- 12 hours ago
MasterChef UK Season 22 Episode 4
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Short filmTranscript
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've dropped it
00:22on the coveted master chef trophy it is an explosion of flavor this is absolutely yummy
00:30fantastic each week 12 extraordinary amateur talents i think i'm struggling battle for a place
00:37in the quarterfinal there's something quite dracula about this dish
00:43but only the best can earn their passport to the ultimate cookery showdown the hundred guests
00:52are here keep going fast if this has been cooked by an amateur we all need to watch out
00:58who's got the vision the perseverance and the creativity to rise to the top let's find some
01:06future stars
01:17the masterchef heats continue and six more ambitious home cooks are about to take their shot
01:25of becoming this year's champion feeling very nervous i may not look it but i am under here
01:33i'm like shaking like a leaf i'm super excited to get corona and grace cooking is my love language so
01:39i think it'll be amazing to really show them what i can do
01:44i've got every feeling imaginable that comes in waves i'm not here to take part i'm here to win
01:58the masterchef kitchen i'm sure your friends and your families have told you that you can rustle up
02:04a wonderful bit of dinner but now it's time to show us what you've got we want you to cook
02:11us your
02:12signature dish we're not looking for much we just want you to make fabulous food that looks amazing
02:21and reflects you the cooks who create the two best dishes will win a master chef 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 master chef kitchen i imagined myself here growing up but it's
02:49incredible 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
03:17but before that i was a math teacher for nine years so teaching maths wasn't enough maths for
03:22you you decided to go and study maths it didn't scratch the itch
03:27what's your signature dish yeah this is kind of based on my girlfriend's favorite dish poached
03:32sea bream with spicy tomato and brown crab sauce that sounds so delicious but also doesn't reflect
03:40the ingredients that are here we've got seaweed fish flakes there's like a lot of japanese
03:44ingredients contributes making quite like a complex sauce i wouldn't say it's like a japanese dish
03:48but 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 out
04:07of
04:08that fish matt's brown crab sauce tomato bonito flakes curry powder if that sauce is bland it's just
04:17going to be brown sludge on a plate so i think the pressure in the master chef kitchen can't be
04:25any
04:25worse than teaching year seven on a friday afternoon doing double mass with them so yeah hopefully i'll be
04:30okay okay okay guys 20 minutes gone you've got an hour and 10 minutes left 24 year old ai consultant
04:39yuvie grew up in warwickshire from a young age his parents introduced him to flavors from all over the
04:46world which inspired him to experiment you've been one of our youngest cooks in this competition how does
04:56that feel i'm confident that my technique and my passion will stand me in good stead i feel your
05:00confidence thank you yuvie what's your signature dish it's a trio of duck so i have a smoked duck
05:06breast duck liver mousse beignet and then sauteed duck hearts and a cherry balsamic coulee and since
05:12i've grown up i've really enjoyed zero waste cooking so i like to try and cook with all the elements
05:15of an
05:16animal uh hence why lots of offal i'm looking forward to this a great deal
05:23uv is giving us everything from the dough except the quack i really want to taste that smoke in the
05:30duck breast i hope he gives himself enough time to also cook it to medium rare so duck hearts i
05:37just
05:38want to sear the outside so they're still pink in the center the duck liver beignet he's putting the
05:44liver mousse inside the batter and then squeezes the batter on top again and it should be very crunchy i
05:50do
05:50not want a greasy batter there's a lot of technique and i'm just hoping it's not style over substance
05:58i tend to remain outwardly very calm but smoke might start coming out of my ears at some point
06:04if things go wrong then you might see cracks in the facade
06:1056 year old rebecca from lincoln has been a pescatarian since she was a teenager
06:15having taken a sabbatical from her job in advertising she dreams of owning a small independent cafe
06:24rebecca how are you feeling i'm excited it's wonderful to be with you two lovely ladies
06:30this bench is packed with spices what's your signature dish i'm doing a paneer curry
06:37with 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 her
07:00skills along the way yeah i feel like she's with me love panera in a curry i love how it
07:09takes on all
07:10of the spices of the sauce she's got fenugreek going in there turmeric coconut milk nigella seeds
