Corner Café

September 18, 2017

The Cook’s Pantry with Matt Sinclair (2017)

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The Cook's Pantry (2017)

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Click here for The Cook’s Pantry with Matt Sinclair 2018 Recipes


Knew it would happen sooner or later! Runner-up of MasterChef Australia season 8 (2016), Matt Sinclair has his own cooking show, The Cook’s Pantry, premiering today, Monday, September 18, 2017, at 4pm on Channel 10. Looking at the promo photo, look who the other two co-hosts are, LOL, also from the earlier seasons of MasterChef, now can anyone recall their names!!!

Episode 1, Monday, September 18, 2017:
Orange and Cinnamon Brulee (Matt Sinclair)
Spiced Stuffed Roast Pumpkin with Lemon Tahini Dressing (Courtney Roulston)
Curried Sausages (Michael Weldon)

Episode 2, Tuesday, September 19, 2017:
Gozleme (Matt Sinclair)
Cheats Chicken Pad See Ew (Courtney Roulston)
Spiced Lentil Soup (Matt Sinclair)

Episode 3, Wednesday, September 20, 2017:
Bread and Butter Pudding (Matt Sinclair)
Ricotta Hotcake (Matt Sinclair)
Poached Chicken Salad with Green Goddess Dressing (Courtney Roulston)
Prawn and Chorizo Pasta (Matt Sinclair)

Episode 4, Thursday, September 21, 2017:
Steak Sandwich with Burnt Butter (Matt Sinclair)
Crispy Pork Brioche Bahn Mi (Courtney Roulston)
Italian Meatballs with Spaghetti (Matt Sinclair)

Episode 5, Friday, September 22, 2017:
Sashimi Snapper (Matt Sinclair)
Charred Baby Broccoli Soft Egg Salad (Courtney Roulston)
San Choi Bao (Matt Sinclair)

Episode 6, Monday, September 25, 2017:
Panko Prawn Sliders (Matt Sinclair)
Fried Chicken with Blue Cheese Dressing and Hot Sauce (Michael Weldon)
Palak Paneer (Matt Sinclair)

Episode 7, Tuesday, September 26, 2017:
Fire Roasted Baba Ganoush (Matt Sinclair)
Garlic and Thyme Cous Cous stuffed Mushrooms (Michael Weldon)
Pork, Apple and Fennel Sausage Rolls with Onion Relish (Matt Sinclair)
Peri Peri Chicken Sliders (Michael Weldon)

Episode 8, Wednesday, September 27, 2017:
Mexican Rice (Matt Sinclair)
Perfect Steak with Chimichurri Sauce (Michael Weldon)
Lamb Kofta with Green Pea Hummus and Spring Salad (Courtney Roulston)

Episode 9, Thursday, September 28, 2017:
Braised Lamb Shoulder (Matt Sinclair)
Spring Quinoa Risotto with Grilled Chicken and Cashew Pesto (Courtney Roulston)
Beef Chilli con Carne (Michael Weldon)
Thai Basil Pesto (Matt Sinclair)

Episode 10, Friday, September 29, 2017:
Butterflied BBQ Chicken (Matt Sinclair)
Fish Tacos with Avocado and Jalapeno Dressing (Courtney Roulston)
Apple Crumble (Matt Sinclair)

Episode 11, Monday, October 2, 2017:
Pork & Shiitake Dumplings with Black Vinegar (Matt Sinclair)
Almond, Cranberry and Cauliflower Rice Salad (Courtney Roulston)
Tom Kha (Matt Sinclair)

Episode 12, Tuesday, October 3, 2017:
Blueberry Friands (Matt Sinclair)
Chicken & Kale Caesar Salad (Courtney Roulston)
Smoky Butter Beans (Matt Sinclair)

Episode 13, Wednesday, October 4, 2017:
Broccoli and Chickpea Soup with Pinenut Dukkah (Matt Sinclair)
Apricot and Parsley Couscous Stuffed Chicken (Michael Weldon)
Olive and Herb Focaccia (Matt Sinclair)

Episode 14, Thursday, October 5, 2017:
Chilli Clams (Diana Chan)
Seared Tuna Nicoise With Sauce Vierge (Courtney Roulston)
Croque Monsieur (Matt Sinclair)

Episode 15, Friday, October 6, 2017:
This episode is not aired, due to live broadcast of Supercars: Supercheap Auto Bathurst 1000
Fish Cakes with Cucumber Relish (Matt Sinclair)
Beef Tacos (Michael Weldon)
Spiced Banoffee Pie (Matt Sinclair)

Episode 16, Monday, October 9, 2017:
No episode is aired, due to catch-up broadcast of soapie

