- 3 hours ago
MasterChef Season 16 Episode 5
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🎥
Short filmTranscript
00:00How's Team Europe doing?
00:01Oh, .
00:01But one mistake could cost the whole team.
00:04Oh, my God, this is a disaster.
00:06How we doing, Team Africa?
00:07Help me.
00:08Do you want these to be burned like this?
00:10There are times where you just have to start over.
00:12Is this a band-aid?
00:15Oh.
00:31All right.
00:32Here we go.
00:33Top 20.
00:34Four incredible territories.
00:37Whoo!
00:38Whoo!
00:39Yeah!
00:40Oh, my God!
00:41I'm so excited!
00:43Welcome, guys!
00:44Come on.
00:46Let's go, top 20!
00:47It is the most amazing feeling walking into this kitchen,
00:50knowing that I am one of the top 20 home cooks in America.
00:54Oh, yo, you see the soccer ball?
00:55That's sick.
00:56Whoo!
00:57Whoo!
00:58And I'm here to show everybody what a great home cook
01:01representing Team Europe can do.
01:03Welcome to the Top 20 Must Chef Global Gauntlet.
01:07Yeah!
01:08Top 20!
01:11Tonight, the real tournament does begin.
01:14And honestly, I am so excited to see what the world
01:17has to offer.
01:18Ready, ready, ready, ready.
01:19This is a high-stakes global battle,
01:22with a big prize up for grabs.
01:25That quarter of a million dollars.
01:26Whoo!
01:29Whoo!
01:29Now, for the first phase of the competition,
01:32you'll cook alongside other members of your territory,
01:35where each of you will be responsible for your own
01:39individual dish.
01:40We'll then taste the top dishes from each territory.
01:45And if you cook the best dish of the night,
01:47you'll win the MasterChef immunity pin.
01:52Whoo!
01:53Let's go!
01:53This will keep you safe from elimination
01:55in the following challenge.
01:57But even better news, you'll also save the rest
02:01of your territory from elimination tonight.
02:04Oh!
02:05There we go.
02:06There we go.
02:07There we go.
02:08There we go.
02:17One home cook will be eliminated.
02:22Now, in the spirit of the World Cup for tonight's challenge,
02:25we want you to make elevated versions
02:27of traditional stadium food.
02:29But listen up, guys.
02:31We're not in the nosebleeds of your local stadium.
02:34We're in the MasterChef kitchen.
02:35And that means we want food that only someone who knows
02:40your culture could cook.
02:41That's what could send you and your territory
02:44to the safety of that balcony tonight.
02:46Yeah.
02:47Tonight, you'll have 60 minutes
02:49to cook an elevated dish inspired from stadium food.
02:53Use everything in this kitchen at your disposal,
02:55from the mouthwater ingredients from that pantry
02:58to the incredible top-of-the-line Thor kitchen ranges
03:03crafted to meet every demand from professional chefs.
03:06Oh, yes.
03:06Right.
03:07Everybody ready?
03:07Yeah.
03:08Yeah.
03:08Good.
03:09Your time starts...
03:14In fact, wait.
03:15Right.
03:16Come on.
03:17It's the Soccer World Cup.
03:18Whoa!
03:19Come on.
03:20Let's go.
03:21Oh, no.
03:22Right.
03:23Your time starts...
03:33Easy.
03:34First pantry.
03:35Pantry chaos.
03:36I love it.
03:37Oh, my God.
03:38Behind.
03:38Sorry, sorry, sorry.
03:40This pantry is chaotic.
03:42Oh, my God.
03:44Oh, no.
03:45Crack bottle.
03:46Oh, sorry.
03:46People are almost trampling each other.
03:49Has anybody seen sugar?
03:50Behind, behind, behind.
03:50I am about as front as I can get.
03:52I am about as front as I can get.
03:53But I'm a professional wrestler.
03:54Oh, I need these.
03:55So, I kind of feel like I'm at home.
03:57Oh, my God.
04:00Okay.
04:01Let me think.
04:01Let me think.
04:02Wait.
04:03Am I in the wrong spot?
04:04Oh, yeah.
04:04Just kidding.
04:05We're gonna go.
04:06Let's go.
04:06Come on.
04:07Wrong station.
04:08Oh, no.
04:09Maybe I'm more nervous than I thought.
04:13Oh, my eyes are burning.
04:15Americas, relax.
04:16We got this.
04:16Nice and easy.
04:17I'm making, like, my take on the chicken carnitas taco,
04:20so I boil the chicken, get it nice and tender,
04:22crisping up the chicken skin, putting some duck fat in,
04:24just gonna boil it, get it nice and crispy.
04:26Should be good to go.
04:26I'm making coxinha.
04:28It's a very famous Brazilian street food that's served
04:32at games, soccer games.
04:34It's one of the most famous in Brazil.
04:36My friends always ask me to make this dish, always.
04:41How exciting is this?
04:43Top 20 and game day gourmet.
04:46Come on.
04:46Yeah, I think there's so many different ways to go,
04:49and I think everyone has a very different experience
04:51with stadium food.
04:52I think we could be in for a treat.
04:54Asia Pacific!
04:55Yeah, baby!
04:56Whoo!
04:57Whoo!
04:58How are we doing, Team Europe?
05:00We're doing good.
05:03Guys, 10 minutes down, 50 minutes to go.
