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Yota Soup with Savoury Scones


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Yota Soup with Savoury Scones
Recipe by Aaron Brunet

Wine Match - Corbans Homestead Cabernet Merlot

Preparation Time: 30 Minutes
Cooking Time: 60 Minutes
Serves 4

Stock

1 tsp olive oil

3 onions, finely chopped

3 carrots, finely chopped

3 stalks celery, finely chopped

2 potatoes, cleaned, finely chopped

6 leaves cavalo nero

Soup

1 tbsp olive oil

75g pancetta, finely chopped

1 red onion, finely diced

5 cloves garlic, finely chopped

1 tbsp brine from jar of Kalamata olives

½ tsp freshly ground black pepper

300g tinned borlotti beans, drained, brine retained

1 cup retained brine from beans

100g sauerkraut

1 red potato, 1cm dice, boiled in salted water until just tender

Roux

30g butter

30g plain flour

Scones

2 cups plain flour

100g butter

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

¼ tsp cayenne pepper

50g gruyere cheese, cubed

50g vintage tasty cheddar, cubed

12 green Sicilian olives, pitted

6 Kalamata olives, pitted

6 cherry tomatoes

¾ - 1 cup milk

 

Homemade Butter

300ml cream

Pinch of salt

Gremolata

½ cup curly parsley, finely chopped

1 tsp lemon zest, grated

1 clove garlic, finely chopped

1 tbsp lemon juice

1 tbsp extra virgin olive oil

 

Grated parmesan, to serve

Freshly cracked pepper, to serve

1. To make the stock, heat the olive oil in a large saucepan over medium heat, add the onion and sauté for 5 minutes, or until soft. Add the remaining ingredients and just barely cover with water. Bring to a simmer and simmer for 45 minutes. Strain off the liquid into a clean saucepan and reduce the stock by one third. Set aside

2. To make the soup, heat the olive oil in a large saucepan over low heat and add the pancetta, onion and garlic. Sauté until tender. Add the olive brine, pepper, beans and bean brine and simmer for 30 minutes. Add half of the stock to the soup and bring back to a simmer. Place the sauerkraut in the saucepan with the remaining stock and simmer for 15 minutes. Set aside

3. To make the roux, heat the butter in a small saucepan over medium heat until melted. Add the flour and stir regularly until the roux is lightly browned and the flour is cooked out. Set aside

4. To make the scones, preheat oven to 230°C; fan bake. Place the flour and butter in a food processor and process to a fine crumb. Add the baking powder, baking soda, salt and cayenne pepper and process to incorporated. Add the cheese, olives and tomatoes and pulse a few times. Transfer the mixture to a mixing bowl and pour in ½ cup of milk. Use a butter knife to cut the milk into the mixture, being very careful not to over mix. Add just enough of the remaining milk to form a soft dough. Turn the dough out onto a lightly floured bench and form into a square, about 3cm thick. Cut into triangles, brush the tops with milk and bake for 12-15 minutes until golden and cooked through.

5. To make the butter, beat the cream and salt in an electric mixer until the fat separates from the liquid. Transfer the fat to a bowl of cold water and squeeze the fat until the water is cloudy. Transfer the fat to a chopping board and fold and cut with a knife until no more liquid comes out. Chill until required.

6. To make the gremolata, finely chop together the parsley, lemon zest and garlic. Add a pinch of salt and stir through the lemon juice and olive oil. Adjust seasoning if required.

7. To finish the soup, 5 minutes before serving, add the sauerkraut and stock to the bean soup and bring to a simmer. Add the roux to the soup, simmer for 5 minutes, then add the potato and warm through.

8. To serve, place the soup in a serving bowl and place the scones and butter on the side. Serve the cracked pepper and parmesan in ramekins on the side. 

This recipe is untested in the MasterChef NZ kitchen




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