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MasterChef - Season 22 Episode 4
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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
00:47to the ultimate cookery showdown the 100 guests are here keep going fast if this has been cooked by an
00:56amateur we all need to watch out who's got the vision the perseverance and the creativity
01:03to rise to the top let's find some future stars
01:17the masterchef heats continue and six more ambitious home cooks
01:23are about to take their shot at becoming this year's champion
01:29feeling very nervous i may not look it but i am under here i'm like shaking like a leaf
01:35i'm super excited to get a corona and grace cooking is my love language so i think it'll
01:39be amazing to really show them what i can do
01:44i've got every feeling imaginable that comes in waves i'm not here to take part i'm here to win
01:58welcome to the masterchef kitchen i'm sure your friends and your families have told you that you
02:03can rustle up a wonderful bit of dinner but now it's time to show us what you've got we want
02:10you to
02:11cook us your signature dish we're not looking for much we just want you to make fabulous food that looks
02:21amazing and reflects you the cooks who create the two best dishes will win a masterchef apron the remaining
02:30four don't worry you're not going home you're coming back to fight again for the last two aprons
02:37an hour and 30 minutes start cooking
02:44it's completely surreal being in the masterchef kitchen i imagined myself here growing up but
02:49it's incredible to actually be here and actually be experiencing it live and in person it's wild
02:59london-born matt has british canadian and east asian heritage when cooking at home
03:06he loves to draw on the japanese flavors he grew up with
03:13what do you do when you're not cooking currently i'm halfway through a mass phd but before that i was
03:18a
03:18math teacher for nine years so teaching maths wasn't enough maths for you you decided to go and
03:24study maths it didn't scratch the itch what's your signature dish yeah this is kind of based on my
03:31girlfriend's favorite dish poached sea bream with spicy tomato and brown crab sauce that sounds so
03:37delicious but also doesn't reflect the ingredients that are here we've got seaweed fish flakes there's
03:43like a lot of japanese ingredients contributes making quite like a complex sauce i wouldn't say it's like a
03:48japanese dish but it's all just there to make it taste really nice hopefully
03:53matt is making a dashi to poach his sea bream in from kombu seaweed you've got saki going in there
04:00when you're poaching it you're gently letting it simmer i do not want to see him boiling the bejesus
04:07out of that fish that's brown crab sauce tomato bonito flakes curry powder if that sauce is bland
04:17it's just going to be brown sludge on a plate
04:23so i think the pressure the master chef kitchen can't be any worse than teaching year seven on a
04:27friday afternoon doing double mass with them so yeah hopefully i'll be okay okay guys 20 minutes gone
04:33you've got an hour and 10 minutes left 24 year old ai consultant uvi grew up in warwickshire from a
04:42young
04:42age his parents introduced him to flavors from all over the world which inspired him to experiment
04:52uvi you're one of our youngest cooks in this competition how does that feel i'm confident that
04:57my technique and my passion will stand me in good stead i feel your confidence thank you uvi what's
05:03your signature dish it's a trio of duck so i have a smoked duck breast with duck liver mousse beignet
05:08and then sauteed duck hearts and a cherry balsamic coulee and since i've grown up i've really enjoyed
05:13zero waste cooking so i like to try and cook with all the elements of an animal uh hence why
05:17lots of offal
05:18i'm looking forward to this a great deal uvi is giving us everything from the duck except the quack
05:28i really want to taste that smoke in the duck breast i hope he gives himself enough time to also
05:34cook it
05:34to medium rare so duck hearts i just want to sear the outside so they're still pink in the center
05:41the
05:42duck liver beignet he's putting the liver mousse inside the batter and then squeezes the batter on top again
05:48and it should be very crunchy i do not want a greasy batter there's a lot of technique and i'm
05:55just hoping it's not style over substance i tend to remain outwardly very calm but smoke might start
06:02coming out of my ears at some point if things go wrong then you might see cracks in the facade
06:1056 year old rebecca from lincoln has been a pescatarian since she was a teenager
06:16having taken a sabbatical from her job in advertising she dreams of owning a small independent cafe
06:24rebecca how are you feeling i'm excited it's wonderful to be with you two lovely ladies
06:30this bench is packed with spices what's your signature dish i'm doing a paneer curry
06:38with an egg it's a nod to my mom she was famed for her curries and she used to always
06:42add an egg to
06:43her curries but i've elevated it slightly i'm going to be doing chuck nears and all sorts of little
06:48flavor bombs in there for you both so i just hope i do it justice my late mother was amazing
06:54cook she
06:54used to love throwing dinner parties big family events i'd love to think that i've picked up love
07:00her skills along the way yeah i feel like she's with me
