- 15 hours ago
MasterChef (2010) Season 16 Episode 5
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00:01Tonight, on MasterChef Global Gornage,
00:03welcome to the top 20.
00:06The four territories, the Americas, Europe, Asia
00:09Pacific, and Africa go head-to-head for the first time.
00:14Let's go.
00:15Come on.
00:15Asia Pacific.
00:17Yeah, baby.
00:18If you cook the best stadium food,
00:20you'll also save the rest of your territory from elimination.
00:24All right, Americas, we're getting there.
00:26Just over five minutes to go.
00:27Are you running behind?
00:28I'm pretty confident that me and my team
00:29are going to get that pinned.
00:30How's Team Europe doing?
00:31Oh, .
00:32But one mistake could cost the whole team.
00:34Oh, my god.
00:35This is a disaster.
00:36How we doing, Team Africa?
00:38Help me.
00:39Do you want these to be burnt like this?
00:41There are times where you just have to start over.
00:43Is this a band-aid?
01:03All right, here we go.
01:05Top 20.
01:06Four incredible territories.
01:11Oh, my god.
01:14I'm so excited.
01:16Welcome, guys.
01:17Come on.
01:18Top 20.
01:19Let's go top 20.
01:20It is the most amazing feeling walking into this kitchen knowing
01:24that I am one of the top 20 home cooks in America.
01:27Oh, yo, you see the soccer ball?
01:29That's sick.
01:30Woo!
01:31Woo!
01:31And I'm here to show everybody what a great home cook
01:34representing Team Europe can do.
01:36Welcome to the Top 20 MasterChef Global Gauntlet.
01:40Yeah!
01:42Top 20!
01:43Woo!
01:45Tonight, the real tournament does begin.
01:48And honestly, I am so excited to see what the world has to offer.
01:52Right here, right here, right here, right here.
01:54This is a high-stakes global battle with a big prize up for grabs.
02:00That quarter of a million dollars.
02:02Woo!
02:04Now, for the first phase of the competition,
02:07you'll cook alongside other members of your territory,
02:11where each of you will be responsible for your own individual dish.
02:15We'll then taste the top dishes from each territory.
02:20And if you cook the best dish of the night,
02:24you'll win the MasterChef immunity pin.
02:28Woo!
02:29Woo!
02:29This will keep you safe from elimination in the following challenge.
02:33But even better news, you'll also save the rest of your territory
02:38from elimination tonight.
02:40Oh, yeah!
02:42There we go.
02:43We're good.
02:44There we go.
02:45We're good.
02:45We're good.
02:45We're good.
02:46We're good.
02:48Yes!
02:49We'll then taste the worst three dishes from the remaining territories.
02:54And unfortunately, one home cook will be eliminated.
02:59Now, in the spirit of the World Cup for tonight's challenge,
03:02we want you to make elevated versions of traditional stadium food.
03:07But listen up, guys.
03:09We're not in the nosebleeds of your local stadium.
03:12We're in the MasterChef kitchen.
03:14And that means we want food that only someone who knows your culture could cook.
03:20That's what could send you and your territory to the safety of that balcony tonight.
03:26Tonight, you'll have 60 minutes to cook an elevated dish inspired from stadium food.
03:32Use everything in this kitchen at your disposal,
03:34from the mouthwater ingredients from that pantry
03:37to the incredible top-of-the-line Thor kitchen ranges
03:42crafted to meet every demand from professional chefs.
03:45Oh, yes!
03:46Right, everybody ready?
03:47Yeah!
03:48Good.
03:49Your time starts...
04:15First pantry, pantry chaos.
04:17I love it.
04:18Oh, my God.
04:19Behind!
04:20Sorry, sorry, sorry.
04:21This pantry is chaotic.
04:23Oh, my God.
04:25Clather.
04:26Crack bottle.
04:27Oh, sorry.
04:28People are almost trampling each other.
04:31Does anybody see sugar?
04:32Behind, behind, behind.
04:33I am about as front as I can get.
04:34But I'm a professional wrestler.
04:37Oh, I need these.
04:37So I kind of feel like I'm at home.
04:40Ah!
04:43Okay, let me think, let me think.
04:44Wait, am I in the wrong spot?
04:46Oh, yeah, just kidding.
04:48We're gonna go, let's go, come on!
04:49Wrong station.
04:51Oh, no.
04:52Maybe I'm more nervous than I thought.
04:54Okay.
04:56Oh, my eyes are burning.
04:58America's relaxed.
04:59We got this nice and easy.
05:01I'm making, like, my take on the chicken
05:02Cadenizas taco, so I boil the chicken, get nice and tender,
05:05crisping up the chicken skin, putting some duck fat in this,
05:08gonna boil it, get nice and crispy.
05:09Should be good to go.
05:10I'm making coxinha!
05:12It's a very famous Brazilian street food that's served at games,
05:17soccer games.
05:18It's one of the most famous in Brazil.
05:20My friends always ask me to make this dish.
05:23Always.
05:26How exciting is this?
05:27Top 20 and game day gourmet.
05:31Come on.
05:31Yeah, I think there's so many different ways to go,
05:34and I think everyone has a very different experience with stadium food.
05:37I think we could be in for a treat.
05:39Asia Pacific!
05:40Yeah, baby!
05:41Woo!
