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00:00Welcome back celebrities we have been impressed by you so far some of your food was edible
00:23some of it was even delicious however now we need to see more we're looking for quarter finalists and
00:32we only have four quarter final places but first the best way to become a great cook of course is
00:38to learn so we have invited in a special guest somebody who over the last five years has
00:46completely understood the power of modern media and now has recipes that have been viewed by over
00:531 billion people worldwide please welcome poppy o'toole
01:01Michelin trained chef poppy o'toole shot to fame in 2020 when her highly engaging food recipes went
01:13viral she now boasts over 5.5 million followers and is celebrated as the queen of potatoes
01:23i was working in a restaurant in mayfair in london which was amazing and then 2020 the pandemic hit
01:29and the hospitality was completely shut down i was back at home with my mom and dad and my little
01:35brother and sister and i started making content on social media so i could share my love passion and
01:42recipes for potatoes looking back through my career in professional kitchens i was the potato person
01:50everyone loves a potato recipe it's been the center of i think how i've managed to get such a big following
01:58online i love being called the potato queen i will be your ruler of potatoes poppy welcome what have you got
02:08to tell these lovely celebs so the recipes in front of you today are some of my favorites they are tried
02:14and tested and delicious and of course being the potato queen they've all got a potato element that is
02:20crucial you have one and a half hours oh stay confident you can do this let's go
02:27there is nowhere for them to hide in this oh i'm completely flustered i know what these recipes
02:40are meant to be like and i know how they need to be executed there's a method to a madness right
02:45i'm just going to trust the process hopefully they thrive in pressure and don't crumble
02:53oh god don't get my chins in it my master chins dawn o porter author tv presenter and we are finding
03:03a very very strong instinctive cook she really likes opulence it's big she's a feeder i think that's
03:11fantastic massive but fantastic thank you all we want from dawn now is a bit of finesse i didn't
03:19realize at home that my presentation was so bad and i've got to make that better because i can
03:24tell that it's going to start going against me if i don't one medium mirrors piper very thinly sliced
03:29into matchsticks dawn has been tasked with cooking one of poppy's plant-based recipes we've got a onion
03:37and potato hash it's a crucial part to the dish loosely based on a hash brown loosely based on an onion
03:43bhaji what else goes in here followed by charred spring onions sweet and sour onions and a cheese
03:52sauce which is actually made out of cashew nuts it's way more technical than anything that i would do
03:58the big danger point for me here is this potato and onion i'm going to put a bit of extra garlic in
04:04because i am a garlic queen that mixture is mustard miso paste and then corn flour which will make a paste
04:11so the whole thing will bind together if that mixture isn't put together properly it could fall
04:16apart when it's fried don how do you feel about cooking in front of the queen of potatoes do you
04:23even like them i used to have a dog called potato oh wow you really are dedicated to the potato but
04:28you are genuinely the queen of potatoes and it's an honor to cook one of your potato dishes and you're
04:32at home with plant-based food i love plant-based food i think the challenge with plant-based food
04:36is getting flavor into it and you've got so much flavor going on in this i can it would convert people
04:41that's exactly what this dish is about this needs to look pretty doesn't it yeah absolutely this is
04:47kind of trying to give that a little bit of fine dining oh wow okay that's my challenge well good
04:51luck thanks grace thanks bobby i have no idea i'm just kind of winging it jamie lomas soap star and known to
05:06be the villain but he's definitely not a villain in the master kitchen he started this competition as a
05:11complete novice but he's trying as hard as he possibly can weren't jamie's croquettes outstanding
05:18they're so crisp really moorish it's amazing well done
05:26jamie will be taking on poppy's complex ribeye steak dish served with a unique type of potato
05:32shaped like a hazelnut it's not that easy pom noisettes are probably one of the most underrated
05:39ways to eat potatoes in the whole world you melon ball a potato make an indent first with the whole
05:47kind of circle yeah and then kind of twist and scoop at the same time okay okay and then you parboil
05:56them and cook them down in delicious brown butter so they get this nutty caramelization lovely little
06:04balls of joy we've also got a roscoff onion which has been caramelized crispy shallots
06:11hispy cabbage with stilton there's a beef sauce in there as well there's a lot going on on this dish
06:17it's like doing a jigsaw and trying to get it all to come together at the same time
06:24jamie how are you feeling i'm just a little bit nervous i'm just a bit unsure do i do the potatoes
06:29first and then do the steak or do i do it in order you can go for it if you want to okay just make
06:35sure we've got a nice cooked rested steak okay and nice caramelized balls
06:42that recipe's flummoxed i think it has i think the instruction of it is confusing him slightly whereas
06:49if he didn't think about it so much just went oh yeah it's a steak it's a bit of cabbage it's a bit of
06:52onion it's some potato he would breathe a little bit
06:55it this is all a learning curve darling so jackie graham r b legend of the 1980s she grew up in a
07:05caribbean family who loves flavor she has proved herself to have a great palate
07:13but there's also things that don't quite work out your plantain unfortunately has caught
