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  • 20 hours ago
S20 E03

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😹
Fun
Transcript
00:00has the recipe.
00:02One person will have to communicate
00:04to their fellow team member
00:06everything they are doing
00:08to make a plate of food taste the same
00:10and look the same as each other.
00:13Celebrities, could you please reveal your ingredients?
00:20What the hell, guys?
00:23Nice!
00:25I'm excited.
00:30Oh, God.
00:32You have 60 minutes.
00:34Oh, no.
00:36Let's cook.
00:38Each team leader has been given
00:40basic instructions for a different dish.
00:43Start by melting one tablespoon of butter.
00:46Mix the butter, the garlic, the parsley.
00:49Right, so we crush the garlic, yeah?
00:51Yeah, let's use the garlic crusher.
00:53Nothing is ever straightforward
00:55in the celebrity MasterChef kitchen.
00:57This is about cooking,
00:59but it's also about patience and trust.
01:02Anthony, what heat are you putting yours on?
01:04You said four.
01:05Shall we do four?
01:06I mean, it's up to you.
01:07Let's do five.
01:08And having a bit of humility
01:09and listening to people for a change,
01:11that's a big deal for celebrities.
01:13We are putting in four cloves of garlic.
01:16Drag artist Ginger is in charge on the red team.
01:20It's four cloves, yeah?
01:21Yeah, four cloves.
01:23Four.
01:24That's what Ginger said.
01:26So I'm doing as I'm told.
01:28She will need to guide actor Katie
01:30through their recipe for chicken kiev,
01:33parmentier potatoes, tarragon mayonnaise
01:36and braised baby gem lettuce.
01:39Garlic, butter, filled chicken,
01:42bread crumb on the outside,
01:44lovely and crispy.
01:45And when we cut it open,
01:46there should be a lovely ooze of that garlic rich butter.
01:49They've got to make their butter first.
01:51Two tablespoons of chopped fresh parsley.
01:55A good chicken kiev is a thing of majesty.
01:59It is comfort food at the highest level.
02:03Have you made chicken kiev before?
02:05No, I've eaten a lot of them,
02:06but I've never made one before.
02:07And what's the most disappointing thing
02:09about getting chicken kiev?
02:10When there's not any butter left inside it
02:12and it's all dribbled out in the oven.
02:13Right, that's it.
02:14Are you a bit nervous here?
02:15I'm not nervous.
02:16I've just got a lot to do.
02:17Then you aren't wasting my time.
02:18Ginger is a huge personality.
02:23She's a performer, but she's a solo performer.
02:26Today, she's a double act.
02:28For my job, I'm used to being told what to do,
02:31where to go, how to do things.
02:33So, I am a good listener.
02:35I just hope Ginger's a good director.
02:38Shape into a log.
02:40I think a log about that size, maybe?
02:42All right, OK.
02:44I'm going to do a log.
02:46That's what I heard, so that's what I'm doing.
02:48A garlic butter log.
02:51Leading the blue team is reality TV star Uma.
02:57Make sure you keep on stirring your onions.
02:59She and pop star Anthony...
03:01Onions are being stirred.
03:03Gorgeous.
03:05...will need to serve up two identical plates
03:08of homemade sausages, mashed potatoes,
03:11minted peas and onion gravy.
03:14Team Uma and Anthony are off to a slow start.
03:18They've got their onions on now,
03:20cooking for their onion gravy.
03:22They've now started on their mix for their sausages.
03:24So, put in all the minced pork.
03:26And 50 grams of breadcrumbs.
03:29Minced meats in, Uma. Minced meats in.
03:31Yeah.
03:32What do you need me to do now?
03:33To me, a good sausage needs to have plenty of filling
03:36and plenty of seasoning.
03:38Keep talking to me, Uma. I'm all ears, my love.
03:40A badly made sausage is quite a bleak thing.
03:44I come from Cumberland, where they make some of the best sausages
03:49in the world.
03:50It's a skill to get it right.
03:52One teaspoon of dried sage.
03:54Yes, Chef.
03:56I love this.
03:58I kind of feel like it's more on me if it messes up,
04:01as I am the...
04:03What do you call it? Head Chef?
04:05I don't know.
04:06I've never made a sausage in me life.
04:08I'm excited.
04:09What could go wrong?
04:10What's this space?
04:12Uma has already got all her seasoning in with her sausage mixture.
04:16Anthony is still chopping the onion.
04:18Yeah, yeah, yeah. What are we doing? What are we doing?
04:20Anthony is continually asking for reassurance.
04:23Large bowl, yeah?
04:25Yeah.
04:26Uma is battling with Anthony's speed of work.
04:29Okay, now we mix all of those ingredients
04:31in the sausage meat together.
04:33Mix well and chill.
04:34Chill? What?
04:35Start singing to it or something?
04:36We need to put it in the fridge.
04:38That's what we need to do.
04:39How are Uma's instructions, sir?
04:41They're really good.
04:42I live in a house full of women.
04:43They just shout at me all the time.
04:44So, I'm used to it, Grace.
04:46Maybe you just need shouted at, Anthony.
04:48Yeah.
04:49Put it in the fridge!
04:50Go!
