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MasterChef: The Professionals - Season 18 - Episode 09
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00:01It's the professional MasterChef quarterfinal.
00:06These four chefs triumphed in their heats,
00:09and tonight they've faced two tough challenges
00:12designed to test them even further.
00:17I'm trying not to feel too much pressure.
00:20I was expecting it, but at the same time,
00:22it kind of still knocks you for six.
00:25I've set my own bar quite high now,
00:27but you're only as good as your last dish,
00:29so we'll see what happens.
00:31The stakes are definitely higher now,
00:34so I will throw everything at it.
00:36Coming in today, I'm definitely nervous.
00:38I just want to get in there, cook, do what I do best,
00:41and hopefully it's enough.
00:43First, they will need to create a standout dish
00:46using a mystery ingredient.
00:49This looks a little hectic.
00:51Yes, I'm sorry.
00:52You all right?
00:52Then go on to cook for three of the country's
00:55top food critics.
00:56That's just ridiculously good.
00:58I think it's absolutely lovely.
01:01Only the very best will earn a place in knockout week.
01:06We have four exciting chefs getting ready for a battle.
01:09I want to see ambition, I want to see drive,
01:11and I want to see hunger to stay in the competition.
01:32Chefs, welcome to your quarter-final.
01:35We've seen some amazing dishes from you so far,
01:38and you need to keep that going.
01:40This is an invention test.
01:43This is about imagination.
01:46Pushing boundaries and taking your food up to the next level.
01:50Show us what you're all about.
01:52Underneath the box in front of you is the key to your dish.
01:56Chefs, lift up the box and reveal your ingredients.
02:08Chefs, I'm not so sure why you look so scared.
02:10It's chicken.
02:12Chicken legs, chicken thighs.
02:14You've got the hearts, you've got the liver, you've got the wings.
02:16Everything but the breasts.
02:18We want you to make one stunning plate of food.
02:21And to help you create this dish, we are opening up the Master Chef Larder.
02:33Chefs, as you can see, there's a beautiful array of ingredients with vegetables, pulses, spices, herbs, salads, fruit, alcohol, stocks
02:44and sauces.
02:44So much to choose from.
02:47You're going to have 10 minutes to come up and choose your ingredients.
02:5070 minutes to cook and serve.
02:59We're giving our chefs the tastiest part of the chicken.
03:03They can use valentines, they can bread them, they can make mousses, and they can de-bone them, flatten them
03:08out.
03:08They can make little parfaits with the livers and the hearts.
03:11There's so much they can do.
03:13It's what are they going to choose from our larder that's going to make these second cuts so interesting.
03:21I wasn't expecting chicken at all.
03:23I was kind of prepared for pastry, so it's thrown me off a little bit.
03:27The chicken's great.
03:28You can play around with it a lot, so, yeah, definitely happy with it.
03:33I think we're going to Kentucky.
03:36Everyone loves a bit of fried chicken.
03:40My head went straight to chicken, leek, mushroom.
03:42I know it's going to work, so I've got a few things I'm going to add there that should bring
03:46it up a next level.
03:49Can they handle the pressure of creating a dish in the moment from scratch?
03:54This is what we're about to find out.
04:0027-year-old junior sous chef Georgia now works in London, but spent several years living and working in Europe.
04:08After a nervous start in the skills test...
04:11Shaking like a leaf.
04:13...she blew the judges away with her Normandy-inspired ta-ta-ta in the second round.
04:18It's a wow factor. I really, really like that. Well done.
04:22I would definitely say I'm the last-minute.com kind of chef.
04:26It kind of just comes to me.
04:28So I'm hoping that happens today.
04:33So today I'm taking you to Italy.
04:35I'm planning on doing a pasta with a chicken ragu sauce with lots of herbs and garlic and some lemon.
04:42Ooh, nice. What are you doing for the pasta?
04:46I'm still working it out, but I'm going for a filled pasta with chicken liver pate.
04:51Then I'm thinking about some crispy chicken skin.
04:54Yeah. Ideas are still coming.
04:56How are you with inventions then?
04:57I worked for a year at a charity where we relied on surplus ingredients to cook for vulnerable homeless people.
05:06We were cooking for 120 people a day, and we could get some very random stuff in the delivery.
05:13Amazing. So this would...
05:14Should be a breeze. Yeah. Two plates.
05:16Well, I hope so.
05:20So Georgia's using the thighs to make a chicken ragu.
05:23She's got them gently cooking in milk.
05:26But when I think of the word ragu, it's cooked for hours and hours and hours.
05:30So how to get the best flavour in a short period of time, that's the key.
05:35The chicken liver parfait, she's taking the chicken livers, she's cooking them off with some shallots and some herbs,
05:41adding some wine to it, a bit of cream, and then blend it nice and smooth.
05:45The chicken liver parfait makes you still be a little bit undercooked,
05:48so that when the pasta dough is cooking, it will just finish it off.
05:53I spent a lot of time making pasta in Italy.
05:56I used to give classes on how to make fresh pasta.
06:00So this better be good, basically.
06:05Chefs, 20 minutes have gone.
06:0923-year-old Polly was once a professional golfer.
06:13Now she works as a demi-chef de partie in London.
06:17After a solid start in the skills test, she followed up with an impressive but overly ambitious signature dish.
06:24Everything on my dish is very nicely done.
06:27My criticism is a lot of ingredients.
06:30Now let's just tone it down just a little bit.
06:36Nothing I do has recipes.
06:38I like to just chuck a bit in there, chuck a bit in there.
06:42Everything's always an invention test, I think, when I cook.
06:49You're quarter-final.
06:50Yes.
06:51Cooking with a smart.
06:52There you go.
06:53What are you making?
06:54The first thing that came to mind when I saw liver, liver and onions.
06:57So I'm gonna do like a really nice, almost ragu-ish.
07:02You're still working this out, aren't you?
07:03No.
07:03Which is fine.
07:04No.
07:05Well, it's okay to develop.
07:06It's a work in progress.
07:08I'm just gonna, you know, pack full of flavour.
07:10Okay.
07:10Polly, you used to be a pro golfer.
07:12Yeah.
07:13What was more stressful, like, being in some golfing tournament
07:16or doing an invention test here in Mass Chef Kitchen?
07:18Golf is a lot like cooking, and you sometimes just have a bad day.
07:23But today is not the day to have a bad day, so...
07:27I think what we've got here with Polly is a posh style of chicken stew.
07:33We've got the offal with onion.
07:38I don't like working with offal, and it's just gross.
07:41I don't want to cook a cow's tongue, you know what I mean?
07:46We're just taking some cannellini beans
07:48and cooking it down with pancetta.
07:50The onions need to be stewed down, wonderful and sweet.
07:56She's using her thigh, and she's gonna be pan-frying that.
07:59I think it's important that you get the chicken beautifully cooked,
08:01maybe a little bit crispy, render it down.
