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MasterChef New Zealand

TV ONE

Episode 24 - Surf and Turf


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Surf and Turf

1 Beef Fillet
1 Packet dried shitake mushrooms
5 Scallop roe
 Manuka chips for smoking
1 Crayfish tail (1/2 chopped the other half reserved)
1 Egg white
1 tsp. Grated ginger
1 tsp. Grated garlic
1 tsp. Chopped coriander
1 tsp. Chopped chives
 Lemon infused olive oil for dressing
 Micro cress for garnish
 Butter for frying
 Fresh peas blanched
1/3 Cup Assorted mushrooms chopped
1/2 Tbsp. Chives chopped
1/2 Cup Cream
1/4 Cup Crème fraiche
1 tsp. Truffle oil
1 Egg
100g "00" flour
1/4 Cup Red wine
1 Thyme
1/4 Cup Onion finely diced
1 Clove of garlic minced

1
Process the dried shitakes into a fine powder.
Trim excess fat and sinew off the beef fillet. Roll in the mushroom powder. Wrap in cling film to create a cylinder. Place in a plastic bag and vacuum seal. Heat sous vide machine to 55 degrees and cook for 45min

2
To make pasta, Place in a food processor the egg and "00" flour, process until combined and wrap in cling film and place in fridge to rest.

3
To make mushroom mousse fry garlic and onions until soft. Add mushrooms and thyme and cook until soft. Add red wine and reduce by¾. Add cream. Place mix in food processor and blend to a smooth paste. Add crème fraiche and truffle oil to taste.

4
For the pasta filling place egg white, one half of the crayfish, ginger, garlic, coriander and chives in a food processor blend to a paste. Pan fry the chopped crayfish in butter wait for it to cool slightly and mix through the paste. Place in fridge to cool. Place pasta through the machine to the 2nd thinnest setting, place a tbsp. of filling in, seal, and cut into ravioli.

5
To make the smoked scallop roe place the roe in a bowl and cover the entire bowl with cling film, make a small hole in the top of the cling film to place the smoking gun hose. Use smoking gun and fill the bowl with smoke cover and leave for 15min. remove and quickly pan fry in butter until golden brown.

6
Sear eye fillet in a hot pan with butter. Dress watercress with the lemon oil. Cook the pasta in boiling salted water until aldente. To serve, Place everything around the plate and garnish with watercress.




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