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Celebrity MasterChef (2006) Season 20 Episode 3
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00:00...place in the quarterfinal.
00:02Ah, I've made a mess.
00:04I need to make Mama proud.
00:07Now they're back with even more passion
00:09because there's a semi-final place at stake.
00:13There's some real determination under this wig today,
00:16so I'm going to give it my best shot.
00:18I think now the nerves have settled a little bit.
00:21Who knew I could actually cook?
00:24Tonight they face two tough challenges to test them further.
00:28Please help me, Grace.
00:31What could go wrong? What's this space?
00:34First, they must show they can work in teams.
00:37How are you getting on? Are you nearly there?
00:38No.
00:41Stop being such a boy. Come on.
00:45Before cooking off to secure their place.
00:48Yeah, I'm feeling competitive.
00:50I want to see everyone else do well, but I want to see myself do better.
00:53I'm feeling great. I cannot wait for the next challenge.
00:56Put my apron on, roll my sleeves up, and give it a go.
01:01Each one of these four celebrities are good,
01:04but they are going to be pushed right to the limit here.
01:08I say, let the sparks fly, Miss Denton.
01:10What's red today?
01:29Celebrities, welcome back to the MasterChef Kitchen.
01:37Whether you believe it or not, you are MasterChef quarterfiners.
01:41Yay!
01:43This next task we call the Pairs Challenge.
01:49We've seen you cook individually,
01:52but we want to see how you work as a team.
01:59Katie, Ginger, you are the red team.
02:04Blue team, Uma, Anthony.
02:08Now, each team is going to be tasked with cooking for us a dish.
02:14What we want from each team
02:15is two identical portions of your dish.
02:20Now, the twist is
02:22that only one member of the team has the recipe.
02:27One person will have to communicate
02:29to their fellow team member
02:30everything they are doing
02:32to make a plate of food taste the same
02:35and look the same as each other.
02:38Celebrities, could you please reveal your ingredients?
02:44Da-da-da-da!
02:45What the hell, guys?
02:48Nice!
02:50I'm excited!
02:55Oh, God.
02:57You have 60 minutes.
02:58Oh, no.
03:00Let's cook.
03:03Each team leader
03:04has been given basic instructions
03:06for a different dish.
03:08Start by melting one tablespoon of butter.
03:11Mix the butter, the garlic, the parsley.
03:14Right, so we crush the garlic, yeah?
03:16Yeah, let's use the garlic crusher.
03:18Nothing is ever straightforward
03:20in the Celebrity MasterChef kitchen.
03:22This is about cooking,
03:24but it's also about patience and trust.
03:27Anthony, what heat are you putting yours on?
03:28You said four. Should we do four?
03:30I mean, it's up to you. I'm not the boss.
03:31Let's do five.
03:32And having a bit of humility
03:34and listening to people for a change,
03:36that's a big deal for celebrities.
03:38We are putting in four cloves of garlic.
03:41Drag artist Ginger is in charge on the red team.
03:44It's four cloves, yeah?
03:46Yeah, four cloves.
03:48Four.
03:49That's what Ginger said.
03:51So I'm doing as I'm told.
03:52She will need to guide actor Katie through their recipe for chicken kiev,
03:57parmentier potatoes,
03:59parmentier potatoes,
03:59tarragon mayonnaise and braised baby gem lettuce.
04:04Garlic, butter, filled chicken, breadcrumb on the outside, lovely and crispy,
04:09and when we cut it open, there should be a lovely ooze of that garlic-rich butter.
04:14Now, they've got to make their butter first.
04:17Two tablespoons of chopped fresh parsley.
04:20A good chicken kiev is a thing of majesty.
04:25It is comfort food at the highest level.
04:29Have you made chicken kiev before?
04:30No, I've eaten a lot of them, but I've never made one before.
04:32And what's the most disappointing thing about getting chicken kiev?
04:35When there's not any butter left inside it and it's all dribbled out in the oven.
04:38Right, that's it.
04:39Are you a bit nervous here?
04:40I'm not nervous, I've just got a lot to do.
04:42Then you're wasting my time.
04:45Ginger is a huge personality.
04:48She's a performer, but she's a solo performer.
04:51Today, she's a double act.
04:54For my job, I'm used to being told what to do, where to go, how to do things.
04:58So, I am a good lister.
05:00I just hope Ginger's a good director.
05:03Shape into a log.
05:05I think a log about that size, maybe.
05:07All right, OK.
05:09I'm going to do a log.
05:11That's what I heard, so that's what I'm doing.
05:14A garlic butter log.
05:18Leading the blue team is reality TV star Uma.
05:22Make sure you keep on stirring your onions.
05:24She and pop star Anthony...
05:26Onions are being stirred.
05:27Good, gorgeous.
05:29We'll need to serve up two identical plates of homemade sausages, mashed potato, minted peas and onion gravy.
05:40Team Uma and Anthony are off to a slow start.
05:44They've got their onions on now, cooking for their onion gravy.
05:47They've now started on their mix for their sausages.
05:49So, put in all the minced pork and 50 grams of breadcrumbs.
05:54Minced meats in, Uma.
05:55Minced meats in.
05:56Yeah.
05:57What do you need me to do now?
05:58To me, a good sausage needs to have plenty of filling and plenty of seasoning.
06:02Keep talking to me, Uma.
06:04No, I'm all ears, my love.
06:06Badly made sausage is quite a bleak thing.
06:10I come from Cumberland, where they make some of the best sausages in the world.
06:15It's a skill to get it right.
06:17One teaspoon of dried sage.
06:20Yes, chef.
06:21I love this.
06:23I kind of feel like it's more on me if it messes up, as I am the...
06:28What do you call it?
06:29Head chef?
06:29I don't know.
06:31I've never made a sausage in me life.
06:33I'm excited.
06:34What could go wrong?
06:35What's this space?
06:38Uma has already got all her seasoning in with her sausage mixture.
