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00:00It's knockout week on MasterChef The Professionals.
00:05After four weeks of intense competition,
00:10only the 13 most talented chefs remain.
00:14This has blown me away.
00:15Tonight, they cook off against each other for the first time.
00:21As the crucible of MasterChef gets hotter and hotter,
00:23as the talent gets higher and higher,
00:25the competition is so fierce now.
00:28I think about this competition every second of every day.
00:32When I'm at work, when I'm in the shower,
00:34I'm like, hmm, actually, I could do that, or I could do that.
00:37It's constant.
00:40Right now, it's just like build-up of anxiety inside.
00:43It's knives, there's flame, there's fire,
00:45there's so much things happening, so anything could go wrong.
00:49These chefs have got to step out from the crowd and start to shine.
00:53We are about to crank the pressure one more notch.
00:57Nobody wants to leave the competition.
01:19Chefs, welcome back to the MasterChef kitchen,
01:22and welcome to Knockout Week.
01:25You are our top 13.
01:28One of you in this kitchen will be our champion.
01:35This challenge is about you thinking on your feet.
01:41Through those doors are all the ingredients you could possibly need
01:45to create one sublime dish that will keep you in this competition.
01:52Chefs, there's a lot at stake.
01:55When we have tasted all your dishes, we will choose the top eight.
01:59And the remaining five chefs will stay in the kitchen to cook again.
02:05And at the end of it, three of you will be leaving the competition.
02:10One hour, 30 minutes to create one spectacular plate of food.
02:15Off you go.
02:20Our chefs have got complete free reign of the MasterChef larder.
02:25An abundance of ingredients to choose from.
02:29It's hard to sort of narrow down when you've got so many ingredients in front of you.
02:32Hopefully something will come to me quite quickly.
02:35We want to see creativity, ambition and flair.
02:41I'm feeling good.
02:42I was a bit lost when they opened the ladder.
02:44But I think I'm finding my way.
02:47God, it would be lovely to get into the top eight.
02:49I would just be so relieved to not have to cook again.
02:57Currently a sous chef and a Michelin-starred kitchen,
03:0127-year-old Anthony has wowed the judges and critics alike
03:04with dishes inspired by his Italian roots.
03:08You can never really prepare for where your mind's going to go
03:11and where the ingredients are going to take you
03:13and where the inspiration's going to come from.
03:15So I think I just need to trust my own instincts
03:17to hopefully deliver to a high standard.
03:20Anthony, how are you feeling?
03:22You know, initially, it did take a little bit more thinking time
03:26than it would have liked.
03:26I mean, you see fish, your mind starts going.
03:29You see birds, your mind starts going.
03:31But the picture's slowly sort of started to develop in my mind
03:34and I'm happy with where I'm headed now.
03:38Anthony's going for a classical style.
03:40He's got quail, which he's going to roast gently on the bone,
03:43making sure that the skin is nicely coloured.
03:45You don't want any of the meat to dry out.
03:47There's zero fat on a quail.
03:50He's going to confit the legs.
03:52He's going to do a little fried egg to go on it.
03:55He's using the bones as part of his quail sauce as well.
03:59Lovely to see all the different parts of the quail being used.
04:03He's making bone marrow puree with turnips.
04:06Bone marrow is going to give it a real sense of luxuriousness.
04:10How much do you not want to cook again?
04:12Cooking again is, you know, pure and simple.
04:15It means today you weren't good enough
04:17and that's not something that I'm willing to accept.
04:2223-year-old ex-pro golfer and demi-chef de party, Polly,
04:27has been at her best when she cooks dishes
04:29inspired by her childhood memories.
04:33Seeing all the other chefs,
04:35I think they should be nervous of me, you know?
04:38I'm the youngest one in there.
04:39Now my confidence is growing so much,
04:42so now I'm thinking, you know,
04:45if I can get this far, I can get the whole way.
04:47Polly, tell us what your dish is.
04:49I've got sea bass, which I'm going to poach
04:53in a lemongrass, garlic, chilli-infused clarified butter.
04:57And then I have some mussels
04:59with a coconut, turmeric, lemongrass sauce.
05:08Is this kind of a work in progress?
05:10Yeah. OK.
05:11Why have you gone sort of Asian for this dish?
05:13I'm really trying to, like,
05:16give it some vah-vah-vum, you know what I mean?
05:18Vah-vah-vum. Yeah.
05:22Polly is using sea bass,
05:23which she says is going to poach in a lemongrass butter,
05:26which has to be just below simmering point.
05:29Anything hotter than that,
05:30you'll find the fish will shrink up and get tough.
05:34It needs to have amazing sauce,
05:37the lemongrass flavour's coming through,
05:38a little bit of spice in there too,
05:40and it's going to have to all work together.
05:45Private chef Sal won his place in knockout week
05:48with elegant and delicious dishes
05:50inspired by his Guatemalan homeland.
05:53What I want to show the judges
05:55is that I still have more stuff under my sleeve
05:58and try to prove that I can do more
06:01than just what I have been doing.
06:04Sal is making a duck breast,
06:06glaze of maple syrup.
06:08We've got carrot puree, crispy char,
06:11maple glazed yellow carrots,
06:12and a duck sauce to go with it.
06:14Maple syrup works great with duck,
06:16but you don't want too much of it.
06:17You still want to taste it,
06:19and it will give it great colour
06:20and a lovely sweetness.
06:21Sal is making a duck sauce.
06:23I like that he's taking the duck fat
06:25that's been rendered down
06:26and he's whisking that in
06:28to enrich that sauce.
06:30Sal, quite a change
06:32from the food of Guatemala.
06:34Why this?
06:35My girlfriend is Canadian.
06:37Maple syrup that is from Canada.
06:39Dogs go very well with anything sweet,
06:41so that's why I decided to go for the dog.
06:44I think they kind of marry well together.
06:50Chefs, 30 minutes have gone.
06:52One hour left.
06:53OK, let's go.
06:55Head chef Mario has shone in the competition,
06:58cooking food inspired by growing up
07:00in southern Spain.
07:02It is amazing to be able to show
07:04Andalusian cooking on MasterChef.
07:06Even though I've been here for 11 years,
07:08I've been in Spanish for 38.
07:11So I'm going to do it in pigeon.
07:13When I was a kid,
07:13I used to shoot a lot of pigeon
07:15from my grandma's house.
07:16Really?
07:16Yes.
07:16So that's my memory,
07:18like being in my grandma's house
07:19with my family eating pigeon.
07:21What is the dish?
07:22I'm going to cook the pigeon on the carcass.
07:24Yes.
07:24And then with the legs,
07:25I'm going to do like a pate.
07:26Oh.
07:27And then I'm going to stuff it,
07:28hopefully,
07:29into a profiterole.
07:31No way.
07:31Never had that.
07:32Hopefully you have it
07:33for first time today.
07:36I do love the sound of this pigeon leg,
07:38the profiterole.
07:39So that when you bite into it,
07:40you can taste the strong pigeon flavor
07:42that we're going to be looking for.
07:45I only did it for like two times
07:46before the profiterole,
07:47but today it was about taking risks,
07:49so I did it.
07:50And they're looking nice,
07:51like they're brown and shiny like me.
07:54Pigeon on the crown,
07:55wonderful.
07:56Hopefully basted with a lot of butter,
07:58some herbs,
07:59some garlic.
08:00I am genuinely excited.
08:04Based in Manchester,
08:05but born in India,
08:07senior sous chef Danan Jay's
08:09globally influenced
08:10and flavor-packed dishes
08:11earned him a place
08:13in the final 13.
08:14I definitely say
08:16my cooking style is different
08:17because it's derived
08:18from my experiences in life,
08:20my travels,
08:21my history,
08:22my heritage,
08:23my background.
08:23So that's unique.
08:25Nobody else has that.
