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00:04it's the battle for the ultimate culinary prize 48 of the country's best home cooks
00:13come on have their hearts set oh my god it's fine it's fine oh no i dropped it on the
00:22coveted
00:23masterchef trophy it is an explosion of flavor this is absolutely yummy fantastic each week 12
00:33extraordinary amateur talents i think i'm struggling battle for a place in the quarter
00:38final there's something quite dracula about this dish but only the best can earn their passport
00:46to the ultimate cookery showdown the 100 guests are here keep going fast if this has been cooked by an
00:56amateur we all need to watch out who's got the vision the perseverance and the creativity
01:03to rise to the top let's find some future stars
01:14the masterchef heats continue and six more talented home cooks are arriving ready to
01:20fight to become champion but at the end of today only three will make it through to this week's
01:27quarter final i feel like i've just like been picked for a team for something and now i've got to
01:32show
01:32off and perform it's definitely surreal i spent so much time at home watching masterchef i never
01:38thought i would actually be here the only thing i'm worried about is chopping my fingers off as long
01:43as i don't do that i'm all set the most amazing thing i could ever feel my heart could burst
01:49out
01:50welcome to masterchef now you're all here because you love to cook and that's great because we're very
02:01hungry so your first challenge is to give us your signature dish we want to see a story of you
02:10in the
02:10kitchen at the end of this the two best dishes will win those cooks one of the masterchef aprons the
02:18remaining four will have to cook again you have one hour 30 minutes let's cook
02:30i stood in the superman pose for a little bit in the mirror just to remind myself that i belong
02:35here
02:4026 year old digital engineer anisha grew up in a bengali household near birmingham
02:45she was inspired to cook from an early age by her dad who was a restaurateur and chef
02:54in the middle of the night he'd be like okay i'm gonna make naan pizzas it would just be crazy
02:58because i'm like dad it's like 1am what's cooking turkish lamb manti dumplings with a roasted garlic
03:07yogurt my husband's turkish cypriot so this is i guess a little bit of a homage to him i have
03:13put my
03:15south asian techniques into the dumplings i'm caramelizing the onions with spices the way you would
03:20start a curry and then i'm gonna mix it in with the lamb and i'm combining both of our cultures
03:25in
03:25this dish what's your husband called his name's jayhan yeah this is a love letter to jayhan yeah i guess
03:31so why not yeah let's call it i love that you're like that sounds good yeah yeah yeah
03:38so mati dumpling is often stuffed with meat and spices wrapped in a thin pastry and it's either steamed or
03:47boiled i'm so shaky i want a real robust lamb flavor from the filling of her dumpling
03:54and i expect that pastry wrap on the outside to be really thin one two three four one two three
04:01four
04:02anisha needs to make sure that the depth of the roasted garlic really gets into the yogurt this dish
04:09should be a flavor explosion oh that's hot 20 minutes passed by in a flash
04:21are you making tara masalata but it's high version oh yeah i know
04:28australian-born kristen moved to the uk age 21. she's a self-confessed culinary magpie who's collected and
04:36developed her food style based on where she's traveled and lived so i think i'm having a midlife
04:41crisis and i quit my job last year and that's why i'm here it's the right time in my life
04:48to think
04:48about what a change could look like and hopefully that's a change in the direction of food
04:54i've got a thai inspired feast for you today cured sea bass with thai flavors of kaffir lime and thai
05:02basil and coriander that's with a smoked coconut milk a cucumber and herb granita and a whipped
05:09cod's roe some incredible smells already has cookery always been in your life my mom was a home
05:16economics teacher but not just in the creative food way but really in that have you tied your hair back
05:23have you washed your hands have you cleared your bench well you're now with anna you like a clean
05:28very particular about that so yeah keep that in order the stars of the show is this cured sea bream
05:37i want to be able to taste the lemongrass the lime leaves the thai lime juice in there
05:43kristen's got a huge piece of cod's roe she's whipping it up and serving it with thai crispy potatoes
05:51i've never had a thai potato just cooling down my potatoes so they fry nicely
05:58i hate the sound of the granita am i allowed to say that i hate granita cool fish icy granita
06:04i find that when i add granita to a dish it doesn't always make sense i'm wondering how it brings
06:10it all
06:15together being able to cook for honor and grace oh my goodness 35 year old lenford grew up in st
06:23lucia
06:23and played international rugby for the islands team now a coastal engineer he lives in london with his
06:30wife and their seven-month-old daughter i'll definitely be bringing the spirit of semester into
06:36the kitchen it's a lot of pressure because all eyes will be like what is he doing
06:44our signature dish is a solution sunday lunch we have stewed lamb mac and cheese roasted plantain
06:50and of course a lot to go with that as well
06:55it is looking amazing lenford has got lots of sweet spices going into his marinade and his
