Hmm the French Onion Soup with a twist. Well not much of a twist o.o
beaker59,
Apr 7, 7:19am
Probably the most useful segment even if a bit old hat, allot of people learnt how to make a good onion soup a basic skill lacking in some.
ohdeer123,
Apr 7, 2:27pm
Lol didnt see it it.let me guess what the twist was.a hair!
gingercrush,
Apr 9, 10:37pm
lol Nadia Lim's cookbook. $55.00 RRP. But you get an amazing 44% off from Fishpond and you'll still pay a terrible $30.00.
duckmoon,
Apr 10, 5:31am
served in a cob bun/loaf
willyow,
Apr 10, 3:36pm
Well, you have to hand it to the producers -they now how to stir up the ratings - splittingthe lovebirds has generated huge media coverage for the show today - mind you - she deserved to go!
dezzie,
Apr 10, 3:40pm
lol, it was a travesty that she never went last week, only the fact that her team was way better than she was saved her.
rrrg,
Apr 10, 4:04pm
This program is the pits and they call it masterchef.what a joke
gingercrush,
Apr 10, 4:08pm
I wasn't very impressed with the cooking yesterday. A few puddings were good. But are these people any better than home cooks! From what I've seen so far, no.
Charlene is good but I'm scared she is just going to fall like Jax did last season.
esther-anne,
Apr 10, 4:43pm
Very impressed with Charlene - she appears to be the one with the talent.
Brenton close-up second because he's imaginative and a brilliant leader.
And I absolutely luuuuurve dreadlocks!
elliehen,
Apr 10, 4:56pm
And this lurve is said to be "on the back burner " ;)
Like a holiday romance really - too much too soon I guess! However, time will tell which way these cookies crumble!
willyow,
Apr 10, 7:01pm
I find it really interesting that Dave seems to cook really great food when he is allowed todo his own thing, and is a dud when he has to cook something Masterchef wants him to.
If they get more chances to do their own thing, he could be a dark horse
mwood,
Apr 10, 7:14pm
last night they exceeded all previous cringe factors - pink chips ! steak with Liquorice ! he stays - she goes !
esther-anne,
Apr 10, 7:45pm
Exactly my sentiments!
Go figure-if you can lol!
elliehen,
Apr 10, 7:59pm
That's Show Biz for you ;)
books4nz,
Apr 11, 2:20am
+1 - and was she the person in the bakery show that was supposed to make the gluten-free bread and wasn't careful about using other ingredients!
A useful Masterchef Masterclass tonight.Who doesn't need to clean out the fridge of leftovers once in a while!
It's reassuring to know that even the chefs themselves do it ;)
charlieb2,
Apr 14, 5:54am
It was great for me elliehen as I'm trying to change the way we eat and my meat and potatoes man was drooling over the risotto.
griffo4,
Apr 14, 4:01pm
l watched it last night and loved the recipes Could someone please post a link where l can pick up the recipes in the written form without watching it online please! We have a small data cap so can't watch videos online TIA
recipe masterchef zealand, the first link brings up "paper copies" of the recipes, find the one you want, and no harm to your data cap
griffo4,
Apr 14, 5:40pm
Thank you so much clonzy1 and duckmoon will look at both of them
elliehen,
Apr 14, 6:48pm
Pea and Bacon Risotto
Recipe by Ray McVinnie Serves 4
WINE MATCH: TE TERA SAUVIGNON BLANC
2 tbsp Lupi olive oil 1 small onion, finely chopped 1 1/2 cups rindless bacon, 2m dice Zest of 1 lemon 3 cloves garlic, finely diced 150ml Te Tera Sauvignon Blanc wine 2 cups Ferron Carnaroli rice 4 cups Campbells Real chicken stock, brought to a simmer 2 1/2 cups frozen peas, thawed, blanched in boiling water, cooled under cold running water, well drained 2 tbsp Mainland butter 3/4 cup Perfect Italiano parmesan, finely grated, plus extra for serving
1. Place a wide bottomed, open saucepan over moderate heat, add the Lupi olive oil, then add the onion, bacon, lemon zest and garlic. Saute gently without browning until the onion is soft.
2. Add the rice and mix well. Allow the rice to 'toast' for a minute or two. Add the wine and allow to bubble for a few minutes. Add all of the stock, mix well and bring to the boil. Turn down to a very gentle boil, cover and cook for 12 minutes until the risotto is thick, creamy and the rice is cooked al dente.
3. Stir in the peas, bring back to the boil, cover again and cook for a further 3 minutes. Uncover remove from the heat and stir in the Mainland butter and Perfect Italiano parmesan.
4. To serve, spoon the risotto onto a serving dish and sprinkle over extra Perfect Italiano parmesan.
Tips - This method will only work with a rice with a sturdy structure like Ferron Carnaroli or Vialone nano. If you want to use Arborio, you will need to use the risotto method where you add the hot stock a small amount at a time and stir until it is absorbed. - A finely diced carrot and a thinly sliced stick of celery can be added with the onion if available. - Vegetable stock will work well instead of chicken stock - Pancetta can be used instead of bacon. - Chopped fresh sage is also good in this.
elliehen,
Apr 14, 6:49pm
Minestrone Soup
Recipe by Josh Emett Serves 4 WINE MATCH: MT DIFFICULTY ROARING MEG PINOT
Soup 50ml Lupi olive oil 2 cloves garlic, minced 2 rashers smoked bacon, finely diced 1 onion, 1cm dice 1 eggplant, 1cm dice 1 carrot, peeled, 1cm dice 1 golden kumara, peeled, 1cm dice 1 leek, 1cm dice 1 small butternut pumpkin, 1cm dice 2 Agria potatoes, peeled 1 cm dice Small bunch of thyme 2 bay leaves Small bunch of parsley stalks 2L Campbells Real vegetable stock 200g penne pasta, cooked 1 courgette, 1cm dice 100g green beans, topped and tailed, cut to 1cm Salt White pepper
Pistou Small bunch of basil 100g Perfect Italiano parmesan cheese, finely grated 100ml Lupi olive oil 1 clove garlic, peeled Zest of 1 lemon
1. Place a large, wide bottomed saucepan over low heat and add the Lupi olive oil, garlic, bacon and onion. Gently sauté for several minutes, then add the eggplant, sauté for a minute, then add the carrot, kumara, leek squash, potatoes, thyme, bay leaves and parsley stalks. Sweat the vegetables for 8-10 minutes.
2. Add the Campbells Real vegetable stock and simmer for 25-30 minutes. Add the pasta, courgettes and green beans. Once all of the vegetables are tender, season to taste with salt and white pepper and the soup is ready to serve.
3. To make the pistou, place all of the ingredients in a mortar and pestle and grind to a paste. Season to taste with salt and white pepper.
4. To serve, ladle the minestrone into serving bowls and top with a quenelle of pistou.
Tips 1. Use whatever vegetables are in season during the year. 2. Dice all vegetables the same size for even cooking. 3. Leave the soup to sit for a few hours after cooking to allow the flavours in infuse. 4. Add whatever meat or fish ingredients to jazz up the soup, white meat, pork and seafood work well. 5. Add a little lemon zest to the pistou to add freshness.
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