Celebrity master chef 2009

Lemon curd layer cake Ingredients Lemon Filling 2 leaves gelatine 150ml Juice & rind of 3 lemons 6 egg yolks cup castor sugar 100g soft butter, chopped 150ml cream 1 tablespoons boiling water

48 Crepes cup plain flour tsp salt 3 eggs 80gmelted butter 1 cup milk extra melted butter

Cream layer 600ml cream 1 gelatine leaf 1 tbls boiling water

To assemble 10 crepes (above recipe) Topping 3 leaves gelatine cup passion fruit juice cup orange juice

Method1. To make lemon filling Soak gelatine in cold water. Put juice, rind, egg yolks and sugar into a bowl and whisk well to combine. Pour into a medium mould. Add the soft butter. Cook, stirring all the time, until the curd has thickened. Squeeze gelatine and drop into a spoonful of the boiling water. Swish to dissolve. Stir the gelatine into the lemon curd mixture. Pour into a bowl, cover with a piece of buttered paper to prevent a skin forming. Express chill for approx 10min or until cool. Place the lemon curd in the bowl of an electric mixer. Stir through 150 ml of cream. Express freeze until it has thickened before assembling the cake.2. To make crepes Sift the flour and the salt. Place in the food-processor and whirl in the eggs, the melted butter and the milk. Stop the machine and scrape the base of the bowl at least once. The mixture should be like thin cream. Adjust with a little extra milk if necessary. Allow to stand for 15minutes before using. Heat a crepe pan over medium heat. Remove from heat brush with extra butter then pour cup mixture into centre of pan, swirl quickly to coat pan. Cook for 30 seconds, turn over and cook for a further 30 seconds or until cooked. Repeat with remaining mixture. Separate crepes with a piece of baking paper3. To make cream layer, soak, squeeze and dissolve the gelatine using boiling water. Add the gelatine to the cream and whip until very thick. Refrigerate until required.4. To assemble Place one of the pancakes in a lined spring form tin, spread with 1/5 of the lemon curd. Place a second crepe over the first. Spread with approximately a quarter of the whipped cream. Continue in this manner until the tenth and final crepe has been placed in position. Express freeze.5. To make the topping, dissolve the gelatine in the same manner as before. Pour the dissolved mixture into the combined orange/passion fruit juice. Allow to cool in fridge. When the fruit jelly is just turning syrupy, remove the assembled cake from the refrigerator and pour over the topping. Return to the express freezer until set.Note: passion fruit is maracuya

Italian Meatballs in Tomato Sauce with Polenta Batons Ingredients Meatball 250g organic veal mince 250g organic pork mince 250gorganic lamb mince 4 clovesgarlic, crushed 2 tbs fresh breadcrumbs 1egg, beaten cup fresh full fat ricotta cup freshly grated Parmigianino Salt and pepper, to taste cup finely chopped parsley, basil

Tomato Sauce 2 tablespoons extra virgin olive oil 1onion, pured 1bay leaf 1anchovy 1 x 750mlbottle tomato passata 1 x 420gcan chopped tomatoes 1 tsp sugar Salt and pepper to taste

Polenta Batons 500mlchicken stock 500mlcold water 1 cup quick cooking polenta Oil for frying

Pesto Oil 1 bunch basil, leaves picked 1 clove garlic, chopped cup pine nuts, toasted cup grated Parmigano cup grated pecorino cheese 1 cup extra virgin olive oil

Method1. For the meatballs, combine all ingredients in a large bowl. Using clean hands, mix until well combined. Divide mixture into 12 and shape into meatballs. Place onto a plate; cover with cling film and refrigerate for 10 minutes.2. For the tomato sauce, heat oil in a large pan over medium heat. Add onion, bay leaf and anchovy and cook 5 minutes or until onion has softened. Stir in passata, tomatoes and sugar. Simmer on low heat for 10 minutes. Season to taste with salt and pepper. Remove meatballs from refrigerator and add to hot sauce; simmer gently for a further 30 minutes, stirring occasionally.3. For the polenta, Bring stock and water to the boil in a large saucepan over medium high heat. Slowly pour in polenta in a steady stream, stirring continuously until mixture thickens and boils. Continue cooking polenta, stirring for a further 10 minutes. Pour polenta into a greased 2cm deep rectangular slice pan and refrigerate until firm and set. When polenta is firm, remove from tin and cut into 10 cm x 2cm long batons. Heat oil in a frying pan. Cook polenta for 1-2 minutes or until crisp and golden; drain on absorbent paper towel4. For the pesto oil, place basil leaves, garlic, pine nuts and salt in a food processor; process until smooth. While the motor is still running, pour oil in a gentle stream until mixture combines and thickens. Stir in grated cheeses and adjust seasoning.5. To serve, place two meatballs onto each plate. Spoon over tomato sauce and serve with polenta batons. Drizzle oil around the outside of the plate.

French Crepes with Crme Patissiere & Strawberry Salad Ingredients Crepes 150gplain flour Pinch salt 25gcaster sugar 2 eggs 1 1/2 cups milk 40g butter, melted Extra butter, for cooking

Crme patisserie 350mls milk 1vanilla bean, Split 5egg yolks cupcaster sugar 2 tspcorn flour

Strawberry salad 1 punnet strawberries, hulled 6 basil leaves, julienned 3 tbs icing sugar 1/4lemon, juiced

Method 1. To make the crepes, sieve the flour, salt and sugar in a bowl, make a well in the centre, add the eggs and milk and whisk to create a smooth batter. Add the melted butter and whisk until smooth. Strain through a sieve into a clean bowl and refrigerate for 30 minutes. Heat a crepe pan over medium-high heat, brush with a little butter and pour enough mixture into the pan to form a thin crepe. Cook for 1-2 minutes or until golden. Turnover and cook for a further minute. Repeat with remaining crepe batter. Place crepes on a plate, separating each crepe with a piece of baking paper to prevent sticking.2. For the crme patisserie, pour the milk into a saucepan, add the vanilla bean, place over a medium heat and bring to the boil. Remove from heat. Place the egg yolks and sugar in a bowl, whisk until rich and pale. Add corn flour and whisk until combined. Pour half of the hot milk into the egg mixture and continue to whisk until smooth. Add to the remaining milk in the saucepan and continue to whisk for 3-6 minutes over a low heat. Strain through a sieve into a clean saucepan, place over low heat and continue to cook until a thick. Cover and set aside to cool.3. To make the strawberry salad, combine the strawberries, basil, icing sugar and lemon juice in a bowl. Cover and set aside in the fridge.4. To serve, place a crepe on a clean flat surface. Using a palate knife spread a little crme patisserie onto crepe and roll to form a cigar shape. Place a spoonful of the strawberry salad in the centre of a plate and top with a crepe, cross with another crepe and spoon over more strawberry salad to serve.Note: Caster sugar is fine white sugar. A punnet is a standard sized container of strawberries.

Fragrant prawn ravioli Ingredients Marinated Prawns Olive oil 1small brown onion, finely diced 2garlic cloves, crushed 1small red chilli, seeded, finely diced 1 tspground coriander 1 tspcrushed chilli flakes cup coriander leaves, chopped cup water 75ggreen prawns, peeled, finely chopped 250ggreen prawns, peeled, de-veined

Pasta Dough 200g white 00 flour, plus extra 2eggs Pinch salt

Ravioli filling 35gmarinated sundried tomatoes, roughly chopped cup coriander, chopped 150gricotta 25g goats cheese Olive oil

Sauce 100gpain yogurt 50g crme fraiche tspcumin tsppaprika 1/2lemon, juiced 1clove garlic, crushed 1 tsp cinnamon 1/2 punnet cherry tomatoes, halved Mint leaves, to serve Basil leaves, to serve

Method1. To make the marinated prawns, heat an oiled frying pan over a medium heat and saut the onion, garlic and chilli until soft. Add the ground coriander, chilli flakes and coriander and dry fry for 30 seconds. Add the water; simmer for 1 minute. Transfer the marinade to a bowl and refrigerate until cool. Add the chopped and whole prawns and return to fridge to marinate.2. To make the pasta dough, tip the flour onto a flat, clean, dry work surface, make a well in the flour and add the eggs and salt, using a fork, work the dough to bring together. Then using clean hands, knead the dough to create a smooth dough, cover with cling film and set aside to rest for 20-30 minutes.3. To make the ravioli filling, remove the whole prawns from the marinade and reserve for the sauce. Place the remaining prawns and marinade in a blender. Add sun dried tomatoes, coriander, ricotta and goats cheese and process with a drizzle of olive oil until smooth. Transfer to a bowl and refrigerate until required4. To make the ravioli, lightly flour a pasta machine. Divide the dough into 3 and flatten each portion of pasta dough into a rectangle. Starting on the largest setting of the pasta machine, run the pasta through the machine several times, lowering the setting each time to create smooth, thin pasta sheets. Cover unused dough until needed to prevent drying. Using a round cutter cut rounds from the pasta sheets. Spoon a little filling into the centre of half of the rounds. Lightly brush edges with water, top with another round and using fingers press edges together to seal. Cook the ravioli in batches, in a large saucepan of boiling salted water for 4-6 minutes or until tender and cooked through. Drain onto a plate lined with kitchen paper.5. For the sauce, combine the yoghurt, crme fraiche, cumin, paprika, lemon juice, garlic and cinnamon in a bowl, mix to combine, season with salt and pepper. Heat an oiled frying pan over a medium-high heat, cook the reserved prawns for about 3 minutes or until just cooked. Add the tomatoes and stir until heated. Remove from heat, add the sauce and stir until heated through.6. To serve, place the ravioli onto a serving plate, spoon over the sauce and top with the cooked prawns and cherry tomatoes. Scatter with mint and basil leaves.

