- 17 hours ago
MasterChef: The Professionals - Season 18 - Episode 15
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00:01it's knockout week on master chef the professionals previously five of the
00:08remaining 10 chefs experienced the master chef pop-up take a bit of albergharies it's all systems
00:14go in a hard-fought battle it was ismail who triumphed with his take on a bangladeshi street
00:20food classic i would eat that all day long 10 out of 10. after the remaining four cooked to stay
00:27in
00:27the competition anthony was sent home now the second group of five fight for their place
00:36in the semi-finals the competition it's all you think about dreaming of it reality and dreams
00:43there it's all just going into one i'm definitely feeling the pressure i would hate to go home at
00:50this stage be so close and not quite make it today i'm feeling very excited this is the fight to
00:56go
00:57through the semi-finals so it's a big deal we've got five chefs raring to go and i can't wait
01:03to get
01:04them started two massive challenges let's see who's going to soar and let's see who's going to stumble
01:16it's early morning and gareth sel georgia mario and luke are arriving in the city of london for their first
01:28challenge
01:31we are out of the master chef kitchen and into the master chef pop-up pop-up restaurants is all
01:38about
01:38great flavor great dishes served at base served at volume the pressure is on
01:46chefs good to see you welcome to box hall our pop-up master chef restaurant our five chefs from yesterday
01:54wow they certainly impressed now it's your turn we are inviting 25 guests that know everything there
02:01is about the pop-up world our guests today will be voting for their dish of the day that chef
02:09will then go straight through to our semi-finals chefs you have three hours until service
02:17use that time wisely off you go
02:24solely responsible for 25 portions of their dish
02:28the chefs will have to adapt quickly to the tightly packed kitchens
02:31and limited equipment to get the food out on time to the guests
02:36i've never done anything like a pop-up before i'm very much a restaurant chef so yeah this is going
02:41to be
02:41no experience for me it's stressful because it's cooking in a pop-up on my own alone by myself
02:50this venue yeah it's amazing i just feel really great to step out of the master chef kitchen and do
02:55something different i feel like today is going to be fun we're doing street food which i love so yeah
03:02really excited i do pop-up supper clubs and events so i'd like to think i've got a good understanding
03:09of
03:09what i need to do to impress today our chefs need to be up and running as fast as possible
03:14there is
03:15no time to waste no matter the challenge i want to see our chefs rise to it and deliver excellence
03:22every
03:22time 39 year old manchester-based private chef gareth has impressed the judges so far with his playful take
03:31on modern british dishes it's a good sight isn't it a big mound of butter look at that nearly
03:40in this round he's taking inspiration from a late night street food classic
03:46tell me what are you making for us today i'm making you cheesy chips chef cheesy chips my take on
03:52it so
03:52we're doing pomme dauphine and i'm making a comte cheese sauce i'm going to narrate it over the top
03:58traditional pomme dauphine cooked potatoes shoe pastry you've got to mix that up and ideally have
04:04the right consistency so that when it hits the fryer it puffs up yet it's not so soggy in the
04:10middle
04:10yes chef that's what i'm going for what's inspired cheese and chips the food needs to be fun you know
04:16and
04:17some of the best things i've ever eaten is two o'clock in the morning after a night out with
04:20the
04:21lads uh getting a portion of cheesy chips you know it's you can devour it chips are fun pomme dauphine
04:27is
04:28stress let's get these off gareth's making his equivalent of cheesy chips which is interesting
04:37pomme dauphine it takes a lot of skill to get it right when you fry it you get like these
04:41little fluffy
04:42potato donuts almost it's such a technical thing the shoe pastry you know it needs to be exactly right
04:49you have to make sure the flour's cooked out well enough i've got 18 eggs to get in and i've
04:54got a
04:55small mixer so we'll see how we get on it's going to be given about eight per portion which means
05:01you're
05:01going to have to create over 200 pomme dauphine i've got too much mix for the size of the mixer
05:07so i might have to go by hand if this gets a bit over the top if the mix is
05:14too dense it will cook on
05:16the outside but it will be raw on the inside as excited as i am for cheesy chips i'm also
05:21slightly
05:22on the nervous edge as well dad of four and head chef of a pub in winchester 32 year old
05:32luke has made it
05:33this far with his technical ability and bold flavors the theme he plans to continue today
05:39with a classic pea custard tart topped with braised harissa lamb the lamb is definitely the thing that's
05:46going to take the longest today that's why i've got that on first thing this one's going to be right
05:52to
05:52the wire i think i created this when i was off sick with one of my chefs the idea of
06:01the egg custard
06:02tart is kind of like a elevated version of a quiche which i think could be classed as a street
06:08food is
06:08something you could eat on the go i've been out of the kitchen for quite a long time i had
06:12quite a few
06:12ideas i wanted to try yeah i was in a wheelchair at the time and this was one of my
06:16favorite dishes
06:16you were in a wheelchair what happened me and my whole family had a um an accident and i was
06:21quite
06:21seriously injured i was in a wheelchair for eight months i was off work for quite a long time but
06:25i've
06:26always been a chef i provide for my whole family um okay so i needed to continue to do that
06:31certainly good to see
06:32you back on your feet yeah thank you so now you gotta do 28 portions and uh you put yourself
06:36under
06:36a huge amount of pressure i have to say i have yes i do like the sound of it though
06:39thank you
