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Celebrity MasterChef - Season 20 Episode 11
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00:00And only the seven best cooks remain.
00:04Yay! Still here!
00:09It's been a lot of fun and a massive learning curve.
00:12I feel like a bit of a chef now.
00:16It's not quite tackles, scrums and line-outs,
00:19but I think I really enjoy being at my comfort zone in a strange way.
00:22It's really testing me. It's pushing me to my limits.
00:27Tonight, the pressure ramps up.
00:30Wow.
00:32As the celebrities are challenged with cooking for an Italian culinary icon.
00:39This should be absolutely delicious,
00:41and if it's not, I don't know what I've done.
00:44Before battling it out to secure their place in the final six.
00:49In the back of my mind, there is that little voice saying,
00:52you could get through to the final.
00:55I am a very competitive person.
00:57As much as I don't like to admit it.
01:01This just got a lot more intense.
01:04You're only really as good as your last cook.
01:06If I mess something up, I can go home.
01:08We've got ourselves seven absolutely fantastic cooks,
01:12but there's a huge amount of work to do before seven goes to six.
01:17They're here to make great food.
01:18It's time to front up or go home.
01:21Welcome back to the MasterChef kitchen.
01:30You are our magnificent seven.
01:31This next challenge is going to be tough, but a real honour.
01:39We have invited a very special guest, Italian cooking royalty, Gennaro Cantaldo.
01:46Hi, Grace.
01:47Welcome.
01:48Thank you very much.
01:49Oh, my God.
01:50So exciting.
01:51Cooking maestro Gennaro Cantaldo has dedicated his life to food.
01:52This next challenge is going to be tough, but a real honour.
01:55We have invited a very special guest, Italian cooking royalty, Gennaro Cantaldo.
02:03Hi, Grace.
02:04Welcome.
02:05Thank you very much.
02:08Oh, my God.
02:10So exciting.
02:13Cooking maestro Gennaro Cantaldo has dedicated his life to food.
02:19I'm cooking so good.
02:23Widely known for mentoring a young Jamie Oliver in his passion for Italian cuisine,
02:28Gennaro's kitchen career spans over 50 years.
02:32He's also published 15 chart-topping Italian cookbooks, run his own award-winning restaurant,
02:40and his playful and positive Italian spirit has made him one of the UK's best-loved chefs
02:46and TV favourites.
02:50Are you greedy?
02:51Yes, I'm greedy for life.
02:53I'm greedy with food.
02:54But to greedy Italians.
02:57I was born in Amalfi Coast.
02:59The sea was my swimming pool.
03:01Mountain was the garden.
03:04My father, he was a great, great cook.
03:08And one thing I learned from my father, Italian food is to respect the ingredients.
03:17I went in the kitchen at the age of 10, and I saw this love, passion, culture.
03:24So I always wanted work and cook with food.
03:29And at 76 years old, his love of cooking shows no sign of waning.
03:37It's the table.
03:38It's family.
03:39It's a celebration.
03:40And I'm still cooking every day.
03:47Each one of you, you're going to cook some of my beautiful recipe, which should have come
03:54from my heart, and there is a lot history behind.
03:59At the end of this, we will choose a cook of the day.
04:03And that person will go straight through to the next round, where the remaining six will
04:09have to cook again to secure their place.
04:12One hour, 30 minutes.
04:14Let's cook.
04:21Cooking Gennaro's food is an immense responsibility.
04:24I'm a bit starstruck, to be honest.
04:27Taking quite simple, humble ingredients, and then creating something fabulous.
04:33It's Italian, so I'm hoping I'm going to grab this with both hands and give it my best shot.
04:38I really am.
04:40There's little tricks here.
04:41These are ordinary, everyday recipes.
04:45From what I know of Gennaro, his recipe is quite strange sometimes.
04:48He, like, puts things that you wouldn't expect together.
04:50Dawn O'Porter, author and broadcaster, she sets herself a Herculean task every time.
04:58She's impressive, she's inventive, but sometimes she overfaces herself.
05:05Dawn is being tasked with one of Gennaro's more unusual desserts,
05:09that is centred around a vegetable.
05:12Chocolate aubergine.
05:15Can you imagine aubergine?
05:17With the chocolate.
05:18Yeah!
05:19What are you doing?
05:21Actually, aubergine, the chocolate, in my region, goes everywhere.
05:25Aubergine slices.
05:27Are they too thin?
05:28No, they're all right.
05:30Fried till they're slightly crispy, and then layered with a mixture which is almost like a chocolate mousse.
05:36Think tiramisu, without the sponge fingers, but with aubergines in the centre instead.
05:40What a great way to use a vegetable.
05:45My favourite thing that I make my kids is avocado chocolate mousse.
05:49So, I like hiding vegetables in puddings.
05:51That is fantastic.
05:52Yeah.
05:53I think it's going to be great.
05:54And a little bit of crispy, because they're deep fried.
05:57It is indeed.
05:58There's magic inside there.
06:00You fry them, and then you batter them, and then you fry them again.
06:04I mean, I'm into double-fried stuff.
06:06Aubergines have a real habit of soaking up oil until they're just, like, mushy cotton wool, or being undercooked.
06:14She's got to make sure they're not greasy in any way at all.
06:18I'm worried about soggy aubergines and lumpy chocolate sauce.
06:21You know, everyday worries and woes.
06:28Alan Wynn, rugby legend.
06:31He's precise and he's technical.
06:33All we asked them to do was add a little bit more flavour.
06:35It's becoming bold.
06:36It's becoming a bit brasher.
06:38He is a good cook.
06:40The Italian food, very good at eating it.
06:42Whether I'm any good at cooking it, we'll see.
06:45Yeah, it's going to be an interesting one.
06:47Alan Wynn is underway with a pork mince and salami filling
06:51for a deceptively technical dish celebrating one of the humblest of ingredients.
06:56Alan Wynn is literally up to his armpits in cabbage leaves and stuffing.
07:01Gennaro's brought a recipe which is typically made at home
07:05by an Italian nonna who's probably made it for 45 years.
07:09I like this particular recipe because there is no wastage.
07:14Stab the cabbage until you can feed on a big family.
07:17This is farmer's food.
07:19This is food born out of necessity.
07:21It's using all the things that are probably being left over.
07:24A little bit of old salami, a little bit of mince, a few spices here and there.