Episode 17, Tuesday, October 10, 2017:
Afghan Lamb Curry (Matt Sinclair)
Hot Dogs with Sauerkraut and Swiss cheese (Michael Weldon)
Key Lime Tart (Matt Sinclair)

Episode 18, Wednesday, October 11, 2017:
Gluten-Free Berry Crumble (Melissa Leong)
BBQ Chicken, Pumpkin and Couscous Wraps (Michael Weldon)
Arancini Balls (Matt Sinclair)

Episode 19, Thursday, October 12, 2017:
Pumpkin Frittata (Matt Sinclair)
Moo Ping Skewers (Matt Sinclair)
Chilli jam (Matt Sinclair)

Episode 20, Friday, October 13, 2017:
Salted Coconut Panna Cotta (Matt Sinclair)
Baked Salmon with Warm Potato Salad (Michael Weldon)
Shakshuka (Matt Sinclair)

Episode 21, Monday, October 16, 2017:
Chicken Sliders (Matt Sinclair)
Mushroom Schnitzels (Courtney Roulston)
Super Easy Cheesecake (Matt Sinclair)

Episode 22, Tuesday, October 17, 2017:
Official site put up wrong recipes, LOL…
A day late but recipes finally available!
Pumpkin & Ricotta Gnudi (Matt Sinclair)
Roast Carrot Salad With Carrot Top Pesto (Courtney Roulston)
Chocolate Chip Cookies (Matt Sinclair)Please note, published recipe is wrong, see comment #8 below… Brown sugar is 1 1/2 cups, NOT 5 cups!

Episode 23, Wednesday, October 18, 2017:
Pesto Pasta (Matt Sinclair)
Olive Oil & Pepper Stewed Strawberries (Michael Weldon)
Honey Semolina Cake (Matt Sinclair)

Episode 24, Thursday, October 19, 2017:
Banana Pancakes (Matt Sinclair)
Mexican Chopped Chicken Salad (Michael Weldon)
Beetroot Hummus (Matt Sinclair)

Episode 25, Friday, October 20, 2017:
King Prawn Nasi Goreng (Matt Sinclair)
Easy Chicken Noodle Soup (Courtney Roulston)
Baked Salmon (Matt Sinclair)

Episode 26, Monday, October 23, 2017:
Banana Bread (Matt Sinclair)
Broccoli Tabbouleh & Lamb Meatballs (Courtney Roulston)
Chinese-Style Fried Rice (Matt Sinclair)

Episode 27, Tuesday, October 24, 2017:
Piadina (Matt Sinclair)Don’t know why the recipe given is called “panini” when Matt did a piadina using flatbread???
Sticky Orange and Honey Pork Ribs (Michael Weldon)
BBQ Chicken Caesar Salad (Matt Sinclair)

Episode 28, Wednesday, October 25, 2017:
Mussels in Sri Lankan White Curry (Matt Sinclair)
Seared Lamb Chops With Mint Pistou (Courtney Roulston)
Almond Tarator (Matt Sinclair)

Episode 29, Thursday, October 26, 2017:
Lemon Pancakes (Matt Sinclair)
Bacon and Egg Bread & Butter Pudding (Courtney Roulston)
Crispy Skin Duck & Pineapple Fried Rice (Michael Weldon)
Tom Yum (Matt Sinclair)

Episode 30, Friday, October 27, 2017:
Pumpkin Cannelloni (Matt Sinclair)
Gado Gado (Courtney Roulston)
Steamed Red Emperor (Matt Sinclair)

Episode 31, Monday, October 30, 2017:
Vegetarian Spring Rolls (Matt Sinclair)
Apple Frangipane Tart With Salted Caramel Sauce (Courtney Roulston)
Chicken Enchiladas (Matt Sinclair)

Episode 32, Tuesday, October 31, 2017:
Spaghetti Puttanesca (Matt Sinclair)
Avocados 3 Ways (Michael Weldon)
Moreton Bay Bugs (Alastair McLeod)

Episode 33, Wednesday, November 1, 2017:
Lamb Kebabs (Matt Sinclair)
Chargrilled Vegetables and Couscous Salad (Michael Weldon)
Spring Vegetable Quiche (Matt Sinclair)Please note filling ingredients are missing from the recipe (see comments #11 & #12 below), but a basic quiche custard uses 1 large egg to 1/2 cup dairy, so for example, use 4 eggs with 2 cups of dairy (can be cream or milk, or mix of both), but obviously depending on vegetables used where more liquid will be exuded, dairy amount need to be reduced to compensate.

