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