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MasterChef New Zealand

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MasterClass - Buffalo, Tomato Sauce, Clevedon Buffalo Mozzarella and creamed Spinach


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Buffalo, Tomato Sauce, Clevedon Buffalo Mozzarella and creamed Spinach

Recipe by Simon Gault
WINE MATCH: HUNTAWAY MERLOT CABERNET
Roasted Garlic
12 cloves garlic
50ml Lupi olive oil

Tomato Sauce
100ml Lupi olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
100ml white wine
Freshly ground black pepper
Murray River salt
800g tinned chopped tomatoes
2 tbsp brown sugar
75ml Pukara Estate white balsamic vinegar
25g fresh basil
250g Mainland buffalo mozzarella
12 cloves garlic, roasted

Creamed Spinach
25g Mainland butter
2 onions, finely chopped
1L Anchor cream
2 bay leaves
Pinch of nutmeg
Freshly ground black pepper
500g blanched spinach, excess water squeezed out (pre-cooked frozen spinach can be used)
vegetable stock powder
Murray River salt
50g Perfect Italiano parmesan cheese, grated

Buffalo
1 buffalo eye fillet, trimmed, cut into 200g portions
Murray River salt
Freshly ground black pepper

Vine Ripened Tomatoes
6 vine ripened tomatoes

1. To make the roasted garlic, place the garlic cloves in a saucepan, cover with cold water and bring to the boil. Drain off the water and repeat the process.
2. Place the garlic in a small frying pan and add the Lupi olive oil. Place over medium heat and sauté for 7 minutes or until the garlic has softened and caramelised. Remove from the heat, drain and set aside.
3. To make the tomato sauce, place the Lupi olive oil in a large saucepan and place over medium heat. Add the onion and cook for about 5 minutes until golden and soft, stirring occasionally. Add the fresh garlic and cook for a further minute. Add two generous pinches of black pepper and Murray River salt to taste. Add the wine and reduce by half. Add the chopped tomatoes and stir. Increase the heat until the sauce begins to simmer, then add the balsamic and sugar and allow the sauce to cook for about 10 minutes. Add the fresh basil. If the sauce has reduced too far, add a little water or vegetable stock. Adjust the seasoning to taste and serve in a glass jar with a piece or torn mozzarella and 2 pieces of roasted garlic. Seal the lid with an iron, or alternatively, serve in a small bowl.
4. To make the creamed spinach, melt the Mainland butter in a large saucepan over medium heat and add the onion. Cook the onion until transparent, then add the Anchor cream, bay leaves, nutmeg, black pepper and bring to the boil. Allow to simmer and reduce by a third. Add the spinach and bring back to the boil. Use a hand blender or transfer to a food processor, and blend until almost smooth. Return to the saucepan, bring back to a simmer, add the parmesan, adjust the seasoning and serve when ready.
5. To prepare the buffalo, preheat oven to 150°C and set a barbecue or grill pan on high heat. Season the buffalo well with salt and pepper. Barbecue the buffalo on all sides, browning evenly all over. Place on an oven tray and roast in the oven for 10-15 minutes. The buffalo should have an internal temperature of 57°C. Remove from the oven, cover in tin foil and allow to rest for 10 minutes in a warm place.
6. To prepare the vine ripened tomatoes, place the tomatoes on a roasting tray with a drizzle of Lupi olive oil and season with salt and freshly ground black pepper. Roast for 10 minutes at 175°C.
6. Serve the buffalo with a side of creamed spinach, vine ripened tomatoes and the mozzarella and tomato sauce.  

Tips:
1. The roasted garlic can be mashed and mixed with mayonnaise as a dip.
2. Pre-cooked frozen spinach can be used
3. Buffalo eye fillet can be substituted for beef eye fillet. 




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