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MasterChefThe Professionals Season 18 Episode 15
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00:01it's knockout week on master chef the professionals previously five of the
00:08remaining ten chefs experienced the master chef pop-up take a bit of elbow grease 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 in the
00:37semi-finals the competition it's all you think about dreaming of it reality and dreams it's all just
00:44going into one i'm definitely feeling the pressure i would hate to go home at this stage be so close
00:51and not quite make it today i'm feeling very excited this is the fight to go through the
00:57semi-final 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
01:27for their first challenge
01:31we are out of the masterchef kitchen and into the masterchef pop-up pop-up restaurants is all about
01:38great 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 masterchef restaurant our five chefs from yesterday
01:54wow they certainly impressed now it's your turn we are inviting 25 guests that know everything there
02:01is about the pop-up world our guests today will be voting for their dish of the day that chef
02:09will
02:09then go straight through to our semi-finals chefs you have three hours until service
02:17use that time wisely off you go
02:24solely responsible for 25 portions of their dish
02:28the chefs would have to adapt quickly to the tightly packed kitchens and limited equipment to get
02:33the food out on time to the guests i've never done anything like a pop-up before i'm very much
02:39a
02:39restaurant chef so yeah this is going to be a new experience for me it's stressful because he's cooking
02:45a pop-up on my own alone by myself this venue yeah it's amazing i just feels really great to
02:53step out
02:54of the masterchef kitchen and do something different i feel like today is going to be fun we're doing
02:59street food which i love so yeah really excited i do pop-up supper clubs and events so i'd like
03:07to think
03:08i've got a good understanding of what i need to do to impress today our chefs need to be up
03:13and running
03:13as fast as possible there is no time to waste no matter the challenge i want to see our chefs
03:19rise
03:20to it and deliver excellence every time 39 year old manchester-based private chef gareth has impressed
03:29the judges so far with his playful take on modern british dishes it's a good sight isn't it a big
03:35mound of
03:36butter look at that nearly in this round he's taking inspiration from a late night street food
03:44classic tell me what are you making for us today i'm making you cheesy chips chef cheesy chips my take
03:52on it so we're doing pomme dauphine and i'm making a comte cheese sauce that i'm going to narrate it
03:57over
03:57the top traditional pomme dauphine cooked potatoes shoe pastry you've got to mix that up and ideally
04:04have the right consistency so that when it hits the fryer it puffs up yet it's not so soggy in
04:10the 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 getting a portion of cheesy chips you know it's you can devour it chips are fun pomme dauphine is
04:28stress let's get these off gareth's making his equivalent of cheesy chips which is interesting
04:37pomme dauphine it takes a lot of skill to get it right when you fry it you get like these
04:41little
04:41fluffy potato donuts almost it's such a technical thing the shoe pastry you know it needs to be
04:49exactly right you have to make sure the flour's cooked out well enough i've got 18 eggs to get
04:54in and i've got a small mixer so we'll see how we get on it's going to be given about
04:59eight per portion
05:00which means you're going to have to create over 200 pomme dauphine i've got too much mix for the size
05:06of
05:06the mixer so i might have to go by hand if this gets a bit over the top if the
05:13mix is too dense it will
05:15cook on the outside but it'll be raw on the inside as excited as i am for cheesy chips i'm
05:21also slightly
05:22on the nervous edge as well dad of four and head chef of a pub in winchester 32 year old
05:32luke has made
05:33it this far with his technical ability and bold flavors the theme he plans to continue today with a
05:40classic pea custard tart topped with braised harissa lamb the lamb is definitely the thing that's going
05:46to take the longest today that's why i've got that one first thing this one's going to be right to
05:52the
05:52wire i think i created this when i was off sick with one of my chefs the idea of the
06:01egg custard tart is
06:03kind of like a elevated version of a quiche which i think could be classed as a street food it's
06:08something you could eat on the go i've been out of the kitchen for quite a long time i had
06:12quite a
06:12few ideas i wanted to try yeah i was in a wheelchair at the time and this was one of
06:16my favorite dishes
06:16you were in a wheelchair what happened me and my whole family had a um an accident and i was
