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00:04it's the battle for the ultimate culinary prize 48 of the country's best home cooks
00:13come on have their hearts set oh my god it's fine it's fine oh no i dropped it on the
00:22coveted
00:23masterchef trophy it is an explosion of flavor this is absolutely yummy fantastic each week 12
00:33extraordinary amateur talents i think i'm struggling battle for a place in the quarter
00:38final there's something quite dracula about this dish but only the best can earn their passport
00:46to the ultimate cookery showdown the hundred guests are here keep going faster if this has
00:55been 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
01:14it's the last of the heats and these passionate home cooks all think they've got what it takes to
01:19become the next masterchef champion but at the end of today only three will make it through to this
01:26week's quarter final i feel a bizarre mixture of really excited and absolutely terrified
01:34as long as i remember all the dishes that i'm making today and i've got it in my head then
01:39things should go to plan it might look like i'm calm at the moment actually under the surface i am
01:46absolutely terrified welcome contestants this is our final heat let's hope you've all saved the best
02:02to last we would like you to prepare your signature dish this dish should tell us all about you at
02:12the
02:12end of this the two best dishes will win those cooks a masterchef apron the rest of you will cook
02:22again
02:23you've an hour and 30 minutes start cooking
02:31what an upgrade to my kitchen there's more than one saucepan
02:36i'm feeling all right excited my chefs wear a lot of those aprons i have really had to buy this
02:42one
02:42relatively last minute because all the ones at home i have have rude words on
03:01i'm really excited to meet like um anna and grace i honestly would be the chairman of the
03:06grace deb fan club i'm gonna blame my red cheeks on like the heat of the stove
03:14i'm making mussels escobache german potatoes and like butter lardons onions and then a minute
03:21puree something fresh mussel escobache so you've cooked the mussels you've created kind of light
03:28type of vinegar or pickle and then you're gonna let them soak yeah so they get as much flavor in
03:32them
03:32as possible sounds good and what is the inspiration behind this dish spending a lot of time in spain
03:38like growing up so like lover of tin fish and then i have a best friend who's german and we
03:43just always
03:44you see these potatoes they're like kind of like a comfort snack thing trying to bring those two things
03:48together jack is doing mussel escobache an escobache is a fragrant type of pickle if it is too tart it
03:59will
04:00dominate the elegant sweetness of a mussel the pickled mussel with this rich potato i think there should
04:08be a good contrast going on there i don't want them to be like crisps so i want them to
04:12still like you
04:13know have a like a nice potato you know still them cheshire-based frankie cooks dishes from all over the
04:22world after traveling extensively she recently moved into the civil service after years spent as a maths and
04:29chemistry teacher when i cook i like to be really experimental which is just like you are in the
04:34lab a little bit um and just like in the lab it can go really really well or it can
04:39go really really
04:39wrong so i'm making a japanese platter of katsu prawn nigiri salmon and asparagus maki and then a spicy
04:49togarashi uh gunkan frankie that sounds amazing maki nigiri gunkan explain these terms so maki is
04:58very similar to a normal sushi roll nigiri is essentially some sort of protein on top of a
05:04little bit of rice and then gunkan sort of like a little seaweed parcel with the rice inside and the
05:10filling on top frankie you could have just come in here and made us a pie don't make life easy
05:15for
05:15yourself no i figured go hard or go home love it good luck thank you
05:22the key element of really good sushi is your rice it is all about perfect timing perfect seasoning
05:31perfect temperature it's not as sticky as i'd like overcooked rice will not win her an apron
05:39the katsu prawn nigiri i want a plump breaded well-cooked prawn on a bed of sticky rice
05:49togarashi spiced crab wrapped in seaweed should have great flavors of sesame seed ginger a little
05:55bit of orange peel in there and a good kick of heat oh my goodness she's also going to make
06:00a maki
06:01the rice will be on the outside and the salmon filling will be in the center
06:06if frankie can manage this i am really impressed with her as a cook that's 25 minutes gone already
06:1870 year old john has been cooking for over 50 years after first learning from his mother who was
06:24a cook at the local school he retired as a head teacher 12 years ago and spends time in the
06:30kitchen
06:30as a hobby at home in liverpool i had quite a serious illness last year and those kinds of
06:36things make you take stock of things and uh you know what challenges could i go for still so i
06:44thought
06:44this is one go for it who's your biggest fan who loves your food my missus yvonne my wife how
06:52long
06:52have you been married for 38 years i wooed her with my cooking you know stuffed lamb's hearts i cook
06:59for
06:59does this mean we're going to fall in love with you once we eat here don't look at him honestly
07:05what's cooking pork and sage tart heritage beetroot some caramelized apples so i just thought yeah it
