Tonight’s MasterChef Australia semi-final was all that we hoped it would be – and more! Featuring special guest Shannon Bennett and a three-course service challenge, this was the perfect penultimate episode for what has been an incredible season.
Below, we’ve showcased two of the MasterChef Australia recipes featured in tonight’s episode – which means you can enjoy tomorrow night’s Grand Finale in style.
It’s going to be so good when those opening credits role and you’ve got this wonderful Lamb, Saag & Spiced Jus recipe, plus a delightful Lamington dessert, waiting just for you!
MasterChef Lamb, Saag & Spiced Jus Recipe
Serves 8
Shredded Lamb and Spiced Jus Ingredients
400g lean lamb shoulder
3 brown onions
20ml grapeseed oil
750ml water
250ml beef stock
10ml apple cider vinegar
3 tbsp red wine vinegar
1 small red onion, very finely sliced
1 tbsp caster sugar
1 tbsp coriander seeds
1 tsp garam masala
1 baby fennel, finely diced
Salt flakes, to season
Lamb Backstrap Ingredients
4 lamb backstraps
150g fine salt
100g caster sugar
5 whole cloves
5 coriander seeds
5 black peppercorns
5 juniper berries
5 star anise
2 sprigs thyme
2 bay leaves
Zest ½ lemon
Zest ½ orange
1.5L water
60ml olive oil
30g butter
2 tsp garam masala
Saag Ingredients
1 tbsp olive oil
1 shallot, finely chopped
1 clove garlic, crushed
1 bunch English spinach, finely chopped
75ml thickened cream
Salt, to season
Lamb, Saag & Spiced Jus Recipe Method
1. Fill and heat a water bath to 85o
2. For the Spiced Jus, prepare a lamb stock. Heat the pressure cooker on sauté mode. Season the lamb shoulder generously and place into a pressure cooker. Sear on all sides until browned all over. Add enough water to cover, then seal and cook on high pressure for 1 hour.
3. Peel the onions and use a mandolin to thinly slice.
4. Place grapeseed oil and sliced onions into a large frypan and cook over medium heat until dark golden and sweet, about 20 minutes. Add water, stock and apple cider vinegar to deglaze pan. Transfer onion and liquid to a large vacuum sealable bag. Vacuum seal then carefully submerge bag in water bath for 60 minutes.
5. Once lamb shoulder has cooked, release steam and uncover. Remove 2 cups of cooking liquid and strain into a saucepan. Simmer and skim surface to remove excess fat and scum, until reduced by half. Allow the lamb to cool in the remaining liquid.
6. Place red wine vinegar, red onion, sugar and coriander into a small saucepan and bring to the boil. Set aside to infuse for 30 minutes.
7. Pour the cooking water through a fine sieve into a small saucepan and simmer until reduced and thickened to ½ cup. Add garam masala and season. Remove from the heat.
8. Remove onions from water bath. Whilst warm, pass through a coffee filter into a medium saucepan, pressing the onions to remove as much liquid as possible. Discard the onions and filter.
9. Place cooking liquid over high heat and boil until reduced to 250ml, skimming impurities from the surface and discarding. Reserve ¼ cup for dressing the shredded lamb. Add the reduced lamb stock to the remainder and simmer until reduced to about 250ml. Remove from the heat, cover and set aside.
10. For the Lamb, place backstraps on a small wire rack set over an oven tray.
11. Place dry spices in a medium saucepan and lightly toast over medium heat until fragrant.
12. Add the salt and sugar to the pan along with the thyme, bay leaves, citrus zests and 500ml water and bring to the boil. Stir until the salt and sugar have completely dissolved, then remove from the heat. Pour into a deep baking dish and add remaining 1L water. Allow to cool to room temperature then add the lamb and set aside to brine for 60 minutes.
13. Rinse lamb briefly in cold water and pat dry.
14. Place a large frypan over medium high heat. Add oil, butter and garam masala and when foaming, add lamb and cook until well caramelised, turning and basting until the internal temperature of the lamb reaches 50-52o Remove from the pan and place onto a warm tray to rest.
