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Celebrity MasterChef - Season 20 Episode 8
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00:00These have taken on the challenge to become Masterchef champion
00:05The competition's tough, but I'm up for the challenge
00:08I'm not a chef. I'm a singer, but I really am up in front. That's the main thing
00:13Tonight they're back to continue their quest as they face two demanding challenges
00:20Battling it out for a place in the quarterfinal
00:23On fire. Let's kick off time, isn't it? Hopefully don't drop the ball
00:27I've got a fight for a place to stay in the competition, but I'm just gonna have fun with it
00:32My eyes are streaming. Well, I feel like I'm going to battle and I'm ready to bring it on
00:37Five fantastic celebrity cooks. It's been smiles. It's been laughter, but now we want to see a little bit more
00:44We're going to really see what makes them tick behind those stoves. Do we have a future cooking stuff?
00:57Welcome back to the Masterchef kitchen. You five have shown us some great cooking so far
01:15We definitely want you to have fun here, but we also
01:19need you to become better cooks and the best way to learn that is from an expert
01:27So we've invited a special guest
01:32Please welcome
01:34Masterchef finalist who's published two cookbooks
01:41Alexina Anatoly
01:43Alexina grew up in South London and developed a love of food from an early age
01:54I've enjoyed cooking since I was a tiny little toddler making cakes with my mom in the kitchen
02:01My whole family is obsessed with food
02:03After studying English at Cambridge University
02:07Alexina spent a decade working in finance
02:10Before deciding to pursue her dream of a career in food
02:16She entered the Masterchef competition in 2021
02:21Where she made it all the way to the final
02:24I'm a master chef. You've got to make an impact in a really short space of time
02:28I realized that the best way that I could do that is by going down the bold flavor route and pairing something slightly unexpected together
02:35There's nothing subtle about you is there?
02:37And that's something that I've sort of taken with me ever since
02:42In her latest cookbook
02:44Alexina's bold dishes explore bitter flavors
02:48Out of the five tastes
02:50Bitterness is the one that people are most scared of
02:54Bitterness exists on this sort of balance or precipice between pleasure and disgust
02:59But bitterness is actually key to what makes food delicious and Moorish
03:05I'm on a mission to make the world fall in love with bitterness
03:11I've given you five of my favorite recipes
03:13This is about learning how to balance flavor
03:16There is bitterness in every single one of these dishes and you have to keep that business under control to create something delicious
03:26One hour 30 minutes
03:28Let's go
03:33Even though they're celebrities I haven't made it easy on them
03:36These recipes are quite involved and there's definitely some things that can go wrong
03:41I've never ever cooked anything to this degree before it is absolutely frightening
03:49I would love the celebrities to learn about flavor flavor comes before anything
03:56Don't panic don't panic
03:58They are going to have to work really hard in the time to get it all done
04:02I don't envy them
04:04I very rarely follow recipes because I very rarely cook
04:08So wish me luck
04:18There's no way to do this about looking awkward and uncomfortable. I'm sorry
04:23Ashley Kane TV personality and ultra-athlete
04:28His cooking is about family history heritage emotion
04:34Ashley has been given a bavette steak dish
04:37And will have the challenge of controlling the balance of two different bitter elements
04:43One comes from the char on the outside of the bavette steak and the other place is that chipotle espresso butter
04:48Which is a little bit spicy smoky a little bit bitter
04:52But also kind of indulgent and just gives a bit of added richness to the dish
04:57Well, how do you feel about making a dressing made from coffee and chili to me if i'm honest it doesn't make sense
05:04Yeah, but i've never played by the rules, so it sounds like it could be a bit of me i'm down to try it
05:11When you cook bavette it needs to be cooked perfectly and not chewy and not tough
05:17What Ashley's got to do now is tenderize that piece of meat
05:21Salt the steak very very well and leave it for at least 40 minutes
05:25I'm really bad at following rules, but you know for the purpose of this challenge i'm gonna try my best
05:35I cooked this cut of meat in the final of master chef oh wow and i remember john saying i don't like this cut
05:40And i said you just gotta cook it right
05:47Hopefully this will open my eyes to something a little bit new
05:50It's being served with melting tomatoes whereby there's little cherry tomatoes with onions and lots and lots of paprika
05:57Together to make a lovely smoky sauce
06:01They're really soft and unctuous and they give a bit of color and acidity and brightness to the dish
06:07oh that smells delicious
06:10Before coming into this competition i was so nervous about my ability to cook
06:15But i think the longer that this goes on the more determined i am to do well
06:19I'm not panicking i'm just gonna stick to this recipe like no tomorrow
06:31Jody ounsley known as fury from the gladiators
06:35What worries me is that she's quite a fussy eater a carrot i don't like it
06:41The only thing that's brought her joy so far has been sweet things
