Masterchef 2014

No recipe this week, well, not yet anyway, but now that Masterchef has finished, I thought it might be the time to jot down a few thoughts on my experience during the programme and what might be coming next for me.

For those who didn't know, I was a contestant on the series that just finished, finally reaching the last 8 before my luck ran out. There were highs and lows for me personally, but the overall experience was overwhelmingly positive, so anyone expecting the embittered rantings of a sore loser will be disappointed. 

Having entered really more as a gesture of bravado rather than seeking any sort of particular validation of my cooking, it was more than a shock when I got a call to invite me onto the show. A pleasant shock, the type of shock you'd get if someone say, bought you a lovely present, but a shock nonetheless. This was when some real planning got underway, trying to think of dishes, reading cookbooks, trying to swot up on techniques in case something came up in the invention tests that I'd never done before. It's probably at this stage that the panic really started to set in. When my friends found out I was going to be on, one comment in particular stood out: "If you cry on telly I will laugh at you for the rest of your life". You know who you are.

I'll be honest and say I didn't allow myself enjoy the whole experience as much as I should have. That's not because it wasn't enjoyable, because it was, massively so (I'll expand on this later), but because I'm a worrier, and so I spent a lot of time worrying about things.

What will happen if I go out in the first round? I definitely don't want that to happen, I'd never be allowed to forget it!

Ok, I'm through the first round, great. Right, it's going to get harder from here on in isn't it?

This is getting quite serious, I'm through to the quarter finals. I'm surely going to be exposed as a fraud in the next round.

Last 10! Wow! I'm going to need time off work and I haven't told them about it. Hmmm.

Last 8? Well this escalated quickly.

And so on and so forth. My natural state of worry probably stopped me enjoying myself as much as I should have, which is a shame, because when I was in the kitchen, I loved it, absolutely had a ball. Even when it was hard and things weren't going that well, I had a great time when I was cooking.

There were plenty of times outside the cooking when I had fun as well. The team who work behind the scenes on the show are absolutely brilliant. It won't surprise most people to know that there's a lot of sitting around, between judging and things. There were a bunch of people who always said the right things, made us feel better, supported us and genuinely seemed happy for us when things went well, and disappointed for us when things didn't. I sent my thanks through when my time on the show finished, but if any of them happen to be reading this, my biggest thanks go to you all for making the times when I was most nervous (and trying not to show it) fly over and never failing to make us all smile and laugh. I know for a fact that every contestant I had the pleasure to cook alongside would agree with me on that.

Alongside those people, the other people I really need to thank is my family. To say they were supportive is an understatement. Nealy put up with me during the whole process, tasting recipes, telling me not to worry, dropping me off and picking me up from the train station, and generally being amazing. To be getting married to her next year is bigger and better than any television show could ever muster. And I get to write the menu as well!

My parents were tasters as well, but more than that, were the people who obviously instilled the food bug in me, always making sure we had good food and watching many an hour of food-based television together, stretching back to the days of the Carlton Food Network on Telewest (one for the North Easterners there). Finally, my sister Julie has been, along with Nealy, my biggest supporter online, and also became my biggest defender in the aftermath of the pro kitchen. It's probably fair to say Adam Handling has probably postponed any trips he had planned to Gateshead soon in case he bumps into her. Thanks sis.

The weekend I got knocked out I was working at Gateshead Beer Festival, which is held at my rugby club, Gateshead RFC. I just wanted to mention that a few people spotted me over the weekend, and every single person was so nice about my appearances, some were kind enough to say I'd been a good representative for the region, and if this is true, then fantastic. I love the North East, and I'm proud to be from Gateshead. This blog isn't named NE9 for no reason.

A word about our illustrious judges. Everyone seems to have an opinion on John and Gregg, and so here is my experience. In the early rounds, John was quite quiet, I think he was watching everyone and seeing what people were like when they were left to their own devices. As the rounds went on, he became so helpful, making sure you were checking something wasn't boiling over, or that something that needed to be in the oven was in. My feeling was that he didn't want anyone to fail - if the flavours don't work, that's something he can't help with, but he didn't want to see someone go out on a technicality, if that makes sense.

Gregg is another who ensures that everyone is at ease. He likes to tell a joke or two and generally make people smile and laugh, which is great, and sorely needed at times in the kitchen. Both judges were nothing but great to me, and nothing but honest, which is all anyone can ask, isn't it?

The professional kitchen. My nemesis, as it turned out. I could be wrong, but I think it was probably that round that did for me in the end, and rightly so. I struggled in that environment on the day, and made no bones afterwards about that fact. I think I could do better if given another chance, but Masterchef is in large part all about how you perform on the day, and put bluntly, I didn't. I made early mistakes, which I think certainly put the chef on the defensive against me, and then I didn't redeem myself as I should have. I've had plenty of comments about that round, some I could print, some I couldn't, but if that's what killed me off in the end then so be it. Mistakes happen.

A quick word on the people I cooked with, my fellow contestants. I'm still in touch with quite a few, and I have to say that again, they are a really great bunch of people. I'm proud to now call some of them friends, and I very much hope I haven't seen the last of them, in fact, I'll hopefully put in place some plans to see some of them this summer if I can. Ping, if you're reading, you were a worthy winner - you cooked consistently incredible food, and the food world is now your oyster, enjoy it!

