Celebrity Masterchef - Season 20 Episode 08
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00:00This week, five celebrities have taken on the challenge to become MasterChef champion.
00:10The competition's tough, but I'm up for the challenge.
00:13I'm not a chef, I'm a singer, but I really am up in front, that's the main thing.
00:18Tonight, they're back to continue their quest, as they face two demanding challenges,
00:25battling it out for a place in the quarterfinal.
00:28On fire? It's kick-off time, isn't it? Hopefully, don't drop the ball.
00:32I've got to fight for a place to stay in the competition, but I'm just going to have fun with it.
00:37My eyes are streaming.
00:38I feel like I'm going to battle, and I'm ready to bring it on.
00:42Five fantastic celebrity cooks.
00:44It's been smiles, it's been laughter, but now we want to see a little bit more.
00:49We're going to really see what makes them tick behind those stoves.
00:53Do we have a future cooking star?
00:58Welcome back to the MasterChef kitchen.
01:16You five have shown us some great cooking so far.
01:19We definitely want you to have fun here, but we also need you to become better cooks.
01:28And the best way to learn that is from an expert.
01:32So, we've invited a special guest.
01:35Please welcome MasterChef finalist, who's published two cookbooks, Alexina Anatoly.
01:52Alexina grew up in South London and developed a love of food from an early age.
01:57I've enjoyed cooking since I was a tiny little toddler, making cakes with my mum in the kitchen.
02:05My whole family is obsessed with food.
02:08After studying English at Cambridge University, Alexina spent a decade working in finance,
02:15before deciding to pursue her dream of a career in food.
02:19She entered the MasterChef competition in 2021, where she made it all the way to the final.
02:29A MasterChef, you've got to make an impact in a really short space of time.
02:33I realised that the best way that I could do that is by going down the bold flavour route
02:37and pairing something slightly unexpected together.
02:40There's nothing subtle about you, is there?
02:42And that's something that I've sort of taken with me ever since.
02:46In her latest cookbook, Alexina's bold dishes explore bitter flavours.
02:53Out of the five tastes, bitterness is the one that people are most scared of.
02:59Bitterness exists on this sort of balance or precipice between pleasure and disgust.
03:06But bitterness is actually key to what makes food delicious and Moorish.
03:10I'm on a mission to make the world fall in love with bitterness.
03:15I've given you five of my favourite recipes.
03:18This is about learning how to balance flavour.
03:21There is bitterness in every single one of these dishes,
03:24and you have to keep that business under control to create something delicious.
03:31One hour, 30 minutes.
03:33Let's cook.
03:34Even though they're celebrities, I haven't made it easy on them.
03:41These recipes are quite involved, and there's definitely some things that can go wrong.
03:47I've never, ever cooked anything to this degree before.
03:51It is absolutely frightening.
03:54I would love for celebrities to learn about flavour.
03:57Flavour comes before anything.
03:59Flavour comes before anything.
04:00Flavour comes before anything.
04:01Don't panic.
04:02Don't panic.
04:03They are going to have to work really hard in the time to get it all done.
04:07I don't envy them.
04:09I very rarely follow recipes, because I very rarely cook.
04:12So, wish me luck.
04:14There's no way to do this without looking awkward and uncomfortable.
04:25I'm sorry.
04:28Ashley Kane, TV personality, an ultra-athlete.
04:33His cooking is about family, history, heritage, emotion.
04:38Ashley has been given a bavette steak dish, and will have the challenge of controlling the balance of two different bitter elements.
04:46One comes from the char on the outside of the bavette steak, and the other place is that chipotle espresso butter, which is a little bit spicy, smoky, a little bit bitter, but also kind of indulgent and just gives a bit of added richness to the dish.
05:02Well, how do you feel about making a dressing made from coffee and chilli?
05:07To me, if I'm honest, it doesn't make sense, yeah, but I've never played by the rules, so it sounds like it could be a bit of me. I'm down to try it.
05:16When you cook bavette, it needs to be cooked perfectly and not chewy and not tough.
05:21What Ashley's got to do now is tenderise that piece of meat, salt the steak very, very well, and leave it for at least 40 minutes.
05:30I'm really bad at following rules, but, you know, for the purpose of this challenge, I'm going to try my best.
05:37I cooked this cut of meat in the final of MasterChef.
05:42Oh, wow. And I remember John saying, I don't like this cut.
05:45And I said, you've just got to cook it right.
05:51Hopefully this will open my eyes to something a little bit new.
05:54It's being served with melting tomatoes, whereby there's little cherry tomatoes with onions and lots and lots of paprika together to make a lovely smoky sauce.
06:04They're really soft and unctuous, and they give a bit of colour and acidity and brightness to the dish.
06:11Oh, that smells delicious.
06:14Before coming into this competition, I was so nervous about my ability to cook.
06:20But I think the longer that this goes on, the more determined I am to do well.
06:28I'm not panicking.
06:29I'm just going to stick to this recipe like no tomorrow.
06:35Jodie Owensley, known as Fury from the Gladiators.
06:39What worries me is that she's quite a fussy eater.
06:43A carrot. I don't like it.
06:45The only thing that's brought her joy so far has been sweet things.
06:49But you can't make puddings all the way.
06:51This is a whole big learning curve for me, so I can always get better.
06:56I'm all about just cracking on and see what happens.
07:01I hate the smell of parsley.
07:04It's horrid.
07:06Jodie has got pork and cranberry meatballs, a mustard sauce, caramelised cabbage and chips.
07:14Although it sounds ordinary, it sounds every day.
07:17There's lots of technique here.
07:19I'm going to be your old dear. I'm only at 15 grams.
07:23It's inspired by Swedish meatballs.
07:26Typically, that would be served with like a lingonberry jam on the side.
07:30But instead, what we've got is fresh cranberries with their bitter tartness.
07:34And then you've got caramelised cabbage.
07:35Again, we're bringing char in, which adds a little bit of bitterness.
07:39And altogether, it's just a really comforting plate of food.
07:41The pork meatball themselves need to be quite generous.
07:45Flavoured with lots of parsley, breadcrumbs, onions.
07:48I don't know what I'm doing, but I'm trying my best.
07:53Jodie, how are you feeling about it?
07:54I'm terrified. I am actually terrified.
