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00:00This week, five celebrities have taken on the challenge to become Masterchef champion.
00:10The competition's tough, but I'm up for the challenge.
00:13I'm not a chef, I'm a singer, but I really am having fun. That's the main thing.
00:18Tonight, they're back to continue their quest, as they face two demanding challenges,
00:25battling it out for a place in the quarterfinal.
00:28On fire. It's kick-off time, isn't it? Hopefully, don't drop the ball.
00:32I've got to fight for a place to stay in the competition, but I'm just going to have fun with it.
00:37My eyes are streaming.
00:39Well, I feel like I'm going to battle, and I'm ready to bring it on.
00:42Five fantastic celebrity cooks. It's been smiles, it's been laughter, but now we want to see a little bit more.
00:49We're going to really see what makes them tick behind those stoves. Do we have a future cooking star?
00:58Welcome back to the Masterchef kitchen.
01:16You five have shown us some great cooking so far.
01:19We definitely want you to have fun here, but we also need you to become better cooks.
01:28And the best way to learn that is from an expert.
01:32So, we've invited a special guest.
01:35Please welcome Masterchef finalist, who's published two cookbooks, Alexina Anatoly.
01:51Alexina grew up in South London and developed a love of food from an early age.
01:57I've enjoyed cooking since I was a tiny little toddler, making cakes with my mum in the kitchen.
02:06My whole family is obsessed with food.
02:08After studying English at Cambridge University, Alexina spent a decade working in finance,
02:15before deciding to pursue her dream of a career in food.
02:19She entered the Masterchef competition in 2021, where she made it all the way to the final.
02:29For Masterchef, you've got to make an impact in a really short space of time.
02:33I realised that the best way that I could do that is by going down the bold flavour route
02:37and pairing something slightly unexpected together.
02:40There's nothing subtle about you, is there?
02:42And that's something that I've sort of taken with me ever since.
02:46In her latest cookbook, Alexina's bold dishes explore bitter flavours.
02:53Out of the five tastes, bitterness is the one that people are most scared of.
02:59Bitterness exists on this sort of balance or precipice between pleasure and disgust.
03:06But bitterness is actually key to what makes food delicious and Moorish.
03:10I'm on a mission to make the world fall in love with bitterness.
03:15I've given you five of my favourite recipes.
03:18This is about learning how to balance flavour.
03:21There is bitterness in every single one of these dishes,
03:24and you have to keep that business under control to create something delicious.
03:31One hour, 30 minutes.
03:33Let's cook.
03:34Even though they're celebrities, I haven't made it easy on them.
03:41These recipes are quite involved, and there's definitely some things that can go wrong.
03:47I've never, ever cooked anything to this degree before.
03:51It is absolutely frightening.
03:54I would love the celebrities to learn about flavour.
03:57Flavour comes before anything.
03:59Flavour comes before anything.
04:01Don't panic.
04:02Don't panic.
04:03They are going to have to work really hard in the time to get it all done.
04:07I don't envy them.
04:09I very rarely follow recipes, because I very rarely cook.
04:13So, wish me luck.
04:22There's no way to do this without it looking awkward and uncomfortable.
04:26I'm sorry.
04:26Ashley Kane TV personality and ultra athlete his cooking is about family history heritage
04:37emotion Ashley has been given a bavette steak dish and will have the challenge of controlling
04:44the balance of two different bitter elements one comes from the charm the outside of the
04:50bavette steak and the other places that to put a espresso butter which is a little bit spicy
04:54smoky a little bit better but also kind of indulgent and just gives a bit of added richness to the dish
05:01well how do you feel about making a dressing made from coffee and chili to me if I'm honest it doesn't
05:09make sense yeah but I've never played by the rules so it sounds like it could be a bit of me I'm down
05:14to try it when you cook for that it needs to be cooked perfectly and not chewy and not tough
05:21what Ashley's got to do now is tenderize that piece of meat salt the steak very very well and
05:28leave it for at least 40 minutes I'm really bad at following rules but you know for the purpose of
05:35this challenge I'm gonna try my best I cooked this cut of me in the final of MasterChef oh wow and I
05:43remember John saying I don't like this cut and I said you just got to cook it right
05:48hopefully this will open my eyes to something a little bit new it's being served with melting
05:57tomatoes whereby there's little cherry tomatoes with onions and lots and lots of paprika together to make
06:03a lovely smoky sauce they're really soft and unctuous and they give a bit of color and acidity and
06:11brightness to the dish oh that smells delicious before coming into this competition I was so nervous
06:18about my ability to cook but I think the longer that this goes on the more determined I am to do well
06:24I'm not panicking I'm just gonna stick to this recipe like no tomorrow Jodie Owensley known as Fury from
06:38the gladiators what worries me is that she's quite a fussy eater a carrot I don't like it the only thing
