Best Easter Dishes | MasterChef Australia | MasterChef World

so this is for you daniel the entree i'm hoping the entree box has got salmon chicken or any game bird [Music] eggs and lots of eggs duck egg quail egg ham eggs you've also got some salmon caviar person is there something daniel should be thinking about right now a bit of advice i would just say keep it simple this is a dish that i've just seen in books and stuff like elements and whatnot but it's kind of like a breakfast in a way and it was the first thing popped in my head and 62 degree egg is the hero of the dish like he's got the egg right there it's gonna have uh garlic croutons parmesan wafer with a mushroom custard and then salmon raw emulsion [Music] the sous vide would take a while to get up to temperature i've got to cook the egg as well should take at least 45 to 55 minutes it's imperative i get this on asap otherwise the egg will not be set in time a 62 degree egg is an a whole egg placed in a water bath at 62 degrees boiling an egg normally water boils 100 degrees so you'll get a lot softer consistency in a 62 degree egg it can be a tricky technique using a number of different techniques today so hopefully hopefully it shines it's imperative i get the techniques right today because it's not every day we get to be in the same room as heston let alone cook up against him right now i'm just making my mushroom custard which is going to be the base or the hopefully the reveal element of the dish the idea of a mushroom custard is similar to a concept of a sweet custard except you know you're imparting mushroom flavors into a cream base which is then partially set my soup is at temperature now and it's time to put my eggs into the actual machine itself i'm going to cook these eggs for about 45 to 55 minutes i've got to essentially have that done if the egg isn't cooked the way i want it to be there's no point having the dish so a bit stressful the base of my dish is a mushroom custard and as it's cooling i'm whisking up four eggs which is then going to be the setting agent for the custard it's important that the setting agent is in similar temperature to the actual source otherwise the temperature will allow the thing to split daniel might be struggling i get my mushroom source but it's not cool i'm definitely worried that i'm falling behind if i screw it up i'm gonna be so disappointed daniel's from what i can see he's really stressed down there the pressure's getting to him can you slow down you're making one dish focus yeah think about what you need let's go daniel mate come on clear your head you're getting flustered i pour my custard mix into the jars and then they go into the oven at 120 degrees daniel's finally back on track i think he's going to get a great dish up i'm making a row emulsion so i've got the row in there which is you know essentially it's eggs themselves almost like a mayonnaise to finish it off for the breakfast how're the eggs going finding out right now it's time to check my 62 degree egg it's got to be the here of the dish and if it's split if it's broken it's pretty much ruined my dish [Music] that's yeah perfect i've crafted it and it's the way i want it to be so i'm very very relieved oh that's hot i don't know if the cast is set enough um i've never done it before but hopefully seeing it wobble slightly maybe jiggle a little bit too much i'm i'm concerned it isn't set i had my sprinkle of texture elements in my garlic croutons and my parmesan wafers and then to go with that a salmon row emulsion the next bite is adding my 62 degree egg into this jar and it's looking great now it's time to do something i've never done before so i grab a blow torch and a smoking gun here's to you heston i'm gonna smoke the jar i've got no idea how it's gonna turn out you know i don't even know if i'm using it right [Music] i wanted to prove myself today and here's a perfect opportunity fingers crossed for your entree we have 62 degree egg and hay smoked mackerel interesting isn't it yeah should we take someone in the jar first yeah [Music] oh nice [Music] the flavor of the smoke the little salty fishy pop of the salmon robe that beautifully cooked egg i think it's a great dish i think it's quite textural i think the gooey egg the crunchy crumbs it's like eggs on toast but reworked great first dish really impressive [Music] today i'm going to do a roast lamb rack with a chicken and mushroom juice lamb and chicken it's a weird combination of flavors but i know that it works i've done it before and i absolutely love it [Music] the stock is the backbone of a juke so the first thing i need to do is break down the chicken to make this shoe i begin by just removing both breasts the back legs packing up that carcass into small pieces and then into a roasting tray over a high heat and just let it caramelise i'm quite excited to see what you cook you've got some really lovely ingredients steak so what's the plan um so i'm gonna do a roast lamb rack with a pickled carrots in the produce those grapes with a mushroom and chicken juice okay and and so the the only place that the grapes are in is in the carrots and it is a great challenger i've forgotten the briefs i don't want to have to start again but i