Specials
2011-12-09 | Reality | 9 episodes16 Seasons
Episode
Michel's Classics (2011)
Hot off the back of MasterChef: The Professionals, double Michelin-starred Michel Roux Jr gives MasterChef fans and serious cooks a culinary masterclass, demonstrating classics from the latest series as well as others from his legendary heritage. In the first of these two half-hour specials, Michel lovingly prepares sumptuous dishes close to his heart with unique tips and historic notes from his Roux heritage. Michel introduces us to indulgent French classics at their most delectable, with dishes such as the divine Burgundian classic oeufs pochés meurette - a red wine poached egg on fried brioche with mushroom duxelle; an incredibly extravagant brunch for even the most practised of diners. We also see the paté of all patés - dodine de canard aux pistaches, a whole stuffed duck with pistachios prepared over three days and served as a terrine with pickles. Finally, there's the sublime patisserie St Honoré a la crème chantilly, choux buns with caramel and crème chantilly in abundance. This is cooking at its most extravagant but Michel Roux Jr guides viewers through these beautiful dishes with ease and flair, leaving their mouths watering.
Michel's Classics (2011)
Double Michelin starred Michel Roux Jr gives MasterChef fans and serious cooks a culinary master class, demonstrating classics from the latest series as well as others from his legendary heritage. Michel lovingly prepares sumptuous dishes close to his heart with unique tips. He introduces us to legendary French classics including Poulet de Bresse cuit en vessie - chicken with truffles cooked in a pig's bladder, a more flavourful method akin to a water bath. Then there is the awe-inspiring Pied de Cochon farci aux morilles, stuffed pig's trotter with morels, sweetbreads, and mash on the side - comfort food at its absolute finest! Finally for dessert, a delectable chocolate and raspberry tart.
Michel's Classics (2012)
In this episode, Michel cooks a luxury breakfast of "Oeuf PochéCarême with Blinis" - poached egg and salmon nestled in an artichoke heart and made even more luxurious with lashings of fresh truffle; the beautiful and highly unusual monkfish liver three ways; and a sumptuous dish of braised saffron sweetbreads like his mother used to make. The savoury spectacles are rounded off with the more-ish sounding "Beignets a la Crème Frangipane", sweet cream filled dumplings fried in batter, served with sweet and sharp raspberry coulis - heaven!
Michel's Classics (2012)
In this episode, Michel encases a honey and rosemary infused chicken into a salt crust, creating a moist roast that is cut out of its casing with great theatrical effect! He makes a hand raised sweet and spicy mutton pie and cooks a legendary Escoffier recipe "Supreme de Volaille Agnes Sorel", chicken and tongue served with rich, unctuous sauces. After all this rich food, what could be better to round off the feast than a beautiful and fun Beaujolais berry jelly with creme anglaise and Charlotte biscuits.
Uncovered (2013)
This one-hour one-off special takes a behind-the-scenes look at the highs and lows of the past five series of MasterChef: The Professionals. Judges Michel Roux Jr, Monica Galetti and Gregg Wallace uncover the secrets behind the series - the best and worst food, what it is like to take part, what it is like to be judged by them and how to impress.
