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MasterChef Season 22 Episode 10
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00:00Fantastic.
00:01Each week, 12 extraordinary amateur talents
00:05I think I'm struggling.
00:06battle for a place in the quarter-final.
00:09There's something quite Dracula about this dish.
00:12Ooh, I know.
00:13But only the best can earn their passport
00:16to the ultimate cookery showdown.
00:19The hundred guests are here.
00:22Keep going fast, dude.
00:24If this has been cooked by an amateur,
00:25we all need to watch out.
00:27Who's got the vision, the perseverance,
00:30and the creativity to rise to the top?
00:33Let's find some future stars.
00:43It's the final week of the heats
00:45and six more passionate home cooks
00:48are here to take on the MasterChef kitchen.
00:51But only three will make it through
00:53to this week's quarter-final.
00:56I knew that I would apply for the MasterChef.
00:59I didn't think for one second I would get onto it.
01:02But here I am.
01:03I can't believe it.
01:04I'm quite a competitive person.
01:06I don't think you can be a foodie if you can't cook.
01:08That's just my personal opinion.
01:10I'll try everything I have.
01:13If it doesn't work, it doesn't work.
01:15If it does, welcome to MasterChef.
01:19Welcome.
01:20I am sure you have daydreamed about this moment many times.
01:25But now it's time to make that daydream become a reality.
01:30Your first challenge is your signature dish.
01:35This will show us so much about you as cooks.
01:40At the end of this, Anna and I will choose our two favourite dishes.
01:45Those two cooks will win in April.
01:48The remaining four of you will have to cook again.
01:52You have an hour and 30 minutes.
01:55Start cooking.
01:59I can't stop my hands shaking like that.
02:0839-year-old Sean grew up by the Kentish coast as one of five brothers.
02:13But these days he calls the shots at dinnertime,
02:16cooking up British classics to relax after a hard day's work.
02:19I'm a plumber.
02:20I deal with taps and toilets a lot of the time.
02:23So I've washed my hands before I turned up today.
02:30Sean, as a plumber you must be busy enough.
02:33Why are you on MasterChef?
02:34It was MasterChef all going to modelling
02:36and I thought I had more chance doing this.
02:38So tell us, what's your signature dish?
02:40I'm making a herb crusted rack of lamb with fondant potatoes,
02:45spiced carrot puree and a red wine juice.
02:47Oh!
02:48Rack of lamb, the first fancy thing I ever ate.
02:51This better be even fancier.
02:54Sean is going to sear off his lamb, then he's going to brush it with Dijon mustard,
02:58cover it in a herb and Parmesan crust and then he's going to bake it.
03:02They're going in the oven now.
03:05I expect that lamb to be golden brown on the outside and perfectly pink in the centre.
03:11Spiced carrots, they don't want to end up watery and tasteless.
03:15I want to taste those spices.
03:17There's going to be a lot of pepper in there, nothing too heavy, just enough to get a bit of
03:21a hit on it.
03:23Just need the lamb to cook in time.
03:29Today I'm cooking my grandmother breakfast dish.
03:32My grandmother Margherita, she used to eat this dish when she was working in the fields in the late 70s.
03:40Italian born Ferdinando began cooking with his nonna Margherita,
03:44learning her traditional Neapolitan recipes from the age of seven.
03:48I'm hoping to transport the judges back to Naples because this is something that in my family we would eat.
03:58Hello Ferdinando. Hello.
04:00What's your signature dish?
04:01Mozzarella in carrozzos.
04:03It's a deep fried sandwich and inside it has scamorza, which is a type of mozzarella, but it's smoked.
04:08Then we have mozzarella in the middle, which is the heart of the plate.
04:11Then we have smoked ham and then we're going to have like potatoes, a little bit of fried aubergine
04:17and then everything is going to be crowded with an amazing rich Sicilian sauce.
04:25Ferdinando has an hour and a half to give us possibly the best toastie of our lives.
04:31I just hope that he's given himself enough jobs to do to really show his skills.
04:37Let's make this work.
04:40Ferdinando is putting white bread into a deep fat fryer.
04:45But it's okay.
04:46If it soaks in too much fat, it's going to be just really quite unpleasant.
04:52Okay, 25 minutes gone.
04:57Today can be the day that the pressure in the kitchen is going to get ahead of me, but we'll
05:00see.
05:01I'm hoping that it doesn't.
05:03Medical physicist Andy grew up on the family farm in Ballyclare,
05:07but now lives in Belfast with his fiancee, fellow foodie Kiva,
05:11where they share their culinary creations online.
05:16Andy.
05:17Hi.
05:18What are you cooking for us?
05:19Today I'm making a Irish seafood chowder with a stout and treacle Wheaton bread.
05:25Wheaton is a very traditional Irish loaf.
05:28It's essentially like a brown bread with oats mixed into it.
05:32The bread's got stout in it, so it's sweet and treacly.
05:35Yeah.
05:36Wheaton bread is quintessentially Irish.
05:38I'm currently using my great granny's loaf tin as well because the recipe is passed on from her.
05:46The rest of that's for me.
05:49It is one of my favourite breads in the world to eat.
05:51I was raised on this stuff.
05:53It's a wonderful accompaniment to a really good chowder.
05:58What is the inspiration for this?
06:00I kind of started as almost my mum's sous chef, so my mum is an unbelievable cook.
06:04She basically taught me everything that I know.
06:05I really want to showcase that in my dish today.
06:08Andy, if your mum could have come in here today with you, would she?
06:10This is more my mum's dream for me to be here than it is for mine.
06:14So you have to make her proud, Andy.
06:16Yeah, that's my main goal.
06:19Seafood chowder.
06:20Is it a bowl of soup?
06:21Yes.
06:21But with bells on.
06:23The challenge for Andy is getting the prawns and the cod and the smoked haddock all cooked perfectly.