want that ticket straight through the finals so i need to fix this i can create a great identity for the sauce so as soon as they taste it bang they know it's grapes i've decided to drop the mushrooms from the jew and replace that with some red wine and then i boost that with some of the dried fruits that we have available yeah i think i think that's gonna work we've got to put up the best dish for the competition to get through to um finals week so i'm willing to throw down everything i've got and see if we can come up with the goods i've got my celeriac puree on the go it's nice and buttery and my sauce is bubbling away i'm really happy with it it's super rich it's super intense and it's got the grapes through it i love it so now i can finally move on to frenching my lamb rack to prepare the racquet lamb i need to begin by removing the second half of the cap i'm going to take two of the bones out and then french the others i'm feeling under the pump because that's a pretty time consuming job there's really not that much longer to go in the cook now and i've only just finished frenching my lamb rack so i need to get it in the oven i feel like i might be able to get it to the point that i wanted but this one is going to come down to the wire now that the lamb's all sorted i can start moving on to my pickling liquid i'll begin by getting the two bunches of grapes running them through the juicer and then i'll put that on the stove bring it to a boil add verduce champagne vinegar and sugar i'm using the natural sweetness of those grapes to create that element in the pickle i feel like i'm really hitting the brief now and it tastes beautiful but this all comes down to the lamb rack i'm feeling good i'm feeling like i'm definitely into the shot i'm happy with where i'm at the carrots are pickling my whitlock is in the pan braising and it's looking good if the sauce ticks the boxes in terms of meeting the brief i'm really happy with it so i guess now all that's left is to cook that lamb perfectly i take my lamb out of the oven to see how it's traveling and it's pretty soft it feels like it's nowhere near being cooked i put it in i'm too late i need to fix this i need to get in the oven if i don't get a flawless piece of lamb on that plate today there's absolutely no way that i'm going through the fire straight away i'm walking my plate into the judges and uh i'm really happy with everything that i've got on there today i'm a little bit suspect on the land the last thing i want to do is serve undercover i just hope i got it right [Music] tell us what the dish is it's a roasted lamb rack with whitloff celeriac puree and a red wine musketeer [Music] how good does that look it looks fantastic yeah you know detailing the vegetables that little charriness of the wet loft yeah you know fresh grapes yeah i mean we know that right at the end he was having some issues with the lamb you know i mean with a minute to go he took it down to the mine didn't he let's see if he's cooked shall we do it [Music] that's cooked perfectly that is [Music] [Music] do [Music] what i love about the dish the lamb the char on the whitloff the way that balance its bitterness balances that really delicious thick rich sweet gravy and that butter puree which has been cannily held together with a little bit of celeriac that combination is so delicious you know the lamb is cooked perfectly the whitloff is outstanding the sauce is just there's a lot of work in that sauce that says this guy knows how to cook this challenge was all about grapes and that sauce he has gone to town with grapes yeah big thumbs up yeah great food every week i tell myself you've got to do better stop being second best and show them that you can fight with the big boys in this competition and every week i'm just miss out just miss out so today i want to be at the top of the pack [Music] hello so this is cauliflower three ways i'm doing it cut down the middle and roasted raw because i want it to be kind of resemble couscous and braised i'm pairing that with an apricot and an almond puree and i've got some lamb that has sumac cumin coriander cinnamon right you want that power yeah i want it you don't even have to ask her do you it's not even about want i think it's not even about the power open it's about stamping your authority back into the competition that you are the one to be yeah well there's no one more competitive than sarah george and gary are like picking me on it's like coaches before an olympic run or something you're just like yeah i want this apron come on [Applause] it's a spice rubbed lamb loin with cauliflower three ways charred as a couscous and braised in cinnamon and other aromatics [Music] what i love about it love the flavor you've jammed tons of flavor in there everything goes together you know it's like a big orchestra that combination of the almond the teeny and the apricot great and the way you treated that cauliflower you get three very different textures and very different flavors thanks guys i walked in today expecting there to be you know circuses set up and tents and all this amazing equipment but heston wants to see a bit of us in a bit of australia so that's what i'm going to show him just in a bit of a modern