Great British Menu ™
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'Pillars of Wisdom'
Ayesha: "If you don't stab an aubergine (eggplant) before you put them on the fire, they explode. So my dish is called "Pillars of Wisdom" and it is based on T.E. Lawrence, also known as Lawrence of Arabia. He was a good Welsh boy."
Ayesha: "I love aubergines (eggplants), so I'm roasting these, and then they're going to be glazed with miso and some of the resting liquid from the burnt aubergines. We've got smoked almonds with nutritional yeast that sort of create a crumbly sand texture. I'm making a baba ghanoush, but I spike it with lots of pomegranate molasses, so it's really sort of sharp and tangy."
Spencer Metzger: "So that's an aubergine puree?"
Ayesha: "Yes, with lots of tahini through it. And I've taken aubergine skins that have been burnt, so they're deep fried."
Notes taken during cooking
Spencer Metzger: "The only concern I have with this dish is the way she cooks is very wholesome and very hearty. I just hope she hasn't over chef-ified it."
Ayesha is making a miso glaze and creating sand by mixing a thickening agent with tahini."
Ayesha: "I've got some tahini sand to be like a desert. And also I've got sort of a smoked almond crumble."
Spencer Metzger, talking after tasting:
"Ayesha's tahini sand had a really powerful flavor from the tahini. She's just got to be careful how much of that goes on the plate because the texture and flavor can be quite overpowering."
Plating
Ayesha: “Right, let's have a look at my aubergine. We want them to be soft and squishy.”
Tahini sand and almond crumbs are first.
She adds aubergine puree and miso glazed aubergine.
Pomegranates go on the top of each plate.
Finished with pickled onion, fried brick pastry, and aubergine skin crisps.
Ayesha's mountain scene is complete.
Spencer Metzger: “So, Ayesha, how do you feel everything's come out?”
Ayesha: “Know what? I'm happy with the appearance.”
Spencer Metzger: “Aubergine puree itself. Is there enough of that?”
Ayesha: “I think it's enough textures. I kind of love it, but I'm also convinced it's the worst thing I've ever done.”
Peers, tasting behind the scenes
“Dan, your thoughts?”
“I'm not that keen on aubergine, but, yeah, it was nice, you know, I enjoyed it. “
Back in the Judging Room
Spencer Metzger: “And how about the tahini sand?”
Ayesha: “I think it adds a really nice visual element.
Peers, tasting behind the scenes
“What do you think about the tahini sand?"
“The concept was great. I think it did get a bit lost. The texture's gone, and it just blends in with everything else, really.”
Back in the Judging Room
Spencer Metzger: “And the crisp. How's that come out for you?”
Ayesha: “I think it could have been fried slightly higher and slightly longer. I think it's a little bit pale.”
Spencer Metzger: “You know, to score this dish, what would you give it?”
Ayesha: “I would probably say a seven. That could have been more refined techniques. That could have been more delicate elements.
Final Judging
Spencer Metzger: “Ayesha, for your dish, Pillars of wisdom, your barbecue aubergine had a really lovely flavour, and I really like the miso glaze. The aubergine puree was great. Perhaps there was a little bit too much on the plate. The tahini sand was interesting.”
“However, at the bottom of the dish, with the aubergine on top, it all kind of merged into one. I liked the fried aubergine crisps. Had a great texture and a really nice flavor. What I want to say to you, Ayesha, is just cook what you cook well, and I promise you, it's going to be great.
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