- 7 hours ago
Category
📺
TVTranscript
00:01From across the UK, 32 up-and-coming chefs are heading to the MasterChef kitchen in Birmingham
00:13in a battle to become professional MasterChef champion.
00:20Tonight, four new hopefuls compete to impress MasterChef judge Matt Tebert,
00:28renowned chef Monica Galletti, and culinary legend, Marcus Waring.
00:37Someone needs to pinch me and I need to wake up. It's just like a dream being here.
00:41It's a big opportunity. If you're not pushing yourself, you're not learning anything, so I'll give that a bash.
00:47Proper nervous. I feel like I'm where my comfort's on, but I want to go all the way.
00:51I don't think many people can say they've experienced something like this before,
00:55and I'm just excited to get into the kitchen and show them what I've got.
01:00We've had some amazing talent walk into this kitchen. I can't wait to see who's about to enter.
01:05I want next-level cookery. Bring it on. Let's see what they've got.
01:21So, guys, we are halfway through our heats. We've got four more chefs desperately waiting to come out and do
01:27their skills test.
01:28We've seen some fabulous chefs so far. I can't wait to see what's going to come through that door.
01:32This is exciting. We've got a past winner coming back to set our skills test.
01:36Shall we find out who it is?
01:38Let's.
01:42Hello.
01:43Hi.
01:44Chef Nikita Patakji lifted the coveted MasterChef The Professional's Trophy in 2022,
01:49with dishes she created inspired by her travels through South Asia.
01:56That's what cookery's all about. I love it. Well done.
02:00Nikita is like magic on the plate. It's beautiful.
02:07I'm absolutely blown away. Incredible.
02:11MasterChef was the most amazing experience, but it was the toughest thing I've ever done.
02:16The judges are right there. Their eyes are over you. It's intimidating.
02:21How's it going?
02:22Stressful.
02:23I had watched all of the skills test just to try and be prepared, but actually the feedback I got
02:29was amazing.
02:31That's a fabulous start in the competition.
02:33It was the biggest relief.
02:37Straight after winning the show, I spent a year doing lots of events, pop-ups, collaborations,
02:44and I took on a head chef role, which I really enjoyed. It was such a cool experience.
02:50Nikita now hosts intimate supper clubs in her family home, serving six course tasting menus.
02:57Creating that amazing fine dining menu and that experience, but combining it with the hospitality
03:04that we provide as a family. I loved the personal touch that I could bring.
03:12It's very exciting to come back into the MasterChef kitchen, but I definitely have a lot of empathy
03:17for the chefs that walk in. There are a few ingredients that they might not be familiar with,
03:22but I'm hoping that they'll use that chef instinct to know what to do with them.
03:26Nikita, so nice to see you. How does it feel to be here?
03:29I'm happy to be here on the other side.
03:31So, Nikita, you're setting two skills tests for our chefs. What's your first one?
03:34So, I'm going to get the chefs to prepare and cook these prawns with a coconut and lemongrass broth
03:39and some prawn toast.
03:41Ooh.
03:42So, a couple of different elements, a lot of skill involved.
03:45I spent a lot of time travelling around Asia, and the most important thing for me is that they make
03:49a really flavourful broth.
03:5120 minutes. Show us how it's done.
03:53The first thing the chefs need to do is get the prawns peeled straight into the pan for the broth.
04:00Using the heads, that's where all the flavour is.
04:03You're using the shell as well, which is great.
04:05Yeah, I really want them to be building layers and layers of flavour.
04:08Great.
04:09I've got some shallot, ginger, lemongrass, a bit of chilli, and a little bit of jaggery for sweetness.
04:16They use it all over Southeast Asia and India.
04:19The chefs might not have come across this before, but it's essentially just sugar, so hopefully if they see it,
04:24they'll taste it.
04:25What are you looking for in the broth?
04:26It's all about the balance in acidity, salt, sweetness.
04:31OK.
04:32There's a little bit of kick in there as well.
04:34OK.
04:35I'm going to cover it with the fish stock and just let it take over while I get on with
04:38the prawn toast.
04:41Anyone like prawn toast?
04:42Yeah, I do. Love it.
04:43Love it. Absolutely love it.
04:45How many are you making?
04:47So I'm going to use a toothpick to devein these prawns.
04:50I want to keep them intact.
04:53I'm going to use three of these prawns to serve, and the rest is going to be used for prawn
04:58toast.
04:59If our chefs don't devein the prawn, how will you feel about that?
05:02Yeah, it'll be quite alarming if they don't.
05:05I would hope that all of our chefs have prepped prawns before.
05:09So into the prawn toast mixture, I'm going to put an egg white, and that helps bind it,
05:14and also it makes it sort of puff up a little bit in the fryer.
05:18Some grated garlic.
05:20A little bit of sesame oil, some soy, and then I'll blip it up.
05:26The chefs need to blend it until it's quite fine,
05:29and to make sure it's completely mixed together as well.
05:34I was hoping for a whole slice.
05:36The chefs could do any shape they want.
05:38Classically, it's a triangle, but I'm going to cut out a ring.
05:41Slice white bread, you can't beat it.
05:43Sorry, that's the northerner in me.
05:44I don't know what you're laughing at.
05:47Traditional, right?
05:48It's got to be sliced white.
05:50So I'm just making a mixture of black and white sesame seeds
05:53to cover the surface of the prawn toast.
05:58Prawn side down into the fryer.
06:02So now I'm going to cook the prawns.
06:06Does smell good in here, doesn't it?
06:08It does. I do like a prawn.
06:09Yeah, I do too.
06:12The prawns don't take very long to cook at all.
06:14I've got a nice colour on them and then basted them with butter.
06:21The prawn toast is looking good.
06:23I've just given it a little flip.
06:24It's nice and golden on one side, so now I just want to get the colour.
06:27That broth is starting to smell wonderful, Nikita.
06:30I'm going to pass it all out.
06:34And squeeze out all the flavour from those heads.
06:36I don't want to leave anything in a sieve.
06:39And I'm going to finish it with some coconut cream.
06:42I just want to take the really rich cream from the top.
06:45So you're not diluting it.
06:47Exactly, yeah.
06:48OK, so I think I'm ready to place up.
06:50Lovely.
07:00So here we have prawns with a coconut and lemongrass broth
07:05and some prawn toast.
07:08Nikita, this looks really beautiful.