06:28These are three very different items.
06:30They all need different amounts of love and care and attention.
06:34Chowder, sometimes it has flour added to it or cream.
06:37It should have a little bit of thickness, but it shouldn't be claggy and heavy.
06:42So time has galloped past.
06:45We are half way.
06:54Born and raised in Bolton, Kirsty grew up cooking classic British dishes with her nan,
06:59and now carries on that tradition for her partner, Alison, and their daughter, Frankie.
07:05My signature dish today is my take on steak crostini,
07:10which is basically a fillet steak on top of a brioche crostini.
07:16On the side I've got potato fondant, some chicken liver pate,
07:19and a red wine port and Madeira jus.
07:23Not for the faint-hearted.
07:26Why this dish?
07:28Me and my partner love a little bit of fine dining.
07:31Every Valentine's Day we take it in turns to cook our meal.
07:34So you've cooked this for the person you love on Valentine's Day multiple times.
07:39I did tweaks every time that I do it.
07:43She's getting chicken liver pate.
07:45Just to give it an extra decadent edge.
07:48What's key to it?
07:50Butter.
07:52And if that wasn't enough, we have fondant potatoes.
07:55We have the sharp sweetness of a walnut ketchup.
07:58We've got asparagus.
08:00There are a lot of different plates spinning here.
08:05If Kirsty's giving us fillet steak, I want it beautifully seasoned on the outside,
08:10a great caramelised colour and perfectly pink in the centre.
08:15So, things have crossed.
08:1820 minutes left.
08:22So I'm just like rushing to get these in, and I think the judges will be able to see that
08:26I'm taking a bit of a risk.
08:2833-year-old Zainab uses the kitchen to wind down from her high-pressure job as a digital consultant,
08:35blending the flavours of her Pakistani roots with European influences for an East meets West style.
08:42The reason for selecting this dish is to show that I'm not just going to stick to the Pakistani flavours,
08:48and that I've got like a diverse skillset.
08:51My signature dish is a kunafah, which is a Middle Eastern dessert.
08:55I'd describe it as a Middle Eastern cake, which is made from the taffy pastry.
09:00It has a gooey filling, which is cream and cheese.
09:06Taffy pastry is really thin strands of pastry, similar in texture to filo.
09:13A good kunafi is all about texture because it is sweet and crunchy,
09:18but then you have the cheese, which is stodgy and sticky.
09:24OK, I think they're ready to go in.
09:28That will be soaked with a simple syrup, which is spiced very lightly with green cardamom rose water.
09:35Then we have on the side a bit of a pistachio crunch to give some texture,
09:39and a saffron and pistachio ice cream.
09:43Saffron, we love the bright yellow colour of it, but it can be very overpowering.
09:47She needs to get the balance right because what goes in cannot be taken back out again.
09:52Even the thought of this dish is making me happy.
09:55I cannot wait for this.
09:56I'm using it.
09:59Just following my recipe and trying to get it all out in time.
10:04Dehaya's cooking has been shaped by a multicultural upbringing.
10:08Born in Sri Lanka, she's lived all over the world from South Shields to Vietnam,
10:13thanks to her father's work in the shipping industry.
10:15My signature dish is a passion fruit and salted caramel choux bun.
10:19I really love desserts, love choux buns.
10:23And then whenever I see them, I obviously have to get one.
10:27So I'm just making the crackland, which kind of goes on top.
10:30First choux bun of the competition.
10:33Why choux buns?
10:34I'm just obsessed with them.
10:36Yeah.
10:37I'd enter this Young Traders Market competition,
10:39tried to sell them there, didn't do very well.
10:41How many did you sell?
10:42Honestly, like the first time I did it, like five.
10:45And most of that was to my aunt.
10:48But you kept on going.
10:50Yeah.
10:50Now you're on MasterChef.
10:55One of the biggest jeopardies for Dehaya's signature dish is the balance of the sweet and acid.
11:00Passion fruit is very tart and punchy.
11:03And salted caramel is really sweet and sometimes clawing.
11:07So she just needs to get that balance right.
11:09I love choux pastries.
11:11They're so pretty and kind of ballerina-like.
11:13They're so delicate.
11:14So that's what I'm looking for.
11:16OK, excellent.
11:17I'll try and get that for you.
11:20If she gets any of these measurements wrong, it'll just look like a bad Yorkshire pudding filled with mascarpone.
11:26My choux buns are currently more like hip-hop dodges than ballerinas.
11:32Five minutes left.
11:34Make them count.
11:37A wee bit of a time issue, I think, just for the size of the prawns.
11:41And it's not like cooking at home.
11:45Two minutes left.
11:46You must be putting final touches on your dishes.
11:50Just like a minute.
11:52Very tight.
11:53Come on, come on, come on, come on.
11:55So sweet.
11:58Some of you are cutting it pretty fine here.
12:08That's it.
12:09Time's up.
12:11Where did that go?
12:14Ferdinando.
12:15Come on up.
12:17Born and raised in Naples, IT operations consultant Ferdinando has made a traditional mozzarella and Scamorza cheese sandwich.
12:26Layered with potatoes, aubergine and smoked ham.
12:29Fried in breadcrumbs and coated with a Sicilian tomato and aubergine sauce.
12:39Is this a master chef dish?
12:41I am not sure.
12:43But would I finish all of this?
12:45Yes.
12:46Beyond doubt.
12:47I like the crunch of the fried bread.
12:50The tomato sauce is really wonderful.
12:53It's so sweet and pungent and well-balanced.
12:57Ferdinando, as far as a toasted cheese sandwich goes, I think this could be one of the best ones I've
13:03ever had.
13:04I love the layers, but really I think the stroke of genius is the aubergine and tomato sauce on the
13:10outside.
13:11Ferdinando, thank you.
13:16Wow.
13:17I literally feel like my adrenaline, it's exploded.
13:22Well done.
