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MasterChef - Season 22 Episode 3
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00:01Es la primera Máserchef quarterfinal, y esta semana seis best cooks son de vuelta.
00:15Es wild to be a quarterfinalist.
00:18¿Cómo am I actually here? ¿Dónde no call this?
00:22Seeing the calibre de los otros contestants, el pressión ha definitivamente ido a un poco.
00:27I'm so thrilled to be here, to be able to cook again, but equally nerve-wracking as well.
00:34I've never wanted something more. I have a real fire in my belly.
00:39Tonight, they face two tough challenges.
00:42Slay me where I stand.
00:44To test them even further.
00:47First, they will have to invent an exceptional dish from scratch.
00:51You've showed tons of skill here.
00:53Before going on to cook for one of the country's leading restaurant critics, Jay Rayner.
01:00My legs are shaking.
01:03This is exactly what I was hoping for.
01:07This week's six best cooks simply have to deliver.
01:12Who can take the heat? Who can take the pressure?
01:15Who will go through to knock out week?
01:37Welcome to your quarterfinal.
01:40You're all here because clearly we saw something in you.
01:46But now you need to continue to deliver.
01:50You're cooking for a place in knock out week.
01:55This is an invention test.
01:58We want you to create a dish that's centred around pancakes.
02:01Pancakes are popular all over the world.
02:04It could be American fluffy pancakes, Japanese souffle pancakes, or even the French crepe.
02:10But you have to ask yourself, what can you put with your pancakes to make it an exciting dish?
02:16We want to see flair.
02:18We want to see interesting flavor combinations.
02:22It can be sweet or it can be savory.
02:25We want you thinking outside the box.
02:28We don't want just run-of-the-mill pancakes.
02:31To help you create your dish, we are opening up the MasterChef Market.
02:41Whatever you need to create a show-stopping pancake is in there.
02:47You've got 10 minutes to choose your ingredients and plan your dish.
02:50You then have 70 minutes to cook the best pancakes you ever have in your life.
02:55Come on up and get your ingredients.
03:02The MasterChef Market has got meat, fish, fruit, veg, herbs, nuts, all sorts of seasoning.
03:11We've spoiled them, in fact.
03:12Everyone who can cook thinks they can make a pancake.
03:15They probably do it once a year, Shrove Tuesday.
03:19But whatever they give us with them has to elevate it.
03:23We want pancakes with pizzazz.
03:26I'm hoping to go for an American pancake.
03:28It was an instant came-to-mind thing.
03:30And then I'm going to stack them high and cover them in stuff.
03:33I'm definitely going savory.
03:34I quite like to make dishes up on the spot at home.
03:36Just see what's in the fridge, go and grab something and make dinner for the family.
03:40So hopefully I'll be all right.
03:42I'm feeling Mexican.
03:43I hate pancakes, but I do love tacos.
03:45So that's where my mind is taking me.
03:49Whoa.
03:51This is great.
03:53I feel like a kid in a candy shop.
03:54But also my mind's running through 120 miles per hour right now.
03:59So many things.
04:01You now have 70 minutes to create the pancake of your wildest dreams.
04:08Let's cook.
04:09Okay.
04:18Sabina is cooking us Bangladeshi and Pakistani recipes straight from her heritage.
04:25Handed down generationally from her family.
04:31Bang.
04:31It means business.
04:35Sabina has showed us that she has a great, elegant balance of spice and flavor.
04:41I think that's superb.
04:42I can't fault it.
04:45I have to say this whole MasterChef thing is very, very addictive.
04:49Initially you start in and you're like, I'll be fine if I just get through a certain stage.
04:53And now I'm at the point where it's like, no, I'm not going to be fine.
04:56I need to go further because I'm addicted.
05:01Sabina, what pancakes are you making?
05:03I do love Korean food.
05:04So I'm making a Korean style pancake.
05:07Is this like a thin crispy pancake with the contents in the egg?
05:12Yes.
05:12The pancake itself has a batter with some shredded potatoes, vegetables as well, and spices.
05:19And then I'm going to serve it with some prawns with some gajujang sauce and a mango salsa and a
05:25dipping sauce.
05:26Wow.
05:27That's a lot of stuff, Sabina.
05:28Well, my husband makes pancakes every Sunday and they're the American buttermilk pancakes.