07:57But this is good. It's really pushing me out of my comfort zone.
08:00It's important that you get that meatball mix ready,
08:02and then you've got to form them.
08:04So you've got to leave enough time to do that, cook them.
08:06So there's actually quite a lot to do.
08:08OK, time's going to be tight?
08:09Going to be tight, so push on.
08:12OK.
08:14I hate touching meat.
08:18She's making something she's heard of before.
08:20It's meatballs.
08:23I just feel like there's a lot to do.
08:26There's something about this that's really shook her.
08:28Each meatball that Jodie has to make then needs to be implanted with a whole cranberry.
08:36So you just put one of them in the middle?
08:38Yeah.
08:39Can you imagine, like, a Scotch egg?
08:40Oh, yeah, I love Scotch eggs as well.
08:41Yeah, so it's like, think of that as the egg in the middle of the meat.
08:46Then you close it up and then form it into it.
08:47Oh, what a good idea that is.
08:48It's just...
08:52I feel like there's a hundred things to do.
08:55That's 15 minutes gone.
08:59Noreen Khan, stand-up comedian and radio presenter.
09:02She loves the spices of India.
09:05It's the food that she grew up with, and she's a vegetarian.
09:08She understands flavour, but technique, for me, is the question.
09:17Oh, no.
09:18I'm definitely not relaxed about this.
09:20I know I've got a lot to prove.
09:22This is going to be my chance now to show them.
09:25I can cook!
09:27Well, I feel like I've got so many more ingredients than everyone else.
09:30I'm trusting the process here.
09:34Noreen is in charge of Alexina's take on a Mexican staple inspired by her travels.
09:41The charred mushroom tacos with avocado crema and grapefruit seltzer
09:47is one of my favourite dishes.
09:50Mexican food is incredible.
09:52It has quite a lot of bitter flavour, like there's chocolate in some of the sauces.
09:55With this dish, bitterness is coming from the char on the mushrooms and also the grapefruit in the salsa.
10:04It's like a party in your mouth.
10:06I like eating Mexican food, but I very rarely cook it.
10:09A taco shell, wonderful thing.
10:12We buy lots of them in supermarkets.
10:14Everybody thinks they're really easy.
10:16They are hard to get right.
10:18It's easy for the dough to be too dry or too wet.
10:22You've got to get it just right so that you can press the tacos out correctly.
10:26Never made tacos before.
10:28This is the first time for everything.
10:30Well, I've done my dough.
10:31That's great. Perfect.
10:32So it needs to set for half an hour.
10:33Yeah.
10:34I've got my timer on.
10:35Love it.
10:36You're so organised.
10:37I've done that bit, so we'll see.
10:40I think one of the trickiest parts is getting good colour on the mushrooms.
10:45They need to be really charred and intensely cooked.
10:49This is like all alien to me. It's alien.
10:52Noreen is a whiz with South Asian flavours, but this is Mexico.
10:57She's clearly out of her comfort zone.
10:59A lot of the aunties watching this, if they don't like my cooking,
11:02they'll be, like, sending no marriage proposals.
11:06Alfie seems to love the food of Italy.
11:13Alfie understands really good, tasty food,
11:16but I think now he can actually afford to push himself a little bit more.
11:21Desserts are my downfall. I can't do desserts.
11:25I think I'm more of an instinctive cook than following a recipe.
11:27When I see cream and sugar, I just panic.
11:31Alfie will have to face his pudding nemesis
11:34with Alexina's version of a classic retro dessert,
11:38pineapple upside-down cake with roasted walnut custard.
11:43I don't do cakes. This is one of my weaknesses.
11:45This is not a simple cake and custard situation.
11:49There's licorice in there, there's rum, there's pineapple, there's roasted walnuts.
11:53These are quite bold flavours, and they need to be balanced.
11:58It's a bit dangerous, but I love it.
12:01Alfie's first got to cook all that pineapple, but also with caramel.
12:05Make it lovely and rich, put that into the bottom of a cake tin,
12:09make a cake mix, put the cake mix across the top.
12:12Alfie's got a lot of technique here.
12:14Alfie, hello.
12:16Hello. How do you feel about bitter flavours?
12:18Licorice is really good for the voice, for singing voice.
12:21Oh, really?
12:22Yeah, I drink a lot of licorice tea.
12:23So this cake is good for you, basically.
12:25Absolutely. I'm not very good at doing cakes.
12:28My disaster, my history with making cakes,
12:31goes back to my daughter's birthday party.
12:34I'd grilled some sardines in an oven,
12:38and then I decided to make her a birthday cake in the same oven.
12:42And she took a bite out of the cake and said it tastes like fish.
12:4835 minutes gone.
12:49You have just 55 minutes left.
12:55Oh, it's leaking.
12:57Sorry.
12:59Need some milk.
13:01Alfie has made the caramel and put it into an online tin.
13:04It's started to escape from the sides.
13:06I'm going a bit of a mess right now, and I don't know what to do.
13:10OK, breathe.
13:12It's just a cake.
13:13All right.
13:14It's actually going to be fine.
13:16Alan Wynne-Jones, world-class rugby star, and he's got great technique.
13:23But when it comes to cooking, why is he so delicate?
13:26He understands flavour, but he seems to be shy of it.
13:30I want him to be as bold with flavour as he is in a scrum.
13:34I've still got bold flavours ringing in my ears, so I'm going to keep chasing the flavours.
13:38He can't afford to be subtle with a dessert designed to pack a real punch, inspired by one of Alexina's favourite cocktails.
13:48Two very classic ideas.
13:51A pavlova married with the flavours of a negroni.
13:55A negroni is made with a really bitter liqueur, and it's really, really strong, and it's a bit of an acquired taste.
14:01The flavours in here are punchy, grapefruit zest in the meringue, a Seville orange curd, and then a bitter aperitif and grapefruit caramel over the top.
14:12The challenge is going to be getting the proportions right, because bitterness in it can really quickly overwhelm.
14:18Pavlova, a lovely crusted meringue whereby the shell is crispy on the outside and the inside needs to be marshmallow.
14:25Meringue, in such a short space of time, is really difficult.
14:31So they have to make sure the sugar's melted into that egg white properly.
14:39Do you like a pavlova?
14:40Yeah.
14:41Do you like a negroni?
