Hold on to your apron strings as Chopped S31 returns with a new season full of hopeful contestants, daring mystery ingredients and culinary challenges pulled from kitchens across the globe.
From appetisers to puds
Join host Ted Allen as he takes four eager chefs through each increasingly difficult round, from appetisers to pudding, with $10 000 at stake and just 30 minutes to finish each dish.
This season, the competition kicks off with an international flair as the contestants face a smorgastarta – a savoury Swedish layer cake, as appetiser inspiration. Then contestants tackle an all-American tailgate challenge, before a special crossover episode with Food Network’s Beat Bobby Flay. Who has what it takes to stay in the game, and who will be Chopped? Aaargh!
FRESH WEEKNIGHT DINNERS
Collard Greens – Spaghetti with Sauteed Collards and Bacon
Collard greens get a quick saute instead of the more typical braising. Tossed with pasta and bacon, it’s a comforting dish that even those with an aversion to greens will like.
Grapefruit and Honey Salmon
Highlight the unique sweet-and-sour taste of grapefruit by putting it into a fresh salad and a serving sauce to drizzle over poached salmon.
Cauliflower – Oat Risotto with Roasted Cauliflower
For a nuttier and richer risotto, try steel-cut oats instead. Then prepare this dish just as you would the classic Italian version. Serve topped with roasted cauliflower.
Swiss Chard – Lasagna
This take on vegetarian lasagne features Swiss Chard pureed with white sauce and layered with no-boil noodles and ricotta and mozzarella cheese.
Kale – Roasted Redbor Kale Salad
This kale salad features both wilted kale and roasted kale, along with black-eyed peas and slivered almonds, for a play on textures. A maple syrup vinigarette adds a touch of sweetness.
What: Chopped S31
Where: DStv – Food Network, Channel 175
When: Weekdays from 7 February, 2018 at 8pm CAT