04:51Go on, get on with it!
04:53Okay, hate to be the bearer of bad news.
04:57That's 20 minutes gone.
04:59With the garlic butter for their keeves setting in the fridge,
05:03the red team move on to their parmentier potatoes.
05:07Parmentier potatoes.
05:09Little cubes of potatoes, which they need to blanch in hot water first,
05:13and then fry in oil with lots and lots of rosemary.
05:16We've got to dice them into one centimetre cubes.
05:19I don't know what one centimetre is.
05:22This is stressing me out.
05:25Ginger is motoring ahead, cutting up her potatoes.
05:29She said to Katie about one centimetre square.
05:31Are you feeling confident about the one centimetre?
05:34No!
05:35We need to end up with 400 grams of these squares.
05:39Katie doesn't quite understand that visual reference.
05:42Please help me, Grace.
05:44I don't know who would be bothered trying to do one centimetre square potatoes.
05:51Do you know who wants that?
05:53John Tyrone.
05:54Yes, he does.
05:55That's who wants those potatoes.
05:57He's awkward.
05:58Right, come on, Katie, we've got to move.
06:01Yeah, I know.
06:02This is 400 grams.
06:04Show me what you've got.
06:05I think mine's too tiny.
06:07Right, you need more.
06:08You definitely need more.
06:09Right, I'll be quick.
06:11Katie is falling behind.
06:13She got a real attack of the nerves during chopping the potatoes.
06:17Ginger really needs to suss that Katie isn't at the same speed.
06:21How are you getting on? Are you nearly there?
06:23No.
06:24What we've got from Ginger is potatoes at one centimetre cubes,
06:27and a lot of them.
06:28What we've got from Katie is potatoes of various sizes.
06:31And not very many potatoes at all.
06:34How many grams you got?
06:36130.
06:37I've done them way too small.
06:39We've got to move on.
06:40We've got to move on.
06:41OK.
06:42I'm concerned the plates are going to look very, very different.
06:47What the hell?
06:49Ugh, what the hell is that?
06:53Over on the blue team, the potatoes are on for the mash,
06:56and they can finally start to make their all-important sausages.
07:00You need to oil the tube first.
07:03There's a business phrase that said,
07:05let's not ever look how the sausage is made.
07:07That's because making sausages is an ugly business.
07:10The sausage skins lying in a bowl really are not appetising.
07:14You need to load it onto the machine,
07:16and then let the pork fill it up.
07:19OK, so you find the little opening.
07:21Oh, yeah, finally opening!
07:26My macho image gone right out the window, let me tell you that.
07:30Stop being such a boy!
07:32Come on!
07:33Add the ground meat and push it down until it reaches the end of the casing.
07:38You're having a laugh, mate.
07:40I mean, this is one of the more surreal moments of my life so far.
07:45Right, meat is going in as we speak.
07:49Ay-ay, it's coming through!
07:53Yay!
07:55Are they meant to be, like, stuffed to the brim?
08:01If they can listen to each other and get the dimensions right,
08:05they can get the sausages to be of an equal size.
08:08That is so important here.
08:14How's it going?
08:15It's going all right.
08:16All right, all right. How about you?
08:18I don't. It's really strange, but...
08:21..not anything I thought I'd ever do.
08:23If they haven't got enough meat inside the casing,
08:26it'll start to just look so unappetising.
08:28I'm a little bit concerned about this task.
08:31Uma! Oi-ay!
08:32What the hell?
08:35So how are we going to tie these into sausages now?
08:37Um, I haven't got there yet.
08:39You haven't got there? OK, I'll wait for you, mate.
08:41Oh! Is this right?
08:44Oh, well, they're very different from Anthony's, that's for sure.
08:47So I need to thin it out? Yeah.
08:49I'm doing three. How many are you doing?
08:51I'm doing three. Three. Yes, mate.
08:54I think the sausages are good.
08:56They've come out looking so... sausage-like.
08:59You must be proud of that. I'm so proud.
09:02I mean, not so much this one.
09:07Red team, blue team, you are halfway.
09:1030 minutes gone, 30 minutes left.
09:12We've really got to get this chicken in the oven soon, Katie.
09:15Lightly flatten it with a rolling pin.
09:17Rolling pin, yeah.
09:18I guess to get it all to the same thickness.
09:21Right, yeah.
09:23Lightly.
09:24It says lightly.
09:26The chicken's bashed out.
09:28They need to fill it with as much butter as they possibly can.
09:31How much of the butter?
09:33Maybe, like, that much.
09:36What are you saying about that?
09:37Like this. Yeah, about that, yeah.
09:39Yeah.
09:40Yeah.
09:41OK, it's on the chicken.
09:42Close it all up, seal the actual meat itself
09:45so the butter doesn't ooze out.
09:47Then breadcrumber.
09:50They have to now motor.
09:52Flour, egg, breadcrumbs, egg, breadcrumbs.
09:57Flour, egg, breadcrumbs.
09:59Egg again, breadcrumbs again, frying pan.
10:02OK.
10:05I'm nervous about time but we're going as fast as we possibly can
10:07so, you know, time is an abstract concept.
10:11It's made up by some Romans or someone years ago.
