MasterChef - MasterChef Prepare Ahead
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- Book:MasterChef Prepare Ahead
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- Publisher:Dorling Kindersley Ltd
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- Year:2018
- City:London
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Kirsty Wark 
Celebrity finalist
Preparation time 25 minutes
Cooking time 50 minutes
Serves 4
PREPARE AHEAD
Steps 1-5
For the vegetable stock
2 celery sticks, roughly chopped
2 carrots, roughly chopped
1 onion, roughly chopped
1 leek, roughly chopped
1 bay leaf
100g (3oz) frozen peas
2 sprigs of thyme
salt and freshly ground black pepper
For the oatcakes
100g (3oz) medium oatmeal
100g (3oz) fine-ground oatmeal
pinch of bicarbonate of soda
2 tsp melted lard
plain flour, for dusting
For the soup
45g (1oz) unsalted butter
1 onion, chopped
1 small potato, peeled and diced
1 tsp vitamin C powder
350g (12oz) sorrel, stalks removed and leaves chopped
1 small, round lettuce, leaves separated and chopped
20g (oz) chervil, chopped
900ml (1 pints)vegetable stock
46 tbsp double cream
300g (10oz) fresh salmon fillet, skinned and diced
2 tbsp chopped dill
For the stock, put all the vegetables and herbs in a heavy pan, cover with 900ml (1 pints) water and season with salt and pepper. Bring to the boil and simmer for 30 minutes, then strain. Set aside until needed.
To make the oatcakes, preheat the oven to 160C (325F/Gas 3). Mix the dry ingredients together, add the lard and 3 tbsp of water, and draw together to form a dough.
Dust the work surface with flour and roll out the dough to a thickness of 5mm (in). Cut out rounds with a 6cm (2in) biscuit cutter and transfer to a non-stick baking tray. Bake for 25 minutes until crisp, then leave to cool.
Meanwhile, make the soup. Melt the butter in a pan, then add the onion and potato and soften for 5 minutes do not allow them to brown.
Add the vitamin C powder, sorrel, lettuce, and chervil and cook for 12 minutes until the leaves have wilted. Add the vegetable stock, then remove from the heat and pure in batches in a blender. Return to the pan, stir in the cream, and then season to taste. Set aside.
To serve, reheat soup and transfer to a jug. Combine the salmon and dill in a bowl, then divide between 4 soup bowls. Pour the hot soup around the salmon the residual heat will be sufficient to cook it. Serve with the oatcakes.
Nihal Arthanayake Celebrity contestant
Preparation time 20 minutes
Cooking time 30 minutes
Serves 4
PREPARE AHEAD
Steps 1-3
25g (scant 1oz) butter
1 onion, chopped
1 butternut squash, approx. 1kg (2lb) in weight, deseeded and cut into large chunks
1 tsp ground cumin
750ml1 litre (11 pints) chicken stock
salt and freshly ground black pepper
23 tbsp plain yogurt
Melt the butter in a large saucepan. Add the onion and cook over medium heat, stirring, for 45 minutes until it has softened but not coloured.
Add the squash chunks with the ground cumin and cook for a further 12 minutes, stirring to coat.
Add the stock, bring to a simmer, and cook for 1520 minutes or until the squash is tender. Pure using a hand blender or, for a smoother result, by transferring to a food processor in batches. Set aside.
Just before serving, reheat the soup, season to taste, and finally stir in the yogurt.
Tim Kinnaird finalist
Preparation time 30 minutes
Cooking time 15 minutes
Serves 8
PREPARE AHEAD
Steps 1-5
25g (scant 1oz) basil leaves, plus extra shredded leaves to garnish
78 tbsp extra virgin olive oil
32 red cherry tomatoes, peeled
16 yellow cherry tomatoes, peeled
For the sorbet
100g (3oz) caster sugar
small bunch of basil leaves
squeeze of lemon juice
For the baskets
1 small garlic clove
pinch of coarse sea salt
50g (1oz) unsalted butter
30g (1oz) plain flour
2 tbsp caster sugar
1 large egg, white only
100g (3oz) Parmesan cheese, finely grated
1 tbsp finely chopped rosemary leaves
To make the sorbet, dissolve the sugar in 200ml (7fl oz) water over a moderate heat. Stir in the basil and lemon juice. Blend in a food processor, then pass through a fine sieve. Line a second sieve with muslin and set over a bowl. Pour in the basil syrup and leave to drain.
Pour the syrup into an ice-cream maker and churn until set. Line a baking tray with baking parchment. Using 2 dessert spoons shape quenelles of sorbet, place on the tray, and freeze.
To make the baskets, preheat the oven to 200C (400F/Gas 6). Lline 2 baking trays with baking parchment. Draw four 12cm (5in) circles on each sheet of baking parchment, well spaced apart. Grease the outsides of 8 medium dariole moulds and sit them upturned on another baking tray. Crush and mince the garlic to a fine paste with the sea salt using the back of a knife. Beat butter until pale and then beat in the flour, sugar, and garlic. Slowly beat in the egg white and Parmesan to form a sticky paste.
Dollop 23 teaspoons of the mixture into each circle on the baking parchment and spread thinly with a palette knife to fill the circle. Sprinkle with rosemary and bake for 68 minutes or until tinged brown at the edges. Drape over the prepared dariole moulds. Place in the oven for 34 minutes. Cool for a few seconds, then release from the moulds and leave to cool.
For the salad, blend the basil with 56 tbsp oil. Pour through a sieve set over a bowl. Season the tomatoes with salt and a splash of olive oil.
To serve, set a basket on each plate and divide tomatoes between them. Top with a scoop of sorbet and garnish with shredded basil and oil.
Tim Kinnaird
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