Michelle Bridges’ signature Lamb Cutlets could use a lot more seasoning before she is going to wow the judges with her plate.
Contains Content from Celebrity MasterChef Australia Season 1 Episode 2. – Subscribe: https://www.youtube.com/MasterChefWorld
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Michelle you’re the first one up when I started walking towards the judges with my plate I thought oh what if I haven’t cooked enough like oh just put it down and step away from the dish just under an out to go to produce the most spectacular signature dish that
The whole of Australia is going to love my secret weapon with good mashed potato and I like it a lot and my kids like it a lot and my wife particularly likes it is a couple of yolks it it’s a bit rich but it tastes fantastic it’s a
Gary Peter he’s triumphed on the Rugby field for the wbes he’s a bestselling author but will he Triumph today in the master ship I like him he’s board in these bandana he’s here for a bit of battle what I like about his cooking he’s lived in France he’s lived in Italy
And he’s bringing bit of that back to Australia EG Yol in the mash not nice if he doesn’t do something spectacular with that mashed potato and those egg yolks then I don’t think it’s going to work Kathleen how do you think she’s going well I mean she’s doing two dishes
She’s doing her chicken adorable and and also some sort of FL has she bitten off too much is she going to put enough emphasis into that chicken dish the question is is it too simple we love simple food but it’s got a pack A- punch it’s got a really taste of something
Michelle she’s doing lean really lean lamb cutlets she’s doing healthy she hasn’t seasoned with salt at all it’s all about the spices lots of different spices in there hopefully she’s packed it with lots and lots of flavor so look I think it might be really quite Nice you’ve got 30 minutes to go don’t forget you want to cook to win why because it’s going to give you a fantastic Advantage going into the next round this afternoon the judges are concerned maybe my flan might be a bit too simple but as
Long as I get it perfect then it should be great let’s have a look at this uh flan see that looks done to me and then no no it’s not done bit wobbly oh my goodness let’s put it back in not far off you’ve still got 20 minutes to go
What I’m worried about with the FL there’s a procedure where you turn it upside down and you want it to just slip out really easily and you don’t want it to like just crumble into a big Heap you want it to be nice and firm and and take on a really great
Shape when Matt Preston walked up to my bench I started sweating bullets this guy knows his stuff and he wasn’t mucking around what’s in your spice mix it’s um r l Ras I always get it wrong Rasel Hut that’s the one putting some herbs through your cuscus yeah because
This is what’s going in through it okay fantastic thank you Michelle I was like oh my God this is harder than any workout what are you doing I’m making meshed potato and it’s going to be fabulous what do you think your question is going to be whether your mashed potatoes about the
The cream and the butter whether it’s about the potato now what’s what’s here this is um chicken adorable it’s quite a tasty dish so it can if you add too much water it can quite Bland quite a simple dish yes which is why I thought I should go another one it’s called Ley FL or I’ve just called it a caramel flare actually quite high water stuff cuz if you get things wrong with either those dishes they crash and burn with about 15 minutes to go I knew
The lamb needed to go on now I really need to make sure that they stay juicy and I don’t overcook them which is really easy to do when you’ve removed all the Fat my chief fear at this point is it’s going to be dry inside I haven’t got time to check I’ll just have to trust it it’s okay you have 10 minutes to go oh crap should be getting close to thinking about plating up do not sell yourself
Short it can all go wrong at the last minute when I turn that flan out it’s got to stay in form I have had an instance where it hasn’t worked out I flipped it over too early it’s worrying because this challenge is important to me oh Crap 2 three oh sugar hear that magic plop sound couldn’t have asked for a better looking FL right guys you got 5 minutes to go make sure you played it up absolutely sexy I’m trying to play it oh my God I haven’t put it on the plate now I’ve got
To Plate this thing up and now I’ve got to make it look really appetizing that looks good Michelle I look over my shoulder and I see that Michelle is starting to do something fabulous it looks like it could have come out of a restaurant and I shrink a little
Inside you have 90 seconds left in this first round win it Win It win it that looks kind of funny 60 seconds to go have 10 seconds come on Michelle I’m seriously going for it 5 4 3 2 one that’s it time’s up step away from your Stow done guys well
Done when the final whistle blows I’m actually feeling reasonably strong because whatever else it has not been a disaster which is what I feared I’m looking at my chicken dish and I should have listened to my instincts and bowled them up and served them exactly how I eat eat that dish at
Home well your first Master Chef challenge was to create your signature dish the dish you show to your friends to impress them and to show you who you really are now we need to see if that dish will impress us if you really have what it takes become Australia’s first celebrity Master Chef
Michelle you’re the first one up when I started walking towards the judges with my plate I thought what if I haven’t cooked enough like oh just put it down and step away from the Dish okay let’s try I think your presentation is spot on it all works in Balance you’ve got just about the right amount of yogurt you got three beautiful cutlets beautifully frenched but you’ve cooked the lamb beautifully it’s really pink and in terms of the couscous it’s nice and separate it’s not gluggy yeah
But a good bit of Sal in there would just do it wonders well the question is I mean can healthy food tastes good it packs flavor definitely but I totally agree with Gary salt brings flavor out there’s other ways you can get salt into food things like dehydrated chickpeas if you pound them
Up and dust a piece of meat with it or a piece of fish it actually sort of acts like salt okay as a cook you’ve done a really brilliant job and I would actually sit there and eat all that thank You what you’ve got is quite a quite a monotone dish because the spices dominate all those elements together because what’s there is a great potential dish it just needs a bit more balance in terms of other areas of salt sweet and acidity I felt that I’d done a good dish
But after their feedback I thought H I don’t know I don’t know where I’m going to stand with this now put my dishes down and I step back and there’s utter silence and it’s like deafening so if these two dishes were on a menu in a restaurant what would you call them
I’d call it chicken adorable and caramel FL I like the chicken it’s quite a peasant dish it’s a plain dish for me but I don’t know I think I’d like to see lots of sauce I think that’s how it would all gel together for me Gary Michelle’s watching sorry Michelle it’s another 10 press UPS Gary I love that FL awesome And it’s absolutely delicious you get this texture in your mouth of like Smooth um and then you get this sugar hit it’s just really delicious it’s tasty I want the recipe off you and well done thank you so much I am so happy with all my comments it’s quite Surreal