05:33And I'm sorry to say, but I'm a little bit fed up.
05:35So I'm going the savory route this time.
05:38Totally doing yourself out of weekend breakfast here.
05:40At least I'm mentioning him, right?
05:42I'm so much looking forward to this.
05:44It sounds delicious.
05:45I hope it lives up to your expectations.
05:48What we want is a nice golden crunchy pancake.
05:52But I just hope Sabina got her ratio of batter mix and vegetable correct.
05:57I'm worried how thin she'd make her pancake and be able to have the vegetables cooked at the same time.
06:08Prawns and gajujang sauce don't want them blackened and burned.
06:12I'm a huge fan of Korean pancakes.
06:16I love that Sabina is cooking outside of her culture.
06:20She's really pushing herself.
06:22You have 50 minutes left.
06:25Let's make them count.
06:30I love that Michael's showing us his pure imagination.
06:34He can bring it to extremes when it comes to creativity.
06:37The starter especially.
06:38It's a bit of a weird one.
06:39It's scallops.
06:40It's a bit of cinnamon.
06:42But he is very heavy-handed.
06:44You need to refine your presentation.
06:49It's a little bit like me if I've come in after a night out and just rubbed my eyes.
06:54As someone who usually likes to know in quite meticulous detail what's happening, going into a completely unknown scenario is
07:01very much out of my comfort zone.
07:03Oh, you need a lot more water.
07:04But that's part of why I entered the MasterChef kitchen, to get out of my comfort zone.
07:11Hello, Michael.
07:12You've got three kids under the age of five?
07:14Yes.
07:15You must make pancakes all the time.
07:17Usually my wife makes them.
07:18She's Dutch, so she spends a lot of time in pancake houses.
07:22But seeing something familiar, pancakes, and the opportunity to do something a bit more creative is my wheelhouse as well.
07:28What pancake are you going to be making for us?
07:30So I'm making an Italian-inspired, like a cannelloni, but instead of pasta, it's crepes.
07:36And it's going to be filled with a bacon-y ricotta filling and then some nice, hopefully smooth, bechamel on
07:42top.
07:45Michael is making an Italian-inspired cannelloni made with a crepe instead of the pasta.
07:51That filling, he's got vegetable ragu.
07:54He's cooking down vegetables and some bacon and then adding Madeira to that.
08:00It needs to really cook that out so it's super dry, so that actually it'll be held by the pancake.
08:06Oh, is that ready to flip?
08:08It's almost there.
08:11Whoa!
08:12Hey!
08:13First one's always a difficult one.
08:14Always bounce back.
08:19Janae has shown us that she's a creative cook.
08:22Janae takes something that she knows is a crowd pleaser and put a twist on it.
08:27What is your signature dish?
08:29A Thai green curry fried chicken.
08:32If I were to eat this morning, noon and night, it's just perfect.
08:36There is a lot more pressure to deliver in this round and I am feeling it today.
08:43I actually don't like pancakes.
08:46They're a world favorite, a crowd pleaser.
08:48Everyone likes pancakes.
08:51I have made a pancake before.
08:53I've never made a successful pancake before.
08:56They always fail at home.
08:58I cannot flip them.
09:00So I'm making Mexican taco pancake.
09:04And then I'm going to add spices into the batter.
09:08Just to make it taste a bit more savory.
09:10I am going to do vegetarian today.
09:12I'm going to use oyster mushrooms to kind of replicate pulled chicken.
09:17And then I'm going to add homemade salsa that's going to be spicy.
09:20And then some crispy cheese on top as well.
09:24Mexican's one of my favorite foods.
09:26I feel comfortable with the Mexican part.
09:28Not so comfortable with the pancakes part.
09:31I've never seen anything like this before.
09:33It's maybe for a reason.
09:34But we're going to see.
09:35Let's see if the risk pays off.
09:40Jenay has marinated her oyster mushrooms in cumin and paprika.
09:44And she wants it kind of to resemble pulled chicken.
09:47But oyster mushrooms release a lot of water and they can be a little bit soggy.
09:51I'm just going to serve it with a pico de gallo.
09:54Mexican salsa.
09:55She's also doing green salsa.
09:59Quite a lot of wet things in Jenay's recipe.
10:03If I pick up this pancake and it dissolves, it's a complete disaster.
10:12Guys, you're halfway through.