07:19everything we throw at her she takes it on board she just needs to calm down and bring that harmony
07:27to the kitchen ingredients that i've never tasted before jackie's recipe is inspired by one of poppy's
07:36favorite poultry meals the chicken dish is loosely based on punter's chicken it's that barbecuey sort of
07:45flavor so we've got pan roasted chicken breast you're gonna cook it quite a bit in the pan then
07:50you put the chicken into the oven for 10 minutes to cook with a chipotle smoky sweet sauce
07:58what it sounds nice we've got baby corn covered in cheese i'll be using that at home and also a potato
08:05fondant so you can just cut about an inch thick it's really to make it circular no these fondants are also
08:12cooked in goose fats don't know about goose fat as such so we're going to add an extra level of
08:17flavor to them but we're looking for that gorgeous caramelization and for it to be buttery soft
08:27do you cook potatoes at home normally yeah but it's either roast or it's boiled or it's mashed yeah
08:33i've never done fondant before this is awesome i'm seeing a whole new jackie
08:38baby girl i'm here to learn trust me okay yes yes yes that's golden she's doing really well with
08:49the caramelization of skin on the chicken but we've got to make sure that it doesn't now go overcooked
08:54i think i'm doing all right you know and i think i'm getting a bit more confident
08:58don't stress don't stress chris hughes reality star and now racing pundit he's confident in the kitchen
09:06bingo good job he's got charm he's got swagger he needs to push himself there's not a huge amount of
09:15skill on show chris challenge yourself a bit more he knows what he's going to do right now he's got to
09:21perform chris has a dish that uses one of poppy's most loved cooking techniques
09:29this dish is one of my favorites because i'm a sucker for anything deep fried
09:33it's seven fried pork chops with a milk and butter poached pom puree pommie puree that's the potato a
09:41pineapple slaw and injure mayonnaise it just makes my mouth water even the thought of it 150 grams of
09:48unsalted butter it's a lot of butter the milk and butter poached pom puree is based off of a traditional
09:55pom puree but it's a different technique we're actually going to cook the potatoes in the milk and
10:00the butter that we'd usually add at the end but it's cooked in it the whole way through so you get
10:05this very thick flavor going all the way through the potato so i chop them off just to make it a bit
10:11soft so they cook quicker i don't really cook with potatoes a lot if i'm doing like sausage and mash
10:18i'll buy the mash chris has also got to butcher the pork have you ever butchered a piece of pork before
10:25no not butchered no he's going to take the bone off the skill most of the fat off do a marinade which
10:31got lots of flavor in it and then a seasoned flour mix afterwards and the whole thing is fried
10:38pork like if you overcook it slightly it's tough i'm dreading this to be honest don't dread it it's
10:42fine it's a pork chop which is southern fried chicken-esque which we've all eaten all i've done
10:48is made it sound a bit posher by saying pom puree you are nervous aren't you chris yeah can you tell
10:53look at it i'm shaking
10:58i'm so excited michelle heaton from liberty x 25 years this woman has been a pop star but she
11:06can be very very nervous but once she gets into her stride some beautiful things are coming out
11:11the kitchen i think this is delicious and she's resilient oh no don't receive potato fries when it
11:19all went wrong with those sweet potatoes she fought back oh my god the pressure michelle is tackling the
11:28first of six elements really you want three portions are exactly the same yeah for a challenging fish mane
11:35michelle has got seared cod do you cook fish very often i do like fish it's usually sashimi right so i
11:43don't cook sashimi obviously with beef fat shoestring fries i've cooked chips but not this brown butter and
11:51herb verblanc samphire i've never cooked samphire ever and charred baby gem there's also parsley oil on
11:58there there's plenty going on on this dish i need to do that as well sugar little shoestring fries need
12:05to be washed of all their starch they're cooked in beef fat this is a bit like fish and chips so
12:11beef fat's traditional way to cook chips that are chippy so we're bringing that to this beef fat has
12:15to be the right temperature too hot that will start to smoke and go really really bitter not hot enough
12:22and they will not go crisp they'll be really soggy and they'll take on all that fat
12:29you've got a bit of a task sorry yeah i feel i feel like i've been thrown in the deep end definitely
12:34trust your instincts if it starts to go wrong we can always fix it yeah maybe apart from the
12:38beurre blanc you might have to start again okay all right okay let's let oh no don't do that thanks
12:43poppy that really helped out wonderful oh no brilliant celebrities you are halfway halfway gone
12:54dawn's potato and onion hash bargy mix made and ready to be deep fried at the last minute
12:59she's now turned her focus to the two onion garnishes we've got onion which has been cooked very very
13:06slowly this one's going to be more like golden jam yeah yeah yeah alongside petals of shallots being
13:12cooked in cranbridges so they're lovely and pink but sharp but at the same time quite sweet oh my god
13:19that's good yeah that's good i'm happy that nice and sour she also has to make a plant-based cheese
13:26sauce using cashew nuts plant-based cheese is a really new thing so this is a new technique cooking with
13:34this it's great but it's all about this nutritional yeast isn't it it makes it taste really cheesy
13:40so the nutritional yeast you have to be careful with that yeah it can overpower and it can just taste of
13:45feet yeah and not cheese oh that looks amazing delighted with that oh yeah that is yum
13:55jeez give me a break jamie's feeling the pressure
14:01his pomme noisette and roscoff onions are slowly caramelizing i think they look okay oh beautiful
