The diamond of last night’s My Kitchen Rules episode wasn’t the truffles, but Tassie farmer Henry – at least, according to the rest of the contestants!
The 26-year-old set hearts aflutter during his cameo in MKR’s 2017 season, and his country charm seems to have done it again. But even better, Henry managed to prove his prowess in the kitchen.
Alongside younger sister Anna, the Tasmanian natives plated up a gourmet menu to showcase their pride produce – truffles – and wowed Pete and Manu with the results. And, with a season-topping score of 107, we were inspired to share our take on their mouth-watering dishes.
Whipped brie with truffle and eschallots
A stunning starter that scored the team full marks from the judges, whipped brie with truffle and eschallots is the perfect pairing of flavours.
And, it’s as easy as whipping together a wheel of rind-free brie with thickened cream and grated truffle. It’s simple, rustic and best served with a homemade baguette.
Try it with: homemade bread.
Venison with truffle mash, mushrooms and red wine sauce
It’s a tough meat to cook, but when it’s done right, venison is a delight. Henry and Anna served theirs alongside truffle mash (naturally), and finished it off with a red wine and mushroom sauce – and it looked to-die-for!
Try it: we take you through how to cook venison perfectly.
Apple, pear and walnut crumble with vanilla ice-cream
While Henry and Anna’s apple, pear and walnut crumble just missed the mark, their vanilla ice-cream floored the judges. Want to get it right? Try our easy apple and pear crumble recipe for dessert. Warming, crumbly and sweet, it’s the ideal way to finish your meal.
Serve it with: vanilla bean ice-cream.
