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00:00.
00:18Here we go!
00:27Come on everybody, we've done this, let's go!
00:32What is happening?
00:34Have they got black aprons on?
00:35Yeah they do!
00:37Elimination from everyone.
00:38Oh what?
00:39I can see all the judges standing behind these little prep station work benches.
00:44Surprise!
00:46And I'm like, are we having a master class today?
00:50This week is all about family favourites.
00:54Yesterday we celebrated breakfast.
00:58Today we're celebrating dinner!
01:03We all know the feeling, it's a weekday.
01:06You come home after a long day and you need to whip up something for dinner.
01:12But time is not on your side.
01:16Well, we're here to help.
01:19These are our quick carbs!
01:21So, this is my lovely oven, baked pilaf rice.
01:29You need a pan, you need some oil, then you add an onion, slice through it.
01:38Oh that goes straight in!
01:39That's it!
01:40Then the same with the garlic.
01:42Crack them up.
01:43Oh, here we go.
01:43Keep the skin on.
01:44Maybe one or two.
01:46Very important garlic.
01:47A bit of salt.
01:49A bit of black pepper.
01:51And then straight away, your rice.
01:54When you cook your rice in the oven, the rice remains intact and separated and it's fantastic.
02:02Then you get your wine.
02:04Then, add your stock.
02:07Bring it to the boil.
02:08And then, for a good two minutes, what happens is the rice is swimming lovely.
02:12It's thickening.
02:13This and that.
02:14Then you put the lid on.
02:17In the oven at about 200 degrees.
02:22For the 10 minutes, I've got time to decide what I want to do.
02:25Yes, amazing.
02:26Good luck.
02:26Take the tip.
02:28Jean Kousseff's got his pilaf in the oven.
02:30I'm going to do a two-ingredient flatbread.
02:32I've got 200 grams of self-raising flour here.
02:36That's obviously going to give it a little puff.
02:39And because we've got no yeast, the Greek yogurt, which is 180 grams,
02:44that's going to give it a slight sourness, which you're replacing that flavour, the fermentation.
02:49So, get it on high.
02:52And you want to knead this until it comes together.
02:55Definitely, Andy's flatbread is really catching my eye.
02:58You're looking for a smooth dough, but it'll still be a little bit craggly
03:02because of the high hydration that we've used.
03:05The thing that really interests me about Andy's flatbread is, like, the speed of which he can make it.
03:09A bit more flour just for dusting, because it is quite a wet dough.
03:13And just roll it out.
03:14From having nothing to a really nice, fluffy flatbread in 10 minutes
03:18is really, really cool.
03:20Into a pretty hot pan, because we want the self-raising flour to hit and immediately puff.
03:27Alrighty, I'm making potato latkes, which is basically, like, the Eastern European potato rusty.
03:34All you need for about 10 latkes, two potatoes, cut them in half, put them through the grater on a
03:43blender.
03:45And what I do is for every two potatoes, I do one small to medium onion.
03:53So it adds this beautiful umami sweetness and just takes the whole thing to the next level.
03:58It's great fun to see the judges interacting with us, sharing some of their skills for the first time in
04:03the MasterChef kitchen.
04:05Got the drained potato and onion here.
04:08You just crack an egg in, and then just a little bit of a binding agent, like some breadcrumbs, a
04:14bit of flour.
04:15And then you just mix them.
04:18Traditionally, you would eat latkes fried in olive oil.
04:23You essentially just wait for those latkes to start going golden brown around the edges.
04:29Usually takes a couple of minutes when they're that size, and then you just flip them and it's about a
04:33minute, two minutes more.
04:35Nice.
04:36So, I'm going to make one of my favourite carbs.
04:39Noodles!
04:41We've got rice flour, tapioca flour, and then I'm going to add boiling water.
04:52And one tablespoon of neutral oil.
04:57There's no technique.
04:58You just want all those starches to bind together, and that's it.
05:01Wow.
05:03I have never seen that noodle technique that Poe was doing.
05:07I think it is genius.
05:09That's it.
05:09So it's no like knead or anything like that.
05:12It's just got to come together.
05:13Yep.
05:14So that's the texture.
05:16It looked like a marshmallow.
05:18You just want to like squish it.
05:21And I'm going to get a ricer.
05:24That's so clever.
05:28That goes straight into the water.
05:36I never realised that making rice noodles could be so easy.
05:39And as soon as it comes to the surface, I would leave it there for a few more seconds.
05:44It's a bit like gnocchi.
05:45It's done.
05:46You can just imagine them in a bowl of broth and just slurping them up.
05:49They look beautiful.
05:50Look at that.
05:51So obviously you can add anything to those.
05:55They're just waiting there for you to add flavour to.
05:57Woo!
05:58Well done.
06:00These are genius hacks.
06:02Et voila.
06:03This is my lovely oven rice.
06:05So I'm going to take every single quick carb I learnt here today and put it into my own dinner
06:10weekly rotation.
06:11And there you have it.
06:12Super easy, delicious, crispy latkes.
06:15It's genius.
06:16Two ingredients.
06:18Yogurt flatbreads.
06:19Can't get much quicker and simpler than that.
06:22Watching the judges make their quick carbs was really, really cool.
06:26But it's still an elimination.
06:29I can't imagine what they have in store for us.