06:44But you can't make puddings all the way
06:48This is a whole big learning curve for me so i can always get better
06:52i'm all about just cracking on and see what happens
06:57I hate the smell of parsley
06:59I was worried
07:01Jody has got pork and cranberry meatballs a mustard sauce
07:07caramelized cabbage and chips
07:10Although it sounds ordinary it sounds every day there's lots of technique here
07:15i'm gonna be an old dear i'm on that 15 grams
07:19It's inspired by swedish meatballs typically that would be served with like a lingonberry jam on the side
07:25but instead what we've got is fresh cranberries with their bitter tartness and then you've got
07:30caramelized cabbage again we're bringing char in which adds a little bit of bitterness
07:34and all together it's just a really comforting plate of food
07:37the pork meatball themselves need to be quite generous
07:41flayed with lots of parsley breadcrumbs onions
07:43i don't know what i'm doing but i'm trying my best
07:48jody how are you feeling about it i'm terrified i am actually terrified but uh
07:53this is good it's really pushing me out my comfort zone
07:55it's important that you get that meatball mix ready and then you've got to form them
07:59so you've got to leave enough time to do that cook them so there's actually quite a lot to do
08:03okay time's gonna be tight gonna be tight so push on
08:09i hate touching me
08:13she's making something she's heard of before it's meatballs
08:16i just feel there's a lot to do there's something about this that's really sugar
08:26each meatball that jody has to make then needs to be implanted with a whole cranberry
08:31so you just put one of them in the middle yeah can you imagine like a scotch egg oh yeah i love
08:36scotch eggs as well yeah so it's like think of that as the egg in the middle of the meat then
08:41you close it up and then form it oh what a good idea that is it's just i feel like there's
08:49a hundred things to do that's 15 minutes gone
08:54noreen khan stand-up comedian and radio presenter she loves the spices of india
09:00it's the food that she grew up with and she's a vegetarian she understands flavor but technique for me
09:07is the question oh no i'm definitely not relaxed about this i know i've got a lot to prove
09:18this is going to be my chance now to show them i can cook well i feel like i've got so many more
09:24ingredients than everyone else i'm trusting the process here
09:27noreen is in charge of alexina's take on a mexican staple inspired by her travels
09:37the charred mushroom tacos with avocado crema and grapefruit salsa is one of my favorite dishes
09:45mexican food is incredible has quite a lot of bitter flavor like there's chocolate in some of the
09:50sauces with this dish bitterness is coming from the char on the mushrooms and also the grapefruit
09:57fruit in the salsa it's like a party in your mouth i like eating mexican food but i very rarely cook it
10:05a taco shell wonderful thing we buy lots of them in supermarkets everybody thinks they're really easy
10:11they are hard to get right it's easy for the dough to be too dry or too wet you've got to get it just
10:18right so that you can press the tacos out correctly never made tacos before this is the first time for
10:25everything well i've done my dough that's great perfect set for half an hour yeah i've got my timer
10:30on love it you're so organized i've done that bit so we'll see i think one of the trickiest parts
10:37is getting good color on the mushrooms they need to be really charred and intensely cooked
10:45this is like all alien to me it's alien noreen is a whiz with south asian flavors but this
10:51is mexico she's clearly out of her comfort zone a lot of the aunties watching this if they don't
10:57like my cooking they'll be like sending no marriage proposals
11:01alfie seems to love the food of italy alfie understands really good tasty food but i think
11:13now he can actually afford to push himself a little bit more desserts are my downfall i can't do desserts
11:20i think i'm more of an instinctive cook than following a recipe when i see cream and sugar i just panic
11:25alfie will have to face his pudding nemesis with alexina's version of a classic retro dessert
11:33pineapple upside down cake with roasted walnut custard i don't do cakes this is one of my weaknesses
11:41this is not a simple cake and custard situation there's licorice in there there's rum there's
11:47pineapple there's roasted walnuts these are quite bold flavors and they need to be balanced
11:53it's a bit dangerous but i love it alfie's first got to cook all that pineapple but also with caramel
12:01make it lovely and rich put that into the bottom of a cake tin make a cake mix put the cake mix across
12:06the top alfie's got a lot of technique here alfie hello hello how do you feel about bitter flavors
12:13licorice is really good for the voice for singing voice oh really yeah i drink a lot of licorice tea
12:19so this cake is good for you absolutely i'm not very good at doing cakes my disaster my history
12:25with making cakes goes back to my daughter's birthday party i'd grilled some sardines in an oven and then
12:33i decided to make her a birthday cake in the same oven and she took a bite out of the cake and said it
12:39tastes like fish 35 minutes gone you have just 55 minutes left
12:49oh it's leaking sorry need some milk alfie has made the caramel and put it into an online tin it
12:59started to escape from the sides i'm going a bit of a mess right now and i don't know what to do
