- 12 hours ago
MasterChef UK Season 22 Episode 1
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🎥
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00:04It's the battle for the ultimate culinary prize.
00:10Brand new competition.
00:12Brand new judges.
00:14Grace, let's find some talent.
00:1748 of the country's best home cooks...
00:20Come on.
00:21...have their hearts set.
00:23Oh, my God.
00:25It's fine. It's fine.
00:27Oh, no!
00:28Dropped it.
00:28On the coveted MasterChef Trophy...
00:32It is an explosion of flavor.
00:35This is absolutely yummy.
00:37Fantastic.
00:38Each week, 12 extraordinary amateur talents...
00:43I think I'm struggling.
00:44...battle for a place in the quarterfinal.
00:47There's something quite Dracula about this dish.
00:49Ooh, I know.
00:51But only the best can earn their passport
00:54to the ultimate cookery showdown.
00:58The hundred guests are here.
01:01Keep going fast.
01:03Cheers.
01:03Cheers.
01:04If this has been cooked by an amateur, we all need to watch out.
01:17It's the start of a new competition.
01:20We've got cooks raring to go.
01:23And we have got the hottest seats in town.
01:26I've been cooking for over two decades.
01:29And if there's one thing that I can spot, it's talent.
01:33I think this competition is going to be tough.
01:36I live and I dream for the MasterChef apron.
01:42I just love food.
01:44It's kind of a love letter to my friends and my family
01:46and my wife and my dog.
01:50I'm so excited to cook for Anna and Grace,
01:54but I'm kind of terrified.
02:06Welcome to the MasterChef kitchen.
02:08Our first contestants ready to cook something delicious.
02:13Grace and I really want to get to know who you are as cooks.
02:17Get to know how your culinary mind ticks.
02:20Your first challenge is simple.
02:22Cook us your signature dish.
02:24A plate of food that says loud and clear,
02:28this is why I'm here.
02:31At the end of the challenge,
02:32we will choose the two best dishes
02:35and those cooks will get a MasterChef apron.
02:38The rest of you will have to cook again
02:41for the final two aprons.
02:43One hour, 20 minutes.
02:46Let's go.
02:49Better get on with it.
02:51Not wrecking, but very excited to be here.
02:55The competition has started.
02:57Wow.
02:58The signature dish in a restaurant
03:00is the best dish in the house.
03:02I want to see these cooks do their best dishes
03:05from their houses.
03:07This is a real test of,
03:09is my food actually good or are my family just polite?
03:13Technology program manager Janae
03:15grew up in a tight-knit Caribbean family
03:18where a deep love of food
03:20was passed down through the bloodline.
03:22My grandma came here in the Windrush generation
03:24and she was a cook in NHS hospitals.
03:29I'm very much cooking from the heart today.
03:34You look comfortable in the MasterChef kitchen.
03:38I'm glad you think so.
03:40Janae, what is your signature dish?
03:42A Thai green curry fried chicken.
03:45I mean, I love Thai green curry anyway,
03:48but you're making with fried chicken.
03:50I mean, everything is better deep-fried.
03:53Thai green curry was one of the first dishes
03:55that I learnt to make.
03:57We have a family friend from Thailand.
03:59His name is Soup.
04:01We'd all crowd around and watch him cook.
04:03So, I've got to make Thai green curry.
04:07I'm excited about this dish.
04:09This is inventive.
04:12She's making her own Thai green curry paste.
04:15There is lime leaves in there, there's lemongrass in there,
04:18and then marinating her chicken before it goes in the fryer.
04:22Genius idea.
04:24But I want that chicken crispy.
04:30Construction company director Brendan was influenced to cook
04:33after taking on a Saturday job at his local butcher's when he was young.
04:39Being in the MasterChef kitchen and cooking for the first time is daunting.
04:43There's no two ways about it.
04:45But I'm hoping I can turn nerves into enthusiasm and excitement
04:49and serve up a good dish, hopefully.
04:54This is the sort of dish that I would cook for special occasions.
04:57I should be cooking it today at home
04:59because it is my anniversary day of my wife.
05:00Pan-fried chicken with Madeira sauce,
05:03a mashed potato, some roasted onions,
05:05and some carrots, and a bit of chicken skin.
05:08How many years have you been married?
05:10It's been eight years.
05:11Congratulations.
05:11Thank you very much.
05:12Do you think it would be a good anniversary present
05:14if you came home with a MasterChef apron?
05:17Yeah, hopefully I can achieve that for her.
05:19Good luck.
05:19Thank you ever so much.
05:20Thank you ladies.
05:24There's some real core skills here.
05:27I walked past the bench at one point,
05:29and the full chicken had a skin.
05:30I turned round, and it had all gone.
05:34I set myself quite a task really,
05:35but hopefully there's enough time to get the dish out.
05:39Brandon has to be a bit careful about putting Madeira in a sauce.
05:42Vegetables bring sweetness.
05:43Madeira also brings sweetness.