way growing up we didn't have a great deal of money so once every fortnight also we'd have a roast dinner on a sunday night so that's a great memory for me and it pays a lot of respect to my mum because she tried really hard so i'm going to use the native ingredients i'm going to use a little lamb fillet and some raw pumpkin raw pumpkin it's the freshness it's crunch and it's got flavor from the fat i watched jock do it [Music] that looked really tasty i hope heston thinks the same [Music] next up brent i've used the family memory and i'm actually really excited to let heston taste it my only concern is that raw pumpkin and i just hope that it's nice so it's a lamb fillet roast carrot raw pumpkin and a mustard cream native greens [Music] [Music] oh it's like all the ingredients seem to do this it's very delicate dish but it also feels like it's wrapped in a warm blanket the lamb is nice and moist the pumpkins yum the texture is perfect it's perfect it's wonderful that's a great dish thank you just reiterating the three criteria creativity is there local native produce it's there the third thing you think okay how does it bring family together it's warm it's comforting you feel like you've still had this family roast and finally has it inspired me yes thank you thank you [Music] to have the cook like that for heston is it's just it's perfect i mean i impressed heston this is the best cook i've had in the whole competition and what a day to do it i'm going to make twice cooked lamb with a lamb ju macadamia nut onion garlic puree pickled beets and some vegetables [Music] [Applause] [Music] i let myself down in that last cook i let myself get completely overwhelmed by the pressure and i kind of refusing to do that this second round i know what matt is capable of with savoury dishes anything less than my best is only going to widen his lead it's all or nothing now that i've raised my lamb i need to start building the stock in the pressure cooker i want to be building these beautiful flavors from the get-go my entree didn't have the intensity of flavor that i really love about cooking the cooking that sort of warms you from the inside and that's what i need to bring to this main course [Music] my lamb is going to take at least an hour in the pressure cooker and then i'm still going to glaze it at the end i'm pushing it but i have to utilize every second of the cook if i'm going to close the gap with matt with my sauce reducing it's time to get my pickled veggies on the go i'm gonna use a raspberry vinegar then the hot pickle for the beets and in the cold pickle for the onion raspberry vinegar can be too strong but today i think it's perfect to cut through the richness of the lamb lovely it's really smart it's probably something i wouldn't think of if i want to have any chance of making up those three points i need to be thinking about the flavors in every element that's going on this main course dish i need a creamy element on this plate so i'm making a macadamia nut onion garlic puree most purees are smooth and velvety but i want a slightly granular consistency that texture is going to come from the macadamias to add another layer to this mane great ideas ellie i have to think about the eating experience as well as the flavors that are going into this dish [Music] how they're cooking at the moment it's really beautiful what it's time to take the lamb out of the pressure cooker oh this is so good nice lamb it's falling apart [Music] it's soft it's tender and it's taken on all of the flavor that i had hoped in that pressure cooker but there's less than five minutes to go and i still have to glaze the lamb in the pan [Music] i was going to use sugar to help caramelize the lamb but it's not gonna work fast enough i need a plan b i can't let one element let me down like in round one i just have to fix it [Music] i know what this lamb needs molasses [Music] get it on that lamp to caramelize and create this textural barky crunchy crust [Music] [Applause] [Music] so that as soon as the lamb is ready i can rip it off there put it on the plate as beautifully and delicately as possible make it beautiful i have to treat this plate like i'm building a piece of art done such a good job ellie bring it home you got one minute time is running out and it's go time for that i'll grab it off the pan have a look and is the fish perfect crispy skin golden caramelisation around the edge spot on maddie that looks beautiful my molasses has done its job perfectly it's nice and shiny and rich [Music] [Applause] [Music] [Applause] [Music] oh [Applause] [Music] [Applause] [Music] i stuck true to myself and i felt like myself and whatever happens now i'm really happy [Music] alina what's the dish twice cooked lamb with a lamb jew macadamia nut onion garlic puree pickled beets and some vegetables it's pretty dishes now it's like a little plate of jewels lovely [Music] do i'm running out of words to express something that blows my mind it says shivers down my spine it's delicious it's those little clever additions of the vinegar that's used to people she used the raspberry vinegar smart you know that's that's a leaner you know rather than what everyone would go for brown vinegar mold vinegar white there you