- 13 minutes 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 been cooked
00:56by an amateur we all need to watch out who's got the vision the perseverance and the creativity
01:03to rise to the top let's find some future stars
01:16the masterchef heats continue and six more ambitious home cooks
01:23are about to take their shot at becoming this year's champion
01:29i'm feeling very nervous i may not look it but i am under here i'm like shaking like a leaf
01:35i'm super excited to cook for honor and grace cooking is my love language so i think it'll
01:39be amazing to really show them what i can do
01:44i've got every feeling imaginable that comes in waves i'm not here to take part i'm here to win
01:57welcome to the masterchef kitchen i'm sure your friends and your families have told you that you
02:03can rustle up a wonderful bit of dinner but now it's time to show us what you've got we want
02:10you
02:10to cook us your signature dish we're not looking for much we just want you to make fabulous food that
02:20looks amazing and reflects you the cooks who create the two best dishes will win a masterchef apron the
02:29remaining four don't worry you're not going home you're coming back to fight again for the last two aprons
02:37an hour and 30 minutes start cooking
02:44it's completely surreal being in the masterchef kitchen i imagined myself here growing up but
02:49it's incredible to actually be here and actually be experiencing it live and in person it's wild
02:59london-born matt has british canadian and east asian heritage when cooking at home he loves to draw
03:07on the japanese flavors he grew up with
03:13what do you do when you're not cooking currently i'm halfway through a mass phd but before that i was
03:18a
03:18math teacher for nine years so teaching maths wasn't enough maths for you you decided to go and
03:24study maths it didn't scratch the itch what's your signature dish yeah this is kind of based on my
03:31girlfriend's favorite dish poached sea bream with spicy tomato and brown crab sauce that sounds so
03:36delicious but also doesn't reflect the ingredients that are here we've got seaweed fish flakes there's
03:43like a lot of japanese ingredients contributes making quite like a complex sauce i wouldn't say it's like
03:47a japanese dish but it's all just there to make it taste really nice hopefully
03:53matt is making a dashi to poach his sea bream in from kombu seaweed you've got saki going in there
04:00when you're poaching it you're gently letting it simmer i do not want to see him boiling the bejesus
04:07out of that fish matt's brown crab sauce tomato bonito flakes curry powder if that sauce is bland
04:17it's just going to be brown sludge on a plate
04:23so i think the pressure in the master chef kitchen can't be any worse than teaching year seven on a
04:27friday afternoon doing double maths with them so yeah hopefully i'll be okay okay guys 20 minutes gone
04:33you've got an hour and 10 minutes left 24 year old ai consultant uv grew up in warwickshire from a
04:42young
04:42age his parents introduced him to flavors from all over the world which inspired him to experiment
04:51uv you're one of our youngest cooks in this competition how does that feel i'm confident that
04:57my technique and my passion will stand me in good stead i feel your confidence thank you uv what's your
05:03signature dish it's a trio of duck so i have a smoked duck breast duck liver mousse beignet and then
05:08sauteed duck hearts and a cherry balsamic coulee and since i've grown up i've really enjoyed zero waste
05:13cooking so i like to try and cook with all the elements of an animal uh hence why lots of
05:18offal
05:19i'm looking forward to this a great deal
05:23uv is giving us everything from the dough except the quack i really want to taste that smoke in
05:30the duck breast i hope he gives himself enough time to also cook it to medium rare
05:36so duck hearts i just want to sear the outside so they're still pink in the center
05:41the duck liver beignet he's putting the liver mousse inside the batter and then squeezes the
05:47batter on top again and it should be very crunchy i do not want a greasy batter there's a lot
05:54of
05:54technique and i'm just hoping it's not style over substance i tend to remain outwardly very calm but
06:02smoke might start coming out of my ears at some point if things go wrong then you might see cracks
06:06in the
06:09facade 56 year old rebecca from lincoln has been a pescatarian since she was a teenager
06:16having taken a sabbatical from her job in advertising she dreams of owning a small independent cafe
06:24rebecca how are you feeling i'm excited it's wonderful to be with you two lovely ladies
06:30this bench is packed with spices what's your signature dish i'm doing a paneer curry with an egg
06:38it's a nod to my mom she was famed for her curries and she used to always add an egg
06:43to her curries
06:44but i've elevated it slightly i'm going to be doing chuck nears and all sorts of little flavor
06:48bombs in there for you both so i just hope i do it justice my late mother was amazing cook
06:54she used
06:54to love throwing dinner parties big family events i'd love to think that i've picked up love her skills
07:00along the way yeah i feel like she's with me love panera in a curry i love how it takes
07:09on all of the
07:10spices of the sauce she's got fenugreek going in there turmeric coconut milk nigella seeds it doesn't