05:06Let's go.
05:07I am making a Yiddo burger with loaded Greek fries.
05:11Team Europe!
05:12Whoo!
05:13Team Europe!
05:14I am making pachatiki, smarżone,
05:17which is a Polish beef pie.
05:20This is a festival street food in Poland
05:23where people could just grab it, go,
05:25and go back to the game and watch it.
05:29Agata.
05:29Hi.
05:30What are you doing?
05:31I am doing tortillas de patatas,
05:33a very classic.
05:34Stay on the fridge.
05:36Stay on the fridge.
05:36I will go to watch soccer games with my friends
05:38at the bars or around the stadium,
05:39and that will be a classic always.
05:41Good.
05:42So like a little bite-sized omelet or quiche.
05:44Traditionally, it's like, clean the fridge out.
05:46Let's do a tortilla.
05:47Yes.
05:47But how are you going to elevate this?
05:48I'm elevating it with the caramelized onion,
05:50and instead of traditional alioli,
05:53I'm making it with roast pepper with prosciutto on top.
05:56Sounds delicious.
05:57Very best of luck to you.
05:58Food, do you have any garlic?
06:00Yes.
06:00Can I get, like, two?
06:02You can.
06:02Give me one second.
06:04Perfect.
06:05At college, I went to almost every football game,
06:07and chicken nuggets were my favorite thing to get there.
06:09So this dish is going to be an ode to that.
06:10And to elevate it, I'm going to make a Taiwanese popcorn version.
06:13Let's go, Asia!
06:14Woo!
06:14Yeah!
06:15Woo!
06:16Community pin.
06:17I need to get that, not only for myself, but also my team.
06:21How are we doing, Team Africa?
06:22Yes!
06:23You got this, Rita.
06:24You got this, girl.
06:25I am making spice-based pie with tomato, pepper reduction, and chipotle aole.
06:31When I was growing up in Nigeria, we'd do, um, game day.
06:34We'd do vilares.
06:35And at the end, they'd give us some meat pies.
06:37So, basically, I'm taking this question from there.
06:39Hi, Nora!
06:40How are you?
06:42Hello.
06:42We're amazing, Chef.
06:43Yes?
06:43What are you making here?
06:44I'm making harak, fish, and makouda sandwich with Mediterranean salad.
06:49Is this something traditional that you would normally have?
06:51It is.
06:51It's the cheapest sandwich you can actually get in Morocco.
06:54Okay.
06:55But also one of the most delicious.
06:56But what makes this elevated?
07:00Um...
07:00What makes this elevated is delicious.
07:04Very good.
07:05This is the dish of my childhood.
07:06Well, remember, you really have to wow us with this dish, okay?
07:09Yes.
07:09Stay calm.
07:10Stay focused.
07:11Thank you, Nora.
07:12I look forward to having it.
07:13Thank you, Chef.
07:14We're down to 45 minutes remaining.
07:16Come on!
07:17Let's go!
07:19Come on now.
07:20I'm worried about time, and I am very overwhelmed.
07:23Sorry.
07:25And I'm running like a chicken with her head cut off.
07:28Tomatoes.
07:29Tomatoes.
07:30Tomatoes.
07:30I'm running back to get tomatoes, then running back to get olives.
07:35Help me!
07:35My brain is just not graining.
07:39Damn it.
07:42Hold up, Nora.
07:44Cut our finger.
07:44Yeah?
07:45Oh, my God.
07:46Cut it here.
07:47It's blood.
07:48A lot of things are going on.
07:50It's chaos all over the kitchen.
07:53Nobody wants to be the first person to leave the competition.
07:57It is so much pressure.
07:58E.
08:00Ah.
08:01Oh, yeah, yeah.
08:02Oh, yeah, yeah.
08:03Oh, my God.
08:11Look at this.
08:12I don't have to freak out.
08:13You gotta hurry.
08:14You gotta hurry.
08:14Let's go, Team Africa!
08:16Go, Africa!
08:18You all good?
08:19Cut me out.
08:20Okay.
08:20Sorry.
08:21How's Team Europe doing?
08:22Perfect.
08:23Hey, let's go, baby.
08:24You're doing great.
08:24Put some more butter.
08:25Come on.
08:26There we go.
08:28There we go.
08:29Today is all about stadium food, but we are wanting them to elevate their culture.
08:33We want to see how creative they are and really how each group will approach this challenge.
08:38Anybody got garlic?
08:39Right.
08:40Perfect.
08:41Thanks.
08:41In Scotland, I had a meat pie recently with a braised shin of beef with truffle inside the pie.
08:48At the stadium.
08:48At the stadium.
08:49It was mind-blowing.
08:50Wow.
08:51Just throw it back in for another minute.
08:53Oh, .
08:54Eggs, eggs, eggs.
08:57Please don't break.
08:58God, please don't break.
08:59I am making a spin on a typical South African sausage called burrovos.
09:03Everybody who's from South Africa who plays rugby knows that you have burrovos when there's a rugby match.
09:08And I'm doing some parmesan truffle fries.
09:10The most important thing in this dish is the sausage.
09:13If I don't get that right, forget it.
09:14Guys, we're 20 minutes down.
09:1640 minutes to go.
09:18Let's go.
09:19That's it.
09:20All right, America, we're getting there.
09:21Let's go.
09:22Yes.
