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MasterChef New Zealand


BBQ Scotch Fillet

BBQ Scotch Fillet w Morrocan Chutney, Potato Salad, Fennel and Rocket Herb Salad
Recipe by Tracey Lee Hooton

Preparation Time: 15 Minutes
Cooking Time: 60 Minutes
Serves 2

Moroccan Chutney
2 tbsp ginger, grated
2 tbsp garlic, crushed
1 red chilli, chopped
1 tbsp yellow mustard seeds
1 tbsp fennel seeds
3 tbsp Lupi olive oil
1 tbsp coriander seeds, crushed
1 x400g can crushed tomatoes
1 cup water
3/4 cup dried apricots, chopped
1/2 cup Homebrand caster sugar
1 tsp salt

Potato Salad
1 large Agria potato, diced in 1cm cubes
1 tsp salt
2 tbsp Lupi olive oil

Potato Salad Dressing
3 tbsp sour cream
1 tsp Dijon mustard
salt and freshly ground black pepper
1 lemon, juiced
fennel fronds

Fennel  & Rocket Herb Salad
1 cup rocket leaves
1 fennel bulb, finely sliced, placed in water with lemon juice
1/4 cup Italian parsley,  leaves picked
1/4 cup chives, chopped to 1 inch
1/4 cup coriander leaves

Salad Dressing
1 lemon, juiced
1 tsp Dijon mustard
1 pinch  Homebrand caster sugar
1/4 cup Lupi olive oil

2 x200g Scotch fillets
1 tbsp Lupi olive oil
salt and freshly ground black pepper

1. For the chutney, heat a small saucepan over medium heat, add a dash of olive oil and sauté the ginger, garlic, chilli, yellow mustard seeds, fennel seeds and crushed coriander seeds until fragrant. Do not over brown. After approximately eight minutes, add the tomatoes and the chopped apricots. Simmer for 20 minutes. Add sugar & salt then simmer for another 5 minutes.

2. For the potato salad, place the potatoes in a small saucepan of salted water and bring to a simmer. Simmer potatoes for eight minutes, then drain. Heat a medium sized frying pan over high heat and sauté potatoes in Lupi olive oil until crisp and cooked through. Set aside.

3. For the potato salad dressing, mix all ingredients except fennel fronds together, then toss the cooled potato cubes through and lastly add the fennel fronds.

4. To make the fennel and rocket salad, toss all ingredients together. To make the salad dressing, whisk all ingredients together. Dress just prior to serving.

5. Heat the barbeque to medium-high. Season the scotch fillet with salt, pepper and oil. Cook on BBQ for five minutes on each side for medium-rare, turning only once. Let rest for six minutes before serving.

6. To serve, stack potato salad on a serving plate, place steak next to the potato and top with chutney. Place fennel & rocket herb salad on the side.

This recipe is untested in the MasterChef kitchen.