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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.
00:16Tonight, they cook off against each other for the first time.
00:20As 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, ooh, actually, I could do that, or I could do that,
00:37and it'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 a game.
02:05And at the end of it, the 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 Antony 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.
03:20Antony, how are you feeling?
03:22You know, initially, it did take a little bit more thinking time
03:26than I would have liked.
03:26So, I mean, you see fish, your mind starts going.
03:29You see birds, your mind starts going.
03:31But the picture has slowly sort of started to develop in my mind
03:34and I'm happy with where I'm headed now.
03:38Antony'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...
05:07..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...
05:16..give it some vah-vah-vum, you know what I mean?
05:18Vah-vah-vah-vum. Yeah.
05:22Polly's using a 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,
06:05a glaze 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'll give it great colour and a lovely sweetness.
06:22Sal 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 to enrich that sauce.
06:30Sal, quite a change from 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,
06:42so 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 in southern Spain.
07:02It is amazing to be able to show Andalusian cooking
07:05on MasterChef.
07:06Even though I've been here for 11 years,
07:08I've been 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 from my grandma's house.
07:16Really?
07:16Yes.
07:17So that's my memory,
07:18like being in my grandma's house with 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, into a profiterole.
07:31No way.
07:31Never had that.
07:32Hopefully you have it for first time today.
07:36I do love the sound of this pigeon leg 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 before the profiterole,
07:47but today was about taking risks,
07:49so I did it.
07:50And they're looking nice,
07:51like they're brown and shiny like me.
07:53Pigeon on the crown, wonderful.
07:56Hopefully basted with a lot of butter,
07:58some herbs, some garlic.
08:00I am genuinely excited.
08:04Based in Manchester, but born in India,
08:07senior sous chef Danan Jay's globally influenced
08:10on flavor-packed dishes
08:11earned him a place in the final 13.
08:15I'd definitely say my cooking style is different
08:17because it's derived from my experiences in life,
08:20my travels, my history, my heritage, my background.
08:24So that's unique.
08:25Nobody else has that.
08:27Danan Jay, what are you doing?
08:29Sure, I'm doing rasam.
08:31That's South Indian tomato-based broth,
08:33a very light broth, but very flavorful,
08:35along with some root vegetables,
08:37some greens and some seafood.
08:39Is this originally a seafood dish?
08:41Why have you adjusted that to it?
08:43I've adjusted it because traditionally when we eat rasam,
08:46it is sort of a finisher with all components you have left.
08:49You add it with the rice and you finish up everything
08:51so that you don't waste anything on your plate.
08:53But I'm using wormhole instead of the rice.
08:55So you're really switching it up?
08:56Yes, sure.
09:00Danan Jay is making a dish that's been inspired by rasam,
09:03which is a tomato broth.
09:05It's really important that all the seafood
09:07that Danan Jay puts into this dish
09:09are beautifully cooked and also clean.
09:11And the rasam tomato broth has 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 in fine dining kitchens
09:26and is impressed with classic techniques
09:28and standout sources.
09:31The stress is still higher, to be fair.
09:34I think the only time you feel
09:36this kind of empty stomach and stuff
09:38is doing, like, a speech when you're 12 years old
09:40in front of the whole school.
09:43So, Patrick, you like that whole
09:45kind of cooking on the fly kind of thing,
09:47using your own wits.
09:49I mean, in a different environment, I love it,
09:50but here it's definitely a bit more of a scary place.
09:53You just kind of have to pick something
09:55and stick with it, is what I found.
09:58And you saw the quail?
09:59I saw the quails immediately.
10:01There's a lot of skill on the show here from Patrick.
10:04He's boned out his quail.
10:06He's filling it with duck leg farce,
10:08which is minced duck leg.
10:09He's added some seasoning, some herbs.
10:12And then he's sewn them back up again.
10:14So, basically, he's sort of brought the quail
10:17back to its original shape.
10:19Now it's going to be about the cookery.
10:21The colouring of the quail on the outside.
10:24And then you've got this duck farce
10:26that has to be cooked all of the way through.
10:28You don't want it to be raw in the centre.
10:32Chefs, you are now halfway through.
10:37Brazilian-born private chef Caroline
10:39has blown the judges away
10:41with technique and ambition
10:43in her classic dishes.
10:46I'm going in with all the energy I have.
