Celebrity Masterchef - Season 20 Episode 02
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00:00Celebrities have taken on the challenge to become MasterChef champion.
00:04Oh, yes, a millennial.
00:06Oh, dear.
00:08I literally struggle to get ready on time in the morning,
00:11so the fact that I've made anything is impressive to me.
00:14I'm right on the very edge of thriving and surviving.
00:17Who knows? It could go either way.
00:20Tonight, they're back to continue their quest as they face two demanding challenges.
00:27Wow, it's a workout, isn't it?
00:28I'm stressed now.
00:30Battling it out for a place in the quarterfinal.
00:34I'm not here to make up the numbers.
00:36I've done that for 24 years in a band, do you know what I mean?
00:38I want to be an Anthony Costa who can cook.
00:41I am really trying to push myself, but a lot can go wrong.
00:47We're always heading into the unknown.
00:49It's like the walk of doom when you go in there.
00:55We've seen these five celebrities blossom in quite a short time.
00:58It's time to passionate cooks that want to succeed, but it's only the beginning.
01:02The competition continues, but now it's time to turn up the heat.
01:08Welcome back, celebrities.
01:26Welcome back, celebrities.
01:29We have certainly put you through your paces so far.
01:32But the learning curve is about to get so much steeper.
01:37For you to learn, you need an expert to learn with.
01:42And that's why today we've invited in a special guest.
01:46Wow.
01:48Somebody who's built a famous group of restaurants
01:50celebrating and cooking the food of their childhood.
01:54Can I please introduce you to Karan Gokhani?
02:00Woo!
02:01Woo!
02:05Growing up in the vibrant city of Mumbai,
02:08Karan developed his love of food as a child.
02:11From the age of four or five,
02:14I started rolling my first chapatis in the kitchen.
02:17Family meals reflected his rich heritage of Gujarati cuisine
02:21as well as diverse flavours from South Asia.
02:24A delicious array of different food from across the country
02:28that played such an important role in my childhood.
02:31Despite his passion for cooking,
02:33he moved to the UK in 2005 to study law at Cambridge University.
02:39After pursuing a brief career in the law in London,
02:42I then finally said,
02:43this is the age I need to, you know, give it all up and pursue my dreams.
02:48In 2015, he opened the first of three Hopper's restaurants in London's Soho,
02:54quickly setting the culinary world alight with authentic South Indian and Sri Lankan dishes.
03:00You could easily represent Karan and Tamil cuisine from South India
03:04and Sri Lankan cuisine in the same space,
03:08and it just gave more depth to the menu.
03:10Food is so much more than what's on the plate
03:12because it connects you to a time,
03:14it connects you to a safe place,
03:16and it teaches you so much about the culture as well.
03:21I've got five recipes for you to cook
03:23that I grew up cooking,
03:25that I absolutely love,
03:26that represent the four regions of India,
03:30North, South, East and West,
03:32and Sri Lanka.
03:33So I'm very excited to see how you get on with these recipes.
03:39You're about to cook restaurant-quality food,
03:42and that's what it's going to be.
03:4490 minutes.
03:46Let's get cooking.
03:47Let's do it.
03:48Oh, we're straight in, aren't we?
03:54I love Indian food.
03:57There's nothing like a good curry to warm you up in the North.
04:03I'm probably the most nervous man in the room
04:06because these are all recipes
04:08I've put so much love and heart into writing.
04:12I'm excited to try new things.
04:14What could possibly go wrong?
04:17There is a huge element of intuitive cooking
04:19when it comes to Indian food.
04:21I want to see them taste,
04:22especially when you've got these complex dishes.
04:24It's going to be a challenge.
04:27I think I've got the most of it.
04:28I have to do.
04:29I've been stitched.
04:33I want to see them engaging with the ingredients
04:35and cook something delicious for us to eat afterwards
04:39because I'm starving.
04:44Is that curry?
04:47I've never really dealt with a full fish before.
04:51Katie is a star of Coronation Street.
04:54She's clearly a good home cook.
04:57That crumble she made, absolutely delicious.
05:00Timing is a little bit of an issue,
05:02but just a bit of confidence, Katie.
05:04That's all she needs.
05:05I'm proud of myself so far,
05:07and the fact that my food's been edible
05:09and I've had a giggle,
05:11that's what it's all about, isn't it?
05:15Katie's been tasked with cooking
05:16one of Karen's favourite South Indian dishes.
05:20Banana leaf fish with okra and yoghurt.
05:23Cooking anything in a banana leaf
05:25gives it both theatre but a lot of flavour.
05:28It is just the most glorious dish
05:29because you bring it to the table,
05:31open it up, and it's a celebration in itself.
05:34Katie's taking a whole bream.
05:36So I'm calling the fish Bert,
05:38Bert the bream.
05:39She has to cut it all the way through to the bone.
05:42Go for it.
05:43Come on, you can do this.
05:44Because then it's marinated with a mixture of spices
05:47which is turned to a paste.
05:49Then a masala paste is made.
05:51Oh, it's making my eyes water.
05:52With onions, curry leaves and tomatoes,
05:55a little bit of coconut milk.
05:57That's then put across the top
05:58and all that lovely spicing being enough to coat it
06:02but not to actually overpower the flavour of that fish.
06:04I don't know what I'm doing
06:09but I'm just happy I've got instructions.
06:12Make sure you cook the masala sauce
06:15that you're going to put on top of the fish.
06:16Nice and thick.
06:17It shouldn't be too watery.
06:18OK.
06:19I'm just excited to try it more than anything.
06:22It's exciting.
06:23What's your biggest worry right now?
06:25The timing again.
06:27But I've always wanted to learn how to cook a whole fish
06:29because I think it looks really cool
06:31and it's going to be tasty, I hope.
06:33Right, what's next?
06:37Cut the top.
06:39That must be the top.
06:41Ginger, our drag queen,
06:42gives herself a huge amount of work to do
06:44and delivers really delicious food.
06:45There's talent there.
06:47Whatever the circumstances,
06:48Ginger will deliver.
06:50Her first challenge is to tackle a whole green coconut
06:54for a prawn curry cooked and served inside the shell.
06:59Wow, it's a workout, isn't it?
07:01Each challenge is a new, fresh ale in the kitchen.
07:05I don't cook a lot of South Asian cuisine.
07:08I do eat a lot of South Asian cuisine.