08:27Danan Jay,
08:28what are you doing?
08:29Chef, I'm doing rasam,
08:31that's South Indian tomato-based broth,
08:33a very light broth,
08:34but very flavorful,
08:35along with some root vegetables,
08:37some greens,
08:38and some seafood.
08:39Is this originally a seafood dish?
08:41Why have you adjusted that to it?
08:43I've adjusted it
08:44because traditionally
08:45when we eat rasam,
08:46it is sort of a finisher
08:48with all components you have left.
08:49You add it with the rice
08:50and you finish up everything
08:51so that you don't waste anything
08:52on your plate.
08:53But I'm using vermicelli
08:54instead of the rice.
08:55So you're really switching it up?
08:56Yes, sir.
09:00Danan Jay is making a dish
09:02that's been inspired by rasam,
09:03which is a tomato broth.
09:05Really important
09:06that all the seafood
09:07that Danan Jay puts
09:08into this dish
09:09are beautifully cooked
09:10and also clean.
09:11And the rasam tomato broth
09:13has got spices through it.
09:15That has got to have lots of flavor.
09:20New Zealand-born junior sous-chef Patrick
09:23came to London to work
09:24in fine dining kitchens
09:26and is impressed
09:27with classic techniques
09:28and standout sources.
09:31The stress is still high,
09:33to be fair.
09:34I think the only time
09:35you feel this kind of empty stomach
09:37and stuff
09:38is doing like a speech
09:39when you're 12 years old
09:40in front of the whole school.
09:43So, Patrick,
09:44you like that whole
09:45kind of cooking on the fly
09:46kind of thing,
09:47using your own wits.
09:49I mean,
09:49in a different environment,
09:50I love it,
09:50but here it's definitely
09:52a bit more of a scary place.
09:53You just kind of have to
09:54pick something
09:55and stick with it
09:56is what I found.
09:57It's just...
09:57And you saw the quail?
09:59I saw the quails immediately.
10:01There's a lot of skill
10:02on the show here
10:03from Patrick.
10:04He's boned out his quail.
10:06He's filling it
10:07with duck leg farce,
10:08which is minced duck leg.
10:09He's added some seasoning,
10:10some herbs.
10:12And then he's sewn them
10:13back up again.
10:14So, basically,
10:15he's sort of brought
10:16the quail back
10:17to its original shape.
10:19Now it's going to be
10:20about the cookery.
10:21The colouring of the quail
10:23on the outside,
10:24and then you've got
10:25this duck farce
10:26that has to be cooked
10:27all of the way through.
10:28You don't want it
10:29to be raw in the centre.
10:32Chefs,
10:32you are now
10:33halfway through.
10:37Brazilian-born
10:38private chef Caroline
10:39has blown the judges away
10:41with technique
10:42and ambition
10:43in her classic dishes.
10:46I'm going in
10:47with all the energy I have.
10:50Really try to enjoy it,
10:51because I think
10:52even though it's a competition,
10:54when you're having fun,
10:55when you're in your zone,
10:56it's when you deliver
10:57your best, really.
10:59Caroline,
11:00so what have you gone for?
11:01It looks like a dessert.
11:02So I'll be doing
11:02a tart.
11:04The filling will be
11:05salted caramel chocolate mousse
11:07with hazelnuts
11:09and raspberries,
11:11vanilla ice cream
11:12as well.
11:13Deliver an amazing dessert.
11:14We'll see you
11:15in the next round.
11:15See you.
11:16Good luck.
11:16Thanks, Chef.
11:19Caroline's got to make
11:20the pastry
11:20for her tart cases
11:22and bake them off.
11:23She then needs
11:24to cool that
11:24before adding
11:25her mousse.
11:27She's made
11:28salted caramel
11:29and then she's
11:31folding that
11:31into her chocolate mousse.
11:33We want to taste
11:34the salt caramel
11:35through this.
11:36Otherwise,
11:37it's going to be
11:37a really bitter,
11:38dense chocolate.
11:42Gastropub head chef
11:43Ismail
11:43has excelled
11:45cooking big,
11:45bold flavours
11:46influenced by
11:48his Bangladeshi heritage.
11:52I'm doing
11:52something very simple
11:53but packed
11:54with a lot of flavour.
11:55So I'm doing
11:56pan-fried trout
11:57with prawn
11:58and spiced curry sauce
12:00with some herb salsa
12:01and I'll add
12:02some cubed potato.
12:03So you're drawing
12:04inspiration from home?
12:06That's correct.
12:06But mixing
12:07UK and Bangladesh
12:08together.
12:10Ismail has given
12:11us a pan-fried trout.
12:13He's making
12:14a prawn curry sauce
12:16so cooking
12:17the heads
12:17of the prawns
12:18down, infusing
12:19it with lots
12:20of spices.
12:21It's a sauce
12:22as opposed
12:22to an actual
12:23curry dish
12:24we're having here.
12:25This sauce
12:26is going to tie
12:26the whole dish
12:27together.
12:27It's going to be
12:28nice and creamy
12:28and a bit
12:29of spicy as well.
12:31An hour and a half
12:32to cook
12:32a great curry sauce
12:34is not an easy
12:35thing to do.
12:36It puts himself
12:37under a huge
12:38amount of pressure
12:38to hit some
12:39really big notes.
12:43Georgia,
12:44a junior sous chef,
12:45has won praise
12:46with complex dishes
12:47inspired by her
12:48childhood in France
12:49and time spent
12:50working in Italy.
12:54Georgia,
12:55what have you
12:55gone for?
12:56I've gone for
12:56a frangipan tart
12:57with a raspberry
12:58jam inside
13:00and a vanilla
13:01and rhubarb ripple
13:03ice cream.
13:04Pastry is,
13:06I would say,
13:07a lot of chefs
13:07Achilles heels.
13:08I really enjoy
13:09pastry and I was
13:10memorising a load
13:11of recipes last night
13:12so it was straight
13:13there and I thought,
13:14let's go for it.
13:16This is going to be
13:17about lovely
13:18short pastry.
13:19Frangipan has got
13:20to be light
13:20and fluffy
13:21and aerated.
13:22You want a lovely
13:22punch of almond
13:23and of course
13:24a homemade raspberry
13:25jam just sitting
13:26underneath.
13:27She's memorised
13:28all of her recipes.
13:29I hope they're
13:30correct because
13:31if they're not,
13:32she's in deep,
13:33deep water.
13:39head chef
13:40and father of four,
13:42Luke,
13:42won his place
13:43showcasing bold flavours
13:45in precise
13:46and technical dishes.
13:49Luke has chosen sea bass
13:51and he's also choosing
13:52to make gnocchi-style
13:53dumpling
13:53and dashi
13:55consomme.
13:57Sea bass,
13:58pan fried,
13:59basically just cook it
14:00on one side,
14:00turn it over
14:01and take it out of the pan.
14:02It's a matter of minutes
14:03to get the cooking
14:03just right.
14:05Dashi consomme,
14:06the consomme has to be
14:07beautiful and clear
14:08and it has to whack
14:09a punch of flavour.
14:11When we lightly whip
14:12the egg whites,
14:13add some minced meat,
14:15it sort of floats
14:15to the top
14:16and it catches
14:17all the fats
14:17and impurities
14:18and underneath
14:19should be a crystal clear
14:20stock with a lot of flavour.
14:24Gnocchi dumplings,
14:25you don't want them chewy,
14:26you don't want them tough,
14:27they want to be able
14:28to take on some
14:29of that consomme flavour.
14:32Luke,
14:33you've got four kids,
14:34how are you managing it all?
14:35Barely,
14:36to be honest,
14:36every bit of free time
14:38I've got
14:38is creating recipes,
14:41practising on top
14:42of that work
14:42and home life
14:43is, yeah,
14:44it's very much
14:45a hard juggling act
14:46at the moment.
14:47Busy household.
