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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.
01:47Hi, Grace.
01:48Welcome.
01:49Thank you very much.
01:50Oh, my God.
01:51So exciting.
01:52Cooking maestro Gennaro Cantaldo has dedicated his life to food.
01:53I'm excited.
01:54It's going to be tough, but a real honour.
01:55We have invited a very special guest, Italian cooking royalty, Gennaro Cantaldo.
02:00Hi, Grace.
02:01Welcome.
02:02Thank you very much.
02:03Oh, my God.
02:04So exciting.
02:05Cooking maestro Gennaro Cantaldo has dedicated his life to food.
02:18I'm cooking so good.
02:22Widely known for mentoring a young Jamie Oliver in his passion for Italian cuisine, Gennaro's
02:29kitchen 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.
02:49Are 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.
03:00The sea was my swimming pool.
03:02Mountain 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.
03:16I 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.
03:30And 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.
03:44Each one of you, you're going to cook some of my beautiful recipe, which had come from
03:54my heart, and there is a lot history behind.
03:58At 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.
04:26Taking quite simple, humble ingredients, and then creating something fabulous.
04:32It'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.
04:39There's little tricks here.
04:41These are ordinary, everyday recipes.
04:44From what I know of Gennaro, his recipe is quite strange sometimes.
04:48He, like, puts things that you wouldn't expect together.
04:51Dawn O. Porter, author and broadcaster.
04:54She 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, that is centred around a vegetable.
05:11Chocolate aubergines.
05:14Can you imagine aubergines?
05:17With the chocolate.
05:18What are you doing?
05:20Actually, aubergines and chocolate, in my region, goes everywhere.
05:25Aubergine slices.
05:27Are they too thin?
05:28No, they're all right.
05:29Fried till they're slightly crispy, and then layered with a mixture which is almost like a chocolate mousse.
05:35Think tiramisu, without the sponge fingers, but with aubergines in the centre instead.
05:40What a great way to use a vegetable.
05:42My favourite thing that I make my kids is avocado chocolate mousse.
05:48So, 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.
05:56It is indeed.
05:58There's magic inside there.
06:01You fry them, and then you batter them, and then you fry them again.
06:04I mean, I'm into double-fried stuff.
06:07Aubergines have a real habit of soaking up oil until they're just, like, mushy, caught on wool, or being undercooked.
06:14She's got to make sure they're not greasy in any way at all.
06:17I'm worried about soggy aubergines and lumpy chocolate sauce.
06:20You know, everyday worries and woes.
06:27Alan Wynn, rugby legend.
06:30He's precise and he's technical.
06:32All we asked him to do was add a little bit more flavour.
06:35It's becoming bold, it's becoming a bit brasher.
06:37He is a good cook.
06:39Italian 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.
07:10I like this particular recipe because there is no wastage.
07:14Stab the cabbage till 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.
07:28A whole cabbage which is blanched.
07:31It's then taken apart and in between each one of those leaves,
07:34there should be the right amount of meat filling to give real flavour.
07:41Whole stuffed cabbage, Alan Wynn.
07:43Yep.
07:45Something you've ever done before?
07:46No, I've done the other way around.
07:48Stuffed meat with vegetables but never stuffed a vegetable with meat.
07:51So, interesting to see how it comes out.
07:54It's in a sherry dish.
07:56You don't just have a cabbage to eat yourself.
07:59Also, it lasts for the next day as well.
08:01Not with people the size of Alan Wynn, it won't.
08:03Let's have a look.
08:04Stand there.
08:06Jesus.
08:07Once you stuff it, you tidy them up.
08:12You boil it.
08:13Cabbage can take a long time to cook, also can be very tough.
08:16I don't want it to fall apart when I pull it up there.
08:19Then when you actually remove it, everything is tender.
08:24Actor 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.
08:32No doubt Katie McGlynn has grown in confidence.
08:36My grandad always taught me about Italian food.
08:39He 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.
08:48I'm the same.
08:49I dance around in my kitchen singing Amore.
08:52Katie's been challenged with Gennaro's Italian twist on a French classic.
08:57Duck breast and limoncello.
08:59It's so fun.
09:00Duck, they always like something sweet.
09:03Instead, they use dacca l'orange.
09:06Let's do my portions with limoncello.
09:09As soon as I saw the limoncello, I was like, yes, because I really like it.
09:14I always remember the family make limoncello.
09:18And I made this recipe.
