If you can’t stand the heat…
Take one journalist, add two tough judges and chuck in a mysterious box of ingredients. Cooking doesn’t get tougher than the MasterChef invention test, as Jeananne Craig discovers
Ever had that panic-stricken dream where you’re back in school, about to sit an exam you haven’t done any revision for?
That’s precisely the feeling I get ahead of a special round of the MasterChef invention test, with just an hour to turn a crate of random ingredients into a meal fit for the popular show’s judges, John Torode and Gregg Wallace.
Nothing gives me more pleasure than leafing through a Jamie Oliver tome, or Googling recipes in the kitchen.
But bereft of my cookbooks in MasterChef’s huge South West London studios, with Wallace bellowing his trademark, “Cooking doesn’t get tougher than this” line at me and my fellow journalist contestants, I’m wobbling like a blancmange.
Series 10 of the hit cooking competition, which begins this month, sees a tasty new twist to the invention challenge, as the hopeful amateurs must choose between sweet and savoury boxes.
I opt for the savoury crate, which turns out to contain sausages, a small chicken, carrots, mysterious greens, chicken stock, lentils and a miniature bottle of white wine. There’s also access to a larder containing butter, flour, potatoes and other basic ingredients.
In the right hands, these items could be turned into a culinary masterpiece. Under my watch, the only hope for them is bog-standard bangers and mash.
Wallace is encouraging when I tell him of my wildly unambitious plans, advising me to mix some cabbage through the potato and whip up some onion gravy.
I nod, concerned that I don’t have a clue how to make gravy from scratch, but delighted to now know what the leafy green stuff is.
As the other contestants reveal their impressive menus, however – fresh baked bread, syrupy pancakes, melt-in-the-mouth biscuits – I realise I’m up cookery creek without a paddle. That little bottle of vino is starting to look very tempting indeed…
Minus the breathy MasterChef voice-over, the room feels very silent as we focus on our cooking. Luckily, former greengrocer Wallace eases the tension with cheese puns and jokes about clowns tasting funny.
Meanwhile, Torode’s busy rustling up chocolate eclairs, ginger biscuits and puff pastry with vanilla cream, to show what a pro can create in an hour.
Soon, with my colcannon on the go, sausages sizzling, carrots caramelising and the onion gravy thickening nicely (after some helpful pointers from Wallace), I’m starting to enjoy myself.
Before I know it, there’s only a minute left to frantically plate up.
Torode’s first to tuck in. “You need a big lump of mustard on the side, but it’s very tasty,” he says. “The mash needs more butter and seasoning. But as a family cook, that’s great.”
Wallace adds: “Your onion gravy’s fantastic, your sausages are cooked to perfection. You should be proud of yourself.”
I am proud – both men seem to have swallowed the food and, from my limited first aid knowledge, are still displaying vital signs.
Despite their kind and unexpected praise, I don’t win, not by a long shot (first place goes to a delicious stew and soda bread combo), but I do gain a real insight into how challenging it will be for this year’s contestants, whose fortunes could be changed forever by the show. And from now on, I’ll know a humble cabbage when I see one.
Want to try out some MasterChef recipes at home? Here’s one from last year’s finalists’ book, MasterChef: The Finalists…
COCONUT RICE PUDDING WITH BLUEBERRY COMPOTE AND MACADAMIA NUTS
:: NATALIE COLEMAN’S COCONUT RICE PUDDING WITH BLUEBERRY COMPOTE AND MACADAMIA NUTS
(Serves 4)
200g pudding rice
300ml whole milk
80g caster sugar
1 x 400ml can coconut milk
1 vanilla pod, split open
50g macadamia nuts
20g desiccated coconut
Fine strips of orange zest, to garnish
For the blueberry compote:
250g blueberries
1tbsp caster sugar
2 strips of orange peel
Put the rice, milk, caster sugar and coconut milk in a saucepan. Scrape the seeds from the vanilla pod and add to the pan along with the pod.
Cook gently for about 20 minutes, or until the rice has softened; stir every few minutes so the rice doesn’t catch on the bottom of the pan. When the rice is ready, remove from the heat and keep warm.
While the rice pudding’s cooking, prepare the other elements of the dish.
For the blueberry compote, reserve a few of the blueberries for garnish and put the rest in a saucepan with the caster sugar and orange peel. Heat for two to four minutes, or until the blueberries start to release their juices and become jam-like.
Remove the orange peel and set the compote aside until ready to serve.
Toast the macadamia nuts in a frying pan, then pulse in a food processor until roughly chopped. Set aside.
Toast the desiccated coconut in the frying pan for about 20 seconds, keeping a close eye on it as it can burn quickly. Tip onto a plate and leave to cool.
To serve, spoon a layer of rice pudding into each serving glass, then add a layer of blueberry compote. Add another layer of rice, followed by a layer of compote and a final layer of rice. Top with toasted coconut, macadamia nuts, the reserved whole blueberries and orange zest. This is best served warm, although you could also serve it cold.
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