- 12 hours ago
- #masterchefuk
- #season22
- #cookingchallenge
Can the aspiring chefs handle the pressure of another intense challenge? MasterChef UK Season 22, Episode 5, throws down the gauntlet with a series of demanding tests designed to push their culinary skills to the absolute limit.
Prepare for a delicious rollercoaster as contestants face a unique mystery box challenge, forcing them to create an extraordinary dish from a surprising selection of ingredients. Later, they'll have to impress the judges with their take on a classic dish, a true test of their understanding of fundamental cooking techniques.
Who will rise to the occasion and plate perfection, and who will crumble under the heat of the MasterChef kitchen? Tune in to discover which culinary hopefuls will earn their place in the competition and which ones will be sending their aprons home.
#MasterChefUK #Season22 #CookingChallenge
Prepare for a delicious rollercoaster as contestants face a unique mystery box challenge, forcing them to create an extraordinary dish from a surprising selection of ingredients. Later, they'll have to impress the judges with their take on a classic dish, a true test of their understanding of fundamental cooking techniques.
Who will rise to the occasion and plate perfection, and who will crumble under the heat of the MasterChef kitchen? Tune in to discover which culinary hopefuls will earn their place in the competition and which ones will be sending their aprons home.
#MasterChefUK #Season22 #CookingChallenge
Category
🎥
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 dropped it on the
00:22coveted
00:23masterchef trophy it is an explosion of flavor this is absolutely yummy fantastic each week 12
00:33extraordinary amateur talents i think i'm struggling battle for a place in the quarter
00:38final there's something quite dracula about this dish but only the best can earn their passport
00:46to the ultimate cookery showdown the 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
01:14the masterchef heats continue and six more talented home cooks are arriving ready to
01:20fight to become champion but at the end of today only three will make it through to this week's
01:27quarter final i feel like i've just like been picked for a team for something and now i've got to
01:32show
01:32off and perform it's definitely surreal i spent so much time at home watching masterchef i never
01:38thought i would actually be here the only thing i'm worried about is chopping my fingers off as long
01:43as i don't do that i'm all set the most amazing thing i could ever feel my heart could burst
01:49out
01:50welcome to masterchef now you're all here because you love to cook and that's great because we're very
02:01hungry so your first challenge is to give us your signature dish we want to see a story of you
02:10in the
02:10kitchen at the end of this the two best dishes will win those cooks one of the masterchef aprons the
02:18remaining four will have to cook again you have one hour 30 minutes let's cook
02:30i stood in the superman pose for a little bit in the mirror just to remind myself that i belong
02:35here
02:4026 year old digital engineer anisha grew up in a bengali household near birmingham
02:45she was inspired to cook from an early age by her dad who was a restaurateur and chef
02:54in the middle of the night he'd be like okay i'm gonna make naan pizzas it would just be crazy
02:58because i'm like dad it's like 1am what's cooking turkish lamb manti dumplings with a roasted garlic
03:07yogurt my husband's turkish cypriot so this is i guess a little bit of a homage to him i have
03:13put my
03:15south asian techniques into the dumplings i'm caramelizing the onions with spices the way you would
03:20start a curry and then i'm gonna mix it in with the lamb and i'm combining both of our cultures
03:25in
03:25this dish what's your husband called his name's jayhan yeah this is a love letter to jayhan yeah i guess
03:31so why not yeah let's call it i love that you're like that sounds good yeah yeah yeah
03:38so mati dumpling is often stuffed with meat and spices wrapped in a thin pastry and it's either steamed or
03:47boiled i'm so shaky i want a real robust lamb flavor from the filling of her dumpling
03:54and i expect that pastry wrap on the outside to be really thin one two three four one two three
04:01four
04:02anisha needs to make sure that the depth of the roasted garlic really gets into the yogurt this dish
04:09should be a flavor explosion oh that's hot 20 minutes passed by in a flash
04:21are you making tara masalata but it's high version oh yeah i know
04:28australian-born kristen moved to the uk age 21. she's a self-confessed culinary magpie who's collected and
04:36developed her food style based on where she's traveled and lived so i think i'm having a midlife
04:41crisis and i quit my job last year and that's why i'm here it's the right time in my life
04:48to think
04:48about what a change could look like and hopefully that's a change in the direction of food
04:54i've got a thai inspired feast for you today cured sea bass with thai flavors of kaffir lime and thai
05:02basil and coriander that's with a smoked coconut milk a cucumber and herb granita and a whipped
05:09cod's roe some incredible smells already has cookery always been in your life my mom was a home
05:16economics teacher but not just in the creative food way but really in that have you tied your hair back
05:23have you washed your hands have you cleared your bench well you're now with anna you like a clean
05:28very particular about that so yeah keep that in order the stars of the show is this cured sea bream
05:37i want to be able to taste the lemongrass the lime leaves the thai lime juice in there
