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TASK TIME: 1 HOUR
3 COURSE MEAL The remaining 10 contestants were grouped into 2 teams of 5 each. The Aaron and Damilola who where in the bottom 2 last week were asked to choose who they want in their team, Saratu was asked to choose her own team after winning the previous task.
For team 1 Aaron ended up getting Patricia, Ify, Chidi and Chinyere (Team Captain: Patricia)
Team 2 had Damilola, Gregory, Lalu, Tolulope and Saratu. Patricia was (Team Captain: Tolulope)The team captains were to present the meal after the task.
They were to prepare a 3 course meal with the ingredients provided and all courses must have knorr seasoning in it.
However there was a twist which Dr Robert declared that each member of the losing team would have to secretly vote to evict their weakest link and the winning team would have to secret vote the strong link among them.
After the task and presentation team 1 lost and voted Aaron as their weakest link and was ask to turn in his knives for eviction.
Team 2 won and voted Saratu as the strong link team 2 where rewarded with 10,000 naira cash prize each and Saratu got an additional 10,000 naira cash prize for coming out top.
Team 1 Recipe
Team Members: Patricia Allison, Ifeyinwa Mogekwu, Aaron Bolarinwa, Chinyere Nwoye and Chidi Afamefuna
Name of Dish: Warm And Cold Salad (Oven roasted Stuffed mushroom + radish salad) (Appetizer), Pan-Seared Poussin and Pecan Grilled Corn (Entrée) and Nutty Custard + Sweet 'n' Savoury Crepes (Dessert).
Ingredients for Warm and Cold Salad(Oven Roasted Stuffed Mushroom + Radish Salad):
Mushroom, Pecans, Onions, Radish, Broccoli, Cauliflower , Spring onions, Mussels (200g, blanched in salted white wine for 5mins), Chopped Napa Cabbage (100g), Red Bell Pepper (50g, Chopped), Green Bell pepper (50g, Chopped), Yellow Bell pepper (50g, Chopped), 50g Sliced Radish (50g, Chopped), 3 tbsp Knorr Yogurt dressing, 2tbsp Knorr Italian dressing, ¼ tbsp Salt.
Steps:
Stuffed mushroom: Clean the mushroom; sprinkle some vegetable oil on it. Season with Knorr cubes and black pepper. Chop up the vegetables and sauté in a pan for about 2 minutes. Season with black pepper and knorr cubes. Chop the pecans into tiny bits and toast in a pan. Stuff the mushroom with the sautéed veggies and pecans and put on into the pre heated oven for about 5 minutes or till the mushroom is done. Place atop salad.
Radish Salad: Remove Blanched mussels from shell, and let cool, mix all chopped vegetables in a colander to strain excess water, pour into a salad bowl and toss carefully. In a Bowl mix the Knorr Yogurt and Italian Salad dressing with salt and drizzle over salad. Plate salad on a dish top with de-shelled Mussels, drizzle with more dressing.
Entree- Pan-seared Poussin and Pecan Grilled Corn Ingredients: Poussin (2), Knorr, Garlic, Onions, Rosemary, Bell peppers, Cauliflower, Egg plant, Soft corn cub , Pecans (ground to paste), Vegetable Oil, Salt, black +white pepper, Parsley.
Steps to Prepare Poussin: Quarter the poussin and season with Knorr, black +white pepper, rosemary, parsley, garlic and ginger. Massage into the poussin. Heat up pan and add a little veg oil, pan sear skin-side down first. Flip and cook rib side as well. Do not overcook as the meat is tender. Enjoy with roast bell pepper sauce and pecan grilled corn.
Corn: Brush the corn with a mixture of vegetable oil, Knorr, mixed herb and parsley. Grill in the oven or fry the corn in whole (on cub). Shave the cob into a bowl and add pecan paste and salt for taste. Serve warm along with chicken.
Sauce: Heat oil in a pan until it begins to smoke lightly. Place quartered peppers and egg plant and scald. Crush and add some garlic to the pan. You may add cauliflower + artichoke to pan if desired. When Veggies have achieved a "grilled look", remove to blender and puree. Place back into a pan, season with Knorr and herbs. Serve over poussin.
Ingredients for Dessert- Nutty Custard + Sween 'n' Savory Crepes:
Egg yolks, Sugar, Flavouring (rum and vanilla), Milk, Pecans, Margarine, Knorr, Flour, Ginger Beet root (50g, Boiled in water for 10mins), Sugar (1 cup), Water (1 cup).
Steps to prepare Custard: Put some milk in a pot and set on medium heat. Add the flavourings. Bring the milk to a simmer. Make sure it doesn't boil. Combine the egg yolks and sugar together and whisk well till it doubles in volume and becomes pale in colour. Pour some of the hot milk into the yolk mixture and stir. Put the yolk mixture back into the pan (on medium heat) containing the milk and keep whisking. Do not stop whisking at this point. Keep stirring till you get the desired thickness. Serve warm or cold.
