: Meanwhile, add eschalots to small saucepan and pour over the remaining 600ml of olive oil to cover. Cook for 1 hours over very low heat, then add the garlic cloves. Cook for a further hour until eschalots and garlic are tender. Drain and reserve the oil. Heat a frying pan over medium-high heat, add eschalots, and cook for about 2-3 minutes until lightly golden, then add the garlic and cook for another couple of minutes until caramelized. Add the thyme leaves, then remove and drain on paper towel. Step 6: Divide the dough into 4 equal portions. Use the palm of your hand to flatten the dough. Set the pasta machine to the widest setting and dust the pasta rollers lightly in flour. Feed 1 portion of dough through the machine, folding the pasta in half before feeding it through each time. Gradually narrow the pasta machine settings, 1
notch at a time until you reach the second last setting on the machine. Repeat with the remaining dough. Step 7: Drizzle olive oil, sea salt and grated pecorino over the base of a 3.5L baking dish. Lay over 2 sheets of pasta. Drizzle with a little more oil and sea salt. Scatter over half of the meatballs and spoon over the sauce. Scatter over half of the potatoes, eggs, eschalots, garlic, buffalo mozzarella, parsley and marjoram leaves. Sprinkle over a little more pecorino, then a layer of prosciutto. Lay over 2 more sheets of pasta and push any air out, with your hands. Add another layer of the filling. Finish with another layer of pasta. Spoon over some tomato sauce and the remaining pecorino. Cover with foil, shiny side down. Place in the oven to bake for 45 minutes. After 40 minutes, remove the foil and return lasagne to the oven for the last 5 minutes. * In the absence of pecorino, parmesan may be used.
Meatloaf Gourmet Burger with Eschalot Onion Rings Ingredients: 6 eggs 1/3 cup breadcrumbs 400g beef mince 1 cup cooked wild rice 2 tbs baby capers 2-3 tbs shredded parsley 1 tbs seeded mustard 1 tbs brown sugar 1 tsp bonito flakes 2 tbs sesame seeds, toasted 8 thin slices jamon or prosciutto 8 cornichons, sliced 8 baby cocktail onions, quartered Mixed micro herbs, such as baby chervil, baby watercress or shiso, to garnish 1 sesame seed bun, halved, toasted 1 sachet (5g) ground bonito flakes 1 tsp brown sugar 100g yellow grape tomatoes, halved 100g grape tomatoes, halved 1 tbs finely chopped fresh thyme leaves Extra virgin olive oil, for drizzling 2 beetroot 100g crumbled feta 75g self raising flour, sifted 75g corn flour, sifted, plus extra for dusting 1/4 tsp bicarbonate soda 150ml beer 2 large (90g) ecshalots, sliced into 5mm rings vegetable oil for frying Method Step 1: Preheat oven to 100C. Step 2: For the sesame seed buns oil, place toasted bun wrapped in clingfilm in a freezer for 2 hours or until frozen. Process bonito flakes, sugar, sea salt and frozen bun in a food processor for 2-3 minutes or until mixture resembles wet sand. Step 3: For the slow roasted tomatoes, lay tomatoes on a lined baking
tray. Scatter over thyme and sea salt. Place in the oven for 40 minutes. Increase oven to 160C. Step 4: Bring a saucepan of water to the boil over high heat. Cook 4 of the eggs for 8 minutes, remove from the pan and run under cold water for 1 minute. Peel eggs while still warm. Place eggs in fridge until needed. Step 5: Combine mince, breadcrumbs, rice, capers, parsley, mustard, sugar, bonito flakes, 2 eggs and sesame seeds in a large bowl. Season with sea salt. Place a 45cm piece of baking paper on a clean work surface. Lay the jamon or prosciutto in the centre, with each piece slightly overlapping. Evenly spread the mince mixture over the prosciutto slices, leaving a 4cm border along the furthest side of the slices. Step 6: Slice 5mm off the top and bottom of each boiled egg, discard the slices. Place boiled eggs side by side with the cut edges touching, in the centre of the mince mixture. Starting at the closest edge, roll to form a tight log. Lay out a large piece of cling film and tightly wrap the meatloaf. Place wrapped meat loaf inside a food saver bag (cut to size), vacuum seal both ends using a food saver, following manufacturer's instructions. Step 7: Heat a large saucepan of water to 68C. Cook meatloaf for 40 minutes. Remove and place in the refrigerator to cool. Step 8: Meanwhile for the beetroot and feta dip, drizzle the beetroot with olive oil and season with sea salt. Individually wrap beetroot in foil. Bake in the oven for 1 hours or until a skewer easily pierces the beetroot. Allow to cool. Peel the skin and discard. Puree flesh in a blender until smooth. Add the feta and a drizzle of olive oil and puree until smooth. Season to taste. Spoon mixture into a piping bag with a small straight-edged nozzle. Set aside until needed. Step 9: For the beer battered eschalot rings, combine flours, bicarbonate soda and sea salt in a bowl, and make a well in the centre. Whisking, gradually add the beer until the batter is smooth. Toss eschalots rings in the extra cornflour, shaking off any excess. Pour oil into a saucepan until one-third full. Heat over medium-high heat until oil reaches 170C. Place rings in the batter and deep-fry, in batches, for 1-2 minutes or until golden. Drain on paper towel and season with sea salt. Step 10: Remove meatloaf from the bag, slice into 3cm pieces and remove the plastic wrap. Drizzle one side of the slice with olive oil
and season with sea salt. Step 11: To serve, drizzle extra virgin olive oil over the cocktail onions and cornichons. Pipe small mounds of beetroot dip around a large plate, place meatloaf slice, oil side up, in the centre. Arrange tomatoes, cornichons, cocktail onions, and 2 heaped tablespoons of sesame seed bun soil over half of the meatloaf. Garnish with micro herbs and onion rings around the plate. Sausage Rolls with Hidden Vegetables Chef: Gary Mehigan Ingredients: 1 tbs unsalted butter 1 large carrot, peeled, grated 1 tbs olive oil 1 small brown onion, finely chopped 4 thyme sprigs 1 bay leaf 2 garlic cloves, crushed 350g beef mince 350g pork mince 1 tbs wild oregano 2 cups fresh breadcrumbs 2 x 375g packers Careme frozen puff pastry, thawed, halved 3 egg yolks, lightly whisked Poppy and sesame seeds, to garnish tomato or BBQ sauce, to serve Method Step 1: Preheat oven to 180C. Step 2: Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth. Season to taste. Set aside to cool completely. Step 3: Heat oil in frying pan over medium-high heat, then add onion, thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely. Step 4: Combine minces, cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25cm log. Place pastry
notch at a time until you reach the second last setting on the machine. Repeat with the remaining dough. Step 7: Drizzle olive oil, sea salt and grated pecorino over the base of a 3.5L baking dish. Lay over 2 sheets of pasta. Drizzle with a little more oil and sea salt. Scatter over half of the meatballs and spoon over the sauce. Scatter over half of the potatoes, eggs, eschalots, garlic, buffalo mozzarella, parsley and marjoram leaves. Sprinkle over a little more pecorino, then a layer of prosciutto. Lay over 2 more sheets of pasta and push any air out, with your hands. Add another layer of the filling. Finish with another layer of pasta. Spoon over some tomato sauce and the remaining pecorino. Cover with foil, shiny side down. Place in the oven to bake for 45 minutes. After 40 minutes, remove the foil and return lasagne to the oven for the last 5 minutes. * In the absence of pecorino, parmesan may be used. Roast Peaches with Zabaglione Ingredients: 6 ripe peaches, halved, stone removed 200g amaretti biscuits 1/2 cup caster sugar 1/3 cup amaretto 50g flaked almonds 10 egg yolks 1 vanilla bean, split, seeds scraped splash of brandy Method Step 1: Preheat oven to 200C. Step 2: Scoop out a couple of spoonfuls of the peach flesh from 8 halves to make a cup for the crumble. Step 3: Chop the remaining 2 peaches in a food processor. Add the amaretti biscuits and process until the consistency of wet sand. Step 4: Fill the cups with the mixture. Add half of the sugar to a frying pan set over medium-high heat and place the peaches on top, along with cup amaretto. Place in the oven and bake for 5-6 minutes until golden. Remove from the oven and glaze the peaches with the syrup. Scatter over flaked almonds. Step 5: Meanwhile, whisk the yolks and remaining sugar in a heatproof bowl, set over a saucepan of simmering water. Whisking, add the vanilla seeds, a splash of brandy and remaining amaretto, then add 2 tablespoons of hot water. Step 6: Whisk for about 10-15 minutes until pale and thickened. Remove from the heat when necessary.
Step 7: To serve, place 2 peach halves per bowl, drizzle over some of the peach syrup. Spoon over zabaglione.
Meatloaf Gourmet Burger with Eschalot Onion Rings Ingredients: 6 eggs 1/3 cup breadcrumbs 400g beef mince 1 cup cooked wild rice 2 tbs baby capers 2-3 tbs shredded parsley 1 tbs seeded mustard 1 tbs brown sugar 1 tsp bonito flakes 2 tbs sesame seeds, toasted 8 thin slices jamon or prosciutto 8 cornichons, sliced 8 baby cocktail onions, quartered Mixed micro herbs, such as baby chervil, baby watercress or shiso, to garnish 1 sesame seed bun, halved, toasted 1 sachet (5g) ground bonito flakes 1 tsp brown sugar 100g yellow grape tomatoes, halved 100g grape tomatoes, halved 1 tbs finely chopped fresh thyme leaves Extra virgin olive oil, for drizzling 2 beetroot 100g crumbled feta 75g self raising flour, sifted 75g corn flour, sifted, plus extra for dusting 1/4 tsp bicarbonate soda 150ml beer 2 large (90g) ecshalots, sliced into 5mm rings vegetable oil for frying Method Step 1: Preheat oven to 100C.