07:13fits together nicely it feels like a sausage roll with aspirations of grandeur we're looking for a nice
07:23thin pastry crust he's then going to cook all his mince with onions and garlic it needs to be really
07:31melting them out tender
07:37how cool is this 50 year old stewart is from birmingham and works for the nhs where he met his
07:44wife
07:44after rediscovering his passion for cooking five years ago he loves to combine his jamaican heritage with
07:51classical techniques i want to get the judges to understand my style of cooking what my tastes
07:59are and what my inspirations are but also see the potential
08:06so my signature dish is jamaican brown stew chicken served with sweet potato puree and steamed
08:13one of the recipes that my grand used to make my memories of any time i'm cooking it's always of
08:19her
08:19and the things she used to do i've just tried to make it a bit more modern
08:26stewart's dish is inspired by a traditional jamaican chicken brown stew which is like onions garlic
08:32allspice peppers tomato but he's going to serve it as a chicken breast and a sauce
08:41chicken breast it can dry out so quickly that is a worry
08:45stewart's going to make a really fiery hot pepper sauce he's going to add
08:49lots of red chili and scotch bonnets to it some vinegar reduce that down and then puree it
08:56i am expecting fireworks here
09:04okay guys you're halfway through it's fine don't worry
09:12healthcare professional jade grew up in singapore where her father owned a hawker market stall
09:17she dreams of opening her own supper club or restaurant delivering the food she grew up with
09:24in singapore when you meet someone you don't say how are you you say have you eaten
09:30and that's what food is to me love concern okay today i'm making for you braised pork belly with mushroom
09:42wrap up in a homemade fluffy bun oh sounds lovely this is my mother's recipe she's been cooking this
09:50for me for us for me for us since we were little what was food like growing up in singapore
09:54oh simple
09:55rice noodles spicy chicken or a nice beef rendang do you have all these in your repertoire
10:03yeah so you need to keep me in interesting interesting
10:10bow buns are like little white fluffy clouds packed full of all this gorgeous scented meat
10:18she's braising that pork in a pressure cooker she's got five spice and shouts and vinegar and soy
10:23i'm hoping that that pork belly is beautifully cooked soft and gelatinous this is going to be something
10:30special i hope languages teacher sutia grew up in buckinghamshire she now lives in london with her
10:41partner ben with both gujarati and cambodian heritage she's been surrounded by the flavors of asia her
10:47whole life my sister gave me advice to cook something that i'd want to cook for my friends and family
10:53so i thought you know anna and grace they could be my new friends so today i'm making a chargrilled
11:03paneer
11:03and cauliflower cumin rice with dal makhani pineapple chutney and a tomato salad sutia i can tell a serious
11:12cook when they have trust issues about the spices that we're going to give you and they come armed
11:17with their own spices no pressure there satya is going to marinate her paneer and her cauliflower
11:26in yogurt and lots of spices she's then going to chargrill them it's not sticking yet she needs to make
11:34sure she's got the texture of a grilled cheese but with the softness of the paneer inside and burned
11:41cauliflower will dominate that entire dish satya is also making a style makhani lentils stewed
11:50in lots of cream and tomato and spices and then cumin rice and a tomato and cucumber salad
11:59a dish like this would take somebody an entire day to make and she's got to do it all in
12:04an hour and a
12:05half okay guys you got five minutes left i want to see you plating
12:13you're not overly confident with it maybe just slightly overcooked
12:20it should be okay it tastes all right so that's the main thing isn't it
12:2660 seconds left final touches
12:2860 seconds left final touches
12:32oh god come on
12:38okay that's it
12:41time's up
12:44jack come on up pub manager jack's signature dish is mussels in an escabeche pickle served with german
12:52style potatoes with bacon and onions and a pea puree
13:00jacques i love your mussels with the escabeche they are plump and they've got a great acidity to them
13:05your potatoes are crispy uh very nicely cooked your lardons were a very clever addition thank you
13:12pea puree looks the part great consistency overall good round jack thank you thanks so much
13:21cooking the master chef kitchen for the first time it is it's just a lot isn't it
13:28i am happy overall you're just like apprehensive because i you know yeah who knows
13:35civil servant frankie has made a japanese tasting plate tempura prawn on sushi rice prawn salmon and
13:43asparagus maki roll spicy togarashi crab gunkan a seaweed and rice parcel and a soy dipping sauce
13:56your gunkan there's a lovely sweetness off the crab and the wasabi is also in there as well your prawn
14:02is very crispy but your rice is loose so as a result i couldn't pick it up
14:09it's clear to me that your rice hasn't behaved as it's meant to but your salmon sushi roll i mean
14:14that is a delight just beautifully pungently fishy little flavor bomb good effort thank you
14:25i feel very frustrated that my rice didn't work out because this is something i make
14:29like like once a fortnight absolute minimum and it always works at home
14:36john come on up retired headteacher john has made a pork mince and sage tart served with heritage beetroot
