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MasterChefThe Professionals Season 18 Episode 15
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FunTranscript
00:01it's knockout week on masterchef the professionals previously five of the
00:08remaining 10 chefs experienced the master chef pop-up take a bit of albergharies it's all systems
00:14go in a hard-fought battle it was ismail who triumphed with his take on a bangladeshi street
00:20food classic i would eat that all day long 10 out of 10. after the remaining four cooked to stay
00:27in
00:27the competition anthony was sent home now the second group of five fight for their place
00:36in the semi-finals the competition it's all you think about dreaming of it reality and dreams it's
00:44all just going into one i'm definitely feeling the pressure i would hate to go home at this stage be
00:51so close and not quite make it today i'm feeling very excited this is the fight to go through the
00:57semi-finals so it's a big deal we've got five chefs raring to go and i can't wait to get
01:04them started
01:05two massive challenges let's see who's going to soar and let's see who's going to stumble
01:16it's early morning and gareth sel georgia mario and luke are arriving in the city of london for their first
01:28challenge
01:31we are out of the master chef kitchen and into the master chef pop-up pop-up restaurants is all
01:38about great flavor great dishes served at base served at volume the pressure is on
01:46chefs good to see you welcome to box hall our pop-up master chef restaurant
01:51our five chefs from yesterday wow they certainly impressed now it's your turn we are inviting 25
01:59guests that know everything there is about the pop-up world our guests today will be voting for their dish
02:07of the day that chef will then go straight through to our semi-finals chefs you have three hours until
02:16service use that time wisely off you go solely responsible for 25 portions of their dish the chefs
02:29will have to adapt quickly to the tightly packed kitchens and limited equipment to get the food out
02:34on time to the guests i've never done anything like a pop-up before i'm very much a restaurant chef
02:40so yeah this is going to be a new experience for me it's stressful because he's cooking a pop-up
02:45on my
02:46own alone by myself this venue yeah it's amazing i just feel really great to step out of the master
02:54chef kitchen and do something different i feel like today is going to be fun we're doing street food which
03:01i love so yeah really excited i do pop-up supper clubs and events so i'd like to think i've
03:08got a good
03:08understanding of what i need to do to impress today our chefs need to be up and running as fast
03:14as
03:14possible there is no time to waste no matter the challenge i want to see our chefs rise to it
03:20and
03:20deliver excellence every time 39 year old manchester-based private chef gareth has impressed the judges so
03:29far with his playful take on modern british dishes it's a good sight isn't it a big mound of butter
03:37look at that nearly in this round he's taking inspiration from a late night street food classic
03:45tell me what are you making for us today i'm making you cheesy chips chef cheesy chips my take on
03:52it so
03:52we're doing pomme dauphine and i'm making a comte cheese sauce i'm going to narrate it over the top
03:58traditional pomme dauphine cooked potatoes choux pastry you're going to mix that up and ideally have the
04:04right consistency so that when it hits the fryer it puffs up yet it's not uh soggy in the middle
04:10yes chef that's what i'm going for what's inspired cheese and chips the food needs to be fun you know
04:16and some of the best things i've ever eaten is two o'clock in the morning after a night out
04:20with the
04:21lads uh getting a portion of cheesy chips you know it's you can devour it chips are fun pomme dauphine
04:27is
04:28stress let's get these off guys making his equivalent of cheesy chips which is interesting pomme dauphine it
04:38takes a lot of skill to get it right when you fry it you get like these little fluffy potato
04:43donuts
04:43almost it's such a technical thing the choux pastry you know it needs to be exactly right you have to
04:50make
04:50sure the flour's cooked out well enough i've got 18 eggs to get in and i've got a small mixer
04:55so we'll
04:56see how we get on it's going to be given about eight per portion which means you're going to have
05:01to
05:01create over 200 pomme dauphine i've got too much mix for the size of the mixer so i might have
05:07to go by
05:08hand if this gets a bit over the top if the mix is too dense it will cook on the
05:16outside but it will be
05:17raw on the inside as excited as i am for cheesy chips i'm also slightly on the nervous edge as
05:23well
05:27dad of four and head chef of a pub in winchester 32 year old luke has made it this far
05:33with his
05:33technical ability and bold flavors the theme he plans to continue today with a classic pea custard tart
05:42topped with braised harissa lamb the lamb is definitely the thing that's going to take the
05:47longest today that's why i've got that on first thing this one's going to be right to the wire i
05:52think i created this when i was off sick with one of my chefs the idea of the egg custard
06:02tart is kind
06:03of like a elevated version of a quiche which i think could be classed as a street food is something
06:09you
06:09could eat on the go i've been out of the kitchen for quite a long time i had quite a
06:12few ideas i wanted to
06:13try yeah i was in a wheelchair at the time and this was one of my favorite dishes you were
06:17in a
06:17wheelchair what happened me and my whole family had a um an accident and i was quite seriously
06:21injured i was in a wheelchair for eight months i was off work for quite a long time but i've
06:26always
06:26been a chef i provide for my whole family um okay so i needed to continue to do that certainly
06:31good to see you back on your feet yeah thank you so now you gotta do 28 portions and uh
06:36you put
06:36yourself under a huge amount of pressure i have to say i have yes i do like the sound of
06:39it though thank you
06:42with his lamb on to braise luke is working on the delicate short crust pastry that will form the
