Are you still dreaming about the delicious experience with MasterChef royalty Poh and The Singleton?
I know I am!
Now you can recreate some of the magic at home and 2 delicious food and 2 equally delicious cocktail recipes.
Chocolate Cookie Mess
Description: Chocolate cookie mess (V)
Plating: Served in old-fashioned glassware
Ingredients:
- 1 cup roasted, salted peanuts, very roughly chopped
- 1-2 punnets fresh raspberries
- Pâte Sablée
- 180g caster sugar
- 110g hazelnut meal
- 260g plain flour
- 60g Dutch process cocoa
- 2 pinches salt
- 200g unsalted butter
- 1 egg, lightly whisked
Chocolate Custard:
- 3 eggs
- 100g caster sugar
- 3 Tbs Dutch process cocoa
- 1 Tbs plain flour
- 300ml milk
- 300ml cream
- 100g good quality dark chocolate, buttons or chopped
- 1 tsp vanilla
Salted Caramel
- 75g unsalted butter, diced
- 50g brown sugar
- 50g caster sugar
- 50g golden or dark corn syrup
- 125ml thickened cream
- 1/2 tsp salt OR to taste
Method:
Pâte Sablée
Place all the ingredients except the egg into a food processor and blitz until you have a sandy mixture. Add the egg
and blitz until the mixture just begins to pull together. Tip onto a clean work surface and pat into a disk. Chill for 30
mins before using. Roll to 3mm on a floured surface and bake as a whole slab on a tray lined with baking paper.
Bake at 170ºFF for about 20 minutes or until crisp. Cool completely before using, then chop into 1-2cm chunks.
Chocolate Custard
Whisk together the eggs, sugar, cocoa and flour. Bring the milk and cream to the boil in the microwave. Pour into the
egg mixture and whisk until combined. Blitz in the microwave in 2 minute increments, whisking well between
bursts until smooth & thickened. Whisk in the chocolate and vanilla until smooth. Refrigerate until needed.
Salted Caramel
To make the salted caramel, stir all the salted caramel ingredients in a saucepan and bring to the boil. Stir to make
sure the sugar is dispersed and dissolved, then simmer for another 5 minutes.
To assemble, about 50g custard, 20ml caramel, 1 Tbs full of the cookie chunks, 2 raspberries, 1 tsp full peanuts.
Cocktail: RIVERSIDE
45 ml Singleton 12
45 ml green tea
45 ml Fever-Tree ginger ale
Garnish with lemon wheel
Fried Chicken Bao with Kimchi and Kewpie Mayo
Plating: Served on plate
Serving Size: Makes about 24 serves – hot/warm
Ingredients
- 2 doz store-bought Gua bao buns (the small mitten-shaped ones)
- 250g ready-made Kim chi
- 200g Kewpie mayo
- 1 bunch coriander
- 1/4 cup roasted sesame seeds
Chicken
- 2L rice bran oil (for frying)
- 500g chicken thigh pieces, halved
BRINE MIX – prep today
- 1 cup buttermilk
- 1 large egg
- 3 tsp salt
- 3 cloves crushed garlic
Dredging
- 1 1/2 cups flour
- 1/2 cup cornflour
- 1 tsp baking powder
Method
Whisk brine mix ingredients together and place in a bowl with the chicken. Cover and rest overnight. Mix dredging
ingredients in a medium bowl, then rub in about 3 Tbs of the brine mix so there are some small chunks throughout.
Leave as much of the brining liquid on the chicken when pressing into the dredging mixture. So you get a nice thick
crust. Fry until super crispy. Slice into pieces that fit comfortably in the bao (about 4).
To serve steam the bao in bamboo steamers, then full with a piece of chicken, a few pieces of kimchi, a few stalks of
coriander, and a sprinkling of sesame seeds.
Cocktail: ORCHARD
- 45 ml Singleton 12
- 45 ml apple & pear juice
- 45 ml Appletizer (or sparkling apple soda)
- Garnish with fresh mint sprig
An if you haven’t experienced all the magic yet? (what are you waiting for?!) – fret not …
The Singleton meets Poh and QT Melbourne experienc continues until May 2nd – run, don’t walk.
