Best Home Cook episode 3

Best Home Cook episode 3 – In the bustling kitchen of “Best Home Cook,” episode 3 unfolds with a vibrant challenge that sets the stage for culinary creativity and intense competition. This week, Mary Berry ups the ante by tasking the contestants with crafting their ultimate Sunday brunch masterpiece, with one non-negotiable condition: each dish must incorporate eggs. Despite the ticking clock set at one hour, the participants refuse to play it safe. Instead, they channel their culinary ambitions into overdrive, aiming to concoct something truly spectacular in a bid to dazzle the panel of judges.

The atmosphere is thick with anticipation as the cooks, fresh from an evening filled with laughter and playful competition, find themselves facing a new day and a critical opportunity to avert the risk of elimination. Angela, ever the harbinger of culinary challenges, introduces a twist that significantly raises the stakes. This week, it falls upon Chris to choose a key ingredient, and his preference for a particularly sweet component throws many contestants into a state of alarm. With the clock unforgivingly counting down, the atmosphere is rife with tension, making it uncertain whether several chefs will manage to meet the judges’ expectations in time.

As the competition progresses, the eliminator round looms ominously, growing more daunting with each passing week. Angela’s selection of a technically demanding recipe for this critical test sends waves of anxiety through the kitchen. Those contestants who have already secured their safety can only watch, fraught with worry, as their fellow chefs grapple with the complex task at hand.

It’s a moment of truth where the camaraderie among contestants is palpable, yet so is the realization that not everyone can make it through. The judges, with keen eyes and refined palates, are faced with the difficult decision of determining who will be the next to exit the competition.

“Best Home Cook” episode 3 is a whirlwind of emotions, skillful cooking, and strategic culinary decisions. It showcases not only the diverse talents and creative prowess of the contestants but also the dynamic challenges that test their abilities to innovate under pressure. From the exhilarating rush of the brunch challenge to the nail-biting tension of the eliminator round, this episode is a testament to the passion and perseverance that define the journey of a home cook striving for excellence in the competitive arena of culinary arts.

As the competition tightens and the stakes soar higher, each cook must dig deep, harnessing both creativity and technical skill, to prove they have what it takes to remain in the running for the coveted title of “Best Home Cook.”

Best Home Cook episode 3

Chocolate and amaretto mousses with raspberry sauce

Indulge in the rich and sumptuous taste of our milk chocolate mousses, delicately infused with the luxurious flavor of amaretto. Perfect for preparing in advance, these delectable desserts can be effortlessly made a day prior to your event and stored in the refrigerator to ensure a perfectly chilled and satisfying texture. Alternatively, for those in need of a quicker solution, placing them in the freezer will expedite the setting process without compromising their exquisite taste. Ideal for any occasion, these mousses promise to be a memorable treat that combines the creamy essence of milk chocolate with the aromatic allure of amaretto.

Ingredients:

For the mousses

• 150g/5½oz milk chocolate, broken into pieces (see tip)
• 2 tbsp amaretto, or to taste
• 3 free-range eggs, separated

For the raspberry sauce

• 150g/5½oz raspberries
• 1 tbsp amaretto
• 2 tbsp freshly squeezed orange juice
• ½–1 tsp caster sugar

Method:

1. For the mousses, place the chocolate in a large heatproof bowl sat over a saucepan of gently simmering water, making sure the water does not touch the bowl. Allow the chocolate to melt and then leave to cool slightly. Stir the amaretto into the melted chocolate and add the egg yolks. Whisk together to combine.
2. In a separate large bowl, whisk the egg whites using an electric hand whisk until foamy and thickened. Stir 1 tablespoon of egg white into the chocolate mixture and stir to combine. Then carefully fold the rest into the chocolate mixture, using a large metal spoon and being careful not to knock out too much air. Divide the mixture between four ramekins or glasses and transfer to the fridge to chill for at least 4 hours.
3. For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice. Add the caster sugar to taste – it should still be sharp enough to cut through the sweetness of the chocolate mousse. Heat and stir gently for a few minutes, until the raspberries have collapsed. Remove from the heat and pass through a fine sieve to remove any seeds. Return to the pan and heat gently for a minute or two until slightly reduced.
4. To serve, arrange the amaretto-soaked raspberries on top of the chocolate mousses and drizzle over the raspberry sauce.

