Culinary Hotline - MasterChef SA Shawn Godfrey
MasterChef SA 2022 winner Shawn Godfrey is in the house!
All recipes by: Shawn Godfrey theroasteddad.com
Ingredients:
- 75g Breadcrumb
- 1 Lemon zested and squeezed
- 75g Grated parmesan
- 4 Tbsp chopped Coriander
- Salt and pepper
- 4 Skinless fillets of firm white fish
- 50ml Wok Oil
- 700g Baby roasting potatoes
- 6 Tbsp Olive oil
- 1 Tbsp Sumac
- 3 Cloves crushed garlic
- 50g Melted butter
- 1 Cup Labneh or warmed double thick Greek yoghurt
- 10g Mint leaves
Parmesan and Dukka Angelfish with Sumac and Labneh Potatoes
- For the fish:
Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped coriander, salt and pepper. - Place the cast iron pan in the pizza oven for 15 minutes until hot.
- Place the crust mixture onto the fish.
- Add wok oil to the heated cast iron dish, add the fish and then return to the Kiln oven for 3-5 minutes.
- For the Potatoes:
Parboil the baby potatoes for 8-10 minutes in salted boiling water. - Cut the potatoes in half, generously grind pepper and salt and drizzle with olive oil.
- Place the cast iron pan into the Kiln for 15 minutes.
- Drop the top burner to low.
- Add the potatoes with olive oil and roast for 10 minutes.
Ingredients:
- 2 X Stone Ground pizza bases
- 250g Exotic tomato mix
- 20g Fresh Basil
- 20g Parma Ham
- 150g Pearl mozzarella balls
Pizza with Blistered Tomatoes, Basil and Buratta
- Preheat the oven for 20 minutes with all burners on full.
- Place base in the Kiln for 3 minutes and remove.
- Add toppings and cook on low heat for 5 minutes.
- Add basil.
Ingredients:
- 800g / 6 Lamb Loin Chops Thick Cut
- 20g Fresh Thyme
- 3 Fresh lemons
- 3 Lemons Zest
- 380g Jar Mango Atchar (drain and separate the oil)
- ½ Cup Atchar oil (Topup with olive oil if you have drained it and its not enough)
- 250ml Cream
- 80g Fresh Coriander
- 10g Fresh Coriander for garnish
- 1 Whole red onion.
- Smokey Salt
- Ground Black pepper
Lamb Chops with Mango Atchar, Sweet Leaks and Chimichurri
- Crush thyme, season the lamb and drizzle with olive oil. Set aside to marinade for 3-4 hours.
- Preheat the oven for 20 minutes with all burners on full and a cast iron griddle pan in your heat up.
- Dice the onion and brown with olive oil.
- Drain your Atchar and separate the oil add to your blender along with the onion.
- Blend on high for 8-10 minutes while slowly adding the cream. Squeeze lemon and add zest.
- Take out your heated pan, place the chops in and return to the oven for 6-8 minutes. Then end then cook for 3 minutes.
- Place onto plate with cream, garnish and zest.