07:12You're my favourite.
07:14Don't tell the others.
07:24That is the best prawn toast I've ever eaten.
07:27The cooking of the broth, the finishing off with the coconut milk
07:30and the heat in the background is full of skill.
07:33It's going to be a good test.
07:34This broth I really want.
07:35Do me a favour, pass me that part.
07:36I just want to save it for my lunch after from these two.
07:42Nikita, join us back here for the tasting.
07:44Amazing.
07:56First to face Nikita's skills test is 27-year-old junior sous chef Georgia,
08:02who was born in Surrey and moved to a rural French village in Normandy at the age of seven.
08:08Growing up in France, we'd have our own produce in the garden, like apples and pears.
08:14We'd always be making tartare tans and crumbles and homemade jams.
08:19I did a culinary course in Rome and I lived there for five years.
08:23So that's basically where I trained and worked in different restaurants.
08:27So everything I've learned, I've picked up on the job.
08:31I've grown up watching MasterChef, but the skills test terrifies me.
08:37Timing is always something I've struggled with.
08:40I'm just going to have to do what I do best and wing it.
08:43Service!
08:46Georgia, welcome to MasterChef.
08:48Thank you very much.
08:49How are you feeling?
08:50Very nervous, as I'm sure you can tell.
08:52This skills test was set by a previous MasterChef winner, Nikita.
08:57Wow, amazing.
08:59We would like you to make for us prawns in a coconut and lemongrass broth,
09:04served with a prawn toast.
09:07Okay, shaking like a leaf, but I'm going to try and make it delicious.
09:10That's the main thing.
09:12Good answer.
09:1420 minutes.
09:15Take it away.
09:17Okay, great.
09:17So I think I'll start with the broth,
09:20just try and get as much flavour into that as I can.
09:23Perfect.
09:26I'd like to see her go for those prawns first, but let's see.
09:30I am going to actually use some of the shells for the broth as well.
09:34Okay, great.
09:36Get those in the pan.
09:38It's my type of food, I think.
09:40Asian, Thai food.
09:42Have you done a lot of travelling?
09:44Have you been to this part of the world?
09:45I have.
09:46I went backpacking around Southeast Asia when I was 19,
09:50and I also spent three months during that time in India.
09:55Wow.
09:57It's very surreal to have you all sit there watching me.
10:01Try and ignore us.
10:05I just added a little bit of the lemongrass there and the spring onion,
10:12and I'm just going to do a little bit of ginger as well.
10:15Some chilli, some lime leaves.
10:19Very nice.
10:20She's doing the right process.
10:23I'm just getting a colour on the prawns.
10:26She needs to get her stock in now to properly infuse all that flavour.
10:33I'm going to add some tomato to that,
10:35and then I'm going to add my fish stock and coconut milk there.
10:39Okay.
10:40You've had eight minutes.
10:41I'm feeling like I need to start getting a move on.
10:44Yes, Georgia.
10:45Yes, you do.
10:50So, prawn toast.
10:51Ever made it before?
10:53No, I've never made it before.
10:54Okay.
10:57She has not deveined those prawns, which is a real shame.
11:01What's your plan with it?
11:03Blend these up, these prawns here, with garlic, ginger.
11:07I'm going to do a little bit of lemongrass in here as well.
11:10And what sort of kitchen are you working in now, Georgia?
11:13Mostly Italian food, a Mediterranean.
11:16Quite fine dining, but very simplistic.
11:21You've got a lot in there.
11:22You've got your prawns.
11:23Yes.
11:24You've got ginger, garlic, shallots, chives.
11:26I'm not too good at following recipes.
11:28I just kind of go on instinct, mostly.
11:31I got it in.
11:32Let's blend it.
11:34We need some moves.
11:36You've got five minutes left.
11:37Okay, great.
11:39She needs to get those prawns cooking as well.
11:42You need to get a move on.
11:43Yeah, I do.
11:46Prawn toaster in.
11:48Yes.
11:50Sorry, I'm keeping you on the edge of your seat.
11:54She can do this.
11:56You've got about three and a half minutes.
11:59Oh, God.
11:59She needs to get those prawns on.
12:01Get some butter in.
12:08Hmm.
12:10Lacking a bit of flavour.
12:13All that flavour was left in the chinois.
12:15What's that?
12:17Jaggery.
12:18A bit of sugar.
12:20That's nice.
12:21She knows what it is.
12:21She's been to India, so of course she does.
12:25You've got a minute left.
12:28Come on, Georgia.
12:30Better?
12:30Um, still not.
12:32It is what it is.
12:33Yeah.
12:33You can't keep adding time to her now.
12:35Sorry.
12:37Oh, that's a lot of buff.
12:42That's it.
12:43Finishing touches.
12:45Time is up.
12:46It's over.
12:47I'm so sorry.
12:48Let's have a taste then, Georgia.
12:57Hello.
12:57Hello.
13:00You knew exactly what to do.
13:01I just needed a little bit of spew, but it was lovely to watch.
13:11You're not far away, Georgia.
13:13It's just about the small points of detail.
13:15Your prawns, take the veins out before you sauté them.
13:18Prawn toast was just missing a touch more seasoning, but overall, good start.
13:22Thank you very much.
13:23The broth making, you've pretty much used everything on the table.
13:26Lime leaves, lemongrass, ginger, and the shells.
13:29However, the depth of the flavour is in that sink.
13:31Okay?
13:32You didn't pass it out enough.
13:33Very close, though.
13:35All the flavours are there.
13:37They're just a little bit more mellow than we would have liked.
13:39Well done.
13:40Good start.
13:41Look forward to seeing what you've got for us next.
13:42Thank you very much.
13:43Thanks very much.
13:44Good luck.
13:50My heart was racing for her, but she did a good job.
13:53You'd rather be back there, though, wouldn't you?
13:55Definitely.
13:55I don't want to do this again.
13:57I've done my time.
14:01That was just so nerve-wracking, having them sit there
14:04and watch everything I was doing.
14:06And basically, you need to just hit the ground running from the start.
14:15Zimbabwe-born Keith is chef-patron of his own modern British restaurant in the heart of Leicester.
14:24When I was back in Zimbabwe, my grandma was really into agriculture,
14:27so pretty much there was always ingredients around me, fresh ingredients around me.
14:31It's always been a dream to have my own restaurant or to cook my own food,
14:35where you've got the freedom to do what you want on a plate.