Vegetable samosas

There’s nothing quite like the delightful crunch and rich flavors of samosas straight from the pan. The beauty of these savory treats is that you can prepare them in advance, ensuring they’re ready to be fried to golden perfection just before serving. This little trick is perfect for elevating a curry night into an extraordinary culinary experience or for transforming a simple get-together into a memorable light lunch with friends. Enjoy the convenience without sacrificing the freshness or taste.

Ingredients:

For the pastry

• 100g/3½oz plain flour, plus extra for dusting
• 1 tsp salt
• 1 tbsp vegetable oil
• ¼ tsp black onion seeds (also known as nigella seeds)

For the filling

• 1 tbsp vegetable oil, plus extra for deep-frying
• ½ brown onion, finely chopped
• 1 garlic clove, finely chopped or crushed
• ½ small green chilli, finely chopped (seeds removed, if preferred)
• 1 tsp black mustard seeds
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp salt, plus extra if needed
• ½ small carrot, peeled and finely chopped
• ½ small potato, peeled and finely chopped
• 250ml/9fl oz vegetable stock
• 30g/1oz frozen peas

For the chutney

• 50g/1¾oz fresh coriander, chopped
• 10g mint leaves , chopped
• 1 bird’s-eye chilli, seeds removed
• 1 garlic clove, peeled
• 2 tbsp olive oil
• ½ lemon, juice only
• pinch salt, plus extra if needed
• pinch caster sugar, plus extra if needed

Method:

1. To make the pastry, mix the flour and salt in a large bowl. Make a well in the centre and add the vegetable oil and onion seeds and 35–50ml/1–2fl oz cold water to bring together to make a firm dough. Transfer to a lightly floured surface and knead for 3–4 minutes until smooth. Cover and set aside at room temperature for up to 20 minutes.
2. Meanwhile, for the filling, gently heat the vegetable oil in a sauté pan or large frying pan. Fry the onion for 4–5 minutes until soft and translucent. Add the garlic and chilli and gently fry for another couple of minutes. Stir in the mustard seeds and heat for a minute. Once they begin to pop, add the remaining spices. Fry for 2–3 minutes and stir in the salt.
3. Add the carrot, potato and vegetable stock. Bring to the boil then reduce the heat and simmer gently for 20 minutes. Stir in the peas and cook for a further few minutes until the vegetables are soft. Remove from the heat and leave to cool. Check the seasoning and add more salt if needed.
4. To make the chutney, place the coriander and mint leaves into a small blender. Add the chilli, garlic, olive oil, lemon juice, salt and sugar then process until smooth. Add a small splash of water if needed to give a smooth sauce. Taste and add more salt and sugar if needed.
5. Preheat the vegetable oil in deep-fat fryer to 180C. Alternatively fill a large, deep, heavy-bottomed pan two-thirds full with the oil and heat until a cube of bread turns brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
6. Roll out the pastry thinly on a floured surface to approximately 24x34cm/9½x13½in. Cut the pastry lengthways into three strips. Cut the strips in half crossways to create six evenly sized rectangles.
7. Take the first piece of pastry and brush with water. Place one heaped tablespoon of the cooled filling at the bottom edge of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left so you enclose the filling and form a triangle. Fold over again along the upper crease of the triangle. Keep folding and wrapping this way until you reach the end of the strip, making sure it’s sealed (brush with a little extra water, if necessary). Repeat to make the remaining samosas.
8. Deep-fry the samosas in batches in the hot oil for 3–4 minutes until crisp and golden brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve hot with the coriander chutney.

Chorizo shakshuka with flatbreads

Indulge in a shakshuka that bursts with an array of flavors, featuring the spicy kick of chorizo, complemented by the sweet and tangy pop of pomegranate seeds. To elevate this dish to an even more extraordinary level, consider going the extra mile by preparing your own flatbreads. Infuse them with a delectable garlic and herb butter, crafting an unforgettable brunch experience that’s sure to impress.

