[Exclusive Opportunity] Meet MasterChef Australia S4 finalist, Audra Morrice, in Singapore!

My friends always say… “gin loves to eat! ” i fact it is pretty true!
i get pretty excited when it comes to learning to bake especially sweets or cooking program on tv… other than exercise and keeping fit. i really love to watch cooking programs.

I am so happy to be able to meet MasterChef Australia S4 finalist, Audra Morrice, in Singapore! And i really hope that she is really what i am writing now 🙂

Let me share some details of Audra Morrice now if you do not watch her show…

Audra is best known as the chef who produced some of the most consistent and amazing dishes on the show. Acknowledged for her ability to both cook and bake, she was a favourite in this series of MasterChef. Born in Singapore to a Singaporean mother and Indian father, mum of two Audra grew up living and breathing food. Her style of food is mainly Asian drawing influence from her Chinese Indian heritage.

Here’s a short video on Audra:

and something about Lifetime channel (click here for the facebook page )
a
nd subscribe to the youtube channel (CLICK HERE)

Lifetime Channel, a top channel for women in the US which has recently launched in Singapore on 14 June, on StarHub Ch. 514. Lifetime is about understanding the complex life of a modern woman – an ordinary person living the extraordinary life. One of the anchor shows on the channel is MasterChef Australia Season 4 and this August, Lifetime Channel will be bringingMasterChef Australia Season 4 finalist, Audra Morrice, back home in Singapore!

And for now… the moment came for me to learn how to bake CHOCOLATE RASPBERRY TARTS with cherry port jelly!!! at sugar inc

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and this is anna… pretty and nice and she is a very capable lady… she is the owner of sugar inc 🙂 clap clap clap

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Thank god for all the help for me to learn this … my very FIRST attempt with a GREAT TEAM , thanks everyone i am very happy to work with you  🙂 >

Sharing Audra Morrice recipe :
CHOCOLATE RASPBERRY TARTS with cherry port jelly!!!

and before i start… this is my lovely team mates!!!

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and these are the ingredients 🙂
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Ingredients : 
225g plain flour
pinch salt
2 tablespoons icing sugar
2 tablespoons cocoa powder
140g unsalted cold butter
2 tablespoons iced water

Ganache filing
500g dark choclate, 70% cocoa solids
200g unsalted butter, chopped

Cherry Port Jelly
375ml Cherry Port
2 tablespoons caster sugar
5 leaves gelatine (gold strength)

Raspberry puree
125g raspberries (squished or frozen)
1 tablespoons iceing sugar
1 teaspoon corn syrup or glucose

Cream 
300ml thickened cream
2 tablespoons icing sugar
1 vanilla bean, seeds scraped

250g-375g raspberries to decorate
Purple borage flowers to decorate

Audra started her demo and show us step by step before we start our baking…
and we need to pre-heat the oven to 200degree

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for pastry, place flour , salt, sugar and cocoa in the food processor and process for 15 seconds until combined. add butter and process until butter is finely choppedIMG_0622

Sharing her tips and this method was pretty much same as the “Rubbing in” method in our home economics during secondary school … if you dont have the food processor, you may use the rubbing in method… “whatever works for you”, audra says

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this is how it looks like… ready to add iced water slowly …
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until… it forms a dough that just comes together when pressed. cling wrap and refrigerate for 20mins

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gin is having fun baking … yay… smile! 🙂

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ok… back to work… seriously ..

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Roll pastry out between the two sheets of baking paper to 2- 3mm thick.

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Press into tin especially into the sides. Remove baking paper and trim pastry . refrigerate for 20mins.

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Blind bake for 13-15 min. remove baking paper and pastry beads . bake for 10mins for bake to dry. cool for 10mins in the fridge / fan

For ganache, use a saucepan with hot simmering water and place a bowl over the saucepan of butter and dark chocolate… keep the heat and allow it to melt gently and occasionally stir it. do not let the chocolate over burn

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Pour warm ganache into cooled tart tin , shake gently to level. allow half a centimetre for jelly layer . refrigerator for 10 min to set the ganache.

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when it is ready… pour warm jelly into a jug and refrigerate then pour a layer into the top of the tart. allow to set and fridge in for 10mins and ready to decorate.

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For raspberry puree, place raspberries , sugar and glucose into a small saucepan and heat until liquid. sieve out the seeds
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till it looks like this….
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Whip cream with icing sugar and vanilla bean seeds to soft peaks

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Audra demostrating how she deco the tarts.

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this is our decoration… designing in process… decorate tart with raspberries, drizzle with raspberry puree and place a few flowers on top. serve cream on the side.

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and… the final… masterpiece…

Judging time… Audra is cutting the tart to try…

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And… Audra try our tarts….look at her expression …

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