14:45sugared apples and a toasted hazelnut crumb
14:54the tart itself i think a pastry is great but i think in the book i needed much more of
15:00the sage
15:01and other seasonings just to make it sing and then we have the beetroot and then a pile of very
15:07sweet
15:08apple segments i'm not sure they have a place on this plate you've been very generous with the portions
15:15you've given us really try to work on your presentation but i think if you took those
15:20apples and that beetroot and you chop them up and you put them through that pie it would be a
15:26game
15:26changer okay because you have classic ingredients that just elevate pork a few little tweaks and you've
15:35got a good disher feeling a bit disappointed because it wasn't quite the response that i was hoping for
15:43but it was recommend so it was yeah it was good learning experience
15:50it manager stewart's signature dish is a deconstructed jamaican brown stew
15:57chicken breast with an all-spice and scotch bonnet brown stew sauce
16:02sweet potato puree poached yam and a scotch bonnet chili sauce
16:13you struggled with the cooking of your chicken breast as a result the outside is overcooked and
16:18the inside is a little undercooked but i quite like the sauce there is like onions and garlic and
16:23allspice and tomato in there it's got a nice kind of balance of what you want a meaty stew to
16:29taste of
16:30love your sweet potato it's creamy and delightful i think your scotch bonnet is fantastic but your yam has had
16:39so
16:40long that it's become mashed you definitely had issues but there are some good bits on this plate
16:46thank you very much well done that's true the cooking of the chicken will impact on the chance
16:54of me going forward but i'm still feeling mildly positive satya languages teacher satya has made char
17:05grilled paneer and cauliflower marinated in yogurt cumin turmeric and garam masala dal makhani cumin rice
17:14pineapple chutney and a tomato salad
17:22my favorite part of it beyond doubt is your pineapple chutney i like the black stickiness it's
17:28really dramatic but with the cauliflower and the paneer a lot of it is burned yes i think your
17:35dal has got great complexity and the curry leaves are such a beautiful flavor but i think if you took
17:43a few elements off there you would have been able to represent your cooking better thank you thank you
17:51it had to be a signature dish and my signature is probably overfeeding people so so tough
17:58i don't know oh my god jade come on up hello healthcare professional jade has made bao buns filled with
18:08chinese
18:08five spice braised pork belly and mushrooms cucumber and carrot pickle an aromatic sauce made from the
18:17braising liquid served with a fresh salad garnish jade i'm really enjoying this your pork
18:29is beautiful it's taken on the five spices in the rice wine and that sauce is really outstanding it's
18:37vinegary and sharp and it builds as you're eating it you're gonna make me cry jade you can't do that
18:44jade
18:50food is so important in our lives your mother taught you how to cook
18:54and i have no doubt that your mother would be very proud thank you well done jade the recipe comes
19:01from my
19:01mom and to be able to cook this dish and has it been praised by anna and grace it's marvelous
19:11so it's
19:11it's happy emotion yeah
19:16guys thank you so much we ate very well as you knew from the start there were two aprons on
19:26offer
19:27and we've made our decision our first master chef apron goes to jade thank you we love the pork great
19:38sauce
19:40and our second master chef apron goes to
19:51jack jack jade come and get your aprons
19:59thank you thank you well done guys well done you too oh i'm so happy i've got the apron and
20:11also
20:11i don't have a cookie hand today i'm so happy i'm so so happy i'm so so happy i'm so
20:19relieved
20:20it's been a good start i can't ask for more we both look good you look great
20:27okay dust yourselves off the good news is you have a chance to cook again so this is the classic
20:35recipe test we would like you to prepare gnocchi and tuscan style sauce with sun blush tomatoes and
20:44spinach in front of you you have basic recipes it doesn't have measurements and it doesn't have
20:50methods so this is going to show us those who have cook's intuition at the end of this
21:00two of you will be going home your 45 minutes start cooking
21:09i've cooked gnocchi before so uh happy with that gnocchi pasta like dumplings made with flour egg yolk and potato
21:21i have made gnocchi using squash before i'm hoping that i can keep a straight head and get it done
21:28so the first job is mash that potato but it needs to be very smooth no lumps in these gnocchi
21:33it's harder than it looks isn't it you've got the potato in there have you added flour yet not
21:40yet just i'm about to do that what does it feel like to come back in and cook again after
21:44your
21:44feedback it's good that you've limited me to the number of ingredients this time so yeah i can't
21:49overfeed you as they add the egg yolk and the flour it'll start to kind of form a dough i
21:56feel like
21:57anyone italian's gonna hate me for adding water to this dough too much flour will make them kind of dry
22:02and tough too little flour will make them soft so they won't actually hold the beautiful shape of
22:08gnocchi the herbs it's just slightly damp but it should be okay once i've got some semolina
22:16once they have the right dough consistency they need to roll them out that's gonna work i think
