Celebrity Masterchef - Season 20 Episode 11
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00Y solo los 7 mejores colegas quedan.
00:05¡Yay! ¡Estoy aquí!
00:10Ha sido mucho divertido y un gran curva de aprendizaje.
00:12Me siento un poco como un chef ahora.
00:17No hay que tackles, scrums y lineups,
00:19pero creo que me gusta estar en mi comfort zone.
00:23Está realmente me testando.
00:24Está me empujando a mis limitaciones.
00:26Hoy, la presión se levanta.
00:30¡Wow!
00:32As las celebridades están desafiando a cocinar para un icono de culinario.
00:39Esto debería ser absolutamente delicioso,
00:41y si no, no sé qué ha hecho.
00:44Antes batallan para asegurarse de su lugar en la final 6.
00:49En la parte de mi mente,
00:51hay esa voz que dice que podría llegar a la final.
00:54Yo soy una persona muy competitiva.
00:58As mucho que no me gusta admitirlo.
01:02Esto ha sido mucho más intenso.
01:04Estás solo tan bien como la última cocina.
01:06Si puedo hacer algo, puedo ir a casa.
01:09Tenemos siete siete fantásticos,
01:12pero hay un gran cantidad de trabajo para hacer
01:15antes de siete hasta seis.
01:17Están aquí para hacer buen comida.
01:19Es hora de enfrentar a casa.
01:21Están aquí para hacer buen comida.
01:23Están aquí para hacer buen comida.
01:24Están aquí para hacer buen comida.
01:26¡Suscríbete al canal!
01:56A very special guest, Italian cooking royalty, Gennaro Cantaldo.
02:03Hi, Grace.
02:04Welcome.
02:05Thank you very much.
02:08Oh, my God. So exciting.
02:13Cooking maestro Gennaro Cantaldo has dedicated his life to food.
02:18I'm cooking so good.
02:22Widely known for mentoring a young Jamie Oliver in his passion for Italian cuisine,
02:28Gennaro's kitchen career spans over 50 years.
02:33He's also published 15 chart-topping Italian cookbooks, run his own award-winning restaurant,
02:39and his playful and positive Italian spirit has made him one of the UK's best-loved chefs and TV favourites.
02:49Are you greedy?
02:51Yes, I'm greedy for life. I'm greedy with food, but to greedy Italians.
02:55I was born in Amalfi Coast. The sea was my swimming pool.
03:01Mountain was the garden.
03:04My father was a great, great cook.
03:08And one thing I learned from my father, Italian food, is to respect the ingredients.
03:17I went in the kitchen at the age of 10, and I saw this love, passion, culture.
03:23So I always wanted work and cook with food.
03:30And at 76 years old, his love of cooking shows no sign of waning.
03:36It's the table. It's family. It's a celebration.
03:41And I'm still cooking every day.
03:44Each one of you, you're going to cook some of my beautiful recipe,
03:53which should have come from my heart, and there is a lot history behind.
03:58At the end of this, we will choose a cook of the day.
04:03And that person will go straight through to the next round,
04:06where the remaining six will have to cook again to secure their place.
04:11One hour, 30 minutes.
04:14Let's cook.
04:20Cooking Gennaro's food is an immense responsibility.
04:24I'm a bit starstruck, to be honest.
04:26Taking quite simple, humble ingredients and then creating something fabulous.
04:32It's Italian, so I'm hoping I'm going to grab this with both hands and give it my best shot.
04:38I really am.
04:39There's little tricks here.
04:40These aren't ordinary, everyday recipes.
04:44From what I know of Gennaro, his recipe is quite strange sometimes.
04:48He, like, puts things that you wouldn't expect together.
04:49Dawn O'Porter, author and broadcaster.
04:53She sets herself a Herculean task every time.
04:57She's impressive, she's inventive, but sometimes she overfaces herself.
05:04Dawn is being tasked with one of Gennaro's more unusual desserts that is centred around a vegetable.
05:11Chocolate aubergine slices.
05:12Can you imagine aubergines with the chocolate?
05:17What are you doing?
05:21Actually, aubergine is a chocolate in my region.
05:24It goes everywhere.
05:25Aubergine slices.
05:27Are they too thin?
05:28No, they're all right.
05:29Fried until they're slightly crispy and then layered with a mixture, which is almost like a chocolate mousse.
05:35Think tiramisu without the sponge fingers, but with aubergines in the centre instead.
05:40What a great way to use a vegetable.
05:42My favourite thing that I make my kids is avocado chocolate mousse.
05:48So I like hiding vegetables in puddings.
05:51That is fantastic.
05:52Yeah.
05:53I think it's going to be great.
05:54And a little bit of crispy because they're deep fried.
05:56It is indeed.
05:58There's magic inside there.
06:01You fry them and then you batter them and then you fry them again.
06:04I mean, I'm into double fried stuff.
06:07Aubergines are real happy at soaking up oil
06:09until they're just like mushy, caught on the wall or being undercooked.
06:14She's got to make sure they're not greasy in any way at all.
06:17I'm worried about soggy aubergines and lumpy chocolate sauce.
06:21You know, everyday worries and woes.
06:28Alan Wynn, rugby legend.
06:30He's precise and he's technical.
06:32All we asked him to do was add a little bit more flavour.
06:35It's becoming bold.
06:36It's becoming a bit brasher.
06:37He is a good cook.
06:39The Italian food, very good at eating it.
06:42Whether I'm any good at cooking it, we'll see.
06:45Yeah, it's going to be an interesting one.
06:47Alan Wynn is underway with a pork mince and salami filling
06:50for a deceptively technical dish
06:53celebrating one of the humblest of ingredients.
06:56Alan Wynn is literally up to his armpits
06:59in cabbage leaves and stuff.
07:01Gennaro's brought a recipe which is typically made at home
07:04by an Italian nonna who's probably made it for 45 years.
07:09I like this particular recipe because there is no wastage.
07:14Stuff the cabbage till you can feed on a big family.
07:17This is farmer's food.
07:19This is food born out of necessity.
07:21It's using all the things that are probably being left over.
07:23A little bit of old salami, a little bit of mince,
07:26a few spices here and there.