07:05love paneer in a curry i love how it takes on all of the spices of the sauce
07:13she's got fenugreek going in there turmeric coconut milk nigella seeds it doesn't sound like there's a
07:20lot of chili or heat going into it so i hope that it's not too mild she's also going to
07:26add an egg
07:27i'm intrigued i've never had an egg in a curry oh it's egg-tastic being here
07:3846 year old tony is a dairy factory worker from yorkshire he shares his passion for cooking with
07:45his 10 year old son flynn so me and son watch master chef together and he kept on saying to
07:52me
07:52why don't you give it a go i'm forever telling him to shoot for the stars so here i am
07:59it's my signature meat that i always go to pork loin i'm trying to make a roast dinner but elevate
08:05it to that next level it represents my background everyone around the same table on a sunday to eat
08:11it so the roast potatoes are going to be roast in pork fat the sauce is going to be a
08:15pork dripping
08:15sauce the shallots are going to be roasting dripping as well the pork itself is wrapped in serrano ham
08:21and then it's going to have a black pudding and the juda croquette tony that's pork six ways
08:26yeah i like pork
08:30the pork loin is supposed to be the star of the show i want it with a lovely hint of
08:36pink because
08:37overcooked pork loin is dry if you're giving me crackling i want it to be bursting with bubbles
08:44of crackling so it's crunchy and delicious it's making us a black pudding croquette with more pork
08:51putting and doing it so much pork i'm a bit worried okay guys you're halfway through that's 45 minutes left
09:02medical writer leah was taught to cook by her grandmother born in puerto rico she moved to the uk
09:0916 16 years ago my signature dish for today is a plantain lasagna with short rib ragu i'm making
09:18this dish today because it's a puerto rican classic in puerto rico and you have too many ripe plantains
09:24everyone looks at each other is like who's gonna make the plantain lasagna puerto rico is an island
09:32that we have like three like main cultures you have african you have spanish and you have taino which
09:37is like our indigenous people and we just blend it all into one food brings people together in puerto rico
09:44it's so important i can feel your passion i hope it translates i love plantain and i love lasagna but
09:56how do these two things meet each other i'm very interested how plantain is going to make the layers
10:03of this lasagna short rib takes quite a long time to cook i just hope that it's melt in the
10:09mouth and it's
10:09not chewy 25 minutes left woohoo somebody just woohoo me yeah me
10:2232 year old alexia married her husband last year in italy her job as a travel consultant means she's
10:30been to over 70 countries my travels have massively inspired me to cook different cuisines if i don't
10:37like to stick to the norm i'll always put a bit of a twist on things so i'm gonna give
10:41it my all
10:42and cook for my life i'm feeling so excited to be here it's just so surreal i can't believe i'm
10:51in
10:51the master chef kitchen what's your signature dish beer battered aubergine which is going to have a
10:57satay sauce and i'm gonna do it on a bed of whipped feta and some flatbreads now this shouts fusion
11:04i am
11:05greek cypriot by heritage but i absolutely love wandering to all parts of asia it's a bit of a
11:09blend of the two uh places that mean the most to me i want crunchy crispy beer batter with a
11:19lovely
11:19soft juicy aubergine in the center and she's serving a satay sauce with galangal peanuts chili
11:27so my expectation is that this is going to be a flavor explosion satay sauce whipped feta these are
11:36two things that are very rarely on the same menu i can almost hear stamps going on my passport as
11:44i'm
11:44eating this seven minutes remaining meat to carve everything on the plate jobs are going a little
11:54bit underdone but no matter just sealing the meat in the pan
12:03okay guys you've got three minutes left you should be placing everything up
12:18time's up step away from your benches
12:29matt's it's the moment of truth math's phd student matt has made sea bream poached in dashi
12:38brown butter potatoes with shiso leaves and dried wakame finished with a tomato and brown crab sauce
12:47flavored with bonito flakes soy sauce and sake
12:56matt that sauce is superb thank you there are layers and layers of flavor going in there
13:05and the crab at the end is literally like a seasoning this is a really nicely judged piece of bream
13:15i think
13:15the dashi is subtle those tiny little potatoes are still crisp that's accomplished above all highly
13:25devourable thank you i feel really happy waiting to hear what anna and grace were going to say was
13:33it's by far the most stressful bit of the day oh my god oh my god travel consultant alexia has
13:41made beer
13:42battered aubergine with satay sauce whipped feta pomegranate and coriander oil served with flatbreads
13:58your satay sauce your satay sauce you can get galangal ginger coconut and the peanut it's got loads of
14:05personality but the feta has a far too strong flavor it's overpowering your satay sauce i feel that they
14:12could have been two different dishes the aubergine and the batter with satay is inspired but the flatbreads
14:21for me are a little stodgy i do feel deflated i still stand by those flavors but i also appreciate
14:30that it's not everyone's cup of tea medical writer leah has served a traditional puerto rican plantain