06:42with his lamb onto braise luke is working on the delicate short crust pastry that will form the base
06:48of his tart the most important thing is lining the tart case is just right he's got a short pastry
06:54it's
06:55quite thick i think it's a good thing you want it to be cooked melt in the mouth quite a
06:59lot of risk with
06:59custard tart because i'm putting a liquid custard mix into it that's going to bake so if there's any
07:04cracks or holes that it can just leak out and it'll ruin the whole dish lining the tart is the
07:10most
07:10important part with the pastry
07:15every time i do these challenges i feel panicked the whole way through and i just keep thinking why am
07:20putting myself through this junior sue chef georgia has so far impressed with dishes and flavors inspired
07:29by her time growing up in normandy and her experience working in italy today she is taking influence from
07:36the street food of rome where she lived for five years i really want to show people the rome that
07:43i love
07:43and all the delicious food that might not be so well known in the uk georgia what's your dish it's
07:53not
07:53just one dish as usual i have to over complicate everything and um doing three elements why have
08:00you gone for three elements georgia because i can't make a decision
08:06we have a take of arancini called souply in rome crispy rice ball she's cooking like a risotto
08:14so i'm just putting a piece of cheese in the middle the most important part is having that
08:18surprise of the cheese gushing out so i've got to make sure i get that right we have a pork
08:25focaccia
08:26i've just got to make sure to get my porchetta in the oven so there's plenty of time to
08:30slow cook and get really nice crispy skin on there cook gently the fat will help to retain the moisture
08:37in the pork and also a melanzani which is aubergine mozzarella tomato and basil i've got to do about
08:4460 rounds of aubergine at least georgia's got three different elements to her dish and she needs to get
08:51them all done at the same time which is going to be a very very difficult thing what are your
08:56thoughts
08:56georgia of going straight through to our semi-final how does that sound i'm quite glad i'm doing
09:00three elements now because at least i'm pushing myself to the max to get there i wish you the
09:04best of luck you've got a lot to do here i do crack on thank you
09:11originally from guatemala private chef cell has shone with flavors of his central american heritage
09:17today he'll be serving his take on a guatemalan street food classic spicy octopus tacos cooking
09:26something from guatemala yeah it feels great a lot of pressure because you know i cannot do it wrong
09:30definitely octopus cooking is a kind of an easy tricky one because it's very delicate like um if your
09:39timing is wrong you can go chew it the octopus will be flavored with a traditional central american sauce
09:48our pastor is a well-renowned marinade it's a mixture of chiotte guajillo chilies chipotle chilies pineapple
09:55juice and other spices just such as like cumin and coriander you get this sweet earthy flavor that is
10:00not overpowering street food in guatemala is it a big thing yes everywhere anywhere any time of the day
10:07it's got to be tacos it's a must like tacos in the morning taco breakfast
10:15sal is making tacos i think using the octopus is a great idea the octopus is cooked while it's still
10:21warm he marinades the octopus with that sauce it is nice and soft yes yeah that should do and then
10:29he puts that onto the griddle they're great for charring you want good texture and you don't want
10:33to be undercooked you don't certainly don't want it to be chewy he's serving it with a refried bean
10:39puree sal's got to make sure he gets those beans in the pressure cooker to make sure that they're nice
10:44and tender feels good like cooking guatemalan food because i don't do it at all like anymore like the
10:51restaurants i have work they usually fine dining so yeah it feels like you know refreshing to do this
10:58the only dessert on the menu is coming from head chef mario drawing from his heritage mario is hoping
11:04to impress the guests with his ode to the flavors of southern spain something which has proven successful
11:11so far pastry is not my strength but i like doing it mario is making a piano no it's a
11:23bit like a swiss roll
11:24he's making a sponge mix which you'll need to spread out nice and thin you cannot let it dry out
11:29otherwise it will crack when he tries to roll it i want it to be like thin enough to roll
11:35but thick
11:36enough so it doesn't break getting the right thickness is a very precise job
11:44with the sponge for the cake roll baking mario can work on the filling
11:49saffron and cardamom infused llama pastelera a spanish version of creme pâtissier the most important
11:56thing about that style of custard is making sure that the corn flour is cooked out it's thick it's light
12:01it's fluffy consistency is right i need to cool it down as fast as i can and should be ready
12:13on time
12:15right chefs 45 minutes your prep time has gone okay 45. with his potato and shoe mixes made gareth now
12:24needs to combine them for the main element of his cheesy chips so i'm just weighing this out i want
12:3150 50
12:31potato and shoe the shoe pastry seems a little bit wet but i think it's good enough to go with
12:38it's good enough to do this yes are you having fun yet bags of it check yeah i don't think
12:44i'll be
12:44doing pomme dauphine again for a while i just don't think over 200 pomme dauphine balls is my idea of
12:50fun
12:50anymore no i agree with you i'd be like just give me a traditional chip at that point his potato
12:56and shoe
12:57mixes ready for the fryer but he still has a lot to do i've got to make my cheese sauce
13:02and bring all my
13:03garnished together pumped and parmesan going in now Conte is a very strong cheese and it's a great
13:11one to use for this because it can carry through even in the foam the keys but it's really light
13:19and more rich but at the same time you don't want it too likes it's just sort of feels like
13:23you're
13:24not eating anything Luke has his tart cases onto blind bake but he now needs to make the