07:27A whole cabbage which is blanched, it's then taken apart
07:32and in between each one of those leaves
07:34there should be the right amount of meat filling
07:37to give real flavour.
07:41Whole stuffed cabbage, Alan Wynn.
07:43Yeah.
07:44Something you've ever done before?
07:46No, I've done the other way round.
07:48Stuffed meat with vegetables
07:50but never stuffed a vegetable with meat.
07:51So, interesting to see how it comes out.
07:54It's in a sherry dish.
07:56You don't just have a cabbage you eat yourself.
07:59Also, it lasts for the next day as well.
08:01Not with people the size of Alan Wynn, it won't.
08:03Let's have a look.
08:04Stand there.
08:06Jesus.
08:09Once you stuff it, you tidy them up.
08:12You boil it.
08:13Cabbage can take a long time to cook.
08:15So, it can be very tough.
08:16I don't want it to fall apart when I pull it out there.
08:19And then when you actually remove it,
08:21everything is tender.
08:24Actor Katie McGlynn has shown us
08:26that she loves a crowd pleaser,
08:28she loves comfort food
08:29and she is pushing herself as hard as she possibly can.
08:32No doubt Katie McGlynn has grown in confidence.
08:36My grandad always taught me about Italian food.
08:39He wasn't actually technically Italian, I don't think,
08:42but he acted like he was.
08:44He was always dancing around the room singing Amore.
08:47I'm the same.
08:48I dance around in my kitchen singing Amore.
08:52Katie's been challenged with Gennaro's Italian twist
08:55on a French classic.
08:57Duck breast and limoncello.
08:59It's so fun.
09:00Duck, they always like something sweet.
09:03Instead, they use duck a l'orange.
09:06Let's do my portions with limoncello.
09:09As soon as I saw the limoncello, I was like, yes,
09:12because I really like it.
09:14I always remember the family make a limoncello
09:18and I made this recipe.
09:21Unbelievable.
09:22The way you marinate it, that is fantastic.
09:27Oh, God.
09:29It's just half a bottle, Gennaro.
09:30Jesus.
09:33But that's OK.
09:35Don't worry, the leftover I drink it.
09:37LAUGHTER
09:38With this, we've got a celeriac and carrot puree
09:43with a sauce made from the limoncello reduction.
09:48I know you put love and passion into your food.
09:50That's what I'm about.
09:51So that's what I'm going to do.
09:53Can't wait to taste it.
09:54Oh, me too.
09:55I'm scared.
09:56No.
09:57That is where you have to be careful.
10:00OK.
10:00That's going to be tender.
10:02And the skin, I want them a little bit crispy.
10:05OK.
10:06Yes, sir.
10:10I've never made duck.
10:11I've never worked with celeriac.
10:15I'm just going to have to follow this recipe to a tea.
10:24Actor Jamie Lomas always cooks nervously
10:27as if he has no confidence in himself,
10:29but then delivers these big, hearty dishes.
10:32His food is always full of flavour.
10:33Jamie, I think, is one to watch.
10:37He's working on a dough for a dessert
10:39celebrating one of Gennaro's nostalgic favourites.
10:44Chestnuts.
10:45Oh, my God, he remembered my childhood.
10:48At the end of September,
10:49we used to go up to the mountain
10:50and collect those chestnuts.
10:53His dish is sweet chestnut-filled pastries
10:56with a coffee zabaioni custard.
10:59Desserts aren't really my thing,
11:01so, yeah, I'm going to have to pull it out of the bag for this one.
11:05What he has to do is be gentle with the pastry.
11:08If he starts to knead that pastry, it will fall apart.
11:11Slowly.
11:12Don't press it in it.
11:15Slowly.
11:17What we have is almost like a mince pie.
11:19And inside that pastry,
11:21we have chestnuts, sugar, cocoa powder,
11:24and rum and raisins.
11:26Chestnuts do go dry really, really easily,
11:29so he's got to make sure that mixture is lovely and moist.
11:32There's a huge amount of technique here.
11:34What is it about desserts that worry you?
11:38Pastry has just got a mind of its own.
11:40It depends on how...
11:42It just depends on how it feels on the day
11:44and, you know, if it's going to work for you or not.
11:46I think you're starting well.
11:48You know, mix everything together.
11:50Banking in the oven.
11:51Hallelujah.
11:52Hallelujah.
11:52Yeah.
11:5730 minutes gone, people.
12:00One hour to go.
12:04Hello, sir.
12:05Hello.
12:07Ashley Cain, reality TV star and ultra-athlete.
12:11He started this competition as a relative novice,
12:14but when he cooks the food that comes from his heart,
12:16that's when we see great food.
12:18In a round like this,
12:20where the food is all about heart,
12:21all about family,
12:22all about memories,
12:23this is exactly the sort of food that Ashley loves.
12:28He's working on a cheese, ham and sage stuffing
12:31for Gennaro's reimagined take
12:33on a classic Italian saltimbocca,
12:36using lamb cutlets instead of veal.
12:38I love lamb.
12:41I just love lamb.
12:42And lamb cutlet.
12:43Come on.
12:44And then you start to roll.
12:45Oh, so roll it this way.
12:47Yeah.
12:47OK, perfect.
12:49This is all about temperature and timing.
12:52He's got to make his stuffing
12:53and let it set for long enough in the fridge
12:55so that it holds together.
12:57Then he's got to butcher his lamb cutlets,
13:00open them up and butterfly them.
13:01And then put a piece of stuffing
13:11between every lamb cutlet.
13:14I've been seeing you using all of your
13:16Ultraman skills to tenderize that meat.
13:18Is it tender enough yet?
13:20He had to come around and tell me to eat it harder.
13:22Don't be afraid.
13:23I was like, OK, let's go then.
13:25The secret is respect the lamb
13:27and then not to overcook.
13:30Remember, if you cook too much,
13:32OK, the feelings start to go out.
13:35And if you're not cooking up,
13:37it's still a little bit raw.
13:38Nobody likes raw meat.
13:44Ginger Johnson, our drag artist.
13:47And her love and passion for food
13:49flows out of those massive lashes she has on her.
13:52She's inventive and she's creative.
13:54And she brings all that pizzazz to the plate.
13:58Ginger's resting a dough
13:59for a component on her dish
14:01that's synonymous with Italy.