go and then this sauce oh my gosh does she know how to make sauce this could sit in any good michelin star restaurant and be happy 100 she's absolutely delivered a beautiful dish this is the alina that that got here it's in the grand final it's the one that we were expecting to see yeah in the entree around i think that's an absolutely smashing plate of food and gee i love this restaurant can you come again yeah absolutely [Music] as soon as i hear george say he wants something that's deductive then he wants something that's a guilty pleasure the first thing came to mind was the forbidden apple somebody's like to tempt you adam and eve forbidden fruit it just makes sense the idea i have in my head is an apple it's got to be something that's going to be wow to the judges so i was like i got to go all out reynold you dream of being a high-end pastry chef don't you yeah why did i just want to try to recreate something that's like a forbidden fruit in a way so it makes like an apple which is okay yeah you're going to use a mold it's going to be frozen in this stuff in the middle is that the idea yeah i've got hemisphere molds just freezing at the moment yep i'm just going to dip down to ganache and then into the red cocoa butter i love it it's fantastic it's like watching someone work in a pressure test with a recipe set by top chef so if you do pull it off the massive kudos to you massive it's ridiculous 90 minutes to think of this dish it's got a lot of elements it's got a lot of techniques that i need to keep right i feel really scared that it's going to fall apart i'm going to break it's a make or break dish today i've decided to make a difficult dish it's going to represent the forbidden fruit it's a frozen mousse coated with ganache and cocoa butter yeah i'm freaking out because i've got so many elements i'm really pushing this to the limit i'm really worried about the coating of the apple because that's what's going to make it look like the apple i want it to be smooth what are you doing i'm just trying to just get everything together yeah i'm just being stressed are we disturbing you at the moment ah yes sorry i'm just gonna go on keep going it's got edges it's got bumps and it's just not coding evenly i think that one's just gone [Music] you just gotta yeah stop take a deep breath take away the hurry because you're gonna stuff it up yeah and your dessert relies on that visual representation doesn't it reynolds don't stuff it up mate come on i'm pretty scared at the moment in my mind this dish looks absolutely amazing i'm just trying to execute that well i can't screw this up now right this is it two minutes to go hurry up come on it's time for the final coating which is the red cocoa butter coating i'm really happy it looks like an apple and i can't believe i've done it what's a dish i call it the forbidden fruit it's a chocolate mousse inside with a raspberry coulis coated with ganache and cocoa butter and i've played it up around with some raspberries and strawberries on a chocolate soil and a raspberry sorbet it looks spectacular like honestly mate that looks wonderful yeah you done it before oh no no i was hoping to make it look more like an apple i tried my best yeah i'm quite happy with it then quiet smash it open because i can't wait oh yeah oh yeah oh yeah yeah that is ridiculously good [Music] of week two not finals week next week the beginning of week two and you're putting up food like this unbelievable thank you unbelievable yeah everything is right about it the intensity of the raspberry sorbet the smoothness the slightness of the moose the chocolaty richness the cocoa coating the right amount of crumb for the dish the way it looks yeah like wow yeah wow absolutely perfect dish perfect perfect i'm absolutely gobsmacked thank you wow top five this morning let's not kid ourselves it's top three dish thank you and it deserves one of these desserts one of these come here respect [Applause] [Music] an egg it looks like a little egg come on come forward knowing heston an egg is never an egg there is a world of pain about to hatch out of that thing this dish was inspired from a recipe book in 1726 i think it was by a guy called patrick lam and that's the georgian period which was the last great period of british gastronomy before now of course and it was called eggs inversion and the recipe was really quite simple it just said you basically you take some eggs and then finish with versions so what decided to do was just flip it on his head instead of putting the eggs inversion we put the version in the egg well and the addition of 91 steps we have the pastry nest with some candied orange zest a little um thyme and then on top of that we have some sugar work to complete the nest and then we have the egg then we have the egg well the egg is chocolate casing and inside well i'll show you what's inside oh my god now there that's the coconut panna cotta you can see it's nice and delicate and then there's a fluid gel that is a mixture of mandarin and thyme thymol is the molecule that gives time its flavor and there's a time mold it's quite a lot of it in mandarin and the combination is fantastic it looks just like an egg yolk this is beyond the plate of food this is a