14:42Yes, I do like a negroni.
14:43Happy days!
14:44Yeah, I do like a negroni.
14:45What you're going to have to contend with here is temperature.
14:48Everything's going to have to be cold when you put it together.
14:50If there's any heat left over in the meringues or in the caramel, it's going to melt the cream.
14:54OK.
14:58Oh, wow, use a scoop for it.
15:01Yeah.
15:02So you do maybe like that.
15:03There you go.
15:04Probably a two.
15:06And then what you want to do is get a spoon like this.
15:08To make the world.
15:09Exactly.
15:10I don't know if this is the right size, maybe.
15:12Yeah.
15:13Oh, I see.
15:14So you like that?
15:15It's like an eye socket.
15:16Yeah.
15:17The pavlovas themselves, Adam Wynn's got to get the right shape.
15:20There we go.
15:21Oh, come on now, buddy.
15:22Blue ball.
15:23Do you have a name for this one?
15:24Which one?
15:25This one.
15:26It looks like a little bird.
15:27Yeah, he's going to grow to be the size of him one day.
15:29Yeah.
15:30Well, we call that one John and this one going to be Halloween, right?
15:32So, this is the moment of truth now.
15:39Cook too long and they'll go too dark.
15:42Not cook long enough, we won't get that lovely texture of that marshmallow.
15:46We've got 45 minutes left.
15:47We are halfway.
15:49On her meatball dish, Jodie is concerned she's falling behind.
15:56I'm worried about time.
15:59Jodie is definitely up against it.
16:01She's got to finish the mustard sauce, she's got to get that cabbage cooked, she's got to get the fries cooked.
16:06Quite a lot of process and different elements in her dish.
16:09I think that is maybe a little bit overwhelming.
16:12But it's fine.
16:13I'll get it done.
16:15The main thing for her is getting those meatballs cooked.
16:18They need time to rest.
16:20Oh, no.
16:21Brick and a pat.
16:23I'll just squish it together or something.
16:27The caramelised cabbage, actually it's really important that you get some decent caramelisation on the outside,
16:33which adds a little bit of bitterness.
16:37God, I'm not the greatest at multitasking.
16:42Noreen's also feeling the pressure.
16:45Noreen has never made a taco before.
16:48Let's see what happens now.
16:50Tacos are a very tricky thing.
16:53Let's see.
16:54Ooh!
16:55Oh, my God.
16:56Whoa!
16:57I'm just sort of impressed that they're coming out a little bit taco-looking.
17:02Too thick, we've got a spare tyre.
17:05Too thin, then the taco shell is going to fall apart.
17:08It's a good workout for the arms as well.
17:10Noreen's first time making tacos and they've turned out beautifully.
17:14It looks great.
17:15I hope it tastes great as well.
17:18Her taco's a success.
17:20Noreen can focus on the accompaniments.
17:23We've got grapefruit salsa.
17:26It's also bringing freshness and acidity, and that is so great to cut through all the spiciness of the mushrooms.
17:31It's delicious.
17:33You've now got under half an hour.
17:38We need to pick up speed.
17:43Ashley's bavette steak is almost tenderised, and he's working on a corn polenta side.
17:50That polenta, it should hold up on the plate and be almost that creamy texture, but it should be rich in flavour.
17:57I'm getting caught in the crossfire with this polenta. The polenta's biting back.
18:03Pan.
18:04The success of his dish will rest upon Ashley's precise cooking of the bavette steak.
18:10We want the steak to be charred on the outside and a river of pink running through the centre.
18:15Super important to cut the bavette against the grain. If you don't, it will be really chewy.
18:20The amount of detail in the process is absolutely insane.
18:24After it's seeped out of the cake tin, Alfie's had to remake the caramel to go on top of the pineapple before he can add the batter.
18:34Has that got the baking powder in?
18:35Yeah, and the baking powder.
18:36Great, perfect. So that needs to go in there.
18:39There we go. That's looking like a cake batter now, isn't it?
18:45And he's racing to get the upside-down cake into the oven.
18:50Alfie got the cake in a little late.
18:51So we'll see if that's cooked.
18:55With the cake finally baking, he can turn his attention to its accompaniment.
19:00I've had better days.
19:04That roasted walnut custard requires you to make a walnut butter first,
19:09that you then incorporate into a creme anglaise.
19:12Walnuts, of course, is a bitter nut, so there's just different levels of flavour happening.
19:17I'm shaking like a leaf.
19:21So that's 15 minutes to go.
19:24Some of you needs to start winding this up.
19:30Across the kitchen, Alan Wynne's focusing on his Negroni pavlova toppings.
19:35Stop stirring it.
19:38Sorry.
19:40It's like being at home.
19:43He's got a Seville orange curd.
19:45Seville orange being really sharp and quite sour.
19:48Lovely, silky and smooth, but it should be quite thick.
19:52Almost the thickness of jam.
19:54Why am I stressing?
19:59A grapefruit caramel flavoured with a bitter liqueur.
20:03If that starts to crystallise, it's going to have to start all over again.
20:06When you do a wet caramel like this, you can't stir it.
20:11Ah, okay.
20:13If you do a dry caramel, you can stir it.
20:15Isn't there just one caramel?
20:17There isn't, I'm so sorry.
20:18Start again and you'll be good.
20:19I was just testing to see whether Alex Zena knew the recipe.
20:25Take two.
20:27So that's ten minutes left.
20:29Time is ticking.
20:33I'm worried about everything, but we'll make it work.
20:36It'll be fine.
20:38How do I plate this up?
20:40Mushrooms in the middle.
20:41Avocado crema.
20:42Yeah.
20:43Spoonful, mushrooms, and then the salsa and the...
20:46The sprinkling of these on top.
20:50I think it's got to be the other way up.
20:52Yeah, take that off.
20:54Oh, that looks like it's about to...
20:57Looks like it's what?
20:58Looks like it's about to go everywhere.
21:00Okay.
21:01What's happened?
21:02It's undercooked.
21:03I didn't get it in in time.
21:05Okay.
21:06Can we rescue any part of it?
21:07I'm going to try and present it as best I possibly can for you.
21:10Oh, no.
21:11Celebrities, you've got three minutes.
21:14Why are you so serious?
21:16Are we all done?
21:17I'm going to stay.
21:22There we go.
