Caramelised stout pannacotta chocolate mousse and cinnamon crumbs

Ingredients

Caramelised stout pannacotta

• 350ml thickened cream
• 80g caster sugar
• 100ml stout
• Pinch salt, to taste
• 2 gold strength gelatine leaves, soaked in cold water

Cinnamon crumbs

• 65g plain flour
• 50g salted butter
• 25gcaster sugar
• 1 teaspoon ground cinnamon
• Pinch salt, to taste

5 minute chocolate mousse

• 200g dark chocolate, chopped
• 250ml thickened cream

Chocolate powder

• 30g dark chocolate
• 1 teaspoon vegetable oil
• 50-60g high quality tapioca maltodextrin

Caramelised pear balls

• 150gcaster sugar
• 40mlwater
• 1 pear, peeled
• Cocoa nibs, to serve
• Toasted hazelnuts, halved, to serve

  Ingredients

  Caramelised stout pannacotta
  • 350ml thickened cream
  • 80g caster sugar
  • 100ml stout
  • Pinch salt, to taste
  • 2 gold strength gelatine leaves, soaked in cold water
  Cinnamon crumbs
  • 65g plain flour
  • 50g salted butter
  • 25gcaster sugar
  • 1 teaspoon ground cinnamon
  • Pinch salt, to taste
  5 minute chocolate mousse
  • 200g dark chocolate, chopped
  • 250ml thickened cream
  Chocolate powder
  • 30g dark chocolate
  • 1 teaspoon vegetable oil
  • 50-60g high quality tapioca maltodextrin
  Caramelised pear balls
• 150gcaster sugar
• 40mlwater
• 1 pear, peeled
• Cocoa nibs, to serve
• Toasted hazelnuts, halved, to serve

Method

Preparation: 1 hour
Cooking: 55 minutes

1. For pannacotta, bring cream to a gentle simmer in a medium saucepan. Heat sugar in a separate medium saucepan, to make a caramel. Once caramel is an even, dark caramel colour, whisk in hot cream until caramel dissolves, being careful as mixture may spit. Remove from heat, whisk in stout and salt. Squeeze excess water from gelatine, then whisk into cream mixture. Transfer mixture to a bowl and chill over another bowl of iced water until the mixture cools to room temperature. Strain mixture through a fine sieve, then divide evenly between four shallow serving bowls. Transfer bowls to refrigerator to set.


2. For cinnamon crumbs, preheat oven to 180°C fan forced.  Grease and line a baking tray with baking paper. Combine all ingredients in a small food processor and pulse until a breadcrumb consistency is reached. Pour onto baking tray and spread out evenly. Bake for 5-6 minutes, remove from oven and use a spoon to agitate and toss the crumbs around. Return to oven, repeating process every couple minutes, until golden brown in colour. Remove from oven and allow to cool.

3. For chocolate mousse, place cream in a large bowl, using electric hand beaters beat to soft peaks. Place chocolate in a heat-proof bowl over a saucepan of simmering water. Stir chocolate with a metal spoon until smooth. Remove from heat, allow to cool for a minute. Pour chocolate onto cream, whisking gently the whole time to incorporate. Don’t whisk too much once the mixture has combined or it may split.

4. For chocolate powder, melt chocolate and oil together in a small bowl placed over a saucepan of simmering water until smooth. Slowly whisk in maltodextrin a little at a time until a chunky crumble is formed.

5. For caramelised pear balls, heat sugar in a medium saucepan, to make a caramel. Once caramel is an even, dark caramel colour whisk in 40ml water and remove from heat. Peel pear, use a 2cm melon baller to form little spheres of pear. You want about 12 balls. Drop balls into hot caramel and spoon caramel over pears to coat. Allow pears to cool slightly in caramel.

