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MasterChef S22E09
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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
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 first they will have
00:33to invent a dish from scratch around a weekend staple that is an absolute winner gorgeous before
00:41cooking to a brief set by esteemed restaurant critic Jimmy Famurewa whoa now I believe in
00:49myself a lot more I want to go further in the competition I want to win it everyone's up
00:54in the game so I've got to pull something out of the hat I feel absolutely ready I'm ready to
01:01cook
01:02they better buckle up because we are about to kick into fifth gear sharpen the knives it's quarter final
01:09time
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
01:47test we're asking you to use your imagination and really impress us we want you to make us the best
01:57brunch ever now this is certainly no time for a soggy bacon sandwich
02:03brunch is a decadent once-a-week treat
02:07to help you create this wonderful brunch dish we'll be opening the MasterChef market
02:21you'll find all the ingredients in there to cook us something fabulous 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 keen to impress I think there's loads of options here you definitely can do something
03:08special I've got to ensure that this is really flavoursome I'm trying to pack those flavours in
03:13that's what I'm hoping for it cannot just be some bangers and eggs and toast we are not looking for
03:20safe
03:20we are looking for a showstopper it's going to be a really tough challenge this invention test so as
03:26soon as it was announced I was kind of scared I feel like I've got a dish that is good
03:31hopefully I
03:33think it should be good Antos has shown us classic polish cuisine but with a creative twist what I like
03:45about Antos is food is we get big bold flavors and a general sense of surprise oh my god that's
03:52so
03:53sexy the boy's 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
04:17Antos 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
04:29of some sort so it's still up in the air yeah we'll get there he's taking cannellini beans he's put
04:38in cider into them cider can have a real kick can be quite tart when you reduce down the liquid
04:44I
04:45don't want to only taste the cider I really want to taste those beautiful Mexican flavors sweet paprika
04:51some lime zest 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 but
05:08I
05:08really need those beans to make their mark for me in my regular day-to-day life I like to
05:16come
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
05:28Gianni has brought flavors of Brazil to the MasterChef kitchen we got to try ingredients we'd never had before
05:34this is my first experience of Amazonian food and I'm excited to see more we're sure she knows her way
05:42around the flavors of the Amazon but can she whip up a good brunch I think I'm very good thinking
05:50on my
05:50feet in the kitchen I'm a mom so I cook under pressure all the time for my family so I
05:59just gonna enjoy it
06:07go out of my girlfriends yeah well with the lunches yeah lunches and dinners what are you cooking us
06:16today I'm going with the beef with stuffed mushrooms with cheese this is brunch it feels quite heavy this is
06:27something that's really going to set you up for the day I might have to go back to the store
06:32maybe
06:33get some bread and then maybe change the beef time is ticking you want to get back into that market
06:39thank you Gianni started with one idea and then she's flipped around and she's gone with another
06:49yeah brand new plan now I'm going to go a little bit lighter as you can see I don't have
06:56much
06:56experience with branches but I am sure I'm going to have a lot of taste in a plate now we
07:06have asparagus
07:07wrapped in bacon on a tomato bruschetta this to me sounds like a classic brunch dish all I hope
07:14is that Gianni nails getting that bacon properly crispy but it does not end up over cooking her
07:20asparagus that tomato bruschetta I want the tomatoes to be sweet and plumb slightly acidic but also have
07:28bite she's also given us a mushroom which has got stilton on it that is a very pungent flavor she
07:37needs
07:38to make sure that all of this balances okay guys 30 minutes gone Michael is one of our quieter cooks
07:48in
07:49this kitchen but his food really makes noise it is bursting with Indian charm flavor and pizzazz this is one
07:59of the best things I've eaten in this dining room I can't guess what Michael's gonna do because he's so
08:05creative there's nothing predictable about him I would like to believe I'm quite brave as a cook
08:11I don't want to serve usual Indian food in the usual Indian way I just want to do something differently
08:16and
08:16that's what I'm focusing on at the moment I'm not that much of a brunch person but if we ever
08:25spoke