14:48Yeah.
14:51Italian-born chef patron,
14:53Gemma,
14:53has stood out
14:54in the competition
14:55delivering creative
14:56and delicious
14:57plant-based cuisine.
14:59Being plant-based chef
15:00is a different way
15:02of creating a dish.
15:03I'm not too worried,
15:04but still,
15:06I don't want to go home,
15:07I'm not ready to go home,
15:08I would like to be in the eighth,
15:09I don't have to cook again.
15:13So I've chosen aubergines.
15:16My mother is Italian
15:17and she makes aubergine
15:18with the tomato,
15:20garlic,
15:21while my mother-in-law,
15:22she's Spanish,
15:23so she scoops all the inside
15:24and then make a base
15:26for a bechamel.
15:27So I'm going to serve today.
15:29Oh!
15:30Two aubergine cook
15:30in a different way.
15:31That's risky.
15:32I know.
15:33Not for you.
15:34For the mamas.
15:34For the mamas.
15:38Gemma,
15:38two types of aubergine.
15:40One where it's been baked
15:42and it has like a tomato fondue
15:44which is going over the top
15:45as some chopped parsley.
15:47The other version,
15:48the aubergine's been scraped out,
15:50it's been cooked separately
15:51and then folded through
15:52a plant-based bechamel mix.
15:56Aubergine is quite a bland,
15:58bitter-style flavour,
15:59but when you're introducing
16:01a bechamel sauce,
16:02garlic, herbs,
16:04olive oil, seasoning,
16:05it can come to life.
16:08Chefs,
16:09you want some good news?
16:1030 minutes left.
16:11Oui.
16:13A private chef in Manchester,
16:1639-year-old Gareth
16:17caught the judge's attention
16:18cooking modern British classics.
16:22I had a very different plan
16:23before I went into larder
16:25than what I came out with.
16:27So think on your feet,
16:28adapt and survive.
16:30I've gone to do pastry.
16:32It's definitely not my
16:34strongest setting, this.
16:36OK.
16:37But I'm doing a plum and
16:38frangipan tart.
16:39Right.
16:40Which was something that
16:41my grandmother used to make.
16:42I love that story.
16:43However, the thing that's
16:44kind of startling me
16:45is that you're saying
16:46this isn't your strongest point.
16:48I thought the chefs in the room
16:51would be doing savoury
16:52and I want to try and stand out.
16:55We've got two frangipan tarts
16:57in the kitchen today.
16:58Gareth is using the plums
17:00that he found in the larder
17:01and he's going to be serving
17:02this with a custard.
17:04There is nowhere you can hide
17:06with this dish.
17:06It's either right or wrong.
17:09I am behind.
17:11What's happened?
17:12I haven't blind baked
17:14my pastry quick enough.
17:15You've got 20 minutes.
17:16Yes, chef.
17:16Is it cooked now
17:17or is it still cooking?
17:18They are seconds away
17:19from coming out
17:20and then the frangipan going in.
17:21Oh, and then back in there.
17:22Yes, chef.
17:23So that's going to take 15, 20.
17:25OK.
17:26Wow.
17:26Literally out and on the plate.
17:31Dublin-born chef patron Mark
17:33runs his own
17:34American barbecue business
17:35in Margate
17:36and secured his place
17:38cooking big flavoured,
17:39rustic dishes
17:41inspired by the USA.
17:43I definitely want to take some risks.
17:45Definitely want to push myself.
17:46Definitely want to get myself
17:47out of the comfort zone.
17:48But I don't want to be
17:50experimenting on the judges.
17:51This is not the time
17:52to use them as lab rats.
17:55So today I'm going to be cooking you
17:57a prawn and dulce seaweed agnolotti.
18:00I'm also doing some razor clams
18:02and then I've made fresh ricotta
18:04and then I'm going to use
18:05the whey from that ricotta
18:06to make a butter
18:07and sea lettuce sauce.
18:09Interesting.
18:10Difference for you.
18:11Yeah, well, I wanted to come in
18:12and I wanted to make sure
18:12that I'm showing
18:13different aspects of my cooking
18:14and that I'm more than just
18:15a two-dimensional
18:16sort of one-stop-shop chef.
18:20Prawn and dulce agnolotti.
18:22Now that sounds divine.
18:25He's taken the prawns
18:26to make a filling
18:26and he's blitzed it out
18:27with some of the dulce.
18:29The thickness of the pasta is key.
18:32It can't be too thick,
18:32it can't be too thin.
18:33There's a filling going inside it
18:35so it's got to hold that filling.
18:37Fresh ricotta, full-fat milk
18:39with some citrus to split it.
18:42It's beautiful.
18:43Mark is drawing off the whey
18:45which he's going to make a sauce with too.
18:47So you don't see it that often
18:48in the MasterChef kitchen
18:49but I love the ambition.
18:54How's it all looking?
18:56Not quite cooked enough.
18:57Okay, still got 12 minutes.
18:5912.
19:00Roughly there.
19:01Oh dear.
19:02Oh, look at that.
19:03Yum.
19:07How's it going, Somi?
19:08It's nice and clear
19:09how I wanted it.
19:10Yeah?
19:11Chefs, you've got 10 minutes left.
19:14Nearly there.
19:16Feeling the pressure now?
19:17Definitely.
19:19I don't look good, don't I?
19:21My tarts have spilled over
19:23and it looks like
19:23there's too much fat.
19:25I don't know if I've
19:26miscalculated something.
19:32Caroline, you're pushing it
19:33a little bit far.
19:34Yeah.
19:34Your pastry's just come out
19:36of the oven.
19:36Yes.
19:36And you've got cold mousse
19:37going in there.
19:38Yes, Chef.
19:39I need to plate, Chef.
19:40I have no choice.
19:45Now, Anjay, you've got
19:46nothing on your plate.
19:47You've got two minutes to go.
19:48You are taking it to the wire.
19:50Yes, Chef.
19:54Careful, careful, careful.
20:00Chefs, you've got seconds to go.
20:02Get it on the plate now.
20:07Right, that's it.
20:08Chefs, stop cooking.
20:09Your time is up.
20:10Stand back.
20:16Anthony, come on up.
20:18First up is sous chef, Anthony.
20:21He chose quail
20:22and is serving it roasted
20:24with confit quail legs,
20:26a turnip and bone marrow puree,
20:29pickled vegetables,
20:31fried quail egg,
20:32and a quail tarragon
20:34and whole grain mustard sauce.
20:43Anthony, the breast meat itself,
20:45you can see it's still slightly pink,
20:47wonderfully cooked and rested.
20:49You've used every bone,
20:51every trimming
20:51in this really amazing sauce.
20:54It is creamy,
20:55it is rich,
20:55it is delicious.
20:57I love the way you took the legs off,
20:59you've confit those,
21:00absolutely delicious.
21:01I like the use of the little quail's egg,
21:04it melts into the sauce.
21:05Turnip puree is very, very good.
21:07With the bone marrow,
21:08you've managed to inject
21:09a real kind of depth of flavour.
21:10I think it's great.
21:12I think your presentation's sharp,
21:13I think you've balanced flavours beautifully.
21:15Well done.
21:16Thank you very much.
21:19That's the biggest relief,
21:20to be honest,
21:20for that one.
21:21The idea didn't come instantly,
21:23so to come out of there
21:24with some positive feedback
21:25is a really big thing,
21:26you know.
21:28Demi-chef de parti, Polly,
21:30based her dish around sea bass,
21:32poaching it in lemongrass-infused butter,
21:35served with mussels,
21:37courgette balls,
21:38courgette puree,
21:39and a coconut lemongrass
21:41and turmeric sauce.
21:47Polly, the fish is beautifully cooked.
21:51I love the fact that you poached it in butter,
21:54but the sauce for me
21:56is very heavy on the turmeric.
