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00:01It's the MasterChef quarter-final and this week 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 I feel absolutely excited it's scary at the same time
00:25Tonight they face two tough challenges designed to test them even further
00:31first they will have to invent a dish from scratch around a weekend staple that is an
00:38absolute winner gorgeous before cooking to a brief set by esteemed restaurant critic Jimmy
00:45Famurewa whoa now I believe in myself a lot more I want to go further in the competition I want
00:52to
00:52winner everyone's up in the game so I've got to pull something out of the hat I feel absolutely
00:59ready I'm ready to cook they 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 you are now fighting for a place in knockout week three of you
01:39will go through which means at the end of today three of you will be going home this is an
01:46invention test
01:48we're asking you to use your imagination and really impress us we want you to make us the best brunch
01:57ever
01:58now this is certainly no time for a soggy bacon sandwich brunch is a decadent once a week treat to
02:08help 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 you have 90 minutes to make the best brunch dish of your life come up and get your
02:35ingredients
02:41grace I love brunch this is a main course that you'd find on the lunch menu it has to have
02:49breakfast vibes
02:50it's kind of in my wheelhouse I love messing around with brunch I love entertaining you know
02:57yeah we don't really do much brunches in Brazil so I'm trying to come up with something good
03:04definitely 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 flavorsome I'm trying to pack those flavors 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 for a showstopper it's going to be a really tough challenge this invention test so as soon as
03:26it was announced I was kind of scared I feel like I've got a dish that is good hopefully hopefully
03:33it
03:33should be good Antosh has shown us classic polish cuisine but with a creative twist what I like about
03:45Antosh's food is we get big bold flavors and a general sense of surprise oh my god that's so sexy
03:53the boys got proper skill this is the kind of competitor that we really welcome because you
04:01never know what you're gonna get the key to success is enjoyment and relaxation the looser I am the better
04:09I perform in general so if I can go in there with confidence I think that's where I'll perform best
04:17Antosh tell us what's your brunch dish so I'm gonna make drunken beans for you so it's kind of Mexican
04:22inspired with a lot of cider a lot of lime and a lot of spice with a few kind of
04:28exciting bits a carb of
04:29some sort 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
05:45good 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 in
06:04Essex do you eat brunch when you're in in Britain not a lot I go out my girlfriends yeah with
06:12the lunches
06:13yeah lunches and dinners what are you cooking us today I'm going with the beef with stuffed mushrooms
06:21with cheese this is brunch it feels quite heavy this is something that's really going to set you
06:28up for the day I might have to go back to the store maybe get some bread and then I'm
06:35maybe change the
06:36beef time is ticking you want to get back into that market thank you Gianni started one idea and then
06:44she's flipped around and she's gone with another yeah brand new plan now I'm going to go a little bit
06:53lighter as you can see I don't have much experience with branches but I am sure I'm going to have
07:00a lot of
07:01taste in a plate now we have asparagus wrapped in bacon on a tomato bruschetta this to me sounds like
07:12a classic brunch dish all I hope is that Gianni nails getting that bacon properly crispy but it does not
07:19end
07:19up over cooking her asparagus that tomato bruschetta I want the tomatoes to be sweet and plum slightly
07:27acidic but also have bite she's also given us a mushroom which has got stilton on it that is a
07:35very
07:35pungent flavor she needs to make sure that all of this balances okay guys 30 minutes gone
07:45Mokul 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 Mokul's gonna do because he's so creative there's nothing predictable about him I would like
08:09to believe I'm quite brave as a cook I don't want to serve usual Indian food in usual Indian way
08:14I just
08:15want to do something differently and that's what I'm focusing on at the moment I'm not that much of a
08:22brunch 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 mum always cooked me since my
08:36childhood which
08:36is called halwa carrot halwa is one of my personal favorites I love it when you talk about your mother's
08:42cooking because you're completely different to anyone else you always think you could do it better not at
08:48this time though not for not with carrot halwa because my mum has cooked this probably a million
