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MasterChef - Season 22 Episode 5
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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 hundred guests are here keep going faster if this has
00:55been cooked by an amateur we all need to watch out who's got the vision the perseverance and the
01:02creativity to rise to the top let's find some future stars
01:14the masterchef heats continue and six more talented home cooks are arriving ready to fight to become
01:21champion but at the end of today only three will make it through to this week's quarter final
01:28i feel like i've just like been picked for a team for something and now i've got to show up
01:33and perform
01:33it's definitely surreal i spent so much time at home watching masterchef i never thought i would
01:38actually be here the only thing i'm worried about is chopping my fingers off as long as i don't do
01:43that
01:44i'm all set the most amazing thing i could ever feel my heart could burst out being here for real
01:53welcome to masterchef now you're all here because you love to cook and that's great because we're very
02:01hungry so your first challenge is to give us your signature dish we want to see a story of you
02:10in
02:10the kitchen at the end of this the two best dishes will win those cooks one of the masterchef aprons
02:18the remaining four will have to cook again you have one hour 30 minutes let's cook
02:30i stood in the superman pose for a little bit in the mirror just to remind myself that i belong
02:35here
02:35oh my god 26 year old digital engineer anisha grew up in a bengali household near birmingham
02:45she was inspired to cook from an early age by her dad who was a restaurateur and chef
02:52he was so passionate about it in the middle of the night he'd be like okay i'm gonna make
02:56naan pizzas it's just crazy because i'm like dad it's like 1am
03:02what's cooking turkish lamb manti dumplings with a roasted garlic yogurt my husband's turkish cypriot so
03:10this is i guess a little bit of a homage to him i have put my south asian techniques into
03:16the dumplings
03:17i'm caramelizing the onions with spices the way you would start a curry and then i'm gonna mix it
03:22in with the lamb and i'm combining both of our cultures in this dish what's your husband called
03:27his name's jayhan yeah this is a love letter to jayhan yeah i guess so why not yeah let's call
03:34it
03:34i love that you're like that sounds good yeah yeah yeah
03:38so a mati dumpling is often stuffed with meat and spices wrapped in a thin pastry and it's either steamed
03:46or
03:46boiled i'm so shaky i want a real robust lamb flavor from the filling of her dumpling
03:54and i expect that pastry wrap on the outside to be really thin one two three four one two three
04:01four
04:02anisha needs to make sure that the depth of the roasted garlic really gets into the yogurt
04:08this dish should be a flavor explosion oh that's hot 20 minutes passed by in a flash
04:21are you making taramassalata but it's high version oh yeah i know
04:28australian-born kristen moved to the uk age 21. she's a self-confessed culinary magpie who's collected and
04:36developed her food style based on where she's traveled and lived so i think i'm having a midlife
04:41crisis and i quit my job last year and that's why i'm here it's the right time in my life
04:48to think
04:48about what a change could look like and hopefully that's a change in the direction of food
04:54i've got a thai inspired feast for you today cured sea bass with thai flavors of kaffir lime and thai
05:02basil and coriander that's with a smoked coconut milk a cucumber and herb granita and a whipped
05:09codsrow some incredible smells already has cookery always been in your life my mom was a home economics
05:17teacher but not just in the creative food way but really in that have you tied your hair back have
05:23you washed your hands have you cleared your bench well you're now with anna you like a clean very
05:28very particular about that so yeah keep that in order the stars of the show is this cured sea bream
05:37i want to be able to taste the lemongrass the lime leaves the thai lime juice in there
05:44kristen's got a huge piece of cobs row she's whipping it up and serving it with thai crispy potatoes
05:52i've never had a thai potato just cooling down my potatoes so they fry nicely
05:58i hate the sound of the granita my let's say that i hate granita cool fish icy granita i find
06:05that when
06:05i add granita to a dish it doesn't always make sense i'm wondering how it brings it all together
06:15being able to cook for honor and grace oh my goodness 35 year old lenford grew up in st lucia
06:23and played international rugby for the islands team now a coastal engineer he lives in london with his
06:30wife and their seven-month-old daughter i'll definitely be bringing the spirit of semestershire into the
06:36kitchen it's a lot of pressure because all eyes are behind what is he doing
06:44our signature dish is a sandwich on sunday lunch we have stewed lamb mac and cheese roasted plantain
06:50and of course a lot to go with that as well
06:55it is looking amazing lenford has got lots of sweet spices going into his marinade and his stew he's got
07:03clove and cinnamon a little bit of scotch bonnet i really hope that he manages to cook that lamb so
07:10that it's just melting them out then pairing the st lucian flavor with kind of classic mac and cheese
07:19this is serious comfort food get ready for flavors but can you make it look elegant
07:29okay guys you're halfway there
07:37originally from iran retired nursery teacher simi has lived in the uk for 30 years
07:43her dream is to run a supper club which celebrates the culture story and flavors of persian cuisine
07:51what i love about persian cooking is how flavorsome it is how much effort goes into that and what comes
08:00out of that is absolutely fabulous
08:06what's your signature dish it's lamb shanks with tachin and shirazi salad
08:11yes tachin what's this rice cake which is rice mixed yogurt egg yolks saffron and receptor rose water
08:20and it's baked as it looks like a cake
08:25persian food is about flavors it's about patience it's about love it's bring everybody together and i would
08:34love to just be sure that yes
08:40simi's put the lamb shank into the pressure cooker for speed
08:45interestingly simi's using turmeric in cooking of her lamb shank she's got paprika in there onions garlic
08:52this is a slow cooked dish will it take on the turmeric and the garlic and the tomato and all
08:58the
08:58herbs not sure simi's touching so first simi is going to power boil her rice add in her eggs her
09:06yogurt her other flavors and then she's going to put it in a tin and bake it in the oven
09:10until it's
09:11super caramelized it can't be dry if it's burned it's game over
09:21cooks 35 minutes left
09:25warehouse designer naomi's family traveled around the country with her dad's job when she was a
09:30child and she learned to cook from her mom she eventually settled in newcastle for university
09:35where she now lives with her husband and their cat when i cook at home it's really easy to open
