Celebrity Masterchef - Season 20 Episode 08
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00:00Los competidores han tomado el desafío para ser campeón de Masterchef.
00:05La competición es difícil, pero estoy en el desafío.
00:08No soy un chef, soy un músico, pero realmente soy un jugador, eso es lo principal.
00:13Hoy, ellos están de vuelta para continuar su carrera.
00:17Como enfrentan dos desafíos demandantes,
00:20batiendo para un lugar en la final de la quarterfinal.
00:23¡Fue un fuego! Es hora de dar, no? Espero que no se quede la bola.
00:27¡Wow! I've got to fight for a place to stay in the competition,
00:30but I'm just going to have fun with it.
00:32My eyes are struggling now.
00:34I feel like I'm going to battle, and I'm ready to bring it on.
00:37Five fantastic celebrity cooks.
00:39It's been smiles, it's been laughter, but now we want to see a little bit more.
00:44We're going to really see what makes them tick behind those stoves.
00:48Do we have a future cooking star?
00:57Welcome back to the MasterChef Kitchen.
01:11You five have shown us some great cooking so far.
01:15We definitely want you to have fun here,
01:19but we also need you to become better cooks.
01:23And the best way to learn that is from an expert.
01:27So, we've invited a special guest.
01:32Please welcome MasterChef finalist,
01:36who's published two cookbooks,
01:41Alexina Anatoly.
01:47Alexina grew up in South London
01:49and developed a love of food from an early age.
01:53I've enjoyed cooking since I was a tiny little toddler,
01:58making cakes with my mom in the kitchen.
02:00My whole family is obsessed with food.
02:03After studying English at Cambridge University,
02:07Alexina spent a decade working in finance
02:10before deciding to pursue her dream of a career in food.
02:15She entered the MasterChef competition in 2021,
02:20where she made it all the way to the final.
02:24A MasterChef, you've got to make an impact
02:27in a really short space of time.
02:28I realised that the best way that I could do that
02:30is by going down the bold flavour route
02:32and pairing something slightly unexpected together.
02:35There's nothing subtle about you, is there?
02:38And that's something that I've sort of taken with me ever since.
02:41In her latest cookbook,
02:43Alexina's bold dishes explore bitter flavours.
02:48Out of the five tastes,
02:50bitterness is the one that people are most scared of.
02:54Bitterness exists on this sort of balance or precipice
02:57between pleasure and disgust.
03:01But bitterness is actually key
03:03to what makes food delicious and more-ish.
03:05I'm on a mission to make the world fall in love with bitterness.
03:08I've given you five of my favourite recipes.
03:13This is about learning how to balance flavour.
03:16There is bitterness in every single one of these dishes,
03:19and you have to keep that business under control
03:22to create something delicious.
03:26One hour, 30 minutes.
03:28Let's cook.
03:32Even though they're celebrities,
03:34I haven't made it easy on them.
03:35These recipes are quite involved,
03:38and there's definitely some things that can go wrong.
03:42I've never, ever cooked anything to this degree before.
03:46It is absolutely frightening.
03:48I would love the celebrities to learn about flavour.
03:52Flavour comes before anything.
03:56Don't panic!
03:57Don't panic!
03:57They are going to have to work really hard in the time
04:01to get it all done.
04:02I don't envy them.
04:04I very rarely follow recipes,
04:06because I very rarely cook.
04:08So, wish me luck.
04:10There's no way to do this without it looking awkward and uncomfortable.
04:21I'm sorry.
04:23Ashley Kane, TV personality,
04:26an ultra-athlete.
04:28His cooking is about family, history, heritage, emotion.
04:33Ashley has been given a bavette steak dish
04:36and will have the challenge of controlling the balance
04:39of two different bitter elements.
04:43One comes from the char on the outside of the bavette steak,
04:46and the other place is that chipotle espresso butter,
04:48which is a little bit spicy, smoky,
04:51a little bit bitter,
04:52but also kind of indulgent
04:54and just gives a bit of added richness to the dish.
04:57How do you feel about making a dressing
05:00made from coffee and chilli?
05:02To me, if I'm honest, it doesn't make sense, yeah,
05:05but I've never played by the rules,
05:07so it sounds like it could be a bit of me.
05:09I'm down to try it.
05:11When you cook bavette,
05:12it needs to be cooked perfectly
05:14and not chewy and not tough.
05:17What Ashley's got to do now
05:18is tenderise that piece of meat,
05:21salt the steak very, very well,
05:23and leave it for at least 40 minutes.
05:26I'm really bad at following rules,
05:29but, you know, for the purpose of this challenge,
05:31I'm going to try my best.
05:34I cooked this cut of meat in the final of MasterChef.
05:37Oh, wow.
05:38And I remember John saying,
05:39I don't like this cut.
05:41And I said, you just got to cook it right.
05:47Hopefully this will open my eyes
05:48to something a little bit new.
05:50It's being served with melting tomatoes,
05:53whereby there's little cherry tomatoes
05:55with onions and lots and lots of paprika together
05:58to make a lovely smoky sauce.
06:00They're really soft and unctuous,
06:03and they give a bit of colour and acidity
06:05and brightness to the dish.
06:07Oh, that smells delicious.
06:10Before coming into this competition,
06:12I was so nervous about my ability to cook.
06:15But I think the longer that this goes on,
06:17the more determined I am to do well.
06:24I'm not panicking.
06:26I'm just going to stick to this recipe like no tomorrow.
06:29Jodie Owensley, known as Fury from the Gladiators.
06:35What worries me is that she's quite a fussy eater.
06:38A carrot.
06:39I don't like it.
06:40The only thing that's brought her joy so far
06:42has been sweet things.
06:45But you can't make puddings all the way.
06:48This is a whole big learning curve for me,
06:50so I can always get better.
06:52I'm all about just cracking on and see what happens.
06:57I hate the smell of parsley.
06:58I'm like, oh, it's horrid.
07:01Jodie has got pork and cranberry meatballs,
07:05a mustard sauce, caramelised cabbage, and chips.
07:10Although it sounds ordinary, it sounds every day,
07:12there's lots of technique here.
07:15I'm going to be a real dear.
07:16I'm only at 15 grams.
07:19It's inspired by Swedish meatballs.
07:22Typically, that would be served
07:23with like a lingonberry jam on the side,
07:25but instead what we've got is fresh cranberries
07:27with their bitter tartness.
07:29And then you've got caramelised cabbage.
07:31Again, we're bringing char in,
07:32which adds a little bit of bitterness.
07:34And altogether, it's just a really comforting play of food.
07:37The pork meatball themselves need to be quite generous,
07:41flavoured with lots of parsley, breadcrumbs, onions.
07:43I don't know what I'm doing, but I'm trying my best.
07:48Jodie, how are you feeling about it?
07:50I'm terrified.
07:51I am actually terrified.
07:52But this is good.
07:53It's really pushing me out of my comfort zone.
07:55It's important that you get that meatball mix ready,
07:57and then you've got to form them.
07:59So you've got to leave enough time to do that, cook them.
08:02So there's actually quite a lot to do.
08:04OK, time's going to be tight?
08:05Going to be tight, so push on.
08:06I hate touching meat.
08:13She's making something she's heard of before.
08:16It's meatballs.
08:19I just feel like there's a lot to do.