06:41Anthony is still chopping the onion.
06:43Yeah, yeah, yeah.
06:44What are we doing?
06:44What are we doing?
06:45Anthony is continually asking for reassurance.
06:48Large bowl, yeah?
06:49Yeah.
06:50Uma is battling with Anthony's speed of work.
06:54Okay, now we mix all of those ingredients in the sausage meat together.
06:57Mix well and chill.
06:59Chill?
06:59What?
06:59Start singing to it or something?
07:00We need to put it in the fridge.
07:02That's what we need to do.
07:04How are Uma's instructions, sir?
07:06They're really good.
07:06I live in a house full of women.
07:08They just shout at me all the time, so I'm used to it, Grace.
07:11Maybe you just need shouted at, Anthony.
07:12Yeah.
07:13Put it in the fridge.
07:14Go.
07:14Go on, get on with it.
07:18Okay, hate to be the bearer of bad news.
07:21That's 20 minutes gone.
07:24With the garlic butter for their kievs setting in the fridge,
07:28the red team move on to their parmentier potatoes.
07:32Parmentier potatoes, little cubes of potatoes,
07:35which they need to blanch in hot water first
07:37and then fry in oil with lots and lots of rosemary.
07:40We've got to dice them into one centimetre cubes.
07:45I don't know what one centimetre is.
07:48This is stressing me out.
07:51Ginger is motoring ahead, cutting up her potatoes.
07:54She said to Katie about one centimetre square.
07:56Are you feeling confident about the one centimetre?
07:59No.
07:59We need to end up with 400 grams of these squares.
08:05Katie doesn't quite understand that visual reference.
08:07Please help me, Grace.
08:10I don't know who would be bothered trying to do one centimetre square potatoes.
08:17Do you know who wants that?
08:18John Turode.
08:19Yes, he does.
08:20That's who wants those potatoes.
08:22He's awkward.
08:25Right, come on, Katie.
08:26We've got to move.
08:27Yeah, I know.
08:28This is 400 grams.
08:29Show me what you've got.
08:30I think mine's too tiny.
08:31Right, you need more.
08:32You definitely need more.
08:34Right, I'll be quick.
08:36Katie is falling behind.
08:37She got a real attack of the nerves during chopping the potatoes.
08:42Ginger really needs to suss that Katie isn't at the same speed.
08:46How are you getting on?
08:46Are you nearly there?
08:47No.
08:48What we've got from Ginger is potatoes at one centimetre cube.
08:52And a lot of them, what we've got from Katie,
08:54is potatoes of various sizes and not very many potatoes at all.
08:58How many grams you got?
09:01130.
09:02I've done them way too small.
09:04We've got to move on.
09:05We've got to move on.
09:06OK.
09:07I'm concerned the plates are going to look very, very different.
09:11What the hell?
09:15Oh, what the hell is that?
09:18Over on the blue team, the potatoes are on for the mash
09:21and they can finally start to make their all-important sausages.
09:25You need to oil the tube first.
09:28There's a business phrase that said,
09:30let's not ever look how the sausage is made.
09:32That's because making sausages is an ugly business.
09:36Sausage skins lying in a bowl really are not appetising.
09:39You need to load it onto the machine
09:41and then let the pork fill it up.
09:44OK, so you find the little opening.
09:48Oh, yeah, finally opening.
09:52My macho image has gone right out the window, let me tell you that.
09:55Stop being such a boy.
09:57Come on.
09:59Add the ground meat and push it down
10:02until it reaches the end of the casing.
10:04You're having a laugh, mate.
10:05I mean, this is one of the more surreal moments of my life so far.
10:11Right, meat is going in as we speak.
10:16Ay-ay, it's coming through!
10:18Yay!
10:20Are they meant to be, like, stuffed to the brim?
10:26If they can listen to each other and get the dimensions right,
10:30they can get the sausages to be of an equal size.
10:32That is so important here.
10:39How's it going?
10:40It's going all right.
10:41All right, all right.
10:42How about you?
10:43It's really strange, but...
10:45..not anything I thought I'd ever do.
10:48If they haven't got enough meat inside the casing,
10:51it'll start to just look so unappetising.
10:53I'm a little bit concerned about this task.
10:56Uma! Oi, oi!
10:57What the hell?
10:59So how are we going to tie these into sausages now?
11:02Um, I haven't got there yet.
11:04You haven't got there?
11:05No, I haven't.
11:05OK, I'll wait for you, mate.
11:06Oh!
11:07Is this right?
11:09Oh, well, they're very different from Anthony's, that's for sure.
11:12So I need to thin it out?
11:13Yeah.
11:14I'm doing three.
11:15How many are you doing?
11:16I'm doing three.
11:17Three?
11:17Yes, mate.
11:19I think the sausages are good.
11:20They've come out looking so sausage-like.
11:24You must be proud of that.
11:25I'm so proud.
11:26I mean, not so much this one.
11:31Red team, blue team, you are halfway.
11:3430 minutes gone, 30 minutes left.
11:36We've really got to get this chicken in the oven soon, Katie.
11:40Lightly flatten it with a rolling pin.
11:42Rolling pin, yeah.
11:43I guess to get it all to the same thickness.
11:46Right, yeah.
11:46Lightly.
11:48It says lightly.
11:51The chicken's bashed out.
11:52They need to fill it with as much butter as they possibly can.
11:56How much of the butter?
11:58Maybe, like, that much.
12:01What are you saying about that?
12:02Like this.
12:03Yeah, about that, yeah.
12:04Yeah?
12:05OK, it's on the chicken.
12:07Close it all up.
12:08Seal the actual meat itself so the butter doesn't ooze out.
12:11Then bread crummer.
12:12They have to now motor.
12:17Flour, egg, bread crumbs, egg, bread crumbs.
12:21Flour, egg, bread crumbs.
12:24Egg again, bread crumbs again, frying pan.
12:27OK.
