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00:04it's the battle for the ultimate culinary prize 48 of the country's best home cooks
00:12come 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 hundred guests are here keep going faster if this
00:55has been cooked by an amateur we all need to watch out who's got the vision the perseverance and the
01:02creativity to rise to the top let's find some future stars
01:15it's the final week of the heats and six more passionate home cooks are here to take on the
01:21masterchef kitchen but only three will make it through to this week's quarter final
01:29i knew that i would apply for masterchef i didn't think for one second i would get onto it but
01:35here i
01:35am can't believe it i'm quite a competitive person i don't think you can be a foodie if you can't
01:41cook
01:41that's just my personal opinion i'll try everything i have if it doesn't work it doesn't work if it does
01:50welcome to masterchef welcome i am sure you have daydreamed about this moment many times but now
02:00it's time to make that daydream become a reality your first challenge is your signature dish
02:09this will show us so much about you as cooks at the end of this anna and i will choose
02:18our two
02:19favorite dishes those two cooks will win an apron the remaining four of you
02:26we'll have to cook again you have an hour and 30 minutes start cooking
02:35can't stop my handshaking you're like
02:4539 year old sean grew up by the kentish coast as one of five brothers
02:49but these days he calls the shots at dinner time cooking up british classics to relax after a hard
02:55day's work i'm a plumber i deal with taps and toilets a lot of the time so i've washed my
03:01hands
03:01before i turned up today sean as a plumber you must be busy enough why are you on masterchef it
03:12was
03:12masterchef i'll go into modeling and i thought i had more chance doing this so tell us what's your
03:17signature dish i'm making a herb crusted rack of lamb with fondant potatoes spiced carrot puree and
03:24a red wine june oh rack of lamb the first fancy thing i ever ate this better be even fancier
03:31sean is
03:34going to sear off his lamb then he's going to brush it with dijon mustard cover it in a herb
03:38and parmesan
03:39crust and then he's going to bake it they're going in the oven now i expect that lamb to be
03:46golden brown
03:46on the outside and perfectly pink in the center spiced carrots they don't want to end up watery and
03:54tasteless i want to taste those spices there's going to be a lot of pepper in there nothing too heavy
04:00just enough to get a bit of a hill just need the lamb to cook in time
04:09they are cooking my grandmother breakfast dish my grandmother margherita she used to eat this dish
04:15when she was working like in the fields like in the late 70s italian-born ferdinando began cooking with
04:24his nonna margarita learning her traditional neapolitan recipes from the age of seven hoping to
04:30transport the judges back to naples because this is something that in my family like we would eat
04:39hello ferdinando hello what's your signature dish mozzarella in carrozzos it's a deep fried sandwich
04:46and inside it has scamorza which is a type of mozzarella but it's smoked then we have mozzarella in
04:52the middle which is the heart of the plate then we have smoked ham and then we're gonna have like
04:57potatoes a little bit of fried aubergine and then everything is going to be crowded with an amazing
05:02rich sicilian sauce ferdinando has an hour and a half to give us possibly the best toasty of our lives
05:14i just hope that he's given himself enough jobs to do to really show his skills
05:21let's make this work
05:24ferdinando is putting white bread into a deep fat fryer but it's okay if it soaks in too much
05:32fat it's going to be just really quite unpleasant okay 25 minutes gone
05:41today could be the day the pressure in the kitchen is going to get ahead of me enough but we'll
05:45see
05:45i'm hoping that it doesn't medical physicist andy grew up on the family farm in ballyclaire but now
05:53lives in belfast with his fiancee fellow foodie kiva where they share their culinary creations online
06:02andy hi what are you cooking for us today i'm making a irish seafood chowder with a stout and
06:09treacle wheaton bread wheaton is a very traditional irish loaf essentially like a brown bread with oats
06:17mixed into it the bread's got stout in it so it's sweet and treacly yeah wheaton bread is quintessentially
06:24irish currently using my great granny's loaf tin as well because the recipe is passed on from her
06:33the rest that's for me it is one of my favorite breads in the world to eat i was raised
06:39on this stuff
06:41it's a wonderful accompaniment to a really good chowder
06:46what is the inspiration for this i kind of started as almost my mom's sous chef so my mom
06:51is an unbelievable cook she basically taught me everything that i know i really want to showcase
06:54that in my dish today andy if your mom could have come in here today with you would she this
06:59is more
06:59my mom's dream for me to be here than it is for mine so you have to make her proud
07:04andy yeah that's
07:05my that's my main goal seafood chowder is it a bowl of soup yes but with bells on the challenge
07:12for
07:12andy is getting the prawns and the cod and the smoked haddock all cooked perfectly these are three very
07:18different items they all need different amounts of love and care and attention chowder sometimes it