08:22There's something about this that's really shook her.
08:26Each meatball that Jodie has to make
08:28then needs to be implanted with a whole cranberry.
08:32So you just put one of them in the middle?
08:34Yeah.
08:34Can you imagine, like, a Scotch egg?
08:36Oh, yeah, I love Scotch eggs as well.
08:37Yeah, so it's like, think of that as the egg
08:39in the middle of the meat.
08:41Then you close it up and then form it into it.
08:43Oh, what a good idea that is.
08:46It's just...
08:47I feel like there's a hundred things to do.
08:50That's 15 minutes gone.
08:54Noreen Khan, stand-up comedian and radio presenter.
08:58She loves the spices of India.
09:00It's the food that she grew up with,
09:02and she's a vegetarian.
09:03She understands flavour, but technique, for me, is the question.
09:12Oh, no.
09:13I'm definitely not relaxed about this.
09:15I know I've got a lot to prove.
09:17This is going to be my chance now to show them.
09:20I can cook!
09:22Well, I feel like I've got so many more ingredients
09:24than everyone else.
09:26I'm trusting the process here.
09:27Noreen is in charge of Alexina's take on a Mexican staple
09:34inspired by her travels.
09:36The charred mushroom tacos with avocado crema
09:41and grapefruit salsa is one of my favourite dishes.
09:45Mexican food is incredible.
09:47It's quite a lot of bitter flavour,
09:49like there's chocolate in some of the sauces.
09:51With this dish, bitterness is coming from the char on the mushrooms
09:56and also the grapefruit in the salsa.
09:59It's like a party in your mouth.
10:02I like eating Mexican food, but I very rarely cook it.
10:05A taco shell, wonderful thing.
10:07We buy lots of them in supermarkets.
10:09Everybody thinks they're really easy.
10:11They are hard to get right.
10:13It's easy for the dough to be too dry or too wet.
10:17You've got to get it just right
10:18so that you can press the tacos out correctly.
10:22I've never made tacos before.
10:24This is the first time for everything.
10:25Well, I've done my dough.
10:26That's great. Perfect.
10:27So it needs to sit for half an hour.
10:29Yeah.
10:29I've got my timer on.
10:30Love it.
10:31You're so organised.
10:32I've done that bit, so we'll see.
10:35I think one of the trickiest parts
10:37is getting good colour on the mushrooms.
10:39They need to be really charred and intensely cooked.
10:44This is, like, all alien to me. It's alien.
10:47Noreen is a whiz with South Asian flavours,
10:50but this is Mexico.
10:52She's clearly out of her comfort zone.
10:55A lot of the aunties watching this,
10:57if they don't like my cooking,
10:58they'll be, like, sending no marriage proposals.
11:06Alfie seems to love the food of Italy.
11:08Alfie understands really good, tasty food,
11:11but I think now he can actually afford
11:14to push himself a little bit more.
11:17Desserts are my downfall.
11:18I can't do desserts.
11:20I think I'm more of an instinctive cook
11:22than following a recipe.
11:23When I see cream and sugar, I just panic.
11:27Alfie will have to face his pudding nemesis
11:29with Alexina's version of a classic retro dessert,
11:33pineapple upside-down cake
11:35with roasted walnut custard.
11:38I don't do cakes.
11:39This is one of my weaknesses.
11:41This is not a simple cake and custard situation.
11:45There's licorice in there, there's rum,
11:47there's pineapple, there's roasted walnuts.
11:49These are quite bold flavours,
11:51and they need to be balanced.
11:54It's a bit dangerous, but I love it.
11:55Alfie's first got to cook all that pineapple,
11:59but also with caramel.
12:01Make it lovely and rich,
12:02put that into the bottom of a cake tin,
12:04make a cake mix, put the cake mix across the top.
12:07Alfie's got a lot of technique here.
12:10Alfie, hello.
12:11Hello.
12:12How do you feel about bitter flavours?
12:13Licorice is really good for the voice,
12:15for singing voice.
12:16Oh, really?
12:17Yeah, I drink a lot of licorice tea.
12:19So this cake is good for you, basically?
12:20Absolutely.
12:21I'm not very good at doing cakes.
12:23My disaster, my history with making cakes,
12:26goes back to my daughter's birthday party.
12:29I'd grilled some sardines in an oven,
12:33and then I decided to make her a birthday cake
12:35in the same oven.
12:37And she took a bite out of the cake
12:39and said it tastes like fish.
12:4335 minutes gone.
12:45You have just 55 minutes left.
12:50Oh, it's leaking.
12:52Sorry.
12:54Need some help.
12:55Alfie has made the caramel
12:57and put it into an online tin.
12:59It's started to escape from the sides.
13:02I'm going a bit of a mess right now,
13:04and I don't know what to do.
13:05OK, breathe.
13:06It's just a cake.
13:07All right.
13:08It's actually going to be fine.
13:14Alan Wynne-Jones, world-class rugby star,
13:17and he's got great technique.
13:19But when it comes to cooking,
13:20why is he so delicate?
13:22He understands flavour,
13:23but he seems to be shy of it.
13:25I want him to be as bold with flavour
13:27as he is in a scrum.
13:30I've still got bold flavours ringing in my ears,
13:32so I'm going to keep chasing the flavours.
13:35He can't afford to be subtle
13:37with a dessert designed to pack a real punch,
13:40inspired by one of Alexina's favourite cocktails.
13:43Two very classic ideas.
13:46A pavlova married with the flavours of a negroni.
13:51A negroni is made with a really bitter liqueur,
13:54and it's really, really strong,
13:55and it's a bit of an acquired taste.
13:58The flavours in here are punchy,
14:00grapefruit zest in the meringue,
14:02a Seville orange curd,
14:04and then a bitter aperitif
14:06and grapefruit caramel over the top.
14:07The challenge is going to be
14:09getting the proportions right,
14:10because bitterness in it
14:11can really quickly overwhelm.
14:14Pavlova, a lovely crusted meringue
14:16whereby the shell is crispy on the outside
14:19and the inside needs to be marshmallow.
14:22Meringue, in such a short space of time,
14:25is really difficult,
14:26so they have to make sure
14:28the sugar's melted into that egg white properly.
14:34Do you like a pavlova?
14:36Yeah.
14:36Do you like a negroni?
14:37Yes, I do like a negroni.
14:39Happy days!
14:39Yeah, I do like a negroni.
14:40What you're going to have to contend with here
14:42is temperature.
14:43Everything's going to have to be cold
14:45when you put it together.
14:46If there's any heat left over in the meringues
14:48or in the caramel, it's going to melt the cream.
14:50OK.
14:54Oh, wow, you used a scoop for it?
14:57Yeah.
14:57So you do maybe like that.
15:00Probably a two.
15:01And then what you want to do
15:02is get a spoon like this.
15:04To make the world.
15:05Exactly.
15:05I don't know if this is the right size, maybe.
15:07Yeah.
15:08Oh, I see.
15:08So you like that?
15:09It's like an eye socket.
15:11Yeah.
15:12The pavlovas themselves,
15:14Alan Wynne's got to get the right shape.
15:16There we go.
15:17Oh, come on now, buddy.
15:18Bly ball.
15:18Do you have a name for this one?
15:20Which one?
15:20This one, he looks like a little bird.
