FULL MOVIES ENGLISH SUB
🍿🍿🍿
Follow our Channel group to get the latest movie updates
#drama #cdrama #romantic
#drama #cdrama #romantic #love #movie #shortdrama
🍿🍿🍿
Follow our Channel group to get the latest movie updates
#drama #cdrama #romantic
#drama #cdrama #romantic #love #movie #shortdrama
Category
🎥
Short filmTranscript
00:00It's the first MasterChef quarterfinal.
00:05And this week, six best cooks are back.
00:15It's wild to be a quarterfinalist.
00:18How am I actually here? Did not call this.
00:22Seeing the caliber of the other contestants,
00:25the pressure's definitely gone up a notch.
00:27I'm so thrilled to be here, to be able to cook again,
00:31but equally nerve-wracking as well.
00:34I've never wanted something more.
00:36I have a real fire in my belly.
00:39Tonight, they face two tough challenges...
00:42Slay me where I stand.
00:44..to test them even further.
00:47First, they will have to invent an exceptional dish from scratch...
00:51You've showed tons of skill here.
00:53..before going on to cook for one of the country's
00:56leading restaurant critics...
00:59..Jay Rayner.
01:00My legs are shaking.
01:03This is exactly what I was hoping for.
01:07This week, six best cooks simply have to deliver.
01:12Who can take the heat?
01:13Who can take the pressure?
01:14Who will go through to knock-out week?
01:37Welcome to your quarter-final.
01:40you're all here because clearly we saw something in you but now you need to continue to deliver
01:50you're cooking for a place in knockout week this is an invention test we want you to create a dish
01:59that's centered around pancakes pancakes are popular all over the world it could be American
02:05fluffy pancakes Japanese souffle pancakes or even the French crepe but you have to ask yourself what
02:11can you put with your pancakes to make it an exciting dish we want to see flair we want to
02:19see interesting flavor combinations it can be sweet or it can be savory we want you thinking
02:27outside the box we don't want just run-of-the-mill pancakes to help you create your dish we are
02:33opening up the MasterChef market whatever you need to create a show-stopping pancake is in there you've
02:47got 10 minutes to choose your ingredients and plan your dish you then have 70 minutes to cook the best
02:53pancakes you ever have in your life come on up and get your ingredients the MasterChef market it's got
03:04meat fish fruit veg herbs nuts all sorts of seasoning we've spoiled them in fact everyone who can cook
03:14thinks they can make a pancake they probably do it once a year Shrove Tuesday but whatever they give
03:21us wisdom has to elevate it we want pancakes with pizzazz I'm hoping to go for an American pancake it
03:28was
03:28an instant came to mind thing and I'm gonna stack them high and cover them in stuff I'm definitely going
03:34savory I quite like to make dishes up on the spot at home just see what's in the fridge go
03:38and grab
03:38something and make dinner for the family so hopefully I'll be all right I'm feeling Mexican I hate pancakes but
03:44I do
03:45love tacos so that's where my mind is taking me this is great for like kid in a candy shop
03:54but also my
03:55mind's running through 120 miles per hour right now so many things you now have 70 minutes to create the
04:05pancake of your wildest dreams let's cook Sabina is cooking those Bangladeshi and Pakistani recipes straight
04:23from her heritage handed down generationally from her family bang it means business Sabina has showed us
04:36that she has a great elegant balance of spice and flavor I think that's super I can't fault it I
04:45have to
04:46say this whole MasterChef thing is very very addictive initially you start in and you're like I'll be fine if
04:52I
04:52just get through a certain stage and now I'm at the point where it's like no I'm not gonna be
04:56fine I need to go
04:57further cuz I'm addicted
05:01Sabina what pancakes are you making I do love Korean food so I'm making a Korean style pancake
05:07is this like a thin crispy pancake with the contents in the egg yes the pancake itself has a batter
05:14with some shredded
05:16potatoes vegetables as well and spices and then I'm going to serve it with some prawns with
05:22gajujang sauce and a mango salsa and a dipping sauce wow that's a lot of stuff Sabina well my husband
05:29makes
05:29pancakes every Sunday and they're the American buttermilk pancakes and I'm sorry to say but I'm a
05:35little bit fed up so I'm going the savory route this time totally doing yourself out of weekend
05:39breakfast here at least I'm mentioning him right I'm so much looking forward to this it sounds delicious I
05:45hope it lives up to your expectations what we want is a nice golden crunchy pancake but I just hope
05:54Sabina
05:54got her ratio of batter mix and vegetable correct I'm worried how thin she would make her pancake and be
06:01able to have the vegetables cooked at the same time
06:08prawns and goju jang sauce don't want them blackened and burned I'm a huge fan of Korean pancakes I love
06:16that Sabina is cooking outside of her culture she's really pushing herself you have 50 minutes left let's make
06:25them count I love that Michael's showing us his pure imagination he can bring it to extremes when it comes
06:36to
06:36creativity the starter especially it's a bit of a weird ones scallops it's of cinnamon but he is very heavy