07:20sound like there's a lot of chili or heat going into it so i hope that it's not too mild
07:25she's
07:25also going to add an egg i'm intrigued i've never had an egg in a curry oh it's eggtastic being
07:32here
07:3846 year old tony is a dairy factory worker from yorkshire he shares his passion for cooking with his
07:4510 year old son flynn so me and my son watch masterchef together and he kept on saying to me
07:52why don't you give it a go i'm forever telling him to shoot for the stars so here i am
07:59it's my signature meat that i always go to pork loin i'm trying to make a roast dinner but elevate
08:05it to
08:05that next level it represents my background everyone around the same table on a sunday to eat it so the
08:11roast potatoes are going to be roasting pork fat the sauce is going to be a pork dripping sauce the
08:16shallots are going to be roasting dripping as well the pork itself is wrapped in serrano ham and then
08:22it's going to have a black pudding and the juda croquette tony that's pork six ways yeah i like pork
08:30the pork loin is supposed to be the star of the show i want it with a lovely hint of
08:36pink because
08:37overcooked pork loin is dry if you're giving me crackling i want it to be bursting with bubbles of
08:44crackling so it's crunchy and delicious it's making us a black pudding with more pork putting and doing
08:51it in it so much hawk i'm a bit worried okay guys you're halfway through that's 45 minutes left
09:02medical writer leah was taught to cook by her grandmother born in puerto rico she moved to the
09:09uk 16 years ago my signature dish for today is a plantain lasagna with short rib ragu i'm making
09:18this dish today because it's a puerto rican classic in puerto rico and you have too many ripe plantains
09:24everyone looks at each other it's like who's gonna make the plantain lasagna puerto rico is
09:31is an island that we have like three like main cultures you have african you have spanish and you
09:36have taino which is like our indigenous people so and we just blend it all into one food brings
09:42people together in puerto rico it's so important i can feel your passion i hope it translates
09:53i love plantain and i love lasagna but how do these two things meet each other i'm very interested
10:00how plantain is going to make the layers of this lasagna short rib takes quite a long time to cook
10:06i just hope that it's melt in the mouth and it's not chewy
10:1225 minutes left woohoo did somebody just woohoo me yeah me
10:2232 year old alexia married her husband last year in italy her job as a travel consultant means she's
10:30been to over 70 countries my travels have massively inspired me to cook different cuisines if i don't
10:37like to stick to the norm i'll always put a bit of a twist on things so i'm going to
10:41give it my all
10:41and cook for my life i'm feeling so excited to be here it's just so surreal i can't believe i'm
10:51in
10:51the master chef kitchen what's your signature dish beer battered aubergine which is going to have a
10:56satay sauce and i'm going to do it on a bed of whipped feta and some flatbreads now this shouts
11:03fusion i
11:04am greek cypriot by heritage but i absolutely love wandering to all parts of asia it's a bit of a
11:09blend of the two uh places that mean the most to me i want crunchy crispy beer batter with a
11:19lovely
11:19soft juicy aubergine in the center and she's serving a satay sauce with galangal peanuts chili
11:27so my expectation is that this is going to be a flavor explosion satay sauce whipped feta these are
11:36two things that are very rarely on the same menu i can almost hear stamps going on my passport as
11:44i'm
11:44eating this seven minutes remaining meat to carve everything on the plate jobs are good a little bit
11:54underdone but no matter just sealing the meat in the pan
12:02okay guys you've got three minutes left you should be placing everything up
12:18time's up step away from your benches
12:26ta-da matt it's the moment of truth
12:32math's phd student matt has made sea bream poached in dashi brown butter potatoes with shiso leaves and
12:42dried wakame finished with a tomato and brown crab sauce flavored with bonito flakes soy sauce and sake
12:56math that sauce is superb thank you there are layers and layers of flavor going in there and the crab
13:06at the end is literally like a seasoning this is a really nicely judged piece of bream i think the
13:15dashi
13:15is subtle those tiny little potatoes are still crisp that's accomplished above all highly devourable
13:26thank you i feel really happy waiting to hear what anna and grace were going to say was by far
13:34the most
13:34stressful bit of the day oh my god oh my god travel consultant alexia has made beer battered aubergine
13:43with satay sauce whipped feta pomegranate and coriander oil served with flatbreads
13:58your satay sauce you can get galangal ginger coconut and the peanut it's got loads of personality
14:06but the feta has a far too strong flavor it's overpowering your satay sauce i feel that they
14:12could have been two different dishes the aubergine and the batter with satay is inspired but the
14:20flatbreads for me are a little stodgy i do feel deflated i still stand by those flavors but i also
14:30appreciate that it's not everyone's cup of tea medical writer leah has served a traditional puerto
14:37rican plantain lasagna with layers of short rib ragu fried plantain and manchego cheese bechamel
