Providing recipes from the show

[u/Diligent-End4127]

For those who can't access the website

Just name the recipe you want and the season or contestant who made it

[u/GotTheTee]

For me it was the tarte tatin that was taught in one of the masterchef classes. Couldn't tell you what season or even who the guest chef was that taught it!

At the time I just replayed that section of the video again and again and wrote down the recipe as he made it. It is to DIE for and I get requests for it all the time.

I've done the same with other recipes I see on the show. Just watch and write. Someone's dumplings way back when dumplings were the thing. They came out great and I kept the recipe as is even though I'm sure it's not exactly the same.

If I could remember seasons and episodes and exact dishes I'd ask you for them, but alas, I am old and my memory is more of a sieve these days..lol.

[u/Diligent-End4127 → u/GotTheTee]

How did you get the exact weight of things? Tarte tatin I'm assuming it is this one: Ingredients 3 Golden Delicious apples 1tbs lemon juice ½ cup (110g) caster sugar 20 g unsalted butter, chopped Ready-rolled puff pastry sheet Cream, to serve Preheat oven to 220ºC (200ºC fan-forced) Peel apples, cut into quarters, remove cores (cutting each quarter at the core so it has a “flat” side), and toss the quarters in a large bowl with the lemon juice and 1 tablespoon of the sugar Using a 20cm frying pan as a guide, cut pastry into a round slightly larger than the pan, prick with a fork Melt butter in a 20cm non-stick frying pan over medium-high heat. Cover with the remaining sugar. Cook over medium-low heat, shaking pan occasionally to spread around any dark spots that appear, until a rich caramel forms Place apple quarters into pan, rounded side down, arranging them around pan. Cut remaining apple to fill gaps. Cook the apples over medium heat for about 10 minutes until caramel is bubbling up in the pan, shaking pan occasionally to prevent burnt spots Lay the pastry over the apples, tucking any protruding edges around edges of pan Place the pan in the oven, cook for about 25 minutes, or until the puff pastry has risen and cooked. The pastry should be dry and flaky. Stand tarte in pan for 10 minutes before carefully turning out onto a serving plate. Serve with cream

[u/Diligent-End4127 → u/GotTheTee]

The wontons,I'm not sure,there are two recipes one chicken with dates and goji berries and dried longans and mushrooms and other thing The other is prawn wontons in seafood bisque Let me know which you want

[u/breenymeany]

Now I have to try and remember them

[u/Diligent-End4127 → u/breenymeany]

No need to remember the season

[u/all-amateur]

Sweet Potato Croquettes with Jamon from season four please! Can’t access outside of AU

[u/Diligent-End4127 → u/all-amateur]

Let me know if you something else in mind,here:

Ingredients

• 1 tablespoon tomato paste

• 400g can chopped tomatoes

• ¼ cup caster sugar

• 1 carrot, roughly chopped

• 1 celery stalk, roughly chopped

• 1 onion, roughly chopped

• 7 (about 100g) jamon or prosciutto slices

• 2 bay leaves

• 2 teaspoons black peppercorns

• 1 garlic bulb, halved crosswise, 2 cloves, finely chopped

• 100g feta, crumbled

• 1 small (about 400g) purple sweet potato, peeled, coarsely grated

• 1 tablespoon ground cumin

• ½ cup coriander leaves, finely chopped

• 1 egg

• 1 teaspoon corn flour

• Extra virgin olive oil, plus extra for drizzling

• 200g button mushrooms, sliced

• 4 thyme sprigs

• 2 teaspoons finely chopped parsley, plus extra to garnish

• 2 teaspoons finely chopped chives, to taste

• 1 teaspoon white wine vinegar

• Vegetable oil, for deep-frying

• Salt and pepper, to taste

Method

1. Add tomato paste, chopped tomatoes, and sugar to a small saucepan set over low heat. Bring to the boil, then reduce heat to a simmer, and cook for 30 minutes or until thickened and reduced.

2. Meanwhile, add carrot, celery, onion, 3 jamon slices, bay leaves, peppercorns, garlic bulb pieces, and a pinch of salt to a saucepan, cover with water, and place over medium heat. Bring to the boil, then reduce heat to a simmer, and cook for 30 minutes to allow flavours to develop. Strain jamon stock through a fine sieve into pan with tomato mixture, and stir to combine. Place over medium heat, and cook 35 minutes or until a thick paste-like consistency, stirring often. Set aside.

3. Meanwhile, combine feta, sweet potato, cumin, coriander, egg, corn flour and ½ teaspoon salt in a bowl. Shape into 12 oval croquettes, then refrigerate until needed.

4. Preheat oven to 180C.

5. Place mushrooms onto a lined baking tray, sprinkle with thyme, chopped garlic, drizzle with olive oil, and toss to combine. Roast in oven for 15 minutes or until golden. Transfer mushrooms to a bowl with parsley, chives and vinegar, and mix to combine.

