Monday, November 8, 2010
Spiced Lamb Cutlets - Jack
Once again, been a little slow with my Junior Master Chef challenge. This recipe was from week 2 of the show. Jack's spiced lamb received lots of great comments from the judges so I thought I would give it a shot. According to the recipe, it needed approx 35 minutes in the oven but I'm pretty sure I cooked it longer than that. Other than that, it was a pretty simple recipe. I probably wouldn't make it again any time soon but it was yummy!
Sponge with Strawberries and Cream - Lucy
This is my first Junior Master Chef Challenge and it was a success! I made this cake a while ago but only realised that I haven't blogged about. Once again, the worst part of this was over whipping the cream but it was super yummy! Def going to use this recipe again. I think cornflour is what added so much height so that's a handy tip for all you bakers out there.
Thursday, August 19, 2010
What's Next?
This challenge really has been a challenge. Finding the time was a difficult part of the process, but also locating ingredients so have to improvise at different times.
This challenge has also been very rewarding! I loved every minute of it and I'm sure my family and friends enjoyed eating my dishes too. I have learnt a lot in terms of techniques and flavours and I am itching to do more!
So what's next? I have applied for MasterChef 2011, but have to wait and find out if I have been accepted for an audition. My signature dish is Thunder Cake, which will be my next blog entry.
In the mean time, I will start cooking from Junior MasterChef. I know this may be a step backwards but I could be in for a shock, since the trailers have shown some very talented kids.
Stay tuned...its not over yet!
This challenge has also been very rewarding! I loved every minute of it and I'm sure my family and friends enjoyed eating my dishes too. I have learnt a lot in terms of techniques and flavours and I am itching to do more!
So what's next? I have applied for MasterChef 2011, but have to wait and find out if I have been accepted for an audition. My signature dish is Thunder Cake, which will be my next blog entry.
In the mean time, I will start cooking from Junior MasterChef. I know this may be a step backwards but I could be in for a shock, since the trailers have shown some very talented kids.
Stay tuned...its not over yet!
Final Challenge - Chocolate Ganache Tart
For the final challenge, decided to make another masterclass dish. This was one of Gary's most memorable dishes of the competition. Due to lack of resources at the time, I had to modify the recipe slightly which was a little unfortunate, but the show must go on.
So first, the pastry. I used Fiona's recipe for the pastry and the ganache filling. The pastry turned out fine, with no problems at all. The part that didn't quite work was the ganache. Rather than use normal eating chocolate (like always) I decided to try out the new Lindt cooking chocolate. I have made ganache several times, with no problems, but this time round, it wasn't smooth, very bitter and very lumpy. I decided to use the smallest amount in the tarts since they were quite small anyway.
The cream, I served whipped cream that had a hint of sugar to sweeten. I was unable to locate dried lavender, but I now know I can buy it from an online store if I ever plan to use it in the future. Another thing I didnt have was raspberries. My local Woolies and fruit market didn't have any so I settled for strawberries.
It was not the most successful recipe but I did learn a lot. For pastry, this particular recipe, it was a little too flaky for my liking, so I think I will stick to Matt Moran's shortcrust pastry as it is more crumbly. In terms of ganache, I'm going to stick with eating chocolate. I will definitely try to make chocolate ganache tarts again, but with more changes.
So first, the pastry. I used Fiona's recipe for the pastry and the ganache filling. The pastry turned out fine, with no problems at all. The part that didn't quite work was the ganache. Rather than use normal eating chocolate (like always) I decided to try out the new Lindt cooking chocolate. I have made ganache several times, with no problems, but this time round, it wasn't smooth, very bitter and very lumpy. I decided to use the smallest amount in the tarts since they were quite small anyway.
The cream, I served whipped cream that had a hint of sugar to sweeten. I was unable to locate dried lavender, but I now know I can buy it from an online store if I ever plan to use it in the future. Another thing I didnt have was raspberries. My local Woolies and fruit market didn't have any so I settled for strawberries.
It was not the most successful recipe but I did learn a lot. For pastry, this particular recipe, it was a little too flaky for my liking, so I think I will stick to Matt Moran's shortcrust pastry as it is more crumbly. In terms of ganache, I'm going to stick with eating chocolate. I will definitely try to make chocolate ganache tarts again, but with more changes.
Fish n' Chips
This was inspired but the challenge between Alvin and Aaron. Who would have thought that a basic dish could be so vital to the competition! My version of fish n' chips was my own in a way but also got some help from the masterchef magazine.
So first, boiled some potatoes (whole with skin on) till just cooked. Took them out and cut them into nice thick chips and fried them until nice and crunchy on the outside but fluffy on the inside. It took a couple tests to make sure the oil was at the right temperature but we got there in the end.
For my batter, I used the recipe from the magazine. It was a mixture with equal amounts of plain and self raising flour, a little bit of oil and a can of beer. Let that settle for about 20 minutes and then started to coat my fish. I decided to use Sea Bass because it was cheap. I have never cooked with fish so I thought it would be worth a shot. So portioned my fish, coated it in corn flour and then dipped into my batter and fried it for approx 3 minutes. Didn't take long at all.
For sauce, I didn't have time to make my own tartare sauce, so instead, Fil made a Peri-naise sauce. It was Perinaise (peri peri sauce and maynonaise sauce) and added mustard seeds, capers, parsley and some lemon juice. It was perfect for the fish n' chips. Sorry I didn't take pics through the process but it can get a bit messy to make so didn't want to ruin a camera.
