- 44 minutes ago
Celebrity MasterChef - Season 20 Episode 14
Category
😹
FunTranscript
00:00Pretty master chef and only the four best cooks remain
00:05Getting to the final four is real delicious validation
00:10It feels like my chickens are coming home to roots now. I've just got a kill and butcher them and roast them
00:17The competition has got so intense that I'm not getting any sleep right now
00:22This is the most important round of all the nerves are like through the roof
00:30It's one last push to get into the grand final. It's not quite as tough as playing a test match, but it's definitely up there
00:38Tonight four must become three as
00:41They fight for the chance to cook at chef's table under one of the UK's most exciting culinary talents
00:50Liam Dillon
00:51Right guys listen up. I guess to arrive. So let's get a move on now
00:55That is pretty impressive. You wouldn't know would you know this has been
01:00By a celebrity sparks are going to fly in this kitchen today. It's so exciting
01:05We want fireworks we want tears. We want laughs. I don't care what it is. I just want it to be fantastic
01:10Fantastic
01:29Welcome back you fantastic four
01:31This is the biggest day of the competition so far you have to deliver something truly fantastic a mistake
01:42Could cost you a place in the final three?
01:45Your brief today is to cook as a dish
01:49Dedicated to someone special
01:51special this is someone who has inspired you loved you cherished you
01:57Maybe turned your life in a different direction. This is a chance to cook from the heart
02:05At the end of this three of you will be going through to the final
02:10Sadly one of you will be going home
02:13One hour 45 minutes
02:15Make it fantastic
02:17Make it fantastic fill up full of emotion
02:21Let's go
02:25Yeah, big round today. I'm actually really excited to cut today
02:30It's an important round to get down to the last three everything's at stake really
02:34Dawn's food style is big kind of eccentric whimsical full of imagination
02:45There's always a story there's always inspiration
02:48That's why this round could be dawn's
02:53I'm fighting for a place in the final three and I'm making a kebab
02:58But I say out loud it doesn't sound like enough
03:02But I've elevated it. It's gonna look spectacular and I'm dedicating it to a really special night in my life
03:08So I think I'm fitting the brief
03:13You're doing a kebab for the final three I am look I think delicious food is delicious food and kebabs are delicious
03:20It's a design classic. I don't think I've ever eaten one sober though. That's the thing right
03:24I'm dedicating it to my husband Chris who first told me he loved me and asked me to be his girlfriend in a kebab shop and
03:30We sat in there and ate this kebab and drank champagne out of a blue plastic bag and it obviously changed my life
03:37So it's quite a significant kebab. This is full of emotion for you. This is really special
03:41For Chris's wedding present
03:43I got a tattoo of the word munchies on my bottom because that was the name of the kebab shop
03:48So I got it done a week before the wedding and I had to hide it from him for the whole week
03:53Dawn's kebab is made up of layers of chicken and lamb which have been marinated with garlic and rosemary and thyme
04:06Look at that
04:08I know
04:11Dawn's biggest issue here is she's using different types of meat and they all need to be cooked perfectly
04:16This can't be shoe leather and none of it can be raw. It's kind of like a Tudor feast
04:23Well, you are our queen
04:25Thank you
04:27We have got a chili sauce which has got pineapple going through which is sweet but sharp and sour loads and loads of chili powder
04:35Hopefully quite hot
04:38To give us a little bit of a sour note. We're also getting pickled cabbage. I want to taste the pickle. We need the sharpness
04:46Great bread should be nice and soft but at the same time we should be able to wrap the filling inside that bread
04:52This is a very happy dish to cook and it's full of great memories. So just gonna put my heart into it
05:01Celebrities 30 minutes gone one hour on the clock
05:07Alfie Boe classical singer his style of cooking usually packs a punch
05:14He's given us great showstoppers, and he's always been inspired by the food of Italy
05:19When he puts on a show he puts on a proper show
05:28Oh
05:30Today I'm baking a cake that consists of two cakes one is parking which was my father's favorite cake growing up in Lancashire and the second is a jacquande cake
05:43Which is actually also called Les Miserables
05:46And my dad used to encourage me a lot to fulfill my dreams and one of my dreams was to be a singer and
05:52I took part in Les Miserables, so I thought to go hand in hand
05:58I'm so proud of Alfie Boe today because in another round Alfie didn't manage to serve his cake properly
06:05But it's leaking
06:07Sorry, and he was pressed for them
06:10But here we are at one of the most tense parts of the competition and he's cooking a two-layered cake
06:16I've dedicated this dish to my father. I lost him 28 years ago
06:23He was somebody that inspired me and told me that it'll always be alright
06:27So I'm making this cake for him in his memory and and I'm filling up. Sorry. No, it's a big deal
06:34Yeah, yeah, just before I walk on stage. I say a little thing in my head to my dad gives a hand dad today asked him as well
06:42We will have layers of parkin think of Christmas pudding without any fruits in it play with lots of ginger and spices quite dense
06:54Then a layer of coffee buttercream then a layer of jacquon la miserable cake
07:00It's very very light with a light flavor of almonds to it
07:06Can I get some more eggs, please I mix my sugar in with my eggs
07:10I should have put the sugar in with the water so I'm gonna have to start this mix again now
07:16He's got to be really careful here
07:18We get a lovely construction of cake if they're not even the whole thing will topple like the Leaning Tower of Pisa
07:28I love to eat this thing that I'm making today and my special person is very special to me
07:33And I know that they would love to eat this as well. We can't help but be in love with drag artist ginger Johnson
07:40Her food is full of ingenuity and twists and excitement
07:46She takes the ordinary and she makes it extraordinary
07:50I'm making Christmas dinner so I'm doing a festive baked salmon with roast potatoes Yorkshire puddings and a shaved sprout salad
07:57Hang on no turkey
07:58No, no turkey. No, no turkey salmon is the classy way to go for Christmas for me
08:02I like to spend the second half of Christmas Day dancing around the living room to lovely records and you can't do that when you're full of turkey can you?