06:47base of his tart the most important thing is lining the tart case is just right he's got a short
06:54pastry
06:54it's quite thick i think it's a good thing you want it to be cooked melt in the mouth quite
06:59a lot of
06:59risk for the custard tart because i'm putting a liquid custard mix into it that's going to bake so if
07:03there's any cracks or holes it can just leak out and it'll ruin the whole dish lining the tart is
07:09the
07:10most important part with the pastry every time i do these challenges i feel panicked the whole way
07:18through and i just keep thinking why am i putting myself through this junior sous chef georgia has so
07:26far impressed with dishes and flavors inspired by her time growing up in normandy and her experience
07:32working in italy today she is taking influence from the street food of rome where she lived for five
07:39years i really want to show people the rome that i love and all the delicious food that might not
07:47be so
07:47well known in the uk georgia what's your dish it's not just one dish as usual i have to over
07:55complicate
07:56everything and um doing three elements why have you gone for three elements georgia because i can't
08:02make a decision we have a take of arancini called souply in rome crispy rice ball she's cooking like a
08:13risotto so i'm just putting a piece of cheese in the middle the most important part is having that
08:18surprise of the cheese gushing out so i've got to make sure i get that right we have a pork
08:25focaccia
08:26i've just got to make sure to get my porchetta in the oven so it has plenty of time to
08:30slow cook and
08:31get really nice crispy skin on there cook gently the fat will help to retain the moisture in the pork
08:38and also a melanzani which is aubergine mozzarella tomato and basil i've got to do about 60 rounds of
08:45aubergine at least georgia's got three different elements to her dish and she needs to get them all
08:51done at the same time which is going to be a very very difficult thing what are your thoughts georgia
08:56of going straight through to our semi-final how does that sound i'm quite glad i'm doing three elements
09:00now because at least i'm pushing myself to the max to get there i wish you the best of luck
09:05you've got a
09:05lot to do here i do crack on thank you originally from guatemala private chef sel has shone with
09:15flavors of his central american heritage today he'll be serving his take on a guatemalan street food
09:21classic spicy octopus tacos cooking something from guatemala yeah it feels great a lot of pressure because
09:29you know i cannot do it wrong definitely octopus cooking is a kind of an easy tricky one because
09:37it's very delicate like um if your timing is wrong you can go chew it the octopus will be flavored
09:43with
09:43a traditional central american sauce our pastor is a well-renowned marinade it's a mixture of chiotte
09:52guajillo chilis chipotle chilis pineapple juice and other spices just such as like cumin and coriander
09:58you get this sweet earthy flavor that is not overpowering street food in guatemala is it a big thing
10:03yes everywhere anywhere any time of the day it's got to be tacos it's a must like tacos in the
10:10morning
10:11taco breakfast
10:15sel is making tacos i think using the octopus is a great idea the octopus is cooked
10:21while it's still warm he marinades the octopus with that sauce it is nice and soft yes yeah that
10:27should do and then he puts that onto the grill they're great for charring you want good texture
10:32and you don't want it to be undercooked you certainly don't want it to be chewy he's serving
10:37it with a refried bean puree sal's got to make sure he gets those beans in the pressure cooker to
10:43make sure that they're nice and tender feels good like cooking in guatemalan food because i don't do it at
10:49all like anymore like the restaurant that i have work they usually fine dining and so yeah it feels
10:54like you know refreshing to do this the only dessert on the menu is coming from head chef mario
11:02drawing from his heritage mario is hoping to impress the guests with his ode to the flavors of southern
11:08spain something which has proven successful so far
11:14pastry is not my strength but i like doing it
11:20mario is making a piano no it's a bit like a swiss roll he's making a sponge mix which you'll
11:26need to
11:26spread out nice and thin he cannot let it dry out otherwise it will crack when he tries to roll
11:32it
11:32i want it to be like thin enough to roll but thick enough so it doesn't break getting the right
11:38thickness is a very precise job with the sponge for the cake roll baking mario can work on the filling
11:49saffron and cardamom infused llama pastelera a spanish version of creme pâtissier
11:55the most important thing about that style of custard is making sure that the corn flour is cooked out
11:59it's thick it's light it's fluffy
12:05consistency is right i just need to cool it down as fast as i can and i should be already
12:13on time
12:15right chefs 45 minutes your prep time has gone okay 45 with his potato and shoe mixes made gareth now
12:24needs to combine them for the main element of his cheesy chips so i'm just weighing this out i want
12:3150 50
12:31potato and shoe the shoe pastry seems a little bit wet but i think it's good enough to go with
12:41it's good enough it's good enough it's good it's good it's good it's good it's good it's good it's
12:44i don't think i'll be doing pomme dauphine again for a while i just don't think over 200 pomme
12:48dauphine balls is my idea of fun anymore no i agree i'm with you i'd be like just give me
12:53a
12:53traditional chip at that point his potato and shoe mix is ready for the fryer but he still has a
13:00lot to do
13:01i've got to make my cheese sauce and bring all my garnish together pumped and parmesan going in now
13:08conte is a very strong cheese and it's a great one to use for this because it can carry through
13:14even in
13:14the foam the key is that it's really light and moorish but at the same time you don't want it
13:21too light because it just sort of feels like you're not eating anything
13:29luke has his tart cases onto blind bake but he now needs to make the all-important