This challenge has made me not want to buy normal fish n' chips again. Maybe buy the chips, but fish is easy to batter and cook and its fast so I will definitely be making this dish again.
So first, boiled some potatoes (whole with skin on) till just cooked. Took them out and cut them into nice thick chips and fried them until nice and crunchy on the outside but fluffy on the inside. It took a couple tests to make sure the oil was at the right temperature but we got there in the end.
For my batter, I used the recipe from the magazine. It was a mixture with equal amounts of plain and self raising flour, a little bit of oil and a can of beer. Let that settle for about 20 minutes and then started to coat my fish. I decided to use Sea Bass because it was cheap. I have never cooked with fish so I thought it would be worth a shot. So portioned my fish, coated it in corn flour and then dipped into my batter and fried it for approx 3 minutes. Didn't take long at all.
For sauce, I didn't have time to make my own tartare sauce, so instead, Fil made a Peri-naise sauce. It was Perinaise (peri peri sauce and maynonaise sauce) and added mustard seeds, capers, parsley and some lemon juice. It was perfect for the fish n' chips. Sorry I didn't take pics through the process but it can get a bit messy to make so didn't want to ruin a camera.
This challenge has made me not want to buy normal fish n' chips again. Maybe buy the chips, but fish is easy to batter and cook and its fast so I will definitely be making this dish again.
Chocolate Fondant
Nearing the end of the beloved MasterChef Challenge now. It has been super fun creating this blog. Don't know what I will do next...
I know it has been a while since I last blogged but I am very committed to completing a dish a week which featured on the show in some shape or form. This recipe featured in Week 12, Masterclass. I modified it slightly, but not to the actual fondant...you will see what I mean after you read on.
First, melt the butter and chocolate. No tricks to that really. Rather then use ramekins, I decided to use food rings to present my chocolate fondant. Buttered them twice and then coated with cocoa. Got a little messy but I guess that is expected.
Next step was the eggs and sugar mixture. I didn't have my stand mixer with me so I used the hand held. It took a little while but it did the trick. I added this mixture to the chocolate, with a gentle folding action. Then fold in sifted flour.
Voila! That was it! It was a pretty simple recipe, in terms of ingredients and steps. The slight modification I mentioned earlier, was just regarding the amaretto shake. Instead, I served it with cream and some fresh strawberries. and blueberries. Sorry about the picture quality! Really need so start carrying a camera around with me.
I know it has been a while since I last blogged but I am very committed to completing a dish a week which featured on the show in some shape or form. This recipe featured in Week 12, Masterclass. I modified it slightly, but not to the actual fondant...you will see what I mean after you read on.
First, melt the butter and chocolate. No tricks to that really. Rather then use ramekins, I decided to use food rings to present my chocolate fondant. Buttered them twice and then coated with cocoa. Got a little messy but I guess that is expected.
Next step was the eggs and sugar mixture. I didn't have my stand mixer with me so I used the hand held. It took a little while but it did the trick. I added this mixture to the chocolate, with a gentle folding action. Then fold in sifted flour.
Voila! That was it! It was a pretty simple recipe, in terms of ingredients and steps. The slight modification I mentioned earlier, was just regarding the amaretto shake. Instead, I served it with cream and some fresh strawberries. and blueberries. Sorry about the picture quality! Really need so start carrying a camera around with me.
Saturday, July 17, 2010
Lamingtons
This was one of my more successful challenges yet. It wasn't too difficult and it was YUMMY! This challenge was inspired by the CWA challenge where not many dishes turned out according to plan. The recipe was in the latest issue of the masterchef magazine so I thought it had good cred. Once again, I forgot to take pics, but I did take a picture of the final product because I was so proud of them. Oh and I almost forgot, I need to thank Alyce for helping me with the macaron and lamington challenge. Would have taken me twice as long otherwise.
Ok so first off was the sponge mixture.Very simple sponge mixture but the trick with this was to beat the eggs and sugar in a bowl which was sitting in the sink with some water. I have never done it like that before but I will definitely try it again. Don't know if it made a huge difference, but seeing as I have never done it before and it was the best sponge yet, logic would say to try it again. Baked the cake and let it cool and I put it into the fridge to firm up a bit so it would be easier to cut.
The icing mixture was basic too. Cocoa, butter and heaps of icing sugar. When I say heaps, I mean HEAPS! It was just a matter of combining all the ingredients in a bowl over a double boiler.
Ok so the fun part was coating my lamingtons. Note to self though, the smaller the pieces of lamington, the more lamingtons need to be coated! It was lots of fun though and the end result was amazing. Dare I say, better than bakery quality lamingtons.
Ok so first off was the sponge mixture.Very simple sponge mixture but the trick with this was to beat the eggs and sugar in a bowl which was sitting in the sink with some water. I have never done it like that before but I will definitely try it again. Don't know if it made a huge difference, but seeing as I have never done it before and it was the best sponge yet, logic would say to try it again. Baked the cake and let it cool and I put it into the fridge to firm up a bit so it would be easier to cut.
The icing mixture was basic too. Cocoa, butter and heaps of icing sugar. When I say heaps, I mean HEAPS! It was just a matter of combining all the ingredients in a bowl over a double boiler.
Ok so the fun part was coating my lamingtons. Note to self though, the smaller the pieces of lamington, the more lamingtons need to be coated! It was lots of fun though and the end result was amazing. Dare I say, better than bakery quality lamingtons.
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