Voting Poll on the Unofficial Mindy Woods fanclub facebook page

I did this Voting Poll to see what Mindy fans would like to see happen for the Lovely mindy in the coming years..Personally for me, i would love to see Mindy Achieve all 5..what about you?

	To See Mindy Open her Own Restaurant 0 votes
	To See Mindy do a POP-UP TOUR All Around Australia 0 votes
	To See Mindy get her Own Cooking Show 0 votes
	To See Mindy get a cookbook deal 0 votes
	To See Mindy Achieve all the above. 15 votes

To vote go the unofficial Mindy Woods Unofficial fanclub facebook page and vote (link can be found on the right hand side bar of this blog

Mindy and Julia's Roman Seafood Stew

Serves: 4

Ingredients

• 2kg ripe tomatoes
• Extra virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, finely chopped
• 8 whole red mullet (100g each), cleaned
• 8 scampi
• 16 scampettini (baby scampi)
• 20 mussels
• 30 clams
• 1 loaf pugliese bread (crusty Italian loaf), sliced
• 1 garlic clove, halved
• 2 lemons, rind finely grated
• 250ml-300ml white wine

Parsley and garlic oil

• 2 bunchesflat-leaf parsley
• 2-3 garlic cloves
• 200ml olive oil

Method: Preparation: 25 minutes
Cooking: 50 minutes

1. Cut a cross in base of each tomato then place in a large pan, cover with boiling water and stand 3 minutes. Drain tomatoes. Peel, quarter and deseed tomatoes, roughly chop.

2. Cover base of a large saucepan with oil, add the onion and garlic and sauté for 5-7 minutes until soft. Add tomatoes and 2 whole mullet and simmer gently for 10 minutes until tender.

3. Fillet and pin-bone the remaining mullet. Prepare the scampi and scampettini by shelling the mid- section, leaving the heads and tails intact. Reserve some of the front claws for presentation. De-beard and scrub mussels and purge the clams.

4. Add the scampi and scampettini shells to the tomato sauce, simmer 5 minutes, adding a little water if necessary.

5. For the parsley and garlic oil; remove the leaves from the parsley and blanch in boiling water for 30 seconds. Drain and pat dry. Blanch the garlic in boiling water for 1 minute, drain and pat dry. Combine parsley, 2 of the garlic cloves and oil in a blender and blend until smooth. Pass through a fine sieve. Taste oil and adjust seasoning, adding more garlic if needed.

6. Rub both sides bread with oil and char-grill. While hot rub with cut side of garlic and sprinkle with lemon rind.

7. In a deep frying pan with a lid, heat 2 tablespoons olive oil and the mussels, pour in the wine and toss quickly. Cover and cook 1 minute until shells begin to open, add the clams add the scampi claws. Cover and cook 1-2 minutes, remove from the heat. Strain the cooking liquid into the tomato mixture, set the seafood aside. Remove the mullet and shells from the tomato sauce, season.

8. Heat oil in a large frying pan, pan fry the scampi, scampettini and mullet fillets. Toss the tomato sauce through the mussels and claws and ladle into bowls. Top with scampi, scampettini and mullet. Spoon over parsley and garlic oil and serve with bread.

Tip: always use the freshest and best seafood possible and super- ripe tomatoes. :)

 

NEWS: Mindy's cooking Classes @ BAR H

Special Thanks to the Lovely Mindy for this Information  please check right hand side bar on this blog for  BAR H website link  click on Cooking @ H link to view Mindy's Class dates.

Masterchef LIVE NEWS

 The Beautiful Mindy will be hosting Celebrity Chefs @ MASTERCHEF LIVE next week for more details please click onto the MASTERCHEF LIVE website on the right hand sidebar on this page and click on the celebrity chefs link


No copyright infringement intended. image remains courtesy and copyright of its Original owner and is for viewing purposes ONLY

News

Mindy will be appearing @ Masterchef LIVE in October (check website for more details

http://www.mastercheflive.com.au/

MasterChef LIVE

www.mastercheflive.com.au

MasterChef Live, the ultimate foodie event, is back with a new look from 7-9th October, Royal Hall of Industries & Hordern Pavilion, Moore Park.

