» Masterchef SA Recipes

Pâté de Poisson – Fish Terrine | Michel Roux Jnr

Murray (Staff) — Tue, 30 Jul 2013 08:00:21 +0000

A Masterchef Materclass from Michel Roux Jnr and a Pâté de Poisson more commonly known as a Fish Terrine Recipe.

This recipe involves a lot of hard work but is guaranteed to be worth it when you serve Michelin style food at the dinner table.

Michel Roux Jr used parsley and watercress for a natural green colouring of his fish terrine and this technique will no doubt be of some use to you for other recipes.

You can use any white fish for the mousse, whichever is sustainably available in your local area.

We recommend paying careful attention to the video if you want to follow Michel Roux Jr as he takes you through this MasterChef Masterclass.

More: Masterchef Recipes | Michel Roux Jr Recipes | Fish Terrine Recipes

Pâté de Poisson | Fish Terrine Recipe | Michel Roux Jr

Serving: 6 | Prep: 45 min | Cooking: 120 min

Ingredients:

Cape Whiting	8	fillets
Sole	4	fillets
Egg Whites	3
Double Cream	750	ml	available
Salt & Pepper
Egg	1
Parsley	1	bunch
Watercress	1	bunch
Water
Butter			soft
Spinach leaves

Method:
1 . Add the Cape Whiting to a blender
2 . Add the egg whites
3 . Purée, but not for too long you do not want the fish to heat up and begin to cook.
4 . Once done pass through a sieve
5 . Add 300 ml of cream
6 . Season with salt & pepper
7 . Fold the purée over until it begins to thicken
8 . Add some more cream as needed, as much as 500 ml and an egg
9 . Continue to fold until it reaches the right consistency, smooth and elastic.
10 . Divide into two portions.

For the green colouring
1 . Into the blender add the parsley, watercress and some water
2 . Blitz and pour into a saucepan
3 . Bring to 86°C on the stove and scoop off the chlorophyll that rises to the top and pass through a muslin cloth
4 . Mix the green colouring with half of the fish mousse

Bringing it all together
1 . Use a mallet to flatten the sole fillets
2 . Lay them out flat lined up against each other on some cling wrap
3 . Use a piping bag to pipe the green mousse out onto the sole fillets
4 . Roll the fillets up lengthways
5 . Line your terrine dish with butter
6 . Line the terrine dish with spinach, but first dip them in boiling water and then cool them in iced water.
7 . Pipe the plain fish mousse into the base of the spinach lined terrine dish
8 . Remove from the cling wrap and place the sole & green mousse into the dish
9 . Pipe in some green fish mousse
10 . Top off with the plain fish mousse
11 . Fold over the spinach leaves and cover the top of the terrine with additional spinach leaves leaving it totally encased

Cooking:
1 . Place the terrine into a roasting tray
2 . Cover it with foil
3 . Pour in some boiling water around the terrine
4 . Into the oven on medium heat 130°C for two hours
5 . Allow to set in the fridge for 6-8 hours

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Pâté de Poisson – Fish Terrine | Michel Roux Jnr first appeared first on Gourmet Guys

Two Hollandaise Sauce recipes with one by MasterChef UK winner, Dhruv Baker.

Andrew Lieber (Ed) — Wed, 26 Jun 2013 19:30:36 +0000

Hollandaise Sauce can be quite tricky to make, especially for first timers as Tumi Moche discovered MasterChef SA Episode 6. We have two for you to try, one by MasterChef UK winner, Dhruv Baker and the other by the godfather of modern cooking, Marco Pierre White.

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Two Hollandaise Sauce recipes with one by MasterChef UK winner, Dhruv Baker. first appeared first on Gourmet Guys

Egg Cloud Puffs Recipe with Fruit Purée, Nutty Oat Crunch and Spun Sugar | Seline van der Wat

Baz (Staff) — Mon, 24 Jun 2013 11:30:30 +0000

Seline van der Wat had a tough time getting her Egg Cloud Puffs Recipe to her high standards with the Spun Sugar very nearly derailing the big effort at the Big Breakfast Challenge in episode 4 of MasterChef SA.

The day did not start well for Seline who in this episode revealed a little of her dramatic side.

When Andrew Atkinson revealed that the challenge was breakfast Seline’s world stopped and went silent.

My world stopped and went silent and all I hear is a ticking bomb.
I don’t like breakfast.
I don’t cook breakfast.
I don’t eat breakfast.

What followed was a period of “absolute freak out” for the industrial engineer until she remembered the judges advice to look around at the environment for inspiration, the Nirox artist retreat just outside Johannesburg.

I see cobblestone roads winding through these little hills with trees, rushing water and I think I’m going to pave the road of good intentions.

She named her dish “The Road to Good Intentions”.