Duck with sauce and vegetarian sung choi bao Ingredients Sichuan pepper and salt mixture 1 tablespoon Sichuan peppercorns cup sea salt

Duck 1 x 1.5 kg duck cup plain flour 1L Sunflower oil for deep frying

Citrus sauce 1 cup water 1 cup brown sugar 1/3 cup fish sauce 6star anise 2cinnamon quills Juice of 3 limes 1 orange, skin carefully trimmed away, sliced crossways into 3

Vegetarian Sung choi bao

4small iceberg lettuce leaves 1small carrot, peeled 1 tbs peanut oil 2cm pieceginger, julienned (cut into thin matchsticks) 1clove garlic, finely diced 1/2small red onion, finely sliced 2fresh shiitake mushrooms, stems discarded and caps sliced 2 tbsshaoxing wine 2 tbsOrganic Tamari 1tspbrown sugar tsp sesame oil 1stick celery, finely chopped cup bean sprouts cupthinly sliced spring onions Coriander leaves to garnish

Method 1. To prepare Sichuan pepper and salt mixture, place peppercorns and salt in a small frying pan and dry fry until mixture becomes fragrant and peppercorns being to pop. Allow to cool, then use a mortar and pestle to grind, set aside.2. To prepare the duck, rinse under cold water. Trim away excess fat from inside and outside of cavity. Remove neck, parsons nose and winglets and discard. Pat duck dry and rub with Sichuan pepper and salt mixture. Place duck in a large lined steamer basket and tightly cover. Steam over a large saucepan of boiling water for about 1 hour 15 minutes or until duck is cooked through (to test if cooked through, insert a knife between leg and breast the juices will run clear). Transfer duck to a large tray and cool slightly. Place in the freezer until cold. Place duck, breast side up onto a chopping board. Using a large knife or cleaver, cut duck in half lengthways, through the breast bone and back bone. Ease meat away from carcass, leaving thighs, legs and wings intact; discard carcass. Lightly dust the duck halves in flour to coat, shaking off any excess. Pour oil into a hot wok until heat until hot. Deep-fry duck halves, one at a time, for about 3 minutes each side or until brown and crisp. Remove duck from wok and drain on absorbent paper towel. Rest for 5 minutes and cut duck into pieces3. To prepare the citrus sauce, combine the water and sugar in a small saucepan and bring to boil. Reduce heat and allow to simmer, stirring occasionally for about 7 minutes to reduce slightly. Add fish sauce and spices and simmer for a further minute. Stir through lime juice and orange and remove from heat.4. To prepare sung choi bao, refresh lettuce leaves in iced water, drain and refrigerate until required. Using a vegetable peeler, thinly slice carrot lengthways into ribbons. Cut carrot into a fine julienne and set aside. Heat oil in a hot wok and swirl to coat. Add ginger, garlic and onion and stir-fry for 1 minute until fragrant. Add mushrooms and stir-fry for 1 minute until soft. Add wine, tamari, sugar and sesame oil and stir-fry until heated through. Add reserved carrot, celery, bean sprouts and spring onions and toss to combine.5. To serve, reheat duck sauce. For sung choi bao, spoon vegetable stir-fry into lettuce cups and garnish with coriander. Pour hot citrus sauce over duck pieces and serve with sung choi bao.

Crusted salmon with lemon wilted spinach and creamy potato smash Ingredients Crust 1 cupbrown breadcrumbs 1clove garlic cup flat leaf parsley, finely chopped 1 lemon, zested Salt Ground black pepper 2 tbs olive oil 4thick salmon fillets, skin on, de-boned

Potato mash 800g Desiree potatoes, peeled, quartered cup sour cream 75gbutter Sea salt 50gbaby spinach leaves, picked

Lemon dill vinaigrette 2 tbs white wine vinegar 1lemon, zest and juice 2 tbs dill, chopped

1 tsp honey 1/3 cup olive oil 2 tbscapers, drained

Method 1. Pre heat the oven to 220C.2. Place the breadcrumbs, garlic, parsley, lemon zest, salt and pepper and half the olive oil in a food processor and pulse to combine.3. Line a baking tray with baking paper and place on the fish, using a spoon, press the breadcrumbs over the top of the fish. Drizzle with the remaining oil and bake for 10-15 minutes or until the crust is golden and the fish cooked.4. For the mash, place the potatoes in a saucepan of salted water and bring to the boil, reduce to a simmer and cook until tender, drain. Mash the potatoes in the saucepan over a low heat, add the sour cream and butter and season with salt and pepper. Set aside. Heat an oiled saucepan over a medium heat, add the spinach, toss to wilt with olive oil and season with salt and pepper.5. For the vinaigrette, combine the vinegar, lemon juice, zest, dill, honey, salt and pepper in a blender and blend until smooth, with the motor running, slowly add the oil and blend until emulsified, pour into a small bowl and stir in the capers.6. To serve, place a ring mould on a serving plate, spoon in the mash then carefully remove the mould. Top with the wilted spinach, then salmon and drizzle over the vinaigrette to serve.

Crispy skinned salmon with mango salad and vanilla beurre blanc Ingredients Dressing 2eschallots, finely diced 1garlic clove, crushed 2 tbs red wine vinegar 1 tsp mustard cup olive oil

Vanilla beurre blanc 100mlswhite wineMethod 1. To make the dressing, combine eschallots, garlic and red wine vinegar in a small bowl and set aside for 5 minutes to infuse. Add the mustard and whisking continuously pour in the oil until combine. Season to taste and set aside.2. To make the vanilla beurre blanc, combine the wine, vanilla, peppercorns, bayleaf and onion in a small saucepan. Place over a low heat and allow simmering and reducing by half. Strain the mixture through a sieve into a clean small saucepan, continue to reduce until just 1/3 mixture remains. Slowly whisk in the butter one cube at a time until sauce is smooth and thick. Whisk in lemon juice and season with salt and pepper.3. To make the salad, combine the mango, tomato and mescalin in a medium bowl, drizzle with prepared dressing and toss to combine.4. To make the crispy skinned salmon, heat an oiled oven proof frying pan over a high heat. Sprinkle the salmon skin with salt, place salmon skin side down in pan and cook for 2-3 minutes or until golden and crisp, turn salmon over. Place in the oven and bake for a further 4 minutes or until cooked to your liking.5. To serve, arrange the salad on a plate, top with the salmon, skin side up, drizzle with the vanilla beurre blanc.

Coq au vin with smash, carrots and beans Ingredients Coq au vin 1.6kg corn fed organic chicken, jointed Salt and pepper, to taste 2 tbs light olive oil 125gstreaky bacon, rind removed, diced 1garlic clove, crushed 12-16pickling onions, peeled 2 tbs brandy 500mlsred wine 1 cup chicken stock Bouquet garni 250gbutton mushrooms 1 tbs butter, softened

Mash potato 1 Kg Desiree potatoes, peeled and diced 2egg yolks cup cream cup milk cup grated parmesan

Vegetables 300gbaby green beans, trimmed 1 bunchbaby carrots, trimmed and peeled

Method 1. For the chicken, using paper towel, pat the chicken pieces dry and season with salt and pepper. Heat oil in a heavy casserole dish. Add the bacon, add the onion and garlic and cook until golden, remove and set aside on a plate. Place the casserole dish back over a medium-high heat, drizzle with oil and fry the chicken pieces until golden all over, spoon out any excess fat and pour in the brandy, set alight and stand back. When alcohol has evaporated, return the bacon, onion and garlic to the pan. Add the wine and stock and add the bouquet garni. Cover and simmer very gently for about 45-60 minutes or until chicken is tender and cooked. Add mushrooms and simmer until soft. Remove chicken pieces and vegetables to a dish and place in a warm oven. Discard bouquet garni; bring the remaining sauce to the boil and reduce by half. Season with salt and pepper. Combine butter and flour together in a small bowl until well combined (beurre manie) gradually stir in one teaspoon at a time until mixture thickens. Once sauce is thick, pour over chicken and vegetables and serve immediately.2. For the mash, place the potatoes in a saucepan, cover with water and bring to the boil. Cook until tender. Drain well and mash until smooth. Stir through egg yolks, cream, milk and parmesan and season with salt and pepper.3. For the vegetables, bring a saucepan of salted water to the boil then reduce to a simmer, add the beans and carrots and cook until tender, drain.4. To serve, place the coq au vin in a serving bowl and serve the mash and vegetables to the side.

Chocolate swirl croquembouche Ingredients (12) Vanilla pastry cream 2 liters milk 500gegg yolks 500gsugar 200gcornflour 200gbutter 2vanilla beans, split, seed scraped out

Chocolate pastry cream 750gof the vanilla pastry cream 375gcream 190gCocoa Barry 72% Venezuela Chocolate

Choux pastry 425 ml water 530 mlmilk 20gsugar 20gsalt 400gbutter 530gplain flour 16eggs

Chocolate choux pastry 160mlwater 200mlmilk 8gsugar 8gsalt 150gbutter 150gflour 50gBarry cocoa powder 6eggs

Caramel 1 kg sugar 300ml water 400g glucose 250g chopped almonds Decorations 200g isomalt 20mlwater A few drops of food colouring Selection of food colouring