12:29I'm nervous about time, but we're going as fast as we possibly can,
12:32so, you know, time is an abstract concept.
12:36It's made up by some Romans or someone years ago.
12:38Maybe I am stressed.
12:45How are we getting on, James?
12:47I'm covered and I'm going to go into the frying pan.
12:49Are you ready?
12:5225 minutes to go.
12:54I really hope those chickens are going to be ready in time.
12:56We're just on the edge now of success or disaster.
13:00Kiev, don't die on me.
13:02My Kiev is looking pretty good, if I do say so myself.
13:11But I don't know if it's going to match our gingers, so...
13:15That's part of the challenge.
13:19I think that's going to sit in there until we run out of time.
13:24Blue team, your sausages aren't on yet.
13:26Gravy's not done yet.
13:27Still got mash to make.
13:29Yeah, I think we should put the sausages on now.
13:34Anthony?
13:36Anthony, let me know whereabouts you are now.
13:40Anthony?
13:41Yes, chef.
13:44What the hell?
13:45He's just so erratic.
13:48Uma's giving instructions whether Anthony's listening.
13:51Is it anyone's guess?
13:52Right.
13:53Sausages are on.
13:54OK, the onion gravy.
13:56Stir in the flour.
13:58Into the onion gravy, yeah?
13:59Yeah.
14:00After about one to two minutes, add all of the bottle of the beef stock, OK?
14:04All of it?
14:04Yeah.
14:05Just random, innit?
14:07That gravy needs a good amount of time to boil up, to thicken, and then to be seasoned really,
14:13really nicely.
14:13Add one teaspoon of Worcester sauce.
14:19We want a lovely, rich onion gravy, not a wishy-washy thin gravy.
14:24What does worry me, though, is that Uma's onions are just thinner, so therefore they're caramelizing.
14:31Anthony has really large chunks of onion.
14:35If that onion gravy has huge, raw chunks, it'll be inedible.
14:39What we're saying about the mash, Uma, how is that looking?
14:42I think we should just focus on cooking the sausages and getting the gravy, because the
14:46mashed potato won't take long.
14:49Ten minutes left.
14:51Yikes.
14:52We need to be thinking about making John and I happy, or at least less frightened.
14:58All we can do is try, and hopefully we are trying.
15:07Ginger, how are you doing?
15:08Chicken's in the oven, potatoes are in the pan, we've got to do the mayo, and we've got
15:12to do the lettuce, but I think we're getting there.
15:15So, we're going to do three tablespoons of mayonnaise.
15:18Three tablespoons of mayo.
15:20Yeah.
15:20One small garlic clove.
15:22One small garlic clove.
15:24So, are you using all this?
15:25Yeah.
15:25Finely grated it, sir.
15:27My potatoes are getting quite brown.
15:29Are they?
15:30But I have a feeling they're a bit smaller than yours.
15:32Right, okay, okay.
15:34Okay, so now, potatoes, Anthony, yeah?
15:37Add 50 ml of cream, 50 ml of milk, and then salt and pepper to taste.
15:42How's yours looking, Anthony?
15:43Mine's looking like bonnet de douche, mate.
15:45What does that mean?
15:46It means shower cap.
15:48Yay!
15:50Oh!
15:52What are we doing here?
15:53So, we're frying some lettuce grates.
15:56First time?
15:57First time we've fried a lettuce.
15:58Is hot lettuce something that you've never thought of?
16:01Never thought of it.
16:03Five minutes, everyone.
16:05Five minutes.
16:07Are your peas cooked, blue team?
16:09There's no...
16:10There's nothing on here for peas.
16:12But you've got peas on your bench.
16:14What the hell is going on?
16:16Put on another pan,
16:18and put some peas in there with a knob of butter,
16:20and then chop some mint.
16:22Peas are in.
16:23Peas are in, mate.
16:24Both teams have to get it onto a plate,
16:26and those plates should look exactly the same as each other.
16:29That will take time,
16:30and that will take communication.
16:32Yeah, it looks really saggy, my lettuce.
16:34That's fine.
16:35It doesn't look...
16:36You do all your mayo.
16:40Just, it's filled the ramekin to a centimetre less than the top.
16:44OK.
16:44I mean, I'm great with centimetres, but we'll give it a go.
16:48Just put, like, a large dollop in the centre of the plate.
16:51So, where's the lettuce on the plate?
16:56I'm the mayonnaise.
16:58Yeah.
16:58This is potatoes.
16:59Yeah.
16:59This is lettuce, and then the chickens go in here.
17:02In the middle.
17:03On the top of the potatoes.
17:04Of the lettuce and the potatoes.
17:05On top of the potatoes.
17:06On top of the potatoes.
17:09How do you want the sausages, chef?
17:12Erm, like this.
17:13Three sausages, where are they, mate?
17:15Like this, OK?
17:17I'm just giving my chicken as long as I possibly can,
17:19because it was a huge piece of chicken.
17:21You've got 90 seconds, everybody.
17:2390 seconds.
17:24Well, I guess it's done now, then, isn't it?
17:30Start putting the onion gravy on top, OK?
17:32Just drizzle it all over.
17:3630 seconds, everybody.
17:38OK, here we go.
17:38Finish your touches, please.
17:40What are we doing with the peas?
17:41Just put them on the side that the sausage is on.
17:44What size?
17:45Right or left?
17:45The opposite side to the sausages.
17:48Come on!
17:49Right there, yeah?
17:50I can't see.
17:52Ginge, the chickens on top of the potatoes.
17:54With the fat side on the plate.
17:56Rightio, ladies and gentlemen.
17:58Time's up.
17:59All done.
18:02I can't believe I've done that, actually.
18:08I actually think it looks really good.
18:11Oh, I'm excited.
18:12I love working as a team, love being shouted at, and I just hope John and Grace like our team effort.
18:19I did enjoy that.
18:21It was fun, but the potatoes just fudged me over.
