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MasterChef - Season 22 Episode 5
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00:04it's the battle for the ultimate culinary prize 48 of the country's best home cooks
00:13come on have their hearts set oh my god it's fine it's fine oh no i dropped it on the
00:22coveted
00:23masterchef trophy it is an explosion of flavor this is absolutely yummy fantastic each week 12
00:33extraordinary amateur talents i think i'm struggling battle for a place in the quarter
00:38final there's something quite dracula about this dish but only the best can earn their passport
00:47to the ultimate cookery showdown the 100 guests are here keep going fast if this has been cooked by an
00:56amateur we all need to watch out who's got the vision the perseverance and the creativity
01:03to rise to the top let's find some future stars
01:14the masterchef heats continue and six more talented home cooks are arriving ready to
01:20fight to become champion but at the end of today only three will make it through to this week's
01:27quarter final i feel like i've just like been picked for a team for something and now i've got to
01:32show
01:32laugh and perform it's definitely surreal i spent so much time at home watching masterchef i never
01:38thought i would actually be here the only thing i'm worried about is chopping my fingers off as long
01:43as i don't do that i'm all set the most amazing thing i could ever feel my heart could burst
01:49out
01:50welcome to masterchef now you're all here because you love to cook and that's great
02:00because we're very hungry so your first challenge is to give us your signature dish we want to see a
02:08story of you in the kitchen at the end of this the two best dishes will win those cooks one
02:16of the
02:16masterchef aprons the 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
02:52even when he'd be at home he was so passionate about it in the middle of the night he'd be
02:55like
02:55okay i'm gonna make naan 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
03:53and i expect that pastry wrap on the outside to be really thin one two three four one two three
04:02and nisha needs to make sure that the depth of the roasted garlic really gets into the yogurt
04:09this dish should be a flavor explosion oh that's hot 20 minutes passed by in a flash
04:21are you making tara masalata but it's high version oh yeah i love it i know australian born kristen
04:29moved to the uk age 21. she's a self-confessed culinary magpie who's collected and developed
04:36her food style based on where she's traveled and lived so i think i'm having a mid-life crisis and
04:44i
04:44think that's why i'm here it's the right time in my life to think about what a change could look
04:49like
04:50and hopefully that's a change in the direction of food i've got a thai inspired feast for you today
04:58cured sea bass with thai flavors of kaffir lime and thai basil and coriander that's with a smoked
05:05coconut milk a cucumber and herb granita and a whipped cod's row some incredible smells already
05:13has cookery always been in your life my mom was a home economics teacher but not just in the
05:19creative food way but really in that have you tied your hair back have you washed your hands have you
05:24cleared your bench well you're now with anna you're like a clean very particular about that so yeah keep
05:30that in order the stars of the show is this cured sea bream i want to be able to taste
05:38the lemongrass
05:39the lime leaves the thai lime juice in there kristen's got a huge piece of cod's row she's whipping
05:48it up and serving it with thai crispy potatoes i've never had a thai potato just cooling down my potatoes
05:55so they fry nicely i hate the sound of the granita am i allowed to say that i hate granita
06:01cool fish
06:03i see granita i find that when i add granita to a dish it doesn't always make sense i'm wondering
06:09how it brings it all together
06:15being able to cook for honor and grace oh my goodness 35 year old lenford grew up in st lucia
06:24and played international rugby for the island's 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 semestershire
06:35into the kitchen it's a lot of pressure because all eyes will be like what is he doing
06:44our signature dish is a semestershire sunday lunch we have stewed lamb mac and cheese roasted plantain
06:50and of course a lot to go with that as well
06:55it is looking amazing lenford has got lots of sweet spices going into his marinade and his 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
07:10that it's just melting them out then pairing the saint 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
07:30okay guys you're halfway there
07:37originally from iran retired nursery teacher simi has lived in the uk for 30 years
07:43her dream is to run a supper club which celebrates the culture story and flavors of persian cuisine
07:51what i love about persian cooking is how flavorsome it is how much effort goes into that and what comes
08:00out of that is absolutely fabulous
08:06what's your signature dish it's lamb shanks with touching and shirazi salad touching what's this rice cake
08:14which is rice mixed yogurt egg yolks saffron and receptor rose water and it's baked as it looks like a
