Masterchef Dishes

Excitement mounts when the promised email, with audition details, arrives. There is a chance to cook for the judges on the next day after passing the first day with a prepared plated dish. Therefore, two dishes need to be decided upon before the audition.

Browsing through the electronic restaurant,  three easy dishes stood out as potentials: beef carpaccio, self saucing ravioli, and sausage chains with quail egg locket.

Meatballs do not sound very classy, however when plated up, the dish looks appealing enough for fine dining instead of a day to day family meal. Frugal turkey mince becomes "Chain with heart of gold".

John remains adamant that only Noodle Cook's dumplings taste good and everything else just LOOKS good. Regardless of which dish goes to audition, Noodle Cook plans ahead by making a good chicken stock. After the fiasco with the stove, the crockpot seems the best appliance to use.

Back to the shops again. The IGA butcher declares no chicken bones due to the hot summer. Not deterred, Noodle Cook grabs 2 marked down whole chicken. With instructions from Jamie's Kitchen, Noodle Cook practices cutting the chicken for saute, or French style boning. Problem solved, the carcass bones go into the crockpot.

Chicken Stock

1 slice of pork hock

2 chicken carcass

2 teaspoons fennel seeds

1 teaspoon peppercorn

1 knob ginger

1 onion

6 garlic cloves

2 carrots

1. Simmer overnight on low. 

2. Defat.

3. Strain the stock.

4. Reduce 50%.

5. Store in the refrigerator or freezer until ready to use.