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00:01It's the MasterChef quarter-final and this week's six best cooks are back.
00:10Getting to the quarter-finals was the dream and now I'm here I want to go all the way.
00:15Every round the stakes get higher, right?
00:19I feel absolutely excited. It's scary at the same time.
00:25Tonight they face two tough challenges designed to test them even further.
00:32First they will have to invent a dish from scratch around a weekend staple.
00:36That is an absolute winner. Gorgeous.
00:40Before cooking to a brief set by esteemed restaurant critic Jimmy Famurewa.
00:46Whoa. Now I believe in myself a lot more. I want to go further in the competition. I want to
00:52win it.
00:53Everyone's up in their game so I've got to pull something out of the hat.
00:57I feel absolutely ready. I'm ready to cook.
01:02They better buckle up because we are about to kick into fifth gear.
01:06Sharpen the knives. It's quarter-final time.
01:29Welcome to your MasterChef quarter-final.
01:33You are now fighting for a place in knockout week.
01:38Three of you will go through which means at the end of today three of you will be going home.
01:45This is an invention test. We're asking you to use your imagination and really impress us.
01:53We want you to make us the best brunch ever.
01:59Now this is certainly no time for a soggy bacon sandwich.
02:04Brunch is a decadent once a week treat.
02:07To 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.
02:25Show us why we saw potential in you.
02:29You have 90 minutes to make the best brunch dish of your life.
02:34Come up and get your ingredients.
02:41Grace, I love brunch.
02:44This isn't a main course that you'd find on the lunch menu.
02:48It has to have breakfast vibes.
02:51It'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 I'm hoping
03:14for.
03:15It cannot just be some bangers and eggs and toast. We are not looking for safe. We are looking for
03:22a showstopper.
03:24It's going to be a really tough challenge, this invention test, so as soon as it was announced I was
03:27kind of scared.
03:29I feel like I've got a dish that is good. Hopefully. Hopefully it should be good.
03:39Antosh has shown us classic Polish cuisine, but with a creative twist.
03:44What I like about Antosh's food is we get big, bold flavours and a general sense of surprise.
03:51Oh my God, that's so sexy. The boy's got proper skill.
03:56This is the kind of competitor that we really welcome because you never know what you're going to get.
04:03The key to success is enjoyment and relaxation. The looser I am, the better I perform in general.
04:10So if I can go in there with confidence, I think that's where I'll perform best.
04:17Antosh, tell us, what's your brunch dish?
04:19So I'm going to make drunken beans for you. So it's kind of Mexican inspired with a lot of cider,
04:24a lot of lime and a lot of spice.
04:27With a few kind of exciting bits, a carb of some sort.
04:30So it's still up in the air? Yeah, we'll get there.
04:36He's taking cannellini beans, he's putting cider into them.
04:40Cider can have a real kick, it can be quite tart when you reduce down the liquid.
04:45I don't want to only taste the cider, I really want to taste those beautiful Mexican flavours.
04:50Sweet paprika, some lime zest, lime juice and, you know, fresh herbs.
04:55But he's still piecing it together.
04:58I've been seeing these Mexican dishes cropping up on brunch menus more and more.
05:04So I think he's pretty on trend with this.
05:07But I really need those beans to make their mark.
05:12For me, in my regular day-to-day life, I like to come up with dishes on the day.
05:17So for me, that feels quite comfortable.
05:19Making it restaurant-worthy or MasterChef-worthy is a different thing.
05:28Gianni has brought flavours of Brazil to the MasterChef kitchen.
05:31We got to try ingredients we'd never had before.
05:35This is my first experience of Amazonian food and I'm excited to see more.
05:41We're sure she knows her way round the flavours of the Amazon.
05:44But can she whip up a good brunch?
05:48I think I'm very good thinking on my feet in the kitchen.
05:52I'm a mum, so I cook under pressure all the time for my family.
05:58So I'm just going to enjoy it.
06:02Gianni, you came from the Amazon and now you're in Essex.
06:05Do you eat brunch when you're in Britain?
06:08Not a lot.
06:09I go out for my girlfriends.
06:11Yeah, well, with the lunches.
06:13Yeah, lunches and dinners.
06:15What are you cooking us today?
06:17I'm going with the beef, with stuffed mushrooms, with cheese.
06:23This is brunch.
06:25It feels quite heavy.
06:26This is something that's really going to set you up for the day.
06:29I might have to go back to the store, maybe get some bread and then maybe change the beef.
06:37Time is ticking, you want to get back into that market.
06:42Gianni started with one idea and then she's flipped around and she's gone with another.
06:49Yeah, brand new plan now.
06:51I'm going to go a little bit lighter.
06:54As you can see, I don't have much experience with brunches.
06:58But I am sure I'm going to have a lot of taste in a plate.
07:05Now we have asparagus wrapped in bacon on a tomato bruschetta.
07:10This to me sounds like a classic brunch dish.