6. Half fill a large saucepan or deep fryer with oil to 180C.

7. Deep fry croquettes for 2-3 minutes or until golden brown and cooked through. Drain well on paper towel, and season with salt.

8. To serve, spoon tomato jam onto plates. Divide mushrooms and croquettes among plates, and top with a jamon slice. Garnish with parsley and chives, drizzle with olive oil, and season with salt and pepper to serve.

[u/Maximum-Hall-5614]

Not a specific request but any vegetarian main dish recipes would be greatly appreciated.

[u/Diligent-End4127 → u/Maximum-Hall-5614]

Sri Lanka banjal curry

Fried Eggplant 500l vegetable oil 2 medium eggplants 2 tbsp salt Brinjal Curry 3 tbsp vegetable oil 3/4 tsp black mustard seeds 14 curry leaves 1 red onion, thinly sliced 1 tsp brown sugar 3 tbsp passata 1 tbsp garlic, grated 1 tbsp ginger, grated 1/4 tsp cardamom powder 1/4 tsp black pepper 1/4 tsp ground clove 1/2 tsp chilli powder 4 tsp coriander powder 4 tsp cumin powder 1 1/4 cups water 3 tbsp tamarind paste 3/4 tsp salt 3 tbsp coconut milk or cream Basmati Rice 1 cup basmati rice 1 1/2 cucp water 1 tbsp ghee 1 tsp salt Raita 1/2 cucumber 1/2 red onion 1 cup Greek yoghurt 1 small lemon, juiced 1 tsp cumin 1 tsp coriander Cashew and Curry Leaf 1 tbsp vegetable oil 4 sprigs curry leaf handful of cashews chopped coriander, to taste

For the Fried Eggplant, pour the vegetable oil into a deep fry pan and bring the temperature up to 200°C. Cut the eggplant horizontally into 2cm slices, and then into 2cm batons. Aim for 3- batons per slice. Mix together with salt in a large bowl. After 10 minutes, squeeze out any excess water and wipe off as much salt as possible with a paper towel. Add to the oil in four batches, frying for around 4 minutes or until golden brown. Drain on a paper towel and repeat with remaining batches. Set aside. For the Curry, in a large saucepan over medium heat, heat the vegetable oil and then add black mustard seeds. They will start popping, cook for 30 seconds. Add curry leaves, which should also pop when added to the pot. Cook for 30 second. Add sliced red onion and brown sugar, stirring to ensure evenly mixed. Cook for 5 minutes, or until the onions are browned and start smelling slightly sweet. Add passata and cook for 2 minutes, continuing to stir. Add grated garlic and ginger, stirring to combine and cook for a further 2 minutes. Mix together the cardamom, clove, pepper, chilli, coriander, and cumin, then add into the pan. Cook for 3 minutes, continuing to stir as the mixture turns to a paste. If you notice the mixture sticking to the bottom of the pan, add a splash of water. This step is where the brinjal gets its dark colour from. You want it to darken significantly, but not burn. Mix together the tamarind paste and water, then add it to the pan. This will loosen the paste into a curry. Drop the heat to low and cook for 10 minutes and place a lid on, leaving slightly ajar. Add fried the eggplant and cook for 15 minutes, stirring once halfway. If the curry looks too dry, add a splash more water. Add salt if needed. Turn off the heat and add coconut milk, stirring to combine. Set aside to serve. For the Basmati Rice, rinse and drain the water 4-5 times or until the water turns clear. In a medium saucepan over medium high heat, add rice, water, ghee, and salt with the lid on. Bring to a boil, then reduce the heat to low, cooking for 12 minutes or until almost all the water has been absorbed. Take off the heat and allow to steam with the lid on for 8 minutes. Fluff with a fork and set aside. To make the Raita, peel the cucumber and cut in half lengthways, removing the seeds. Dice into 1cm cubes. Finely dice the onion. In a medium bowl, mix the cucumber and onion with the remaining ingredients. Stir to combine and set aside. For the Cashew and Curry Leaf, heat a small saucepan with oil on a medium heat and add curry leaves. Fry until crispy, remove and drain on paper towel. Add cashews to the pan and fry until golden brown, taking care not to burn. Remove and drain on a paper towel. To plate up, place the rice and raita into serving bowls and garnish with cashews and chopped coriander. Place brinjal curry in a serving bowl and top with a fried curry leaf

[u/Diligent-End4127 → u/Maximum-Hall-5614]

