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MasterChef: The Professionals - Season 18 - Episode 13
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00:00It's knockout week on MasterChef The Professionals.
00:05After four weeks of intense competition,
00:10only the 13 most talented chefs remain.
00:14This has blown me away.
00:16Tonight, they cook off against each other for the first time.
00:20As the crucible of MasterChef gets hotter and hotter,
00:23as the talent gets higher and higher,
00:25the competition is so fierce now.
00:28I think about this competition every second of every day.
00:32When I'm at work, when I'm in the shower,
00:34I'm like, ooh, actually, I could do that, or I could do that.
00:37It's constant.
00:40Right now, it's just like build-up of anxiety inside.
00:43It's knives, there's flame, there's fire,
00:45there's so much things happening, so anything could go wrong.
00:49These chefs have got to step out from the crowd and start to shine.
00:53We are about to crank the pressure one more notch.
00:57Nobody wants to leave the competition.
01:19Chefs, welcome back to the MasterChef kitchen,
01:22and welcome to Knockout Week.
01:25You are our top 13.
01:28One of you in this kitchen will be our champion.
01:35This challenge is about you thinking on your feet.
01:41Through those doors are all the ingredients you could possibly need
01:45to create one sublime dish that will keep you in this competition.
01:52Chefs, there's a lot at stake.
01:55When we have tasted all your dishes, we will choose the top eight.
01:59And the remaining five chefs will stay in the kitchen to cook again.
02:05And at the end of it, three of you will be leaving the competition.
02:10One hour, 30 minutes to create one spectacular plate of food.
02:15Off you go.
02:20Our chefs have got complete free reign of the MasterChef larder.
02:25An abundance of ingredients to choose from.
02:29It's hard to sort of narrow down when you've got so many ingredients in front of you.
02:32Hopefully something will come to me quite quickly.
02:35We want to see creativity, ambition and flair.
02:41I'm feeling good.
02:42I was a bit lost when they opened the ladder.
02:44But I think I'm finding my way.
02:47God, it would be lovely to get into the top eight.
02:49I would just be so relieved to not have to cook again.
02:57Currently a sous chef in a Michelin-starred kitchen,
03:0127-year-old Anthony has wowed the judges and critics alike
03:04with dishes inspired by his Italian roots.
03:08You can never really prepare for where your mind's going to go
03:11and where the ingredients are going to take you
03:13and where the inspiration's going to come from.
03:15So I think I just need to trust my own instincts
03:17to hopefully deliver to a high standard.
03:20Anthony, how are you feeling?
03:22You know, initially it did take a little bit more thinking time
03:26than I would have liked.
03:26So, I mean, you see fish, your mind starts going.
03:29You see birds, your mind starts going.
03:31But the picture's slowly sort of started to develop in my mind
03:34and I'm happy with where I'm headed now.
03:38Anthony's going for a classical style.
03:40He's got quail, which he's going to roast gently on the bone,
03:43making sure that the skin is nicely coloured.
03:45You don't want any of the meat to dry out.
03:47There's zero fat on a quail.
03:50He's going to confit the legs.
03:52He's going to do a little fried egg to go on it.
03:55He's using the bones as part of his quail sauce as well.
03:59Lovely to see all the different parts of the quail being used.
04:03He's making bone marrow puree with turnips.
04:06Bone marrow is going to give it a real sense of luxuriousness.
04:10How much do you not want to cook again?
04:12Cooking again is, you know, pure and simple.
04:15It means today you weren't good enough
04:17and that's not something that I'm willing to accept.
04:2223-year-old ex-pro golfer and demi-chef de party, Polly,
04:26has been at her best when she cooks dishes
04:29inspired by her childhood memories.
04:33Seeing all the other chefs,
04:35I think they should be nervous of me, you know?
04:38I'm the youngest one in there.
04:39Now my confidence is growing so much,
04:42so now I'm thinking, you know,
04:44if I can get this far, I can get the whole way.
04:47Polly, tell us what your dish is.
04:49I've got sea bass, which I'm going to poach
04:53in a lemongrass, garlic, chilli-infused clarified butter.
04:57And then I have some mussels
04:59with a coconut, turmeric, lemongrass sauce.
05:08Is this kind of a work in progress?
05:10Yeah.
05:10OK. Why have you gone sort of Asian for this dish?
05:13I'm really trying to, like,
05:16give it some vah-vah-vum, you know what I mean?
05:18Vah-vah-vum.
05:18Yeah.
05:22Polly is using sea bass,
05:23which she says is going to poach in a lemongrass butter,
05:26which has to be just below simmering point.
05:29Anything hotter than that,
05:30you'll find the fish will shrink up and get tough.
05:34It needs to have amazing sauce,
05:37the lemongrass flavour's coming through,
05:38a little bit of spice in there too,
05:40and it's going to have to all work together.
05:45Private chef Sal won his place in knockout week
05:48with elegant and delicious dishes
05:50inspired by his Guatemalan homeland.
05:53What I want to show the judges is that
05:55I still have more stuff under my sleeve
05:58and try to prove that I can do more
06:01than just what I have been doing.
06:04Sal is making a duck breast,
06:06glaze of maple syrup.
06:08We've got carrot puree, crispy char,
06:11maple glazed yellow carrots,
06:12and a duck sauce to go with it.
06:14Maple syrup works great with duck,
06:16but you don't want too much of it.
06:17You still want to taste it,
06:19and it'll give it great colour and a lovely sweetness.
06:21Sal is making a duck sauce.
06:23I like that he's taking the duck fat
06:25that's been rendered down
06:26and he's whisking that in to enrich that sauce.
06:30Sal, quite a change from the food of Guatemala.
06:34Why this?
06:35My girlfriend is Canadian.
06:37Maple syrup that is from Canada.
06:39Dogs go very well with anything sweet,
06:41so that's why I decided to go for the dog.
06:44I think they kind of marry well together.
06:49Chefs, 30 minutes have gone.
06:52One hour left.
06:53OK, let's go.
06:54Head chef Mario has shone in the competition,
06:57cooking food inspired by growing up in southern Spain.
07:02It is amazing to be able to show Andalusian cooking
07:05on MasterChef.
07:06Even though I've been here for 11 years,
07:08I've been Spanish for 38.
07:11So I'm going to do it in pigeon.
07:13When I was a kid,
07:13I used to shoot a lot of pigeon from my grandma's house.
07:16Really?
07:16Yes.
07:17So that's my memory,
07:18like being in my grandma's house
07:19with my family eating pigeon.
07:21What is the dish?
07:22I'm going to cook the pigeon on the carcass.
07:24Yes.
07:24And then with the legs,
07:25I'm going to do like a pate.
07:26Oh.
07:27And then I'm going to stuff it,
07:28hopefully, into a profiterole.
07:31No way.
07:31Never had that.
07:32Hopefully, you have it for the first time today.
07:36I do love the sound of this pigeon leg,
07:38the profiterole,
07:39so that when you bite into it,
07:40you can taste the strong pigeon flavor
07:42that we're going to be looking for.
07:45I only did it for like two times before the profiterole,
07:47but today was about taking risks,
07:49so I did it.
07:50And they're looking nice,
07:51like they're brown and shiny like me.