07:10So who knows what today's going to bring?
07:13It's a dish from East India,
07:16specifically West Bengal.
07:17It's a light flavouring
07:18but it has a beautiful aroma and smell.
07:20Inside that coconut,
07:23there's lots of clear coconut water.
07:25Okay, in we go.
07:27Oh, right in the face.
07:32She's got to hollow the whole thing out.
07:34Scoop out the flesh.
07:37That jelly-like white flesh
07:39with the coconut water
07:40is added to fresh prawns,
07:43garlic, ginger, cumin, poppy seeds.
07:48Ooh, this is scary.
07:50The coconut is then sealed
07:59with a dough around the outside
08:01like a pie top
08:02and then it's baked in the oven.
08:05Bringing a whole green coconut to the table
08:08and opening it
08:09and scooping out
08:10a delicate prawn curry from inside.
08:13That lovely visual, sensory delight.
08:18Okay.
08:19Junji, you look like you're having a ball.
08:20I am, I'm in a great time.
08:21I've never eaten a curry out of a coconut.
08:23That's really exciting.
08:24You're going to have to be careful
08:25about whether the prawns are cooked at the end or not.
08:27I think it's just going to be surprises
08:29all afternoon, really, isn't it?
08:30How are you feeling about the competition?
08:31I'm feeling good, you know.
08:32I'm trying not to think too much of it as a competition
08:34and more as just like a really fun cooking holiday
08:36so that the pressure isn't on me.
08:39All the years I've done Mars, Chef,
08:40I've never heard anybody
08:41describe it as a cooking holiday.
08:44You've never been on holiday with me.
08:46Get on with that.
08:47See you later.
08:49Something's happening in there.
08:5120 minutes gone, everybody.
08:52An hour and 10 minutes left.
08:54Don't slow down.
08:55Keep it going.
08:55Anthony, pop star, an actor.
09:00His ideas are good, but I want a bit more oomph.
09:03I want a bit more showman than Anthony truly is.
09:07He's so lovable, but his nerves, I take him under.
09:11He's taking on a red chicken curry
09:13inspired by Karen's travels to Sri Lanka.
09:17This curry really blew my mind.
09:19It had a whole array of different flavors
09:21that we weren't used to.
09:22Things like lemongrass had pandan.
09:24And it's just such a warming, gorgeous curry.
09:29I love following a recipe
09:31because it's there step by step.
09:33It's like a script.
09:35Bang, bang, bang.
09:36If this goes wrong, it ain't my fault, mate.
09:39I've followed it.
09:42That Sri Lankan red chicken curry
09:44needs to be really spicy and hot.
09:48He's first marinated the chicken
09:50with a mixture of spices and garlic and ginger.
09:53The chicken goes in with onions, sweet coconut milk.
09:58He's got to make sure it's vibrant.
10:00He can't just rely upon the recipe.
10:02He's got to taste his food as well.
10:03Oh, mate, that's bonnet de douche, that.
10:09Do you like curry?
10:10Love, love a curry.
10:11I can cook it, but I can't cook it.
10:13Do you know what I mean?
10:14Well, if anybody is going to teach you, it's this man.
10:18The way I always teach curries is layering curries.
10:21You're not just putting everything into a pan and boiling them.
10:23Imagine a great song.
10:25If everyone's not playing their bit perfectly,
10:27you'll have a terrible song.
10:28I get it, I get it.
10:29Told you it was a learning curve.
10:31It is.
10:31Uma, reality TV star, has amazing ideas about food.
10:42Putting the haggis onto the rosti, absolutely ingenious.
10:46And then cooking Nigerian food.
10:49She'd put her own spin on it.
10:50I really admire what she's doing.
10:53Uma's got paneer, takadal and pilau rice.
10:57Probably three of the most iconic and well-known Indian takeaways
11:02in all of Great Britain.
11:05But she has to make her own paneer.
11:09Paneer is Punjabi cheese from the north of India.
11:13There's nothing like good homemade paneer.
11:15My mum made it for us growing up.
11:17Never made paneer cheese before, so I think that would be a test.
11:23You split the milk and while it's hot, you get it into a cheesecloth.
11:27And then you want to tie it really nice and tight, and then press it.
11:33I'm scared that it's going to burst.
11:35Did you add a little bit of salt?
11:36Yeah.
11:36I'd add some salt and just give it a quick mix.
11:38Yeah.
11:39And then squeeze it through.
11:40Okay.
11:42That's going to be cooked in a spinach gravy
11:43made with freshly sautéed spinach,
11:47a little bit of tomato and onion.
11:49If you were in Punjab, this is what you'd be eating for dinner.
11:51Oh, that's amazing.
11:53And you're doing it in 90 minutes.
11:54I am a bit worried that I'm going to not get this all done on time.
11:57But I'm trying my best.
11:58She's unflappable.
12:00Oh, I love that.
12:01Good luck, Mum.
12:01Thank you, guys.
12:04Not being able to prepare makes me a little bit nervous.
12:06But I am confident that I can pull it off.
12:09I'm trying to strain all the liquid out of it as much as I can.
12:13So I need to put some weight on top of it.
12:14Gaz, actor and Paralympian, he's a vegan and he wants to celebrate that food.
12:26He's proved himself to have an absolutely fantastic palate.
12:29He won the palate test.
12:31But now what I want from him is a coherent place of food without any mistakes.
12:36Gaz is making Karan's version of popular Indian street food, Bombay Frankie.
12:43This is a dish very close to my heart.
12:47We'd go off after school to one or two of these vendors who, you know, we always love to eat a chicken Frankie, a mutton Frankie, and on occasion a potato Frankie.
12:57This is a potato sandwich, crushed potatoes with loads and loads of spices.
13:04I think the potatoes, there's like a few large chunks that haven't cooked through.
13:09Pan fried so it's nice and crispy on the outside.
13:13With that, he's got a classic Indian green chutney, and that means lots of mint, coriander, green chilies.
13:20But the big thing seems to be making this roti that's sitting underneath.
13:26A lovely thin bread, slightly flaky, a little bit of oil on the outsides, because he needs to roll the whole thing up.
13:33Like the best Indian wrap you've ever had in your whole life.
13:40I messed up.
13:42Not to start again.
13:44As soon as I saw Karan, I was like, oh, okay.
13:48In some ways, I was excited because it's flavors that I know.