Episode 34, Thursday, November 2, 2017:
Persian Salad (Matt Sinclair)
Twice Cooked Beef Short Ribs (Michael Weldon)
Spiced Lamb Cutlets (Matt Sinclair)

Episode 35, Friday, November 3, 2017:
Fish Tacos (Matt Sinclair)
Chicken and Jalapeno Quesadillas (Michael Weldon)
Vietnamese Lemongrass Beef Salad (Matt Sinclair)

Episode 36, Monday, November 6, 2017:
Bacon and Egg Tortilla Cups (Matt Sinclair)
Japanese Fried Chicken (Courtney Roulston)
Spatchcock (Matt Sinclair)

Episode 37, Tuesday, November 7, 2017:
Freekah Tabouleh (Matt Sinclair)
BBQ Chicken Pizza (Michael Weldon)
Char Siu Pork (Matt Sinclair)Did I miss something or what? LOL. Quite sure Matt just pan-fried the pork in a grill pan in the show, but recipe said to cook in oven first then grill???

Episode 38, Wednesday, November 8, 2017:
Honey Mustard Chicken Drumsticks (Matt Sinclair)
Indian Fried Cauliflower / Cauliflower Pakoras (Courtney Roulston)
Huevos Rancheros (Matt Sinclair)

Episode 39, Thursday, November 9, 2017:
Mongolian Beef (Matt Sinclair)
Dulce de Lychee (Michael Weldon)
Chorizo Croquettes with Herb Aioli (Matt Sinclair)

Episode 40, Friday, November 10, 2017:
BBQ’d Harissa Corn Cobs (Matt Sinclair)
Miso Salmon Bowl (Courtney Roulston)
Spicy Tomato & Capsicum Cous Cous (Michael Weldon)
Brown Sugar Walnut Cakes (Matt Sinclair)

Episode 41, Monday, November 13, 2017:
Chicken with Sesame Greens (Matt Sinclair)
Cheat’s Paella Rice With Chicken And Seafood (Courtney Roulston)
Risotto alla Milanese (Matt Sinclair)

Episode 42, Tuesday, November 14, 2017:
Vegetarian Cutlets (Sunny Kulwinder Singh – Glassy Junction)
Curry Lamb Cutlets (Sunny Kulwinder Singh – Glassy Junction)
Philly Cheese Steak (Michael Weldon)

Episode 43, Wednesday, November 15, 2017:
Spring Veg Salad (Matt Sinclair)
Smoky Pork Belly (Courtney Roulston)
Chipotle Chicken Quesadillas (Matt Sinclair)

Episode 44, Thursday, November 16, 2017:
Jambalaya (Michael Weldon)
Tomato And Egg Curry (Courtney Roulston)
Hasselback Bread (Michael Weldon)

Episode 45, Friday, November 17, 2017:
Beer-Battered Fish (Matt Sinclair)
Chicken Katsu Curry (Courtney Roulston)
Tiramisu (Matt Sinclair)

Episode 46, Monday, November 20, 2017:
Prawn Pasta (Matt Sinclair)
Chicken Pot Pie (Michael Weldon)
Roast Mushroom Cous Cous Salad (Courtney Roulston)

Episode 47, Tuesday, November 21, 2017:
Saffron Poached Pears & Dukkah (Matt Sinclair)
Welsh Rarebit (Michael Weldon)
Coconut Poached Chicken Salad (Matt Sinclair)

Episode 48, Wednesday, November 22, 2017:
Tonkatsu Sandwiches (Matt Sinclair)
Asparagus and Pea Risotto (Michael Weldon)
Smoked Chicken with Potato Salad (Courtney Roulston)

Episode 49, Thursday, November 23, 2017:
Ceviche with Crispy Wontons (Matt Sinclair)
Spinach & Herb Flatbreads (Courtney Roulston)
Lamb Larb (Courtney Roulston)

Episode 50, Friday, November 24, 2017:
Banana Rum Tarte Tatin (Matt Sinclair)
Spinach & Ricotta Gnudi (Courtney Roulston)
Kingfish Sashimi (Matt Sinclair)

Episode 51, Monday, November 27, 2017:
Ginger & Turmeric Snapper Curry (Matt Sinclair)
Moroccan Chicken & Couscous (Courtney Roulston)
Spinach & Ricotta Rolls (Michael Weldon)

Episode 52, Tuesday, November 28, 2017:
Roti (Matt Sinclair)
BBQ Roast Chicken Minestrone Soup (Michael Weldon)
Prawn and Potato Salad (Courtney Roulston)

Episode 53, Wednesday, November 29, 2017:
Rotisserie Pork with Fennel and Apple Salad (Michael Wheldon)
Zucchini Bread (Courtney Roulston)
Japchae with Black Bean Beef (Diana Chan)For those interested, there’s a Malaysian Nyonya version of the dish, Chap Chye (this recipe is from Malaysian cookery writer, Amy Beh), “chap chye” is from the Chinese Hokkien dialect meaning “mixed vegetables”.