18:26To cut open the chicken and the garlic butter comes pouring out of it, as if it's desperate to be eaten.
18:32That's what I'm really open for.
18:33I'm very excited to welcome the red team.
18:38It's mashed in.
18:40Oh, all right.
18:42Hello.
18:42Hello.
18:43Hello.
18:43What I love is that we have two plates here that are quite similar, considering one of you is very confident and the other not.
18:58Obviously, somebody was instructing very well and someone listening.
19:03Rightio, Ginger.
19:04Oh, God, a little bit of ooze.
19:21When I saw the lack of garlic butter inside, I thought, where's it all gone?
19:25But when you start to eat it, the chicken, for me, is absolutely bang on.
19:31It's soft.
19:32It's delicious.
19:33And if you're lacking garlic here, oh, my gosh, your mayonnaise.
19:38There's enough garlic in that mayo to stun a donkey.
19:42And I love it.
19:44You've then got this lovely braised baby jam.
19:48Really delicious.
19:49We have got one centimetre cubes of potatoes here, Ginger.
19:53Yay.
19:54Wonderful amount of rosemary going through it.
19:56That's very, very good.
19:57Your potatoes could just do with a little bit more heat.
20:00Let them go nice and crispy.
20:02Very good job, though, and I have to say, great direction.
20:06Love the detail.
20:09Katie.
20:10Mm-hmm.
20:11Shall we do an ooze test?
20:13Yeah.
20:15It's very juicy.
20:17It seems to come through here.
20:18Look.
20:19Look.
20:19The butter inside, we haven't got an ooze, but somewhere or other, it's gone into the chicken flesh.
20:31That means it's got the flavour of the garlic going all the way through that perfectly cooked piece of chicken.
20:36Potatoes, some of them are lovely and crispy, but measurements in centimetres aren't something that you understand in any way.
20:42No.
20:45Your lettuce has been stewed a little bit too long.
20:48However, it's still buttery and delicious.
20:53I love your spin on this mayo.
20:56It's far, far less aggressive than what Ginger served us.
21:00if that was Friday night dinner at your house.
21:05You're really impressed.
21:05You're really impressed.
21:06Hey!
21:07Whoo!
21:08Well done, James.
21:08Well done to you.
21:09That was hard.
21:10He was an excellent manager, I must say.
21:14I think overall, they liked it.
21:15Yeah!
21:16Mine had some bad bits to it, let's be honest.
21:16So did mine.
21:17I nearly choked them with the garlic.
21:18Luteen, bring your food up.
21:49There we go.
21:50Peas are in the same place.
21:51Mashed potatoes, three sausages each, on a mound of mash.
21:54Onion gravy.
21:55Smells great.
21:58Let's do Uma.
21:59Yay!
22:00The sausage is well made, the thicker part of the sausage is still lovely and juicy,
22:13but the ends are going slightly dry.
22:15Rich gravy, good amount of mustard in the background, wonderful warmth from that.
22:19Your onions, they've been caramelised really, really well, so they're nice and sweet.
22:23You've got a good palate, you know what good food tastes like.
22:27Yay!
22:28Lovely, silky, buttery, creamy, seasoned potato.
22:33Pon puree, even.
22:35Considering the peas were an absolute afterthought, you pulled something from nothing and you completely
22:40delivered.
22:42Anthony.
22:43Yes, sir.
22:51Your sausages are really lovely and plump, they're great.
22:54Wow.
22:55You've got a nice bit of colour on the outside, but you've used a load of sage in there.
22:59It's completely different from what you were instructed by Uma.
23:03Your peas are fantastic, got a good amount of mint through there, lots and lots of butter.
23:07I think it's a great job, Anthony.
23:09I think your sausage is fantastic.
23:10Thank you, John. Thank you.
23:11Anthony.
23:12Anthony, thank you for letting me watch you make sausages for the first time.
23:16I will never forget this day.
23:18They're really beautiful, professional-looking sausages.
23:22Wow.
23:23You haven't made onion gravy, because there really is very little gravy in there.
23:30And the onions aren't really cooked.
23:32They're kind of raw.
23:33The potato, however, is delicious.
23:36Silky and it's buttery and it's seasoned.
23:39Very good.
23:45Love that challenge.
23:46I'll do that challenge every day of the week and twice on Sundays.
23:49Yeah.
23:50I absolutely love it.
23:51I've never made sausages before and I don't really want to make them ever again in my life.
23:55But, yeah, it was really good.
23:57Really, really happy with their comments.
23:59What a cook that was.
24:04What an experience that was.
24:06Well done, everyone.
24:08Well done, team.
24:09Well done.
24:10I really didn't think that anybody would make sausages first time.
24:14Those two dishes were nearly identical.
24:16Uma's sausage is not quite as plump.
24:18Anthony's sausage is fantastic.
24:20Incredible.
24:21The red team, I think, did very, very well.
24:23Chicken was cooked really nicely.
24:25Not enough ooze, but both of them well-flavoured.
24:28I'm sorry, but I'm loyal to my ginge.
24:31I think we were best.
24:33Even though I had a saggy lettuce.
24:37I think we've got ourselves four fantastic celebrity cooks.
24:41And I hope they take some of those tips and tricks
24:44and put them into what they're doing next.
24:46Because it's gloves off and there are only three semi-final places.
24:58Welcome back, celebrities.
25:12You're now back to cooking as individuals.
25:16And we're looking for semi-finalists.
25:19A big day in the MasterChef kitchen.
25:22And so we've invited in three special guests
25:25who are going to taste your food today
25:26and help Grace and I make a decision.
25:28We have finalist, Danny Jones.
25:33Celebrity MasterChef champion, Angelica Bell.
25:37And winner and my wife, Lisa Faulkner.
25:41Oh, God!
25:44Unfortunately, you won't get the chance to marry John.
25:48I'm so sorry about that.
25:49This one's taken.
25:51Two courses.