08:26about brunch it will always be something unhealthy either either very sweet or very fatty so I'm going
08:33to do a thing that my mum always cooked me since my childhood which is called halwa carrot halwa is
08:38one of my personal favorites Michael I love it when you talk about your mother's cooking because you're
08:43completely different to anyone else you always think you could do it better not at this time no not for
08:50not with carrot halwa because my mum has cooked this probably a million times I don't think I can do
08:56anything better than that I'm just going to try and replicate what she did halwa is a really sweet
09:03Indian dessert made from sugar and carrots he's going to grate his purple carrots and then he's going
09:09to put them in a pot with lots of green cardamom and cook that down because it needs to become
09:16very sticky so
09:17that it can bind together muckle is taking this halwa and making it a little bit more breakfasty with
09:24yogurt and fruit and oats this is a difficult thing to make look decadent difficult thing to give finesse
09:31and that is what brunch is about we're at the halfway stage we have 45 minutes remaining there's no doubt
09:45about it Daniel is a really brave cook he is not afraid to put flavor combinations together that on
09:51paper haven't been done before whether he's bringing us ox tongue with chocolate and sweet or duck liver and
10:01strawberries never eating it before would do again it's never boring is he are you thrive under pressure
10:08to be honest that's why I gravitated towards working in theatre that's why I love working with my hands I
10:13love to be challenged I know there's more in me you know like Michelangelo with David inside that stone
10:19somewhere is David and I want to be able to find it Daniel do you like brunch I love brunch
10:27I love
10:27cooking it I love thinking about different ways I can serve it so what are you gonna do for us
10:32I'm
10:32gonna do an eggs Arnold Bennett souffle with compte toast it's based on a very special dish to me
10:39because my father didn't have a very broad palate but this is one of the dishes that he absolutely loved
10:43and he loved for me to cook it for him so in a weird way I get to cook it
10:47for him again I lost him a few
10:49years ago so this is great eggs Arnold Bennett normally is in the form of an omelette and it's
10:58smoked haddock with hollandaise sauce on top but Daniel wants to kick it up a gear and turn it into
11:03a souffle he's going to poach smoked haddock in milk and it's gonna have star anise in there lots of
11:10other aromats to bring out as much flavor as possible essentially the fish is going to be
11:15the main base of his souffle Daniel is making a bechamel on the side I'm really glad he's doing
11:23sauce because otherwise the souffle and the posh cheese toast well that could be quite dry he's promised
11:30us a beautiful omelette in souffle form 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
11:46wonderful big flavors I just want to be alone for a moment with the chips he wants to feed but
11:54he also
11:54wants to show finesse I 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 when you said brunch
12:12I was not very happy I love eating out for brunch but it's not something really cook at home so
12:17what
12:17are we getting today for me like an ideal brunch would be smoked salmon bagel capers shallot cream
12:23cheese I don't have bagels so I'm gonna use grilled sourdough instead and other accouture mints to go
12:28alongside you don't normally make brunch yeah but you enjoy eating it where do you go there's some
12:33glorious spots for brunch around about Glasgow Glasgow is quite a brunch type of city though
12:38people do like to go out and spoil themselves yeah people do like to go out and spoil themselves in
12:43Glasgow and sometimes need it after spoiling themselves too much on a Friday or Saturday night
12:51Jamie's inspired by smoked salmon bagel but he's certainly given himself a lot more work
12:55he's going to serve pan roasted smoked salmon on toasted sourdough with pickled shallots pickled fennel
13:03homemade mayonnaise and cream cheese he's going to have capers in his dish as well so there's a lot
13:08of bold flavors going on there needs to be a good ratio to sauce to bread to fish to cream
13:14cheese this
13:15entire dish rests on the cooking of the salmon it really needs to be beautifully soft and it really needs
13:23to pair with his homemade mayonnaise okay guys you've only got 25 minutes left Joyce is Mauritian Chinese
13:37by heritage and she made a mark on the competition with those wonderful dumplings stroker 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 to stand out
13:57today amongst the other competitors is to stick true to my cuisine I think what's worked so far is the
14:04flavors making sure that if you're saying something spicy it is spicy don't worry about what's going on
14:09around you just do you Joyce what do you think of this challenge yeah I'm loving it I'm enjoying this