13:05okay breathe it's just a cake all right it's actually going to be fine
13:09alan win jones world-class rugby star and he's got great technique but when it comes to cooking
13:20why is he so delicate he understands flavor but he seems to be shy of it i want him to be as bold with
13:27flavor as he is in a scrum i still got bold flavors ringing in my ears so i'm gonna keep chasing the
13:34flavors he can't afford to be subtle with a dessert designed to pack a real punch inspired by one of
13:41alexina's favorite cocktails two very classic ideas a pavlova married with the flavors of a negroni
13:50a negroni is made with a really bitter liqueur and it's really really strong and it's a bit of an
13:56acquired taste the flavors in here are punchy grapefruit zest in the meringue a seville orange
14:03curd and then a bitter aperitif and grapefruit caramel over the top the challenge is going to
14:09be getting the proportions right because bitterness in it can really quickly overwhelm pavlova a lovely
14:15crusted meringue whereby the shell is crispy on the outside and the inside needs to be marshmallow
14:22meringue in such a short space of time is really difficult so they have to make sure the sugar's melted
14:29into that egg white properly
14:35do you like a pavlova yeah do you like a negroni yes i do like a negroni happy days
14:39i do like a negroni what you're gonna have to contend with here is temperature everything's gonna have
14:44to be cold when you put it together if there's any heat left over in the meringues or in the caramel
14:49it's gonna melt the cream okay oh wow use a scoop for it yeah so you do maybe like that probably a two
15:01and then what you want to do is get spoon like this to make the world exactly if this is the right size
15:07maybe yeah see like that so like an eye socket the pavlovas themselves adam wins got to get the right
15:15shape there we go oh come on now buddy bly ball do you have a name for this one which one this one
15:21it looks like a little bird yeah he's gonna grow to be the size of him one day well we call that one
15:26john and this one can be aloe in right so this is the moment of truth now
15:34cook too long and they'll go too dark not cook long enough we won't get that lovely texture of that
15:41marshmallow we've got 45 minutes left we are halfway on her meatball dish jody is concerned
15:50she's falling behind i'm worried about time jody is definitely up against it she's got to finish
15:58the mustard sauce she's got to get that cabbage cooked she's got to get the fries cooked quite a lot
16:03of process and different elements in her dish i think that is maybe a little bit overwhelming
16:07but it's fine i'll get it done the main thing for her is getting those meatballs cooked they need time
16:15to rest oh no breaking apart i'll just squish it together the caramelized cabbage actually it's
16:25really important that you get some decent caramelization on the outside which adds a little
16:29bit of bitterness god i'm not the greatest at multitasking noreen's also feeling the pressure
16:41noreen has never made a taco before let's see what happens now tacos are a very tricky thing let's see
16:49oh oh my god oh just sort of impressed that they're coming out a little bit
16:56taco looking too thick we've got a spare tire too thin then the taco shell is going to fall apart
17:04it's good workout for the arms as well noreen's first time making tacos and they turned out beautifully
17:10it looks great i hope it tastes great as well her tacos a success noreen can focus on the accompaniments
17:18we've got grapefruit salsa it's also bringing freshness and acidity and that is so great to cut
17:25through all the spiciness of the mushrooms it's delicious you've now got under half an hour we need
17:34to pick up speed ashley's bovet steak is almost tenderized and he's working on a corn polenta side
17:46that polenta it should hold up on the plate and be almost that creamy texture but it should be rich in
17:52flavor i'm getting caught in the crossfire with this polenta the planters fighting back
17:59pan the success of his dish will rest upon ashley's precise cooking of the bovet steak
18:06we want the state to be charred on the outside and a river of pink running through the center
18:10super important to cut the bovet against the grain if you don't it will be really chewing the amount of
18:16detail in the process is absolutely insane after it's seeped out of the cake tin alfie's had to
18:24remake the caramel to go on top of the pineapple before he can add the batter has that got the
18:30baking powder great perfect so that needs to go in there there we go that's looking like a cake batter
18:36now isn't it okay and he's racing to get the upside down cake into the oven alfie got the cake in a
18:46little late so we'll see if that's cooked with the cake finally baking he can turn his attention to its
18:54accompaniment i've had better days
18:56that roasted walnut custard requires you to make a walnut butter first that you then incorporate
19:05into a creme anglaise walnuts of course is a bitter nut so there's just different levels of flavor
19:12happening i'm shaking like a leaf so that's 15 minutes to go some of you needs to start winding this up
19:22across the kitchen alan wins focusing on his negroni pavlova toppings stop stirring it sorry
19:35it's like being at home he's got a seville orange curd seville orange being really sharp and quite