Seline took a step back from her panic and drew inspiration from her surroundings

Seline explains her road to good intentions

That was not the end of her drama though as the egg puffs flopped and had to be redone followed by even more drama as her sugar would not caramelise and left the golden orb that was to top off the dish in danger of not happening at all.

Not even Pete believed that the sugar would caramelise but Seline is not one to give up and demanded of the sugar that it caramelise.

When it came to presenting the dish to the judges Seline said;

I can’t change the things I put on my plate.
I’m scared out of my mind.

Pete was very impressed that she had been able to make caramel under the conditions.

Of the dish he said;

That’s a classic dish with an impressionist twist.
I think it works beautifully.

With that her MasterChef SA journey continued as she made it through to the kitchen along with her sister, Leandri van der Wat.

More: MasterChef SA Recipes | Seline van der Wat Recipes

Egg Cloud Puffs Recipe with Fruit Purée, Nutty Oat Crunch and Spun Sugar | Seline van der Wat

Serving: 4 | Prep: 20 min | Cooking: 20 min

Ingredients:

Pistachios	1	handful
Roasted walnuts	1/2	handful
Roasted pinenuts	1/2	handful
Oats	125	ml
Orange rind	1	teaspoon
For the Kiwi & Banana Purée	–
Kiwi Fruit	2
Orange Juice	a	squeeze
Banana	1/2
For the Papaya & Banana Fruit Purée	–
Papaya	1/2
Apricot jam	5	ml
Banana	1/2
Orange Juice	a	squeeze
Blueberries	100	ml
Gooseberries	100	ml
Raspberries	6
Caramel Sugar	150	ml
Egg Whites	6
Coconut Milk	1	tin
Sugar	10	ml
Vanilla	3	ml
Raspberries	60	ml
Honey	3	ml
Orange Zest	3	ml
Apricot Jam	5	ml

Method:

Find the full recipe instructions on MasterChef SA | Seline: Egg Cloud Puffs with Fruit Puree, Nutty Oat Crunch and Spun Sugar

Servings and cooking times are estimates

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Egg Cloud Puffs Recipe with Fruit Purée, Nutty Oat Crunch and Spun Sugar | Seline van der Wat first appeared first on Gourmet Guys

Bread and Butter Pudding Recipe with Stuffed Mushrooms and Tomato Skewers | Karen Els

Murray (Staff) — Mon, 24 Jun 2013 10:30:35 +0000

Karen Els impressed the MasterChef SA judges with this savoury Bread and Butter Pudding Recipe with Stuffed Mushrooms and Tomato Skewers for the episode 4 Big Breakfast Challenge.

Judge Andrew Atkinson asked Karen who she was doing this for and Karen was doing it for herself.

I’ve got a wonderful husband and three children but this year I’m being selfish, it’s Karen time.
It’s mummy time, I’m doing it for all the housewives out there, you know, that think they can’t live their dreams, I’m living my dream.
You can be a great Mom, a wonderful wife but you can still do this.

Andrew was quite chuffed with her answer and said that he hoped she would get one of the sixteen aprons.

Karen explains that this is her time

When it came to the taste test Benny Masekwameng simply said;
Savoury, moist, well done.

Karen was the last person to get an apron in the episode 3 Mealie Challenge but she did not have to wait as long this time to discover her fate.

She marched into the Swartkop air force base hanger with Sanet Labuschagne, Neil Lowe and Mary Martin.

Karen was confident but did not want to be overly confident because there had been so much talent out there.

It can go either way.

Benny Masekwameng said;

All of you produced dishes that we all loved but the standard has been set incredibly high.
So high that some of the fantastic cooks that we’ve seen over boot camp are not going into the MasterChef kitchen.

That statement did not apply to Karen and her companions as all four received aprons and made their way to Paarl and the MasterChef SA kitchen, ready for #MCSA Episode 5

Are you ready to tackle this Savoury Bread and Butter Pudding Recipe?

More: MasterChef SA Recipes | Karen Els Recipes

Bread and Butter Pudding Recipe with Stuffed Mushrooms and Tomato Skewers | Karen Els

Serving: 4 | Prep: 20 min | Cooking: 20 min

Ingredients:

Ciabatta bread	3	slices
Rye bread	3	slices
Pancetta	150	g
Bacon	100	g
Red Onion	1/2
Garlic	1/2	clove
Milk	250	ml
Cream	100	ml
Eggs	3
Mustard	20	ml
Dried Herbs	20	ml
Chives	20	ml
Button Mushrooms	12
Rosa Tomatoes	12
Pork Sausage Meat	100	g
Paprika	5	ml
Rosemary	5	ml
Parsley	5	ml
Chives	5	ml
Mozarella	50	g
White Cheddar	100	g
Gouda	100	g
Parmesan	100	g

Method:

Find the full cooking instructions on MasterChef SA | Karen: Bread and Butter Pudding with Stuffed Mushroom and Tomato Skewers

Servings and cooking times are estimates

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Bread and Butter Pudding Recipe with Stuffed Mushrooms and Tomato Skewers | Karen Els first appeared first on Gourmet Guys

Farmhouse Breakfast with Bacon, Steak, Mushrooms, Toast and Fruit Salsa | Tumi Moche

Dexter (Staff) — Mon, 24 Jun 2013 09:30:36 +0000

Tumi Moche assembled this Farmhouse Breakfast with Bacon, Steak, Mushrooms, Toast and Fruit Salsa for the episode 4, Big Breakfast Challenge on MasterChef SA season two.