14:04Everybody make a pasta where I come from.
14:07So when I made my first pasta,
14:09one-year-old, two-year-old, three-year-old,
14:11five-year-old, I always have.
14:14And you're looking at this.
14:16It's filled ravioli.
14:18A round of pasta with beef and port mince
14:21together in that filling.
14:24That's going to be served with a lovely,
14:27rustic, sweet tomato sauce.
14:30Making a simple tomato sauce for Italian food royalty
14:34is no mean feat.
14:36It can't be too acidic.
14:38It can't be too sweet.
14:39It has to have finesse.
14:40OK, roll out the pasta.
14:43Cut into rounds.
14:45The recipe that I've got,
14:47it's not the most complicated thing in the world,
14:49but that is a double-edged sword
14:51because it means that I have to get
14:54these key skills right.
14:57Gina's got to roll her pasta out thin enough
14:59so when she folds it and joins the two edges together,
15:02it's not too thick.
15:03Can you just remove your glasses, please?
15:08One second.
15:10It's incredible.
15:11I want to do that.
15:12I know.
15:13We can sort that out.
15:14Is it slightly stressful cooking Italian food
15:17in front of Italian food royalty?
15:18Incredibly stressful.
15:19Don't be stressful, please.
15:20It's probably about as stressful
15:21if you tried to do drag in front of me.
15:23There you go.
15:24Turn the tables.
15:30Alfie Bo can hold a tune
15:32and he's pretty good with a fry pan as well.
15:34His Italian food seems to be flowing from his veins.
15:38But Alfie Bo's biggest enemy in the kitchen is his nerves.
15:45Like Ginger, Alfie's also working on dough,
15:48but for a different type of pasta.
15:49My father used to make gnocchi.
15:53He loved to invent it in many different ways.
15:56And it was really good.
15:58Gnocchi is traditionally a potato dumpling.
16:01But what Alfie's going to do
16:02is make discs of gnocchi dough
16:05which are filled with asparagus and courgettes,
16:08seal those little pasta parcels
16:10and cook them very, very well.
16:12The process here is really difficult.
16:14We want really lovely, soft, fluffy potato pasta dough.
16:19I've never made gnocchi before,
16:21but I'm hoping I can make Gennaro proud
16:23with my attempt at his recipe.
16:25I don't want to let him down.
16:28Are your hands shaking?
16:29Like crazy, absolutely.
16:31I'm trying to calm down.
16:32Do your hands shake on stage?
16:34No, not when I'm singing, no.
16:36You're doing ever so well.
16:37You can see it.
16:38Thank you.
16:39It's the right thickness.
16:41Italian food has been one of your themes.
16:43How much do you want to be cook of the day?
16:45Well, it would be wonderful,
16:46but I'm just concentrating at the moment
16:48of perfecting this.
16:49Sing a lovely song inside your mind.
16:52Beautiful.
16:53And you do it.
16:55OK, so we're halfway.
16:5845 minutes to go, people.
17:0150 spoons.
17:02Oh, wow.
17:05On her vegetable dessert,
17:08Dawn's moved on to the most technically challenging aspect.
17:11Chocolate aubergines with an amaretto ice cream.
17:16I've never made ice cream before,
17:18so I always said to myself,
17:20don't make ice cream on MasterChef,
17:22because I've seen MasterChef and it goes wrong all the time,
17:24so delighted to be given this challenge.
17:28Pour into a pre-chilled ice cream machine
17:30and churn for 14 minutes.
17:32Her ice cream has to be a really lovely, rich, thick custard
17:35before it gets churned,
17:36otherwise it's not going to be creamy and smooth.
17:40With his stuffed cabbage on for its second boil,
17:43Alan Wynne is focusing on its accompaniments.
17:46Little chicken bites wrapped in cured ham.
17:51Sometimes we have pieces left, not with chicken.
17:54What do you do?
17:55Chicken bite?
17:56So easy.
17:58I pull out flavour.
18:02Just make sure that these bad boys don't overcook,
18:06so I need to keep an eye on them.
18:07Alfie's working on the time-critical asparagus and courgette filling
18:16for his gnocchi parcels.
18:19Gennaro's recipe calls for those vegetables
18:21inside those little pasta parcels to be al dente.
18:24He wants a bit of a crunch.
18:27It's a tricky one,
18:28but I don't want my gnocchi to slit or crack.
18:31That's got to be seasoned really well,
18:34and then cooled.
18:36Because if it's not cold, potato dough will melt.
18:41Across the kitchen,
18:42Ashley's hoping his ham and cream cheese stuffing
18:45for his lamb cutlets is set.
18:47This is a very special moment.
18:52That is class.
18:54And he now has to master the tricky technique
18:57of sealing it into the lamb.
19:00Just pull it.
19:02Pull like that.
19:03No, pull the meat.
19:04Stretch it.
19:04Stretch it.
19:05Don't worry, it will stretch it.
19:07But don't break it.
19:08Don't be afraid.
19:08Don't be afraid to close it.
19:11He's got to be really gently,
19:13otherwise the stuffing will crumble
19:15and it will fall to bits.
19:17Ty's never been my friend in this kitchen.
19:19He's never been my friend in life.
19:20I'm always late, unfortunately.
19:21But I'm going to get my lamb in the oven,
19:24make it flavoursome, tender and beautiful.
19:28How long do you have to boil potatoes for?
19:32So that's 30 minutes left.
19:36Also with timing concerns is Jamie,
19:39who's only just started assembling
19:41his chestnut pastries for baking.
19:43I don't know whether I've done it right,
19:45whether I've done it wrong,
19:46so I'm just going to hope for the best.
19:49If Jamie doesn't get them in the oven quick enough,
19:51they're not going to be cooked all the way through.
19:54I mean, I'm running out of time now.
19:55Let's do this.
19:57This isn't the first time I've seen Jamie
19:59in a real flap in this kitchen.
20:02And his pastries aren't his only worry,
20:05as he's now tackling
20:06the coffee zabaioni custard accompaniment.
20:09I'm not even sure why this is supposed to look like this.
20:12I always remember, little child,
20:15my mother always used to make me for me
20:18a zabaioni with a drop of coffee inside.