13:24Medical physicist Andy...
13:26Spooky shoes.
13:27..has brought the flavours of Ireland to the master chef kitchen,
13:30cooking a seafood chowder with a stout and treacle wheaten bread.
13:41I can taste the smokiness of the haddock.
13:43I think that your prawns are nicely cooked.
13:46I think your cod is really wonderful.
13:49There's a lot of potato in there.
13:52When you have, like, cream, flour and potatoes in a chowder,
13:57sometimes the ratio gets a little bit tricky and it becomes too thick.
14:01Yeah.
14:02But I can almost overlook this for this wonderful bread.
14:06I can taste the treacle, I can taste the stout, I could eat the entire loaf.
14:12But back to the other place.
14:16Cooking in the master chef kitchen for the first time is absolutely surreal.
14:19And even though it didn't go the way that I really wanted it to,
14:22I'm still very glad that I'm here and I'll keep going.
14:26Sean, coming up.
14:31Plumber Sean has cooked a herb crusted rack of lamb with fondant potatoes,
14:37spiced carrot puree and a red wine jus.
14:46Sean, the carrot puree.
14:47You went a little crazy with that pepper.
14:50Yeah, I didn't adjust.
14:54Sean, you've got to be pleased with this crust around the lamb.
14:57The crust, the potatoes, I'm very pleased.
14:59It's clinging to the fat of the lamb and there's pistachio and rosemary and thyme and it's really beautiful and
15:05herby.
15:06I think your lamb is beautiful.
15:09I think your potatoes are wonderful.
15:12Your red wine sauce.
15:14When you mix that puree with your sauce, there is a little chemistry happens.
15:20It mutes the over spiciness of the pepper and the acidity cuts through the sweetness of the carrot and it
15:26actually turns into something really superb.
15:31I think I left it all on the table.
15:34I wish I'd have left a bit of pepper on the table rather than putting it in the puree.
15:40Waste collections manager Kirsty has cooked fillet steak on a toasted brioche crostini with chicken liver pate, sautéed mushrooms and
15:49crispy shallots.
15:50Served with fondant potatoes, asparagus, pickled walnut ketchup and a Madeira red wine and port jus.
16:02I think that your steak is very beautifully cooked.
16:06Pate is smooth and I love the way it elevates the steak.
16:11Your fondants are golden brown on the outside and soft on the inside.
16:14It's like travelling around a clock.
16:16I've got to eat a bit of this and then a bit of this and a bit of that.
16:19There are too many elements on the plate and not enough marriage together.
16:28First half an hour I was trying to keep my heart from beating through my apron.
16:33I think I'm going to be cooking again.
16:40Sustainability research analyst De Heyer is displaying classic French pastry technique with a choux bun topped with an almond craquelin
16:48filled with salted caramel creme mousseline and passion fruit curd and crowned with a caramel tuile.
16:58Your passion fruit curd is very floral, so you did a very good balance there with your curd.
17:04Your salt caramel is really, really silky, really smooth.
17:09Your shoe pastry is a bit flat.
17:13I think you're crackling so that's the crunchy top that you've put on top of your shoe bun is too
17:18thick.
17:18And as a result, it weighed it down.
17:21It's not what you promised me, but it's certainly not a disaster.
17:29The pressure probably was a bit too much.
17:33It was stressful.
17:37Digital consultant Zeneb has created a Middle Eastern dessert, a syrup-drenched kanafa cake made from kataifi pastry with a
17:45cheese and cream filling, a pistachio crumb and saffron and pistachio ice cream.
17:56This absolutely isn't as sweet as I was expecting it to be.
18:00It just hasn't got that huge whack of syrup that I expect from this dish.
18:06Your ice cream, for me, it's got too much saffron in it, so it is just airing on to bitter.
18:14I do love the filling. I think it's creamy and interesting and has the heartbeat of what a loving kind
18:20of warm dessert should feel.
18:24I ran out of time so I couldn't plate up the syrup, and then the saffron was too strong in
18:30the ice cream.
18:31If I had to cook again, I think it's a good opportunity to prove myself again.
18:37Thank you for all of your efforts. We certainly know you a lot better now. We have made a decision.
18:48So the first apron goes to...
18:51Ferdinando.
18:52You charmed us with a cheese sandwich, Ferdinando.
18:58And the second apron goes to...
19:01Sean.
19:04Well done, Sean.
19:07Guys, come up and take your aprons.
19:12Congratulations.
19:20Wow, yes.
19:21Hi, apron. Well done. Well done.
19:24Very proud of this apron, and I'm sure my parents have made proud, and especially my grandmother, Margarita, that she's
19:31looking at myself, like, from up there.
19:34What a buzz. To get an apron on the first round? Yeah, I'll take that.
19:39I don't know.
19:39I don't know.
19:43Now, chin up, guys.
19:46Remember, there's still two more aprons to fight for.
19:51This is a classic recipe test.
19:54On your benches, you have all of the ingredients to make a meringue roulade with lemon curd and raspberry coulis.
20:03You have a recipe, but it's missing its timings.
20:07You really will have to rely on your cook's intuition.
20:12You have 45 minutes, and remember, at the end of this, two of you will have a MasterChef apron, and
20:20two of you will be going home.
20:24Start cooking.
20:29A roulade means roll. If you can think of a Swiss roll, it's that. It's rolling a meringue.
20:38There's no measurements for this. I've got to wing it.
20:41I've made meringue de corps. I've made a recipe coulis. I've made lemon curd, and all at the same time.
20:47Great roulade starts with a great meringue.
20:51So they start whipping up their egg whites, and then once there's a little bit of air, they start to
20:57slowly incorporate the caster sugar.
21:00That meringue needs to be whipped to perfection.
21:04So with my meringue, I'm aiming for stiff peaks.
21:07Maybe I should have whipped it a wee bit more.
