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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
00:08So I'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. It's kickoff time isn't it? Hopefully don't drop the ball. I've got to fight for a place to stay in the competition
00:30But 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 star?
01:00Welcome 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
01:20Need you to become better cooks and the best way to learn that
01:25That is from an expert so we've invited a special guest
01:32Please welcome
01:34Masterchef finalist who's published two cookbooks
01:41Alexina Anatoly
01:47Alexina grew up in South London and developed a love of food from an early age
01:52I've enjoyed cooking since I was a tiny little toddler making cakes with my mom in the kitchen
02:00My whole family is obsessed with food
02:03After studying English at Cambridge University
02:07Alexina spent a decade working in finance
02:11Before deciding to pursue her dream of a career in food
02:14She entered the Masterchef competition in 2021
02:21Where she made it all the way to the final
02:24For Masterchef 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 Alexina's bold dishes explore bitter flavors
02:48Out of the five tastes bitterness 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 moreish
03:05I'm on a mission to make the world fall in love with bitterness
03:10I'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
03:19And you have to keep that business under control to create something delicious
03:24One hour 30 minutes let's go
03:32Even though they're celebrities I haven't made it easy on them these recipes are quite involved and there's definitely some things that can go wrong
03:42I've never ever cooked anything to this degree before it is absolutely frightening
03:48I 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
04:10There's no way to do this without looking awkward and uncomfortable
04:21I'm sorry
04:23Ashley Cain, TV personality, an ultra athlete
04:28His cooking is about family, history, heritage, emotion
04:33Ashley has been given a bavette steak dish and 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?
05:02To me, if I'm honest, it doesn't make sense
05:04Yeah, but I've never played by the rules
05:07So 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
05:27I'm really bad at following rules
05:29But you know for the purpose of this challenge i'm going to try my best
05:34I cooked this cut of meat in the final of master chef. Oh wow
05:38And I remember john saying I don't like this cut
05:40And i said you just got to 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
06:00They'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
06:14But i think the longer that this goes on the more determined i am to do well
06:24I'm not panicking
06:26I'm just going to stick to this recipe like no tomorrow
06:31Jody ounsley known as fury from the gladiators
06:34What worries me is that she's quite a fussy eater a carrot i don't like it
06:40The only thing that's brought her joy so far has been sweet things
06:45But you can't make puddings all the way
06:48This is a whole big learning curve for me so i can always get better i'm all about just cracking on and see what happens
06:54Jody has got pork and cranberry meatballs a mustard sauce caramelized 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 only at 15 grams
07:17It'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 a caramelized cabbage again
07:31We're bringing char in which adds a little bit of bitterness and all together it's just a really comforting plate of food
07:37The pork meatball themselves need to be quite generous
07:40Flayed with lots of parsley breadcrumbs onions i 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 this 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
08:04Okay time's gonna be tight gonna be tight so push on
08:09I hate touching meat
08:13She's making something she's heard of before it's meatballs
08:17I just feel like there's a lot to do there's something about this that's really shook her
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
08:35Oh yeah i love scotch eggs as well yeah so it's like think of that as the egg in the middle of the
08:41meat then you close it up and then form it oh what a good idea that is
08:44It's just i feel like there's 100 fins 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
09:05But technique for me is the question
09:12Oh no
09:13i'm definitely not relaxed about this i know i've got a lot to prove
09:17this is going to be my chance now to show them i can cook
09:22well i feel like i've got so many more ingredients 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 sauces
09:52with this dish bitterness is coming from the char on the mushrooms and also the grapefruit in the salsa