06:46that's brought a joy so far has been sweet things but you can't make puddings all the way this is a
06:53whole big learning curve for me so I can always get better I'm all about just cracking on and see
06:59what happens Jody has got pork and cranberry meatballs a mustard sauce caramelized cabbage and
07:13chips although it sounds ordinary it sounds every day there's lots of technique here I'm gonna be a
07:20well dear I'm on that 15 grams it's inspired by Swedish meatballs typically that would be served
07:28with like a lingonberry jam on the side but instead what we've got is fresh cranberries with their bitter
07:33tartness and then you've got a caramelized cabbage again we're bringing char in which adds a little bit
07:38of bitterness and altogether it's just a really comforting plate of food the pork meatball
07:43themselves need to be quite generous flavor with lots of parsley breadcrumbs onions I don't know what
07:49I'm doing but I'm trying my best Jodie how are you feeling about it I'm terrified this is good it's
07:58really pushing me out my comfort zone it's important that you get that meatball mix ready and then you've
08:03got to form them so you've got to leave enough time to do that cook them so there's actually quite
08:07a lot to do okay times gonna be tight gonna be tight so push on she's making something she's heard of
08:20before it's meatballs I just felt there's a lot to do there's something about this that's really
08:28shook her each meatball that Jodie has to make then needs to be implanted with a whole cranberry so
08:37you just put one of them in the middle yeah can you imagine like a scotch egg yeah I love scotch eggs
08:42yeah so it's like think of that as the egg in the middle of the meat then you close it up and then
08:48form it oh what a good idea that is it's just I feel like there's a hundred things to do that's 15
08:56minutes gone Noreen Khan stand-up comedian and radio presenter she loves the spices of India it's the food
09:06that she grew up with and she's a vegetarian she understands flavor but technique for me is the
09:12question I'm definitely not relaxed about this I know I've got a lot to prove this is going to be
09:23my chance now to show them I can cook well I feel like I've got so many more ingredients than everyone
09:30else I'm trusting the process here Noreen is in charge of Alexina's take on a Mexican staple inspired by her
09:40travels the charred mushroom tacos with avocado crema and grapefruit salsa is one of my favorite dishes
09:49Mexican food is incredible has quite a lot of bitter flavor like there's chocolate in some of the sauces with
09:57this dish bitterness is coming from the char on the mushrooms and also the grapefruit in the salsa it's
10:04like a party in your mouth I like eating Mexican food but I very rarely cook it a taco shell wonderful
10:12thing we buy lots of them in supermarkets everybody thinks they're really easy they are hard to get right
10:17it's easy for the dough to be too dry or too wet you've got to get it just right so that you can press
10:24the tacos out correctly never made tacos before there's the first time for everything well I've
10:30done my dough that's great pass it needs to set for half an hour yeah I've got my timer on love it
10:36you're so organized I've done that bit so we'll see I think one of the trickiest parts is getting good
10:43color on the mushrooms they need to be really charred and intensely cooked this is like all alien to me is
10:51alien Noreen is a whiz with South Asian flavors but this is Mexico she's clearly out of her comfort
10:59zone a lot of the aunties watching this if they don't like my cooking they'll be like sending no
11:04marriage proposals Alfie seems to love the food of Italy Alfie understands really good tasty food but I
11:17think now he can actually afford to push himself a little bit more desserts are my downfall I can't
11:24do desserts I think I'm more of an instinctive cook than following a recipe when I see cream and sugar I
11:30just panic Alfie will have to face his pudding nemesis with Alexina's version of a classic retro dessert
11:38pineapple upside down cake with roasted walnut custard I don't do cakes this is one of my
11:45weaknesses this is not a simple cake and custard situation there's licorice in there there's rum
11:51there's pineapple there's roasted walnuts these are quite bold flavors and they need to be balanced
11:58it's a bit dangerous but I love it Alfie's first got to cook all that pineapple but also with caramel
12:06make it lovely and rich put that into the bottom of a cake tin make a cake mix put the cake mix
12:11across the top Alfie's got a lot of technique here Alfie hello hello how do you feel about bitter
12:18flavors licorice is really good for the voice for singing voice oh really yeah I drink a lot of
12:23licorice tea so this cake is good for you basically absolutely yeah I'm not very good at doing cakes
12:28my disaster my history with making cakes goes back to my daughter's birthday party I'd
12:34grilled some sardines in an oven and then I decided to make her a birthday cake in the same oven
12:41and she took a bite out of the cake and said it tastes like fish 35 minutes gone you have just 55 minutes
12:52left oh it's leaking sorry need some milk Alfie has made the caramel and put it into an online tin
13:04and it started to escape from the sides I'm going a bit of a mess right now and I don't know what to
