Celebrity Masterchef - Season 20 Episode 11
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00:00It's the Celebrity MasterChef semi-finals.
00:05And only the seven best cooks remain.
00:09Yay! Still here!
00:14It's been a lot of fun and a massive learning curve.
00:17I feel like a bit of a chef now.
00:21It's not quite tackles, scrums and line-ups,
00:24but I think I really enjoy being out of my comfort zone in a strange way.
00:27It's really testing me.
00:29It's pushing me to my limits.
00:32Tonight, the pressure ramps up.
00:35Wow!
00:37As the celebrities are challenged with cooking for an Italian culinary icon.
00:44This should be absolutely delicious,
00:46and if it's not, I don't know what I've done.
00:49Before battling it out to secure their place in the final six.
00:54In the back of my mind, there is that little voice saying,
00:57you could get through to the final.
00:59I am a very competitive person.
01:03As much as I don't like to admit it.
01:07This just got a lot more intense.
01:09You're only really as good as your last cook.
01:11If I mess something up, I can go home.
01:13We've got ourselves seven absolutely fantastic cooks,
01:17but there's a huge amount of work to do before seven goes to six.
01:21They're here to make great food.
01:23It's time to front up or go home.
01:25It's time to front up or go home.
01:26Welcome back to the MasterChef kitchen.
01:36You are our magnificent seven.
01:40This next challenge is going to be tough, but a real honour.
01:59We have invited a very special guest.
02:03Italian cooking royalty, Gennaro Cantaldo.
02:08Hi, Grace.
02:10Welcome.
02:11Thank you very much.
02:14Oh, my God.
02:15So exciting.
02:19Cooking maestro Gennaro Cantaldo has dedicated his life to food.
02:24I'm cooking so good.
02:28Widely known for mentoring a young Jamie Oliver in his passion for Italian cuisine,
02:33Gennaro's kitchen career spans over 50 years.
02:38He's also published 15 chart-topping Italian cookbooks, run his own award-winning restaurant,
02:45and his playful and positive Italian spirit has made him one of the UK's best-loved chefs and TV favourites.
02:53Are you greedy?
02:55Yes, I'm greedy for life.
02:57I'm greedy with food, but to greedy Italians.
03:00I was born in Amalfi Coast.
03:04The sea was my swimming pool.
03:06Mountain was the garden.
03:09My father, he was a great, great cook.
03:13And one thing I learned from my father, Italian food is to respect the ingredients.
03:22I went in the kitchen at the age of 10, and I saw this love, passion, culture.
03:29So I always wanted to work and cook with food.
03:34And at 76 years old, his love of cooking shows no sign of waning.
03:42It's the table.
03:43It's family.
03:44It's a celebration.
03:46And I'm still cooking every day.
03:52Each one of you, you're going to cook some of my beautiful recipe,
03:58which should have come from my heart, and there is a lot of history behind.
04:04At the end of this, we will choose a cook of the day.
04:08And that person will go straight through to the next round,
04:12where the remaining six will have to cook again to secure their place.
04:17One hour, 30 minutes.
04:19Let's cook.
04:20Cooking Gennaro's food is an immense responsibility.
04:29I'm a bit starstruck, to be honest.
04:31Taking quite simple, humble ingredients and then creating something fabulous.
04:37It's Italian, so I'm hoping I'm going to grab this with both hands
04:41and give it my best shot. I really am.
04:44There's little tricks here. These are ordinary, everyday recipes.
04:48From what I know of Gennaro, his recipe is quite strange sometimes.
04:53He, like, puts things that you wouldn't expect together.
04:55Dawn O'Porter, author and broadcaster.
04:59She sets herself a Herculean task every time.
05:03She's impressive, she's inventive, but sometimes she overfaces herself.
05:10Dawn is being tasked with one of Gennaro's more unusual desserts
05:14that is centred around a vegetable.
05:16Chocolate aubergines.
05:19Can you imagine aubergines?
05:22With the chocolate.
05:24What are you doing?
05:26Actually, aubergines and chocolate, in my region, goes everywhere.
05:30Aubergine slices.
05:32Are they too thin?
05:33No, they're all right.
05:35Fried till they're slightly crispy and then layered with a mixture
05:38which is almost like a chocolate mousse.
05:40Think tiramisu, without the sponge fingers, but with aubergines in the centre instead.
05:46What a great way to use a vegetable.
05:50My favourite thing that I make my kids is avocado chocolate mousse.
05:53So, I like hiding vegetables in puddings.
05:56That is fantastic.
05:57Yeah.
05:58I think it's going to be great.
05:59And a little bit of crispy because they're deep-fried.
06:02It is indeed.
06:03There's magic inside there.
06:06You fry them and then you batter them and then you fry them again.
06:09I mean, I'm into double-fried stuff.
06:10Aubergines have a real habit of soaking up oil until they're just, like, mushy, caught on the wall or being undercooked.
06:20She's got to make sure they're not greasy in any way at all.
06:23I'm worried about soggy aubergines and lumpy chocolate sauce.
06:26You know, everyday worries and woes.
06:33Alan Wynn, rugby legend.
06:36He's precise and he's technical.
06:37All we asked him to do was add a little bit more flavour.
06:40It's becoming bold.
06:41It's becoming a bit brasher.
06:43He is a good cook.
06:45The Italian food, very good at eating it.
06:47Whether I'm any good at cooking it, we'll see.
06:50Yeah, it's going to be an interesting one.
06:52Alan Wynn is underway with a pork mince and salami filling
06:56for a deceptively technical dish celebrating one of the humblest of ingredients.
07:01Alan Wynn is literally up to his armpits in cabbage leaves and stuffing.
07:05Chennaro's brought a recipe which is typically made at home by an Italian nonna who's probably made it for 45 years.
07:15I like this particular recipe because there is no wastage.
07:19Stop the cabbage until you can feed on a big family.
07:21This is farmer's food.
07:24This is food born out of necessity.
07:26It's using all the things that are probably being left over.
07:29A little bit of old salami, a little bit of mince, a few spices here and there.
07:33A whole cabbage which is blanched.
07:36It's then taken apart and in between each one of those leaves there should be the right amount of meat filling to give real flavour.