09:21Unbelievable.
09:22The way you marinate it, that is fantastic.
09:27Oh, God.
09:28It's just half a bottle, Gennaro.
09:30Jesus.
09:33But that's okay.
09:34Don't worry, the leftover, I drink it.
09:37With this, we've got a celeriac and carrot puree with 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.
09:51So that's what I'm going to do.
09:53Can't wait to taste it.
09:54Oh, me too. I'm scared.
09:56Are you scared?
09:57No.
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.
10:11I'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, but 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.
10:59Desserts 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 it in it.
11:16Slowly.
11:18What we have is almost like a mince pie.
11:21And 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.
11:49You know, mix everything together.
11:50Banking in the oven.
11:51Hallelujah.
11:52Yeah, hallelujah.
11:5730 minutes gone, people.
12:01One hour to go.
12:03Hello, sir.
12:06Hello.
12:08Ashley Cain, 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.
12:18In 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.
12:28He'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.
12:48OK, 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.
13:09OK.
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.
13:18Is it tender enough yet?
13:20Yeah.
13:21It had to come out and tell me to eat it harder.
13:23Don't be afraid.
13:24I was like, OK, let's go then.
13:26The secret is respect the lamb and then not to overcook.
13:30Remember, if you cook too much, OK, the fillings start to go out.
13:35And if you're not cooking up, we stay a little bit raw.
13:38Nobody likes raw meat.
13:45Ginger Johnson, our drag artist.
13:47And 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.
13:58Ginger'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,
14:12I always have.
14:14And your lot is, it's filled ravioli.
14:18A round of pasta with beef and port mince together in that filling.
14:22That'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.
14:38It can't be too sweet.
14:39It has to have finesse.
14:41OK, roll out the pasta.
14:44Cut into rounds.
14:46The 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,
14:59so when she folds it and joins the two edges together, it's not too thick.
15:06Can you just remove your glasses, please? One second.
15:10It's incredible.
15:12I want to do that. I know.
15:13We can sort that out.
15:14Is it slightly stressful cooking Italian food in front of Italian food royalty?
15:18Incredibly stressful.
15:19Don't be stressful.
15:20Don't be stressful, please.
15:21Probably about as stressful as you try to do drag in front of me.
15:23There you go.
15:25Turn 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.
15:38But Alfie Bo's biggest enemy in the kitchen is his nerves.
15:41Like Ginger, Alfie's also working on dough, but for a different type of pasta.
15:50My father used to make gnocchi.
15:53He loved to invent it in many different ways.
15:56And it was really good.
15:58Gnocchi is traditionally a potato dumpling.
16:01But what Alfie's going to do is make discs of gnocchi dough which are filled with asparagus and courgettes.
16:08Seal those little pasta parcels and cook them very, very well.
16:12The process here is really difficult.
16:14We 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.
16:25I don't want to let him down.
16:28Are your hands shaking?
16:29Like crazy, absolutely. I'm trying to calm down.
16:32Do your hands shake on stage?
16:34No, not when I'm singing, no.
16:36You're doing ever so well, you can see.
16:39It's the right thickness.
16:41Italian food has been one of your themes.
16:43How much do you want to be cook of the day?
16:45Well, it would be wonderful but I'm just concentrating at the moment.
16:48of perfecting this.
16:50Sing a lovely song inside your mind.
16:52Ooh, ooh.
16:53Beautiful.
16:54And you do it.
16:55OK, so we're halfway.
16:5845 minutes to go, people.
17:01It is good.
17:03Oh, wow.
17:06On her vegetable dessert, Dawn's moved on to the most technically challenging aspect.
17:11Chocolate aubergines with an amaretto ice cream.
17:16I've never made ice cream before.
17:18So, I always said to myself, don't make ice cream on MasterChef.
17:22Because 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.
17:37Otherwise, it's not going to be creamy and smooth.
17:41With his stuffed cabbage on for its second boil, Alan Wynn is focusing on its accompaniments.
17:46Little chicken bites wrapped in cured ham.
17:52Sometimes we have pieces left, not with chicken, you know.
17:55What do you do?
17:56Chicken bite?
17:57So easy.
17:59I pull up flavour.
18:03Just make sure that these bad boys don't overcock, so I need to keep an eye on them.
18:07Alfie's working on the time-critical asparagus and courgette filling for his gnocchi parcels.
18:19Gennaro's recipe calls for those vegetables inside those little pasta parcels to be al dente.