05:46So if he gets that balance wrong,
05:48it could be too sickly sweet.
05:51Okay guys, 20 minutes gone.
05:54You've got one hour remaining.
05:59Born to a Bangladeshi father and Pakistani mother,
06:03charity consultant Sabina is passionate about the traditional South Asian flavours of her heritage.
06:11My signature dish is an achar sea bass with turmeric rice and spiced spinach,
06:17and the yogurt curry sauce.
06:20It's my take on this Bangladeshi fish curry,
06:22which also is combined with the Pakistani influence of the achar sauce.
06:32What makes it achar sea bass?
06:35There's two spices, there's fenugreek and nigella seeds,
06:39which my mum used in her cooking.
06:40Pickle gives us this pickled flavour to the sauce,
06:43so that's why it's achar.
06:45I grew up eating this,
06:46and it brings back familiar memories of my childhood.
06:55Sounds really interesting.
06:57But all of her elements have spice in it.
07:01On the fish, I'm going to be putting red chilli powder,
07:04paprika, cumin, and also a little bit of fenugreek.
07:09Jean needs to really control how she adds those spices in,
07:13or otherwise it's just going to be too much.
07:16What worries me with Sabina's dish
07:19is that she's taking something that she's cooked for decades,
07:22deconstructing it to make it fancy for the MasterChef kitchen.
07:30IT teacher Matt from Bradford...
07:32It almost looks like I know what I'm doing.
07:35..only fell in love with food
07:36when he went travelling in his twenties.
07:40He now spends his time cooking for his wife
07:42and Ollie, his nine-year-old border collie.
07:46I love baking for my dog.
07:48Every year for his birthday, I'll bake him a little cake,
07:51and there is never any complaints from Ollie to Colin,
07:54so let's hope Grace and Anna are the same.
08:00I love desserts.
08:01Every day I will have 90% dark chocolate,
08:04and I love sesame.
08:06So we've got a dark chocolate de lis,
08:09with a miso caramel sauce,
08:11tahini cream,
08:12black sesame praline crumb.
08:15This is pretty fancy pants.
08:17Yes.
08:18So you're into the finer cuisine?
08:21Mmm, I'm into everything.
08:23I'm a new cook.
08:24I didn't grow up cooking.
08:26I didn't eat an egg until I was 25.
08:32This is a dessert for people
08:34that don't always choose the sweetest thing on the umami.
08:37But then if you takes it too far into umami,
08:40you've basically got a savoury course.
08:44It's a very, very ambitious dish.
08:48There's a lot of technique and time in here,
08:50and there's also a lot of temperature control.
08:52If the chocolate de lis doesn't set,
08:55then I've had a bit of a shocker.
08:58OK, we're halfway.
09:03This could be my kitchen from now on.
09:0739-year-old financial assistant and mum of two, Sam,
09:11has dreamt of entering the competition for over 15 years.
09:17I'm definitely a MasterChef superfan.
09:20I think I've watched pretty much every series,
09:21and I always think, I can do this.
09:24I want to have a go at this.
09:25Like, just get me in that kitchen.
09:28I'm going to get this off my list before I turn 40.
09:36I'm making for you a fillet steak with triple cooked chips,
09:41a parmesan and lemon crumb, and a peppercorn sauce.
09:44Since I was a kid, I've always loved that.
09:46Like, when we were on holiday, I'd have my pepper steak and chips,
09:49and that would be me for two weeks every night.
09:51And then my mum sort of started recreating it at home,
09:53and that's like the family dish of like,
09:55oh, if it's a treat night, then we'll have the steak and pepper sauce.
09:58We're a big foodie family.
09:59If we're cooking, there's like 10 of us in the background,
10:01and then the dogs and the kids, and this is more stressful.
10:04Are you the best at making this family dish?
10:07Of course.
10:11It needs to be a beautifully cooked steak.
10:14Brown, burnished on the outside, a little bit bloody in the middle.
10:18And I want a lovely, buttery peppercorn sauce that means your business.
10:24I want there still to be whole peppercorns in that sauce.
10:30We all love steak and chips.
10:31If you're going to cook steak and chips in the MasterChef kitchen,
10:34it has to be the best steak and chips you could ever produce.
10:39I don't want to freak you out, but you've got 20 minutes left.
10:47Nepali-born Rose Dip credits his mum for teaching him
10:51how to cook the familiar flavours of his childhood.
10:5416 years after moving to the UK,
10:57he now lives in North Shields with his partner and their sausage dog.
11:03I feel like there isn't a lot of visibility around Nepalese food,
11:07so I'm really excited to show my heritage to the judges.
11:11They're also slightly nervous about what they might think.
11:15I love coming to somebody's bench and finding things I don't even recognise.
11:20So the signature dish I'm making is a love from my hometown, Dharan, in Nepal.
11:25And I'm making spicy aludum that my mum used to cook all the time,
11:29which is potato with cumin, nigella seeds,
11:33and pork belly with cumin and coriander.