14:51your short rib ragu it's got an acidity and an anxiousness to it that's really very very very
14:57delicious but the ratio of ragu plantain and bechamel is off less plantain and more bechamel the cooking of
15:07your plantain is masterful yours is soft this is a good home cooked dinner with lots of great flavors
15:16that needs finesse i feel like i've done particularly proud today it was nice taste to people back
15:24home that's all it will matter it doesn't matter how it looks like really
15:29dairy factory worker tony has used pork six ways roast pork loin wrapped in serrano ham
15:37a black pudding and anduja croquette crackling straw fondant potato cooked in pork fat honey and orange
15:47roasted carrots and a shallot and thyme puree served with a pork dripping cider sauce
16:01tony i feel like i'm celebrating a new national holiday pork mass i think your pork is beautifully cooked
16:09and moist your croquette for me andua is such a dominant flavor but you've had restraint it's not
16:16too strong your potato is crunchy and delicious your crackling is cracking
16:23your sauce the flavors there in bucket loads so well done some great skills some great cooking
16:31feedback was particularly euphoric we had compliments like that on it was amazing
16:38ai consultant uv's dish is a trio of duck oak smoked duck breast topped with a duck crumb
16:47duck liver parfait inside a fried beignet served on a black garlic and parsnip
16:52puree and duck hearts on a cherry balsamic coulee
17:03the beignet is crispy but you know smoked duck breast is raw which is really disappointing because
17:11the smoke flavor on the outside of the duck is delicious i love the gothic macabre element of the
17:20hearts thrown onto the cherry coulee and the hearts are pink almost like they're still beaten there's
17:26something quite dracula about this dish but let down by raw duck
17:33it didn't go as well as i wanted it to i think i flew a little bit closer to the
17:36sun with this one
17:38i potentially will have the chance to cook again i'm excited more than i am depressed
17:45lincoln based rebecca has made paneer and cashew curry wild rice flavored with cardamom coconut chutney
17:54mango chutney and a turmeric flavored egg
18:02the curry really nice flavors of paneer but the actual sauce itself is lacking seasoning feels like
18:11it just needs more oomph the egg because it's sat in the middle almost like a kind of a visiting
18:17dignitary
18:18it's not really adding anything to the dish your rice is nicely cooked and there is nice notes of green
18:23cardamom the paneer and cashew curry i think it just needs a bit more heat and a bit more seasoning
18:32feeling relieved that the cook's over moving forward i'm going to give everything a bit more oomph for sure
18:42guys you just had your first taste of the master chef kitchen there are two aprons up for grabs
18:51one dish that especially delighted us it's matt well done matt and the second apron is going to
19:04tony well done matt tony come get your aprons
19:12thank you well done guys congratulations
19:18i feel ecstatic didn't want to leave without one of these so to have this means the world
19:24i feel very relieved i don't have to cook again so yeah i can enjoy the rest of the day
19:27this is this is what you want yeah isn't it
19:32now don't lose faith you guys get to cook again come back fighting because the two strongest cooks
19:39will be getting an apron and two of you will be going home in front of you you have all
19:45the
19:46ingredients to make one of my favorite things an open fish finger sandwich tartar sauce and a pickle slaw
19:55you do have a recipe but all the measurements and timings are missing you'll have to rely on your
20:02your instinct and your ingenuity you have 45 minutes to really impress us start cooking
20:14britain loves fish fingers but there's a reason we buy them in boxes pre-made because it takes a lot
20:21of skill so i love a fish finger sarno so hopefully that will help me the card needs to be
20:28prepped where
20:28the skin is removed and then they're going to cut them into kind of goujon shapes and panne them you
20:34want beautiful moist fish flakes crisp breadcrumbs it can't fall off in the pan there's so much that can
20:42go wrong yuvie you're fighting in this round for an apron i'm as close to an apron as i'm to
20:53going
20:53home fingers crossed is the confidence there confidence in the technique i've breaded things i've
20:58fried things before i've done it with steak and i've done it with chicken so it can't be that
21:03different doing it with with fish i like the fact that all of these are laid out and everything seems
21:08to be in order nice clean bench thank you thank you very much i'm glad that yuvie feels confident
21:16about the dish because i want something delicious to eat so yuvie's made a small fish finger that's okay
21:22he just needs to get the temperature right when he goes to cook it so that they are
21:26just crispy on the outside and soft on the inside
21:31to make their tartar sauce they first have to make a mayonnaise so that's egg yolk with a little bit
21:37of mustard and a little splash of vinegar and then they need to slowly whisk that while they pour oil
21:43in
21:43and it's a real delicate balance of how fast that oil goes in
21:51making mayo from scratch no mean feat here in the masterchef kitchen because your mind really does go
