My Kitchen Rules recipes: Make dishes from this season

My Kitchen Rules 2024 is now well underway.

And so far, judges Manu Feildel and Colin Fassnidge have tried a few of the contestants’ dishes, with some looking next-level delicious.

If you’re wanting to try a few (or all of the) recipes from this year’s My Kitchen Rules, thankfully Channel 7 is releasing them weekly.

We’ve listed how to make the best scoring dishes from each episode below – and make sure you return as The Weekly will be updating this page with more high-scoring My Kitchen Rules recipes as the season continues!

Episode 5:

Hannah and Lawrence’s best scoring dish was their main: Lamb Rump with Crispy Onion Rings, Carrot puree and Carrot-Top Salsa. Manu scored it a 9/10 and Colin scored it an 8/10.

Ingredients:

Steamed peas, to serve
Lamb:
60ml olive oil
1 tbs finely chopped rosemary
4 garlic cloves, crushed
800g lamb rumps
Carrot-top salsa:
1 ½ cups chopped carrot top leaves
2 cups basil leaves
1 cup mint leaves
1/3 cup pickled baby gherkins (cornichons)
1 tbs baby capers, drained
2 tsp Dijon mustard
1 tbs sherry vinegar
160ml extra virgin olive oil
1-2 small ice cubes
Carrot puree:
500g baby or Dutch carrots (stems and leaves trimmed and reserved for salsa)
75g butter, chopped
3 tsp lemon juice
Onion rings:
225g plain flour
2 tsp paprika
1 large brown onion, cut into 3mm-thick rings separated
Canola oil, for deep frying

Method:

1. To prepare lamb, combine oil, rosemary and garlic in a dish or container, just big enough to fit lamb in a single layer. Season generously. Add lamb and rub mixture into meat. Refrigerate, covered, for 1 hour or up to overnight to marinate.
2. To make carrot-top salsa, place carrot-top leaves in a large bowl of water and agitate to release any dirt. Drain and rinse under cold running water. Pat dry. Transfer to a blender with all remaining ingredients except the oil and ice. Blend to form a puree. With motor operating, drizzle in oil until well combined. Add ice cubes and blend to combine. Season.
3. To make carrot puree, scrub or peel carrots, then coarsely chop. Place in a large saucepan of cold salted water with half the butter. Bring to a boil and boil until soft. Drain and transfer to a blender. Add lemon juice and remaining butter. Blend to form a smooth puree. Season. Pass through a fine sieve if desired.
4. Preheat oven to 190C. Bring lamb to room temperature.
5. Heat a large frying pan over medium-high heat. Cook lamb, in batches, turning, for about 10 minutes or until browned all over and fat has rendered down. Transfer to the oven and roast for about 10-15 minutes or until cooked to your liking. Transfer to a rack over a tray and lightly cover with foil to rest for 10 minutes. Slice to serve and drizzle with resting juices.
6. To make onion rings, combine flour and paprika in a shallow bowl. Season generously. Working in batches, dust onion rings in flour mixture. Deep fry until golden and crisp. Drain on paper towel. Season.
7. Serve sliced lamb and carrot puree with salsa, onion rings and peas.

Episode 4:

In Episode 4, Danny and Sonia’s best scoring dish was their entrée: Townsville Mud Crab with Mango Chilli Dip. Both Manu and Colin scored it a 7/10.

Ingredients:

2 live mud crabs
Lemon and lime wedges, to serve
Sliced red chilli, to garnish
2 tsp coconut oil
2 small red chillies, chopped
2cm piece fresh ginger, finely grated
2 large mango, coarsely chopped
2 tsp caster sugar
2 tsp apple cider vinegar
2 tsp lime juice

Method:

1. Place the crabs in the freezer for 20 minutes.
2. Bring a large stock pot or saucepan of boiling salted water to a rapid boil. Add crabs and return water to a boil. Cook for 20 minutes per kg. Drain. Cut in half.
3. To make mango chilli dip, heat oil in a medium saucepan over medium heat. Add chillies and ginger and cook for 1 minute or until soft. Add mango and cook, stirring, for 5 minutes, lightly mashing with a fork or potato masher. Stir in sugar, vinegar and lime juice. Blend to form a coarse puree.
4. Serve mud crabs with mango chilli dip and lemon and lime wedges. Garnish with sliced red chilli.

