Total time3 hours
This week, father-and-son team Mick and Matt, food nerds Kieran and Nastassia, Hobart friends Ali and Samuel, and “real housewives” Angela and Melina have another chance at life in the MKR Comeback Kitchen. But getting another crack at the show won’t come easily as the teams are put under the grill, working in the restaurant of Irish guest judge Colin Fassnidge. Comeback teams Mick and Matt and Ali and Samuel share the recipes that earned them 10/10 during the show – and why they think they should stay in the competition.
ANGELA & MELINA
Gatecrashers Angela Kennedy and Melina Bagnato came late into the competition, but they quickly made an impact with their flair for Italian cooking, preparing dishes made using recipes from their nona.
The mothers, who won the People’s Choice award for their Baharat beef dish, quickly sparked a huge rivalry with fellow latecomers Ashlee Pham and Sophia Pou. “We’ve got unfinished business,” says Angela. “It was so hard to be eliminated from headquarters we felt like we had more to give.”
BAHARAT BEEF WITH SWEET POTATO MASH & MINT YOGHURT SAUCE
Ready in 2 hours (prep time: 1 hour), serves 4
4 x 150g scotch fillet steaks
1 tbs olive oil
500g cherry vine tomatoes
2 tsp olive oil
2 tbsp olive oil
1 tbsp sweet paprika
3 tsp ground black pepper
3 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1Ž2 tsp ground star anise
1Ž4 tsp ground nutmeg
MINT YOGHURT SAUCE
250g (1 cup) plain yogurt
Juice of 1 lime
1 garlic clove
1 cup fresh mint leaves (plus extra for garnish)
Pinch cayenne pepper
Pinch ground cumin
Pinch sweet paprika
SWEET POTATO MASH
1kg sweet potatoes, peeled, sliced thickly
1Ž4 cup finely chopped coriander
2 tbsp mango chutney
1 tbsp soy sauce
1 tbsp butter
1 long red chilli, finely chopped
1. To make spice marinade, combine all ingredients in a large bowl. Add beef and rub in marinade. Refrigerate, covered, for several hours or overnight.
2. To make the yoghurt mint sauce, process all ingredients until smooth.
3. To make the mash, preheat oven to 200ºC.
4. Place potatoes in a deep baking dish. Season. Zest lime and set zest aside until later. Cut lime in half and place, cut side down, on top of potatoes. Cover dish tightly with foil. Roast for 30 minutes or until very tender. Remove foil being careful of escaping steam. Squeeze cooked limes over potatoes. Mash. Add reserved lime zest and remaining ingredients. Mash to combine.
5. Place tomatoes on an oven tray. Drizzle with oil and season. Roast for 15 to 20 minutes or until tender, charred and split.
6. Bring steaks to room temperature. Season with salt. Heat half the oil and butter in a large frying pan over medium-high heat. Cook two of the steaks for 2 to 3 minutes on each side. Transfer to a warm plate and stand for 5 minutes. Wipe pan clean. Repeat with remaining steaks.
7. Serve sliced beef with mash, tomatoes and sauce.
· This spice marinade would also work well with pork, chicken or lamb.
· If time allows, marinate steaks overnight, which will give a good depth of flavour.
· Cooking steaks in two batches ensure you don’t overcrowd the pan causing them to steam or stew.
They would also be delicious cooked on the barbecue.
KIERAN AND NASTASSIA
Judges Pete Evans and Manu Feildel were impressed with the creativity of Kieran Reidy and Nastassia Jorre De St Jorre’s trout dish in the third instant restaurant round, but the pair were eliminated after Kieran fumbled under pressure.
This time, the self-described “food nerd” friends know that they’ve got their work cut out for them. “This is our dream I’m not wasting it,” says Kieran. “This is going to be hard work it’s not going to be a free ride,” adds Nastassia.
TROUT BAKED IN SALT DOUGH WITH KIPFLER POTATOES AND WATERCRESS & LEMON CREAM SAUCE
Ready in 1 hour and 30 minutes (prep time: 1 hour), serves 4
4 plate size rainbow trout, scaled, gutted
1 lemon, sliced thinly
4 large sprigs, flat leaf parsley
4 fresh bay leaves
8 cups plain flour
5 cups table salt
2 tbsp each chopped thyme, rosemary and sage
4 egg whites
1kg kipfler potatoes, thickly sliced
2 tsp olive oil
150g piece pancetta, cubed
1 leek, thinly sliced
1 garlic clove, crushed
1 tbsp thyme leaves
WATERCRESS & LEMON CREAM SAUCE
2 tsp butter
2 cups picked watercress, chopped
300ml thickened cream
2 tbsp lemon juice
1. Preheat the oven to 200ºC.
2. To make salt dough, process flour, salt and herbs until combined. Add egg whites. Process until combined. With motor operating, add enough cold water to form a dough. Knead dough on a lightly floured surface until smooth. Divide into quarters. Roll out each quarter into a rectangle large enough to wrap trout. Lay a trout in centre of each rectangle. Fill cavity of fish with lemon slices, parsley sprigs and bay leaves. Season well. Fold sides of dough into centre, overlapping.
3. Fold in ends. Place parcels, seam side down on a greased baking tray. Bake for 15 minutes. Remove from oven and rest for 10 minutes.
4. Place potatoes in a large saucepan of cold water. Bring to the boil. Boil gently until tender. Drain. Cool.
5. Heat oil in a large saucepan. Cook pancetta until golden and crisp. Add leek, garlic and thyme. Cook until leeks are soft. Add potatoes. Toss to combine. Set aside.
6. To make sauce, heat butter in large saucepan. Cook watercress for 2 minutes. Add remaining ingredients. Cook, stirring occasionally, over a low heat until hot. Season.
7. Serve fish parcels with potatoes and sauce. Guests can crack open their own pastry parcels to reveal the fish.
· To test if your fish is cooked, insert a sharp tipped knife through pastry into thickest part of fish. It should come out very warm.
· You could use any type of plate size fish for this dish. Our trout weighed about 425g each.
· Picking watercress can be fiddly and time consuming, so do it in advance of making the sauce.