https://tenplay.com.au/channel-ten/masterchef/recipes/beef-stroganoff-with-parsley-and-black-pepper-fettuccine
Author: admin
Bran Loaf
Filet de porc en crôute
Serves two
Ingredients
The pork
1 pork fillet (about 250 g)
salt
freshly ground black pepper
teaspoon dried sage
3 long, wide pieces of prosciutto
1 tablespoon oil
1-2 sheets frozen puff pastry, thawed
beaten egg
parsley sprigs to garnish
Mushroom sauce:
30 g (1 oz) butter or margarine 60 g (2 oz) mushrooms, chopped
2 tablespoons plain flour 1\ cups chicken stock
pinch of ground mace
Directions:
- Trim the fillet, cut in halt and put one piece on top of the other.
- Season lightly with salt and pepper and sprinkle with sage.
- Wrap the prosciutto around the pork and secure with toothpicks
if necessary. - Heat the oil in a frying pan.
- Add the pork and brown it all over for about 10 minutes.
- Remove and cool.
- Roll out the pastry dough thinly if necessary.
- Cook an oblong piece of pastry that will fit underneath the pork fillet. This is necessary to absorb the cooking juices and stop the underside of the pastry going soggy when the whole lot is cooked.
- Take the toothpicks out of the pork.
- Place the pork on top of the cooked piece of pastry and wrap with the uncooked dough around to enclose completely.
- Dampen the edges and press well together to seal.
- Place on a dampened baking sheet, seam underneath, and decorate with the dough trimmings.
- Glaze with the beaten egg and cook in a preheated hot oven (200C) for 15 minutes.
- Reduce the temperature to moderate (180C) and continue cooking for 20 to 25
minutes. - Just before the pork is ready, make the sauce
Melt the butter in a saucepan and fry the mushrooms for 2 to 3 minutes.
Stir in the flour and cook for 1 minute.
Gradually stir in the stock and bring to the boil.
Simmer for 2 to 3 minutes.
Season to taste with salt and pepper
Add the mace
Serve with the pork, cut into slices.
Garnish with parsley.
Thai prawn and fish cakes
This recipe comers from: http://fivetastes.com.au/recipes/thai-fish–prawn-cakes
I’ve made it a few times, and it’s sensational. I use either ling or blue grenadier (hoki) fillets, fresh or frozen. For an extra dash of fantastic I use Antarctic crab claw meat instead of prawns.
300g firm white fish fillet, chopped
¼ cup Five Tastes Thai Red Curry Paste
1 teaspoon fish sauce
1 egg white
2 teaspoons cornflour
1 teaspoon finely chopped lemongrass
200g shelled raw prawns, chopped
2 spring onions, chopped
½ kaffir lime leaf, finely chopped (I use coriander if I haven’t got kaffir lime)
oil for frying
INSTRUCTIONS
STEP 1
Place fish, Five Tastes Curry Paste, fish sauce, egg white, cornflour and lemongrass in a food processor and mix until well combined.
STEP 2
Place mixture in a bowl, add prawns, spring onion and kaffir lime leaf and mix well.
STEP 3
Using wet hands or gloves shape into even sized round 12 patties (mixture will be moist).
STEP 4
Heat oil in a wok or frypan. Cook fish cakes for 5-6 minutes taking care not to overcrowd the pan, turning half way. Drain on paper towel
STEP 5
Serve with lime wedges or sweet chilli sauce.
Serves about four.
Mango Salsa
This is a great dish to serve with, ham, roast pork, chicken, fish or whatever.
The recipe at Taste.com.au is great!
Mango
Chilli
Lime juice
Mint
Coriander
Red onion
Mango, lychee and coconut terrine
This is absolutely fantastic, light, sweet, tropical – perfect for a summer’s day, and made to perfection by Mrs Day junior
It comes from here at taste.com.au
Ingredients
24 lychees, peeled, seeded
1L Weis’ Mango Sorbet, softened slightly
270ml can light coconut cream
40g pkt roasted coconut chips
Lime rind, to serve
Method
Line the base and sides of a 20 x 10cm (base measurement) loaf pan with non-stick baking paper, allowing the 2 long sides to overhang.
Chop half the lychees. Combine sorbet, chopped lychees and coconut cream in a bowl. Transfer to prepared pan and smooth the surface. Cover with plastic wrap and freeze for 4 hours or overnight until firm.
Turn terrine onto a serving platter. Top with remaining lychees, coconut chips and lime rind.
Spinach Dip in a Cob
Ingredients
I pkt frozen spinach
I ctn sour cream
1cup whole egg mayonnaise
1 can water chestnuts
3 spring onions
1 pkt powdered leek soup if you can get it, otherwise french onion
1 cob loaf
Method
Defrost and drain spinach
Dice spring onions and water chestnuts
Mix ingedients
Cut top off the cob
Pull out as much of the bread as possible, leaving the crust intact
Place the cob on a platter with the bread pieces around
Fill the cob with the mixture and replace the top.
To eat
Use bread pieces to dip into mixture
When they run out, tear the cob to bits.