In the final Kitchen Kidnap, Gino surprises and kidnaps his biggest fan yet, catering student Sophie Arthurs, who has been set up by her mum Lena!
Sophie, who is in her final year of catering college, has always idolised Gino and was inspired to pursue her career in catering after meeting Gino at a book signing. She thinks she is coming to ITV for a studio tour, but when she's in the Loose Women studio waiting to watch a rehearsal, she'll get way more than she bargained for as Gino steps out on stage with his blindfold!
Following the show, Lena has arranged for Sophie to cook the dishes Gino will teach her at college tomorrow, when she is back with her catering friends!
Spigola al forno in crosta di sale / Baked sea bass in a thyme flavoured salt crust
1kg whole sea buss, gutted with head, tail and skin on
1.2kg rock salt
4 tablespoons of thyme leaves
cold tap water as necessary
100g bag of crispy mixed salad leaves
For the dressing:
100ml of extra virgin olive oil
50ml cold water
juice of 1 large size lemon
2 tablespoons of chopped flat leaves parsley
salt and black pepper to taste
Preheat the oven to 210ºC
Wash and clean the gutted fish under cold tap water. Do not remove the scales from the fish.
Arrange a 1cm thick layer of salt over the bottom of a baking tray
Pour the rest of the salt in a large bowl with the thyme. Mix in enough water to moisten but not over-wet the salt. You need to create a stiff slush that can be patted into shape.
Place the fish on the layer of salt on the baking tray and cover with the remaining flavoured salt. The fish should be completely encased.
Bake in the middle of the oven for 25 minutes
Meanwhile, pour the oil, water and lemon in a small bowl and sprinkle over the parsley. Season with salt and pepper and whisk all together to create a dressing. Set aside.
To serve, crack open the salt crust with a spoon and lift away any large pieces of salt. Use a pastry brush to push away any remaining pieces.
Cut the skin on either side of the sea bass by pulling it away with a fork. Lift the skin up, remove and discard.
Run the tip of the fork down the centre of the fish, just to one side of the spine. Gently lift the first fillet onto a warm serving plate. Do the same on the other side. Turn the fish over and repeat the process.
Once all four fillets are on the serving plate, drizzle over ¾ of the prepared dressing. Serve immediately with a little crispy salad tossed with the remaining lemon dressing.
La Caprese / Chocolate and pistachio cake
Preparation time: 40 minutes
Cooking time: 40 minutes
250g good quality dark chocolate, 70% cocoa solids
80g shelled pistachio nuts
100g salted butter, plus more for greasing
4 eggs, separated
160g icing sugar
150g ground almonds
Put the pistachios in a medium size bowl and pour over boiling water from the kettle. Leave the nuts to soak for 3 minutes then drain and peel off the skin. Place the pistachios on a chopping board and roughly chop them. Set aside.
Grease a 23cm diameter loose-bottom tin and preheat the oven at 180°C
Place the butter and chocolate in a large bowl over a pan of simmering water and allow to melt. Make sure that the water in the pan doesn’t touch the bowl otherwise the chocolate will become bitter.
In a separate large bowl, whisk the egg yolk and icing sugar until fluffy and pale in colour
In a separate large, dry bowl, whisk the egg whites until stiff
Pour the melted chocolate into the bowl with the egg yolks and sugar and combine thoroughly. Mix in the ground almonds and chopped pistachios. Immediately after, gently fold in the egg whites with a metal spoon.
Pour the cake mixture into the cake tin and cook in the middle of the oven for 30 minutes
Take the Caprese out of the oven and let it rest for 10 minutes before taking out the tin
Slice and serve at room temperature with a tablespoon of Mascarpone cheese and a little glass of Vin Santo