10:15That'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 Timor pepper has got a lot of depth to it.
10:30And that doll.
10:32I've never had a doll 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.
10:43So I like to believe and think that I'm quite an intuitive cook.
10:47But also take slight risks.
10:49I need more sugar.
10:50So I risk high rewards.
10:52Two to two.
10:55Rose dip.
10:56So what pancake are you going to make today?
10:58American fluffy pancakes with masala chai flavor into the batter with some crispy bacon.
11:05And then custard with a bit of pistachio flavor.
11:09But it's a work in progress.
11:11Rose dip, I see the genesis of a great idea here.
11:14I think it just needs fleshed out.
11:16Thank you.
11:16I hope so too.
11:17Yeah.
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, rose dip seems the most uncertain of what his actual end game is.
11:31A good American pancake needs to be thick.
11:34It needs to have a smooth brown edge, but the insides need to be fluffy.
11:39The batter is ready.
11:40I'm going to eat it for now.
11:41And I'm just going to make custard.
11:44Epistachio custard.
11:45You want that really silky smooth.
11:48Ooh.
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.
11:58But 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 or complete genius.
12:11Jim is a music producer of Sri Lankan heritage.
12:15He's showed us his grandma's curry, which was really very nice.
12:20I think the depth of flavour he's got in that curry is impressive.
12:24I'm really enjoying myself.
12:26I don't know why I'm saying that, because it's really tough.
12:28It's one of the toughest things I've ever done in my life.
12:31But he's only as good as he's last cook in this kitchen.
12:35And you have to bring it out when you need to.
12:39Where's the plan?
12:41It's all up here at the moment, but I'm going to get it down on a plan as soon as
12:44possible.
12:44Do you cook pancakes when you're at home for your family?
12:46I cook them for my daughter for breakfast, but not with these flavours.
12:50I'm going to go vaguely South East Asian.
12:52Pancake rolls are quite big in Sri Lanka for sort of short eats, they call it, like a snack before
12:57dinner.
12:58So I've got some pork belly and some prawns.
12:59I'm going to make a curry mix, put it inside a crepe pancake.
13:03So simple but effective, hopefully.
13:07I love the idea of Jim's pork and prawn curry inside a pancake.
13:15I want loads of lemongrass and ginger.
13:18I want the juiciness of the fatty pork belly and a good hit of prawns.
13:24This sounds absolutely wonderful.
13:33Maddie, I think, is a really ambitious home cook.
13:36Eee!
13:38Really, really delicious.
13:40Thank you.
13:41But she gives herself a lot of work to do.
13:44That means that things are missing, things aren't done properly.
13:48We are missing the shortbread biscuit.
13:50I want to see Maddie being 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.
14:06What are you making us, Maddie?
14:07American pancakes with a Black Forest-inspired vibe.
14:11So chocolate mousse, macerated cherries, a vanilla bean mascarpone cream.
14:15And we'll maybe have some brownies that, hopefully, are going to be ready to party real soon.
14:20Black Forest-gato, that's such a retro flavour.
14:22Is that something from your childhood?
14:24I remember my dad would get them.
14:25He's a pudding boy.
14:26And I'd be like, well, it's gato time.
14:29You'll be surprised to know, Anna, I love Black Forest-gato.
14:32Grace, you'll be surprised to know that I love Black Forest-gato.
14:38Whoopsie.
14:39Maddie needs to make those pancakes nice and early,
14:41because if they are hot, they are going to spoil the entire dish.
14:46That chocolate mousse, what I'm expecting to see, is air bubbles and nice silky texture.
14:52Nice little bitter sweetness of a dark chocolate.
14:55And then a whipped mascarpone cream.
14:59Both of these elements, if there's even a little bit of heat,
15:02they will start to melt and mix together.
15:05A 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.
15:15There are lots of lovely ideas going on here,
15:18but this is a pancake challenge.
15:22She needs to remember that.
15:24This girl's got to make pancakes.
15:28Time's flying by.
15:3015 minutes to go.
15:36It's not bad.
15:38We have pancakes.
15:42Guess what a crepe is meant to look like.
15:45The pancakes, they're not as fluffy as I would have liked.
15:48The flavour, hoping that will save me.
15:51We asked them to be creative,
15:53and they are definitely giving us six very different pancakes.
