Programme 2
Pan-fried filet of sea bass with basil scented new potatoes and a sweet red wine reduction

For the basil scented potatoes:

1. Place 2-3 sprigs of fresh basil stalks in a saucepan with cold water and a little salt to taste. Add the potatoes and bring to the boil. Reduce heat and simmer for around 15 minutes, until the potatoes are almost tender, adding the basil leaves with five minutes remaining.
2. Drain the potatoes, refresh, cool and peel. Crush gently with the back of a fork and stir through a generous amount of the basil oil. Fry gently for a few minutes before serving.

For the sweet red wine reduction :

1. Fry the shallots in butter, for around 4-5 minutes, until soft. Add the chilli, rosemary, lemongrass and the puree and continue to cook for a further 2 minutes or so.
2. Pour in the red wine and reduce by half, this should take around 15 minutes, adding the chopped basil leaves during the final stages. Add a pinch or two of sugar to taste and strain through a fine sieve.

Carrots :

1. Peel the carrots and place in a pan of boiling water, alongside a teaspoon of butter, a sprig of rosemary and a pinch of sugar.
2. Cook for around 5 minutes, the carrots need to be served al dente.

Mange Tout:

1. Remove the tops and the tails of the mange tout and blanch in boiling water for around 1 minute.
3. Drain, place in a bowl and stir through around ½ tbsp of butter. Season to taste .

The Fish:

1. Trim the filets and remove any remaining pin bones. Cut into equal-sized portions and score the skin with a sharp knife. Season to taste.
2. Heat some of the basil oil in a pan and fry the fish skin side down for 2-3 minutes. Ensure that the skin is crisp before turning and cooking for a further 1-2 minutes.
3. Serve with the vegetables, drizzling with the red wine reduction.

The Judgement

Dudley

Llinos

Bryn

Overall mark: 5/10

Programme 1
Various Tapas

Beef with red pepper and shallots:

1. Fry the beef, add shallots, chicken stock and red pepper.
2. Cook for 5 minutes, add beef stock and thicken.

Lemon and tarragon chicken in a sweet creamy sauce:

1. Fry the chicken and tarragon in olive oil and add garlic and lemon juice, create flame and cook until flame dies, add cream and sugar.

New potatoes in a spicy sauce:

1. Fry sweet pepper and white onion, add tomato puree, chicken stock, smoked paprika and sweet chilli sauce (red chilli, vinegar, sugar, white wine and honey)
2. Separately- fry new potatoes which should be pre-boiled in olive oil and finish by adding them to the spicy sauce.