14:38lasagna with layers of short rib ragu fried plantain and manchego cheese bechamel
14:51your short rib ragu it's got an acidity and an anxiousness to it that's really very very very
14:57delicious but the ratio of ragu plantain and bechamel is off less plantain and more bechamel
15:05the cooking of your plantain is masterful yours is soft this is a good home cooked dinner with lots
15:16of great flavors that needs finesse i feel like i've done portugal proud today it was nice taste to people
15:24back home that's all it will matter it doesn't matter how it looks like really
15:29dairy factory worker tony has used pork six ways roast pork loin wrapped in serrano ham
15:37a black pudding and anduja croquette crackling straw fondant potato cooked in pork fat
15:46honey and orange roasted carrots and a shallot and thyme puree served with a pork dripping cider sauce
16:01tony i feel like i'm celebrating a new national holiday pork mass
16:07i think your pork is beautifully cooked and moist
16:11your croquette for me andua is such a dominant flavor but you've had restraint it's not too strong
16:17your potato is crunchy and delicious your crackling is cracking your sauce the flavor is there in bucket
16:26loads so well done some great skills some great cooking feedback was particularly euphoric
16:35yeah compliments like that on it was amazing ai consultant uv's dish is a trio of duck
16:43oak oak smoked duck breast topped with a duck crumb duck liver parfait inside a fried beignet
16:51served on a black garlic and parsnip puree and duck hearts on a cherry balsamic coulee
17:03the beignet is crispy but smoked duck breast is raw which is really disappointing because the smoke
17:13flavor on the outside of the duck is delicious i love the gothic macabre element of the hearts thrown
17:21onto the cherry coulee and the hearts are pink almost like they're still beaten there's something quite
17:27dracula about this dish but let down by brodock didn't go as well as i wanted it to i think
17:35i flew
17:36a little bit closer to the sun with this one i potentially will have the chance to cook again
17:40i'm excited more than i am depressed
17:45lincoln-based rebecca has made paneer and cashew curry wild rice flavored with cardamom coconut chutney
17:54mango chutney and a turmeric flavored egg
18:03the curry really nice flavors of paneer but the actual sauce itself is lacking seasoning feels like
18:11it just needs more oomph the egg because it's sat in the middle almost like a kind of a visiting
18:17dignitary it's not really adding anything to the dish your rice is nicely cooked and there is nice
18:23notes of green cardamom the paneer and cashew curry i think it just needs a bit more heat and a
18:29bit more
18:30seasoning feeling relieved that the cook's over moving forward i'm going to give everything a bit more
18:38umph for sure guys you just had your first taste of the master chef kitchen there are two aprons up
18:49for grabs
18:51one dish that especially delighted us it's matt well done matt and the second apron is going to
19:03you tony well done matt tony come get your raquins
19:12thank you well done guys congratulations
19:18i feel ecstatic didn't want to leave without one of these so to have this means the world
19:24i feel very relieved i don't have to cook again so yeah i can enjoy the rest of the day
19:27this is this
19:29is what you want yeah isn't it now don't lose faith you guys get to cook again come back fighting
19:37because the two strongest cooks will be getting an apron and two of you will be going home in front
19:45of
19:45you you have all the ingredients to make one of my favorite things an open fish finger sandwich tartar sauce
19:52and a pickle slaw you do have a recipe but all the measurements and timings are missing you'll have
20:01to rely on your instinct and your ingenuity you have 45 minutes to really impress us start cooking
20:13britain loves fish fingers but there's a reason we buy them in boxes pre-made because it takes
20:21a lot of skill so i love a fish fingers so hopefully that will help me the card needs to
20:28be prepped where
20:29the skin is removed and then they're going to cut them into kind of goujon shapes and panne them you
20:34want
20:34beautiful moist fish flakes crisp breadcrumbs it can't fall off in the pan there's so much that can go wrong
20:46yuvi you're fighting in this round for an apron i'm as close to an apron as i'm to going home
20:54fingers crossed is the confidence there confidence in the technique i've breaded things i've fried things
20:59before i've done it with steak and i've done it with chicken so it can't be that different doing it
21:03with fish i like the fact that all of these are laid out and everything seems to be in order
21:09nice
21:09clean bench thank you thank you very much i'm glad that uv feels confident about the dish because
21:18i want something delicious to eat so uv's made a small fish finger that's okay he just needs to get
21:24the temperature right when he goes to cook it so that they are just crispy on the outside and soft
21:28on the inside
21:31to make their tartar sauce they first have to make a mayonnaise so that's egg yolk with a little
21:37bit of mustard and a little splash of vinegar and then they need to slowly whisk that while they pour
21:42oil in and it's a real delicate balance of how fast that oil goes in
21:52making mayo from scratch no mean feat here in the masterchef kitchen because your mind really does go
