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00:02it's the Masterchef quarterfinal and this week six best cooks are back
00:10however far I go in the competition just getting this far I'm really amazed on the back it's been
00:17terrifying but probably the best thing I've ever done at the same time tonight they face
00:23two demanding challenges designed to test them even further very big day enormous day first they
00:33will have to invent an exceptional dish from scratch inspired by the seasons spring is in
00:40the air and a little touch of autumn too I can smell I'm feeling the stress again what are they
00:45gonna
00:46make us try to cook and will I be able to do it not knowing what I'm gonna be walking
00:50into does
00:52make me nervous the pressures there oh it's our deal with it now then they'll have to cook a dish
01:00to a brief set by renowned restaurant critic William Sitwell I mean I want to eat that every day of
01:06my
01:07life I feel like I haven't done my homework and I'm heading into an exam where I haven't done
01:12enough revision as long as I don't go out I'm great I want to keep attending the party six fabulous
01:21cooks
01:21this is going to be one heck of a fight I'm really expecting to have my socks blown off me
01:27today
01:48these are all looking very bright-eyed and bushy-tailed huh feeling the positivity coming off
01:54is welcome to your quarter-final now you've impressed us a great deal so far but this is
02:05when the pressure really cranks up you are now cooking for a place in knockout week so your first
02:15test is an invention test but it's an invention test with a theme this is all about thinking on your
02:23feet
02:23we want you to create a dish that embodies either spring or autumn so when it comes to spring you're
02:30thinking of something that is refreshing and vibrant when it comes to autumn we want to earthy complexity
02:37choose one season and celebrate it through flavor texture and presentation now you're going to need
02:45ingredients so luckily we're going to let you enter into the masterchef market your dish can be sweet or
02:58savory it just needs to embody spring or autumn 10 minutes to choose your ingredients and then 80 minutes
03:06to cook your socks off come up and select your ingredients they have so many things to choose from
03:20they've got fish meat vegetables nuts seeds there's so much choice there's nearly too much choice spring and
03:31autumn my brain's frantically trying to figure out what's in season I want the lightness and the
03:37freshness and the newness of spring but if they choose autumn I want something hearty to feel loved and warm
03:46this is a bit of a challenge it's uncomfortable I think I'm going to go down to my Bangladeshi roots
03:51have they got the knowledge to create a dish under this pressure it's really going to test them
03:58as soon as I start venison dishes started coming into my head obviously not having prepared I hope I
04:08will relax a bit once I start cooking 80 minutes to create us some spring or autumn magic let's go
04:25Tony loves classic flavors but he never plays it safe he pours love and passion into it and somehow
04:33transforms his dishes into something quite incredible he really does throw everything at it Tony that's pork
04:41six ways I feel like I'm celebrating a new national holiday pork mass master chef has become my life I've
04:52almost moved into kitchen at home awake asleep it's just a constant thought in my mind Tony which are
05:04you cooking spring or autumn autumn quite relieved when I went in there venison jumped straight out of me
05:11so it's gonna be roast venison loin celeriac fondant some cavalo nero and then to go with it is a
05:18madeira and cherry sauce oh and some parsnip crisps I do cook quite a lot with venison because my daddy's
05:23a
05:23keen hunter so I butcher a lot of it which my son finds absolutely fascinating my girlfriend's not so much
05:34Tony's dish sounds like it's gonna have the feeling of autumn celeriac very abdominal same with the
05:40cavalo nero but venison loin is a very lean meat so it's really unforgiving if you overcook it and I
05:50need to see balance in this sauce madeira is very sweet it's gonna add cherries to it they're going to
05:55be very sweet celeriac can be a bitter troublesome vegetable he's got a fondant here needs to be succulent sweet
06:05and
06:05cooked right through Kristin has shown us that she passionately loves Thai flavors dishes bursting with
06:17complexity that's ceviche with coconut milk and the granita showed us some really great skill I am
06:26absolutely blown away there is a confidence in her that has come from her travels I love to cook Indian
06:34I love to cook Thai Japanese my husband's American so we tend to have a lot of Mexican as well
06:39and so I
06:40feel like I've got a lot to draw on when it comes to the flavors that I use in my
06:44food Kristen this is a
06:47whopper of trout huge are you confident about handling this yeah we've got some beautiful fish in Australia that would
06:54have
06:54grown up cooking and there's no fish sauce or soy sauce in the pantry so I'm trying my luck with
06:59a bit of European what
07:01are you cooking I'm gonna take you from winter into spring with pan seared trout we lentils with some lovely
07:07onions and carrots and celery flavors and then I'm gonna do a nice herby salsa verde I would
07:13say green sauce there you go yeah maybe it's the first time you've sat outside for your dinner or your
07:17lunch or something so I think you've still got some of the crunchy leaves on the ground and so the
07:22warmth of the lentils paired with the fresh seafood and the herbs I hope will give you that sense of