08:24cake
08:25persian food is about flavors it's about patience it's about love it's bring everybody
08:33together 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
08:51garlic this is a slow cooked dish will it take on the turmeric and the garlic and the tomato and
08:58all the
08:58herbs not sure simi's touching so first simi is going to parboil her rice add in her eggs her yogurt
09:06her other flavors and then she's going to put it in a tin and bake it in the oven until
09:10it'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
09:35university 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
09:45hour
09:45later i don't think that's going to go down quite so well today so my husband's half egyptian we go
09:52to egypt every year to visit my husband's family and i learn of his aunts and of the family there
09:56so i'm making braised beef in cinnamon and beef stock with baba ganook fetish fetish 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
10:09sites you go right into the kitchen don't you go on holiday and i eat
10:17the centerpiece of this is the beef shin with all of the cinnamon and the different herbs
10:23when we take the lid off we want it to be soft and falling apart
10:28every time i see a cook getting a pressure cooker and putting beef shin in there i worry
10:33i'm serving it with rosberg 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
10:47there's not too much cinnamon there because there's already cinnamon in the stew
10:51he's also got baba ganoush fatouche and some cumin flatbreads a lot of work in that
11:02we have 20 minutes remaining
11:08business phd student adam grew up in a small fishing village outside belfast
11:13mom and dad were great cooks you know sort of hearty home comforts
11:17he dreams of following in the footsteps of other great irish chefs
11:21by championing the food of his homeland excited for anna to see the northern ireland food and hopefully
11:27it'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
11:49the
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
12:02i want to see a nice thin pastry crust and that the filling has a nice kind of
12:06fudgy center or a combo 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 tried to go it's just plating now
12:37okay guys one minute left that means final touches
12:43yeah
12:50ready's doing good you gotta smile
12:56time is up step away from your benches
13:01oh sorry about all the mess
13:05anisha come on up
13:10digital engineer anisha's signature dish is cumin and paprika spiced lamb manti dumplings
13:18served with a roasted garlic yogurt pickled sumac onions aleppo brown butter and a coriander parsley herb oil
13:31you're dumpling filling there's a really rich gorgeous flavor from the cumin the garlic yogurt
13:38would 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
13:57all that lovely lamb in the center
14:01the dumpling wrappers the dumpling wrappers i was a little bit gutted because i have made them thinner
14:06at home but the main thing is is that everything else they enjoyed
14:12australian-born kristen has made lemongrass and kaffir lime cured sea bream in an applewood smoked coconut milk
14:20topped with a deep fried thai basil pickled jalapeno and fresh finger lime garnish
14:27thai spiced crispy potatoes thai tarama a whipped smoked cod row and a cucumber and herb granita
14:42smoky coconut balm like sauce and then the fish which you've cured getting loads of thai flavor but then
14:53the roast potatoes with thai tarama i didn't know that i needed it so much in my life thank you
15:01thank you so much i just want you to know kristen i hate granita this is a stroke of genius
15:09it is herby
15:11it 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 coastal engineer lenford's signature dish is slow cooked lamb in a stew
15:41flavored with cumin cinnamon and scotch bonnet served with macaroni cheese pie roasted plantain and coleslaw
15:56that 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
16:13so with regards to its presentation it was always gonna suffer i love your plantain you've got this
16:22lovely blackened caramelized sweetness on it but the lamb is a bit tough thank you lenford thank you
16:32being a sunday lunch i try to feed people so that's exactly what i presented on the plate we are
16:37going home
16:38for 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 just virgin on a bitterness that i really love i like your lamb the cinnamon the
17:11sweetness and then there's the sourness of cardamom but it's tougher than i would have liked
17:17i'm getting the bearberries saffron cumin and turmeric the salad brings a really refreshing relief
17:26but it is so delightful for me this is a really wonderful introduction to persian food thank you thank you
17:36i really wanted to get the tachin right it's one of the showcases of all persian gatherings
17:43so i'm really happy that i have done the dish the justice logistics consultant naomi's signature dish
17:51is cinnamon spiced braised beef with ros bill halter an egyptian rice dish with nuts and raisins
17:59baba 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
18:17however lots to love earthy smoky fiery baba ganoush and then i love this rice it's very moist it's very
