Celebrity MasterChef Season 20 Episode 6
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Short filmTranscript
00:00All this week, these four celebrities have been battling it out for a place in the quarter-final.
00:08Showtime.
00:10I feel like I've missed something, but I think I'm all right.
00:12Now they're back, with even more determination, because there's semi-final places at stake.
00:19I'm actually more nervous about getting in the MasterChef kitchen than I am when I go on stage in front of thousands of people.
00:25It's mind-blowing.
00:27I had a bit of a nightmare the other day, dreaming about this frozen food, but we had to cook it, but it still had to be frozen.
00:35Tonight, they face two tough challenges to test them further.
00:40I've still no idea what I'm doing.
00:42First, they must show they can work in teams.
00:45No! I'm out of control. I'm out of control.
00:47Before cooking off to secure their place.
00:51I want to go all the way. Now I've got this far, I'm ready to crank it up a notch or two.
00:56I don't want to go home. I keep coming up with ideas, with plates of food and recipes, and I want to get the chance to cook more.
01:04Four great celebrity cooks, and they're going to have to keep on performing and getting better.
01:09Grace, hold on tight. We're in for a ride.
01:13It's going to be gorgeous, delicious chaos.
01:23Welcome back to the MasterChef Kitchen. You are Celebrity MasterChef quarter-finalist. That's quite fantastic.
01:42You now know what this competition is all about. So from here on in, you just have to keep on performing.
01:49This next task is called the Pairs Challenge.
01:55We've seen you work as individuals, but this task is about teamwork and communication.
02:02Jamie and Chris, you are the blue team.
02:05Hello, Jamie. Hello, Chris.
02:07Michelle and Dawn, you are the red team.
02:10We are last minute we buddies, aren't we?
02:12Yeah.
02:13Yes.
02:14Spend a lot of time together.
02:16Each team has a recipe for a completely different dessert.
02:22And what we want from each team is two identical portions of that dessert.
02:33The twist is only one member of the team has a recipe.
02:38Great.
02:40Which means communication is all important.
02:44Would you please reveal your ingredients?
02:47Oh, yeah, nice.
02:51Come on, Dawn, we got this.
02:56What could possibly go wrong?
02:57One hour, two dishes that look and taste exactly the same.
03:03Let's cook.
03:04Talk to me.
03:06Each team leader has been given basic instructions for a different dish
03:11with separate trays of ingredients for every element.
03:14I'm a very slow reader.
03:17This is probably the worst task for me.
03:21OK, Dawn, we're going to roll out the pastry.
03:23That's the first thing.
03:25How thin?
03:26The picture shows are quite thin.
03:29Quite thin.
03:30Half a centimetre.
03:31Pastry is science.
03:33Baking sheet.
03:34What's a baking sheet?
03:36It all has to be done very delicately with a real eye.
03:41One wrong measurement and the whole thing can go completely wrong.
03:45Apologise to Chris in advance.
03:49Jay, just imagine I'm really thick.
03:52Soap star Jamie is leader of the blue team.
03:58Cut the puff pastry into ten centimetre, five centimetre rectangles.
04:06He and reality star Chris need to produce two identical portions of a raspberry mill feuille.
04:12Delicate layers of thin puff pastry filled with creme patissiere and raspberries served with white chocolate shards.
04:19Five or ten centimetres.
04:21Five centimetres that way, ten centimetres that way.
04:24These rectangles need to match because they're going to be this beautiful stack of custard and pastry.
04:32It has to be precise.
04:34This is nice.
04:35It's good.
04:36It's going well.
04:37It's going lovely.
04:38I love the way you did that with that ruler.
04:41Superb rectangles, aren't they?
04:43When these are done, I'm gathering.
04:47What are you gathering, Jamie?
04:50What's it taking so long for?
04:55Oh, I'm lost there.
04:57Jamie's like a deer in the headlights.
04:59He's flummoxed by what to do.
05:01He starts a sentence and then stops halfway through.
05:04And right now Chris is getting a little bit fed up.
05:07I'm on the clock here.
05:10Jay, what's the next one?
05:11Make so I can get cracking with this.
05:13Prick all over the fork and chill.
05:16Yeah, I've pricked them all.
05:18Chris, he's just going by gut instinct now because Jamie can't deliver the instructions.
05:23Place another slip mat of baking paper.
05:26Yeah, no, it's like that, Jay.
05:29Bang the other thing on top, keep it flat.
05:32Then she won't rise.
05:33Right, OK.
05:34Just something I saw on the old social media one day.
05:38You've had ten minutes already.
05:40Ten minutes gone, you've got 50 minutes left.
05:42So half it, roll it out.
05:44As the leader of the red team, it's up to pop star Michelle to guide broadcaster and author Dawn through their recipe for individual Bakewell tarts with custard.
05:54Have we got any flour?
05:58Yeah.
05:59Yeah.
06:00Yeah, use a bit of flour.
06:01I love a Bakewell tart.
06:04Slick of raspberry jam, frangipane, almonds across the top.
06:09When you cut it down the middle, it should be just a real visual feast.
06:13They've got to get their pastry thin enough that they can then line the tart case, but not too thin.
06:18They're going to put holes in it.
06:19This is not my comfort zone.
06:21It keeps sticking.
06:22Michelle's got a photo which shows the tart having really thin pastry around the outside.
06:27The pastry presently doesn't look very thin at all.
06:30I just had to start again rolling it quickly.
06:37I don't bake or do anything, like, dessert-y, because I think you have to be really precise.
06:42I'm really glad Michelle's on my team.
06:44OK.
06:45Shall we line the tin?
