MasterChef Ireland - Season 1 Episode 9
In this programme, the five remaining MasterChef Ireland contestants take on a fishing challenge in Howth, Co. Dublin. They will be given three hours to catch fish, which must then be cooked in the kitchens of Aqua Restaurant, Howth. They are each given a hessian sack containing a different set of ingredients from which they must invent a dish using their catch. They are given 30 minutes to prep and another 30 minutes to cook the fish before serving to Dylan and Nick for judging.
In day two of the task the contestants are given a Masterclass in fish cookery by the legendary John Burton Race, who Dylan credits with having taught him to cook fish. In a ninety minute Masterclass he will show the would-be Masterchefs how to cook Sole Bonne Femme with new potatoes and spinach. The contestants are then given ninety minutes to replicate this dish, before one of them is eliminated from the competition.
From over 1000 applications from across Ireland, just fifty people made it through to the audition stage of the first ever MasterChef Ireland. Out of that 50 the Final 16 MasterChef contestants would be chosen to compete for the coveted title of MasterChef Ireland and a prize of 25,000.
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Michelin star chef Luke Tipping creates a Cornish lamb rump recipe
Michelin star chef Luke Tipping creates a rump of Cornish lamb, hispi cabbage, lamb sweetbreads and black garlic puree recipe. Watch as Luke takes us through the simple process of the dish and how he plates this dish, which he completes using Westlands Growing Petite Leaf.
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How To Cook A Fish Curry (In Three Easy Steps)
I don’t really have a recipe for this curry – but here are the ingredients in case you’re interested:
Step 1, onions, garlic, tamarind, coconut oil, vegetable oil, chilli, caraway seeds, ginger, garam masala curry paste, lime pickle, coriander seeds
Step 2, tomatoes, peppers, marrow, green beans, shallots, apples,
Step 3 lemon, lime, coconut milk, salt, mackerel, pollock. (I would have put coriander leaves in at this stage too if I’d had them.)
(I also made a red pepper dahl, but I’m sure you know how to make that.)
It tasted really good – but it will taste even better tomorrow when the flavours have had a chance to work through everything..
I apologise for the missing accent on the e in sauté – my editing programme just doesn’t seem to do accents : - (
The mackerel are still around and the weather’s been lovely lately. We have our entire year’s worth of mackerel in the freezer already, so this week we went to deeper water for some pollock. We are so lucky.
You can see more of our fishing here ..
And how we cook them in different ways here..
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Bavette of Irish Beef tartare recipe with anchovy, salted leek buds, pickled red meat radish, quinoa
Michelin-starred chef Adam Bennett creates a recipe of Bavette of Irish beef tartare, smoked anchovy, salted leek buds, pickled red meat radish and fried quinoa. This is his take on the classic steak tartare recipe, which is served at The Cross at Kenilworth, just south of Birmingham, where Adam is the Executive Chef.
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How to cook: grilled mackerel with gooseberries and horseradish cream
Jeremy Lee, head chef at the Blueprint CafC) above London's Design Museum, prepares grilled mackerel with gooseberries and horseradish cream