15:59Oh, man, that's fallen to pieces.
16:01The first one's always rubbish.
16:03You're just a humble pancake.
16:05Oh, my God.
16:06Slay me where I stand.
16:08It's all about detail.
16:10Creating moments of delight.
16:13Bring out the bechamelinas.
16:16It's figuring 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.
16:34Time goes quick.
16:38I have a feeling they're going to say it's not the prettiest.
16:42Cake like a taco in a pancake.
16:46Oh, gosh.
16:51Oh, and the brownie.
16:53Don't forget the brownie.
16:54Never dare.
16:55Know your audience.
16:58Time's up.
17:02How did everyone do?
17:03I don't know.
17:04No.
17:05I mean, only time will tell.
17:10Sabina, come on up.
17:13Charity consultant, Sabina, has cooked a Korean-style vegetable pancake with gochujang prawns, served with a chili 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, it's made it quite dense and quite
17:44wet.
17:44It's not feeling very pancake-y.
17:49The pancake itself is closer to a fritter.
17:53Your 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 flavors and they're slightly clashing.
18:18I'm going to just take the feedback on board and try and cook to my best ability in the next
18:23challenge.
18:29Stay-at-home dad, Michael, has 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 to either side and you 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 flavor.
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.
19:37I 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, I got at least some good feedback about the taste.
19:59Tech program manager Janae has made a Mexican-inspired spiced taco pancake
20:05with paprika and cayenne pepper oyster mushrooms served with a pico de gallo,
20:11a Mexican tomato salsa and a green chili and lime salsa with a cheese crisp.
20:18Is 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 amazing.
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 and it finishes with the mushrooms.
20:40And the mushrooms has this lovely smoky, barbecued feeling.
20:43The paprika, the cumin, the little bit of, kind 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 at 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.
21:24Amazing.
21:26I honestly couldn't have asked for better feedback.
21:31I wanted to go in there and be inventive and do something that I haven't tried before.
21:38Just see what happens and 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.
22:19But when I eat it together, they're fighting in my mouth.
22:22I absolutely can taste the chai masala,
22:25but 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?
22:40However, there isn't anything fluffy about the pancakes.
22:44The custard, although it is a lovely idea,
22:47does 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.
23:05I think today has definitely been one of those days
23:07where I'm recognising that there's still more to learn.
23:11I still believe in the flavours that I added,
23:13but having not made many pancakes,
23:15I think I had to really dig deep.
23:17But I don't think it has quite paid off today.
23:22Music producer Jim has made a Sri Lankan-inspired
23:26short-eats pancake roll,
23:28filled with a pork belly and prawn stir-fry,
23:31flavoured with lemongrass, chilli and garlic.
23:38Jim, your pancake, I think it's got a great taste to it.
23:41I think that your batter's seasoned.
23:43I love the pork.
23:45I 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.
23:51Thank you.
23:52Prawns are a little bit lost.
23:53I've got way more pork in mind than prawn.
23:55I think I only got one tiny little sliver of prawn.
23:58But there's a real lovely lemongrass finish to that filling.
24:02But this was a pancake challenge.
24:05The 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.
24:20I'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 Maddie has made Black Forest-inspired
24:32American pancakes, served with chocolate mousse,
24:36brownie, vanilla bean mascarpone cream,
24:40amaretto macerated cherries and a cherry syrup.
24:49Your pancakes are fluffy and golden brown on the outside,
24:54moist and fluffy on the inside.
24:55Your mousse is really beautiful.
24:58Nice small bubbles, very delicate.
25:01I 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.
25:12You've showed tons of skill here.
25:15It looks too much.
25:17It is a bit much.
25:18But I think that the individual elements
25:20really keep the soul of a Black Forest-inspired gato.
25:24Maddie, you can really cook.
25:25I am ye of little faith in myself.
25:28We need to have some faith.
25:30Thank 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
25:42and 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.
25:54We really saw them thinking outside the box,
25:57serving things you would never see on a menu.
25:59We saw six cooks really drive and push
26:04to create something new and interesting.
26:07Some of it paid off and some of it didn't.
26:09But I'll tell you one thing about this bunch.
26:11They're certainly not boring.
26:15One more challenge before we can decide
26:17who goes through to knock-out week.
26:19Only 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.
26:31We've had good and we've had bad.