I do have one admission about something that surprised me recently, something that I didn't expect at all. I found the final rounds, after I'd been sent home, very hard to watch. I did watch them all, because as I say, I class those people as my friends and wanted to celebrate for whoever won, but also, because I know how much hard work went into the making of the show, I wanted to show my appreciation in a little way. But I found it hard. I think watching myself go out was more difficult than actually having gone out, if that makes sense. There was a definite sense of disappointment at what could have been, especially when the gang cooked alongside one of my food heroes, Tom Kerridge, for a table full of chefs that I've spent so much time watching on various food shows. I was left to rue what could have been, and ponder on what I could have done differently in order to get through.

The truth is though, there's nothing I could have done. Even if I'd done something differently, would I have got through? Maybe, maybe not, who knows? What I do know is that I worked my backside off for a few weeks, I sat on trains for more hours than I care to remember, I trawled through recipes online looking for inspiration, I not only got to cook for John Torode, Gregg Wallace and Marcus Wareing in the Masterchef kitchen, but I got some pretty decent comments from them as well. I met some amazing chefs, some amazing people, smiled plenty, laughed more and left with a bucket-load of experiences that money can't buy. All in all not bad.

And most importantly, I didn't cry on telly.

Za'atar chicken with herb & pomegranate couscous

Ok, I promised you panna cotta (and it will come), but my house move has seen my notebooks packed away for a couple of weeks, and so I'm resorting to quick and easy recipes for a couple of weeks! Apologies it's been a couple of weeks since the last post, I'll try to be better from now on.

Za'atar isn't the easiest spice to get - I know my local large supermarket doesn't stock it, although I'm sure some in bigger areas may well do. I find it in the local food market (The Grainger Market in Newcastle), and I am sure if you ask around, there may be some local Asian food stores that may also sell it.

However, don't be downheartened, as it is actually pretty easy to make your own. It's just toasted sesame seeds, dried thyme, dried oregano, sumac and salt. Sumac is another Middle-Eastern spice with a slight citrus note, and is much easier to get hold of, the two large supermarket chains I've been to both stocked it.

This is a fantastic midweek meal, super-easy and tasty, without too much effort!

Ingredients (Serves 2)

2 chicken breasts
80g couscous
Handful each of fresh mint, oregano, coriander and flat leaf parsley
3-4 tbsp za'atar
Zest of one lemon
One pomegranate
Olive oil
Salt and pepper

Method

With a sharp knife, make a series of shallow scores in the top of the chicken breast, to allow the marinade to penetrate, and also a more even distribution of heat when cooking.

In a bowl, mix two heaped tablespoons of za'atar with enough olive oil to make a loose paste, then place the chicken into the mix and rub in thoroughly. Leave to marinate for as long as you can. Ideally a minimum of 30 minutes, and it can comfortably be left overnight in the fridge. When you're ready to cook, bring the chicken out of the fridge for 10 minutes and allow to come up to room temperature.

Heat a small amount of oil in a large non-stick frying pan and place over a medium heat. Once up to temperature, place the chicken in, scored-side down. Leave to cook on one side for 4-5 minutes until a nice light golden brown colour, and then flip the chicken and cook on the other side. Keep turning the chicken every 2-3 minutes, until cooked through, which will take around 15 minutes for an average chicken breast, longer if you manage to get quick thick breasts. Turning regularly stops the chicken drying out, which can always be a problem with poultry.

A quick note about temperature. I've already mentioned previously, but I am a huge fan of a thermometer for cooking thick pieces of meat. It takes out the guesswork, and since getting mine around a year ago, I've never overcooked a piece of chicken. It's cooked when it reaches 72 degrees Celsius, which means it will be cooked through safely, but beautifully juicy inside. If you can afford one (around £10 online for a decent one), then get one, or maybe add it to the Christmas list.

Whilst the chicken is cooking, weigh the couscous, and add to a bowl with a large pinch of salt, and 1.5 times the volume of boiling water (or chicken stock if you prefer, but if you do, don't put the salt in). Practically speaking, this means if you make 80g of couscous, add 120mls of water. Place a plate or cling film over the top of the bowl and allow to soak. It will only take 3-4 minutes to cook.

When this is soaking, chop all of the herbs, zest the lemon and cut the pomegranate ready to be used. Remember to keep turning your chicken!

Once the couscous has absorbed all of the water, fluff it up using a fork, and then add the chopped herbs and lemon zest and mix. Add a little black pepper and check the seasoning. If needed, add more salt and/or pepper.

To get the little pearls out of the pomegranate, the best way is to give it a good smack with a wooden spoon! Cut the pomegranate across the middle (not through the spiked ends) and you'll see the little seeds inside, which is what you want. They are surrounded by a sour, white pith, which you definitely don't want. To get the seeds, rather than pick them out, which would take forever, hold the pomegranate in your hand, with your fingers splayed across the cut side. Turn it upside down over the bowl and hit the bottom with a wooden spoon (or anything you'd got to hand really!). You'll see the seeds start to pop out quite easily. You can put as many as you'd like in, but I find around half a pomegranate more than enough.

If you don't think you'll use the other half, then tap out the seeds and add them to a nice glass of champagne or sparkling wine to make it a special occasion! Once the seeds are out you can squeeze in a little juice to give the bubbly a nice lift.

To serve, nothing more difficult than spooning some of the couscous onto the plate and then placing the chicken on top. I like to carve the chicken into slices just to make it look a little neater. Serve as it is, or perhaps with a nice little flatbread.

Enjoy!

Next week - well, I'm visiting House of Tides on Saturday night so I think I'll write a review - can't wait!