08:08Who are you cooking this for? It's for someone special
08:11This is for my dad. My dad is the one that really inspired my love of food and eating
08:16He used to cook the most amazing things when I was growing up and also Christmas dinner was normally his job
08:21So this time he's putting his feet up. I'm gonna make us a delicious spread
08:28My dad has always made me feel safe and loved
08:34He's also been really supportive through my journey in drag and performance and all of the things that I've done
08:39I know that there are a lot of queer people that are not as lucky as me to have such a supportive family
08:47And I count myself incredibly lucky for that
08:51We are getting a baked salmon which is going to be covered with a sour cream and dill mixture
08:57Cranberries soaked in orange juice alongside pomegranates and almonds. This is an unusual Christmas dinner by anybody's means
09:07We've also got roast potatoes hopefully really well seasoned and nice and crispy
09:12Yorkshire puddings, which need to be light and fluffy and crispy on the outside
09:20And with that we've got a posh Christmas coleslaw brussels sprouts shaved very very thinly with a walnut dressing on the outside of it
09:29Ginger's gonna give us surprises twists turns and a playful look at some of these things that we know really well
09:37It's never loads of time. It's only loads of time if you don't give yourself enough to do
09:42Alan Wynne Jones journey during this competition has been remarkable
09:50We've seen him go from quite a timid subdued person and now he's grown into someone who strides in in a cape with a sword and throws down
10:00The most intricate dessert which really wowed us
10:02He's focused he's precise and his foods becoming more and more delicious
10:09Are we going to Wales today? We are this is a Welsh surf and turf really we've got lamb
10:14We've got cockles we've got lava bread leek so a bit of everything in a few different ways. Who's inspiring the dish?
10:21Probably about three million people that supported me the first 20 years of my former career
10:25But specifically my father for the lava bread
10:28It was a staple for my my dad on his Welsh breakfasts and my wife for the lamb because a bit of rack of lamb on on the wedding day
10:36The three million people who supported you through your early part of your career. How challenging was that?
10:41Oh, I think Wales is a small place, but the sport means a lot of people
10:51I have been chopping onions as well
10:56I'm fiercely proud of where I come from and I was supported by a nation
10:59So probably feeling the pressure more because of what those people mean to me and you know the fact that I wouldn't be here without them
11:06The road to ruin in the master chef kitchen is littered with racks of the lab
11:13Feels like an easy thing to do, but you can end up with pink on rendered fat and slightly tough meat
11:21Dolphin noir potatoes with layers of lava bread that lovely
11:26Salty seaweed there needs to be lots of creaminess and decadence there is nothing worse than half cooked dolphin noir potato
11:34It's gonna be served with carrots which have been cooked in carrot juice so they're intensely flavored
11:41We've also got cockles deep fried so they go really really crispy
11:46Those leeks need to be buttery and soft that sauce needs to be lovely and shiny rich flavors of lamb
11:53He's got nowhere to hide here. Well, that sounds understated. This is one of those dishes where anything can go wrong
11:59There's
12:02There's 13 minutes left everybody
12:04detail detail
12:07Detail
12:08It's Christmas. It's got to be gorgeous and beauty takes time
12:14Butter everywhere
12:18It's all going really well. The meat is looking epic. I'm so happy with it
12:22Look at that
12:28Celebrities you got this five minutes left five minutes left. Oh
12:34Alfie
12:36Go on you can do this. Yeah
12:38Do you want to flash it in a pan or what do you want to do? Yeah, what are we gonna do? You're gonna go wrong really fast, okay?