26:33I need to put a fire in my belly
26:34and really bring my A game
26:36because I need to prove myself.
26:37I really need to also just up my game.
26:49This is an incredibly important day
26:52in the MasterChef kitchen.
26:54And for that reason, we've invited
26:56a very special guest.
26:59Please welcome the esteemed restaurant critic,
27:03broadcaster and author,
27:05the formidable Jay Rayner.
27:16The challenge I've set you sounds very simple.
27:20I've asked you to make a salad,
27:23but we do not want a limp bowl of lettuce.
27:26We want structure, texture.
27:28We 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,
27:38through 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,
27:50wow us, impress us.
27:52Show us what you've got.
27:55Start cooking.
28:00Salads are fresh ingredients
28:03delivered in a way
28:04that is complementary
28:05to everything else on the plate.
28:08Potato, potato.
28:10One of the things that distinguishes
28:12a salad over other dishes
28:14is that every forkful should be the same.
28:17It shouldn't be about picking through
28:19to find the bit you like.
28:20Every nation around the world
28:21has 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
28:36that'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.
28:46Hello.
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
28:53and keep mostly raw in the middle.
28:55I'm doing a confit potato,
28:56with an anchovy crumb,
28:57some char-grilled green beans,
28:59some 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.
29:08Where does this experience come from?
29:09I remember going on a holiday as a kid in France
29:11and eating a niçoise salad.
29:13That's my memory of the first one I had.
29:15I'm excited for this.
29:17Get cooking.
29:17Thank you very much.
29:18I will. Thank you.
29:19Sorry.
29:19Salad niçoise.
29:20We know it has tuna,
29:21it has green beans,
29:23there are olives,
29:24there has to be a dressing.
29:25I know what a niçoise salad is,
29:27and if it isn't one of those,
29:29I'll be scratching my head
29:30and probably a little bit sad.
29:32Jay doesn't pull any punches,
29:33so I'm going to have to make something good today.
29:35It's a beautiful piece of tuna, you've got.
29:37It's huge, isn't it?
29:38Yeah, 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.
29:50Comfy potato.
29:52He's confining them in duck fat,
29:53which will give it great flavour.
29:55Hmm.
29:57But should be evenly cooked throughout.
30:01Jim is elevating almost every single element.
30:06But where's his egg?
30:09OK, bye.
30:11Cooking for Jay Rayner makes me feel a little flustered.
30:16Excited and very scared.
30:18I don't know if I can do a salad justice.
30:22Come down, Madalena.
30:25Maddie, tell me about your salad.
30:27So, the plan is a chipotle and lime picked crab
30:31with a crab bonbon,
30:32pepper, tomato and onion-type salsa,
30:36and a chipotle and lime and honey dressing,
30:40some elote-style corn.
30:41It's like a Mexican street food snack.
30:44And 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
30:56and he took a single bite out of it
30:58and said,
30:59Mummy, this is great.
31:01And 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, Maddie.
31:05Yeah, we don't have stickers.
31:35You've made a three-year-old very happy with this
31:36and crunchy and golden on the outside.
31:40Maddie has eight elements
31:41to really nail on this dish.
31:44It'll be a bit this, it'll be a bit that.
31:46There's a Mexican thing going on.
31:48Char away.
31:48But I'm not quite sure how they all pull together
31:51to 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.
32:02You can't hide behind limp lettuce leaves.
32:04You have to show all of your skill
32:06to 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.
32:29Now you've promised me crispy pork skin,
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
32:41in my own pub or restaurant,
32:43so 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.
32:58And then she's going to baste it in coconut milk to keep it moist.
33:02I'm expecting sweet and salty and have depth of those spicy flavors.
33:07Thai salad dressing is about the balance of sour to sweet to salty.
33:12You'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,
33:27everybody is going to be disappointed in that.
33:28There's a lot of pressure.
33:30I'm just watching this pork like a hawk.
33:34We are halfway through.
33:37The inspiration for this dish comes from my heritage,
33:41and I'm really channeling Nepal and flavors of Southeast Asia.
33:45The salad that I'm making, it is green mustard leaves and buckwheat
33:49with chicken sadiko and lentil crisps,
33:52along with tamarind and mustard dressing.
33:56I'm just picturing my mom 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 practiced so I feel more kind of in control,
34:14and I know the flavors 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.
34:22And that makes me very happy.