18:28dense it's very moorish your flatbreads for me needed a bit more cooking i think you've represented the
18:35flavors that you wanted to shine but i think your dish needs a bit of work
18:42so what i've learned is definitely to do things that you've got control over so bread rising or
18:47things being in the pressure cooker you just don't have visibility of it and you can't control it on
18:51the day phd 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 tar that i didn't know existed the deep maltiness the
19:22kind
19:22of almost saltiness of the vida bread but then what really lifts the tar is the orange blossom cream
19:32the brittle is lovely there's a great snap off it and what i think is really impressive you really
19:37showed an excellent command of how to make a good short crust pastry thank you to get an apron cooking
19:44that irish food would be very special you know for man it would be really brilliant
19:51glad that's over
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
20:16thank you for your comments and our second masterchef apron is for adam
20:29kristin adam enjoy this feeling come and get your aprons
20:40well done well done on top of the world i feel i'm shaking i feel almost speechless
20:48no one can take that apron away from me i've got it now
20:50and i'm so excited to have it and however long i get to wear it for i'll be incredibly proud
20:55it was great to get the apron first up and it was a big shock really looking forward to what
21:00lies ahead
21:01there we go very good look at that yeah you might feel disappointed but we have seen some really good
21:09stuff from you cooks there are two aprons to still fight for and that's what you should be focused on
21:17this is the classic recipe test and you're going to be making one of my very favorite things in the
21:25whole world sticky toffee pudding with a toffee sauce a caramelized poached pear and vanilla cream
21:33now in front of you you have all of the ingredients it's all weighed out for you you have a
21:39recipe
21:40but it's missing its timings you'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 goes
22:05in the oven i've never made a sticky toffee in my life so but i've eaten plenty it has to
22:11be dark and moist
22:13that will come from excellent timing and cooking it at the right temperature pudding is not my thing but
22:20i'm just doing my best i really love baking and i like dessert so hopefully i can showcase some skills
22:27there i think i'll have one in just on time now is the way game lenford do they have sticky
22:35toffee pudding
22:36in saint lucia no we don't we do rum cake does rum cake come with a sauce it just come
22:43with pure rum
22:44poured on top of a cake making it as dense as ever lenford we can't just pour rum onto our
22:49cakes in
22:50the master chef kitchen we need finesse
22:58poaching a pear to go on the side of a luscious pudding like this is difficult
23:04i'm going to push them in sugar and vanilla and start an yeast to see what happens i want to
23:11taste
23:11those flavors in the pear once the pear is poached you should be able to slide a knife into it
23:17i don't
23:18think i can coach a whole pear in 45 minutes which is why i'm cutting 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 mush
23:31i've never poached a pear i mean i've steamed a dumpling before and made it crunchy at the bottom
23:36so i'm kind of thinking it's the same not necessarily so there's a pear here and there's a
23:41dumpling here and you're hoping that there's overlap i'm trying to think about the science behind it and
23:47hope for the best the toffee sauce has to be runny but still thick enough that i could take it
23:57in spoons
23:58with the spoons and be delivered to heaven there are a few lumps in there so i'm just hoping that
24:06just i'm going to risk them and they're going to go away first of all make your caramel yeah i'm
24:13not happy
24:14with that 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 and again i think
24:27the problem is with toffee sauce it's really easy to over thicken it so i just want to be really
24:30careful
24:31that it's a sauce rather than like a heavy caramel that's going over the top i don't have the biggest
24:35sweet tooth in the world i'd be having a cheese board you're a cheese board kind of person this is
24:40your
24:40chance to shine if you can do this you're going to be making this for life that's the worry no
24:46more
24:47cheese boards okay guys you've got 20 minutes left also when you're making a toffee sauce you're going
24:56to use butter and finish it with cream if there's too much cream it's going to basically be caramel i'm
25:03just trying to get this all emulsified for me to add my cream and hopefully it comes up brilliant
25:09is your pudding sticky nope is your pear caramelized yes yes that's what i like to hear good lenford
25:19everyone else is ignoring me simi i've heard a rumor that today is a very special day it's my birthday
25:26today so you're having a nice birthday i am having a lot but if i wasn't here i would have
25:31been on the plane
25:32to croatia with my friends and instead you're here making me my favorite pudding something's gone very
25:37wrong the vanilla cream needs to be excellently whipped and if they put too much sugar in that