Method 1. To make the pastry cream: place milk and vanilla beans into a large saucepan. Heat gently over medium heat until milk almost boils. Remove from heat, discard vanilla beans and set aside. Beat egg yolks, sugar and corn flour with electric beaters until thick and pale. Gradually whisk in the warm milk and return mixture to the same pan. Stir over medium heat until the custard boils. Remove from heat and pour onto flat tray, spread out to cool rapidly. Cover the surface of the custard closely with cling film, to prevent a skin from forming. Use a candy thermometer to check temperature of custard. When mixture has reached 55C, stir through butter and refrigerate, still covered, until completely cooled.2. To make the chocolate pastry cream: place 750g of cooled vanilla pastry cream, chocolate and cream in a saucepan and reboil. Pour onto a tray, cover with cling film and refrigerate until completely cooled.3. To make the choux pastry: preheat the oven to 210C convection. Lightly grease 2-3 large oven trays and set aside. Combine the water, milk, sugar, salt and butter in a large heavy-based saucepan and bring to the boil. Remove from the heat and using a wooden spoon quickly beat in the flour. Return saucepan to the heat and continue beating until the mixture comes together and pulls away from the sides of the pan. Cook stirring over low heat for a further 1-2 minutes to cook out the flour. Remove from heat and allow to cool slightly.4. Using hand beaters, beat the mixture to release any more heat. Gradually add the eggs, one at a time. Beat well between each addition until all the eggs have been added and the mixture is thick and glossy (a spoon should be able to stand upright in it). Beat for several more minutes, or until thickened.5. To make the chocolate choux pastry: repeat step 3 & 4 to make chocolate choux pastry adding the cocoa powder with the flour.6. Spoon the mixtures, in batches, into piping bags fitted with a 1.25-1.5cm nozzle. Cover remaining pastry with cling film. Pipe mixture onto trays about 2.5cm x 2cm high leaving room for spreading. Bake for 25-30 minutes, in batches, or until firm and hollow when tapped. Transfer puffs to wire racks.7. Spoon custards into separate piping bags with a nozzle less than 1cm. Poke a small hole in the base of each puff and fill choux pastry with vanilla pastry cream and chocolate choux with chocolate pastry cream. Set aside.8. For the caramel: grease a cake ring with cooking spray. Combine water and sugar in a saucepan until it boils. Add glucose, and cook until syrup turns a caramel colour. Remove from the heat and dip the base of the pan in a bowl of cold water to cool slightly. Pour just enough caramel to cover almonds and mix well; pour almond caramel into ring to form a 5mm base. This is the base for the croquembouche9. Dip the puff bases in enough toffee to coat and place upside down on a tray lined with silicon paper or silpat mat.10. Combine isomalt and water in a medium saucepan and bring to the boil over high heat. Using a candy thermometer, bring mixture to 160C. Remove from heat and add white food colouring. Mix well; mixture will turn completely white. Slowly add drop by drop of colours and swirl pan to mix slightly. Pour into silpat moulds, reserving 1-2 tablespoons of mixture. Stand butterflies for 5 minutes or until hardened.11. To assemble: oil the inside of the croquembouche cone. Dip the sides of the puff balls in the toffee one at a time and place around the inside of the cone in a single row. Place one chocolate ball in each row, to the bottom right of previous chocolate ball. Continue adding rows of vanilla balls and single chocolate balls until the cone is filled and the chocolate balls forms 2 spirals pattern. Place a small amount of caramel on the last balls inside the cone. Place base inside the cone, gently invert cone and slide off the metal cone. Using reserved isomalt mixture, dip butterflies into mixture and fix to top of croquembouche.

Chocolate ripple cake Ingredients 300mLs cream 1 tsp caster sugar 1 tsp vanilla essence 1packet chocolate chip ripple biscuits Orange liqueur 1peppermint crisp chocolate barMethod1. Place the cream, sugar and vanilla in a bowl. Using an electric mixer, beat until firm peaks form.2. Using a pastry brush, brush each biscuit with orange liqueur.3. Join the biscuits together with a little of the whipped cream, lying on the side to create a log. Cover the entire log with remaining whipped cream. Place in the fridge for 6 hours to allow the flavours to develop.4. Decorate the log by crumbling crushed peppermint chocolate down the centre. Slice on an angle to serve

Chocolate mousse with espresso brulee & orange & mint salad Ingredients Espresso Brulee 375ml pouring cream 125ml milk 150gcaster sugar, plus extra for dusting 80ml espresso 5egg yolks Coffee beans to serve

Chocolate orange mousse 300g dark cooking chocolate, roughly chopped 50gbutter, cubed 1orange, zest 3eggs 1/4caster sugar 300mlpouring cream 1orange, rind julienned, to serve Grated chocolate, to serve

Orange and mint salad 1orange, segmented, juiced cupmint leaves, julienned 1 teaspooncaster sugar

Method 1. Pre heat the oven 140 degrees Celsius.2. For the espresso brulee, combine the cream, milk, sugar and espresso in a saucepan over a medium heat until the sugar has dissolved and the mixture almost boils. Whisk the egg yolks in a bowl, until frothy. Continuously whisking, pour in half the hot cream mixture, whisk then stir in the remaining mixture. Sieve into a jug, place in the fridge to cool. Place 8 Asian spoons into a shallow oven tray and fill with boiling water to just cover the bottom of the spoons. Pour the mixture into the spoons. And place in the oven for 15 minutes or until just set. Refrigerate to set.3. For the chocolate mousse, bring a saucepan of water to the boil and reduce to a simmer, place the chocolate and butter and orange zest in a bowl and place the bowl over the simmering water, stir occasionally, until melted and set aside to cool. Place the eggs and sugar in a separate bowl and whisk until mixture is thick and pale. Fold into the chocolate mixture until combined. Pour the cream into another bowl and whisk until thickened, carefully fold into the chocolate mixture and do not over mix. Spoon the mixture into 4 small glasses and refrigerate to set.4. For the orange and mint salad, combine the orange segments and mint in the bowl. Add the orange juice and sugar and mix, spoon into spoon bowls and chill.5. To serve, sprinkle caster sugar over the crme brulee and grill over high heat until sugar is golden brown. Place Asian spoon brulee on serving plate with mousse and salad.

Chocolate delice with salted caramel Ingredients Biscuit Base 250gplain flour 150gunsalted butter 100gcaster sugar Large pinch salt 1egg

Crme brulee 375gthickened cream 135mls milk 2vanilla beans, scraped 7egg yolks 1whole egg 60gcastor sugar

Choco cream 190gthickened cream 60gdark cocoa powder, sieved 190gboiling water 150gcastor sugar 125gdark chocolate (64-70%), chopped 15ggelatine leaf, gold strength, soaked in ice cold water until soft. 350gthickened cream, whipped

Chocolate glaze 230mlthickened cream 165gglucose syrup 100-125mlwater 340gdark chocolate, chopped

Salted caramel 250gcaster sugar 50mlswater 150mlsthickened cream 150gunsalted butter 5 pinches sea salt flakes Toasted almond flakes 50gflaked almonds, toasted

White chocolate stripes 150gwhite chocolate buttons, melted

MethodCrme brulee1. Pre heat oven to 140C.2. For crme brulee, combine cream, milk and vanilla beans in a saucepan over a medium heat, bring to the boil and remove from heat. Remove vanilla beans from cream mixture and discard.3. Mix egg yolks, whole egg and sugar together, without incorporating too much air.4. Slowly whisk in hot cream and strain. Pour approximately half the mixture into a baking paper lined slice tin to a depth of 6-8mm. Place in a bain marie and bake for 15-20 minutes or until firm and set in the centre.5. Freeze in blast chiller. Cut out two 9cm circles and blast chill until ready to assemble.Choco cream1. For choco cream, pour cream, cocoa, water and sugar into a saucepan over a medium heat and bring to the boil, stirring regularly. Add chocolate and stir until melted.2. Squeeze water from the gelatine leaves, add to warm chocolate mixture and whisk to combine. Sieve and chill over ice, refrigerate until cool.3. Whip cream to soft peaks and gently fold through 400g of choco cream until combined taking care not to knock out too much air. Refrigerate until assembly.Biscuit Base1. For biscuit base, increase oven temperature to 180C.2. Place flour, butter, sugar and salt in a food processor and process to a fine breadcrumb. Add egg and process until mixture starts to come together. Tip mixture onto a clean chopping board and press into a smooth dough, wrap in cling film and rest for 10 minutes in the fridge.3. Place pastry between two sheets of baking paper and roll out to 2-3mm thick. Cut out 9cm circles and place on a baking paper lined baking tray. Blast chill for 1 minute. Bake for 10 minutes or until golden and allow to cool.Chocolate glaze1. For chocolate glaze, pour cream, glucose and water into a saucepan over a medium heat and bring to the boil. Pour over chocolate and stir until melted and mixture is smooth.Salted caramel1. For salted caramel, make a caramel with sugar and water. Whisk in cream until incorporated. Add butter a few pieces at a time, whisking between each addition and stir in salt. Continue to whisk to a thick glossy sauce.White chocolate stripes1. Spoon the melted chocolate into a piping bag. Keep warm or reheat in a bowl of warm water when ready to use.2. To assemble, place 2 x 10cm cake rings on a baking paper-lined tray. Place cooked biscuit bases in the centre of each cutter and top each with a circle of frozen crme brulee. Pour chocolate cream mixture over each cutter and spread over each stack so that it fills the gaps down the sides and the tops are level. Blast chill until frozen.3. To prepare the delice, place frozen rounds on a cooling rack set over a baking tray and gently remove the moulds using a blowtorch. Pour chocolate glaze generously over each frozen round so that it covers the sides and drizzle with white chocolate in stripes. Arrange toasted almonds around the edges.4. To serve, spoon salted caramel sauce onto a serving plate, sprinkle with salt and top with a delice.

Chocolate Cake with Chocolate-Dipped Raspberries and Cream Ingredients Chocolate cake 400 g dark chocolate 4eggs, separated 150gcaster sugar 2 tbs orange liquor Icing sugar, to serve Chocolate raspberries 200gdark chocolate punnet raspberries

Raspberry sauce punnet raspberries 1 tbs caster sugar 300mls cream 1 tbs icing sugar

Method 1. Preheat the oven to 180C.2. Bring a saucepan of water to the boil then reduce to a simmer. Place the chocolate in a bowl and place the bowl over the simmering water. Slowly melt the chocolate, stir occasionally so chocolate doesnt burn.3. Combine the egg yolks and sugar in a bowl, place the egg whites in a separate bowl. Using a hand beater whisk the egg yolks and sugar until pale and thick, pour in the melted chocolate and mix to combine4. Using a hand beater whisk the egg whites until stiff peaks form, carefully fold into the chocolate mixture5. Pour the mixture into a greased and lined cake pan, place the cake pan in a Bain Marie and bake in the oven for 45 minutes or until cooked. Remove from cake pan and dust with icing sugar.6. For the chocolate raspberries, bring another saucepan of water to the boil reduce to a simmer, place the chocolate in a bowl and place the bowl over the simmering water to melt the chocolate, stirring occasionally. Dip the raspberries in the chocolate and coat entirely. Place onto a tray lined with paper and place in the fridge until set.7. For the raspberry sauce, combine the raspberries and sugar in a small saucepan, place over a medium-low heat and stir until sugar has melted, strain through a sieve.8. Combine the cream and icing sugar in a bowl and whisk until soft peaks form.9. To serve, place a slice of cake on a plate, spoon some raspberry sauce to the side and top with chocolate coated raspberries with a spoonful of whipped cream to the side.