 

 

 

 

 

 

Mindy, Julia, Audra, Ben and Andy Feature in TV WEEK

Interviews with Mindy, Adura, Julia, Ben and Andy in Australian Magazine TV WEEK (July-August 2012 issue)

 

 

 

"Cook-a-long with Mindy on Masterchef youtube channel"

 

Image Courtesy and Copyright of MASTERCHEF AUSTRALIA 2012

 

 

 

Vid Link Image Courtesy and Copyright of MASTERCHEF AUSTRALIA 2012

 

 

 

 

Click on this link below:

http://www.youtube.com/watch?v=pDvyeA7ucrE&feature=g-all-u

Mindy and Audra Cook Tomorrow Live on Masterchef Official Youtube Channel

 

 Make Sure you Join in and watch this too lovely and charming Ladies Cook up a Storm

 

 

 

                     

 

 

It's Aussie Food Week and to celebrate we're holding another two LIVE cook-a-longs - with Mindy and Audra. Catch them on the official MasterChef Australia YouTube channel http://bit.ly/Obzbq7 from 12pm AEST tomorrow!

Cooking Classes With Mindy On 5th October @ BAR H

On the 5th October the lovely Mindy with be teaching a cooking classes @ BAR H in Surry Hills in Sydney .so if you want to learn how to cook yummy Asian style cuisine and have some fun and a Laugh or 2 or 3 or 4 or more with the Masterchef Culinary queen come join in!!!
Dates: MINDY'S CLASS DATES
OCTOBER 13TH, 20TH, 27TH
NOVEMBER 3RD, 10TH, 24TH
DECEMBER 1ST, 15TH


check out BAR H website for more details:

http://www.barhsurryhills.com/

Manna Charity with Mindy, Tregan and wade 12-13th September 2012

Manna is a volunteer operated charity that helps to feed, clothe and support West Australians in need.

The amazing team of volunteers

 

 

Mindy, Bev (founder ) and Tregan

                       

special thank you to Manna Charity of the images NO COPYRIGHT INFRINGEMENT INTENDED.

 check the website at the link below
http://www.mannainc.com.au/home.html

Masterchef 2013 Applications are now being taken..

Do you have a Passion for food and love to cook and Do you have what it takes to be the next Masterchef 2013 to apply go too Masterchef website for more details

http://www.masterchef.com.au/home.htm

Home

www.masterchef.com.au

Visit the official MasterChef Australia website for all the latest from the MasterChef kitchen: Full episodes, recipes, food features, blogs, celebrity chefs and more. Brought to you by Channel TEN.

 

 

Mindy's Jalapeno Poppers with Spicy Green Mole Sauce...

Ingredients

Jalapeno Poppers

• 200g parmesan cheese, finely grated
• 10 fresh jalapeno poppers
• 200g ricotta
• 100g vintage cheddar, grated
• Zest of 1 lime
• Juice of half a lime
• 1/3 cup chopped pickled cactus (available from Fireworks)
• 1 packet panko breadcrumbs
• 2 eggs, lightly beaten
• Vegetable oil, for frying

Spicy green mole sauce:

• 2 ripe avocado’s
• Juice of 2 limes
• 2 tablespoons chopped fresh cactus ear, optional
• 1 long green chilli, deseeded
• ½ bunchcoriander root
• ½ bunchcoriander leaves
• 1 tablespoon pepitas.

To serve:

• Extra virgin olive oil
• Red Tabasco sauce
• 2 tablespoons chopped pickled cactus
• Tequila

Method

Preparation: 40 minutes
Cooking: 20 minutes

1. Preheat oven to 160°C. Line a baking tray with baking paper.

2. Make a lengthwise incision down each jalapeno and carefully remove seeds and membrane without splitting chilli completely open. Combine half the parmesan with the ricotta and vintage cheese, lime zest, juice, pickled cactus and season with salt and pepper, stir to combine. Fill each jalapeno with mixture. Wipe the outside of each jalapeno clean with paper towel and press edges together to close.

3. Combine remaining parmesan with panko breadcrumbs in a bowl. Dip each jalapeno into beaten egg and then breadcrumb mixture then set on a lined baking tray. Place in freezer for 10 minutes until crumbs are set.