13:34pea custard filling spinach and pea puree is blended with an infused cream before the eggs are added
13:42so once the pastry is finished baking blind i'll pour the mixture in and then bake it with
13:47the custard inside as well just trying to get my head down and get on with it yeah
13:54the most important thing about a custard tart is the temperature of the oven being
13:58just right you're cooking an egg mix too hot and it's going to scramble too low in temperature and
14:04it won't cook and it will just stay as a liquid it's holding up so far i just need to
14:09make sure
14:10i don't overcook it's the most stressful thing i've ever done in my life i just don't stop shaking the
14:17whole time with three separate components to her dish georgia is struggling with the workload
14:23time just goes so fast in these challenges i've still got quite a lot to do i'm going to finish
14:29off my super e now slice the porchetta slice of tomatoes dress some rocket um finish off my aubergines
14:44so georgia's obviously got quite a lot to do i think she's leaving herself just too much work
14:50so also has an extensive job list he's working on a traditional escabeche to go with his octopus tacos
14:59he's got this lovely crunchy vegetable sweet and sour garnish he's got a massive bowl of cauliflower
15:05onions jalapeno chilies and he's just put this hot pickling liquid over the top
15:13he also has the strenuous task of making 50 tacos using a specialist corn flour
15:20it's very delicate blue mustard flour it breaks down easily but also adds more flavor to any dish
15:29you must make some of the best tacos out there you've had some practice
15:32i hope so yeah i would say so definitely
15:39on dessert mario sponges are baked
15:42options coming through but they will need to cool before being filled with his saffron custard
15:47enrolled he also has another time critical element lavender frozen yogurt which we'll need to set
15:56it i wanted to use lavender because it's a flower that i'm very familiar with my mom is super near
16:01home all the time as an instance so i think it could be where they are to incorporate in one
16:06of the dishes
16:08mario has a love of using spices we've got saffron we've got cardamom and lavender as well as yuzu
16:14lemon gel i want it quite thick there's gonna be like a gel on top of the ice cream of
16:20course these
16:21flavors can work together it's all about getting the right balance i think i got a good chance to
16:28stand out because i'm the only one doing this so it's like only me but also it's only me so
16:32it's a
16:33lot of pressure as well
16:41there's 45 minutes prep time left and today's guests representing the thriving pop-up industry have
16:48started to arrive
16:53baked in brick started about eight years ago i bought a classic mini i put a pizza oven on top
17:00and
17:00a barbecue under the bonnet and started doing the birmingham street food circuits in year one i
17:07competed in the british street food awards which i want the transition from being a professional chef
17:12into street food is really difficult because you've got to knock out high volume food at great
17:19quality but really really quickly i think a good pop-up dish is something that's not too complex
17:26hard-hitting and memorable presentation is a great thing but i'm all about the flavor
17:32street food is the place to bring out those new dishes that you've never tried it's a place to be
17:38creative the food should speak to your soul warm the belly and give you those flavors that you've
17:43never tried before i'm very excited to be back i mean this was probably one of my favorite rounds
17:48personally it's my bread and butter it's in the sort of places i know the chefs might not be used
17:53to
17:53cooking in this environment so it'll be interesting to see what i do with it it's all right having one
17:58good dish in front of two or three people but when you've got a queue of 50 people at a
18:02pop-up event you've
18:03to get that out in the exact same manner just don't try and be anybody else be yourself and just
18:09do what
18:10you do kind of thing service is fast approaching you have 30 minutes of prep time left and as you
18:23can
18:23hear our guests have started arriving i can hear the guests down there i'm just trying to ignore that right
18:30now because i've still got quite a bit to do but this is why we love kicking is leaving it
18:35down to
18:35the last minute and feeling all that adrenaline his main components ready gareth is racing to get his
18:43two garnishes made the first being sweet and sour onions i've got my onions cooking off so i'm starting
18:51them on the griddle i'm going to finish them in the pan loads of butter and sugar and chardonnay vinegar
18:56so we've got smoked potato skins which is basically peel the potatoes he's deep fried them
19:01and we do a baked potato oh skin's the best bit isn't it it's got all the flavor in
19:06and he's just going to get a little bit of smoky flavor running through them
19:12luke is also making good progress his erisa lamb is ready
19:18but his big concern now is the pea custard tart just giving it a wobble still not set
19:26i'm sure i've done the recipe right but you know there's doubts in your head when you're
19:29just sat there watching it good the pea custard tart they need to be really cooked that custard
19:35has to be absolutely set before it can be portioned and he's looking for just a lovely wobble
19:41from the center to the outside with service fast approaching georgia is now running well behind
19:52with her italian trio i've got 30 minutes and i've still got to fry these which i'm going to do
19:57just
19:57before service warm my focaccia finish my aubergines in the oven slice some tomatoes for the sandwich
20:05other jobs i'm sure i'm going to think of as i go along georgia needs to get herself organized
20:10otherwise she will be overwhelmed when it comes to service time i was hoping to be a bit further
20:15along than this but i did give myself a lot to do so faring better is sal who's on his
20:23last job
20:24we've got this incredible mango sauce which has got the scotch bonnet chilies going through it as well
20:30now i'm going to infuse the chilies with tequila