22:22and then cut them into identical sizes before they're going to use the gnocchi paddles which
22:27leaves these lines inside the gnocchi which is brilliant for catching the sauce that's a big one
22:33when they go to cook them it needs to be just a simmering pot of water the gnocchi fall to
22:38the
22:38bottom and then as they float to the top that means that they're cooked i think i should have put
22:44a bit
22:45more flour in it feels um there we go well making gnocchi is a novel experience for me so what
22:53is good
22:53gnocchi do you think tasty a bit fluffy well seasoned ah so you were listening in the first round i
23:00was
23:01listening you worked as a music teacher for a long time do you still play i play bass in a
23:06soul band
23:06okay so you've got to get everybody up on the dance floor what are we playing young hearts young hearts
23:12run free by candy stanton yeah would you be up for that absolutely john has made gnocchi before but
23:21we've seen that john knows how to make pastry dough and part of the instincts of a cook understands when
23:27you need to make something have a certain type of texture that's 25 minutes remaining
23:35crikey okay i can see gnocchi but no sauces so far
23:43a tuscan sauce is essentially cream sun-dried tomato and spinach but there's more to it than that
23:50make me cry i've cooked off the shallots with some garlic added some dried herbs deglazed with a bit of
23:58white wine that alcohol needs to be cooked off before they add in their stock and their stock needs
24:05to be reduced down to increase the depth of flavor it's simmering down nicely it's tasting good to me
24:14hopefully it tastes nice okay now i'm ready to add some cream and the spinach as well
24:21tuscan sauce what does that mean to you i've not been to tuscany but to me that means kind of
24:26like that
24:26that tomatoey flavor i love tomatoes my socks have got tomatoes on today so i'm hoping that that
24:31gives me good luck it's a sign i haven't made a pangratato before but i think it it makes sense
24:37to me
24:37i can sort of picture it to oil a lot to oil pan cratato essentially is posh breadcrumbs they need
24:45to
24:45be golden brown we don't want any burnt bits here crunchy yeah nice and crunchy we want the good bits
24:53then add freshly chopped parsley and lemon zest and this gives a real invigorating freshness what's
25:01the fella pan cratato something you make all the time i've probably eaten it um but i haven't made it
25:08we're in birmingham i believe you're a local lad one of my first jobs was down the road from here
25:14i've ended up in the nhs is that where you met your wife it is actually and then my eldest
25:19daughter
25:19she's a care group manager and the youngest daughter is just going to uni to do medicine
25:24it's a family affair well this is it there's there's a lot of job roles in the nhs and we
25:29seem to have
25:30occupied all of them i'm a bit concerned about stored sauce it doesn't have a lot of liquid in the
25:36pan
25:37and it's reducing by the time he goes to actually plate his gnocchi i don't think he's going to have
25:41much sauce they then need to take the gnocchi out of the water and into a nice hot pan we
25:47want to see
25:48good caramelization three minutes left i'm cutting it fine but it's going to get done the gnocchi i'm
25:55happy with i added everything 30 seconds left finishing touches come on good ones okay that's it
26:17time's up step away from your benches i've done all i can do oh my goodness me contestants bring up
26:27your dishes
26:34john you're up first
26:43john i quite like your gnocchi they've got nice crisp edges but your pan grittato is so lemony in fact
26:50that
26:50you've put pieces of lemon rind on the side which would be lovely if we were all having a gin
26:54and tonic but
26:55it's landed too much zest to the breadcrumbs your sauce is delicious a great acidity that you need
27:03in a really good cream sauce but we need to work on presentation the presentation didn't really think
27:11that one through but there was a lot of good work in there so i hope they give me the
27:14chance to show
27:15a little bit more so yeah you're up next i think you're not you look very very pretty seasoned nicely
27:27as well but i think you're a little bit heavy-handed with the garnish inside your sauce um there is
27:33a lot
27:33of sun blush tomato and a quite a lot of salt and as for your pan grittato the very moistness
27:41of the dish has made it all sink in yes it maybe is a bit salty but i like the
27:47boldness of it
27:49i love eating gnocchi but i don't have too much experience with making it so
27:53uh that was definitely a challenge especially in that time pressure frankie let's taste yours
28:09your gnocchi is very nice and you can see the kind of ridges and the lines on it i like
28:13the flavor of
28:14the crunchy caramelized panna grattato with little small notes of lemon zest through there
28:21i think your sauce is great if that was in the fridge i would eat that for breakfast in the
28:26morning it's that kind of thing yeah it wouldn't be pretty to watch but i would i would do it
28:33really
28:34happy really pleased quite over emotional because it's an intense time in there but i've done the best
28:39i absolutely can stewart let's taste yours
28:52there's some good flavors from your sauce i'm getting the white wine i'm getting the shallots
28:56but quite big chunks of garlic in it other vampires come in that we don't know about
29:03no the gnocchi themselves though i think they're really well seasoned i know that you've made them