14:18one only because my girls so they don't get up early they live in London they come for weekends they'll
14:24come at a half eleven hungry starving haven't had breakfast so I'm cooking a rice noodle and a spicy
14:29chicken broth I'm serving it with a sausage meat spring roll this isn't something I've ever seen on a
14:34brunch menu but this is something that your daughters would want yeah they would yes they'd always pick
14:39something that is of that sort of tie or the fur element Joyce what do you daughters think if you
14:44being in this competition they are amazed I think they're very proud of me which is lovely to hear that
14:49from your 26 and 28 year old telling you that but they're proud of you so they just want me
14:54to do the best I
14:55can Joyce's brunch dish on first inspection feels more like a lunch however when I
15:04drill down in it she is making sausage meat and mushrooms and putting them inside a spring roll
15:10casein Joyce have 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 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
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 choose
15:59a
15:59lovely bowl and life will be good hoping they're not going to rise too much and then collapse so
16:09there's still plenty can go wrong right guys that's five minutes left I'm not that happy with my presentation
16:25but I have not got that much time to know invent something new so I'm just going to get my
16:30food on
16:30plate and hope for the best I 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 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 the posh cheese on toast just pushes it into a whole new level of decadence your souffle your fish
17:42it's really nicely cooked there's a real elegance to it you've got more flavors of the aromats coming
17:48through in your sauce to be honest I could eat I'd say mine and Grace's I have to hold myself
17:55back from
17:56finishing it I'm pretty sure your father would be delighted to eat this means absolutely everything to
18:04me thank you I'm feeling relieved and proud I 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
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
19:08that I would eat Jamie the presentation of this dish is utter chaos however there are some great tastes
19:17on this plate your pickles gorgeous to take fennel and get that amount of zing into it wonderful love
19:26love love let's forget about this overly salty quite bitter mayo and let's prettify it up and that is an
19:33absolute winner I've got mixed emotions after that challenge it's so intense and I'm just glad I
19:44managed to get some elements up which they enjoyed it look great from here
19:50GP 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 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
21:09feel relieved to finish 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 omelette 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 that
22:02the 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 of
22:19room for improving this dish thank you for inventing the breakfast spring roll really beautifully crisp
22:26nicely cooked I loved the sausage meat there was a real hit of coriander nobody can take away from the
22:34fact Joyce you give yourself a lot of work and you deliver all the things you say you're gonna do
22:40thank you Anna and Grace gave me fair comments I should have concentrated more on the broth but
22:45they were impressed with the fact that I made my own spring rolls if I'm going to be known for
22:49flavors
22:49I've got to deliver corporate banking relationship manager Antosh has served Mexican drunken beans
22:58cannellini beans flavored with coriander cumin and bacon braised in cider and lime juice
23:06topped with pickled shallots parsley salsa and sliced avocado served with corn elote corn with mayonnaise and lime
23:17and 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 far too much
24:04cider in there so the beans are far too sweet well congratulations Antosh you split the judges right down the
24:12middle with that dish the one true judge right oh no I'm feeling good enough it was mixed mixed response
24:24there were definitely bits I knew I could have worked on and got a bit better but in the grand
24:27scheme of
24:28things one judge loved it for today team grace inspired by a childhood dessert cooked by his mum
24:37operations manager Muckel's brunch is carrot halver shredded purple carrots spiced with cardamom nutmeg and black
24:47pepper 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 so well
25:15with carrots the black pepper is elegant it is not hot it is a perfume at the end and on
25:22top your yogurt
25:23fruit salad it's a match made in heaven the two of them really go very very well I love that
25:29by
25:30stewing 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 my childhood my mom has made me this and I think what I'm going to tell her today she'll
25:59be
