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00:04it's the battle for the ultimate culinary prize 48 of the country's best home cooks
00:12come on have their hearts set oh my god it's fine it's fine oh no i dropped it on the
00:22coveted
00:23masterchef trophy it is an explosion of flavor this is absolutely yummy fantastic each week 12
00:33extraordinary amateur talents i think i'm struggling battle for a place in the quarter
00:38final there's something quite dracula about this dish yeah but only the best can earn their passport
00:46to the ultimate cookery showdown the 100 guests are here keep going faster if this has been cooked
00:56by an amateur we all need to watch out who's got the vision the perseverance and the creativity
01:03to rise to the top let's find some future stars
01:16it's early morning and the first six home cooks in this week's heats
01:21are arriving at the masterchef kitchen i have this feeling i'll either do terribly or might
01:27actually do quite well i'm a very all-or-nothing kind of person
01:33i've watched the series for years and years and years and i've been like i want to do this
01:36what i do this and now i'm here it's like a weird fever dream very excited but very scared i'm
01:44just
01:45gonna have to give it a go can't pull out now guys welcome to the masterchef kitchen
01:53we're asking you for your signature dish this is your calling card it's a bit of you on a plate
02:01it's your chance to make a first impression at the end of this our two favorite dishes
02:08will win a masterchef apron the rest of you will cook again for the remaining two aprons
02:18we can feel there's a little bit of nervous energy in the room
02:24the nerves mean you care even hour and 30 minutes start cooking
02:39i'm feeling it even something is mundane is peeling some tackies it's pretty wild right now to be
02:45honest when he's not working as a senior product manager for a bank glasgow born jamie regularly
02:52cooks for members of his mountaineering club on weekend hikes i've entered the competition because
02:57have a dream of opening like a little boutique highland hotel elevating scottish foods but open
03:02to everyone you are definitely the smiliest cook in the kitchen today there's just this beam
03:10like nervous energy smile yeah tell us what's your signature dish all right so i'm doing dry aged scotch
03:16sirloin chubb cooked chips cream spinach caesar salad and a whiskey peppercorn sauce steak and chips
03:23why are you bringing that to the masterchef kitchen i think it celebrates the best of scotland on a
03:29plate there's a lot of process going on in this dish i went through and wrote down step by step
03:34and
03:34i think i come out to like 45 steps that i need to do just to do steak and chips
03:38i want a lovely golden
03:41crust on top of that steak it's sirloin steak it should be medium rare i don't want it rare and
03:46i don't
03:46want it medium that peppercorn sauce needs to be silky peppery and boozy
03:55and those chips he said they're going to be triple cooked i'll be counting
04:01what is next originally from lithuania artist wilta moved to kent when she was seven but continues to
04:10be inspired by the food of her homeland i would spend every summer back in lithuania me and my
04:16grandmother would peel a lot of potatoes there'd be a lot of potato dishes this dish is like elevated
04:22grandmother cooking that's the way that i'm putting it so making potato latkes uh so they're basically
04:29like a potato pancake and then fried vermicelli and then i'm doing a creamy chanterelle sauce filter you're
04:36an artist i'm looking forward to some beautiful presentation i'm hoping i can make that happen
04:41although latkes are not the most aesthetic of dishes potato latke they're very similar to a potato
04:50rusty so she's going to grate her potato squeeze out the liquid she's then going to add sauerkraut
04:55which is fermented cabbage and she's going to form them into like little potato cakes and fry them in
05:01oil it's a delicate balance of it being crunchy on the outside but you still want a little bit of
05:06softness in the center we're gonna have to bend these they're slightly burnt but i will make some
05:11more it's fine so those first 30 minutes have flown by an actor writer and vintage car builder welshman
05:22daniel's cooking revolves around his passion for his country's cuisine so my signature dish is swedgen
05:30afavod which is welsh for swede and tongue it's going to be braised tongue underneath a swede blanket
05:38with a pea fricassee and a toasted pureed swede mousse or a spuma over the top and some grated chocolate
05:46what were you calling the dish swedgen afavod okay and my wife has told me i absolutely can't call it
05:52tongue under the blanket i think this might be a risky dish it depends how they are with awful but
06:02i cook a lot with awful tongue is kind of looked down on but i love it tongue is a
06:10divisive ingredient
06:12the trick is to cook it in such a way that it's soft and yielding and doesn't really remind the
06:18eater
06:19what it is a caramelized sweet foam and then finishing it with chocolate together it'll be
06:27interesting to see how it's going to work okay guys you're halfway through
06:35the daughter of bangladeshi parents project manager roxy was born and raised in birmingham
06:41where food was the family business dad came from bangladesh in the 50s and contributed to
06:48what we now call is the curry mile so i've stuck to my traditions and i'm cooking a chicken breast