21:58It tastes like the spices
22:00haven't been cooked out enough.
22:02Polly, I like the presentation of your dish.
22:05I do not like the bloodline of the fish
22:08being left on,
22:09and at this level of the competition,
22:11I is on the detail.
22:13I think the courgette puree,
22:15it's flat, it's bland,
22:17you looked a little bit unsure
22:19in what you were doing,
22:20and I think that's really come through
22:21into your plate.
22:24It's so annoying when
22:26you've got so much to show
22:28and so much to give,
22:29and then you go in there
22:29and you do something like that.
22:31I'll be sharpening my knives for later, I think.
22:37Private Chef's cell
22:38is serving duck breast
22:39in a maple syrup glaze
22:42with carrot puree,
22:43maple syrup-glazed yellow carrots,
22:46plums and duck sauce.
22:54Your duck is beautifully cooked,
22:56lovely, well-rested, fabulous.
22:58Your carrot puree, excellent,
23:00smooth, touch of vinegar in there,
23:01I like that.
23:03The duck breast is really nice.
23:05There's only a hint of the maple syrup
23:07over the top,
23:08and I prefer it that way.
23:09The sauce, rich with the fat,
23:11I like the sauce.
23:12And then we have carrot.
23:14It's got a sweetness to it,
23:15which I quite like.
23:17It's very well made.
23:18Everything here is well put together.
23:22I think it's enough.
23:24They said it was actually great cookery,
23:26so I'm happy with that.
23:30Head chef Mario chose to roast wood pigeon
23:33and serve it with a pigeon-leg pate profiterole,
23:37braised endive,
23:39salt-baked beetroot,
23:41celeriac and pine nut puree,
23:44pickled carrot and pigeon jus.
23:53I have had so many bad wood pigeon dishes
23:57in my career,
23:58I can't tell you.
23:59It's very rare I get a wood pigeon
24:01cooked that good.
24:03You've done a great job with this pigeon.
24:05The one thing I was really looking forward to
24:07is your profiterole,
24:08and it's fabulous.
24:10Thank you, chef.
24:10The choux pastry,
24:12the filling,
24:13there was like a rustic country pate,
24:15I really liked that.
24:16This is the only third time you've made them.
24:18So I think I was more relieved than you
24:21that they have worked.
24:23The endive is nice.
24:25The puree, pine nut and celeriac
24:27is quite punchy,
24:28it's quite strong,
24:28sits well with the pigeon.
24:30I think you've done well.
24:32I feel great, I think.
24:34For something that I've done,
24:36just like on this fourth,
24:37I'm pretty proud.
24:40Senior sous chef Dananjay's dish
24:42is inspired by rasam,
24:44a South Indian spiced tomato broth
24:47poured over vermicelli noodles,
24:50mussels,
24:51prawns,
24:52chorizo,
24:52and vegetables.
24:58Dananjay,
24:59the rasam broth,
25:00there's heat in there
25:02with the spice,
25:03it still sits on the tongue,
25:04and a hint of tomato
25:05running through that.
25:06I quite like that.
25:08But I think once that's been poured
25:10onto this dish,
25:13everything else,
25:13it's just lost in it.
25:16All I have is the spices.
25:19I think the seafood is cooked beautifully.
25:21It's not that refined,
25:23but what I'm getting
25:24is a comforting,
25:25warming bowl
25:26of spicy seafood broth.
25:29Your vermicelli
25:30doesn't really grab hold
25:31of anything.
25:31That's bland.
25:33Your broth has got spice,
25:35but it lacks body.
25:36For me,
25:37it's just not hitting the mark,
25:38unfortunately.
25:41I just feel sad
25:42because it carries
25:43that sentimental value
25:44as a dish to me,
25:45so I'm not liking it.
25:47It just hurts a little extra,
25:48I feel.
25:50Junior sous chef Patrick
25:52is serving quail
25:54stuffed with a duck leg farce,
25:57caramelised ondive and carrots,
25:58and a quail and sherry vinegar sauce.
26:03Oh.
26:08There's always going to be a risk
26:10with a dish like this.
26:12The quail itself
26:13at the bottom isn't cooked,
26:14and the farce
26:15isn't cooked either.
26:16And the sauce is big and bold,
26:18but it's a little bit too big,
26:19bold and strong
26:20for a quail dish.
26:22I mean,
26:22it's unfortunate,
26:23mine is pretty raw.
26:25You wanted to show your skills.
26:27It just didn't quite
26:28come off today.
26:30Patrick,
26:32not a good day
26:33to go wrong
26:34in this kitchen.
26:35Yes, chef.
26:39Disappointed
26:40I'm standing executing it right,
26:42and now I haven't,
26:43so...
26:44Ease what it ease.
26:48Head chef Ismael
26:49has made pan-fried sea trout
26:51in a Bangladeshi-inspired
26:53prawn curry sauce
26:54with braised leeks,
26:56cubed potatoes,
26:57and a herb and chilli salsa.
27:03Ismael,
27:04you've cooked the trout beautifully.
27:06It's nice and pink in the middle.
27:09The prawn curry sauce,
27:10punchy,
27:11it's rich.
27:11As a whole,
27:12this is a very good dish.
27:13Well done.
27:15The sauce,
27:16as expected,
27:17full of spices,
27:18bit of warmth,
27:19bit of heat through that.
27:20You know,
27:20but I know that you can deliver that.
27:22I want more.
27:24You cannot afford
27:25to keep it safe.
27:27It's a good-tasting dish,
27:28but I'm really now
27:29looking for a wow factor.
27:31This is knock-out week,
27:32and I want bells and whistles.
27:36God makes a reaction,
27:38but I think
27:39maybe they are right.
27:40I did play too safe,
27:41and I think that might
27:43cost me.
27:46Head chef Luke's dish
27:48is pan-fried sea bass
27:49with miso-glazed gnocchi,
27:52a miso-glazed onion,
27:53pickled fennel,
27:55and a dashi consomme.
28:04Luke,
28:05I think the level ambition
28:05is very high.
28:07You made a consomme,
28:09which takes a lot of time,
28:10a lot of skill.
28:11You've got a great
28:12clarification on that.
28:13I like the meatiness of it,
28:15and I love the miso taste to it.
28:18Your fish is nicely cooked,
28:19but I'm not enjoying
28:21the gnocchi,
28:22because it just feels soggy
28:24in the consomme.
28:26The gnocchi,
28:27for me,
28:27it's more a dumpling
28:28in this broth.
28:29It will soak that up,
28:30and I do quite like that,
28:32but I'm not getting
28:33the hit of the dashi
28:34that I'm expecting
28:35very mouthful.
28:38I'm not feeling
28:39really confident
28:40that I'm not going
28:41to have to cook again.
28:42It's really put me
28:43in a position
28:43where I'm like,
28:44I haven't got a clue.
28:45I don't know.
28:48Chef Patron Gemma's dish
28:50is aubergine two ways.
28:52Our Italian mother's
28:54baked aubergine
28:55with tomato fondue,
28:56and her Spanish
28:57mother-in-law's aubergine
28:59in plant-based bechamel
29:01with mushrooms
29:01and parsley crumb,
29:03served with a bread roll
29:05and baked cherry tomatoes,
29:07topped with a basil pesto.
29:12Gemma,
29:13I kind of feel like
29:14I've been to a buffet
29:15and I've taken a couple
29:16of aubergines
29:17and a bread roll.
29:18For this kitchen
29:19and this level
29:20of cooking,
29:21it's not really
29:22lining up for me.
29:24This aubergine,
29:25with bechamel,
29:26I love it.
29:26The mushrooms I can taste
29:27and a lovely little
29:28crumb on top.
29:29The other aubergine,
29:30it's undercooked.
29:32It lacks salt,
29:33it lacks pepper,
29:33it lacks garlic,
29:34it lacks detail.