07:02stew he's got clove and cinnamon a little bit of scotch bonnet i really hope that he manages to cook
07:09that lamb so that it's just melting them out then pairing the st lucian flavor with kind of classic mac
07:18and cheese this is serious comfort food get ready for flavors but can you make it look elegant
07:29okay guys you're halfway there
07:37originally from iran retired nursery teacher simi has lived in the uk for 30 years
07:43her dream is to run a supper club which celebrates the culture story and flavors of persian cuisine
07:51what i love about persian cooking is how flavorsome it is how much effort goes into that and what comes
08:00out of that is absolutely fabulous
08:06what's your signature dish it's lamb shanks with tachin and shirazi salad
08:12tachin what's this rice cake which is rice mixed yogurt egg yolks saffron and receptor rose water and
08:21it's baked as it looks like a cake persian food is about flavors it's about patience it's about love
08:31it's bring everybody together and i would love to just to show that yes
08:40simi's put the lamb shank into the pressure cooker for speed interestingly simi's using turmeric
08:47in cooking of her lamb shank she's got paprika in there onions garlic this is a slow cooked dish
08:54will it take on the turmeric and the garlic and the tomato and all the herbs not sure simi's tachin
09:01so
09:02first simi is going to power boil her rice add in her eggs her yogurt her other flavors and then
09:08she's going to put it in a tin and bake it in the oven until it's super caramelized
09:13it can't be dry if it's burned it's game over
09:21cooks 35 minutes left warehouse designer naomi's family traveled around the country with her dad's
09:29job when she was a child and she learned to cook from her mom she eventually settled in newcastle
09:34for university where she now lives with her husband and their cat when i cook at home it's
09:40really easy to open another bottle of wine and put some more crisps out and tell people dinner's
09:44going to be half an hour later i don't think that's going to go down quite so well today
09:49so my husband's half egyptian we go to egypt every year to visit my husband's family and i learn
09:54off his aunts and off the family there so i'm making braised beef in cinnamon and beef stock
10:00with baba ganouk fatoush fatoush is a lebanese salad and i'm going to do some cumin flatbreads on the
10:06side so some people go on holiday and go and see sites you go right into the kitchen don't you
10:11i go on
10:12holiday and i eat the centerpiece of this is the beef shin with all of the cinnamon and the different
10:22herbs
10:23when we take the lid off we want it to be soft and falling apart every time i see a
10:28cook getting
10:29a pressure cooker and putting beef shin in there i worry i'm serving it with rosberghalter it literally
10:36translate as rice with a twist there's nuts there's raisins there's herbs and there's more of that
10:44cinnamon let's hope that there's not too much cinnamon there because there's already cinnamon in the stew
10:50it's also got baba ganoush fatoush and some cumin flatbreads a lot of work in that
11:02we have 20 minutes remaining
11:08business phd student adam grew up in a small fishing village outside belfast
11:13mom and dad were great cooks you know sort of hearty home comforts he dreams of following in the
11:19footsteps of other great irish chefs by championing the food of his homeland excited for anna to see
11:25the northern ireland food and hopefully it'll play to her
11:30i'm doing a treacle and vita bread tart with an orange mascarpone cream and a walnut brittle
11:37vita bread is a really traditional northern irish product it's a dark multi loaf this is a very
11:43special loaf you need to know your way around a vita bread you can only get it in belfast adam
11:48the
11:49question is how much vita bread did you bring with you and i'm expecting you to be trying to bribe
11:55me
11:56yeah well i'll put lots of vita bread in it for you yeah
12:01i want to see a nice thin pastry crust and that the filling has a nice kind of fudgy center
12:07our
12:08crumble needs for another five minutes
12:11lots of crunchy textures going on here would it be moist enough
12:18okay guys five minutes left i am loving the smells
12:26absolutely fantastic falling off the bone everything's ready to go it's just plating now
12:37okay guys one minute left that means final touches
12:43yeah
12:50great is going good you gotta smile
12:56time is up step away from your benches
13:01oh sorry about all the mess
13:05anisha come on up
13:10digital engineer anisha's signature dish is cumin and paprika spiced lamb manti dumplings
13:17served with a roasted garlic yogurt pickled sumac onions aleppo brown butter and a coriander parsley herb oil
13:31you're dumpling filling there's a really rich gorgeous flavor from the cumin the garlic yogurt with sweet but undeniably we
13:39can really get that kind of balance of garlic flavor
13:42the start of the show on this play is the aleppo brown butter it's giving a really nice hot rich
13:50bite to the whole dish
13:52your dumpling casing is quite thick and because of that it's quite hard to get to all that lovely lamb
13:58in the center
14:01the dumpling wrappers i was a little bit gutted because i have made them thinner at home
14:07but the main thing is is that everything else they enjoyed
14:12australian-born kristen has made lemongrass and kaffir lime cured sea bream
14:17in an applewood smoked coconut milk topped with a deep-fried thai basil pickled jalapeno and fresh finger line garnish