Pete Goffe-Wood did the honours saying;

I like the execution of it, tasty, I like the elements, it’s a good reflection of you I think.

Tumi Mocha awaits to hear his fate

Hugs for Tumi and Kamini

Tumi lined up with Kamini Pather and Amanda Beck who also joined him in the MasterChef SA kitchen.

When it came to handing out the news Pete said;

Cooking can be a vicious game, some days it works for you, some days it doesn’t but its a competition and competitions are decided on the last dish of the day.
So Tumi, Amanda and Kamini the three of you are not going to be able to book anything because we need you in the MasterChef kitchen.

More: MasterChef SA Recipes | Tumi Moche Recipes

Farmhouse Breakfast Bacon, Steak, Mushrooms, Toast and Fruit Salsa | Tumi Moche

Serving: 2 | Prep: 20 min | Cooking: 20 min

Ingredients:

Fillet Steak	2
Bacon	80	g
Butter	100	g
Flour	80	g
Cheese	80	g
White Bread	4
Nectarines	2
Kiwi Fruit	1
Red Onion	1/2
Garlic	2
Lemon	1/2
White vinegar	25	ml
Button Mushrooms	80	g
Red Pepper	1/4
Green Pepper	1/4
Cherry Tomatoes	4
Thyme	2	sprigs
Rosemary	2	sprigs
Olive Oil	50	ml
Salt & Pepper	–
Whipping Cream	40	ml
Green Chillies	2

Method:

Find the full cooking instructions on MasterChef SA | Tumi: Farmhouse Breakfast with Bacon, Steak, Mushrooms, Toast and Fruit Salsa

Servings and cooking times are estimates

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Farmhouse Breakfast with Bacon, Steak, Mushrooms, Toast and Fruit Salsa | Tumi Moche first appeared first on Gourmet Guys

Sweet and Savoury Breakfast French Toast, Blini and Bruschetta Recipe | Tiron Eloff

Dexter (Staff) — Mon, 24 Jun 2013 08:30:49 +0000

Tiron Eloff impressed the judges with his Sweet and Savoury Breakfast French Toast, Blini and Bruschetta Recipe for the episode 4 Big Breakfast challenge on MasterChef SA.

Benny Masekwameng asked Tiron if it was his mastercpiece to which he boldly answered, “one of them.”

Benny said;

You certainly tried out a lot of things
French toast, very tasty.
Your two blini’s whether that works for a breakfast dish with blue cheese sauce… remains to be seen.

The video store clerk, the electrician and the carpenter line up to hear their fate.

Benny Masekwameng attempts to drive Tiron to tears… again

Tiron lined up with Herman Cloete and Zane, the video store clerk, the electrician and the carpenter, to hear his fate and Benny Masekwameng cruelly attempted to drive Tiron to tears again by saying that he had to go back to the video store with a long pause before finishing off with;

to tell them that you’re following your dream and you’re going down to the MasterChef kitchen.

Tiron said;

This kind of thing does not happen to me, I’m an average guy

So what do you think of this average guy’s big breakfast recipe?

More: MasterChef SA Recipes | Tiron Eloff Recipes

Sweet and Savoury Breakfast French Toast, Blini and Bruschetta Recipe | Tiron Eloff

Serving: 4 | Prep: 15 min | Cooking: 20 min

Ingredients:

Raspberries	100	g
White Bread	3	slices
Dark Chocolate	150	g
Sugar	1	tablespoon
Eggs	2
Mascarpone	200	g
Creme Fraiche	200	g
Blue Cheese	100	g
Courgete	1
Vine Tomatoes	a	handful
Walnuts	100	g
Flour	100	g
Butter	50	g
Milk	100	ml
Gooseberries	150	g
Sugar	80	g
Lemon juice	15	ml
Mushrooms	a	handful

Method:

Find the full cooking instructions on MasterChef SA | Tiron: Sweet and Savoury Breakfast French Toast, Blini and Bruschetta Recipe

Servings and cooking times are estimates

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Sweet and Savoury Breakfast French Toast, Blini and Bruschetta Recipe | Tiron Eloff first appeared first on Gourmet Guys

Spicy Fruit Skewers with Coconut Pancakes Recipe | Shannon Smuts

Baz (Staff) — Mon, 24 Jun 2013 07:30:50 +0000

Shannon Smuts plated up with a Spicy Fruit Skewers with Coconut Pancakes Recipe for the Big Breakfast Challenge in episode 4 of MasterChef SA.