07:25has flour added to it or cream it should have a little bit of thickness but it shouldn't be claggy
07:30and
07:30heavy so time has galloped past we are half way
07:44born and raised in bolton kirstie grew up cooking classic british dishes with her nan
07:50and now carries on that tradition for her partner allison and their daughter frankie
07:56my signature dish today is my take on steak rosini which is basically a fillet steak
08:04on top of a brioche crostini and the side we've got potato fondant some chicken liver pate and a red
08:13wine port and madeira jus not for the faint-hearted
08:19why this dish me my partner love a little bit fine dining every valentine's day we take it in turn
08:25to cook our meal so you've cooked this for the person you love on valentine's day multiple times i
08:32did tweaks every time that i do it she's getting chicken liver pate just to give it an extra decadent
08:41edge what's key to it butter and if that wasn't enough we have fondant potatoes we have the sharp
08:50sweetness of a walnut ketchup we've got asparagus there are a lot of different plates spinning here
08:59if kirstie's giving us fillet steak i want it beautifully seasoned on the outside a great
09:05caramelized color and perfectly pink in the center so fingers crossed 20 minutes left
09:17so i'm just like rushing to get these in and i think the judges will be able to see that
09:22i'm taking a bit
09:22of a risk 33 year old xenob uses the kitchen to wind down from her high pressure job as a
09:29digital
09:29consultant blending the flavors of her pakistani roots with european influences for an east meets west
09:36style the reason for selecting this dish is to show that i'm not just going to stick to the pakistani
09:43flavors and that i've got like a diverse skill set my signature dish is a kunafa which is a middle
09:51eastern
09:51dessert i'd describe it as a middle eastern cake which is made from the katafi pastry it has a gooey
09:58filling which is cream and cheese taffi pastry is really thin strands of pastry similar in texture to filo
10:11a good kanafi is all about texture because it is sweet and crunchy but then you have the cheese which
10:18is
10:18stodgy and sticky okay they're ready to go in
10:26that will be soaked with a simple syrup which is spiced very lightly with green cardamom rose water
10:33then we have on the side a bit of a pistachio crunch to give some texture and a saffron and
10:39pistachio ice
10:40cream saffron we love the bright yellow color of it but it can be very overpowering she needs to get
10:47the
10:47balance right because what goes in cannot be taken back out of again even the thought of this dish is
10:54making me happy i cannot wait for this amazing just following my recipe and trying to get it all out
11:02in
11:02time dahaya's cooking has been shaped by a multicultural upbringing born in sri lanka she's lived all over the
11:11world from south shields to vietnam thanks to her father's work in the shipping industry
11:16my signature dish is a passion fruit and salted caramel shoe bun i really love desserts love shoe
11:23buns and then whenever i see them i obviously have to get one so i'm just making the crackland which
11:30kind
11:30of goes on top first shoe bun of the competition oh really why shoe buns i'm just obsessed with them
11:37yeah i entered this young traders market competition tried to sell them there i didn't do very well
11:42how many did you sell honestly like the first time i did it like five and most of that was
11:48to my aunt
11:51but you kept on going yeah now you're on mastership
11:58one of the biggest jeopardies for the highest signature dish is the balance of the sweet and acid
12:03passion fruit is very tart and punchy and salted caramel is really sweet and sometimes clawing so
12:10she just needs to get that balance right i love she pastries they're so pretty and kind of ballerina
12:16like they're so delicate so that's what i'm looking for okay excellent i'll try and get that for you
12:24if she gets any of these measurements wrong it'll just look like a bad yorkshire pudding filled with
12:29mascarpone my shoe buns are currently more like hip-hop dances than ballerinas
12:36five minutes left make them count
12:42wee bit of a time issue i think just with the size of the prawns
12:46and it's not like cooking at home
12:50two minutes left you must be putting final touches on your dishes
12:55just like a minute very tight
13:01so sweet some of you are cutting it pretty fine here
13:14that's it time's up
13:18where did that go
13:21ferdinando coming up
13:24born and raised in naples it operations consultant ferdinando has made a traditional mozzarella and
13:31morza cheese sandwich layered with potatoes aubergine and smoked ham fried in breadcrumbs
13:38and coated with a sicilian tomato and aubergine sauce
13:47is this a master chef dish i am not sure but would i finish all of this yes beyond doubt
13:55i like the crunch
13:56of the fried bread the tomato sauce is really wonderful it's so sweet and pungent and well
14:05balanced ferdinando as far as a toasted cheese sandwich goes i think this could be one of the
14:11best ones i've ever had i loved the layers but really i think the stroke of genius is the aubergine
14:18and tomato sauce on the outside ferdinando thank you wow i literally feel like my adrenaline it's
14:30exploded well done medical physicist andy squeaky shoes has brought the flavors of ireland to the
14:39master chef kitchen cooking a seafood chowder with a stout and treacle wheat and bread
14:51i can taste the smokiness of the haddock i think that your prawns are nicely cooked i think your cod