13:33all-important pea custard filling spinach and pea puree is blended with an infused cream before
13:40the eggs are added so once the pastry's finished baking blind I'll pour the mixture in and then
13:46bake it with a custard inside as well just trying to get my head down and get on with it
13:51yeah
13:54the most important thing about a custard tart is the temperature of the oven being just right
13:59you're cooking an egg mix too hot and it's gonna scramble too low in temperature and it won't cook
14:04and it will just stay as a liquid it's holding up so far just need to make sure I don't
14:10overcook it's
14:13the most stressful thing I've ever done in my life I just don't stop shaking the whole time with three
14:18separate components to her dish Georgia is struggling with the workload time just goes
14:24so fast in these challenges I still got quite a lot to do I'm gonna finish off my super E
14:30now slice
14:31the porchetta slice of tomatoes dress and rocket finish off my aubergines don't want a croquette yeah
14:43so Georgia's obviously got quite a lot to do I think she's leaving herself just too much work
14:50so also has an extensive job list he's working on a traditional escabeche to go with his octopus tacos
14:59he's got this lovely crunchy vegetable sweet and sour garnish he's got a massive bowl of cauliflower
15:05onions jalapeno chilies and he's just put this hot pickling liquid over the top he also has the
15:14strenuous task of making 50 tacos using a specialist corn flour it's very delicate blue master flour it
15:22breaks down easily but also adds more flavor to any dish you must make some of the best tacos out
15:31there
15:31now you've had some practice I hope so yeah I would say so definitely on dessert Mario sponges are baked
15:42of chef coming through but they will need to cool before being filled with his saffron custard enrolled he
15:50also has another time-critical element lavender frozen yogurt which will need to set I wanted to use
15:57lavender because it's a flower that I'm very familiar with my mom is to burn at home all the time
16:02as our
16:02instance so I think could be where they are to incorporate in one of the dishes Mario has a love
16:09of using spices we've got saffron cardamom and lavender as well as yuzu lemon gel I want it quite
16:17thick it's gonna be like a gel on top of the ice cream of course these flavors can work together
16:22it's all
16:23about getting the right balance I think I got a good chance to stand out because I'm all the only
16:29one doing the same so it's like only me but also it's only me so it's a lot of pressure
16:33as well
16:41there's 45 minutes prep time left and today's guests representing the thriving pop-up industry
16:47have started to arrive baked in brick started about eight years ago I bought a classic mini I put a
16:59pizza oven on top and a barbecue under the bonnet and started doing the Birmingham street food circuits
17:05in year one I competed in the British Street Food Awards which I want the transition from being a
17:11professional chef into street food is really difficult because you've got a knockout high
17:18volume food at great quality but really really quickly I think a good pop-up dish is something
17:25that's not too complex hard-hitting and memorable presentation is a great thing but I'm all about
17:31the flavor the street food is the place to bring out those new dishes that you've never tried it's that
17:37it's a place to be creative the food should speak to your soul warm the belly and give you those
17:42flavors that you've never tried before I'm very excited to be back I mean this was probably one
17:47of my favorite rounds personally my bread and butter it's in the sort of places I know the chefs
17:52might not be used to cooking in this environment so it'll be interesting to see what I do with it
17:57it's all right having one good dish in front of two or three people but when you've got a queue
18:01of 50
18:02people at a pop-up event you've got to get that out in the exact same manner just don't try
18:07and be
18:07anybody else be yourself and just do what you do kind of thing service is fast approaching you have
18:1930 minutes of prep time left and as you can hear our guests have started arriving I can hear the
18:28guests
18:28down there I'm just trying to ignore that right now because I still got quite a bit to do but
18:32this
18:33is why we love kicking is leaving it down to the last minute and feeling all that adrenaline his main
18:39components ready Gareth is racing to get his two garnishes made the first being sweet and sour onions
18:48I've got my onions cooking off so I'm starting them on the griddle I'm going to finish them in the
18:52pan loads
18:52of butter and sugar and chardonnay vinegar we've got smoked potato skins which is basically peeled the
18:58potatoes he's deep-fried them we do a baked potato oh skins the best bit doesn't it it's got all
19:04the
19:04flavor in and he's just going to get a little bit of smoky flavor running through them Luke is also
19:13making good progress his erisa lamb is ready but his big concern now is the pea custard tart just
19:24giving it a wobble still not set I'm sure I've done the recipe right you know there's doubts in your
19:29head when you just sat there watching it good the pea custard tart they need to be really cooked that
19:35custard has to be absolutely set before it can be portioned and he's looking for just a lovely wobble
19:41from the center to the outside with service fast approaching Georgia is now running well behind
19:52with her Italian trio I've got 30 minutes and I've still got to fry these which I'm gonna do just
19:57before service warm my focaccia finish my aubergines in the oven slice some tomatoes for the sandwich
20:05other jobs I'm sure I'm gonna think of as I go along Georgia needs to get herself organized
20:10otherwise she will be overwhelmed when it comes to service time I was hoping to be a bit further
20:15along than this but I did give myself a lot to do so faring better is Sal who's on his
20:23last job we've
20:25got this incredible mango sauce which has got the scotch bonnet chilies going through it as well now I'm
