Today, we’re showcasing a selection of incredible recipes featured in the first 3 weeks of MasterChef Australia 2024.
This Pine and Swine recipe comes courtesy of the season’s ninth episode.
Serves 6
Ingredients
Pulled Pork
3 tbsp vinegar
2 tbs light brown sugar
1 tbsp smoked paprika
½ tsp ground cumin
2 tsp garlic powder
2 tsp onion powder
2 tbs salt
1kg pork shoulder, skinned and boned
handful of parsley, chopped
1 tbs chilli flakes
600ml beef stock
1 whole green chilli
Labneh
200g Greek yoghurt
1 ½ tsp salt
1 tsp roasted curry powder
2 tsp honey
Roasted Curry Powder
1 tsp ground cumin
1 tsp ground fennel
1 tsp powdered turmeric
2 tsp Kashmiri chili powder
1 sprig curry leaves
2 tsp black mustard seeds
1 tsp ground coriander
½ tsp ground cardamom
1 inch piece cinnamon bark
Spiced Tomato Sauce
1 large Roma tomato, roughly chopped
1 medium kumato tomato, roughly chopped
3 cherry tomatoes
1 small shallot, sliced
2 cloves garlic, sliced
1 sprig curry leaves
½ tsp black mustard seeds
¼ large green chilli sliced
1 tsp salt
1 ½ tsp white sugar
2 tsp oil
2 tsp white vinegar
Tempered Pineapple
1 tbs grapeseed oil
1 tsp black mustard seeds
200g fresh pineapple, cut into 1cm brunoised
1 sprig curry leaves
1 small shallot, sliced
1 whole large green chili sliced
1 tsp salt
1 tsp chili flakes
1 tsp white pepper
1 inch piece cinnamon bark
¼ tsp turmeric powder
3 tsp honey
Rough Puff
250g strong plain flour
1 tsp salt
250g cold butter, cubed
2-3 tbsp cold water
1 egg yolk, whisked
Pine and Swine Method
1. Preheat oven to 220°C on fan forced. Line a tray with baking paper.
2. To cook the Pulled Pork, place all ingredients except for the green chilli in a pressure cooker and stir well. Cook pork on high pressure for 48 minutes.
3. Once pressure has been released from the vent, check the tenderness of the pork. The pork should shred into strands. If required, simmer in the braising liquid for a further 5-10 minutes. Allow pork to cool in the pressure cooker until ready for assembly.
4. For the Labneh, mix the Greek yoghurt together with the salt.
5. Line a sieve with a cheesecloth and place yoghurt in the cloth. Allow excess water to drain for 45 minutes by placing a bowl under the sieve.
6. Once water has been extracted, place the strained yoghurt in a clean bowl and mix through all the other ingredients. Set aside in the fridge.
7. For the Rough Puff, combine flour and salt into a large bowl. Roughly break butter cubes into small chunks and add to the bowl, rub in loosely so that bits of butter are still visible.
8. Add the water, a tablespoon at a time and mix. Keep mixing until you have a firm rough dough. The dough should be just held together, without excess water.
9. Cover with cling film and leave to rest for 6 minutes in the freezer.
10. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
11. Roll the dough until you have an even rectangle shape. Keep edges straight and even, taking care not to overwork the butter streaks – you should have a marbled effect.
12. Fold into thirds like a letter. Then wrap lightly and place the dough in the freezer for 7 minutes. Remove and roll in a counter-clockwise direction to the previous roll. Repeat this process 3-4 times whilst continuing with the other elements.
13. After the final roll, cover with cling film and chill in the fridge for at least 10 minutes.
14. Roll out the dough into a rectangle that is at least 18cm x 29cm and around 3mm thick. Trim the edges and cut six rectangles, around 13cm x 9cm in size. Transfer to a baking tray.
15. Score the dough with a small paring knife so that you trace a photo frame like edge in the dough sheet to create a border approximately 1cm thick. Brush the dough with whisked egg yolk before baking for around 18-20 minutes, until the dough is puffed and golden.
16. Using the border as a guide, gently press down on the puff pastry to create a dip in the puff to add fillings into. Set aside.
17. Meanwhile, for the Roasted Curry Powder, toast all spices and aromatics in a dry frying pan for 5-7 minutes on a medium flame until fragrant. Do not let spices burn.
18. Grind to a fine powder using an electric spice grinder and set aside.
19. For the Spiced Tomato Sauce, place all ingredients, except the vinegar, in a large frying pan on a medium heat. Add 1 teaspoon of roasted curry powder and fry for 6 -8 minutes until tomatoes collapse and cook down.
20. When cooked, place sauce into the cannister of a stick blender and puree until very smooth.
21. Add the vinegar and stir. Season to taste, adjust with salt and sugar as needed. Set aside.
22. For the Tempered Pineapple, heat oil in a frying pan on medium heat. Once warm, add mustard seeds and fry until they start to pop, then place all ingredients except honey and sauté for 10-15 minutes until pineapple is soft. Add honey and set aside.
23. To finish cooking the pork, place 300g of the shredded pork with 1 tablespoon of the roasted curry powder and a whole green chilli in a wide frying pan and cook on a low heat. Sauté gently for 5 minutes or until the spice powder is cooked through. Finish by adding 200ml of the braising liquid and cooking on a medium heat so that the shredded pork can absorb the liquid.
24. To assemble, place around 1 tablespoon of the tomato sauce inside the cooked puff pastry shell and spread carefully, taking care not to damage the puff pastry borders. Then, place approximately 2-3 tablespoons of the pulled pork mixture over the tomato sauce making sure the entire area is sufficiently covered. Add the tempered pineapple over the pork, allowing bits of the pork to peek through. Gently place small dollops of the labneh amongst the pineapple and serve.