07:54Pigeon on the crown,
07:55wonderful,
07:56hopefully basted with a lot of butter,
07:58some herbs,
07:59some garlic.
08:00I am genuinely excited.
08:04Based in Manchester,
08:05but born in India,
08:07senior sous chef Danan Jay's
08:09globally influenced on flavor-packed dishes
08:11earned him a place in the final 13.
08:15I definitely say my cooking style is different
08:17because it's derived from my experiences in life,
08:20my travels,
08:21my history,
08:22my heritage,
08:23my background.
08:23So that's unique.
08:25Nobody else has that.
08:27Danan Jay,
08:28what are you doing?
08:29Chef,
08:30I'm doing rasam,
08:31that's South Indian tomato-based broth,
08:33a very light broth,
08:34but very flavorful,
08:35along with some root vegetables,
08:37some greens,
08:38and some seafood.
08:39Is this originally a seafood dish?
08:41Why have you adjusted that to it?
08:43I've adjusted it because traditionally when we eat rasam,
08:46it is sort of a finisher with all components you have left.
08:49You add it with the rice and you finish up everything
08:51so that you don't waste anything on your plate.
08:53But I'm using wormhole instead of the rice.
08:55So you're really switching it up?
08:56Yes,
08:57sure.
09:00Danan Jay is making a dish that's been inspired by rasam,
09:03which is a tomato broth.
09:05Really important that all the seafood that Danan Jay puts into this dish
09:09are beautifully cooked and also clean.
09:11And the rasam tomato broth has got spices through it.
09:15That has got to have lots of flavor.
09:20New Zealand-born junior sous chef Patrick
09:23came to London to work in fine dining kitchens
09:26and is impressed with classic techniques and standout sources.
09:31The stress is still high, to be fair.
09:34I think the only time you feel this kind of empty stomach and stuff
09:38is doing like a speech when you're 12 years old in front of the whole school.
09:43So, Patrick, you like that whole kind of cooking on the fly kind of thing,
09:47using your own wits.
09:49I mean, in a different environment, I love it,
09:50but here it's definitely a bit more of a scary place.
09:53You just kind of have to pick something and stick with it,
09:56is what I found, is just...
09:58And you saw the quail?
09:59I saw the quails immediately.
10:01There's a lot of skill on the show here from Patrick.
10:04He's boned out his quail.
10:06He's filling it with duck leg fast, which is mint duck leg.
10:09He's added some seasoning, some herbs.
10:12And then it's sewn them back up again.
10:14So, basically, he's sort of brought the quail back to its original shape.
10:19Now it's going to be about the cookery.
10:21The colouring of the quail on the outside,
10:24and then you've got this duck fast that has to be cooked all of the way through.
10:28You don't want it to be raw in the centre.
10:32Chefs, you are now halfway through.
10:37Brazilian-born private chef Caroline has blown the judges away with technique and ambition in her classic dishes.
10:46I'm going in with all the energy I have.
10:50I really try to enjoy it, because I think even though it's a competition,
10:54when you're having fun, when you're in your zone, is when you deliver your best, really.
10:59Caroline, so what have you gone for? It looks like a dessert.
11:02So I'll be doing a tart.
11:04The filling will be salted caramel chocolate mousse with hazelnuts and raspberries, vanilla ice cream as well.
11:13Deliver an amazing dessert. We'll see you in the next round.
11:15See you.
11:16Good luck.
11:16Thanks, Chef.
11:19Caroline's got to make the pastry for her tart cases and bake them off.
11:23She then needs to cool that before adding her mousse.
11:27She's made salted caramel, and then she's folding that into her chocolate mousse.
11:33We want to taste the salt caramel through this.
11:36Otherwise, it's going to be a really bitter, dense chocolate.
11:42Gastropub head chef Ismail has excelled cooking big, bold flavours, influenced by his Bangladeshi heritage.
11:52I'm doing something very simple, but packed with a lot of flavour.
11:55So I'm doing pan-fried trout with prawn and spiced curry sauce with some herb salsa, and I'll add some
12:02cubed potato.
12:03So you're drawing inspiration from home?
12:05That's correct, but mixing UK and Bangladesh together.
12:10Ismail has given us a pan-fried trout.
12:13He's making a prawn curry sauce, so cooking their heads with the prawns down, infusing it with lots of spices.
12:21It's a sauce as opposed to an actual curry dish we're having here.
12:25This sauce is going to tie the whole dish together.
12:27It's going to be nice and creamy, and a bit of spicy as well.
12:31An hour and a half to cook a great curry sauce is not an easy thing to do.
12:36It puts himself under a huge amount of pressure to hit some really big notes.
12:43Georgia, a junior sous-chef, has won praise with complex dishes inspired by her childhood in France and time spent
12:51working in Italy.
12:54Georgia, what have you gone for?
12:56I've gone for a frangipane tart with a raspberry jam inside and a vanilla and rhubarb ripple ice cream.
13:05Pastry is, I would say, a lot of chefs' Achilles' heels.
13:08I really enjoy pastry, and I was memorising a load of recipes last night, so it was straight there, and
13:13I thought, let's go for it.
13:16This is going to be about lovely short pastry.
13:19Frangipane has got to be light and fluffy and aerated.
13:22You want a lovely punch of almond and, of course, a homemade raspberry jam just sitting underneath.
13:26She's memorised all of her recipes.
13:29I hope they're correct, because if they're not, she's in deep, deep water.
13:39Head chef and father of four, Luke, won his place showcasing bold flavours in precise and technical dishes.
13:49Luke has chosen sea bass, and he's also choosing to make gnocchi-style dumpling and dashi consomme.
13:57See, sea bass, pan-fried, basically just cook it on one side, turn it over and take it out of
14:01the pan.
14:02It's a matter of minutes to get the cooking just right.
14:05Dashi consomme.
14:06The consomme has to be beautiful and clear, and it has to whack a punch of flavour.
14:11When we lightly whip the egg whites, add some minced meat, it sort of floats to the top,
14:16and it catches all the fats and impurities, and underneath should be a crystal-clear stock with a lot of
14:22flavour.
14:24Gnocchi dumplings, you don't want them chewy, you don't want them tough.
14:27They want to be able to take on some of that consomme flavour.
14:32Luke, you've got four kids. How are you managing it all?
14:35Barely, to be honest.
14:36Every bit of free time I've got is creating recipes, practising on top of that work,
14:42and home life is, yeah, it's very much a hard-juggling act at the moment.
14:47Busy household.
14:51Italian-born chef Patron, Gemma, has stood out in the competition delivering creative and delicious plant-based cuisine.
14:59Being plant-based chef is a different way of creating a dish.
15:03I'm not too worried, but still, I don't want to go home, I'm not ready to go home,
15:08I would have to be in the eighth, I don't have to cook again.
15:13So, I've chosen aubergines.
15:16My mother is Italian, and she makes aubergine with the tomato, garlic,
15:21while my mother-in-law, she's Spanish, so she scoops all the inside,
15:24and then make a base for a bechamel.
15:27So I'm going to serve today.
15:29Oh!
15:30Two aubergines cook in a different way.
15:31That's risky.
15:32I know.
15:33Not for you.
15:34For the mamas.
15:34For the mamas.
15:38Gemma, two types of aubergine.
15:40One where it's been baked, and it has like a tomato fondue,
15:44which is going over the top as some chopped parsley.