Episode 54, Thursday, November 30, 2017:
Kipfler Potatoes (Matt Sinclair)
Eggplant Masala (Courtney Roulston)
Strawberry & Buttermilk Pancakes (Michael Wheldon)

Episode 55, Friday, December 1, 2017:
Poached Barramundi (Matt Sinclair)
Cottage Pie (Michael Wheldon)
Bang Bang Chicken (Matt Sinclair)

Episode 56, Monday, December 4, 2017:
Chia Pudding (Matt Sinclair)
Fattoush & Chicken Salad (Courtney Roulston)
Broccoli and Couscous Soup (Michael Weldon)

Episode 57, Tuesday, December 5, 2017:
Drunken Chicken (Matt Sinclair)
Thai Beef Salad (Michael Weldon)
Baked Eggs / Shakshouka (Courtney Roulston)
Third recipe still not available at the moment. Anyone else having problems getting into the official website, seems to take a long time to download a page?

Episode 58, Wednesday, December 6, 2017:
Potato Gnocchi (Katrina Pizzini)
Creamy Blue Sauce for Gnocchi and Pasta (Katrina Pizzini)
Glazed Ham (Michael Wheldon)

Bonus recipes:
Katrina’s Bolognaise (Katrina Pizzini)
Potato Gnocchi (Katrina Pizzini)
Ricotta and Spinach Gnocchi with Creamy Blue Sauce (Katrina Pizzini)
Oxtail Soup (Katrina Pizzini)
Chicken and Asparagus Risotto (Katrina Pizzini)

Episode 59, Thursday, December 7, 2017:
Prawn Sliders (Matt Sinclair)
Chilli Coleslaw with Grilled Chicken (Michael Weldon)
Coconut Quinoa Bircher (Courtney Roulston)

Episode 60, Friday, December 8, 2017:
Red Curry Maryland (Matt Sinclair)
Maple Smoked Salmon (Courtney Roulston)
Grilled Skirt Steak with Salsa Verde (Matt Sinclair)

Episode 61, Monday, December 11, 2017:
Carbonara (Matt Sinclair)
Nova Eggs and Onion Wrap (Michael Weldon)
Flourless Chocolate Cake (Matt Sinclair)

Episode 62, Tuesday, December 12, 2017:
Squid Stir Fry (Matt Sinclair)
Coconut Poached Chicken (Michael Weldon)
Smoked Tomato Salad (Courtney Roulston)

There will be a Christmas episode (scroll down to the bottom of the page for recipes) of Everyday Gourmet at 7:30pm, Tues 12 Dec on TEN.

Episode 63, Wednesday, December 13, 2017:
Tomato Soup with Chickpeas (Matt Sinclair)
Chicken Congee (Courtney Roulston)
Mushroom Bruschetta (Matt Sinclair)

Episode 64, Thursday, December 14, 2017:
Som Tum (Matt Sinclair)
Devilled Eggs (Courtney Roulston)
Beef Mince on Toast (Michael Weldon)

Episode 65, Friday, December 15, 2017:
Spatchcock with Spiced Honey Glaze (Matt Sinclair)
Baked Salmon with Fine Herbs (Michael Wheldon)
Whole Roasted Cauliflower (Courtney Roulston)

Episode 66, Monday, December 18, 2017:
Panzanella Salad (Matt Sinclair)
Curry Chicken Free-form Pie (Courtney Roulston)
Beef Chow Mein (Michael Weldon)LOL, how can it be “chow mein” (fried noodle) when you did a rice dish???
Olive Oil and Blueberry Muffins (Matt Sinclair)

Episode 67, Tuesday, December 19, 2017:
Aussie Beef and Bacon Party Pies (Matt Sinclair)
Spicy Pumpkin Soup (Michael Weldon)
Ham and Cheese Croissant wreath (Michael Weldon)
Cauliflower, Silverbeet & Ricotta Fritters (Matt Sinclair)

Episode 68, Wednesday, December 20, 2017:
Rotisserie Chicken (Matt Sinclair)
Pork Cutlet with Apple Slaw (Matt Sinclair)
Crispy Potato Cakes (Courtney Roulston)

Episode 69, Thursday, December 21, 2017:
Honey Ice Cream (Matt Sinclair)
Lamb with Pomegranate Salad (Courtney Roulston)
Chargrilled Prawns (Michael Weldon)
Fried rice (Melissa Leong)

Episode 70, Friday, December 22, 2017:
Seared Salmon with Sesame Dressing (Matt Sinclair)
Trio of Dips (Michael Weldon)
French Toast Croissant (Courtney Roulston)
Mango, Passion Fruit & Kiwi Pavlova (Michael Wheldon)