07:26transition it's really exciting to see that Kristen is going to Europe this time pan seared trout they expect
07:38lovely crispy skin nicely seasoned pink in the center I love free lentils you can get lots of flavor into
07:46them but if she cooks them too much they will turn to mush the salsa verde is the taste of
07:56springtime but
07:57it needs to be full of herbs lots of acidity in there just to lift this dish 30 minutes gone
08:0550 minutes left I
08:11love Anisha's cooking style Bengali flavors Turkish flavors melded together I'm combining both of our cultures
08:18in this dish what's your husband called his name's Jayhan yeah she's really brave when it comes to creating
08:24dishes and flavor combinations I would love to eat her food every day to be a master chef quarter finalist
08:33is absolutely nuts I feel like I'm just ready to do like a million star jumps I don't know like
08:41I'm just
08:41so excited I've got so much energy but honestly it's just really motivated me more to kind of up my
08:49game
08:50and bring more skills to the table
08:55so I'm taking you to autumn you know at the end of summer you get excited about the comforting meals
09:01the the meals that warm up your
09:02belly so I'm going for a chicken and red pepper curry with a red split lentil dal which will be
09:12topped off with a garlic butter toka which is garlic roasted in the butter and then it's poured over the
09:17lentil soup after
09:18this is where it started for me when I first moved to uni the first thing I made was a
09:23red split lentil dal and a chicken curry
09:26did you cook for people in your flat or on your whole residence in a Bengali home you never cook
09:31for one
09:31person you cook for like 10 so all my flatmates loved it we've eaten Anisha's curries before and they are
09:39nothing short of delicious I want a delicate balance of silky and smooth and sweet and hot all the different
09:49herbs and spices coming with courage you know you cook the sauce for quite a while it's gonna be the
09:55very last thing I take off she's comparing this to student food so I hope Anisha's not playing it safe
10:01with her
10:02dish I really want to see her push the boat out when it comes to the flavors and the presentation
10:13Matt has shown us that he has precision he has skills he's got an incredible palette he brings his
10:19Japanese heritage layering flavors with a mommy and sweetness I would pay good money for this in a
10:28restaurant Matt is giving us autumn on a plate he's cooking rump of lamb I would like that lamb really
10:35nicely caramelized on the outside and then the center medium to medium rare stuffing cabbage leaves with
10:42walnuts and morel mushrooms and then adding mascarpone cheese to it not gonna lie sounds delicious he's also
10:53gonna do roasted butternut squash puree and a masala sauce Matt Matt Matt it's a lot of work I was
11:03a
11:03master teacher for nine years the only thing that sort of compares to the pressure of the master chef
11:07kitchen is giving an assembly to the whole school all on you to deliver but still not quite as daunting
11:16Matt we asked you for autumn or spring but your shirt is giving us well summer in Hawaii that's a
11:22confident man are you feeling confident today don't judge a book by its cover I don't really know what
11:26I'm doing I don't believe you Matt but it made me feel good I feel good about myself so you
11:31haven't
11:32leaned into your Japanese flavors this time when I was in the market this is just kind of what made
11:35sense to me I mean there weren't that many Japanese ingredients for me to lean on hopefully I can pull
11:39off
11:43that's 15 minutes remaining come on let's get cracking spring is in the air and a little touch
11:50of autumn too I can smell Rebecca so far has showed us flashes of creativity and that she is versatile
11:57in
11:58the type of food that she likes to cook nectarines and cod does sound a little bit weird I love
12:03a weird
12:03combination so I'm totally here for it she's an inventive cook and that's what we need for this round
12:10I'm going for spring I saw the courgette and I was like I used to grow them myself it's just
12:16a perfect
12:16ingredient so I'm gonna make fresh pasta spaghetti with courgette and it's gonna be parmesan in there
12:22when I've done this before I usually just grate the parmesan but I'm gonna try and do a parmesan sauce
12:28are you an accomplished pasta maker yay well no I've usually just cut it by hands but it might be
12:36quicker on the machine it might be a little bit more refined from a presentation point of view but
12:41if it all goes array then I will do it myself I really hope that she absolutely nails the pasta
12:50she
12:51just needs to get it nice and thin if it's too thick it's gonna be kind of claggy and heavy
12:56I want
12:56lovely long strands I do like creating dishes on the spot but I am a little slapdash oh yeah a
13:06little chaotic like a mad scribble on a page yeah a bit of a disaster on the pasta maker I've
13:13just got
13:13to take some deep breaths believe in myself and step up it got stuck in the machine the machine I've
13:24gone for the knife Adam's heart and soul is delivering us the tastes of Northern Ireland how
13:36much whiskey is in the syllabus there's a lot of whiskey in it yeah buckets of skill just top top
13:42quality you don't get much better really classic dishes but presented in quite a slick and modern way
13:49that's a good honor to cook for the judges but it's nerve-wracking as well if you have to you
13:54know
13:54really push yourself and try and elevate your dishes but not push yourself too much that you give