09:59it's like a party in your mouth
10:01i 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
10:14it's easy for the dough to be too dry or too wet you've got to get it just right so that you can
10:19press the tacos out correctly never made tacos before this is the first time for everything
10:25well i've done my dough that's great perfect set for half an hour yeah i've got my timer on love it
10:31you're so organized i've done that bit so we'll see i think one of the trickiest parts is getting
10:38good 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
11:06alfie seems to love the food of italy alfie understands really good tasty food
11:11but i think now he can actually afford to push himself a little bit more
11:17desserts are my downfall i can't do desserts i think i'm more of an instinctive cook than following
11:22a recipe when i see cream and sugar i just panic alfie will have to face his pudding nemesis with
11:30alexina's version of a classic retro dessert pineapple upside down cake with roasted walnut custard
11:38i don't do cakes this is one of my weaknesses this is not a simple cake and custard situation
11:45there's licorice in there there's rum there's pineapple there's roasted walnuts these are quite
11:50bold flavors and they need to be balanced it's a bit dangerous but i love it alfie's first got to
11:58cook all that pineapple but also with caramel make it lovely and rich put that into the bottom of a
12:03cake tin make a cake mix put the cake mix across the top alfie's got a lot of technique here alfie
12:10hello hello how do you feel about bitter flavors licorice is really good for the voice for singing
12:16voice oh really yeah yeah i drink a lot of licorice tea so this cake is good for you absolutely yeah
12:21i'm not very good at doing cakes my disaster my history with making cakes goes back to my daughter's
12:28birthday party i'd grilled some sardines in an oven and then i decided to make her a birthday cake
12:35in the same oven and she took a bite out of the cake and said it tastes like fish
12:4035 minutes gone you have just 55 minutes left
12:51oh it's leaking sorry need some help alfie has made the caramel and put it into an online tin it started
12:59to escape from the sides i'm going a bit of a mess right now and i don't know what to do okay breathe
13:06it's just a cake all right it's actually gonna be fine
13:14alan wynne 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 be
14:09getting the proportions right because bitterness and 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
14:21meringue in such a short space of time is really difficult so they have to make sure the sugar's
14:28melted into 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 a spoon like this to make the world exactly i don't know if this
15:06is the right size maybe yeah do you like that so like an eye socket yeah the pavlovas themselves
15:14alan win's got to get the right shape there we go oh come on now buddy bly ball do you have a name
15:19for this one which one this one he looks like a little bird yeah he's going to grow to be the
15:23size of him one day well we call that one john and this one can be alan win right so this is the moment
15:31of truth now cook too long and they'll go too dark not cook long enough we won't get that lovely
15:40texture of that marshmallow we've got 45 minutes left we are halfway on her meatball dish jody is
15:50concerned she's falling behind i'm worried about time jody is definitely up against it she's got to
15:57finish the mustard sauce she's got to get that cabbage cooked she's got to get the fries cooked
16:02quite a lot of process and different elements in her dish i think that is maybe a little bit
16:06overwhelming but it's fine i'll get it done the main thing for her is getting those meatballs cooked
16:14they need time to rest oh no breaking apart i'll just squish it together the caramelized cabbage
16:25actually it's really important that you get some decent caramelization on the outside which adds a
16:29little bit 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
16:48oh oh my god oh just sort of impressed that they're coming out a little bit taco looking too thick we've
16:59got a spare tire too thin then the taco shell is going to fall apart it's a good workout for the arms
17:05as well noreen's first time making tacos and they turned out beautifully it looks great i hope it tastes
17:12great as well her tacos a success noreen can focus on the accompaniments we've got grapefruit salsa it's
17:21also bringing freshness and acidity and that is so great to cut through all the spiciness of the mushrooms
17:27it's delicious you've now got under half an hour we need to pick up speed
17:35ashley's bovet steak is almost tenderized and he's working on a corn polenta side
17:45that polenta it should hold up on the plate and be almost that creamy texture but it should be rich