09:22Oh, my gosh.
09:23Eat more water.
09:24Hi, Sakaiya.
09:25How are you?
09:26What you got going on here?
09:27What are you making?
09:28I'm making a Jamaican beef patty with a cheddar Mornay sauce and, like, a barbecue sauce and a cabbage and
09:35carrot slaw.
09:36What made you pick this particular dish?
09:38It's easy to eat.
09:39If you're at, like, a stadium, you get up because your team just won.
09:43There's a lot at stake right now.
09:44There is an immunity pan and that can keep you here and your whole team safe.
09:48I'm pretty confident that me and my team are going to get that pan.
09:51Good.
09:51Thank you, Chef.
09:54Today, I'm making a marinated banhmi with a spicy aioli and with a pho ajou.
10:01All right.
10:02Aishu.
10:02Nice.
10:03Tell me, what are you doing?
10:04I'm making a South Indian bonda, which is, like, a savory donut.
10:07Yes.
10:07It's a street food phenomenon, right?
10:09Yes.
10:09You can find it in stadiums.
10:11You know, one of the things I love about a bonda is when it's light and the texture is great.
10:14So I'm putting curry leaves, toasted cumin.
10:17I'm putting some grated coconut in there.
10:19And what's the protein?
10:20I'm not doing a protein.
10:21Even though I eat meat, when I think about Indian food, it's the vegetarian food.
10:24That really brings the soul.
10:25Good.
10:25And what would it mean to get your hands on the immunity pin tonight?
10:27I know.
10:27We have a strong team.
10:28And I'd love to show this rest of the competition that we're here and we mean it.
10:32Good luck, yes?
10:35Oh, it's messing up.
10:36I'm trying to get this edible boat right.
10:38I'm making salt and pepper tiger shrimp with a hot honey samba.
10:41It's a really fast Malaysian finger food.
10:43So I'm going to do an elevated version with some Thai basil, some fresh chili, shallots.
10:49It just fries really fast.
10:50It's super delicate.
10:51But I think I'll get it right.
10:57It's so pretty.
10:59You get that?
10:59I'm good.
11:00I like that sound.
11:01I like the sound.
11:02Julia, tell me about the dish.
11:04What are you doing?
11:04So I'm making crispy polenta fries with a blue cheese mousse, candied pancetta.
11:10Oh, sounds nice.
11:11And a fig coulis.
11:12So it's like Italian loaded fries.
11:14Yes.
11:15This is my favorite stadium snack and I figured I want to be true to myself and also my Sicilian
11:19roots.
11:20How do you know a stadium fruit so well?
11:22Right out of college, I got a job as a financial analyst for a professional baseball team.
11:26So I was always at the stadium.
11:27And what would that mean tonight for you to get your hands on that immunity pin?
11:30I'm confident Team Europe's going to get the immunity, but I would love for it to be me.
11:33For my team to know that they can count on me.
11:35Very best of luck.
11:35Thank you very much.
11:36Appreciate it.
11:39Oh, well.
11:41Final 20 minutes, guys.
11:45Let's do.
11:46What are we missing?
11:46All right.
11:47I assume from Asia-Pacific.
11:49She's playing to her roots and going down this sort of street food phenomenon, a bondo.
11:53Almost like a sort of useful donut, but rolled in spice.
11:56Mmm.
11:56It's sweet or savory?
11:58It's savory.
11:58Woo!
11:59Okay.
12:00Oh, my God.
12:02Oh, my God.
12:03That's it.
12:04The bandage fell out.
12:05Please, I don't want to...
12:07I don't want to...
12:08Nora from the African Territory has this sort of sandwich, but it's haddock and it's potatoes
12:15and it's harissa and it's termoula.
12:17So, so many, like, traditional components and ingredients in that dish.
12:21How is she going to put it all together?
12:22Yeah, there's a lot going on there.
12:24There we go.
12:25Now you're getting candied.
12:27Julia from the Europe territory.
12:28She wants to do an elevated take on loaded french fries.
12:31So, she's starting off with some really nice ingredients.
12:33Polenta, fresh figs, blue cheese.
12:35With something so simple, it's got to be, like, elevated.
12:37Those ingredients are in the right direction.
12:39It's all about execution for Julia.
12:41What am I doing right now?
12:41What do I need?
12:42Cornstarch, cornstarch, cornstarch.
12:44That's it.
12:44I really hope this works.
12:45What are you doing?
12:46I really hope this works.
12:47Now you got this all day.
12:48Come on now.
12:52What's up?
12:54For the out of my pancetta.
12:56I don't like that.
12:56I'm not using that.
12:58Do I have time to restart?
12:59Do I restart it?
13:01How much time do I have on the clock?
13:02I have to get my polenta fries in the fryer.
13:05I need to complete that moose.
13:06There are so many things I need to do.
13:08This is the last thing I needed.
13:09Oh, my God.
13:11This is a disaster.
13:13Oh, my God.
13:21What a fuck?
13:23I don't like that.
13:27So I have time to restart.
13:28No.
13:30It's a fuck.
13:31There are so many things I needed to do, and I do not have enough time to restart it.
13:35So I'm literally, like, trying to turn it
13:37so that it doesn't look burnt.
13:38That one's not usable.
13:39I have to try to salvage as much as I can.
13:41I need to start my kalenta fries.
13:43That's too thick.
