Back To Basics: Savoury

Published: 20 June 2018

MasterChef Australia

We've compiled some basic recipes that dazzled the MasterChef judges, now it's your turn to master them

Gina's Spaghetti

Italian Nonna Gina is known for her mouthwatering, handmade pasta that is always filled with love. Turns out, making Gina’s spaghetti is simple and very easy to do! 


- 200g 00 Flour, plus extra for dusting 

- 2 XL eggs

1. Place flour and eggs in a processor and process until mixture resembles coarse breadcrumbs. Empty onto bench and knead until a soft, smooth dough forms, about 5 minutes. Wrap dough in cling film and set aside in the fridge to rest for 15 minutes.

2. Once rested, pass the dough through the widest setting of a pasta machine 5 times, folding the dough over itself after each pass. Pass through the widest setting, again, then reduce setting one at a time, passing pasta sheet through, until the narrowest setting has been reached. 

3. Dust sheets with a little flour. Pass sheets through the spaghetti attachment and set spaghetti aside.

Try Gina's Brodo with Home Cooked Spaghetti and Chicken Meatballs 

Samira’s Homemade Ricotta 

Samira left the judges' mouths watering when she served up her family’s homemade ricotta, with George going so far as to say that it was the best ricotta they’d had in the MasterChef kitchen. Once you make this ricotta, you will be wondering why you ever opted for store bought versions! 

Homemade Ricotta 

- 2 cups full cream milk 

- 1 tbsp white vinegar 

- Salt, to taste 

1. Pour milk in a saucepan and place over medium heat. Bring to a boil, reduce heat and allow to simmer. 

2. Add the white vinegar and simmer until milk curdles. Remove from heat and strain through a fine sieve, discarding liquid. 

3. Transfer solids to a bowl, add salt and stir to combine. Set aside, in fridge, until serving. 

Try Samira’s Pelmini with Homemade Ricotta   

MasterChef Australia

Gina’s Yorkshire Pudding 

Want an easy to make Yorkshire Pudding so good it blew English chef Gordon Ramsay away? Yes please! Not to mention, George compared it to one made by professional chef Tom Kerridge. This recipe will definitely become a staple in your house for future roast dinners. 

Yorkshire Pudding 

- 3 tbsp olive oil  

- 140g plain flour 

- 200ml milk  

- 4 large eggs 

1. Fill 6 holes of extra-large muffin tray each with 2 teaspoons olive oil and place into oven to heat. 

2. Place flour and salt into a bowl and mix to combine. 

3. In a separate bowl, place milk and eggs and whisk until combined. Pour into flour mix and whisk until a smooth batter forms. Set aside to rest for 10 minutes. 

4. Carefully remove muffin tray from oven and pour rested batter into hot oil in muffin holes until two thirds full. 

5. Return to oven to bake until browned and well risen, about 25-30 minutes. Remove from oven and set aside until serving. 

Try Gina’s Loin of Lamb with Yorkshire Pudding  

Genene’s Dumplings 

Genene's boys love the dumplings that she makes, and after feeling inspired by a letter from home she served them up for the judges. Fill these with your choice of filling and leave your family and friends extremely impressed! 


- 50g plain flour 

- pinch salt 

- 2 tbsp vegetable oil 

1. For the dumpling wrappers, place flour and salt into a medium bowl. Add 100ml cold water and combine ingredients until a rough dough forms. Turn out onto the bench and knead until smooth, approximately 10 minutes. Wrap dough in cling film and rest for 10 minutes. 

2. Once rested, portion dough into 16 ball. Roll each ball into a small disc approximately 10cm in diameter to make a wrapper. Set aside. 

3. Spoon a level tablespoon of mixture onto each wrapper and brush the edges of each wrapper with a little water. Fold wrapper over the mixture and then starting from one end, pleat and press the edges together to seal and form a frill. Continue until all dumplings are made. 

4. Place vegetable oil in a large frypan and place over medium heat. Add dumplings and cook until crisp and lightly browned. Add 1 cup of water, cover frypan with a lid and steam for 8 minutes or until dumplings are cooked. 

Try Genene’s Chicken Dumplings with Chilli Sauce   

MasterChef Australia

Chloe’s Noodles 

Chloe's perfected making noodles and always leaves the judges impressed when she dishes them up. You’ll be making oodles of noodles after trying this recipe! 

Wheat Noodles 

- 2 cups high protein plain flour 

- ¼ tsp salt 

- cornflour, for dusting noodles 

1. Place the flour and salt in a medium bowl. Gradually add 1 cup water, mixing with a fork until the dough comes together, forming a ball. Lightly flour a clean bench and knead dough until the dough is smooth and springy, about 10 minutes. Cover with plastic wrap and rest in fridge for at least 30 minutes. 

2. Divide the rested dough in half, covering one of the halves with plastic wrap to prevent the dough from drying out. Lightly flour a clean work surface then flatten out the other dough half.  

3. Using a pasta roller, pass dough through from thickest to thinnest settings, dusting well with cornflour. Using a spaghetti cutter, cut the dough into noodles. Dust with cornflour. Repeat with remaining portion of dough and set aside until serving. 

Try Chloe’s Dan Dan Noodles   

Sashi’s Roast Lamb 

Sashi served up a perfectly-cooked lamb rack in Gordon Ramsay’s Mystery Box, impressing the international chef with his skills. But believe it or not, Sashi’s recipe is easy enough to replicate! 

Roast Lamb Rack

- 2 x 6 point racks of lamb, frenched 

- 2 tbsp olive oil 

- 30g hot English mustard 

- salt and white pepper  

1. Heat a large ovenproof frypan over medium high heat. Season lamb with salt, pepper and olive oil and add to the hot pan, fat side down. Sear until golden brown, about 2-3 minutes. Remove from heat and brush lamb with mustard. 

2. Place into the oven and roast for 8-10 minutes, for medium-rare or until cooked to your liking. 

3. Remove the lamb from the oven and rest for 10-15 minutes, until ready to serve. 

Try Sashi’s Roast Lamb with Beer Battered Cauliflower with Reduction of Lamb and Beer