07:14All I hope is that Gianni nails getting that bacon properly crispy,
07:18but it does not end up overcooking her asparagus.
07:21That tomato bruschetta.
07:24I want the tomatoes to be sweet and plum, slightly acidic, but also have bite.
07:30She's also given us a mushroom, which has got stilton on it.
07:34That is a very pungent flavour.
07:37She needs to make sure that all of this balances.
07:41OK, guys, 30 minutes gone.
07:45Muckle is one of our quieter cooks in this kitchen,
07:49but his food really makes noise.
07:53It is bursting with Indian charm, flavour and pizzazz.
07:58This is one of the best things I've eaten in this dining room.
08:01I can't guess what Muckle's going to do, because he's so creative,
08:06there's nothing predictable about him.
08:08I 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.
08:14I just want to do something differently,
08:16and that's what I'm focusing on at the moment.
08:21I'm not that much of a brunch person,
08:23but if we ever spoke about brunch,
08:26it'll always be something unhealthy.
08:29Either very sweet or very fatty.
08:31So I'm going to do a thing that my mum always cooked me
08:35since my childhood, which is called halwa.
08:37Carrot halwa is one of my personal favourites.
08:40Muckle, I love it when you talk about your mother's cooking,
08:42because you're completely different to anyone else.
08:44You always think you could do it better.
08:47Not at this time, no.
08:50Not with carrot halwa,
08:51because my mum has cooked this probably a million times.
08:54I don't think I can do anything better than that.
08:57I'm just going to try and replicate what she did.
09:01Halwa is a really sweet Indian dessert
09:04made from sugar and carrots.
09:06He's going to grate his purple carrots,
09:08and then he's going to put them in a pot
09:10with lots of green cardamom,
09:12and cook that down,
09:14because it needs to become very sticky
09:17so that it can bind together.
09:19Muckle is taking this halwa
09:20and making it a little bit more breakfast-y
09:23with yoghurt and fruit and oats.
09:26This is a difficult thing to make look decadent.
09:30Difficult thing to give finesse,
09:32and that is what brunch is about.
09:35We're at the halfway stage.
09:37We have 45 minutes remaining.
09:43There's no doubt about it.
09:45Daniel is a really brave cook.
09:47He is not afraid to put flavour combinations together
09:51that, on paper, haven't been done before.
09:54Whether he's bringing us ox tongue
09:56with chocolate and swede,
10:00or duck liver and strawberries,
10:02never eaten it before, would do again.
10:04He's never boring, is he?
10:06I thrive under pressure, to be honest.
10:08That's why I gravitated towards working in theatre.
10:11That's why I love working with my hands.
10:13I love to be challenged.
10:14I know there's more in me.
10:16You know, like Michelangelo with David.
10:18Inside that stone somewhere is David,
10:20and I want to be able to find it.
10:25Daniel, do you like brunch?
10:26I love brunch. I love cooking it.
10:28I love thinking about different ways I can serve it.
10:30So what are you going to do for us?
10:31I'm going to do an Eggs Arnold Bennett souffle,
10:35with Comte Toast.
10:37It's based on a very special dish to me,
10:39because my father didn't have a very broad palate,
10:41but this is one of the dishes that he absolutely loved,
10:43and he loved for me to cook it for him.
10:45So, in a weird way, I get to cook it for him again.
10:48And I lost him a few years ago.
10:49So, this is great.
10:54Eggs Arnold Bennett normally is in the form of an omelette,
10:57and it's smoked haddock with hollandaise sauce on top.
11:00But Daniel wants to kick it up a gear and turn it into a souffle.
11:04He's going to poach smoked haddock in milk,
11:08and it's going to have star anise in there,
11:10and lots of other aromats to bring out as much flavour as possible.
11:13Essentially, the fish is going to be the main base of his souffle.
11:18Daniel is making a bechamel on the side.
11:21I'm really glad he's doing sauce,
11:23because otherwise, the souffle and the posh cheese toast,
11:27well, that could be quite dry.
11:29He's promised us a beautiful omelette in souffle form.
11:34We could just end up with scrambled eggs and overdone fish.
11:40Jamie's food is a love letter from Scottish cuisine straight to my heart.
11:45He delivers these wonderful big flavours.
11:48I just want to be alone for a moment with the chips.
11:51He wants to feed, but he also wants to show finesse.
11:57I think I'm a pretty adaptable cook.
11:59Like, I've cooked in hostels and mountain huts
12:01and campsites and beaches, like, all across Scotland.
12:04So, in theory, I should be OK today.
12:11When you said brunch, I was not very happy.
12:13I love eating out for brunch,
12:15but it's not something to really cook at home.
12:16So, what are we getting today?
12:18For me, like, an ideal brunch would be smoked salmon bagel,
12:21capers, shallot, cream cheese.
12:23I don't have bagels, so I'm going to use grilled sourdough instead
12:27and other accoutrements to go alongside.
12:29You don't normally make brunch, but you enjoy eating it.