14:38I found who I am, and I'm happy.
14:43I think MasterChef right now, I want to enter here, because I've got two little ones.
14:47So I just want them to look back and say, oh, this is what my dad done.
14:51It might be a life-changing experience.
14:53I'm really quite excited.
14:55I can't wait.
14:59Keith, we would like you to make for us prawns served with a coconut and lemongrass broth
15:03with prawn toast.
15:05Prawn toast.
15:06How does that sound to you?
15:07I haven't made a prawn toast before.
15:09I've never tried one before.
15:11Never tried it.
15:12Okay.
15:13There's a lot of pressure.
15:1420 minutes.
15:15Take it away.
15:19So I'm just going to get my lemongrass ginger,
15:23and I'm just going to sweat it off a little bit.
15:25Okay.
15:26So you're starting with the broth.
15:27Yeah.
15:28Good start.
15:29I think I'm going to start prepping out my prawns.
15:32Oh, he's a little bit shaky.
15:37Hoping those heads are going to go in that pan.
15:40Okay, good.
15:45Your passion for food, Keith, where does that come from?
15:48So I was born and raised in Zimbabwe.
15:50My grandma, she used to cook a lot traditional food,
15:54like sadza and rice and quite a lot of stews, yeah.
15:58Yeah.
15:59Do you do any of that in your kitchen?
16:00Not at all, no.
16:01No?
16:01No.
16:02Oh, good.
16:03He's de-veiling them.
16:04And where's your inspiration from then?
16:06It's just from Leicester.
16:08Leicester's quite a multicultural city.
16:13I was looking for the little vein to...
16:17Maybe a smaller knife, Keith?
16:19Seems like it doesn't have any.
16:22Or maybe.
16:22I don't think he's actually taking the vein out.
16:27Keith, you've had eight minutes.
16:29Yeah.
16:29Okay, prawn toast.
16:32Bit of sesame oil.
16:34Very nice.
16:36In here, you've got the prawns, bit of soy, bit of sesame.
16:40Yeah.
16:41He's not put an egg in, which means it won't be as light and fluffy when he fries it.
16:48I'm just going to spray that.
16:55Oh, a sandwich.
16:59So, prawn toaster's ready to get cooked, or what are you thinking?
17:02I just don't know where you add my...
17:06Think about what you've seen before.
17:09It's normally coated with some sesame.
17:11Yeah.
17:12Have you got any more prawn mix left?
17:14In the blender.
17:18It's quite thick, so he's going to have to make sure that the inside layer gets cooked.
17:24Keith?
17:25Yeah?
17:25You've got six minutes left.
17:27Okay.
17:27Your broth is on.
17:28How's it looking?
17:29Yeah.
17:31That's a hint, Keith.
17:32Get the stock in.
17:34Yes, okay.
17:35Good.
17:36Get that bubbling away.
17:45Oh, okay.
17:48That's a lot of coconut.
17:50It's just going to dilute those lovely flavours.
17:53You like a bit of coconut cream?
17:54Yes, I love coconut, yeah.
17:55I love coconut.
17:57It needs to think about getting those other prawns in the pan and cooking as well.
18:03Who knows you're here, Keith?
18:05My mum and my work colleagues, really.
18:08What was her last words to you?
18:09Just say it all the best.
18:11Mum?
18:12Yeah.
18:12Big hug.
18:13Don't mess up.
18:14Yeah.
18:14Yeah.
18:16He's cooking them classically.
18:18A little bit of butter.
18:19I like that.
18:22Got three minutes left.
18:25I wanted to add a little bit of chili, but it's a little bit late now.
18:30He could add a bit of chili.
18:31It'll give it a nice little kick.
18:35Those prawns could overcook if he's not careful.
18:40I'm just going to pass my broth.
18:46Well, that flavour's in that sieve.
18:49Keith, you've got 60 seconds.
18:52Start putting it together, please.
18:59It's looking quite pale and a bit wishy-washy.
19:07You done?
19:08Yeah.
19:08Happy?
19:10Yeah.
19:10Time's out.
19:11Well done.
19:18Hello.
19:19Hiya.
19:20How was that for you?
19:21Um, a little bit scary, but...
19:30The prawn toast, I love how much filling you've put into it.
19:36And then remember the sesame seeds at the end.
19:38The fact that you've never made a prawn toast before and kind of, you know, figured something out,
19:42I really admire that attitude to get through and deliver something, not giving up.
19:49Prawns, they're slightly overcooked, but it was nice to see you using lots of the aromats
19:53in your broth making, but it did just come down to a bit too much coconut milk.
19:57You weren't able to concentrate those doves down.
19:59And also, I think a lot of it is left in that sieve.
20:02I can see you can cook.
20:03I mean, I was watching you base the prawns in lots of butter.
20:06They look delicious.
20:07I was very excited about those.
20:09Generally, it's okay.
20:10You got through it.
20:11It's okay.
20:13It's a bit bland in areas, a bit under-seasoned.
20:15I'm not sure if this is you or nerves, but we're going to see you in the next round.
20:26I remember I was the worst 20 minutes of my life so far, but I feel much better.
20:30It's out of the way now.
20:31Yeah.
20:31We live and learn.
20:32Yeah.
20:38So, Nikita, one skills test down.
20:41What have you got next?
20:42A peach-baked Alaska.
20:43On the bottom, there's a sponge, which we are giving them.
20:46I want them to poach some peaches, make a quick cheats ice cream, and an Italian meringue.
20:52Making an Italian meringue is never easy, because we've got to get the cooking of the sugar just right.
20:56The temperature has to be spot on.
20:59Are you going to bake the meringue, or are you going to blowtorch it?
21:02I'm just going to be blowtorching the meringue.
21:04So, it can be done within 20 minutes?
21:06Absolutely, yeah.
21:07Show us how it's done.
21:08I'm going to start by poaching the peaches.
21:11A little bit of sugar.
21:13Lemon thyme, a bit of vanilla.
21:17Some of this muscat sweet wine.
21:20So, I'm going to cut the peaches quite small, because I need to get those cooled down.
21:24The cooling of the peaches is really important, because the ice cream, if they're still warm, it's going to be
21:29a disaster.
21:30Absolutely.
21:32Next, I'm going to get my ice cream blended and back in the freezer.
21:35Throw some peaches into the blender, and then I'll slowly add some cream.