10:50I really try to enjoy it.
10:51Because I think even though it's a competition,
10:54when you're having fun, when you're in your zone,
10:56it's when you deliver your best, really.
10:59Caroline, so what have you gone for?
11:01It looks like a dessert.
11:01So I'll be doing a tart.
11:04The filling will be salted caramel chocolate mousse
11:07with hazelnuts and raspberries,
11:11vanilla ice cream as well.
11:13Deliver an amazing dessert.
11:14We'll see you in the next round.
11:15See you.
11:16Good luck.
11:16Thanks, Chef.
11:19Caroline's got to make the pastry
11:20for her tart cases and bake them off.
11:23She then needs to cool that before adding her mousse.
11:27She's made salted caramel
11:29and there she's folding that into her chocolate mousse.
11:33We want to taste the salt caramel through this.
11:36Otherwise, it's going to be a really bitter, dense chocolate.
11:42Gastropub head chef Ismael
11:44has excelled cooking big, bold flavours
11:46influenced by his Bangladeshi heritage.
11:52I'm doing something very simple
11:53but packed with a lot of flavour.
11:55So I'm doing pan-fried trout
11:57with prawn and spiced curry sauce
12:00with some herb salsa
12:01and I'll add some cubed potato.
12:03So you're drawing inspiration from home?
12:05That's correct.
12:06We're mixing UK and Bangladesh together.
12:10Ismael has given us a pan-fried trout.
12:13He's making a prawn curry sauce
12:16so cooking the heads with the prawns down,
12:19infusing it with lots of spices.
12:21It's a sauce as opposed to an actual curry dish
12:24we're having here.
12:25This sauce is going to tie the whole dish together.
12:27It's going to be nice and creamy
12:28and a bit of spicy as well.
12:31An hour and a half to cook a great curry sauce
12:34is not an easy thing to do.
12:36It puts himself under a huge amount of pressure
12:38to hit some really big notes.
12:43Georgia, a junior sous-chef,
12:45has won praise with complex dishes
12:47inspired by her childhood in France
12:49and time spent working in Italy.
12:54Georgia, what have you gone for?
12:56I've gone for a frangipan tart with a raspberry jam inside
12:59and a vanilla and rhubarb ripple ice cream.
13:04Pastry is, I would say, a lot of chefs' Achilles heel.
13:08I really enjoy pastry
13:10and I was memorising a load of recipes last night
13:12so it was straight there
13:13and I thought, let's go for it.
13:16This is going to be about lovely short pastry.
13:19Frangipan has got to be light and fluffy and aerated.
13:22You want a lovely punch of almond
13:23and, of course, a homemade raspberry jam
13:25just sitting underneath.
13:27She's memorised all of her recipes.
13:29I hope they're correct
13:30because if they're not,
13:32she's in deep, deep water.
13:39Head chef and father of four, Luke,
13:42won his place showcasing bold flavours
13:45in precise and technical dishes.
13:49Luke has chosen sea bass
13:51and is also choosing to make gnocchi-style dumpling
13:53and a dashi consomme.
13:57Sea bass pan-fried,
13:59basically just cook it on one side,
14:00turn it over and take it out of the pan.
14:02It's a matter of minutes
14:03to get the cooking just right.
14:05Dashi consomme.
14:06The consomme has to be beautiful and clear
14:08and it has to whack a punch of flavour.
14:11When we lightly whip the egg whites,
14:13add some minced meat,
14:15it sort of floats to the top
14:16and it catches all the fats and impurities
14:18and underneath should be a crystal clear stock
14:21with 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 to take on
14:28some of that consomme flavour.
14:32Luke, you've got four kids,
14:34how are you managing it all?
14:35Barely, to be honest.
14:36Every bit of free time I've got
14:38is creating recipes,
14:41practising on top of that work
14:42and home life is, yeah,
14:44it's very much a hard juggling act at the moment.
14:47Busy household.
14:51Italian-born chef Patron, Gemma,
14:53has stood out in the competition
14:55delivering creative and delicious plant-based cuisine.
14:59Being plant-based chef
15:00is a different way of creating a dish.
15:03I'm not too worried,
15:04but still,
15:05I don't want to go home,
15:07I'm not ready to go home,
15:08I would have 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 with the tomato, garlic,
15:21while my mother-in-law, she's Spanish,
15:23so she scoops all the inside
15:24and then make a base for a bechamel.