12:51Hello kebab of my dreams
12:56Blue plastic bags with bottles of fizz. You're absolutely fascinating
13:01That's what I'm here for
13:03I
13:0560 seconds everybody just 60 seconds
13:15That's it guys times up all done step away from your benches, please ginger you done? Yeah, I've just got nine Yorkshire puddings to eat now
13:26Ginger
13:31Hello
13:32Inspired by Christmas with her dad
13:35Drag artist ginger has served festive baked salmon with a sour cream and dill sauce
13:42topped with cranberries pomegranate and toasted almonds
13:47Served with chili garlic and basil roast potatoes
13:51a sprout coleslaw with a mustard and walnut dressing and a yorkshire pudding
14:03I think your fish is absolutely bang on seasoned soft
14:09They are some good roast potatoes. They're all
14:12Beautifully burnished and crisp and this concoction of chili and garlic
14:16They're so delicious
14:18They're so delicious
14:18It's a tiny little delicate
14:21Yorkshire pudding. I like its kind of fluffy plump
14:24Lusciousness
14:25I really get this feeling that i'm at yours
14:28It's christmas day
14:29It's the one day that we're allowed to just take our eyelashes off
14:32The sprouts i think they're ace it's a fiery coleslaw mixture with walnuts
14:41You've taken that piece of salmon and dressed it with this real surprising mixture of sour cream
14:46Which is sharp and then sweetness coming from cranberries and pomegranate seeds
14:51It's fun it's exciting and it's definitely christmas
14:56Thank you
14:58My dad is going to be really proud of that food
15:02I do have that post christmas lunch feeling
15:04I feel full weirdly even though I didn't eat anything
15:11Rugby legend alan wins dish
15:14Dedicated to his late father his wife and his welsh fans
15:19is lamb cutlets on buttered leeks
15:24With carrots cooked in carrot juice deep fried cockles
15:29Served with dauphinoise potatoes layered with lava bread and a lamb sauce
15:39I know and you know that you had problems with the lamb the fat needs to be rendered down
15:43It's maybe not as delicious as it could be
15:47however, this dauphinoise is
15:51Just happiness
15:53It's soft and it's creamy
15:55With lava bread, I think it's a fantastic addition
15:58Your sauce has got a lot of depth
16:01You cook this for your wife you cook this for your father but you cook this for whales
16:06And this is whales
16:07Thank you
16:08Listen I've seen chefs cook lamb a lot less than that
16:11But I would have liked that fact to be rendered just a little bit more
16:15However those cockles and they've gone really crispy on the outside still salty from the sea
16:20Your leeks are really well buttered
16:22The carrots taste of a carrot
16:24I think you've done a pretty good job
16:27Almond
16:30It's obviously a mixed bag
16:32But i'm still pleased i'm still proud of it
16:34I'd like to think dad and my wife are proud because
16:37You know ultimately uh i'm representing them
16:42Broadcaster and author dawn's dish is inspired by a date night memory with her husband chris
16:48A lamb and chicken kebab marinated in garlic rosemary and thyme
16:53With roast potatoes
16:56Garlic sauce
16:57Pineapple hot sauce
17:00Pickled cabbage slaw
17:02A cucumber and herb salad
17:04And caraway and mace spiced flatbreads
17:08Served with champagne concealed in a plastic bag
17:11That was quite a sight
17:16I was literally like watching a boa constrictor swallow a goat
17:28The meat is fantastic
17:30It's cooked all the way through crispy on the outside still really lovely and moist
17:34And all the juices have gone down those potatoes
17:38Good hot ferocious chili sauce and the garlic sauce being rich and creamy
17:42Breads are lovely and fluffy which is great
17:45I'm really really happy indeed
17:46Thank you
17:47I really like your slaw because it's got this whack of vinegar that cuts through everything else
17:54I feel like it's 1998 and i'm on the 73 bus coming down oxford street at two o'clock in the morning
18:03And i've lost a shoe in a nightclub
18:06This is fabulous thank you grace love love love love thank you
18:12Oh i'm so happy i'm so happy i'm so happy
18:15It was very bold i think to cook them a kebab at this stage in the competition and i they loved it cheers
18:24i think chris will have loved all of that i think he'll feel really well represented and really loved
18:30hello hello
18:33Finally it's classical singer alfie with a dessert dedicated to the memory of his dad
18:40layers of yorkshire ginger parkin coffee buttercream and les miserables cake an almond jaconde sponge
18:49topped with ginger and cinnamon poached apricots
18:54the les mis part of it is undercooked yeah and because of that it tastes a bit of eggs
19:05but the parking is just incredible yeah
19:10it's gingery and it's satisfying and i love your coffee buttercream thank you love it
19:16the apricot works beautifully with that syrup going through the whole thing
19:20but we have an issue with the amount of buttercream that's in there there's just not enough of it
19:24it means it's quite dry
19:25you know what i'm feeling all right i'm accepting my mistakes
19:35i know my dad would have been proud i know he would have had a laugh about it which would have been good
19:39four extraordinary celebrity cooks there was great intention there was lots of invention they are cooking from the
19:49heart they are flooded with emotion i hate this bix we all feel really morose but we have to remember
19:55that we are the last four and that's amazing we've got a decision to make we only have three places to give
20:05this round showed dawna porter at her very best lovely big stand of meat perfectly cooked bits of chicken and lamb
20:13we asked people to wear their hearts on their sleeves and wow did she
20:18ginger and her celebration of christmas perfectly cooked salmon with cranberries pomegranates and almonds
20:24and it was delightful ginger cooked one of the greatest roast potatoes i've ever eaten in my life
20:31dawn and ginger have got themselves a place in the final three that means we've got a conversation about
20:37alfie and alan wynn alfie beau certainly faced his fears today i loved his parking full of ginger and nutmeg and his coffee cream
20:48was sweet and creamy his other cake his la miz cake wasn't quite cooked enough we didn't have the right amount of buttercream
20:56to keep it lovely and moist it was just a bit dry