07:27A whole cabbage which is blanched, it's then taken apart and in between each one of those leaves,
07:35there should be the right amount of meat filling to give real flavour.
07:39A whole stuffed cabbage, Alan Wynn.
07:44Yeah.
07:46Something you've ever done before?
07:47No, I've done the other way round, stuffed meat with vegetables but never stuffed a vegetable with meat.
07:52So, interesting to see how it comes out.
07:55It's a sherry dish.
07:57You don't just have a cabbage you eat yourself.
08:00Also, it lasts for the next day as well.
08:01Not with people the size of Alan Wynn, it won't.
08:04Let's have a look, stand there.
08:06Jesus.
08:10Once you stuff it, you tidy them up, you boil it.
08:14Cabbage can take a long time to cook, also can be very tough.
08:17I don't want it to fall apart when I pull it up there.
08:19And then when you actually remove it, everything is tender.
08:25Actor Katie McGlynn has shown us that she loves a crowd pleaser,
08:28she loves comfort food and she is pushing herself as hard as she possibly can.
08:33No doubt Katie McGlynn has grown in confidence.
08:36My grandad always taught me about Italian food.
08:40He wasn't actually technically Italian, I don't think, but he acted like he was.
08:44He was always dancing around the room singing Amore.
08:47I'm the same. I dance around in my kitchen singing Amore.
08:52Katie's been challenged with Gennaro's Italian twist on a French classic.
08:56Duck breast and limoncello. It's so fun.
09:01Duck, they always like something sweet.
09:04Instead they use duck à l'orange.
09:07Let's do my portions with limoncello.
09:10As soon as I saw the limoncello, I was like, yes.
09:13Because I really like it.
09:15I always remember the family making limoncello.
09:18And I made this recipe.
09:21Unbelievable.
09:25The way you marinate it, that is fantastic.
09:28Oh, God.
09:29It's just half a bottle, Gennaro.
09:31Jesus.
09:33But that's okay.
09:35Don't worry, the leftover I drink it.
09:38Ha-ha!
09:41With this we've got a celeriac and carrot puree
09:44with a sauce made from the limoncello reduction.
09:48I know you put love and passion into your food.
09:50That's what I'm about.
09:52So that's what I'm going to do.
09:54Can't wait to taste it.
09:56Oh, me too. I'm scared.
09:57Ha-ha!
09:58That is where you have to be careful.
10:00OK.
10:01That's going to be tender.
10:02And the skin, I want them a little bit crispy.
10:05OK.
10:06Yes, sir.
10:10I've never made duck.
10:12I've never worked with celeriac.
10:15I'm just going to have to follow this recipe to a tea.
10:17Actor Jamie Lomas always cooks nervously as if he has no confidence in himself,
10:29but then delivers these big, hearty dishes.
10:32His food is always full of flavour.
10:34Jamie, I think, is one to watch.
10:37He's working on a dough for a dessert celebrating one of Gennaro's nostalgic favourites.
10:44Chestnuts.
10:45Oh, my God, he remembered my childhood.
10:48At the end of September, we used to go up to the mountain and collect those chestnuts.
10:54His dish is sweet chestnut-filled pastries with a coffee zabayoni custard.
11:00Desserts aren't really my thing.
11:01So, yeah, I'm going to have to pull it out of the bag for this one.
11:06What he has to do is be gentle with the pastry.
11:08If he starts to knead that pastry, it will fall apart.
11:12Slowly, don't press in it.
11:16Slowly.
11:17What we have is almost like a mince pie.
11:20And inside that pastry, we have chestnuts, sugar, cocoa powder, and rum and raisins.
11:27Chestnuts do go dry really, really easily, so he's got to make sure that mixture is lovely and moist.
11:31There's a huge amount of technique here.
11:37What is it about desserts that worry you?
11:39Pastry has just got a mind of its own.
11:41It depends on how...
11:43It just depends on how it feels on the day and, you know, if it's going to work for you or not.
11:46I think you're starting well.
11:48You know, mix everything together.
11:50Banking in the oven.
11:51Hallelujah.
11:52Hallelujah.
11:5730 minutes gone, people.
12:01One hour to go.
12:05Hello, sir.
12:06Hello.
12:07Ashley Kane, reality TV star and ultra-athlete.
12:12He started this competition as a relative novice, but when he cooks the food that comes from his heart, that's when we see great food.
12:19In a round like this, where the food is all about heart, all about family, all about memories, this is exactly the sort of food that Ashley loves.
12:26He's working on a cheese, ham and sage stuffing for Gennaro's reimagined take on a classic Italian saltimbocca, using lamb cutlets instead of veal.
12:40I love lamb.
12:41I just love lamb.
12:42And lamb cutlet.
12:44Come on.
12:45And then you start to roll.
12:46Oh, so roll it this way.
12:47Yeah.
12:48Okay, perfect.
12:50This is all about temperature and timing.
12:52He's got to make his stuffing and let it set for long enough in the fridge so that it holds together.
12:58Then he's got to butcher his lamb cutlets, open them up and butterfly them.
13:03Finger nut from the middle as well.
13:05Go on.
13:06Yeah.
13:07So don't be scared.
13:08Don't be scared.
13:09Okay.
13:10Yeah, fantastic.
13:11And then put a piece of stuffing between every lamb cutlet.
13:15I've been seeing you using all of your Ultraman skills to tenderize that meat.
13:19Is it tender enough yet?
13:20It had to come out and tell me to eat it harder.
13:23Don't be afraid.
13:24I was like, okay, let's go then.
13:26The secret is respect the lamb and then not to overcook.
13:30Remember, if you cook too much, okay, the feelings start to go out.
13:35And if you're not cooking up, it's still a little bit raw.
13:38Nobody likes raw meat.
13:40Ginger Johnson, our drag artist, and her love and passion for food flows out of those massive lashes she has on her.
13:52She's inventive and she's creative.
13:54And she brings all that pizzazz to the plate.
13:57Ginger's resting a dough for a component on her dish that's synonymous with Italy.
14:03Everybody makes pasta where I come from.
14:06So when I made my first pasta, one-year-old, two-year-old, three-year-old, five-year-old, I always have.
14:14And your lot is, it's filled ravioli.
14:17A round of pasta with beef and port mince together in that filling.
14:26That's going to be served with a lovely, rustic, sweet tomato sauce.