15:27So I'm going to serve today.
15:29Two aubergines cook in a different way.
15:31That's risky.
15:32I know.
15:33Not for you.
15:34For the mamas.
15:34For the mamas.
15:38Gemma, two 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
15:45and 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
16:01the bechamel sauce,
16:02garlic, herbs,
16:04olive oil,
16:04seasoning,
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,
16:26so think on your feet,
16:28adapt and survive.
16:30I've gone to do pastry.
16:32It's definitely not my strongest setting this.
16:36OK.
16:37But I'm doing a plum and frangipan tart.
16:39Right.
16:40Which was something that my grandmother used to make.
16:42I love that story.
16:43However, the thing that's kind of startling me
16:45is that you're saying this 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 this
17:02with a custard.
17:04There is nowhere you can hide with this dish.
17:06It's either right or wrong.
17:09I am behind.
17:11What's happened?
17:12I haven't blind baked my pastry quick enough.
17:15You've got 20 minutes.
17:16Yes, chef.
17:16Is it cooked now or is it still cooking?
17:18They are seconds away from 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 American barbecue business
17:35in Margate
17:36and secured his place
17:38cooking big flavoured, rustic 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 experimenting
17:50on 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 a fresh ricotta
18:04and then I'm going to use the whey
18:05from that ricotta
18:06to make a butter and 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 different aspects
18:13of 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 taking the prawns
18:26to make a filling
18:26and he's blitzed it out
18:27with some of the dulse.
18:29The thickness of the pasta is key.
18:32It can't be too thick,
18:32can'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.
18:41It's beautiful.
18:43Mark is drawing off the whey
18:45which he's going to make
18:45a sauce with too.
18:47So you don't see that often
18:48in the MasterChef kitchen
18:49but I love the ambition.
18:54How's it all looking?
18:56Not quite cooked enough.
18:58OK.
18:58Still got 12 minutes?
18:5912.
19:00Roughly there.
19:01Oh dear.
19:02Oh look at that.
19:03Yum.
19:08It's nice and clear
19:09how I wanted it.
19:10Chefs, you've got 10 minutes left.
19:14Nearly there.
19:16Feeling the pressure now.
19:17Definitely.
19:19I'm doing a good delay.
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
19:35come out of the oven.
19:36Yes.
19:36And you've got
19:37cold mousse going in there.
19:38Yes, Chef.
19:39I need to plate, Chef.
19:40I have no choice.
19:45Nanjay, 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.
20:42Anthony, 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.
20:53It is creamy,
20:55it is rich,
20:55it is delicious.
20:57I love the way
20:58you took the legs off,
20:59you've confid those,
21:00absolutely delicious.
21:01I like the use of
21:02the little quail's egg
21:03that 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 this is great.
21:11I think your presentation's sharp.
21:13I think you've balanced flavours beautifully.
21:15Well done.
21:16Thank you very much.
21:18That'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.
21:28Demi-chef de pauti, 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
22:15is flat, 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.
22:36Private chef Sal
22:38is serving duck breast
22:39in a maple syrup glaze
22:41with carrot puree,
22:43maple syrup glazed yellow carrots,
22:46plums
22:46and duck sauce.
22:54Your duck is beautifully cooked.
22:56Lovely, well-rested, fabulous.
22:58Your carrot puree, excellent, smooth.
23:00Touch of vinegar in there, I 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
23:19is well put together.
23:22I think it's enough.
23:24They said it was actually great cookery.
23:27So I'm happy with that.
23:30Head chef Mario
23:31chose to roast wood pigeon
23:33and serve it
23:34with a pigeon leg pate profiterole,
23:37braised endive,
23:39salt-baked beetroot,
23:41celeriac and pine nut puree,
23:43pickled carrot
23:45and pigeon jus.
23:53I have had
23:54so many bad
23:55wood pigeon dishes
23:57in my career,
23:58I can't tell you.
23:59It's very rare
24:01I get a wood pigeon
24:01cooked that good.
24:03You've done a great job
24:04with this pigeon.
24:05The one thing
24:06I 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
24:14a rustic country pate,
24:15I really liked that.
24:16This is the only third time
24:18you made them.
24:18So I think
24:19I was more relieved
24:20if they knew
24:21that they have worked.