13:44No, no, no.
13:45And if not, I'm in big, big trouble.
13:47I need to salt this as soon as they get out.
13:5015 minutes to go.
13:51Last 15.
13:54Ooh, that's nice.
13:55Champa.
13:56Hi, Joe.
13:56What's there some big pieces of fried chicken?
13:58Yes, we're doing a tandoori spice buttermilk fried chicken
14:01with a coleslaw raita,
14:02and it's going to have a tamarind chili glaze on top.
14:04Is it going to go in the form of a sandwich?
14:06Yeah.
14:06What is the cut of chicken?
14:08Is that a thigh?
14:09Yes, this is boneless chicken thigh.
14:10That's going to take a while to cook through.
14:12And you need to let it rest.
14:13Yes, yes.
14:14So it's basically like a spicy chicken sandwich with coleslaw.
14:16Yes, and fired by Bangladeshi-style pokoras.
14:19And you're making your own chips, too.
14:20Yes, I'm making chopped masala chips.
14:22Fantastic.
14:23Good luck to you.
14:23Thank you, thank you.
14:25Can anyone grab honey?
14:26Do you have honey?
14:27I don't have honey.
14:27I'm sorry.
14:28I could use sugar, right?
14:29I could use sugar.
14:30All right, Peter, what are we looking at?
14:31We're doing a yaji spice chicken tender.
14:34Yaji.
14:34What does it mean?
14:35It's almost like a suya spice as well, but it's more of in the northern Africa.
14:38So we're going to season the chicken tenders with that and pair it with an interesting ketchup aioli.
14:42Okay.
14:42A mustard cream sauce.
14:43And then we'll have some french fries.
14:45My family and I always are going to sports games.
14:48And actually, one of my best memories is going with my mom to Nigeria versus American soccer games.
14:52So this is kind of me doing a take on what we had there.
14:56Okay.
14:56So in the audition with the duck, the suya was like very light.
15:01It really had that spice, that flavor.
15:03Are we going to have spice here?
15:06Oh, my goodness.
15:06Yaji spice will hit you today.
15:08Okay.
15:08Absolutely, chef.
15:09Very nice.
15:10Best of luck, Peter.
15:11Thank you, chef.
15:12Did you guys see cabbage in there?
15:14I have regular cabbage.
15:14Please, yes.
15:15I'll take.
15:16Okay, perfect.
15:17The chicken is ready.
15:18Right.
15:19Jake.
15:19Hey.
15:20How's it going today, man?
15:21What are you doing?
15:21I'm going to be doing an elevated play on a queso birria taco.
15:24I grew up kind of going in and around stadiums.
15:27I was in the marching band in college.
15:29One of my favorite Mexican stadium foods is a taco.
15:31So I've got that beautiful birria consomme going right there.
15:34Wow.
15:35And I'm going to be getting the tortilla and a corn puree.
15:37I'm going to be finishing it off with a birria style tortilla chip, dipped in consomme
15:41and fried in a pan.
15:42And you're using filet as well?
15:44Yes, I am using filet.
15:45You've got just over five minutes to go.
15:47Are you running behind?
15:48No, not quite.
15:49I mean, I just got to get this steak finished off.
15:51So I got to get this up to mid-rare temp.
15:53And then after then, I'm good to go with the plating.
15:55Yes, good luck.
15:56Five minutes to go, guys.
15:5755 minutes down, five minutes to go.
16:02All right, Nora, are you ready?
16:04No, you're in panic.
16:05What's going on?
16:06Can I help?
16:06I'm not in panic.
16:07I'm just trying to get my stuff in the plate.
16:10That's like a fish sandwich?
16:11Yep.
16:12Wow, this looks really interesting.
16:13Good luck.
16:13I can't wait to try it.
16:14Thank you, Chef.
16:15Thank you, Joe.
16:16Sorry.
16:17Come on.
16:18Scissors, scissors.
16:19Who's got scissors?
16:20Did anyone grab their plate yet?
16:21Oh, my God, get plating.
16:22Get plating!
16:25It needs sugar.
16:26Jake from the Americas territory.
16:28I think he's a little bit confused.
16:29He seems to spend so much time cooking this filet mignon.
16:32The berry sauce, that's en route.
16:35But honestly, that steak is hammered.
16:38Oh, that's beautiful.
16:39That's the sun.
16:40I'm a little bit concerned about champa.
16:42From Asia Pacific, I've never seen anyone cut chicken that big.
16:45Look at the size of that thing.
16:47I'm not too sure if that's cooked properly.
16:48That's really thick.
16:49It has to go in the oven, you know, just to cook it through.
16:51Guys, the final two minutes.
16:53Start plating, please.
16:55I really hope this works.
16:57Oh, my gosh.
16:59Slow it out, bro.
17:00Finish strong.
17:01Oh, yeah, yeah.
17:02Come on.
17:03Come on.
17:04Get it done.
17:04Let's go to your help.
17:06Oh, my God.
17:07That moose is sexy.
17:0860 seconds to go.
17:09Finishing touches.
17:10Let's go.
17:10One minute.
17:11Let's go, America.
17:12Let's go, America.
17:13Let's go, Asia.
17:14I'm shaking.
17:15Oh, my goodness.
17:16Let's go, team.
17:17Come on, guys.
17:18Let's go.
17:18Perfect.