Step 2: For the sesame seed buns oil, place toasted bun wrapped in clingfilm in a freezer for 2 hours or until frozen. Process bonito flakes, sugar, sea salt and frozen bun in a food processor for 2-3 minutes or until mixture resembles wet sand. Step 3: For the slow roasted tomatoes, lay tomatoes on a lined baking tray. Scatter over thyme and sea salt. Place in the oven for 40 minutes. Increase oven to 160C. Step 4: Bring a saucepan of water to the boil over high heat. Cook 4 of the eggs for 8 minutes, remove from the pan and run under cold water for 1 minute. Peel eggs while still warm. Place eggs in fridge until needed. Step 5: Combine mince, breadcrumbs, rice, capers, parsley, mustard, sugar, bonito flakes, 2 eggs and sesame seeds in a large bowl. Season with sea salt. Place a 45cm piece of baking paper on a clean work surface. Lay the jamon or prosciutto in the centre, with each piece slightly overlapping. Evenly spread the mince mixture over the prosciutto slices, leaving a 4cm border along the furthest side of the slices. Step 6: Slice 5mm off the top and bottom of each boiled egg, discard the slices. Place boiled eggs side by side with the cut edges touching, in the centre of the mince mixture. Starting at the closest edge, roll to form a tight log. Lay out a large piece of cling film and tightly wrap the meatloaf. Place wrapped meat loaf inside a food saver bag (cut to size), vacuum seal both ends using a food saver, following manufacturer's instructions. Step 7: Heat a large saucepan of water to 68C. Cook meatloaf for 40 minutes. Remove and place in the refrigerator to cool. Step 8: Meanwhile for the beetroot and feta dip, drizzle the beetroot with olive oil and season with sea salt. Individually wrap beetroot in foil. Bake in the oven for 1 hours or until a skewer easily pierces the beetroot. Allow to cool. Peel the skin and discard. Puree flesh in a blender until smooth. Add the feta and a drizzle of olive oil and puree until smooth. Season to taste. Spoon mixture into a piping bag with a small straight-edged nozzle. Set aside until needed. Step 9: For the beer battered eschalot rings, combine flours, bicarbonate soda and sea salt in a bowl, and make a well in the centre. Whisking, gradually add the beer until the batter is smooth. Toss eschalots rings in the extra cornflour, shaking off any excess. Pour oil
into a saucepan until one-third full. Heat over medium-high heat until oil reaches 170C. Place rings in the batter and deep-fry, in batches, for 1-2 minutes or until golden. Drain on paper towel and season with sea salt. Step 10: Remove meatloaf from the bag, slice into 3cm pieces and remove the plastic wrap. Drizzle one side of the slice with olive oil and season with sea salt. Step 11: To serve, drizzle extra virgin olive oil over the cocktail onions and cornichons. Pipe small mounds of beetroot dip around a large plate, place meatloaf slice, oil side up, in the centre. Arrange tomatoes, cornichons, cocktail onions, and 2 heaped tablespoons of sesame seed bun soil over half of the meatloaf. Garnish with micro herbs and onion rings around the plate. Sausage Rolls with Hidden Vegetables Chef: Gary Mehigan Ingredients: 1 tbs unsalted butter 1 large carrot, peeled, grated 1 tbs olive oil 1 small brown onion, finely chopped 4 thyme sprigs 1 bay leaf 2 garlic cloves, crushed 350g beef mince 350g pork mince 1 tbs wild oregano 2 cups fresh breadcrumbs 2 x 375g packers Careme frozen puff pastry, thawed, halved 3 egg yolks, lightly whisked Poppy and sesame seeds, to garnish tomato or BBQ sauce, to serve Method Step 1: Preheat oven to 180C. Step 2: Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth. Season to taste. Set aside to cool completely. Step 3: Heat oil in frying pan over medium-high heat, then add onion,
thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely. Step 4: Combine minces, cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25cm log. Place pastry sheet onto a floured work surface and roll to about 4mm thick. Slice each pastry sheet in half lengthways. Place the sausage log across the closest edge of a pastry sheet. Roll to enclose mixture until the two edges of the pastry meet, trim and discard excess pastry. Brush a little egg wash on the join to secure. Step 5: Place sausage rolls on a lined baking rack, brush with egg wash and sprinkle evenly with seeds. Repeat with remaining pastry. Cook in the oven for about 20 minutes or until golden and cooked through. Step 6: Slice rolls on an angle, about 2cm wide. Serve with either tomato or BBQ sauce. Invention Test: Light Red Goat Curry with Three Flavour Frozen Yoghurt & Pappadum Praline Ingredients: 2 tbs vegetable oil, plus extra for frying 1kg goat leg, trimmed, cut into 2cm cubes 1 tbs garam masala 2 tsp black mustard seeds 10 curry leaves 1 tbs coriander seeds 3 cardamon pods, bruised 2 cloves 1 Indian bay leaf pinch saffron 200g fresh young coconut, grated 1 cinnamon stick 4 pappadums 200g caster sugar 1 tbs cumin seeds 2 tsp ground cinnamon 100g natural yoghurt lime wedges, to serve 1 tsp ground cinnamon pinch saffron tsp garam masala
1kg natural yoghurt 1 lime, juiced cup caster sugar 6 long red chillies, roughly chopped 4cm piece of ginger, peeled, sliced 4 garlic cloves 2 tsp finely grated lime zest Method Step 1: For the frozen yoghurt, place cinnamon, saffron and garam masala in a small bowl with 3 tablespoons of warm water. Stir well to combine and set aside to cool. Whisk yoghurt, lime juice and sugar in a bowl until sugar dissolves. Add spice mixture, stir well to combine. Transfer the yoghurt mixture to an ice-cream machine, and churn following manufacturer's instructions. Transfer frozen yoghurt to serving glasses and place in the freezer until firm. Step 2: For the chilli paste, place all ingredients into a small food processor, and blend to a smooth paste. Step 3: Heat 2 tablespoons of the oil in a large saucepan over high heat, add the goat and brown in batches. Return goat to the pan and reduce heat to medium. Add the chilli paste and cook 2-3 minutes. Add garam masala, black mustard seeds, curry leaves, coriander seeds, cardamom pods and cloves to the pan. Cook for a further 2-3 minutes. Add enough water to just cover the meat, then bring to the boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Step 4: Add tsp freshly ground black pepper, bay leaf, saffron, coconut and cinnamon stick and cook for a further 50-60 minutes until the goat is tender. Season with salt to taste. Step 5: Meanwhile, heat enough oil to come 1cm up the sides of a frying pan over high heat. Cook pappadums for 30 seconds or until crisp. Drain on paper towel. Roughly break into pieces. Step 6: Scatter pappadum pieces on a lined baking tray. Place sugar, cumin seeds, cinnamon and 60ml of water into a saucepan over low heat. Stir to dissolve sugar, increase heat to medium and cook until golden. Quickly pour over the pappadums to completely cover. Set aside until firm. Break into rough shards and place into a food processor. Pulse until coarse crumbs form. Step 7: To serve, stir yoghurt through goat curry and garnish with lime wedges. Sprinkle frozen yoghurts with the praline crumbs.
Invention Test Recipes: Chicken with Asian Salad Ingredients: 1 onion, halved 1 lime, zest finely grated, juiced 2 garlic cloves, roughly chopped 1 tbs black peppercorns 1 x 1.5kg chicken, wings removed, reserved 2 tbs fish sauce 1 tbs palm sugar 2 long red chillies, seeded, finely chopped pineapple, peeled, cut into 2cm slices 1 Lebanese cucumber, peeled into ribbons 4 spring onions, white part only, thinly sliced bunch Vietnamese mint, leaves picked bunch Thai basil, leaves picked 1 bunch coriander, leaves picked Chicken Wing Marinade 2 tbs soy sauce 1 tbs honey 1 garlic clove, finely chopped 1 long red chilli, seeded, finely chopped 1 lime, zest finely grated 2 spring onions, white part only, thinly sliced Method 1. Heat a large saucepan of water over high heat, add the onion, lime zest, garlic and peppercorns and bring to the boil. Add chicken, breast side down, reduce heat and simmer for 25 minutes. Carefully turn chicken, and cook for a further 15 minutes or until cooked through and the juices run clear. Set aside until cool enough to handle. Shred the chicken meat, discarding skin and bones. 2. Meanwhile, to make the chicken wing marinade, combine all ingredients in a bowl. Add chicken wings, toss to coat. Cover and refrigerate until needed. 3. Combine lime juice, fish sauce, palm sugar and chilli in a bowl. Whisk to combine. Add shredded chicken, stir to combine. Set aside.
4. Heat BBQ grill plate over medium heat, place chicken wings and pineapple on a plate. Cook chicken wings for 10 minutes or until cooked through. Cook pineapple for 2-3 minutes each side or until golden and slightly charred. 5. To serve, add cucumber, spring onions and herbs to the shredded chicken mixture, toss to combine. Place salad on top of grilled pineapple and chicken wings alongside.
Meatloaf Gourmet Burger with Eschalot Onion Rings Ingredients: 6 eggs 1/3 cup breadcrumbs 400g beef mince 1 cup cooked wild rice 2 tbs baby capers 2-3 tbs shredded parsley 1 tbs seeded mustard 1 tbs brown sugar 1 tsp bonito flakes 2 tbs sesame seeds, toasted 8 thin slices jamon or prosciutto 8 cornichons, sliced 8 baby cocktail onions, quartered Mixed micro herbs, such as baby chervil, baby watercress or shiso, to garnish 1 sesame seed bun, halved, toasted 1 sachet (5g) ground bonito flakes 1 tsp brown sugar 100g yellow grape tomatoes, halved 100g grape tomatoes, halved 1 tbs finely chopped fresh thyme leaves Extra virgin olive oil, for drizzling 2 beetroot 100g crumbled feta 75g self raising flour, sifted 75g corn flour, sifted, plus extra for dusting 1/4 tsp bicarbonate soda 150ml beer 2 large (90g) ecshalots, sliced into 5mm rings vegetable oil for frying Method Step 1: Preheat oven to 100C.
Step 2: For the sesame seed buns oil, place toasted bun wrapped in clingfilm in a freezer for 2 hours or until frozen. Process bonito flakes, sugar, sea salt and frozen bun in a food processor for 2-3 minutes or until mixture resembles wet sand. Step 3: For the slow roasted tomatoes, lay tomatoes on a lined baking tray. Scatter over thyme and sea salt. Place in the oven for 40 minutes. Increase oven to 160C. Step 4: Bring a saucepan of water to the boil over high heat. Cook 4 of the eggs for 8 minutes, remove from the pan and run under cold water for 1 minute. Peel eggs while still warm. Place eggs in fridge until needed. Step 5: Combine mince, breadcrumbs, rice, capers, parsley, mustard, sugar, bonito flakes, 2 eggs and sesame seeds in a large bowl. Season with sea salt. Place a 45cm piece of baking paper on a clean work surface. Lay the jamon or prosciutto in the centre, with each piece slightly overlapping. Evenly spread the mince mixture over the prosciutto slices, leaving a 4cm border along the furthest side of the slices. Step 6: Slice 5mm off the top and bottom of each boiled egg, discard the slices. Place boiled eggs side by side with the cut edges touching, in the centre of the mince mixture. Starting at the closest edge, roll to form a tight log. Lay out a large piece of cling film and tightly wrap the meatloaf. Place wrapped meat loaf inside a food saver bag (cut to size), vacuum seal both ends using a food saver, following manufacturer's instructions. Step 7: Heat a large saucepan of water to 68C. Cook meatloaf for 40 minutes. Remove and place in the refrigerator to cool. Step 8: Meanwhile for the beetroot and feta dip, drizzle the beetroot with olive oil and season with sea salt. Individually wrap beetroot in foil. Bake in the oven for 1 hours or until a skewer easily pierces the beetroot. Allow to cool. Peel the skin and discard. Puree flesh in a blender until smooth. Add the feta and a drizzle of olive oil and puree until smooth. Season to taste. Spoon mixture into a piping bag with a small straight-edged nozzle. Set aside until needed. Step 9: For the beer battered eschalot rings, combine flours, bicarbonate soda and sea salt in a bowl, and make a well in the centre. Whisking, gradually add the beer until the batter is smooth. Toss eschalots rings in the extra cornflour, shaking off any excess. Pour oil
into a saucepan until one-third full. Heat over medium-high heat until oil reaches 170C. Place rings in the batter and deep-fry, in batches, for 1-2 minutes or until golden. Drain on paper towel and season with sea salt. Step 10: Remove meatloaf from the bag, slice into 3cm pieces and remove the plastic wrap. Drizzle one side of the slice with olive oil and season with sea salt. Step 11: To serve, drizzle extra virgin olive oil over the cocktail onions and cornichons. Pipe small mounds of beetroot dip around a large plate, place meatloaf slice, oil side up, in the centre. Arrange tomatoes, cornichons, cocktail onions, and 2 heaped tablespoons of sesame seed bun soil over half of the meatloaf. Garnish with micro herbs and onion rings around the plate. Sausage Rolls with Hidden Vegetables Chef: Gary Mehigan Ingredients: 1 tbs unsalted butter 1 large carrot, peeled, grated 1 tbs olive oil 1 small brown onion, finely chopped 4 thyme sprigs 1 bay leaf 2 garlic cloves, crushed 350g beef mince 350g pork mince 1 tbs wild oregano 2 cups fresh breadcrumbs 2 x 375g packers Careme frozen puff pastry, thawed, halved 3 egg yolks, lightly whisked Poppy and sesame seeds, to garnish tomato or BBQ sauce, to serve Method Step 1: Preheat oven to 180C. Step 2: Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth. Season to taste. Set aside to cool completely. Step 3: Heat oil in frying pan over medium-high heat, then add onion,
thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely. Step 4: Combine minces, cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25cm log. Place pastry sheet onto a floured work surface and roll to about 4mm thick. Slice each pastry sheet in half lengthways. Place the sausage log across the closest edge of a pastry sheet. Roll to enclose mixture until the two edges of the pastry meet, trim and discard excess pastry. Brush a little egg wash on the join to secure. Step 5: Place sausage rolls on a lined baking rack, brush with egg wash and sprinkle evenly with seeds. Repeat with remaining pastry. Cook in the oven for about 20 minutes or until golden and cooked through. Step 6: Slice rolls on an angle, about 2cm wide. Serve with either tomato or BBQ sauce. Invention Test: Light Red Goat Curry with Three Flavour Frozen Yoghurt & Pappadum Praline Ingredients: 2 tbs vegetable oil, plus extra for frying 1kg goat leg, trimmed, cut into 2cm cubes 1 tbs garam masala 2 tsp black mustard seeds 10 curry leaves 1 tbs coriander seeds 3 cardamon pods, bruised 2 cloves 1 Indian bay leaf pinch saffron 200g fresh young coconut, grated 1 cinnamon stick 4 pappadums 200g caster sugar 1 tbs cumin seeds 2 tsp ground cinnamon 100g natural yoghurt lime wedges, to serve 1 tsp ground cinnamon pinch saffron tsp garam masala
1kg natural yoghurt 1 lime, juiced cup caster sugar 6 long red chillies, roughly chopped 4cm piece of ginger, peeled, sliced 4 garlic cloves 2 tsp finely grated lime zest Method Step 1: For the frozen yoghurt, place cinnamon, saffron and garam masala in a small bowl with 3 tablespoons of warm water. Stir well to combine and set aside to cool. Whisk yoghurt, lime juice and sugar in a bowl until sugar dissolves. Add spice mixture, stir well to combine. Transfer the yoghurt mixture to an ice-cream machine, and churn following manufacturer's instructions. Transfer frozen yoghurt to serving glasses and place in the freezer until firm. Step 2: For the chilli paste, place all ingredients into a small food processor, and blend to a smooth paste. Step 3: Heat 2 tablespoons of the oil in a large saucepan over high heat, add the goat and brown in batches. Return goat to the pan and reduce heat to medium. Add the chilli paste and cook 2-3 minutes. Add garam masala, black mustard seeds, curry leaves, coriander seeds, cardamom pods and cloves to the pan. Cook for a further 2-3 minutes. Add enough water to just cover the meat, then bring to the boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Step 4: Add tsp freshly ground black pepper, bay leaf, saffron, coconut and cinnamon stick and cook for a further 50-60 minutes until the goat is tender. Season with salt to taste. Step 5: Meanwhile, heat enough oil to come 1cm up the sides of a frying pan over high heat. Cook pappadums for 30 seconds or until crisp. Drain on paper towel. Roughly break into pieces. Step 6: Scatter pappadum pieces on a lined baking tray. Place sugar, cumin seeds, cinnamon and 60ml of water into a saucepan over low heat. Stir to dissolve sugar, increase heat to medium and cook until golden. Quickly pour over the pappadums to completely cover. Set aside until firm. Break into rough shards and place into a food processor. Pulse until coarse crumbs form. Step 7: To serve, stir yoghurt through goat curry and garnish with lime wedges. Sprinkle frozen yoghurts with the praline crumbs.
