My Kitchen Rules – More Like My Kitchen Tanks
Holly is the Blair Waldorf of the My Kitchen Rules competition including head bands, and an air of entitlement.
Tonight it was mother and daughter team, Kerry and Holly’s, turn to cook. They had a British Raj theme, including Swarovski crystals. However the restaurant was called Cardamon, and I am unsure whether what they had put on the menu was from the time of the British Raj. Would pesto have been served anywhere in the British Empire when it was at its peak?
Entree was Lamb and fennel crepes with relish and pesto. Main was pan fried snapper and smoked trout sausage, and dessert was creme caramel with raspberry sorbet.
They had a calamity when they thought the stove top was not working, and they never really recovered their equilibrium after that.
Kerry looked like she was in some sort of nightmare, and was freaking out more than Holly. She was cocking up the creme caramel, burning them four times.
The lamb crepes were a bit weird, but then I am anti-savoury crepe as I have never had a good one.
Manu thought the lamb were a bit dry and thought the pesto was over powering the flavours.
Bill and Alex from NSW crack me up with their comments to camera. About the entree they said they thought it was rude to leave anything on the plate if it is edible and you are hungry.
The main did not look very appetising, even though the concept was interesting. Also it must have been a long wait for the main as they were still doing a lot of prep in the kitchen after the entree.
When quizzed by Pete Evans whether they had cooked it before, they both admitted that they had not cooked all the components together before. What is wrong with these people? You are going on a national cooking show – practice…
Manu thought the sausage was dry, however Tasmania liked the sausage.
Which brings me to ramikins used for dessert. Kerry bought twelve new ones the day before and they were metal not porcelain.
Four batches and then she was going to make a large one until Manu stepped in as he probably wanted to get back to the hotel, and told her to serve the ones she had.
Actually the episode highlight was when Manu said “I would like to take my jacket off and put my chef shirt to help” .
The creme caramel were not consistent in size or flavour.
I know people liked the raspberry sorbet but I thought it was a weird combination.
Pete said his too eggy, Manu thought it was over cooked. The episode could have been called My Kitchen Tanks.
Qld gave a 5, Vic gave a 4, Tas a 6, NSW gave a 6, SA gave a 5 for a total of 26 the lowest of the team scores.They knew they were walking the plank and facing the cook off.
Manu gave the entree a 4, main a 4, and dessert a 7.
Pete gave the entree a 4, main a 4, and for dessert a 6.
For a grand total of 55. It was a wipeout. Holly admitted to feeling very embarrassed.
It was then time for the cook off , which was to be their signature dish.
Kane and Lee cooked thai chicken curry with coconut rice, and Kerry and Holly did pork fifty five ways.
Kane and Lee were having issues with the flavour of the curry and started chucking chillis in.
Pete love WA’s pork and said it was spectacular. But thought the presentation was too try hard.
Manu thought the pear needed to be cooked longer.
Manu thought the eggplant and carrot of Kane and Lee’s was undercooked, however Pete thought it was the best dish they Victorian couple had cooked in the competition.
Kerry and Holly were scored 14.
However Kane and Lee scored 16. Kerry and Holly from WA were eliminated.
They were both upset, and the competition will be a bit duller without them.