21:01alan wynn cooked for us a classic dish and he had nowhere to hide
21:05those dauphin noir potatoes were heavenly he judged perfectly the level of lava bread there
21:12but he had a hiccup the lamb was cooked it just didn't have that lovely flavor of the rendered fat
21:17that great roast lamb should have
21:22letting someone go at this stage just feels heartbreaking
21:28if i got a place in the final three i would have to ask john and grace why first of all
21:35i wanted to push myself that was something my dad always used to say face your fears and go for it
21:40and i did and made a really nice parking
21:46i don't know whether that's good enough to take a final three i think it's a bit of a school boy with
21:49the with the meat i still love to get through and have a chance to win i got a plate out and
21:54and everything was there and it's not up to me
22:08the celebrity's sincerely thank you we asked you to cook with your heart on your sleeve
22:20and you did just that
22:22there are only three final places to give that does mean one of you is leaving the competition
22:30the celebrity leaving us
22:37is alfie yeah
22:38alfie you've been a joy thank you god bless
22:48this has been quite precious these moments in life that come about are very special
22:59i'm super proud and happy to be going home as a celebrity master chef finalist
23:04congratulations you're the final three oh that was so emotional i know i did not see this coming
23:14but come it has and here i am
23:16wow this competition i never thought i would have been in so deep what do i need to do to win well beat dawn and ginge
23:26i can't believe it i just feel so proud of myself i'm going to drink some champagne out of a
23:34blue plastic bag with my husband tonight and order a kebab you have now earned the right
23:42to cook at chef's table hold on tight ladies and gentlemen you're in for a ride
23:53nestled in the heart of rural staffordshire lies an exquisite culinary destination
24:00the boat led by one of the uk's most exciting and innovative chefs liam dylan
24:06this is where it really counts now they are cooking with a chef four chefs our celebrities
24:16will be encountering ingredients they've never even worked with before these are specialty ingredients
24:22with techniques which are usually reserved for the most professional chefs and they've got a master in
24:27three hours growing up in the midlands liam's journey into the culinary arts began age 16.
24:36i didn't know what to do at school i was lacking that team spirit i was craving a kind of unity
24:41teamwork i think i was looking at the raf and the marines and things like this so it was very
24:45different to cookery and i went to an open day at the college of food in birmingham and i just felt
24:51right it clicked it it worked and i really enjoyed it after graduating liam's career took off when he
24:58went to work for culinary legend marcus waring a bit of a baptism of fire should i say coming
25:06straight from college into his kitchen but i wouldn't be where i am now if i hadn't had done
25:10that the way you work the way you conduct yourself you pick up on these things as you go for your
25:15career he went on to refine his craft at some of the world's most celebrated three michelin-starred
25:21kitchens new york's 11 madison park and the world-renowned noma my time at noma in copenhagen another
25:30eye-opening restaurant and the way they worked and how they treat ingredients with all these things
25:35was kind of building how i wanted to eventually cook and have my own restaurant helpful thank you
25:46in 2017 liam returned to his hometown of lichfield and transformed a humble roadside eatery
25:53into a gastronomic sensation with sustainability at the heart of every dish
26:01i always wanted to have produce on site because we have the space now we have our own little micro
26:06farm we have chickens two fish tanks our own bees my own apiary we have our own pigs betty and peggy
26:17each year we're improving it expanding it to hopefully one day be self-sufficient with as much produce as we
26:23can within just three weeks of opening his restaurant was featured in the michelin guide
26:29and has since earned three rosettes my style and the style of the boat is modern british celebrating
26:37what you guys to offer when the celebs come in i think they'll have a bit of a shock that's my
26:45reputation we do have high standards this is a whole new level of stress for the celebrities this is fine
26:52dining this is like nothing they've done before liam's a proud chef and he is not gonna let anything
26:58out of that kitchen and this is absolutely perfect good morning morning welcome to the boat welcome to
27:07my kitchen today you're going to be cooking a dish each from our current menu for six amazing chefs
27:13lisa gubbin allen sap baines paul ainsworth dave taylor chet charmer and shantelle nicholson between
27:22these guests there's five michelin stars so the pressure's really on ready yeah let's do it lots to
27:28do so let's get cracking
27:29the celebrities will have three hours to prepare and cook their dishes dawn will be kicking off
27:40today's event with an intricate starter have you cooked quail before i haven't cooked it myself but my
27:46auntie used to roast us a whole quail each amazing yeah i love it her dish is a roast quail breast
27:53with a quail leg terrine topped with toasted seeds in a lot of my cookery i try not to waste but what
28:01i like is to use every part of the ingredient whatever it may be first of all the quail has been
28:06poached then we're going to start to roast it a lovely color on on the side of the quail get nice
28:13and golden all the way around with the crow a nice pink look to the flesh it's undercooked it's not nice
28:20it's all so we're going to rest it well while we bring the rest of the dish together smells amazing
28:28as well as cooking the quail on the crown perfectly her second key component uses another part of the
28:34bird we take all the leg meat and make a little serene with it they're also going to take the bones and
28:41they're going to make a little pan sauce to make sure it's nice and light it's overdue something too
28:45strong because it'll just ruin the dish the critical moment for dawn will be to precisely carve the quail
28:52breast from the crown just before service just come down this way here it's like a little chicken