06:32I'm still really nervous.
06:35I hope you're paying attention to the demos.
06:38Because we want you to use one of our quick carbs to cook a mid-week meal.
06:47There's no time to muck around though.
06:51Because you'll only have 36 minutes.
06:56Not a lot.
06:58Which is the average amount of time that a family spends making a dinner on a weeknight.
07:04It takes me like 36 minutes to even think about what I want to cook for dinner.
07:08Let alone actually cook it in 36 minutes.
07:11Oof.
07:12That's nothing.
07:15I've got some good news though.
07:17Pantry and garden, fully open.
07:20The bad news is though,
07:23one of you will be going home at the end of the day.
07:28It's time to get dinner on.
07:31Are we ready?
07:32Yeah.
07:32Your time starts now.
07:34Come on.
07:35Good job.
07:38Sorry.
07:39Go, go, go, go.
07:41Spot for the rice.
07:42Spot for the rice.
07:45I don't see any wording pens.
07:47I can't even think what I'm doing.
07:50It's really, really important to make a right decision on which quick carb to pick.
07:55You have to make sure that your carb goes well with your dish and you need to remember all the
08:00steps to make that quick carb perfectly.
08:02Oh my God.
08:04Have you done that competition before in 36 minutes?
08:08Yeah.
08:08I've done a 15 minute one.
08:10In 15 minutes?
08:11Yeah.
08:11What did you make?
08:12Dumplings from scratch.
08:13Wow.
08:13But I've burnt every finger.
08:15I didn't use any utensils.
08:17Come on, Lucy.
08:18Go, Lucy.
08:19Oh, I see some noodle ingredients there.
08:22There you are.
08:22Good job.
08:23For my quick carb today, I'm going to be using Poe's noodles.
08:27Always noodling.
08:28Always noodles.
08:29Come on, Lucy.
08:30Definitely pairing them with Asian flavors that I'm familiar with.
08:34And yeah, I'm also thinking like quick dinner.
08:37A lot of people just go straight to buying takeout for dinner.
08:41So I'm sort of thinking of creating a dish that's like a fake away style dish.
08:47What's on the menu, sis?
08:49Doing beef and mushroom noodles.
08:51You got this.
08:52You got this.
08:53This dish is quite simple.
08:55So there's only three elements of which are Poe's noodles.
08:59Then I've got my crispy beef and my sauce.
09:03The sauce is made with soy, honey, chili.
09:08Yeah, really just want to pack it with lots of umami flavor.
09:11And I really want that sauce to pack a punch.
09:13If that sauce is dull or lacks flavor, then yeah, I'm probably going home.
09:24Whoa, that's a big fish for 36 minutes.
09:27I forgot rice.
09:30I'm using Andy's flatbread.
09:32I'm making garlic parmesan crusted flatbread to go with my squid pudinesca.
09:37Whenever we're looking for a quick meal, we always go to pudinesca.
09:40So that's where my mind went.
09:43Hey, Bella.
09:44Hey.
09:44I see KitchenAid, soft-raising flour, flatbread.
09:47Yeah, flatbread it is.
09:48What are you going to do?
09:49Today I'm going to turn your flatbread into a bit of like a pizza.
09:53I'm going to do like a ghost cheese whipped cream topping.
09:56Okay.
09:56And some caramelized fennel and caramelized choked tomatoes.
09:59It's what I would eat on a weeknight.
10:00Okay, if you like it, I'm going to hopefully love it.
10:03Good luck.
10:03Yeah.
10:06You're okay, Lydia.
10:08Sorry, ignore my heavy breathing.
10:10My body's got definitely a big adrenaline hit right now.
10:15Emily!
10:16How are you doing, mate?
10:17What's your weeknight, Wanda?
10:18I am doing garlic prawns with a lot of veg.
10:21Got the flatbread going with some rosemary.
10:23You're flatbread-ing as well.
10:24I am flat-ing.
10:25Nice.
10:25Let's bring this home.
10:27All right.
10:30Woo!
10:31Come on, Belinda!
10:33Come on!
10:34It's just great cooking in here every day.
10:36And it's a challenge.
10:37And today is, yeah, it's a great one.
10:41Today I'm cooking chicken and rice.
10:43I do great chicken and rice.
10:45Everyone eats chicken and rice.
10:47I need some bowls.
10:48I really love pilaf.
10:50And I think that with some chicken and a really nice mushroom sauce
10:53would be fantastic.
10:55Really yummy mid-week dish.
10:59On a weeknight, I cook for my partner, Justin, and my daughter, Willow.
11:04I very rarely cook the same thing.
11:06It's been about three minutes.
11:09Just something really yummy and simple.
11:12And a spoon.
11:15I've had many career paths from recruitment, retail, bank manager, cabin crew, marketing.
11:25But I've been dreaming about being in the food industry for 45 years.
11:30It's never too late.
11:31It's never too late.
11:32And my food dream is to open a cooking school.
11:34And now it's my time to follow my dreams.
11:38Oh, my God.
11:38That's gone everywhere.
11:40The competition is very stiff.
11:42I thought I knew a lot about food.
11:43But these kids, they are amazing.
11:46They are blowing my mind.
11:49I'm concerned that my dish is too simple.
11:52Far out.
11:53I'm having a total mind fart.