10:16Maybe I am stressed.
10:21Are we getting on, Ginge?
10:22I'm covered and I'm going to go into the frying pan.
10:24Yeah.
10:25Are you ready?
10:2725 minutes to go.
10:29I really hope those chickens are going to be ready in time.
10:32We're just on the edge now of success or disaster.
10:36Kiev, don't die on me.
10:39My Kiev...
10:43My Kiev is looking pretty good if I do say so myself
10:47but I don't know if it's going to match our gingers
10:49so that's part of the challenge.
10:55I think that's going to sit in there until we run out of time.
11:00Blue team, your sausages aren't on yet.
11:02Gravy's not done yet.
11:03Still got mash to make.
11:06Yeah, I think we should put the sausages on now.
11:09Anthony?
11:11Anthony, let me know whereabouts you are now.
11:16Anthony?
11:17Yes, Chef.
11:19What the hell?
11:21He's just so erratic.
11:22Uma's giving instructions whether Anthony's listening.
11:26Is it anyone's guess?
11:28Right.
11:29Sausages are on.
11:30OK.
11:31The onion gravy.
11:32Stir in the flour.
11:34Into the onion gravy, yeah?
11:35Yeah.
11:36After about one to two minutes, add all of the bottle of the beef stock, OK?
11:39All of it?
11:40Yeah.
11:41Just random, innit?
11:42That gravy needs a good amount of time to boil up, to thicken, and then to be seasoned really, really nicely.
11:49Add one teaspoon of Worcester sauce.
11:54We want a lovely, rich onion gravy, not a wishy-washy, thin gravy.
12:00What does worry me, though, is that Uma's onions are just thinner, so therefore they're caramelising.
12:07Anthony has really large chunks of onion.
12:09If that onion gravy has huge, raw chunks, it'll be inedible.
12:15What we're saying about the mash, Uma, is that, how is that looking?
12:18I think we should just focus on cooking the sausages and getting the gravy, because the mashed potato won't take long.
12:24Ten minutes left.
12:26Yikes.
12:28We need to be thinking about making John and I happy, or at least less frightened.
12:35All we can do is try, and hopefully we are trying.
12:42Chinja, how you doing?
12:44Chickens in the oven, potatoes are in the pan, we've got to do the mayo, and we've got to do the lettuce, but I think we're getting there.
12:49We're getting there.
12:51So we're going to do three tablespoons of mayonnaise.
12:54Three tablespoons of mayo.
12:56Yeah, one small garlic clove.
12:58One small garlic clove, so are you using all this?
13:01Yeah, finely grated it, sir.
13:03My potatoes are getting quite brown.
13:05Are they?
13:06But I have a feeling they're a bit smaller than yours.
13:09Right, okay, okay.
13:11Okay, so now potatoes, Anthony, yeah?
13:14Add 50ml of cream, 50ml of milk, and then salt and pepper to taste.
13:18How's yours looking, Anthony?
13:19It's looking like bonnet de douche, mate.
13:21What does that mean?
13:22Me shower cap.
13:24Yay!
13:28What are we doing here?
13:29So, we're frying some lettuce, Grace.
13:32First time?
13:33First time I've fried a lettuce.
13:35Is hot lettuce something that you've never thought of?
13:37Never thought of it.
13:39Five minutes, everyone, five minutes.
13:43Are your peas cooked, blue team?
13:45There's no, there's nothing on here for peas.
13:47But you've got peas on your bench.
13:49What the hell is going on?
13:52Put on another pan, and put some peas in there with a knob of butter, and then chop some mint.
13:58Peas are in, peas are in, mate.
14:00Both teams have to get it onto a plate, and those plates should look exactly the same as each other.
14:05That will take time, and that will take communication.
14:08It looks really saggy, my lettuce.
14:10That's fine.
14:11It doesn't look delicious.
14:14You do all your mayo.
14:16Just, it's filled the ramekin to a centimetre less than the top.
14:19OK.
14:20I mean, I'm great with centimetres, but we'll give it a go.
14:24Just put, like, a large dollop in the centre of the plate.
14:30So, where's the lettuce on the plate?
14:32I'm the mayonnaise.
14:33Yeah.
14:34This is potatoes.
14:35Yeah.
14:36This is lettuce, and then the chickens go in here.
14:38In the middle of the lettuce and the potatoes.
14:40On the top of the potatoes.
14:41On top of the potatoes.
14:42On top of the potatoes.
14:45How do you want the sausages, Chef?
14:47Erm, like this.
14:49Free sausages, where are you, mate?
14:51Like this, OK?
14:53I'm just giving my chicken as long as I possibly can, because it was a huge piece of chicken.
14:56You've got 90 seconds, everybody. 90 seconds.
14:59Well, I guess it's done now, then, isn't it?
15:05Start putting the onion gravy on top, OK?
15:08Just drizzle it all over.
15:1230 seconds, everybody.
15:13OK, here we go.
15:14Finishing touches, please.
15:16What are we doing with the peas?
15:17Just put them, put them on the side that the sausages are on.
15:20What sides? White or left?
15:22The opposite side to the sausages.
15:24Come on!
15:25Right there, yeah?
