Savoury Master Chef Update

Well done to Lara, Hamish, Carmel, Tabitha, Ariella and Laura, who have each completed three fabulous dishes for our Savoury Master Chef Competition. Here are this week’s recipes. Next week is the final!

This is Tabitha’s Recipe for Chickpea Salad with Goats Cheese Crostini

Giving the red onion a stir!
Having fun with goats cheese crostini.
And ready to eat!

Lara’s Beetroot Tarte Tatin

 250g rough puff pastry, or all-butter puff (ready made).
A knob of butter
1 tablespoon rapeseed or olive oil
2 tablespoons cider vinegar
2 teaspoons soft brown sugar
300g – 400g baby beetroot (about the size of a golf ball, scrubbed and halved.
Sea salt and freshly ground black pepper
1 or 2 shallots (or 3 to 4 spring onions) Trimmed and finely chopped.
1 teaspoon English mustard
1 tablespoon cider vinegar
4 tablespoons rapeseed oil
A pinch of sugar
A handful of parsley leaves (finely chopped).

1.       Preheat the oven to 190 degrees C (Gas Mark 5). Roll out the pastry on a lightly floured surface to a thickness of about 5mm.
2.       Take an oven proof frying pan (or a tarte tatin dish) roughly 20cms in diameter. Place it upside-down on the pastry and cut around it. Wrap the pastry disc and place it in the fridge.
3.       Melt the butter with the oil in a frying pan (or tarte tatin dish). Add the cider vinegar, sugar, and some salt and pepper. Stir well, then add the halved beetroot and toss in the juices.
4.       You want the beetroot to fill the pan snugly, so add a few more if you need to. Cover the pan with foil. Transfer to the oven and roast for 30-40 minutes, until the beetroot are tender.
5.       Take the pan from the oven and re-arrange the beetroot halves neatly, placing them cut-side up. Lay the pastry disc over the beetroot, patting it down and tucking it in the edges down the side of the pan.
6.       Return to the oven and bake for 20 minutes, until the pastry is fully puffed up and golden brown.
7.       Leave the tarte to cool in its dish for about 15 minutes. Then turn it out by putting a plate over the top and inverting it. Pour any juices left in the pan back over the beetroot.
8.       Put the ingredients for the vinaigrette into a screw-topped jar. Season well with salt and pepper, then shake to combine. Trickle over the tarte tatin and serve.
In goes the beetroot!
Now for the vinaigrette!
And the finishing touches

Carmel’s Rainbow Pizza
Pizza Base
One cup of quinoa, uncooked – 120g     1/3 cup of water – 80ml                      1 large tablespoon of olive oil – 10ml
1/2 teaspoon of baking powder     1/2 teaspoon of salt

Pizza Toppings
 One cup of passata
1 cup of grated cheese e.g. cheddar or parmesan   
Chopped vegetables to make a rainbow – here are some ideas:
Red – cherry tomatoes, red pepper
Orange – orange pepper, carrot
Yellow – sweetcorn, yellow pepper, pineapple
Green – broccoli, spinach, basil, peas
Purple//blue – red onion, red cabbage

1.       Soak your quinoa in bowl of water for a few hours (overnight is best if you remember!) 
2.       Preheat your oven to 180c (200c non-fan assisted) 
3.       Rinse your soaked quinoa in a sieve, then add it to a food processor or blender with all of the other crust ingredients and blend on high until smooth and creamy (this can take a few minutes). It should resemble a thick pancake batter – if it looks too thick just add a little more water and whizz again in the blender.
4.       Pour your pizza dough mixture onto the middle of the baking tray lined with parchment and use a spatula to shape it into your pizza base. NOTE: this shouldn’t be too thick, about 0.5cm, just like a pizza! You can either make one large pizza or two medium sized pizzas 
5.       Cook in the oven for around 15 mins until slightly browned and then carefully flip it over and cook for another 10 mins on the other side until golden. If it doesn’t come away from the parchment easily then let it cook for another few mins before flipping over 
6.       While your pizza base is cooking chop all the vegetables you have chosen to create your rainbow topping 
7.       Remove your pizza base from the oven and top first with passata, then with grated cheese and then the really fun part – build your rainbow! 
8.       Cook for a further 8 – 10 minutes until the cheese has melted. Don’t forget to take a picture of your masterpiece so you can show all of your friends and family what you created
Preparing ingredients.
Now for the topping!
Carmel’s beautiful Rainbow Pizza is complete