09:41another bottle of wine and put some more crisps out and tell people dinner's going to be half an hour
09:45later i don't think that's going to go down quite so well today so my husband's half egyptian we go
09:51to
09:52egypt every year to visit my husband's family and i learn off his aunts and off the family there
09:56so i'm making braised beef in cinnamon and beef stock with baba ganook fetish fetish is a lebanese
10:04salad and i'm going to do some cumin flatbreads on the side so some people go on holiday and go
10:09and
10:09see sites you go right into the kitchen don't you i go on holiday and i eat
10:17the centerpiece of this is the beef shin with all of the cinnamon and the different herbs
10:23when we take the lid off we want it to be soft and falling apart every time i see a
10:29cook getting a
10:29pressure cooker and putting beef shin in there i worry i'm serving it with rosberghalter it literally
10:36translate as rice with a twist there's nuts there's raisins there's herbs and there's more of that
10:44cinnamon let's hope that there's not too much cinnamon there because there's already cinnamon in the stew
10:51he's also got baba ganoush fattoosh and some cumin flatbreads a lot of work in this
11:08business phd student adam grew up in a small fishing village outside belfast mom and dad were
11:14great cooks you know sort of hearty home comforts he dreams of following in the footsteps of other
11:20great irish chefs by championing the food of his homeland excited for anna to see the northern ireland
11:26food and hopefully it'll play to her i'm doing a treacle and vita bread tart with an orange mascarpone
11:34cream and a walnut brittle vita bread is a really traditional northern irish product it's a dark
11:41malty loaf this is a very special loaf you need to know your way around a vita bread you can
11:47only get
11:47it in belfast adam the question is how much vita bread did you bring with you and i'm expecting you
11:54to
11:54be trying to bribe me yeah well i'll put lots of vita bread in it for you yeah
12:02i want to see a nice thin pastry crust and that the filling has a nice kind of
12:06fludging center or a couple needs for another five minutes
12:11lots of crunchy textures going on here but it'd be moist enough
12:18okay guys five minutes left i am loving the smells
12:26absolutely fantastic falling off the bone
12:30everything's ready to go it's just playing now
12:37okay guys one minute left that means final touches
12:40one minute left that means final touches
12:44yeah
12:50ready's doing good you gotta smile
12:56time is up step away from your benches
13:01oh sorry about all the mess
13:05anisha come on up
13:10digital engineer anisha's signature dish is cumin and paprika spiced lamb manti dumplings served with a
13:18roasted garlic yogurt pickled sumac onions aleppo brown butter and a coriander parsley herb oil
13:31your dumpling filling there's a really rich gorgeous flavor from the cumin the garlic yogurt with sweet but
13:39undeniably we can really get that kind of balance of garlic flavor
13:42the start of the show on this play is the aleppo brown butter it's giving a really nice hot rich
13:50bite to the whole dish
13:53your dumpling casing is quite thick and because of that it's quite hard to get to all that lovely lamb
13:58in the center
14:02the dumpling wrappers i was a little bit gutted because i have made them thinner at home
14:07but the main thing is is that everything else they enjoyed
14:12australian-born kristen has made lemongrass and kaffir lime cured sea bream
14:17in an applewood smoked coconut milk topped with a deep fried thai basil pickled jalapeno and fresh finger line garnish
14:27thai spiced crispy potatoes thai tarama a whipped smoked cod row and a cucumber and herb granita
14:42smoky coconut balm like sauce and then the fish which you've cured getting loads of thai flavor but then the
14:53roast potatoes
14:55with thai tarama i didn't know that i needed it so much in my life thank you
15:01it's been so much i just want you to know kristen i hate granita
15:07this is a stroke of genius it is herby it is spicy and it's got a good kick of acid
15:14to it
15:15i am absolutely blown away
15:22oh my gosh to hear that from those two women it's phenomenal i liked it i can't believe it
15:31lenford come up please
15:35coastal engineer lenford's signature dish is slow cooked lamb in a stew flavored with cumin cinnamon
15:42and scotch bonnet served with macaroni cheese pie roasted plantain and coleslaw
15:57that lamb stew is so interesting there's a fruity savory notes office your mac and cheese it's rich
16:06it's got great cheese flavor it's really really delicious lenford there's a lot of food on this plate
16:14so with regards to its presentation it was always going to suffer i love your plantain you've got this
16:22lovely blackened caramelized sweetness on it but the lamb is a bit tough
16:29nice thank you lenford thank you thank you being a sunday lunch i try to feed people
16:34so that's exactly what i presented on the plate we are going home for
16:40retired nursery teacher simmy has served persian spiced braised lamb shank
16:46with tachin a rice cake layered with yogurt eggs and barberry and a traditional shirazi salad
16:54of cucumber, tomato and herbs.
17:03You're touching, there's a sour,
17:05there's just verging on a bitterness that I really love.
17:09I like your lamb, the cinnamon, the sweetness
17:12and then there's the sourness, the cardamom.
17:14But it's tougher than I would have liked.
17:17I'm getting the bearberries, saffron, cumin and turmeric.
17:22The salad brings a really refreshing relief.
17:26But it is so delightful.
17:28For me, this is a really wonderful introduction to Persian food.
17:33Thank you, thank you.
17:36I really wanted to get a touching ride.
17:39It's one of the showcases of all Persian gatherings,
17:43so I'm really happy that I have done the dish the justice.
17:48Logistics consultant Naomi's signature dish
17:51is cinnamon-spiced braised beef
17:53with rosbill halter,
17:56an Egyptian rice dish with nuts and raisins,
18:00baba ganoush and a fattouche,
18:03served with homemade cumin flatbreads.
18:11I'm going to start, I'm just going to pull the plaster right off.
18:15Your cinnamon beef is tough.
18:17However, lots to love.
18:20Earthy, smoky, fiery baba ganoush.
18:23And then I love this rice.
18:26It's very moist, it's very dense, it's very Moorish.
18:31Your flatbreads, for me, needed a bit more cooking.
18:34I think you've represented the flavours that you wanted to shine,
18:37but I think your dish needs a bit of work.
18:42So what I've learnt is definitely to do things
18:44that you've got control over.
18:46So bread rising or things being in the pressure cooker,
18:48you just don't have visibility of it
18:50and you can't control it on the day.
18:55PhD student Adam has taken inspiration
18:58from his Northern Irish roots
18:59for his treacle and Vida bread tart
19:02topped with brown sugar Vida crumble,
19:06walnut brittle,
19:07served with an orange mascarpone cream.
19:15I feel like I've seen a new side of treacle tart
19:19that I didn't know existed.