6. To serve, remove serving bowls of panna cotta from fridge. Top with crumbs, cocoa nibs, hazelnuts, chocolate powder and caramelised pear balls. Dip a dessertspoon in hot water and use to form a quenelle of chocolate mousse to top each dessert. Scatter over a few more cocoa nibs and serve immediately.

reference :

http://www.masterchef.com.au

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Ginger macarons

Ingredients

Ginger ganache

• 90ml pure cream
• 90ml full cream milk
• 7cm piece of ginger, thinly sliced
• 100g white chocolate, chopped
• 30g butter, chopped

Macarons

• 225gpure icing sugar
• 130g almond meal
• 115g egg whites
• 60g caster sugar
• 1g bicarb soda
• A few drops of yellow and red food colouring

Method

1. Preheat oven to 150°C fan forced. Grease and line two large baking trays with baking paper.

2. For ginger ganache, place cream, milk and ginger in a small saucepan over a medium high heat. Bring to the boil, reduce heat slightly and simmer for 2-3 minutes. Remove from heat and set aside to infuse for 15-20 minutes.

3. Gently bring cream back to the boil, pass through a sieve and measure 60ml. Add to the chocolate and butter. Allow to sit for a minute or two and stir until smooth. Heat over a bain-marie if necessary to remove any final lumps of butter or chocolate.

4. Refrigerate, stirring occasionally until thick enough to pipe but not hard.

5. For macarons, separately sift icing sugar and almond meal into medium bowls or over sheets of baking paper. Repeat process 3 times and re-weigh ingredients. You will need to top up the ingredients as you may have lost some in the sifting process.

6. Sift icing sugar and almond meal into a bowl and repeat, ensure there are no lumps.

7. Whisk egg whites until doubled in size using electric beaters or an electric stand mixer. While still whisking, gradually add caster sugar, bicarb and food colouring, whisking until mixture forms very stiff peaks.

8. Fold almond meal mixture into meringue using a spatula until incorporated.

9. Spoon into a piping bag fitted with a 9mm round nozzle. Hold nozzle close to the baking tray and pipe 3cm diameter circles onto prepared trays. Tap the underside of the tray to allow macarons to settle and air bubbles to escape. If there is still a little peak on top, dip a teaspoon in water and use the back to smooth the surface. Leave to rest for 15-20 minutes or until the macarons form a skin.

10. Bake for 12 minutes. Remove trays from the oven and allow macarons to cool on the tray. They will still be soft at this stage but will firm up on cooling. Once cool, remove from tray, pipe ginger ganache onto half the macarons and sandwich with a second macaron. Serve with a cup of tea or coffee. Serve immediately or store in the fridge. Bring back to room temperature before serving.

Notes: When piping, don’t try and make the circular shape by using a soft-serve ice-cream motion. The shape will naturally form if you pipe the macarons with the nozzle really close to the tray, and squeeze gently as you bring the nozzle away from the tray. Finish with a little flick of your wrist to break off the mixture from the bag.

It is really important you leave them to air-dry before baking or they won’t get the little ‘foot’ at the bottom of the cooked macaron.

When the macarons are come out of the oven, they may seem a little undercooked. They will continue to cook on the tray though even after they are out of the oven. Also, a macaron should be a bit chewy, not hard and meringue-like.

reference :

http://www.masterchef.com.au

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malela waterfall ( the miniature of niagara falls)

Located far from residential areas, waterfall Malela high waterfall is 70 m and 20 m wide which has a panoramic view of nature that is still natural and beautiful. If you are a nature lover who likes a challenge, Go through the path to the waterfall climb the steep and rocky and muddy, before you finally rewarded with treats Curug Malela natural beauty. When time permits, encamped for one or several nights in this area so that you can truly experience the blend with the local nature.