06:47All right, great.
06:49She's loud as well, which is really helpful.
06:51Where's the knives?
06:53I'm excited to see Michelle in charge of the recipe.
06:57She's been a pop star for 25 years.
06:59She's done choreography.
07:00She knows how to direct a troupe.
07:04It says blind bake for ten minutes.
07:06Blind bake for ten minutes.
07:07Let's set a timer.
07:09OK, they're in.
07:12While their pastry layers chill, the blues team are underway with the creme patissiere filling for the Mille Feuille.
07:20OK, so this is really thick custard, Chris.
07:23Whisk, egg yolks, sugar, flour.
07:28When I was a little girl in Carlisle, they sold Mille Feuille at the local bakery at Creme patissiere.
07:34It's a taste I'd never had before.
07:37But to make it is a real art.
07:40We're going to have to blend that now, Chris.
07:43I've now mixed it all in. It's got a real nice custardy paste.
07:48Hand whisk it, mate. Come on.
07:49All right, hand whisk it.
07:50You're a strong man.
07:52Jamie is panicking, but Chris is staying really calm.
07:56But Chris is also being really enthusiastic and trying a way to almost nurture Jamie.
08:01It's a lovely texture, Jamie.
08:02If you give it a nice strong whisk.
08:04How are you finding this, Jamie?
08:05Oh, mate, I'm struggling.
08:07I'm not very good at giving instructions.
08:08What's next, bud?
08:09I'm replacing the sauce.
08:11I don't like being left in the lurch. Right now, I feel like I'm being left.
08:18Gradually whisk the hot milk mixture into the egg mixture.
08:22We've got to stir this, Chris, until thickened for five to seven minutes.
08:32Do not let it boil.
08:34Got to be thick enough that you can pipe it.
08:36Come on, Chris. We got this, buddha.
08:37We've got this, buddha.
08:38I'm not sure we have got it.
08:39We've got this, bro.
08:40I'm not sure we have got it, but he keeps the encouragement.
08:42I love the encouragement.
08:44You are halfway.
08:46That is half an hour gone.
08:48OK, right, now.
08:50With their tart cases blind baking, Michelle is trying to communicate to Dawn the ingredients
08:55and measurements for their first layer of their Bakewell tarts, the raspberry jam.
09:01Combine the raspberry, sugar and lemons.
09:04How much lemon juice, Michelle?
09:0615 mils.
09:0815 mils.
09:10Too much lemon juice, it's going to be really sour and make it watery.
09:14It's basically a squeeze. All right.
09:16They have to bring them up to the boil.
09:17If it's not cooked long enough, we've got raspberry cordial.
09:22This task lives and breathes on working in an identical manner,
09:26but Dawn's jam is in a saucepan.
09:29Michelle's is in a frying pan.
09:30These are the things they should be talking about.
09:33A fry pan, large surface area, a quicker reduction,
09:37which means Michelle's jam is going to be ready a lot faster than Dawn's jam.
09:42Right, I've done a gentle boil.
09:44Mine is not quite at a boil yet.
09:45What's it like giving all the instructions?
09:48Yeah.
09:49Erm, it's actually not too bad. It's just hard to hear over Jamie's loud mouth.
09:53Sorry, Michelle. Working over here.
09:56She has no right to speak to my sous chef like that.
09:59The cacophony seems to be rising, the volume's rising, there seems to be a lot more shouting going on.
10:07There's a lot of frustration right now in the master chef kitchen.
10:10I've still no idea what I'm doing.
10:12With the clock ticking, the blue team need to speed up.
10:16They're still working on the creme pat filling, which will need time to cool and set.
10:22Does it do this?
10:25Needs to be a little bit thicker than that, you know, Chris, I think.
10:28No, trust me, mine is plenty thick.
10:32There's still a lot of work to be done.
10:34Blue team have got to make sure that creme patissier is really cold.
10:37Puff pastry still needs to be cooked.
10:39But they're going to have to cool it before they start to assemble those milfoys.
10:45You're a few minutes behind me, son.
10:47But Jamie's got to take control of that team.
10:52Chris, we need to get the pastry in in a minute, mate.
10:55I want to start at the same time as you, boy.
10:58Otherwise, we're working on two different timescales.
11:03Chris, that's got to go in for 15 to 20 minutes.
11:07If they have hot pastry and they put their creme pat on top of the pastry, it's all going to melt.
11:11Pastry out.
11:15Also up against it is the red team, who are still trying to make identical jams.
11:22Right, we need to cool the jam down.
11:24No, my jam's not thick enough.
11:27But they also need to crack on with their next challenging element.
11:31Let's start on the frangipan.
11:33100 grams of butter, beet butter and sugar together.
11:37Michelle is really barking those orders out.
11:42One teaspoon of almond extract.
11:44Where's the teaspoon?
11:46It's like she's choreographing a number to perform in Wembley.
11:50I've seen quite a bossy side of you.
11:53OK, so we have ingredients.
11:55Not even listening.
11:57I'll just go then.
11:59Oh, you can stay with me any time.
12:01Michelle, mine's not blending.
12:04No, mine neither.
12:05Faster.
12:06Do it faster.
12:09Oh, no.
12:10Wow, I'm out of control.
12:11I'm out of control.
12:13That frangipan, lots of almond paste and butter and sugar.
12:17And it's got to be quite squidgy and soft.
12:20It can be too hard or it can be too wet.
12:22They have to judge the cooking time absolutely perfectly.
12:26So what goes in the frangipan next?
12:28One egg.
12:29Go in.
12:30Don't crack.
12:32It's too lumpy.
12:34It looks like it's curdling.