14:09but he still has an extensive job list i've got the steaks the sauce the cabbage it's all
14:15quite a lot i think he could probably relax ever so slightly loosen those strings you think there'll
14:21be parts of this recipe missing from his dish already i think if anything goes it'll be those
14:26crispy shallots no idea to be honest it's a steak pan we're looking for the steak to be medium rare
14:34and a ribeye cut is also quite a difficult one to get right because the fat needs to actually render out
14:39a little bit and become caramelized i mean they look a little bit undercooked to me i think because
14:45they're so big you could probably throw them in the oven for two or three minutes okay and then rest
14:50them again right come on let's get this together now i'm doing all right darling jackie's full steamer
14:57head it's all looking like it should do she's made a start on the maple glazed cheesy sweet corn we
15:03don't want them to go too charred when they just taste like burnt corn want them to have that
15:08caramelization and then that cheese over the top go hard on the cheese another crucial element is the
15:15chipotle and honey sauce chipotle is smoky chili from mexico honey being very floral sweet and sharp
15:23and spicy coming together to really enhance the flavor of that chicken it makes you want to see it's just
15:29lifting my soup so it's awesome we need to be careful on how much we're going to reduce this
15:34sauce down there needs to be plenty on each plate because everyone's going to want to drink it
15:40i've been tasting it and i like what i'm tasting
15:44we're all right we're going to stay calm also making good progress is chris
15:48his southern fried pork chops are marinating and his milk and butter poached pom puree is well underway
15:54what he's going to be really careful of is it doesn't catch on the bottom of the pot just milk
16:00catches on the bottom of pots very very easily and starts to burn doing all right because the the
16:05potato puree is allowed to kind of sit and do its own thing while i can focus on the other things that's
16:10just continuing to soften all the time and he's turned his attention to his garnish for the pineapple
16:16and chili slaw everything has to be cut very fine otherwise it's going to end up a very thick crunchy
16:23salad that you can't actually get your teeth through
16:30emergency poppy
16:34chris has got a bit of a problem at the minute he's left the potatoes to cook and because they
16:37cook in the butter and the milk that milk has caught at the bottom oh what i would do is stop stirring
16:43it a minute take it off the heat and then do your best to get the really massive bits out and then the
16:50rest of it will just pass through okay i feel like a plasterer
16:56right that that that right michelle is juggling three different elements of her cod dish at once
17:03get one out just see if it's crispy okay and then also season them with a bit of fine salt when you're
17:07done thank you okay she's been blending up her parsley oil no no no off and attempting her technically
17:16challenging sauce okay what do i do okay bourbon's difficult so it's a reduction of white wine and
17:22then you are emulsifying butter into it if you're not moving it enough it's not going to emulsify if
17:28it's not hot enough it's not going to emulsify this is a tricky one to do the most i get out of sauces
17:35is like tomato ketchup salad cream mix it you have burger sauce but yeah i'm feeling quite good i think
17:44so that's 15 minutes left just 15 minutes
17:51that's good that's good 15 minutes is great
17:55with time running out all five celebrities are tackling their final jobs
18:00i've never used a deep fat fry let's see how that goes dawn can't afford an undercooked potato raw
18:06potato inside that hash it's not very bally is it then the whole dish is finished well i've got three
18:14good ones and then two distinctly average ones maybe a little less than average also up against it is jamie
18:23who's struggling to complete his dish i'm gonna miss those to show up the that's all good
18:29the beef sauce he's got to make sure he reduces it down properly into that then goes the cream that's
18:35going to be reduced down it should coat the back of a spoon wow okay jackie the fondant potatoes
18:44are a little bit thicker so they're going to take a bit longer to cook there's a bit too much
18:47resistant we're going quite soft all right baby okay i want to get the pork chops done make sure
18:52they're edible and cook properly they cook so quick don't they they do cook very quick in that really
18:57but the color perfect amazing i'm getting there i'm all right i'm all right
19:0610 minutes left everybody 10 minutes
19:10it's a bit what makes or breaks us oh are we gonna get pretty dawn i don't know yeah are we gonna get
19:16dainty though i still want to chuck the whole lot on the plate no no no no no i will i've done all
19:20this work i think this is how it's supposed to be oh heavens above just put the cheese on and then
19:26that's me done here there we're ready come on you you gotta move let's go i don't know if it's cooked
19:33it looks a bit under three minutes to get this all on the plate carefully spoon it onto the plate cascade
19:43that's a technical term for just pouring
19:50that's it time's up well done everybody well done
19:55the hour and a half cost like that but we're here we did it poppy taught me will
20:03dawn yeah let's put you out of your agony thank you
20:06broadcaster and author dawn has served poppy's onion and potato hash bhaji with charred spring onions
20:18sweet and sour onions and a plant-based cheese sauce made from cashew nuts miso mustard and yeast powder
20:27there's a slight discrepancy between the photo and the plate itself but you are a feeder
20:33the hash bhaji i've got bits that are perfect and then there's a little bit that's just slightly
20:46under you can kind of just taste the floweriness in it your sweet onions they're cooked down really