Invention Test Recipes: Chicken with Asian Salad Ingredients: 1 onion, halved 1 lime, zest finely grated, juiced 2 garlic cloves, roughly chopped 1 tbs black peppercorns 1 x 1.5kg chicken, wings removed, reserved 2 tbs fish sauce 1 tbs palm sugar 2 long red chillies, seeded, finely chopped pineapple, peeled, cut into 2cm slices 1 Lebanese cucumber, peeled into ribbons 4 spring onions, white part only, thinly sliced bunch Vietnamese mint, leaves picked bunch Thai basil, leaves picked 1 bunch coriander, leaves picked Chicken Wing Marinade 2 tbs soy sauce 1 tbs honey 1 garlic clove, finely chopped 1 long red chilli, seeded, finely chopped 1 lime, zest finely grated 2 spring onions, white part only, thinly sliced Method 1. Heat a large saucepan of water over high heat, add the onion, lime zest, garlic and peppercorns and bring to the boil. Add chicken, breast side down, reduce heat and simmer for 25 minutes. Carefully turn chicken, and cook for a further 15 minutes or until cooked through and the juices run clear. Set aside until cool enough to handle. Shred the chicken meat, discarding skin and bones. 2. Meanwhile, to make the chicken wing marinade, combine all ingredients in a bowl. Add chicken wings, toss to coat. Cover and refrigerate until needed. 3. Combine lime juice, fish sauce, palm sugar and chilli in a bowl. Whisk to combine. Add shredded chicken, stir to combine. Set aside.
4. Heat BBQ grill plate over medium heat, place chicken wings and pineapple on a plate. Cook chicken wings for 10 minutes or until cooked through. Cook pineapple for 2-3 minutes each side or until golden and slightly charred. 5. To serve, add cucumber, spring onions and herbs to the shredded chicken mixture, toss to combine. Place salad on top of grilled pineapple and chicken wings alongside. Pressure Test: Pancakes Ingredients 2 cups self-raising flour 2 2/3 cup milk 4 eggs butter, for greasing Method 1. Whisk the flour, milk and eggs in a bowl until just combined. 2. Melt butter in a large non-stick frying pan over medium heat. Pour a ladleful of batter (or desired amount) into the pan 2-3cm apart and cook for 1-2 minutes until golden. Flip and cook for 1 minute on other side. 3. Transfer to a baking tray loosely covered with foil and keep warm in a low oven while cooking remaining pancakes. Serve with butter and maple syrup as desired.
Masterclass: Risotto with Wild Mushrooms and Mushroom Powder Ingredients 1kg button mushrooms 250ml Madeira 4L chicken stock 3 sprigs thyme 500ml white wine
1 fresh bay leaf 1 head garlic 5 French shallots, sliced 100g fresh Shiitake mushrooms 1kg gourmet mushrooms (slippery jacks, pine mushrooms, Swiss brown, nameko, oyster and enoki) 3 French shallots, finely diced 100g butter, at room temperature, chopped 3 sprigs thyme, finely chopped 2 tbs tapioca flour 2 tbs mushroom powder (dried porcini blended in coffee/spice grinder) cup finely grated pecorino finely diced brown onion 40g butter, at room temperature Olive oil 200g carnaroli rice (risotto rice) 100ml white wine 1.2L hot mushroom stock 1 tbs finely grated pecorino Method Step 1: To make the mushroom stock, cook all ingredients for 40 minutes in a large stock pot over medium heat. Strain the liquid discarding the mushrooms, then return the stock to the pan and reduce by half. Step 2: For the mushrooms, cut mushrooms trying to retain as much natural shape as possible. Saut shallots in butter until translucent then add slippery jacks, pine and Swiss brown mushrooms. Cook for 2-3 minutes before adding nameko, oyster mushrooms and thyme. Add a ladle of hot mushroom stock and cook for a few more minutes. Add the enoki, toss to combine. Season with salt and pepper and remove from the heat. Step 3: For the mushroom dust, mix all the ingredients together and set aside. Step 4: To make the risotto, saut onion in half the butter and a splash of olive oil in a frying pan over medium heat until translucent. Add rice to onions and agitate rice in pan. Deglaze with white wine, then add 2-3 ladles of hot mushroom stock. Agitate the pan until the stock is almost absorbed then add two more ladles of stock agitating again to ensure that the rice is not sticking to the base of the pan. Step 5: Cook rice and keep agitating until rice is almost cooked through. Turn off the heat, add 20g diced butter around the outer edges of the pan and allow the remaining stock to be absorbed by the rice. Add grated pecorino. Step 6: To serve, place a few spoonfuls of rice in shallow bowl, top with mushrooms and a sprinkling of mushroom dust on the side of plate. Serves 4
Celebrity Chef Challenge: Hanoi Crisp Parcels Ingredients: 20g dried wood ear mushrooms 20g bean thread vermicelli 60g peeled small tiger prawns, deveined 100g pork mince 100g fresh crabmeat 1/4 onion, finely diced 2 tsp sugar 1 tsp sea salt 1 tsp ground white pepper 2 tsp fish sauce 10 x 20cm dried round rice paper wrappers 1 egg white, lightly beaten vegetable oil, for deep-frying 1 large handful perilla 1 large handful mint 1 large handful Vietnamese mint 1 head of iceburg lettuce, leaves separated Nuoc Nam Cham Sauce (below) 3 tbs fish sauce 3 tbs rice vinegar 2 tbs sugar 2 garlic cloves, chopped 1 bird's eye chilli, thinly sliced 2 tbs lime juice Method 1. For the Nuoc Mam Cham fish sauce, combine the fish sauce, rice vinegar, sugar and cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. 2. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4cm lengths. Meanwhile, pound the prawns to a paste using a mortar and pestle.
3. In a large mixing bowl, combine the mushrooms, vermicelli, prawn meat, pork, crabmeat, onion, sugar, sea salt, white pepper and fish sauce. Knead the mixture in the bowl for about 3-4 minutes until well combined. 4. Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work surface. Take 1 1/2 heaped tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the two adjacent sides, one on top of the other, into the centre. Roll the apex to form a nice firm roll, and secure with a dab of egg white. Repeat until you have filled all the rice papers. 5. Pour the oil into a wok and heat to 180C. Fry the parcels in batches for 6 minutes, or until lightly browned and crisp. Serve with the fresh herbs and lettuce and dip into the nuoc mam cham.
