Monica Galleti's Oysters Rockefeller! | MasterChef UK: The Professionals | MasterChef World

lovely plump oysters just warm through and there's so much butter and olive oil herbs right amount of seasoning little bit of lemon well done will that's really lovely Monica this is your skills test what are you going to get them to do I would like our chefs to make us a three Oysters Rockefeller what is oyers Rockefeller the actual recipe has been as kept as as a secret so there's only ever been interpretations of it the most common one you'll see is is a vibrant green sort of butter and then breadcrumbs on top and then gratinated this is really going to test our chefs just the opening of oyers the understanding of what it is you need to do with them it's not something that chefs do every day how long are you going to give them I giving our chefs 15 minutes come on then let's do it first thing I need to do is my oysters which I'm going to open where do you go in on those oysters everyone has a different technique either on the side here or in the back it's just finding the the the weak point of of the oyster they got to be very very careful when they're shock in the Oyster it can break some of the shell and it could end up in the dish and that is something you really don't want to find they're going to have shaky hands and they need to be incredibly patient you just wiggle it be careful cuz you go in too deep and you will damage the oyster gorgeous slippery little things isn't they I've retained the the juice of the oysters on purpose so I'm going to do is just gently rinse the oysters in here I'm going to use the Brios which has already got butter in it I'm going to to make the crumb with the Brios the blitz Brios Crumbs are being flavored with taragan spinach flat leaf parsley verou and tobasco sauce the strong flavor of the oyster and the lovely warmth of Tobasco such a fabulous Edition you got to be careful with an oyster cuz you just don't want to add too many flavors that spoil it invented in a restaurant in New Orleans the richness of the topping led to it being named after oil tycoon John D Rockefeller so now I'm ready to put everything together it's not a dry crumb is it no it's quite moist and that's intentionally so that's a very bright vivid green beautiful how long in there just to grate a couple of minutes if that hasn't got a little bit Brown it's not been gratinated has it that's right it'll still be raw crumb and what you want is that heat to go through the crumb and just gently poach the oyster underneath look at that lovely little [Music] Mosel and there you have it my oosters rockfeller M well I'm a convert you retain the natural oyster flavor of the sea but you've got a slight sweetness and you've got Ana seed in there as well and it's it's all warm it's all warm and really quite lovely the key thing that I want to see is that opening the oysters that it's vibrant green it's gratinated so it's got a wonderful crumb coating on top thanks for this one Monica let's get them in the final Chef to take on Monica's test is 24-year-old will who is Sue chef of a family run restaurant in bedfordshire when I was young we used to always go to my Nan's house she was just a fantastic cook we used to bake cakes fudges everything my dream is one day to have an Aran Bakery I name it after my nan I call it Nana that's going to be a hard challenge but I've still got time to go yet she is my inspiration I know she's watching down on me and I know that she'll want me to smash everything will give us three oyster rock fell lovely okay thank you thank you off you [Music] go well you look like you've done that before uh I used to work in a fish restaurant so we used to do them daily how old were you when you started making cakes and fudge with n eight nine sadly she like passed away last year just time to make her proud really but she saw you become a chef though right yeah definitely yes did she know she was responsible for that yeah she did I made sure like every day fabulous so I've got spinach water grass parsley and then in here I've got the shalots and the thyme so I'm going to put the butter in now and then I'm going to blend it all together to make it like a really green vibrant sauce [Music] right you happy with that will yes it's good it's rich [Music] R you've only got 2 minutes left lovely thank you how are they looking will as good as they can be at the minute yeah about 20 seconds you're going to have to get them [Music] out well I like that you took your time you were very gentle with the oysters and You released them gently from the bottom of the actual shell and then turned them over for the presentation I like the way that you did that as for making your your oyster Rock fella I like the way you made the the butter with the green herbs going through it yeah good on you for really giving it a go lovely plump o has just worm through and there's so much butter and olive oil herbs right amount of seasoning little bit of lemon well done will that's really lovely if anything will you could have mixed the butter and herbs with some breadcrumbs but together on the oyster it works a treat you've cracked it mate well done I think Grandma would be happy with that no I hope so thank you when I first entered the day I never thought I'd get positive comments from the all but receiving them is the best feeling in the [Music] world [Music] [Music] a

Channel: MasterChef World

Views: 4,741

Keywords: #masterchef, MasterChef challenge, MasterChef pressure test, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, masterchef, masterchef best dishes, masterchef world, recipe, masterchef uk, masterchef uk professionals, masterchef uk the professionals, masterchef uk professionals season 11, masterchef uk professionals season 11 episode 8, monica galetti, marcus wareing, gregg wallace, oyster rockefeller, oyster rockefeller recipe

Id: lWCGvJkYvzM

Length: 8min 13sec (493 seconds)

Published: Tue Feb 27 2024