20:51nicely you get real sweetness coming through and then you get these really punchy sour ones which
20:56then complement the really creamy kind of cheese sauce i find this dish really delicious myself
21:02i really love that cashew nut sauce the flavor in there mustard and miso that nutritional yeast
21:08to make it really really cheesy yes please yeah it's really good the potato bars i could see you were
21:14struggling with but sweet onion is just delicious yes there are errors but in getting the plant-based
21:22recipe i think people sometimes think that that might have been the easy ride it certainly was not
21:26i'm feeling good i'm upset about the inside of my bhaji i didn't burn it so it's good i'm happy i really am
21:41actor jamie has cooked poppy's ribeye steak served with potato noisette hispy cabbage dressed in stilton
21:49cheese caramelized roscoff onion and a creamy beef and brandy sauce it looks great looks like a proper
21:57steak dish we are missing the crispy shallots but you've managed to achieve the majority of it yeah
22:04my steak is cooked really well lovely and medium rare the potatoes you manage to get the
22:14caramelization on there the garlic comes through the nuttiness of the butter and they're cooked really
22:18well so it's really good jamie i watched you go to hell and back with this recipe the onion outstanding
22:31it's soft and squishy but caramelized on the top this brandy creamy sauce delicious this is a proper
22:39sunday dinner and i'm in my favorite bit of the whole lot is this cabbage cabbage and blue cheese there's
22:48a revelation i love that especially with that sweet onion falling apart like a flower good job jamie huge
22:56amount of work i'm feeling relieved that that challenge is over it was a tough one that one
23:05but they seem to really enjoy it you know that's always a good sign
23:09inspired by poppy's favorite chicken dish soul and r b singer jackie has cooked pan-roasted chicken supreme
23:20in a honey miso and chipotle sauce served with a fondant potato and baby sweet corn glazed in maple syrup
23:28covered in grated parmesan cheese
23:37the chicken has got a lovely bit of caramelization on the skin but i think it probably just needed a
23:42little less cooking it's dried it out ever so slightly the fondants we've got a nice bit of
23:47caramelization on each side right in the middle it's just a touch too hard but the baby corn is
23:53cooked to perfection there's a little bit of a bite to it you get the maple coming through and then that
23:57salty cheese on top just brings it back you've achieved a really tasty dish thank you poppy is
24:04right the meat is a bit dry fondant potatoes is a bit just in the middle that's raw but i think the
24:11sauce is absolutely bang on and there's a kick of heat in there the sauce is fantastic really lovely
24:20smoky flavor the chili the saltiness coming from the miso but i must have won the jackpot today
24:26because i've got quite thin small fondants yours aren't cooked all the way through mine are and
24:35i've got really nicely cooked fondance thanks jackie thank you so much thank you thank you
24:41on the whole i loved it when john said that the sauce was happening i just went to heaven and back
24:52pop star michelle has cooked beef fat shoestring fries served with seared cod charred baby gem
25:00samphire and a brown shrimp butter and herb beurre blanc sauce split with a parsley oil
25:09it's looking great every component is there so well done thank you
25:20the cooking of my fish is perfect it's nice and flaky your beurre blanc is delicious you've got the
25:25right amount of multiplication it's a lot of butter but that's what makes it so tasty my only thing is
25:30the shoestring fries because some of them are really quite thin so you don't get a full crunch they kind
25:35of like dissolve a little bit the potatoes are the weakest link but that is professional standard
25:42beurre blanc sauce you've charred the baby gem but it's also wilted and seeping into that delicious
25:48sauce and the samphire is lovely i'm a massive samphire fan you need to be really proud thank you
25:54i think your chips are good yes they're inconsistently cooked some not crispy some really crispy
25:59but i think that actually the flavor of the beef fat makes up for that
26:03i'm really impressed by this michelle thank you
26:09i'm feeling absolutely delighted
26:14if anything slightly undercooked on the little chips but yeah nothing burnt yay
26:18last up is reality star chris he's made poppy's southern fried pork chops marinated in buttermilk
26:28paprika and chili served with a milk and butter poached pom puree pineapple and chili slaw and anduya
26:36mayonnaise it looks incredible i think you've really delivered on appearance thank you
26:48i think the pork's cooked really well you've got this lovely crunchy outside as well the pom puree is
26:57a little bit thick but i think that's because it was cooked down so much that the milk caramelized that
27:02we ended up with a bit of a thicker consistency but it tastes really good you've got this pork really bang
27:09on the southern fried butter i mean it's irresistible the salad is the quiet assassin you think oh lovely
27:17pineapple mmm slaw but you've really went heavy on chili this is really great thank you then do your
27:24mayonnaise i mean i'll take your head off i wanted you to push a bit harder you have pushed a bit harder
27:30this is what you can do if you put your mind to it thank you guys
27:33i feel good after that i do want to push harder i want to get more extravagant with it and obviously
27:41that's what you need to do in a competition like this i am honestly gobsmacked at how
27:46well you've all done today you've done my recipes justice thank you very much indeed it's been a
27:53joyous day off you go see you soon thank you thank you for me thanks poppy thank you well that was
28:01tough i feel like i literally just held my breasts for the last two and a half hours
28:08poppy you've turned the competition upside down there was people there who didn't have cooking