25:45it will spoil the whole dish okay cooks you have two minutes left i think i might have to just
25:55leave that
25:58okay i'm going for it that's what again i've made three toffee sauces i'm not happy with them so i'm
26:04going to reduce the liquor from poaching the pear and add the cream and butter to fat instead it might
26:08not be a toffee sauce but it's really tasty that's 30 seconds left you really need to be finishing up
26:26okay that's it time is up may the footing courts
26:34cooks bring us your puddings
26:43this is a great day
26:48naomi what happened with your toffee sauce i wasn't happy with it so i reduced the poaching liquid
26:53from the pears and used that with a double cream to make your sauce
27:03the pudding itself it's moist and fluffy and falls apart it's got a lovely glisten to it
27:11but the parts around it are letting it down your pears there's some nice notes of spice
27:17but really needed the caramelization your whipped vanilla cream has an awful lot of sugar and because
27:24you've used the poaching liquor it's made the dish far too sweet i know that the main thing with sugar
27:33is
27:34not to touch it but i love to bodge and stir so i just couldn't leave it alone lenford you're
27:40next
27:45oh
27:55lenford it's a really good moist soft airy delightful pudding your toffee sauce is the real deal and the
28:03thing 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 to
28:23do
28:24i just put things together and like they say taste 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 your whipped cream the
28:43balance of sugar in that is perfect and i like that you use the fresh vanilla pot inside the cream
28:49as well
28:50it's a lovely sticky brown moorish toffee sauce but your pear is very mushy
29:02i was really hoping a miracle would happen and
29:04there would be absolutely no bad feedback but it's fine all in all there was constructive feedback
29:23you're putting is spot on dark and sugary and dense i really enjoy your pear has taken on the star
29:34anise
29:34as you wanted to your toffee sauce is beautifully buttery and creamy and luscious but your cream is
29:43very sweet i'm not getting strong vanilla flavor from it and it's not whipped enough
29:50my first thought was total total horror i did my best i just tried to keep calm
29:58and do whatever i needed to do
30:06so much good food so much passion we had great food today i really felt for naomi
30:14she didn't manage to give us a toffee sauce and her cream was too sweet i'll be sad to see
30:21her go
30:22but the bar was high today that leaves us with lenford simi and anisha i do not know how lenford
30:30managed to pull that dish out of the bag that was such a good pudding simi's sticky toffee pudding she
30:38baked her pudding really well and she absolutely knew how to poach a pear and caramelize it i thought
30:44her cream was too sweet i couldn't find the vanilla in it and it wasn't whipped enough i thought anisha's
30:53command of sweetness and balance of her sticky toffee pudding was excellent hers was the best vanilla
30:59cream it had a really good vanilla flavor and had just the right amount of sugar i think it was
31:05beautifully
31:05presented and i liked her sticky toffee sauce but i didn't like anisha's dish as much as you did
31:13there's so little between these cooks the question is whose food would you be most excited to eat again
31:20if i went home i'd definitely be a bit disheartened i'd love to just show a little bit more of
31:27what i can
31:27cook it would be disappointing but then i cannot do anything about that
31:43cook's what an incredible round that was but as you know we only have two aprons left to give
31:54the first apron goes to lenford well done thank you thank you our final apron goes to
32:08anisha thank you simi naomi you cooked some really great food today but i'm sorry
32:16you will be leading us thank you thank you so much disappointed because i'm going home but this is
32:29master chef it's been an absolute experience of lifetime i think the toffee sauce is the thing i'm
32:35going to be kicking myself about if you don't deliver the whole dish they asked for then you can't really
32:39expect an apron but i've really enjoyed it and i'm really proud of myself guys come get your aprons
32:50thank you congratulations
32:56this was all i wanted i'm ready to go again i don't get many opportunities like this
33:02so bring it on it was a challenging one but it's definitely worth it because i'm still here
33:25how did those aprons feel good you noticed your name was on it kristin it says kristin
33:34there is four of you in front of us but there's only three places in the quarterfinal this is an
33:40incredibly important decision and for that reason we've invited some very special guests three previous
33:47masterchef winners tom rhodes kenny tut and ping coombs at the end of this one of you is going home
33:58even our 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 really
34:27blenfred what dishes are you preparing for us for a starter i'm going to have a roasted pumpkin spice
34:33soup with a coriander and lime foam we're getting a foam anna tell us about your other dish so ackee
34:39and