08:54times I don't think I can do anything better than that I'm just going to try and replicate what she
08:59did halwa is a really sweet Indian dessert made from sugar and carrots he's going to grate his purple
09:07carrots and then he's going to put them in a pot with lots of green cardamom and cook that down
09:14because it needs to become very sticky so that it can bind together muckle is taking this halwa and
09:21making it a little bit more breakfasty with yogurt and fruit and those 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
09:48afraid to put flavor combinations together that on paper haven't been done before whether he's bringing
09:55us ox tongue with chocolate and swede or duck liver and strawberries never eaten it before would do
10:04again it's never boring is he I thrive under pressure to be honest that's why I gravitated towards working
10:11in theatre that's why I love working with my hands I love to be challenged I know there's more in
10:16me you
10:16know like Michelangelo with David inside that stone somewhere is David and I want to be able to find it
10:24Daniel do you like brunch I love brunch I love cooking it I love thinking about different ways I can
10:30serve
10:30it so what are you going to do for us I'm going to do an eggs Arnold Bennett souffle with
10:36comte toast
10:37it's based on a very special dish to me because my father didn't have a very broad palette but this
10:41is
10:41one of the dishes that he absolutely loved and he loved for me to cook it for him so in
10:46a weird way
10:46I get to cook it for him again I lost him a few years ago so this is great eggs
10:54Arnold Bennett normally
10:55is in the form of an omelette and it's smoked haddock with hollandaise sauce on top but Daniel wants to
11:01kick it up a gear and turn it into a souffle he's going to poach smoked haddock in milk and
11:08it's going
11:08to have star anise in there lots of other aromats to bring out as much flavor as possible essentially
11:14the fish is going to be the main base of his souffle Daniel is making a bechamel on the side
11:21I'm really
11:22glad he's doing sauce because otherwise the souffle and the posh cheese toast well that could be quite
11:28dry he's promised us a beautiful omelet in souffle form we could just end up with scrambled eggs and
11:36over done fish Jamie's food is a love letter from Scottish cuisine straight to my heart he delivers
11:45these wonderful big flavors I just want to be alone for a moment with the chips he wants to feed
11:53but he
11:54also wants to show finesse I think I'm a pretty adaptable cook like I've cooked in hostels and
12:00mountain huts and campsites and beaches like all across Scotland so in theory I should be okay today
12:11when you said brunch I was not very happy I love eating out for brunch but it's not something to
12:16really
12:16cook at home so what are we getting today for me like an ideal brunch would be smoked salmon bagel
12:21capers shallot cream cheese I don't have bagels so I'm going to use a grilled sourdough instead
12:27and other accoutrements to go alongside you don't normally make brunch yeah but you enjoy eating it
12:32where do you go there's some glorious spots for brunch around about Glasgow Glasgow is quite a brunch
12:37type of city though people do like to go out and spoil themselves yeah people do like to go out
12:42and spoil
12:42themselves in Glasgow and sometimes needed 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 he's going
12:56to serve a pan roasted smoked salmon on toasted sourdough with pickled shallots pickled fennel a homemade
13:03mayonnaise and cream cheese he's going to have capers in his dish as well so there's a lot of bold
13:09flavors
13:09going on there needs to be a good ratio to sauce to bread to fish to cream cheese this entire
13:16dish
13:16rests on the cooking of the salmon it really needs to be beautifully soft and it really needs to pair
13:23with his homemade mayonnaise okay guys you've only got 25 minutes left Joyce is Mauritian Chinese by a
13:37heritage and she made a mark on the competition with those wonderful dumplings stroking genius we've
13:46had an aromatic curry and we've even had a wonderful pandan sponge pudding I love what she does so my
13:55plan
13:56to stand out today amongst the other competitors is to stick true to my cuisine I think what's worth so
14:03far is the flavors making sure that if you're saying something spicy it is spicy don't worry about
14:09what's going on around you just do you Joyce what do you think of this challenge yeah I'm loving it
14:17I'm
14:18enjoying this one only because of my girls so they don't get up early they live in London they come
14:22for
14:22weekends they'll come at about half eleven hungry starving haven't had breakfast so I'm cooking a rice noodle
14:28in 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
14:48lovely to hear that from your 26 and 28 year old telling you that but they're proud of you so
14:53they just
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
