MasterChef judge Jock Zonfrillo shares his secret 17-ingredient sandwich recipe

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The sandwich EVERYONE needs to try: MasterChef judge Jock Zonfrillo shares his secret 17-ingredient recipe

  • MasterChef judge makes his favourite sandwich with Branston Pickle
  • Jock Zonfrillo says he can’t have a sandwich without Branston, a UK chutney
  • He combines 17 ingredients together to create the pickle chutney for his lunch 
  • To make the sandwich he butters sourdough adds cheese, ham and his Branston 
  • ‘Will definitely be making this! Branston on a sandwich is THE best,’ a user wrote

A MasterChef Australia judge has revealed how to make his favourite sandwich packed with homemade Branston pickle chutney. 

Melbourne chef, Jock Zonfrillo, says that a sandwich wouldn’t be nearly as good without Branston, an English delicacy he made with 17 ingredients. 

To make the chutney Jock first diced 90 grams of carrots, 70 grams of swede, 100 grams of brown onion and 80 grams of granny smith apples into cubes. 

Scroll to watch video 

Jock Zonfrillo (pictured) has revealed his favourite sandwich recipe packed with homemade Branston

He created the homemade English pickle chutney with an incredible 17 ingredients

Jock Zonfrillo (pictured) has revealed how to make his favourite sandwich packed with homemade Branston pickle chutney that’s made from 17 ingredients 

He chopped 90 grams of seedless dates and added them into a pot over high heat along with 25 grams of molasses, 25 grams of brown sugar and 25 grams of dark soy.

Jock added 500 grams of malt vinegar, 15 grams of tomato paste, 15 grams of Vegemite, a quarter teaspoon of pepper and all spice, one teaspoon of mustard and five grams of salt into the pot as well.       

He brought the mixture to the boil and let it simmer while he stirred the ingredients until the liquid reduced in size by half. 

Next, Jock blended the mixture together with a stick blender until smooth, then passed it through a strainer before returning it to the pot. 

The Scottish chef brought the mixture back to the boil and added the diced vegetables into it, then poured seven grams of cornstarch and water into the pot. 

He let the vegetables boil until al dente, for two to three minutes, and removed it from the heat to allow the pickle to cool before storing it inside a jar. 

Jock mixed together then 17 ingredients and assembled the Branston, cheese and ham on buttered bread

The Scottish chef enjoys his favourite sandwich so much he even gave it a chef's kiss (pictured)

Jock mixed together then 17 ingredients and assembled the Branston, cheese and ham on buttered sourdough and enjoys, he even gave the lunch a chef’s kiss (pictured)

How to make Jock Zonfrillo’s favourite sandwich with homemade Branston:

Ingredients: 

  •  90g Carrot, diced 
  • 70g Swede, diced 
  • 100g Brown Onion, diced 
  • 80g Granny Smith Apple, diced 
  • 90g Dates, roughly chopped
  • 25g Molasses
  • 25g Dark Soy
  • 25g Dark brown sugar
  • Sourdough 
  • Ham
  • Cheese 
  •  500g Malt Vinegar
  • 15g Tomato paste
  • 15g Vegemite
  • 1/4 tsp Black pepper
  • 1/4 tsp Allspice
  • 1 tsp Mustard powder
  • 5g Salt
  • 7g Cornstarch
  •  7g Water
  • Butter 

 Method:

  • Dice 90 grams of carrots, 70 grams of swede, 100 grams of brown onion and 80 grams of granny smith apples into cubes.
  • Chop 90 grams of seedless dates and add them into a pot 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 spice, one teaspoon of mustard and five grams of salt into the pot.
  • Bring the mixture to the boil and let it simmer while stirring the ingredients until the liquid reduces in size by half.
  • Blend the mixture together with a stick blender until smooth, then pass it through a strainer before returning it to the pot.
  • Bring the mixture back to the boil and added diced vegetables into it, then pour seven grams of cornstarch and water into the pot.
  • Boil the vegetables until al dente, for two to three minutes, and remove from the heat to allow the pickle to cool before storing inside a jar.
  • Apply a layer of butter to the bottom of a sourdough slice, followed by cheese slices, ham and homemade Branston, with another slice of sourdough on top to enjoy.

To assemble his favourite sandwich he first applied a layer of butter to the bottom of a sourdough slice, followed by cheese, ham and homemade Branston, with another slice on top. 

Jock posted the recipe video to TikTok where it has since received more than 31,000 views and many comments from foodies. 

‘Will definitely be making this! Branston on a sandwich is THE best,’ one wrote. 

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