South Africa’s favourite model, Ilse Fourie is unable to match her competitors in the MasterChef SA episode fourteen elimination challenge
It was a sad episode as the nation said goodbye to Ilse Fourie on MasterChef SA.
It all began to go wrong with the boerewors invention test where her plan was to cook small sausages.
When she began to cook them they burst and the mince started popping out. She went into “complete panic mode” and decided to first cut the boerewors then skewering them instead.
It did not work for Ilse and she soon found herself in the bottom three facing an elimination challenge against Sue-Ann Allen and Khaya Silingile.
She felt that they tasted okay but was concerned with presentation.
The judges felt differently with Pete Goffe-Wood not tasting the herbs and quite emphatic about not liking the beetroot.
Benny Masekwameng said that the boerie was overworked, dried out and had the texture of a pork banger.
The elimination challenge was to be a twelve hour marathon slow roasted lamb shoulder and lamb shank terrine which left the bottom three facing what has to be one of the toughest challenges yet on MasterChef SA.
The contestants would be cooking through the night and for Ilse she was right out of her comfort zone.
Ilse had a problem with de-boning the lamb shoulder, partly because she was using the wrong knife and readily admitted that “she did not know what she was doing”, but resolved to try her best.
She was not alone as both Khaya and Sue-Ann were a little stressed out with the whole process.
Ilse was the first to admit “I messed this meat up so badly” and that was evident on the plate that she presented to the judges.
Benny Masekwameng said that it was evident that the de-boning was a problem, it was overcooked and the sauce too sharp.
Pete Goff-Wood and Andrew Atkinson both loved the terrine but sadly that was not going to be enough to keep the Cape Town model in the competition
Ilse then made the now all too familiar parting comments, “this experience has opened up a whole new world for me” and “I’m looking at food in a whole new way.”
One thing we do know is that Ilse Fourie will be missed by many.