15:22Yeah, he's going to grow to be the size of him one day.
15:25Well, we call that one John,
15:26and this one's going to be Alan Wynne, right?
15:29So, this is the moment of truth now.
15:34Cook too long, and they'll go too dark.
15:37Not cook long enough,
15:38we won't get that lovely texture of that marshmallow.
15:41We've got 45 minutes left.
15:45We are halfway.
15:47On her meatball dish,
15:49Jodie is concerned she's falling behind.
15:52I'm worried about time.
15:55Jodie is definitely up against it.
15:57She's got to finish the mustard sauce.
15:59She's got to get that cabbage cooked.
16:00She's got to get the fries cooked.
16:02Quite a lot of process and different elements in her dish.
16:05I think that is maybe a little bit overwhelming.
16:08But it's fine.
16:09I'll get it done.
16:11The main thing for her is getting those meatballs cooked.
16:14They need time to rest.
16:16Oh, no.
16:17Brick and a pat.
16:18I'll just squish it together myself.
16:23The caramelised cabbage,
16:25actually, it's really important
16:26that you get some decent caramelisation on the outside,
16:28which adds a little bit of bitterness.
16:33God, I'm not the greatest at what I've done.
16:35Noreen's also feeling the pressure.
16:41Noreen has never made a taco before.
16:44Let's see what happens now.
16:46Tacos are a very tricky thing.
16:48Let's see.
16:49Ooh!
16:50Oh, my God.
16:52Whoa!
16:53I'm just sort of impressed
16:55that they're coming out a little bit taco-looking.
16:58Too thick, we've got a spare tyre.
17:00Too thin, then the taco shell is going to fall apart.
17:04It's a good workout for the arms, as well.
17:06Noreen's first time making tacos,
17:08and they've turned out beautifully.
17:10It looks great.
17:11I hope it tastes great, as well.
17:13Her tacos are a success.
17:16Noreen can focus on the accompaniments.
17:18We've got grapefruit salsa.
17:21It's also bringing freshness and acidity,
17:23and that is so great to cut through
17:25all the spiciness of the mushrooms.
17:27It's delicious.
17:28You've now got under half an hour.
17:33We need to pick up speed.
17:38Ashley's bovet steak is almost tenderised,
17:41and he's working on a corn polenta side.
17:44That polenta, it should hold up on the plate
17:48and be almost that creamy texture,
17:51but it should be rich in flavour.
17:53I'm getting caught in the crossfire with this polenta.
17:56The polenta's biting back.
17:58Pan.
17:59The success of his dish
18:01will rest upon Ashley's precise cooking
18:03of the bovet steak.
18:06We want the steak to be charred on the outside
18:08and a river of pink running through the centre.
18:10Super important to cut the bovet against the grain.
18:13If you don't, it will be really chewy.
18:15The amount of detail in the process
18:17is absolutely insane.
18:20After it's seeped out of the cake tin,
18:23Alfie's had to remake the caramel
18:25to go on top of the pineapple
18:26before he can add the batter.
18:29Has that got the baking powder in?
18:31Yeah, and the baking powder.
18:31Great, perfect.
18:32So that needs to go in there.
18:34There we go.
18:35That's looking like a cake batter now, isn't it?
18:37OK.
18:40And he's racing to get the upside-down cake
18:42into the oven.
18:45Alfie got the cake in a little late,
18:47so we'll see if that's cooked.
18:49With the cake finally baking,
18:52he can turn his attention to its accompaniment.
18:55How about bad days?
18:59That roasted walnut custard
19:01requires you to make a walnut butter first
19:04that you then incorporate into a creme anglaise.
19:07Walnuts, of course, is a bitter nut,
19:09so there's just different levels of flavour happening.
19:13I'm shaking like a leaf.
19:17So that's 15 minutes to go.
19:19Some of you need to start winding this up.
19:25Across the kitchen,
19:27Alan wins focusing on his Negroni pavlova toppings.
19:32Stop stirring it.
19:33Sorry.
19:34It's like being at home.
19:36He's got a Seville orange curd.
19:40Seville orange being really sharp and quite sour.
19:43Lovely, silky and smooth,
19:45but it should be quite thick.
19:47Almost the thickness of jam.
19:49Why am I stressing?
19:54A grapefruit caramel flavoured with a bitter liqueur.
19:58If that starts to crystallise,
19:59it's going to have to start all over again.
20:01When you do a wet caramel like this,
20:05you can't stir it.
20:06Ah, OK.
20:07If you do a dry caramel, you can stir it.
20:10Isn't there just one caramel?
20:11There isn't. I'm so sorry.
20:13Start again and you'll be good.
20:15I was just testing to see whether Alex, Zina,
20:19knew the recipe.
20:20Take two.
20:23So that's 10 minutes left.
20:24Time is ticking.
20:28I'm worried about everything,
20:30but we'll make it work.
20:32It'll be fine.
20:33How do I plate this on?
20:35Mushrooms in the middle?
20:36Avocado crema.
20:37Yeah.
20:37Spoonful, mushrooms,
20:39and then the salsa and the...
20:40The sprinkling of these on top.
20:45So I think it's got to be the other way up.
20:47Yeah, take that off.
20:49Oh, that looks like it's about to...
20:52It looks like it's what?
20:53It looks like it's about to go everywhere.
20:55OK.
20:56What's happened?
20:57It's undercut.
20:58I didn't get it in in time.
20:59OK.
21:00Can we rescue any part of it?
21:02I'm going to try and present it
21:03as best I possibly can for you.
21:05Oh, no.
21:06Celebrities, you've got three minutes.
21:09Why are you so serious?
21:11Are we all done?
21:12I'm quitting this, Nate.
21:17There we go.
21:18Great.
21:21I think they're all right.
21:2260 seconds, that's it.
21:29Give us what you've got.
21:35Ashley.
21:36Yeah?
21:36We need the song plates now, my friend.
21:38Yeah.
21:39That's it.
21:57Time's up.
21:58All done.
21:59Step away from your benches.
22:00Do you want a slice of me mush?
22:02Matt, I do have anything to make, bud.
22:03Thank you very much.
22:05That's all right.
22:06Ashley, come up.
22:09Reality star Ashley has cooked Alexina's charred bavette steak
22:14with paprika and onion-melting tomatoes
22:17on a bed of polenta
22:19and finished with a bitter chipotle espresso butter.
22:33I love the way you've cooked the bavette.
22:35It's got a good char on the outside.
22:38And you've also cut it across the grain
22:39so it's not chewy or too tough.
22:42I'm really impressed.
22:43You've done a great job.
22:44Thank you.
22:44This is a really beautiful plate of food.
22:51That coffee, you've really nailed that.
22:53It's bitter, but it's delicious.
22:56But what I love the most is the polenta.
22:59You've got so much flavour.
23:01This hangs together really, really beautifully.
23:04You've got sweet tomatoes
23:06then going to that real warmth
23:08coming from those spices
23:09which you've roasted really, really well.
23:10This is about balance, about sophistication
23:14and about being daring.
23:16And you've done exactly that.
23:17Thank you.
23:20I didn't know what anything was when I received the recipe
23:22and I'm so grateful that I stuck it out
23:25because I'm learning
23:26and I'm actually getting better.
23:29Jodie, come up.
