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00:02It's the last of this year's Masterchef quarterfinals, and this week's six best cooks are back.
00:10I can't believe I'm a quarterfinalist.
00:13I just want to go as far as I can now, like, really, really, I've got the bug.
00:17It's nerve-wracking. New people, new challenges.
00:22I just want to go out there and just kill it.
00:25I wasn't convinced I'd get through the first challenge, but now I've had a taste of it in there, and
00:31it's a buzz, and you want more.
00:32Tonight, they will face two daunting challenges.
00:36My head is just willing.
00:38First, they will have to invent a dish from scratch centered around one key component,
00:44before cooking a dish to a brief from one of the country's top restaurant critics, Leila Kazim.
00:51I am determined to impress the doctors today.
00:54I have little, like, daydreams of what Anna and Grace might say when they eat my food.
00:58I'm feeling ready. I've got this.
01:00I sing under pressure. I dance under pressure.
01:03And I know I can cook.
01:07If there was ever a chance for me to really blow everyone else out of the water, now is the
01:13time to do it.
01:15This is when we raise the bar.
01:17We've seen the spark in them, but now we want to see the fire.
01:44Welcome to the MasterChef quarterfinal.
01:48We're really excited to see you cook again.
01:52We're now looking for our best cooks to take through to knockout week.
01:56We'll be deciding this over two incredibly tough tasks.
02:01The first of which is the invention test.
02:05We would like you to create a dish based on one of Mother Nature's most versatile and dynamic ingredients.
02:15Fruit.
02:17And to help you create that dish, we're going to open the MasterChef Market.
02:26Inside, you will find fruit from all around the world.
02:31We have tropical fruit, we have mangoes, pineapples, we've bananas.
02:37We also have delectable apples, strawberries, blackberries, you name it.
02:44It's in the market.
02:46You can cook sweet or savoury.
02:49The one most important message you need to take from us is that whatever fruit you use, it is the
02:55star of the show.
02:57Ninety minutes to serve us up your fruit extravaganza.
03:01Let's cook.
03:11An invention test all about fruit.
03:14I think their brains are going to be scrambling.
03:17My head is just willing.
03:20In Singapore cooking, we rarely use fruit, so it is terrifying.
03:26There's a big difference between cooking fruit and eating fruit, but we've got to see how it goes.
03:31There's so much that can be done with fruit.
03:35They can be turned into sauces, they can be caramelised, they can be poached.
03:39They need to do something to that fruit to make it so exceptional that it elevates everything it's connected with.
03:49I'm going for a sweet dish today, which is not normally my forte, so this might come back and bite
03:54me in the bum.
03:55It's hard, but, I mean, let's just have a go.
03:59Jack is the kind of cook I find intriguing.
04:03He is creative.
04:04He delivers things that are truly different.
04:07He has really delivered on that sauce.
04:11One of the best things I've tasted in the entire competition.
04:14I hope I haven't peaked thus far.
04:17I like an invention.
04:18I throw things together all the time.
04:21So, my plan for today is keep calm, not overthink it, and just take it my side.
04:28Jack, I saw you as you were walking into the market.
04:32You had a real cheery disposition.
04:34You were like, I got this.
04:35I've never really cooked that much for fruit, but I just was like, do you know what?
04:39It could be so much worse.
04:40It could be a lot harder.
04:43I think that's where I'm coming from.
04:44So, what fruit is inspiring you?
04:46I'm going with mango.
04:47I was recently in Thailand, and I had this mango char-grilled with pesto and, like, burrata, and it was
04:54amazing.
04:54Then I'm trying to throw in some, like, spicy chili prawns.
04:57That is just such a beautiful flavour combination.
05:01Some are really spicy light.
05:02That's what I'm going for.
05:03Did you tell your friends that you got through to the quarter-final?
05:05I told my flatmate, and then I made him sit yesterday and eat all the things that I'm going to
05:10do.
05:15Jack is really taking a risk with this invention round because he has some very big, bold, pungent flavours going
05:24on.
05:25It's definitely winging it a bit.
05:27Pesto, chili prawns, burrata.
05:30He's got scotch bonnet in there, too.
05:33He really needs to keep focused on that mango.
05:37It's meant to be about the fruit, isn't it?
05:40I'm trying to add more mango just to make sure.
05:44Hopefully, I can pull it off.
05:46Famous last words.
05:48Jade is a complete joy in this kitchen, bringing us these huge, multi-layered flavours of Singapore.
05:58It never stops delighting me.
06:02This is everything I want from a laxa.
06:06I'm loving this competition, but this is a new ball game for me.
06:11This surprise round makes me feel a bit nervous, but hey, just got to go for it.
06:19You chose apples. Why?
06:22In Singapore, green apples are very common, and my husband and daughter loves pork chop and apple.
06:29So, I have marinated my pork with ginger and apple.
06:33I'm going to make a brandy-infused apple sauce, and if I have time, I'm going to make some apple
06:39crisps.
06:40Apple and pork, it's a classic combination.
06:42So, I'm really interested to see how you're going to elevate that.
06:45I think I can make you happy with this.
06:51Jade, she's doing a pork chop, marinated in ginger and apple.
06:56She's using a Granny Smith apple, which is naturally sweet, but has a bit of tartness, and I really think
07:01the spice of the ginger could go very well.
07:04In Singapore, I just pan-fry it, but having this thickness of pork, I don't want to serve you raw
07:11pork.
07:12You could put it in the oven if you wanted.
07:14Yeah, yeah. Thank you.
07:17She's going to make apple puree with clementine.
07:21I have never had apple and clementine puree before.
07:26I've got apple crisp.
07:28It didn't crisp nicely in the oven, so I'm cooking it, but it looks like Doc's dinner.
07:33I really hope that Jade gets the balance right with her apple brandy sauce.
07:38Brandy has a punch to it.
07:41She wants to get apple right through the dish, so I hope this will be sensational.
07:50That's 35 minutes that have flown by.
07:56I hate it.
07:57Do I look like I eat a lot of fruit?
07:59Sean, the plumber, really has shown us he likes gastropub-style food.