05:43kristen's got a huge piece of cod's roe she's whipping it up and serving it with thai crispy potatoes
05:51i've never had a thai potato just cooling down my potatoes so they fry nicely
05:58i hate the sound of the granita am i allowed to say that i hate granita cool fish icy granita
06:04i find that when i add granita to a dish it doesn't always make sense i'm wondering how it brings
06:10it all
06:15together being able to cook for honor and grace oh my goodness 35 year old lenford grew up in st
06:23lucia
06:23and played international rugby for the islands team now a coastal engineer he lives in london with his
06:30wife and their seven-month-old daughter i'll definitely be bringing the spirit of semester into
06:36the kitchen it's a lot of pressure because all eyes will be like what is he doing
06:44our signature dish is a solution sunday lunch we have stewed lamb mac and cheese roasted plantain
06:50and of course a lot to go with that as well
06:55it is looking amazing lenford has got lots of sweet spices going into his marinade and his
07:02stew he's got clove and cinnamon a little bit of scotch bonnet i really hope that he manages to cook
07:09that lamb so that it's just melting them out then pairing the st lucian flavor with kind of classic mac
07:18and cheese this is serious comfort food get ready for flavors but can you make it look elegant
07:29okay guys you're halfway there
07:37originally from iran retired nursery teacher simi has lived in the uk for 30 years
07:43her dream is to run a supper club which celebrates the culture story and flavors of persian cuisine
07:51what i love about persian cooking is how flavorsome it is how much effort goes into that and what comes
08:00out of that is absolutely fabulous
08:06what's your signature dish it's lamb shanks with tachin and shirazi salad
08:12tachin what's this rice cake which is rice mixed yogurt egg yolks saffron and receptor rose water and
08:21it's baked as it looks like a cake persian food is about flavors it's about patience it's about love
08:31it's bring everybody together and i would love to just to show that yes
08:40simi's put the lamb shank into the pressure cooker for speed interestingly simi's using turmeric
08:47in cooking of her lamb shank she's got paprika in there onions garlic this is a slow cooked dish
08:54will it take on the turmeric and the garlic and the tomato and all the herbs not sure simi's tachin
09:01so
09:02first simi is going to power boil her rice add in her eggs her yogurt her other flavors and then
09:08she's going to put it in a tin and bake it in the oven until it's super caramelized
09:13it can't be dry if it's burned it's game over
09:21cooks 35 minutes left warehouse designer naomi's family traveled around the country with her dad's
09:29job when she was a child and she learned to cook from her mom she eventually settled in newcastle
09:34for university where she now lives with her husband and their cat when i cook at home it's
09:40really easy to open another bottle of wine and put some more crisps out and tell people dinner's
09:44going to be half an hour later i don't think that's going to go down quite so well today
09:49so my husband's half egyptian we go to egypt every year to visit my husband's family and i learn
09:54off his aunts and off the family there so i'm making braised beef in cinnamon and beef stock
10:00with baba ganouk fatoush fatoush is a lebanese salad and i'm going to do some cumin flatbreads on the
10:06side so some people go on holiday and go and see sites you go right into the kitchen don't you
10:11i go on
10:12holiday and i eat the centerpiece of this is the beef shin with all of the cinnamon and the different
10:22herbs
10:23when we take the lid off we want it to be soft and falling apart every time i see a
10:28cook getting
10:29a pressure cooker and putting beef shin in there i worry i'm serving it with rosberghalter it literally
10:36translate as rice with a twist there's nuts there's raisins there's herbs and there's more of that
10:44cinnamon let's hope that there's not too much cinnamon there because there's already cinnamon in the stew
10:50it's also got baba ganoush fatoush and some cumin flatbreads a lot of work in that
11:02we have 20 minutes remaining
11:08business phd student adam grew up in a small fishing village outside belfast
11:13mom and dad were great cooks you know sort of hearty home comforts he dreams of following in the
11:19footsteps of other great irish chefs by championing the food of his homeland excited for anna to see
11:25the northern ireland food and hopefully it'll play to her
11:30i'm doing a treacle and vita bread tart with an orange mascarpone cream and a walnut brittle
11:37vita bread is a really traditional northern irish product it's a dark multi loaf this is a very
11:43special loaf you need to know your way around a vita bread you can only get it in belfast adam
11:48the
11:49question is how much vita bread did you bring with you and i'm expecting you to be trying to bribe
11:55me
11:56yeah well i'll put lots of vita bread in it for you yeah
12:01i want to see a nice thin pastry crust and that the filling has a nice kind of fudgy center
12:07our
12:08crumble needs for another five minutes
12:11lots of crunchy textures going on here would it be moist enough
12:18okay guys five minutes left i am loving the smells
12:26absolutely fantastic falling off the bone everything's ready to go it's just plating now
12:37okay guys one minute left that means final touches
12:43yeah
12:50great is going good you gotta smile
12:56time is up step away from your benches
13:01oh sorry about all the mess
13:05anisha come on up
