The Final
After months of searching, hundreds of miles of travelling and plenty of tasting, the final has arrived! It's been quite a journey - an ordeal even for some! And who would have imagined at the start of the competition that it would be an all-girl final?
Poor Aldwyn was sent home last week. Although his cooking had pleased the Dudley and the judges throughout the competition, Jan secured a place in the final with her interpretation of René Bérard's recipe by a hair's breadth.
Nesta Treharne from Pontarddulais and Anna Brown from Kidwelly will join Jan from Ruthin in the final. Of course, the three will face the most difficult challenges of the series so far, requiring them to summon up all the knowledge they've gathered during their time in Provence.
But who's beaten the best of the best, shown themselves to be a true star in the kitchen and pleased those Michelin Star chefs over in France? Out of the three ladies who've made it to the very last programme, who'll be hanging up their apron as champion, and whose apron will be one great heap on the floor? This week the exciting and emotional journey comes to an end and only one can win the big prize, a week at Raymond Blanc's famous cookery school at Le Manoir aux Quat'Saisons...will it be your favourite that comes out on top? Meet us for a final rendezvous at Chez Dudley to find out.
The Contestants
René demonstrates how to fillet fish - properly!
It's real pleasure to watch a master at work. And the three contestants were suitably impressed with René's fish filleting techniques.
Looking at the ingredients on the table, Jan was guessing that the next challenge might be to cook a bouillabaisse. But first, Dudley wanted to show them something...The Sanary Bouillabaisse Festival! Where, according to the Guinness Book of Records, the residents of Sanary cook the biggest bouillabaisse in the world.
Bouillabaisse Challenge
Bouillabaisse is one of the most popular recipes of the region and there are over 12 different ways to make it. And as you'd suspect, René prefers the most traditional and most complicated recipe.
The girls have had all night to study the recipes and to make notes ready for the challenge in the morning. They enter the heat of the kitchen ready to create one of the most difficult dishes so far...but wait....Dudley has another surprise! He takes their notes away and the three are left alone with only their memories to serve them well. They are furious!
Unfortunately for Nesta, her bouillabaisse wasn't up to scratch and she was out of the final.
And the one that went home...
The one that went out...
The Final Challenge
A challenge to end all challenges! To prepare a 2 course meal, exactly as they would in a top restaurant, to 3 very important mystery guests. The girls could choose to cook either a starter and main course or a main course and pudding. But the pressure is really on this time. Elen plays the part of the impatient waitress while Dudley imitates Gordon Ramsey in the kitchen.
They have an hour to prepare the dishes and only a quarter of an hour to make them once the orders come in.
Anna chose to prepare a monkfish starter and a lamb main course, while Jan chose a monkfish main and a pear and thyme pudding.
It was very close and the three guests, René Bérard, Guy Gedda and Max Callagari were suitably impressed. However there could be only one winner of Chez Dudley...and they chose Jan!
The one who won...
The one that went out...
Recipe: Bouillabaisse
Ingredients
17½ lbs of fresh fish - Scorpion fish and at least 6 other varieties e.g. Greater Weaver Fish, Angler Fish, Gurnard, Whiting, Sea Bass, John Dory, Crab and Lobster or any other fish of your choice.2 large onions - finely chopped
12 tbsp olive oil
4 tomatoes - remove the skin and cubed
1 bouquet garni
1 orange - zest only
4 garlic cloves - finely chopped
1½ tsp saffron
pinch of salt and pepper
1½ lbs potatoes (optional)
1 baguette
Method:
Prepare the fish and separate the hard meaty fish (Scorpion, Angler, Greater Weaver, Gurnard, Crab and Lobster) from the lighter fish (Whiting, Sea Bass and John Dory).
In a frying pan, lightly fry the onions in 8 tbsp of the olive oil - do not allow to brown.
Add the tomatoes, bouquet garni, orange zest, garlic and saffron to the onions.
*If using potatoes, you should add them to the pan now as and place as a layer on top of the vegetables*
Add a pinch of salt and pepper.
Place the meaty fish on top of the vegetables and add the remainder of the olive oil. Allow the flavours to intensify for 10 minutes before adding enough boiling water to cover the fish. Bring to the boil, reduce the heat and allow to simmer for 5 minutes.
Add the lighter fish and boil quickly for 5-7 minutes.
Place a slice of baguette in a bowl and pour the soup (liquid only) over the bread.
Serve the fish, crab and lobster in a side dish.
Recipe: Rouille to accompany the Bouillabaisse
Ingredients
2 cloves of garlic2 red chillies
pinch of cayenne pepper
pinch of saffron
2 tbsp breadcrumbs, soaked in chicken stock
150ml olive oil
Method:
Grind the garlic and chillies in a pestle and mortar to create a paste.
Add a pinch of cayenne powder and saffron.
Squeeze the liquid from the breadcrumbs and mix into the paste. Gradually add the olive oil until the paste resembles a mustard texture.