Instructions
SHOW 1: COLOUR, FLAVOUR, TEXTURE, SHAPE
Roasted tomato, radish and beetroot salad with spiced pangrattato
Tamarind-scented blue eye trevalla parcels with homemade sweet chilli sauce (BBQ)
Citrus-saffron crepe cake with mint kulfi
SHOW 2: FLAVOURS OF THE YUCATAN
Carne asado con cebollas (BBQ)
Pollo rojo: Red chicken with chipotle sauce
Steamed banana puddings with piloncilo and pecan ice
SHOW 3: 30-MINUTE DINNER PARTY CHALLENGE (all dishes involving some use of BBQ)
Herbed crespelle with prawns and ricotta
Slow-cooked ocean trout with aromatic clam broth and fish crackling, herb-shallot salad
Chocolate and banana pain perdu with caramelised cherry sauce, bitter chocolate sorbet and toffee strings
SHOW 4: EASY WEEKNIGHT MEALS
Austrian meatballs with spaetzle and creamy-herb sauce
Tunisian-spiced lamb with aromatic couscous (BBQ)
Simmered flathead with white wine and herbs (BHGTV recipe)
Microwave chocolate-peanut butter pudding with caramel butterscotch
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ROASTED TOMATO, RADISH AND BEETROOT SALAD WITH SPICED PANGRATTATO
Serves 4
2 cups baby Roma tomatoes, halved
1 tsp ground fennel seed
½ bunch thyme, finely chopped
salt flakes and freshly-milled black pepper
1 head beetroot, peeled
½ cup extra virgin olive oil
4 slices sourdough bread, crusts removed
2 tsp sweet paprika
1 tsp ground cumin
1 head radicchio, torn
4 radishes, finely sliced
½ red onion, finely sliced
Juice of 1 lemons
2 tsp vino cotto
1 Preheat oven to 180°C. Toss the tomato halves with fennel seed and thyme, then season with salt and pepper. Arrange cut side up on a lined oven tray and bake for 15 minutes, until softened. Set aside to cool.
2 Cut the beetroot into fine batons with a mandolin slicer, then toss with 2 Tbsp olive oil and season generously with salt and pepper. Fry in a pan over a high heat for 5 minutes, stirring often, until lightly blackened, then set aside to cool.
3 Crumble the bread into coarse crumbs, then mix with the spices and season with salt. Fry in ¼ cup olive oil, until crisp, then drain on kitchen paper.
4 Mix the radicchio, radishes and onions with the beetroot, then gently toss in the tomatoes. Drizzle with the remaining olive oil, lemon juice and vino cotto, then serve, topped with the spiced pangrattato.
TAMARIND-SCENTED BLUE EYE TREVALLA PARCELS WITH HOMEMADE SWEET CHILLI SAUCE
Serves 4
1 Tbsp tamarind paste
100ml fish sauce
finely-grated zest and juice of 2 limes
4 x 180g blue eye trevalla fillets, skin off
4 heads bok choy, halved
500g long red chillies
4 garlic cloves
2 lime leaves, chopped
½ stick lemongrass, chopped
½ bunch coriander
400g white sugar
120ml cider vinegar
lime wedges and ikan bilis, to serve
1 Combine the tamarind paste, half the fish sauce, zest and juice in a small bowl. Place each piece of trevalla and a head of bok choy on squares of non-stick baking paper in bowls, then pour the tamarind sauce over. Fold up to seal and wrap in aluminium foil. Cook over a moderate barbecue grill for 4 minutes each side.
2 Halve the long red chillies and discard half of the seeds, reserving half of the seeds to be included. Combine in a blender with the garlic, lime leaves, lemongrass and coriander roots and puree until completely smooth.
3 Transfer to a saucepan and add the sugar, vinegar, reserved seeds and remaining fish sauce. Cook over a medium heat until the mixture thickens. Serve the trevalla parcels with sweet chili sauce and a mixture of the coriander leaves, mint leaves and ikan bilis.
CITRUS-SAFFRON CREPE CAKE WITH MINT KULFI
Serves 4
1 bunch mint leaves
100g pistachios
375g caster sugar
1 tsp ground cardamom
½ tsp ground cloves
410ml can evaporated milk
300ml cream, whipped to soft peaks
125g unsalted butter
1¼L milk
6 eggs
½ cup icing sugar
1½ cup plain flour
finely-grated zest of 3 lemons
finely-grated zest of 3 limes
50g cornflour
2 tsp natural vanilla extract
large pinch saffron threads
600ml thickened cream, whipped to soft peaks
crushed pistachios, to serve
1 Combine the mint, pistachios, 200g caster sugar, cardamom, cloves and evaporated milk in a blender and purée until very smooth. Fold in the whipped cream, then freeze for 5 hours, until firm.