12:32Where do you go?
12:32There's some glorious spots for brunch round about Glasgow.
12:35Glasgow is quite a brunch type of city, though.
12:38People do like to go out and spoil themselves.
12:41Yeah, people do like to go out and spoil themselves in Glasgow.
12:44And sometimes need it after spoiling themselves too much on a Friday or Saturday night.
12:50Jamie'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, homemade mayonnaise and cream
13:04cheese.
13:05He's going to have capers in his dish as well, so there's a lot of bold flavours going on.
13:10There needs to be a good ratio to sauce, to bread, to fish, to cream cheese.
13:15This entire dish rests on the cooking of the salmon.
13:19It really needs to be beautifully soft, and it really needs to pair with his homemade mayonnaise.
13:27OK, guys, you've only got 25 minutes left.
13:34Joyce is Mauritian Chinese by heritage, and she made a mark on the competition with those wonderful dumplings.
13:43Stroker Juniors.
13:45We've had an aromatic curry, and we've even had a wonderful pandan sponge pudding.
13:52I love what she does.
13:55So my plan to stand out today amongst the other competitors is to stick true to my cuisine.
14:02I think what's worked so far is the flavours.
14:05Making sure that if you're saying something spicy, it is spicy.
14:08Don't worry about what's going on around you. Just do you.
14:14Joyce, what do you think of this challenge?
14:17Yeah, I'm loving it. I'm enjoying this one.
14:19Only because of my girls, so they don't get up early.
14:21They live in London. They come for weekends.
14:24They'll come at about half-eleven, hungry, starving, haven't had breakfast.
14:27So I'm cooking a rice noodle in a spicy chicken broth, and I'm serving it with a sausage meat spring
14:32roll.
14:33This isn't something I've ever seen on a brunch menu, but this is something that your daughters would want.
14:38Yeah, they would, yes. They'd always pick something that is of that sort of tie or the fur element.
14:43Joyce, what do your daughters think of you being in this competition?
14:45They are amazed. I think they're very proud of me, which is lovely to hear that from your 26-
14:50and 28-year-old telling you that, that they're proud of you.
14:53So they just want me to do the best I can.
14:59Joyce's brunch dish on first inspection feels more like a lunch.
15:03However, when I drill down in it, she is making sausage meat and mushrooms and putting them inside a spring
15:09roll casing.
15:11Joyce, have you invented the breakfast spring roll?
15:13Yes. This is a momentous day.
15:17Hopefully she gets a really good crispy exterior, but a nice juicy filling in the centre.
15:24She's serving it with rice noodles and what smells like a really potent chicken broth.
15:30I really want to be able to taste the galangal, the lemongrass, the ginger.
15:34I want those beautiful flavours to sing through.
15:38When Joyce cooks us food that she cooks her daughters, we're always happy.
15:42So, fingers crossed, we get more of that.
15:46That's ten minutes to go. Make sure it looks as beautiful as possible.
15:55These are basically here, I'm just sort of doing the last finishing touches.
15:58I feel good and then I'll choose a lovely bowl and life will be good.
16:05Hoping they're not going to rise too much and then collapse, so there's still plenty that can go wrong.
16:15Right, guys, that's five minutes left.
16:23I'm not that happy with my presentation, but I have not got that much time to now invent something new.
16:29So I'm just going to get my food on plate and hope for the best.
16:33I am absolutely happy with those at the moment.
16:43Hey, that's it, guys. Time's up. Step away from your benches.
16:52Daniel, come on up.
16:55Inspired by his late father's favourite brunch, actor Daniel has made a souffle Arnold Bennett.
17:02A smoked haddock, egg and comte cheese souffle,
17:06flavoured with clove and star anise,
17:09served with toasted comte crisp bread
17:12and a clove and star anise bechamel.
17:22I love the fluffiness of the souffle.
17:28I think you have the ratio of haddock and egg and cheese just right.
17:34The posh cheese on toast just pushes it into a whole new level of decadence.
17:40Your souffle, your fish, is really nicely cooked.
17:43There is a real elegance to it.
17:45You've got more flavours of the aromats coming through in your sauce.
17:50To be honest, I could eat, I'd say, mine and Grace's.
17:54I have to hold myself back from finishing it.
17:58I'm pretty sure your father would be delighted to eat this.
18:03It means absolutely everything to me. Thank you.
18:06I'm feeling relieved and proud.
18:09Dude.
18:12I feel like my dad was looking down at me.
18:17I'm going to treasure that for the rest of my life.
18:21Product manager Jamie's brunch is a take on a smoked salmon bagel.
18:26Smoked salmon pan-fried in capers and parsley.
18:30On fennel and shallot pickles and toasted sourdough.
18:35Served with a caper and parsley cream cheese.
18:39And a lemon and caper mayonnaise.
18:46The salmon is really beautifully cooked, really nicely seared on the outside, but still pink and juicy on the inside.
18:54Your mayonnaise with capers is a little bit salty.
