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MasterChef Season 22 Episode 9
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00:01it's the MasterChef quarter-final and this week six best cooks are back
00:10getting to the quarterfinals was the dream and now I'm here I want to go all the way
00:15every road the stakes get higher right I feel absolutely excited it's scary at the same time
00:25tonight they face two tough challenges designed to test them even further first they will have
00:33to invent a dish from scratch around a weekend staple that is an absolute winner gorgeous before
00:41cooking to a brief set by esteemed restaurant critic Jimmy Famurewa whoa now I believe in
00:49myself a lot more I want to go further in the competition I want to win it everyone's
00:54up in the game so I've got to pull something out of the hat I feel absolutely ready I'm ready
01:01to cook
01:02they better buckle up because we are about to kick into fifth gear sharpen the knives it's quarterfinal
01:09time
01:29welcome to your MasterChef quarterfinal you are now fighting for a place in knockout week three of
01:39you will go through which means at the end of today three of you will be going home this is
01:46an invention
01:47test we're asking you to use your imagination and really impress us we want you to make us
01:55the best brunch ever now this is certainly no time for a soggy bacon sandwich brunch is a decadent once
02:06a week treat to help you create this wonderful brunch dish we'll be opening the MasterChef market
02:21you'll find all the ingredients in there to cook us something fabulous show us why we saw potential in
02:29you you have 90 minutes to make the best brunch dish of your life come up and get your ingredients
02:41grace I love brunch this is a main course that you'd find on the lunch menu it has to have
02:49breakfast vibes
02:50it's kind of in my wheelhouse I love messing around with brunch I love entertaining you know
02:57yeah we don't really do much brunches in Brazil so I'm trying to come up with something good
03:04definitely keen to impress I think there's loads of options here you definitely can do something special
03:09I've got to ensure that this is really flavoursome I'm trying to pack those flavours in that's what
03:14I'm hoping for it cannot just be some bangers and eggs and toast we are not looking for safe
03:20we are looking for a showstopper it's going to be a really tough challenge this invention test so as
03:26soon as it was announced I was kind of scared I feel like I've got a dish that is good
03:32hopefully
03:32hopefully it should be good Antos has shown us classic polish cuisine but with a creative twist what I like
03:45about Antos is food is we get big bold flavors and a general sense of surprise oh my god that's
03:52so
03:53sexy the boys got proper skill this is the kind of competitor that we really welcome because you never
04:01know what you're gonna get the key to success is enjoyment and relaxation the looser I am the better
04:09I perform in general so if I can go in there with confidence I think that's where I'll perform best
04:17Antos tell us what's your brunch dish so I'm gonna make drunken beans for you so it's kind of
04:22Mexican inspired with a lot of cider a lot of lime and a lot of spice with a few kind
04:28of exciting bits
04:29a carb of some sort so it's still up in the air yeah we'll get there he's taking cannellini beans
04:38he's putting cider into them cider can have a real kick it can be quite tart when you reduce down
04:44the
04:44liquid I don't want to only taste the cider I really want to taste those beautiful Mexican flavors sweet
04:51paprika some lime zest lime juice and you know fresh herbs but he's still piecing it together been seeing
04:59these Mexican dishes cropping up on brunch menus more and more so I think he's pretty on trend
05:06with this but I really need those beans to make their mark for me in my regular day-to-day
05:15life I like
05:16to come up with dishes on the day so for me that feels quite comfortable making it restaurant worthy
05:21or MasterChef worthy is a different thing Gianni has brought flavors of Brazil to the MasterChef kitchen
05:32we got to try ingredients we'd never had before this is my first experience of Amazonian food and
05:38I'm excited to see more we're sure she knows her way around the flavors of the Amazon but can she
05:45whip
05:45up a good brunch I think I'm very good thinking on my feet in the kitchen I'm a mom so
05:53I cook under
05:54pressure all the time for my family so I just gonna enjoy it Gianni you come from the Amazon now
06:04you're
06:04in Essex do you eat brunch when you're in in Britain not a lot I go out my girlfriends yeah
06:11with the lunches
06:13yeah lunches and dinners what are you cooking us today I'm going with the beef with stuffed mushrooms
06:22with cheese this is brunch it feels quite heavy this is something that's really going to set you up for
06:29the day I
06:30might have to go back to the store maybe get some bread and then maybe change the beef time is
06:37ticking you
06:38want to get back into that market thank you Gianni started with one idea and then she's flipped around and
06:46she's gone with another yeah brand new plan now I'm going to go a little bit lighter as you can
06:55see I
06:55don't have much experience with branches but I am sure I'm going to have a lot of taste in a
07:02plate
07:05now we have asparagus wrapped in bacon on a tomato bruschetta this to me sounds like a classic brunch dish
07:13all I hope is that Gianni nails getting that bacon properly crispy but it does not end up overcooking
07:20her asparagus that tomato bruschetta I want the tomatoes to be sweet and plum slightly acidic but
07:27also have bite she's also given us a mushroom which has got stilton on it that is a very pungent
07:36flavour she needs to make sure that all of this balances okay guys 30 minutes gone
07:45Muckle is one of our quieter cooks in this kitchen but his food really makes noise it is bursting with
07:55Indian charm
07:56flavour and pizzazz this is one of the best things I've eaten in this dining room I can't guess what
08:03Muckle's going to do
08:04because he's so creative there's nothing predictable about him I would like to believe I'm quite brave as a cook
08:11I don't want to serve usual Indian food in the usual Indian way I just want to do something differently
08:16and that's what I'm
08:17focusing on at the moment I'm not that much of a brunch person but if we ever spoke about brunch
08:26it will always be something
08:28unhealthy either either very sweet or very fatty so I'm going to do a thing that my mum always cooked