19:20The deep maltiness,
19:22the kind of almost saltiness of the Vida bread.
19:26But then what really lifts the tart
19:29is the orange blossom cream.
19:32The brittle is lovely,
19:33there's a great snap off it.
19:35And what I think is really impressive,
19:36you've really showed an excellent command
19:39of how to make a good short crust pastry.
19:43To get an apron cooking that Irish food
19:45would be very special,
19:47you know, for man, it would be really brilliant.
19:50Glad that's over.
19:55Wow, guys,
19:57we ate like queens today.
20:00There's only two aprons up for grabs.
20:06Our first MasterChef apron will go to Kristen.
20:14Thank you for your Thai flavours,
20:16that was wonderful.
20:16Thank you for your comments.
20:19And our second MasterChef apron
20:22is for Adam.
20:29Kristen, Adam, enjoy this feeling.
20:32Come and get your aprons.
20:40Well done.
20:41Well done.
20:43On top of the world.
20:44I feel, I'm shaking.
20:45I feel almost speechless.
20:48No one can take that apron away from me.
20:50I've got it now.
20:50And I'm so excited to have it.
20:52And however long I get to wear it for,
20:54I'll be incredibly proud.
20:55It was great to get the apron first up
20:57and it was a big shock.
20:59Really looking forward to what lies ahead.
21:01There we go.
21:02Very good.
21:02Look at that.
21:03Yeah.
21:05You might feel disappointed,
21:07but we have seen some really good stuff from you cooks.
21:10There are two aprons to still fight for,
21:13and that's what you should be focused on.
21:17This is the classic recipe test.
21:21And you're going to be making
21:22one of my very favourite things in the whole world.
21:26Sticky toffee pudding with a toffee sauce,
21:29a caramelised poached pear,
21:31and vanilla cream.
21:33Now in front of you,
21:35you have all of the ingredients.
21:37It's all weighed out for you.
21:38You have a recipe,
21:40but it's missing its timing.
21:43You'll have to rely on your instincts.
21:47You have 45 minutes.
21:49Start cooking.
21:54They want to start with that pudding,
21:56get it on quick.
21:57Eggs, flour, dates, butter and sugar.
21:59I like making desserts.
22:01I don't like making desserts under prime pressure.
22:03As soon as they make that mix,
22:05it goes in the oven.
22:06I've never made a sticky toffee in my life,
22:09so...
22:09But I've eaten plenty.
22:11It has to be dark and moist.
22:13That will come from excellent timing
22:15and cooking it at the right temperature.
22:18Pudding is not my thing,
22:20but I'm just doing my best.
22:21I really love baking and I like desserts,
22:24so hopefully I can showcase some skills there.
22:28I think I'll have one in just on time.
22:32Now is the way game.
22:34Lenford, do they have sticky toffee pudding in St Lucia?
22:37No, we don't.
22:38We do rum cake.
22:40Does rum cake come with a sauce?
22:42It just come with pure rum poured on top of a cake,
22:45making it as dense as ever.
22:47Lenford, we can't just pour rum onto our cakes
22:50in the MasterChef kitchen.
22:51We need finesse.
22:57Poaching a pear to go on the side of a luscious pudding like this
23:02is difficult.
23:04I'm going to poach them in sugar and vanilla
23:06and start an yeast to see what happens.
23:10I want to taste those flavours in the pear.
23:13Once the pear is poached,
23:14you should be able to slide a knife into it.
23:17I don't think I can poach a whole pear in 45 minutes,
23:20which is why I'm cutting it into parts.
23:21If they over-poach their pears,
23:23it'll be quite hard to caramelise
23:25because there's so much water in it,
23:27it will just turn to mush.
23:31I've never poached a pear.
23:33I mean, I've steamed a dumpling before
23:35and made it crunchy at the bottom,
23:36so I'm kind of thinking it's the same,
23:38not necessarily.
23:39So there's a pear here and there's a dumpling here
23:42and you're hoping that there's overlap.
23:44I'm trying to think about the science behind it
23:46and hope for the best.
23:50The toffee sauce has to be runny but still thick enough
23:55that I can take it in spoons with the spoons
23:59and be delivered to heaven.
24:02There are a few lumps in there,
24:04so I'm just hoping that I'm going to risk them
24:08and they're going to go away.
24:10First of all, make your caramel.
24:13Yeah, I'm not happy with that.
24:14I shouldn't have touched it.
24:16You have to be so careful with that
24:18because of the sugar crystals
24:20that can develop around the side
24:21can then crystallise the toffee sauce.
24:25And again.
24:27I think the problem is with toffee sauce,
24:28it's really easy to over-thicken it,
24:29so I just want to be really careful that it's a sauce
24:31rather than, like, a heavy caramel that's going over the top.
24:34I don't have the biggest sweet tooth in the world.
24:36I'd be having a cheese board.
24:37You're a cheese board kind of person.
24:39This is your chance to shine.
24:42If you can do this,
24:43you're going to be making this for life.
24:44That's the worry.
24:46No more cheese boards.
24:48OK, guys, you've got 20 minutes left.
24:53Also, when you're making a toffee sauce,
24:56you're going to use butter and finish it with cream.
24:59If there's too much cream,
25:01it's going to basically be caramel.
25:03I'm just trying to get this all emulsified for me to add my cream,
25:05and hopefully it comes up brilliant.
25:08Is your pudding sticky?
25:11Nope.
25:12Is your pear caramelized?
25:14Yes.
25:15Yes.
25:16That's what I like to hear.
25:17Good Lenford.
25:18Everyone else is ignoring me.
25:21Simi, I've heard a rumor that today is a very special day.
25:25It's my birthday today.
25:26Are you having a nice birthday?
25:28I am having a lot,
25:29but if I wasn't here,
25:30I would have been on the plane to Croatia with my friends.
25:34And instead, you're here making me my favorite pudding.
25:37Something's gone very wrong.
25:39Oh, God.
25:40The vanilla cream needs to be excellently whipped,
25:43and if they put too much sugar in that,
25:45it will spoil the whole dish.
25:50OK, cooks, you have two minutes left.
25:54I think I might have to just leave that.
25:58OK, I'm going for it.
25:59Look at that split again.
26:01I've made three toffee sauces.