Chilli Calamari with Watermelon and Cucumber Salad Ingredients Lime dressing 1 cups rice wine vinegar 135gJeenys palm sugar 2 fresh kaffir lime leaves 1small red chilli, halved lengthways 2 limes, zest and juice 2 tsp fish sauce

Salad 1/2watermelon flesh, large diced 1/2red onion, finely sliced 3fresh kaffir lime leaves, finely shredded cup coriander, leaves cup mint leaves, torn cup basil leaves, torn

Chilli poder Vegetable oil, to deep-fry 100gplain flour 2 tbs garlic powder 2 tbs onion powder 2 tbs paprika 1 tbs chilli powder 1 tbs freshly ground black pepper 1 tbs sea salt 4 calamari tubes, cleaned

Method 1. Combine the rice wine vinegar, palm sugar, lime leaves and chilli, in a small saucepan, place over a medium-low heat and simmer for 15-20 minutes. Pour into a bowl and place in the fridge to chill. Once chilled strain into a clean bowl and add the lime zest, juice and fish sauce.2. Combine the watermelon, red onion, lime leaves and herbs in a bowl, using clean hands carefully mix. Set aside in the fridge3. Heat the vegetable oil in a wok until hot enough to deep fry. Combine the flour, garlic and onion powders, paprika and chilli powder in a bowl and season with salt and pepper. Prepare the calamari tubes by slitting the tubes along one side to open, flat and scoring in a criss-cross pattern, cut into 4 parts. Coat the calamari in the chilli powder, dust off excess and deep-fry in batches, for 30-60 seconds, careful not to overcook, drain onto a plate lined with paper towel.4. Pour the dressing over the prepared salad and carefully mix.5. Spoon the salad onto a serving plate and top with the calamari to serve.

Vanilla Panna Cotta with Raspberry Coulis Ingredients 50gcaster sugar 1 cupmilk 1 cupcream 1vanilla bean, split 4 leavesgelatine

Raspberry coulis 1 punnetfresh raspberries 2 tbscaster sugar Fresh raspberries, to serve

Method For the panna cotta, combine the sugar, milk and cream in a small saucepan over a low heat, add the vanilla bean and allow simmering for 4-8 minutes. Strain into a small clean saucepan and place back over low heat.Place the gelatine leaves in a bowl and cover in cold water, once soft, using hands squeeze out all excess liquid.

Whisking continuously add the gelatine to the simmering milk; continue to whisk to create a thicker smooth mixture. Cool slightly.Pour the mixture into small ramekins and place in the refrigerator to set.For the coulis, place the raspberries and sugar in a small saucepan and place over a low heat, simmer until the sugar has dissolved, strain into a small serving jug.Scatter fresh raspberries over a large rectangular plate, place 3 panna cottas down the centre and pour over the coulis to serve.

Vanilla and Strawberry Panna Cotta Ingredients 4 leavesgelatine 50gcaster sugar 1 cupmilk 1 cupcream 1vanilla bean, split punnetstrawberries, hulled, slicedMethod Place the gelatine leaves in a bowl and cover in cold water. Stand for 5 minutes and once soft, using hands squeeze out all excess liquid.Combine the sugar, milk and cream in a small saucepan over a low heat, add the vanilla bean and allow to simmer for 4-8 minutes to infuse. Strain into a small clean saucepan and bring to a simmer. Add the gelatine and continue to whisk to create a thicker smooth mixture. Cool slightly.Pour the mixture into small ramekins and place in the refrigerator for about 6 hours or until set.Serve the panna cotta in moulds topped with sliced strawberries. Strawberry Bavarois Ingredients 2 cupswater 1 cupcaster sugar 300gfresh strawberries, hulled, chopped Dash orange liquor

Bavarois 250mlsmilk 3eggs 125gcaster sugar 25ggelatine 500gfresh strawberries, pureed 1 tbsalmond oil 300mlsdouble cream, whipped

Chantilly cream 200mlscream cupcaster sugar vanilla bean, scraped Fresh strawberries, to serve

Method For the strawberry saucePlace the sugar and water in a saucepan over medium heat, stir until the sugar dissolves then allow to simmer and reduce to sugar syrup. Add the strawberries and liquor and simmer for a few minutes.

For the bavaroisPour the milk in a saucepan and bring to the boil. Combine the eggs and sugar in a bowl and using an electric hand beater, beat until thick and pale. Place the gelatine in a bowl and cover with cold water, soak for a few minutes to soften then using hands squeeze out all liquid from the gelatine. Gradually pour the milk into the eggs whisking continuously, then whisk in the gelatine. Add the pureed strawberries and almond oil and carefully fold in the whipped cream. Pour into ramekins and place in the fridge until set.

For the Chantilly creamCombine the cream, sugar and vanilla bean in a bowl whisk until soft peaks form.

To serveSmear a spoonful of the strawberry sauce over the plate, place a sliced strawberry upright on the sauce. Carefully remove the bavarois from the mould and place next to the sauce with a spoonful of the cream to the side.

Snapper Fillets with Mango and Avocado Salsa Ingredients 1mango, peeled, diced 2avocadoes, peeled, diced 1lime, juiced 40gbutter 1garlic clove, crushed 1long red chilli, finely chopped 12green prawns, peeled, deveined 4snapper fillets, 170g each Oak lettuce, to serveMethod 1. Combine the mango and avocado in a bowl, mix with lime juice and set aside.2. Heat a frying pan over medium heat, add the butter, when melted saut the garlic and chilli. Add prawns and cook.3. Heat another oiled frying pan over a medium heat, cook the fillet skin side down for about 3 minutes, turn and cook for a further few minutes or until cooked.4. Plate a bed of lettuce, top with fish fillet, topped with salsa and prawns, to serve.

Roasted Lamb Rump with Gnocchi and Rosemary Jus Ingredients Gnocchi 600gDesiree potatoes salt pinch nutmeg pinch nutmeg 160gplain flour

Lamb 2garlic cloves, crushed 1red chilli, deseeded, roughly chopped 2 sprigsrosemary, leaves removed from stalk 1bay leaf, roughly chopped 3 sprigsthyme, leaves removed from stalk 1lemon, zest and juice cupextra virgin olive oil 4 x 180glamb rumps, cap off and trimmed Rosemary Jus 1tbsextra virgin olive oil 20gbutter 5shallots, roughly chopped 2cloves garlic, crushed 2 sprigsrosemary, leaves removed from stalk 2 sprigsthyme, leaves removed from stalk 1 cupred wine 250mlsveal glaze Balsamic vinegar, to taste

Sauted wild mushrooms 1tbsextra virgin olive oil 20gbutter 500gwild mushrooms, oyster, swiss brown, shemeji, chestnut, enoki 30gbutter 100gbaby peas 100gbaby spinach 2 tbsflat leaf parsley, finely chopped

Method Preheat the oven to 180C.To make the gnocchi1. Place the potatoes in a large saucepan and cover with water. Place over a med-high heat and bring to the boil, reduce to a simmer and cook for 15-20 minutes or until cooked. Drain the potatoes and peel. Fill a saucepan with salted water, bring to the boil then reduce to a simmer. Pass the potatoes through a mouli, place on a clean, flat work surface, season with salt and nutmeg, sprinkle with flour and gently knead until all flour is absorbed, work fast so the potato stays warm. On a floured surface, roll the dough into a long cylinder, cut into 1cm pieces and place on a tray lined with baking paper. Cook the gnocchi in batches by gently dropping into the simmering water, cook for 3 minutes or until the gnocchi rises to the top, remove with a slotted spoon and place into a bowl of iced water, chill a minute then drain well.For the lambCombine all the ingredients in a bowl, rub into the lamb and set aside for 10 minutes. Season with salt and pepper. Heat a flame proof roasting dish over a high heat and cook lamb, turning occasionally until browned. Roast in oven for 10-12 minutes. Once cooked remove from oven and set aside for 10 minutes to rest, then slice.For the rosemary jusPlace a frying pan over a medium heat, add the oil and butter. Cook the shallots, stirring until browned. Add the garlic and herbs, cook a further 5-8 minutes. Add the wine and reduce by half, add the veal glaze and reduce to a sauce consistency. Season with salt and pepper, add balsamic to taste. Pass through a sieve and set aside.For the sauted mushrooms1. Place a frying pan over a medium heat, add the oil and butter. Add the garlic and the mushrooms, cook until soft, season with salt and pepper.To serve, heat a frying pan over a med-high heat, add butter and allow to foam. Add the gnocchi and cook until golden brown, turning occasionally, once golden add the wild mushroom mixture and baby peas, heat through. Finally add baby spinach and parsley, and toss to combine. Spoon the gnocchi onto a serving plate, top with sliced lamb and pour over the rosemary jus to serve.

Roasted Lamb Rack with Mint Salsa and Sweet Potato Ingredients 300gsweet potato, peeled, sliced Olive oil 2lamb racks, trimmed red onion, finely sliced 2long green chillis, deseeded, finely sliced 1 sprigmint, finely chopped, reserve few leaves to serve White balsamic vinegar Extra virgin olive oil

Method 1. Pre heat the oven to 250C.2. Place the sweet potato in a roasting pan, drizzle with olive oil and season with salt and pepper, place in the oven and cook for about 10-15 minutes or until tender and golden.3. Season lamb with salt and cracked pepper. Heat an oiled oven-proof frying pan over a med-high heat, add the lamb and cook, turning occasionally until browned. Cook in the oven for 8-12 minutes or until cooked to your liking. Rest for 5 minutes, then thickly slice.4. Combine the onion, chilli and mint in a small bowl and drizzle with balsamic and extra virgin olive oil, season.5. Place sweet potato on a plate and top with lamb, spoon over the salsa and scatter remaining mint leaves to serve.