13:51In other ways, I was like, I felt the weight of the entire subcontinent on my back.
13:57Where's your family from?
13:58Pakistan.
13:59So you understand spicing?
14:03Yes.
14:05It wasn't a convincing answer.
14:07That's why my mom doesn't let me in the kitchen, or didn't let me when I was growing up.
14:10So all the food that you grew up with, your mom and your grandmother used to cook for you?
14:13Yeah, pretty much.
14:14Have you ever had a bombay, Frankie?
14:15No, not at all.
14:16First time.
14:17Rotis not going to be easy, but I'm sure you'll do well.
14:20I can't wait for mine.
14:21No pressure.
14:25You're over halfway.
14:30Katie's bream is marinating in turmeric, chili and lime.
14:34But there's a question mark over the consistency of her masala sauce.
14:38Is that cooked down?
14:40Yeah.
14:41You cooked it?
14:41Yeah.
14:42I would just cook it for a little bit longer.
14:44All right.
14:46I can see she's panicking a little bit right now.
14:48I went and checked the paste that she made.
14:50It was a little thinner than I wanted it, so I've got her to cook it again.
14:53This just needs to reduce, Daniel.
14:56Needs to go to, like, a paste.
14:58But she needs to act quickly now.
15:00It's a big fish.
15:02It needs to bake through.
15:03So she'll need at least 18 minutes from the looks of that fish.
15:06She also needs to get going on her vegetable garnish.
15:11Make sure you're cutting them to the right size, because otherwise they cook unevenly.
15:15Okay.
15:18Okra is one of my favorite vegetables.
15:20But it's got to be cooked properly.
15:22Biting into crunchy okra in this particular dish, I don't want it.
15:27Ginger's prawn and coconut curry is in the oven.
15:31She's now rolling out dough for a Bengali flatbread to accompany it.
15:35Luchis are these lovely, delicate fried breads.
15:39They puff up like magic.
15:42If you're making them for the first time, you need a little bit of technique.
15:44You need to roll it out perfectly.
15:47That's kind of supposed to be a circle.
15:49And then deep fried, making sure it puffs up fully.
15:53It's nice and crispy.
15:56Newsflash, something is happening.
15:57Is it about...
15:58Is it going to do it?
15:59Ginger, what's happening?
16:00What's happening is these things are supposed to turn into balls after 10 seconds when I put them in the fryer.
16:05It's not turning into a ball.
16:08The thickness of that dough is all important.
16:11Too thick, they won't puff up at all.
16:13Oh, oh, oh.
16:15Right, I've rolled it out too thick.
16:17That's what it is.
16:17Because this guy is going straight away.
16:20I've got to get it as thin as I can.
16:23You want to get the edges even.
16:25Oh, okay.
16:26If you want that puff, this is the only way to go.
16:27Fine.
16:28Let's try another one.
16:31I had all the time in the world about five minutes ago, and now suddenly it's feeling quite desperate.
16:44Also challenged with the dough is Anthony.
16:47His red curry is accompanied by a Sri Lankan staple, string hoppers.
16:52You take this rice flour, mix it with a little bit of oil, water, salt, until it comes together.
16:59You then put through a lovely string hopper press, a bit like rolling out fresh pasta.
17:06Making string hoppers in front of the person that's formed a whole business around making string hoppers.
17:12Do you feel the pressure?
17:13Very much so.
17:13Effectively, you're making spaghetti.
17:15It's delicious.
17:16And it's a great way to enjoy that curry.
17:19I'm sorry.
17:22Last thing you want is these things to get all crumbly and just break apart.
17:29Wow.
17:29It's a bit like Play-Doh, you know, like my kids have these toys.
17:33Then you get these lovely little rice flour discs.
17:36Steam them for a few minutes, not too stodgy, light, that you can just mop up your sambals and chicken curry with as you do in Sri Lanka.
17:44It's just like these lovely squidgy things coming out of this machine here, so I'm loving it.
17:51He's doing it.
17:52They're steaming.
17:53A revelation.
17:55Across the kitchen, Uma's full focus has been on just one of her three main components.
18:01Look at that panu.
18:02Doesn't it look good?
18:02It's amazing.
18:03Yay!
18:04Look at that.
18:05That's perfect.
18:06And is only just getting the lentils on for the next element, the tarka dal.
18:10Just trying to get the lentils soft enough.
18:14So a tarka dal is simply a stewed lentil, and then the tarka is really the spicing you add to the boiled lentils.
18:21Some whole spices, garam masalas, you feel the warmth coming through.
18:24She's got to resist the urge to rush.
18:27She's got to make sure that she cooks those lentils all the way through in spiced water before she adds it to the tarka.
18:35Is this something you might do at home?
18:37No, not really.
18:38I don't actually eat lentils at home, but I have been to a restaurant where they had lentil sort of dal, is it called?
18:46Yeah.
18:47Yeah, so I'm quite excited to taste these, actually.
18:49You're boiling them.
18:50Don't need to stir them so much.
18:51They will take their time.
18:52Gaz has got his potato filling prepped for his Bombay Frankie, but now he needs to tackle cooking the all-important wrap.
19:04No, I'm burning.
19:05I'm burning the roti.
19:06It's all going off.
19:08Keep going.
19:10That was a trial.
19:10Gaz is the only bench so far where there's actually been what felt like a fire.
19:16This is a hard task.
19:18We have piled on the pressure.
19:20I do worry for Gaz right now.
19:23Yeah, it didn't work out.
19:25Roll that out a little thing.
19:28It's the thickness and the right heat.
19:31So that's what I'm struggling with.
19:33Try attempt number four.
19:34It's the roti that it all comes down to.
19:36If it's not a soft, supple roti, I'm not having it.
19:41The worst part of all of this is that when my mum and my grandma see this, they're going to be so ashamed of me.
19:48Ten minutes.
19:52Don't hate me.
19:58They did hate me.
20:00Chicken curry's doing nice.
20:02String hookers are on.
20:03And now I'm about to start the sambal.
20:06Get the pepper, get the chilli, get some salt in there, and then give that a bit.
20:10I don't think the prawns are cooked.
20:12No?
20:13Put it back in the oven then.
20:15Uma's also starting to feel pressured.
20:18She's done the lentils, but she's skipped a step.
20:21She's forgotten to make the tarka that she's supposed to combine and flavour the cooked lentils with.