05:42Woo!
05:43Woo!
05:44How we doing, Team Europe?
05:45We're doing good.
05:48Guys, 10 minutes down, 50 minutes to go.
05:51Let's go.
05:53I am making a Yiddo burger with loaded Greek fries.
05:58Team Europe?
05:59Woo!
05:59Woo!
06:00Team Europe!
06:01I am making pashatiki, smarżone, which is a Polish beef pie.
06:06This is a festival street food in Poland where people could just grab it,
06:12go, and go back to the game and watch it.
06:16Agata.
06:16Hi.
06:17What are you doing?
06:18I am doing tortilla de patatas, a very classic Spanish dish.
06:23I will go to watch soccer games with my friends at the bars or around the stadium,
06:27and I will be a classic always.
06:29So like a little bi-sized on metal quiche.
06:32Traditionally, it's like, clean the fridge out.
06:34Let's do a tortilla.
06:34Yes.
06:35But how are you going to elevate this?
06:36I'm elevating it with the caramelized onion, and instead of traditional alioli,
06:41I'm making it with roast pepper with prosciutto on top.
06:44Sounds delicious.
06:45Very best of luck to go.
06:47Food, do you have any garlic?
06:48Yes.
06:49Can I get like two?
06:50You can.
06:51Give me one second.
06:53Perfect.
06:53At college, I went to almost every football game,
06:56and chicken nuggets were my favorite thing to get there.
06:58So this dish is going to be an ode to that.
06:59And to elevate it, I'm going to make a Taiwanese popcorn version.
07:02Let's go, Asia!
07:03Woo!
07:03Yeah!
07:04Go!
07:05The immunity pin.
07:06I need to get that, not only for myself, but also my team.
07:10How are we doing, Team Africa?
07:12Yeah!
07:13You got this, Rita.
07:14You got this, girl.
07:15I am making spice beef pie with tomato, pepper reduction, and chipotle aole.
07:21When I was growing up in Nigeria, we do game day, we do vilay rays,
07:25and at the end, I got some meat pie.
07:27So basically, I'm taking this picture from there.
07:29Hi, Nora.
07:31How are you?
07:32Hello.
07:32We're an amazing chef.
07:33Yes?
07:34What are you making here?
07:35I'm making harak fish and makouda sandwich with Mediterranean salad.
07:40Is this something traditional that you would normally have?
07:42It is.
07:42It's the cheapest sandwich you can actually get in Morocco.
07:45Okay.
07:46But also one of the most delicious.
07:48But what makes this elevated?
07:50Um, what makes this elevated is delicious.
07:56Very good.
07:56This is the dish of my childhood.
07:57Well, remember, you really have to wow us with this dish, okay?
08:01Yes.
08:01Stay calm.
08:02Stay focused.
08:03Thank you, Nora.
08:04I look forward to having it.
08:05Thank you, chef.
08:06We're down to 45 minutes remaining.
08:09Come on!
08:09Let's go!
08:12Come on now.
08:13I'm worried about time, and I am very overwhelmed.
08:17Sorry.
08:17And I'm running like a chicken with her head cut off.
08:21Tomatoes.
08:22Tomatoes.
08:23I'm running back to get tomatoes, then running back to get olives.
08:27Help me.
08:29My brain is just not braining.
08:33Damn it.
08:34Slide it!
08:35Huh?
08:36Hold up, Nora.
08:37Cut out a finger.
08:38Eh?
08:39Oh, my God.
08:40Cut it here.
08:41It's blood.
08:42A lot of things are going on.
08:44It's chaos all over the kitchen.
08:47Nobody wants to be the first person to leave the competition.
08:51It is so much pressure.
08:52E.
08:54Ah.
08:55Oh, yeah, yeah.
08:57Oh, my God.
09:06I got this.
09:07I don't have to freak out.
09:08You gotta hurry.
09:09You gotta hurry.
09:09Let's go, Team Africa!
09:11Go, Africa!
09:13You all good?
09:14Cut me out.
09:15Okay.
09:16Sorry.
09:16How's Team Europe doing?
09:18Perfect, Ted.
09:19Let's go, baby.
09:19You're doing great.
09:20Put some more butter.
09:21Come on.
09:22There we go.
09:24There we go.
09:25Today is all about stadium food, but we are wanting them to elevate their culture.
09:29We want to see how creative they are and really how each group will approach this challenge.
09:35Anybody got garlic?
09:36Right.
09:36Perfect.
09:37Thanks.
09:38In Scotland, I had a meat pie recently with a braised shin of beef with truffle inside the pie.
09:45At the stadium?
09:45At the stadium.
09:46It was mind-blowing.
09:47Wow.
09:48Just throw it right back in for another minute.
09:50Oh, .
09:51Eggs, eggs, eggs.
09:54These don't break, God.
09:55These don't break.
09:56I'm making a spin on a typical South African sausage called bourrevos.
10:00Everybody who's from South Africa who plays rugby knows that you have bourrevos when there's a rugby match.
10:05And I'm doing some parmesan truffle fries.
10:08The most important thing in this dish is the sausage.
10:11If I don't get that right, forget it.
10:13Guys, we're 20 minutes down.
10:1414 minutes to go.
10:16Let's go.
10:18Let's go.
10:18All right, Americans, we're getting there.