13:59yourself too much to do and you can't get it done the time so it's a it's a happy medium
14:03I'm gonna go
14:07with spring so I'm doing strawberries meringue and cream strawberries is something we would have quite
14:14quite often at home yeah there's nothing left for Sunday lunch for dessert you have strawberries and
14:18cream and I'm gonna try and make it quite refined on the plate I'm bringing in some different flavors with
14:23the black pepper meringue I've got chards and wee meringue kisses a vanilla bean cream raspberry coulis
14:30and glazed raspberries and I might try and do Italian meringue as well you're gonna do a French meringue
14:34and an Italian meringue so one will be baked crispy and the other one will be left soft excited for
14:40the wee meringue kisses hopefully we'll be giving you chef kisses when we try it he's the only person making
14:51a dessert I've got the raspy coulis made it's in the fridge the black pepper meringue is good to go
14:56never had a black pepper meringue before I hope that I get peppery bitterness and sweet crisp sugar do
15:04these two things go together I'm gonna find out there's a lot of processes here Adam's first Italian
15:11meringue didn't work out so now he's on to his second one for the first batch just took my eye
15:16off the
15:16sugar looking better I hope he doesn't mess this one up fingers crossed this one's gonna be fine
15:25okay guys five minutes left you need to be plating your dishes
15:41that's kind of how I want it it looks nice and pink not overdone
15:47lovely crust on outside of it but again just that nice blush on the middle of it for that medium
15:53rare
15:53sort of consistency 60 seconds do you need to be adding your final touches definitely fun
16:09pasta worms and courgette mush I should be on children's master chef
16:17so that's time up now move away from your benches hug each other if need be
16:28Tony Tony come and talk to us dairy factory worker Tony chose to cook an autumnal dish of roasted loin
16:38of
16:39venison on braised cavallonero celeriac fondant topped with a parsnip crisp roasted asparagus and a cherry and
16:49madeira wine sauce your venison is beautifully cooked caramelized on the outside pink in the
17:00center but the star of the show for me is the sauce cherries and madeira in the wrong hands could
17:06be very
17:07sweet so you just got that balance completely right you are the sauce king you you were excellent at them
17:12thank you I'm a little bit let down by the celeriac fondant although you have got it cooked all the
17:18way through you've got so much caramelization on it it is a little bit bitter on the plate but that
17:24parsnip crisp is outstanding really earthy it's heavenly if you'd made me an entire plate of parsnip
17:36crisps with some madeira dipping sauce I would have been a happy woman or I'm on a plate are you
17:44emotional Tony oh the Yorkshire men don't do that the first time they've done an invention test and
17:51I'm on cloud nine to be honest feedback were brilliant showcasing the transition from winter
17:57to spring communications director Kristen has cooked pan seared trout topped with crispy onions and capers
18:05pui lentils flavored with onions carrots and celery pickled radishes and a herby salsa verde very
18:15colorful and beautiful I think your trout's great love the skin nicely cooked it's soft but your salsa
18:29verde very acidic tons of herbs it's just ever so slightly overpowering there is layers and layers of
18:38flavor here pickled vegetables the sweet crispy onions lentils are cooked really nicely there's a really good
18:45zing to the dish spring has sprung maybe just a little heavy on the acidity even though the balance was
18:55a
18:55bit thrown on the sort of vinegary side of things I thought it was really fun it was such a
19:01good round I
19:01mean to get to go into the master chef pantry I mean oh that's it that's exciting digital engineer
19:09Anisha has served a chicken and red pepper curry with rice and a red split lentil dal spiced with turmeric
19:17and
19:17chili finished with a roasted garlic butter it's Friday night and I have come in from the cold and this
19:32beautiful plate of autumnal colors with a real heat is restoring me your curry there's cardamom and green
19:41chili to the sweetness of the red pepper packed with flavor this is definitely you cooking within
19:47your comfort zone but is it wonderful yes your doll has got a real lovely creamy flavor to it with
19:55red
19:56lentil turmeric and butter I think I'd like a bit more of the garlic but your presentation is really quite
20:03pretty well done thank you so much you want nothing more than your curry to be enjoyed and just the
20:13judges really enjoying the taste of my food I think that means the most to me more than anything is
20:18honestly the best feeling PhD math student Matt's autumnal inspired dish is roasted rump of lamb with cumin
20:27clove and chili spiced butternut squash puree topped with mushrooms and radicchio roasted squash pan seared
20:35cabbage leaf stuffed with mascarpone braised walnuts and dried morels and a masala lamb sauce
20:48a really attractive plate of food I love your lamb I think your lamb is delicious your squash puree is
20:55so
20:55fantastic packed with cumin clove chili and pepper with the sauce and the lamb it's an autumnal delight
21:05the highlight for me of this dish is the cabbage leaf love the walnut love the mascarpone the earthiness of
21:13it it's absolutely delicious thanks guys I think I've shown that I can work well under pressure I think
21:21I've shown that I can put a good plate together that reflects the brief I was definitely happy with