06:56filled with herbs and a spiced curry sauce with a basmati rice
07:02my dad had restaurants in birmingham so growing up chicken breast in a tandoori oven was great obviously
07:09i can't replicate that because we don't have a tandoor but i have marinated the chicken in a
07:13yogurt sauce i will pan fry it to give you that nice golden crust what brought you to master chef
07:19my father's no longer with us so just bring in his flavors his joy his passion
07:27roxy's going to marinate her chicken in paprika cumin and yogurt is the key because it helps tenderize
07:33your meat and then she's going to stuff it with coriander mint green chili she has to be careful
07:40she doesn't overcook that chicken we don't want it dry that curry sauce needs to be heroically seasoned
07:49i want to taste the turmeric and the garlic and the ginger when he's not singing on cruise ships
07:56musician and performer jonathan lives in harrogate with his wife and two young boys
08:01yeah it's been a big build up it's been a lot of chaos in the house cooking things and
08:05you know a lot of washing up uh but no it's been good fun and yeah i'm really pleased to
08:09be here
08:11today i'll be making turbot cooked on uh spanish potatoes and served with a biscuit
08:17this dish is inspired by our first family holiday to cornwall with the two boys and we
08:20ate in a restaurant of nathan outlaw's and i've tried to recreate it ever since and it kind of it's
08:25one of them where every time we eat it as a family it throws us back to very nice memories
08:31the bisque is the headliner of the dish and that's the part that needs to be the most flavorsome
08:37a good bisque is just layers of gorgeous flavor jonathan is making fish stock from turbot bones
08:44he's then going to roast off his langoustine shells he's going to add a little bit of chili flakes and
08:51he
08:51needs to be careful with that because you're trying to enhance the flavor of the shells you don't want to
08:56dominate them spanish potatoes uh you want the kind of starchiness of the potato to come out and
09:03marry well with the juiciness of your onions and your peppers he's then going to steam his turbot
09:09on top of that i'm looking forward to trying it
09:14joyce runs her own cake decoration business in surrey and used cooking the food of her heritage
09:19as a way to connect with her daughters as they were growing up mom and dad were from mauritius so
09:25lots of food influences indian french chinese but ironically mom never let me in the kitchen
09:32she said it was a dangerous place i did more cooking when i had a family and that's when i
09:38realized well
09:39maybe i can cook so today i'm making pan fried dumplings with a pork and mushroom stuffing served
09:47with a spicy dipping sauce and i'm going to attempt to have a little crispy sort of skirt to them
09:52what's the inspiration it's my daughter's so when they're both at uni's i would make batches of these
09:57and they just dip away
10:01jose is showing her skill by making her own dumpling casing they need to be thin enough to hold the
10:07pork and
10:07shiitake but not so thick as they're gobstoppers joyce has added ginger spring onions oyster sauce
10:16sesame seed to her pork mince i really want that filling to be cooked all the way through but it
10:22still has to retain that kind of juicy moistness to it and then the tricky part is this bit i'm
10:28going
10:28to do is give it a crispy skirt it's a plain flour and i put powder shiitake mushroom and sesame
10:33seeds
10:35it really needs to be one of those dishes where you have one you have two and before you know
10:40it
10:41you've eaten a dozen five minutes left oh god and they will pass so quickly
10:58okay these are actually good
11:00i think the tongue is
11:05hang on
11:10oh no
11:14i've dropped it
11:20i've managed to scrape it off the oven door
11:2460 seconds
11:33final touches now guys
11:41okay that's it step away from your benches
11:51jamie come on up first up is senior product manager jamie
11:56whose signature dish is dry aged scotch sirloin steak with truffle
12:01caesar salad triple cooked chips creamed spinach and a scotch whiskey and peppercorn sauce
12:13your steak is beautifully cooked gorgeous caramelization lovely in the center your sauce
12:20with the whiskey is very nice really well executed your spinach is beautiful you've shown us a ton of
12:28skill and some excellent flavors here i just want to be alone for a moment with the chips
12:34they are fluffy and crunchy and they are so heavenly to dip into your sauce really brilliant
12:44i can't believe grace dent said she likes my chips and wants to finish the whole lot off i'm pretty
12:49chuffed
12:50yeah inspired by her lithuanian grandmother artist vilta has made potato and fermented cabbage sauerkraut
12:58latkes topped with a sauce of dried and fresh chanterelle mushrooms
13:04fried vermicelli noodles sour cream and trout roe i think the dish is very pretty
13:14i love the latkes you've got the crunch and the caramelization on both sides they're not mushy the
13:22one note would be that that vinegary lift of the sauerkraut i'm not really getting it so there's not
13:29a great deal of acidity in there your mushroom sauce very impressive you can taste the fresh mushroom
13:37and the dried mushroom as in they have two different layers of flavor i'm delighted that you brought
13:42us to lithuania and i look forward to seeing more of it the whole idea was to transport you to
13:51your
13:51eastern european grandmothers so yeah i'm very happy that i managed to do it writer and actor daniel