21:57blank but i've given it my best shot have you eaten a lot of fish finger sandwiches in a morning
22:02after a
22:02night out yeah definitely we used to run a club back in the day the next day end up in
22:07the pub with a
22:08pint and a fish finger or a chip butty it was like right at the start brit pop so it
22:13was yeah it was great
22:14fun i have to ask you the most important question then what side were you on blur or oasis pulp
22:21anyway i can't wait to taste it oh thank you
22:25so rebecca's done three massive fish fingers they all fisherman size fish fingers but even if she has
22:33the time to cook them will she get the temperature right and not burn the outside a good tartar sauce
22:39has the good punch of caper's gherkins with the finish of dill and parsley and that is a balancing act
22:47how are you with mayonnaise i made mayo recently so hopefully i'm going to remember what to do
22:53what's the best bit of a fish finger sandwich it's all about the crunch and just the flavor of like
22:59the fish with the mayo it's delicious my rule as well is no dry bite lots of sauce lots of
23:05sauce i'm
23:05looking forward to that tartar yeah well no pressure okay
23:16stop looking in alexia has added her oil too quickly and her mayonnaise has split she has to
23:23remake it okay let's give it another guy fingers crossed this one goes to plan
23:32oh my mayo is not working i don't know why could i get some more eggs please
23:40okay guys you're halfway
23:44we also want you to do a nice crunchy slaw it's all about textures and it's all about the balance
23:50of
23:51sugar to vinegar
23:55i'm not going to lie you do look a little bit terrified do they eat fish finger sandwiches
23:59in puerto rico no okay we're off to a bumpy start what do you think the puerto rican version of
24:06a
24:06fish finger sandwich is it's probably going to be something like a fried fish and then like some nice
24:12bread that you prepare separately and the salad on the side so we're in the right ballpark you just need
24:18to put all those things onto the same plate yeah leah's made her mayonnaise looks like a nice
24:25consistency and that's a great start for a tartar sauce what i'm worried about is her fish fingers
24:31i can actually see smoke billowing off the pan so i think she's gonna have to make some more fish
24:36fingers because they look pretty burnt i think i just left it hanging for too long
24:4712 minutes left to go um the fish things look all right just uh yeah i need to get this
25:00mayo to work
25:02just keep going keep going oh god okay okay chop chop chop chop chop chop chop chop
25:09just obviously need to make sure that they're not breaking otherwise they're turning out okay
25:16they're all struggling there's no smooth sailing here i have no idea who's going to get those eighties
25:24three minutes left time's running out
25:31that's massive
25:36okay that's it guys time's up step away from your benches
25:43right guys bring up your dishes
25:53we asked for fish fingers some of you made us fish fists
26:01leah you're up first
26:06do you remember when there was smoke billowing from your frying pan you didn't serve us the burnt fish
26:13fish fingers that was a good idea thank you
26:21fish is perfectly cooked juicy on the inside crunchy on the outside
26:26but your pickled slaw i'm not getting a lot of vinegar and sugar off the cabbage or the carrot
26:32i don't believe they have tartar sauce in puerto rico
26:36so this feels like a wing a prayer and a pure fluke dill capers gherkins it's really bold it's almost
26:45the star of the show not something i cook often or at all in the case of the tartar sauce
26:52i was just
26:53shocked that they liked it i didn't expect that at all right alexia you're next
27:06your fish fingers are a bit overcooked your first mayonnaise didn't work out but you cracked on got
27:14another one done it's creamy and well seasoned but i i had to search for the gherkins and the capers
27:21the breadcrumbs are not very seasoned which makes the fish quite bland
27:26i think you're slow but the red onion is quite thick with a slaw it does have to be quite
27:32uniform
27:34there were a few things that didn't go exactly to plan but i did battle until the end so i
27:40got
27:40something up which i'm happy with not necessarily happy with the outcome uv let's have a taste
27:51when you overcook fish fingers the moisture runs out of the fish 30 seconds less and it would have
27:58really improved the juiciness of them your pickle slaw is very nice but your tartar sauce is kind of a
28:05rumor it's i heard it was being made but i can't see it the little tiny bits that you have
28:13allowed us
28:14are nice a few things i could do differently but i definitely did better than the first challenge
28:20so that's a win rebecca
28:26cut my back moving that
28:34your fish is so tender and delicious your slaw it's lovely there's lots of sharpness in there
28:43there's a great acidity and bite off your tartar sauce i'm impressed that you got those chunks of
28:49fish cooked the fish fingers were rather large but to hear i cook my fish perfectly well i'll just
28:56take that home and live with that
29:01grace that was chaos today i'm actually quite proud of them that they didn't give up
29:08we have only two more aprons left to give
29:16i think leah didn't have a clue what a fish finger sandwich was and in my opinion she handed up
29:22the best
29:22one each time she goes behind those stoves she shows me something that makes me want to eat at her
