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00:04It's the battle for the ultimate culinary prize.
00:10Brand new competition, brand new judges.
00:14Grace, let's find some talent.
00:1748 of the country's best home cooks...
00:20Come on.
00:21...have their hearts set.
00:24Oh, my God.
00:25It's fine, it's fine.
00:27Oh, no!
00:28Dropped it.
00:28On the coveted MasterChef Trophy...
00:32It is an explosion of flavour.
00:35This is absolutely yummy.
00:37Fantastic.
00:38Each week, 12 extraordinary amateur talents...
00:43I think I'm struggling.
00:44...battle for a place in the quarterfinal.
00:47There's something quite Dracula about this dish.
00:50Ooh, I know.
00:51But only the best can earn their passport
00:54to the ultimate cookery showdown.
00:58The 100 guests are here.
01:01Keep going fast.
01:03Cheers.
01:04If this has been cooked by an amateur, we all need to watch out.
01:17It's the start of a new competition.
01:20We've got cooks raring to go.
01:23And we have got the hottest seats in town.
01:26I've been cooking for over two decades.
01:29And if there's one thing that I can spot, it's talent.
01:33I think this competition is going to be tough.
01:36I live and I dream for the MasterChef apron.
01:42I just love food.
01:44It's kind of a love letter to my friends and my family and my wife and my dog.
01:50I'm so excited to cook for Anna and Grace, but I'm kind of terrified.
02:06Welcome to the MasterChef kitchen.
02:08Our first contestants ready to cook something delicious.
02:13Grace and I really want to get to know who you are as cooks.
02:17Get to know how your culinary mind ticks.
02:20Your first challenge is simple.
02:22Cook us your signature dish.
02:24A plate of food that says loud and clear,
02:28this is why I'm here.
02:31At the end of the challenge, we will choose the two best dishes
02:35and those cooks will get a MasterChef apron.
02:38The rest of you will have to cook again for the final two aprons.
02:43One hour, 20 minutes. Let's go.
02:49Better get on with it.
02:51Not wrecking, but very excited to be here.
02:55The competition has started.
02:57Wow.
02:58The signature dish in a restaurant is the best dish in the house.
03:02I want to see these cooks do their best dishes from their houses.
03:07This is a real test of, is my food actually good or are my family just polite?
03:13Technology program manager Janae grew up in a tight-knit Caribbean family
03:18where a deep love of food was passed down through the bloodline.
03:22My grandma came here in the Windrush generation
03:24and she was a cook in NHS hospitals.
03:29I'm very much cooking from the heart today.
03:34You look comfortable in the MasterChef kitchen.
03:38I'm glad you think so.
03:40Janae, what is your signature dish?
03:42A Thai green curry fried chicken.
03:45I mean, I love Thai green curry anyway, but you're making with fried chicken.
03:50I mean, everything is better deep-fried.
03:53Thai green curry was one of the first dishes that I learnt to make.
03:57We have a family friend from Thailand.
03:59His name is Soup.
04:01We'd all crowd around and watch him cook.
04:03So, I've got to make Thai green curry.
04:07I'm excited about this dish.
04:09This is inventive.
04:12She's making her own Thai green curry paste.
04:15There is lime leaves in there, there's lemongrass in there,
04:18and then marinating her chicken before it goes in the fryer.
04:22Genius idea.
04:24I want that chicken crispy.
04:29Construction company director Brendan was influenced to cook
04:33after taking on a Saturday job at his local butcher's when he was young.
04:39Being in the MasterChef kitchen and cooking for the first time is daunting.
04:43There's no two ways about it.
04:45But I'm hoping I can turn nerves into enthusiasm and excitement
04:49and set up a good dish, hopefully.
04:54This is the sort of dish that I would cook for special occasions.
04:57I should be cooking it today at home because it is my anniversary day with my wife.
05:00Pan-fried chicken with Madeira sauce, a mashed potato,
05:04some roasted onions and some carrots and a bit of chicken skin.
05:08How many years have you been married?
05:10I've been eight years.
05:11Congratulations.
05:12Thank you very much.
05:12Do you think it would be a good anniversary present
05:14if you came home with a MasterChef apron?
05:17Yeah, hopefully I can achieve that for her.
05:19Good luck.
05:19Thank you ever so much.
05:20Thank you ladies.
05:24There's some real core skills here.
05:27I walked past the bench at one point and the full chicken had a skin.
05:31I turned round and it had all gone.
05:33I set myself quite a task really, but hopefully there's enough time to get the dish out.
05:39Brandon has to be a bit careful about putting Madeira in a sauce.
05:42Vegetables bring sweetness.
05:43Madeira also brings sweetness.
05:46So if he gets that balance wrong, it could be too sickly sweet.
05:51Okay guys, 20 minutes gone.
05:54You've got one hour remaining.
05:59Born to a Bangladeshi father and Pakistani mother, charity consultant Sabina is passionate about the traditional South Asian flavours of
06:08her heritage.