07:19it doesn't sound like there's a lot of chili or heat going into it so i hope that it's not
07:24too mild
07:25she's also going to add an egg i'm intrigued i've never had an egg in a curry oh it's eggtastic
07:32being
07:32here
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 my son watch masterchef 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
08:05to that next level it represents my background everyone around the table on a sunday to eat it
08:11so the roast potatoes are going to be roast in pork fat the sauce is going to be a pork
08:15dripping sauce
08:16the shallots are going to be roasting dripping as well the pork itself is wrapped in serrano ham and
08:22then it's going to have a black pudding and a juda croquette tony that's pork six ways yeah i like
08:27pork
08:30the pork loin is supposed to be the star of the show i want it with a lovely hint of
08:36pink because
08:37overcooked pork loin is dry if you're giving me crackling i want it to be bursting with bubbles of
08:44crackling so it's crunchy and delicious it's making us a black pudding with more pork putting and doing
08:51it in it so much hawk i'm a bit worried okay guys you're halfway through that's 45 minutes left
09:02medical writer leah was taught to cook by her grandmother born in puerto rico she moved to the
09:09uk 16 years ago my signature dish for today is a plantain lasagna with short rib ragu i'm making this
09:18dish today because it's a puerto rican classic in puerto rico and you have too many ripe plantains
09:24everyone looks at each other it's like who's gonna make the plantain lasagna puerto rico is
09:31is an island that we have like three like main cultures you have african you have spanish and you
09:36have taino which is like our indigenous people and we just blend it all into one food brings people
09:43together in puerto rico it's so important i can feel your passion i hope it translates
09:53i love plantain and i love lasagna but how do these two things meet each other i'm very interested
10:00how plantain is going to make the layers of this lasagna short rib takes quite a long time to cook
10:06i just hope that it's melt in the mouth and it's not chewy
10:1225 minutes left woohoo somebody just woohoo me yeah me
10:2232 year old alexia married her husband last year in italy her job as a travel consultant means she's
10:30been to over 70 countries my travels have massively inspired me to cook different cuisines if i don't
10:37like to stick to the norm i'll always put a bit of a twist on things so i'm going to
10:41give it my all
10:41and cook for my life i'm feeling so excited to be here it's just so surreal i can't believe i'm
10:51in
10:51the master chef kitchen what's your signature dish beer battered aubergine which is going to have a
10:57satay sauce and i'm going to do it on a bed of whipped feta and some flatbreads now this shouts
11:03fusion i am
11:05greek cypriot by heritage but i absolutely love wandering to all parts of asia it's a bit of a
11:09blend of the two uh places that mean the most to me i want crunchy crispy beer batter with a
11:19lovely
11:19soft juicy aubergine in the center and she's serving a satay sauce with galangal peanuts chili
11:27so my expectation is that this is going to be a flavor explosion satay sauce whipped feta these are
11:36two things that are very rarely on the same menu i can almost hear stamps going on my passport as
11:44i'm
11:44eating this seven minutes remaining meat to carve everything on the plate jobs are gonna
11:53a little bit underdone but no matter just sealing the meat in the pan
12:02okay guys you've got three minutes left you should be placing everything up
12:18time's up step away from your benches
12:29matt'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 brie
13:14i think
13:15the dashi is subtle those tiny little potatoes they're still crisp that's accomplished above all highly
13:24devourable 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
13:41battered aubergine with satay sauce whipped feta pomegranate and coriander oil served with flatbreads
13:58for me are a little stodgy
13:59your satay sauce you can get galangal ginger coconut and the peanut it's got loads of personality but the
14:07feta has a far too strong flavor it's overpowering your satay sauce i feel that they could have been two
14:13different dishes the aubergine and the batter with satay is inspired but the flatbreads for me are a
14:22little stodgy i do feel deflated i still stand by those flavors but i also appreciate that it's not
14:31everyone's cup of tea medical writer leah has served a traditional puerto rican plantain lasagna
14:39with 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
14:56very very very very delicious but the ratio of ragu plantain and bechamel is off less plantain
15:04and more bechamel the cooking of your plantain is masterful yours is soft this is a good home
15:14cooked dinner with lots of great flavors that needs finesse i feel like i've done portugal proud today