17:19Oh, my God.
17:19It does.
17:21Oh, my God.
17:21Five, four, three, two, one.
17:26Stop.
17:26Hands in the air.
17:27All right.
17:28All right.
17:30Let's go.
17:32What the fuck you guys spew?
17:33I'm okay.
17:34What are you guys?
17:36Oh, man.
17:38Absolutely charred on that chip.
17:40It's good.
17:41All day.
17:41Yeah, team Europe.
17:42Team Europe.
17:43Oh, my God.
17:43Be gentle with the lady.
17:45I don't know what was wrong with it, but it was just, like, not frying.
17:48Okay.
17:50Well, it's fine, but it's good.
17:51The fries are going to be soft.
17:53Good job.
17:53Good job.
17:54Oh, that looks gorgeous.
17:55I feel like it's a little messy.
17:57Way to go, Afro.
17:59How'd you go?
18:00I'm good.
18:00Come here.
18:01Oh, it looks so beautiful.
18:02I have to say.
18:03Hot.
18:05Hot?
18:06Yeah.
18:07I'm feeling a little overwhelmed because I didn't have enough time to make my plate a little more
18:11neat and more pretty, but I'm confident in the flavors.
18:15They're so good.
18:16Yeah, but you never know.
18:17There's always plot twists, right?
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18:39Right, all of you, well done.
18:41You have officially survived your first ever MasterChef challenge.
18:45Now, it's time to come around and take a much closer look at everyone's dishes.
18:51Shall we?
18:52Let's go.
18:52Let's do it.
18:57Right, Maria.
18:59You stewed the chicken in that broth?
19:01I cooked the thighs in the chicken broth.
19:06Jake, are you happy with the cook of the steak?
19:08Yeah, I believe I am.
19:09It was coming up to temp as time was ending.
19:12You are happy or you believe you are happy?
19:14I believe I am happy.
19:17I took Haya.
19:19What did you make?
19:20I made a take on a Jamaican beef patty.
19:22This is a barbecue sauce that my mom makes.
19:25I just did her recipe today.
19:28I'm looking around at the rest of my team and everyone's plates look amazing.
19:32But watching the judges walk around the room and inspect everyone's plate is a way more intense experience than I
19:40imagined.
19:41All right, Dave.
19:42What is this sauce here?
19:43Dachmira.
19:44And it's a reduction of the cooking liquid, chicken fat.
19:46Dachmira.
19:46Yes.
19:47Of course.
19:48Peter, you use the chicken tender, right?
19:51Yes, chef.
19:52What was the dredge?
19:53Flower cornstarch dredge and some seasoning as well as the yashi spice mix.
19:57Very interesting.
19:59Nora, this is how you wanted it to look?
20:02This is not how I wanted to look after sitting with it and thinking about it.
20:07All right.
20:09All right.
20:09Julia, are you concerned about the color of the polenta fries?
20:13I wish I would have kept them in a little bit longer.
20:16I'm trying to read every reaction that the judges are giving.
20:19There's not a lot of feedback.
20:20Are you happy with the cook on the tortilla?
20:23I usually like it a little bit more creamy.
20:28It is a chilling experience.
20:31Hello, Shambla.
20:32Hi.
20:33It looks like a really large piece of chicken that you attempt at.
20:36Um, I'm a little nervous about it.
20:38All right.
20:40Boom.
20:41Hello, Fu.
20:42You made the bonh mi.
20:43What spices did you put in there?
20:45Roasted star anise cinnamon as well as cardamom.
20:50Hello, Ashu.
20:51What did you make?
20:52I made a South Indian bonda.
20:54There's no protein in there, no meat or anything in our home.
20:56Interesting.
20:59Daniel, what do we have here?
21:01Yeah, so I'll have a Taiwanese popcorn chicken wrap.
21:03What's in here?
21:03So that has tofu, mayo, Thai basil, and a bunch of spices.
21:08Mm-hmm.
21:09It's interesting.
21:12Wow.
21:13What a great first night.
21:14Some fantastic dishes out there.
21:16There is spice.
21:17There's sweetness.
21:18There's crunchiness.
21:19It's literally like taking a trip around the world.
21:22I'm stressed.
21:24This is nerve-wracking.
21:26We're good?
21:27Yeah.
21:31Right, well done.
21:33It's time to highlight the top dish from each territory.
21:38First dish from Asia Pacific.
21:41This dish was cooked by a young lady who really did do a strong, elevated take on a traditional dish.
21:50Please step forward.
21:53Aishu.
21:57I can't believe I'm the first to walk up to the judges and present my dish.
22:02I know that some of these other competitors are making proteins, but I think my dish is going to surprise
22:07people.
22:08I want to start this competition with the immunity pin because I want to show everyone that Asia Pacific is
22:13number one.
22:14Describe the dish, please.
22:15I made for you a South Indian potato bonda with a coconut chutney and a cilantro mint chutney.
22:22Aishu.
22:22It looks delicious.
22:23It is elevated, let me tell you.
22:25But as you know, it's equally about the taste.
22:27Shall we?
22:28Yes.
22:31Would this be served in a stadium?
22:33Yes.
22:34You find this food predominantly in stadiums.
22:37You don't eat bondas at home.
22:39It's a guilty pleasure.
22:41Delicious.
22:42Literally.
22:43I mean, you've got it absolutely nailed.