15:47The other version, the aubergine's been scraped out, it's been cooked separately,
15:51and then folded through a plant-based bechamel mix.
15:56Aubergine is quite a bland, bitter-style flavor,
15:59but when you're introducing the bechamel sauce, garlic, herbs, olive oil, seasoning,
16:05it can come to life.
16:08Chefs, you want some good news?
16:1030 minutes left.
16:11Oui.
16:13A private chef in Manchester, 39-year-old Gareth,
16:17caught the judge's attention cooking modern British classics.
16:22I had a very different plan before I went into larder than what I came out with,
16:26so think on your feet, adapt, and survive.
16:30I've gone to do pastry.
16:32It's definitely not my strongest setting, this.
16:36OK.
16:37But I'm doing a plum and frangipan tart.
16:39Right.
16:40Which was something that my grandmother used to make.
16:42I love that story.
16:43However, the thing that's kind of startling me
16:45is that you're saying this isn't your strongest point.
16:48I thought the chefs in the room would be doing savoury,
16:52and I want to try and stand out.
16:55We've got two frangipan tarts in the kitchen today.
16:58Gareth is using the plums that he found in the larder,
17:01and he's going to be serving this with a custard.
17:04There is nowhere you can hide with this dish.
17:06It's either right or wrong.
17:09I am behind.
17:11What's happened?
17:12I haven't blind-baked my pastry quick enough.
17:15You've got 20 minutes.
17:16Yes, chef.
17:16Is it cooked now, or is it still cooking?
17:18They are seconds away from coming out,
17:20and then the frangipan going in.
17:21Oh, and then back in there.
17:22Yes, chef, so that's going to take 15, 20.
17:25OK, wow.
17:26Literally outed on the plate.
17:30Dublin-born chef patron Mark
17:33runs his own American barbecue business in Margate
17:36and secured his place cooking big flavoured, rustic dishes
17:40inspired by the USA.
17:44I definitely want to take some risks, definitely want to push myself,
17:46definitely want to get myself out of the comfort zone,
17:48but I don't want to be experimenting on the judges.
17:51This is not the time to use them as lab rats.
17:55So, today I'm going to be cooking you a prawn and dulce seaweed agnolotti.
18:00I'm also doing some razor clams, and then I've made fresh ricotta,
18:04and then I'm going to use the whey from that ricotta
18:06to make a butter and sea lettuce sauce.
18:09Interesting.
18:10Difference for you.
18:11Yeah, well, I wanted to come in and I wanted to make sure
18:12that I'm showing different aspects of my cooking
18:14and that I'm more than just a two-dimensional sort of one-stop-shop chef.
18:20Prawn and dulce agnolotti.
18:22Now, that sounds divine.
18:25He's taken the prawns to make a filling,
18:26and he's blitzed it out with some of the dulce.
18:29The thickness of the pasta is key.
18:32It can't be too thick, it can't be too thin.
18:33There's a filling going inside it, so he's got to hold that filling.
18:37Fresh ricotta, full-fat milk with some citrus to split it.
18:41It's beautiful.
18:43Mark is drawing off the whey, which he's going to make a sauce with, too.
18:47So, you don't see that often in the MasterChef kitchen,
18:50but I love the ambition.
18:54How's it all looking?
18:56Not quite cooked enough.
18:57OK, still got 12 minutes.
18:5912.
19:00Roughly there.
19:01Oh, dear.
19:02Oh, look at that. Yum.
19:07How's it going, Somi?
19:08It's nice and clear how I wanted it.
19:10Yeah?
19:11Chefs, you've got 10 minutes left.
19:14Nearly there.
19:16Feeling the pressure now?
19:17Definitely.
19:19I'm doing good, don't I?
19:21My tarts have spilled over, and it looks like there's too much fat.
19:25I don't know if I've miscalculated something.
19:32Caroline, you're pushing it a little bit far.
19:34Yeah.
19:34Your pastry's just come out of the oven.
19:36Yes.
19:36And you've got cold mousse going in there.
19:38Yes, Chef.
19:39I need to plate, Chef.
19:40I have no choice.
19:45Danjay, you've got nothing on your plate.
19:47You've got two minutes to go.
19:48You are taking it to the wire.
19:50Yes, Chef.
19:54Careful, careful.
20:00Chefs, you've got seconds to go.
20:02Get it on the plate now.
20:07Right, that's it.
20:08Chefs, stop cooking.
20:09Your time is up.
20:10Stand back.
20:16Anthony, come on up.
20:18First up is sous chef, Anthony.
20:21He chose quail and is serving it roasted with confit quail legs,
20:26a turnip and bone marrow puree, pickled vegetables,
20:31fried quail egg,
20:32and a quail tarragon and whole grain mustard sauce.
20:43Anthony, the breast meat itself,
20:45you can see it's still slightly pink,
20:47wonderfully cooked and rested.
20:49You've used every bone,
20:51every trimming in this really amazing sauce.
20:54It is creamy.
20:54It is rich.
20:55It is delicious.
20:57I love the way you took the legs off.
20:59You've confit those.
21:00Absolutely delicious.
21:01I like the use of the little quail's egg.
21:04It melts into the sauce.
21:05Purnip puree is very, very good.
21:07With the bone marrow,
21:08you've managed to inject a real kind of depth of flavour.
21:10I think it's great.
21:12I think your presentation's sharp.
21:13I think you've balanced flavours beautifully.
21:15Well done.
21:16Thank you very much.
21:19That's the biggest relief, to be honest, for that one.
21:21The idea didn't come instantly.
21:23So to come out of there with some positive feedback
21:25is a really big thing, you know.
21:28Demi-chef de pauti, Polly,
21:30based her dish around sea bass,
21:32poaching it in lemongrass-infused butter,
21:35served with mussels, courgette balls, courgette puree,
21:39and a coconut lemongrass and turmeric sauce.
21:47Polly, the fish is beautifully cooked.
21:51I love the fact that you poached it in butter,
21:54but the sauce for me is very heavy on the turmeric.
21:58It tastes like the spices haven't been cooked out enough.
22:02Polly, I like the presentation of your dish.
22:05I do not like the bloodline of the fish being left on.
22:09And at this level of the competition,
22:11I is on the detail.
22:13I think the courgette puree is flat, bland.
22:17You looked a little bit unsure in what you were doing,
22:20and I think that's really come through into your plate.
22:24It's so annoying when you've got so much to show
22:28and so much to give,
22:29and then you go in there and you do something like that.
22:31I'll be sharpening my knives for later, I think.
22:36Private chef Sel is serving duck breast
22:39in a maple syrup glaze,
22:42with carrot puree,
22:43maple syrup glazed yellow carrots,
22:46plums and duck sauce.
22:54Your duck is beautifully cooked.
22:56Lovely, well-rested, fabulous.
22:58Your carrot puree, excellent, smooth.
23:00Touch of vinegar in there, I like that.
23:03The duck breast is really nice.
23:05There's only a hint of the maple syrup over the top,
23:08and I prefer it that way.
23:09The sauce, rich with the fat, I like the sauce.
23:12And then we have carrot.
23:14It's got a sweetness to it, which I quite like.
23:17It's very well-made.
23:18Everything here is well put together.
23:22I think it's enough.