08:06His rack of lamb on his signature dish really was fantastic.
08:12Sean, you've got to be pleased with this crust around the lamb.
08:14The crust, the potatoes, I'm very pleased.
08:17My plan for today, how can I plan?
08:21It's a surprise, and I don't like surprises.
08:26Sean, are you enjoying the task we've set you?
08:29Absolutely not.
08:31For me, this could be the worst possible thing.
08:34Being thrown in one of these sort of surprise cooks.
08:37There's enough pressure in here as it is without throwing that on you.
08:39You do watch the show, though, right?
08:40Yeah, I do watch the show.
08:41I just thought I'd be able to, you know, bypass all them little challenges.
08:46But pineapple is going to be my main fruit.
08:48I'm going to do it with like a sweet and sour chicken.
08:51So what's going to make the pineapple the star of the show?
08:54I'm going to caramelise it down first and then put it in the sauce.
08:57So hopefully it will pop and stand out.
08:59But this is something that I've cooked at home on the weekends,
09:02so it's the first thing that comes to mind.
09:07Sean is not loving this challenge.
09:10I absolutely hate it.
09:11He's doing sweet and sour chicken.
09:13I'm really hoping that Sean gives himself enough time to almost double deep fry his chicken
09:18because it is the really, really crispy exterior you can maintain when you pour the sauce on top.
09:24But if he just fries it quickly before putting it in the sauce, it's just going to go soggy.
09:28Fried chicken is a staple part of my diet.
09:30I'd have it breakfast, lunch and dinner if I could.
09:32So I like to think I'm going to have to get a crisp on a bit of chicken.
09:36His sweet and sour sauce with caramelised pineapple.
09:39I'm expecting a really good balance of sweet acidity.
09:44Maybe a little bit of heat in there.
09:46But I'm not really sure that Sean's showing us that pineapple is the star of the show.
09:53I'm just going with it, really.
09:57I don't know if it's the right plan, but I'm going to stick to it.
10:01So far, Frankie has cooked his dishes reminiscent of her travels all over the world.
10:07They are packed with flavour.
10:09And she has a creative flair.
10:11The problem with Frankie is that she always gives herself so much work to do and then she doesn't do
10:16justice to her ideas.
10:19Is that me? Sorry!
10:21Got a fire alarm. I think that might have been your asparagus.
10:25We want to see the creative side of Frankie, but she needs to be able to reign it back so
10:31she can actually shine through.
10:33Before this competition, I thought I was pretty good under pressure.
10:37And then the two-course menu happened.
10:40And I just don't know where that hour and 15 minutes went.
10:43But today, whatever it is that I need to do, I'm going to make a plan because I tend to
10:47jump in both feet first.
10:49And that sometimes hinders me slightly.
10:51So I'm going to try and take a deep breath.
10:54I saw an utter look of panic on your face and then suddenly you were holding a full pineapple.
11:01Why did you choose pineapple?
11:02One of my sisters got married a couple of years ago and I made pina colada blondies.
11:05So I worked with a lot of pineapple over that time.
11:08And I love the flavours.
11:09So I'm making pina colada choux buns.
11:11Keep going.
11:12And they'll be filled with spicy pineapple compote with then a coconut cream with a spicy caramel pineapple sauce and
11:18some caramelised pineapple.
11:20Ooh, that's a lot of work, Frankie.
11:22Yes.
11:22Have you taken on board your feedback we've given you before?
11:25I have.
11:25I think I'm good.
11:26OK, you need to be good.
11:27You're fighting to get into knockout week.
11:29Oh, I know.
11:30And I will fight hard.
11:32Frankie is making pina colada choux bun.
11:38It's still my beating heart.
11:40This is the kind of dessert that would leap out of a menu at me.
11:46She's stuffing this choux bun with a roasted pineapple compote and a coconut cream.
11:54Wow.
11:55It's quite difficult to get a choux bun right.
12:00It is all about how she beats in the air to her choux bun.
12:05That's the key, the air.
12:06That's what makes a choux pastry rise.
12:09Couldn't quite get the dough right.
12:10I'm going to give it another go because that's not pipeable.
12:16And it should be.
12:19Apparently, she's going to give us a pineapple fritter.
12:22That fritter better have a light batter.
12:26And the pineapple inside needs to be sweetened and soft.
12:33OK, guys, you've got 25 minutes left.
12:38Andy, while his father was running the farm, he was in the kitchen learning how to cook Northern Irish classics.
12:47He loves nostalgic, heartwarming dishes.
12:52This wonderful bread.
12:54I can taste the treacle.
12:56I can taste the stout.
12:57I could eat the entire loaf.
13:00Creating dishes on the spot, sometimes it works, sometimes it doesn't work.
13:04I'm just going to have to keep my head down, give it my best shot, and that's literally all I
13:09can do.
13:12Andy, what are you making us?
13:13I don't really cook with fruit that often, so I really just wanted to go with something that I really
13:17know how to do.
13:17So I'm making an apple crumble, but the crumble is flavoring with walnuts and cinnamon.
13:23This is not a time to play it safe.
13:25Essentially, we want to highlight the flavor of the apple.
13:27Yeah, I think the sweetness of the apple is really going to come through.
13:29You're really going to get a good thick layer of the apple, so the apple will be the star of
13:33the show.
13:34Okay.
13:37I mean, an apple crumble is a dish that probably every home cook across the country could make.
13:43I'm just a little bit nervous that a lot of people have much more impressive ideas, but if I get
13:48all my flavors right, then I should be okay.
13:50I love the idea of walnut and cinnamon in the crumble.
13:56Cinnamon really needs to be used with a lot of care, though if he puts too much in it, it
14:01will overpower the entire crumble.
14:04Given there's two different types of apple, there is going to be one that's stewed and one which is much
14:09more chunky.
14:11He's going to put miso caramel inside the crumble.
14:15I'm not going to turn up the heat any, because I've done that before and ruined it.
14:20But miso is a strong flavor. I want to taste the apple.
14:24He's also making a custard.
14:27I like the thought in him trying to elevate this apple crumble, but at the end of the day, that's
14:33what it is.