13:09do okay breathe it's just a cake all right it's actually gonna be fine Alan Wynn Jones world-class
13:21rugby star and he's got great technique but when it comes to cooking why is he so delicate he understands
13:28flavor but he seems to be shy of it I want him to be as bold with flavor as he is in a scrum I still got
13:35bold flavors ringing in my ears so I'm gonna keep chasing the flavors he can't afford to be subtle
13:42with the dessert designed to pack a real punch inspired by one of Alexina's favorite cocktails two
13:49very classic ideas a Pavlova married with the flavors of a Negroni a Negroni is made with a really
13:57bitter liqueur and it's really really strong and it's a bit of an acquired taste the flavors in here
14:04are punchy grapefruit zest in the meringue a Seville orange curd and then a bitter aperitif and grapefruit
14:11caramel over the top the challenge is going to be getting the proportions right because bitterness and
14:16it can really quickly overwhelm Pavlova a lovely crusted meringue whereby the shell is crispy on the
14:23outside and the inside needs to be marshmallow meringue in such a short space of time is really
14:31difficult so they have to make sure the sugars melted into that egg white properly do you like a
14:40Pavlova yeah do you like a Negroni yes I do like a Negroni happy days we like a Negroni what you're
14:46going to have to contend with here is temperature everything's going to have to be cold when you
14:50put it together if there's any heat left over in the meringues or in the caramel it's going to melt
14:54the cream okay oh wow use a scoop for it yeah so you do maybe like that probably a two and then what
15:07you want to do is get a spoon like this to make the world exactly if this is the right size maybe yeah
15:12do you like that so like an eye socket the Pavlovas themselves Alan Wynn's got to get the right shape
15:20there we go oh come on now buddy Blee ball you have a name for this one which one this one it looks like a
15:26little bird yeah he's going to grow to be the size of him one day well we call that one John and this
15:31one gonna be Halloween right so this is the moment of truth now cook too long and they'll go too dark
15:42not cook long enough we won't get that lovely texture of that marshmallow we've got 45 minutes
15:49left we are half way on her meatball dish Jody is concerned she's falling behind I'm worried about time
15:58Jody is definitely up against it she's got to finish the mustard sauce she's got to get that cabbage
16:05cooked she's got to get the fries cooked quite a lot of process and different elements in her dish I
16:10think that is maybe a little bit overwhelming but it's fine I'll get it done the main thing for her is
16:17getting those meatballs cooked they need time to rest
16:20oh no brick and a pat I'll just squish it together so the caramelized cabbage actually it's really
16:30important that you get some decent caramelization on the outside which adds a little bit of bitterness
16:34God I'm not the greatest at multitasking
16:40Noreen's also feeling the pressure Noreen has never made a taco before let's see what happens
16:50now tacos are a very tricky thing let's see oh oh my god whoa just sort of impressed that they're
17:00coming out a little bit taco looking too thick we've got a spare tire too thin then the taco shell is
17:07going to fall apart it's a good workout for the arms as well Noreen's first time making tacos and
17:13they've turned out beautifully it looks great I hope it tastes great as well her tacos a success Noreen
17:21can focus on the accompaniments we've got grapefruit salsa it's also bringing freshness and acidity and that
17:29is so great to cut through all the spiciness of the mushrooms it's delicious you've now got under half an
17:37hour we need to pick up speed Ashley's bovet steak is almost tenderized and he's working on a corn polenta
17:49side that polenta it should hold up on the plate and be almost that creamy texture but it should be rich
17:57in flavor I'm getting caught in the crossfire with this polenta the plant is fighting back
18:02the success of his dish will rest upon Ashley's precise cooking of the bovet steak we want the
18:11state to be charred on the outside and a river of pink running through the center super important to cut
18:17the bovet against the grain if you don't it will be really chewy the amount of detail in the process
18:22is absolutely insane after it seeped out of the cake tin Alfie's had to remake the caramel to go on top
18:30of the pineapple before he can add the batter has that got the baking powder great perfect so that needs
18:37to go in there there we go that's looking like a cake battered now isn't it and he's racing to get
18:46the upside down cake into the oven Alfie got the cake in a little late so we'll see if that's cooked
18:54with the cake finally baking he can turn his attention to its accompaniment
18:59that roasted walnut custard requires you to make a walnut butter first that you then incorporate
19:10into a creme anglaise walnuts of course is a bitter nut so there's just different levels of flavor
19:17happening I'm shaking like a leaf so that's 15 minutes to go some of you needs to start winding this up
19:27across the kitchen Alan wins focusing on his negroni pavlova toppings stop starring it sorry
19:38it's like being it's like being at home he's got a Seville orange curd Seville orange being really sharp
19:47and quite sour lovely silky and smooth but it should be quite thick almost the thickness of jam why am I