23:24They said it was actually great cookery,
23:26so I'm happy with that.
23:30Head chef Mario chose to roast wood pigeon
23:33and serve it with a pigeon-leg pate profiterole,
23:37braised endive,
23:39salt-baked beetroot,
23:41celeriac and pine nut puree,
23:43pickled carrot,
23:45and pigeon choux.
23:53I have had so many bad wood pigeon dishes in my career,
23:58I can't tell you.
23:59It's very rare I get a wood pigeon cooked that good.
24:03You've done a great job with this pigeon.
24:05The one thing I was really looking forward to
24:07is your profiterole, and it's fabulous.
24:10Thank you, chef.
24:10The choux pastry,
24:12the filling,
24:13there was like a rustic country pate,
24:15I really like that.
24:16This is the only third time you've made them.
24:18So I think I was more relieved than you
24:21that they have worked.
24:23The endive is nice.
24:24The puree pine nut and celeriac,
24:27it's quite punchy,
24:28it's quite strong,
24:28sits well with the pigeon.
24:30I think you've done well.
24:31I feel great, I think.
24:35For something that I've done just like on the spot,
24:37I'm pretty proud.
24:40Senior sous chef Dananjay's dish
24:42is inspired by rasam,
24:45a South Indian spiced tomato broth
24:47poured over vermicelli noodles,
24:50mussels,
24:51prawns,
24:52chorizo,
24:52and vegetables.
24:58Dananjay,
24:59the rasam broth there
25:01is heat in there
25:02with the spice.
25:03It still sits on the tongue
25:04and a hint of tomato
25:05running through that.
25:06I quite like that.
25:08But I think once that's been poured
25:10onto this dish,
25:13everything else,
25:13it's just lost in it.
25:16All I have is the spices.
25:19I think the seafood is cooked beautifully.
25:21It's not that refined,
25:23but what I'm getting
25:24is a comforting, warming bowl
25:26of spicy seafood broth.
25:29Your vermicelli
25:30doesn't really grab hold of anything.
25:31That's bland.
25:33Your broth has got spice,
25:35but it lacks body.
25:36For me,
25:37it's just not hitting the mark,
25:38unfortunately.
25:41I just feel sad
25:42because it carries
25:43that sentimental value
25:44as a dish to me,
25:45so I'm not liking it.
25:47It just hurts a little extra,
25:48I feel.
25:50Junior sous chef Patrick
25:52is serving quail
25:54stuffed with a duck leg farce,
25:56caramelised ondive and carrots,
25:58and a quail and sherry vinegar sauce.
26:03Oh.
26:08There's always going to be a risk
26:10with a dish like this.
26:12The quail itself at the bottom
26:13isn't cooked
26:14and the fast isn't cooked either.
26:16And the sauce is big and bold,
26:18but it's a little bit too big,
26:19bold and strong
26:20for a quail dish.
26:22I mean,
26:22it's unfortunate
26:23mine is pretty raw.
26:25You wanted to show your skills,
26:27it just didn't quite
26:28come off today.
26:30Patrick,
26:32not a good day
26:33to go wrong
26:34in this kitchen.
26:35Yes, chef.
26:39Disappointed.
26:40I'm standing executing it right
26:42and I haven't,
26:43so...
26:44Ease what it ease.
26:48Head chef Ismael
26:49has made pan-fried
26:50sea trout
26:51in a Bangladeshi-inspired
26:53prawn curry sauce
26:54with braised leeks,
26:56cubed potatoes
26:57and a herb
26:58and chilli salsa.
27:03Ismael,
27:04you've cooked
27:05the trout beautifully.
27:06It's nice and pink
27:08in the middle.
27:08The prawn curry sauce,
27:10punchy,
27:11it's rich.
27:11As a whole,
27:12this is a very good dish.
27:13Well done.
27:15The sauce,
27:16as expected,
27:17full of spices,
27:18a bit of warmth,
27:19a bit of heat
27:19through that.
27:20You know,
27:20but I know
27:21that you can deliver that.
27:22I want more.
27:24You cannot afford
27:25to keep it safe.
27:27It's a good tasting dish,
27:28but I'm really now
27:29looking for wow factor.
27:31This is knockout week
27:32and I want bells and whistles.
27:36That makes a reaction,
27:38but I think maybe they are right.
27:40I did play too safe
27:41and I think that might cost me.
27:46Head chef Luke's dish
27:48is pan-fried sea bass
27:49with miso-glazed gnocchi,
27:52a miso-glazed onion,
27:53pickled fennel
27:54and a dashi-konsumé.
28:04Luke,
28:05I think the level ambition
28:05is very high.
28:07You made a konsumé,
28:09which takes a lot of time,
28:10a lot of skill.
28:11You've got a great clarification
28:12on that.
28:13I like the meatiness of it
28:15and I love the miso taste to it.
28:18Your fish is nicely cooked,
28:19but I'm not enjoying the gnocchi
28:22because it just feels soggy
28:24in the konsumé.
28:26The gnocchi,
28:27for me,
28:27it's more a dumpling
28:28in this broth.
28:29It will soak that up
28:30and I do quite like that,
28:32but I'm not getting
28:33the hit of the dashi
28:34that I'm expecting
28:35very mouthful.
28:38I'm not feeling
28:39really confident
28:40that I'm not going
28:41to have to cook again.
28:42It's really put me
28:43in a position
28:43where I'm like,
28:44I haven't got a clue.
28:45I don't know.
28:48Chef patron,
28:49Gemma's dish
28:50is aubergine two ways.
28:52Our Italian mother's
28:54baked aubergine
28:55with tomato fondue
28:56and her Spanish
28:57mother-in-law's aubergine
28:59in plant-based bechamel
29:01with mushrooms
29:01and parsley crumb,
29:03served with a bread roll
29:05and baked cherry tomatoes
29:07topped with a basil pesto.
29:11Gemma,
29:12I kind of feel like
29:14I've been to a buffet
29:15and I've taken a couple
29:16of aubergines
29:17and a bread roll.
29:18For this kitchen
29:19and this level
29:20of cooking,
29:21it's not really
29:22lining up for me.
29:23This aubergine
29:25with bechamel,
29:26I love it.
29:26The mushrooms I can taste
29:27and a lovely little
29:28crumb on top.
29:29The other aubergine,
29:30it's undercooked.
29:32It lacks salt,
29:33it lacks pepper,
29:33it lacks garlic,
29:34it lacks detail.
29:36I'm enjoying Spain
29:38but I'm not enjoying
29:39Italy at the moment.
29:41This is how your mother-in-law
29:43makes it,
29:43this is how your mum
29:44makes it.
29:45It is then down to you
29:47to elevate it,
29:49make it into something
29:50that's going to blow us away.
29:53That's what's missing for me.
29:56I would have done better.
29:58Just very sad
29:59that I didn't make
30:00the mad justice
30:01to my mother's cousin
30:03because the ones she made
30:04are amazing.
30:07Chef Patron Mark
30:08has made prawn
30:09and pickled
30:10dulce seaweed agnolotti,
30:12served with homemade ricotta,
30:14green beans,
30:16pickled mange too,
30:17and a ricotta whey
30:18and sea lettuce butter sauce,
30:20and a side of razor clam
30:22in prawn head oil emulsion
30:24with anchovies
30:25and breadcrumbs.