13:10digital engineer anisha's signature dish is cumin and paprika spiced lamb manti dumplings
13:17served with a roasted garlic yogurt pickled sumac onions aleppo brown butter and a coriander parsley herb oil
13:31you're dumpling filling there's a really rich gorgeous flavor from the cumin the garlic yogurt with sweet but undeniably we
13:39can really get that kind of balance of garlic flavor
13:42the start of the show on this play is the aleppo brown butter it's giving a really nice hot rich
13:50bite to the whole dish
13:52your dumpling casing is quite thick and because of that it's quite hard to get to all that lovely lamb
13:58in the center
14:01the dumpling wrappers i was a little bit gutted because i have made them thinner at home
14:07but the main thing is is that everything else they enjoyed
14:12australian-born kristen has made lemongrass and kaffir lime cured sea bream
14:17in an applewood smoked coconut milk topped with a deep-fried thai basil pickled jalapeno and fresh finger line garnish
14:27thai spiced crispy potatoes thai tarama a whipped smoked cod row and a cucumber and herb granita
14:42smoky coconut balm like sauce and then the fish which you've cured getting loads of thai flavor
14:52but then the roast potatoes with thai tarama i didn't know that i needed it so much in my life
15:00thank you so much i just want you to know kristen i hate granita
15:07this is a stroke of genius it is herby it is spicy and it's got a good kick of acid
15:14to it
15:14i am absolutely blown away
15:22oh my gosh to hear that from those two women it's phenomenal i liked it i can't believe it
15:31lenford come up please
15:35coastal engineer lenford's signature dish is slow-cooked lamb in a stew flavored with cumin
15:42cinnamon and scotch bonnet served with macaroni cheese pie roasted plantain and coleslaw
15:57that lamb stew is so interesting there's a fruity savory notes office your mac and cheese it's rich
16:06it's got great cheese flavor is really really delicious lenford there's a lot of food on this plate
16:14so with regards to its presentation it was always going to suffer i love your plantain you've got this
16:22lovely blackened caramelized sweetness on it but the lamb is a bit tough thank you lenford thank you
16:31thank you being a sunday lunch i try to feed people so that's exactly what i presented on the plate
16:37we
16:37are going home for retired nursery teacher simi has served persian spiced braised lamb shank
16:46with tachin a rice cake layered with yogurt eggs and barberry
16:52and a traditional shirazi salad of cucumber tomato and herbs
17:03you're touching there's a sour there's just virgin on a bitterness that i really love
17:09i like your lamb the cinnamon the sweetness and then there's the sourness cardamom but it's tougher
17:15than i would have liked i'm getting the bearberries saffron cumin and turmeric the salad brings a really
17:25refreshing relief but it is so delightful for me this is a really wonderful introduction to persian food
17:33thank you thank you i really wanted to get the tachin right it's one of the showcases of all persian
17:42gatherings so i'm really happy that i have done the dish the justice logistics consultant naomi's
17:50signature dish is cinnamon spiced braised beef with ros bill halter an egyptian rice dish with nuts and
17:58raisins baba ganoush and a fatouche served with homemade cumin flatbreads
18:11i'm going to start i'm just going to pull the plaster right off your cinnamon beef is tough however lots
18:19to love earthy smoky fiery baba ganoush and then i love this rice it's very moist it's very dense it's
18:29very moorish your flatbreads for me needed a bit more cooking i think you've represented the flavors
18:35that you wanted to shine but i think your dish needs a bit of work so what i've learned is
18:43definitely
18:44to do things that you've got control over so bread rising or things being in the pressure cooker you
18:49just don't have visibility of it and you can't control it on the day
18:55phd student adam has taken inspiration from his northern irish roots for his treacle and vida bread
19:02tart topped with brown sugar vida crumble walnut brittle served with an orange mascarpone cream
19:15i feel like i've seen a new side of treacle tart that i didn't know existed the deep maltiness the
19:22kind
19:22of almost saltiness of the vida bread but then what really lifts the tart is the orange blossom cream
19:32the brittle is lovely there's a great snap office and what i think is really impressive you really
19:37showed an excellent command of how to make a good short crust pastry thank you to get an apron cooking
19:44that irish food would be very special you know for man it would be really brilliant
19:55wow guys we ate like queens today there's only two aprons up for grabs
20:06our first masterchef apron will go to kristen thank you for your tie flavors that was wonderful thank
20:16you for your comments and our second masterchef apron is for adam
20:29kristin adam enjoy this feeling come and get your aprons
20:40well done well done on top of the world i feel i'm shaking i feel almost speechless
20:48no one can take that apron away from me i've got it now and i'm so excited to have it
20:52and
20:52however long i get to wear it for i'll be incredibly proud it was great to get the apron first
20:57up and
20:57it was a big shock really looking forward to what lies ahead there we go very good look at that
21:03yeah
21:05you might feel disappointed but we have seen some really good stuff from you cooks there are two aprons
21:11to still fight for and that's what you should be focused on this is the classic recipe test and you're
21:21going to be making one of my very favorite things in the whole world sticky toffee pudding with a toffee