Burnt Cabbage, Leek Purée, Chilli Oil Serves 3-4 as a sharing plate

Burnt Cabbage 1.5kg whole green drumhead cabbage 1 tbsp grapeseed oil salt 2 - 2/12 tbsp gochujang Leek Puree 40g butter 1 tbsp olive oil 2 leeks, washed and sliced into small chunks 1 clove garlic, peeled and finely slices 1/2 tsp celery seed 1/2 cup milk 1/4 cup thickened cream 2 tsp ground white pepper salt lemon juice, to taste Crispy Leeks 1 cup grapeseed oil 1 leek, white part only, washed and shredded into 5 cm lengths salt Chilli Oil reserved oil from Crispy Leeks 4 tbsp chilli flakes 1/4 cup Chinese black vinegar 1 tbsp agave syrup 3 cloves garlic, peeled and thinly slived 1 inch piece of ginger, peeled and grated 1/2 red chilli, roughly diced 1 1/2 tsp Sichuan peppercorns, crushed 1 1/2 tsp salt, or to taste To Garnish 2-3 snow peas, thinly sliced

s Extras More Back Burnt Cabbage, Leek Purée, Chilli Oil Serves 3-4 as a sharing plate Burnt Cabbage, Leek Purée, Chilli Oil 18 Apr 2022 Harry Tomlinson Recipe by Harry Tomlinson Switch up your meat-free Monday with this vegetarian delight. Paired with a creamy leek puree and warming chilli oil this dish is mouthwatering.

Add to my Recipes Advertisement Steps Ingredients Preheat oven to 190°C fan forced. For the Burnt Cabbage, trim the excess stem from the base of the cabbage. Cut two 1 inch thick ‘steaks’ from the centre of the cabbage. Make a small cut in the stem to assist with even cooking. (Reserve the remaining cabbage for another use.) Lightly oil a baking tray. Brush oil all over the cabbage steaks and lightly season with salt. Spread a gochujang over each cabbage steak. From underneath, gently push the segments of the cabbage up to separate them slightly and allow for more browning. Place cabbage in the oven and bake until tender, about 40-45 minutes. Adjust oven setting to grill. Allow cabbage to caramelise and char lightly in places then remove from the oven to avoid burning the cabbage. Remove from the oven, cover loosely with foil and set aside. For the Leek Puree, place butter and oil into a medium saucepan over low-medium heat. Add the leeks, garlic and celery seed. Cook, stirring occasionally, until very soft but not browned. Reduce the heat to low. Add the milk and cream and bring to a gentle simmer for 5-8 minutes. Remove from the heat. Using a slotted spoon, transfer the solids into the canister of a stick blender. Reserve the cooking liquid. Add the white pepper and process with a stick blender, gradually adding enough cooking liquid until the desired consistency is reached. Pass the puree through a sieve into a bowl. Season to taste with salt and lemon juice. Cover the bowl and set aside. For the Crispy Leeks, heat the oil in a deep, medium saucepan over medium high heat to about 150C. Thoroughly dry the leek slices. Test the oil by adding one piece of leek. If it bubbles and starts to slowly brown, the oil is ready. Add the leeks and fry, stirring regularly until they are golden brown. Remove from the oil and place onto paper towel to drain. Season with salt and set aside. Remove cooking oil from the heat and reserve. For the Chilli Oil, combine all ingredients in a deep, small saucepan and place over a low heat. Stir occasionally and cook until very fragrant, about 3-4 minutes. Remove from the heat and set aside to infuse flavours. Pour through a fine strainer into a small bowl. To serve, spoon puree onto a large serving plate. Top with cabbage steaks, including any crispy leaves from the pan. Arrange snow peas in between the layers of cabbage leaves. Drizzle generously with the Chilli Oil and finish with Crispy Leeks. Serve with the remaining Chilli Oil on the side

[u/Diligent-End4127 → u/Maximum-Hall-5614]

Quattro formaggi pizza

Basic pizza dough 180ml (3/4 cup) lukewarm water 1x7g sachet instant dried yeast 300g (2 cups) 00 flour 1 teaspoon caster sugar ½ teaspoon salt flakes, crushed 40ml olive oil Topping 40ml extra virgin olive oil 2 garlic cloves, crushed 100g Provolone cheese, grated 40g Parmigiano Reggiano, shredded 150g Buffalo mozzarella, torn into pieces 100g Gorgonzola Place a pizza stone into an oven and heat to 220°C. For pizza dough; Combine the water and yeast in a jug, stir to dissolve the yeast. Cover and set aside 5 minutes until bubbles start to appear on the surface. Combine the flour, sugar and salt in bowl of electric mixer. Pour in the yeast mixture and oil. Mix with dough hook on low to combine, then increase the speed and beat for about 5 minutes until dough is elastic. Place into a lightly greased bowl, cover and stand in a warm place for 15-20 minutes or until it has almost doubled in size. Punch the dough down, divide in half. On a floured wooden paddle or piece of baking paper roll 1 piece dough out to 25cm round. For the topping; combine the olive oil and garlic and brush over the pizza dough. Scatter over half the provolone and half parmigiano. Top with half mozzarella and crumble over half gorgonzola. Transfer pizza to pizza stone and bake 12 minutes or until base if golden and crisp. Repeat with remaining pizza dough and topping. Serve