Benny Masekwameng said it was certainly a colourful dish but left some doubt in Shannon’s mind by saying;

I wonder if the spiciness of the chilli will make or break this dish.

At the time she said;

My mind is going back and forth. Did I use too much chilli? Did I not use enough chilli?

Shannon had to wait a while to find out as she was in the last group with Khumo Twala and Alistair, vying for one of two spots left in the competition.

Shannnon, Alistair and Khumo await their fate

Shannon and Khumo go through to the MasterChef SA kitchen

It was goodbye to Alistair and a “welcome to the MasterChef kitchen” for Shannon and Khumo.

More: MasterChef SA Recipes | Shannon Smuts Recipes

Spicy Fruit Skewers with Coconut Pancakes Recipe | Shannon Smuts

Serving: 4 | Prep: 15 min | Cooking: 20 min

Ingredients:

Pineapple	1
Nectarines	4
Punnet Raspberries	1
Chilli	1
Sugar	40	g
Egg yolks	2
Flour	40	g
Milk	350	ml
Coconut cream	250	ml
Vanilla essence	1	teaspoon
Lemon	1
Egg	1
Flour	250	g
Milk	250	g
Coriander
Sugar	2	tablespoons

Method:

Find the full cooking instructions on MasterChef SA | Shannon: Spicy Fruit Skewers with Coconut Pancakes Recipe

Servings and cooking times are estimates

You might like

Spicy Fruit Skewers with Coconut Pancakes Recipe | Shannon Smuts first appeared first on Gourmet Guys

Salmon with Mint Salsa Recipe | Reuben Riffel

Murray (Staff) — Fri, 21 Jun 2013 07:30:36 +0000

Reuben Riffel shares a Salmon with Mint Salsa Recipe as part of hie MasterChef Masterclass with Robertson’s.

This is a very quick and easy recipe to make, a perfect light weekend lunch or midweek starter.

You can substitute the salmon for Rainbow Trout if you’d like to follow the SASSI Green List.

More: Salmon Recipes | Reuben Riffel Recipes

Salmon with Mint Salsa Recipe | Reuben Riffel

Serving: 4 | Prep: 10 min | Cooking: 6 min

Ingredients:

Salmon	4	fillets
Fresh Lemon Juice	10	ml
Black Pepper
Vine tomatoes	20
For the Mint Salsa
Fresh Mint	1	bunch	chopped
Paprika	1	teaspoon
Lemon Pepper	1/2	teaspoon
Fresh Dhania	1/2	bunch	chopped
Red Onion	1		chopped
Cucumber	1/2		chopped
Olive Oil		tablespoons
Fresh Lemon Juice	3	tablespoons
Caster Sugar	1	teaspoon

Method:

1 . Start with the salsa
2 . Chop all the salsa ingredients up
3 . Mix together in a bowl with the mint and dhania leaves
4 . Add paprika, lemon pepper, caster sugar, lemon juice and a pinch of salt
5 . Preheat a little oil in a frying pan
6 . Season salmon fillets with lemon juice and salt and pepper.
7 . Add to the pan and cook for a couple of minutes each way. I normally go skin side down first
8 . Add the vine tomatoes and saute

You might like

Salmon with Mint Salsa Recipe | Reuben Riffel first appeared first on Gourmet Guys

Tamale, Chorizo and Corn Soup Recipe with Yellowtail and Corn Ceviche | Herman Cloete

Murray (Staff) — Tue, 18 Jun 2013 19:30:58 +0000

Herman Cloete wore the biggest chonies at the MasterChef SA Mealie Challenge with this trio of Mexican starters; Tamale, Chorizo and Corn Soup Recipe with Yellowtail and Corn Ceviche.

When Pete Goffe-Wood asked Herman if he had made Tamales before he was a little surprised to hear that he hadn’t.

Pete then pressed him on the other components of his dish becoming a little more sceptical not believing that Herman was going to be able to accomplish everything he had set out to do, especially with the Tamales which he had never made before.

Pete cruelly managed to plant a little seed of doubt in Herman’s mind leaving him thinking that he would not have enough time for some of his components.

I think I’m a bloody idiot for taking so many things on.

When it came to the taste test it was Pete who passed judgement beginning by saying that he hoped it would deliver.

The fact that you’ve tried to do something for the first time here shows you to have a pair of chonies of your own.
By far the best of the day.
Lovely stuff dude, nice one.

Pete admires the size of Herman’s chonies

With that Herman was confident he would progress to the Big Breakfast Challenge, which he did with ease.