15:22it was nice taste to people back home that's all it will matter it doesn't matter how it looks like
15:26really dairy factory worker tony has used pork six ways roast pork loin wrapped in serrano ham a black
15:38pudding and anduja croquette crackling straw fondant potato cooked in pork fat honey and orange roasted carrots
15:49and 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
16:10your croquette for me andua is such a dominant flavor but you've had restraint it's not too strong
16:18your 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 oak smoked duck
16:44breast
16:44topped with a duck crumb duck liver parfait inside a fried beignet served on a black garlic and parsnip puree
16:54and duck hearts on a cherry balsamic coulee
17:03the beignet is crispy but you know smoked duck breast is raw which is really disappointing because
17:12the smoke flavor on the outside of the duck is delicious i love the gothic macabre element of the
17:20hearts thrown onto the cherry coulee and the hearts are pink almost like they're still beaten there's
17:26something quite dracula about this dish but let down by raw duck
17:33it didn't go as well as i wanted it to i think i flew a little bit closer to the
17:36sun with this one
17:38i potentially will have the chance to cook again i'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
18:07is lacking seasoning feels like it just needs more oomph the egg because it's sat in the middle
18:15almost like a kind of a visiting dignitary it's not really adding anything to the dish
18:20your rice is nicely cooked and there is nice notes of green cardamom the paneer and cashew curry i think
18:27it just needs a bit more heat and a bit more seasoning
18:32feeling relieved that the cook's over moving forward i'm going to give everything a bit more oomph for sure
18:42guys you just had your first taste of the master chef kitchen there are two aprons up for grabs
18:51one dish that especially delighted us it's matt well done matt and the second apron is going to
19:04tony well done matt tony come get your aprons
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
19:28this is what you want yeah isn't it now don't lose faith you guys get to cook again come back
19:36fighting
19:37because the two strongest cooks will be getting an apron and two of you will be going home
19:44in front of you you have all the ingredients to make one of my favorite things an open
19:50fish finger sandwich tartar sauce and a pickle slaw you do have a recipe but all the measurements
19:58and timings are missing you'll have to rely on your instinct and your ingenuity
20:06you have 45 minutes to really impress us start cooking
20:14britain 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 finger sarno so hopefully that will help me the card needs
20:28to be
20:28prepped where the skin is removed and then they're going to cut them into kind of goujon shapes and panne
20:33them you want beautiful moist fish flakes crisp breadcrumbs it can't fall off in the pan there's so
20:42much that can go wrong
20:46yuvie 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
21:03it with with fish i like the fact that all of these are laid out and everything seems to be
21:08in
21:08order nice clean bench thank you thank you very much i'm glad that uv feels confident about the dish
21:17because i want something delicious to eat so uv's made a small fish finger that's okay he just needs to
21:23get the temperature right when he goes to cook it so that they are just crispy on the outside and
21:28soft
21:28on the inside to make their tartar sauce they first have to make a mayonnaise so that's egg yolk with
21:36a
21:36little bit of mustard and a little splash of vinegar and then they need to slowly whisk that while they
21:42pour
21:42oil in and it's a real delicate balance of how fast that oil goes in
21:51making mayo from scratch no mean feat here in the masterchef kitchen because your mind really does
21:57go blank but i've given it my best shot have you eaten a lot of fish finger sandwiches in a
22:01morning
22:02after a night out yeah definitely we used to run a club back in the day the next day end
22:07up in the pub
22:07with a pint and a fish finger or a chip butty it was like right at the start brit pop
22:12so it was
22:13yeah it was great fun i have to ask you the most important question then what side were you on
22:17blur or
22:18oasis pulp anyway i can't wait to taste it oh thank you so rebecca's done three massive fish fingers they
22:29are fisherman-sized fish fingers but even if she has the time to cook them will she get the temperature
22:34out and not burn the outside a good tartar sauce has the good punch of caper's gherkins with the
22:41finish of dill and parsley and that is a balancing act how are you with mayonnaise i made mayo recently
22:50so hopefully i'm going to remember what to do what's the best bit of a fish finger sandwich it's all
22:56about