Meatloaf Gourmet Burger with Eschalot Onion Rings Ingredients: 6 eggs 1/3 cup breadcrumbs 400g beef mince 1 cup cooked wild rice 2 tbs baby capers 2-3 tbs shredded parsley 1 tbs seeded mustard 1 tbs brown sugar 1 tsp bonito flakes 2 tbs sesame seeds, toasted 8 thin slices jamon or prosciutto 8 cornichons, sliced 8 baby cocktail onions, quartered Mixed micro herbs, such as baby chervil, baby watercress or shiso, to garnish 1 sesame seed bun, halved, toasted 1 sachet (5g) ground bonito flakes 1 tsp brown sugar 100g yellow grape tomatoes, halved 100g grape tomatoes, halved 1 tbs finely chopped fresh thyme leaves Extra virgin olive oil, for drizzling 2 beetroot 100g crumbled feta 75g self raising flour, sifted
75g corn flour, sifted, plus extra for dusting 1/4 tsp bicarbonate soda 150ml beer 2 large (90g) ecshalots, sliced into 5mm rings vegetable oil for frying Method Step 1: Preheat oven to 100C. Step 2: For the sesame seed buns oil, place toasted bun wrapped in clingfilm in a freezer for 2 hours or until frozen. Process bonito flakes, sugar, sea salt and frozen bun in a food processor for 2-3 minutes or until mixture resembles wet sand. Step 3: For the slow roasted tomatoes, lay tomatoes on a lined baking tray. Scatter over thyme and sea salt. Place in the oven for 40 minutes. Increase oven to 160C. Step 4: Bring a saucepan of water to the boil over high heat. Cook 4 of the eggs for 8 minutes, remove from the pan and run under cold water for 1 minute. Peel eggs while still warm. Place eggs in fridge until needed. Step 5: Combine mince, breadcrumbs, rice, capers, parsley, mustard, sugar, bonito flakes, 2 eggs and sesame seeds in a large bowl. Season with sea salt. Place a 45cm piece of baking paper on a clean work surface. Lay the jamon or prosciutto in the centre, with each piece slightly overlapping. Evenly spread the mince mixture over the prosciutto slices, leaving a 4cm border along the furthest side of the slices. Step 6: Slice 5mm off the top and bottom of each boiled egg, discard the slices. Place boiled eggs side by side with the cut edges touching, in the centre of the mince mixture. Starting at the closest edge, roll to form a tight log. Lay out a large piece of cling film and tightly wrap the meatloaf. Place wrapped meat loaf inside a food saver bag (cut to size), vacuum seal both ends using a food saver, following manufacturer's instructions. Step 7: Heat a large saucepan of water to 68C. Cook meatloaf for 40 minutes. Remove and place in the refrigerator to cool. Step 8: Meanwhile for the beetroot and feta dip, drizzle the beetroot with olive oil and season with sea salt. Individually wrap beetroot in foil. Bake in the oven for 1 hours or until a skewer easily pierces the beetroot. Allow to cool. Peel the skin and discard. Puree flesh in a
blender until smooth. Add the feta and a drizzle of olive oil and puree until smooth. Season to taste. Spoon mixture into a piping bag with a small straight-edged nozzle. Set aside until needed. Step 9: For the beer battered eschalot rings, combine flours, bicarbonate soda and sea salt in a bowl, and make a well in the centre. Whisking, gradually add the beer until the batter is smooth. Toss eschalots rings in the extra cornflour, shaking off any excess. Pour oil into a saucepan until one-third full. Heat over medium-high heat until oil reaches 170C. Place rings in the batter and deep-fry, in batches, for 1-2 minutes or until golden. Drain on paper towel and season with sea salt. Step 10: Remove meatloaf from the bag, slice into 3cm pieces and remove the plastic wrap. Drizzle one side of the slice with olive oil and season with sea salt. Step 11: To serve, drizzle extra virgin olive oil over the cocktail onions and cornichons. Pipe small mounds of beetroot dip around a large plate, place meatloaf slice, oil side up, in the centre. Arrange tomatoes, cornichons, cocktail onions, and 2 heaped tablespoons of sesame seed bun soil over half of the meatloaf. Garnish with micro herbs and onion rings around the plate. Sausage Rolls with Hidden Vegetables Chef: Gary Mehigan Ingredients: 1 tbs unsalted butter 1 large carrot, peeled, grated 1 tbs olive oil 1 small brown onion, finely chopped 4 thyme sprigs 1 bay leaf 2 garlic cloves, crushed 350g beef mince 350g pork mince 1 tbs wild oregano 2 cups fresh breadcrumbs 2 x 375g packers Careme frozen puff pastry, thawed, halved 3 egg yolks, lightly whisked Poppy and sesame seeds, to garnish tomato or BBQ sauce, to serve Method
Step 1: Preheat oven to 180C. Step 2: Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth. Season to taste. Set aside to cool completely. Step 3: Heat oil in frying pan over medium-high heat, then add onion, thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely. Step 4: Combine minces, cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25cm log. Place pastry sheet onto a floured work surface and roll to about 4mm thick. Slice each pastry sheet in half lengthways. Place the sausage log across the closest edge of a pastry sheet. Roll to enclose mixture until the two edges of the pastry meet, trim and discard excess pastry. Brush a little egg wash on the join to secure. Step 5: Place sausage rolls on a lined baking rack, brush with egg wash and sprinkle evenly with seeds. Repeat with remaining pastry. Cook in the oven for about 20 minutes or until golden and cooked through. Step 6: Slice rolls on an angle, about 2cm wide. Serve with either tomato or BBQ sauce. Invention Test: Light Red Goat Curry with Three Flavour Frozen Yoghurt & Pappadum Praline Ingredients: 2 tbs vegetable oil, plus extra for frying 1kg goat leg, trimmed, cut into 2cm cubes 1 tbs garam masala 2 tsp black mustard seeds 10 curry leaves 1 tbs coriander seeds 3 cardamon pods, bruised 2 cloves 1 Indian bay leaf pinch saffron 200g fresh young coconut, grated 1 cinnamon stick 4 pappadums
200g caster sugar 1 tbs cumin seeds 2 tsp ground cinnamon 100g natural yoghurt lime wedges, to serve 1 tsp ground cinnamon pinch saffron tsp garam masala 1kg natural yoghurt 1 lime, juiced cup caster sugar 6 long red chillies, roughly chopped 4cm piece of ginger, peeled, sliced 4 garlic cloves 2 tsp finely grated lime zest Method Step 1: For the frozen yoghurt, place cinnamon, saffron and garam masala in a small bowl with 3 tablespoons of warm water. Stir well to combine and set aside to cool. Whisk yoghurt, lime juice and sugar in a bowl until sugar dissolves. Add spice mixture, stir well to combine. Transfer the yoghurt mixture to an ice-cream machine, and churn following manufacturer's instructions. Transfer frozen yoghurt to serving glasses and place in the freezer until firm. Step 2: For the chilli paste, place all ingredients into a small food processor, and blend to a smooth paste. Step 3: Heat 2 tablespoons of the oil in a large saucepan over high heat, add the goat and brown in batches. Return goat to the pan and reduce heat to medium. Add the chilli paste and cook 2-3 minutes. Add garam masala, black mustard seeds, curry leaves, coriander seeds, cardamom pods and cloves to the pan. Cook for a further 2-3 minutes. Add enough water to just cover the meat, then bring to the boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Step 4: Add tsp freshly ground black pepper, bay leaf, saffron, coconut and cinnamon stick and cook for a further 50-60 minutes until the goat is tender. Season with salt to taste. Step 5: Meanwhile, heat enough oil to come 1cm up the sides of a frying pan over high heat. Cook pappadums for 30 seconds or until crisp. Drain on paper towel. Roughly break into pieces. Step 6: Scatter pappadum pieces on a lined baking tray. Place sugar, cumin seeds, cinnamon and 60ml of water into a saucepan over low
heat. Stir to dissolve sugar, increase heat to medium and cook until golden. Quickly pour over the pappadums to completely cover. Set aside until firm. Break into rough shards and place into a food processor. Pulse until coarse crumbs form. Step 7: To serve, stir yoghurt through goat curry and garnish with lime wedges. Sprinkle frozen yoghurts with the praline crumbs. Celebrity Chef Recipes: Caramel Parfait Glace with Salted Peanut Caramel and Milk Chocolate Mousse Chef: Philippa Sibley Ingredients: For the caramel mousse 500ml thickened cream 1 vanilla bean, split, seeds scraped 135g liquid glucose 190g caster sugar 50g unsalted butter, cold 6 leaves gold leaf gelatine, soaked in cold water, drained 160g egg yolks For the chantilly cream 250ml thickened cream 250g good quality milk chocolate For the peanut caramel 200ml thickened cream 80g liquid glucose 150g caster sugar 50g butter 100g salted peanuts, coarsely chopped tsp sea salt For the peanut dacquoise 140g salted peanuts 250g pure icing sugar, sifted 80g almond meal 160g egg whites 100g caster sugar For the chocolate plaques 200g good quality milk chocolate Method
Step 1. Preheat oven to 180C fan forced. Step 2. For the caramel mousse, whip 200ml of the thickened cream to soft peaks, cover and refrigerate until needed. Combine vanilla, remaining cream and 115g of the glucose in a saucepan and bring to the boil. Set aside. Meanwhile, weigh out 140g of the caster sugar. Heat a heavy-based saucepan over medium heat and add 1 teaspoon of caster sugar. Once it has dissolved, gradually add the remaining, stirring constantly, until it has dissolved and turned lightly golden. Slowly pour the hot cream into the caramel, whisking until combined; whisk in the butter followed by the gelatine leaves. Strain into a bowl, set over another bowl half filled with ice and water and leave to cool, whisking occasionally. Step 3. Combine the remaining 50g of caster sugar, 30ml water and remaining 20g of liquid glucose in a small saucepan over medium heat and bring to the boil. Meanwhile, using an electric mixer, beat the yolks on a moderate speed. Using a sugar thermometer bring the sugar syrup to 118C. Remove from the heat and let the bubbles die down slightly. Pour the syrup down the side of the bowl onto the still whisking yolks. Turn up the speed and whisk until pale, doubled in size and cool. Step 4. To finish the mousse, fold the two cooled mixtures together, fold through the whipped cream then pour into a 20cm x 25cm x 3cm Swiss roll tin lined with baking paper and place in the freezer until very firm. Step 5. For milk chocolate Chantilly cream, melt the chocolate and keep warm to the touch. Whip the cream to soft peaks. Quickly whisk half of warm chocolate into the cream, to lighten the mixture. Immediately whisk through remaining chocolate and refrigerate. Step 6. For the peanut caramel, combine cream and glucose in a saucepan and bring to the boil. Set aside and keep warm. Heat a heavy-based saucepan over medium heat until 1 teaspoon of caster sugar dissolves when added. Gradually add the rest of the sugar and stir constantly until it has dissolved and has turned light golden brown. Slowly pour the hot cream into the caramel, whisking until combined; whisk in the butter. Set over another bowl half filled with ice and water and leave to cool until slightly thickened. Fold through the peanuts and the salt and refrigerate until needed. Step 7. For the peanut dacquoise, process peanuts until finely ground. Combine icing sugar, nuts, and almond meal in a large bowl. Using an electric mixer, beat the egg whites until soft peaks form. Sprinkle
sugar onto the whites and continue whisking until firm and glossy. Gently fold the mixture through meringue until combined, but not over-mixed. Spread onto a lined baking tray at a thickness of about 1cm. Bake for 8-10 minutes or until the dacquoise is crisp on top but slightly soft in the centre. Remove from the oven and slide onto a cool surface. Place a piece of baking paper on top of the surface of the dacquoise and carefully flip it over onto a small flat baking tray. Remove the paper. Allow to cool for 2-3 minutes. Remove the mousse from the freezer and invert onto the slightly warm dacquoise. Press down lightly to ensure the two surfaces are lightly stuck together. Remove the tin from the mousse. Slide onto a tray and return to the freezer. Step 8. For the chocolate plaques, gently melt the chocolate, no hotter than 45C, in a metal bowl over hot but not boiling water. Pour 2/3 of the melted chocolate onto a cool, clean work surface and spread it around until it begins to thicken and feels cool to the touch. Return the cooler chocolate to the warm chocolate that remains in the bowl. Stir until completely combined. The chocolate needs to be about 26C. The chocolate will feel cool on the side of your little finger. Spread the tempered chocolate with a palette knife over 3 x 4cm x 30cm strips of acetate plastic (stuck to the marble with sticky tape). When the chocolate is set to the touch but still slightly malleable, peel the strips off the bench and turn upside down so the chocolate surface is down. To portion the plaques, measure 10cm lengths, mark through the chocolate with a knife heated under warm water then cut the acetate with scissors. You will get 2 plaques per strip of plastic. Store plaques in the fridge until ready to use. Step 9. Remove the tray from the freezer and peel off the paper and discard. Using a long knife heated under very hot water, cut the mousse into 10cm logs, taking care to keep the edges clean and straight. Step 10. To serve, smear a small amount of the peanut caramel in the middle of the plate. This will stop the dessert from sliding around. Then place the bar on the plate dacquoise side down. Now peel the plastic off a plaque and carefully place, shiny side up, on top. Using a teaspoon dipped in hot water to form small quenelles and evenly place three on the plaque. Fill the two spaces with peanut caramel then place another plaque on top. Be careful not to get fingerprints on the chocolate. Serve immediately on a cool plate.