More: MasterChef SA Recipes | Herman Cloete Recipes

Tamale, Chorizo and Corn Soup Recipe with Yellowtail and Corn Ceviche | Herman Cloete

Serving: 4 | Prep: 20 min | Cooking: 30 min

Ingredients:

For the Tamale
Water	200	g
Red Onion	50	ml
Garlic	1/2
Beef Strips	1
Chicken Stock	150	g
Chillies	250	ml
Olive Oil	2
Olive Oil	15	ml
For the Chorizo and Corn Soup
Peri Peir Chorizo	100	g
Chicken Stock	250	ml
Chilli	1
Onion	1/2
Fresh Cream	60	ml
Parsley	1
Olive Oil	15	ml
Whole Kernal Corn	250	ml
For the Yellowtail & Corn Ceviche
Yellowtail filler	200	g
Lemons	3
Whole Kernal Corn	100	g
Tomatoes	2
Chilli	1
Celery	1/2
Parsley	1
Salt and pepper	–
Hot sauce	–
Creme Fraiche	–
Tortillas	–

Method:

Find the full recipe instructions on MasterChef SA | Herman: Trio of Mexican Starters – Tamale, Chorizo and Corn Soup and Yellowtail and Corn Ceviche

Servings and cooking times are estimates

You might like

Tamale, Chorizo and Corn Soup Recipe with Yellowtail and Corn Ceviche | Herman Cloete first appeared first on Gourmet Guys

Chilli Sweetcorn Fritter Recipe with Avocado and Red Onion on a Shard of Prosciutto | Kamini Pather

Murray (Staff) — Tue, 18 Jun 2013 19:30:56 +0000

Kamini Pather impresses the MasterChef judges again with this Chilli Sweetcorn Fritter Recipe on episode 3, The Mealie Challenge.

Kamini is proving herself to be a serious contender for the MasterChef SA title producing consistently good food on each occasion she plates up in front of the judges.

For this challenge she went with what was a very popular choice among the contestants, a corn fritter.

This prompted Andrew to comment that there were a lot of fritters on display which derived a little shrug and guilty smile from Kamini while Pete Goffe-Wood rolled his eyes back as if to say he never wants to see another fritter again!

Andrew Atkinson comments on how many fritters have been presented while Pete Goffe-Wood rolls his eyes back… more fritters

Benny is very complimentary about Kamini’s corn fritter

But Kamini had nothing to fear with Benny Masekwameng saying;

This is by far the most appetising, fluffiest fritter that I’ve tasted so far.

Her MasterChef SA journey continued into the Big Breakfast Challenge…

More: MasterChef SA Recipes | Kamini Pather Recipes

Chilli Sweetcorn Fritter Recipe with Avocado and Red Onion on a Shard of Prosciutto | Kamini Pather

Serving: 4 | Prep: 15 min | Cooking: 35 min

Ingredients:

Sweet Corn	2	cobs
Cake Flour	400	g
Salt & Pepper	–
Egg	1
Egg White	1
Creme Fraiche	25	ml
Cream	100	ml
Fructose	2	ml
Green Chili	1
Red Onion	1/4
Avocado	1/2
Lemon Juice	a	squeeze
Coriander	a	small handful
Olive oil	5	ml
Proschutto Crudo	4	slices

Method:

Find the full cooking instructions on MasterChef SA | Kamini: Chilli Sweetcorn Fritter Recipe with Avocado and Red Onion on a Shard of Prosciutto

Servings and cooking times are estimates.

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Chilli Sweetcorn Fritter Recipe with Avocado and Red Onion on a Shard of Prosciutto | Kamini Pather first appeared first on Gourmet Guys

Popcorn Infused Mussel Broth Recipe | Amanda Beck

Dexter (Staff) — Tue, 18 Jun 2013 19:30:47 +0000

Amanda Beck decided to get experimental during the Mealie Challenge with this Popcorn infused Mussel Broth Recipe.

You can forgo the popcorn if you wish.

Amanda popped the popcorn then she infused some cream before poaching the mussels in it.

Pete did not say much at the time but the judges decided that Amanda’s dish was good enough to go through to the Top 25 and the Big Breakfast challenge.

They made Amanda wait however as she was one of the last four to get the news with only two places remaining and drew a huge sigh of relief when she realised she had made it through.

Amanda and a huge sigh of relief as she makes the Top 25

What do you think of the popcorn in this recipe?

More: MasterChef SA Recipes | Amanda Beck Recipes

Popcorn Infused Mussel Broth | Amanda Beck

Serving: 2 | Prep: 15 min | Cooking: 25 min

Ingredients:

Cream	250	ml
Milk	100	ml
Popcorn	450	g
Mussels	8
Maize Pasta	–
Red Onion	1
Sale Leaves	10
Corn Kernals	250	ml
Garlic	1	clove

Find the full cooking instructions on MasterChef SA | Amanda: Popcorn Infused Mussel Broth

Servings and cooking times are estimates

You might like

Popcorn Infused Mussel Broth Recipe | Amanda Beck first appeared first on Gourmet Guys

Chicken Corn Ballantine Recipe with Corn Relish and Polenta and Red Pepper Sauce | Seline van der Wat

Murray (Staff) — Tue, 18 Jun 2013 19:30:36 +0000

Seline van der Wat prepared a Chicken Corn Ballantine Recipe in episode three, boot camp mielie challenge on MasterChef SA.