08:04I think this dish is going to be simple.
08:07When you're carving your thigh on top of a stew,
08:09there's nowhere to hide.
08:11Chefs, you are halfway.
08:1430-year-old Ben is head chef in a gastropub near Bristol.
08:20Despite a disappointing skills test,
08:22he won over the judges in the next round,
08:25combining precise seafood cookery with classical techniques.
08:29The fish cookery is beautiful.
08:32The muscles are perfect.
08:34Just divine.
08:37I actually feel okay about the invention test.
08:41I have to write a menu daily with whatever we've got.
08:44It should just be another day in the office.
08:49Ben, how did you feel when you saw our key ingredient?
08:53I was actually really happy.
08:54I love chicken.
08:55Love eating chicken.
08:56Love cooking chicken.
08:57I heard the word floating around Kentucky.
09:00Are you gonna do it?
09:01Yeah, I'm gonna do a take on refined fried chicken.
09:04What's the special herbs and spices you're gonna use then?
09:07I can't tell you.
09:08Oh, don't give me that.
09:10Unfortunately.
09:11You have to tell us.
09:11Unfortunately, you're gonna have to tell me.
09:12I've got some cumin, some espalette pepper,
09:15some ground ginger,
09:16a little bit of cinnamon,
09:17and some smoked paprika.
09:19So you would serve a dish like this in your restaurant?
09:21Yeah, for sure.
09:22Normally in a burger,
09:23so this is something a little bit new.
09:25I've got to say, Ben,
09:26I'm really looking forward to this.
09:27In fact, I hope it's finger-licking delicious.
09:32Yeah, I can just imagine Marcus and Monica
09:35both at a chicken shop after a long day in the kitchen.
09:42I think this is gonna be, you know, a fun take on fried chicken.
09:46We've got a chicken fat mash.
09:48Yes, please.
09:49Braised carrot,
09:51crispy chicken skin,
09:52and a malt gravy.
09:54It definitely sings off delicious.
09:58I don't want too much of the mashed potato.
10:00I want to taste the chicken fat running through it.
10:03Ben is making a chicken gravy,
10:04but he's using a malt ale,
10:06so you need to be very careful in the reduction of that,
10:08because it can go quite bitter.
10:10That's the one flavour that concerns me the most about this dish.
10:15Originally from New Zealand,
10:1728-year-old junior sous chef Patrick
10:19now works in a two Michelin star kitchen in London.
10:23After an absolute disaster in the skills test...
10:27That is raw egg white.
10:28You're out of practice in the pastry department.
10:31He pulled it back with a knock-out venison dish,
10:34elegantly presented,
10:36and packed with flavour.
10:39Delicious plate of food.
10:41Thank you, chef.
10:42Coming from a Michelin background,
10:44dishes are tried, tested, and perfected
10:45before they make it out onto a menu to the guests.
10:48So, invention test.
10:49It's a different experience for me.
10:51But look, I'm a chef at the end of the day,
10:53I've been cooking for long enough,
10:54so I should be okay.
10:57You're now cooking in the quarter-final.
10:59How are you feeling?
11:00I'm feeling good now.
11:02Obviously, I was very, very scared coming in,
11:04but now I've got something in my head
11:07that I'm feeling a bit more confident.
11:08I'm doing a classic French Blanquette sauce,
11:11so loads of white wine in there,
11:12slowly reducing.
11:13I'm going to finish it with creme fraiche and cream,
11:15something nice and rich on the plate.
11:17Then I've decided to do a Mousseline
11:19with the cooked chicken livers,
11:21some fondant potatoes,
11:23a bit of Swiss chard.
11:24So I just went for classic safe flavours,
11:27and now I'm trying to get them all onto a plate
11:29in a beautiful way,
11:30something a bit different.
11:31What is it about the classics that you love doing?
11:33Everyone's familiar with classics,
11:35you know, in a challenge like this,
11:36I wanted something familiar.
11:37I didn't want to be stressing out
11:38or put myself out there too much.
11:39I'm definitely playing it safe today,
11:41but I think the skills and the different elements
11:43to this dish is going to be enough to impress you guys.
11:45I hope so anyway.
11:46Patrick, do it justice.
11:47Good luck.
11:48Thank you, chef.
11:51Patrick's going classical.
11:52Chicken thigh, which is boned out,
11:54stuffed with livers and anchovy musseline.
11:56He's now rolling that and tying it up.
11:58Patrick's going to make sure
11:59that he seals the chicken thighs nicely
12:01so the filling of the musseline doesn't spill out.
12:04We've got a potato fondant.
12:06It needs to be melted in the mouth,
12:07full of butter and deliciousness,
12:08beautifully coloured on the outside.
12:10And I really love the sound of that Blanquette sauce.
12:12Lots of flavour of the chicken bones
12:14and the chicken skin and the herbs.
12:16But, of course, white wine, pastels,
12:18and then finished with cream.
12:20Monica and I both know what a good Blanquette sauce is,
12:23and when you mention that on a menu,
12:25we're looking for big flavour.
12:28Ten minutes remaining, OK?
12:30Ten minutes for your ultimate chicken dish.
12:35Definitely getting there.
12:36All of my elements are kind of here,
12:37so now it's time just to work out how to plate it up.
12:43Ben, I think the Colonel will be proud of these.
12:47Very nice.
12:48Thanks, Chef.
12:55Right, Chefs, you've got five minutes left.
12:56If you're not plating,
12:57you need to start thinking about it pretty quick.
13:06That's burnt. Don't look at that.
13:10This looks a little hectic.
13:11Yes, I'm sorry.
13:12You all right?
13:13Oh, gosh.
13:14You're going to make it? It's just...
13:15You've still got time.
13:16Yeah.
13:17You've got four minutes left, Georgia.
13:18Four minutes is a lifetime, isn't it?
13:33Right, Chefs, step back, stop cooking.
13:35Time is up.
13:41Polly, come and join us.
13:46Demi-Chef de Parti, Polly, is serving a pan-fried chicken thigh,
13:51topped with crispy enoki mushrooms,
13:54sitting on a bean and pancetta ragout
13:56with onions, chicken livers, chicken heart,
13:59and a herb oil.
14:02Polly, nice presentation.
14:04A tad bit on the rustic side,
14:05but I think it can be like that when you're making a ragout.
14:15The ragout itself is creamy.
14:17You've got the beans, there's a little bit of pancetta.
14:19You have used the offal, which I commend,
14:22and I like the way the chicken thigh is cooked.
14:25I do feel, though, that you could have done a whole lot more
14:28to really elevate the chicken bits that you chose.
14:31Bring some of your personality into it, Polly.
14:34Don't be afraid to just try something different.
14:38I think the ragout is delicious.
14:40I love the way you brought the offal into that.
14:43Enjoying the herbs.
14:44I like the texture of it.
