- 2 days ago
MasterChef S22E07
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00:04it's the battle for the ultimate culinary prize 48 of the country's best home cooks
00:13come on have their hearts set oh my god it's fine it's fine oh no i dropped it on the
00:22coveted
00:23masterchef trophy it is an explosion of flavor this is absolutely yummy fantastic each week 12
00:33extraordinary amateur talents i think i'm struggling battle for a place in the quarter
00:38final there's something quite dracula about this dish but only the best can earn their passport
00:46to the ultimate cookery showdown the hundred guests are here keep going faster if this has
00:55been cooked by an amateur we all need to watch out who's got the vision the perseverance and the
01:02creativity to 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 are arriving at the masterchef
01:23kitchen i have this feeling i'll either do terribly or might actually do quite well
01:29i'm a very all-or-nothing kind of person i've watched the series for years and years and years
01:35and i've been like what i do this what i do this and now i'm here it's like a weird
01:39fever dream
01:41very excited but very scared i'm just gonna have to give it a go can't fall out now
01:50guys welcome to the masterchef kitchen we're asking you for your signature dish
01:56this is your calling card it's a bit of you on a plate it's your chance to make a first
02:03impression
02:05at the end of this our two favorite dishes will win a masterchef apron the rest of you will cook
02:14again for the remaining two aprons we 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 as mundane as peeling some tart he's just 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
02:57i have a dream of opening like a little boutique highlands hotel elevating scottish foods but open to
03:02everyone you are definitely the smiliest cook in the kitchen today there's just this beam
03:10across your face nervous energy smile yeah tell us what's your signature dish all right so i'm doing
03:16dry aged scotch sirloin chubb cooked chips cream spinach caesar salad and a whiskey peppercorn sauce
03:21steak and chips why are you bringing that to the masterchef kitchen i think it celebrates the best of
03:26scotland on a plate there was a lot of process going on in this dish i went through and wrote
03:33down
03:33step by step and i think i come out to like 45 steps i need to do just to do
03:37steak and chips
03:39i want a lovely golden crust on top of that steak it's sirloin steak it should be medium rare i
03:45don't
03:45want it rare and i don't want it medium that peppercorn sauce needs to be silky peppery and boozy
03:55and those chips you 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 so they're basically
04:29like a potato pancake and then fried vermicelli and then i'm doing a creamy chanterelle sauce filter
04:35you're an artist i'm looking forward to some beautiful presentation i'm hoping i can make that
04:41happen although 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 which
04:56is fermented cabbage and she's going to form them into like little potato cakes and fry them away
05:02it'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 because they're slightly burnt but i will make
05:11some more it's fine so those first 30 minutes have flown by
05:18an actor writer and vintage car builder welshman daniel's cooking revolves around his passion for his
05:25country's cuisine so my signature dish is sweden athavod which is welsh for swede and tongue it's going
05:34to be braised tongue underneath a swede blanket with a pea fricassee and a toasted pureed swede mousse or
05:43spuma over the top and some grated chocolate what will you call in the dish sweden afavod okay and my
05:50wife has told me i absolutely can't call it tongue under the blanket i think this might be a risky
06:00dish
06:00it depends how they are with awful but i cook a lot with awful tongue is kind of looked down
06:06on but i love
06:09it tongue is a divisive ingredient the trick is to cook it in such a way that it's soft and
06:16yielding
06:16and doesn't really remind the eater what it is a caramelized sweet foam and then finishing it with
06:25chocolate together it'll be interesting 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 what we
06:49now call as the curry mile so i've stuck to my traditions and i'm cooking a chicken breast filled
06:57with herbs and a spiced curry sauce with a basmati rice my dad had restaurants in birmingham so growing
07:06up chicken breast in a tandoori oven was great obviously i can't replicate that because we don't
07:10have a tandoor but i have marinated the chicken in a yogurt sauce i will pan fry it to give
07:16you that
07:16nice golden crust what brought you to masterchef my father's no longer with us so just bringing his
07:22flavors his joy his passion roxy's going to marinate her chicken in paprika cumin and yogurt is the key
07:32because it helps tenderize your meat and then she's going to stuff it with coriander mint green chili
07:39she has to be careful she doesn't overcook that chicken we don't want to dry that curry sauce needs
07:47to be heroically seasoned i want to taste the turmeric and the garlic and the ginger when he's
07:54not singing on cruise ships musician and performer jonathan lives in harrogate with his wife and two