25:54One hour and fifteen minutes.
25:56At the end of this, sadly, one of you will be going home.
26:00Ladies and gentlemen, the pressure's on.
26:03Let's cook.
26:10I'm nervous.
26:11But we're here and this is what it's all about, baby.
26:19I'm trying not to play it safe.
26:20I'm trying to do something a bit challenging and different for me.
26:24And I just hope I can pull it off.
26:27Ginger, always impressive.
26:29Cooking up a storm and doing it through double eyelashes.
26:33We're seeing food with real detail.
26:36She is truly ambitious.
26:41I really, really want a place in the semi-final.
26:45I very much have that little competitive gremlin on my shoulder
26:49and it's time to serve it some dinner.
26:54I am cooking crab ravioli with lemon butter
26:57and then I'm cooking herb and mustard crusted lamb
27:01with smashed potatoes, balsamic onions and a mint sauce.
27:06Ginger, you always give yourself a lot to do.
27:08It's really impressive.
27:09Yeah.
27:10And I think I'm just desperate for attention.
27:12Do you think that might be it, Grace?
27:13Darling, we all are.
27:15What's the inspiration here, Ginger?
27:16The inspiration is my partner, Viv.
27:18These are their favourite foods, crab and lamb.
27:20So I'm cooking this for them.
27:25Viv and I met over ten years ago.
27:28We were both performing in a nightclub and we've kind of been joined at the hip ever since.
27:34So there is added pressure in the kitchen today.
27:39Ravioli pasta is perilously hard.
27:42It has to be thin and delicate, gorgeous parcels.
27:45It can't fall apart but it can't be too thick either.
27:49Lemon, crab, inside that filling of the ravioli, there's mascarpone, there's chilli.
27:54The filling needs to be robust and really highly seasoned because the pasta is bland.
27:58Rack of lamb, roasted, mustard across the top, a herb crust.
28:06Pink lamb all the way through, please.
28:09OK.
28:11She's given herself a lot of work to do.
28:16I'm feeling strangely relaxed.
28:18I don't know if that's a good or a bad thing, are I?
28:21Uma, she's an unflappable thing.
28:24Creative food without haggis.
28:26Those wonderful flavors of Nigeria she grew up with.
28:29I wanted to absolutely go for it.
28:33I am making a tuna tartare with avocado.
28:36Why tartare?
28:37It's always my go-to starter in a restaurant.
28:40Is there any part of it that's going to be cooked?
28:42Like little crisp breads or toast?
28:44No, there's not.
28:47Right, the next course.
28:48Lamb kebab is always the first thing I want when I've been away.
28:51It was literally the first thing I got when I came back from Love Island.
28:54So I'm doing like a deconstructed kebab.
28:56I'm going to do lamb and I'm going to do whipped feta and a grilled onion and some chickpeas.
29:04Bread?
29:05A cabbage salad.
29:06Do you think the dining room will perceive you as pushing yourself enough?
29:11I hope so.
29:12I mean, I'm not sure now.
29:13I'm a bit concerned about the not cooking part, which wasn't really on my mind.
29:18A tartare should be chopped small enough that it's delicate and edible.
29:26Alarm bells have gone off me right away because she's slicing it into rather large chunks.
29:32This isn't tartare, it's just chopped.
29:35I don't mind that she's not cooking as long as we get her the flavours we want.
29:39The salt is for the soy, the acid of lime.
29:42Avocados without any seasoning are just a bit bland.
29:46I hope she's really generous with that seasoning.
29:49Main course, I like the idea of this deconstructed kebab.
29:53The flavours of marinated lamb.
29:56Then there's spices like cumin and coriander, so it's going to be really vibrant.
30:01Whipped feta, really, really salty.
30:03But where's the bread?
30:05Something lovely and soft to mop up all the juice.
30:09If I get it right and it tastes how it tastes when I tried it, then I hope it will be enough to keep me in the competition.
30:15And hopefully to the crown.
30:21Seasoning, anyone?
30:23Katie's a great cook, but she is a bag of nerves.
30:26She cooks crowd-pleasing food, food that we love to eat.
30:30What Katie's got to do is just believe in herself and go for it.
30:34There's been some wobbles on the way, but I am really proud of myself and I don't give up.
30:40I'm a northern gal, so I am going to keep fighting and I genuinely really want to be in the semi-finals.
30:47Katie, how's it going?
30:49We're having posh cheese on toast, guys.
30:52No, there's more to it than that.
30:54I am cooking a courgette, basil, chilli, ricotta, parmesan, pancetta, bruschetta.
31:03OK.
31:04Try and say that after a glass of wine.
31:06I love that Katie's got six or seven ingredients going on in this bruschetta topping.
31:13But the whole point of bruschetta is that the bread remains crisp.
31:17Rubbing a bit of garlic on the toast to give it more flavour.
31:21I do worry that this could just end up like sludge on the top.
31:28And then for main course?
31:29Main course is seafood linguine.
31:31I went on a trip to Venice with my pal Lisa George.
31:34She played my auntie on Corrie.
31:36And I just remember being on the seafront and just having this seafood linguine.
31:41So I just want to recreate it because it kind of reminds me of her.
31:43You've never made linguine before?
31:45I have at home practising for this.
31:47OK.
31:48But otherwise, no.
31:49I'm partial to a spag ball grace.
31:51This is on a higher tier.
31:56Linguine likes spaghetti but really, really fine and flat.
32:00It's one of the most difficult pastas to get right because it clumps together very quickly.
32:05And it cooks in a matter of seconds.
32:08She's making us a sauce.
32:10In there, she's got mussels.
32:11She's got prawns.
32:12She's got crab.
32:13Those prawns can't be overcooked and I don't want undercooked mussel.
32:16Those mussels need to be open and vibrant.
32:20You're not feeding just Grace and I today.
32:22You're feeding three invited guests.
32:23How's that feel?
32:24I'm nervous about that.