23:30Gladiator Jodie has cooked pork and cranberry meatballs
23:36served with a mustard sauce
23:39along with caramelised hispy cabbage
23:42and chips.
23:54When it comes to the meatballs,
23:55they actually taste really good
23:57and there's that nice cranberry bitterness
23:59and sharpness cutting through the pork.
24:01What you needed to do
24:02was just cut everything a lot finer.
24:04It's big chunks in there
24:05and that's what's causing them to kind of fall apart.
24:08Cabbage, all you needed
24:10was to just get a bit more caramelisation
24:12on there in the pan.
24:14This dish really suffered from the fact
24:17that at one point
24:18you just became really frozen
24:20by everything that needed to be done.
24:23However, you can make me
24:24some more of these chips any day.
24:25We've got some great flavours here.
24:28We've got some issues with technique.
24:30Your mustard sauce,
24:31you've cooked it so much
24:33it's gone too thick
24:34and it's come a bit too claggy and heavy
24:36underneath there.
24:38You were poaching that recipe
24:39I think was probably like
24:41a contender approaching Gladiator.
24:42I mean, the fear in your eyes.
24:46Don't be scared of it.
24:47Thanks, Jodie.
24:48Thank you.
24:49Thank you.
24:51I'm feeling a bit gutted
24:52because that one, great.
24:55But to be honest,
24:55I thought it was going to be a lot worse than that.
24:58Noreen.
24:59Comedian Noreen
25:00has made Alexina's corn tacos
25:03topped with charred spiced oyster mushrooms
25:06and an avocado, coconut
25:08and green chilli crema
25:10accompanied by a grapefruit,
25:13cucumber and radish salsa.
25:14This is your first ever taco.
25:24Ever.
25:25It's lovely.
25:26It's extraordinary.
25:28There's green chilli,
25:29there's cayenne.
25:30I love that as you eat this,
25:32the heat just builds and builds.
25:35The roasted corn tacos are great.
25:38Perfect size,
25:39perfectly pressed.
25:41The oyster mushrooms have crispiness,
25:43which is what you wanted.
25:45Really great job.
25:46Well done.
25:46Thank you.
25:48Talk about bitterness and sweetness
25:49and how these things marry together.
25:52I think it's a great dish.
25:55Working with quite a complex recipe,
25:57you're just panicking,
25:58thinking,
25:58gosh, I'm only on number eight
26:00and this has got 16 parts.
26:02So I'm quite impressed with myself.
26:05Alfie, come and talk to us.
26:07OK.
26:08Singer Alfie has made Alexina's take
26:15on an upside-down cake
26:16with licorice, rum and caramelised pineapple
26:19served with a roasted walnut custard.
26:23The caramelised pineapple,
26:34I'm getting that lovely, spicy,
26:36slightly bittersweet licorice flavour
26:38in the background.
26:39I'm also getting bitterness from the rum.
26:41Look, it didn't go perfectly,
26:44but actually the flavours
26:45that are on the plate are delicious.
26:46The people dying in don't need
26:50to know your original plan.
26:52And what you salvaged,
26:54as you can see,
26:55I've eaten it in huge chunks.
26:57It's a delicious,
26:58toffee, sweet, licorice,
27:01slightly bitter cake
27:03with a boozy slice
27:05of very nice pineapple.
27:07Did you get it right?
27:08Did you get it wrong?
27:10Alfie don't mind.
27:11It tastes great.
27:13And the texture of the cake
27:14is like ginger cake,
27:15slightly soggy and soft,
27:17but crispy on the outside
27:18with that really beautiful,
27:19bittersweet caramel.
27:21And I really like that with my cake,
27:23you've given me a walnut milkshake.
27:24Thank you very much indeed.
27:26It's way too thin.
27:27Yeah.
27:28But the bittersweet of roasted walnuts
27:30through that is delicious.
27:33Thank you so much.
27:34Thank you.
27:35I've learned when things go wrong,
27:37do your best you can.
27:38What was on the plate
27:39did taste OK,
27:40so I'm grateful for that.
27:44Alan Wynn.
27:45Up last, rugby legend Alan Wynn
27:49has made individual Negroni pavlovas
27:52topped with vanilla Chantilly cream,
27:55fresh grapefruit,
27:57a Seville orange curd,
27:59and a bitter liqueur
28:00and grapefruit caramel.
28:01A nice, crunchy outside on the pavlova,
28:17and then it's marshmallow-y inside.
28:19Seville orange curd.
28:21It tastes great.
28:22Mm-hm.
28:23Just wanted the caramel
28:24to be a little bit thicker,
28:25so you get that hit of the bitter
28:27aperitif that's in there.
28:28Mm-hm.
28:28But I think you've done
28:30really, really well.
28:31Thank you.
28:32There is the distinct flavour
28:33of a Negroni.
28:35Lovely bitterness
28:36from that grapefruit
28:37going with that sweet Chantilly cream.
28:39It's great.
28:41For me, this is extraordinary.
28:43A real whirlwind
28:46of sweet and sour
28:47and delicate and crunchy.
28:49This is a difficult thing
28:51to pull off.
28:52Thank you.
28:55I tried to employ
28:56more flavour today.
28:57John wanted me to be bold,
28:58so I put a bit of extra
28:59in there for him.
29:00I'm just happy
29:00that he enjoyed it.
29:03That was not an easy challenge.
29:06You all did me proud.
29:08Well done.
29:17Alexina,
29:17how was that watching
29:19your recipes
29:20being made by the celebs?
29:21I feel like it's
29:22a full-circle moment
29:23to have been on this show
29:24as a contestant.
29:26I hope they learnt something.
29:28Thanks, Alexina.
29:28See you later.
29:30Did anyone else
29:31find that really hard?
29:32I thought it was made
29:32to be easier with the recipes.
29:34I think I won the prize
29:35for the dirtiest apron.
29:37Well done.
29:40That was quite the experience.
29:43There was panic,
29:44there was chaos,
29:45but I do think
29:45they learned lessons
29:46along the way.
29:48What they do next
29:49really counts.
29:59Now you're back
30:00to cooking
30:01your own
30:03creations.
30:05You've got a brief
30:06to cook for us.
30:07Your idea of a dinner party,
30:09two courses,
30:10a main course,
30:11a dessert,
30:12one hour.
30:13You are all cooking
30:14for a place
30:14in a quarter-final.
30:17Give it everything
30:17you've got.
30:19Sadly,
30:19one of you
30:20will be going home.
30:22Let's cook.
30:22This isn't a wet
30:28Wednesday night dinner.
30:30I want to feel like
30:31I'm a big deal
30:32around at their house.
30:33This is about being
30:34grand and showing off.
30:36This is a dinner party
30:37after all.
30:38It's got to be special.
30:40I'm feeling a lot calmer.
30:43The last few challenges
30:44I've been a headless chicken
30:45running all over the place.
30:47Right now,
30:48it's all the playful.
30:50I'm going to keep a smile
30:51on my face,
30:52try not to let the pressure
30:52get to me.
30:53I've put my best earrings on
30:58and I'm here for dinner.
30:59What's going on?
30:59No need to dress up
31:00to come round our house,
31:01you know.
31:01But no,
31:02I think I want to do
31:03something relatively simple,
31:04a classic sea bass,
31:05a fennel sauce
31:06and then a lemon cheesecake.
