Masterchef is down to three contestants - Brent, Emelia and Laura -who will battle it out in the season finale over two nights, starting 7:30PM Sunday on Ten.
Best cooking seen on TV show ... George Calombaris with top three contestants Laura, Brent and Emilia at Calombaris' Press Club in Melbourne Picture: Martin Philbey Source: News Corp Australia
HE says it has been hands down the best cooking they've ever had on the show.
Now, on the eve of the MasterChef Australia finale and after tasting hundreds of dishes, George Calombaris nominates the five favourite things he ate during the show shown on Network Ten this year.
MASTERCHEF: Jamie Fleming 'absolutely devasted' in not making final three
Classic cooking ... Sarah Todd's Apple stuffed chicken roulade with carrot puree and crisp salad. Source: Supplied
Sarah Todd's Apple stuffed chicken roulade with carrot puree and crisp salad
George says: "I am a sucker for classic cooking. This year Sarah really demonstrated some great classic technique. I love this dish as it was classic in technique but modern in interpretation. Delicious as well."
Serves 4
Ingredients
2 small whole chickens
150g butter
2 shallots, peeled and finely chopped
300g Granny Smith apple, peeled and grated
90g mushroom, finely chopped
12 sprigs thyme
12 slices pancetta
2 tbsp oil
4 carrots, 1 roughly chopped, 2 peeled and grated and 1 peeled and thinly sliced
2 stalks celery, 1 roughly chopped and 1 thinly sliced
5 onions, 1 roughly chopped
500ml chicken stock
½ cup flour
½ teaspoon chilli powder
1/3 cup milk
Salt and pepper, to taste
1. Preheat oven to 180C. Preheat water bath to 60C. Preheat deep fryer to 170C.
2. Remove breasts from chicken, discard skin. Remove thigh meat from skin and bones, cut into 1.5cm pieces and reserve. Roughly chop carcass and bones and reserve.
3. To make the roulade stuffing, place 2 tbsp butter in a frying pan and set over medium heat. Once melted, add shallots, apple, mushrooms and 4 sprigs thyme and cook until softened. Remove from heat.
4. Butterfly chicken breasts. Lay down pancetta slices on a piece of plastic wrap and top with chicken breast. Add stuffing and roll tightly. Place in water bath and cook until just cooked through, about 35 mins.
5. To make the sauce, place 1 tbsp oil in a saucepan and set over high heat. Add chicken bones and carcass and cook until brown. Add roughly chopped carrot, celery and onion and cook until browned. Add stock and 6 sprigs thyme and bring to a boil. Allow to simmer, skimming fat from top occasionally until reduced, about 40 mins. Remove from heat and strain into a clean saucepan. Add 80g cold, diced butter and whisk until melted. Set aside, keeping warm.
6. Peel remaining 4 onions and cut into flowers by making cuts all the way around but not all the way through. Place in the oven to bake until charred on the ends.
7. Place grated carrot, 40g butter, 2 sprigs thyme and ¾ cup water in a saucepan and set over medium heat. Cook until carrot is soft. Remove from heat, transfer to a blender and process to a smooth puree. Pass through a sieve into a clean saucepan, season and set aside.
8. Place flour, 1 tsp salt and chilli powder in a bowl and stir to combine. Place the milk in a bowl. Dip chicken thigh pieces in flour mix then milk then back in flour to coat.
9. Place chicken, carrot and celery in deep fryer to fry until golden. Remove from oil and drain on paper towel.
10. Place 1 tbsp oil in a fry pan and set over medium heat. Remove chicken from plastic wrap and place in fry pan. Fry until browned on all sides. Remove from heat and allow to rest.
11. To serve, slice chicken and place on serving plates. Add carrot puree, onion flower, crispy chicken, carrot and celery salad and drizzle with sauce.
Concept dish ... Emelia Jackson's Herb and garlic snails with a squid ink parmesan crumb. Source: Supplied
Emelia Jackson's Herb and garlic snails with a squid ink parmesan crumb
George says: "OMG, this dish that Emelia cooked was so yum! For me the parmesan crumbs were so delicious. Concept dishes can look great but taste ordinary. This dish took you there and tasted even better!"
Serves 4
Ingredients
50g parmesan cheese
50g plain flour
105g butter
20g squid ink
¼ bunch coriander, roughly chopped
¼ bunch parsley, roughly chopped
¼ bunch basil, roughly chopped
1 clove garlic, peeled
1 shallot, peeled and roughly chopped
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 x 200g jar snails and their shells
2 bunches asparagus, tips only
100 grams enoki mushrooms, tops only
Salt and pepper, to taste
1. Preheat oven to 180C.
2. To make the parmesan "soil", place parmesan cheese, flour, 30g butter and squid ink in a food processor and process until a coarse crumb. Transfer to an oven tray and place in the oven to bake until firm, about 25 minutes. Remove from oven, transfer to a food processor and process to a coarse crumb, set aside.