21:25it executive assistant Rebecca has made grated courgette lemon and basil spaghetti topped with a
21:34parmesan cheese sauce served with heritage tomatoes marinated in salt and basil oil
21:46pasta pasta a disaster
21:51very chewy very thick wormoletti this is what I'm now calling it
21:57your courgettes however are very nice thank you I'm tasting that lemon zest the basil oil tomatoes
22:07well these are just chopped tomatoes
22:11I can't taste anything other than the tomatoes but they're very pretty on the plate thank you
22:16the idea of this dish says spring but the way you've kind of cooked it and presented it it feels
22:23similar to autumn it's heavy and it's rustic the parmesan sauce for me has too much parmesan
22:28it's just overpowering I like where you were going but I think along the way there was a there
22:34was a few hiccups that round was as tough as my pasta tasted my food is usually a lot tastier
22:44and a lot lighter
22:45finally it's business student Adam with his spring themed dessert of macerated strawberries and glazed
22:53raspberries with vanilla cream black pepper french meringue kisses and shards torched italian meringue
23:01and a raspberry coolie your talent for plating up is quite extraordinary this is like something
23:09i want to wear as a hat to a fancy wedding
23:17i love your little black pepper meringue kisses they've got a real punch not getting a lot of
23:24vanilla off the cream but fruits done in sweet ways this is spring but we can certainly see summer on
23:31the
23:33horizon you embarked on making an italian meringue that didn't work out and you went back again and
23:39repeated it and i'm and i'm very grateful you did that that it's a beautiful italian meringue
23:43they've got the sweetness of the meringue nice acidity of your berries your lovely coolie could
23:49have even sprinkled a bit of black pepper in with your strawberries but all in all i think a great
23:54dish
23:54is showing skills you're going into the unknown you're trying to show something a bit technical but
24:02pretty happy with that i think we should surprise them a little more often then we had some really
24:08good food today those cooks hit the spring autumn brief i was transported into both of those seasons
24:15the competition is stiff there's still one more challenge that could turn it all around and this is
24:21the toughest one yet guys welcome back this competition she's a cruel mistress
24:49it just keeps getting harder and harder we're gonna ramp up the heat now
24:57we've invited a very special guest not just to set you a task but to taste your food too
25:06please welcome the esteemed restaurant critic the very opinionated william sitwell
25:16well hello welcome nice to see you welcome hi everyone can you tell the cooks what your brief is i
25:26want
25:26you to cook me some soup or broth with some well-executed protein or a fabulous star vegetable
25:35every single nation on this planet has a soup that soup says so much about the country from which it
25:42comes i want to see you using your skills to elevate this humble dish and take it to master chef
25:49levels
25:49you have 90 minutes to cook the best dish you've ever cooked in your life at the end of this
25:57three of you
25:57will go through to knockout week and three of you will be going home start cooking
26:12it sounds such a simple challenge but actually a good soup or broth can be something of amazing
26:18sophistication soup comes in so many different ways a beautifully made console mate soup from asia
26:26or a crisp piece of fish lying in a really flavorful broth i want to have some texture as well
26:33a bit of crunch i have teeth and i'd like to use them there are endless possibilities
26:39i'm hoping for some magic but as we know sometimes tricks go wrong
26:48most home cooks should be able to make a good soup but it's much more difficult to make a wonderful
26:56inspiring exciting soup it's all about a delicious stock layering flavor to create something that is
27:08complex interesting very big day enormous day the biggest day
27:17the level's gone up massively even just in one round i think it's a really cool brief but
27:24william sitwell is renowned for being very honest i just really hope he likes what i cook
27:31seeing mr sitwell i didn't think he'd get more surreal doing this competition i mean he's mostly nice
27:36well it depends on the dish if a dish is nice i'm nice what's cooking is this a soup or
27:41a broth
27:42uh it's a consomme i don't know which one of those you call it um but so i'm making a
27:46duck dashi
27:47basically that i'm gonna clarify it there's some duck necks duck wings a duck leg some ginger carrot
27:54kombu i'm gonna serve that with duck breast um morel stuff for the duck liver fast and like a crispy
28:00uh yakki onigiri which is like a toasted rice ball what's the inspiration is this a is this a family
28:05dish where's the idea from one of my earlier food memories is making onigiri with my grandad the
28:09combination of like toasty rice and some sort of dashi is to me like a very comforting thing right
28:15i've cooked a lot of japanese ingredients so far in this competition but i've not made any japanese
28:19dishes so i'd say this is my first japanese dish i think it's a winner hopefully good luck i'm excited
28:24by this matt thank you thank you what's tricky about a consomme is once you've made your stock
28:32you're going to clarify it when you clarify a consomme you whip up your egg whites and then
28:38you whisk them in cold when the egg white floats to the top it sits on top of your stock
28:43a little bit
28:44like a raft so you must keep stirring the stock before the raft is formed but if you stir it