20:28But I want a simple tarka of ginger, garlic, red chilli.
20:32I'm stressed now.
20:33Celebrities, you've only got five minutes left.
20:36You really need to push.
20:37Nearly there.
20:41I like it.
20:43Tastes slightly better than it looks.
20:45There's some wonderful smells coming from ginger, and it's not pearspray.
20:52Ow.
20:53It's hot now.
20:54We've got 60 seconds, everybody.
20:56Just 60 seconds left.
20:57All good in the hood.
21:11We've got coconut in the curry.
21:28It's served like that.
21:30A fish, banana, pasta.
21:32That's it, guys.
21:33Time's up, please.
21:34Time is up.
21:35Uma.
21:42Uma.
21:43Hello.
21:45Reality star Uma has cooked a trio of classic Punjabi dishes.
21:50Paneer cheese in a spinach gravy with pilau rice and a tarka dal.
21:55That paneer is just standout.
22:07It's cheesy.
22:08It's rich.
22:09The color of that sauce is great.
22:11Simple spinach.
22:13It all shines through.
22:14But the tarka dal.
22:16You forgot to do that base masala.
22:18So we missed out the onions.
22:19We missed out the tomato.
22:20And we had to do something really quick.
22:22For me, that dish is not complete.
22:23OK.
22:24I order paneer whenever it's available.
22:27And I've never tasted it like that.
22:30It's soft and it's creamy.
22:32You've knocked that out of the park.
22:34Yay!
22:36Rice, free-flowing.
22:37But the lentils, sadly, are letting everything else down.
22:40They're not cooked enough.
22:41They should be a lot softer.
22:43There needs to be that rich tomato through the background.
22:46It would have been wonderful.
22:48When you can cook something like paneer that, well,
22:50everything else should be the same level.
22:52I didn't even really know what paneer was.
22:55I thought it was a bread.
22:56So I'm really happy.
22:59Actor Katie has made Karan's favorite South Indian fish dish.
23:03Turmeric and lime marinated sea bream topped with a masala spiced paste
23:08and baked in a banana leaf.
23:09It definitely looks the part.
23:11The sauce is clung on.
23:13It's not watery.
23:14Served with okra, stir-fried with coconut, chili, mustard seeds and yogurt.
23:19The fish shouldn't stick to the bone like that.
23:28These thinner bits are cooked perfectly.
23:30Yeah.
23:31It's just the bits in the middle could be cooked a little more.
23:33Yeah.
23:33And the seasoning.
23:35I think a little more seasoning when you marinated it.
23:37And a little more in the masala as well.
23:40The fish, a little bit longer in the oven.
23:42It's all about timing here.
23:43You've got a lovely smokiness that comes from that banana leaf.
23:46Love the sweet coconut going through that okra.
23:48The richness of the curry leaves.
23:50All the mustard seeds.
23:51That's wonderful.
23:53Just to bring them alive, a sprinkle of salt.
23:55It will bring the flavor right up.
23:58The fish is certainly a little undercooked.
24:01However, that was the first time you'd ever worked with a whole fish.
24:06And to cook it inside the leaves, I'm impressed.
24:09I think you've made a very good effort.
24:15Yes, the fish was slightly under.
24:17But I'm working with food I've never cooked with before.
24:20And it's edible.
24:21So, yeah, I'm quite proud of myself.
24:26Pop star Anthony has served Karen's Sri Lankan-inspired red chicken curry
24:31with string hopper noodles and a coconut and chilli sambal.
24:35Oh, it's got a nice little chilli kick.
24:43The curry itself, it's bold, it's gutsy.
24:47Layering of ginger and garlic and all those dried spices.
24:51It's lots and lots of heat.
24:53I think it looks great.
24:54It shows care.
24:55You've tasted it on the way.
24:56And it's really paid off.
24:58Wow, thank you so much.
25:00You nailed the string hoppers.
25:01What?
25:02They're not the easiest thing to get right.
25:03They're light, they're separate.
25:06Steamed them perfectly.
25:07And I think you did a really good job.
25:09Wow, thank you.
25:10Wow.
25:11I love that you've made sambal so vibrant.
25:14It's got a real kick.
25:16You haven't held back.
25:17Your cooking in this round has gone to a new level.
25:22Wow.
25:22Yeah.
25:23Wow, thank you.
25:25I'm just speechless.
25:27I've done string hoppers in front of Mr. Hopperman.
25:30So good.
25:31He's offered me a job.
25:33I've said I can't come at the moment, make someone talk.
25:35No, I'm joking.
25:38Paralympian Gaz has cooked Karen's version of the popular Indian street food, Bombay Frankie.
25:45Potatoes pan-fried in garlic, ginger, chilli and cumin on a coriander, chilli, mint and lime chutney wrapped in a roti.
25:53The potatoes for me could have definitely been spicier.
26:05Could have had a little more seasoning.
26:07The bread, it's a little dry.
26:09I wanted this a little more golden, a little more fried for that extra sort of richness when you wrap it up.
26:15This is one of the funkiest potato sandwiches I've ever had in my life.
26:20Your chutney rich with mint and coriander, a really good punch of chilli.
26:25I think that's lovely.
26:25I love the vibrancy of the colour.
26:27I think that I did get the best deal with the bread.
26:30Yes, it could be perhaps a little thinner and less dry.
26:36But as you can see, once I'd rolled it up, I've eaten half of it.
26:42Definitely didn't do Karen proud.
26:44As the only Asian contestant in this heat, I think he had high hopes for me and I definitely feel like I let him down.
26:50Drag artist Ginger has cooked a Bengali prawn and coconut curry, served inside the shell of a green coconut, with deep-fried luchi breads.
27:03Oh, look at that.
27:04That sauce, it's coconut-y, but the back note of mustard, just subtle, just enough, that just clings round these soft, buttery prawns.
27:22That is restaurant-quality food.
27:24Absolutely wild.
27:27That lovely bit of bread there, puffed up beautifully, with that sweet sauce and the prawns, it's fantastic.
27:34That prawn could not be more perfect.
27:38It complements the butteriness of that fresh coconut, with a fresh spice from a green chilli.
27:44It tastes amazing.
27:46You've really nailed both dishes.
27:48Great.
27:50I basically decapitated my way through the challenge.
27:55With the coconut and the prawns.