24:23The endive is nice.
24:25The puree,
24:25pine 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
24:35just like on this fourth,
24:37I'm pretty proud.
24:40Senior sous-chef
24:41Dananjay's dish
24:42is inspired by rasam,
24:45a South Indian spiced tomato broth
24:47poured over vermicelli noodles,
24:49mussels,
24:50prawns,
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
25:09once that's been poured
25:10onto this dish,
25:13everything else,
25:13it's just lost in it.
25:16All I have
25:17is the spices.
25:19I think the seafood
25:20is 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
25:30grab hold of anything.
25:31That's bland.
25:33Your broth
25:34has got spice,
25:35but it lacks body.
25:36For me,
25:37it's just not hitting
25:38the mark, unfortunately.
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
25:47a little extra,
25:48I feel.
25:50Junior sous chef Patrick
25:52is serving quail
25:54stuffed with a duck leg
25:55farce,
25:57caramelized
25:57endive and carrots,
25:58and a quail
25:59and sherry vinegar sauce.
26:03Oh.
26:08There's always
26:09going to be a risk
26:10with a dish like this.
26:12The quail itself
26:13at the bottom
26:13isn't cooked
26:14and the farce
26:15isn't cooked either.
26:16And the sauce
26:17is big and bold,
26:18but it's a little bit
26:19too big, bold and strong
26:20for a quail dish.
26:22I mean,
26:22it's unfortunate
26:23mine is pretty raw.
26:25You wanted to show
26:26your skills,
26:26it just didn't
26:28quite come off today.
26:30Patrick,
26:32not a good day
26:33to go wrong
26:34in this kitchen.
26:35Thank you, Chef.
26:39Disappointed.
26:40I'm standing
26:41executing it right
26:42and I haven't,
26:43so...
26:44Ease what it ease.
26:48Head chef Ismail
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
26:58and chilli salsa.
27:03Ismail,
27:04you've cooked
27:05the trout beautifully.
27:06It's nice and pink
27:08in the middle.
27:08The 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
27:19through that.
27:20You know,
27:20but I know
27:21that 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 wow factor.
27:31This is knockout week
27:32and I want bells
27:33and 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
27:42that might cost 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
27:54and a dashi consomme.
28:04Luke,
28:05I think the level ambition
28:05is very high.
28:07You made a consomme
28:08which 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
28:16the 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
28:51two ways.
28:52Our Italian mother's
28:54baked aubergine
28:55with tomato fondue
28:56and her Spanish
28:57mother-in-law's
28:58aubergine
28:59in plant-based
29:00bechamel
29:01with mushrooms
29:01and parsley crumb
29:03served with a bread roll
29:05and baked cherry tomatoes
29:07topped
29:07with a basil pesto.
29:11Gemma,
29:12I kind of feel
29:14like I've been
29:14to a buffet
29:15and I've taken
29:16a couple of 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.
29:23This aubergine
29:25with bechamel
29:25I love it.
29:26The mushrooms
29:27I 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
29:43makes it,
29:43this is how
29:44your mum makes it.
29:45It is then
29:46down to you
29:47to elevate it,
29:49make it into something
29:50that's going
29:50to blow us away.
29:53That's what's
29:53missing for me.
29:56I could have done
29:57better.
29:58Just very sad
29:59that I didn't make
30:00the mad justice
30:01to my mother-cousine
30:03because the ones
30:03she made
30:04are amazing.
30:07Chef patron Mark
30:08has made prawn
30:09and pickled
30:10dulce seaweed
30:11agnolotti
30:11served with
30:13homemade ricotta,
30:14green beans,
30:15pickled mange too
30:16and a ricotta
30:18whey and sea lettuce
30:19butter sauce
30:20and a side
30:21of razor clam
30:22in prawn
30:23head oil
30:23emulsion
30:24with anchovies
30:25and breadcrumbs.
30:31Mark,
30:32I think
30:33this is
30:34a wonderful
30:34little dish.
30:35I can taste
30:36the prawn
30:36in the agnolotti,
30:37I love the seaweed
30:38injection in there,
30:39that's giving you
30:40that whole kind
30:41of seafood vibe.
30:42It's very light,
30:43it's delicate.
30:44The little razor
30:45clam,
30:46it's a tiny
30:47little dinky 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
31:00here today.
