Three Slices

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MasterChef Australia Matt's MasterClass: Three Slices
MasterChef Australia Matt's MasterClass: Three Slices
You're watching MasterChef Australia Matt's MasterClass: Three Slices Matt brings a slice of Australia to Japan

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Matt brings a slice of Australia to Japan
Air Date: 07 Jul 2017

Recipe by: Matt Preston

Ingredients

Bus Driver’s Mother-In-Law’s Slice:

Almond Topping:

Amanda’s Slice:

Date Rice Bubble Slice:

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Method

    Bus Driver’s Mother-In-Law’s Slice
    1. Preheat oven to 170C. Grease and line an 18cm x 32cm slice tray.
    2. For the Base, combine all ingredients in a mixing bowl and mix well to combine. If the base mixture seems floury, add a little extra melted butter.
    3. Press the mixture into the lined tray to create an even base layer. Place into the oven and bake until lightly browned, about 12 minutes. Remove from the oven and set aside in the tray.
    4. For the Almond Topping, combine the butter and the honey in a small, heavy-based saucepan over low heat and cook until the butter has melted. Simmer, uncovered, until the mixture is a light caramel colour, about 3 minutes. Stir in the slivered almonds and remove from the heat.
    5. Pour the Almond Topping mixture onto the Base and spread to form an even layer. Place into the oven and bake until golden brown, about 15 minutes. Remove from the oven and set aside in the tray to cool.
    6. Once cool, cut the slice into squares and serve.
    Amanda’s Slice
    1. Preheat oven to 180C. Grease and line a 20cm x 30cm or 24cm x 24cm slice tin.
    2. Combine all ingredients, except for the melted butter, in a large bowl. Pour in the melted butter and use a wooden spoon to mix until well combined.
    3. Press the mixture into the prepared tin and place into the oven to bake until golden and a skewer comes out clean when inserted, about 25-30 minutes.
    4. Remove from the oven and, whilst still in the tin, cut the slice into squares. Set aside to allow the slice to cool before removing the squares and serving.
    Date Rice Bubble Slice
    1. Preheat oven to 120C.
    2. Grease and line an 18-20cm square baking tin.
    3. Combine the dates, sugar and butter in a large, heavy-based saucepan. Place over medium heat and simmer until the dates are soft and mushy, careful not to burn, about 12-15 minutes.
    4. Remove from the heat. Add the Rice Bubbles and stir well to combine.
    5. Pour the mixture into the greased and lined baking tin and press down so that the mixture is 3-4cm thick. Place into the fridge for 2 hours.
    6. Meanwhile, place the desiccated coconut, red food colouring and 300ml of warm water into a bowl and mix to combine. Drain and spread the pink coconut onto a baking tray lined with baking paper. Place into the oven to bake until dry, about 15 minutes. Remove and set aside to cool.
    7. Remove the slice from the fridge and cut into 25 cubes. Roll the cubes in the pink coconut to evenly coat and serve.
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