{"id":649773,"date":"2026-06-21T00:35:10","date_gmt":"2026-06-21T00:35:10","guid":{"rendered":"https:\/\/www.newsbeep.com\/uk\/649773\/"},"modified":"2026-06-21T00:35:10","modified_gmt":"2026-06-21T00:35:10","slug":"three-easy-recipes-from-masterchef-winner-jhane-gibson","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/uk\/649773\/","title":{"rendered":"Three easy recipes from MasterChef winner Jhan\u00e9 Gibson"},"content":{"rendered":"

It\u2019s been a big month for Jhan\u00e9 Gibson<\/a>. The 29-year-old emerged victorious, winning the 22nd series of MasterChef after cooking a menu filled with dishes inspired by her family and British-Jamaican heritage.<\/p>\n

She said after her achievement: \u201cI am a\u00a0MasterChef<\/a> champion! Those words feel so funny coming out of my mouth, but I am ecstatic, and I honestly don\u2019t think I\u2019ve ever been happier.<\/p>\n

\u201cI can\u2019t wait for all the exciting things that are coming next. I hope this trophy shows that if you go after your dreams, it might just pay off.\u201d<\/p>\n

Now, the star is sharing some of the recipes she cooked while on the show, including her Grandmother\u2019s final-winning cake\u2026<\/p>\n

Thai green curry fried chicken<\/p>\n

Serves 4<\/p>\n

600g chicken thighs<\/p>\n

2 litres vegetable oil<\/p>\n

150ml coconut milk<\/p>\n

For the green curry paste<\/p>\n

2 stalks lemongrass<\/p>\n

25g ginger<\/p>\n

20g galangal<\/p>\n

4 cloves of garlic<\/p>\n

3 spring onions (green tops)<\/p>\n

2 medium banana shallots<\/p>\n

20g coriander<\/p>\n

20g Thai basil<\/p>\n

10 lime leaves<\/p>\n

1 pandan leaf<\/p>\n

4 green birdseye chillies<\/p>\n

Juice of \u00bc of a lime<\/p>\n

1 tsp Thai shrimp paste<\/p>\n

2 tbsp fish sauce<\/p>\n

2 tbsp light soy sauce<\/p>\n

1 tbsp sesame oil<\/p>\n

1 tbsp palm sugar<\/p>\n

For the dredging flour mix<\/p>\n

100g rice flour<\/p>\n

200g corn flour<\/p>\n

1 tsp salt<\/p>\n

1 tbsp chilli flakes<\/p>\n

\"ShineJhan\u00e9 Gibson, 29, after winning the 22nd series of the famed competition (Photo: Graeme Hunter PIctures\/Shine Tv Productions 2025)<\/p>\n

Use a blender to combine all of the green curry paste ingredients. It should be thick and chunky. Chop the chicken into halves and place in a large bowl. Pour over half the paste and stir so that the chicken is covered. Allow to marinate for as long as possible (if overnight, even better).<\/p>\n

In another bowl, add the rice flour, corn flour, salt and chilli flakes and stir. Coat the marinated thighs in the flour mix and set aside.<\/a><\/p>\n

Heat the vegetable oil in a pan to 180\u00b0C or set your deep fryer to 180\u00b0C. You\u2019ll need enough oil to make sure that your chicken is completely covered when frying.<\/p>\n

Deep-fry the chicken. Fry a few pieces at a time so that you don\u2019t overcrowd the pan (this will help it stay crispy).<\/p>\n

Once the chicken has turned a deep, dark golden colour, rest it on a rack or plate. It should be cooked but the best way to know is to cut a little bit off and taste it. It should take around 10-15 minutes to fry.<\/a><\/p>\n

To make a green curry sauce, add a splash of vegetable oil to a pan and pour in the rest of the paste.<\/p>\n

Fry on a medium heat for five minutes. Add the coconut milk and leave to simmer for 10 minutes. Serve with the chicken.<\/p>\n