25:59very very proud of 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
26:17dishes were from Daniel and Muckle and I think the other four cooks they showed some really great
26:22flashes of 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
26:46to stay in this competition to help us make this decision on who goes through we have invited a very
26:54special guest may we welcome the esteemed restaurant critic jimmy fama rewa 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
27:17the star of the show in an unforgettable dish you have 90 minutes at the end of this three of
27:28you will be
27:28going home start cooking jimmy 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
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
28:20technically spot on so exciting to see jimmy here today it's a privilege to be able to cook for him
28:26but i've got to stay calm
28:31joyce hello were you kind of cursing my name when you saw this yeah i thought who who's nutty enough
28:36to
28:36think of this nice nicely done a nut something that you kind of cook with a lot i've taken my
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 a caramel sauce inside and i'm going to be making a pecan nut and bacon crumb pecan
29:00and bacon
29:01swiss roll didn't have that on my bingo sheet today you are never boring are you never
29:09the 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
29:30savory 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 there's
29:49no swiss roll we haven't got anything you might have a bit of salt 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
30:04sandwich
30:05or something and sometimes we don't even stop so yeah nuts are great
30:10so scotland nuts what are your first thoughts and what are you making yeah immediately to me it was like
30:16scotland in autumn nice walk through the forest all the orange and browns wild chestnuts wild hazelnuts
30:21so i'm doing a short crust tart with chestnut flour through that filled with a hazelnut frangipan
30:27topped with uh whole hazelnut pralines with a pear poached in chestnut liqueur you are not just doing
30:34a little sprinkle of nuts on the top you've put them all the way through how risky do you think
30:38this is
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 frangipan is a nut based sponge hazelnut frangipan for me is
31:00a wonderful thing that needs to be perfect consistency 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
31:24uh 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
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 sweetbread it's gave me almost a little bit like a super mild
32:30kidney 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 flavors
32:48he's going to serve that with a walnut and tarragon pesto and a butternut squash and nutmeg veluté
32:57yeah i'm pretty pleased with that
33:03muckle tell me what you're cooking so there is a very popular chocolate nowadays which is
33:08selling like hot cakes that's dubai chocolate so dubai chocolate is basically a chocolate filled with
33:13kadayef 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 kadayef 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 coolie 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
33:34the perfect opportunity to bring them in you're cooking a dessert which is influenced by your
33:38wife's favorite chocolate bar has she been a great support during the competition she's looking after
33:4390 months old by herself which is just great i couldn't have done that without her so yeah she's
33:49an amazing support to me yet again muckle is showing us his creative side he's been inspired
33:56by pistachio nuts in the famous dubai chocolate bar i'm just going to set it after tempering and just
34:02make a shard out of it especially tricky to temper chocolate when you are running against time
34:07but i hope i'll get to it it's fine
34:11he's going to use kadayef pastry as the base of his dessert it's similar to phyllo pastry and he's
34:19going to fry that to get it really crispy kadayef 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 be
34:58the start of the show we're halfway now we have 45 minutes left this dish brings me loads of memories
35:10from my childhood despite the wobbly round on the last challenge i am confident that ann and 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
35:38with brazil nuts and cuposu mousse cuposu is a fruit from amazon forest it's got some acidity in it
35:47use a lot for juices jams that brings me a lot of memories picking up in my grandma's garden
35:54in a bed of pasoka pasoka is a pinnets with sugar and salt lots of flavors here i've never had
36:01before
36:01this is going to 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 and a real soft
36:18fudgy center i want to taste those cashew nuts i want to taste the cocoa from the chocolate jianni's
36:25been really ambitious she is steeping brazil nuts in milk but she's taking that and turning it into a
36:32mousse which she's also going to flavor with this citric amazonian fruit it's a real balance of flavors