26:02I'm not happy with them,
26:03so I'm going to reduce the liquor from poaching the pear
26:05and add the cream and butter to that instead.
26:08It might not be a toffee sauce, but it's really tasty.
26:11Mmm.
26:11Oh, no.
26:13Yay.
26:15That's actually not good.
26:16That's 30 seconds left.
26:18You really need to be finishing up.
26:26OK, that's it.
26:28Time is up.
26:30Made with food in course.
26:32Food for me.
26:34Cooks, bring us your puddings.
26:42This is a great day.
26:48Naomi, what happened with your toffee sauce?
26:50I wasn't happy with it,
26:51so I reduced the poaching liquid from the pears
26:55and used that with a double cream to make your sauce.
27:02The pudding itself, it's moist and fluffy and falls apart.
27:08It's got a lovely glisten to it,
27:10but the parts around it are letting it down.
27:14Your pears, there's some nice notes of spice,
27:18but really needed the caramelisation.
27:20Your whipped vanilla cream has an awful lot of sugar,
27:24and because you've used the poaching liquor,
27:27it's made the dish far too sweet.
27:31I know that the main thing with sugar is not to touch it,
27:35but I love to bodge and stir,
27:36so I just couldn't leave it alone.
27:39Lenford, you're next.
27:55Lenford, it's a really good, moist, soft, airy, delightful pudding.
28:00Your toffee sauce is the real deal,
28:02and the thing that I'm really impressed by is the pear.
28:06You put lemon juice in with the pears.
28:08Was it a stroke of genius?
28:10Because it's such a sweet dish,
28:12it needed a little bit of acid in there.
28:14Really good. Well done.
28:18When they said it was sticky toffee,
28:20my heart dropped because I didn't know what to do.
28:24I just put things together,
28:26and like they say, taste, taste, taste.
28:30Anisha, you're next.
28:37I think your pudding is nicely cooked.
28:40I think it's got a lovely crumb in it.
28:41Your whipped cream,
28:43the balance of sugar in that is perfect.
28:45And I like that you use the fresh vanilla pot
28:48inside the cream as well.
28:50It's a lovely, sticky, brown, Moorish toffee sauce,
28:55but your pear is very mushy.
29:02I was really hoping a miracle would happen
29:04and there would be absolutely no bad feedback,
29:07but it's fine.
29:09All in all, there was constructive feedback.
29:12Simi, it's your turn.
29:23Your pudding is spot-on,
29:28dark and sugary and dense.
29:29I really enjoy your pear.
29:32It's taken on the star anise as you wanted to.
29:36Your toffee sauce is beautifully buttery
29:40and creamy and luscious,
29:42but your cream is very sweet.
29:44I'm not getting strong vanilla flavour from it,
29:47and it's not whipped enough.
29:50My first thought was total, total horror.
29:55I did my best.
29:56I just tried to keep calm
29:58and do whatever I needed to do.
30:06So much good food, so much passion.
30:08We had great food today.
30:12I really felt for Naomi.
30:14She didn't manage to give us a toffee sauce
30:18and her cream was too sweet.
30:20I'll be sad to see her go,
30:22but the bar was high today.
30:24That leaves us with Lenford, Simi and Anisha.
30:28I do not know how Lenford managed
30:30to pull that dish out of the bag.
30:33That was such a good pudding.
30:36Simi's sticky toffee pudding,
30:37she baked her pudding really well
30:39and she absolutely knew
30:41how to poach a pear and caramelise it.
30:44I thought her cream was too sweet.
30:47I couldn't find the vanilla in it
30:48and it wasn't whipped enough.
30:51I thought Anisha's command of sweetness
30:54and balance of her sticky toffee pudding
30:56was excellent.
30:57Hers was the best vanilla cream.
30:59It had a really good vanilla flavour
31:01and it had just the right amount of sugar.
31:04I think it was beautifully presented
31:06and I liked her sticky toffee sauce,
31:08but I didn't like Anisha's dish
31:11as much as you did.
31:13There's so little between these cooks.
31:15The question is,
31:16whose food would you be most excited to eat again?
31:20If I went home,
31:21I'd definitely be a bit disheartened.
31:23I'd love to just show a little bit more
31:27of what I can cook.
31:29It would be disappointing,
31:31but then I cannot do anything about that.
31:43Cooks, what an incredible round that was.
31:49But as you know,
31:51we only have two aprons left to give.
31:54The first apron goes to...
31:58Lanford, well done.
32:03Our final apron goes to...
32:08Anisha.
32:11Simi, Naomi,
32:13you cooked some really great food today,
32:15but I'm sorry you will be leaving us.
32:19Thank you so much.
32:25Disappointed because I'm going home,
32:27but this is MasterChef.
32:29It's been an absolute experience of lifetime.
32:33I think the toffee sauce
32:35is the thing I'm going to be kicking myself about.
32:36If you don't deliver the whole dish they asked for,
32:39then you can't really expect an apron.
32:40But I've really enjoyed it
32:41and I'm really proud of myself.
32:45Guys, come get your aprons.
32:49You're great.
32:51Congratulations.
32:53Hi!
32:56This was all I wanted.
32:58I'm ready to go again.
33:00I don't get many opportunities like this,
33:02so bring it on.
33:05It was a challenging one,
33:07but it's definitely worth it
33:09because I'm still here.
33:25How do those aprons feel?
33:27Great.
33:28Amazing.
33:28You noticed your name was on it, Kristen.
33:30My name?
33:31It says Kristen.
33:34There is four of you in front of us,
33:36but there's only three places in the quarterfinal.
33:39This is an incredibly important decision,
33:42and for that reason,
33:43we've invited some very special guests.
33:46Three previous MasterChef winners.
33:49Tom Rhodes,
33:51Kenny Tut,
33:53and Ping Coons.
33:55At the end of this,
33:56one of you is going home.
33:59You've an hour and 15 minutes.
34:02Start cooking.
34:09Definitely getting some more carbon flavors
34:11and doing a bit of a fusion.
34:14Getting the apron.
34:15I wish I could have stood outside myself
34:17and look at and see what my facial expressions were
34:19because it was amazing.
34:22It was amazing feeling.
34:27Manfred,
34:27what dishes are you preparing for us?
34:29For a starter,
34:30I'm going to have
34:31a roasted pumpkin spice soup
34:34with a coriander and lime foam.
34:36We're getting a foam, Anna.