12:35Looks like scrambled egg.
12:37Now they're in what I would call frangipanic.
12:39They think that that frangipan is split.
12:41It hasn't.
12:42Let's try with a hand whisk.
12:44All they're going to do now is put the ground almonds
12:45and the flour in there and beat it together.
12:47They need to trust that recipe.
12:48You know, when I think about frangipan,
12:50it's got a rough texture to it, hasn't it?
12:51So maybe that's how it's supposed to look.
12:54Dawn's actually a strong hook.
12:56But she's the most stressed I've ever seen her.
13:00Did you say the jam has to cool?
13:02Yeah, that needs to cool down.
13:05All right, are we putting that in the freezer?
13:07Yeah.
13:09Mine is in a really small bar.
13:11That's 20 minutes.
13:1220 minutes left.
13:15Across the kitchen, the blue team is catching up.
13:18The pastry for the Mille Feuille is in the oven
13:21and they can now start on their last element,
13:23a white chocolate shard garnish.
13:27Break up the white chocolate
13:29and melt under a bowl under simmering water.
13:33Yeah, basically, I know how to do that.
13:35Never done this ever in my life.
13:38Jamie is still rushing around in a little bit of a panic.
13:42How we're doing for timing, I have no idea.
13:45If he's not calm, the whole thing could just fall apart.
13:49Sprinkle with freeze-dried raspberry pieces.
13:52Jamie, does this want to set in the fridge or not?
13:54Well, I would have...
13:55It doesn't say to set it in the fridge.
13:57Does it need to be hard?
13:59It's...
14:00If it needs to be hard, it needs to go in the fridge.
14:01And leave...
14:02It says, and leave to set.
14:04Yeah, mate.
14:05If we want to accelerate, put it in the fridge.
14:07Right, OK.
14:11We're getting there, mate. We're getting there.
14:13I worry about you.
14:14Days like this, I do worry about you.
14:16Why are you standing around?
14:17Fill your piping bag.
14:19Don't stand around.
14:23Jamie, do it like this.
14:26Right.
14:29With time running out, Michelle and Dawn are only just starting to assemble their tarts for baking.
14:35One tablespoon of jam in the bottom of the tart.
14:39It's very unimpressive.
14:44I wish the jam was thicker.
14:46Sprinkle with flakes almonds.
14:48Sprinkled what? The jam with flakes almonds?
14:50Yep.
14:52And then it says bake for 15 to 20 minutes.
14:55Oh, my God!
14:57We are not on time.
14:59I feel like we are cutting it fine.
15:02The clock is ticking and it's chaos.
15:05Custard!
15:07Let's start on the custard.
15:08Milk.
15:11I have never made custard before.
15:14500 grams of custard sugar.
15:17You sure it's 500 grams of sugar?
15:1950.
15:20Oh, great.
15:22Well, what a situation I have now.
15:26Dawn has got ten times the amount of sugar in her custard.
15:30This is an absolute disaster. How are you getting on?
15:32Not great.
15:33I'm just trying to remove all the sugar from the eggs.
15:37There's just a sense of panic.
15:39Michelle hasn't quite understood all the steps.
15:41Is the frangipan underneath there, the almondy paste?
15:45Oh, my God! We forgot the frangipan!
15:47Oh, my God! So the frangipan goes on it?
15:49Of course we are! It's sat there!
15:51So we get it out and put the frangipan...
15:52OK, get it out!
15:53Right, take off the almonds.
15:55Without the frangipan, it's just a raspberry tart.
15:59I did think it was odd that we were doing a layer of almonds.
16:04And then the almonds go on. Go. In the oven.
16:08There's a lot of jam in the bottom.
16:12It's more of a, like, syrup, but it's there.
16:16Celebrities!
16:17Yep.
16:18Ten minutes.
16:19OK.
16:20Ten minutes before the pastry shop opens.
16:21For the custard.
16:23Gradually pour the hot milk into the egg mixture,
16:25whisking consistently.
16:28Ten minutes to go.
16:29The frangipan has now gone in late.
16:32It doesn't need to cook all the way through and be stiff,
16:35but it does need to have some kind of hold.
16:41God, that's hot.
16:43We need to put it on a plate.
16:45Go for this one. Here, catch.
16:48Got to cool, though.
16:49Otherwise, it's gonna melt the custard.
16:52Less than ten minutes to go.
16:53They're all over the place.
16:55I think the chocolate's...
16:56Yeah, get it out. One now, mate.
16:57Get it out, then.
16:59Let's break this up.
17:00It could be messy, this.
17:01It's part of the design.
17:03And is the custard just going in the jug?
17:06Get the little pots.
17:08I think my custard could be a little bit thicker.
17:11Just gonna put that on until the very last minute.
17:14Final five minutes, boys, stop building!
17:18Hype a dollop of creme patisserie and raspberries,
17:22alternatively, along a sheet of pastry.
17:24We're gonna have to make these dollops quite big, eh?
17:30Jamie, just stay calm.
17:34I am worried about getting these tarts out.
17:40Oh, God, we've got to get them out.
17:41Right, let's get them out.
17:42Yeah, exactly.
17:43Yeah, yeah, yeah.
17:45How do we take out the tart?
17:50I don't know.
17:52I'm currently just staring at it.
17:56You've got about two and a half minutes.
17:58Really?
17:59Oh, God.
18:00We need to start getting the next layer on.
18:06Oh, come on.
18:07Don't be difficult.
18:09We've been through a lot together.
18:10You just have to get out.
18:12Dawn!
18:14Gently push away the outside.
18:16Oh!
18:18That is not an attractive baked well tart.