31:09A sea bass,
31:10I'm not very good
31:11at catching it,
31:11but I'm better at eating it.
31:13I'm living on the coast
31:14in Gower.
31:15I've got a few friends
31:15that will always drop off
31:16a few silver bars,
31:18as they call them,
31:19after a good day's haul.
31:21A piece of sea bass,
31:22it's going to take
31:22only minutes to cook,
31:25otherwise it will
31:25start to dry out.
31:27Lovely flaky,
31:28soft bits of fish
31:29is what we're looking for.
31:30And a fennel sauce,
31:31is that a normal thing
31:32in Alan Wynne's house?
31:34We were on the coast,
31:35there's a lot of wild fennel.
31:36The smells of home.
31:39Fennel is a bulb,
31:40it's quite fibrous,
31:41he needs to extract
31:42lots and lots of flavour
31:43from that.
31:44And then he's going to
31:45add some white wine,
31:46really makes the sauce
31:47itself quite rich.
31:49That's what we want,
31:50bold flavours.
31:51Ah, I don't know,
31:53twice now,
31:54rushing.
31:55Then we've got
31:56crushed new potatoes
31:57and some asparagus.
31:58Tried lots on.
32:00Dessert we're being promised,
32:01a lemon cheesecake
32:02with a raspberry sauce.
32:04We want a lovely,
32:06soft, creamy cheesecake.
32:07The biscuit base being
32:08crumbly,
32:09not too hard.
32:10And the raspberry sauce,
32:11tasting of raspberries.
32:13He was coming
32:14to this dinner party.
32:16It would have to sell
32:16the Welsh greats,
32:17Phil Bennett,
32:18Sir Gareth Edwards.
32:18They know good food
32:20and definitely have
32:20some good stories to tell.
32:21And people with big appetites.
32:23Oh, accomplished appetites,
32:24I think so, yeah.
32:31I think that's pretty much done.
32:34There's a kind of pressure here
32:35because I'm wanting
32:36to bring my heritage
32:37into this.
32:39You're having a regal dish tonight,
32:41vegetable divani handi.
32:43This apparently was made
32:45for the royals.
32:46It was pulled out
32:47on special occasions.
32:48OK.
32:48So it's not your average curry
32:49because it's got
32:50a special cashew nut sauce.
32:52It will also have cream in there.
32:54I feel honoured already.
32:57I thought,
32:57if I'm on MasterChef,
32:58I can't just make
32:58an average curry.
32:59Whether it turns out regal
33:00will be another thing.
33:04Big array of spice in there,
33:05including Kashmiri chilli.
33:07Slightly spicy hot,
33:09but really smoky.
33:11Noreen's got little tiny bits
33:12of cauliflower and beans
33:14going in there.
33:15Oh, gosh, gosh, gosh.
33:18Just hope they're not
33:19going to be overcooked.
33:20Is this a family recipe?
33:22No, it's not.
33:22Even my family will be like,
33:24what are you cooking, Noreen?
33:25We've never seen you
33:26make that before.
33:27What's going with it?
33:29So you'll get some
33:30buttered rotties
33:31if I have enough time.
33:33Oh, my God.
33:33I don't know how my rotties
33:34are going to come out.
33:36Can I just apologise
33:37in advance in case
33:39it doesn't turn out correctly?
33:41For dessert,
33:43we've got something called
33:44savia or samia,
33:45depending upon where
33:46you are from
33:47in the subcontinent.
33:48It's a dessert made
33:48from vermicelli,
33:49very, very fine wheat pasta.
33:52I need to thicken up
33:53my vermicelli,
33:55or kelly,
33:56whatever you call it,
33:57vermicelli.
33:58And soaked with sweet milk
34:00and the flavours
34:01of cardamom and cinnamon.
34:03Growing up,
34:04it was something
34:05that we always had
34:06on special occasions
34:07like Eid.
34:08So I remember waking up
34:09and just smelling that,
34:11oh,
34:11samia smell
34:12coming from the kitchen.
34:14This is going to be sweet.
34:16Little punches
34:16of different spices.
34:18That's what we want.
34:21That's 30 minutes left.
34:22That's halfway.
34:24Oh, God.
34:25Do you not like
34:26touching chicken?
34:27No.
34:28You battle people
34:29with giant cotton buds
34:31and you're freaked out
34:32by a bit of chicken.
34:33Cotton buds?
34:34Yeah, those big things
34:35look like cotton buds.
34:36Huge old sticks.
34:37Well, you've got to
34:37have learnt something today.
34:38Yeah.
34:40Jodie's going for
34:41a pappardelle,
34:42thick pasta,
34:43served with spiced chicken,
34:45a chorizo
34:45and tomato sauce.
34:47Being a professional
34:48rugby player,
34:49it's all about
34:49fueling your body
34:50so you can't go wrong
34:51with a bowl of pasta.
34:54Jodie's used to
34:54using food as fuel
34:56and not worry
34:57about how it tastes.
34:58And what she's
34:59going to do today
35:00has to be full of flavour.
35:02I want to just
35:03make it spicy
35:04because I am
35:05quite bland
35:06so I'm trying
35:07to push myself
35:08to be like
35:08more flavour.
35:10She's using
35:11chicken breasts
35:12in her rissa
35:13rich with
35:14chillies and red peppers.
35:16Charitha,
35:17which is already
35:18spiced
35:18and it becomes
35:19really quite hot.
35:22I'm imagining
35:22this dinner party,
35:24gladiators around,
35:25you make a big
35:26pasta for everybody.
35:28The gladiators
35:29eat a lot of food,
35:31giant for his breakfast.
35:32He has a massive
35:33baking bowl of oats
35:35like to the top.
35:36It's actually ridiculous.
35:38We've also got
35:39tomatoes going in
35:41to make a little sauce
35:41that wraps around
35:42the whole lot.
35:43This pasta
35:44and sauce
35:45and chicken
35:46all needs to become one.
35:48I couldn't lose
35:49a plot at this rate.
35:51Well, that's the hope.
35:53What's your dessert?
35:54Lemon cheesecake.
35:55Cheesecake is my favourite dessert.
35:57So you must know
35:58your way round one.
35:59I can eat them
35:59but baking them
36:00is a different story.
36:03Today in the
36:04Marschiff kitchen
36:05we've got
36:05lemon cheesecake wars.
36:08I do have concerns.
36:10Alan's is a slight
36:11cut above
36:12with raspberry sauce.
36:15Jodie may well
36:16have the simpler one.
36:19Jodie's making
36:20her cheesecake
36:20in a large
36:21cake tin.
36:23The problem
36:23with the big cheesecake
36:24is that if it's not set
36:25it's just going to
36:26fall over the plate.
36:27That's going to be
36:27a blabber mosh.
36:29She's only got
36:30about half an hour.
36:32Let's see.
36:33We'll be fine.
36:38I do like to
36:39throw dinner parties.
36:40I remember
36:41my 40th birthday
36:42and the night
36:45ended up in me
36:46jumping off the roof
36:47of my house
36:48into a swimming pool.
36:49I won't be doing
36:50that today.
36:51What are you
36:55cooking today?
36:56I'm doing a
36:56loin of venison
36:57with a pork gravy.
