‘MasterChef Ecuador’: these were the bloody dishes that the participants prepared

The mystery box challenge of episode 68 of Master Chef Ecuador surprised many participants. When they lifted the box, they found a glass filled with a red liquid, which some, like Johanna, mistook for red wine. The strong smell betrayed that the fluid was blood. “Son of evil…never in my life have I smelled anything so disturbing”, Victoria expressed after smelling the blood.

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Henry

The cooks had to make a dish with blood as the main ingredient. The ingredient was Henry’s idea, who presented the judges with a “reinterpretation” of the sausage stock. What he did was cook a filling of rice, blood and spices, use the refried as a filling for a rice sheet and seal it in a pan. The judges raved about the dish and Henry was one of two winners of the challenge.

Raul

The other winner of the challenge was Raúl, with his cabbage stuffed with rice and blood accompanied by French fries. He made two kinds of stuffing: one with blood and bacon; another with three types of onion and processed sausage. While the dish was liked by the judges, Chef Rausch noted that Raúl needed to improve the formatting.

Santiago

Kind of a bloody dirty nickname: that was Santiago’s idea, which served mote fried with blood and on a bed of bacon, smothered in a blood-based sauce. “It could be our third kind of nickname” after the nickname “villain” and the nickname “dirty,” said chef Caro after praising the taste of the preparation.

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victory

Victoria’s idea of ​​making a ‘sangrotto’, a risotto prepared with blood, was appreciated by the eligible chefs, but they disagreed with the inclusion of meat in the dish, which was also very overcooked.

son

Visibly nervous and struck by the ingredient they had to cook with, Sonnia stuffed cabbage leaves with rice, minced meat, blood, carrots and walnuts and cooked them in a steamer. Rausch loved the dish and appreciated the European influences in its preparation.

Alexandra

Alexandra’s dish did not catch the jury’s attention. He cooked fried blood mixed with meat and caramelized onions and accompanied it with mote and hot sauce.

Johanna

Johanna decided to serve a pork loin stuffed with rice and blood accompanied by crispy plantains. While the idea was good, the judges noticed the pork was raw and didn’t even taste it. “He hangs out with me a lot… the term Jamil stuck with him,” Jamil emphasized.

Jamil

Jamil, in turn, opted for a plate of filled pasta with Escoffier sauce. The pasta itself is made with blood, as is the sauce. The judges approved the pasta, but said the dish lacked flavor.