Masterchef challenge accepted…

9 Jul

I did it! I survived the Master Chef Challenge. After scrolling through hundreds of internet recipes and scouring the library for relevant cookbooks, I decided to combine a number of Mediterranean style recipes to make gourmet burgers and caramel tartlets for dessert. I wasn’t super excited about it to begin with, but it was actually really good. I lost major points because I am hopeless when it comes to plating it all nicely but the taste made up for it. Check out my recipe below. My camera is broken so I wasn’t able to take a photo, will have to do that next time!

Mediterranean Gourmet Burgers

Beef patties:

1 Kg lean beef mince

¼ red onion diced finely

½ cup parsley

½ cup herb and garlic breadcrumbs

1 egg

good dash of Worcestershire sauce

salt, pepper, cumin to taste

Combine all ingredients and shape into 6-8 large oval sized patties. Brush a mixture of tomato paste and balsalmic vinegar over each patty to marinate for an hour or so.

  • 2 large eggplants – sliced about 1 cm thick. Salt for 30 mins (put slices on paper towel, sprinkle top lightly with salt. Put another layer of paper towel and a weighted baking tray on top of it and leave for 30 mins. Then rinse under fresh water and dry). Brush with olive oil, salt, pepper and garlic before grilling / BBQ’ing.
  • 2-3 zucchini – sliced lengthwise. Brush with olive oil, salt, pepper and garlic before grilling / BBQ’ing.
  • Marinated red capsicum (or do your own: 3 red capsicums rubbed with olive oil, salt, pepper and garlic. Halve then put on baking paper on tray in hot oven for 15 mins then peel off skin and slice)
  • 2 red onions sliced. Caramelise by cooking in a small fry pan with a little olive oil then adding a couple of splashes of balsalmic vinegar as they are browning.
  • Pesto mayonnaise: mix a tablespoon of pesto into a cup of mayo or to your taste.

Make burger by using toasted Turkish bread buns, spread on some pesto mayonnaise, use some butter lettuce leaves, top with burger, eggplant, zucchini, capsicum and caramelized onion.

I served the burgers with a salad of roasted sweet potato chips and cherry tomatoes with baby spinach leaves and pinenuts.

Dessert: Caramel Filo Tarts

2-3 cans condensed milk

5 sheets filo pastry

melted butter

castor sugar

mixed spice

icecream

banana

strawberry

crushed nuts

  1. Put unopened cans of condensed milk in pot. Cover completely with water and bring to boil. Leave for 3 hours.
  2. Prepare filo pastry. Cover bench with plastic wrap and put 1 room temperature layer of filo pastry on bench. Brush with melted butter and sprinkle with sugar and mixed spice mix. Repeat this for 5 layers. Cut sheet into 6 squares and fit into lined/greased texas muffin pan.
  3. Put filo shells in moderate oven and cook until golden brown, about 10 mins. Leave to cool completely.

After 3 hours remove condensed milk and allow to cool. Open cans and spoon a little thick caramel into filo shells. Top with icecream and more caramel, banana and crushed nuts.

Check out how the pro’s do it: http://www.masterchef.com.au/

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