19:55stressing a grapefruit caramel flavored with a bitter liqueur if that starts to crystallize it's
20:04gonna have to start all over again when you do a wet caramel like this you can't stir it okay if you
20:12do a dry caramel yeah I'm sorry there isn't I'm so sorry start again yeah you'll be good I was just
20:21testing to see whether Alex Zena knew the recipe take two so that's ten minutes left time is ticking
20:30I'm worried about everything but we'll make it work it'll be fine how do I plate this up mushrooms
20:40in the middle avocado crema yeah spoonful mushrooms and then the salsa and the spring and the sprinkling of
20:46these on top so I think it's gotta be the other way up yeah take that off oh that looks like it's about
20:56to looks like it's what looks like it's about to go everywhere okay what's happened it's undercooked I
21:03didn't get it in in time okay can we rescue any part of it I'm gonna try and present it as best I
21:09possibly can for you oh no celebrities you got three minutes why so serious are we all done I'm
21:17quitting this day there we go great I think they're all right
21:2760 seconds that's it give us what you got I say yeah we need the song fights now my friend yeah
21:43that's it time's up hold on step away from your benches just slice of me mush yeah I do have
22:08anything you make but Ashley come up reality star Ashley has cooked Alexina's charred bavette steak
22:19with paprika and onion melting tomatoes on a bed of polenta and finished with a bitter chipotle espresso
22:28butter
22:38I love the way you've cooked the bavette it's got a good char on the outside and you've also cut it
22:44across the grain so it's not chewy or too tough I'm really impressed you've done a great job thank you
22:49this is a really beautiful plate of food that coffee you've really nailed that it's bitter but
22:59it's delicious but what I love the most is the polenta you've got so much flavor this hangs together
23:06really really beautifully you've got sweet tomatoes then going to that real warmth coming from those
23:13spices which you've roasted really really well this is about balance about sophistication and about
23:20being daring and you've done exactly that thank you I didn't know what anything was when I received the
23:27recipe and I'm so grateful that I stuck it out because I'm learning and I'm actually getting better
23:33Jody come up gladiator Jody has cooked pork and cranberry meatballs served with a mustard sauce along with
23:45caramelized hispy cabbage and chips
23:48when it comes to the meatballs they actually taste really good and there's that nice cranberry
24:03bitterness and sharpness cutting through the pork what you needed to do was just cut everything a lot
24:08finer it big chunks in there and that's what's causing them to kind of fall apart cabbage all you
24:14needed was to just get a bit more caramelization on in there in the pan this dish really suffered from
24:21the fact that at one point you just became really frozen by everything that needed to be done however you
24:29can make me some more of these chips any day we've got some great flavors here we've got some issues with
24:34technique your mustard sauce you've cooked it so much it's gone too thick and it's come a bit too
24:40claggy and heavy underneath there you were poaching that recipe I think was probably like a contender
24:46approaching gladiator I mean the fear in your eyes don't be scared of it thanks Jody I'm feeling a
24:57bit gutted because that one great but to be honest I thought we're gonna be a lot worse than that
25:02Noreen comedian Noreen has made Alexina's corn tacos topped with charred spiced oyster mushrooms and an
25:12avocado coconut and green chili crema accompanied by a grapefruit cucumber and radish salsa
25:19this is your first ever taco ever it's lovely it's extraordinary it's this green chili this cayenne I love
25:36that as you eat this the heat just builds and builds the roasted corn tacos are great perfect size
25:44perfectly pressed the oyster mushrooms have crispiness which is what you wanted a really great job well
25:51done thank you talk about bitterness and sweetness and how these things marry together I think it's a
25:57great dish working with quite a complex recipe you're just panicking thinking gosh I'm only on number
26:05eight and this has got 16 parts so I'm quite impressed with myself Alfie come and talk to us okay
26:13singer Alfie has made Alexina's take on an upside-down cake with licorice rum and caramelized pineapple
26:24served with a roasted walnut custard the caramelized pineapple I'm getting that lovely spicy slightly
26:41bittersweet licorice flavor in the background I'm also getting bitterness from the rum look it didn't go
26:47perfectly but actually the flavors that are on the plate are delicious the people dining don't need to know your
26:55original plan and what you salvaged as you can see I've eaten it in huge chunks
27:02it's a delicious toffee sweet licorice slightly bitter cake with a boozy slice a very nice pineapple
27:11did you get it right did you get it wrong if we don't mind it tastes great and the texture of the
27:18cake is like ginger cake slightly soggy and soft but crispy on the outside with that really beautiful
27:24bittersweet caramel and I really like that with my cake you've given me a walnut milkshake thank you very
27:30much indeed it's way too thin yeah but the bitter sweet of roasted walnuts through that is delicious