29:29house
29:30alexia was really struggling with her mayonnaise and she fought her hardest to give us what we asked
29:37for but the breadcrumbs were under seasoned the fish was overcooked and her signature dish there was
29:43definitely real clashing of flavors
29:47yuvi's signature dish he was so keen to smoke that dog that he didn't cook it
29:54the question is was the fish finger sandwich good enough to save him from that raw duck
30:01rebecca in the signature challenge i felt one of the biggest issues she had was really just a bit
30:06seasoning and then she had the biggest fish fingers of all of them but the tartar sauce was was really
30:12delicious and that fish was cooked and it was juicy i feel like i have more to give and we
30:18will see if the
30:19judges see the potential that i'm hoping they see i want to have that opportunity to keep on showing
30:25portugal food and portugal flavors to earn an apron would be validation to say that my cooking is good and
30:31i've got some promise
30:41cooks who knew that the fight of your life would be over a fish finger sandwich
30:51our first apron goes to
30:56leia
31:00our second apron goes to
31:05rebecca
31:09alexia uv your time in the masterchef kitchen is done thank you guys good luck thank you
31:21it's sad to be going home but i'm taking it on the chin and yeah i'm definitely going to keep
31:26cooking no matter what nothing can quite prepare you for the masterchef kitchen look forward to
31:32cooking at home with a glass of vino in my hand leia rebecca come get your aprons well thank you
31:42well done
31:43guys i'm getting my hands on one of these aprons it's mind-blowing i'm very very happy i really
31:50didn't think my fish fingers would have got me an apron yeah i did get quite emotional
32:10welcome back contestants lovely new aprons you're now cooking for a place
32:20in the quarter-final but we only have room for three of you
32:28grace and i have brought in some guests to help us make our decision we have past masterchef finalist
32:35omar foster and past masterchef winners stephen wallace and charia katiot
32:44this is seriously hard you have an hour and 15 minutes to make two courses four dishes of each
32:52believe in yourself dig deep and show us more of what you've shown us already start cooking
33:09i'm excited to present this to previous contestants so pressure is on but we're good
33:18for my starter i'm making arepa which is a coconut fried bread in puerto rico with a mango and avocado
33:25ceviche when would you eat this in puerto rico we will have a lot like by the beach and you
33:30will get
33:30like maybe a margarita mojito something like that you're taking me there i hope i do
33:38leia's using avocado and mango as a ceviche so it's a vegetarian ceviche
33:43a good ceviche is a well-controlled dance of sweet acid and saltiness
33:52leia's coconut bread is deep fried she really needs to get the temperature right
33:56you want a crisp puffed up bread not oily for my main today i'm preparing a coat loin with cassava
34:05and a roasted red pepper sauce is based on my grandmother's cut salad my grandmother used to make
34:13hopefully present it in a way that is like nice and refined
34:17what would it mean to take your puerto rican inspired dishes to the quarterfinal
34:21i see a bit teary and it'll be such an honor just to show my country and also the fantastic
34:28food
34:30the problem is she's cooking her cod in a package for the moment she's wrapped that up and put it
34:36in
34:37the oven it's in the hands of the gods i quite like a bit of cassava but if it's undercooked
34:43it's very
34:48unpleasant
34:49today i'm doing cod with thyme tomato and almond crust roasted banana shallot and fresh nectarines
34:57fish shallots nectarines one of these things is not like the other i know the jury's out on fish and
35:04fruit but when i was in france just recently that's what we tended to be ordering it's something that i'd
35:10like as a flavor combination rebecca's going to give us a crusted card i expect that the crust will
35:19be crunchy and gives texture i want to be able to flake that card and see it glisten and see
35:25it shine
35:26really interested to see how she's going to marry cod with caramelized banana shallot
35:33make sure i season with nectarines on paper this feels like a risk
35:41second course i've gone a little bit retro it's a lemon syllabub with a shortbread biscuit
35:47making this dessert brings up a lot of memories of spending fun times in the kitchen with my late
35:52mother whipping up cream drinking some booze and just having a good giggle so yeah it's going to mean
35:59a lot to deliver that today i'm excited about rebecca's dessert i love a syllabub
36:06rebecca's going to take the lemons the sparkling wine and sugar and then whisking in her clotted cream
36:13and if she doesn't get the balance right we're just going to have cream teas and she's serving with
36:19rosemary and almond shortbread it has to be crispy and rich
36:27producing eight more plates in the last challenge is going to be difficult but i regularly put for 10
36:32people at my flat if i have a big dinner party so i've done it before obviously the time pressure
36:36is
36:39stressful is there a food dream or a culinary adventure you want to go on honestly the little
36:45dream is to have some sort of like supper club i sort of do that with my friends and that's
36:50lovely
36:50but it's also quite expensive you want people to come around but this time you want to charge