10:20Let's go.
10:21Oh, my gosh, we need more water.
10:22Hey, Takaya, how are you?
10:24Hi, I'm Tiffany.
10:25What you got going on here?
10:26What are you making?
10:27I'm making a Jamaican beef patty with a cheddar Mornay sauce and like a barbecue sauce and a cabbage and
10:34carrot slaw.
10:35What made you pick this particular dish?
10:38It's easy to eat.
10:38If you're at like a stadium, you get up because your team just won.
10:42There's a lot at stake right now.
10:44There is an immunity pin and that can keep you here and your whole team safe.
10:48I'm pretty confident that me and my team are going to get that pin.
10:51Good.
10:51Thank you, Chef.
10:54Today I'm making a marinated banhmi with a spicy aioli and with a pho ajout.
11:01All right.
11:02Aishu.
11:03Tell me, what are you doing?
11:05I'm making a South Indian bonda, which is like a savory donut.
11:08It's a street food phenomenon, right?
11:10Yes, you can find it in stadiums.
11:12You know, one of the things I love about a bonda is when it's light and the texture is great.
11:16So I'm putting curry leaves, toasted cumin.
11:18I'm putting some grated coconut in there.
11:20And what's the protein?
11:21I'm not doing a protein.
11:23Even though I eat meat, when I think about Indian food, it's the vegetarian food that really brings the soul.
11:27Sure.
11:27Good.
11:27And what would it mean to get your hands on the immunity pin tonight?
11:29I know we have a strong team and I'd love to share the rest of the competition that we're here
11:33and we mean it.
11:34Good luck, yes.
11:37Oh, they're messing up.
11:39I'm trying to get this edible boat right.
11:41I'm making salt and pepper tiger shrimp with a hot honey sambal.
11:44It's like a really fast Malaysian finger food.
11:46So I'm going to do an elevated version with some Thai basil, some fresh chili, shallots.
11:52It just fries really fast.
11:53It's super delicate.
11:54But I think I'll get it right.
12:01It's so pretty.
12:02You good, Ted?
12:03I'm good.
12:04I like that sound.
12:05I like the sound.
12:06Julia, tell me about the dish.
12:07What are you doing?
12:08So I'm making crispy polenta fries with a blue cheese mousse, candied pancetta.
12:14Oh, sounds nice.
12:15And a fig coulis.
12:16So it's like Italian-loaded fries.
12:18Yes.
12:18This is my favorite stadium snack, and I figured I want to be true to myself and also my Sicilian
12:24roots.
12:25How do you know a stadium food so well?
12:26Right out of college, I got a job as a financial analyst for a professional baseball team.
12:30So I was always at the stadium.
12:32And what would that mean tonight for you to get your hands on that immunity pin?
12:35I'm confident Team Europe's going to get the immunity, but I would love for it to be me.
12:38For my team to know that they can count on me.
12:40Very best of luck.
12:41Thank you very much.
12:42Appreciate it.
12:46Final 20 minutes, guys.
12:51Let's do it.
12:51What are we missing?
12:52All right.
12:53I assume from Asia-Pacific.
12:55She's playing to her roots and going down this sort of street food phenomenon, a bondo.
12:59Almost like a sort of yeastful doughnut, but rolled in spice.
13:03Mmm.
13:03It's sweet or savory?
13:04It's savory.
13:05Woo!
13:06Okay.
13:07Oh, my God.
13:09Magic!
13:11The bandage fell out.
13:12Please, I don't want to...
13:13I don't want to...
13:14Nora from the African Territory has this sort of sandwich, but it's haddock and it's potatoes
13:22and it's harissa and it's termoula.
13:24So, so many, like, traditional components and ingredients in that dish.
13:29How is she going to put it all together?
13:30Yeah, there's a lot going on there.
13:32There we go.
13:33Now you're getting candied.
13:35Julia from the Europe territory.
13:36She wants to do an elevated take on loaded french fries.
13:39So, she's starting off with some really nice ingredients.
13:41Polenta, fresh figs, blue cheese.
13:43With something so simple, it's got to be, like, elevated.
13:46Those ingredients are in the right direction.
13:47It's all about execution for Julia.
13:49What am I doing right now? What do I need?
13:51Cornstarch, cornstarch, cornstarch. That's it.
13:53I really hope this works.
13:54What are you doing?
13:55I really hope this works.
13:56Now you got this all day.
13:57Come on, now.
14:01What's up?
14:03Right the out of my pancetta.
14:05I don't like that.
14:05I'm not using that.
14:07Do I have time to restart?
14:09Do I restart it?
14:10How much time do I have on the clock?
14:12I have to get my polenta fries in the fryer.
14:15I need to complete that mousse.
14:16There are so many things I need to do.
14:18This is the last thing I needed.
14:19Oh, my God.
14:20This is a disaster.
14:23Oh, my God.
14:32What's up?
14:33What the out of my pancetta.
14:35I don't like that.
14:36I'm not using that.
14:38Do I have time to restart?
14:39No.
14:43There are so many things I need to do,
14:44and I do not have enough time to restart it.
14:46So I'm literally, like, trying to turn it so that it doesn't look burnt.
14:49That one's not usable.
14:50I have to try to salvage as much as I can.
14:53I need to start my polenta fries.
14:55That's too thick.