07:43Whole stuffed cabbage, Alan Wynn.
07:48Yeah.
07:50Something you've ever done before?
07:51No, I've done the other way around.
07:53Stuffed meat with vegetables but never stuffed a vegetable with meat.
07:57So, interesting to see how it comes out.
08:00It's in a sherry dish.
08:02You don't just have a cabbage you eat yourself.
08:03Also, it lasts for the next day as well.
08:06Not with people the size of Alan Wynn, it won't.
08:08Let's have a look, stand there.
08:10Jesus.
08:14Once you stack it, you tidy them up.
08:17You boil it.
08:18Cabbage can take a long time to cook, also can be very tough.
08:22I don't want it to fall apart when I pull it over there.
08:24And then when you actually remove it, everything is tender.
08:29Actor Katie McGlynn has shown us that she loves a crowd pleaser, she loves comfort food, and she is pushing herself as hard as she possibly can.
08:38No doubt Katie McGlynn has grown in confidence.
08:41My grandad always taught me about Italian food.
08:45He wasn't actually technically Italian, I don't think, but he acted like he was.
08:50He was always dancing around the room singing Amore.
08:53I'm the same. I dance around in my kitchen singing Amore.
08:56Katie's been challenged with Gennaro's Italian twist on a French classic.
09:02Duck breast and limoncello, it's so fun.
09:06Duck, they always like something sweet.
09:09Instead, they use duck a l'orange.
09:12Let's do my portions with limoncello.
09:15As soon as I saw the limoncello, I was like, yes, because I really like it.
09:19I always remember the family make a limoncello, and I made this recipe.
09:26Unbelievable.
09:30The way you marinate it, that is fantastic.
09:33Oh, God.
09:35She used half a bottle, Gennaro.
09:36Jesus.
09:38But that's okay.
09:39Don't worry, the leftover, I drink it.
09:45With this, we've got a celeriac and carrot puree with a sauce made from the limoncello reduction.
09:53I know you put love and passion into your food, that's what I'm about, so that's what I'm going to do.
09:58I can't wait to taste it now.
10:00Oh, me too, I'm scared.
10:01Are you scared?
10:02No.
10:03That is where you have to be careful.
10:05Okay.
10:06That's going to be tender.
10:07And the skin, I want them a little bit crispy.
10:10Okay.
10:11Yes, sir.
10:15I've never made duck.
10:17I've never worked with celeriac.
10:20I'm just going to have to follow this recipe to a tea.
10:22Actor Jamie Lomas always cooks nervously as if he has no confidence in himself, but then delivers these big, hearty dishes.
10:37His food is always full of flavour.
10:39Jamie, I think, is one to watch.
10:42He's working on a dough for a dessert celebrating one of Gennaro's nostalgic favourites.
10:49Chestnuts.
10:50Oh, my God, he remembers my childhood.
10:53At the end of September, we used to go up to the mountain and collect those chestnuts.
10:58His dish is sweet chestnut-filled pastries with a coffee zabayoni custard.
11:04Desserts aren't really my thing, so, yeah, I'm going to have to pull it out of the bag for this one.
11:11What he has to do is be gentle with the pastry.
11:13If he starts to knead that pastry, it will fall apart.
11:17Slowly, don't pressing in it.
11:20Slowly.
11:22What we have is almost like a mince pie.
11:25And inside that pastry, we have chestnuts, sugar, cocoa powder, and rum and raisins.
11:31Chestnuts do go dry really, really easily, so he's got to make sure that mixture is lovely and moist.
11:36There's a huge amount of technique here.
11:42What is it about desserts that worry you?
11:44Pastry has just got a mind of its own.
11:46It depends on how...
11:48It just depends on how it feels on the day and, you know, if it's going to work for you or not.
11:51I think you're starting well.
11:53You know, mix everything together.
11:55Banking in the oven.
11:56Hallelujah.
11:57Yeah, hallelujah.
11:5930 minutes gone, people.
12:06One hour to go.
12:10Hello, sir.
12:11Hello.
12:12Ashley Cain.
12:13Ashley Cain, reality TV star and ultra-athlete.
12:16He started this competition as a relative novice, but when he cooks the food that comes from his heart, that's when we see great food.
12:23In a round like this, where the food is all about heart, all about family, all about memories, this is exactly the sort of food that Ashley loves.
12:33He's working on a cheese, ham and sage stuffing for Gennaro's reimagined take on a classic Italian saltimbocca, using lamb cutlets instead of veal.
12:45I love lamb.
12:46I just love lamb.
12:47Lamb cutlet.
12:48Come on.
12:50Then you start to roll.
12:51Oh, so roll it this way.
12:52Yeah.
12:53OK.
12:54Perfect.
12:55This is all about temperature and timing.
12:57He's got to make his stuffing and let it set for long enough in the fridge so that it holds together.
13:03Then he's got to butcher his lamb cutlets, open them up and butterfly them.
13:08Finger nut from the middle as well.
13:10Go on.
13:11Yeah.
13:12So don't be scared.
13:13Don't be scared.
13:14OK.
13:15Yeah, fantastic.
13:16And then put a piece of stuffing between every lamb cutlet.
13:20I've been seeing you using all of your Ultraman skills to tenderize that meat.
13:23Is it tender enough yet?
13:25I had to come out and tell me to hit it harder.
13:27Don't be afraid.
13:28I was like, OK, let's go then.
13:30The secret is respect the lamb and then not to overcook.
13:35Remember, if you cook too much, OK, the feelings start to go out.
13:40And if you're not cooking up, we stay a little bit raw.
13:43Nobody likes raw meat.
13:45Ginger Johnson, our drag artist, and her love and passion for food flows out of those massive lashes she has on her.
13:57She's inventive and she's creative.
13:59And she brings all that pizzazz to the plate.
14:03Ginger's resting a dough for a component on her dish that's synonymous with Italy.
14:08Everybody makes a pasta where I come from.
14:11So when I made my first pasta, one-year-old, two-year-old, three-year-old, five-year-old, I always have.
14:19And you look at this, it's filled ravioli.
14:23A round of pasta with beef and port mince together in that filling.
14:31That's going to be served with a lovely, rustic, sweet tomato sauce.