21:29sauce a caramelized poached pear and vanilla cream now in front of you you have all of the ingredients
21:37it's all weighed out for you you have a recipe but it's missing its timings you'll have to rely on
21:45your
21:45instincts you have 45 minutes start cooking
21:54they want to start with that pudding get it on quick eggs flour dates butter and sugar i like making
22:00desserts i don't like making desserts under prime pressure as soon as they make that mix it goes in
22:05the oven i've never made a sticky toffee in my life so but i've eaten plenty it has to be
22:12dark and moist
22:13that will come from excellent timing and cooking it at the right temperature
22:18pudding is not my thing but i'm just doing my best
22:22i really love baking and i like dessert so hopefully i can showcase some skills there
22:28i think i'll have one in just on time now is the way game lenford do they have sticky toffee
22:35pudding
22:36in st lucia no we don't we do rum cake
22:40does rum cake come with a sauce it just come with pure rum poured on top of a cake making
22:45it as dense as
22:46ever lenford we can't just pour rum onto our cakes in the master chef kitchen we need finesse
22:57poaching a pear to go on the side of a luscious pudding like this is difficult
23:04i'm going to push them in sugar and vanilla and star anise to see what happens
23:10i want to taste those flavors in the pear
23:13once the pear is poached you should be able to slide a knife into it
23:17i don't think i can poach a whole pear in 45 minutes which is why i'm coming into parts
23:21if they over poach their pears it'll be quite hard to caramelize
23:25because there's so much water in it it will just turn to mush
23:31i've never poached a pear i mean i've steamed a dumpling before and made it crunchy at the bottom
23:36so i'm kind of thinking it's the same not necessarily so there's a pear here and there's a
23:41dumpling here and you're hoping that there's overlap i'm trying to think about the science behind it
23:46and hope for the best
23:50the toffee sauce has to be runny but still thick enough that i could take it in spoons with the
23:58spoons and be delivered to heaven there are a few lumps in there so i'm just hoping that
24:06just i'm going to risk them and they're going to go away first of all make your caramel
24:13yeah i'm not happy with that shouldn't have touched it you have to be so careful with that
24:18because of the sugar crystals that can develop around the side can then crystallize the toffee sauce
24:25and again i think the problem is with toffee sauce it's really easy to over thicken it so i just
24:30want
24:30to be really careful that it's a sauce rather than like a heavy caramel that's going over the top i
24:34don't have the biggest sweet tooth in the world i'd be having a cheese board you're a cheese board kind
24:38of person this is your chance to shine if you can do this you're going to be making this for
24:44life
24:44that's the worry no more cheese boards okay guys you've got 20 minutes left
24:53also when you're making a toffee sauce you're going to use butter and finish it with cream
24:59if there's too much cream it's going to basically be caramel i'm just trying to get this all emulsified
25:04for me to add my cream and hopefully it comes up brilliant is your pudding sticky nope is your pear
25:12caramelized yes yes that's what i like to hear good lenford everyone else is ignoring me simmy
25:22i've heard a rumor that today is a very special day it's my birthday today so you're having a nice
25:27birthday i am having a lot but if i wasn't here i would have been on the plane to croatia
25:33with my
25:33friends and instead you're here making me my favorite pudding something's gone very wrong
25:39oh god the vanilla cream needs to be excellently whipped and if they put too much sugar in that
25:45it will spoil the whole dish okay cooks you have two minutes left i think i might have to just
25:55leave
25:55that okay i'm going for it that's what again i've made three toffee sauces i'm not happy with them so
26:03i'm going to reduce the liquor from approaching the pear and add the cream and butter to that instead
26:07it might not be a toffee sauce but it's already tasty
26:16that's 30 seconds left you really need to be finishing up
26:27okay that's it time is up made of food in course
26:34cooks bring us your puddings
26:42this is a great day
26:48naomi what happened with your toffee sauce i wasn't happy with it so i reduced the poaching liquid
26:53from the pears and use that with a double cream to make your sauce
27:02the pudding itself it's moist and fluffy and falls apart it's got a lovely glisten to it but the parts
27:11around it are letting it down your pears there's some nice notes of spice but really needed the
27:19caramelization your whipped vanilla cream has an awful lot of sugar and because you've used the poaching
27:26liquor it's made the dish far too sweet i know that the main thing with sugar is not to touch
27:34it but
27:35i love to bodge and stir so i just couldn't leave it alone lenford you're next
27:45oh
27:55lenford it's a really good moist soft airy delightful pudding your toffee sauce
28:01is the real deal and the thing that i'm really impressed by is the pear you put lemon juice in
28:07with
28:07the pears because it's a stroke of genius because it's such a sweet dish it needed a little bit of
28:13acid
28:13in there really good well done thank you when they said it was sticky toffee my heart dropped because
28:21i didn't know what to do i just put things together and like they say taste taste taste
28:30anisha you're next
28:37i think your pudding is nicely cooked i think it's got a lovely crumb in it your whipped cream the