20:30going to infuse the chilies with tequila the whole scotch bonnet goes in the seeds the whole thing
20:38everything my eyes are already watering
20:45it is that smile on your face is worried me
20:51whoa it is not that hot is it
20:55somebody else want to try it that's got a kick to it
20:59so two tacos for me one for Marcus two sauce pots for Marcus
21:11sponge is looking good I've got the gel for my setup I want my cream with the daffron and cardamom
21:18I
21:19don't need to assemble roll it portion it I'm burning with a shoe on top wish me luck once all
21:27these
21:27sponges are filled and rolled I think you'll start to feel a bit more relieved yes that's right okay you
21:32read
21:32my mind once you start to roll that sponge into the Swiss roll you don't want it to break up
21:39on the
21:40sides as they're holding yes you want a perfect circular finish to it having been so focused on
21:52his sponge rolls Mario's coconut garnish was forgotten some of the coconut flakes they were
21:59blown in the oven and they burn so I just want to do a fresh one again I'm just tossing
22:04the coconut one
22:05more time so now when I stay next to them they're not burning anymore the pop-up diners are taking
22:17their
22:17seats right chefs prep time is now over start clearing down and getting ready for service okay your customers
22:24are hungry but not all chefs have completed their dish right let's crack on with it Gareth yes chef
22:33first table up let's go thank you how many proportion eight chef Gareth now has the challenge of deep
22:41frying over 200 Pomme Dauphine to order mmm that sounds like a bit of me right takes me right higher
22:50you
22:50know cheesy chips late night drunk here you know you need a bit of grease need a bit of grub
22:54how does it
22:56take to cook a couple of minutes I want to get a nice crust on them it needs to be
23:01cheesy it needs to be
23:03so the blind needs to be there sweet as our onions I think you get better than that kind of
23:09plays on
23:09the salt and vinegar you might put on your chips at a classic fish and chip shop so if he
23:12gets that
23:13right it's gonna be fantastic you can take home your chips happy I'm really happy with the onions
23:21really happy with the chips cheese sauce is a little light for my liking
23:29the crumbs of the potato skin they need to be crispy they need to be flaky they need to be
23:34crunchy in my
23:35mouth with every single bite truffle oil herbs and off we go service as soon as it's got green on
23:48we are going to the gym after this I think need to get fit it was a push it was
23:56a lot of work could
23:57have been a little bit prettier but overall I'm happy I enjoyed it thanks so much it's gorgeous I just
24:07hope
24:07that everyone enjoys cheese and chips as much as I do yeah it looks amazing something I'd like to see
24:13on
24:13the street food menu so excited Tom Dauphine it was nice light fluffy he's done really well with
24:22them I know they're probably a lot of work so he's pushed himself today Comte was amazing the foam was
24:28incredible like really nice cheesy really really enjoyed the smoked potato chips just taste a little
24:35bit of a hint of smoke and they were really really crispy I thought that was absolutely fantastic the
24:42sweet and sour onions cut through the fattiness of the cheese great take on cheese chips really
24:47elevated it I think you can fire that out at the pop-up good speed that's what it does I
24:57think there's a
24:57really lovely refinement of flavor here the pom d'auphine is lovely and light they've got a lovely coating
25:02around the outside I love the sweetness of the onions that you get underneath the Conte mousse tasty
25:09delicious fun plate of food that is what Gareth wanted to serve and it's exactly what he's done
25:18next to serve is Luke with his pee tart out of the oven his last job is to torch them
25:25so when you slice
25:27into it the darker top gives a real nice contrast to the color so you've got the black top and
25:32then it
25:32should be bright green underneath it just makes the green pop a little bit more I'm gonna be a lot
25:37more
25:38confident when I climb to that top because at the moment I'm still in an area of unknown so Luke's
25:43making this peak us to tarts a good tart you've got to have crispy bottom can't be soggy good little
25:49right angle on the actual tie itself it's pretty much exactly how I wanted it it's still very delicate
26:00though so I just got to be really careful with it how's that lamb lucky it's nice and tender sticky
26:12I
26:13think it's good that braised lamb I want to serenade my tongue and dance with my belly it's gonna be
26:20sensational I can feel it is a pea salad with some truffle honey it could go either way to be
26:29honest
26:29like but that's what I love about this round it's like you can go either way and hopefully it goes
26:33the
26:33right way for them what's that sheep's yogurt that looks fantastic Luke thank you you must be happy call
26:43for service when you're ready service please
26:50done
26:55it was a big push getting all 30 plates up on your own in that time limit I enjoyed it
27:00but yes it was
27:17the way they held that pea custard was brilliant that could have so easily split but it just didn't
27:25that is also it is very it's impressive to get the pea flavor like essentially a sweetheart I think
27:34with a dish like this where you're elevating the vegetables I don't think you need to put lamb on
27:39it and that's coming from a barbecue chef so the tart was amazing the pastry was great something I'm not
27:44seen before something I would never order but I'm glad I ate it loved it chef's guess this is over
27:53delivering just the idea of torch in the top of it it's that contrasting color but it also adds a
27:58little bit of flavor as well the sweetness of the lime with the flavors of here Risa and then a
28:03freshness
28:04of the yogurt it's wonderful Georgia is up next and she's nowhere near ready Georgia you look like you've
28:13still got a lot to do I do can you get it done in time I'm gonna have to Georgia's
28:20making a trio of
28:21Roman Street food a really good parmigiana I think you need the balance with the aubergine you don't