14:36Making a simple tomato sauce for Italian food royalty is no mean feat.
14:42It can't be too acidic. It can't be too sweet. It has to have finesse.
14:47OK, roll out the pasta. Cut into rounds.
14:50The recipe that I've got, it's not the most complicated thing in the world,
14:54but that is a double-edged sword because it means that I have to get these key skills right.
15:02Gina's got to roll her pasta out thin enough, so when she folds it and joins the two edges together, it's not too thick.
15:11Can you just remove your glasses, please? One second.
15:15It's incredible.
15:16I want to do that.
15:17I know. We can sort that out.
15:19Is it slightly stressful cooking Italian food in front of Italian food royalty?
15:23Incredibly stressful.
15:24Don't be stressful, please.
15:25Probably about as stressful as you try to do drag in front of me.
15:28There you go.
15:29Turn the tables.
15:34Alfie Bo can hold a tune and he's pretty good with a fry pan as well.
15:39He's like Italian food, seems to be flowing from his veins.
15:42But Alfie Bo's biggest enemy in the kitchen is his nerves.
15:50Like Ginger, Alfie's also working on dough, but for a different type of pasta.
15:54My father used to make gnocchi.
15:57He loved to invent it in many different ways.
16:00And that was really good.
16:03Gnocchi is traditionally a potato dumpling.
16:06But what Alfie's going to do is make discs of gnocchi dough, which are filled with asparagus and courgettes, seal those little pasta parcels and cook them very, very well.
16:17The process here is really difficult.
16:19We want really lovely, soft, fluffy potato pasta dough.
16:25I've never made gnocchi before, but I'm hoping I can make Gennaro proud with my attempt at his recipe.
16:30I don't want to let him down.
16:33Are your hands shaking?
16:34Like crazy.
16:35Absolutely.
16:36I'm trying to calm down.
16:37Do your hands shake on stage?
16:39Not when I'm singing, no.
16:41You're doing ever so well, you can see.
16:44It's the right thickness.
16:46Italian food has been one of your themes.
16:48How much do you want to be cook of the day?
16:50Well, it would be wonderful, but I'm just concentrating at the moment of perfecting this.
16:55Sing a lovely song inside your mind.
16:57Beautiful.
16:58And you do it.
17:01OK, so we're halfway.
17:0345 minutes to go, people.
17:08Wow.
17:11On her vegetable dessert, Dawn's moved on to the most technically challenging aspect.
17:16Chocolate aubergines with an amaretto ice cream.
17:21I've never made ice cream before.
17:23So I always said to myself, don't make ice cream on MasterChef,
17:27because I've seen MasterChef and it goes wrong all the time.
17:30So delighted to be given this challenge.
17:34Pour into a pre-chilled ice cream machine and churn for 40 minutes.
17:37Her ice cream has to be a really lovely, rich, thick custard
17:40before it gets churned, otherwise it's not going to be creamy and smooth.
17:45With his stuffed cabbage on for its second boil, Alan Wynn is focusing on its accompaniments.
17:51Little chicken bites wrapped in cured ham.
17:54Sometimes with your pieces left, not with chicken in there.
17:59What do you do?
18:00Chicken bite?
18:01So easy.
18:03I pull up flavour.
18:08Just make sure that these bad boys don't over-cook, so I need to keep an eye on them.
18:12Alfie's working on the time-critical asparagus and courgette filling for his gnocchi parcels.
18:24Gennaro's recipe calls for those vegetables inside those little pasta parcels to be al dente.
18:29He wants a bit of a crunch.
18:32It's a tricky one, but I don't want my gnocchi to split or crack.
18:38That's got to be seasoned really well and then cooled.
18:41Because if it's not cold, potato dough will melt.
18:44Across the kitchen, Ashley's hoping his ham and cream cheese stuffing for his lamb cutlets is set.
18:53This is a very special moment.
18:58That is class.
19:00And he now has to master the tricky technique of sealing it into the lamb.
19:05Just pull it. Pull like that. No, pull the meat. Stretch it. Stretch it. Don't worry, it will stretch it.
19:12But don't break it.
19:13Don't be afraid. Don't be afraid to close it.
19:16He's got to be really gently, otherwise the stuffing will crumble and it will fall to bits.
19:22Ty's never been my friend in this kitchen. It's never been my friend in life.
19:26I'm always late, unfortunately.
19:28But I'm going to get my lamb in the oven, make it flavoursome, tender and beautiful.
19:32How long do you have to boil potatoes for?
19:38So that's 30 minutes left.
19:41Also with timing concerns is Jamie, who's only just started assembling his chestnut pastries for baking.
19:48I don't know whether I've done it right, whether I've done it wrong, so I'm just going to hope for the best.
19:54If Jamie doesn't get them in the oven quick enough, they're not going to be cooked all the way through.
19:59I mean, I'm running out of time now. Let's do this.
20:02This isn't the first time I've seen Jamie in a real flap in this kitchen.
20:07And his pastries aren't his only worry.
20:10As he's now tackling the coffee zabaioni custard accompaniment.
20:14I'm not even sure why this is supposed to look like this.
20:18I always remember, little child, my mother always used to make me for me a zabaioni with a drop of coffee inside.
20:26Couple of eggs mixed with a bit of sugar.
20:29If he doesn't cook it enough, we're going to have the flavour of raw egg yolk.
20:32I keep shaking.
20:35It become a little foamy.
20:37Yeah.
20:39Everyone loves coffee and the paste.
20:42Katie is also feeling the pressure.
20:45I still need to mash the veg and cook the duck.
20:50I don't want to do that until the last minute because I don't want to overcook it.
20:54I'm hoping the duck doesn't take that long, but that's what I'm worried about.
20:58You cook four minutes one side, four minutes at the other side.
21:04She has to get the timing absolutely right, and it's got to be well rested,
21:08so that when she cuts into it, we don't have all this blood running all over the plate.
21:12I just don't want to burn the duck. I've never cooked it before.
21:17Over on the pasta dish, Ginger needs to fill and shape enough agnolotti for three portions.
21:23The right amount of filling to the right amount of pasta, all joined together in the centre.
21:29But Ginger has to be really careful here, otherwise those little agnolotti will start to blow open.