21:09It doesn't have enough air. It'll have a completely harder texture, and it'll be more difficult to roll.
21:14Stiff peaks.
21:16I'll do with that.
21:20Nice.
21:23Dajaya, how do you feel about meringue?
21:25I have made meringue before, just not a roulade, but I just want to get it in the oven because
21:30I'm a little bit stressed over time.
21:32Do you know what this is going to look like?
21:34I'm imagining it's some sort of Swiss roll.
21:38Dajaya looks like the nerves might be getting the best of her.
21:46It just feels like there's too much in there.
21:50Kirsty was slightly uneven in how she spread her meringue out.
21:52So as a result, there was a couple of sides of the meringue that kind of puffed up a little
21:56bit thicker.
21:57That's quite the meringue, Kirsty.
21:59It's a whopper.
22:00It is a whopper.
22:01I think it might need two or three of us to roll it.
22:06Right, my eye.
22:08The lemon curd needs to be perfectly balanced.
22:11It's going to bring a great acidity to a very sweet dish.
22:16They're going to whisk their sugar and their butter first over a bain-marie, then they're going to add their
22:21egg yolks and their lemon, and then they're going to whisk it until it's fully cooked.
22:26My main concern at the minute is not letting the curd scramble.
22:30Made lemon curd before?
22:32Never in my life, and never thought I would.
22:35Andy's curd looks like it's a little bit thin.
22:37Hopefully, once he chills it down, it should settle.
22:41It is all about mastery of timing and temperature.
22:46They must make it in time so it's cooled down before it's added to the meringue.
22:51If it goes into the meringue roulade while it's hot, the meringue will absorb that curd and it will just
22:56make everything very soggy.
22:59I don't want it to be warm and everything to melt, so it's getting everything cooled down, making sure I
23:04have a roll and I'm able to present something that's nice.
23:08I'm not sure about the lemon curd because I've not made that before.
23:11It's a bit runny and watery at the moment.
23:13Hold your set, please.
23:16Okay, guys, you have 20 minutes left.
23:22That raspberry coulis is not just decorative.
23:25It needs to be silky and sweet and smooth and passed through a sieve.
23:28I don't want to be taking raspberry pips out my teeth.
23:32The coulis is pretty much good to go. I just need to strain that knife, so.
23:42A few too many seconds in that oven and then MasterChef dreams will be shattered.
23:46A bit like an overcooked meringue.
23:48Is it supposed to be brown?
23:52It's time to roll soon.
23:55You really want to see that lovely swirl in the centre.
24:00I'm just trying to decide whether I should roll it long ways or short ways.
24:05And which way would make it easier.
24:07I might give it two minutes to cool and then roll.
24:14Four minutes to go!
24:18Let's see if we can do this.
24:20Here we go.
24:22Kirsty's rolling her lap from the longer way,
24:25so that means she'll have less of a swirl.
24:28It's very soft inside.
24:31Xenom looks like her meringue is too warm
24:33and the cream's actually melting at the side of it.
24:36It's escaping.
24:37Yeah.
24:37It's a bit soupy.
24:39Soupy!
24:41How warm is it?
24:42Not as cold as I wanted it to be.
24:44Don't say that to me, Andy!
24:45Yeah, I don't have any time left.
24:47It certainly is the moment of truth.
24:49Here we go.
24:56OK, that's it, guys.
24:57Time up.
24:58Step away from your benches.
25:00Just hope it tastes good.
25:03Time to bring up your roulette.
25:15Kirstie, you're up first.
25:26You've got a really good air into your meringues.
25:30It's massive.
25:30But if you'd rolled it from the other side,
25:33you would have gotten a stronger swirl.
25:35I think your raspberry coulée is sweet and sharp,
25:40as I like it.
25:41Yet your curd hasn't got enough sugar in it.
25:44If I went home today, oh, I'd be gutted.
25:48I would be really, really gutted.
25:51Andy, you're up next.
25:59I think that your meringue is beautifully light and fluffy.
26:02I love your lemon curd.
26:03It's very creamy, which I like.
26:06And your coulée is good, too.
26:08There's a lovely balance of crispiness to the softness in your meringue.
26:11Very good.
26:14It's hard to put into words the relief I'm feeling at the minute.
26:16And I know how badly it could have gone.
26:21Gahaya, let's taste your art.
26:30I have to say that I think in the rolling of it, you did really well.
26:34It's got a beautiful swirl to it.
26:36However, I can't get a real hit of lemon in the curd.
26:39I think the meringue needed to be cooked out a little bit longer
26:43because it is quite thick,
26:44so it has a bit of an eggy flavour to it.
26:49I just know if I ever make a roulade again,
26:52which seems unlikely, that I will bake it longer.
26:56Yeah.
26:57Zeynep.
27:07Zeynep, you've definitely had a few problems with this dish.
27:11It was always going to be tricky to time when to start rolling.
27:14I think you timed that slightly wrong and your curd has disappeared.
27:18It seems to have sunk right to the bottom.
27:20I think your coulée is lovely.
27:22I think it's a great balance of sweetness and tartness.
27:24There's a few errors on the plate here,
27:27but it's incredible that you still manage to kind of power on through
27:30and focus on the other elements as well.
27:33I think that I tried my best, but I've had a few little mishaps today,
27:38so I wouldn't be surprised if I didn't earn an apron.
27:45Meringue, roulade, it was never going to be easy,
27:49but we got four slices.
27:52Kirsty's shown us that she's got some great skills,
27:54but also a great cook's instinct.
27:57I really enjoyed her roulade.
27:59It looked the part.
27:59I think her curd needed more sugar.
28:02Andy's meringue was soft and light and whipped very beautifully,
28:05and it was just shouting, eat me.
28:08What it created was really quite special.
28:12Tahaya's roulade looked really good.
28:14It had a great swirl.
28:16It was just a bit undercooked, so it tasted a little bit eggy.