08:00young boys yeah it's been a big build up it's been a lot of chaos in the house cooking things
08:05and
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 bisque
08:17this dish is inspired by our first family holiday to cornwall with the two boys and we
08:20are 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 needs to be careful with that because you're trying to enhance the flavor of the shells you don't
08:56want to dominate them spanish potatoes 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 joyce runs her own cake decoration business in surrey
09:17and used cooking the food of her heritage as a way to connect with her daughters as they were growing
09:22up
09:23mom and dad were from mauritius so lots of food influences indian french chinese
09:30but ironically mom never let me in the kitchen she said it was a dangerous place
09:34i did more cooking when i had a family and that's when i realized well maybe i can cook
09:41so today i'm making pan fried dumplings with a pork and mushroom stuffing served with a spicy dipping
09:48sauce and i'm going to attempt to have a little crispy sort of skirt to them what's the inspiration it's
09:54my daughters so when they were both at unis i would make batches of these and they just dip away
10:01jose is showing her skill by making her own dumpling casing they need to be thin enough
10:06to hold the pork and shiitake but not so thick with their gob stoppers
10:12joyce has added ginger spring onions oyster sauce sesame seed to her pork mince i really want that filling to
10:20be cooked all the way through but it still has to retain that kind of juicy moistness to it and
10:27then
10:27the tricky part is this bit i'm going to do is give it a crispy skirt it's a plain flour
10:31and i put
10:32powder shiitake mushroom and sesame seeds it really needs to be one of those dishes where you have one
10:39you have two and before you know it you've eaten a dozen five minutes left oh god and they will
10:47pass so quickly
10:58okay these are actually good i think the tongue is hang on
11:10oh no
11:14i've dropped it
11:20i've managed to scrape it off the oven door 60 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 with the whiskey
12:21is very nice really well executed your spinach is beautiful you've shown us a ton of skill and some
12:29excellent flavors here i just want to be alone for a moment with the chips
12:41i can't believe grace dent said she likes my chips and wants to finish the whole lot off i'm pretty
12:50chuffed inspired by her lithuanian grandmother artist wilta has made potato and fermented cabbage sauerkraut
12:58latkes topped with a sauce of dried and fresh chanterelle mushrooms fried vermicelli noodles sour cream
13:06and 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
13:21the one 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 us
13:42to lithuania and i look forward to seeing more of it the whole idea was to transport you to your
13:51eastern
13:52european grandmothers so yeah i'm very happy that i managed to do it writer and actor daniel is
14:02serving 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
15:12on 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
15:29with they're not shouting as much as they can and then the basmati is quite plain this suggests to me
15:37that
15:38you want it to be safe i think that we need to let our boldness come through your curry sauce
15:44is very
15:45delicious i'm getting the really warm sweet spices a little hint of 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
16:10get
16:10that apron in the first round musician jonathan's dish is turbot and longostine which were baked on
16:18sliced potatoes with red peppers and onions and served with a longostine 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 langostine 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 you've
16:57got an issue with your your bisque it doesn't taste like bisque to me it's too spicy it's it's like
17:01a
17:02curry 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
17:14finally 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
17:41inside the 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
18:46the second apron goes to
18:52jaymey wonderful steak and chips thank you come take your aprons
19:02congratulations thank you very much thank you
19:08oh my god oh my god that's unbelievable
19:12it doesn't doesn't feel real i'm a very happy man today
19:21my insides are bubbling away like champagne somebody looks inside
19:26i know you guys must feel disappointed now but there is still two aprons up for grabs
19:40this is a classic recipe test we would like you to make a salad niçoise all of the ingredients are
19:51in
19:51front of you at the end of this two of you will be going home you've got 45 minutes show
20:01us what you've got
20:02start cooking
20:08i love a salad niçoise it's the perfect mix of beautifully dressed salad
20:15seared tuna new potatoes olives anchovies and a soft boiled egg all in that sharp mustardy dressing
20:27i've had some wonderful niçoise salads in my time and i've had some dull duds
20:32i have no idea what i'm doing this is couldn't have picked a worse choice but it we're here now
20:39there's so many elements that they have to juggle at the same time they only have 45 minutes
20:44so it might look simple but in reality they could easily run out of time