22:44The color and the texture.
22:46In terms of a celebration at a game, yeah, you're on the money.
22:49Great job.
22:50I like the coconut chutney.
22:52I never had that before.
22:53But the core of the dish is that fine balance between sweet and savory that is very rare to find.
22:58Thank you so much.
22:58Good job.
22:59When I get a bite of that donut with a little of the coconut and the garlic and all of
23:04the chutneys that you have going on,
23:05it is a snack that I would gladly indulge in.
23:09Good job.
23:11Okay.
23:14The next dish that we want to taste is from Europe.
23:18It featured excellent sauce work and plated straight out of a fine dining restaurant.
23:25Please come forward.
23:27Agatha.
23:29Congratulations.
23:30Congratulations.
23:31Agatha.
23:35Okay, Agatha, please describe your dish.
23:37I made the tortilla de patatas with caramelized onions and red pepper, LLE.
23:42This is a staple in every stadium, every Spanish bar to Spain in a little bite.
23:49Look, there's not a glass of wine or a beer in all of Spain that doesn't have a piece of
23:52torta next to it.
23:53So, and I've eaten my share.
23:54And you can tell just like the ratio of the eggs to the potatoes that it's just right.
23:58I hope it eats well together.
24:00Shall we taste?
24:01Peace.
24:09Yeah, I think that the potatoes are perfectly cooked.
24:12And like a little bit of the smokiness in the sauce, it looks unassuming, but flavor-wise, it's banging.
24:19Tortilla is delicious.
24:20It pretends to cook beautifully.
24:22And be careful of the irony, because once you've got that prosciutto on top of that, it goes soggy.
24:25But it's a labor of love.
24:26There's no shortcut in making a beautiful tortilla.
24:29And you've done it well.
24:30Thank you, chef.
24:31I'll just talk about the courage of doing such a common dish, because you elevated not in like putting caviar
24:37or foger on it, you elevated in the subtlety of the technique and the execution.
24:41Well done.
24:48The next dish from Africa had plating that was a bit more rustic.
24:52But the flavors were on point in every single element.
24:57Please come forward.
25:00Peter.
25:08Okay, Peter, what did you make and how does it relate to stadium food?
25:11Today, I made Yaji Spice Chicken Tenders and Fries, some Maggi Ketchup Ayoli, and a Creamy Mustard Sauce.
25:17Yaji is a spice blend found in a lot of parts of Nigeria.
25:20When I was a kid, we used to go to stadiums all the time with my mom and my brother.
25:22Um, this is my halftime dish.
25:24Nice.
25:25I love the look of all of this.
25:26I mean, the whole thing feels definitely more elevated.
25:30Shall we?
25:40Chicken tenders are delicious.
25:42They're crispy on the outside.
25:44They're tender in the middle.
25:45Beautifully seasoned.
25:46But it's the two sauces that really help elevate this.
25:48I mean, when I go to a stadium, oftentimes I see those chicken tenders in.
25:52These right here would get me with the aroma along.
25:55You really smell the spices from there.
25:57And I love that you seasoned it heavily on the chicken strips.
26:00I like this dish.
26:01Thank you, Chef.
26:02Yeah, it's courageous to do something that's very, very simple and execute it at a high level,
26:06which tells us a little bit about you as a cook,
26:09that if you're willing to double fry fries that are cut this thick and cook them properly and crispy.
26:13And the sauces are great.
26:14It's all top level.
26:15Good job.
26:15Thank you, Chef.
26:20It's all top because you don't go.
26:22That's right.
26:23Okay.
26:23The final dish from the Americas.
26:26This dish was beyond appetizing.
26:30Please step forward to Kaya.
26:33Let's go.
26:36I feel pretty good about this dish.
26:38I know Jamaica's going to be proud about this dish.
26:40That looks delicious.
26:41My patties look amazing, but everything needs to be good on the inside.
26:45Oh, wow.
26:46So I did a take on a Jamaican beef patty with a cabbage and carrot slaw,
26:51a sharp cheddar cheese, Mornay sauce, and a barbecue sauce.
26:54It's something that's not messy.
26:57So, like, you're at a soccer match and you'll just eat it, get up.
27:00Your team wins and you're still eating.
27:02I love that they are golden brown and that crust looks proper.
27:07My biggest thing is making sure there's enough filling in there.
27:09Okay.
27:10Shall we?
27:11To Tiffany's point, it's all about the ratio, right?
27:14There we go.
27:15So cute.
27:16Yeah.
27:16Nice.
27:17Is that what you want?
27:17Yes.
27:18Yeah.
27:19Love that.
27:20How long did you cook them for?
27:21About 20 minutes.
27:29The dough is buttery.
27:30It's crisp.
27:31Overall, I like all the sauces, all the flavors, and I really like the crust that you have going on.
27:38Takaya, there's a lot of work that's gone into this.
27:40The spice is absolutely delicious on there.
27:42It's nailed, it's elevated, and you play to your strengths.
27:45Kudos.
27:45Well done.
27:47Yeah, it could have used a little bit more filling to the ratio of the crust,
27:50but the crust is so good on its own, I didn't even mind it.
27:53It seems pretty straightforward, but there's a lot of details in this that really raise the standard.
27:57Good job.
27:58Thank you, sir.
27:59Thank you, sir.
