THE aroma of delicious cuisine spread across Tredworth as members from the Ukrainian Club went head to head in their very own Masterchef special.
The club, which is based in Midland Road, held the second round of their Cookoffski 2014 event on Saturday.
A total of 10 cooks from all ethnic backgrounds took part.
Peter Kosylowicz, who ran the event, said: “It has been quite stressful in the kitchen but the cooks have been helping each other too. They made a variety of dishes including, UIkrainaine, Caribbean and Irish dishes.
“We will have three people going through the final, which will be in May. We are hoping to make this an annual thing.
“There is a big UIkrainaine population in Gloucester, I would say there is at least 300 people. I don’t have any family back home now, but the community does get together at the club a lot. The older generation meet once a fortnight for a meal and chat. This is a great event where the different communities can mix.”
The winner of this round was Teresa Flavell, with her Rib Eye Steak and Red Pepper salad dish.
During the final round next month, the cooks will have to produce a three course meal.
Cook Wendy Pilipczuk from Linden, said: “I was practising at home before the big night. It has been great fun. I made a Ukrainaine dish, while my husband who has a Ukraine background made an Italian dish, because he is half Italian.”
City MP Richard Graham was among the judges. He said: “We should have this event every year. It was a very inspiring night for me, somebody that can only make beans on toast, I have learnt a lot from the night.”
Rib eye steak and red pepper salad, by Teresa Flavell
The steak is marinated in teriyaki sauce
The peppers are roasted in lemon, honey, chill, ginger and garlic
The cooking liquid and marinade is heated and spring onions are added
Add the salad, little gem lettuce, the roasted peppers and cucumber to decorate
The steak is thinly sliced and placed on top of salad and the hot dressing is spooned over
A popular Ukrainian dish is Varenyky
Prepare potatoes as you would for mash until tender and then drain and keep in the pot
Saute the onions in a pound of margarine.
When the onions are done, using a slotted spoon, scoop out about 3/4 of the onions and put into the pot of potatoes
Add shredded cheddar cheese to the potatoes
Mash the potato mixture until as smooth as possible
Add garlic, salt and pepper to your own taste and mix until done
Set aside to cool while you cut the dough out in circles, then add the filling
Seal the edges tightly together with your fingers
Cook in a frying pan for 10 minutes