14:56No, no, no.
14:57And if not, I'm in big, big trouble.
14:59I need salt pieces as soon as I get out.
15:0215 minutes to go.
15:03Last 15.
15:06Ooh, that's nice.
15:07Shonpa.
15:08Hi, Joe.
15:09What's this?
15:09Big pieces of fried chicken.
15:11Yes, we're doing a tandoori spice buttermilk fried chicken
15:14with a coleslaw raita,
15:15and it's going to have a tamarind chili glaze on top.
15:17Is it going to go in the form of a sandwich?
15:19Yeah.
15:19What is the cut of chicken?
15:21Is that a thigh?
15:21Yes, this is boneless chicken thigh.
15:23That's going to take a while to cook through.
15:24Yeah.
15:25And then you need to let it rest.
15:26Yes, yes.
15:27So it's basically like a spicy chicken sandwich with coleslaw.
15:29Yes, and fired by Bangladeshi-style pokoras.
15:32And you're making your own chips, too.
15:34Yes, I'm making chopped masala chips.
15:36Fantastic.
15:36Good luck to you.
15:37Thank you, thank you.
15:39Did anyone grab honey?
15:40Do you have honey?
15:41I don't have honey.
15:41I'm sorry.
15:42I could use sugar, right?
15:43I'll use sugar.
15:44All right, Peter.
15:45What are we looking at?
15:45We're doing a yagi spice chicken tender.
15:48Yagi? What does that mean?
15:49It's almost like a suya spice as well, but it's more of in the northern Africa.
15:52So we're going to season the chicken tenders with that and pair it with an interesting ketchup aioli.
15:57OK.
15:57A mustard cream sauce.
15:58And then we'll have some french fries.
16:00My family and I always are going to sports games.
16:02And actually, one of my best memories is going with my mom to Nigeria versus American soccer games.
16:07So this is kind of me doing a take on what we had there.
16:11OK, so in the audition with the duck, the suya was like very light.
16:17It really had that spice, that flavor.
16:19Are we going to have spice here?
16:22Oh, my goodness.
16:22Yagi spice will hit you today.
16:24OK.
16:24Absolutely, chef.
16:25Very nice.
16:26Best of luck, Peter.
16:27Thank you, chef.
16:28Did you guys see cabbage in there?
16:30I have regular cabbage.
16:31Please, yes.
16:31I'll take.
16:32OK, perfect.
16:33The chicken is ready.
16:35All right, Jake.
16:36Hey, how's it going today, man?
16:37How's it going today, man?
16:38I'm going to be doing an elevated playa and a quesabiria taco.
16:41I grew up kind of going in and around stadiums.
16:44I was in the marching band in college.
16:46One of my favorite Mexican stadium foods is a taco.
16:49So I've got that beautiful birria consomme going right there.
16:52And I'm going to be getting the tortilla and a corn puree.
16:55I'm going to be finishing it off with a birria-style tortilla chip dipped in consomme and fried in a
16:59pan.
17:00And you're using filet as well?
17:02Yes, I am using filet.
17:03You've got just over five minutes to go.
17:05Are you running behind?
17:06No, not quite.
17:07I mean, I just got to get this steak finished off.
17:09So I've got to get this up to mid-rare temp.
17:11And then after then, I'm good to go with the plating.
17:13Yes, good luck.
17:14Five minutes to go, guys.
17:1555 minutes down.
17:17Five minutes to go.
17:20All right, Nora, are you ready?
17:23No, you're in panic.
17:24What's going on?
17:25Can I help?
17:25I'm not in panic.
17:26I'm just trying to get my stuff in.
17:29That's like a fish sandwich?
17:30Yep.
17:31Wow, this looks really interesting.
17:32Good luck.
17:32I can't wait to try it.
17:33Thank you, Chef.
17:34Thank you, Joe.
17:35Sorry.
17:36Come on.
17:37Scissors, scissors.
17:38Who's got scissors?
17:39Did anyone grab their plate yet?
17:41Oh, my God, get plating.
17:42Get plating!
17:45It needs sugar.
17:46Jake from the American territory, I think he's a little bit confused.
17:49He seems to spend so much time cooking this filet mignon.
17:53The berry sauce, that's en route.
17:55But honestly, that steak is hammered.
17:58Wow, that's beautiful.
18:00That's the sun.
18:00I'm a little bit concerned about champagne from Asia Pacific.
18:04I've never seen anyone cut chicken that big.
18:06Look at the size of that thing.
18:07I'm not too sure if that's cooked properly.
18:09Yeah, it's really thick.
18:10It has to go in the oven, you know, just to cook it through.
18:12Guys, the final two minutes.
18:14Start plating, please.
18:17I really hope this works.
18:19Oh, my gosh.
18:20Slow it out, bro.
18:21Finish strong!
18:22Oh, yeah, yeah.
18:23Come on.
18:24Come on, get it done.
18:26Let's go to your house.
18:28Oh, my God, that mousse is sexy.
18:2960 seconds to go.
18:31Finishing touches, let's go.
18:32One minute.
18:33Let's go, America.
18:34Let's go, America.
18:35Let's go, Asia.
18:36I'm shaking.
18:38Oh, my goodness.
18:39Let's go, team.
18:39Come on, guys, let's go.
18:41Perfect.