Episode 71, Monday, December 25, 2017:
Buttered Prawns (Courtney Roulston)
Christmas Pav (Matt Sinclair)
Gingerbread Trifle (Michael Weldon)LOL, a.k.a. Give-Gerry-a-Bath-then-Smack-Him-Against-the-Window Trifle

Episode 72, Tuesday, December 26, 2017:
Rojak (Diana Chan)
Thai San Choy Bow (Courtney Roulston)
Lamb Stew (Michael Weldon)
Ham, Cheese and Onion Roll-Up (Michael Weldon)

Episode 73, Wednesday, December 27, 2017:
Champagne Mussels (Matt Sinclair)
Couscous Thai Bouli (Michael Weldon)
Courtney’s Cougee Mess (Courtney Roulston)
Quesadilla Señorita (Michael Weldon)

Episode 74, Thursday, December 28, 2017:
Bundt Cake (Matt Sinclair)
Superfood Schnitzel and Kale Slaw (Courtney Roulston)
Grilled Feta (Michael Weldon)
BLT Wrap (Michael Weldon)

Episode 75, Friday, December 29, 2017:
Duck Breast with Green Mango Slaw (Matt Sinclair)
Beef and Broccoli Oyster Sauce with Noodle (Michael Weldon)
Smoked Salmon Dip (Michael Weldon)
Coconut Curry Pork Noodles (Courtney Roulston)

Episode 76, Monday, January 1, 2018:
BBQ Beef & Asparagus (Matt Sinclair)
Spicy Sausage Penne (Michael Weldon)
Vietnamese Coffee Popsicles (Courtney Roulston)
Nasi Ulam (Malaysian Herb Rice) (Diana Chan)

Episode 77, Tuesday, January 2, 2018:
Lemon and Tarragon Chicken (Matt Sinclair)
Homemade baked beans (Michael Weldon)
Steak Sandwich (Michael Weldon)
Miso Eggplant (Courtney Roulston)

Episode 78, Wednesday, January 3, 2018:
Buckwheat Pancakes (Matt Sinclair)
Meatballs with Tomato Sugo (Courtney Roulston)
Smoked Salt and Pepper Squid (Michael Weldon)
Spanner Crab and Asparagus Salad (Alastair McLeod)

Episode 79, Thursday, January 4, 2018:
Japanese Cotton Cheesecake (Matt Sinclair)
Fillet Steak with Pepper Sauce (Michael Weldon)
Deep Fried Pickles (Michael Weldon)
Pork Mince with Spicy Beans (Courtney Roulston)

Episode 80, Friday, January 5, 2018:
Chocolate & Pear Frangipane Tart (Matt Sinclair)
Cauliflower and Couscous Salad (Michael Weldon)
BBQ Chicken Bacon Club Sandwich (Michael Weldon)
Grilled Flounder with Butter Sauce (Courtney Roulston)

Episode 81, Monday, January 8, 2018:
Rosemary and Parmesan Polenta Biscuits (Matt Sinclair)
Grilled Squid with Romesco Sauce (Courtney Roulston)
Strawberry, Butter Lettuce and Tarragon Salad (Michael Weldon)
Grilled Caesar Salad (Michael Weldon)

Episode 82, Tuesday, January 9, 2018:
Steamed Barramundi with Red Curry (Matt Sinclair)
Mussels with Chorizo & Wine (Michael Weldon)
Pickled Cauliflower (Courtney Roulston)
BBQ Chicken Fried Rice (Michael Weldon)

Episode 83, Wednesday, January 10, 2018:
Egg and Bacon Roll (Matt Sinclair)
Asian Greens (Michael Weldon)
Black Pepper Crab (Courtney Roulston)
Chicken Parmi Nuggets (Michael Weldon)

Episode 84, Thursday, January 11, 2018:
Hainanese Chicken & Rice (Melissa Leong)
Chargrilled leg of lamb (Michael Weldon)
Bombay Potatoes and Pumpkin (Michael Weldon)
Miso Mushroom Soup (Matt Sinclair)

Episode 85, Friday, January 12, 2018:
Steamed Fish with Soy Bean Sauce (Diana Chan)
Peaches with Coconut Crumble (Courtney Roulston)
Vegetable Curry (Michael Weldon)
Prawn Rice Paper Rolls with Hoisin Sauce (Michael Weldon)

Episode 86, Monday, January 15, 2018:
Lamb Kofta with Muhammara (Matt Sinclair)
Pea Guacamole & Black Rice Chips (Courtney Roulston)
Jerk Chicken (Michael Weldon)
Charred Vegetable Salad (Michael Weldon)

Episode 87, Tuesday, January 16, 2018:
Bircher Muesli (Matt Sinclair)
Potato Skordalia (Michael Wheldon)
Green Couscous salad (Michael Weldon)

4th recipe not available but below is the transcript from the TV segment:

Black Sesame Banana Fritters (Courtney Roulston)

Caramel Sauce:
50g butter
1/2 cup brown sugar
1 tin sweetened condensed milk

Melt butter and brown sugar, then add condensed milk continue cooking until thickened. Serve with fritters.