28:13confidence they took your recipe and we saw a different person that was so good in that time
28:18frame as well they've smashed it thank you so much for having me thanks so much good luck thanks
28:23love thank you see you later i feel like my entire brain has moved to this section of me
28:30i loved it and i've learned something great job everyone isn't this excited truly exciting
28:37the fact is it's one more big challenge then one goes home
28:51hello again celebs the last round was an absolute revelation but our expectations have just got that
29:11much higher now you are cooking to a brief and that brief is to cook for grace and i your dinner party
29:19two courses a main course and a dessert but you only have one hour to cook it in there are only
29:27four places in the quarter-final that does mean at the end of this sadly one of you will be going home
29:32surprise us and delight us let's go
29:40a dinner party is where you pull the stops out it's overwhelming here we are people are coming
29:46and you need to impress the only dinner parties i cook for our kids that come around for playdates so
29:52this is all very new to me you can't have a dinner party without a little bit of style
30:00that opened my paws i love dinner parties but most of the food that i cook is about a big centerpiece
30:07that probably took six to eight hours to cook but i'm just going to pour love into it and hope that
30:13saves the day don your dinner party at the moment it looks like you're feeding people again i'm really
30:20trying to stand back from the quantity of food what are these two courses so the first one is chicken and
30:27chorizo um in a vermouth reduction which when i was a kid my favorite food was chicken and white wine
30:32sauce so this is kind of a grown-up version but with a bit of spanish-style potatoes because i lived
30:37in spain for a few months when i was 18.
30:42in the pan don't put chicken thighs with chorizo loads and loads of garlic the garlic is massive
30:49cooked until there's a nice color on the outside i've got everything there herbs herbs herbs
30:54and then almost filled the pan with vermuth vermuth it's almost a sort of aniseed flavor
31:00cooked with that chicken that should come together and make a really lovely sauce
31:04if i get it right it will be delicious that's going to be served with some little potatoes
31:10which is cooking with some peppers and some chilies oh i've got a green goddess sauce which i'm just
31:16going to put little dollops off now this is where elegance could enter the equation green goddess sauce
31:23made with a little bit of lemon and some herbs a little bit of olive oil all blended up together
31:28being slightly sharp and really herbaceous but giving us something bright green this is chunky
31:34i don't want it to be chunky and she's going to serve the whole lot with garlic bread
31:38she can get the garlic bread done as well as everything else i'll be really impressed
31:44so that all sounds quite mediterranean and then where are we going for the pudding we're going to guernsey
31:49so my auntie would always cook a traditional guernsey cake pudding called a gosh malay it's like quite a
31:54dense apple cake delicious but it's that dinner party how are we elevating that with a cognac nila
32:00cream you're in for a treat grace okay and you know me so you're going to get a lot of it okay
32:07dessert is called a gosh malay made with apples cinnamon other spices almost like a sponge cake
32:13i'm useless at dessert measuring has gone out the window at this point my kids will not let me make
32:20their birthday cakes and they run off screaming saying no mummy no that cake needs to be cooked
32:24all the way through nice and crispy around the edges center has to be cooked it can't be raw in any way
32:34she's lifting that with cream and sticking a load of cognac in it wow will it work oh i'm not sure
32:41i don't throw a lot of dinner parties to be honest i like to go out to eat so i'm just thinking that
32:50this is going to be pretty tricky for me jamie what do dinner parties look like in northwest england
32:57um chippy tea maybe hello to bear so this imaginary dinner party what we're making so we are making
33:05kick-ass butter chicken you make this normally at home i've made it a few times but i like it with a bit of
33:10spice butter chicken comes in two parts the chicken which is first marinated a load of yogurt and it's
33:17amato sauce with loads of spices the spice mix is complex and it needs to be precise and so far
33:25i've seen jamie measuring by hand that's not how you make butter chicken i like things with a bit of a kick
33:33i hope you've got that spice right on i'm just going by eye that's how i do it at home and i'm not
33:39had any complaints so far okay jamie's serving rice with his dish i hope he puts maybe some seasoning
33:46through that rice just to elevate a bit for my dessert i am making an apple and blackberry crumble
33:53with a vanilla custard is this something you had when you were a kid no it isn't i never really liked
33:59crumble as a kid and i just made it one day and i loved it and i was like why have i missed out on this all
34:05these years a crumble well it's perfect it's so delicious just hope it tastes good vanilla custard
34:15it needs to be thick and velvety and hopefully no lumps i'm gonna have to really motor celebrities you
34:21are officially halfway the pressure pressure i go to dinner parties but i don't do dinner parties
34:30i'm working on it i'm gonna try i'm trying i get nervous when i have to go for outsiders you got
34:35to know me really well for me to say you want some food so what are your two courses today it's going
34:43to be coconut curry salmon and some rice and peas we like salmon a lot yeah you cook this for your
34:48husband yes this is yeah this is one of his favorite meals yeah you've been together for 50 years you
34:54must have done this quite a lot of time oh yes my darling i hope i do it right now i can feel myself
34:59panicking now jackie's promising us salmon cooked in a curry sauce made from peppers onions coconut milk
