Rye Waffle with Pine Nut
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Rye Waffle with Pine Nut Garlic Butter and Hen of the Woods Mushroom
A small English rye waffle topped with a pine nut and blanched garlic butter, pickled hen of the woods mushroom, and deep-fried hen of the woods mushroom. Jack blanches the garlic to take the heat out and speed up cooking. The waffle has a natural sweetness from the rye. The dish uses two preparations of the same mushroom for contrast: pickled for acidity and deep-fried for crunch.
Lisa Goodwin-Allen ranked this 4th (last) in the canape round. Lisa said: "It was good, but I felt it was just a little bit dry. I was wanting a little bit of moisture in it." The dish lacked a wet element or sauce to bring it together. Despite being ranked last, it was still considered a solid canape.
FINALS JUDGING -- Changes: Made the canape smaller and softer; previously too crunchy and dried out. Added more chutney, less waffle. Increased acidity. Added black garlic chutney element. Tom: "The black garlic chutney comes through quite nicely." Found insufficient variation in the hen of the woods: "I don't think there was enough variation in it." Lorna: "Tastes a bit stale" on the wafer. Debbie: "It was quite thick." Phil: "It did take a while to chew. It was in my mouth for a long time." RESULT: Paul's canape won unanimously.