06:11My signature dish is an achar sea bass with turmeric rice and spiced spinach and a yogurt curry sauce.
06:19It's my take on this Bangladeshi fish curry, which also is combined with the Pakistani influence of the achar sauce.
06:32What makes it achar sea bass?
06:35There's two spices.
06:36There's fenugreek and nigella seeds, which my mum used in her cooking.
06:41Pickle gives us this pickled flavour to the sauce.
06:43So that's why it's achar.
06:45I grew up eating this and it brings back familiar memories of my childhood.
06:55Sounds really interesting.
06:57But all of her elements have spice in it.
07:01On the fish, I'm going to be putting red chilli powder, paprika, cumin and also a little bit of fenugreek.
07:09Jean needs to really control how she adds those spices in or otherwise it's just going to be too much.
07:17What worries me with Sabina's dish is that she's taken something that she's cooked for decades, deconstructing it to make
07:24it fancy for the MasterChef kitchen.
07:30IT teacher Matt from Bradford.
07:32It almost looks like I know what I'm doing.
07:35Only fell in love with food when he went travelling in his twenties.
07:40He now spends his time cooking for his wife and Ollie, his nine-year-old border collie.
07:46I love baking for my dog.
07:48Every year for his birthday, I'll bake him a little cake.
07:51And there is never any complaints from Ollie for Collie.
07:55So let's hope Grace and Anna are the same.
08:00I love desserts.
08:02Every day I will have 90% dark chocolate and I love sesame.
08:06So we've got a dark chocolate Delis with a miso caramel sauce, tahini cream, black sesame, praline crumb.
08:15This is pretty fancy pants.
08:17Yes.
08:18So you're into the finer cuisine?
08:20Mmm, I'm into everything.
08:23I'm a new cook.
08:24I didn't grow up cooking.
08:26I didn't eat an egg until I was 25.
08:32This is a dessert for people that don't always choose the sweetest thing on umami.
08:37But then if it takes it too far into umami, you've basically got a savoury course.
08:44It's a very, very ambitious dish.
08:48There's a lot of technique and timing here and there's also a lot of temperature control.
08:52If the chocolate Delis doesn't set, then I've had a bit of a shocker.
08:58Okay, we're halfway.
09:03This could be my kitchen from now on.
09:0739-year-old financial assistant and mum of two, Sam, has dreamt of entering the competition for over 15 years.
09:18I'm definitely a MasterChef superfan.
09:20I think I've watched pretty much every series.
09:22And I always think, I can do this.
09:24I want to have a go at this.
09:26Like, just get me in that kitchen.
09:28I'm going to get this off my list before I turn 40.
09:36I'm making for you a fillet steak with triple cooked chips, a parmesan and lemon crumb and a peppercorn sauce.
09:44Since I was a kid, I've always loved that.
09:46Like, when we were on holiday, I'd have my pepper steak and chips and that would be me for two
09:50weeks every night.
09:50And then my mum sort of started recreating it at home and that's like the family dish of like, oh,
09:55if it's a treat night, then we'll have the steak and pepper sauce.
09:58We're a big foodie family.
09:59If we're cooking, there's like ten of us in the background and the dogs and the kids and this is
10:04more stressful.
10:05Are you the best at making this family dish?
10:07Of course.
10:11It needs to be a beautifully cooked steak.
10:14Brown, burnished on the outside, a little bit bloody in the middle.
10:18And I want a lovely, buttery peppercorn sauce that means business.
10:24I want there still to be whole peppercorns in that sauce.
10:30We all love steak and chips.
10:31If you're going to cook steak and chips in the MasterChef kitchen, it has to be the best steak and
10:35chips you could ever produce.
10:39I don't want to freak you out, but you've got 20 minutes left.
10:48Nepali-born Rose Dip credits his mum for teaching him how to cook the familiar flavours of his childhood.
10:5516 years after moving to the UK, he now lives in North Shields with his partner and their sausage dog.
11:03I feel like there isn't a lot of visibility around Nepali's food, so I'm really excited to show my heritage
11:10to the judges, but also slightly nervous about what they might think.
11:15I love coming to somebody's bench and finding things I don't even recognise.
11:20So the signature dish I'm making is a love from my hometown, Dharan, in Nepal.
11:25And I'm making spicy aludum that my mum used to cook all the time, which is potato with cumin, nigella
11:32seeds and pork belly with cumin and coriander.
11:35Then I'm making dal, where I will be adding the Himalayan chives, which is the jimbo that you're holding.
11:41So Nepalese flavours.
11:43Yes.
11:43What brought your family here?
11:45So my dad was a Gurkha, so he served the Queen, and I moved here when I was 17.
11:52That pork laden with all of its own spices.
11:57It needs to be soft and yielding. It can't be overdone.
12:03I always thought dal was lentil-based. This is black-eyed beans.