08:35me since my childhood which is called halwa carrot halwa is one of my personal favorites I love it when
08:41you talk about your
08:42mother's cooking because you're completely different to anyone else you always think you could do it better
08:47not at this time no not for not with carrot halwa because my mum has cooked this probably a million
08:54times I don't think I can do anything
08:56better than that I'm just going to try and replicate what she did halwa is a really sweet Indian dessert
09:04made from sugar and
09:05carrots he's going to grate his purple carrots and then he's going to put them in a pot with lots
09:10of green cardamom
09:11and cook that down because it needs to become very sticky so that it can bind together
09:18muckle is taking this halwa and making it a little bit more breakfasty with yogurt and fruit and oats
09:27this is a difficult thing to make look decadent difficult thing to give finesse and that is what brunch is
09:33about
09:35we're at the halfway stage we have 45 minutes remaining
09:43there's no doubt about it Daniel is a really brave cook he is not afraid to put flavor combinations
09:50together that on paper haven't been done before whether he's bringing his ox tongue with chocolate and
09:57swede or duck liver and strawberries never eating it before would do again it's never boring is he I
10:07thrive under pressure to be honest that's why I gravitated towards working in theatre that's why I
10:12love working with my hands I love to be challenged I know there's more in me you know like Michelangelo
10:17with David inside that stone somewhere is David and I want to be able to find it Daniel do you
10:26like
10:26brunch I love brunch I love cooking it I love thinking about different ways I can serve it so
10:31what are you going to do for us I'm going to do an eggs Arnold Bennett souffle with comte toast
10:37it's
10:37based on a very special dish to me because my father didn't have a very broad palette but this is
10:42one of
10:42the dishes that he absolutely loved and he loved for me to cook it for him so in a weird
10:46way I get to cook
10:47it for him again I lost him a few years ago so this is great eggs Arnold Bennett normally is
10:56in the
10:56form of an omelette and it's smoked haddock with hollandaise sauce on top but Daniel wants to kick
11:01it up a gear and turn it into a souffle he's going to poach smoked haddock in milk and it's
11:08going to
11:08have star anise in there lots of other aromats to bring out as much flavor as possible essentially
11:14the fish it's going to be the main base of his souffle Daniel is making a bechamel on the side
11:21I'm
11:22really glad he's doing sauce because otherwise the souffle and the plush cheese toast well that could be
11:28quite dry he's promised us a beautiful omelette in souffle form we could just end up with scrambled eggs and
11:36over done fish Jamie's food is a love letter from Scottish cuisine straight to my heart he delivers
11:46these wonderful big flavors I just want to be alone for a moment with the chips he wants to feed
11:53but he
11:54also wants to show finesse I think I'm a pretty adaptable cook like I've cooked in hostels and mountain
12:01huts and campsites and beaches like all across Scotland so in theory I should be okay today
12:11when you said brunch I was not very happy I love eating out for brunch but it's not something really
12:16cook at home so what are we getting today for me like an ideal brunch would be smoked salmon bagel
12:21capers shallot cream cheese I don't have bagels so I'm gonna use a grilled sourdough instead and
12:27other accoutrements to go alongside you don't normally make brunch yeah but you enjoy eating
12:32it where do you go there's some glorious spots for brunch around about Glasgow Glasgow is quite
12:36a brunch type of city though people do like to go out and spoil themselves yeah people do like to
12:42go
12:42out and spoil themselves in Glasgow and sometimes needed after spoiling themselves too much on a Friday
12:47or Saturday night Jamie's inspired by smoked salmon bagel but he's certainly given himself a lot more work
12:55he's going to serve pan roasted smoked salmon on toasted sourdough with pickled shallots pickled fennel
13:03a homemade mayonnaise and cream cheese he's going to have capers in his dish as well so there's a lot
13:08of bold flavors going on there needs to be a good ratio to sauce to bread to fish to cream
13:14cheese this
13:16entire dish rests on the cooking of the salmon it really needs to be beautifully soft and it really needs
13:23to pair with his homemade mayonnaise okay guys you've only got 25 minutes left Joyce is Mauritian Chinese
13:37by heritage and she made a mark on the competition with those wonderful dumplings stroker genius we've
13:46had an aromatic curry and we've even had a wonderful pandan sponge pudding I love what she does so my
13:55plan to stand out
13:57today amongst the other competitors is to stick true to my cuisine I think what's worth so far is the
14:04flavors making sure that if you're saying something spicy it is spicy don't worry about what's going on
14:09around you just do you Joyce what do you think of this challenge yeah I'm loving it I'm enjoying this
14:18one only because my girls so they don't get up early they live in London they come for weekends they'll
14:24come at a half eleven hungry starving haven't had breakfast so I'm cooking a rice noodle and a spicy
14:29chicken broth I'm serving it with a sausage meat spring roll this isn't something I've ever seen on a
14:35brunch menu but this is something that your daughters would want yeah they would yes they'd always pick
14:39something that is of that sort of tie or the fur element choice what do your daughters think if
14:44you've been in this competition they are amazed I think they're very proud of me which is lovely to
14:48hear that from your 26 and 28 year old telling you that but they're proud of you so they just
14:54want me to
14:55do the best I can Joyce's brunch dish on first inspection feels more like a lunch however when I
15:05drill down in it she is making sausage meat and mushrooms and putting them inside a spring roll
15:10casein Joyce if you invented the breakfast spring roll yes this is a momentous day hopefully she gets
15:18a really good crispy exterior but a nice juicy filling in the center she's serving it with rice noodles and
15:27what smells like a really potent chicken broth I really want to be able to taste the galangal the
15:33lemongrass the ginger I want those beautiful flavors to sing through when Joyce cooks us food that she