15:26I can't see.
15:28Ginge the chickens on top of the potatoes.
15:30Put the fat side on the plate.
15:32Rightio, ladies and gentlemen.
15:34Time's up. All done.
15:35I can't believe I've done that, actually.
15:39I actually think it looks really good.
15:42Oh, I'm excited!
15:44Love working as a team, love being shouted at, and I just hope Jon and Grace like our team effort.
15:50I did enjoy that. It was fun.
15:54But the potatoes just fudged me over.
15:57To cut open the chicken and the garlic butter comes pouring out of it, as if it's desperate to be eaten.
16:02That's what I'm really open for.
16:03Very excited to welcome the red team.
16:04Smashed it.
16:05Oh!
16:06All right.
16:07Hello.
16:08Hello.
16:09Hello.
16:10Hello.
16:11What I love is that we have two plates here that are quite similar, considering one of you was very confident and the other not.
16:20Obviously somebody was instructing very well and someone listening.
16:23Rightio.
16:24Ginger.
16:25Oh, I've got a little bit of hose.
16:26Oh, God.
16:27A little bit of hose.
16:28Oh, I've got a little bit of hose.
16:29considering one of you was very confident and the other not obviously somebody was
16:35instructing very well and someone listening righty-o ginger
16:46oh god a little bit of ooze
16:49when I saw the lack of garlic butter inside I thought where's it all gone but when you
17:01start to eat it the chicken for me is absolutely bang on it's soft it's delicious and if you're
17:09lacking garlic here oh my gosh your mayonnaise there's enough garlic in that mayo to stun a
17:15donkey and I love it you've then got this lovely braised baby gem really delicious thank you we
17:26have got one centimeter cubes of potatoes here ginger wonderful amount of rosemary going through
17:31it that's very very good your potatoes could just do with a little bit more heat let them go nice
17:36and crispy very good job though and I have to say great direction love the detail Katie
17:45mm-hmm shall we do a an ooze test it's very juicy it seems to come through here look look
18:01the butter inside we haven't got an ooze but somewhere or other it's gone into the chicken
18:06flesh that means it got the flavor of the garlic going all the way through that perfectly cooked
18:10a piece of chicken potatoes some of them are lovely and crispy but measurements in centimeters
18:15aren't something that you understand in any way your lettuce has been stewed a little bit too long
18:24however it's still buttery and delicious I love your spin on this mayo it's far far less aggressive than
18:33than what ginger served us if that was Friday night dinner at your house I would be really impressed
18:41hey
18:44whoo
18:45well done well done to you that was hard he was an excellent manager thank you thank you I think overall
18:59they liked it yeah mine had some bad bits to it let's be honest so did mine I nearly choked them
19:05with the garlic blue team bring your food up
19:11I've got to say as far as the plates go peas are in the same place mashed potatoes three sausages each
19:28on a mound of mash onion gravy smells great let's do Uma yay
19:35the sausage is well made the thicker part of the sausage is still lovely and juicy but the ends are
19:50going slightly dry rich gravy good amount of mustard in the background wonderful warmth from that your
19:56onions they've been caramelized really really well so they're nice and sweet you've got a good palate
20:00you know what good food tastes like thank you yay lovely silky buttery creamy seasoned potato
20:09pom puree even considering the peas were an absolute afterthought you pulled something from nothing and you
20:15completely delivered thank you Anthony yes sir
20:19your sausages are really lovely and plump they're great nice bit of color on the outside but you've
20:33used a load of sage in there it's completely different from what you were instructed by Uma your
20:39peas are fantastic a good amount of mint through there lots and lots of butter I think it's a great job
20:44Anthony I think your sausage is fantastic thank you John thank you Anthony thank you for letting me watch
20:50you make sausages for the first time I will never forget this day they're really beautiful
20:56professional looking sausages you haven't made onion gravy because there really is very little gravy in
21:05there and the onions aren't really cooked they're kind of raw the potato however is delicious
21:12it's silky and it's buttery and it's seasoned very good thank you
21:21love that challenge I'll do that challenge every day of the week and twice on Sundays yeah
21:25I absolutely love it I've never made sausages before and I don't really want to make them ever
21:30again in my life but yeah it was really good really really happy with their comments
21:34what a cook that was what an experience that was well done everyone welcome team
21:46I really didn't think that anybody would make sausages first time those two dishes were nearly
21:52identical Uma's sausage is not quite as plump Anthony sausage is fantastic incredible
21:58the red team I think did very very well chicken was cooked really nicely not enough ooze but both of
22:03them well flavored I'm sorry but I'm loyal to my ginge I think we were best even though I had a saggy lettuce
22:14I think we've got ourselves four fantastic celebrity cooks and I hope they take some of those tips and
22:20tricks and put them into what they're doing next because it's gloves off and there are only three semi-final places
22:36and we're looking for semi-finalists
22:56a big day in the master chef kitchen and so we've invited in three special guests who are going to
23:01taste your food today and help grace and I make a decision we have finalist danny jones
23:09celebrity master chef champion angelica bell and winner and my wife lisa faulkner
23:21unfortunately you won't get the chance to marry john i'm so sorry about that this one's taken