34:40sawfish and i'm putting that in a ravioli and on the base of that i'm giving it a nice creole
34:45sauce
34:45have you timed this yes it's a lot to do and it's going to go to the wire
34:54a good soup isn't just watery veg it has to be silky and smooth and a foam how's he adding
35:02foam to a soup
35:07i've never had an ackee and so called ravioli but i think blenford's onto something here
35:13he's rolling out that pasta by hand i wish he'd use a machine because this needs precision
35:19i don't use measurements for anything in life i go with feel smell taste creole sauce if he gets it
35:26right
35:26you'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 have infused the taste of the fish sauce into the egg yolk
36:56kristin is almost apologetic about her prawn and red curry but she's elevating it by making
37:02intricate spice paste using two different types of chilis forgot the garlic
37:10she's pan frying the prawns and i really want a delicate touch when it comes to cooking
37:15one minute too much and they could end up like rubber
37:23eight 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 vuna cumin
37:39pilau
37:40and a bengali tomato salad and for dessert an orange and olive oil greek yogurt sponge orange blossom and
37:50honey syrup masala chai ice cream this is all for a place in the quarter final how much do you
37:55want
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 traditionally abuna should be a
38:09dry curry it's not a better big wet sauce we're looking for a nice hot chili kick off it should
38:16have
38:16good notes of cumin coriander through there i just hope i can get everything out i'm very adventurous
38:22today i need to taste all of the layers of that this can't just be a normal friday night dinner
38:31i think the yogurt and the orange cake sounds delicious it should be fluffy but also sharp
38:39but the thing i'm going to taste is the masala chai ice cream
38:44is she going to have time to infuse that tea and then frozen into an ice cream
38:50i did get it in quite late it might have to be like a whipped chai that's not an ice
38:55cream
38:57i've got two more traditional irish dishes to with my own modern twist on them to bring forward that's a
39:03lot to do i live right in the shores of strangford lock so i thought i would try and showcase
39:10some
39:10seafood the main course is pan fried cod creamed leeks buttery mash and irish black pudding bonbon
39:18and how much butter is going into this mashed potato a lot yeah and a lot of cream good answer
39:23yeah the best answer and for dessert pear and almond frangipan tart toasted almonds and an irish
39:30whiskey syllabub i'd like to hope they're worthy of the quarter final i'm here to give them all
39:36i want flaky translucent cod with a crispy skin well seasoned mashed potato it needs to be buttery
39:44it needs to be creamy and silky and smooth never have enough cream he's also given us a black pudding
39:51bonbon i feel like i'm going to a country house hotel in northern ireland and he's the head chef
39:56i'm trying to push hard and get it all done at the time adam's making us another time this cannot
40:02just be more of the same it needs to blow our minds in a completely different way don't forget the
40:08whiskey syllable is basically whipped cream with an alcohol and some sugar adam needs to be careful
40:14about how much whiskey he puts in a syllable if he puts in too much it will be overpowering can't
40:19do
40:27let's get it yeah oh it's an absolute dream to be back in the master chef arena and every year
40:32we
40:32see it getting more creative more delicious and you know i'm always hungry so can't wait to try it
40:39hey hi my advice to the contestant is always always cook something that you love to eat sprinkle with a
40:46little bit of creativity hi i always get tingles coming back to the master studio because it
40:54completely changed my life now i want to see the next masterchef champion cheers everyone nice to see
41:02you it'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
41:19little bit of a safe option it could either be a little bit confusing or the most wonderful soup
41:25i've had in a long time soup how are you looking scrambling i think the risk here is if he
41:32doesn't
41:32actually blitz the foam novel use enough of the agent to hold the foam then it could collapse into a
41:39pile of messy stuff i haven't been able to get a full mouth okay well you've got two minutes so
41:44you'd
41:44want to hurry up come on is it ready yes okay lenford let's go good luck thank you very much
41:57what is my phone manner hey hello hello cheers so i have here roasted pumpkin spice soup and i was
42:09expecting to put in a foam in there so what i have done was add a coriander leaf and also
42:16give it a little
42:16drizzle of lime to bring that flavor back in thank you very much thank you thank you
42:25flavor wise i feel like it's a great bowl of soup it's got a creaminess there's a nice warmth coming
42:31through it as well my vegetables some are sort of almost done some are a bit under done they're
42:36slightly under done for me so they've got a bit too much of a crunch and i think maybe that
42:41phone would
42:41have added that bit of zip that bit of acid that it could have done with i think there's really
42:46great