29:08before and i can imagine that your family are delighted by them a bit disappointed i've been
29:15cutting garlic really a week so i'll take the positives away from it
29:25the classic recipe test is difficult but we got four pretty decent plates of food but we are going
29:33to have to send two of them home anna we have one cook right now who stood out in that
29:40round that's
29:41frankie yeah i think frankie did a very good job i think she's got a lot more in the tank
29:46and i'd be
29:46pleased to give her an apron this leaves us with a discussion about john stewart and sutia
29:51stewart i liked his gnocchi but he struggled with the other two main elements i love garlic i can eat
29:58it by the bucket load but it really did overpower this dish so yeah i thought her gnocchi were quite
30:05nice they had a good golden color her sauce for me there must have been a full jar of sunbush
30:10tomatoes
30:10and it was on the salty side i quite like john's gnocchi dish okay we know the presentation wasn't great
30:19but he made a creamy silky delicious sauce i found john's pan grattato lemony however i liked his gnocchi
30:28they had a beautiful color on them we have three cooks who all desperately want that apron and we only
30:34have one to give i would love the opportunity to keep getting this feedback keep learning so i hope
30:41that i can keep going i've had such a good time today and i would love to carry on and
30:46go a bit
30:46further in the competition if i won an apron it would validate my thoughts about my cooking
30:53and also my friends and family who said i should enter master chef guys thank you so much you did
31:08a
31:08really fantastic job but the two of you will be going home our first apron goes to frankie
31:19oh my gosh that's brilliant well done the final apron goes to
31:31john well done well done john amazing steward
31:37sutia thank you very much thank you thanks so much good luck guys rooting for you
31:48to be going home just being in the master chef kitchen it's a huge achievement for me and it's
31:55something i can feel very proud of it's been such a fun day as a teacher you're giving loads of
32:02feedback
32:02every day so it's a good task to receive feedback to learn a huge amount
32:11john frankie come and get your aprons wow
32:19you both deserve it come on oh
32:24such a relief my wife will be absolutely delighted she's got rid of me for another round though so
32:31get a bit of peace oh it just feels incredible i feel like i'm just getting started and i absolutely
32:36can't wait to carry on guys welcome back you've worked so hard to win those aprons
32:55feels kind of cruel that we're going to turn up the heat and make you fight again to keep them
33:01at the end of this three of you will go through to the quarter final and one of you
33:08well you'll be going home for that reason we've invited three very important guests
33:14previous finalists dean edwards and not one but two masterchef champions shalina permaloo and bryn
33:24paratha pad even an hour and 15 minutes show us why you deserve to stay in this competition start cooking
33:37the dishes are well practiced but you know at home it's different as well
33:42i didn't realize i'm chopping i'd give myself
33:45to have just like a professional opinions on your food is amazing it's validating in a way that like
33:51your mom can't really give you so for the starter i'm making a longustine hoodie with samphire
34:01and egg noodle crisp what exactly is a hoodie a hoodie is like it's basically the curry it's like
34:06the sauce normally you would do it with like a hopper or rice um but because i'm doing as a
34:11starter
34:12i'm just trying to keep it quite like simple and light
34:19onions are making me cry i love a sri lankan curry garlic onion ginger turmeric chili the heads of the
34:27longustines cinnamon the langoustines are a very delicate shellfish when they're overcooked they are
34:35tough and rubbery now jack's second course is roasted scallops with a black pudding crumb a miso mash
34:45and a cider bourbon you do not want overcooked rubbery scallops miso mash is delectable but miso
34:55is a cruel mistress it needs the lightest of touches getting the apron has lit up the fire in me
35:08i want
35:09to show anna grace my capability of western cooking technique with singapore fairy birds
35:19i'm making homemade pasta with laksa sauce and grilled king prawns and for uh the second course
35:27i'm making lemongrass infused coconut panna cotta and a little garnish to juice it up who was the first
35:34person you called to tell them that you got your masterchef apron my husband i wouldn't have been able
35:39to practice if my husband hadn't been there to eat and to clear up so he's the kitchen porter in
35:46the
35:46house yes he does the washing up and if it's too slow i just say i need that now
35:53laksa has this wonderful marriage of galangal ginger lemongrass lime zest and then jade is choosing
36:01to make hand rolled pasta instead of the traditional rice noodle that would go with it
36:06that pasta needs to be beautifully rolled out and it needs to complement that beautiful delicate
36:12laxa sauce i really hope that jade has enough time to get that lemongrass flavor into a panna cotta jade
36:19needs to be very careful too much gelatin it will be rock solid but if it's too little you might
36:24end up with
36:25soup this experience is just a an amazing opportunity for me who thought that 70 years of
36:35age i would be entering competitions and challenging myself like this and i'm just lapping it up