15:09roll casein Joyce if you invented the breakfast spring roll yes this is a momentous day hopefully she gets a
15:18really good crispy exterior but a nice juicy filling in the center she's serving it with rice noodles and
15:27what smells like a really potent chicken broth I really want to be able to taste the galangal the
15:33lemongrass the ginger I want those beautiful flavors to sing through when Joyce cooks us food that she cooks her
15:40daughters we're always happy so fingers crossed we get more of that that's ten minutes to go make sure
15:48it looks as beautiful as possible these are basically here I'm just sort of doing the last finishing
15:57touches I feel good and then I'll choose a lovely bowl and life will be good hoping they're not going
16:06to rise too much and then collapse so there's still plenty can go wrong right guys that's five minutes left
16:23I'm not that happy with my presentation but I have not got that much time to know invent something new
16:29so I'm just
16:29going to get my food on plate and hope for the best I am absolutely happy with those at the
16:35moment
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 actor Daniel has made a souffle Arnold
17:01bennett a smoked haddock egg and comte cheese souffle flavored with clove and star anise served with toasted
17:11comte crisp bread and 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
17:33the 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
17:45flavors 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 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 parsley
18:30on fennel and shallot pickles and toasted sourdough served with a caper and parsley cream cheese and a lemon and
18:40caper 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 and I think I would like the cream cheese on the
19:00actual bread instead of it being on the side but for me really the star of
19:05the show is that salmon it is wonderful this is definitely a brunch dish that I would eat
19:10Jamie the presentation of this dish is utter chaos however there are some great tastes on this plate
19:18your pickles gorgeous to take fennel and get that amount of zing into it wonderful love love love let's forget
19:27about
19:28this overly salty quite bitter mayo and let's prettify it up and that is an absolute winner
19:36I've got mixed emotions after that challenge it's so intense and I'm just glad I managed to get some
19:44elements up which they enjoyed you look great from here GP receptionist Shayani has served bruschetta
19:53toasted sourdough topped with a buffalo cheese and tomato salsa flavored with sage served with
20:02stilton stuffed mushrooms topped with garlic breadcrumbs asparagus wrapped in bacon and an avocado rocket and
20:12chili salad
20:20you at first we're going to cook something which is 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 I think that
20:34you have nicely dressed avocado your asparagus still has a crunch but the stilton and the mushroom is such a
20:42pungent stinky whiffy cheese and to me it's overpowering the whole plate you've got lovely
20:49caramelized crispy bacon and there's still an al dente bite in your asparagus and that's really key
20:56however the sage in the tomato salsa it is too strong so the really strong blue cheese and the really
21:03strong
21:03sage there's a battle going on in the place I feel relieved to finish the challenge a little bit
21:13disappointed that I didn't bring flavors that they was expecting from me I should have left the mushrooms
21:20behind I regret the amount of time my friends invite him for brunches and I didn't go so cake decoration
21:29business owner Joyce has made her daughter's favorite homemade brunch chicken and shiitake mushroom
21:36noodles in a galangal ginger and lemongrass broth topped with sliced soy egg omelette and crispy garlic
21:46served with a sausage meat and mushroom spring roll there's great flavors of caramelized garlic
21:58throughout which is really nice like a little surprises of that the shiitake mushrooms are very
22:03nice as well the egg soy sauce kind of a little bit sweet that's quite interesting so I can see
22:10the
22:10brunch inspired elements but for me I cannot taste the galangal I cannot taste the ginger I cannot taste
22:16the lemongrass there's lots of skills here but lots of room for improving this dish thank you for
22:22inventing the breakfast spring roll really beautifully crisp nicely cooked I loved the sausage meat there was
22:29a real hit of coriander nobody can take away from the fact Joyce you give yourself a lot of work
22:36and you
22:37deliver all the things you say you're gonna do Anna and Grace gave me fair comments I should have
22:44concentrated more on the broth but they were impressed with the fact that I made my own spring rolls if
22:48I'm
22:48going to be known for flavors I've got to deliver corporate banking relationship manager Antosh has served
22:56Mexican drunken beans cannellini beans flavored with coriander cumin and bacon braised in cider and lime juice