science this is an art so if you could crack through it's not quite finished yet underneath is a coffee parfait you know it goes on and on and on it's it's a masterpiece right here's another one for tasting so you get one each give it a crack tasting all of the elements completely messes with your head you're seeing an egg but you're tasting sweet sour salty bitter notes all perfectly balanced in this incredible dessert to make the virgin egg yolk i'll begin by combining some mandarin reductions citrus reduction triple sec and virtue take 500 grams out of that mixture and i pour it into a mixer i combine that with malic acid i need to bring that up to 85 degrees once the mixture reaches temperature i can then add gelling which is a setting agent and i'll blitz that up a little bit more transfer that into an ice bath and then let it set looks good man well it's still very liquid at this hall actually she's starting to set already i need to make a move with the fluid gel she's certainly set now i just need to transfer it into the mixer and i've blitzed it at 30 second intervals until it's silky smooth and to make sure there's no grain left in it looks good maddie yeah it's super smooth once the virgie's egg yolk has been blitzed into a fluid gel and then take it over to this vacuum machine it shut it basically it looks like it's injecting all of this air in the sausage mushroom up and head towards the top of the bowl and then i don't know it just does a complete flip 180 and bank it just sinks [Music] and sucks everything out of it what just happened what you're left with is this paste on the bottom it's i've never seen anything like it before in my life looks good matt really hoping this half batch of egg yolk gel has set firm i check on the consistency it's definitely set so i click that until it's as smooth as possible [Music] the next thing i need to move on with is the coconut panna cotta and that essentially is going to be the egg white the panna cotta is is like a soft boiled egg it's got that slightly gelatinous texture to it but still firm enough for me to pipe the egg yolk into to make the panna cotta i need to combine yogurt coconut milk and coconut cream and blitz that with a hand blister for 30 seconds to combine it getting the consistency of this panna cotta right is crucial it makes up the whole body of the egg so if i don't get it right it can literally fall apart to make sure that the panna cotta sets properly i need to bloom some gelatin powder until it's a thick slushy consistency before combining with the other ingredients while the gelatin is blooming i need to get the milk coconut cream and caster sugar up to 60 degrees i can then add the blooms gelatin [Music] add that with the rest to the coconut mixture and start to pour it into the molds i need to put that into the fridge and get moving on to the other elements there's a lot of detail in these recipes um and it's hidden details you've really got to read it word for word which is probably the scariest thing about it make the panna cotta once the mixture reaches temperature i can then add the gelatin and stir that until it's combined look at the difference i'm a little worried about matt's bloom gelatin mixture it's nowhere near as thick as elena's was when she put hers into the panic good work though could be absolutely fine i just hope it still sits all right i'm working on the honeycomb that forms eventually the nest on the plates i need to start constructing the gold spun sugar and the katafi pastry nest to support this egg the first thing i need to do is make some honeycomb [Music] [Applause] then i need to allow that to set before i put it under the heat lamps to start pulling oh looks stunning ellie how crazy is that that's amazing [Music] [Applause] the next one is their category pastry nest i need to combine clarified butter mixture with the kataifi pastry then i need to shape them into beautiful even round circles pop them in the oven until they're golden brown [Music] right just love you two two hours to go come on let's get a hustle [Applause] with two hours to go i need to check on my panna cottas make sure they're set they need to be reasonably firm before i squeeze in that egg yolk i'm so excited my panna cottas have set i start to very carefully remove panna cotta from the center so i've got enough space there to fill it with the egg yolk oh it looks amazing elena good job with an hour to go i need to temper my chocolate to create the shell for this egg some this is this is tough the tempered chocolate eggshell is the key visual theatrical component of this dish it holds everything together and the appeal of this egg is that beautifully fine sharp shell when heston cracked it it just kind of fell and broke apart like a normal eggshell to achieve the perfect crack the temper of this chocolate has to be perfect this is the egg mold and i have to get the first lot of speckles to create the eggshell look then i need to work on two tempered chocolates the inside of the shell is white and the outside is milk and that's going to be sealed together around the panna cotta and the egg yolk and the parfait to create that egg the first thing i need to do is work on the milk chocolate egg layer i