18:21What's your plan with the raspberries?
18:23Can you explain to me what I'm trying to make it look like?
18:25Right, so you...
18:26Look at your picture.
18:27Mate, I haven't got...
18:28Look at your picture.
18:29Oh, sorry.
18:31A dollop of custard, a raspberry.
18:33A dollop of custard, a raspberry.
18:36And it's a two-storey building.
18:39Do we put anything on top of the last layer to make it all...
18:42Yeah, icing sugar.
18:4360 seconds left.
18:45Finishing touches.
18:50I don't think it's perfect, but God loves a tryer.
18:58Lots of icing sugar to hide my terrible work.
19:03The chocolate.
19:04Just crumble it all on the top, Chris.
19:06Yeah, that's what I've done.
19:10Chris, put some raspberries.
19:12I have on the side.
19:13I've already done it, Chief.
19:14Right, where have you put them?
19:15Just on the side.
19:16These are all the same as decoration.
19:17That's not bad at all.
19:20Celebrities, time is up.
19:21Step away from your plates, please.
19:26I think the communication has done really well.
19:28Overall, I'm really happy.
19:31Ah.
19:32Mmm.
19:33I'd definitely eat it.
19:34Blue team, show us what you've got.
19:38Chris, don't drop it.
19:42The moment of truth, gentlemen.
19:46Here we go, look.
19:47I can't believe we've done it completely differently.
19:56You were bored with Jamie's instruction, and you wanted us motor on.
20:01There is a bit of a difference, but we do have thin layers of pastry from both of you.
20:05Raspberries.
20:06We do have creme patissia.
20:07Shall we start with you, Jamie?
20:12The chocolate.
20:13Looks like you've ram-raided a sweet shot.
20:16Yeah, well, I like chocolate.
20:19Ooh, look at that.
20:22That's impressive.
20:23Look at that.
20:25Wow.
20:27Really lovely, thin, buttery pastry, cooked beautifully.
20:36Nice, sharp, sweet raspberries alongside that creamy custard,
20:40and you made chocolate shards, and they're good.
20:43Considering you were nervous, considering you were guiding,
20:45you're the one with the recipe, and actually that gives a lot of responsibility.
20:49I think you've done a fantastic job.
20:50Thank you very much.
20:52That is exactly the taste of custard that takes me back to being a little girl.
20:58That's a really hard thing to get right.
21:01I mean, you nailed it.
21:02Thank you. Good boy.
21:04Chris?
21:05Yep. Here we go.
21:07It is smaller, but it's pretty.
21:12Ooh.
21:13Chris, the pastry is wonderfully thin.
21:21That's fantastic.
21:23But your custard has gone a bit firm.
21:27You've just boiled it a little bit, but the flavour's good.
21:30I don't think that the custard is executed as beautifully as Jamie's.
21:35Mm-hm.
21:36But the chocolate is lovely and thin, sprinkled delicately,
21:40really beautifully with dried raspberry.
21:43I feel like I'm having afternoon tea in a posh restaurant.
21:48Gentlemen, thank you very much indeed.
21:55Good job.
21:56Good job, you.
21:58That was a tough challenge.
21:59Genuinely, yeah.
22:00I think we actually did well.
22:01I think we smashed it.
22:03Dawn.
22:04Michelle.
22:05Please come up.
22:07What?
22:08Look at your arse.
22:11Like two old ladies with our bakewells.
22:18Interesting watching you two work.
22:21Interesting.
22:23Slightly stressful.
22:24It was stressful.
22:26They're kind of similar.
22:28Shall we start with Michelle?
22:32Too much frangipane, not enough jam.
22:34Mm-hm.
22:35Frangipane, much stickier and runnier than it should be.
22:52However, the pastry is just really crisp, lovely and brown,
22:57and then the almonds across the top, really good.
23:01Well done.
23:03The frangipane is not cooked enough because it should rise all the way up.
23:06But your jam tastes fantastic.
23:09Love it.
23:10Nice amount of lemon juice in there.
23:12The custard, it's just starting to curdle.
23:15That's why it hasn't thickened up.
23:17Dawn.
23:19Here we go.
23:20Treasure.
23:21You get the free token for the bakery.
23:22I can't believe I left the base on.
23:23Seriously good custard.
23:24Look at that.
23:25Coat's the back of the spoon.
23:26No lumps in there.
23:27Shiny.
23:28Fabulous.
23:29Well done.
23:33Your frangipane is a lot firmer than Michelle's, and actually seems to have cooked all the way through, and therefore it's held up.
23:39It just needs that jam in the bottom.
23:40The jam's gone up the sides because the jam's gone to liquid.
23:41Besides that, Dawn, I think you've done a great job.
23:43Well done.
23:44Dawn, Michelle's tart was definitely visually more pleasing, but your frangipane has set.
23:45Your pastry has got a lot of fun.
23:46This is a great deal.
23:47Right.
23:48Good job, though, is it in the better?
23:49Look at all.
23:50It's fine.
23:51The French pan is a lot firmer than the Michel's, and actually seems to have cooked all the way
23:54through, and therefore it's held up.
23:56It just needs that jam in the bottom.
23:58The jam's gone up the sides because the jam's gone to liquid.
24:02Besides that Dawn, I think you've done a great job.
24:05Well done.
24:06Dawn, Michelle's tart was definitely visually more pleasing.
24:10But your frangipane has set.