20:20Couple of eggs, mixed with a bit of sugar.
20:24If he doesn't cook it enough,
20:25we're going to have the flavour of raw egg yolk.
20:27I keep shaking.
20:29It become a little foamy.
20:31Yeah.
20:33Everyone loves coffee and pasta.
20:35Katie is also feeling the pressure.
20:40I still need to mash the veg and cook the duck.
20:45I don't want to do that until the last minute
20:46because I don't want to overcook it.
20:49I'm hoping the duck doesn't take that long,
20:52but that's what I'm worried about.
20:53You cook four minutes one side,
20:57four minutes at the other side.
20:59She has to get the timing absolutely right,
21:01and it's got to be well-rested
21:02so that when she cuts into it,
21:04we don't have all this blood running all over the plate.
21:07I just don't want to burn the duck.
21:08I've never cooked it before.
21:12Over on the pasta dish,
21:14Ginger needs to fill and shape enough agnolotti
21:17for three portions.
21:19Right amount of filling to the right amount of pasta,
21:21all joined together in the centre,
21:24but Ginger has to be really careful here,
21:26otherwise those little agnolotti will start to blow open.
21:29Too much filling.
21:34Squash it down.
21:35No, don't need to squash it down.
21:37Before it gets dry, you roll it.
21:39Yeah.
21:40And then one finger on top of the other one.
21:43You pull it.
21:44OK.
21:45And then it becomes perfect.
21:48I've just got to do this very fiddly thing,
21:50about 45 times in the next five minutes,
21:53and then we'll be golden.
21:58And Alfie has a similar challenge.
22:01This potato gnocchi dough needs ample filling inside,
22:05and then clamps closed and sealed really, really well
22:08so that gnocchi doesn't fall apart.
22:11Be careful with the flour,
22:13because sometimes it's too much flour.
22:15It's OK.
22:19OK, so we're on our final five minutes now.
22:23You need to think about plating up.
22:32Turn, turn it now.
22:33Turn, turn a little bit.
22:35You've only got four minutes on that dark.
22:37I know.
22:42Well, they only take three minutes in the water,
22:44so, and the sauce is ready.
22:47Got to wait for them to roast to the top of the water.
22:51Oh, here's one.
22:51This should be absolutely delicious,
22:55and if it's not, I don't know what I've done.
23:02OK, guys, you've got two minutes left.
23:03Just two minutes, please.
23:05I think I like the look of them.
23:08I mean, I don't know how they're going to be
23:10when I get them out.
23:13They don't really want to cut it up,
23:14but they can cut through that,
23:15and then they can celebrate my success or failure together.
23:18I just want to go crazy.
23:26Whoa, that's it.
23:27Good, good, good, good.
23:32Guys, 60 seconds.
23:41Don't break it.
23:42Don't break it.
23:44Wow.
23:45Hallelujah, we've done it.
23:47That's it.
23:47Time's up, guys.
23:48Time's up.
23:53Alfie, are you looking back over at Sue?
23:55I know, that's what I keep thinking.
23:57Did I miss something out?
24:01Hello.
24:02Hello.
24:04First up is Alfie,
24:05with Gennaro's asparagus and courgette-filled gnocchi
24:09topped with parmesan and crispy sage leaves
24:12in a butter, balsamic and sage sauce.
24:14Your gnocchi is lovely and light, right amount of filling,
24:24so you get that real lovely sweetness and sharpness of the courgette inside.
24:27The richness of the asparagus as well, which is slightly earthy, it's a great plate of food.
24:33Thank you.
24:33Thank you, Jim.
24:33What 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.
24:41Thanks, Chris. Thank you.
24:43The text of the gnocchi is just marvelous.
24:46Thank you, thank you so much.
24:48The filling, it was quite good.
24:50The asparagus inside, well done.
24:52The butter and sage, marvelous, I love it.
24:55You made me very pleased.
24:56Thank you so much.
24:59Getting Gennaro's feedback was a dream for me, you know,
25:03because the fact I've cooked for him, you know, I've given him a proper Italian dish.
25:08I'm so thrilled, it's brilliant.
25:12Katie has served Gennaro's take on duck a l'orange,
25:15duck breast marinated in limoncello with a celeriac and carrot mash,
25:21broccoli with capers, chilli and garlic and a buttery limoncello sauce.
25:26You don't know if that duck was cooked yet because you didn't have time to slice it.
25:29No.
25:35That duck is not cooked enough.
25:41Timing's got the better of you, but the sauce is fantastic.
25:45You've taken that sauce with all that limoncello and the sharp lemon rind,
25:49and reduced it with all the pan juices for the duck, and that is really wonderfully flavored.
25:54There's so much limoncello in the sauce, I feel quite tipsy.
25:59However, I love your celeriac mash.
26:03It's lovely with the limoncello over the top, it works.
26:06The broccoli with the capers, they're delicious.
26:09The duck, if it was cooked, I would say, yes, what a lovely dish.
26:14Thank you.
26:18I was furious about the duck.
26:19I should have trusted my gut and started it a little bit earlier, but I didn't want to overcook it.
26:24Alan Wynne has stuffed a whole cabbage with pork mince, salami and herbs.
26:32Wow, that looks really good.
26:33And served it with chicken bites wrapped in pancetta and sage, a tomato sauce and a vinaigrette dressing.
26:41The cabbage is cooked to perfection with the rest of the ingredients inside.
26:54The saltiness of the salami tastes delicious. This one is so good, you cook better than mine.
27:02Your little bits of chicken, saltiness of that pancetta,
27:05and that richness of fragrant sage running through the whole thing.
27:08Everything's seasoned really well. I think you've done a great job.
27:11You've got a lovely ripe blushing tomato sauce. It's glossy and it's sweet.
27:18There's bags of parsley in there. This is the best I've seen you cook so far.
27:24Thank you.
27:27I was nervous because I didn't know whether the cabbage was going to stay together.
27:31So, yeah, pleased with our performance. Just got to keep the standard up going forward now.
27:38Ashley has cooked Gennaro's take on saltimbocca, lamb cutlets stuffed with palmer ham, cheese,
27:44sage, parsley and basil, served with garlic and rosemary sautéed potatoes.
27:53The lamb, perhaps I want a little bit pinkish inside. It's kind of well done.