23:27two courses one hour and fifteen minutes at the end of this sadly one of you will be going home
23:37ladies and gentlemen the pressure's on let's cook
23:46i'm nervous but we're here and this is what it's all about baby
23:51i'm trying not to play it safe i'm trying to do something a bit challenging and different for me
24:01um and i just hope i can pull it off ginger always impressive cooking up a storm and doing it through
24:08double eyelashes we're seeing food with real detail she is truly ambitious
24:14i really really want a place in the semi-final i very much have that little competitive gremlin on
24:25my shoulder and it's time to serve it some dinner i am cooking a crab ravioli with lemon butter and then
24:34i'm cooking herb and mustard crusted lamb with smashed potatoes balsamic onions and a mint sauce ginger you
24:42always give yourself a lot to do it's really impressive yeah and i think i'm just desperate
24:47for attention do you think that might be it grace darling we all are what's the inspiration here ginger
24:52the inspiration is my partner viv these are their favorite foods crab and lamb so i'm cooking this for
24:58them viv and i met over 10 years ago we were both performing in a nightclub and we've kind of been
25:09joined at the hip ever since so there is added pressure in the kitchen today ravioli pasta is
25:17perilously hard it has to be thin and delicate gorgeous parcels it can't fall apart but it can't
25:23be too thick either lemon crab inside that filling of the ravioli there's mascarpone there's chili
25:30filling needs to be robust and really highly seasoned because the pasta is bland
25:38rack of lamb roasted mustard across the top a herb crust pink lamb all the way through please
25:45okay she's given herself a lot of work to do
25:49i'm feeling strangely relaxed i don't know if that's a good or a bad thing umma she's an unflappable
25:59thing creative food without haggis those wonderful flavors of nigeria she grew up with i wanted to
26:06absolutely go for it i am making a tuna tartar with avocado why tartar it's always my go-to starter in a
26:15restaurant is there any part of it that's going to be cooked like a little crisp breads or toast no
26:21there's not right the next course lamb kebab is always the first thing i want when i've been
26:27away it was literally the first thing i got when i came back from love island so i'm doing like a
26:31deconstructed kebab i'm going to do lamb and i'm going to do whipped feta and a grilled onion and some
26:38chickpeas bread a cabbage salad do you think the dining room will perceive you as pushing yourself
26:46enough i hope so i mean i'm not sure now i'm a bit concerned about the not cooking part which wasn't
26:52really which wasn't really on my mind
26:58a tartar should be chopped small enough that it's delicate and edible alarm bells have gone off me
27:03right away because she's slicing it into rather large chunks this isn't tartar it's just chopped
27:12i don't mind that she's not cooking as long as we get her the flavors we want the salt is the soy the
27:17acid of lime avocados without any seasoning are just a bit bland i hope she's really generous with that
27:24seasoning main course i like the idea of this deconstructed kebab the flavors of marinated lamb
27:32then there's spices like cumin and coriander so it's going to be really vibrant whipped feta really
27:38really salty but where's the bread something lovely and soft to mop up all the juice if i get it right
27:47and it tastes how it tastes when i tried it then i hope it will be enough to keep me in the competition
27:51and hopefully to the crown
27:53seasoning anyone katie's a great cook but she is a bag of nerves she cooks crowd pleasing food food that
28:05we love to eat what katie's got to do is just believe in herself and go for it there's been some wobbles on
28:12the way but i am really proud of myself and i don't give up i'm an all-than gal so i am going to keep
28:18fighting and i genuinely really want to be in the semi-finals katie how's it going we're having posh
28:26cheese on toast guys no there's more to it than that i am cooking a courgette basil chili ricotta parmesan
28:37pancetta bruschetta okay try and say that after a glass of wine
28:42i love that katie's got six or seven ingredients going on in this bruschetta topping but the whole
28:50point of bruschetta is that the bread remains crisp just rubbing a bit of garlic on the toast to give
28:56it more flavor i do worry that this could just end up like sludge on the top
29:01and then for main course main course is seafood linguine i went on a trip to venice with my pal
29:09lisa george she played my auntie on cory and i just remember being on the seafront and just having
29:16this seafood linguine so i just want to recreate it because it kind of reminds me of her you've never
29:20made linguine before i have at home practicing for this but otherwise no i'm partial to a spag ball grace
29:27this is on a higher tier linguine like spaghetti but really really fine and flat it's one of the
29:36most difficult pastas to get right because it clumps together very quickly and it cooks in a matter of
29:42seconds she's making us a sauce in there she's got mussels she's got prawns she's got crab those prawns
29:49can't be overcooked and i don't want undercooked muscle those muscles need to be open and vibrant
29:54you're not feeling just grace and i today you're feeling three divided guests how's that feel
30:01i'm nervous about that you two like my mum and dad in the kitchen they're strangers
30:10i'm calm but i'm not anthony is pure joy to have in the kitchen he's funny he's happy when he cooks his
30:22love of greek food has shown throughout the competition but it's now for him to show a bit
30:26of detail to just calmly go about the task anthony duncan only made it to a quarter final yes simon
30:36didn't make it to the quarter final no uh you are up for a semi-final i'm so up for a semi-final i've
