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00:04it's the battle for the ultimate culinary prize 48 of the country's best home cooks
00:13come on have their hearts set oh my god it's fine it's fine oh no i dropped it on the
00:22coveted
00:23masterchef trophy it is an explosion of flavor this is absolutely yummy fantastic each week 12
00:33extraordinary amateur talents i think i'm struggling battle for a place in the quarter
00:38final there's something quite dracula about this dish but only the best can earn their passport
00:46to the ultimate cookery showdown the 100 guests are here keep going faster if this has been cooked
00:56by an amateur we all need to watch out who's got the vision the perseverance and the creativity
01:03to rise to the top let's find some future stars
01:17the masterchef heats continue and six more ambitious home cooks are about to take their shot
01:25of becoming this year's champion feeling very nervous i may not look it but i am under here
01:33i'm like shaking like a leaf i'm super excited to get corona and grace cooking is my love language
01:38so i think it'll be amazing to really show them what i can do
01:44i've got every feeling imaginable that comes in waves i'm not here to take part i'm here to win
01:57the masterchef kitchen welcome to the masterchef kitchen i'm sure your friends and your families
02:02have told you that you can rustle up a wonderful bit of dinner but now it's time to show us
02:08what you've
02:08got we want you to cook us your signature dish we're not looking for much we just want you to
02:18make
02:18fabulous food that looks amazing and reflects you the cooks who create the two best dishes
02:27will win a masterchef apron the remaining four don't worry you're not going home you're coming
02:33back to fight again for the last two aprons an hour and 30 minutes start cooking
02:44it's completely surreal being in the masterchef kitchen i imagined myself here growing up but
02:49it's incredible to actually be here and actually be experiencing it live and in person it's wild
02:59london-born matt has british canadian and east asian heritage when cooking at home he loves to draw on
03:07the japanese flavors he grew up with what do you do when you're not cooking currently i'm halfway
03:16through a mass phd but before that i was a mass teacher for nine years so teaching maths wasn't
03:21enough maths for you you decided to go and study maths he didn't scratch the itch what's your signature
03:28dish yeah this is kind of based on my girlfriend's favorite dish poached sea bream with spicy tomato and
03:34brown crab sauce that sounds so delicious but also doesn't reflect the ingredients that are here
03:41we've got seaweed fish flakes well there's like a lot of japanese ingredients contributes making
03:45quite like a complex sauce i wouldn't say it's like a japanese dish but it's all just there to make
03:50it taste really nice hopefully matt is making a dashi to poach his sea bream in from kombu seaweed
03:58you've got saki going in there when you're poaching it you're gently letting it simmer i do not want to
04:05see him boiling the bejesus out of that fish matt's brown crab sauce tomato bonito flakes curry powder
04:15if that sauce is bland it's just going to be brown sludge on a plate
04:23so i think the pressure in the master chef kitchen can't be any worse than teaching year
04:26seven on a friday afternoon doing double maths with them so yeah hopefully i'll be okay okay guys
04:3220 minutes gone you've got an hour and 10 minutes left 24 year old ai consultant uvi grew up in
04:41warwickshire
04:42from a young age his parents introduced him to flavors from all over the world which inspired him to
04:51experiment uvi you're one of our youngest cooks in this competition how does that feel i'm confident
04:57that my technique and my passion will stand me in good stead i feel your confidence thank you uvi what's
05:03your signature dish it's a trio of duck so i have a smoked duck breast duck liver mousse beignet
05:08and then sauteed duck hearts and a cherry balsamic coulee and since i've grown up i've really enjoyed zero
05:13waste cooking so i like to try and cook with all the elements of an animal uh hence why lots
05:18of offal
05:19i'm looking forward to this a great deal
05:23uvi is giving us everything from the dough except the quack i really want to taste that smoke in the
05:30duck breast i hope he gives himself enough time to also cook it to medium rare
05:36so duck hearts i just want to sear the outside so they're still pink in the center the duck liver
05:42beignet he's putting the liver mousse inside the batter and then squeezes the batter on top again
05:48and it should be very crunchy i do not want a greasy batter there's a lot of technique and i'm
05:55just
05:55hoping it's not style over substance i tend to remain outwardly very calm but smoke might start
06:02coming out of my ears at some point if things go wrong then you might see cracks in the facade
06:1056 year old rebecca from lincoln has been a pescatarian since she was a teenager
06:15having taken a sabbatical from her job in advertising she dreams of owning a small independent cafe
06:24rebecca how are you feeling i'm excited it's wonderful to be with you two lovely ladies
06:30this bench is packed with spices what's your signature dish i'm doing a paneer curry with an egg
06:38it's a nod to my mom she was famed for her curries and she used to always add an egg
06:43to her curries
06:44but i've elevated it slightly i'm going to be doing chuck nears and all sorts of little flavor bombs in
06:48there for you both so i just hope i do it justice my late mother was amazing cook she used
06:54to love
06:55throwing dinner parties big family events i'd love to think that i've picked up love her skills along
07:01the way yeah i feel like she's with me love panera and a curry i love how it takes on
07:10all of the spices
07:11of the sauce she's got fenugreek going in there turmeric coconut milk nigella seeds it doesn't sound
07:20like there's a lot of chili or heat going into it so i hope that it's not too mild she's
07:25also going
07:26to add an egg i'm intrigued i've never had an egg in a curry oh it's eggtastic being here
07:3846 year old tony is a dairy factory worker from yorkshire he shares his passion for cooking
07:45with his 10 year old son flynn so me and my son watch master chef together and he kept on
07:51saying
07:51to me why don't you give it a go i'm forever telling him to shoot for the stars so here
07:56i am
07:59it's my signature meat that i always go to pork loin i'm trying to make a roast dinner but elevate