14:01is serving braised ox tongue and pea and leek fricassee underneath a blanket of steamed swede
14:09topped with a toasted swede puree and dark chocolate shavings with a port beef and chocolate sauce
14:22for me the braised tongue is soft it's juicy there's a great depth of flavor with the beef
14:27and chocolate sauce that is quite delicious the chocolate shavings on top of the swede puree
14:34for me does not work too bitter too jarring and too dominant i love the swede foam earthy and sweet
14:42your swede blanket it's got good texture i'm not a hundred percent sold on tongue to me it's quite
14:50gelatinous in the mouth thank you i'm feeling disappointed but also you know slightly pleased
14:59mixed i don't really know how to feel right now
15:06project manager roxy has cooked yogurt marinated chicken breast stuffed with mint and coriander
15:13on a spiced curry sauce with basmati rice
15:21roxy i think your chicken is still moist and nicely seasoned but the herbs that you've stuffed it with
15:29they're not shouting as much as they can and then the basmati is quite plain this suggests to me that
15:37you
15:38want it to be safe i think that we need to let our boldness come through your curry sauce is
15:45very
15:45delicious i'm getting the really warm sweet spices a little hint of uh heat in there but not too much
15:52so i think you've done a dish that clearly represents so much to you and with a few tweaks it
15:59could be really
16:02excellent i think i'm middle ground i don't know if i've done enough or pushed the bow out enough to
16:09get that apron in first round musician jonathan's dish is turbot and longustine which were baked on
16:18sliced potatoes with red peppers and onions and served with a longustine bisque i saw one of your fish
16:26trying to escape from the oven unfortunately i dropped it but it landed on the oven not on the
16:30floor so you know it was a clean oven i think your turbo and your langustine they are a little
16:41salty
16:42but nicely cooked your spanish potatoes we've got some slightly caramelized onions and then some
16:49crunchy peppers the potatoes cut at different sizes so that it's cooked in different ways i think
16:57you've got an issue with your your bisque it doesn't taste like bisque to me it's too spicy it's it's
17:01like
17:01a curry broth but also it's missing the kind of lusciousness that i would expect from a bisque
17:09i think i was a bit slapdash in there today i think i was possibly just rushing more than i
17:13needed to
17:13finally it's business owner joyce who's made fried pork and mushroom dumplings with a sesame and
17:22shiitake mushroom skirt and a soy and chili dipping sauce
17:33joyce it's a joy to be eating these beautiful dumplings thank you perfectly cooked juicy on the inside
17:41the pork with the ginger and spring onion marry excellently well your crispy little skirt
17:50stroke of juniors adds a very welcome crunch thank you there's so much chili in that dipping sauce that
17:59i can barely feel my face and i'm enjoying it your dumplings are absolutely delicious now i can see why
18:06your children go back to uni with big bags of these nobody's ever said it's a joy i think everyone
18:14eats
18:14food and go yeah it's lovely but to say that it's a joy really has touched me
18:22thank you so much for today you really showed us a little bit of yourself in your dish
18:28but there was two dishes that grace and i thought really stood out so the first cook to get an
18:35apron is
18:40joyce i think they could be the best dumplings i've ever eaten
18:43thank you the second apron goes to
18:52jamie wonderful steak and chips thank you come take your aprons
18:58well done congratulations thank you thank you oh my god oh my god oh my god
19:23i know you guys must feel disappointed now but there is still two aprons up for grabs
19:40this is a classic recipe test
19:45we would like you to make a salad niçoise all of the ingredients are in front of you
19:54at the end of this two of you will be going home you've got 45 minutes show us what you've
20:01got start cooking
20:09i love a salad niçoise it's the perfect mix of beautifully dressed salad seared tuna new potatoes olives
20:21anchovies and a soft boiled egg all in that sharp mustardy dressing i've had some wonderful niçoise
20:29salads in my time and i've had some dull duds i have no idea what i'm doing this is couldn't
20:35have
20:36picked a worse choice but it we're here now there's so many elements that they have to juggle at the
20:42same time they only have 45 minutes so it might look simple but in reality they could easily run out
20:48of
20:48time i am feeling very nervous because you know i've made some mistakes in the last round i really want
20:53to
20:56put them right daniel hello salad niçoise do you know your way around one kind of okay i've made a
21:02couple but i've not done it with big gorgeous tuna i've done it with tin tuna what are you going
21:07to do
21:07with the tuna i'm going to sear it and then slice it thinly and lay it over the top
21:13they need to have a very very hot pan and you're kissing each side of the tuna so that the
21:20outside is
21:21seared with the inside is rare i do not want well done tuna 16 minutes gone a bit unsure because
21:31uh
21:32i've eaten loads of salad this one but maybe not made so many what are you most worried about maybe
21:39the
21:39vinaigrette this vinaigrette connects all of the ingredients of the salad together olive oil your
21:47vinegar capers anchovy and then the finishing of the mustard it is a delicate balance they don't