36:42so john what's on the menu today so i'm poaching some fish to make a seafood gratin and your second
36:49course sirloin steak with a red wine jus potatoes and peas in ouzo and then a roast onion john your
36:57presentation are we going to elevate it this time elegant i think was the word that you used and i'm
37:03looking for elegance today john is approaching his seafood gratin in quite a traditional way
37:11he's going to poach all of his fish in milk and use that liquid as the base for his sauce
37:18all of these different fish need different amounts of care and love
37:22john's main course he's going to do a roasted sirloin and we're expecting a nicely caramelized
37:28exterior and a lovely pink juicy center now i've drank many shots of ouzo often with a flaming coffee
37:36bean in it but i've never had it with potatoes i'm going to give it a bit more ouzo has
37:42those kind
37:42of aniseed flavors so i'm looking forward to trying it my wife yvonne she said it was the best thing
37:47she'd ever tasted i'm not sure whether that was true but we'll see using a fish slice for dough
37:57eight plates of food in an hour and 15 minutes is bonkers it's go hard or go home isn't it
38:02i am
38:03nervous about that but if i keep my head and keep to my plan then everything might be okay
38:10so i'm making a ribeye steak on some smoky asparagus with a chimichurri sauce and some
38:18sweet potato chipotle fries and then for pudding you've got a almond and rosemary tart filled with
38:24a sherry fig compote and manchego the dessert is actually inspired by a tapas dish i had in
38:28cornwall so i just went home and tried to see how i could put it together as a pud have
38:32you told people
38:33that you've got through to this round i've told my husband uh and i've told my parents what about your
38:37kids that no they're too loose lipped they can't keep secrets my son would just go into school and
38:42be like guess what and that'd be it frankie's ribeye that has great marbling and fat through it
38:49it's really important that it's fully cooked because you really want to eat that fast
38:54the carrot top chimichurri carrot tops actually taste a bit like parsley it's just a nice way to
39:00avoid a bit of waste it's got to be a perfect balance of sweet and acidic and has to elevate
39:07everything that it touches on a plate for frankie's second course she's going to give us flavors of
39:14a cheese board and she's putting it in a tartlet this is the manchego filling the one question i have
39:19is is it a cheese course or is it a dessert course i've never had anything like this before i
39:25love
39:26people who are inventive in this kitchen okay guys ten minutes until the first course is served jack how
39:34you looking well you're up first master chef has changed my life completely i used to be a vet two
39:48years ago now i just feel so at home in this new world of food i do love experimentation but
39:56not at the
39:57expense of it being a disaster this round it's just cook the food well and season it well master
40:05chef it can open up so many doors i'm not saying i would do it again it turned me gray
40:09almost overnight
40:10but it can change your life and it will change someone's life cheers guys cheers cheers
40:18jack is making a langoustine hoodie with samphara and noodle crisp hoodie which is quite a delicate
40:25coconutty curry sauce it's the balancing of the spice with the sweetness of the langoustine
40:31uh jack how are you looking uh almost there it's tight it's a real skill cooking expensive ingredients
40:39like this i hope the langoustines are cooked nicely you mess it up you've not only ruined the dish
40:46you cost yourself a lot of money as well and i'm tight deep breath you ready yeah go to the
40:52dining
40:52go on jack thank you hello hello thank you today for your starter you're having langoustine hoodie
41:05with samphara and a noodle crisp i hope you enjoy thank you thank you so much
41:14within the hoodie you've got all the flavors you're looking for coconut a bit of chili my langoustines
41:21are just slightly chalky but that really is me nitpicking i've really enjoyed that well the noodle
41:26crisp it does actually add an extra element and dimension jack has definitely got potential
41:36we've ended up with langoustine which have had too long but wow he has really delivered on that sauce
41:44one of the best things i've tasted in the entire competition
41:49jack you have 15 minutes what's left to be done 50 minutes
41:53buying the pellet doing the cram i need to do a bon blanc jack's mane is actually a little bit
41:58confusing for me
42:00it's got british influence with the scallops and the black pudding an asian influence with the miso
42:04mash the potatoes were struggle my mash is slightly lumpy and then we've also got the french influence
42:10with the beer blanc it's not the color that i would like it to be but it tastes nice i
42:13think how is this
42:15all going to fit together in a way that it makes a delicious plate of food scallops where are those
42:20little babies oh they're almost there it's fancy okay done let's go
42:30hello again hello again
42:35for your main you have a scallop with a miso mash black pudding crumb and a chai
42:42bourbon thank you very much thank you cheers jack thank you i'm massively relieved it's over
42:49there's definitely things i wish were better but the time is not a lot and you really feel it
42:55it feels like there are two jacks the jack that made that starter was delicate beautiful layered