14:30Making a simple tomato sauce for Italian food royalty is no mean feat.
14:37It can't be too acidic, it can't be too sweet, it has to have finesse.
14:41Okay, roll out the pasta. Cut into rounds.
14:44The recipe that I've got, it's not the most complicated thing in the world,
14:49but that is a double-edged sword because it means that I have to get these key skills right.
14:57Ginger's got to roll her pasta out thin enough, so when she folds it and joins the two edges together,
15:02it's not too thick.
15:05Can you just remove your glasses, please? One second.
15:10It's incredible.
15:11I want to do that too.
15:12I know. We can sort that out.
15:15Is it slightly stressful cooking Italian food in front of Italian food royalty?
15:19Incredibly stressful. Don't be stressful, please.
15:21Probably about as stressful as you try to do drag in front of me.
15:24There you go. Turn the tables.
15:30Alfie Bo can hold a tune and he's pretty good with a fry pan as well.
15:35His Italian food seems to be flowing from his veins.
15:37But Alfie Bo's biggest enemy in the kitchen is his nerves.
15:45Like Ginger, Alfie's also working on dough, but for a different type of pasta.
15:49My father used to make gnocchi. He loved to invent it in many different ways. And it was really good.
15:58Gnocchi is traditionally a potato dumpling. But what Alfie's going to do is make discs of gnocchi dough, which are filled with asparagus and courgettes, seal those little pasta parcels and cook them very, very well.
16:11The process here is really difficult. We want really lovely, soft, fluffy potato pasta dough.
16:19I've never made gnocchi before but I'm hoping I can make Gennaro proud with my attempt at his recipe. I don't want to let him down.
16:25Are your hands shaking? Like crazy, absolutely. I'm trying to calm down.
16:32Do your hands shake on stage? Not when I'm singing, no.
16:36You're doing ever so well. You can see it's the right thickness.
16:41Italian food has been one of your themes. How much do you want to be cook of the day?
16:44Well, it would be wonderful but I'm just concentrating at the moment of perfecting this.
16:50Sing a lovely song inside your mind. Ooh, ooh, ooh. Beautiful.
16:53And you do it.
16:55OK, so we're halfway.
16:5845 minutes to go, people.
17:02It is good. Ooh. Wow.
17:06On her vegetable dessert, Dawn's moved on to the most technically challenging aspect.
17:11I like chocolate aubergines with an amaretto ice cream.
17:16I've never made ice cream before, so I always said to myself,
17:20don't make ice cream on MasterChef because I've seen MasterChef and it goes wrong all the time.
17:25So, delighted to be given this challenge.
17:28Pour into a pre-chilled ice cream machine and churn for 40 minutes.
17:32Her ice cream has to be a really lovely, rich, thick custard before it gets churned,
17:36otherwise it's not going to be creamy and smooth.
17:38With his stuffed cabbage on for its second boil, Alan Wynn is focusing on its accompaniments.
17:45Little chicken bites wrapped in cured ham.
17:50Sometimes we have pieces left, not with chicken.
17:54What do you do? Chicken bite? So easy.
17:58I pull out flavour.
17:59Just make sure that these bad boys don't over-cock so I need to keep an eye on them.
18:12Alfie's working on the time-critical asparagus and courgette filling for his gnocchi parcels.
18:18Gennaro's recipe calls for those vegetables inside those little pasta parcels to be al dente.
18:25He wants a bit of a crunch.
18:27It's a tricky one, but I don't want my gnocchi to split or crack.
18:31That's got to be seasoned really well and then cooled.
18:36Because if it's not cold, potato dough will melt.
18:41Across the kitchen, Ashley's hoping his ham and cream cheese stuffing for his lamb cutlets is set.
18:48This is a very special moment.
18:50That is class.
18:55And he now has to master the tricky technique of sealing it into the lamb.
19:00Just pull it. Pull like that. No, pull the meat. Stretch it. Stretch it. Don't worry, it will stretch it.
19:07But don't break it. Don't be afraid. Don't be afraid to close it.
19:11He's got to be really gently, otherwise the stuffing will crumble and it will fall to bits.
19:16Time's never been my friend in this kitchen. It's never been my friend in life.
19:21I'm always late, unfortunately.
19:23But I'm going to get my lamb in the oven, make it flavoursome, tender and beautiful.
19:28How long do you have to boil potatoes for?
19:33So that's 30 minutes left.
19:36Also with timing concerns is Jamie, who's only just started assembling his chestnut pastries for baking.
19:43I don't know whether I've done it right, whether I've done it wrong, so I'm just going to hope for the best.
19:49If Jamie doesn't get them in the oven quick enough, they're not going to be cooked all the way through.
19:54I mean, I'm running out of time now. Let's do this.
19:57This isn't the first time I've seen Jamie in a real flap in this kitchen.
20:01And his pastries aren't his only worry, as he's now tackling the coffee zabayoni custard accompaniment.
20:10I'm not even sure why this is supposed to look like this.
20:12Yes.
20:13I always remember, little child, my mother always used to make me a zabayoni with a drop of coffee inside.
20:21A couple of eggs mixed with a bit of sugar.
20:24If he doesn't cook it enough, we're going to have the flavour of raw egg yolk.
20:28I keep shaking.
20:30It become a little foamy.
20:31Yeah.
20:33Everyone loves coffee and pasta.
20:37Katie is also feeling the pressure.
20:40I still need to mash the veg and cook the duck.
20:45I don't want to do that until the last minute because I don't want to overcook it.
20:50I'm hoping the duck doesn't take that long, but that's what I'm worried about.
20:55You cook four minutes one side, four minutes the other side.
20:59She has to get the timing absolutely right and it's got to be well rested so that when she cuts into it,
21:05we don't have all this blood running all over the plate.
21:08I just don't want to burn the duck. I've never cooked it before.
21:13Over on the pasta dish, ginger needs to fill and shape enough agnolotti for three portions.
21:19Right amount of filling to the right amount of pasta.
21:23All joined together in the centre.
21:24But ginger has to be really careful here, otherwise those little agnolotti will start to blow open.
21:30Too much filling.
21:34Squash it down.
21:36No, don't need to squash it down.
21:38Before it get dry, you roll it.
21:40Yeah.
21:42And then one finger on top of the other one.
21:44Oh.
21:45And then it becomes perfect.