32:26You feel like my mum and dad in the kitchen, they're strangers.
32:34I'm calm.
32:36But I'm not.
32:39Anthony is pure joy to have in the kitchen.
32:42He's funny.
32:43He's happy when he cooks.
32:46His love of Greek food has shone throughout the competition.
32:48But it's now for him to show a bit of detail.
32:51To just calmly go about the task.
32:53Anthony, Duncan only made it to a quarter-final.
32:57Yes.
32:58Simon didn't make it to a quarter-final.
33:00No.
33:01You are up for a semi-final.
33:03I'm so up for a semi-final.
33:04I've never gone to do anything on my own in my life.
33:07And I've never won anything.
33:08So if I can get to semi-final, I've beaten the boys and I've done so well.
33:12What are you going to cook for us?
33:13I've put my own little spin on prawn, coconut, curry with my own sort of pillow rice on the side.
33:19And the dessert is an old-school chocolate souffle.
33:23With the souffles, do you need them to all rise?
33:26Yeah.
33:27She's here all week, ladies and gentlemen.
33:29One for the money and the free rise.
33:31It's true for the love that you deny.
33:34All rise.
33:36All rise.
33:38Anthony's souffle needs to be a light, fluffy, spectacular souffle.
33:44It's looking good, man.
33:45It's looking good.
33:46I'm folding it.
33:47Texture on the top, but then almost collapsible the moment you start to put it to your mouth.
33:52A good souffle is a thing of beauty.
33:55Main course, prawn curry.
33:57He's using coconut cream and coconut milk.
34:00That means it could be sweet.
34:02I hope he's got a balance there of lots and lots of decent spices.
34:06It's added pressure to cook for a previous finalist,
34:10but I just hope that some of them liked blues music and don't judge me on a...
34:15Don't judge me too much on the food.
34:18I want to see some MasterChef magic today.
34:31I want to see a little bit of something that I go, I'm really excited.
34:34I want to eat the winner's food today.
34:37My expectations, they're always quite high.
34:41But I just love good food, and when it's cooked with love and confidence,
34:46then it should taste good.
34:49Cooking for guest judges is insanely stressful.
34:54It's your peers, and you don't want those people to be like,
34:58oh, my goodness, that food was rubbish, because we remember.
35:02Cheers. Cheers. Cheers.
35:05Ginger, you've got 15 minutes on that first course.
35:12OK. We're all right. We're all right.
35:14Crab ravioli with lemon butter, I think that sounds incredible.
35:18This guy's got a little hole in, so he might not make it into the pan.
35:22You've got to make sure it's rolled out thinly,
35:25and you seal it, because nobody wants their crab crawling out.
35:29Right, come on, come on, come on, come on.
35:32Let's go.
35:34I love you all. You are my children. Don't explode.
35:40What you don't want is big, heavy ravioli, do you know what I mean?
35:43You want it to be light and fresh. Fingers crossed, Ginger.
35:47Ginger? Yeah?
35:49You've got three minutes. OK, great.
35:51How's the ravioli? Yeah, they're good.
35:52They just need another minute or so.
35:54Don't over-boil them, because they'll start to fall apart.
35:56OK, I'll take that, John.
35:58A little bit of sauce on each one before they go on the plate.
36:01Look at that, they are lovely and plump.
36:03Yeah. Oh, I hope so.
36:06Ginger, what's going on this ravioli?
36:08I've got lemon zest and then this parsley crisp.
36:10Ginger? Yes.
36:12Showtime.
36:13Somebody has worked in a restaurant.
36:18That's impressive.
36:21Hello, friends.
36:22Ginger!
36:23Nearly.
36:24That was nearly a disaster right there.
36:26I love this pink jumper.
36:28Oh, that looks good.
36:29I have cooked crab ravioli with lemon butter.
36:33I hope you enjoy it.
36:34Thank you very much.
36:38See ya.
36:39See ya.
36:40Bye.
36:41It tastes amazing.
36:42The pasta's cooked really well.
36:43Al dente.
36:44Nice and thin, not too thick.
36:45The crab is buttery.
36:46It's zingy.
36:47The marriage of the chilli and the lemon just packs a punch in your mouth, but it's not too
36:50much.
36:51It's really delicate.
36:52Ginger, you can see, is someone who's meticulous to detail and that's what's been presented on
36:54this plate.
36:55It is an impressive dish and I love the buttery sauce over the top and I love the sharp burst
37:02of lemon.
37:03A great filling of crab, a little bit of chilli here at the back of my throat.
37:06That's actually a really good dish.
