Best Home Cook episode 4

Best Home Cook episode 4 – In the heated ambiance of the kitchen, the seven remaining culinary talents face a challenge that stirs the heart and tickles the imagination: crafting the ultimate children’s birthday cakes. They are given a mere three hours to transform flour, sugar, and a dash of whimsy into edible masterpieces. The air thickens with anticipation as Mary Berry, with a twinkle in her eye, layers on the pressure. She reminds them, with the gentle authority of a seasoned expert, that she possesses a wealth of knowledge about birthday cakes. It’s a moment that melds excitement with a dash of fear, as Mary’s reputation precedes her.

As the ovens preheat and the mixers whirl to life, creativity and skill flood the room. Each cook brings their unique vision to life, aiming not just to impress, but to evoke the joy and wonder of childhood. The judges, with their diverse tastes and preferences, wander among the bustling stations. Each of them silently selects a personal favorite, setting the stage for a tough decision. The question hanging in the air is palpable: whose cake will rise to the occasion?

But the journey through this culinary battleground doesn’t end there. The rustle-up task introduces another layer of challenge. Chris, with a mischievous glint in his eye, throws the spotlight on a classic yet often overlooked ingredient: leftovers. He challenges the cooks to think outside the recipe book, pushing them to innovate with what’s left in their pared-down pantries. It’s a test of adaptability and ingenuity, proving that great cooking isn’t just about following recipes to the letter but about making magic with what you have.

And then, as if the stakes weren’t high enough, Angela introduces the final hurdle: the brutal eliminator round. It’s a daunting finale that promises to test the cooks’ mettle to the utmost. One more competitor will see their journey come to an end, their dreams of culinary victory dashed in the unforgiving arena of the Best Home Cook competition.

As episode four unfolds, viewers are treated to a rollercoaster of emotions, from the highs of creative triumphs to the lows of heart-wrenching eliminations. It’s a testament to the power of cooking to bring people together, to challenge them, and to celebrate the artistry and passion that goes into every dish.

This episode isn’t just a display of culinary expertise; it’s a narrative woven with the threads of ambition, creativity, and resilience. It showcases the human side of cooking—the joys, the struggles, and the relentless pursuit of excellence. It’s a reminder that cooking is more than just a skill; it’s an expression of love, a celebration of culture, and a testament to the human spirit.

As the kitchen lights dim and the judges deliberate, the cooks await their fate. The air is thick with anticipation, hope, and the faint aroma of baked wonders. Who will emerge victorious, and who will face the bitter taste of defeat? Only time will tell in this thrilling installment of Best Home Cook.

Best Home Cook episode 4

Piñata cake

This delightful piñata cake serves as the perfect centerpiece for any birthday celebration or special event, adding a touch of whimsy and surprise to your festivities. Inside, it’s packed with vibrant jelly beans that spill out in a colorful cascade once the cake is sliced open, offering a visually stunning and tasty treat. Of course, the beauty of this cake is its versatility; feel free to personalize it by choosing your favorite assortment of sweets to hide inside.

To create this confectionery masterpiece, you’ll need to gather a few essential baking tools. Prepare four 20cm/8in cake tins to bake the layers of the cake. You’ll also need a large piping bag equipped with a large star nozzle, essential for crafting the beautiful swirls that adorn the top of the cake, adding an elegant finishing touch. Lastly, an 8–9cm/3¼–3½in round biscuit cutter, or a small bowl if you’re in a pinch, will be necessary to cut out the center of the cake layers, creating the hidden cavity that will hold the sweet surprise. With these tools and a bit of creativity, you’re all set to bake a memorable piñata cake that’s sure to dazzle and delight.

Ingredients:

For the sponge

• 500g/1lb 2oz caster sugar
• 500g/1lb 2oz baking spread, plus extra for greasing
• 9 free-range eggs, beaten
• 500g/1lb 2oz self-raising flour
• 2 tsp baking powder

For the buttercream

• 280g/10oz unsalted butter, softened
• 550g/1lb 4oz icing sugar, sifted
• 1–2 tbsp full-fat milk
• red gel or paste food colouring

For the filling

• 200g/7oz raspberry jam
• 400g/14oz mixed jelly beans (or sweets of your choice)

To decorate

• 4 tbsp pink cake sprinkles, such as stars or strands
• 2 tbsp white chocolate shapes, such as stars or hearts

Method:

