Pork And Vegetable Hot Pot With Creamy Champ Recipe

Just because the warmer weather is setting in, doesn’t mean that you can’t enjoy a hearty vegetable hot pot. Created by 2014 Masterchef finalist Jamie Fleming, this recipe incorporates an Irish component of mashed potatoes, herbs and butter to deliver a full flavoured and authentic taste.

RELATED: Minced Beef Lamb With Roasted Rice Recipe 


Hot Pot

2 tbsp olive oil

650g pork neck

100g plain flour

150g speck, diced

2 small red onions, peeled and chopped

2 cloves garlic, finely diced

2 carrots, peeled and chopped

1 large parsnip, peeled, cored and chopped

550ml Ocean Spray cranberry juice

500ml chicken stock

400gm whole tinned tomatoes

8 sage leaves

½ bunch of thyme

1 tsp dried mixed herbs

salt and pepper, to season

40g butter

2 tbsp apple cider vinegar


600g Desiree potatoes, peeled and chopped

200ml milk

150g butter

¼ bunch of parsley, chopped

¼ bunch shallots, chopped

Salt and pepper, to season

Pork And Vegetable Hot Pot With Creamy Champ Recipe


  1. Preheat oven to 150°C.
  2. Lightly flour and brown pork in a casserole dish on a stove top with the olive oil and speck. Remove and set aside.
  3. Add more oil to the pot and sweat garlic and onion. Add carrots and parsnip. Fry until cooked through.
  4. Add pork back to pot and allow to summer for 5 minutes, stirring as needed.
  5. Deglaze pan with Ocean Spray cranberry juice. Add chicken stock, tomatoes, sage, thyme and mixed herbs.
  6. Once liquid is at a light simmer, transfer to oven with lid on for 90 minutes or until meat is tender and pulls apart easily.
  7. Place pot back on cook-top and allow to simmer. Add butter and vinegar to stew and reduce as desired.
  8. For champ, boil potatoes in salted water until soft and cooked through.
  9. Strain boiled potatoes and pass through a ricer to create mash.
  10. In a pan on low heat, beat milk and butter with a wooden spoon. Add mixture to potatoes and mix through. Season to taste and add shallots and parsley.
  11. Serve champ topped with stew.

MasterChef House Up For Sale

If you are a massive fan of the hit series MasterChef, you could take your fandom one step further by purchasing the expansive property where the current contestants lived while shooting the reality series. Located in the Victorian suburb of Brighton, the property is now officially on the market for around $5 million. The place the hopeful chefs in the Channel Ten competition called home is quite the estate. There are six bedrooms, four bathrooms, a home cinema, play room, cellar, swimming pool, spa and gym.

Check out a gallery of the property here.

And it wouldn’t be the home of MasterChef without a state-of-the-art gourmet kitchen, with everything you could ever need to create a restaurant-quality, gourmet feast.

The mansion is located at 323 St Kilda St on a 1883sq m block of land and is just a short walk to Port Phillip Bay beach.

Reality TV, MasterChef, sale, auction, property sale, house for sale, cooking, cooking show

Images via DailyMail

Chicken and Pea Korma Recipe

Forget takeaway, Callum Hann’s chicken curry recipe is now one of our weekly easy dinner ideas. Serve with rice, fluffy naan and his singly tzatziki for the ultimate curry night.

Korma is one of those please-all Indian curries. Everyone (except vegetarians), will pounce on a big bowl of this chicken one, and even then you could swap the chicken out for sweet potato or pumpkin (winter squash). Prepare for your kitchen to smell delicious. The green apple I’ve added to the tzatziki gives it a little extra zing.

Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Serves: 4

130 g (1⁄2 cup) thick Greek yoghurt
3 garlic cloves, thinly sliced
a thumb-sized
piece of fresh ginger, finely grated
a handful of coriander, stems finely chopped, leaves reserved
1 tablespoon garam masala
6 boneless, skinless free-range chicken thighs
cooked white rice or naan bread, to serve (optional)
2 tablespoons canola oil
1 brown onion, halved and thinly sliced
1⁄2 a red capsicum, seeded and thinly sliced
1 1⁄2 tablespoons tomato paste (concentrated purée)
2 teaspoons curry powder
1⁄4 teaspoon salt
1 batch of simple but proper tzatziki
1 green apple (such as granny smith), coarsely grated, seeds removed
75 g (1⁄2 cup) frozen peas
25 g (1⁄4 cup) flaked almonds (optional)

1. In a large bowl, stir together the yoghurt, garlic, ginger, coriander stems and 2 teaspoons of the garam masala.

2. Cut each chicken thigh into nine pieces then stir into the yoghurt mixture, cover with plastic wrap and marinate in the fridge for at least 30 minutes, or ideally for 1–3 hours, if you have time.

3. If you are making rice, start it just before you start cooking the korma.

4. Heat a large heavy-based saucepan over a high heat. Add the canola oil, then the onion and capsicum and stir for 3–5 minutes, or until the onion starts to turn golden brown.Add the tomato paste,curry powder, salt and the remaining garam masala, and cook for a further 2–3 minutes, stirring frequently, before adding the chicken and yoghurt mixture.

5. Cook for 8–13 minutes, stirring often, or until the yoghurt has started to brown and the chicken has just cooked through (piping hot flesh with no sign of pink in the juices).Turn the heat off.

6. Meanwhile, make the tzatziki (omitting the dill in the recipe). Roughly chop half the coriander leaves and stir them through the tzatziki with the grated apple.

7. Stir the frozen peas through the korma.The second they have warmed through in the korma, put the taztziki in the middle of the table with the rice or naan bread.

8. Scatter over the remaining coriander leaves and flaked almonds (if using) and serve.

What’s your favourite curry dish?


Salted Caramel Popcorn Fudge Recipe

How amazing does Callum Hann’s salted caramel popcorn fudge recipe sound? Salty, sweet, crispy and gooey – make two batches as it won’t last long.

My birthday is the perfect time to request whatever the heck I want to eat. Every year, I ask Chloe to make me a batch of her signature fudge. It’s completely over-the-top and decadent, and I love it. It has a rich, butterscotch taste that’s cut by the salt flakes on the top, and the popcorn is the perfect foil to the fudge. I keep pestering her to open her own shop so I can have access to it more often. If you see her, please pester her for me.

Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Makes: 16 pieces

125 g (1⁄2 cup) butter
330 g (1 1⁄2 cups, firmly packed) brown sugar
1 x 395 g tin of condensed milk
2 tablespoons golden syrup
180 g white chocolate melts
1⁄2 teaspoon sea salt flakes
enough air-popped salted popcorn to cover the surface of the tin (about 2 cups of popped corn)

1. Line a 21 cm (8 1⁄4 inch) square baking tin with baking paper. Melt the butter over a high heat in a medium heavy-based saucepan. Once melted, add the brown sugar, condensed milk and golden syrup. Stir until boiling then lower the heat to medium– low and cook for a further 10 minutes, stirring constantly. Keep an eye on it throughout; if it looks too hot, take it off the heat and keep stirring for a few seconds before returning it to the heat. Don’t even think about touching or tasting it at this point, as caramel can burn pretty badly.The mixture will become thicker and darker in colour as it cooks.

2. Once ready (when the sugar has all dissolved and the mixture is smooth, dark and has thickened slightly), take the pan off the heat and add the chocolate.Vigorously stir in until smooth then pour into the lined tin using a spatula or wooden spoon to help spread it out evenly.

3. Working quickly, sprinkle the salt flakes all over the top, and scatter over the popcorn until the fudge is all covered. Lightly press the popcorn into the still-warm fudge. Place in the fridge to set for at least 1 hour.

4. Once set, take it out of the fridge and slice into 16 pieces. Some popcorn will fall off during this process, but that’s fine. It’s best served at room temperature so put it in an airtight container and keep in a cool corner of the kitchen for a few days. It might last longer, but I’ve never seen it survive more than a couple of days!


Q&A With Masterchef Callum Hann

We loved watching Callum Hann on Masterchef – he nabbed second place in the second series aged just 20! In between  running Sprout Cooking School in Adelaide and traveling around the country, he somehow found time to write his second cookbook I’d Eat That – and it’s one of the loveliest cookbooks we’ve read in a while!