15:40cooks her daughters we're always happy so fingers crossed we get more of that that's 10 minutes to go
15:48make sure it looks as beautiful as possible these are basically here I'm just sort of doing the last
15:57finishing touches I feel good and then I'll choose a lovely bowl and life will be good hoping they're not
16:06going to rise too much and then collapse so there's still plenty can go wrong right guys that's five
16:17minutes left I'm not that happy with my presentation but I have not got that much time to know invent
16:28something new so I'm just going to get my food on plate and hope for the best I am absolutely
16:34happy with
16:35this at the moment hey that's it guys time's up step away from your benches Daniel come on up
16:55inspired by his late father's favorite brunch actor Daniel has made a souffle Arnold Bennett a smoked haddock
17:04egg and comte cheese souffle flavored with clove and star anise served with toasted comte crisp bread
17:12and a clove and star anise bechamel I love the fluffiness of the souffle I think you have the ratio
17:30of haddock
17:31and egg and cheese just right the pot cheese on toast just pushes it into a whole new level of
17:38decadence
17:40your souffle your fish is really nicely cooked there's a real elegance to it you've got more
17:46flavors of the aromats coming through in your sauce to be honest I could eat I'd say mine and
17:54graces I have to hold myself back from finishing it I'm pretty sure your father would be delighted
18:02to eat this means absolutely everything to me thank you I'm feeling relieved and proud
18:12I feel like my dad was looking down at me I'm gonna treasure that for the rest of my life
18:21product manager Jamie's brunch is a take on a smoked salmon bagel smoked salmon pan fried in capers and
18:29parsley on fennel and shallot pickles and toasted sourdough served with a caper and parsley cream cheese and a lemon
18:40and caper mayonnaise
18:46the salmon is really beautifully cooked really nicely seared on the outside but still pink and juicy on the inside
18:53your mayonnaise with capers is a little bit salty and I think I would like the cream cheese on the
19:01actual bread instead of it being on the side
19:03but for me really the star of the show is that salmon it is wonderful this is definitely a brunch
19:08dish that I would eat
19:10Jamie the presentation of this dish is utter chaos
19:15however there are some great tastes on this plate your pickles
19:20gorgeous to take fennel and get that amount of zing into it wonderful love love love
19:27let's forget about this overly salty quite bitter mayo and let's pretty fire up and that is an absolute winner
19:36I've got mixed emotions after that challenge
19:40it's so intense and I'm just glad I managed to get some elements up which they enjoyed
19:45you look great from here
19:50GP receptionist Shayani has served bruschetta
19:54toasted sourdough topped with a buffalo cheese and tomato salsa flavored with sage
20:01served with stilton stuffed mushrooms topped with garlic breadcrumbs
20:07asparagus wrapped in bacon
20:10and an avocado rocket and chili salad
20:20you at first were going to cook something which is very not brunch and I am very spirited by the
20:27fact that you moved with that idea and have cooked something which is very much more classic brunch
20:33I think that you have nicely dressed avocado your asparagus still has a crunch but the stilton in the mushroom
20:41is such a pungent stinky whiffy cheese and to me it's overpowering the whole plate
20:48you've got lovely caramelized crispy bacon and there's still an al dente bite in your asparagus and that's really key
20:56however the sage in the tomato salsa it is too strong so the really strong blue cheese and the really
21:03strong sage there's a battle going on on the plate
21:09I feel relieved to finish the challenge
21:12a little bit disappointed that I didn't bring the flavours that they were expecting from me
21:19I should have left the mushrooms behind
21:21I regret the amount of time my friends invited me for brunches and I didn't go so
21:28cake decoration business owner Joyce has made her daughter's favourite homemade brunch
21:34chicken and shiitake mushroom noodles
21:37in a galangal ginger and lemongrass broth
21:41topped with sliced soy egg omelette and crispy garlic
21:46served with a sausage meat and mushroom spring roll
21:56there's great flavors of caramelized garlic throughout which is really nice like little surprises of that
22:02the shiitake mushrooms are very nice as well
22:04the egg with soy sauce kind of a little bit sweet
22:08that's quite interesting so I can see the brunch inspired elements
22:11but for me I cannot taste the galangal I cannot taste the ginger
22:15I cannot taste the lemongrass
22:16there's lots of skills here but lots of room for improving this dish
22:21thank you for inventing the breakfast spring roll
22:24really beautifully crisp nicely cooked
22:27I loved the sausage meat
22:29there was a real hit of coriander
22:32nobody can take away from the fact Joyce
22:34you give yourself a lot of work
22:37and you deliver all the things you say you're going to do
22:40thank you
22:41Anna and Grace gave me fair comments
22:43I should have concentrated more on the broth
22:45but they were impressed with the fact that I made my own spring rolls
22:48if I'm going to be known for flavors I've got to deliver
22:52corporate banking relationship manager Antosh
22:55has served Mexican drunken beans
22:58cannellini beans flavored with coriander, cumin and bacon
23:02braised in cider and lime juice
23:06topped with pickled shallots
23:08topped with pickled shallots
23:09parsley salsa
23:10and sliced avocado
23:12served with corn elote
23:15corn with mayonnaise and lime
23:17and a flatbread
23:24it's unlike anything I've eaten before which always makes me ecstatic
23:30bearing in mind you took a jar of cannellini
23:33shoved in some cider
23:35some onion
23:36and some bacon
23:37I think that what you've created
23:39it's got such depth
23:40I think that what's elevated it further
23:42is this parsley
23:44salsa that you've got across the top
23:46I like that you hit the brief
23:47to me
23:48I have seen these types of dishes being served
23:51in posh brunch places time and again now
23:53I think that's a great plate of food
23:55your flatbreads are beautiful
23:56there's a nice crunch to your sweet corn
23:59and the pickled shallots are very good
24:01but for me
24:02I feel it has far too much cider in there
24:05so the beans are far too sweet
24:09well congratulations Antosh
24:10you split the judges right down the middle with that dish
24:13the one true judge right?
