So. At long last, I get to tell the secret that’s been sitting on the tip of my tongue for, well, far too long.
(Wade is far left in the blue shirt)
Image from Masterchef.com.au
I’m stupidly proud/excited/terrified/nervous. He’s worked really hard and sacrificed much to get into that kitchen and he thoroughly deserves to be there. Just you watch.
Sunday night rolls around, as does the premier of the new season. My friends and I decided that the best way to watch was with a potluck dinner. For me, my contribution was an easy decision to make. I was bringing Wade’s favourite thing in the whole wide world, in celebration of his big début.
I was bringing mac and cheese.
I’m serious. He loves it. But, to make it a little more MasterChef quality, I turned to who I believe to be the greatest master chef of them all. Heston Blumenthal.
If you thought ‘Its mac and cheese, how hard does it need to be?!’, well, you’d be right. But this recipe has great flavour, thanks to the highly concentrated wine, mellowed by stock. It’s good, is what it is.
Heston’s Macaroni and Cheese
Adapted from Heston at Home
½ tsp salt
300ml dry white wine
300ml brown chicken stock, infused for 20 minutes with cheese rind, keep warm
80g cheddar cheese (one with a rind), finely grated
80g soft cream cheese
15g mini boccincini, halved
1) Cook pasta in a pan with 400g of salted water until the water evaporates and the pasta is cooked. Keep the pasta in the pot.
2) Reduce the white wine to 30ml in a small saucepan over a high heat. Remove the cheddar rind from the stock and add the warm chicken stock to the saucepan with the reduced wine. Toss the grated cheese with the cornflour, then add to the stock.
Stir until the cheese has been incorporated (it doesn’t really melt), then pour over the pasta.
3) Heat the pasta over a medium heat until warmed through, then stir in the cream cheese until melted and creamy. Season with black pepper to taste.
4) Place half of the pasta in an oven proof serving dish or a roasting dish, layer the halved boccincini evenly and then top with remaining pasta.
Sprinkle with additional cheddar, and place under the grill until the boccincini melts. Serve immediately.
If you’re a fan of MasterChef, please get on board #teamwade – I live tweet during the show (namely making fun of Yukio – the jokes write themselves) and if you can let go the ridiculous ads and sponsorship stuff… It’s good. The food these guys plate up is incredible if you really think about the conditions they work under.
I’d really like someone to make me that chocolate tart now. Just putting it out there.