Top Shows

MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 75 - Kurobuta pork belly with celeriac remoulade


MasterChef Australia on TV ONE and TVNZ Ondemand

EP 75 IMMUNITY
Teage Ezard

Kurobuta pork belly with celeriac remoulade and mustard mayonnaise

Pork belly marinade
500g pork belly, skin scored
2 star anise
1 tablespoon cardamom pods
2 cinnamon quills
2 tablespoons ginger
2 tablespoons garlic
300ml Shao Xing wine
100ml soy sauce
100ml Pat Chun sweet vinegar
Mustard mayonnaise
1 egg yolk
2 teaspoons hot English mustard
1 teaspoon seeded mustard
2 tablespoons rice wine vinegar
Zest of 1/2 lemon
300ml cold pressed sunflower oil
Remoulade
1/4 celeriac, finely julienned
1 spring onion, sliced
1/2 green chilli, julienned
Mustard mayonnaise
Mustard jus
500ml veal stock
100ml port
1 tablespoon Dijon mustard
150ml thickened cream

1 Preheat oven to 240C.

2 For pork belly, bruise star anise, cardamom, cinnamon, ginger and garlic in a mortar and pestle and place in a mound in the middle of a small roasting pan. Rub salt and a little oil into scored pork skin and place pork, flesh side down on the spice bed. Roast for 70-75 minutes until skin is crispy. Pour combined liquids into the pan and roast for another 10-15 minutes. Set aside to cool. Slice off skin and cut flesh and crackling into portions.

3 For mayonnaise, whisk yolk, mustards, vinegar, zest and a pinch of salt until combined. Slowly pour in oil, whisking constantly to emulsify and mayonnaise is thick and viscous.

4 For remoulade, combine celeriac, spring onion and chilli in a bowl. Dress with a desired amount of mayonnaise and season with salt and pepper to taste.

5 For mustard jus, pour stock into a saucepan and reduce over a medium heat until thickened. Add port and mustard and flame. Bring to the boil, remove from heat, whisk in cream and season to taste.

6 To serve, reheat belly in oven. Place a spoonful of jus on a serving plate and arrange belly, remoulade and crackling on top.

Crispy polenta with sautéed wild mushrooms, poached quail egg and truffle oil
Polenta
250g fine polenta
1L milk
50g butter, diced
20-30ml truffle oil
75g parmesan, grated
Flour, for dusting
Egg wash
Panko bread crumbs
Vegetable oil, for frying
Mushrooms
1 tablespoon extra virgin olive oil
20g butter
1 eschallot, finely chopped
2 cloves garlic, finely chopped
50g swiss brown mushrooms, sliced
50g Portobello mushrooms, sliced
50g shitake mushrooms, sliced
1 king brown mushroom
50ml sherry vinegar
100ml port
50ml veal jus
Chives, chopped
Parmesan Crisps
50g grated parmesan
To serve
3 quail eggs, poached
Micro watercress

1 Preheat oven to 160C.

2 For polenta, bring milk and 2 large pinches of salt to boil. Slowly whisk in polenta, reduce heat and simmer, stirring, for 8-10 minutes or until very thick. Add butter, truffle oil and parmesan and stir until well combined. Check seasoning, spread into a greased baking tray, cover with baking paper and refrigerate until set.

3 Cut polenta into 5cm round discs, toss in flour, dip in egg wash and coat panko bread crumbs. Set aside until required.

4 For mushrooms, heat oil and butter in a frying pan, add mushrooms and cook until soft, season with salt and pepper. Deglaze with sherry vinegar and reduce by half. Add port and flame. Add veal jus and reduce until sauce has thickened. Finish with chives.

5 Use a 5cm cookie cutter to mould 5cm rounds of parmesan on a baking paper lined tray. Bake for 5 minutes or until melted and golden.

6 To serve, deep fry crumbed polenta at 170C until crisp and golden. Drain on paper towel. Place a spoonful of mushrooms on a serving plate, top with a polenta disc and a poached quail egg.
Garnishm with micro cress and parmesan crisp.

Coconut, chilli and lime broth with blue swimmer crab and spicy prawn dumplings
1 blue swimmer crab, cooked
Flying fish wasabi roe
Micro chive cress
Tom Kha
500ml water
500ml Kara coconut cream
25g palm sugar, chopped
3 red eschallots, roughly chopped
3 cloves garlic
3cm ginger
2cm galangal, roughly chopped
2 red birds eye chillies
2 stalks lemongrass
2 kaffir lime leaves
3 coriander roots, washed and roughly chopped
1 large ripe tomato, roughly chopped
1/2 cup fresh pineapple, roughly chopped
1/4 large green apple, roughly chopped, peel and core included
Lime juice, fish sauce and gula melaka syrup, to finish
Spicy prawn wontons
200g green prawns, peeled
1/2 red birds eye chilli, finely chopped
2 coriander stems, finely chopped
1 spring onion, finely chopped
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
Wonton skins, at room temperature

1 Pour water, coconut cream and palm sugar into a large saucepan with a large pinch of salt. Bring to the boil. Bruise remaining ingredients in batches in a mortar and pestle and add to the boiling liquid. Reduce heat and simmer for 15 minutes. Turn off heat and infuse 30 minutes. Strain into a saucepan, discarding solids and reduce sauce to desired thickness. Season to taste with lime juice,
fish sauce and gula melaka syrup.

2 For spicy prawn wontons, finely dice prawn meat and combine with chilli, coriander root, spring onion, soy and sesame oil. Lay wonton skins on a baking tray and place one heaped teaspoon of prawn mixture in the centre of each one. Lightly brush edges with water and lay another wonton skin on top of each, pressing firmly to seal. Use a 5cm cookie cutter to cut each dumpling into a circle. Refrigerate until ready to cook.

3 Bring a saucepan pan of water to the boil and cook dumplings, a few at a time, until centre is cooked and wonton skins are translucent.

4 To serve, place 3 dumplings in a bowl and ladle over hot soup. Top with some flying fish wasabi roe, some picked crab meat and chive cress.
Note: Gula meluka syrup is palm sugar and water reduced to a thick syrup.


Advertisement


Advertisement

Advertisement