Australian Competitions Club

http://www.baysidebulletin.com.au/competition.aspx?id=1052


Terms and Conditions - only say closes on 11 December (although it says 12th at top of page!)

PLEASE NOTE: Entries to this competition are limited to one entry per person, per day.  This is a local paper for the Redlands area in Queensland so I dont know if you have to live locally.



MasterChef Series 3 cookbook
Commences: 05 December, 2011
Entries Close: 12 December, 2011

 WIN: To celebrate the launch of the MasterChef Series 3 cookbook, we have five cookbooks to give away to our readers, courtesy of HarperCollins. To be in the draw to win, complete your details below.

About the book


IF the mere mention of MasterChef has you salivating, here’s a book to help you master the tastes featured in the latest TV series.

MasterChef Australia Series 3 (HarperCollins, RRP $39.99) has the best recipes from contestants and celebrity chefs.

‘Dessert Queen’ Billy shows you how to achieve the ultimate Swiss roll; Dani guides you through the essentials of a Sri Lankan curry; follow the gospel according to Hayden in the production of classic moules frites; make sweet and syrupy baklava with Kumar; let Alana show you perfection in a poached pear; delight in Michael’s grand-final highlight, vanilla-poached lobster; and MasterChef winner Kate shares the secrets of her elimination-evading apple pie and custard. Yum!

The experts also have their place in this complete cookbook.

Nigella Lawson shows you how to make delicious red velvet cupcakes and Maggie Beer, her olive oil, rosemary and apple pudding.

George’s mum shares the secret to her lamb koupes with tzatziki, Heston Blumenthal teaches perfection in his burger and triple-cooked chips recipe, and Neil Perry brings an extra freshness to the plate with his crab and fennel salad.

At a loose end on a rainy Saturday? Let Adriano Zumbo instruct you on the creation of his fairytale gingerbread house.



Here’s a taste of what’s in store:

Jay’s Scallop, Chorizo & Fennel Sala


Given just 10 minutes to think, run around the pantry, and cook, Jay managed to come up with this wonderful scallop salad in the ‘rapid-fire’ elimination challenge.

The judges felt it could be taken to even greater heights by a punchy vinaigrette – so Jay’s added one here.

Serves 4 as a starter

Preparation 10 minutes

Cooking 5 minutes


•2 limes
•2 baby fennel, trimmed, fronds reserved, thinly sliced
•2 tsp Dijon mustard
•1/2 tsp sweet paprika
•1 tsp caster sugar
•125ml (1/2 cup) olive oil
•1 granny smith apple, halved, cored, thinly sliced
•2 eschalots, thinly sliced
•1 radicchio, trimmed, torn
•40g (1/4 cup) pine nuts, roasted
•2 dried chorizo, cut into 5mm slices
•20 scallops, without roe
•Crusty bread, to serve

Method:


•Segment the limes, place in a small bowl and set aside.
•Squeeze the juice from the lime membranes through a sieve into another bowl.
•To make dressing, roughly chop fennel fronds and add to lime juice in bowl. Add mustard, paprika, sugar and half the oil. Whisk together and season with salt and pepper.
•Toss sliced fennel with apple, eschalots, radicchio and pine nuts in a large bowl. Add dressing and toss gently.
•Heat 1 tbs of the remaining oil in a large frying pan over high heat and cook chorizo for one minute each side or until golden. Tip chorizo and pan juices into the salad. Return the pan to the heat.
•Heat remaining oil in pan. Cook scallops for 30 seconds each side or until golden and almost cooked. Add scallops to salad. Toss gently and season with salt and pepper.
•Scatter the salad with lime segments and serve immediately with crusty bread.

 
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TERMS AND CONDITIONS



Entries close Sunday, December 11