JOIN USSoup
Ingredients
Baked beans can, 440 g
Pure cream, 50 ml
Milk, 150 ml
Orange zest, 1
Roasted whole coriander seeds, to serve
Extra virgin olive oil, to drizzle
Method
Heat baked beans in a saucepan until hot then and puree with a stick blender until smooth.
Add cream and milk and puree until soup has reached your desired consistency.
Serve topped with orange rind, coriander seeds and a drizzle of oil to garnish.
(Recipe by Matt Preston)
Penne with Fresh Tomato Sauce
Ingredients
Olive oil
Onion, peeled and finely chopped, 2
Garlic, peeled and finely chopped, 3 cloves
Cherry tomatoes, sliced in half, 750 gm
Passata, 2 bottles
Chicken condensed stock pots, 2
Thyme, 3 sprigs
Bay leaf, 1
Pasta, 500 gm
Dried chilli flakes, to taste
Basil, leaves removed and finely chopped, ½ bunch
Salt and pepper, to taste
Parmesan cheese, grated, for serving
Method
To make the fresh tomato sauce, drizzle olive oil in a pan and set over medium heat.
Add onions and garlic and cook until soft but no colour.
Add 600 grams cherry tomato halves and cook until broken down and juices released.
Add passata sauce, rinsing out bottles with 1 cup water and add to the pan.
Add chicken stock pots, thyme and bay leaf and allow to simmer gently until thickened and reduced, about 40 minutes. (Alternatively, place in a 140 degree C oven to cook). Remove from heat and pass through a sieve.
Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook until slightly underdone. Drain pasta and drizzle with olive oil.
Place a large fry pan over medium heat and drizzle with olive oil. Add remaining cherry tomato halves and chilli flakes, to taste.
Fry briefly then add 2 to 3 cups tomato sauce, chopped basil and drained pasta and toss to coat. Season with salt and pepper and serve with grated parmesan cheese.
(Recipe by Marco Pierre White)
To check out more such recipes to treat your loved ones, catch Season 9 of MasterChef Australia in India from Monday to Friday at 9 PM only on Star World & Star World HD!