21:35Too much filling.
21:39Squash it down.
21:41No, don't need to squash it down.
21:43Before it gets dry, you roll it.
21:45Yeah.
21:47And then one finger on top of the other one, you pull it.
21:50And then it becomes perfect.
21:53I've just got to do this very fiddly thing about 45 times in the next five minutes,
21:58and then we'll be golden.
22:03And Alfie has a similar challenge.
22:07This potato gnocchi dough needs ample filling inside,
22:11and then clamps closed and sealed really, really well, so that gnocchi doesn't fall apart.
22:17Be careful with the flour, because sometimes it's too much flour.
22:20Too much, okay.
22:24Okay, so we're on our final five minutes now.
22:28You need to think about plating up.
22:29Turn in now, turn a little bit.
22:30You've only got four minutes on that dark?
22:31I know.
22:32Well, they only take three minutes in the water, so... and the sauce is ready.
22:35Got to wait for them to rise to the top of the water.
22:36Oh, here's one.
22:37This should be absolutely delicious, and if it's not, I don't know what I've done.
22:38Okay, guys, you've got two minutes on that.
22:39Okay, guys, you've got two minutes left.
22:40Just two minutes, please.
22:41Just two minutes, please.
22:42I think I like the look of it.
22:43Okay, good.
22:44I think I like the look of them.
22:45well they only take three minutes in the water so and the sauce is ready
22:51gotta wait for them to roast to the top of the water oh here's one
22:56this should be absolutely delicious and if it's not I don't know what I've done
23:02okay guys you got two minutes left just two minutes please I think I like the look of them
23:12I mean I don't know how they're gonna be when I get them out but I don't really
23:18want to cut it up so they can cut through that and then they can celebrate my
23:22success or failure together
23:37guys 60 seconds
23:42don't break it don't break it wow hallelujah we done it that's it time's up guys time's up
23:54I'll see you looking back over it because I know that's what I keep thinking did I miss something
24:02out hello hello first up is Alfie with Gennaro's asparagus and courgette filled gnocchi topped with
24:14parmesan and crispy sage leaves in a butter balsamic and sage sauce
24:26gnocchi is lovely and light right amount of filling so you get that real lovely sweetness and sharpness of the courgette inside the richness of the asparagus as well which is slightly earthy it's a great plate of food
24:38thank you thank you what I love the most is the sage and the cheese that's on top and some of it's crispy and gooey and it's really good thanks Chris thank you
24:48the text of the gnocchi is just marvelous thank you thank you so much feeling it was quite good asparagus inside well done the battering sage marvelous I love it you made me very pleased thank you so much
25:02thank you getting Gennaro's feedback was was a dream for me you know because the fact I've cooked for him you know I've given him a proper Italian dish I'm so thrilled it's brilliant
25:15Katie has served Gennaro's take on duck a l'orange duck breast marinated in limoncello with a celeriac and carrot mash broccoli with capers chili and garlic and a buttery limoncello sauce
25:31you don't know if that duck is cooked yet because you didn't have time to slice it
25:35no
25:35that duck is not cooked enough
25:41timing's got the better of you but the sauce is fantastic you've taken that sauce with all that limoncello and the sharp lemon rind and reduced it with all the pan juices for the duck and that is really wonderfully flavored
25:58good there's so much limoncello in the sauce I feel quite tipsy however I love your celeriac mash it's lovely with the limoncello over the top it works the broccoli with the capers they're delicious the duck if it was cooked I want to say yes what a lovely dish thank you
26:20I was worried about the duck I should have trusted my gut and started it a little bit earlier but I didn't want to overcook it
26:29Alan Wynn has stuffed a whole cabbage with pork mince salami and herbs
26:37wow it looks really good
26:38and served it with chicken bites wrapped in pancetta and sage a tomato sauce and a vinaigrette dressing
26:45the cabbage is cooked to perfection with the rest of the ingredients inside the saltiness of the salami tastes delicious this one is so good you cook better than mine
27:00your little bits of chicken saltiness of that pancetta and that richness of fragrant sage running through the whole thing everything seasoned really well I think you've done a great job you've got a lovely ripe blushing tomato sauce it's glossy and it's sweet there's bags of parsley in there this is the best I've seen you cook so far thank you
27:07I was nervous because I didn't know whether the cabbage was going to stay together so I'm going to go to the chicken saltiness of that pancetta and that richness of fragrant sage running through the whole thing everything seasoned really well I think you've done a great job
27:14I think you've done a great job you've got a lovely ripe blushing tomato sauce it's glossy and it's sweet there's bags of parsley in there this is the best I've seen you cook so far thank you
27:29thank you I was nervous because I didn't know whether the cabbage was going to stay together so yeah pleased with our performance just got to keep the standard up going forward now
27:42Ashley has cooked Gennaro's take on saltimbocca lamb cutlets stuffed with palmer ham cheese sage parsley and basil served with garlic and rosemary sauteed potatoes
27:54the lamb perhaps I want a little bit pinkish inside is kind of a well done but the potato they're really good garlic and rosemary lovely and crispy that is nice
28:11the lamb filling is quite a bold whack of herbs tons of parsley tons of garlic I like it
28:19you've got great flavors here actually of sage and a salty ham but sadly the lamb's a bit dry
28:26for the first time in the competition I feel disappointed the meat should have been rarer
28:34so I better get my hands and my heart ready for another round
28:37hello
28:41Ginger has made pork and beef mince filled agnolotti in a tomato and basil sauce
28:47the pasta it is good but I believe it's just a little bit thick on the sides
29:00okay
29:01but at the end of the day every single one is close
29:04so nothing escaped