Pressure Test: Poached Chicken with Black Truffles and Garden Vegetables Ingredients: 25g black winter truffle, scrubbed with a brush and cloth 100g unsalted butter 1 x No 16 free range chicken 6 baby leeks, trimmed 6 red marble onions, trimmed 6 spring onions, trimmed 12 small cherry bell radishes, trimmed 12 small French breakfast radishes, trimmed 2 pink turnips, trimmed 6 baby white turnips, trimmed 125g fresh peas, shelled 16 pea flower shoots 8 society garlic flowers 6 okra sprouts 500ml milk 2 garlic cloves, roughly chopped 6gms agar agar powder Method Step 1. Set temperature controlled water bath to 68 degrees celsius. Preheat oven to 180 degrees celsius. Step 2. Finely grate 10g of the truffle with a microplane and add 70g of unsalted butter. Season to taste with sea salt and set aside. Step 3. To prepare the chicken place the chicken on a chopping board with the backbone facing up. With a sharp knife cut the skin lengthways down the backbone. Using your hands gently ease the skin from the chicken, going around the legs first and pulling the skin to the top of each leg. With a sharp knife cut the skin from the leg leaving only the smallest hole. Continue to remove the skin using your fingers from around the breast and pull back the breast until you reach the wing tips. Pull the skin back over the wing tips as far as possible using a sharp knife to cut and release the skin from the wing tips. Reserve the skin then remove the breasts from the bird and reserve. Step 4. Trim the skin into a large oblong cutting off any rough edges. You should have an oblong approximately 30cm x 24cm. Remove any excess fat from the skin with a sharp knife being very careful not to break the skin surface. Remove the chicken skin from the board and spread out a long length of cling film on the work surface
approximately 45 cm wide and 70 cm in length. Place the chicken skin on top of the plastic up from the bottom edge. Step 5. Place 8 thin slices of truffle across the top two thirds of the chicken skin. Place the two chicken breasts slightly overlapping in the centre with the two point ends meeting on the bottom third of the chicken skin. Open up the fillet on each breast and with a knife make a small incision down the length of each breast being careful not to cut through the breast. Place the softened truffle butter into a piping bag and pipe half of softened truffle butter down the length of each incision and fold the fillets over the butter. Begin to roll the chicken breasts in its skin until it is rolled into a cylinder. Step 6. Roll the chicken in the prepared cling film sheet tightly to give you at least 5 layers of plastic around the chicken. Tighten each end of the excess plastic by holding as you roll to form a sausage shape. Now roll in a second layer of cling film just as you have done before. Tie a tight knot in each end of the plastic. Place in the fridge to rest. Submerge the chicken into the preheated water bath for about 40 minutes. Step 7. To make the garlic cream, heat the milk in a small saucepan until simmering. Add the garlic and allow the milk to gently simmer for 1 minute, remove from the heat and allow to cool. Strain the garlic from the milk. Bring the milk to a simmer and add the agar agar. Whisk in well and simmer for a further 1 minute. Season to taste with sea salt and allow to cool completely on ice. Step 8. Remove the chicken from the water bath and allow to rest for 5 minutes. Meanwhile reheat the garlic cream by whisking over a low heat, add some additional milk if necessary and place in a squeeze bottle. Keep warm. Cook all the vegetables in boiling salted water starting with the leeks and onions, then add the radishes, turnips and peas. Cook until tender. Drain and dress with the remaining 30g of melted unsalted butter. Season with sea salt. Remove the chicken from its plastic wrap and slice into 4. If the chicken hasn't completely cooked through, place in the oven for a couple of minutes. Step 9. To serve, arrange two slices of chicken, vegetables and garlic cream on each serving plate. Garnish each chicken slice with 1 additional slice of truffle and garnish the plate with some pea and garlic flowers and okra sprouts. Serve immediately.
Lasagne with Pork and Veal Meatballs Ingredients: 300g pork mince 300g veal mince 1 cup fresh breadcrumbs 1 egg 725ml olive oil 1kg brown onions, finely chopped 1kg tomatoes, peeled, seeded, chopped 400ml jar tomato puree (passata) 3 rosemary sprigs 4 thyme sprigs, plus 2 tsp picked leaves 10 eschalots, peeled 20 garlic cloves, peeled 70g grated pecorino 8 small chat potatoes, boiled sliced 5 boiled eggs, sliced 110g buffalo mozzarella, sliced 16 slices prosciutto 1/3 cup parsley leaves 3 tbs marjoram leaves 250g plain flour 8 egg yolks 1 tbs olive oil Method Step 1: Preheat oven to 165C. Step 2: For the pasta dough, process all ingredients and a pinch of salt in a food processor for about 20 seconds until the mixture just comes together. Transfer to a clean, lightly floured work surface. Knead the dough for a couple of minutes or until smooth. Wrap in cling wrap and set aside for 2 hours to rest. Step 3: Combine the pork mince, veal mince, breadcrumbs and egg together in a bowl. Season well with sea salt and freshly ground pepper. Roll the mixture into 2cm balls. Chill in the refrigerator until needed. Step 4: For the onion and tomato sauce, heat cup of oil in a large, deep frying pan over medium-high heat. Add onions and cook for 1015 minutes or until lightly golden and softened. Add tomatoes, tomato puree, rosemary and thyme sprigs. Cover with a lid, reduce heat to a simmer and cook for about 1 hour, stirring occasionally. Add the meatballs. Cover and cook for about 20-30 minutes until cooked through. Remove from the heat.
Step 5: Meanwhile, add eschalots to small saucepan and pour over the remaining 600ml of olive oil to cover. Cook for 1 hours over very low heat, then add the garlic cloves. Cook for a further hour until eschalots and garlic are tender. Drain and reserve the oil. Heat a frying pan over medium-high heat, add eschalots, and cook for about 2-3 minutes until lightly golden, then add the garlic and cook for another couple of minutes until caramelized. Add the thyme leaves, then remove and drain on paper towel. Step 6: Divide the dough into 4 equal portions. Use the palm of your hand to flatten the dough. Set the pasta machine to the widest setting and dust the pasta rollers lightly in flour. Feed 1 portion of dough through the machine, folding the pasta in half before feeding it through each time. Gradually narrow the pasta machine settings, 1 notch at a time until you reach the second last setting on the machine. Repeat with the remaining dough. Step 7: Drizzle olive oil, sea salt and grated pecorino over the base of a 3.5L baking dish. Lay over 2 sheets of pasta. Drizzle with a little more oil and sea salt. Scatter over half of the meatballs and spoon over the sauce. Scatter over half of the potatoes, eggs, eschalots, garlic, buffalo mozzarella, parsley and marjoram leaves. Sprinkle over a little more pecorino, then a layer of prosciutto. Lay over 2 more sheets of pasta and push any air out, with your hands. Add another layer of the filling. Finish with another layer of pasta. Spoon over some tomato sauce and the remaining pecorino. Cover with foil, shiny side down. Place in the oven to bake for 45 minutes. After 40 minutes, remove the foil and return lasagne to the oven for the last 5 minutes. * In the absence of pecorino, parmesan may be used. Roast Peaches with Zabaglione Ingredients: 6 ripe peaches, halved, stone removed 200g amaretti biscuits 1/2 cup caster sugar 1/3 cup amaretto 50g flaked almonds 10 egg yolks 1 vanilla bean, split, seeds scraped splash of brandy Method Step 1: Preheat oven to 200C.
Step 2: Scoop out a couple of spoonfuls of the peach flesh from 8 halves to make a cup for the crumble. Step 3: Chop the remaining 2 peaches in a food processor. Add the amaretti biscuits and process until the consistency of wet sand. Step 4: Fill the cups with the mixture. Add half of the sugar to a frying pan set over medium-high heat and place the peaches on top, along with cup amaretto. Place in the oven and bake for 5-6 minutes until golden. Remove from the oven and glaze the peaches with the syrup. Scatter over flaked almonds. Step 5: Meanwhile, whisk the yolks and remaining sugar in a heatproof bowl, set over a saucepan of simmering water. Whisking, add the vanilla seeds, a splash of brandy and remaining amaretto, then add 2 tablespoons of hot water. Step 6: Whisk for about 10-15 minutes until pale and thickened. Remove from the heat when necessary. Step 7: To serve, place 2 peach halves per bowl, drizzle over some of the peach syrup. Spoon over zabaglione. Invention Test Recipes: Chicken with Asian Salad Ingredients: 1 onion, halved 1 lime, zest finely grated, juiced 2 garlic cloves, roughly chopped 1 tbs black peppercorns 1 x 1.5kg chicken, wings removed, reserved 2 tbs fish sauce 1 tbs palm sugar 2 long red chillies, seeded, finely chopped pineapple, peeled, cut into 2cm slices 1 Lebanese cucumber, peeled into ribbons 4 spring onions, white part only, thinly sliced bunch Vietnamese mint, leaves picked bunch Thai basil, leaves picked 1 bunch coriander, leaves picked Chicken Wing Marinade 2 tbs soy sauce 1 tbs honey 1 garlic clove, finely chopped 1 long red chilli, seeded, finely chopped 1 lime, zest finely grated 2 spring onions, white part only, thinly sliced Method 1. Heat a large saucepan of water over high heat, add the onion, lime zest, garlic and peppercorns and bring to the boil. Add chicken, breast
side down, reduce heat and simmer for 25 minutes. Carefully turn chicken, and cook for a further 15 minutes or until cooked through and the juices run clear. Set aside until cool enough to handle. Shred the chicken meat, discarding skin and bones. 2. Meanwhile, to make the chicken wing marinade, combine all ingredients in a bowl. Add chicken wings, toss to coat. Cover and refrigerate until needed. 3. Combine lime juice, fish sauce, palm sugar and chilli in a bowl. Whisk to combine. Add shredded chicken, stir to combine. Set aside. 4. Heat BBQ grill plate over medium heat, place chicken wings and pineapple on a plate. Cook chicken wings for 10 minutes or until cooked through. Cook pineapple for 2-3 minutes each side or until golden and slightly charred. 5. To serve, add cucumber, spring onions and herbs to the shredded chicken mixture, toss to combine. Place salad on top of grilled pineapple and chicken wings alongside. Pressure Test: Pancakes Ingredients 2 cups self-raising flour 2 2/3 cup milk 4 eggs butter, for greasing Method 1. Whisk the flour, milk and eggs in a bowl until just combined. 2. Melt butter in a large non-stick frying pan over medium heat. Pour a ladleful of batter (or desired amount) into the pan 2-3cm apart and cook for 1-2 minutes until golden. Flip and cook for 1 minute on other side. 3. Transfer to a baking tray loosely covered with foil and keep warm in a low oven while cooking remaining pancakes. Serve with butter and maple syrup as desired. Masterclass: Risotto with Wild Mushrooms and Mushroom Powder Ingredients 1kg button mushrooms 250ml Madeira 4L chicken stock 3 sprigs thyme 500ml white wine 1 fresh bay leaf 1 head garlic 5 French shallots, sliced 100g fresh Shiitake mushrooms
1kg gourmet mushrooms (slippery jacks, pine mushrooms, Swiss brown, nameko, oyster and enoki) 3 French shallots, finely diced 100g butter, at room temperature, chopped 3 sprigs thyme, finely chopped 2 tbs tapioca flour 2 tbs mushroom powder (dried porcini blended in coffee/spice grinder) cup finely grated pecorino finely diced brown onion 40g butter, at room temperature Olive oil 200g carnaroli rice (risotto rice) 100ml white wine 1.2L hot mushroom stock 1 tbs finely grated pecorino Method Step 1: To make the mushroom stock, cook all ingredients for 40 minutes in a large stock pot over medium heat. Strain the liquid discarding the mushrooms, then return the stock to the pan and reduce by half. Step 2: For the mushrooms, cut mushrooms trying to retain as much natural shape as possible. Saut shallots in butter until translucent then add slippery jacks, pine and Swiss brown mushrooms. Cook for 2-3 minutes before adding nameko, oyster mushrooms and thyme. Add a ladle of hot mushroom stock and cook for a few more minutes. Add the enoki, toss to combine. Season with salt and pepper and remove from the heat. Step 3: For the mushroom dust, mix all the ingredients together and set aside. Step 4: To make the risotto, saut onion in half the butter and a splash of olive oil in a frying pan over medium heat until translucent. Add rice to onions and agitate rice in pan. Deglaze with white wine, then add 2-3 ladles of hot mushroom stock. Agitate the pan until the stock is almost absorbed then add two more ladles of stock agitating again to ensure that the rice is not sticking to the base of the pan. Step 5: Cook rice and keep agitating until rice is almost cooked through. Turn off the heat, add 20g diced butter around the outer edges of the pan and allow the remaining stock to be absorbed by the rice. Add grated pecorino. Step 6: To serve, place a few spoonfuls of rice in shallow bowl, top with mushrooms and a sprinkling of mushroom dust on the side of plate. Serves 4
Celebrity Chef Challenge: Hanoi Crisp Parcels Ingredients: 20g dried wood ear mushrooms 20g bean thread vermicelli 60g peeled small tiger prawns, deveined 100g pork mince 100g fresh crabmeat 1/4 onion, finely diced 2 tsp sugar 1 tsp sea salt 1 tsp ground white pepper 2 tsp fish sauce 10 x 20cm dried round rice paper wrappers 1 egg white, lightly beaten vegetable oil, for deep-frying 1 large handful perilla 1 large handful mint 1 large handful Vietnamese mint 1 head of iceburg lettuce, leaves separated Nuoc Nam Cham Sauce (below) 3 tbs fish sauce 3 tbs rice vinegar 2 tbs sugar 2 garlic cloves, chopped 1 bird's eye chilli, thinly sliced 2 tbs lime juice Method 1. For the Nuoc Mam Cham fish sauce, combine the fish sauce, rice vinegar, sugar and cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. 2. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4cm lengths. Meanwhile, pound the prawns to a paste using a mortar and pestle. 3. In a large mixing bowl, combine the mushrooms, vermicelli, prawn meat, pork, crabmeat, onion, sugar, sea salt, white pepper and fish sauce. Knead the mixture in the bowl for about 3-4 minutes until well combined. 4. Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work
surface. Take 1 1/2 heaped tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the two adjacent sides, one on top of the other, into the centre. Roll the apex to form a nice firm roll, and secure with a dab of egg white. Repeat until you have filled all the rice papers. 5. Pour the oil into a wok and heat to 180C. Fry the parcels in batches for 6 minutes, or until lightly browned and crisp. Serve with the fresh herbs and lettuce and dip into the nuoc mam cham. Celebrity Chef Challenge: Hue Pancakes Ingredients: 100g peeled dried mung beans Vegetable oil, for stir-frying 2 garlic cloves, minced 200g small prawns (such as school) legs and heads trimmed 200g boneless pork belly, fat trimmed, thinly sliced 1 onion, thinly sliced into rings 500g mung bean sprouts 1 each of green oak lettuce, leaves separated, to serve 1 bunch each of perilla, mint, Vietnamese mint and fish mint leaves, to serve 100g rice flour 25g plain flour 1 tsp turmeric powder 1/2 tsp salt 150ml coconut cream 150ml soda water 3 tbs fish sauce 3 tbs rice vinegar 2 tbs sugar 2 garlic cloves, chopped 1 bird's eye chilli, thinly sliced 2 tbs lime juice Method 1. For the Nuoc Mam Cham fish sauce, combine the fish sauce, rice vinegar, sugar and cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. 2. Put the dried mung beans in a bowl, cover with water and soak for 20 minutes, then drain. Transfer to a steamer basket over a pan of boiling water and steam for 20 minutes.
