Masterchef UK Professionals
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Rasam Inspired Broth with Noodles
Rasam Inspired Spiced Tomato Broth with Vermicelli Noodles, Mussels, Prawns, Chorizo, and Vegetables
Senior sous chef Dhananjai made a dish inspired by rasam, a South Indian spiced tomato broth. He adapted the traditional dish, which is typically eaten as a finisher with rice, by using vermicelli noodles instead and adding seafood and chorizo. He said: 'My cooking style is derived from my experiences in life, my travels, my history, my heritage, my background. That's unique. Nobody else has that.' He described the original rasam as 'a finisher where you add it with the rice and finish up everything so that you don't waste anything on your plate.' The judges noted the seafood needed to be beautifully cooked and the broth needed real depth of spice and flavour to carry the whole dish.
The rasam broth has heat in there with the spice. It still sits on the tongue, and a hint of tomato running through it. I quite like that. But once it's been poured onto this dish, everything else is lost in it. All I have is the spices.' 'I think the seafood is cooked beautifully. It's not that refined, but what I'm getting is a comforting, warming bowl of spicy seafood broth.' 'Your vermicelli doesn't really grab hold of anything, that's bland. Your broth has got spice, but it lacks body. For me, it's just not hitting the mark, unfortunately.' Dhananjai was selected as one of the five chefs required to cook again.
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