28:00But the potato, they're really good. Garlic and rosemary are lovely and crispy. That is nice.
28:06The lamb filling is quite a bold whack of herbs. Tons of parsley, tons of garlic. I like it.
28:16You've got great flavours here, Ashley, of sage and a salty ham, but sadly the lamb's a bit dry.
28:24For the first time in the competition, I feel disappointed. The meat should have been rarer.
28:30So I better get my hands and my heart ready for another round. Hello.
28:38Ginger has made pork and beef mince filled agnolotti in a tomato and basil sauce.
28:43The pasta, it is good, but I believe it's just a little bit thick on the sides.
28:56OK.
28:56But at the end of the day, every single one is close.
29:00So, nothing escaped.
29:03I love the flavours. There's a little bit of pepperiness on my tongue, which is wonderful.
29:08That porky smokiness inside that pasta is great.
29:11The tomato sauce, it's chunky, it's rustic and it's singing with basil. It's a good flavour.
29:17Thank you.
29:21That's been an amazing experience today.
29:23It's like getting a masterclass from a king of food.
29:30Dawn has made Gennaro's quirky veg dessert.
29:33Layers of deep-fried aubergines coated in a rich chocolate sauce
29:38with crushed amaretti biscuits and flaked almonds.
29:41Served with an amaretto ice cream topped with zesty orange and lemon.
29:46The aubergine is cooked crispy but still soft that it's begun to soak in all this lovely chocolatey sauce
30:00to become something really spongy and delicious.
30:03Love it, love it, love it, love it, love it, love it.
30:06Happiness is getting drunk on your ice cream, Dawn.
30:09Holy camole.
30:11That ice cream is unbelievable.
30:13How much booze you got in there?
30:15Follow the recipe.
30:16Well, we like to make everybody happy when they have a food.
30:21My favourite chef.
30:23Gosh, yes, I...
30:25Oh, that's good.
30:28And there's little bits of citrus running through it,
30:30giving it real freshness.
30:31I think you've done a great job here.
30:33Thank you.
30:34The aubergines, the almonds, the amaretto,
30:38bringing me back to my childhood memory.
30:41Dawn, thank you.
30:42Thank you.
30:43I'm so happy.
30:48He's such a nice guy, Janara.
30:50And for him to have been catapulted back to his own childhood,
30:54I'm very proud of myself right now.
30:56Finally, it's Jamie, who's cooked sweet pastries filled with chestnuts, chocolate, rum, and raisin,
31:08served with an espresso zabayoni custard.
31:11The pastry is unbelievable.
31:20Thank you.
31:21It's scrambled, it's not hard.
31:24The chestnuts, with the chocolate, with a little bit of zambayoni.
31:28Wow.
31:29It's excellent.
31:33You got an excellent off Gennaro.
31:35Yeah.
31:37You got a wow.
31:38Yeah.
31:39I'll give you an ace.
31:41The zabayoni, perfect, sort of slightly sticky and sweet, and then that hit of coffee.
31:47It looks great.
31:48It tastes great.
31:49You've got a class act.
31:50The pastry is a work of art.
31:54This feels like it was made by somebody in the back of a posh kitchen who does this all day.
32:00Absolutely beautiful.
32:01I'm feeling a little bit overwhelmed, to be honest. The feedback was phenomenal, and yeah, I'm super happy.
32:13I feel like I've really smashed it.
32:16Thank you very much to Cucco, the recipe, my recipe. You made me very proud.
32:23At the start of this, we did say we will choose a cook of the day. That person will go straight
32:28through to the next part of the competition. The other six will have to cook again for their place.
32:34We're going to ask you to step outside and we'll call you back in again as soon as we possibly can.
32:38Thanks very much indeed. Off you go. Thank you. Thank you.
32:44They all really tried and pulled off some very difficult things.
32:48For me, three standout cooks. Yes.
32:51Alan Wynn with his cabbage and his chicken bites.
32:54Jamie with his chestnut and chocolate pie with zabayoni.
32:57Yeah. And Dawn with her chocolate aubergines and amoretti ice cream.
33:02Yes. I loved it.
33:04Jalara, thank you very much indeed.
33:05Thank you, John. Take care.
33:06Grace, thank you very much indeed. Such a pleasure being here. Really good day.
33:10Thanks very much. Thank you.
33:14Picking one person who cooked the best is impossible.
33:19Yeah, it's a difficult decision, but there's one person today who I think just did an amazing job.
33:27Thank you very much indeed for all your hard work. It was joyous.
33:36Our cook of the day is...
33:43Jamie.
33:47Good job.
33:49Well done, Jamie.
33:50Yes!
33:51Well done.
33:53I get to go home and see my little girl, so I'm ecstatic and I miss a round, so yeah.
33:58Thank you so much. Thank you guys. Good luck.
34:00Well done.
34:01Congratulations.
34:02Thank you, mate.
34:03Cheers, cheers.
34:03Well done.
34:04Thank you.
34:07Yeah!
34:07Let's cook of the day.
34:09I honestly can't believe it. I'm in the final six of MasterChef.
34:16Okay, you six. Time to pick yourself up.
34:19Gennaro's food was all about stories and emotion and growing up in Italy.
34:23And your brief is to cook us a dish inspired by somewhere that you love.
34:30At the end of this, five of you will be joining Jamie in the next round.
34:34One of you will be going home.
34:37Show us all the skills and finesse you've learned along the way.
34:44Ladies and gentlemen, one and a half hours. Let's cook.
34:53This food needs to tell a story of holidays, family occasions, your favourite place.
35:00We want to feel the joy on the plate.
35:02I'm feeling good. It's food that I love to eat.
35:06And if I nail it, we're going to be in a good place.
35:09All of them have got the skill. All of them have proved they've got the palate.
35:13What they've got to do now is hold their nerve.
35:18I'm nervous. What else is new? So better get cracking.
35:25Katie, are we going to far away sunny climes?
35:28We're going to Lancashire, Grace.
35:31Well, yeah.
35:32I'm a very proud Northern, I must say.
35:35Same here. What are you cooking?
35:37I am making you a lamb hot pot. It's a little nod to my time at Coronation Street.