3. Place a frying pan over medium heat, add 1 tablespoon of the oil, 1 teaspoon of minced garlic and the prawns and stir-fry for 3 minutes. Remove the prawns and set aside. Wipe the pan clean, then repeat this process with the pork belly. Set aside. 4. To make the batter, combine the rice flour, plain flour, turmeric, salt, coconut cream and soda water. Whisk well and set aside for 10 minutes. Wash the lettuce leaves and herbs and arrange them on a large platter. 5. Place a small heavy-based non-stick frying pan (about 20cm) over medium heat. Add 1 tablespoon of oil. Once the oil is hot, add enough batter to coat the base of the pan swirling as you pour. Now add a few onion rings, then sprinkle a small handful of mung beans, followed by some prawns, pork and bean sprouts. Fry for 2 minutes, or until the base is crisp and browned. Repeat this process with the remaining batter and filling ingredients. 6. Fold the pancake in half to make it 'smile', and roll it in a lettuce leaf, adding perilla and mint leaves. Dip into nuoc mam cham dipping sauce.
Meatloaf Gourmet Burger with Eschalot Onion Rings Ingredients: 6 eggs 1/3 cup breadcrumbs 400g beef mince 1 cup cooked wild rice 2 tbs baby capers 2-3 tbs shredded parsley 1 tbs seeded mustard 1 tbs brown sugar 1 tsp bonito flakes 2 tbs sesame seeds, toasted 8 thin slices jamon or prosciutto 8 cornichons, sliced 8 baby cocktail onions, quartered Mixed micro herbs, such as baby chervil, baby watercress or shiso, to garnish 1 sesame seed bun, halved, toasted 1 sachet (5g) ground bonito flakes 1 tsp brown sugar
100g yellow grape tomatoes, halved 100g grape tomatoes, halved 1 tbs finely chopped fresh thyme leaves Extra virgin olive oil, for drizzling 2 beetroot 100g crumbled feta 75g self raising flour, sifted 75g corn flour, sifted, plus extra for dusting 1/4 tsp bicarbonate soda 150ml beer 2 large (90g) ecshalots, sliced into 5mm rings vegetable oil for frying Method Step 1: Preheat oven to 100C. Step 2: For the sesame seed buns oil, place toasted bun wrapped in clingfilm in a freezer for 2 hours or until frozen. Process bonito flakes, sugar, sea salt and frozen bun in a food processor for 2-3 minutes or until mixture resembles wet sand. Step 3: For the slow roasted tomatoes, lay tomatoes on a lined baking tray. Scatter over thyme and sea salt. Place in the oven for 40 minutes. Increase oven to 160C. Step 4: Bring a saucepan of water to the boil over high heat. Cook 4 of the eggs for 8 minutes, remove from the pan and run under cold water for 1 minute. Peel eggs while still warm. Place eggs in fridge until needed. Step 5: Combine mince, breadcrumbs, rice, capers, parsley, mustard, sugar, bonito flakes, 2 eggs and sesame seeds in a large bowl. Season with sea salt. Place a 45cm piece of baking paper on a clean work surface. Lay the jamon or prosciutto in the centre, with each piece slightly overlapping. Evenly spread the mince mixture over the prosciutto slices, leaving a 4cm border along the furthest side of the slices. Step 6: Slice 5mm off the top and bottom of each boiled egg, discard the slices. Place boiled eggs side by side with the cut edges touching, in the centre of the mince mixture. Starting at the closest edge, roll to form a tight log. Lay out a large piece of cling film and tightly wrap the meatloaf. Place wrapped meat loaf inside a food saver bag (cut to size), vacuum seal both ends using a food saver, following manufacturer's instructions.
Step 7: Heat a large saucepan of water to 68C. Cook meatloaf for 40 minutes. Remove and place in the refrigerator to cool. Step 8: Meanwhile for the beetroot and feta dip, drizzle the beetroot with olive oil and season with sea salt. Individually wrap beetroot in foil. Bake in the oven for 1 hours or until a skewer easily pierces the beetroot. Allow to cool. Peel the skin and discard. Puree flesh in a blender until smooth. Add the feta and a drizzle of olive oil and puree until smooth. Season to taste. Spoon mixture into a piping bag with a small straight-edged nozzle. Set aside until needed. Step 9: For the beer battered eschalot rings, combine flours, bicarbonate soda and sea salt in a bowl, and make a well in the centre. Whisking, gradually add the beer until the batter is smooth. Toss eschalots rings in the extra cornflour, shaking off any excess. Pour oil into a saucepan until one-third full. Heat over medium-high heat until oil reaches 170C. Place rings in the batter and deep-fry, in batches, for 1-2 minutes or until golden. Drain on paper towel and season with sea salt. Step 10: Remove meatloaf from the bag, slice into 3cm pieces and remove the plastic wrap. Drizzle one side of the slice with olive oil and season with sea salt. Step 11: To serve, drizzle extra virgin olive oil over the cocktail onions and cornichons. Pipe small mounds of beetroot dip around a large plate, place meatloaf slice, oil side up, in the centre. Arrange tomatoes, cornichons, cocktail onions, and 2 heaped tablespoons of sesame seed bun soil over half of the meatloaf. Garnish with micro herbs and onion rings around the plate. Sausage Rolls with Hidden Vegetables Chef: Gary Mehigan Ingredients: 1 tbs unsalted butter 1 large carrot, peeled, grated 1 tbs olive oil 1 small brown onion, finely chopped 4 thyme sprigs 1 bay leaf 2 garlic cloves, crushed 350g beef mince 350g pork mince 1 tbs wild oregano
2 cups fresh breadcrumbs 2 x 375g packers Careme frozen puff pastry, thawed, halved 3 egg yolks, lightly whisked Poppy and sesame seeds, to garnish tomato or BBQ sauce, to serve Method Step 1: Preheat oven to 180C. Step 2: Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth. Season to taste. Set aside to cool completely. Step 3: Heat oil in frying pan over medium-high heat, then add onion, thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely. Step 4: Combine minces, cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25cm log. Place pastry sheet onto a floured work surface and roll to about 4mm thick. Slice each pastry sheet in half lengthways. Place the sausage log across the closest edge of a pastry sheet. Roll to enclose mixture until the two edges of the pastry meet, trim and discard excess pastry. Brush a little egg wash on the join to secure. Step 5: Place sausage rolls on a lined baking rack, brush with egg wash and sprinkle evenly with seeds. Repeat with remaining pastry. Cook in the oven for about 20 minutes or until golden and cooked through. Step 6: Slice rolls on an angle, about 2cm wide. Serve with either tomato or BBQ sauce. Invention Test: Light Red Goat Curry with Three Flavour Frozen Yoghurt & Pappadum Praline Ingredients: 2 tbs vegetable oil, plus extra for frying 1kg goat leg, trimmed, cut into 2cm cubes 1 tbs garam masala 2 tsp black mustard seeds 10 curry leaves 1 tbs coriander seeds
3 cardamon pods, bruised 2 cloves 1 Indian bay leaf pinch saffron 200g fresh young coconut, grated 1 cinnamon stick 4 pappadums 200g caster sugar 1 tbs cumin seeds 2 tsp ground cinnamon 100g natural yoghurt lime wedges, to serve 1 tsp ground cinnamon pinch saffron tsp garam masala 1kg natural yoghurt 1 lime, juiced cup caster sugar 6 long red chillies, roughly chopped 4cm piece of ginger, peeled, sliced 4 garlic cloves 2 tsp finely grated lime zest Method Step 1: For the frozen yoghurt, place cinnamon, saffron and garam masala in a small bowl with 3 tablespoons of warm water. Stir well to combine and set aside to cool. Whisk yoghurt, lime juice and sugar in a bowl until sugar dissolves. Add spice mixture, stir well to combine. Transfer the yoghurt mixture to an ice-cream machine, and churn following manufacturer's instructions. Transfer frozen yoghurt to serving glasses and place in the freezer until firm. Step 2: For the chilli paste, place all ingredients into a small food processor, and blend to a smooth paste. Step 3: Heat 2 tablespoons of the oil in a large saucepan over high heat, add the goat and brown in batches. Return goat to the pan and reduce heat to medium. Add the chilli paste and cook 2-3 minutes. Add garam masala, black mustard seeds, curry leaves, coriander seeds, cardamom pods and cloves to the pan. Cook for a further 2-3 minutes. Add enough water to just cover the meat, then bring to the boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Step 4: Add tsp freshly ground black pepper, bay leaf, saffron, coconut and cinnamon stick and cook for a further 50-60 minutes until the goat is tender. Season with salt to taste.