27:57I'm learning so much.
28:00I'm so proud of you, and you should be very, very proud of yourselves.
28:03I think you did so well.
28:06Thank you very much indeed.
28:08We'll see you soon.
28:09Off you go.
28:16Karen, thank you very much indeed, for showing our five some fantastic food, and nurturing along the way.
28:22It was absolutely brilliant.
28:23They learned a lot, definitely.
28:25I learned a lot.
28:26For me, the highlight really, was that they embraced the challenge.
28:31I've loved being here.
28:32See you later.
28:34We're alive.
28:35Yes.
28:36That's something.
28:38It's hard work, this cooking malarkey, isn't it?
28:40Wow.
28:42Thrown in a deep end, but that, I've really enjoyed it.
28:44Right now, all to play for.
28:47Next time, one of them's going home.
28:50Every single one of them wants to stay.
28:52This is going to be tough.
28:53You've just cooked someone else's food, but now we want to taste yours.
29:17Your brief is to cook us your two dinner party favourites, a main course and a dessert.
29:24And it's time for you to show off, because we are looking for quarter-finalists, and we only have four quarter-final places.
29:34At the end of this, one of you will be going home.
29:38One hour.
29:39Let's cook.
29:40Dinner parties sound like a lot of fun, but you really do have to deliver something delicious that the person wouldn't have on any normal night.
29:55A lot of pressure, man, and the heat, excuse the pun, is being turned up.
29:59What do they feed their friends?
30:01What do they feed to their loved ones?
30:03What do they feed people to impress?
30:06I mean, right now, these five could just blow our minds.
30:10I don't want to be too confident, but cool, calm, and collected.
30:15It's go big, I'll go home, or go big, absolutely ruin it, and go home.
30:21Ginger, do you ever have the other drag queens round for a dinner party?
30:25Oh, drag queens don't really eat that much.
30:27It's more about talking than eating.
30:29More of a liquid meeting when you get together.
30:33So, tell us the inspiration for your dishes.
30:35I used to play rugby every Sunday, and I would come home from rugby, freezing cold, covered in mud,
30:39get in the bath, and then come down and have Sunday dinner, and that would often be fish pie.
30:44So, I'm making a fish pie.
30:45It's really creamy, really unctuous, delicious.
30:49Ginger's absolutely going for it.
30:53I'm absolutely melting.
30:55Never mind the butter, I'm melting.
30:57She's poaching her fish with fennel, and then she's making a cream sauce out of that poaching liquid.
31:05Mash the potatoes right now.
31:07We want a golden, crispy top on that potato.
31:10The smokiness of the fish running through the whole dish.
31:13Served with peas and samphire.
31:16Lovely bit of green.
31:18And then poached pears with rum snaps and ginger cream.
31:21This is what I would cook for my family if I had the chance to cook them Sunday afternoon dinner if we were all there.
31:26But can you actually see what you're doing?
31:28I mean, you're grating with, like, basically two tarantulas fighting.
31:32You can't half do drag, can you?
31:34From a woman who loves makeup, you're an inspiration here.
31:38Thank you so much.
31:39Good luck.
31:40Thank you so much.
32:10Thank you so much.
32:13Okay.
32:20And he's got chicken thighs cooked in a Greek style with lots of sauce, rice firmer chili, tomatoes, and lemon.
32:27He's going to serve that with yogurt and feta cheese with chili.
32:30Wonderful.
32:32But he's using chicken thighs with a bone in.
32:35He's going to make sure they get a nice bit of color on them first, seasoned really, really well.
32:39Before they go into the pot with rice firmer chili.
32:42I'm just happy to be here and learning from these guys is amazing.
32:48Especially John, because he's got a soft spot for me.
32:50What's a blue dinner party like?
32:58The lads are good cooks, actually.
33:00When I told them I was coming on this, they literally laughed in my face.
33:02I don't know.
33:03I can see why.
33:05My main is inspired by a traditional Greek dish called tava.
33:12I loved eating it as a kid because I love my chicken, love my rice, I love my tomatoes, I love the whole thing being cooked together and you soak all the juices up.
33:22Comfort food.
33:23For dessert, a lemon cheesecake.
33:27I love a lemon cheesecake.
33:28I know you do.
33:31Want a biscuity base, which is not too hard.
33:34We want a creamy filling across the top, which is zingy with lemon.
33:38But at the same time, I want a bit of oomph, I want a bit of style.
33:41I want a little bit of something that makes me stand up and go, wow.
33:44I am playing it safe with the lemon cheesecake, I ain't going to lie, but I'm going to throw myself into it.
33:51Just feed them.
33:54You are halfway, 30 minutes gone, 30 minutes left.
34:02I do like a lot of flavours in my food and I like my dishes to be quite complex.
34:08I do feel quite determined to prove to myself and prove to the judges that I am a good cook.
34:14Boomer's got a piece of pan-fried sea bass sitting on a spiced Thai-flavoured sauce.
34:22Lemongrass, lime leaf, turmeric, coconut milk, all going there and there's even some chilli.
34:29My mum used to make a dish when we were younger and she called it coconut chicken, but I prefer fish.
34:34Even though she's not Thai, she's Australian, she likes to be experimental with her cooking.
34:39Boomer is promising us rice.
34:40And then we've got salad, which has been made from samphire and spray onions.
34:45If there's too much samphire, it's going to become really salty.
34:48What's for dessert?
34:50It's a chocolate mousse.
34:51I'm going to put hazelnuts on top, cherries and then a chantilly cream.
34:55A little bit of Black Forest going on.
34:57Exactly, I love Black Forest.
34:58She's making a water ganache, which is really clever.
35:04I was trying to find out like a way that you can make a chocolate mousse quickly and I found out basically that if you melt it in water and then blend it over an ice bath, it forms a mousse texture.
35:17Hopefully that mousse is lovely and smooth and then the sweetness of the cream, it could be wonderful.
35:22Gazz is cooking food inspired by his Pakistani upbringing.
35:35Nahari, which is the national dish of Pakistan, usually a beef stew cooked really, really slow with lots of onions and spices, enriched usually with bone marrow.
35:45I'm trying to make a plant-based version.
35:47I've never seen a plant-based version before, so I'm rolling the dice and see how it works out.
35:53He's using a plant-based steak and then a sauce that's going to be enriched with lots and lots of spices and nutritional yeast.