14:59is really wonderful there's a lot of potato in there when you have like cream flour and potatoes
15:08in a chowder sometimes the ratio gets a little bit tricky and it becomes too thick
15:14but i can almost overlook this for this wonderful bread i can taste the treacle i can taste the stout
15:22i could eat the entire loaf but back to the other thank you
15:29cooking in the master chef kitchen for the first time is absolutely surreal and even though it didn't
15:33go the way that i fully wanted it to i'm still very glad that i'm that i'm here and i'll
15:37keep going
15:39sean coming up plumber sean has cooked a herb crusted rack of lamb
15:49with fondant potatoes spiced carrot puree and a red wine jus
16:00sean with the carrot puree you went a little crazy with that pepper yeah i didn't adjust
16:09sean you've got to be pleased with this crust around the last the potatoes i'm very pleased
16:14it's clinging to the fat of the lamb and this pistachio and rosemary and thyme and it's really
16:20beautiful and herby i think your lamb is beautiful i think your potatoes are wonderful thank you
16:28your red wine sauce when you mix that puree with your sauce there is a little chemistry happens
16:36it mutes the over spiciness of the pepper and the acidity cuts through the sweetness of the carrot
16:42and it actually turns into something really superb
16:48i think i left it all on the table i wish i'd have left a bit of pepper on the
16:53table rather than
16:54putting it in the puree waste collections manager kirsty has cooked fillet steak on a toasted brioche
17:02crostini with chicken liver pate sauteed mushrooms and crispy shallots served with fondant potatoes
17:11asparagus pickled walnut ketchup and a madeira red wine and port jew
17:20i think that your steak is very beautifully cooked pate is smooth and i love the way it elevates
17:29the steak your fondants are golden brown on the outside and soft on the inside
17:32well it's like traveling around a clock i've got to eat a bit of this and then a bit of
17:37this and a bit of
17:37that there are too many elements on the plate and not enough marriage together thank you
17:47first half an hour was trying to keep my heart from beating through my apron i think i'm going
17:53to be cooking again sustainability research analyst to hire is displaying classic french pastry technique
18:05with a shoe bun topped with an almond craquelin filled with salted caramel creme mousseline and passion
18:11fruit curd and crowned with a caramel tuile
18:19your passion fruit curd is very floral so you did a very good balance there with your curd
18:25your salt caramel is really really silky really smooth your shoe pastry is a bit flat
18:35i think you're crackling so that's the crunchy top that you've put on top of your shoe bun
18:39is too thick and as a result it weighed it down it's not what you promised me but it's certainly
18:46not a
18:47disaster thank you
18:52the pressure probably was a bit too much
19:00digital consultant zeneb has created a middle eastern dessert a syrup drenched kanafa cake made
19:06from kataifi pastry with a cheese and cream filling a pistachio crumb and saffron and pistachio ice cream
19:20this absolutely isn't as sweet as i was expecting it to be it just hasn't got that huge whack of
19:26syrup
19:27that i expect from this dish your ice cream for me it's got too much saffron in it so it
19:34is
19:34just airing on to bitter i do love the filling i think it's creamy and interesting and has the
19:43heartbeat of what a loving kind of warm dessert should feel thank you i ran out of time so i
19:51couldn't plate up the syrup and then the saffron was too strong in the ice cream if i had to
19:57cook
19:57again i think it's a good opportunity to prove myself again thank you for all of your efforts we
20:05certainly know you a lot better now we have made a decision
20:14so the first apron goes to ferdinando you charmed us with the cheese sandwich ferdinando thank you
20:24and the second apron goes to sean
20:31well done sean thank you guys come up and take your aprons
20:40congratulations
20:52very proud of this apron and i'm sure my parents have made proud and especially
20:58my grandmother margarita that she's looking at myself like from up there
21:02what a buzz to get an apron on the first round yeah i'll take that
21:13now chin up guys remember there's still two more aprons to fight for
21:21this is a classic recipe test on your benches you have all of the ingredients to make a meringue
21:28roulade with lemon curd and raspberry coulis you have a recipe but it's missing its timings
21:38you really will have to rely on your cook's intuition
21:43you have 45 minutes and remember at the end of this two of you will have a masterchef apron
21:50and two of you will be going home start cooking
22:01a roulade means roll if you can think of a swiss roll it's that it's rolling a meringue
22:09there's no measurements for this i've got to wing it i've made meringue before i made a recipe
22:16coolie i've made lemon curd and all at the same time great roulade starts with a great meringue
22:24so they start whipping up their egg whites and then once there's a little bit of air they start to
22:29slowly incorporate the castor sugar that meringue needs to be whipped to perfection
22:37so with my meringue i'm aiming for stiff peaks maybe should have whipped it a wee bit more it doesn't
22:43have enough air it'll have a completely harder texture and it will be more difficult to roll
22:47stiff peaks i'm happy with that
22:54nice
