|
Sandra and I took part in the above last week.
It was a masterchef-style competition and we were given starters to make from a huge range of ingredients and given 2 hrs to create something delicious for 4. We were against Majestic, Bibendum, Avery's, Direct Wines and one other team.
We had such enormous fun. We work well as a team and have cooked together quite a lot, so it was relatively relaxed, until 10 mins from the end when they told us we had to tidy up our workstations. Didn't have to wash up, but had to take the washing up two rooms away and clean our area. As you can imagine, we had about 9.5 mins worth of stuff to do - mainly because we'd wanted to serve it piping hot.
We had ten massive shell-on prawns - the size of small bananas. We peeled them and fried the shells in olive oil and added fish stock. Bubble, bubble, squash, squash and then liquidise and fine-strain, to make our risotto stock. Meanwhile, Sandra was cutting shallots and pancetta into the tiniest little cubes - they were almost invisible. Then she bravely stood over the baking hot cooking plate for 25 odd mins, stirring and adding, until we had a beautiful oozing risotto. She then added parsley, lemon pith and quite a lot of samphire, and then more butter than the butter police would be happy with.
She then - where did she find the time? - griddled the prawns, which had been marinading, while I did an Anneka Rice impersonation with racing the washing up into the back room, and deep frying (I think I should have taken a test before being let loose on the fryer) some samphire, to use as antennae for the prawns.
We had so much fun, but also got through to the final, so were doubly high as bird-shaped kites. A lovely evening, which finished with trying all the other teams' dishes, along with wines from Bordeaux. We'd had to choose a wine to accompany our risotto and had gone for a white Graves.
Mmm. Can't wait for the final.
_________________
mel
|
Login
FAQ
Search