28:43balance
28:43of sugar in that is perfect and i like that you use the fresh vanilla pot inside the cream as
28:49well
28:50it's a lovely sticky brown moorish toffee sauce but your pear is very mushy
29:02i was really hoping a miracle would happen and there would be absolutely no bad feedback but
29:08it's fine all in all there was constructive feedback simi it's your turn
29:23your pudding is spot on dark and sugary and dense i really enjoy your pear it's taken on the star
29:34anise
29:34as you wanted to your toffee sauce is beautifully buttery and creamy and luscious but your cream is
29:43very sweet i'm not getting strong vanilla flavor from it and it's not whipped enough
29:50my first thought was total total horror i did my best i just tried to keep calm
29:58and do whatever i needed to do
30:06so much good food so much passion we had great food today i really felt for naomi
30:14she didn't manage to give us a toffee sauce and her cream was too sweet i'll be sad to see
30:21her go but
30:22the bar was high today that leaves us with lenford simi and anisha i do not know how lenford managed
30:30to
30:31pull that dish out of the bag that was such a good pudding simi's sticky toffee pudding she baked her
30:38pudding really well and she absolutely knew how to poach a pear and caramelize it i thought her cream
30:45was too sweet i couldn't find the vanilla in it and it wasn't whipped enough i thought anisha's command
30:53of sweetness and balance of her sticky toffee pudding was excellent hers was the best vanilla cream it had
31:00a really good vanilla flavor and i had just the right amount of sugar i think it was beautifully
31:05presented and i liked her sticky toffee sauce but i didn't like anisha's dish as much as you did
31:13there's so little between these cooks the question is whose food would you be most excited to eat again
31:20if i went home i'd definitely be a bit disheartened i'd love to just show a little bit more of
31:27what i can cook
31:29it would be disappointing but then i cannot do anything about that
31:43cooks what an incredible round that was but as you know we only have two aprons left to give
31:54the first apron goes to lenford well done thank you thank you our final apron goes to
32:08anisha thank you simi naomi you cooked some really great food today but i'm sorry
32:16you will be leaving us thank you thank you so much disappointed because i'm going home but this is
32:29master chef it's been an absolute experience of lifetime i think the toffee sauce is the thing i'm
32:35going to be kicking myself about if you don't deliver the whole dish they asked for then you
32:39can't really expect an apron but i've really enjoyed it and i'm really proud of myself
32:46guys come get your aprons
32:50thank you congratulations
32:56this was all i wanted i'm ready to go again i don't get many opportunities like this
33:02so bring it on it was a challenging one but it's definitely worth it because i'm still here
33:25how did those aprons feel good you noticed your name was on it kristin
33:33there is four of you in front of us
33:36but there's only three places in the quarterfinal this is an incredibly important decision and for
33:42that reason we've invited some very special guests three previous masterchef winners tom rhodes kenny tut
33:53and ping coons at the end of this one of you is going home you've an hour and 15 minutes
34:02start cooking
34:09definitely getting some more carbon favors and doing a bit of a fusion
34:14getting the apron i wish i could have stood outside myself and look at and see what my facial
34:19expressions will because it was amazing it was amazing feeling
34:27and then for what dishes are you preparing for us for a starter i'm going to have a roasted pumpkin
34:33spice soup with a coriander and lime foam we're getting a foam anna tell us about your other dish
34:39so ackee and sawfish and i'm putting that in a ravioli and on the base of that i'm giving it
34:44a nice
34:45creole sauce have you timed this yes it's a lot to do and it's going to go to the wire
34:54a good soup isn't just watery veg
34:57it has to be silky and smooth and a foam how's he adding foam to a soup
35:07i've never had an ackee and so called ravioli but i think lenford's on to something here
35:13he's rolling out that pasta by hand i wish he'd use a machine because this needs precision
35:19i don't use measurements for anything in life i go with feel smell taste creole sauce if he gets it
35:26right you've got a brilliant balance of acidity of tomatoes and the creaminess of the sauce and
35:30the kind of zesty heat of the creole spices he looks confident let's hope he's able to do it
35:40i mean it feels absolutely unreal to think that anna and grace liked my dish
35:45my own brain is gaslighting me now telling me that it wasn't real and it was just a bit of
35:50a fluke
35:50so i'm really hoping i can prove myself wrong today
35:55i'm gonna do a thai beef tartar with a fish sauce cured egg yolk and then a prawn red curry
36:02with rice
36:03i know it sounds quite plain it's something that i love to cook my mates we have a bat signal
36:07that
36:07goes out when someone's had a terrible day so it's like i need a glass of wine and i'm coming
36:11over
36:11to your house in about 10 minutes and you're like cool i guess i'll just cook dinner then
36:15but now you have three former winners waiting for it how does that feel i think hopefully i'll feel
36:21a bit of love i mean it's a dish that you kind of make it's a bit of self-care
36:24in a bowl i hope
36:27the balance of getting the flavor of the steak tartar right is going to be tricky there's 22
