A little while ago, we asked you to accept our challenge of cooking a Pad Thai. We had a few entries and today are happy to present our winning dishes!


We have one winning dish this week - with 9 votes the Pad Thai presentation above which is the one Murray cooked last week! Hoorayyy!!! YSE has won the challenge - this time!

We do have an interesting situation for the rest of the entries though, 6 votes each! Therefore we have decided to simply split the remaining points up between the 3 contestants. Second place gets 20 points, third gets 10, so in total we have 30 points to be given away.

Check out our competition details and leader board here.

Remember: every point you win in our competition reflects a direct discount in British Pounds. If you are the winner, you easily snatch a £30 discount - simply for cooking a lovely dish, something you probably do anyway a couple of times, if not every day of the week!
 

The winning presentations below
Left to right:  Reuben Bacon, Dan Jacques, John Gilbert

Thanks everyone for participating and congratulations!!!



THIS WEEKS CHALLENGE


Vanilla panna cotta with tuiles and blackberry compote

Our next challenge recipe - a lovely dessert this time which doesn't take long to prepare, and is an easy way to impress your friends or family with a stunning looking finish to dinner!

Panna Cotta (6)
600ml double cream
1 vanilla pod, split lengthways
1 teaspoon vanilla extract
50g caster sugar
2 leaves gelatine

Tuiles
30g icing sugar
20g plain flour
20g melted butter
1 egg white (small)

Coulis
200g frozen blackberries or blackcurrants
75g brown sugar
3 tablespoons crème de cassis

Method:
This Italian classic should be just set enough to hold its own shape… nothing more!

Put cream in a heavy pan and bring to the boil with the split vanilla pod extract and sugar. Infuse for 30 minutes then bring back to the boil. Once the mixture has come to the boil, remove from the heat to cool slightly.
Dissolve the gelatine in cold water for a few minutes. Squeeze the water out and mix gelatine into the cream. Never add the gelatine to boiling liquid or boil again after adding, it will not set.
Strain the cream then divide the mixture evenly between the moulds. Cool, and then chill in the refrigerator for at least 12 hours.

Make the tuile mix by mixing all the ingredients together.
Line baking tray with silicone. Make a plastic template using an ice cream lid. Use the template and a small pallet knife to scrape the mix onto the mat as thinly as possible. Bake at 160°C for 5-6 minutes until brown.

Ease off with palette knife and twist around a wooden spoon handle while still hot. You have to work quickly so it’s better to only make a few at a time.
Once firm, slip them off and store in airtight container.

For the coulis, in a saucepan on a gentle heat, add a splash of water to the blackberries, sugar and cassis and warm through until the sugar is dissolved.

Remove panna cottas from the refrigerator and allow to return to room temperature before serving.  Unmould and serve on a plate with the warm poached berries poured over the top and finished with a tuile.

Good luck with our new challenge, and check back to our Facebook page to see our tutor attempt shortly!