19:42sour lovely silky and smooth but it should be quite thick almost the thickness of jam why am i stressing
19:52it's a grapefruit caramel flavored with a bitter liqueur if that starts to crystallize it's going
19:59to have to start all over again when you do a wet caramel like this um you can't stir it ah okay if
20:07you do a dry caramel yeah you can stir it isn't there just one caramel there isn't i'm so sorry start
20:14again and you'll be good i was just testing to see whether alex zina knew the recipe take two
20:23so that's 10 minutes left time is ticking
20:29i'm worried about everything but we'll make it work it'll be fine
20:33how do i plate this up mushrooms in the middle avocado crema yeah spoonful
20:38mushrooms and then the salsa and the spring and the um it's wrinkling of these on top
20:42so i think it's got to be the other way up yeah take that off
20:49oh that looks like it's about to looks like it's what looks like it's about to go everywhere okay
20:56what's happened it's undercooked i didn't get it in in time okay can we rescue any part of it i'm going
21:02to try and present it as best i possibly can for you oh no celebrities you got three minutes
21:09why are you so serious are we all done i'm cooking this day
21:13there we go great i think they're all right
21:2260 seconds that's it give us what you got
21:35ashley yeah we need the song plates now my friend yeah
21:39that's it
21:57time's up all done step away from your benches
22:00just slice of me mush no i didn't have anything you make but thank you very much
22:05that's all right ashley come up
22:10reality star ashley has cooked alexina's charred bavette steak with paprika and onion melting tomatoes
22:18on a bed of polenta and finished with a bitter chipotle espresso butter
22:30i love the way you've cooked the buffet it's got a good char on the outside
22:38and you've also cut it across the grain so it's not chewy or too tough
22:42i'm really impressed you've done a great job thank you this is a really beautiful plate of food
22:51that coffee you've really nailed that it's bitter but it's delicious but what i love the most
22:57is the polenta you've got so much flavor this hangs together really really beautifully
23:04you've got sweet tomatoes then going to that real warmth coming from those spices which you've roasted
23:10really really well this is about balance about sophistication and about being daring and you've
23:16done exactly that thank you i didn't know what anything was when i received the recipe and i'm so
23:23grateful that i stuck it out because i'm learning and i'm actually getting better jody come up
23:32gladiator jody has cooked pork and cranberry meatballs
23:37served with a mustard sauce along with caramelized hispy cabbage and chips
23:54when it comes to the meatballs they actually taste really good and there's that nice cranberry
23:58bitterness and sharpness cutting through the pork what you needed to do was just cut everything a lot
24:03finer it big chunks in there and that's what's causing them to kind of fall apart cabbage all you
24:09needed was to just get a bit more caramelization on in there in the pan
24:13this dish really suffered from the fact that at one point you just became really frozen by everything
24:21that needed to be done however you can make me some more of these chips any day
24:25we've got some great flavors here we've got some issues with technique your mustard sauce you've
24:32cooked it so much it's gone too thick and it's come a bit too claggy and heavy underneath there
24:38you were poaching that recipe i think was probably like a contender approaching gladiator
24:42i mean the fear in your eyes don't be scared of it thanks jody thank you thank you
24:51i'm feeling a bit gutted because that one great but to be honest i thought we're going to be a lot
24:56worse than that noreen
24:59comedian noreen has made alexina's corn tacos topped with charred spiced oyster mushrooms
25:07and an avocado coconut and green chili crema accompanied by a grapefruit cucumber and radish salsa
25:23this is your first ever taco ever it's lovely it's extraordinary
25:28it's this green chili there's cayenne i love that as you eat this the heat just builds and builds
25:35the roasted corn tacos are great perfect size perfectly pressed the oyster mushrooms have
25:42crispiness which is what you wanted a really great job well done thank you talk about bitterness and
25:49sweetness and how these things marry together i think it's a great dish
25:53working with quite a complex recipe you're just panicking thinking gosh i'm only on number eight
26:00and this has got 16 parts so i'm quite impressed with myself alfie come and talk to us okay
26:08singer alfie has made alexina's take on an upside down cake with licorice rum and caramelized pineapple
26:20the caramelized pineapple i'm getting that lovely spicy slightly bittersweet licorice
26:37flavor in the background i'm also getting bitterness from the rum look it didn't go perfectly but actually
26:45the flavors that are on the plate are delicious the people dining don't need to know your original plan
26:51and what you salvaged as you can see i've eaten it in huge chunks it's a delicious
26:58toffee sweet licorice slightly bitter cake with a boozy slice a very nice pineapple
27:07did you get it right did you get it wrong if we don't mind it tastes great and the texture of the
27:13cake is like ginger cake slightly soggy and soft but crispy on the outside with that really beautiful