21:23Great.
21:25I think they're all right.
21:3260 seconds.
21:33That's it.
21:34Give us what you got.
21:40Ashley.
21:41Yeah.
21:42Do you want a slice of me mush?
21:43No.
21:44I do have anything to make, bud.
21:45Thank you very much.
21:46Thank you very much.
21:47That's all right.
21:48Ashley.
21:49Come up.
21:50Reality star Ashley has cooked Alexina's charred bavette steak with
21:55paprika and onion-melting tomatoes, on a bed of polenta, and a
21:57pan.
21:58That's it.
21:59That's it.
22:00Time's up.
22:01All done.
22:02Step away from your benches.
22:03Do you want a slice of me mush?
22:04No.
22:05I do have anything to make, bud.
22:06Thank you very much.
22:07That's all right.
22:08Ashley.
22:09Ashley.
22:10Come up.
22:11Reality star Ashley has cooked Alexina's charred bavette steak with
22:19paprika and onion-melting tomatoes, on a bed of polenta, and
22:25finished with a bitter chipotle espresso butter.
22:29I love the way you've cooked the bavette.
22:40It's got a good char on the outside.
22:42And you've also cut it across the grain so it's not chewy or too
22:46tough.
22:47I'm really impressed.
22:48You've done a great job.
22:50This is a really beautiful plate of food.
22:55That coffee, you've really nailed that.
22:58It's bitter, but it's delicious.
23:00But what I love the most is the polenta.
23:03You've got so much flavour.
23:05This hangs together really, really beautifully.
23:08You've got sweet tomatoes then going to that real warmth coming
23:12from those spices which you've roasted really, really well.
23:15This is about balance, about sophistication, and about being
23:19daring.
23:20And you've done exactly that.
23:23I didn't know what anything was when I received the recipe.
23:27And I'm so grateful that I stuck it out because I'm learning
23:31and I'm actually getting better.
23:33Jodie, come up.
23:36Gladiator Jodie has cooked pork and cranberry meatballs,
23:41served with a mustard sauce, along with caramelised hispy cabbage
23:47and chips.
23:48When it comes to the meatballs, they actually taste really good,
24:01and there's that nice cranberry bitterness and sharpness cutting
24:04through the pork.
24:05What you needed to do was just cut everything a lot finer.
24:08Big chunks in there, and that's what's causing them to kind of
24:11fall apart.
24:12Cabbage, all you needed was to just get a bit more caramelisation
24:15on there in the pan.
24:17This dish really suffered from the fact that, at one point,
24:22you just became really frozen by everything that needed to be done.
24:26However, you can make me some more of these chips any day.
24:30We've got some great flavours here.
24:32We've got some issues with technique.
24:34Your mustard sauce, you've cooked it so much it's gone too thick
24:38and it's come a bit too claggy and heavy underneath there.
24:41You were poaching that recipe, I think was probably like a contender
24:46approaching gladiator.
24:47I mean, the fear in your eyes.
24:50Don't be scared of it.
24:52Thanks, Jodie.
24:55I'm feeling a bit gutted, cos that one, great.
24:59But, to be honest, I thought we were going to be a lot worse
25:01than that.
25:02Noreen.
25:03Comedian Noreen has made Alexina's Corn Tacos,
25:08topped with charred spiced oyster mushrooms
25:11and an avocado, coconut and green chilli crema,
25:15accompanied by a grapefruit, cucumber and radish salsa.
25:27This is your first ever taco.
25:29Ever.
25:30It's lovely, it's extraordinary.
25:32So there's green chilli, there's cayenne.
25:35I love that as you eat this, the heat just builds and builds.
25:40The roasted corn tacos are great.
25:42Perfect size, perfectly pressed.
25:45The oyster mushrooms have crispiness, which is what you wanted.
25:49Really great job, well done.
25:52Talk about bitterness and sweetness
25:54and how these things marry together.
25:56I think it's a great dish.
25:59Working with quite a complex recipe, you're just panicking,
26:02thinking, gosh, I'm only on number eight
26:04and this has got 16 parts.
26:07So I'm quite impressed with myself.
26:10Alfie, come and talk to us.
26:12OK.
26:17Singer Alfie has made Alexina's take
26:19on an upside-down cake,
26:21with licorice, rum and caramelised pineapple,
26:25served with a roasted walnut custard.
26:37The caramelised pineapple, I'm getting that lovely, spicy,
26:40slightly bittersweet licorice flavour in the background.
26:43I'm also getting bitterness from the rum.
26:45Look, it didn't go perfectly,
26:48but actually the flavours that are on the plate are delicious.
26:53The people dining don't need to know your original plan.
26:57And what you salvaged, as you can see,
26:59I've eaten it in huge chunks.
27:01It's a delicious, toffee, sweet, licorice,
27:05slightly bitter cake,
27:08with a boozy slice of very nice pineapple.
27:11Did you get it right? Did you get it wrong?
27:14Alfie don't mind, it tastes great.
27:16And the texture of the cake is like ginger cake.
27:19Slightly soggy and soft,
27:21but crispy on the outside,
27:23with that really beautiful bittersweet caramel.
27:25And I really like that with my cake
27:27you've given me a walnut milkshake.
27:29Thank you very much indeed.
27:31It's way too thin.
27:32Yeah.
27:33But the bittersweet of roasted walnuts,
27:35through that, is delicious.
27:37Thank you so much. Thank you.
27:39I've learned when things go wrong,
27:41do your best you can.
27:43What was on the plate did taste okay,
27:45so I'm grateful for that.
27:48Alan Wynne.
27:49Up last, rugby legend Alan Wynne,
27:53has made individual Negroni Pavlovas,
27:57topped with vanilla Chantilly cream,
27:59fresh grapefruit,
28:01a Seville orange curd,
28:03and a bitter liqueur and grapefruit caramel.
28:07A nice, crunchy outside on the pavlova,
28:21and then it's marshmallow-y inside.
28:23Seville orange curd.
28:25It tastes great.
28:26Mm-hm.
28:27Just wanted the caramel to be a little bit thicker,
28:29so you get that hit of the bitter aperitif that's in there.
28:32Mm-hm.
28:33But I think you've done really, really well.
28:36There is the distinct flavour of a Negroni.