14:27thai spiced crispy potatoes thai tarama a whipped smoked cod row and a cucumber and herb granita
14:42smoky coconut balm like sauce and then the fish which you've cured getting loads of thai flavor
14:52but then the roast potatoes with thai tarama i didn't know that i needed it so much in my life
15:00thank you so much i just want you to know kristen i hate granita
15:07this is a stroke of genius it is herby it is spicy and it's got a good kick of acid
15:14to it
15:14i am absolutely blown away
15:22oh my gosh to hear that from those two women it's phenomenal i liked it i can't believe it
15:31lenford come up please
15:35coastal engineer lenford's signature dish is slow-cooked lamb in a stew flavored with cumin
15:42cinnamon and scotch bonnet served with macaroni cheese pie roasted plantain and coleslaw
15:57that lamb stew is so interesting there's a fruity savory notes office your mac and cheese it's rich
16:06it's got great cheese flavor is really really delicious lenford there's a lot of food on this plate
16:14so with regards to its presentation it was always going to suffer i love your plantain you've got this
16:22lovely blackened caramelized sweetness on it but the lamb is a bit tough thank you lenford thank you
16:31thank you being a sunday lunch i try to feed people so that's exactly what i presented on the plate
16:37we
16:37are going home for retired nursery teacher simi has served persian spiced braised lamb shank
16:46with tachin a rice cake layered with yogurt eggs and barberry
16:52and a traditional shirazi salad of cucumber tomato and herbs
17:03you're touching there's a sour there's just virgin on a bitterness that i really love
17:09i like your lamb the cinnamon the sweetness and then there's the sourness cardamom but it's tougher
17:15than i would have liked i'm getting the bearberries saffron cumin and turmeric the salad brings a really
17:25refreshing relief but it is so delightful for me this is a really wonderful introduction to persian food
17:33thank you thank you i really wanted to get the tachin right it's one of the showcases of all persian
17:42gatherings so i'm really happy that i have done the dish the justice logistics consultant naomi's
17:50signature dish is cinnamon spiced braised beef with ros bill halter an egyptian rice dish with nuts and
17:58raisins baba ganoush and a fatouche served with homemade cumin flatbreads
18:11i'm going to start i'm just going to pull the plaster right off your cinnamon beef is tough however lots
18:19to love earthy smoky fiery baba ganoush and then i love this rice it's very moist it's very dense it's
18:29very moorish your flatbreads for me needed a bit more cooking i think you've represented the flavors
18:35that you wanted to shine but i think your dish needs a bit of work so what i've learned is
18:43definitely
18:44to do things that you've got control over so bread rising or things being in the pressure cooker you
18:49just don't have visibility of it and you can't control it on the day
18:55phd student adam has taken inspiration from his northern irish roots for his treacle and vida bread
19:02tart topped with brown sugar vida crumble walnut brittle served with an orange mascarpone cream
19:15i feel like i've seen a new side of treacle tart that i didn't know existed the deep maltiness the
19:22kind
19:22of almost saltiness of the vida bread but then what really lifts the tart is the orange blossom cream
19:32the brittle is lovely there's a great snap office and what i think is really impressive you really
19:37showed an excellent command of how to make a good short crust pastry thank you to get an apron cooking
19:44that irish food would be very special you know for man it would be really brilliant
19:55wow guys we ate like queens today there's only two aprons up for grabs
20:06our first masterchef apron will go to kristen thank you for your tie flavors that was wonderful thank
20:16you for your comments and our second masterchef apron is for adam
20:29kristin adam enjoy this feeling come and get your aprons
20:40well done well done on top of the world i feel i'm shaking i feel almost speechless
20:48no one can take that apron away from me i've got it now and i'm so excited to have it
20:52and
20:52however long i get to wear it for i'll be incredibly proud it was great to get the apron first
20:57up and
20:57it was a big shock really looking forward to what lies ahead there we go very good look at that
21:03yeah
21:05you might feel disappointed but we have seen some really good stuff from you cooks there are two aprons
21:11to still fight for and that's what you should be focused on this is the classic recipe test and you're
21:21going to be making one of my very favorite things in the whole world sticky toffee pudding with a toffee
21:29sauce a caramelized poached pear and vanilla cream now in front of you you have all of the ingredients
21:37it's all weighed out for you you have a recipe but it's missing its timings you'll have to rely on
21:45your
21:45instincts you have 45 minutes start cooking
21:54they want to start with that pudding get it on quick eggs flour dates butter and sugar i like making
22:00desserts i don't like making desserts under prime pressure as soon as they make that mix it goes in
22:05the oven i've never made a sticky toffee in my life so but i've eaten plenty it has to be
22:12dark and moist
22:13that will come from excellent timing and cooking it at the right temperature
22:18pudding is not my thing but i'm just doing my best
