The Courier & Advertiser (Fife Edition)
Brodie continues to curry favour with judges
masterchef: Cupar cook challenged twice, but lives to make another meal
A Fife man continued to curry favour with judges to narrowly avoid crashing out of BBC’s MasterChef.
Brodie Williams, from Cupar, was at risk of being sent home after a tough round that saw him take part in two separate challenges.
The contestants were split into two teams to each produce half of a twocourse meal for the 120-strong cast and crew of the hospital-based drama Holby City.
The 27-year-old was initially teamed with Faye Dodwell, Giovanna Ryan and Alison O’Reilly, and was tasked with making bread and butter pudding.
However timing issues with the group’s main course of roasted duck breast, butternut squash puree, duck leg bon bon and cavolo nero saw them lose to the opposing team – who had opted for a fish dish – forcing them to take part in a cook-off to stay in the competition.
Back at their individual stoves, the four were challenged to use the leftovers from the previous round to create a new dish.
Brodie opted to use the leftover duck to make a massaman curry, which received a mixed reception.
Judge John Torode said: “Everything on your plate is cooked really, really well.
“Your duck leg actually is moist, even though you roasted it and finished it off in the sauce.
“I love the pineapple in there because it’s sharp and sour. The issue here is there’s not enough sauce.”
Co-judge Greg Wallace added: “Your duck is soft, your rice is nicely cooked, I like the flavour of your sauce. There’s something almost muttony about that.”
In the end it was Faye who was sent home after the judges branded her savoury mille-feuille “too acidic”.
The puff-pastry and stilton concoction was accompanied by confit tomatoes and red onion jam.
Greg said: “I can’t remember seeing a savoury mille-feuille – it’s an unusual looking thing.”
John Said: “I like the crispy bits of pastry cooked beautifully with the thyme running through it and the strength of that big, bold cheese sauce, but I feel that there’s something too acidic on the plate – blue cheese is really acidic, tomatoes are quite acidic – I’m not sold on it.”
Greg added: “We don’t need onion and tomato. They both give sweet acidity – you want one or the other.”