06:21quite
06:21seriously injured i was in a wheelchair for eight months i was off work for quite a long time but
06:25i've
06:26always been a chef i provide for my whole family um okay so i needed to continue to do that
06:31certainly
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
06:39thank you with his lamb onto 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 with the custard tart because i'm putting a liquid custard mix into it that's gonna bake so
07:03if there's any cracks or holes that it can just leak out and it'll ruin the whole dish
07:08lining the tart is the most important part with the pastry
07:15every time i do these challenges i feel panicked the whole way through and i just keep thinking why am
07:20putting myself through this junior sous chef georgia has so far impressed with dishes and flavors inspired
07:29by her time growing up in normandy and her experience working in italy today she is taking influence from
07:36the street food of rome where she lived for five years i really want to show people the rome that
07:43i love
07:43and all the delicious food that might not be so well known in the uk
07:51georgia what's your dish it's not just one dish as usual i have to over complicate everything
07:56and um doing three elements why have you gone for three elements georgia because i can't make a decision
08:06we have a take of arancini called souply in rome crispy rice ball she's cooking like a risotto
08:14so i'm just putting a piece of cheese in the middle the most important part is having that surprise
08:19of the cheese gushing out so i've got to make sure i get that right we have a pork focaccia
08:26i've just
08:26got to make sure to get my porchetta in the oven so there's plenty of time to
08:30slow cook and get really nice crispy skin on there cook gently the fat will help to retain the moisture
08:37in the pork and also a melanzani which is aubergine mozzarella tomato and basil i've got to do about
08:4560 rounds of aubergine at least georgia's got three different elements to her dish and she needs to get
08:51them all done at the same time which is going to be a very very difficult thing what are your
08:56thoughts
08:56georgia going straight through to our semi-final how does that sound i'm quite glad i'm doing three
09:00elements now because at least i'm pushing myself to the max to get there so i wish you the best
09:04of
09:05luck you've got a lot to do here i do crack on thank you originally from guatemala private chef
09:13sel has shone with flavors of his central american heritage today he'll be serving his take on a
09:20guatemalan street food classic spicy octopus tacos cooking something from guatemala yeah it feels great
09:28a lot of pressure because you know i cannot do it wrong definitely octopus cooking is uh kind of an
09:35easy tricky one because it's very delicate like um if your timing is wrong you can go chew it the
09:42octopus
09:42will be flavored with a traditional central american sauce our pastor is a well-renowned marinade it's
09:51a mixture of chiotte guajillo chilies chipotle chilies pineapple juice and other spices such as cumin and
09:57coriander you get this sweet earthy flavor that is not overpowering street food in guatemala is it a big
10:03thing yes everywhere anywhere any time of the day it's got to be tacos it's a must like tacos in
10:10the morning
10:15taco breakfast
10:15sal is making tacos i think using the octopus is a great idea the octopus is cooked while it's still
10:21warm he marinades the octopus with that sauce it is nice and soft yes yeah that should do and then
10:29he
10:29puts that onto the griddle they're great for charring you want good texture and you don't want it to be
10:34undercooked you don't certainly don't want it to be chewy he's serving it with a refried bean puree
10:39sal's got to make sure he gets those beans in the pressure cooker to make sure that they're nice and
10:45tender feels good like cooking in guatemalan food because i don't do it at all like anymore like
10:51restaurants i have work they usually fine dining so yeah it feels like you know refreshing to do this
10:58the only dessert on the menu is coming from head chef mario drawing from his heritage mario is hoping to
11:04impress the guests with his ode to the flavors of southern spain something which has proven successful
11:11so 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 you 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 uh job with the sponge for the cake roll baking mario can work on the
11:48filling
11:49saffron and cardamom infused yema 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 should be ready on
12:13time
12:15right chefs 45 minutes your prep time has gone okay 45. with his potato and shoe mixes made
12:23gareth now needs to combine them for the main element of his cheesy chips
12:29so i'm just weighing this out i want 50 50 potato and shoe the shoe pastry seems a little bit
