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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.
Shop all ingredients on Keells Online →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.
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.
Shop all ingredients on Keells Online →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.
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.
Shop all ingredients on Keells Online →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.
Authentic Drumstick, Brinjal & Mysore Dal Sambar
Narmatha, Nirmatha, Sajee, Ashila, Akindu, Yaseem - Team Red
MasterChef Sri Lanka — S2 EP 11
Ingredients
- Mysore Dal
- Drumsticks
- Brinjal
- Tamarind
- Sambar Powder
- Whole Wheat FLour
- Potatoes
- Onions
- Green Chilies
- Ginger
- Curry Leaves
- Coriander
Method
1
Preparation
2
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.
3
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.
4
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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