Step 5: Meanwhile, heat enough oil to come 1cm up the sides of a frying pan over high heat. Cook pappadums for 30 seconds or until crisp. Drain on paper towel. Roughly break into pieces. Step 6: Scatter pappadum pieces on a lined baking tray. Place sugar, cumin seeds, cinnamon and 60ml of water into a saucepan over low heat. Stir to dissolve sugar, increase heat to medium and cook until golden. Quickly pour over the pappadums to completely cover. Set aside until firm. Break into rough shards and place into a food processor. Pulse until coarse crumbs form. Step 7: To serve, stir yoghurt through goat curry and garnish with lime wedges. Sprinkle frozen yoghurts with the praline crumbs. Celebrity Chef Recipes: Caramel Parfait Glace with Salted Peanut Caramel and Milk Chocolate Mousse Chef: Philippa Sibley Ingredients: For the caramel mousse 500ml thickened cream 1 vanilla bean, split, seeds scraped 135g liquid glucose 190g caster sugar 50g unsalted butter, cold 6 leaves gold leaf gelatine, soaked in cold water, drained 160g egg yolks For the chantilly cream 250ml thickened cream 250g good quality milk chocolate For the peanut caramel 200ml thickened cream 80g liquid glucose 150g caster sugar 50g butter 100g salted peanuts, coarsely chopped tsp sea salt For the peanut dacquoise 140g salted peanuts 250g pure icing sugar, sifted 80g almond meal
160g egg whites 100g caster sugar For the chocolate plaques 200g good quality milk chocolate Method Step 1. Preheat oven to 180C fan forced. Step 2. For the caramel mousse, whip 200ml of the thickened cream to soft peaks, cover and refrigerate until needed. Combine vanilla, remaining cream and 115g of the glucose in a saucepan and bring to the boil. Set aside. Meanwhile, weigh out 140g of the caster sugar. Heat a heavy-based saucepan over medium heat and add 1 teaspoon of caster sugar. Once it has dissolved, gradually add the remaining, stirring constantly, until it has dissolved and turned lightly golden. Slowly pour the hot cream into the caramel, whisking until combined; whisk in the butter followed by the gelatine leaves. Strain into a bowl, set over another bowl half filled with ice and water and leave to cool, whisking occasionally. Step 3. Combine the remaining 50g of caster sugar, 30ml water and remaining 20g of liquid glucose in a small saucepan over medium heat and bring to the boil. Meanwhile, using an electric mixer, beat the yolks on a moderate speed. Using a sugar thermometer bring the sugar syrup to 118C. Remove from the heat and let the bubbles die down slightly. Pour the syrup down the side of the bowl onto the still whisking yolks. Turn up the speed and whisk until pale, doubled in size and cool. Step 4. To finish the mousse, fold the two cooled mixtures together, fold through the whipped cream then pour into a 20cm x 25cm x 3cm Swiss roll tin lined with baking paper and place in the freezer until very firm. Step 5. For milk chocolate Chantilly cream, melt the chocolate and keep warm to the touch. Whip the cream to soft peaks. Quickly whisk half of warm chocolate into the cream, to lighten the mixture. Immediately whisk through remaining chocolate and refrigerate. Step 6. For the peanut caramel, combine cream and glucose in a saucepan and bring to the boil. Set aside and keep warm. Heat a heavy-based saucepan over medium heat until 1 teaspoon of caster sugar dissolves when added. Gradually add the rest of the sugar and stir constantly until it has dissolved and has turned light golden brown. Slowly pour the hot cream into the caramel, whisking until combined; whisk in the butter. Set over another bowl half filled with
ice and water and leave to cool until slightly thickened. Fold through the peanuts and the salt and refrigerate until needed. Step 7. For the peanut dacquoise, process peanuts until finely ground. Combine icing sugar, nuts, and almond meal in a large bowl. Using an electric mixer, beat the egg whites until soft peaks form. Sprinkle sugar onto the whites and continue whisking until firm and glossy. Gently fold the mixture through meringue until combined, but not over-mixed. Spread onto a lined baking tray at a thickness of about 1cm. Bake for 8-10 minutes or until the dacquoise is crisp on top but slightly soft in the centre. Remove from the oven and slide onto a cool surface. Place a piece of baking paper on top of the surface of the dacquoise and carefully flip it over onto a small flat baking tray. Remove the paper. Allow to cool for 2-3 minutes. Remove the mousse from the freezer and invert onto the slightly warm dacquoise. Press down lightly to ensure the two surfaces are lightly stuck together. Remove the tin from the mousse. Slide onto a tray and return to the freezer. Step 8. For the chocolate plaques, gently melt the chocolate, no hotter than 45C, in a metal bowl over hot but not boiling water. Pour 2/3 of the melted chocolate onto a cool, clean work surface and spread it around until it begins to thicken and feels cool to the touch. Return the cooler chocolate to the warm chocolate that remains in the bowl. Stir until completely combined. The chocolate needs to be about 26C. The chocolate will feel cool on the side of your little finger. Spread the tempered chocolate with a palette knife over 3 x 4cm x 30cm strips of acetate plastic (stuck to the marble with sticky tape). When the chocolate is set to the touch but still slightly malleable, peel the strips off the bench and turn upside down so the chocolate surface is down. To portion the plaques, measure 10cm lengths, mark through the chocolate with a knife heated under warm water then cut the acetate with scissors. You will get 2 plaques per strip of plastic. Store plaques in the fridge until ready to use. Step 9. Remove the tray from the freezer and peel off the paper and discard. Using a long knife heated under very hot water, cut the mousse into 10cm logs, taking care to keep the edges clean and straight. Step 10. To serve, smear a small amount of the peanut caramel in the middle of the plate. This will stop the dessert from sliding around. Then place the bar on the plate dacquoise side down. Now peel the plastic off a plaque and carefully place, shiny side up, on top. Using a teaspoon dipped in hot water to form small quenelles and evenly place three on the plaque. Fill the two spaces with peanut caramel then
place another plaque on top. Be careful not to get fingerprints on the chocolate. Serve immediately on a cool plate.
Pressure Test: Poached Chicken with Black Truffles and Garden Vegetables Ingredients: 25g black winter truffle, scrubbed with a brush and cloth 100g unsalted butter 1 x No 16 free range chicken 6 baby leeks, trimmed 6 red marble onions, trimmed 6 spring onions, trimmed 12 small cherry bell radishes, trimmed 12 small French breakfast radishes, trimmed 2 pink turnips, trimmed 6 baby white turnips, trimmed 125g fresh peas, shelled 16 pea flower shoots 8 society garlic flowers 6 okra sprouts 500ml milk 2 garlic cloves, roughly chopped 6gms agar agar powder Method Step 1. Set temperature controlled water bath to 68 degrees celsius. Preheat oven to 180 degrees celsius. Step 2. Finely grate 10g of the truffle with a microplane and add 70g of unsalted butter. Season to taste with sea salt and set aside. Step 3. To prepare the chicken place the chicken on a chopping board with the backbone facing up. With a sharp knife cut the skin lengthways down the backbone. Using your hands gently ease the skin from the chicken, going around the legs first and pulling the skin to the top of each leg. With a sharp knife cut the skin from the leg leaving only the smallest hole. Continue to remove the skin using your fingers from around the breast and pull back the breast until you reach the wing tips. Pull the skin back over the wing tips as far as
possible using a sharp knife to cut and release the skin from the wing tips. Reserve the skin then remove the breasts from the bird and reserve. Step 4. Trim the skin into a large oblong cutting off any rough edges. You should have an oblong approximately 30cm x 24cm. Remove any excess fat from the skin with a sharp knife being very careful not to break the skin surface. Remove the chicken skin from the board and spread out a long length of cling film on the work surface approximately 45 cm wide and 70 cm in length. Place the chicken skin on top of the plastic up from the bottom edge. Step 5. Place 8 thin slices of truffle across the top two thirds of the chicken skin. Place the two chicken breasts slightly overlapping in the centre with the two point ends meeting on the bottom third of the chicken skin. Open up the fillet on each breast and with a knife make a small incision down the length of each breast being careful not to cut through the breast. Place the softened truffle butter into a piping bag and pipe half of softened truffle butter down the length of each incision and fold the fillets over the butter. Begin to roll the chicken breasts in its skin until it is rolled into a cylinder. Step 6. Roll the chicken in the prepared cling film sheet tightly to give you at least 5 layers of plastic around the chicken. Tighten each end of the excess plastic by holding as you roll to form a sausage shape. Now roll in a second layer of cling film just as you have done before. Tie a tight knot in each end of the plastic. Place in the fridge to rest. Submerge the chicken into the preheated water bath for about 40 minutes. Step 7. To make the garlic cream, heat the milk in a small saucepan until simmering. Add the garlic and allow the milk to gently simmer for 1 minute, remove from the heat and allow to cool. Strain the garlic from the milk. Bring the milk to a simmer and add the agar agar. Whisk in well and simmer for a further 1 minute. Season to taste with sea salt and allow to cool completely on ice. Step 8. Remove the chicken from the water bath and allow to rest for 5 minutes. Meanwhile reheat the garlic cream by whisking over a low heat, add some additional milk if necessary and place in a squeeze bottle. Keep warm. Cook all the vegetables in boiling salted water starting with the leeks and onions, then add the radishes, turnips and peas. Cook until tender. Drain and dress with the remaining 30g of melted unsalted butter. Season with sea salt. Remove the chicken from its plastic wrap and slice into 4. If the chicken hasn't completely cooked through, place in the oven for a couple of minutes.
Step 9. To serve, arrange two slices of chicken, vegetables and garlic cream on each serving plate. Garnish each chicken slice with 1 additional slice of truffle and garnish the plate with some pea and garlic flowers and okra sprouts. Serve immediately.
Lasagne with Pork and Veal Meatballs Ingredients: 300g pork mince 300g veal mince 1 cup fresh breadcrumbs 1 egg 725ml olive oil 1kg brown onions, finely chopped 1kg tomatoes, peeled, seeded, chopped 400ml jar tomato puree (passata) 3 rosemary sprigs 4 thyme sprigs, plus 2 tsp picked leaves 10 eschalots, peeled 20 garlic cloves, peeled 70g grated pecorino 8 small chat potatoes, boiled sliced 5 boiled eggs, sliced 110g buffalo mozzarella, sliced 16 slices prosciutto 1/3 cup parsley leaves 3 tbs marjoram leaves 250g plain flour 8 egg yolks 1 tbs olive oil Method Step 1: Preheat oven to 165C. Step 2: For the pasta dough, process all ingredients and a pinch of salt in a food processor for about 20 seconds until the mixture just comes together. Transfer to a clean, lightly floured work surface. Knead the dough for a couple of minutes or until smooth. Wrap in cling wrap and set aside for 2 hours to rest. Step 3: Combine the pork mince, veal mince, breadcrumbs and egg together in a bowl. Season well with sea salt and freshly ground pepper. Roll the mixture into 2cm balls. Chill in the refrigerator until
needed. Step 4: For the onion and tomato sauce, heat cup of oil in a large, deep frying pan over medium-high heat. Add onions and cook for 1015 minutes or until lightly golden and softened. Add tomatoes, tomato puree, rosemary and thyme sprigs. Cover with a lid, reduce heat to a simmer and cook for about 1 hour, stirring occasionally. Add the meatballs. Cover and cook for about 20-30 minutes until cooked through. Remove from the heat. Step 5: Meanwhile, add eschalots to small saucepan and pour over the remaining 600ml of olive oil to cover. Cook for 1 hours over very low heat, then add the garlic cloves. Cook for a further hour until eschalots and garlic are tender. Drain and reserve the oil. Heat a frying pan over medium-high heat, add eschalots, and cook for about 2-3 minutes until lightly golden, then add the garlic and cook for another couple of minutes until caramelized. Add the thyme leaves, then remove and drain on paper towel. Step 6: Divide the dough into 4 equal portions. Use the palm of your hand to flatten the dough. Set the pasta machine to the widest setting and dust the pasta rollers lightly in flour. Feed 1 portion of dough through the machine, folding the pasta in half before feeding it through each time. Gradually narrow the pasta machine settings, 1 notch at a time until you reach the second last setting on the machine. Repeat with the remaining dough. Step 7: Drizzle olive oil, sea salt and grated pecorino over the base of a 3.5L baking dish. Lay over 2 sheets of pasta. Drizzle with a little more oil and sea salt. Scatter over half of the meatballs and spoon over the sauce. Scatter over half of the potatoes, eggs, eschalots, garlic, buffalo mozzarella, parsley and marjoram leaves. Sprinkle over a little more pecorino, then a layer of prosciutto. Lay over 2 more sheets of pasta and push any air out, with your hands. Add another layer of the filling. Finish with another layer of pasta. Spoon over some tomato sauce and the remaining pecorino. Cover with foil, shiny side down. Place in the oven to bake for 45 minutes. After 40 minutes, remove the foil and return lasagne to the oven for the last 5 minutes. * In the absence of pecorino, parmesan may be used.