18:41That is, oh, my God.
18:445, 4, 3, 2, 1.
18:48Stop.
18:49Hands in the air.
18:50All right.
18:51All right.
18:53Let's go.
18:55How do you guys feel?
18:56I'm OK.
18:59Oh, man.
19:01Absolutely charred on that chip.
19:04Looks good, Ted.
19:04All day.
19:05Yeah, team Europe.
19:06Team Europe.
19:07Oh, my God.
19:07Be gentle with the lady.
19:09I don't know what's wrong with it,
19:11but it's just, like, not frying.
19:14Well, it's fine, bro.
19:15It's good.
19:15Fries are going to be soft.
19:17Good job.
19:17Good job.
19:18Ooh, that looks gorgeous.
19:19I feel like it's a little messy.
19:21Way to go, Afro.
19:23How'd you go?
19:24I think good.
19:24Come here.
19:25Oh, it looks so beautiful.
19:27What'd you say?
19:28Hi.
19:30Hot?
19:31Yeah.
19:31I'm feeling a little overwhelmed
19:33because I didn't have enough time
19:34to make my plate a little more neat
19:36and more pretty,
19:38but I'm confident in the flavors.
19:40They're so good.
19:41Uh, yeah, but you never know.
19:43There is always plot twists, right?
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20:06Right, all of you, well done.
20:08You have officially survived your first ever MasterChef challenge.
20:12Now, it's time to come around
20:14and take a much closer look at everyone's dishes.
20:18Shall we?
20:19Let's go.
20:25Right, Maria.
20:27You stewed the chicken in that broth?
20:29I cooked the thighs in the chicken broth.
20:34Jake, are you happy with the cook of the steak?
20:36Yeah, I believe I am.
20:37It was coming up to temp as time was ending.
20:40You are happy or you believe you are happy?
20:42I believe I am happy.
20:46So, Kaya, what did you make?
20:48I made a take on a Jamaican beef patty.
20:51This is a barbecue sauce that my mom makes.
20:53I just did her recipe today.
20:57I'm looking around at the rest of my team
20:59and everyone's plates look amazing,
21:01but watching the judges walk around the room
21:04and inspect everyone's plate
21:06is a way more intense experience than I imagined.
21:10All right, Dave.
21:11What is this sauce here?
21:13Dachmira, and it's a reduction
21:14of the cooking liquid, chicken fat.
21:16Dachmira.
21:16Yes.
21:17Of course.
21:19Peter, you used the chicken tender, right?
21:21Yes, chef.
21:22What was the dredge?
21:23Flour cornstarch dredge and some seasoning
21:25as well as the Yashi spice mix.
21:27Very interesting.
21:30Nora, this is how you wanted it to look?
21:32This is not how I wanted to look
21:34after sitting with it and thinking about it.
21:38All right.
21:40Julia, are you concerned about the color
21:43of the polenta fries?
21:44I wish I would have kept them in a little bit longer.
21:47I'm trying to read every reaction
21:49that the judges are giving.
21:51There's not a lot of feedback.
21:52Are you happy with the cook on the tortilla?
21:55I usually like it a little bit more creamy.
22:00It is a chilling experience.
22:03Hello, Shamba.
22:04Hi.
22:05Looks like I got a really large piece of chicken
22:07that you tipped at.
22:08Yeah.
22:09I'm a little nervous about it.
22:11All right.
22:12Cool.
22:13Hello, Fu.
22:14You made the bomb meat.
22:16What spices did you put in there?
22:18Roasted star anise, cinnamon, as well as cardamom.
22:23Hello, Ashu.
22:24What did you make?
22:25I made a South Indian bonda.
22:27There's no protein in there, no meat or anything in there.
22:29Interesting.
22:32Daniel, what do we have here?
22:34Yeah, so a Taiwanese popcorn chicken wrap.
22:36What's in here?
22:37So that has tofu, mayo, Thai basil, and a bunch of spices.
22:42Mm-hmm.
22:43It's interesting.
22:47Wow, what a great first night.
22:49Some fantastic dishes out there.
22:50There is spice, there's sweetness, there's crunchiness.
22:53It's literally like taking a trip around the world.
22:56I'm stressed.
22:58This is nerve-wracking.
23:01We good?
23:02Yeah.
23:06Right, well done.
23:08It's time to highlight the top dish from each territory.
23:14First dish from Asia Pacific.
23:16This dish was cooked by a young lady who really did do a strong, elevated take on a traditional dish.
23:26Please step forward.
23:29I shoot.
23:31Oh!
23:32Yay!
23:34I can't believe I'm the first to walk up to the judges and present my dish.
23:38I know that some of these other competitors are making proteins, but I think my dish is going to surprise
23:44people.
23:45I want to start this competition with the immunity pin because I want to show everyone that Asia Pacific is
23:50number one.
23:51Describe the dish, please.
23:52I made for you a South Indian potato bonda with a coconut chutney and a cilantro mint chutney.
23:59I shoot.
24:00It looks delicious.
24:01It is elevated, let me tell you.
24:02But as you know, it's equally about the taste.
24:05Mm-hmm.
24:05Shall we?
24:06Yes.
24:09Would this be served in a stadium?
24:12Yes.
24:12You find this food predominantly in stadiums.
24:15You don't eat pondas at home.