11:35Then I'm making dal, where I will be adding the Himalayan chives,
11:39which is the jimbo that you're holding.
11:41So Nepalese flavours.
11:43Yes.
11:43What brought your family here?
11:45So my dad was a karaka, so he served the queen,
11:48and I moved here when I was 17.
11:52That pork laden with all of its own spices.
11:57It needs to be soft and yielding.
12:00It can't be overdone.
12:03I always thought dal was lentil-based.
12:05This is black-eyed beans.
12:08I think it was all right.
12:09I just need to elevate it a little bit.
12:11I cannot wait to taste this dish.
12:15We've got three and a half minutes left.
12:19Oh, yes, get in there.
12:30Ninety seconds to go.
12:34We really should have things on plates.
12:38Chicken's cooked lovely.
12:39Yeah, so I'm really happy with that.
12:47Moment of truth.
12:50Need in breath.
13:03Okay, so that's it.
13:05Time's up.
13:05Did we enjoy that?
13:07Yeah.
13:07Yes, I think so.
13:09We did it.
13:12Brendan, come on up.
13:16Construction Company director Brendan's signature dish is pan-fried chicken breast with buttery mash, roasted onion and carrots, crispy chicken
13:27skin, mushroom and black garlic puree topped with crispy black pudding, and a Madeira wine sauce.
13:35Your presentation, I think, is really fantastic.
13:44Your mash is mwah.
13:47It is beautiful.
13:48Full of butter.
13:50Your chicken is really beautifully cooked.
13:52It's not dry, but your sauce is too sweet.
13:55That needed slightly less Madeira in there.
13:58But I am impressed that you got all your elements done.
14:01I think that's the best chicken skin I've ever tasted.
14:05It's so crisp, so full of flavour.
14:09It's your anniversary today.
14:10It is.
14:11Can you tell your wife thank you from me?
14:15I think I set myself quite a tough challenge in the amount of work that I had to deliver, but
14:19Grace then said that it was a fantastic chicken skin and that's good enough for me.
14:27Technology program manager Janae has cooked a play on the classic Thai green curry chicken thighs marinated in chili lime
14:35leaves and lemongrass deep fried on a coconut green curry sauce served with jasmine rice.
14:50The Thai green curry flavors inside that fried chicken, you know, is just perfect.
14:59Skin is crispy.
15:00Getting your lime leaves, your lemongrass, your shrimp paste.
15:04That is excellent.
15:05I would eat this morning, noon and night.
15:09Love the Thai green sauce.
15:11It's silky.
15:12It's sweet in all the right places.
15:14It's spicy in others.
15:16Impressive.
15:20I could eat the whole lot.
15:22I could eat all of that.
15:24To have professionals critiquing your food is a foodie's dream.
15:29I don't think I'll ever get over that.
15:34Highlighting Bangladeshi and Pakistani flavors, charity consultant Sabina has cooked sea bass marinated in paprika, cumin and fenugreek, topped with
15:44crispy curry leaves and onions.
15:46With masala spiced spinach on turmeric rice and an achar yogurt sauce flavored with tomato, fenugreek and nigella seeds.
16:03The yogurt sauce is outstanding.
16:07It's tomatoey and sweet and playful, but bang, it means business.
16:12And the spinach.
16:12I love that kick of chili coming through.
16:16I was a bit worried about spice being in everything and would they fight each other for attention?
16:22No, they don't.
16:23But your fish, it really honors fenugreek.
16:27The skin isn't as crispy as I hoped, but I liked the addition of the crispy onions and the curry
16:34leaves because it brought in the texture.
16:36So well done.
16:40I felt so emotional.
16:42I've used more spices than I can count, which is pretty much indicative of Bangladesh and Pakistan.
16:49So I'm fully proud of what I achieved.
16:55What?
16:59I'm fully proud to be prepared.
17:21I feel tired.