14:45The beans, there's not too many.
14:47Good, good sauce.
14:48I'm enjoying that.
14:50If there's just one area that I think you could have worked on
14:52and improved with the thigh itself,
14:54I think you could have flound it out, put something through it,
14:57maybe rolled it up, get a bit of a roast into the oven.
14:59Let's start punching above our weight, shall we?
15:05It went all right, yeah.
15:07Could have been a lot worse, I think.
15:09It was like a B, you know.
15:11I could have gotten an A, but, you know, I'd take a B any day.
15:19You look nervous.
15:20I am.
15:21I am not very happy with what I've produced.
15:24Why?
15:25I just feel like I let the nerves get the better of me.
15:29Junior sous chef Georgia has made ravioli parcels filled with chicken liver parfait.
15:35served with shredded chicken thigh, a chicken herb and garlic ragu, mushrooms, peas and grated Parmesan.
15:51Georgia, I think your presentation is actually a representation of how you are feeling.
15:59You've made lovely ravioli parcels and then sort of hid them underneath everything so that you were almost unsure you
16:06wanted us to find them.
16:07But the pasta making, spot on.
16:09I like the idea of the pulled chicken thighs, but maybe put them under the pasta so they're not drying
16:16out on top and they're soaking up all this wonderful sauce.
16:20It's creamy.
16:21It's delicious.
16:23The chicken liver parfait in the ravioli is absolutely fabulous.
16:27It's got a lovely parfait pate style farmhouse flavour, which I love about chicken livers.
16:32I'm surprised you got that made in such a short period of time to that quality.
16:36Start putting the doubt to one side, because this is a good cook in you.
16:40What we need to see now is you just sort of start to flourish and stop worrying.
16:44I'm just...
16:45Get on with it.
16:45Yeah.
16:47At the end, I'm quite happy I got a plate of food up because I didn't look like I was.
16:53God, it's so hard to do it in the time.
16:56And it's just that panic that builds up and I'm shaking the whole time.
17:01Well done, mate.
17:02Is something good?
17:03Yeah.
17:04Better than I thought.
17:06Good, good.
17:07Ben, come up and join us.
17:10Head chef Ben has cooked spiced fried chicken,
17:13crispy chicken skin,
17:15sautéed chicken heart,
17:17maple glazed carrot,
17:19chicken fat mash,
17:21and a malt gravy.
17:23Ben is possibly the fanciest fried chicken I've seen served up.
17:34Carrots are sweet, beautifully cooked.
17:36Your chicken skin is crunchy.
17:38Your chicken thigh is crunchy.
17:40I think you could have been braver than this.
17:42I think you could have gone a little bit further on those spices and really let them sing out
17:48and done something really interesting with a barbecue-y type of spicy sauce going on the side.
17:53The fried chicken is so crunchy.
17:57The chicken fat mashed potato is delicious.
18:02I actually just enjoyed a few spoonfuls of that before I even got to the crispy chicken.
18:05Your sauce, which you really reduced down, it's almost like an intense chicken gravy with mash,
18:13and it's just delicious.
18:14But the hearts, mine are quite undercooked.
18:18Have you done anything that blowed me away?
18:20Well, not really, but I'll happily finish the rest of this, minus the hearts.
18:27So, a mixed bag, but my head's knocked down.
18:31It's a tasty plate of food, so I'm not too disheartened.
18:38Finally, it's junior sous chef Patrick.
18:42He's cooked a chicken thigh stuffed with a farce of chicken liver, anchovy, lemon zest, and Swiss chard,
18:49with fondant potatoes, pan-fried leeks and asparagus, finished with a blanquette chicken sauce.
19:04Patrick, I'm kind of wondering where the rest of your chicken is.
19:06There isn't enough of it.
19:08There isn't enough of the filling.
19:10I think you could have been braver.
19:12There was so much more of the chicken that you could have used on this dish.
19:16The sauce is rich chicken flavour.
19:18You've reduced it down, so much wine in there, and then a bit of sharpness from the creme fraiche.
19:23It's delightful, and I think it's the most flavoursome thing you've got on this plate.
19:28You could have done with a touch more colour underneath the fondants, but overall they're beautifully cooked.
19:32The leek is clean and washed and delicious.
19:35But I have to say, your sauce is sensational.
19:38It's the star of the plate without a doubt.
19:42Without the sauce, I don't think it would have been a very good dish in their eyes.
19:46I would have definitely done something different given the chance again.
19:49So there's always things to improve, and you're never ever going to put a dish up that you're completely happy
19:54with, I don't think.
19:57Invention test. It pushes you. There's no two ways about that.
20:01Listen guys, all four of you, take on board the criticism that we've given you. Build on it.
20:06Next time you're in this kitchen, you're cooking to keep yourselves in the competition.
20:10Chefs, why don't you go and take a break, because what's coming up next is massive.
20:24Great challenge for our chefs. Great skills on show, but I want to see more confidence.
20:28I want to see our chefs step out of the safe zone and take some risk.
20:32Four very different styles. All interesting.
20:35But I think all four chefs need to just take it up another notch.
20:44Welcome back into the kitchen. Good to see you.
20:47Welcome to your Critics' Round.
20:48One of the biggest moments of your career.
20:51You're all cooking for a place in Knockout Week.
20:53There's a lot at stake today.
20:56Not only are you cooking for Monica and myself,
20:58you're going to be cooking for Leila Kazim,
21:03Xanthi Clay and Jay Rayner.
21:07Three of the biggest food writers and critics in the country.
21:11Our critics are looking for the next shining star.
21:14So take this as a massive opportunity to show them how good you really are.
21:20At the end of this, sadly, one of you will be leaving the competition.
21:25Two courses in one hour and 15 minutes.
21:29I wish you the best of luck.
21:31Off you go.
21:39Yeah, I'm a little bit nervous. I'm excited.
21:41A real range of emotion.
21:43I've got a fair amount of work to do.
21:44I just want to make sure I'm not rushing about at the end.
21:48Get my head down. Get it all done.
21:52Big day, a lot of pressure.
21:53Excited though, you know, it's not often you get an opportunity
21:56to cook for people quite prestigious like this, you know.
21:59It's exciting.
22:03Going into this round, I think I've got a little bit to prove.
22:06The last round didn't go as exactly the plan as I hoped.
22:09So let's just make sure my stuff comes up perfect
22:11and, yeah, hopefully it's enough.
22:16Hey, Patrick.
22:17How are you feeling cooking for our critics today?
22:20Good.
22:20Excited to see what I can do.
22:22So today I am serving, to start a white asparagus dish
22:25with lado de colonnata, crispy pan cheddar crumb
22:28and vanjoen and comp de sauce.
22:32To follow, I am doing a take on a chowder.
22:34It's one of my dad's favourite dishes,
22:36something I've sat beside him in plenty of pubs in Ireland,
22:39where he's from.