Address: Kampung Manglid, Desa Cicadas, District cavity, Regency Bandung
Coordinates: 7 ° 0.438 'S 107 ° 12.421' E
Direction: ± 60 km south of Bandung
Facilities: parking, kiosk, toilets
Opening Hours:
tickets:

Transportation to this Destination :

The location is located in Kampung Manglid, Desa Cicadas, Kec. Cavity, Kab. West Bandung. Distance from the city of Bandung + 60 km, can be reached by using public transportation.

reference :
http://www.disparbud.jabarprov.go.id
google.com

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Chicken Roulade with Pistachio Butter Filling

Ingredients

• 1large chicken breast fillet
• 1small red capsicum, deseeded and cut into thin strips
• 20gbaby spinach leaves
• 50ggreen beans, trimmed Pistachio butter
• Pistachio butter
• 60gshelled pistachios
• 30gbutter, softened
• 1/3 cupfresh breadcrumbs
• 2 teaspoonslemon zest
• ½ teaspoonfresh thyme
• 1 teaspoondijon mustard

Capsicum Sauce

• ¼large brown onion, thinly sliced
• 1large roasted red capsicum, deseeded and flesh roughly chopped
• ½ cupchicken stock
• 2 tablespoonswhite balsamic vinegar
• 1small fresh red chilli, deseeded and sliced
• 2 teaspoonslemon zest
• 1 teaspoonfresh thyme

Method

• Preheat oven to 200'C.
• For pistachio butter, place a small frying pan over a medium high heat, add pistachios and dry fry. Roughly crush in a mortar and pestle and combine with softened butter, breadcrumbs, lemon zest, thyme and Dijon mustard in a small bowl and season with salt and pepper.
• Place chicken breast between two sheets of cling film and gently pound with a mallet to flatten. Remove cling film and layer chicken breast with strips of red capsicum, baby spinach leaves and 1-1½ tablespoons of pistachio butter. Roll up and tightly wrap filled breast in 2 sheets of cling film. Seal ends well and place in a large saucepan of gently simmering water. Poach chicken for 20-22 minutes. Remove chicken from poaching liquid and remove cling wrap.
• For capsicum sauce, place a medium saucepan over a medium high heat, add oil and onion and sauté until onion becomes translucent. Reduce heat to medium low, add chopped capsicum, chicken stock, vinegar, chilli, lemon zest and thyme. Season with salt and pepper and cook until liquid has reduced. Puree in the chopper attachment with a stick blender until smooth.
• Cook beans in a small saucepan of boiling water until tender, drain.
• To serve, thickly slice chicken roulade. Place some sauce on a serving plate, top with roulade with beans on the side.

reference :

http://www.masterchef.com.au

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Chicken Massaman Curry with Cinnamon and Star Anise Infused Jasmine Rice

Ingredients

Curry paste

• 3long red chillies
• 1 teaspoon soy sauce
• 2 teaspoonsground coriander
• 2 teaspoonsground cumin
• 1 teaspoon ground cinnamon
• ¼ teaspoonground cloves
• 1 teaspoon ground white pepper
• 1 tablespoonwater
• 1brown onion, chopped
• 3garlic cloves, chopped
• 1 stalklemon grass, trimmed, white part chopped
• 3cm pieceginger, peeled and chopped

Rice

• 2 cupsjasmine rice, washed and drained
• 4 cupswater
• 1cinnamon stick
• 2star anise

Curry

• 2medium potatoes, peeled, chopped into 3cm pieces
• 2tablespoons vegetable oil
• 650gchicken thigh fillets, chopped into 2-3cm pieces
• 2 x 270ml cans coconut milk, unshaken
• 2/3 cupcurry paste (prepared earlier), plus extra until the colour has deepened
• 1 cupchicken stock
• ½ cupunsalted roasted peanuts, crushed
• 1cinnamon stick
• 2star anise
• 2bay leaves
• 1 teaspoonground cardamom
• 2 tablespoons brown sugar, plus extra
• 1 tablespoonlime juice, plus extra
• 1 tablespoonfish sauce

To serve

• Unsalted, roasted peanuts, chopped
• Coriander leaves
• Long red chilli, sliced
• Pappadums