21:54have any measurements so this is all about instinct roxy what's your plan i've got the fish ready
22:00obviously that won't take too long because i will see the fish on a hot pan i've got the vinaigrette
22:04which is mustard i've got the anchovies in there are you coming back fighting coming back
22:09you want one of those aprons absolutely roxy was quite nervous about making her vinaigrette so i'm
22:17delighted that she got that done early from what i can see she has a plan okay so we're halfway
22:23now
22:25i'm cooking my eggs for five and a half minutes and then i'm going to put them in some cold
22:30water
22:30and hopefully they're all right inside and if not then i'll come up with another way to present them
22:36the soft boiled egg i want an orange jammy moist yolk it needs to be glossy and inviting
22:46filter have you eaten one something you swear before i've eaten one before but only on a very
22:51bad lunch meal deal in a supermarket so i don't quite know what it's supposed to taste like it's
22:58going to be my take on this salad that i've never had before properly
23:05so filter is going to do carpaccio of tuna she's just lightly seared her tuna and then she's put it
23:12into slices and then she squashed it in between two plates to get the carpaccio nice and thin
23:18perfect okay that's great we want to see their personality in this dish and it's a great opportunity
23:24for us to see their creative flair okay guys you've only 15 minutes left oh my goodness
23:36jonathan are you a salad person no unfortunately not my mum makes a great salad so there's no way i
23:43can ring her is there you can't you're not allowed to ring your mother or master you don't like to
23:47get
23:47your phone on you you're not you're not allowed to how are you going to tackle this i'm going to
23:51just
23:51try and make the dressing really good make sure i cook this the tuna really well and then hopefully
23:56that'll be enough i think jonathan seems the most nervous he's really relying on his intuition to get
24:04through this all of the ingredients are in front of him he just needs to cook them and bring them
24:08together so they taste nice tuna's looking good to me decided to roast potatoes which i think was
24:14just an impulsive decision but hopefully it was it it was a good one four minutes left we're in the
24:19final
24:35stages
24:36final seconds counting down
24:40if it's not on the plate soon it never will be
24:44i forgot about my eggs you've got 42 seconds to peel a boiled egg filter oh no oh no well
24:53we're gonna
24:54have a yolk time's up step away from your benches
25:05oh that's very tall well yeah i put my potatoes on sugar
25:12time to bring up your dishes
25:19we asked you to prepare us a salad nice was
25:25and despite the fact there were moments of blind panic these look pretty good
25:32filter you're up first
25:41i think visually it's really lovely i liked the idea of the carpaccio something a little bit
25:47different to make it interesting your tuna's beautifully cooked but i am especially impressed
25:52with how you thought on your feet and served that egg yolk in the center it's really delicious
25:58i think your dressing's good it's nicely balanced and it's sharp i think to tackle something as classic
26:04as this and put your own spin on it is a risk but there's some great tastes and it paid
26:09off
26:12i'm very happy about the judge's comments i had no idea which way it was gonna go
26:16the emergency egg thank goodness that yolk didn't break
26:22jonathan your salad
26:29your tuna is really over it is yeah it's very dry where are the other potatoes they're in the oven
26:36you haven't had a great day with the oven have you the oven's been my uh yeah my nemesis
26:41i think it looks like a pretty salad but i can taste that the vinaigrette isn't properly balanced
26:47you need a bit more of the olive oil a little bit more seasoning inside the vinaigrette
26:53when i saw i had to make a salad niçois i had a blind panic if i'm honest and i
26:57think i should
27:01roxy yours next
27:10your vinaigrette is really really good lovely balance of flavor and i think that was the element
27:16you were most nervous about but your tuna is overcooked your egg is beautiful i love the jammy
27:25soft glossy center your potatoes are crispy they're delicious it's a shame with the fish that you gave it
27:34too long
27:36the feedback was a mixed bag and some of it being really positive however i did overcook the fish
27:45so daniel you're next
27:55daniel presentation was this is quite slapdash and there's tons of it but i think your tuna
28:04is really delicious i like how rare it is but also how seared it is too your egg i like
28:12its lovely golden
28:13yolk your vinaigrette has the perfect balance of olive oil to vinegar really well executed is it a bit
28:22rustic in its presentation perhaps but when i eat it i am undeniably eating a delicious niçois salad
28:31i'm feeling nervous still i i believe i had fairly good feedback however any errors is not good
28:43that was a very classic recipe that they really should have known their way around there were errors
28:49but there were some lovely parts to these dishes
28:55i think vilta clearly is creative i loved the carpaccio of the tuna i thought it was perfectly
29:00cooked and then i love filter's little rescued egg yolk she was impressive
29:06i think roxy had some really nice layered flavors in her vinaigrette but the fish ended up being
29:12very over jonathan gave us his all making that niçois salad but the fish was overcooked and his