06:44handed you need to refine your presentation a little bit like me if I've come in after a night out
06:51and just rub my
06:54eyes as someone who usually likes to know in quite meticulous detail what's happening going into a
06:59completely unknown scenario is very much like my comfort zone oh you need a lot more water but that's
07:05part of why I entered the MasterChef kitchen to get out my comfort zone hello Michael you've got three
07:13kids under the age of five yes you must make pancakes all the time usually my wife makes them she's
07:18Dutch so she
07:19I spend a lot of time in pancake houses but seeing something familiar pancakes and the opportunity to do
07:25something a bit more creative is my wheelhouse as well what pancake are you going to be making for us
07:30so I'm making
07:31an Italian inspired like a cannelloni but instead of pasta it's crepes and it's going to be filled with a
07:38bacon a ricotta filling and then some nice hopefully smooth bechamel on top
07:45Michael is making an Italian inspired cannelloni made with a crepe instead of the pasta that filling is
07:53gone vegetable ragu he's cooking down vegetables and some bacon and then adding madeira to that needs
08:01to really cook that out so it's super dry so that actually it'll be held by the pancake oh is
08:07that ready
08:07to flip it's almost there hey first one's always a difficult one always bounce back
08:19Janae has shown us that she's a creative cook Janae takes something that she knows is a crowd pleaser
08:25and put a twist on it what is your signature dish a Thai green curry fried chicken I would eat
08:32this morning
08:33noon and night it's just perfect there is a lot more pressure to deliver in this round and I am
08:41feeling it today
08:43I actually don't like pancakes they're a world favorite a crowd pleaser everyone likes pancakes
08:51I have made a pancake before I've never made a successful pancake before they always fail at home I cannot
08:58flip them
09:00so I'm making Mexican taco pancake and then I'm gonna add spices into the batter
09:07just to make it taste a bit more savory I am gonna do vegetarian today I'm gonna use oyster mushrooms
09:14to kind of replicate pulled chicken and then I'm gonna add homemade salsa that's gonna be spicy
09:20and then some crispy cheese on top as well
09:24Mexican's one of my favorite foods I feel comfortable with the Mexican part
09:28not so comfortable with the pancakes part
09:30I've never seen anything like this before
09:32it's maybe for a reason but we're gonna see
09:35let's see if the risk pays off
09:40Janae has marinated her oyster mushrooms in cumin and paprika
09:44and she wants it kind of to resemble pulled chicken
09:46but oyster mushrooms release a lot of water and they can be a little bit soggy
09:50I'm just gonna serve it with the pico de gallo
09:53Mexican salsa
09:55and she's also doing green salsa
09:59quite a lot of wet things in Janae's recipe
10:03oops
10:03if I pick up this pancake and it dissolves
10:08it's a complete disaster
10:13guys you're halfway through that's 35 minutes left
10:20rose dip has introduced us to flavors that we've never had before
10:24he's using really wonderful Nepalese spices
10:28that garlic and Timur pepper has got a lot of depth to it
10:30and that dal I've never had a dal like that before in my life
10:35I love that you're bringing Nepalese food into this kitchen
10:39when I'm in a kitchen I'm quite a free flow
10:42so I'd like to believe and think that I'm quite an intuitive cook
10:46but also take slight risks
10:49I need more sugar
10:50so I risk high rewards
10:52two to two
10:55Rose dip so what pancake are you gonna make today?
10:58American fluffy pancakes with masala chai flavor into the batter
11:02with some crispy bacon
11:04and then custard with a bit of pistachio flavor
11:08but it's a work in progress
11:10Rose dip I see the genesis of a great idea here
11:14I think it just needs fleshed out
11:16thank you I hope so too yeah
11:17have you made fluffy American pancakes before?
11:20I actually haven't before
11:21I've eaten a few but no I haven't
11:25of all the cooks
11:26Rose dip seems the most uncertain of what his actual end game is
11:31a good American pancake needs to be thick
11:33it needs to have a smooth brown edge
11:36but the insides need to be fluffy
11:39the batter is ready
11:40I'm gonna need it for now
11:41and I'm just gonna make custard
11:43a pistachio custard
11:44you want that really silky smooth
11:49miso and bacon
11:50marriage made in heaven
11:51but that bacon needs to be crisp
11:54come on
11:55he seems to have brittle on the goal
11:57but right now Rose dip is mashing an avocado
12:01I can see aubergine on his bench too
12:04this is going to be absolutely wild
12:07or complete genius
12:11Jim is a music producer of Sri Lankan heritage
12:15he's showed us his grandma's curry
12:17which was really very nice
12:20I think the depth of flavour he's got in that curry
12:22is impressive
12:24I'm really enjoying myself
12:26I don't know why I'm saying that
12:27because it's really tough
12:28it's one of the toughest things I've ever done in my life
12:31but you're only as good as your last cook in this kitchen
12:34and you have to bring it out when you need to
12:39where's the plan?
12:41it's all up here at the moment
12:42but I'm gonna get it down on a plan
12:43as soon as possible
12:44do you cook pancakes when you're at home for your family?
