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Celeriac rose, shiitake, hazelnut furikake
Celeriac rose, shiitake, hazelnut furikake
As seen on TV
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Who made this dish?
Corrin
A plant-based course. Corrin shaped celeriac into a rose form by poaching thin slices until pliable, assembling and tying the petals in place, then poaching the assembled rose in soy milk. The celeriac trimmings were blended with a little garlic and nutritional yeast (Engevita) to make a savoury puree which served as the base of the plate. Shiitake mushrooms were marinated in teriyaki sauce and barbecued, then sliced and arranged around the rose. A hazelnut furikake seasoning of seaweed and sesame was scattered across the dish. Corrin had planned to include puffed wild rice in the furikake but was unable to puff it in time: 'We got any different wild rice than that? This isn't puffing.' The charred celeriac and turnip offcuts were added to a warm broth served alongside. Corrin described the furikake as going onto a forest floor effect. The dish was served alongside a recording of Richard Burton. Tommy's concern during cooking: 'I am not usually a fan of things being made into roses because generally you have got to manipulate them so much. It does not usually deliver on flavour. And that is what I really care about.' Corrin on the finished celeriac: 'The celeriac is soft enough. There is a tiny bite to it, but it is not raw at all.'

VETERAN ROUND: Self-scores from all four chefs after tasting: Corrin 8, Dan 7, Carl 7, Jon 8. Tommy Banks formal veteran score: 8. Tommy's formal feedback: 'I felt like it did look like the opening scene with the moon peeking through the forest. The poach of the celeriac was integral to the dish. It had a good mouth feel. It was soft but pliable, so you could actually create the presentation you wanted. The broth was warm and comforting. Maybe a little bit of vinegar in that broth to bring some acidity would help balance the whole dish. You talked about a puffed rice component that was missing. I think if you had brought that in, it would have added a bit more crunch, which the dish needed.' Andy Oliver: 'When you told us you were going to make a rose out of the celeriac, I was a bit worried. I got kind of an 80s hotel freak out. But I really enjoyed it.' 


BANQUET FINAL: Added potato to the celeriac rose preparation (Corrin: "Potato and truffle match made in heaven"). Added a potato, truffle and celeriac foam at the base. Infused the broth with shiitake mushrooms and blackened onions to address previous criticism of it being one-note. Added finger limes. Teriyaki shiitake mushrooms and additional truffle around the rose. Furikake built from wild rice (puffed), toasted sesame seeds and seaweed. Served on wood with a herb bouquet on the side of the broth to be sniffed while drinking.

Reception at the pass. Marli Siu (guest): "Those mushrooms were really well flavoured. The broth's delicious." Lorna McNee: "The dish is better this time. The intense shiitakes at the bottom were really nice. And the potato celeriac, a spoon in there as well, really delicious." Josh: "It shouldn't be as tasty, mate." Lawrence: "It's really warm and comforting. I love all that umami the seaweeds bring." Tom Kerridge: "On so many different tones and notes. It's got acidity. The potato is cooked just right. Got enough crisp balance to it. Furikake, I think, is delicious. That crunch that goes with it." Phil Wang: "The food just marries with the presentation so well. It feels like you're eating out of a hole in the tree." Tom: "It does lay down, actually. We mean business here."


Final result: 3rd place. Lorna McNee: "The broth was absolutely delicious, and it brought a real zen to the chamber. Everyone absolutely loved it." Tom Kerridge: "Love that dish, Corrin. Gave it a nine."

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