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Extra info for MasterChef Cookbook
6 For the tomato sauce, heat a large pan or wok over a medium heat. Add the olive oil and quickly fry the chilli and the garlic clove for 1–2 minutes. Add all the tomatoes to the pan with the sugar and 1⁄2 tsp salt and cook over a high heat for 5–8 minutes. As the tomatoes start to split, crush them down with a potato masher. When they have cooked down and lost most of their moisture, add the chicken stock. Cook over a high heat for 10–12 minutes or until reduced by half. Season to taste. Blend the mixture in a food processor then sieve to remove the seeds and skins and return to the pan.
3 Preheat the oven to 200°C (400°F/Gas 6). Line two baking sheets with baking parchment. 4 On a ﬂoured surface, roll out the pastry and cut out 4 circles about 18cm (7in) in diameter. Score a line about 1cm (1⁄2in) in from the edge, and place the discs on the baking sheets. Prick inside the scored area lightly with a fork. Brush with the egg and place in the oven for 7–8 minutes until they are lightly golden and risen. Then remove from the oven, press down inside the scored area, and top with the ﬁg quarters and crumbled cheese.
Decant the oil into a jug. 6 To serve, place each cheesecake on a plate, top with the cherry tomatoes, and add a drizzle of basil oil. 365) 1 egg, beaten 4 ﬁgs, quartered 250g (9oz) Roquefort cheese or similar blue, crumbled 2 tbsp olive oil sea salt and freshly ground black pepper COOKING TIME 1 hour 45 minutes SERVES 4 1 For the jam, melt the butter with the oil in a heavy pan. Add the sliced onions and stir well to coat in the butter, then add the salt, pepper, bay leaf, thyme, and sugar and mix everything together.