A MasterChef Australia judge has revealed how to make their favorite sandwich stuffed with homemade Branston pickle chutney.
Melbourne chef Jock Sunfrillo says a sandwich wouldn’t be as good without Branston, an English delicacy he made with 17 ingredients.
To make the chutney, Jock first chopped up 90 grams of carrots, 70 grams of kohlrabi, 100 grams of brown onions and 80 grams of Granny Smith apples.
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Jock Zonfrillo (pictured) explains how to make his favorite sandwich packed with 17-ingredient homemade Branston pickles
He chopped 90 grams of seedless dates and added them to a pan over high heat along with 25 grams of molasses, 25 grams of brown sugar and 25 grams of dark soy.
Jock also added 500 grams of malt vinegar, 15 grams of tomato paste, 15 grams of Vegemite, a quarter teaspoon of pepper and all the spices, a teaspoon of mustard and five grams of salt to the pot.
He brought the mixture to a boil and allowed it to boil, stirring the ingredients until the liquid was reduced by half.
Next, Jock blended the mixture with a hand blender until smooth, then sifted it before putting it back into the pot.
The Scottish chef brought the mixture back to the boil, added the chopped vegetables, and poured seven ounces of cornstarch and water into the pan.
She cooked the vegetables al dente for two or three minutes and then removed the marinade from the stove to cool before putting it in a jar.
Jock then mixed 17 ingredients and Branston put the cheese and ham together on a buttery sourdough to whet the appetite, plus give the chef a kiss for lunch (pictured)
Here’s how to make homemade Branston and Jock Zonfrillo’s favorite sandwich:
Materials:
- 90 g carrots, chopped
- 70 g Swedish, chopped
- 100 g brown onions, chopped
- 80 g Granny Smith apples, chopped
- 90 g dates, coarsely chopped
- 25 g molasses
- 25 g dark soy
- 25 g brown sugar
- sourdough sourdough
- cured ham
- Cheese
- 500 g malt vinegar
- 15 g tomato puree
- 15 g vegetables
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice
- 1 teaspoon mustard powder
- 5 g of salt
- 7 g corn starch
- 7 g of water
- Butter
Method:
- Cut 90 grams of carrots, 70 grams of kohlrabi, 100 grams of brown onions and 80 grams of Granny Smith apples into cubes.
- Chop 90 grams of seedless dates and place them in a saucepan over high heat with 25 grams of molasses, 25 grams of brown sugar and 25 grams of dark soy.
- Add 500 grams of malt vinegar, 15 grams of tomato paste, 15 grams of Vegemite, a quarter teaspoon of pepper and all the spices, a teaspoon of mustard and five grams of salt to the pot.
- Bring the mixture to a boil and bring the ingredients to a boil, stirring, until the liquid is reduced by half.
- Blend the mixture with an immersion blender until smooth, then strain it through a sieve before returning it to the pan.
- Bring the mixture to a boil again and add the chopped vegetables, then pour seven ounces of cornstarch and water into the pan.
- Cook the vegetables for two to three minutes until al dente and remove from the heat to cool before placing the marinade in a jar.
- Spread a layer of butter on the bottom of a slice of sourdough, then top with slices of cheese, ham and homemade Branston, with another slice of sourdough for your enjoyment.
To assemble her favorite sandwich, she first put a layer of butter on the bottom of a slice of sourdough, then added cheese, ham and homemade Branston, and another slice on top.
Jock has since posted the recipe video on TikTok, where it has garnered more than 31,000 views and numerous gourmet comments.
‘I definitely will! Branston in a bun is the best,” she wrote.
Source: Daily Mail