08:05it to
08:05that next level it represents my background everyone around the same table on a sunday to eat it so the
08:11roast potatoes are going to be roasting pork fat the sauce is going to be a pork dripping sauce the
08:16shallots are going to be roasting dripping as well the pork itself is wrapped in serrano ham and then
08:22it's going to have a black pudding and the juda croquette tony that's pork six ways yeah i like pork
08:30the pork loin is supposed to be the star of the show i want it with a lovely hint of
08:36pink because
08:37overcooked pork loin is dry if you're giving me crackling i want it to be bursting with bubbles of
08:45crackling so it's crunchy and delicious it's making us a black pudding with more pork putting and doing
08:51it in it so much hawk i'm a bit worried okay guys you're halfway through that's 45 minutes left
09:02medical writer leah was taught to cook by her grandmother born in puerto rico she moved to the
09:09uk 16 years ago my signature dish for today is a plantain lasagna with short rib ragu i'm making this
09:18dish today because it's a puerto rican classic in puerto rico and you have too many ripe plantains
09:24everyone looks at each other it's like who's gonna make the fancy lasagna puerto rico is an island
09:32that we have like three like main cultures you have african you have spanish and you have taino
09:37which is like our indigenous people so and we just blend it all into one food brings people together
09:43in puerto rico it's so important i can feel your passion i hope it translates
09:53i love plantain and i love lasagna but how do these two things meet each other i'm very interested
10:00how plantain is going to make the layers of this lasagna short rib takes quite a long time to cook
10:06i just hope that it's melt in the mouth and it's not chewy
10:1225 minutes left woohoo did somebody just woohoo me yeah me
10:2232 year old alexia married her husband last year in italy her job as a travel consultant means she's
10:30been to over 70 countries my travels have massively inspired me to cook different cuisines if i don't
10:37like to stick to the norm i'll always put a bit of a twist on things so i'm going to
10:41give it my all
10:42and cook for my life i'm feeling so excited to be here it's just so surreal i can't believe i'm
10:51in
10:51the master chef kitchen what's your signature dish beer battered aubergine which is going to have a
10:57satay sauce and i'm going to do it on a bed of whipped feta and some flatbreads now this shouts
11:03fusion i am
11:05greek cypriot by heritage but i absolutely love wandering to all parts of asia it's a bit of a
11:09blend of the two uh places that mean the most to me i want crunchy crispy beer batter with a
11:19lovely
11:19soft juicy aubergine in the center and she's serving a satay sauce with galangal peanuts chili
11:27so my expectation is that this is going to be a flavor explosion satay sauce whipped feta these are
11:36two things that are very rarely on the same menu i can almost hear stamps going on my passport as
11:44i'm
11:44eating this seven minutes remaining meat to carve everything on the plate jobs are gonna
11:53a little bit underdone but no matter just sealing the meat in the pan
12:02okay guys you've got three minutes left you should be placing everything up
12:18time's up step away from your benches
12:26ta-da
12:32math's phd student matt has made sea bream poached in dashi brown butter potatoes with shiso leaves and
12:42dried wakame finished with a tomato and brown crab sauce flavored with bonito flakes soy sauce and sake
12:56math that sauce is superb thank you there are layers and layers of flavor going in there and the crab
13:06at
13:06the end is literally like a seasoning this is a really nicely judged piece of bream i think the dashi
13:15is
13:16turtle those tiny little potatoes are still crisp inequalities are still crisp that's accomplished
13:23above all highly devourable thank you i feel really happy waiting to hear what anna ath
13:32and grace were going to say was by far the most stressful bit of the day
13:35Oh, my God. Oh, my God.
13:38Travel consultant Alexia has made beer-battered aubergine
13:43with satay sauce, whipped feta,
13:48pomegranate and coriander oil,
13:51served with flatbreads.
13:58Your satay sauce, you can get galangal, ginger, coconut and the peanut.
14:03It's got loads of personality.
14:06But the feta has a far too strong flavour.
14:09It's overpowering your satay sauce.
14:11I feel that they could have been two different dishes.
14:14The aubergine and the batter with satay is inspired,
14:19but the flatbreads, for me, are a little stodgy.
14:25I do feel deflated.
14:27I still stand by those flavours,
14:28but I also appreciate that it's not everyone's cup of tea.
14:34Medical writer Lea has served
14:36a traditional Puerto Rican plantain lasagna
14:39with layers of short rib ragout,
14:42fried plantain and manchego cheese bechamel.
14:50Your short rib ragout,
14:52it's got an acidity and an unctuousness to it
14:55that's really very, very, very delicious.
14:57But the ratio of ragout, plantain and bechamel is off.
15:03Less plantain and more bechamel.
15:06The cooking of your plantain is masterful.
15:09Yours is soft.
15:11This is a good home-cooked dinner
15:15with lots of great flavours that needs finesse.
15:19I feel like I've done Puerto Rico proud today.
15:22It was nice taste.
15:24To people back home, that's all it will matter.
15:25It doesn't matter how it looks like, really.
15:29Dairy factory worker Tony has used pork six ways.
15:34Roast pork loin wrapped in serrano ham,
15:37a black pudding and anduja croquette,
15:41crackling straw,
15:43fondant potato cooked in pork fat,
15:46honey and orange roasted carrots,
15:49and a shallot and thyme puree,
15:52served with a pork-dripping cider sauce.
16:01Tony, I feel like I'm celebrating
16:03a new national holiday, pork mass.
16:07I think your pork is beautifully cooked and moist.
16:11Your croquette for me anduja is such a dominant flavour,
16:15but you've had restraint.
16:16It's not too strong.
16:18Your potato is crunchy and delicious.
16:21Your crackling is cracking.
16:23Your sauce, the flavour is there in bucket loads.
16:27So well done.
16:28Some great skills, some great cooking.
16:31Feedback was particularly euphoric.
16:35Get compliments like that on it was amazing.
16:38AI consultant Yuvie's dish is a trio of duck,
16:43oak-smoked duck breast topped with a duck crumb,
16:47duck liver parfait inside a fried beignet,
16:51served on a black garlic and parsnip puree,
16:54and duck hearts on a cherry balsamic coulee.