28:25want it too soggy you don't want it too crisp and that tomato sauce has got to be so rich
28:30what have
28:31you got left to do I've got to fry off my soup please oh my gosh those need to cook
28:36off yes do we need
28:39to get someone to maybe give you a hand I would love that Gareth do you mind giving her a
28:43hand yeah
28:44no problem yeah well guys thank you what you need chef would you mind building these for me yeah got
28:50it no problem good I wonder if they're going to be any crispy people we're holding up the service now
29:02so
29:02we really need to rock and roll all right let's go come on Gareth John put two of those pork
29:06sandwiches
29:07on here Georgia you're gonna have to move a little bit faster on those okay yeah as soon as that's
29:16on
29:16is it going is it yeah call for service when you're ready service please that was tough yeah very stressful
29:27big thank you to Gareth I always give myself too much work but as long as people enjoy the flavors
29:41hopefully the porkita was amazing very well season perfect temperature the crackling on that I'm not
29:48even a crackling and go but I was converted today the Aaron chili was juicy and the cheese was melting
29:54out
29:54of it was oozing to be honest it was delicious I love melanzana parmigiana usually and I thought the
30:02tomato sauce on that was excellent I think it was colder than the other two dishes but I still
30:07thought it was a tasty element in general it's just too much going on in that plate of food the
30:15dishes
30:15felt like neighbors on the same street but they're not friends I'd be very happy with just one element of
30:22this and that's the porchetta I love the pork it's juicy I've got a little bit of crackling I've got
30:27the dressing I've got tomatoes the little rice ball with the cheese in the middle just a touch longer
30:31in the fryer to the cheese to get a bit warmer but time wasn't her friend and then we have
30:36the aubergine
30:37with the tomato paste yeah it's it's nice but I think she doesn't need that how are you doing I'm
30:45very
30:45good chef I'm just almost ready to plate up I just need to grill my octopus more my tortillas and
30:51I
30:51can build my tacos cell is cooking us octopus tacos al pastor I expect the octopus to be cooked perfectly
31:05I'll rent it I don't want it to be like too like soft almost like baby I want to feel
31:09a bit of texture from the view
31:14the jalapeno ex best kind of have that sour spicy freshness I think we cut through the octopus really really
31:21well
31:22what I like about this one as well is mango and habanero sauce I like a bit of spice in
31:26Bengali so I'm gonna make sure that spice hits the spot
31:30you're happy with how it's looking yes taco is meant to be delicious more than beautiful
31:37service please it's gonna be spicy it's gonna be fresh I think I'm gonna like that one
31:48I'm very happy with it I actually have a lot of fun going back home makes you feel alive makes
31:54you feel
31:55like you are with your loving ones the star of the show with mango salsa like you got that real
32:09real
32:10hit of mango and then that spice that comes through afterwards so I personally found out was really
32:16well-cooked soft wasn't too chewy at all bit to it tastes amazing lovely soft taco beautiful beans
32:23lovely cooked octopus lovely heat coming off the mango sauce and crisp vegetables lovely I mean empty
32:30plates can't get any better I'm not entirely sure about the taco I felt it was a little bit dry
32:39it's a bit hit and miss for me I love this mango habanero sauce it is very strong and the
32:45pickled veg
32:45it's sharp but I wish we had a well-made taco I like what he's done with the octopus it
32:51is a
32:51little bit on the chewy side but it's acceptable and so did look at home so I think he's really
32:55happy to do something that brings back so many memories Mario is the last to serve excited to see
33:03the desert dish Amari is doing there's a lot going on dish so it'll be interesting to see how you
33:07bring
33:08all the flavors together I'm really looking forward to seeing that sponge I hope it's right I hope it's
33:13fluffy I hope it bounces you know your sponge Mario as it turned out as you wanted yes chef
33:22the lavender frozen yogurt I've never tasted it so the aroma of the lavender with the yogurt
33:28I would love to see that what's the gel you zoo and lemon is that everything yes coconut interesting
33:40flavors now saffron into the lavender and you know I'm a sucker for toasted coconut so this won't be
33:47interesting okay service please that's it all done bonito thank you very much it was my second time
33:59doing this a pio no no I think it's a very classical recipe I hope people like it as much
34:04as we do in
34:05Spain for me it's a very nice dish the flavors work very well together but the texture of the pio
34:16no
34:17sponge is not there it was overwhelmingly sweet for me the yogurt does have a bit of a sour element
34:24but it wasn't enough to wipe off the sweetness of the sponge I actually did see saffron inside the
34:32sponge cake itself which for me was a 10 out of 10 and it just tastes absolutely amazing and the
34:37lavender frozen yogurt that was absolutely job that was a 11 out of 10 Mario is smashed I can't have
34:44frozen
34:45yogurt the lavender hit me straight away overall for like a really bougie jam roly-poly kind of thing
34:53I thought that was absolutely fantastic there's a lot that I find just very strong Mario has added
35:01saffron and cardamom to a really sweet sickly custard I find the balance of sweetness and even though it's
35:06the dessert has really overtaken this this dessert it's mixed reviews for me I like the usage of gel
35:12with lemon it's a bit citrusy it's nice the yogurt was a little hint of lavender I'm enjoying that but
35:18I find the sponge very very sweet after a challenging day in the pop-up kitchen it's time for the
35:27diners to
35:27vote for their favorite dish
35:35our five chefs today have been varying degrees of success I think a few of our chefs tried to impress
35:41too
35:41much I'm kind of mixed feelings about it it was good fun but I think I'm gonna be cooking again
35:47if I
