Best Home Cook episode 7

Best Home Cook episode 7 – As we approach the thrilling semi-final of “Best Home Cook,” the stakes have never been higher. The beloved queen of home cooking, Mary Berry, alongside Michelin-starred culinary maestro Angela Hartnett and the ever-knowledgeable produce expert Chris Bavin, stand ready to put the final four supremely talented home cooks through a series of culinary challenges that will test the limits of their creativity and skill.

At this critical juncture in the competition, Mary Berry presents the quarter-finalists with a daunting yet exhilarating challenge: to craft the ultimate drinks party canapés. Each contestant is given a strict timeline of two-and-a-half hours to conceive and execute a trio of canapé varieties – 12 meat-based, 12 fish-infused, and 12 vegetarian – amounting to a total of 36 bite-sized marvels. These canapés are not just food; they are a reflection of the contestants’ culinary identity, showcasing their unique personality and cooking style through each meticulously crafted piece.

The challenge is as intense as it is intricate. The cooks find themselves in a high-pressure race against the clock, striving to impress the discerning panel of judges with canapés that are not only visually stunning and uniformly miniature but also bursting with complex, robust flavors. Achieving this delicate balance of beauty, uniformity, and taste is no small feat, and the contestants must pull out all the stops to create dishes that truly stand out.

With a total of 12 distinct canapés to sample and evaluate, the question on everyone’s mind is: whose culinary celebration will captivate the palates of Mary, Angela, and Chris the most? Who will secure their spot in the coveted final round and move one step closer to being crowned the ultimate home cook?

Adding an extra layer of tension and excitement to the competition, Angela Hartnett raises the bar with her eliminator challenge. She selects a dessert that is not only technically demanding but also holds a special place in her heart as her husband’s favorite dessert. This twist introduces a personal element to the competition, challenging the cooks to not only master the technical aspects of the recipe but also to infuse it with the same love and care that Angela does.

As we draw closer to the finale of “Best Home Cook,” episode 7 promises an unforgettable showdown filled with breathtaking culinary creations, intense emotions, and moments that will define the careers of these aspiring home cooks. With their sights set on the ultimate prize, the contestants are ready to pour their hearts and souls into every dish they present, making this semi-final a testament to the passion, dedication, and talent that drives the world of home cooking.

Best Home Cook episode 7

Easy smoked salmon and cream cheese canapés

These delectable canapés are meticulously crafted from scratch, beginning with our freshly baked soda bread. Each slice is then generously topped with lusciously smoked salmon, a dollop of rich cream cheese, and a sprinkle of finely chopped herbs, creating a perfect blend of flavors. These bite-sized delights are not only simple to prepare but are guaranteed to elevate any gathering, offering a sophisticated touch to your culinary spread.

Ingredients:

For the soda bread

• 125g/4oz wholemeal flour
• 125g/4oz plain flour, plus extra for dusting
• 7g (1 heaped tsp) caster sugar
• ¼ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp table salt
• 30g/1oz porridge oats, plus extra for topping
• 50g/1¾oz treacle
• 5 tbsp Irish stout
• 20g/¾oz salted butter, melted
• 100ml/3½fl oz buttermilk
• 1 large free-range egg, beaten, to glaze

For the topping

• 180g/6¼oz cream cheese
• ½ lemon, juice only
• 200g/7oz smoked salmon, finely chopped
• handful chopped fresh chives or dill, to garnish
• salt and freshly ground black pepper

Method:

1. Preheat the oven to 190C/170C Fan/Gas 5.
2. For the soda bread, mix together the flours, caster sugar, baking powder, bicarbonate of soda, salt and porridge oats in a large bowl. Add the treacle and stout to the dry ingredients and stir in. Add the melted butter and mix well. Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk).
3. Using your hands, bring the mixture together until a smooth dough is formed and briefly knead. On a lightly floured work surface, shape the dough into a square loaf that is roughly 1cm/½in high. Place on a baking tray lined with baking paper or dusted well with flour. Brush the top with the beaten egg, scatter over a few porridge oats and bake for 30–40 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath. Leave to cool completely.
4. For the topping, place the cream cheese in a large bowl. Season with salt and pepper and stir through the lemon juice to taste and the smoked salmon until combined. Transfer to a piping bag fitted with a very large plain nozzle (or you can spoon the topping onto the bread before serving if preferred). Chill until ready to serve.
5. To serve, slice the loaf into 1cm/½in thick slices (roughly 8–10 slices). Cut each slice into 2.5cm/1in squares. You will need around 40–50 squares. Pipe or spoon the cream cheese mixture on top of each square and then garnish with chives or dill.

Paris-Brest

Indulge in the elegance of French cuisine with this exquisite choux pastry masterpiece, a timeless delicacy that seamlessly blends the rich flavors of chocolate and vanilla cream. This sumptuous dessert is generously drizzled with an opulent chocolate sauce, making it an ideal centerpiece for romantic dinners meant to be shared with someone special.

To craft this delectable creation, you will require a piping bag. You have the flexibility to choose between three disposable bags or opt for a traditional piping bag equipped with nozzles of specific sizes—a large plain nozzle for the smooth, uniform filling and a medium to large star nozzle for adding that decorative touch which elevates the presentation of this luxurious dessert.

Ingredients:

For the choux

• 40g/1½oz plain flour
• 25g/1oz unsalted butter
• 1 large free-range egg, beaten
• 1 free-range egg yolk
• small handful flaked almonds

For the chocolate hazelnut filling

• 100g/3½oz chocolate hazelnut spread
• 50ml/2fl oz double cream

For the Chantilly cream filling

• 150ml/¼ pint double cream
• 1 tbsp icing sugar, sifted, plus extra to serve
• 1 vanilla pod, split and seeds scraped

For the chocolate sauce

• 100g/3½oz dark chocolate
• 25g/1oz caster sugar

Method:

1. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper and draw a 10cm/4in circle in the middle. Turn the paper over so the pencil marks face down.
2. For the choux, sift the flour straight onto a piece of baking paper. Place the butter and 5 tbsp water in a small saucepan and place over a low heat until the butter is melted. Bring to the boil and remove from the heat as soon as it boils. Tip all the flour in and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan. Allow to cool slightly, then gradually beat in the egg, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag and snip off the tip to make a generous hole, approximately 2cm/¾in in diameter (alternatively use a large plain wide nozzle).
3. Pipe a thick ring onto the circle on the baking paper, making sure you pipe the ring in one motion. Brush with the egg yolk and sprinkle with flaked almonds. Stick down the corners of the baking paper using any leftover dough (this will prevent the paper curling up in the oven).
4. Bake for 20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly. Slice the ring in half horizontally. It should be soft in the centre and slightly crisp on the outside. Dry it out in the residual heat of the oven if necessary.
5. For the chocolate hazelnut filling, put the chocolate hazelnut spread in a large bowl and add the double cream. Whip together until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).
6. For the Chantilly cream filling, place the double cream in a large bowl and add the sifted icing sugar and vanilla seeds and whip together until you reach soft peaks. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).
7. For the chocolate sauce, melt the chocolate, 140ml/4½fl oz water and sugar together in a medium saucepan until smooth. Turn off the heat and transfer to a small jug.
8. Pipe generous amounts of the chocolate filling and Chantilly cream onto the pastry base. Top with the pastry lid and dust with icing sugar. Serve the chocolate sauce in a jug alongside.

F.A.Q. about “Best Home Cook Episode 7”