23:06topped topped with pickled shallots parsley salsa and sliced avocado served with corn elote corn with mayonnaise
23:16and lime and a flatbread it's unlike anything I've eaten before which always makes me ecstatic bearing in
23:31mind you took a jar of cannellini shoved in some cider some onion and some bacon I think that what
23:38you've created it's got such depths I think that what's elevated it further is this parsley salsa that
23:45you've got across the top I like that you hit the brief to me I have seen these types of
23:49dishes being
23:50served in posh brunch places time and again now I think that's a great plate of food your flatbreads are
23:56beautiful there's a nice crunch to your sweet corn and the pickled shallots are very good but for me
24:02I feel it has far too much cider in there so the beans are far too sweet well congratulations Antosh
24:10you split the judges right down the middle with that dish the one true judge right I'm feeling good
24:22enough it was mixed mixed response no 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 childhood
24:35dessert cooked by his mom operations manager Muckel's brunch is carrot halver shredded purple carrots spiced
24:45with cardamom nutmeg and black pepper roasted in sugar and butter topped with yogurt toasted oats and a fruit salad
25:00I've never had anything like this before for brunch it undeniably belongs on a brunch menu your purple
25:09carrot 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
25:22your yogurt fruit salad it's a match made in heaven the two of them really go very very well I
25:29love that
25:29by stewing these carrots down they've become something that to me feels a bit like porridge or a semolina
25:37pudding I can completely see how your mother made it and you'd end up having it for breakfast and then
25:46sometimes lunch it's a hug in a bowl thank you I'm really feeling relieved I took a big risk today
25:54since
25:55my childhood my mom has made me this and I think what I'm going to tell her today she'll be
25:59very very
25:59proud of what I have done and yeah yeah I'm super happy that was a really positive round it's times
26:07like this in the MasterChef kitchen that make me so proud to be involved with it some of those cooks
26:13really impressed me today I think the two standout dishes were from Daniel and Muckle and I think the
26:20other four cooks they showed some really great flashes of brilliance but I think there's definitely
26:25some room for improvement Anna this competition never sleeps if they think that was difficult
26:30wait till they see what we have next all six of you are still fighting for a place in knockout
26:42week
26:42you need to show us why you deserve to stay in this competition to help us make this decision on
26:51who
26:52goes through we have invited a very special guest may we welcome the esteemed restaurant critic Jimmy
27:00fama rewa hello welcome thanks for having me I've set you a brief to cook a dish that celebrates nuts
27:13I
27:14want you to make a nut or a variety of nuts the star of the show in an unforgettable dish
27:23you have 90 minutes at the end of this three of you will be going home start cooking
27:35Jimmy being his like makes me amazed and nervous I think I'm gonna go nuts
27:44nuts are a real sort of obsession for me and in my family they're a huge part of Nigerian culture
27:51which I grew up in they really are so versatile they can be ground up into flowers they can be
28:00roasted
28:00in the oven and turned into like a brittle sweet dishes you know you can do Bakewell tarts or pecan
28:08pies then you can go over to savory dishes they could be used in curries or dipping sauces the really
28:14important 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 got
28:27to stay calm Joyce hello were you kind of cursing my name when you saw this I thought who who's
28:35nutty
28:35enough to think of this nice nicely done not something that you kind of cook with a lot I've taken
28:40my
28:41inspiration for my travels across the USA I've been fortunate enough to have road trips and I've done
28:4548 states of America and tried pecan pies in many a state so I'm making a Swiss roll with pecan
28:53nut in
28:54the Swiss roll caramel sauce inside and I'm going to be making a pecan nut and bacon crumb pecan and
29:00bacon
29:01Swiss roll didn't have that on my bingo sheet today you are never boring are you never
29:08the key to assist roll is that perfect sponge if she overcooks it it will be dry and it will
29:15crack
29:15when 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
29:30savory who cares as long as it's delicious just gonna serve it with a maple and bourbon caramel I
29:38think 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 is no Swiss roll we haven't got anything you might have a bit of sauce and nuts and cream
29:53I
29:56love this brief I love nuts I eat nuts all the time it's great when you're way hiking and when
30:01you're out in the hills like a handful of nuts is a lot easier to carry than a big elaborate
30:04sandwich