34:37Tell us about your other dish.
34:39So, ackee and sawfish,
34:40and I'm putting that in a ravioli,
34:42and on the base of that,
34:44I'm giving it a nice creole sauce.
34:46Have you timed this?
34:47Yes, it's a lot to do,
34:48and it's going to go to the wire.
34:54A good soup isn't just watery veg.
34:57It has to be silky and smooth.
35:00And a foam?
35:01How's he adding foam to a soup?
35:07I've never had an ackee and saw-cared ravioli,
35:10but I think Blenford's on to something here.
35:13He's rolling out that pasta by hand.
35:15I wish he'd use a machine
35:17because this needs precision.
35:19I don't use measurements for anything in life.
35:21I go with feel, smell, taste.
35:25Creole sauce, if he gets it right,
35:26you've got a brilliant balance
35:28of acidity of tomatoes
35:29and the creaminess of the sauce
35:30and the kind of zesty heat
35:31of the creole spices.
35:34He looks confident.
35:35Let's hope he's able to do it.
35:40I mean, it feels absolutely unreal
35:42to think that Anna and Grace liked my dish.
35:45My own brain is gaslighting me now,
35:47telling me that it wasn't real,
35:49and it was just a bit of a fluke,
35:50so I'm really hoping I can prove myself wrong today.
35:55I'm going to do a Thai beef ta-ta
35:57with a fish sauce cured egg yolk
36:00and then a prawn red curry with rice.
36:03I know it sounds quite plain.
36:04It's something that I love to cook my mates.
36:06We have a bat signal that goes out
36:07when someone's had a terrible day.
36:09So it's like, I need a glass of wine,
36:10and I'm coming over to your house in about 10 minutes.
36:12And you're like, cool, I guess I'll just cook dinner then.
36:15But now you have three former winners waiting for it.
36:19How does that feel?
36:19I think hopefully I'll feel a bit of love.
36:21I mean, it's a dish that you kind of make.
36:23It's a bit of self-care in a bowl, I hope.
36:27The balance of getting the flavour of the steak tartare right
36:30is going to be tricky.
36:32There's 22 ingredients going in her spice mix.
36:35I need to motor on really quickly.
36:38What I want her to do is take that spice mix
36:41and enhance the beef flavour.
36:43They're pretty beautifully yellow.
36:45Nice eggs.
36:46She needs to infuse the taste of the fish sauce
36:50into the egg yolk.
36:55Kristin is almost apologetic
36:57about her prawn and red curry.
36:59But she's elevating it
37:01by making intricate spice paste
37:03using two different types of chillies.
37:07Have we got the garlic?
37:10She's pan frying the prawns,
37:12and I really want a delicate touch
37:14when it comes to cooking.
37:15One minute too much,
37:17and they could end up like rubber.
37:19Careful.
37:22Eight plates of food
37:24in an hour and 15 minutes
37:26is nuts.
37:29And I'm a very slow, chilled cook,
37:32so, yeah, pray for me.
37:35I'm cooking a Bengali king prawn buna,
37:39cumin pilau,
37:40and a Bengali tomato salad.
37:42And for dessert,
37:44an orange and olive oil,
37:47Greek yoghurt sponge,
37:49orange blossom and honey syrup,
37:50masala chai ice cream.
37:52This is all for a place
37:53in the quarterfinal.
37:55How much do you want that?
37:56It would mean the world to me.
37:57I would love a career in food,
37:59and if I can just continue to grow
38:01and develop my skills,
38:03I'm definitely capable,
38:04so I hope you can see that.
38:07Traditionally,
38:08a buna should be a dry curry.
38:10It's not a better big, wet sauce.
38:12We're looking for a nice,
38:13hot, chilli kick off it.
38:15Should have good notes
38:16of cumin, coriander through there.
38:19I just hope I can get everything out.
38:22I'm very adventurous today.
38:23I need to taste all of the layers of that.
38:26This can't just be
38:27a normal Friday night dinner.
38:31I think the yoghurt and the orange cake
38:33sounds delicious.
38:35It should be fluffy,
38:36but also sharp.
38:37Oh, honey.
38:40But the thing I'm going to taste
38:41is the masala chai ice cream.
38:44Is she going to have time
38:45to infuse that tea
38:47and then frozen into an ice cream?
38:50I did get it in quite late.
38:51It might have to be like a whipped chai
38:54that's not an ice cream.
38:57I've got two more
38:59traditional Irish dishes
39:00with my own modern twist on them
39:02to bring forward.
39:03That's a lot to do.
39:06I live right in the shores
39:08of Strangford Lock,
39:09so I thought I would try
39:09and showcase some seafood.
39:11The main course is pan-fried cod,
39:13creamed leeks,
39:15buttery mash
39:15and Irish black pudding bonbon.
39:18And how much butter
39:19is going into this mashed potato?
39:20A lot.
39:21Yeah, and a lot of cream.
39:22Good answer.
39:23Yeah.
39:24Best answer.
39:25And for dessert,
39:26pear and almond frangipan tart,
39:28toasted almonds
39:29and an Irish whiskey syllabub.
39:31I'd like to hope
39:31they're worthy of the quarterfinal.
39:33I'm here to give them all.
39:36I want flaky, translucent cod
39:38with a crispy skin,
39:40well-seasoned.
39:42Mashed potato?
39:43It needs to be buttery,
39:44it needs to be creamy
39:45and silky and smooth.
39:46Never have enough cream.
39:49He's also given us
39:50a black pudding bonbon.
39:51I feel like I'm going
39:52to a country house hotel
39:53in Northern Ireland
39:54and he's the head chef.
39:57Trying to push hard
39:58and get it all done
39:58at the time.
39:59Adam's making us
40:00another tart.
40:01This cannot just be
40:02more of the same.
40:03It needs to blow our minds
40:05in a completely different way.
40:07Don't forget the whiskey.
40:09Syllabub is basically
40:10whipped cream
40:11with an alcohol
40:12and some sugar.
40:13Adam needs to be careful
40:14about how much whiskey
40:15he puts in a syllabub.
40:16If he puts in too much,
40:17it will be overpowering.
40:19Plenty of whiskey,
40:20innit, yeah?
40:28Oh, it's an absolute dream
40:29to be back
40:29in the MasterChef arena
40:31and every year
40:32we see it getting
40:32more creative,
40:33more delicious
40:34and, you know,
40:35I'm always hungry
40:36so can't wait to try it.