35:09and it looks to me like there's a huge amount of spice in there she was tearing open a scotch bonnet
35:15chili ferociously hot quite scared of scotch bonnets and i handled them with real caution that's not
35:21happening jackie is it you're literally pulling it as soon as i've finished talking to you darling
35:25i'm gonna wash my hands she's pan fried her salmon hopefully the salmon is going to go in the sauce
35:33right at the last minute if she puts the salmon in the sauce too early that salmon's gonna dry out
35:38please excuse the miss darlings served with rice and peas they're not green peas
35:43they're black-eyed peas they're beans it should be free-flowing but still be slightly firm
35:49dessert we're being promised a fruit compote made from strawberries and mangoes and raspberries all
35:55cooked together whereby the whole fruit is still within it and it's not turned to juice so it's
36:01quite difficult to get right i didn't know anything about compote so that's a new thing for me too and
36:07then serve with a crepe i love crepes normally i have the you know the pancake mix thing with a bottle and
36:14stuff like that so for me now this is going to be a first because i've never done done the mix and
36:19the batter and everything else so we're not letting you have your special ready-made mix it's all you
36:24all eyes on you darling jackie's never made a crepe batter before i need to make it thin where mine is
36:32usually slightly thicker so i need to get it right it's just whether that's going to look all right
36:40i hope we get a thin crepe but right now she is slightly nervous i hope jackie can calm herself
36:47down oh i've lost the i've lost the cup totally i think my confidence in the kitchen is good i just
36:54want to get a bit more creative one day i want to have a girlfriend so if i can produce some good dishes
37:01i think that's a sign of attraction have you ever had a dinner party yes i've been to dinner
37:08pies i've never hosted one it's all the entertainment side that's the bit what cracks me up what kind of
37:12entertainment would you lay on i get like those you know them burlesque masks make it all a bit
37:17mysterious the christmas dinner party menu consists of chicken breast he's grilled them and then he's put
37:26them in a sauce made from tomatoes and cream when i go out i will order chicken i love a tomatoey
37:32base sauce therefore i want to just replicate that you're going to top the whole lot with mozzarella
37:38he needs to make sure that chicken's not dry and it's not falling apart on the side of that we got
37:43roast potatoes flavoured with rosemary i'm going to go very light on the flour deep fat fry them give them
37:50that sort of fluffy crunch and then they're going to go in the oven and soften up nicely the last couple of
37:55minutes he's putting little tiny chunks of chorizo we've got that lovely oil off those chorizo the
38:00pork fat the spice wonderful he's going for it i've got my own little ideas here my own quirks it's
38:06going to be a bit of trial and error in there i'll certainly try my best see how we get on for dessert
38:10we've got churros spanish donuts made by making shoe pastry they are going to be deep fat fried covered
38:16in cinnamon and sugar i've gone for churros because to me that gives off latin vibes it looks good
38:23but this is the first time i'm making a churro
38:27i love churros but those deep fat fryers are very very difficult when you're under pressure
38:35this could go wrong this could go wrong one time in life please go right you're gonna have to keep
38:41on turning them so they're nice and crispy we don't want soggy churros just got to remember which
38:46one's been in the longest it's all right we're getting there that's going to be served with a
38:51white and milk chocolate dipping sauce if he gets any water near that chocolate it could seize up and
38:57go very very hard why is that so comfy if i stay confident anything could happen so that's 15 minutes
39:05left time's ticking biggest dinner party i've ever done is chicken nuggets and chips
39:15but hopefully gonna have two great dishes michelle please tell me that liberty acts have dinner
39:22parties i want to believe that do you know what i know jessica has lots of dinner parties but i'm never
39:27invited i know what have you done to jessica nothing at all i think i live a little bit too far away i
39:33think that's all it is let's hope main course we are having a steak which has been marinated with
39:41smoked paprika it needs to be sealed very very well on the outside and get a good amount of color
39:49we're big meat eaters in the family we we love our steak but cooking it to perfection for a masterchef
39:56judge is quite different there can be a little bit of rareness running through it but i don't want
40:02jelly like raw meat in the middle of that steak mashed potatoes she seems very very confident with
40:08she's even putting it through a ricer i just don't want any lumps that mash is looking so silky and
40:14buttery the potato queen has clearly influenced you she has poppy has definitely influenced me a good
40:19potato never goes missing a good dish but he's hurt with being promised a lemon cheesecake
40:27the kids love having cheesecake when we go out but we never do it at home so why not give it a try
40:31i've added a little bit of lemon in there we've got some biscuits at the bottom malted flavor it's
40:35kind of a toffee malted taste exactly and that is our favorite type of biscuit in our house okay
40:44i haven't baked a cheesecake before but hopefully it will be edible we've got icing sugar in that cream
40:50cheese mix and there's also going to be sugar in the base i hope it's not too sweet celebs
40:58you've got to get food on your plates because you've only got three minutes left here we go
41:03show time oh yeah why panic stations at the minute just trying to get everything done
41:11a bit of that oil on there you never go wrong 90 seconds everybody 90 seconds oh come on just slip out
