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Elfie Dumbledore
Retired Headmistress : Mick, Snape, The Doctor and Edward Cullen - the men in my life!!
Retired Headmistress : Mick, Snape, The Doctor and Edward Cullen - the men in my life!!
Elfie Dumbledore

Female
Country : [Always Open]: Masterchef Ongoing Challenge 1.0 Flag_u12
Regist. date : 2006-02-21
Number of posts : 15397
Location : In the land where purple snapes walk
Real First Name : Sharon
Warning :
[Always Open]: Masterchef Ongoing Challenge 1.0 Left_bar_bleue1 / 31 / 3[Always Open]: Masterchef Ongoing Challenge 1.0 Right_bar_bleue

House : I didn't retire...I surrendered!
Crest : [Always Open]: Masterchef Ongoing Challenge 1.0 Hogwar10
Wand : Exam not taken
Award Bar :
[Always Open]: Masterchef Ongoing Challenge 1.0 Left_bar_bleue100 / 700100 / 700[Always Open]: Masterchef Ongoing Challenge 1.0 Right_bar_bleue


[Always Open]: Masterchef Ongoing Challenge 1.0 Empty
PostSubject: [Always Open]: Masterchef Ongoing Challenge 1.0   [Always Open]: Masterchef Ongoing Challenge 1.0 EmptyFri Jun 19 2009, 13:52

Masterchef Challenge

Another ongoing challenge where the instructions will change ever so often

What is the challenge?

Every so often a new set of ingredients will be put here and an instruction as to what you have to come up with.

From the ingredients given, you must use the specified amount to create the dishes given - be creative.

You may add other ingredients!

For example:

Ingredients:
Sausage meat
Cucumber
Soy Sauce
Golden syrup
Banana's
Pear
Marmalade

Use at least four to make a desert and starter


Next

You then need to write the ingredients down and a description of what you have made. Bonus points for extras.

You have to make the dishes believable. If the person who marks the challenges thinks that the dish is completely unbelievable they may disqualify you from that round.

You may enter one time per new list of ingredients.


Points:

30 points per ingredient from list you use
100 points per dish that you write out the method of creating the dish
Up to 100 points for description of dish with bonus of up to another 100 points for a paintshop or hand drawn picture or 300 points if you post a phot of the meal cooked by yourself.

Your first set of ingredients will be in the post below.

Watch out for a change of ingredients every so often. You can this challenge for any of the rounds posted at any time!



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[Always Open]: Masterchef Ongoing Challenge 1.0 Sharon10

My special daughter sent from my special dad in heaven
I will love you forever dad...I miss you more than words can say


[Always Open]: Masterchef Ongoing Challenge 1.0 Happin10


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Elfie Dumbledore
Retired Headmistress : Mick, Snape, The Doctor and Edward Cullen - the men in my life!!
Retired Headmistress : Mick, Snape, The Doctor and Edward Cullen - the men in my life!!
Elfie Dumbledore

Female
Country : [Always Open]: Masterchef Ongoing Challenge 1.0 Flag_u12
Regist. date : 2006-02-21
Number of posts : 15397
Location : In the land where purple snapes walk
Real First Name : Sharon
Warning :
[Always Open]: Masterchef Ongoing Challenge 1.0 Left_bar_bleue1 / 31 / 3[Always Open]: Masterchef Ongoing Challenge 1.0 Right_bar_bleue

House : I didn't retire...I surrendered!
Crest : [Always Open]: Masterchef Ongoing Challenge 1.0 Hogwar10
Wand : Exam not taken
Award Bar :
[Always Open]: Masterchef Ongoing Challenge 1.0 Left_bar_bleue100 / 700100 / 700[Always Open]: Masterchef Ongoing Challenge 1.0 Right_bar_bleue


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PostSubject: Re: [Always Open]: Masterchef Ongoing Challenge 1.0   [Always Open]: Masterchef Ongoing Challenge 1.0 EmptyFri Jun 19 2009, 13:56