21:57blank but i've given it my best shot have you eaten a lot of fish finger sandwiches in a morning
22:02after a night out yeah definitely we used to run a club back in the day the next day end
22:07up in the pub
22:07with a pint and a fish finger or a chip butty it was like right at the start brit pop
22:12so yeah it was
22:13great fun i have to ask you the most important question then what side were you on blur or oasis
22:18pulp
22:20anyway i can't wait to taste it oh thank you so rebecca's done three massive fish fingers they are
22:29fisherman-sized fish fingers but even if she has the time to cook them will she get the temperature
22:34right and not burn the outside a good tartar sauce has the good punch of capers gherkins with the finish
22:42of dill and parsley and that is a balancing act how are you with mayonnaise i made mayo recently so
22:50hopefully i'm going to remember what to do what's the best bit of a fish finger sandwich it's all about
22:57the crunch and just the flavor of like the fish with the mayo it's delicious my rule as well is
23:02no dry
23:03bite lots of sauce lots of sauce i'm looking forward to that tartar well no pressure okay
23:14oh god stop it stop looking in alexia has added her oil too quickly and her mayonnaise has split
23:22she has to remake it okay let's give it another guy fingers crossed this one goes to plan
23:32oh my mayo is not working i don't know why could i get some more eggs please
23:39okay guys you're halfway we also want you to do a nice crunchy slaw it's all about textures and it's
23:49all about the balance of sugar to vinegar i'm not gonna lie you do look a little bit terrified do
23:57they
23:58eat fish finger sandwiches in puerto rico no okay we're off to a bumpy start what do you think the
24:04puerto
24:04rican version of a fish finger sandwich is it's probably gonna be something like a fried fish
24:10and then like some nice bread that you prepare separately and the salad on the side so we're in
24:16the right ballpark you just need to put all those things onto the same plate yeah
24:22leah's made her mayonnaise looks like a nice consistency and that's a great start for a tartar
24:27sauce what i'm worried about is her fish fingers i can actually see smoke billowing off the pan so i
24:34think she's gonna have to make some more fish fingers because they look pretty burnt i think
24:39i just left it hanging for too long
24:4712 minutes left to go um the fish fingers look all right just uh yeah i need to get this
25:00mayo to work
25:02just keep going keep going oh god okay okay chop chop chop chop chop chop chop chop
25:09just obviously you need to make sure that they're not breaking otherwise they're turning out okay
25:16they're all struggling there's no smooth sailing here i have no idea who's going to get those agents
25:23three minutes left time's running out that's massive
25:36okay that's it guys time's up step away from your benches
25:43right guys bring up your dishes
25:53we asked for fish fingers some of you made us fish fists
26:01leah you're up first
26:06do you remember when there was smoke billowing from your frying pan you didn't serve us the burnt
26:12fish fingers that was a good idea thank you
26:21fish is perfectly cooked juicy on the inside crunchy on the outside
26:26but your pickled slaw i'm not getting a lot of vinegar and sugar off the cabbage or the carrot
26:32i don't believe they have tartar sauce in puerto rico so this feels like a wing a prayer
26:39and a pure fluke dill capers gherkins it's really bold it's almost the star of the show
26:47not something i cook often or at all in the case of the tartar sauce i was just shocked that
26:53they
26:53liked it i didn't expect that at all right alexia you're next
27:06you're fish fingers are a bit overcooked your first mayonnaise didn't work out
27:12but you cracked on got another one done it's creamy and well seasoned but i i had to search for
27:18the
27:18gherkins and the capers the breadcrumbs are not very seasoned which makes the fish quite bland
27:26i think you're slow but the red onion is quite thick with a slaw it does have to be quite
27:32uniform
27:34there were a few things that didn't go exactly to plan but i did battle until the end so i
27:40got
27:40something up which i'm happy with not necessarily happy with the outcome uv let's have a taste
27:51when you overcook fish fingers the moisture runs out of the fish 30 seconds less and it would have
27:57really improved the juiciness of them your pickle slaw is very nice but your tartar sauce is kind of a
28:05rumor it's i heard it was being made but i can't see it the little tiny bits that you have
28:13allowed us
28:13are nice a few things i could do differently but i definitely did better than the first challenge
28:20so that that's a win rebecca
28:26hurt my back moving that
28:33your fish is so tender and delicious your slaw it's lovely there's lots of sharpness in there
28:43there's a great acidity and bite off your tartar sauce i'm impressed that you got those chunks of
28:48fish cooked the fish fingers were rather large but to hear i cook my fish perfectly well i'll just take
28:57that home and live without grace that was chaos today i'm actually quite proud of them that they
29:06didn't give up we have only two more aprons left to give
29:16i think leah didn't have a clue what a fish finger sandwich was and in my opinion she handed up
29:21the best
