Masterchef at Home: Be a Winner in Your Own Kitchen with Recipes and Tips from the Television Series
Format: PDF / Kindle (mobi) / ePub
This title helps you become a MasterChef in your own kitchen. Impress your friends and family with MasterChef at Home, the fantastic follow-up to The MasterChef Cookbook. With over 200 recipes from the three 2010 series, as well as nine complete menus from the winners, and top tips on how to present your food, for a real show-stopping feast. "MasterChef" is an incredibly popular BBC1 show with over 7.8 million viewers tuning in for the finale in 2010. All the techniques for preparation, cooking and presentation are demonstrated in step-by-steps. To make MasterChef at Home a true companion to the series, judges John Torode and Michel Roux offer handy hints, and MasterTips throughout to demonstrate the best flavour combinations and how to make the most of unusual ingredients. MasterChef at Home is the perfect addition to the kitchen of any budding MasterChef.
chunks 1 salmon ﬁllet, approx. 250g (9oz), skinned and boneless, cut into chunks 12 whole clams (optional) 4 thick slices of sourdough 1 garlic clove, halved FOR THE AÏOLI 2 large egg yolks 2 garlic cloves, crushed 4 tsp lemon juice 200ml (7ﬂ oz) sunﬂower oil 100ml (31⁄2ﬂ oz) extra virgin olive oil freshly ground white pepper 1 To make the aïoli, put the egg yolk, garlic, and lemon juice in a food processor, together with a pinch of salt. Blitz for 1 minute to combine. Pour the oils into a
oil and place the ﬁsh skin side down. Cook for 6–7 minutes on the skin side to allow this to crisp up. Turn and cook for a further 4–5 minutes on the ﬂesh side until the ﬁsh is cooked through. 5 Drain the potatoes, add 50g (13⁄4 oz) butter and the chives and crush them together. Once crushed, divide into quarters. Place into moulding rings in the centre of 4 plates and ﬁrm down. Remove each ring and add a slice of the prosciutto on top of the potatoes. Slice the sea bass ﬁllets in half and add
bulb, cloves peeled 3 lemongrass stalks 3 tsp ground turmeric handful of coriander 60g (2oz) galangal, grated 8 red or white shallots, chopped grated zest of 1 lime 30g (1oz) shrimp paste FOR THE CURRY PASTE TO SERVE 1 tbsp coriander seeds 1 tbsp white peppercorns 1 tbsp cumin seeds basil leaves red chillies, left whole 1 For the curry paste, place the coriander seeds, peppercorns, and cumin in a large pestle and mortar and grind to a ﬁne powder, then blitz with the remaining ingredients to
sour plums, soaked in hot water for 30 minutes pinch of saffron 1 tbsp groundnut oil 2 apples, peeled, cored, and sliced into thin wedges 1 tsp ground cardamom dash of rosewater 1 tbsp sugar salt and freshly ground black pepper 200g (7oz) basmati rice sprigs of chervil, to garnish 1 Heat the oil in a large ﬂameproof casserole dish over medium heat. Fry the onions until golden, then remove from the casserole and set aside. Fry the lamb in small batches until brown, adding more oil if necessary.
the beetroots are cooked, remove from the heat, drain, and then cool under cold running water. Remove the little stalk, peel the beetroot, and then thinly slice with a mandoline or sharp knife and set aside. Remember to use a separate board for each colour of beetroot to preserve the different colours. 5 Toss the salad leaves with a little of the dressing and place in the centre of a serving platter. Place the sliced beetroot on top of the leaves, layered up with the different colours. 6 Slice