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    MasterChef: the Masters at Home: Recipes, stories and photographs
    MasterChef: the Masters at Home: Recipes, stories and photographs
    MasterChef: the Masters at Home: Recipes, stories and photographs
    Ebook544 pages3 hours

    MasterChef: the Masters at Home: Recipes, stories and photographs

    By Bloomsbury Publishing

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    About this ebook

    Ever wondered what chefs love to cook when they are in their own kitchen? Away from the intensity and heat of restaurant service, what food makes them happiest on a weekend off? 33 globally renowned chefs have each shared three recipes for their favourite weekend treats in this special MasterChef collection of food at home.

    The fascinating background of each chef is explored and accompanying candid snapshots from their home life provide a unique, never-seen-before window into their world. Such an intimate showcase of chefs' private cooking is artistically captured by the legendary photographer David Loftus.

    This brilliant cookbook is distinctive in style and substance; a ground-breaking masterpiece for the new MasterChef book series from Absolute Press.

    Chefs featured include: Ferran Adria, Andoni Aduriz, Michael Anthony, Elena Arzak, Jason Atherton, Joe Bastianich, Lidia Bastianich, Claude Bosi, Massimo Bottura, Claire Clark, Wylie Dufresne, Graham Elliot, Andrew Fairlie, Peter Gilmore, Peter Gordon, Bill Granger, Angela Hartnett, Tom Kerridge, Tom Kitchin, Atul Kochhar, Pierre Koffmann, Jamie Oliver, Ashley Palmer-Watts, Neil Perry, Gordon Ramsay, Eric Ripert, Joan and Jordi Roca, Ruth Rogers, Curtis Stone, David Thompson, Mitch Tonks and Tetsuya Wakuda.
    LanguageEnglish
    PublisherBloomsbury Publishing
    Release dateJul 16, 2015
    ISBN9781472921635
    MasterChef: the Masters at Home: Recipes, stories and photographs

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      It's a quite simple book, featuring some of the favorite's dishes of each Chef.

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    MasterChef - Bloomsbury Publishing

    Contents

    Ferran Adrià

    Watermelon, Tomato and Basil Soup

    Quail Legs with Soy

    Gratin of Red Fruits

    Andoni Aduriz

    Leeks in Sesame Vinaigrette

    Wing Rib of Beef Sautéed with Herbs, Radish and Spring Onion

    Caramelised French Toast Empanada

    Michael Anthony

    Kale and Ancient Grains Salad

    Raw and Roasted Root Vegetables with Black Bean Sauce, Herbed Ricotta and Anchovy Garlic Sauce

    Roasted Asparagus and Spiced Nuts

    Elena Arzak

    Clams in Squid Ink

    Sea Bream with ‘Mamia Rota’

    Ugly Chocolate Tortilla

    Jason Atherton

    Cauliflower and Crayfish Risotto

    Roast Venison and Beetroot with Poached Pears

    Chocolate Ganache with Spanish Olive Oil and Sugared Bread

    Joe Bastianich

    Tagliata with Rocket and Grana Padano

    Rigatoni alla Norma

    Chicken Involtini

    Lidia Bastianich

    Raw and Cooked Salad

    Penne with Sausage, Onions and Fennel

    Oven-braised Pork Chops with Red Onions and Pears

    Claude Bosi

    Soused Mackerel, Rhubarb, Mushroom and Smoked Mackerel Purée

    Onion and Lime Ravioli with Broad Beans and Mint

    Black Treacle Tart

    Massimo Bottura

    Riso Cacio e Pepe

    Spaghetti alla Cetarese

    Soufflé of Panettone

    Claire Clark

    Herrrings and Wódka

    Koulibiac

    Lemon and Thyme Trifle

    Wylie Dufresne

    Egg Sandwich, Buffet Done Right

    Frozen Pea Purée and Rabbit Pasta

    Wylie’s Roast Chicken

    Graham Elliot

    Pea Bisque with Lavender Crème Fraîche and a Pea Tendril Salad

    Berkshire Pork Chop with Sweet Potato Latkes and Cinnamon-spiced Apple

    Sweet Potato with Maple Syrup and Toasted Pecans

    Andrew Fairlie

    Rooster Potato, Smoked Pancetta and Gruyère Cake

    Roast Duck with Honey and Spices

    Creamed Vanilla Rice Pudding with Spiced Winter Fruit

    Peter Gilmore

    Chioggia and Albino Beetroot, Violets, Goat’s Curd, Treviso and Wild Cherries

    Raw Smoked Blackmore Wagyu, Fresh Dory Roe, Horseradish Crème Fraîche and Salty Ice Plant