15. For the Saag, place olive oil into a medium saucepan over medium heat. Add shallot and garlic and cook until translucent. Add spinach and cook until soft. Add cream and cook until reduced. Transfer to a high power blender and process until very smooth. Season with salt, to taste. Cover to keep warm and set aside.
16. To serve, shred the lamb shoulder and place into a bowl. Add the pickled onions, chopped fennel, reduced onion liquid and season to taste. Place two portions of lamb backstrap onto plates. Top one portion on each plate with 1 heaped tablespoon shredded lamb. Add 1 tablespoon saag, fresh mint and fennel fronds and a drizzle of spiced jus.
MasterChef Lamington Recipe
Makes 8. Serves 8.
Strawberry and Orange Inserts Ingredients
1 leaf gold gelatine
20g caster sugar
65g strawberry puree
65g morello cherry puree
Zest from ½ orange
½ tsp vanilla paste
Crumble Ingredients
60g moist coconut flakes
60g feuilletine
Salt
Coconut Snow Ingredients
400ml coconut cream
150g caster sugar
100ml thickened cream
Orange zest
Chocolate Mousse Ingredients
3g leaf gold gelatine
300g thickened cream
3 egg yolks
35g water
45g caster sugar
75g 70% dark chocolate
150g 33% milk chocolate
Chocolate Dip Ingredients
150g cocoa butter
125g 70% dark chocolate
1 tsp ground cardamom
Lamington Recipe Method
1. Preheat oven to 180°C fan forced.
2. For the Strawberry and Orange Inserts, bloom gelatine in cold water for 5 minutes.
3. Place sugar, half of the strawberry and cherry purees and zest into a Thermomix and process to reach 60o
4. Add drained and squeezed gelatine and process until combined. Stir in remaining puree, zest and vanilla.
5. Pour in 8 x 2cm silicone sphere moulds and freeze until solid.
6. For the Crumble, place coconut onto a tray and toast in the oven until golden, about 15 minutes. Remove from the oven and set aside to cool. Combine in a bowl with the feuilletine and salt. Set aside in an airtight container.
7. For the Coconut Snow, place ingredients into a blender and blend until smooth.
8. Half fill the bowl of a stand mixer bowl with liquid nitrogen.
9. Working with a small amount at a time, drip coconut mixture into the liquid nitrogen. Using a slotted spoon, lift out the frozen mixture and carefully drain any excess liquid nitrogen from the spoon. Transfer into a Thermomix and blend for a couple of seconds to the consistency of snow then pour into a tray and reserve in freezer. Repeat with remaining mixture.
10. For the Chocolate Mousse, bloom gelatine in iced water for 5 minutes. Set aside 1 tablespoon of cream then whisk the remaining cream to medium peaks and set aside.
11. Whisk yolks in a bowl until light and fluffy.
12. In the meantime, boil water and sugar to 118o
13. Slowly pour into eggs, whisking continuously until mixture thickens and cools to room temperature.
14. Melt chocolates together in a bowl over simmering water. Stir through the reserved cream. Remove from the heat.
15. Drain the gelatine and squeeze out excess water. Place into a small pan over low heat and stir until just melted.
16. Fold through the egg mix then fold in chocolate. Fold in the whipped cream and transfer to a piping bag.
17. Pipe mousse into 8 x 5cm cube moulds until 2/3 full. Push in frozen strawberry orange insert then cover with remaining mousse. Level the surface then place into the freezer until set.
18. For the Chocolate Dip, combine cocoa butter and chocolate in the canister and melt slowly in the microwave until melted, smooth and the temperature is 40o Add ground cardamom and blend until incorporated.
19. Unmould lamingtons and using a skewer placed into each, lower into the chocolate dip until fully coated. Drain excess then place onto a lined baking tray. Remove the skewer and return the tray to the freezer to set for 10 minutes. Transfer the tray to the fridge to temper for 2 hours before serving.
20. To serve, place a spoonful of crumble onto each plate. Place a lamington cube on top then finish with a spoonful of coconut snow.
MasterChef Australia Recipes
Catch up on all of the best recipes from this year’s season of MasterChef Australia. Start cooking today and find out what the MasterChef Australia judges loved about each of these dishes!