29:06I love the flavors there's a little bit of pepperiness on my tongue which is wonderful
29:11that porky smokiness inside that pasta is great
29:15the tomato sauce it's chunky it's rustic and it's singing with basil it's a good plate of food
29:21thank you
29:24that's been an amazing experience today it's like getting a master class from a king of food
29:30Dawn has made Gennaro's quirky veg dessert layers of deep-fried aubergines coated in a rich chocolate sauce with crushed amaretti biscuits and flaked almonds
29:45served with an amaretto ice cream topped with zesty orange and lemon
29:51the aubergine is cooked crispy but still soft that it's began to soak in all of this lovely chocolatey sauce
30:04to become something really springy and delicious
30:07love it love it love it love it love it love it
30:10happiness is getting drunk on your ice cream Dawn
30:13holy camole
30:15that ice cream is unbelievable
30:17how much booze you got in there
30:19follow the recipe
30:20well we like to make everybody happy when they have a food food down
30:25my favourite chef
30:27oh gosh yes I
30:29oh that's good
30:31and there's little bits of citrus running through it
30:34giving it real freshness
30:35I think you've done a great job here
30:37thank you
30:38the aubergines
30:40the almonds
30:41the amaretto
30:42bringing me back
30:43my childhood memory
30:45Dawn
30:46thank you
30:47thank you
30:48I'm so happy
30:52he's such a nice guy Gennaro
30:54and for him to have been catapulted back to his own childhood
30:58I'm in fact
30:59I'm very proud of myself right now
31:04finally it's Jamie
31:06who's cooked sweet pastries
31:08filled with chestnuts chocolate rum and raisin
31:12served with an espresso zabayoni custard
31:22the pastry
31:23it's unbelievable
31:25thank you
31:26it's crumbled
31:27it's not hard
31:28the chestnuts
31:29the chestnuts
31:30with the chocolate
31:31with a little bit of zambayoni
31:32wow
31:37it's excellent
31:39you've got an excellent
31:40off Gennaro
31:41yeah
31:42you've got a wow
31:43yeah
31:44I'll give you an ace
31:46the zabayoni perfect
31:47sort of slightly sticky and sweet
31:49and then that hit of coffee
31:51it looks great
31:52it tastes great
31:53you've got a class act
31:54you've got a class act
31:56the pastry
31:57is a work of art
31:58this feels like it was made by somebody
32:00in the back of a posh kitchen
32:02who does this all day
32:03absolutely beautiful
32:08I'm feeling a little bit overwhelmed to be honest
32:10the feedback was phenomenal
32:12and yeah I'm super happy
32:15I feel like I've really smashed it
32:18thank you very much
32:21to cook all the recipe
32:23my recipe
32:24you made me very proud
32:27at the start of this
32:28we did say
32:29we will choose a cook of the day
32:30that person will go straight through
32:33to the next part of the competition
32:35the other six will have to cook again
32:37for their place
32:38we're going to ask you
32:39to step outside
32:40and we'll call you back in again
32:41as soon as we possibly can
32:42thanks very much indeed
32:43off you go
32:44thank you
32:45thank you
32:48they all really tried
32:50and pulled off some very difficult things
32:52for me
32:53three standout cooks
32:54yes
32:55Alan Wynn with his cabbage
32:56and his chicken bites
32:57yes
32:58Jamie with his chestnut and chocolate pie
33:00with zabbione
33:01yep
33:02and Dawn with her chocolate aubergines
33:04and amoretti ice cream
33:06yes
33:07I loved it
33:08Janara thank you very much indeed
33:09thank you John
33:10take care
33:11thank you very much indeed
33:12such a pleasure being here
33:13really good day
33:14thanks very much
33:15thank you
33:18picking one person who cooked
33:21the best
33:22is impossible
33:23yes
33:24it's a difficult decision
33:25but there's one person today
33:26who I think
33:27just did an amazing job
33:29thank you very much indeed
33:39for all your hard work
33:40it was joyous
33:41our cook of the day
33:43our cook of the day
33:44our cook of the day
33:45is
33:51Jamie
33:52well done Jamie
33:54yes
33:55well done
33:56well done
33:57I get to go home
33:58and see my little girl
33:59so
34:00I'm ecstatic
34:01and I miss a round
34:02so yeah
34:03thank you so much
34:04off you go
34:05thank you guys
34:06good luck
34:07congratulations
34:08well done
34:09let's cook of the day
34:11yeah
34:12let's cook of the day
34:13I honestly can't believe it
34:15I'm in the final six
34:16of MasterChef
34:17ah
34:18ok you six
34:21time to pick yourself up
34:23Gennaro's food was all about stories
34:26and emotion and growing up in Italy
34:28and your brief is to cook us
34:30a dish inspired by somewhere
34:32that you love
34:33at the end of this
34:35five of you will be joining Jamie
34:37Jamie in the next round
34:39one of you will be going home
34:41show us all the skills and finesse
34:45you've learned along the way
34:47ladies and gentlemen
34:49one and a half hours
34:50let's cook
34:51let's cook
34:57this food needs to tell a story
34:59of holidays
35:01family occasions
35:02your favourite place
35:03we want to feel the joy on the plate
35:06I'm feeling good
35:08it's food that I love to eat
35:10and if I nail it
35:11we're going to be in a good place
35:12all of them have got the skill
35:15all of them have proved they've got the palette
35:17what they've got to do now is hold their nerve
35:23I'm nervous
35:24what else is new
35:25so I better get cracking
35:30Katie are we going to far away sunny climes?
35:33we're going to Lancashire Grace
35:35well yeah
35:36I'm a very proud garden I must say
35:39same here
35:40what are you cooking?
35:41I am making you a lamb hot pot
35:44it's a little nod to my time at Coronation Street
35:47obviously the infamous Betty's hot pot
35:49and my grandmother used to make hot pot all the time
35:52I'm baking my own bread
35:54I'm making my own butter
35:55because when you have a hot pot
35:57you want to dip the bread in
35:59can I say something northern to her?
36:01you say what you like
36:02go on Katie laugh
36:03go on
36:04thanks Carl
36:05we were just speaking in our own
36:07I'm sorry you didn't understand that John
36:09what does that mean?
36:11I'm really pleased with what she's doing
36:12she's pushing herself
36:13wonderful
36:14I'm glad that you two are bonding over this hot pot
36:16Katie one of the things so far in the competition has been timing
36:19yes
36:20are you going to get the timings right?