14:36Percy learned to cook with her grandmother.
14:39She won our hearts with hearty classics.
14:44She's got a great command of flavor and buckets of skill.
14:48You mix it all together and the balance of flavor is absolutely outstanding.
14:55I've definitely got to keep pushing myself to impress them and see in a competition.
14:59But I've got to stay true to who I am. There's no point in me going out there and cooking
15:02something that I've never cooked before.
15:04I'm Kirsty from Bolton, and the food that I like is the food that I like.
15:11Kirsty, do you like fruits?
15:12I love fruits, yeah. I'm a fruit bat, as my partner calls me.
15:17So I'm making an apple and pear sponge with a spiced ginger and cinnamon custard.
15:23Why did you choose apple and pear?
15:24So I normally make Eve's pudding.
15:26What's Eve's pudding?
15:27Eve's pudding is an old-school British dish, which is basically apples and a sponge.
15:34You dig into it and the apples are at the bottom, but this I'm kind of flipping it open.
15:38Hopefully the apples will be on the top and not disintegrated into the sponge, I'm hoping.
15:45I want a beautiful, soft, fluffy, moist sponge.
15:51I've made the sponge recipe before, but yeah, we'll see when I turn them over.
15:54That layer of apple and pear needs to make its mark. It cannot be anonymous.
15:58It needs to show us a masterful use of fruit cooked, hopefully.
16:03She's serving it with a spiced ginger and cinnamon custard.
16:07I don't want to punch in a face from these spices.
16:10They are supposed to enhance the fruit.
16:13The sponge tastes quite sweet, so they've not made the custard very sweet,
16:16so hopefully they realise that I've done that on purpose.
16:19I wonder, has Kirsty pushed herself enough here?
16:24We have ten minutes left.
16:28I think some of our cooks are really pushing the boat out,
16:31but a few of them, they're definitely playing it safe.
16:34I don't want to see safe.
16:36Prawns coming together, just figuring out plating.
16:40I think I'm quite happy that I've got apples through the dish.
16:44I think so, yes.
16:46How's it going?
16:47Very stressful.
16:48It's just when you guys go five minutes and then it's like, oh!
16:55OK, guys, you've got three minutes.
16:57Final touches, really.
16:59You need to be finishing it off.
17:01Not what I would like.
17:03This should be kind of sphere-shaped rather than pancake-shaped.
17:08Don't look at them.
17:09Just eat them.
17:10I won't look at them.
17:11I'll shut my eyes as I'm eating Frankie.
17:13Yeah, thanks.
17:22OK, that's it, guys.
17:24Time's up.
17:25Step away from your benches.
17:30Yeah, could be better.
17:34Jack, come on up.
17:38First up is pub manager Jack, who chose mango and made the spicy prawn and charred mango salad
17:46flavoured with cherry tomatoes, burrata, scotch bonnet and a basil pesto.
17:51This is very much one of Jack's creations, again, visually.
17:56I wish the presentation was a little bit different, but I think otherwise it might be OK.
18:06I think the prawns are cooked really beautifully.
18:09I think you've prepared them well.
18:10For me, the mango is sweet, but then you've blowtorched the mango.
18:16So it has that element where it's just charred.
18:19And then you have the pesto as well.
18:21So you've got the kind of the garlicky basil.
18:23Tastes wonderful.
18:26I really like the mango, burrata, pesto and spicy tomato salad.
18:31But I would have liked to have seen your mango pieces more loved.
18:35There's a magic reaction that happens with fruit and we call it like macerating.
18:39We take a sweet fruit and we put sugar on it and then we add an acid to it.
18:43And I think you could have done that to your mango.
18:45I think you have great potential, Jack.
18:47So you have to really push yourself.
18:52There's obviously like criticism here and there, but it just all kind of came together quite well.
18:58So, yeah, I'm quite pleased.
19:01Health care professional Jade's chosen fruit was apple.
19:06She's cooked pan fried pork chops marinated in apple and ginger, served with an apple and clementine puree, red currants,
19:14apple crisps, green beans and an apple and brandy sauce.
19:21The pork, it tastes wonderful.
19:23The fat is just melting.
19:24I do think, however, that the apple flavours on the pork chop have maybe been lost somewhere along the way.
19:31But the apple and clementine puree is a taste that I have never had before.
19:36It's got that citrus burst that's elevated the apple.
19:40The apple crisps, I've just eaten both of them like a hungry wolf.
19:44So you clearly did something right there.
19:46I'm not getting any of the apple in your sauce.
19:49The brandy is very raw.
19:51But the apple puree and the clementine is a wonderful idea and it really does complement the pork chop.
19:59Some elements really worked and other ones they didn't.
20:02But all in all, you've really tried to incorporate apple in nearly every single element and that absolutely must be
20:08commended.
20:11I think I've hit the breeze, but I was hoping that the apple flavour would come through into the pork
20:18and that sauce.
20:19I was too heavy handed with my brandy.
20:23Plumber Sean used pineapple in the sauce for his sweet and sour chicken, served with pineapple egg fried rice.
20:35I think a chicken is very nice, still moist and really rather yummy.
20:40But the star of the show is meant to be pineapple.
20:43Your sweet and sour doesn't have that sweet element.
20:47Don't think you had enough time caramelising the pineapple.
20:50The chicken is quite soft. It's lost any crispiness. You have to fry them twice.
20:55There's pineapple in your rice, but it's just pineapple.
20:57If you had taken that pineapple and really, really charred it or marinated it in something soy sauce,
21:05you just should have given that pineapple more attention.
21:08I know you've got it, Sean, and I think you doubted yourself too much here.
21:12Yeah, I did.
21:16Not great.
21:18I don't think I delivered at all on that. I was really disappointed in myself.
21:23Pineapple was supposed to be the star of the show and it didn't hit the brief.
21:26Civil servant Frankie also chose pineapple and has made pina colada profiteroles filled with a coconut cream and pineapple compote,
21:36served with pineapple fritters spiced with chilli and caramelised pineapple with desiccated coconut.
21:42Your shoe buns feel lower than I would normally have hoped for.