22:40So it's a dish close to my heart.
22:42I try to reinvent it and, you know, upscale it in a way.
22:45So I've used gurnard fish, something that you often see
22:48on a plate in restaurants.
22:50It's the sort of fish that you're cooking,
22:51you're crushing it up in your bisque, your classic bisque.
22:53I get that, but I think it's a beautiful fish.
22:56It can be amazing.
22:57And I'd love to show that these cheaper fish,
23:00they're amazing to work with as well, you know.
23:01We don't just have to use them for soups and stocks
23:03and things like that.
23:04How's that fish cooked?
23:05I'm going to sous vide it.
23:07It'll just be lightly poached at 56 degrees
23:09for about 12 minutes.
23:10OK.
23:11Yeah, hopefully that comes out with the perfect cuisse
23:12and I'll just dress that nicely on the plate.
23:15I love the sound of your menu, Patrick.
23:16It's got some really interesting twists
23:18that I'm certainly looking forward to.
23:19Makes the two of us.
23:20Good luck.
23:21Thank you, chefs.
23:24A lot to do today.
23:25It's going to be a big push
23:26to get these dishes ready for the judges.
23:30Patrick's first course is white asparagus,
23:32flavours of prosciutto crumbs
23:34and ladeau de colonnato, pork fat,
23:36which has been aged and spiced.
23:39A very classic French inspired this year
23:42and I do like the sound of it.
23:43He's going to make sure the white asparagus
23:45is cooked through properly.
23:47White asparagus needs more cooking
23:48than your typical greens.
23:51What an interesting sauce,
23:52a compte and vanjeune sauce,
23:54so salty, cheesy flavouring,
23:55and of course the vanjeune,
23:57which has got its own sweet notes.
23:58Real big flavours going on here.
24:01He's basically putting the cheese into the sauce,
24:02letting it just gently melt away.
24:05Interesting combinations.
24:09Patrick's main course is using goerner,
24:11one of his favourite fish.
24:12It's a fish that you normally use
24:13for making a lobster bisque.
24:14It's got big flavour
24:16and it's nice to see it being used.
24:18You've got to scale it properly,
24:19you've got to skin it well
24:20and you've got to make sure
24:21there's no bones inside.
24:23Then he's got some beautiful shellfish.
24:25He's got cockles, he's got mussels
24:27and he's got razor clams.
24:28He's using the stock of those three shellfish
24:31to make his chowder.
24:32So he's using absolutely everything young.
24:34I think that's great.
24:38Food always tastes better
24:40when there's a meaning behind it.
24:43It's so much easier to make something taste amazing.
24:46When you are cooking with some sentiment
24:48and some love, that's what I'm doing today.
24:50That's it.
24:51That's all I'm focusing on right now.
24:55Polly, cooking for critics,
24:57something you've done before?
24:58Yeah, we've had critics in before
24:59and, you know, I usually see the head chef sweating.
25:03All you've got to do is just cook some nice food
25:05and you should be OK.
25:06Yeah, that's simple, that easy, you know.
25:08Speaking of which, what are you cooking for them?
25:10For starters, it's a take on my grandma's famous
25:13cheese and potato flan.
25:15So I'm making the inside of it as she would make it,
25:18but then I'm just going to put it in the espuma
25:20just to aerate it a little bit,
25:22give it a nice texture with some pickled samphur
25:26and a beautiful seared scallop on top.
25:29So the centrepiece of the dish is the scallop
25:31with the potato and cheese flan-flavoured sauce.
25:33Yeah.
25:34My second dish is inspired by my girlfriend's Lebanese.
25:38So I've got some beautiful Lebanese flavours coming through.
25:41So I've got seven-spice lamb rack
25:44with garlic lebanais, sumac marinated courgettes.
25:47I'm doing a pomegranate molasses jus,
25:50so I'm trying to get that on as quick as possible.
25:53Does your girlfriend know that you're cooking this dish today?
25:56Yes, she does.
25:57She's tried it, she loves it, so I've got her authentic approval.
26:01Another person to please, then.
26:03So you've got Nan to please, girlfriend to please, us to please...
26:06No pressure.
26:07..three critics to please.
26:08Yeah, no pressure.
26:09That's a big day.
26:13Holly always cooking with a smile, love it.
26:16Doesn't matter how much the pressure is on her,
26:18she keeps it positive.
26:20Holly's first course, a flavour memory
26:22that she used to have with her gran.
26:23You've got this lovely combination of cooked potatoes in milk
26:27with comte cheese, cooked down, mixed up into the blender.
26:31She's going to be serving it aerated.
26:33But the base of this dish is the scallop,
26:35beautiful scallops which she's pan-frying.
26:37These are like XL scallops.
26:39These are monsters.
26:40So, they'll be good.
26:42It'll be nice.
26:45It's all about getting the correct pan temperature,
26:47putting them in at the right time,
26:49and making sure that they're turned and seasoned at the right time too.
26:52Sampha in vinegar.
26:54I like the sound of that.
26:54Basically, it's a salty green vegetable.
26:57It's delicious.
26:57And I think it'll be a lovely complement
26:59to that rich sauce as well.
27:03She's using a seven-spice mix to marinate her lamb rack.
27:06Holly's cooking the lamb rack on the bone,
27:09so she's quite a bit of layer of fat on that, which is wonderful.
27:12She's got to make sure that it's seared and rendered down nicely.
27:16And I want to taste the Lebanese seven-spices
27:19running through the lamb rack.
27:21And then we've got a molasses choux.
27:24Be very careful with pomegranate molasses.
27:25It can be very, very sweet.
27:28Polly's making a garlic leavener,
27:30so it's drained yoghurt and flavour of garlic.
27:33It's got to have a good body.
27:41Ben, what are you cooking for our critics today?
27:43For my starter, I've got green asparagus,
27:46pickled white asparagus, Jersey Royals,
27:49a brown butter, hollandaise and ham on Iberico.
27:51Nice!
27:52What is your second dish?
27:53Pan-roasted lamb rump with spiced aubergine puree,
27:56sheep's milk yoghurt, mint dressing,
27:59hazelnuts and bulgur wheat, and a lamb sauce.
28:01What's inspired these dishes?
28:03It's just food I like to eat.
28:04I think it's delicious, it's seasonal,
28:06and, yeah, hopefully you guys think the same.
28:08So you're cooking food that you're confident about,
28:10you're doing something that you love, you believe in,
28:12and that's what it's all about today, yeah?
28:14Yeah, I'm a chef who's worked predominantly in pubs.
28:16I don't think it's a brush to be tarred with,
28:17I think it's something to celebrate.
28:19So, yeah, here to represent all of our pub chefs.
28:22Refined pub grub, could we say?
28:24We can say that.
28:27I've had elements of both these dishes on my menus before,
28:29but never as a whole.