    Guava Snow Egg

    Peter Gordon

    Chunky Vegetable and Borlotti Bean Soup

    Baked Fish and Pine Nuts on Fennel, Chilli and Ginger with Red Rice

    Quince Crumble Cake with Basil Cream

    Bill Granger

    Prawn, Fennel and Watermelon Salad with Chilli Dressing

    Thai Chicken and Sweet Potato Curry

    Sticky Mango Pudding with Coconut Custard

    Angela Hartnett

    Wild Mushrooms on Toast with Lardo

    Pot-roast Chicken, Lemon, Spring Onions and Ginger

    Lemon Mousse with Figs

    Tom Kerridge

    Brown Crab Mayonnaise with Whiting Goujons

    Duck Egg Sponge with Poached Gooseberries and Lemon Thyme Ice cream

    Cherry Clafoutis

    Tom Kitchin

    Scotch Broth

    Herring with Swedish Sauce and Potato Salad

    Artichoke Barigoule with Chorizo

    Atul Kochhar

    Salmon Brochettes Marinated in Mustard and Honey

    Chicken Liver Curry

    Stack of Atul’s Doughnuts, Pomegranate and Rose Frozen Yoghurt

    Pierre Koffmann

    Shoulder of Lamb with Potatoes

    Madeleines

    Summer Fruits in Red Wine

    Jamie Oliver

    Delicious Tarragon Salad with Sweet Grapes, Salted Ricotta and Shaved Walnuts

    Tonno di Nonna Fangitta (Poached Tuna with Sicilian Tomato Sauce)

    Jools’ Big Fat Birthday Cake (Chocolate, Cappuccino, Praline and Love)

    Ashley Palmer-Watts

    Roast Scallop, Samphire, Pickled Dulse and Clam Broth

    Lamb Chops Grilled Over Charcoal with Cucumber, Broad Beans and Mint

    Goat’s Cheese Mousse Cake, Spiced Roast Pear and Sorrel

    Neil Perry

    Lobster and Bulghur Wheat Salad with Harissa Mayonnaise

    Slow-roasted Sirloin with Anchovy Butter, Potato Gratin and Baby Carrots

    Chocolate and Caramel Tart

    Gordon Ramsay

    Slow-roast Pork with Apple and Lavender Sauce

    Lamb Stew with Shallots, Smoked Bacon and Prunes

    Herb-Buttered Chicken with Citrus Breadcrumbs

    Eric Ripert

    Tuna Carpaccio

    Barely Cooked Salmon with Poached White Asparagus, Peas, Broad Beans and Chervil Emulsion

    Squid Basquaise

    Joan & Jordi Roca

    Chestnut Purée, Wild Mushrooms and Hints of Aniseed

    Sardine Empanada

    Vanilla Cream with Apricot Coulis

    Ruth Rogers

    Vignole of Braised Artichokes, Peas, Broad Beans with Prosciutto

    Gallo Cedrone con Fegato (Roast Grouse with Liver Crostino)

    Blood Orange Sorbet

    Curtis Stone

    Thyme and Fennel-crusted Pork Roast with Calvados Apple Compote

    Ricotta Pancakes with Melted Raspberries and Sweet Lemon Butter

    Chocolate Mousse Soufflés with Peppermint Ganache and Whipped Crème Fraîche

    David Thompson

    Grilled Omelette (Kai Bpam)

    Mixed Vegetable and Fruit Salad dressed with Tamarind, Palm Sugar and Sesame Seeds (Yam Pak)

    Jungle Curry of Salted Beef with Thai Basil and Green Peppercorns (Geng Bpaa bai Madan Neua Kem)

    Mitch Tonks

    Calamari in Umido

    Lobster Caldereta

    Espresso Panna Cotta

    Tetsuya Wakuda

    Chicken Karaage

    Shabu Shabu Kingfish

    Braised Spatchcock with Olives and Capers

    Acknowledgements

    Ferran

    Adrià

    ‘One of my favourite food memories is of my mother’s potato tortilla.’