35:48just scaled it back then I probably would have been able to execute it better I'm so invested now in
35:54the
35:54competition if I could get a pass through to the semi-finals it would be a dream come true I
36:01have
36:01shown flavors and ways of cooking that we do in my country my hope is like now people know where
36:07is
36:07Guatemala like the flavors that we have and the thing that we have to offer pop-up experience for
36:13me was great something different I did enjoy it it's the first time I've ever done anything like this I
36:19don't know if I've done enough to go straight through but I'm happy with what I've done it was good
36:24I'm very happy I managed to do everything as I wanted I guess if they lucky as much to push
36:29me
36:29through to the semi-final I'll be super happy otherwise I'm looking forward to cooking the next
36:33challenge our guests are placing their votes and we'll find out when we get back to the master
36:39chef kitchen who is going straight through to our semi-finals the other four chefs enough the battle to
36:44stay in the competition
37:06chefs welcome back to the master chef kitchen and welcome back from the pop-up not without its challenges
37:11I understand but that's why we give you these tasks so you can grow as chefs we asked our guests
37:19to vote for their favorite dish and the chef with the most votes is going straight through to the semi
37:25-finals
37:30Gareth congratulations
37:34cheesy chips who would have thought it wow well done delicious dish congratulations thank you very much
37:41we'll see you in the semi-finals go and take a while learned break
37:50master chef semi-finalist yes it's my son's birthday today but this letter from him that you wrote for me
37:56it says thank you for cooking amazing food and for always trying your best
38:04I can't wait to tell my family that I've got through it's going to be so good
38:09right you four chefs we've given you a brief and that is to cook us a family favorite something that
38:17brings you joy memories of a loved one friends family but we want you to bring it into this kitchen
38:26and make it restaurant worthy at the end of this one of you will be leaving the competition
38:33one hour and 45 minutes off you go and the best of luck
38:51Luke what does a family favorite mean to you as soon as I was given this brief it was always
38:56Sunday lunch growing up it was a stable for me
38:58it's now a stable for me and my family and also at work it's one of the busiest days of
39:02the
39:03weeks for us working in the pub so it's through my veins really I've got a rib of beef and
39:07I'm
39:07going to glaze it with a mayonnaise onion glaze to give it a beef and onion sort of flavor honey
39:12roasted parsnip puree asparagus and chantanet carrot fondant potatoes I'm serving it with two
39:17sauces a beef jus and a horseradish cream serving it with a side of cauliflower and truffle cheese
39:23a Yorkshire pudding as well is that it how long do you think you've got yeah there is quite a
39:29bit
39:29to do yeah every single Sunday for as long as I can remember we had a roast dinner so I'm
39:38very
39:38excited about this he's got this beautiful river beef he's suviing it so then he's going to get in
39:43in the pan and color it off and get that beautiful kind of crust over it so it's going to
39:47be perfectly
39:47medium rare Yorkshire pudding it's all about the heat and of course the batter sort of puffing up
39:53crispy on the outside now he's taking the little cauliflower florets and he's cooked them in beef fat
40:01and then he's got these amazing cheese sauce the mozzarella for texture red lester for color and
40:08cheddar for flavor smells amazing there's a lot of work here parsnip puree it's got to be smooth
40:15fondant potatoes you have to be able to cut through it like butter I think it's quite a risky thing
40:19to
40:19be playing with I'm trying to elevate it but still keep it like recognizable as the dish it's supposed
40:24to be as well yes it's got to refine it but it's got to have the soul and the heart
40:29of a great British
40:30roast dinner chef's about half an hour half an hour gone Mario what are you preparing for us so today
40:42for family favorite I'm doing my mom cheesecake we have been eating it for the last probably 30 years
40:47I'll just give you a twist so I will bake it and I will blitz it and it will become
40:52an ice cream
40:52wow so mom's cheesecake is a baked cheesecake yes with eggs cream cheese and cream but you're going
40:59to turn it into an ice cream yes I don't have time to make a cheesecake I need a whole
41:06night on the
41:07fridge so I just thought maybe I can make it and blitz into an ice cream and you have the
41:12caramelized
41:13flavor on top and all the flavors but into an ice cream my mom cheesecake is the best I can't
41:17make
41:17it different but it's not gonna be ever better as hell taking the cooked cheesecake and then blitzing
41:24it up until it's creamy and smooth it's all about retaining the flavor of the cheesecake and I
41:29question whether or not you'll still have that intense cheesy flavor once it's frozen Mario is
41:36also making a brandy snap basket to serve it in we need to mold it while it's still warm otherwise
41:42it
41:43can crack on you also they do not want this to be too thick because once it sets you don't
41:47want anyone
41:48especially Marcus losing teeth it's got gels it's got compressed pear it's gonna cut nicely through
41:54that rich cheesecake ice cream it will give you a nice company but no over lapsing the flavors because
42:01I want the cheesecake to be the main ingredient in the restaurant I work I always do the cheesecake and
42:05everybody love it and every time I do it I normally send pictures to my mom I tell her the
42:09feedback from
42:10the people because I know she liked it as well and when I told her I was doing ice cream
42:13she was oh
42:14that's a really good idea I'm sure she will be happy definitely I love a baked cheesecake especially
42:20a good one and this sounds like it's a very special recipe so Mario has got to deliver on this
42:25ice cream
42:28chefs you're halfway through yes chef looking forward to these family favorites this dish is a lot about