27:37thank you so much thank you I've learned when things go wrong do your best you can what was on the plate
27:44did taste okay so I'm grateful for that Alan Wynn up last rugby legend Alan Wynn has made individual
27:55Negroni Pavlovas topped with vanilla Chantilly cream fresh grapefruit a Seville orange curd and a bitter
28:04liqueur and grapefruit caramel a nice crunchy outside on the pavlova and then it's marshmallow inside
28:23Seville orange curd it tastes great just wanted the caramel to be a little bit thicker so you get that
28:31hit of the bitter aperitif that's in there but I think you've done really really well thank you
28:37there is the distinct flavor of a Negroni lovely bitterness from that grapefruit going that sweet
28:43Chantilly cream it's great for me this is extraordinary a real whirlwind of sweet and sour and delicate and
28:54crunchy this is a difficult thing to pull off yeah thank you I tried to employ more flavor today the
29:02John wanted me to be bold so I put a bit of extra in there for him I'm just happy that they enjoyed it
29:06that was not an easy challenge you all did me proud well done Alexina how is that watching your recipes
29:25being made by the celebs I feel like it's a full circle moment to have been on this show as a
29:30contestant I hope they learned something thanks Sergeant see you later did anyone else find that
29:36really hard I thought it was going to be easier with recipes I think I win the prize for the dirtiest
29:41apron well done that was quite the experience there was panic there was chaos but I do think they
29:51learned lessons along the way what they do next really counts now you're back to cooking your own
30:07creations you've got a brief it's to cook for us your idea of a dinner party two courses a main course a
30:16dessert one hour you are all cooking for a place in a quarter-final give it everything you've got sadly
30:24one of you will be going home let's go this isn't a wet Wednesday night dinner I want to feel like I'm a
30:36big deal around at their house this is about being grand and showing off this is a dinner party after all
30:43it's got to be special I'm feeling a lot calmer the last few challenges I've been a headless chicken
30:50running all over the place right now it's all the playful I'm gonna keep a smile on my face
30:56probably not to let the pressure get to me I've put my best earrings on I'm here for dinner no need to
31:04dress up to come around our house you know but now I think I want to do something relatively simple
31:08a classic sea bass a fennel sauce and then a lemon cheesecake sea bass I'm not very good at catching
31:16it but I'm better at eating it living on the coast in Gower I've got a few friends that I'll always drop
31:21off a few silver bars as they call them after a good day's haul piece of sea bass it's gonna take only
31:28minutes to cook otherwise it will start to dry out lovely flaky soft bits of fish is what we're
31:34looking for and a fennel sauce is that a normal thing in Alan wins house move on the coast there's
31:40a lot of wild fennel the smells of home fennel is a bulb is quite fibrous he needs to extract lots and
31:47lots of flavor from that and then he's gonna add some white wine really makes the sauce itself quite rich
31:53that's what we want bold flavors I don't know twice now rushing then we've got crushed new potatoes
32:02and some asparagus try lots on dessert we're being promised a lemon cheesecake with a raspberry sauce we
32:10want a lovely soft creamy cheesecake the biscuit base being crumbly not too hard and the raspberry sauce
32:16tasting of raspberries who's coming to this dinner party they have to sell the Welsh great Phil Bennett
32:22Sir Gareth Edwards they know good food and they definitely have some good stories to tell and people
32:27with big appetites oh accomplished appetites I think so yeah I think that's pretty much done
32:37there's a kind of pressure here because I'm wanting to bring my heritage into this you're
32:44having a regal dish tonight vegetable divani handy this apparently was made for the royals it was
32:51pulled out on special occasions okay it's not your average curry because it's got a special cashew nut
32:56sauce it will also have cream in there I feel honored already so if I'm on MasterChef I can't just make an
33:03average curry whether it turns out regal will be another thing big array of spice in there including
33:11Kashmiri chili slightly spicy hot but really smoky Noreen's got little tiny bits of cauliflower and beans
33:18go in there oh gosh gosh gosh just hope they're not gonna be overcooked this is a family no it's not
33:27even my family will be like what are you cooking or we've never seen you make that before what's going
33:33with it so you'll get some buttered rotis if I have enough time oh my god I don't know how my
33:39roti I'm gonna come out mm-hmm can I just apologize in advance in case it doesn't turn out correctly for
33:47dessert we've got something called savia or Samia depending upon where you are from the subcontinent it's
33:53dessert made from vermicelli very very fine wheat pasta I need to thicken up my vermicelli or Kelly
34:01whatever you call it vermicelli and soaked with sweet milk and the flavors of cardamom and cinnamon
34:07growing up it was something that we always had on special occasions like Eve so I remember waking up
34:14and just smelling that oh see me I smell coming from the kitchen this is gonna be sweet little punches of
