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