18:24He wants a bit of a crunch.
18:26It's a tricky one, but I don't want my gnocchi to split or crack.
18:33That'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.
18:53That is class.
18:54And he now has to master the tricky technique of sealing it into the lamb.
19:00Just pull it.
19:02Pull like that.
19:03No, pull the meat.
19:04Stretch it. Stretch it.
19:05Don't worry, it will stretch it.
19:07But don't break it.
19:08Don't be afraid.
19:09Don'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.
19:17Ty's never been my friend in this kitchen.
19:19He's never been my friend in life.
19:20I'm always late, unfortunately.
19:22But I'm going to get my lamb in the oven, make it flavoursome, tender and beautiful.
19:27How long do you have the boiled potatoes for?
19:30So 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.
19:56Let's do this.
19:57This isn't the first time I've seen Jamie in a real flap in this kitchen.
20:02And his pastries aren't his only worry, as he's now tackling the coffee-zabayoni custard accompaniment.
20:09I'm not even sure why this is supposed to look like this.
20:12I always remember a little child.
20:15My mother always used to make me for me a zambayoni with a drop of coffee inside.
20:20A 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.
20:27I keep shaking.
20:29It become a little foamy.
20:31Yeah.
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,
21:03so that when she cuts into it, we don't have all this blood running all over the plate.
21:07I just don't want to burn the duck. I've never cooked it before.
21:12Over on the pasta dish,
21:14Ginger needs to fill and shape enough agnolotti for three portions.
21:19Right amount of filling to the right amount of pasta.
21:22All joined together in the centre.
21:24But Ginger has to be really careful here,
21:26otherwise those little agnolotti will start to blow open.
21:29Too much filling.
21:34Squash it down.
21:35No, don't need to squash it down.
21:37Before it get dry, you roll it.
21:39Yeah.
21:40And then one finger on top of the other one.
21:43Oh.
21:44You pull it.
21:45OK.
21:46And then it becomes perfect.
21:48I've just got to do this very fiddly thing about 45 times in the next five minutes,
21:53and then we'll be golden.
21:58And Alfie has a similar challenge.
22:02This potato gnocchi dough needs ample filling inside,
22:06and then clamps closed and sealed really, really well,
22:08so that gnocchi doesn't fall apart.
22:10Be careful with the flour, because sometimes it's too much flour.
22:14Too much.
22:15OK.
22:19OK, so we're on our final five minutes now.
22:22You need to think about plating up.
22:33Turn 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...
22:45and the sauce is ready.
22:47Got to wait for them to roast to the top of the water.
22:51Oh, here's one.
22:54This should be absolutely delicious, and if it's not,
22:56I don't know what I've done.
23:02OK, guys, you've got two minutes left.
23:03Just two minutes, please.
23:04I think I like the look of them.
23:07I mean, I don't know how they're going to be when I get them out.
23:12I don't really want to cut it up, but they can cut through that,
23:14and then they can celebrate my success or failure together.
23:18Just want to go crazy.
23:19Whoa!
23:20That's it.
23:21There you go.
23:22Good, good, good.
23:23Guys, 60 seconds.
23:24Don't break it.
23:25Don't break it.
23:26Don't break it.
23:27Wow.
23:28Hallelujah.
23:29We've done it.
23:30That's it.
23:31Time's up, guys.
23:32Time's up.
23:33Alfie, are you looking back over it, too?
23:34I know.
23:35That's what I keep thinking.
23:36Did I miss something out?
23:37Hello.
23:38Hello.
23:39Hello.
23:40First up is Alfie.
23:41with Gennaro's asparagus and courgette-filled gnocchi topped with parmesan and quinoa
23:43and quinoa.
23:44I don't know.
23:45Don't break it.
23:46Don't break it.
23:47Don't break it.
23:48Don't break it.
23:49Don't break it.
23:50Don't break it.
23:51Wow.
23:52Hallelujah.
23:53We've done it.
23:54That's it.
23:55Time's up, guys.
23:56Time's up.
23:57Time's up.
23:58Hello.
23:59Hello.
24:00Hello.
24:01First up is Alfie with Gennaro's asparagus and courgette-filled gnocchi topped with
24:10parmesan and crispy sage leaves in a butter, balsamic and sage sauce.
24:17Your gnocchi is lovely and light.