2 Put the butter in a small saucepan and cook over a moderate heat until golden brown, then set aside to cool completely. Whisk in 750ml milk, 4 eggs and the icing sugar, add the flour and zests, then mix until smooth. Cook the batter in a large non-stick pan over a moderate heat to create 20 thin crepes.
3 Boil the remaining milk in a medium saucepan with the remaining caster sugar. Soak the saffron threads in 1 Tbsp warm water. Whisk the remaining eggs and cornflour in a bowl, stir in the milk and saffron, then return to the heat and cook (whisking constantly) until thickened. Set aside to cool completely. Fold in the whipped thickened cream.
4 Place a crepe on a plate and top with custard cream. Repeat this layering until all crepes are used. Serve slices with a scoop of mint kulfi and crushed pistachios.
CARNE ASADO CON CEBOLLAS
Serves 4
2 bunches coriander, leaves and roots
1 Tbsp kibbled black pepper
2 tsp smoked paprika
2 tsp ground cumin
1 tsp chilli flakes
finely-grated zest and juice of 2 limes
4 cloves garlic, minced
4 x 220g hanger steaks*
¼ cup extra virgin olive oil
salt flakes and freshly-milled black pepper
2 brown onion, finely sliced
1 Tbsp fine salt
tortillas, guacamole, sour cream and tomato salsa, to serve
1 Combine the coriander, pepper, paprika, cumin, chilli, zest, juice and garlic in a blender and purée until smooth. Rub onto the steaks and refrigerate for 1 hour to marinate.
2 Drizzle the steaks with just a little olive oil and season with salt. Cook on a moderate-high barbecue grill for 4 minutes each side, until medium, then set aside to rest for 5 minutes.
3 Toss the sliced onions in fine salt and place in a colander for 5 minutes to drain. Cook on a moderate barbecue griddle with the remaining olive oil for 5 minutes, until softened. Season generously with salt and pepper.
4 Carve the steaks and serve in warmed tortillas with the onions, guacamole, sour cream and tomato salsa.
*Also known as onglet or butler’s steak, or butcher’s steak
POLLO ROJO: RED CHICKEN WITH CHIPOTLE SAUCE
Serves 4
2 red onions, sliced
2 sticks celery, sliced
6 garlic cloves, minced
1 bunch oregano, chopped
1 Tbsp smoked paprika
2 Tbsp extra virgin olive oil
4 chicken thighs
salt and pepper
2 Tbsp tomato paste
1 small red chilli, chopped
400g can diced tomatoes
150ml red wine
1 Tbsp red wine vinegar
¼ cup chipotle chillies in adobo sauce
½ bunch coriander, chopped
½ bunch mint, chopped
toasted tortillas, sour cream and lime wedges, to serve
1 Set a large saucepan over a medium heat and sauté the onions, celery, garlic and half the oregano in olive oil for 5 minutes until softened. Add the chicken thighs and paprika, season well, then fry for 5 minutes, until browned.
2 Mix in the chilli, tomatoes, wine, vinegar and chipotle chillies, then simmer for 20 minutes until the chicken is cooked. Mix in the coriander, mint and remaining oregano. Serve with toasted tortillas, sour cream and lime wedges.
STEAMED BANANA PUDDINGS WITH PILONCILO AND PECAN ICE
Serves 4
75g unsalted butter, melted
1 very ripe banana, mashed
1 egg
¾ cup milk
¾ cup dark brown sugar
1 cup self-raising flour
1 tsp ground nutmeg
1 tsp ground cinnamon
1 ripe banana (not too soft), sliced into discs
100g piloncilo sugar
200ml cream
2 frozen bananas
1 cup peaches in juice, drained and frozen
200ml milk, frozen
¼ cup caster sugar
1 cup pecans, toasted and frozen
1 Combine the melted butter, mashed banana, egg, milk and brown sugar in a bowl and whisk until smooth. Sift in the flour and spices, then beat until smooth. Arrange the sliced banana pieces in the bottom of four well-greased ramekins and spoon the batter over. Wrap in cling film and place in a pressure cooker. Bring to full pressure and cook for 8 minutes, until just set.
2 Meanwhile, combine the piloncilo and cream in a small saucepan and set over a moderate heat. Simmer until the sugar is dissolved, then set aside.
3 Put the bananas, peaches, milk, caster sugar and pecans in a high-powered blender and puree until smooth. Invert the puddings onto place and pour piloncilo cream over. Top with pecan sorbet.