22:56the higher how do you feel about meringue i have made meringue before just not a roulade but i just
23:03want to get it in the oven because i feel a bit stressed over time do you know what this
23:07is going
23:08to look like i'm imagining it's some sort of swiss roll the higher looks like the nerves might be
23:15getting the best of her
23:21i'm just like feels like there's too much in there
23:25kirstie was slightly uneven in how she spread her meringue out so as a result there was a couple of
23:29sides of the meringue that kind of puffed up a little bit bigger that's quite the meringue kirstie
23:35it's a whopper it is a whopper i think it might need two or three of us to roll it
23:42right my eye the lemon curd needs to be perfectly balanced it's going to bring a great acidity to a
23:50very sweet dish they're going to whisk their sugar and their butter first over a bain marie then they're
23:57going to add their egg yolks and their lemon and then they're going to whisk it until it's fully cooked
24:03my main concern at the minute is not letting the curd scramble made lemon curd before never in my
24:10life and never thought i would andy's curd looks like it's a little bit thin hopefully once he chills
24:16it down it should settle it is all about mastery of timing and temperature they must make it in time
24:25so it's cooled down before it's added to the meringue if it goes into the meringue roulade while
24:31it's hot the meringue will absorb that curd and it will just make everything very soggy i don't want
24:38it to be warm and everything to melt so it's getting everything cooled down making sure i have a roll
24:44and
24:44i'm able to present something that's nice i'm not sure about the lemon curd because i've not made that
24:49before it's a bit runny and watery at the moment hold you set please okay guys you have 20 minutes
24:59left
25:02that raspberry coolie is not just decorative it needs to be silky and sweet and smooth and passed
25:07through a sieve i don't want to be taking raspberry pips out my teeth
25:12the coolie is pretty much good to go i just need to strain it now so
25:23a few too many seconds in that oven and then master chef dreams will be shattered
25:27a bit like an overcooked meringue isn't supposed to be brown
25:34it's time to roll soon
25:37you really want to see that lovely swirl in the center i'm just trying to decide whether i should
25:44roll it long ways or short ways and which way would make it easier i might give it two minutes
25:52to
25:52cool and then roll four minutes to go
26:01see if you can do this here we go kirstie's rolling her lap from the longer way so that means
26:09you have less of a swirl it's very soft inside zenith looks like her meringue is too warm and the
26:17cream's
26:17actually melting at the side of it it's escaping yeah it's a bit soupy soupy
26:25how warm is it not as cool as i wanted to be oh don't say that to me i don't
26:30have any time left
26:32it certainly is the moment of truth here we go
26:40okay that's it guys time up step away from your benches just hope it tastes good
26:48time to bring up your roulades
27:16it's massive but if you'd rolled it from the other side you would have gotten a stronger swirl
27:22i think your raspberry kool-aid is sweet and sharp as i like it yet your curd doesn't
27:29got enough sugar in it okay if i went home today oh i'll be gutted i will be really really
27:36gutted
27:38andy you're up next
27:46i think that your meringue is beautifully light and fluffy i love your lemon curd it's very creamy
27:53which i like and your coolie is good too there's a lovely balance of a crispiness to the softness
27:59in your meringue very good thank you it's hard to put into words the relief i'm feeling at the minute
28:05and i know how badly it could have gone dahaya let's taste yours
28:20i have to say that i think in the rolling of it you did really well it's got a beautiful
28:25swirl to it
28:26however i can't get a real hit of lemon in the curd i think the meringue needed to be cooked
28:31out
28:31a little bit longer because it is quite thick so it has a bit of an eggy flavor to it
28:40i just know if i ever make a roulade again which seems unlikely that i will bake it for longer
28:46yeah
28:58i think your coolie is lovely i think it's a great balance of sweetness and tartness
29:16there's a few errors on the plate here but it's incredible that you still manage to kind of power
29:22on through and focus on the other elements as well i think that i tried my best but i've had
29:29a few
29:29little mishaps today so i wouldn't be surprised if i didn't earn an apron
29:38meringue roulade it was never going to be easy but we've got four slices kirsty's shown us that
29:46she's got some great skills but also a great cook's instinct i really enjoyed her roulade it looked
29:53the part i think her curd needed more sugar andy's meringue was soft and light and whipped very
29:59beautifully and it was just shouting eat me what it created was really quite special tahaya's roulade
30:07looked really good it had a great swirl it was just a bit undercooked so it tasted a little bit
30:14eggy
30:16xenob had a really tough round with that classic recipe so by the time that she needed to serve it
30:23it was still quite warm when she put her lemon curd cream on it it just melted four cooks only
30:30two aprons to
30:32give if i was to stay in the competition i feel like i've still got a lot more to prove
30:37and i've
30:38got a lot more that i can show the judges i was dreading this challenge being a dessert so i'm
