Best Home Cook episode 8

Best Home Cook episode 8 – In the grand finale of “Best Home Cook,” anticipation reaches a peak as Mary Berry, the doyenne of domestic gastronomy, is joined by the Michelin-starred culinary genius Angela Hartnett, and the renowned produce aficionado, Chris Bavin. Together, they elevate the competition to unprecedented heights, challenging the three remaining contenders to surpass their limits in what promises to be an epic showdown.

 

As the battle for the coveted title of “Best Home Cook” intensifies, the finalists are tasked with the ultimate challenge: to concoct a three-course dinner party that not only showcases their culinary prowess but also captures the hearts and palates of Mary, Angela, and Chris. This final hurdle is fraught with unforeseen twists and electrifying surprises, pushing the home cooks to their creative and technical boundaries.

Throughout the season, “Best Home Cook” has been a journey of extraordinary flavors, heartwarming stories, and the relentless pursuit of culinary excellence. Episode 8, the climax of this gastronomic saga, is no different. The stakes are higher than ever, and the pressure mounts as the finalists pour their heart and soul into each dish, aiming to embody the essence of what it means to be a champion in the kitchen.

As the competition reaches its zenith, viewers are invited to immerse themselves in a spectacle of culinary creativity, where every chop, simmer, and garnish is a testament to the passion and dedication of these talented home cooks. Mary Berry, with her unparalleled expertise and nurturing guidance, alongside Angela Hartnett’s sharp insights and Chris Bavin’s profound knowledge of produce, form an illustrious panel that embodies the spirit of excellence and innovation.

This episode is not merely a contest; it’s a celebration of the art of cooking, a tribute to those who find joy in the alchemy of flavors, and a testament to the transformative power of food in bringing people together. As the finalists navigate the last leg of their journey, they not only vie for the title but also for the opportunity to leave a lasting impression on the culinary world.

Will they rise to the occasion and deliver a dinner party that resonates with the essence of home cooking, yet dazzles with professional flair? Only time will tell. But one thing is certain: “Best Home Cook” episode 8 is an unforgettable finale, filled with emotion, drama, and the kind of culinary magic that only comes around once in a lifetime.

Best Home Cook episode 8

Roast chicken with perfect gravy

Experience the classic Sunday roast chicken, reimagined to delight your palate like never before. This isn’t just any roast chicken; it’s a culinary masterpiece, meticulously prepared to infuse every bite with the most exquisite flavors. Accompanied by a sumptuous, rich gravy that perfectly complements the tender, juicy chicken, this dish promises to elevate your Sunday dining experience to a whole new level of deliciousness. Whether it’s a family gathering or a quiet meal at home, this flavor-packed roast chicken, with its golden, crispy skin and succulently moist meat, will be the centerpiece of your table, making every Sunday meal memorable.

Ingredients:

For the gravy

• 1 large carrot, roughly chopped
• 1 large celery stick, roughly chopped
• 2 large brown onions, 1 roughly chopped and 1 finely sliced
• 2 large garlic cloves, bruised
• 15 black peppercorns
• 200g/7oz smoked bacon lardons
• 1 chicken stock cube, crumbled
• knob of butter
• 2 tbsp plain flour
• 1 tbsp cornflour, if needed
• salt

For the roast chicken

• 1 x 1.5kg/3lb 5oz whole chicken, preferably organic and corn-fed
• large bunch fresh thyme, finely chopped
• large bunch fresh flatleaf parsley, finely chopped
• 6 tbsp olive oil
• 1 large lemon, cut in half
• salt and freshly ground black pepper

Method:

1. To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns, lardons, a large pinch of salt and the stock cube. Add enough water to completely cover the ingredients and bring to the boil. Reduce the heat and simmer for 1½–2 hours. Once slightly cooled, strain the stock through a fine sieve and set aside.
2. Meanwhile, for the chicken, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slash each drumstick twice and the underside of each thigh once.
3. Mix the herbs with 4 tablespoons of the oil and lots of salt and pepper. Rub the herb mixture into the slashes and under the skin of the breast. If you have any leftover, rub the mixture into the cavity.
4. Put the lemon halves in the cavity and make sure the chicken is seasoned with salt and pepper inside and out. Rub the skin of the chicken with the remaining oil and place breast-side down in a roasting tin.
5. Roast for 10 minutes then turn the bird over and roast for another 1 hour 15 minutes. To check it is cooked, insert a skewer into the thickest part of the leg and check that the juices run clear. If not, return to the oven for 10–15 minutes then test again. Once cooked, remove from the roasting tin and leave to rest for 10–15 minutes in a warm place.
6. To finish the gravy, skim off any excess fat from the roasting tin. Add the butter and gently fry the finely sliced onion for a few minutes, until soft and translucent. Stir in the plain flour, then add ladles of the stock, stirring all the time. If the gravy is too thin, make a slurry by mixing the cornflour with a little water. Add any meat juices from resting the chicken and keep stirring until thickened. Strain and pour into a serving jug.
7. Carve the chicken and serve with the gravy.