24:15oh
24:16oh no
24:17oh no
24:20I'm feeling good enough
24:22it was mixed response
24:24there were definitely bits I knew I could have worked on
24:26and got a bit better
24:27but in the grand scheme of things
24:28one judge loved it
24:29for today
24:31team grace
24:33inspired by a childhood dessert
24:35cooked by his mum
24:38operations manager Muckel's brunch
24:40is carrot halver
24:42shredded purple carrots
24:45spiced with cardamom
24:46nutmeg
24:47and black pepper
24:48roasted in sugar and butter
24:51topped with yogurt
24:52toasted oats
24:53and a fruit salad
25:00I've never had anything like this before for brunch
25:04it undeniably belongs on a brunch menu
25:07your purple carrot halver is really delicious
25:11there's a great balance in there of green cardamom
25:14which goes so well with carrots
25:16the black pepper is elegant
25:18it is not hot
25:19it is a perfume at the end
25:21and on top your yogurt fruit salad
25:24it's a match made in heaven
25:26the two of them really go very very well
25:29I love that by stewing these carrots down
25:31they've become something that to me feels a bit like porridge
25:35or a semolina pudding
25:39I can completely see how your mother made it
25:43and you'd end up having it for breakfast
25:46and then sometimes lunch
25:47it's a hug in a bowl
25:49thank you
25:50I'm really feeling relieved
25:53I took a big risk today
25:54since my childhood my mum has made me this
25:57and I think what I'm going to tell her today
25:58she'll be very very proud of what I have done
26:01and yeah yeah I'm super happy
26:04that was a really positive round
26:06it's times like this in the MasterChef kitchen
26:08that make me so proud to be involved with it
26:12some of those cooks really impressed me today
26:16I think the two standout dishes were from Daniel and Muckle
26:19and I think the other four cooks
26:21they showed some really great flashes of brilliance
26:24but I think there's definitely some room for improvement
26:26Anna this competition never sleeps
26:29if they think that was difficult
26:30wait till they see what we have next
26:37all six of you are still fighting for a place in Knockout Week
26:42you need to show us why you deserve to stay in this competition
26:49to help us make this decision on who goes through
26:52we have invited a very special guest
26:55may we welcome the esteemed restaurant critic
26:59Jimmy Famarewa
27:03hello
27:03hello
27:05welcome
27:06thanks for having me
27:09I've set you a brief to cook a dish that celebrates nuts
27:13I want you to make a nut or a variety of nuts
27:18the star of the show in an unforgettable dish
27:23you have 90 minutes
27:26at the end of this three of you will be going home
27:30start cooking
27:35I think I'm going to go nuts
27:36Jimmy being his like makes me amazed and nervous
27:40I think I'm going to go nuts
27:45nuts are a real sort of obsession for me and in my family
27:49they're a huge part of Nigerian culture which I grew up in
27:52they really are so versatile
27:55they can be ground up into flowers
27:58they can be roasted in the oven and turned into like a brittle
28:04sweet dishes you know you can do bake well tarts or pecan pies
28:09then you can go over to savoury dishes
28:11they can be used in curries or dipping sauces
28:14the really important thing here is that a dish is balanced
28:17it needs to taste delicious and it needs to be technically spot on
28:22so exciting to see Jimmy here today
28:24it's a privilege to be able to cook for him
28:26but I've got to stay calm
28:31Joyce
28:31hello
28:32were you kind of cursing my name when you saw this brief
28:34yeah I thought who's nutty enough to think of this
28:36nice
28:37nicely done
28:38a nut something that you kind of cook with a lot
28:40I've taken my inspiration from my travels across the USA
28:43I've been fortunate enough to have road trips and I've done 48 states of America
28:46wow
28:47and tried pecan pies in many a state
28:50so I'm making a Swiss roll with pecan nut in the Swiss roll
28:54a caramel sauce inside
28:56and I'm going to be making a pecan nut and bacon crumb
29:00pecan and bacon Swiss roll
29:01didn't have that on my bingo sheet today
29:03you are never boring are you?