43:02flavored and this main is really confusing the mash there's lots of raw lumps of potato in there
43:11it's almost a bit watery in flavor it's missing quite a lot there the scallops are okay my favorite
43:17thing on this plate is probably the black pudding crumb it does add a bit of crunch and a bit
43:22of texture
43:27on the spoon that sauce is very acidic but actually in the dish it kind of brings it together
43:32this isn't a disaster there's room for improvement
43:39nice everything seems really in order i think you just need to hurry up a bit i know i know
43:44i am worried it takes a long time to put together a lax of sauce with a real depth to
43:49it
43:49oh that smells good there are a lot of elements here that need decent technique and one of them is
43:57the
43:57cooking of king prawn prawns for me my prawns need to be lovely and juicy but packed full of flavor
44:06we can do this come on okay all right off you go thank you very much hello hello that's a
44:17lovely happy face
44:18i know i smile a lot when i'm under stress today i've made for you laksa pasta with king prawns
44:30thank you thank you very much enjoy thank you can't wait
44:39that homemade pasta is cooked perfectly the flavor in that laksa the lemongrass the chili
44:45the kefir lime leaves are absolutely sublime the prawns were cooked perfectly as well it's a really
44:51really great dish
44:57this is everything i want from a laksa it is zinging with ginger and lemongrass there's an
45:04incredible punch of flavor going on here
45:09phew right you got 15 minutes what's left to be done jade
45:13i just need to unmold my panna cotta is it set yes it will be set i like you're confident
45:19okay
45:20a beautiful wobbly panna cotta that is set perfectly is a difficult thing to do
45:27yes 30 seconds just lines there i need mint right let's go okay
45:34go on jade come on good luck thank you it's got a good wobble
45:40hello hello again ladies first for dessert i've made for you lemongrass infused coconut panna cotta
45:50on a bit of mango puree with mango cubes hope you enjoy thank you very much
46:00i know the pressure got to me
46:03but i think when pressure gets you you just perform better
46:07so i'm glad that i finished what i set up to do
46:14it's taking everything within my willpower not to knock back that entire bowl the panna cotta is
46:20cooked perfectly it's got that lovely wobble it's silky smooth that puree and the lime zest just
46:26adds that balance that we need every element is there for a reason there's a confidence there that
46:32i admire so much the mango puree is beautiful the soft chunks of mango i love the lime zest over
46:39the
46:39top i would like to have had more lemongrass but the truth is i'm not disappointed with all the other
46:45flavors in the dish right john you got 10 minutes to your first course but we'll see what i can
46:50do
46:50that's the fella smoked haddock cod salmon and prawn seafood gratin all of these seafoods cook at
47:00different times so a little bit more we could end up with some undercooked fish and some overcooked
47:06shellfish the fish is just right not overdone i hope he gives me a little bit of texture it should
47:12have a lovely crust that i crack through how's the gratin could do with a little bit more under the
47:18grill
47:18but i think it's okay right let's go okay hello hello hello john hello gentlemen and ladies thank you very
47:28much i've cooked for you today a seafood gratin with the prawns cod smoked haddock and salmon enjoy thank
47:39you very much thank you so much
47:46our major worry was we're gonna have overcooked fish and undercooked fish all together and actually
47:51my prawns are still quite juicy the cod is flaky the salmon does sort of melt away a little bit
47:59the
47:59sauce person is a little bit wishy-washy that was under seasoned for me john is clearly a humble home
48:06cook but i don't know whether or not this has been elevated enough for the master chef kitchen
48:14the fish is nicely cooked i'd like a little bit more of the fish flavor into the sauce
48:21he's tried with the presentation so he listened to us i think this is a nice seafood gratin
48:29how does that feel john
48:33looking good john's mane we are going to want to see the perfect caramelization on the edge of the
48:41steak it's just a little bit on the rare side and then what it's served with is quite interesting
48:47potatoes and peas in oozo oozo has such a strong and seed flavor it has a real danger of overpowering
48:54the whole dish yeah that's okay look your time's off how you feeling come on john confident
49:05next course i've got for you a sirloin steak
49:11with a red wine shoe potatoes and peas in oozo an onion that's been roasted enjoy thank you thank you
49:21it feels like i've just done a marathon if i'd have been cooking those dishes at home i'd probably
49:28taken twice as long
49:33the steak is perfectly cooked perfectly rested that on its own absolutely delicious however what i'm
49:41really struggling with is the potato and peas the oozo is far too strong for me the red wine jus
49:47you
49:48you're almost drinking a glass of wine with your steak but not in a good way there were certain flavors
49:53that were never going to work and i'm just not sure that this is a cohesive plate of food
50:02i love the steak but the onion is not as soft and meltingly wonderful as i would expect
50:11okay you've got five minutes left frankie yeah
50:16i'm actually quite excited by frankie's mane steak and chips but with an argentinian oomph