Sadly they did not feature this recipe on the show so we have no idea what the judges thought of it except that it was good enough to take Seline through to the next round of MasterChef SA.

What we can say though is that while it looks great there are a lot of ingredients to get through with this baby.

More: MasterChef SA Recipes | Seline van der Wat Recipes

Chicken Corn Ballantine Recipe with Corn Relish, Polenta & Red Pepper Sauce | Seline van der Wat

Serving: 4 | Prep: 20 min | Cooking: 30 min

Ingredients:

Polenta	250	ml
Milk	750	ml
Cumin	2	ml
Chicken Breast	4
Baby Swetcorn	3
Whole mielie	1
Bacon	6	rashers
Chilli	1
Red Onion	1
Parmesan Cheese	15	ml
Basil	10	ml
Chives	10	ml
Coriander	10	ml
Beer	15	ml
Lemon Juice	10	ml
Peppadews	2
Red Peppers	2
Red Wine	125	ml
Butter	60	ml
Garlic Flakes	2	ml
Thyme	3	ml
Garlic	2	cloves

Method:

Find the full cooking instructions at MasterChef SA | Seline: Chicken Corn Ballantine Recipe with Corn Relish and Polenta and Red Pepper Sauce

Servings and cooking times are estimates.

You might like

Chicken Corn Ballantine Recipe with Corn Relish and Polenta and Red Pepper Sauce | Seline van der Wat first appeared first on Gourmet Guys

Mealie Rice Risotto Recipe with White Wine Cream | Tumi Moche

Dexter (Staff) — Tue, 18 Jun 2013 19:30:33 +0000

Tumi Moche impressed the judges, Benny Masekwameng in particular, with his Mealie Rice Risotto Recipe in episode 3 of MasterChef SA.

When it came to the mielie challenge Benny Masekwameng was hoping that somebody would make a Corn Risotto and Tumi was not going to be the one to disappoint the MasterChef judge.

Benny said;

I would have made, using mealie rice, that’s a great product, make it risotto style add in a couple, two or three cheeses in there, white cheeses.

When it came to tasting the dish Benny said;

I don’t know how it’s going to taste but the presentation is not that appetising.

Benny loves the Mealie Risotto

Tumi had nothing to fear though because Benny loved it.

What do you think of it?

More: MasterChef SA Recipes | Tumi Moche Recipes

Corn Rice Risotto Recipe with White Wine Cream | Tumi Moche

Serving: 4 | Prep: 15 min | Cooking: 20 min

Ingredients:

Corn Rice	280	g
White Wine	250	ml
Cream	500	ml
Water	500	ml
Carrots	1
Onions	1
Button Mushrooms	80	g
Beef Cubes	200	g
Bacon	80	g
Parsley	a	handful
Parmesan Cheese	50	g
Butter	a	knob
Olive oil	–
Salt & pepper	–
Green pepper	1
Red Pepper	1
Garlic	2	cloves

Find the full cooking instructions on MasterChef SA | Tumi: Mealie Rice Risotto with White Wine Cream

Servings and cooking times are estimates

You might like

Mealie Rice Risotto Recipe with White Wine Cream | Tumi Moche first appeared first on Gourmet Guys

Sweetcorn Soup Recipe with Sweetcorn Puree and Toasted Ciabatta | Jason Steel

Baz (Staff) — Tue, 18 Jun 2013 19:30:30 +0000

Jason Steel sneaked through the episode three Mealie Challenge on MasterChef SA with a sweetcorn soup recipe served with a sweetcorn purée and toasted ciabatta.

We say sneaked through because we did not see him as the man of steel flew under the radar and into the next round.

Jason was in the first group of ten to receive the good news and continued on to the Big Breakfast Challenge.

More: MasterChef SA Recipes | Jason Steel Recipes

Sweetcorn Soup Recipe with Sweetcorn Purée and Toasted Ciabatta | Jason Steel

Serving: 1 | Prep: 15 min | Cooking: 20 min

Ingredients:

Corn	2	ears
Onion	1
Garlic	1	clove
Thyme	3	sprigs
Chicken Stock	500	ml
Cream	250	ml
Ciabatta	1	loaf
Coriander	4	leaves
Butter	50	g
Salt & Pepper	–

Method:

Find the full recipe instructions on MasterChef SA | Jason: Sweetcorn Soup with Sweetcorn Puree and Toasted Ciabatta

Servings and cooking times are estimates

You might like

Sweetcorn Soup Recipe with Sweetcorn Puree and Toasted Ciabatta | Jason Steel first appeared first on Gourmet Guys

Corn and Prawn Soup Recipe | Neil Lowe

Murray (Staff) — Tue, 18 Jun 2013 19:30:27 +0000

Neil Lowe had little difficulty continuing his MasterChef journey during the Mealie Challenge on episode 3 of MasterChef SA.

