MasterChef Junior Cookbook by MasterChef Junior -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Foreword Introduction Snacks and Starters

Scallop and Smoked Trout Fritters with Romesco Sauce Crab Cakes with Garlic Aioli Duo of Ahi Tuna Crostini with Shrimp, Roasted Red Pepper, and Pine Nut Purée Spot Prawns with Seaweed Salad, Sour Plums, and Togarashi Puffed Rice Grilled Prawns with Smoked Saffron Aioli and Olive-Caper Relish Fried Sardines Scallops with Chimichurri, Polenta Cakes, and Pickled Peppers Pickled Vegetables Roasted Beets with Herbed Ricotta Chicken Liver Pâté with Brûléed Pear and Parsley Salad Glazed Lollipop Wings Mushroom-Potato Pierogi with Mushroom Sauce Apple Fries Mango Turnovers with Coconut Crème Anglaise Kale Chips

Fish and Shellfish

Salmon with Asparagus, Three Ways Broiled Salmon with Coconut Sauce and Avocado Purée Salmon en Croute with Minted Peas and Hollandaise Arctic Char and Rice Noodles in Curry Broth Salt-Baked Branzino and Roasted Baby Vegetables Miso Black Cod in Coconut-Ginger Broth Fish Tacos with Guacamole Vadouvan-Spiced Monkfish with Pancetta Lentils Thai Prawn Curry with Prawn Dumplings Soy-Marinated Yellowtail with Sautéed Green Beans and Mushrooms Crawfish Étouffée Seared Scallops with Jalapeño-Poblano Salsa Alligator Stir-Fry with Grilled Pineapple Seafood and Rainbow Chard in Shellfish Broth West Indian Lobster Curry

Meat and Poultry

Pan-Seared Chicken with Shoestring Fries Tom Ka Gai with Chicken Meatballs Five-Spice Duck Breast with Cucumber “Pasta” Pork Chops with Apples, Carrots, and Mustard Sauce Pork and Chorizo Sausage with Quick Sauerkraut Spice-Crusted Pork Tenderloin and Black Bean Cakes Braised Pork Belly with Apple Cider Glaze Cola-Braised Pork Ribs with Cola Barbecue Sauce Filet Mignon and Lobster with Balsamic Reduction Roast Beef Tenderloin with Root Vegetable Hash Beef Wellington Italian Burgers with Kalamata Olive Relish Veal Chops with Summer Squash and Fried Sage Leaves Lamb Chops with White Asparagus Purée and Morel Mushrooms Deconstructed Shepherd’s Pie Herb-Crusted Lamb with Spaetzle and Mint Sauce Venison Tenderloin with Braised Cabbage and Parsnip Purée Goat Curry with Cilantro Rice and Crispy Shallots

Pasta

Gnocchi with Brown Butter–Sage Sauce and Tomatoes Gnocchi and Snapper in Tomato-Saffron Broth Pappardelle with Bacon Cream Sauce Fresh Pasta Dough Pappardelle with “Vodka/No Vodka” Sausage Sauce Pappardelle with Tomato Basil Mushroom Sauce Beef Tortellini with Sage-Butter Sauce Fettuccine with Shellfish in White Wine Sauce Beef Cheek Agnolotti Pumpkin Ravioli with Creamy Alfredo Sauce

Sides and Salads

Parmesan Mashed Potatoes Roasted Potatoes Potato Salad Sweet Potato Purée Balsamic-Glazed Carrots Roasted Baby Fennel Gratin Shaved Fennel Salad Broccoli Rabe Purée Brussels Sprout Stir-Fry Sautéed Broccolini Lemon Risotto Grilled Corn Succotash Cucumber and Tomato Salad Burrata Salad Yuzu Salad Green Papaya and Bell Pepper Salad Summer Strawberry Salad

Desserts

Lemon Cookies with Lemon Glaze and Ricotta Buttercream Chocolate Cake with Whipped Chocolate Frosting Lava Cakes with Whipped Cream and Raspberry Sauce Pineapple Upside-Down Cake Chocolate Cupcakes with Raspberry Curd and Passion Fruit Buttercream Marshmallow Cupcakes Lemon-Basil Cupcakes with Lemon Frosting and Basil Dust Raspberry Marshmallow Whoopie Pies Neapolitan Cannoli Key Lime Pie with Coconut Whipped Cream Raspberry Vanilla Cream Tarts Earl Grey Tart with Blood Orange Coulis Passion Fruit Gelée and Makrut Lime Panna Cotta Green Tea Panna Cotta Raspberry Mousse, Gelée, and Lime Whipped Cream Parfait Coconut Rice Pudding with Mango Compote Poached Pears with Miso Glaze and Meyer Lemon Cream Rice Pudding with Fig-Verjus Reduction Sticky Toffee Pudding with Candied Fennel and Fig Purée Blackberry Soufflé Pistachio Macarons with Vanilla Caramel Filling Banana and Salted Caramel Macarons Chocolate Churros with Toasted Marshmallow Whipped Cream Meyer Lemon Madeleines with Basil–Goat Cheese Mousse and Berries

Acknowledgments Index

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