34:26Roast Dipper's pulling on his Nepalese heritage.
34:28It sounds very, very interesting.
34:30He's got this spiced chicken.
34:32He's got mustard leaves.
34:34He's got daikon.
34:35Hands are shaky today.
34:37Precision and shaking hands don't go well.
34:40These are powerful, powerful flavors.
34:43Mmm.
34:44He 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, the whole flavor 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, they 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, so I flew out in the afternoon, went straight to the wedding venue,
35:19and then went straight to the airport after it.
35:21I wasn't able to take them anything, and I felt guilty about it.
35:25What are you making for us?
35:27A salad that's a very late wedding gift from my good friend Indigo and his lovely wife Maria.
35:32They're Spanish, so it's Ramon Andalus, so it's cod and it's oranges, and then with that, Spanish tortilla.
35:40Have you got a dressing?
35:40I do. I've got a fairly traditional Spanish dressing, but with avocado oil, and then a manchego mornay sauce.
35:48You put so much thought into these dishes.
35:50I've tried to make it glam. I've done what my mum would say. I've tarted it up.
35:53There is a whole heap of things going on here. I feel guilty keeping you from it.
35:59This is my attempt to create something that can hopefully leave a good impression with the judges.
36:05Fishy boy.
36:06Michael is cooking his cod in the water bath. It should just flake really nicely.
36:11If it looks like it's floury and fluffy, it means it's been cooked for too long.
36:16He's going to make a manchego bechamel sauce, a traditional cheese found in Spain.
36:22He's going to cover his tortilla with that, and 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. He's talking about cod with a particular sauce.
36:41He's talking about saffron and oranges.
36:43It's not quite a salad, but once the dish is pushed towards us, we'll be able to work out what
36:50it was he was talking about.
36:52You never quite know what you're going to get with Michael, but he's never boring.
36:57Stiff.
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 because I think he's going to be introduced to some flavors that
37:17maybe he hasn't had before.
37:21Sabina, there's lots going on as usual. What are you cooking?
37:25I'm making spiced black peas with falafel and puffed rice with crushed peanuts, beetroot whale eggs, and chicken skin salt
37:34drizzled on top with confit garlic mustard dressing.
37:38So we're almost going from Bangladesh through the chicken shops of Mumbai, heading into Persia and then into Egypt.
37:45Yeah.
37:46This is a very well-traveled dish.
37:48I'm calling it the harmony salad. I'm trying to create peace within the dish.
37:52I asked you to make a salad and you were attempting to bring harmony to the world, so we like
37:55people who set their goals high.
37:57Thank you so much.
38:00Thank you so much.
38:28It's dry, it's claggy, and it just absorbs all the moisture in your mouth.
38:32Don't have a crab de basal.
38:34I want a beautifully crunchy golden brown on the outside and a nice little flecks of green from her coriander
38:41and the creaminess of the chickpea inside.
38:43I love a good bean salad, but it needs a lot of flavor and a lot of balance because it
38:50can be dull.
38:52But one thing I know about Sabina, nothing she does is dull.
38:56Oh.
38:58Sorry, can I have another time check?
39:00Ten minutes left. The 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.
39:10Ooh.
39:12Yes.
39:12We've got a fork.
39:15Control, control, breathe.
39:18How's the fluffer going, Sabina?
39:19I think they're doing great.
39:21I 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.
39:31Four minutes left.
39:32A few of you look like you've got a fair amount to do.
39:36Rest.
39:38We're almost there.
39:41Come on, come on, come on, come on, come on.
39:43Come on, come on, come on.
39:47Have you done this with just food colouring?
39:48Yes.
39:49But I've done it through an airbrush.
39:51Okay.
39:51She's a mini painter's tool.
39:52No, I know, I know what an airbrush is.
39:58This is a very low-calorie salad.
40:01Maddy, where's your food?
40:03It's coming.
40:05Okay, guys, 60 seconds.
40:08You're really cutting it tight here.
40:10Oh, my God.
40:14Okay.
40:16This is abysmal.
40:21Okay, that's it.
40:22Time up.
40:23Step away from your salad.
40:29Jim, come on up.
40:32First up, Jim has created his take on a tuna niçoise salad.
