What's the 'Death Dish' ?! | MasterChef Australia

on these nine knives i've written nine classic dishes this probably leans a little bit in my favour you know i've been around longer than the rest of them so i've had a few classics in my time we're gonna pull a knife for example this one eclipse claire's comes out you've all got a good eclairs but i've revealed that so that's not fun maybe souffle that would've been fun wouldn't it [Music] brent how do you feel about seeing souffle come out i'm glad it's out [Laughter] if we had a souffle challenge it'd be a soufal or a soufflop we need someone to pull one out to decide what you're gonna cook i'm eating you to love declares you're a master of shoe pastry i would have loved declares yeah well let's see what you can pull out come forward any one knife whatever you pull out that's what everyone's going to have to cook choose wisely please be dessert please [Music] amelia what's the dish i've chosen risotto and what's the history of risotto in the mouth chef kitchen uh risotto is the death dish we've seen some terrible strawberry risotto that andre cooked season one because i like you andre i've swallowed it the rice is just not cooked it's chalky in your mouth that is revolting you know hopefully it tastes better than it was maybe looks could be deceiving no no one ever nails a risotto in masterchef good job laura have you ever made a risotto no never never because it's not really part of your talent no how many times have you maybe oh god like once a week i've just thrown my pin away so i'm kicking myself a little bit right now resulting it's very easy to make well if you use your brain think about what you're trying to achieve i'm very simple when it comes to resulting i like risotto milanesi i like a rosemary but i like a second dimension for example risotto milanesi which is saffron risotto i like it with my ragu of ossobuco with my rosemary i like it regular chicken livers marco likes his risotto to have a second dimension i'm gonna have to give him that as well to save myself from elimination today you're gonna get every opportunity to make the best risotto you possibly can you're gonna get 60 minutes which is loads of time an open pantry use whatever you like and the garden is also open today for you to use so no excuses what we want is a delicious risotto and let's end this masterchef madness of the death dish today let's break it now let's move on and create five of the best risottos this country has ever seen can you do it yes you can you have 60 minutes and your time starts now [Music] marco pierre white is such a classic traditionalist i don't really want to go completely left afield i see asparagus it's a really nice clean flavor and i'm going to pair that with lemon and mint i just love a really classic risotto so today i'm going to make a fennel risotto with prawns you know what the rice is yeah in front of me thing with risotto is it's all about the rice i've selected a short grain of boreo rice because it's going to be really nice and starchy and create that creaminess today i'm going to be cooking a pumpkin and kale quinoa risotto i think she's doing she quinoa is she sorry that's risky very what is kira thinking has she got a death wish she's cooking the death dish is definitely my biggest risk thus far in the competition the judges could absolutely hate it if the judges don't get it or they're not open to it or if they're too stuck in the mind of tradition and how they're used to eating it then i could go home it's going to be either make or break here are choosing quinoa bold what are you doing kira i'm doing quinoa risotto what quinoa risotto what rice you're using being me right just confirming you are using quinoa i'm using quinoa that's absolutely what cure is all about it's been true to yourself buffed is marco gonna love it marco's [Music] all i can say is that i'm glad i'm not in this elimination challenge for somebody today risotto is going to be their death dish because regardless of how well everyone does the judges are still going to pick the one that's least impressive and that person is going [Music] hello there how are you good how are you i was looking for risotto rice but all i can see is uh quinoa you're cooking your style right yeah you're not eating white rice yeah and it could make or break me but i stand by this dish i'm going to make a beautiful tomato salad to go with it this is totally me and when we set the challenge up we sort of said you know there's classic dishes thicker dish you know and matt pulled out what eclairs and souffle and then amelia pulled out a risotto yes and you're using quinoa that's far from well tradition doesn't always work for me and i'm just hoping that you're willing to separate your mind from what you think risotto should be to what it potentially could be elimination challenges you need to play it as safe as possible it's not a great time to take a risk and especially for someone like marco pierre white i've really put my