22:57the crunch and just the flavor of like the fish with the mayo it's delicious my rule as well is
23:02no dry
23:03bite lots of sauce lots of sauce i'm looking 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
23:22she has to remake 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
23:50the balance of sugar to vinegar i'm not gonna lie you do look a little bit terrified do they eat
23:58fish finger sandwiches in puerto rico no okay we're off to a bumpy start what do you think the puerto
24:04rican version of a fish finger sandwich is it's probably gonna be something like a fried fish and
24:11then like some nice bread that you prepare separately and the salad on the side so we're in the right
24:17ballpark
24:17you just need to put all those things onto the same plate yeah leah's made her mayonnaise looks
24:24like a nice consistency and that's a great start for tartar sauce what i'm worried about is her fish
24:29fingers i can actually see smoke billowing off the pan so i think she's gonna have to make some more
24:36fish fingers because they look pretty burnt i think i just left it hanging for too long
24:4712 minutes left to go
24:54um the fish things look all right just uh yeah i need to get this mayo to work
25:02just keep going keep going oh god okay okay chop chop chop chop chop chop chop chop
25:09just obviously you 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
25:23three 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
26:12fish fingers that was a good idea thank you
26:21fish is perfectly cooked juicy on the inside crunchy on the outside but your pickled slaw i'm
26:28not 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
26:45almost the star of the show not something i cook often or at all in the case of the tartar
26:52sauce i was
26:52shocked 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
27:20the breadcrumbs are not very seasoned which makes the fish quite bland i think your slaw but the red
27:28onion is quite thick with a slaw it does have to be quite uniform there were a few things that
27:35didn't
27:36go exactly to plan but i did battle until the end so i got something up which i'm happy with
27:41not 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
27:57really 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
28:16a few things i could do differently but i definitely did better than the first challenge
28:20so that that's a win rebecca
28:26hurt my back moving that
28:33your 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 take
28:57that 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
29:21up the best one each time she goes behind those stoves she shows me something that makes me want
29:28to eat at her house alexia was really struggling with her mayonnaise and she
29:33fought her hardest to give us what we asked for but the breadcrumbs were under season the fish was
29:40overcooked and her signature dish there was definitely 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
30:06of seasoning and then she had the biggest fish fingers of all of them but the tartar sauce was
30:11was really delicious and fish was cooked and it was juicy i feel like i have more to give and
30:18we will
30:18see if the judges see the potential that i'm hoping they see i want to have that opportunity to keep
30:24on
30:24showing portugal food and portugal flavors to earn an apron would be validation to say that my cooking
30:30is good and that i've got some promise
30:41cooks who knew that the fight of your life would be over a fish finger sandwich
30:50our first apron goes to
30:56leah
31:00our second apron goes to
31:05rebecca
31:09alexia uv your time in the masterchef kitchen
31:14thank you 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
31:26to keep cooking no matter what nothing can quite prepare you for the masterchef kitchen
31:31look forward to cooking at home with a glass of vino in my hand
31:37leah rebecca come get your aprons well thank you well done guys i'm getting my hands on one of these
31:46aprons it's mind-blowing i'm very very happy i really didn't think my fish fingers would have
31:52uh got me an apron yeah i did get formation
32:11welcome back contestants lovely new aprons
32:16you're now cooking for a place in the quarter final but we only have room for three of you
32:27grace 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
32:43this 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
33:25of ceviche when would you eat this in puerto rico we will have a lot like by the beach
33:29and you'll get like maybe a margarita mojito something like that you're taking me there
33:34i hope i do leah'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
33:52leah's coconut bread is deep fried she really needs to get the temperature right you want a crisp
33:57puffed up bread not oily for my main today i'm preparing a coat loin with cassava and a roasted
34:07red pepper sauce is based on my grandmother's cut salad my grandmother used to make hopefully present
