Professional Masterchef Final – Artists At Work – A Must For All #Chefs


#AceFoodNews says this is a must for me as a chef, but also for anyone wanting aspire to the type of training l have to apply to my assistants daily as an assessor.

Link to Video: MASTERCHEF

Episode 23

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Series 6 Episode 23 of 24

DURATION: 1 HOUR

The three finalists face the challenge of The Chefs‘ Table. They must prepare to take part in what has become one of the most prestigious culinary events in Britain today, when 30 of the world’s greatest chefs descend on central London for a unique dinner – one that could make or break their careers and their chances of winning the Professional MasterChef title.

This epic challenge sees the only time so many of the world’s great Michelin starred chefs gather in one place and this year, for the first time, it will be run as a restaurant service. Each finalist will have a main and dessert of their own design on a menu, and their 30 highly respected guests will decide what they want to order.

The chefs must go all out to impress with a menu that showcases their skill, technique and flair as well as their ability to deliver the excellence and innovation the guests have come to expect. With just four hours to prepare their menus, this is the finalists’ chance to demonstrate their potential to be stars of the future. If this pressure was not enough, it is all happening on the hottest day of the year.

The heat is on to rise to this last mammoth challenge before the final cook-off, and deliver jaw-dropping food, even when not everything seems to be going to plan.

 

“The Canadian Food Experience Project – Pudding Chomeur – A French Canadian Delight”


#AceFoodNews says another #AceGuestNews and Views post and recipe, this time a “French Canadian Delight” from the pen of Author: Lyndsay Wells who is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award-winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

#AceGuestViews at her YouTube Channel or at her daily on her blog, The Kitchen Witch.

Recipe and Extract:

I experienced Pudding Chomeur or “Poor Man’s Pudding” at the home of my friend Raymonde about 12 years ago. The occasion was a book club dinner that brings a group of dear friends together once a month to discuss a book, share a glass or two of wine, and enjoy what is always a memorable feast.
We’ve got together since October, 1998 and our very first book was “She’s Come Undone” by Wally Lamb. I served dinner at my place – roast beef with Yorkshire Puddings and my mom’s recipe for apple crisp.In the years since, we’ve read well over 150 books and have added new recipes to our cook’s arsenals – like today’s recipe for Pudding Chomeur for the Canadian Food Experience Project.When I tasted this family recipe passed down from Raymonde’s mother in Gerrardville Quebec, I knew this traditional dish was going to become my family’s Christmas dessert – and it also proves my theory that the very best recipes are the old time ones.

This fudgy, gorgeous masterpiece is so simple to put together and is made with ingredients most people always have on hand – but when served hot with a big dollop of vanilla ice cream it’s as good a dessert as any I’ve had in the best restaurants.

If you’ve never tried Pudding Chomeur, I hope this post will inspire you to give it a go and, I promise, you won’t be disappointed!

Please enjoy my easy to follow step by step video.
The printable recipe can be found here: Pudding Chomeur

Prep Time: 5 minutes
Bake Time: 35 minutes
Serves: 6

Sauce Ingredients 

  • 2 cups brown sugar
  • 1 1/4 cup water
  • 3 tbsp butter
  • Boil for two minutes

Cake Ingredients

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 tbsp shortening or butter
  • 1 beaten egg
  • 1/3 cup milk

Directions

  1. Beat all the cake ingredients together and put in the bottom of greased square 8×8 cake pan.
  2. Pour the sauce evenly over top of the cake. Bake at 350 for 35 minutes. The sauce will turn to a creamy fudgy layer onthe  bottom of cake. Slice and scoop with a spatula making sure to get lots of caramel sauce.
  3. Serve warm with ice cream.

Cooks Note
The recipe can be made the day ahead and then re-heated for ten minutes at 350 just before serving.

” Chocolate Souffle Cheesecake”


#AceFoodNews says this is another Guest Post and Recipe from an adapted recipe of Pooi Sam. Hope you enjoy cooking and eating it.

Chocolate Souffle Cake

Chocolate Souffle Cheesecake Recipe

Makes 1 | Prep Time: 15 minutes | Bake Time: 45 minutes
Contributor: CP Choong
Adapted from Pooi Sam Facebook

Ingredients:

3 Eggs, separated
120g (4oz) Dark Chocolate
120g (4oz) Cream Cheese
1 tsp lemon juice

Method:

Preheat oven to 170C/325F. Place the rack on the lower third level.

Grease a 6-inch (non-removable base) baking tin and lined bottom with parchment paper.

Melt chocolate and cream cheese over a simmering water, just hot enough to melt the chocolate, do not boil. Removed from heat.

Add egg yolks and mixed well. Set aside.

Add lemon juice into egg whites and beat until almost peak form.

Gently fold meringue into cheese mixture in 3 batches.

Pour the well combined batter into the prepared tin.

Place the baking tin in a roasting pan filled with hot water (1cm height) and bake in preheated oven for 15 minutes (170C/325F), then turn down the temperature to 160C/300F and bake for 15 minutes.

Turn off the heat, keep the cake in the oven with the oven door closed for another 15 minutes.

Remove from oven, let the cake cool completely then chill in fridge for at least 2 hours or overnight.

Chocolate Souffle CakeCook’s Notes:

  1. I used one Hershey’s Baking Bars – Semi-sweet Chocolate. You may use milk chocolate, bittersweet chocolate or white chocolate.
  2. Please take note that there is NO sugar in the recipe, if you opt for sweeter taste, please add sugar to egg whites and beat till almost peak form.

  3. If loose base baking tin is used, please double wrap with aluminium foil to prevent water seepage.

  4. It is perfectly normal that the cake shrinks after cooling. If the meringue is whipped up to the right stage and did not deflate much when folding in the cheese mixture, you will get approximately a 2” height cake.