42:47layers of flavor inside the soup i can taste coconut i can taste a bit of ginger i can taste
42:52garlic i do
42:54like the heat of it but i'm missing the real caribbean feel of this soup i'm missing that foam
43:01lenford you've got 15 minutes get that ravioli on it's a big push it's a very big push
43:08aki and saltfish ravioli served in a creamy creole sauce it's clearly going for some kind of fusion
43:15here the main thing for this dish is going to be the pasta right we want it nice and thin
43:22it's got
43:23to have a little bit of al dente-ness to it do you think your ravioli's had enough it would
43:28be probably
43:28just about good will that sauce bring it all together with some nice spices and warmth okay let's go
43:39thank you i have here arkansas fish ravioli with creamy creole sauce thank you please enjoy
43:52that was another level i was scrambling i was running i've done as well as i could
44:05the sauce delicious and creamy love the chunky vegetables however the pasta is quite hard it's
44:13really undercooked the the bit i really love is the ackee and the saltfish you know that's the
44:17flavor in there that i want more of and it's comforting and it's heady and it's lovely i just
44:22feel like the filling isn't generous enough for me lovely ideas creamy sauce lots of cayenne lots of
44:29scotch bonnet ackee and saltfish filling is so delicious but it's ravioli's not cooked it's not
44:37under it's raw kristen you've got 15 minutes left holy smoke balls i love a steak tartare and i love
44:46the
44:46flavors of thailand thai food is all about that balance of sweet sour spicy salty kristen three minutes don't
44:57forget to forget to breathe why that's optional surely is it enough time to cure that egg yolk these
45:03fish sauce cured egg yolks are looking mighty pretty service i'm kidding do you want me to say that
45:10service service hello hello how are you doing so i have made a thai inspired beef tartare with a fish
45:23sauce cured egg yolk thank you thank you thank you i have to say it tastes as good as it
45:34looks there's all
45:36that freshness of all those thai aromats and then you've got that egg yolk that adds that richness the
45:41egg yolk is there to enrich the hosting 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 bird's
46:00chili's in there but they're very harmonious with the beef so you've got 50 minutes to go is your rice
46:07on yeah the rice is done people always think that a curry is really easy to make it isn't you
46:14really
46:14need that based and that layering of well-made spice paste okay kristen three minutes can tell that
46:22you've got children because you know how to multitask sorry do you want a snack make your sandwich if you
46:28like we're going to want perfectly cooked prawns there's nothing worse than an overcooked prawn where
46:33they start to go rubbery 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 rice
46:51that i cooked with ginger and lemongrass i hope you enjoy thanks thank you thank you well done
46:57time just flew by but i got something up which i think i'm happy with so i just really hope
47:04they like
47:04it the cooking on those prawns is spectacular they are so juicy really succulent and almost like a thai
47:15bisque with the sauce i actually get a fair nice amount of warmth beautiful flavor you just get that real
47:20here i think the sauce could do with a little bit more salt touch of sugar a little bit more
47:25lime in
47:26there so a little bit but not far off i think it needs a sweetness and sharpness just to pair
47:33with
47:33that heat and the creaminess it's missing the real robust flavor that normally kristen has been giving us
47:42an issue you've got 15 minutes left on your first call sorry i'm a bit shaky
47:46it's battle of the curries and battle of the prawns
47:52oh of course it all goes down to that art of spicing which is something that
47:57people pick up through generations it's not something where you throw it all into a pot and hope for the
48:02best you've got one minute she's adding those little touches in that really elevate the dish so putting
48:08that cumin through the rice those crispy onions having that salad on the side that kind of balances
48:14everything out right good luck
48:19thank you anisha today i've cooked king prawn buna and served with cumin pilau
48:27and a bengali tomato salad thank you so much thank you very much thank you thank you very much cheers
48:35bye bye well she can boona me anytime this is so good the prawns perfectly cooked the rice perfectly
48:45cooked it's fluffy it's well seasoned but what really gets me is that lovely warming multi-layered
48:53curry flavor that's sort of sweet and there's a bit of spice the star of the dish for me is
48:59that little
49:00salad just to add that little zing that little pop she's done an excellent job
49:06i love the cumin and 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
49:25there is a lot of elements on this dessert that sponge has got to be perfectly cooked that syrup
49:33has got to be perfectly balanced and not overly sweet three minutes i love ice cream i love masala chai
49:39i've never tried that so i feel like i'm too stressed to do the canal just put the are we
49:44getting soft