21:41Quick cheats ice cream, because they don't have time to do the real thing.
21:49We don't want to blend it for too long, because it will start to melt.
21:55And that is it.
21:56So, already you've got that ice cream consistency, right?
22:28Exactly.
22:29So, you're making Italian meringue, where you cook the sugar and add it to the whisked egg whites.
22:33We have the French meringue, as we know, which just raw sugar and egg whites whisked up.
22:36And if they try to make a French meringue, it's just not going to have the same effect.
22:40Well, if they make a French meringue, they're going to have to bake it in the oven.
22:42I'm going to take my peaches out now.
22:45Hopefully, they're nice and tender, which they are.
22:48And I want to get that in the freezer, cooling down.
22:53My sugar is now at temperature, so I'm going to slowly pour it in.
22:58I'm going to keep that meringue whisking until it's completely cooled down and is nice, thick, and glossy.
23:03I'm going to cut a nice disc out of the sponge to set the peaches on and the ice cream.
23:09Then using that poaching liquid to really flavour it.
23:14So, there we go.
23:15That looks amazing.
23:16Whose head do I get to hold it over?
23:18No one's.
23:23Everything is ready for me to start building.
23:29Right, from this point on, it's all about speed.
23:32Now it's a race, yeah, absolutely.
23:42This is the fun part.
23:51So, there we go.
23:53Peach baked Alaska.
23:54That looks lovely.
23:55Very impressed.
24:11It's wonderful.
24:13Fresh peaches.
24:14And then the ice cream still set perfectly in there.
24:18That nice, warm, torched meringue, I think, is brilliant.
24:22Nikita, you're through to the next round.
24:24Well done.
24:26Great job.
24:2928-year-old Kieran from Glasgow works as a sous chef in a fine dining restaurant, which champions locally sourced
24:37ingredients.
24:39My life of cooking started when I was 15.
24:42I got a KP job in a local hotel just beside my house.
24:46Once I got into the kitchen, I never wanted to do anything else.
24:48I'd say I'm an ambitious person.
24:50I'd say you need to be ambitious so that you grow.
24:52Once you stop striving for something, you stop learning things.
24:55My goal in cooking is to have a Michelin star restaurant by the time I'm 32.
24:59There'll definitely be some nerves when I first go into the MasterChef kitchen.
25:02But it's just about how you deal with that pressure and showcase what you're good at.
25:08Kieran, good to see you.
25:09How does peach baked Alaska sound to you?
25:13Eh, not bad.
25:15Done a baked Alaska before?
25:17Eh, I haven't, no.
25:18Do you know what it is?
25:19Marang with a sorbet and ice cream in the centre of it.
25:23What, you're halfway there?
25:2420 minutes.
25:25Take it away.
25:29Well, I start off with doing the peachies.
25:32Sounds good to me.
25:33So I take them off the stone first.
25:36I'll then make a whole poaching liquid, put them in a pot, get them going.
25:41How long have you been cooking then, Kieran?
25:43I've been a chef for 13 years.
25:46I'd say my uncle influenced me a lot to start with.
25:50He was a chef.
25:53OK, he's going in with some vanilla, some alcohol in there, that's nice.
26:00OK, good, the ice cream.
26:04What's in your ice cream so far?
26:06Just the frozen peaches.
26:07Just blitz it up a tiny little bit.
26:09I'm then going to add cream.
26:13Oh, that's a lot of cream.
26:17Oh, and some more.
26:22It needs to work really quickly to make sure that it's going to stay frozen.
26:33Now, what's next?
26:34You've just put the sugar in the pan for your Italian meringue, yeah?
26:36Yes.
26:37He seems to know what he's doing.
26:38Just a splash of water.
26:40That's good.
26:42What's the temperature that's going to come up to?
26:43Eh, 131 degrees.
26:46Start whisking the egg white.
26:49What made you come to MasterChef?
26:51I've always kind of watched the competition with my gran.
26:54She was like, oh, I'd like to see you do something like that.
26:57And she's just getting a wee bit older now.
26:59Does your gran know you're here?
27:00No.
27:02No.
27:03Even my mother and my father, they don't even know I'm here, so.
27:06Where do they think you've gone?
27:08Eh, they think I'm just on a trip to Birmingham, just to see the sights.
27:16Kieran, you're halfway through.
27:17How are you finding it?
27:18Not too bad so far.
27:19Okay.
27:19I think, I hope.
27:21And you said you've made Italian meringue before?
27:23Eh, I have made it before, yes.
27:25What temperature is that sugar at?
27:27Eh, I'm going to take it to 121.
27:29It's at 116 now.
27:30Okay.
27:31Oh, the peach is fully poached?
27:33Yeah, I took them off.
27:35Eh, just let them set in there for a little bit.
27:37He really needs to get them out and cooled.
27:39Do you have any idea of how this is built?
27:41Not yet, but I'll figure it out.
27:47Now he needs to get that on full speed and keep it whisking.
27:50Are you putting those peaches on the inside or around the outside?
27:53Eh, on the inside.
27:55They're still quite hot, aren't they?
27:56Yeah.
27:56Because if you're thinking of cooling those down, you'd better be quick.
27:59Yes, sir.
28:02And I'm not sure if that's whisked enough yet.
28:05What are you looking for there?
28:07Just kind of nice and glossy, almost like Steph Peake's head, too.
28:12It's a bit loose.
28:14Kieran, you've got five minutes left.
28:18Just make sure my peaches on at the bottom.
28:21I think he realised just a little bit too late that he needed everything to be as cold as possible.
28:28This is the moment of truth.
28:31How's the ice cream, Kieran?
28:33Slightly.
28:33Soft?
28:34Yeah.
28:35This is where you're going to have to really speed up.
28:40It would have been nice for him to cover the whole thing and not just the ice cream.
28:52Kieran, are you done?
28:53Yes, chef.
28:5490 seconds left.
28:55Well done.
28:56All right, let's go and taste before it melts.
29:03Hiya.
29:04Hi.
29:05I'm a bit concerned that the ice cream is maybe a little bit soft.
29:08Yeah.
29:08But, you know, you got through all the processes.
29:10Oh, that's going.
29:12That's going.
29:18Let's drink.
29:18You've poached the peaches really nicely.
29:20They've got lovely flavours of the wine and a bit of vanilla in there.