29:05never
29:09the key to a Swiss roll is that perfect sponge
29:12if she overcooks it it will be dry
29:15and it will crack when she goes to roll it
29:18she's putting chopped pecans and bacon through her Swiss roll
29:22something like bacon is a lovely salty contrast for a sweet dish
29:27so it's not as wild as it sounds
29:29is it sweet? is it savoury?
29:31who cares as long as it's delicious
29:34she's going to serve it with a maple and bourbon caramel
29:38I think it's a wonderful idea
29:39she just needs to be careful with balance
29:41too much bourbon and it will dominate the dish
29:44I am doing a lot of work which if it goes wrong it goes really wrong
29:48because if there is no Swiss roll we haven't got anything
29:51you might have a bit of sauce and nuts and cream
29:56I love this brief
29:57I love nuts, I eat nuts all the time
29:58it's great when you're way hiking
30:00and when you're out in the hills like a handful of nuts
30:02it's a lot easier to carry than a big elaborate sandwich or something
30:05and sometimes we don't even stop so yeah nuts are great
30:10so Scotland nuts
30:13what are your first thoughts and what are you making?
30:15yeah immediately to me it was like Scotland in autumn
30:17nice walk through the forest
30:18all the orange and browns
30:20wild chestnuts, wild hazelnuts
30:21so I'm doing a short crust tart
30:24with chestnut flour through that
30:25filled with hazelnut frangipan
30:27topped with whole hazelnut pralines
30:30with a pear poached in chestnut liqueur
30:32you are not just doing a little sprinkle of nuts on the top
30:36you've put them all the way through
30:37how risky do you think this is?
30:39well pressure is a privilege
30:40I love this brief
30:41so I'm just really glad to be here and it's good for you though
30:46so Jamie is making a chestnut tart
30:49which sounds fantastic
30:51the pastry has got to be short and buttery
30:54and flavoursome and not soggy
30:56frangipan is a nut based sponge
30:58hazelnut frangipan for me is a wonderful thing
31:02that needs to be perfect consistency
31:04right balance of sweetness
31:06lovely and rich and candied and fragrant
31:11I love a good poached pear
31:13he needs to get them on quite early
31:15because we want the poach to soften that pear
31:19he's using hazelnut liqueur in his Chantilly cream
31:22and then as well as that there's nuts on the side
31:25that is really going nuts
31:29ok guys that's 30 minutes gone
31:33at first the brief troubled me a little
31:35so I did what I always do
31:37is I just went back to the concept
31:39and broke it down
31:41and I basically explored the word nuts
31:43and it's definitely a celebration of nuts
31:48so I'm making a raviolo stuffed with walnut mousse
31:52and lamb's nut fried in nut brown butter
31:56and you said lamb's nut
31:58are we talking about testicles
32:01I am talking about testicles
32:03Jimmy
32:05I'm all about championing the lowly uncelebrated ingredients
32:13I feel like Dan is kind of having a little bit of fun with my brief
32:17with his play on the word nuts
32:19but I'm kind of here for his creativity
32:21and he's showing some cojones
32:25sheep's testicles is very similar to a sweet bread
32:27it's gave me almost a little bit like a super mild kidney flavour
32:33Daniel's going to create this walnut and lamb's testicle mousse
32:38and add some eggs and some cream to lighten that mixture
32:41as well as quite a lot of walnuts
32:44this should have big bold flavours
32:48he's going to serve that with a walnut and tarragon pesto
32:52and a butternut squash and nutmeg velouté
32:57yeah I'm pretty pleased with that
33:03Muckle tell me what you're cooking
33:05so there is a very popular chocolate nowadays
33:07which is selling like hotcakes
33:09that's Dubai chocolate
33:10so Dubai chocolate is basically a chocolate
33:12filled with kadayef which is a filo pastry
33:15and pistachio
33:16my wife is addicted to it
33:17I'm cooking a pistachio crempette
33:19which will be sitting on kadayef nest
33:21and there will be a saffron cream on top of it
33:23I also have a rose in chilli
33:25jelly
33:26I'll be putting some raspberry coulis around it
33:28just to balance the acidity
33:30so I've lived in Dubai for three years
33:32people know what Dubai chocolate is
33:34so that's the perfect opportunity to bring them in
33:36you're cooking a dessert
33:37which is influenced by your wife's favourite chocolate bar
33:40has she been a great support during the competition?
33:43she's looking after her 90 months old by herself
33:44which is just great
33:47I couldn't have done that without her
33:48so yeah she's been an amazing support to me
33:52yet again Muckle is showing us his creative side
33:55he's been inspired by pistachio nuts
33:57in the famous Dubai chocolate bar
33:59I'm just going to set it after tempering
34:02and just make a shard out of it
34:04especially tricky to temper chocolate
34:06when you are running against time
34:07but I hope I'll get to it
34:09it's fine
34:12he's going to use kadayef pastry
34:14as the base of his dessert
34:17it's similar to filo pastry
34:18and he's going to fry that
34:20to get it really crispy
34:22kadayef can go really dry
34:24if I roast it for a longer time
34:26or if I don't add enough condensed milk to it
34:28it's topped with a pistachio crème patisserie
34:32a type of custard
34:34and you add cream to it
34:35I really hope that has got a good balance of sweetness
34:40and nuttiness
34:42as well as the pistachio
34:44Muckle is making a rose and chilli jelly
34:48alongside a saffron cream
34:50those are gigantic dominant flavours
34:53that if you're just a little bit too heavy handed
34:57the pistachio won't be the star of the show
35:01we're halfway now
35:03we have 45 minutes left
35:07this dish brings me loads of memories from my childhood
35:12despite the wobbly round and less challenge
35:15I am confident that Anne and Grace is going to love the dish
35:23cashew nuts are very very popular in Brazil
35:26and I remember my mum bringing the Brazil nuts covered in chocolate
35:30it's really really good
35:31it sounds like it's unlocked all these nostalgic memories
35:34how are you going to bring them to life?