22:22i really love baking and i like dessert so hopefully i can showcase some skills there
22:28i think i'll have one in just on time now is the way game lenford do they have sticky toffee
22:35pudding
22:36in st lucia no we don't we do rum cake
22:40does rum cake come with a sauce it just come with pure rum poured on top of a cake making
22:45it as dense as
22:46ever lenford we can't just pour rum onto our cakes in the master chef kitchen we need finesse
22:57poaching a pear to go on the side of a luscious pudding like this is difficult
23:04i'm going to push them in sugar and vanilla and star anise to see what happens
23:10i want to taste those flavors in the pear
23:13once the pear is poached you should be able to slide a knife into it
23:17i don't think i can poach a whole pear in 45 minutes which is why i'm coming into parts
23:21if they over poach their pears it'll be quite hard to caramelize
23:25because there's so much water in it it will just turn to mush
23:31i've never poached a pear i mean i've steamed a dumpling before and made it crunchy at the bottom
23:36so i'm kind of thinking it's the same not necessarily so there's a pear here and there's a
23:41dumpling here and you're hoping that there's overlap i'm trying to think about the science behind it
23:46and hope for the best
23:50the toffee sauce has to be runny but still thick enough that i could take it in spoons with the
23:58spoons and be delivered to heaven there are a few lumps in there so i'm just hoping that
24:06just i'm going to risk them and they're going to go away first of all make your caramel
24:13yeah i'm not happy with that shouldn't have touched it you have to be so careful with that
24:18because of the sugar crystals that can develop around the side can then crystallize the toffee sauce
24:25and again i think the problem is with toffee sauce it's really easy to over thicken it so i just
24:30want
24:30to be really careful that it's a sauce rather than like a heavy caramel that's going over the top i
24:34don't have the biggest sweet tooth in the world i'd be having a cheese board you're a cheese board kind
24:38of person this is your chance to shine if you can do this you're going to be making this for
24:44life
24:44that's the worry no more cheese boards okay guys you've got 20 minutes left
24:53also when you're making a toffee sauce you're going to use butter and finish it with cream
24:59if there's too much cream it's going to basically be caramel i'm just trying to get this all emulsified
25:04for me to add my cream and hopefully it comes up brilliant is your pudding sticky nope is your pear
25:12caramelized yes yes that's what i like to hear good lenford everyone else is ignoring me simmy
25:22i've heard a rumor that today is a very special day it's my birthday today so you're having a nice
25:27birthday i am having a lot but if i wasn't here i would have been on the plane to croatia
25:33with my
25:33friends and instead you're here making me my favorite pudding something's gone very wrong
25:39oh god the vanilla cream needs to be excellently whipped and if they put too much sugar in that
25:45it will spoil the whole dish okay cooks you have two minutes left i think i might have to just
25:55leave
25:55that okay i'm going for it that's what again i've made three toffee sauces i'm not happy with them so
26:03i'm going to reduce the liquor from approaching the pear and add the cream and butter to that instead
26:07it might not be a toffee sauce but it's already tasty
26:16that's 30 seconds left you really need to be finishing up
26:27okay that's it time is up made of food in course
26:34cooks bring us your puddings
26:42this is a great day
26:48naomi what happened with your toffee sauce i wasn't happy with it so i reduced the poaching liquid
26:53from the pears and use that with a double cream to make your sauce
27:02the pudding itself it's moist and fluffy and falls apart it's got a lovely glisten to it but the parts
27:11around it are letting it down your pears there's some nice notes of spice but really needed the
27:19caramelization your whipped vanilla cream has an awful lot of sugar and because you've used the poaching
27:26liquor it's made the dish far too sweet i know that the main thing with sugar is not to touch
27:34it but
27:35i love to bodge and stir so i just couldn't leave it alone lenford you're next
27:45oh
27:55lenford it's a really good moist soft airy delightful pudding your toffee sauce
28:01is the real deal and the thing that i'm really impressed by is the pear you put lemon juice in
28:07with
28:07the pears because it's a stroke of genius because it's such a sweet dish it needed a little bit of
28:13acid
28:13in there really good well done thank you when they said it was sticky toffee my heart dropped because
28:21i didn't know what to do i just put things together and like they say taste taste taste
28:30anisha you're next
28:37i think your pudding is nicely cooked i think it's got a lovely crumb in it your whipped cream the
28:43balance
28:43of sugar in that is perfect and i like that you use the fresh vanilla pot inside the cream as
28:49well
28:50it's a lovely sticky brown moorish toffee sauce but your pear is very mushy
29:02i was really hoping a miracle would happen and there would be absolutely no bad feedback but
29:08it's fine all in all there was constructive feedback simi it's your turn
29:23your pudding is spot on dark and sugary and dense i really enjoy your pear it's taken on the star
29:34anise
29:34as you wanted to your toffee sauce is beautifully buttery and creamy and luscious but your cream is