HERBED CRESPELLE WITH PRAWNS AND RICOTTA
Serves 4
125g plain flour
2 eggs
100ml light milk
2 Tbsp unsalted butter, melted
1 bunch chives, finely sliced
1 brown onion, finely diced
2 Tbsp extra virgin olive oil
500g broken prawn meat
2 cloves garlic, minced
finely-grated zest of 1 lemon
2 tsp capers, chopped
1 bunch parsley, finely chopped
400g ricotta
salt flakes and freshly-milled black pepper
1 punnet grape tomatoes, quartered
1 cup tomato passata
½ cup pecorino, finely grated
1 Preheat oven to 200°C. Combine the flour, eggs, milk and butter in a jug and puree with a stick blender until smooth, then fold in the chives. Cook in a large non-stick frying pan over a moderate heat to form 4 crepes.
2 Sauté the onion in olive oil in a saucepan over a moderate heat for 5 minutes, until softened, then add the prawns and cook for 1 minute, until coloured, then transfer to a bowl. Mix in the garlic, lemon zest, capers, parsley and ricotta, beat until smooth, then season with salt and pepper.
3 Divide the prawn mixture between the crepes, spreading evenly, then fold into quarters and place in gratin dishes. Mix the tomatoes and passata and spoon over, then top with pecorino. Bake for 10 minutes, until the cheese is just melted.
SLOW-COOKED OCEAN TROUT WITH AROMATIC CLAM BROTH AND FISH CRACKLING, HERB-SHALLOT SALAD
Serves 4
4 x 140g fillets ocean trout, pin bones removed
salt flakes and freshly-milled black pepper
1 Tbsp avocado oil
75g unsalted butter
2 tsp fennel seeds
2 star anise
300g clams, depurated*
¼ cup Pernod
1 cup white wine
2 Tbsp plain flour
2 fresh bay leaves
500ml chicken stock
1 cup mixed baby herbs
¼ cup crisp shallots
1 lemon, segmented and chopped
1 Preheat one oven to 200°C, and a second oven to 85°C. Use a sharp knife to remove the fish skin, then scrape the flesh from the inside. Season with salt and pepper and lay flat on a lined oven tray. Top with a second sheet of non-stick paper and another oven tray. Bake in the hot oven for 20 minutes, until crisp.
2 Season the fish pieces and toss in avocado oil. Arrange in a baking dish and wrap with cling film. Bake for 20 minutes, until just firm.
3 Fry the fennel seeds and star anise in 1 Tbsp butter, until aromatic, then add the clams and cook until they begin to open. Pour in the Pernod, simmer briefly, then add the white wine and set aside.
4 Cook the remaining butter, flour ad bay leaves in a second saucepan until crumbly, then pour in the stock and simmer until smooth. Add the clam mixture and season with salt and pepper.
5 Mix the herbs, shallots and lemon pieces in a small bowl. Place the fish pieces in a bowl, top with a ladle of the clam nage and a small pile of the herb and shallot salad.
CHOCOLATE AND BANANA PAIN PERDU WITH CARAMELISED CHERRY SAUCE, BITTER CHOCOLATE SORBET AND TOFFEE STRINGS
Serves 4
8 slices thick-cut white bread, crusts removed
1 cup choc-hazelnut spread
2 ripe bananas, sliced
3 eggs
300ml cream
1¾ cups caster sugar
2 tsp natural vanilla extract
2 cup frozen cherries, chopped
1 cup dry sherry
2 cups chocolate milk, frozen
¼ cup icing sugar
¼ cup cocoa powder
1 Spread the bread slices with chocolate-hazelnut spread, then sandwich together with slices of banana between. Cut into discs with a 10cm biscuit cutter. Whisk the eggs, cream, ⅓ cup caster sugar and the vanilla in a bowl, dip the sandwiches, then fry in the butter in a large frying pan over a moderate heat for 4 minutes each side, until golden.
2 Meanwhile, cook ½ cup caster sugar in a small saucepan until caramelised, then add the cherries and sherry and simmer until syrupy.
3 Combine the frozen chocolate milk, icing sugar and cocoa powder in a Vitamix and purée until smooth.
4 Cook the remaining sugar in a small saucepan over a high heat, until caramelised, then toss with forks to create nests. Serve the sandwich discs in a puddle of cherry sauce, topped with sorbet and garnished with spun sugar.