37:00A loin of venison
37:01which has been
37:01coated in pepper
37:03which is pan-fried
37:04so it's got a nice
37:04crust on the outside.
37:06That would give us
37:06flavour.
37:08With this venison
37:10we have got
37:11crushed swedes
37:12and carrots
37:12and buttered
37:13cavallonero.
37:16And we've got
37:16pork going together
37:18with stock
37:19to make a sauce.
37:20I hear that
37:22you have gravy
37:23on your rider
37:24when you're
37:25out touring.
37:26I really do.
37:27I don't know.
37:27It's a northern thing.
37:28It must be.
37:29I know.
37:30But you must like
37:31your gravy.
37:31I do.
37:32That is one of the
37:33happiest sides
37:33in the kitchen for me.
37:35Thank you.
37:36That sauce is going
37:37to take time
37:38to reduce down
37:39to give us
37:39a lovely silky
37:40glossy sauce.
37:42I think it should
37:42be okay.
37:43Fingers crossed.
37:46Dessert.
37:47We have got
37:47an orange posset
37:48served with some
37:50berries and some
37:50flaked almonds.
37:52For a man
37:53that doesn't like
37:54puddings
37:55you're making a posset.
37:56I'm trying to.
37:57A posset is science.
37:58I know.
37:59I know.
37:59I'm trying to
38:00turn a page here.
38:02Orange posset
38:03it's about
38:04taking acid
38:05and milk
38:06and bringing
38:06the two things
38:07together
38:07so they don't
38:08curdle
38:09but they set.
38:11How do you
38:12make your dinner
38:12parties feel special
38:13and extra bling?
38:14When a song's
38:15requested
38:15I will give
38:17them a song.
38:17I will accept
38:18a line
38:18if you'd like
38:19to sing a line.
38:20Please go on.
38:21Oh my God.
38:33Okay you're
38:34through to the
38:35next round.
38:35Thank you.
38:41That's 20 minutes
38:43to go.
38:44Oh God.
38:47This could be
38:47bagamassi.
38:49Ashley you
38:50always look so
38:51beautifully put
38:51together.
38:52I think you have
38:53dinner parties.
38:54I wouldn't say
38:54I have dinner parties
38:55but I always host.
38:56Are you saying
38:57you're just more
38:57about the vibes
38:58of somebody else
38:59who's going to cook?
39:00100%.
39:00So I've got
39:02fillet steak
39:02with delicious
39:04red wine sauce
39:04I'm hoping.
39:05Okay.
39:06I'm not a sauce guy.
39:07See as a northern
39:08person I don't
39:08understand that.
39:09We have to have
39:09I feel quite moist.
39:12It needs to be
39:13reduced down
39:14so it's thick enough
39:14and not thin
39:16as if somebody's
39:16just poured a
39:17bowl of wine
39:17on the plate.
39:19Do we want
39:19a perfect steak?
39:21I like steak
39:22very rare
39:23but I'm doing it
39:24more medium rare
39:25today.
39:26Nice and brown
39:27on the outside
39:28seasoned very very
39:29well and enough
39:30time to rest.
39:32And what are we
39:32having for dessert?
39:33Chunky chocolate
39:35chip cookies.
39:36Okay.
39:37Bam.
39:40A good cookie
39:41is not easy
39:42to make.
39:43Look at that.
39:45Look at that.
39:46And he's got to
39:47make sure he gets
39:47that mixture
39:48absolutely right.
39:50I've got an
39:50absolute concentration
39:51face on.
39:54We don't want
39:54a hard cookie
39:55we want a soft
39:56chewy cookie
39:57with lots and lots
39:58of chocolate chips
39:58through it.
39:59And on the side
40:00we've got a little
40:00bottle of milk.
40:02I always remember
40:02having cookies
40:03and milk
40:04and if I was
40:05well behaved as a kid
40:06I used to be
40:07allowed to have
40:07it put on to bed.
40:10The cookies
40:10are nice little
40:11treats say
40:11goodbye see you
40:12later I'm going
40:12to bed.
40:13If that was my
40:13house I'd be
40:14giving them out
40:14at about 8.30.
40:24That's ten minutes
40:25left.
40:26Ten minutes.
40:29All right.
40:30Oh no this is
40:34going bad.
40:34I wanted to do
40:35a circle but
40:36that's gone
40:37absolute shambles
40:38so now I'm just
40:40trying to save it.
40:41I'm shaking like
40:42this is absolute
40:44chaos.
40:46The base is on
40:48the floor.
40:52Come on.
40:52You've got just
41:05four minutes
41:06everybody.
41:06Four minutes
41:07left.
41:10It's an absolute
41:11disaster isn't it?
41:12Man.
41:13You need to get it
41:14plated up now.
41:18God tomatoes are
41:20crottled.
41:20I've burnt them.
41:21I forgot about
41:22them.
41:23Guys you've got
41:24just two minutes
41:24left.
41:25Finishing touches
41:25please.
41:29A bit of
41:30butter on top.
41:36Come on man.
41:40It's gone.
41:41There's no base.
41:42Look at that.
41:44It was really
41:45key when I practice.
41:4730 seconds.
41:48Last things on
41:49the plate please.
41:51Shaking again guys.
42:00Damn.
42:01Look at the state of that.
42:03That's it.
42:04Time's up.
42:05All done.
42:07Wow.
42:08What a buzz.
42:10I'm just happy that
42:11it got done on time.
42:12Alan Wynne.
42:19For his dinner party main
42:21Alan Wynne has served
42:22sea bass with asparagus
42:24and crushed new
42:26potatoes along with a
42:29fennel cream and white
42:30wine sauce.
42:31fish skin isn't as crisp as it
42:41could be however I love the
42:44flesh.
42:45I love how it goes with the
42:46buttery potatoes, well
42:49seasoned asparagus.
42:50To me this is delicious.
42:52It feels like a classy thing
42:54that you've cooked for us.
42:56Your sauce is great.
42:57A lovely sort of essence of
42:58fennel in there.
42:59A little bit of sharpness
43:01coming from the white wine.
43:03I love the texture of it.
43:04It's nice and creamy.
43:06It's an elegant dinner party.
43:08Alan Wynne.
43:08I know.
43:09Who would have thought it?
43:10There we are.
43:12For dessert
43:13Alan Wynne has made
43:15individual lemon
43:16cheesecakes
43:17topped with lemon zest
43:19and served with a raspberry
43:22sauce.
43:29What I love is it tastes
43:31like actual lemons.
43:33Sharp and punchy.
43:37And I love the lemon zest
43:39that you've got across the
43:40top.
43:40It really lifts it.
43:42You've still got a
43:43cheesecake wobble.
43:44The biscuit, very, very
43:46buttery, slightly malty.
43:47Lovely raspberry sauce.
43:49Slightly sharp and sour.
43:51The flavour is what we've
43:52been asking for through
43:53this competition.
43:54Bright, they're vibrant
43:55and they're defined.
43:57Good on you.
43:57Thank you very much.
43:58Thanks, Alan.
43:59Thank you.
44:01Big dog.
44:03I think to be able to
44:04nail the flavour that
44:06they've been asking him
44:07for is pleasing.
44:09Really happy, actually.
44:10Noreen.
44:13For her main, Noreen
44:15has made Devani Handy,
44:17a mixed vegetable curry
44:18in a Kashmiri spiced
44:20cashew and cream sauce
44:22served with buttered
44:23roti bread.
