We have come to the second last episode of Recipe to Riches Australia for this year. Last night was the last recipe to make it through with a chance of winning $100,000 and a business partnership with Wollworths. Next week will be the final. Who do you think will win?
Tonight I am actually putting all the recipes through their paces with a group of friends. A group of foodie types, and a few bloggers in the mix as well. We will taste, critique and come up with the recipe we think should be the ultimate winner. Decision will be made on the product alone. We won’t be taking in to account the sales, as Recipe to Riches will be doing. I don’t have those figures in any case.
I will announce who we think should win Recipe to Riches Australia 2013 on Belly Rumbles next Monday 11th November, before the final airs on Tuesday 12th. You will be able to then see how right we got it or how very very wrong.
Episode 11 was all about party food. Again I am a little lost on some of the choices that made it through with a golden ticket to batch up. Two of the golden ticket recipients, ultimately the two that didn’t end up winning, I didn’t automatically relate their recipe as party food.
Alan’s famous goat sausages, sausages don’t scream party to me. They do sound like an interesting sausage, which screams BBQ. I just don’t see myself at a party picking up a big sausage to munch on while I sip my sparkling white.
Vinny’s Hot sauce for wings, they use it on everything. So yes, can see the product as a party food contender. It just isn’t a stand-alone party contender, it needs something to be ‘saucy’ with. My only issue with this product is that we have already had a hot sauce and rib sauce make it through to the finals.
The winner, as you know, was Horton’s Jangles. There was a lot of deliberation on what to call Ramsey’s spicy balls, personally I would of left it at that. Jangles? Sort of reminds me of shoes a New Zealander would wear.
Chicken & Pork Meatballs
Ingredients: Chicken (37%), pork (37%), oyster sauce (water, sugar, salt, oyster extract, thickener 1422 from maize), yeast extract, colour 150a, food acid (citric acid), hydrolyzed vegetable protein, vegetable gum 415, preservative 211, water chestnuts, rice flour, fish sauce powder (fermented fish, dextrin), sugar, herbs, spices, dehydrated vegetables, salt, antioxidant 316, preservative 223, desiccated coconut (preservative 220), spice extract, flavouring, food acid 262.
Allergen advice: Crustacea, fish and sulphites. May contain gluten.
General: The pack contains 15 balls and each ball is considered as one serving, 20g. One serving is 173kJ/41Cal. One serve has around 3% of your recommended daily intake (RDI) of total fat, 3% RDI saturated fat, 7% RDI protein, <1% RDI carbohydrates, <1% RDI sugar and 4% RDI sodium.
Sweet Chilli Dipping Sauce
Ingredients: Sugar, maltose (wheat), chilli (18%), vinegar, garlic, salt, thickener 1442 from maize, spice, yeast extract.
Allergen advice: Gluten, sulphites.
General: The pack contains 15 serves, to go with your balls and each ball, 6.6g. One serving is 63kJ/15Cal. One serve has around <1% of your recommended daily intake (RDI) of total fat, <1% RDI saturated fat, <1% RDI protein, 1% RDI carbohydrates, 3% RDI sugar and 5% RDI sodium.
The product is made in Australia
On first inspection they look fine and cook up well. Packet says 10-12 minutes, mine were in the oven for 15. There aren’t any instructions on what to do with the sauce. I assume that you just defrost it from past experience. They are a pre-cooked product.
As to be expected they don’t look like the first lot of Ramsay’s spicy balls. His were fairer in colour where as the Jangles are a lot darker. They do look a little more like the ones made during batch up. Ramsay describes the balls as a mix of chicken and pork mince, with chilli jam, lemongrass and water chestnuts.
The packet states, ‘Exotic, spicy balls. The deliciously unique fusion of chicken, pork and Asian spices’.
They don’t have the Asian flavor punch I was expecting. You get a hint of aromatic, but nothing really stands out. You can’t see any spices, or ingredients as such. The ball is a unified brown colour and fine texture. I do get the occasional teasing crunch of water chestnut, but nowhere near as much as I would of liked. The tiny little piece I do taste only leaves me wanting more water chestnut.
Saying that they are quite tasty. The only element that makes them Asian is the sweet chilli dipping sauce. It is a standard sauce and quite fine. I actually prefer them without the sauce, it over powers the taste of the balls slightly.
As a put in the oven, heat it up and serve product, they aren’t too bad. I would buy them again, stash them in the freezer and quite happily whip them out for unexpected guests or for TV munchies while watching some sport or a movie.
They just don’t taste Asian to me. I suppose you could look at this as a positive, it makes them more versatile? Could be served with other sauces like a spicy Mexican.
Congratulations Ramsay for being this weeks’ winner and I wish you all the best with the rest of the competition. I think you are in with a chance.
Do tell dear Belly Rumbles’ reader, what did you think of the three recipes last night, who do you think should of won?
Belly Rumbles is in no way connected to Recipe to Riches, Woolworths or any of the contestants.
Episode 1: Concetta’s Croqs
Episode 2: Sara Jade’s Chilli Con Carne
Episode 3: Hickory Hollow Smoked Sauce
Episode 4: Manju’s Authentic Vegetable Samosas
Episode 5: Sweet Billie’s Chocolate Sandwich Cookies
Episode 6: Chocorn
Episode 7: Golden Greek Pizza Base Kit
Episode 8: Rosie’s Kitchen Almond & Meringue Biscuits
Episode 9: Rude Boy Rib Sauce
Episode 10: Butcher’s Secret Hearty Stew