29:36I'm enjoying Spain,
29:38but I'm not enjoying
29:39Italy at the moment.
29:41This is how
29:42your mother-in-law makes it,
29:43this is how
29:44your mum makes it.
29:45It is then down to you
29:47to elevate it,
29:49make it into something
29:50that's going to blow us away.
29:53That's what's missing for me.
29:56I could have done better.
29:58Just very sad
29:59that I didn't make
30:00the mad justice
30:01to my mother's cuisine
30:03because the ones she made
30:04it's an amazing.
30:07Chef patron Mark
30:08has made prawn
30:09and pickled
30:10dulce seaweed agnolotti,
30:12served with homemade ricotta,
30:14green beans,
30:16pickled mange too,
30:17and a ricotta whey
30:18and sea lettuce
30:19butter sauce,
30:20and a side of razor clam
30:22in prawn head oil emulsion
30:24with anchovies
30:25and breadcrumbs.
30:31Mark,
30:32I think this is
30:34a wonderful little dish.
30:35I can taste the prawn
30:36in the agnolotti,
30:37I love the seaweed injection
30:39in there,
30:39that's giving you
30:40that whole kind of
30:41seafood vibe.
30:42It's very light,
30:43it's delicate.
30:44The little razor clam,
30:46it's a tiny little
30:47dinky thing
30:48with so much flavour,
30:50that oil,
30:50it's got a heat to it,
30:52I love that.
30:53The ricotta,
30:54I love the natural
30:56element of it,
30:56I love the bravery
30:57of doing that
30:59under the pressure
30:59that you're under here today.
31:01Great flavours, Mark,
31:03really good.
31:05I was trying to bring
31:06a whole new set
31:07of techniques
31:08and really push myself.
31:11Absolute dream feedback,
31:12I couldn't have asked
31:12for better, really.
31:14Private chef Caroline
31:15chose to make a dessert
31:17and is serving
31:18a salted caramel
31:19chocolate mousse tart
31:20topped with toasted
31:22hazelnuts
31:23and fresh raspberries
31:24with vanilla ice cream.
31:31Caroline,
31:32the pastry
31:33is beautifully cooked,
31:35nice and golden,
31:36it's got a crisp crunch
31:37to it,
31:38but what is missing
31:39is that salt caramel flavour
31:41to cut through
31:42the dense chocolate mousse.
31:45The mousse,
31:46you were touch and go
31:47there for time,
31:48it's got a lovely
31:48soft texture,
31:50but the caramel
31:51and the salt,
31:52the two things
31:52that I'm really
31:53searching for
31:54and I'm not finding them.
31:56Vanilla ice cream
31:57is very good,
31:57it's incredibly smooth.
32:00What I've got
32:00is very nice,
32:01I've got a nice
32:02chocolate tart
32:03with some raspberries,
32:04it's just lacking
32:06something.
32:08I think this was
32:09not my finest challenge,
32:11but it's okay,
32:13nothing else I can do now.
32:14So just wait.
32:17Junior Sioux Chef Georgia
32:19is serving
32:19an almond and raspberry
32:20frangipan tart
32:22with a raspberry,
32:23white chocolate
32:24and mixed nut crumb
32:25and a vanilla
32:26and rhubarb ripple ice cream.
32:29So Georgia,
32:30I've got to ask you,
32:31what happened
32:32to those beautiful
32:32little tarts?
32:33I realised
32:34that I didn't put eggs
32:36in the frangipan.
32:37Oh.
32:39Kind of a key ingredient.
32:40Yep.
32:41Okay.
32:47Georgia,
32:48I'm really disappointed.
32:50The texture is all wrong,
32:51it has sort of boiled over
32:53and we have more
32:54like a frangipani cookie.
32:56Doesn't look good,
32:58doesn't taste great,
32:59but I think the ice cream
33:01is fabulous
33:02with the rhubarb
33:02running through it.
33:04Love that.
33:05For me,
33:06it's eating really nicely,
33:07but it does look
33:08too rough and ready
33:10and not to the level
33:11of this MasterChef kitchen.
33:15I thought
33:16that the texture
33:17looked a bit strange
33:18compared to usual.
33:18I just,
33:20oh,
33:20I think it could have been
33:22a pretty good dish
33:23if I just hadn't made
33:24a stupid mistake.
33:25It's so annoying.
33:28Finally,
33:29it's Private Chef Gareth
33:30who has also made
33:31a frangipan tart.
33:33His is made
33:34with a plum compote
33:35and served
33:37with brandy custard.
33:42Gareth,
33:43your pastry making
33:44is great,
33:45your frangipan
33:46is delicious,
33:47custard is knockout,
33:48it's not too thick,
33:49it's got a really lovely flavour
33:51of the brandy in it,
33:52you've really boozed it up,
33:53it's great.
33:55The filling of the plum,
33:57it's fantastic.
33:58It's not overly sweet,
34:00but keep your eye
34:02on the time.
34:03I think you're very lucky
34:04you got away with that.
34:05Just.
34:07I love this.
34:09This is a masterclass
34:11in doing the simple things well.
34:13Well done.
34:16I mean,
34:17I was to the wire,
34:18but they still
34:20thought it was delicious.
34:22I think that was
34:23a good day.
34:29A huge day
34:30in the MasterChef kitchen today.
34:32Ultimately,
34:33we got some very good dishes.
34:35Our eight best chefs
34:36are going straight through,
34:37but five
34:38will have to cook again.
34:40Did you have a standout chef
34:41from today?
34:42I think I'd say Mark.
34:43It was inventive,
34:44creative,
34:45great flavours.
34:46I think it's one of the most
34:47refined dishes from Mark.
34:49He deserves to go through.
34:51Another chef today
34:52we really liked
34:53was Anthony.
34:54With the quail,
34:55the confit legs,
34:56all in all,
34:57it was a really accomplished dish.
34:59Yes, delicious.
35:01I think Mario.
35:02I love the pigeon cookery.
35:04Profiterole.
35:05I thought it was great.
35:06I think Gareth is another chef
35:07that did very well.
35:08Really, really delicious
35:10little frangipan tart.
35:12Beautifully done.
35:13He deserves to go through.
35:14Sal is a very talented chef.
35:17He gave us
35:17a nicely cooked duck.
35:19I have to say
35:19I thought that this was
35:20a plate of food
35:21that really did
35:22tick the boxes.
35:23There were also chefs
35:24that struggled
35:25with today's test
35:26and we know
35:27they have to cook again.
35:29Patrick,
35:30his quail
35:31was well under-cooked.
35:33Georgia made
35:34a French patty tart.
35:35Fortunately,
35:36he forgot the eggs.
35:37It wasn't right.
35:38Polly's butter-poached
35:40bass.
35:40There was too much turmeric
35:42in that sauce.
35:42She left the bloodline
35:44on the bass.
35:45Great inspiration
35:46for Gemma's aubergine dishes
35:48but overall
35:49it was just too basic.
35:51She has to cook again.
35:53So, that leaves us
35:54with Dananjay,
35:57Caroline,
36:00Luke,
36:03Ismael.
36:05Which one of these chefs
36:06needs to prove themselves
36:08one more time?
36:17Chefs,
36:18we can see how much
36:20this means to you
36:21and how much it matters.
36:22We thank you
36:23for all your hard work
36:24and efforts.
36:26Five of you
36:26will have to cook again.
36:29We have made a decision.
36:31No chefs cooking again
36:34are
36:34Patrick,
36:38Georgia,
36:41Polly,
36:44Gemma.
36:45And that leaves
36:47one final chef
36:48that we would like
36:48to see cook again.
36:54And that chef
36:55is
36:58Dananjay.
37:00All right,
37:01you eight
37:01going straight through.
37:02Congratulations.
37:03We will see you
37:05in the next round.
37:06Have a well-earned break.
37:10Oh, man.