42:36nostalgia it transforms me back 15 20 years ago
42:44so what has inspired this family fact when I was a kid I grew up in a very huge family
42:48on Saturdays
42:49evenings that my uncles used to gather you know to have a drink and also they will cook like pig
42:54through
42:54the night and then in the morning first thing it was for all the family together and just eat from
43:01that feast that they prepared over the night and I hope to convey that what I had in my childhood
43:06yes
43:07so that's a breakfast so that was how we started the day and then you go through all the trimmings
43:12of
43:12the pork so you get through one pig in a day yes how big is this family well I got
43:18seven uncles and
43:19aunts and I have like I don't even know half of my cousins my dish is composed by three elements
43:27the
43:28main one is carnitas which is like confit pork he's cooking pork well in lard as a confit it's boiling
43:35quite
43:35rapidly so I'm gonna be interested to see what the texture of the pork actually really is it's also
43:41reducing a cola which is going to be the sweet element the sticky element of the pork belly so you
43:46can
43:46have that distinctive flavor this is remind me so much of home the smell everything the texture you
43:52know is something very special where you can smell home so sales dish is all about a family celebration so
44:01he's serving his carnitas on a bread filled with cheese and pork scratches we have battered jalapenos
44:11which be filled with pork and potato which are called chili relleno the batter for the chili relleno is
44:18all about beating the egg whites and then adding the egg yolk and flowers so if I don't get the
44:25right
44:25consistency will split so the whole thing is going to be ruined and then we've got this roasted tomato
44:30salsa as well so we've got some really interesting combinations and a huge amount skill on show my
44:39family are really happy that I'm doing this dessert they're very proud because it's taking recipes that
44:46have gone through the generations as well it's very special so I've chosen to do a little medley of our
44:55favorite dessert from my great-grandmother's cookbook I wanted to show you oh wow that handwriting that
45:02looks like something that should be the British Library I know apparently she was just the most
45:06wonderful cook right so that's where most of our love for food comes from so these dishes you're doing
45:11today come from here yes I've had to adapt the recipes a little bit because these are almost a
45:15hundred years old I love that when you go to restaurants they've got four or five desserts they do
45:23this little ass here to lift a slice of everything and I think that's what this is going to be
45:27about
45:27it's almost like one step in the past but then George is modernizing it with her style so we have
45:34a
45:34strawberry ice cream that's going to go with a meringue meringue light fluffy crunchy on the outside
45:42Madeleine is a little French cake it's a classic they need to be cooked on a high heat so it
45:48sort of has a
45:49nice crunch just very light golden on the outside and soft on the inside and then we've got an
45:55interesting take on a creme brulee she's cooked with creme brulee on the stove until it starts to
46:00split she then puts that into the blender and blitzes it so it cools down and comes back together as
46:05one
46:08and then lastly she's got essentially an affogato so a coffee ice cream and then she's going to pour
46:14a little espresso over the top of that great big strong coffee flavor I think is really important
46:20in a good coffee ice cream this dessert is all about my childhood in France and the favorite desserts
46:26that we were to have something we've really looked forward to as kids right chefs you've got eight
46:33minutes left to finish your dishes and cook yourselves a place in our semi-finals yes sir
46:41really all I've got left to do now is plate but even that's going to take up quite a bit
46:45of time
46:48I'm just making the brandy snaps and I'll be ready I'm gonna cut the jelly
46:59waiting for my mud lens to come out and then I'm going to coat them in dark chocolate and then
47:04it's really just assembling everything chefs 60 seconds left yes sir 60 seconds to put it on your plates
47:27okay chefs your time is up head chef Luke's family favorite is his take on the roast dinner ribber beef
47:44with onion glaze fondant potatoes parsnip puree asparagus Chantenay carrots truffle cauliflower cheese
47:54Yorkshire pudding filled with beef horseradish and watercress served with a beef red wine sauce
48:01combined with a horseradish cream
48:11Yorkshire pudding fabulous I think that's beautifully made your cauliflower cheese sauce
48:15I like that a lot I like your beef but I have to question why you cook that beautiful piece
48:20of beef
48:21and you cut it up into these small little cubes it's a rib of beef and you add some beautiful
48:26slices
48:27you've got the fat on the bench that's the bit I want I think that's a classic case of overthinking
48:32something I love the horseradish with the rich red wine sauce there as well the Yorkshire pudding is
48:38delicious this is overall a very accomplished Sunday roast the onion glaze on the beef has a bit of
48:46sweetness to it which is nice the potato fondant's melting away they're beautifully cooked I really
48:54admire the amount of work you've put into this this is sort of food I cook all the time so
48:59not to get
49:00it completely perfect is frustrated me a little bit yeah I knew the beef was gonna be an issue over
49:06thinking it for the refinement junior Sioux chef Georgia has created a collection of French desserts
49:14based on her great-grandmother's recipe book meringue with strawberry ice cream chocolate-dipped Madeleine
49:22creme brulee and a coffee ice cream affogato
49:34I think creme brulee is delicious the way you cooked it to a beautiful smoothness and set it just right
49:40coffee ice cream is sensational I love both the ice creams the strawberry one not too sweet which is nice
49:47against the sweetness of the meringue yeah my only criticism it's individual desserts it's not cohesive
49:55your madeleine to the chocolate is soft and I'm enjoying dipping that into the coffee you wanted to