Round 1

Ingredients

Bananas
Custard
Mint
Lemons
Egg
Carrots
Leg of Lamb
Golden syrup
Breadcrumbs
Tomatoes

Use at least five of the ingredients above to create a desert and a starter suitable for a resturant meal

_________________
IF YOU WISH TO CONTACT ME FOR ANY REASON PLEASE CONTACT ME VIA FACEBOOK OR THROUGH RAISTLIN THANKIES!

Check out my brand new book blog: http://elfie-books.blogspot.co.uk

[Always Open]: Masterchef Ongoing Challenge 1.0 Sharon10

My special daughter sent from my special dad in heaven
I will love you forever dad...I miss you more than words can say


[Always Open]: Masterchef Ongoing Challenge 1.0 Happin10


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MarieC
2nd Year
2nd Year
MarieC

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PostSubject: Re: [Always Open]: Masterchef Ongoing Challenge 1.0   [Always Open]: Masterchef Ongoing Challenge 1.0 EmptySat Jul 11 2009, 12:33

Starter
Crunchy Lamb

[Always Open]: Masterchef Ongoing Challenge 1.0 Fw3hgw


Ingredients

One Leg of Lamb
2 Eggs
2 Cups of Breadcrumbs
Two Tablespoons of Lemon Juice
Half a Teaspoon of Lemon Rind
1 Cup of Light cream
A Quarter Cup of Brown Sugar
3 or 4 Tomatoes
A Baguette of Bread
Lemon Quarters and Mint Leaves (Optional)


Instructions

Start by whipping the two eggs in a small bowl. Set aside.

Pour the breadcrumbs in a well sized plate, set next to the eggs.

Next, take the leg of and cut fairly thick slices. Cover with the egg mix and roll in the breadcrumbs.

Fry the breadcrumbs covered pieces of lamb until they turn a nice, golden brown shade. Let them cool off a bit.

Take the tomatoes and slice them off, thick enough so they will not fall apart.

Mix together the light cream, the lemon juice and rind and the brown sugar. Place in a pan and cook at low heat on the stove, mixing continuously until the mixture starts to boil. Place the tomato slices in the pan and cook them very briefly to make sure they don't fall apart - they will caramelize very lightly, but well enough.

Take the baguette of bread and cut thin slices. Dip each of them in a bit of lemon juice, and sprinkle with brown sugar. Cook in the oven until they're crunchy but not too much.

Set the slice of bread on a plate and cover with a slice of tomato. Cut each slices of lamb in smaller slices, placing three of four on top of the tomato.

Remember that presentation is very important - circle the bread with a thin line of lemon juice, and place two lemon quarters on the plate. Finally, cover the lamb with a small leaf of mint.




Dessert
Banana Angel

[Always Open]: Masterchef Ongoing Challenge 1.0 2zqe8mw


Ingredients

A One-Person-Portion, Round, Angels Food Cake
1 Banana
Half a Cup of Butter
Two Tablespoons of Brown Sugar
A Quarter Cup of Rum
Custard
Whipped Cream
Golden Syrup
Powdered Sugar


Instructions

Peel the banana and slice it in half.

Melt the butter and mix with the brown sugar. Pour in a pan and cool until the mixture starts to boil lightly. Place the banana halves in the pan and cook evenly until it starts to caramelize.

Take the pan off the heat and pour the rum - carefully ignite, until the flame dies down - if it takes more than fifteen seconds, carefully cover with another pan.

Take a plate and pour the custard evenly so it covers the bottom. Place the Personal Cake on top, well centered. Cover with a bit of whipped cream.

Slice the banana halves again, on the length. Place all quarters on top of the cake.

Drizzle with golden syrup, and sprinkle a bit of powdered sugar on top. For you chocolate lovers, you can replace the powdered sugar with cocoa powder.




