Junior MasterChef: Around the World in 80 Amazing Recipes

Junior MasterChef Series 2 Cookbook: Around the World in 80 Amazing Recipes

Brought to you by the official Junior MasterChef team!

Travel the world with your tastebuds!

This lively, colourful cookbook takes young cooks around the globe to explore different cuisines through simple, achievable recipes.

Each chapter - Australia, China, England, France, Greece, India, Italy, Japan, Mexico, Morocco, Spain and Thailand - features step-by-step recipes with tips, tricks and shopping information, guides to ingredients and techniques specific to each cuisine, plus a cooking basics section. This is the perfect introduction for kids (and adults!) to a vibrant world of cooking.

This is the official Junior Masterchef cookbook, a must-have for mini-Matt Moran's across Australia. Contains 100 recipes and all the action from the show that we think your readers will be interested in.

Junior MasterChef Series 2 Cookbook: Around the World in 80 Amazing RecipesRRP $29.99

Tikka lamb cutlets with coriander raita

Serves: 4
Preparation: 20 mins
+ 6 hrs marinating time
Cooking: 25 mins

140g (1/2 cup) Greek-style
yoghurt
1 tbs white vinegar

3 tsp fi nely grated ginger
4 cloves garlic, crushed
11/2 tsp ground coriander
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp chilli powder
(see Chef's Tips)
1/4 tsp ground cinnamon
1/4 tsp ground cardamom*
12 lamb cutlets, trimmed
of excess fat
Pappadums*, lime wedges,
and coriander leaves,
to serve
Coriander raita
1 small Lebanese cucumber
1/2 cup chopped coriander
280g (1 cup) Greek-style
yoghurt
1/2 tsp ground cumin
1 Combine yoghurt, vinegar, ginger, garlic and spices in a bowl.Season with salt and pepper, and stir to combine. Add lamband toss to combine. Cover with plastic wrap and marinate in thefridge for 6 hours or overnight (see Chef's Tips).

2 To make raita, peel cucumber and cut in half lengthwise. Usinga teaspoon, scoop out seeds and discard, then chop the fl eshfi nely. Place cucumber with remaining ingredients in a bowl.Season with salt and pepper and stir to combine.

3 Heat a chargrill pan or heavy-based frying pan over mediumheat. Spray with a little oil and cook lamb, in 3 batches, for4 minutes each side for medium-rare. Serve with coriander raita,pappadums and lime wedges, scattered with coriander leaves.*See Cooking Notes, p 92
CHEF'S TIPS
o This is a mild dish, so double thequantity of chilli powder if you likea spicier fl avour.

o The lamb can be marinated foras little as 30 minutes; however, thelonger it is marinated, the betterthe fl avour will be. Marinating it forlonger also helps tenderise the meat.