36:55when they arrive just at cost just at cost i'll do it for the love yeah so what's on the
37:00menu steak
37:01tartare with matchstick fries and peppercorn sauce i'm using the sake because i think it adds a nice
37:06depth of flavor to the sauce and then for dessert round butter and thyme almond financier with
37:11uh marmalade full on the side what's the inspiration for your dessert it's just really delicious it's
37:16like 40 percent butter and every time i eat it i take a bite and i just have like close
37:19my eyes
37:20and just go the best of luck with this you've had me at 40 percent butter
37:25i don't know about you grace but i love me a bit of steak tartare when you bite into the
37:33steak it has to
37:34almost feel like it has been cooked because all of the different flavors that have been added have
37:39elevated it there's peppercorn sauce it's not a usual thing to serve with the tartare but it needs to
37:47have a real rolling heat the dessert brown butter and thyme financier what you're looking for is a nice
37:55soft moist cake and he's serving it with a marmalade full and i really like the sound of that i
38:02think
38:03the business of the marmalade and the orange flip goes really nice with the brown butter and the
38:06thyme this has everything that i love from dessert
38:14what's on the menu today pan roast up breast with a butternut squash puree flavored with razzle hanu
38:21beetroot crisps and pomegranate sauce oh so what's the inspiration behind this dish trip to morocco last
38:28year messing around with different spices that are brought i travel back from morocco with bags of
38:34powder it's not suspicious at all tony's really ambitious and he's given himself a lot of work to
38:41do so i would expect the duck breast to be really nicely rendered crispy skin nicely cooked to a medium
38:47rare in the center i like the sound of the butternut squash and razzle has been to the spice mix
38:53because
38:53of the cinnamon notes that will go really really well with butternut squash the second course we need to
38:58hear it it is a deconstructed lemon meringue it's a homage to my girlfriend it's her favorite dessert
39:04if i'd have come on masterchef and not cooked it she'd be massively disappointed
39:10my girlfriend natalie is the ultimate critic so i know that if i put a dish in front of her
39:17and she
39:17absolutely destroys it that i'm on to a winner lemon meringue pie is an absolute crowd pleaser
39:26deconstructing things makes people come a cropper i want to feel the true essence of a lemon meringue pie
39:34citrusy curd and buttery biscuit and delightful fluffy meringue
39:42guys 20 minutes until the first course is served
39:46panic station yeah i'm i'm panicking yes the cut should really be in the oven
39:57i think this is probably the most pressured round i think you can tell when the food's arrived if it's
40:02been a stressful cook so i'm hoping we get some beautiful plates today that don't look very stressed
40:09winning master chef it helped open this door for me i'm an author of my own cookbook i also expanding
40:17my
40:17restaurant it's incredible that master chef gave me the opportunity yeah thank you master chef
40:23today is not the day for trying out something brand new cook food that really represents you don't
40:30cook from here cook from here
40:34good to see you all you too cheers cheers guys cheers
40:40leah you've got seven minutes thank you yes
40:45leah's dish sounds really exciting i don't think i've ever had an elephant before but i hope it's got a
40:49lovely christmas to it but it's really soft inside okay you have about three minutes uh just need to put
40:56the ceviche on and then it's ready to go okay the ceviche sounds great give us some sweet sour spicy
41:05contrast i need chili on top do you have anything else that needs to go on the plate are you
41:11happy with
41:12flowers sorry yes flowers right we've got about four seconds left happy i think so
41:31for your starter i prepared a puerto rican coconut fried bread with an avocado and mango speech okay hope you
41:39thank you thank you the ceviche was like tangy had a little bit of sweetness from mango the only thing
41:53is i feel like she's been a little bit tentative with the flavor in that ceviche maybe some onions
41:58through it just a little bit more contrast the bread is delicious the texture is flaky it's crumbly and it's
42:06got that really lovely aroma of the coconut this is smashed avocado with some mushy mango there's no
42:14red onion in it i can see the red chili pepper but i can't taste it what i do think
42:19is delicious though
42:20is the bread okay okay you have 15 minutes left to get everything done the cod is raw
42:30the pan is not on with your sauce i'm not sure i get this out to be honest with you
42:37leah i'm going to give you 10 extra minutes but that's all you're getting okay
42:44now i need to get the cassava ready and the red pepper sauce
42:49cassava is a nice starchy carbohydrate it's sort of like a potato it'd be interesting to see
42:53textually how it works what we're going to do now blend sauce blend sauce blender sauce time is so
42:59tight roasted pepper sauce we want some punchy flavor pub's garlic let's play it up come on
43:07that card i want that basting so much butter it's going to be super soft
43:13hopefully the complexity and the sophistication is going to be there in terms of the flavors