30:31Mark, I think this is
30:34a wonderful little dish.
30:35I can taste the prawn
30:36in the agnolotti.
30:37I love the seaweed injection
30:39in there.
30:39That's giving you
30:40that whole kind of
30:41seafood vibe.
30:42It's very light.
30:43It's delicate.
30:44The little razor clam,
30:46it's a tiny little
30:47dinky thing
30:48with so much flavour.
30:50That oil's got a heat to it.
30:52I love that.
30:53The ricotta,
30:54I love the natural element of it.
30:56I love the bravery
30:57of doing that
30:59under the pressure
30:59that you're under here today.
31:01Great flavours, Mark.
31:03Really good.
31:05I was trying to bring
31:06a whole new set of techniques
31:08and really push myself.
31:10Absolute dream feedback.
31:12I couldn't have asked
31:12for better, really.
31:14Private chef Caroline
31:15chose to make a dessert
31:17and is serving
31:18a salted caramel
31:19chocolate mousse tart
31:20topped with toasted
31:22hazelnuts
31:23and fresh raspberries
31:24with vanilla ice cream.
31:31Caroline, the pastry
31:33is beautifully cooked,
31:35nice and golden.
31:36It's got a crisp crunch to it.
31:38But what is missing
31:39is that salt caramel flavour
31:41to cut through
31:42the dense chocolate mousse.
31:45The mousse,
31:46you would touch and go
31:47there for time.
31:48It's got a lovely
31:48soft texture.
31:49But the caramel
31:51and the salt,
31:52the two things
31:52that I'm really searching for
31:54and I'm not finding them.
31:56Vanilla ice cream
31:57is very good.
31:57It's incredibly smooth.
32:00What I've got is very nice.
32:01I've got a nice chocolate tart
32:03with some raspberries.
32:04It's just lacking something.
32:08I think this was not
32:10my finest challenge.
32:11But it's okay.
32:13Nothing else I can do now.
32:14So just wait.
32:17Junior Sioux Chef Georgia
32:19is serving an almond
32:20and raspberry frangipan tart
32:22with a raspberry,
32:23white chocolate
32:24and mixed nut crumb
32:25and a vanilla
32:26and rhubarb ripple ice cream.
32:29So Georgia,
32:30I've got to ask you,
32:31what happened
32:32to those beautiful
32:32little tarts?
32:34I realised that
32:35I didn't put eggs
32:36in the frangipan.
32:37Oh.
32:39Kind of a key ingredient.
32:40Yeah.
32:41Okay.
32:47Georgia,
32:48I'm really disappointed.
32:50The texture is all wrong.
32:51It has sort of boiled over
32:53and we have more
32:54like a frangipani cookie.
32:56Doesn't look good.
32:58Doesn't taste great.
32:59But I think the ice cream
33:01is fabulous
33:02with the rhubarb
33:03running through it.
33:04Love that.
33:05For me,
33:06it's eating really nicely.
33:07But it does look
33:08too rough and ready
33:10and not to the level
33:11of this MasterChef kitchen.
33:15I thought the texture
33:17looked a bit strange
33:18compared to usual.
33:19I just,
33:20oh,
33:21I think it could have
33:22been a pretty good dish
33:23if I just hadn't made
33:24a stupid mistake.
33:25So annoying.
33:28Finally,
33:29it's private chef Gareth,
33:30who has also made
33:31a frangipan tart.
33:33His is made
33:34with a plum compote
33:35and served
33:37with brandy custard.
33:42Gareth,
33:43your pastry making
33:44is great.
33:44Your frangipan
33:46is delicious.
33:47Custard is knockout.
33:48It's not too thick.
33:49It's got a really lovely flavour
33:51of the brandy in it.
33:52You've really boozed it up.
33:53It's great.
33:55The filling of the plum,
33:57it's fantastic.
33:58It's not overly sweet,
34:00but keep your eye
34:02on the time.
34:03I think you're very lucky.
34:04You got away with that.
34:05Just.
34:07I love this.
34:08This is a masterclass
34:11in doing the simple things well.
34:13Well done.
34:16I mean,
34:17that was to the wire,
34:19but this dill
34:20thought it was delicious.
34:22I think that was
34:23a good day.
34:29Huge day
34:30in the MasterChef kitchen today.
34:32Ultimately,
34:33we got some very good dishes.
34:35Our eight best chefs
34:36are going straight through,
34:37but five will have to cook again.
34:40Did you have a standout chef
34:41from today?
34:42I think I'd say Mark.
34:43It was inventive,
34:44creative,
34:45great flavours.
34:46I think it's one of the most
34:47refined dishes from Mark.
34:49He deserves to go through.
34:51Another chef today
34:52we really liked
34:53was Anthony
34:54with the quail,
34:55the confit legs.
34:57All in all,
34:57it was a really accomplished dish.
34:59Yes, delicious.
35:01I think Mario.
35:02I love the pigeon cookery.
35:04Profiterole.
35:05I thought it was great.
35:06I think Gareth
35:07is another chef
35:07that did very well.
35:08Really, really delicious
35:10little frangipan tart.
35:11Beautifully done.
35:13He deserves to go through.
35:14Sal is a very talented chef.
35:17He gave us
35:17a nicely cooked duck.
35:19I have to say,
35:20I thought that this was
35:20a plate of food
35:21that really did tick the boxes.
35:23There were also chefs
35:24that struggled
35:25with today's test,
35:26and we know
35:27they have to cook again.
35:29Patrick,
35:30his quail
35:31was well under-cooked.
35:33Georgia made
35:34a French patty tart.
35:35Fortunately,
35:36he forgot the eggs.
35:37It wasn't right.
35:39Polly's butter-poached bass.
35:40There was too much turmeric
35:42in that sauce.
35:43She left the bloodline
35:44on the bass.
35:46Great inspiration
35:46for Gemma's aubergine dishes,
35:48but overall,
35:49it was just too basic.
35:51She has to cook again.
35:53So,
35:53that leaves us
35:54with Dananjay,
35:57Caroline,
36:00Luke,
36:03Ismael.
36:05Which one of these chefs
36:06needs to prove themselves
36:08one more time?
36:17Chefs,
36:18honestly,
36:19we can see
36:19how much this means to you
36:21and how much it matters.
36:22We thank you
36:23for all your hard work
36:24and efforts.
36:25Five of you
36:26will have to cook again.
36:29We have
36:30made a decision.
36:32No chefs
36:33cooking again.
36:34R.
36:35Patrick.
36:38Georgia.
36:41Polly.
36:43Gemma.
36:45And that leaves
36:47one final chef
36:48that we would like
36:48to see cook again.
36:54And that chef is
36:58Delanjay.
37:00All right,
37:01you eight
37:01going straight through.
37:02Congratulations.
37:03We will see you
37:05in the next round.
37:06Have a well-earned break.
37:10Oh, man.
37:11Amazing.
37:12Well done.
37:13Yay!
37:13Yay!
37:14Woo!
37:15Yeah!
37:17Go team.
37:18Final ten.
37:19Congratulations.
37:20Yeah, final ten.
37:21Who's excited for a beer?
37:23Yeah.
37:23By a show of hands,
37:24who's excited for a beer?
37:26Yeah.