Episode 3:

Simone and Viviana’s best scoring dish was their Tagliatelle Ragu Di Polpo, which the friends made for the main. Both Manu and Colin scored it a 10/10.

Ingredients:

Finely chopped parsley, to garnish
Olive oil, to drizzle
1kg octopus tentacles
2 x 400g cans cherry tomatoes
2 tbs olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
4 garlic cloves, crushed
1 long red chilli, finely chopped
1/4 tsp dried chilli flakes
2 tsp brown sugar
180ml dry white wine
2 litres fish stock
100g pitted kalamata olives, sliced
1/2 cup drained baby capers
Light olive oil, for shallow frying
250g 00 flour
10 egg yolks

Method

1. To make the ragu, cook the octopus in a large saucepan of boiling salted water for 3 minutes. Drain. Cut into 2cm pieces.
2. Blend or process the tomatoes to form a coarse puree.
3. Heat oil in a large saucepan or stock pot over medium heat. Add onion, carrot and celery and cook until soft, but not coloured. Stir in garlic, chilli and sugar. Add octopus. Add wine and simmer until reduced by half. Stir in tomatoes and stock. Bring to a boil. Simmer, for about 1-1 ½ hours or until the octopus is tender and the sauce has thickened. Season. Stir in olives.
4. Meanwhile, to make pasta, sift flour onto a clean work bench. Make a well in the centre. Add egg yolks and whisk lightly. Gradually incorporate flour into the centre, adding a little water if necessary, to form a soft pliable dough. Dough is the correct consistency if your thumb comes back clean when pushed into it.
5. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it’s rough, floury texture). Stand, covered, for 20 minutes to rest. Divide into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass pasta sheets through a tagliatelle cutter. Place tagliatelle on a lightly floured tray (or hang) for 15 minutes, to dry a little before cooking.
6. Shallow fry capers until crisp. Drain on paper towel.
7. Cook tagliatelle in a large saucepan of boiling salted water until al dente. Drain and return to the saucepan. Add a little of the sauce from the ragu and toss to coat.
8. Divide tagliatelle among serving bowls. Top with ragu and sprinkle with capers and parsley. Drizzle with olive oil.

Episode 2:

In Episode 2, Ash and Cassie made Duck Pancakes for their entrée and it was their best scoring dish for the night. Both Manu and Colin scored it a 7/10.

Ingredients:

200g peeled rockmelon, thinly sliced
1 Lebanese cucumber, seeded, cut into julienne
2 spring onions, cut into julienne
Coriander leaves, sliced red chilli and toasted sesame seeds, to garnish
Pancakes:
225g plain flour
¼ tsp salt
160ml boiling water
Vegetable oil, for brushing
Duck:
2 tsp soy sauce
2 tsp Chinese cooking wine
½ tsp Chinese five spice
4 duck breasts
Hoisin Sauce:
60ml reduced-salt soy sauce
2 tbs peanut butter
1 tbs honey
2 tsp rice vinegar
2 tsp sesame oil
2 garlic cloves, crushed
1 tsp miso paste
Pinch Chinese five spice

Method:

1. To make pancakes, sift flour and salt into a heatproof bowl. Add the boiling water and mix to form a soft dough. Turn dough onto a lightly floured work surface and knead until smooth, adding a little extra flour if sticky. Cover with plastic wrap and set aside for 2 hours to rest.
2. Meanwhile, to prepare duck, combine soy sauce, Chinese cooking wine and five spice in a small bowl. Brush mixture all over duck meat and place on a plate, skin-side up. Pat skin dry and refrigerate, uncovered, for 30 minutes.
3. To make hoisin sauce, combine all ingredients in a medium bowl. Season with white pepper.
4. Preheat oven to 180C. Divide rested pancake dough into 12 portions. Roll each portion into a 5cm round. Lightly brush half the rounds with oil, then top with a second round. Roll out each layered round into a n 18cm round. Set aside while you cook the duck.
5. Place duck in a large cold frying pan, skin-side down.
6. Place pan over medium heat and cook until the skin is golden brown and crisp. Turn and cook for a further 5 minutes. Transfer pan to the oven and cook for about 5 minutes or until cooked as desired. Transfer to a warm plate to rest for 5 minutes. Thinly slice.
7. Heat a lightly oiled wok or frying pan over high heat. Add a pancake. Cook for about 45 seconds or until air pockets begin to form between the two pancakes. Turn and cook for a further 30 seconds. Transfer to a plate and cool for 30 seconds, before peeling apart.
8. Place finished pancakes onto a plate and cover with a warm tea towel. Repeat with remaining pancakes.
9. Serve duck with pancakes, rock melon, cucumber, spring onions and hoisin sauce. Garnish with coriander leaves, sliced red chilli and toasted sesame seeds.