4. For sauce, place all ingredients into a food processor and process until well combined. Sieve.

5. Pour enough oil into the base of a heavy  based frying pan to cover, place over medium heat. Once oil shimmers, add 2-3 jalapenos at a time and fry until golden. Drain on paper towel then return to the baking tray. Bake jalapenos for 10 minutes to warm through.

6. To serve, half fill 10 shot glasses with green mole sauce. Top with a few pieces of chopped cactus, two drops of Tabasco and a drizzle of olive oil. Place each jalapeno pepper lengthways on top of each shot glass, serve warm with  a shot of tequila on the side if desired.

Mindy's Spanner Crab and coconut Salad with Egg Nets

Ingredients:
                        1 Spanner Crab
                        1 fresh coconut
                        1 lemon
                        2 eggs, lightly beaten
                        2 Tablespoons of butter
                        * Small handful of peas
                        * lemon wedge, to serve..

method:
                  

Method

Preparation: 10 minutes
Cooking: 40 minutes

1. Bring a saucepan of salted water to the boil, place the crab in the saucepan and cook for 8-10 minutes, remove and place in the fridge.

2. Crack open the coconut over a bowl, reserve the juice, crack open the shell and scrape the flesh into another bowl.

3. Using a fine grater, grate the coconut flesh, place half in a frying pan and place over a medium heat, stir continuously until golden and remove from heat.
4 Peel the lemon skin into strips and julienne, place into a saucepan of water and bring to the boil, drain and repeat twice more, then drain and set aside.

5. Remove the crab meat from the shell and reserve the shell, place the meat in a bowl, squeeze over half a lemon, add the toasted and fresh coconut, season and stir through the lemon zest. Spoon the mixture into a ring mould on a serving plate and place in the fridge until needed.

6. Pour the eggs into a squeeze bottle, heat an oiled wok over a medium heat, squeeze the egg in a fast swirling motion over the wok to create a net, cook 2-3 minutes then carefully remove from wok, repeat with remaining egg and fold the egg nets into triangles.

7. Heat an oiled frying pan over a high heat, add the reserved shells and stir to cook until bright orange all over, remove shells from  pan, add the peas and butter, spoon the butter over the peas and cook for 2-3 minutes. Season.

8. Carefully remove the mould from the crab. Place an egg net to the side, spoon the peas to the other side with a lemon wedge and pour over any remaining pan juices to serve.

Mindy's Murtabak

Ingredients

Roti:

• 1 ½ cups plain flour
• Pinch salt
• ¼ cup ghee
• ½ cup tepid water
• Vegetable oil, to coat
   

Filling:

• 2 tablespoons vegetable oil
• 2 garlic cloves, finely chopped
• 2 cm piece ginger, peeled, finely chopped
• 2 eschalots, finely chopped
• 2 spring onions, finely chopped
• 300g minced beef
• 3 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground fennel
• 2 teaspoons ground turmeric
• 1 red chilli, finely chopped
• 1 tablespoon light soy sauce
• ½ teaspoon fresh ground white pepper
• 2 eggs, lightly beaten
• 1 handful fresh bean shoots

Pickle:

• ½ cup rice wine vinegar
• ½ cup caster sugar
• 2 tablespoons fish sauce
• 1 coriander root
• 1garlic clove, crushed
• 1 red chilli, deseeded, finely chopped
• 1 long green chilli, deseeded, julienned
• 1 Lebanese cucumber, peeled into ribbons with a vegetable peeler
• 1 tomato, blanched, peeled, deseeded, finely diced.

Method

Preparation: 1 hour plus 1.5 hours resting time
Cooking: 45 minutes

1. For roti, sift flour and salt into a bowl, make a well in the centre, add ghee and mix well, gradually add the water to make a dough. Knead on a clean bench for 10 minutes or until soft and elastic. Place dough in a bowl and cover with a damp cloth, set aside to rest (ideally for 2 hours) or in a warm place for at least 25 minutes. Remove from bowl, roll on an oiled bench into a 30cm log, cut into 4 equal portions and roll into balls. Coat each ball lightly with oil. Flatten and stretch each ball into a flat round shape the size of a dinner plate.

2. For filling, heat oil in a wok over high heat, add the garlic, ginger, eschalots and spring onions, quickly stir-fry. Add mince and keep stirring to brown all over. Add ground coriander, cumin, fennel, turmeric and chilli. Stir in the soy and white pepper. Cook a further 2-3 minutes or until mince is cooked. Remove from wok and set aside.