37:11Amazing.
37:12Well done.
37:13Yay!
37:17Go team.
37:18Final ten.
37:19Congratulations.
37:20Final ten.
37:21Who's excited for a beer?
37:23Yeah.
37:23By a show of hands,
37:24who's excited for a beer?
37:28Chefs,
37:29we know you're disheartened,
37:31but try to put
37:32that last cook
37:32behind you now.
37:34You need to dig deep,
37:35dust yourselves off,
37:36and give us
37:37the best that you've got.
37:39We want you
37:40to cook
37:41one incredible
37:43dish
37:43that will keep you
37:44in this competition.
37:46We are giving you
37:47the leftover ingredients
37:48in our larder.
37:50But,
37:52if you made
37:52a savoury course
37:53in the last cook-off,
37:55we want you
37:55to cook us
37:56a dessert.
37:57And if you made us
37:59a dessert,
37:59we want you
38:00to make us
38:01a savoury dish.
38:02At the end of this,
38:04three of you
38:05will be leaving.
38:07You have
38:07one hour
38:08and 30 minutes
38:09to secure
38:10your place.
38:12Good luck,
38:13chefs.
38:13And off you go.
38:19I was expecting
38:20to be in the cook-off
38:22after my big mistake.
38:23But,
38:24I've got one more chance,
38:25so I'm just going to have
38:26to give it
38:26everything I've got
38:27and try and smash it.
38:31Pastry's not my
38:31most comfortable section
38:32in the kitchen,
38:33so having a look around,
38:35I'm just trying
38:36to figure out
38:37just those
38:38fundamental recipes
38:39kind of every chef knows.
38:45they fit it,
38:46but I'm still standing,
38:48so until it's over,
38:49I'm still in the game.
38:53Gemma,
38:54how are you feeling
38:54now that you're
38:55in the kitchen again?
38:56I had to keep the tears
38:59because I feel
38:59at this point
39:00everybody in the room,
39:01my mother,
39:01you,
39:02and everybody.
39:03And so I'm trying
39:04to make it up
39:05with my mum
39:05with this dish,
39:06making a dessert
39:07that my mother
39:08would love.
39:09is a ginger chocolate cake
39:12and a tonka bean mousse
39:14that I'm going
39:15to put on the side
39:16with an orange
39:17and ginger gel,
39:19ginger cream.
39:20How difficult
39:21do you find desserts
39:22without eggs and dairy?
39:24It's not my best skill,
39:26but I have a lot
39:27of training
39:28as a pastry chef,
39:30so I think
39:30I can put it together.
39:35Gemma is making
39:37a plant-based dessert,
39:38and it's a ginger chocolate
39:39carrot cake,
39:40nice and light
39:41and fluffy
39:42and of course
39:42the flavours of ginger
39:43singing through.
39:45It's going to be down
39:46to her to really
39:47make this come to life
39:48because cake
39:49at the end of the day
39:50is cake.
39:52Tonka bean mousse.
39:54Tonka bean
39:54is a big vanilla-like flavour
39:56and I don't mind it,
39:58but if it's too much
39:59it can really
40:00overpower a dessert.
40:06So the dish
40:07that I am preparing
40:09today is a chai tea
40:10panna cotta.
40:11So I've got some cardamom,
40:12I've got some star anise
40:13and cinnamon,
40:14that's it.
40:14So the panna cotta
40:15is going to be milk
40:17that's flavoured
40:17with these spices
40:18and masala chai.
40:19These are very mild flavours,
40:20they go very well
40:21with tea.
40:23Dan and Jay
40:23is making
40:24a chai panna cotta
40:26and I want to taste
40:27the chai tea
40:28running through it.
40:29Dan and Jay
40:30is not setting
40:31his panna cotta
40:32in a bowl,
40:32he's setting it
40:33in a ring.
40:34So he's got to make sure
40:36the setting is perfect
40:37before the mould
40:38comes off.
40:40We've also got
40:41macerated raspberries
40:42with a little flavour
40:43of lavender.
40:45Lavender is a beautiful flower
40:47and will complement
40:48the raspberries perfectly.
40:49We've got cardamom
40:51chantilly cream
40:52and a sweetness
40:53of date
40:53that's running
40:54with the nut crumb.
40:55I really like
40:56the sound of this.
40:58These flavours
40:59sound delicious,
41:00why a dish
41:01placed around tea?
41:03To be very honest,
41:04tea is a big part
41:06of Indian households
41:07and my wife
41:08and my dad,
41:09the two most important
41:10people in my life
41:11right now,
41:11love tea.
41:13It's just me
41:14telling them
41:14that yeah,
41:15I appreciate that
41:15you like tea
41:16so I'm making
41:16this dessert for them
41:17maybe.
41:18It's a bit like
41:18every Briton has
41:19a cup of tea
41:20in a crisis.
41:21Maybe this is your
41:22crisis,
41:23this is your tea.
41:24Yeah,
41:24my crisis,
41:25it's my tea.
41:29I did a lot
41:30of pastry
41:30in my old work.
41:31I haven't done it
41:32in a while
41:33but yeah,
41:34hopefully it will
41:35come back to us,
41:36you know.
41:37Polly,
41:38what are you doing?
41:39So I saw rhubarbs
41:41in the larder.
41:42I grew up with rhubarb
41:43so I'm going to do
41:44a dessert
41:45kind of based
41:46on mum's rhubarb
41:47pies,
41:48that type of thing.
41:49It's a
41:49pistachio frangipan
41:51tart
41:51with rhubarb
41:53compote
41:53and then
41:54creme patissia.
41:55So it's kind of
41:56a play on
41:56like rhubarb
41:57and custard.
42:00Polly is making
42:01a pistachio frangipan.
42:03Frangipan seems
42:04to be the
42:04dessert of the
42:05moment.
42:06I love the use
42:07of pistachio
42:08in a frangipan
42:09instead of the
42:09almonds
42:09because it also
42:10gives it
42:10a wonderful
42:11green colour.
42:14She's also
42:14got a pastry
42:15that's got
42:16pistachio
42:16running through it
42:17and then
42:18just on top
42:19of it
42:19you can have
42:19that lovely
42:20creme patissia
42:21that's almost
42:21like a custard,
42:22rich and delicious
42:23with that
42:24lovely rhubarb
42:25but it's tart
42:26just sitting
42:26underneath.
42:28Chefs,
42:28you are now
42:29halfway.
42:35Patrick,
42:36you seem
42:37slightly flustered.
42:38What's wrong?
42:38I'm very flustered.
42:38I was just a
42:39bad start,
42:40you know,
42:40everything boiling
42:40over,
42:41trying to get
42:41too much going
42:42at once,
42:42so it's time
42:43to slow down
42:43and focus
42:44on what I'm
42:44doing.
42:44So,
42:45what are you
42:45cooking?
42:46I'm making
42:46a chocolate tart
42:47with salted
42:47caramel,
42:48hazelnut pralding
42:49and an olive oil
42:50ice cream.
42:51Nice.
42:51So I'm doing
42:52like a chocolate
42:52mousse inside
42:53the tart
42:53which will be
42:54a bit lighter
42:54on the milkier
42:55side and then
42:56a creme-o
42:57on top of that
42:57to garnish
42:58which will be
42:59dark chocolate.
43:00Hopefully these
43:00different skills
43:01and these different
43:01techniques are
43:02enough to impress
43:03you.
43:06Patrick is making
43:07a chocolate
43:08pastry.
43:09He's got to make
43:10sure it's nice
43:11and thin and
43:12even when he
43:12rolls it out
43:13and then beautifully
43:14cooked before that
43:15mousse mixture
43:16goes in.
43:17Right,
43:17Patrick,
43:17what's happened?
43:18I'm just rushing,
43:20not flour my bench.
43:21And it's all
43:22sticking.
43:22Keeps sticking.