36:21I hope so
36:22I'm going to go like roadrunner after this conversation
36:27I love this
36:28a Lancashire hot pot
36:29usually lamb in a sauce with potatoes across the top
36:33and it's cooked in the oven
36:35thus a hot pot
36:36but what Katie is doing is cooking all the bits separately
36:39and bringing them together
36:41she's using lamb mince which is cooking quite quickly
36:43with that she's got a cannon of lamb
36:45which should be nice and tender
36:46we've got a red wine sauce in which with stock and thyme
36:50this needs to be a really hearty dish
36:53that will make Lancashire proud
36:55I'm trying to prove that you can make a hot pot look pretty
37:00flavour and good looks which is everyone from Lancashire
37:04I'm surprised I'm still here
37:10you know every time I show up in that kitchen
37:12I just think what am I doing
37:14but I could actually probably open a restaurant after this
37:17it's crazy
37:18you could have an Ashley Kane cookbook
37:19anything is possible
37:21I'm worried about getting everything done
37:23I've got a lot of sauces
37:25a lot of salads
37:26a lot of things to do
37:27and not a lot of time to do it
37:30Ashley is drawing on his West Indian heritage
37:33he's cooking jerk chicken
37:35for me good jerk chicken has a kick
37:38it needs a judicious use of scotch bonnets
37:40I want that jerk sauce to be rich and zinging
37:43he's got little chickens called a pussan
37:46and there should be lots of marinade around the outside of that chicken
37:49Ashley's really pushing himself and we're also getting some flatbread
37:55I've never had a flatbread before with jerk chicken
37:59I usually would have rice and peas some tea
38:02it might work
38:04but it might just all be a bit dry
38:06my favorite place in the world is my home
38:09and a huge part of my home is the Caribbean roots and culture
38:13where the Caribbean are your family from?
38:15St Vincent and the Grenadines
38:17Ashley I've got to say right now
38:19if you can take me on holiday to a Caribbean island
38:21I'm going to be very very excited indeed
38:28Celebrities, 20 minutes gone
38:30oh yeah, time flies when you're having fun
38:35Alfie's cooking us food from a place that we know he loves
38:38he's talked about Italy all the way through the competition
38:41I was about 22 when I first went to Italy
38:44I did a concert over there
38:46and I tasted Italian pasta for the very first time
38:49and it was just out of this world
38:55Alfie, I've found your straw
38:57have you brought your guinea pig with you?
38:58That's the salad
38:59maybe a squeeze of lemon in there
39:01I mean it looks delicious
39:02I am on the high fibre
39:03Alfie, you've just cracked a joke on MasterChef
39:06I have, I know, I know
39:07I must be enjoying myself
39:09Yippee! Get relaxed!
39:12There we are, there we are
39:13Great round with Gennaro
39:15Thank you
39:16Is that giving me the confidence?
39:17It has
39:18and I thought I would take you on a trip to the Amalfi Coast
39:22where I remember being up there at this gorgeous kitchen
39:25a place called Mama Agata's
39:27and she cooked this incredible lemon chicken
39:32with garlic and herbs and wrapped in straw
39:35so I'm going to try and recreate it for you
39:37Alfie's huge bag of hay
39:41he's going to put it round the chicken
39:42and try to get all that lovely rustic farmyard flavours
39:46all into the meat
39:50With this chicken, a salsa verde
39:52really rich, quite sharp
39:54made from parsley, eggs and capers
39:57fantastic
39:58however, Alfie's going to serve his chicken whole
40:02and that means that he will not know
40:04if that chicken is cooked all the way through
40:06until such time as we open it up
40:08that's a big gamble
40:10I want to make sure that that chicken is super done
40:15Alan Wynn, where are you taking us to today?
40:22We're going to the south of France
40:24I had a second home in France
40:25right on the coast
40:26because I was working there for six months
40:28and that's where I finished my career
40:29so that's why I'm doing a lobster linguine
40:31you could sit and see the lobster come out of the ocean
40:34and within an hour or so it would be on your plates
40:36it feels like you walked into this kitchen
40:38at the beginning
40:39and said that you just didn't really cook at all
40:41and now you quite casually
40:43seem to be working with the lobster
40:45well, hopefully the lobster's going to work with me as well
40:47so we'll see what happens
40:49from that whole lobster
40:52he's going to have to get a huge amount of flavour
40:55to make a sauce
40:57he's using the head for stock
40:59he's got his own pasta on the go
41:01it's a really complex, delicious thing that he's making here
41:06I've done the pasta before
41:08but there's a couple of things here
41:10that I'm probably doing for the first time on national television
41:13which isn't great
41:14I'd never prep for a game like that
41:16cooking and prepping the lobster
41:18I was a little bit worried about it
41:20what's a bit more pressure?
41:25Celebrities!
41:2650 minutes gone, 40 minutes left
41:29the main thing I learnt from Gennaro was that his food is really emotional
41:39it's all about stories and heart and emotion
41:42and I need to try and bring a bit of that into my cooking I think
41:45we're in New York, we've had the most gorgeous day
41:48we've been shopping, we've had cocktails
41:50we've been to an art gallery, we've had more cocktails
41:52we've been to Broadway, we've seen a gorgeous show
41:54now we're absolutely starving and we're going to Koreatown
41:57and we're going to have delicious Korean American food
42:00love it, what time do we go?
42:02and then we're going to have more cocktails
42:04and then a club, why not?
42:05cool!
42:06thanks!
42:07what are you going to cook for us?
42:08I am cooking bao buns with lemon pepper beef
42:11cheesy corn and a non fermented kimchi
42:14New York is my favourite place in the world
42:16and it really is a 24 hour city
42:18you can go and eat this food at 2 o'clock in the morning
42:20and be transported to Korea in the process
42:23it's magical
42:27Ginger's making her own bao buns
42:30wow!
42:32she is a machine in the kitchen
42:34those bao buns need to be nice and soft and pillowish
42:37I've got no room to put anything in here
42:39with that we've got our kimchi
42:41which is a spicy cabbage salad
42:43usually it's brined first and it's left in a jar to ferment
42:46she doesn't have time to ferment it
42:48but I hope it has bags of flavour
42:50I'm very pushed for time
42:52but it's all happening
42:53and if it all keeps going it'll go
42:55so there you go
42:5725 minutes left
43:01you and me are not friends anymore Grace
43:03well
43:05fill it a macro
43:09fillet a macro
43:12I'm quite used to filleting fish now
43:16what's cooking today Dawn?