12:08I think it was all right. I just need to elevate it a little bit.
12:12I cannot wait to taste this dish.
12:15We've got three and a half minutes left.
12:19Oh, yes, get in there.
12:3090 seconds to go.
12:34We really should have things on plates.
12:38Chickens cook lovely, yeah, so...
12:40I'm really happy with that.
12:47Moment of truth.
12:50Medium rare.
13:03OK, so that's it. Time's up.
13:05Did we enjoy that?
13:07Yes, I think so.
13:09We did it.
13:11Brendan, come on up.
13:16Construction company director Brendan's signature dish is pan-fried chicken breast with buttery mash, roasted onion and carrots, crispy chicken
13:27skin, mushroom and black garlic puree topped with crispy black pudding, and a Madeira wine sauce.
13:34Your presentation, I think, is really fantastic.
13:44Your mash is mwah. It is beautiful. Full of butter.
13:50Your chicken is really beautifully cooked. It's not dry, but your sauce is too sweet.
13:55That needed slightly less Madeira in there.
13:58But I am impressed that you got all your elements done.
14:01I think that's the best chicken skin I've ever tasted.
14:05It's so crisp, so full of flavour.
14:09It's your anniversary today.
14:11It is.
14:11Can you tell your wife thank you from me?
14:15I think I set myself quite a tough challenge in the amount of work that I had to deliver, but
14:19Grace then said that it was a fantastic chicken skin and that's good enough for me.
14:27Technology program manager Janay has cooked a play on the classic Thai green curry chicken thighs marinated in chili lime
14:35leaves and lemongrass deep fried on a coconut green curry sauce served with jasmine rice.
14:50The Thai green curry flavours inside that fried chicken, you know, is just perfect.
14:59Skin is crispy. Getting your lime leaves, your lemongrass, your shrimp paste, that is excellent.
15:05I'm going to eat this morning, noon and night.
15:09Love the Thai green sauce. It's silky. It's sweet in all the right places. It's spicy in others. Impressive.
15:20I could eat the whole lot. I could eat all of that.
15:24To have professionals critiquing your food is a foodie's dream. I don't think I'll ever get over that.
15:34Highlighting Bangladeshi and Pakistani flavours, charity consultant Sabina has cooked sea bass marinated in paprika, cumin and fenugreek, topped with
15:44crispy curry leaves and onions.
15:46With masala spiced spinach on turmeric rice and an achar yogurt sauce flavoured with tomato, fenugreek and nigella seeds.
16:03The yoghurt sauce is outstanding. It's tomatoey and sweet and playful, but bang, it means business.
16:11And the spinach. I love that kick of chilli coming through.
16:16I was a bit worried about spice being in everything and would they fight each other for attention?
16:22No, they don't.
16:24Your fish, it really honours fenugreek.
16:27The skin isn't as crispy as I hoped, but I liked the addition of the crispy onions and the curry
16:34leaves because it brought in the texture.
16:36So well done.
16:40I felt so emotional. I've used more spices than I can count, which is pretty much indicative of Bangladesh and
16:48Pakistan.
16:49So I'm fully proud of what I achieved.
16:57Financial assistant Sam is serving her family favourite, fillet steak on garlic and thyme mushrooms and buttery green beans.
17:06With a parmesan and lemon crumb, triple cooked chips and a peppercorn sauce.
17:21Your beef has been nicely seared on the outside. We've got a medium rare centre, your triple cooked chips.
17:28I like a chunky chip. It's got like a crunchy edge to it, but a touch of seasoning and the
17:33whole dish would be elevated.
17:35I like the sauce, but you've taken the peppercorns out of it, so it hasn't got that punch.
17:41You're holding back with that.
17:45I mean, there's always room for improvement, isn't there?
17:48Breathe again.
17:50If I have to cook again, then so be it.
17:54Digital portfolio manager Rose Dip's Nepali dish is spicy potato, tomato and nigella seed aloo dham
18:02on carrot pilau rice with cumin, coriander and timo-peppered pork belly
18:08and a black-eyed bean and jimboo chive dhal.
18:15The aloo dham, the nigella seed, the tomato and the garlic mellows really well together when you eat them.
18:23And it is a really unique dhal.
18:26I can absolutely taste the jimboo in that. This is excellent. Well done.
18:31Thank you. Thank you so much.
18:33I love the use of timoro in the pork belly. It just gives it this sweet, fizzing liveliness.
18:42You've browned it beautifully, but there is still a stickiness about it.
18:47I love that you're bringing Nepalese food into this kitchen.
18:51You need to pinch me, for sure.
18:54It's my mum's recipe, so I'm really, really chuffed.
18:56I've done a good job and I think she'll be proud of me.
19:01Finally, it's IT teacher Matt with his signature dessert.
19:05A dark chocolate delise topped with tahini cream and a brown butter tuile.
19:10served with a black sesame and praline crumb, fresh blackberries on blackberry gel and a miso caramel sauce.