24:12your pastry lovely and crisp this is a really delicious tart it's all on me that you're amazing
24:20dawn it's true it's true well there we are red team thank you thank you well done darling that's
24:30excellent it actually went so much more smoothly than i thought it would have done i think we
24:36pulled it off yeah these four are just getting better and better how inspiring it is to see
24:44them picking up skills under such heavy stress they're really believing in themselves and belief
24:50and confidence will help them get through this competition because what comes up next is
24:55seriously tough now you're back to cooking as individuals and we're looking for semi-finalists
25:19we've invited three very special guests to taste your food and to help us judge the class of celebrity
25:29master chef 2024 finalists rashenda sandal harry atkins arete and our champion veto coppola
25:43two courses one hour and 15 minutes at the end of this sadly one of you will be going home
25:50ladies and gentlemen let's cook
26:00getting it out on time that's my most important thing jamie's food's really really tasty no two ways
26:07about it he cooks from the heart and he's growing in confidence but he does panic the moment that time's
26:14against him
26:19i've learned so much and now the competitive side of me wants to get as far as i possibly can so let's have
26:25it
26:30jamie you've got fight your eyes well i went to boxing yesterday so get myself prepared for today for a
26:35fight because that's what it's going to be were you punching the bag thinking of us i wouldn't go that far
26:42what are you cooking so my starter is scallops on pea and mint puree with a hint of chili
26:48with um chorizo and black pudding crumb and a rack of lamb cooked in honey mint
26:55garlic and rosemary hasselback potatoes with the red wine jus quite classic here jamie classics with a jamie twist i think
27:06they're beautiful scallops which need to be nice and colored on the outside bathed in that golden
27:11wonder of butter i love that jamie from the northwest of england's bringing black pudding to our kitchen
27:17and then taking it to a higher level with a crumb black pudding is a real flavor punch
27:26main course he has to get that lamb in a pan make sure it's rendered down nicely
27:30and into the oven and cook it for a good 20 25 minutes everybody likes it differently don't they
27:37but i think you want to be pink not jelly like right okay yeah you want a nice crust on the outside of
27:44it if he's putting honey on it i hope that honey doesn't burn motoring through that's all we can do right
27:52i don't think you really actually need to measure red wine do you just no doubting dawn's culinary
28:03knowledge and love of great food she's ambitious but sometimes a little bit too ambitious dawn is
28:10always cooking for seven or eight guests she needs to refine i'm a feeder in my bones when i was a kid i
28:18was raised by my auntie and uncle and my aunt jane would cook these massive sunday lunches and what
28:22that food did was it brought loads of people to the table and when i moved to america and i didn't
28:26know anyone i was like that's what i need to do and so i started cooking for people and it made me
28:31friends my first course is prawns with uh red pepper and shallots the lovely vinaigrettes and some
28:40dressed avocado on a scottish tatty scone a tatty scone why well i was born in scotland and my dad
28:46lives on the bonnie banks and is maybe the most scottish man in scotland so um scotland's a massive
28:51part of my life main courses is a posh roast roast potatoes sherry glazed carrots pork fillets sausage
28:59roll with some apple compots you've got three guests in the dining room what do you want them to think
29:04about you as a cook to think that i do really delicious and elegant home cooking elegant i know
29:10john this is the moment where i get to show you that i can put a small amount of food on plate
29:14dawn as always is taking on a huge amount of work first course prawns these are just not coming out
29:25the shell you're gonna have to peel them clean them oh my god come on slice them in half so they look
29:33pretty on the plate i've never seen such an ugly prawn oh i'm gonna cry that'll take 15 minutes at least to
29:39get the prawns done a tatty scone one of my favorite things in the world lovely seasoned mashed potato
29:48with flour it acts as a conduit for all the other tastes on the plate main course a roast that pork
29:57fruit needs to have a lovely crust on the outside pink all the way through disaster disaster
30:03i burnt the pork
30:10i love a sausage roll but it's still a lot of food grace
30:18feeling a bit stressed but now i'm in the kitchen it actually started
30:21moving a little bit i feel a little bit better
30:24chris started this competition as a complete novice but he's picking up skills as he goes
30:29lemon salt and pepper lemon lemon don't underestimate chris hughes we're beginning
30:38to see a serious cook who wants to go all the way calling myself a masterchef quarter finalist being
30:43able to send that into the family whatsapp group to all their surprise was quite a successful feeling
30:50but now i want to be a semi-finalist i want this bad i want this bad i love it i'm enjoying the journey
30:55what's your starter prawn and chorizo with a nice bit of sourdough to mop up hopefully some nice oils
31:02and then monkfish with some homemade red pesto wrapped in parma ham sweet potato puree and some
31:09broccoli as well tell me about inspiration here chris and monkfish uh he's one of my favorite race
31:13horses he's a good-looking horse we actually share a few things in common he came back from injury
31:17obviously i had my little well there it is my little burn my injury myself so we both know how to come
31:23back from injury and deliver on the big stage do you just compare yourself to a good-looking horse
31:27i'm not concerned about comparing the horse what i'm concerned about is his comparison of his tiny
31:32little burn on his arm and the horse being completely out not be able to be racing over again
31:37and suddenly coming back this is what he does he makes us laugh and then we don't look at his cooking
31:42yeah exactly a distraction
31:46i think these two courses sound great prawns being cooked in the oven with lots and lots of butter and with
31:51your chorizo that pork fat and paprika a crowd pleaser simple starter because got quite a complicated
31:57main course monkfish wrapped in ham served with a red pepper pesto red peppers with pine nuts and
