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Eat Me, Drink Me

Eat Me, Drink Me

Shabnam Muzammil
MasterChef — Season 2, Episode 3 Dessert Challenge

Beignets stuffed with almond butter, topped with passionfruit, lime & mango purée and rosemary hot chocolate infused with ginger.

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Ingredients

  • Dark Chocolate
  • Rosemary
  • Ginger
  • Flour
  • Eggs
  • Almond
  • Butter
  • Sugar
  • Lime
  • Passionfruit
  • Mango
  • Baking Powder

Method

1
Beignet Dough — melted butter stirred into warm milk, with sugar, eggs and baking powder mixed in. Rested briefly, then fried. Cooled in the fridge before stuffing.
2
Almond Butter Filling — almonds ground in a food processor and mixed with a little butter.
3
Tangy Passionfruit-Mango Purée — passionfruit pulp and mango simmered with a little sugar, lime juice and lime zest stirred in, then puréed.
4
Rosemary Hot Chocolate infused with Ginger — rosemary simmered in milk, dark chocolate (roughly chopped) melted in. Once infused, grated ginger added and steeped until just before serving.
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Three Dances of the Indian Ocean

Three Dances of the Indian Ocean

Chef Rohan Fernandopulle
MasterChef Sri Lanka — S2 EP 05, Best Dish Challenge

Pan fried modha fish with lemongrass spiced blue water crab ragout, shrimps seeni sambol, pommes purée and murunga gravy.

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Ingredients

  • Crab
  • Shrimps
  • Modha Fish
  • Lemongrass
  • Curry Leaves
  • Garlic
  • Onions
  • Coconut Milk
  • Butter
  • Lime
  • Murunga

Method

1
Pan-Fried Modha Fish — infused with Sri Lankan herbs & spices. Seasoned with salt, pepper, turmeric, chilli powder and lime juice, then pan-fried in coconut oil skin-side down. Butter, rampe, curry leaves, mustard seeds and crushed garlic added and basted continuously. Cooked gently to 52–54°C and rested before plating.
2
Sea Crab Thermidor — lemongrass and turmeric infused, Sri Lankan style. Onion, garlic, crushed lemongrass, rampe and curry leaves sautéed, then turmeric, chilli powder and flour stirred in. Deglazed with brandy and white wine (optional), whisked with fish stock, coconut milk and cream until smooth. Seasoned with mustard, lime juice, grated cheese, salt, pepper and lime zest, then folded through the cooked crab meat.
3
Shrimps Seeni Sambol (Onion Marmalade) — shrimps sautéed in butter with tri-colour bell pepper and set aside. Seeni sambol made in the same pan, then finished with the sautéed peppers and shrimps, crushed savoury biscuits and chopped roasted cashew nuts.
4
Pommes Purée (Welimada Mashed Potatoes) — potatoes boiled in their jackets in salted water, peeled while warm, dried out over low heat, then pressed and passed through a sieve. Worked with cold butter a little at a time, loosened with warm milk/coconut milk/cream to a silky consistency, and seasoned with salt, pepper and grated nutmeg.
5
Beurre Blanc (Murunga Butter Sauce) — murunga cooked like a white curry, flesh and tender seeds scooped out. Onions and white wine reduced, murunga gravy added, reduced and strained. Murunga flesh, the reduction and fresh butter warmed through and blended smooth.
6
Chlorophyll Oil — greens quickly blanched, plunged in ice water and dried. Blended with oil and seasoning, simmered briefly, cooled, then strained through cheesecloth.
7
Foam — made with murunga and the green reduction.
8
Tuile — for garnish.
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Chicken Ballotine

Chicken Ballotine

Chef Peter Kuruvita
MasterChef Sri Lanka — S2 EP 07, Chicken Ballotine Challenge

Poached and pan-seared chicken ballotine with a white chicken curry, sautéed oyster mushroom and kankung, and charred shallots.

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Ingredients

  • Chicken
  • Cream
  • Egg White
  • Coconut Milk
  • Tomato Purée
  • Coriander
  • Kankung
  • Oyster Mushroom
  • Turmeric
  • Garlic
  • Shallots
  • Curry Leaves
  • Butter

