OcUK Cooking Competition Results

Burnsy2023

Burnsy2023

Burnsy2023

Man of Honour
Joined
17 Nov 2003
Posts
36,746
Location
Southampton, UK
Before we start, I’d like to say that although this has been a bit of a nightmare to organise over the net, it has been great fun and I thoroughly enjoyed making and tasting both dishes.

It has been a difficult decision but we have a result. We have scored out of 10 for each of the following criteria:

MKS2005

mks2005.jpg


JodieG
Flavour 8
Texture 7
Presentation 8
Creativity 8
Dish as a whole 8
Total: 39

Jonny69
 Flavour 8/10
Texture 7/10
Presentation 8/10
Creativity 8/10
Dish as a whole 8/10
Total: 39

Burnsy
Flavour: 8
Texture: 9
Presentation: 7
Creativity: 6
Dish as a whole: 8
Total: 39

Overall Total: 117

MiracleBoy:

21685578911a98f9975ecp9.jpg


JodieG
Flavour 9
Texture 7
Presentation 8
Creativity 7
Dish as a whole 8
Total: 39

Jonny69
 Flavour 6/10
Texture 8/10
Presentation 8/10
Creativity 8/10
Dish as a whole 8/10
Total: 38

Burnsy
Flavour: 7
Texture: 8
Presentation: 8
Creativity: 6
Dish as a whole: 7
Total: 36

Overall Total: 113

As you can see it was very close and judges found making a decision very hard but as you can see MKS2005 won by a mere 4 points. So well done to MKS2005, you are the winner :)

Thanks to all the entrants and the judges for their involvement.

Burnsy
 
Last edited:
Wow, thanks guys...! :D

Damn that was close miracleboy, I was convinced I wasn't gonna win!

Thanks for all the time thats gone into this judges, has the experience put you off future competitions at all?
 
Burnsy2026 said:
If someone else organises I'll happily be a judge :)

Burnsy
Click to expand...

As I said in the offical thread organising the judging over the internet seems like a pain, so we should do something just for fun.
A bit less strict with the ingredients as well to encourage creativity and I'm sure more would enter too.
 
MKS2005 Entry

mks2005’s
Goat’s cheese, red onion & thyme stuffed chicken thighs wrapped in puff pastry
 with creamy squash & potato mash and buttered cabbage

Serves 2

Ingredients

 olive oil, for cooking
 2 chicken thighs, skinned and boned
 25g goat’s cheese
 ½ red onion
 ½ butternut squash
 1 large floury potato
 2 tbs double cream
 1 tbs milk
 200g ready-made puff pastry
 1 egg, beaten, to glaze
 flour, to dust
 ½ green cabbage, chopped
 a knob of butter
 a few sprigs thyme (leaves picked)
 a handful of chopped fresh parsley, to serve
 sea salt and freshly ground black pepper

 1.Skin and bone your chicken thighs and lay out flat. Season well on both sides with salt and pepper.

 2.Heat a little oil in a pan over a high heat and quickly brown the skin side surface of the meat until golden. This should take approximately 2-3 minutes. Once browned, set aside to cool.

 3.Meanwhile finely dice the red onion. Add the onion and thyme (and more oil if necessary) to the pan used to brown the meat, and sweat over a low heat for about 10-15 minutes until the onion has softened.

 4.Once the onion is cooked, lay the thighs skinned side down, opened out. Crumble the goat’s cheese down the centre of the thighs ensuring it is evenly distributed between the two. On top of the cheese add the red onion and thyme. Ensure that there is just enough filling to allow the thigh to be rolled up without being too full. You may not require all the onion. (The cheese to onion ratio can be changed to personal taste.)

 5.Flour your work surface and roll out the puff pastry to about the thickness of a one penny coin. You will require two sheets, each just big enough to wrap around your chicken thighs. Lay each chicken thigh in the centre of each pastry sheet.

 6.Glaze the edges of the pastry sheet with the egg. Carefully roll up the pastry and thigh to form a neat cylinder shape. Try to cut away any excess pastry as you don’t want the pastry surrounding the meat to be too thick. Wrap this tightly in cling film and refrigerate for about 30 minutes.

 7.Preheat the oven to 200 degrees C. While the wrapped thighs chill, bring a pan of salted water to the boil. Peel the squash, removing its outer layer, and chop into small pieces. Similarly peel and chop the potato. Add the potato to the boiling water and simmer, and add the squash 5 minutes after. Simmer for a further 15 minutes or until both are easily pierced with the tip of a knife.

 8.Meanwhile remove the chicken thighs from the fridge, and score the surface of the pastry with a sharp knife at 1cm intervals across the top of the parcel. Glaze well, and sprinkle a little sea salt on top. Lay on to a lightly greased baking sheet on an oven tray. Place in the oven and cook for about 25-30 minutes, until the pastry is a rich golden colour.