19:25I love the delise. It's for real chocolate lovers.
19:28It's got that rich kick and the sesame crumb is just the right amount of sesame and crunch and sweet
19:38and a little bit salty as well.
19:41Your vanilla and your tahini cream, it's really yummy, but you've obviously split it when you whipped it.
19:47Your miso caramel, just a little heavy handed with the miso.
19:54Slightly disappointed that I just split that cream right at the end, but you know, dessert's a risk.
20:01We just had six fantastic dishes. I feel like I know you all better.
20:10There was two dishes in particular that we thought really stood out.
20:15Well done, Janae. You have secured yourself a MasterChef apron.
20:19We have one other apron to give away.
20:26Rose dip.
20:28Come and collect your apron.
20:33Can I run?
20:42Wasn't it?
20:43Well done. Enjoy putting those on.
20:51i just want to hold this and not let go i'm so overwhelmed i'm so happy i could scream i
20:58could
20:58cry over the moon i really hope it's a start of a long journey in my chefs but i'm also
21:06equally
21:06trying to soak up this moment and just take it all in right now yeah
21:15don't be disheartened there are still two aprons here on offer this is a classic recipe challenge
21:24we want you to cook one of my favorite brunch dishes an irish potato cake with perfectly poached
21:31eggs smoked salmon wilted spinach and hollandaise you have all of the ingredients on your benches
21:38you also have a basic recipe but it's without timings and measurements so it's important that
21:45you use your cook's intuition to nail this recipe 45 minutes to get yourself an apron off you go
21:57the recipes shows the ingredients on there and a bit of methodology but there's a few blanks i think
22:03i can probably figure it out as i go along but we are asking for core skills here poached egg
22:12hollandaise sauce things that they should know how to do if they want to go far in this competition
22:20the question is can they perform underneath that pressure
22:26i have made hollandaise before but if i ruin the hollandaise sauce my dad will kill me because on the
22:30way up here he was like this is how you make hollandaise don't forget your dad foresaw what was
22:35going to happen in here he did told you about the hollandaise i'm not quite sure how to cook a
22:40Irish potato cake though so don't tell Anna Sam doesn't seem flustered she seems to be in control
22:49think i'm okay a really good potato cake is potato flour egg and then fry them in a little bit
23:00of oil
23:01or butter i hope it looks something like that what we're looking for is a light fluffy but golden brown
23:12potato cake is this something that you've made before no poached eggs do you make them for your
23:18family on a sundae no oh dear is there anything on this dish that you are feeling happy about
23:27matt the smoked salmon it's already smoked if matt digs deep i think he's probably got the instinct
23:34and the knowledge because it looks like i've had a nice potato cake a good hollandaise for me is
23:42heavenly it's rich from the butter and it's sharp from the lemon vinegar but you have to create balance
23:51hopefully it's going to taste fine critical moment when you're making hollandaise is cooking your eggs
23:56you need to whisk it the whole time and then to take it off the heat and slowly add their
24:01butter
24:01if they leave that on the heat it's going to be scrambled eggs
24:05it looks like a hollandaise that i don't believe it yeah it really does look like a hollandaise
24:11how have you done that man i don't know a bit lemony though
24:18i want that hollandaise to coat the back of the spoon
24:20don't want it to be so thin if that's just like soup around the potato cake
24:26hollandaise is too runny at the moment so i'm just trying to put it back together
24:30and hopefully have it done in time okay guys that's 20 minutes gone now you've 25 minutes left
24:40do you think the hollandaise is the biggest challenge in this recipe um it's probably the
24:46biggest unknown for me yeah brendan's just added flour to his hollandaise just to thicken it up yeah
24:54if you add flour to something you have to cook it i am not looking forward to tasting that
25:01i think i'm struggling with the hollandaise if i'm honest
25:06poached eggs lovely runny egg with a uniform shape they need to have a big deep pot of water
25:15as the eggs drop in they get swirled around and it takes exactly three minutes to cook
25:25i can see in front of me one very prettily poached egg
25:29what's your technique i'm trying to make sure that i do the little swirl
25:33in the water so that i can make it form into the perfect circle
25:36i think it seemed to be working and i love eggs so you can't go wrong with that
25:40are all the eggs going to be as nice as this one yes they are definitely
25:46sabina she's like i got this you know prepare yourself for a delicious brunch dish guys
25:55is brunch nearly ready brunch is nearly ready thank you brendan they're starting to talk back
26:02it's brilliant i feel like i've done everything okay guys final minute you need to be adding
26:10the last touches to your dishes now
26:27i'd eat it absolutely
26:32okay that's it guys time's up step away from your benches
26:38hollandaise got there in the end
26:46we asked you to make a light fluffy potato cake with perfectly poached eggs serve it with smoked salmon
26:53and a glossy hollandaise right sam you're up first
27:05you hadn't made potato cakes before but the potato mix you've used is absolutely spot on beautifully