29:43very sweet i'm not getting strong vanilla flavor from it and it's not whipped enough
29:50my first thought was total total horror i did my best i just tried to keep calm
29:58and do whatever i needed to do
30:06so much good food so much passion we had great food today i really felt for naomi
30:14she didn't manage to give us a toffee sauce and her cream was too sweet i'll be sad to see
30:21her go but
30:22the bar was high today that leaves us with lenford simi and anisha i do not know how lenford managed
30:30to
30:31pull that dish out of the bag that was such a good pudding simi's sticky toffee pudding she baked her
30:38pudding really well and she absolutely knew how to poach a pear and caramelize it i thought her cream
30:45was too sweet i couldn't find the vanilla in it and it wasn't whipped enough i thought anisha's command
30:53of sweetness and balance of her sticky toffee pudding was excellent hers was the best vanilla cream it had
31:00a really good vanilla flavor and i had just the right amount of sugar i think it was beautifully
31:05presented and i liked her sticky toffee sauce but i didn't like anisha's dish as much as you did
31:13there's so little between these cooks the question is whose food would you be most excited to eat again
31:20if i went home i'd definitely be a bit disheartened i'd love to just show a little bit more of
31:27what i can cook
31:29it would be disappointing but then i cannot do anything about that
31:43cooks what an incredible round that was but as you know we only have two aprons left to give
31:54the first apron goes to lenford well done thank you thank you our final apron goes to
32:08anisha thank you simi naomi you cooked some really great food today but i'm sorry
32:16you will be leaving us thank you thank you so much disappointed because i'm going home but this is
32:29master chef it's been an absolute experience of lifetime i think the toffee sauce is the thing i'm
32:35going to be kicking myself about if you don't deliver the whole dish they asked for then you
32:39can't really expect an apron but i've really enjoyed it and i'm really proud of myself
32:46guys come get your aprons
32:50thank you congratulations
32:56this was all i wanted i'm ready to go again i don't get many opportunities like this
33:02so bring it on it was a challenging one but it's definitely worth it because i'm still here
33:25how did those aprons feel good you noticed your name was on it kristin
33:33there is four of you in front of us
33:36but there's only three places in the quarterfinal this is an incredibly important decision and for
33:42that reason we've invited some very special guests three previous masterchef winners tom rhodes kenny tut
33:53and ping coons at the end of this one of you is going home you've an hour and 15 minutes
34:02start cooking
34:09definitely getting some more carbon favors and doing a bit of a fusion
34:14getting the apron i wish i could have stood outside myself and look at and see what my facial
34:19expressions were because it was amazing it was amazing feeling
34:27Lenford what dishes are you preparing for us for a starter I'm going to have a roasted pumpkin
34:32spice soup with a coriander and lime foam we're getting a foam Anna tell us about your other dish
34:39so aki and sawfish and I'm putting that in a ravioli and on the base of that I'm giving it
34:44a nice creole sauce have you timed this yes it's a lot to do and it's gonna go to the
34:49wire
34:54a good soup isn't just watery veg it has to be silky and smooth and a foam how is he
35:02adding
35:02foam to a soup I've never had an aki and so-called ravioli I think Lenford's on to something here
35:13he's
35:14rolling out that pasta by hand I wish he'd use a machine because this needs precision I don't use
35:20measurements with anything in life I go with feel smell taste Creole sauce if he gets it right you've
35:27got a brilliant balance of acidity of tomatoes and the creaminess of the sauce and the kind of zesty
35:31heat of the Creole spices he looks confident let's hope he's able to do it I mean it feels absolutely
35:41unreal to think that Anna and Grace liked my dish my own brain is gaslighting me now telling me that
35:48it wasn't real and it was just a bit of a fluke so I'm really hoping I can prove myself
35:52wrong today
35:55I'm gonna do a Thai beef ta-ta with a fish sauce cured egg yolk and then a prawn bread
36:02curry with rice
36:03I know it sounds quite plain it's something that I love to cook my mates we have a bat signal
36:07that goes
36:07out when someone's had a terrible day so it's like I need a glass of wine and I'm coming over
36:11to your house
36:11in about 10 minutes and you're like cool I guess I'll just cook dinner then but now you have three
36:16former winners waiting for it how does that feel I think hopefully I'll feel a bit of love I mean
36:21it's a dish that you kind of make it's a bit of self-care in a bowl I hope the
36:28balance of getting
36:29the flavor of the steak tartare right is going to be tricky there's 22 ingredients going in her spice mix
36:35I need to motor on really quickly what I want her to do is take that spice mix and enhance
36:41the beef
36:42flavor they're pretty beautifully yellow nice eggs she needs to have infused the taste of the fish sauce
36:50into the egg yolk Kristen is almost apologetic about her prawn and red curry but she's elevating it by
37:01making an intricate spice paste using two different types of cheese forgot the garlic
37:10she's pan frying the prawns and I really want a delicate touch when it comes to cooking