We asked Callum for his tips to elevate everyone’s home cooking skills, his favourite easy dinner recipe and what ingredients he can’t live without.

Congratulations on the book! What’s the one tip that will make people better home cooks tonight?
Thanks! For tonight’s dinner, look up a list of what’s in season right now and pick your favourite vegetable from that list. Base your dinner around that vegetable. I always think it’s an interesting way to look at a meal, to start with vegetables as the hero and work backwards to the protein, no the other way around.

It’s Monday, and we’re knackered. Can you share a quick and easy dinner idea?
A simple frittata is quick, satisfying and healthy. Whisk six eggs together with a splash of milk. Fry off whatever veggies (diced capsicum, zucchini, butternut, onion etc) you have in a pan, and add some bacon, smoked salmon or tuna if you have some. Pour over your egg mixture and add some spoonfuls of ricotta or grated cheese and a few twists of black pepper. Put it under the grill until it bubbles and turns golden brown. If you have any fresh herbs growing in your garden (think parsley, chives, tarragon) roughly chop them and scatter over the top. Serve with a simple salad drizzled with olive oil and balsamic.

What are your top three cant-live-without ingredients?
Garlic, chilli and good olive oil.

What are some of your favourite, more unusual ingredients that will improve anyone’s cooking game?
Porcini mushrooms give heaps of flavour to risottos and soups with little effort. They are a bit pricey but you don’t need to use much. I love using aromatic spices like star anise and cardamon to inject flavour into broths, curries and milk-based desserts. I think it’s worth learning the simple art of removing seeds from a pomegranate; cut it in half, hold it cut side facing down and hit it repeatedly with a spoon until they all fall out. The seeds give brilliant sweet-sour to salads, desserts and cocktails.

What are your go-to cookbooks?
Stephanie Alexander’s Kitchen Companion is a brilliant resource for all your ingredient-related questions, and I love Justin North’s French Lessons for his explanations on classic techniques.

Which celebrity would you love to cook dinner for?
Jamie Oliver – I was lucky enough to cook a dinner with him, but not for him!

What would be your ultimate day off?
A relaxed stroll to the market to buy good bread, charcuterie and cheese, and enjoy a big platter of it all on the beach with friends and a glass of wine.


I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Q&A with Masterchef’s Samira El Khafir

It’s been a busy few months for Samira El Khafir since finishing in the top 3 of Masterchef 2013 Season 5. The much-loved cheftestant has been working on a cookbook, is about to open a new cafe and devoting herself to charity work, including becoming ambassador of leading post natal depression charity, PANDA. It’s a cause she feels very passionate about since suffering from post natal depression herself. SHE’SAID’ chatted with Samira about her Masterchef experience, why helping women is so important to her and her plans for an exciting – and delicious – new year.

Congratulations on your Masterchef success! What have the last few months been like since coming third on Masterchef?
Thank you! It’s been so overwhelming, but more importantly I’m back home with my children and husband. I missed them so much as they are still young, and Mariam the two-year-old did not quite understand why mum was leaving, then returning for a couple hours and leaving again, that was really tough.

It has been very bizzare trying to get back to a normal life and readjust again after living in the house for nearly six months with complete strangers, making strong bonds and having to leave again and go back to the life you had. What I am still adjusting to is being stopped by so many people in the street, when I am shopping and anywhere I go, people are so lovely – wanting to talk, take photos and inviting me to their homes and businesses. I have had to send my husband on most trips as I can’t get anything done outside anymore due to the overwhelming supporters!

The great news is I am working on my new book deal that will be released in June 2014 and the opening of my new café Modern Middle Eastern Cuisine at the new Islamic Museum of Australia that opens in February 2014.

I have also accepted a role with PANDA (Post and Antenatal Depression Association) as an ambassador, as well as with Goodlife Health Clubs – I see these roles as very important as I can assist with a message to women that your mental and physical health are two factors in life that we must focus on.

What did you learn about yourself from appearing on the show?
I discovered that no matter how nervous one is at attempting something new, the human mind always finds a way to adapt and cope. I was so nervous at not being chosen or being critised that I very nearly didn’t enter, however I pushed myself and said it would be worse if I don’t enter and not know what could have been.