3. Increase oven to 200C.
4. To make compound butter, place herbs, garlic, shallot, lemon juice, 1 tbsp extra virgin olive oil, remaining 75g butter and 1 tsp salt in a food processor and process until well combined.
5. Fit snails back into shells and top with 1 tsp compound butter. Place on a shallow oven tray and place in the oven to bake until butter melts and the snails are warmed through, about 4 minutes.
6. Bring a saucepan of water to a boil over high heat. Add the asparagus tips and cook just until bright green, remove from water and place in iced water until cooled. Remove from iced water, pat dry and drizzle with remaining tablespoon extra virgin olive oil.
7. To serve, spread some parmesan "soil" on each plate. Stand up asparagus tips and enoki mushrooms. Add snails, spoon over extra melted butter from cooking tray and season to taste.
Inspired by heston's presence ... Amy Shields' Surf 'n' Turf. Source: Supplied
Amy Shields' Surf 'n' Turf
"The pressure of Heston rocking up in your house would put the best chefs off their breakfast. But for Amy, she lifted and produced a cracker dish of surf and turf," George says. "I loved the flavour and the honesty of the dish and the ability not to over-think the dish just because Heston was in da house."
Serves 4
Ingredients
Pork
2 large onions, peeled and thickly sliced
½ bunch thyme
2 cups beef stock
1.2kg pork belly, skin scored
2 tsp olive oil
Salt
Sauce
1 cup beef stock
3 shallots, peeled and roughly chopped
2 cloves garlic, peeled and smashed
1 cup dry white wine
Juice of 1 lemon
100g butter, cubed
2 tbsp cream
½ cup finely chopped parsley
White Bean Puree
1 tbsp olive oil
3 shallots, peeled and finely chopped
2 cloves garlic, peeled and smashed
1 x 400g can cannellini beans, drained and rinsed
½ cup chicken stock
2 tbsp cream
2 tbsp Dijon mustard
Juice ½ lemon
To serve
2 tbsp olive oil
12 spears asparagus, trimmed and cut into 3
12 scallops
salt and pepper, to taste
Method:
1. Preheat oven to 160C.
2. To roast the pork, place the onions, thyme and beef stock in a large roasting pan. Place the pork on top of onions. Rub olive oil into the pork skin and sprinkle with salt. Place in the oven and cook for 1.5 hours. Increase oven temperature to 200C and continue to roast until meat is tender, about another 45 minutes. Change oven to grill setting and grill pork until skin is crunchy, about 3 minutes. Remove from oven and allow to rest.
3. Meanwhile, to make the sauce, place the stock, shallots, garlic and wine in a saucepan and set over medium-high heat. Allow to simmer until reduced by half. Add lemon juice and simmer for another 10 minutes. Remove from heat, strain into a clean saucepan, season and set aside.
4. To make the bean puree, place olive oil in a saucepan and set over medium heat. Add shallots and garlic and cook until translucent. Add cannellini beans and the stock and simmer, uncovered, until vegetables are tender, about 10 minutes.
5. Remove from heat and transfer to a blender. Add cream, mustard and lemon juice and process until smooth. Set aside, keeping warm
6. Place asparagus on a baking tray. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Place in the oven to roast until just tender, about 8 minutes.
7. Place 1 tbsp olive oil in a frying pan and place over high heat. Add scallops and cook until caramelised but still rare inside, about 30 seconds per side.
8. To finish the sauce, place over medium heat. Once warm, add butter, one cube at a time, whisking, until well combined. Add cream and parsley and whisk to combine.
9. To serve, carve pork into slices and place on serving plates. Add a spoonful of bean puree, 3 scallops and some roasted asparagus. Drizzle with wine, herb sauce and season with salt and pepper.
"Nailed our sensory dining experience" ... Ben Macdonald's Campfire' rib eye with charred leeks, potato in squid ink and smoked anchovies. Source: Supplied
Ben Macdonald's "Campfire" (rib eye steak with charred leeks, potatoes in squid ink and smoked anchovies)
"Ben hit the nail on the head regarding a concept dish that nailed our sensory dining experience. In saying that, the dish tasted delicious. Everything looked burnt but tasted sweet and meaty. Loved it!"
Campfire
Serves 4
2 beetroot
110 ml olive oil
2 leeks, washed
2 tsp miso soup powder
2 x 400 gram rib eye steaks
8 sprigs thyme
2 cloves garlic, peeled and crushed
190g butter
8 anchovies in oil
750ml red wine
1 carrot, roughly chopped
1 celery stick, roughly chopped
500ml beef stock
4 shallots, cut in half lengthways and peeled
4 potatoes
3 tbsp squid ink
1 tbsp mirin
12 black olives, pitted and finely chopped
Salt and pepper, to taste
1. Preheat oven to 200C. Preheat sous vide machine to 56C.
2. Place each beetroot on a piece of foil. Drizzle each with a tsp of olive oil and sprinkle with salt. Wrap foil around beetroot and place in the oven to roast until tender, about 1 hour. Remove from oven and set aside, still wrapped in foil to keep warm.
