My name is Liz and I am a “Masterchefaholic” … sorry Manu!!  What I love about Masterchef is that the best cook wins on the day.  The judges have the final word and there is an amazing camaraderie and support between the contestants who are under extreme pressure to perform.
I can’t think of any chef who is more intense and intimidating than the remarkable Marco Pierre White (except maybe Gordon Ramsay).  During Masterchef’s “Marco Week” I found myself yet again captivated by this enigmatic and intelligent chef.  Marco’s book “White Heat” rests proudly in my recipe book collection.  Featuring a stylish black and white cover, on first glance it does not appear to be a recipe book.  I very much enjoyed reading about Marco and his intense obsession for food.  Marco’s dishes are a gastronomic delight and superbly presented.   At the top of my “love to try” list would be Ravioli of Lobster with a Beurre Soy Sauce, Potage of Shellfish with Truffle and Leek or Assiette of Chocolate.  I will, however, give the pigeon cooked in a pig’s bladder a solid gold miss!!
As much as I would love to recreate Marco’s divine dishes, I need to win Gold Lotto to be able to afford the ingredients.  To substitute or use less expensive ingredients would be a disservice to the great Marco Pierre White.  For now I will save this treasured publication for those times when I want to read and enjoy.
Until next week, I leave you with a few words from the great man …
“Be generous, be extravagant.  Without generosity there’s no love, and without love there’s no understanding.  A mean cook is a failed cook” - Marco Pierre White

Better late than never!!!  Way, way back at the end of November 2014 I decided that I really should use my cookbooks more often (as I tend to use my hand-written recipes or those which I have torn from magazines).  Well ... that didn't pan out.  So, I am going to try, yet again, to use my treasured recipe book collection, and share the results with you.
The first dish I prepared (way back in November 2014) was Chermoula Marinated King Prawns from page 11 of "The Heart of the Home" by the lovely Julie Goodwin.
This was a simple dish to prepare and just perfect to toss on the BBQ on a hot Queensland summer afternoon (served with a XXXX beer of course).  I prepared the prawns a few hours before serving to allow the flavours to develop.  The only change I made to the recipe was to add a finely chopped red chilli for a little "kick". 
Simple, spicy, tasty and a real crowd pleaser.  This dish ticked all of my boxes.  Thanks Julie.
Until next time,
Cheers
Liz