24:23Right amount of filling, so you get that real lovely sweetness and sharpness of the courgette
24:27inside, the richness of the asparagus as well, which is slightly earthy.
24:32It's a great plate of food.
24:33Thank you, John.
24:34What I love the most is the sage and the cheese that's on top and some of it's crispy and gooey
24:41and it's really good.
24:42Thanks, Chris.
24:44The texture of gnocchi is just marvellous.
24:48Thank you so much.
24:49The filling was quite good.
24:51Asparagus inside.
24:52Well done.
24:53The butter in sage, marvellous.
24:55I love it.
24:56You 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
25:05for him, you know, I've given him a proper Italian dish.
25:08I'm so thrilled.
25:09It's brilliant.
25:13Katie has served Gennaro's take on duck a l'orange, duck breast marinated in limoncello with
25:18a celeriac and carrot mash, broccoli with capers, chilli and garlic and a buttery limoncello
25:26sauce.
25:27You 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.
25:36Mm-hmm.
25:41Timing's got the better of you, but the sauce is fantastic.
25:45You've taken that sauce with all that limoncello and the sharp lemon rind and reduced it with
25:50all the pan juices for the duck and that is really wonderfully flavoured.
25:54There's so much limoncello in the sauce.
25:57I feel quite tipsy.
25:59However, I love your celeriac mash.
26:03It's lovely with the limoncello over the top, it works.
26:06The broccoli with the capers, they're delicious.
26:10The duck, if it was cooked, I would have said yes.
26:13What a lovely dish.
26:18I was furious about the duck.
26:20I should have trusted my gut and started it a little bit earlier, but I didn't want to
26:23overcook it.
26:27Alan Wynne has stuffed a whole cabbage with pork mince, salami and herbs.
26:32Wow, that looks really good.
26:34And 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.
26:54The saltiness of the salami tastes delicious.
26:57This one is so good, you cook better than mine.
27:00Your little bits of chicken, saltiness of that pancetta and that richness of fragrant sage running through the whole thing.
27:08Everything'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 I've seen you cook so far.
27:27I 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.
27:38Ashley has cooked Gennaro's take on saltimbocca.
27:41Lamb cutlets stuffed with palmer 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.
28:15You've got great flavours here, Ashley, of sage and a salty ham.
28:20But sadly, the lamb's a bit dry.
28:24For the first time in the competition, I feel disappointed.
28:28The meat should have been rarer.
28:31So I better get my hands and my heart ready for another round.
28:34Hello.
28:38Ginger has made pork and beef mince-filled agnolotti
28:42in a tomato and basil sauce.
28:45The pasta, it is good, but I believe it's just a little bit thick on the sides.
28:56OK.
28:58But at the end of the day, every single one is close.
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.
29:11The tomato sauce, it's chunky, it's rustic and it's singing with basil.
29:16It's a good plate of food.
29:22That's been an amazing experience today.
29:24It's like getting a masterclass from a king of food.
29:27Dawn has made Gennaro's quirky veg dessert.
29:33Layers 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 began 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.
30:22My favourite chef.
30:24Gosh, 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.
30:35The aubergines, the almonds, the amaretto, bringing me back.
30:39My childhood memory.
30:41Dawn, thank you.
30:45I'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.
30:56Finally, it's Jamie, who's cooked sweet pastries filled with chestnuts, chocolate, rum and raisin, served with an espresso zabayoni custard.
31:10The pastry is unbelievable.
31:12It's scrambled.
31:13It's not hard.
31:14The chestnuts, with the chocolate, with a little bit of zambayoni.
31:16Wow.
31:17It's excellent.
31:18You got an excellent off Gennaro.
31:19Yeah.
31:20You got a wow.
31:21Yeah.
31:22I'll give you an ace.
31:23The zabayoni, perfect, sort of slightly sticky and sweet, and then that hit of coffee.
31:24It looks great.
31:25It tastes great.
31:26You've got a class act.
31:27You've got a class act.
31:28The pastry is a work of art.
31:29This feels like it was made by somebody.
31:30Mm-hmm.
31:31You got a little bit of a little bit of a zambayoni.
31:36And I can give you a little bit of a little bit of a little bit of a zambayoni.
31:37Wow.
31:38It's excellent.
31:39You got an excellent off Gennaro.
31:40Yeah.
31:41You got a wow.
31:42Yeah.
31:43I'll give you an ace.
31:44The zambayoni, perfect, sort of slightly sticky and sweet, and then that hit of coffee.