17:03The beignet's crispy,
17:05but the smoked duck breast is raw,
17:08which is really disappointing,
17:11because the smoke flavour on the outside of the duck
17:14is delicious.
17:16I love the gothic, macabre element
17:20of the hearts thrown onto the cherry coulee,
17:23and the hearts are pink,
17:24almost like they're still beaten.
17:26There's something quite Dracula about this dish,
17:29but let down by raw duck.
17:33It didn't go as well as I wanted it to.
17:35I think I flew a little bit close to the sun with this one.
17:38I potentially will have the chance to cook again.
17:40I'm excited more than I am depressed.
17:45Lincoln-based Rebecca has made paneer and cashew curry,
17:50wild rice flavoured with cardamom,
17:52coconut chutney,
17:54mango chutney,
17:56and a turmeric flavoured egg.
18:02The curry, really nice flavours of paneer,
18:06but the actual sauce itself is lacking seasoning.
18:10Feels like it just needs more oomph.
18:13The egg, because it's sat in the middle,
18:15almost like a kind of a visiting dignitary,
18:18it's not really adding anything to the dish.
18:20Your rice is nicely cooked,
18:22and there is nice notes of green cardamom.
18:25The paneer and cashew curry,
18:27I think it just needs a bit more heat
18:29and a bit more seasoning.
18:32Feeling relieved that the cook's over.
18:35Moving forward,
18:36I'm going to give everything a bit more oomph, for sure.
18:42Guys, you just had your first taste of the MasterChef kitchen.
18:47There are two aprons up for grabs.
18:51One dish that especially delighted us is Matt.
18:57Well done, Matt.
18:59And the second apron is going to...
19:03Tony.
19:05Well done.
19:07Matt, Tony, come get your aprons.
19:13Well done, guys.
19:14Congratulations.
19:19I feel ecstatic.
19:20Didn't want to leave without one of these,
19:22so to have this means the world.
19:24I feel very relieved I don't have to cook again,
19:26so, yeah, I can enjoy the rest of the day.
19:28This is...
19:28This is what you want.
19:29Yeah.
19:29Isn't it?
19:32Now, don't lose faith.
19:34You guys get to cook again.
19:36Come back fighting,
19:37because the two strongest cooks will be getting an apron,
19:41and two of you will be going home.
19:44In front of you, you have all the ingredients to make...
19:47One of my favourite things,
19:49an open fish finger sandwich,
19:52tartar sauce,
19:53and a pickle slaw.
19:55You do have a recipe,
19:57but all the measurements and timings are missing.
20:00You'll have to rely on your instinct and your ingenuity.
20:06You have 45 minutes to really impress us.
20:10Start cooking.
20:13Britain loves fish fingers,
20:16but there's a reason we buy them in boxes pre-made,
20:19because it takes a lot of skill.
20:23So I love a fish finger sarno,
20:24so hopefully that will help me.
20:27The card needs to be prepped where the skin is removed,
20:30and then they're going to cut them into kind of goujon shapes
20:32and pané them.
20:34You want beautiful, moist fish flakes,
20:38crisp breadcrumbs.
20:39It can't fall off in the pan.
20:41There's so much that can go wrong.
20:46Yuvie, you're fighting in this round for an apron.
20:51I'm as close to an apron as I am to going home.
20:54Fingers crossed.
20:55Is there confidence there?
20:56Confidence in the technique.
20:57I've breaded things,
20:58I've fried things before.
20:59I've done it with steak,
21:01and I've done it with chicken,
21:01so it can't be that different doing it with fish.
21:04I like the fact that all of these are laid out
21:07and everything seems to be in order.
21:09Nice, clean bench.
21:10Best of luck.
21:10Thank you very much.
21:13I'm glad that Yuvie feels confident about the dish,
21:17because I want something delicious to eat.
21:20So Yuvie's made a small fish finger.
21:22That's okay.
21:23He just needs to get the temperature right when he goes to cook it
21:25so that they are just crispy on the outside
21:27and soft on the inside.
21:31To make their tartar sauce,
21:33they first have to make a mayonnaise.
21:35So that's egg yolk with a little bit of mustard
21:37and a little splash of vinegar.
21:39And then they need to slowly whisk that while they pour oil in.
21:43And it's a real delicate balance of how fast that oil goes in.
21:51Making mayo from scratch.
21:54No mean feat here in the MasterChef kitchen,
21:56because your mind really does go blank.
21:58But I've given it my best shot.
21:59Have you eaten a lot of fish finger sandwiches
22:01in the morning after a night out?
22:03Yeah, definitely.
22:04We used to run a club back in the day.
22:05The next day, end up in the pub
22:07with a pint and a fish finger or a chip butty.
22:11It was, like, right at the start of Britpop,
22:12so, yeah, it was great fun.
22:14I have to ask you the most important question,
22:16then, what side were you on, blur or oasis?
22:18Pulp.
22:21Anyway.
22:21I can't wait to taste it.
22:23Oh, thank you.
22:25So, Rebecca's done three massive fish fingers.
22:29They are fisherman-sized fish fingers.
22:31But even if she has the time to cook them,
22:34will she get the temperature right
22:35and not burn the outside?
22:37A good tartar sauce
22:39has the good punch of caper's gherkins
22:41with the finish of dill and parsley.
22:44And that is a balancing act.
22:47How are you with mayonnaise?
22:48I made mayo recently,
22:50so hopefully I'm going to remember what to do.
22:53What's the best bit of a fish finger sandwich?
22:56It's all about the crunch
22:57and just the flavour of, like, the fish with the mayo.
23:00It's delicious.
23:01My rule as well is no dry bite.
23:03Lots of sauce.
23:04Lots of sauce.
23:05I'm looking forward to that tartar.
23:07Well...
23:08No pressure.
23:09OK.
23:16Stop flicking in.
