Dudefood Tuesday: Masterchef and Central American pizza
It seems we had to wait for ages, but finally the new Masterchef Australia starts on Dutch television. This means that for the next thirteen weeks the Misses and the Dude bury the Hatchett of the sexes and are serenely watching and enjoying the cookingskills of ‘boys n gals’ from down under. So you can bet your hat that every Monday to Friday this bloke will be doing the couchpotato at 6 pm.
And although this will be already the sixth season of Australina Kitchen Madness, it never bores.
It’s incredible to see firefighters and construction workers develop into three hat chefs in a couple of weeks time.
And it’s just as fascinating to see people trip over recipes from pastryterror Zumbo or can’t stand the heat of Marco Pierre White’s kitchen.
The things that go wrong in this contest are amazing already, but the things that succeed are brilliant!
Right now every country has his own version of the Masterchef series, but I still like the Australian one best.
Credits for this should at least be given to the judges, every one a genuine Dude in his own right; especially in the Kitchen.
These guys even dedicated one of their inventiontests to creating Dudefood. A test that was won by Mindy with a terrific dish of filled Jalapenos. A dish we recreated as an hommage to this Dudette. You can find that recipe here.
But the mega uberDude of this Masterchef series is and always will be mister Matt Preston, ofcourse.
For everybody has to admit that when wearing pink, purple or mintgreen suits ands still looking like a man, you can’t be anything else than a Dude, don’t you?
But anyway, the premiere of season 2015 Australia starts in a few moments and then I really NEED to be in front of the tele. So today I bring you a recipe for superquick, supersimple and superdelicious pizza. And because we make the pizzabase from tortilla, let’s call it a Central American Pizza. Perfect for a quick lunch or snack, when your fellowdudes come over to watch the new Masterchef episodes. Enjoy the pizza and maybe next week we will give credit to Matt Preston and his devious kitchencheats.
- 4 to rtillawraps the soft cornflour ones
- 100 gr grated cheese
- 4 spring onions thinly sliced
- 12 cherry tomatoes thinly sliced
- 1 can of tuna 160gr
- 12 black olives sliced in thin rings
- 1/2 jalapeno sliced in very thin rings
- 4 slices of ham sliced in thin strips
- 4 slices of chorizo sliced in thin strips
- some garlic oil or good chili oil
Get the tuna from the can and let the fish drain in a sieve. Put all your topping ingredients ready for use, so you can fairly quick dress your pizza.
Bake a tortillawrap for about two minutes on one side in a hot frying pan with no oil. Turn the wrap and dress it with the toppings of your choice.
To dress the surfpizza, add grated cheese, sliced tomato, tuna, oliverings en jalapeno. To make a turfpizza, jus add grated cheese, sliced tomato, strips of ham and chorizo.
Turn the heat low and let the pizza/wrap cook for about three minutes with a closed lid. Get the pizza out of the pan and make your next pizza with topping of your choice. To keep the pizza's warm, place them in a preheated oven of 80 degrees Celsius, or, to work faster, cook two pizza's at once with two frying pans.
Cut the pizzas in eight pieces en sprinkle some garlic- or chili oil on top. "Step away from the bench, please."
When it comes to various toppings of this pizza, your only limitation would be your imagination. Try experimenting with toppings like: goatcheese, salami, pastrami, grilled chicken or arugola.