The theme for this episode was tagged “cooking from the heart”. This involved cooking for a loved one in the spirit of valentine.
Brief: We were to make a three-course meal with specific ingredients given according to the course. Altogether we had twenty ingredients to work with.
-Starter: Brown rice, bran flakes, gizzard, lettuce, pineapple, puff pastry and knorr original.
-Main/entrée: Cucumber, pork chops, spaghetti, coconut, green pepper, carrot, knorr chicken and apple.
-Dessert: Agbalumo, milk, bacon, almond and knorr original.
Ojo came first and this was his menu:
Starter: “Crisply baked puff pastry canapés sandwiched with pineapple filling, served with a brown rice and gizzard soup”.
Entrée: “Spaghetti in coconut sauce accompanied by pork chops with apple sauce”.
Dessert: “Crispy bacon stuffed with agbalumo and almond compote”.
The judges thoroughly liked my food too and it consisted of:
Starter: “a puff pastry roll with gizzard, bell peppers and brown rice stuffing served with pineapple chutney and a salad consisting of bran flakes, lettuce and the roll filling”.
Entrée: “Coconut and minced bell pepper spaghetti, pan-fried pork chops and an apple and tatashe coulis”.
Dessert: “Agbalumo and meringue ice cream topped with caramelized and knorred bacon and almonds”.
At the end of the day, Charles and Doom were put on probation for their performance.
- My dessert needed more polishing while the bacon had to be crisper.
- My spaghetti was a little overcooked and my pork chop needed more seasoning.
- Puff pastry should be baked on high heat of about 400°F so that it cooks quickly, puffs up and is not soggy.
- Ingredients should be properly transformed.
- Don’t overcook your meat.
- Don’t serve desserts or sweet dishes as starters.
- Breakfast dishes are not substitutes for starters or desserts.
- Even though desserts are meant to be sweet, they should not be too sweet.
- Make sure that your different courses don’t taste the same.
- Utilize time properly; ensure you work fast from the beginning so that you can have time for exquisite plating.
- Food should always taste nice; ensure meat is well-seasoned.