34:14it in a way that is like nice and refined what would it mean to take your puerto rican inspired
34:20dishes
34:20to the quarterfinal this is a bit teary and it will be such an honor just to show my country
34:26and also
34:27the fantastic food the problem is she's cooking her cod in a package for the moment she's wrapped that up
34:36and put it in the oven it's in the hands of the gods i quite like a bit of cassava
34:41but if it's undercooked
34:43it's very unpleasant today i'm doing cod with thyme tomato and almond crust roasted banana shallot
34:56and fresh nectarines fish shallots nectarines one of these things is not like the other i know the jury's
35:03out on fish and fruit but when i was in france just recently that's what we tended to be ordering
35:09it's something that i'd like as a flavor combination rebecca's going to give us crusted cod i expect that
35:18the crust will be crunchy and gives texture i want to be able to flake that card and see it
35:24glisten and
35:25see it shine really 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
35:40second 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 a
36:00lot to
36:00deliver 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
36:12if she doesn't get the balance right we're just going to have cream to eat 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 book for
36:32ten people at my flat if i have a big dinner party so i've done it before but obviously the
36:36time
36:36pressure is stressful is there a food dream or a culinary adventure you want to go on honestly the
36:45little dream is to have some sort of like supper club i sort of do that with my friends and
36:50that's
36:50lovely but it's also quite expensive you want people to come around but this time you want to
36:54charge when they arrive just at cost just at cost i do it for the love yeah so what's on
37:00the menu
37:00steak tartare with matchstick fries and peppercorn sauce i'm using the sake because i think it adds
37:06a nice depth of flavor to the sauce and then for dessert round butter and thyme almond financier
37:10with a marmalade full on the side what's the inspiration for your dessert it's just really
37:15delicious it's like 40 butter and every time i eat it i take a bite and i just have like
37:19close my eyes
37:19and just go the best of luck with this you've had me at 40 percent butter
37:29it's all about you grace but i love me a bit of steak tartare when you bite into the steak
37:33it has to
37:34almost feel like it has been cooked because all of the different flavors that have been added have
37:39elevated it this peppercorn sauce it's not a usual thing to serve with the tartare but it needs to have
37:47a real rolling heat the dessert brown butter and thyme financier what you're looking for is a nice
37:56soft moist cake and he's serving it with a marmalade full and i really like the sound of that
38:02i think the business of the marmalade and the orange flip goes really nice with the brown butter and the
38:06time this has everything that i love from dessert
38:14what's on the menu today pan roast duck breast with a butternut squash puree flavored with razzle
38:21hanout and beetroot crisps and pomegranate sauce oh so what's the inspiration behind this dish
38:27trip to morocco last year messing around with different spices that are brought i travel back
38:32from morocco with bags of brown powder not suspicious at all tony's really ambitious and
38:39he's given himself a lot of work to do so i would expect the duck breast to be really nicely
38:43rendered
38:44crispy skin nicely cooked to a medium rare in the center i like the sound of the butternut squash and
38:51have her spoon to splice mix because of the cinnamon notes that will go really really well with butternut
38:56squash the second course we need to hear it is a deconstructed lemon meringue it's a homage to my
39:02girlfriend it's her favorite dessert if i'd come on masterchef and not cooked it she'd be massively
39:07disappointed my girlfriend natalie is the ultimate critic so i know that if i put a dish in front of
39:16her
39:17and she absolutely destroys it that i'm onto a winner lemon meringue pie is an absolute crowd pleaser
39:26deconstructing things makes people come a proper i want to feel the true essence of a lemon meringue pie
39:33citrusy curd and buttery biscuit and delightful fluffy meringue
39:42guys 20 minutes until the first course is served panic station yeah i'm panicking yes the cut should
39:50really be in the oven i think this is probably the most pressured round i think you can tell when
40:01the
40:01food's arrived if it's been a stressful cook so i'm hoping we get some beautiful plates today that don't
40:06produce the process winning masterchef it helped open this door for me i'm an author of my own cookbook
40:15i also expanding my restaurant it's incredible that masterchef gave me the opportunity yeah thank you