20:35the whole scotch bonnet goes in the seeds the whole thing everything
20:40my eyes are already watering
20:45it is it's that smile on your face that's worried me
20:51whoa it is not that hot is it
20:55somebody else want to try it that's got a kick to it
20:59so two tacos for me one for marcus two sauce spots for marcus
21:04none
21:11sponge is looking good i've got the gel i've got my syrup i've got my cream with the daffron and
21:17cardamom
21:19i just need to assemble roll it portion it and burn it with the sugar on top okay wish me
21:25luck
21:26once all these sponges are filled and rolled i think you'll start to feel a bit more relieved
21:30yes that's right okay you're in my mind
21:35once you start to roll that sponge into the swiss roll you don't want it to break up on the
21:40side
21:43is it holding yes you want a perfect circular finish to it
21:50having been so focused on his sponge rolls mario's coconut garnish was forgotten
21:57some of the coconut flakes they were too long in the oven and they burn so i just want to
22:01do a
22:01fresh one again i'm just uh tossing the coconut one more time so now i'm gonna stay next to them
22:15the pop-up diners are taking their seats right chefs prep time is now over start clearing down and
22:22getting ready for service okay your customers are hungry but not all chefs have completed their dish
22:31right let's crack on with it gareth yes chef first table up let's go thank you
22:36how many proportion hf gareth now has the challenge of deep frying over 200 pomme dauphine to order
22:46that sounds like a bit of me right takes me right higher you know cheesy chips late night drunk
22:52head you know you need a bit of grease need a bit of grub how long do they take to
22:56cook a couple of
22:57minutes i want to get a nice crust on them it needs to be cheesy it needs to be crispy
23:02so the blend needs
23:04to be there sweet as our onions i think you get better than that kind of plays on the salt
23:09and
23:09vinegar that you might put on your chips at a classic fish and chip shop so if he gets that
23:13right it's
23:13going to be fantastic
23:17your conte foam your chips happy i'm really happy with the onions really happy with the chips uh
23:22cheese sauce is a little light for my liking
23:29the crumbs of the potato skin they need to be crispy they need to be flaky they need to be
23:34crunchy in my
23:35mouth with every single bite truffle oil herbs and off we go service as soon as it's got green on
23:48the uh going to the gym after this i think i need to get fit
23:54it was a push it was a lot of work could have been a little bit prettier but
23:58overall i'm happy i enjoyed it
24:01thanks so much it looks gorgeous this was good i just hope that everyone enjoys cheese and chips as
24:09much as i do yeah it looks amazing something i'd like to see on a street food menu so i'm
24:14excited
24:19tom dauphine it was nice light fluffy he's done really well with them i know they're probably a lot
24:24work so he's pushed himself today the cocktail was amazing the foam was incredible like really nice
24:30cheesy really really enjoyed the smoked potato chips just taste a little bit of a hint of smoke
24:36and they were really really crispy i thought that was absolutely fantastic the sweet and sour onions
24:43cut through the fattiness of the cheese great take on cheese chips really elevated it i think you can
24:48fire that out at the pop-up good speed that's what it does i think there's a really lovely refinements
24:58of flavor here the pomme dauphine is lovely and light they've got a lovely coating around the outside
25:04i love the sweetness of the onions that you get underneath the conté mousse tasty delicious fun
25:10plate of food that is what gareth wanted to serve and it's exactly what he's done
25:16that's it next to serve is luke with his pea tart out of the oven his last job is to
25:24torch them
25:25so when you slice into it the darker top gives a real nice contrast to the color so you've got
25:31the black top and then it should be bright green underneath it just makes the green pop a little
25:36bit more i'm going to be a lot more confident when i find that tart because at the moment i'm
25:40still in an
25:40an area of unknown so luke's making this pea custard tart a good tart you've got to have a crispy
25:47bottom
25:47can't be soggy good little right angle on the actual tide itself
25:57it's pretty much exactly how i wanted it it's still very delicate though so i just got to be really
26:08careful with it how's that lamb looking it's nice and tender sticky i think it's good that braised lamb
26:16i want to serenade my tongue and dance with my belly it's gonna be sensational i can feel it
26:24that is a pea salad with some truffle honey it could go either way to be honest like but that's
26:30what i love
26:30about this round it's like you can go either way and hopefully it goes the right way for them
26:37what's that sheep's yogurt that looks fantastic luke thank you you must be happy
26:43i'm happy call for service when you're ready service please
26:51it was a big push getting all 30 plates up on your own in that time limit i enjoyed it
27:00but yes it was
27:03good stuff wow that is impressive it looks really good doesn't it it looks very good yeah yeah cooked really
27:12well
27:17the way that he held that pea custard was brilliant that could have so easily split but it just didn't
27:25look at it that is delicious oh it's got a bit of a lamb involved also it's very it's impressive
27:30to get
27:30the pea flavor it's pretty kind of like essentially a sweet tart i think with a dish like this where
27:36you're
27:36elevated the vegetables i don't think you need to put lamb on it and that's coming from a barbecue chef
27:41the tart was amazing the pastry was great something i've not seen before something i would never order
27:46but i'm glad i ate it loved it chef's kiss this is over delivering just the idea of torching the
27:55top of
27:56it to that contrasting color but it also adds a little bit of flavor as well the sweetness of the
28:01lime with the flavors of herissa and then a freshness of the yogurt it's wonderful
28:08georgia is up next and she's nowhere near ready georgia you look like you've still got a lot to do
