Great British Menu ™
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A Chemist's Lunch
{Amber}: "My starter is called a chemist's lunch, and it is inspired by the celebrated chemist Humphrey Davy, who discovered lots of different earth metals." {Amber}: "We, funnily enough, got earth metals, earthy vegetable flavors going on, but really a lot of it comes from how the dish is presented." {Amber}: "I'm going to pressure cook to really intensify that beetroot flavor. Going to be slicing that and doing some cornets and then serving that with a toasted sunflower seed sauce." {Amber}: "The lemons are used to make a little lemon gel to really elevate the earthiness of that beetroot. There's a few little surprises in there." {Amber}: "Yeah, I wanted just a really clean flavor of beetroot running through that dish." {Amber}: "I am disappointed with the consistency." (re: sauce) {Amber}: "Touch too thick." {Amber}: "I would only toast a third of the sunflower seeds rather than a half of them to get that better balance in the sauce." Self-score: 7. Peer scores: 8, 8, 7.
Judge: "I like the presentation. It was fun, and it got me connected with the brief. I really thought that was really fantastic. The beetroots were cooked nicely, but underwhelming. The sauce is very comforting. I love the viscosity. Yes, it was a little bit too thick, perhaps. If your sauce hadn't been so thick, you might have got that balance, but it's got great potential." Peer: "Think you've really concentrated the beetroot flavor. You really do get hit in the face with the beetroot." Peer: "I think the sauce is really nice." Peer: "I would have liked a little bit more acidity just to lift it." Final Score: 6
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