29:22one each time she goes behind those stoves she shows me something that makes me want to eat at her
29:29house
29:30alexia was really struggling with her mayonnaise and she fought her hardest to give us what we asked
29:37for but the breadcrumbs were under season the fish was overcooked and her signature dish there was
29:43definitely real clashing of flavors you've his signature dish he was so keen to smoke that dog
29:52that he didn't cook it the question is was the fish finger sandwich good enough to save him from that
29:58raw
29:58duck rebecca in the signature challenge i felt one of the biggest issues she had was really just a bit
30:06of seasoning and then she had the biggest fish fingers of all of them but the tartar sauce was was
30:12really delicious and a fish was cooked and it was juicy i feel like i have more to give and
30:18we will
30:18see if the judges see the potential that i'm hoping they see i want to have that opportunity to keep
30:24on
30:24showing portuguese food and portuguese flavors to earn an apron would be validation to say that my
30:30cooking is good and that i've got some promise
30:41cooks who knew that the fight of your life would be over a fish finger sandwich
30:50our first apron goes to
30:56leia
30:59our second apron goes to
31:05rebecca
31:10alexia uv your time in the masterchef kitchen is done thank you guys good luck thank you
31:21it's sad to be going home but i'm taking it on the chin and yeah i'm definitely going to keep
31:26cooking no
31:26out of what nothing can quite prepare you for the master chef kitchen look forward to cooking at
31:32home with a glass of vino in my hand
31:37leia rebecca come get your aprons well thank you well done guys i'm getting my hands on one of these
31:46aprons is mind-blowing i'm very very happy i really didn't think my fish fingers would have
31:52uh got me an apron yeah i did get quite emotional
32:11welcome back contestants lovely new aprons you're now cooking for a place
32:20in the quarter final but we only have room for three of you
32:27grace and i have brought in some guests to help us make our decision we have past masterchef finalist
32:35omar foster and past masterchef winners stephen wallace and charia katyot this is seriously hard
32:46you have an hour and 15 minutes to make two courses four dishes of each believe in yourself dig deep
32:54and
32:54show us more of what you've shown us already start cooking
33:09i'm excited to present this to previous contestants so pressure is on but we're good
33:18for my starter i'm making arepa which is a coconut fried bread in puerto rico with a mango and avocado
33:24ceviche when would you eat this in puerto rico we will have a lot like by the beach and you
33:30will get
33:30like maybe a margarita mojito something like that you're taking me there i hope i do
33:38leia's using avocado and mango as a ceviche so it's a vegetarian ceviche
33:42a good ceviche is a well-controlled dance of sweet acid and saltiness
33:52leia's coconut bread is deep fried she really needs to get the temperature right
33:56you want a crisp puff of bread not oily for my main today i'm preparing a coat loin with cassava
34:05and
34:06roasted red pepper sauce is based on my grandmother's cut salad my grandmother used to make hopefully
34:14presented in a way that is like nice and refined what would it mean to take your puerto rican inspired
34:20dishes to the quarter final this is a bit teary and it will be such an honor just to show
34:25my country
34:26and also the fantastic food the problem is she's cooking her cod in a package for the moment she's
34:35wrapped that up and put it in the oven it's in the hands of the gods i quite like a
34:40bit of cassava
34:41but if it's undercooked it's very unpleasant
34:49today i'm doing cod with thyme tomato and almond crust roasted banana shallot and fresh nectarines
34:57fish shallots nectarines one of these things is not like the other i know the jury's out on fish and
35:04fruit but when i was in france just recently that's what we tended to be ordering it's something that i'd
35:10like as a flavor combination rebecca's going to give us a crusted card i expect that the crust will be
35:19crunchy and gives texture i want to be able to flake that card and see it glisten and see it
35:25shine
35:26really interested to see how she's going to marry cod with caramelized banana shallot
35:33i've got to make sure i season with nectarines on paper this feels like a risk
35:40second course i've gone a little bit retro it's a lemon syllabub with a shortbread biscuit
35:47making this dessert brings up a lot of memories of spending fun times in the kitchen with my late
35:52mother whipping up cream drinking some booze and just having a good giggle so yeah it's going to mean a
35:59lot to deliver that today i'm excited about rebecca's dessert i love a syllabub
36:06rebecca's going to take the lemons the sparkling wine and sugar and then whisking in her clotted cream
36:12and if she doesn't get the balance right we're just going to have cream to eat and she's serving
36:18it with rosemary and almond shortbread it has to be crispy and rich
36:27producing eight more plates in the last challenge is going to be difficult but i regularly put for
36:3210 people at my flat if i have a big dinner party so i've done it before but obviously the
36:36time
36:36pressure is stressful is there a food dream or a culinary adventure you want to go on honestly the