No sign of Neil at all during the Mealie Challenge but we are confident that the “Science Guy” delivered as well as he did in the hot auditions.

More: MasterChef SA Recipes | Neil Lowe Recipes | Soup Recipes

Corn and Prawn Soup Recipe | Neil Lowe

Serving: 2 | Prep: 15 min | Cooking: 15 min

Ingredients:

Sweetcorn	2	ears
Vegetable Stock	500	ml
Fennel Bulb	1\2
Thyme	4	sprigs
Jumbo Prawns	2
Olive Oil	30	ml
Salt & Pepper	–
Onion	1/2
Celery	1
Leeks	2
Corn Kernels	–
Lemon	1	juice
Flat Leaf Parsley	30	g

Find the full cooking instructions on MasterChef SA | Neil: Corn and Prawn Soup

Servings and cooking times are estimates

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Corn and Prawn Soup Recipe | Neil Lowe first appeared first on Gourmet Guys

Tortilla Nachos Recipe with Spicy Corn Salsa and Spicy Calamari Wrap | Ozzy Osman

Dexter (Staff) — Tue, 18 Jun 2013 19:30:26 +0000

Ozzy Osman always seemed to be surprised with his success each round he progressed, just as with this Tortilla Nachos Recipe with Spicy Corn Salsa and Spicy Squid Wrap during the Mealie Challenge in episode 3 of MasterChef SA.

This was the first time that Ozzy was making nachos out of tortilla wraps and he wasn’t to confident about it.

Usually I like working under pressure but this kind of pressure was a bit too much.

Andrew warned him that everything on the plate needs to be cooked through.

His presentation was not too good and Ozzy knew saying that he hoped the taste would be better than the presentation.

Andrew Atkinson said;

The presentation does help with the taste but its all about the flavour.
The tortilla are crispy and the top end I think you’ve got it right with the flavour.

And Ozzy continued on to the Big Breakfast Challenge.

More: MasterChef SA Recipes | Ozzy Osman Recipes

Tortilla Nachos Recipe with Spicy Corn Salsa and Spicy Calamari Wrap | Ozzy Osman

Serving: 2 | Prep: 15 min | Cooking: 20 min

Ingredients:

Tortilla wraps	2
Garlic	2	cloves
Sweetcorn	150	g
Yellow Pepper	1
Green Pepper	1
Red Onion	1
Cherry Tomatoes	12
Tomatoes	1	tin
Green Olives	12
Coriander	10	g
Calamari	100	g
Cheddar Cheese	125	g
Butter	125	g
Salt & Pepper	–
Cayenne Pepper	–

Method:

Find the full recipe instructions on MasterChef SA | Ozzy: Tortilla Nachos with Spicy Corn Salsa and Spicy Squid Wrap

Servings and cooking times are estimates

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Tortilla Nachos Recipe with Spicy Corn Salsa and Spicy Calamari Wrap | Ozzy Osman first appeared first on Gourmet Guys

Sweetcorn Soup Recipe with Roasted Red Pepper Salsa | Mary Martin

Baz (Staff) — Tue, 18 Jun 2013 19:30:26 +0000

Mary Martin stepped up to the plate in the Mealie Challenge with this Sweetcorn Soup Recipe on season two of MasterChef SA.

Mary was another contestant who did not get much airtime during the Mealie Challenge but just looking at that soup dish is enough for me to put her through.

More: MasterChef SA Recipes | Mary Martin Recipes

Sweetcorn Soup Recipe with Roasted Red Pepper Salsa | Mary Martin

Serving: 2 | Prep: 15 min | Cooking: 25 min

Ingredients:

Frozen Sweet Corn	250	g
Olive Oil	10	ml
Butter	15	ml
Leeks	2
Thyme	4	sprigs
Garlic	2	cloves
Celery	2
Chicken Stock	500	ml
Flour	10	ml
Cream	30	ml
Red Pepper	1
Avocado	1
Pecorino Cheese	30	ml
Bacon	50	g
Red Onion	1
Lemon	1
Lemon Juice	30	ml
Parsley	15	g

Method:

Find the full recipe instructions on MasterChef SA | Mary: Sweetcorn Soup with Roasted Red Pepper Salsa

Servings and cooking times are estimates

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Sweetcorn Soup Recipe with Roasted Red Pepper Salsa | Mary Martin first appeared first on Gourmet Guys

Thai Style Corn Fritter Recipe with Guacamole, Herbed Crème Fraiche and Red Onion Marmalade | Leandri van der Wat

Baz (Staff) — Tue, 18 Jun 2013 19:30:22 +0000

Leandri van der Wat kept pace with her sister Seline van der Wat all the way though the preliminary rounds of MasterChef SA with this Thai Corn Fritter recipe distinguishing herself well against all the other fritters that were making an appearance in The Mealie Challenge.

