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