23:18Alexia has added her oil too quickly
23:20and her mayonnaise has split.
23:23She has to remake it.
23:25OK.
23:25Let's give it another guy.
23:27Fingers crossed this one goes to plan.
23:32Oh, my mayo's not working.
23:34I don't know why.
23:35Could I get some more eggs, please?
23:40OK, guys, you're halfway.
23:44We also want you to do a nice, crunchy slaw.
23:47It's all about textures
23:49and it's all about the balance of sugar to vinegar.
23:55I'm not going to lie,
23:56you do look a little bit terrified.
23:57Do they eat fish finger sandwiches in Puerto Rico?
24:00No.
24:01OK.
24:02We're off to a bumpy start.
24:03What do you think the Puerto Rican version
24:05of a fish finger sandwich is?
24:08It's probably going to be something like a fried fish
24:10and then, like, some nice bread
24:12that you prepare separately
24:13and the salad on the side.
24:16So we're in the right ballpark.
24:17We just need to put all those things onto the same plate.
24:20Yeah.
24:23Leia's made her mayonnaise.
24:24It looks like a nice consistency
24:25and that's a great start for a tartar sauce.
24:28What I'm worried about is her fish fingers.
24:31I can actually see smoke billowing off the pan,
24:34so I think she's going to have to make some more fish fingers
24:37because they look pretty burnt.
24:39I think I just left her hanging for too long.
24:4712 minutes left to go.
24:55The fish fingers look all right.
24:57Just, yeah, I need to get this mayo to work.
25:02Just keep going, keep going.
25:03Oh, God.
25:04OK.
25:05OK.
25:05Chop, chop, chop, chop, chop, chop, chop.
25:09Just, obviously, need to make sure that they're not breaking.
25:12Otherwise, they're turning out OK.
25:16They're all struggling.
25:17There's no smooth sailing here.
25:18I have no idea who's going to get those achings.
25:24Three minutes left.
25:25Time's running out.
25:32That's massive.
25:36OK, that's it, guys.
25:37Time's up.
25:38Step away from your benches.
25:43Right, guys, bring up your dishes.
25:53We asked for fish fingers.
25:56Some of you made us fish fists.
26:02Leia, you're up first.
26:06Do you remember when there was smoke billowing from your frying pan?
26:10You didn't serve us the burnt fish fingers.
26:14That was a good idea.
26:21Fish is perfectly cooked.
26:23Juicy on the inside, crunchy on the outside.
26:26But your pickled slaw, I'm not getting a lot of vinegar and sugar off the cabbage or the carrot.
26:32I don't believe they have tartar sauce in Puerto Rico.
26:36No.
26:36So this feels like a wing, a prayer, and a pure fluke.
26:41Dill, capers, gherkins.
26:43It's really bold.
26:44It's almost the star of the show.
26:47Not something I cook often or at all in the case of the tartar sauce.
26:52I was just shocked that they liked it.
26:54I didn't expect that at all.
26:57Right, Alexia, you're next.
27:06Your fish fingers are a bit overcooked.
27:09Your first mayonnaise didn't work out, but you cracked on, got another one done.
27:15It's creamy and well-seasoned.
27:17But I had to search for the gherkins and the capers.
27:20The breadcrumbs are not very seasoned, which makes the fish quite bland.
27:26I think your slaw, but the red onion is quite thick.
27:29With a slaw, it does have to be quite uniform.
27:34There were a few things that didn't go exactly to plan, but I did battle until the end.
27:39So I got something up, which I'm happy with.
27:41Not necessarily happy with the outcome.
27:45UV, let's have a taste.
27:51When you overcook fish fingers, the moisture runs out of the fish.
27:5630 seconds less, and it would have really improved the juiciness of them.
28:01Your pickled slaw is very nice, but your tartar sauce is kind of a rumour.
28:06It's...
28:08I heard it was being made, but I can't see it.
28:11The little tiny bits that you have allowed us are nice.
28:16A few things I could do differently, but I definitely did better than the first challenge.
28:21So that's a win.
28:22Rebecca.
28:26You hurt my back moving that.
28:34Your fish is so tender and delicious.
28:38Your slaw, it's lovely.
28:41There's lots of sharpness in there.
28:43There's a great acidity and bite off your tartar sauce.
28:46I'm impressed that you got those chunks of fish cooked.
28:51The fish fingers were rather large, but to hear I cook my fish perfectly,
28:56well, I'll just take that home and live with that.
29:01Grace, that was chaos today.
29:04I'm actually quite proud of them that they didn't give up.
29:08We have only two more aprons left to give.
29:16I think Leia didn't have a clue what a fish finger sandwich was.
29:20And in my opinion, she handed up the best one.
29:23Each time she goes behind those stoves,
29:25she shows me something that makes me want to eat at her house.
29:30Alexia was really struggling with her mayonnaise,
29:33and she fought her hardest to give us what we asked for.
29:37But the breadcrumbs were under season, the fish was overcooked.
29:41And her signature dish, there was definitely real clashing of flavors.
29:47Yubi's signature dish, he was so keen to smoke that duck, that he didn't cook it.
29:53The question is,
29:55was the fish finger sandwich good enough to save him from that raw duck?
30:01Rebecca, in the signature challenge,
30:03I felt one of the biggest issues she had was really just a bit of seasoning.
30:07And then she had the biggest fish fingers of all of them,
30:10but the tartar sauce was really delicious and that fish was cooked, and it was juicy.
30:16I feel like I have more to give,
30:18and we will see if the judges see the potential that I'm hoping they see.
30:22I want to have that opportunity to keep on showing
30:25Puerto Rican food and Puerto Rican flavors.
30:27To earn an apron would be validation to say that my cooking is good
30:31and that I've got some promise.
30:41Cooks, who knew that the fight of your life
30:45would be over a fish finger sandwich?
30:50Our first apron goes to...
30:56Leia.
30:59Our second apron goes to...