35:43Obviously, the infamous Betty's hot pot and my grandmother used to make hot pot all the time.
35:48I'm baking my own bread. I'm making my own butter because when you have a hot pot, you want to dip the bread in.
35:55Can I say something Northern to her?
35:57You can say whatever you like.
35:58Go on, Katie, lass.
35:59Go on.
36:00Thanks, Carl.
36:01We were just speaking in our own accent.
36:04I'm sorry you didn't understand that, John.
36:06What does that mean?
36:06I'm really pleased with what she's doing. She's pushing herself.
36:09Wonderful. I'm glad that you two are bonding over this hot pot.
36:12Katie, one of the things so far in the competition has been timing.
36:15Yes.
36:15Are you going to get the timings right?
36:17I hope so. I'm going to go like Roadrunner after this conversation.
36:20I love this. A Lancashire hot pot. Usually lamb in a sauce with potatoes across the top.
36:29And it's cooked in the oven, thus a hot pot. But what Katie is doing is cooking all the bits
36:34separately and bringing them together. She's using lamb mince, which is cooking quite quickly.
36:39With that, she's got a cannon of lamb that should be nice and tender. We've got a red wine sauce
36:44enriched with stock and thyme.
36:45This needs to be a really hearty dish that will make Lancashire proud.
36:52I'm trying to prove that you can make a hot pot look pretty.
36:57Flavour and good looks, which is everyone from Lancashire.
37:05I'm surprised I'm still here. You know, every time I show up in that kitchen, I just think,
37:09what am I doing? But I could actually probably open a restaurant after this. Crazy.
37:14You could have an Ashley Kane cookbook. Anything is possible.
37:18I'm worried about getting everything done. I've got a lot of sauces, a lot of salads,
37:22a lot of things to do, and not a lot of time to do it.
37:26Ashley is growing on his West Indian heritage. He's cooking jerk chicken. For me, good jerk chicken
37:33has a kick. It needs a judicious use of scotch bonnet. I want that jerk sauce to be rich and zinging.
37:39He's got little chickens called a pussan, and there should be lots of marinade around the outside of that chicken.
37:48Ashley's really pushing himself, and we're also getting some flatbread.
37:51I've never had a flatbread before with jerk chicken. I usually would have rice and peas, some tea.
37:59It might work, but it might just all be a bit dry.
38:03My favourite place in the world is my home. And a huge part of my home is the Caribbean
38:08roots and culture. Where in the Caribbean are your family from? St Vincent and the Grenadines.
38:13Ashley, I've got to say, right now, if you can take me on holiday to a Caribbean island,
38:18I'm going to be very, very excited indeed.
38:24Celebrities, 20 minutes gone. Oh, yeah. Time flies when you're having fun.
38:31Alfie's cooking us food from a place that we know he loves. He's talked about Italy
38:35all the way through the competition.
38:37I was about 22 when I first went to Italy. I did a concert over there, and I tasted Italian
38:43pasta for the very first time, and it was just out of this world.
38:51Alfie, I found your straw. Have you brought your guinea pig with you?
38:54That's the salad. Maybe a squeeze of lemon in there.
38:57I mean, it looks delicious. I am on the high-fiber.
39:00Alfie, you've just cracked a joke on MasterChef.
39:02I have, I know, I know. I must be enjoying myself.
39:05Yippee! Get relaxed. There we are. There we are.
39:09Great round with Gennaro. Thank you.
39:11Is that giving me the confidence? It has, and I thought I would take you on a trip to
39:17the Amalfi Coast, where I remember being up there at this gorgeous kitchen, a place called
39:22Mama Agata's, and she cooked this incredible lemon chicken with garlic and herbs and
39:30wrapped in straw. So I'm going to try and recreate it for you.
39:33Alfie's huge bag of hay. He's going to put it round the chicken and try to get all that lovely,
39:40rustic, farmyard flavours all into the meat.
39:46With this chicken, a salsa verde, really rich, quite sharp, made from parsley, eggs, and capers.
39:53Fantastic. However, Alfie's going to serve his chicken whole, and that means that he will not know if that
40:01chicken is cooked all the way through until such time as we open it up. That's a big gamble.
40:08I want to make sure that that chicken is super done.
40:16Alan, where are you taking us to today?
40:18Uh, we're going to the south of France. I had a second home in France, right on the coast,
40:22because I was working there for six months, and it's where I finished my career, so that's why I'm doing a lobster linguine.
40:27You could sit and see the lobster come out of the ocean, and within an hour or so it'll be on your plates.
40:31It feels like you walked into this kitchen at the beginning and said that you just didn't really cook at all.
40:37And now you quite casually seem to be working with the lobster.
40:41Well, hopefully the lobster's going to work with me as well, so we'll see what happens.
40:46From that whole lobster, he's going to have to get a huge amount of flavour to make a sauce.
40:53He's using the head for stock. He's got his own pasta on the go. It's a really complex, delicious thing that he's making here.
41:01I've done the pasta before, but there's a couple of things here that I'm probably doing for the first time
41:07on national television, which isn't great. I'd never prep for a game like that.
41:12Cooking and prepping the lobster, I was a little bit worried about it. What's a bit more pressure?
41:21Celebrities, 50 minutes gone, 40 minutes left.
41:31The main thing I learned from Gennaro was that his food is really emotional.
41:35It's all about stories and heart and emotion, and I need to try and bring a bit of that into my cooking, I think.
41:42We're in New York. We've had the most gorgeous day. We've been shopping. We've had cocktails.
41:46We've been to an art gallery. We've had more cocktails. We've been to Broadway. We've seen a gorgeous show.
41:50Now we're absolutely starving, and we're going to Koreatown, and we're going to have delicious Korean-American food.
41:56Love it. What time do we go?
41:58And then we're going to go and have more cocktails. And then a club. Why not?
42:01Cool. Thanks.
42:03What are you going to cook for us?
42:04I am cooking bao buns with lemon pepper beef, cheesy corn, and a non-fermented kimchi.
42:10New York's my favorite place in the world, and it really is a 24-hour city.
42:14You can go and eat this food at two o'clock in the morning and be transported to Korea in the process.
42:19It's magical.
42:23Ginger's making her own bao buns. Wow.
42:28She is a machine in the kitchen.