40:37Seared tuna loin seasoned with furiaqui seaweed,
40:41with confit potato, an anchovy crumb,
40:44tomato tapenade, charred green beans,
40:47basil and courgette salsa verde,
40:50finished with a squid ink tuile.
40:52So, unfortunately, the eggs didn't make out of 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.
41:08What's very good is your tomato tapenade has got a real punch to it.
41:12So that, with the green sauce, with the tuna, is delicious.
41:19Very much like your potato.
41:21It's cooked right through.
41:22However, a niçoise salad without an egg is irregular.
41:26But you've given us things like the squid ink tuile, but your fish does look like it was stolen off
41:35the kitchen surface by a cat, and I've rescued it halfway down the garden.
41:41The salsa verde at the bottom lacks a depth, and you're dressing as a bit acidic.
41:46Yeah.
41:47So, is this take better than the classic dish?
41:51It isn't.
41:52It's a combination of top ingredients sort of piled together.
42:04There was some good feedback, so I'm going to hold on to that, and that's a good thing to take
42:09home with me if 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.
42:23Lime and chipotle-picked crab, paired with a crab bonbon, elote-style charred corn, and a fresh tomato and cucumber
42:32salsa, finished with a lime avocado crema, a tostada chard, and a honey and chipotle dressing.
42:45Let's be honest, the word salad is hovering over this in very pronounced inverted commas.
42:51It's sort of a plate of hors d'oeuvres, isn't it?
42:53That said, your chipotle lime and honey sauce has depth and power.
42:59Your white crab meat's delicious.
43:01I like the salsa.
43:02It's not a salad, but it is a bunch of very lovely things on a plate.
43:08Oh.
43:10Maddy, this eats very well.
43:12The elote corn.
43:14I 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.
43:24However, it's elevated Mexican ingredients, not a salad.
43:30Crab can take a huge amount of spice and acidity.
43:34Your bonbon, they are under-seasoned and they are under-cooked.
43:39I can't taste the chilli in it, and I can barely taste lime.
43:42I think you got very distracted with trying to do lots and lots of things, and the real star of
43:49the show is 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.
44:01What did you serve me?
44:02Oh, heavens.
44:05Janay's dish is Thai-inspired grilled pork marinated in soy, ginger and honey with crispy pork skins on a salad
44:15of sugar snap peas, lettuce, mint, fennel and Thai basil, topped with a deep-fried rice paper and served with
44:24a lime and sesame dressing.
44:29Janay, I think the presentation was very clever.
44:32By presenting it that way, it kept your cracker crunchy.
44:35You 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.
44:49You have here the crunch of the pork and then the slight spongy crunchiness of the cracker,
44:54and vibrancy of the mint and the fennel.
44:56If I was out at a great Thai restaurant and this was served to me, I would think that somebody
45:02who really knew their stuff was at the stovs.
45:06Thank you.
45:08This is exactly what I was hoping for when I set the salad challenge.
45:13You've got two ways with pork, one of which is crispy crackling, and it is crispy.
45:19This dressing.
45:20I 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.
45:29Janay, you've done everything.
45:32I'm running out of pork belly, so I'm nicking some of the...
45:34You don't 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, he actually enjoyed the food that I served him.
45:54I've won.
45:55That alone is just an incredible achievement.
45:58I feel like I left everything on that table.
46:00I have nothing left to give.
46:04Rose dip salad is inspired by his childhood in Nepal.
46:09He's served a mustard leaf and buckwheat salad with chicken sadeko,
46:14turmeric and cumin lentil crisps,
46:17and a tamarind mustard dressing.
46:20Really beautiful and effective presentation.
46:29Rose dip, the thing about a salad is it's always about balance.
46:33And 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 12 a day.
46:50There's so much going on here.
46:51I think your chicken is crispy.
46:54I think it's seasoned nicely.
46:56But for me, the dressing is very mustardy.
47:00And I don't know if that 100% works.
47:05Basically, you have two sides of your salad,
47:07some 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.
47:18The feedback I received today,
47:20I think it's a mixed bag.
47:23I still believe in the flavours and 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 and it's overcooked.
48:15Your vinaigrette is really tart, really bitter and 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.
48:31I'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.
48:49However, if you were to ask me for one bit that I like,
48:52beetroot 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 trying to make it look as good as possible.
49:25If I would have reined it in
49:26and I'd gone with something a little bit simpler
49:28and focused in on that, it would have been better.