28:14i do can you get it done in time i'm gonna have to georgia's making a trio of roman street
28:21food
28:22a really good parmigiana i think you need to balance with the aubergine you don't want it too
28:26soggy you don't want it too crisp and that tomato sauce has got to be so rich what have you
28:31got left
28:31to do i've got to fry off my supply oh my gosh those need to cook off yes do we
28:39need to get someone
28:39to maybe give you a hand i would love that garris do you mind giving her a hand yeah no
28:44problem yeah
28:45come on guys thank you what do you need chef would you mind building these for me yeah got it
28:50no
28:51problem yeah that sounds really good i'm wondering if there's going to be any crispy
29:01we're holding up the service now so we really need to rock and roll all right let's go come on
29:05garris john put two of those pork sandwiches on here
29:10georgia you're gonna have to move a little bit faster on those okay yeah
29:15as soon as that's on is it going is it yeah call for service when you're ready service please
29:25that was tough yeah very stressful big thank you to gareth
29:33i always give myself too much work but as long as people enjoy the flavors hopefully
29:42the porkita was amazing very well season perfect temperature the crackling on that i'm not even a
29:48cracking and go but i was converted today the avancili was juicy and the cheese was melting out of it
29:55was
29:55oozing to be honest it was delicious i love melanzana or parmigiana usually and i thought the tomato
30:02sauce on that was excellent i think it was colder than the other two dishes but i still thought it
30:07was
30:07a tasty element in general it's just too much going on in that plate of food the dishes felt like
30:15neighbors on the same street but they're not friends
30:21i'd be very happy with just one element of this and that's the porchetta i love the pork it's juicy
30:25i've got a little bit of crackling i've got the dressing i've got tomatoes the little rice ball with
30:30the cheese in the middle just a touch longer in the fryer to the cheese to get a bit warmer
30:33but time
30:34wasn't her friend and then we have the aubergine with the tomato paste yeah it's it's nice but i think
30:40she doesn't need that how are you doing i'm very good chef i'm just almost ready to plate up i
30:48just
30:48need to grill my octopus more my tortillas and i can build my tacos cell is cooking us octopus tacos
30:55al pastor i expect the octopus to be cooked perfectly al dente
31:05i think for the pure way i don't want it to be like too like soft almost like baby but
31:08i want
31:09a bit of texture from the view
31:14the jalapeno ex best kind of have that sour spicy freshness i think will cut through the octopus
31:20really really well what i like about this one as well use mango and habanero sauce
31:24i like a bit of spice and bengali so i want to make sure that spice hits the spot
31:30you're happy with how it's looking yes taco is meant to be delicious more than beautiful
31:37service please it's gonna be spicy it's gonna be fresh i think i'm gonna like that one
31:48i'm very happy with it i actually have a lot of fun going back home makes you feel alive
31:54it makes you feel like you are with your loving ones
32:07star of the show with mango salsa like you've got that real real hit of mango and then that spice
32:13that comes through afterwards so i personally found octopus really well cooked soft wasn't too chewy at
32:18a bit to it tastes amazing lovely soft taco beautiful beans lovely cooked octopus lovely heat
32:25coming off the mango sauce and crisp vegetables lovely i mean empty plates can't can't get any better
32:32i'm not entirely sure about the taco i felt it was a little bit dry
32:39it's a bit hit and miss for me i love this mango habanero sauce it is very strong and the
32:45pickled
32:45veg it's sharp but i wish we had a well-made taco i like what he's done with the octopus
32:50it is a
32:51little bit on the chewy side but it's acceptable it still did look at home so i think he's really
32:55happy to do something that brings back so many memories mario is the last to serve excited to see
33:03the dessert dish that mario is doing there's a lot going on in the dish so it'll be interesting to
33:07see
33:07how it brings all the flavors together i'm really looking forward to seeing that sponge i hope it's
33:12right i hope it's fluffy i hope it bounces you know your sponge mario as it turned out as you
33:18wanted
33:18yes chef the lavender frozen yogurt i've i've never tasted it so the aroma of the lavender with the
33:28yogurt i would love to see that what's the gel yuzu and lemon is that everything it's coconut
33:39interesting flavors there from saffron into the lavender and you know i'm a sucker for toasted coconut
33:45okay no this won't be interesting okay service please
33:54that's it all done finito thank you very much it was my second time doing this a pio no no
34:00i think
34:01it's a very classical recipe i hope people like it as much as we do in spain
34:10for me it's a very nice dish the flavors work very well together but the texture of the pio no
34:17no
34:17sponge is not there it was overwhelmingly sweet for me the yogurt does have a bit of a sour element
34:24but
34:25it wasn't enough to wipe off the sweetness of the of the sponge i actually did see stuff from inside
34:31the
34:32sponge cake itself which for me it was a 10 out of 10 and it just tastes absolutely amazing and
34:37the
34:37lavender frozen yogurt that was absolutely job that was a 11 out of 10 mario you just smashed it i
34:44can't
34:44out frozen yogurt the lavender hit me straight away overall for like a a really bougie jam roly-poly
34:52kind of thing i thought that was absolutely fantastic
34:57there's a lot that i find just very strong mario's added saffron and cardamom to a really sweet
35:03sickly custard i find the balance of sweetness and even though it's a dessert has really overtaken this
35:09this dessert it's mixed reviews for me i like the usually gel with lemon it's a bit citrusy it's nice
35:14the yogurt was a little hint of lavender i'm enjoying that but i find the sponge very very sweet
35:23after a challenging day in the pop-up kitchen it's time for the diners to vote for their favorite dish