37:07someone who's meticulous to detail and that's what's been presented on this
37:12plate it is an impressive dish and I love the butchery sauce over the top and
37:17I love sharp burst of lemon a great filling of crab a little bit of chili
37:22heat in the back of my throat that's actually a really good dish okay ginger
37:28you've got 15 minutes on your next course oh yeah I love a herb crusted
37:35lamb smashed potatoes onions and mint sauce you've got everything a lovely rich
37:40dish you guys are okay are you right let's start plating smash potatoes I
37:47would love them to be crispy on the outside a little bit of skin and soft on
37:50the inside I can hear the crispiness as they're coming off the paper lamb now
37:56moment of reckoning ginger you want to get some lovely crust on that lamb and packed
38:02with flavor is it cooked oh that's how I like it make it look smart okay off you go
38:17thanks ginger thank you so much hello again for your main course you have herb and
38:32mustard crusted lamb with smashed potatoes balsamic onions and mint sauce thank you
38:38very much thank you enjoy if you told me a few weeks ago that I would have been able to do that
38:54in the time today I would have absolutely laughed in your face whatever happens in
39:00the competition and I'm really happy with how it went my lamb is cooked beautifully the crust on it
39:09is beautiful the flavor of that mustard and those herbs is so fresh on that gorgeous rich lamb potatoes
39:16are insane they're crispy really enjoyed these little caramelized onions the mint sauce it's got
39:23acidity it works really well with the lamb this is delicious absolutely delicious all the flavors
39:29complement each other and I'm really impressed huge amount of skill from ginger that lovely sweet pink
39:36lamb cooks beautifully it's decadent it's buttery it's herby it's salty it's all the good things
39:43Uma ready to go I think so I have eaten some amazing tuna tartar it's nice and light but it has to be prepped
39:56right I'd like my tuna quite finely chopped you want to have some soy sesame because there's not
40:04much cooking involved you've got to bring it when we put it our mouth it's gonna hit straight away two
40:10minutes left don't you worry guys I think I've got this this is it this is it yay okay take the plate thank you
40:22good luck well done that is an enormous tartar tartar's meant to be delicate
40:32there we go guys lovely so for you guys today I have cooked Asian tuna tartar with like an avocado bed enjoy guys
40:43usually in a tuna tartar it's either slices or small cubes this has got quite chunky bits of tuna and
40:58she's marinated that tuna in some soy and sesame but it definitely needs a bit more I actually can't taste
41:06what it is if you are going to do something simplistic you've got to go for those flavors it's
41:12such a shame because it sort of you take a bite and then it just fizzles out that bed of avocado it's
41:17just maybe a bit stodgy it's not as refined as I would like it to be she's chopped it as if she's
41:24chopping stewing steak to her into a stew that fish itself needs more marinade it just doesn't have the flavor
41:36umas main course is lamb kebab another lamb dish yum so that I would eat at three in the morning when
41:43I was 21 but I think it's gonna be a bit different to that one I want that lamb succulent juicy seasoned
41:51is there freshly made flatbread that it goes on because that will elevate it those onions are
42:00looking great humor thank you very very very impressed whipped better so you want that lovely
42:06light better you've got 30 seconds we've got this good I think they look good I put that yes I think so
42:21good they're waiting for you now go go chickpeas quick that's it that was the last thing just a
42:29couple pomegranate seeds go oh boy I have made you guys a deconstructed kebab so it's lamb with a
42:47grilled onion with pistachio and pomegranate whipped feta and then a red cabbage slaw and some chickpeas
42:54you can breathe
42:55that's it
42:56yes thank you so much
42:58you're welcome
43:05the lamb is cooked beautifully there is a sweetness to this pistachio caramelized onion it's delightful
43:14the chickpeas they're sort of toasted slightly we've got those pomegranates that are just sitting
43:19on that whipped feta which is giving it that sweetness I love what she's put on that lamb a
43:24little bit of cumin you've got a bit of smokiness but there's no flatbread which is a shame
43:31that is a beautiful piece of lamb cooked to absolute perfection on that onion delicious there's so much
43:38vinegar in that red cabbage it's harsh almost burns my tongue and it is a big piece of bread
43:45i feel relieved i think today is the day that i felt the most pressure
43:49even though i still may have come across relaxed i wasn't feeling on the inside today
43:57how are we doing there katie we're nearly there i just want to dry off these carjacks because i don't
44:02it's a bit oily okay well katie is serving up courgette basil chili and ricotta pancetta bruschetta
44:11lovely nice flavors people sort of think of it as a piece of toast with some things on it but it
44:18really should be a celebration of what's on top of it if you get it right lovely crunch to the
44:25cause yet the chili obviously beautiful ricotta's very creamy and light and then obviously the
44:29pancetta is going to bring that salt and awesome flavor okay you've got about 60 seconds all right
44:37it's going over the top chili oil and a bit of parmesan go on then quick quick quick quick
44:42let's hope it tastes good yeah are you happy with that katie i've done it yeah i am actually good
44:48you need to get back for your linguine off you go let's go
44:50hello hi how are you doing good how are you i'm all right
45:06this is courgette chili ricotta parmesan pancetta bruschetta thank you all right enjoy bye
45:15i don't know about you but whoa my bread is soaked in garlic i'm like whoa but it tastes nice
45:27i think the flavors are all really nice it's just overpowered with the garlic which i don't mind
45:32because i really like it but it sort of doesn't let anything else sing really the courgettes
45:38brilliantly cooked and when i've taken them off they taste great i love garlic but it's just too much
45:46the bread is still crisp and crunchy and seasoned beautifully we've got a spice from that chili
45:52we've got saltiness coming from that cheese we've got a little bit of smokiness coming from that
45:56pancetta and sweetness coming from the courgette i really like this combination of flavors
46:00katie eight minutes on your linguine okay oh thank the lord
46:13all right so katie's mane is a seafood linguine i love it i'm all over it you don't want to overcook
46:19your fish and you have to know that there are certain bits of fish that maybe take slightly longer
46:24than others the stress i've been intrigued to know if katie is making her own pasta fresh pasta
46:34does elevate it massively you can tell the difference okay where are we linguine and sauce
46:40linguine is very much nearly does you've got two minutes katie okay get on the plate
46:47how's it looking how you feeling i feel a bit stressed grace but we're doing it but i'm doing it
46:53we haven't left no i love you mom and dad you're very helpful in the stressful situation
47:01you've got 60 seconds i'm just gonna have to chuck it on
47:07done yeah off you go right let's go shall we go on there you go thank you so i have made for you
