The final of MasterChef is almost upon us (the actual final, we know they like to string it out) which means it’s been 23 episodes of seared scallops with pea purée, ballotines of chicken, and frangipane. Well almost.
It got us wondering what our perfect MasterChef menu would be out of all the dishes from series 11. Unsurprisingly the best were made, or partly made, by the three finalists Simon, Emma and Tony (he’s the one with the ‘tache).
Remember to read the dish descriptions in an appropriately posh, slightly seductive voice-over kinda way.
Starter
Razor clams, scallop and baby squid with a mussel sauce, garlic cream, parsley sauce, and a scallop roe sauce, all served in a baked seaweed pasta shell, with a razor clam broth.
The penultimate show saw the three finalists in the kitchen of Massimo Bottura, cooking for five highly esteemed chefs. Emma rose to the challenge to make edible razor clam shells. Given, Simon had to help out to get the dish finished on time but, when Marcus Wareing and his pals dug in, that paled into insignificance.
Fish course
Pan seared sea bream on a bed of harissa spiced onion with barberries, saffron potatoes, some samphire and a brick wafer.
Emma created this masterpiece in episode 20 and the food critics were seriously impressed – one said it was “gorgeous” and another “mesmerising good”. We’re sure it was tasty but we’re still none the wiser as to what a brick wafer is.
Main course
Pheasant leg stuffed with mushrooms and peasant breast on a bed of red cabbage and chestnuts with celeriac dauphinoise, balsamic pancetta and beetroot, yellow beetroot purée and a pheasant sauce.
Simon made this dish and said it was inspired by his time spent in a professional kitchen with Theo Randall. Gregg said it was “lick-the-plate brilliant” and Simon sailed into the final four.
Vegetarian option
Herb ricotta and duck egg yolk ravioli served with deep fried vegetable fritti, asparagus tips and a spinach cream sauce topped with watercress.
This was a dish served up by the blue team in the Red Arrow challenge. Apart from the fact that we imagine pilots need more than three ravioli after a tough morning training, it was a winning dish, with each piece of pasta filled with a runny duck-egg yolk.
Dessert
Tempered chocolate cup with a chocolate sponge in the base, cherry and kirsch mousse in the centre and a cherry sauce on top. Served with a chocolate soil with cream and more chocolate.
This was the dessert that got Tony into the final week. A kind of posh black forest gateaux. Although perfectionist Tony wasn’t overly happy with his efforts, the guest judges loved it and Gregg was beside himself.
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