43:23Yeah.
43:26The chocolate mousse
43:27filling needs to be
43:28aerated,
43:29rich,
43:30big in flavour,
43:31caramel making
43:32as well.
43:33It's important
43:34that he gets
43:34the temperature
43:34right,
43:35the colour
43:35right.
43:36He's also got
43:37to make an
43:37anglaise for his
43:38olive oil ice cream.
43:40So a lot of
43:41processes to get
43:42through.
43:43Half an hour to go.
43:44Wait.
43:45Ice cream,
43:45is it in the machine?
43:46It's in the machine.
43:47When's that going?
43:48Five minutes ago.
43:49Just the tar
43:51cases that I'm
43:51a little bit worried
43:52about now,
43:52so I'm going to get
43:52them out of the freezer.
43:53That's just pastries
43:54just rolled down
43:54in the freezer?
43:55Yes.
43:55It's not even
43:55in the oven yet?
43:56No.
43:57You're cutting it fine.
43:58I am, chef.
44:09So, Georgia,
44:11you are cooking
44:11the only savoury dish.
44:13Yes.
44:13I'm going to do
44:14tortelli pasta,
44:15so I'm making
44:16homemade ricotta
44:17to go inside
44:17with a little bit
44:19of feta,
44:19lots of herbs,
44:21parmesan.
44:21Then I'm planning
44:22on doing, like,
44:23a courgette
44:24and pine nut pesto
44:25and roasted tomatoes,
44:27all the sort of flavours
44:28from Italy that I love.
44:29You've spent many years
44:31working in Italy.
44:32Is this kind of
44:33second nature?
44:34Yeah, I'd say
44:35it's what I'm comfortable
44:35with because I am
44:36feeling a bit nervous
44:37with three of us leaving.
44:39OK, so that's settling
44:40the nerve somewhat.
44:41Yes.
44:44Georgia's making
44:45a filled pasta dish.
44:46She's making
44:47her own ricotta,
44:48put her lemon juice
44:49into full-fat milk.
44:51And once that's split,
44:52you want to
44:52a little strain through.
44:55All the little pasta shapes
44:57need to be uniform.
44:59Georgia is very confident
45:00in pasta making,
45:01so we have high expectations.
45:04They're not the best
45:05I've ever made
45:05because my hands
45:06are shaking so much.
45:08Quite fiddly
45:09with shaky hands.
45:13Chefs, you're on
45:13your last 15 minutes
45:16to keep yourselves
45:17in this competition.
45:20I'm sweating.
45:22I'm running, I'm running.
45:25I've just pulled them
45:26out from the blast chiller,
45:28so I'm hoping they're set.
45:30Look, it's not gone
45:31the way I wanted to today.
45:32Got off to a rocky start
45:33and just haven't really
45:34been able to climb
45:35myself out of it,
45:35but I'll get something
45:37on a plate.
45:40Oh!
45:42Did you just
45:43miss the chopping board?
45:44Yes.
45:47Chefs,
45:48you have just
45:49three minutes remaining.
45:52Oh, boy.
45:58I feel for you,
45:59but just try your best,
46:00all right?
46:00Yeah, I know.
46:01Look, it is what it is.
46:03Right, chefs,
46:03you've got 30 seconds.
46:05My hands are shaking.
46:10That's it.
46:11Stop cooking.
46:12Step back from your benches.
46:16I heard.
46:17Oh, God.
46:18Oh.
46:20Georgia,
46:21come on up.
46:22First up,
46:23Junior Su's chef Georgia
46:25has made a savoury dish
46:27of tortelli pasta
46:28filled with homemade
46:29ricotta,
46:30feta,
46:30and herbs
46:31with courgette pesto,
46:33yellow courgettes,
46:35roasted cherry tomatoes,
46:37parmesan crisps,
46:38and a parmesan cream.
46:47Your tortelli parcels,
46:50they're all uniform,
46:51all perfectly made.
46:52The filling of the ricotta,
46:53it's smooth,
46:54delightful.
46:55Even the detail
46:56of the tomatoes,
46:57which you've oven-baked
46:59as you would get
47:00in Italy.
47:01Well done for coming back
47:03with great determination
47:04to deliver
47:05a good plate of food.
47:07I love this little pesto
47:08that's got courgette base to it.
47:10It's quite nice not to have
47:11just your classic pesto,
47:13but also the little
47:14dots of courgettes
47:15that are around the plate.
47:16It's sort of like
47:17that Mediterranean dish
47:19that's just all dancing.
47:20This is really good.
47:22I'm particularly loving
47:23the parmesan cream.
47:24It's setting my mouth
47:25on fire, you know?
47:26It's packed full
47:27of parmesan.
47:28It's rich.
47:29This is a very
47:30kind of light
47:32summery dish,
47:33but it's not lacking
47:34in any depth
47:35of flavour at all.
47:39I'm so relieved.
47:40I feel quite emotional,
47:42to be honest with you,
47:43and that's what I wanted
47:44to show,
47:44that I'm so much better
47:46than what I did
47:46in the previous cook.
47:49chef patron Gemma's plant-based dessert
47:52is a chocolate and ginger cake
47:54topped with a ginger
47:56and orange sauce
47:57with tonka bean tofu mousse,
48:00orange gel,
48:01and a nut crumb.
48:08I do love the ginger cake.
48:10It's soft.
48:11I think it's got
48:12a lovely texture.
48:13It's really moist.
48:14But this cream
48:15that you put over the top,
48:17it doesn't look great.
48:18It's not got
48:19a great finish to it.
48:20You don't need the crumb
48:21on the side.
48:21It brings nothing
48:22to the dish.
48:22There are bits just sort of
48:23like being thrown together,
48:25and there are things
48:25that do not need
48:26to be on the plate.
48:28The mousse,
48:29it's creamy,
48:30and it's got the hint
48:30of the tonka,
48:31but it's also
48:32quite neutral flavour there.
48:34There's just not a lot
48:36that I'm getting out of it.
48:38What I do appreciate
48:39is the sharp orange gel
48:41on the side there,
48:42but I wouldn't say
48:43it's a dessert
48:45that is blowing me away.
48:47I don't think presentation
48:49is your strong point,
48:50but putting together
48:52a plant-based dessert
48:53is no mean fee.
48:54So well done you.
48:58I think everything
48:59tasted good by itself.
49:01It just didn't come together.
49:02Another day,
49:03then it's a point
49:04to my mother.
49:06It's okay.
49:07My mother's
49:07going to be very proud.
49:10Senior sous-chef
49:11Denandje has made
49:12a chai tea panna cotta
49:14topped with
49:14cardamom chantilly cream,
49:17lavender and herb tea
49:18macerated raspberries,
49:20and ginger tuiles
49:21with a date
49:23and nut crumb.
49:30You've got a really
49:30big flavour of the tea
49:31running through there.
49:32For me,
49:33you're on the verge
49:33of just tipping over
49:34a little bit too far,
49:35too strong.
49:36It becomes slightly bitter.
49:38The raspberry
49:39sounded really interesting,
49:40but I'm not getting herb,
49:42I'm not getting lavender,
49:43I'm just getting a raspberry.
49:45I'm really impressed
49:46with the way
49:47you've captured
49:47the flavour of the tea,
49:48and I don't mind
49:49the bitterness
49:50and the setting of it
49:52is just right.
49:53The cream,
49:54it's got cardamom on it,
49:55but I'm not a big fan of it
49:56because I think
49:56there's too much cream
49:57for the amount
49:58of panna cotta.
50:00The crumb,
50:01I think the dates
50:02work beautifully with this.
50:03Overall,
50:04I very happily
50:06eat this.
50:07Thank you very much.
50:12It's a lot of feelings
50:14right now,
50:14and I'm just trying
50:15to calm down.
50:16It's quite a mixed bag
50:18in my hand,
50:18and I'm not sure
50:20what to weigh out of it.
