My Kitchen Rules recipes inspire a new cookbook
March 27th, 2012
The Cookbook 2 will help satiate Aussie’s appetite for My Kitchen Rules recipes.
Thousands of Google searches a month reveal that as much as Australians like to lap up the drama on the reality TV cooking show, they are also hungry for recipe ideas.
It seems we’re all up for Confit murray cod with spring onion, ginger and fennel, King george whiting, shellfish mousseline and champagne sauce, and Persian love cakes with panna cotta and fresh figs.
With this in mind, publisher Pacific+, the custom magazines arm of PacMac, is launching the The Cookbook 2 to present recipes from both Australian and New Zealand contestants from this year’s show.
In it’s third consecutive year, My Kitchen Rules has so far been the most popular TV show this year, drawing in weekly audiences of up to 1.79 million.
The recipe book will retail for $14.95.
Rikkie Proost, executive producer of My Kitchen Rules at Seven said: “My Kitchen Rules has been so incredibly well received this year and we are most pleased to release the second cookbook for fans of the show and home cooks to enjoy. Once again the cookbook captures all the vibrancy and excitement of the series as well as presenting a great showcase of the cooking talent unearthed on both sides of the Tasman this year.”
How about those Persian love cakes then (care of the MKR website):
Ingredients
Sliced fresh figs, to serve
Persian love cakes
180g almond meal
110g raw sugar
100g brown sugar
60g unsalted butter
1/2 tsp salt
1 egg, lightly beaten
125g Greek yoghurt
1/2 tsp ground nutmeg
1 1/2 tbsp pistachios, chopped
Yoghurt panna cotta
125ml thickened cream
2 tbs caster sugar
1/2 tsp vanilla bean paste
1 1/4 tsp powdered gelatine
1 tbsp cold water
280g Greek yoghurt
Toasted pistachios, to decorate
Rosewater syrup
180ml water
80g caster sugar
1 cinnamon quill
1/2 tsp rosewater essence
Method
1. To make Persian love cakes, preheat oven to 180C. Grease four holes of a muffin pan (125ml capacity). Line bases with baking paper.
2. Process almond meal, sugars, butter and salt until combined.
3. Remove half the mixture and divide among prepared pan holes. Press down over base.
4. Add egg and yoghurt to remaining almond meal mixture. Stir until well combined. Pour over base in pan holes. Sprinkle with pistachios.
5. Bake for 30 minutes or until firm to touch. Cool 5 minutes in pans. Loosen edges with a greased knife. Turn out on to a wire rack to cool.
6. To make panna cotta, lightly grease four plastic dariole moulds (125ml-capacity).
7. Stir cream, sugar, gelatine and paste in a small saucepan over low heat until sugar and gelatine dissolve (do not boil). Remove from heat. Cool to room temperature. Slowly whisk in yoghurt. Pour into prepared moulds. Refrigerate for several hours or until set.
8. To make rosewater syrup, stir sugar and water in a small saucepan over low heat until sugar dissolves. Add cinnamon quill. Simmer for about a further 10 minutes or until thick and syrupy. Remove from heat. Stir in rosewater essence. Cool.
9. To serve, invert panna cottas on to serving plates. Decorate with a pistachio. Serve with love cakes and figs. Drizzle with syrup.
Notes
Tips:
– On the show, we used presentation rings to make our Persian love cakes, so that they would have straight sides. You could also use mini cheesecake tins, with removeable bases.
– These cakes are dense, moist and sticky. They need a little extra care when removing them from the pan
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