Another season of MasterChef The Professionals in the books. That was a fast 7 weeks!
The Final 3, they are so young at 20-30 and working in Michelin star restaurants as head chefs.
The 2 runner up:
TOMMY:For his starter, Tommy has served pan-seared scallops spiced with curry powder,
aubergine relish spiced with turmeric and cumin, and an imam bayildi aubergine and
tomato puree, poached golden raisins, lemon and chaat masala yoghurt, aubergine
crisps, and a scallop roe mousse, topped with crispy seaweed, flavoured with togarashi - a Japanese spice.
Tommy's main is a pan-seared veal loin in an ox heart garum, a soy and sesame seed
carrot, carrot and ginger puree, crispy kale, pickled carrot discs on a carrot-
topped Parmesan pesto, crispy sweetbread dressed in a Caesar salad, and a veal, soy,
mirin and cornichon sauce.. finished with the aromas of rosemary.
Finally, for dessert, Tommy's made a blackcurrant leaf chocolate aero, with fig leaf
mousse and crumb, blackcurrant gel, fresh blackcurrants nd a frozen yoghurt granita finished with fig leaf aromas.
KASAE:Kasae's final menu starts with a fried puff-pastry ring filled with smoked haddock,
peas, roasted asparagus and a pickled dill gel... topped with a caramelised goat's
cheese foam finished with a spring onion powder.
For her main course, Kasae has served guinea fowl cooked on the crown, filled with a
black garlic, apricot and pistachio mousse, a braised kohlrabi spiral topped with a
tamarind gel, puffed fried flatbread filled with a confit guinea fowl leg and
pickled kohlrabi... ..and a spicy chicken and mayonnaise jus.
For dessert, Kasae has made an apple sponge, topped with an apple, dill and white
chocolate mousse served with an apple compote and miso caramel and an apple and wasabi sorbet.
The Winner is TOM:For his starter, Tom has served a poached native lobster tail with blanched red and
yellow cherry tomatoes filled with lobster claw meat in a lobster and chilli oil,
topped with lemon verbena gel with courgette balls and a creamy lobster and tomato sauce americaine.
Tom's main is seared beef fillet on a bed of pan-fried oyster mushrooms, served with
braised beef cheek wrapped in brick pastry, topped with a poached oyster, with a
lovage emulsion, salsify, beef and red wine sauce, and a beef and oyster tartare.
For dessert, Tom has made an olive oil sponge filled with olive oil jam, topped with
a set lemon curd, creme fraiche cream, fennel tops, and a fennel pollen tuille,
served with a fennel seed ice cream.