35:35our five chefs today have been varying degrees of success i think a few of our chefs tried to impress
35:41too much i'm kind of mixed feelings about it it was good fun but i think i'm going to be
35:46cooking again
35:47if i just scaled it back then i probably would have been able to execute it better i'm so invested
35:53now in the competition if i could get a pass through to the semi-finals it would be a dream
35:58come true
36:00i have shown flavors and ways of cooking that we do in my country my hope is like now people
36:06know where
36:07is guatemala like the flavors that we have and the things that we have to offer pop-up experience for
36:13me it was great it's something different i did enjoy it it's the first time i've ever done anything
36:17like this i don't know if i've done enough to go straight through but i'm happy with what i've done
36:23it was good i'm very happy i managed to do everything as i wanted the guests if they're
36:28lucky as much to push me through to the semi-final i'll be super happy otherwise i'm looking forward
36:33to cooking the next challenge our guests are placing their votes and we'll find out when we get back to
36:39the
36:39masterchef kitchen who is going straight through to our semi-finals the other four chefs are going
36:43to have to battle to stay in the competition
37:05chefs welcome back to the masterchef kitchen and welcome back from the pop-up
37:10not without its challenges i understand but that's why we give you these tasks so you can grow
37:15as chefs we asked our guests to vote for their favorite dish and the chef with the most votes
37:23is going straight through to the semi-finals gareth congratulations
37:34cheesy chips who would have thought it wow well done delicious dish congratulations thank you very
37:40much we'll see you in the semi-finals go and take a well-earned break
37:50masterchef semi-finalists yes this is my son's birthday today but this letter from him that you wrote
37:56me it says thank you for cooking amazing food and for always trying your best i can't wait to tell
38:05my
38:05family that i've got through it's going to be so good right you four chefs we've given you a brief
38:13and that is to cook us a family favorite something that brings you joy memories of a loved one friends
38:21family but we want you to bring it into this kitchen and make it restaurant worthy
38:29at the end of this one of you will be leaving the competition one hour and 45 minutes off you
38:36go and
38:51best of luck
38:51luke what does a family favorite mean to you as soon as i was given this brief it was always
38:56sunday
38:56lunch growing up it was a stable for me it's now a stable for me and my family and also
39:01at work it's
39:02one of the busiest days of the weeks for us working in a pub so it's through my veins really
39:05i've got a
39:06rib of beef and i'm going to glaze it with a mayonnaise onion glaze to give it a beef and
39:10onion sort of
39:11flavor honey roasted parsnip puree asparagus and chantanay carrot fondant potatoes i'm serving it
39:17with two sauces a beef jus and a horseradish cream serving it with a side of cauliflower and truffle
39:22cheese a yorkshire pudding as well is that it how how long do you think you've got yeah there is
39:29quite a
39:29bit to do yeah every single sunday for as long as i can remember we had a roast dinner so
39:38i'm very
39:38excited about this he's got this beautiful river beef he's sous-vying it so then he's going to get
39:43it in the pan and color it off and get that beautiful kind of crust over it so it's going
39:47to be perfectly
39:47medium red yorkshire pudding it's all about the heat and of course the batter sort of puffing up crispy on
39:54the outside now he's taking the little cauliflower florets and he's cooked them in beef fat and then
40:02he's got these amazing cheese sauce the mozzarella for texture red leicester for color and cheddar for
40:08flavor smells amazing there's a lot of work here parsnip puree it's got to be smooth fondant potatoes you
40:16have to be able to cut through it like butter i think it's quite a risky thing to be playing
40:19with
40:20i'm trying to elevate it but still keep it like recognizable as the dish it's supposed to be as
40:25well yes it's got to refine it but it's got to have the soul and the heart of the great
40:29british roast
40:30dinner chef's about half an hour half an hour gone mario what are you preparing for us so today for
40:43family favorite i'm doing my mom cheesecake we have been eating it for the last probably 30 years
40:47i'll just give you a twist so i will bake it and i will blitz it and it will become
40:52an ice cream
40:52wow so mom's cheesecake is a baked cheesecake yes with eggs cream cheese and cream but you're going
40:59to turn it into an ice cream yes i don't have time to make a cheesecake i need a whole
41:06night on the
41:07fridge so i just thought maybe i can bake it and blitz into an ice cream and you have the
41:12caramelized
41:13flavor on top and all the flavors but into an ice cream my mom cheesecake is the best i can't
41:17make
41:17it different but it's not gonna be ever better as hell taking the cooked cheesecake and then blitzing
41:24it up until it's creamy and smooth it's all about retaining the flavor of the cheesecake and i question
41:29whether or not you'll still have that intense cheesy flavor once it's frozen mario's also making
41:37a brandy snap basket to serve it in you need to mold it while it's still warm otherwise it can
41:43crack on
41:43you also they do not want this to be too thick because once it sets you don't want anyone especially
41:48marcus losing teeth it's got gels it's got compressed pear it's going to cut nicely through that rich
41:55cheesecake ice cream it will give you a nice company but not overlapsing the flavors because
42:01i want the cheesecake to be the main ingredient in the restaurant i work i always do the cheesecake
42:05and everybody love it and every time i do it i normally send pictures to my mom i tell her
42:09the
42:09feedback from the people because i know she like it as well and when i told her i was doing
42:13ice cream
42:13she was oh that's a really good idea i'm sure she will be happy definitely i love a baked cheesecake