28:21Zainab had a really tough round with that classic recipe.
28:26So by the time that she needed to serve it, it was still quite warm.
28:29When she put her lemon curd cream on it, it just melted.
28:33Four cooks, only two opens to give.
28:37If I was to stay in the competition, I feel like I've still got a lot more to prove,
28:41and I've got a lot more that I can show the judges.
28:45I was dreading this challenge being a dessert.
28:48So I'm very relieved, very happy.
28:51Just need to find out whether it was enough now.
29:03All of you have cooked your socks off today.
29:05You should feel very, very proud of yourself.
29:09We only have two remaining aprons.
29:13The first apron goes to...
29:17Andy.
29:19Your roulade was excellent.
29:22And our last apron goes to...
29:25Kirsty.
29:27Well done.
29:30Tahiya and Zainab, I'm sorry, but your time at the Masterchef kitchen has come to an end.
29:35Thank you so much.
29:37Thanks for everything.
29:42I'm feeling a little bit disappointed, but I'm going to share the experience with the real Masterchef,
29:46who's my mum.
29:46So I'm probably going to hear a lot worse criticism from her.
29:51I obviously feel pretty disappointed, but I've given it my best shot, but I can only be proud of that.
30:00Andy, Kirsty, congratulations. Come take your aprons.
30:03Well done, guys.
30:04Well done.
30:05Thank you so much.
30:07You deserve it.
30:12I've won this for so long.
30:14The emotions that I've gone through today have been ridiculous.
30:19I can't believe the result, to be honest.
30:21Anything above this is a bonus now, but I've also got a bit of a fire in my belly now,
30:25so I'm not looking to go home anytime soon.
30:38Welcome back, contestants.
30:41We're about to really turn up the heat.
30:43You're cooking for a quarter-final place.
30:47At the end of this, one of you will be going home.
30:51It's a very difficult decision, so we've invited three very special guests to help us.
30:59Past semi-finalist, Nisha Parmer.
31:03Finalist, Tony Rod.
31:05And champion, Simon Wood.
31:08An hour and 15 minutes to do two courses.
31:12We need four plates of each dish.
31:18Start cooking.
31:25I'll be ripping out a bathroom again, Simon.
31:28Can't make sense, does it?
31:31I'm normally a meat, veg, sauce or gravy kind of guy, but I just want to show the judges that
31:36I can do more than that.
31:40Sean, what are you cooking?
31:41Today, for my starter, I'm doing seared scallops with a pea puree and black pudding.
31:47Scallops? How are you going to service them?
31:50Fried in butter, they're drying out now, they'll be well rested, plenty of seasoning on there.
31:55It's quite a classic combination, peas and scallops, scallops and black pudding.
32:00He needs to nail each one of his elements.
32:03It's getting warm in here.
32:05Scallops, Anna and I absolutely know how we want them.
32:09If he overdoes them, all will be lost.
32:12That's the one.
32:14And then for the main is a smoked haddock and asparagus risotto.
32:19Growing up by the sea, I loved shellfish, always loved fish, full stop.
32:25You'd see the fresh fish coming in daily off the boats.
32:27So today I thought I'd showcase a bit of fish, something different, risotto and scallops.
32:33OK, here we go.
32:35It's all about love and the steady hand where you're putting the ladles of stock in there.
32:40You put too much in there, you're going to end up with liquid.
32:42He has to be really careful about when he adds in that asparagus.
32:47I want it al dente, I want a little bite and I want a vibrant green.
32:50It's all going to happen last minute.
32:55My starter today is the Eye of Vesuvius.
32:58Que fantastico!
33:00It's going to be something that is really revolutionary, which is fried egg yolk in breadcrumb on a Parmesan cheese
33:07sauce.
33:10It is inspired from the Vesuvius, which is the volcano where Naples like was developed from.
33:15So in the middle we're going to have like an egg yolk that is going to be in the last
33:19chiller in pangratato, so in breadcrumbs.
33:22Then afterwards it's going to be like deep fried and inside it's going to be runny, just like lava.
33:26So you're taking egg yolk, you're freezing them, you're deep frying them and you want them to be runny.
33:33Ferdinando, I'm frightened.
33:37Come on, come on, come on.
33:40Ferdinando's first course is a celebration of invention and showing us finesse, technique.
33:47Oh no.
33:47The one element that I think I'm a little bit worried about is the richness of the Parmesan cream and
33:52then the richness of the yolk.
33:54Why this one is not very thick?
33:59What's your main course?
34:00Pasta tagliatelle with nduja, with burrata and roasted yellow tomato and roasted yellow tomato sauce.
34:06Sounds very simple. Is that how it's going to look?
34:09So this pasta is going to be naturally like red colored from the nduja, like a vision of a volcano.
34:14What is it with you and volcanoes?
34:16It is a feeling for every Napolitan. Every time you wake up in the morning, we wake up with this
34:20beautiful view of this volcano.
34:23I love the idea of the burrata with the chili and the nduja.
34:27Oh wow, this is spicy. I love.
34:31And the homemade tagliatelle is something I'm very excited about.
34:36I've learned how to do pasta with my grandmother, so this is something that really takes me back to a
34:41cherishable memory.
34:43He's using a pasta machine, so I expect that to be lovely and thin.
34:47If he rolls it too thick, it's going to be claggy and lumpy and it certainly will not get the
34:51shape that he wants.
34:51It's fantastico. We have the pasta ready.
34:59Getting the apron has really spurred me on and it's not just for me anymore.
35:03I feel like I'm representing my family and my friends and now it's more about making everyone else at home
35:08proud.
35:10Andy, what are you cooking for us?
35:12So for my main course I'm cooking a parmesan crusted pork schnitzel with an apple and celeriac remoulade and a
35:20wild mushroom demi-glaze.
35:22What's this inspired by?