21:52Your shoe pastry has too much egg in it and as a result it has a cake texture.
21:56It's more similar to a sponge than a shoe pastry.
21:59Your coconut cream is delicious. It's coconutty and I love the texture of desiccated coconut.
22:03But there's so little pineapple inside the shoe pastry and I was expecting this real jammy, unctuous, pineapple, pina colada
22:11inspired shoe bun.
22:13Your fritter really is crying out for sweetness.
22:17It's very savoury and there's quite a lot of salt on it.
22:20The shoe bun. I need five times the amount of that compote.
22:25I'm not getting that pina colada taste.
22:27And believe me, I know what a pina colada tastes like.
22:30I've sat on enough beaches drinking them.
22:33It's just not pineapply enough.
22:38Really deflated, really disappointed.
22:41There was little things like not enough pineapple compote in the bottom.
22:45There's a whole tube of it left on my bench that I didn't use.
22:49But it's all done now. Nothing else I can do.
22:55Medical physicist Andy chose apple
22:57and made an apple miso caramel and walnut crumble spiced with cinnamon,
23:03served with a creme anglaise.
23:08The crumble is wonderful.
23:10It has walnut and cinnamon. It's just buttery. It's crumbly.
23:13What I do like about the apple is that you've got two different textures of it going on.
23:17One slightly stewed and one chunkier.
23:20Creme anglaise, Adelaide.
23:23It's an okay crumble.
23:25I like the apple compote inside.
23:26I think the addition of miso is an interesting flavour.
23:30But for an hour and a half,
23:32I believe that, Andy, you must have more fuel in the tank than a crumble.
23:36And as far as celebrating an apple, there's no other apple element.
23:40You need to show us that you can do more than that.
23:43Yeah.
23:46Probably played it a little bit safe.
23:48It should have been maybe a little bit more adventurous for the invention test.
23:54Last up is waste collection manager, Kirsty.
23:58She's served a sponge topped with apples and pears, with fresh raspberries and strawberries, and a ginger and cinnamon custard.
24:10Your sponge is cooked quite nicely, and there's a lovely kind of sugary, crusty bit on the bottom, which is
24:15very yummy.
24:16In your custard, there's a real elegant touch of the spice.
24:20But for a fruit invention test, we need more fruit.
24:25Yeah.
24:25Sorry.
24:26Where's the pear and where's the apple?
24:28You should really be kind of trying to punch and show the world what we can do with those fruits,
24:33because they are so special and so wonderful.
24:36I mean, I feel like I'm saying this to nearly all he is today, guys, but I expect more from
24:40you.
24:41Yeah.
24:42The reason you're here in this group of six is because you are clearly good.
24:47You do have potential.
24:49Stop playing it safe.
24:50Give us everything.
24:55I do wish that I'd shown them more today.
24:59I didn't challenge myself enough in there.
25:01Putting a little fruit salad at the side just to give it a little bit more visual appeal was nowhere
25:05near enough, and I knew that, really.
25:08I think all six of you had troubles today.
25:11But, guys, this is a quarter-final.
25:13Invention is a crucial part to a great cook.
25:17You're going to have to do more challenges like that.
25:21Go have a break.
25:26I hate Invention Tess, but what she said towards the end, it made me change my attitude.
25:33We just need to buckle up and get on with it.
25:36Grace, we know that these six cooks are very talented, but there's no shining star from that challenge.
25:43They have one more opportunity to show us who deserves to go through to Knockout Week.
25:49And the thing is, Anna, in the next round, it's not just us they need to impress.
26:19That last challenge, we were pretty tough on you.
26:22But remember, every time you walk into this kitchen, you need to give us more than we've seen before.
26:28It's all to play for in this next round.
26:31We can only take three of you to Knockout Week.
26:35To help us with this decision, we've invited a very special guest.
26:42The legendary food writer and broadcaster, Leila Kazim.
26:53Hi.
26:56Hello, Leila.
26:57Hello.
26:57Welcome.
26:59Leila, can you tell our cooks your brief?
27:02I would like you to create an outstanding dish for us today that showcases an ingredient that you really used
27:12to dislike when you were a kid.
27:15I'm very excited to see what you guys do with this because I'm asking you to tap into some old
27:21memories.
27:22You've got to convince us that this ingredient you used to hate actually deserves to be loved.
27:26You've 90 minutes.
27:28At the end of this, three of you will be going home.
27:32Start cooking.
27:41I think this brief is actually quite tough because we have such emotional memories with food.
27:47And I've asked them to work with something that they used to not like.
27:53Slightly nervous at this moment in time.
27:56I don't want this ingredient to be left by the wayside.
27:59I want it to come to the forefront, be the star of the show and absolutely sing off of that
28:05plate.
28:07I feel like my first challenge wasn't great.
28:10It didn't showcase what I can do.
28:12So I feel like I really need to step it up today.
28:17As soon as I got the brief, I instantly went mushrooms.
28:24I remember we went out for lunch one day, my grandparents and my granddad's mum, Granny, and my nan ordered
28:31breaded mushrooms.
28:32And Granny went, why would you put rubber in your mouth? Why would you eat rubber?
28:36And it kind of stuck with me.
28:38Why would I want to eat that?
28:39Oh my gosh.
28:40But that shows that the things we hear as kids can really influence our perception of certain foods.
28:47And then at what stage did you realise that actually you quite liked them?
28:50It wasn't till my mid-teens I went, we'll give it a go.
28:53And well, Granny was wrong. Mushrooms are nice.
28:56What are you cooking for us?
28:57Today we've got a mushroom black truffle ravioli with chanterelle mushrooms, a parmesan swill, sage butter and crispy sage on
29:05top.
29:06Oh my goodness.
29:09I really like the sound of Sean's dish.
29:12Ravioli stuffed with mushrooms is a wonderful idea, but technically very difficult.
29:19First time we've seen you make pasta in this kitchen.
29:22Yes, this will be my eighth time ever.
29:25Were the other seven times practising for this competition?
29:28Yes, they were, yeah.
29:30If the pasta is too thick, that's horrible. If it's too thin, it can split.