40:39Hey.
40:40Hi.
40:40My advice to the contestant
40:42is always, always
40:43cook something
40:44that you love to eat,
40:45sprinkle with a little bit
40:46of creativity.
40:49Hi.
40:50I always get tingles
40:52coming back
40:52to the MasterChef studio
40:53because it completely
40:54changed my life.
40:56Now I want to see
40:57the next MasterChef champion.
41:00Cheers, everyone.
41:01Nice to see you, babe.
41:02Cheers.
41:02Nice to see you again.
41:05OK, guys,
41:0620 minutes
41:06until the first course
41:07is served.
41:08Lenford,
41:09you're up first.
41:12Lenford's cooking us
41:13a Caribbean spiced soup
41:15with coriander and lime foam.
41:17I think soup
41:19can be a little bit
41:19of a safe option.
41:21It could either be
41:21a little bit confusing
41:23or the most wonderful soup
41:24I've had in a long time.
41:27Soup, how are you looking?
41:28Scrambling.
41:29I think the risk here is
41:31if he doesn't actually
41:32blitz the foam,
41:33Nav will use enough
41:34of the agent
41:36to hold the foam,
41:37then it could collapse
41:38into a pile of messy stuff.
41:41I haven't been able
41:41to get a foam out.
41:42OK, well, you've got
41:43two minutes
41:44so you'd want to hurry up.
41:45Come on.
41:48Is it ready?
41:49Yes.
41:49OK, Lenford, let's go.
41:53Good luck.
41:54Thank you very much.
41:57What is my foam, Anna?
42:00Hey, Lenford.
42:01Hello.
42:01Good day, Georgie.
42:02Hello.
42:03Cheers.
42:04So I have here
42:06roasted pumpkin spice soup
42:07and I was expecting
42:09to put in a foam in there.
42:11so what I have done
42:12was add a coriander leaf
42:15and also give it
42:16a little drizzle of lime
42:17to bring that flavour back in.
42:19Thank you very much.
42:25Flavour-wise,
42:26I feel like
42:27it's a great bowl of soup.
42:29It's got a creaminess.
42:30There's a nice warmth
42:31coming through it as well.
42:32My vegetables,
42:33some are sort of
42:34almost done,
42:35some are a bit underdone.
42:36They're slightly underdone
42:37for me,
42:37so they've got
42:38a bit too much
42:39of a crunch.
42:40And I think maybe
42:41that foam would have added
42:41that bit of zip,
42:42that bit of acid
42:43that it could have done with.
42:45I think there's
42:46really great layers
42:47of flavour
42:48inside the soup.
42:49I can taste coconut,
42:50I can taste a bit of ginger,
42:52I can taste garlic.
42:53I do like the heat of it,
42:55but I'm missing
42:56the real Caribbean feel
42:57of this soup.
42:59I'm missing that foam.
43:01Lenford,
43:02you've got 15 minutes.
43:03Get that ravioli on.
43:04It's a big push.
43:06It's a very big push.
43:08Aki and saltfish ravioli
43:10served in a creamy
43:11creole sauce.
43:13He's clearly going
43:14for some kind of fusion here.
43:17The main thing
43:18for this dish
43:19is going to be
43:19the pasta, right?
43:20We want it nice and thin.
43:23It's got to have
43:24a little bit of
43:24al-dentiness to it.
43:26Do you think
43:26your ravioli's had enough?
43:27It'll be probably
43:28just about good.
43:30Will that sauce
43:31bring it all together
43:32with some nice spices
43:33and move?
43:34Okay, let's go.
43:41I have here
43:43Aki and saltfish ravioli
43:45with creamy creole sauce.
43:48Please enjoy.
43:52That was another level.
43:56I was scrambling.
43:58I was running.
44:00I've done
44:01as well as I could.
44:05The sauce,
44:06delicious and creamy.
44:07Love the chunky vegetables.
44:09However,
44:10the pasta
44:11is quite hard.
44:12It's really undercooked.
44:14The bit that I really love
44:15is the Aki and the saltfish.
44:17You know,
44:17that's the flavour in there
44:18that I want more of
44:19and it's comforting
44:19and it's heady
44:20and it's lovely.
44:21I just feel like
44:22the filling isn't
44:23generous enough for me.
44:26Lovely ideas.
44:27Creamy sauce.
44:28Lots of cayenne.
44:29Lots of squash bonnet.
44:31Aki and saltfish filling
44:32is so delicious.
44:34But...
44:34It's ravioli's not cooked.
44:36It's not under.
44:38It's raw.
44:39It's raw.
44:40Kristen,
44:41you've got 15 minutes left.
44:42Holy smoke balls.
44:44I love a steak tartare
44:45and I love the flavours
44:46of Thailand.
44:48Thai food
44:48is all about
44:49that balance
44:50of sweet,
44:51sour,
44:52spicy,
44:54salty.
44:55Kristen,
44:56three minutes.
44:57Don't forget to breathe.
44:58Why?
44:58That's optional, surely.
45:00Is it enough time
45:01to cure that egg yolk?
45:02These fish sauce
45:03cured egg yolks
45:04are looking mighty pretty.
45:07Service.
45:08I'm kidding.
45:09Do you want me to say that?
45:10Service.
45:11Service.
45:15Hello.
45:15Hello.
45:16How are you doing?
45:19So I have made
45:20a Thai-inspired
45:21beef tartare
45:22with a fish sauce
45:24cured egg yolk.
45:26Thank you very much.
45:31I have to say
45:32it tastes
45:33as good
45:34as it looks.
45:35There's all that
45:36freshness
45:36of all those
45:37Thai aramets
45:38and then
45:38you've got
45:39that egg yolk
45:40that adds
45:40that richness.
45:41The egg yolk
45:42is there
45:42to enrich
45:43the whole thing,
45:43to hold
45:44everything together,
45:45to make it creamy
45:46and I think
45:47she did it
45:47really,
45:48really well.
45:49It really is
45:50at a professional level
45:50I would say.
45:51It's clever.
45:52It's fun.
45:53It's delicious.
45:54It's delicious.
45:55A really beautiful
45:57plate of food.
45:58There's Szechuan pepper
45:59in there,
46:00bird's eye chilies
46:00in there,
46:01but they're very
46:02harmonious with the beef.
