To think that if you want to go on Masterchef you must cook the following dishes:

[muminthecity]

Starter:- Pan fried scallops with some sort of slop puree, preferably cauliflower. For extra points add a lump of black pudding.

Main:- Pan fried duck with some sort of fruit, orange, plum or redcurrants always go down well. Serve with either fondant/crushed potatoes and a red wine jus.

Pudding:- Chocolate fondant. Doesn't matter what you serve with it, if it works you will be hailed a genius regardless, if it doesn't, you will be sent home anyway.

If you want to be the wacky, 'inventive' one, add a bit of fruit to the scallops (apple maybe?), change the fruit you serve with the duck to a less conventional one (nectarine, perhaps?) and add some chilli to your chocolate fondant.

I love Masterchef but I'm so bloody sick of seeing the same dishes rehashed all the time!

Yes! We had cuckoo spit (citrus air)
We had a slate with smears of stuff across it!

The thought of chicken 'lollipops' makes me heave. I'm sure they're perfectly nice, but, the name.

Concur with Horry

Although I do have a soft spot for larks tongue

I'm rooting for Natalie too, although Saira's meal was the one I'd most like to eat.

Loving the thread. I always seem to scream try cooking for my 2 year old, everytime I hear 'cooking doesn't get tougher than this'

Love this thread :)

You can get samphire in Morrisons y'know.

I think the right persons went through.
I would like to see more challenging tasks, like vegan food or dairy free, or cooking for 2year olds at a nursery.

You can get samphire in Morrisons y'know. and ASDA tried it and its quite nice

Isn't sleb master chef on again?
Couldn't resist reviving ths thread. Probably my favourite of all time.

Yes! Greg's gone skinny though, so has had to restrain the orgasmic gurning over every pudding - it wouldn't gel with his weightwatchers contract.

Have only seen bits of it, but so far Janet Street Porter seems to be the token 'character'. Over the top belligerance;

There must also be a secret 'glue' ingredient which prevents Gregg from getting the food off his spoon easily...

Have you noticed how during the last rounds they also have to prepare, cook and serve a gourmet meal where the fridges are not in the kitchen but in some random place 3 miles away? Half their time is spent doing impressions of Ussain Bolt every few minutes :)

Soverylucky - isn't deep-fried the alternative to pan-fried, hence the need for a term that makes the difference clear?

Well we've had balsamic and chocolate this time around. I mean, chilli and chocolate is so 2012.

"When I enter Masterchef, I am going to get through the first few rounds by cooking scallops and shit smears, then when it gets to the round where I have to do a 3 course meal for the critics I am going to make a prawn cocktail followed by spag bol, finished off with a fairy cake, or maybe a victoria sponge if I'm feeling generous."

I would watch that episode, muminthecity.

The mashed potato thing really annoys me. My mum's mashed potato always had the odd lump in it, and if my mum did it that way, it must be right. And all that sieving and mashing and pureeing must result in something that has the texture and flavour of potato glue. Yum.