29:34There's a couple that look a bit thin. Fingers crossed with those.
29:38Sean's filling of his ravioli, he's going to have cooked down chestnut mushrooms, cream cheese, some thyme and some parsley.
29:45We'll get there, mate.
29:46He's got to stuff enough of the filling in so we get the flavour, but not overstuff it so that
29:51they burst in the pan.
29:53I mean, rather him than me.
29:55The thought of them bursting is always a worry, but we'll see how we get on.
30:00And then chanterelles, what a beautiful mushroom to use.
30:03They're visually pleasing and they have a nice, natural kind of nuttiness to them.
30:07Come on, crisp up.
30:09Crisp up.
30:11Sage butter sauce goes very well with mushrooms.
30:14He just needs to be careful about how much sage because it can be quite an overpowering flavour.
30:20And I think the finishing element of the Parmesan kind of tuile will give a bit of texture, but perhaps
30:25maybe a bit of finesse.
30:30At this stage of competition, the margin for mistakes to me is zero.
30:36This dish needs to be perfect so I will cook my socks off.
30:43Jade, you grew up in Singapore.
30:45What was the ingredients you hated when you were there?
30:48I used to hate duck and plum because the duck that was given to me was chewy.
30:54And then the plums were either too sour and hard or too mushy and overripe.
31:00As I was growing up, I started eating duck from one of the better duck stores.
31:06UK has got one of the most sweetest plums and I just grew to love them.
31:10So, do we have duck and plums today?
31:12Yes, you have duck and plums today.
31:13Oh, wow.
31:17I'm excited by this dish because it's a classic Perrin that I already know I like, duck and plum.
31:22Jade is spicing her duck with five spice.
31:25I want to taste it.
31:26I don't want it to be kind of a muted note in the background.
31:30Jade also has parsnip puree.
31:33But the problem with parsnip is it can be very sweet.
31:36She's got to have the right balance there.
31:38She's doing a brandy plum sauce.
31:41But Jade, with her last sauce, was a bit heavy handed with her brandy.
31:46Hopefully, she can reign it back this time.
31:49I know how much brandy to put today and so you will not be put off by it.
31:53It will be a lovely sauce.
31:55Also, we have crispy tofu and cucumber salad.
32:00If I just keep the steps in my head, I could nail it.
32:04I've no doubt it will all taste delicious.
32:06I'm just wondering, does she need to do all of these elements?
32:10I'm hoping that my ingredient that's meant to stand out really does.
32:14So, we'll see.
32:18Hello, Jack.
32:19What is the ingredient you used to hate?
32:21Blackberries.
32:21When I was little, my nanny used to have them in the bottom of the garden.
32:25And I used to go and eat them and pick them.
32:27And I ate so many, she found me and I had thrown up down my front.
32:31So, then I didn't eat them for ages.
32:33I used to tell people I was allergic to them until I was like, honestly, until like five years ago.
32:37And then I ate one and I was like, oh, this is quite nice.
32:40Okay, so tell me what you're doing with the blackberries.
32:42So, I'm doing pan-fried pigeon breast with a braised leek and Stilton crumb and game chips.
32:48And then a blackberry sauce.
32:52Jack is going to do wood pigeon.
32:54It goes very well with fruits like blackberry.
32:58But because wood pigeon is so lean, they get very dry when they're overcooked.
33:03Jack is going to make his blackberry sauce with beef stock, red wine, blackberries, bay leafs.
33:10I hope that sauce really packs a blackberry punch enough to be celebrating it.
33:15Should be okay.
33:16It tastes nice right now.
33:18Game chips.
33:18I really hope he gets that lovely waffle effect on the chip, the signature look.
33:22Just like a salty, textural, crispy element.
33:26He's also going to braise his leeks and then he's going to top them with Stilton and panko crumb and
33:33bake them in the oven.
33:34Braise leeks with Stilton crumb, I've done a million times and it's like a safe bet and I think it's
33:39going to be really delicious.
33:40I think I'm going to like this dish, but pigeon and Stilton, these are two very strong flavours.
33:48You could potentially lose the blackberries, which is the whole point of this brief.
33:54This might be my demise, so we'll say fingers crossed.
33:59OK guys, you're halfway through.
34:04The food that I didn't like as a child was a burger.
34:08Me and my family would go to France on holiday and the French don't cook the burgers like we cook
34:14them at home.
34:16It put me and my sisters off for a very long time.
34:21We ordered burgers, as you would, thinking that was quite a safe food.
34:25But it was really bloody and my dad basically made us eat it because he said, I bought it, so
34:30you'll eat it.
34:31I can feel the pain coming.
34:32Yeah, it's still there.
34:33What are you doing to these people?
34:35We talk about it all the time.
34:38You like burgers now?
34:39I love burgers now, yeah.
34:40I host barbecues all the time at home during the summer.
34:42So it's a stuffed cheese burger topped with beef short rib being cooked in basically all the ingredients you put
34:49in Bloody Mary.
34:50Including the alcohol?
34:51Absolutely, yeah.
34:52It wouldn't be the same without it, would it?
34:57Wow, that's going to be a beast of a burger.
35:00She's going to flavour her beef patties with egg, mustard, Worcestershire sauce and paprika.
35:06This should give it a real punch of flavour.
35:08I love it.
35:09I hope they love it too.
35:11I think Kirsty's being very brave stuffing that patty with cheese because if it's not properly sealed, the cheese will
35:17kind of burst and ooze out.
35:19I mean, was this the best thing for me to do?
35:22But I really want that burger to be lovely and juicy.
35:26I don't want it dry.
35:28Kirsty is getting a lovely golden brown colour on those beef ribs and then she's going to put it into
35:34a pressure cooker with all of the typical ingredients from a Bloody Mary.
35:37Tomatoes, celery, Worcestershire sauce and of course, vodka.
35:43We need to make sure that that short rib meat is all beautiful and falling off the bone.
35:49How often do you use a pressure cooker at home?
35:51Well, I bought one two weeks ago.
35:53Oh, had a couple of disasters.
35:55I love this kind of jeopardy.