41:18you sucker okay here we go oh look at that oh come on you've literally got one minute please oh sugar my
41:27cream oh my god totally forgot my cream
41:33i feel like i've missed something but i think i'm all right oh flake flake flake flake flake
41:37okay oh my god okay that looks messy okay that's it stop cooking oh god my presentation is so awful
41:49i can't do dainty it's just not in my dna come on michelle
41:54michelle's dinner party main course is steak spiced with paprika served with garlic mash honey
42:06roasted carrots and green beans this looks like dinner party food you've tried your absolute best to give
42:14it finesse a steak cooked really nicely smoky paprika around the outside to give it a proper smokiness
42:27wonderful smooth silky mashed potato a little bit of roasted garlic growing through the whole thing
42:32delightful the beans could do with a little bit more time in water they're a bit too crunchy
42:39it needs a sauce yes it's crying out for a sauce but the potato is really really delicious and the
42:46carrots i could eat a vat of those i really enjoyed this for dessert michelle has made her children's
42:55favorite restaurant pudding lemon cheesecake topped with chocolate flakes
43:04your base hasn't set like a cheesecake which is a shame but that biscuit you've got in there
43:08that malty toffee flavor of biscuit is great you've got that softness of cream cheese going
43:14through there with a slight bit of lemon but it's silky smooth which is good it's not a perfect
43:21cheesecake i think if you entered it in a village fate i'm sure somebody else would beat you
43:26but it's delicious
43:32all in all i've come away really happy
43:34i did not allow enough time to set the base of my cheesecake but i feel like i want to run into the
43:41kitchen now and just do better next time jamie's dinner party main course is butter chicken in a
43:48creamy tomato sauce spiced with turmeric garam masala and chili served with basmati rice
43:55i'm very happy with your chicken and the way it's been cooked the sauce is slightly creamy and rich sweet
44:04with tomato smoky turmeric then there's the chili getting me right in the back of my throat you like
44:09spice your rice is really nicely cooked and you've seasoned it which i'm really really pleased about
44:15butter chicken is mellow usually you said you were going to make kick ass butter chicken it has kicked
44:24my ass you've made a curry which some people are going to go and put their head in a bucket of water
44:30afterwards but we are having a good time for his dessert jamie has served an apple and blackberry crumble
44:38with a vanilla custard jamie this isn't a crumble by definition it does not crumble however you've made
44:49something really delicious it's a lovely big warm flapjacky biscuit with syrupy sugary fruit on the side
44:57and the custard that's delicious that's really good custard there's lots and lots of oats in there
45:04and sugar and not enough butter and flour that's why it's gone so hard it's like a toffee oat crisp
45:11things aren't completely perfect but i think your flavors are great
45:19considering i've only really started cooking three weeks ago i think i did okay my butter chicken was
45:26kick ass but my crumble just let me down a little bit in homage to her husband's favorite meal
45:33jackie has cooked salmon with a coconut and scotch bonnet curry sauce served with red and yellow
45:39peppers basmati rice and kidney beans
45:46the salmon is slightly overcooked it's going a little dry which is a bit of a shame your sauce
45:53eaten alone is ferocious but when you eat that sauce with the sweet peppers and the rice that's great
46:01your salmon is definitely over however what i do love is that really really hot sauce i can tell that
46:11you've made this for your husband for years and this is something you make with love
46:18for dessert jackie has served a crepe topped with a mango strawberry and raspberry compote there's not a lot of
46:25finesse here jackie i think with crepes you need a stack of crepes you're gonna put fruit with them
46:30and i feel we should have had some cream across the top or something
46:38the crepe is far too thick and rather chewy it's not delicious and light for me a compote is far more
46:47stewed down so it hasn't got these large pieces of fruit in it
46:51we've got more of a pancake affair here and it's a bit hard and firm rather than being lovely and light
46:59so it hasn't quite worked out your fruit compote you're right it's not quite a compote it's more
47:04stewed fruit but i like biting into every bit and getting the little surprises but it does need something
47:10like cream i feel all right i could have done a little bit the dessert normally when i do crepes i get
47:19the bottle and put some water in it and you know you shake it but to make from scratch oh my god
47:26chris has cooked chicken breast in a creamy tomato and garlic sauce served with mozzarella
47:32roasted potatoes spiced with paprika chorizo and asparagus
47:42your chicken has gone really hard and it's gone too dry asparagus i don't need to cook them for 45
47:47minutes just cook them for about three and they'll be all right but your potatoes are ace they're
47:53sort of like a roast saute chili spicy chorizo potato of indulgence i love the fact that you're trying
48:00and those potatoes are the payoff
48:05the chicken is tough however i do like your tomato and cream and onion sauce with the potatoes you
48:15clearly learned from queen potato because these are some of the greatest potatoes i've ever eaten
48:23you've completely smashed that out the park
48:27for his dessert chris has served churros spiced with cinnamon served with a milk chocolate and white
48:34chocolate dipping sauce
48:41churros they're just outrageous i really like them you've made them very thick fat soft pillowy the
48:50chocolate sauce is set to the point where it's actually spread that you could put on toast in the
48:55morning so you wouldn't be able to dip that in however i could eat that plate absolutely