34:22different spices that's we want that's 30 minutes left that's half way oh god do you not like touching
34:31chicken no you battle people with giant cotton buds and you're freaked out by a bit of chicken
34:38cotton buds yeah those big things like cotton buds huge little sticks there you go I've learned something
34:43today yeah Jody's going for a papadale thick pasta served with spiced chicken a chorizo and tomato sauce
34:51being a professional rugby player it's all about fueling your body so you can't go wrong with a
34:57bowl of pasta Jody is used to using food as fuel and not worry about how it tastes and what she's going
35:04to do today has to be full of flavor I want to just make it spicy because I am quite bland so I'm trying
35:12to push myself to be like more flavor she's using chicken breasts in her Rissa rich with chilies and
35:20red peppers Charitha which is already spiced and it becomes really quite hot I'm imagining this dinner
35:28party gladiators around you make a big pasta for everybody the gladiators eat a lot of food giant
35:36for his breakfast he has a massive baking bowl of oats like to the top it's actually ridiculous we've
35:44also got tomatoes going in to make a little sauce that wraps around the whole lot this pasta and sauce
35:50and chicken and all needs to become one I'm losing plot at this rate well that's the hope what's your
35:59dessert lemon cheesecake cheesecake is my favorite dessert so you must know your way around one I can
36:04eat them but baking them is a different story today in the mashup kitchen we've got lemon cheesecake
36:12wars I do have concerns Allen's is a slight cut of rub with raspberry sauce Jody may well have the
36:21simpler one Jody's making her cheesecake in a large cake tin from the big cheesecake that if it's not set
36:30it's just gonna fall over the plate that's gonna be a blob of mush she's only got about half an hour
36:36let's see we'll be fine I do like to throw dinner parties I remember my 40th birthday and the night
36:49ended up in me jumping off the roof of my house into a swimming pool I won't be doing that today
36:56what are you cooking today I'm doing a loin of venison with a pork gravy a loin of venison which
37:06has been coated in pepper which is pan fried so it's got a nice crust on the outside that will give
37:11us flavor with this venison we have got crushed Swedes and carrots and buttered cavallon era and we've got
37:21port going together with stock to make a sauce I hear that you have gravy on your rider when you're
37:30out touring I really do I don't know it's a northern thing it must be I know but you must like your gravy
37:36that sauce is gonna take time to reduce down to give us a lovely silky glossy sauce I think it
37:47should be okay fingers crossed dessert we have got an orange posset served with some berries and some
37:55flaked almonds for a man that doesn't like puddings you're making a posset I'm trying to is science I
38:03know I know I'm trying to turn a page here orange posset it's about taking acid and milk and bringing
38:11the two things together so they don't curdle but they set how do you make your dinner parties feel
38:18special and extra bling when a song is requested I will give them a song I will accept a line if you'd like to sing a line please go on
38:25oh my god okay you through to the next round thank you
38:40that's 20 minutes to go oh god this could be mega messy Ashley you always look so beautifully put
38:56together I think you have dinner parties I wouldn't say I have dinner parties but I always host are you
39:01saying you're just more about the vibes and somebody else is gonna cook 100% so I've got fillet steak with
39:08delicious red wine sauce I'm hoping okay I'm not a sauce guy see as a northern person I don't
39:13understand that we have to have our food quite moist it needs to be reduced down so it's thick enough
39:19and not thin as if somebody's just poured a bowl of wine on the plate do we want a perfect steak I like
39:27steak very rare but I'm doing it more medium rare today nice and brown on the outside seasoned very very
39:34well and enough time to rest and what we have for dessert chunky chocolate chip cookies okay
39:42man a good cookie is not easy to make look at that look at that and he's got to make sure he gets that
39:53mixture absolutely right oh I've got an absolute concentration face on that we don't want a hard
40:00cookie we want a soft chewy cookie with lots and lots of chocolate chips to it and on the side we've
40:05got a little bottle of milk I always remember having cookies and milk and if I was well behaved as a kid
40:11I used to be allowed to have it pour into bed the cookies a nice little treat say goodbye see you later I'm
40:17going to bed if that was my house I'd be giving them out at about 8 30 that's 10 minutes left 10 minutes
40:36oh this is going bad I wanted to do a circle but that's gone absolute shambles so now I'm just trying
40:45to save it I'm shaking like this is absolute chaos oh the base is on the floor
40:57come on
41:07you've got just four minutes everybody four minutes left
41:15it's absolute disaster in it man you need to get it plated up now
41:23god tomatoes are crozzled i've burnt them i forgot about it
41:28guys you've got just two minutes left finishing touches please
41:34a bit of butter on top
41:35it's gone there's no bass look at that it was really cute when i practice 30 seconds last things on the plate please