Creating the Dish:
It was actually quite simple - I mostly bake, but I've cooked and watched cooks enough that it gave me inspiration quite quickly when I saw the ingredients list.

For the starter, it was the breadcrumbs ingredient that lead me to the idea of frying the lamb. I also know that most starters are layered, and looking through the list, I figured that the easiest ingredient to choose for that would be the tomato, but a plain tomato is not quite appealing. However, tomatoes are extremely hard to cook, for they will not often hold if cooked too long - hence came the idea of caramelizing them. The tangy, citrusy taste of the lemon seemed to fit well with the lamb, and with the added brown sugar it gave the perfect mixtured to get a sauce that would caramelize the tomato slices. But tomatoes, uncooked or cooked, are too runny to hold together a dish. Bread was the simplest option, and dipping it in lemon juice followed by sprinkled brown sugar brought back the previous used ingredients, making sure the taste would not be lost or incompatible. Finally, the decoration was quite simple - bringing back the lemon was the simplest option, and the mint gives a touch of color and is easily taken aside when it's time to eat.

The dessert was actually a bit more complex to come up with, mostly because of the custard and not wanting to make a misuse of it. Finally, the idea of using it as a bottom layer came. Finding the cake to add in the mix was easy - seeing as custard is rather thick and so a bit heavy, I wanted to make sure topping it with a cake would not make it too heavy a dish. Angels Food Cake is extremely light, with a very spongy texture and a simple flavor. However, I was intent on using as many ingredients on the list as possible, and though a touch of fruit seemed fitting, I was not sure how a simple banana would taste - that's when the idea of using a banana flambe came. Putting it together next was easy enough - the whipped cream added to hold together the cake and banana quarters. Finally, a drizzle of golden syrup and sprinkle of powdered sugar added a nice enough decoration to make the dish as nice looking as it was tasty.



the drawings are a fail but yay for bonus point XD
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FaerieOfDoom
2nd Year
2nd Year
FaerieOfDoom

Female
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PostSubject: Re: [Always Open]: Masterchef Ongoing Challenge 1.0   [Always Open]: Masterchef Ongoing Challenge 1.0 EmptySat Sep 25 2010, 22:20

Starter: Marinated Lamb-Skewers with Mint-Yogurt & a Carrot Salad

Tasty cubes of lamb skewered with cherry tomatoes and marinated in a mixture of fresh herbs and spices, served with a refreshing mint yoghurt to dip and a crunchy carrot salad side. Perfect for any occasion and a hit with your tastebuds.

[Always Open]: Masterchef Ongoing Challenge 1.0 Foodla10

Ingredients

  • Leg of lamb (diced saddle of lamb if you can)
  • 1 large onion, finely grated
  • 6 garlic cloves, crushed
  • 2 tsp dried chilli flakes
  • 1 small bunch of flatleaf parsley, finely chopped
  • chopped fresh thyme
  • Olive oil for brushing
  • Juice of 1 lemon
  • cherry tomatoes
  • salt
  • Freshly ground black pepper


For the Minted Yoghurt
  • 200g Greek natural yoghurt
  • 2 tbsp chopped mint


For the Carrot Salad
  • 2 large carrots, peeled and halved
  • 2 kohlrabi, peeled
  • 2 tbsp sunflower oil
  • 4 tsp cumin seeds
  • 4 tsp lemon juice


Lamb Skewers


Grate the two onions, and put in a large mixing bowl. Add 6 crushed cloves of garlic, dried chilli flakes, parsley, thyme, seasoned with salt and freshly cracked pepper. Add a generous helping of olive oil, and the juice of one lemon. Mix.
Remove meat from the bone of the lamb and dice into roughly 2cmx2cm cubes. Marinate in bowl for 1-2 hours (covering the bowl with cling wrap).

Once marinated, skewer lamb cubes on skewers, alternating with cherry tomatoes. Brush barbecue or pan with olive oil and cook on each side for about one-two minutes.