28:31You could say I've designed it specifically for this round,
28:33the critics' round.
28:35These dishes are delicious,
28:36and they'll work as long as I get them right.
28:40His first course is all about asparagus.
28:41This is going to be about good cookery of the white and the green.
28:44They're both very different.
28:46The white asparagus is pickled,
28:48and the green one is being cooked in butter,
28:50so different textures.
28:53Ben is making hollandaise, but using brown butter,
28:55so it's going to have a wonderful nuttiness to it.
28:58Our critics, I guarantee, will have tasted these flavours before.
29:02Ben has just got to push it to new heights.
29:06Ben's main course is lamb rump.
29:07The key to good lamb rump is rendering the fat down.
29:10Cook can get the right temperature,
29:11but lamb rump that's undercooked is chewy.
29:13Overcooked is just not good.
29:15He's got to get it absolutely right.
29:17Beautifully pink and beautifully tender.
29:20The aubergine, you've got cumin, you've got sumac,
29:23and that's going to be roasted in the oven.
29:24So you really want to get a slow cook
29:27because you want those flavours to be absorbed by the aubergine itself.
29:31The mint dressing is a lovely addition.
29:33I like the sound of that.
29:34It's the mint and vinegar flavour
29:36is what makes the mint sauce really work with lamb.
29:42Always I am a bit too ambitious.
29:44I always give myself a bit too much work.
29:47It's probably something I need to learn to cut back on
29:49because it is hard to get it all done,
29:52but if you can, I think it's worth it.
30:00Hello, Georgia.
30:01Hello.
30:02How are you doing?
30:03I'm OK.
30:04A lot of work to do.
30:05Well, that was your choice, not ours.
30:07I know.
30:08Self-inflicted.
30:09Yeah.
30:10Tell us, what are your dishes?
30:11For my main course, Iberico pork with romesco,
30:16patatas bravas but without the bravas sauce,
30:18I'm doing aioli instead and crispy ham.
30:21What inspired that?
30:22So my parents are still in Spain
30:25and so I've spent a lot of time going out there enjoying holidays.
30:28Sounds wonderful.
30:28What's your second dish?
30:30My dad's called it a G's cake because my name at home is G,
30:34so G's cake is my version of a cheesecake.
30:37Right.
30:38Yeah.
30:40Georgia's G's cake.
30:41Yes, with goat's cheese and abricots.
30:44I've done some rosemary shortbread.
30:46So, family favourite, especially Cajun dessert?
30:49It's kind of a new dish that I created for the competition
30:51but it has become a family favourite.
30:53My family ate it yesterday and they really enjoyed it.
30:56You're now cooking for the critics.
30:58You want to stay a bit longer?
30:59I'd love to stay longer, I really would.
31:01It's been a dream to be on the show so far.
31:03I've watched it since I was a kid.
31:04Always found the judges a bit scary but actually in real life,
31:07you're not too bad.
31:08I'll take that.
31:09Yeah.
31:10We're so not scary.
31:15Georgia's dishes sound great.
31:17We have an empirical pork main course.
31:20One of the best porks there is out there.
31:21That's just going to get seared in the pan, rested and then carved.
31:26Some spring onions which is blanched
31:28and then she's going to char them to get that lovely barbecue flavour.
31:33The romesco sauce is what's going to bring this dish together.
31:36She's making them with grilled red peppers,
31:38got almonds running through there and some paprika.
31:41We've also got garlic aioli.
31:43I suppose my question is,
31:44are these two big flavours going to be clashing on the plate?
31:48I'd love to take off Georgia's cheesecake.
31:51Cheesecake.
31:53Shortbread biscuits are going to be light and crumbly.
31:55We've got lemon, cardamom and rosemary going into the poached apricots.
31:59So some really interesting flavours there.
32:01Apricots are real soft stone fruit.
32:03Be very careful.
32:04You don't want to over boil them.
32:06You don't want them to be breaking down into mush on the plate.
32:13Chefs, you have 15 minutes until the first course is due to be served.
32:17Wait.
32:23It's my first time as a critic for MasterChef The Professionals.
32:27I'm super excited to be seeing these new chefs,
32:32the up and coming generation, showing us what they can do.
32:37My interpretation of a good plate of food is one where I am still eating
32:43and the other two are talking.
32:45It's when you can't put the knife and fork down.
32:50What I'm looking for today is cooks to prove that they deserve to be here.
32:57I want to have a nice time and they need to be thinking about that.
33:01Here's to some delicious food.
33:03Cheers.
33:04Welcome, Dante, as well. Cheers.
33:06Nice to have you.
33:07Nice to have you.
33:10Patrick, you've got five minutes for your first course.
33:12Yeah.
33:13White asparagus, lardot de colonnata, prosciutto crumb,
33:17and a comte-en-vin-jeune sauce.
33:20So for me, asparagus needs to be soft.
33:23Not floppy, not watery, but definitely tender in the mouth.
33:27No crunch.
33:30The lardot de colonnata is the back fat of the pig that's been cured.
33:34It should be so thinly sliced that when it's laid over warm asparagus,
33:38you can practically see them through it.
33:42That's your crumb?
33:43Yes.
33:44Smells great.
33:46Sauce?
33:47Yes, coming walking sauce now, Chef.
33:50I'm also super excited about the sauce.
33:54Vanjeune is this kind of French version of sherry, and I think it could add real depth and bring exciting
34:01new flavours to the dish.
34:03Are you happy?
34:04I think so. I got there.
34:05Off you go. Look them in the eye.
34:06Yes, Chef.
34:07Off you go.
34:12Hello.
34:17So today I've cooked you guys white asparagus.
34:20On top is a thin sheet of lardot de colonnata.
34:23Underneath the sauce there, you have crispy pancetta crumb, finished with a vanjeune and comp de sauce.
34:29Smells amazing, Patrick.
34:30Thank you, guys.
34:31Hope you enjoy.
34:32Thanks.
34:40I admire this rather than love it.
34:42Patrick's sauce, you can taste the ingredients that are in it, but it is a very light foam.
34:49It's not as cheesy, not as rich as I was hoping for.
34:52I appreciate the cooking of the asparagus, but I have to say I was hoping for more ham to give
34:59me that porky saltiness.
35:01The sauce with the asparagus, I think this is working really, really well.
35:06I might have cooked the asparagus fractionally longer, but it's pretty damn good.
35:15The asparagus is nicely cooked.
35:17I don't mind.
35:18It still has a bite to it.
35:19But Patrick has been a bit timid on how much he's putting on the plate.
35:23More of that lovely crumb and more of the conte running through the sauce.
35:28Love the idea.
35:29I love the concept.
35:31But I have to say, I like the sauce to have more body.
35:33It's not hitting the right notes.
35:38Patrick, you've got 15 minutes till your next course.
35:40Yes, chef.
35:42How's that going, Art?
35:43Looking good.