Celeriac and potato dauphinoise

Celeriac, with its unique nutty flavor, brings an intriguing complexity to the traditional dauphinoise, transforming it into a dish that’s both familiar and refreshingly new. The addition of this distinctive root vegetable enhances the creamy, garlicky base, creating a side dish that’s as indulgent as it is flavorful. Perfect for pairing, this elevated dauphinoise makes an excellent companion to your favorite Sunday roast or a beautifully baked ham, promising to elevate any meal into a more memorable culinary experience.

Ingredients:

• butter, for greasing
• 500ml/18fl oz double cream
• 1 tbsp Dijon mustard
• 1 tbsp finely chopped fresh rosemary
• 2 smoked garlic cloves (or regular garlic if smoked unavailable), crushed
• 400g/14oz celeriac, peeled and very thinly sliced (ideally with a mandolin)
• 400g/14oz Maris Piper potatoes, peeled and very thinly sliced (ideally with a mandolin)
• 100g/3½oz Parmesan (or a similar vegetarian hard cheese), grated
• salt and freshly ground black pepper

Method:

1. For the dauphinoise, grease a large baking dish with butter and preheat the oven to 200C/180C Fan/Gas 6.
2. Add the cream, mustard, rosemary and garlic to a saucepan. Stir well and bring to a simmer. Remove from the heat and season generously with salt and pepper. Toss the celeriac and potatoes in the cream sauce to coat then arrange layers of the sliced vegetables in the prepared dish. Pour any remaining cream sauce over the top.
3. Cut a piece of baking paper large enough to cover the top of the baking dish. Place on top of the dish and then place a heavy baking tray or ovenproof dish on top, to weigh down the ingredients. Bake for 1 hour, then take out of the oven and remove the paper and baking tray. Sprinkle with the Parmesan and return to the oven for a further 15 minutes to brown the top.

Steak with miso aubergine and crunchy salad

Embark on a culinary journey with this unique twist on the classic steak dinner, infused with the vibrant essence of fresh ginger, the umami depth of soy, and the rich, nutty undertones of peanut flavors. While the extensive list of ingredients may initially seem daunting, take comfort in knowing that the cooking process is surprisingly straightforward and manageable. This dish invites you to explore the complexity of flavors and textures, promising a delightful experience that’s both familiar and refreshingly innovative.

Ingredients:

For the marinade

• 2 tbsp pomegranate molasses
• 2 tbsp treacle
• 2 tbsp teriyaki sauce
• 1 fresh red chilli, finely chopped
• 1 tbsp chilli garlic sauce
• 1 tbsp sesame oil

For the steak

• 1kg/2lb 4oz best-quality centre cut fillet steak, trimmed
• 2–3 tbsp olive oil

For the shredded salad

• 1 carrot, peeled and julienned or coarsely grated
• 1 courgette, coarsely grated
• ¼ cucumber, coarsely grated
• 50g/1¾oz sugar-snap peas, finely sliced
• 50g/1¾oz purple sprouting broccoli, finely sliced
• 1 small red pepper, finely sliced
• ½ red onion, finely sliced
• handful baby leaf spinach, washed and finely sliced
• ¼ small red cabbage, finely sliced
• 75g/2¾oz beansprouts
• 50g/1¾oz bamboo shoots
• 50g/1¾oz water chestnuts, finely sliced

For the salad dressing

• 1 garlic clove
• 5cm/2in piece fresh root ginger, peeled
• 1 fresh red chilli, seeds removed and chopped
• 1 tbsp dark soy sauce
• 1 tbsp teriyaki sauce
• 1 tbsp sesame oil
• 1 tbsp palm sugar
• 1 tbsp crunchy peanut butter
• 1 tbsp mirin
• 2 limes, juice only

For the miso aubergine

• 50ml/2fl oz sesame oil
• 2 large aubergines, cut into chunks
• 2 tbsp sweet white miso
• 2 tbsp brown miso
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 lime, juice only
• pinch dried chilli flakes
• 4 tbsp sake
• 3 tbsp mirin
• 1 tbsp sesame seeds, to garnish
• 2 tbsp chopped fresh coriander, to garnish
• 1 fresh red chilli, seeds removed and finely sliced, to garnish

For the salad garnish

• 1 small bunch fresh coriander, chopped
• 1 tsp black sesame seeds
• 1 tsp white sesame seeds
• 1 fresh red chilli, finely sliced
• 50g/1¾oz salted cashew nuts

Method:

1. For the marinade, mix all of the ingredients in a wide, shallow bowl to combine. Add the steak and coat evenly in the marinade. Leave in the fridge while you prepare the other elements.
2. For the salad, mix all of the ingredients together in a large bowl.
3. For the dressing, blitz all of the ingredients in a blender or food processor until smooth. Tip the dressing over the salad, mix to evenly coat and set aside.
4. Preheat the oven to 220C/200C Fan/Gas 7.
5. To cook the steak, heat the olive oil in a large non-stick frying pan over a high heat. Once the pan is very hot, lift the steak out of the marinade and fry quickly on all sides until evenly browned all over. Remove from the pan and transfer to a roasting tray. Pour any remaining marinade into the frying pan and deglaze, then pour this over the steak in the tray. Roast in the oven for 18–20 minutes (or for 8 minutes per 450g/1lb for medium–rare), until cooked to your liking. Remove from the oven and allow to rest for 10 minutes, before cutting into thick slices.
6. For the aubergine, heat a large non-stick frying pan and add the sesame oil. Once hot, fry the aubergines for a few minutes on each side, until golden and tender. Add the miso pastes, soy sauce, honey, lime juice, chilli flakes, sake and mirin. Stir well and continue to cook for a few minutes, stirring frequently until the liquid has reduced to a thick, sticky sauce. Remove from the heat and when ready to serve, garnish with sesame seeds, coriander and chilli.
7. Transfer the salad to a serving bowl and garnish with the coriander, black and white sesame seeds, chilli and cashew nuts. Serve with the steak and miso aubergine.

Salmon curry – Best Home Cook episode 8

Indulge in the perfect solution for your takeaway desires while simultaneously enhancing your omega-3 levels with this easy-to-prepare salmon curry. Sarah has a personal preference for pairing her version with chips, turning it into an irresistible treat. However, for those busy midweek dinners when time is of the essence, serving this flavorful dish with rice offers a simpler, yet equally satisfying alternative. This dish not only satisfies your cravings but also contributes to a healthier lifestyle, blending the rich, savory flavors of a classic takeaway with the nutritional benefits of omega-3 fatty acids.

Ingredients

For the curry

• 1 tbsp vegetable oil
• 1 large brown onion, finely chopped
• ¼ tsp dried chilli flakes
• ½ tsp fenugreek seeds, toasted and pounded in a pestle and mortar
• 1 star anise
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 4–5 green cardamom pods, seeds removed and ground to a powder in a pestle and mortar
• ½ tsp turmeric
• 1 tsp garam masala
• 2 garlic cloves, crushed
• 2.5cm/1in piece fresh root ginger, peeled and finely grated
• 1 tsp sea salt
• 400g tin chopped tomatoes
• 4 heaped tbsp coconut cream
• 300ml/10fl oz fish stock
• 500g/1lb 2oz salmon fillet, skinned, bones removed and cut into bite-sized pieces
• chopped fresh coriander, to garnish
• sea salt and freshly ground black pepper

For the chips (optional)

• 4 medium–large white floury potatoes, peeled and cut into thick chips
• vegetable oil, for deep frying

Method

1. For the curry, heat the oil in a large saucepan over a medium heat. Add the onion and fry for 6–8 minutes, until softened. Add the chilli flakes, fenugreek seeds, star anise, cumin seeds, ground coriander, mustard seeds, fennel seeds, cardamom, turmeric and garam masala. Fry for 1–2 minutes, whilst stirring, until aromatic.
2. Stir in the garlic and ginger and fry for a minute. Add the sea salt. If the mixture is dry, add a splash of water so the spices do not stick to the pan and burn.
3. Add the tomatoes and coconut cream. Cook for around 10–15 minutes over a medium–low heat, stirring frequently. You will see the oil on the surface of the mixture changes colour when it is ready. Taste to check the seasoning and spice levels and adjust accordingly. Add the fish stock and continue to cook for a further 10 minutes, or until thickened.
4. Meanwhile, for the chips (if making), parboil the potatoes in a saucepan of boiling water for 6–8 minutes, or until the edges start to soften. Drain, then spread out on a baking tray lined with kitchen paper and allow to cool and dry out. Half-fill a large deep saucepan or deep-fat fryer with vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the chips in batches and cook for 3–4 minutes, or until golden brown and tender. Remove using a slotted spoon and leave to drain on kitchen paper. Sprinkle with sea salt.
5. Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for 4–5 minutes, being careful not to overcook the fish, then remove from the heat.
6. To serve, garnish the curry with the chopped coriander and serve with the chips (if making).

F.A.Q. on “Best Home Cook Episode 8”

In summary, “Best Home Cook” episode 8 offers viewers a rich tapestry of culinary competition, learning, and inspiration. Through its compelling challenges, expert judging panel, and focus on the transformative power of food, the episode is a celebration of cooking as both an art and a means of bringing people together.