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MasterChef Australia

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Ep 24 - Walnut Crusted Sardines

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EP 24 Brenton Owens

Walnut Crusted Sardines with Curds and Whey

Serves 4


½ cup yoghurt

½ cup milk

1 (450 grams) sweet potato, cut into thin discs

1 bunch kale, leaves & stems separated, stems chopped

1 tablespoon goji berries, rehydrated in hot water for 25 minutes, drained

8 sardines, head and spine removed

1 cup walnuts, toasted and crushed

¼ cup wholemeal flour

2 eggs, lightly beaten


  1. Heat oven to 180C.
  2. Place milk in a saucepan and set over medium heat. Once milk begins to simmer, add yoghurt and stir gently until curds form. Remove from heat and strain whey into a clean saucepan, reserving curds.
  3. Place saucepan of whey over medium heat, add 2/3 the sweet potato and allow to simmer until sweet potato is soft. Remove from heat, remove sweet potato from whey and pass through a sieve. Add rehydrated goji berries and stir to combine, season and set aside.
  4. Place 3 stems kale in the oven and cook until completely black. Remove, crush and pass through a sieve to make a dust. Set aside.
  5. Place remaining sweet potato discs in oven and cook until brown, about 10-12 minutes. Remove and set aside.
  6. Place oil in frypan set over medium heat, add kale stems and fry for 1-2 minutes. Remove from oil and set aside on paper towel.
  7. Place egg in a small bowl and lightly whisk. Place crushed walnuts and flour in a small bowl and stir to combine. Dip sardines in egg then in nut mixture and then repeat to form double coating.
  8. Return frypan to medium heat, add oil and when hot, add sardines and fry until golden and cooked through, about 2-3 minutes per side.
  9. To serve, place sardines on the plate with sweet potato puree, roasted sweet potato disc, curds and kale stems. Sprinkle with kale dust and season.