17:52in flavor i'm getting caught in the crossfire with this polenta the planters fighting back
17:57pan the success of his dish will rest upon ashley's precise cooking of the bavette steak
18:06we want the steak to be charred on the outside and a river of pink running through the center
18:10super important to cut the bavette against the grain if you don't it will be really
18:15chewy the amount of detail in the process is absolutely insane after it's seeped out of the
18:22cake tin alfie's had to remake the caramel to go on top of the pineapple before he can add the batter
18:29has that got the baking powder great perfect so that needs to go in that there we go that's looking
18:35like a cake batter now isn't it okay and he's racing to get the upside down cake into the oven
18:43alfie got the cake in a little late so we'll see if that's cooked with the cake finally baking he can
18:52turn his attention to its accompaniment i've had better days
18:59that 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
19:25across the kitchen alan wins focusing on his negroni pavlova toppings stop stirring it sorry
19:35it's like being at home
19:36it's got a seville orange curd seville orange being really sharp and quite sour lovely silky and
19:45smooth but it should be quite thick almost the thickness of jam why am i stressing
19:54a grapefruit caramel flavored with a bitter liqueur if that starts to crystallize it's going to have to
20:00start all over again when you do a wet caramel like this um you can't stir it ah okay if you do
20:08a dry caramel yeah you can stir it isn't there just one caramel there isn't i'm so sorry start again
20:14yeah you'll be good i was just testing to see whether alex zina knew the uh recipe take two
20:20so that's ten minutes left time is ticking
20:28i'm worried about everything but we'll make it work it'll be fine how do i plate this up mushrooms
20:35in the middle avocado crema yeah spoonful mushrooms and then the salsa and the spring and the um
20:41sprinkling of these on top
20:42so i think it's got to be the other way up yep take that off oh that looks like it's about to
20:52looks like it's what looks like it's about to go everywhere okay what's happened it's undercooked
20:58i didn't get it in in time okay can we rescue any part of it i'm gonna try and present it as best i
21:03possibly can for you oh no celebrities you got three minutes why are you so serious are we all done i'm
21:12quitting this day there we go great i think they're all right
21:22all right 60 seconds that's it give us what you got
21:35ashley yeah we need this on plates now my friend yeah
21:52that's it time's up all done step away from your benches
22:00do you want a slice of me mush no i didn't have anything you make but thank you
22:05that's all right ashley come up
22:09reality 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
22:33i love the way you've cooked the bavette 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
22:44this is a really beautiful plate of food that coffee you've really nailed that it's bitter but
22:54it's delicious but what i love the most is the polenta you've got so much flavor this hangs together
23:02really really beautifully you've got sweet tomatoes then going to that real warmth coming from those
23:08spices which you've roasted really really well this is about balance about sophistication and about
23:15being daring and you've done exactly that thank you
23:20i didn't know what anything was when i received the recipe and i'm so grateful that i stuck it out
23:25because i'm learning and i'm actually getting better jody come up
23:30gladiator jody has cooked pork and cranberry meatballs served with a mustard sauce
23:39along with caramelized hispy cabbage and chips
23:43when 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 there in the pan this dish really suffered from
24:16the fact that at one point you just became really frozen by everything that needed to be done however
24:23you can make me some more of these chips anyway we've got some great flavors here we've got some issues
24:29with technique your mustard sauce you've cooked it so much it's gone too thick and it's come a bit too
24:35claggy and heavy underneath there you were poaching that recipe i think was probably like a contender
24:41approaching gladiator i mean the fear in your eyes don't be scared of it thanks jody 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 worse
24:57than that noreen comedian 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
25:14this is your first ever taco ever it's lovely it's extraordinary there's green chili there's cayenne
25:30i love that as you eat this the heat just builds and builds the roasted corn tacos are great perfect size
25:39perfectly pressed the oyster mushrooms have crispiness which is what you wanted a really great