Ingredients:

For the shakshuka

• 2 tbsp olive oil
• 2 red onions, finely chopped
• 1 aubergine, chopped
• 2 tbsp black mustard seeds
• 2 tbsp cumin seeds
• 1 tbsp caraway seeds
• ¼ tsp cayenne pepper
• 2 small red peppers, deseeded and chopped
• 5 garlic cloves, crushed
• 2 large red chillies, deseeded and finely chopped
• 6 large fresh vine tomatoes, chopped
• 1 large bunch fresh flatleaf parsley, leaves chopped
• 1 lemon, juice only
• 2 x 400g tins good-quality chopped tomatoes
• 1 tsp sugar
• 4 free-range eggs
• 120g/4¼oz chorizo, finely chopped (optional)
• 100g/3½oz feta, crumbled
• 2 tbsp pomegranate seeds
• sea salt
• 250g/9oz plain yoghurt, to serve

For the flatbreads

• ½ tsp salt
• 1 tbsp olive oil
• 250g/9oz plain flour, plus extra for dusting

For the garlic butter

• 1 small garlic clove, finely grated
• 40g/1½oz salted butter, softened
• small handful chopped fresh parsley
• small handful chopped fresh tarragon
• small handful chopped fresh coriander
• salt and freshly ground black pepper

Method:

1. For the shakshuka, heat the oil in a large non-stick sauté or frying pan with a lid. Once hot, add the onion and aubergine. Fry over a medium–low heat for around 8–10 minutes, until the onions are soft and translucent.
2. Meanwhile, toast the spice seeds and cayenne pepper in a small frying pan. Cook for about 30 seconds–1 minute, or until aromatic and the seeds start to pop. Transfer to a pestle and mortar (or spice grinder) and grind to a fine powder. Add the spices to the onion mixture and stir well. Cook for a couple of minutes, stirring continuously.
3. Add the red peppers to the onion mixture and then stir in the garlic, chillies, vine tomatoes and half of the parsley. Season generously with salt and squeeze in the lemon juice. Cook for a few minutes and then add the tinned tomatoes and sugar.
4. Cover the pan with its lid and bring to a gentle simmer. Cook for 30–40 minutes, until the sauce is rich and has thickened. Add a splash of water during cooking to ensure it does not dry out. Check the texture – it should be wet enough to prevent it drying out and burning while you cook the eggs .
5. Meanwhile, make the flatbreads. Place the salt, oil and flour in a large bowl. Mix to combine and then gradually pour in 125–140ml/4–4½fl oz lukewarm water. Using your hands, knead the dough for a couple of minutes to form a soft, smooth dough. If it is too sticky, add a little more flour and if it is too dry, add a splash of water. Wrap in cling film and chill in the fridge for 20 minutes.
6. For the garlic butter, mix the garlic, butter and chopped herbs together in a large bowl to combine. Season with salt and pepper and set aside.
7. Remove the dough from the fridge and divide into 4 equal balls. On a lightly floured surface, roll the balls into rough circles that are about the thickness of a pound coin. Heat a large non-stick frying or griddle pan until very hot. Cook one of the flatbreads for about 1½–2 minutes on each side, until nicely charred and lightly golden. It may have spots of brown and should puff up a little during cooking. Remove from the heat and brush the flatbread with the garlic butter while still hot. Cook the rest of the flatbreads in the same way, wrapping any cooked flatbreads in a tea towel to keep warm as you cook.
8. For the shakshuka, hollow out four holes in the tomato mixture ready for the eggs. Crack in the eggs and cover with a lid again. Cook for 8–10 minutes, or until the eggs are cooked.
9. If using chorizo, heat a non-stick frying pan over a medium–high heat. Once hot, fry the chorizo for a few minutes, turning frequently, until cooked through, crisp and the fat is rendered. Remove from the heat.
10. As soon as eggs are cooked, remove the pan from the heat. Sprinkle the feta, remaining parsley and pomegranate seeds over the shakshuka and scatter with chorizo, if using. Serve with the yoghurt and flatbreads.

F.A.Q. on “Best Home Cook Episode 3”