Episode 1:

Rob and Liam went out with a bang! Their best scoring dish was their dessert: Peanut Butter S’mores with Bourbon Caramel Sauce. Both Manu and Colin scored it a 9/10.

Ingredients

100g chopped roasted peanuts
Marshmallows:
50g icing sugar mixture
2 tbs cornflour
7 gelatine leaves
100ml cold water
100g egg whites (about 2 medium)
350g caster sugar
3 tsp liquid glucose
150ml cold water, extra
1 vanilla bean, seeds scraped
Biscuits:
175g plain wholemeal flour
100g plain flour
1 tsp bicarbonate of soda
¼ tsp cinnamon
pinch salt
100g butter, melted
2 tbs golden syrup
60ml milk
Peanut butter chocolate:
200g peanuts
400g milk or dark chocolate
Bourbon caramel sauce:
200g white sugar
60ml water
125ml thickened cream, at room temperature
50g butter room, at room temperature
1 tsp vanilla extract
2 tbs bourbon
1 tsp fine sea salt

Method

1. To make marshmallow, line base and sides of a 30cm x 20cm dish or cake pan with cling film, allowing sides to overhand. Lightly spray with vegetable oil.
2. Combine icing sugar and cornflour in a bowl and set aside.
3. Place gelatine leaves in a large bowl. Add the 100ml of cold water and set aside to soften.
4. Place egg whites in the bowl of an electric mixer. Whisk until soft peaks form.
5. Place caster sugar, glucose and 150ml of extra water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Remove pan from the heat. Add softened gelatine mixture, including the water. Stir until melted and combined.
6. Continue whisking egg whites until stiff peaks form. Add vanilla seeds. With the motor operating, gradually add hot sugar syrup in a thin steady stream. Whisk until mixture is thick and glossy.
7. Sift a third of the icing sugar and cornflour mixture evenly over the base of the prepared dish. Pour in marshmallow, spreading evenly with a spatula. Set aside for 2 hours or until set.
8. To make biscuits, sift flours, cinnamon, bicarbonate of soda and salt into a mixing bowl.
9. Melt butter in a saucepan over low heat. Stir in syrup and milk. Add to the flour mixture and stir to combine and form a dough. Shape into a large disc and wrap in cling film. Refrigerate for 30 minutes or until firm.
10. Preheat oven to 180C. Line two large oven trays with baking paper.
11. Cut dough in half. Roll out each half on a lightly floured surface until 2 -3mm thick. Cut into 7cm x 4cm rectangles and place on prepared trays. Re-roll as necessary. Bake for about 12 minutes or until golden and crisp. Cool on trays.
12. Place a large piece of baking paper on a clean bench. Sift over half of the remaining icing sugar and cornflour mixture. Invert the marshmallow onto baking paper. Dust with a little of the remaining icing sugar and cornflour mixture. Cut the marshmallow into rectangles, slightly smaller than your biscuits.
13. To make peanut chocolate coating, process nuts to form a coarse paste (peanut butter). Melt chocolate in a heatproof bowl over a saucepan of simmering water. Stir in peanut butter.
14. To assemble s’mores, spread biscuits with chocolate peanut mixture and sprinkle with peanuts. Allow to set. Top half the biscuits with marshmallow, then toast with a blowtorch. Top with remaining biscuits, chocolate side up. Sprinkle with peanuts.
15. To make bourbon caramel sauce, stir sugar and the water in a medium heavy based saucepan over medium heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, until it turns golden brown. Add cream and stir until mixture is smooth and combined. Stir in remaining ingredients.
16. Serve s’mores with sauce.

Watch My Kitchen Rules on Channel 7 and 7Plus.