 9.Once cooked, drain the squash and potato in a colander and leave to steam for a couple of minutes, returning to the pan to dry out if necessary (stirring well if this is the case). Add the milk and mash well, adding a little extra if necessary. Season well. Add the cream and mash further, until a very smooth consistency is reached

10.Bring another pan of salted water to the boil. Halve the cabbage and cut out the stem segment. Roughly chop. Add to boiling water and cook for about 3-4 minutes. Drain in a colander and allow to steam for a couple of minutes.

 11.Melt a knob of butter in a pan. Once melted, add the cabbage and sauté over a low heat for 3 minutes, adding a generous grind of black pepper.

 12.To serve, neatly form a tower of the squash and potato mash in the centre of the plate. Surround neatly with the buttered cabbage. Slice the stuffed chicken thighs in half with a very sharp knife, and lay neatly on top of the mash. Garnish with a little finely chopped parsley. Serve immediately.

Burnsy
 
MiracleBoy's Entry

Miracleboy

Chicken Wellington stuffed with Balsamic Caramelised Red Onions and Goats Cheese. Served with posh Thyme Chips, Butternut Squash Mash and White Wine and Cream Sauce.
Serves 1
2 Boneless Chicken Thigh Fillets
1 Large Maris Piper Potato
150g All Butter Puff Pastry
1 Medium Butternut Squash
1 Medium Red Onion
1 Medium White Cabbage
30g Soft Goats Cheese
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
1 Tsp Soft Brown Sugar
1 Bunch Thyme, Leaves Picked
20g Butter
1 Egg
1 glass white wine
75ml single cream
75ml chicken stock
Salt
Pepper
Pre heat oven to 220c.


1. Heat a small frying pan on the hob and melt the butter and sugar together.

2. Finely slice the onion and add to the melted mixture.

3. Cook on a low heat until the onions have softened.

4. Add the balsamic vinegar to the pan and stir so that the onions are covered.

5. Cook for 10 mins or until the onions have caramelised nicely, then remove to a bowl to cool.

6. Cut the Goats Cheese so you have a long block approx 10cm x 1cm. (if you buy a 125g bar this should quarter nicely into these blocks).

7. Heat a frying pan with 1 Tbsp olive oil and cook the chicken thighs for approx 3 mins until browned on both sides.

8. Remove the thighs to some kitchen paper to cool and soak up any remaining oil or fat.

9. Roll the pastry on a floured board until you have a rectangle approx 20cm x 15cm and about the thickness of a pound coin.

10. Lay the pastry rectangle on a board and brush lightly with some beaten egg.

11. Peel away some of the outer leaves from the cabbage, you're looking for roughly enough to cover the pastry twice over.

12. Parboil the cabbage leaves in a pan of boiling salted water for a few mins, enough to soften but not weaken the leaves.

13. Take the cabbage leaves and place 2 layers over the pastry, leaving around a 2cm gap all around the edge.

14. On top of this, lay the chicken thighs with the inside facing up and flatten as much as possible.

15. Take the red onions and layer these on top of the chicken.

16. Take the goats cheese block and lay along the centre of the chicken thighs.

17. Very carefully take the edge of the chicken thighs nearest you and slowly roll over to make a roll with the goats cheese and onion in the centre.

18. Take the edge of the pastry and cabbage nearest you and carefully roll over to cover the chicken thighs.

19. Make a full roll with the pastry and seal the long seam with fingers and some beaten egg.

20. Take the ends of the pastry and trim any excess, pinching the ends to seal and then fold underneath. The long seam and folded ends should now be underneath the pastry roll.

21. Place the pastry roll onto a baking tray and place to one side.

22. Put a medium pan of salted water to boil on the hob.

23. Peel, core and then dice the butternut squash.

24. Peel the potato.

25. Cut the sides away until you have a rectangle block approx 6cm x 3cm x 3cm.

26. Cut the block lengthways 3 times and then each slice the same again so you are left with 9 chips of approx 6cm x 1cm.

27. Place the chips in a bowl and pour over the olive oil and add the Thyme leaves, toss until the chips are covered in the oil and leaves.

28. Put the wellington into the oven for 30 minutes, brushing with beaten egg after 20 mins to allow pastry to golden nicely.

29. Put the butternut squash into the boiling pan for 20 mins until cooked.

30. Place the chips on a baking tray and place in the oven for 18-20 mins or until golden brown.

31. To make the sauce, heat 1 Tbsp olive oil in a small pan, then add the wine and chicken stock.

32. Reduce the sauce by half and then add the cream.

33. Simmer for a few minutes and season to taste.

34. Drain the butternut squash and mash with some soft butter and pepper.

35. Serve wellington in two halves, place chips in a stack and serve with butternut squash mash.

36. Add cream and white wine sauce as desired.


Burnsy
 
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