12:35wet but
12:36i think it's good enough to go with are you having fun yet bags of it yeah i don't think
12:44i'll be doing
12:44pomme dauphine again for a while i just don't think over 200 pomme dauphine balls is my idea of fun
12:50anymore
12:50no i agree i'd be like just give me a traditional chip at that point his potato and shoe mix
12:57is ready
12:57for the fryer but he still has a lot to do i've got to make my cheese sauce and bring
13:03all my garnish
13:04together pumped and parmesan going in now conte is a very strong cheese and it's a great one to use
13:12for
13:12this because it can carry through even in the foam the key is that it's really light and moreish
13:20but at the same time you don't want it too light because it just sort of feels like you're not
13:24eating 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 so
13:43once the pastry is finished baking blind i'll pour the mixture in and then bake it with a custard inside
13:48as 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 just right
13:59you're cooking an egg mix too hot and it's going to scramble too low in temperature and it
14:04won't cook and it'll just stay as liquid it's holding up so far i just need to make sure i
14:10don't overcook
14:12it's the most stressful thing i've ever done in my life i just don't stop shaking the whole time
14:18with three separate components to her dish georgia is struggling with the workload time just goes so
14:24fast in these challenges i've still got quite a lot to do i'm going to finish off my supply now
14:30slice the
14:31croquetta slice of tomatoes dress and rocket um finish off my aubergines don't want a croquette yeah
14:43so georgia's obviously got quite a lot to do i think she's leaving herself just too much work
14:50sel 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 sour garnish he's got a massive bowl of cauliflower
15:05onions jalapeno chilies and you 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 no you've had some practice i hope so yeah i
15:35would
15:35say so definitely
15:39on dessert mario sponges are baked
15:42hope she's coming through but they will need to cool before being filled with his saffron custard
15:48enrolled he also has another time critical element lavender frozen yogurt which we need to set
15:55i wanted to use lavender because it's a flower that i'm very familiar with my mom used to burn
16:01here at home all the time that's our instance so i think it would be where they are to incorporate
16:06in one of the dishes mario has a love of using spices we've got saffron cardamom and lavender as well
16:14as yuzu lemon gel i want it quite thick it's gonna be like a gel on top of the ice
16:19cream of course
16:20these flavors can work together it's all about getting the right balance i think i got a good
16:27chance to stand out because i'm the only one doing this so it's like only me but also it's only
16:32me so it's a
16:42five 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 a
17:01barbecue under the bonnet and started doing the birmingham street food circuits in year one i competed
17:07in the british street food awards which i won the transition from being a professional chef into
17:13street food is really difficult because you've got to knock out high volume food at great quality but
17:20really really quickly i think a good pop-up dish is something that's not too complex hard-hitting and
17:27memorable presentation is a great thing but i'm all about the flavor street food is the place to bring out
17:35those new dishes that you've never tried it's a place to be creative the food should speak to your
17:39soul warm the belly and give you those flavors that you've never tried before i'm very excited to be
17:45back i mean this was probably one of my favorite rounds personally it's my bread and butter it's in
17:50the sort of places i know the chefs might not be used to cooking in this environment so it'll be
17:55interesting to see what i do with it it's all right having one good dish in front of two or
18:00three people
18:00but when you've got a queue of 50 people at a pop-up event you've got to get that out
18:04in the exact
18:05same manner just don't try and be anybody else be yourself and just do what you do kind of thing
18:15service is fast approaching you have 30 minutes of prep time left and as you can hear our guests
18:25have started arriving i can hear the guests down there i'm just trying to ignore that right now
18:30because i've still got quite a bit to do but this is why we love kicking is leaving it down
18:35to the
18:35last 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 peeled the potatoes he's deep fried them
19:01how can we do a baked potato oh skin's the best bit isn't it it's got all the flavor in
19:07and 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 just sat
19:30there watching it there the pea custard tart they need to be really cooked that custard has to be