36:45little dream is to have some sort of like supper club i sort of do that with my friends and
36:50that's
36:50lovely but it's also quite expensive you want people to come around but this time you want to
36:54charge when they arrive just at cost just at cost i do it for the love yeah so what's on
37:00the menu
37:00steak tartare with matchstick fries and peppercorn sauce i'm using the sake because i think it adds a
37:06nice depth of flavor to the sauce and then for dessert round butter and thyme almond financier
37:10with a marmalade full on the side what's the inspiration for your dessert it's just really
37:15delicious it's like 40 percent butter and every time i eat it i take a bite and i just have
37:19like
37:19close my eyes and just go the best of luck with this you've had me at 40 percent butter
37:24i don't know about you grace but i love me a bit of steak tartare when you bite into the
37:33steak it has
37:34to almost feel like it has been cooked because all of the different flavors that have been added
37:38i've elevated it this peppercorn sauce it's not a usual thing to serve with the tartare but it needs
37:46to have a real rolling heat the dessert brown butter and thyme financier what you're looking for is a nice
37:56soft moist cake now he's serving it with a marmalade full and i really like the sound of that
38:02i think the business of the marmalade and the orange flip goes really nice with the brown
38:05butter and the thyme this has everything that i love from dessert
38:14what's on the menu today pan roast up breast with a butternut squash puree flavored with razzle
38:21hanout beetroot crisps and pomegranate sauce oh so what's the inspiration behind this dish trip to
38:27morocco last year messing around with different spices that are brought i travel back from morocco with
38:33bags of brown powder not suspicious at all tony's really ambitious and he's given himself a lot of
38:40work to do so i would expect the duck breast to be really nicely rendered crispy skin nicely cooked to
38:46a medium round center i like the sound of the butternut squash and razzle husband spice mix because of the
38:53cinnamon notes that will go really really well with butternut squash the second course we need to hear it
38:59it's a deconstructed lemon meringue it's a homage to my girlfriend it's her favorite dessert if i'd
39:05have come on masterchef and not cooked it she'd be massively disappointed my girlfriend natalie is the
39:12ultimate critic so i know that if i put a dish in front of her and she absolutely destroys it
39:18that i'm
39:19on to a winner lemon meringue pie is an absolute crowd pleaser deconstructing things makes people
39:28come a proper i want to feel the true essence of a lemon meringue pie citrusy curd and buttery biscuit
39:36and
39:37delightful fluffy meringue
39:42guys 20 minutes until the first course is served panic station yeah i'm panicking yes the cut should
39:50really be in the oven
39:57i think this is probably the most pressured round i think you can tell when the food's arrived if it's
40:02been a stressful cook so i'm hoping we get some beautiful plates today that don't look very stressed
40:09winning masterchef it helped open this door for me i'm an author of my own cookbook i also expanding
40:16my restaurant it's incredible that masterchef gave me the opportunity yeah thank you masterchef
40:23today is not the day for trying out something brand new cook food that really represents you
40:29don't cook from here cook from here
40:34good to see you all you too cheers cheers cheers guys cheers
40:40leah you've got seven minutes thank you yes
40:45leah's dish sounds really exciting i don't think i've ever had an alipa before but i hope it's got a
40:49lovely christmas to it but it's really soft inside okay you have about three minutes uh just need to put
40:55the ceviche on and then it's ready to go okay the ceviche sounds great give us some sweet sour spicy
41:05contrast i need chili on top do you have anything else that needs to go on the plate are you
41:11happy with
41:12this sorry yes flowers right we've got about four seconds left in there happy i think so
41:26hello hello hi thank you for your starter i prepared a puerto rican coconut fried bread with an avocado
41:37and mango ceviche okay hope you like it thank you thank you the ceviche was like tangy had a little
41:51bit of
41:51sweetness from mango the only thing is i feel like she's been a little bit tentative with
41:55the flavor in that ceviche maybe some onions through it just a little bit more contrast
42:01the bread is delicious the texture is flaky it's crumbly and it's got that really lovely aroma of the
42:07coconut this is smashed avocado with some mushy mango there's no red onion in it i can see the red
42:16chili pepper but i can't taste it what i do think is delicious though is the bread
42:23okay okay you have 15 minutes left to get everything done the cod is raw the pan is not
42:32on with your sauce i'm not sure i get this out to be honest with you leah i'm going to
42:38give you 10
42:38extra minutes but that's all you're getting okay
42:44now i need to get the cassava ready and the red pepper sauce
42:49cassava is a nice starchy carbohydrate it's sort of like a potato it'd be interesting to see
42:53textually how it works what we're going to do now blend the sauce blend the sauce blend the sauce
42:58time is so tight roasted pepper sauce we want some punchy flavor probes garlic let's play it up come on