35:36I'm making a cashew nuts brownie
35:39with Brazil nuts
35:40and cuposu mousse
35:42cuposu is a fruit from Amazon forest
35:44it's got some acidity in it
35:47it's used a lot for juices, jams
35:49that brings me lots of memories
35:51picking up in my grandma's garden
35:54in a bed of pasoka
35:56pasoka is a peanut with sugar and salt
35:59lots of flavours here I've never had before
36:01this is going to be really interesting
36:03yeah
36:03thank you
36:04let's go to the Amazon
36:05oh I know
36:08this is a really interesting sounding dish
36:12a cashew brownie
36:13I really want a crisp exterior
36:16and a real soft fudgy centre
36:19I want to taste those cashew nuts
36:21I want to taste the cocoa from the chocolate
36:24Gianni's been really ambitious
36:26she is steeping Brazil nuts in milk
36:30and she's taking that and turning it into a mousse
36:32which is also going to flavour with this citric Amazonian fruit
36:36it's a real balance of flavours
36:39if the citric flavour dominates too much
36:42or if the Brazil nuts aren't coming through
36:44it's going to be hugely disappointing
36:49I really believe in this dish
36:51I think it's really exciting
36:52shows a lot of skill, a lot of creativity
36:54and I think it's good enough to get to Knockout Week
37:00Antosh, what is your nutty recipe?
37:03what's the biggest nut of them all? coconut
37:04so I'm celebrating coconut in many forms
37:07so I'm doing a coconut rice pudding, coconut biscuits, a coconut and sesame brittle
37:11coconut liqueur infused mango and then the most exciting bit for me at least
37:15a Thai green curry ice cream
37:18whoa
37:18that's the face I wanted
37:20Antosh, you had our attention
37:22now you have our interest
37:23Thai green curry ice cream
37:26I'll be honest, everyone I've fed it to
37:28has the first bite and goes, oh this is a bit weird
37:30second bite, love it
37:31so you have to have two bites
37:36Antosh is using coconut
37:38which technically isn't a nut
37:40but I think he's having a little bit of fun with the brief
37:43a little bit like Daniel
37:45so I think we'll let that one slide
37:47I love rice pudding
37:48for me, the rice needs to be fully cooked
37:51but not too mushy
37:53and full of coconut
37:56Antosh has been true to his Polish roots
37:58he's going to make kokosanki
38:00which is Polish coconut biscuits
38:02and they should be crunchy on the outside
38:04and chewy on the inside
38:07Antosh, I can also see some peanuts on your bench
38:10so the peanuts have gone in the curry paste
38:12had a bit of crunch, a bit of nuttiness
38:15from that Thai green curry ice cream
38:16I really want them to feel like they're eating a Thai green curry
38:19so getting that hit of coconut
38:20but also chilli, lemongrass, galangal
38:23I want that, but in a cold form
38:28he's also going to give us some coconut rum compressed mango
38:33and then as well as that
38:34there's a sesame, brittle
38:36there are so many elements
38:37it's going to be a tricky plane to land
38:40but if he can pull it off
38:41it's going to be extraordinary
38:44OK guys, you've only got 15 minutes left
38:51my roll rolls well
38:52nothing cracked, everything's still in it
38:54we're cooking, literally
39:05there's never enough time
39:07tarts could have done with a bit more time to cool
39:09but I'm pretty sure they're cooked
39:10two minutes left
39:13this is the moment of truth
39:27that's it, time is up
39:36Daniel, come on up
39:37Daniel, come on up
39:38first up is Daniel
39:41his play on Jimmy's nut brief
39:43is a lamb testicle and walnut mousse raviolo
39:46in burnt butter
39:48with a walnut and tarragon pesto
39:51served in a butternut squash and nutmeg veluté
39:55and a walnut and tarragon oil
40:03the actual filling of your raviolo is actually really, really delicious
40:08there's a soft lightness to the actual texture of the meat itself
40:12and you do get little pops of kind of different nut flavours throughout
40:16you get it from the pesto, you get it from the nut butter
40:19so there's real complexity and different layers to it
40:22I find myself really, really enjoying this kind of journey you've taken us on
40:28of different forms and different readings of the word nut
40:31thank you
40:33your pasta work is excellent
40:35it is thin and it is holding the filling in very well
40:38your balance of your walnut and your lamb's testicles is also very good
40:44the burnt butter has that nutty flavour you get from butter
40:49that ties all of the other ingredients in
40:52I think your dish is full of skill and it's bursting with flavour
40:57your butternut squash and nutmeg veluté
41:00I'm getting the nutmeg and it's silky and smooth
41:04you have tarragon in pesto and tarragon in the oil
41:08it's beautiful and it's aromatic
41:09the amount of work that you've put into this dish is incredible
41:13I think you need to be proud of that
41:16I can't believe some of the comments that I had today
41:18if I can get through to the knockout week then
41:21you know I'm just going to keep growing and growing and growing
41:25I'm loving it and I want more
41:30Jamie's nut inspired dessert is a hazelnut and chestnut tart
41:35a chestnut flour short cross tart case
41:39filled with hazelnut frangipan
41:42topped with pears poached in chestnut liqueur
41:46praline paste, candied hazelnuts and a praline crumb
41:51served with a chestnut and hazelnut liqueur chantilly cream
42:01I think your hazelnut frangipan is nutty and sugary and sweet and delightful
42:08the chestnut flour pastry has salted butter in it
42:12which really pulls the entire dish back from the edge of too sweet
42:16which I think is clever
42:17this is inventive, it's intriguing