20:49i am feeling very nervous because you know i've made some mistakes in the last round
20:52i really want to put them right
20:57daniel hello salad niçoise do you know you weigh round one kind of okay i've made a couple but i've
21:03not done it with big gorgeous tuna i've done it with tin tuna what are you going to do with
21:07tuna
21:07i'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
21:19so that the outside is seared but the inside is rare i do not want well done tuna
21:2716 minutes gone uh a bit unsure because uh i've eaten loads of salad this one but maybe not made
21:36so
21:36many what are you most worried about maybe the vinaigrette this vinaigrette connects all of the
21:44ingredients of the salad together olive oil your vinegar capers anchovy and then the finishing of the
21:50mustard it is a delicate balance they don't have any measurements so this is all about instinct
21:58roxy what's your plan i've got the fish ready obviously that won't take too long because i
22:02will see the fish on a hot pan i've got the vinaigrette which is mustard i've got the anchovies in
22:07there
22:08are you coming back fighting coming back you want one of those open absolutely
22:14roxy was quite nervous about making her vinaigrette so i'm delighted that she got that done early
22:18from what i can see she has a plan okay so we're halfway now i'm cooking my eggs for five
22:26and a
22:27half minutes and then i'm going to put them in some cold water and hopefully they're all right inside
22:32and if not then i'll come up with another way to present them the soft boiled egg i want an
22:38orange
22:39jammy moist yolk it needs to be glossy and inviting
22:46filter have you eaten one salad you swear before i've eaten one before but only on a very bad lunch
22:53meal deal in a supermarket so i don't quite know what it's supposed to taste like it's going to be
22:58my
22:58take on the 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 cut 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
23:37jonathan are you a salad person no unfortunately not my mum makes a great salad so it's there's no
23:43way i can ring her is there you can't you're not allowed to ring your mother on master no you
23:47don't
23:47like to get your phone on you you're not you're not allowed to ring her how are you going to
23:50tackle
23:50this i'm going to just try and make the dressing really good make sure i cook this the tuna really
23:55well and then hopefully that'll be enough i think jonathan seems the most nervous he's really relying
24:03on his intuition to get through this all of the ingredients are in front of him he just needs to
24:07cook them and bring them together so they taste nice tuna's looking good to me decided to roast
24:13potatoes which i think was just an impulsive decision but hopefully it was it it was a good one
24:18four minutes left we're in the final stages
24:25malton take
24:36final seconds counting down
24:40if it's not on the plate soon it never will be
24:43i forgot about my eggs you've got 42 seconds to peel a boiled egg filter oh no oh no well
24:53we're
24:54gonna have a yolk
24:56time's up step away from your benches
25:05oh that's brutal well yeah i put my potatoes on sugar time to bring up your dishes
25:19we asked you to prepare us a salad niçoise and despite the fact there were moments of blind panic
25:29you know what i think these look pretty good filter europe 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
25:53with 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
26:03classic as this and put your own spin on it is a risk but there's some great tastes and it
26:08paid off
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's very dry where are the other potatoes they're in the oven you haven't
26:37had a great day with the oven have you the oven's been my uh yeah my nemesis i think it
26:42looks like a
26:43pretty salad but i can taste that the vinaigrette isn't properly balanced you need a bit more of
26:49the olive oil a little bit more seasoning inside the vinaigrette when i saw i had to make a salad
26:54niçois i had a blind panic if i'm honest and i think that should roxy 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 soft
27:26glossy center your potatoes are crispy they're delicious it's a shame with the fish that you gave it too
27:34long the feedback was a mixed bag and some of it being really positive however i did overcook the fish
27:45so daniel you're next daniel presentation was this is quite slapdash and there's tons of it
28:02but i think your tuna is really delicious i like how rare it is but also how seared it is
28:09too
28:11your egg i like its lovely golden yolk your vinaigrette has the perfect balance of olive
28:17oil to vinegar really well executed is it a bit rustic in its presentation perhaps but when i eat
28:25it i am undeniably eating a delicious niçois salad thank you
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
28:48there were errors but there were some lovely parts to these dishes
28:55i think filter clearly is creative i loved the carpaccio of the tuna i thought it was perfectly cooked
29:00and 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
29:21his potatoes 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 yeah it would mean everything
29:38i 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