Topping (nutty syrup): Melt about 2tbsp of blueband margarine in a pan, add ½ cup sugar and stir. Add 1tbsp vanilla essence and 2tbsp Rum flavouring. Add a little water and keep stirring until syrup texture is achieved. On a dry pan, toast pecans. Crush and add to syrup. Top on custard.
Crepe: In a bowl, mix 2 cups flour + 1 medium egg. Add 1tbsp baking powder. Add water to mixture and stir. Add two Knorr cubes and grate in 1tbsp ginger. Heat a lightly oiled pan and fry. Top with beetroot puree. Enjoy with nutty custard.
Beet Root Puree: Peel boiled beet root and cut into ½ inch cubes. In a small Sauce pan, make syrup by mixing equal portions of water and sugar into a solution. And boil over medium high heat for 5mins till sugar is totally dissolved. In a food processor, Blitz chopped beetroots and simple syrup till smooth. Then pour into a crucible.
Team Members: Saratu Mamman, Damilola Ishie, Gregory Edowie, Lalu Surdiham and Tolulope Atobatele.
Name of Dish: Stir Fried Mussels in a Sea of Parsley Sauce (Starter), Pan fried chicken, fried Potato & Beets with Artichoke & Aubergine puree & Vegetable stir fry (Entrée) and Crème Brule (Dessert).
Ingredients For Stir Fried Mussels in a Sea of Parsley Sauce
2 tbsp corn flour, Garlic (8 cloves, chopped), ½ medium onion (chopped), juice from half a lemon, 1kg Mussels, 2 tbsp Mushrooms (chopped), 1 teaspoon dried parsley, 1 teaspoon mixed herbs, 1 tbsp vegetable oil, 4cm garlic (chopped), 2 Knorr Cubes.
Steps
In a large sauce pan, bring water to boil add some salt, half of the chopped garlic, parsley, 1 Knorr cubes, lemon juice and add the mussels and cover.
Simmer for 15 minutes; check that all the mussels’ shells have opened up. Drain the mussels from the stock and keep aside. Remove the mussels from the shell and chop. Keep the shells.
In a small frying pan heat the oil, fry the onions, mushrooms, garlic, ginger and the mussels. Add some mixed herbs, 1 Knorr for about 5 minute. Stuff 12 shells with the stir fried mussels.
In a medium sauce pan heat the Mussel’s stock, check for salt. Reduce the heat. Mix the corn flour with water to make a smooth paste.
Add the corn flour paste to the stock to thicken. To serve, pour two serving spoons of sauce in a bowl and then place 3 stuffed shells on the sauce.
Pan Fried Chicken, Fried Potato & Beets with an Artichoke & Aubergine Puree & a Vegetable Stir Fry
Chicken Ingredients:
2 whole chickens (divided into 4 parts), Knorr chicken (1), 1tbsp dried rosemary, Salt Steps Rub the chicken parts with the Knorr chicken, salt and rosemary.
Steps:
Leave to marinate for at least an hour. Pan fry to brown in high heat. Once browned properly, reduce heat and let it cook through or continue the cooking in the oven @160C.
Fried Potatoes and Beets
Potatoes, Beets, Salt & Oil.
Steps: Slice the potatoes and beets to equal sized rounds. Salt and fry until tender and slightly crisp.
Artichoke & Aubergine Puree Ingredients: Aubergines (2 medium size), Artichoke (1 medium size), half small onion (chopped), 1 lemon 2 tsp of sugar, 1 tsp of cumin, Salt, 1 tsp of black pepper, Knorr.
Steps:
Peel the artichoke and dice into cubes. Cut the aubergines lengthwise and scoop out the insides. Keep the skin intact. In a bowl, add water and the juice of the lemon. Put the aubergine flesh in the water to stop it from browning.
In a small saucepan, boil the insides of the aubergine and the artichoke with some salt, onion and vegetable oil till tender. Once soft, transfer to a blender and puree it.
Then transfer the puree to a pan and cook it on medium heat. Add sugar, black pepper, Knorr and cumin. If it's too thick, add some water and a tbsp of vegetable oil.
Stir fry :2 large mushrooms (sliced), 5 small radishes,( sliced), 1 red bell pepper (sliced), Vegetable oil, Dried rosemary leaves, Cumin, Black pepper, Salt and Knorr.
Steps
Heat a frying pan and add 3tbsp of vegetable oil. Add the bell pepper and radishes and let it cook for about 3 minutes. Then add the mushrooms, a pinch of rosemary, 1 tsp of cumin, 1tsp of black pepper, Knorr and salt to taste. Let it cook through and take it off the heat.
Creme Brule with Radish Compote: Egg yolks (3), 250 ml Fresh cream, 100 gram white sugar, 10 gram Knorr cube, 80 gram red radish 30 gram pecan nuts.
Steps In Making Crème Brule: Boil the cream slowly and let it cool, add egg yolks and sugar till nice and foamy then add milk to sugar and strain, put it in a ramekin.
Radish Compote: Boil water with sugar add radish to make compote, leave it till water reduces, sprinkle pecan nut on top Crème Brule and serve.
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