35:23So I'm really taking styles from sort of central Europe and putting in really good Irish produce into it.
35:31Traditionally a demi-glaze is a very rich beef based gravy that has lots and lots of alcohol in it.
35:37But Andy is using dried mushrooms.
35:40It does need to be thick, it can't be watery.
35:44That schnitzel will be touching the pan and if the pan is up too high it will burn.
35:51My dessert is a chocolate mousse with an orange chantilly cream.
35:54I really want to pack a lot of flavour into my dessert and I think the two flavours are going
35:58to pair really well together.
35:59I've never met anyone that has said I don't like chocolate orange.
36:02My fiance and I love cooking together and we use this chocolate mousse as a way to like celebrate all
36:06our big milestones.
36:07What have you been celebrating recently?
36:09We got engaged last year which was lovely and that means a lot of chocolate mousse too.
36:13He's not giving himself a huge amount of work to do so I am expecting that mousse to be spot
36:18on.
36:19I'm really interested in his orange chantilly cream.
36:21It needs to be a flag in the sand basically saying this is citrus to cut through it.
36:26How would you celebrate if you got through to the quarter-final?
36:29It would be something a little bit stronger than an orange chantilly cream anyway.
36:34It's so easy watching from home but when you're in there it is a different world.
36:38I've just got to do what I can do best and the food that I'm cooking is delicious.
36:41If I get it wrong.
36:44So I'm doing hand-cut pappadella pasta with a butternut squash cream with Italian sausage
36:50and finishing it off with a brown butter and sage topping.
36:55Yum!
36:57Pappadella, thick belt ribbons of noodles. Not an easy thing to get right.
37:03Whoops!
37:04Must be a quicker way.
37:06I expect that pasta to be very, very thin. I want it to be about an inch in width.
37:14The second course is a very rich chocolate mousse, a bit of an adult one because a bit of brandy
37:19in there.
37:20With a biscuit base and some salted pistachios and a raspberry coulee.
37:25Again.
37:27Have you practised these dishes?
37:28I have practised them. I've managed them once under time at home.
37:35So the inspiration behind these desserts is a nod to my nana, Jeannie.
37:39So she used to do this wicked chocolate mousse and then I managed to get hold of the recipe.
37:46Kirsty's going to make smashed up biscuit base with melted butter through it.
37:50I think this is an excellent idea to go with the chocolate mousse because texture is key.
38:01This is a big round. Anyone that gets through this round has a real good chance of progressing in the
38:05competition.
38:06So my expectation is they're up there and there should be as well because they've got to deliver today.
38:12This is an almost impossible task. An hour and 15 minutes to make eight plates of food.
38:17It's almost like a restaurant expectation service.
38:23I got food and wine tattooed on my knuckles for a reason.
38:26I live to eat and I can't wait to see what these chefs have got.
38:31This is a great menu. I think it looks fantastic.
38:34Yeah, we're in for a treat.
38:35OK guys, 15 minutes until the first course is going to be served.
38:40Sean, you're up first.
38:41OK.
38:43So we're going to have it very, very quick.
38:46So Sean's starters, seared scallops with a pea puree and a black pudding crumb.
38:51What's happening?
38:52That's literally just going to be fry that, break it up, crumble it over the top mate.
38:56This is a dish we've seen before so I wonder how he'll make this his own.
39:01Three minutes to go, how are you feeling?
39:02Hot bothered but I'm feeling alright.
39:05The cooking of the scallop will be the key for this dish.
39:08A really nice caramelised topped and still plump and juicy in the middle.
39:12Sean, you're on it. I'm on it.
39:14I love the colour of the peas.
39:17The pea puree definitely needs to be smooth and the black pudding crumb.
39:21That's going to be a crucial element because it's going to need some texture.
39:24Right, it's time to serve. Good luck.
39:29It's a simple dish, there's three elements.
39:31They all better be on point.
39:34Good afternoon. How are we?
39:35Good, good.
39:37This is my seared scallops with a pea puree and a black pudding crumb.
39:41Hope you enjoy. Thank you.
39:46Do you know, it's such a pretty looking, inviting colour of a dish, isn't it?
39:51My scallop was seared beautifully on the outside and juicy in the middle.
39:55The pea puree, I don't think it's seen as salt and pepper pop.
39:58The saving grace for that is the black pudding.
40:01And when you have the black pudding with the pea puree, it's delicious.
40:05The scallop is delicious.
40:07It's very nicely seasoned. I like it.
40:09It's not setting the world alight.
40:12How was that?
40:13One down, one to go.
40:15OK. Well, you've got 15 minutes.
40:18So, Sean's making us a smoked haddock and asparagus risotto.
40:23I'm quietly confident.
40:24Well, I was until I tried that.
40:27I just need this to start absorbing some liquid now.
40:30We need to know that that risotto's soft and yet not overcooked.
40:34We want to make sure that the asparagus has still got a little bit of bite to it.
40:38Really interested to see what he does here because we all know haddock can be very, very overpowering.
40:42What's my nerve-racking, this or someone shouting at you about a bathroom?
40:46Depends on the customer, really.
40:48I've always wanted to use them, flowers.
40:51Thanks, John.
40:55Hello again. Hello.
40:58Here we have a smoked haddock risotto with asparagus.
41:01Hope you enjoy. Thank you.
41:06I'm really happy with the dishes that I've done.
41:08Will it be enough? I hope so.
41:10But we'll soon find out.
41:13Too much liquid definitely gone in because it's a wet risotto.
41:17He has left the asparagus surprisingly crunchy.
41:21It's okay. I won't remember it tomorrow.
41:25I think it's a little bit too soupy, but I think there's some really good flavours in this risotto.
41:31I can taste the haddock. I think that the asparagus is al dente. It's really delightful.
41:38Ferdinando, you have three minutes.
41:41Ferdinando's starter, the eye of Vesuvius. I can see where he's going with it.