Queensland Rib-Eye Beef with Red Wine, Asparagus and Smashed Potatoes Ingredients Roast Beef 1eye beef fillet steak Olive oil Freshly ground black pepper Red wine sauce 1 cupsred wine 1bay leaf 1shallot, sliced 3whole garlic cloves 2 tspolive oil Reserved beef trimmings cup finely chopped aromatic vegetables (carrot, onion, celery) 2 cupschicken stock 20gcold butter Freshly ground black pepper Smashed potatoes 8cocktail potatoes Olive oil 1sprig rosemary, leaves Sea salt Prosciutto Asparagus 12 asparagus spears, trimmed 4 long slices prosciuttoMethod 1. To make the roast beef, trim away a little meat from the beef fillet, finely chop the trimmings and reserve. Drizzle the fillet with olive oil and season with pepper. Heat an oiled frying pan over a high heat, cook the fillet for 3-4 minutes each side or until cooked to your liking. Remove from heat and rest for 5 minutes.2. To make the red wine sauce, place the red wine, bay leaf, shallot and garlic in a small saucepan, place over a medium heat and allow simmering and reducing to cup. Heat olive oil in a frying pan over a medium heat. Add the reserved beef trimmings and cook, stirring occasionally until browned all over. Add the vegetables and continue to cook for 5 minutes. Pour in cup stock to deglaze the pan, stir in the remaining stock and red wine reduction and simmer for 10 minutes. Once sauce has reduced, strain through a sieve into a small saucepan. Reserving the whole garlic cloves to serve. Place the saucepan over a medium-low heat and continue to reduce. Whisk in the butter continuously while still simmering. Adjust the seasoning.3. To make the smashed potatoes, place the potatoes in a saucepan of salted water and bring to the boil, reduce heat and cook for 10-15 minutes or until potatoes are just tender; drain. Heat an oiled frying pan over a medium heat, add potatoes and sprinkle with rosemary leaves, crush with a masher to just break the skin, cook until golden then drizzle with extra olive oil, turn and cook remaining side until golden. Season with salt and pepper.4. To make the prosciutto asparagus, blanch the asparagus in a saucepan of boiling water for 1- 2 minutes or until just tender. Drain and refresh in a bowl of cold iced water. Drain again onto a plate lined with kitchen paper. Lay a slice of prosciutto on a flat surface, top with 4 spears of asparagus and roll to wrap the prosciutto around the asparagus. Repeat with remaining asparagus. Heat an oiled grill pan over a medium heat, cook the asparagus for 1-2 minutes each side, drizzle with olive oil and season with salt and pepper.5. To serve, place the steak in the centre of a serving plate, top with the reserved garlic cloves, place the asparagus to one side of the steak and the crushed potatoes to the other, pour over the red wine sauce.

Chicken Adobo Ingredients 500g chicken thigh cutlet, bone in 500gchicken thigh fillets, sliced cup malt vinegar cup soy sauce 2 cups water 1 whole head garlic, thinly sliced 1bay leaf teaspoonwhole black peppercorns 2 tsp cornflour 2 cups jasmine rice 1 bunch bok choy, trimmed and washed

Method1. Place the chicken into a large casserole dish and add vinegar, soy, water, garlic, bay leaf and pepper. Add extra soy and water if needed.2. Bring to the boil over high heat, reduce heat to medium and cook 30 minutes or until chicken is tender. Combine the cornflour with enough water to make a paste and stirring continuously mix into the sauce to thicken if required.3. Cook rice in rice cooker according to manufacturer's instructions4. Steam bok choy in bamboo steamer until tender5. Spoon rice onto plates and top with chicken and serve with bok choy.

Pavlova Stack with Berry Coulis And Summer Fruits Ingredients Meringue 4egg whites 125gcaster sugar

Raspberry coulis 4tbscaster sugar 100mlswater 1 punnetraspberries 1 cuppouring cream cupicing sugar Fruit punnet strawberries, hulled, quartered Blueberries 1pomegranate, seeded 1banana, thinly sliced

Method 1. Preheat the oven to 140C2. For the meringues, place the egg whites into a clean, dry bowl, using a hand beater whisk the egg whites until peaks form. Gradually add the sugar continuing to whisk constantly until stiff peaks form. Line a baking tray with baking paper. Spoon the meringue mixture onto the tray and place try in the oven, reduce temperature to 90C to bake for 10-15 minutes or until cooked. Set aside to cool.3. For the coulis, combine the sugar and water in a small saucepan over a medium heat, stir until the sugar has dissolved then allow to boil and reduce to syrup. Place the berries in another small saucepan over a low heat, crush lightly then pour over the sugar syrup, cook for a few minutes then strain through a sieve and pour into a small jug.4. Combine the cream and the icing sugar and whisk until soft peaks form.5. Stack the meringues between layers of cream and berries, top with banana and pour over some berry coulis to serve.

Caramel flan Ingredients 1 cup white sugar 5 egg yolks 2 cans sweet condensed milk 11/2 cans full cream milk 1 tbs cornflour 1 tea spoon vanilla essence 1 tbs corn flour 1 cup caster sugar 1 punnetstrawberries, hulled and slicedMethod 1. Place sugar into a saucepan and melt over low heat until melted and caramel in colour2. Pour into a flan tin and tilt to cover the whole base. Set aside to harden.3. Combine the egg yolks, condensed milk, milk and vanilla in a saucepan and simmer over a low heat4. Strain into flan tin over hardened toffee and cover with foil. Place into steamer. Fit steamer over a pan of lightly simmering water and cook 40-45 minutes or until set. Cool in freezer until cold.5. Pour sugar into a saucepan and place over medium-low heat until melted, pour onto a baking tray lined with greaseproof paper. Allow to harden and break into shards.6. Tip out custard onto a serving plate, decorate top with shards of caramel and sliced strawberries.

Junior Master Chef 2010 Crispy Skin Chicken, Mashed Potato, Baby Carrots and Green Beans Ingredients Mashed Potatoes 3 medium Desiree potatoes, peeled and diced 2tablespoons full cream milk 20gunsalted butter 50ml pure cream Crispy Skin Chicken 1chicken supreme(chicken breast with skin on and first joint of wing bone attached) 1teaspoon sea salt teaspoon cracked black pepper 10gbutter 2 teaspoons olive oil 4 cloves garlic, unpeeled 4sprigs rosemary 4sprigs thyme 20gbutter 1 tablespoon plain flour 200mlchicken stock 50mlpure cream 100ggreen beans, top and tailed 1 bunch Dutch carrots, peeled

Method 1. Preheat oven to 180'C.2. For mash, place potatoes in a medium saucepan half filled with cold water and place over a high heat. Bring to the boil then reduce heat to simmer for 10-15 minutes or until tender. Drain well and push through a ricer. Add milk, butter and cream, season with salt and pepper and beat to combine.3. Rub chicken skin with sea salt and cracked black pepper.4. Heat butter and oil in a medium frying pan over a high heat, add seasoned chicken, seal on all sides and pan fry skin side down until skin is crispy. Remove from the pan, place in a medium baking paper-lined roasting dish and add garlic, rosemary and thyme. Bake for 5-7 minutes.5. Remove chicken from roasting dish and pour pan juices into a small saucepan. Place saucepan over a high heat, add butter and flour and mix to combine. Cook for 1-2 minutes, stirring continuously and pour in stock, whisking to combine. Cook for 3-4 minutes or until sauce thickens and boils. Stir in cream and season with salt and pepper.6. Steam beans and carrots in a vegetable steamer over a saucepan of boiling water until tender.7. To serve, place spoonfuls of mash in the centre of a serving plate, arrange chicken on top with carrots and beans and a drizzle of sauce

Chicken Breast with Tarragon and Orange Butter Ingredients Finely grated rind of 1 orange 1 bunch tarragon, finely chopped 30gunsalted butter, softened 1chicken breast, skin on 2 tablespoons olive oil 400gbutternut pumpkin, diced 30gtablespoons butter 1onion, thinly sliced Juice of 1 orange 2 tablespoonshoney 100ggreen beans, steamed to serve