29:21potatoes are still in the oven daniel's salad was fairly rustic but i think his tuna was beautifully
29:29cooked all in all he did quite a good job to get an apron today it would mean everything it
29:38would mean
29:38absolutely everything i would like to continue but i don't want to get my hopes up too much
29:44honestly i'm not super confident about getting an apron but i still have that passion
29:51i think i'd still really like an apron but there were some very good cooks in there today yeah i
29:56think
29:56kind of my destiny thank you so much you cooked your hearts out you should be so proud of yourselves
30:05sadly we only have two aprons in front of us our first apron goes to
30:18filter well done thank you
30:22and our final apron goes to
30:28daniel
30:35jonathan roxy you gave it your all but you are leaving the competition thank you
30:45so
30:45i'm really proud it's something that i can look back on and say oh i did that i was part
30:51of that
30:52i'm feeling a little bit relieved because it was it was a lot more stressful than i expected
30:57and i think this has just told me i should uh keep my cooking in the kitchen at home
31:03congratulations
31:06come get your apron oh my goodness it's so surreal it's so bizarre
31:16i'm over the moon absolutely over the moon it's kind of a dream come true already
31:21but i'm ready for a lot more it's been a tough day but i'm very excited for the next challenge
31:28so
31:29hopefully i keep that energy going
31:48welcome back we've clearly seen something in all of you
31:55but now we're about to turn up the heat
32:00you're cooking for a place in the quarter final we only have three places which means at the end of
32:08this one of you will be going home now this is a very difficult decision for us to make so
32:16we've
32:16invited three past masterchef winners to the dining room jane devonshire
32:23dr salia mahmoud ahmed and thomas frake
32:30you've an hour and 15 minutes two courses start cooking
32:45this is the challenge i've been not dreading but like worried about the most like i've cooked
32:51big meals when i go away hiking like 24 people at a time but you're talking like big pots of
32:56stuff not
32:57in intricate dishes
33:00jamie what are your two dishes it's my main is pan fried scottish cod loin with fondant potatoes west
33:07coast mussels and a velouti using some of the muscle liquor and brandy you love the taste of scotland
33:13that's what you celebrate isn't it i do the dessert is definitely a bit more of a twist so it's
33:18crannikin but in a souffle form a souffle they haven't failed me yet operative words being yet
33:26this dish is inspired by the very famous scottish dessert crannikin which is raspberries whiskey oats
33:35jamie's making us a vanilla and raspberry souffle with a vanilla and tonka bean ice cream
33:41whiskey macerated raspberries and scottish honey granola more does better when it comes to honey
33:49right there's a lot of work and a lot of skill on show but if he gets it right i'll
33:54be laughing
33:56jamie's first course his cod onto gorgeous flaking away glossy fish a fondant potato which i'm hoping is
34:05brown and crispy and soft and fluffy and we go this is elegant classic scottish cookery that i would
34:13expect in a fine hotel up in the highlands oh
34:24vilta what are you cooking for us i'm going to be making a cold beetroot soup it's a very traditional
34:31lithuanian soup every summer we have a giant pot of it that we kind of get through in the week
34:37my
34:37second dish is the prawn roll using a tofu skin it is a dish that i make often with different
34:43types
34:43of fillings and it was just something that i really liked i love a cold soup she's got beetroot kefir
34:53which is similar to natural yogurt dill spring onions cucumber all these flavors go really well together
35:00i'm basically blended some of the beetroot just so we have some extra fun color in there serving on the
35:09side hot roast potatoes vilta really needs to come up strong here with flavor because there's not a lot
35:15going on in the place filter's second course i'm going to be keeping an incredibly close eye on
35:22filter's prawn filling because it needs to have texture i'm adding ginger carrot garlic loads of fish
35:31sauce soy sauce and above all it needs to stay in that casing
35:38she's going to fry them in a frying pan she's going to add water it needs to be just enough
35:43water so
35:44it evaporates off so they don't end up being soggy
35:55joyce you wowed us in your first round what's cooking this time so i'm cooking a mauritian
36:01fish and aubergine curry and what makes it a mauritian curry blend of the spices it's a bit of a
36:08sweeter
36:08smell i'd say um so it's cloves cinnamon cumin gamma salad it's all in there
36:18i really want this mauritian fish curry to pack a punch i want the aubergine to be cooked through
36:24just soft but not stodgy she's going to have a sea bream i hope that her fish is just cooked
36:32because
36:32once it goes into that curry the heat of that curry will continue to cook the fish
36:37and what's your second course it's a take on a school pudding i used to have it's a pandan leaf
36:42sponge in a coconut milk custard pandan's green yes so my cake will be green
36:50jose's second cost sounds like a delight she's bringing a school dinner dessert and then pandan
36:56that lovely woody earthy floral taste these two things together never seen it done before very much
37:04want to taste it i've worked really hard on these recipes i've chosen to do a ridiculous number of