41:54i'm shaking again guys damn look at that that's it time's up all done
42:11wow what a buzz i'm just happy that it got done on time
42:20alan win
42:24for his dinner party main alan win has served sea bass with asparagus and crushed new potatoes
42:31along with a fennel cream and white wine sauce
42:44fish skin isn't as crisp as it could be however i love the flesh i love how it goes with the buttery
42:52potatoes well-seasoned asparagus to me this is delicious it feels like a classy thing that you've
42:59cooked for us your sauce is great a lovely sort of essence of fennel in there a little bit of
43:05sharpness coming from the white wine i love the texture of it it's nice and creamy elegant dinner
43:12party alan win i know i thought it huh ah there we are for dessert alan win has made individual lemon
43:21cheesecakes topped with lemon zest and served with a raspberry sauce
43:34what i love is it tastes like actual lemons sharp and punchy and i love the lemon zest that you've got
43:44across the top it really lifts it you've still got a cheesecake wobble the biscuit very very buttery
43:51slightly malty lovely raspberry sauce slightly sharp and sour the flavor is what we've been asking
43:57for through this competition bright they're vibrant and they're defined good on you thank you very much
44:03thanks elman thank you big dog i think to be able to nail the the flavor that they've been asking him for
44:12is pleasing really happy actually noreen
44:18for her mane noreen has made divani handy a mixed vegetable curry in a cashmiri spiced cashew and cream sauce
44:27served with buttered roti bread smells great really does
44:39the sauce and the flavors is great first mouthful a really quite nutty cauliflower but then smoky warmth
44:47of kashmiri chili unsuspecting a bit of a creeper the rotis are ace doing this a long time and so many
44:54people get them wrong they're so lovely and thin for me fantastic for me the veg is a bit under
45:01it's quite crunchy just needed a bit longer i love the silkiness of the cashew sauce i think it's very
45:09well balanced i like the fact that you've made something royal and it does feel decadent
45:14noreen's dessert is severe vermicelli noodles in a sweetened milk flavored with cardamom and cinnamon
45:26topped with crushed pistachios
45:28i love its texture it's like the most delicious decadent rice pudding creamy
45:44and fragrant it's a whole new way of eating carbohydrate for me i want to taste more cardamom
45:51and cinnamon cardamom is quite strong and ferocious cinnamon's really comforting and i feel there could
45:56be more of that in there it's very very subtly indeed
46:04i am so relieved i think in that time limit i did the best i could jody
46:11jody's mane is plain pappadelli pasta with harissa chicken and chorizo spinach and roasted cherry tomatoes
46:25your pasta is cooked really really well the chicken is cooked nicely i can taste harissa that lovely rich
46:39smoky flavor and there's paprika coming through from that sausage you have actually got a dish
46:45which is fuel and flavor but you seem to have forgotten the sauce
46:53jody there are some good things in this bowl separately but at the moment they're all sitting
47:00in different corners of the bowl not speaking to each other they haven't became a dish that hangs together
47:07for dessert jody is serving lemon cheesecake topped with fresh lemon and raspberries jody are shaking
47:16your head absolute disaster i tell you look at state of that
47:19making a cheesecake in under an hour in a big container like that i didn't think it was going
47:34to set at all and it's perfectly set there's simply not enough butter in your base so the biscuit hasn't
47:40held together lovely flavor of cream cheese i would like it to be more of lemon jody i love your cheesecake topping
47:50creamy it's set it has the zing the one thing this cheesecake is missing is a base
48:01it was just one of those moments where everything that could have gone wrong went wrong and i just
48:07completely panicked but the main thing was just to try and get two plates up by the end of it and i did
48:12even if it looked like a five-year-old within it alfie alfie's main course is peppered venison loin
48:23crushed sweden carrot crispy and buttered cavallonero served with a port cream sauce
48:37i'll feed the flavors here are just wonderful i love the venison that is perfectly medium rare the
48:49color that you've got around its edges that you've seared it with some sort of aromatic you can really
48:54tell but one of the things i love the most about this is the cavallonero done two ways because that's
49:00when you're just kind of showboating friday night at alfie's house i'm absolutely in i can make it next week
49:06thank you okay wow it packs a punch on flavor the sauce port and then a little richness of cream
49:14giving sweet sharp peppery flavor is really really good you've got heat coming from those swedes and
49:22they are really quite peppery and strong but sweet carrot as well i've got no complaints here alfie thank
49:27you for dessert alfie is serving a blood orange posset topped with mixed berries and toasted flaked almonds
49:38we've got a lovely delicate marrying of cream and sugar and citrus and you've really got the sharp
49:54flavors of the blood orange into there love it love it love it there's a lovely sharp bitterness from
50:00that blood orange which has then got the sort of creaminess coming from the posset there's the