36:00It's almost a smokiness, but should fill our mouths with flavour.
36:04I love nahari.
36:05My mum is like famous for making her nahari.
36:08The legend is that it was a working class food for labourers while they were building the Taj Mahal.
36:13They would feed the labourers in the morning and they would basically be able to work all day.
36:20With that, we're being promised bread, naan.
36:23He's made the dough.
36:24I just hope he's got enough time to make sure that that bread is cooked all the way through.
36:29After the disaster of making the roti in the last challenge, I really want to know if I can get it right.
36:34For dessert, we're getting halver, carrot halver.
36:45Carrots cooked with plant-based milk, brown sugar, lots and lots of cardamom.
36:50That carrot mixture all cooks down together to become almost like a jam.
36:54It's 100% completely plant-based, which I think is brilliant.
37:00You are so passionate about plant-based.
37:03I kind of just like to just explore cooking.
37:05Just see where it takes you.
37:08All the best.
37:08Thank you, Grace.
37:12Katie from Corrig.
37:14Hello, Grace.
37:15What are you making?
37:16I am making place fillets with potatoes and fennel in a white wine sauce.
37:22This kind of reminds me of home.
37:24I used to cook a lot of fish and potatoes with my granddad.
37:27Which character from Corrie would have loved this food?
37:31Ken Barlow.
37:32100%.
37:33He loves a bit of white wine.
37:37He likes a little bit of white wine.
37:38Yeah.
37:39As I do.
37:42Katie right now seems really, really confident.
37:45Place fillets, she's going to cook underneath the grill.
37:48Well, that's great.
37:48That only takes three or four minutes.
37:52Buttery, soft fennel, and it needs to be soft.
37:55We don't want crunchy, hard fennel.
37:57She's laboring over a white wine sauce.
38:00White wine, cream, some lemon juice, lots of seasoning.
38:03Lovely.
38:05I love lemon.
38:06I love thyme.
38:07I love garlic.
38:08I love the creaminess of this dish.
38:12It's very indulgent.
38:15I need to know the pudding.
38:16The pudding is a citrus posset with a shortbread crunch.
38:22I love lemon desserts.
38:24Yeah.
38:25Like, when I was younger, we used to love pancake day.
38:28So I used to race home and have lemon and sugar pancakes until I was sick.
38:31I don't want that near the heat.
38:38A citrus posset, it should be silky, like a cross between a mousse and a cheesecake.
38:43Then with that, we've also got shortbread and grapefruit gel.
38:48I need to bash my shortbread, which I love.
38:51Katie seems to be transformed into somebody who's suddenly come out of a professional kitchen.
38:54You have to improvise when you've already used your rolling pin.
39:00I have added a bit of pizzazz because it's MasterChef.
39:03Especially the dessert.
39:05It's very tangy, but sweet, with a bit of crunch.
39:09And we like that.
39:10I've got on about a stone in the shortbread.
39:15So this is the final ten minutes.
39:21Oh, yeah.
39:23There we go.
39:24It's the rice.
39:27It seems right now that Uma's got a problem with her rice.
39:30It's horrible.
39:31It doesn't look like it's cooked.
39:32I wonder if she's going to serve it or not.
39:33If it's not cooked, I hope she doesn't.
39:37It's good.
39:38It worked out.
39:40Please don't tear.
39:43Please don't tear.
39:44Please don't tear.
39:47Go on.
39:47Go on.
39:48Yes, yes, yes.
39:48Oh, yeah.
39:51Ow, that's hot.
39:55You've got just 60 seconds.
39:5760 seconds, everybody.
40:00What the hell is going on today?
40:06Lovely pear with a lovely cream.
40:10Oh, it just looks so pretty.
40:21I think it does anyway.
40:26That's the dessert out of the way.
40:28Don't drop the pies.
40:29Don't drop the pies.
40:30I think it does.
40:35Okay.
40:37That's it.
40:37Time's up, everybody.
40:40I'm pretty happy with it.
40:41Yeah.
40:43Yeah, really happy with it, actually.
40:44I'm just so happy we've done it now.
40:47Oh, my God.
40:47Can they drag artist Ginger Johnson, please approach the judges?
40:52It's not Gint.
40:56Hello.
40:56Hello.
40:58Ginger's dinner party main is a smoked haddock salmon and prawn fish pie in a creamy tarragon and fennel sauce,
41:05with buttery samphire and peas dressed in garlic and lemon.
41:10You like a big portion, don't you?
41:13Yeah.
41:13Yeah, I do.
41:15I would eat that in five minutes.
41:17I love the mashed potato, free of any lumps, crispy across the top.
41:30Crunch still in the prawns, smokiness coming from the smoked haddock is wonderful.
41:34And the fennel dancing around that fish pie, it's ice.
41:38Great.
41:40Great.
41:41Fresh tarragon going through that gorgeous sauce.
41:43I love the buttery, soft samphire, and so garlicky, but that shot of lemon just really brings it out.
41:52It's absolutely fantastic.
41:54Good.
41:55For dessert, Ginger has served poached pears in orange and cinnamon with ginger cream in a rum snap basket.
42:09This is a rum snap.
42:11It doesn't snap.
42:12However, that pear is so delicious, and I wasn't expecting that whack of ginger.
42:19The way that you've added flavour into the cream is so lovely.
42:23Inventive, complex, and ambitious.
42:28I've got some crunchy, crispy bits on the outside of my snap.
42:32In here, I've got almost the flavours of Christmas.
42:35Orange and cinnamon with that pear, which is wonderful, and sticky and sweet, poached well.
42:40I think it's great.
42:41I think it's great.
42:42Thank you so much.
42:44I can feel all of the energy and adrenaline draining from my body now.
42:50But I am having the time of my life.
42:52Umar has pan-fried sea bass and topped it with a raw samphire spring onion Thai basil and lime salad,
43:02served in a spicy Thai coconut curry sauce.
43:05Everything go to plan?
43:06No.
43:07So, I'm missing the rice.
43:10Um, so this is for people who are trying to avoid carbs today.
43:14The fish, that skin, so inviting, so crunchy and crisp, but then the fish itself, still tender.
43:32The heat in that sauce is really quite something, but it's still delicious.
43:37This little salad of yours, I like it, because the Thai basil's anisee, the spraying is quite sharp and oniony,
43:46samphire being salty, which I think's great.