30:44very
30:45relieved very happy just need to find out whether it was enough now
31:00all of you have cooked your socks off today you should feel very very proud of yourself
31:06we only have two remaining aprons the first apron goes to
31:16andy your roulade was excellent thank you very much and our last apron goes to kirsty well done
31:28tahaya and xenob i'm sorry but your time at the masterchef kitchen has come to an end
31:33thank you so much thank you thanks for everything
31:40i'm feeling a little bit disappointed but i'm going to share the experience with the real master
31:45chef who's my mum so i'm probably going to hear a lot worse criticism from her
31:51i obviously feel pretty disappointed but i've given it my best shot but i can only be proud of that
32:00andy kirsty congratulations come take your aprons well done guys well done thank you so much thank
32:07you deserve it
32:12i've won this for so long the emotions that i've gone through today have been ridiculous
32:20can't believe the result to be honest anything above this is a bonus now but i've also got a bit
32:25of a
32:25fire my belly and eye so i'm not looking to go home anytime soon
32:40welcome back contestants we're about to really turn up the heat you're cooking for a quarter final place
32:50at the end of this one of you will be going home it's a very difficult decision so we've invited
32:58three
32:59very special guests to help us past semi-finalist nisha parmer finalist tony rodd and champion simon wood
33:11an hour and 15 minutes to do two courses we need four plates of each dish
33:22start cooking
33:29i'll be ripping out a bathroom again tomorrow can't make sense does it
33:35i'm normally a meat veg sauce or gravy kind of guy but i just want to show the judges that
33:41i can do more
33:42than that
33:45sean what are you cooking uh today for my starter i'm doing seared scallops with a pea puree and black
33:51pudding scallops how are you going to service them fried in butter they're drying out now they'll be
33:57well rested plenty of seasoning on there it's quite a classic combination peas and scallops scallops and
34:05black pudding he needs to nail each one of his elements it's getting warm in here
34:11scallops anna and i absolutely know how we want them if he overdoes them all will be lost
34:18that's the one
34:21and then for the main is a smoked haddock and asparagus risotto
34:25growing up by the sea i love shellfish always loved fish full stop
34:32you'd see the fresh fish coming in daily off the boats so today i thought i'd showcase a bit of
34:37fish
34:37something different risotto and scallops okay here we go it's all about love and the steady hand
34:45where you're putting the ladles of stock in there you put too much in there you're going to end up
34:49with
34:50liquid he has to be really careful about when he adds in that asparagus i wanted al dente i want
34:56a
34:56little bite and i want it vibrant green it's all going to happen last minute
35:03my starter today is the eye of vesuvius okay fantastico it's going to be something that it's
35:11really revolutionary which is fried egg yolk in breadcrumb on parmesan cheese sauce
35:19it is inspired from the vesuvius which is the volcano where naples like was developed from so in the
35:26middle we're going to have like an egg yolk that is going to be in the blast chile in pangratato
35:31so in breadcrumbs then afterward it's going to be like deep fried and inside it's going to be
35:35runny just like lava so you're taking egg yolk you're freezing them you're deep frying them
35:41and you want them to be runny yeah fernando i'm frightened
35:48come on come on come on
35:51fernando's first course is a celebration of invention and showing us finesse technique
35:57the one element that i think i'm a little bit worried about is the richness of the parmesan cream
36:03and then the richness of the yolk why this one is not getting thicker
36:10what's your main course pasta tagliatelle with nduja with burrata and roasted yellow tomato and
36:17roasted yellow tomato sauce sounds very simple is that how it's going to look so this pasta is going
36:22to be naturally like red colored from the nduja like a vision of a volcano what is it with you
36:28and
36:28volcanoes it is a feeling for every napolitan every time you wake up in the morning we wake up with
36:33this beautiful view of this volcano i love the idea of the burrata with the chili and the nduja
36:40oh wow this is spicing a lot and the homemade tagliatelle is something i'm very excited about
36:50i've learned how to do pasta with my grandmother so this is something that really takes me back to
36:55a cherishable memory he's using a pasta machine so i expect that to be lovely and thin
37:01if he rolls it too thick it's going to be claggy and lumpy and it certainly will not get the
37:05shape that
37:05he wants fantastico we have the pasta ready getting the apron has really spurred me on and it's not
37:17just for me anymore i feel like i'm representing my family and my friends and now it's more about
37:22making everyone else at home proud andy what are you cooking for us so for my main course i'm cooking
37:29a parmesan crusted pork schnitzel with an apple and celeriac remoulade and a wild mushroom demi-glaze
37:38what's this inspired by so i'm really taking styles from sort of central europe and putting in really
37:44good irish produce into it traditionally a demi-glaze is a very rich beef-based gravy that has lots and
37:52lots
37:52of alcohol in it but andy is using dried mushrooms it does need to be thick it can't be watery