50:21they feel good but until i cut them open i won't know i love sweet potato chips when they're crispy
50:27why do things happen in here that never happen anywhere else but my chips never in a million
50:32years stuck together i'm a little bit unsure how the asparagus is going to work on a dish
50:37frankly i'm worried about your asparagus it's burning i know i know is it the classic case of oh it
50:42needs a little bit of green so i'll stick it on plate this and then go is that me
50:50sorry fire alarm i think that might have been your asparagus we'll give you extra points if
50:55the fire brigade turn up okay right frankie you really need to pick up the pace
51:00have you ever carved a steak so quickly no not at all right no more time let's go
51:08that was exhausting to watch hello so i have made for you ribeye steak some smoky asparagus
51:19a carrot top chimichurri some sweet potato fries with chipotle and some cayenne crispy shallots
51:24thank you very much thank you very much
51:48super crispy in terms of the asparagus mine was cooked perfectly however i can see yours tells a
51:54different story it looks pretty charred from here
52:00she made a cracking steak she made an amazing chimichurri
52:03she got her sweet potatoes so crisp but in trying to do too much she's made mistakes
52:13all right what have you got left to do i just need to get those tarts in because they weren't
52:16cooking time
52:18it's a waiting game now i should have got them in the way earlier
52:21the combination of manchego rosemary almonds are all lovely ingredients
52:28but not in a dessert i feel like i'm on a different cooking program where the contestants
52:33sit in front of their ovens how are they looking yeah i'm happy come on you come okay frankie time's
52:43up now you need to finish okay sorry did i take your eyebrows off it's okay don't worry you've
52:52always got to be careful not a lot of me is real so hello again hi thank you very much
53:01so i've made
53:02for you an almond and rosemary tart filled with a sherry fig compote and manchego and then some
53:09sherry cream and flaked almonds on the side well done thank you oh my goodness that was probably the
53:20worst hour and 15 minutes of my life maybe with labour being the exception
53:31that short crust pastry is bang on it's cooked all the way through has a right texture a wonderful
53:38jammy fig compote but then there's manchego and that has thrown it off for me i love the way her
53:45mind
53:45works however it is a little bit too confused for me i love the manchego custard i love the fig
53:55jam i think together with the rosemary in the pastry has made it really delightful i love that i think
54:02it's really brave i think it's really interesting honestly a really tough round you could feel the nerves
54:12however nobody lost the plot completely us and the dining room were unanimous in thinking that jade's
54:21food was delightful a great laxer burst in with flavor and finished it off with a rather wonderful
54:29panna cotta she absolutely deserves a place in the quarterfinal so that leaves us with jack john and frankie
54:36i really enjoyed jack's hoodie i felt with that sauce it was very accomplished and it was confident
54:41when it came to his second course the mash for me was was a little bit of a letdown i
54:47definitely
54:47enjoyed elements of what john did today i thought the fish was really quite nice john's main course
54:54showed us that he absolutely knows how to cook a steak however those who serve potatoes i don't think
55:00they worked frankie cooked a beautiful steak today in a carrot top chimichurri but i think she's putting so
55:08much pressure on herself to do too many elements on the plate i feel that frankie really pulled things
55:14back today with that manchego and fig tart the dining room were confused but i loved it great creativity
55:21this is the hard part of the competition because one of them must go home i feel like i'm part
55:28of the
55:28furniture now so it would be a delight to be able to stay here i don't want this to end
55:35now i want to
55:36go to the quarterfinal i want to keep going and i feel like i'm just getting going but i've done
55:41what
55:41i've done it's in their hands now i'll just see what happens
55:55contestants thank you so much you should be incredibly proud however we always knew the end
56:05of this one of you would be going home so the person leaving us today is
56:16john we've really enjoyed getting to know you thank you so much thanks guys good luck
56:26i'm obviously gutted to be to be having to go home but i'll be going home to my wife yvonne
56:32she'll
56:32be glad that i'll be back there cooking for her so no more takeaways for a while feels good yeah
56:39thank you
56:43fourth final place is amazing i can't wait to like call my mom and tell her i feel like she's
56:48going to think i'm making it up so i'm very very surprised to be standing where i am right now
56:54at
56:55least we know the fire alarm works now you know i'm just testing it for you it's a cliche to
56:59say that
56:59i have found my own identity but it is a case of i have found my own identity i'm quite
57:07a good cook
57:10next time it's the last quarter final and frankie jack and jade will be joining andy
57:19kirsty and sean to face two demanding challenges my haters just willing don't look at them just eat
57:29them just won't look at those clothes i really need some more space as they battle for a place
57:35in knockout week give me a whole bowl of it i actually love it
57:39so
57:55so
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