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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.
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:
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.
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.
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.
Ingredients:
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.
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.
Ingredients:
Method:
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.
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