38:00that
38:01schnitzel will be touching the pan and if the pan is up too high it will burn
38:08my dessert is a chocolate mousse with an orange chantilly cream i really want to pack a lot of
38:13flavor into my dessert and i think that the two flavors are going to pair really well together
38:17i've never met anyone that has said i don't like chocolate orange my fiance and i love cooking
38:22together and we use this chocolate mousse as a way to like celebrate all our big milestones
38:25what have you been celebrating recently we got engaged last year which was lovely and that means
38:30a lot of chocolate mousse too he's not giving himself a huge amount of work to do so i am
38:35expecting
38:35that mousse to be spot on i'm really interested in his orange chantilly cream it needs to be a flag
38:41in
38:41sand basically saying this is citrus to cut through it how would you celebrate if you got through to
38:48the quarter-final would be something a little bit stronger than a orange chantilly cream anyway
38:53it's so easy watching from home but when you're in there it is a different world just got to do
38:58what
38:58i can do best and the food that i'm cooking is delicious if i get it right
39:04so i'm doing hand cut pappadella pasta with a butternut squash cream with italian sausage and
39:12finishing it off with a brown butter and sage topping yum pappadella thick belt ribbons of noodles
39:22not an easy thing to get right whoops it must be a quicker way i expect that pasta to be
39:28very very
39:29thin i wanted to be about an inch in width
39:35second course is a very rich chocolate mousse of an adult one with a bit of brandy in there
39:41with a biscuit base and some salted pistachios and a raspberry coulee again have you practiced these dishes
39:50i have practiced them i've managed them once under time at home
39:57so the inspiration behind this dessert is a nod to my nana jean so she used to do this wicked
40:05chocolate mousse and then i managed to get hold of the recipe kirstie's going to make smashed up
40:11biscuit base with melted butter through it i think this is an excellent idea to go with the chocolate
40:16most because texture is key
40:25this is a big round anyone that gets through this round has a real good chance of progressing in the
40:29competition so my expectations they're up there and there should be as well because they've got to
40:34deliver today
40:37this is an almost impossible task an hour and 15 minutes to make eight plates of food it's almost
40:42like a restaurant expectation service
40:48i got food and wine tattooed on my knuckles for a reason i live to eat and i can't wait
40:54to
40:54see what these chefs have got this is a great menu i think it's fantastic yeah we're in for a
41:00treat
41:01okay guys 15 minutes until the first course is going to be served sean you're up first okay
41:09it's all gonna happen very very quick
41:12so sean's starters seared scallops with a pea puree and a black pudding crumb
41:17what's happening that's literally just gonna be fry that break it up crumble it over the top mate
41:22this is a dish we've seen before so i wonder how he'll make this his own three minutes to go
41:29how
41:29are you feeling hot bothered but i'm i'm feeling all right the cooking of the squallop will be the
41:34key for this dish a really nice caramelized topped and still plump and juicy in the middle sean you're
41:40on it i'm on it i love the color of the peas pea puree definitely needs to be smooth and
41:48the black pudding
41:48crumb that's going to be a crucial element because it's going to need some texture all right it's time
41:53to serve good luck thank you it's a simple dish there's three elements they hope better be on
42:02good afternoon how are we good good this is my seared scallops with a pea puree
42:09and a black pudding crumb hope you enjoy thank you thank you
42:16you know it's such a pretty looking inviting color of a dish isn't it my scallop was seared
42:21beautifully on the outside and juicy in the middle the pea puree i don't think it's seen a salt and
42:27pepper pop the saving grace for that is the black pudding when you have the black pudding with the
42:32pea puree it's delicious the scallop is delicious it's very nicely seasoned i like it it's not setting
42:40the world alight how was that one down once a guy okay well you've got 15 minutes thank you
42:49so sean's making us a smoked haddock and asparagus risotto i'm quietly confident well i was till i
42:56tried that i just need this start absorbing some liquid man we need to know that that risotto is soft
43:04and yet not overcooked we want to make sure that the asparagus has still got a little bit of bite
43:09to it
43:09really interested to see what he does here because we all know how that can be very very overpowering
43:14what's more nerve-wracking this or someone shouting at you about a bathroom depends on the customer
43:19really i've always wanted to use them flowers thank you thanks sean
43:27hello again hello thank you here we have a smoked haddock risotto with asparagus hope you enjoy thank you
43:39i'm really happy with the dishes that i've done but will it be enough i hope so but we'll soon
43:44find out
43:47too much liquid definitely gone in because it's a wet risotto he has left the asparagus
43:53surprisingly crunchy it's okay i won't remember it tomorrow
43:59i think it's a little bit too soupy but i think there's some really good flavors in this risotto i
44:06can taste the haddock i think that the asparagus is al dente it's really delightful