37:13elements so you know this is a hard hard challenge my starter is duck liver cream with strawberry and
37:23malt vinegar syrup with goat's cheese and parsnip crisps you love these big warring flavors don't you
37:31i like challenging myself i think daniel just needs to have a delicate touch with this dish
37:39if he has too much liquid his duck liver cream will be soup if he puts too much vinegar in
37:44with
37:45the strawberries he will drown out the strawberry flavor the second dish is cauliflower and pork and a
37:53sauce cedar meninguin which is basically welsh for cider beer blanc daniel's doing cauliflower three
38:02ways the creaminess of that cauliflower puree will go very well with that pork tenderloin because
38:08cauliflower is naturally sweet it is a wonderful vegetable to pickle his cauliflower steak you almost
38:15want that chard and you get a much more complex flavor from your cauliflower we ask our cooks for ambition
38:22and to surprise us and daniel's really doing that let's hope he delivers
38:36i really want to see the cooks that they are now and not the chefs that they're trying to be
38:42i want to see who they are on the plate and taste it in every single thoughtful
38:49if i could go in there now and give them advice it's don't over complicate it make sure it tastes
38:54really good and then you can add to the flamboyance they will blink an eye and before they know it
39:01their
39:01plates will be hitting our table you just don't have a moment to even breathe in this part of the
39:07competition it's lovely to see you both cheers i am not good i knew this was happening and they say
39:18like oh don't do too much in this round because it's always a disaster and well look at me now
39:21so
39:23this sounds like a delightful scottish seaside celebration doesn't it we want the cod nice and
39:30flaky and translucent muscles plump and sweet jamie you've got three minutes three minutes for that
39:37cod yeah oh jamie you're gonna have to get them in the oven it sounds delicious but i really hope
39:42he
39:42nails the timings as well okay so that is definitely all of your time up how much long do you
39:48think we
39:48need five minutes five minutes yeah okay yeah i'm actually sweating i think the one thing is that fondant
39:55potato has to be absolutely buttery soft and cooked all the way through you're giving me a heart attack
40:01jamie yeah me too okay right cords okay there's nothing i can do about this
40:11take a deep breath you're almost there right that's five minutes up we're gonna need to travel
40:18with this place yep good luck thank you hi guys so sorry you know the pressure's like nothing else
40:31i've cooked few pan fried scottish cod loin with mussels with a fondant potato samphire and a chicken
40:38and brandy pollute thank you very much thank you my cod has got like a lovely golden skin it's really
40:51buttery and flaky and soft and it's cooked perfectly that fondant has got to be one of the best fondants
40:57i think i've ever eaten um i'll forgive him the extra five minutes because it meant that that was cooked
41:02to perfection those mussels are cooked beautifully they're so plump and sweet and i love the pollute too
41:08i'd happily pay to eat all of that yeah i love the caramelization around this fish i think he's
41:16judged it pretty well i think time got away from him but it's undeniably it's a good plate of food
41:23right jamie you've got 15 minutes before serving your dessert you need to get those souffles in
41:27i do yeah i think jamie is a brave man doing a souffle for us at this stage in the
41:34competition
41:34okay pray for me it's got to be light it's got to be airy and it's got to be well
41:39risen oh my gosh
41:41uh hmm the milano tonka bean ice cream sounds delicious but tonka bean can be so overpowering
41:49jamie souffles ice cream raspberries are we ready to go well the ice cream is not ready but it's as
41:54ready as it will be oh jamie it's custard yes sure cool custard custard goes with i can go with
42:01that
42:01yeah this is the moment of truth let's see what they look like a slightly uneven rice you could say
42:09quick spoon of raspberries okay go go go go hi jamie hello wow thanks for your incredible patience
42:20it's a souffle i've made for you today a vanilla and raspberry souffle with granola with some scotch
42:28honey and bee pollen in it raspberries macerated in whiskey and what was meant to be a vanilla and
42:33bean ice cream is now a vanilla and tonka bean cold custard hope you enjoy it thank you we've got
42:40a perfectly risen souffle which is the first tick in the box oh my gosh that was so hard i
42:49think i'm
42:49happy with the flavors i hope i did them justice i think that's one of the nicest things i've ever
42:57eaten in nine years of judging you can taste the raspberries in the souffle and it's lovely i will
43:02forgive him this not being an ice cream because actually the custard works so deliciously in that
43:07pudding i love the saltiness in the granola and i think that really complements the souffle really
43:12well with those beautifully whiskey kissed raspberries on the side jamie has knocked it out of the park
43:20i love the taste lovely raspberry flavors his ice cream well it's custard a very ambitious dish
43:27but you can see that he ran out of time
43:33filter three minutes for your starter are you ready not quite so i'm going to be adding just
43:37some extra garnishes some eggs more beetroot dill cucumber radish and a bit of chive