19:36absolutely set before it can be portioned and he's looking for just a lovely wobble from center to the
19:47outside
19:48with service fast approaching georgia is now running well behind with her italian trio
19:54i've got 30 minutes and i've still got to fry these which i'm going to do just before service
19:59warm 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
20:34great let's go
20:35the whole scotch bonnet goes in the seeds the whole thing everything
20:40my eyes are already watering
20:45it's that smile on your face is worried
20:51wow i didn't know that hot is it
20:55somebody else gonna try that's got a kick to it
20:59so two tacos for me one for marcus two sauce pots for marcus
21:05no
21:11sponge is looking good i got the gel
21:13i got my syrup i got my cream with the daffron and cardamom
21:19i just need to assemble roll it portion it i'm burning with the sugar on top okay wish me luck
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
21:40sides
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 gonna do
22:01a fresh one
22:02again i'm just uh tossing the coconut one more time so now i'm gonna stay next to them they're not
22:08burning anymore
22:15the pop-up diners are taking their seats
22:18all right chefs prep time is now over start clearing down and getting ready for service okay
22:24your customers are hungry
22:27but 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 eight chef gareth now has the challenge of deep frying over 200 pomme dauphine to
22:44order
22:46that sounds like a bit of me right takes me right higher you know cheesy chips late night drunk
22:52here you know you need a bit of grease need a bit of grub
22:55how do they take to cook a couple of minutes i want to get a nice crust on them
23:00it needs to be cheesy it needs to be crispy so the blend needs to be there
23:06sweet as our onions i don't think you get better than that kind of plays on the salt and vinegar
23:10that you might put on your chips at a classic fish and chip shop so if it gets that right
23:13it's gonna
23:13be fantastic
23:17your conte foam your chips happy i'm really happy with the onions really happy with the chips the
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 mouth with every single bite truffle oil curbs and off we go service as soon as it's
23:42got green on
23:48be uh going to the gym after this i think i need to get fit
23:55it was a push it was a lot of work could have been a little bit prettier but
23:58uh overall i'm happy i enjoyed it thanks so much it's gorgeous this was good i just hope that
24:07everyone enjoys cheese and chips as much as i do yeah it looks amazing something i'd like to see on
24:13a
24:13street food menu so excited
24:19tom dauphine it was nice light fluffy he's done really well with them i know they're probably a lot of
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 fire
24:49that out at the pop up good speed that's what it does i think there's a really lovely refinement of
24:59flavor 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 conte 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 set next to serve is luke with his pea tart out of the oven his last job is
25:24to torch 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
25:31black top and then it should be bright green underneath it just makes the green pop a little bit more
25:36i'm going to be a lot more confident when i cut into that tart because at the moment i'm still
25:40in an area of
25:41unknown so luke's making this pea custard tarts a good tart you've got to have a crispy bottom can't be
25:48soggy 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
26:09careful with it how's that lamb looking it's nice and tender sticky i think it's good that raised lamb i
26:16want 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
26:38what'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
26:55it was a big push getting all 30 plates up on your own in that time limit i enjoyed it
27:00but yes it
27:01was tough wow that is impressive it looks really good doesn't it it looks very good
27:09like this sensation yeah yeah cooked really well
27:18the way that he held that pea custard was brilliant that could have so easily split but it just didn't
27:25that is delicious oh it's got a bit of a lamb involved also it's very it's impressive to get the
27:30pea flavor through kind of like essentially a sweet tart i think with a dish like this where you're
27:36elevated the vegetables i don't think you need to put lamb on it and that's coming from a barbecue
27:40chef the tart was amazing the pastry was great something i've not seen before something i would
27:45never order but i'm glad i ate it love that just guess this is over delivering just the idea of
27:55torching the top of it to that contrasting color but it also adds a little bit of flavor as well
28:00the sweetness of the lime 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 the balance with the aubergine you don't want it too soggy you