42:19especially a good one and this sounds like a very special recipe so mario has got to deliver on this
42:25ice cream chefs you're halfway through yes chef looking forward to these family favorites
42:35this dish is a lot about nostalgia it transformed me back 15 20 years ago
42:44so what has inspired this family favorite when i was a kid i grew up in a very huge family
42:48on saturday's evenings then my uncles used to gather you know to have a drink and also they
42:53will cook a pig through the night and then in the morning first thing it was for all the family
42:58to
42:58gather and just eat from that feast that they prepared over the night and i hope to convey that
43:05what i had in my childhood yes so that's a breakfast so that was how we started the day and
43:10then you go
43:10through all the trimmings of the pork so you get through one pig in a day yes how big is
43:15this family
43:16well i got seven uncles and aunts and i have like i don't even know half of my cousins
43:25my dish is composed by three elements the main one is carnitas which is like confit pork
43:31he's cooking pork belly in lard as a confit it's boiling quite rapidly so i'm going to be interested to
43:37see what the texture of the pork actually really is it's also reducing a cola which is going to be
43:43the
43:43sweet element sticky element of the pork belly so you can have that distinctive flavor this is remind
43:49me so much of home the smell everything the texture you know it's something very special where you can
43:54smell home
43:57so sales dish is all about a family celebration so he's serving his carnitas on a bread filled with
44:05cheese and pork scratches we have battered jalapenos which are being filled with pork and potato which
44:14are called chili relleno the battle for the chili relleno is all about beating the egg whites and
44:20then adding the egg yolk and flowers so if i don't get the right consistency it will split so the
44:27whole
44:27thing is going to be ruined and then we've got this roasted tomato salsa as well so we've got some
44:32really
44:33interesting combinations and a huge amount of skill on show my family are really happy that i'm doing
44:41this dessert they're very proud because it's taking recipes that have gone through the generations as
44:48well it's very special
44:52so i've chosen to do a little medley of our favorite dessert okay from my great grandmother's cookbook
44:58oh wow i wanted to show you oh wow that handwriting that looks like something that should be in the
45:03british library i know apparently she was just the most wonderful cook right so that's where most of
45:08our love for food comes from so these dishes you're doing today come from here yes i've had to adapt
45:13the recipes a little bit because these are almost 100 years old i love that
45:20when you go to restaurants they've got four or five desserts they do this little asiette a little
45:24slice of everything and i think that's what this is going to be about it's almost like one step in
45:29the past but then george is modernizing it with her style so we have a strawberry ice cream that's
45:35going to go with a meringue meringue light fluffy crunchy on the outside
45:42madeleine is a little french cake it's a classic they need to be cooked on a high heat so it
45:48sort of has
45:48a nice crunch just very light golden on the outside and soft on the inside and then we've got an
45:55interesting take on a creme brulee she's cooked the creme brulee on the stove until it starts to split
46:01she then puts that into the blender and blitzes it until it cools down and comes back together as one
46:08and then lastly she's got essentially an affogato so a coffee ice cream and then she's going to pour
46:14a little espresso over the top of that great big strong coffee flavor i think is really important
46:20in a good coffee ice cream this dessert is all about my childhood in france and the favorite desserts
46:26that we would have something we really looked forward to as kids right chefs you've got eight
46:33minutes left to finish your dishes and cook yourselves a place in our semi-finals yes sir
46:42really all i've got left to do now is plate but even that's going to take up quite a bit
46:45of time
46:48i'm just making the brandy snaps and i'll be ready i'm going to cut the jelly um
46:59waiting for my madeleines to come out and then i'm going to coat them in dark chocolate
47:03and then it's really just assembling everything chefs 60 seconds left yes
47:13if 60 seconds to put it on your plates
47:27okay chefs your time is up
47:38head chef luke's family favorite is his take on the roast dinner
47:43river beef with onion glaze fondant potatoes parsnip puree asparagus chantenay carrots
47:52truffle cauliflower cheese yorkshire pudding filled with beef horseradish and watercress served with a
48:00beef red wine sauce combined with a horseradish cream
48:10i think it's beautifully made your cauliflower cheese sauce i like that a lot
48:16i like your beef but i have to question why you cook that beautiful piece of beef and you cut
48:22it up
48:22into these small little cubes it's a rib of beef and you add some beautiful slices you've got the fat
48:28on the bench that's the better one i think that's a classic case of overthinking something
48:33i love the horseradish with the rich red wine sauce there as well the yorkshire pudding is delicious
48:38this is overall a very accomplished sunday roast the onion glaze on the beef has a bit of sweetness
48:46to it which is nice the potato fondant's melting away they're beautifully cooked
48:53i really admire the amount of work you've put into this
48:57this is sort of food i cook all the time so not to get it completely perfect has frustrated me
49:02a
49:02little bit yeah i knew the beef was going to be an issue overthinking it for the refinement
49:10junior sous chef georgia has created a collection of french desserts based on her great-grandmother's
49:16recipe book meringue with strawberry ice cream chocolate dipped madeleine creme brulee
49:24and a coffee ice cream affogato
49:34i think creme brulee is delicious the way you cooked it to a beautiful smoothness and set it just
49:39right coffee ice cream is sensational i love both the ice creams the strawberry one not too sweet which