36:33ingredients going in her spice mix i need to motor on really quickly what i want her to do is
36:40take
36:40that spice mix and enhance the beef flavor they're pretty beautifully yellow nice eggs she needs to
36:47infuse the taste of the fish sauce into the egg yolk
36:55kristen is almost apologetic about her prawn and red curry but she's elevating it by making
37:01an intricate spice paste using two different types of cheese forgot the garlic
37:10she's pan frying the prawns and i really want a delicate touch when it comes to cooking
37:15one minute too much and they could end up like rubber
37:19careful
37:22eight plates of food in an hour and 15 minutes is nuts
37:29and i'm a very slow chilled cook so yeah pray for me
37:35i'm cooking a bengali king prawn buna cumin pilau and a bengali tomato salad and for dessert an orange
37:45and olive oil greek yogurt sponge orange blossom and honey syrup masala chai ice cream this is all for
37:53place in the quarter final how much do you want that it would mean the world to me i would
37:58love a
37:58career in food and if i can just continue to grow and develop my skills i'm definitely capable so i
38:05hope
38:05you can see that traditionally abuna should be a dry curry it's not a better big wet sauce we're looking
38:12for
38:13a nice hot chili kick off it should have good notes of cumin coriander through there
38:19i just hope i can get everything out i'm very adventurous today i need to taste all of the layers
38:25of that this can't just be a normal friday night dinner
38:31i think the yogurt and the orange cake sounds delicious it should be fluffy but also sharp
38:39honey but the thing i'm going to taste is the masala chai ice cream is she going to have time
38:45to
38:46infuse that tea and then frozen into an ice cream i did get it in quite late it might have
38:52to be like
38:53a whipped chai that's not an ice cream i've got two more traditional irish dishes to with my own modern
39:02twist on them to bring forward but it's a lot to do i live right in the shores of strangford
39:08lock so
39:09i thought i would try and showcase some seafood the main course is pan fried cod creamed leeks buttery
39:15mash and irish black pudding bonbon and how much butter is going into this mashed potato a lot yeah and
39:22a lot of cream good answer yeah best answer and for dessert pear and almond frangipane tart toasted almonds
39:29and an irish whiskey syllabub i'd like to hope they're worthy of the quarter final i'm here to give
39:34them all i want flaky translucent cod with a crispy skin well seasoned mashed potato it needs to be
39:44buttery it needs to be creamy and silky and smooth never have enough cream he's also given
39:50us a black pudding bonbon i feel like i'm going to a country house hotel in northern ireland
39:54and he's the head chef trying to push hard and get it all done the time adam's making us another
40:00tart
40:01this cannot just be more of the same it needs to blow our minds in a completely different way
40:07i'll forget the whiskey
40:09syllabub is basically whipped cream with an alcohol and some sugar adam needs to be careful about how
40:14much whiskey he puts in a syllabub if he puts in too much it will be overpowering can't do whiskey
40:19in it
40:31and every year we see it getting more creative more delicious and you know i'm always hungry so can't
40:37wait to try it hi hi my advice to the contestant is always always cook something that you love to
40:45eat
40:45sprinkle with a little bit of creativity hi i always get tingles coming back to the masterchef studio because
40:54it's completely changed my life now i want to see the next masterchef champion
41:00cheers everyone nice to see you it's nice to see you again okay guys 20 minutes until the first
41:07course is served lenford you're up first lenford's cooking us some caribbean spiced soup with coriander
41:16and lime foam i think soup can be a little bit of a safe option it could either be a
41:22little bit
41:22confusing or the most wonderful soup i've had in a long time soup how are you looking scrambling i think
41:30the risk here is if he doesn't actually blitz the phone novel use enough of the agent to hold the
41:36phone then it could collapse into a pile of messy stuff i haven't been able to get a form out
41:42okay well
41:43you've got two minutes so you'd want to hurry up come on is it ready yes okay lenford let's go
41:53good luck thank you very much i wanted my phone manner hey hello
42:03cheers so i have here roasted pumpkin spice soup and i was expecting to put in a foam in there
42:11so what i have done was add a coriander leaf and also give it a little drizzle of lime to
42:18bring that
42:18flavor back in thank you very much thank you thank you
42:25flavor wise i feel like it's a great bowl of soup it's got a creaminess there's a nice warmth coming
42:31through it as well my vegetables some are sort of almost done some are a bit under done they're
42:36slightly under done for me so they've got a bit too much of a crunch and i think maybe that
42:41phone
42:41would have added that bit of zip that bit of acid that it could have done with i think there's
42:46really great layers of flavor inside the soup i can taste coconut i can taste a bit of ginger
42:51i can taste garlic i do like the heat of it but i'm missing the real caribbean feel of this
42:58soup
42:58i'm missing that phone lenford you got 15 minutes get that ravioli on it's a big push it's a very
43:06big
43:07push ackee and salt fish ravioli served in a creamy creole sauce he's clearly going for some kind of
43:15fusion here the main thing for this dish is going to be the pasta right we want it nice and
43:22thin it's