42:20and I think it has moments of delight
42:24I love those kind of fanned, delicate, translucent slices of poached pear on top
42:30I like that the chantilly cream isn't too sweet as well
42:33because you are on a knife edge here
42:34but my favourite thing might be those praline candied hazelnuts
42:40you crunch them and it's like it could like set off car alarms or something
42:45I was trying to not noisily crunch
42:46they are delicious
42:48it's a distinct, really one of a kind celebration of nuts in all sorts of different forms
42:57mine's not cooked, it's raw
42:59you can see that the pear actually sunk into the tarts
43:03as far as flavour goes, it is delicious
43:05it's undeniably a beautiful expression of hazelnut and chestnuts
43:10but this is not cooked enough
43:15I don't know, mixed emotions
43:16I know that Jimmy's feedback will live in my head rent free forever
43:20but to undercook the frangipan I've fallen down a little bit
43:24but it's all about lessons learned
43:26so try and focus on that
43:30the brownie is quite strongly
43:32the brownie is great
43:32the brownie is a good
43:33insightful
43:44and natural
43:54the brownie is
43:56lovely intensity there's a real richness and depth of dark chocolate flavor i like the cashews
44:02through it but i do think they could probably have stood some roasting or some kind of blooming of
44:07those flavors that crumb which is a bit salted is very nice i don't think we need it so much
44:13feels a little bit dry and that is something that nuts can do the coupe and brazil mousse for me
44:21has
44:21not worked the acidity of it it just keeps kind of demanding attention as opposed to complementing
44:27the brownie for me it's too dominant too strong you have put so much cashew into the brownie that
44:35it's sacrificed the feeling of it being a brownie it feels more like a flapjack i'm not entirely sure
44:43that this works as a dish i am feeling a little bit disappointed with the feedback it's okay i've
44:53tried something new but i'm happy that i brought something that they never tried before not sure
45:00if it was enough just gonna keep my fingers crossed
45:06antosh's twist on jimmy's nut brief celebrates the coconut he's made a coconut milk rice pudding
45:14topped with coco sankey polish coconut biscuits coconut and sesame tuiles
45:21and a coconut liqueur compressed mango served with a thai green curry ice cream flavored with peanuts
45:35and tosh i think we can comfortably say you've not played it safe you've got that thick quite
45:41intense coconut milk rice pudding and then we get to your thai green curry peanut ice cream which you
45:50weren't kidding it really is thai green curry and an ice cream it's that jolt of coldness it's creamy
45:56there's heat flowing through it and it kind of scrambles your brain
46:00it's inventive and i really really do applaud you for that
46:06i adore this thick coconutty rice and your peanut ice cream with shallot and garlic and a lot of thai
46:15lemongrass and galanga to me it's delightful it's so playful and ultimately really wonderful
46:26your sesame brittle is it is really good it's a very difficult technical sugar work to do
46:34and i think you really nailed that so that's wonderful and those beautiful succulent juicy
46:39cubes of mango are stunning you've got a lovely kind of rum hit off it as well
46:48your coconut biscuits are burnt they're missing that delicious kind of sweet slight chew
46:56i went in knowing that the coconut biscuits were over for sure but do you know what the rest of
47:03the
47:03dish was well received i'm really proud of what i did so honestly either result i can leave here with
47:10my head held high hello joyce's nut dish is a twist on an american pecan pie she's served a swiss
47:19roll
47:19pecan sponge filled with cream maple and bourbon caramel and a pecan nut and bacon crumb
47:29served with a pecan twill crushed praline and a maple syrup and bourbon caramel sauce
47:39your sponge is beautiful it's light it's fluffy i'm enjoying the chopped pecan in the center your bourbon
47:48and maple sauce is as creamy it's luscious it has a hit of alcohol if a pecan pie can inspire
47:55you
47:56to make this i'm very curious of where else you're going to take food joyce i have to say this
48:02is a
48:03really very very good idea i think at the moment we have an abundance of sweet and i'd like to
48:08have
48:09tasted more of the bacon so that there was just a bit more saltiness to it the pecan nut just
48:16comes
48:16roaring through every element of it the beautifully crisp twill and the sponge as well
48:25i said celebrate a nut and you have done that and you've done it in a really really effective
48:31and impressive way so well done i'm very proud of my dish and the feedback that i got some of
48:41the
48:41critique in it totally agree with i could have got away with putting much more bacon in there
48:46i feel i have done enough but i'm also against very talented cooks so we just have to wait and
48:54see
48:56inspired by dubai chocolate muckle has chosen to highlight pistachio he's made a kadaif fine pastry
49:06nest topped with pistachio creme patte saffron cream and a chocolate and pistachio chard served with a rose and
49:16gel pistachio gel pistachio crumb and a raspberry coolie
49:27the pistachio flavor comes through both in that creme patte and the pistachio crumb
49:33the raspberry coolie is great in terms of flavor because it's a sharp bit of contrast but it's also
49:38quite a necessary source because it all does feel a bit dry you've got that huge wodge of fine pastry
49:45underneath and for a riff on dubai chocolate it's not really got much chocolate i don't think this is