Roast Peaches with Zabaglione Ingredients: 6 ripe peaches, halved, stone removed 200g amaretti biscuits 1/2 cup caster sugar 1/3 cup amaretto 50g flaked almonds 10 egg yolks 1 vanilla bean, split, seeds scraped splash of brandy Method Step 1: Preheat oven to 200C. Step 2: Scoop out a couple of spoonfuls of the peach flesh from 8 halves to make a cup for the crumble. Step 3: Chop the remaining 2 peaches in a food processor. Add the amaretti biscuits and process until the consistency of wet sand. Step 4: Fill the cups with the mixture. Add half of the sugar to a frying pan set over medium-high heat and place the peaches on top, along with cup amaretto. Place in the oven and bake for 5-6 minutes until golden. Remove from the oven and glaze the peaches with the syrup. Scatter over flaked almonds. Step 5: Meanwhile, whisk the yolks and remaining sugar in a heatproof bowl, set over a saucepan of simmering water. Whisking, add the vanilla seeds, a splash of brandy and remaining amaretto, then add 2 tablespoons of hot water. Step 6: Whisk for about 10-15 minutes until pale and thickened. Remove from the heat when necessary. Step 7: To serve, place 2 peach halves per bowl, drizzle over some of the peach syrup. Spoon over zabaglione. Invention Test Recipes: Chicken with Asian Salad Ingredients: 1 onion, halved 1 lime, zest finely grated, juiced 2 garlic cloves, roughly chopped 1 tbs black peppercorns 1 x 1.5kg chicken, wings removed, reserved 2 tbs fish sauce 1 tbs palm sugar 2 long red chillies, seeded, finely chopped pineapple, peeled, cut into 2cm slices 1 Lebanese cucumber, peeled into ribbons 4 spring onions, white part only, thinly sliced bunch Vietnamese mint, leaves picked
bunch Thai basil, leaves picked 1 bunch coriander, leaves picked Chicken Wing Marinade 2 tbs soy sauce 1 tbs honey 1 garlic clove, finely chopped 1 long red chilli, seeded, finely chopped 1 lime, zest finely grated 2 spring onions, white part only, thinly sliced Method 1. Heat a large saucepan of water over high heat, add the onion, lime zest, garlic and peppercorns and bring to the boil. Add chicken, breast side down, reduce heat and simmer for 25 minutes. Carefully turn chicken, and cook for a further 15 minutes or until cooked through and the juices run clear. Set aside until cool enough to handle. Shred the chicken meat, discarding skin and bones. 2. Meanwhile, to make the chicken wing marinade, combine all ingredients in a bowl. Add chicken wings, toss to coat. Cover and refrigerate until needed. 3. Combine lime juice, fish sauce, palm sugar and chilli in a bowl. Whisk to combine. Add shredded chicken, stir to combine. Set aside. 4. Heat BBQ grill plate over medium heat, place chicken wings and pineapple on a plate. Cook chicken wings for 10 minutes or until cooked through. Cook pineapple for 2-3 minutes each side or until golden and slightly charred. 5. To serve, add cucumber, spring onions and herbs to the shredded chicken mixture, toss to combine. Place salad on top of grilled pineapple and chicken wings alongside. Pressure Test: Pancakes Ingredients 2 cups self-raising flour 2 2/3 cup milk 4 eggs butter, for greasing Method 1. Whisk the flour, milk and eggs in a bowl until just combined. 2. Melt butter in a large non-stick frying pan over medium heat. Pour a ladleful of batter (or desired amount) into the pan 2-3cm apart and cook for 1-2 minutes until golden. Flip and cook for 1 minute on other side. 3. Transfer to a baking tray loosely covered with foil and keep warm in a low oven while cooking remaining pancakes. Serve with butter
and maple syrup as desired.
Masterclass: Risotto with Wild Mushrooms and Mushroom Powder Ingredients 1kg button mushrooms 250ml Madeira 4L chicken stock 3 sprigs thyme 500ml white wine 1 fresh bay leaf 1 head garlic 5 French shallots, sliced 100g fresh Shiitake mushrooms 1kg gourmet mushrooms (slippery jacks, pine mushrooms, Swiss brown, nameko, oyster and enoki) 3 French shallots, finely diced 100g butter, at room temperature, chopped 3 sprigs thyme, finely chopped 2 tbs tapioca flour 2 tbs mushroom powder (dried porcini blended in coffee/spice grinder) cup finely grated pecorino finely diced brown onion 40g butter, at room temperature Olive oil 200g carnaroli rice (risotto rice) 100ml white wine 1.2L hot mushroom stock 1 tbs finely grated pecorino Method Step 1: To make the mushroom stock, cook all ingredients for 40 minutes in a large stock pot over medium heat. Strain the liquid discarding the mushrooms, then return the stock to the pan and reduce by half. Step 2: For the mushrooms, cut mushrooms trying to retain as much natural shape as possible. Saut shallots in butter until translucent then add slippery jacks, pine and Swiss brown mushrooms. Cook for 2-3 minutes before adding nameko, oyster mushrooms and thyme. Add a
ladle of hot mushroom stock and cook for a few more minutes. Add the enoki, toss to combine. Season with salt and pepper and remove from the heat. Step 3: For the mushroom dust, mix all the ingredients together and set aside. Step 4: To make the risotto, saut onion in half the butter and a splash of olive oil in a frying pan over medium heat until translucent. Add rice to onions and agitate rice in pan. Deglaze with white wine, then add 2-3 ladles of hot mushroom stock. Agitate the pan until the stock is almost absorbed then add two more ladles of stock agitating again to ensure that the rice is not sticking to the base of the pan. Step 5: Cook rice and keep agitating until rice is almost cooked through. Turn off the heat, add 20g diced butter around the outer edges of the pan and allow the remaining stock to be absorbed by the rice. Add grated pecorino. Step 6: To serve, place a few spoonfuls of rice in shallow bowl, top with mushrooms and a sprinkling of mushroom dust on the side of plate. Serves 4 Celebrity Chef Challenge: Hanoi Crisp Parcels Ingredients: 20g dried wood ear mushrooms 20g bean thread vermicelli 60g peeled small tiger prawns, deveined 100g pork mince 100g fresh crabmeat 1/4 onion, finely diced 2 tsp sugar 1 tsp sea salt 1 tsp ground white pepper 2 tsp fish sauce 10 x 20cm dried round rice paper wrappers 1 egg white, lightly beaten vegetable oil, for deep-frying 1 large handful perilla 1 large handful mint 1 large handful Vietnamese mint 1 head of iceburg lettuce, leaves separated Nuoc Nam Cham Sauce (below) 3 tbs fish sauce 3 tbs rice vinegar 2 tbs sugar 2 garlic cloves, chopped 1 bird's eye chilli, thinly sliced 2 tbs lime juice
Method 1. For the Nuoc Mam Cham fish sauce, combine the fish sauce, rice vinegar, sugar and cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. 2. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4cm lengths. Meanwhile, pound the prawns to a paste using a mortar and pestle. 3. In a large mixing bowl, combine the mushrooms, vermicelli, prawn meat, pork, crabmeat, onion, sugar, sea salt, white pepper and fish sauce. Knead the mixture in the bowl for about 3-4 minutes until well combined. 4. Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work surface. Take 1 1/2 heaped tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the two adjacent sides, one on top of the other, into the centre. Roll the apex to form a nice firm roll, and secure with a dab of egg white. Repeat until you have filled all the rice papers. 5. Pour the oil into a wok and heat to 180C. Fry the parcels in batches for 6 minutes, or until lightly browned and crisp. Serve with the fresh herbs and lettuce and dip into the nuoc mam cham. Celebrity Chef Challenge: Hue Pancakes Ingredients: 100g peeled dried mung beans Vegetable oil, for stir-frying 2 garlic cloves, minced 200g small prawns (such as school) legs and heads trimmed 200g boneless pork belly, fat trimmed, thinly sliced 1 onion, thinly sliced into rings 500g mung bean sprouts 1 each of green oak lettuce, leaves separated, to serve 1 bunch each of perilla, mint, Vietnamese mint and fish mint leaves, to serve 100g rice flour 25g plain flour 1 tsp turmeric powder 1/2 tsp salt 150ml coconut cream
150ml soda water 3 tbs fish sauce 3 tbs rice vinegar 2 tbs sugar 2 garlic cloves, chopped 1 bird's eye chilli, thinly sliced 2 tbs lime juice Method 1. For the Nuoc Mam Cham fish sauce, combine the fish sauce, rice vinegar, sugar and cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. 2. Put the dried mung beans in a bowl, cover with water and soak for 20 minutes, then drain. Transfer to a steamer basket over a pan of boiling water and steam for 20 minutes. 3. Place a frying pan over medium heat, add 1 tablespoon of the oil, 1 teaspoon of minced garlic and the prawns and stir-fry for 3 minutes. Remove the prawns and set aside. Wipe the pan clean, then repeat this process with the pork belly. Set aside. 4. To make the batter, combine the rice flour, plain flour, turmeric, salt, coconut cream and soda water. Whisk well and set aside for 10 minutes. Wash the lettuce leaves and herbs and arrange them on a large platter. 5. Place a small heavy-based non-stick frying pan (about 20cm) over medium heat. Add 1 tablespoon of oil. Once the oil is hot, add enough batter to coat the base of the pan swirling as you pour. Now add a few onion rings, then sprinkle a small handful of mung beans, followed by some prawns, pork and bean sprouts. Fry for 2 minutes, or until the base is crisp and browned. Repeat this process with the remaining batter and filling ingredients. 6. Fold the pancake in half to make it 'smile', and roll it in a lettuce leaf, adding perilla and mint leaves. Dip into nuoc mam cham dipping sauce.
Celebrity Chef Challenge: Barramundi in Lotus Leaf with Phu Quoc Sauce Ingredients: 1-2 dried lotus leaves 1 x 600 g whole barramundi, cleaned 2 spring onions 1 lime, thinly sliced 4 tbs Phu Quoc Sauce (ingredients below) 3 tbs vegetable oil 1 garlic clove, finely chopped 2cm piece of ginger, peeled and finely chopped 1/2 lemongrass stem, white part only, finely chopped 2 spring onions, thinly sliced 4 red Asian shallots, finely chopped 2 tsp fish sauce 1 tsp sugar 1 bird's eye chilli, finely chopped 1/4 teaspoon ground turmeric 1/2 lime, juiced 2 tbs chopped dill Method 1. Soak the dried lotus leaves in hot water for 15 minutes, then drain. Marinate the fish with 2 tablespoons of the seafood sauce for 10 minutes. Slice the spring onions on the diagonal and put them in a bowl of water to soak. 2. For the Phu Quoc Seafood Sauce, heat the oil in a saucepan over medium heat. Add the garlic, ginger, lemongrass, spring onions and shallots and fry until fragrant. Reduce the heat to low and add the fish sauce, sugar, chilli and turmeric and stir for 1 minute, then add the lime juice and dill. Remove from the heat and set aside to cool. 3. Drain the fish well. Place the lime slices down each side of the fish, then place the fish towards the bottom of the lotus leaf. Fold the bottom end up, covering the fish, and then fold the left and right sides towards the middle. Now roll the fish in the lotus leaf sealing both ends with toothpicks. (If the lotus leaf tears, use the second leaf as a backup.)

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Meatloaf Gourmet Burger with Eschalot Onion Rings Ingredients: 6 eggs 1/3 cup breadcrumbs 400g beef mince

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