    Widely considered to be one of the greatest chefs the world has ever known, Ferran Adrià is responsible for changing the face of modern gastronomy and inspiring a generation of boundary-pushing chefs through the cuisine at his famous restaurant, elBulli, in Roses on Spain’s Costa Brava.

    Adrià’s food was the first to be dubbed ‘molecular’ in the late 1990s and it was he who pioneered the use of culinary foams, emulsifiers, gelling agents like xanthan and acidifiers for so-called ‘spherification’ (capturing flavour in little pearls that exploded in the mouth when eaten).

    However, as a young man Adrià dreamed of a life as a footballer (‘I wanted to be Johan Cruyff ’). It was only a chance job washing dishes in a hotel to pay for a holiday in Ibiza that opened his eyes to the possibility of cooking for a career.

    The chef at the hotel taught him traditional Spanish cooking and he went on to gain experience in a number of prestigious French kitchens before joining elBulli (then a traditional French restaurant) aged 22 as a line cook. Less than 18 months later he was head chef, eventually becoming chef-patron. The rest is history, with Adrià leading elBulli to many international honours, including three-Michelin-stars and being named as the best restaurant in the world in Restaurant magazine’s annual San Pellegrino World’s 50 Best Restaurants list five times.

    Adrià closed elBulli in 2011, replacing it with his elBulli Foundation – dedicated to furthering gastronomic innovation – and elBulli 1846, a museum and visitor centre in Barcelona, themed around the restaurant and dishes he so famously created. There’s also the Bullipedia project, an on-line encyclopaedia, and elBulli DNA, his laboratory in which he continues to seek new ways of looking at and interpreting fine-dining. ‘elBulli never closed, it’s simply being transformed.’

    Yet despite his culinary trailblazing, Adrià is grounded in normality when he’s off-duty. When he travels he always visits local markets, food shops and kitchenware stores (‘it’s a way of understanding the culture of a place’). Dinners at home are usually simple affairs involving vegetables, grilled fish and ‘lots of fruit’.

    Given half a chance, he’ll opt for shellfish on the table and has to stop himself from over indulging on it. ‘If I eat it five days running it’s not funny!’

    Secret Food Haunt

    Amorino, a chic ice cream bar in Barcelona, near the elBulli Foundation workshop (‘I’m secretly obsessed with ice cream’). It churns ice cream fresh every day, using carefully sourced produce including coconuts from Sri Lanka, Amalfi lemons and Ecuadorian chocolate. Launched in 2002 in France and Italy, the company now has outlets in cities all over the world, including London and New York.

    Watermelon, Tomato and Basil Soup

    Refreshing and fun, you can serve this as a main dish, a cocktail or in a tall glass.

    Serves 2

    For the soup

    3 large ripe tomatoes, or 800g ripe cherry tomatoes, finely diced

    flesh from ¼ watermelon, seeded and finely diced (400–500g)

    ground chilli pepper, cayenne pepper or Tabasco sauce, to taste

    salt

    For the basil oil

    a small handful of basil with stalks attached

    about 100ml extra virgin olive oil

    salt

    To garnish

    6 cherry tomatoes

    6 thin slices (2cm) of watermelon flesh

    Pass the diced tomatoes and watermelon through a sieve into a bowl to obtain a smooth texture. Season to taste with salt and chilli pepper – or, if you prefer, cayenne or Tabasco sauce. Chill the soup.

    To make the basil oil, remove most of the leaves from the basil stalks (keeping back a few leaves for garnishing) and put them in a blender with the olive oil and a little salt. Blend until smooth. Leave to infuse, then pass the oil through a sieve.

    Blanch the cherry tomatoes for the garnish in boiling water for a few seconds. Remove them from the water and drop them into a bowl of cold water. Once cool enough to handle, peel off the skin.

    To serve, divide the soup between two bowls. Garnish with the watermelon slices, cherry tomatoes, basil oil and reserved basil leaves.

    Watermelon, Tomato and Basil Soup

    Quail Legs with Soy

    This is an imaginative way of preparing quail – and with a little practice they are a quick and surefire way of surprising your guests.