35:59I'm excited about this challenge.
36:00Yeah, this is a bit me.
36:02When I first received the brief, I had a few ideas going through mine.
36:05When I chose this one, I was pretty confident on it.
36:08I'm hoping that it's something they maybe haven't had before and it's a real, you know, a real flavour bomb
36:13for them.
36:16So my hated ingredient as a child was mints, beef mints.
36:19I know it's very unpopular with growth as a northerner.
36:22Frankly, I'm trying to imagine a child without mints.
36:25I think I would have starved.
36:27But my mother cooked mints a lot and she's a fantastic cook.
36:31But it was just so frequent that I kind of grew to dislike it over time.
36:35So my dish today is South African babuti.
36:37So babuti is spiced mints, but it's meant to be like sweet and spicy.
36:41So there's chutney in there, there's sultanas, and then it's topped with a savoury egg custard.
36:46My husband and I lived in South Africa in Johannesburg for a few years.
36:49And it was cooked for us one day and it turned me around completely.
36:54One of my favourite things about being in the MasterChef kitchen
36:57is when somebody serves me something I haven't tried before.
37:01Frankie's babuti is that.
37:04We've got mints with bread and spices.
37:08And it's got this apricot chutney running through.
37:11Then a savoury set custard on top.
37:14Frankie, I did not think I was going to get a whole new way to eat mints at this stage
37:19in my life.
37:19I'm so excited.
37:22I expect it to be bursting with flavour.
37:24But if it's too wet, it's just going to spill out on the plate and not look nice.
37:29If it's too dry, it's going to be lacking that kind of unctuousness that I'm hoping for.
37:34I know it tastes nice when I do it right, so I'm ready.
37:40Frankie's also making a yellow rice, which has been stained yellow through turmeric.
37:45She lived in South Africa for quite a while.
37:47I feel like she's got a handle on how to cook rice.
37:49Let's hope so, because that could really ruin the entire thing.
37:53And then we've got little pumpkin fritters on the side, which should be crisp, but pillowy.
38:00I want to get the right level of spice in there, so I've added a tiny little bit of cinnamon.
38:04I'm actually slightly salivating, thinking about it. I'm excited about this one.
38:08In order to get to Knockout Week, I really need to push the boundaries here.
38:14I need my redemption arc to start, and this challenge needs to be the start of it, or else I'm
38:19starting to run out of time.
38:21The ingredient I used to hate is beetroot.
38:23The way people used to sell beetroot to you was that it was quite earthy, but it had quite of
38:27a sweet tang to it.
38:28And I always thought, well, I've never really looked at the soil and thought, if that was a wee bit
38:31sweeter, I might take a bite out of that.
38:33So I never really tried it.
38:34And then my mum used to host dinner parties, and I used to be like her little ex-sous chef.
38:39One night, my mum decided to serve a beetroot dish, and I was like, there's no way.
38:43But the compliments that she got on this one dish, I was like, well, hold on.
38:47Obviously, something has to be right here, so I have to try it.
38:50From that point on, I've really, really loved beetroot.
38:55Andy's doing beetroot carpaccio with basil-infused goat's cheese and a caramelised pear gel.
39:01Sounds quite delicious.
39:02So is this dish based on your mum's dish, which completely transformed your thinking about beetroot?
39:09Yeah, she'll not like me saying this, but I think this dish is a whole lot better.
39:13The beetroot is going to be slicing up really nice and thin.
39:17And then I'm going to poach that in red wine, port, creme de cassis,
39:20lournese and cinnamon in there as well.
39:22The texture of the beetroot is very important for carpaccio.
39:26We want it to have just a slight bite. I don't want it mushy.
39:30I'm making my own basil oil, and then I'm going to infuse that into the goat's cheese with some chives.
39:34Hopefully that'll really make that flavour sort of pop.
39:37Goat's cheese is a robust, beautiful flavour, and that basil needs to complement it and not dominate it.
39:45The pear gel, it needs to be silky smooth.
39:48But there's not much on that plate.
39:51Am I essentially getting some sliced beetroot with a bit of goat's cheese?
39:56Ten minutes left!
40:02Jade still doesn't have her dog breasts on. I'm really worried.
40:06I must have crispy skin, and the meat, I want it pink inside.
40:11But it could all fall apart.
40:14I am very close for time, but I will do it.
40:22Four minutes left!
40:24Yeah!
40:25I'm really happy with those.
40:26You need to be getting the food on your plate.
40:29Comes down to the final wire, doesn't it?
40:32So, we will see.
40:34I really need some more spits.
40:37The goat's cheese hasn't said just as much as I wanted it to.
40:40Ugh!
40:41That's so great.
40:43The beef's falling, but it's very, very hot.
40:46How's your meat cooked?
40:47Not done.
40:48Okay, look through all of this.
40:49Yeah.
40:50Just make sure that you're being really clever in the pieces that you're using.
40:53Okay.
40:55You have one minute left!
41:03That's it!
41:04Time's up, guys!
41:12Sean.
41:16Based on his gran putting him off mushrooms in his youth, Sean has made ravioli with a creamy mushroom and
41:23truffle oil filling, served with chanterelle mushrooms,
41:27crispy sage, parmesan tuile and a sage butter sauce.
41:32Sean, I think that looks so beautiful.
41:36It's like something you'd order in a restaurant.
41:45Sean, this is such good ravioli.
41:48Your filling is so well seasoned and I also love that I can actually taste the separate herbs.
41:54And I'm slightly amazed at how you manage to hold all of that filling in this impossibly thin pasta.
42:03That is such a skill.
42:05Your chanterelles are just glorious.
42:10You've created this dish that showcases your once hated ingredient the best possible way you could have.
42:17I love the ravioli.
42:19The filling of the chestnut mushrooms and herbs is delicious.
42:23Your crispy sage is crispy.
42:25Your tuile doesn't taste it much, but the fact that I've got Sean making me a tuile has delighted me.
42:31I think I would have liked with your butter that maybe it was more like an emulsion.
42:36But for me, this is an excellent example of great pasta work and flavours.
42:46Buzzy.