Note(s):
-Preheat a charcoal barbecue 40 minutes ahead of cooking or a gas barbecue 10 minutes ahead of cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking.

-Cover bamboo skewers with cold water and leave them to soak.

Minted Yoghurt:

Mix the yoghurt with the chopped mint, half a teaspoon of salt and some pepper to taste, decant into a shallow serving dish and set aside.

Carrot Salad:


Finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. If you have the necessary skills, julienne the vegetables.

Put these in a bowl with a large pinch of salt and mix well together.

Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.

Serve all elements together.

Inspired by Rick Stein’s recipe: Turkish Kofta Kebabs with Minted Yoghurt

Dessert: Lemon Curd Tart


This dish is a classic, sophisticated dessert that everyone loves. The delicious lemon-flavoured curd tart is a delicious dessert to bring any meal to an amazing end. And who wouldn’t want this baked pastry tart base with an irresistible, beautifully golden-yellow lemon curd to aid your sweet tooth? Your friends will love you for making it!
[Always Open]: Masterchef Ongoing Challenge 1.0 Foodle10

Ingredients

For the tart shell:
  • 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
  • 1/2 cup caster sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups plain flour
  • Pinch salt


For the lemon curd:
  • 4 lemons at room temperature
  • 1 1/2 cups sugar
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/8 teaspoon salt


Tart:

Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk; at this point it is important that you do not overwork the dough. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Meanwhile, preheat the oven to 180 degrees C (350 degrees F).

Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice, or weights if you have them. This is called blind baking, and prevents the pastry from puffing up. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

Lemon Curd:


Zest each of the lemons, being careful to avoid the white pith, then squeeze the lemons to make 1/2 cup of juice and set the juice aside. On a low heat, melt all of the ingredients in a pan slowly, so as to prevent the mixture from curdling. Do this for about 8-10 minutes, or until it has thickened – this should happen at a heat just below a simmer.

Turn the heat off. Allow the mixture to cool slightly, and pour it into the tart base. Allow the curd to set at room temperature.

Alternatively you can bake the tart in a 240 degree C (460 degrees F) oven for 5-6 minutes, cool at room temperature, and finally chill in the refrigerator for 2 hours.
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Raistlin The Wizard
Headmaster : Slytherin Head of House: Astronomy Professor : 1st Year : Master of All
Headmaster : Slytherin Head of House: Astronomy Professor : 1st Year : Master of All
Raistlin The Wizard

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PostSubject: Re: [Always Open]: Masterchef Ongoing Challenge 1.0   [Always Open]: Masterchef Ongoing Challenge 1.0 EmptyTue Feb 21 2012, 14:07

Those were all awesome!

MarieC - 770 HP
FaerieOfDoom - 650 HP

_________________
A Decade of Magical Moments
[Always Open]: Masterchef Ongoing Challenge 1.0 Signat10
HeadMaster

Other titles:
Slytherin Head of House
Astronomy Professor


Student rank: 1st Year (#45)

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Raistlin The Wizard
Headmaster : Slytherin Head of House: Astronomy Professor : 1st Year : Master of All
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Raistlin The Wizard

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Regist. date : 2006-07-26
Number of posts : 11497
Age : 32
Location : In the mad house!
Real First Name : Lost in the mists of time...
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House : Slytherin!
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Wand : Exam not taken
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Round 2

Ingredients

Oranges
Ketchup
Cinnamon
Cabbage
Goat Cheese
Potatos
Chicken wings
Garlic
Toasts
Coffee (grains)

Use at least five of the ingredients above to create a desert and a starter suitable for a resturant meal

_________________
A Decade of Magical Moments
[Always Open]: Masterchef Ongoing Challenge 1.0 Signat10
HeadMaster

Other titles:
Slytherin Head of House
Astronomy Professor


Student rank: 1st Year (#45)

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