31:47It looks great.
31:48It tastes great.
31:49You've got a class act.
31:52The pastry is a work of art.
31:55feels like it was made by somebody in the back of a posh kitchen who does this all day absolutely
32:01beautiful i'm feeling a little bit overwhelmed to be honest the feedback was was phenomenal and
32:09yeah i'm super happy i feel like i've really smashed it thank you very much to cook all the
32:18recipe my recipe you made me very proud at the start of this we did say we will choose a cook of
32:26the day that person will go straight through to the next part of the competition the other six will
32:32have to cook again for their place we're going to ask you to step outside and we'll call you back in
32:37again as soon as we possibly can thanks very much indeed off you go thank you thank you
32:41they all really tried and pulled off some very difficult things for me three standout cooks yes
32:51alan winn with his cabbage and his chicken bites jamie with his chestnut and chocolate pie with
32:57zabayoni yeah and dawn with a chocolate aubergines and amretti ice cream yes i loved it jenara thank
33:04you very much indeed thank you take care great thank you very much indeed such a pleasure being here
33:09really good day thanks very much picking one person who cooked the best is impossible yeah it's a
33:20difficult decision but there's one person today who i think just did an amazing job
33:33thank you very much indeed for all your hard work it was joyous
33:37yes our cook of the day is
33:47jamie
33:53i get to go home and see my little girl so i'm ecstatic and i miss around so yeah
33:58thank you so much thank you guys good luck well congratulations thank you mate cheers well done thank
34:04you
34:07yeah it's cook of the day i honestly can't believe it i'm in the final six of master chef
34:16okay you six time to pick yourself up gennaro's food was all about stories and emotion and growing up in
34:23italy and your brief is to cook us a dish inspired by somewhere that you love at the end of this
34:31five of you will be joining jamie in the next round one of you will be going home
34:35show us all the skills and finesse you've learned along the way ladies and gentlemen one and a half hours
34:46let's cook
34:53this food needs to tell a story of holidays family occasions your favorite place
35:00we want to feel the joy on the plate
35:03i'm feeling good it's food that i love to eat and if i nail it if we're going to be in a good place
35:08all of them have got the skill all of them have proved they've got the palette what they've got to
35:14do now is hold their nerve
35:18i'm nervous what else is new so better get cracking
35:26katie are we going to far away sunny climes we're going to lancashire grace well yeah
35:32yes i'm a very proud lord i must say say maya what are you cooking i am making you a lamb hot pot
35:41it's a little nod to my time at coronation street obviously the infamous betty's hot pot and my
35:46grandmother used to make hot pot all the time i'm baking my own bread i'm making my own butter because
35:53when you have a hot pot you want to dip the bread in can i say something northern to her you can say
35:57whatever you like go on katie lass go on thanks carl which i was just we were just speaking in our
36:03own i'm sorry you didn't understand that john i'm really pleased with what she's doing she's pushing
36:08herself wonderful i'm glad that you two are bonding over this hot pot katie one of the things so far
36:13in the competition has been timing yes are you gonna get the timings right i hope so i'm gonna go like
36:18road runner after this conversation i love this a lancashire hot pot usually lamb in a sauce with
36:27potatoes across the top and it's cooked in the oven thus a hot pot but what katie is doing is
36:33cooking all the bits separately and bringing them together she's using lamb mince which is cooking
36:38quite quickly with that she's got a cannon of lamb then it should be nice and tender we've got a red
36:43wine sauce enriched with stock and thyme this needs to be a really hearty dish that will make
36:50lancashire proud i'm trying to prove that you can make a hot pot look pretty flavor and good looks
36:58which is everyone from lancashire i'm surprised i'm still here you know every time i show up in that
37:08kitchen i just think what am i doing but i can actually probably open a restaurant after this crazy
37:14you can have a ashley cain cookbook anything is possible i'm worried about getting everything
37:19done i've got a lot of sauces a lot of salads a lot of things to do and not a lot of time to do it
37:26ashley is drawing on his west indian heritage he's cooking jerk chicken for me good jerk chicken has
37:33a kick it needs a judicious use of scotch bonnet i want that jerk sauce to be rich and zinging
37:40he's got little chickens called pussan and there should be lots of marinade around the outside of
37:45that chicken ashley's really pushing himself and we're also getting some flat bread i've never had
37:53a flatbread before with jerk chicken i usually would have rice and peas plantain it might work but it might