25:45job well done thank you talk about bitterness and sweetness and how these things marry together
25:52i think it's a great dish working with quite a complex recipe you're just panicking thinking
25:58gosh i'm only on number eight and this has got 16 parts so i'm quite impressed with myself
26:04alfie come and talk to us okay singer alfie has made alexina's take on an upside down cake
26:17with licorice rum and caramelized pineapple served with a roasted walnut custard
26:23the caramelized pineapple i'm getting that lovely spicy slightly bittersweet licorice flavor in the
26:38background i'm also getting bitterness from the rum look it didn't go perfectly but actually the flavors
26:45that 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 toffee sweet
27:00licorice slightly bitter cake with a boozy slice a very nice pineapple did you get it right did you
27:09get it wrong if we don't mind it tastes great and the texture of the cake is like ginger cake slightly
27:15soggy and soft but crispy on the outside with that really beautiful bittersweet caramel
27:21and i really like that with my cake you've given me a walnut milkshake thank you very much indeed
27:26it's way too thin yeah but the bitter sweet of roasted walnuts through that is delicious thank you so
27:33much thank you i've learned when things go wrong do your best you can what was on the plate did taste
27:40okay so i'm grateful for that alan wynne up last rugby legend alan wynne has made individual negroni pavlovas
27:52topped with vanilla chantilly cream fresh grapefruit a seville orange curd and a bitter liqueur and grapefruit
28:01caramel
28:13a nice crunchy outside on the pavlova and then it's marshmallow inside
28:18ceville orange curd it tastes great just wanted the caramel to be a little bit thicker so you get
28:26that hit 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 and
28:48delicate and crunchy this is a difficult thing to pull off yeah thank you i tried to employ more
28:56flavor today the john wanted me to be bold so i put a bit of extra in there for him i'm just happy that
29:01they enjoyed it that 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 you
29:28later did anyone else find that really hard i thought it was made to be easier with recipes
29:34i think i win the prize for the dirtiest apron well done
29:40that was quite the experience there was panic there was chaos but i do think they learned lessons
29:46along the way what they do next really counts
29:58now 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 quarter-final
30:17give it everything you've got sadly one of you will be going home let's go
30:22this 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
30:41i'm feeling a lot calmer the last few challenges i've been a headless chicken running all over the place
30:47right now it's all the playful i want to keep a smile on my face try not to let the pressure get to me
30:56i've put my best earrings on i'm here for dinner what's going on no need to dress up to come
31:00around our house you know but no i think i want to do something relatively simple a classic sea bass
31:05with fennel sauce and then a lemon cheesecake sea bass i'm not very good at catching it but i'm
31:11better at eating it living on the coast in gower and i've got a few friends that will always drop
31:16off a few silver bars as they call them after a good day's haul piece of sea bass it's going to take
31:22only minutes to cook otherwise it will start to dry out lovely flaky soft bits of fish is what we're
31:29looking for and a fennel sauce is that a normal thing in alan wins house we walk on the coast there's
31:35a lot of wild fennel the smells of home fennel is a bulb it's quite fibrous he needs to extract lots
31:42and lots of flavor from that and then he's gonna add some white wine really makes the sauce itself
31:48quite rich that's what we want bold flavors i don't know twice now rush in then we've got crushed
31:56new potatoes and some asparagus tried lots on dessert we're being promised a lemon cheesecake
32:02with a raspberry sauce we want a lovely soft creamy cheesecake the biscuit base being crumbly
32:09not too hard and the raspberry sauce tasting of raspberries who's coming to this dinner party
32:16it'll have to sell the welsh great phil bennett sir gareth edwards they know good food and definitely
32:20have some good stories to tell and people with big appetites oh accomplished appetites i think so yeah
32:25i 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 the vegetable divani handy this apparently was made
32:45for the 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
32:56but if i'm on master chef i can't just make an average curry whether it turns out regal will be
33:01another thing big array of spice in there including cashmiri chili slightly spicy hot but really smoky
