Masterchef 2007
I can't contain my excitement. The new series of Masterchef Goes Large on BBC starts this evening! 6 contestants each weeknight for 3 weeks - compete in a cooking contest to see who will be chosen Masterchef 2007.
The 6 contestants are thrown in to kitchens right away to make a dish using surprise ingredients provided to them. They may use as many or as few ingredients as they choose. Then the judges will narrow the group down to 3 based on the strength and skill demonstrated in the first test. The remaining 3 will be sent to an established restaurant to cook during a busy lunch service and the head chef will choose who he thinks handled themselves best in the kitchen. After a busy lunch service, the 3 must go back to the Masterchef kitchen and make a 3-course meal of their own design in an hour and half and try to wow the judges. The judges then choose who wins that round and moves on the finals rounds.
The judges. Two nuts - One called John Torode - an Aussie chef who came to London - Like all Aussies do - to get - a life/culture/manners/education - and to make a shedload of money - he's got a steak place at Smithfield Market which is supposed to be pretty good. And Gregg Wallace - a cockney-tongued, fruit and veg seller who's been supplying the best quality produce to the poshest restaurants in London for ages. Neither of them have an ounce of style or real taste - but hey, they are the ones who choose the Masterchef and it's kind of funny to see their reactions to things they have never come across. It's funny to see them pooh pooh classic French techniques they have just never encountered.
Alas, Masterchef will always remain a popularity contest thinly disguised as a cooking contest. Jon and Gregg basically chose their favourites with no consistency in the way the contestants are picked - who cares - it's food and flubs for weeks to come!
Saturday night I made a spectacular meal for some friends who came to dinner. This will sound a little like a snotty restaurant in London - but here goes - Endive stuffed with pepper cheese and topped with roasted pine nuts and roasted red pepper as appetisers. Orange braised lamb shanks with haricot vert and orzo and wild mushrooms for mains, and a classic chocolate mocha tarte for dessert. Was a huge hit if I do say so myself.
Bring on the pots and pans and sauté away!
posted by Brussels Confidential @ 10:33 AM
<< Home