38:00just all be a bit dry my favorite place in the world is my home and a huge part of my home is the caribbean
38:08roots and culture where in the caribbean are your family from saint vincent and the grenadines
38:13ashley i've got to say right now if you can take me on holiday to a caribbean island
38:18i'm going to be very very excited indeed
38:24celebrities 20 minutes gone oh yeah time flies when you're having fun
38:31alfie's cooking us food from a place that we know he loves he's talked about
38:34italy all the way through the competition i was about 22 when i first went to italy i did a
38:41concert over there and i tasted italian pasta for the very first time and it was just out of this world
38:51alfie um i found your straw have you brought your guinea pig with you that's the salad
38:55maybe a squeeze of lemon in there i mean it looks delicious i am on the high fiber
38:59so uh alfie you've just cracked a joke on mastership i have i know i know i must be enjoying
39:05myself yippee get relaxed there we are there we are great rounds with genaro thank you is that
39:12giving me the confidence it has and i thought i would take you on a trip to the amalfi coast where
39:18i remember being up there at this gorgeous kitchen a place called mama agatas and uh she cooked this
39:25incredible lemon chicken with garlic and herbs and um wrapped in straw so i'm going to try and
39:32recreate it for you alfie's huge bag of hay he's going to put it around the chicken and try to get
39:39all that lovely rustic farmyard flavors all into the meat with this chicken a salsa verde really rich
39:49quite sharp made from parsley eggs and capers fantastic however alfie's going to serve his chicken
39:57whole and that means that he will not know if that chicken is cooked all the way through until such
40:03time as we open it up that's a big gamble i want to make sure that that chicken is super done
40:11no alan when where are you taking us to today uh we're going to the south of france i had a second
40:20home in france right on the coast because i was working there for six months and that's where i
40:24finished my career so that's why i'm doing a lobster linguine you could sit and see the the lobster come
40:29out of the ocean and within an hour or so it'll be on your plates it feels like you walked into this
40:33kitchen at the beginning and said that you just didn't really cook at all and now you quite casually
40:39seem to be working with the lobster well hopefully the lobster's going to work with me as well so
40:43we'll see what happens from that whole lobster he's going to have to get a huge amount of flavor
40:51to make a sauce he's using the head for stock he's got his own pasta on the goal it's a really complex
40:59delicious thing that he's making here i've done the 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 um i'd never
41:10prep for a game like that cooking and prepping the lobster i was a little bit worried about it
41:17what's a bit more pressure
41:21celebrities 15 minutes gone 40 minutes left
41:25the main thing i learned from genaro was that his food is really emotional it's all about stories
41:37and heart and emotion and 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 we've been shopping we've had cocktails we've been to
41:47an art gallery we've had more cocktails we've been to broadway we've seen a gorgeous show now we're
41:51absolutely starving and we're going to korea town and we're going to have delicious korean american
41:56food i love it what time do we go and then we're gonna go have more cocktails and then a club why
42:01not cool thanks what are you gonna cook for us i am cooking bao buns with lemon pepper beef
42:07uh cheesy corn and a non-fermented kimchi new york's my favorite place in the world and it really is a 24
42:13hour city you can go and eat this food at two o'clock in the morning and be transported to korea in the
42:19process it's magical she's making her own bow buns wow she is a machine in the kitchen those
42:31bao buns need to be nice and soft and pillowy i've got no room to put anything with that we've got
42:36our kimchi which is a spicy cabbage salad usually it's brine 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 flavor i'm very pushed for time
42:48but it's all happening and if it all keeps going it'll go so there you go
42:5425 minutes left you and me are not friends anymore grace
43:04a little matricot
43:08i'm quite used to filleting fish now
43:12what's cooking today dawn what where are you taking us taking up to scotland which is one of my
43:16favorite places in the world it's where i was born it's where my dad lives he'd always take us out
43:20on his boats and we would catch line after line of 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 and eat them in his car
43:27with a toothpick so 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 that's a fish feast it is i mean ambition is
43:43one thing but reality is another if she wants to cook four dinners at once and put them on the plate
43:49we should let her thank you
43:50these are some of my favorite flavors cullen skink for example creamy smoked haddock flavors
44:00escabash is a way of pickling things onions and carrots cooked down with vinegar