18:58And I think I would like the cream cheese on the actual bread instead of it being on the side.
19:03But for me, really, the star of the show is that salmon. It is wonderful.
19:06This is definitely a brunch dish that I would eat.
19:10Jamie, the presentation of this dish is utter chaos.
19:15However, there are some great tastes on this plate.
19:18Your pickles. Gorgeous.
19:21To take fennel and get that amount of zing into it.
19:25Wonderful. Love, love, love.
19:27Let's forget about this overly salty, quite bitter mayo.
19:30And let's prettify it up.
19:32And that is an absolute winner.
19:36I've got mixed emotions after that challenge.
19:40It's so intense.
19:42And I'm just glad I managed to get some elements up which they enjoyed.
19:46You look great from here.
19:49I hope you enjoyed it.
19:50GP receptionist Sheani has served bruschetta,
19:54toasted sourdough, topped with a buffalo cheese and tomato salsa,
19:59flavoured with sage, served with Stilton stuffed mushrooms topped with garlic breadcrumbs,
20:07asparagus wrapped in bacon
20:10and an avocado rocket and chilli salad.
20:20You, at first, were going to cook something which was very not brunch
20:24and I am very spirited by the fact that you moved with that idea
20:29and have cooked something which is very much more classic brunch.
20:33I think that you have nicely dressed avocado,
20:36your asparagus still has a crunch,
20:39but the Stilton in the mushroom is such a pungent, stinky, whiffy cheese
20:45and, to me, it's overpowering the whole plate.
20:48You've got lovely caramelised crispy bacon
20:50and there's still an al dente bite in your asparagus
20:53and that's really key.
20:56However, the sage in the tomato salsa, it is too strong.
21:00So, the really strong blue cheese and the really strong sage,
21:04there's a battle going on in the plate.
21:09I feel relieved I finished the challenge.
21:13A little bit disappointed that I didn't bring flavours
21:16that they were expecting from me.
21:19I should have left the mushrooms behind.
21:22I regret the amount of time my friends invite them for brunches
21:25and I didn't go, so...
21:28Cake decoration business owner Joyce
21:30has made her daughter's favourite homemade brunch.
21:35Chicken and shiitake mushroom noodles
21:37in a galangal ginger and lemongrass broth
21:41topped with sliced soy egg omelette
21:44and crispy garlic.
21:46Served with a sausage meat and mushroom spring roll.
21:56There's great flavours of caramelised garlic throughout,
21:59which 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.
22:09So, I can see the brunch-inspired elements,
22:11but for me, I cannot taste the galangal,
22:14I cannot taste the ginger,
22:15I cannot taste the lemongrass.
22:16There's lots of skills here,
22:18but lots of room for improving this dish.
22:22Thank you for inventing the breakfast spring roll.
22:25Really 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,
22:35you give yourself a lot of work
22:37and you deliver all the things you say you're going to do.
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
22:46that I made my own spring rolls.
22:48If I'm going to be known for flavours,
22:49I've got to deliver.
22:52Corporate banking relationship manager Antosh
22:55has served Mexican drunken beans.
22:58Cannellini beans flavoured with coriander, cumin and bacon,
23:02braised in cider and lime juice.
23:06Topped with pickled shallots,
23:09parsley salsa
23:10and sliced avocado.
23:13Served with corn elote,
23:15corn with mayonnaise and lime
23:17and a flatbread.
23:24It's unlike anything I've eaten before,
23:27which always makes me ecstatic.
23:30Bearing in mind you took a jar of cannellini,
23:33shoved in some cider,
23:35some onion and some bacon,
23:37I think that what you've created
23:39has got such depth.
23:40I think that what's elevated it further
23:42is this parsley salsa
23:44that you've got across the top.
23:46I like that you hit the brief.
23:48To me,
23:48I have seen these types of dishes
23:50being served in posh brunch places
23:52time and again now.
23:53I think that's a great plate of food.
23:55Your flatbreads are beautiful.
23:57There'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, Anton.
24:10She split the judges right down the middle
24:12with that dish.
24:13The one true judge, right?
24:15Oh, no.
24:17Oh, no.
24:21I'm feeling good enough.
24:22It was mixed response.
24:24There were definitely bits I knew
24:25I 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.
24:34Inspired by a childhood dessert
24:35cooked by his mum,
24:38operations manager Muckel's brunch
24:40is carrot halver,
24:42shredded purple carrots
24:44spiced with cardamom,
24:46nutmeg and black pepper
24:48roasted in sugar and butter,
24:51topped with yoghurt,
24:52toasted oats
24:53and a fruit salad.
25:00I've never had anything like this
25:03before for brunch.
25:04It undeniably belongs
25:06on a brunch menu.
25:08Your purple carrot halver
25:09is really delicious.
25:11There's a great balance in there
25:13of green cardamom,
25:14which goes so well with carrots.
25:16The black pepper is elegant.
25:17It is not hot.
25:19It is a perfume at the end.