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
30:17nice walk through the forest all the orange and browns wild chestnuts wild hazelnuts
30:21nuts so I'm doing a short crust tart with chestnut flour through that filled with a hazelnut frangipane
30:27topped with whole hazelnut pralines with a pear poached in chestnut liqueur you are not just doing a
30:34little sprinkle of nuts on the top you've put them all the way through how risky do you think this
30:38is
30:39well pressure is a privilege I love this brief so I'm just really glad to be here and it's good
30:44people
30:46so Jamie is making a chestnut tart which sounds fantastic the pastry has got to be short and
30:53buttery and flavorsome and not soggy frangipane is a nut based sponge hazelnut frangipane for me is a
31:01wonderful thing that needs to be perfect consistency right balance of sweetness lovely and rich and candied
31:11and fragrant I love a good poached pear he needs to get them on quite early because we want the
31:16poach to soften that pear he's using hazelnut liqueur in his chantilly cream and then as well as that
31:24there's nuts 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
31:40and I basically explored the word nuts and it's definitely a celebration of nuts so I'm making a
31:49raviolo stuffed with walnuts mousse and lambs nut fried in nut brown butter and you said lambs nut are we
31:58talking about testicles I am talking about testicles Jimmy I'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 but
32:19I'm kind of here for his creativity and he's showing some cojones sheep's testicles it's very similar to a
32:27sweetbread it's gave me almost a little bit like a super mild kidney flavor Daniel's going to create
32:34this walnut and lambs testicle mousse and add some eggs and some cream to lighten that mixture as well as
32:42quite a lot of walnuts this should have big bold flavors he's going to serve that with a walnut and
32:51tarragon pesto and a butternut squash and nutmeg velutΓ© yeah I'm really pleased with that
33:03look cool tell me what you're cooking so there is a very popular chocolate nowadays which is
33:08um sitting like hotcakes that's Dubai chocolate so Dubai chocolate is basically a chocolate filled with
33:13Kadhaev 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 Kadhaev nest and there will be a saffron cream on top of it I also
33:24have a
33:24rose and chili uh jelly I'll be putting some raspberry coulis around it just to balance the
33:30acidity so I've lived in Dubai for three years people know what Dubai chocolate is so that's the
33:34perfect opportunity 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 by
33:44herself which is just great I couldn't have done that without her so yeah she's been amazing support to
33:51me yet again Michael is showing us his creative side he's been inspired by pistachio nuts in the
33:57famous Dubai chocolate bar I'm just going to set it after tempering just make a shard out of it
34:04especially tricky to temper chocolate when you are running against time I hope I'll get to it it's fine
34:11he's going to use Kadhaev pastry as the base of his dessert it's similar to filo pastry and he's going
34:19to fry that to get it really crispy Kadhaev can go really dry if I roast it for a longer
34:25time or if I
34:26don't add enough condensed milk to it it's topped with a pistachio creme patisserie a type of custard and
34:34you add cream to it I really hope that has got a good balance of sweetness and nuttiness as well
34:43as the pistachio muckle is making a rose and chili jelly alongside a saffron cream those are gigantic
34:52dominant flavors that if you're just a little bit too heavy-handed the pistachio won't be the star of
34:59the shot well halfway now we have 45 minutes left this dish brings me loads of memories from my
35:10childhood despite the wobbly round unless challenge I am confident that an embrace is going to love the
35:19dish cashew nuts are very very popular in Brazil and I remember my mom bringing the Brazil nut
35:29nuts covered in chocolate it's really really good it sounds like it's unlocked all these nostalgic
35:34memories how are you going to bring them to life I'm making the cashew nuts brownie with Brazil nuts and
35:40cuposu mousse cuposu is a fruit from Amazon forest it's got some acidity in it use a lot for juices
35:48jams that brings me a lot of memories picking up in my grandma's garden in a bed of pasoka pasoka
35:57is a
35:57peanut with sugar and salt lots of flavors here I've never had before this is gonna be really
36:02interesting yeah let's go to the Amazon oh I know this is a really interesting sounding dish a cashew
36:13brownie I really want a crisp exterior and a real soft fudgy center I want to taste those cashew nuts
36:21I'm gonna taste the cocoa from the chocolate Gianni's been really ambitious she is steeping Brazil nuts in
36:29milk and she's taking that and turning it into a mousse which is also gonna flavor with this citric Amazonian
36:36fruit it's a real balance of flavors if the citric flavor dominates too much or if the Brazil nuts