46:05So you've got 50 minutes
46:06to go.
46:06Is your rice on?
46:07Yeah, the rice is done.
46:09People always think
46:10that a curry
46:11is really easy to make.
46:12It isn't.
46:13You really need
46:14that paste
46:15and that layering
46:16of well-made spice paste.
46:20OK, Kristen,
46:21three minutes.
46:22You can tell
46:22that you've got children
46:23because you know
46:24how to multitask.
46:25Sorry, do you want a snack?
46:26I can make your sandwich
46:27if you like.
46:28We're going to want
46:29perfectly cooked prawns.
46:30There's nothing worse
46:31than an overcooked prawn
46:33where they start
46:33to go rubbery.
46:37Kristen, you've done it.
46:39Take the dishes through.
46:46For your main course,
46:47I have made you
46:48a Thai prawn
46:48red curry
46:49and on the side
46:50you've got some
46:51jasmine rice
46:51that I cooked
46:52with ginger
46:52and lemongrass.
46:54I hope you enjoy.
46:55Thanks.
46:55Thank you so much.
46:56Well done.
46:57Time just flew by
46:59but I got something up
47:00which I think
47:01I'm happy with
47:03so I just really
47:04hope they like it.
47:07The cooking
47:08on those prawns
47:09is spectacular.
47:11They are so juicy,
47:13really succulent.
47:14And almost like
47:14a Thai bisque
47:15with the sauce.
47:16I actually get
47:17a fair nice amount
47:18of warmth,
47:19beautiful flavour
47:19you just get that
47:20real hit.
47:21I think the sauce
47:22could do with
47:22a little bit more salt,
47:23touch of sugar,
47:25a little bit more limeyness,
47:26a little bit but not far off.
47:29I think it needs
47:30a sweetness
47:31and a sharpness
47:32just to pair with
47:33that heat
47:33and the creaminess.
47:35It's missing
47:36the real robust flavour
47:37that normally
47:38Kristen has been giving us.
47:42And you've got 15 minutes
47:43left on your first course.
47:44OK.
47:45Sorry, I'm a bit shaky.
47:47It's battle of the curries
47:48and battle of the prawns.
47:52Yeah, of course,
47:53boys.
47:54It all goes down
47:55to that art of spicing
47:56which is something
47:57that people pick up
47:58through generations.
48:00It's not something
48:00where you throw it all
48:01into a pot
48:02and hope for the best.
48:03You've got one minute.
48:05She's adding
48:05those little touches in
48:07that really elevate the dish
48:08so putting that cumin
48:09through the rice,
48:10those crispy onions,
48:11having that salad
48:12on the side
48:13that kind of balances
48:14everything out.
48:15Right.
48:15Good luck.
48:19Thank you, Anisha.
48:22Today I've cooked
48:23kingporn buna
48:24served with cumin pilal
48:27and a Bengali tomato salad.
48:30Thank you so much.
48:31Thank you very much.
48:32Thank you very much.
48:33Cheers, Anisha.
48:36Well, she can buna me
48:38any time.
48:40This is so good.
48:42The prawn's perfectly cooked,
48:44the rice perfectly cooked,
48:45it's fluffy,
48:47it's well seasoned.
48:48But what really gets me
48:50is that lovely,
48:51warming,
48:52multi-layered
48:53curry flavour
48:54that's sort of sweet
48:56and there's a bit of spice.
48:58The star of the dish
48:59for me is that little salad
49:00just to add that little zing,
49:02that little pot.
49:02She's done an excellent job.
49:06I love the cumin
49:07and the rice.
49:08Eating it with that fresh tomato
49:09really brings out
49:11all of the hoot.
49:12I think that is
49:13a very good plate of food.
49:1615 minutes left,
49:17we need to get this done.
49:18So, Anisha's dessert
49:19is orange yoghurt cake
49:21with honey
49:22and orange blossom syrup
49:23served with a masala chai ice cream.
49:26There is a lot of elements
49:28on this dessert.
49:29That sponge has got to be
49:31perfectly cooked,
49:32that syrup has got to be
49:33perfectly balanced
49:35and not overly sweet.
49:36Three minutes.
49:37I love ice cream,
49:38I love masala chai,
49:39I've never tried that,
49:40so...
49:40I feel like I'm
49:41too stressed to do the canal
49:43or just put the...
49:44Are we getting soft serve?
49:46Yes, we're getting soft serve today
49:48as of right now.
49:50I want some good ice cream,
49:51I don't want a creamy puddle.
49:53Ooh!
49:55Slow down!
49:56It was supposed to look
49:57a little bit differently,
49:58but if it tastes good,
49:59I'll be happy, I think.
50:01Off you go.
50:01Off you go.
50:07For dessert,
50:09I've cooked for you
50:10an orange and Greek yogurt sponge
50:14soaked in an orange blossom
50:16and honey syrup.
50:18And it's served with
50:19a very soft,
50:21super soft serve,
50:22chai ice cream.
50:23Thank you very much.
50:24Thank you so much.
50:26Cooking for past contestants
50:28is so strange,
50:30it's like I've just stepped
50:31into the TV
50:32because I've seen
50:33all of their faces before,
50:34but I'm really happy
50:36and proud of myself.
50:39It's a beautiful light sponge,
50:42beautiful orange blossom
50:43flavour through it.
50:44The masala ice cream
50:46I thought was just incredible.
50:47Lovely spiciness,
50:49super creamy
50:50and just perfect
50:51to pour all over that cake.
50:53She balances sweetness
50:55perfectly.
50:56I don't even mind
50:57that my ice cream is melted.
50:59I would love to eat
51:00her food every day.
51:03The sponge is soft,
51:05moist and delicate.
51:06The masala chai ice cream
51:07is luscious.
51:08Yeah, it's a bit runny.
51:10I can forgive it.
51:11It comes together beautifully.
51:15Adam, you've got three minutes.
51:17Pan-fried cod
51:18needs to be cooked
51:19just enough
51:20that it flakes away.
51:22Buttery mash
51:23and this should be
51:24almost equal quantities
51:25of butter and milk
51:26to potato.
51:27Can't come from Ireland,
51:28not to potatoes.
51:29For that bonbon,
51:31we want it to be
51:31perfectly crispy.
51:33Looking good, yeah.
51:34But we don't want it
51:35to be dry in the middle.