29:23But the ice cream, for me, it does sort of just taste more like cream rather than peaches
29:27because you did put quite a lot in there and the things were a little bit melty, a little bit
29:30warm.
29:31You haven't fully whipped your Italian meringue,
29:33so it hasn't got the body and texture that you're looking for.
29:36But overall, organised, tidy, together.
29:39You need a bit more speed and a bit more thinking about the processes.
29:41For a guy who's never eaten or made a baked Alaska, I thought you handled that well.
29:46Thanks very much.
29:47Thank you very much.
29:56I think Kieran is quite competent.
29:59Obviously, I've done the exercise perfectly, but hopefully I can fix that for the next round.
30:07New Zealand-born Patrick came over to the UK to explore the culinary landscape
30:12and works as a junior sous chef in a two-Michelin-starred restaurant in London's Piccadilly.
30:20I'm from a small town of 2,000 people right on the coast there.
30:24So food for me growing up was very much seafood-focused.
30:27We had the ocean at our doorstep.
30:29As young as eight years old, we were pulling canoe or sea urchin off the rocks, crayfish.
30:34Life as a chef is obviously very demanding, both physically, emotionally.
30:40But the way I feel in a busy service is one of the best feelings ever, I think.
30:44When you're on top of it and cheques are flying out and you're just pushing, pushing, pushing.
30:48There's no rush like it.
30:53Hi, Patrick. How are you?
30:55Oh, good. Didn't really want pastry, but I think we'll be all right.
31:00Classic chef.
31:02We'd like you to make for us peach baked Alaska.
31:06He looks unsure.
31:08You've done one of those before?
31:09No.
31:10You'll be fine once you get cooking.
31:1220 minutes. Take it away, Patrick.
31:14So I'll start with getting the peaches on, I think.
31:17I want to poach them, I think, with a little...
31:20What's this here?
31:23Sorry, guys. I'm so nervous.
31:26Oh, bless.
31:28It just needs to keep focused and take it one job at a time.
31:35How's that taste?
31:36Good. I think I needed that.
31:41Vanilla. Get some extra flavour in there.
31:43Bit of sugar.
31:45Little bit of water.
31:47Good.
31:48Patrick, what part of the world are you from?
31:51I'm from New Zealand.
31:52I'm Wellington.
31:54Okay.
31:54Been over in London for six years now, though.
31:57Cooking and working in different restaurants.
31:59All right.
32:00I'm going to start the meringue now.
32:07Oh, dear.
32:08You just threw the sugar in.
32:10Egg whites are in the mixer.
32:13Where's your sugar?
32:14Mixing.
32:16Sugar's in as well.
32:18Which I realise now it should not be.
32:21I needed to heat the sugar.
32:24You made a French meringue instead?
32:26I've made a French meringue instead, yes.
32:28Now, in theory, he should then actually bake it,
32:30because the meringue he pipes on will be raw.
32:36Get this going.
32:39What are you doing there?
32:40I'm going to blend that and I think now just slowly add the cream as it starts to blend.
32:48Try thicken it up.
32:49Hopefully, he's not going to add too much cream to that.
32:52You're just going to add some sugar now, give it a taste.
32:56Peaches are actually quite sweet, as they are.
33:00How does it look?
33:01Yeah, I think that's nice, yeah.
33:03Get it on a tray to get back in the freezer.
33:08It's a little bit soft, but it should be just about okay.
33:12How is that meringue looking, Patrick?
33:14Has it whipped up?
33:15It's starting to now, yeah.
33:17I still think he has time.
33:18I would like him to remake this meringue.
33:20You're about halfway.
33:21You've done a French meringue, not an Italian meringue.
33:23If you want to start again, we can give you the ingredients.
33:26Yeah, that would be cool.
33:27Okay, come on, Patrick.
33:28You can do this.
33:32You've got your sugar in there.
33:33Yep.
33:34A splash of water in there.
33:36Otherwise, it's just going to caramelise.
33:38I think I might add a little bit of this.
33:42No, what are you doing?
33:46He's adding alcohol to it.
33:48That's never going to work.
33:50It's not going to turn into a syrup and cook.
33:52So the sugar needs to be brought up to temp
33:54before it goes into the egg whites.
33:57Do you know what temperature it has to go to?
34:00I think it's 109, if I'm not mistaken.
34:03120.
34:05Stop there.
34:07What sort of food are you cooking?
34:09At the moment, I'm working in a French restaurant.
34:11Recently got promoted to Junior Sioux.
34:13Wow, okay.
34:14Yeah, exciting stuff for us.
34:16He's just making sort of a caramel.
34:18I'm not really sure.
34:21You need to get a move on, Patrick.
34:22Yes, chef.
34:23Oh, my goodness.
34:24What's happened there, Patrick?
34:26Does that look right to you?
34:27No, but I don't have time again, do I?
34:30I think at this point, he's going to be better off using the French meringue.
34:33I shouldn't have added the sweet wine in.
34:34You're going to go with the French meringue?
34:36Yes, chef.
34:38Three minutes left.
34:39Yes, chefs.
34:40He's not given up, which is good.
34:44They're nice and cold, Patrick.
34:46Yeah, they're there.
34:48They look nicely cooked.
34:51All right, let's get that meringue on.
34:53Yeah.
34:57It's just going to be a puddle.
35:05All done?
35:06Yeah.
35:07Okay.
35:07Whoa, whoa, whoa.
35:08Maybe just leave it now.
35:09Stop touching it.
35:10Leave it alone.
35:11That's it.
35:11Serve it.
35:14It's over.
35:15Yeah.
35:16Thankfully.
35:17For all of us.
35:18Oh, Patrick.
35:19That's such a shame.
35:27Hiya.
35:28Hi, how's it going?
35:29I really felt for you back there.
35:31So Italian meringue, just a splash of water in that pan with the sugar to help cook it to
35:37the temperature of 118 to 121, and then the meringue would have worked.
35:49You've made a French meringue, and thankfully you have made that.
35:53However, French meringue needs to be cooked.
35:55You're out of practice in the pastry department.
35:58The peaches, they were lovely.
36:00You remove the skin, you slice them up.
36:02Your ice cream, just a little bit too runny when it came out, so it's never really going
36:06to have a chance to set.
36:07I think it's drawing a line under it, and hopefully you can come back and show us what type of
36:10chef
36:11you are, because it's very hard to see what you're about watching that.