43:49There's only one thing missing.
43:50Rice.
43:51Rice.
43:52Because I've now got a bowl of soup, but I really admire your flavours.
43:58To dessert.
43:58Umar's dessert is a Black Forest mousse.
44:02Layers of chocolate mousse, sweet cherry syrup and whipped Chantilly cream,
44:07topped with whole cherries and hazelnuts.
44:14This is death by Black Forest dessert.
44:19Because the chocolate is so, so rich.
44:22And then you've got the huge, full cherries bursting with the juice.
44:27And then loads of cream.
44:30I could quite easily sit and finish the whole bowl.
44:33I would probably need to lie down afterwards.
44:37You've made what's called a water ganache.
44:39Cleverly, you've whipped it up.
44:40It's not light like a mousse.
44:42It's quite dense, and I don't mind that.
44:44Almost like a truffle flavour, like you get inside a chocolate truffle.
44:47Yeah.
44:48The cherries across the top are inspired because you get that lovely, rich flavour of cherries,
44:53almost like cherry liqueur, again inside a chocolate.
44:56I like it.
44:58Thanks, Uma.
45:01I feel a bit disappointed because the rice didn't go to plan.
45:05If I had just had like an extra 15 minutes, then things would have gone a lot better.
45:09So yeah, it was really stressful.
45:12Hello, hello, hello.
45:13Anthony's Greek-inspired main course is chicken thighs, rice and vermicelli, cooked in tomatoes,
45:20chicken stock and lemon, with a side of whipped feta and red chilli.
45:24It's cooked.
45:25It's cooked.
45:26It's cooked.
45:27Oh, shit.
45:28Why'd you do that, John?
45:29It's cooked.
45:30It's cooked.
45:31It's cooked.
45:32It's cooked.
45:33It's cooked.
45:34It's cooked.
45:35It's cooked.
45:36It's cooked.
45:37It's cooked.
45:38It's cooked.
45:39It's cooked.
45:40It's cooked.
45:41It's cooked.
45:42It's cooked.
45:43It's cooked.
45:44And then that chicken is tender, but I would have either got rid of this skin
45:47or made sure that it was crispy, because it's really flabby and wobbly
45:51and actually a little bit hairy.
45:53Exactly.
45:54Exactly. Sorry.
45:56But apart from that skin, I could clear this plate.
45:58This is comfort food.
46:00Yeah, that's the vibe that I wanted to give, yeah.
46:05Give it to me, John.
46:06Anthony, this doesn't make me blue.
46:10I love you, mate.
46:11It makes me really happy.
46:12Oh, yes, come on!
46:14Natural flavour of chicken thigh, sweet tomato,
46:17but what it absolutely needed was that feta cheese
46:21to really bring up the seasoning, slightly salty and rich,
46:25a little bit of chilli heat.
46:27It's really addictive.
46:29Oh, mate, thank you, thank you.
46:31Anthony's dessert is a set lemon cheesecake
46:34topped with fresh berries.
46:42It's lemon, but it could have benefited
46:45from maybe a little bit of zest.
46:47However, it's a lovely Moorish cheesecake.
46:50I know you're trying to butter up the judges, Anthony,
46:53but there's so much butter with those biscuits in the base,
46:56it's almost like it's the texture of thick peanut butter.
47:00It needs more of the topping with that sharp lemon,
47:04but I like the addition of the fruit across the top.
47:06You're trying it with presentation.
47:07Good on you.
47:11Got some nice comments.
47:13Good constructive criticisms here and there,
47:15but listen, it's what I'm here for.
47:17Well, hello.
47:18Hello.
47:20Katie has served a fillet of place
47:22with braised fennel and crispy potatoes
47:25in a white wine and cream sauce
47:27with caviar and salmon roe.
47:30This is the nicest plating I've seen from you so far.
47:33Oh, thank you.
47:34I'm amazed.
47:35Where'd you come from?
47:37I knew you were a quiet assassin.
47:39These ones down here, they had no idea, did they?
47:41It was all an act.
47:43No, I'm joking.
47:50Fish is cooked beautifully,
47:52lovely and soft and falls apart.
47:55Wonderful, rich, creamy sauce.
47:57Got a little sort of zing of the white wine
47:59in the back of the throat.
48:00Salty bits of caviar and that salmon roe
48:02running through the whole thing.
48:03And I've got to say I love it.
48:05It's great.
48:06Oh, thank you.
48:08The fennel is under,
48:09but then that's when my list of complaints
48:11begins to run slightly dry.
48:14Fish is bang on.
48:16Potatoes, lovely and crispy,
48:18lovely flavoursome, salty.
48:20This is a really good plate of food.
48:22This is the best that you have cooked so far.
48:25I mean, I say thank you.
48:28Shall we go for dessert?
48:29Oh, yes, please.
48:32Katie has made a lemon and lime posset
48:34topped with a grapefruit gel
48:36and a shortbread crumble.
48:40It's a good citrus face.
48:41It's OK.
48:43It's all right.
48:44You all right there, John?
48:46Oh, yeah.
48:47It's a bit sharp, isn't it?
48:48Aye?
48:49Not to see how on, aye.
48:54Your posset is a lot creamier and runnier.
48:57Than I might have expected.
48:58But very good flavours.
49:00Yes, citrusy.
49:01Doesn't hold back.
49:02It's so sharp.
49:04This is not for the timid posset eater.
49:10I love the fact you've made your own shortbread.
49:13The grapefruit gel is delicious
49:14because rather than being sharp like lemon,
49:16it's slightly bitter.
49:17So you get sweet, biscuity shortbread,
49:19the bitterness of that grapefruit
49:21and then that sharpness of the lemon underneath.
49:23I think you're showing a huge amount of skill.
49:25Thank you very much.
49:29Yes!
49:31That was so good.
49:33I smashed it, so I'm so happy.
49:36I just wanted to put my heart and soul
49:39into the cooking like I do at home
49:41and that's what I did.
49:45Last up is Gaz.
49:46With a plant-based Nihari stew,
49:49pan-fried soy protein steak
49:51served in a sauce spiced with cinnamon,
49:53fennel, cardamom, ginger and chilli,
49:56served with naan breads.
49:57I've never eaten a plant-based steak before.
50:08The plant-based meat's interesting
50:11because it's actually quite a strong flavour.