31:01Great flavours,
31:02Mark,
31:03really good.
31:05I was trying
31:06to bring a whole
31:06new set of 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
31:36crunch to it,
31:38but what is missing
31:39is that salt caramel flavour
31:41to cut through
31:42the dense chocolate
31:44mousse?
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,
31:54I'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 not
32:10my 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?
32:34I realised that
32:35I didn't put eggs
32:36in the frangipan.
32:37Oh,
32:39kind of a key ingredient.
32:40Yeah.
32:41Okay.
32:47Georgia,
32:48I'm really disappointed.
32:50The texture is all wrong,
32:51it has sort of
32:52boiled 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
33:01the ice cream
33:01is fabulous
33:02with the rhubarb
33:03running through it.
33:03Love 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
33:16the texture
33:17looked a bit strange
33:18compared to usual.
33:19I just,
33:20oh,
33:21I think
33:21it could have been
33:22a pretty good dish
33:23if I just hadn't
33:24made a stupid mistake.
33:25So annoying.
33:28Finally,
33:28it'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,
33:44your frangipan
33:46is delicious,
33:47custard is knockout,
33:48it's not too thick,
33:49it's got a really lovely
33:51flavour of 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've got to wave 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,
34:22and I think
34:23that was
34:23a good day.
34:29A huge day
34:30in the MasterChef kitchen today.
34:32Ultimately,
34:33we got some
34:33very 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
34:40a 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
34:47of the most refined
34:48dishes from Mark.
34:49He deserves
34:50to 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
34:58accomplished dish.
34:59Yes, delicious.
35:01I think Mario.
35:02I loved the pigeon
35:03cookery.
35:04Profiterole,
35:05I thought it was great.
35:06I think Gareth
35:07is another chef
35:07that did very well.
35:08Really, really delicious
35:10little frangipan tart.
35:12Beautifully done.
35:13He deserves
35:13to go through.
35:15Sal is a very
35:16talented chef.
35:17He gave us
35:17a nicely cooked duck.
35:19I have to say
35:19I thought that
35:20this was a plate of food
35:21that really did
35:22tick the boxes.
35:23There were also
35:24chefs that 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 frangipan tart,
35:35fortunately forgot
35:36the eggs.
35:37It wasn't right.
35:38Polly's butter-poached
35:40bass.
35:40There was too much
35:41turmeric in that sauce.
35:42She left the bloodline
35:44on the bass.
35:46Great inspiration
35:46for Gemma's
35:47aubergine dishes
35:48but overall
35:49it was just
35:50too basic.
35:51She has to cook again.
35:52So, that leaves us
35:54with Dananjay,
35:57Caroline,
36:00Luke,
36:02Ismael.
36:05Which one of these chefs
36:06needs to prove themselves
36:08one more time?
36:17Chefs, honestly we can see
36:19how much this means to you
36:21and how much it matters.
36:22We thank you for all
36:24your hard work and efforts.
36:25Five of you
36:26will have to cook again.
36:29We have made a decision.
36:32No chefs cooking again.
36:34are
36:34Patrick,
36:38Georgia,
36:41Polly,
36:43Gemma.
36:45And that leaves
36:47one final chef
36:48that we would like
36:48to see cook again.
36:54And that chef is
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!
37:13Yay!
37:17Go team.
37:18Final ten.
37:19Congratulations.
37:20Ten now.
37:20Final ten.
37:21Who's excited
37:22for a beer?
37:23Yeah.
37:23By a show of hands,
37:24who's excited for a beer?
37:28Chefs,
37:29we know you're
37:30disheartened,
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 dish
37:43that will keep you
37:44in this competition.
37:46We are giving you
37:47the leftover ingredients
37:48in our larder.
37:51but if 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 one hour
38:08and 30 minutes
38:09to secure
38:10your place.
38:12Good luck, chefs,
38:13and off you go.
38:19I was expecting
38:20to be in the cook-off
38:22after my big mistake,
38:23but I've got
38:25one more chance,
38:25so I'm just going to
38:26have to 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
38:37fundamental 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.
39:02And 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 would love.
39:10It's a ginger chocolate cake
39:12and a tonka bean mousse
39:14that I'm going to
39:15put 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
39:39chocolate carrot cake,
39:40nice and light
39:41and fluffy
39:42and of course
39:42the flavours of ginger
39:43singing through.