24:17It's a guilty pleasure.
24:20Delicious.
24:21Literally.
24:22I mean, you've got it absolutely nailed.
24:23The color and the texture.
24:24In terms of a celebration at a game, yeah, you're on the money.
24:28Great job.
24:29I like the coconut chutney.
24:31I never had that before.
24:31But the core of the dish is that fine balance between sweet and savory that is very rare to find.
24:37Thank you so much.
24:38Good job.
24:39When I get a bite of that donut with a little of the coconut and the garlic and all of
24:44the chutneys that you have going on, it is a snack that I would gladly indulge in.
24:49Good job.
24:50Good job.
24:52Good job.
24:54Good job.
24:54Okay.
24:55The next dish that we want to taste is from Europe.
24:58It featured excellent sauce work and plated straight out of a fine dining restaurant.
25:05Please come forward.
25:07Agatha.
25:09Congratulations.
25:11Congratulations.
25:12Agatha.
25:13Congratulations.
25:15Okay.
25:16Agatha, please describe your dish.
25:18I made the tortilla de patatas with caramelized onions and red pepper ali ali.
25:24This is a staple in every stadium, every Spanish bar to Spain in a little bite.
25:30Look, there's not a glass of wine or beer in all of Spain that doesn't have a piece of torta
25:34next to it.
25:35So I've eaten my share and you can tell just like the ratio of the eggs to the potatoes that
25:40it's just right.
25:40I hope it eats well together.
25:43Shall we taste?
25:43Peace.
25:52Yeah, I think that the potatoes are perfectly cooked and like a little bit of the smokiness in the sauce.
25:57It looks unassuming, but flavor wise, it's banging.
26:03Tortilla is delicious.
26:04Yeah, potatoes are cooked beautifully.
26:05And be careful of the irony, because once you've got that prosciutto on top of that, it goes soggy.
26:09But it's a labor of love.
26:10There's no shortcut in making a beautiful tortilla.
26:13And you've done it well.
26:14Thank you, chef.
26:15I'll just talk about the courage of doing such a common dish.
26:18Because you elevated not in like putting caviar or foie gras on it.
26:22You elevated in the subtlety of the technique and the execution.
26:25Well done.
26:32Okay, the next dish from Africa had plating that was a bit more rustic.
26:37But the flavors were on point in every single element.
26:43Please come forward.
26:45Peter.
26:49Okay, Peter, what did you make and how does it relate to stadium food?
26:57Today, I made yagi spice chicken tenders and fries.
26:59Some Maggi ketchup ayoli and a creamy mustard sauce.
27:03Yagi is a spice blend found in a lot of parts of Nigeria.
27:06When I was a kid, we used to go to stadiums all the time with my mom and my brother.
27:09This is my halftime dish.
27:11Nice.
27:12I love the look of all of this.
27:13I mean, the whole thing feels definitely more elevated.
27:17Shall we?
27:28Chicken tenders are delicious.
27:30They're crispy on the outside.
27:31They're tender in the middle.
27:33Beautifully seasoned.
27:34But it's the two sauces that really help elevate this.
27:36I mean, when I go to a stadium, oftentimes I see those chicken tenders and these right
27:41here would get me with the aroma along.
27:43You really smell the spices from there.
27:46And I love that you seasoned it heavily on the chicken strips.
27:49I like this dish.
27:50Thank you, Chef.
27:51Yeah, it's courageous to do something that's very, very simple and executed at a high level,
27:55which tells us a little bit about you as a cook that if you're willing to double fry fries that
27:59are cut this thick and cook them properly and crispy.
28:02And the sauces are great.
28:03It's all top level.
28:04Good job.
28:04Thank you, Chef.
28:11Okay.
28:13The final dish from the Americas.
28:16This dish was beyond appetizing.
28:20Please step forward to Kaya.
28:24Let's go.
28:26I feel pretty good about this dish.
28:28I know Jamaica is going to be proud about this dish.
28:30That looks delicious.
28:31My patties look amazing, but everything needs to be good on the inside.
28:36Oh, wow.
28:37So I did a take on a Jamaican beef patty with a cabbage and carrot slaw, a sharp cheddar cheese,
28:43Mornay sauce, and a barbecue sauce.
28:45It's something that's not messy.
28:48So, like, you're at a soccer match and you'll just eat it, get up.
28:52Your team wins and you're still eating.
28:53I love that they are golden brown and that crust looks proper.
28:59My biggest thing is making sure there's enough filling in there.
29:01Okay.
29:02Shall we?
29:03To Tiffany's point, it's all about the ratio, right?
29:06There we go.
29:07So cute.
29:08Yeah?
29:09Is that what you wanted?
29:10Yes.
29:10Yeah?
29:11Love that.
29:12How long did you cook them for?
29:14About 20 minutes.
29:22The dough is buttery.
29:23It's crisp.
29:25Overall, I like all the sauces, all the flavors, and I really like the crust that you have going
29:30on.
29:31Takaya, there's a lot of work that's gone into this.
29:33The spice is absolutely delicious on there.
29:36It's nailed, it's elevated, and you play to your strengths.
29:39Kudos.
29:39Well done.
29:40Yeah, it could have used a little bit more filling to the ratio of the crust, but the
29:44crust is so good on its own, I didn't even mind it.