33:10noreen's got little tiny bits of cauliflower and beans going in there oh gosh gosh gosh just hope
33:18they're not going to be overcooked this is a family no it's not even my family will be like what are you
33:24cooking nori we've never seen you make that before what's going with it just say you'll get some buttered
33:30rotis if i have enough time oh my god i don't know how my roti i'm going to come out can i just
33:37apologize in advance in case it doesn't turn out correctly for dessert we've got something called
33:44savya or samia depending upon where you are from the subcontinent it's dessert made from vermicelli
33:49very very fine wheat pasta i need to thicken up my vermicelli or kelly whatever you call it vermicelli
33:58and soaked with sweet milk and the flavors of cardamom and cinnamon growing up it was something
34:05that we always had on special occasions like eve so i remember waking up and just smelling that
34:11oh samia smell coming from the kitchen this is gonna be sweet little punches of different spices that's we
34:18want that's 30 minutes left that's halfway oh gosh do you not like touching chicken
34:27no you battle people with giant cotton buds and you're freaked out by a bit of chicken
34:33cotton buds yeah those big things look like cotton buds huge old sticks well you've learned something
34:38today yeah jody's going for a pappardelle thick pasta served with spiced chicken and chorizo and
34:46tomato sauce 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
34:59to do today has to be full of flavor i want to just make it spicy because i am quite bland so i'm trying
35:07to push myself to be like more flavor she's using chicken breasts in her rissa rich with chilies and red
35:15peppers chorizo which is already spiced and it becomes really quite hot i'm imagining this dinner
35:23party gladiators around you make a big pasta for everybody the gladiators eat a lot of food giant
35:31for his breakfast he has a massive baking bowl of oats like to the top it's actually ridiculous
35:38we've also got tomatoes going in to make a little sauce that wraps around the whole lot
35:43this pasta and sauce and chicken all needs to become one i couldn't lose a plot at this rate well that's
35:51the hope what'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 today in the marshef kitchen we've got lemon
36:06cheesecake wars i do have concerns alan's is a slight cut of rub with raspberry sauce jody may well have the
36:16simpler one jody's making her cheesecake in a large cake tin from the big cheesecake that if it's not set
36:25it's just going to fall over the plate that's going to be a blabber mosh she's only got about half an
36:31hour let's see we'll be fine
36:33i do like to throw dinner parties i remember my 40th birthday and the night ended up in me jumping off
36:47the roof of my house into a swimming pool i won't be doing that today
36:51what are you cooking today i'm doing a loin of venison with a pork gravy a loin of venison
37:01which has been coated in pepper which is pan fried so it's got a nice crust on the outside
37:06that would give us flavor with this venison we have got crushed swedes and carrots and buttered cavallonero
37:16and 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 i do that is one of the happiest
37:33sides in the kitchen for me thank you that sauce is going to take time to reduce down
37:39to give us a lovely silky glossy sauce i think it should be okay fingers crossed
37:46dessert we have got an orange posset served with some berries and some flaked almonds for a man
37:53that doesn't like puddings you're making a posset i'm trying to is science i know i know i'm trying
38:00to turn the page here orange posset it's about taking acid and milk and bringing the two things
38:07together so they don't curdle but they set how do you make your dinner parties feel special and extra
38:14bling when a song is requested i will give him a song i will accept a line if you'd like to sing a line
38:19please go on oh my god okay you're through to the next round thank you
38:35that's 20 minutes to go oh god this could be mega messy ashley you always look so beautifully put
38:51together 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 is going to cook 100 so i've got fillet steak
39:02with a 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 i like
39:22steak very rare but i'm doing it more medium rare today nice and brown on the outside seasoned very very
39:29well 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
39:47mixture absolutely right 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 are nice little treats say goodbye see you
40:12like i'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
40:33oh no this is going bad i wanted to do a circle but that's gone absolute shambles
40:39so now i'm just trying to save it i'm shaking like this is absolute chaos