47:17seafood linguine with mussels prawns and crab meat with a bit of parsley on top and white wine
47:24thank you thank you thank you
47:31you've got to hand it to katie she's cooked her own pasta and it's delicious the seafood
47:37hasn't been scrimped on i've had about six prawns there's muscles in there
47:41prawns are cooked brilliantly yeah really nicely cooked crab tastes amazing it tastes good it's a
47:47really nice fresh tomato sauce and i think it's really light it's a really nice plate of food
47:55she's made her own pasta she's made a really good sauce the prawns are cooked nicely cooked all the way
47:59food it is a tasty thing i didn't smash it out of the park but i've just made pasta who else can say
48:09that quite a lot of people but not many people i know
48:14anthony yes sir eight minutes on your first course got ya prawn curries can be spectacular it's all
48:26about that flavor the coconut the spices mixed together it wouldn't be me if i wasn't worried
48:31just throwing it's overcooked i want to have a prawn curry where the prawns can take on that lovely spice
48:38also the pilau rice it can't be soggy and it can't be crunchy it's got to be perfect two minutes
48:46auntie yes sir there you go great good job next one hopefully we won't be feeling blue when we finish
48:54it great color thank you john it's like watching a completely new person where did the cheeky chappy
49:03anthony costa he's gone are you done now there's nothing else to go on top i'm ready to go
49:08are you happy i'm really happy right off you go
49:18yeah what's happening what's happening
49:26thank you ladies and gents what you have here is costa's coconut curry with prawns on top with
49:33coriander oil and my own take on pilau rice enjoy thank you cheers
49:43i think anthony has made an amazing curry sauce it is velvety and it's sweet with coconut and that
49:50cardamom the prawns are cooked beautifully really delicious well anthony promised his own take on the
49:56pilau rice he's added star anise there's cinnamon and turmeric in this which you can really taste it
50:03does take you on a sensory journey in your mouth you know the sauce for me is on the thicker side
50:08the flavor's there i just wish it was slightly less thicker i could carry on eating this and just
50:14demolish it that sauce and that curry is really delicious the prawns go nice and crunch them and they're
50:19cooked all the way through nicely done anthony anthony what's the base of your souffle it's chocolate
50:28egg whites bit of salt bit sugar all ready to be piped up in the uh mannequin what's it called
50:35ramekin that one not a mannequin don't use a mannequin it just come out of my mouth
50:42for the quarterfinals deciding to do a souffle is brave i'm going to pop this in now
50:50you've got to make sure that it comes out of the oven it has that rise and it's beautifully soft and
50:55velvety when you break into it you've got five minutes anthony yes sir how are our souffles
51:02it just feels like they're not rising you have to wait right to the last minute before you bring
51:07them up aren't you yeah chocolate mixed berries whipped cream what's not to love 90 seconds come on
51:16they are rising grace look let's get it out
51:23they've got a little judder so they're definitely soft in the middle
51:25your desserts are ready please go go anthony
51:38now listen right this is my version of a chocolate souffle you've got the cream there
51:42as a bit of an added bonus but i'll get me coat see you later for someone who doesn't love chocolate
51:54desserts this has got the right balance for me it's like a lovely delicious hot mousse i love that
52:00he's made a pudding and i applaud him for making a souffle mine is slightly overcooked and i don't want
52:06to say that it is because the flavors are delicious it's not too sweet it's really lovely i've finished
52:13mine yeah so you know i'm happy i'd pay for it anthony has not really made a souffle it's more of a
52:21chocolate pudding but it's puffed up it's difficult for me to criticize it as i push it into my mouth
52:26at a rate of knots it's a very adult bitter dark chocolate used in absolutely the right amounts
52:38oh thank god it's over it was pressure pressure pressure i hope i've brought to the table
52:45fun uh laughter and and some nice food along the way
52:49quarter-final day in the marshall kitchen from the whole i think we've eaten really well
52:58so best of luck everyone we all tried really hard and i'm proud of us all yeah heat one 2025
53:11we've now tasted and we've heard the comments from the dining room their cook of the day
53:15was ginger and i think we agree ravioli filled with crab nice and spicy lovely lemon butter sauce
53:22ginger's lamb was outstanding but those potatoes i could have eaten them by the kilo so we've got
53:28ourselves our first semi-finalist umma's first course was more about assembly rather than about
53:34cooking we had a tuna tartar big chunky blocks of tuna it could have had a lot more finesse it was meant
53:41to be vibrant and zingy but it was very flat but that lamb really delicious but i would have loved
53:49some bread with it katie really pushed herself i personally loved that bruschetta there was so much
53:57intention to pack a punch but dining room found the garlic a little bit too strong main course made her
54:03own pasta showing off technique cooked mussels and prawns really really well anthony's main course
54:10was a delicious curry with a subtle blend of spices it was a lovely hearty plate of food his dessert
54:17souffle of types not quite a souffle but we all agree it was a tasty pudding now we're going to make a
54:23decision grace who's it going to be i really do want a place in the semi-final i have worked my
54:30socks off i've not got any left and i tried my best if it's my turn to go i'll be devastated oh man
54:38i'm just getting started i don't want to go home i'm enjoying this experience a lot more than i
54:44expected that i would i hope that what i've done today is good enough to secure me the spot
54:57you four have done a brilliant job but as you know we've only got three semi-final places to give
55:05and that does mean sadly one of you is leaving us our first semi-finalist is ginger
55:18congratulations thank you good on you
55:21so that second semi-final place is going to anthony what
55:37what no wow thank you food pods
55:47our third semi-finalist is
55:50it's okay are you kidding me what the heck thank you i'm sorry i'm sorry i'm so sorry
56:05you're mad thank you so very much indeed love you guys love you mate i mean obviously it's
56:14disappointing when you leave everyone wants to win but i'm so proud of myself i'm gonna go home i'm
56:20gonna have an espresso martini absolutely not cooking tonight no
56:29what is this in front of us i think the semi-finalists
56:33so tough so tough i can't believe i'm a semi-finalist and i've beaten the boys
56:46yes i'm still in shock and absolutely shook us but i'm so overjoyed to be here i just can't believe
56:55it semi-finalists is pretty good but i thought i was just coming here to have a laugh and enjoy
57:01myself and maybe learn a couple of things but i'm starting to get my eyes on the prize a little bit now
57:11next time five new celebrities they are massive they're just so big take on the challenge oh god
57:19look at that oh no to become celebrity masterchef champion you've literally just invented a new
57:28pudding what's a little regga in the mm-hmm i've got no complaints i like them a lot
57:58so
58:04you
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