11:55So it's like, oh, my God.
11:56Do I pivot?
11:57Or what do I do?
12:00Far out.
12:00I can't even think what I'm doing.
12:02You know what?
12:03The flatbreads are really quick and easy and tasty.
12:07Right.
12:08Well, I've totally pivoted.
12:09I was going to do something.
12:10And I'm doing a flatbread burger, smashed burger.
12:13Belinda.
12:14Hello, JC.
12:15Tell me, what are you doing?
12:16I'm doing a smashed burger.
12:19So you changed your mind?
12:20I did.
12:21Why?
12:21Because I thought chicken and rice would be too simple.
12:24I just thought, I'll make a burger.
12:26A smashed burger?
12:27Yeah, so using the flatbread, putting the meat on, then cheese, and then there'll be a pickle,
12:31a burger sauce, and some chiffonade lettuce.
12:35Did you think you made the right decision?
12:37I hope so.
12:37From my rice to Andy bread.
12:39Oh, well, we'll know soon, won't we?
12:41Good luck.
12:42The goal is quick and delicious.
12:45Only 30 minutes to go.
12:46Come on.
12:48Come on.
12:48Keep going.
12:50Smelling good, Casper.
12:57Woo!
12:58Come on alone.
13:00In my house with weeknight dinners, it's me and my partner.
13:03Ashley.
13:04So if I'm cooking, I'm cooking for two people usually.
13:07I'm out on a walk with Ash.
13:10Hi.
13:11I'm Ashley.
13:12My partner and roommate.
13:15Yes.
13:16Fiance.
13:16Fiance.
13:17If I was to cook a weeknight dinner, I would probably be cooking for an hour minimum.
13:22I obviously love eating and cook Nigerian food.
13:25I'd make it leisurely.
13:28When I got music in, I'm not really trying to be that fast.
13:33But not today.
13:35I'm using Andy's quick flatbread.
13:37I'm going to do some lamb kofta with a tzatziki.
13:42You got this.
13:42You got this.
13:43Plenty of time.
13:44While the bread's doing this thing in the stand mixer, I move on to the kofta.
13:48I want to put the spices that are going to take it into the Middle Eastern realm.
13:52So I'm going in with some coriander, with some cumin, and with a little bit of paprika.
13:58I love it.
13:59That looks amazing.
14:00It smells really good.
14:01I look back at the stand mixer, and I look in, and there's just this kind of, like, stickiness.
14:06It's just really wet.
14:08I'm not sure what I've done wrong here.
14:10I am starting to get pretty stressed.
14:14I really want this bread to be resting by now.
14:18I don't even have anything to rest.
14:20It's not coming together.
14:22Oh, my God.
14:27Alalu.
14:28Hello, Andy.
14:29Is that your flatbread, Dad?
14:30Yeah, it's a bit wet.
14:31Right.
14:33I'm hoping that it comes together.
14:36Mate, you got some problems to solve?
14:47We're at the halfway point.
14:49No time to waste.
14:5118 minutes to go!
14:53Come on!
14:55I went with Andy's flatbread, but it's not coming together.
14:58It's just really wet.
15:01I'm not sure what I've done wrong here.
15:02There's 18 minutes left.
15:04We're halfway through, and the dough doesn't look to be improving.
15:06Come on, Alalu.
15:07The flatbreads are so popular today.
15:09The person next to me, she's nailing the flatbread.
15:12Looking good, Emily.
15:13I'm trying.
15:14And I'm starting to really worry.
15:16This is an elimination cook.
15:18I know I have to start again.
15:20But I'm way behind schedule.
15:23At this point, I'm wanting to really be focusing on the land kofta, and so I'm now splitting my
15:28attention between two things.
15:30Oh, my goodness.
15:31I am starting to get pretty stressed.
15:38I am making a prawn moylee with a flatbread.
15:43A moylee is a southern Indian dish from the Kerala region, and it's a really fresh, coconutty,
15:50lightly spiced curry.
15:53Nice, Petro.
15:53Good pace.
15:54The curry is one of the most important elements, but they have put quite a big emphasis on
16:00the quick carb today.
16:01So I'm hoping to stick out from the crowd here by incorporating my own twist to the flatbread.
16:05And the flatbread is going to have some cumin seeds and some fenugreek leaves as well.
16:11The flatbread is going to taste great on its own, but together with my moylee, it's going
16:17to make everything better.
16:18Nice, Petro.
16:19I really need to start getting my move on now with the curry.
16:24Prawns, it's probably not the number one protein used traditionally in this moylee, but prawns
16:30have a super quick cook time, so I'm going for it.
16:33Aaron, tell me when it's 10.
16:35Yeah, will do.
16:39Man, that smells divine.
16:42Thank you, guys.
16:43I'm making rice with Indian spices.
16:46I'm going to pair that with a broad curry.
16:50Weeknight, there's always rice and a dish, so that's what I eat.
16:54So the rice makes complete sense to me, and I love, love curries, too.
16:58Ayuna.
16:59Yeah.
17:00Tell me, what is your dish and what is your carb?
17:02I am making flatbread and some soup.
17:06It's going to be some white bean, pavolinero.
17:09Wow.
17:09Good luck, yeah?
17:12Lots of flatbreads.
17:13Oh, we've got latkes over here.
