Masterchef 2018 The Final : no more anchovy hula hoops with tempura todgers

[fourquenelles]

Shiney new thread for the final

By the way, has anyone else noticed the advent of bon-bons, aka meatballs? They seem to have taken over from samphire.

fourq is this your be-Gregged boob?

Squoosh - I have no words....

Dear god squoosh, my eyes! Why? Just why? Eggy Wallace of all people

Boreof Yes, far too many bonbons. And pomegranate.

I'm sorry, Lotta. Bathe your eyes with this erm, beauty instead.

My DH and I were remarking on the distinct lack of foams and airs nowadays. Pomegranate all the way.

Usually I have a clear favourite but this year I would be happy for any of them to win

Some chocolate soil to go with your meat bonbon, sir? Or would sir prefer anatomy of crab 🦀?

Yay, it’s a final’s thread. 🍤🍴🍳🌽🌶🍆🍒🍓🥦🍋

Broths and waters seem quite popular this year. And pickled veg still going strong!

Yeah!

Too many bon bons and celeriac puree!

I really don’t get the love for purée! Even babies don’t bother with it these days.🤔

And I have Putin on the other boob squoosh

My eyes say thank you squoosh

They are all lovely but I reckon its Nawamin or Moonira to win

I had noted the lack of foams this year. Although there has been herb dusts and gels. Pomegranate definitely of the moment. Chocolate soils and crumbs are very in though- I’d prefer a biscuit to crumbs I think!

I like a celeriac or cauliflower purée tbh. But I made parsnip purée recently and it was awfully sweet, I didn’t like it much.

Anyone else get inspired to cook by masterchef? Last night I made Chinese spiced crispy duck legs, pancakes and hoisin sauce, with spring onions, cucumber and crispy shallots. And a side of sesame and garlic Pak choi. It was lovely, although took a while!

Today I’m feeling lazy and making a big pot of shepherds pie, but going to top with sweet potato. It should feed us tomorrow night as well!

Cor Paranormal. I have booked a charabanc for all of us to come to dinner with you. We will bring wine.

Thanks for the new thread, four.

Your History must be a terrifying place, squoosh.

Butting in to say I love reading these threads. Pure gold leaf on top of a insert anything to eat here

I cannot get my head around anyone who goes to the trouble of making black pudding and then putting it into a crumb.

Why?

I'm loving the last five. Can't wait.

Paranormal, that all sounds amazing. Could you share your recipe for the Chinese spiced duck legs? My DP would go mad for it!

It was fairly simple! Guardian recipe. DH pronounced it restaurant quality (he’s easily impressed to be honest!).

Marvellous, thanks Paranormal

Lot of hake too. I wonder why-something to do with fishing quotas?

Hake is popular generally at the moment, it’s fish option on lots of menus. Takes some skill to get it right I think.