31:05Rebecca.
31:10Alexia,
31:11Yuvi,
31:12your time in the MasterChef kitchen is done.
31:15Thank you. Thank you, guys.
31:16Good luck.
31:21It's sad to be going home,
31:23but I'm taking it on the chin,
31:24and, yeah, I'm definitely going to keep cooking, no matter what.
31:28Nothing can quite prepare you for the MasterChef kitchen.
31:31Look forward to cooking at home with a glass of vino in my hand.
31:37Leia, Rebecca, come get your aprons.
31:40Well, thank you.
31:42Well done, guys.
31:45I'm getting my hands on one of these aprons.
31:47It's mind-blowing.
31:48I'm very, very happy.
31:49I really didn't think my fish fingers would have got me an apron.
31:54Yeah, I did get fine, I should.
32:10Welcome back, contestants.
32:14Lovely new aprons.
32:17You're now cooking for a place in the quarter-final,
32:22but we only have room for three of you.
32:27Grace and I have brought in some guests
32:30to help us make our decision.
32:32We have past MasterChef finalist Omar Foster
32:36and past MasterChef winners Stephen Wallace
32:40and Charia Katiot.
32:44This is seriously hard.
32:46You have an hour and 15 minutes
32:48to make two courses, four dishes of each.
32:52Believe in yourself, dig deep,
32:54and show us more of what you've shown us already.
32:57Start cooking.
33:09I'm excited to present this to previous contestants,
33:13so pressure is on, but we're good.
33:18For my starter, I'm making arepa,
33:21which is a coconut fried bread in Puerto Rico
33:23with a mango and avocado ceviche.
33:25When would you eat this in Puerto Rico?
33:27We will have it a lot, like, by the beach,
33:29and you will get, like, maybe a margarita,
33:32mojito, something like that.
33:34You're taking me there.
33:35I hope I do.
33:38Leia's using avocado and mango as a ceviche,
33:41so it's a vegetarian ceviche.
33:42A good ceviche is a well-controlled dance
33:46of sweet, acid, and saltiness.
33:52Leia's coconut bread is deep-fried.
33:54She really needs to get the temperature right.
33:56You want a crisp, puff of bread, not oily.
34:01For my main today, I'm preparing a coat loin
34:04with cassava and roasted red pepper sauce.
34:08It's based on my grandmother's coat salad
34:11my grandmother used to make.
34:13Hopefully present it in a way that is, like,
34:15nice and refined.
34:16What would it mean to take your Puerto Rican-inspired dishes
34:20to the quarterfinal?
34:22I'm a bit teary, and it will be such an honour
34:24just to show my country and also the fantastic food.
34:31The problem is, she's cooking her cod in a packet.
34:35For the moment, she's wrapped that up and put it in the oven.
34:37It's in the hands of the gods.
34:39I quite like a bit of cassava,
34:41but if it's undercooked, it's very unpleasant.
34:49Today I'm doing cod with thyme, tomato and almond crust,
34:54roasted banana shallot and fresh nectarines.
34:57Fish, shallots, nectarines.
35:00One of these things is not like the other.
35:02I know the jury's out on fish and fruit,
35:04but when I was in France just recently,
35:07that's what we tended to be ordering.
35:09It's something that I'd like as a flavour combination.
35:15Rebecca's going to give us a crusted cod.
35:17I expect that the crust will be crunchy and gives texture.
35:21I want to be able to flake that cod
35:23and see it glisten and see it shine.
35:27Really interested to see how she's going to marry cod
35:31with caramelised banana shallot.
35:33Got to make sure I season with nectarines.
35:36On paper, this feels like a risk.
35:41Second course have gone a little bit retro.
35:43It's a lemon syllabub with a shortbread biscuit.
35:47Making this dessert brings up a lot of memories
35:50of spending fun times in the kitchen with my late mother,
35:53whipping up cream, drinking some booze
35:56and just having a good giggle.
35:58So, yeah, it's going to mean a lot to deliver that today.
36:02I'm excited about Rebecca's dessert.
36:04I love a syllabub.
36:06Rebecca's going to take the lemons, the sparkling wine and sugar
36:10and then whisking in her clotted cream.
36:13And if she doesn't get the balance right,
36:14we're just going to have cream to eat.
36:17And she's serving it with rosemary and almond shortbread.
36:21It has to be crispy and rich.
36:27Producing eight more plates than the last challenge is going to be difficult.
36:31But I regularly cook for ten people at my flat if I have a big dinner party.
36:34So I've done it before, but obviously the time pressure is stressful.
36:40Is there a food dream or a culinary adventure you want to go on?
36:44Honestly, the little dream is to have some sort of, like, supper club.
36:48I sort of do that with my friends and that's lovely,
36:50but it's also quite expensive.
36:52You want people to come round, but this time you want to charge when they arrive.
36:56Just at cost.
36:57Just at cost.
36:57Just at cost.
36:58I do have the love, yeah.
36:59So what's on the menu?
37:01Steak tartare with matchstick fries and peppercorn sauce.
37:04I'm using the sake because I think it adds a nice depth of flavour to the sauce.
37:08And then for dessert, round butter and thyme almond financier
37:11with marmalade full on the side.
37:13What's the inspiration for your dessert?
37:15It's just really delicious.
37:16It's like 40% butter.
37:17And every time I eat it, I take a bite and I just have to, like, close my eyes
37:20and just go, mmm.
37:21The best of luck with this.
37:23You had me at 40% butter.
37:28I don't know about you, Grace, but I love me a bit of steak tartare.
37:31When you bite into the steak, it has to almost feel like it has been cooked
37:36because all of the different flavours that have been added have elevated it.
37:42There's peppercorn sauce.
37:43It's not a usual thing to serve with a tartare,
37:45but it needs to have a real rolling heat.
37:50The dessert.
37:51Round butter and thyme financier.
37:53What you're looking for is a nice, soft, moist cake.
