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MasterChef Australia

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Ep 24 - Sardines, Kale, Sweet Potatoes


MasterChef Australia on TV ONE and TVNZ OnDemand

EP 24 Ben

Sardines, Kale, Sweet Potatoes and Walnuts

Serves 4

 

1 bunch kale

¼ cup walnuts, toasted and finely chopped

8 sardines, cleaned and back bone removed

4 tablespoons yoghurt

2 tablespoons milk

oil for deep frying

1 sweet potato (500 grams), peeled and cut into 1cm dice

300 ml cream

1 teaspoon vinegar

1 tablespoon butter

salt and pepper, to taste

 

  1. Preheat oven to 180C.
  2. Bring a saucepan of water to the boil over high heat. Add 8 kale leaves and blanch until bright green. Remove from water and place in an ice bath. Remove from ice bath and pat dry.
  3. Place 1 tablespoon chopped walnuts in each sardine and wrap with a blanched kale leaf. Set aside.
  4. Place yoghurt and milk in a small bowl and stir to combine. Season with salt and set aside.
  5. Heat 125 ml oil in a small saucepan set over high heat. Cut 5 kale leaves into 5 cm pieces. Add kale pieces, in batches, to hot oil and fry until crisp. Remove from oil and set aside on paper towel. Sprinkle with salt.
  6. Reheat oil, add diced sweet potato and cook until lightly browned and tender. Remove from oil and drain on paper towel. Season and set aside.
  7. Finely chop remaining kale. Heat 2 tablespoons oil in a fry pan set over medium heat. Add chopped kale and cook until soft. Add cream, season and cook gently for 5 minutes. Add vinegar, then remove from heat. Transfer to a blender and process to a fine puree. Transfer puree to a saucepan and set over medium heat, add butter and stir to combine. Set aside, keeping warm.
  8. Place 3 tablespoon oil in a fry pan set over medium heat. Add sweet potato and cook until lightly browned and tender. Remove from heat, season and set aside.
  9. Place a griddle pan over high heat. Season sardines and cook 2 minutes each side. Remove from heat.
  10. To serve, place kale puree on each plate. Scatter with sweet potato, top with sardines and crispy kale pieces. Drizzle with yoghurt sauce and sprinkle with remaining chopped walnuts.

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