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MasterChef Malaysian Buffalo Curry – by Juanita Hennessey

Anyone who knows me will tell you that I am partial to a good curry, and I love experimenting with spice. This Malaysian inspired dish is based broadly on a Rendang but I have added my own twist. It works perfectly with the buffalo, which becomes meltingly tender the longer you cook it. The flavours […]

Organic Delivery and TruffleHunter Fondant – by Stuart Archer

Celeriac Fondant, Roast Jerusalem Artichoke Puree, Roasted Onions and Beetroot with Sprout leaves – By Stuart Archer. Produce supplied by Organic Delivery Co. & Truffle Hunter.  Introduction If you’re looking for a more impressing veggie main dish that works for a dinner party, then this is for you! Upon receiving a fantastic selection of veg from the Organic […]

Nasi Lemak Recipe – by Ping Coombes

MasterChef Kitchen Bible Nasi Lemak Preparation Time: 45 minutes, plus soaking and marinating Cooking Time: 25 minutes, plus standing Serves 6 INGREDIENTS FOR THE SAMBAL IKAN BILIS 12 dried chillies 50g (1 ¾ oz) good-quality ikan bilis (dried anchovies) 7 red chillies, trimmed 10 small round shallots, chopped 2 garlic cloves, peeled 2 lemongrass stalks, […]

Mauritian Lobster Curry Recipe – by Shelina Permalloo

MasterChef Kitchen Bible Mauritian Lobster Curry with Spiced Peas By Shelina Permalloo – Champion 2012   Preparation Time: 1 hour Cooking Time: 1 hour Serves 6 INGREDIENTS FOR THE STOCK Sea salt and freshly ground black pepper 3 lobsters 50g (13⁄4oz) coriander stalks 2 banana shallots, finely chopped 1 garlic bulb, halved, skins on 1 […]

MasterChef Da Mhile Seaweed Gin Recipe – by Tony Rodd

Da Mhile’s 18 botanical Gin is a compliment to any dish, but is sure to be a real treat when paired with Sea Trout. The intense Juniper notes provide a contrasting, yet fitting match the the succulent Trout.  A great, easy, quick dish.  Number of people the dish serves: 4 Time: 15 minutes cooking Ingredients: […]

Porcus & Galloway Chilli Sausage Rolls – By Stuart Archer

Porcus & Galloway Chilli Sausage Roll – By Stuart Archer Who doesn’t like a decent sausage roll? Proper meaty sausages, a sweet sticky glaze, and buttery, flaky pastry. Here, I’ve used Porcus Italiano sausages, which are strongly seasoned with fennel, sun dried tomato and parmesan, not your average banger! Because they have such a strong […]

MasterChef Pinkster Gin Recipe – by Tony Rodd

The wicked zing of a Lemon tarte combined with a hint of sweet tasting Raspberry Sorbet which has been infused with the highest quality Pinkster Gin is sure to be a treat for anyone with a sweet tooth – or a love for great tasting Gin (the MasterChef Gift Card team certainly has a couple […]

Chalk Stream Trout Coulibiac – by Juanita Hennessey

A coulibiac is a Russian dish that is traditionally made using salmon, rice, eggs, mushrooms and dill, encased in pastry.  However, I have chosen to replace the salmon with the beautiful Chalk Stream trout and have played around with the flavours of kedgeree, one of my all-time favourite breakfast dishes. It is a great dish […]

MasterChef Lakes Gin Recipe – by Tony Rodd

Tart Blackberries are the perfect accompaniment to the strong, yet succulent taste of Pigeon. The Lakes Gin is perfectly infused within the Blackberries to add notes of deep Citrus to the dish. The expertly crafted botanicals paired with the Pigeon make for a potentially mouthwatering dish. This unique dish is sure to suit the needs of any […]

Could This Be The Best Double Baked Cheese Souffle Recipe Ever?

We visited the Cheese Society today to discover more about their wonderful Cheese Emporium in the centre of Lincoln. The Cheese Society is managed by the Dynamic Duo Kate and Lucie Nock, mother and daughter team who in addition to giving us a very warm welcome to their delightful cheese shop, also opened our eyes […]