The winner of Sunday night’s mystery box, along with the members of the winning team in the invention test relay will compete for a coveted immunity pin.
Matt, resplendent in coral, tells Jess, Samira, Sashi, Aldo and Sarah they have 45 minutes to cook chicken wings.
Glad they are continuing the theme of accessible dishes.
Dessert queen Jess most be wondering how to mirror glaze a chook wing. She eventually decided to do spicy wings with a honey sweet and sour sauce.
Redhead Sarah is doing buffalo wings with bread sauce, compressed celery and apple. She’s definitely up with the latest vegie prep trends.
Sashi is doing a sambal with his wings.
Aldo is doing spicy chicken wings with spicy mayo but is only making a handful. Expect Gary to comment on the need for “generosity” in his judging.
Samira (go, Samira!) is marinating her wings in pomegranate molasses and chilli. Mmmm.
I thought someone might get fancy and do a stuffed chicken wing but time is against them.
Sashi does a tester and mentor Shannon advises him to dredge the wings in rice flour for to max the deep fried crispy goodness.
Samira has chosen to bake hers, which should set it apart. Aldo seems to be struggling and the gantry has to boss him around to get him on track. It’s as if he went into the challenge thinking he could not win.
I love that we see so many of them Tati g their wings before serving – no MKR noobs here.
I’m guessing Sarah has won because she got the most air time.
Samira: Gaz is not thrilled by the tabouki but they love the wings.
Sarah: “Where’s all the wings?” asks Gaz, looking crankily at the three on the plate. Oops – she did not cook one for Shannon. Of course Matt and Gaz get a wing each and Shannon and George go halvsies. They rave about the flavour.
Jess: “I sucked the whole thing off,” says Gaz. They love it. She confesses she had no idea what she was doing but she must have been watching mum closely at one point.
Aldo: “It’s not a disaster,” George says.
Sashi: The sambal is good but the chicken is not quite as succulent as some others.
The judges are split between Jess and Sarah, so Jess gets it because she did not skimp on the serving. Well done, Jess – you need to back yourself more on savoury dishes.
I bet this is not a dessert challenge. She is up against chef Jacqui Challinot from Sydney’s Nomad, a Mediterranean inspired restaurant.
Yay for a female chef! Jess has to choose between small ingredients (prawns, micro herbs, quail eggs) and big ingredients (pumpkin, tomahawk steak, whole fish). It all looks very savoury. I reckon she will go small. Oh no – she goes big because she wanted eggs. Fair enough.
She is thinking of a lime tart with meringue and brazil nut praline – after Shannon tells her what Brazil nuts look like.
She realises early on she does not have much butter so has to do a small dish with her big ingredients.
Locked in the pantry, chef Jacqui is good humouredly trying not to pack it on national TV. We love her already.
With an hour to go Jacqui is freed. She grabs fennel, prawns, chilli and lime. Shannon tries to freak her out by mentioning the time as much as possible.
Jess’s dish looks surprisingly simple – a real tart shell instead of crumb and no domes in sight.
THE JUDGES TASTE
Jacqui’s barbecued prawns: George ponders aloud which person cooked the Mediterranean-inspired dish. Surely not the chef who works at a Mediterranean-inspired restaurant?
Jess’s lime tart: The judges go all giggly at the sight of the three cute tarts. Matt says the pastry is one of the best they’ve had in the comp. The curd is great but she used a bit too much meringue, so the dish is sweeter than it should be.
Jess: Gaz 9, George 8, Matt 8
Jacqui: Matt 9, G 9, Gaz 10
Matt says the prawns were “the definition of where modern Australian cooking is right now”.
I looked up Jacqui’s restaurant and this features in the “about” section:
Learn how to make real food (no foams here), while working in our state of the art kitchen with charcoal grill, smoker and custom made wood fired oven.