3. To make the leek "twigs", cut white part of 1 leek into fine matchsticks and place on a paper-lined baking tray, in a single layer. Place in the oven to bake until dark brown, about 30 minutes. Remove from oven and set aside.
4. Roughly chop green part of 2 leeks and lay in a single layer on a baking tray. Place in the oven to roast until a deep, dark brown, about 30 minutes.
5. Place roasted green leeks into a sieve and crush over a bowl to collect powder. Add miso soup powder to the bowl, stir to combine and set aside.
6. Place each steak in a sous vide bag with 2 sprigs of thyme, a garlic clove and 20g butter in each. Place in sous vide machine and cook for 45 minutes. Remove from water and set aside.
7. Place the anchovies in a small bowl, add smoke using a smoking gun filled with hickory chips. Cover and allow to smoke for 5 minutes. Remove anchovies from bowl, chop into 5mm lengths, return to bowl and set aside.
8. To make the sauce, place the red wine in a saucepan and set over medium heat. Allow to boil until reduced to 100ml.
9. Meanwhile, place 2 tbsp olive oil in a saucepan and set over high heat. Roughly chop remaining white part of leek and add to hot oil with carrot and celery. Cook until brown, add beef stock and 4 sprigs thyme and allow to boil until reduced to about 100ml. Remove from heat, strain and add to reduced red wine. Set aside.
10. Place 20g butter in a frying pan and set over medium heat. Once melted, add shallots, cut-side down and cook until browned. Transfer to the oven and cook until soft, about another 20 minutes. Remove from oven and set aside.
11. Peel potatoes and cut into irregular "charcoal like" shapes. Using an apple corer or small cutter, cut some into cylindrical shapes.
12. Place 100g butter and 2 tbsp olive oil in a frying pan and set over medium-high heat. Once butter has melted, add potatoes and fry until lightly brown on outside and tender inside. Add squid ink and agitate pan to coat potatoes in ink until they resemble coal. Remove from heat and set aside, covered to keep warm.
13. To finish the steak, remove steaks from sous vide bags and cut each in half to resemble pieces of wood. Place 1 tbsp olive oil in a frying pan and set over high heat. Once hot, add steak and fry until brown, about 1-2 minutes each side, or to your liking. Remove from heat and set aside to rest.
14. To finish the sauce, return saucepan to a medium heat. Add the mirin and allow to boil for 5 minutes. Add remaining 30g butter and whisk in until emulsified. Season to taste.
15. To serve, unwrap, peel, and slice each beetroot into 6 slices. Arrange 3 slices on each serving plate. Scatter some olives, anchovies and potatoes on the beetroot. Place steak pieces in reserved bowl of powder and toss to coat. Add coated steaks to each plate. Top steak with leek "twigs". Season with salt and freshly ground black pepper. Cover each plate with a cloche. Using a smoking gun, fill cloche with smoke. Serve with sauce on the side.
Simple Italian cooking ... Laura Cassai's Seared tuna with anchovies & tomato reduction, salsa verde and toasted chestnuts. Source: Supplied
Laura Cassai's Seared tuna with anchovies & tomato reduction, salsa verde and toasted chestnuts
George says: "I love Laura's cooking. It's honest and it has stayed true to its origin since she entered the competition. It's simple Italian cooking but done well. She cooked the tuna perfectly and the addition of the anchovies made the dish complete."
Serves 4
10 (160g) chestnuts
1⁄2 bunch coriander
1⁄2 bunch parsley
1⁄2 bunch dill
1 clove garlic
1⁄2 cup olive oil plus more for frying
2 tbsp capers, drained, rinsed and dried
2 shallots, peeled and finely chopped
6 anchovy fillets, finely chopped
8 cherry tomatoes plus more for garnish
1⁄4 cup red wine vinegar
2 x 2cm thick tuna steaks
3 radishes, thinly sliced on mandolin
Baby basil leaves, for garnish
Grated orange zest, for garnish
Grated lemon zest, for garnish
Salt, to taste
1. Preheat oven to 200C.
2. Score chestnuts and place on a baking tray. Place in the oven to roast until skin starts to open and peel away, about 20 minutes. Remove from oven, peel and slice and set aside.
3. To make the salsa verde, place coriander, parsley, dill, garlic and 1⁄2 cup olive oil in a food processor and process until smooth. Set aside.
4. Place 2 tsp olive oil in a frying pan and set over medium heat. Add capers and fry until crisp. Remove from heat and set aside on paper towel.
5. Place 1 tbsp oil in a frying pan and set over medium heat. Add shallots and cook until translucent. Add anchovies and cook until browned. Add tomatoes and stir to combine. Add red wine vinegar and stir to deglaze pan. Remove from heat and set aside.
6. Place 2 tbsp oil in a frying pan and set over medium-high heat. Add tuna and sear until golden, about 1 minute on both sides. Remove from frying pan, season and set aside to rest.
7. To serve, thinly slice rested tuna and place on serving plates. Add sliced chestnuts, radishes, capers, and shallot mix. Drizzle with salsa verde and garnish with basil leaves, orange and lemon zest.
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