Diana Dodog's key ingredient recipe from Heat 2 of MasterChef 2014
Ingredients
- 1 rib eye steak
- 2 onions
- 2 shallots
- 3 cloves of garlic
- 1 rosemary sprig
- 1 basil
- 1 parsley
- 1 thyme
- 1 red onion
- 2 tomatoes
- 2 cherry tomatoes
- 1 sweet potato
- 50 ml balsamic vinegar
- 100 ml red wine vinegar
- 50 ml olive oil
- 50 ml vegetable oil
- 25 g butter
- 20 ml double cream
- 150 ml beef stock
- bunch of mixed leaf salad (baby spinach, rocket, watercress)
- 1 tin of chopped tomatoes
- 100 g demerara sugar
- 10 g mustard seeds
- salt + pepper
Method
- For onion sauce:
- Slice one large Spanish onion and place in a hot pan with olive oil, thyme, salt + pepper until caramelised
- Fry for 10 minutes
- Add 50ml balsamic vinegar + cook it for 5 minutes
- Add 20ml cream + cook for a further 5 minutes
- Blend it until it’s smooth
- Season with salt + pepper
- Pass it through a sieve + cool it down until serving
- For tomato chutney:
- Boil 100 ml water, 900 ml red wine vinegar
- 100g Demerara sugar
- ½ tin chopped tomato
- Salt + pepper
- Cook for 45 minutes
