Masterchef UK Professionals
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Ravioli with Chicken Liver Parfait
Ravioli Parcels Filled with Chicken Liver Parfait, Shredded Chicken Thigh, Chicken Herb and Garlic Ragu, Mushrooms, Peas, and Grated Parmesan
{Georgia}: "I wasn't expecting chicken at all. I was kind of prepared for pastry, so it's thrown me off a little bit."
{Georgia}: "Would definitely say I'm a last minute dot com kind of chef. It kind of just comes to me, so I'm hoping that happens today. So today I'm taking you to Italy. I'm planning on doing a pasta with a chicken ragu sauce with lots of herbs and garlic and some lemon."
{Monica}: "What are you doing for the pasta?"
{Georgia}: "I'm still working it out, but I'm going for a filled pasta with chicken liver pate. Then I'm thinking about some crispy chicken skin. Yeah, ideas are still coming."
{Marcus}: "How are you with inventions then?"
{Georgia}: "I worked for a year at a charity where we relied on surplus ingredients to cook for vulnerable homeless people. We were cooking for 120 people a day and we could get some very random stuff in a delivery."
{Marcus}: "So this should be a breeze."
{Georgia}: "Well, I hope so."
{Georgia}: "I spent a lot of time making pasta in Italy. I used to give classes on how to make fresh pasta. So this better be good."
{Georgia}: "That's burnt. Don't look at that."
{Marcus}: "This looks a little hectic."
{Georgia}: "Yes."
{Georgia}: "I am not very happy with what I've produced. I just feel like I let the nerves get the better of me." Voiceover (Marcus): "So Georgia is using the thighs to make a chicken ragu. She's got them gently cooking in milk, but when I think of the word ragu, it's cooked for hours and hours. So how to get the best flavour in a short period of time, that's the key."
Voiceover (Monica): "The chicken liver parfait, she's taking the chicken livers, she's cooking them off with some shallots, some herbs, adding some wine to it, bit of cream and then blend it nice and smooth. The chicken liver parfait needs to still be a little bit undercooked so that when the pasta dough is cooking, it will just finish it off."
Monica: "Georgia, I think your presentation is actually a representation of how you are feeling. You've made lovely ravioli parcels and then sort of hid them underneath everything so that you were almost unsure you wanted us to find them. But the pasta making, spot on. I like the idea of the pulled chicken thighs, but maybe put them under the pasta so they're not drying out on top and they're soaking up all this wonderful sauce. It's creamy, it's delicious."
Marcus: "The chicken liver parfait in the ravioli is absolutely fabulous. It's got a lovely parfait pate style farmhouse flavour, which I love about chicken livers. I'm surprised you got that made in such a short period of time to that quality. Start putting the doubt to one side because there's a good cook in you. What we need to see now is you just sort of start to flourish and stop worrying. Just get on with it."
{Georgia}: "At the end, I'm quite happy I got a plate of food up because it didn't look like I was. God, it's so hard to do it in the time and it's just that panic that builds up and I'm shaking the whole time." {Georgia}: "Better than I thought."
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