49:47is nice against the sweetness in the meringue yeah my only criticism it's individual desserts it's not
49:53cohesive your madeleine with the chocolate is soft and i'm enjoying dipping that into the coffee
50:02you wanted to showcase the joy of great grandma's cookbook and i think you did that
50:09to cook from my great grandmother's cookbook that's where it all started all the love of food it's so
50:16nice that it's gone through the generations and that i've done her justice private chef sel has cooked
50:24a trio of his guatemalan family favorites pork carnitas glazed in cola battered jalapeno filled with pork and
50:32potato and a pork scratching and cheese stuffed flatbread served with charred spring onion and a roasted tomato salsa
50:48the pork belly you glazed it with the cola in parts it's dry but there was one piece when you
50:55got the fat
50:55through that is delicious love that you've got the pork scratching inside of the flatbread it's a nice surprise
51:04i love that salsa i could eat that all day long just roasted tomatoes coriander it's pure simplicity
51:10for me it shines a light on using the simplest of ingredients you've got a pork belly some chilis
51:16and this flatbread and i think it's delicious i'm really enjoying your jalapeno pepper that you stuffed
51:21it's got a lovely kick to it there's a lot to like on this plate but i don't think it's
51:27refined enough
51:31presentation didn't really want to elevate it i should have probably but you know that's the memory
51:37i had and i wanted to do it that way i knew it wasn't refined enough i knew it might
51:41cost me but overall
51:43i'm happy head chef mario's dish is his take on his mom's baked cheesecake cheesecake ice cream
51:53topped with a honey twill served in a brandy snap nest with fresh pear pear jelly and pickled pear gel
52:09the cheesecake ice cream is delicious but just so rich so sweet and a lot of it i'll have a
52:19couple of
52:19spoonfuls have a rest and then go back and have a bit more i really like the pickled pear gel
52:24on the
52:25side that sharpness is needed because it's so rich the cheesecake ice cream if i was eating blind and
52:31didn't know what it was made from i'd be struggling to identify a cheesecake your brandy snap's not cooked
52:37brandy snap is the key you've got to cook it more you've got to get it to a point where
52:41when a customer
52:42breaks into it it gives you that snappiness i think it's very clever you've taken a family
52:48favorite recipe you've created something else with it but it's far too sweet and i don't need that much
52:54even me the jelly it's just too chewy the brandy snap basket is just way too thick not as good
53:01as
53:02expected combination and the flavor so is it not well executed if anything was good as a thought it would
53:08be uh it's fine i'll take it it's been an interesting day in the master chef kitchen especially when we
53:21know it's the semi-finals that they're fighting for georgia gave us a selection of dessert from a great
53:30grandmother's cookery book i enjoyed the flavors i thought the creme brulee the texture of it and the
53:34little crack of the caramel on top good my only thing with george's dish is it was an individual
53:40little collection of desserts and there was nothing that kind of brought it together
53:47i loved sel's dish and i loved what he was representing i loved the jalapeno with the
53:53sweetness and of course the heat running through it but i was a bit disappointed the pork belly was dry
54:00if sel stays in the competition he needs to refine the details of his cookery luke's take on a roast
54:07he achieved an enormous amount his york's pudding was absolutely bang on the beef i like that onion
54:13glaze over the top i think that luke overthought the dish cutting up a rib of beef into cubes is
54:20criminal
54:20but it was still a good plate of food tasty luke he wanted to show off he did that he's
54:27got to learn when
54:27to cut back mario's dish i loved the story but he turned it into an incredibly rich ice cream the
54:35brandy snap wasn't cooked enough it was too thick the concept i think he's onto something he's just not
54:41nailed it yet not one of these chefs wants to leave this competition at this stage but we have to
54:48make
54:49that decision it's just hard to put into words it means everything to me i want it so much and
54:56i would
54:56be so gutted to go home i didn't cook at my best ability today and i don't want that to
55:02be how i go
55:02home i don't want to go i don't want to you know my journey on masterchef to end here because
55:09i have
55:10more to offer i want to stay in the competition obviously i don't want to go home i really like
55:15doing this and enjoy it a lot i don't know we'll see we'll see
55:29chefs we asked you to come into the kitchen today be brave be bold and put everything on the line
55:34and all four of you did just that that was fantastic
55:38we only have three places left in our semi-finals which means one of you is leaving the competition
55:46the chef that is leaving us is
55:55mario
55:59it's been an absolute pleasure thank you thank you
56:11sad because i'm living today but my experience has been amazing helped me to find out the kind
56:17of food i want to do like inspired by my evolution background so i think that's really great to have
56:22been able to discover part i want to follow chefs congratulations you three are masterchef's semi-finalists
56:32i'm absolutely ecstatic i can't wait to tell my family it's a dream i can't believe it
56:39i'm very proud and happy that i'm part of the final eight i don't want to stop here though my
56:44my expectations for myself keep getting higher i can't quite believe it i'm very proud i'm gonna
56:51enjoy this moment because what is coming is this is huge as well yeah but i'm really enjoying this
56:56moment cheers cheers congratulations semifinals
57:02next time it's the semifinals and the eight best chefs are back cooking off against each other extra
57:11chicken feet for marcus please as they fight for their place in the competition they're definitely
57:17winning i really like this genius yeah it's delicious you can have my one no
57:23so
57:38so
57:40so
57:51Transcription by CastingWords
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