37:57Now, he's serving it with a marmalade full, and I really like the sound of that.
38:02I think the business of the marmalade and the orange flavor
38:04goes really nicely with the brown butter and the thyme.
38:06This has everything that I love from dessert.
38:15What's on the menu today?
38:16Pan-roasted breast with a butternut squash puree
38:19flavored with rasal hanout, beetroot crisps, and pomegranate sauce.
38:24Oh, so what's the inspiration behind this dish?
38:27Trip to Morocco last year,
38:29messing around with different spices that are brought.
38:32I travel back from Morocco with bags of brown powder.
38:35Not suspicious at all.
38:38Tony's really ambitious, and he's given himself a lot of work to do.
38:41So I would expect the duck breast to be really nicely rendered,
38:44crispy skin, nicely cooked to a medium rare in the centre.
38:49I like the sound of the butternut squash and rasal hanout spice mix
38:53because of the cinnamon notes that will go really, really well
38:55with the butternut squash.
38:57The second course, we need to hear it.
38:59It's a deconstructed lemon meringue.
39:01It's a homage to my girlfriend.
39:03It's her favorite dessert.
39:04If I'd have come on MasterChef and not cooked it,
39:07she'd have been massively disappointed.
39:09My girlfriend, Natalie, is the ultimate critic.
39:14So I know that if I put a dish in front of her
39:17and she absolutely destroys it, that I'm on to a winner.
39:21Lemon meringue pie is an absolute crowd-pleaser.
39:26Deconstructing things makes people come a cropper.
39:29I want to feel the true essence of a lemon meringue pie.
39:34Citrus-y curd and butter-y biscuit and delightful, fluffy meringue.
39:42Guys, 20 minutes until the first course is served.
39:46Panic station, yeah, I'm panicking, yes.
39:49The cut should really be in the oven.
39:57I think this is probably the most pressured round.
39:59I think you can tell when the food's arrived if it's been a stressful cook.
40:03So I'm hoping we get some beautiful plates today that don't look very stressed.
40:09Winning MasterChef, it helped open this door for me.
40:13I'm an author of my own cookbook.
40:15I'm also expanding my restaurant.
40:17It's incredible that MasterChef gave me the opportunity.
40:21Yeah, thank you, MasterChef.
40:23Today is not the day for trying out something brand new.
40:27Cook food that really represents you.
40:29Don't cook from here, cook from here.
40:34Good to see you all.
40:36You too.
40:36Cheers.
40:37Cheers, guys.
40:38Cheers.
40:40Leah, you've got seven minutes.
40:42Thank you, yes.
40:45Leah's dish sounds really exciting.
40:46I don't think I've ever had an Aleppo before,
40:48but I hope it's got a lovely crispness to it.
40:51It's really soft inside.
40:53Okay, you have about three minutes.
40:55Just need to put the ceviche on, and then it's ready to go.
40:58Okay.
40:59The ceviche sounds great.
41:02Give us some sweet, sour, spicy contrast.
41:06I need chili on top.
41:08Do you have anything else that needs to go on the plate?
41:11Are you happy with this?
41:11Oh, I got my flowers.
41:12Sorry.
41:13Yes.
41:14Flowers.
41:16All right, we've got about four seconds left.
41:19Yeah, man.
41:21Happy?
41:21I think so.
41:26Hello.
41:27Hi.
41:31For a starter, I've prepared a Puerto Rican coconut fried bread
41:35with an avocado and mango ceviche.
41:38Okay.
41:39Hope you like it.
41:48The ceviche was, like, tangy, had a little bit of sweetness from mango.
41:53The only thing is, I feel like she's been a little bit tentative with the flavour in that ceviche.
41:57Maybe some onions through it, just a little bit more contrast.
42:01The bread is delicious.
42:03The texture is flaky, it's crumbly, and it's got that really lovely aroma of the coconut.
42:09This is smashed avocado with some mushy mango.
42:14There's no red onion in it.
42:15I can see the red chili pepper, but I can't taste it.
42:18What I do think is delicious, though, is the bread.
42:23Okay.
42:24Okay, you have 15 minutes left to get everything done.
42:28The cod is raw.
42:30The pan is not on with your sauce.
42:34I'm not sure I'll get this out, to be honest with you.
42:37Lea, I'm going to give you ten extra minutes, but that's all you're getting.
42:40Okay.
42:44Now I need to get the cassava ready and the red pepper sauce.
42:49Cassava is a nice, starchy carbohydrate.
42:51It's sort of like a potato.
42:53It'd be interesting to see textually how it works.
42:55What are we going to do now?
42:56Blend the sauce.
42:57Blend the sauce.
42:58Blend the sauce.
42:59Time is so tight.
43:01Roasted pepper sauce.
43:02We want some punchy flavour, pub's garlic.
43:05Let's play it all.
43:06Come on.
43:08That cod, I want that basting so much butter.
43:10It's going to be super soft.
43:13Hopefully, the complexity and the sophistication is going to be there in terms of the flavours.
43:23For Humane, I've prepared a cod loin with sofrito and cassava with onions and peppers and red pepper sauce.
43:35Breathe, Dad.
43:37I hope you like it.
43:39Me too.
43:42Oh, I'm a bit borderline embarrassed.
43:47I know this dish could have been so much better.
43:52Oh, bless her.
43:53She's definitely run out of time.
43:55I really feel for layer with this dish.
43:57I feel like I can taste the kind of chaos that's probably happened in the kitchen.
44:01My fish actually feels a bit over.
44:03Everything just tastes of garlic to me.
44:05Not a fan of the cassava.
44:06It didn't feel cooked enough for my liking.
44:09The roasted pepper sauce is quite delicious, but a crack of peppers and salt will lift this dish up a
44:15little bit better.
44:16Cod is overcooked.
44:17Cod is overcooked.
44:18It's extremely tough and chewy.
44:19Every single element of this dish is under-seasoned.