Sri Lankan-inspired prawn curry<\/p>\n

Serves 4<\/p>\n

For the curry sauce<\/p>\n

2 large brown onions<\/p>\n

20g ginger<\/p>\n

6 cloves garlic<\/p>\n

3 large tomatoes<\/p>\n

6 stalks of fresh curry leaves<\/p>\n

3 green birdseye chillies<\/p>\n

1 tsp turmeric powder<\/p>\n

\u00bd tsp chilli powder<\/p>\n

1 tbsp cumin powder<\/p>\n

1 tsp mustard seeds<\/p>\n

\u00bd tsp cinnamon powder<\/p>\n

1 tbsp coriander powder<\/p>\n

1 tsp black pepper<\/p>\n

1 vegetable stock cube<\/p>\n

1 tsp brown sugar<\/p>\n

200ml coconut milk<\/p>\n

Neutral frying oil such as vegetable oil<\/p>\n

200ml water<\/p>\n

170g-250g king prawns (preferably with heads on for extra flavour)<\/p>\n

\"RecipesSri Lankan prawn curry (Photo: Provided)<\/p>\n

Rough chop the onions, ginger and tomatoes and set aside. Pierce a hole<\/a> in the birdseye chillies to get some of the chilli flavour out without releasing too much of the heat.<\/p>\n

Cut off the heads of the prawns, and remove the shells.<\/p>\n

Pour some vegetable oil into a pot and fry the onions, ginger, garlic and tomatoes. Add 100ml of water to help the onions soften quicker and place a lid on top. This should take around 10 minutes. Taking your time in this step will make sure you really build flavour and texture.<\/p>\n

Once your onions<\/a> are really soft, add another splash of oil to the pot. Add the dry spices and stir for around three minutes.<\/p>\n

Once the onions, garlic, ginger, tomatoes and spices have come together like a paste in your pot, add the vegetable stock cube and brown sugar. Add the coconut milk and 100ml of water. It should be starting to come together like a sauce. Add a generous pinch of salt. Add the prawns so that they can simmer in the coconut curry sauce. Simmer over a low heat with the lid on for around five minutes or until the prawns are cooked.<\/p>\n

If you\u2019re using prawns that had heads on, add in three of the leftover heads to add a more intense prawn flavour to the sauce.<\/a><\/p>\n

Add the pierced chillies and curry leaves. Simmer for a further six minutes without the lid on or until your curry sauce has thickened up.<\/p>\n

Grandma\u2019s vegan rum and\u00a0ginger loaf <\/p>\n

Serves 8<\/p>\n

For the cake<\/p>\n

100g Stork butter<\/p>\n

80g golden caster sugar<\/p>\n

80g black treacle<\/p>\n

80g muscovado sugar<\/p>\n

20g fresh ginger<\/p>\n

100ml water<\/p>\n

100ml barista oat milk<\/p>\n

230g plain flour<\/p>\n

1\u00bd tsp bicarbonate soda<\/p>\n

1 tsp ground cinnamon<\/p>\n

1 tsp ground nutmeg<\/p>\n

1 tsp salt<\/p>\n

30g crystallised stem ginger<\/p>\n

For the syrup<\/p>\n

50ml golden syrup<\/p>\n

100ml spiced rum<\/p>\n

50ml water<\/p>\n

3 slices fresh ginger, cut thin<\/p>\n

Preheat the oven to 180\u00b0C\/ 160\u00b0C fan\/350\u00b0F\/gas mark 4.<\/p>\n

Place the butter, caster sugar, treacle and muscovado into a pan and melt over a very low heat. Once melted, take off the heat and set aside to cool.<\/p>\n

Blend the ginger with the water and strain with a sieve<\/a>. Add the resulting ginger juice and the oat milk to the above butter mix once it has cooled.<\/p>\n

In a separate bowl, add the flour, bicarb, cinnamon, nutmeg and salt. Chop the stem ginger to small bite-sized chunks. Slowly whisk the butter mix into the dry flour mixture until combined.<\/p>\n

Line a loaf baking tin with baking paper. Pour in the cake mixture and place in the oven for 30-35 minutes.<\/p>\n

For the rum syrup, add all the ingredients to a small pan<\/a>. Simmer for five minutes until it starts bubbling.<\/p>\n

Once your cake has finished baking, use a toothpick to make small holes in the top. Use a spoon to pour on the rum syrup. Place the cake back into the oven for 10 minutes on a low heat, then allow to cool before serving.<\/p>\n

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