21:48I've just got to do this very fiddly thing about 45 times in the next five minutes and then we'll be golden.
21:58And Alfie has a similar challenge.
22:02This potato gnocchi dough needs ample filling inside and then clamped closed and sealed really, really well so that gnocchi doesn't fall apart.
22:11Be careful with the flour because sometimes it's too much flour.
22:15It's OK.
22:19OK, so we're on our final five minutes now.
22:23You need to think about plating up.
22:24Turn, turn it now, turn it a little bit.
22:35You've only got four minutes in that dark.
22:37I know.
22:42Well, they only take three minutes in the water, so, and the sauce is ready.
22:47Got to wait for them to rise to the top of the water.
22:51Oh, here's one.
22:53This should be absolutely delicious, and if it's not, I don't know what I've done.
23:02OK, guys, you've got two minutes left. Just two minutes, please.
23:05I think I like the look of them.
23:08I mean, I don't know how they're going to be when I get them out.
23:13I don't really want to cut it up, but they can cut through that and then they can celebrate my success or failure together.
23:22I'm just going to go crazy.
23:26Whoa, that's it. There you go. Good, good, good.
23:33Guys, 60 seconds.
23:41Don't break it. Don't break it.
23:44Wow.
23:45Hallelujah, we've done it.
23:47So, that's it. Time's up, guys. Time's up.
23:53Alfie, are you looking back over it soon?
23:56I know, that's what I keep thinking. Did I miss something out?
23:58Hello.
24:02Hello.
24:04First up is Alfie, with Gennaro's asparagus and courgette-filled gnocchi topped with parmesan and crispy sage leaves in a butter, balsamic and sage sauce.
24:15Your gnocchi is lovely and light. Right amount of filling, so you get that real lovely sweetness and sharpness of the courgette inside.
24:28The richness of the asparagus as well, which is slightly earthy. It's a great plate of food.
24:33Thank you, Jim.
24:34What I love the most is the sage and the cheese that's on top and some of it's crispy and gooey and it's really good.
24:42Thanks, Chris. Thank you.
24:44The texture of the gnocchi is just marvellous.
24:47Thank you. Thank you so much.
24:49The filling was quite good. Asparagus inside. Well done. The butter in sage, marvellous. I love it. You made me very pleased.
24:57Thank you so much.
25:00Getting Gennaro's feedback was a dream for me, you know, because the fact I've cooked for him, you know, I've given him a proper Italian dish. I'm so thrilled. It's brilliant.
25:13Katie has served Gennaro's take on duck a l'orange, duck breast marinated in limoncello with a celeriac and carrot mash, broccoli with capers, chilli and garlic, and a buttery limoncello sauce.
25:26You don't know if that duck has cooked yet because you didn't have time to slice it.
25:30No.
25:35That duck is not cooked enough.
25:41Timing's got the better of you, but the sauce is fantastic.
25:46You've taken that sauce with all that limoncello and the sharp lemon rind and reduced it with all the pan juices for the duck and that is really wonderfully flavoured.
25:54There's so much limoncello in the sauce.
25:58I feel quite tipsy.
26:00However, I love your celeriac mash.
26:04It's lovely with the limoncello over the top, it works.
26:07The broccoli with the capers, they're delicious.
26:10The duck, if it was cooked, I would have said yes.
26:14What a lovely dish.
26:16I was furious about the duck.
26:19I should have trusted my gut and started it a little bit earlier, but I didn't want to overcook it.
26:28Alan Wynne has stuffed a whole cabbage with pork mince, salami and herbs.
26:32Wow, it looks really good.
26:35And served it with chicken bites wrapped in pancetta and sage, a tomato sauce and a vinaigrette dressing.
26:41The cabbage is cooked to perfection with the rest of the ingredients inside.
26:55The saltiness of the salami tastes delicious.
26:58This one is so good, you cook better than mine.
27:01Your little bits of chicken, saltiness of that pancetta and that richness of fragrant sage running through the whole thing.
27:07Everything's seasoned really well. I think you've done a great job.
27:11You've got a lovely, ripe, blushing tomato sauce.
27:16It's glossy and it's sweet. There's bags of parsley in there.
27:20This is the best that I've seen you cook so far.
27:26I was nervous because I didn't know whether the cabbage was going to stay together.
27:31So, yeah, pleased with our performance, just got to keep the standard up going forward now.
27:35Ashley has cooked Gennaro's take on saltimbocca.
27:41Lamb cutlets stuffed with Parma ham, cheese, sage, parsley and basil.
27:47Served with garlic and rosemary sautéed potatoes.
27:50The lamb, perhaps I want a little bit pinkish inside. It's kind of well done.
28:00But the potato, they're really good.
28:04Garlic and rosemary are lovely and crispy. That is nice.
28:07The lamb filling is quite a bold whack of herbs.
28:12Tons of parsley, tons of garlic. I like it.
28:16You've got great flavours here, Ashley, of sage and a salty ham.
28:21But sadly, the lamb's a bit dry.
28:25For the first time in the competition, I feel disappointed.
28:27The meat should have been rarer.
28:30So I'd better get my hands and my heart ready for another round.
28:34Hello.
28:35Ginger has made pork and beef mince filled agnolotti in a tomato and basil sauce.
28:50The pasta, it is good, but I believe it's just a little bit thick on the sides.
28:56OK.
28:57But at the end of the day, every single one is closed.
29:01So nothing escaped.
29:04I love the flavours.
29:05There's a little bit of pepperiness on my tongue, which is wonderful.
29:09That porky smokiness inside that pasta is great.
29:12The tomato sauce, it's chunky, it's rustic and it's singing with basil.
29:17It's a good flavour.
29:22That's been an amazing experience today.
29:23It's like getting a masterclass from a king of food.
29:30Dawn has made Gennaro's quirky veg dessert.
29:34Layers of deep-fried aubergines coated in a rich chocolate sauce
29:38with crushed amaretti biscuits and flaked almonds.
29:42Served with an amaretto ice cream topped with zesty orange and lemon.
29:46Mmm.
29:51The aubergine is cooked crispy but still soft that it's begun to soak in all this lovely chocolatey sauce.
30:00To become something really springy and delicious.
30:04Love it, love it, love it, love it, love it, love it.
30:06Happiness is getting drunk on your ice cream, Dawn.
30:09Holy camole.