43:42let's go let's go okay i love a beetroot soup it's a very delicious cold really vibrant soup
43:51it's also a very very simple starter perhaps that might be a win for wilta in this stage of the
43:56competition okay soup is done i'm gonna now quickly do the potatoes i just hope she gives us something
44:03exciting okay and we are done let's go hello hello hello so this is called shalte barshe it's a very
44:18traditional lithuanian soup made out of beetroot and kefir you have hot potatoes with dill on the side
44:26thank you thank you so much i think it does look really really pretty but you don't get the sweetness
44:38of the beetroot and the tartness that i was expecting of the kefir i was expecting something
44:44so vibrant and full tasting and it's actually surprisingly bland but i find this a little
44:51disappointing however these crispy roast potatoes with the parmesan and dill are absolutely knockout
44:58i think quite an attractive looking starter but it's really under seasoned and as a result
45:04the flavors that are in there are dulled down i'm not sure whether this is really speaking to me right
45:08now
45:11right filter time for the main course yes are you happy with your prawn rolls no what's your worry
45:19filter that they're not crisp enough hopefully at least the filling would be good prawn tofu skin rolls
45:25you know i'm expecting some asian flavors and spicing running through there some ginger okay we're counting
45:31down from two minutes now i guess what we don't want to see is something that texturally doesn't work
45:38something that's waterlogged or something that's very bland what's left to go on we just have some
45:43samphire on top i hope that she's going to really surprise us with some stunning flavors
45:49let's go feed them
45:53look soggy yeah i have made tofu skin prawn rolls with samphire on top and then we have some
46:04chili oil with peanuts on the sides thank you very much delicious
46:11i'm i'm a little embarrassed for what i plated it's like disappointment's already gone out the window
46:16because they haven't tried anything else i've done and this is what i'm giving them i'm like
46:20uh there's some really nice punches of flavor spring onion ginger chili but it's all immediately
46:28washed out feel like there's a huge amount of water and moisture in the tofu wrap and the prawns
46:35mine is so waterlogged textually it's quite slimy the filling on its own it's actually quite tasty
46:42um so i'm not quite sure what's gone wrong i think the water has actually gotten into the world it's
46:49a
46:49shame they're so soggy because the prawn filling is actually pretty good you're happy with your your
46:55fish and your hair yes i am nothing's falling apart i am very excited for this because i first went
47:01to
47:01mauritius with mastership and mauritian fish curry has become one of my favorites some great smells thank
47:09you so i'm hoping this is going to be packed with that lovely mauritian spicing the aubergine not too
47:15overcooked and too slippery you've got one minute left but trying to cook a curry in such a short time
47:22is getting that depth of flavor and it's a real art and fish skin good luck joyce thank you
47:31hello hello hi hello thank you i've made for you today a mauritian fish and aubergine curry
47:39with basmati rice fish skin coriander chutney and a pickled cucumber salad bon appetit
47:50don't get me wrong it's pleasant and it's nice to eat but i think i'm lacking that real depth of
47:55flavor that i want from this sort of curry for me the fish is really nice the rice is lovely
48:01the crispy
48:02fish skin was good i mean i like it but i'm not in love with it it's just lacking that
48:09depth of
48:09flavor that comes with long slow mauritian cooking stood out on the beach with the sun bathing down on
48:15you the sea bream is really nicely cooked yeah i think the aubergine is soft and i love those mauritian
48:22spices i think the curry probably needs a little bit more seasoning just to lift it but uh all in
48:28all it's it's not a bad dish 15 minutes until your next course okay i'm overjoyed by the sound of
48:39this
48:39dessert sponge with raspberry and coconut over the top reminds me of those primary school days
48:44if she can nail how much pandan flavor goes into that sponge and match it with the coconut i think
48:50we're on to a winner oh that's great that school dinner vibe is making me very happy joyce thank you
49:03joyce's school dinner inspired dessert oh thank you is a pandan leaf sponge topped with raspberry
49:10compote and toasted coconut with coconut custard and mango i really love this dessert the sponge was
49:20so soft and so moist and pandani and then the raspberries were really sharp you can taste the
49:26lovely coconut in the custard it's mellow and it's lovely and the coconut on top finishes it off i have
49:32a bit of an issue with this cake um there's not enough it was so good the sponge is light
49:41and fluffy i
49:43like the tartness of the raspberry compote on top there is a definite hint of that floral pandan a
49:50little bit more sugar in the custard and i think this would be a wonderful dish
49:55wow that was so intense i think i've lost a few pounds i don't need to go to the gym
49:59or anything
50:01but i got all my dishes done on time that was crazy absolutely crazy
50:08i'm pleased with the taste yeah i'm really pleased with the taste of the duck cream
50:14daniel so his starter is strawberry parsnip and duck liver i don't think they're ever going to have seen
