Junior Masterchef Australia 2020 Recipes: Do Masterchef Junior Contestants Get Recipes? Know Junior Masterchef Australia 2020 Recipes Details

Junior Masterchef Australia 2020

Junior MasterChef Australia is a competitive cooking game show conducted in Australia. The featured contestants aged 8 to 12 will participate in the show. Currently, the third season is being telecasted. Junior MasterChef Australia was produced by Shine Australia. On 27 April 2020, the third season announced Junior MasterChef Australia had been commissioned. Casting and Audition were open to children aged between 9 and 14 years old. Junior Masterchef Australia 2020 premiered on 11th October 2020. 

Do Masterchef Junior Contestants Get Recipes?

The contestants of the "MasterChef" have access to cooking classes and they are given a library of cookbooks throughout filming. The contestants cook every single day except Sunday. On Sunday the contestants will be given free time in the kitchen or in a cooking class. The cooking classes are meant to train them as to be a chef. Some of the cooking competition shows don't allow contestants reference any recipes during the show.

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Junior Masterchef Australia 2020 Recipes

You can browse the latest Junior Masterchef Australia 2020 Recipes and recreate your favourite dishes at home. The list of dishes are given below:

• Beef Short Rib with Pepper and Onion

• Bonito with Lilly Pilly and Saltbush

• Scallops with Turnips and Celeriac Cream and Fresh Apple

• Wessex Saddleback Pork with Turnips, Muntries and Trio of Sauces

• Pistachio Financier

• Strawberries & Cream

• Toffee Apple

• Jerusalem Artichoke Gelato with Caramel, Crispy Skin and Cumquat Gel

Check out the latest Recipe for Pistachio Financier, Davidson Plum and Raspberry Sorbet and Meringue:

Ingredients:

• Pistachio Financier

• 50g unsalted butter

• 15g pistachio paste

• ¼ tsp baking powder

• 60g icing sugar

• 60g egg whites

• 45g pistachio meal

• 20g plain flour

Steps to Prepare Pistachio Financier

• First, preheat oven to 200C. Prechill ice cream machine. Line a 25cm x 15cm baking tin with baking paper and keep it aside. 

• Now, place butter into a frypan and cook until a hazel brown colour. After that set aside so that it will cool.

• Keep the rest of the ingredients into a food processor. Pulse until combined. 

• Add brown butter and pulse until just combined.

• After this, Spread the financier mixture over the tray. Bake until it lightly turns golden for about 15 minutes. 

• Remove the mixture from oven and set aside to cool. 

• Cut rounds with 6cm ring cutters.

• Reduce the temperature of the oven to 100C.

• To prepare Pistachio Mousse, place sugar and egg yolks into the bowl of a stand mixer. Whisk the mixer until pale and thick. 

• Add the pistachio paste and whisk until combined. 

• Also, place 50g cream into a small saucepan and bring to just below simmering point. 

• Remove from heat and pour into the egg mixture. Whisk continuously until combined. 

• Pour into a saucepan and stir continuously over medium heat until mixture reaches 80C. 

• Remove the mix from the heat and add drained gelatine. Stir until melted. 

• Pour over the white chocolate and stir to melt the chocolate. Let it cool to 36C.

• After cooling, whisk remaining 150g cream to soft peaks and fold through pistachio mixture.

• Pour the mousse into 6cm around 2cm deep silicon moulds until half full.

• Top with a disc of the financier. 

• Keep it into the freezer until solid, at least 4-6 hours.

• For the White Chocolate Pistachio Coating, place chocolate and cocoa butter into a microwave-safe bowl and cook in bursts, stirring in between, until melted. 

• Stir through pistachios. 

• Set aside to cool to 35-40C.

• Unmould the frozen mousse. While it is still frozen, insert a wooden skewer into the cake side and dip each mousse into the pistachio coating.

• Drip off excess and place onto a lined tray and allow to set. 

• Remove the skewer and allow to defrost in the fridge before serving.

• For the Plum and Raspberry Sorbet, place frozen plums and 50ml water into a pan and cook, covered, until softened and collapsed, about 15-20 minutes. Pass the plums through a drum sieve to remove the skins and seeds to obtain 200g puree. Place into a saucepan.

• Add remaining ingredients and stir over medium heat to 50C to melt the sugar. Remove from the heat and cool over an ice bath.

• Pour mixture into ice cream machine and churn until thick. Set aside in the freezer.

• For the Davidson and Raspberry Meringue, combine the puree, egg white and sugar in the bowl of a stand mixer and whisk until thick peaks form, about 10 minutes.

• Spread over a silicon mat or baking paper-lined tray to a thickness of 3-4mm. Bake until crisp, about 45 -60 minutes.

• Remove from the oven and dust with plum powder. Allow to cool and crisp then break into shards.

• For the Macerated Raspberries, combine ingredients together in a bowl and set aside to macerate for 30 minutes.

• For the White Chocolate Snow, mix ingredients together in a food processor until powdery. Store in an airtight container until needed.

• Top the dish with White Chocolate Snow and quenelle of Davidson Plum and Raspberry Sorbet. Add Macerated Raspberries to the side and meringue to finish.