29:47It seems pretty straightforward, but there's a lot of details in this that really raise
29:51the standard.
29:51Good job.
29:58All four of you have given us a lot to talk about.
30:01We need a moment.
30:02Excuse us, please.
30:08I mean, all four of them took mainstream staple food and elevated it.
30:14Regardless, shout out to y'all, man.
30:16First day is hard.
30:16I know.
30:17It was delicious, but it's hard to get that so right.
30:20Just praying Agatha got the immunity.
30:24If I should win, we're saved.
30:26Takaya got this.
30:28Are we in agreement?
30:28Yeah, for sure.
30:31Yeah, yeah, yeah, yeah.
30:35Aishu, Agatha, Peter, Takaya, you four are safe from elimination.
30:41Well done.
30:41Give yourselves a round of applause, please.
30:45Now, it's time to see who is going to earn that incredible immunity pin and keep their
30:54whole territory safe from elimination tonight.
30:57Tonight's best dish was cooked by...
31:10Aishu, Agatha, Peter, Takaya.
31:13Tonight's best dish was cooked by...
31:19Aishu, congratulations.
31:33Aishu.
31:34Aishu, come up here and get the MasterChef immunity pin.
31:39Good job, Kat.
31:41Well done.
31:42Aishu!
31:44Well done.
31:45Congratulations.
31:46Go Aishu!
31:48I'm so excited.
31:49I am so happy to get to represent India and be the first to win the immunity pin.
31:55Make your way to the balcony and everybody else from Asia Pacific join Aishu.
32:00Let's go.
32:01Aishu, you killed it, bro.
32:03You killed that.
32:03There's some really talented people here, but I'm hoping people are starting to see me more
32:08of a competition and taking me more seriously.
32:11Right.
32:12Asia Pacific are all safe from elimination.
32:15And Aishu, you'll have an incredible advantage in the next challenge.
32:18Yeah.
32:19Shompa.
32:20Be sure to thank Aishu because your dish sadly was in the bottom tonight.
32:24You had a lucky escape there, young lady.
32:28How'd you go?
32:29Now, it's time to taste the worst dishes of the evening.
32:34The first dish.
32:36It's from Europe.
32:38The dish just felt confused.
32:42Please make your way to the front.
32:45Julia, let's go.
32:50Let this go.
32:52Having the worst dish in my territory is beyond heartbreaking.
32:56I'm hoping that my flavors save me and that the judges really value that.
33:00Otherwise, I very well could be going home today.
33:02Right.
33:03Julia, please describe the dish.
33:05Yes.
33:06So, I made crispy polenta fries with a blue cheese mousse and candied pancetta with fig coulis.
33:13I understand the concept of trying to reinterpret loaded fries, except there's just so many things
33:19like the polenta fries look undercooked.
33:21The pancetta looks burnt, especially you're asking me to elevate stadium food.
33:26I want something to go boom.
33:28Shall we taste?
33:29Yeah.
33:40It's such a shame because the flavor of the polenta is delicious.
33:43The fig and the cheese, that goes hand in glove.
33:46You know that.
33:46It's a poor execution with the burnt pancetta at the end.
33:49Yes, chef.
33:50Overall, I don't fully see the vision.
33:54I understand the idea of the flavors.
33:56Yes.
33:56The mousse itself is just over whipped.
33:58Great, chef.
33:59There are times where you do something and you just have to start over.
34:03Like, you can't just put that on a plate.
34:06Yes, chef.
34:06The execution fell short on every level.
34:09Yes, chef.
34:10Thank you, Julia.
34:10Please step back.
34:14And she works in a stadium as well.
34:16Oh.
34:18She knows it.
34:18That wouldn't be sir.
34:19No.
34:21The next dish in the bottom from the Americas, this cook took some pretty big risks that didn't pay off.
34:28Please come forward.
34:30Jake.
34:34My God.
34:36That's crazy.
34:37I am feeling super anxious right now because I know that the judges know that cook on the steak isn't
34:43right and that burnt tortilla isn't right.
34:46Really, those two are the two things that make the whole dish.
34:48So, today I've made a take on a queso birria taco, sort of deconstructed.
34:53It's a pan-seared filet mignon with a birria consomme, cotilla corn puree, and birria-style tortilla chips.
35:00Jake.
35:00Everything's very dark on the plate, and visually, it does not look as appetizing as it sounds.
35:08Tapesha-wise, what are we going for here?
35:10Medium rare.
35:11Medium rare.
35:12What have we got?
35:14Sadly, it's above medium.
35:16Yeah.
35:16That's heading towards medium well.
35:18But, let's see how it tastes, shall we?
35:26Right, Jake.
35:27Sources are delicious.
35:28Everything's there.
35:30Tortillas are overdone, but I think your biggest problem tonight is you're overthinking it.
35:34Running too fast, and tonight you've just tripped up.
35:37Understood.
35:38You cannot afford to not make a perfect steak.
35:40Yes, Chef.
35:40So, you're putting a lot of time and concentration into the sauces, but you need to put that time back
35:45into the protein.
35:47Jake, if this didn't work out, I'm not sure why we're putting it on the plate.
35:51Yes, Chef.
35:51Look, we love your ideas.
35:53Think big, creative, want to be ironic and get it.
