Best Home Cook episode 6

Best Home Cook episode 6 – In the electrifying quarter-final of the beloved cooking show, the competition heats up for the six remaining home chefs, as they are about to be thrown a curveball that promises to elevate the stakes. For a special week, the judging panel welcomes an illustrious guest, Michelin-starred chef Tom Kerridge, who will be taking the place of Angela Hartnett. This surprise addition is bound to add an extra layer of anticipation and excitement among the contestants, as Kerridge’s reputation for culinary excellence precedes him.

The episode kicks off with Mary, one of the show’s esteemed judges, laying down the gauntlet for the quarter-finalists. They are tasked with a challenge that hits close to home: to prepare their ultimate family pie. However, this is no ordinary pie-making endeavor. The rules stipulate that the pie must be entirely encased in a pastry shell, and here’s the catch – the pastry must be handcrafted from scratch by the contestants themselves.

This requirement introduces a significant hurdle, demanding a blend of skill, creativity, and precision. The challenge is particularly daunting given Tom Kerridge’s presence on the panel. Known far and wide as a connoisseur of pies, his expertise in this domain means the contestants’ creations will be under the microscope, adding a palpable tension to the air.

Following this initial test, the contestants face the “rustle-up challenge,” masterminded by Chris, another of the show’s beloved judges. This time, the spotlight turns to a humble root vegetable, traditionally relegated to the role of a side dish. The challenge for the cooks is to reimagine this ingredient, transforming it into the centerpiece of their dish. This task demands innovation and a deep understanding of flavor profiles, as the contestants must elevate a typically understated ingredient to star status.

Best Home Cook episode 6

The climax of the episode is the eliminator challenge, presided over by Tom Kerridge himself. With the atmosphere thick with anticipation, Tom announces that the challenge will revolve around a recipe that holds a special place in his heart. This revelation adds a deeply personal element to the task, as Tom expects nothing short of perfection. The contestants are not just cooking to impress the judges; they are tasked with doing justice to a recipe that carries significant emotional weight for Tom.

As the episode unfolds, “Best Home Cook Episode 6” proves to be a whirlwind of emotions, challenges, and culinary feats. The inclusion of Tom Kerridge in the judging panel not only brings a new dynamic to the competition but also raises the bar for the contestants. With their skills put to the ultimate test, the home cooks must navigate through the intricate challenges, pushing their culinary boundaries to secure their spot in the competition. Amidst the pressure, the camaraderie among the contestants and their shared passion for cooking shine through, making this quarter-final an unforgettable chapter in the season.

Steak and stout pie

This traditional steak pie recipe elevates the humble pie to new heights by incorporating stout, which imparts a deep, rich flavor to the gravy, making it a standout dish. For convenience, it utilizes ready-rolled pastry, streamlining the preparation process without compromising on taste. To achieve the quintessential pie experience, the recipe recommends employing shortcrust pastry for the base to provide a firm, buttery foundation, and puff pastry for the lid, ensuring a light, flaky top that contrasts beautifully with the hearty filling. However, it’s entirely up to personal preference, and you can opt for just the puff pastry lid if that’s what you prefer, allowing for a bit more simplicity in the kitchen.

For this culinary creation, you will need a specific size of pie dish: a 28x23cm (11x9in) dish with a depth of 4.5cm (1¾in) is ideal. This size ensures that the pie cooks evenly and provides the perfect ratio of filling to pastry, ensuring every bite is as delicious as the last.

Ingredients:

For the pie base and lid

• 350g/12oz ready-rolled shortcrust pastry, for the base
• 350g/12oz ready-rolled puff pastry, for the lid
• plain flour, for dusting
• 1 free-range egg, beaten, to glaze

For the pie filling

• 3–4 tbsp vegetable oil, plus more for drizzling if needed
• 900g/2lb rump steak, cut into bite-sized chunks
• 2 large brown onions, finely chopped
• 2 large celery sticks, finely chopped
• 6 large garlic cloves, finely chopped
• 3 tbsp plain flour
• 1 fresh thyme sprig
• 2 bay leaves
• 300ml/10fl oz chicken stock
• 500ml/18fl oz Irish stout (such as Guinness)
• 150g/5½oz button mushrooms, kept whole
• 2 large carrots, cut into chunks
• salt and freshly ground black pepper

Method:

1. For the pastry base, check the shortcrust pastry sheet is large enough to line the base of your pie dish. If necessary, roll it out a little more on a lightly floured surface. Carefully transfer the pastry and line the base and sides of the pie dish, leaving a small overhang at the top (which will be used to seal the lid). Place in the fridge until ready to use.
2. Preheat the oven to 160C/140C Fan/Gas 3.
3. For the pie filling, heat the oil in a large ovenproof casserole over a high heat. Season the beef and sear the steak in batches, until evenly browned. Transfer to a plate or bowl. Reduce the heat and add a drizzle more oil if necessary. Soften the onions, celery and garlic in the same pan for around 8–10 minutes, stirring frequently. Add the beef and any meat juices back to the pan and stir in the flour until incorporated. Add the thyme, bay leaves and stock.
4. Pour in the stout and add the mushrooms and carrots. Season with salt and pepper and bring to the boil. Transfer to the oven and cook for 2–2½ hours until the beef is tender. Remove from the oven.
5. Taste the pie filling to check the seasoning. Discard the bay leaves and any thyme twigs. Set aside to cool (if you are short of time, spread out the filling on a large baking tray to help it cool faster) – it should be cold enough to avoid melting the fat in the pastry. Once cool, use a slotted spoon transfer the filling into the pastry-lined pie dish and add enough sauce to just cover. Pass any leftover sauce through a sieve and set aside to use as gravy to serve alongside the pie.
6. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray.
7. For the pastry lid, brush a little beaten egg around the lip of the shortcrust pastry and place the puff pastry on top. Press together to seal, trim the excess and use a fork to crimp the edges. Cut a small cross in the centre of the pastry lid to allow steam to escape. Use any pastry trimmings to make decorations and use a little beaten egg or water to secure them to the pie. Brush the top of the pie with the remaining egg.
8. Place the pie on the preheated baking tray and bake for 30–35 minutes or until the pastry is crisp and golden. Reheat the gravy and serve alongside the pie.

Sweet potato falafel with sweet potato hummus and flatbreads

This recipe offers a delightful spin on the classic favorites, traditional hummus and falafel, by incorporating the unique sweetness and creamy texture of sweet potatoes. This creative addition not only enhances the flavor profile but also adds a nutritious boost to these beloved dishes. While the recipe generously produces a larger quantity of hummus than what’s required for assembling the wraps, there’s no need to worry about the surplus. The hummus keeps exceptionally well under proper storage conditions, ensuring you can enjoy its deliciousness for days to come. For guidance on how to best store and preserve the freshness of your hummus, be sure to check out the helpful tips provided.

Ingredients:

For the falafel

• 1 small sweet potato (approximately 150g/5½oz), peeled and cut into cubes
• 1–2 tbsp olive oil, plus extra for binding if needed
• 400g tin chickpeas, drained and rinsed
• 1 red onion, roughly chopped
• 2 garlic cloves, peeled
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp harissa
• small bunch fresh coriander
• ½ lemon, juice only
• 2 tbsp plain flour
• vegetable oil, for shallow frying

For the flatbreads

• 200g/7oz plain flour, plus extra for dusting
• large pinch salt
• 2 tbsp olive oil
• ½ tsp cumin

For the hummus

• 1 small sweet potato (approximately 150g/5½oz), peeled and cut into chunks
• 400g tin chickpeas, drained and rinsed
• 2 garlic cloves, peeled
• ½ lemon, juice only
• 3 tbsp tahini
• 4 tbsp olive oil, plus extra if needed
• ½ tsp chipotle paste

For the cucumber pickle

• ½ cucumber, deseeded and julienned
• small bunch fresh mint, finely chopped
• 2 tbsp red wine vinegar
• 1 tsp caster sugar
• salt and freshly ground black pepper

For the optional toppings

• 50g/1¾oz feta, crumbled
• chilli oil
• tahini
• chopped fresh coriander
• 1 lemon, zest only

Method:

1. Preheat the oven to 180C/160C Fan/Gas 4.
2. For the falafel, place the sweet potato on a baking tray, drizzle over the olive oil and toss to coat. Season with salt and pepper and roast for 15–20 minutes, or until tender and crisp around the edges. Set aside to cool.
3. Put the cooled sweet potato and all the remaining falafel ingredients in a food processor and blend to a coarse paste. Add a drizzle of olive oil to bind the mixture if necessary and season generously with salt and pepper. Using wet hands, divide the mixture into 12 equal-sized small balls. Place on a tray lined with baking paper and chill in the fridge for 30 minutes.
4. For the flatbreads, place the flour, salt, oil and cumin in a large bowl. Mix to combine and then gradually pour in 100ml/3½fl oz lukewarm water. Using your hands, knead the mixture for 3–5 minutes to form a soft, smooth dough. Wrap in cling film and chill in the fridge for up to 30 minutes.
5. For the hummus, cook the sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender. Drain and leave to cool. Once cool, place in a food processor with all of the other hummus ingredients and blend together until smooth. Season with salt and pepper and loosen with a little extra oil if you wish.
6. For the pickle, mix all of the ingredients in a bowl and leave to sit for 10 minutes.
7. To cook the falafel, heat about 4cm/1½in vegetable oil in a wide, deep saucepan. Once hot, shallow fry the falafel balls over a medium heat until golden on each side (about 2–3 minutes on each side). Remove with a slotted spoon and drain on kitchen paper. Keep warm until ready to serve.
8. To cook the flatbreads, divide the dough into 4 equal-sized balls. On a lightly floured surface, roll the balls out into thin circles. Heat a large, non-stick frying pan until very hot and cook each flatbread for 1 minute on each side, until puffed up and lightly charred.
9. To assemble, top the flatbreads with the hummus, falafel, pickle and your choice of toppings. Serve immediately.

F.A.Q. about “Best Home Cook Episode 6”