28:39Lovely bitterness from that grapefruit,
28:41going with that sweet Chantilly cream.
28:43It's great.
28:44For me, this is extraordinary.
28:48A real whirlwind of sweet and sour
28:52and delicate and crunchy.
28:54This is a difficult thing to pull off.
28:56Yep.
28:59I tried to employ more flavour today.
29:01John wanted me to be bold,
29:03so I put a bit of extra in there for him.
29:04I'm just happy that he enjoyed it.
29:08That was not an easy challenge.
29:10You all did me proud.
29:12Well done.
29:14Alexina, how was that watching your recipes
29:24being made by the celebs?
29:26I feel like it's a full-circle moment
29:28to have been on this show as a contestant.
29:30I hope they learnt something.
29:32Thanks, Alexander. See you later.
29:34Did anyone else find that really hard?
29:36I thought it was made to be easier with the recipes.
29:38I think I won the prize for the dirtiest apron.
29:41Well done.
29:42That was quite the experience.
29:47There was panic, there was chaos,
29:49but I do think they learned lessons along the way.
29:52What they do next really counts.
30:04Now you're back to cooking your own creations.
30:08You've got a brief to cook for us.
30:11Your idea of a dinner party.
30:13Two courses, a main course, a dessert, one hour.
30:17You are all cooking for a place in a quarter-final.
30:20Give it everything you've got.
30:22Sadly, one of you will be going home.
30:25Let's cook.
30:26This isn't a wet Wednesday night dinner.
30:28I want to feel like I'm a big deal around at their house.
30:30This is about being grand and showing off.
30:32This is a dinner party after all.
30:34It's got to be special.
30:35I'm feeling a lot calmer.
30:36The last few challenges I've been a headless chicken running all over the place.
30:42Right now, it's all the playful.
30:43I'm going to keep a smile on my face.
30:44Try not to let the pressure get to me.
30:45I've put my best earrings on.
30:46Really?
30:47I'm here for dinner.
30:48What's going on?
30:49No need to dress up to come round our house.
30:50You know?
30:51But no, I think I want to do something relatively simple.
30:52A classic sea bass with fennel sauce and then a lemon cheese cake.
30:57Sea bass, I'm not very good at catching it, but I'm better at eating it.
31:02Living on the coast in Gower.
31:03I've got a few friends that will always drop off a few silver bars, as they call them,
31:08after a good day's haul.
31:09A piece of sea bass.
31:10It's going to be a little bit better.
31:11I'm going to let the pressure get to me.
31:12I've put my best earrings on.
31:13I'm here for dinner.
31:14What's going on?
31:15No need to dress up to come round our house.
31:16No need to dress up to come round our house.
31:17No.
31:18But no, I think I want to do something relatively simple.
31:19A classic sea bass, a fennel sauce, and then a lemon cheesecake.
31:24A sea bass, I'm not very good at catching it, but I'm better at eating it.
31:26It's a sea bass.
31:27It's going to take only minutes to cook.
31:29Otherwise, it will start to dry out.
31:31Lovely, flaky, soft bits of fish is what we're looking for.
31:35And a fennel sauce, is that a normal thing in Alan Wynne's house?
31:38On the coast, there's a lot of wild fennel.
31:41The smells of home.
31:43Fennel is a bulb.
31:44It's quite fibrous.
31:46He needs to extract lots and lots of flavour from that.
31:49And then he's going to add some white wine.
31:51It really makes the sauce itself quite rich.
31:54That's what we want, bold flavours.
31:57Ah, I've done that twice now.
31:59Brush in.
32:00Then we've got crushed new potatoes and some asparagus.
32:03Tried lots on.
32:04Dessert we're being promised, a lemon cheesecake with a raspberry sauce.
32:09We want a lovely, soft, creamy cheesecake.
32:12The biscuit base being crumbly, not too hard.
32:14And the raspberry sauce, tasting of raspberries.
32:17Who's coming to this dinner party?
32:20Even after some of the Welsh greats, Phil Bennett, Sir Gareth Edwards.
32:23They know good food and definitely have some good stories to tell.
32:26And people with big appetites.
32:27Oh, accomplished appetites, I think so, yeah.
32:30I think that's pretty much done.
32:39There's a kind of pressure here because I'm wanting to bring my heritage into this.
32:43You're having a regal dish tonight.
32:46Vegetable divani handi.
32:48This apparently was made for the royals.
32:51It was pulled out on special occasions.
32:52OK.
32:53So it's not your average curry because it's got a special cashew nut sauce.
32:56It will also have cream in there.
32:58I feel honoured already.
33:00But if I'm on MasterChef, I can't just make an average curry.
33:03Whether it turns out regal will be another thing.
33:08Big array of spices in there, including Kashmiri chilli.
33:11Slightly spicy hot but really smoky.
33:14Noreen's got little tiny bits of cauliflower and beans going in there.
33:19Oh, gosh, gosh, gosh.
33:22Just hope they're not going to be overcooked.
33:24Is this a family recipe?
33:26No, it's not.
33:27Even my family will be like, what are you cooking, Noreen?
33:29We've never seen you make that before.
33:32What's going with it?
33:34So you'll get some buttered rotties if I have enough time.
33:37Oh, my God.
33:38I don't know how my rotti aren't going to come out.
33:41Can I just apologise in advance in case it doesn't turn out correctly?
33:46For dessert, we've got something called savia or samia,
33:50depending upon where you are from in the subcontinent.
33:52It's a dessert made from vermicelli,
33:54very, very fine wheat pasta.
33:56I need to thicken up my vermicelli or kelly, whatever you call it, vermicelli.
34:03And soaked with sweet milk and the flavours of cardamom and cinnamon.
34:08Growing up, it was something that we always had on special occasions like Eve.
34:13So I remember waking up and just smelling that, oh, samia smell coming from the kitchen.
34:18This is going to be sweet.
34:20Little punches of different spices.
34:22That's what we want.
34:24That's 30 minutes left.
34:27That's halfway.
34:28Oh, God.
34:29Do you not like touching chicken?
34:31No.
34:32You battle people with giant cotton buds and you're freaked out by a bit of chicken.
34:37Cotton buds?
34:38Yeah, those big things look like cotton buds.
34:40Huge old sticks.
34:41Well, you've learnt something today.
34:42Yeah.
