ROBS INDIAN CURRY

CHICKEN CURRY ON A SPICED POTATO CAKE WITH RIATA


INGREDIENTS

Canola oil
1 X Handful of Fresh curry leaves
6 X Cloves
Cinnamon bark (The size of your little finger)
1 X Star Anise
1 X Onion finely chopped
1 X Tablespoon of Ginger finely chopped
1 X Tablespoon of Garlic finely chopped
1 X small punnet of Tomato paste
2 X Cans of chopped tomato's
1 X Tablespoon of sugar
1 X Teaspoon of hot chili powder
1 X Tablespoon of coriander powder
1/2 a Tablespoon of cumin powder
1/2 a tablespoon of Garam Masala powder
800g of Chicken thighs (boneless) diced
1 X Cup of fresh coriander
150 ml coconut milk

POTATO CAKE

3 X Large agria potato's
1 X Teaspoon of mustard seeds
1 X Teaspoon of cumin seeds
1 X small onion
1 X heaped teaspoon of Garlic
1 X heaped teaspoon of Ginger

RIATA

200ML of natural yogurt
2 X Tablespoons of finely diced cucumber
1/2 a cup of coriander

METHOD

Fry cloves star anise and cinnamon in a little oil then add curry leaves
Fry chicken peices in the fragrant oil until sealed and set aside
Sweat onion and add ginger and garlic
Add tomato puree and simmer for 2-3 minutes
Add the chicken pieces that you previously reserved
Add tomatoes and sugar
Add cumin and coriander powder chili powder and garam masala
Simmer with lid on for 20 minutes
Simmer with lid off for 20 minutes until sauce has thickened
Finally add coconut milk and chopped coriander

Potato Cake

Dry fry mustard seeds and cumin seeds for a couple of minutes and set aside
Sweat onions then add ginger and garlic and add dry fried spices
Boil potatoes until only just cooked and add to spiced onions
Add curry leaves
Season

Mould into a cookie cutter and stack with chicken curry then drizzle with riata around the plate!

CUPCAKES FOR CARLOS

These crazy cupcakes were made with Carlos in mind! I decided to make some cupcakes with what I had in the pantry which included cola! They are an original just like the man himself!

COFFEE, COLA AND CHOCOLATE CUPCAKES

Ingredients

225gm butter
2 x Eggs
2 x tubes of Nestle coffee and milk (which is made with condensed milk hence no sugar)
300gm flour
3 x teaspoons of baking powder
60 white chocolate buttons
1 x teaspoon of vanilla essence
300ml cola
2 x teaspoons of powdered ginger

METHOD

Preheat oven to 175 degrees celcius
Cream the butter and sugar
Add Nestle coffee tubes
Add eggs
Sift all dry ingredients and add to mix
Fold in cola and vanilla essence
Spoon mixture into cupcake cases
Top with approx five buttons to each cupcake
Bake for 20 mins
Remove the tins from the oven and cool for 5 mins. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 3 days.

CHRISTINE EXITS THE MASTERCHEF HOUSE

Unbelievably I stood next to Christine in the MasterChef audition queue so we chatted a lot together and had very similar personalities. I had a chat with Christine as she left the MasterChef house. Here is what she had to say!


Rob: How did it feel to be eliminated first?

CJ: Actually, just secretly, I was hugely relieved. The tension in that kitchen for that challenge was huge and I couldn't see myself coping well with that amount of stress in later challenges. Also I felt really bad for Karyn and the way she was spoken to for drinking the beer and I would have hated to see her go instead of me.

Rob: If you had another shot would you do things differently? What would it be?

CJ: Hind sight is so wonderful - I always wish I'd had it beforehand... I wouldn't do the experimental thing again. I should have done something simple and elegant like a laksa or a cardamom cream chicken dish - I knew them so well too!

Rob: Would you like to turn food into a career or business?

CJ: I have every intention of persuading my husband (hope he's not reading this...) to join me in a country or beach-side general store where the food, the coffee, the people and the lifestyle are the focus. (Oh, and for Stew's benefit - the profit is important too). I can see it now... in fact I might follow Kerry Spackman's advice and get the photograph of us standing in front of it up on the wall... tonight!

Rob: I know you love desserts! Can you share with us really simple tasty recipe a busy parent could whip up at a dinner party?

CJ: Desserts and me are an item! I always think a stack of meringues is a really spectacular way to go - as long as it's not a diabetics dinner party. I love Jo Seager's recipe for espresso meringues which you can find here. Dress up a plain stack of white meringues with berries amongst them and a pot of syllabub to dip them in (simply whip 300ml cream to soft stage, then add up to 1/4 cup lemon juice and 2 tbsp white wine and beat to a thicker consistency). Or use my really quick method for poached kiwifruit: make a sugar syrup with 1/2 cup water and 1/2 cup sugar. Heat slowly while stirring then boil until all the sugar is dissolved. In place of the water you can use any or all of the following: orange or lemon juice, white wine or limoncello. Add mint or basil leaves and orange zest, then add peeled and quartered kiwi fruit and stir till they're covered and hot through. Add some orange slices if you like. This can be made in about 10 minutes, no fussy ingredients, and serve with the same syllabub as above.

But wait ... home made brandy snaps! And baklava is really quick and easy. So is feijoa sponge... perhaps you'd better visit my blog and see what I'm cooking there.. http://www.foodnz.blogspot.com/

Check out Christines Blog!

Thanks Christine

All the best

Rob

COLIN MATHURA -JEFFREE FROM NZ'S TOP MODEL TEACHES ME TO COOK PURI!

