Masterchef at Home: Be a Winner in Your Own Kitchen with Recipes and Tips from the Television Series

Masterchef at Home: Be a Winner in Your Own Kitchen with Recipes and Tips from the Television Series

DK Publishing

Language: English

Pages: 370

ISBN: 140535139X

Format: PDF / Kindle (mobi) / ePub

This title helps you become a MasterChef in your own kitchen. Impress your friends and family with MasterChef at Home, the fantastic follow-up to The MasterChef Cookbook. With over 200 recipes from the three 2010 series, as well as nine complete menus from the winners, and top tips on how to present your food, for a real show-stopping feast. "MasterChef" is an incredibly popular BBC1 show with over 7.8 million viewers tuning in for the finale in 2010. All the techniques for preparation, cooking and presentation are demonstrated in step-by-steps. To make MasterChef at Home a true companion to the series, judges John Torode and Michel Roux offer handy hints, and MasterTips throughout to demonstrate the best flavour combinations and how to make the most of unusual ingredients. MasterChef at Home is the perfect addition to the kitchen of any budding MasterChef.




















and morels 300ml (10fl oz) chicken stock 2 tbsp olive oil 2 shallots, finely chopped 80g (23⁄4 oz) fresh mixed mushrooms, such as chestnuts and ceps, chopped 150ml (5fl oz) Guinness 150ml (5fl oz) champagne 30g (1oz) butter 1 large or 2 small leeks, finely chopped 300g (10oz) mashed potato salt and freshly ground black pepper 2 tbsp oil 1 good-quality haggis, skin removed 8 thin rashers of smoked streaky bacon small knob of butter, melted FOR THE HAGGIS 1 First, make the potato cakes. Melt 15g

the caster sugar. 2 Add the fennel, courgettes, red onion, and yellow or orange pepper, and cook uncovered for a further 10 minutes. Stir in the cherry tomatoes, garlic, and olives. Cover the pan and cook for 15 minutes, turning occasionally. 3 Halfway through the cooking time, preheat another frying pan with the remaining oil. Season the cod lightly and cook for 7 minutes skin side down. Turn and cook for a further 5 minutes or until cooked through. 4 Take the vegetables off the heat and add the

sauce. Garnish with coriander. PREPARATION TIME 30 minutes COOKING TIME 1 hour SERVES 4 146 POULTRY SPICED DUCK LEG POORI, SAFFRON RAITA, AND CUCUMBER SALAD Dhruv Baker sales director and 2010 champion PREPARATION TIME FOR THE RAITA 1 30 minutes, plus chilling 250g (9oz) plain yogurt 1 ⁄2 cucumber, peeled and grated 1 ⁄2 tsp salt 1 ⁄2 tsp ground cumin 1 tsp caster sugar good pinch of saffron juice of 1 lime 1 COOKING TIME 2 hours 35 minutes SERVES 4 FOR THE DUCK 5cm (2in) piece of

with the aubergines, slashing them several times on the cut side. Spike the garlic into the aubergines, then drizzle with the olive oil. Place on an oven tray, wrap in foil, and bake for 40 minutes. Remove from the oven, scrape out the flesh, and chop it roughly. Place the aubergine in a pan and heat gently to remove excess moisture. Stir in the lemon zest and curry powder. Set aside. 2 Meanwhile cook the lamb jus. Place the lamb bones in a baking tray along with the shallots and thyme and roast

tops are bubbling and tinged with brown. 6 For the salad, rinse the rocket leaves and pat dry. Pour the olive oil and lemon juice into a bowl, and season with plenty of salt and pepper. Add the rocket and toss gently to coat. 7 To serve, place a spoonful of red onion jam on the centre of each plate. Carefully remove the tarts from their tins and sit them on top of the jam. Top with rocket salad and serve. 34 STARTERS BROAD BEAN AND PROSCIUTTO RAVIOLI WITH A RED PEPPER SAUCE Will Adams tailor

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