17:22been nicely seared on the outside we've got a medium rare center your triple cooked chips i
17:28like a chunky chip it's got like a crunchy edge to it but a touch of seasoning and the whole
17:33dish
17:33would be elevated i like the sauce but you've taken the peppercorns out of it so it hasn't
17:40got that punch you're holding back with that i mean there's always room for improvement isn't
17:47there oh breathe again if i have to keep again then so be it digital portfolio manager rose dips nepali
17:58dish is spicy potato tomato and nigella seed alu dum on carrot pilau rice with cumin coriander and timor
18:06peppered pork belly and a black eye bean and jimboo chive dal
18:15the alu dum the nigella seed the tomato and the garlic mellows really well together when you eat
18:22them and it is a really unique dal i can absolutely taste the jimboo and that this is excellent well
18:30done thank you thank you so much i love the use of timoro in the pork belly it just gives
18:38it this sweet
18:41fizzing liveliness you've browned it beautifully but there is still there's a stickiness about it
18:47i love that you're bringing nepalese food into this kitchen you need to pinch me for sure
18:54it's my mom's recipe so i'm really really chuffed i've done a good job and i think she'll be part
18:58of me
19:00finally it's it teacher matt with his signature dessert a dark chocolate delice topped with tahini
19:08cream and a brown butter tuile served with a black sesame and praline crumb fresh blackberries on blackberry
19:15gel and a miso caramel sauce
19:24i love the delice it's for real chocolate lovers
19:28it's got that rich kick and the sesame crumb is just the right amount of sesame and crunch and
19:38sweet and a little bit salty as well your vanilla and your tahini cream it's really yummy but you've
19:45obviously split it when you whipped it your miso caramel just a little heavy-handed with the miso
19:53slightly disappointed that i just split that cream right at the end but you know dessert's a risk
20:01we just had six fantastic dishes i feel like i know you all better
20:10there was two dishes in particular that we thought really stood out well done jenay you have secured
20:17yourself a master chef apron we have one other apron to give away
20:26rose dip come and collect your aprons can i run
20:42well done enjoy putting those on
20:51i just want to hold this and not let go i'm so overwhelmed i'm so happy i could scream i
20:58could cry
21:00over the moon i really hope it's a start of a long journey in my chefs but i'm also equally
21:06trying
21:06to soak up this moment and just take it all in right now yeah
21:15don't be disheartened there are still two aprons here on offer this is a classic recipe challenge
21:24we want you to cook one of my favorite brunch dishes an irish potato cake with perfectly poached eggs
21:31smoked salmon wilted spinach and hollandaise you have all of the ingredients on your benches you also have
21:39a basic recipe but it's without timings and measurements so it's important that you use your
21:45cook's intuition to nail this recipe 45 minutes to get yourself an apron off you go
21:57the recipes shows the ingredients on there and a bit of methodology but there's a few blanks
22:03i think i can probably figure it out as i go along but we are asking for core skills here
22:10poached egg
22:12hollandaise sauce things that they should know how to do if they want to go far in this competition
22:20the question is can they perform underneath that pressure
22:26i haven't made hollandaise before but if i ruin the hollandaise sauce my dad will kill me because on
22:30the way up here he was like this is how you make hollandaise don't forget your dad foresaw what was
22:35going to happen in here he did told you about the hollandaise i'm not quite sure how to cook a
22:40irish potato cake though so don't tell anna
22:45sam doesn't seem clustered she seems to be in control i think i'm okay a really good potato cake is
22:53potato flour egg and then fry them in a little bit of oil or butter i hope it looks something
23:03like that
23:07what we're looking for is a light fluffy but golden brown potato cake
23:14is this something that you've made before no poached eggs do you make them for your family on a sundae
23:20no oh dear is there anything on this dish that you are feeling happy about matt the smoked salmon
23:28it's already been smoked if matt digs deep i think he's probably got the instinct and the knowledge
23:35because it looks like i've had a nice potato cake a good hollandaise for me is heavenly it's rich from
23:44the
23:44butter and it's sharp from the lemon and vinegar but you have to create balance hopefully it's going
23:52to taste fine a critical moment when you're making hollandaise is cooking your eggs you need to whisk
23:57it the whole time and then to take it off the heat and slowly add their butter if they leave
24:02that on
24:02heat it's going to be scrambled eggs it looks like a hollandaise that i don't believe it yeah it really
24:10does look like a hollandaise how have you done that much i don't know a bit lemony though
24:18i want that hollandaise to coat the back of the spoon don't want it to be so thin that's just
24:23like
24:23soup around the potato cake hollandaise is too runny at the moment so i'm just trying to put it back
24:30together and hopefully have it done in time okay guys that's 20 minutes gone now you've 25 minutes
24:39left do you think the hollandaise is the biggest challenge in this recipe um it's probably the biggest
24:46unknown for me yeah brendan's just added flour to his hollandaise just to thicken it up yeah if you add
24:55flour to something you have to cook it i am not looking forward to tasting that i think i'm struggling
25:02with the hollandaise if i'm honest poached eggs lovely runny egg with a uniform shape they need to have a