43:07that cod i want that basting so much butter it's going to be super soft
43:13hopefully the complexity and the sophistication is going to be there in terms of the flavors
43:22for humane i've prepared a cut loin with sofrito and cassava with onions and peppers and red pepper sauce
43:35i hope you like it thank you
43:38you do oh i'm a bit borderline embarrassed i know this dish could have been so much better
43:52oh bless her she definitely ran out of
43:55i really feel for leah with this dish i feel like i can taste the kind of chaos that's probably
43:59happened in the kitchen my fish actually feels a bit over everything just tastes of garlic to me
44:04not a fan of the cassava it didn't feel cooked enough for my liking the roasted pepper sauce is
44:10quite delicious but crack of peppers and salt will lift this dish up a little bit better
44:16cod is overcooked it's extremely tough and chewy every single element of this dish is under seasoned
44:2315 minutes until your first course it will fly by it's flying by thank you grace
44:30cod hopefully flake off really nicely i'm gonna have a little um crispy almond crust on the top
44:36at least there's some textures in here
44:41nectarines and cod does sound a little bit weird i love a weird combination so i'm totally here for it
44:45but yeah let's see okay just a little bit over to oh she's got the blowtorch out
44:52no pressure i think i've still got my eyebrows it's okay thank you it's fine it's fine
44:59thank you happy yes yes i am i am i'm proud of myself let's do this good go do it
45:08hello hi hi
45:13today i've made you baked card with an almond thyme and tomato crust with fresh nectarines
45:21and roasted banana shallots and then almond tomato sauce thank you thank you so much
45:28smells amazing
45:36my cod cook really really well it's flaking off really nicely i was a little bit concerned of fish
45:43with nectarine actually it worked i love the almond crunch in the crust and there's a quite a bit of
45:49heat
45:49going through the sauce which was really nice i really like the concept and i like she's pushed
45:55herself here to do something different this is an exciting plate of food we ask people to reach
46:02and show us the insides of their mind and what they love to eat and she's done it
46:0815 minutes for this dessert rebecca make sure you're on time yes thank you so much ladies
46:24are you happy with your shortbread they've come with quite a bit of character visually i can't think
46:32where i've seen something like this before i hope she had this quite sweet buttery crunchy shortbread that
46:39would go well with that I think that's gonna be delicious right is there
46:43anything else to go on just a sprig feel like I'm in a garden center
46:48I think the rosemary's big enough the dessert I've made you lemon syllabub with
47:04a rosemary and hazelnut shortbread biscuit thank you
47:12feeling great it was an important cook and I'm just pleased that I managed to do
47:17it I love the texture syllabub I love the cream she's not over whipped it my
47:25shortbread is really nice buttery flavor but a tiny bit soft kind of retro
47:31fabulous I think maybe I kind of love it but there's just a few little things
47:35that are off the syllabub it's light and creamy and I'm getting a nice whack of
47:40lemon the shortbread is not fully cooked so it doesn't really have the texture of
47:44shortbread right now you've got 15 minutes to serve your first course okay
47:51thank you there's not a lot of elements here so this dish is a lot about
47:55precision I want to see that steak tartare really chopped beautifully I think a
48:02peppercorn sauce with tartare is quite different I'm intrigued see kind of how
48:06that's served and matchstick fries crispy and crunchy I'm very excited for this okay
48:13we're ready to go go on Matt hey guys I've got beef tartare with peppercorn sauce and some matchstick
48:25fries thank you go enjoy you have this beautiful very very punchy peppercorn sauce when you eat it
48:39with the steak tartare I think it's perfect the matchstick fries are cooked beautifully they're
48:43seasoned lovely he's shown his mastery in flavor I would pay good money for this in a restaurant
48:50that tend to me it's balanced it's sharp I really love the peppercorn sauce it's got loads of layers
48:56of flavor I think that gives a good spicy kick to the tartare this is an impressive take on a
49:02steak
49:02tartare okay you're smiling that's a good sign that's nice to see those guys you know no time
49:10to be starstruck you have 15 minutes to make a financier yeah brow butter financier that's absolutely
49:18delicious soft inside but outside you still have this little crunch using a marmalade in a full I think
49:27that's gonna be really interesting that bitterness the orange hopefully it'll balance really nicely with
49:32the sweetness the financier what goes on the top of this arms have just been toasted in some brown
49:36butter with some time through it good luck cool thank you thank you thank you again this is a brown
49:46butter and thyme almond financier with a marmalade full and some brown butter toasted almonds thank you very
49:56much I don't know if there's words this feeling I'm just really pleased to have got it all up in
50:02the time that crisp edge and kind of like almost like a gooey center it's so more rich and yeah
50:11this