27:19bittersweet caramel and i really like that with my cake you've given me a walnut milkshake thank you very
27:25much indeed it's way too thin yeah but the bittersweet of roasted walnuts through that is delicious
27:33thank you so much thank you i've learned when things go wrong do your best you can
27:38what was on the plate did taste okay so i'm grateful for that alan wynn up last rugby legend alan wynn
27:49has made individual negroni pavlovas topped with vanilla chantilly cream fresh grapefruit a seville orange
27:58curd and a bitter liqueur and grapefruit caramel
28:13a nice crunchy outside on the pavlova and then it's marshmallow inside
28:19seville orange curd it tastes great just wanted the caramel to be a little bit thicker so you get that
28:26hit of the bitter aperitif that's in there but i think you've done really really well thank you
28:32there is the distinct flavor of a negroni lovely bitterness from that grapefruit going with that
28:37sweet chantilly cream it's great for me this is extraordinary a real whirlwind of sweet and sour
28:48and delicate and crunchy this is a difficult thing to pull off yeah thank you
28:53i tried to employ more flavor today john wanted me to be bold so i put a bit of extra in there for him
29:00i'm just happy that they enjoyed it
29:01that was not an easy challenge you all did me proud well done
29:17alexina how is that watching your recipes being made by the celebs i feel like it's a full circle
29:23moment to have been on this show as a contestant i hope they learned something thanks alexander see
29:28you later did anyone else find that really hard i thought it was made to be easier with the recipes
29:34i think i win the prize for the dirtiest apron well done
29:38that was quite the experience there was panic there was chaos but i do think they learned lessons along
29:47the way what they do next really counts
29:50now you're back to cooking your own creations you've got a brief it's to cook for us your idea of a dinner
30:08party two courses a main course a dessert one hour you are all cooking for a place in a quarterfinal
30:16give it everything you've got sadly one of you will be going home let's go
30:27this isn't a wet wednesday night dinner i want to feel like i'm a big deal around at their house
30:33this is about being grand and showing off this is a dinner party after all it's got to be special
30:40i'm feeling a lot calmer the last few challenges i've been a headless chicken running all over the
30:46place right now it's all the playful i'm going to keep a smile on my face try not to let the pressure
30:53get to me i've put my best earrings on i'm here for dinner oh no need to dress up to come around our
31:00house you know but no i think i want to do something relatively simple a classic sea bass with fennel
31:05sauce and then a lemon cheesecake a sea bass i'm not very good at catching it but i'm better at eating
31:12it living on the coast in gower and i've got a few friends that will always drop off a few silver bars
31:18as they call them after a good day's haul piece of sea bass it's going to take only minutes to cook
31:25otherwise it will start to dry out lovely flaky soft bits of fish is what we're looking for
31:30and a fennel sauce is that a normal thing in alan win's house move on the coast there's a lot of
31:35wild fennel the smells of home fennel is a bulb it's quite fibrous he needs to extract lots and lots
31:43of flavor from that and then he's gonna add some white wine really makes the sauce itself quite rich
31:49that's what we want bold flavors i don't know twice now rushing then we've got crushed new potatoes
31:57and some asparagus tried lots on dessert we're being promised a lemon cheesecake with a raspberry
32:03sauce we want a lovely soft creamy cheesecake the biscuit base being crumbly not too hard
32:10and the raspberry sauce tasting of raspberries who's coming to this dinner party even after
32:16some of the welsh great phil bennett sir gareth edwards they know good food and definitely have
32:20some good stories to tell and people with big appetites oh accomplished appetites i think so yeah
32:27i think that's pretty much done there's a kind of pressure here because i'm wanting to bring my
32:36heritage into this you're having a regal dish tonight vegetable divani handy this apparently was made for
32:45the royals it was pulled out on special occasions okay so it's not your average curry because it's got
32:50a special cashew nut sauce it will also have cream in there i feel honored already i thought if i'm on
32:57master chef i can't just make an average curry whether it turns out regal will be another thing
33:04big array of spice in there including cashmiri chili slightly spicy hot but really smoky
33:11nori's got little tiny bits of cauliflower and beans going in there oh gosh gosh gosh just hope they're not
33:19going to be overcooked this is a family no it's not even my family would be like what are you cooking
33:25nori we've never seen you make that before what's going with it so you'll get some buttered rotties
33:31if i have enough time oh my god i don't know how my routine i'm going to come out
33:37can i just apologize in advance in case it doesn't turn out correctly
33:42for dessert we've got something called savya or samia depending upon where you are from the
33:47subcontinent it's dessert made from vermicelli very very fine wheat pasta i need to thicken up my
33:54vermicelli or kelly whatever you call it vermicelli and soaked with sweet milk and the flavors of