44:13ferdinando you have three minutes ferdinando's starter the eye of vesuvius i can see where he's
44:18going with it it's a fried egg yolk and italian breadcrumbs with the parmesan cream one two three
44:24and we have it he wants to represent this volcano we want a little bit of the explosion i think
44:32he's
44:32very brave attempting something like that let's see if it does erupt this is the eye of vesuvius okay
44:39your vision is quite something time to feed our guests okay fantastic
44:47hello hello hi thank you this is egg yolk that it's been in fryer and crowned like with a parmesan
44:56sauce this is the eye of vesuvius because he remembers the eruption of a volcano
45:04it is really impressive that he managed to panay an egg yolk and cook it and serve it to us
45:12runny
45:13but that's about as far as my praise goes because this parmesan sauce it doesn't taste of anything
45:19i kind of don't know whether i should eat it with a fork or a spoon or a straw is
45:24it in a mouche
45:24bouche yes perhaps but even the flavor isn't there i think he's blinded by a vision and he can't see
45:30the wood for the trees for me this is a perfect example of style over substance all i can feel
45:37is wet
45:40how long do i have to do this you have 15 minutes for everything okay fantastico i love the sound
45:48of
45:48this tagliatelle with this fiery anduja the burrata to mellow it out you're going to have to kick into
45:56fifth gear
46:00you're happy with your pasta i'm very happy with the pasta it's exactly al dente
46:05this is about bringing flavors together and making them sing in harmony with one another
46:12one two three okay ragazzi we're ready time to serve our diners
46:17hello let's go good luck thank you chunky looking tagliatelle what sound does a lion make raw that's
46:27how the pasta is going to be thank you very much ferdinando has made handmade induya tagliatelle
46:34tossed in a roasted yellow tomato and anduja sauce finished with burrata and chili oil thank you
46:41thank you thank you grazie ciao this challenge is illegal i feel like 10 years of my life older like
46:51this is a lot well this is not like nana used to make the pasta's awful it's a real shame
47:01it's really
47:01thick and it's still got that kind of floury quality to it where it's not quite cooked properly throughout
47:08the sauce is very much just coating the pasta the only saving grace might be that burrata with those
47:14roasted tomatoes because overall that pasta is not very good at all i'd have to question if there is
47:22in fact and do you're in there when it comes down to it this is not a balanced dish lovely
47:29ideas and
47:30great flavor profiles but even i can't finish that bowl and pasta is one of my favorite hobbies
47:39andy's main course is a parmesan crusted pork schnitzel with a celeriac and apple rumoulade
47:44served with wild mushroom demi glaze my concern really is going to be in the cooking of the schnitzel
47:50the breadcrumbs need to be crisp without burning and the pork needs to be soft in the middle without
47:58being under
48:02i'm interested to see how the wild mushroom demi glass comes together it's got the gloss that i wanted it
48:07to have but just not really tactually what i was going for i'm wondering who's going to put like a
48:12pork trotter through that to give it that viscosity that it needs because to get that out of just a
48:16mushroom is neon impossible your time's up now yeah i'll get it served up are you putting the
48:21burn bits on the bottom and hoping they don't see yeah it's a classic technique
48:27we've got to get ready to serve the diners now yeah let's get going
48:33hello how's it going how you doing lovely thank you for your main i've made you a
48:39parmesan crusted pork schnitzel with an apple and celeriac remoulade and a wild mushroom demi glass
48:47hope you guys enjoy good luck my pork's quite juicy in the middle it's a real shame that the
48:56sauce is so watery because that would have been a nice glaze over it but at the moment all it's
49:01doing is making that lovely crust soggy the demi glass it's tasty it's got the start of great depth
49:09but he's never going to achieve that in the time that he's allocated the chrome is a bit charred on
49:14the
49:14bottom but actually the flavor is not spoiling the actual pork itself a couple of minutes to go
49:23andy how are you feeling i just hope that the dessert is enough to see if my main of course
49:28okay
49:29so andy's dessert chocolate mousse with orange chantilly cream very basic this is the orange chantilly
49:36cream this is the orange chantilly cream going on a minute yeah we're i think all expecting a bit of
49:41surprise with this dish because it reads very simply and this is the mousse that you make to
49:47celebrate all the good times yeah with your fiance i know that she likes it and if she likes it
49:52then
49:53most people will okay let's go
50:00thank you for dessert i've made you a very light and airy chocolate mousse with a orange chantilly cream
50:09and a segmented orange and a little bit of flaky salt on top thank you very much thank you very
50:14much hope you enjoy cheers i'm even just glad that i got something on the pass to be honest that
50:19was
50:20probably the challenge that i was most nervous for so i'm just glad that it's out of the way
50:27the mousse itself is light it's airy and it tastes really good i think the issue we've got here is
50:34the flavor we've got chocolate and pretty much that's about it the orange is so minimal in that