28:26don't want it too crisp and that tomato sauce has got to be so rich what have you got left
28:31to do
28:32i've got to fry off my supply oh my gosh those need to cook off yes do we need to
28:39get someone
28:39and maybe give you a hand i would love that gareth do you mind giving her a hand yeah no
28:44problem yeah
28:45well guys thank you what do you need chef would you mind building these for me yeah got it no
28:51problem
29:01we're holding up the service now so we really need to rock and roll all right let's go come on
29:05gareth do you want to 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
29:24that 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 porketta was amazing very well season perfect temperature the cracking 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
29:55it was oozing to be honest it was delicious i love melanzana parmigiana usually and i thought the
30:02tomato sauce on that was excellent i think it was colder than the other two dishes but i still thought
30:07it
30:07was a tasty element in general it's just too much going on in that plate of food the dishes felt
30:15like neighbors on the same street but they're not friends i'd be very happy with just one element of
30:22this and that's the porchetta i love the pork it's juicy i've got a little bit of crackling i've got
30:27the
30:27dressing i've got tomatoes the little rice ball with the cheese in the middle just a touch longer in
30:32fryer to the cheese to get a bit warmer but time wasn't her friend and then we have the aubergine
30:37with the tomato paste yeah it's it's nice but i think she doesn't need that
30:44how are you doing i'm very good chef i'm just almost ready to plate up i just need to grill
30:49my
30:49octopus more my tortillas and i can build my tacos cell is cooking us octopus tacos al pastor
30:57i expect the octopus to be cooked perfectly al dente
31:05i think with the puree i don't want it to be like too like soft almost like baby
31:08but i want to feel a bit of texture from the view
31:14the jalapeno eggs best kind of have that sour spicy freshness i think we cut through the octopus
31:20really really well what i like about this one as well is mango and habanero sauce i like a bit
31:25of
31:25spicy bengali so i want to make sure that spice hits the spot you're happy with how it's looking yes
31:32taco is meant to be delicious more than beautiful service please it's gonna be spicy it's gonna be
31:39fresh 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 makes
31:54you feel like you are with your loving ones
32:06the star of the show with mango salsa like you've got that real real hit of mango and then that
32:12spice that comes through afterwards so i personally found octopus really well cooked soft wasn't too
32:18chewy at all 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 get any better
32:33not 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 in the
32:45pickled veg
32:45it's sharp but i wish we had a well-made taco i like what he's done with the octopus it
32:51is a little
32:51bit on the chewy side but it's acceptable and self did look at home so i think he's really happy
32:55to do something that brings back so many memories
33:00mario is the last to serve excited to see the dessert dish that mario is doing there's a lot
33:05going on in the dish so it'll be interesting to see how it brings all the flavors together
33:09i'm really looking forward to seeing that sponge i hope it's right i hope it's fluffy i hope it bounces
33:14you know
33:22the lavender frozen yogurt i've never tasted it so the aroma of the lavender with the yogurt i would
33:29love to see that what's the gel juice and lemon is that everything it's the coconut
33:40interesting flavors there from saffron into the lavender and you know i'm a sucker for toasted
33:45coconut cakes so 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 pionono i think
34:01it's a very classical recipe i hope people like it as much as we do in spain
34:08it's fun for me it's a very nice dish the flavors work very well together but the texture of the
34:16pionono
34:17sponge is not there it was overwhelmingly sweet for me the yogurt does have a bit of a sour
34:24element but it wasn't enough to wipe off the sweetness of the of the sponge
34:30i actually did see saffron inside the sponge cake itself which for me was a 10 out of 10 and
34:36it
34:36just tastes absolutely amazing and the lavender frozen yogurt that was absolute joke that was a 11
34:42out of 10. mario you just smashed it frozen yogurt the lavender hit me straight away overall for like a
34:50really bougie jam roly-poly kind 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
35:08this this dessert it's mixed reviews for me i like the usually gel with lemon it's a bit citrusy it's
35:14nice the 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 master chef kitchen who is going straight through to our semi-finals the other four chefs
36:43are going to have to battle to stay in the competition