Once thrown in I adapted and really grew in confidence. Not to say it wasn’t very difficult at times, however I really grew as a person and discovered new things about myself that I never dreamt I could ever do.

Having suffered from postnatal depression, how do you now deal with issues of anxiety and the fear of failing?
I have learnt to keep a positive spin on everything I do, even if something is negative I will find the positive in it and make it a life experience. Keeping myself busy with an outlet is important – for me it’s cooking and exercise. I can not tell you how much it has benefited me mentally and physically to be working out at Goodlife Health Club and having a passion with food.

You just have to get up and make an attempt – but not to say this works for everyone. My best advice to anyone suffering from this illness is even if you are unsure, seek help. Talk to a friend, family member or even your GP as it does take a load off your shoulders to be able to express your feelings. Usually this is the toughest. Remember, you do have help out there. PANDA are great, they have a call centre ready to answer your call to assist in any way shape or form. This was the first step I took along with talking to my family, which is why I have made it a goal of mine to assist as many women as possible. If I can assist at least one person and then that person recovers and they assist another the chain reaction begins and we can fight this mental illness.

What would you like to achieve as a PANDA ambassador?
As well as the above, I am really keen to ensure migrants are also aware that help exists in this great country. It is very difficult coming from non-English speaking backgrounds as the illness is not understood or accepted in most cultures. I want to be a spokesperson for these women and say “yes it exists and we need support, don’t be afraid as you can beat it and return to a normal healthy life.”

What is the key message you would like women to take away about post and antenatal depression?
You can recover no matter how deep you are suffering. The first step is to talk to someone and most importantly, contact the PANDA helpline at 1300 726 306 or just jump online – it is confidential and they can really help.

What are you looking forward to cooking this summer?
Summer fruits are so great to work with in summer, then there is our family’s famous BBQs with spicy lamb kofta, skewered chicken with Middle Eastern spices and you can’t leave out a great tabouleh or baba ghanoush. And I’ll be working on some new flavours and recipes like my chilli mango prawn salad  and watermelon with feta and mint salad.

What’s coming up for you next year?
Oh, where do I start! It’s so exciting…my new café will be open to the public in Feburary at the Islamic Museum of Australia and my new cookbook will be released around June. There are numerous appearances for PANDA and Goodlife coming up as well as charity work. I am also starting a new cooking course, Halal Cooking. Really excited and looking forward to a wonderful year.

Have you suffered from postnatal depression? Share your experience in the comments…

Quick Dinner Ideas: Malaysian Char Kway Teow Recipe

Cookbook author, blogger, former Masterchef favourite and new Malaysia Kitchen Ambassador Billy Law shares a quick and easy dinner recipe of stir-fried Malaysian noodles. This authentic char kway teow recipe is ready in under 30 minutes – quicker than ordering home delivery!

My all-time favourite Malaysian hawker food would have to be a delicious plate of Char Kway Teow, commonly known as ‘CKT’. I could eat it all day long, for breakfast, lunch or dinner. The secret to a mouth-watering CKT is to have a smoking hot wok when stir-frying the noodles. The high heat will prevent the ingredients from sticking to the wok and inevitably burning, but it also imparts a charred smokey flavour to the dish, often referred to as the ‘Breath of the Wok’. It is totally up to you whether you have a mild version or make it hot with the addition of some sambal belacan. This recipe includes instructions on how to make fresh sambal belacan from scratch which will keep for a week in the refrigerator. But, if you don’t have time, try a store bought version – it still does the trick!

Preparation Time: 15 mins
Cooking Time: 10 mins

Serves: 2


3 Tbs vegetable oil
2 cloves garlic, finely chopped
1 lap cheong (Chinese sausage), thinly sliced
6 raw prawns, peeled and deveined
400 g fresh flat rice noodles
1 Tbs sambal belacan paste (optional)
2 Tbs light soy sauce
1 Tbs dark soy caramel*
1 tsp ground white pepper
1 egg
handful of bean sprouts
handful of garlic chives, cut into 5 cm (2 inch) lengths
Sambal belacan (optional)
4-5 (100 g) large red chillies, cut into chunks
20 g belacan (shrimp paste)
2 tsp sugar
pinch of salt
juice of half a lime
*Dark cooking caramel, also known as dark soy caramel, is different from dark soy sauce or kecap manis. It has a thick molasses consistency and a salty flavour. It can be found in many major supermarkets and Asian grocers.