Method

• For curry paste, place chillies, soy sauce, coriander, cumin, cinnamon, cloves, white pepper and a tablespoon of cold water in a food processor and process until smooth.
• Add remaining ingredients one at a time, blending after each addition until mixture forms a thick paste.
• For rice, place rice in a rice cooker and add two cups of water, cinnamon stick and star anise and cook according to rice cooker instructions
• For curry, place potatoes in a medium saucepan of salted water, bring to the boil and cook for 15 minutes or until tender but not soft. Drain.
• Heat oil in a large saucepan over medium-high heat until hot. Brown chicken for 5-6 minutes and transfer to a plate.
• Add two tablespoons of the top thick layer of coconut milk to the same pan and bring to the boil. Stir in curry paste and fry for one minute or until aromatic.
• Return chicken to pan and add remaining coconut milk, chicken stock, peanuts, potatoes, cinnamon, star anise, bay leaves, cardamom, sugar, lime juice and fish sauce. Stir to combine.
• Reduce heat to low. Cover and simmer, stirring occasionally, for 30 minutes or until chicken is tender and sauce has slightly thickened.
• Taste to check the balance of ingredients and balance using sugar, fish sauce and lime, if necessary.
• To serve, top with peanuts, coriander, chilli and pappadums with a side of rice.

Notes: Preparation: 20 minutes
Cooking: 1 hour 15 minutes 

reference :

http://www.masterchef.com.au

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Chicken Schnitzel with Grilled Eggplant and Heirloom Tomato Salad

Ingredients

• 200gcrustless sourdough bread, diced
• 50gparmesan cheese, grated
• 6 sprigsthyme, leaves only
• 2 sprigsrosemary, leaves only
• 2 tablespoonsparsley leaves
• Pinch salt and pepper
• 1chicken breast fillet
• 1egg
• 2 tablespoons milk
• 70gplain flour
• 80mlolive oil
• 40gbutter, chopped

Salad

• 2Lebanese eggplants
• 2tablespoons olive oil
• Juice of half a lemon
• Extra virgin olive oil, for drizzling
• 200gassorted heirloom tomatoes, chopped
• 1/2 bunchfresh basil, leaves picked and torn
• 1/4 bunchfresh flat parsley, leaves picked
• 110gbuffalo mozzarella cheese in brine, torn

Method

• Process sourdough and parmesan in a food processor until fine crumbs. Add herbs and season with salt and pepper, process until finely chopped. Transfer to a plate.
• Cut the chicken breast horizontally into thin steaks. Place in between 2 sheets of cling film and lightly pound with the flat side of meat mallet to flatten
• Whisk egg and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg mixture. Then coat the chicken in breadcrumbs, pressing firmly to coat. Repeat with remaining pieces of chicken and crumbing mixtures.
• For the salad, thinly slice eggplant lengthways. Heat olive oil in a grill pan over high heat. Cook eggplant, in batches, for 4-5 minutes each side or until tender and golden. When cooked, place on a paper towel-lined baking tray. Dress the eggplant with a squeeze of lemon juice and extra virgin olive oil and season to taste.
• Place tomatoes in a bowl and dress with olive oil, sea salt, pepper, torn basil, flat parsley and torn mozzarella. Set to one side.
• Heat oil in a large frying pan over medium heat, cook chicken in batches, for 4-5 minutes each side or until tender and golden. Reduce heat to low and add butter around the chicken. Cook until crispy, remove and place on to the paper towel-lined baking tray with eggplants.
• Add eggplant to tomato salad and toss to combine. Place chicken on serving plates and serve with eggplant, tomato and mozzarella salad.

reference:

http://www.masterchef.com.au

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Black Broth Noodle Soup with Dumplings & Star Anise Smoked Chicken