17:16I'm going to be making Sofia's Fritter Things.
17:18I'm going to pair that with a romesco, a tahini yogurt, a chimichurri, some roasted pine nuts,
17:24and some fresh pamingo.
17:25Hoping to kind of use a potato a little bit like I'd use a steak.
17:29I'm trying to build my dish around the latkes.
17:33I really like the style that it's kind of a base that you can build from.
17:36I think that's what all the best carb meals are.
17:39They're not there to star the show, but they're there to elevate all the other elements in the dish.
17:44Ooh.
17:46That's right, that's flavour.
17:48Yeah, true.
17:50Ooh.
17:51Weeknight dinner at Annabelle's house looks like a lot of people in the kitchen,
17:56all trying to compete for space.
17:57We've got my brother cooking his high-protein dinner.
17:59We've got my sister cooking her meal and then I'm sort of like tagging into that.
18:03Cup, cup, cup.
18:04Come on, Annabelle!
18:06It's usually something simple protein, a little bit of veg on the side,
18:09and maybe some kind of carbohydrate.
18:11Yes, Annabelle, come on.
18:12Rough chop, rough chop.
18:15Today I'm making pan-fried barramundi and Sri Lankan sambal
18:18and John Kristoff's pilaf rice.
18:20Rice is my kryptonite, so I don't know why I'm actually cooking it today,
18:23but it went with my dish idea, so I was like, I've got no choice.
18:26Now I'm working on my aromats to go with my spice paste for my sambal.
18:30Shit.
18:31There's lots of different sambals in the world.
18:33Today I'm going to be using a coconut sambal that I've had in Sri Lanka,
18:37so it's like toasted coconut that's tossed through this beautiful spice paste
18:41that's got lemongrass, it's got ginger, it's got garlic, shallots,
18:45it's got a bit of heat from some chilli.
18:46It's really yummy.
18:49So I think it'll go really nicely with the barramundi.
18:52That's it, Annabelle, nice.
18:54I'm filleting that fish and far out, I've never filleted a fish so quickly in my life.
18:59It's crazy what a bit of time pressure and determination will do.
19:03Yeah, beautiful, beautiful.
19:06I get a couple of fillets off that I'm really happy, I have a feel, there's no bones in it
19:10and I just whack them in the hot pan.
19:12I've never cooked a piece of barramundi this thick
19:15and I am praying that that is enough time to get this fish cooked perfectly all the way through.
19:22That flatbread's looking good, Bella.
19:26Ooh, it smells so good.
19:30Smells great, Vin.
19:33Yeah.
19:34I'm making some spice lemme collets with a tzatziki-style sauce
19:38and a rocket and walnut and grape salad.
19:43I'm learning from the best.
19:45If I was at home cooking a family dinner,
19:48I'd probably be using like a barbecue or something that's really high heat
19:50and really quick to go with that concept.
19:53In my lamb marinade, I've got some smoked paprika in there,
19:57some oregano, just to try and get those smoky flavours in there.
20:01Hi, Vinny.
20:02Hi.
20:02What carb are you using?
20:03So I'm using Annie's flatbread today.
20:05I love both your carbs, but...
20:09I'm also putting a bit of smoked cheddar in the flatbread too.
20:13I love that you're customising it,
20:14but you're comfortable with adding the smoked cheddar, you know how that will behave.
20:17I just know I've got to watch the dough, you know what I mean?
20:19Yeah.
20:19Like not make sure it doesn't go too gluey.
20:21Yeah, yeah.
20:21Vinny, we know you know flatbread.
20:23Let's just hope that this one is good enough to keep you from going home.
20:26Yeah.
20:26Good luck.
20:27My dream is open up in a panini shop and like having cheese and bread,
20:31if this works out, it'll be really, really cool.
20:33Nice, Vinny.
20:36I want to get my lamb and the flatbread really nicely charred on the outside
20:39and still cooked really well on the inside.
20:41It should taste like a barbecue.
20:45Yes, Vinny.
20:46Get that char going.
20:48Okay, guys.
20:50Eight minutes to go.
20:53Keep on going.
20:57If you could sell that smell, you'd be very rich.
21:03Come on, Vestra.
21:04Come on.
21:05Shit.
21:08I've only gotten one flatbread out and I've only got eight minutes to go.
21:13I haven't even gotten started on my curry sauce yet.
21:18And I'm thinking I might run out of time here.
21:21Oh, my God.
21:23This is do or die now.
21:25Go, go, go.
21:26This has to work.
21:27Otherwise, I'm not going to get a plate up.
21:30Oh, a little speed run.
21:32That was fast.
21:33I didn't even see him.
21:35We forget it's an elimination.
21:37Yeah.
21:52Come on, Vestra.
21:53Come on.
21:54Ooh.
21:55Ooh.
21:55Be careful, Jackie.
21:57Whoa.
21:57Time is flying.
21:58People are running.
21:59There is a lot going on.
22:01And I'm nervous.
22:03Let's go, Lalu.
22:05I've got the tzatziki and the lamb.
22:07Pretty much good to go.
22:10But I couldn't get my bread dough together.
22:12I had to start again.
22:14I'm hoping that it comes together.
22:16And that second batch of dough also looks rubbish.
22:18And there's no better than the first.
22:20I definitely don't have time to make a third dough.
