Tonight in the MKR first semi final, South Australia’s Princess and florist, Jennifer and Leigh take on Tassies seafood superchef’s Megan and Andy. Whoever wins tonight is through to Tuesday nights grand final, while we will say goodbye to the other team tonight.
Pete and Manu explain that tonight the challenge will be to makethe ultimate 3 course meal in MKR HQ and they have 1 1/2 hours to put their entree on the table. Both teams are extremely nervous and they know it’s do or die.
Leigh & Jennifer:
Entree - Confit of Murray cod with sprong onions, ginger and fennel.
Main – Twice cooked pigeon with farro and beetroot puree
Dessert – Chocolate and Earl Gray tea tart with chocolate chantilly
Megan & Andy:
Entree – Sesame seed pork rice paper rolls
Main - Rich seafood chowder in a cobb loaf
Dessert – Chocolate Marquise with creme Anglaise and almond tuiles
Leigh & Jennifer: Princess trims the pigeons, while Leigh starts on the master stock for the pigeons. They dip the birds into the master stock for 30 seconds and then pat them dry so they get a crispy skin, rather than a chewy one. The girls pastry for dessert is a bit troublesome and is cracking everywhere.
Megan & Andy: They start on the stock for the chowder and making the “mousse” mixture for the marquise. Andy seems a bit flustered, but Megan and Andy really seem to be getting on better than usual. Pete is looking forward to the chowder as they always cook their seafood perfectly. Megan is winging her way through the entree’s sauce and Andy thinks she’s being a knob! Ha – but it’s perfect.
40 minutes to go!
Leigh & Jennifer: The girls decide to use the pastry and wait and see. Princess says that the Murray cod is a predator and fighter and thats what they are here to do tonight. Manu explains that a confit is perfectly cooked at 65 degrees but the girls are at 68 and he is worried it will turn out more deep fried. The temperature is rising and Princess is really worried. For once these girls are flustered. Dessert is finished and setting in the fridge.
Megan & Andy: Andy has the pork in for the rolls and proove they are not just seafood cooks. Megan starts rolling their rolls and Pete is worried about the balance of flavours, but they have bigger problems – the pork is quite rare, but Andy is happy. Their rolls are breaking and Guy Grossi is worried they won’t get served.
With minutes to go …
Leigh & Jennifer: Their presentation is very important – Princess doesn’t want “poo poo on a plate!”
Megan & Andy: Struggling against the clock, Pete is treally worried for them, but Megan doesn’t trust Andy to roll.
Time to serve the judges the entree
Leigh & Jennifer: The judges love the salty yet sweet sauce, it’s perfectly cooked. A winner!
Megan & Andy: They are beautiful, fresh and dainty and a pleasure to eat. Another winner
Leigh & Jennifer: The girls don’t want their pigeon overcooked so deepfry for 45 seconds and then place them in the oven. With all the effort the girls are going too, Manu says the skin better be crisp – but to Jen’s horror – it’s not
Megan & Andy: With his reduction made, Andy is seiving it twice to make sure their are no shells as that would be a disaster. Megan has made the cobb bowls and after a bit of panic about what they have to do – is getting on with the job.
With 30 minutes to go
Leigh & Jennifer: The girls are washing their farro (an italian pasta) to get out all the impurities, dirt and sand etc. They are making a type of risotto with it, addingthe master stock to it. Princess cuts into a pigeon and they are RARE! VERY RARE! Jen removes the breast from the bone, but risks dryning them out now. Leigh is plating up while Jen waits for the pigeon and they have no choice but to plate up.
Megan & Andy: Pete thinks it is a humble yet hearty dish, but they have 5 different seafoods. Megan tries the chowder but thinks it’s too creamy and tastes like dessert. Andy doesn’t appreciate her tone. Megan plates up but Andy isn’t happy about his prawn not being on top! They are done.
The teams serve the mains to the judges.
Leigh & Jennifer: Oh oh! The pigeon skin isn’t crispy and the meat too rare – but Guy says the farro is the hero – WAIT – Liz has just got gravel in hers and is not impressed at all. Karen then admits she had some too. Sayonara sweethearts.
Megan & Andy: The judges love the presentation and the chowder is a star – they have done it again.
Desserts are being prepared
This is the last 30 minutes cooking for one team.
Leigh & Jennifer: Megan is worried that the tart will collapse, but thankgoodness it doesn’t. The girls make a chocolate “dirt” and add gold leaf. Their chantilly isn’t what they want it to be, but their presentation looks good but busy.
Megan & Andy: Megan starts on the tuiles while Andy does the custard. Andy tries to roll the tuiles and is burning his hands, but Megan tells him to suck it up. The marquis are perfect and their presentation is spot on.
The teams serve the desserts to the judges now.
Leigh & Jennifer: They all love it and there are “mmm’s” all around and Guy cannot pick a fault.
Megan & Andy: The marquis is light and luscious, has great texture and is a great finish.
Pete says each teams evolution has been obvious and it’s now time for their scores.
Megan and Andy
Manu Fieldel –
8/10
Pete Evans –
8/10
Guy Grossi –
8/10
Karen Martini –
7/10
Tobie Puttock –
8/10
Liz Egan –
7/10
= 46/60
Leigh and Jennifer
Manu Fieldel –
9/10
Pete Evans –
9/10
Guy Grossi –
9/10
Karen Martini –
8/10
Tobie Puttock –
9/10
Liz Egan –
8/10
= 52/60
So Megan and Andy are eliminated – Was this fair? After the gravel are under done pigeon? I am glad they are in though. At this stage it’s sad to see anyone go though. Will it be an all SA grand final?
My Kitchen Rules second Semi Final that sees the boys Nic and Roccco from SA take on Victorian sisters Carly and Emily airs at 7.30pm Monday on Seven and will be live blogged here from 7.30pm AEDT.
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