49:03churros lovely crispy then lashings of sugar around the outside a kiss of cinnamon your white chocolate
49:12sauce really really rich with white chocolate have you never done this before chris congratulations
49:17they're delicious i feel all right you know i've cooked a dessert there for the first time in my life
49:25and they really loved it the chicken i knew i overdid it and i was stressed i was flustered but i'll know
49:31for next time last up is dawn her main course is chicken thighs and chorizo cooked in vermouth
49:39a fortified wine flavored with herbs and spices served with new potatoes spiced with paprika
49:45chorizo baked garlic cloves olives garlic bread and a creamy green goddess sauce flavored with tarragon and
49:55dill dawn you have cooked yet again enough for a herd of hungry wildebeest you've got chicken thighs
50:04two is probably too much but i think we've got a better presentation here than we've seen so far in the
50:08competition the chicken thighs you brown the skin giving that wonderful flavor with spicy chorizo with
50:21that vermouth almost sort of aniseed rich fabulous the salty olives and the garlic together transport me
50:29somewhere in the mediterranean i'm on holidays there's sunshine everywhere garlic bread of course
50:33used to mop up the whole thing i think it's delicious the potatoes perfection your green goddess sauce
50:42it's rich with fresh herbs i love tarragon finesse is not your friend but this is the best thing that
50:49you've cooked so far for dessert dawn's made a traditional guernsey gosh malay apple cake with a whipped
50:58cognac vanilla cream
51:04your gosh malay the texture of the cakes almost like a pudding crispy bits around the outside almost like
51:10soft brown sugar i'd like those apples to be a bit softer but that cinnamon flavor is wonderful
51:17if i was at your dinner party and somebody had had your cognac cream i would be taking their khakis
51:23oh so boozy it's christmas in a bowl isn't it i really really enjoyed it i mean this is so far up my street
51:34i feel elated thanks don that was amazing okay oh my god how are we feeling i feel after that like i've been beaten up
51:56it's such a hard challenge i think the personalities are really starting to show on the plate and the
52:02food has got better but there's four places in the quarterfinals i know does mean that one of them's going
52:07to go home my favorite today had to be don o porter that beautiful crispy chicken and a slick of boozy vermuth
52:18sauce going around the side giving off fumes of lovely booze dessert those apples could have been cooked a
52:24little bit more but crispy cake on the outside that cognac through the cream wonderful i'm with
52:29you i think dawn's done a great job for me this one person is really moving really fast this competition
52:34and that's michelle in this round we got a steak cooked perfectly great mashed potato then we get a
52:40cheesecake face didn't quite set but it was still a joy to eat jamie's chicken well spiced well cooked
52:47great free-flowing rice his crumble wasn't a crumble but it was delicious and it was great custard
52:53he's demonstrating a bit of skill he has his real challenges in the kitchen but he always delivers
52:58something which is nothing short of delicious so dawn michelle and jamie through to a quarterfinal
53:05that leaves us now a conversation about chris and jackie jackie made for us a salmon curry spicy with
53:14that heat that flavor so distinct of the caribbean the food that she loves but the salmon however was
53:20overdone and dry jackie's pudding was a bit of a disaster today she was offering us a crepe what
53:27she delivered was a very thick pancake and on top some stewed fruit what should have been compote and
53:33it wasn't quite right crisp the chicken was overdone but the potatoes were ice the churros so delicious
53:43first time he's ever made them he makes two types of sauces chris does make mistakes undoubtedly but
53:50there's something about his cooking that he is on the ascent i'd like to think i could stay for another
53:57round i'm optimistic it would be great if i could just text my family group chat and say look guys i'm a
54:03masterchef quarterfinalist i am nervous about this i really want to stay for a bit longer because i've got
54:11so much to learn darling
54:17we are blown away with the passion and the effort that you've put into every challenge
54:30however we have made a decision there was a couple of people today we felt were absolute shining stars
54:38dawn michelle congratulations you threw to a quarter final
54:44jamie congratulations we also loved your food chris jackie sadly one of you is going home
54:56the celebrity leaving us is
54:57jackie thanks jackie jackie love your seeing love your caribbean flavors but sadly you're leaving us
55:14thanks very much jackie thank you so much
55:16i'm being honest i'm gutted the pressure got to me darling
55:27but what i've learned is going to be invaluable to me and i'm so happy that i've had this experience
55:33congratulations celebrity masterchef quarter finalists
55:38i feel amazing i'm not gonna lie i said as long as you get through to the quarter finals the whole
55:43thing won't have felt like a waste of time so it's not been a waste of time pressure of the
55:48competition it's a feeling of emotion that you don't experience when you're cooking for your friends
55:52and your family so big sigh of relief i thought i might have been in a little bit of danger but yeah
55:58i'm really happy it's going to strive me on to do better i think and uh not make as many mistakes
56:05i promised my kids i wouldn't cry because i always cry
56:08i'm just really really happy that i've found something that maybe i could be good at
56:17next time oh i must do it it's the quarter final
56:21and jamie no idea what i'm doing dawn no wow i'm out of control chris and michelle
56:28are back to fight for a place oh this is not what i planned in the semi-finals
56:38beautiful
56:43you
56:47you
56:49you
56:51you
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