3. For pickle, place the vinegar, sugar and fish sauce in a saucepan, place over a medium heat and bring to the boil, add the coriander root, garlic and chilli, reduce to a simmer and reduce by 1/3, place the cucumber and chillies in a bowl, strain the liquid and pour over, set aside. Just before serving add the tomatoes. Line a 5-6cm chefs ring or cookie cutter with cucumber ribbons to form a cylinder. Fill with a little of the pickle mixture.

4. Heat an oiled flat grill plate over a high heat, place flat dough onto the hot pan, spoon 4 tablespoons of the filling into the centre of the dough, cover with a tablespoon of the beaten egg and top with bean shoots, and cook for 1-2 minutes, Fold each corner in to form an envelope and enclose the mixture, using a  a flat spatula carefully turn over and cook for a further few minutes or until golden brown and crispy. Repeat with remaining dough.

5. Cut on a diagonal, place on a serving plate with the pickle to serve.

Mindy's Crispy Skin Duck with fragant red Curry & Lychees, Thai coconut & Fish Floss Rice.

Ingredients:

 
Red Curry Paste:

12white pepper corns

3teaspoons coriander seeds, toasted

1teaspoon cumin seeds toasted

1teaspoon fennel seeds, toasted

3cmgalangal

8cloves garlic

15dried red chillies deseeded, then soaked in warm water until soft

8kaffir lime leaves

1bunch coriander roots, chopped

2stalks lemongrass, white only, chopped

6long red chillies, deseeded

1teaspoon mace

2cmbelachan (shrimp paste), toasted in foil

Zest and juice of 2 limes

Duck

• 2duck marylands
• 4tablespoons five spice powder
• 2tablespoons rice flour

Red curry

• 3tablespoons vegetable oil
• 375mlcoconut cream
• ¼ cup fish sauce
• 4tablespoons palm sugar
• Juice of 2 limes
• 6torn kaffir lime leaves
• 8fresh or tinned lychees

Coconut rice

• 1cup jasmine rice
• ½ cup shredded coconut
• ½cup toasted shredded coconut
• 3kaffir lime leaves, very finely shredded
• 250mlcoconut cream
• 2tablespoons shaved coconut palm sugar

Fish floss

• 150gwhite fish, skin on
• 3tablespoons salt flakes
• Vegetable oil, for frying

Garnishes

• ½ cup day-old cooked rice, deep fried
• Picked basil leaves
• Picked Vietnamese mint leaves
• Lime wedges
• Thai or Holy basil, deep fried
• 1long red chilli, sliced on the diagonal
• 4kaffir lime leaves, finely shredded

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Method

1. Preheat oven to 180°C.

2. For red curry paste, grind spices in a mortar and pestle or spice grinder. Place all ingredients into a food processor with ground spices and process to a smooth paste. Add 1-2 tablespoons oil if required.

3. For duck, clean tendons and knuckle from end of duck legs. Rub five spice powder into duck, season with a pinch of salt, cover and set aside.

3. For red curry, heat oil in a large frying pan or wok. Heat to shimmer point, add 5 heaped tablespoons of prepared curry paste (remaining curry paste can be frozen for another use) and fry until fragrant.

4. Add half the coconut cream, stir through to combine, reduce heat, add fish sauce, palm sugar and lime juice to taste. Allow sauce to simmer, add kaffir lime leaves, cover.

5. Cook jasmine rice according to packet instructions. When cooked stir through coconut cream, toasted and untoasted coconut, lime leaves and palm sugar. Cover to keep warm.

6. For fish floss, place fish on a wire rack set on a tray and bake in oven for 30-40 minutes until very dry and completely cooked through. It is important all moisture is removed from the flesh to achieve end result. Flake fish flesh, season with salt flakes and place on paper towel to absorb moisture. Reserve skin.

7. Heat oil in a wok or saucepan to 160°C. Gently sprinkle one tablespoon flaked fish over the surface of the oil, allow it to bubble for 30 seconds, then gently scrape fish together to one side of fryer with a slotted spoon. Flakes will stick together. Gently flip, cook for a further 30 seconds, then remove and drain on paper towel. Repeat with remaining fish. Deep fry fish skin until crisp. Break into pieces and combine with floss.