25:13big deep pot of water as the eggs drop in they get swirled around and it takes exactly three minutes
25:21to
25:21cook i can see in front of me one very prettily poached egg what's your technique i'm trying to
25:30make sure that i do the little swirls in the water so that i can make it form into the
25:35perfect circle
25:36i think it seemed to be working and i love eggs so you can't go wrong with that are all
25:41the eggs going
25:41to be as nice as this one yes they are definitely sabina she's like i got this you know prepare
25:50yourself for a delicious brunch dish guys is brunch nearly ready brunch is nearly ready thank you brendan
26:00they're starting to talk back it's brilliant i feel like i've done everything
26:06okay guys final minute you need to be adding the last touches to your dishes now
26:27i'd eat it absolutely
26:32okay that's it guys time's up step away from your benches hollandaise got there in the end
26:45we asked you to make a light fluffy potato cake with perfectly poached eggs serve it with smoked salmon
26:53and a glossy hollandaise right sam you're up first
27:05you hadn't made potato cakes before but the potato mix you've used is absolutely spot on beautifully
27:12cooked two lovely poached eggs but your hollandaise sauce could have been cooked out just a little bit
27:18more so that it creates a much more glossier thick sauce it kind of runs off as opposed to sitting
27:24on top
27:25on top of the egg but seasoning is very good
27:30i was worried about my hollandaise sauce splitting at the last minute so
27:33i decided to take it off heat but i don't think it was a disaster brendan you're up next
27:45the poached egg did seem to be losing a lot of its white but the yolk runny potato cake soft
27:53seasoned
27:55your hollandaise sauce too much vinegar in there and there is a strange gloopy texture when you added
28:00a bit of flour into it just a small smidge i knew it was wrong sometimes when we're cooking
28:05and something's not working we should stop and start again it was a tough challenge if i'm honest
28:12i think i'll probably just let myself down a little bit with the sauce sabina
28:23your eggs are absolutely perfect they hold their shape they're running the potato cakes you've got
28:30them absolutely bang on your hollandaise has a lovely acidity to it and seasonings this is a really good
28:37dish thank you really i hadn't made many of the things before but i decided to embrace it and i'm
28:46proud of what i produced matt it's your turn
28:56the potato cake is slightly dry in parts your hollandaise you got the technique right but a bit
29:03heavy-handed with your seasoning and with your acidity the egg is beautifully cooked however the
29:10hollandaise sauce is vicious it's a good thing right not in this case when i saw all those ingredients on
29:20the table my heart absolutely sank because i thought this is not going to go well
29:30that was a fantastic round but we can't keep them all
29:36sabina is one to watch there is instinct oozing out of her as a cook perfectly poached eggs beautiful
29:44little potato cakes i think sabina deserves an apron brendan showed real fight but he was struggling
29:53the hollandaise really let him down there's no denying that sam's hollandaise could have been a
29:59little bit more cooked but i was really really impressed by her potato cake and her seasoning
30:04throughout technically matt's hollandaise was as close to the texture of what hollandaise should be
30:12but the flavor was unpleasant and this potato cake was quite dry what are we gonna do anna
30:21although cooking is a hobby it's become much more than that and this whole master chef experience
30:26it's amazing i'd love to have an apron i think anyone that enters this competition that's the
30:32the whole point of it fingers crossed i don't want to go home yet i'm just dying to cook again
30:37get back
30:37in that kitchen and just show them what i can do two aprons left on offer we've made a decision
30:56the first contestant getting an apron is sabina well done sabina thank you
31:07the second cook getting an apron is
31:18sam
31:23matt brendan thank you so much sadly you're leaving the competition
31:32it's been a fantastic day and i'd love the journey to have continued it'll always be the hollandaise
31:36sauce for me i think that was probably my nemesis i've had such a nice time i've put out
31:43some dishes which i would have eaten maybe even my dog would have eaten so you know i've got to
31:49be happy
31:49with that congratulations you two oh my god i can't believe it come collect your aprons
31:58oh my god well done thank you thank you
32:07what are we doing now our aprons on i feel absolutely exhilarated and over the bone
32:16definitely excited for the future oh it suits you can i sleep in it i can't believe it
32:26let's see if i can sleep
32:41nice aprons
32:45but in the master chef kitchen we never rest you're now cooking for a quarter final place
32:54we have invited some very special guests to join us they are the finalists from last year
33:02sophie seguru claire seren and the winner harry mcguire you've an hour and 15 minutes to cook two
33:13of the best courses you've ever cooked in your life at the end of this one of you will be
33:18going home
33:21give it everything you've got start cooking
33:28i actually have to do this now i need to make all of these things in like an hour
33:34let's see how this goes
33:41just trying to stay focused
33:48rose dip you started strong in this kitchen what's cooking today
33:51a chicken and cabbage joe momo which is a nepalese dumpling with soybean and tomato sauce
33:59i love a momo earliest memory of my mom making it in the house bringing everybody together and you
34:06try to kind of pitch in homemade dumb things are the best
34:13the key to a good momo is that you have to have thin dough so i'm just
34:18rolling my dough thin enough to hold my filling when i steam it if it's thick it's more likely to