Ingredients

• 500gbrown sugar
• 8star anise, pounded
• 2 tbsdried orange peel, finely chopped
• 5garlic cloves, peeled
• 2 tbsblack peppercorns
• 1 tbspeanut oil
• 2star anise
• ½ cupdark soy sauce
• ½ cupshaoxing wine
• 2 tbsbrown sugar
• 1 tspolive oil
• 1garlic clove, finely chopped
• ½ bunchgarlic chives, sliced into 2 cm pieces
• 2chicken thigh fillets, roughly chopped
• 1 tspshaoxing wine
• 12gow gee wrappers
• 1 bunchchinese broccoli, trimmed, cut into 3cm pieces
• 200gchinese egg noodles
• 2garlic cloves, roughly chopped
• 1 bunch garlic chives, roughly chopped
• ½ tsp brown sugar
• 2 tbspeanut oil

Method

• Remove breasts from chickens, keeping skin attached. Cut chicken carcasses into smaller pieces. Place chicken breasts on a plate or tray and sprinkle with 2 tablespoons of sea salt. Set aside for 5 minutes then remove excess salt with paper towel or a clean tea towel.

For the smoking mix

• combine all ingredients in a bowl. Make a foil bowl to large enough to hold the mix. Add the ingredients, then place the bowl into a wok lined with foil. Heat over high heat until the mixture starts to smoke, then reduce heat to medium and cook chicken breasts on a wok rack with the lid on, for 20 minutes or until cooked through. Set aside to rest, covered for 5 minutes.

For the broth

• pound garlic and peppercorns in a mortar and pestle until lightly crushed. Heat oil in a large saucepan over high heat, cook garlic mixture and chicken bones for 10-15 minutes until browned. Add 2L of water and the remaining broth ingredients to the pan and bring to the boil, reduce heat and simmer for 30 minutes. Strain through a sieve lined with muslin cloth. Return broth to a clean saucepan and keep warm.

For the dumplings

• heat oil in a frying pan over medium heat, cook garlic and chives for 1-2 minutes. Drain on paper towel and set aside to cool. Process the chicken thighs in a small food processor until a rough mince forms. Transfer to a bowl, add cooled garlic mixture, shaoxing wine, and season with salt and pepper. Knead with your hands until the mixture is sticky and elastic. Refrigerate, covered for 10 minutes.
• Place the gow gee wrappers on a clean surface, place a teaspoon of the chicken mixture in the centre of each wrapper. Moisten the edges of each wrapper with a little water. Fold each wrapper in half, enclosing the filling to form a semicircle, making sure not to trap any air. Moisten the curved edge again and make tiny pleats all along the curved side. Cover with a damp cloth and set aside.
• Meanwhile, cook Chinese broccoli in a saucepan of boiling salted water for 1-2 minutes or until just tender. Remove and drain. Add the noodles to the saucepan of boiling water, cook for 5 minutes or until cooked through.
• Heat a saucepan of water over medium heat, cook dumplings for 3-4 minutes or until the filling is cooked.

For the garlic chive paste

• process all ingredients except the oil in a small food processor until a smooth paste forms. With the motor still running, add oil in a thin, steady stream until paste thickens.
• To serve, slice the chicken breast and arrange in a bowl on top of the noodles, broccoli and dumplings. Pour over the broth. Serve with chive paste on the side.

reference :

http://www.masterchef.com.au

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Sage and Garlic Chicken with Celeriac Puree and Spinach Ball

Ingredients

• 1 whole chicken
• 40g butter, cubed
• 2 cloves garlic, sliced
• 6 sage leaves
• Olive oil
• 4 slices prosciutto
• 1 tsp thyme leaves

Sauce

• 2 carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, crushed
• 2 shallot, chopped
• 1 litre chicken stock
• 1 tbs plain flour
• ¼ cup water