43:23got to have a little bit of al dentedness to it do you think your ravioli's had enough it'll be
43:28probably just about good will that sauce bring it all together with some nice spices and warmth okay let's go
43:39thank you i have here ackee and salt fish ravioli with creamy creole sauce thank you please enjoy
43:52that was another level i was scrambling i was running i've done as well as i could
44:04the sauce delicious and creamy love the chunky vegetables however the pasta is quite hard it's
44:13really undercooked the bit i really love is the ackee and the salt fish you know that's the flavor in
44:18there that i want more of and it's comforting and it's heady and it's lovely i just feel like
44:22the filling isn't generous enough for me lovely ideas creamy sauce lots of cayenne lots of scotch
44:30bonnet ackee and salt fish filling is so delicious but it's ravioli's not cooked it's not under
44:38it's raw christian you've got 15 minutes left holy smoke balls i love a steak tartare and i love
44:46the flavors of thailand thai food is all about that balance of sweet sour spicy salty
44:55christian three minutes don't forget to breathe why that's optional surely is it enough time to cure
45:01that egg yolk these fish sauce cured egg yolks are looking mighty pretty sir i'm kidding
45:08trying to say that service hello hello hello hello so i have made a thai inspired beef tartare with a
45:23fish sauce cured egg yolk thank you thank you thank you
45:31i have to say it tastes as good as it looks there's all that freshness of all those thai
45:37aromats and then you've got that egg yolk that adds that richness the egg yolk is there to enrich the
45:43hosting to hold everything together to make it creamy and i think she did it really really well
45:49it really is at a professional level i would say it's clever it's fun it's delicious
45:53it's delicious a really beautiful plate of food there's szechuan pepper in there bird's eye chilis
46:00in there but they're very harmonious with the beef so you've got 50 minutes to go is your rice on
46:07yeah
46:08the rice is done people always think that a curry is really easy to make it isn't you really need
46:14that
46:15paste and that layering of well-made spice paste okay christian three minutes and tell that you've got
46:22children because you know how to multitask sorry do you want a snack you can make a sandwich if you
46:27like we're going to want perfectly cooked prawns there's nothing worse than an overcooked prawn where
46:33they start to go rubbery pristen you've done it take the dishes through
46:46for your main course i have made you a thai prawn red curry and on the side you've got some
46:51jasmine rice
46:51that i cooked with ginger and lemongrass i hope you enjoy thanks thank you thank you well done
46:57time just flew by but i got something up which i think i'm happy with so i just really hope
47:04they like
47:04it the cooking on those prawns is spectacular they are so juicy really succulent and almost like a thai
47:15bisque with the sauce i actually get a fair nice amount of warmth beautiful flavor you just get that real
47:20hit
47:20i think the sauce could do with a little bit more salt touch of sugar a little bit more lime
47:26in there
47:26so a little bit but not far off i think it needs a sweetness and sharpness just to pair with
47:33that
47:33heat and the creaminess it's missing the real robust flavor that normally kristen has been giving us
47:42an issue you've got 15 minutes left on your first pot okay sorry i'm a bit shaky it's battle of
47:48the
47:48curries and battle of the prawns
47:54it all goes down to that art of spicing which is something that people pick up through generations
47:59it's not something where you throw it all into a pot and hope for the best you've got one minute
48:05she's adding those little touches in that really elevate the dish so putting that cumin through
48:09the rice those crispy onions having that salad on the side that kind of balances everything out
48:14right good luck
48:19thank you anisha today i've cooked king prawn buna and served with cumin pilau and a bengali tomato salad
48:30thank you thank you so much thank you very much cheers bye bye well she can buna me anytime
48:40this is so good the prawns perfectly cooked the rice perfectly cooked it's fluffy it's well seasoned
48:48but what really gets me is that lovely warming multi-layered curry flavor that's sort of sweet and
48:56there's a bit of spice the star of the dish for me is that little salad just to add that
49:01little zing
49:01that little pot she's done an excellent job i love the cumin in the rice eating it with that fresh
49:09tomato really brings out all of the i think that is a very good plate of food 15 minutes left
49:17we need to
49:17get this done so anisha's dessert is orange yogurt cake with honey and orange blossom syrup served with
49:24a masala chai ice cream there is a lot of elements on this dessert that sponge has got to be
49:31perfectly
49:32cooked that syrup has got to be perfectly balanced and not overly sweet three minutes i love ice cream
49:38i love masala chai i've never tried that so i feel like i'm too stressed to do the canal just
49:43put the
49:44well are we getting soft serve yes we're getting soft serve today as of right now i want some good
49:51ice cream i don't want a creamy puddle slow down it was supposed to look a little bit differently but
49:58if it tastes good i'll be happy i think off you go off you go
50:07for dessert i've cooked for you an orange and greek yogurt sponge soaked in an orange blossom and honey
50:17syrup and it's served with a very soft super soft serve chai ice cream thank you very much thank you
50:24so