44:25Smells great.
44:25Mm-hmm.
44:26Really does.
44:34The sauce and the flavours
44:35is great.
44:36First mouthful,
44:38a really quite nutty
44:39cauliflower,
44:40but then smoky warmth
44:42of Kashmiri chilli,
44:43unsuspecting and a bit
44:44of a creeper.
44:45The rotis are ace.
44:48Doing this a long time
44:49and so many people
44:50get them wrong.
44:51They're so lovely and thin.
44:52For me, fantastic.
44:54For me, the veg is a bit
44:55under.
44:57It's quite crunchy.
44:58It's just needed a bit
44:59longer.
45:00I love the silkiness
45:02of the cashew sauce.
45:03I think it's very well
45:04balanced.
45:05I like the fact
45:06that you've made
45:07something royal
45:07and it does feel
45:09decadent.
45:12Noreen's dessert
45:13is Sevilla.
45:16Vermicelli noodles
45:17in a Sweden milk
45:18flavoured with cardamom
45:20and cinnamon.
45:21Topped with
45:22crushed pistachios.
45:23I love its texture.
45:33It's like the most
45:34delicious, decadent
45:36rice pudding.
45:38Creamy
45:38and fragrant.
45:41It's a whole new way
45:41of eating carbohydrate
45:42for me.
45:44I want to taste
45:45more cardamom
45:46and cinnamon.
45:47Cardamom's quite
45:48strong and ferocious.
45:49Cinnamon's really
45:50comforting and I feel
45:51there could be more
45:52of that in there.
45:53It's very, very
45:54subtly indeed.
45:58I am so relieved.
46:01I think in that
46:02time limit
46:02I did the best
46:04I could.
46:06Jodie.
46:10Jodie's mane
46:11is plain
46:12pappadelli pasta
46:13with harissa chicken
46:15and chorizo,
46:17spinach
46:17and roasted
46:19cherry tomatoes.
46:23Your pasta
46:28is cooked
46:28really, really
46:29well.
46:30The chicken
46:30is cooked
46:31nicely.
46:32I can taste
46:32harissa,
46:33that lovely
46:33rich, smoky
46:34flavour
46:35and there's
46:36paprika
46:37coming through
46:38from that sausage.
46:39You have actually
46:40got a dish
46:40which is
46:41fuel
46:42and flavour.
46:43But you seem
46:44to have forgotten
46:45the sauce.
46:48Jodie, there are
46:49some good
46:50things in this
46:51bowl separately
46:52but at the
46:54moment they're
46:55all sitting in
46:55different corners
46:56of the bowl
46:56not speaking to
46:57each other.
46:58they haven't
46:59became
46:59a dish
47:01that hangs
47:01together.
47:03For dessert
47:04Jodie is
47:05serving lemon
47:06cheesecake
47:07topped with
47:08fresh lemon
47:09and raspberries.
47:11Jodie, you're
47:11shaking your
47:12head.
47:12Absolute
47:12disaster
47:13I tell you.
47:14Look at
47:14the state
47:14of that.
47:15Making a
47:25cheesecake
47:26in under
47:27an hour
47:27in a big
47:28container like
47:28that, I
47:29didn't think
47:29it was going
47:29to set at
47:30all and
47:30it's perfectly
47:31set.
47:32There's
47:32simply not
47:32enough butter
47:33in your
47:33base so
47:34the biscuit
47:35hasn't held
47:35together.
47:36Lovely flavour
47:37of cream
47:37cheese, I
47:38would like
47:39it to be
47:39more of
47:40lemon.
47:41Jodie, I
47:42love your
47:43cheesecake
47:44topping.
47:45Creamy, it's
47:47set, it
47:47has the
47:48zing.
47:49The one
47:49thing this
47:50cheesecake
47:50is missing
47:51is a
47:52base.
47:56It was
47:56just one
47:56of those
47:57moments where
47:58everything that
47:58could have
47:59gone wrong
47:59went wrong
48:00and I
48:01just completely
48:02panicked but
48:03the main
48:04thing was
48:05just to try
48:05and get
48:05two plates
48:06up by
48:06the end
48:07of it and
48:07I did
48:07even if
48:08it looked
48:08like a
48:08five-year-old
48:09I've
48:09done it.
48:11Alfie,
48:12good luck.
48:12Thank you.
48:14Alfie's
48:15main course
48:15is peppered
48:17venison loin,
48:18crushed
48:19Sweden
48:19carrot,
48:21crispy and
48:22buttered
48:22cavallonero,
48:24served with
48:25a port
48:26cream sauce.
48:36Alfie, the
48:37flavours here
48:38are just
48:39wonderful.
48:40I love the
48:41venison, that
48:42is perfectly
48:42medium rare.
48:43The colour
48:44that you've
48:45got round
48:45its edges,
48:46you've seared
48:47it with some
48:47sort of
48:47aromatic,
48:48you can
48:48really tell.
48:50But one
48:50of the
48:51things I
48:51love the
48:51most about
48:52this is
48:52the
48:53cavallonero
48:53done two
48:54ways.
48:55Because
48:55that's when
48:56you're just
48:56kind of
48:56showboating.
48:57Friday night
48:58at Alfie's
48:58house, I'm
48:59absolutely in.
49:00I can make
49:01it next week.
49:01Thank you.
49:02OK.
49:03Wow, it
49:04packs a punch
49:05on flavour.
49:06The sauce,
49:07port and
49:08then a little
49:08richness of
49:09cream, giving
49:10sweet, sharp,
49:11peppery flavour
49:12is really,
49:12really good.
49:13You've got
49:14heat coming
49:15from those
49:15Swedes and
49:17they are really
49:17quite peppery and
49:18strong, but
49:19sweet carrot as
49:20well.
49:21I've got no
49:21complaints here,
49:22Alfie.
49:22Thank you.
49:24For dessert,
49:26Alfie is serving
49:27a blood orange
49:28posset topped
49:29with mixed berries
49:30and toasted
49:32flaked almonds.
49:42We've got a
49:43lovely, delicate
49:44marrying of
49:46cream and
49:47sugar and
49:48citrus and
49:48you've really
49:49got the sharp
49:50flavours of the
49:50blood orange
49:51into there.
49:51Love it, love
49:52it, love it.
49:53There's a
49:53lovely, sharp
49:54bitterness from
49:55that blood
49:55orange which
49:56has then got
49:56the sort of
49:57creaminess coming
49:57from the
49:58posset.
49:59There's the
49:59bitterness of
50:00almonds, sharpness
50:01from those
50:02blackberries.
50:02I love the
50:03way that's
50:03all dancing
50:04around.
50:05Possets are
50:05really quite
50:06a difficult
50:06thing to get
50:06right.
50:07I think
50:07you've done
50:07a great
50:08job.
50:09Thank you
50:09so much.
50:09Thank you.
50:12John said
50:13it packed
50:13a punch.
50:14I'm like
50:14holding back
50:15a tear, it's
50:15ridiculous.
50:19Last up
50:20is Ashley.
50:21He's serving
50:22fillet steak,
50:23crushed new
50:24potatoes,
50:25honey glazed
50:26carrots and
50:27a red wine
50:28sauce.