49:54your best work the pistachio cream and then the pistachio crumb for me are not sweet enough
50:02your saffron cream to me it's very elegant the flavor of saffron same with the rose it's really
50:07well balanced with your chili you have incredible ideas muckle i think the presentation ultimately
50:14let this down if you'd used a smaller ring and you filled each layer up it would mean every spoon
50:21had
50:22an even distribution of each flavor but if they are eaten in the wrong ratios it's falling flat and i
50:29think that's what's happening with your dish i don't feel like completely happy about what i did
50:36there i did not think about layering the flavors in one go so everything could be eaten in one bite
50:43i am not very confident at the moment i am really disappointed and very nervous
50:53thank you all so much i asked for dishes that celebrated nuts and you delivered with skill
51:00with personality and with more than a few surprises it's been a real privilege to be here and try your
51:07food
51:18jimmy thank you for your wonderful brief this is when things get really hard yeah good luck guys
51:25you'll need it thanks jimmy
51:33i have to admit i'm very impressed with our cooks today but we can only take the best ones
51:39through to knockout week there's one cook who really stood out today and that was daniel i just feel
51:48it was skill on skill on skill and really creative i think we're in agreement daniel goes through yeah
51:57i was not a huge fan of gianni's brownie today she put quite a lot of cashew in there the
52:04texture
52:04wasn't right i thought the mousse was very acidic and the nuts along the bottom made the whole thing
52:11quite dry gianni goes home yes muckle time and again in this kitchen has delivered dishes that have
52:20impressed us but that was the weakest dishes ever cooked it's a great shame i think muckle has an
52:26excellent palate but the construction of that dish really affected how enjoyable it was to eat
52:33the pastry it was far too dry the pistachio not sweet enough sadly it feels like it's the end of
52:41the
52:41road for muckle it leaves us in a discussion about antosh jamie and joyce three cooks who all have a
52:51place in my heart and my stomach because they've cooked some wonderful things antish brought us what
52:58was essentially a thai green curry but in rice pudding and ice cream form he's very very creative
53:06i think he has wonderful ideas antosh does make mistakes with his cooking but there is a playfulness
53:13that intrigues me i really loved joyce's pecan sponge in her swiss roll i thought it was light
53:22and fluffy and lovely and thick she promised bacon i could have done with more of that however there's no
53:28denying it was an incredible invention jamie's frangipan tart certainly divided us as judges today
53:37i like the crispness of the pastry and those little praline nuts were just complete flavor bombs but my
53:45tart was undercooked and the question is can we forgive that this is a really tough decision there are
53:53three very exciting cooks anna what are we gonna do now that we're so close to knockout week i feel
54:02like i can just reach out i can see it i just want to reach out and grab it but
54:05i just have to hope that
54:07it lets me i'd like to go through i'd like to stay i'm really enjoying my time here and i
54:14would like to
54:14show what else i can do the other cooks here are unbelievable so if i were to get through i'd
54:21be
54:22surprised but i would also be absolutely ecstatic
54:36thank you so much for that round you really put your heart and soul into those dishes which is what
54:46makes this incredibly hard because we can only take the best cooks through to knockout week
54:55the first cook leaving the competition is jianni thank you so much for introducing us to
55:03flavors and ingredients we'd never seen before thank you thanks jianni thank you
55:15and the second cook leaving us today is
55:23muckle muckle we have been delighted by your flavors and your creativity but i'm sorry your time here at
55:31masterchef has come to an end thank you so much thanks
55:37to be heading home tonight feels disappointing but i'm feeling proud of what i have achieved here
55:46i did show to the judge the flavors of the amazon forest definitely coming back home with my head high
55:55this competition has unlocked a lot of confidence in me i totally had fun i had a blast almost like
56:02it was an amazing experience i cannot describe that in words
56:13this is where it got really tough but grace and i well we've made a decision
56:24all four of you are through to knock out week
56:31i'm just feeling dazed but so happy i just can't believe i've actually got through to knock out week
56:37yeah bring it on i'm over the moon right now honestly i don't think elation even describes it
56:43like everything about it is fantastic and i just didn't want it to stop the three others
56:48who've got through an unbelievable cook so even to be in the same wheelhouse as them it means the world
56:54i'm feeling shell-shocked to be honest utterly drained uh but really really pleased and proud of
57:00myself which it doesn't come in easily so yeah it's just magic
57:10next time six more home cooks i have something i'm shaking you're like what compete for the right
57:18to wear a master chef apron we've got a time issue i think you went a little crazy with that
57:24pepper
57:25would i finish all of this yes before battling for a place in the quarter final i don't know whether
57:31i should eat it with a fork or a straw
57:36so
57:48so
58:03Amen.
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