42:31Those bao buns need to be nice and soft and pillowy-ish.
42:33I've got no room to put anything in here.
42:36With that, we've got our kimchi, which is a spicy cabbage salad. Usually it's brined first,
42:41and it's left in a jar to ferment. She doesn't have time to ferment it, but I hope it has bags of flavor.
42:46I'm very pushed for time, but it's all happening, and if it all keeps going, it'll go.
42:51So, there you go.
42:5325 minutes left.
42:56You and me are not friends anymore, Grace.
42:58Where's it?
42:59Ha, ha, ha.
43:04Fillet the macro?
43:07I'm quite used to filleting fish now.
43:11What's cooking today, Dawn? Where are you taking us?
43:14Taking you up to Scotland, which is one of my favorite places in the world. It's where I was born. It's where my dad lives.
43:19He'd always take us out on his boats, and we would catch line after line of fresh mackerel,
43:22take them home and eat them, and we'd always stop off at the supermarket and get a jar of pickled cockles
43:27and eat them in his car with a toothpick.
43:28So, I am making you pan-fried mackerel with clap shot, which is neeps and tatties, and a pickled cockle escabash
43:37with a Cullen skink sauce.
43:40That's a fish feast.
43:41It is.
43:42I mean, ambition is one thing, but reality is another.
43:45If she wants to cook four dinners at once and put them on the plate, we should let her. Thank you.
43:52These are some of my favorite flavors. Cullen skink, for example.
43:56Creamy smoked haddock flavors.
44:00Escabash is a way of pickling things. Onions and carrots cooked down with vinegar,
44:04but she's actually putting in cockles, which are coming out of the jar. Cockles are quite salty.
44:11We have got lots of big, powerful flavors in this plate. I hope it's not all too overpowering.
44:17These are very familiar Scottish flavors. Do they all work together? I think so.
44:21But if I messed this up really badly, I could be going home today, and that would absolutely devastate me.
44:26You've got just four minutes. Four minutes.
44:35I don't really know how to do this.
44:39Basically, just need to add the sauce to the meat.
44:44I'm trying to make a quenelle, because I'm a fancy pants. I've not made one before.
44:49I've just watched lots of videos on how to make one, so here we are.
44:56Just burnt the flatbread. This is not good. It's a bit of a struggle.
45:0430 seconds.
45:05I don't know whether I've made my pasta a bit too thick.
45:15My bowels have turned out really well. I'm so, so pleased.
45:20That's going to have to do for that.
45:22Time is up. Step away from your benches, please.
45:24Yes! Yes! I've done it!
45:26I don't know how it tastes, but I've got it ready.
45:29The job's a good one.
45:32I'd eat it.
45:35Celebrating her home county of Lancashire, Katie has cooked a lamb hotpot.
45:40Diced lamb cannon and lamb mince with potato, carrot, swede and red cabbage.
45:46Served with a red wine sauce.
45:49Homemade soda bread and butter and crispy lamb fat.
45:53This is not looking like a hotpot. This looks like a work of art.
46:02The lamb cannon is overdone and it's going slightly chewy.
46:07But what's wonderful is the amount of mince lamb in there, fried really well.
46:11Little bits of potato across the top and the red cabbage giving sharpness, which is good.
46:16Soda bread, a little bit dense, I don't mind that too much because I appreciate all the hard work
46:21and you didn't run out of time.
46:23The lamb cannon, although it is a little bit over, the richness of the gravy is just outstanding.
46:31Whack of salty rendered down lamb fat to go on the bread and your butter, creamy,
46:37silky and just goes beautifully on that bread, dipping it into the lamb.
46:42Good.
46:42Thanks, Katie.
46:43Thank you very much.
46:45Apart from a tough lamb cannon, my main goal was the taste and the presentation
46:51and just to show that I can do different skills.
46:56Ashley's Caribbean menu is jerk chicken with an orange pineapple sesame seed salad,
47:04flatbreads and a lime and coriander yoghurt sauce.
47:08It looks the part, but when you start to eat, it hasn't got that fire and oomph that you need from jerk.
47:19Can't taste the chilli.
47:21This fruit and salad thing is really fascinating for me because you've got sharp, sour pineapple in there and sweet orange.
47:29It's really refreshing and really light and actually it goes nicely with that little bit of crust on the outside of that chicken.
47:36The breads are nicely made, but you've cooked them just a little bit too long and they're starting to go a little dry.
47:42I'm slightly disappointed that a little thing like spice could have made all the difference,
47:48but I've just got to keep my fingers crossed to see if it's enough.
47:52Inspired by living on the coast in the south of France where he finished his rugby career,
47:57Alan Wynn has served lobster linguine.
48:00Linguine is really thin. It's that sort of more fettuccine.
48:05In a lemongrass, ginger, chilli and star anise sauce, dressed with a lobster claw.
48:15The lobster is perfectly cooked. What I love about this sauce, there's lemongrass and there's ginger and
48:21the star anise and there's a kick of chilli. It's got real depth and it keeps building.
48:26The more that you're eating it is outstanding. Thank you.
48:29With lobster pasta, it can go one of two ways.
48:32It can either be really flavoursome or it can be bland and creamy.
48:37Congratulations, you've got it absolutely bang on.
48:40This is fantastic.
48:41Your pasta is beautifully made. It's got a nice little bite to it.
48:45It's skilled. It's delicious. I like it a lot, Alan Wynn.
48:49Thank you.
48:52Happy with that. I haven't done that recipe before and
48:54actually, you know, it came out good. At least then I was a cooked lobster now.
49:00Ginger.
49:04Hello.
49:06Ginger's trip to Koreatown in New York is bao buns filled with lemon pepper beef,
49:12pickled ginger shallots and coriander, with fresh kimchi marinated in anchovy sauce and cheesy corn.
49:20The star of the show is your bao bun, which is lovely and soft and pillowy light, which is really
49:35difficult to get right. And inside that bits of beef, which are really thin and ferocious amount of
49:40pickled ginger and the shallots as well being sharp with all the herbs. Very, very clever indeed. Thank you.
49:47I didn't think you'd get all this flavour into this kimchi in a short amount of time.
49:53Using anchovy, almost to fake that funky fermented taste is lovely.