36:16Come back fighting and really smash it, okay?
36:18Sounds good.
36:19Okay, see you later.
36:28I was so nervous.
36:30I haven't experienced nerves like that before.
36:31I thought I was fine before walking, and as soon as I stepped through those doors, I just
36:35crumbled.
36:35Silly mistakes.
36:37This is one of those days when you just get a mixed bag of chefs.
36:41Definitely potential in there, but there are some chefs that have a point to prove in
36:44the next round.
36:46Nikita, it's been an absolute pleasure having you back in the MasterChef kitchen.
36:49Two fabulous tests for our chefs.
36:51It's been great being here.
36:52Thank you so much.
36:54Thanks, Nikita.
37:13Chefs, welcome back into the kitchen.
37:15No matter how difficult the skills test was, put it behind you.
37:19Now's a chance for you to show us your signature dish that tells us a little bit about your
37:24style, your personality, and the food that interests you.
37:28You are all now cooking for a quarter-final place, and at the end of this, two of you
37:31will be leaving the competition.
37:33One hour and 30 minutes, over to you.
37:37I'm ready.
37:44I'm a lot more comfortable now that I know what I'm doing.
37:49I'm more of a rustic cook, if anything, all about big, bold flavours.
37:54I've really learnt through watching my mum in the kitchen, watching my nan.
37:57So, if I've only got one round, I want to do something that's meaningful and that I can be proud
38:04of.
38:10Hey, Georgia.
38:11Still looking very calm.
38:13Oh, thank you.
38:14That's the talent I have.
38:15It all goes on underneath, but on the outside, I don't look so bad.
38:19Tell us, what is your signature dish?
38:21It's a taff-ta-tin.
38:22With that, I'm doing a little whipped creme fraiche, brandy snaps, some crispy camembert,
38:28and on the side will be a little apple sorbet with calvados poured over the top.
38:35Wow.
38:36Do I hear crispy camembert?
38:37Yes.
38:38OK.
38:39That's a bit of a twist.
38:40I grew up in Normandy, and calvados, the region where I grew up, is home to many famous French cheeses.
38:47Calvados, obviously, apples, cider, and it was actually my dad that said you can't take them to Normandy
38:55without putting a little bit of camembert on there, so I hope you like a bit of cheese with your
39:00apple.
39:00How long did you live in Normandy for?
39:02Fourteen years, so this is really all about those memories.
39:06I'm excited.
39:07Love a ta-ta-ta.
39:09I've got one, two, three.
39:10Yes, plenty of pans.
39:11Yes.
39:11I don't have to share with this guy.
39:12No.
39:13Good luck.
39:18Basically, a ta-ta-tan is a hot caramelised apple crispy pastry bottom dessert, and it's full of deliciousness.
39:26It's one of my all-time favourites.
39:28You've got to get the caramel just right, the pastry on top, into the oven, cooked to perfection.
39:33It's very, very complex.
39:37She's also making a rough puff pastry.
39:40You roll it out several times to create the layers that you would have with a puff pastry, but it's
39:45just a much quicker way of doing it, hopefully with a similar result.
39:49It should be nice and flaky, nice and light.
39:51She's grown up in Normandy.
39:53It's the home of apple tarts, so hopefully she'll carry it off.
39:57Just got to get a move on.
39:59Be a bit faster than in my skills test.
40:02One of the more unusual elements in George's dish is this crisp cannon bear.
40:07It might be a lovely little sideline to it, so who knows?
40:10Right, chefs, 20 minutes have gone, OK?
40:19From this competition, I like to get a bit of recognition, but I feel like I've got something to prove,
40:24so I need to bring my egg in.
40:26No mistakes, nothing.
40:32Keith, what is your signature dish?
40:34Panseed cord with some jerusalem machok three-way.
40:37I've got some puree with some crisps.
40:40I've got some jerusalem machok in the oven as well.
40:43Some braised salsafi.
40:45Salsafi reminds me of back home when my grandma used to farm cassava.
40:49OK.
40:49So it's like similar, the shape of it.
40:51And an orange butter sauce as well.
40:53But to minimise wastage, I've got a little tartlet as well.
40:57So I'm curing some of the cords with some ponzu, some yoghurt on the bottom.
41:02Was your grandmother a good cook?
41:04Yeah, she was a really good cook, yeah.
41:05Is that where you first kind of watched and learnt how to cook?
41:07Yeah, pretty much.
41:08I used to watch her cook, but I didn't realise I wanted to do it.
41:12How did you get into cooking?
41:13I was working for an agency as a kitchen porter, and they sent me instead of a chef.
41:18And, yeah, I was like, oh, you're going to have to cook today, so...
41:21So it was by mistake?
41:23Yeah, by mistake, yeah.
41:24By mistake, yeah.
41:25And you just started cooking?
41:26Yeah, I just started cooking, and I enjoyed it.
41:28Yeah.
41:29Great story.
41:29That's great.
41:32There's a lot of work, but cod is a lovely, delicate flavoured fish.
41:36It puts a lot of earthy elements that are going into this dish.
41:40I question whether we need three different types of artichokes and a salsify as well.
41:44This is a dish about balance.
41:48Orange butter sauce.
41:50Is that going to work with the artichokes, which is a very strong flavour?
41:54I'll be interested to see how it all comes together.
42:00Chefs, you are halfway through your time.
42:07Scottish ingredients are one of the best in the world.
42:10Obviously, I'm a little bit biased, but definitely the seafood.
42:13Because the waters are so cold, everything takes a bit longer to grow, so there's more flavour there.
42:17I've worked in many different restaurants in Scotland, so we're kind of combining all that together,
42:21summing me up as a chef.
42:24First round, a couple of things that annoyed me, but try and brush it off and then see what we
42:28can do here.
42:31Kieran's cooking halibut, I think one of my most favourite fish.
42:35Beautiful, flat fish, and it's one that you do not want to overcook or dry it out.
42:42I'm going to cook the halibut almost whole, and then I'll carve it.
42:46He's taking some of the halibut trimming, he's making a mousse of it,
42:50and he's using it to stuff those beautiful morels.
42:53Ooh, that sounds delicious.
42:56We've got this black radish rose, which is stuffed with a ceviche of halibut.
43:03I'm going to blanch it, roll it up, and then it should come out like a rose, hopefully.
43:08Visually, I think it will work really nicely.