22:22I've got to go with what I have.
22:24Adding some flour to it.
22:25Seeing if that helps.
22:28Getting the flour on the rolling pin.
22:29I'm getting it on my hands.
22:30I'm just trying to knead the flour in.
22:33And it's starting to actually resemble something
22:35like a regular flatbread.
22:37Yes!
22:39I start to maybe have a little bit of hope.
22:42Okay, guys.
22:43Five minutes to go!
22:45Come on!
22:46Let's go!
22:47Five minutes!
22:48Oh, yeah!
22:49Oh, look at Grace's monster flatty.
22:59Oh, good colour.
23:00I'm in Lukey.
23:01Come on.
23:02I'm still doing the Romesco and the Chimichurri.
23:05But I'm really pushing for time here.
23:07So little time.
23:08It's incredible.
23:10Look at you go lose.
23:12Come on.
23:13For my fake away dish, I've got my beef,
23:16which is coming out the oil.
23:17It's really nice and crispy, which I'm happy with.
23:19My sauce is coming along really well.
23:21To be honest, when I make noodles at home,
23:23I just throw in whatever sauce is in my cupboard.
23:26But I'm in the MasterChef kitchen and cooking for my life
23:29to not go home.
23:30So I need to pay attention to this sauce
23:32and really balance all those flavours.
23:34That perfect balance of life.
23:36Umami, salty, sweet, sour as well.
23:39And then just like a nice chilli here.
23:42All right, Aaron, you ready?
23:43I'm ready, I'm ready.
23:44The last thing that I need to do...
23:46Come on, use the muscles.
23:47Use the muscles.
23:48Is to make Po's noodles.
23:51A little bit more.
23:51A little bit more.
23:52A little bit more.
23:56A little bit more.
24:04Before I came here I cancelled my gym membership
24:06but now I'm realising I should have probably kept it.
24:09That was way too hard.
24:12Where is my goddamn brush?
24:14Here.
24:15Right.
24:15There's still so much to do
24:17and it's just like, where did that time go?
24:20It's crazy.
24:21Okay, I'm getting my flatbeds...
24:22Flatbeds?
24:23Flatbreads ready?
24:24So I start cooking my burger patty
24:26and I get my flatbread on to start cooking that as well.
24:30You got this.
24:31I am really worried
24:32because I really want to get some colouring on this beef
24:34and it's just not happening.
24:36Have I got everything?
24:37I don't even know if I've got everything.
24:39I'm trying to get everything on the plate
24:40so I want the chiffonade lettuce on there.
24:42I'm picking up the pickles and draining out the liquid.
24:44I'm scraping the burger sauce into a bowl.
24:47I know I had a brush somewhere.
24:48I am getting so stressed.
24:50My time is running out
24:51and I just want to get this dish done.
24:57You're racing the club!
24:59Two minutes to go!
25:00Two minutes to go!
25:03Guys, not long!
25:05Woo!
25:06Oh, looking good, Lydia.
25:09Deep breath, Bella.
25:10You've got this.
25:12Holy shit.
25:14How's it?
25:16More.
25:17More stock or longer in the oven?
25:19Longer in the oven or maybe just stand.
25:21Yeah, let it like steam and like do its thing for a bit.
25:24Yeah.
25:24I'm really happy with the flavours of the sambal rice.
25:27I'm just going to leave it in the hot pot and hope that that residual steam gets it to perfect
25:31because it's just al dente at the moment.
25:33All right.
25:35I'm looking at my fish in the pan and I've got a test piece which I take out.
25:38I'm hoping to see perfectly cooked flesh and it's still raw.
25:49It's not even close to being cooked.
25:52Holy shit.
25:58All right.
25:59Let's go do my salad and plate up.
26:02So I'm looking at my bread.
26:03It's got a really good char on the outside which I'm pretty happy with.
26:06And I want it to be fluffy on the inside with those oozy pieces of cheese that I put in
26:10there.
26:10So when you rip it, it's got that nice stretch.
26:13Yum.
26:14Oh, yes.
26:16But at this point, I'm like, is that going to be cooked on the inside properly?
26:20It was a really wet dough, you know.
26:22It didn't have a lot of time in the pan because I hit it so hard with that heat on
26:25the outside
26:26so it would overcook if I left it any longer.
26:28So I'm just hoping that it's cooked all the way through.
26:30Final push!
26:3130 seconds!
26:3330 seconds!
26:34Get it on the plate!
26:37This cook has been absolutely crazy.
26:40I don't know how I've managed it, but I've gotten two flatbreads and my curry done.
26:45I just hope I've done enough.
26:49Time's up in 10, 9, 8, 7, 6, 5, 4, 3, 1.
26:583, 2, 1.
27:00That's it, everybody!
27:04Good work, man.
27:08Oh, man.
27:10That was a hectic one.
27:14You want to go again?
27:15Yeah.
27:15Good job.
27:17That was definitely super chaotic.
27:19But, yeah, I got everything on the plate.
27:22But the reality is someone is going home today, which is really scary.
27:26Just fingers crossed it's not me.
27:30I'm looking at my burger.
27:31I'm thinking, why didn't I just go with chicken and rice?
27:33I should have just gone with my gut.
27:35Straight up.
27:37I didn't get the cheese on.
27:39The meat's not how I want it.
