Dinner Party Dining - Course One - Masterchef
This week we thought it might be nice to replace our instructional class with a Masterchef knockoff.
We each brought along a primary protein ingredient, in anticipation of using it to produce a roughly planned dish using other materials provided by the College.
As it turned out, there was an almost overwhelming collection of ingredients provided, so there was less of a challenge to adapt the planned dish to limited circumstances,
which is perhaps a shame. But then I'm sure that televised Masterchef competitions are equally artificial. If not outright fraudulent. Allegedly.
Anyway, I brought along a squid, just to be awkward.
But I then ended up reproducing my Lemon Risotto-Stuffed Squid
almost exactly since all the ingredients were available. And I brought along some port and madeira that I'd reduced earlier. Just in case.
And now, the entrants...
It was all good messy fun, though I doubt I learned anything and most importantly, Reader, I did not win 😢
My complementary cabbage dish, which I used a base on which to present the squid, was judged too coarsely chopped.
Though I thought it tasted rather good.
side veg vegan
- a small amount of coconut milk
Cut up the cabbage as you prefer. Apparently 1" lozenges are professionally frowned upon.
As you like.
Throw your appropriately chopped cabbage in a saucepan and dress with coconut milk.
Bring to a simmer and cook for only a few minutes until the cabbage is cooked through and the milk has mostly bubbled off.
Add more milk if the pan threatens to dry out.
Season and serve.