25:21And on top,
25:22your yoghurt fruit salad.
25:24It's a match made in heaven.
25:26And the two of them really go very,
25:27very well.
25:29I love that by stewing these carrots down,
25:32they've become something that to me feels a bit like porridge
25:35or a semolina pudding.
25:38I can completely see how your mother made it
25:43and you'd end up having it for breakfast
25:45and then sometimes lunch.
25:47It's a hug in a bowl.
26:18And I think the other four cooks,
26:21they showed some really great flashes of brilliance,
26:23but I think there's definitely some room for improvement.
26:26Anna,
26:27this competition never sleeps.
26:29If they think that was difficult,
26:31wait till they see what we have next.
26:37All six of you are still fighting
26:40for a place in Knockout Week.
26:42You need to show us
26:44why 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
26:56the esteemed restaurant critic,
26:59Jimmy Famarewa.
27:03Hello.
27:03Hello.
27:04Welcome.
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
27:17the 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.
27:35Jimmy being his, like, makes me amazed and nervous.
27:40I think I'm going to go nuts.
27:44Nuts 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 flour.
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 could be used in curries or dipping sauces.
28:14The really important thing here is that a dish is balanced, it needs to taste delicious and it needs to
28:20be technically spot on.
28:22It's so exciting to see Jimmy here today.
28:25It's a privilege to be able to cook for him.
28:26I'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 and loved 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, a 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.
29:08The key to a Swiss roll is that perfect sponge.
29:12If she overcooks it, it will be dry and 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?
29:30Is 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's 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.
29:57I 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 is a lot easier to carry than a
30:04big elaborate sandwich or something.
30:05And sometimes we don't even stop.
30:07So yeah, nuts are great.
30:10So Scotland, nuts, what are your first thoughts and what are you making?
30:15Yeah, immediately to me it was like Scotland in autumn, nice walk through the forest, all the orange and browns,
30:20wild chestnuts, wild hazelnuts.
30:21So I'm doing a shortcrust tart with chestnut flour through that, filled with hazelnut frangipan, topped 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, you've put them all the way through.
30:37How risky do you think this is?
30:39Well, pressure is a privilege.
30:41I love this brief, so I'm just really glad to be here and it's good for you both.
30:46So Jamie is making a chestnut tart, which sounds fantastic.
30:51The pastry has got to be short and buttery and 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, right balance of sweetness, lovely and rich and candied and fragrant.
31:11I love a good poached pear.
31:13He needs to get them on quite early because we want the poach to soften that pear.
31:19He's using hazelnut liqueur in his Chantilly cream and 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, so I did what I always do is I just went back
31:38to the concept and broke it down and 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 and 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, Jimmy.
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 with his play on
32:18the word nuts.
32:19But I'm kind of here for his creativity and he's showing some cojones.
32:25Sheep's testicles is very similar to a sweetbread.
32:28It'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 and add some eggs and some cream to lighten that
32:41mixture as 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 and a butternut squash and nutmeg velouté.
32:57Yeah, I'm really pleased with that.
33:03Mukul, tell me what you're cooking.
33:05So there is a very popular chocolate nowadays which is selling like hotcakes.
33:09That's Dubai Chocolate.
33:10So Dubai Chocolate is basically a chocolate filled with kadayef, which is a filo pastry, and pistachio.
33:16My wife is addicted to it.
33:17I'm cooking a pistachio crempette, which will be sitting on kadayef nest, and there will be a saffron cream on
33:23top of it.
33:23I also have a rose in chilli, jelly.
33:26I'll be putting some raspberry coulis around it just to balance the acidity.
33:30So I've lived in Dubai for three years.
33:32People know what Dubai Chocolate is, so that's the perfect opportunity to bring them in.
33:36You're cooking a dessert which is influenced by your wife's favourite chocolate bar.
33:40Has she been a great support during the competition?
33:42She's looking after 90 months old by herself, which 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, Mukul is showing us his creative side.
33:55He's been inspired by pistachio nuts in the famous Dubai chocolate bar.
33:59I'm just going to set it after tempering and just make a shard out of it.
34:04It's especially tricky to temper chocolate when you are running against time.
34:07But I hope I'll get to it. It's fine.
34:11He's going to use kadayef pastry as the base of his dessert.
34:17It's similar to filo pastry, and he's going to fry that to get it really crispy.
34:22Kadayef can go really dry if I roast it for a longer time,
34:25or if I don't add enough condensed milk to it.
34:27It's topped with a pistachio creme patisserie,
34:32a type of custard, and you add cream to it.
34:36I really hope that has got a good balance of sweetness and nuttiness.
34:42As well as the pistachio, Mukul 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. We have 45 minutes left.
35:07This dish brings me loads of memories from my childhood.
35:12Despite the wobbly round and less challenge,
35:16I am confident that Anne-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
35:38with Brazil nuts and 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.
35:50That brings me a lot of memories,
35:51picking up in my grandma's garden.
