MasterChef SA kicks off with a bang
March 20, 2012 in Uncategorized
Wow what a gripping show that first episode of MasterChef SA was! The contestants really pulled out all the stops to impress with their dishes and there was a nice mix of simple and complicated.
It all started out quite slow, then moved rapidly through the bulk of the contestants, which is kind of confusing, but that’s TV we guess.
Johannesburg and Durban proved to deliver the most competent cooks, though no one can argue that Luxolo, the dishwasher from the Cape, stole most hearts. Funny the crying though, it’s not really a South African thing?
That aside, we also liked the ‘not-jaded’ Jade from Cape Town with her chocolate tartlet with Cape berries and cardamom ice cream and Khayakazi (love that name) from Jozie with her scallops and rhubarb tart with orange vinaigrette. Then of course there was Ken from Pinetown with his almost showtstopping kingklip with taragon mustard sauce that made at least one judge ‘hear the sea.’ We’ll be watching these guys.
So from frangipani tartlet to pap & vleis and lots of seafood inbetween, there was a little bit of everything for everybody. Well done MNet for a great show.
THE COLD DISH CUT
All the contestants had to ‘cook’ a cold dish to get to this first round, which made us wonder just what it is that makes a cold dish tick. We think we’ve found the answer.
Woolworths TASTE Consultant Food Editor Hannah Lewry took us by the hand and showed us how to create the perfectly beautiful, crisp and healthy summer pizza that can be served cold on a hot summer’s day. It’s not something everyone would think of cooking, but Hannah says her friends rave loudly when she makes it on weekends. It’s simple, which is the key.
Digging even deeper is Woolworths The Pantry blogger Alida Ryder of Simply Delicious who has similarly created a marinated calamari and fennel salad. She uses Patagonian calamari from Woolies and the whole dish takes 20 minutes from prep to plate.
Phenomenal food blogger Jane-Anne Hobbs of Scrumptious decided to complicate things a touch with her heady Gin-cured salmon gravadlax with crisped capers. But don’t be put off, it’s a really simple dish that works because of its clever combination of flavours.
If cold dishes still have you stumped, pop on over to Woolworths The Pantry where we have inspiration galore for getting it right. For starters there’s the quick-to-follow how to video that teaches you the ins and outs of making that classic French mayonnaise, aioli. This sauce is great served over seafood or with finely cut French fries. Get all the ingredients online from Woolies then make it at home.
Here is some more recipe inspiration, straight from the pages of Woolworths TASTE magazine. Feel inspired to make it at home? All the ingredients are ready-basketed for you over at www.woolworths.co.za. Life couldn’t be simpler.
Smoked salmon trout slaw made with oyster mushrooms, radishes and cucumber ribbons and trout or salmon is perfectly bound together with a lovely dressing. Buy all the ingredients needed to make this recipe online at Woolies The Pantry.
COLD MUSHROOM RISOTTO
At least one of the contestants tried and failed to make the perfect risotto. But we have the perfect recipe for a smashing cold mushroom risotto using a mixture of exotic mushrooms along with garlic, dry white wine and Winelands brie. Buy all the ingredients needed to make this recipe online at Woolies The Pantry.
For more recipe inspiration, visit www.tastemag.co.za and the brand spanking new Woolworths The Pantry. And for some great reads on the MasterChef judges (and their addiction to chocolate), get the April issue of Woolworths TASTE, on sale now at Woolworths stores countrywide.