39:46It'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
40:11cardamom,
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,
40:21they 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 dates
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.
41:12It's just me
41:14telling them that
41:14yeah,
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
41:19has a cup of tea
41:20and a crisis.
41:22Maybe 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 of
41:30pastry in my old work.
41:32I haven't done it
41:32in a while
41:33but yeah,
41:35hopefully 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 on
41:46mum's rhubarb pies,
41:48that type of thing.
41:48It's a pistachio
41:50frangipan tart
41:51with rhubarb compote
41:53and then creme patissia
41:55so it's kind of a play
41:56on like rhubarb
41:57and custard.
41:59Polly is making
42:01a pistachio frangipan.
42:03Frangipan seems to be
42:04the dessert of the moment.
42:06I love the use of pistachio
42:08in a frangipan
42:09instead of the almonds
42:09because it also gives it
42:10a wonderful green colour.
42:14She's also got a pastry
42:15that's got pistachio
42:16running through it
42:17and then just on top of it
42:19you can have that
42:19lovely creme patissia
42:21that's almost like a custard
42:22rich and delicious
42:23with that lovely rhubarb
42:25that's tart
42:26just sitting underneath.
42:28Chefs, you are now halfway.
42:36Patrick, you seem slightly flustered.
42:38What's wrong?
42:38I'm very flustered.
42:38I was just a bad start,
42:40you know, everything boiling over,
42:41trying to get too much going at once
42:42so it's time to slow down
42:43and focus on what I'm doing.
42:44So, what are you cooking?
42:46I'm making a chocolate tart
42:47with salted caramel,
42:48hazelnut pralding
42:49and an olive oil ice cream.
42:51Nice.
42:51So I'm doing like a chocolate mousse
42:52inside the tart
42:53which will be a bit lighter
42:54on the milkier side
42:55and then a creme-o
42:57on top of that to garnish
42:58which will be dark chocolate.
43:00Hopefully these different skills
43:01and these different techniques
43:02are enough to impress you.
43:06Patrick is making
43:07a chocolate pastry.
43:09He's got to make sure
43:10it's nice and thin
43:12and even when he rolls it out
43:13and they're beautifully cooked
43:14before that mousse mixture goes in.
43:17Right, Patrick, what's happened?
43:18I'm just rushing,
43:20not flour my bench
43:21and it's all sticking.
43:22Keeps sticking.
43:23Yeah.
43:26The chocolate mousse filling
43:27needs to be aerated,
43:29rich and big in flavour.
43:31Caramel making as well
43:32is important
43:34that he gets the temperature right,
43:35the colour right.
43:36He's also got to make an anglaise
43:38for his olive oil ice cream
43:39so a lot of processes
43:41to get through.
43:43Half an hour to go.
43:44Wait.
43:45Ice cream, is it in the machine?
43:46It's in the machine.
43:47When's that going?
43:48Ah, five minutes ago.
43:49It's just the tar cases
43:51that I'm a little bit worried about now
43:52so I'm going to get them out of the freezer.
43:53That's the paste you just roll down in the freezer?
43:55Yes.
43:55It's not even in the oven yet?
43:56No.
43:57You're cutting it fine.
43:58I am, sure.
44:09So, Georgia,
44:11you are cooking the only savoury dish.
44:13Yes.
44:13I'm going to do tortelli pasta,
44:15so I'm making homemade ricotta
44:17to go inside
44:17with a little bit of feta,
44:19lots of herbs,
44:21parmesan.
44:21Then I'm planning on doing
44:23like a courgette and 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 second nature?
44:34Yeah, I'd say it's what I'm comfortable with
44:36because I am feeling a bit nervous
44:37with three of us leaving.
44:39OK, so that's settling the nerve somewhat.
44:41Yes.
44:44Georgia's making a filled pasta dish.
44:46She's making her own ricotta,
44:48put her lemon juice
44:49into full-fat milk,
44:51and once that's split,
44:52you want to a 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 I've ever made
45:05because my hands are shaking so much.
45:07I'm quite fiddly with shaky hands.
45:13Chefs, you're on your last 15 minutes
45:16to keep yourselves in this competition.
45:20I'm sweating.
45:22I'm running, I'm running.