34:25unravel that beautiful ginger chicken cabbage filling should really just be an explosion of flavor
34:33there's a very specific way of wrapping the momo you've got the half moon and then you would only
34:39just do that i hope i've mastered it over the years but if i don't get my momo right i
34:46am very nervous
34:47about what my mum will think but also the whole entire nepalese community that i'm representing
34:52i thought that was a recipe at your bench that's your family in pictures yes it doesn't feel like
34:59it's just me on the journey it feels like my whole family what's your main pan fried cod
35:06marinated in loads of cumin with yam potato mash and then i'm making a garlic and timura pepper sauce
35:14i just want to take them to nepal really through my food today so fingers crossed
35:20i like the idea of marinating the fish in spices as long as it gets the balance right
35:26i still want to taste the cod but i want the car to be complemented by that cumin
35:33cream white wine sauce but then he's adding that lovely timo that sherbet-y nepali spice that he's so
35:41proud to use that's exciting just trying to work as fast as possible
35:50i do have a little bit of confidence after my my very first cook
35:56it's affirmed that the crazy ideas that live in my brain someone else might enjoy them too
36:07i'm gonna make a sri lancan tiger prawn curry with jamaican rotis if you saw me and my family eating
36:15a bowl of prawns together it's feral so the curry is inspired by the curries that i ate when i
36:22went to
36:22sri lanka and rotis are something that we eat a lot in in the caribbean so i'm really trying to
36:28bring my
36:29culture with the culture of sri lanka i love a sri lankan curry the coconut and the cumin and the
36:40turmeric but a good curry sauce takes time to spread its wings and she has not got any
36:48pit curry i've made it a million times and try not to chop my fingers off in the process
36:55and the jamaican roti she's going to put spring onions and lots of butter through that butter is
37:02the fastest way to my heart i just need them to taste good that's all
37:08i used to work in a cupcake shop it was my very first job and my favorite thing that they
37:15made was
37:15the blueberry cheesecake i'll never forget it so i'm gonna make a layered uh lemon cake
37:23with cheesecake icing and blueberry compote jane is the mistress of reinvention she's taking memories of
37:33a blueberry muffin that she enjoyed in a shop she worked in and elevating it a really delicious sponge
37:40it should be light and fluffy
37:52you look bright-eyed and bushy-tailed i'm pretending i'm having a neat party in my head so i've been
37:58singing along trying to calm myself down what's cooking sabina so i'm making a piazu which is a lentil and
38:06onion fritter combined with green chilies coriander and turmeric it's like a fritter that you eat in
38:12bangladesh in ramadan can you fritter a lentil today you will have it and you will see you'll never go
38:18back to regular onion bhaji's again when somebody says they're going to make fritters
38:25my heart flutters a little bit because i want a perfectly crispy fritter on the outside and
38:32something soft on the inside a good balance of spices in there
38:40my main course is my grandmother's table reimagined it's a sundae chicken curry that she used to make
38:46but i've kind of deconstructed it it's usually the makhi sauce is just butter and tomatoes and fenugreek
38:52but i'm introducing some additional spices including cumin and coriander sounds like uh your passion for
38:59cooking may have come from your grandmother definitely i was in boarding school in india for
39:06two years and i ate a lot of amazing food which inspired the makhani sauce and so i just want
39:12to
39:12show the judges what else i'm capable of and to not stop ever
39:23my menu today is quite classic so there isn't really anywhere to hide also i don't want to over
39:29complicate things and be rushed for time i want to make sure that i really nail it and don't make
39:33any
39:33mistakes we've got a pan fried fillet of sea bass with a palm puree samphire roasted asparagus and
39:43a beurre blanc sauce in 2021 my dad had mouth cancer and he had to have most of his teeth
39:48removed
39:48so when it was like father's day like during his recovery i'd try and make a dish that wasn't too
39:52sort of crunchy and he could eat the same meal as what we ate
39:57beurre blanc is buttery heavenly silky sauce but difficult to get right and if you're giving me
40:05potatoes they better be nicely seasoned and with loads of butter no lumps
40:13last year we went to the amalfi coast for a weekend and obviously there's lemons everywhere everything's
40:18lemon lemon lemon lemon so it's a is a lemon posset with a pistachio praline and raspberry
40:23cooling lemon posset is just sunshine in a bowl but if it doesn't set it splits or is too tart
40:33it can be unpleasant
40:40right guys that's 20 minutes until the first course is served rose dip that'll be you
40:56so lovely to be back it's definitely a lot easier doing the eating than the cooking
41:00since master chef i actually started my own catering company food is now the dominant force
41:05in my life and that wouldn't have been possible without master chef
41:09i remember doing this challenge i was so nervous but it's really important for them to stick to their
41:15style stick to their guns and really just show their personalities in their menus
41:23i came with a huge appetite ready to hopefully experience four incredible cooks beautiful dishes
41:32so
41:32total stress next door we need to put an apron on and go out there and help them no so
41:36no
41:39the time has really escaped me
41:43chicken and cabbage joel momo nepalese dumplings i'm always happy with the word dumpling
41:49it's just a balancing act of making sure that they're wrapped correctly and we get