Method 1. Preheat oven to 220'C.2. Combine orange rind, tarragon and butter in a small bowl until well combined. Gently pull skin away from the chicken breast and stuff with 2 tablespoons of orange butter, reserving the remaining mix. Place in a baking paper-lined roasting dish, drizzle with olive oil and bake for 15-20 minutes or until cooked to your liking. Remove chicken from pan and allow to rest. Reserve pan juices.3. Cook pumpkin in a medium saucepan half filled with boiling water for 7-10 minutes or until tender. Drain well, return to saucepan and mash. Add butter, season with salt and pepper and mix to combine.4. Heat a medium frying pan over a medium heat, add pan juices and onion and panfry until golden. Add orange juice and honey and reduce by a quarter. Add remaining orange butter and stir until butter has melted.5. To serve, arrange a spoonful of pumpkin mash in the centre of a serving plate, top with chicken and drizzle with orange sauce. Serve with green beans on the side. Lucys Pan-fried Salmon with Creamy Celeriac and a Blood Orange Reduction Ingredients 1 litre chicken stock 1celeriac bulb, peeled and cubed 1 shallots, finely chopped 2 cupsblood orange juice, strained 2 teaspoon olive oil 2 salmon fillets, season with salt 2 teaspoons pink sea salt 6 8 macadamia nuts 200mlthickened cream 10g butter 1 bunch asparagus, woody ends removedMethod1. Preheat oven to 180C.2. Heat chicken stock in a medium saucepan over medium-high heat. Add celeriac, bring to the boil and cook for 15 minutes or until tender. Drain well.3. Melt 30g butter in a medium frying pan, add shallots and cook for 1 minute or until soft. Pour in blood orange juice and simmer until reduced by half. Add remaining butter and whisk until melted, strain and pour into a serving jug.4. Heat oil in a medium frying pan. Cook salmon, skin-side down and pan fry for 6 minutes or until crispy. Turn and cook for 3-5 minutes or until cooked to your liking. Remove from heat and rest.5. Scatter macadamias on a baking paper-lined oven tray and bake for 5-6 minutes. Using a mortar and pestle pound until roughly crushed.6. Process celeriac and cream in the chopper attachment with a stick blender, season with salt and pepper and blend until smooth.7. Melt butter in a small frying pan, add asparagus and pan fry for 2-3 minutes turning occasionally.8. To serve, place a ring mould on a serving plate, fill with celeriac puree and remove mould. Top with asparagus and crushed macadamias. Arrange salmon next to puree with sauce on the side. Lemon Meringue Cup Cakes Ingredients Cupcakes 1 cup pure cream 1 cup caster sugar 2 eggs, lightly beaten 1 1/2 cups self raising flour Finely grated rind of 1 lemon Lemon curd 1/2 cup lemon juice 100gbutter 1/2 cup caster sugar 1egg 3egg yolks Meringue 3egg whites 1/2 cup caster sugarMethod 1. Preheat oven to 180'C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan.2. Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour and zest and continue whisking until mixture is thick and smooth.3. Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.4. For lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Pour into a shallow oven tray to cool.5. For meringue, beat egg whites in an electric mixer until firm peaks form, gradually add sugar, a tablespoon at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag.6. To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd. Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60-90 seconds or until golden. Arrange on a serving plate with spoonfuls of lemon curd if desired.Nota: pure cream es crema de leche con 3556% fat Lemon and Lime Curd Tarts Ingredients Canola cooking spray oil cup desiccated coconut cup caster sugar 1 egg white 100gbutter cup lemon juice cup caster sugar 1 egg 3 egg yolks

Coulis 1 punnet raspberries 2 table spoons caster sugar

Sugared rashberry cupraspberries 1egg white 2 table spoons caster sugar

Method 1. Preheat oven to 150'C. Grease four 7cm non-stick loose base fluted tart tins.2. Combine coconut, sugar and egg white in a bowl and mix to combine.3. Press mixture into prepared tins and bake for 20 minutes or until golden. Remove and cool for 10 minutes.4. Place butter and juice into a medium sauce pan over a low heat and gently mix until butter has melted.5. Whisk together sugar, egg and egg yolks in a jug and gradually whisk into butter mixture. Stir continuously over a low heat for 4-5 minutes or until mixture begins to thicken. Divide mixture among cooked tart cases and refrigerate to cool.6. For coulis, puree raspberries and sugar in the chopper attachment of a stick blender until smooth.7. Brush raspberries with egg white and sprinkle with caster sugar.8. Dress tarts with sugared raspberries and serve with raspberry coulis.Nota: a punnet is usually 250 gr

Hazelnut and Chocolate Pudding & Candied Orange Zest with Crme Chantilly Ingredients Hazelnut Chocolate Pudding Melted butter, for greasing 1 cup self-rising flour 1/3 cup oven roasted hazelnuts, peeled and roughly chopped 1 tablespoonscocoa powder cup firmly packed brown sugar 60gdark chocolate70%, roughly chopped 140mlfull cream milk 1egg, lightly beaten 50gunsalted butter, melted, cooled Icing sugar, to serve

Chocolate Sauce cup firmly packed brown sugar cupcocoa powder, sifted 200mlwarm water

Candied Orange Zest Zest of 1 large orange, long thin strips cup caster sugar 50ml orange juice, strained Cream Chantilly 400mthickened cream 1 tablespoon icing sugar 1 teaspoon vanilla essenceMethod 1. Preheat oven to 190C. Brush six cup-capacity round ramekins with melted butter and place onto an oven tray.2. Combine flour, hazelnuts, cocoa powder, brown sugar and chocolate in a large bowl and whisk to combine. Make a well in the centre and slowly pour the milk and egg in, whisking until combined. Divide batter evenly between prepared ramekins.3. For the sauce, combine brown sugar, cocoa and warm water in a jug and stir to dissolve. Carefully pour chocolate sauce over prepared puddings to just under full.4. Bake for 13-14 minutes. Remove from oven and stand for 2 minutes. Dust with icing sugar.5. For the orange syrup, combine orange zest, sugar and juice in a small saucepan. Bring to a simmer and cook for 3-4 minutes to a syrup consistency.6. For the cream Cantilly, place all ingredients in a jug with a whisk attachment of a stick blender and whip until soft peaks form.7. Serve puddings with a drizzle of orange sauce and a dollop of Chantilly creamNota: it says to brush the butter in the ramekins in step one, and you don't melt the chocolate, you use it as a dry ingredient. :) Hope that makes it less disappointing! Herb Crusted Lamb Cutlets

Ingredients 1 x 3 point lamb rack 1 clovegarlic, sliced 1 sprig rosemary, cut into 2cm lengths 3 tablespoons olive oil 1 cup fresh bread crumbs 1 cup grated parmesan cheese cup finely chopped continental parsley 2 tablespoonsDijon mustard Olive oil, to drizzle 10green beans, top and tailed 2 tablespoonsflaked almondsMethod 1. For lamb, make 6-8 incisions in the meat and push a piece of garlic and small sprig of rosemary into each slit. Heat 2 tablespoons olive oil in a medium frying pan over a high heat. Sear lamb on all sides and place on a paper towel-lined plate to rest.2. Combine breadcrumbs, parmesan cheese, parsley and remaining oil in a medium bowl and season with salt and pepper. Spread lamb with Dijon mustard and cover with breadcrumb mixture, pressing firmly with fingertips. Place on baking tray with mushrooms and bake for 20-25 minutes. Remove and allow to rest. Three Flavours of Granita Ingredients Orange Granita with Orange Blossom 350mlorange juice Zest of 1 orange 50gcaster sugar 150mlcups water 30mllemon juice 2-3 drops oforange-blossom water Chinotto and Kaffir Lime Granita 200mlVittoria Chinotto soda 1 tablespoonlemon juice 50gcaster sugar 3kaffir lime leaves 100mlwater

Raspberry Granita 120gfresh raspberries 200mlwater 70gcaster sugar 1 tablespoonlemon juiceMethod Orange Granita with Orange Blossom

1. Combine all ingredients in a small saucepan and bring to the boil. Reduce heat and simmer until sugar dissolves. Remove from heat and cool.

2. Pour mixture onto an 18cm X 28cm tray and place in the blast freezer for 15 minutes or until almost set. Scrape with a fork to flake.

3. Alternatively place into the freezer for 45 minutes or until almost set then scrape with a fork to flake.

Yield: 1.5lt or 6 cups

Chinotto and Kaffir Lime Granita

1. Combine all ingredients in a small saucepan and bring to the boil. Reduce heat and simmer until sugar dissolves. Remove from heat and cool.

2. Pour mixture onto an 18cm X 28cm tray and place in the blast freezer for 15 minutes or until almost set. Scrape with a fork to flake.

3. Alternatively place into the freezer for 45 minutes or until almost set, thenscrape with a fork to flake.

Yield: 750mls or 3 cups

Raspberry Granita

1. Combine raspberries, water, and sugar and lemon juice in a small saucepan, bring to the boil. Reduce heat and simmer until sugar dissolves. Remove from heat and cool.

2. Using a stick blender, process until smooth. Strain mixture through a fine sieve into a bowl and discard seeds.

3. Pour mixture onto an 18cm X 28cm tray and place in the blast freezer for 15 minutes or until almost set. Scrape with a fork to flake.

4. At home place into the freezer for 45 minutes or until almost set, and then scrape with a fork to flake.

Yield: 1250ml or 5 cupsNota: chintto soda is actually just a cola so you can use any cola that you like or is easily available in your area Tres Leche with a Twist Ingredients Pudding 4eggs, separated 2/3 cupcaster sugar 90gbutter, softened 1 teaspoonvanilla bean paste 1/4 cupmilk 1 cupplain flour 1 teaspoonbaking powder Soak 2/3 cupevaporated milk 1/2 cupcondensed milk 125mlpure cream

Coulis 1 punnetstrawberries, hulled 1 tablespooncastor sugar 300mlcream 1 tablespoonicing sugar 2 tablespoonpistachio nuts

Method

1. Preheat oven to 200C. Grease and baking paper-line the base of six 1 cup-capacity metal pudding moulds

2. Place egg whites in a large metal bowl and beat until soft peaks form. Add 1 tablespoon of sugar and beat until sugar has dissolved.

3. Cream butter and remaining sugar until light and fluffy. Beat in vanilla paste and egg yolks until pale. Add milk, flour and baking powder, beat until combined.

4. Using a metal spoon fold half the egg whites into pudding mixture, repeat with remaining egg white until just combined.

5. Divide mixture between prepared pudding moulds and bake for 15 minutes.

6. For soak mixture, whisk evaporated milk, condensed milk and cream in a medium bowl.

7. For coulis, combine strawberries and 1 tablespoon castor sugar in the chopper attachment of a stick blender, blend until smooth and strain into a serving jug.

8. Scatter pistachio nuts on a baking paper-lined oven tray and bake for 3-4 minutes. Using a mortar and pestle, crush nuts.

9. Whip cream and icing sugar until soft peaks form.

10. Using a skewer repeatedly pierce the top of cooked puddings, divide soak mixture between puddings and place in the freezer for 15 minutes.

11. To serve, remove the puddings from mould, using a spoon cut the top off the pudding, top with whipped cream and crushed pistachios. Dress plate with coulis and a fanned strawberry.