34:43Jodie's going for a pappardelle thick pasta served with spiced chicken and chorizo and tomato sauce.
34:51Being a professional rugby player, it's all about fueling your body so you can't go wrong with a bowl of pasta.
34:57Jodie's used to using food as fuel and not worry about how it tastes.
35:03And what she's going to do today has to be full of flavour.
35:07I want to just make it spicy because I am quite bland.
35:11So I'm trying to push myself to be, like, more flavour.
35:14She's using chicken breasts and her rissa, rich with chillies and red peppers.
35:20Charitha, which is already spiced, and it becomes really quite hot.
35:25I'm imagining this dinner party.
35:28Gladiators around, you make a big pasta for everybody.
35:32The gladiators eat a lot of food.
35:35Giant for his breakfast, he has a massive baking bowl of oats, like, to the top.
35:40It's actually ridiculous.
35:42We've also got tomatoes going in to make a little sauce that wraps around the whole lot.
35:47This pasta and sauce and chicken all needs to become one.
35:52I'm losing plot at this rate.
35:55Well, that's the hope.
35:58What's your dessert?
35:59Lemon cheesecake.
36:00Cheesecake is my favourite dessert.
36:02So you must know your way round one.
36:03I can eat them, but faking them is a different story.
36:08Today in the Mars Chef kitchen, we've got lemon cheesecake wars.
36:12I do have concerns.
36:14Alan's is a slight cut of rub with raspberry sauce.
36:19Jodie may well have the simpler one.
36:23Jodie's making her cheesecake in a large cake tin.
36:27The problem with the big cheesecake, that if it's not set, it's just going to fall over the plate.
36:31That's going to be a blabber mush.
36:33She's only got about half an hour.
36:36Let's see.
36:37We'll be fine.
36:43I do like to throw dinner parties.
36:45I remember my 40th birthday and the night ended up in me jumping off the roof of my house into a swimming pool.
36:54I won't be doing that today.
36:59What are you cooking today?
37:00I'm doing a loin of venison with a pork gravy.
37:04A loin of venison, which has been coated in pepper, which is pan fried, so it's got a nice crust on the outside.
37:10That would give us flavour.
37:13With this venison, we have got crushed swedes and carrots and buttered cavallonera.
37:19And we've got port going together with stock to make a sauce.
37:25I hear that you have gravy on your rider when you're out touring.
37:30I really do.
37:31I don't know.
37:32It's a northern thing.
37:33It must be.
37:34I know.
37:35But you must like your gravy, isn't it?
37:36I do.
37:37That is one of the happiest sides in the kitchen for me.
37:41That sauce is going to take time to reduce down to give us a lovely, silky, glossy sauce.
37:46I think it should be okay.
37:47Fingers crossed.
37:48Dessert, we have got an orange posset served with some berries and some flaked almonds.
37:56For a man that doesn't like puddings, you're making a posset.
38:00I'm trying to.
38:01A posset is science.
38:02I know.
38:03I know.
38:04I'm trying to turn a page here.
38:06Orange posset, it's about taking acid and milk and bringing the two things together so they don't curdle, but they set.
38:14How do you make your dinner parties feel special and extra bling?
38:18When a song is requested, I will give them a song.
38:21I will accept a line if you'd like to sing a line.
38:23I shall sing it.
38:24Please, go on.
38:25I shall sing it.
38:26I shall sing it.
38:27I shall sing it.
38:28I shall sing it.
38:31I shall sing it.
38:32I shall sing it.
38:34I shall sing it.
38:35I shall sing it.
38:36I shall sing it.
38:37Oh my God.
38:38Okay, you're through to the next round.
38:39through to the next round.
38:47That's 20 minutes to go.
38:49Oh, God.
38:52This could be Megamassi.
38:54Ashley, you always look so beautifully put together.
38:57I think you have dinner parties.
38:59I wouldn't say I have dinner parties, but I always host.
39:01Are you saying you're just more about the vibes
39:03of somebody else who's going to cook?
39:05100%.
39:06So I've got fillet steak with delicious red wine sauce,
39:09I'm hoping.
39:10OK.
39:11I'm not a sauce guy.
39:12See, as a northern person, I don't understand that.
39:14We have to have our food quite moist.
39:17It needs to be reduced down so it's thick enough and not thin
39:21as if somebody's just poured a bowl of wine on the plate.
39:24We want a perfect steak.
39:26I like steak very rare, but I'm doing it more medium rare today.
39:32Nice and brown on the outside, seasoned very, very well,
39:34and enough time to rest.
39:37And what we have for dessert?
39:38Chunky chocolate chip cookies.
39:41OK.
39:44Bam.
39:45A good cookie is not easy to make.
39:48Look at that.
39:50Look at that.
39:51And he's got to make sure he gets that mixture absolutely right.
39:55Oh, I've got an absolute concentration face on that.
39:59We don't want a hard cookie.
40:00We want a soft, chewy cookie with lots and lots of chocolate chips
40:03through it.
40:04And on the side, we've got a little bottle of milk.
40:07I always remember having cookies and milk.
40:09And if I was well-behaved as a kid,
40:11I used to be allowed to have it before I went to bed.
40:15The cookie's a nice little treat to say, goodbye, see you later.
40:17I'm going to bed.
40:18If that was my house, I'd be giving them out at about 8.30.
40:20Ha, ha, ha, ha.
40:29That's 10 minutes left.
40:3110 minutes.
40:34All right.
40:37Oh, no, this is going bad.
40:39I wanted to do a circle, but that's gone absolute shambles.
40:44So now I'm just trying to save it.
40:46I'm shaking like this is absolute chaos.
40:51Oh, the base is on the floor.
40:57Come on.
41:09You've got just four minutes, everybody.
41:11Four minutes left.
41:15It's an absolute disaster, isn't it?
41:17Man.
41:18You need to get it plated up now.
41:23God, tomatoes are crozzled.
41:25I've burnt them.
41:26I forgot about them.
41:28Guys, you've got just two minutes left.
41:30Finishing touches, please.
41:34A bit of butter on top.
41:39Come on, man.
41:45It's gone.
41:46There's no base.
41:47Look at that.
41:49It was really cute when I practice.
41:5230 seconds.
41:53Last things on the plate, please.
42:04Shaking again, guys.
42:05Damn.