50:24much cooking for past contestants is so strange it's like i've just stepped into the tv because i've
50:32seen all of their faces before but i'm really happy and proud of myself it's a beautiful light sponge
50:42beautiful orange blossom flavor through it the masala ice cream i thought was just incredible lovely
50:48spiciness super creamy and just perfect to pour all over that cake she balances sweetness perfectly
50:55i don't even mind that my ice cream is melted i would love to eat her food every day
51:03the sponge is soft moist and delicate the masala chai ice cream is luscious yeah it's a bit runny i
51:10can
51:10forgive it it comes together beautifully adam you've got three minutes pan fried cod needs to be
51:19cooked just enough that it flakes away buttery mash and this should be almost equal quantities of butter
51:25and milk to potato can't come from ireland not cherry potatoes for that bonbon we want it to be perfectly
51:32crispy looking good yeah but we don't want it to be dry in the middle good to go happy yep
51:38i am indeed
51:42good today i've cooked for you pan fried cod creamed leeks buttery mash and an irish black pudding bonbon
51:49please enjoy beautiful thank you thank you thank you very much thank you the coisson on that fish
51:55is just perfection it's just exactly what you want from a piece of cod the mash is really beautiful and
52:01smooth you've got the beautiful leeks which have been prepared really well i can taste some nice white wine
52:05going through there as well eats very well together i do not like the bonbons yes it's really really
52:13crispy but inside is a bit dry silky smooth mash really nice crispy bonbon nice and mustardy leaks
52:21with a little kick of acidity i think the fish is just undercooked adam certainly had the time to
52:26rectify that he just didn't check it okay 15 minutes okay thank you i love the classic pairing
52:35of pear and almond frangipan with crisp pastry what's not to like this glaze is marmalade and just a
52:43drop of water usually it's done with apricot jam but i'm just trying to do things a bit different
52:47i've never seen it paired with a whiskey syllable before you want a nice bit of heat from that whiskey
52:52how much whiskey is in this syllabub i can smell it from here there's a lot of whiskey in it
52:56yeah
52:57okay yeah good man thank you so guys i've cooked for you a pear and almond frangipan tart
53:06toasted almonds and an irish whiskey syllabub so please enjoy thank you thank you i'm proud of
53:14getting the food out this is a beautifully presented tart eight plates of food in one hour 15 minutes is
53:21no
53:21main features please adam loves his whiskey that pastry is amazing like something that you will get
53:33in a patisserie in a high-end restaurant and then generously filled with frangipan which i love
53:40and then that whiskey cream that we've got wow it's got a punch of whiskey in there
53:47i don't think i can eat that cream on its own but eaten with the frangipan perfect it's just top
53:54top
53:54quality you don't get much better really i'm astounded by how good his pastry is the whiskey
54:02syllabub is an assertive little number i feel a little unsteady on my feet i think the syllabub needs
54:08a little kiss of sugar to give it a bit more balance but that frangipan tart is brilliant
54:19we had four strong cooks enter the kitchen today and my god did they deliver somebody has to go home
54:26this is incredibly tough the dining room thought that anisha was the cook of the day and we agree with
54:34them prawn buna was so incredibly vibrant with flavors and that masala chai ice cream was it soft
54:42served yes was it delicious yes so that leaves us with kristen lenford and adam kristen's thai beef tartare
54:54was superb but i think where she kind of fell short it was in her main course it was a
55:00little bit weak
55:02but overall i'd have still eaten the whole lot we were not the only ones impressed by adam's today the
55:09dining room loved his dishes his cod was nicely pan fried just 10 more seconds maybe in the oven
55:15the frangipan was very professional looking i know you found the syllabub a little bit fierce me i loved
55:23it i really enjoyed lenford soup i thought it had a great layer of flavor in there it was a
55:29shame that
55:29he missed out on his lime and coriander foam lenford cooked us some really good ackee and salt fish
55:37but he misjudged the ravioli it was raw oh i really want a place in the quarter final how fun
55:45is this
55:47i would love to keep going i went in there today and i gave it my all and i pushed
55:53myself and
55:53hopefully it's enough to get through let's skip the biggest grass and if i do get a place yes i
56:00am grabbing it
56:12wow it was a pleasure to eat all of your food today but remember one of you will be going
56:19home
56:38i am going to look back on this and i'm going to smile
56:47proud i got the white apron so this is not the end of a journey for me well done
56:56the pressure in here is massive i was happy to get everything up and to get a place in the
57:00quarter
57:00final is just amazing i definitely want to keep pushing now and i'm going to be ready for that next
57:06challenge i feel relieved and over the moon all in one it's like such a rush kicking in this kitchen
57:14and
57:14it's slightly addictive and i'm here for it next time it's the quarter final very big day and rebecca
57:26matt and tony will join kristen anisha and adam to face two demanding challenges
57:35it's looking at me tony as they battle for a place in knockout week i mean i want to eat
57:42that every day of my life
57:43and i want to fight for a place in the quarter no I want to eat that every day i'd
58:13like and wait for it to go
Comments