37:27Who's been?
37:28Chefs,
37:29we know you're disheartened,
37:31but try to put that last cook
37:32behind you now.
37:34You need to dig deep,
37:35dust yourselves off,
37:36and give us the best
37:38that you've got.
37:39We want you to cook
37:41one incredible dish
37:43that will keep you
37:44in this competition.
37:46We are giving you
37:47the leftover ingredients
37:48in our larder.
37:50But,
37:52if you made a savoury course
37:53in the last cook-off,
37:55we want you to cook us
37:56a dessert.
37:57And if you made us
37:59a dessert,
37:59we want you
38:00to make us
38:01a savoury dish.
38:02At the end of this,
38:04three of you
38:05will be leaving.
38:07You have one hour
38:08and 30 minutes
38:09to secure your place.
38:12Good luck, chefs,
38:13and off you go.
38:19I was expecting
38:20to be in the cook-off
38:22after my big mistake.
38:23But,
38:24I've got one more chance,
38:25so I'm just going to have
38:26to give it everything
38:27I've got
38:27and try and smash it.
38:31Pastry's not my
38:31most comfortable section
38:32in the kitchen,
38:34so having a look around,
38:35I'm just trying to figure out
38:37just those fundamental recipes
38:39kind of every chef knows.
38:45I'm defeated,
38:46but I'm still standing,
38:48so until the end,
38:48it's over,
38:49I'm still in the game.
38:53Gemma,
38:54how are you feeling
38:54now that you're
38:55in the kitchen again?
38:56I had to keep the tears
38:59because I feel
38:59at this point
39:00everybody in the room,
39:01my mother,
39:01you,
39:02and everybody.
39:03And so I'm trying
39:04to make it up
39:05with my mum
39:05with this dish,
39:06making a dessert
39:07that my mother would love.
39:10It's a ginger chocolate cake
39:12and a tonka bean mousse
39:14that I'm going to put
39:16on the side
39:16with an orange
39:17and ginger gel,
39:19ginger cream.
39:20How difficult
39:21do you find desserts
39:22without eggs and dairy?
39:24It's not my best skill,
39:26but I have a lot
39:27of training
39:28as a pastry chef,
39:30so I think I can
39:31put it together.
39:35Gemma is making
39:37a plant-based dessert
39:38and it's a ginger chocolate
39:39carrot cake,
39:40nice and light
39:41and fluffy
39:42and of course
39:42the flavours of ginger
39:43singing through.
39:45It's going to be down
39:46to her to really
39:47make this come to life
39:48because cake
39:49at the end of the day
39:50is cake.
39:52Tonka bean mousse,
39:54tonka bean is a big
39:55vanilla-like flavour
39:56and I don't mind it,
39:58but if it's too much
39:59it can really
40:00overpower a dessert.
40:06So the dish
40:07that I am preparing
40:09today is a chai tea
40:10panna cotta.
40:11So I've got some
40:11cardamom,
40:12I've got some star anise
40:13and cinnamon,
40:14that's it.
40:14So the panna cotta
40:15is going to be milk
40:17that's flavoured
40:17with these spices
40:18and masala chai.
40:19These are very mild flavours,
40:20they go very well
40:21with tea.
40:23Dan and Jay
40:23is making
40:24a chai panna cotta
40:26and I want to taste
40:27the chai tea
40:28running through it.
40:29Dan and Jay
40:30is not setting
40:31his panna cotta
40:32in a bowl,
40:32he's setting it
40:33in a ring.
40:34So he's got to make sure
40:36the setting is perfect
40:37before the mould
40:38comes off.
40:40We've also got
40:41macerated raspberries
40:42with a little flavour
40:43of lavender.
40:45Lavender is a beautiful flower
40:47and will complement
40:48the raspberries perfectly.
40:49We've got
40:50cardamom chantilly cream
40:52and a sweetness
40:53of date
40:53that's running
40:54with the nut crump.
40:55I really like
40:56the sound of this.
40:58These flavours
40:59sound delicious.
41:00Why a dish
41:01placed around tea?
41:03To be very honest,
41:04tea is a big part
41:06of Indian households
41:07and my wife
41:08and my dad,
41:09like the two most
41:10important people
41:10in my life right now,
41:11love tea.
41:13It's just me
41:14telling them that,
41:15yeah,
41:15I appreciate that
41:15you like tea
41:16so I'm making
41:16this dessert for them
41:17maybe.
41:18It's a bit like
41:18every Briton
41:19has a cup of tea
41:20in a crisis.
41:21Maybe this is
41:22your crisis
41:23is your tea.
41:24Yeah,
41:24my crisis
41:25is my tea.
41:29I did a lot
41:30of pastry
41:30in my old work.
41:31I haven't done it
41:32in a while
41:33but, yeah,
41:35hopefully it all comes back
41:35to us, you know.
41:37Polly,
41:38what are you doing?
41:39So, I saw rhubarb
41:41in the larder.
41:42I grew up with rhubarb
41:43so I'm going to do
41:44a dessert
41:45kind of based on
41:46mum's rhubarb pies,
41:48that type of thing.
41:49It's a pistachio frangipan tart
41:51with rhubarb compote
41:53and then creme patissia
41:55so it's kind of a play
41:56on like rhubarb
41:57and custard.
42:00Polly is making
42:01a pistachio frangipan.
42:03Frangipan seems to be
42:04the dessert
42:05of the moment.
42:06I love the use
42:07of pistachio
42:08in a frangipan
42:09instead of the almonds
42:09because it also gives it
42:10a wonderful green colour.
42:14She's also got a pastry
42:15that's got pistachio
42:16running through it
42:17and then just on top of it
42:19you can have
42:19that lovely creme patissia
42:21that's almost like
42:21a custard,
42:22rich and delicious
42:23with that lovely rhubarb
42:25that's tart
42:26just sitting underneath.
42:28Chefs,
42:28you are now halfway.
42:35Patrick,
42:36you seem slightly flustered.
42:38What's wrong?
42:38I'm very flustered.
42:38I was just a bad start,
42:40you know,
42:40everything boiling over,
42:41trying to get too much
42:42going at once
42:42so it's time to slow down
42:43and focus on what I'm doing.
42:44So, what are you cooking?
42:46I'm making a chocolate tart
42:47with salted caramel,
42:48hazelnut pralding
42:49and an olive oil ice cream.
42:51Nice.
42:51So I'm doing like
42:52a chocolate mousse
42:53inside the tart
42:53which will be a bit lighter
42:54on the milkier side
42:55and then a creme-o
42:57on top of that
42:57to garnish
42:58which will be dark chocolate.
43:00Hopefully,
43:00these different skills
43:01and these different techniques
43:02are enough to impress you.
43:06Patrick is making
43:07a chocolate pastry.
43:09He's got to make sure
43:10it's nice and thin
43:12and even when he rolls it out
43:13and then beautifully cooked
43:14before that mousse mixture goes in.
43:17Right, Patrick,
43:17what's happened?
43:18I'm just rushing,
43:20not flour my bench
43:21and it's all sticking.
43:22Keeps sticking.
43:23Yeah.
43:26The chocolate mousse filling
43:27needs to be aerated.
43:29Rich and big in flavour.
