With Masterchef 2015 about to burst onto channel 10, there should be an abundance of cooking inspiration to tantalize the taste buds of even the most novice home chefs!
Over the coming weeks we will highlight the best of the pork recipes cooked up on the show as well as weekly recaps for all the information you missed so you can give your cooking a new lease of life.
Getting inspired to get in the kitchen need not be a chore, it is a fun and creative way to get the whole family together and share the joy of cooking as a team. Luckily there is no Masterchef judge at home, so you can enjoy being inspired and let the taste of your delicious family meals do the rest of the talking.
For a little taster of inventive and fun cooking, try previous contestant Tracy Collins’ candied beer bacon sliders with slaw and aioli ready for the start of the 7th season of the cooking addiction that is Masterchef Australia.
Ingredients – Makes 4 sliders
What you'll need
Beer and Tomato Chutney:
- 100 g tinned, crushed tomatoes
- 1 teaspoon Worcestershire sauce
- 100 g brown sugar
- 50 ml Guiness beer
- 100 ml IPA beer (or any pale ale)
- salt and pepper, to taste
- 1 egg yolk
- 1 clove garlic, peeled and finely chopped
- 1 teaspoon Dijon mustard
- 150 ml grapeseed oil
- 1 teaspoon tarragon vinegar
- salt, to taste
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
Beer Candied Bacon :
- 60 ml IPA beer ( or any pale ale)
- 60 ml Guiness beer
- 50 g brown sugar
- 8 rashers streaky bacon
Plus four bread rolls.
How to make it
- Preheat the oven to 180º
- To make the chutney, place all the ingredients in a saucepan and set over medium heat. Stir to combine and allow to boil, stirring occasionally, until reduced and thickened, about 12 minutes. Remove from heat and set aside to cool.
- To make the aioli, place the yolk, garlic and mustard in a food processor and process until combined. With the motor running, slowly pour in the grape seed oil until all is combined and the mixture has thickened. Add vinegar and salt and pulse to combine.
- To make the slaw, place red and green cabbage in a bowl. Add enough aioli to coat and toss to combine. Reserve remaining aioli for spreading on buns. Set slaw aside.
- To candy the bacon, place the beer and brown sugar in a saucepan and set over medium heat. Stir until combined and bring to a gentle simmer. Remove from heat. Brush bacon on both sides with beer syrup then lay bacon on a rack sitting on an oven tray. Place in the oven and bake, basting with beer syrup, frequently, until bacon is crispy, about 20 minutes. Remove from oven and set aside.
Photo credit; news.com.au / Channel 10