need to combine the coloring with the milk chocolate the color is quite amazing i just have to mix this together and then i'm going to temper it on the marble stone i haven't ever tempered chocolate on marble before i know that this is the most technical way to do it but um it's it's not something that i'm familiar with i don't do a lot of tempering it it kind of freaks me out a little bit you got it do i need to bring three quarters of it down to 27 on the marble yes you do and i measure it on the board on the board okay and then what are you going to do next and then very slowly bring it back up to 32. great you got it come on just do it now yeah all right you're all good ellie [Music] my god oh my god this is terrifying that's a hard temper i'm just freaking out now when you're lowering and increasing temperatures you can't vary a degree one degree below 27 or 1 degree above 32 and it's not going to temper properly and you won't have that perfect crack good work my milk chocolate is hit exactly 27 degrees so i can incorporate that with the rest of the mixture bring that up to precisely 32 degrees to ensure i get that perfect crack pour it into the container and attach this to the spray gun and take it over to the spraying station the spray gun is so noisy and kind of fierce i'm a little bit nervous i just want to get it right i need to take a lot of care spraying just the right amount but it can't be too thick because there's another layer of white chocolate to go in there clean them off really well elena scrape off all of the excess i need to leave that to set and hurry back to temper my white chocolate as soon as my white chocolate is in temper i actually have to fill the molds entirely and then tip out the excess before i pour it into the molds i noticed there's some dry clumps in the milk chocolate layer [Music] it's not as even as it should be but there's no time to start this whole process over i just hope that it doesn't affect the final leg shell too much while i leave my eggshells to set i can start constructing the nest that the egg will sit on it's absolutely very delicate i'm gonna have to be very careful beautiful alina i have to get these eggshells out of the mold and i have to get them filled i then need to seal it i'm pretty excited about my tempered chocolate they are shiny and they look like eggshells they look incredible what a buzz i can put the panna cotta in [Music] and then there's a little gap at the bottom for me to put that coffee parfait under that panna cotta i need to seal them so that they hold on the plate just melt the edge ever so slightly close it together very very carefully find a little bit extra of that milk chocolate mix to create a seamless delicate egg without that final seal you risk the eggs splitting open the egg isn't constructed beautifully the rest of the elements almost don't matter this is this is the hero of this dish the final step for the egg is to pour a tiny amount of liquid nitrogen over the top of the egg essentially you're freezing the egg in time the next three minutes are gonna make all the difference come on youtube [Applause] i've just managed to put this nest together now i need to finally start assembling this egg [Applause] the pressure of this cook is bearing down on me time is practically up and i've got the most finicky process to go in sealing this egg i've got hot hands the the most fragile of all chocolates a millimeter thin and i've got to try to glue that together without breaking it without melting it man and i've got about a minute and a half to go i melt the edge of the chocolate and i gently put it together and it looks like it's just holding that's it just stay there just stay there please [Applause] [Applause] there's a couple of steps in here that's telling me to seal this egg with the excess chocolate i don't have time to do that i need to finish this thing off and get it on the plate otherwise it's not going to be there what i need to take it over to the liquid nitrogen right now [Music] what's he doing i think it's just not going to do it oh my god matt just totally skipped the final sealing step and he better pray to god that that thing holds together 30 seconds [Music] all of my elements are done i know i still have to plate up the egg but i see matt running over to the liquid nitrogen station what do i do [Applause] he looks a little bit lost as to what he's supposed to do next i'm just gonna help him yeah put it on there so it doesn't ruin the rest of your stuff glove on glove on and just a tiny spoon of this over the top yep yep just over the top that's it that's it [Applause] i can't believe we've got every element up this is going to come together this is going to it happen seconds [Music] [Applause] [Music] [Applause] [Music] [Applause] you

Channel: MasterChef World

Views: 292,084

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef australia, masterchef australia easter, easter, easter dishes, easter meals ideas, easter meal recipes, easter meal, eggs, easter egg, egg dishes, egg meals, easter holidays, easter 2022, easter dishes to make, masterchef australia best dishes, best dishes masterchef

Id: PMCzcQX2TB4

Length: 42min 49sec (2569 seconds)

Published: Sat Apr 09 2022