40:47the base is on the floor
40:52come on
41:05you've got just four minutes everybody four minutes left
41:09it's an absolute disaster isn't it man you need to get it plated up now
41:18god 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
41:30come on man
41:40it's gone there's no bass look at that it was really key when i practice
41:4630 seconds last things on the plate please
41:59shaking again guys damn look at that that's it time's up all done
42:06wow what a buzz i'm just happy that you got done on time
42:15alan wynn
42:16for his dinner party main alan wynn has served sea bass with asparagus and crushed new potatoes
42:26along with a fennel cream and white wine sauce
42:39fish skin isn't as crisp as it could be
42:43however i love the flesh i love how it goes with the buttery potatoes well-seasoned asparagus
42:50to 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
42:59a little bit of sharpness coming from the white wine
43:03i love the texture of it it's nice and creamy it's elegant dinner party alan wynn i know
43:10there we are for dessert alan wynn has made individual lemon cheesecakes
43:18topped with lemon zest and served with a raspberry sauce
43:22what i love is it tastes like actual lemons sharp and punchy and i love the lemon zest that you've
43:39got across the top it really lifts it you've still got a cheesecake wobble the biscuit very very buttery
43:46slightly malty lovely raspberry sauce slightly sharp and sour the flavor is what we've been asked
43:52for through this competition bright they're vibrant and they're defined good on you thank you very
43:58much thanks elman thank you big dog i think to be able to nail the the flavor that they've been
44:06asking him for is pleasing really happy actually noreen
44:13for her main noreen has made divani handy a mixed vegetable curry in a cashmiri spiced cashew and cream
44:21sauce served with buttered roti bread smells great really does
44:34the sauce and the flavors is great first mouthful a really quite nutty cauliflower but then smoky warmth
44:42of kashmiri chili unsuspecting a bit of a creeper the rotis are ace doing this a long time and so many
44:49people 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 it's just needed a bit longer i love the silkiness of the cashew sauce i think it's
45:03very well 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 sweden 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
45:40it's a whole new way of eating carbohydrate for me i want to taste more cardamom and cinnamon
45:46cardamom 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
45:55i 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
46:25the 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 jody there are some good things
46:51in this bowl separately but at the moment they're all sitting in different corners of the bowl not
46:56speaking to each other they haven't became a dish that hangs together for dessert jody is serving lemon
47:06cheesecake topped with fresh lemon and raspberries jody are shaking your head absolute disaster i tell you
47:14look at the state of that
47:25making 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
47:35hasn't held together lovely flavor of cream cheese i would like it to be more of lemon
47:40jody i love your cheesecake topping creamy it's set it has the zing the one thing this cheesecake is
47:51missing is a base
47:56it was just one of those moments where everything that could have gone wrong went wrong and i just
48:02completely panicked but the main thing was just to try and get two plates up by the end of it and i did
48:07even if it looked like five year old wasn't it alfie good luck alfie's main course is peppered venison loin
48:18crushed sweden carrot crispy and buttered cavallonero served with a port cream sauce
48:27alfie the flavors here are just wonderful i love the venison that is perfectly medium rare
48:43the color that you've got around its edges you've seared it with some sort of aromatic you can really
48:49tell but one of the things i love the most about this is the cavallonero done two ways because that's
48:55when you're just kind of showboating friday night at alfie's house i'm absolutely in i can make it
49:01next week thank you okay wow it packs a punch on flavor the sauce port and then a little richness
49:09of cream giving sweet sharp peppery flavor is really really good you've got heat coming from those swedes
49:16and they are really quite peppery and strong but sweet carrot as well
49:21i've got no complaints here alfie thank you for dessert alfie is serving a blood orange posset
49:29topped with mixed berries and toasted flaked almonds
49:33we've got a lovely delicate marrying of cream and sugar and citrus and you've really got the sharp
49:49flavors of the blood orange into there love it love it love it there's a lovely sharp bitterness from