Method

1
Break Down the Chicken — whole chicken broken down, with breasts, legs/thighs and carcass/bones reserved separately.
2
Start the Poaching Stock — a stock brought to a gentle simmer early and kept running throughout.
3
Render & Press the Skin — skin rendered and pressed in the oven for 40–60 minutes, started early so it runs alongside everything else.
4
Prep Aromatics & Make the Farce — 50g of leg meat pulsed with aromatics into a mousse, then chilled.
5
Butterfly & Roll the Breasts — breasts butterflied, filled with the farce, rolled tightly in cling film and chilled briefly.
6
Poach the Ballotines — wrapped ballotines poached gently in the stock to 66–68°C.
7
Chill & Pan-Sear — briefly chilled, then pan-seared in butter to develop colour, and rested to a safe internal temperature.
8
Make the White Chicken Curry — stock, turmeric and coconut milk simmered into a white chicken curry, finished with oils.
9
Sauté the Mushroom & Kankung — oyster mushroom and garlic-kankung sautéed as the base.
10
Char, Fry & Plate — shallots charred, curry leaves fried, and the dish assembled and plated.
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Authentic Drumstick, Brinjal & Mysore Dal Sambar

Authentic Drumstick, Brinjal & Mysore Dal Sambar

Narmatha, Nirmatha, Sajee, Ashila, Akindu, Yaseem - Team Red
MasterChef Sri Lanka — S2 Episode 11 Team Challenge
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Ingredients

  • Mysore Dal
  • Drumsticks
  • Brinjal
  • Tamarind
  • Sambar Powder
  • Whole Wheat FLour
  • Potatoes
  • Onions
  • Green Chilies
  • Ginger
  • Curry Leaves
  • Coriander

Method

1
Dahl / Sambar — Mysore dal cooked with turmeric until soft and mashed. Tamarind soaked and extracted, then simmered with drumsticks, brinjal, shallots, tomatoes, green chillies and salt until the vegetables are tender. Sambar powder and mashed dal added and simmered with salt and jaggery. Finished with a gingelly oil tempering of mustard seeds, fenugreek seeds, dried red chillies, asafoetida and curry leaves, then garnished with fresh coriander and rested before serving.
2
Poori — whole wheat flour combined with semolina, salt, sugar and oil, then kneaded with water into a firm dough. Rested briefly, divided into portions and rolled into even circles before being deep-fried until puffed and lightly golden.
3
Poori Potato Masala — mustard seeds, urad dal, chana dal, cumin, dried red chilli, asafoetida and curry leaves tempered in oil. Onions, green chillies and ginger added and sautéed until soft, followed by turmeric and water. Mashed potatoes added and simmered until well combined, with besan slurry added if a thicker consistency is preferred. Finished with coriander leaves and lemon juice.
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Pan-Seared Beef with Root Vegetables

Pan-Seared Beef with Root Vegetables

Yaseen, Shabnam, Sajee, Narmatha & Sathveekan
MasterChef Sri Lanka — Season 2, Episode 15 Tag Team Challenge

A comforting plate of tender pan-seared beef with crisp root vegetables, served alongside a creamy, flavourful accompaniment for a rich and satisfying meal.

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Ingredients

  • Beef
  • Curry Powder
  • Roasted Curry Powder
  • Garlic
  • Black Pepper
  • Salt
  • Butter
  • Rosemary
  • Thyme
  • Pumpkin
  • Zucchini
  • Eggplant
  • Carrot
  • Onion
  • Potatoes
  • Cornflour
  • Paprika
  • Cooking Oil
  • Lemon
  • Microgreens

Method

1
Pumpkin Soup – sauté onion, garlic and ginger in butter, add pumpkin and season with salt and pepper. Add water or stock and simmer until the pumpkin is tender. Blend until smooth, then return to the heat and stir in cream. Adjust the seasoning and consistency.
2
Tuna Tartare – dice fresh tuna and combine with red onion, spring onion, chilli, coriander, lime/lemon juice, soy sauce and sesame oil.
3
Pickled Vegetables – thinly slice carrot and cucumber. Combine vinegar, sugar and a little salt, then add the vegetables and allow them to pickle.
4
Sera Spice-Dusted Beef Steak – season the beef with Sera curry powder, roasted curry powder, garlic, black pepper and salt. Allow it to marinate briefly. Sear the beef in butter until cooked to the desired doneness, adding rosemary and thyme for aroma. Rest the steak before slicing or serving.
5
Pumpkin Mash – cook the pumpkin until tender, then mash with butter and season with salt and pepper until smooth and creamy.
6
Grilled Vegetables – cut the zucchini, eggplant, carrot and onion into suitable pieces and grill until tender.
7
Fried Potato Medallions – slice the potatoes into medallions, coat lightly with cornflour and paprika, then fry until golden and crisp.
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Lemongrass Panna Cotta

Lemongrass Panna Cotta

Chef Malin De Silva
MasterChef Sri Lanka — Season 2, Episode 16 Pressure Test

A silky lemongrass panna cotta served with milk crumble, bright mango gel, chocolate garnish and passion fruit sauce.