28:50too late
28:51you smash up the raft and you won't get a crystal clear consomme a consomme even though it's a clear
28:57broth has got to be rich there's got to be loads of flavor so the essence of that stock has
29:03really got
29:04to pack a punch letting the flavor on this and the seasoning is key to the whole dish
29:12smashing away through the prawns yeah
29:21so i'm doing a prawn bisque and pan fried scallops butter poached prawns pickled apple and fennel and
29:27on the side a stout wheat and bread oh nice so it's made with hemma stout and treacle so it's
29:33quite sweet a treat for us growing up was um prawns and wheat and bread and this dish brings it
29:39together
29:39in a very different way in northern ireland you can't have soup without bread so you can sort of
29:44as we would say at home mop it all up and so you're baking that bread yeah amazing have you
29:49got some
29:49nice butter i do indeed yeah good salty butter salty butter good good give the man what he wants
30:00adam is going traditional french classic we've got a bisque something that i would always order
30:07in a restaurant i just love it but to make a good beast you've got to have a good amount
30:13of time to
30:13really cook down the prawn shells so you've got that lovely gutsy flavor of prawn that will be at the
30:19heart of it and i think to have a bit of irish bread with some classic french broth that to
30:26me is a
30:27really lovely combination scallops golden brown on the top and a lovely just delicate translucent center
30:36and i love a prawn poached in butter it brings out the creaminess in a prawn
30:43the seafood in northern ireland is a bit unsung i grew up in a small village called kililay on the
30:50shores of strangford lock with some brilliant fish brilliant shellfish and i'm trying to you know
30:56do it proud today and do it justice 25 minutes have gone
31:06so exciting to cook for william as well as grace and anna again what a special opportunity
31:13i am cooking a south indian rasam which is that real tamarind sour broth and it's going to have a
31:21piece
31:22of pan fried sea bass on top and a fondant potato made with turmeric and a coconut chutney on the
31:28side
31:29on a saturday after football my boys and i go for a dosa and it has a rasam broth usually
31:36as part of
31:37the dosa so taking that rasam as the inspiration i think it goes really nicely with cedar and i think
31:41adding that potato which you get inside the dosa which has got the turmeric and the onions to really
31:46kind of give you that anxiousness with the broth this looks like a dish that would take someone about
31:50two days to cook do you think you've got enough time for this yeah i think i think we could
31:54i think
31:54we've got the tamarind and the fish in here the broth is coming on we've got some potatoes they've
31:59got to go in got some chutney to make i reckon i can do it kristin has a great wizard
32:08-like ability
32:09to extract flavor from everything she touches she has lots of beautiful aromas going in here like curry
32:17leaves and cumin and ginger some chili so i'm expecting that broth is going to have a real sour
32:25kind of kick of spice whole potato sitting in a bowl really like the idea of it that it is
32:34quite
32:34brave that fondant potato has got to be cooked properly it's got to be crisp on the outside it's
32:40got to be soft in the middle it can't go mushy in the soup i really hope it works
32:47so i've never made fondant potatoes before what i was trying to do was show that it's a classic
32:51technique but you can really apply indian flavors to and i think part of the the challenge will also
32:58be to get the cook on the sea bass just right so that when you pour in the broth again
33:02it doesn't
33:03make it all soggy and fall apart lots to get through
33:12so i'm going to be making a tom yum soup that's going to be served with a steamed cod loin
33:18finished with a crispy prawn head and a prawn head oil
33:23whenever we go to a thai restaurant i can't help but get tom yum soup but it's got to have
33:28a perfect
33:29balance of sweet acidic and the heat with it as well
33:35so tom yum soup this is a very famous very spicy soup from thailand i'm excited by these little bird's
33:43eye chilis they're going to create some heat yeah yes it's going to have some some kick to it i've
33:48tried
33:48this dish out on a few people and the feedback that i've got is that it's better than what they
33:53have
33:53in the local time all right good fighting talk you're not going to be able to go back in there
34:02tony's face as he spoke about this soup it really sparkled there's something so passionate about tony
34:08as a cook he's got galangal in there lime leaves lemongrass ginger garlic lots of big bold flavors
34:18over the years i've been promised spice and heat and sweats in the master chef kitchen and the sweat
34:25comes from pressure rather than the chili i really want to have some heat in that tom yum soup that's
34:31going to really transport us to thailand and give us a really authentic flavor it's looking at me tommy
34:39oh he's got prawn heads in the deep fat fryer they've still got their eyes on they were glaring at
34:45me i love his sense of adventure with this dish last thing is to give them something they've not seen
34:51before so that's what i'm trying to do okay guys you only have 35 minutes left
35:00i'm a little bit behind but i'm getting there
35:06consomme it's not clarified as i want it to so i'm hoping to give me enough time to give it
35:10another
35:10go feeling good about this challenge i was really lucky recently to have a trip to japan um i traveled