32:03parmesan cheese the ham around the outside will give us seasoning that monkfish we want my sort of bite
32:08so it cooked all the way through i'm going to get that in the oven fairly soon sweet potato cooking in
32:15cream and butter really worries me this is all trial and error it can go so claggy and watery when mashed
32:23and it is very sweet
32:28michelle is a ferocious fighter she's determined watching michelle falling back in love with food
32:36has been really endearing more of that michelle show me style show me a bit of opulence
32:41being somebody who just kind of eats to survive it's been a long time since i cooked with flavor or any
32:48kind of excitement so i just feel like i've got this whole new world in front of me and i'm just
32:53i just don't want it to stop
32:59i'm cooking a layered shepherd's pie um with sauteed vegetables on the side and a parmesan crust on the pie
33:05and for dessert i've got an apple and blackberry crumble and a mascarpone almond cream are your
33:10shepherd's pies in containers no they're in the rings potato mince potato parmesan oh i see what are
33:16you using to guarantee it's holding together look just good vibes
33:26a shepherd's pie grace but my concern is it's being cooked in a ring and if it's too wet the whole thing
33:33would collapse shepherd's pie is one of the first things that i remember eating at home with my
33:39family my mum used to cook in the navy and i remember us always having big meals at home you
33:45know if you don't eat your main you don't get dessert and so i wanted to pay homage to my mom it'd be nice
33:51to do something that has a childhood memory for me oh my god the raspberry she's making an apple and
33:59blackberry fruit crumble it sounds absolutely delicious what worries me is this should go with
34:04custard or cream she's decided to whisk mascarpone and cream together it can only have the lightest of
34:10whisking or it will become very very hard right i need to hurry up badly
34:17i remember this round has been a very tough one i was really anxious i felt the butterfly in the
34:31stomach my main advice for the celebrity today is to have food that has been made with love love for
34:38me is always the best ingredient given that i've been through the entire process i think i'm definitely
34:44going to be a nice judge it's a lot less nerve-wracking behind the judging table make sure i get
34:51the good portions that's all i'm going to tell these guys today my plate needs to be filled yeah let's
34:55know that
35:05jamie yeah you should be going in two minutes and you get those scallops on let them cook
35:10and then you get the rest of the plate done jamie's starter is scallops on a pea and mint puree
35:17with a hint of chili and black pudding and chorizo crumb i don't ever say no to a bit of black pudding
35:25so i think combination wise that's fantastic i love scallops you know there's a bit of cross but
35:32there's still no soft and juice inside don't be shy with that pea puree go for it now jamie and i
35:38love the sound of those scallops they're sizzling now i'm a man that likes spice you know i like
35:43it spicy so if you're saying you're putting chili in there i want to taste the chili jamie these dishes
35:49are supposed to be going in one minute i know catwalk's perfected
35:53keep an eye on your scallops yeah
36:01you happy with those i think so john time let me just check that watch
36:08the dining room is ready and they are waiting okay well done jamie thank you well done
36:15you have scallops on a pia mint puree with a hint of chili and a chorizo and black pudding crumb
36:30it's just like the perfect seasoning i would scoff this in a restaurant and be happy at the end
37:00two scallops out of three cooked very very well the pea puree with a mint lovely flavor mint through
37:07the whole thing these large lumps of black pudding are not visually appealing but the chrome packs a
37:12punch jamie 15 minutes on the next course okay thank you and don't be late in this next one
37:19braca lamb marinated in honey mint garlic and rosemary i love honey but i hope it's not gonna be too sweet
37:27hmm no i like my meat i want it to melt in my mouth a little bit so i want to see a little bit of pink
37:34in the middle then i'm a happy boy jamie there's some good looking lamb chops thank you very much grace
37:41the perfect hassleback potato has got to be crispy on the outside it's fluffy on the inside it's got to hit
37:48that kind of crunch factor when you put your knife through it
37:51i'm really looking forward to eat every single piece of this dish are you ready i think so yeah jamie you're
38:02on time right right off you go that's just a joy to see
38:08here you go guys you didn't have to wait for this one awesome thank you so much wow thank you
38:23so i have served you for your main um a rack of lamb marinated in honey mint rosemary and garlic
38:33with a hassleback potato asparagus cupped in butter with a red wine jus magnifique enjoy
38:54jamie beautiful the meat cooked to perfection
38:59it's like melted in my mouth with the honey just that little hint of sweetness and then
39:04the red wine on it it's probably one of the best red wine juice i've ever had
39:08that is a great potato and i was a bit upset that there was only one on the plate but perfect
39:13this is like an exposure of richness love and flavor in my mouth right now i love jamie
39:19the lamp was just right and i think the crust is perfection that sauce is close and professional
39:30i feel a little bit battered after that it's uh super intense and to get them two dishes out
39:35i think i was maybe one or two minutes late when i started but everything comes to those who wait
39:40oh my god these are the ugliest prawns i've ever seen in my life
39:50dawn three and a half please three and a half minutes
39:52yes prawn red pepper and shallots in a vinaigrette with lemon dressed avocado on a scottish taxi scone
40:00the prawns have to be cooked to perfection not over otherwise too rubbery oh no oh god i'm burning
40:13everything this is a disaster i never had the scottish taxi scone it's like a potato scone hopefully
40:20it's not going to be overcooked it's not going to be too dry but equally at the same time no lumps right
40:24or too crumbly it's just gone really badly i have burnt the tatty scones so i'm having to make
40:32some more i'm definitely going to be late dawn is having a little bit of a meltdown because she's
40:37got so many things on the go i have not even dressed the avocado i haven't made the salad