12:46I cook them for my daughter for breakfast
12:48but not with these flavours
12:49I'm gonna go vaguely South East Asian
12:52pancake rolls are quite big in Sri Lanka
12:54for sort of short eats they call it
12:56like a snack before dinner
12:57so I've got some pork belly and some prawns
12:59I'm gonna make a curry mix
13:01put it inside a crepe pancake
13:03so simple but effective hopefully
13:07I love the idea of Jim's pork and prawn curry
13:12inside a pancake
13:15I want loads of lemongrass and ginger
13:18I want the juiciness of the fatty pork belly
13:22and a good hit of prawns
13:24this sounds absolutely wonderful
13:33Maddy I think is a really ambitious home cook
13:35really really delicious
13:39thank you
13:40but she gives herself a lot of work to do
13:43that means that things are missing
13:45things aren't done properly
13:48we are missing the shortbread biscuit
13:50I want to see Maddy
13:52being able to pare it back a little bit
13:54I just don't have a good sense of time
13:57like I feel like I just don't understand how time moves
14:04I'm working on it
14:05what are you making us Maddy
14:07American pancakes with the Black Forest inspired vibe
14:10so chocolate mousse
14:12macerated cherries
14:13a vanilla bean mascarpone cream
14:15and we'll maybe have some brownies that hopefully
14:17can be ready to party real soon
14:19Black Forest Gato that's such a retro flavour
14:22is that something from your childhood
14:24remember my dad would get them
14:25he's a pudding boy
14:26and I'd be like
14:27well it's Gato time
14:29you'll be surprised to know Anna
14:30I love Black Forest Gato
14:32Grace you'll be surprised to know that I love Black Forest Gato
14:38whoopsie
14:39Maddy needs to make those pancakes nice and early
14:41because if they are hot
14:43they are going to spoil the entire dish
14:46that chocolate mousse
14:47what I'm expecting to see is air bubbles
14:49and nice silky texture
14:52nice little bitter sweetness of a dark chocolate
14:55and then a whipped mascarpone cream
14:58both of these elements
15:00if there's even a little bit of heat
15:02they will start to melt and mix together
15:04a good sticky brownie is a thing of absolute exquisite beauty
15:09but if it has two minutes too long in that oven
15:12it's school dinner chocolate bake
15:14there are lots of lovely ideas going on here
15:17but this is a pancake challenge
15:22she needs to remember that
15:24this girl's got to make pancakes
15:28time's flying by
15:2915 minutes to go
15:36it's not bad
15:38we have pancakes
15:42that's what a crepe is meant to look like
15:45the pancakes
15:46they're not as fluffy as I would have liked
15:48the flavour
15:49hoping that will save me
15:51we asked them to be creative
15:53and they are definitely giving us six very different pancakes
15:58oh man that's falling to pieces
16:01the first one's always rubbish
16:02you're just a humble pancake
16:04oh my god
16:05slay me where I stand
16:07it's all about detail
16:09creating moments of delight
16:13bring out the bechamelinus
16:16I'm still going out how to make them look like tacos
16:29you know it's actually better than I thought
16:31you've got 60 seconds left
16:33time goes quick
16:37I have a feeling they're going to say it's not the prettiest
16:42tape like a taco in a pancake
16:46oh gosh
16:47oh and the brownie don't forget the brownie
16:54never dare
16:55know your audience
16:57time's up
17:01how did everyone do?
17:03I don't know
17:04I mean
17:05only time will tell
17:10Sabina
17:11come on up
17:13charity consultant Sabina
17:16has cooked a Korean style vegetable pancake
17:19with gochujang prawns
17:22served with a chilli and mango salsa
17:24and a sesame and honey dipping sauce
17:33the pancake has got much more filling in it than a traditional Korean pancake
17:38by putting cabbage and kojie and red onion and potato into the batter
17:42it's made it quite dense and quite wet
17:45it's not feeling very pancake-y
17:49the pancake itself is closer to a fritter
17:52your prawns are very nicely cooked and they're really well marinated in the gochujang marinade
17:57the sesame seed and honey and soy sauce dip is really quite sweet
18:02and my goodness there's a punch to that mango and avocado salsa on the side
18:07so they're all really big flavours and they're slightly clashing
18:15well done
18:15good job
18:18I'm going to just take the feedback on board and try and cook to my best ability in the next
18:23challenge
18:28stay at home dad Michael
18:31has served an Italian inspired crepe cannelloni
18:35filled with a bacon madeira tomato carrot and onion ragu
18:41finished with a bechamel sauce and fresh basil
18:45I see we're back feeding the 5,000 Michael
18:48we are
18:49it's a whopper
18:50yes there is there's a hefty amount on the plate
18:58you've made some really delicate crepes
19:00they're nicely cooked either side and can see about how thin the pancake is here
19:05and it's still holding in that filling
19:08your vegetables they're quite chunky and they still have a little bit of a bite
19:11which is a very important texture with the soft pancake
19:15these are kind of everyday vegetables and it's not always easy to inject such good flavour
19:20but the presentation has absolutely let it down
19:24I don't agree with Anna
19:26the inside of this pancake is really letting the whole thing down
19:31so I'm getting large pieces of slightly raw celery and I can't taste the bacon at all
19:36I think half of the amount of bechamel would have been nice and more seasoned
19:43it's not giving anything to the inside of the pancake
19:52despite the slight mauling that I got off grace
19:54got at least some good feedback about the taste
20:00tech program manager janae has made a mexican inspired spice taco pancake
20:05with paprika and cayenne pepper oyster mushrooms
20:09served with a pico de gallo
20:11a mexican tomato salsa
20:13and a green chili and lime salsa
20:16with a cheese crisp
20:17is there any way that I can eat this and not look like a wild animal
20:21you've got to get stuck in grace
20:23hands and everything
20:24I'm a lady
20:29janae each element I can taste in the bite
20:32initially I'm getting the green tomato salsa with green chili
20:35then the pico de gallo comes through afterwards
20:37and it finishes with the mushrooms
20:39and the mushrooms has this lovely smoky barbecued feeling
20:43the paprika, the cumin, the little bit of
20:46kind of almost like a warm spice
20:48the paprika pancake has got lovely flavour
20:51we asked you to make something that was interesting and unforgettable
20:55and I think that's what you've given us
20:58this is a really great invention
21:00I have had a lot of tacos in the past
