Knorr Taste Quest 2, episode 8: Spaghetti and Agbalumo

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.

Compulsory ingredients:

-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.

Lessons learnt:

  • 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.







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