    Serves 2

    4 quails

    2 tablespoons plain flour

    sunflower oil, for deep-frying

    mixed green salad leaves

    For the soy dressing

    100ml light soy sauce

    15g butter

    1 teaspoon cornflour, mixed with a little water

    First cut off the legs from the quails – pull a leg away from the carcass and cut through the loose skin, then free the leg (thigh and drumstick) by pulling against the joint to dislocate the thighbone. Using the tip of a sharp knife, bone out the thigh by cutting the flesh around the bone, keeping it within the skin. Leave the bone attached to the drumstick. Trim around the base of each drumstick, then push the meat up the bone so the drumstick looks a little like a lollipop.

    Dust the legs with flour, then deep-fry them in the oil, heated to 180°C, for about 5 minutes or until golden. Remove and drain on kitchen paper. Keep hot.

    Heat the soy sauce with the butter in a small saucepan and bring to the boil. Add the cornflour and stir until thickened.

    Place some salad leaves in the centre of each bowl or one large serving bowl. Toss the legs in the soy dressing to coat, then add to the salad and serve.

    Quail Legs with Soy

    Gratin of Red Fruits

    This is a dessert that combines the texture and taste of crema Catalana with the freshness of yoghurt and red fruits. You can include any fruit you like.

    Serves 2

    3–4 heaped tablespoons mixed soft fruits (strawberries, raspberries, redcurrants and blackberries)

    50g Greek yoghurt

    chopped mint

    40ml whipping cream, whipped until thick

    caster sugar, to taste

    For the crema Catalana

    3 egg yolks

    50g vanilla sugar, plus 2 extra tablespoons, for caramelising

    1 heaped tablespoon cornflour

    200ml milk

    For the crema Catalana: place the egg yolks in a bowl with the sugar and whisk until they are creamy and reach the ‘ribbon stage’. Whisk in the cornflour until the mixture is smooth. Scald the milk (but do not boil), then pour it into the egg and sugar mixture, whisking lightly until it is fully incorporated. Transfer the mixture to a clean saucepan and cook until thickened, stirring to prevent the custard getting lumpy. Once it is thick (but you can still pour it) take it off the heat and cool at room temperature.

    Preheat the grill to high. Sprinkle the fruit over the bottom of two flameproof shallow serving bowls or into shallow dishes. Dab the yoghurt among the fruit.

    Add a little chopped mint to the crema Catalana base, then fold in the whipped cream. Spoon this custard mixture over the fruit and spread it out to cover the fruit in a smooth layer. Sprinkle a fine layer of sugar on top.

    Place under the grill to caramelise the sugar or, if you have one, use a kitchen blowtorch. Leave to set briefly before serving.

    Gratin of Red Fruits

    Andoni

    Aduriz

    ‘Olive oil, Idiazabal cheese and lots of wine are always in the larder.’

    Andoni Luis Aduriz is one of Spain’s most celebrated chefs, with dedicated fans as far afield as Japan, the USA and Latin America. A chef who plays with aroma, texture and flavour in a challenging, witty way at his two-Michelin-star restaurant Mugaritz in Spain’s Basque country, he’s a protégé of the great Ferran Adrià, but his own cooking lies somewhere between Adria’s molecular alchemy and the ultra seasonal cooking of France’s renowned Michel Bras.

    After a less than glorious school record, it was Aduriz’s mother who encouraged him to try culinary college in San Sebastián. After a sticky start (he had to retake the first year) he was infused with a passion for food, aged 16, and after graduating went on to work in some of Spain’s top restaurants, eventually finding his way to Adrià’s famous elBulli restaurant. ‘He taught me to think originally and believe in myself.’

    Weekends are hectic at Mugaritz, so Aduriz almost never has one free. But when he relaxes at home with his wife and son, he makes sure there are a few essentials in his larder. Olive oil, some local Basque Idiazabal cheese, ‘lots of wine’ and aerosol canisters of churros batter. ‘I confess they’re a weakness!’

    Should friends drop round for dinner, ‘a fiesta’ of sardines would probably be on the barbecue and mackerel sashimi on the table, alongside seasonal ingredients. But between prolific book writing, a commitment to furthering culinary education at home and abroad and supporting several charities, Aduriz rarely has time to spare.

    One thing he always has time to remember, though, is the debt he owes his mother, who not only set him on his career path, but also inspired him with her own cooking. ‘The majority of my popular repertoire of recipes are inherited from her.’

    Secret Food Haunt

    La Bretxa market in San Sebastián, north-eastern Spain. A traditional, vibrant market – often used by the city’s top chefs – selling fresh, local, seasonal produce including fruit and vegetables, meat, daily caught fish and charcuterie.