41:52lots of substance and flavor in there i'm just steaming my momos for about 15 minutes uh which is
41:58what i've got the tomato and soybean sauce sounds absolutely wonderful i'm hoping there's enough
42:04acidity in there to give it a nice balance i'm not gonna have time to pass this i'm just gonna
42:09have
42:09to go it's very grainy you've got a couple of minutes left how are you looking i'm almost there i
42:14think
42:16are the momos ready roasted yes i think that looks really good
42:26anything else no i'm happy time to go go go go all right smiling good luck
42:35i'm happy
42:39today i've made for you a chicken and cabbage nepali momo with a soybean and coriander and
42:46tomato sauce hope you enjoy it thank you thank you it's elegant and i'm excited
43:00technically that dumpling is really good beautiful napping around the edges they're not an easy thing
43:05to get right and the chicken filling is actually nicely seasoned i only tried the tomato and soybean
43:11sauce i didn't really get too much of the tomato flavor which is a bit of a shame i would
43:15have loved
43:16a little bit heat from it as well feel the dumpling wrapper is a bit too thick but the chicken
43:23filling
43:23is delicious the sauce i was expecting tomato it's soybean it's really subtle
43:30got lots to do 15 minutes until your next course thank you pan fried cod and cumin
43:39i did card in this round you want a bit of color but you don't want any inside undercooked
43:44the yam and potato mash i'm hoping there's a good balance of both of them and you get the
43:49yam coming through and not just potato three minutes rose dip the garlic and timo pepper sauce i think
43:56is going to be a really difficult balancing act so you don't overpower the cod let's get this sauce into
44:01the jugs that's your final one going on now thank you thank you thank you
44:15i've made a pan fried cod marinated in cumin yam and potato mash and garlic and timber sauce
44:30the cumin rub is fabulous on a perfectly cooked piece of cod very tasty i really love the yam and
44:38potato mash the yam gives it a little bit of a different texture that sauce is amazing that
44:43garlic and timber pepper has got a lot of depth to it the cumin a hundred percent is complementing
44:50the card beautifully cooked i would eat the whole lot i feel exhausted after that round it was incredibly
44:58hard so just taking a moment to breathe really so much to do okay well keep going you've got 15
45:05minutes keep an eye on those prawns
45:09they're getting a bit of a char on them i just need to be careful that they don't overcook
45:14an hour and 15 minutes is not a lot of time to reduce complex sri lankan flavors
45:22i want tiger prawns that are joyous and swimming in a bath of this amazing curry sauce this is an
45:29insane amount of work to do i've definitely bitten a lot and rotis where are they cooking these at
45:37lightning speed right now i love a buttery flaky roti pillowy and soft so that is right up my street
45:46time to take your food and service
45:47it smells delicious jenna has cooked a tiger prawn sri lankan curry flavored with coconut green chili
46:01cumin and coriander topped with crispy curry leaves and served it with buttery jamaican roti bread filled
46:08with spring onions that sauce is absolute knockout isn't it it's got loads of body creaminess as well
46:17that spicing for me is perfect prawns are cooked really well butterfly beautifully bit of char on them
46:22the roti that's really nice flaky pulls apart there's a nice char on the outside
46:29i love that curry that lovely sri lankan coconutty heat she has shown us that she understands flavor
46:39so you have 15 minutes i do i do a sponge is really bold rather than a biscuit base you
46:49would normally get
46:49with a cheesecake which offers the textural difference obviously we want a nice moist sponge
46:55but is it going to be too sweet i'm really hoping the lemon flavor gives it that little bit of
46:59bitterness that we need time to go
47:08jenna's dessert is a lemon and blueberry muffin reimagined
47:12lemon sponge cake topped with lemon mascarpone cheese and a blueberry compote
47:24i think everything on the plate is really well made to be honest it's a lovely flaky light
47:30sponge the cheesecake cream is fab and so zesty with the flavors of the lemon the blueberry compote
47:37is really lovely it's a nice balance of sweetness and the lemon cuts through that
47:43this is a good cake i would definitely enjoy this with a cup of tea i'm really impressed by this
47:51i'm quite confident in and how the flavors turned out but it was the craziest experience in the kitchen
47:57i've ever had 15 minutes until you're serving your first course great okay i'm doing good on that
48:04you make my heart sing that's the reaction i want
48:10bangladeshi chili coriander and ginger spice lentils and onion fritters
48:15i'm really happy with how they turned out they're nice and golden lentils can be quite dense don't want
48:21to lose that lovely unctuous crispness that comes with an onion fritter
48:26i'm a big fan of tamarind i really like the sourness and with the date chutney hopefully they
48:31marry up it's a big balancing act texturally and flavor wise is there anything else to go on the plate
48:38no
48:39that's it let's go thank you
48:47i've presented to you bangladeshi fritter with lentils and onions
48:52with a side of tamarind and date chutney thank you lovely thank you
49:02those lentil and onion fritters are so crispy a little bit of heat but not too much because then
49:08you've got the heat from the chutney fantastic the balance between the onion and the lentils is bang on
49:14i think that's superb i can't fault it
49:20extraordinary crunchy lentily oniony bullets of joy
49:25there's a great balance of spice and flavor in there
49:3015 more minutes 15 more minutes we're supposed to tell you that sabina
