First up and published just a few days after the final episode is MasterChef New Zealand The Cookbook Volume Two. And then later, probably around April 2011 we will have the MasterChef NZ winner's own book.
I guess winner Nadia Lim will be working on the book now. I did suggest to the publishers that they might also consider publishing a book by the runner up, Jax Hamilton.
MasterChef New Zealand The Cookbook Volume Two (what a mouthful!) is now in the shops and I have made my first dish from it.
While the book is essentially a cookbook it also introduces us to the final 10 contestants with photographs and potted biographies. We also get photographs and somewhat longer biographies of the three judges and there are lots of great photos taken from the TV series.
The first recipes featured are the contestants audition recipes which I plan to work my way through. Following those come a variety of recipes from both contestants and judges (guest judges too) by topic named after the MasterChef topics - BBQ, Italian, Dinner Party, Spanish Tapas, Cooking for Crowds, Some Like it Hot, Gourmet Comfort Food, Kiwi Classics, Game On concluding with Extra For Experts (tricky recipes for those wanting a challenge) and Cooking Notes.
This is a sumptuous and greatly appealing book with gorgeous food photography by Aaron McLean.
The publishers have kindly agreed to let me reproduce on the blog two recipes from the book.
Chicken Wrapped in Bacon with Ricotta & Baby Spinach Filling
Recipe by Stu Todd
Preparation time: 30 minutes : Cooking time: 30 minutes : Serves 2
1 chicken breast‚ boned and skin removed400g streaky bacon‚ rind removed
3 tbsp ricotta
1½ cups baby spinach
¼ cup diced red onion
salt and freshly ground black pepper
5 red king potatoes‚ peeled and chopped
100–200ml milk
1–2 tbsp butter
freshly ground white pepper
1 tbsp butter
1 tbsp canola oil
½ cup white wine
½ cup cream
1 cup green beans‚ trimmed
To prepare the chicken parcel‚ place a large piece of tinfoil on a chopping board. Overlap the strips of bacon on the foil‚ so there are no gaps. Butterfly the chicken breast by making several cuts along the length of the breast and fan out so the meat is a thin‚ uniform thickness. Place between 2 sheets of clingfilm and flatten with a rolling pin. Remove from the clingfilm and place the chicken on top of the bacon.
Mix together the ricotta‚ baby spinach‚ onion‚ and salt and pepper. Place the mixture along the middle of the chicken breast in a cylindrical shape.
Use the tinfoil to roll the bacon up over the chicken breast‚ encasing the ricotta mix inside. Make sure there is enough overlap of foil so the parcel can be sealed tightly. Twist the ends of the foil to seal. The parcel should look like a large foil-wrapped sausage.
Poach the parcel in a large saucepan of simmering water for 15–20 minutes until cooked through. Remove from the foil and rest for 10 minutes. Reserve the juices from inside the parcel.
Meanwhile‚ place the potatoes in a large saucepan of boiling salted water. Simmer until just cooked‚ then drain. Return the potatoes to the pan and place over very low heat and mash. Add some milk‚ butter‚ salt and white pepper and mix until smooth‚ adding more milk and butter as necesary. Set aside and keep warm.
Heat a large frying pan over medium-high heat and add the butter and oil. Place the chicken parcel in the frying pan and fry all over until the bacon is crispy. Remove from the pan and rest for 5 minutes.
To make the sauce‚ place the white wine‚ cream and reserved parcel juices in a small saucepan. Bring to a simmer and reduce until thick‚ approximately 4 minutes.
Place the beans in a medium-sized saucepan of boiling salted water. Simmer for a few minutes until just tender. Drain and pat dry.
To serve‚ slice the chicken into medallions. Place spoonfuls of mash on a plate and top with 2 medallions of chicken and a few green beans. Spoon the sauce over the chicken and around the plate.
If you want to impress your friends and family, this is the dish that will do it. It’s got chicken, it’s got bacon and mashed spud — what’s not to love?! This was the audition dish that started my MasterChef journey. Walking up to give this dish to the judges for the first time was so nerve racking, but once they tasted the dish it was smiles all around. All three of the judges loved it — I was over the moon. The MasterChef apron was mine and the journey was about to begin.
Saffron Potato with Paprika-infused Egg
Recipe by Fiona Read
Preparation time: 10 minutes : Cooking time: 10 minutes : Serves 1
1 Agria potato‚ peeled and chopped
1 clove garlic
3½ tbsp olive oil‚ plus extra for drizzling
1 pinch of saffron threads
salt and freshly ground black pepper
2 tbsp finely chopped flat-leaf parsley
½ tsp red chilli‚ deseeded and finely chopped
⅛ tsp sweet smoked paprika
½ tsp grated orange zest
1 egg
extra-virgin olive oil for serving
½ tsp finely chopped flat-leaf parsley for garnish
Place the potato and garlic in a small saucepan of salted water and bring to the boil. Simmer until the potato is cooked. Drain‚ then return the potatoes to the pan over the heat to dry out. Remove the soft garlic from its skin and add to the potato.
While the potatoes are cooking‚ gently heat 3 tablespoons of the olive oil with the saffron in a small saucepan for 2 minutes. Stand to infuse until ready to use. Add to the potato and mash until smooth. Season with salt and pepper‚ and stir in the chopped parsley.
Line a small teacup or ramekin with 2 layers of clingfilm‚ allowing plenty of overhang. Drizzle in the remaining olive oil and add the chilli‚ paprika and orange zest. Gently break in the egg. Drizzle with a little more olive oil and season with salt and pepper. Bring the ends of the clingfilm together and tie with string.
Bring a small saucepan of water to barely a simmer. Lift the wrapped egg out of the cup‚ carefully place into the water and cook for 8 minutes. Carefully remove from the water and place back in the teacup or ramekin.
To serve‚ place the saffron mash in the centre of a plate. Carefully place the unwrapped egg on top of the potato. Drizzle with extra-virgin olive oil and sprinkle with parsley.
Creating dishes for Peter Gordon and the MasterChef judges was an absolute honour — albeit a nerve-racking one!
As the challenge to create four Spanish tasting plates was laid down, Peter’s technique for flavour-infused eggs immediately came to mind. But should I really attempt this world-renowned chef’s very own technique for the first time in the chaos and pressure of the MasterChef kitchen? Am I mad? Could this be the dish that sends me home?
I decided I wasn’t in the competition to play it safe, but rather show creativity and flare. The result? Success! I’ve now tried this technique with other flavour combinations for brunch dishes and appetisers. It never fails to impress.
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