40:44where's your avocado um on its way really can the dish do that avocado this is not what i planned
40:51no it cannot do that avocado i love the idea with the red pepper and the shallots in the vinaigrette
40:57a little bit acidic a little bit tart
41:03i'm not the biggest fan of avocado so you've got to impress me that just avocado to go now you've got
41:0890 seconds now no 90 seconds 90 seconds dawn bring the flavor we are now a minute over breathe breathe breathe
41:21good day good day good day nothing to see here thank you thank you thank you you have prawns with
41:33red pepper and shallot with vinaigrette and a scottish tatty scone with dressed avocado thank you so much
41:39thank you the prawns i find delightful and i love the red pepper and the shallots in the vinaigrette
41:54not a massive fan of avocado but i was dressed in lemon obviously and it changed the game a little bit
42:00never had a tarty scone in my life before and now that i've tried i want more and more but i want it
42:06like this i love this one this is quite a delicious dish the potatoes gone it's beautifully seasoned
42:14we have some decent flavors here prawns with the flavor of the sea raw shallots being quite sweet
42:19olive oil being peppery okay it's in it's done okay it's done you know what i mean dawn yeah main course
42:27yeah 15 minutes okay easy posh roast of pork fillet wow i mean pork is kind of like an underrated meat in my
42:34opinion way look at that you can actually go a little bit pink which will add to the moisture
42:43element of the meat for sure this sausage roll is just in the middle of the dish you know and we don't
42:50know how it's gonna match with the pork fillet with the roast potato with the cabbage with the carrot
42:56i think it's cooked it's just the pastries all flaking off and that's literally never happened to me
43:00before we got three and a half minutes yeah dawn is absolutely going for it there's seven elements
43:08i've no idea how she's gonna put it together but she said it's gonna be posh so presentation's got
43:14to come correct no okay really there okay where's my knife carving knife 60 seconds she's got the knife
43:22that's too pink it's not cooked i want to cry i want to put it back in the pan if it's not
43:28cooked enough quick quick quick sorry it's gonna be late everyone there you go there you go go go
43:33that's it you can do this go go go beautiful put those in i actually cannot believe there is food on
43:40this plate i'm sorry to tell you we are five minutes over okay go go go wow
43:52you have a posh roast pork fillet charred cabbage roast potatoes sausage rolls some apple comfort some
44:00sherry carrots and some red wine reduction thank you so much well thank you i mean i think this plate
44:09looks absolutely gorgeous that really is posh in it the roast is my that's my love language and it's
44:19something that i'm so proud of hopefully the flavors are in there the pork is really moist really nice
44:28char on my cabbage the potatoes i think they're fabulous they're crispy the carrots they're drizzled in
44:34cherry tastes so nice the sausage roll is well cooked and the taste with this you know apple
44:40flavor on top it just blow my mind you know i never thought that it could have been possible this
44:46combination what concerned me most was time but there's some really good things on this plate
44:52crispy potatoes cooked pork cooked cabbage she was almost in tears in the last 10 minutes of cooking
44:58but this is bang on
45:05very happy yeah lovely bit of um like the juice i wanted as well
45:11i love baked prawns and i love chorizo so it's like a plus plus another plus too much salt
45:18put too much salt in there you taste it
45:20it seems quite simple i'm hoping at this stage that it's not too simple lashings of butter yes loads
45:29of butter in here but you can bring a prawn to life with some flavor right so hopefully the chorizo is
45:35carrying all the flavor it's a bit coriander just give it a bit of bit of life
45:40it's a nice fun easy starter here we go thanks chris thanks he's very calm
45:54chris's starter is baked prawns and chorizo in butter with chili paprika parsley and coriander
46:01served with toasted garlic butter sourdough
46:09the prawns great cooked well not too chalky not too rubbery however the sauce that is sat in
46:18it's is really overpowering maybe maybe a little bit too seasoned a vinegar of some sort would kind of
46:25like balance the entire sauce out but the elements themselves are kind of wonderful together in my family
46:30we love seasoning food and my nonna would appreciate this very much the chili i could feel the
46:36chili and i've eaten all i loved it chris's pawns are delicious i love his bread lovely and crisp
46:44very buttery very garlicky that strong chorizo cooked all the way through that's fantastic
46:50but the sauce has got so much seasoning in it i feel like i've gone for a swim with the prawns
46:54monkfish with red pesto wrapped in parma ham i mean i love this parma prosciutto it's kind of almost
47:07crispy monkfish it can't be overcooked at all otherwise it's just like eating a tire it's just
47:13so rubbery chris you've got two and a half minutes you all right with that yeah fine just plating up now
47:19so it's all ready to rock and roll well i'm no connoisseur when it comes to sweet potato purees
47:23but surely it can't be too watery no we want to make sure that it's smooth it's rich it's got some
47:29good flavor in there how are you feeling about the fish do you think it's cooked inside yeah perfect
47:33looks healthy looks great
47:35well done thank you here he goes hey he's back he's back
47:48this is monkfish which has got its homemade red pesto wrapped in parma ham a lovely bit of rajam in the
47:53top there we've got some sweet potato puree and then some char grilled broccoli with mixed herbs
47:59thank you so much thank you so much pleasure i find that the monkfish to be juicy is light the sweet
48:10potato is actually so smooth it's not too watery it complements the whole dish the star of the show
48:15is the red pesto it's so delicate not overpowering i love the parma ham you know prosciutto around
48:23which she cooked to give the flavor sweet potato puree i'm not a fan of very very sweet the monkfish
48:31is beautifully cooked what pulls this dish back from being overly sweet is the red pepper pesto
48:37and the ham around it it's salty it's delicious i'm not happy with the starter really not i know exactly
48:44what i did wrong well i tried my best that's all i could do here we are
