MasterChef Australia – MasterClass -The Calorific Episode
If you are at Weight Watchers you really did not want to see this episode. This episode was all about fat. Christ I am not eating sausages again – Gary Mehigan was making gourmet ones and it was one third fat, with a huge amount of salt. Too much information.
I love the way Gary when he was cleaning out the sheep casings for the sausages he said you should wash them out so they have no “taint” in them. Obviously a much more polite way of saying faeces or poo.
Putting the casing on the sausage machine made Justine dissolve into laughter, like I used to do in personal development classes in high school, when they were demonstrating the condom on the banana. They were called Frenchies in those days.
It was then George Calomabaris turn to do his Greek baked beans. It was not his mother’s recipe for once. Clearly it must be compulsory if you are a gourmand that you don’t like commercial baked beans, because Chris did a “I don’t usually like baked beans but”. Also Poh was positive about them. Did anyone else think that Poh looked bored shitless throughout the whole episode.
Next Gary cooked Roast Salmon with jerusalem artichokes and red wine. This again had a bucket of oil and duck fat in it as well. I just have two questions related to this dish:
1. Considering Justine is the ‘french’ cook why would you get her to assist in the MasterClass wouldn’t you get someone who was weak in that area?
2. Gary and Justine filleted the salmon in about 5 minutes, which begs the question why did it take so long (like hours) for Andre to prepare the ocean trout dish in the Observatory Hotel, Martini Bar challenge?
Lastly George made chocolate cigars with sabayon. The machine he used was interesting that it heated and spun at the same time. Considering croquembouche tins sold out at gourmet food shops in Sydney, I suspect these machines plus sausage makers will be in demand tomorrow.
After all the banal questions I have had to sit through on Friday night’s I thought it was interesting that no one in MasterClass asked how you make the Sabayon without the special machine. Now that was something I would like to know.