Celeriac puree

• 1 celeriac, peeled, roughly chopped
• 50g butter
• ½ cup milk

Chips

• Oil, to deep fry
• 3 potatoes, peeled and julienned

Spinach ball

• 1 clove garlic, crushed
• 200g baby spinach, picked

Method

• Pre heat the oven to 180°C.
• For the chicken, cut the thighs and wings from the chicken, make a pocket under the skin over the crown, stuff with knobs of butter, garlic and sage leaves. Drizzle with olive oil and place on an oven tray, season with salt and pepper and place in the oven to roast for 20-30 minutes or until cooked. Heat an oiled pan over a med-high heat, cut the breast from the crown, cook chicken skin side down, cook until crisp.
• Debone the chicken thighs, flatten with a meat mallet and trim away any fat and sinew. Top with thyme leaves and garlic and season with salt and pepper. Roll. Place prosciutto on a flat surface, top with the rolled thigh and wrap tightly with the prosciutto then wrap tightly in cling film, then foil. Bring a saucepan of water to the boil, reduce to a simmer and place the thigh in to poach for 8-10 minutes. Remove foil and cling film. Heat an oiled pan over a med-high heat; cook the chicken until golden all over, drizzle with extra olive oil while cooking.
• Roughly chop the remaining chicken bones, heat an oiled frying pan over a med-high heat, brown the bones all over, add the carrot, celery, garlic and shallots, continue to cook until caramelised. Deglaze the pan with chicken stock, then allow to simmer for 8-12 minutes, adding more stock when needed. Place a sieve lined with muslin over a bowl and drain the sauce, pour the strained sauce back into a saucepan, place over a medium heat. Combine the flour and water together in a jug and whisk, slowing whisk into the sauce, whisk until thickened, adjust the seasoning.
• For the celeriac puree, place the celeriac in a blender and process until finely chopped. Place in a saucepan; add butter and milk, season and place over a medium heat, simmer for 6-8 minutes or until celeriac is soft. Pour back into a blender and process until smooth, place a sieve over a bowl and sieve the puree.
• For the chips, Heat a saucepan one third full of oil until hot enough to deep fry. Deep fry the chips in batches until golden, drain onto a plate lined with paper towel, season with salt.
• For the spinach ball, bring a small saucepan of water to the boil, then reduce to a simmer, blanch 8 spinach leaves for 3 seconds, arrange overlapping leaves in a star shape onto a clean tea towel. Heat an oiled frying pan over a medium heat, sauté the garlic until soft, add the spinach and toss to wilt, season with salt and pepper. Place in a sieve to drain then place onto paper towel to drain any excess liquid. Roughly chop. Place into the centre of the spinach star and then carefully roll over the tea towel to form a spinach ball.
• To serve, smear celeriac puree across the plate, top with the chicken breast, arrange the sliced thigh with the chips and the spinach ball to the side and the sauce in a jug.

reference :

http://www.masterchef.com.au

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Chicken Stir-Fry

Ingredients

• Olive oil
• 1 whole free range chicken
• 1 red chilli, deseeded and finely diced
• 1 garlic clove, finely sliced
• 3spring onions, finely sliced
• 2 tbs dark soy sauce
• 2 tbs fish sauce

Method

Heat oil in a wok over a high heat.

Cut the chicken breast from the chicken, remove the skin and cut into small pieces.

Deseed and finely slice the red chilli, finely slice the garlic and spring onions.

Cook the chicken in the wok for 2-4 minutes to stir fry, add the chilli, garlic and onions and cook a further minute.

Add the soy sauce and fish sauce, toss to coat.

Add the sprouts and toss a further minute.

Arrange the stir-fry on a plate and serve immediately.

reference :

http://www.masterchef.com.au

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Butter Chicken

Ingredients

Tandoori Chicken

• 600g chicken thigh fillets, cut in three
• Juice of 1 lime
• 1 tablespoon Kashmiri chilli powder
• ½ teaspoon salt
• ½ cup thick Greek yoghurt
• 1 teaspoon garlic paste, minced on microplane
• 1 teaspoon ginger paste, minced on microplane
• 1 teaspoon garam masala
• ½ teaspoon dried fenugreek leaves
• 1 tablespoon sunflower oil