35:54In a bed of pasoka.
35:56Pasoka is a pinnets with sugar and salt.
35:59Lots of flavours here I've never had before.
36:01This is going to be really interesting.
36:03Yeah. Thank 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.
36:20I want to taste those cashew nuts.
36:21I want to taste the cocoa from the chocolate.
36:25Gianni'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
36:34with 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.
37:05So, I'm celebrating coconut in many forms.
37:07So, I'm doing a coconut rice pudding,
37:08coconut biscuits, a coconut and sesame brittle,
37:11coconut liqueur, infused mango,
37:13and then the most exciting bit, for me at least,
37:15a Thai green curry ice cream.
37:17Whoa.
37:18That's the face I wanted.
37:20Antosh, you had our attention,
37:22now you have our interest.
37:23It's Thai green curry ice cream.
37:26I'll be honest, everyone I fed it to
37:28has the first bite and goes,
37:29oh, 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 puddings.
37:48For me, the rice needs to be fully cooked,
37:51but not too mushy and 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.
38:12It's had a bit of crunch, a bit of nuttiness.
38:14From 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,
38:21but also chili, lemongrass, galangal.
38:23I want that, but in a cold form.
38:28He's also going to give us some coconut rum,
38:30compressed mango.
38:32And then as well as that, there'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, it's going to be extraordinary.
38:44Okay, guys, you've only got 15 minutes left.
38:51My roll rolls well.
38:52Nothing cracked, everything's still in it.
38:55We'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.
39:11Two minutes left.
39:13This is the moment of truth.
39:27That's it.
39:28Time is up.
39:36Daniel, come on up.
39:39First 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 veloute
39:55and a walnut and tarragon oil.
40:03The actual filling of your raviolo
40:05is 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.
40:23I find myself really, really enjoying this kind of journey
40:27you've taken us on of different forms
40:29and different readings of the word nut.
40:33Your pasta work is excellent.
40:35It is thin and it is holding the filling in very well.
40:39Your balance of your walnut
40:40and 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
40:54and it's bursting with flavour.
40:57Your butternut squash and nutmeg veloute
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.
41:10The 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.
41:19If I can get through to the knockout week,
41:20then, you know, I'm just going to keep growing and growing and growing.
41:25Oh, I'm loving it.
41:26And I want more.
41:31Jamie's nut-inspired dessert
41:33is a hazelnut and chestnut tart.
41:36A chestnut flour short cross tart case
41:40filled with hazelnut frangipan.
41:43Topped with pears poached in chestnut liqueur,
41:46praline paste,
41:48candied hazelnuts,
41:49and a praline crumb.
41:52Served with a chestnut and hazelnut liqueur chantilly cream.
42:02I 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.
42:29I like that the chantilly cream isn't too sweet as well,
42:33because you are on a knife edge here.
42:35But my favourite thing might be those praline candied hazelnuts.
42:41You crunch them and it's like it could set off car alarms or something.
42:45I was trying to not noisily crunch.
42:47They 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.
43:06It's undeniably a beautiful expression of hazelnut and chestnuts.
43:10But this is not cooked enough.
43:14I 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.
43:30Jeanne's dessert is inspired by the nuts of Brazil.
43:35She's served a cashew nut brownie,
43:38topped with a Brazil nut and capoissu fruit mousse,
43:42and a caramel tuile.
43:45And pissoca, a Brazilian roasted peanut crumb.
43:54The brownie has a lovely intensity.
43:57There's a real richness and depth of dark chocolate flavour.
44:01I like the cashews through it,
44:03but I do think they could probably have stood some roasting
44:05or some kind of blooming of those flavours.
44:08That crumb, which is a bit salted, is very nice.
44:11I don't think we need it so much.
44:13It feels a little bit dry, and that is something that nuts can do.
44:18The cupoissu and Brazil mousse, for me, has not worked.
44:22The acidity of it, it just keeps kind of demanding attention
44:25as opposed to complementing the brownie.
44:27For me, it's too dominant, too strong.
44:31You have put so much cashew into the brownie
44:34that it's sacrificed the feeling of it being a brownie.
44:38It feels more like a flapjack.
44:42I'm not entirely sure that this works as a dish.
44:47I am feeling a little bit disappointed with the feedback.
44:52It's OK, I've tried something new.
44:55But I'm happy that I brought something that they never tried before.
44:59Not sure if it was enough.
45:01Just going to keep my fingers crossed.
45:06Antosh's twist on Jimmy's nut brief celebrates the coconut.
45:11He's made a coconut milk rice pudding
45:14topped with koko sanki, Polish coconut biscuits,
45:19coconut and sesame tuiles
45:20and a coconut liqueur compressed mango
45:24served with a Thai green curry ice cream
45:27flavoured with peanuts.
45:35Antosh, I think we can comfortably say you've not played it safe.
45:39You've got that thick, quite intense
45:42coconut milk rice pudding.