50:40cream i would have just like a bit more orange and i definitely am missing that crumb or a biscuit
50:46or some sort of texture if you like chocolate it's okay it's a very basic dessert
50:56i think this is a really light fluffy chocolate mousse his orange chantilly cream for me is really
51:03really subtle right you have four minutes to go thank you everything is going to lie on that
51:12pepper going there making sure it's thin and velvety how do you make it pasta look pretty i think those
51:19ribbons look beautiful thank you hand cut with love and also the butternut squash roasting it will give
51:25us a sweetness that will play really well against that brown butter sage butter is that done almost
51:30there now 30 seconds okay all right sage butter is nice and brown you know what there's a bit of
51:37work to get this right and a lot of that's going to be down to the timing this isn't for
51:41the faint-hearted
51:42obviously that's it time's up yeah hi hi okay so today i've cooked for you a hand-cut pappardelle
51:55pasta with a butternut squash cream italian sausage a brown butter sauce and topped with some
52:01estracchitelli thank you enjoy this is fantastic pasta it's such a thin pappardelle i mean she has
52:14paid so much attention to the seasoning i can even pick out nutmeg you mix it all together and the
52:19balance
52:20of flavor is absolutely outstanding individually the components have all got really strong flavors
52:26and actually when you put them all together they sing great pasta work and i think her sage butter
52:33is absolutely spot on so you've got two strong flavors here you've got chocolate and brandy i wonder
52:41how dark the chocolate's going to be will the brandy you know taste come through we've got one minute
52:47right okay what i do like is we've got different textures going on in this dish from the creamy
52:53smooth mousse and then that nice crunchy biscuit and crumb just put a little bit more in because
52:58i love lords with mine right off you go yeah cheers
53:08hello hello hello amazing thank you i've made for you a very rich chocolate mousse on a biscuit base
53:18with some salted pistachio crumb and a raspberry coulee thank you so much really good thank you
53:27yeah an hour and 15 minutes just literally goes in a matter of minutes it's unbelievable it really is
53:34like the tardis in that kitchen technically very well executed the mousse is nice and light and airy
53:44the biscuit is really good it's crunchy i'm not getting the brandy through but i can't say i'm
53:50missing it because that cookie is fantastic i love the biscuit base i love the chocolate mousse
53:57i think the pistachio was a great element as a dessert that is just a plate of happiness
54:08dining room agreed with us on so many things today
54:15they had a cook of the day and so did we that was kirsty kirsty's beautiful autumnal
54:23parpadelli and her slick delicious chocolate mousse well i think they've won her a place in the quarter
54:28final sean was perhaps playing it a little bit safe but i did think his scallops were really beautifully
54:37done there's no doubt that smoked haddock in a risotto is a wonderful combination but his risotto was
54:43quite soupy it didn't have that silky emulsification that you get from a great risotto i'll hand it to
54:52ferdinando those egg yolks were runny but his sauce was unseasoned and what we had on the plate was
54:59yolk unsauced with nothing to serve with it i mean we weren't the only ones i think the dining room
55:04did not
55:04enjoy that dish ferdinando's pasta it was thick it was raw i couldn't find the sauce i think he got
55:12so swept away in the story of that dish that he didn't keep his eye on the detail and that's
55:18what
55:18we needed andy was running out of time i thought his pork was nicely cooked in the center it wasn't
55:24dry
55:24it was juicy his sauce did taste of mushroom but it was more like a broth than a demi glaze
55:30his dessert
55:33the cream maybe wasn't as orangey as i wanted but i did really like the mousse
55:38i've got an apron now but i want to go further i want to go through to the next round
55:44i'm kind of
55:45sitting here expecting to go home so i'm not trying to let myself get too excited about anything further
55:50than that just very happy to be here to be honest with you i don't pretend to be like the
55:56best chef of
55:57the world that's for sure we know what an incredibly difficult round that was but as you know one of
56:16you will be leaving the cook that will be leaving us today is
56:30ferdinando thank you for your creativity
56:32and your passion but your time at masterchef has come to an end thank you thank you thanks for
56:38adernando thank you i'm absolutely like thrilled to have had this experience i will definitely carry
56:45on creating my own food i'm extremely proud of myself your quarter finalists congratulations
56:54oh my god my bag's packed uh one foot on the plane and all of a sudden i need some
57:00more time off work
57:01you know so it's been crazy oh i feel elated over moon absolutely buzzing this is where the competition
57:09really begins it's time to knuckle down and really go for it now this feeling and i don't want it
57:14to end
57:17next time how cool is this six more home cooks what an upgrade to my kitchen compete for the chance
57:26to wear a master chef apron crikey okay
57:31that is a delight a flavor bomb before battling for a place in the quarter final perfect absolutely cracking
57:54so
57:55so
57:56so
57:56so
58:12Transcription by CastingWords
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