41:44It's fried egg yolk and Italian breadcrumbs with the Parmesan cream.
41:47One, two, three. And we have it.
41:50He wants to represent this volcano.
41:53We want a little bit of the explosion.
41:56I think he's very brave attempting something like that.
41:58Let's see if it does erupt.
42:00This is the eye of Vesuvius.
42:03Okay.
42:04Your vision is quite something.
42:06Time to feed our guests.
42:08Okay, fantastic.
42:10Hello.
42:11Hello.
42:12Hi.
42:15This is egg yolk that it's been in fryer and crowned like with a Parmesan sauce.
42:20This is the eye of Vesuvius because he remembers the eruption of a volcano.
42:27It is really impressive that he managed to panay an egg yolk and cook it and serve it to us
42:35runny.
42:35But that's about as far as my praise goes because this Parmesan sauce, it doesn't taste of anything.
42:41I kind of don't know whether I should eat it with a fork or a spoon or a straw.
42:46Is it an amouche-bouche? Yes, perhaps.
42:47But even the flavour isn't there.
42:49I think he's blinded by a vision and he can't see the wood for the trees.
42:54For me, this is a perfect example of style over substance.
42:58All I can feel is wet.
43:01How long do I have to do this?
43:03You have 15 minutes for everything.
43:06Okay, fantastico.
43:07I love the sound of this tagliatelle with this fiery anduja, the burrata to mellow it out.
43:14You're going to have to kick into fifth gear.
43:20You're happy with your pasta?
43:21I'm very happy with the pasta. It's exactly al dente.
43:25This is about bringing flavours together and making them sing in harmony with one another.
43:32Uno, due, tre.
43:33Okay, ragazzi, we're ready.
43:35Time to serve our diners.
43:36Allo, let's go.
43:37Good luck.
43:41Chunky-looking tagliatelle.
43:43What sound does a lion make?
43:45Raw.
43:45That's how the pasta's going to be.
43:47Thank you very much.
43:49Anna Donando has made handmade anduja tagliatelle, tossed in a roasted yellow tomato and anduja sauce, finished with burrata and
43:57chilli oil.
44:00Grazie.
44:01Ciao, ciao.
44:05This challenge is illegal.
44:07I've been, like, ten years of my life older. Like, this is a lot.
44:13Well, this is not like Nana used to make. The pasta's awful. It's a real shame. It's really thick and
44:19it's still got that kind of floury quality to it, where it's not quite cooked properly throughout. The sauce is
44:26very much just coating the pasta.
44:28The only saving grace might be that burrata with those roasted tomatoes, because, overall, that pasta is not very good
44:35at all.
44:37I'd have to question if there is, in fact, and do you're in there?
44:41When it comes down to it, this is not a balanced dish.
44:44Lovely ideas and great flavour profiles, but even I can't function that bowl, and pasta is one of my favourite
44:51hobbies.
44:54Andy's main course is a parmesan-crusted pork schnitzel with a celeriac and apple rumoulade, served with wild mushroom demi
45:01flakes.
45:02My concern, really, is going to be in the cooking of the schnitzel. The breadcrumbs need to be crisp without
45:07burning, and the pork needs to be soft in the middle without being under.
45:13Oh, shit, I'm all right. Wait if I got the flip down.
45:16I'm interested to see how the wild mushroom demi-glace comes together.
45:20It's got the glass that I wanted it to have, but just not really tactually what I was going for.
45:24I'm wondering if he's going to put, like, a pork trotter through that to give it that viscosity that it
45:28needs, because to get that out of just a mushroom is nayon impossible.
45:31Your time's up now. Yeah, I got it served up.
45:34Are you putting the burn bits on the bottom and hoping they don't see?
45:36Yeah. It's a classic technique.
45:40We've got to get ready to serve the diners now.
45:42Yeah, absolutely.
45:44Let's get going.
45:46Hi. How's it going?
45:47Hi, Andy. How are you doing?
45:48Lovely. Thank you.
45:50For your main, I've made you a parmesan-crusted pork schnitzel with an apple and celeriac remoulade and a wild
45:58mushroom demi-glace.
45:59Hope you guys enjoy it. See you, Danny. Good luck.
46:04My pork's quite juicy in the middle.
46:06It's a real shame that the sauce is so watery, because that would have been a nice glaze over it,
46:12but at the moment all it's doing is making that lovely crust soggy.
46:16The demi-glace, it's tasty, it's got the star of great depth, but he's never going to achieve that in
46:22the time that he's allocated.
46:24The chrome is a bit charred on the bottom, but actually the flavour is not spoiling the actual pork itself.
46:32A couple of minutes to go, Andy. How are you feeling?
46:34I just hope that the dessert is enough to see if my end of course.
46:39Okay, so Andy's dessert, chocolate mousse with orange chantilly cream. Very basic.
46:44This is the orange chantilly cream?
46:46This is the orange chantilly cream going on at the minute, yeah.
46:48We're, I think, all expecting a bit of a surprise with this dish, because it reads very simply.
46:55This is the mousse that you make to celebrate all the good times with your fiancé.
46:59I know that she likes it, and if she likes it, then most people will.
47:03Okay, let's go.
47:11For dessert, I've made you a very light and airy chocolate mousse with a orange chantilly cream,
47:17and a segmented orange and a little bit of flaky salt on top.
47:21Thank you very much.
47:22Thank you very much. I hope you guys enjoy.
47:23Cheers.
47:24I'm even just glad that I got something on the pass.
47:27To be honest, that was probably the challenge that I was most nervous for, so I'm just glad that it's
47:31out of the way.
47:34The mousse itself is light, it's airy, and it tastes really good.
47:39I think the issue we've got here is the flavour.
47:41We've got chocolate, and pretty much that's about it.
47:45The orange is so minimal in that cream.