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of four 20cm/8in cake tins with baking paper.
2. In a freestanding mixer or a large bowl, cream the sugar and baking spread together until pale and fluffy, using a paddle attachment or electric hand whisk. Gradually add the eggs to the sugar mixture, combining well after each addition. Sift in the flour and baking powder and continue to mix until well combined.
3. Divide the cake mixture equally between the prepared cake tins and bake for 30–35 minutes, until well risen, golden brown and springy to the touch. Remove from the oven and leave to cool for a few minutes before turning out onto cooling racks and leaving to cool completely.
4. For the buttercream, beat the butter for 5 minutes (either using an electric hand whisk or a freestanding mixer fitted with a paddle attachment). Add the icing sugar in batches, mixing well between each addition. Once combined, add a tablespoon of milk and combine until smooth, adding a little more milk if the buttercream is too stiff. Transfer a quarter of the buttercream to a separate bowl and add a drop of the red food colouring to it. Mix until an even colour, adding more red colouring if a darker colour is required. Leave the other larger bowl of buttercream white.
5. When the cakes are completely cool, use a large serrated knife to remove any domed tops from the cakes. Ideally the cakes should be completely flat on top. Using a 8–9cm/3¼–3½in round pastry cutter, cut out the centre from three of the cakes (alternatively use a bowl or glass as a guide). The holes need to be in the same place on each cake to create the cavity which will be filled with sweets.
6. To arrange the cakes, set aside the uncut cake. Place one cake (with a hole in it) on a cake board, stand, or flat serving plate. Top with a layer of white buttercream and jam. Continue stacking the cakes in the same way, until you have three layers of cake on top of each other (each sandwiched with buttercream and jam) and a cavity in the centre. Fill the cavity with jelly beans and place the final layer of cake on top. Ensure the sides are straight and the top is flat.
7. Crumb coat the cake by spreading a thin layer of the white buttercream all over the sides and top of the cake, using a large palette knife. The whole cake should be covered in a thin, even layer, but it doesn’t need to be perfect at this stage. Chill the cake for 15–20 minutes. This will help to seal in the crumbs and make the top coat of icing easier to apply.
8. When ready, decorate the cake by spreading the rest of the white buttercream all over the cake in a smooth even layer, using a cake smoother or a large pallet knife to get it really smooth (don’t worry too much about the top as it will be covered with swirls of pink buttercream later). Arrange the sprinkles around the bottom of the sides of the cake, to come about half way up the sides. Chill for about 30 minutes to set the buttercream.
9. Place the pink buttercream into a large piping bag fitted with a large star nozzle. Pipe swirls of pink buttercream all over the top of the cake. Top each swirl with a chocolate shape. Decorate the top of the cake with more sprinkles.

Steak with béarnaise sauce and watercress, rocket and shallot salad

Join Angela Harnett as she expertly guides you through the nuances of cooking the perfect steak, accompanied by a sumptuously creamy béarnaise sauce that will elevate your dish to new heights. To complement this luxurious main course, Angela also shares her tips for preparing the ultimate side: crispy, golden chips. This comprehensive tutorial promises to transform your home cooking experience, making every bite an exquisite journey of flavors.

Ingredients:

• 2 sirloin steaks
• 1 tbsp olive oil
• knob of butter
• salt and freshly ground black pepper

For the béarnaise sauce

• 250g/9oz butter
• 3 tbsp white wine vinegar
• 2 shallots, finely sliced
• bunch tarragon, stalks and leaves separated and leaves chopped
• few peppercorns
• 2 free-range egg yolks
• ½ lemon, juice only

For the salad

• small bunch watercress
• small bunch wild rocket
• 1 small banana shallot, peeled and finely sliced
• 1 tbsp vinaigrette or salad dressing of your choice

Method:

1. Season the steaks with salt and pepper and set aside to come to room temperature.
2. For the béarnaise sauce, melt the butter in a small saucepan over a low heat. In a separate pan, make a reduction by heating the vinegar, shallots, tarragon stalks and peppercorns and cook until you have reduced by half. Strain through a sieve and allow to cool.
3. Whisk the egg yolks and vinegar reduction together in a glass bowl over a bain marie, until incorporated. Gradually drizzle in the melted butter, whisking all the time, until thickened. Remove from the heat and stir in the lemon juice, to taste. Stir in the chopped tarragon leaves and season to taste. Set aside.
4. Heat a large frying pan or griddle pan until hot and heat the oil. Add the steaks and cook until coloured on each side. Add the butter and cook until medium–rare, or to your liking (about 2½ minutes on each side for medium–rare). Leave to rest.
5. Prepare the salad by mixing the watercress, rocket and shallot in a bowl. Dress with the vinaigrette.
6. To serve, arrange the salad alongside the steaks and serve with the béarnaise on the side.

F.A.Q. – Best Home Cook Episode 4