28:04All four of you have given us a lot to talk about.
28:06We need a moment.
28:07Excuse us, please.
28:13I mean, all four of them took mainstream staple food and elevated it.
28:18Regardless, shout out to y'all, man.
28:20First day is hard.
28:21I know.
28:22That was delicious, but it's hard to get that so right.
28:25I was praying Agatha got the immunity.
28:28If Aisha wins, we're saved.
28:30Takaya got this.
28:31Are we in the greens?
28:32Yeah, for sure.
28:35Peter.
28:36Yeah.
28:39Aisha, Agatha, Peter, Takaya, you four are safe from elimination.
28:44Well done.
28:45Give yourselves a round of applause, please.
28:48Now, it's time to see who is going to earn that incredible immunity pin
28:54and keep their whole territory safe from elimination tonight.
29:00Tonight's best dish was cooked by...
29:11Aisha, Agatha, Peter, Takaya.
29:14Tonight's best dish was cooked by...
29:20Aisha, congratulations.
29:34Aisha, come up here and get the MasterChef immunity pin.
29:39Great job, Kat.
29:41Well done.
29:42Aisha!
29:44Well done.
29:46Congratulations.
29:46Go, Aisha!
29:47Go, Aisha!
29:48I'm so excited.
29:49I am so happy to get to represent India
29:52and be the first to win the immunity pin.
29:55Make your way to the balcony
29:56and everybody else from Asia Pacific join Aisha.
29:59Let's go.
30:00No, Aisha, you killed it, girl.
30:02I like that.
30:03There's some really talented people here,
30:05but I'm hoping people are starting to see me more of a competition
30:08and taking me more seriously.
30:10Right, Asia Pacific are all safe from elimination and, Aisha, you'll have an incredible advantage
30:16in the next challenge.
30:17Yeah.
30:18Champa, be sure to thank Aisha, because your dish sadly was in the bottom tonight.
30:22You had a lucky escape there, young lady.
30:26I'm so happy to go.
30:27Now, it's time to taste the worst dishes of the evening.
30:32The first dish, it's from Europe.
30:35The dish just felt confused.
30:39Please, make your way to the front.
30:42Julia, let's go.
30:49Having the worst dish in my territory is beyond heartbreaking.
30:52I'm hoping that my flavors save me and that the judges really value that.
30:57Otherwise, I very well could be going home today.
30:59Right, Julia, please, describe the dish.
31:01Yes, so I made crispy polenta fries with a blue cheese mousse
31:06and candied pancetta with fig coulis.
31:09I understand the concept of trying to reinterpret loaded fries,
31:13except there's just so many things like the polenta fries look undercooked.
31:17The pancetta looks burnt, especially you're asking me to elevate stadium food.
31:21I want something to go.
31:23Shall we taste?
31:25Yeah.
31:35It's such a shame because the flavor of the polenta is delicious.
31:38The fig and the cheese, that goes hand in glove.
31:40You know that.
31:41It's a poor execution with the burnt pancetta at the end.
31:43Yes, chef.
31:45Overall, I don't fully see the vision.
31:48I understand the idea of the flavors.
31:49Yes.
31:50The mousse itself is just overwhipped.
31:52Yes, chef.
31:53There are times where you do something and you just have to start over.
31:56Like, you can't just put that on a plate.
31:59Yes, chef.
32:00The execution fell short on every level.
32:02Yes, chef.
32:03Thank you, Julia.
32:04Please step back.
32:08And she works in a stadium as well.
32:10Oh, she knows it.
32:11That wouldn't be served.
32:12No.
32:13The next dish in the bottom from the Americas, this cook took some pretty big risks that didn't
32:19pay off.
32:20Please come forward.
32:23Jake.
32:26Oh, my God.
32:28That's crazy.
32:29I am feeling super anxious right now because I know that the judges know that cook on the
32:34steak isn't right and that burnt tortilla isn't right.
32:37Really, those are the two things that make the whole dish.
32:40So, today I've made a take on a queso birria taco, sort of deconstructed.
32:45It's a pan-seared filet mignon with a birria consomme, cotilla corn puree, and birria-style
32:50tortilla chips.
32:51Jake, everything's very dark on the plate, and visually, it does not look as appetizing
32:56as it sounds.
32:59Temperature-wise, what are we going for here?
33:00Medium rare.
33:01Medium rare.
33:02What have we got?
33:05Sadly, it's above medium.
33:06That's heading towards medium well.
33:08But let's see how it tastes, shall we?
33:15Right, Jake, sauces are delicious.
33:18Everything's there.
33:20Tortillas are overdone, but I think your biggest problem tonight is you're overthinking it.
33:23Running too fast, and tonight you've just tripped up.
33:26Understood.
33:27You cannot afford to not make a perfect steak.
33:29Yes, sir.
33:29So, you're putting a lot of time and concentration into the sauces, but you need to put that time
33:34back into the protein.
33:35Jake, if this didn't work out, I'm not sure why we're putting it on the plate.
33:39Yes, sir.
33:40Look, we love your ideas.
33:41Think big, creative, want to be ironic.
33:43I get it.
33:44But you can't have only big ideas and then trip over all the details that we're going
33:48to have to eat to get there.
33:50Thank you, Jake.
33:53The berry sauce is delicious.
33:54Yeah.
33:54It's such a shame.
33:56Damn, man.