34:01cardamom and cinnamon growing up it was something that we always had on special occasions like eve
34:08so i remember waking up and just smelling that ah see me i smell coming from the kitchen
34:14this is going to be sweet little punches of different spices that's what we want
34:21that's 30 minutes left that's halfway oh god do you not like touching chicken no
34:28you battle people with giant cotton buds and you're freaked out by a bit of chicken
34:33cotton buds yeah those big things like cotton buds huge little sticks well you've learned something
34:38today yeah jody's going for a pappardelle thick pasta served with spiced chicken a chorizo and tomato
34:46sauce being a professional rugby player it's all about fueling your body so you can't go wrong with a
34:52bowl of pasta jody is used to using food as fuel and not worry about how it tastes and what she's going to do
35:00today has to be full of flavor i want to just make it spicy because i am quite bland so i'm trying to
35:07push myself to be like more flavor she's using chicken breasts and harissa rich with chilies and red peppers
35:16charitha which is already spiced and it becomes really quite hot i'm imagining this dinner party gladiators
35:25around you make a big pasta for everybody the gladiators eat a lot of food giant for his breakfast
35:32he has a massive baking bowl of oats like to the top it's actually ridiculous we've also got tomatoes
35:40going in to make a little sauce that wraps around the whole lot this pasta and sauce and chicken all
35:46needs to become one i couldn't lose the plot at this rate well that's the hope
35:53what's your dessert lemon cheesecake cheesecake is my favorite dessert so you must know your way
35:58around one i can eat them but baking them is a different story
36:04today in the marshef kitchen we've got lemon cheesecake wars
36:07i do have concerns alan's is a slight cutter for with raspberry sauce jody may well have the simpler one
36:19jody's making her cheesecake in a large cake tin problem with the big cheesecake that if it's not
36:25set it's just going to fall over the plate that's going to be a blabber mush
36:29she's only got about half an hour let's see we'll be fine
36:37i do like to throw dinner parties i remember my 40th birthday and the night ended up in me
36:46jumping off the roof of my house into a swimming pool i won't be doing that today
36:55what are you cooking today i'm doing a loin of venison with a pork gravy
37:00a loin of venison which has been coated in pepper which is pan fried so it's got a nice crust on the
37:05outside that would give us flavor with this venison we have got crushed swedes and carrots
37:13and buttered cavolo nero and we've got port going together with stock to make a sauce
37:21i hear that you have gravy on your rider when you're out touring i really do i don't know it's
37:27a northern thing it must be i know but you must like your gravy isn't it i do that is one of the
37:33happiest sites in the kitchen thank you that sauce is going to take time to reduce down to give us a
37:39lovely silky glossy sauce i think it should be okay fingers crossed dessert we have got an orange posset
37:49served with some berries and some flaked almonds for a man that doesn't like puddings you're making a
37:56posset i'm trying to process it is science i know i know i'm trying to turn a page here
38:02orange posset it's about taking acid and milk and bringing the two things together so they don't
38:08curdle but they set how do you make your dinner parties feel special and extra bling when a song's
38:15requested i will give him a song i will accept a line if you'd like to sing a line please go oh my god
38:32okay you're through to the next round thank you
38:42that's 20 minutes to go oh god this could be better actually you always look so beautifully put
38:52together i think you have dinner parties i wouldn't say i have dinner parties but i always host are you
38:56saying you're just more about the vibes of somebody else who's gonna cook 100 so i've got fillet steak
39:03with delicious red wine sauce i'm hoping okay i'm not a sauce guy see as a northern person i don't
39:08understand that we have to have our food quite moist it needs to be reduced down so it's thick enough
39:15and not thin as if somebody's just poured a bowl of wine on the plate we want a perfect steak
39:20i like steak very rare but i'm doing it more medium rare today nice and brown on the outside seasoned
39:29very very well and enough time to rest and what we have for dessert chunky chocolate chip cookies okay
39:39bam a good cookie is not easy to make look at that look at that and he's got to make sure he gets that
39:48mixture absolutely right oh i've got an absolute concentration face on we don't want a hard cookie
39:55we want a soft chewy cookie with lots and lots of chocolate chips through it and on the side we've
40:00got a little bottle of milk i always remember having cookies and milk and if i was well behaved as a kid
40:06i used to be allowed to have it before into bed the cookies a nice little treat say goodbye see you later
40:12i'm going to bed if that was my house i'd be giving them out at about 8 30. that's 10 minutes left 10 minutes
40:29all right
40:32oh oh no this is going bad i wanted to do a circle but that's gone absolute shambles so now i'm just
40:40trying to save it i'm shaking like this is absolute chaos oh the base is on the floor
40:52come on
40:54you've got just four minutes everybody four minutes left