30:41never gone to do anything on my own in my life and i've never won anything so if i can get to semi-final
30:46i've beaten the boys and i've done so well what are you gonna cook for us i've put my own little spin
30:50on prawn coconut curry with my own sort of pillow rice on the side and the dessert is a old school
30:58chocolate souffle with the souffles do you need them to all rise yeah she's here all week ladies and
31:04gentlemen anthony's souffle needs to be a light fluffy spectacular souffle it's looking good man
31:21it's looking good i'm folding it texture on the top but then almost collapsible the moment you start to
31:26put it to your mouth a good souffle is a thing of beauty main course prawn curry is using coconut
31:34cream and coconut milk that means it could be sweet i hope he's got a balance there of lots and lots
31:40of decent spices it's added pressure to cook for a previous finalist but i just hope that some of
31:48them liked blues music and don't judge me on uh don't judge me too much on the food
32:04i want to see some master chef magic today i want to see a little bit of something that i go i'm really
32:09excited i want to eat the winner's food today my expectations they're always quite high
32:17but i just love good food and when it's cooked with love and confidence then it should taste good
32:24cooking for guest judges is insanely stressful it's your peers and you don't want those people to be
32:33like oh my goodness that food was rubbish because we remember cheers ginger you've got 15 minutes on
32:47that first course okay we're all right we're all right crab ravioli with lemon butter i think that
32:53sounds incredible this guy's got a little hole in so he might not make it into the pan you've got to
32:59make sure it's rolled out thinly and you seal it because nobody wants their crab crawling out all right
33:06come on come on come on come on let's go i love you all you are my children don't explode
33:14what you don't want is big heavy ravioli do i mean you want it to be light and fresh fingers
33:21crossed ginger ginger yeah you've got three minutes okay great how's the ravioli yeah they're good they
33:28just need another minute or so don't over boil them because they'll start to fall apart okay i'll take
33:33that john a little bit of sauce on each one before they go on the plate look at that they are lovely and
33:39plump yeah oh i hope so ginger what's going on this ravioli i've got lemon zest and then this parsley
33:46crisp ginger yes show time somebody has worked in a restaurant that's impressive
34:01hello friends
34:02that was nearly a disaster right there i love this pink jumper thank you oh that looks good
34:11i have cooked crab ravioli with lemon butter i hope you enjoy it thank you very much thank you see
34:18it tastes amazing the pasta's cooked really well al dente nice and thin not too thick the crab is
34:31buttery it's zingy the marriage of the chili and the lemon just packs a punch in your mouth but it's not
34:39too much it's really delicate ginger you can see is someone who's meticulous to detail and that's what's
34:47been presented on this plate it is an impressive dish and i love the buttery sauce over the top and
34:53i love the sharp burst of lemon a great filling of crab a little bit of chili heat in the back of my
34:58throat that's actually a really good dish okay ginger you've got 15 minutes on your next course
35:06oh yeah i love herb crusted lamb smashed potatoes onions and mint sauce you've got everything a lovely
35:15rich dish you guys are okay are you right let's start plating smash potatoes i would love them to
35:23be crispy on the outside a little bit of skin and soft on the inside i can hear the crispiness as
35:28they're coming off the paper lamb now moment of reckoning ginger you want to get some lovely crust on
35:36that lamb and packed with flavor is it cooked oh that's how i like it
35:47make it look smart
35:50okay off you go thanks ginger thank you so much
35:55hello again hello hello for your main course you have herb and mustard crusted lamb with smashed
36:10potatoes balsamic onions and mint sauce thank you very much thank you enjoy
36:21so if you told me a few weeks ago that i would have been able to do that in the time today i would
36:31have absolutely laughed in your face so whatever happens in the competition um i'm really happy with
36:38how it went my lamb is cooked beautifully the crust on it is beautiful the flavor of that mustard and those
36:47herbs it's so fresh on that gorgeous rich lamb potatoes are insane they're crispy i really enjoyed
36:54these little caramelized onions the mint sauce it's got acidity it works really well with the lamb
37:01this is delicious absolutely delicious all the flavors complement each other and i'm really impressed
37:08huge amount of skill from ginger that lovely sweet pink lamb cooks beautifully
37:13it's decadent it's buttery it's herby it's salty it's all the good things
37:21uma ready to go i think so
37:26i have eaten some amazing tuna tartare it's nice and light but it has to be prepped right
37:33i'd like my tuna quite finely chopped you want to have some soy sesame because there's not much
37:39cooking involved you've got to bring it when we put it in our mouth it's got to hit straight away
37:45two minutes left don't you worry guys i think i've got this
37:49hurrah this is a confident woman i know
37:53this is it this is it yay okay take the plates thank you good luck well done
38:00that is an enormous tartar tartar's meant to be delicate hi there we go guys oh lovely
38:11so for you guys today i have cooked uh asian tuna tartare with like an avocado bed enjoy guys thanks
38:19usually in a tuna tartare it's either slices or small cubes this has got quite chunky bits of tuna
38:34and she's marinated that tuna in some soy and sesame but it definitely needs a bit more i actually can't