43:31Caramel making as well
43:32is important
43:34that he gets the temperature right,
43:35the colour right,
43:36he's also got to make
43:37an anglaise
43:38for his olive oil ice cream
43:39so a lot of processes
43:41to get through.
43:43Half an hour to go.
43:44Wait.
43:45Ice cream,
43:45is it in the machine?
43:46It's in the machine.
43:47When did that go in?
43:48Five minutes ago.
43:49It's just the tart cases
43:51that I'm a little bit worried about now
43:52so I'm going to get them
43:53out of the freezer.
43:53That's the pace you just roll down
43:54in the freezer?
43:55It's not even in the oven yet?
43:56No.
43:57You're cutting it fine.
43:58I am, sure.
44:09So, Georgia,
44:10you are cooking
44:11in the only savoury dish.
44:13Yes.
44:13I'm going to do
44:14tortelli pasta,
44:15so I'm making homemade ricotta
44:17to go inside
44:17with a little bit of feta,
44:19lots of herbs,
44:21parmesan.
44:21Then I'm planning on doing
44:23like a courgette
44:24and pine nut pesto
44:25and roasted tomatoes,
44:27all the sort of flavours
44:28from Italy that I love.
44:29You've spent many years
44:31working in Italy.
44:32Is this kind of second nature?
44:34Yeah, I'd say
44:35it's what I'm comfortable with
44:36because I am feeling
44:37a bit nervous
44:37with three of us leaving.
44:39OK, so that's settling
44:40the nerve somewhat.
44:41Yes.
44:44Georgia's making
44:45a filled pasta dish.
44:46She's making her own ricotta.
44:48Put her lemon juice
44:49into full-fat milk.
44:51Once that's split,
44:52you want to strain through.
44:55All the little pasta shapes
44:57need to be uniform.
44:58Georgia is very confident
45:00in pasta making,
45:01so we have high expectations.
45:04They're not the best
45:05I've ever made
45:06because my hands
45:06are shaking so much.
45:08I'm quite fiddly
45:09with shaky hands.
45:12Chefs, you're on
45:13your last 15 minutes
45:15to keep yourselves
45:17in this competition.
45:19I'm sweating.
45:22I'm running, I'm running.
45:25I've just pulled them out
45:26from the blast trailer,
45:27so I'm hoping they're set.
45:30Look, it's not gone
45:31the way I wanted to today.
45:32Got off to a rocky start
45:33and just haven't really
45:34been able to climb
45:35myself out of it,
45:35but I'll get something
45:37on a plate.
45:40Oh!
45:42Did you just miss
45:43the chopping board?
45:44Yes.
45:47Chefs, you have just
45:49three minutes remaining.
45:52Oh, boy.
45:58I feel for you,
45:59but just try your best,
46:00all right?
46:00Yeah, I know.
46:01Look, it is what it is.
46:03Right, Chefs,
46:04you've got 30 seconds.
46:05My hands are shaking.
46:10That's it.
46:11Stop cooking.
46:12Step back from your benches.
46:16I can't do it.
46:20Georgia, come on up.
46:22First up,
46:23Junior Su's chef Georgia
46:25has made a savoury dish
46:27of tortelli pasta
46:28filled with homemade
46:29ricotta, feta,
46:30and herbs
46:31with courgette pesto,
46:34yellow courgettes,
46:35roasted cherry tomatoes,
46:37parmesan crisps,
46:38and a parmesan cream.
46:47Your tortelli parcels,
46:50they're all uniform,
46:51all perfectly made.
46:52The filling of the ricotta,
46:53it's smooth, delightful.
46:55Even the detail
46:56of the tomatoes,
46:57which you've oven-baked
46:59as you would get in Italy.
47:01Well done for coming back
47:03with great determination
47:04to deliver a good plate of food.
47:07I love this.
47:08This little pesto
47:08that's got courgette base to it.
47:10It's quite nice not to have
47:11just your classic pesto,
47:12but also the little dots
47:15of courgettes
47:15that are around the plate.
47:16It's sort of like
47:17that Mediterranean dish
47:19that's just all dancing.
47:20This is really good.
47:22I'm particularly loving
47:23the parmesan cream.
47:24It's setting my mouth on fire,
47:26you know?
47:26It's packed full of parmesan.
47:28It's rich.
47:29This is a very kind of
47:31light summery dish,
47:33but it's not lacking
47:34in any depth of flavour at all.
47:39I'm so relieved.
47:40I feel quite emotional,
47:42to be honest with you,
47:43and that's what I wanted to show,
47:45that I'm so much better
47:46than what I did
47:46in the previous cook.
47:50Chef patron Gemma's
47:51plant-based dessert
47:52is a chocolate and ginger cake
47:54topped with a ginger
47:56and orange sauce
47:57with tonka bean tofu mousse,
48:00orange gel,
48:01and a nut crumb.
48:08I do love the ginger cake.
48:10It's soft.
48:11I think it's got
48:12a lovely texture.
48:13It's really moist.
48:14But this cream
48:15that you put over the top,
48:17it doesn't look great.
48:18It's not got a great finish to it.
48:20You don't need the crumb on the side.
48:21It brings nothing to the dish.
48:22There are bits just sort of
48:23like being thrown together,
48:24and there are things
48:25that do not need
48:26to be on the plate.
48:28The mousse,
48:29it's creamy,
48:30and it's got the hint
48:30of the tonka,
48:31but it's also
48:32quite neutral flavour there.
48:34There's just not a lot
48:36that I'm getting out of it.
48:38What I do appreciate
48:39is the sharp orange gel
48:41on the side there,
48:42but I wouldn't say
48:43it's a dessert
48:45that is blowing me away.
48:47I don't think presentation
48:49is your strong point,
48:50but putting together
48:52a plant-based dessert
48:53is no mean fee.
48:54So well done you.
48:58I think everything
48:59tasted good by itself.
49:01It just didn't come together.
49:02Another day,
49:03then it disappoints my mother.
49:06It's okay.
49:07My mother's going to be very proud.
49:10Senior sous-chef Denanje
49:12has made a chai tea panna cotta
49:14topped with cardamom chantilly cream,
49:17lavender and herb tea
49:18macerated raspberries,
49:20and ginger tuiles
49:21with a date and nut crumb.
49:30You've got a really big flavour
49:31of the tea running through there.
49:32For me, you're on the verge
49:33of just tipping over
49:34a little bit too far,
49:35too strong.
49:36It becomes slightly bitter.
49:38The raspberry sounded
49:39really interesting,
49:40but I'm not getting herb,
49:42I'm not getting lavender,
49:43I'm just getting a raspberry.
49:45I'm really impressed
49:46with the way you've captured
49:47the flavour of the tea,
49:48and I don't mind the bitterness
49:50and the setting of it
49:52is just right.
49:53The cream,
49:54it's got cardamom on it,
49:55but I'm not a big fan of it
49:56because I think there's too much cream
49:57for the amount of panna cotta.
50:00The crumb,
50:01I think the dates
50:02work beautifully with this.
50:03Overall,
50:04I very happily eat this.
50:07Thank you very much.
50:12It's a lot of feelings right now,
50:14and I'm just trying to calm down.
50:16It's quite a mixed bag in my hand,
50:18and I'm not sure
50:20what to weigh out of it.