42:06Look at the state of that.
42:09That's it.
42:09Time's up.
42:10All done.
42:12Wow.
42:13What a buzz.
42:16I'm just happy that it got done on time.
42:20Alan Wynn.
42:24For his dinner party main, Alan Wynn has served sea bass
42:29with asparagus and crushed new potatoes, along with a fennel,
42:34cream, and white wine sauce.
42:44Fish skin isn't as crisp as it could be.
42:48However, I love the flesh.
42:50I love how it goes with the buttery potatoes, well-seasoned asparagus.
42:55To me, this is delicious.
42:57It feels like a classy thing that you've cooked for us.
43:01Your sauce is great.
43:02A lovely sort of essence of fennel in there.
43:04A little bit of sharpness coming from the white wine.
43:08I love the texture of it.
43:09It's nice and creamy.
43:10Thanks.
43:11Elegant dinner party, Alan Wynn.
43:13I know.
43:14Who would have thought it, huh?
43:15Huh?
43:16There we are.
43:17For dessert, Alan Wynn has made individual lemon cheesecakes,
43:23topped with lemon zest, and served with a raspberry sauce.
43:34What I love is it tastes like actual lemons, sharp and punchy.
43:42And I love the lemon zest that you've got across the top.
43:45It really lifts it.
43:47You've still got a cheesecake wobble.
43:49The biscuit, very, very buttery, slightly malty.
43:52Lovely raspberry sauce, slightly sharp and sour.
43:56The flavor is what we've been asking for through this competition.
43:59Bright, they're vibrant, and they're defined.
44:02Good on you.
44:02Thank you very much.
44:03Thanks, Alan.
44:08I think to be able to nail the flavor that they've been asking him for
44:12is pleasing.
44:14Really happy, actually.
44:15Noreen.
44:18For her main, Noreen has made Devani Handy, a mixed vegetable curry in a
44:24Kashmiri spiced cashew and cream sauce, served with buttered roti bread.
44:30Smells great.
44:30Mm-hmm.
44:31The sauce and the flavors is great.
44:32First mouthful, a really quite nutty cauliflower, but then smoky warmth with Kashmiri chili, unsuspecting
44:49and a bit of a creeper.
44:50The rotis are ace.
44:53Doing this a long time, and so many people get them wrong.
44:55They're so lovely and thin.
44:57For me, fantastic.
44:59For me, the veg is a bit under.
45:02It's quite crunchy, just needed a bit longer.
45:06I love the silkiness of the cashew sauce.
45:08I think it's very well balanced.
45:10I like the fact that you've made something royal, and it does feel decadent.
45:14Noreen's dessert is Sevilla, vermicelli noodles in a sweetened milk, flavored with cardamom
45:25and cinnamon, topped with crushed pistachios.
45:28I love its texture.
45:38It's like the most delicious, decadent rice pudding, creamy and fragrant.
45:46It's a whole new way of eating carbohydrate for me.
45:49I want to taste more cardamom and cinnamon.
45:52Cardamom's quite strong and ferocious, cinnamon's really comforting, and I feel there could be
45:56more of that in there.
45:58It's very, very subtle indeed.
46:04I am so relieved.
46:06I think in that time limit, I did the best I could.
46:11Jodie.
46:12Jodie's mane is plain pappadelli pasta, with harissa chicken and chorizo, spinach and
46:23roasted cherry tomatoes.
46:33Your pasta is cooked really, really well.
46:35The chicken is cooked nicely.
46:37I can taste harissa, that lovely, rich, smoky flavour.
46:41And there's paprika coming through from that sausage.
46:44You have actually got a dish which is fuel and flavour, but you seem to have forgotten
46:50the sauce.
46:53Jodie, there are some good things in this bowl separately, but at the moment they're all
47:00sitting in different corners of the bowl, not speaking to each other.
47:03They haven't became a dish that hangs together.
47:09For dessert, Jodie is serving lemon cheesecake, topped with fresh lemon and raspberries.
47:15Jodie, you're shaking your head.
47:17Absolute disaster, I tell you.
47:19Look at the state of that.
47:22Making a cheesecake in under an hour, in a big container like that, I didn't think it
47:34was going to set at all, and it's perfectly set.
47:37There's simply not enough butter in your base, so the biscuit hasn't held together.
47:41Lovely flavour of cream cheese, I would like it to be more of lemon.
47:46Jodie, I love your cheesecake topping, creamy, it's set, it has the zing.
47:54The one thing this cheesecake is missing is a base.
48:01It was just one of those moments where everything that could have gone wrong, went wrong, and
48:06I just completely panicked, but the main thing was just to try and get two plates up by the
48:11end of it, and I did, even if it looked like a five-year-old had done it.
48:15Alfie.
48:16Alfie.
48:17Good luck.
48:19Alfie's main course is peppered venison loin, crushed Sweden carrot, crispy and buttered
48:27cavallonero, served with a port cream sauce.
48:32Alfie, the flavours here are just wonderful.
48:45I love the venison, that is perfectly medium rare.
48:49The colour that you've got round its edges, you've seared it with some sort of aromatic,
48:53you can really tell.
48:55But one of the things I love the most about this is the cavallonero done two ways, because
49:00that's when you're just kind of showboating.
49:02Friday night at Alfie's house, I'm absolutely in.
49:05Okay.
49:06I can make it next week.
49:08Okay.
49:09Wow, it packs a punch on flavour.
49:11The sauce, port and then a little richness of cream, giving sweet, sharp, peppery flavour,
49:17is really, really good.
49:19You've got heat coming from those Swedes, and they are really quite peppery and strong,
49:24but sweet carrot as well.
49:26I've got no complaints here, Alfie.
49:29For dessert, Alfie is serving a blood orange posset, topped with mixed berries and toasted
49:37flaked almonds.
49:48We've got a lovely, delicate marrying of cream and sugar and citrus, and you've really got
49:54the sharp flavours of the blood orange into there.
49:56Love it, love it, love it.
49:58There's a lovely, sharp bitterness from that blood orange, which has then got the sort
50:02of creaminess coming from the posset.
50:04There's the bitterness of almonds, sharpness from those blackberries.
50:07I love the way that's all dancing around.
50:09A posset's a really quite difficult thing to get right.
50:12I think you've done a great job.