35:19there on my own and it was just such a wonder of a of a country and of a culture
35:23and i had some of the
35:24best broths and soups while i was over there so my soup today is a japanese inspired mushroom soup
35:31with two different japanese dashes that i'm combining one with shiitake mushrooms
35:37and then one i'm using sea kelp and bonito flakes she has lots of mushrooms going on here she has
35:45shiitake mushrooms king oyster mushrooms hen of the forest smidgey and chestnut if she
35:51binds them all into the pot together they will fight for the attention
35:58how do you separate the flavors of the mushrooms because it's hard enough to get the flavor out of
36:03one yeah you've got one two three four five at least six varieties i'm doing some roasted mushrooms
36:11and then i'm going to pan fry some mushrooms for you as well and there's some pickled mushroom
36:16and hopefully it all come together in harmony i've worked out the ratio for my palette it tastes
36:21quite nice your palette what about my palette well i'm hoping that they're quite similar though yours
36:26is a lot more superior
36:32sometimes mushroom soups like that the mushroom can be balls of rubber floating around in some rather
36:38uninspiring water she's really going to have to give us mushroomy flavor of course but distinct flavors
36:46and the texture of mushroom
36:50that doesn't look like enough soup for three people okay only 15 minutes left
36:58every 15 minutes here so it's tight for time but i'm getting there i think it's looking pretty good
37:05i mean it's looking clear right yeah it's not there it's not very much but yeah at this point in
37:15the
37:15competition i definitely feel really happy and really pleased with the feedback i've got so far
37:22but i definitely want to ramp it up and show a lot more skill so i'm going to work with
37:28different
37:28ingredients we're taking the judges to a different part of the world
37:38so a laksa is a malaysian slash singaporean noodle soup flavored with coconut and array of different
37:47spices so today i'm going to be making a laksa with shrimp balls panseared sea bass tofu puffs some
37:56rice stick noodles you've got about 35 ingredients in this dish what are you hoping that i'm going to get
38:02from this i want it to be a flavor bomb in your mouth anisha laksa is one of my favorite
38:07comforting
38:08soups i also love laksa first time i had it was when i was working away and it reminded me
38:15of home
38:16because as a bangladeshi person we have a lot of dried shrimp in our food that was the first time
38:22i
38:22tasted something and thought this tastes like home and it smells like home working away from home doing
38:27what so i'm an engineer so i work in the nuclear plant industry i'm a 3d mod lab so you
38:34model nuclear
38:35reactors yeah yeah concrete slabs i'm expecting this dish to really pack a punch not only has she got
38:45lots of kind of chilies and spice in her laksa anisha's going to blitz her prawns shape them into
38:50little balls and then poached them in the laksa broth delicious she's given herself an enormous amount
38:57of work she's got to make sure her fish cookery is absolutely on point but then we've got noodles
39:04they cannot be sloppy they've got to be sort of slightly al dente not overcooked there's a lot of
39:11technique there and there's quite a lot of things that could go wrong but if it works it'll be an
39:15absolutely beautiful dish you're quite in control uh i think so yeah maybe
39:28hope you're happy with that that looks under that one definitely yeah i just put the prawns back just
39:35to make sure they're not under five minutes left you should be plating your soups i've got everything
39:43done that i want to get done it's just about getting it on plate
40:07now your potatoes they cooked they are yes 60 seconds
40:18that broth looks pretty good
40:23feeling good
40:26are they just going in there uh yeah i might have to go without them make sure it's seasoned
40:31and it's worth going on the plate otherwise lose it yeah yeah yeah fish is looking good
40:35it's just how i like it okay right we are nearly there
40:48okay time's up step away from your benches
40:55you happy yeah i've got halfway through when i'm like i'm not gonna get anything out at this
41:05first up is kristen with a south indian rasam broth flavored with tamarind tomato chili and curry leaves
41:13served with pan fried sea bass a turmeric fondant potato and a coconut chutney
41:28you have repeatedly shown us you understand layers of flavor from thailand to europe and now you've
41:34stepped into india your broth it's got a great balance of the sourness of the tamarind the
41:41warmth of your spices a little kick of heat it's extremely confident and mature cooking
41:48i think your sea bass is cooked beautifully and you're so good at getting fish skin
41:55crispy and seasoned you've knocked it out of the park
42:00i just love the fact there's a potato sitting at the bottom of this it's nicely charred soft in the
42:05middle and they've held their shape the broth itself is an absolute triumph you know i asked for soup
42:11and you've produced this sort of extraordinary meal of fish but chutney tomatoes this is exactly what i
42:17would hope for from a brief like this i think that's a really memorable dish i love it thank you
42:26to hear william say all those positive things about my food oh my god i have no words to describe
42:31it
42:32i mean i'm shaking and i feel like i might throw up but underneath all of that i feel absolutely
42:38amazing
42:38adam's twist on a french classic is pan fried scallop with butter poached prawns pickled apple