Ariella’s Chicken Mango Curry

 100g uncooked red lentils (1/2 Cup)
250g carrot (2 Medium)
750mL chicken stock (3 Cups)
2 Cup cubed mango (frozen is fine)
1 Cup Coconut milk
2 Tbsp oil
1 large onion finely diced
2 cloves garlic finely chopped/minced
2 cm cube root ginger peeled and finely chopped/minced
1 tsp cumin
½ tsp turmeric
Cinnamon stick or 1/2 tsp ground cinnamon
4 green cardamom pods
400g skinless chicken cubed into bite sized pieces (Breast, tenderloin, thigh)

Rinse the red lentils place in a pot.                  
Roughly chop the carrots and add to the pot
Add stock, cover and simmer for 20 mins  
Add 1 Cup of the mango (if it is frozen let it soften for a few minutes in the hot liquid.  
Add Coconut milk and blitz into a smooth orange sauce
Heat oil in pan
Sauté onion until lightly coloured
Add garlic and ginger, sauté for a further 1-2 mins
Add all dry spices and cook off for 1-2 mins
Add the lentil carrot coconut milk and mango sauce to the pan
Add the diced chicken, cover and gently simmer for 30 mins. Stir every 10mins or so. 
Add the remaining 1 Cup oof cubed mango and simmer for a further 5 mins, to heat through
Serve (Try to fish out the cardamon pods and cinnamon stick, they are not that nice to crunch down on)

A careful stir!
Accurate measurement of ingredients.
And ready to eat!

Laura’s leek and salmon lasagne

Ingredients: 2 tbsp Olive oil, 400g of trimmed and finely chopped leeks, 150g of frozen chopped spinach, 10g of fresh dill, 300ml of half-fat creme fraiche, 150g of Boursin soft garlic cheese, 100ml of hot chicken stock, 250-300g of fresh lasagne sheets, 400g of skinned and thinly sliced raw salmon fillet, 125g of ball mozzarella cheese. 

1. Preheat the oven to 180 degrees. 

2. Heat the oil in a non-stick frying pan and cook the leeks for 5 minutes until softened. Add the frozen spinach and melt it down with the leeks, then add the chopped dill and stir. Season and set aside. 

3. In a large bowl, gently whisk together the creme fraiche, boursin and stock until combined and smooth. 

4. In an ovenproof dish assemble the lasagne in your dish and finish with a couple of spoons of sauce. Tear the mozzarella over the top. 

5. Place in the oven and bake for 40-45 minutes until bubbling and golden on top. Rest for 5-10 minutes before serving. 

Here is Laura’s Leek and Salmon Lasagne.
Ready to eat, and served with colourful carrots and peas.
So tasty that it didn’t last for long.

BBQ Burgers, Couscous and Pesto (Hamish Style)



500g mince

1 onion


1 egg

Pepper and paprika

Worcestershire Sauce




250g couscous

Cherry tomatoes


Carrots & sweetcorn

½ red onion

30g toasted pine nuts


300ml vegetable stock




50g basil

50g pine nuts

Garlic clove (crushed)

Salt & pepper

50m olive oil

50g Parmesan cheese

½ lemon (juice)


For the burgers…

  1. Chop onion finely in food processor.
  2. Add mince, breadcrumbs and seasoning. Blitz!
  3. Add egg. Blitz until well combined.
  4. Leave covered in the fridge for 2 hours.
  5. Divide into 6 patties.
  6. BBQ and serve with couscous.

For the couscous…

  1. Chop carrots into small pieces and boil for 10 minutes.
  2. Roughly chop onion and fry for 5 minutes.
  3. Add stock to couscous. Cover for 5 minutes.
  4. Half cherry tomatoes and add to couscous.
  5. Add veg. Fork through.
  6. Add 3-4 tbsp pesto.
  7. Add pine nuts and fresh basil.

For the pesto…

  1. Toast pine nuts (include some extra to add to couscous).
  2. Place basil, garlic, salt and pepper into a food processor. Blitz.
  3. Add pine nuts and oil. Mix in.
  4. Stir in Parmesan and lemon juice to taste.

Hamish having fun with burgers, couscous and pesto.