27:12cooked two lovely poached eggs but your hollandaise sauce could have been cooked out just a little bit
27:18more so that it creates a much more glossier thick sauce it kind of runs off as opposed to sitting
27:25on top
27:25of the egg but seasoning is very good
27:30i was worried about my hollandaise sauce splitting at the last minute so
27:33i decided to take it off heat but i don't think it was a disaster brendan you're up next
27:45the poached egg did seem to be losing a lot of its white but the yolk runny potato cake soft
27:53seasoned
27:55your hollandaise sauce too much vinegar in there and there is a strange gloopy texture when you added
28:01a bit of flour into it just a smooth smidge i knew it was wrong sometimes when we're cooking and
28:06something's
28:06not working we should stop and start again it was a tough challenge if i'm honest i think i'll probably
28:14just let myself down a little bit with the sauce sabina
28:23your eggs are absolutely perfect they hold their shape they're running
28:28the potato cakes you've got them absolutely bang on your hollandaise has a lovely acidity to it
28:34and seasonings this is a really good dish thank you
28:42really i hadn't made many of the things before but i decided to embrace it and i'm proud of what
28:47i
28:47produced matt it's your turn
28:56the potato cake is slightly dry in parts your hollandaise you got the technique right
29:02but a bit heavy-handed with your seasoning and with your acidity the egg is beautifully cooked
29:09however the hollandaise sauce is vicious it's a good thing right not in this case
29:18when i saw all those ingredients on the table my heart absolutely sank because i thought
29:24this is not going to go well that was a fantastic round but we can't keep them all
29:36sabina is one to watch there is instinct oozing out of her as a cook perfectly poached eggs beautiful
29:44little potato cakes i think sabina deserves an apron brendan showed real fight but he was struggling
29:53the hollandaise really let him down there's no denying that sam's hollandaise could have been a
29:59little bit more cooked but i was really really impressed by her potato cake and her seasoning throughout
30:06technically matt's hollandaise was as close to the texture of what hollandaise should be but the
30:13flavor was unpleasant and this potato cake was quite dry what are we going to do anna
30:21although cooking is a hobby it's become much more than that and this whole master chef experience
30:26it's amazing i'd love to have an apron i think anyone in this competition that's the
30:32the whole point of it fingers crossed i don't want to go home yet i'm just dying to cook again
30:37get back in that kitchen and just show them what i can do
30:50two aprons left on offer we've made a decision
30:56the first contestant the first contestant getting an apron is sabina well done sabina
31:08the second cook getting an apron is
31:18sam
31:23matt brendan thank you so much sadly you're leaving the competition
31:32it's been a fantastic day and i'd love the journey to have continued it'll always be the hollandaise
31:36sauce for me i think that was probably my nemesis i've had such a nice time i've put out some
31:43dishes
31:43which i would have eaten maybe even my dog would have eaten so you know i've got to be happy
31:49with that
31:53congratulations you two oh my god i can't believe it come collect your aprons
32:02oh my god well done thank you thank you what are we doing now our aprons on i feel absolutely
32:13exhilarated and over the bone definitely excited for the future oh it suits you can i sleep in it
32:24i can't believe it as if i can sleep
32:42nice aprons
32:45but in the masterchef kitchen we never rest
32:49you're now cooking for a quarter final place we have invited some very special guests to join us
32:59they are the finalists from last year sophie segrue claire seren and the winner harry maguire
33:09you've an hour and 15 minutes to cook two of the best courses you've ever cooked in your life
33:16at the end of this one of you will be going home
33:21give it everything you've got start cooking
33:28i actually have to do this now i need to make all of these things
33:31in like an hour let's see how this goes
33:40just trying to stay focused
33:48rose dip you started strong in this kitchen what's cooking today a chicken and cabbage joe momo which
33:54is a nepalese dumpling with soybean and tomato sauce i love a momo earliest memory of my mom making it
34:04in the
34:04house bringing everybody together and you try to kind of pitch in homemade dumplings are the best
34:13the key to a good momo is that you have to have thin dough so i'm just rolling my dough
34:19thin enough to
34:20hold my filling when i steam it if it's thick it's more likely to unravel that beautiful ginger chicken
34:28cabbage filling it should really just be an explosion of flavor there's a very specific way of wrapping
34:35the momo you've got the half moon and then you would only just do that i hope i've mastered it
34:43over the
34:43years but if i don't get my momo right i am very nervous about what my mom will think but
34:48also a whole
34:49entire nepalese community that i'm representing i thought that was a recipe at your bench that's
34:55this is your family in pictures yes it doesn't feel like it's just me on this journey it feels like
35:01my
35:01whole family what's your main pan fried cod marinated in loads of cumin with yam potato mash and then
35:11i'm making a garlic and timur pepper sauce i just want to take them to nepal really through my food
35:16today so fingers crossed i like the idea of marinating the fish in spices as long as it gets