43:23for humane i've prepared a cut loin with sofrito and cassava with onions and peppers and red pepper sauce
43:36i hope you like it thank you enjoy
43:42oh i'm a bit borderline embarrassed
43:47i know this dish could have been so much better
43:52oh bless her she's definitely run out of time i really feel for leah with this dish i feel i
43:57can
43:58taste the kind of chaos that's probably happened in the kitchen my fish actually feels a bit over
44:02everything just tastes of garlic to me not a fan of the cassava it didn't feel cooked enough for my
44:08liking the roasted pepper sauce is quite delicious but crack of peppers and salt will lift this dish
44:15up a little bit better cod is overcooked it's extremely tough and chewy every single element of
44:20this dish is under seasoned 15 minutes until your first course it will fly by it's flying by thank you
44:29grace cord hopefully flake off really nicely i'm gonna have a little um crispy almond crust on the top
44:37at least there's some textures in here
44:41nectarines and cod does sound a little bit weird i love the weird combination so i'm totally here for
44:45it but yeah let's see okay just a little bit over to oh she's got the blowtorch out
44:51no pressure i think i've still got my eyebrows it's okay thank you that's fine it's fine thank you
45:00yes yes i am i am i'm proud of myself let's do this good go do it
45:08hello hi hi
45:13today i've made you bake card with an almond thyme and tomato crust with fresh nectarines and roasted
45:22banana shallots and then almond tomato sauce thank you thank you so much it smells amazing
45:37my cod cook really really well it's flaking off really nicely i was a little bit concerned of fish
45:43with nectarine actually it worked i love the almond crunch in the crust and there's a quite a bit of
45:49heat
45:50going through the sauce which was really nice i really like the concept and i like she's pushed
45:56herself here to do something different this is an exciting plate of food we ask people to reach
46:02and show us the insides of their mind and what they love to eat and she's done that
46:0815 minutes for this dessert rebecca make sure you're on time yes thank you so much ladies
46:14sylaba feels a bit sort of classic delia territory the cream needs to be not over whipped if it's
46:20voluptuous and delicious sounds great are you happy with your shortbread they've come
46:28it's quite a bit of character visually i can't think where i've seen something like this before
46:35i hope she had this quite sweet buttery crunchy shortbread i would go well with that i think that's
46:40going to be delicious right is there anything else to go on just a sprig i feel like i'm in
46:47a garden
46:47center i think the rosemary's big enough
47:00for dessert i've made you lemon syllabub with a rosemary and hazelnut shortbread biscuit thank you
47:12feeling great it was an important cook and i'm just pleased that i managed to do it
47:21i love the texture syllabub i love the cream she's not over whipped it my shortbread is really nice
47:27buttery flavor but a tiny bit soft kind of retro fabulous i think maybe i kind of love it but
47:34there's
47:34just a few little things that are off the syllabub it's light and creamy and i'm getting a nice whack
47:40of lemon the shortbread is not fully cooked so it doesn't really have the texture of shortbread
47:48right matt you've got 15 minutes to serve your first course okay thank you there's not a lot of
47:54elements here so this dish is a lot about precision i want to see that steak tartare really chopped beautifully
48:01big having a peppercorn sauce with tartare is quite different i'm intrigued to kind of how that's sad
48:08and matchstick fries crispy and crunchy i'm very excited for this okay we're ready to go go on matt
48:17hey guys
48:22i've got beef tartare with peppercorn sauce and some matchstick fries
48:33you have this beautiful very very punchy peppercorn sauce when you eat it with the steak tartare i
48:40think it's perfect the matchstick fries are cooked beautifully they're seasoned lovely he's shown his
48:46mastery in flavor i would pay good money for this in a restaurant that tender means balanced it's sharp
48:53i really love the popcorn sauce it's got loads of layers of flavor i think that gives a good spicy
48:58kick to the tartare this is an impressive take on a steak tartare
49:05okay you're smiling that's a good sign oh it's nice to see those guys you know no time to be
49:10starstruck
49:11you have 15 minutes to make a financier yeah brow butter financier that's absolutely delicious
49:21soft inside but outside you still have this little crunch using a marmalade and a four i think that's
49:27going to be really interesting that bitterness of the orange hopefully it'll balance really nicely with
49:32the sweetness the financier what goes on the top of this almonds have just been toasted in some brown
49:36butter with some time through it good luck cool thank you thank you thank you hey again
49:45this is a brown butter and thyme almond financier with a marmalade for all and some brown butter
49:50toasted almonds thank you very much i don't know if there's words to this feeling
50:00i'm just really pleased to have got it all up in the time
50:05that crisp edge and kind of like almost like a gooey center it's so more rich and yeah this is
50:12a
50:12really really good dish the food the marmalade i love that zest the bitterness it's a brown butter
50:18that nuttiness i i think he's very clever and i think he's very accomplished there's a really nice