49:31I'm not a salad person.
49:33I feel that.
49:37Sabina has made what she calls a Harmony salad,
49:41spiced black peas with falafel, gem lettuce,
49:45carrot and pomegranate,
49:47served with salted chicken skin,
49:50beetroot quail eggs,
49:52a side of puffed rice and curry leaves
49:54and a comfy garlic and mustard oil dressing.
50:03This, I think, absolutely fits the mold.
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.
50:15It 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.
50:28You 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.
51:03Wow.
51:04Well done.
51:05Well 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.
51:22I want your dressing.
51:23I want you all of that.
51:24Thank you, guys.
51:26And when they do, you have faith in yourself
51:28and you must be slightly good.
51:34I mean, it was a tough challenge
51:36asking them, make a salad.
51:38Some of them embraced it brilliantly.
51:42Jay, tasting your food is scary for chefs.
51:45For 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.
52:12Only three can go through to knock out wheat.
52:16Janae, smashing through that fried rice paper
52:20with that really punchy Thai dressing.
52:24She is one serious home cook.
52:27Her invention test, light, feathery pancakes.
52:31There's mushrooms in paprika and the pico de gala sauce.
52:34She really understands flavour.
52:36I think we're both agreed.
52:38Janae absolutely deserves her spot in knockout week.
52:43Another cook who knocked our socks off was Sabina.
52:46Sabina really struggled with her pancake
52:48but she came back fighting.
52:51I really enjoyed Sabina's harmony salad.
52:54Sabina is a wizard when it comes to spice.
52:57So Sabina joins Janae in knockout week.
53:01I think one cook that really struggled today was Michael
53:05and I think he lost the run of himself
53:07in the style over the substance of his dish.
53:09We've asked him time and time again
53:11to refine his presentation.
53:13I think we've come to the end of the road with Michael.
53:17One place left.
53:18That leaves us a discussion between Rose Dip, Jim and Maddy.
53:23Rose 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.
53:39Jim tried to put bells and whistles on a very well-known
53:43and popular Niswa's salad.
53:45There was buckets of flavour.
53:46That tapenade was absolutely sensational.
53:51His tuna was really well done.
53:53It 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
54:03and had Black Forest flavours
54:05but she struggled in the salad challenge.
54:08I'm not sure that Maddy's dish fulfilled the brief.
54:12Maddy's alloticon was really delicious.
54:15However, those bonbons were undercooked.
54:18She's a good cook
54:19but time is not her friend.
54:23I would obviously be really sad to go home now
54:27just because I've enjoyed this so much.
54:30I would love a place to knock out with.
54:32I just want to keep doing this.
54:33I'm having the time of 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
54:46over the last two challenges
54:48but there's one that I think might have
54:51a 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,
55:09Jané,
55:11congratulations.
55:16We only have one more place.
55:19The final cook
55:21going through to knock out week is
55:28Jim.
55:33Well done.
55:37Michael,
55:38Maddy,
55:40Rose Dip,
55:41you should be so proud of yourself.
55:43Thank you so much.
55:46I would have loved to keep going.
55:48My disorganisation got the better of me.
55:51Whatever happens,
55:52I 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
56:04and make it better.
56:07It's definitely bittersweet
56:09but I hope I've done Nepal
56:11and my Nepalese community proud.
56:13You're through to knock out week.
56:15Congratulations.
56:17I can't wait till my wife and family
56:19they're going to be so proud of me.
56:20The sharp end of the competition now
56:21so I'm going to have to up my game.
56:23I got to serve food to Jay Rayner.
56:26Not only did he eat my food
56:27but he liked my food.
56:29I'm going to knock out week.
56:31I cannot believe it.
56:32This is unbelievable.
56:35I 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
56:41where I would be here.
56:44I'm just going to try and celebrate
56:45this knock out week achievement
56:47and just breathe and live that for a second.
56:53Next time, six new hopefuls.
56:57It's egg-tastic being here.
57:00Compete for the right to wear a MasterChef apron.
57:04OK, chop, chop, chop, chop, chop, chop, chop, chop.
57:06Before battling for a place in the quarterfinal.
57:09I would pay good money for this in a restaurant.
57:12There's something quite Dracula about this dish.
57:17We'll see you next time.
57:18Have a great time.
57:33Gracias por ver el video.
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