41:07it's an absolute disaster isn't it man you need to get it plated up now
41:19god tomatoes are crozzled i've burnt them i forgot about them
41:23guys you've got just two minutes left finishing touches please
41:29a bit of butter on top
41:31come on
41:37come on man
41:41it's gone there's no bass look at that
41:44it was really cute when i practice
41:4730 seconds last things on the plate please
41:49shaking again guys damn look at the stare of that
42:04that's it time's up all done
42:08what a buzz
42:11i'm just happy that it got done on time
42:12alan win
42:19for his dinner party main alan win has served sea bass with asparagus and crushed new potatoes
42:28along with a fennel cream and white wine sauce
42:31fish skin isn't as crisp as it could be however i love the flesh i love how it goes with the buttery potatoes
42:48well-seasoned asparagus to me this is delicious it feels like a classy thing that you've cooked for us
42:56your sauce is great a lovely sort of essence of fennel in there a little bit of sharpness coming from
43:01the white wine i love the texture of it it's nice and creamy
43:06that's elegant dinner party alan win i know
43:11there we are
43:12for dessert alan win has made individual lemon cheesecakes
43:18topped with lemon zest and served with a raspberry sauce
43:25the flavor is what we've been asking for through this competition
43:53bright they're vibrant and they're defined good on you thank you very much thanks elman thank you
44:03i think to be able to nail the the flavor that they've been asking him for is pleasing
44:09really happy actually noreen
44:14for her main noreen has made divani handy a mixed vegetable curry in a cashmiri spiced
44:20cashew and cream sauce served with buttered roti bread smells great really does
44:26the sauce and the flavors is great first mouthful a really quite nutty cauliflower but then smoky warmth
44:42of kashmiri chili unsuspecting and a bit of a creeper the rotis are ace doing this a long time and so
44:49many people get them wrong they're so lovely and thin for me fantastic for me the veg is a bit under
44:57it's quite crunchy just needed a bit longer i love the silkiness of the cashew sauce i think it's very
45:04well balanced i like the fact that you've made something royal and it does feel decadent
45:09noreen's dessert is severe vermicelli noodles in a sweetened milk flavored with cardamom and cinnamon
45:21topped with crushed pistachios
45:23i love its texture it's like the most delicious decadent rice pudding creamy and fragrant
45:41it's a whole new way of eating carbohydrate for me i want to taste more cardamom and cinnamon
45:47cardamom is quite strong and ferocious cinnamon's really comforting and i feel there could be more
45:52of that in there it's very very subtle indeed
45:59i am so relieved i think in that time limit i did the best i could jody
46:10jody's mane is plain pappadelli pasta with harissa chicken and chorizo spinach and roasted cherry tomatoes
46:22the chicken is cooked really really well the chicken is cooked nicely i can taste harissa that
46:33lovely rich smoky flavor and there's paprika coming through from that sausage you have actually got a
46:40dish which is fuel and flavor but you seem to have forgotten the sauce
46:48jody there are some good things in this bowl separately but at the moment they're all sitting
46:55in different corners of the bowl not speaking to each other they haven't became a dish that hangs together
47:02for dessert jody is serving lemon cheesecake topped with fresh lemon and raspberries jody you're shaking
47:12your head absolute disaster i tell you look at state of that
47:15making a cheesecake in under an hour in a big container like that i didn't think it was going
47:29to set at all and it's perfectly set there's simply not enough butter in your base so the biscuit hasn't
47:35held together lovely flavor of cream cheese i would like it to be more of lemon jody i love your cheesecake
47:45topping creamy it's set it has the zing the one thing this cheesecake is missing is a base
47:56it was just one of those moments where everything that could have gone wrong went wrong
48:01and i just completely panicked but the main thing was just to try and get two plates up by the end of
48:07it and i did even if it looked like five year old within it alfie good luck thank you alfie's main course
48:16is peppered venison loin crushed sweden carrot crispy and buttered cavallonero served with a port cream sauce
48:30i'll see the flavors here are just wonderful i love the venison that is perfectly medium rare the
48:44color that you've got around its edges you've seared it with some sort of aromatic you can really tell
48:50but one of the things i love the most about this is the cavallonero done two ways because that's when
48:55you're just kind of showboating friday night at alfie's house i'm absolutely in i can make it next
49:01week thank you okay wow it packs a punch on flavor the sauce port and then a little richness of cream
49:09giving sweet sharp peppery flavor is really really good you've got heat coming from those swedes and they
49:17are really quite peppery and strong but sweet care as well i've got no complaints here alfie thank you
49:23for dessert alfie is serving a blood orange posset topped with mixed berries and toasted flaked almonds
49:43we've got a lovely delicate marrying of cream and sugar and citrus and you've really got the sharp
49:50flavors of the blood orange into there love it love it love it there's a lovely sharp bitterness