45:25I've just pulled them out
45:26from the blast chiller,
45:28so I'm hoping they're set.
45:30Look, it's not from the way
45:31I wanted to today.
45:32Got off to a rocky start
45:33and just haven't really been able
45:34to climb myself out of it,
45:35but I'll get something on a plate.
45:40Oh!
45:42Did you just miss the chopping board?
45:44Yes.
45:47Chefs, you have just
45:49three minutes remaining.
45:52Oh, boy.
45:58I feel for you,
45:59but just try your best, all right?
46:00Yeah, I know.
46:01Look, it is what it is.
46:03Right, chefs, you've got 30 seconds.
46:04My hands are shaking.
46:10That's it.
46:11Stop cooking.
46:12Step back from your benches.
46:16I can't.
46:19Georgia, come on up.
46:21First up, Junior Su's chef, Georgia,
46:25has made a savoury dish
46:27of tortelli pasta
46:28filled with homemade ricotta,
46:30feta and herbs
46:31with courgette pesto,
46:34yellow 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, delightful.
46:55Even the detail of the tomatoes,
46:57which you've oven-baked,
46:59as you would get in Italy.
47:01Well done for coming back
47:03with great determination
47:04to deliver a 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 dots
47:15of courgettes around the plate.
47:16It's sort of like that
47:17Mediterranean 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 on fire,
47:26you know?
47:26It's packed full of parmesan.
47:28It's rich.
47:29This is a very kind of
47:31light, summery dish,
47:33but it's not lacking
47:34in any depth of 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 to show
47:44that I'm so much better
47:46than what I did
47:46in the previous cook.
47:50Chef patron Gemma's
47:51plant-based dessert
47:52is a chocolate and ginger cake
47:54topped with a ginger cake.
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 a great finish to it.
48:20You don't need the crumb on the side.
48:21It brings nothing to the dish.
48:22There are bits just sort of
48:23like being thrown together,
48:24and there are things
48:25that do not need to 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,
48:41but 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 tasted good
48:59by itself.
49:01It just didn't come together.
49:02Another day,
49:03then it disappoints my mother.
49:06It's OK.
49:07My mother's going to be very proud.
49:10Senior sous-chef Denandje
49:12has made a chai tea panna cotta
49:14topped with cardamom chantilly cream,
49:17lavender and herb tea
49:18macerated raspberries,
49:19and ginger tuiles
49:22with a date and nut crumb.
49:30You've got a really big flavour
49:31of the tea running through there.
49:32For me, you'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 sounded
49:39really interesting,
49:40but I'm not getting herb,
49:42I'm not getting lavender,
49:42I'm just getting a raspberry.
49:45I'm really impressed
49:46with the way you've captured
49:47the flavour of the tea,
49:48and I don't mind the 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 there's
49:57too much cream
49:57for the amount of panna cotta.
50:00The crumb,
50:01I think the dates
50:02work beautifully with this.
50:03Overall,
50:04I'd very happily eat this.
50:07Thank you very much.
50:12It's a lot of feelings right now
50:14and I'm just trying to 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 pistachio
50:29frangipane tart
50:30topped with creme pâtissiere
50:32and poached rhubarb,
50:34along with orange liqueur
50:36chantilly cream
50:36and an almond crumb.
50:44It's great that when
50:45you 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 of 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
50:59rhubarb taste
51:00coming 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
51:13brought into it,
51:13I actually really like.
51:15I love the creme pâtissiere
51:16with it because
51:16I'm a big fan of it
51:17and I find sometimes
51:19a frangipan 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
51:40a salted caramel
51:41and chocolate mousse tart
51:43topped with
51:44a dark chocolate cremeau
51:45and berries
51:47and olive oil ice cream
51:49served as a sauce.
51:51I am amazed
51:52that 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
52:06patched it up
52:07and you garnished it
52:08and hid it
52:09but the caramel
52:11was delicious.
52:12You've got the bitterness
52:13in the creme pâtissiere.
52:14This is really tasty.
52:16You rolled that pastry
52:17out about three or four times,
52:18pushed it back together
52:19and stretched the gluten in it
52:21and you turned it
52:22into a biscuit
52:22so it's firm
52:24and it sort of works
52:25because your mousse
52:26is incredibly soft.
52:28You got away
52:29with one here.
52:30On my tart,
52:31the caramel
52:32was sort of running
52:32out of the bottom.