No sign of Lenadri during the episode so we will take that as a sign that her dish was neither top of the class nor bottom of the class.

More: MasterChef SA Recipes | Leandri van der Wat Recipes

Thai Style Corn Fritter Recipe with Guacamole, Herbed Crème Fraiche and Red Onion Marmalade | Leandri van der Wat

Serving: 2 | Prep: 20 min | Cooking: 15 min

Ingredients:

Cake Flour	250	ml
Miellie Meal	100	ml
Eggs	2
Butter	100	g
Whole Kernal Corn	125	ml
Cream Style Swetcorn	60	ml
Beer	125	ml
Salt	a	pinch
Sugar	1	teaspoon
Chives	a	handful
Coriander	a	handful
Chilli	1
Fresh Ginger	5	ml
Leeks	1
Avocado	1
Creme Fraiche	100	ml
Cayenne Pepper	a	pinch
Salt & Pepper	–
Lemon Zest	5	ml
Lemon Juice	20	ml
Garlic	1	clove
Red Onion	1
Cumin	a	pinch
Orange Zest	5	ml
Orange Juice	40	ml
Balsamic Vinegar	20	ml
Sugar	50	ml
Bacon	2	rashers

Method:

Find the full recipe instructions on MasterChef SA | Leandri: Thai Style Corn Fritters with Guacamole, Herbed Crème Fraiche and Red Onion Marmalade

Servings and cooking times are estimates

You might like

Thai Style Corn Fritter Recipe with Guacamole, Herbed Crème Fraiche and Red Onion Marmalade | Leandri van der Wat first appeared first on Gourmet Guys

Corn Fritter Recipe with Bacon, Mushrooms and Chilli Tomato Syrup | Shannon Smuts

Baz (Staff) — Tue, 18 Jun 2013 19:30:22 +0000

Shannon Smuts prepared a Corn Fritter recipe with Bacon, Mushrooms and a Chilli Tomato Syrup for her episode 3 boot camp mielie challenge on MasterChef SA.

Pete Goffe-Wood asked Shannon if it had come out as she had planned and she replied with a smile and a “yes”.

Pete simply said, “I like it”.

What do you think of it?

More: MasterChef SA Recipes | Shannon Smuts Recipes

Corn Fritter Recipe with Bacon, Mushrooms and Chilli Tomato Syrup | Shannon Smuts

Serving: 4 | Prep: 15 min | Cooking: 20 min

Ingredients:

Yellow Corn	2
White Corn	1
Eggs	2
Corn Flour	120	g
Onion	1/2
Chives	a	handful
Bacon	3	rashers
Button mushrooms	150	g
Thyme	a	handful
Butter	2	tablespoons
Feta	1	ring
Vine Tomatoes
Corn Syrup	250	g
Sugar	150	g
Chilli	1
Garlic	1	clove

Find the full cooking instructions on MasterChef SA

Servings and cooking times are estimates

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Corn Fritter Recipe with Bacon, Mushrooms and Chilli Tomato Syrup | Shannon Smuts first appeared first on Gourmet Guys

Corn Chilli Beef Recipe on Crispy Tortilla | Khumo Twala

Murray (Staff) — Tue, 18 Jun 2013 19:30:21 +0000

Khumo Twala made it through the Mealie Challenge on MasterChef SA with this Corn Chilli Beef Recipe served on crispy tortillas.

Andrew Atkinson said while tasting it;

Now obviously the tortilla needs to be cooked through properly

and with eyebrows raised he was giving nothing away.

It appears that everything was perfect and Khumo continued her MasterChef journey and into the Big Breakfast Challenge.

More: MasterChef SA Recipes | Khumo Twala Recipes

Corn Chilli Beef Recipe on Crispy Tortilla | Khumo Twala

Serving: 4 | Prep: 15 min | Cooking: 20 min

Ingredients:

250g Beef mince	250	g
½ Medium brown onion	1/2
½ Red pepper	1/2
200g Sweetcorn	200	g
1 Garlic clove	1
1 Celery stalk	1
100ml Tomato juice (from canned tomatoes)	100	ml
15ml Dried oregano	15	ml
15ml Dried mint	15	ml
20ml Cayenne pepper	20	ml
1 Avocado	1
½ Juice from a medium lemon	1/2
¼ Red onion	1/4
Handful Coriander leaves	a
1 Small green chili	1
½ Garlic clove	1/2
20ml Chopped fresh tomato	20	ml
4 Corn tortillas	4

Method:

Find the full cooking instructions on MasterChef SA | Khumo: Corn Chilli on Crispy Tortilla

Servings and cooking times are estimates.

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Corn Chilli Beef Recipe on Crispy Tortilla | Khumo Twala first appeared first on Gourmet Guys