42:47I couldn't have asked for better comments.
42:50I'm glad they picked up on the presentation.
42:52I've worked on it.
42:53Everything looks better with a little parmesan twill on top, doesn't it?
42:58Jade's dish, based on her childhood hatred of duck and plums, is pan-fried duck breast flavoured with five spice,
43:05on a parsnip and nutmeg puree, served with a char-grilled plum, tofu cooked in soy, cucumber salad,
43:14goji berries infused with port, a chilli, garlic and ginger sauce, and a plum and brandy sauce.
43:26My duck is cooked well, but I did notice on your bench you had parts of it that were undercooked.
43:31I need a crispier skin, personally, and I need more spice.
43:34And then we had this half plum, which was kind of not really that roasted.
43:38The other issue I do have on this plate is your parsnip mash.
43:41It is seriously lumpy.
43:44Brandy and plum sauce is quite brutal.
43:47It hasn't got a soft, silky elegance about it.
43:50But there are parts on this I love.
43:52I love your goji berries.
43:54I think they give a real kick to this plate.
43:56Your tofu has got great texture.
43:58Great.
43:59But we asked you to really elevate plum and duck.
44:04And to me, this is where it went awry.
44:07I think by trying to fry your tofu, dress your tofu, make the sauce for that, season your cucumber,
44:13you took a lot of time away from you being able to manage to get your duck on in time,
44:18roast the plum.
44:19I really think there are some great flavours, but definitely some elements that just shouldn't be there.
44:28Honestly, I'm not happy with what I plated up.
44:30Could I have done it better? Yes, I could have.
44:35Inspired by his dislike of blackberries, Jack has cooked wood pigeon breast, served with braised leeks topped with a Stilton
44:42cheese crumb, game chips and a blackberry and port sauce.
44:52The wood pigeon is slightly more rare than medium rare, but I quite like my game like that.
44:58There's a huge burst of blackberry flavour from your sauce.
45:02It's got port and red wine and it's robust.
45:05It goes very well with the gamey wood pigeon.
45:07But for me, I don't think the leeks and the blue cheese works on the dish.
45:14Something about it just clashes with the sauce.
45:16I very much like your blackberry sauce.
45:18Your leeks are beautifully caramelised and sweet and soft.
45:22But for me, the Stilton on the top is warring with the sauce.
45:26The sauce alone is pure blackberry.
45:29But I agree with these guys in that the leeks and the Stilton is kind of buttressing against the fruity
45:35flavour.
45:36And your chips are way over seasoned.
45:39I tried about four and searching for the water.
45:47Fine.
45:48It didn't go to plan what I was trying to do.
45:51It wasn't fantastic.
45:55Frankie's hated ingredient was beef mince.
45:58And she served South African baboti.
46:00Spiced beef mince flavoured with cumin, cinnamon, nutmeg, apricots and sultanas.
46:06Topped with an egg custard.
46:08Served with a pumpkin fritter.
46:10Rice spiced with turmeric.
46:12Topped with pumpkin seeds.
46:13And a creamed spinach puree.
46:20The baboti is a first for me.
46:23And I love it.
46:25Because you've taken mince, added a load of spice.
46:28I'm getting nutmeg and I think a bit of cinnamon.
46:31And you've got this fruitiness going through from sultanas.
46:34And then you've got this beautiful, velvety set custard on top.
46:39It's just great.
46:40I actually love it.
46:43Your baboti is really juicy.
46:46And the balance of flavour that is in that mince is really beautiful.
46:49I feel like I'd love a little bit of gravy as well, soaking that up in the rice.
46:53But your pumpkin fritters, they are moist and juicy.
46:58I'm really enjoying your rice and the turmeric.
47:00Everything is seasoned very nicely.
47:02Yeah, I think it's a really great plate of food.
47:05I really enjoyed this.
47:07It feels like when a shepherd's pie gets married to a Christmas pudding.
47:11It's full of spices.
47:14It's quite sweet.
47:15And there's lovely plump raisins through it.
47:18You go from that to this really nicely seasoned spinach puree.
47:23We asked you to bring something that you hated.
47:25You chose mince.
47:27You've elevated it.
47:27So, look.
47:28Well done.
47:34Floating on air, honestly.
47:36I just couldn't have wished for better feedback.
47:39I feel like I've done myself proud.
47:41I'm so happy.
47:44Andy based his dish on his childhood hatred of beetroot and has cooked beetroot carpaccio, poached in red wine, port,
47:52star anise and cinnamon, served with pickled beetroot stems, a basil and chive infused goat's cheese, caramelized pear, lemon zest
48:01gel, a balsamic reduction and pine nuts.
48:05This is the prettiest dish you've given us. The presentation's really lovely.
48:14Andy, I thought that the beetroot was going to be full of flavours of star anise and the things that
48:19you were stewing into it, but I'm not getting that because the beetroot is quite undercooked.
48:25I like the sweetness of your pear puree, but my worry here is that there's not an awful lot after
48:30that going on.
48:32For me, the beetroot is undercooked and it's a little bit bitter.
48:35The chive is very overpowering in the goat's cheese.
48:39So as a result, I can't taste any basil oil inside.
48:42For me, you had an hour and a half.
48:45You haven't done enough work here, I feel.
48:49I really like your pear puree and I like your toasted pine nuts.
48:52However, when I hear Carpaccio, I'm thinking of soft slices of beetroot that have really taken on all those great
48:59flavours that you had in mind.
49:00But because I think it's too thick, it didn't cook in the time you had hoped and therefore it didn't
49:06take on those flavours.
49:07I think you just didn't quite do what you wanted to do.
49:13I definitely feel a little deflated.
49:17I tried to like bend and mold myself into maybe something that I thought the judges were looking for.
49:23And it hasn't worked out today.
49:25Last up is Kirsty.
49:27Inspired by an unpleasant beef burger on a family holiday, she's made a beef burger spiced with paprika, stuffed with
49:34gouda cheese and topped with Bloody Mary short ribs, a chilli tomato chutney and pickled cucumber.
49:41Served with shoestring fries, garlic mayonnaise and a Bloody Mary cocktail.