45:44And then we get to your Thai green curry peanut ice cream,
45:49which, you weren't kidding,
45:51it really is Thai green curry and an ice cream.
45:53It's that jolt of coldness,
45:55it's creamy, there's heat flowing through it
45:58and it kind of scrambles your brain.
46:00It's inventive and I really, really do applaud you for that.
46:06I adore this thick coconut-y rice
46:11and peanut ice cream
46:13with shalott and garlic and a lot of Thai
46:15lemongrass and galanga.
46:17To me, it's delightful.
46:19It's so playful
46:21and, ultimately, really wonderful.
46:26Your sesame brittle is...
46:29It is really good.
46:31It's a very difficult technical sugar work to do
46:34and I think you really nailed that,
46:35so that's wonderful.
46:36And those beautiful, succulent, juicy cubes of mango
46:41are stunning.
46:43You've got a lovely kind of rum hit off it as well.
46:48Your coconut biscuits are burnt.
46:50They're missing that delicious kind of sweet, slight chew.
46:56I went in knowing that the coconut biscuits were over for sure,
47:01but, do you know what, the rest of the dish was well-received.
47:05I'm really proud of what I did,
47:07so, honestly, either result,
47:08I can leave here with my head held high.
47:11Hello.
47:13Joyce's nut dish is a twist on an American pecan pie.
47:17She's served a Swiss roll,
47:20pecan sponge filled with cream, maple and bourbon caramel
47:24and a pecan nut and bacon crumb,
47:28served with a pecan tuile,
47:31crushed praline
47:32and a maple syrup and bourbon caramel sauce.
47:39Your sponge is beautiful.
47:41It's light, it's fluffy.
47:43I'm enjoying the chopped pecans in the centre.
47:46Your bourbon and maple sauce is as creamy,
47:51it's luscious, it has a hit of alcohol.
47:53If a pecan pie can inspire you to make this,
47:57I'm very curious of where else you're going to take food.
48:00Joyce, I have to say this is a really very, very good idea.
48:05I think at the moment we have an abundance of sweet
48:07and I'd like to have tasted more of the bacon
48:10so that there was just a bit more saltiness to it.
48:14The pecan nut just comes roaring through every element of it.
48:19The beautifully crisp tuile and the sponge as well.
48:25I said celebrate a nut and you have done that
48:28and you've done it in a really, really effective and impressive way,
48:33so well done.
48:38I'm very proud of my dish and the feedback that I got,
48:41some of the critique in it, totally agree with.
48:43I 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,
48:52so we'll just have to wait and see.
48:57Inspired by Dubai chocolate,
49:00Muckle has chosen to highlight pistachio.
49:03He's made a Kadaif fine pastry nest topped with pistachio creme patte,
49:09saffron cream and a chocolate and pistachio chard,
49:13served with a rose and chilli gel,
49:17pistachio crumb and a raspberry coulis.
49:26The pistachio flavour comes through,
49:29both in that creme patte and the pistachio crumb.
49:32The raspberry coulis is great in terms of flavour
49:35because it's a sharp bit of contrast,
49:37but it's also quite a necessary source
49:40because it all does feel a bit dry.
49:42You've got that huge wadge of fine pastry underneath.
49:46And for a riff on Dubai chocolate,
49:49it's not really got much chocolate.
49:52I don't think this is your best work.
49:55The pistachio creme and then the pistachio crumb,
49:59for me, are not sweet enough.
50:02Your saffron creme, to me, it's very elegant,
50:04the flavour of saffron.
50:05Same with the rose.
50:06It's really well balanced with your chilli.
50:08You have incredible ideas, Muckle.
50:11I think the presentation ultimately let this down.
50:15If you'd used a smaller ring
50:17and you filled each layer up,
50:19it would mean every spoon
50:21had an even distribution of each flavour.
50:25But if they are eaten in the wrong ratios,
50:27it's falling flat.
50:28And I think that's what's happening with your dish.
50:33I don't feel like completely happy
50:35about what I did there.
50:37I did not think about layering the flavours in one go
50:40so everything could be eaten in one bite.
50:43Oh, well.
50:44I am not very confident at the moment.
50:47I am really, really disappointed and very nervous.
50:53Thank you all so much.
50:55I asked for dishes that celebrated nuts
50:58and you delivered with skill, with personality
51:01and with more than a few surprises.
51:05It's been a real privilege to be here and try your food.
51:18Jimmy, thank you for your wonderful brief.
51:21This is when things get really hard.
51:23Yeah, good luck, guys.
51:25You'll need it.
51:27Thanks, Jimmy.
51:33I have to admit, I'm very impressed with our cooks today.
51:37But we can only take the best ones through to knock-out week.
51:43There's one cook who really stood out today
51:45and that was Daniel.
51:47I just feel it was skill on skill on skill
51:49and really creative.
51:52I think we're in agreement.
51:54Daniel goes through.
51:55Yeah.
51:57I was not a huge fan of Gianni's brownie today.