29:00quails are very delicate meat it's fiddly it's small they've got to be quite precise with their knife
29:05skills the dish is finished with pickled carrots a smooth carrot puree and the quail sauce
29:17it looks so pretty happy yeah obviously now i've got to learn how to make the sauces and things
29:22which is well i'll have a breakdown you'll be great you'll be great just gotta have a delicate hand
29:27and not burn the quail and what could possibly go wrong so step one of this dish is to butcher
29:36six little quails which is a dirty business
29:42oh my god what is that no been in there
29:47it looks like alan wins doing some sort of diy project over there he's making dinner or building
29:51the table we're gonna eat off who knows alan wins dish also requires butchery
29:57as he's taking on a whole lamb saddle for today's main course lamb loin with crispy sweetbreads
30:05and barbecued asparagus this dish again it follows they're using everything of the animal
30:12the lamb they'll be using is the lamb that was grown on this land here so they need to be careful
30:17my pride and joy my girls i was feeding them every day so they need to make sure they give them a
30:22good send-off lovely passes of lamb loin with a mousse around the outside
30:26flavor with lots and lots of herbs firm to the touch but not hard in any way
30:34so just going to gently seal it here i think a classic error is it's not roasted well enough
30:39in the pan before it goes into the oven it's a nice golden cone on the base and it's very difficult
30:44because you can't see how well it's cooked until you cut through that lamb alan win is a perfectionist and
30:51has rarely put a foot very wrong until the last round when he messed up his lamb this is his chance
30:59of redemption you cook much lamb don't ask right okay didn't go too well i've had better day should we
31:06say okay all right well today's the better day yeah yeah while the lamb roasts in the oven alan win
31:14will need to juggle two crucial garnishes deep fried lamb sweetbreads there's no timer on the deep
31:20fat fryer though is that okay essentially once it's golden it's ready to go okay and barbecued lichfield
31:27asparagus
31:32the dish is finished off with a vibrant herb emulsion and a lamb sauce with capers
31:37simple as that thank you chef using every part of the lamb alan win must butcher down the loins
31:52did you see that two bang on under it the trimmings for his mousse and the bones for a sauce
32:00chef made it look far too easy i like the simplicity of the plating but i think there's a lot more that
32:05goes into it hopefully i can nail it today and chef isn't shouting at me
32:11ginger is working on a coffee parfait for an unusual dessert with eight technically challenging elements
32:19this is the only time i've been in the kitchen where a five inch heel would actually really have
32:24helped me out the coffee parfait will be paired with flavors of chocolate hazelnut and artichoke
32:32this dish was inspired by my time at gnomah in copenhagen using a lot of savory in in sweet dishes
32:40so the coffee parfait is going to be one of your first jobs that needs to go into the freezer and
32:45set and then it's going to be sprayed with white chocolate okay we've got a chocolate ganache you're
32:50going to pipe these on the plate the dessert require someone that's precise and steady hand we have some
32:57pedro jimenez sherry jelly so these needs to get to the plate ginger right now i was going to say
33:03we've got some spares yeah ginger will also have to deliver a praline and dark chocolate fiatine
33:10and liam's signature artichoke ice cream so call us a rocher okay you scooped ice cream before um not like
33:19this scoop like this wow the ice cream's not heavy heavy artichoke it's got a lovely subtle flavor
33:27running through it you made that really easy yeah that needs to go into the ice cream machine sharpish
33:34yeah easy if you say so ice cream parfait jelly that means lots of city her biggest problem with this
33:49is time i don't know enough about the things on that plate to say which one's going to be the hardest
33:54to do it's all a bit of a mystery to music to me at the moment a parfait a mousse which has been set
34:03it needs to be lovely and soft but still slightly firm i'm excited about my task today it's very
34:09detail orientated isn't it for me fine dining restaurants live and die by their dessert course
34:15this isn't just putting some sticky toffee pudding out and a jug of custard this is art freezer let's go
34:24great
34:28the celebrities have just two hours left before service
34:33on the starter dawn's only just finishing off her quail butchery
34:38i feel like i'm slightly getting the hang of it now five birds in but it's not a pleasant job that's
34:44for sure she's also got the bones on for her sauce and is making a start on the tureen
34:53dawn's tureen is made up of the leg meat of those quails which have been cut slowly there's a chicken
35:00mousse which will be used to bind the quail leg meat it's really hard work and it's also just
35:06slippery and raw and disgusting yeah raw chickens really really lovely that mousse is split it's
35:13undercooked it's not going to work it's under my nails and i think it will be for some months
35:18the reality of being inside a fine dining kitchen is maybe sometimes a little bit unpleasant not for
35:26the squeamish her mousse prepped dawn now needs to get her quail sauce on the go
35:32a good amount of madeira nice stock reduced down so it's going lovely and glossy it can't be too
35:39thick like jelly it can't be too thin or it's going to be watery
35:44it's so good it's kind of gravy that you make on a sunday where you have to text everyone you
35:48know and tell them about your gravy maybe this is me that texts everyone i know about my gravy
35:52over on the lamb dish alan wynn is also working on a complex sauce
36:03so we've got fennel carrots rosemary thyme mint garlic coriander seeds so it's just the base before
36:10we add the alcohol so the sauce has got to be lovely and light it's got to complement the lamb
36:15it can't be sticky flaggy timing is the art form i think so i just got to make sure it doesn't
36:22stick or burn so if it's over reduced it's not gonna say it's very good at all and it's gonna
