Celebrity MasterChef. Now there’s a show which shouldn’t have got past the fifth bottle of Merlot during the wine bar discussion in which it was dreamt up. It wouldn’t be quite so bad if the celebrities were just a little more up-to-date. Take last night’s episode; Paul (wherever he lays his hat) Young, Marie (of risqué yesteryear photoshoot fame) Helvin, and some bloke who teaches singing for a living.
Hardly household names these days area they? The announcers seem to want to keep reminding us that they “are celebrities, but can they cook”.
By the look of what’s on offer, “they can cook but are they celebrities?” would be more accurate.
Perhaps I’m just bitter and twisted because I would actually love to be in BBC MasterChef. So how about it Beeb bosses? Lets have Food Critics MasterChef next. Just think how much payback every professional chef in the country would get watching helpless hacks mess up in the kitchen. But one small tip, try taking the programme out of London for bit, if only so that I can enter.
Celebrity MasterChef is on at 7pm every evening this week up with the winner from each heat competing in the quarter-final on Friday.
Hi Sarah
My tribute to Steve Irwin can be found @ http://insidechetshead.blogspot.com
Steve Irwin’s Basil Pesto Crusted Stingray
1 pot basil, leaves only
1 clove garlic, crushed
1 tbsp walnuts, crushed
7 tbsp extra virgin olive oil
25g pecorino romano, (or parmesan), grated
2 stingray wings, halved and trimmed
2 tbsp plain flour
salt and freshly ground black pepper
15g capers
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place the basil, garlic, walnuts and 6 tablespoons of olive oil into a food processor and blend until a paste is formed. Transfer to a bowl and stir in the cheese. Cover and refrigerate.
Meanwhile, heat the remaining tablespoon of olive oil in a heavy based frying pan.
Wash the stingray wings and pat dry. Season the flour with salt and freshly ground black pepper and lightly coat the Stingray wings on both sides, shaking off any excess.
Seal the stingray quickly in the frying pan, approximately 1-2 minutes each side, then transfer to a baking tray.
Spread the pesto evenly over the stingray wings and bake in the oven for 15-20 minutes, until the flesh is firm and no longer translucent.
Toss the capers in the hot frying pan until crispy and leave to one side.
Serve the stingray sprinkled with the crispy capers.
This dish is delicious served with roasted tomatoes and warm crusty bread and makes an excellent quickly prepared supper.