50:24Demi-chef de party,
50:25Polly,
50:26has made a rhubarb
50:27compactum
50:28pistachio frangipane tart,
50:30topped with creme pâtissiere
50:32and poached rhubarb,
50:34along with orange liqueur
50:36chantilly cream
50:37and an almond.
50:38It's crumb.
50:44It's great
50:44that when you cut into it
50:45you can see the layers.
50:47The pastry,
50:48it's beautifully made.
50:49It's just breaking away.
50:50The filling
50:51off the pistachio
50:53instead of the almonds,
50:54I really like pistachio,
50:55so this works for me.
50:57Polly,
50:57all the elements
50:58are very good.
50:59I've got a nice rhubarb
51:00taste coming through there,
51:01but the creme pât
51:03doesn't really work for me.
51:04I think it's too
51:06cloying.
51:07It's just not
51:08blowing me away.
51:09I think it's a great effort.
51:11The rhubarb and custard
51:12element that you've brought
51:13into it,
51:13I actually really like.
51:15I love the creme pâtissiere
51:16with it because
51:16I'm a big fan of it.
51:18And I find sometimes
51:19a frangipane tart
51:19can be a bit boring.
51:21You've made this
51:21really exciting.
51:22I think it's really good.
51:26It was a bit mixed,
51:28but everything
51:29that I put on the plate
51:31was, you know,
51:33well-made
51:33and they loved the flavours.
51:37Finally,
51:38it's junior sous-chef Patrick
51:39who has made a salted caramel
51:41and chocolate mousse tart,
51:43topped with a dark chocolate cremeau
51:45and berries,
51:47and olive oil ice cream
51:49served as a sauce.
51:51I am amazed
51:53that we have a dessert
51:54in front of us.
51:55Yeah, I was just happy
51:55to get something up
51:56in the end.
52:02I know you had an issue
52:03when the tart's coming out
52:04and I saw the tart break
52:06and you kind of patched it up
52:07and you garnished it
52:08and hid it,
52:09but the caramel was delicious.
52:12You got the bitterness
52:13in the cremeau.
52:14This is really tasty.
52:16You rolled that pastry out
52:17about three or four times,
52:18pushed it back together
52:19and stretched the gluten in it
52:21and you turned it into a biscuit.
52:22So it's firm
52:24and it sort of works
52:25because your mousses,
52:26incredibly soft.
52:28You got away with one here.
52:30On my tart,
52:31the caramel was sort of
52:32running out of the bottom.
52:34This olive oil sauce
52:36doesn't work
52:36and I wouldn't serve that.
52:38It doesn't taste of anything,
52:40but the tart tastes better
52:41than it looks.
52:43Thank you, chef.
52:45That was a chaotic wee cook there.
52:49I just wish I'd got
52:50all the elements on the plate
52:51that I'd like to have
52:52and, you know,
52:53had tarts that went
52:54leaking caramel.
52:59That was a lot.
53:01A lot of emotions,
53:03a lot of passion,
53:04a lot of people
53:04in this kitchen
53:05wanting to stay desperately.
53:07Well done, guys.
53:09We've done what we could.
53:11It's not easy to say
53:12goodbye to three out of five.
53:16Georgia, I thought,
53:17really picked herself up.
53:18I was very impressed.
53:20Good pasta making,
53:21love the flavours of the cheese,
53:22the herbs.
53:22It was Italy on a plate.
53:23Georgia truly deserves
53:25to go through to the next round.
53:28I agree.
53:28We've got one more place left.
53:31So Gemma came back
53:33into this kitchen.
53:35It takes a lot of skill
53:36to create
53:37a plant-based dessert.
53:38I like the cake.
53:39I like the ginger element of it.
53:41I like the texture of it.
53:42Certainly didn't like
53:42the cream on the top.
53:43And the tonka bean mousse
53:44just wasn't great.
53:47Patrick, for me,
53:48doesn't work well
53:49under pressure.
53:50As delicious as the tart was,
53:52we can't ignore the fact
53:53that the two out of three
53:54were broken
53:54and the ice cream
53:55didn't work.
53:58I liked Polly's dessert.
53:59Pastry was well made.
54:00I really liked the pistachio
54:02instead of the almonds there.
54:04Big fan of the creme patissia.
54:05I really enjoyed that.
54:07And the rhubarb
54:07just brought that little tartiness
54:09to it that it needed.
54:10For me,
54:10it lacked a certain kind of
54:12pizzazz, I suppose.
54:14It was a nice tart.
54:16Dan and Jay's dessert,
54:17not a fan of the chai tea.
54:19It wasn't working for me.
54:21I quite liked the bitterness
54:23of the tea there.
54:24But I didn't like the cream,
54:26sadly,
54:26because there was too much of it.
54:28But overall, as a dish,
54:29I thought it was far better
54:30than the dish she did earlier.
54:34If I was to leave
54:35the competition at this stage,
54:36definitely it's going to be
54:37quite heartbreaking.
54:38It's a lot of determination,
54:40a lot of hard work put together
54:42to come this far.
54:45I really threw everything
54:46I had at it today.
54:48Yeah, I just hope
54:49they see that, really.
54:51I didn't know
54:53that would mean so much.
54:58But I'm very proud.
55:01That was so tough to cook again.
55:03He had to pull out all the stops,
55:05and I don't think I did,
55:06but we'll have to, yeah,
55:08wait and see.
55:19Chefs,
55:20we did say at the beginning
55:22that we would lose
55:24three of you.
55:25We have made a decision.
55:28The first chef
55:29going through
55:30to join the others
55:33is Georgia.
55:35Congratulations.
55:37Congratulations, Georgia.
55:38Well done.
55:41And the second chef
55:43going through
55:44to the next round
55:50is Polly.
55:55Polly, congratulations.
55:58Well done.
55:59Gemma,
56:00Dananjay,
56:01Patrick,
56:02we asked you
56:03to come back here fighting,
56:04and you really did.
56:05Thank you so much.
56:07Thank you, guys.
56:11It's hard leaving this kitchen,
56:13especially under those circumstances
56:15where you know
56:17you could have done better,
56:18but look,
56:18happy with how far I've come
56:20and what I've achieved.
56:22It's been a big,
56:24big roller coaster.
56:26Finally,
56:27the ride is stopping now.
56:29But yeah,
56:30it's a great journey.
56:33I'm feeling all right,
56:34I have to say.
56:35I feel that a big weight
56:36over my shoulder
56:37just dropped,
56:39and now I can focus
56:40on improving
56:41what I had to improve,
56:42and yeah,
56:43keep cooking,
56:43because that's what I do.
56:48Chefs,
56:48congratulations.
56:49You complete
56:50our final 10.
56:52Jesus.
56:54It's been a day and a half,
56:55hasn't it?
56:57The stress
56:57and the pressure
56:58and the ups
56:59and the downs,
57:01and yeah,
57:02the result is great.
57:05I've got a lot more to show,
57:06and I feel like
57:07I've got a lot more
57:07determination now
57:08to do it,
57:10and I'm really looking forward
57:11to the next challenge.
57:13You can get through this,
57:14you can get through anything.
57:19next time,
57:21knockout week continues
57:22and the contestants
57:23are being split
57:24into two groups.
57:27The first five
57:28will compete outside
57:29the MasterChef kitchen
57:30for the first time.
57:32Hurry up, hurry up,
57:33hurry up.
57:33Oh!
57:36The four returning
57:37to fight for their place
57:39in the semi-finals.
57:41I think we've got away with it,
57:43just...
57:43I'm enjoying this.
57:46The four returning
57:56The first time
57:56is the second time
57:56to get through it.
57:56The third time
57:58is the first time
57:59to get through it.
57:59The third time
58:02is the third time
58:03to get through it.
58:15Transcription by CastingWords
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