44:04but she's actually putting in cockles which are coming out of a jar cockles are quite salty
44:11we have got lots of big powerful flavors in this plate i hope it's not all too overpowering
44:16these are very familiar scottish flavors do they all work together i think so but if i
44:22messed this up really badly i could be going home today and that would absolutely devastate me
44:29you've got just four minutes four minutes
44:35i don't really know how to do this
44:39basically just need to add the sauce to the meat
44:43i'm trying to make a quenelle because i'm a fancy pants i've not made one before i've just watched
44:49lots of videos on how to make one so here we are
44:56just burnt the flatbread which is not good it's a bit of a struggle
45:0430 seconds
45:05i don't know whether i've made my pasta a bit too thick
45:15my bowels have turned out really well i'm so so pleased
45:20that's gonna have to do for that time is up step away from your benches please
45:25yes i've done it i don't know how it tastes but i've got it ready
45:29jobs are good i'd eat it celebrating her home county of lancashire katie has cooked a lamb hot pot
45:40diced lamb cannon and lamb mince with potato carrot swede and red cabbage served with a red wine sauce
45:49homemade soda bread and butter and crispy lamb fat this is not looking like a hot pot this looks like a
45:56work of art
46:03the glam cannon is overdone and it's going slightly chewy but what's wonderful is the amount of mince
46:09lamb in there fried really well little bits of potato across the top and the red cabbage giving
46:14sharpness which is good soda bread a little bit dense i don't mind that too much because i appreciate
46:20all the hard work and you didn't run out of time the lamb cannon although it is a little bit
46:26over the richness of the gravy is just outstanding whack of salty rendered down lamb fat to go on the
46:34bread and your butter creamy silky and just goes beautifully on that bread dipping it into the lamb
46:42good thanks katie thank you very much
46:44good thanks katie
46:46apart from a tough lamb cannon my main goal was the taste and the presentation
46:51and just to show that i can do different skills
46:56ashley's caribbean menu is jerk chicken with an orange pineapple sesame seed salad
47:04flatbreads and a lime and coriander yogurt sauce
47:08it looks the part but when you start to eat it hasn't got that fire and oomph that you need
47:18from jerk can't taste the chili this fruit and salad thing is really fascinating for me because you've
47:25got sharp sour pineapple in there and sweet orange it's really refreshing and really light and actually
47:32it goes nicely with that little bit of crust on the outside of that chicken the breads are nicely made
47:38but you've cooked them just a little bit too long and they're starting to go a little dry
47:44i'm slightly disappointed that a little thing like spice could have made all the difference
47:48but i've just got to keep my fingers crossed to see if it's enough
47:52inspired by living on the coast in the south of france where he finished his rugby career
47:57alan wynn has served lobster linguine linguine is really thin it's that sort of more fettuccine
48:05in a lemongrass ginger chili and star anise sauce dressed with a lobster claw
48:15the lobster is perfectly cooked what i love about this sauce there's lemongrass and there's ginger and
48:22the star anise and there's a kick of chili it's got real depth and it keeps building the more that
48:27you're eating it is outstanding thank you with lobster pasta can go one of two ways you can either
48:33be really flavorsome or it can be bland and creamy congratulations you got it absolutely bang on
48:40this is fantastic your pasta is beautifully made it's got a nice little bite to it it's skilled it's
48:47delicious i like it a lot alan wynn thank you happy with that i haven't done that recipe before and
48:55you know actually you know came out good at least then i was a cook lobster now ginger
49:04hello ginger's trip to korea town in new york is bao buns filled with lemon pepper beef
49:12pickled ginger shallots and coriander with fresh kimchi marinated in anchovy sauce and cheesy corn
49:25the star of the shoja bao bun which is lovely and soft and pillowy light which is really difficult
49:35to get right and inside that bits of beef which are really thin and ferocious amount of pickled ginger
49:42and the shallots as well being sharp with all the herbs very very clever indeed thank you
49:47i didn't think you'd get all this flavor into this kimchi in a short amount of time using anchovy almost
49:55to fake that funky fermented taste is lovely this cheesy corn it's a big plate of stodge
50:04it's exactly what it's meant to be i love it
50:08i am over the moon the gods of balbons were on my side today and they were perfect so i'm so chuffed
50:20representing scotland donna potter
50:24got your little gift
50:25right wonderful
50:38very nice ginger we're in the club beautiful welcome to the family does this make it taste better it does
50:46okay showcasing her scottish heritage dawn has served pan fried mackerel on buttery leeks