30:11That ice cream is unbelievable.
30:13How much booze you got in there?
30:15Follow the recipe.
30:17Well, we like to make everybody happy when they have a food.
30:21My favourite chef.
30:23Oh, gosh, yes, I...
30:26That's good.
30:28And there's little bits of citrus running through it, giving it real freshness.
30:32I think you've done a great job here.
30:36The aubergines, the almonds, the amaretto, bringing me back.
30:40My childhood memory.
30:42Dawn, thank you.
30:44I'm so happy.
30:48He's such a nice guy, Janara, and for him to have been catapulted back to his own childhood.
30:54I'm very proud of myself right now.
30:57Finally, it's Jamie, who's cooked sweet pastries filled with chestnuts, chocolate, rum and raisin, served with an espresso zabayoni custard.
31:18The pastry is unbelievable.
31:22It's scrambled, it's not hard.
31:25The chestnuts with the chocolate, with a little bit of zabayoni.
31:31Wow.
31:33It's excellent.
31:35You got an excellent off Gennaro.
31:37Yeah.
31:38You got a wow.
31:39Yeah.
31:40I'll give you an ace.
31:42The zabayoni, perfect, sort of slightly sticky and sweet, and then that hit of coffee.
31:47It looks great, it tastes great.
31:50You've got a class act.
31:52The pastry is a work of art.
31:55This feels like it was made by somebody in the back of a posh kitchen, who does this all day.
32:00Absolutely beautiful.
32:04I'm feeling a little bit overwhelmed, to be honest.
32:07The feedback was phenomenal, and yeah, I'm super happy.
32:11I feel like I've really smashed it.
32:12Thank you very much to Cucco. The recipe, my recipe, you made me very proud.
32:23At the start of this, we did say we will choose a cook of the day.
32:26That person will go straight through to the next part of the competition.
32:31The other six will have to cook again for their place.
32:34We're going to ask you to step outside and we'll call you back in again as soon as we possibly can.
32:38Thanks very much indeed. Off you go. Thank you.
32:45They all really tried and pulled off some very difficult things.
32:49For me, three standout cooks.
32:51Yes.
32:52Alan Wynn with his cabbage and his chicken bites.
32:53Jamie with his chestnut and chocolate pie with zabbione.
32:58Yeah.
33:00And Dawn with her chocolate aubergines and amoretti ice cream.
33:03Yes. I loved it.
33:05Jalara, thank you very much indeed.
33:06Thank you, Dawn. Take care.
33:08Thank you very much indeed. Such a pleasure being here.
33:10Really good day.
33:11Thanks very much. Thank you.
33:15Picking one person who cooked the best is impossible.
33:19Yeah, it's a difficult decision, but there's one person today who I think just did an amazing job.
33:34Thank you very much indeed for all your hard work. It was joyous.
33:39Our cook of the day is...
33:47Jamie.
33:50Well done, Jamie.
33:51Yes!
33:53Well done.
33:54I get to go home and see my little girls.
33:56I'm ecstatic and I miss a round, so yeah.
33:58Thank you so much.
34:00Thank you guys. Good luck.
34:01Congratulations.
34:02Thank you, mate. Cheers.
34:04Well done. Thank you.
34:08It's cook of the day.
34:10I honestly can't believe it.
34:12I'm in the final six of MasterChef.
34:14OK, you six. Time to pick yourself up.
34:19Gennaro's food was all about stories and emotion and growing up in Italy.
34:24And your brief is to cook us a dish inspired by somewhere that you love.
34:30At the end of this, five of you will be joining Jamie in the next round.
34:33One of you will be going home.
34:36Show us all the skills and finesse you've learned along the way.
34:43Ladies and gentlemen, one and a half hours. Let's cook.
34:47This food needs to tell a story of holidays, family occasions, your favourite place.
35:00We want to feel the joy on the plate.
35:03I'm feeling good.
35:05It's food that I love to eat and if I nail it, we're going to be in a good place.
35:09All of them have got the skill.
35:12All of them have proved they've got the palate.
35:13What they've got to do now is hold their nerve.
35:18I'm nervous. What else is new?
35:21So I better get cracking.
35:26Katie, are we going to far away sunny climes?
35:29We're going to Lancashire, Grace.
35:32Well, yeah.
35:34I'm a very proud Norder, I must say.
35:36Same here. What are you cooking?
35:37I am making you a lamb hot pot.
35:41It's a little nod to my time at Coronation Street.
35:44Obviously the infamous Betty's hot pot.
35:46And my grandmother used to make hot pot all the time.
35:49I'm baking my own bread.
35:51I'm making my own butter.
35:53Because when you have a hot pot, you want to dip the bread in.
35:56Can I say something northern to her?
35:58You can say whatever you like.
36:00Go on, Katie, lass.
36:01Thanks, Carl.
36:03We were just speaking on our own.
36:05I'm sorry you didn't understand that, John.
36:06What does that mean?
36:08I'm really pleased with what she's doing.
36:09She's pushing herself.
36:11Wonderful. I'm glad that you two are bonding over this hot pot.
36:13Katie, one of the things so far in the competition has been timing.
36:16Yes.
36:17Are you going to get the timings right?
36:18I hope so.
36:19I'm going to go like Road Runner after this conversation.
36:20I love this.
36:23A Lancashire hot pot.
36:25Usually lamb in a sauce with potatoes across the top.
36:29And it's cooked in the oven, thus a hot pot.
36:33But what Katie is doing is cooking all the bits separately
36:35and bringing them together.
36:37She's using lamb mince, which is cooking quite quickly.
36:40With that, she's got a cannon of lamb,
36:41then it should be nice and tender.
36:43We've got a red wine sauce, enriched with stock and thyme.
36:47This needs to be a really hearty dish
36:49that will make Lancashire proud.
36:53I'm trying to prove that you can make a hot pot look pretty.
36:57Flavour and good looks, which is everyone from Lancashire.
37:05I'm surprised I'm still here.
37:07You know, every time I show up in that kitchen,
37:09I just think, what am I doing?
37:11But I can actually probably open a restaurant after this.
37:14Crazy. You could have an Ashley Kane cookbook.
37:16Anything is possible.
37:19I'm worried about getting everything done.
37:20I've got a lot of sauces, a lot of salads, a lot of things to do.
37:24And not a lot of time to do it.