44:2315 minutes until your first course.
44:26It will fly by.
44:28It's flying by.
44:29Thank you, Grace.
44:31Cod hopefully flake off really nicely.
44:33I'm going to have a little crispy almond crust on the top.
44:37At least there's some textures in here.
44:41Nectarines and cod does sound a little bit weird.
44:43I love the weird combination, so I'm totally here for it.
44:46But yeah, let's see.
44:47Okay, just a little bit over to...
44:49Oh, she's got the blowtorch out.
44:51No pressure.
44:54I think I've still got my eyebrows.
44:55It's okay.
44:57It's fine.
44:57It's fine.
45:00Yes, yes, I am.
45:01I am.
45:02I'm proud of myself.
45:03Let's do this.
45:03Good.
45:04Go do it.
45:08Hello.
45:09Hi.
45:09Hi.
45:13Today I've made you a baked cod with an almond, thyme and tomato crust
45:19with fresh nectarines and roasted banana shallots
45:24and then almond, tomato sauce.
45:27Thank you so much.
45:29Smells amazing.
45:36My cod cook really, really well.
45:39It's flaking off really nicely.
45:41I was a little bit concerned about fish with nectarine.
45:44Actually, it worked.
45:46I love the almond crunch in the crust
45:48and there's quite a bit of heat going through the sauce,
45:52which was really nice.
45:53I really like the concept
45:55and I like she's pushed herself here to do something different.
45:58This is an exciting plate of food.
46:00We ask people to reach and show us the insides of their mind
46:05and what they love to eat and she's done that.
46:0815 minutes for this dessert, Rebecca.
46:10Make sure you're on time.
46:11Yes.
46:12Thank you so much, ladies.
46:14Syllaba feels a bit sort of classic Delia territory.
46:17The cream needs to be not overwhipped.
46:19If it's voluptuous and delicious, sounds great.
46:25Are you happy with your shortbread?
46:27They've come with quite a bit of character, visually.
46:31I can't think where I've seen something like this before.
46:35I hope she had this quite sweet, buttery, crunchy shortbread.
46:39That would go well with that.
46:40I think that's going to be delicious.
46:43Right, is there anything else to go on?
46:44Just a sprig.
46:46I feel like I'm in a garden center.
46:50Do you think the rosemary's big enough?
46:56Hello.
46:59Good night.
47:01For dessert, I've made you lemon syllabaub
47:04with a rosemary and hazelnut shortbread biscuit.
47:12Feeling great.
47:14It was an important cook,
47:15and I'm just pleased that I managed to do it.
47:21I love the texture of syllabaub.
47:22I love the cream.
47:23She's not overwhipped it.
47:25My shortbread is really nice, buttery flavor,
47:28but a tiny bit soft.
47:30Kind of retro fabulous, I think, maybe.
47:33I kind of love it,
47:34but there's just a few little things that are off.
47:36The syllabaub, it's light and creamy,
47:38and I'm getting a nice whack of lemon.
47:41The shortbread is not fully cooked.
47:43And it doesn't really have the texture of shortbread.
47:48Right, Matt, you've got 15 minutes to serve your first course.
47:51Okay, thank you, Anna.
47:53There's not a lot of elements here,
47:54so this dish is a lot about precision.
47:56I want to see that steak tartare really chopped beautifully.
48:01Having a peppercorn sauce with tartare is quite different.
48:04I'm intrigued to see kind of how that's served.
48:08And matchstick fries, crispy and crunchy.
48:11I'm very excited for this.
48:13Okay, we're ready to go.
48:15Go on, Matt.
48:17Hi, guys.
48:20There you go.
48:21Beef sauce.
48:22I've got beef tartare with peppercorn sauce
48:25and some matchstick fries.
48:27Thank you very much.
48:28Enjoy.
48:33We have this beautiful, very, very punchy peppercorn sauce.
48:38When you eat it with the steak tartare, I think it's perfect.
48:41The matchstick fries are cooked beautifully.
48:43They're seasoned lovely.
48:45He's shown his mastery in flavor.
48:48I would pay good money for this in a restaurant.
48:50That tender meat's balanced.
48:52It's sharp.
48:53I really love the peppercorn sauce.
48:55It's got loads of layers of flavor.
48:56I think that gives a good spicy kick to the tartare.
48:59This is an impressive take on a steak tartare.
49:04Okay.
49:06You're smiling.
49:07That's a good sign.
49:08It's nice to see those guys, you know?
49:09No time to be starstruck.
49:11You have 15 minutes to make a financier.
49:14Yeah.
49:16Brown butter financier, that sounds absolutely delicious.
49:21Soft inside, but outside you still have this little crunch.
49:25Using a marmalade in a four, I think that's going to be really interesting.
49:29That bitterness of the orange, hopefully it will balance really nicely with the sweetness of the financier.
49:34What goes on the top of this?
49:35Arms have just been toasted in some brown butter with some time through it.
49:38Good luck.
49:38Cool.
49:41Hey, again.
49:45This is a brown butter and thyme almond financier with a marmalade full and some brown butter toasted almonds.
49:51Thank you very much.
49:53Thank you, Ray.
49:57I don't know if there's words to this feeling.
50:00I'm just really pleased to have got it all up in the thyme.
50:05That crisp edge and kind of like almost like a gooey center.
50:09It's so more rich and yeah, this is a really, really good dish.
50:13The food, the marmalade, I love that zest, the bitterness.
50:17The brown butter, that nuttiness, I think is very clever and I think it's very accomplished.
50:23There's a really nice flavor from the burnt butter.
50:25I can taste the thyme coming through as well.
50:27But for me, the financiers are a cooked and chewy.
50:32Tony, we've got 15 minutes.
50:35Get in there.
50:35Okay, make every minute count now.
50:39I would love to see the duck breast is perfectly cooked.
50:43Crispy skin and like pink, so it's very nice and tender.
