Matt's Five Things in Five Minutes

Advertisement
Resume
MasterChef Australia Matt's MasterClass: Five Things
MasterChef Australia Matt's MasterClass: Five Things
You're watching MasterChef Australia Matt's MasterClass: Five Things Matt shows you how to make five delicious things in just five minutes

Due to rights restrictions this show is currently unavailable to watch on web, but can be enjoyed on tenplay's apps and platforms.
You can find a full list here

To access Tenplay, you must reside within Australia.

If you reside in Australia but can't access content, please contact us at contactus@networkten.com.au

Get exclusive access to this video & more
Become a tenplay member or sign in and enjoy the benefits.

Matt shows you how to make five delicious things in just five minutes
Air Date: 09 May 2019

Matt Preston whips up a feast of 5 different dishes in 5 minutes, including a Yoghurt Flatbread, Quick Pickle and some Chicken.

Recipe by: Matt Preston

Serves: 5

Ingredients

Flatbread:

Chipotle Instant Mayo:

Quickle:

Microwave Salsa:

Prawns:

Chicken:

Select all
Select ingredients from above to add to shopping list

Method

  1. For the Flat Bread, combine flour, yoghurt and salt in a medium mixing bowl. Mix until just combined.Transfer dough to a well-floured bench and knead until smooth. Divide the dough into 6 equal portions and roll out to 18cm wide disks.
  2. Heat a grill plate over high heat. In batches, grill each flatbread for 1 minute each side.
  3. For the Chipotle Instant Mayo, place the egg, keeping yolk in tact, into the blending cup of a stick blender. Add the grapeseed oil and chipotle. Place the head of the stick blender over the yolk. Holding the blender on the bottom of the blending cup, make small movements of the stick blender up and down within the mixture. Process until mixture has emulsified and is thick and creamy. Gradually add more oil while blending to thicken if liked. Season with lemon juice, salt and chilli sauce to taste.
  4. For the Quickle, slice the jalapenos into round slices. Transfer jalapenos to a large zip lock bag and seal. Shake the bag to deseed jalapenos if you’d like. Remove jalapeno slices, leaving seeds in the bag. Discard the seeds and return jalapeno slices to the bag.
  5. Add the caster sugar, salt flakes and red onion. Briefly shake to mix and set aside for 5 minutes or until jalapeno starts to weep. Add the apple cider vinegar, shake to mix and set aside for 5-10 minutes to pickle.
  6. For the Microwave Salsa, place corn cobs, still in husk, on a microwave safe plate and microwave for 4 minutes. When cool enough to handle, remove husk and silk and discard.
  7. Heat the same grill plate over high heat. Place corn on and grill on all sides to char the kernels. Transfer corn to a chopping board and cut the kernels from the cob.
  8. Transfer corn kernels to a medium bowl. Add coriander stems, spring onion, cumin seeds, pomegranate seeds and salt. Season salsa with lime juice and gently toss together.
  9. For the Prawns, place a medium frypan over high heat and warm the grapeseed oil. Add the prawns and cook for 2 minutes, turning to cook both sides evenly. Season with salt, add tequila to the frypan and flambé.
  10. For the Chicken, slice breast in half lengthways. Place the chicken between two sheets of baking paper and use a meat mallet or rolling pin to flatten to approximately 5mm thick. Season with salt and coriander.
  11. Place a medium frypan over high heat and warm the grapeseed oil. Add the chicken and cook for 1 minute each side or until just cooked through.
  12. Serve it all up and let everyone help themselves.
  13. Tip – Flat bread can be reheated in the toaster.
Watch Full Episodes