37:15one minute too much and they could end up like rubber
37:22eight plates of food in an hour and 15 minutes is nuts
37:29and I'm a very slow chilled cook so yeah pray for me I'm cooking a Bengali king prawn buna cumin
37:39pilau and a Bengali tomato salad and for dessert an orange and olive oil Greek yogurt sponge orange
37:49blossom and honey syrup masala chai ice cream this is all for a place in the quarter-final how much
37:55do you
37:55want that it would mean the world to me I would love a career in food and if I can
38:00just continue
38:01to grow and develop my skills I'm definitely capable so I hope you can see that it's traditionally a
38:08guna should be a dry curry it's not a better big wet sauce we're looking for a nice hot chili
38:14kick off it
38:15should have good notes of human coriander through there I just hope I can get everything out I'm very
38:22adventurous today I need to taste all of the layers of that this can't just be a normal Friday night
38:29dinner I think the yogurt and the orange cake sounds delicious it should be fluffy but also sharp
38:39honey but the thing I'm going to taste is the masala chai ice cream is she gonna have time to
38:46infuse that tea
38:47and then frozen into an ice cream I did get it in quite late it might have to be like
38:53a whipped
38:53chai that's not an ice cream I've got two more traditional Irish dishes to with my own modern
39:02twist on them to bring forward that's a lot to do I live right in the shores of Strangford Lock
39:08so I
39:09thought I would try and showcase some seafood the main course is pan-fried cod creamed leeks buttery mash
39:15and Irish black pudding bonbon and how much butter is going into this mashed potato a lot yeah and a
39:22lot of
39:22cream good answer yeah best answer and for dessert pear and almond frangipan tart toasted almonds and an
39:29Irish whiskey syllable I'd like to hope they're worthy of the quarter-final I'm here to get them all I
39:36I want flaky translucent cod with a crispy skin well seasoned mashed potato it needs to be buttery it needs
39:44to be
39:45creamy and silky and smooth never have enough cream he's also given us a black pudding bonbon I feel like
39:52I'm going to a
39:52country house hotel in Northern Ireland and he's the head chef trying to push hard and get it all done
39:58the time Adam's making us another time this cannot just be more of the same it needs to blow our
40:04minds
40:05in a completely different way I'll forget the whiskey syllable is basically whipped cream with an
40:11alcohol and some sugar Adam needs to be careful about how much whiskey he puts in a syllable if he
40:17puts
40:17in too much it will be overpowering can't deal with skin it yeah oh it's an absolute dream to be
40:29back in
40:29the master chef arena and every year we see it getting more creative more delicious and I'm always
40:35hungry so can't wait to try it hey my advice to the contestant is always always cook something that
40:44you love to eat sprinkle with a little bit of creativity hi I always get tingles coming back to
40:52the massive studio because it completely changed my life now I want to see the next master chef champion
41:00cheers everyone nice to see you it's nice to see you okay guys 20 minutes until the first course is
41:07served Lenford you're up first Lenford's cooking us of Caribbean spiced soup with coriander and lime
41:16foam I think soup can be a little bit of a safe option it could either be a little bit
41:22confusing or
41:23the most wonderful soup I've had in a long time soup how are you looking scrambling I think that a
41:30risk
41:30here is if he doesn't actually blitz the foam novel use enough of the agent to hold the foam then
41:37it
41:37could collapse into a pile of messy stuff I haven't been able to get a foam out okay well you've
41:43got two
41:44minutes so you'd want to hurry up is it ready yes okay Lenford let's go good luck thank you very
41:55much
41:57what is my foam Anna hey hello good Georgie cheers so I have here roasted pumpkin spice soup and I
42:08was expecting to put in a foam in there so what I have done was add a coriander leaf and
42:15also give it a little drizzle of lime to bring that flavor back in thank you very much thank you
42:21thank you
42:25flavor wise I feel like it's a great bowl of soup it's got a creaminess there's a nice warmth coming
42:31through it as well my vegetables some are sort of almost done some are a bit underdone they're slightly
42:36underdone for me so they've got a bit too much of a crunch and I think maybe that foam would
42:41have
42:41added that bit of zip that bit of acid that it could have done with I think there's really great
42:47layers of
42:47flavor inside the soup I can taste coconut I can taste a bit of ginger I can taste garlic I
42:53do like
42:54the heat of it but I'm missing the real Caribbean feel of this soup I'm missing that foam Lenford you
43:02got 15 minutes get that ravioli on it's a big push it's a very big push ackee and saltfish ravioli
43:10served in
43:11a creamy creole sauce he's clearly going for some kind of fusion here the main thing for this dish is
43:19going to be the pasta right we want it nice and thin it's got to have a little bit of
43:24al dente-ness to
43:25it do you think your ravioli's had enough it would be probably just about good will that sauce bring it
43:32all together with some nice spices and warmth okay let's go thank you I have here
43:43ackee and saltfish ravioli with creamy creole sauce thank you please enjoy