36:43aren't coming through it's going to be hugely disappointing I really believe in this dish I think
36:51it's really exciting shows a lot of skill a lot of creativity and I think it's good enough to get
36:56to
36:56knock out week Antosh what is your nutty recipe what's the biggest nut of them all coconut so I'm
37:05celebrating coconut in many forms so I'm doing a coconut rice pudding coconut biscuits a coconut and
37:10sesame brittle coconut liqueur infused mango and then the most exciting bit for me at least a Thai
37:15green curry ice cream whoa that's the face I wanted Antosh you had our attention now you have our
37:23interest Thai green curry ice cream I'll be honest everyone I've fed it to has the first bite and goes
37:29oh this is a bit weird second bite love it so you have to have two bites Antosh is using
37:37coconut
37:38which technically isn't a nut but I think he's having a little bit of fun with the brief a little
37:43bit like Daniel so I think I'll let that one slide I love rice puddings for me the rice needs
37:49to be fully
37:50cooked but not too mushy and full of coconut Antosh has been true to his Polish roots he's going to
37:59make
37:59a kokosanki which is Polish coconut biscuits and they should be crunchy on the outside and chewy on
38:05the inside Antosh I can also see some peanuts on your bench so the peanuts have gone in the curry
38:12paste
38:12had a bit of crunch a bit of nuttiness from that Thai green curry ice cream I really want them
38:17to feel
38:17like they're eating a Thai green curry so getting that hit of coconut but also chili lemongrass galangal
38:23I want that but in a cold form he's also going to give us some coconut rum compressed mango and
38:33then
38:33as well as that there's a sesame brittle there are so many elements it's going to be a tricky plane
38:39to
38:40land but if he can pull it off it's going to be extraordinary okay guys you've only got 15 minutes
38:47left my roll 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
39:09I'm pretty sure they're cooked 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
39:46in burnt butter with a walnut and tarragon pesto served in a butternut squash and nutmeg velutΓ©
39:55and a walnut and tarragon oil
40:03the actual filling of your raviolo is actually really really delicious there's a
40:08soft lightness to the actual texture of the meat itself and you do get little pops of kind of different
40:14nut flavours throughout
40:16you get it from the pesto you get it from the nut butter so there's real complexity and different layers
40:22to it
40:23I find myself really really enjoying this kind of journey you've taken us on of different forms and different readings
40:30of the word nut
40:31thank you your pasta work is excellent it is thin and it is holding the filling in very well
40:38your balance of your walnut and your lamb's testicles is also very good the burnt butter has that nutty flavor
40:47you get from butter that ties all of the other ingredients in I think your dish is full of skill
40:54and it's bursting with flavor
40:57your butternut squash and nutmeg velutΓ© I'm getting the nutmeg and it's silky and smooth
41:04you have tarragon in pesto and tarragon in the oil it's beautiful and it's aromatic
41:09the amount of work that you've put into this dish is incredible I think you need to be proud of
41:14that
41:16I can't believe some of the comments that I had today if I can get through to the knockout week
41:20then
41:20you know I'm just going to keep growing and growing and growing I'm loving it and I want more
41:31Jamie's nut inspired dessert is a hazelnut and chestnut tart
41:36a chestnut flour short cross tart case filled with hazelnut frangipan
41:42topped with pears poached in chestnut liqueur praline paste candied hazelnuts and 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 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
42:22of 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
42:37might be those praline candied hazelnuts you crunch them and it's like it could like set off car alarms
42:44or something I was trying to not noisily crunch they are delicious it's a distinct really one of a
42:51kind celebration of nuts in all sorts of different forms mine's not cooked it's raw you can see that
43:00pear 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 so try and
43:27focus on that
43:46it's all about it
43:56it's all about it
43:58richness 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,
44:15and that is something that nuts can do.
44:18The Coupoissou 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.
44:28For 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
44:57that 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 kokosanki, Polish coconut biscuits,
45:18coconut and sesame tuiles,
45:21and a coconut liqueur compressed mango.
45:35And Tosh, I think we can comfortably say you've not played it safe.
45:39You've got that thick, quite intense coconut milk rice pudding.