27:42Um...
27:43Yeah.
27:43Not good.
27:48No words.
27:50Yeah.
27:51I just want to stay.
27:52Having so much fun with everyone and learning a lot.
27:55And, yeah, it'd be good to stay.
28:03First dish we'd like to taste...
28:09Annabelle!
28:15I feel sick walking up to the judges.
28:18I'm just unsure about my rice.
28:21I'm just readying them to cut into this fish and it be raw.
28:27I am preparing that maybe I will be going home today.
28:39Right.
28:40Annabelle, tell us, what have you made?
28:42I have made a pan-seared barramundi with Sri Lankan sambal and your pilaf rice.
28:49So, why did you use my rice idea?
28:53I'll be honest.
28:54I don't know why I did that because when I was filling out my MasterChef application,
28:59it was like, what is your weakness?
29:00And I wrote rice.
29:03I trust your recipe.
29:05I think you did a really awesome demonstration and you're a fantastic cook.
29:12Can you say that again?
29:17Do you think the fish, looking at the thickness, is going to be perfectly cooked?
29:22I'm a little worried about the fish, to be honest.
29:24I think, if anything, it might be a bit under.
29:27It was like a big piece.
29:29The quickest way to find out if your fish will be perfectly cooked is just to take off the skin,
29:35like so, and see if it's removing without forcing it.
29:41And if it does...
29:45Perfect.
29:46Look at this.
29:52I'm going to give you the barramundi.
29:53It's not my favorite fish.
29:55What's your favorite fish?
29:59My favorite fish?
30:00You want to know which one it is?
30:01Please.
30:01It's today.
30:06That is unbelievable.
30:09This is extraordinary how you've managed to end up with a rice cooked so well.
30:15Really?
30:18Yours is chewing, it's soft, it's taking on all the flavors together, and your fish is cooked perfectly.
30:26Annabelle, if you served me that up on a weeknight, I would be stoked.
30:32It is so packed with flavor.
30:35And the sambal in that rice, oh my god, it's blowing my mind.
30:39It's so delicious.
30:40And I love that you used something that was so wildly different to what Jonkastof demoed and just did your
30:47own version of it.
30:48That coconut sambal and rice combination is legit.
30:52And I'm thinking, like, you could have that with so many different things.
30:56Super versatile mid-week or not mid-week.
30:59I'm seriously stealing that.
31:00Yeah.
31:05I thought I was in trouble.
31:08Pat, we'd love to taste your dish next.
31:12I've made a pan-fried squid on a pudonesca sauce and garlic and parmesan crusted flatbread.
31:21Pat, squid is like butter, mate.
31:24You could not have executed that better if you tried.
31:28I loved it.
31:30Aliona.
31:30I've made white bean and carvalanero soup with pancetta and flatbread.
31:4036 minutes is actually not a long time to make a bowl of soup.
31:44But the amount of depth you've packed into that is amazing.
31:48It is so delicious, so hearty.
31:50So well done.
31:54Caspar.
31:54I've done a baked pasta and some garlic flatbread.
31:59Caspar, really tasty pasta bake.
32:01I love all the different layers of spice in there.
32:04It's quite fiery.
32:05It's got a bit of a kick to it.
32:07And I like that because you've got the carb of the pasta to sort of balance it out.
32:12Jackie!
32:13I've made a sesame peanut noodle with pork and I've obviously chosen to use your noodles today.
32:19Jackie, the noodle work was really lovely.
32:22You've got a really good length on them.
32:23They're really nice and bouncy.
32:25And I really loved your pork topping as well.
32:27Thanks.
32:28Luke!
32:37I've made your latke with romesco sauce, chimichurri and toasted pine nuts.
32:58Middle Eastern latkes, is that what we're going with?
33:02Yeah.
33:04Okay.
33:05Yeah.
33:05Apart from chimichurri being from Argentina.
33:08Yeah.
33:09And romesco being from Spain.
33:11It is so delicious.
33:14No, but in all honesty mate, I don't care where you get things from as long as it is delicious.
33:19And you've come up with a really, really tasty weeknight dish.
33:24You've kind of bridged a whole bunch of cultures in a way that I think is actually really successful.
33:30Your romesco sauce is delicious.
33:32I love that nuttiness to it, the texture of it.
33:36Thank you very much.
33:39Petro, you're cooking mate, let's go!
33:42This cook has been absolutely crazy.
33:45I only had about eight minutes to make my moily.
33:49I just hope that there's been enough time to develop the flavours in this curry to save me from elimination.
33:59Petro, what have you cooked for us?
34:02I've made a prawn moily with flatbread, which I've spiced with toasted cumin seeds and fenugreek leaves.
34:10Ooh.
34:11Should we taste?
34:12Yes.
34:29Let's break this down.
34:33The prawns.
34:35Like, unbelievable cook on the prawns.
34:38Oh.
34:39Okay.
34:41I was expecting a massive twist there.
34:44The sauce.
34:46The sauce.
34:46That is a weeknight wonder if I've ever, ever had a curry sauce.
34:51The flatbread.
34:53Beautiful, beautiful cooked throughout.
34:55Put that all together, Petro.
34:57So, your dish is an absolute cracker.
35:01Yeah.
35:07Petro, this moly is unbelievable.
35:12Rich, gentle, in the same time, very well seasoned.
