WAVES BLOGY

Serves: 2

Ingredients

500g beef eye fillet, trimmed of fat
100g English spinach leaves washed and spun dry
100g semi dried tomatoes, plus 2 tablespoons sundried tomato oil from jar
40g Danish feta cheese
200g thin prosciutto slices

Vegetables

9 baby truss tomatoes
40ml olive oil
6 stalks of broccolini

Mash

30g butter
500g royal blue potatoes, peeled and chopped
4 parsnips, peeled and chopped
100ml pure cream
50g butter, softened

Jus

150ml veal stock
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons fig vino cotto
1 tablespoon cornflour in 2 tablespoons water (optional)

Method

Preheat oven to 200°C.

Slice beef fillet lengthways, leaving 2cm of the fillet uncut. Open fillet and place half the spinach, semi dried tomatoes and feta inside. Lay the remaining spinach over the top and bring the fillet together to close. Wrap prosciutto slices around the fillet and close by tying with kitchen string.

Place the beef in a roasting dish and spoon over two tablespoons of oil from the semi dried tomato jar. Roast for 25-30 minutes for medium rare or until cooked to your liking.

Remove beef, cover loosely with foil and allow to rest for 15 minutes before carving. Set aside roasting dish, reserving pan juices to make the jus.

For vegetables, place tomatoes in a roasting dish, drizzle with olive oil and season with salt and pepper. Cook for 15 minutes or until starting to soften.

Bring a large saucepan of water to the boil and blanch broccolini until tender. Remove and refresh in ice water. Before serving, heat butter in a frying pan and toss broccolini in butter to warm through.

For mash, place potatoes and parsnips in salted water and bring to the boil. Cook until soft, drain well and mash with cream, butter, salt and pepper. If lumpy, sieve mash to ensure a smooth consistency.

For jus, heat pan juices over medium heat. Add stock, tomato paste, Worcestershire sauce and vino cotto, bring to the boil and reduce until sauce has thickened. Add a little of the cornflour mixture if sauce is too thin
and cook for a few more minutes, stirring constantly.

To serve, carve rested meat into slices and place two slices on a bed of mash. Add tomatoes and broccolini and finish with jus.

Notes: Preparation: 30 minutes
Cooking: 50 minutes plus resting time

Posted 2 weeks ago

Callum’s Chocolate Croissant Pudding with Clotted Cream and Berries

Recipe by: Callum Hann - Masterchef Australia

Ingredients

20gbutter
2chocolate croissants
50gpistachio nuts
2strawberries
¼ cupraspberries
1 teaspoonicing sugar
2 tablespoonsfreshly squeezed orange juice
Clotted cream, to serve

Custard mixture

1egg
2egg yolks
¼ cupcaster sugar
300mlthickened cream

Chocolate sauce

2/3 cup thickened cream
80gdark chocolate 70% cocoa

Method

Preheat oven to 160C. Place butter in a small saucepan, place on a low heat and cook until just melted, remove from heat. Cool slightly. Using a pastry brush, brush inside of 2 x 150ml capacity ceramic moulds with melted butter. Line base and two long sides with baking paper. Line base and two short sides with another piece of baking paper.
For the custard mixture, place egg, egg yolks and sugar in a medium bowl. Whisk by hand until thick and creamy. Pour in cream and whisk until mixed well.
Cut croissants crossways into thin slices, add to custard mixture and stir with a wooden spoon. Using a dessert spoon, spoon croissant pieces into moulds. Evenly divide remaining egg mixture between moulds, ensuring not to overfill them. Place puddings on a baking tray.
Place baking tray of puddings into oven and bake for 20-25 minutes, or until custard set and pudding is firm.
Place the pistachios onto an oven tray and lightly toast for 1-2 minutes.
For the chocolate sauce, fill a saucepan with water until 1/4 full, place saucepan on the heat until just simmering. Place a medium bowl over the saucepan; the base of the bowl should not touch the water. Add cream and chocolate to the bowl. Gently stir until chocolate melts and mixture becomes thick and glossy. Remove from heat and allow to cool. Using a funnel pour half of the sauce into a squirty bottle. Pour remaining sauce into a serving jug.
Cut green tops from strawberries, then cut strawberries into thin wedges. Place strawberries and raspberries in a small bowl. Add icing sugar and orange juice and stir with a spoon until mixed well. Set aside to marinate.
Remove puddings from oven and stand on bench for 8-10 minutes to cool slightly. In a mortar and pestle, grind the pistachio nuts to a fine powder.
Carefully turn out puddings onto a tray.
To serve, using squirty bottle, drizzle some chocolate sauce on a serving plate, place one pudding next to sauce, add some of the berries. Using a dessert spoon, place a spoonful of cream on the plate and sprinkle with crushed pistachio nuts. Serve jug of chocolate sauce to the side.

Posted 2 weeks ago

Pistachio and Chocolate Macarons

Recipe by: Western Star

Cooking Time: 10 minutes (plus 1 hour standing)

Ingredients

125gWestern Star Unsalted Butter, chopped
100gdark cooking chocolate, chopped
125gpistachio nuts
1 1/4 cupsicing sugar
1/3 cupegg whites
pinch salt
1/4 cupcaster sugar

Method

To make chocolate ganache, combine butter and chocolate in a microwave safe bowl and melt on HIGH for 1-2 minute, stirring every 30 seconds until smooth. Refrigerate, stirring occasionally until firm.
Process nuts and icing sugar in a food processor until finely ground.
Beat egg whites and salt until soft peaks form. Gradually beat in caster sugar beating well between each addition until stiff peaks form. Gently fold in pistachio mixture in 2 batches with a metal spoon until incorporated
Pipe 24 x 5cm diameter rounds of mixture onto paper lined baking trays. Stand for 1 hour before baking, so macarons can form a ‘skin’. Bake at 170°C for 10 minutes. Allow to cool completely before using a spatula to carefully remove from trays.
To assemble macarons, sandwich 2 cool biscuits together with chocolate ganache.
- The chocolate ganache will keep covered in the refrigerator for up to one month and also makes a decadent icing for chocolate cake, muffins and cup cakes. Pistachio biscuits can be baked up to 3 days ahead of time and stored in an airtight container before sandwiching together with ganache. Try sprinkling finely ground pistachio nuts on piped macaron mixture before standing and baking.

Notes: Makes 12 macarons
Preparation Time: 45 minutes

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.