42:47and fennel with samphire and a prawn bisque served with stout wheaten bread and salty butter
42:56adam you know it's a real gift to be able to dress a plate like this
43:07really tricky when it comes to shellfish and leaving something to the final minute my prawns
43:12could be more cooked but there's a nice sweetness to it your scallop is lovely it's nicely caramelized
43:18on the outside there's buckets of skill um that has gone into this dish i go to nice in the
43:24south of
43:25france and i have bisque for me that is more beautiful thank you i can taste the white wine
43:31and the fennel it's rich and comforting an impressive plate of food it's hard to create a fish stock from
43:41your prawn shells in that limited time but i think you've done a really really good job there's a lot
43:46of richness in that broth this bread i mean that is unbelievable i mean i want to eat that every
43:52day of
43:52my life it's an absolute classic thank you with your salty butter and we didn't ask for this but
43:58thank you very much i mean it's literally a gift from heaven it's it's wonderful i was disappointed
44:05by the prawns but um you know there was some good feedback there as well bread was a triumph
44:12matt's japanese themed dish is pan fried duck breast with a yakki onigiri crispy fried rice ball
44:20topped with a morel mushroom stuffed with a duck liver pate and a duck dashi consomme
44:34i know you had trouble with your with your broth with your consomme but i think this is absolutely
44:41perfect it is a clear thing you've got this wonderful mushroom stuffed with duck pate love the texture of
44:49that this is a refined dish it's different original and i think well executed so well done thank you
44:56thank you you've got this wonderful perfectly judged piece of duck it's pink but it's beautifully cooked
45:08then there's the broth it's got hints of duck fat but then it's also got an umami underbelly
45:15you're rice so perfectly cooked and seasoned with that crusty crunchy top your consomme
45:21didn't work out the first time you clarified it so you sacrificed the amount you had to go back again
45:28and clarify it i think this is a beautiful plate of food i can feel that you have poured every
45:35single
45:36ounce of yourself into this almost emotional to eat if i'm really honest this is you in a bowl you
45:42know
45:45i'm delighted i'm so happy it was everything i wanted them to taste and feel about me and about
45:51my food you can't ask for any more than that anisha is serving her take on a malaysian laxa noodle
45:58soup
45:59and has cooked pan seared sea bass topped with crispy kaffir lime leaves and chili oil on rice noodles
46:07with deep fried tofu puffs and battered prawn balls in a coconut coriander galangal and lemongrass laxa
46:23the noodles have become a kind of big solid mass you know if you run out of concrete you could
46:28use
46:28these to build the walls of your nuclear reactor however the laxa is so gorgeous it's warm it has a
46:35building spice and heat to it and i just wish i had a bowl filled with it you've just given
46:40me a sauce
46:41the noodles they've actually ended up being under they are really chewy but i love your tofu puffs
46:49and thank you for making chili oil you didn't have a lot of time it's giving another pleasant
46:56hit on top of the chili that is in the laxa your fish is just cooked the lime leaves on
47:04top of the fish
47:05are very nice but the prawn balls don't do it for me they're just a little bit stodgy you gave
47:10yourself
47:10a huge amount of work to do here i just wonder if you'd stripped back a little bit we could
47:16be
47:17really having something that was perfect thank you i'm feeling a little bit deflated i've made all of
47:25these elements before and they've been perfectly fine inspired by her recent trip to japan rebecca
47:32is showcasing king oyster shiitake and enoki mushrooms with pickled radish and carrots
47:39in a roasted shimeji hen of the woods and chestnut mushroom soup flavored with dried shiitake
47:45salty seaweed and a benito dashi stock
47:56i can get a mushroom flavor from the broth it does taste of mushroom but it's really lacking in
48:02seasoning it doesn't have the complexity of two dashies going in there plus benito flakes ginger and
48:10and garlic so this should have had serious layers of flavor it isn't there love your mushrooms you've
48:18caramelized some you've pickled others love the crunch of the radish what is letting it down is your broth
48:26i'm not tasting that umami sense that i need if i need some mushrooms to be carved and sliced and
48:35presented beautifully i know where to come sitting in there like these little eager beavers waiting for
48:39this amazing broth to be poured onto it which ended up being like a sort of rather tasteless sort of
48:44pond
48:44water you have some very immaculate knife skills you need to work on your soup skills
48:54pond water i thought the uh pond water was a little bit of a harsh critique
49:01but i think my palette needs to improve slightly because
49:04my lack of seasoning is not up to standard at the moment so not up to par
49:11tony has cooked cod topped with a freeze-dried tomato crust and a deep-fried prawn head with sauteed
49:19prawns and charred tomatoes finished with a thai tom yum soup flavored with chili lime fish sauce and
49:28lemon grass i really love your presentation the colors are really exquisite
49:41you have cooked that cob perfectly it's soft it's flaky the soup itself is very refreshing there's a bit
49:48of gentle heat but this is not the hot and powerful taste that i think you wanted to deliver but
49:56it's as