Batter:
1 cup plain flour
1/3 cup cornflour
black sesame seeds, about 1 tablespoon?
2 teaspoons baking powder
iced water, enough to get a coating (like thickened cream) consistency.

2 bananas, peeled and cut diagonally into 4 pieces. Coat with batter and deep fry.

Miniature Ricotta Tarts (recipe put up by mistake, not shown yet on TV)

RECIPE BY: Matt Sinclair
MAKES: 18

INGREDIENTS :
•3 pkts. Coles small tart shells
•250gm fresh ricotta, drained
•½ cup caster sugar
•1 tsp. vanilla bean extract
•40ml dark rum
•½ cup cream
•2 70gm eggs
•1 tsp. cornflour
•1 ½ tsp lemon juice
•Zest of 1 lemon
•Zest of 1 orange
•1 tsp. mixed spice
•1 tsp. brown sugar
•1 punnet blueberries

METHOD :
•Preheat oven to 180C. Place tart cases onto a flat baking tray and place in the oven for 5-7 minutes. Remove and set aside.
•Place ricotta, caster sugar, vanilla, rum, cream, eggs, cornflour, lemon juice and zests in a food processor and blitz until smooth.
•Combine mixed spice and brown sugar in a small bowl.
•Pour in spoon in ricotta filling into tart shells, just below the rim. Top with blueberries and sprinkle with spiced sugar mixture. Place in the oven to bake for 10-15 minutes. Mixture should be firm on the outside edge with a little movement in the middle. Remove and set aside to cool.
•Serve warm or cold with an optional dollop of cream.

Episode 88, Wednesday, January 17, 2018:
Pollo Impanato (Katrina Pizzini)
Honey & Soy Stir-Fry Chicken (Michael Weldon)
Sweet & Sour Chicken (Michael Weldon)
Prawn Tostadas (Courtney Roulston)

Episode 89, Thursday, January 18, 2018:
Lemon Cheesecake with Tangelo (Diana Chan)
Chicken Meatballs with Zoodles (Michael Weldon)
Yoghurt Curry Lamb with Herb Salad (Michael Weldon)
Mussels (Alastair McLeod)

Episode 90, Friday, January 19, 2018:
Confit Salmon (Matt Sinclair)
Spicy Beans with Fried Egg (Courtney Roulston)
Steak and Red Wine Stew (Michael Weldon)
BBQ Chicken Banh Mi (Michael Weldon)

Episode 15, Monday, January 22, 2018:
Fish Cakes with Cucumber Relish (Matt Sinclair)
Beef Tacos (Michael Weldon)
Spiced Banoffee Pie (Matt Sinclair)

If anyone having trouble loading the official recipe pages, here they are…

Fish Cakes with Cucumber Relish

RECIPE BY: Matt Sinclair

INGREDIENTS :
•1 kg firm white fish, skin off
•1 tin red curry paste
•1 egg
•1 tsp sugar
•3 Tbsp. fish sauce
•4 kaffir lime leaves, finely sliced (chiffonade)
•1 bunch broccolini, finely sliced

RELISH:
•1/3 cup water
•1/3 cup vinegar
•1/3 cup caster sugar
•1 tsp salt
•1 Lebanese cucumber
•1 long red chilli
•1 golden shallot
•1 inch piece of ginger

METHOD :
•Combine water, vinegar, caster sugar and salt in a small saucepan over medium-high heat. Cook, stirring to dissolve the sugar. Set aside to cool slightly.
•Quarter the cucumber lengthways, remove seeds and finely slice into small wedges. Combine in a bowl with finely diced chilli, shallot and a julienne of ginger. Pour vinegar mix over, leave to infuse while preparing the fish cakes.
•Place fish fillets, curry paste, egg, sugar, fish sauce and kaffir leaves in a food processor and blend into a paste.
•Transfer fish mixture to a large bowl, add sliced broccolini and combine evenly with your hands (it is always a good idea to cook a small tester to assess the seasoning and overall flavour).
•With wet hands shape cakes into 5cm rounds, approximately 50g per cake.
•Heat oil in a large frypan over a medium heat and cook cakes in batches, approximately 2-3 minutes either side, until nice and golden. Drain on paper towel and season with a little salt.
•Serve with fresh coriander and your cucumber relish on the side.