33:57Okay.
33:57This last dish we must examine closer is from Africa.
34:02It has a confusing presentation.
34:05Please come forward.
34:08Nora.
34:10I'm very nervous because everything got hectic and I started just slapping things into the
34:17plate, but I'm hoping that they taste it and the flavor will make up for the plating and
34:23everything else.
34:23I've made a herak and ma'kouda sandwich with sarmoula mayo served with Mediterranean salad.
34:32In Morocco, we don't sell food in stadiums.
34:35We usually bring it with us.
34:37And this is usually what we make, a bunch of fried stuff and make little sandwiches with
34:42it.
34:43Uh, visually, I, listen, I've had the traditional dish that you're talking about and I've never
34:47seen it looking like this.
34:48You're asking us to take a bite of the sandwich.
34:50Our mouths aren't that wide, so I'm just trying to figure out how to get in there.
34:52Does it come with an instruction book?
34:56Shall we?
34:56Let's give it a try.
34:59Uh.
35:00It doesn't look bad.
35:01It's just a Glock-on, huh?
35:16I think that what the problem is, is that the deconstruction of the dish literally deconstructs
35:21the dish and destroys it.
35:22You need the capers, the acidity of the salad, the freshness in the sandwich.
35:26It's, it's, it doesn't make sense.
35:29Having been to Morocco many times, understanding this staple, your version is, it's, it's confusing
35:35because it's, there's like three dishes going into one.
35:37Was it haddock, the fish?
35:39Yes.
35:39That's somewhat overcooked.
35:41So that is, um.
35:45Oh.
35:46What?
35:46Oh, my Lord.
35:48Is this a Band-Aid?
35:50Oh, I'm sorry.
35:53Oh, yeah, that's a Band-Aid.
35:54Oh, my God.
36:02Oh, my Lord.
36:04Oh.
36:05What?
36:06Is this a Band-Aid?
36:08Oh, yeah, that's a Band-Aid.
36:11Oh, I'm sorry.
36:16Is that your Band-Aid?
36:17Did you cut yourself?
36:18I did cut myself a couple of times in that last one.
36:22That is insane.
36:23Damn.
36:24You lost it and you didn't realize you lost it?
36:26I thought it fell on the floor.
36:27I almost ate it.
36:28Yeah, you did.
36:29I'm sorry.
36:30Mm-mm.
36:31I'm done.
36:31Mm-mm.
36:32Oh, goodness.
36:34Nora, I don't, I'm gonna be honest.
36:36I don't, I don't know how to go from here.
36:38There's a, a lot of things wrong with the dish already.
36:41And then to find a Band-Aid?
36:44I am so sorry.
36:45That is insane.
36:47Thank you, Nora.
36:50Oh, my God.
36:55We're eating Band-Aids now.
36:56What the f*** is going on?
36:58I didn't hear it when it fell.
37:00I didn't hear it.
37:01I didn't know what it got, what it went.
37:02I guess it went.
37:04F***.
37:05That is, like, literally my worst nightmare.
37:08Yeah, Band-Aid's about as gross as it gets.
37:09Yeah, it doesn't.
37:10What could be worse?
37:11Mm-mm.
37:11Anyway, I think it's pretty clear, right?
37:13Yeah.
37:14She's definitely going well.
37:15Absolutely.
37:17All right, folks.
37:20Right, Jake, Nora, and Julia.
37:23Three dishes that did not hit the mark.
37:24But Joe, Tiff, and I all agree.
37:28The home cook leaving MasterChef tonight is...
37:37Nora.
37:38Please say goodbye to your fellow chefs.
37:41Julia and Jake, head back to your stations, please.
37:46Nora, sadly, it is a first for us judges,
37:49but a Band-Aid in that sandwich is not acceptable.
37:52I'm sorry.
37:53Yeah, you have a lot of passion for the traditions of Morocco.
37:56Today, it's spun a little out of control,
37:57but it's a breath of fresh air for you to bring in a piece
38:00of one of my favourite countries in the world.
38:01So, thank you for that.
38:03Nora, please place your apron on your bench.
38:09I don't feel good, obviously, but it's fair.
38:12I mean, I served a bandage to Gordon Ramsay.
38:15What do I expect?
38:17They've used butter.
38:19I'm going to try it.
38:20We need to know.
38:21Beyond the bandage, I was not satisfied
38:24with how I executed the dish,
38:26but I'm so proud of myself.
38:28I'm one of the top 20 best home cooks in all of America.
38:31Bye, Nora.
38:34Yes!
38:36Woo!
38:39Next time on MasterChef Global Gauntlet,
38:41lit!
38:42The territory's first mystery box of the season...
38:45Excellent.
38:46...is tougher than it looks.
38:47That is how a MasterChef creates Eggs Benedict.
38:50Hi, Lord.
38:50I shoot.
38:51Yes, Chef.
38:52You get to choose one territory
38:53that must use a tiny whisk.
38:56Oh, my.
38:57I want to start knocking down enemies.
38:59Oh, f***.
39:00With pressure this high...
39:01Oh, my God.
39:02Definitely a workout.
39:03I don't know if I can do it.
39:06Somebody is going to crack.
39:08I have to start over.
39:08What?
39:09F***.
39:10This is a mess.
39:11Yep.
39:11What do you think, we're stupid?
39:17The Floor, all new.
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