49:55that 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
50:04around the possets are really quite difficult thing to get right i think you've done a great job
50:08thank you so much thank you
50:12john said it packs a punch i'm like holding back a tear it's ridiculous
50:19last 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 that sauce it needs to be cooked down more you need to get rid of that alcohol
50:43i love a drink meat 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 a well seasoned every one is a treat thank you
51:08steak potatoes and carrots need a sauce to bring it all together it's very hard to make a sauce if you
51:14don't particularly like them yeah thank you inspired by his own childhood treat for dessert ashley is serving
51:23chunky chocolate chip cookies along with a salted caramel dipping sauce and a bottle of milk this
51:31is what you used to have before you went to bed when i behaved myself so it was a very rare occasion
51:35i would be bouncing off the walls with that i mean look at me
51:47good cookie nice and crumbly
51:49caramel sauce slightly sweet but i like the way you compensate it with that good amount of salt
51:55there's just something so playful and endearing about this like a full bar of chocolate
52:02just lightly wrapped in a biscuity cloak heaven
52:06and the milk reminds me of being five years old and going to school in the 70s in carlisle so thank
52:15you for making me emotional i was unapologetically myself for this meal
52:21but if i managed to get through i'm gonna have to start upping my game
52:26what around that was you really did cook your hearts out now a decision has to be made you haven't
52:37made this easy for us thanks so much indeed thank you
52:41honestly guys i'm really disappointed that you all actually did well
53:03i can't help it that mine was brilliant
53:05yeah we got a decision to make we've got four quarter final places and that does mean that
53:14somebody's leaving the competition it's very difficult because there's a real fire in all
53:18of them right now their cooking is showing it cook of the day alfibo you can't deny those flavors
53:25great venison really good mash the sauce was fantastic i love that blood orange posset slightly
53:32bitter the sharpness of the arms across the top he's finding his stride i think you're absolutely
53:36right alfie's got himself a place in the quarter final alan wynn the fish perfect fennel sauce was
53:44exquisite that cheesecake for me was flavored fantastically it was bold alan wynn's got himself
53:51a place in quarter final absolutely three other people to talk about noreen jody ashley
53:59ashley piece of steak potatoes delicious but he promised the sauce it was not a sauce he pulled
54:07it back with that dessert he made the most decadent cookie which for me was inspired
54:16noreen made his davani handy lovely spicing lovely flavoring rotis were perfect
54:21the vegetables weren't just al dente they were kind of raw
54:26dessert wonderful texture but we were promised cardamom and cinnamon and we didn't get either
54:32today jody had all the makings of a great pasta dish but somewhere along the way she ended up with
54:38four or five ingredients in a plate all sitting separately she's trying really really hard but
54:45we had cheesecake and the base didn't work if i make it to the quarter finals i'll be shocked and
54:56i'll definitely have to take on the feedback and try and get a little bit better really want to keep
55:02going the more challenges you take on the more it spurs you on to see how much further can i go how
55:07much more potential do i have it's done now so it's just a waiting game i'd say i'm a little bit nervous
55:14i think it's got on still in
55:30you five started 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
55:43somebody does have to leave the competition today
55:46the 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
56:24congratulations you must have called a finalist
56:30i mean i knew i was going to get through
56:33nah i'm joking i'll be honest standing up here was really nerve-wracking i'm just pleased that i
56:39did enough and now i've really got it all my game
56:41wow me a quarter finalist on masterchef
56:47the pressure is on i'm proud of myself i want to see how far i can possibly get
56:55i just want to be ashley basically
56:59we had some good fun so as long as we can enjoy learn keep going anything can happen
57:03i'm looking forward to see alfie beat ashley as well
57:09i can't believe it
57:14next time making a right mess it's the quarter final
57:19and alfie flying by the seat of my pants right now
57:21noreen alan wynn squeezy bottle and ashley are back
57:29to fight for a place what have you done to john
57:32in the semi-final really enjoyed the punchy flavor
57:45so
57:51so
58:00so
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