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Soft Tortilla Tasting Trio


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Soft Tortilla Tasting Trio
Recipe by Aaron Brunet

Wine Match - Lindauer Rose

Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
Serves 3

Tortilla

250g masa flour

1 cup warm water

¼ tsp salt

Ceviche Tortilla

1 snapper fillet, skinned and boned, finely diced

½ lime, juiced

½ lemon, juiced

¼ cup coriander, finely chopped

½ spring onion, finely chopped

1 tsp finely grated orange zest

1 tbsp freshly squeezed orange juice

¼ cup tinned preserve cactus

¼ mango, peeled, finely julienned

Chicken Tortilla

1 chicken thigh, finely chopped

Juice and zest of 1 lime

½ tbsp cumin seeds

Pinch of ground cinnamon

1 tbsp freshly squeezed orange juice

200g tinned cannellini beans, rinsed and drained

3 fine slices of cherry tomato

1 fresh jalapeno, sliced into thin rounds, seeds removed

Lamb Tortilla

1 lamb fillet

Olive oil

½ tbsp cumin seeds

200g tinned pinto beans

1 dried chipotle chilli, soaked in hot water for 20 minutes then finely chopped

1 dried ancho chill, soaked in hot water for 20 minutes then finely chopped

Fresh Bites

6 baby cos leaves

¼ mango, peeled, cheeks finely sliced into 6 bite sized pieces

Juice of 1 lime

1. Preheat oven to 180°C.

2. To make the tortillas, place the masa flour, warm water and salt in a mixing bowl and mix to a soft, pliable consistency. Rest for 10 minutes, then divide into 30g balls. Line a tortilla press with plastic wrap and press until very thin (alternatively, roll out very thinly using a rolling pin). Heat a dry frying pan over medium high heat and cook the tortillas for 2 minutes on each side, or until the tortilla will slide around the pan without sticking. Remove from the pan and rest for 10 minutes. Return to the pan and cook again until lightly browned. Use a cutter to cut out 5cm circles. Cover with a cloth and set aside.

3. To make the ceviche, place the diced snapper in a bowl and combine with the lime juice, lemon juice, coriander, spring onion, orange zest and orange juice. Season to taste with salt and pepper. Allow to marinate for approximately 45 minutes, or until the fish starts to turn white.

4. To prepare the chicken tortillas, marinate the chicken in the lime juice and zest. Season with salt and pepper and set aside for 30 minutes.

5. To prepare the cannellini bean mash for the chicken tortillas, place a small frying pan over medium heat and toast the cumin seeds and cinnamon until fragrant. Add a splash of olive oil and add the beans and orange juice. Cook for about 5 minutes then season to taste with salt and mash roughly with a fork. Set aside. 5. To prepare the lamb, season the fillet with salt and pepper and brush with olive oil. Set aside for 30 minutes.

6. To make the pinto bean mash for the chicken tortillas, place a small frying pan over medium high heat and toast the cumin seeds until fragrant. Transfer to a mortar and pestle and grind until fine. Reheat the frying pan and add a splash of olive oil. Add the beans and cook for 5 minutes. Season to taste with salt and roughly mash with a fork.

7. To cook the chicken, heat a frying pan over medium high heat and add a splash of canola oil. Fry the chicken for approximately 5 minutes, or until just cooked. Remove from the pan and set aside.

8. To cook the lamb, heat a small frying pan over high heat and sear the lamb for 2 minutes on each side. Place in the oven for 10 minutes or until medium rare. Remove from the oven and rest for 5 minutes.

9. To serve, place a line of 3 tortillas along the left, centre and right of a serving platter. On the left, top each tortilla with a few pieces of cactus, then top with a spoon of ceviche and finish with a few pieces of julienne mango. In the centre, place a spoon of cannellini bean mash on each tortilla and top with a spoon of the cooked chicken. Finish with a slice of tomato and a slice of jalapeno. To finish the lamb tortillas, on the right, top the tortillas with a spoon of pinto bean mash and top with 2 thin slices of lamb. Mix together the chipotle and ancho chillies and place a small amount on top of each tortilla. Place 3 pieces of baby cos lettuce leaves in the two rows between each tortilla. Sprinkle the lime juice over the mango slices and place a slice of mango on each piece of cos.

This recipe is untested in the MasterChef NZ kitchen




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