Tuesday, July 5, 2011

Masterchef first edition

The beast in us has been awoken. The competition was fierce, the atmosphere was electric. With 25 mins to plate up a dish using a never-before-used ingredient for seven people, the pressure was on to PERFORM! It was probably the best ETC night to date- the quality was amazingly high and the conversation topics amazingly risque. Thanks to Renee, the hostess with the mostess for presenting this evening of attempted sabotage, bribery and intrigue. We all ventured into new territory...

In no particular order, here are the couverts ...
Monique: Ostrich served with fig chutney, pomegranate and with sweet potato pudding topped with a caramel & walnut sauce. Adorned with nonchalantly tossed chives. (Second place). The gamey meat was well complemented by the additions with their sweet and sour flavours.

The hostess' delish light cheescake- a good end to the 6 courses before it!

Colleen's haloumi stack on homemade cornmeal bread. The cheese had a lovely texture that went well with the classic combination of a BLT. The bread was a fought-over leftover that was rightfully claimed by the first-prize winner.

Alison's rabbit in a balsamic sauce and ratatouille. Paintbrush used inventively. Rabbit is too easily dried out, but this was superbly cooked. Comfort food presented in a elegant jacket (think peter rabbit). It also tasted good eaten from the lap....

Kym's duck with caramelised shallots on homemade crackers and a fresh plum sauce. Great use of well-known flavour pairings in an inventive way; sour, sweet, meat atop a biscuity base.

Kelly's squid done 3 ways. Not the prettiest but tasty...Homemade squid ink pasta in a squid ink sauce and deep fried squid tentacles garnished with aioli. Dusted with flakes of sel de mer to remind the squid where he came from. (Third place)

Nicky's yamazato-inspired duck in mirin and sake served with condiments: a sexy pea puree, red onion jam, mustard. Simply put, duck with sauces but the simplicity is what won this plate the first prize. Contrasting flavours, gorgeous textures and in accordance with an often-heard piece of Masterchef advice: you could taste exactly what you were eating.

Despite the judging procedures varying wildly between each contestant, the only rule which was enforced was not being able to vote for yourself. the results were close and the placings were hard fought-for.
Game on comrades. To the next Masterchef evening.....