37:26Ashley is drawing on his West Indian heritage.
37:30He's cooking jerk chicken.
37:32For me, good jerk chicken has a kick.
37:35It needs a judicious use of Scotch bonnet.
37:37I want that jerk sauce to be rich and zinging.
37:40He's got little chickens called a pussan.
37:43And there should be lots of marinade around the outside of that chicken.
37:48Ashley's really pushing himself, and we're also getting some flatbread.
37:52I've never had a flatbread before with jerk chicken.
37:55I usually would have rice and peas, some tahe.
37:59It might work, but it might just all be a bit dry.
38:02My favourite place in the world is my home.
38:05And a huge part of my home is the Caribbean roots and culture.
38:10Where in the Caribbean are your family from?
38:12St Vincent and the Grenadines.
38:14Ashley, I've got to say, right now, if you can take me on holiday to a Caribbean island,
38:17I'm going to be very, very excited indeed.
38:24Celebrities, 20 minutes gone.
38:27Oh, yeah. Time flies when you're having fun.
38:31Alfie's cooking us food from a place that we know he loves.
38:34He's talked about Italy all the way through the competition.
38:37I was about 22 when I first went to Italy.
38:40I did a concert over there, and I tasted Italian pasta for the very first time,
38:44and it was just out of this world.
38:50Alfie, I've found your straw. Have you brought your guinea pig with you?
38:54That's the salad. Maybe a squeeze of lemon in there.
38:57I mean, it looks delicious. I am on the high-fiber.
39:00Alfie, you've just cracked a joke on MasterChef.
39:03I have, I know, I know. I've never seen you.
39:05I must be enjoying myself.
39:07Yippee! Get relaxed.
39:09There we are, there we are.
39:11Great round with Gennaro. Is that giving me the confidence?
39:13It has, and I thought I would take you on a trip to the Amalfi Coast,
39:18where I remember being up there at this gorgeous kitchen
39:22at a place called Mama Agatha's,
39:24and she cooked this incredible lemon chicken
39:28with garlic and herbs and wrapped in straw.
39:32So I'm going to try and recreate it for you.
39:34Alfie's huge bag of hay.
39:36He's going to put it round the chicken and try to get all that lovely, rustic, farmyard flavours all into the meat.
39:46With his chicken, a salsa verde, really rich, quite sharp, made from parsley, eggs and capers. Fantastic.
39:54However, Alfie's going to serve his chicken whole.
39:58And that means that he will not know if that chicken is cooked all the way through
40:03until such time as we open it up.
40:05That's a big gamble.
40:07I want to make sure that that chicken is super done.
40:12Alan, where are you taking us to today?
40:18We're going to the south of France.
40:20I had a second home in France, right on the coast,
40:22because I was working there for six months, and that's where I finished my career.
40:24So that's why I'm doing a lobster linguine.
40:27You could sit and see the lobster come out of the ocean,
40:30and within an hour or so it would be on your plates.
40:32It feels like you walked into this kitchen at the beginning
40:35and said that you just didn't really cook at all.
40:37And now you quite casually seem to be working with the lobster.
40:41Well, hopefully the lobster's going to work with me as well, so we'll see what happens.
40:45From that whole lobster, he's going to have to get a huge amount of flavour to make a sauce.
40:51He's using the head for stock. He's got his own pasta on the go.
40:57It's a really complex, delicious thing that he's making here.
41:02I've done the pasta before, but there's a couple of things here
41:06that I'm probably doing for the first time on national television, which isn't great.
41:10I'd never prep for a game like that.
41:13Cooking and prepping the lobster, I was a little bit worried about it.
41:17What's a bit more pressure?
41:21Celebrities! 50 minutes gone, 40 minutes left.
41:31The main thing I learnt from Gennaro was that his food is really emotional.
41:36It's all about stories and heart and emotion,
41:39and I need to try and bring a bit of that into my cooking, I think.
41:42We're in New York. We've had the most gorgeous day.
41:45We've been shopping. We've had cocktails. We've been to an art gallery.
41:48We've had more cocktails. We've been to Broadway. We've seen a gorgeous show.
41:51Now we're absolutely starving, and we're going to Koreatown,
41:54and we're going to have delicious Korean-American food.
41:57Love it. What time do we go?
41:59And then we're going to have more cocktails.
42:01And then a club. Why not?
42:02Cool! Thanks!
42:03What are you going to cook for us?
42:05I am cooking bao buns with lemon pepper beef,
42:08cheesy corn, and a non-fermented kimchi.
42:11New York's my favourite place in the world,
42:13and it really is a 24-hour city.
42:15You can go and eat this food at 2 o'clock in the morning,
42:17and be transported to Korea in the process.
42:20It's magical.
42:22Ginger's making her own bao buns.
42:27Wow. She is a machine in the kitchen.
42:31Those bao buns need to be nice and soft and pillowy-ish.
42:34I've got no room to put anything anywhere.
42:36With that, we've got our kimchi, which is a spicy cabbage salad.
42:40Usually it's brined first, and it's left in a jar to ferment.
42:43She doesn't have time to ferment it, but I hope it has bags of flavour.
42:47I'm very pushed for time, but it's all happening,
42:49and if it all keeps going, it'll go.
42:52So there you go.
42:5425 minutes left.
42:58You and me are not friends anymore, Grace.
42:59Where's...
43:05Fill it on that cup?
43:08I'm quite used to filleting fish now.
43:12What's cooking today, Dawn? Where are you taking us?
43:15Taking you up to Scotland, which is one of my favourite places in the world.
43:17It's where I was born, it's where my dad lives.
43:20He'd always take us out on his boats, and we would catch line after line
43:22of fresh mackerel, take them home and eat them.
43:24And we'd always stop off at the supermarket and get a jar of pickled cockles
43:27and eat them in his car with a toothpick.
43:29So I am making you pan-fried mackerel with clap shot, which is neeps and tatties,
43:34and a pickled cockle escabash with a cullen skink sauce.
43:40That's a fish feast.
43:41It is.
43:42I mean, ambition is one thing, but reality is another.
43:45If she wants to cook four dinners at once and put them on the plate, we should let her.
43:51These are some of my favourite flavours.
43:55Cullen skink, for example.
43:57Creamy smoked haddock flavours.
44:00Escabash is a way of pickling things.