48:54michelle's main is a layered shepherd's pie with a parmesan crust if you could make it so that it
48:59was like meat potato meat potato meat i mean that would be really impressive i'm hoping that parmesan
49:05crust is nice and crunchy oh i've messed one up ah that was gonna be so nice i love the broccoli cooked with
49:18the chili we love garlic and i'm very very looking forward to the lamb gravy you've got 30 seconds
49:25please okay not bad okay got structure yay right michelle they're waiting for you in the dining room
49:35okay thank you i'm so sorry one was a disaster hello i've cooked a layered shepherd's pie with a
49:47parmesan crust you've got sauteed chili and garlic 10 to 10 broccoli and gravy on the side thank you
49:54bye
50:02when you layer mashed potato on the bottom and on the top it sucks up all the juices out of the
50:08meat which is unfortunate because that's a little dry i love so much the sauce that can even taste the
50:14lamb taste in the sauce but the parmigiano i personally would have put just a bit more on top you
50:21know just to create that kind of thick crust the broccoli a little bit undercooked it's a shame
50:27because the seasoning of it is so nice the chili with the garlic the potato is not lumpy it's fairly
50:35silky but just hasn't got enough seasoning in that mince there's sweet carrots in there there's sweet
50:40potatoes but actually it doesn't taste of a lot right michelle 15 minutes on your dessert right let's do this
50:51apple cinnamon and blackberry crumble i mean those are three flavors that kind of go together really
50:57nicely it's fair to say that i'm the crumble guy i made two in the competition last year
51:03the crumble obviously needs to be quite thick it needs to be crispy but the fruit can't be too mushy
51:12mascarpone there is something italian in this dish and the almond cream i love it i just hope the almond
51:18is gonna be just a touch otherwise it's gonna be too sweet so i've made a cream mousse now okay
51:26because i slightly overdid the blending but it's actually really nice and light
51:31michelle yes dining room is ready yes you happy to go happy to go
51:35michelle has served an apple blackberry and cinnamon crumble with a mascarpone almond and lemon cream
51:49thank you thank you michelle
51:56the blackberry is a great addition i can't taste too much of the cinnamon to be fair
52:00it's absolutely gorgeous i love the apple the only downside to the dishes of mascarpone and almond
52:06cream has curdled a little bit the mascarpone and the almond didn't set together it's quite grainy
52:16i like the flavors of the crumble but the cream is actually split the bottom layer of fruit is a little
52:21bit over stewed i'm not sure that's what she was going for i was working so fast i didn't get to taste
52:27anything so i i don't actually know what anything tastes like it could be absolutely awful
52:38i've eaten very well but it has been a day of ups and downs and we know we've only got three semi-final
52:43places the dome has a cook of the day and that's jamie lomas the scallops and the black pudding yes that
52:52black pudding it didn't look so great on the plate but there was no denying all those flavors really
52:57delicious he was a bit over time but the main course was ace rack of lamb rich with rosemary a
53:04lovely red wine sauce what's not to like and we agreed jamie lomas has got himself a semi-final place
53:10he has to go through no doubt that dawn had a difficult cook today she sets herself too many
53:16things to do but i loved that tatty's gone and the prawns tasted really good main course she was over
53:24time but the pork cooked beautifully sausage roll crispy pastry on the outside with a spiced apple
53:30compote fantastic dawn's going through to the semi-final dawn is going through chris entered the
53:35competition as a novice but he's growing really really quickly his starter he over seasoned the sauce
53:42but he cooked that monkfish beautifully wrapped in ham that red pesto across the top it was a lovely dish
53:48michelle's journey has been a joy to watch she's so passionate about being here but it wasn't a
53:56wonderful shepherd's pie and this level it needs to be i really like the crumble itself but that cream
54:03was completely split this competition is tough but saying that i've just fell in love with food again
54:10and just the passion to strive to to do better next time so i really hope that there's a next time
54:17i'd be great to say i was a semi-finalist wouldn't it honestly you know it's been a fun journey it's
54:21one that you don't want to win there's physical development mental development and i find it
54:25really rewarding it's breaking my heart that one has to go
54:29celebrities thank you so much for today what you did was no mean feat
54:48our first semi-finalist is jamie
54:52good job thank you very much thank you that boxing did you well
55:03dawn oh my god
55:12congratulations you're a semi-finalist
55:14oh my god thank you good job thank you thank you thank you chris and michelle
55:24your journey both of you has been extraordinary but today was one of those days
55:29where it just got that little bit tougher
55:31our third semi-finalist is
55:46chris congratulations
55:50michelle
55:53what a fantastic competition you've had
55:55it breaks my heart to see you go you have tried so hard thank you thank you for having me i've had a lovely time
56:03thank you so much thank you
56:10i'm absolutely good i really am i've loved every minute of it i've learned a lot you know this
56:15opportunity to be here at masterchef it's just been amazing so i will take on the chin bow out
56:22gracefully and just wish the others the very best to look
56:30congratulations semi-finalists
56:36a masterchef semi-finalist yeah that sounds pretty good i'm happy with that
56:41you you just want to push and push and and get as far as you possibly can but we'll see what happens
56:46fingers crossed somehow somehow pulls it off so happy so happy it's pretty exhilarating it's not
57:00natural for me it's cooking luck but we're getting the hang of it aren't we eh come on i think i'll
57:04celebrate by giving myself a good night's sleep a bit of rest then i'll get my head in the cookbook
57:08the next day see what we can come up with eh next time the last five celebrities i've never seen
57:21anything like it in my life oh dear take on the challenge wish me luck to become celebrity masterchef
57:29champion come on man yeah i got it i got it yeah boom i'm in for it
57:59so
58:11you
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