37:06chefs welcome back to the master chef 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 as chefs
37:18we asked our guests to vote for their favorite dish and the chef with the most votes is going
37:23straight 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 learned break
37:50master chef semi-finalist 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
38:34one hour and 45 minutes off you go and the best 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
38:57lunch 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 rib of beef and i'm going to glaze it with a mayonnaise onion glaze to give it
39:10a beef and
39:10onion sort of flavor honey roasted parsnip puree asparagus and chantonnet carrot fondant potatoes
39:16i'm serving it with two sauces a beef jus and a horseradish cream serving it with a side of
39:21cauliflower and truffle cheese a yorkshire pudding as well is that it how long do you think you've got
39:28yeah there is quite a bit to do yeah every single sunday for as long as i can remember we
39:37had a
39:37roast dinner so i'm very excited about this he's got this beautiful river beef he's sous-vying it
39:42so then he's going to get it in the pan and color it off and get that beautiful kind of
39:46crust over it
39:46so it's going to be perfectly medium red yorkshire pudding it's all about the heat and of course the
39:51batter sort of puffing up crispy on the outside now he's taking the little cauliflower florets and
40:00he's cooked them in beef fat and then he's got these amazing cheese sauce the mozzarella for texture
40:06red lester for color and cheddar for flavor smells amazing there's a lot of work here
40:12parsnip puree has got to be smooth fondant potatoes you have to be able to cut through it like butter
40:17i think it's quite a risky thing to be playing with i'm trying to elevate it but still keep it
40:22like recognizable as the dish it's supposed to be as well yes it's got to refine it but it's got
40:27to
40:28have the soul and the heart of a great british roast dinner chef you've had half an hour half an
40:34hour gone
40:40mario what are you preparing for us so today for family favorite i'm doing my mom cheesecake we have
40:45been eating it for the last probably 30 years i'll just give you a twist so i will bake it
40:50and i will
40:50blitz it and it will become an ice cream wow so mom's cheesecake is a baked cheesecake yes with eggs
40:56cream cheese and cream but you're going to turn it into an ice cream yes
41:04i don't have time to make a cheesecake i need a whole night on the fridge so i just thought
41:08maybe i can
41:09bake it and blitz into an ice cream and you have the caramelized flavor on top and all the flavors
41:14but
41:14into an ice cream my mom cheesecake is the best i can't make it different but it's not going to
41:18be
41:19ever better as hell taking the cooked cheesecake and then blitzing it up until it's creamy and smooth
41:26it's all about retaining the flavor of the cheesecake and i question whether or not
41:30you'll still have that intense cheesy flavor once it's frozen
41:36mario's also making a brandy snap basket to serve it in you need to mold it while it's still warm
41:42otherwise it can crack on you also they do not want this to be too thick because once it sets
41:47you don't want anyone especially marcus losing teeth it's got gels it's got compressed pear it's
41:53going to cut nicely through that rich cheesecake ice cream it will give you a nice company but not
41:59overlapsing the flavors because i want the cheesecake to be the main ingredient in the restaurant i work
42:04i always do the cheesecake and everybody love it and every time i do it i normally send pictures to
42:08my
42:09mom and i tell her the feedback from the people because i know she like it as well and when
42:12i
42:12told her i was doing ice cream she was oh that's a really good idea i'm sure she will be
42:16happy definitely
42:17i love a baked cheesecake especially a good one and this sounds like a very special recipe
42:23so mario has got to deliver on this ice cream
42:28chefs you're halfway through yes chef looking forward to these family favorites
42:35this dish is a lot about nostalgia it transforms me back 15 20 years ago you know
42:44so what has inspired this family favorite fact when i was a kid i grew up in a very huge
42:48family
42:48on saturdays evenings that my uncles used to gather you know to have a drink and also they will cook
42:54la
42:54pig through the night and then in the morning first thing it was for all the family to gather
42:59and just eat from that feast that they prepared over the night and i hope to convey that what i
43:05had in
43:06my childhood yes so that's a breakfast so that was how we started the day and then you go through
43:11all the trimmings of the pork do you get through one pig in a day yes how big is this
43:16family well
43:17i 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
