No kitchens in this episode, folks! This week, the teams camp out in the wilderness of Grand Mesa, Colorado, and have to live off the land. The dueling teams will have to forage, fish and hunt their way to victory, and Richard and Claire are looking for who has the most creativity and resourcefulness to create flavorful dishes in what they find.
The chefs journey onward to set up camp.
On Team U.K., Mark is in his element in the wilderness, but other teammates aren’t so thrilled as Sophie isn’t a fan of camping and Rebecca hates bugs. But hey, somehow they will get on. Right?! Meanwhile, over on Team U.S., Cody is attempting to humble himself, taking a step back from his ‘leadership’ role. However, as the episode progresses, we get a sense that this won’t last for long!
The Brits are off to a rocky start in the fishing department, and the fumbling Ed is finding it particularly tricky. Mark is afraid his antics may actually scare the fish away! But surprisingly, the squeamish outdoors newbie Rebecca comes out with quite a few fish, proving that despite her tendency to whine, she is still an asset to the Brits.
When Cody spots where Rebecca is finding all the fish, he attempts to make his way over to her turf, but this doesn’t go over too ‘swimmingly’. The two feisty souls get into a rather ugly shouting match, and Cody calls Rebecca some pretty horrible names. Cody retaliates, but it’s too late. He gets SERVED with a plate of scolding by the tough forager Brit, Mark. “She may be a pain in the backside,” he says, “but she’s my pain in the backside.” You tell him, Mark!
Over at the U.S. camp, relaxed rocker Stan awakens his fishing roots and catches one after the other. At the end of the day, the Americans catch more than the Brits, despite Mark’s expertise. But foraging is another story. Brit Caroline tries her hand at hunting, though she’s “never shot an animal in her life,” and even Johnnie finds his inner caveman, and has at it, killing a few. The Brits have a leg up on the Americans when it comes to foraging too, it seems, which makes Stan nervous.
After a long day, the camps talk strategy on what they’re going to prepare and cook for tomorrow’s challenge.
The next day, the chefs get to work! Team U.S.’s Cody actually manages to take direction, for once, from Bianca and Ronaldo makes a prairie dog stew. Team U.K.’s Johnnie, Mark and Ed butt heads as Ed doesn’t seem to have any impressive ideas to contribute, which starts to frustrate the two Type A team members.
Finally, the chefs present their menus:
Nettle and Butternut Squash Soup
Trout un papillon
Vanilla Cinnamon Apple Rice Pudding with Wild Rose
Trout – 3 Ways smoked on top of Pad Thai, served with a Dandelion Green and Violet Pesto
High-Lo Salad with Russian Thistles
Rustic Colorado Gypsy Stew
Glacier Lilly Rice Pudding
Team U.S. turned out an impressive array of foraged food.
A group of locals, along with Richard Corrigan, judge the dishes and are impressed with Bianca’s rice pudding and Team Brit’s Bean and Nettle Soup. But Richard wasn’t a fan of Sophie’s Rice Pudding. At the end of the day, the judges go with Team U.S.
The elimination challenge was especially brutal this time around, with a double elimination. Team U.K. had to choose three chefs to cook-off in the challenge. They choose Sophie because of her failed rice pudding, Rebecca because of her constant ‘tude and Ed for, well, failing to impress anyone thus far in the competition.
To Team U.K.’s surprise, Rebecca’s cooking skills save her yet again, bringing her through for another round. The team welcome her back, and begin calling her “boomerang Becca.” Unfortunately that means that Sophie and Ed must pack their bags to head home.
Rebecca’s winning elimination dish of Chorizo and pheasant broth.
What team will win next week?
Watch what host Claire and judge Richard had to say about the Grand Mesa challenge.
Plus,try your hand at Bianca’s delicious winning rice pudding recipe!
Made by Bianca of Team U.S. (pictured on the right end of the table above)
2 ½ cups whole milk
1/3 uncooked white rice
pinch of salt
van1/4 cup dark brown sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
1/3 cup dried cranberries
1/3 cup dried apples, chopped
(MISSING THE LOCAL FLOWERS THAT WERE GATHERED FOR THIS RECIPE)
In a heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25minutes. Stir frequently. In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, whisking to incorporate. Add egg mixture back into the saucepan of rice and milk and stir, on low heat for 5-10mins, until thick. Do not let the mixture come to a boil. Stir in cinnamon and dried fruit.