29:57kind of my destiny thank you so much you cooked your hearts out you should be so proud of yourselves
30:06sadly 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
30:45i'm slightly disappointed but i'm really proud it's something that i can look back on and say oh
30:50i did that i was part of that i feel a little bit relieved because it was it was a
30:55lot more
30:56stressful than i expected and i think this has just told me i should uh keep my cooking in the
31:00kitchen at
31:00home congratulations come get your apron oh my goodness
31:10it'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 but i'm ready for
31:22a lot more it's been a tough day but i'm very excited for the next challenge so hopefully i keep
31:31that energy
31:48going
31:49welcome back we've clearly seen something in all of you but now we're about to turn up the heat
32:00you're cooking for a place in the quarterfinal 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 dr salia mahmoud ahmed
32:26i'm thomas freke you'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 big meals
32:52when i go away hiking like 24 people at a time but you're talking like big pots of stuff not
32:57intricate
32:58dishes jamie what are your two dishes it's my main is pan fried scottish cod loin with fun and potatoes
33:06west coast muscles and a velouti using some of the muscle liquor and brandy you love the taste of
33:12scotland that's what you celebrate isn't it i do the dessert is definitely a bit more of a twist so
33:18it'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
33:42whiskey macerated raspberries and scottish honey granola more that's 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 card onto gorgeous flaking away glossy fish a fondant potato which
34:05i'm hoping is brown and crispy and soft and fluffy and eagle this is elegant classic scottish
34:12coupery that i would expect in a fine hotel up in the highlands
34:19oh
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 second dish is a prawn roll using a tofu skin it is a dish that i make often with
34:43different types
34:43of fillings and it was just something that i really liked
34:50i love a cold soup she's got beetroot kefir which is similar to natural yogurt
34:55dill spring onions cucumber all these flavors go really well together
35:00i've basically blended some of the beetroot just so we have some extra fun color in there
35:08serving on the side hot roast potatoes vilta really needs to come up strong here with flavor
35:14because there's not a lot going on in the place
35:18filter's second course i'm going to be keeping an incredibly close eye on vilta's prawn filling
35:24because it needs to have texture i'm adding ginger carrot garlic loads of fish sauce soy sauce and
35:33above all it needs to stay in that casing
35:38she's going to fry them in a frying pan
35:40she's going to add water it needs to be just enough water so that it evaporates off
35:44so they don't end up being soggy
35:56joyce you wowed us in your first round what's cooking this time so i'm cooking a mauritian
36:02fish 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 class 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 green yes so my cake will be green
36:50jacy's second course 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
37:12a ridiculous number of elements so you know this is a hard hard challenge
37:18my starter is duck liver cream with strawberry and malt vinegar syrup with goat's cheese and
37:26parsnip crisps you love these big warring flavors don't you i like challenging myself
37:35i 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
37:45with
37:45the strawberries he will drown out the strawberry flavor
37:49the second dish is cauliflower and pork and a sauce cedar men in gwyn which is basically welsh for cider
37:58de blanc
38:00daniel's doing cauliflower three ways the creaminess of that cauliflower puree will go very well with
38:06that pork tenderloin because cauliflower is naturally sweet it is a wonderful vegetable to pickle
38:13his cauliflower steak you almost want that charred and you get a much more complex flavor from your
38:19cauliflower we ask our cooks for ambition and to surprise us and daniel's really doing that
38:25let'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 plates will be hitting our table you just don't have a moment to even breathe in this part of
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 room 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
39:37card yeah oh jamie you're gonna have to get them in the oven it sounds delicious i really hope he
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 chords okay there's nothing i can do about this
40:11take a deep breath you're almost there
40:15right that's five minutes up we're gonna need to travel with this place yep good luck thank you
40:23hi guys so sorry you know the pressure's like nothing else right yes we do i've cooked a few
40:32pan-fried scottish cod loin with mussels with a fondant potato samphire and a chicken and brandy
40:39veluté thank you very much thank you 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
41:02cooked to perfection those mussels are cooked beautifully they're so plump and sweet and i love
41:07the pollute too i'd happily pay to eat all of that yeah i love the caramelization around this fish i