50:48Pomegranate sauce, which I actually love the idea because the tartness of the pomegranate
50:53will add that sort of sour contrast.
50:57I love a beetroot crisp.
51:00He could be absolutely like chef-born to be.
51:03If he can execute every element perfectly, might as well give him a trophy.
51:10Nice seasoning, Tony.
51:13Okay, Tony, let's go.
51:15Good luck.
51:15Go on, Tony.
51:18Hello.
51:21So you've got roast up breast served with a butternut squash flavored with razzle hanout and beetroot crisps.
51:28And it's a red wine and pomegranate sauce.
51:31Cheers.
51:33He's pulled out of the bag.
51:34This looks really smart.
51:39The butternut squash home period, nice and smooth, so I like that.
51:43Crisp, nice and crispy.
51:45But my duck is slightly overcooked.
51:48The combinations of each of the ingredients worked actually really beautifully.
51:54But the sauce was a bit lacking.
51:57I think he's a very competent cook.
51:59I kind of just really want some bigger, bolder flavors.
52:03Duck, perhaps a little over, but still rather lovable.
52:07I think time ran away with him at the end.
52:09But even through that pressure, I can see a huge amount of skill on the plate.
52:16How was that?
52:17Nervous.
52:18It's so much easier when I watch it on TV.
52:23Deconstructed lemon meringue pie.
52:25I'm hoping this isn't a pile of just crumbs.
52:28A glob of lemon paste and a bit of meringue.
52:32I'm imagining light, fluffy, clouds of meringue.
52:37Quick blowtorch and then we're done.
52:40I love that kind of burnt flavor.
52:42That pairs really well with the sweetness and the tartness of the lemon.
52:46Good luck.
52:51Hooray.
52:54I've made for you a deconstructed lemon meringue pie.
52:57So it's a short crumb biscuit base, a lemon curd and then an Italian meringue to finish it.
53:03Thank you, Matthew.
53:03Hope you enjoy.
53:04Thank you, Matthew.
53:10The curd for me is the best part of this dish.
53:12I love how thick it is.
53:13It's got a really nice sharpness to it.
53:16The shortbread base is actually nice and crispy and buttery.
53:20I love the flavor.
53:21I really love it.
53:22The thing he could have definitely done is charred the meringue that bit better.
53:26This is good, but it's not exceptional.
53:30The curd probably could do with a spoonful more of sugar.
53:33It's a little tart.
53:34I like the biscuit crumb.
53:37It's sweet.
53:37It's a pleasing little dish.
53:41Disappointed in myself, if I'm honest.
53:44I just know I can do that dish so much better.
53:50Two courses in that amount of time is a really big ask.
53:55Cook of the day for you.
53:58Matt's an exciting person to watch in the kitchen.
54:01Good, gutsy flavor from his steak tartare.
54:04I also love the concept of his dessert.
54:06He just overcooked his financier.
54:08But the dining room loved it.
54:10So, Matt gets himself a quarterfinal place.
54:13Absolutely.
54:15We've got three cooks left, but only two spaces for the quarterfinal.
54:20I like the way Tony cooks.
54:22I like the way he puts flavors together.
54:24If Tony has a fault, it's over ambition.
54:27He wanted to put so many different things on that plate to impress us.
54:30The duck ended up being over.
54:32He knows how to make an Italian meringue.
54:34He knows how to make a lemon curd.
54:35He can bake a shortbread.
54:36He showed a lot of skill today.
54:40Lea has brought Puerto Rican-inspired flavors with her dishes.
54:45We were promised ceviche, but it was missing any type of heat or spice.
54:50Coconut fried bread will live on in my heart.
54:53But she really struggled with timing.
54:58I think Rebecca came back with a bit of fire in her belly.
55:03Cod, nectarines and fish.
55:04All together, it tasted good.
55:07Who knew?
55:08I thought Rebecca's syllable was quite elegant and delicious.
55:12But her shortbread biscuit was raw.
55:17I've given him my best shot, but I'm not sure if it's enough.
55:20So, I'm like 50-50 in my head.
55:24It would mean the world to be able to do it,
55:27but I am not overly confident.
55:30I'm really hoping that my flavors have come across,
55:33but we'll see.
55:34It's really hard to call.
55:46Cooks, well done today.
55:48You cooked from the heart,
55:49and you showed us more of your personality.
55:53Now, one cook impressed us
55:56and also delighted our dining guests.
56:01Congratulations, Matt.
56:03You have a quarterfinal place.
56:06Feel good?
56:06I feel great.
56:07Yeah, that's really nice news.
56:11The contestant leaving us...
56:19It's Leia.
56:24Thank you, Leia, for all of your efforts.
56:33I'm a bit disappointed.
56:35It's emotional, but I'm happy.
56:37Like, these are honestly happy tears.
56:39The one that's interested in particular food,
56:40now they can know a bit more about it.
56:44That makes you three our quarterfinalists.
56:47Yeah, what a good one.
56:49Yeah.
56:50Unbelievable.
56:51Getting the apron was one thing.
56:52Getting through to the quarterfinal feels amazing.
56:55Yeah, I'm incredibly proud.
56:56To get to go to the next level is just, wow.
56:59I must have done something good.
57:02Happy that I've made it through.
57:04Thought I'd had some stressful times in the kitchen before,
57:06but that just takes it to the next level.
57:08Unbelievable.
57:12Next time...
57:13Ooh, la, la.
57:14...six more home cooks...
57:16Randy's been good. I've got to smile.
57:18...compete for the right...
57:20...to wear a MasterChef apron...
57:22Oh, my God.
57:27Absolutely blown away.
57:28...before battling for a place in the quarterfinal.
57:32It's just top, top quality.
57:33You don't get much better, really.
57:37You don't get much better.
57:38You don't get much better.
57:38You don't get much better.
57:49Oh, my God.
57:59I'm so glad you came to.
58:00You're welcome.
58:03You're welcome.
58:06Thanks for having me.
58:06You
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