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

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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.