My Kitchen Rules – Jess And Felix
Jess and Felix imploded last night on My Kitchen Rules in their Baroque Haus instant restaurant. She ended up wailing “But I really thought I was a great cook”. Maybe the Western Australia pair can, but she should not be allowed to invent a recipe. Had she even cooked the Confit of Duck Cigars with Margaret River Brie with a Cherry and Shiraz sauce before? Surely if they had they would have known the duck breast was not going to work out.
By the time it had finished the breast had looked grey then it was being wrapped up in filo with balsamic vinegar and brown sugar. If that was not enough brie was placed on top to be melted. David from Queensland nailed it when he said it looked like an enchilada.
They were trying for too complex dishes and it is not a diving competition you don’t get extra points for difficulty or technique. Jess was showing her control freak side in the prep and they seemed to have a plan it just was not a good one.
As the oven would have had to be on a low temperature for the confit this meant the chocolate shortbread for the dessert of mint slice had to be cooked first. Therefore the pork belly was not in the oven for long enough and it was undercooked. Felix knew there were problems and tried to get around it early by taking off the pork fat to cook separately but neither seemed to realise how tough it was.
Jess was in a rush to get the entree out as soon as the judges arrived when she should have cooked it for another half an hour. In fact if you are late with dishes there does not appear to be too much of a penalty.
The pork was inedible but when she heard the crackle as they cut it she had a big smile on her face and it got bigger when Pete Evans said he like it when there are three ingredients on a plate that can shine. But he followed this with “and this was not the case here”. It was the biggest facedrop ever. In fact if I could do GIF’s I would have done one.
However the entree did showcase an interesting apple and pea puree as well as a nice apple cider sauce. Not sure what the two ways of pork..
Main was just inedible and Pete said it was the worst dish served on the series and gave it a one. Manu thought there were too many ingredients on the plate. It is a pity they did not just pan fry the duck breast and serve it with the sauce.
Jess and Felix redeemed themselves with dessert though Manu thought the Macadamia praline melted on the plate but the Mint Slice was great. Interesting that Manu only scored it one point more then some desserts that he heavily criticised.
The scores were:
NSW – 4
Tas – 4
Vic – 3
SA – 6
Qld – 3
Total of 20.
Manu gave a four for entree, two for main, a six for dessert and Pete gave the entree a three, a one for main, a seven for dessert. Jess and Felix are now out of the competition.
Unfortunately we now have to watch Harry the catastrophe cook again. Hopefully Christos will just put him in a corner and not let him do anything. He just does not seem real bright. Harry describes himself as an entrepreneur but is that a term Gen Y’s use when they are unemployable? Gen X’s say they are currently freelancing or a consultant when that is their work status.
The Vic boys will be cooking against David and Corinne, Chloe and Kelly in a instant restaurant round with the three teams of gate crashers and there looks like more interesting characters to talk about. Hopefully we will see some better cooking this round as Uel and Shanelle can thank their lucky stars they are safe on a paltry 53 points!