43:52that was another level I was scrambling I was running I've done as well as I could
44:04the sauce delicious and creamy love the chunky vegetables however the pasta is quite hard it's
44:13really undercooked the bit I really love is the ackee and the saltfish you know that's the flavor in
44:18there that I want more of and it's comforting and it's heady and it's lovely I just feel like the
44:22filling isn't generous enough for me lovely ideas creamy sauce lots of cayenne lots of scotch bonnet
44:30ackee and saltfish filling is so delicious but it's ravioli's not cooked it's not under it's raw
44:40Kristen you've got 15 minutes left holy smoke balls I love a steak tartare and I love the flavors of
44:47Thailand Thai food is all about that balance of sweet sour spicy salty Kristen three minutes don't
44:57forget to breathe why that's optional surely is it enough time to cure that egg yolk these fish sauce
45:03cured egg yolks are looking mighty pretty so I have made a Thai inspired beef tartare with a fish sauce
45:24cured egg yolk thank you thank you thank you thank you I have to say it tastes as good as
45:34it looks
45:35there's all that freshness of all those Thai aramets and then you've got that egg yolk that adds that
45:40richness the egg yolk is there to enrich the hosting to hold everything together to make it creamy and I
45:47think she did it really really well it really is a professional level I would say it's clever it's
45:52fun it's delicious it's delicious a really beautiful plate of food there's szechuan pepper in there bird's
46:00eye chilies in there but they're very harmonious with the beef so you've got 50 minutes to go is your
46:07rice
46:07on yeah the rice is done people always think that a curry is really easy to make it isn't
46:13you really need that base and that layering of well-made spice paste okay Kristen three minutes
46:21can tell that you've got children because you know how to multitask sorry do you want a snack
46:26you can make a sandwich if you like we're going to want perfectly cooked prawns there's nothing worse
46:31than an overcooked prawn where they start to go rubbery
46:37Kristen you've done it take the dishes through
46:46for your main course I have made you a Thai prawn red curry and on the side you've got some
46:51jasmine
46:51rice that I cooked with ginger and lemongrass I hope you enjoy thanks thank you thank you well done
46:57time just flew by but I got something up which I think I'm happy with so I just really hope
47:04they like it
47:07the cooking on those prawns is spectacular they are so juicy really succulent and almost like a
47:14Thai bisque with the sauce I actually get a fair nice amount of warmth beautiful flavor you just get
47:20that real hit I think the sauce could do with a little bit more salt touch of sugar a little
47:25bit
47:25more lime in there so a little bit but not far off I think it needs a sweetness and sharpness
47:32just to
47:33pair with that heat and the creaminess it's missing the real robust flavor that normally Kristen has been
47:39giving us Anisha you've got 15 minutes left on your first class sorry I'm a bit shaky it's battle of
47:48the
47:48curries and battle of the prawns it all goes down to that art of spicing which is something that
47:57people pick up through generations it's not something where you throw it all into a pot and hope for the
48:02best you've got one minute she's adding those little touches in that really elevate the dish so putting
48:08that cumin through the rice those crispy onions having that salad on the side that kind of balances
48:14everything out right good luck thank you Anisha today I've cooked king prawn boona and served with
48:26cumin pilau and a bengali tomato salad thank you so much thank you very much thank you thank you very
48:32much cheers bye well she can boona me anytime
48:40this is so good the prawns perfectly cooked the rice perfectly cooked it's fluffy it's well seasoned
48:49but what really gets me is that lovely warming multi-layered curry flavor that's sort of sweet and
48:56there's a bit of spice the star of the dish for me is that little salad just to add that
49:01little zing
49:01that little pop she's done an excellent job
49:06i love the cumin and the rice eating it with that fresh tomato really brings out all of the
49:11hoop i think that is a very good plate of food 15 minutes left we need to get this done
49:18so anisha's
49:19dessert is orange yogurt cake with honey and orange blossom syrup served with a masala chai ice cream there
49:26is a lot of elements on this dessert that sponge has got to be perfectly cooked that syrup has got
49:33to be
49:33perfectly balanced and not overly sweet three minutes i love ice cream i love masala chai i've never
49:40tried that so i feel like i'm too stressed to do the canal just put the are we getting soft
49:45serve yes
49:46we're getting soft serve today as of right now i want some good ice cream i don't want a creamy
49:52puddle
49:55slow down it was supposed to look a little bit differently but if it tastes good i'll be happy i
50:00think
50:00off you go off you go for desire i've cooked for you an orange and greek yogurt sponge soaked in
50:15an
50:15orange blossom and honey syrup and it's served with a very soft super soft serve chai ice cream thank you
50:24very much thank you so much cooking for past contestants is so strange it's like i've just
50:31stepped into the tv because i've seen all of their faces before but i'm really happy and proud of myself
50:39it's a beautiful light sponge beautiful orange blossom flavor through it the masala ice cream i