40:22masterchef today is not the day for trying out something brand new cook food that really represents you
40:29don't cook from here cook from here good 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 aripper before but i hope it's got
40:49a lovely christmas to it it's really soft inside okay you have about three minutes uh just need to put
40:55the 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
41:12this sorry yes flowers right we've got about four seconds left in there happy i think so
41:26hello hello hi for your starter i prepared a puerto rican coconut fried bread with an avocado and mango ceviche
41:38okay hope you like it thank you thank you
41:48the ceviche was like tangy had a little bit of sweetness from mango the only thing is i feel like
41:54she's been a little bit tentative with the flavor and that ceviche maybe some onions through it just
41:59a little bit more contrast the bread is delicious the texture is flaky it's crumbly and it's got that
42:06really lovely aroma of the coconut this is smashed avocado with some mushy mango there's no red onion in
42:15it i can see the red chili pepper but i can't taste it what i do think is delicious though
42:20is the bread
42:23okay okay you have 15 minutes left to get everything done the cod is raw the pan is not
42:32on with your sauce i'm not sure i get this out to be honest with you leah i'm going to
42:38give you 10
42:38extra minutes but that's all you're getting okay now i need to get the cassava ready and the red pepper
42:46sauce cassava 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 gonna do now blend the sauce blend the sauce blend the sauce time
42:59is so tight roasted pepper sauce we want some punchy flavor pulps garlic let's play it up come on thank
43:07you
43:08that 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
43:35i hope you like it thank you
43:42oh i'm a bit borderline embarrassed i 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
43:57taste 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
44:08for my liking the roasted pepper sauce is quite delicious but crack of peppers and salt will lift
44:14this dish up a little bit better cod is overcooked it's extremely tough and chewy every single element
44:20of this dish is under seasoned 15 minutes until your first course it will fly by it's flying by
44:29thank you grace cord hopefully flake off really nicely i'm gonna have a little um crispy almond crust on
44:36top at least there's some textures in here nectarines and cod does sound a little bit weird i love the
44:44weird combination so i'm totally here for it but yeah let's see okay just a little bit over to oh
44:49she's
44:50got the blowtorch out no pressure i think i've still got my eyebrows it's okay thank you it's fine
44:59thank you yes 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 thank you so much 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
45:49going through the sauce which was really nice i really like the concept and i like she's pushed
45:55herself here to do something different this is an exciting plate of food we ask people to reach and
46:03show us the insides of their mind and what they love to eat and she's done that 15 minutes for
46:09this
46:09dessert rebecca make sure you're on time yes thank you so much ladies syllaba feels a bit sort of classic
46:16delia territory the cream needs to be not over whipped if it's voluptuous and delicious sounds great
46:25are you happy with your shortbread they've come with quite a bit of character visually
46:31i can't think where i've seen something like this before i hope she had this quite sweet buttery
46:38crunchy shortbread that would go well i think that's going to be delicious right is there anything else
46:44to go on just a sprig i feel like i'm in a garden center
46:48i think the rosemary's big enough
46:58hello thank you for dessert i've made you lemon syllabub with a rosemary and hazelnut
47:07shortbread 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 of syllabub i love the cream she's not over whipped it my shortbread is really
47:26nice buttery flavor but it's tiny bit soft kind of retro fabulous i think maybe i kind of love it
47:34but
47:34there's just a few little things that are off the syllabub it's light and creamy and i'm getting a nice
47:39whack
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
47:58beautifully having a peppercorn sauce with tartare is quite different i'm intrigued to kind of how that's
48:06served and 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
48:45he's shown his mastery in flavor i would pay good money for this in a restaurant that tender
48:51me it's balanced it's sharp i really love the popcorn sauce it's got loads of layers of flavor i think
48:57that gives a good spicy kick to the tartare this is an impressive take on a steak tartare
49:06you're smiling that's a good sign that's nice to see those guys you know no time to be starstruck you