8. To cook duck, increase oil to 180°C. Place duck on a small plate and place inside a steamer, steam for 12 minutes. Drain on paper towel. Dust with rice flour, deep fry for 8 minutes in 180°C oil. Drain. Chop with a cleaver into 4-5 pieces.

9. To finish red curry, reheat sauce and add remaining coconut cream. Adjust to taste with palm sugar, fish sauce and lime juice. Add lychees and stir through.

10. Pour red curry sauce into a deep serving bowl, arrange duck pieces on top of each other in the centre of the bowl. Top with crispy rice, crispy holy basil, mint, lime wedges and chilli. Serve rice in a separate bowl and top with floss and crispy fish skin. Top with shredded kaffir lime leaves and fish floss.

 

 

 

Sweet Victory: Mindy Wins Masterchef Magazine Cover

Mindy's Chocolate Mousse Tart on the Cover of Masterchef Magazine

Ingredients

Chocolate shortcrust pastry

• 100g (2/3 cup) plain flour
• 70gDutch cocoa
• 20gground almonds
• 60gicing sugar
• 90gunsalted butter, chilled, chopped
• 1 egg lightly beaten

Chocolate mousse

• 275gdark chocolate (70% cocoa solids), finely chopped
• 140g unsalted butter,  chopped
• 2eggs
• 3egg yolks
• 110g (1/2 cup)caster sugar
• 1orange, zested

Orange caramel

• 110g (1/2 cup)caster sugar
• 100mlorange juice
• 3oranges, segmented
• Baby basil leaves (optional) and mascarpone, to serve

Method

Preparation: 30 minutes plus 45 minutes to rest pastry
Cooking: 40 minutes

1. Preheat oven to 180°C. You will need a 24cm round fluted tart pan.

2. For pastry, places flour, cocoa, almonds, sugar and a pinch of salt in a food processor and process for 30 seconds or until well combined. Add butter and process until mixture resembles breadcrumbs. Add egg and process until mixture almost comes together. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

3. Roll out pastry between 2 sheets of baking paper until 4mm thick, then use to line pan. Using scissors, trim pastry to 5mm above tart pan rim, then prick base with a fork. Freeze tart shell for 15 minutes. Line tart shell with baking paper, place pan on an oven tray and bake for 10 minutes. Remove paper, then bake for a further 10 minutes or until pastry is dry. Cool for 10 minutes.

4. Meanwhile, to make chocolate mousse, place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water and stir occasionally until smooth. Set aside to cool slightly. Reserve pan of water on the stove.

5. Place eggs, egg yolks and caster sugar in a heatproof bowl over the pan of simmering water. Using hand-held electric beaters, whisk on medium speed for 6 minutes or until nearly tripled in volume and mixture holds a trail. (Alternatively, using a balloon whisk, whisk for 10 minutes.) Remove from heat, add zest, then fold into chocolate mixture in 3 batches until just incorporated. Immediately pour mousse into tart shell and level with an offset spatula. Place pan on an oven tray and bake for 18 minutes or until just set.

6. Meanwhile, place caster sugar in a medium frying pan over medium heat and cook for 3 minutes or until sugar begins to melt. Swirl pan as sugar begins to caramelise, but do not stir. In a separate small saucepan, bring orange juice to the boil. Once caramel is a deep golden, immediately pour in hot orange juice, taking care as mixture will splutter, and stir until smooth. Place orange segments in a heatproof bowl and pour over orange caramel. Brush hot tart with a few coatings of orange caramel, then set tart aside for 20 minutes.

7. To assemble, using a slotted spoon, place a spoonful of orange segments over centre of tart, scatter with basil leaves, if using, and drizzle with a little orange caramel. Serve with mascarpone and remaining orange segments and caramel.

 
 
 

 

 

That's life Magazine Interview with Mindy

http://www.thatslife.com.au/Article/Real-Life/Real-Life-TV/Masterchef-Mindy-Woods

22.08.2012 Kylie kwong and Mindy Woods reunite for Audi Hamilton Island Race Week

http://www.winefoodhotel.com/blog/view/wine-food-hotel-news-6/kylie-kwong-mindy-woods-reunit-1148/

Photos of Mindy and the rest of the Gang from Masterchef 2012