35:16The turmeric is really giving that, that look.
35:20You know, take me, take me.
35:22So, basically speaking, holy moly.
35:27Thanks, guys.
35:30Oh, my God.
35:31Good job, mate.
35:33Ulalu, you're next.
35:36Having to start again with the flatbread menhaya kofta,
35:41which I've been kind of half paying attention to,
35:43I haven't even really had a chance to try it.
35:46I'm just hoping that I have done enough today.
35:58Ulalu, what have you made us, and which carb did you use?
36:02I've gone for Andy's flatbread,
36:04and I've made you some lamb kofta with tatiki.
36:23Ulalu, I think the bread's actually fine.
36:26I think the texture is actually fine.
36:28Mine's quite fluffy, so I think all your struggles paid off.
36:32I think, for me, the problem in the dish lay in the kofta.
36:36The mince that you've used is just very lean.
36:39It's very unforgiving, so if you overcook it a little bit,
36:41it ends up very kind of grainy and dry.
36:44It's probably not your best work.
36:46It's not.
36:49You struggle with the recipe for the flatbread,
36:51and I feel like it's just been this domino effect
36:54into every other element.
36:56The kofta, there's hints of flavour there,
37:00but I think it just got absolutely annihilated with the cook on it.
37:04I'm really worried for you today, mate.
37:06Thank you. Good luck.
37:10Okay, next cookbook.
37:12Min.
37:14So, I've made you a Malaysian mamak-style prawn curry
37:18and pilaf rice.
37:20Your prawns are cooked lovely,
37:25but your rice is just a little bit undercooked.
37:29I agree.
37:31Bella!
37:31Today, I've made you caraway flatbread
37:34with a whipped goat's cheese,
37:36caramelised fennel and cherry tomatoes.
37:40Bella, first savoury cook?
37:42Yeah.
37:44I thought that everything was quite sweet,
37:47but you've got a really good palate,
37:48so you've managed to balance it all.
37:50If you had hit it with a little bit more acidity,
37:54it would have just lifted it a little bit.
37:56Emily!
37:57I've made garlic prawns with an Asian twist,
38:00and then I made a flatbread with a little bit of oregano.
38:06Your prawns are pretty well cooked.
38:08You've butterflied them really beautifully.
38:09The bread's got a nice flavour to it.
38:11I'm just not sure that it has a purpose here with the prawns.
38:15I think if they were saucier,
38:17then, yeah, I can absolutely get around the mopping.
38:21Great!
38:22I've made a tagliata beef salad on flatbread.
38:27Hefty!
38:28I'm kind of here for, like, the open sandwich,
38:31Italian burrito bowl-y, like, thing
38:33that you've just put in front of me.
38:35I think the cook on the steak is beautiful.
38:37Maybe a bit more seasoning next time when I send it through the roof.
38:41Lydia.
38:42I'm calling that steak and onions.
38:45We've got a horseradish labneh, and we have a flatbread.
38:48The cuisson on the beef is perfect.
38:51Where I'm not sure about the dish is the sauce.
38:54I do feel it's a little on the sweet side.
38:58Next dish we'd like to taste is Lucy.
39:03It's really scary to serve Poe's noodles to Poe.
39:08Yeah.
39:09This is my fake-away noodles.
39:13My elements for this dish are Poe's noodles.
39:16Then I've got my crispy beef and my salty and sweet
39:20and sour and spicy sauce as well.
39:35Lucy, you've done a great job of the noodles.
39:37They're really nice and springy,
39:39and I love that you dredged the beef and deep-fried it,
39:42so that gave that another extra texture.
39:45And then you get to the sauce,
39:48which is amazing.
39:55You've just done such a great job of balancing all the sweet,
39:59salty, and nice heat of vinegar as well.
40:01I think you've done a brilliant job.
40:05Lucy.
40:09You know what I just did?
40:10No.
40:11Hama, you've nailed the bread.
40:14Oh!
40:19Everything is well balanced.
40:21There's a kick.
40:23It's sweet enough.
40:24It's very well seasoned.
40:26Thank you for this beautiful dish.
40:28Wow. Thank you, guys.
40:36Next up, Belinda.
40:42I had envisioned a really juicy, tasty burger.
40:46It's something you bite in,
40:48and the juice literally drips down your face.
40:51But...
40:52I feel like mine is not right.
40:55But I'm still walking up there with a big smile on my face
40:57and hoping that something, somehow,
41:00is going to make this taste great.
41:04Belinda, 36 minutes on the clock.
41:07Yep.
41:07What did you make?
41:07I've made a flat bread smashed burger with a pickle
41:13and a burger sauce and some lettuce.
41:15Right.
41:20Right, shall we dig in?
41:41I'm going to start with the positives.
41:42I think your bread was done pretty well.
41:44It was quite thin and pliable.
41:46Although the bread's good,
41:47it didn't make me want to go down the flat bread alley
41:51for my next burger.
41:53So I'm struggling with the conception of the dish as well,
41:57and I'm struggling with the execution.
41:59What's let it down for me is the patty.
42:02Yeah.
42:02You know?
42:03A smash burger lives and dies
42:05on hard caramelisation of the beef.
42:08And there was little to none, unfortunately.
42:13Oh, Belinda, this is a bit of a toughie for me.