44:02Onions and carrots cooked down with vinegar, but she's actually putting in cockles,
44:07which are coming out of a jar.
44:09Cockles are quite salty.
44:10We have got lots of big, powerful flavours in this plate.
44:14I hope it's not all too overpowering.
44:17These are very familiar Scottish flavours.
44:19Do they all work together?
44:20I think so.
44:22But if I messed this up really badly, I could be going home today
44:25and that would absolutely devastate me.
44:29You've got just four minutes, four minutes.
44:35I don't really know how to do this.
44:37Basically just need to add the sauce to the meat.
44:44I'm trying to make a quenelle because I'm a fancy pants.
44:48I've not made one before, I've just watched lots of videos on how to make one.
44:51So, here we are.
44:56Just burnt the flatbread, which is not good.
44:59It's a bit of a struggle.
45:0430 seconds.
45:08I don't know whether I've made my pasta a bit too thick.
45:14My bowels have turned out really well.
45:17I'm so, so pleased.
45:21That's going to have to do for that.
45:23Time is up. Step away from your benches, please.
45:25Yes! I've done it!
45:27I don't know how it tastes, but I've got it ready.
45:30Jobs are good, isn't it?
45:32I'd eat it.
45:36Celebrating her home county of Lancashire, Katie has cooked a lamb hot pot.
45:41Diced lamb cannon and lamb mince with potato, carrot, swede and red cabbage.
45:47Served with a red wine sauce.
45:50Homemade soda bread and butter and crispy lamb fat.
45:53This is not looking like a hot pot, this looks like a work of art.
46:03The lamb cannon is overdone and it's going slightly chewy.
46:07But what's wonderful is the amount of minced lamb in there, fried really well.
46:12Little bits of potato across the top and the red cabbage giving sharpness, which is good.
46:16Soda bread, a little bit dense.
46:18I don't mind that too much because I appreciate all the hard work and you didn't run out of time.
46:23The lamb cannon, although it is a little bit over, the richness of the gravy is just outstanding.
46:30Whack of salty rendered down lamb fat to go on the bread and your butter, creamy, silky and just goes beautifully on that bread, dipping it into the lamb.
46:42Good.
46:43Thanks, Katie.
46:44Thank you very much.
46:46Apart from a tough lamb cannon, my main goal was the taste and the presentation and just to show that I can do different skills.
46:57Ashley's Caribbean menu is jerk chicken with an orange pineapple sesame seed salad, flatbreads and a lime and coriander yogurt sauce.
47:09It looks the part, but when you start to eat, it hasn't got that fire and oomph that you need from jerk.
47:20Can't taste the chilli.
47:22This fruit and salad thing is really fascinating for me because you've got sharp, sour pineapple in there and sweet orange.
47:30It's really refreshing and really light and actually it goes nicely with that little bit of crust on the outside of that chicken.
47:36The breads are nicely made, but you've cooked them just a little bit too long and they're starting to go a little dry.
47:43I'm slightly disappointed that a little thing like spice could have made all the difference, but I've just got to keep my fingers crossed to see if it's enough.
47:51Inspired by living on the coast in the south of France where he finished his rugby career, Alan Wynn has served lobster linguine.
48:01Linguine is really thin. It's that sort of more fettuccine.
48:04In a lemongrass, ginger, chilli and star anise sauce, dressed with a lobster claw.
48:10The lobster is perfectly cooked. What I love about this sauce, there's lemongrass and there's ginger and there's star anise and there's a kick of chilli.
48:24It's got really, it's got real depth and it keeps building the more that you're eating it. It's outstanding.
48:30With lobster pasta, it can go one of two ways.
48:33It can either be really flavoursome or it can be bland and creamy.
48:37Congratulations, you've got it absolutely bang on.
48:40Oh, great.
48:41This is fantastic.
48:42Your pasta is beautifully made, it's got a nice little bite to it, it's skilled, it's delicious.
48:48I like it a lot, Alan Wynn.
48:52Happy with that. I haven't done that recipe before and it actually, you know, came out good.
48:57At least I know I was a cooked lobster now.
49:00Ginger.
49:01Hello.
49:02Ginger's trip to Koreatown in New York is bao buns filled with lemon pepper beef, pickled ginger shallots and coriander, with fresh kimchi marinated in anchovy sauce and cheesy corn.
49:20The star of the show is your bao bun, which is lovely and soft and pillowy light, which is really difficult to get right.
49:37And inside that, bits of beef which are really thin and ferocious amount of pickled ginger and the shallots as well being sharp with all the herbs.
49:46Very, very clever indeed.
49:48I didn't think you'd get all this flavour into this kimchi in a short amount of time.
49:53Using anchovy, almost to fake that funky fermented taste is lovely.
50:00This cheesy corn, it's a big plate of stodge.
50:04It's exactly what it's meant to be.
50:08I love it.
50:10I am over the moon.
50:13The gods of bao buns were on my side today and they were perfect.
50:17So, I'm so chuffed.
50:20Representing Scotland.
50:22Don O'Porter.
50:24Got your little gift.
50:28Right.
50:30Wonderful.
50:31Very nice.
50:32Ginger, we're in the club.
50:41Beautiful.
50:42Hi.
50:43Welcome to the family.
50:44Does this make it taste better?
50:45It does.
50:46Okay.
50:47Okay.
50:48Showcasing her Scottish heritage, Dawn has served pan-fried mackerel on buttery leeks with mashed Sweden potato, pickled cockle escabash, and a smoked haddock potato and cream Cullen skink sauce.
51:03I love mackerel perfectly cooked.
51:12It's a very strong, slightly bitter taste, but then you've got the smooth, silky softness of the haddock creamy sauce, which just takes the edge off it.
51:22Getting neeps and tatties into Cornell.
51:26I don't know what Scotland will make of it.
51:29But you did it.
51:31It's Bonnie.
51:32It's Bonnie.
51:34The escabash is inspired.
51:36Sharp sweetness coming from that vinegar with the shallots, the sweet carrot mixed together, and those little cockles tasting of the sea.
51:43Some really complex flavours, big bold flavours, and you've made them dance quite nicely together.
51:49Good on you.
51:51Thanks, Dawn.
51:53Hi.
51:55You know, when you get that seal of approval from John and Grace, it's so validating.
52:00I want my dad to be watching this episode smiling his head off up in Scotland and feeling proud of what I've done.