41:15think he's judged it pretty well i think time got away from him but it's undeniably it's a good plate
41:21of food right 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
41:35okay 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 millen 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 souffle i can go
42:01with that
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 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 uh raspberries macerated in whiskey and what was meant to be a vanilla and
42:33tonka bean ice cream is now a vanilla and tonka bean cold custard hope you enjoy it thank you
42:39we've got a perfectly risen souffle which is the first tick in the box oh my gosh that was so
42:47hard
42:48i think i'm happy with the flavors i hope i did them justice
42:55i think that's one of the nicest things i've ever eaten in nine years of judging you can taste the
42:59raspberries in the souffle and it's lovely i will forgive him this not being an ice cream because
43:04actually the custard works so deliciously in that pudding i love the saltiness in the granola and i
43:10think that really complements the souffle really well with those beautifully whiskey kissed raspberries
43:15on the side jamie has knocked it out of the park i love the taste lovely raspberry flavors his ice
43:24cream
43:25well it's custard a very ambitious dish but you can see that he ran out of time
43:34i'm going to be adding just some extra garnishes some eggs more beetroot dill cucumber radish and
43:42a bit of chive let's go let's go okay i love a beetroot soup it's a very delicious cold really
43:49vibrant
43:50soup it's also a very very simple starter perhaps that might be a win for filter in this stage of
43:56the
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 so this is called shalte barshe it's a very traditional
44:19lithuanian soup made out of beetroot and kefir you have hot potatoes with dill on the side thank you
44:26thank you so much i think it does look really really pretty but you don't get the sweetness of
44:39the beetroot and the tartness that i was expecting of the kefir i was expecting something so vibrant and
44:45full tasting and it's actually surprisingly bland but i find this a little disappointing however these
44:52crispy roast potatoes with the parmesan and dill are absolutely knockout i think quite an attractive
45:00looking starter but it's really under seasoned and as a result the flavors that are in there
45:05are dulled down i'm not sure whether this is really speaking to me right now
45:11right filter time for the main course yes are you happy with your prawn rolls
45:16no what's your worry filter that they're not crisp enough hopefully at least the filling would be
45:23good prawn tofu skin rolls you know i'm expecting some asian flavors and spicing running through
45:29there some ginger okay we're counting down from two minutes now i guess what we don't want to see
45:35is something that texturally doesn't work um something that's waterlogged or something that's
45:41very bland what's left to go on we just have some samphire on top i hope that she's going to
45:46really
45:46surprise us with some stunning flavors let's go feed them
45:53looks soggy yeah i have made uh 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
46:16window because they haven't tried anything else i've done and this is what i'm giving them i'm like
46:22there'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
46:34mine is so waterlogged textually it's quite slimy the filling on its own is actually quite tasty
46:42um so i'm not quite sure what's gone wrong i think the water has actually gotten into the rolled it's
46:49a shame they're so soggy because the prawn filling is actually pretty good you're happy with your your
46:55fish and your yes i am nothing's falling apart i am very excited for this because i first went to
47:01mauritius with mastership and mauritian fish curry has become one of my favorites
47:07some great smells thank you so i'm hoping this is going to be packed with that lovely mauritian
47:13spicing the aubergine not too overcooked and too slippery you've got one minute left
47:19but trying to cook a curry in such a short time is getting that depth of flavor and it's a
47:24real art
47:24and fish skin good luck joyce thank you
47:30hi hello hello hi hello thank you i've made for you today a mauritian fish and aubergine curry with
47:40basmati rice fish skin a coriander chutney and a pickled cucumber salad bon appetit
47:50take 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 flavor
48:10that comes with long slow mauritian cooking stood out on the beach with the sun bathing down on you
48:16the 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
48:28it's it's not a bad dish 15 minutes until your next course okay i'm overjoyed by the sound of this
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 green that school dinner vibe is making me very happy joyce thank you
49:02joyce'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 so
49:20soft and so moist and pandani and then the raspberries were really sharp you can taste the lovely coconut
49:27in the custard it's mellow and it's lovely and the coconut on top finishes it off i have got a
49:33bit of
49:33an issue with this cake um there's not enough it was so good the sponge is light and fluffy i
49:43like the tartness