21:04and I think that using the pancake as a case gives this lovely soft sponginess
21:09I feel like I'm a street food truck
21:12I've handed over my cash
21:13I'm sitting on an upturned bucket
21:17and I'm a happy woman
21:26I honestly couldn't have asked for better feedback
21:31I wanted to go in there and be inventive
21:34and do something that I haven't tried before
21:38just see what happens
21:39and I'm glad the inventiveness paid off
21:45digital portfolio manager Rose Dip has made masala chai flavoured American pancakes
21:52with miso glazed bacon, whipped avocado, pistachio praline and a pistachio custard
22:00this is really eccentric
22:09this dish as a whole doesn't go together
22:11the pistachio, the sour avocado, the very very salty strong bacon
22:16they're all really big big flavours
22:18but when I eat it together they're fighting in my mouth
22:22I absolutely can taste the chai masala
22:24but by putting that wet liquid in
22:27it has removed all of the natural air in your pancakes
22:30they are literally flat as a pancake
22:34I think your bacon's great
22:36it's glossy miso bacon
22:38what is not to love
22:39however, there isn't anything fluffy about the pancakes
22:43the custard, although it is a lovely idea
22:46there's very little pistachio
22:48the brittle is adding a huge crunchy overpowering sweetness
22:54this dish feels like a prototype
22:57and things have gone wrong
23:04I think today has definitely been one of those days where I'm recognising that there's still more to learn
23:10I still believe in the flavours that I added
23:13but having not made many pancakes
23:15I think I had to really dig deep
23:16but I don't think it has quite paid off today
23:22music producer Jim has made a Sri Lankan inspired short eats pancake roll
23:27filled with a pork belly and prawn stir fry
23:30flavoured with lemongrass, chilli and garlic
23:38Jim, your pancake
23:39I think it's got a great taste to it
23:41I think that your batter's seasoned
23:43I love the pork
23:44I think it's got a little bit of a bite to it
23:47but it's fatty as well
23:49it's really very good
23:50thank you
23:52prawns are a little bit lost
23:53I've got way more pork in mine than prawn
23:55I think I only got one tiny little sliver of prawn
23:57but there's a real lovely lemongrass finish to that filling
24:02but this was a pancake challenge
24:04the pancake is too thick and it's a little bit doughy
24:15that didn't go as well as I hoped
24:17so I feel a bit deflated
24:19I'd love to go and have another go
24:21I would have definitely done things a bit different
24:23but I thought the judge's feedback was completely fair
24:28Tattoo artist Maddy
24:30has made Black Forest inspired American pancakes
24:34served with chocolate mousse, brownie, vanilla bean mascarpone cream, amaretto macerated cherries and a cherry syrup
24:49your pancakes are fluffy and golden brown on the outside, moist and fluffy on the inside
24:55your mousse is really beautiful, nice small bubbles, very delicate
25:00I think your chocolate brownie is excellent
25:03I think your chocolate brownie is excellent
25:03the question is, is it needed?
25:06the mascarpone cream is a wonderful relief to the other elements
25:11you've showed tons of skill here
25:15it looks too much, it is a bit much
25:18but I think that the individual elements really keep the soul of a Black Forest Gato
25:23Maddy, you can really cook
25:25I am ye of little faith in myself
25:28well we need to have some faith
25:29thank you
25:34I feel like I went fun with it and I went indulgent
25:37which is definitely like my vibe as a cook
25:39so I'm glad I stayed true to what I like to do and what I like to eat
25:46that was a tough one
25:49oh, I'm so tired
25:50Anna, that was a bumpy old round in the MasterChef kitchen
25:53we really saw them thinking outside the box
25:56serving things you would never see on a menu
25:59we saw six cooks really drive and push to create something new and interesting
26:07some of it paid off and some of it didn't
26:09well, I'll tell you one thing about this bunch
26:11they're certainly not boring
26:15one more challenge before we can decide who goes through to knockout week
26:18only three of them are going to go through
26:21if they think it was hard already
26:23we're about to give them an even bigger surprise
26:27how does everyone feel about the next challenge?
26:29we've all had mixed feedback
26:30we've had good and we've had bad
26:32I need to put a fire in my belly and really bring my A game
26:36because I need to prove myself
26:37I really need to also just up my game
26:48this is an incredibly important day in the MasterChef kitchen
26:54and for that reason we've invited a very special guest
26:59please welcome the esteemed restaurant critic
27:03broadcaster and author
27:05the formidable
27:07the formidable
27:08Jay Rayner
27:16the challenge I've set you sounds very simple
27:20I've asked you to make a salad
27:22but we do not want a limp bowl of lettuce
27:26we want structure, texture, we want a killer dressing
27:30something that will rock us back on our feet
27:32we want to see who you are as cooks
27:34both in terms of technique and good taste
27:37through a salad
27:39at the end of this
27:41three of you will go through to knockout week
27:44and the other three will be going home
27:47you have 90 minutes to dazzle us, wow us, impress us
27:51show us what you've got
27:55let's start cooking
28:00salads are fresh ingredients delivered in a way that is complimentary to everything else on the plate
28:08potato
28:09potato
28:10one of the things that distinguishes a salad over other dishes
28:14is that every forkful should be the same
28:17it shouldn't be about picking through to find the bit you like
28:20every nation around the world has a version of salad
28:23even if they don't call it that
28:26you can go almost anywhere with it
28:29this is a really tough brief for me
28:31because I'm not a salad guy
28:34whoa
28:35I've got a dish together that's pretty well balanced
28:37I've got lots and lots of elements
28:39I don't have a long time to get them all done
28:41so it's going to be a push for time
28:45hello Jim
28:45hello
28:46lots going on on this bench
28:48what are you making?
28:48I'm making my take on a niçoise salad
28:50so I'm making a tuna steak
28:52which I'm going to sear and keep mostly raw in the middle
28:54I'm doing a confit potato with an anchovy crumb
28:57some chargrilled green beans
28:58some marinated tomatoes
29:00hopefully a little squid ink tuile
29:02and a good old fashioned French vinaigrette
29:05I love a really good niçoise salad
29:07where does this experience come from?