43:37to see what the texture of the pork actually really is it's also reducing a cola which is going to
43:43be
43:43the sweet element the sticky element of the pork belly so you can have that distinctive flavor
43:48this is remind me so much of home the smell everything the texture you know it's something
43:53very special where you can smell home so sales dish is all about a family celebration so he's serving
44:02his carnitas on a bread filled with cheese and pork scratches
44:09we have battered jalapenos which are being filled with pork and potato which are called chili relleno
44:16the batter for the chili relleno is all about beating the egg whites and then adding the egg yolk
44:21and flowers so if i don't get the right consistency it will split so the whole thing is going to
44:28be ruined
44:29and then we've got this roasted tomato salsa as well so we've got some really interesting combinations
44:34and a huge amount of skill on show
44:39my family are really happy that i'm doing this dessert they're very proud because it's taking
44:45recipes that have gone through the generations as well it's very special
44:52so i've chosen to do a little medley of our favorite desserts okay from my great-grandmother's
44:57cookbook oh 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
45:13recipes a little bit because these are almost 100 years old i love that when you go to restaurants
45:21they've got four or five desserts they do this little assiette a little slice of everything and i think
45:25that's what this is going to be about it's almost like one step in the past but then george is
45:31modernizing it with her style so we have a strawberry ice cream that's going to go with a meringue meringue
45:37light fluffy crunchy on the outside madeleine is a little french cake it's a classic they need to be
45:46cooked on a high heat so it sort of has a nice crunch just very light golden on the outside
45:51and soft
45:52on the inside and then we've got an interesting take on a creme brulee she's cooked the creme brulee
45:58on the stove until it starts to split she then puts that into the blender and blitzes it until it
46:04cools
46:04down and comes back together as one and then lastly she's got essentially an affogato so a coffee
46:12ice cream and then she's going to pour a little espresso over the top of that great big strong
46:18coffee flavor i think is really important in a good coffee ice cream this dessert is all about my
46:23childhood in france and the favorite desserts that we would have something we really looked forward
46:30to as kids right chefs you've got eight minutes left to finish your dishes and cook yourselves a
46:36place in our semi-finals yes sir really all i've got left to do now is plate but even that's
46:44going to
46:45take up quite a bit of time i'm just making the brandy snaps and i'll be ready i'm going to
46:52cut the jelly
46:52um waiting for my madeleines to come out and then i'm going to coat them in dark chocolate and then
47:04it's really just assembling everything chefs 60 seconds left yes 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 ribber beef with onion glaze fondant potatoes
47:47parsnip puree asparagus chantanet carrots truffle cauliflower cheese yorkshire pudding filled with
47:56beef horseradish and watercress served with a beef red wine sauce combined with a horseradish cream
48:13your cauliflower cheese sauce i like that a lot i like your beef but i have to question why you
48:19cooked that beautiful piece of beef and you cut it up into these small little cubes it's a rib of
48:25beef
48:25and you had some beautiful slices you've got the fat on the bench that's the bit i want i think
48:30that's a
48:30classic case of overthinking something i love the horseradish with the rich red wine sauce there as
48:36well the yorkshire pudding is delicious this is overall a very accomplished sunday roast the onion
48:44glaze on the beef has a bit of sweetness to it which is nice the potato fondant's melting away they're
48:51beautifully cooked i really admire the amount of work you've put into this this is sort of food i cook
48:58all the time so not to get it completely perfect has frustrated me a little bit yeah i knew the
49:04beef
49:04was going to be an issue overthinking it for the refinement junior sous chef georgia has created a
49:12collection of french desserts based on her great grandmother's recipe book meringue with strawberry ice
49:19cream chocolate dipped madeleine creme brulee and 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 worm not too sweet which is
49:47nice against the sweetness of the meringue yeah my only criticism it's individual desserts it's not
49:53cohesive your madeleines 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 nice
50:16that it's gone through the generations and that i've done her justice private chef sel has cooked a
50:24trio of his guatemalan family favorites pork carnitas glazed in cola battered jalapeno filled with pork