neck on the line by using quinoa in this challenge i really want to change the judge's perspective of what a risotto should be and to do that the quinoa has to be the star it has to be perfect i think curious would be really delicious yeah it's just whether it's risotto enough yeah contestants you've got 45 minutes left to go what are you looking for when you go into a restaurant you order risotto i think it's all about the rice i want to taste the rice i want the grains to have a little bit of give in the middle for me it's about a beautiful fresh stock it's a beautiful flavour and go for it we know the complications one hour yeah the fear of the death dish they have a habit of just overworking things just keep it simple i love what you said though you want another dimension to give it texture and some interest you know mushrooms and hazelnuts you know or burnt butter or sage or something that takes that ordinary risotto up a notch go me aussie go meals come on i'm doing a prawn and fennel risotto so i've got a combination of fish stock and vegetable stock and i've just wanted to freshen it up so i've got some fennel celery and parsley stalks in there i'm trying to keep it together during this cook but my mind just keeps drifting back to yesterday's failure and it's really shaking my confidence [Music] smells good you're right seem a bit fazed this morning yeah not the emilia i like i don't know why it just affected me a lot more than it has in the past it's on that's good it's going to mean something that's why it means a lot yeah supposed to get top ten it means more close to get the final i mean more and the pressure just ramps up and ramps up as if the pressure of elimination isn't enough i'm cooking risotto the death dish for marco pierre white if anyone's going to have high standards of risotto it's him and i'm terrified that i'm going to disappoint him two days in a row today i'm going to make a dill risotto with prawns having a whole hour to cook risotto i know that it won't take that long to cook it only takes 20 minutes to cook the rice so it's a good chance to build up a really tasty stock that's good cole there's a million things that can go wrong with risotto we've seen this death dish played over and over again on masterchef it's almost impossible to get it perfect my wife cooks the risotto at our place probably cooked it twice in my life both times it was awful if i don't nail this stock today if i don't cook the rice properly this could be my last day in the masterchef kitchen obviously i don't want that i want to be here till the end how you going tash i think it all comes down to be honest the stops that they're making that's the key the flavour that they're putting in brent i think you should leave some bigger slices in them just to give it a bit of contrast yeah hello brent hello marco which results are you making i'm doing a mushroom risotto with some hazelnut oil um some thyme and some poached chicken and what are you poaching your chicken in ah just some stock are you gonna use that stock for your risotto uh that would seem to make sense wouldn't it would make sense i'm a home cook cooking risotto for my girlfriend is one thing cooking risotto for marco pierre white is another thing i start to think that i could use the porcini flavour in the stock i could use some flavorings of the chicken into the stock and just try and make this dish a little more complex but i know i need to be really careful with the amount of salt in my stocks later on i'll be adding some parmesan and pancetta to my risotto which are naturally quite salty it's all a balancing act we don't need reminding but it is an elimination 30 minutes to go let's go come on come on guys time to push it today i'm doing an asparagus mint and lemon risotto half an hour in and i really want to get my rice started i know that it should only take 20 minutes to cook a risotto but you never know what's going to happen in the masterchef kitchen tash yep already your rice is on yup it's on a really low heat i would hate to plate up a dish that had chalky rice just because i didn't leave myself enough time and you just never know when you're going to run out of time in the masterchef kitchen yeah but you don't want to overcook rice do you think i should start it again is it too early to your choice i've started cooking my risotto way too early should i start again or should i keep going with the risotto that i have i'm completely panicked and i really don't know what to do you

Channel: MasterChef Australia

Views: 218,456

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef australia, masterchef australia season 6, masterchef australia season 6 episode 33, masterchef australia elimination challenge, masterchef australia elimination, masterchef australia marco pierre white, marco pierre white, masterchef australia risotto, masterchef australia death dish, how to cook risotto, risotto recipes

Id: Jz9DspVD_e8

Length: 13min 22sec (802 seconds)

Published: Fri Nov 27 2020