49:45served yes we're getting soft served today as of right now i want some good ice cream i don't want
49:52a creamy puddle slow down it was supposed to look a little bit differently but if it tastes good i'll
50:00be happy i think off you go off you go for dessert i've cooked for you an orange and greek
50:12yogurt
50:13sponge soaked in an orange blossom and honey syrup and it's served with a very soft super soft serve
50:22chai ice cream thank you very much thank you so much
50:27cooking for past contestants is so strange it's like i've just stepped into the tv because i've
50:33seen all of their faces before but i'm really happy i'm 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 serve potatoes for that bonbon we want it to be perfectly
51:32crispy looking good yeah but we don't want it to be dry in the middle good to go happy yep
51:38i am indeed
51:42today 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 thank you very much thank you the quiescent on that fish
51:55is just perfection it's just exactly what you want from a piece of cod the mash is really beautiful and
52:01smooth you've got the beautiful leeks which have been prepared really well i can taste some nice white wine
52:05going through there as well eats very well together i do not like the bonbons yes it's really really
52:13crispy but inside is a bit dry silky smooth mash really nice crispy bonbon nice and mustardy leeks
52:22with a little kick of acidity i think the fish is just undercooked adam certainly had the time to
52:26rectify that he just didn't check it okay 15 minutes okay thank you i love the classic pairing
52:35of pear and almond frangipan with crisp pastry what's not to like this glaze is marmalade and
52:43just a drop of water usually it's done with apricot jam but i'm just trying to do things a bit
52:47different
52:47i've never seen it paired with a whiskey syllable before you want a nice bit of heat from that whiskey
52:52how much whiskey is in this syllabub i can smell it from here there's a lot of whiskey in it
52:56yeah
52:57okay yeah good man thank you so guys i've cooked for you a pear and almond frangipan tart
53:06toasted almonds and an irish whiskey syllabub so please enjoy thank you thank you i'm proud of
53:14getting the food out this is a beautifully presented tart eight plates of food in one hour 15 minutes is
53:21no
53:21mean feed to us please adam loves his whiskey
53:29that pastry is amazing like something that you will get in a patisserie in a high-end restaurant
53:36and then generously filled with frangipan which i love and then that whiskey cream that we've got wow
53:45it's got a punch of whiskey in there i don't think i can eat that cream on its own but
53:51eaten with
53:51the frangipan perfect it's just top top quality you don't get much better really
53:59i'm astounded by how good his pastry is the whiskey syllabub is an assertive little number i feel a
54:05little unsteady on my feet i think the syllabub needs a little kiss of sugar to give it a bit
54:10more
54:11balance 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 and we agree with them prawn buna was
54:36so
54:37incredibly vibrant with flavors and that masala chai ice cream was it soft serve yes was it delicious
54:45yes so that leaves us with kristen lenford and adam kristen's thai beef tartare was superb but i think where
54:56she kind of fell short it was in her main course it was a little bit weak but overall i'd
55:03have still
55:04eaten the whole lot we were not the only ones impressed by adam today the dining room loved his
55:10dishes his cod was nicely pan fried just 10 more seconds maybe in the oven the frangipan was very
55:17professional looking i know you found the syllabub a little bit fierce me i loved it i really enjoyed
55:25lenford soup i thought it had a great layer of flavor in there it was a shame that he missed
55:30out on
55:30his lime and coriander foam lenford cooked us some really good ackee and salt fish but he misjudged the
55:39ravioli it was raw oh i really want a place in the quarter final how fun is this i would
55:48love to
55:48keep going i went in there today and i gave it my all and i pushed myself and hopefully it's
55:54enough
55:54to get through let's just keep the fingers crossed and if i do get the place yes i'm grabbing it
56:13wow it was a pleasure to eat all of your food today but remember one of you will be going
56:19home
56:23the contestant who will be leaving us is
56:32lenford
56:36it was brilliant thank you you should be so proud of yourself be very proud well done
56:44i am going to look back on this and i'm going to smile
56:47proud i got the white apron so this is not the end of a journey for me
56:52well done
56:56the pressure in here is massive i was happy to get everything up and to get a place in the
57:00quarter
57:00final is just amazing i definitely want to keep pushing now and i'm going to be ready for that next
57:07challenge i feel relieved and over the moon all in one it's like such a rush kicking in this kitchen
57:14and it's slightly addictive and i'm here for it
57:20next time it's the quarter final 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
57:45so
57:56so
57:57so
57:58so
58:11Transcription by CastingWords
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