50:24Demi-chef de party, Polly,
50:26has made a rhubarb compactum
50:28pistachio frangipane tart,
50:30topped with creme pâtissiere
50:32and poached rhubarb,
50:34along with orange liqueur
50:36chantilly cream
50:37and an almond crumb.
50:44It's great that when you cut into it,
50:45you can see the layers.
50:47The pastry,
50:48it's beautifully made.
50:49It's just breaking away.
50:51The filling of the pistachio
50:53instead of the almonds,
50:54I really like pistachio,
50:55so this works for me.
50:57Polly, all the elements are very good.
50:59I've got a nice rhubarb taste
51:00coming through there,
51:01but the creme pât
51:03doesn't really work for me.
51:04I think it's too cloying.
51:07It's just not blowing me away.
51:09I think it's a great effort.
51:11The rhubarb and custard element
51:12that you've brought into it,
51:13I actually really like.
51:15I love the creme pâtissiere with it
51:16because I'm a big fan of it,
51:17and I find sometimes
51:19a frangipane tart can be a bit boring.
51:21You've made this really exciting.
51:22I think it's really good.
51:26It was a bit mixed,
51:28but everything that I put on the plate
51:31was, you know, well-made,
51:33and they loved the flavours.
51:37Finally, it's junior sous-chef Patrick
51:39who has made a salted caramel
51:41and chocolate mousse tart
51:43topped with a dark chocolate cremeux
51:45and berries,
51:47and olive oil ice cream
51:49served as a sauce.
51:51I am amazed
51:53that we have a dessert
51:54in front of us.
51:55Yeah, I was just happy
51:55to get something up in the end.
52:02I know you had an issue
52:03when the tart's coming out,
52:04and I saw the tart break,
52:06and you kind of patched it up,
52:07and you garnished it
52:09and hid it,
52:09but the caramel was delicious.
52:12You got the bitterness in the cremeux.
52:14This is really tasty.
52:16You rolled that pastry out
52:17about three or four times,
52:18pushed it back together,
52:20and stretched the gluten in it,
52:21and you turned it into a biscuit,
52:23so it's firm,
52:24and it sort of works
52:25because your mousse is incredibly soft.
52:28You've got away with one here.
52:30On my tart,
52:31the caramel was sort of
52:32running out of the bottom.
52:34This olive oil sauce doesn't work,
52:37and I wouldn't serve that.
52:38It doesn't taste of anything,
52:40but the tart tastes better
52:41than it looks.
52:43Thank you, Chef.
52:45That was a chaotic wee cook there.
52:49I just wish I'd got
52:50all the elements on the plate
52:51that I'd like to have
52:52and, you know,
52:53had tarts that went
52:54leaking caramel.
52:59That was a lot.
53:01A lot of emotions,
53:03a lot of passion,
53:04a lot of people in this kitchen
53:05wanting to stay desperately.
53:07Well done, guys.
53:09We've done what we could.
53:11It's not easy to say goodbye
53:12to three out of five.
53:16Georgia, I thought,
53:17really picked herself up.
53:18I was very impressed.
53:19Good pasta making,
53:21loved the flavours of the cheese,
53:22the herbs.
53:22It was Italy on a plate.
53:23Georgia truly deserves
53:25to go through to the next round.
53:28I agree.
53:28We've got one more place left.
53:31So Gemma came back
53:33into this kitchen.
53:35It takes a lot of skill
53:36to create a plant-based dessert.
53:38I like the cake.
53:39I like the ginger element of it.
53:41I like the texture of it.
53:42Certainly didn't like the cream
53:42on the top.
53:43And the tonka bean mousse
53:44just wasn't great.
53:47Patrick, for me,
53:48doesn't work well under pressure.
53:50As delicious as the tart was,
53:52we can't ignore the fact
53:53that the two out of three
53:54were broken
53:54and the ice cream
53:55didn't work.
53:58I liked Polly's dessert.
53:59Pastry was well made.
54:00I really liked the pistachio
54:02instead of the almonds there.
54:04Big fan of the creme patissia.
54:06I really enjoyed that.
54:07And the rhubarb
54:07just brought that little tartiness
54:09to it that it needed.
54:10For me,
54:10it lacked a certain kind of pizzazz,
54:13I suppose.
54:14It was a nice tart.
54:16Dan and Jay's dessert,
54:17not a fan of the chai tea.
54:19It wasn't working for me.
54:21I quite liked the bitterness
54:23of the tea there.
54:24But I didn't like the cream, sadly,
54:26because there was too much of it.
54:28But overall, as a dish,
54:29I thought it was far better
54:30than the dish she did earlier.
54:34If I was to leave the competition
54:35at this stage,
54:36definitely it's going to be
54:37quite heartbreaking.
54:38It's a lot of determination,
54:40a lot of hard work put together
54:42to come this far.
54:45I really threw everything
54:46I had at it today.
54:48Yeah, I just hope
54:49they see that, really.
54:51I didn't know
54:53that would mean so much.
54:59But I'm very proud.
55:01That was so tough to cook again.
55:03He had to pull out all the stops,
55:05and I don't think I did.
55:06But we'll have to, yeah,
55:08wait and see.
55:19Chefs, we did say
55:21at the beginning
55:22that we would lose
55:24three of you.
55:25We have made a decision.
55:28The first chef going through
55:30to join the others
55:33is Georgia.
55:37Congratulations, Georgia.
55:38Well done.
55:42And the second chef
55:43going through
55:44to the next round
55:51is Polly.
55:55Polly, congratulations.
55:57Well done.
56:00Gemma, Dananjay, Patrick,
56:02we asked you to come back here
56:03fighting,
56:04and you really did.
56:05Thank you so much.
56:07Thank you, guys.
56:11It's hard leaving this kitchen,
56:14especially under those circumstances
56:15where you know
56:17you could have done better.
56:18But look,
56:18happy with how far I've come
56:20and what I've achieved.
56:22It's been a big,
56:24big roller coaster.
56:26Finally,
56:27the ride is stopping now.
56:29But yeah,
56:30it's a great journey.
56:33I'm feeling all right,
56:34I have to say.
56:35I feel that a big weight
56:36over my shoulder
56:37just dropped.
56:39And now I can focus
56:40on improving
56:41what I had to improve.
56:42And yeah,
56:43keep cooking
56:43because that's what I do.
56:47Chefs, congratulations.
56:49You complete
56:50our final 10.
56:54It's been a day and a half,
56:55isn't it?
56:57The stress
56:57and the pressure
56:58and the ups
56:59and the downs.
57:01And yeah,
57:02it was always great.
57:05I've got a lot more to show
57:06and I feel like
57:07I've got a lot more
57:07determination now
57:08to do it.
57:10And I'm really looking forward
57:11to the next challenge.
57:13You can get through this,
57:14you can get through anything.
57:19Next time,
57:21Knockout Week continues
57:22and the contestants
57:23are being split
57:24into two groups.
57:27The first five
57:28will compete outside
57:29the MasterChef kitchen
57:30for the first time.
57:32Hurry up,
57:33hurry up,
57:33hurry up.
57:34Oh!
57:36Before returning
57:37to fight for their place
57:39in the semifinals.
57:41I think
57:41we've got away with it.
57:43Just...
57:43I'm enjoying this.
58:14You can keep moving
58:15kaikimont
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