35:46So the challenge with Patrick's chowder is the cooking times.
35:50Because razor clams, mussels and cockles, if you overcook those, it's rubber band time in the mouth.
35:58That's the leek disc, is that right?
36:01Yes, chef.
36:05So we've got razor clams, we've got the mussels and we've got cockles as well.
36:08Yes, chef.
36:09OK.
36:10OK, you've just got to get the chowder into the jugs, yeah?
36:12Great.
36:14The fact that Patrick has put chowder in inverted commas does indicate that he's got some plans.
36:21So it's a chowder, but not a chowder, maybe.
36:24This is a creamy, deep, seafood stew, and I couldn't imagine any other way to make it.
36:31Right, that's it, you're done?
36:32Yes, chef.
36:32Right, let's get going.
36:44For my main course, I've served you a gurnard chowder.
36:47On the top, I've done a disc of leek, and I've garnished that with some mussels, you've got some cockles,
36:53and razor clams.
36:54On this side, you have the chowder sauce.
36:56Hope you guys enjoy.
36:58Thanks so much.
37:03I'm not sure I've ever seen such a pretty chowder.
37:08That was a push, man.
37:10Time flew.
37:12So, yeah, I mean, it's a waiting game now to see what they say.
37:18Creamy, it's rich, there's acidity, there's depth.
37:20I mean, really, that's fantastic.
37:22I would happily, you know, can I have a pint of this, please, and a table in the corner.
37:26I am enjoying this so much.
37:30The chowder sauce is just sublime, so deep, beautiful consistency.
37:36The gurnard is just perfectly cooked, just flaking away, just opaque.
37:42This just makes me wonder, why do we not eat gurnard more?
37:45This is an absolutely spectacular bit of fish, and the whole thing is just dreamy.
37:52That gurnard's actually quite surprised me.
37:54That's a delicious piece of fish.
37:55The chowder sauce has got warmth from the ginger.
37:58Patrick has managed to really pack it full of shellfish flavour.
38:01It's a good-tasting plate of food here from Patrick.
38:06Polly, you've got 15 minutes before your first course, OK?
38:09Yep.
38:09Going to be on time?
38:10Yeah, looking good, chef.
38:12So, Polly's starter, she's got a premium ingredient there in the scallop,
38:16and that can do lots of the heavy lifting, but you'd better cook it correctly.
38:20How are your scallops looking?
38:22Scallops looking good.
38:23I've still got that nice, translucent-y centre to them.
38:26Love sand-fi, got the salty salinity of the sea.
38:33This is Nana's secret sauce.
38:35Yeah.
38:37It's not coming out.
38:39Shake, you're a good shake. Shake, shake, shake.
38:42Well, people tend to roll their eyes at foams.
38:44They think it's a chef-y thing.
38:46They can be lovely, but they have to be done well.
38:50Like, nothing is...
38:51It's jammed somehow.
38:52Maybe just open it and empty it into a bowl and...
38:54I can try to spoon it.
38:59OK.
39:00What's left to go on?
39:01So, just this panko crumb.
39:05Happy?
39:06Yeah, happy it's out now.
39:08Right.
39:08Off you go.
39:09Make Nana proud.
39:13Hello.
39:19So, today I've cooked a potato en comp de cheese foam,
39:24a seared scallop with bernoisette panko,
39:28and underneath is pickled samphur.
39:30Hope you enjoy.
39:40It's very accomplished.
39:42The samphur, in particular, is really brightening the dish.
39:45I love that charring on the scallop.
39:48Yeah.
39:48Very, very comforting.
39:50I love this.
39:52That foam is actually a really thick whirl of potato conté sauce,
39:57and then you get this little bright pinprick of acidity from the samphur.
40:01I think it's delicious.
40:02My favourite thing on this plate is the crumb, because it's salty, it's lemony, and it's adding texture.
40:11The sauce is rich and thick.
40:14The scallop is sweet and delicious.
40:16I love the way she's caramelised them on the outside.
40:18And I love the pickled samphur underneath.
40:21I love this.
40:22This is Polly's personality on the plate.
40:27Right, Polly, 15 minutes for your next course. Are you going to be on time?
40:31I hope so.
40:34Polly's main is Lebanese seven-spiced marinated lamb racks.
40:38I love this stuff.
40:39This is bliss for me.
40:43She just has to make sure she cooks that lamb perfectly.
40:46I'd love to see a bit of fat on it, which has been crisped.
40:49Lebanese seven-spices.
40:50I need to taste them.
40:51You can't be shy with this stuff.
40:54Courgettes, very tricky vegetable to get right.
40:56Hope they're not soggy.
40:58Nobody loves a soggy courgette.
41:01I want a lot of garlic in my yoghurt.
41:03I want loads of herbs in my salad.
41:06And then we've got a lovely pomegranate molasses hue,
41:09which will bring sweetness and acidity to the whole thing.
41:14It's got a lot of separate things to get right,
41:17so I'm hoping every single one of those is bang on.
41:25Here again.
41:28I love you. Thank you.
41:31For main course, I've cooked you Lebanese seven-spice lamb rack
41:35with sumac-marinated courgettes,
41:39garlic lebne,
41:40with a herb salad dressed in zate,
41:43and a pomegranate molasses hue.
41:47Cheers. Thank you.
41:52It is more nerve-wracking when you cook personal dishes.
41:55It's got a lot of sentimental value,
41:57so I don't want them to not like it.
42:00The lamb looks a beautiful pink,
42:03and I love how the lab-nare is in these little teardrops of courgettes.
42:11The lamb is cooked how I like it.
42:14My only thing is, is I need more of that spicing.
42:17The lamb for me is perfectly cooked.
42:19I don't have a problem with the spicing.
42:21It was pretty robust on mine.
42:23I sipped this sauce, and by itself, overwhelming,
42:26but actually on the plate, I thought it softened.
42:28The courgette is not soggy. Hurrah!
42:31It's just a raw marinated courgette, and that's delicious.
42:36I love the presentation of Polly's lamb main course.
42:39You can taste the spice, the sauce is sweet on its own,
42:42but when it comes together, it's fabulous.
42:45I think that's knockout.
42:47About ten minutes for your first course, OK?
42:49Yes, Chef.
42:52How are we looking, Ben?
42:53Really good. Just about to plate up.
42:55OK. Well done.
42:57Ben's starter sounds delicious.
43:00I'm wondering if it's going to be green asparagus
43:03or white asparagus.
43:04Me, I'm all about green asparagus.
43:07So, you've got two types of asparagus.
43:09The white asparagus is pickled,
43:11and the green cooked in butter.
43:13Yes, Chef.
43:15Jersey boils.
43:16I'm kind of hoping they're just going to be steamed,
43:18because I think that, with the brown butter hollandaise,
43:21would be absolutely delicious.
43:23Hollandaise is a lovely thing.
