The crispy wings won over the judges, but for one contestant, the challenge was the last.

Tension reigned once again on MasterChef Slovenia. This time, the contestants competed in the elimination challenge, where each chose their own piece of meat and had to transform it into a dish that would impress the judges. The best performers were Anna, Gulnaz, Ajda, Jure, and Karin, who presented the chicken in very different ways.

Karin was impressed with a domestic classic.

Karin opted for chicken wings and chose a more home-style option. She prepared fried chicken wings with rosemary roasted potatoes and coleslaw. The seemingly simple dish impressed the judges. "At first glance, it may seem simple, but it's not. A bistro dish like this can be found in many places," Karin commented on her creation. Mojmir was also impressed: "It's delicious. What I like most are the tender, perfectly roasted potatoes and the rosemary, which gives it the finishing touch. Everything works perfectly."

The praise also meant a lot to Karin, who admitted that she is gradually gaining more confidence in the competition. "These positive comments mean a lot to me because I feel that insecurity and lack of confidence are slowly disappearing, and I'm gaining more confidence in what I cook."

Daniela did not convince the judges with her dish.

The elimination challenge was also the last for one of them. Daniela prepared a chicken thigh roll with beetroot purée, pickled fennel, and buckwheat popcorn. The dish didn't impress the judges at first glance, and after tasting it, they were even more disappointed. "I'm trying to find something positive in your dish, but I can't," Karim said with disappointment.

Mojmir and Luka also agreed with her opinion, and that's why Daniela had to say goodbye to the competition with the worst dish of the challenge. "I still can't process what happened. I still don't understand it. I think about my teammates, the group challenges, and all the wonderful moments we shared. I regret not having more opportunities to learn and improve. Being on MasterChef is hard to describe. I've tried so many new things and had experiences I'll never forget," the contestant said as she left.

Weekend lunch according to Karina's recipe

With the weekend just around the corner and a craving for a good homemade lunch looming, Karina's recipe is perfect for these days. With crispy fried chicken wings, golden roasted potatoes with rosemary, and fresh coleslaw, she impressed the judges with her dish. Now you too can prepare her dish, which combines crispy, juicy, and fresh. Below, we reveal the recipe.

Poultry:

- 4 alas

- 1.5–2 dl of milk

- 40–50 g of sriracha sauce

- 1/4 teaspoon of garlic powder

- 1/4 teaspoon of onion powder

- 1/4 teaspoon of ground nutmeg

- will

In the frying pan:

- 200 g of flour

- 1/2 teaspoon of nutmeg

- 1/2 teaspoon of onion powder

- 1/2 teaspoon of garlic powder

- 1/4–1/2 teaspoon of chili powder

- 1 teaspoon of sweet paprika powder

- will

Potatoes with rosemary:

- 3–4 medium potatoes

- 2–3 teaspoons of rosemary

- will

- 20 g of butter

- a little olive oil

- Parmesan cheese to taste

Coleslaw:

- 1/4 of a head of cabbage

- 1/4 red onion

- juice of 1–2 lemons

- parsley

- will

- pepper

- olive oil

- 1/2 teaspoon of wildflower honey

Preparation process:

Mix the milk, sriracha sauce, nutmeg, garlic and onion powder, and salt. Add the chicken breasts to the marinade. Marinate for at least 15 minutes, ideally 30 minutes.

Prepare a mixture of flour and spices: nutmeg, chili powder, sweet paprika, garlic and onion powder, and salt. Coat the chicken breasts in the flour mixture, then dip them in the milk and sriracha mixture, and coat them again in flour. Fry the chicken breasts in oil at 170 degrees Celsius for about 10-15 minutes, or until they reach an internal temperature of 75 degrees Celsius and are golden brown on the outside.

Preheat the oven to 230 degrees Celsius and turn on the fan and top grill. Peel the potatoes and cut them into cubes. Cook them in boiling salted water until slightly tender, but still a little raw in the center.

Drain the potatoes, place them in a bowl, and toss with rosemary, olive oil, butter, and a pinch of salt. Bake for 20-30 minutes, or until crispy. Stir occasionally during baking. Once baked, remove from the oven and let cool slightly. If desired, grate Parmesan cheese over the top.

Cut the cabbage into strips, wash it, salt it, and let it sit for about 20 minutes to release its water. Cut the onion in half and then into very thin rings. Squeeze the lemon juice over the onion and add half a teaspoon of honey. Marinate for 15 minutes.

Once the cabbage has cooled slightly, drain it well to remove excess water, then add the onion and some chopped parsley. Add salt, pepper, a drizzle of olive oil, and a squeeze of the lemon juice in which the onions were marinated.