AUSTRIAN MEATBALLS WITH SPÄETZLE AND CREAMY-HERB SAUCE
Serves 4
750g pork mince
2 eschalots, finely diced
4 cloves garlic, minced
2 tsp ground sage
1 tsp ground fennel seeds
3 eggs
1 cup breadcrumbs
salt flakes and freshly-milled black pepper
2 Tbsp extra virgin olive oil
1L beef stock
300ml cream
1½ Tbsp caster sugar
2 tsp mustard powder
1 bunch dill, finely chopped
1 bunch parsley, finely chopped
1 cup plain flour
½ cup milk
1 Combine the pork mince, eschalots, garlic, sage and fennel seeds in a large bowl and mix well, then add 1 egg and the breadcrumbs and season with salt and pepper. Form into a long log shape 3cm thick. Cut into 3cm long pieces.
2 Fry the meatballs in olive oil in a large frying pan set over a high heat for 5 minutes, until well-browned, then pour in half the beef stock and simmer until evaporated, stirring often.
3 Combine the remaining beef stock and cream in a medium saucepan and boil until reduced by half. Add the sugar, mustard powder and herbs, then set aside.
4 Whisk the flour, milk and remaining eggs in a bowl and season with salt and pepper. Press through a colander into a saucepan of simmering water and cook until the miniature dumplings float. Scoop out and drain well. Serve späetzle with meatballs and cream sauce.
SIMMERED FLATHEAD WITH WHITE WINE AND HERBS
Serves 4
350g pappardelle
800g flathead
½ cup plain flour
salt flakes and freshly-milled black pepper
1 white onion, finely diced
2 cloves garlic, minced
2 Tbsp unsalted butter
1 cup white wine
1 bunch parsley, finely chopped
1 bunch dill, finely chopped
1 ½ cup snow peas, finely sliced
½ tsp chilli flakes
150ml crème fraîche
lemon wedges, to serve
1 Cook the pappardelle in a large saucepan of rapidly-boiling salted water according to manufacturer’s instructions, until al dente, then drain well. Dust the flathead with plain flour and season generously with salt and pepper, then set aside.
2 Sauté the onion and garlic in butter in a large frying pan set over a high heat for 2 minutes, until softened, then add the fish and cook for 5 minutes, turning several times.
3 Pour in the wine and bring to a simmer, then add the herbs, snow peas and chilli. As soon as the fish is firm to touch, mix in the crème fraîche and remove from the heat. Gently scoop out the fish pieces, then mix in the pappardelle. Divide between bowl, then top with the fish and serve with lemon wedges.
TUNISIAN-SPICED LAMB WITH AROMATIC COUSCOUS
Serves 4
3 tsp sweet paprika
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground nutmeg
2 Tbsp extra virgin olive oil
4 x 180g lamb backstraps
salt flakes and freshly-milled black pepper
2 Tbsp unsalted butter
1 tsp caraway seeds
4 cloves
1 brown onion, finely diced
3 cloves garlic, minced
3cm piece ginger, finely grated
1 cup couscous
1 cup chicken stock
yoghurt and coriander leaves, to serve
1 Combine the paprika, turmeric, cumin, nutmeg and olive oil in a large bowl, then add the lamb and mix thoroughly. Season with salt and pepper, then cook on a hot barbecue grill for 3 minutes each side, until medium-rare, then set aside covered with oil for 4 minutes to rest.
2 Meanwhile sauté the caraway seeds and cloves in butter in a saucepan over a moderate heat for 2 minutes, until aromatic, then add the onion and garlic and cook for 1 more minute. Mix in the ginger, couscous and chicken stock, then bring to a boil. Cover and remove from the heat for 5 minutes, then fluff with a fork.
3 Carve the lamb and serve on couscous with yoghurt and coriander leaves.
MICROWAVE CHOCOLATE-PEANUT BUTTER PUDDING WITH CARAMEL BUTTERSCOTCH
Serves 4
75g unsalted butter, melted
⅔ cup cocoa powder
1 cup caster sugar
180ml milk
½ cup smooth peanut butter
2 tsp natural vanilla extract
1½ cups self-raising flour
3 cups brown sugar
2 cups boiling water
¼ cup treacle
1 cup cream
150g salted butter, diced
vanilla ice cream, to serve
1 Combine the butter, cocoa, caster sugar and peanut butter in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 3 minutes, until smooth. Add the vanilla and flour and beat for 2 more minutes, until smooth.
2 Spoon into a well-buttered 2L microwave-proof bowl and sprinkle with 1¼ cups brown sugar. Pour over the boiling water, cover, then cook on high power (800W) for 11 minutes, until firm to touch.
3 Combine the remaining brown sugar with the treacle, cream and salted butter in a medium saucepan. Cook over a moderate heat for 10 minutes, until caramelised, but do not boil. Serve the pudding with warm butterscotch sauce and vanilla ice cream.