52:34This olive oil sauce
52:36doesn't work
52:36and I wouldn't serve that.
52:38It doesn't taste
52:39of anything
52:40but the tart
52:41tastes better
52:41than it looks.
52:42Thank you, chef.
52:45That was a chaotic
52:47wee cook there.
52:49I just wish
52:49I'd got all the elements
52:51on the plate
52:51that I'd like to have
52:52and, you know,
52:53had tarts
52:54that 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
53:12to say goodbye
53:12to three
53:13out of five.
53:16Georgia, I thought,
53:17really picked herself up.
53:18I was very impressed.
53:20Good pasta making,
53:21love the flavours
53:21of the cheese,
53:22the herbs.
53:22It was Italy on a plate.
53:23Georgia truly deserves
53:25to go through
53:27to the next round.
53:28I agree.
53:28We've got one more
53:30place left.
53:31So Gemma came back
53:33into this kitchen.
53:34It takes a lot of skill
53:36to create
53:37a plant-based dessert.
53:38I like the cake,
53:39I like the ginger element
53:40of 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
53:51as the tart was,
53:52we can't ignore
53:52the fact that
53:53the two out of three
53:54were broken
53:54and the ice cream
53:55didn't work.
53:58I liked Polley's dessert.
53:59Pastry was well made.
54:00I really liked
54:01the pistachio
54:02instead of the almonds there.
54:04Big fan of the
54:05creme patissia,
54:05I really enjoyed that
54:06and the rhubarb
54:07just brought that
54:08little tartiness to it
54:09that it needed.
54:10For me,
54:10it lacked a certain
54:11kind of pizzazz,
54:13I suppose.
54:14It was a nice tart.
54:16Dan and Jay's dessert,
54:18not a fan of the chai tea.
54:19It wasn't working for me.
54:21I quite liked
54:22the bitterness
54:23of the tea there,
54:24but I didn't like
54:25the cream, sadly,
54:26because there was
54:27too much of it.
54:28But overall,
54:29as a dish,
54:29I thought it was
54:30far better
54:30than the dish
54:31he did earlier.
54:34If I was to leave
54:35the competition
54:35at this stage,
54:36definitely it's going
54:37to be quite heartbreaking.
54:38It's a lot
54:39of determination,
54:40a lot of hard work
54:41put together
54:42to come this far.
54:45I really threw
54:46everything I had
54:46at it today.
54:48Yeah,
54:49I just hope
54:49they see that,
54:50really.
54:51I didn't know
54:53that would mean
54:54so much.
54:58But I'm very proud.
55:01That was so tough
55:02to cook again.
55:03I had to pull out
55:04all the stops
55:04and I don't think
55:05I did,
55:06but we'll have to,
55:08yeah,
55:08wait and see.
55:19Chefs,
55:20we did say
55:21at the beginning
55:22that we would
55:23lose three of you.
55:25We have made
55:26a decision.
55:28The first chef
55:29going through
55:30to join the others
55:33is Georgia.
55:35Congratulations.
55:37Congratulations, Georgia.
55:38Yeah, well done.
55:42And the second chef
55:43going through
55:44to the next round
55:51is Polly.
55:55Polly,
55:56congratulations.
55:58Well done.
55:59Gemma,
56:00Dananjay,
56:01Patrick,
56:02we asked you
56:03to come back here
56:03fighting
56:04and you really did.
56:05Thank you so much.
56:07Thank you, guys.
56:11It's hard
56:12leaving this kitchen,
56:14especially under
56:14those circumstances
56:15where you know
56:17you could have done
56:17better,
56:18but look,
56:18happy with how far
56:20I'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
56:28now.
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
56:38and 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 ten.
56:52Jesus.
56:54It's been a day
56:55and a half,
56:55isn't it?
56:56The 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
57:06to 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
57:11looking 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
57:29outside the MasterChef kitchen
57:30for the first time.
57:32Hurry up,
57:33hurry up,
57:33hurry up.
57:33Oh!
57:36Before returning
57:37to fight for their place
57:39in the semi-finals.
57:41I think we've got away
57:42with it.
57:43Just...
57:43I'm enjoying this.
57:45I'm enjoying this.
58:15I'm gonna...
58:16I'm enjoying THIS
58:16your meals.
58:16You
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