45:44And then we get to your Thai green curry peanut ice cream,
45:49which, you weren't kidding, it really is Thai green curry in an ice cream.
45:53It's that jolt of coldness.
45:55It'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 coconut-y rice and peanut ice cream.
46:13With shallot and garlic and a lot of Thai lemongrass and galanga.
46:17To me, it's delightful.
46:19It's so playful and 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, so that's wonderful.
46:36And those beautiful, succulent, juicy cubes of mango are 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.
47:04Did it? Good job.
47:05I'm really proud of what I did, so 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, crushed praline,
47:32and a maple syrup and bourbon caramel sauce.
47:39Your sponge is beautiful. It's light, it's fluffy.
47:43I'm enjoying the chopped pecans in the centre.
47:46Your bourbon and maple sauce is as creamy, it's luscious,
47:51it has a hit of alcohol. If a pecan pie can inspire you to make this,
47:57I'm very curious of where else you're going to take food.
48:01Joyce, I have to say this is a really very, very good idea.
48:05I think at the moment we have an abundance of sweet,
48:08and I'd like to have tasted more of the bacon so that there was just a bit more saltiness to
48:13it.
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, so well done.
48:38I'm very proud of my dish and the feedback that I got, some of the critique in it, totally agree
48:43with.
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,
48:53so we'll just have to wait and see.
48:57Inspired by Dubai chocolate, Muckle has chosen to highlight pistachio.
49:03He's made a Kadaif fine pastry nest topped with pistachio crempat,
49:09saffron cream, and a chocolate and pistachio chard,
49:14served with a rose and chilli gel, pistachio crumb, and a raspberry coulee.
49:26The pistachio flavour comes through both in that crempat and the pistachio crumb.
49:32The raspberry coulee is great in terms of flavour because it's a sharp bit of contrast,
49:37but it's also quite a necessary source because it all does feel a bit dry.
49:42You've got that huge wodge of fine pastry underneath.
49:46And for a riff on Dubai chocolate, it's not really got much chocolate.
49:52I don't think this is your best work.
49:56The pistachio cream and then the pistachio crumb, for me, are not sweet enough.
50:02Your saffron cream, to me, it's very elegant, the flavour of saffron.
50:05Same with the rose. It's really well balanced with your chilli.
50:08You have incredible ideas, Muckle.
50:12I think the presentation ultimately let this down.
50:15If you'd used a smaller ring and you filled each layer up,
50:19it would mean every spoon had an even distribution of each flavour.
50:25But 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 completely happy about what I did there.
50:36I 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,
51:02and 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. You'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 knockout week.
51:43There's one cook who really stood out today, and 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 made 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 dishes ever cooked.
52:24It's a great shame.
52:25I think Muckle has an excellent palate.
52:27But the construction of that dish really 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 and my stomach,
52:53because 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.
53:03He's very, very creative. I 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.
53:32Jamie'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, I feel like I can just reach out.
54:03I can see it. I 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. I'd like to stay.
54:11I'm really enjoying my time here.
54:13And I would like to show what else I can do.
54:18The 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.
54:40You 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...
54:59Gianni.
55:01Thank you so much for introducing us to flavours and ingredients
55:05we'd never seen before.
55:07Thanks, Gianni.
55:15And the second cook leaving us today is...
55:22Muckle.
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.
56:02Like, it 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.
56:24All 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.
56:42I don't think elation even describes it.
56:44Like, everything about it is fantastic and I just didn't want it to stop.
56:47The three others who've got through are unbelievable cooks,
56:50so even to be in the same wheelhouse as them, it means the world.
56:54I'm feeling shell-shocked, to be honest, actually drained.
56:58But really, really pleased and proud of myself,
57:01which, it doesn't come in easily, so...
57:04Yeah, it's just magic.
57:10Next time, six more home cooks...
57:14I have some hands shaking, you're like, like...
57:16..compete for the right...
57:19..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.
57:27..before 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...
57:35What?
57:55I don't know.
57:56My opinion is beautiful.
57:56Come on, no gobble.
57:56So you can all decide, please?
57:56I don't know anything either for now or not.
57:59Well, have to know what I do.
57:59Like or let's get you to know in theζ³’,
57:59All of the way that you break it out,
57:59The Het universe..
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