50:20anything like this before well hopefully not and hopefully i'll make it work the duck liver cream
50:25the goat's cheese strawberry more vinegar it just jars a little bit when you read the menu daniel three
50:32minutes until serving thank you these are going to be some absolutely huge flavors to try and marry
50:39that's a lot of goat's cheese i mean it's just hard to imagine what this will be like isn't it
50:46but i'm
50:47excited you never play things safe do you no what's the point go for it thank you very much
50:57hello hello well thank you you're welcome today i've made for you duck liver cream with strawberry
51:07and malt vinegar reduction hard goat's cheese and parsnip crisps thank you thank you very much
51:21that duck liver cream is iron rich and very smooth and it's actually been made very well for me what
51:28he's done is put flavors on top of it which just overpower it i think the strawberry is too sweet
51:33the
51:33malt vinegar is too acidic the goat's cheese just felt a clash i could eat a bag of these crisps
51:39and
51:39they're really lovely and salted and deeply golden and you could just dip dip dip i admire his ambition
51:44because he's tried to think out of the box i think it really works it's got the right balance of
51:49sharpness and sweetness daniel's sense of invention really excites me strawberry parsnip duck liver never
51:55eaten it before would do again okay 15 minutes feels like you've got a lot to do cauliflower one
52:04cauliflower two cauliflower three all done i think i gotta finish off this pork gosh daniel's ambitious isn't
52:14the cv port tenderloin he needs to get a good characterization on that caramelized cauliflower
52:19puree it's got to be silky smooth nutty and buttery and delicious the cauliflower steak has to be cooked
52:27all the way through it's actually pickled cauliflower yes gorgeous color
52:35how's that looking i'm happy with that i'm gonna have to push you now you're running out of time
52:41this is the side of the block well done thank you very much
52:48for his main course daniel is serving pork tenderloin with cauliflower steak cauliflower puree
52:55pickled cauliflower burnt apple crisps crispy sage leaves and a welsh cider bourblanc sauce
53:06i like the pork tenderloin the caramelization is really lovely
53:10i love this dish so i didn't have the pork but i really really liked this cauliflower puree
53:17it's really smooth and buttery i think the golden color on the cauliflower steak is really lovely
53:24the sauce is delicious it really smacks of that well cider and just brings a lovely sweet creaminess to
53:31the plate this is a really wonderfully executed plate of delicious great british food
53:37i love the pork and then the earthiness of the cauliflower puree and then the pickle
53:44is really sharp i think this is rather fabulous
53:51damn it i can't believe it i know i challenged myself as well i did not choose easy dishes
53:57but go big or go home it's not average chef is it
54:05and absolutely fascinating round with loads of ambition and some great flavors yeah that challenge
54:12is absolutely bonkers isn't it the dining room had a cook of the day and that was jamie
54:20jamie at times was quite chaotic he had run right out of time but that fish was really really very
54:28good
54:28i think it was a delicious souffle lovely and soft so jamie goes through we also had a cook of
54:35the day
54:36daniel the amount of flavor that was on those plates fantastic it maybe wasn't to everybody's taste
54:43but daniel gave us dishes just then that really excited me daniel's through so that leaves us vilta and
54:53jose vilta's starter looked quite beautiful it was just missing a bit of oomph
55:00vilta's tofu skin rolls i liked the prawn filling but we can't get past how watery that casing was
55:09i think joyce's mauritian curry was really quite delicious it just needed a bit more seasoning to bring it alive
55:18joyce's dessert i loved that light airy soft sweet sticky pudding with pandan i thought the custard
55:26was very coconutty but not very sweet it would be amazing if i got to the quarterfinals i want to
55:33keep
55:33using this apron now i've got it so let's hope i would like to continue but if i did get
55:39a place
55:39i would just really have to step up for the next one and practice practice
55:51guys that was a tough challenge
55:55you cooked some fantastic food today
56:00but as you know we can only take three people through to the quarterfinal
56:08the cook leaving us today is
56:15vilta
56:16thank you so much we've loved having you here
56:22i have very much enjoyed the masterchef experience i felt like i had a lot of
56:28highs and then a big low at the end so i've done the whole shebang and
56:32i still have the name on the apron so yeah i'll get that framed
56:40well done congratulations
56:44quarterfinals
56:45quarterfinals
56:48hang on oh it's not a dream i'm just so ecstatic so happy
56:55i'm feeling overwhelmed to be honest the words masterchef quarterfinals feel so surreal
57:01i'm looking forward to a pint and letting this kind of settle in i'm starting to believe that i can
57:10do this
57:13next time trying to remember not to cut my fingers off you
57:17six more contestants compete for the right to wear a masterchef apron
57:21this one's split down the middle but i can cover it up
57:26it's really really good before battling for a place there's quite a bit of heat in the quarterfinal
57:33it's just perfect this is absolutely yummy
57:53so
57:54so
57:54so
58:06you
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