Gout De La Mer (Taste of the Sea) Ingredients 2 tablespoons olive oil 40gunsalted butter 3 cloves garlic, finely chopped 4 king prawns, heads removed, peeled and butter flied 500mlfish stock 1 cup tomato passata 200gfirm white fish fillet, cubed 8 mussels, washed and debearded 1 tablespoon finely chopped parsley 2 tablespoons cream 1 small French baguette, cut into thick slices 1/2lemon, cut into wedgesMethod1. Heat oil and butter in a medium saucepan over a medium heat. Add garlic and prawn heads and sweat until opaque. Pour in stock and bring to the boil. Remove prawn heads.2. Pour in tomato passata, prawns, fish and mussels and bring to the boil. Reduce heat to simmer for 3 - 5 minutes or until fish is cooked through. Season with salt and pepper to taste.3. To serve, ladle soup into serving bowls, drizzle with cream and sprinkle with parsley. Serve with bread and lemon to the side.

Falsomagro with Crumbed Eggplant and Tomato Sauce Ingredients Tomato Sauce 1 tablespoon olive oil 1 clove garlic, crushed 400g candiced tomatoes 2 teaspoonscaster sugar Falsomagro 150g slice veal topside 1 cup fresh sourdough breadcrumbs cup finely chopped parsley 1clove garlic, crushed cup Romano parmesan , grated 30gRomano parmesan, thinly sliced 25g mild vecchiet salami, thinly sliced 1egg, hard boiled and thinly sliced 2 tablespoons virgin olive oil Crumbed Eggplant 1 cup fresh breadcrumbs cup parmesan cheese, grated cup finely chopped parsley 1 cup plain flour 4eggs, lightly beaten 1 clove garlic, crushed 1medium sized eggplant, cut into thin slices and halved 2 tablespoons extra virgin olive oil

Method 1. Pre-heat oven to 200C.2. For tomato sauce, heat oil in medium saucepan over high heat. Add garlic, tomatoes and sugar and bring to the boil. Season with salt. Reduce heat to low and simmer for 8 - 10 minutes or until thickened, stirring occasionally.3. Pound both sides of veal with a meat mallet until thin. Combine breadcrumbs, parsley, garlic and parmesan in a medium bowl and sprinkle over one side of veal.4. Arrange cheese slices, salami and egg along the length of veal, leaving 2cm at each end. Season with salt and pepper.5. Gently roll veal lengthways and using kitchen string, tie a knot at one end of the meat roll. Wrap the string along the meat roll lengthways tying knots all the way down the roll trying a final knot at the other end.6. Heat oil a large frying pan over a high heat and cook for 2 3 minutes on all sides or until browned. Remove from pan and place onto a baking paper-lined baking tray. Bake for 15 minutes or until cooked through. Remove string and cut into 2-3cm slices.7. For crumbed eggplant, combine breadcrumbs, cheese and parsley in a shallow dish. Place flour onto a plate and combine egg and garlic in a shallow dish. Dip eggplant, 1 slice at a time, into flour. Shake off excess. Dip into egg wash then coat with breadcrumb mixture, pressing crumbs firmly with your fingertips.8. Heat oil in a large frying pan over a high heat and add eggplant in batches. Fry each slice for 1 2 minutes on each side or until crispy and golden, repeat with remaining eggplant slices. Remove from pan and place onto a plate lined with paper towel to drain.9. To serve, arrange Falsomagro on top of tomato sauce with eggplant to the side. Crunchy Guacamole with Prawns Ingredients Prawns 12green medium king prawns, shelled and deveined, tails left on Juice of 1 lemon cupwhite balsamic vinegar 2 tablespoonsolive oil Tomato salsa 2vine ripened tomatoes, deseeded and flesh finely diced 1tablespoon white balsamic vinegar 2teaspoons extra virgin olive oil Guacamole 2avocados, peeled Juice of a lemon Ciabatta Crisps 1ciabatta roll, thinly sliced 2tablespoons olive oil Sea salt, to sprinkle Salad 20grocket leaves 1 tablespoonolive oil

Method 1. Preheat oven to 200C.2. Place prawns in a bowl with lemon juice, white balsamic vinegar, oil and season with salt and pepper. Toss to combine and refrigerate until ready to cook.3. For tomato salsa, place tomatoes in a bowl with balsamic vinegar, oil and season with salt and pepper. Divide mixture in half and spoon into two 8cm-ring moulds on a baking paper-lined oven tray.4. For guacamole place avocado and lemon juice in a bowl, season with salt and pepper and mash. Spoon into moulds on top of tomatoes and press in firmly. Place in refrigerator to set.5. Arrange ciabata slices on a baking paper-lined oven tray. Brush with oil and sprinkle with salt. Bake for 10-15 minutes or until golden and crunchy.6. Heat oil in a large frying pan over a high heat, add prawns and pan fry for one minute on each side or until cooked.7. To serve, place a small handful of rocket to one side on a serving plate. Turn mould upside down on top of rocket and dislodge guacamole. Arrange prawns beside salad and place ciabata bread on side of guacamole. Dress with oil and freshly ground black pepper. Vanilla Yoghurt Pannacotta with Raspberry Jelly and Pistachio Tuille Ingredients Raspberry Jelly 150gfresh raspberries 100mlwater 30gcaster sugar 6ggold strength gelatine leaves (3 leaves) Pannacotta 375mlpouring cream 45gpure icing sugar, sifted 6 ggold leaf gelatine (3 leaves) 180gfull fat yoghurt 1 tspvanilla paste Tuille 65gplain flour 65gicing sugar 65 gsoftened butter 2egg whites 50gchopped pistachio fresh raspberries, to garnish

Method 1. For raspberry jelly, combine raspberries, water and sugar in a medium bowl and place over a saucepan of simmering water for about 3-4 minutes or until infused. Meanwhile, soak gelatin leaves in a bowl of cold water for 3 minutes or until softened. Squeeze out any excess water from the leaves and add to the raspberry mixture. Stir gently to dissolve gelatin.

2. Spoon 4 raspberries from the jelly mixture into each base of six 125ml-capacity plastic dariole moulds then spoon two teaspoons of the raspberry jelly mixture over raspberries in moulds. Place in the blast chiller for 5-7 minutes or until set.

3. For the pannacotta, place cream and icing sugar in a small saucepan over medium heat and cook, stirring, for 3-4 minutes or until heated through. Remove from heat. Soak the gelatin in cold water until soft, then stir gelatin into the warm cream.

4. Gently whisk the yoghurt and vanilla paste into the cream mixture. Pour the mixture evenly among the prepared moulds. Blast chill for 5 minutes then refrigerate for 20 minutes or until set (alternatively refrigerate for 4 hours or until set)

5. For the tuille, sift flour and icing sugar into a bowl. Place butter and egg whites in the chopped attachment of the stick blender and blend until smooth, add flour and icing sugar and blend until smooth. Refrigerate for 5 minutes or until chilled.

6. Using a spatula wipe the tuille mix (using the stencil) onto greaseproof paper. Sprinkle with chopped pistachios, then cook at 160C for 5-6 minutes, until slightly golden on the edges. Carefully remove from oven, using a spatula immediately place the tuille onto a rolling pin and let cool to shape.

7. Place pannacottas into warm water for a few seconds. Carefully slide a paring knife down the inside edge of the mould, then inverts moulds onto serving plates and gently shake to remove pannacotta. Serve with tuilles to the side. Garlic Prawns Ingredients 300gwhole green prawns, peeled and deveined with tails left on 1 tablespoonsalt 2 tablespoonsolive oil 2garlic cloves, thinly sliced 1red chilli, finely chopped 1 tablespoonfinely chopped basil 2 large slicessourdough bread, crusts removed and finely processed 1 tablespoonolive oil, to serve 2lemon wedges, to serve Basil leaves, to garnish

Method 1.Season prawns with salt and set to one side to drain on a plate lined with paper towel.

2. Heat oil in a non-stick frying pan over a medium-high heat. Add garlic, chilli and basil and saut until onion is soft and translucent. Add prawns and cook for 1 2 minutes on each side. Sprinkle breadcrumbs over prawns and stir to coat.

3. To serve, spoon crumb mixture onto a serving plate and arrange prawns on top, drizzle with olive oil, serve with lemon wedges and garnish with basil leaves. Four tier chocolate layer cake Ingredients 1/2 cup (125ml) water 60gbutter, chopped 2 tablespoonscocoa, sifted 1 cup (150g)plain flour, sifted 1/2 teaspoonbicarbonate of soda, sifted 1 cup (220g)caster sugar 1egg 1/4 cup (60ml)buttermilk 1/2 teaspoonvanilla extract chocolate cream cheese frosting 50gbutter, softened 250gcream cheese 1 cup (160g)icing sugar mixture, sifted 1/4 cup (25g)cocoa, siftedMethod 1. Preheat oven to 150'C fan-forced.

2. Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine. Divide mixture between 2 lightly greased 12cm round cake tins lined with non-stick baking paper. Bake for 40-45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely.

3. While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 68 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 68 minutes or until light and fluffy.

4. To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired. Chocolate Souffle with Chocolate Sauce Ingredients 25gbutter, melted 1 tablespoon caster sugar Souffl 100gdark chocolate70%, broken into pieces 2eggs, separated 1/4 cup caster sugar

Chocolate Sauce 100mlthickened cream 100gdark chocolate 70%, broken into pieces Chocolate Cream 150mlcream 100gdark chocolate 70%, grated

Method 1. Preheat oven to 200C.2. Brush two 3/4 cup-capacity ramekins with melted butter using vertical strokes. Dust each ramekin with 2 teaspoons of sugar and tap out excess. Place moulds in fridge.3. For souffl, melt chocolate in a heatproof bowl placed over a saucepan of simmering water. Stir until smooth. Remove from heat and allow to cool.4. Place egg whites in an electric mixer and beat until soft peaks form. Gradually beat in sugar 1 tablespoon at a time until dissolved.5. Add egg yolks to cooled chocolate mixture and whisk to combine. Gently fold in egg white mixture until just combined. Divide mixture between ramekins and bake for 10 minutes.6. For sauce, melt chocolate and cream in a heatproof bowl over a saucepan of simmering water and stir until smooth.7. For chocolate cream, beat cream until soft peaks form. Add grated chocolate and gently fold to combine8. To serve, place souffl on a large plate. Pour chocolate sauce into a small jug and place on plate along with a quenelle of cream. Garnish cream with extra grated chocolate if desired.