42:15You know, you want to go hard and fast
42:18with a smash patty to get that caramelisation.
42:22Without that hard and fastness,
42:23it makes the meat taste a bit like it's been steamed
42:26and there wasn't heaps of seasoning in there either.
42:28So it was quite tough, quite rubbery,
42:30and also a bit dry.
42:32Yeah.
42:35I am sad.
42:38And I've got to be honest with you,
42:40I'm very disappointed.
42:42Yeah, me too.
42:45Thanks, Belinda.
42:52Next up, go Vinnie.
42:58Looking at my plate,
42:59it looks really, really good.
43:01If I got served that for my weeknight dinner,
43:04I'd be pretty happy with that.
43:06But there's always the doubts in the back of your head,
43:09especially on Black Apron Day.
43:12The most underwhelming dish is going to go home today.
43:14I really hope it's not going to be me.
43:24Vinnie, what's the dish?
43:26I've made some quick spice lamb cutlets,
43:28yoghurt sauce and rocket walnut and grape salad
43:32and your flatbreads.
43:34I put some smoked cheddar in there
43:35just to get a bit of a smoke barbie vibe.
43:38Right.
43:39Should we toast?
43:40Yes.
43:47It's an interesting texture.
43:54See how your lambs cook.
43:59It's quite pink.
44:03That one will be okay, I think.
44:05I guess it's a little...
44:06That one's good.
44:17Vinnie, some smashing flavours on this plate of food.
44:21I think the herb and yoghurt sauce
44:23with that dill, cucumber,
44:25it's really fresh, really light,
44:27perfect for midweek.
44:29The lamb, there was one smaller cutlet
44:31and it was cooked really nicely,
44:33more to medium.
44:35The bread...
44:37It's really doughy.
44:39Okay.
44:40I thought, oh, smoked cheddar inside a dough.
44:43That makes sense.
44:44It's added more moisture
44:45and more fat content to the dough,
44:48which is a real worry.
44:51Visually and in terms of flavours,
44:53it really does look like something
44:54you've made on the barbecue.
44:56Like, you've got your char down,
44:58but then you've just suffered a bit
45:00on the actual cooking.
45:01And as it stands,
45:03your lamb's a little under,
45:05and your bread's a little under as well.
45:08So, it's gonna be interesting to see
45:10whether flavour's enough to keep you here.
45:14My heart just sinks.
45:17Two of my elements are undercooked.
45:20I'm thinking this is probably gonna be my last cook
45:22in the Master Chef kitchen.
45:35Before we get into the bad news,
45:38we want to give a special mention
45:39to the weeknight wonders that impressed us the most.
45:46Annabelle.
45:47Annabelle.
45:53Lucy.
46:00And...
46:02Petro.
46:09Excellent job, you three.
46:11You are not going anywhere.
46:15Sadly, some of your dishes missed the mark.
46:19If I call your name, please step forward.
46:22You're at risk of going home.
46:27Alalu.
46:36Belinda.
46:43And...
46:45Vinnie.
46:51All your dishes, they had flaws.
46:54So, it came down to the quick carb you chose,
46:57and how well it went with your dish.
47:01And, unfortunately,
47:03that means...
47:05you're going home.
47:10Belinda.
47:14I'm so sorry.
47:15That's okay.
47:17I didn't cook good today,
47:18so I feel I deserve it.
47:22Um...
47:24And that's hard,
47:26because I would really love to have been able to
47:30cook a really good dish today
47:32that I could go out and be proud of.
47:37Linda, this is never easy.
47:39You've shown us heart,
47:40and you've really pushed yourself.
47:41I really hope you're proud of what you've achieved here.
47:44Have you loved being in the MasterChef kitchen?
47:46I have.
47:47Meeting you guys, meeting everyone here,
47:49it's been fantastic.
47:51Watching what everyone's doing has just blown me away.
47:54Like, if I had to pick anyone who is win right now,
47:57I honestly wouldn't be able to pick,
47:58because the talent and it goes like this,
48:00it's such a curveball.
48:01So, yeah, it has been fantastic.
48:04Belinda, I'm afraid it's time to say goodbye,
48:06but please keep that dream alive.
48:08Promise. Yes.
48:15I've been watching MasterChef since series one.
48:18Well, hell, I'm on the show,
48:20so, um, you know, dream accomplished.
48:22And to all of you, thank you.
48:25And I've learnt that I would like to now
48:29try and take my cooking to another level.
48:31Oh, I'm so glad you two are still here.
48:34I'm gonna meet you guys.
48:35I don't think you're ever too old to start again.
48:40Give it up for Belinda, everybody!
48:43Yay!
48:46I've had eight career paths,
48:49and, you know, let's make it number nine.
48:55Tomorrow night...
48:56Lift your legs now!
49:00Their first team challenge will be an enormous feat.
49:05We want two mains, three sides,
49:08plus something sweet.
49:10Can they work together...
49:12This is craziness!
49:13...to pull off a MasterChef-worthy family feast?
49:18We're not at home anymore.
49:19No.
49:19We're in the MasterChef kitchen.
49:20I'm so sorry.
49:21I don't want me to be the reason you're going home.
49:28I'm so sorry.
49:31I'm so sorry.
49:33Where's the Miner?
49:33We're out of the hallway,
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