36:39if the citric flavor dominates too much or if the brazil nuts aren't coming through it's going to be
36:44hugely disappointing i really believe in this dish i think it's really exciting shows a lot of skill
36:53a lot of creativity and i think it's good enough to get to knock out week
37:00and tosh 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
37:11brittle coconut liqueur infused mango and then the most exciting bit for me at least a thai green
37:16curry ice cream whoa that's the face i wanted antosh you had our attention now you have our interest
37:23thai green curry ice cream i'll be honest everyone i fed it to has the first bite and goes oh
37:29this is a
37:29bit weird second bite love it so you have to have two bites antosh is using coconut which technically
37:39isn't a nut but i think he's having a little bit of fun with the brief a little bit like
37:43daniel
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
38:12had 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
38:22lemongrass galangal i want that but in a cold form he's also going to give us some coconut rum
38:30compressed mango and then as well as that there's a sesame brittle there are so many elements it's
38:38going to be a tricky plane to land but if he can pull it off it's going to be extraordinary
38:43okay guys
38:45you'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 volute
39:55the 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
40:15throughout you get it from the pesto you get it from the nut butter so there's real complexity and
40:21different layers to it i find myself really really enjoying this kind of journey you've taken us on
40:28of different forms and different readings of the word nut thank you your pasta work is excellent it is
40:36thin and it is holding the filling in very well your balance of your walnut and your lamb's testicles
40:42is also very good the burnt butter has that nutty flavor you get from butter that
40:49ties all of the other ingredients in i think your dish is full of skill and it's bursting with flavor
40:57your butternut squash and nutmeg volute 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
41:10the 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 you know i'm just going to keep growing and growing and growing
41:25i'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 in
41:45chestnut liqueur praline paste candied hazelnuts and a praline crumb served with a chestnut and hazelnut
41:54liqueur chantilly cream
42:01i 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
42:51of a kind celebration of nuts in all sorts of different forms mine's not cooked it's raw you
43:00can see that the pear actually sunk into the tarts as far as flavor goes it is delicious it's undeniably
43:07a beautiful expression 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 jiani's dessert is inspired by the nuts of brazil
43:35she's served a cashew nut brownie topped with a brazil nut and capoissu 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 cupoissu and brazil
44:20mousse for me has not worked the acidity of it it just keeps kind of demanding attention as opposed
44:26to complementing the brownie for me it's too dominant too strong you have put so much cashew
44:33into the brownie that it 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 it's okay i've tried something new
44:55but i'm happy that i brought something that they never tried before not sure if it was enough just
45:01gonna 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
46:00cream it's inventive and i really really do applaud you for that i adore this thick coconutty rice
46:11and your peanut ice cream with shallot and garlic and a lot of thai lemongrass and galanga to me it's
46:18delightful it's so playful and ultimately really wonderful your sesame brittle is
46:28it 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 lovely
46:44kind of rum hit off it as well your coconut biscuits are burnt they're missing that delicious kind of
46:51sweet slight chew i went in knowing that the coconut biscuits were over for sure but do you know what
47:02the rest of the dish was well received i'm really proud of what i did so honestly either result
47:09i can leave here with my head held high hello joyce's nut dish is a twist on an american pecan
47:16pie
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 your
47:47bourbon and maple sauce is as creamy it's luscious it has a hit of alcohol if a pecan pie can
47:55inspire you
47:56to make this i'm very curious of where else you're going to take food joyce i have to say this
48:02is a
48:02really very very good idea i think at the moment we have an abundance of sweet and i'd like to
48:08have
48:08tasted more of the bacon so that there was just a bit more saltiness to it the pecan nut just
48:16comes
48:16roaring 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
48:31and impressive way so well done i'm very proud of my dish and the feedback that i got some of