Beef Tacos

Prep Time 10-15 mins
Cook Time 15 mins

RECIPE BY: Michael Weldon

INGREDIENTS :
•500g Coles Graze Beef Lean Mince
•1 pack of Graze Mince
•1 brown Onion, diced
•1 clove of Garlic
•2tbs Cumin powder
•2tbs Coriander powder
•2tbs smoked Paprika
•1tsp Cayenne Pepper
•1 cup Massel Beef Stock
•Cobram Estate Classic Extra Virgin Olive Oil

PICO DE GALLO (SALSA):
•1 Tomato, diced finely
•1 Onion, diced finely
•1bunch of coriander, stems sliced and leave saved for garnishing
•1 Lime, juice
•1 Jalapeno, diced
•Sea Salt
•8 Coles Flour Tortillas
•Shaved Iceberg lettuce
•Grated Cheese
•Sour Cream
•Pickled Jalapenos
•Coriander Leaves

METHOD :
•Add a splash of olive oil to the hot pan and add the mince in small pieces. Add cumin, coriander, smoked paprika, cayenne pepper and stir.
•Add half of the onions and stir through until brown.
•Pour stock over mixture, enough to start brazing the mix.
•To make the pico de gallo, combine onions, tomato, coriander stems, diced jalapenos, lime juice, olive oil and sea salt. Mix and set aside.
•Meanwhile, add diced garlic to mince mix and stir.
•To make your beef tacos, lightly warm and toast the tortillas and then add the fillings – start with mince beef, add pico de gallo, pickled jalapenos, cheese and sour cream. Finish with coriander. Enjoy!

Spiced Banoffee Pie

RECIPE BY: Matt Sinclair

SERVING SIZE: 6 people

INGREDIENTS:
•200gm Digestive biscuits
•2/3 cup desiccated coconut, toasted
•100gm unsalted butter, melted

SPICED CARMEL:
•395g Brancourt’s Dairy Condensed Milk (squeeze pack)
•100gm unsalted butter, diced
•100gm brown sugar
•1 Tbsp. all spice
•½ tsp sea salt

TOPPINGS:
•4 small ripe bananas
•300ml thickened cream
•1 Tbsp. icing sugar
•½ tsp. grated nutmeg
•50gm dark chocolate, shaved

METHOD:
•Lightly grease a 9” springform cake tin.
•Place the biscuits and toasted coconut in a food processor and blitz together into a crumb. Transfer to a bowl and add the melted butter. Stir through to combine. Turn out into the prepared cake tin and gently press into the base and up to 1 inch on the sides. Smooth out with the back of a spoon and ensure the base and sides are evenly covered. Place in the refrigerator for a minimum 15 minutes.
•Meanwhile, place a medium saucepan over a low-medium heat. Add the butter and sugar and stir through until sugar has dissolved. Stir in the all spice and salt, followed by the condensed milk. Bring to a light simmer, stirring continuously until thickened and deeper in colour, approximately 6-8 minutes. Remove from heat and allow to cool slightly. Pour into chilled biscuit base and spread out evenly with a spatula. Place in the refrigerator for a minimum of 1 hour or until caramel has set.
•Slice bananas and arrange in one layer on top of the caramel.

Episode 16, Tuesday, January 23, 2018:
Sticky Chicken Wings (Matt Sinclair)
Spiced Falafel With Pickled Slaw (Courtney Roulston)
Prawn Toasts with Sriracha Mayo (Michael Weldon & Matt Sinclair)

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31 Comments »

  1. Great show Matt, I knew you would follow your dream , well done, love the recipes ,so easy as well,and yummy ,tried two so far ,will keep watching ,

    Comment by Marion chalmers — September 27, 2017 @ 12:57 pm | Reply

  2. Lesley be your cooking sessions. Keen to try many of them.
    Thanks Matt regards Lesley

    Comment by Lesley Tonkin — October 9, 2017 @ 4:12 pm | Reply

  3. Just watched your key lime pie episode

    Don’t waste the egg whites
    Meringue on the top goes great

    Comment by Trudy Dore — October 10, 2017 @ 4:34 pm | Reply

  4. Great recipes keep up the good work! Love the show.. Anna

    Comment by Canala — October 16, 2017 @ 4:11 pm | Reply

  5. Where is the choc chip cookie recipe from today’s episode? Thanks

    Comment by Linds — October 17, 2017 @ 11:06 pm | Reply

  6. Very disappointed that I cannot obtain the recipe for Pumpkin & Ricotta Gnudi and also the Roast Carrot Salad with Carrot Top Pesto with Fennel dressing and Cous Cous………….. Have been searching everywhere for it online but cannot come across it……….. Can you please post the recipes ………. Thank you 🙂

    Comment by Lyn Edgecumbe — October 18, 2017 @ 1:00 pm | Reply

  7. Matt where dean I buy the butter rolls used on your TV show? Really love your series & wish you best of luck.

    Comment by Lesley — October 18, 2017 @ 3:46 pm | Reply

  8. Great the recipe is on now but it says 5 cups brown sugar???? Surely a typo haha I just can’t remember what Matt had on the show anyone help???