You saw me cook Puri (Indian bread) on MasterChef to accompany my curry. They didn't work out as well as I normally make them, so I invited Colin Mathura-Jeffree from New Zealands top model to show me how it is done! Thanks Colin


COLINS PURI RECIPE
Ingredients

1 cup of flour
1/2 cup of self raising flour
50g butter (cubed)
pinch of salt
a dash of warm water to form the dough
canola oil





1. Knead the butter into the flour and add a good pinch
of salt.















2. Pour in a dash of warm water (just enough to bind). Add a dash of oil.
3. Form into a ball and need the dough (until the dough springs back when pressed).
4. Wrap in clingfilm and rest for 30mins





5. Roll out the dough with a rolling pin until it is roughly
1mm thin.














6. Cut the dough with a cookie cutter or the bottom of a glass.













7. Fill a heavy saucepan with canola oil and deep fry
once the oil reaches 180 degrees celcius.
Be careful oil is very dangerous. Use an oil
thermometer!


8. Et Voila . Colin's Famous Puri!!!

CARLOS TALKS ABOUT HIS MASTERCHEF EXPERIENCE

I caught up with Carlos after he got eliminated from Masterchef.
Here is what he had to say!

Rob: How did it feel not to make the final 12?

Carlos: I was disappointed to not get into the house and continue with the competition, but I think the judges made the right decision and chose the TOP 12.


Rob: Would you do anything differently if you were in it again?

Carlos: Use dishwashing liquid! haha!


Rob: Are you going to pursue cooking as a career?

Carlos: Not really, more of a hobby and as a way to pursue complete life.


Rob: What have you been cooking lately?

Carlos: Tonight we had empanadas...have you tried these? They are a half moon pastry, which are filled with pulled beef, chicken and cheese. They are a traditional Venezuelan snack.

I love empanadas! At the Alexandra Park markets in Auckland there is a stall there which sell them. I love that market!

Thanks Carlos

All the best

Rob

AN INTERVIEW WITH EVA THE VEGAN

I spoke to "Eva the Vegan" and asked her a few questions about Masterchef.

Rob: How did you feel about not making the top 12 fianlists?

Eva: At first I was obviously upset to not make the final 12, but it was fair as I didn't perform well enough in the challenges. I was hoping on getting into the house and showing the culinary adventures that are possible aside from eating weird animal parts. From my experience after living her for the past 5 years, I think New Zealand is open-minded and accepting enough to explore some alternatives to porridge, surf and turf and mince pies.

Rob: If you did make it to the final 12 could you have cooked a meat dish?

Eva: Yes, I could have cooked a meat dish. I would have pulled out beef rouladen like my grandma used to make them.
Not something I would have enjoyed but in this kind of competition it is about showing your determination and also displaying professionalism which may mean putting yourself last and the customer first.

Rob: Are you going pursue cooking as a career?

Eva: Yes and no. I am planning to open my own cafe next summer, so I am going to bake and cook for that but also be the owner and have the opportunity to connect with the customers in a much different way compared to working in a restaurant kitchen.

Rob: What have you been cooking lately?

Eva: The latest dinner party was a vegan, mostly raw buffet style dinner for my family who was visiting from Germany. I also invited my best friend who is a raw vegan, too. We had a blast and everyone actually enjoyed the food, despite their initial skepticism. It's always great to surprise people who have very conservative, boring preconceptions about foods, meals and especially what should be the "main dish".
Aside from that I am hosting a party soon for friends and colleagues so more experimenting is on the way.

Rob: Thanks Eva all the best!

FILLETING FISH/ BLUE COD

After winning the salmon filleting challenge on Master Chef I thought I would show you how to fillet a blue cod!


It is imperative to use a sharp flexible filleting knife, and you have to feel the blade run closely to the back bone.

1. MAKE A CUT JUST UNDER THE WING STRAIGHT DOWN.

2. TWIST KNIFE AND PREPARE TO CUT ALONG BACK BONE

3. CUT ALONG THE BACKBONE AND KEEP AS CLOSE AS POSSIBLE TO IT

4. RUN THE KNIFE ALL THE WAY ALONG UNTIL THE FILLET COMES OFF

5. FLIP THE FILLET OVER WHILE IT IS STILL ATTACHED

6. SLICE THE FILLET RUNNING THE KNIFE ALONG THE SKIN

7. FOLLOW YOUR FINGERS ALONG THE BONE AND CUT OUT THE BONES IN A V SHAPE.

I like to simply cook fish as follows:

Dust each fillet in flour just before cooking (dust also in a hint of garlic powder....top tip)! Season well, and pan fry in knob of butter for 1and1/2 mins each side ( Depending on thickness of fillet).

Enjoy with a glass of Savignon Blanc or Pinot Gris. If you like Chardonnay then there are some great Chardonnays which will compliment fish. Remember your palate is always right so drink whatever you like!

Marlborough Scallops

When I cook with scallops I always try and use fresh scallops. There is nothing like the velvety texture of a fresh scallop.

Once scallops have been frozen the molecular structure changes and you end up with a tougher and fishier tasting shellfish.

I was bought up in Nelson and was fortunate enough to spend my holidays and long weekends in the Marlborough Sounds. The Sounds are only 1hr and 15 minutes drive from Nelson at the top of the South Island.

Every year I spend time there with my family and we spend our days fishing and scalloping the many bays and fingers of land which make up the Sounds. The Sounds are so expansive and secluded you can always find a beach for yourself!

The Marlborough Sounds features in a great book of "1000 Destinations you must visit before you die".

Make it your next holiday destination. You will love it!