43:12There's nowhere to hide with a dish like this.
43:14It's going to be about season, balance, presentation.
43:18You've got the very, very best of ingredients, now you've got to do them justice.
43:24Your grandmother was an influence on you, wasn't she?
43:26She's influenced me going on the matter, Chef, but she does influence my cooking.
43:30So, how did your grandma convince you to come into the competition?
43:33One night she was like, do you think you could do that?
43:34And I was like, I think so.
43:36And then she basically challenged me to go on it, so I'm here trying to prove a point.
43:40When are you going to tell her?
43:43Once it goes on the telly.
43:47She's going to be in for a big surprise.
43:49Aye, she won't be.
43:49Hopefully she's set and done.
43:51Hello, Grandma.
43:52Diddy's here now, he's safe, don't worry.
43:54Do you think she'd like this?
43:57No, she doesn't like fish.
44:05Chefs, you have ten minutes left.
44:09What you got left to do?
44:11I've got to do my camembert, whip my cream.
44:15I've got all my periods already, just need to cook the fish.
44:18Last minute, that's it.
44:23I've only got one more shot.
44:24I've got to prove to the judges that I have got what it takes.
44:28Yeah, I do want to come back fighting.
44:30A skills test was obviously embarrassing for me.
44:33Got to get a handle on the nerves and just slow down and focus.
44:38Patrick, what's your signature dish?
44:40A venison loin with a Stilton blue cheese crust
44:43with pickled beetroots, venison jus.
44:47Finished with a blue cheese saveron.
44:49Plus I'm going to add some berries, some fig in there,
44:52just to give a nice sweetness.
44:53So it's a dish that I worked on when I was an apprentice.
44:56Entered into a competition, which I ended up doing quite well in.
44:58As a young 18-year-old, it really sparked my passion for food and for cooking.
45:03And I'm trying to reinvent it, trying to show the levels and the skills
45:07that I've kind of learnt over the years.
45:08So you're currently based in London, from New Zealand.
45:12Have you been around the world? Have you been many places?
45:14Since being here, not so much.
45:16I kind of fell in love with London, to be honest.
45:18I love the restaurant scene here. I love the vibe.
45:20Everything's going on.
45:21It's much more than what I've ever been used to growing up in a small city in New Zealand.
45:25You know, so it's very enticing to me.
45:28I'm very excited to be here every day, even after six years.
45:31Good to see you back in the room.
45:32Thank you, Chef.
45:32Good luck.
45:33Good luck, Patrick.
45:37I'm really excited about Patrick's dish.
45:39He's got this newfound confidence.
45:43Venison loin, zero fat on that loin, so he's got to be very careful how he cooks that.
45:48Nice and sort of pink in the middle.
45:50Getting there, definitely a little bit of a push before we see it all come together,
45:53but I think I should be all right.
45:55That sits really nicely with the pork, with the blackberries, with the figs.
46:02Stilton cheese, big, massive flavour, salty.
46:06Just be very careful with the volume of the blue cheese.
46:11I don't want the venison to be overpowered by that stilton cheese.
46:15So I'm just finishing the venison with a blue cheese crust, just to give another texture to the dish.
46:21You have four minutes left.
46:28One form on.
46:30Where's Marcus and Matt's fish?
46:34Having a little snack, are we?
46:37A little bit of camembert, huh?
46:43You happy with that, Patrick?
46:45Yeah.
46:51Chefs, you have two minutes remaining.
46:54Come on, steady hands, steady hands, come on.
46:56Just the fish to the plate now, is it?
46:58Yes, Chef.
47:08They look great. You happy with them?
47:10I would have liked a little bit more colour on the pastry, but it's just going to have to do.
47:29Stand back, stop cooking. Time is up.
47:39First up is Chef Patron Keith, who has served pan-seared cod with Jerusalem artichokes cooked three ways.
47:48Roasted, deep-fried and pureed.
47:51Salsify braised in miso and orange and topped with salsify crumb.
47:57Asparagus with wild garlic.
47:59A celeriac, chive and dill puree.
48:02And an orange butter sauce, accompanied by a cod ceviche tartlet, dressed in ponzu and yoghurt.
48:10There's lots of different elements on this plate.
48:17Your fish cookery is brilliant. It's beautifully cooked. It's just melting away.
48:24There's herb puree. I love the hints of the dill running through that.
48:28However, the seasoning is a little bit off in places.
48:31You've got this incredible autumnal element of your dish, the Jerusalem artichoke.
48:36And then you've got this very light, orangey, buttery sauce.
48:39It's not working with the Jerusalem artichoke for me.
48:42I love the priores. I love your decoration.
48:44You've got a lovely piece of asparagus.
48:46But I would prefer a slightly different butter sauce.
48:49The little tartlet. I like that yoghurt top.
48:53It's fresh. It's light.
48:54You've got this ceviche in there, which you've cured as well.
48:58It's good. But then you've got the salsify, that really strong crumb as well.
49:03It's kind of competing.
49:05For some reason, it's just not gelling.
49:10I've tried my best to cook the food, which I know.
49:13But, yeah, it could have been better.
49:16The dish didn't come together well.
49:20Junior sous chef Patrick's signature dish is venison loin topped with a blue cheese crust,
49:26served with pickled beetroot, fresh berries and figs,
49:30and finished with a venison jus and blue cheese sauvignon.
49:36Lovely presentation. It's like a work of art.
49:43The venison cooking, it is spot on.
49:45The saltiness with that blue cheese crumb is seasoning this venison.
49:50Very clever.
49:50The beetroot, the berries, the fig works really well with this.
49:56The venison sauce with the beetroot, that balsamic vinegar in there,
50:00a bit of port, it's very, very good.
50:02Nice consistency.
50:03And the blue cheese sauvignon, it's great.
50:06Absolutely delicious. Very good.
50:09I hate blue cheese.
50:10I can't deal with it.
50:12The smell is the flavour, but I absolutely love this.
50:15Thank you, Chef.
50:15I'm so pleased, Patrick, that you've come back into this kitchen
50:18and really shown us who you are.
50:19Delicious plate of food. Thank you.
50:21Thank you, Chef.
50:24When Chef Marcus mentioned that about the blue cheese, my heart sunk.
50:27I thought, no, I've done it again.
50:28And, yeah, to ultimately win him over and for him to enjoy the plate of food,
50:32it's, yeah, very, very rewarding.