38:41taste what it is if you are going to do something simplistic you've got to go for those flavors it's
38:47such a shame because it's sort of you take a bite and then it just fizzles out that bed of avocado it's
38:52just maybe a bit stodgy it's not as refined as i would like it to be she's chopped it as if she's
39:00chopping stewing steak to her into a stew that fish itself needs more marinade it just doesn't have the flavor
39:07uma's main course is lamb kebab another lamb dish yum something i would eat at three in the morning
39:18when i was 21. but i think it's going to be a bit different to that one i want that lamb succulent juicy
39:26seasoned is there freshly made flatbread that it goes on because that will elevate it
39:33those onions are looking great uma thank you very very very impressed whipped fetus you want that
39:41lovely light feta you've got 30 seconds we've got this okay i think they look good
39:49happy with that yes i think so good they're waiting for you now go go go chickpeas quick
40:02that's it that was the last thing just a couple pomegranate seeds done go oh my boy
40:09hello hello hello i have made you guys a deconstructed kebab so it's lamb with a grilled onion with
40:23pistachio and pomegranate whipped feta and then a red cabbage slaw and some chickpeas i can breathe
40:31finally yes thank you so much you're welcome the lamb is cooked beautifully there is a sweetness
40:45to this pistachio caramelized onion it's delightful the chickpeas they're sort of toasted slightly we've
40:52got those pomegranates that are just sitting on that whipped feta which is giving it that sweetness
40:57i love what she's put on that lamb a little bit of cumin you've got a bit of smokiness but there's
41:03no flatbread which is a shame that is a beautiful piece of lamb cooked to absolute perfection on that
41:11onion delicious there's so much vinegar in that red cabbage it's harsh almost burns my tongue and it
41:18is a big piece of bread i feel relieved i think today is the day that i felt the most pressure
41:25even though i still may have come across relaxed i wasn't feeling on the inside today
41:32how are we doing there katie we're nearly there i just want to dry off these carjettes because i don't
41:37know if they're a bit oily okay well katie is serving up courgette basil chili and ricotta pancetta
41:45brochetta lovely nice flavors people sort of think of it as a piece of toast with some things on it but
41:53it really should be a celebration of what's on top of it if you get it right lovely crunch to the
42:00courgette the chili obviously beautiful ricotta's very creamy and light and then obviously the pancetta
42:05is going to bring that salt and awesome flavor okay you've got about 60 seconds all right
42:12it's going over the top chili oil and a bit of parmesan go on then quick quick quick quick
42:17let's hope it tastes good yeah are you happy with that katie i've done it yeah i am actually good
42:23you need to get back peeling weenie off you go let's go
42:33hello hi how are you doing good how are you i'm all right
42:37this is courgette chili ricotta parmesan pancetta bruschetta thank you all right enjoy bye
42:53i don't know about you but whoa my bread is soaked in garlic i'm like whoa but it tastes nice
43:00i think the flavors are all really nice it's just overpowered with the garlic which i don't mind
43:08because i really like it but it sort of doesn't let anything else sing really the courgettes brilliantly
43:14cooked and when i've taken them off they taste great i love garlic but it's just too much the bread
43:22is still crisp and crunchy and seasoned beautifully we've got a spice from that chili we've got saltiness
43:28coming from that cheese with a little bit of smokiness coming from that pancetta and sweetness
43:33coming from the courgette i really like this combination of flavors
43:38katie eight minutes on your linguine okay oh thank the lord all right so katie's main is a seafood
43:50linguine i love it i'm all over it you don't want to overcook your fish and you have to know that there
43:57are certain bits of fish that maybe take slightly longer than others the stress i've been treated to
44:05know if katie is making her own pasta fresh pasta does elevate it massively you can tell the difference
44:13okay where are we linguine and sauce linguine is very much nearly does you've got two minutes katie
44:19okay get on the plate how's it looking how are you feeling i feel a bit stressed grace but we're doing
44:28it but i'm doing it we haven't left no i love you mom and dad you're very helpful in the stressful
44:35situation you've got 60 seconds i'm just gonna have to chuck it on
44:39so i have made for you seafood linguine with mussels prawns and crab meat with a bit of parsley on top
44:57and white wine thank you thank you you gotta hand it to katie she's cooked her own pasta and it's
45:10delicious the seafood hasn't been scrimped on i've had about six prawns there's mussels in there
45:16prawns are cooked brilliantly yeah really nicely cooked crab tastes amazing it tastes good
45:22it's a really nice fresh tomato sauce and i think it's really light it's a really nice plate of food
45:31she's made her own pasta she's made a really good sauce the prawns are cooked nicely cooked all the
45:35way through it is a tasty thing i didn't smash it out of the park but i've just made pasta who else
45:44couldn't say that quite a lot of people but not many people i know
45:53anthony yes sir eight minutes on your first course got ya
45:58prawn curries can be spectacular it's all about that flavor the coconut the spices mixed together
46:05it wouldn't be me if i wasn't worried just throwing it to overcook
46:08i want to have a prawn curry where the prawns can take on that lovely spice
46:14also the pilau rice it can't be soggy and it can't be crunchy it's got to be perfect
46:21two minutes auntie it's up there you go great good job next one hopefully we won't be feeling blue