52:01She put quite a lot of cashew in there.
52:03The texture wasn't right.
52:05I thought the mousse was very acidic
52:07and the nuts along the bottom
52:09made the whole thing quite dry.
52:11Gianni goes home.
52:13Yes.
52:16Muckle, time and again in this kitchen,
52:18has delivered dishes that have impressed us.
52:21But that was the weakest dish she's ever cooked.
52:24It's a great shame.
52:25I think Muckle has an excellent palate.
52:27But the construction of that dish
52:29really affected how enjoyable it was to eat.
52:32The pastry, it was far too dry.
52:35The pistachio, not sweet enough.
52:38Sadly, it feels like it's the end of the road for Muckle.
52:43It leaves us in a discussion about Antosh, Jamie, and Joyce.
52:49Three cooks who all have a place in my heart
52:51and my stomach because they've cooked some wonderful things.
52:57Antosh brought us what was essentially a Thai green curry,
53:00but in rice pudding and ice cream form.
53:04He's very, very creative.
53:06I think he has wonderful ideas.
53:08Antosh does make mistakes with his cooking,
53:10but there is a playfulness that intrigues me.
53:16I really loved Joyce's pecan sponge in her Swiss roll.
53:20I thought it was light and fluffy and lovely and thick.
53:24She promised bacon I could have done with more of that.
53:27However, there's no denying it was an incredible invention.
53:33Jamie's frangipan tart certainly divided us as judges today.
53:38I like the crispness of the pastry
53:40and those little praline nuts were just complete flavour bombs.
53:44But my tart was undercooked.
53:46And the question is, can we forgive that?
53:50This is a really tough decision.
53:52There are three very exciting cooks.
53:56Anna, what are we going to do?
53:59Now that we're so close to Knockout Week,
54:01I feel like I can just reach out.
54:03I can see it.
54:03I just want to reach out and grab it,
54:05but I just have to hope that it lets me.
54:09I'd like to go through.
54:10I'd like to stay.
54:11I'm really enjoying my time here.
54:13And I would like to show what else I can do.
54:17The other cooks here are unbelievable.
54:20So if I were to get through, I'd be surprised,
54:22but I would also be absolutely ecstatic.
54:35Thank you so much for that round.
54:39You really put your heart and soul into those dishes,
54:44which is what makes this incredibly hard,
54:48because we can only take the best cooks through to Knockout Week.
54:55The first cook leaving the competition is Gianni.
55:01Thank you so much for introducing us to flavours and ingredients we'd never seen before.
55:08Thanks, Gianni.
55:15And the second cook leaving us today is Muckle.
55:23Muckle, we have been delighted by your flavours and your creativity,
55:28but I'm sorry your time here at MasterChef has come to an end.
55:32Thank you so much.
55:34Thanks.
55:37To be heading home tonight feels disappointing,
55:42but I'm feeling proud of what I have achieved here.
55:46I did show to the judges the flavours of the Amazon forest.
55:52Definitely coming back home with my head high.
55:55This competition has unlocked a lot of confidence in me.
55:59I totally had fun.
56:00I had a blast almost.
56:03It was an amazing experience.
56:05I cannot describe that in words.
56:13This is where it got really tough.
56:18But Grace and I, we've made a decision.
56:23All four of you are through to Knockout Week.
56:31I'm just feeling dazed, but so happy.
56:34I just can't believe I've actually got through to Knockout Week.
56:37Yeah, bring it on.
56:39I'm over the moon right now, honestly.
56:41I don't think elation even describes it.
56:44Like, everything about it is fantastic,
56:45and I just didn't want it to stop.
56:47The three others who got through are unbelievable cooks,
56:50so even to be in the same wheelhouse as them,
56:52it means the world.
56:54I'm feeling shell-shocked, to be honest.
56:57Utterly drained, but really, really pleased
56:59and proud of myself, which, it doesn't come in easily.
57:02So, yeah, it's just magic.
57:10Next time, six more home cooks...
57:14I'm shaking, like, look.
57:16...compete for the right to wear a MasterChef apron.
57:21A wee bit of a time issue, I think.
57:23You went a little crazy with that pepper.
57:25Would I finish all of this? Yes.
57:27Before battling for a place in the quarterfinal.
57:30I don't know whether I should eat it with a fork or a straw.
57:35I don't know whether I should be a little bit of a knife.
57:36I don't know whether I should be a little bit of a knife.
57:42I don't know whether I should be a little bit of a knife.
57:46I don't know whether I should be a little bit of a knife.
57:48I don't know whether I should be a knife.
57:51I don't know whether I should be a knife.
57:52I don't know whether I should be a knife.
57:52I don't know whether I should be a knife.
57:53I don't know whether I should be a knife.
57:54I don't know whether I should be a knife.
57:54I don't know whether I should be a knife.
57:54I don't know whether I should be a knife.
57:55I don't know whether I should be a knife.
57:55I don't know whether I should be a knife.
58:02You
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