50:04bitterness of almonds sharpness from those blackberries i love the way that's all dancing
50:09around the possets are really quite difficult thing to get right i think you've done a great job
50:13thank you so much thank you john said it packs a punch i'm like holding back a tear it's ridiculous
50:24last up is ashley he's serving fillet steak crushed new potatoes honey glazed carrots and a red wine sauce
50:35your red wine sauce is very very thin
50:42whoa that sauce it needs to be cooked down more you need to get rid of that alcohol i love a drink me so
50:49i think that your steak is delicious and beautifully cooked your carrots could have been tidied up a bit more
51:06but the potatoes every single one of them crispy a well seasoned every one is a treat thank you
51:13steak potatoes and carrots need a sauce to bring it all together it's very hard to make a sauce if
51:18you don't particularly like them yeah thank you inspired by his own childhood treat for dessert ashley is
51:27serving chunky chocolate chip cookies along with a salted caramel dipping sauce and a bottle of milk
51:36this is what you used to have before you went to bed when i behaved myself so it's a very rare occasion
51:40i would be bouncing off the walls with that i mean look at me
51:51good cooking nice and crumbly caramel sauce slightly sweet but i like the way you
51:57compensated with that good amount of salt there's just something so playful and endearing about this
52:04like a full bar of chocolate just lightly wrapped in a biscuity cloak heaven
52:11the milk reminds me of being five years old and going to school in the 70s in carlisle so thank you for
52:20making me emotional i was unapologetically myself for this meal but if i managed to get through
52:30i'm gonna have to start upping my game what around that was you really did cook your hearts out
52:39now a decision has to be made you haven't made this easy for us thanks so much indeed thank you
52:59honestly guys i'm really disappointed that you all actually did well
53:08i can't help it that mine was brilliant we got a decision to make we've got four quarter final
53:17places and that does mean that somebody's leaving the competition it's very difficult because there's
53:22a real fire in all of them right now their cooking is showing it cooking the day alfie beau you can't
53:28deny those flavors great venison really good mash the sauce was fantastic i love that blood orange
53:36posset slightly bitter the sharpness of the arms across the top he's finding his stride i think
53:41you're absolutely right alfie's got himself a place in the quarter final alan wynn the fish perfect
53:48fennel sauce was exquisite that cheesecake for me was flavored fantastically it was bold
53:55alan wynn's got himself a place in quarter final absolutely three other people to talk about noreen
54:01jody jody ashley ashley piece of steak potatoes delicious but he promised the sauce it was not
54:11a sauce he pulled it back with that dessert he made the most decadent cookie which for me was inspired
54:21noreen made his davani handy lovely spicing lovely flavoring rotis were perfect
54:26the vegetables weren't just al dente they were kind of raw dessert wonderful texture but we were promised
54:34cardamom and cinnamon and we didn't get either today jody had all the makings of a great pasta dish but
54:41somewhere along the way she ended up with four or five ingredients in a plate all sitting separately
54:48she's trying really really hard but we had a cheesecake and the base didn't work
54:56she's trying to make it to the quarter finals i'll be shocked and i'll definitely have to take
55:02on the feedback and try and get a little bit better really want to keep going the more challenges you
55:09take on the more it spurs you want to see how much further can i go how much more potential do i have
55:15it's done now so it's just a waiting game i'd say i'm a little bit nervous fingers crossed i'm still in
55:26the five star this competition of celebs and you've left the celebrity at the door
55:39and we are seeing cooks emerging and i've got to say i'm really impressed
55:43somebody does have to leave the competition today the celebrity leaving us is
56:04jody
56:08it's been terrifying but i've actually enjoyed it thank you jody
56:13i always like to encourage kids to do things that scare them and doing this was literally
56:18terrifying for me but i've done it and even if it was a complete disaster at times
56:24i've learned a lot and i've enjoyed it along the way
56:29congratulations you must have called a finalist
56:34i mean i knew i was gonna get through
56:36no i'm joking i'll be honest standing up here was really nerve-wracking i'm just pleased that i did
56:44enough and now i've really got it on my game wow me a quarter finalist on masterchef
56:52the pressure is on i'm proud of myself i want to see how far i can possibly get
56:59it i just want to be ashley basically we had some good fun so as long as we can enjoy learn keep
57:07going anything can happen i'm looking forward to see alfie beat ashley as well
57:11well done i can't believe it next time making a right mess it's the quarter final
57:24and alfie flying by the seat of my pants right now noreen alan wynn squeezy bottle and ashley are back
57:32to fight for a place what have you done to john
57:39in the semi-final really enjoyed the punchy flavors
58:02so
58:11you
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