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Ingredients

  • Gelatine Powder
  • Cream
  • Milk
  • Sugar
  • Vanilla
  • Lemongrass
  • Milk Powder
  • Flour
  • Corn Flour
  • Unsalted Butter
  • Mango Juice
  • Agar Agar
  • Chocolate
  • Passion Fruit
  • Salt

Method

1
Lemongrass Panna Cotta – bruise the lemongrass and add to the milk and cream. Heat gently with the sugar until steaming, but do not boil. Add the gelatine powder when the panna cotta mix is warm. Remove from the heat and infuse for 10 minutes. Strain out the lemongrass. Squeeze excess water from the gelatine and whisk into the warm mixture. Add the vanilla. Pour into moulds or glasses and put in the freezer, making sure to check that it’s set.
2
Milk Crumble – mix the milk powder, flour, corn flour, sugar and salt. Add softened butter and rub together until you have irregular crumbs. Spread evenly on a lined baking tray. Bake at 150–160°C for approximately 15–20 minutes, stirring every 5 minutes. Bake until dry, crisp and lightly golden. Cool completely, as it will become much crunchier as it cools. Break into smaller pieces if needed.
3
Mango Gel – mix the agar agar thoroughly into the cold mango juice. Bring to a full boil, whisking continuously. Boil for 1–2 minutes to fully activate the agar. Pour into a shallow tray and refrigerate until completely set. Once set, cut into pieces and blend until completely smooth. Pass through a fine sieve. If needed, adjust the consistency with a little mango juice.
4
Chocolate Garnish – prepare the chocolate garnish using 50g of chocolate.
5
Passion Fruit Sauce – boil the passion fruit juice with sugar. After boiling, blend the mix.
6
Plating – place the panna cotta slightly off-centre. Make a small bed of milk crumble beside it and sit some crumble around the base. Pipe 5–7 small dots of mango gel around the plate. Add small fresh mango cubes between the gel and crumble. Spoon a little fresh passion fruit pulp over the mango and around the panna cotta. Finish with a few tiny lemongrass or mint leaves if desired. Finally, add the mango and strawberry ring.
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Lamb Wellington with Sera Curry Sauce

Lamb Wellington with Sera Curry Sauce

M. Sathveekan
MasterChef Sri Lanka — Season 2, Episode 17

A golden, flaky pastry encasing succulent lamb, served with a rich Sera curry sauce.

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Ingredients

  • Lamb
  • Mushroom
  • Onion
  • Garlic
  • Brinjal
  • Spinach
  • Rosemary
  • Thyme
  • Sugar
  • Chilli Powder
  • Roasted Curry Powder
  • Soy Sauce
  • Turmeric Powder
  • Salt
  • Coconut Milk
  • Water
  • Lemongrass

Method

1
Season the Lamb – season the lamb with garlic, thyme, rosemary, butter, salt and black pepper. Allow the seasoning to infuse into the meat.
2
Mushroom Mixture – finely chop the mushrooms, onion and garlic. Sauté them with thyme and garlic until the mushrooms are cooked and the mixture is well combined.
3
Brinjal Mixture – finely chop the brinjal and cook it with garlic and thyme until softened. Combine the cooked brinjal with the mushroom mixture.
4
Spinach – blanch the spinach in boiling water, then drain and squeeze out any excess moisture. Set aside.
5
Puff Pastry – prepare the puff pastry dough and roll it out evenly.
6
Assemble the Wellington – layer the blanched spinach, mushroom mixture and brinjal mixture over the pastry. Place the seasoned lamb in the centre and carefully wrap it with the pastry.
7
Bake – place the wrapped lamb in a preheated oven at 180°C and bake for 20–25 minutes, or until the pastry is golden brown and the lamb reaches the desired level of doneness.
8
Rest and Serve – allow the lamb to rest briefly before slicing and serving.
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Lebanese Picnic Platter

Lebanese Picnic Platter

Narmatha Balasubramaniyam
MasterChef Sri Lanka — Season 2, Episode 18

A Lebanese picnic platter served with smoky chicken kebab, hummus, baba ghanoush, vegetable pickle and kubooz.