49:11have 15 minutes to make a financier yeah brown 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 of the financier what goes on the top of this arms 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 full and some brown
49:50butter toasted almonds thank you very much i don't know if there's words to this feeling
50:00i'm just really pleased we've 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 the brown butter that
50:19nuttiness i i think is very clever and i think he's very accomplished there's a really nice flavor
50:24from the burnt butter i can taste the thyme coming through as well but for me the financier is overcooked
50:29and
50:32chewy tony 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 pomegranate sauce which i actually love the idea because the tartness of the pomegranate
50:53will add that sort of sour contrast i love a beetroot crisp he could be absolutely like chef
51:03born 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 oh and tony hello hello
51:21so you've got roast up breast served with a butternut squash flavored with rasal hanu
51:26and beetroot crisp and it's a red wine and pomegranate sauce thank you cheers
51:33he's pulled out the bag this looks really smart the butternut squash home period nice and smooth so i like
51:43that crisp nice and crispy but my dog is slightly overcooked the combinations of each of the ingredients
51:51worked actually really beautifully but the sauce was a bit lacking i think he's a very competent cook
51:59i kind of just really want some bigger bolder flavors duck perhaps a little over but still
52:06rather loveable i think time ran away with him at the end but even through that pressure i can see
52:10a huge amount of skill on the plate how was that nervous it's so much easier when i watch it
52:20on tv
52:23the deconstructed 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
52:54i've made for you a deconstructed lemon meringue pie so it's a short crumb biscuit base a lemon curd and
53:01then 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 i really love it
53:22the thing he could have definitely done is charred the meringue that bit better this is good but it's not
53:27exceptional the curd probably could do with a spoonful more of sugar it's a little tart i like
53:35biscuit crumb it's sweet it's a pleasing little dish disappointed in myself if i'm honest i just know
53:45i can do that dish so much better two courses in that amount of time is a really big ask
53:54cook of the
53:56day for you matt's an exciting person to watch in the kitchen good gutsy flavor from his steak tartare
54:04i also love the concept of his dessert he just overcooked his financier but the dining room loved it
54:09so matt gets himself a quarter final place absolutely we've got three cooks left but only two spaces for
54:18the quarter final i like the way tony cooks i like the way he puts flavors together if tony has
54:25a fault
54:25it's over ambition he wanted to put so many different things on that plate to impress us the
54:30duck ended up being over he knows how to make an italian meringue he knows how to make a lemon
54:35curd
54:35he can bake a shortbread he showed a lot of skill today leah has brought puerto rican inspired flavors
54:44with her dishes we were promised ceviche but it was missing any type of heat or spice coconut fried bread
54:51will live on in my heart but she really struggled with timing i think rebecca came back with a bit
55:01of
55:01fire in her belly cod nectarines and fish all together it tasted good who knew i thought rebecca's
55:09syllabub was quite elegant and delicious but her shortbread biscuit was raw
55:17i've given him my best shot but i'm not sure if it's enough so i'm like 50 50 in my
55:23head
55:24it would mean the world to be able to do it but i am not overly confident
55:30i'm really hoping that my flavors have come across but we'll see it's really hard to call
55:46great
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
56:03you have a quarter-final place thank you feel good i feel great yeah that's really nice news thank you
56:10the contestant leaving us
56:19is leah
56:24thank you leah for all of your efforts thank you
56:33i'm a little bit disappointed it's emotional but i'm happy like these are honestly happy tears
56:38anyone is 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 apron was one thing getting through the quarterfinal 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 happy that i've made it through thought i'd had some stressful times in the kitchen before
57:06but that just takes it to the next level unbelievable
57:12next time six more home cooks really doing good i got a smile compete for the right
57:20to wear a master chef apron oh my dear absolutely blown away before battling for a place in the
57:31quarter-final it's just top top quality you don't get much better really
57:34so
57:49so
57:51so
58:02Transcription by CastingWords
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