48:41the
48:41critique in it 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
48:56inspired by dubai chocolate muckle has chosen to highlight pistachio
49:03he's made a kadaif fine pastry nest topped with pistachio creme patte
49:09saffron cream and a chocolate and pistachio chard
49:14served with a rose and chili gel pistachio crumb and a raspberry coulee
49:26the pistachio flavor comes through both in that creme patte 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 wodge of fine pastry
49:45underneath and for a riff on dubai chocolate it's not really got much chocolate
49:52i don't think this is your best work the pistachio cream and then the pistachio crumb for me are not
50:00sweet enough your saffron cream to me it's very elegant the flavor of saffron same with the rose
50:06it's really well balanced with your chili you have incredible ideas muckle i think the presentation
50:13ultimately let this down if you'd used a smaller ring and you filled each layer up it would mean
50:20every spoon had an even distribution of each flavor but if they are eaten in the wrong ratios it's
50:27falling flat and 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 you'll
51:25need it thanks jimmy
51:33i have to admit i'm very impressed with our cooks today but we can only take the best ones
51:39through to knockout week there's one cook who really stood out today and that was daniel i just feel
51:47it was scale on scale on scale and really creative i think we're in agreement daniel goes through yeah
51:57i was not a huge fan of gianni's brownie today she put quite a lot of cashew in there the
52:03texture
52:04wasn't right i thought the mousse was very acidic and the nuts along the bottom made the whole thing
52:11quite dry gianni goes home yes muckle time and again in this kitchen has delivered dishes that have
52:20impressed us but that was the weakest dishes ever cooked it's a great shame i think muckle has an
52:26excellent palate but the construction of that dish really affected how enjoyable it was to eat
52:33the pastry it was far too dry the pistachio not sweet enough sadly it feels like it's the end of
52:40the road for muckle it leaves us in a discussion about antosh jamie and joyce three cooks who all have
52:50a place in my heart and my stomach because they've cooked some wonderful things antosh brought us what
52:58was essentially a thai green curry but in rice pudding and ice cream form he's very very creative
53:05i think he has wonderful ideas antosh does make mistakes with his cooking but there is a playfulness
53:13that intrigues me i really loved joyce's pecan sponge in her swiss roll i thought it was light and fluffy
53:22and lovely and thick she promised bacon i could have done with more of that however there's no denying
53:29it was an incredible invention jamie's frangipan tart certainly divided us as judges today i like the
53:38crispness of the pastry and those little praline nuts were just complete flavor bombs but my tart
53:45was undercooked and the question is can we forgive that this is a really tough decision there are three
53:53very exciting cooks anna what are we gonna do now that we're so close to knockout week i feel like
54:02i can
54:02just reach out i can see it i just want to reach out and grab it but i just have
54:05to hope that it lets me
54:09i'd like to go through i'd like to stay i'm really enjoying my time here and i would like to
54:14show
54:15what else i can do the other cooks here are unbelievable so if i were to get through i'd be
54:21surprised 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 jianni thank you so much for introducing us to
55:03flavors and ingredients we'd never seen before thank you thanks jianni thank you
55:15we should be heading home tonight
55:16and the second cook leaving us today is
55:31and the second cook leaving us today is
55:32thank you so much thanks
55:37to be heading home tonight feels disappointing
55:42but i'm feeling proud of what i have achieved here i did show
55:48to 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 we've made a decision
56:24all four of you are through to knockout week
56:31i'm just feeling days but so happy i just can't believe i've actually got through to knockout week
56:37yeah bring it on i'm over the moon right now honestly i don't think elation even describes it
56:43like everything about it is fantastic and i just didn't want it to stop the three others
56:48who've got through an unbelievable cook so even to be in the same wheelhouse as them it means the
56:53world i'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 that's the hand shaking you're like
57:16what compete for the right to wear a master chef 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 before battling for a place
57:28in the quarter-final i don't know whether i should eat it with a fork or a straw
57:41you
57:42so
57:47so
57:49so
58:04Transcription by CastingWords
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