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Ingredients

  • Chicken
  • Onion
  • Garlic
  • Ginger
  • Yoghurt
  • Lemon Juice
  • Olive Oil
  • Paprika
  • Cumin Powder
  • Coriander Powder
  • Chilli Powder
  • Black Pepper
  • Salt
  • Garam Masala
  • Fresh Coriander or Parsley
  • Chickpeas
  • Tahini
  • Brinjal
  • Carrot
  • Cucumber
  • Red Onion
  • Cabbage or Cauliflower
  • Sugar
  • Water
  • Vinegar
  • All-Purpose Flour
  • Yeast

Method

1
Smoky Chicken Kebab – marinate the chicken with yogurt, lemon juice, olive oil, garlic, ginger and spices. Thread onto skewers and grill until cooked and charred, then finish with a smoky charcoal or smoked paprika flavour.
2
Hummus – blend chickpeas, tahini, garlic, lemon juice, cumin, salt and water until smooth and creamy. Finish with olive oil.
3
Baba Ghanoush – char the brinjal until soft and smoky. Remove the skin and mash the flesh with tahini, garlic, lemon juice, olive oil, cumin, salt and parsley.
4
Vegetable Pickle – slice the carrot, cucumber, red onion and cabbage or cauliflower. Combine vinegar, water, sugar, salt, garlic and chilli, then add the vegetables and allow them to pickle.
5
Kubooz – make a dough using flour, yeast, sugar, salt, water and olive oil. Rest, roll into thin rounds and cook until puffed and lightly browned.
6
Assemble the Platter – serve the smoky chicken kebabs, hummus, baba ghanoush and pickled vegetables with the freshly prepared kubooz.
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Croquembouche

Croquembouche

MasterChef Sri Lanka — S2 EP 20, Pressure Test

French showpiece made from crisp choux pastry profiteroles filled with crème pâtissière, stacked into a tall cone. Covered with chocolate and garnished with strawberries.

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Ingredients

  • Water
  • Butter
  • Sugar
  • Salt
  • All Purpose Flour
  • Eggs
  • Milk
  • Egg Yolk
  • Cornflour
  • Vanilla
  • Chocolate
  • Cream
  • Fresh Strawberries
  • Caramel

Method

1
Make the Choux Pastry – boil water, butter, sugar and salt. Add flour and mix until a smooth dough forms. Cool slightly, then beat in the eggs. Pipe small profiteroles onto a baking tray and bake until crisp and golden.
2
Prepare the Crème Pâtissière – heat the milk with vanilla. Whisk egg yolks, sugar and cornflour, then gradually add the hot milk. Cook until thick and smooth, then stir in butter and cool.
3
Fill the Profiteroles – pipe the cooled crème pâtissière into the baked profiteroles.
4
Assemble – dip the profiteroles in caramel or chocolate and stack them into a tall cone, securing the layers as you build.
5
Finish – drizzle with chocolate and decorate with fresh strawberries and additional caramel or chocolate as desired.
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Slow Cooked Beef Tenderloin with Chicken Mousse

Slow Cooked Beef Tenderloin with Chicken Mousse

MasterChef Sri Lanka — Season 2, Episode 21

Slow-cooked beef tenderloin coated with chicken mousse, served with burnt butter butternut purée, beetroot roll-up, mushroom sphere and thyme jus

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Ingredients

  • Vanilla Essence
  • Paradise Oyster Mushroom
  • Nivithi
  • White Sugar
  • Gelatine
  • Beetroot
  • Red Onions
  • Eggs
  • Desiccated Coconut
  • Coconut Oil
  • Lemongrass
  • Garlic
  • Salted Butter
  • Lime
  • Chicken Full Breast Skinless
  • Olive Oil
  • Beef Topside Premium
  • Cream

Method

1
Prepare the Beef – season the tenderloin and sear until browned. Coat with a smooth chicken mousse, then slow-cook until the beef reaches the desired doneness. Finish with butter and thyme.
2
Make the Butternut Purée – roast the butternut until tender, then blend with browned butter, cream and seasoning until silky smooth.
3
Prepare the Beetroot Roll-Up – cook and thinly slice the beetroot, layer with the filling, then carefully roll and chill before slicing.
4
Make the Mushroom Sphere – sauté mushrooms with garlic, onion and thyme, blend with cream, then shape into spheres and set until firm.
5
Make the Thyme Jus – reduce red wine with shallots and thyme, add beef stock and reduce until rich and concentrated. Finish with butter.
6
Plate – arrange the beef with the butternut purée, beetroot roll-up and mushroom sphere, then finish with the thyme jus.
7
Infuse the Coconut and Lemongrass – bruise the lemongrass and infuse it in warm coconut milk and cream.
8
Prepare the Ice Cream Base – whisk egg yolks with sugar, then gradually add the warm coconut mixture.
9
Cook and Chill – cook gently until the mixture thickens slightly, then strain and chill.
10
Add Lime Zest – add lime zest and adjust the flavour before churning in an ice-cream machine.
11
Freeze and Serve – freeze until firm and serve with toasted coconut or other desired garnishes.

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