    Leeks in Sesame Vinaigrette

    Leeks in vinaigrette is an easy and popular recipe. My suggestion is to accompany them with a distinctive vinaigrette based on tahini or sesame paste. Obviously it’s possible to replace the sesame seeds with hazelnuts, almonds or similar nuts that may be to hand.

    Serves 4

    3 leeks

    3 fresh green garlic cloves

    120g sesame seeds

    4 tablespoons extra virgin olive oil

    2 tablespoons sherry vinegar

    2 tablespoons toasted sesame oil (optional)

    salt

    Wash the leeks, taking care to remove any soil from the green tops. Chop into 6–8cm pieces. Cook in a pan of boiling salted water for 10–15 minutes until they feel tender. Drain, then drop them into iced water to stop them cooking any further. Set aside.

    Trim the garlic cloves and slice finely on the slant, including the stems. Reserve.

    Roast the sesame seeds, in either a pan or a moderate oven, taking care to prevent them from burning. Put them in a food processor with 1 tablespoon water and blitz to a paste that is neither too thick nor too light. (You can also do this with a mortar and pestle, adding the water drop by drop).

    Transfer the sesame paste to a bowl and mix in the olive oil, vinegar, some salt and the optional sesame oil. I prefer this dressing to be separated rather than emulsified.

    To serve, warm the leeks in the oven preheated to 100°C (conventional oven 120°C/Gas Mark ½), then coat them with the sauce. Pile them in a bowl or on a serving dish and sprinkle the sliced garlic over them.

    Leeks in Sesame Vinaigrette

    Wing Rib of Beef Sautéed with Herbs, Radish and Spring Onion

    It is common to find ‘txuleta’ with garnishes such as roasted peppers and potatoes. In this special recipe, the mixture of aromatic herbs and crunchy vegetables brings with it freshness and a clash of textures. A delicious bite.

    Serves 4

    a small bunch of parsley

    a handful of basil leaves

    1 x 1.25kg beef wing rib joint (wing ribs are the first three ribs at the tender loin end of beef)

    a small bunch of chives, cut into 2–3cm lengths

    2 spring onions, finely shredded

    2 radishes, thinly sliced

    2 tablespoons extra virgin olive oil

    salt

    Wash and dry the parsley and basil, then pick off the small leaves and reserve these for the garnish.

    You can prepare the beef yourself or ask your butcher to do it for you. Remove the eye muscle (think sirloin steak), with a little of the flank, from the bone. Cut into six pieces. Divide the bone itself, with any meat and fat still attached, into four pieces.

    Heat a sauté pan and put in the pieces of bone. When the fat on the bone has rendered some of its dripping, add the pieces of beef and sear on both sides, then cook them according to your preference. Personally I like my steak rare.

    Season the beef with salt and leave to rest for 3–4 minutes. Dress on serving plates with the picked herb leaves, chives, spring onions, radishes and olive oil.

    Wing Rib of Beef Sautéed with Herbs, Radish and Spring Onion

    Caramelised French Toast Empanada

    This dessert traditionally takes advantage of unwanted pieces to create a sublime bite. The French toast, juicy and hot, contrasts with and perfectly complements the sheep’s milk ice cream.

    Serves 12

    1 x 400g brioche or panettone unsalted butter, for frying

    caster sugar, for sprinkling and caramelising

    sheep’s milk ice cream, to serve

    For the candied lemon peel

    thinly pared peel of ½ lemon

    200g caster sugar

    For the pastry cream

    125ml milk

    12g cornflour

    30g caster sugar

    30g egg yolks

    12g unsalted butter, cut into small cubes

    For the almond cream

    125g unsalted butter, at room temperature

    1 egg and 1 egg yolk

    150g pastry cream (see above)

    125g ground almonds

    1 tablespoon dark rum

    To soak the ‘French toast’

    3 eggs

    100g caster sugar

    500ml milk

    500ml whipping cream

    A few days before serving, make the candied peel. Slice the lemon peel into matchsticks, then blanch for 2 seconds in boiling water and drain. Repeat the blanching three times. Make a syrup by dissolving the sugar in 200ml water and bringing to the boil. Pour into a bowl. Add the lemon peel and leave to soak in the syrup.

    To make the pastry cream, heat 100ml

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