46:29when we finish it great color thank you john
46:32it's like watching a completely new person where did the cheeky chappy anthony costa
46:39he's gone are you done now there's nothing else to go on top i'm ready to go are you happy i'm
46:44really happy right off you go
46:58what's happening
47:01thank you ladies and gents what you have here is costa's coconut curry with prawns on top with
47:09coriander oil and my own take on pilau rice enjoy thank you cheers
47:18i think anthony has made an amazing curry sauce it is velvety and it's sweet with coconut and that
47:25cardamom the prawns are cooked beautifully really delicious well anthony promised his own take on the
47:32pilau rice he's added star anise there's cinnamon and turmeric in this which you can really taste
47:38it does take you on a sensory journey in your mouth you know the sauce for me is on the thicker side
47:43the flavor's there i just wish it was slightly less thicker i could carry on eating this and just
47:49demolish it that sauce and that curry is really delicious the prawns go nice little crunch to them
47:54and they're cooked all the way through nicely done anthony anthony what's the base of your souffle
48:02it's chocolate egg whites bit of salt bit sugar all ready to be piped up in the uh mannequin
48:09what's it called ramekin that one not a mannequin don't use a mannequin it just come out of my mouth
48:15for the quarterfinals deciding to do a souffle is brave i'm gonna pop this in now you've got to
48:26make sure that it comes out of the oven it has that rise and it's beautifully soft and velvety when you
48:31break into it you've got five minutes anthony yes sir how are our souffles just feels like they're not
48:39rising you have to wait right to the last minute before you bring them up aren't you yeah
48:45chocolate mixed berries whipped cream what's not to love 90 seconds come on they are rising
48:53grace look let's get it out we've got a little judder so they're definitely soft in the middle
49:03your desserts are ready please go go anthony
49:09now listen right this is my version of a chocolate souffle you've got the cream there
49:17as a bit of an added bonus but i'll get me coat see you later
49:27for someone who doesn't love chocolate desserts this has got the right balance for me
49:32it's like a lovely delicious hot mousse i love that he's made a pudding and i applaud him
49:39for making a souffle mine is slightly overcooked and i don't want to say that it is because the
49:43flavors are delicious it's not too sweet it's really lovely i've finished mine yeah so you know
49:50i'm happy i'd pay for it anthony has not really made a souffle it's more of a chocolate pudding but it's
49:57puffed up it's difficult for me to criticize it as i push it into my mouth at a rate of knots it's a very
50:03adult bitter dark chocolate used in absolutely the right amounts
50:13oh thank god it's over it was pressure pressure pressure i hope i've brought to the table fun
50:21laughter and and some nice food along the way
50:28quarter-final day in the marshev kitchen on the whole i think we've eaten really well
50:33so best of luck everyone we all tried really hard and i'm proud of us all
50:38we've now tasted and we've heard the comments from the dining room their cook of the day was ginger
50:51and i think we agree ravioli filled with crab nice and spicy lovely lemon butter sauce ginger's lamb was
50:58outstanding but those potatoes i could have eaten them by the kilo so we've got ourselves our first
51:04semi-finalist uma's first course was more about assembly rather than about cooking we had a tuna
51:10tartare big chunky blocks of tuna it could have had a lot more finesse it was meant to be vibrant and
51:18zingy but it was very flat but that lamb really delicious but i would have loved some bread with it
51:26katie really pushed herself i personally loved that bruschetta there was so much intention to pack a punch
51:33but dining room found the garlic a little bit too strong main course made her own pasta showing off
51:40technique cooked mussels and prawns really really well anthony's main course was a delicious curry
51:47with a subtle blend of spices it was a lovely hearty plate of food his dessert souffle of types not
51:54quite a souffle but we all agree it was a tasty pudding now we're gonna make a decision grace who's it
51:59gonna be i really do want a place in the semi-final i have worked my socks off i've not got any left
52:07and i tried my best if it's my turn to go i'll be devastated oh man i'm just getting started i don't
52:14want to go home i'm enjoying this experience a lot more than i expected that i would i hope that
52:22what i've done today is good enough to secure me the spot you four have done a brilliant job but
52:36as you know we've only got three semi-final places to give and that does mean sadly one of you is
52:43leaving us our first semi-finalist is ginger congratulations thank you good on you
52:57so that second semi-final place is going to anthony what what no
53:16wow thank you food pods
53:19our third semi-finalist is
53:28it's uk are you kidding me what the heck
53:37i'm sorry um i'm so sorry um
53:41umma thank you so very much indeed love you guys love you mate
53:48i mean obviously it's disappointing when you leave everyone wants to win
53:52but i'm so proud of myself i'm gonna go home i'm gonna have an espresso martini
53:57absolutely not cooking tonight no
53:59what is this in front of us i think there's semi-finalists
54:16so chuffed so chuffed i can't believe i'm a semi-finalist and i've beaten the boys yes
54:22i'm still in shock i'm absolutely shooketh but i am so overjoyed to be here i just can't believe it
54:31semi-finalists is pretty good but i thought i was just coming here to have a laugh and enjoy myself
54:37and maybe learn a couple of things but i'm starting to get my eyes on the prize a little bit now
54:43so
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