49:35let me put the timer on chicken and buttery makhani sauce with aloo palya spiced mash and gujarati
49:43carrot salad that is a lot of spice everything looks like it's in order what else have you got to
49:51do
49:52i just literally have to take the sauce and put it in a jug
49:56buttery makhani sauce i want it to have a lot of depth of flavor and that takes time
50:02how are you happy i feel really happy okay
50:11inspired by her grandmother's chicken curry sabina has served pan seared chicken with aloo palya
50:17turmeric chili and cumin spiced mash gujarati lemon and mustard seed carrot salad
50:24and a buttery tomato makhani sauce spiced with fenugreek chili cumin and coriander
50:36that makhani sauce isn't what i was expecting some nice spicing through it but it's actually a lot
50:41sharper but it works really well with the chicken the potatoes are really really textured curry leaves
50:48going through it which is really nice such distinct flavors of spices in each thing they don't clash with
50:54one another she's done brilliantly the chicken is beautifully cooked it is an explosion of flavor
51:03i cook so many of the things that are about my family
51:10i feel super happy but also simultaneously very emotional
51:19sam's main course is really classical we want that sea bass nice and crispy nice and soft in the middle
51:25as well
51:27is it all going to plan timing is a bit stressful
51:31palm puree hopefully we won't have any lumps and that bourbon sauce will be nice and buttery a little bit
51:37of acidity
51:38are you happy with your sauce i am happy with the sauce come on you're almost there you're almost
51:44there keep it up keep it up
51:49you're out of time grab your dishes and serve
51:58i've cooked for you pan fried fillet of sea bass uh chive
52:02palm puree roasted asparagus crispy leeks and a beurre blanc sauce enjoy thank you
52:15fish is cooked nicely it's flaking away but those leaks were a little bit greasy for me the beurre blanc
52:20is really buttery nice amount of acidity but the mash is lumpy we probably don't need the leeks and
52:28the asparagus but i'll forgive all of that because i'm in fish and beurre blanc heaven
52:35the fish the skin a little bit wobbly but the beurre blanc is the star of the show here but
52:41the potato there's a few lumps in it
52:51lemon posset is a thing of glory when it's done well
52:55perfectly set cream pop your spoon straight through it like silk
53:01i don't like anything too sweet so my only concern is the raspberry kool-aid and praline
53:07do because praline can be quite sweet are you calling this a crumb well it's praline because
53:13i didn't and i didn't want to blast it because i like having some big crunchy bits and some smaller
53:17bits
53:19are you happy i am happy yeah yes
53:27i've made for you a lemon posset with a pistachio praline and a raspberry coolie
53:39i would say it's bordering on too sweet for me personally but i'm definitely getting the lemon from
53:45that posset pistachio praline works really really nicely the posset it is a little wet given a little
53:51more time in the fridge that thing had been banging this sauce for me it's got a good raspberry
53:56flavor but i think it's too tart this praline crunchy crumb you need to refine it right down
54:03so that you could eat it without bits sticking in your teeth
54:09it all came together in the end i was really up against the clock so i'm pleased i couldn't have
54:13done
54:13any more tough round pressure that they'd never experienced before but it is through pressure you
54:23discover diamonds sabina really shone bright today her cooking her timing was excellent the dining room
54:35loved sabina's food she definitely goes through to the quarter-final jane she definitely shows us she
54:44understands flavor she is creative a really authentic sri lankan curry fragrant with coconut and there was
54:54something about that dessert that made me keep going back for more i think jane has done enough to earn
55:00herself a place in the quarter-final rose dips mo mo although the chicken was definitely succulent
55:07the sauce it was sitting on tomato and soybean was so subtle but the main course the cod was perfectly
55:16cooked and i thought the balance of the cumin on the cod was really lovely sam's burblank was excellent
55:22but if you're going to do palm puree should be silky it should be smooth it was lumpy the lemon
55:28posset it
55:28was tasty but it was a little bit loose and the pistachio proline needed a little bit more finesse
55:36this whole experience has been amazing i've got the fire in my belly now i just hope i've done enough
55:42i am crossing everything right now
55:53guys thank you so much you managed to impress our guests and us but only three of you can go
56:02through to the quarter-final the contestant leaving us is
56:16sam thank you for all your hard work thank you well done guys you've got so much passion and love
56:23for
56:23food you did a great job i am still on a high even though i didn't get through got my
56:31apron
56:31i've had an amazing time and now i can sleep for a week
56:38congratulations you three you're through to the quarter-final
56:42i don't think i've ever been so proud of myself i'm just going to try and ramp it up and
56:47deliver
56:48even better exciting and flavorsome food
56:53today's cooking was one of the probably hardest things i've done in my life and i've done many
56:59hard things so yeah definitely one in the memory book for sure
57:05i cannot believe it the master chef kitchen is unlike anything i've ever done in my life so
57:11bring on the quarter-final but also help
57:19next time okay six more home cooks oh my lord compete for the right to wear a master chef apron
57:28shake your hands fabulous before battling for a place i love this in the quarter-final the flavors
57:38are delicious this is really hitting the spot
58:00so
58:10you
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