35:25the balance right i still want to taste the cod but i want the cod to be complemented by that
35:30cumin
35:33cream white wine sauce but then he's adding that lovely timur that sherbet-y nepali spice that
35:40he's so proud to use that's exciting just trying to work as fast as possible
35:50i do have a little bit of confidence after my my very first cook it's affirmed that
35:58the crazy ideas that live in my brain someone else might enjoy them too
36:07i'm gonna make a sri lankan tiger prawn curry with jamaican rotis if you saw me and my family
36:14eating a bowl of prawns together it's feral so the curry is inspired by the curries that i ate when
36:22i went to sri lanka and rotis are something that we eat a lot in in the caribbean so i'm
36:27really trying
36:28to bring my culture with the culture of sri lanka i love a sri lankan curry the coconut and the
36:39cumin
36:39and the turmeric but a good curry sauce takes time to spread its wings and she has not got any
36:48pet curry i've made it a million times and try not to chop my fingers off in the process
36:56and the jamaican roti she's going to put spring onions and lots of butter through that butter is
37:02the fastest way to my heart i just need them to taste good that's all i used to work in
37:09a cupcake
37:10shop it was my very first job and my favorite thing that they made was the blueberry cheesecake
37:16i'll never forget it so i'm gonna make a layered uh lemon cake with cheesecake icing and blueberry
37:26compote janae is the mistress of reinvention she's taking memories of a blueberry muffin that she enjoyed
37:35in a shop she worked in and elevating it a really delicious sponge should be light and fluffy
37:52you look bright-eyed and bushy-tailed i'm pretending i'm having an eid party in my head so i've been
37:58singing along trying to calm myself down what's cooking sabina so i'm making a piazzu which is a
38:05lentil and onion fritter combined with green chilies coriander and turmeric it's like a fritter that you
38:12eat in bangladesh in ramadan can you fritter a lentil today you will have it and you will see you'll
38:18never go back to regular onion bhaji's again when somebody says they're going to make fritters my heart
38:26flutters a little bit because i want a perfectly crispy fritter on the outside and something soft
38:33on the inside a good balance of spices in there
38:40my main course is my grandmother's table reimagined it's a sunday chicken curry that she used to make
38:47but i've kind of deconstructed it it's usually the makni sauce is just butter and tomatoes and fenugreek
38:52but i'm introducing some additional spices including cumin and coriander sounds like uh your passion for
38:59cooking may have come from your grandmother definitely i was in boarding school in india
39:05for two years and i ate a lot of amazing food which inspired the makhani sauce and so i just
39:12want to
39:12show the judges what else i'm capable of and to not stop ever
39:23my menu today is quite classic so there isn't really anywhere to hide also i don't want to over
39:29complicate things and be rushed for time i want to make sure that i really nail it and don't make
39:33any
39:33mistakes we've got a pan fried fillet of sea bass with a pomp puree samphire roasted asparagus and
39:43a beurre blanc sauce in 2021 my dad had mouth cancer and he had to have most of his teeth
39:48removed
39:48so when it was like father's day like during his recovery i'd try and make a dish that wasn't too
39:52sort of crunchy and he could eat the same meal as what we ate
39:57beurre blanc is buttery heavenly silky sauce but difficult to get right and if you're giving me
40:05potatoes they better be nicely seasoned and with loads of butter no lumps
40:13last year we went to the amalfi coast for a weekend and obviously there's lemons everywhere
40:17everything's lemon lemon lemon so is a lemon posset with a pistachio praline and raspberry cooling
40:25lemon posset is just sunshine in a bowl but if it doesn't set splits or is too tart it can
40:33be unpleasant
40:40right guys that's 20 minutes until the first course is served rose dip that'll be you
40:56so lovely to be back it's definitely a lot easier doing the eating than the cooking
41:00since masterchef i actually started my own catering company food is now the dominant
41:04force in my life and that wouldn't have been possible without masterchef
41:09i remember doing this challenge i was so nervous but it's really important for them to stick to their
41:15style stick to their guns and really just show their personalities in their menus
41:23i came with a huge appetite ready to hopefully experience four incredible cooks beautiful dishes
41:32total stress next door we need to put an apron on and go out there and help them no soph
41:36no
41:39the time has really escaped me
41:43chicken and cabbage joel momo nepalese dumplings i'm always happy with the word dumpling it's just
41:50a balancing act of making sure that they're wrapped correctly and we get lots of substance and flavor
41:54in there i'm just steaming my momos for about 15 minutes which is what i've got the tomato and
42:00soybean sauce sounds absolutely wonderful i'm hoping there's enough acidity in there to give it a nice
42:05balance i'm not going to have time to pass this i'm just going to have to go it's very grainy
42:12you've got a couple of minutes left how are you looking i'm almost there i think
42:16are the momos ready list it yes i think that looks really good
42:25anything else no i'm happy time to go go go go right violin good luck