50:54with mashed sweden potato pickled cockle eskabash and a smoked haddock potato and cream cullen skink sauce
51:09i love mackerel perfectly cooked it's a very strong slightly bitter taste but then you've got the smooth
51:17silky softness of the haddock creamy sauce which just takes the edge off it
51:22getting neaps and tatties into crinnell i don't know what scotland will make of it but you did it
51:31it's bonnie the escabash is inspired sharp sweetness coming from that vinegar with the shallots the
51:39sweet carrot mixed together and those little cockles tasting of the sea some really complex flavors big
51:45bold flavors and you made them dance quite nicely together good on you thank you thank you
51:55you know when you get that seal of approval from john and grace it's so validating i want my dad to be
52:00watching this episode smiling his head off up in scotland and feeling proud of what i've done
52:04last up is alfie with his italian hay baked lemon chicken served with purple sprouting broccoli an
52:14anchovy caper and parmesan salsa verde and a chicken sauce you don't know if that chicken's cooked all the
52:20way through no until i open it up yeah i can't praise good job thank you
52:33the chicken's cooked beautifully it's so lovely and moist and slightly woody and smoky from that hay
52:39around the outside sharp rich fragrant lemon with that lovely buttery crispy skin on the outside the
52:45sauce rich salt is coming from the stock all the juices going there from the chicken it's delicious
52:51thank you you have convinced me to add a bag of hay to my online shopping delivery because it really
52:59works but then you've got this lovely chunky salsa it's so heavy with parmesan and anchovy and caper
53:07i could just eat that by itself on toast thank you so much
53:11i was so pleased that that chicken was cooked all the way through that was great feedback from john and
53:20grace i love that round i think genaro gave them a gift he's truly inspired them that was some of the
53:29best dining that we've had of the whole competition i loved alfie bow's chicken it was so clever lemon
53:37and garlic personified it was bags of flavor ginger pushed herself in this round with her korean beef
53:46and kimchi how do you make bao buns when you haven't got a lot of time it was fantastic alan win
53:52lobster and pasta that's a difficult thing to cook he really pulled it off dawn o'porter and a celebration
53:59of scotland with mackerel and cullen skin sauce i loved it all of those four were exquisite today
54:07very impressive that leaves us with a conversation about katie and ashley beyond doubt ashley wanted
54:15to take us to his happy place and he really put effort into this his flatbreads as well made as they
54:20were he'd overcooked them they'd become quite dry but that jerk chicken could have done with a lot
54:26more chilly heat katie a lamb hot pot made from the heart representing lancashire and the gravy exquisite
54:35she made her own soda bread she churned her own butter and we had a really dainty looking dish
54:41but some bits of lamb were chewy everybody in that room is just gold standard and it'll just be sad to go
54:51home i'm loving it fingers crossed i get to stay in i never knew how much this competition would
54:58actually mean to me i've been brave enough to push myself and i'm just sitting here hoping that i've
55:04done enough who's joining jamie in the next round this is a heartbreaking part of the competition
55:11the celebrity leaving us
55:41is ashley
55:50ashley thank you so very much indeed great competition
55:53it's been an absolute pleasure to be in your presence oh obviously thank you so much
55:58i want to give you a hug yeah thanks grace it's been lovely
56:02a bit of fire thanks so much thank you
56:09i'm going to take so many positives away from this the confidence that i can cook i can make great food
56:16the food isn't just fuel and i feel like i can take all these skills back home and make everybody smile
56:21when they're eating dinner at my house at the weekend congratulations you five
56:28for you the competition continues the trophy is still up for grabs
56:35i cooked with a lot of passion today so i'm happy
56:37i'm loving it the ability to lose yourself in the kitchen and getting a few decent plates out as
56:44well which is you know it's quite nice to have that feedback to get to the final now you can't drop the
56:50ball got to keep bringing it to the table the standard is so high here i am in a really fiercely contested
56:58competition so it's thrilling though i love being in the final six it's a nice number ain't it i need
57:05to get my thinking cap on i don't know if there's much left up there but we'll we'll find some of that
57:15next time it's the last of the semi-finals john and grace are looking for perfection and the six
57:23remaining cooks battle it out i have to go in with every ounce of focus that i've got
57:28for their place or in finals week out of chaos beautiful things did happen you actually could
57:36pursue a career in cooking because that is how good this dish is
57:58so
58:06so
58:08so
58:10so
58:19so
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