49:56pretty as a picture and i think the component parts are very well cooked thank you i really enjoyed the
50:02crispy prawn head nicely seasoned soft on the inside i think it was a really brave addition to your dish
50:10the tom yum itself i know you've got lime in there but i almost want you to push me over
50:15the edge with
50:15sourness a bit further however i love the freeze-dried tomato dust across the top it's giving it sweetness but
50:22a little bit of crunchiness wonderful thank you it's the first time that i've cooked fish in this
50:28competition they really like the fish but i really wanted to produce a soup that blew their heads off
50:35and i didn't deliver on that aspect i've been coming here for over two decades and i was so impressed
50:43today
50:44there was new flavors new dishes it was a real adventure for me and i know that you've all put
50:50your heart and soul into it so thank you so much you guys go and take a break we have
50:56a very tough
50:57decision to make well done everyone i thought it was a one heck of a test you got their minds
51:10kind of
51:10going into places you wouldn't expect there's real talent here i love seeing how differently everyone
51:14cooks this is firing you haven't just made it hard you've made it almost impossible skip off and leave
51:19the hard work you've got to make the decision william thank you for coming thanks for having me see
51:27we had soups today which wouldn't look out of place on a restaurant menu it just makes it so
51:33difficult to send three of them home kristen delighted us with that wonderful tamarind broth with the sea bass
51:44perfectly cooked sitting on a turmeric fondant potato she understands complex flavors it was just
51:53fantastic another person who really nailed the brief today was matt his duck was beautifully cooked and his
52:03duck broth had really great dashy notes through it so much knowledge and layers of flavor to that dish
52:11so are we agreed matt and kristen are going through yes a good mushroom soup
52:19is a thing of beauty but rebecca had a tough time it ended up being very weak very watery it
52:27tasted of
52:28mushroom but it was under seasoned i could get no dashy notes off that mushroom broth i think it's the
52:33end of the road for rebecca
52:36anisha i thought relaxa absolutely had a great flavor but if you're going to give me a broth or a
52:43soup i should be able to drink a bowl of it it was like a sauce noodles were under and
52:49those prawn balls
52:50they were too stodgy we've seen some wonderful stuff from her but today there were stronger dishes anisha and
52:57rebecca are going home that leaves us with adam and tony i think we saw a different cook in tony
53:05today
53:06tom yum soup with a nice chunk of card and i think the stroke of genius was the deep fried
53:12prawns head
53:13but tony promised us heat it lacked a little bit of punch adam cooks with an astounding maturity
53:23i love bisque i order it whenever i'm in the south of france i thought that he gave some of
53:29those chefs a real run for their money he didn't manage to get those prawns fully poached but there
53:37was a real sweetness from it the scallop was really nicely cooked and then like that wasn't enough he
53:43served it with homemade wheat and bread on the side he's got a lot of skill i would love to
53:49carry on
53:50um i really would you know really enjoyed the competition i've loved every minute it's a great
53:55honor i feel like i'm growing as a cook and i just want to push it and push it i
54:01don't want to go now
54:02i'd love to make it into knockout week i've got a lot more to achieve adam tony who are we
54:08going to go
54:08with this is impossible that was an incredible unforgettable round you took williams brief on board and
54:32you truly delighted us there was two cooks that we thought really stood out today matt kristin congratulations
54:45you're through to knockout week there were also two cooks that we thought struggled today
54:57rebecca anisha i'm sorry you are leaving us thank you so much and good luck guys all the best
55:14i can't lie i'm i'm a little bit gutted to leave but i'm not gonna kick myself for it
55:19i got to compete on mastershare that in itself is amazing one of the biggest milestones that i've done
55:26in my life i gave it my best shot and i'll look back incredibly fondly and i would advise anybody
55:36out there to give it a go i feel very honored and privileged to have been chosen to take part
55:45i have to be in the fall adam and tony this was really tough both of you were created two
55:53very
55:54interesting delicious soups not without error
56:02but we have made our decision
56:11both of you are through to knock out
56:21we couldn't choose you're amazing oh my god i thought i was gone
56:27it's unbelievable this competition has lit a fire within me and all i want to do now
56:33is give it everything and leave nothing in the tank very very shocked oh it's unbelievable it really
56:40is the judges must see something in me which is brilliant i think it's the proudest i've been
56:46but it's it's scary thinking about how good you're gonna have to cook to stay in the competition
56:51this is a wild ride it feels really addictive and i can't wait to get back for knockout week
56:58and keep cooking
57:04next time six more contestants
57:09smolten compete for the right to wear a masterchef apron
57:13oh no i dropped it
57:17before battling for a place
57:20you're giving me a heart attack
57:21in the quarterfinal
57:23i don't think they're ever going to have seen anything like this before
57:52you're giving me a heart attack
57:55you're giving me a heart attack
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