50:36Sue's chef, Kieran, is showcasing his love of seasonal Scottish produce
50:41by serving pan-roasted halibut on a white balsamic and star anise sauce,
50:46with sautéed morels filled with halibut mousse,
50:50asparagus topped with black garlic puree and sourdough crumb,
50:54and a black radish rose filled with a halibut ceviche.
51:03The fish, you've got great colourisation on there.
51:05I love watching you cook the fish in the pan as a whole piece,
51:08but when you start to cut that down, that knife that goes through that fish
51:11needs to be razor, razor sharp.
51:13You've hacked at it, and it's pulled it apart.
51:15It is a shame.
51:17Those earthy morels, sweetness of the sauce and the fish,
51:21actually those three elements are working quite nicely,
51:23but the black radish and the ceviche, I'm not picking up any fish notes.
51:29There's zero seasoning in it if it's not bringing anything to this dish.
51:34Asparagus is nicely cooked, and, of course, black garlic is lovely,
51:37but it just needs a bit of love, you know, a bit of seasoning,
51:41maybe roll it in an emulsion of butter or something.
51:44I'm a little bit underwhelmed.
51:47I am feeling a little bit disappointed,
51:49but the dishes I thought weren't good enough, so fair enough.
51:53As a homage to her beloved Normandy,
51:57Junior's sous chef Georgia has made a caramelised apple tartartin
52:00with rough puff pastry served with whipped creme fraiche,
52:04brandy snaps, apple pickled in cider, honey-baked camembert,
52:10a white chocolate crumb and a palate cleanser of apple sorbet with calvados.
52:24This is the star, beautifully made ta-ta-ta.
52:28We've used a mix of apples.
52:30You've got the Braeburn and Bramley,
52:32so there's some sharpness in there still with the caramel,
52:34but I don't think, for me,
52:37camembert has any business anywhere near my ta-ta-ta.
52:42It's chewy, and I've just pushed it to the side.
52:45The apple sorbet with the calvados over the top is stunning.
52:50There's a real hit of apple in there.
52:53It sits so well with that calvados.
52:55It's a real kind of...
52:57Yeah, it's a wow factor.
52:59I really, really like that. Well done.
53:01Thank you. Thank you.
53:01I have to say, I do feel like I've just been part of Normandy.
53:05Oh, thank you.
53:06I think it's delicious in every way.
53:09And to come in here and make fresh pastry,
53:11rough puff from scratch, is very brave.
53:14And even to put cheese on it with a bit of honey,
53:16never thought I'd say I'd like that.
53:18Well done.
53:18I think you've absolutely nailed this.
53:20Well done.
53:21Well done.
53:21Well done.
53:25I'm just so happy that they got to see what Normandy's all about for me.
53:30Oh, just amazing.
53:35Four very talented chefs came in here, gave it everything, some with more success than others.
53:41Who goes through to the quarter-final and who goes home?
53:45Patrick, what a difference from the skills test.
53:49The cookery of the venison was very good and I loved the little fruit garnish.
53:53And he won me over with the blue cheese crust and then the little sabion that went on top of
53:58that beautiful venison sauce.
54:00He absolutely nailed it.
54:01Great attitude to dust himself off and come back fighting.
54:05Keith gave us his cod dish, fish beautifully cooked,
54:09and I really liked the herby puree he had there with the dill.
54:14But it was sort of like a cross of two seasons coming together with salsified artichokes and an orange butter
54:19sauce.
54:20Overall, the skills were very good, but the earthiness didn't sit comfortably with that whole kind of freshness.
54:28Kieran's dish, I thought the morels, the fish and the sauce were very good.
54:32The fish was beautifully cooked, but hacked to pieces.
54:36Asparagus, underwhelming and disappointing for him because beautiful ingredients cooked well, but just didn't deliver.
54:43Georgia really took to heart the flavours in Normandy.
54:47The tart tartan was beautiful, apple sorbet, the calvados over the top, utterly delicious.
54:52Very rare you get to see a chef do a fresh rough puff pastry for the first dish.
54:57That's admirable.
54:58But the camembert on my plate was quite chewy and I didn't think it was necessary to be on there.
55:06I would be absolutely ecstatic if I could come back and be a quarter-finalist.
55:11Fingers crossed.
55:14I've given him a hundred percent, so hopefully I've done enough to get me through.
55:19He obviously wanted to stay, but as a whole, the day was pretty tough to be fair.
55:23So, see what happens.
55:24We can only take our strongest chefs through.
55:27Who's he going to be?
55:37Chefs, we want to say thank you for today, for your hard work, your dedication and your courage.
55:44Two of you will become quarter-finalists.
55:47That means two of you will be going home.
55:52The first chef leaving us...
55:56...is Kieran.
55:58Thank you very much.
55:59Kieran, thank you so much.
56:00No, thank you. Good luck.
56:01Cheers, thanks.
56:02Cheers, Kieran.
56:06The second chef leaving us is...
56:12...Keith.
56:14Thank you so much.
56:16Thanks, take care.
56:22It's been a tough day, yeah.
56:25I did give everything I had and I'm proud of myself, yeah.
56:30Yeah, I had a feeling I'd be going home and just made too many mistakes.
56:33I know that's it.
56:34But I'm happy I've done it, obviously.
56:36It's an experience, so just need to kind of learn from it rather than dwell on it.
56:44Georgia, Patrick, congratulations, you are through to the quarter-final.
56:48Well done.
56:50Ecstatic.
56:51I can't believe it.
56:53My legs have gone like jelly.
56:55I just can't believe I'm here.
56:57It's like a dream.
56:59Oh, man.
57:00Nothing could have prepared me for what we walked into today.
57:03There were highs, there was lows, but I want to continue to impress the judges.
57:08And, yeah, show them what I got.
57:15Next time, four new hopefuls.
57:18Oh, no.
57:20Please don't be burned.
57:22Fight for their place.
57:24Are you going to be okay?
57:25I'll find out in 15 minutes.
57:26You certainly will.
57:27In the quarter-final.
57:29Pushing, pushing.
57:36It is solid cooking skills.
57:39Everything on this dish is brilliant.
57:42You should be very proud of yourself.
57:45All right.
58:00I'll see you.
58:01I'll see you soon.
58:11We'll see you soon.
58:11Bye.
58:12We'll see you soon.
Comments