49:55from that blood orange which has then got the sort of creaminess coming from the posset there's the
49:59bitterness of almonds sharpness from those blackberries i love the way that's all dancing around
50:05a possets are really quite difficult thing to get right i think you've done a great job thank you so
50:09much thank you john said it packs a punch i'm like holding back a tear it's ridiculous
50:16last up is ashley he's serving fillet steak crushed new potatoes honey glazed carrots and a red wine sauce
50:30your red wine sauce is very very thin
50:37whoa
50:38that sauce it needs to be cooked down more you need to get rid of that alcohol i love a drink me so
50:53i think that your steak is delicious and beautifully cooked your carrots could have been tidied up a bit
51:00more but the potatoes every single one of them crispy well seasoned every one is a treat
51:07thank you say potatoes and carrots need a sauce to bring it all together it's very hard to make a
51:13sauce if you don't particularly like them yeah thank you inspired by his own childhood treat for dessert
51:22ashley is serving chunky chocolate chip cookies along with a salted caramel dipping sauce and a bottle of
51:30milk this is what you used to have before you went to bed when i behaved myself so it was a very rare
51:35occasion i would be bouncing off the walls with that i mean look at me
51:47good cookie nice and crumbly caramel sauce slightly sweet but i like the way you compensate it with that
51:53good amount of salt there's just something so playful and endearing about this like a full
51:59bar of chocolate just lightly wrapped in a biscuity cloak heaven the milk reminds me of being five years
52:10old and going to school in the 70s in carlisle so thank you for making me emotional
52:16i was unapologetically myself for this meal but if i managed to get through i'm gonna have to start
52:26upping my game what a round that was you really did cook your hearts out now a decision has to be made
52:36you haven't made this easy for us thanks so much indeed thank you
52:54honestly guys i'm really disappointed that you all actually did well
52:59i can't help it that mine was brilliant
53:10we got a decision to make we've got four quarter final places and that does mean that somebody's
53:14leaving the competition it's very difficult because there's a real fire in all of them right now their
53:19cooking is showing it cook of the day alfie beau you can't deny those flavors great venison really good
53:27mash the sauce was fantastic i love that blood orange posset slightly bitter the sharpness of the
53:33arms across the top he's finding his stride i think you're absolutely right alfie's got himself a place
53:37in the quarter final alan win the fish perfect fennel sauce was exquisite that cheesecake for me
53:48was flavored fantastically it was bold alan wins got himself a place in quarter final absolutely
53:54three other people to talk about noreen jody ashley ashley piece of steak potatoes delicious but he
54:04promised the sauce it was not a sauce he pulled it back with that dessert he made the most decadent
54:12cookie which for me was inspired noreen made his davani handy lovely spicing lovely flavoring
54:20rotis were perfect the vegetables weren't just al dente they were kind of raw dessert wonderful
54:27texture but we were promised cardamom and cinnamon and we didn't get either today jody had all the
54:34makings of a great pasta dish but somewhere along the way she ended up with four or five ingredients
54:40in a plate all sitting separately she's trying really really hard but we had a cheesecake and
54:47the base didn't work if i make it to the quarter finals i'll be shocked and i'll definitely have to
54:57take on the feedback and try and get a little bit better really want to keep going the more challenges
55:04you take on the more it spurs you on to see how much further can i go how much more potential do i have
55:10it'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
55:17the five star this competition of celebs and you've left the celebrity at the door
55:34and we are seeing cooks emerging and i've got to say i'm really impressed
55:38somebody does have to leave the competition today the celebrity leaving us is
55:59jody
56:03it's been terrifying but i've actually enjoyed it thank you jody
56:08i always like to encourage kids to do things that scare them and doing this was literally
56:13terrifying for me but i've done it and even if it was a complete disaster at times
56:19i've learned a lot and i've enjoyed it along the way
56:25congratulations you must have called a final
56:30i mean i knew i was gonna get through it
56:33nah i'm joking i'll be honest standing up here was really nerve-wracking
56:38i'm just pleased that i did enough and now i've really got it all my game
56:43wow me a quarter-finalist on masterchef
56:47the pressure is on
56:50i'm proud of myself i want to see how far i can possibly get
56:55i just want to be ashley basically
56:56we had some good fun so as long as we can enjoy learn keep going anything can happen
57:03i'm looking forward to see alphie beat ashley as well
57:06next time making a right miss it's the quarter-final and alphie playing by the seat of my pants right now
57:22noreen alan wynn squeezy bottle and ashley are back
57:28to fight for a place what have you done to john
57:34in the semi-final i really enjoyed the punchy flavors
57:49so
57:57uh
58:00so
58:02uh
58:04you
58:06you
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