42:39today i've made for you a chicken and cabbage nepali momo with a soybean and coriander and
42:46tomato sauce i hope you enjoy it thank you it's elegant and i'm excited
43:00technically that dumpling is really good beautiful napping around the edges they're not an easy thing
43:05to get right and the chicken filling is actually nicely seasoned i only tried the tomato and soybean
43:11sauce i didn't really get too much of the tomato flavor which is a bit of a shame i would
43:15have loved
43:16a little bit of heat from it as well feel the dumpling wrapper is a bit too thick but the
43:22chicken filling is delicious the sauce i was expecting tomato and soybean it's really subtle
43:30got lots to do 15 minutes until your next course thank you pan fried cod and cumin
43:39i did card in this round you want a better color but you don't want any inside undercooked
43:44the yam and potato mash i'm hoping there's a good balance of both of them and you get the
43:49yam coming through and not just potato three minutes roasted the garlic and timo pepper sauce
43:56i think is going to be a really difficult balancing act so you don't overpower the cod
44:00let's get this sauce into the jugs
44:05that's your final one going on now thank you
44:15i've made a pan fried cod marinated in cumin yam and potato mash and garlic and timber sauce
44:30the cumin rub is fabulous on a perfectly cooked piece of cod very tasty i really love the yam and
44:38potato mash the yam gives it a little bit of a different texture that sauce is amazing that garlic
44:44and timo pepper has got a lot of depth to it the cumin a hundred percent is complementing the card
44:51beautifully cooked i would eat the whole lot i feel exhausted after that round it was incredibly hard
44:59so just taking a moment to breathe really so much to do okay well keep going you've got 15 minutes
45:05keep an eye on those prawns
45:09they're getting a bit of a char on them i just need to be careful that they don't overcook
45:14an hour and 15 minutes is not a lot of time to reduce complex sri lankan flavors
45:22i want tiger prawns that are joyous and swimming in a bath of this amazing curry sauce this is an
45:29insane amount of work to do i've definitely bitten off a lot and rotis where are they cooking needs
45:37that lightning speed right now i love a buttery flaky roti pillowy and soft so that is right up my
45:45street
45:46time to take your food and service
45:53it smells delicious janae has cooked a tiger prawn sri lankan curry flavored with coconut green chili
46:01cumin and coriander topped with crispy curry leaves and served it with buttery jamaican roti bread filled
46:08with spring onions that sauce is absolute knockout isn't it it's got loads of body creaminess as well
46:17that spicing for me is perfect prawns are cooked really well butterfly beautifully bit of char on them
46:22the roti that's really nice flaky pulls apart there's a nice char on the outside
46:29i love that curry that lovely sri lankan coconutty heat she has shown us that she understands flavor
46:39so you have 15 minutes i do i do a sponge is really bold rather than a biscuit base you
46:49would normally get
46:49with a cheesecake which offers the textural difference obviously we want a nice moist sponge
46:55but is it going to be too sweet i'm really hoping the lemon flavor gives it that little bit of
46:59bitterness that we need time to go
47:08janae's dessert is a lemon and blueberry muffin reimagined
47:12lemon sponge cake topped with lemon mascarpone cheese and a blueberry compote
47:17garnished with lemon thyme and blackberry
47:24i think everything on the plate is really well made to be honest it's a lovely flaky light sponge
47:31the cheesecake cream is fab and so zesty with the flavors of the lemon the blueberry compote
47:37is really lovely it's a nice balance of sweetness and the lemon cuts through that
47:43this is a good cake i would definitely enjoy this with a cup of tea i'm really impressed by this
47:51i'm quite confident in and how the flavors turned out but it was the craziest experience in the kitchen
47:57i've ever had 15 minutes until you're serving your first course great okay i'm doing good on that
48:04you make my heart sing oh that's the reaction i want
48:10bangladeshi chili coriander and ginger spice lentils and onion fritters
48:15i'm really happy with how they turned out they're nice and golden lentils can be quite dense don't want
48:21to lose that lovely unctuous crispness that comes with an onion fritter
48:26i'm a big fan of tamarind i really like the sourness and with the date chutney hopefully they
48:31marry up it's a big balancing act texturally and flavor wise is there anything else to go on the plate
48:38no that's it let's go thank you
48:47i've presented to you bangladeshi fritter with lentils and onions with a side of tamarind and date
48:54chutney thank you thank you
49:02those lentil and onion fritters are so crispy a little bit of heat but not too much because then
49:08you've got the heat from the chutney fantastic the balance between the onion and the lentils is bang
49:14on i think that's superb i can't fault it extraordinary crunchy lentily oniony bullets of joy
49:25there's a great balance of spice and flavor in there 15 more minutes 15 more minutes we're supposed
49:33to tell you that sabina let me put the timer on chicken and buttery makhani sauce with alu palya
49:41spiced mash and gujarati carrot salad that is a lot of spice everything looks like it's in order what
49:51else have you got to do i just literally have to take the sauce and put it in a jug