29:09I remember going on a holiday as a kid in France
29:11and eating a niçoise salad
29:12that's my memory of the first one I had
29:14I'm excited for this
29:16get cooking
29:17thank you very much
29:17I will thank you
29:19sorry
29:19salad niçoise
29:20we know it has tuna
29:21it has green beans
29:22there are olives
29:23there has to be a dressing
29:25I know what a niçoise salad is
29:27and if it isn't one of those
29:28I'll be scratching my head
29:30and probably a little bit sad
29:31Jay doesn't pull any punches
29:33so I'm going to have to make something good today
29:34that's a beautiful piece of tuna you've got
29:36it's huge isn't it
29:37yeah beautiful
29:39Jim cannot cook his tuna for too long in the pan
29:42because we're going to get big brown rings
29:44I want a really elegant rare piece of tuna
29:50confit potato
29:51he's confining them in duck fat
29:53which will give it great flavour
29:56hmmm
29:57but should be evenly cooked throughout
30:01Jim is elevating almost every single element
30:05but where's this egg
30:09okay
30:10right
30:10cooking for Jay Rayner makes me feel a little flustered
30:15excited
30:17and very scared
30:19I don't know if I can do a salad justice
30:21come down Maddalena
30:25Maddy tell me about your salad
30:26so the plan is a chipotle and lime picked crab
30:30with a crab bonbon
30:32pepper, tomato and onion type salsa
30:36and a chipotle and lime and honey dressing
30:39some elote style corn
30:41it's like a Mexican street food snack
30:43and a tostada
30:45I've got a three year old and he does love corn
30:47and he does love elote
30:48so you're treating us like your own three year old
30:50that's good
30:51the first time I made this for my son
30:53because he is my only critic
30:54I made the crab bonbons
30:55and he took a single bite out of it
30:58and said
30:58Mummy
30:59this is great
31:00and came and gave me a hug
31:02and got a sticker out of the sticker book
31:04you won't be getting a sticker to go Maddy
31:06we don't have stickers
31:07you've made a three year old very happy with this
31:09and now it's Jay Rayner
31:11you've got to face
31:11yeah
31:12so step up slightly
31:15Maddy's dressing the crab
31:16there's a really nice balance of the sweetness of the crab
31:19acidity of the lime
31:20and the little kick of chipotle
31:22that is an extraordinary amount of crab
31:24you should expect this much crab
31:26yeah
31:26the rest is for me
31:27yeah
31:29who doesn't love a deep fried crab bum bum
31:32I really want to be able to taste crab
31:34I want it soft in the centre
31:36and crunchy and golden on the outside
31:40Maddy has eight elements to really nail on this dish
31:44it'll be a bit this
31:45it'll be a bit that
31:46there's a Mexican thing going on
31:47char away
31:48but I'm not quite sure how they all pull together to make what anybody would call a salad
31:55the minutes are racing by
31:58there is no room to hide
32:00it's a salad
32:01you can't hide behind limp lettuce leaves
32:04you have to show all of your skill to be able to make it a MasterChef worthy salad
32:10I'm making a Thai grilled pork salad
32:14it's going to have lots of fresh herbs
32:15it's going to have a zingy dressing
32:17and I'm doing some crispy pork skin on top
32:21now I know many things about Joey Rayner
32:23but he very much likes crispy pork skin
32:26crackling
32:27yeah
32:27I don't want to put pressure on you
32:28now you've promised me crispy pork skin
32:31no
32:31if it doesn't turn up on the dish
32:32I will be sad
32:34what inspired this?
32:36I went on a backpacking trip around Southeast Asia
32:39it's the kind of food that I would love to cook one day in my own pub or restaurant
32:42so that's why I'm making it today
32:45and do look after this pig skin over here
32:48bless the skin
32:49please work
32:51Janae is marinating her pork in spices
32:54she's then going to grill it
32:55trying not to stab myself with the skewers
32:57and then she's going to baste it in coconut milk to keep it moist
33:02I'm expecting sweet and salty
33:04and have depth of those spicy flavours
33:07Thai salad dressing is about the balance of sour to sweet to salty
33:11you've got to get all of those things in there
33:13a bit of fish sauce, a bit of soy, a bit of lime juice, a bit of sugar
33:16you've got to make sure that they don't cancel each other out
33:22when it comes to the pork crackling
33:24if she doesn't have enough time to get it crispy
33:26everybody is going to be disappointed in that
33:28there's a lot of pressure
33:29I'm just watching this pork like a hawk
33:34we are halfway through
33:37the inspiration for this dish comes from my heritage
33:40and I'm really channeling Nepal and flavours of Southeast Asia
33:45the salad that I'm making
33:46it is green mustard leaves and buckwheat
33:49with chicken sadako and lentil crisps
33:52along with tamarind and mustard dressing
33:56I'm just picturing my mum picking those fresh mustard greens from the garden
34:02so it really means something to me
34:06how did you feel about this brief I've set you?
34:09I really had to dig deep
34:11I've practised so I feel more kind of in control
34:13and I know the flavours work
34:15so I just hope that you guys like it too
34:18it sounds like we're going to get an opportunity to meet you on the plate
34:21yeah
34:21and that makes me very happy
34:25rose dip is pulling on his Nepalese heritage
34:28it sounds very, very interesting
34:30he's got this spiced chicken
34:32he's got mustard leaves, he's got daikon
34:35hands are shaky today
34:37precision and shaking hands don't go well
34:40these are powerful, powerful flavours
34:43mmm
34:43he is cooking his chicken first
34:46and then he's going to add spices in the hot mustard oil
34:49if he burns his spices
34:51the whole flavour will be spoiled
34:56buckwheat is one of those tricky grains
34:58if it's overcooked it just turns to mush
35:02and if it's undercooked it's too crunchy
35:0630 minutes left
35:07they will pass in a flash
35:10I know this salad needs to be a bit out of the ordinary
35:14my friends got married in Madrid
35:16so I flew out in the afternoon
35:17went straight to the wedding venue
35:19and then went straight to the airport after it
35:21I wasn't able to take them anything
35:23and I felt guilty about it
35:25what are you making for us?