50:00This cheesy corn, it's a big plate of stodge.
50:03It's exactly what it's meant to be. I love it.
50:10I am over the moon. The gods of bao buns were on my side today and they were perfect. So,
50:18I'm so chuffed. Representing Scotland. Don O'Porter.
50:23You've got your little gift.
50:28Right. Wonderful.
50:37Very nice.
50:39Ginger, we're in the club. Beautiful.
50:41Hi. Welcome to the family.
50:44Does this make it taste better? It does.
50:46Okay.
50:48Showcasing her Scottish heritage, Dawn has served pan-fried mackerel on buttery leeks
50:54with mashed Sweden potato, pickled cockle escabash and a smoked haddock potato and cream
51:01Cullen skink sauce.
51:03I love mackerel. Perfectly cooked. It's a very strong, slightly bitter taste, but then you've got
51:16the smooth, silky softness of the haddock creamy sauce, which just takes the edge off it. Getting
51:23neeps and tatties into Cornell. I don't know what Scotland will make of it, but you did it.
51:30It's bonnie.
51:33The escabash is inspired. Sharp sweetness coming from that vinegar with the shallots,
51:39the sweet carrot mixed together, and those little cockles tasting of the sea. Some really
51:44complex flavours, big bold flavours, and you've made them dance quite nicely together. Good on you.
51:50Thank you. Thanks, Dawn. Thank you.
51:55You know, when you get that seal of approval from John and Grace, it's so validating.
52:00I want my dad to be watching this episode, smiling his head off up in Scotland and feeling proud of
52:03what I've done. Last up is Alfie, with his Italian hay-baked lemon chicken, served with purple
52:12sprouting broccoli, an anchovy caper and parmesan salsa verde, and a chicken sauce.
52:18You don't know if that chicken's cooked all the way through? No. Until I open it up? Yeah.
52:24I can't breathe.
52:28Good job. Thank you.
52:29The chicken's cooked beautifully. It's so lovely and moist, and slightly woody and smoky from that hay
52:38around the outside. Sharp, rich, fragrant lemon with that lovely buttery, crispy skin on the outside.
52:45The sauce, rich saltiness coming from the stock, all the juices going there from the chicken.
52:50It's delicious. Thank you. You have convinced me to add a bag of hay to my online shopping delivery,
52:58because it really works. But then you've got this lovely chunky salsa. It's so heavy with parmesan
53:05and anchovy and caper. I could just eat that by itself on toast. Thank you so much.
53:14I was so pleased that that chicken was cooked all the way through. That was great feedback from John
53:20and Grace. I loved that round. I think Gennaro gave them a gift. He's truly inspired them.
53:28That was some of the best dining that we've had of the whole competition.
53:31I loved Alfie Bow's chicken. It was so clever. Lemon and garlic personified. It was bags of flavour.
53:41Ginger pushed herself in this round with her Korean beef and kimchi. How do you make
53:47bao buns when you haven't got a lot of time? It was fantastic. Alan Wynn, lobster and pasta.
53:54That's a difficult thing to cook. He really pulled it off. Dorno Porter and a celebration of Scotland
54:00with mackerel and Cullen's skin sauce. I loved it. All of those four were exquisite today. Very
54:07impressive. That leaves us with a conversation about Katie and Ashley. Beyond doubt, Ashley wanted to
54:15take us to his happy place. And he really put effort into this. His flatbreads, as well made as they were,
54:21he'd overcooked them. They'd become quite dry. But that jerk chicken could have done with a lot more
54:26chilli heat. Katie, a lamb hot pot. Made from the heart, representing Lancashire. And the gravy, exquisite.
54:34She made her own soda bread. She churned her own butter. And we had a really dainty looking dish.
54:41But some bits of lamb were chewy. Everybody in that room is just gold standard and
54:49it'll just be sad to go home. I'm loving it. Fingers crossed, I get to stay in.
54:57I never knew how much this competition would actually mean to me. I've been brave enough to
55:01push myself. And I'm just sitting here hoping that I've done enough.
55:05Who's joining Jamie in the next round? This is a heartbreaking part of the competition.
55:11Celebrities, thank you so much. You took us to places that genuinely meant so much to you.
55:26We experienced some exquisite cooking. But even so, only five if you can go through to the next round.
55:34The celebrity leaving us is Ashley.
55:49Ashley, thank you so very much indeed. Great competition.
55:53It's been an absolute pleasure to be in your presence.
55:56Oh, thank you so much.
55:58I want to give you a hug, yeah?
56:00Thanks, Grace. It's been lovely.
56:02It's been a pleasure. Thanks so much.
56:05Thank you.
56:09Oh, I'm going to take so many positives away from this.
56:12The confidence that I can cook. I can make great food. Food isn't just fuel.
56:18And I feel like I can take all these skills back home and make everybody smile when they're eating
56:22dinner at my house at the weekend.
56:26Congratulations, you five. For you, the competition continues.
56:30The trophy is still up for grabs.
56:34I cooked with a lot of passion today, so I'm happy.
56:39I'm loving it. The ability to lose yourself in the kitchen and getting a few decent plates out as well,
56:44which is, you know, it's quite nice to have that feedback.
56:46To get to the final now, you can't drop the ball. You've got to keep bringing it to the table.
56:53The standard is so high. Here I am in a really fiercely contested competition, so it's thrilling, though.
57:00I love being in the final six. It's a nice number, isn't it? I need to get my thinking cap on.
57:07I don't know if there's much left up there, but we'll find somewhere.
57:09Next time, it's the last of the semifinals.
57:19John and Grace are looking for perfection.
57:22And the six remaining cooks battle it out.
57:25I have to go in with every ounce of focus that I've got.
57:28For their place.
57:29Woo!
57:30Oh!
57:30In finals week.
57:32Out of chaos.
57:33Beautiful things did happen.
57:35You actually could pursue a career in cooking because that is how good this dish is.
57:47Fun?
57:55Yeah.
57:56You.
57:58Yeah.
57:59Yeah.
58:01Cool.
58:02Yeah.
58:03Ah.
58:05That's fun.
58:07Yeah.
58:09Yeah.
58:10No.
58:13No.
58:13No.
58:14Yeah.
58:14You.
58:15I.
Be the first to comment