50:03showcase the joy of great-grandma's cookbook and I think you did that to cook from my great-grandmother's cookbook
50:12that's where it all started all the love of food it's so nice that it's gone through the generations and
50:18that I've done her justice private chef Sal has cooked a trio of his Guatemalan family favorites pork
50:27carnitas glazed in Cola battered jalapeno filled with pork and potato and a pork scratching and cheese
50:35stuffed flatbread served with charred spring onion and a roasted tomato salsa
50:48the pork belly you glazed it with the Cola in parts it's dry but there was one piece when you
50:55got the
50:55fat through that is delicious love that you've got the pork scratching inside of the flatbread it's a nice
51:04surprise I love that salsa I could eat that all day long just roasted tomatoes coriander it's pure
51:10simplicity for me it shines a light on using the simplest of ingredients you've got a pork belly
51:15some chilies and this flatbread and I think it's delicious I'm really enjoying your jalapeno pepper
51:21that you stuffed it's got a lovely kick to it there's a lot to like on this plate but I
51:27don't think it's
51:27refined enough presentation didn't really want to elevate it I should have probably but you know
51:36that's the memory I had and I wanted to do it that way I knew it wasn't refined enough I
51:41knew it might
51:41cost me but overall I'm happy head chef Mario's dish is his take on his mum's baked cheesecake cheesecake
51:52topped with a honey tuile served in a brandy snap nest with fresh pear pear jelly and pickled pear gel
52:09the cheesecake ice cream is delicious but just so rich so sweet and a lot of it I'll have a
52:19couple of
52:19spoonfuls have a rest and then go back and have a bit more I really like the pickled pear gel
52:24on the
52:25side that sharpness is needed because it's so rich the cheesecake ice cream if I was eating blind and
52:31didn't know what it was made from I'd be struggling to identify cheesecake your brandy snaps not cooked
52:37brandy snap is the key you've got to cook it more you've got to get it to a point where
52:41when a customer
52:42breaks into it it gives you that snappiness I think it's very clever you've taken a family favorite
52:48recipe you've created something else with it but it's far too sweet and I don't need that much even
52:54me the jelly it's just too chewy the brandy snap basket it's just way too thick not as good as
53:02expected
53:02combination and the flavor so is it not well execute it didn't was good as a thought it would be
53:08uh it's fine I'll take it
53:18it's been an interesting day in the master chef kitchen especially when we know it's the semi-finals
53:23that they're fighting for
53:27Georgia gave us a selection of desserts from her great-grandmother's cookery book
53:31I enjoyed the flavors I thought the creme brulee the texture of it and the little crack of the
53:35caramel on top good my only thing with Georgia's dish is was an individual little collection of
53:42desserts and there was nothing that kind of brought it together I loved Sal's dish and I loved what he
53:50was representing I loved the jalapeno with the sweetness and of course the heat running through
53:56it but I was a bit disappointed the pork belly was dry if Sal stays in the competition he needs
54:02to refine
54:03the details of his cookery Luke's take on a roast he achieved an enormous amount his York's pudding was
54:10absolutely bang on the beef I like that onion glaze over the top I think that Luke overthought the dish
54:17cutting up a rib of beef into cubes is criminal but it was still a good plate of food tasty
54:24Luke he wanted to show off he did that he's got to learn when to cut back
54:29Mario's dish I loved the story but he turned it into incredibly rich ice cream
54:35the brandy snap wasn't cooked enough it was too thick
54:38the concept I think he's onto something he's just not nailed it yet
54:44not one of these chefs wants to leave this competition at this stage but we have to make
54:49that decision it's just hard to put into words it means everything to me I want it so much and
54:56I
54:56would be so gutted to go home I didn't cook at my best ability today and I don't want that
55:02to be how I
55:02go home I don't want to go I don't want to you know my journey of MasterChef to end here
55:08because
55:09I have more to offer I want to stay in the competition obviously I don't want to go home
55:14I really like doing this and enjoy it a lot I don't know we'll see we'll see
55:29Chefs we asked you to come into the kitchen today and be brave and be bold and put everything on
55:34the line
55:34and all four of you did just that that was fantastic we only have three places left in our semifinals
55:42which means one of you is leaving the competition
55:46the chef that is leaving us is
55:55Mario
55:59it's been an absolute pleasure thank you
56:11it's sad because I'm living today but my experience has been amazing
56:15helped me to find out the kind of food I want to do like inspired by my evolution background
56:20so I think that's really great to have been able to discover path I want to follow
56:27Chefs congratulations you three are MasterChef semi-finalists
56:32I'm absolutely ecstatic I can't wait to tell my family
56:35it's a dream I can't believe it
56:39I'm very proud and happy that I'm part of the final eight
56:42I don't want to stop here though my expectations for myself keep getting higher
56:47I can't quite believe it
56:48I'm very proud I'm going to enjoy this moment because what is coming is this is huge as well
56:54but I'm really enjoying this moment
56:56cheers cheers
56:58congratulations
56:58well done
56:59next time it's the semi-finals
57:05and the eight best chefs are back
57:08cooking off against each other
57:10extra chicken feet for Marcus please
57:13as they fight for their place in the competition
57:16we're definitely winning
57:18I really like this
57:20genius
57:21yeah it's delicious
57:22you can have my one
57:23no
57:23ha ha ha
57:25ha ha...
57:25ha ha ha ha...
57:26i I I I I I I I I E
57:55Transcription by CastingWords
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