35:27a salad that's a very late wedding gift
35:30my good friend Indigo and his lovely wife Maria
35:32they're Spanish so it's Ramon Andalus
35:35so it's cod and it's oranges
35:37and then with that Spanish tortilla
35:39have you got a dressing?
35:41I do, I've got a fairly traditional Spanish dressing
35:43but with avocado oil
35:44and then a Manchego Mornay sauce
35:47you put so much thought into these dishes
35:49I've tried to make it glam, I've done what my mum would say
35:52I've tarted it up
35:53there is a whole heap of things going on here
35:56I feel guilty keeping you from it
35:59this is my attempt to create something
36:01that can hopefully leave a good impression with the judges
36:04Fitchy boy
36:06Michael is cooking his cod in the water bath
36:09it should just flake really nicely
36:11if it looks like it's floury and fluffy
36:14it means it's been cooked for too long
36:15he's going to make a Manchego Bechamel sauce
36:18a traditional cheese found in Spain
36:22he's going to cover his tortilla with that
36:25and then place a beetroot rose on top
36:30Michael cannot be accused of playing it safe
36:32there's lots and lots of elements going on here
36:36there's a tortilla
36:37he's talking about cod with a particular sauce
36:40he's talking about saffron and oranges
36:43it's not quite a salad
36:45but once the dish is pushed towards us
36:48we'll be able to work out what it was he was talking about
36:52you never quite know what you're going to get with Michael
36:54but he's never boring
37:03cooking for Jay Rayner is monumental
37:08I've seen him and I've admired him for so long
37:12I actually am okay with cooking a salad
37:14because I think he's going to be introduced to some flavours
37:17that maybe he hasn't had before
37:21Sabina there's lots going on as usual
37:24what you're cooking
37:25I'm making spiced black peas
37:28with falafel and puffed rice with crushed peanuts
37:31beetroot quail eggs
37:32and chicken skin salt drizzled on top
37:35with confit garlic mustard dressing
37:38so we're almost going from Bangladesh
37:41through the chicken shops of Mumbai
37:42heading into Persia and then into Egypt
37:45this is a very well travelled dish
37:48I'm calling it the harmony salad
37:49I'm trying to create peace within the dish
37:52I asked you to make a salad and you're attempting to bring harmony to the world
37:55so we like people who set their goals high
37:57thank you so much
38:01there's a lot going on here
38:02but I do like the way that it draws in all these different cultures
38:06so we've got a kind of Bangladeshi element of puffed rice
38:09we've got falafel which is Egyptian Middle East
38:12and we've got some beetroot quail's eggs
38:15Persian or Iranian element
38:18I need to fry the falafels
38:21the trick with falafel is that if it's too wet
38:23it just explodes and falls apart in the fryer
38:25one, two, three, four
38:27but if it's too dry it's claggy
38:29and it just absorbs all the moisture in your mouth
38:31don't over grab the basil
38:34I want it beautifully crunchy golden brown on the outside
38:38and the nice little flecks of green from her coriander
38:41and the creaminess of the chickpea inside
38:43I love a good bean salad
38:46but it needs a lot of flavour and a lot of balance
38:50because it can be dull
38:52but one thing I know about Sabina
38:54nothing she does is dull
38:56oh
38:58sorry can I have another time check
39:00ten minutes left
39:01the end of your cook is in sight
39:04oh my god
39:07I'm under the pump
39:08keep the focus you can do it
39:09I will thank you very much
39:12yes
39:15control control breathe
39:17how are the falafel going Sabina?
39:19I think they're doing great
39:20I look forward to eating them
39:21I'm like so starstruck
39:23by me?
39:24oh my god
39:26like my legs are shaking
39:28so far everything's going okay
39:30four minutes left
39:32a few of you look like you've got a fair amount to do
39:35zest
39:38we're almost there
39:41come on come on come on come on
39:47have you done this with just food colouring?
39:48yes but I've done it through an airbrush
39:50okay
39:51she's a mini painter's
39:52no I know what an airbrush is
39:58this is a very low calorie salad
40:00Maddy
40:01where's your food?
40:03it's coming
40:05okay guys
40:0660 seconds
40:07you're really cutting it tight here
40:10oh my god
40:14okay
40:16this is abysmal
40:20okay
40:21that's it
40:22time up
40:23step away from your salad
40:29Jim come on up
40:32first up
40:33Jim has created his take on a tuna nissoise salad
40:36seared tuna loin seasoned with furiaqui seaweed
40:40with confit potato
40:42and anchovy crumb
40:43tomato tapenade
40:45charred green beans
40:47basil and courgette salsa verde
40:50finished with a squid ink tuile
40:52so unfortunately the eggs didn't make it onto the plate
40:59Jim I think the seasoning around the tuna is perfectly balanced
41:03I can get the seaweed I can get the sesame seed on the outside
41:06it's delicious
41:07what's very good is your tomato tapenade
41:10has got a real punch to it
41:12so that with the green sauce
41:14with the tuna
41:16is delicious
41:19very much like your potato
41:21it's cooked right through
41:23however a nissoise salad without an egg
41:25is irregular
41:27but you've given us things like the squid ink tuile
41:30but your fish
41:32does look like it was stolen
41:34off the kitchen surface by a cat
41:37and I've rescued it halfway down the garden
41:41the salsa verde at the bottom
41:43lacks a depth
41:44and your dressing is a bit acidic
41:46so is this take better than the classic dish?