43:24The challenge is to make sure it doesn't split.
43:28So, just finishing it with your marigold leaves, and off you go?
43:31Yes, Chef. Just apple marigold and then done.
43:33OK.
43:34Are you happy?
43:36Yes, Chef. Really happy.
43:37Good luck.
43:41Hi, guys.
43:44Cheers.
43:44There you go.
43:47So, you've got, for starter, pickled white asparagus,
43:50cooked green asparagus, brown butter hollandaise,
43:53apple marigold, Jersey royal potato, and ham on Iberico.
43:57Cheers.
43:57Cheers. Thank you.
44:04So, this has got a real brunch vibe about it,
44:07but the flavour is so seductive.
44:09It's really delicious.
44:11The potatoes are exactly right,
44:13and the flavour of the hollandaise and the ham together
44:16is just amazing.
44:18That white asparagus is kind of the star of the show.
44:22I'm loving the crunchiness of it.
44:24The potatoes are so nicely done, lovely and soft.
44:27It's a classy dish.
44:28A whole bunch of ingredients
44:30that sit in each other's company very comfortably,
44:32and he certainly knows how to make a hollandaise.
44:34It's frothy and it's rich,
44:36and it brings everything together.
44:39Loving the white asparagus.
44:41Green asparagus is delicious.
44:42Potatoes have got a lovely Bernoisette finish to them.
44:45If anything, cover it with the rest of that sauce completely,
44:49because it's all working so well.
44:51He is about rustic, delicious pub food,
44:55and that's what we have from Ben.
45:00Ben, how's your lamb?
45:02It's a little bit under, yeah.
45:04Under?
45:04It's still going meh.
45:05What are you going to do?
45:06I need to cook it, but I've run out of time.
45:09Is that not a pan that's needed?
45:10That's raw.
45:11Have you got butter or anything floating?
45:13No, I do.
45:13Come on, let's go. You know what to do in a kitchen, chef.
45:15Yes.
45:16Switch on.
45:18I want my lamb rump.
45:20Medium rare.
45:21I don't want it rare, rare.
45:23It shouldn't be still sort of wobbling in the middle.
45:26I just want it pink.
45:29How's it looking now?
45:30Cooked.
45:31Good to go?
45:32Yeah.
45:32Let's go.
45:33Reading this, I just love all of it.
45:35Lamb's one of my favourite meats.
45:37Aubergine, one of my favourite vegetables.
45:39Sheep's milk yoghurt.
45:40Bulgur wheat salad for texture.
45:46The real challenge here is the lamb sauce.
45:49They really do not have a lot of time out there,
45:51so I'm hoping Ben has come up with some great plan
45:54to produce a really deep lamby jus.
45:58Right.
45:59Take a breath.
46:00All right.
46:00You're done.
46:01It's done now.
46:02Off you go.
46:02Well done.
46:04That was stressful.
46:06Yeah, he's not happy.
46:08No.
46:08Rightly so, though.
46:10Hello.
46:14So you've got lamb rump, hung sheep's yoghurt,
46:18spiced aubergine puree, bulgur wheat,
46:21lamb sauce and mint dressing.
46:24Lovely.
46:24Cheers, thank you.
46:25Thank you, thank you.
46:30Oh.
46:32I messed my lamb up.
46:34Just, yeah, just disappointed.
46:36Just needed another ten minutes.
46:39And such is life.
46:41It's not quite working for me for a number of reasons.
46:44The sheep's milk yoghurt is under-seasoned.
46:48The bulgur wheat is just kind of really one-dimensional.
46:52The lamb itself, I could have done with more char on the outside,
46:56and it's just really under-seasoned.
46:58The central item, which is this lamb rump,
47:01the cooking's just not worked.
47:03On one end, mine's completely overdone.
47:05On the other end, it's rare too under.
47:07The best thing is this lamb sauce,
47:09which has a kind of molasses caramel flavour to it.
47:13It's deep and it's rich.
47:14I rather love the nubble of hazelnuts,
47:17but the aubergine puree definitely needs more punch,
47:20more flavour.
47:21Whether it's MasterChef professional standard,
47:24I'm not sure.
47:26Lamb, quite clear, wasn't cooked.
47:28He sliced it, finished it off in the pan,
47:31just about there.
47:32You've got your mint puree that I'm not getting much mint from.
47:34It's not hitting the right nose for me.
47:36I like bulgur wheat, and I think it's quite nice with the hazelnuts,
47:40but the mint dressing, I can't even taste it.
47:43And the aubergine isn't cooked properly.
47:45There are issues with this.
47:50Georgia, is it all going to plan?
47:53Just about.
47:55The sauce looks incredible.
47:57Vibrant colour.
47:59Georgia's main dish sounds absolutely delicious.
48:03We've got Iberico pork, which is very full-flavoured
48:06and often cooked to rare, which is unusual for pork.
48:09So we'll see how she cooks it.
48:15Oh, roast spots as well.
48:17They look great.
48:18They do look good.
48:20I want some nice potatoes, please.
48:23I want them fried.
48:23I want a nice colour on the outside.
48:25It feels quite rich with a romesco sauce and patatas aioli,
48:29as well as that pork, which can be very rich.
48:32Just hope it's not overwhelming.
48:34Off you go.
48:35Thank you very much.
48:36Tell them what it's all about, Georgia.
48:37I will.
48:41Hello.
48:42This is very surreal.
48:49You're welcome.
48:50So we've got some secreto Iberico on a bed of romesco,
48:54spring onion that's been torched,
48:56some roasted red pepper,
48:58and then on the side you've got some crispy rosemary potatoes
49:01with aioli and crispy jamon.
49:04You're very welcome.
49:04I really hope you enjoy it.
49:09This is a happy-looking plate of food.
49:12Wow.
49:18That is a fantastic romesco.
49:20The peppers underneath are delicious.
49:22The cooking of that pork shoulder is bang on.
49:26And then look at these little darlings.
49:28Those potatoes.
49:29Oh, my goodness.
49:31Have you seen the crunch on that?
49:34I mean, that's just ridiculously good.
49:37And lovely with the little bits of jamon abelico on them as well.
49:42Well, I think Georgia knows how to please three critics.
49:46The aioli is what it promises to be.
49:48It's really punchy with garlic.
49:51The only niggle I would have
49:52is that there is quite a lot of the romesco sauce.
49:54I'll finish yours.
49:56If there's any left.
50:00And those potatoes.
50:01Wow.
50:02Love it.
50:05Absolutely love this dish.
50:07The romesco sauce is fabulous.
50:10I think Georgia deserves to go through
50:11just on that bowl of potatoes and the aioli itself.
50:14I think delicious food.
50:16Happy food.
50:20Okay.
50:21Dessert.
50:22Everything is going to be all right?
50:24Yes, everything is going to be all right.
50:26Okay.
50:27Georgia's dessert is called G's cake.