Fillet of Beef with Tomato Concasse, Roasted Garlic and Herb Butter Ingredients 1beef eye fillet 180g 1 teaspoonolive oil Tomato concasse 2large tomatoes, blanched, seeded and chopped 2 teaspoonsextra-virgin olive oil 1/4 cupbaby rocket leaves, to serve Aged balsamic, to serve

Herb and garlic butter 100gbutter, softened and diced 4roasted cloves of garlic 2 sprigsflat leaf parsley, leaves separated 1 sprigrosemary leaves, separated 5 sprigsoregano, leaves separated 2 tspDijon mustard

Method Tomato Concass1. Boil a large saucepan of water and prepare a large bowl with ice water for refreshing the tomatoes.

2. Using a paring knife remove the stem and core of the tomatoes by cutting a cone shaped piece out of the stem-end of each tomato. Then score a large X (about 2.5cm long centered on the other end of the tomato).

3. Place the tomatoes in the boiling water for about 10 seconds then immediately refresh in the ice water bath.

4. Once cool, peel the skin off the tomatoes. Then slice the tomatoes into quarters and using a small paring knife remove juice and seeds. Place onto a paper-towel lined plate and allow to drain.

5. Lay the tomato carcasses flat on a cutting board and dice into 8mm pieces.

Herb and Garlic Butter1. For the herb and garlic butter, place butter, 2 cloves roasted garlic, parsley leaves, rosemary leaves, oregano leaves and Dijon in chopper attachment and process with stick blender until well combined. Season with salt and pepper. Place on a small square of cling film and shape into a 10cm log. Roll to enclose butter mixture and shape into a log, twisting ends to secure. Place in the freezer for 30 minutes to firm. Remove cling film and thickly slice.

2. Using kitchen string, truss the beef so it maintains its shape during cooking. Season beef with sea salt and freshly ground black pepper. Heat oil in a large fry pan over medium-high heat, seal steaks on all sides. Cook for 3 minutes on each side for medium-rare or until cooked to your liking. Transfer beef to a wire rack to rest for 6 minutes. Remove kitchen string.

3. Meanwhile for the tomato concasse, combine tomatoes and oil in a bowl, season with salt and pepper to taste.

4. Slice beef in half and top with a round of the herb and garlic butter, spoon tomato concasse onto the plate. Dress with rocket leaves, roasted garlic, olive oil and aged balsamic.

Roasted Garlic1. Place 4 unpeeled garlic cloves in a sheet of foil and drizzle with a little olive oil, wrap to enclose and roast at 180C for 15 minutes or until tender.

Garlic Prawns Ingredients FcMethod Garlic Prawns Ingredients FcMethod Garlic Prawns Ingredients FcMethod Garlic Prawns Ingredients FcMethod Garlic Prawns Ingredients FcMethod

Pollo con papas Method Corto 1 cebolla, papas por 20 min al horno le echo las papas agrego ajo, romero, tomillo, albaca, organo, pimiento negra, aceite y un taza de caldo de pollo y las presas de pollo vuelvo y echo alio sazonado pimienta sal y aceite. 200 30 min. Trituro tomates pera, los vaciamos sobre el pollo adems alverjas metemos otra vez por 20 min Zuquini Method Tomo un zapallo italiano (calabacn) lo rayo, agrego 2 c/da de perejil picado un poco de menta fresca, 2 dientes de ajo picados muy finamente, se agrega una chalota ( cebolla suave) una pisca de pimiento seco, taza de ricota salada y queso romano sal y harina ( la necesaria para unir) y dos huevos se mezcla todo y se hacen bolas para frer en la sartn. Fresones rellenos Method Ahueco las fresas Relleno ::: 100g queso crema + 5 cucharadas azcar glas + 4 cucharadas de nata para montar.Migas de oreo encima Ensalada espinacas baby MethodAderezo 1 cucharada de miel, un poco de mostaza Dijon, un poco de vinagre balsmico, ralladura de naranja, taza jugo de naranja, sal y pimienta Torrejas de mandarina, espinaca baby + nueces o almendras, parmesano. Index Celebrity master chef 2009 1 Lemon curd layer cake 1 Italian Meatballs in Tomato Sauce with Polenta Batons 2 French Crepes with Crme Patissiere and Strawberry Salad 3 Fragrant prawn ravioli 4 Duck with sauce and vegetarian sung choi bao 6 Crusted salmon with lemon wilted spinach and creamy potato smash7 Crispy skinned salmon with mango salad and vanilla beurre blanc 8 Coq au vin with smash, carrots and beans 9 Chocolate swirl croquembouche 10 Chocolate ripple cake 12 Chocolate mousse with espresso brulee & orange & mint salad 12 Chocolate delice with salted caramel 13 Chocolate Cake with Chocolate-Dipped Raspberries and Cream16 Chilli Calamari with Watermelon and Cucumber Salad17 Vanilla Panna Cotta with Raspberry Coulis 18 Vanilla and Strawberry Panna Cotta 19 Strawberry Bavarois 19 Snapper Fillets with Mango and Avocado Salsa 20 Roasted Lamb Rump with Gnocchi and Rosemary Jus 21 Roasted Lamb Rack with Mint Salsa and Sweet Potato 22 Queensland Rib-Eye Beef with Red Wine, Asparagus and Smashed Potatoes 23 Chicken Adobo 24 Pavlova Stack with Berry Coulis and Summer Fruits 25 Caramel flan 26 Junior Master Chef 201026 Crispy Skin Chicken, Mashed Potato, Baby Carrots and Green Beans 26 Chicken Breast with Tarragon and Orange Butter 27 Lucys Pan-fried Salmon with Creamy Celeriac and a Blood Orange Reduction 28 Lemon Meringue Cup Cakes 29 Lemon and Lime Curd Tarts 30 Hazelnut and Chocolate Pudding & Candied Orange Zest with Crme Chantilly 31 Herb Crusted Lamb Cutlets 32 Three Flavours of Granita 32 Tres Leche with a Twist 34 Gout De La Mer (Taste of the Sea) 35 Falsomagro with Crumbed Eggplant and Tomato Sauce 36 Crunchy Guacamole with Prawns 37 Vanilla Yoghurt Pannacotta with Raspberry Jelly and Pistachio Tuille}38 Garlic Prawns E39 Four tier chocolate layer cake 39 Chocolate Souffl with Chocolate Sauce 40 Fillet of Beef with Tomato Concasse, Roasted Garlic and Herb Butter 41

Junior Master Chef 2011 Master Chef 2009 Master Chef 2010 Master Chef 2011 Master Chef 2012 Master Chef All-Stars Master Chef Professionals Others Pollo con papas Zuquini Fresones rellenos Ensalada espinacas baby

Anexos

6 hojas de gelatina = 9 gr en polvo Nata (35% grasa)) = crema de leche; nata montada = crema de leche batida; crema chantill= crema de leche + azcar glas batida; crema agria = crema de leche + limn batida caribbean tanIngredientes: 3 medidas de jugo de pia 3 medidas de jugo o zumo de naranja 1 durazno 4 nueces Y por ltimo una bocha de helado de naranjaPreparacin:Una vez reunidos todos los ingredientes solamente hace falta conseguir una licuadora en donde poder licuar todas estas frutas tropicales. Recomendamos no agregar agua ni leche, simplemente con los ingredientes detallados anteriormente pueden lograr fabricar su propioCaribbean Tan.

San Francisco Ingredientes50 ml. de jugo de pia75 ml. de jugo de naranja25 ml. de jugo de limn1 chorro de granadinaHielo1 rodaja de limn, naranja o limaPreparacin1.- Depositar cubos de hielo en la coctelera, y a continuacin poner el jugo de pia, jugo de naranja, jugo de limn y el chorro de granadina. Agitar y mezclar bien, con cuidado de no aguar demasiado la mezcla con el hielo.2.- Servir en un vaso largo o copa martini sin hielo, y adornar con la rodaja de limn, naranja o lima.

Shirley templete Ingredientes para 1 persona2 medidas de zumo de limn1/2 medida de granadina1/2 medida de jarabe de azcarginger aleHielo picado1 rodaja de naranja1 guinda

Preparacin1-Agite energicamente el zumo de limn,la granadina y el jarabe de azcar con hielo hasta que se condense agua en el exterior de la coctelera2-Sirva en un vaso pequeo y bien fri lleno de hielo hasta la mitad3-Rellene con el ginger ale4-Decore con la rodaja de naranjaCitrus passionIngredientes 1 mango grande pelado Jugo de 2 naranjas Jugo de 1 limn 150 ml de jugo de maracuy Agua gasificadaPreparacin Colocar la pulpa del mango en un procesador de alimentos o una licuadora. Procesar, hasta obtener aproximadamente 250 ml de pur. Aadir el jugo de naranja y de limn, luego el demaracuy. Servir. Se puede completar con agua gasificada o beber solo.

Raspberry lemonIngrediente bsico:sodaResto de ingredientes:-1 Limn pelado y majado-20 ml azcar lquido-4 frambuesas

Servir con hielo en cubos y decorar con 3 rodajas de limn en abanico y 1 frambuesa.

You tubeSan franciscoNaranja 9 clPia 6 clLimn 3 cl 1 cucharadita azcar blanca Chorro granadina

Guacamole 3 avocados, peeled and deseeded 3 aguacates, pelados y sin semillas bunch coriander, washed and chopped manojo de cilantro, lavadas y picadas 1 tomato, diced 1 tomate, cortado en cubitos red onion, diced de cebolla roja, cortada en cubitos Salt to taste Sal al gusto Juice of 3 limes El jugo de 3 limones