2015 Master Chef menus revealed

From local cheese, chicken and vegetables to Orkney buffalo, pheasant and fudge – tonight’s Orkney Amateur Master Chef competition, sponsored by Jewson and NorthLink Ferries, will really get the taste buds working overtime!

The stage is set for the 2015 Orkney Master Chef competitors

Four talented local amateur chefs will each be conjuring up a three course meal against the clock and in front of the capacity crowd at the Orkney Theatre tonight. Their dishes will be judged by a panel of experts as well as some audience members before the overall winner is announced.

Here’s a look at the menus you can expect from the culinary competitors…

Chef- Firdous Shaikh

Starter - Akbary Kebabs. Orkney chicken marinated with cream yogurt and spices, filled with cheese and saffron.

Main - Smoky Beef with Rogani Paratha. Orkney beef cooked in yogurt and spices with smokey aura, served with flat cotton soft bread seasoned with poppy seeds, sesame and herbs.

Sweet - Royal Delight. Bread cooked on a very slow flame in Orkney milk and cream flavoured with nuts.

Chef – Erica Clarkson

Starter - Post-reel Rumbledethumps, topped with Orkney cheddar cheese, served with slow-roasted red onions, Highland Park ketchup and a side of granny Margaret’s scotch broth.

Main - Pan fried fillet of Orkney Buffalo, topped with a ‘seafood and eat it’ scallop, served with a pea and spinach barley risotto, raw vegetable salad and a black-portent jus.

Sweet - Cranachan with a raspberry and Highland Park cream, decorated with spun sugar and sprinkled with crystallised rose petals.

Chef – Caroline Critchlow

Starter - Goose meat palmiers, dipped into Quoy grown celery and pea soup.

Main - Orkney pheasant ballentine, stuffed with Orkney portent soaked prunes wrapped in Shapinsay cured meat. Served with a game chip basket stuffed with Quoy vegetables and served with a Highland Park whisky gravy.

Sweet - Autumn cinnamon apples baked in an Orkney cheese short-crust pie, served with homemade custard, using eggs from the Quoy.

Chef - Kerry Leask

Starter - Surf ‘n’ Turf Fishcakes, stuffed with haddock, bacon and cheese, served with a tartare-style sauce.

Main - Raspberrylicious Duck. Pan roasted duck with a hint of cinnamon, served with an Orkney raspberry sauce.

Sweet - Orkney Fudge Pudding served with a toffee sauce and Orkney fudge ice cream.

Doors open at the Orkney Theatre at 6.15pm, with audience members to be seated by 7.15pm. The action gets underway at 7.30pm.

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