35:55But, you can't have only big ideas and then trip over all the details that we're going to have to
36:00eat to get there.
36:02Thank you, Jake.
36:05The berry sauce is delicious.
36:06Yeah.
36:07It's such a shame.
36:08Damn, bro.
36:08Okay.
36:09This last dish we must examine closer is from Africa.
36:14It has a confusing presentation.
36:18Please come forward.
36:20Nora.
36:23I'm very nervous because everything got hectic and I started just slapping things into the plate,
36:31but I'm hoping that they taste it and the flavor will make up for the plating and everything else.
36:37I've made a herok and makouda sandwich with firmoula mayo served with Mediterranean salad.
36:46In Morocco, we don't sell food in stadiums.
36:50We usually bring it with us and this is usually what we make a bunch of fried stuff and make
36:55little sandwiches with it.
36:58Visually, listen, I've had the traditional dish that you talked about.
37:01I've never seen it looking like this.
37:03You're asking us to take a bite of the sandwich.
37:05Our mouths aren't that wide, so I'm just trying to figure out how to get in there.
37:08Does it come with an instruction book?
37:11Shall we?
37:12Let's give it a try.
37:15It doesn't look bad.
37:17There's just a lot going on.
37:32I think that what the problem is is that the deconstruction of the dish literally deconstructs the dish and destroys
37:39it.
37:39You need the capers, the acidity of the salad, the freshness in the sandwich. It doesn't make sense.
37:46Having been to Morocco many times, understanding this staple, your version is confusing because there's like three dishes going into
37:54one.
37:54Was it haddock, the fish?
37:56Yes.
37:57That's somewhat overcooked.
37:59So that is...
38:03What?
38:04Oh, my Lord.
38:06What?
38:06Is this a band-aid?
38:08Oh, I'm sorry.
38:11Oh, yeah.
38:12That's a band-aid.
38:12Oh, my God.
38:21Oh, my Lord.
38:23What?
38:24Is this a band-aid?
38:27Oh, yeah.
38:28That's a band-aid.
38:29Oh, I'm sorry.
38:35Is that your band-aid?
38:36Did you cut yourself?
38:37I did cut myself a couple of times in that last one.
38:41That is insane.
38:43Yeah.
38:43You lost it and you didn't realize you lost it?
38:46I thought it fell on the floor.
38:47I almost ate it.
38:48Yeah, you did.
38:49I'm sorry.
38:50Mm-mm.
38:51I'm done.
38:52Mm-mm.
38:52Oh, goodness.
38:54Nora, I don't...
38:55I'm gonna be honest.
38:56I don't...
38:56I don't know how to go from here.
38:59There's a lot of things wrong with the dish already.
39:01And then to find a band-aid?
39:04I am so sorry.
39:06That is insane.
39:08Thank you, Nora.
39:11Oh, my God.
39:16We're eating band-aid now.
39:18What the is going on?
39:19I didn't feel it when it fell.
39:21I didn't feel it.
39:22I didn't know what it got, what it went.
39:24I guess it went.
39:27That is, like, literally my worst nightmare.
39:29Yeah, band-aid's about as gross as it gets.
39:31It doesn't.
39:32What could be worse?
39:33Mm-mm.
39:34Anyway, I think it's pretty clear, right?
39:35Yeah.
39:36She's definitely going wrong.
39:38Absolutely.
39:39All right, folks.
39:43Right, Jake, Nora, and Julia.
39:45Three dishes that did not hit the mark.
39:47But Joe, Tiff, and I all agree.
39:51The home cook leaving MasterChef tonight is...
40:00Nora.
40:02Please say goodbye to your fellow chefs.
40:04Julie and Jake, head back to your stations, please.
40:10Nora, sadly, it is a first for us judges, but a band-aid in that sandwich is not acceptable.
40:16I'm sorry.
40:17Yeah, you have a lot of passion for the traditions of Morocco.
40:20Today, it's spun a little out of control, but it's a breath of fresh air for you to bring in
40:24a piece of one of my favorite countries in the world.
40:26So thank you for that.
40:27Nora, please place your apron on your bench.
40:34I don't feel good, obviously, but it's fair.
40:37I mean, I served a bandage to Gordon Ramsay.
40:41What do I expect?
40:42Dave, you better.
40:44I'm gonna try.
40:47Beyond the bandage, I was not satisfied with how I executed the dish.
40:52But I'm so proud of myself.
40:54I'm one of the top 20 best home cooks in all of America.
40:58Bye, Nora!
41:00Yes!
41:02Whoo!
41:05Next time on MasterChef Global Gauntlet.
41:08List!
41:09The territory's first mystery box of the season.
41:11Excellent!
41:12It's tougher than it looks.
41:14That is how a MasterChef creates Eggs Benedict.
41:17Oh, Lord.
41:17I shoot.
41:18Yes, Chef.
41:19You get to choose one territory that must use a tiny whisk.
41:23Oh, my.
41:24I want to start knocking down enemies.
41:27Oh, .
41:27What?
41:28With pressure this high.
41:29Oh, my God.
41:30Definitely a workout.
41:31I don't know if I can do it.
41:34Somebody is going to crack.
41:35I have to start over.
41:36What?
41:37This is a mess.
41:39Yep.
41:39What do you think, we're stupid?
41:45The Floor, all new.
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