41:51it isn't
41:52it's a combination of top ingredients
41:55sort of piled together
42:04there was some good feedback
42:06so I'm going to hold on to that
42:07and that's a good thing to take home with me
42:09if I need to take him home
42:13hello
42:1430 seconds to go
42:16nothing on your plates
42:20Maddy has recreated her son's favourite dish
42:24lime and chipotle picked crab
42:26paired with a crab bonbon
42:28a latte style charred corn
42:30and a fresh tomato and cucumber salsa
42:34finished with a lime avocado crema
42:36a tostada chard
42:38and a honey and chipotle dressing
42:45let's be honest
42:46the word salad is hovering over this
42:48in very pronounced inverted commas
42:50it's sort of a plate of hors d'oeuvres isn't it?
42:53that said
42:55your chipotle lime and honey sauce
42:57has depth and power
42:59your white crab meat's delicious
43:01I like the salsa
43:02it's not a salad
43:04but it is a bunch of very lovely things on a plate
43:10Maddy, this eats very well
43:12the allotted corn
43:13I could understand why your child cries out for you to make that
43:17I love what you've done with elevated guacamole
43:21it's so moorish
43:23however, it's elevated Mexican ingredients
43:27not a salad
43:29Crab can take a huge amount of spice and acidity
43:34your bonbon
43:35they are under seasoned and they are undercooked
43:39I can't taste the chilli in it
43:40and I can barely taste lime
43:43I think you got very distracted with trying to do lots and lots of things
43:48and the real star of the show
43:51is quite lacking
43:54I did think I'd cooked the worst plate of food I've ever cooked in my entire life
43:58I did think I'd get it thrown on my face
44:00what did you serve me?
44:02oh, heavens
44:05Janae's dish is Thai-inspired grilled pork
44:09marinated in soy, ginger and honey
44:11with crispy pork skins
44:13on a salad of sugar-snap peas, lettuce, mint, fennel and Thai basil
44:20topped with a deep-fried rice paper
44:22and served with a lime and sesame dressing
44:29Janae, I think the presentation was very clever
44:31by presenting it that way, it kept your cracker crunchy
44:34you marinated your pork really well
44:37I can get ginger, I can get coriander
44:40I think you've done a really fantastic job there
44:44you are really masterful with flavour and texture
44:48you have here the crunch of the pork
44:51and then the slight spongy crunchiness of the cracker
44:54the vibrancy of the mint and the fennel
44:56if I was out at a great Thai restaurant
44:59and this was served to me
45:01I would think that somebody who really knew their stuff was at the stove's
45:06thank you
45:08this is exactly what I was hoping for when I set the salad challenge
45:12you've got two ways with pork
45:14one of which is crispy crackling and it is crispy
45:18this dressing, I could take a pot of this and have it as a sipping dressing
45:22it's sweet and it's sour and it's hot
45:25it's everything you want from that kind of Thai fish sauce dressing
45:29Janae, you've done everything
45:32I'm running out of pork belly so I'm nicking some of the...
45:34you can have that pork belly
45:36I'm nicking Grace's
45:37you can have it
45:37thank you
45:44well done
45:47not only have I cooked for Jay Ray now
45:49he actually enjoyed the food that I served him
45:54I've won
45:54that alone is just an incredible achievement
45:57I feel like I left everything on that table
46:00I had nothing left to give
46:05rose dip salad is inspired by his childhood in Nepal
46:09he's served a mustard leaf and buckwheat salad
46:12with chicken Sadeco
46:14turmeric and cumin lentil crisps
46:17and a tamarind mustard dressing
46:20really beautiful and effective presentation
46:28rose dip
46:29the thing about a salad is it's always about balance
46:32and there's a lot of buckwheat which I think has slightly unbalanced it
46:38occasionally you get the crunch of the lentil crisps
46:40which aren't quite as crisp as you'd hoped for
46:42because they've been sitting in the salad and picking out the moisture from them
46:45yeah
46:46it's going to give me my five a day
46:48it's going to give me my twelve a day
46:50there's so much going on here
46:52I think your chicken is crispy
46:55I think it's seasoned nicely
46:57but for me the dressing is very mustardy
47:00and I don't know if that 100% works
47:04basically you have two sides of your salad
47:06some elements that are really zingy, really interesting
47:09and then you have a group of vegetables that are undressed
47:12and they're not complemented by anything
47:17the feedback I received today
47:20it's a mixed bag
47:23I still believe in the flavours
47:25and the elements that I added
47:27I think maybe it's just fine-tuning
47:37Michael has made a Spanish-inspired dish
47:41saffron, honey and mandarin flavoured cod
47:44with a Spanish tortilla coated in purple airbrushed mornay sauce
47:49and topped with a beetroot rose
47:51with boiled eggs, olives, spinach and romaine lettuce leaves
47:56and an avocado mustard dressing
47:59I've never seen anything like this before
48:02and I can't wait to taste it
48:10Michael, your cod is under-seasoned
48:13and it's overcooked
48:15your vinaigrette is really tart
48:18really bitter
48:19and under-seasoned
48:22I never want to criticise a cook for having too many ideas
48:26however, there's maybe four or five too many ideas on this plate
48:30I'm not quite sure if the egg goes with the mandarin
48:33and it's my first time eating a lilac tortilla
48:37it was quite difficult to get past that when I went to eat it
48:42because egg and lilac are quite off-putting
48:46I've never eaten anything like this before
48:48however, if you were to ask me for one bit that I like
48:51beetroot rose is really very lovely
48:54it's earthy and prettily arranged
48:58I think more work went into the narrative
49:00than into thinking about how these things were going to balance up
49:04because on the plate, I'm afraid they don't work
49:06I'm so sorry
49:14obviously it's disappointing when you put something out there
49:16and it's not quite how you wanted it
49:19I think I got too focused in
49:21trying to make it look as good as possible
49:24if I would have reined it in
49:26and gone with something a little bit simpler
49:28and focused in on that
49:29it would have been better