50:32and potato and a pork scratching and cheese stuffed flatbread served with charred spring onion and a roasted
50:47tomato salsa the pork belly you glazed it with the cola in parts it's dry but there was one piece
50:54when
50:55you got the fat through that is delicious love that you've got the pork scratching inside of the flatbread
51:02it's a nice surprise i love that salsa i could eat that all day long just roasted tomatoes coriander
51:09it's pure simplicity for me it shines a light on using the simplest of ingredients you've got a pork
51:15belly some chilis and this flatbread and i think it's delicious i'm really enjoying your jalapeno pepper
51:21that you stuffed it's got a lovely kick to it there's a lot to like on this plate but i
51:27don't think it's
51:27refined enough presentation didn't really want to elevate it i should have probably but you know that's
51:36the memory i had and i wanted to do it that way i knew it wasn't refined enough i knew
51:41it might cost me
51:42but overall i'm happy head chef mario's dish is his take on his mum's baked cheesecake cheesecake ice
51:52cream topped with a honey tuile served in a brandy snap nest with fresh pear pear jelly and pickled pear
52:01gel
52:10the cheesecake ice cream is delicious but just so rich so sweet and a lot of it i'll have a
52:19couple
52:19of spoonfuls have a rest and then go back and have a bit more i really like the pickled pear
52:24gel on 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 snaps 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 favorite recipe
52:49you've created something else with it but it's far too sweet and i don't need that much even me the
52:55jelly it's just too chewy the brandy snap basket is just way too thick not as good as expected
53:02combination and the flavors obviously not well executed if it didn't go as good as a thought it would be
53:08it's fine i'll take it
53:18it's been an interesting day in the master chef kitchen especially when we know it's the semi-finals
53:23that they're fighting for georgia gave us a selection of dessert from her great grandmother's
53:30cookery book i enjoyed the flavors i thought the creme brulee the texture of it and the little crack of
53:35caramel on top good my only thing with george's dish is it was an individual little collection of
53:42desserts and there was nothing that kind of brought it together i loved sel's dish and i loved what he
53:50was representing i loved the jalapeno with the sweetness and of course the heat running through
53:56it but i was a bit disappointed the pork belly was dry if sel stays in the competition he needs
54:02to refine
54:03the details of his cookery luke's take on a roast he achieved an enormous amount his york's pudding was
54:10absolutely bang on the beef i like that onion glaze over the top i think that luke overthought the dish
54:17cutting up a rib of beef into cubes is criminal but it was still a good plate of food tasty
54:23luke he
54:25wanted to show off he did that he's got to learn when to cut back mario's dish i loved the
54:31story but
54:32he turned it into incredibly rich ice cream the brandy snap wasn't cooked enough it was too thick
54:38the concept i think he's onto something he's just not nailed it yet not one of these chefs wants to
54:46leave this competition at this stage but we have to make that decision it's just hard to put into words
54:53it means everything to me i want it so much and i would be so gutted to go home
54:59i didn't cook at my best ability today and i don't want that to be how i go home
55:04i don't want to go i don't want to you know my journey master chef to end here
55:09because i have more to offer i want to stay in the competition obviously i don't want to go home
55:14i really like doing 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
55:39we 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
55:56mario
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 of food
56:17i want to do like inspired by my evolution background so i think that's really great to
56:22i've been able to discover what i want to follow
56:27chefs congratulations you three are master chefs 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
56:44expectations for myself keep getting higher
56:47i can't quite believe it i'm very proud i'm gonna enjoy this moment because what is coming
56:53is this is huge as well yeah but i'm really enjoying this moment cheers cheers cheers congratulations
56:58well done semifinals
57:02next time it's the semifinals and the eight best chefs are back
57:08cooking off against each other extra chicken feet for marcus please as they fight for their place
57:15in the competition they're definitely winning i really like this genius yeah it's delicious you can have my one
57:23no
57:23no
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57:26no
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57:51no
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