50:46thought was just incredible lovely spiciness super creamy and just perfect to pour all over that cake
50:52she balances sweetness perfectly i don't even mind that my ice cream is melted i would love to eat her
51:00food every day the sponge is soft moist and delicate the masala chai ice cream is luscious yeah it's a
51:09bit
51:09runny i can forgive it it comes together beautifully adam you've got three minutes pan-fried cod needs to be
51:19cooked just enough that it flakes away buttery mash and there should be almost equal quantities of
51:25butter and milk to potato can't come from ireland not cherry potatoes for that bonbon we want it to be
51:31perfectly crispy looking good yeah but we don't want it to be dry in the middle good to go happy
51:37yep i am indeed
51:42today i've cooked for you pan-fried cod creamed leeks buttery mash and an irish black pudding bonbon
51:49please enjoy beautiful thank you thank you thank you very much thank you the quiescent on that fish
51:55is just perfection it's just exactly what you want from a piece of cod the mash is really beautiful and
52:01smooth you've got the beautiful leeks which have been prepared really well i can taste some nice white wine
52:05going through there as well eats very well together i do not like the bonbons yes it's really really
52:13crispy but inside is a bit dry silky smooth mash really nice crispy bonbon nice and mustardy leaks
52:21with a little kick of acidity i think the fish is just undercooked adam certainly had the time to
52:26rectify that he just didn't check it okay 15 minutes okay thank you i love the classic pairing
52:35of pear and almond frangipan with crisp pastry what's not to like this glaze is marmalade and
52:43just a drop of water usually it's done with apricot jam but i'm just trying to do things a bit
52:47different
52:47i've never seen it paired with a whiskey syllable before you want a nice bit of heat from that whiskey
52:52how much whiskey's in this syllabub i can smell it from here there's a lot of whiskey in it yeah
52:56okay
52:57yeah good man thank you so guys i've cooked for you a pear and almond frangipan tart toasted almonds
53:07and an irish whiskey syllabub so please enjoy thank you thank you i'm proud of getting the food out
53:15this is a beautifully presented tart eight plates of food in one hour 15 minutes there's no mean
53:21feet so i was pleased oh adam loves his whiskey
53:29that pastry is amazing like something that you will get in a patisserie in a high-end restaurant
53:36and then generously filled with frangipan which i love and then that whiskey cream that we've got wow
53:45it's got a punch of whiskey in there i don't think i can eat that cream on its own but
53:51eaten with the
53:51frangipan perfect it's just top top quality you don't get much better really
53:59i'm astounded by how good his pastry is the whiskey syllabub is an assertive little number i feel a
54:05little and steady on my feet i think the syllabub needs a little kiss of sugar to give it a
54:10bit more
54:11balance but that frangipan tart is brilliant we had four strong cooks enter the kitchen today and my god
54:23did they deliver somebody has to go home this is incredibly tough the dining room thought that anisha
54:32was the cook of the day and we agree with them prawn buna was so incredibly vibrant with flavors
54:39and that masala chai ice cream was it soft serve yes was it delicious yes so that leaves us with
54:47kristen lenford and adam kristen's thai beef tartare was superb but i think where she kind of fell short it
54:58was in her main course it was a little bit weak but overall i'd have still eaten the whole lot
55:05we
55:06were not the only ones impressed by adam today the dining room loved his dishes his cod was nicely pan
55:13fried just 10 more seconds maybe in the oven the frangipan was very professional looking i know you
55:20found the syllabub a little bit fierce me i loved it i really enjoyed lenford soup i thought it had
55:26a
55:26great layer of flavor in there it was a shame that he missed out on his lime and coriander foam
55:33lenford cooked us some really good ackee and salt fish but he misjudged the ravioli it was raw
55:42i really want a place in the quarter final how fun is this i would love to keep going
55:50i went in there today and i gave it my all and i pushed myself and hopefully it's enough to
55:54get
55:54through let's just keep the fingers crossed and if i do get the face yes i am grabbing it
56:13wow it was a pleasure to eat all of your food today but remember one of you will be going
56:19home
56:34it was brilliant thank you you should be so proud of yourself be very proud well done
56:44i am going to look back on this and i'm going to smile i got the white apron
56:48so this is not the end of a journey for me well done
56:56the pressure in here is massive i was happy to get everything up and to get a place in the
57:00quarter
57:00final is just amazing i definitely want to keep pushing now and i'm going to be ready for that next
57:06challenge i feel relieved and over the moon all in one it's like such a rush kicking in this kitchen
57:14and it's slightly addictive and i'm here for it next time it's the quarter final very big day
57:25and rebecca matt and tony will join kristen anisha and adam to face two demanding challenges
57:34oh it's looking at me tommy as they battle for a place in knockout week i mean i want to
57:42eat that
57:42every day of my life
57:52you
57:53so
58:12Transcription by CastingWords
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