50:30Is it like a cheesecake with a shortbread base?
50:35Is she going to make apricot jam in the time they have out there?
50:40Good luck with that.
50:42It's got fragrance from the rosemary.
50:45It's got sweet fruitiness and lovely texture from that sesame brittle.
50:51I can't wait.
50:52So what's left?
50:53Flowers?
50:54Yes.
50:55And then the crispy goat cheese.
50:58That's the last touch, yeah?
50:59Yeah.
51:00All right.
51:00Take your two best plates.
51:01Off you go.
51:02Good luck.
51:06Hello again.
51:09I've made for you my version of a cheesecake with goat's cheese, apricots, a rosemary shortbread,
51:17some sesame twill and some apricot jam and poached apricots.
51:21Enjoy.
51:25So delightful and colourful and inviting.
51:29Oh, what a nice squidge.
51:30Look at that.
51:35It's quite a savoury dessert.
51:37So you've got that slightly savoury goat's cheese.
51:39You've got a very good biscuit.
51:40You've got the jam which gives the sweetness and the acidity.
51:44I think it's absolutely lovely.
51:46She's gone to the effort of making her own jam.
51:49You put your fork into that dessert and it all just oozes out.
51:54Which I think is so fun and playful.
51:57This little bit of fried cheese, just the most lovely counterpoint to everything else.
52:02And the little bits of thyme really worked well within the flavours.
52:05I really feel that Georgia likes to make people happy.
52:08And isn't that what it's all about?
52:11The cheesecake itself is absolutely delicious.
52:13It's got that lovely, creamy, cheesy flavour that I think is just beautiful.
52:18And the apricot jam is fabulous.
52:20That is delicious.
52:24I am so happy with how that went and to be here to cook for the critics.
52:28I think I've done myself justice, so that's the main thing.
52:36Four good chefs.
52:38Four chefs that really had to step it up for this round and they did that.
52:42Overall, I think our critics ate very well today.
52:45It wasn't without errors here and there, but I have to say it was a good cook-off.
52:50Marcus, did you have a favourite chef from today?
52:52I actually have two.
52:54Polly and Georgia, for me, were brilliant.
52:57You the same?
52:57Yes.
52:59Now, Georgia, she delivered joy on a plate.
53:02The Iberico pork with the Romanesco sauce, delicious.
53:05Beautiful cookery.
53:06I agree.
53:07Cheesecake, creamy, delicious, light.
53:10The rosemary running through, the little sablé that was melted in the mouth.
53:12And, of course, the apricot jam.
53:14Wow.
53:15Polly was wonderful.
53:17The scallop dish with nana sauce and those pickled samfers underneath.
53:21I love the spice around the outside of that lovely lamb cutlet.
53:24I thought it was absolutely delicious.
53:26It was just right for me, beautifully cooked.
53:28Absolutely great day from Polly.
53:31So, Polly and Georgia are through.
53:33That leaves us Patrick and Ben to discuss.
53:36Patrick's first dish, the asparagus dish, I thought looked great,
53:40but just didn't deliver on the wonderful ingredients that he had.
53:44The wonderful crumb with the Iberico running through it.
53:46He only put a little bit on top.
53:48The sauce with the conté cheese and the wine, it was just too delicate.
53:53But I have to say, Patrick's main course was delicious.
53:56Beautiful chowder velouté with all the lovely juices that came out of the shellfish was great.
54:01The dish was fabulous.
54:03Our critics loved that dish as well.
54:06Ben gave us the asparagus starter with the potatoes
54:09and then the nutty butter hollandaise sauce on it.
54:13Rusty but full of flavour.
54:14We both enjoyed the starter from Ben and so did our critics.
54:17Ben's main course, the lamb rump, very undercooked.
54:20They had to go back into a pan of butter and I'm glad he did that.
54:23But ours was fine. The critics were a bit of a mixed bag.
54:27The aubergine puree, it hadn't been roasted enough.
54:30And I was so looking forward to the mint relish.
54:32It lacked colour, it lacked flavour and it brought nothing to the dish.
54:36So, only one of these two chefs will go through to knockout week.
54:39Who's he going to be, Ben or Patrick?
54:43I'm not going to lie, it would be an awesome achievement to get through to knockout week.
54:47I'm not going to, you know, throw in the towel or anything like that.
54:50That's not me.
54:51I guess it depends on how everyone else done me.
54:54I have no idea.
54:55But yeah, I'll accept my fate.
54:57Whatever happens, you know.
54:59It will be what will be.
55:13Chefs, well done.
55:14Great cooking on show.
55:15It wasn't without faults here and there.
55:17But all four of you did a fabulous job today.
55:20We're very proud.
55:21Well done.
55:22As you know, we can only take our strongest chefs through to knockout week.
55:25One of you is leaving the competition.
55:28We have made a decision.
55:30And there are two chefs that we believe deserve to go straight through to knockout week.
55:37Polly.
55:38Georgia.
55:40Congratulations, you are both through to our knockout week.
55:44Well done.
55:47That then left us with a decision between Patrick and Ben.
55:55The chef that is leaving us is Ben.
56:01Ben, thank you very much.
56:03Thank you, Ben.
56:11It's a whirlwind.
56:12The master chef experience.
56:14I'm proud of myself.
56:15I worked really hard to get this far.
56:17I don't leave here with my head held down.
56:19Like I'm super proud and great opportunity and ready to go home and relax.
56:26You three are through to knockout week.
56:28Well done.
56:29Congratulations.
56:29Take a bow.
56:30Come here.
56:31Come here.
56:32Oh my goodness.
56:35Today was a rollercoaster of both emotions and feelings.
56:38You know, it was up and down.
56:40We're in the big leagues now, knockout week next.
56:42Super proud to have made it this far so far and just keep pushing.
56:46Show you guys what I got.
56:47It really does mean a lot, you know, and using like my grandma's recipes and stuff.
56:51Like there's a lot of meaning behind it.
56:53And it's great that they love the dishes, which I love as well.
56:57My girlfriend's going to scream and I can't wait to tell her.
57:00Yeah.
57:02Oh, it feels amazing.
57:03Getting through to knockout week is definitely the biggest thing that's happened so far in my career.
57:08I'm just putting everything into it.
57:09It's my life at the moment.
57:14Next time, four new hopefuls fight for their place in the quarterfinal.
57:22Oh, come on.
57:23Set, set, set.
57:24Last touches, whatever it is, it's now or it ain't going on.
57:29I can do this.
57:31It's in the hands of the gods.
57:33Mmm, just delicious.
57:35Magnificent is a word I'd use.
57:41And they're not.
57:42And they're not.
57:51I'm not.
57:51They're not.
57:51Oh, I'm not.
57:52And I'll be right back.
57:55In the middle of this.
57:56Yeah.
58:04Oh, my team.
58:06And my team.
58:08And me.
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