Masterchef Junior Challenge II: The Recipes

As you would know from the last post, the long weekend was chaos in our household with the staging of the Masterchef Junior Challenge. The challenge itself is detailed in our earlier post – this is the recipes we gave the kids to cook from … all of which stand up by themselves but aren’t that tricky to pull off.

The entrée is Scott’s own invention, born one Friday night when we had fresh prawns but no energy and not much idea. It’s basically prawns marinated in Balti Curry paste and Greek Yoghurt, then cooked quickly on the bbq. The main and dessert come from Bill Granger’s Bill’s Open Kitchen cookbook (a no-fail favourite), and follow after the jump.

Lamb Racks with Breadcrumbs, Parsley and Lemon

  • 3 thick slices whole meal or sourdough bread
  • 1/4 cup finely chopped flat-leaf parsley
  • finely grated zest of 1 lemon
  • 1 garlic clove, crushed
  • 1/4 cup olive oil
  • sea salt
  • freshly ground black pepper
  • 2 x 8 French-trimmed lamb rack
  • olive oil, extra
  • 2 tbsp Dijon Mustard
  • 500g cherry tomatoes on the vine
  • 4 garlic cloves (optional)
  1. Preheat the oven to 180°C. Place the bread on a baking tray and toast for 20 minutes, or until lightly golden.
  2. Remove from the oven and leave to cool.
  3. Crumble the toasted bread with your hands or process in a food processor until breadcrumbs form.
  4. Place the breadcrumbs with the parsley, zest, garlic, olive oil, salt & pepper into a bowl and stir to combine.
  5. Rub a little of the extra olive oil over the lamb racks.
  6. Season the lamb liberally with salt and pepper.
  7. Heat a large frying pan over a high heat for 2 minutes and place the racks, fat side down, in the pan and cook for 2 minutes.
  8. Remove to a baking tray.
  9. Spread the top of the lamb racks with mustard and press on the bread crumb mixture.
  10. Place the cherry tomatoes and the garlic in a separate baking tray with a little olive oil and put in the oven with the lamb.
  11. Cook for 25-30 mins, or until the lamb is cooked and nicely pink.
  12. Remove the lamb from the oven and leave to rest on a baking tray loosely covered with foil for 5 minutes.
  13. Turn the oven off but leave the tomatoes in to keep warm.
  14. Cut each rack in half then serve with the roast tomatoes and garlic.

Soft-Centred Chocolate Puddings

  • 200g good-quality dark chocolate, chopped
  • 100g unsalted butter, chopped
  • 3 eggs, lightly beaten
  • 115g caster sugar
  • 2 tbsp plain flour
  • creme fraiche or ice cream to serve
  1. Preheat the oven to 200°C.
  2. Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water, and stir until just melted.
  3. Place the eggs, sugar and flour in a bowl and mix until just combined.
  4. Gradually mix in the chocolate mixture.
  5. Pour the mixture into four 250ml (1 cup) oven-proof ramekins and place on a baking tray.
  6. Bake until the edges are set, about 15 minutes.
  7. Serve with cream, ice cream or creme fraiche.

~ by swalloworspit on June 20, 2010.

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