Butter sauce

• 2 tablespoons sunflower oil
• 1 large brown onion, chopped
• 1 teaspoon ginger paste
• ½ green chilli, finely chopped
• 3 green cardamom pods, lightly crushed
• 2g blade mace
• 2 tablespoons cashew paste
• 600g vine ripened tomatoes, chopped
• 50ml tomato puree
• 1 cup chicken stock
• ½ teaspoon salt
• 1 teaspoon honey
• 1 teaspoon garam masala
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon dried fenugreek leaves
• 50g unsalted butter
• 50g unsalted butter
• Green chillies, fresh coriander and cream for garnishing

Method

For tandoori chicken, add all ingredients for marinade except oil to a bowl and mix well. Coat chicken with marinade and refrigerate for 3 hours or overnight.

Preheat oven grill, and place chicken on the grill rack, with a tray underneath to collect the drippings. Grill for 8-10 minutes, brush with oil, turn chicken over and grill for another 4-5 minutes until the chicken is cooked. Keep aside.

For butter sauce, heat oil in a frying pan over medium heat, add onion and cook until translucent. Add ginger paste, green chillies, cardamom, mace and cashew paste and fry for a further 2 minutes.

Add tomatoes, tomato puree, stock and salt and simmer, stirring, occasionally for 5 minutes. Remove from heat and set aside to cool.

Once cool, blend to a puree to make a smooth sauce. Strain through a sieve. Return sauce to pan and cook over low heat. Add the honey, followed by the tandoori chicken and drippings. Stir and simmer for 3-4 minutes.

Sprinkle over garam masala, Kashmiri chilli powder and dried fenugreek leaves. Add the butter and stir until it melts. Finally stir in cream and take off heat. Garnish with green chillies, fresh coriander and cream. Serve with rice or naan bread.

reference :

http://www.masterchef.com.au

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Coq Au Vin with Mash, Carrots and Beans

Ingredients

Coq au vin

• 1.6kgcorn fed organic chicken, jointed
• Salt and pepper, to taste
• 2 tbslight olive oil
• 125gstreaky bacon, rind removed, diced
• 1garlic clove, crushed
• 12-16pickling onions, peeled
• 2 tbsbrandy
• 500mlsred wine
• 1 cupchicken stock
• Bouquet garni
• 250gbutton mushrooms
• 1 tbsbutter, softened

Mash potato

• 1 kgdesiree potatoes, peeled and diced
• 2egg yolks
• ½ cupcream
• ½ cupmilk
• ½ cupgrated parmesan

Vegetables

• 300gbaby green beans, trimmed
• 1 bunch baby carrots, trimmed and peeled

Method

• For the chicken, using paper towel, pat the chicken pieces dry and season with salt and pepper. Heat oil in a heavy casserole dish. Add the bacon, add the onion and garlic and cook until golden, remove and set aside on a plate. Place the casserole dish back over a medium-high heat, drizzle with oil and fry the chicken pieces until golden all over, spoon out any excess fat and pour in the brandy, set alight and stand back. When alcohol has evaporated, return the bacon, onion and garlic to the pan. Add the wine and stock and add the bouquet garni. Cover and simmer very gently for about 45-60 minutes or until chicken is tender and cooked. Add mushrooms and simmer until soft. Remove chicken pieces and vegetables to a dish and place in a warm oven. Discard bouquet garni; bring the remaining sauce to the boil and reduce by half. Season with salt and pepper. Combine butter and flour together in a small bowl until well combined (beurre manie) gradually stir in one teaspoon at a time until mixture thickens. Once sauce is thick, pour over chicken and vegetables and serve immediately.
• For the mash, place the potatoes in a saucepan, cover with water and bring to the boil. Cook until tender. Drain well and mash until smooth. Stir through egg yolks, cream, milk and parmesan and season with salt and pepper.
• For the vegetables, bring a saucepan of salted water to the boil then reduce to a simmer, add the beans and carrots and cook until tender, drain.
• To serve, place the coq au vin in a serving bowl and serve the mash and vegetables to the side.

reference :

http://www.masterchef.com.au

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