36:27look horrible on a plate and it'll end up being like lamb tar it's like being in a sauna but you're
36:33putting alcohol on the coals it's just like with his sauce reducing he can move on to the all-important
36:42lamb mousse that will top the loin so it's got the lamb in there egg white cream a little bit of
36:48seasoning blitzed it and now we've put it through the drum sieve getting this mousse smooth it's kind
36:54of pivotal part really the showpiece isn't it you know if that's not right then the whole dish falls
36:58apart i just want to make sure that's right
37:03with her parfaits in to freeze ginger's tackling the next time critical element of her dessert
37:09the vegetable ice cream
37:11ice cream i've never seen a nice joke when it's closed off before normally it's a beautiful little
37:17green thing they look like little angry potatoes that have gone wayward in life the surprise that
37:22ice cream of course will have the flavor of that nutty root vegetable jerusalem artichokes they go brown
37:29so ginger's got to be careful that she gets them in milk really quickly so they stay lovely and white
37:35ice cream underway her next technically challenging component is the sherry jelly which also needs time
37:42to set so we use a pedro him and his sherry to go in the jelly it can't be boiled because you boil
37:48lots of lovely sweet flavor hello ginger how are you doing hello this is another situation of lots of
37:56different pots of slop that will hopefully turn into something delightful i think the problem is going to be
38:00putting it all together yes everything has to be in the right solid or liquid state for it all to
38:06happen i feel like you're starting to become at home doing these fancy puddings i'm beginning to trust
38:11the process a lot more i'm just casting that doubt to one side now that doubt's none of my business
38:17150. ginger has so many things to keep her beautiful lashed eyes on unless everything's completely set and
38:27done properly ginger doesn't have a dessert she's got herself a milkshake i think we're in good shape
38:32no one else seems to be panicking i'm not going to panic
38:37half the prep time has gone right guys dawn you're first up in 90 minutes
38:42yes thank you good chef yum over on the starter dawn now has the fiddly task of picking the quail leg meat
38:52for the terrine good lord it's much easier to get the meat off the bone with your team like if i could
39:02bite this off she has to check through every single bit to make sure there's no bones and we are talking
39:07about the smallest piece of bone nobody wants to find bone in something which should be a lovely
39:12smooth terrine the chefs have got us close to us on the space i just take all the meat off that chicken
39:21having raced to get the quail meat picked it can now be combined with the chicken mousse
39:26and put onto steam i'm getting into it now i feel good about being in this kitchen it's quite an
39:30overwhelming recipe because there's so many elements to it it's just really technical so i'm just hoping i'm
39:36gonna get it out on time the problem with chicken mousse is that if it gets too hot the proteins start
39:43to change and it becomes very very grainy the chefs will know exactly what they're looking for that
39:48chicken mousse can't be grainy in any way at all also with a mousse to contend with is alan wynn
39:56who's only just finished making it it keeps the loin tender because there's not a lot of fat in the
40:02loin but you kind of replicate where the fat is and you're covering it with mousse to keep it nice
40:06and moist use a creper net to hold it all together i think it's the stomach lining of a lamb yeah so
40:12it's interesting stuff isn't it it's just uh relatively delicate yeah i'm gonna tear it though
40:20complex yeah technical you know it's nice being in an environment a little bit of pressure you achieve
40:26something and there's elements here that i've never done and that's what i'm enjoying the prep that has gone
40:31into the most has just been mind-boggling flipping out i just realized i've got so much more to do
40:39quite a few things to do on the main course yeah and when he's put himself a little bit behind it but
40:45he's picking up the speed a little bit he knows he's got a lot to get on with sweetbreads the gland from
40:50inside the neck of the lamb they're quite delicate quite small never done sweetbreads before i've got to
40:56take the membrane off now and then i've got to panay them ready to fry them right and win you got an
41:01hour yeah crack on and you'll be sweet you'll be there yeah sure liam is proud of his produce that
41:09means that alan win here is under real pressure he has to keep his eye on the clock as well he can't
41:15afford to run behind those diners will want their food and they want it to be exact
41:19on pastry ginger is also up against it hello welcome to ginger's whisking corner
41:30if you stand still too long enough i will whisk you as well
41:34she's rushing to make another integral element that needs time to set
41:40a ganache made with lots and lots of chocolate and cream so it whips up and becomes really creamy
41:46i've now got to beat a load of butter into it until i get to ganache texture
41:51this is hard work keep resting
41:56whipped too long it could curdle not whipped long enough it could be grainy
42:01so push it all down give it a twist with so many elements to juggle she's yet to finish a vital
42:10component so i'm adding the artichoke puree into the milk and egg and cream mixture
42:21crucial part of the ice cream getting up to temperature as well isn't it now i'm just waiting
42:24for this to get up to 84 and then i'm going to pour it over the bowl of ice yeah and then we'll be
42:29good to go into the machine shortly i think ginger has only just got her ice cream on to churn that
42:36really only leaves for about an hour make sure that ice cream is churned and properly said
42:41anything goes wrong with that ice cream there's no coming back this is really trying very hard to
42:46become ice cream and it's not got long to get there so come on you can do it i believe in you
42:52i'm feeling confident but it really could all go south very quickly i think in the next half an hour
42:57today's guests are six of the uk's most respected chefs the reputation of the boat is amazing and