49:55buttery makhani sauce
49:57i want it to have a lot of depth of flavor and that takes time how are you happy i
50:03feel really happy okay
50:11inspired by her grandmother's chicken curry sabina has served pan seared chicken with alu palya turmeric
50:18chili and cumin spiced mash gujarati lemon and mustard seed carrot salad and a buttery tomato makhani sauce
50:27spiced with fenugreek chili cumin and coriander
50:36that makhani sauce isn't what i was expecting some nice spicing through it but it's actually a lot
50:41sharper but it works really well with the chicken the potatoes are really really textured curry leaves
50:48go in through it which is really nice such distinct flavors of spices in each thing they don't clash
50:53with one another she's done brilliantly the chicken is beautifully cooked it is an explosion of flavor
51:03i cooked so many of the things that are about my family
51:10i feel super happy but also simultaneously very emotional
51:19sam's main course is really classical you want that sea bass nice and crispy nice and soft in the
51:25middle as well is it all going to plan timing is a bit stressful
51:31palm puree hopefully we won't have any lumps and that furblanc sauce will be nice and buttery
51:36a little bit of acidity are you happy with your sauce i am happy with the sauce
51:43come on you're almost there you're almost there keep it up keep it up
51:49you're out of time grab your dishes and serve
51:58i've cooked for you pan fried fillet of sea bass chive
52:02palm puree roasted asparagus crispy leeks and a beurre blanc sauce enjoy
52:15fish is cooked nicely it's flaking away but those leeks were a little bit greasy for me
52:19the beurre blanc is really buttery nice amount of acidity but the mash is lumpy
52:26we probably don't need the leeks and the asparagus but i'll forgive all of that because i'm in fish
52:32and beurre blanc heaven the fish the skin a little bit wobbly but the beurre blanc
52:39is the star of the show here but the potato there's a few lumps in it
52:51lemon posset is a thing of glory when it's done well
52:55perfectly set cream pop your spoon straight through it like silk
53:01i don't like anything too sweet so my only concern is the raspberry kool-aid and praline
53:07do because praline can be quite sweet you would call them as a crumb well it's praline because i
53:14didn't and i didn't want to blast it because i like having some big crunchy bits and some smaller bits
53:19are you happy i am happy yeah yes
53:27i've made for you a lemon posset with a pistachio praline and a raspberry koolie
53:39i would say it's bordering on too sweet for me personally but i'm definitely getting the lemon from
53:45that posset pistachio praline works really really nicely the posset it is a little wet given a little
53:51more time in the fridge that thing had been banging this sauce for me it's got a good raspberry flavor
53:56but i think it's too tart this praline crunchy crumb you need to refine it right down so that you
54:04could
54:04eat it without bits sticking in your teeth it all came together in the end i was really
54:11up against the clock so i'm pleased i couldn't have done any more
54:17tough round pressure that they'd never experienced before but it is through pressure you discover diamonds
54:32the dining room loved sabina's food she definitely goes through to the quarter-final janae she definitely
54:43shows us she understands flavor she is creative a really authentic sri lankan curry fragrant with coconut and
54:53there was something about that dessert that made me keep going back for more i think janae has done
54:59enough to earn herself a place in the quarter-final rose dips momo although the chicken was definitely
55:06succulent the sauce it was sitting on tomato and soybean was so subtle but the main course the cod was
55:15perfectly cooked and i thought the balance of the cumin on the cod was really lovely
55:20sam's burblank was excellent but if you're going to do palm puree it should be silky it should be
55:25smooth it was lumpy the lemon posset it was tasty but it was a little bit loose and the pistachio
55:32praline needed a little bit more finesse
55:36this whole experience has been amazing i've got the fire in my belly now i just hope i've done enough
55:42i am crossing everything right now guys thank you so much you managed to impress our guests
55:57and us but only three of you can go through to the quarter-final
56:05the contestant leaving us is
56:16sam thank you for all your hard work thank you well done guys you've got so much passion and love
56:23for
56:23food you did a great job i am still on a high even though i didn't get through i've got
56:31my ape
56:31and i've had an amazing time and now i can sleep for a week congratulations you three you're through to
56:40the quarter-final i don't think i've ever been so proud of myself i'm just going to try and ramp
56:47it
56:47up and deliver even better exciting and flavorsome food
56:53today's cooking was one of the probably hardest things i've done
56:56in my life and i've done many hard things so yeah definitely one in the memory book for sure
57:05i cannot believe it the master chef kitchen is unlike anything i've ever done in my life so
57:11bring on the quarter-final but also help
57:19next time okay six more home cooks oh my lord compete for the right to wear a master chef apron
57:32fabulous before battling for a place i love this in the quarter-final the flavors are delicious this is
57:40really hitting the spot
57:42so
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