50:14It's almost the sort of flavour of salt beef,
50:17slightly taking over the beauty of the sauce
50:20because I really like that sauce of the breads.
50:22I like the pepperiness in the background.
50:24I like the ginger.
50:26I just find that plant-based meat
50:27very, very strong with the sauce.
50:30Your challenge was always going to be with this
50:33that traditionally this is a slow-cooked stew
50:37that takes pieces of beef
50:40and stewing it all slowly in the sauce
50:43and you haven't been able to do that.
50:45So the sauce is never going to have a tonne of depth.
50:49However, aren't these great breads?
50:55Gaz has made a sweet Indian dessert called halva,
50:59carrot cooked in brown sugar and cardamom
51:01and topped with pistachios,
51:04served with a vegan pistachio cream.
51:06I love the carrot
51:16and the scattering of nuts across the top.
51:18I don't even like cardamom,
51:20but somehow I've just eaten quite a lot of this.
51:24Very nice dessert.
51:26I love cardamom.
51:28I reckon you could do with some more.
51:30That carrot's really sticky with all that sugar.
51:33With the nuts and the cream,
51:34it becomes really quite rich.
51:35Your food always has some great flavours,
51:38but you can give this one a little bit more spice.
51:41Sounds good.
51:44It was a risky menu,
51:45but I wanted to show that it was possible
51:49to make a plant-based nihari,
51:50which is quite unusual.
51:52There's no point in coming to a cooking show
51:54and not pushing yourself or pushing the boundaries.
51:58Thank you so much for all of your hard work there.
52:01You've all cooked your absolute hearts out.
52:04We're going to ask you to step outside
52:07and we'll call you back in as soon as we possibly can.
52:09But for me,
52:10a fantastic start to this year's competition.
52:13You've set the bar really high.
52:16Thank you, celebrities.
52:17I am spent.
52:28I don't know about you guys,
52:30but I'm so proud of all of us.
52:32Yeah.
52:32Yeah.
52:33Bring it in.
52:34Yeah.
52:34Yay!
52:36Class of 2025.
52:37Class of 2025, get in!
52:40Come on.
52:41Five great celebrities,
52:44but we only have four places in the quarterfinal.
52:47I usually get to pirouette off at this point
52:49and leave this to you.
52:50They've had their ups and downs all the way through,
52:53but do you have a favourite today?
52:55Ginger doesn't just bring joy and glamour.
52:59She brings ambition.
53:00Fish pie, great mashed potato top,
53:03with a poached pear, the ginger cream.
53:05Ginger's got herself a quarterfinal place.
53:07She's not going anywhere.
53:08Katie in this round,
53:09place with that lovely white wine sauce,
53:12and then we had that posset.
53:14It's sort of reminiscent of that first round, isn't it?
53:17Of the joy of that apple crumble and custard.
53:19And it was just what we needed to see.
53:22A different level of Katie.
53:23Are we happy that Katie's got a quarterfinal place?
53:27Uma understands flavour.
53:29That fish curry so hot,
53:31it nearly knocked my boots off,
53:33but I enjoyed it.
53:34She didn't get the rice right,
53:35but there is ambition.
53:37Taking chocolate and hot water to make a mousse,
53:40I mean, good on her.
53:41Yeah.
53:43Anthony's dished chicken, vermicelli, rice, well-flavoured.
53:46I loved that fetal on the side.
53:48I thought that really helped the dish come alive.
53:50Cheesecake, flavour of lemon, yes,
53:52too much of the base,
53:53but there was a bit of ambition.
53:55He made a cheesecake,
53:56and I admire the fact he did do that.
53:59And his food is a little bit haphazard at times,
54:01but I love his passion and his enthusiasm.
54:03I enjoyed Gaz's Nahari,
54:06but I just don't feel like there was enough depth of that sauce.
54:10That steak overpowered the sauce.
54:12Yeah.
54:12The dessert.
54:13Carrot, however,
54:14grating carrots,
54:15some sugar,
54:16cardamom in a pot.
54:17That's lovely,
54:18but I felt the whole thing just needed more spice.
54:25This competition allows you to push yourself in a way that you'd never do.
54:33So I'd love to stay to continue to explore just what I'm capable of.
54:38I want to learn.
54:39I want John and Grace to push me and push me and push me,
54:43and if I'm still here,
54:44the next challenge,
54:46I'll be happy.
54:48I hope I've done enough so far to keep my place,
54:51but I'm, like, a bit worried.
54:53I really, really do want to stay in the competition.
54:56We have to make a decision.
54:57Yeah.
54:58Whoever goes through to a quarterfinal,
55:00they're going to have to continue to step up.
55:02Thank you so much for the passion.
55:19You've really, really tried your best.
55:22Above all that,
55:23you've given us some delicious food.
55:28There are only four quarterfinal places.
55:32The celebrity leaving us is...
55:40Gaz.
55:45Gaz, thank you very much.
55:47A fantastic competition.
55:49It's been brilliant having you.
55:50Thank you so much indeed for leaving us.
55:52Thanks so much to you, Gaz.
55:53Thank you, Gaz.
55:54Good luck.
55:57I'm a little bit disappointed, obviously.
55:59I would have liked to stay in the competition,
56:00but it's really made me realize
56:02just what it is that I love about cooking and food
56:05and how it can bring people together,
56:07so I've really enjoyed that.
56:13You are Celebrity Miles Chef quarterfinalists.
56:16Yay!
56:18Oh!
56:19Oh!
56:21Wow.
56:22I've never won anything on my own in my life.
56:25I've never even won past the parcel.
56:27Do you know what I mean?
56:27So, to even get through to the next round
56:30in Celebrity MasterChef,
56:31I'm just gobsmacked.
56:35I'm going to be celebrating tonight
56:36like you wouldn't believe.
56:39When I first started in this competition,
56:41I thought it was just going to be a disaster.
56:42So, the fact that I've got through is unbelievable.
56:46I am just over the moon and beyond proud of myself.
56:50Every day is another amazing surprise,
56:53and it's so different to what I do
56:54with the rest of my life.
56:56The fact that I'm a quarterfinalist is crazy.
56:59I'm excited to come back
57:00and see what's in store for us next.
57:03I want to go as far as I can.
57:04I want to go as far as I can.
57:34I want to go as far.
58:04I want to go as far as I can.
58:05I want to go as far as I can.
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