50:13Thank you so much.
50:15John said it packed a punch.
50:19I'm like holding back a tear.
50:20It's ridiculous.
50:24Last up is Ashley.
50:26He's serving fillet steak, crushed new potatoes, honey glazed carrots, and a red wine sauce.
50:35Your red wine sauce is very, very thin.
50:42Whoa!
50:45That sauce, it needs to be cooked down more.
50:47You need to get rid of that alcohol.
50:48I love a drink, me, so...
50:50I think that your steak is delicious and beautifully cooked.
51:04Your carrots could have been tidied up a bit more.
51:06But the potatoes, every single one of them, crispy, well seasoned.
51:11Every one is a treat.
51:13The steak, potatoes and carrots need a sauce to bring it all together.
51:17It's very hard to make a sauce if you don't particularly like them.
51:20Yeah.
51:23Inspired by his own childhood treat, for dessert, Ashley is serving chunky chocolate chip cookies,
51:31along with a salted caramel dipping sauce and a bottle of milk.
51:36This is what you used to have before you went to bed?
51:38When I behaved myself, so it was a very rare occasion.
51:40I would be bouncing off the walls with that.
51:43I mean, look at me.
51:44Good cooking.
51:53Nice and crumbly.
51:54Caramel sauce.
51:55Slightly sweet.
51:56But I like the way you compensate it with that good amount of salt.
52:00There's just something so playful and endearing about this.
52:04Like a full bar of chocolate, just lightly wrapped in a biscuity cloak.
52:11Heaven.
52:12The milk reminds me of being five years old and going to school in the 70s in Carlisle.
52:19So, thank you for making me emotional.
52:23I was unapologetically myself for this meal.
52:26But if I manage to get through, I'm going to have to start upping my game.
52:33What a round that was.
52:36You really did cook your hearts out.
52:39Now a decision has to be made.
52:41You haven't made this easy for us.
52:44Thanks so much indeed.
52:46Honestly guys, I'm really disappointed that you all actually did well.
53:03I can't help it that mine was brilliant.
53:10We've got a decision to make.
53:15We've got four quarter-final places and that does mean that somebody's leaving the competition.
53:20It's very difficult because there's a real fire in all of them right now.
53:24Their cooking is showing it.
53:26Cook of the day?
53:27Alfie Bow, you can't deny those flavours.
53:30Great venison, really good mash.
53:32The sauce was fantastic.
53:34I love that blood orange posset, slightly bitter, the sharpness of the arms across the top.
53:39He's finding his stride.
53:40I think you're absolutely right.
53:41Alfie's got himself a place in the quarter-final.
53:43Alan Wynne.
53:46The fish, perfect.
53:48Fennel sauce was exquisite.
53:50That cheesecake for me was flavoured fantastically.
53:54It was bold.
53:55Alan Wynne's got himself a place in the quarter-final.
53:57Absolutely.
53:58Three other people to talk about.
54:00Noreen, Jodie, Ashley.
54:04Ashley, piece of steak, potatoes, delicious, but he promised a sauce.
54:10It was not a sauce.
54:12He pulled it back with that dessert.
54:14He made the most decadent cookie, which for me was inspired.
54:20Noreen made his davani handy.
54:23Lovely spicing, lovely flavoury.
54:25Rotis were perfect.
54:26The vegetables weren't just al dente, they were kind of raw.
54:30Dessert, wonderful texture, but we were promised cardamon and cinnamon,
54:35and we didn't get either.
54:37Today, Jodie had all the makings of a great pasta dish,
54:41but somewhere along the way, she ended up with four or five ingredients
54:45in a plate, all sitting separately.
54:48She's trying really, really hard, but we had a cheesecake
54:51and the base didn't work.
54:58If I make it to the quarter-finals, I'd be shocked,
55:01and I'll definitely have to take on the feedback
55:03and try and get a little bit better.
55:05I really want to keep going.
55:07The more challenges you take on, the more it spurs you on
55:10to see how much further can I go, how much more potential do I have.
55:13It's done now, so it's just a waiting game.
55:17I'd say I'm a little bit nervous.
55:19Fingers crossed, I'll still in.
55:35If I start this competition as celebs,
55:37and you've left the celebrity at the door,
55:39and we are seeing cooks emerging.
55:41And I've got to say, I'm really impressed.
55:48Somebody does have to leave the competition today.
55:53The celebrity leaving us is...
56:03Jodie.
56:05It's been terrifying, but I've actually enjoyed it.
56:10Thank you, Jodie.
56:13I always like to encourage kids to do things that scare them,
56:16and doing this was literally terrifying for me,
56:19but I've done it.
56:21And even if it was a complete disaster at times,
56:23I've learnt a lot and I've enjoyed it along the way.
56:29Congratulations, you must have quarter-finals.
56:31I mean, I knew I was going to get through it.
56:38Nah, I'm joking.
56:39I'll be honest, standing up here was really nerve-wracking.
56:42I'm just pleased that I did enough,
56:44and now I've really got it on my game.
56:48Wow, me a quarter-finalist on MasterChef.
56:52The pressure is on.
56:55I'm proud of myself.
56:56I want to see how far I can possibly get.
56:59I just want to beat Ashley, basically.
57:04We had some good fun,
57:05so as long as we can enjoy, learn, keep going,
57:07anything can happen.
57:09I'm looking forward to see Alfie beat Ashley as well.
57:12Well done.
57:13I can't believe it.
57:14I can't believe it.
57:19Next time.
57:20Making a right mess.
57:21It's the quarter-final.
57:23Oh, damn it.
57:24And Alfie.
57:25Playing by the seat of my pants right now.
57:28Noreen.
57:29Alan Wynn.
57:30Squeezy bottle.
57:31And Ashley are back.
57:34To fight for a place.
57:36What's he done to John?
57:39In the semi-final.
57:41I really enjoyed the punchy flavours.
57:43Very good, yeah.
57:44But...
57:48From the top of the tongue.
57:49We're not.
57:50And we're staying with him.
57:52I mean, the sea-final.
57:53We're not alone.
57:54We're staying with you.
57:55To fight for the sea.
57:56We're staying with you.
57:57We don't stand up.
57:59We're staying with you.
58:00We were staying with you.
58:01The sea-final.
58:02Transcription by CastingWords
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