52:06Last up is Alfie, with his Italian hay-baked lemon chicken, served with purple sprouting broccoli, an anchovy caper and parmesan salsa verde, and a chicken sauce.
52:19You don't know if that chicken's cooked all the way through?
52:21No.
52:22Until I open it up?
52:23Yeah.
52:25I can't breathe.
52:26Good job.
52:34The chicken's cooked beautifully.
52:35It's so lovely and moist, and slightly woody and smoky from that hay around the outside.
52:40Sharp, rich, fragrant lemon with that lovely buttery, crispy skin on the outside.
52:45The sauce, rich saltiness coming from the stock, all the juices going in there from the chicken.
52:50It's delicious.
52:53You have convinced me to add a bag of hay to my online shopping delivery, because it really works.
53:00But then you've got this lovely, chunky salsa.
53:03It's so heavy with parmesan and anchovy and caper.
53:08I could just eat that by itself on toast.
53:11Thank you so much.
53:15I was so pleased that that chicken was cooked all the way through.
53:19That was great feedback from John and Grace.
53:21I loved that round.
53:25I think Gennaro gave them a gift.
53:27He's truly inspired them.
53:29That was some of the best dining that we've had of the whole competition.
53:33I loved Alfie Bow's chicken.
53:35It was so clever.
53:37Lemon and garlic personified.
53:40It was bags of flavour.
53:42Ginger pushed herself in this round with her Korean beef and kimchi.
53:47How do you make bao buns when you haven't got a lot of time?
53:50It was fantastic.
53:52Alan Wynne. Lobster and pasta.
53:54That's a difficult thing to cook.
53:56He really pulled it off.
53:58Dorno Porter and a celebration of Scotland with mackerel and a cullin-skint sauce.
54:04I loved it.
54:05All of those four were exquisite today.
54:07Very impressive.
54:09That leaves us with a conversation about Katie and Ashley.
54:13Beyond doubt, Ashley wanted to take us to his happy place.
54:17And he really put effort into this.
54:20His flatbreads, as well made as they were, he'd overcooked them,
54:22they'd become quite dry.
54:23But that jerk chicken could have done with a lot more chilli heat.
54:28Katie, a lamb hot pot made from the heart, representing Lancashire.
54:33And the gravy, exquisite.
54:35She made her own soda bread, she churned her own butter,
54:38and we had a really dainty looking dish.
54:41But some bits of lamb were chewy.
54:45Everybody in that room is just gold standard,
54:48and it'll just be sad to go home.
54:52I'm loving it.
54:53Fingers crossed, I get to stay in.
54:57I never knew how much this competition would actually mean to me.
55:01I've been brave enough to push myself,
55:03and I'm just sitting here hoping that I've done enough.
55:05Who's joining Jamie in the next round?
55:08This is a heartbreaking part of the competition.
55:18Celebrities, thank you so much.
55:21You took us to places that genuinely meant so much to you.
55:26We experienced some exquisite cooking.
55:30But even so, only five of you can go through to the next round.
55:34The celebrity leaving us...
55:38..is Ashley.
55:39Ashley, thank you so very much indeed.
55:40Great competition.
55:41It's been an absolute pleasure to be in your presence.
55:43Oh, thank you so much.
55:44I want to give you a hug, yeah?
55:45Thanks, Grace.
55:46Thanks, Grace.
55:47Thanks, Grace.
55:48It's been lovely.
55:49Bye, Ashley.
55:50Thanks so much.
55:52Bye, Ashley.
55:53Bye, Ashley.
55:54Bye, Ashley.
55:55Thanks so much.
55:56Bye, Ashley.
55:57Thank you so much.
55:58I want to give you a hug, yeah?
56:00Thanks, Grace.
56:01It's been lovely.
56:02Bye, Ashley.
56:03Thanks so much.
56:05I'm going to take so many positives away from this.
56:06The confidence that I can cook.
56:07I can make great food.
56:08The food isn't just fuel.
56:09And I feel like I can take all these skills back home
56:11and make everybody smile when they're eating dinner
56:12at my house at the weekend.
56:13Congratulations, you five.
56:14For you, the competition continues.
56:15The trophy is still up for grabs.
56:16I cooked with a lot of passion today,
56:17so I'm happy.
56:18I'm loving it.
56:19The ability to lose yourself in the kitchen
56:20and, you know, getting a few decent plates out as well,
56:22which is, you know, I can make great food.
56:24I can make great food.
56:25The food isn't just fuel.
56:26And I feel like I can take all these skills back home
56:28and make everybody smile when they're eating dinner
56:29at my house at the weekend.
56:30Congratulations, you five.
56:31For you, the competition continues.
56:33The trophy is still up for grabs.
56:36I cooked with a lot of passion today,
56:37so I'm happy.
56:39I'm loving it.
56:40The ability to lose yourself in the kitchen
56:42and, you know, getting a few decent plates out as well,
56:44which is, you know, it's quite nice to have that feedback.
56:47To get to the final now, you can't drop the ball.
56:51You've got to keep bringing it to the table.
56:53The standard is so high.
56:55Here I am in a really fiercely contested competition,
56:59so it's thrilling, though.
57:01I love being in the final six.
57:03It's a nice number, isn't it?
57:05I need to get my thinking cap on.
57:07I don't know if there's much left up there,
57:08but we'll find some of it.
57:14Next time, it's the last of the semifinals.
57:19John and Grace are looking for perfection.
57:22And the six remaining cooks battle it out.
57:25I have to go in with every ounce of focus that I've got.
57:28For their place in finals week.
57:32Out of chaos, beautiful things did happen.
57:35You actually could pursue a career in cooking,
57:38because that is how good this dish is.
57:40And that is how great this dish ravaged...
57:42It's not for them to be,
57:43as a boss gets above,
57:44or does not for them as cool as like that.
57:45By the way it goes,
57:46Go on the Addition River.
57:48Let this air yourawan is abouttv.
57:50It's aboutunn musгу.
57:52That is a community.
57:53Our vibrant genius of society,
57:54and welcome back to live.
57:55And you know that 93th century American history and formidable.
57:57ulator said,
58:00Byore gehört has been suffering from 걸로 for his life.
58:02You should lose two,
58:04andabolism have true affluence...
58:05You have to ensure that try this criteria
58:07and noniÄ™ has an electricianic ACT
58:09You
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