    Comment by Linds — October 18, 2017 @ 5:35 pm | Reply

    • Just went to re-watch that segment, LOL… Matt said 1/2 cup oil (recipe says 1/4 cup), Matt used 1 egg + 1 yolk (recipe says 2 eggs), and as for the brown sugar, Matt said 1 1/2 cups, who to believe???

      Comment by SeaDragon — October 18, 2017 @ 7:03 pm | Reply

      • Thanks I think I will take it off what you said from the show 😊

        Comment by Linds — October 18, 2017 @ 10:43 pm | Reply

  9. Matt made a dish using Barilla 3 cheese tortellini and pan fried pumpkin – can’t find it on the show list. Anyone know where I can find it.

    Comment by Sandy Abbott — October 21, 2017 @ 9:35 am | Reply

  10. OMG – I want the banana bread recipe from today but it’s not up yet!!!! Looks delicious.

    Comment by Tania McNamara — October 23, 2017 @ 3:11 pm | Reply

  11. Love the show ! Great receipes that are easy to cook. Just need to fix up the last quiche receipe online ( vegetables missing ) . Can’t wait to make it .

    Comment by Thelma Fulker — November 1, 2017 @ 6:33 pm | Reply

  12. Does anyone know why the spring veg quiche recipe from today’s show shows the filling recipe as the recipe for the pastry??? I really want to make this but don’t remember the quantity of the eggs, milk etc

    Comment by Linds — November 1, 2017 @ 11:05 pm | Reply

    • I think it was equal amount of cream and milk (1/2 cup each if I recalled correctly), and 2 eggs, then he decided it was too little to fill the tart case, and added maybe 2 more eggs + more cream. I’ll have to go and re-watch that segment again later today when I have some free time to confirm.

      In the meantime, have a look at this recipe from Everyday Gourmet for the filling part…
      http://everydaygourmet.tv/recipe/vegatable-picnic-quiche/

      Comment by SeaDragon — November 2, 2017 @ 4:48 am | Reply

  13. After watching this program this week I have seen enough to tell me that a child could do better it is so amature and that Matt is so annoying with his arms waving about all the time and never stops talking and moving backwards and forwards,a complete waste of television air spacet

    Comment by Terry — November 2, 2017 @ 8:28 pm | Reply

    • I find him very engaging. He explains as he goes very clearly and have made a couple of his dishes and they’ve been a great success. Guess you can’t please all the people all the time.

      Comment by Sandy Abbott — November 3, 2017 @ 7:03 am | Reply

    • I find him great and the show is fantastic

      Comment by Wendy — November 8, 2017 @ 3:24 pm | Reply

  14. Love your show and the food is so easy and yummy, Your web site is fantastic it is so easy to navigate, please dont make it fancy smancy just for looks, most of the other cooking show sites are a pain to navigate and find stuff. congratulations

    Comment by Wendy — November 8, 2017 @ 3:23 pm | Reply

  15. Fantastic web page do not change it LOVE the show Matt is just great Iwatch every day and try many dishes keep up the good work.

    Merry Christmas to all staff.
    VAL. Adelaide

    Comment by val Wight — November 17, 2017 @ 3:33 pm | Reply

  16. Love the show but please tell Matt to stop rocking and clapping his hands

    Comment by P frank — December 5, 2017 @ 3:10 pm | Reply

    • Just an excitable boy, but it is distracting.

      Comment by Sandy Abbott — December 6, 2017 @ 8:41 am | Reply

  17. Recipe pages will not load

    Comment by D. Johnson — January 2, 2018 @ 3:39 pm | Reply

    • Yes, I think there’s a problem with the official site, some days it takes ages to load a page, sometimes I’ve to wait at least 2-5 mins before the page appears, so just have to be patient.

      Comment by SeaDragon — January 2, 2018 @ 6:05 pm | Reply

  18. loved your show matt hope we get the recipe for cauli. and spinach yum ! also the fried chicken Have you a book yet M att Gauli and Spinach Curry on sat,24 feb.will try to watch sats.

    Comment by Mary Manahan — February 25, 2018 @ 10:21 am | Reply


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