Tin Roulette
Ingredients: Corned Mutton, Prunes, Fried Bean Curd (Tofu Skins), Gouda Cheese, Golden Mushrooms · 25 min cook time · 845kcal · ₩23,850
Ingredients
1can Corned Mutton, 1can Prunes, 1can Fried Bean Curd (Tofu Skins), 1can Gouda Cheese, 1can Golden Mushrooms, 1can Hummus, 1ea Celeriac, 1clove Garlic, 50ml Cream, 50g Blue Cheese, 2ea Carrots, 200ml Beef Stock, 30ml Olive Oil, 1ea Red Onion, 1tbsp Brown Sugar, 1tsp Harissa, 50ml White Wine, 100g Grapes, 1ea Pear, 50g Spinach, 2slices Bread, 1sprig Parsley, 1tbsp Pine Nuts
Instructions
1. The host explains the challenge: two chefs must create a delicious dish from three randomly selected canned ingredients. The first category is proteins, and the chefs pick their cans while blindfolded.
2. The second category is fruit/veg, and the chefs pick their cans while blindfolded.
3. The third category is miscellaneous, and the chefs pick their cans while blindfolded.
4. The chefs reveal their chosen ingredients: Ben has corned mutton, prunes, and fried bean curd (tofu skins). James has Gouda cheese, golden mushrooms, and hummus.
5. The host gives the chefs 25 minutes to combine their canned ingredients with fresh ingredients from the counter to create a delicious dish. The dry store is locked for now.
6. James tastes the hummus from the can, noting it tastes fine but isn't necessarily good hummus. He then opens the Gouda cheese, which appears to be a solid block in the can. He also opens the golden mushrooms, which look like stringy enoki-ish mushrooms.
7. Ben opens the corned mutton, which comes out as a solid block, similar to corned beef. He tastes it and finds it delicious but notes it will need a lot of spicing due to its fattiness. He then opens the prunes, which are sweet and sour, and the fried bean curd (tofu skins), which are wet and salty.
8. Ben decides to make a celeriac puree with cream and blue cheese as a base for his dish. He chops the celeriac and garlic and puts them in water to cook. He also starts cooking the corned mutton in a pot.
9. James decides to make a soup. He chops carrots and puts them in the oven to roast. He adds beef stock to a pot and puts the golden mushrooms in it to get flavor.
10. James fries some of the golden mushrooms in olive oil to use as a garnish, noting that anything not used for garnish will go into the soup.
11. The dry store is unlocked. Ben immediately goes for cornflour to try and crisp up his tofu skins. He also grabs brown sugar and harissa for his mutton.
12. James adds brown sugar to red onions in a pan to caramelize them quickly. He then adds white wine to the onions.
13. Ben decides to chop the tofu skins and add them directly to the mutton, realizing he needs to find texture elsewhere on the plate. He also starts to blister grapes in a hot pan.
14. James adds the Gouda cheese to his soup, hoping it doesn't split. He also adds hummus and cream to the soup, hoping it thickens and tastes delicious.
15. Ben blends the celeriac, blue cheese, and cream to create a puree. He then plates his dish, starting with the puree, adding spinach, corned mutton, prunes, grapes, and julienned pear.
16. James blends his soup, then plates it, adding croutons, crispy mushrooms, pine nuts, and parsley as garnish.
17. The host tastes Ben's dish first. He finds the celeriac puree delicious and notes the different textures and sweetness from the grapes and pear. He is impressed by how well all the flavors work together.
18. The host tastes James's soup. He notes a deep caramelization and a brown cheese-like flavor, which he finds unexpected and delicious. He describes it as morish and unique.
Source: Watch the original video