43:18where are you taking us?
43:19taking you up to Scotland
43:20which is one of my favourite places in the world
43:21it's where I was born
43:22it's where my dad lives
43:23he'd always take us out on his boats
43:24and we would catch line after line of fresh mackerel
43:26take them home and eat them
43:27and we'd always stop off at the supermarket
43:29and get a jar of pickled cockles
43:30and eat them in his car with a toothpick
43:32so I am making you pan fried mackerel
43:36with clap shot
43:37which is neaps and tatties
43:38and a pickled cockle escabash
43:41with a Cullen skink sauce
43:43that's a fish feast
43:45it is
43:46I mean ambition is one thing
43:47but reality is another
43:48if she wants to cook four dinners at once
43:51and put them on the plate
43:53we should let her
43:54thank you
43:55these are some of my favourite flavours
43:59Cullen skink for example
44:00creamy smoked haddock flavours
44:04escabash is a way of pickling things
44:06onions and carrots cooked down with vinegar
44:08but she's actually putting in cockles
44:11which are coming out of the jar
44:12cockles are quite salty
44:15we have got lots of big powerful flavours in this plate
44:18I hope it's not all too overpowering
44:21these are very familiar Scottish flavours
44:23do they all work together?
44:24I think so
44:25but if I messed this up really badly
44:27I could be going home today
44:28and that would absolutely devastate me
44:33you've got just four minutes
44:35four minutes
44:36I don't really know how to do this
44:41basically just need to add the sauce to the meat
44:47I'm trying to make a quenelle
44:50because I'm a fancy pants
44:51I've not made one before
44:52I've just watched lots of videos on how to make one
44:54so
44:55here we are
45:00just burnt the flatbread
45:01she's not good
45:02it's a bit of a struggle
45:04thirty seconds
45:09I don't know whether I've made my pasta a bit too thick
45:19my bowels have turned out really well
45:20I'm so so pleased
45:22that's going to have to do for that
45:26time is up
45:27step away from your benches please
45:28yes
45:29yes
45:30I've done it
45:31I don't know how it tastes
45:32but I've got it ready
45:33jobs are good
45:35I'd eat it
45:37celebrating her home county of Lancashire
45:42Katie has cooked a lamb hot pot
45:44diced lamb cannon and lamb mince
45:47with potato carrot swede and red cabbage
45:50served with a red wine sauce
45:52homemade soda bread and butter and crispy lamb fat
45:57this is not looking like a hot pot this looks like a work of art
46:07the glam cannon is overdone and it's going slightly chewy
46:12but what's wonderful is the amount of mince lamb in there
46:14fried really well
46:16little bits of potato across the top and the red cabbage giving sharpness which is good
46:20soda bread a little bit dense I don't mind that too much
46:23because I appreciate all the hard work and you didn't run out of time
46:27the lamb cannon although it is a little bit over the richness of the gravy is just outstanding
46:35whack of salty rendered down lamb fat to go on the bread and your butter creamy silky
46:42and just goes beautifully on that bread dipping it into the lamb
46:46good
46:47thanks Katie
46:48thank you very much
46:49apart from a tough lamb cannon my main goal was the taste and the presentation
46:55and just to show that I can do different skills
47:00Ashley's Caribbean menu is jerk chicken
47:04with an orange pineapple sesame seed salad
47:07flatbreads
47:09and a lime and coriander yogurt sauce
47:12it looks the part but when you start to eat it hasn't got that fire and oomph that you need from jerk
47:23can't taste the chili
47:25this fruit and salad thing is really fascinating for me because you've got sharp sour pineapple in there and sweet orange
47:33it's really refreshing and really light and actually it goes nicely with that little bit of crust on the outside of that chicken
47:40the breads are nicely made but you've cooked them just a little bit too long and they're starting to go a little dry
47:46I'm slightly disappointed that little thing like spice could have made all the difference but I was going to keep my fingers crossed to see if it's enough
47:56inspired by living on the coast in the south of France where he finished his rugby career Alan Wynn has served lobster linguine
48:04linguine is really thin it's that sort of more fettuccine
48:08in a lemongrass ginger chili and star anise sauce dressed with a lobster claw
48:19the lobster is perfectly cooked what I love about this sauce there's lemongrass and there's ginger and the star anise and there's a kick of chili
48:28it's got real depth and it keeps building the more that you're eating it is outstanding
48:33thank you
48:34with lobster pasta it can go one of two ways
48:36it can either be really flavoursome or it can be bland and creamy
48:40congratulations you've got it absolutely bang on
48:44this is fantastic
48:46your pasta is beautifully made it's got a nice little bite to it
48:49it's skilled it's delicious I like it a lot Alan Wynn
48:53thank you
48:54happy with that I haven't done that recipe before and I actually you know it came out good
49:01at least that I was a cooked lobster now
49:04ginger
49:08hello
49:10ginger's trip to Koreatown in New York is bao buns filled with lemon pepper beef
49:16pickled ginger shallots and coriander with fresh kimchi marinated in anchovy sauce and cheesy corn
49:24the star of the show is your bao bun which is lovely and soft and pillowy light which is really difficult to get right and inside that bits of beef which are really thin and ferocious amount of pickled ginger and the shallots as well being sharp with all the herbs very very clever indeed thank you
49:51I didn't think you'd get all this flavor into this kimchi in a short amount of time using anchovy almost to fake that funky fermented taste is lovely this cheesy corn it's a big plate of stodge exactly what it's meant to be I love it
50:12I love it
50:14I am over the moon the gods of Balbon's were on my side today and they were perfect so I'm so chuffed
50:23representing Scotland Donald Potter
50:27I love you
50:28I love you
50:29I love it
50:30And I love you
50:32When you have the sun, I love you
50:34with the sun
50:35I love you
50:37this is a little pod
50:39I love you
50:40you got your little gift
50:41Right
50:42Wonderful
50:43Very nice
50:44Ginger we're in the club
50:45Beautiful
50:46Hi
50:47Welcome to the family
50:48Does this make it taste better?
50:49It does
50:50Okay.
50:53Showcasing her Scottish heritage,
50:55Dawn has served pan-fried mackerel on buttery leeks
50:59with mashed Sweden potato, pickled cockle escabash
51:03and a smoked haddock potato and cream Cullen skink sauce.