43:08the expectations from liam will be through the roof he'll want these celebrities to absolutely do his
43:15menu justice so liam and i worked together many many years ago so it's nice to be able to see how far he's
43:22coming since their time liam's very inspirational in his philosophy his best of being quite local
43:28he's a phenomenal chef and i think you know we'll get some really good food out today if he can execute
43:32it well i think they've got a challenge on their hands really you know roast quail sweetbreads parfait
43:38ice cream so loads of technical issues and i've been cooking for 20 years and i would look at this menu
43:44and think it could go wrong pretty quickly so i'd be quite daunted as a complete amateur let alone as a chef
43:50yeah liam's been making waves in the area for a long long time this is all going to be delicious
43:56great food and excited to eat it right guys listen up our guests have arrived you got exactly 30 minutes
44:02left okay so let's uh get a move on now yes chef it's getting hot in the kitchen
44:10on the starter dawn's in full flow with the first stage of her quail cookery i'm just poaching my quail
44:17and it's a sentence i didn't think i'd ever say that's a really key part of the dish if she hasn't
44:25posed that correctly then it's gonna undercooked or overcooked while keeping one eye on the quail
44:32she's still got three carrot garnishes to prep the first being a puree so cooking carrots in carrot juice
44:40and adding some chicken stock it's so vibrant orange so puree needs to be cooked well you can't be split
44:48can't be grainy with nice glossy color sometimes you make a puree too wet and then it just falls on
44:54the plate can't have any of that so indulgent and silky so beautiful
45:05oh my god i'm so clever
45:10as service approaches this is when the pressure is on this is when you'd really rather be an octopus
45:15with several arms because you're gonna have six pounds on the go if you miss something off that plate
45:21it might be seen as a disaster despite multiple elements to her dish dawn's on top of her prep
45:29but she now needs to portion the all-important quail leg tureen
45:35oh god wow a massive piece of bone in there just under 15 minutes to go before service dawn's
45:44discovered a bone in the tureen for the starter oh no there's another bone in there that could be a
45:50problem you okay dawn there's quite a big bit of bone in it which i'm really confused about i don't
45:54want sap veins eating a quail bone i completely appreciate that no one does while dawn rushes to
46:01rescue her tureens over on the main alan wynn has caught up and is checking on his sauce
46:07let's go i think a bit more citizen get a nice big spoonful of capers in there
46:17yeah great okay he now needs to face his nemesis and seal off his lamb
46:25turn them because you want that contact to the pan with the lamp alan wynn can't afford a mistake like
46:30last time he cooked lamb for us he can't overdo it and he can't underdo it and then when you've done
46:35the ends and into that tray we'll pour over all the aromats and then into the oven
46:43the lamb's in with the mousse and the coverings hopefully it stays intact
46:47you know i've got the big man's reputation in the palm of my hands so i'm trying not to drop it
46:54on dessert ginger is yet to finish all eight of her components
46:59this is the fanciest rice crispy cake you've ever made in your life this might actually never make
47:05it into the food i might just have to have this as a second breakfast with the fiatine cooling it's
47:12also a race against time for her coffee parfaits that need to be sprayed with white chocolate get out of
47:19there i've got to move quite quickly because obviously i don't want them to melt
47:31i wish i could do my wake up with this i'm tempted to try put it all in a blender stick it
47:36in here and see what happens ginger's parfaits would start to melt chocolate crust around the
47:41outside could break she's got quite big hands and we're talking about delicate work here
47:50okay
47:57so here's to a delicious lunch guys cheers everyone good to see you all yes
48:01yes okay dawn it's go time okay let's go it's crunch time for dawn as she's the first to face
48:11service it's all about getting the lovely golden colour all over the quail roast quail heritage
48:17carrot lecturing quail sauce i mean immediately for me it's a real celebration of quail turning around
48:24using the contours of the pan beautiful oh yeah yeah lovely there's a fine line with the quail because it
48:31is such a delicate meat quail's roasted she now has to carve the breasts perfectly beautiful lovely colour yeah yeah great
48:45okay so the crown on lovely
48:50delicious
48:52to read to make sure the leg meat is cooked all the way through such a fine line between it being
48:57really tough and then being less and tender
49:03what's left to go on there now dawn some blobs
49:06i'm actually interested to see what happens with the carrot is it going to bring enough life and
49:10acidity and sweetness to the dish as well oh look at that that's gorgeous i think it's all going to
49:16come together last minute so it's controlling the nerves to make sure that they get the plate in
49:20absolutely beautiful let's start going please mitchell oh thank you
49:29well done well done thank you that was amazing
49:34i'm really happy with how that went it was all so pretty and i made it dawn's starter is roast quail
49:42breast with a quail leg and chicken mousse terrine topped with toasted seeds served with pickled heritage
49:50carrots carrot flowers carrot puree and a quail sauce
49:55my quail breast the cooking is absolutely perfect it's tender it's pink love the carrot puree the
50:07sauce kind of brings all together it's got some raw depth of flavor in there the terrain was really
50:11well seasoned i think the extra balance of texture with the crunch on top of the terrain just kind of
50:16finished the whole thing off little pickled elements of the carrot that came through and really cut the
50:20richness of the sauce yeah they should definitely be proud of themselves it was a lovely lovely plate
50:25of food it's a really solid plate of food flavors are great but unfortunately just as i took my last
50:31bite i found a bit of bone in the terrine that is just remarkable still pink i think the terrine is
