Using Texas Olive Oil to Recreate These 4 Masterchef Dishes

Using Texas Olive Oil to Recreate These 4 Masterchef Dishes

Using Texas Olive Oil to Recreate These 4 Masterchef Dishes

Masterchef is not just a weekly viewing pleasure.

It is an encyclopedia of knowledge that propels the elderly into a culinary memory lane while youths are spurred into taking cooking courses. It stirs a pang of hunger for dishes that you've never tasted. One thing is evident, butter is the chosen fat to cook with; from basting to roasting, butter is there. We teamed up with Texas Hill Country Olive Co. to show you how to recreate these top Masterchef meals with Texas olive oil instead.

Texas Olive Oil Rib-eye with Anchovy Butter

Shannon Bennet's tasty rib-eye steak served with all the trimmings like roasted cauliflower florets and a salty taste of the ocean - anchovy butter. This meal is perfect for any occasion, and it hits all the right notes regarding texture, taste, and, most importantly, satisfyingly good meals.

The signature anchovy “compound butter” in this recipe requires plenty of butter, garlic cloves, and of course, anchovies. While butter is tasty, it can be made with olive oil instead. Here's how to make a traditional Bagna Cauda:

Ingredients:

  • 10 -14 medium garlic cloves, peeled
  • 1 cup milk/water
  • 100g anchovies in oil
  • 1/2 cup Texas Hill Country Olive Co. Tuscan Blend Extra Virgin Texas Olive Oil

Texas olive oil ribeye

Method:

Cut the garlic cloves into small slices. In a saucepan, combine the milk or water and the garlic. Simmer on medium heat until the garlic is soft.

Drain the liquid from the garlic. Make sure you use a new saucepan or wipe your saucepan out before re-using it. Add garlic to the pan and cover with Texas olive oil. Cook until the garlic smashes easily with a spoon.

Add the anchovy fillets and cook. Stir and smash the mixture as it incorporates. It should start to form a thick puree.

Serve hot with the rib-eye steak and cauliflower florets.

Repurposing the Anchovy “Butter”

Australian Masterchef Andy Allen mastered the art of making a rosti bougie! The anchovy and Texas olive oil are perfectly paired with a potato rosti. To make it unique, add a little chili and some shallots to the sauce. The salty, anchovy flavor will perfectly accent the sting of the chili.

Spread the sauce onto a perfectly grilled rosti, top with goat's cheese, and place on a delicious bed of slow-roasted eggplants.

Texas Olive Oil Poached Lobster with Baby Fennel and Celeriac Puree

Dhruv Baker, a Masterchef veteran who took the title in 2010, is well known for his love of intense flavors refined beautifully. His signature dish of poached lobster comes complete with buttery decadence. 

The recipe he favors calls for butter two ways, a melted sauce mopped up with the lobster and a hearty spoonful in the pureed celeriac. Substituting the butter entirely in this meal is relatively easy. When mashing the celeriac, skip right ahead to adding a drizzle of olive oil instead.

Remaking the Lobster Sauce

Ingredients:

  • 1 pinch saffron strands
  • 3 thick slices of raw, peeled ginger
  • 1 tsp fennel seeds
  • 2 peeled garlic cloves
  • 50-60ml extra virgin Texas olive oil - opt for a mild flavor profile

Remaking_the_Lobster_Sauce.jpeg

Method

Gently warm the oil in a saucepan, then add saffron, ginger, garlic, and fennel seeds. Allow the 'butter' to gently warm and simmer. Once you begin to smell the aromatics, remove the pan from heat and set it aside. Decant into a heat-safe dish and allow to cool.

Allowing the infusion to sit overnight will deepen the flavors.

When you are ready to serve, simply dip the milk poached lobster in the warm aromatic sauce. Heat the lobster in a saucepan for approximately 4 minutes. Carefully devein the tail. Return the lobster to the sauce in the pan for another minute.

Use the sauce to gently heat and flavor slices of fennel in a small pan.

Assemble the dish by placing the lobster on the pureed celeriac with the fennel to the side. Serve with a small bowl of the heated sauce to drizzle and a squeeze of lemon.

Wild Mushroom Spaghetti with Texas Olive Oil

Spaghetti is anything but simple, and it is one of those dishes that offer comfort, warmth, and bliss in every mouthful of noodles. Shannon Bennet has harnessed the spaghetti superpower in this wild mushroom pasta dish with homemade spaghetti.

The trick to any great pasta dish is using fresh pasta. Dried store-bought versions are often bland and offer too much chew for a light meal, and even high-end versions of the staple don't do delicate recipes justice. Here is how you can make the best homemade Masterchef-style pasta.

Making Homemade Spaghetti

Ingredients:

  • 2 cups of '00 flour
  • Salt
  • 1 tsp extra virgin Texas olive oil
  • 4 whole eggs at room temperature
  • 2 egg yolks

Making_Homemade_Spaghetti.jpeg

Method:

  1. On a cold and clean work surface, place the 00 flour in a mound. Using two fingers, form a well in the middle of the mound. Sprinkle a little salt into the well and add the olive oil.
  2. Carefully crack the eggs into a large mixing bowl and whisk.
  3. Pour 1/3 of the egg into the well and slowly begin to combine the flour and eggs. Continue adding the second 1/3 of the eggs into the well and combining. Repeat for the last of the egg. Continue combining until a dough forms.
  4. Flour your hands and begin working the dough into a ball. Knead until the dough is firm, elastic, and bounces back when pinched.
  5. Allow the dough to rest, wrapped in plastic wrap for at least 20 minutes.
  6. Once rested, unwrap the dough and flour your worktop again.
  7. Begin to roll your dough out with a floured rolling pin or a dowel.
  8. Feed your pasta dough into a pasta machine and carefully feed it again on the first setting. Fold it and run it through the machine again, repeating the process another few times.
  9. Once you have reached the desired thickness, carefully place the pasta onto your workspace and slice it into thin noodles.
  10. Cook the noodles in boiling salted water stirring to make sure they don't stick.

Mastering The Arts Of Cooking

Voila! Masterchef quality dishes are often simple yet tasty. The trick to any good dish is to ensure that you use good quality ingredients and take your time to appreciate the process of making the meal.

Whether you prefer comfort food or fine dining, there is one thing for sure, grabbing a bottle of olive oil instead of butter is a great choice that offers you a versatile range of meal ideas.

Share this article

Leave your comments

Post comment as a guest

0
terms and condition.
  • No comments found

Share this article

Anas Bouargane

Business Expert

Anas is the founder of CEF Académie, a platform that provides guidance and support for those willing to study in France. He previously interned at Unissey. Anas holds a bachelor degree in economics, finance and management from the University of Toulon.

   
Save
Cookies user prefences
We use cookies to ensure you to get the best experience on our website. If you decline the use of cookies, this website may not function as expected.
Accept all
Decline all
Read more
Analytics
Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
Google Analytics
Accept
Decline