49:31I'm not a salad person
49:32no, I feel that
49:37Sabina has made what she calls a harmony salad
49:40spiced black peas with falafel, gem lettuce, carrot and pomegranate
49:47served with salted chicken skin
49:50beetroot quail eggs
49:51a side of puffed rice and curry leaves
49:54and a comfy garlic and mustard oil dressing
50:03this, I think, absolutely fits the mould
50:07everything's going on in here
50:08crispy chicken skin, puffed rice
50:10the nuttiness of the beans dressed in a sweet, sour chutney
50:14it's an amazing salad, it really is
50:16thank you
50:17I love that you called it a harmony salad
50:20because it is harmonious
50:22to get the quail eggs nice and soft and runny
50:27is quite something
50:29you have a ton of garlic
50:31and you've made it all into this really potent dressing
50:34that just marries everything together
50:37to me that's a success
50:41the spiciness from your black chickpeas
50:44the little pop sweetness from your pomegranate
50:48your falafel is beautifully golden brown on the outside
50:51you gave yourself so much work to do
50:53but you've produced something really, really fantastic
50:57well done, Sabina
51:02wow, well done, well done
51:06to have Jay Rayner eat my food
51:09and to say it's good
51:12so, so shocked
51:14you never think to yourself as an amateur cook
51:17that you're really a good cook
51:18until these things happen
51:20I want your falafel
51:21and I want your dressing
51:23come on, thank you guys
51:25and when they do, you have faith in yourself
51:28and you must be slightly good
51:34I mean, it was a tough challenge asking them, make a salad
51:38some of them embraced it brilliantly
51:42Jay tasting your food is scary for chefs
51:44for home cooks, it's like, unbelievable
51:48well Jay, thank you so much for that wonderful brief
51:52thank you for having me
51:53it's always nice to be in the MasterChef kitchen
52:00who knew a humble salad could be so exciting
52:05two really tough challenges
52:07a few of our cooks really struggled today
52:09but a couple of them really soared high
52:11only three I can go through to knock out weak
52:16Jenay, smashing through that fried rice paper
52:20with that really punchy Thai dressing
52:23she is one serious home cook
52:26her invention test, light, feathery pancakes
52:30there's mushrooms in paprika and the pico de gallo sauce
52:34she really understands flavour
52:36I think we're both agreed
52:38Jenay absolutely deserves her spot in knockout week
52:42another cook who knocked our socks off was Sabina
52:46Sabina really struggled with her pancake
52:48but she came back fighting
52:50I really enjoyed Sabina's harmony salad
52:54Sabina is a wizard when it comes to spice
52:57so Sabina joins Jenay in knockout week
53:00I think one cook that really struggled today was Michael
53:05and I think he lost the run of himself in the style
53:08over the substance of his dish
53:09we've asked him time and time again to refine his presentation
53:13I think we've come to the end of the road with Michael
53:16one place left that leaves us a discussion between Rose Dip, Jim and Maddy
53:22Rose Dip really struggled in the pancake challenge
53:26he needed to come back with an absolute blinder of a salad
53:31I enjoyed the chicken
53:33there was quite a few elements that just had nothing
53:36they were bland
53:37they did lack balance
53:40Jim tried to put bells and whistles on a very well known and popular nice was salad
53:44there was buckets of flavour
53:47that tapenade was absolutely sensational
53:51his tuna was really well done, it was delicious
53:54I do think he has great skills and a good feel for flavour
54:00I really enjoyed Maddy's fluffy American pancakes and had Black Forest flavours
54:05but she struggled in the salad challenge
54:08I'm not sure that Maddy's dish fulfilled the brief
54:11Maddy's elotti con was really delicious
54:15however, those bonbons were undercooked
54:18she's a good cook, but time is not her friend
54:24I would obviously be really sad to go home now just because I've enjoyed this so much
54:30I would love a place to knock out with, I just want to keep doing this, I'm having the time
54:34of my life
54:35it would mean everything for me to get through
54:38but I will also be equally proud to have come this far
54:43I think these three cooks have all struggled over the last two challenges
54:48but there's one that I think might have a little bit more to give
54:59There were two cooks today who surprised and amazed us
55:03they'll be going through to knock out week
55:07Sabina
55:09Janae
55:11Congratulations
55:16We only have one more place
55:19The final cook going through to knock out week is
55:28Jim
55:33Well done
55:38Michael, Maddy, Rose Dip
55:40You should be so proud of yourself
55:42Thank you so much
55:46I would have loved to keep going
55:48My disorganisation got the better of me
55:51Whatever happens, I want to move forward with food
55:54This is definitely not the end of my story
55:57I've got a huge amount from this competition
56:00It's enhanced my willingness to take what I like and make it better
56:07It's definitely bittersweet, but I hope I've done Nepal and my Nepalese community proud
56:13You're through to knock out week, congratulations
56:16I can't wait to tell my wife and family, they're going to be so proud of me
56:20The sharp end of the competition now, so I'm going to have to up my game
56:23I got to serve food to Jay Rayner
56:25Not only did he eat my food, but he liked my food
56:29I'm going to knock out week, I cannot believe it
56:32This is unbelievable
56:34I thought I was an okay cook
56:37And my kids say I'm a good cook
56:39I never thought that I was at the level where I would be here
56:44I'm just going to try and celebrate this knock out week achievement and just breathe and live that for a
56:50second
56:53Next time, six new hopefuls
56:57Spectastic being here
57:00Compete for the right to wear a MasterChef apron
57:04Chop, chop, chop, chop, chop, chop
57:05Before battling for a place in the quarter-final
57:09I would pay good money for this in a restaurant
57:12There's something quite Dracula about this dish
57:15That's an easy to do
57:18You and I will, thank you
57:19You and I will, thank you
57:43For this wonderful store
Comments