50:30Your red wine
50:31sauce is
50:32very, very
50:33thin.
50:37Whoa!
50:40That sauce,
50:41it needs to be
50:41cooked down more.
50:42You need to get
50:42rid of that
50:42alcohol.
50:43I love a drink,
50:44me, so...
50:45I think that
50:53your steak
50:55is delicious
50:57and beautifully
50:57cooked.
50:59Your carrots
50:59could have been
51:00tidied up a bit
51:00more, but the
51:02potatoes, every
51:03single one of
51:04them, crispy,
51:05well-seasoned,
51:06every one is a
51:07treat.
51:07Thank you.
51:08Steak, potatoes
51:09and carrots
51:10need a sauce
51:11to bring it
51:11all together.
51:12It's very hard
51:13to make a sauce
51:13if you don't
51:14particularly like
51:14them.
51:15Yeah, thank
51:16you.
51:18Inspired by his
51:19own childhood
51:20treat, for
51:21dessert, Ashley
51:22is serving chunky
51:24chocolate chip
51:24cookies, along
51:27with a salted
51:27caramel dipping
51:28sauce and a
51:30bottle of milk.
51:31This is what you
51:32used to have
51:32before you went
51:32to bed?
51:33When I behaved
51:34myself, so it
51:34was a very rare
51:35occasion.
51:35I would be
51:36bouncing off the
51:37walls with that.
51:38I mean, look
51:38at me.
51:46Good cooking.
51:48Nice and crumbly.
51:49Caramel sauce,
51:50slightly sweet,
51:51but I like the
51:52way you compensate
51:52it with that
51:53good amount of
51:54salt.
51:55There's just
51:56something so
51:56playful and
51:58endearing about
51:58this, like a
51:59full bar of
52:01chocolate, just
52:02lightly wrapped
52:03in a biscuity
52:04cloak.
52:06heaven.
52:07The milk reminds
52:08me of being
52:09five years old
52:10and going to
52:11school in the
52:1270s in
52:13Carlisle.
52:14So, thank you
52:15for making me
52:16emotional.
52:18I was
52:18unapologetically
52:19myself for this
52:20meal, but if I
52:23managed to get
52:23through, I'm
52:25going to have
52:25to start
52:26upping my
52:26game.
52:28What a round
52:29that was.
52:31You really did
52:32cook your
52:32hearts out.
52:34Now a
52:34decision has
52:35to be made.
52:36You haven't
52:37made this
52:37easy for us.
52:40Thanks so much
52:40indeed.
52:41Thank you.
52:41Honestly, guys, I'm
52:56really disappointed
52:57that you all
52:58actually did
52:59well.
52:59I can't help it
53:04that mine was
53:04brilliant.
53:09We've got a
53:10decision to make.
53:11We've got four
53:12quarterfinal places
53:13and that does mean
53:14and that does mean
53:14that somebody's
53:14leaving the
53:14competition.
53:15It's very
53:16difficult because
53:17there's a real
53:17fire in all of
53:18them right now.
53:19Their cooking is
53:20showing it.
53:21Cook of the day?
53:22Alfie Bowe, you
53:23can't deny those
53:24flavours.
53:25Great venison,
53:26really good mash.
53:27The sauce was
53:28fantastic.
53:29I love that blood
53:30orange posset,
53:31slightly bitter,
53:32the sharpness of the
53:33arms across the top.
53:34He's finding his
53:35stride.
53:35I think you're
53:36absolutely right.
53:36Alfie's got himself
53:37a place in the
53:38quarterfinal.
53:39Alan Wynne, the
53:41fish, perfect.
53:43Fennel sauce was
53:44exquisite.
53:46That cheesecake for
53:47me was flavoured
53:48fantastically.
53:49It was bold.
53:51Alan Wynne's got
53:51himself a place in
53:52quarterfinal.
53:52Absolutely.
53:54Three other people
53:55to talk about.
53:56Noreen, Jodie,
53:59Ashley.
54:00Ashley, piece of
54:01steak, potatoes,
54:03delicious, but he
54:04promised a sauce.
54:05It was not a
54:06sauce.
54:07He pulled it back
54:08with that dessert.
54:09He made the most
54:11decadent cookie, which
54:13for me was inspired.
54:16Noreen made his
54:17divani handy.
54:18Lovely spicing,
54:19lovely flavouring.
54:20Rotis were perfect.
54:21The vegetables weren't
54:22just al dente, they
54:24were kind of raw.
54:26Dessert, wonderful
54:27texture, but we were
54:28promised cardamon and
54:30cinnamon, and we
54:31didn't get either.
54:32Today, Jodie had all
54:34the makings of a great
54:35pasta dish, but
54:37somewhere along the way.
54:38She ended up with four
54:39or five ingredients in a
54:40plate, all sitting
54:41separately.
54:43She's trying really,
54:44really hard, but we had
54:46cheesecake and the base
54:47didn't work.
54:53If I make it to the
54:54quarterfinals, I'll be
54:55shocked, and I'll
54:56definitely have to take on
54:58the feedback and try and
54:59get a little bit better.
55:00really want to keep going.
55:03The more challenges you
55:04take on, the more it
55:05spurs you on to see how
55:06much further can I go, how
55:07much more potential do I
55:08have.
55:10It's done now, so it's
55:11just a waiting game.
55:13I'd say I'm a little bit
55:14nervous.
55:15Fingers crossed I'm still in.
55:16You five started this
55:31competition as celebs, and
55:32you've left the celebrity at
55:33the door, and we are seeing
55:35cooks emerging.
55:36And I've got to say I'm really
55:38impressed.
55:38Somebody does have to leave
55:45the competition today.
55:48The celebrity leaving us is...
55:56Jodie.
56:03It's been terrifying, but I've
56:05actually enjoyed it.
56:06Thank you, Jodie.
56:08I always like to encourage
56:10kids to do things that scare
56:11them, and doing this was
56:13literally terrifying for me,
56:15but I've done it.
56:16And even if it was a
56:17complete disaster at times,
56:19I've learnt a lot, and I've
56:20enjoyed it along the way.
56:25Congratulations, you must have
56:26called a pilot.
56:27I mean, I knew I was going to
56:31get through it.
56:33Nah, I'm joking.
56:34I'll be honest, standing up
56:36here was really nerve-wracking.
56:38I'm just pleased that I did
56:39enough, and now I've really got to
56:40open my game.
56:43Wow, me, a quarter-finalist on
56:45MasterChef.
56:47The pressure is on.
56:50I'm proud of myself.
56:52I want to see how far I can
56:53possibly get.
56:55I just want to beat Ashley,
56:56basically.
56:57We had some good fun, so as long
57:01as we can enjoy, learn, keep going,
57:03anything can happen.
57:03And I'm looking forward to see
57:05Alfie beat Ashley as well.
57:06I can't believe it.
57:14Next time.
57:15Making all right, miss?
57:16It's the quarter-final.
57:18And Alfie.
57:20Playing by the seat of my pants
57:21right now.
57:23Noreen.
57:24Alan Wynn.
57:25Squeezy bottle.
57:26And Ashley are back.
57:29To fight for a place.
57:31What have you done to John?
57:33In the semi-final.
57:36I really enjoyed the punchy
57:38flavours.
57:38Anders.
57:54kadis.
57:59Gracias por ver el video.
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