50:12is a really really good dish the full the marmalade I love that says the bitterness the brown butter that
50:19nuttiness I I think he's very clever and I think he's very accomplished there's a really nice flavor
50:24from the burnt butter I can taste the time coming through as well but for me the financier is overcooked
50:29and chewy Tony we've got 15 minutes get in there okay make every minute count now I would love to
50:40see
50:40the duck breast is perfectly cooked crispy skin and like pink please very nice and tender pomegranate
50:49sauce which I actually love the idea because the tartness of the pomegranate will add that sort of sour
50:55contrast I love a beetroot crust he could be absolutely like chef born to be if he can execute every
51:05element
51:05perfectly might as well give him a trophy nice seasoning Tony okay Tony let's go so you've got roast up
51:22breast served with a butternut squash flavored with rasal hanu and beetroot crisp and it's a red wine and
51:29pomegranate sauce thank you he's pulled out of the bag this looks really smart the butternut squash
51:40home period nice and smooth so I like that crisp nice and crispy but my dog is slightly overcooked the
51:49combinations of each of the ingredients worked actually really beautifully but the sauce was a bit lacking I
51:57think he's a very competent cook I kind of just really want some bigger bolder flavors
52:02duck perhaps a little over but still rather lovable I think time ran away with him at the end but
52:09even
52:09through that pressure I can see a huge amount of skill on the plate
52:16how was that nervous it's so much easier when I watch it on TV
52:23deconstructed lemon meringue pie I'm hoping this isn't a pile of just crumbs a glob of lemon paste and
52:30a bit of meringue I'm imagining light fluffy clouds of meringue quick blow torch and then we're done
52:40I love that kind of burn flavor that pairs really well with the sweetness and the tartness of the lemon
52:45good luck thank you
52:54I've made for a deconstructed lemon meringue pie so it's a short crumb biscuit base a lemon curd and then
53:01the stallion meringue to finish it thank you hope you enjoy
53:10the curd for me is the best part of this dish I love how thick it is it's got a
53:14really nice sharpness to it
53:16the shortbread base is actually nice and crispy and buttery I love the flavor I really love it
53:21the thing he could have definitely done is charred the meringue that bit better this is good but it's
53:27not exceptional the curd probably could do with a spoonful more of sugar it's a little tart I like
53:35biscuit crumb it's sweet it's a pleasing little dish disappointed in myself if I'm honest I just
53:45know I can do that dish so much better two courses in that amount of time is a really big
53:54ask cook of the
53:56day for you Matt's an exciting person to watch in the kitchen good gutsy flavor from his steak tartare
54:04I also love the concept of his dessert he just overcooked his financier but the dining room loved it so
54:10Matt gets himself a quarter-final place absolutely we've got three cooks left but only two spaces for
54:18the quarter-final I like the way Tony cooks I like the way he puts flavors together if Tony has
54:25a fault
54:25it's over ambition he wanted to put so many different things on that plate to impress us the
54:30duck ended up being over he knows how to make an Italian meringue he knows how to make a lemon
54:35curd
54:35he can bake a shortbread he showed a lot of skill today Lea has brought Puerto Rican inspired flavors
54:44with her dishes we were promised ceviche but it was missing any type of heat or spice coconut fried
54:51bread will live on in my heart but she really struggled with timing I think Rebecca came back
55:00with a bit of fire in her belly cod nectarines and fish all together it tasted good who knew I
55:09thought
55:09Rebecca's syllable was quite elegant and delicious but a shortbread biscuit was raw I've given him my
55:18best shot but I'm not sure if it's enough so I'm like 50 50 in my head it would mean
55:25the world to be
55:26able to do it but I am not overly confident I'm really hoping that my flavors have come across
55:33but we'll see it's really hard to call cooks well done today you cooked from the heart and you showed
55:50us more of your personality now one cook impressed us and also delighted our dining guests congratulations
56:01Matt you have a quarterfinal place thank you feel good I feel great yeah that's really nice news thank
56:09you the contestant leaving us is Lea thank you Lea for all of your efforts
56:33thank you I was a bit disappointed it's emotional but I'm happy like these are honestly happy tears
56:38anyone is interested in Portugal food now they can know a bit more about it that makes you three
56:45our quarter-finalists yeah getting the apron was one thing I'm getting to the quarter-final feels
56:53amazing yeah I'm incredibly proud to get to go to the next level it's just wow I must have done
57:00something good happy that made it through thought I'd had some stressful times in the kitchen before but
57:06that just takes it to the next level unbelievable next time oh la la six more home cooks
57:16rain is going good I've got a smile compete for the right to wear a MasterChef apron oh my god
57:26absolutely blown away before battling for a place in the quarter-final it's just top top quality you
57:33don't get much better really
58:03you
58:04you
Comments