47:48I would have just liked a bit more orange, and I definitely am missing that crumb or a biscuit or
47:53some sort of texture.
47:54If you like chocolate, it's okay. It's a very basic dessert.
48:02I think this is a really light, fluffy chocolate mousse.
48:06His orange chantilly cream for me is really, really subtle.
48:12Right, you have four minutes to go.
48:16Everything is going to lie on that parpagirling there, making sure it's thin and velvety.
48:21How do you make pasta look pretty?
48:23I think those ribbons look beautiful.
48:25Thank you. Hand-cooked with love.
48:27And also, the butternut squash.
48:29Roasting it will give us a sweetness that will play really well against that brown butter.
48:33Sage butter, is that done?
48:34Almost there now.
48:3530 seconds.
48:36Okay.
48:37Sage butter is nice and brown.
48:40You know what? It's a bit of work to get this right, and a lot of that's going to be
48:44down to the timing.
48:45This isn't for the faint-hearted, obviously.
48:47That's it. Time's up.
48:49Yep.
48:52Hi!
48:53Hi!
48:53Hi, Mary Kay.
48:55So, today I've cooked for you a hand-cooked pappardelle pasta with a butternut squash cream, Italian sausage, a brown
49:02butter sauce, and topped with some extracchitali.
49:06Enjoy.
49:10This is fantastic pasta.
49:13It's such a thin pappardelle.
49:16I mean, she has paid so much attention to the seasoning, I can even pick out nutmeg.
49:19You mix it all together, and the balance of flavour is absolutely outstanding.
49:25Individually, the components have all got really strong flavours, and actually, when you put them all together, they sing.
49:32Great pasta work.
49:33And I think her sage butter is absolutely spot on.
49:39So, you've got two strong flavours here, you've got chocolate and brandy.
49:42I wonder how dark the chocolate's going to be, will the brandy, you know, taste come through?
49:47You've got one minute.
49:48OK.
49:49What I do like is we've got different textures going on in this dish, from the creamy, smooth mousse, and
49:54then that nice, crunchy biscuit and crumb.
49:57Just put a little bit more in, cos I love loads with mine.
50:01Right, off you go.
50:02Yeah.
50:08Hi.
50:09Hello again.
50:11Amazing, thank you.
50:11I've made for you a very rich chocolate mousse on a biscuit base with some salted pistachio crumb and a
50:20raspberry coulee.
50:22Lovely.
50:22Thank you so much.
50:23Really good.
50:26Yeah.
50:27An hour and 15 minutes just literally goes in a matter of minutes.
50:31It's unbelievable.
50:32It really is like the TARDIS in that kitchen.
50:37Technically very well executed, the mousse is nice and light and airy, the biscuit is really good, it's crunchy.
50:44I'm not getting the brandy through, but I can't say I'm missing it, because that cookie is fantastic.
50:51I love the biscuit base, I love the chocolate mousse, I think the pistachio was a great element.
50:56As a dessert, that is just a plate of happiness.
51:04Dining room agreed with us on so many things today.
51:11They had a cook of the day, and so did we.
51:14That was Kirsty.
51:17Kirsty's beautiful autumnal parpadelli and her slick, delicious chocolate mousse, well, I think they've won her a place in the
51:24quarter-final.
51:26Sean was perhaps playing it a little bit safe, but I did think his scallops were really beautifully done.
51:33There's no doubt that smoked havoc in a risotto is a wonderful combination.
51:38But his risotto was quite soupy, it didn't have that silky emulsification that you get from a great risotto.
51:45I'll hand it to Ferdinando, those egg yolks were runny.
51:49But his sauce was unseasoned, and what we had on the plate was yolk and sauce, with nothing to serve
51:55with it.
51:56I mean, we weren't the only ones, I think the dining room did not enjoy that dish.
52:01Ferdinando's pasta, it was thick, it was raw, I couldn't find the sauce.
52:05I think he got so swept away in the story of that dish that he didn't keep his eye on
52:10the detail, and that's what we needed.
52:13Andy was running out of time. I thought his pork was nicely cooked in the centre, it wasn't dry, it
52:18was juicy.
52:19His sauce did taste of mushroom, but it was more like a broth than a demi-glaze.
52:24His dessert. The cream maybe wasn't as orangey as I wanted, but I did really like the mousse.
52:31I've got an apron now, but I want to go further. I want to go through to the next round.
52:37I'm kind of sitting here expecting to go home, so I'm not trying to let myself get too excited about
52:42anything further than that.
52:43I'm just very happy to be here, to be honest with you. I don't pretend to be like the best
52:48chef of the world, that's for sure.
53:00We know what an incredibly difficult round that was. But as you know, one of you will be leaving.
53:11The cook that will be leaving us today is...
53:20Ferdinando, thank you for your creativity and your passion. Your time at MasterChef has come to an end.
53:26Thank you. Thanks Ferdinando.
53:30I'm absolutely like thrilled to have had this experience. I will definitely carry on creating my own food.
53:36I'm extremely proud of myself.
53:38Your quarter-finalists, congratulations.
53:43Well done.
53:44Oh, my God.
53:45My bag's packed, one foot on the plane, and all of a sudden I need some more time off work,
53:50you know, so it's a bit crazy.
53:52Oh, I feel elated. Oh, the moon. Absolutely buzzing.
53:56This is where the competition really begins. It's time to knuckle down and really go for it now.
54:01This feeling, I don't want to sweat.
54:05Next time... How cool is this?
54:07..six more home cooks...
54:09What an upgrade to my kitchen.
54:11..compete for the chance...
54:13..to wear a MasterChef apron.
54:15Crikey, OK.
54:18That is a delight. A flavour bomb.
54:21..before battling for a place in the quarter-final.
54:24Perfect. Absolutely cracking.
54:27.
54:27.
54:28What is this года?
54:30.
54:31.
54:33.
54:51.
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