MasterChef NZ contestant recipes - 22 April
Raspberry Creme Brulee
700ml cream
1 vanilla bean
6 egg yolks
120g castor sugar
1 cup raspberries (fresh if possible)
Extra caster sugar for caramelising the top
Method
Boil cream & vanilla together.
Whisk yolks in with castor sugar.
Add hot milk mixture and cook on low heat (Do not boil).
Place raspberries in bottom of individual ramekins, pour in brulee
and place in fridge (preferably overnight).
Place a layer of castor sugar over top of set custards, and
blowtorch to form a crisp shell. Serve with biscotti.
Fig, Chilli and Soft Cheese Tagliatelle
160g egg tagliatelle (needs to be fresh, or quick cook - 3
mins)
4 fresh figs, cut into 8 wedges per fig
1 dried chilli, crumbled
100g soft cheese (I will be bringing my own for the demo)
Finely grated zest of 1 lemon (may be required if cheese isn't
tangy)
100ml cream
Parmesan cheese
Olive oil
Salt and pepper
Bring a large pan of salted water to the boil and cook the tagliatelle until al dente.
Heat a frypan until very hot, add 2 tablespoons of olive oil then carefully add figs. Caramelise both sides, season with salt and pepper then add the chilli.
Mix cream and cheese together and season. Check to make sure there is a slight tang to the mixture - if not, add lemon zest.
Drain pasta, add cream/cheese mix and figs. Grate over parmesan.