51:13I love mackerel. Perfectly cooked.
51:17It's a very strong, slightly bitter taste,
51:20but then you've got the smooth, silky softness
51:22of the haddock creamy sauce,
51:25which just takes the edge off it.
51:28Getting neeps and tatties into Cullen.
51:31I don't know what Scotland will make of it,
51:33but you did it.
51:36It's bonnie.
51:38The escabash is inspired.
51:41Sharp sweetness coming from that vinegar with the shallots,
51:44the sweet carrot mixed together
51:45and those little cockles tasting of the sea.
51:48Some really complex flavours.
51:50Big, bold flavours and you've made them dance quite nicely together.
51:54Good on you.
51:55Thanks, Dawn.
51:57You know, when you get that seal of approval from John and Grace,
52:03it's so validating.
52:04I want my dad to be watching this episode,
52:06smiling his head off up in Scotland
52:08and feeling proud of what I've done.
52:11Last up is Alfie,
52:13with his Italian hay-baked lemon chicken,
52:16served with purple-sprouting broccoli,
52:18an anchovy caper and parmesan salsa verde,
52:21and a chicken sauce.
52:23You don't know if that chicken's cooked all the way through?
52:25No.
52:26Until I open it up?
52:27Yeah.
52:27I can't breathe.
52:33Good job.
52:38The chicken's cooked beautifully.
52:40It's so lovely and moist
52:41and slightly woody and smoky from that hay around the outside.
52:45Sharp, rich, fragrant lemon
52:47with that lovely buttery, crispy skin on the outside.
52:50The sauce, rich saltiness coming from the stock,
52:53all the juices going in there from the chicken.
52:55It's delicious.
52:57You have convinced me to add a bag of hay
53:00to my online shopping delivery
53:02because it really works.
53:04But then you've got this lovely, chunky salsa.
53:09It's so heavy with parmesan and anchovy and caper.
53:12I could just eat that by itself on toast.
53:15Thank you so much.
53:19I was so pleased that that chicken was cooked
53:22all the way through.
53:23That was great feedback from John and Grace.
53:28I loved that round.
53:30I think Gennaro gave them a gift.
53:32He's truly inspired them.
53:33That was some of the best dining
53:35that we've had of the whole competition.
53:37I loved Alfie Bo's chicken.
53:40It was so clever.
53:41Lemon and garlic personified.
53:44It was bags of flavour.
53:46Ginger pushed herself in this round
53:49with her Korean beef and kimchi.
53:52How do you make bao buns
53:53when you haven't got a lot of time?
53:54It was fantastic.
53:56Alan Wynne.
53:57Lobster and pasta.
53:59That's a difficult thing to cook.
54:01He really pulled it off.
54:03Dorno Porter and a celebration of Scotland
54:05with mackerel and a cul-de-skint sauce.
54:08I loved it.
54:09All of those four were exquisite today.
54:12Very impressive.
54:13That leaves us with a conversation
54:15about Katie and Ashley.
54:18Beyond doubt, Ashley wanted to take us
54:20to his happy place
54:22and he really put effort into this.
54:24His flatbreads, as well made as they were,
54:26he'd overcooked them.
54:27They'd become quite dry.
54:28But that jerk chicken
54:29could have done with a lot more chilly heat.
54:32Katie, a lamb hot pot
54:34made from the heart
54:36representing Lancashire.
54:37And the gravy, exquisite.
54:40She made her own soda bread.
54:41She churned her own butter.
54:42And we had a really dainty-looking dish.
54:46But some bits of lamb were chewy.
54:50Everybody in that room
54:51is just gold standard
54:53and it'll just be sad to go home.
54:56I'm loving it.
54:58Fingers crossed, I get to stay in.
55:01I never knew how much this competition
55:03would actually mean to me.
55:05I've been brave enough to push myself
55:07and I'm just sitting here hoping
55:09that I've done enough.
55:11Who's joining Jamie in the next round?
55:13This is a heartbreaking part of the competition.
55:24Celebrities, thank you so much.
55:26You took us to places
55:27that genuinely meant so much to you.
55:31We experienced some exquisite cooking.
55:34But even so,
55:36only five of you can go through
55:38to the next round.
55:43The celebrity leaving us
55:44is Ashley.
55:54Ashley, thank you so very much indeed.
55:57Great competition.
55:57It's been an absolute pleasure
56:00to be in your presence.
56:01Oh, thank you so much.
56:03I want to give you a hug, yeah?
56:05Thanks, guys.
56:06It's been lovely.
56:08It's been a pleasure.
56:08Thanks so much.
56:10I'm going to take so many positives away from this.
56:17The confidence that I can cook,
56:19I can make great food.
56:21Food isn't just fuel.
56:23And I feel like I can take all these skills
56:25back home and make everybody smile
56:26when they're eating dinner
56:27at my house at the weekend.
56:31Congratulations, you fight.
56:33For you, the competition continues.
56:36The trophy is still up for grabs.
56:39I cooked with a lot of passion today,
56:41so I'm happy.
56:44I'm loving it.
56:45The ability to lose yourself in the kitchen
56:46and, you know,
56:47getting a few decent plates out as well,
56:49which is, you know,
56:50it's quite nice to have that feedback.
56:52To get to the final now,
56:54you can't drop the ball.
56:56You've got to keep bringing it to the table.
56:58The standard is so high.
57:00Here I am in a really fiercely contested competition,
57:04so it's thrilling, though.
57:06I love being in the final six.
57:07It's a nice number, isn't it?
57:10I need to get my thinking cap on.
57:12I don't know if there's much left up there,
57:13but we'll find some more.
57:20Next time,
57:21it's the last of the semifinals.
57:24John and Grace are looking for perfection.
57:27And the six remaining cooks battle it out...
57:30I have to go in
57:31with every ounce of focus that I've got.
57:33...for their place...
57:34Ooh!
57:35...or in finals week.
57:37Out of chaos.
57:38Beautiful things did happen.
57:40You actually could pursue a career in cooking
57:42because that is how good this dish is.
57:44Well, it's a good feeling.
58:07...
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