49:44of the raspberry compote on top there is a definite hint of that floral pandan a little bit more sugar
49:51in
49:51the custard and i think this would be a wonderful dish wow that was so intense i think i've lost
49:58a few
49:58pounds i don't need to go to the gym or anything but i got all my dishes done on time
50:02that was crazy
50:03absolutely crazy i'm pleased with the taste yeah i'm really pleased with the taste of this the duck cream
50:14daniel so his starter is strawberry parsnip and duck liver i don't think they're ever going to have
50:20seen anything like this before well hopefully not and hopefully i'll make it work the duck liver
50:25cream and the goat's cheese strawberry more vinegar it just jars a little bit when you read the menu
50:31daniel three minutes until serving thank you these are going to be some absolutely huge
50:37flavors to try and marry that's a lot of goat's cheese i mean it's just hard to imagine what this
50:45will be like isn't it but i'm excited you're never placing safe do you no that's the point go for
50:52it
50:52thank you very much hello hello oh thank you you're welcome today i've made for you duck liver cream
51:05with strawberry and malt vinegar reduction hard goat's cheese and parsnip crisps thank you thank you very
51:21much that duck liver cream is iron rich and very smooth and it's actually been made very well for
51:27me what he's done is put flavors on top of it which just overpower it i think the strawberry is
51:32too sweet
51:33the malt vinegar is too acidic the goat's cheese just felt a clash i could eat a bag of these
51:38crisps and
51:39they're really lovely and salted and deeply golden 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
51:55never eaten it before would do again okay 15 minutes feels like you've got a lot to do cauliflower
52:04one cauliflower two cauliflower three all done i think i gotta finish off this pork gosh daniel's
52:13ambitious isn't he a cv pork tenderloin he needs to get a good caramelization on that caramelized
52:19cauliflower puree it's got to be silky smooth nutty and buttery and delicious the cauliflower steak
52:26has to be cooked all 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
52:41and this 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
52:56pickled cauliflower burnt apple crisps crispy sage leaves and a welsh cider beurre blanc sauce
53:06i like the pork tenderloin the caramelization is really lovely i love this dish so i didn't have
53:14the pork but i really really liked this cauliflower puree it's really smooth and buttery i think the
53:20golden color on the cauliflower steak is really lovely the sauce is delicious it really smacks of that
53:27well cider and just brings a lovely sweet creaminess to the plate this is a really wonderfully executed
53:34plate of delicious great british food love the pork and then the earthiness of the cauliflower puree
53:43and then the pickle is 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
54:05an absolutely fascinating round with loads of ambition and some great flavors
54:11yeah that challenge is absolutely bonkers isn't it
54:16the dining room had a cook of the day and that was jamie jamie at times was quite chaotic he
54:23had run
54:24right out of time but that fish was really really very good i think it was a delicious souffle lovely
54:31and
54:32soft so jamie goes through we also had a cook of the day daniel the amount of flavor that was
54:39on those
54:39plates fantastic it maybe wasn't to everybody's taste but daniel gave us dishes just then that really
54:47excited me daniel's through so that leaves us vilta and joyce vilta's starter looked quite beautiful it was
54:57just missing a bit of oomph filters tofu skin rolls i liked the prawn filling but we can't get past
55:06how
55:07watery that casing was i think joyce's mauritian curry was really quite delicious it just needed a bit more
55:15seasoning to bring it alive joyce's dessert i loved that light airy soft sweet sticky
55:23pudding with pandan i thought the custard was very coconutty but not very sweet
55:30it would be amazing if i got to the quarterfinals i want to keep using this apron now i've got
55:34it so
55:35let's hope i would like to continue but if i did get a place i would just really have to
55:41step up for the next one and practice practice guys that was a tough challenge you cooked some
55:57fantastic food today but as you know we can only take three people through to the quarterfinal
56:08the cook leaving us today is
56:16filter thank you thank you so much we've loved having you here i have very much enjoyed the
56:24masterchef experience i felt like i had a lot of highs and then a big low at the end so
56:30i've
56:31done the whole shebang and i still have the name on the apron so yeah i'll get that framed
56:42congratulations
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 uh and letting this kind of settle in
57:07i'm starting to believe that i can do this
57:13next time trying to remember not to cut my fingers off here six more contestants compete for the right to
57:20wear a masterchef apron this one's clipped 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
57:31in the quarterfinal it's just perfect this is absolutely yummy
57:38i'm
57:39i'm
58:01i'm
58:05i'm
58:06i'm
58:06i'm
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