50:41probably my favorite part it's so soft our quail terrine absolutely perfect however one of the chefs at
50:47table got a little bit of bone but otherwise i think it's pretty well spot on the shine on the sauce
50:53is just perfect love it it's delicious i feel quite emotional when you see how far dawn has come
51:00this is how fine dining should be next up the pressure is on alan wynn to deliver the perfect main course
51:09when they're nice and golden slice the lamb and then we're onto the pass
51:12lamb can go a few different ways getting that cooked down that's not easy beautiful look at that
51:19stunning mate lamb is a very intense flavor so is asparagus able to stand out you want to like
51:25try and get those little char marks it's all about the balance lovely lovely dressing of the rapeseed
51:30all over the top okay brilliant
51:36sweet bread is amazing and that's a tricky thing to do get that beautiful exterior but still nice and
51:41peeking in the center what's left to go on element just the emotion and then the sauce looking very very
51:48good and i think that sauce is going to be key not too cloying nice and light and fresh
51:54how's he done liam brilliantly well you start to finish yeah thank you how gorgeous
52:00what am i thank you very much thank you excellent
52:10enjoyed it i like the flow i like once you're into the zone as it were you can focus so i'm just
52:14grateful to have the opportunity to put it out there alan wynn has cooked lamb loin encased in a lamb mousse
52:22with crispy lamb sweetbreads barbecued asparagus and a herb emulsion served with a lamb sauce finished with capers
52:37that lamb loin cooked perfectly right the sweet bread nice and crispy on the outside
52:42and that grilled barbecued asparagus just works really well i think that's delicious i think the mousse is
52:46incredible very light perfectly cooked you know i like those little caper berries in the lamb sauce
52:52as well that is pretty impressive yeah i can't really fault much from it which is pretty phenomenal
52:58given their level of experience that's probably one of the loveliest pieces of lamb i've ever eaten
53:03to see alan wynn come back from that last round where he made a bit of a mess of lamb has really got me in
53:09the heart well seasoned well flavored lots of skill i think animal should be very proud of himself
53:16finally it's ginger who needs to bring together all eight elements of her technical dessert
53:24so the dessert sounds really interesting i think within this is quite a balancing act
53:30right then halfway out
53:33coffee parfait can be such a powerful flavor getting the texture out of the parfait you don't want it too
53:38frozen with the coffee a little bit of chocolate in there should be a great kind of pairing
53:43go go lift up lift up that's it and then one out there yep go ginger what's left to go on after
53:50the ganache sherry jelly i've got crispy crunchy things that i can't remember the name of sherry
53:55jelly put them in the gaps here here here i think it all reads really well it's whether or not i can
54:00deliver on the pellet it's finished it's the ice stroke ice cream so it's a nice posh scoop rocher yeah i'm
54:07going to give it a good if they're going to do a canal with the ice cream obviously that's going
54:12to take a bit of practice go again go again should i put that back in that's it rotate now around and
54:18lift it up okay yeah will the artichoke flavor still stand through in the ice cream once it's
54:23gone through the cooking and freezing process that's perfect hands please
54:29well done ginger stressful day yeah that was a journey it was a journey but we got there at the
54:39end absolutely that was brilliant you've done really well thank you so much well relax now well
54:43after you've cleaned down yeah let's go i would never have believed that that was something that
54:48i was capable of a few weeks ago so yes i'm really pleased for dessert ginger has made coffee parfait
54:57sprayed with white chocolate sherry jelly a chocolate ganache topped with roasted hazelnuts
55:05served with an artichoke ice cream chocolate fiatine and pulled chocolate tuiles
55:11technically it's probably one of the best desserts i've had for a very very long time the balance
55:20is perfect the softness of the coffee is not too harsh it was like an adventure the artichoke ice
55:26cream was a winner you know it's silky smooth but a great artichoke flavor coming through
55:31i love it yeah fantastic the chocolate's lovely it is an absolutely beautiful well executed dessert
55:39you wouldn't know would you no she's been done by a celebrity
55:43i love the ganache i love the pedro him and his jelly this little bullet of booziness
55:49this dish is packed full of technique i think that ginger's done a great job yeah
56:02chefs congratulations what a great meal
56:04i don't think any of that food stuck out as something that wouldn't have been prepared by
56:09a professional chef so you should be very very proud thank you so much it was a pleasure to cook for
56:14you thank you thank you oh my goodness we did it we did it it's been a great day overall they've come
56:25in gratitude and focused and they've just got on with it it's just all you can ask it was really
56:31nerve-wracking cooking for michelin-starred chefs but i feel like i rose to the occasion so yeah i'm
56:36feeling really really good about it that's a very thrilling group of people to cook lunch for
56:41and i learned loads as well the next challenge is a big one and i'm sure the intensity and the stress
56:47levels are going to go right back up well done guys well done i'm full of emotion talking about
56:54our three finalists because we've seen them come so far we're amazing all the lessons are over it's
57:00back to the master chef kitchen because there's three cooks and only one of them can be our winner
57:06one more to go three courses and home next time it's the celebrity master chef final don't panic don't
57:16panic and dawn ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch ouch
57:20Alan Wynn it was easy everyone would do it and ginger okay okay things are happening go all
57:26out to take the title i'm just trying to keep a calm head very very up against it
57:32You smashed us out the park. I don't have any notes other than wow
58:02I don't have any notes other than wow
Be the first to comment