51:36Good to go.
51:37Happy?
51:37Yep, I am indeed.
51:42Today, I've cooked for you
51:44pan-fried cod,
51:45creamed leeks,
51:46buttery mash
51:47and an Irish
51:48black pudding bonbon.
51:49Please enjoy.
51:50Beautiful.
51:51Thank you very much.
51:53The coisson on that fish
51:55is just perfection.
51:57It's just exactly
51:58what you want
51:59from a piece of cod.
52:00The mash is really
52:01beautiful and smooth.
52:02You've got the beautiful leeks
52:03which have been prepared
52:04really well.
52:04I can taste some nice
52:05white wine going
52:06through there as well.
52:07It eats very well together.
52:08I do not like the bonbons.
52:11Yes, it's really,
52:13really crispy
52:13but inside is a bit dry.
52:17Silky smooth mash,
52:18really nice crispy bonbon,
52:20nice and mustardy,
52:21leeks with a little
52:22kick of acidity.
52:23I think the fish
52:24is just undercooked.
52:25Adam certainly had the time
52:26to rectify that.
52:27He just didn't check it.
52:31OK, 15 minutes.
52:32OK, thank you.
52:33I love the classic pairing
52:35of pear and almond.
52:37Frangipan with crisp pastry.
52:39What's not to like?
52:41This glaze is marmalade
52:43and just a drop of water.
52:44Usually it's done
52:45with apricot jam
52:45but I'm just trying
52:46to do things a bit different.
52:47I've never seen it paired
52:48with a whiskey syllabub before.
52:50You want a nice bit
52:51of heat from that whiskey.
52:52How much whiskey
52:53is in this syllabub?
52:54I can smell it from here.
52:55There's a lot of whiskey
52:56in it, yeah.
52:57OK.
52:57Yeah, good man.
53:02So guys, I've cooked for you
53:04a pear and almond
53:05frangipan tart,
53:07toasted almonds
53:07and an Irish whiskey
53:09syllabub.
53:10So please enjoy.
53:13I'm proud of
53:14getting the food out.
53:15This is a beautifully
53:17presented tart.
53:19Eight plates of food
53:20in one hour, 15 minutes
53:21is no mean feat,
53:22so I was pleased.
53:23Oh!
53:25Adam loves his whiskey.
53:29That pastry is amazing.
53:32Like something
53:33that you will get
53:33in a patisserie
53:34in a high-end restaurant.
53:37And then generously
53:38filled with frangipan,
53:39which I love.
53:40And then that whiskey cream
53:43that we've got,
53:44wow, it's got a punch
53:46of whiskey in there.
53:47I don't think I can eat
53:49that cream on its own,
53:50but eaten with the frangipan,
53:52perfect.
53:53It's just top, top quality.
53:54You don't get much better, really.
53:59I'm astounded
54:00by how good his pastry is.
54:02The whiskey syllabub
54:03is an assertive little number.
54:05I feel a little unsteady
54:06on my feet.
54:07I think the syllabub
54:08needs a little kiss of sugar
54:10to give it a bit more balance.
54:12But that frangipan tart
54:13is brilliant.
54:19We had four strong cooks
54:21enter the kitchen today,
54:22and my God,
54:23did they deliver.
54:24Somebody has to go home.
54:26This is incredibly tough.
54:30The dining room thought
54:32that Anisha was the cook
54:33of the day,
54:33and we agree with them.
54:35Prawn Buna was so
54:37incredibly vibrant
54:39with flavours.
54:40And that masala chai ice cream,
54:41was it soft serve?
54:43Yes.
54:44Was it delicious?
54:45Yes.
54:45Yes.
54:46So that leaves us
54:47with Kristen,
54:49Lenford,
54:50and Adam.
54:52Kristen's Thai beef tartare
54:54was superb.
54:55But I think where she kind of fell short,
54:57it was in her main course.
54:59It was a little bit weak.
55:02But overall,
55:03I'd have still eaten the whole lot.
55:06We were not the only ones
55:07impressed by Adam today.
55:09The dining room loved his dishes.
55:11His cod was nicely pan-fried.
55:14Just ten more seconds maybe in the oven.
55:16The frangipan was very professional-looking.
55:19I know you found the syllabub a little bit fierce.
55:22Me, I loved it.
55:23I really enjoyed Lenford soup.
55:26I thought it had a great layer
55:27of flavour in there.
55:28It was a shame
55:29that he missed out
55:30on his lime and coriander foam.
55:33Lenford cooked us
55:34some really good ackee and salt fish.
55:37But he misjudged the ravioli.
55:40It was raw.
55:42Oh, I really want a place
55:44in the quarterfinal.
55:44How fun is this?
55:47I would love to keep going.
55:50I went in there today
55:51and I gave it my all.
55:52And I pushed myself
55:53and hopefully it's enough
55:54to get through.
55:56Let us keep the fingers crossed
55:57and if I do get a place,
55:59yes, I am grabbing his.
56:12Wow.
56:13It was a pleasure
56:14to eat all of your food today.
56:16But remember,
56:17one of you will be going home.
56:23The contestant
56:24who will be leaving us
56:32is
56:32Lenford.
56:36It was brilliant.
56:39You should be so proud of yourself.
56:40Be very proud.
56:41Well done.
56:44I am going to look back on this
56:45and I'm going to smile.
56:47I got the white apron,
56:49so this is not the end
56:50of a journey for me.
56:52Well done.
56:56The pressure in here
56:57is massive.
56:58I was happy to get everything up
56:59and to get a place
57:00in the quarterfinal
57:01is just amazing.
57:02I definitely want to keep pushing now
57:04and I'm going to be ready
57:06for that next challenge.
57:08I feel relieved
57:10and over the moon
57:11all in one.
57:12It's like such a rush
57:13cooking in this kitchen
57:14and it's slightly addictive
57:15and I'm here for it.
57:20Next time,
57:21it's the quarterfinal.
57:23Very big day.
57:25And Rebecca,
57:26Matt and Tony
57:28will join Kristen,
57:30Anisha and Adam
57:31to face two demanding challenges.
57:35It's looking at me, Tony.
57:37As they battle for a place
57:39in Knockout Week.
57:41I mean,
57:41I want to eat that
57:42every day of my life.
57:49MUSIC PLAYS
58:06MUSIC PLAYS
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