49:47Kirsty, I love the styling of this.
49:49There's something so macabre about this.
49:52Because I love the knife right through the middle of it.
50:00The burger is so well seasoned and succulent and the beef short rib.
50:05I mean, you put a Bloody Mary basically into the pressure cooker and cooked the meat in that.
50:09Yeah.
50:09It's like got this great acidity to it, full of flavour.
50:13The meat is soft, like give me a whole bowl of it.
50:16It's such a delicious interpretation of the thing that you used to hate.
50:20It's really lovely.
50:21Well done.
50:23The burger, I really was a bit worried about the quantities of cheese in the centre.
50:28And I think you've got it just right.
50:30It's not too much cheese because essentially you do want to taste the burger.
50:34Your bacon and chilli and tomato chutney is really, really nice.
50:38It marries up very well with the rest of the dish.
50:40You have absolutely shown us that you really want to stay in the competition.
50:45So, well done.
50:47Your shoestring fries, they look the part.
50:49I think they're a bit salty.
50:50There's mayonnaise.
50:51There is so much garlic that it would stun a vampire that was still in Transylvania right now.
50:58But I am ecstatic about this beef shore rib.
51:02This is a great dish.
51:06I feel like I could burst into tears any second.
51:09I'm super, super happy.
51:12I can't put it into words, but I knew it was a really good burger.
51:15It was a Bloody Mary burger.
51:20Thank you so much.
51:21You did yourself proud in convincing your younger selves that actually the ingredients you used to hate are worth loving.
51:32Go on and take a break and we're going to have to have a good chat.
51:40I am absolutely shattered after that.
51:43You think 90 minutes is a long time?
51:45And it is.
51:45It's just...
51:46And suddenly someone's shouting 10 minutes to go.
51:50It was a really good brief, Leila.
51:52It helped us get to know our cooks a little bit more.
51:56We had such broad dishes.
51:58I tried some things here that I had never tried before.
52:01They delivered.
52:02So I had a lovely day.
52:03We've got an incredibly difficult decision to make, but thank you for that brief.
52:08It's been a pleasure.
52:09Bye, guys.
52:11Bye.
52:16That was a brilliant round.
52:18I feel as if I've re-met all those cooks again and seen them in a different light.
52:25I think there was a cook of the day.
52:28Kirsty, she listened to what we said and she came into this kitchen fighting.
52:33That beef short rib with Bloody Mary in it.
52:37Absolutely wonderful.
52:39I'm delighted to give her a place in Knockout Week.
52:43Someone who didn't hit the mark today was Andy.
52:45I didn't like the beetroot.
52:48The cheese wasn't really setting the world alight either.
52:51And for an hour and a half, he hadn't done an awful lot of work.
52:55So Andy goes.
52:57Okay, so two places left in Knockout Week.
53:01Who do they go to?
53:03Sean.
53:04That ravioli.
53:05I mean, it was bursting with flavour.
53:08If I was picky, I'd say it really could have done with a nice emulsified sauce.
53:12But there is no denying there was great scales on show.
53:16I found Frankie's cooking today really exciting.
53:21Bobotti, a whole new way to eat savoury mince, but I really, really enjoyed it.
53:27I think she did a fantastic job there.
53:30Jade, there were some really good flavour profiles on her plate.
53:33I thought her tofu was pretty good.
53:35There was some goji berries there.
53:37But the duck, I found it under-seasoned.
53:39And that plum needed so much more love.
53:42I like Jack's blackberry sauce.
53:45It went with the pigeon, but did it go with those leeks with the stilton on top?
53:49I really don't think it did.
53:52There was definitely clashes of flavour on his plate.
53:56I like my dish, but it doesn't really matter if I think that I did enough.
54:00It matters what the judges think.
54:04I'd be devastated if I went home.
54:06I've done the best I can do.
54:07There is nothing more I could have done.
54:09Just want to keep going, keep going.
54:11It's so addictive in there.
54:13I've got the buzz now, but who knows?
54:15It's down to them.
54:17I would like to have a place in knockout week.
54:20But I've got more up my sleeve to show to the judges.
54:32Guys, thank you for an exhilarating round.
54:36We asked you to face your fears, bring them to the kitchen.
54:40You did that.
54:43But only three of you can go through to knockout week, and we have made a decision.
54:50There was one cook in particular that we thought really pushed themselves, and that is Kirsty.
54:59That Bloody Mary short rib was outstanding.
55:05Another cook who really wowed us today was Sean.
55:11That mushroom ravioli, it was fantastic.
55:16The third and final cook going through to knockout week is...
55:31Frankie.
55:35Jade, Andy, Jack.
55:38We have loved so much getting to know you, and your dishes have been so fantastic.
55:43Thank you very much.
55:50I'm really proud of what I've achieved.
55:52I didn't come here to coast through.
55:55I came here to show weird food combinations, and I think I did it, so I'm quite happy.
56:00I feel very sad, but I look back on my experience very fondly.
56:06It just affirms that I am a very good cook.
56:10It's probably the first time in a long time where I've, like, really, like, believed in myself to go and
56:14do something.
56:15And I love doing it.
56:17But very happy for the others.
56:20Congratulations, you're through to knockout week.
56:26What just happened?
56:29I'm absolutely on cloud nine. Just can't even put it into words.
56:33To think I'm just a plumber that thought I could do some fancy stuff for food, and here I am
56:37in knockout week.
56:38It's, yeah, what a feeling. It's amazing.
56:41I can't believe it.
56:42I hope I can find some more things up my sleeve to keep impressing the judges with.
56:46I think I've got more. We'll see.
56:53Next time it's knockout week.
56:55The best 14 from the heats battle it out to stay in the competition.
57:01Business time.
57:03The flavours are superb.
57:05That is heavenly.
57:08Fighting for the chance to experience the intense pressure of a professional kitchen for the first time.
57:15Need to speed up on these doughnuts now. I've got three tables waiting, Chef.
57:18I need to ride, Chef.
57:20Let's go, Chef.bullying.
57:33Let's go,
57:47Chef.
57:47You
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