50:24flavor from the burnt butter i can taste the time coming through as well but for me the financier is
50:29overcooked and chewy
50:32tony we've got 15 minutes get in there okay make every minute count now
50:38i would love to see the duck breast is perfectly cooked crispy skin and like pink so it's very nice
50:45and tender
50:48pomegranate sauce which i actually love the idea because the tartness of the pomegranate will add
50:53that sort of sour contrast i love a beetroot crisp he could be absolutely like
51:02chef born to be if he can execute every element perfectly might as well give him a trophy
51:10nice seasoning tony okay tony let's go good luck go on tony hello hello
51:21so you've got roast up breast served with a butternut squash flavored with rasal
51:26and beetroot and beetroot crisp and it's a red wine and pomegranate sauce thank you cheers
51:33it's pulled out of the bag this looks really smart
51:38the butternut squash home period nice and smooth so i like that crisp nice and crispy but my duck is
51:46slightly overcooked the combinations of each of the ingredients worked actually really beautifully
51:54but the sauce was a bit lacking i think he's a very competent cook i kind of just really want
52:01some
52:01bigger bolder flavors duck perhaps a little over but still rather loveable i think time ran away
52:08with him at the end but even through that pressure i can see a huge amount of skill on the
52:12plate
52:16how was that nervous it's so much easier when i watch it on tv
52:23the constructed lemon meringue pie i'm hoping this isn't a pile of just crumbs a glob of lemon paste and
52:30a bit of meringue i'm imagining light fluffy clouds of meringue quick blow torch and then we're done
52:40i love that kind of burnt flavor that pairs really well with the sweetness and the tartness of the lemon
52:46good luck thank you
52:51hey
52:54i've made for you a deconstructed lemon meringue pie so it's a short crumb biscuit base a lemon curd
53:00and then an italian meringue to finish it thank you hope you enjoy
53:10the curd for me is the best part of this dish i love how thick it is it's got a
53:14really nice sharpness
53:15to it the shortbread base is actually nice and crispy and buttery i love the flavor really
53:21love it the thing he could have definitely done is charred the meringue that bit better this is good but
53:27it's not exceptional the curd probably could do with a spoonful more of sugar it's a little tart i
53:35like the biscuit crumb it's sweet it's a pleasing little dish disappointed in myself if i'm honest
53:44i just know i can do that dish so much better
53:49two courses in that amount of time is a really big ask cook of the day for you matt's an
53:58exciting
53:59person to watch in the kitchen good gutsy flavor from his steak tartare i also love the concept of his
54:06dessert he just overcooked his financier but the dining room loved it so matt gets himself a quarter
54:12final place absolutely we've got three cooks left but only two spaces for the quarter final
54:20i like the way tony cooks i like the way he puts flavors together if tony has a fault it's
54:26over
54:26ambition he wanted to put so many different things on that plate to impress us the duck ended up being
54:32over he knows how to make an italian meringue he knows how to make a lemon curd he can bake
54:36a shortbread
54:36he showed a lot of skill today leah has brought puerto rican inspired flavors with her dishes
54:46we were promised ceviche but it was missing any type of heat or spice coconut fried bread will
54:51live on in my heart but she really struggled with timing
54:58i think rebecca came back with a bit of fire in her belly cod nectarines and fish all together it
55:06tasted good who knew i thought rebecca's syllable was quite elegant and delicious but her shortbread
55:13biscuit was raw
55:17i'd give it in my best shot but i'm not sure if it's enough so i'm like 50 50 in
55:23my head
55:24it would mean the world to be able to do it but i am not overly confident i'm really hoping
55:31that my
55:32flavors have come across but we'll see it's really hard to call
55:46cooks well done today you cooked from the heart and you showed us more of your personality
55:53now one cook impressed us and also delighted our dining guests congratulations matt you have a
56:04quarter final place thank you feel good i feel great yeah that's really nice news thank you
56:11the contestant leaving us
56:19it's leia
56:23thank you leia for all of your efforts
56:32i was a disappointment it's emotional but i'm happy like these are honestly happy tears
56:38the one that's interested in particular food now they can know a bit more about it
56:43that makes you three our quarter finalists
56:50unbelievable getting the eighth room is one thing getting through the quarter final feels amazing
56:55yeah i'm incredibly proud to get to go to the next level it's just wow i must have done something
57:00good
57:02happy that i've made it through i thought i'd had some stressful times in the kitchen before but that
57:06just takes it to the next level unbelievable
57:12next time
57:13oh la la six more home cooks brandy's been good about a smile compete for the right
57:20to wear a master chef apron oh my god
57:26absolutely blown away before battling for a place in the quarter final it's just top top quality you don't
57:33get much better really
57:36so
57:37so
57:46so
58:05Transcription by CastingWords
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