1. To make the sambal belacan, blend the ingredients into a fine paste and adjust seasoning according to taste with salt, sugar and lime juice.

2. Heat 2 tablespoons of the vegetable oil in a wok over high heat, add the garlic, lap cheong and stir-fry for a minute. Then add sambal belacan, prawns and stir-fry for a further minute until cooked.

3. Add rice noodles, season with light soy sauce, dark soy caramel and white pepper, and stir-fry to make sure all noodles are charred and well coated in the sauce.

4. Push the rice noodles aside and make a clear space in the wok, then add the remaining tablespoon of oil and crack the egg into the oil. Stir and break up the egg with the spatula, then quickly cover it up with noodles and let it cook for 10 to 15 seconds before you start stir-frying again. Add bean sprouts and garlic chives, turn the heat off, give everything in the wok a toss to combine, then tip out onto a serving plate. Serve immediately.

What’s your favourite Malaysian recipe?

Maggie Beer’s Bacon, Walnut and Pear Salad Recipe

One of our favourite celebrity chefs Maggie Beer shares a delicious salad recipe combining ripe pears with crunchy walnuts and golden, crispy bacon. It makes the perfect dinner party entrée or light lunch.

2 Tbsp (40mls) extra virgin olive oil
2 ripe pears
½ cup walnuts
6 rashers belly bacon
4 strips lemon zest
3 Tbsp (60mls) vino cotto
1 cup rocket leaves
1 Tsp (5mls) lemon juice
Sea salt and cracked black pepper

1. Peel, core and slice the pears into 1/8’s. Cut the bacon into 3 cm pieces.

2. Heat the olive oil in a heavy based frying pan, add the pears and sauté for 3 to 4 minutes, then add the bacon and lemon zest.

3. Add the whole walnuts and toss through.

4. Continue to cook until the pears are golden and the bacon crispy.

5. Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary.

6. Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad.

What’s your favourite salad recipe?

MasterChef Alvin Quah’s Lemongrass Chicken With Papaya Cucumber Salad

We’ve been craving the fresh, vibrant flavours of Thai food lately and this lemongrass chicken recipe from MasterChef Alvin Quah really hits the spot! Leftovers make a great healthy lunch too.

Serves 4


4 (about 150g each) chicken breast fillets

1 stem lemongrass, pale section only,
finely chopped

2 teaspoons peanut oil

1 tablespoon fresh lime juice

2 teaspoons fish sauce

2 teaspoons brown or palm sugar

½ teaspoon sesame oil

1/2 pawpaw, deseeded, peeled, very
thinly sliced

2 Lebanese cucumbers, end trimmed,
thinly sliced lengthways into ribbons

½ cup round mint leaves

½ cup Thai basil leaves

1/3 cup toasted peanuts, coarsely

Steamed Jasmine rice, to serve


1. Preheat oven to 180°C. Place the chicken and lemongrass in a large bowl.
Drizzle with oil and gently toss to combine. Season with salt and pepper.

2. Heat a large frying pan over medium-high heat. Cook chicken for 2 minutes
each side or until golden. Transfer to an oven tray and bake for 8 minutes or until
just cooked through. Remove from heat and set aside for 5 minutes to rest.

3. Meanwhile, combine the lime juice, fish sauce, sugar and sesame oil in a small
bowl. Place the papaw, cucumber, mint and basil in a large bowl. Drizzle with
dressing and gently toss to combine. Divide evenly among serving plates.

4. Thickly slice chicken and place on serving plates. Sprinkle with peanuts and
serve immediately, with steamed rice, if desired.

Tip: Instead of chicken, try salmon fillets or tuna steaks. Cook salmon or tuna on a chargrill, 2-3 minutes each side for salmon, or 1 minute each side for tuna.

What’s your favourite Thai dish?

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