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00:01Knockout week continues on MasterChef.
00:06After four weeks of gruelling competition,
00:0948 home cooks have been whittled down to the best 14.
00:14Being in Knockout week, I can't let this go now.
00:17I'd be a fool if I didn't give it my all.
00:21I'm so proud of where I've got to at the moment,
00:23but to get even further would be the Icelandic cake, it really would.
00:27People have told me that I'm good at cooking.
00:29I'm actually starting to believe it a bit myself now.
00:32I feel like I am starting to sort of fall into my stride a little bit
00:36and I hope that I don't trip over on that today.
00:40Last time, the first seven returned
00:44and Kirsty and Jamie were sent home.
00:48Tonight, the second group are back
00:51to fight for the chance to cook in their first professional kitchen.
00:56Knockout week continues.
00:58Anna, we don't know how to put the pressure on.
01:02These cooks have absolutely wowed us.
01:06I am so excited to see what they're going to do today.
01:27Guys, welcome to Knockout week.
01:31You've all impressed us so far, but we want more.
01:36We're asking you for your food dream.
01:41Now, all of you must have a food dream.
01:43You would not be here if you didn't.
01:46We need you to show us an outstanding dish.
01:50A dish you would serve at your restaurant, at your pop-up,
01:55or that might feature in your cookbook.
01:58You really have to make this round count,
02:02because at the end of this, two of you will be going home.
02:07You have one hour, 45 minutes.
02:10Let's cook.
02:16It's great to be back.
02:18Yeah? Nervous?
02:22I am feeling ready.
02:24I'm feeling ready.
02:25I'm feeling good.
02:27Every single dish that Kristin has cooked for us
02:29has got bags of flavour, bags of ambition.
02:32She branches out all over the world,
02:34very interested in Southeast Asian flavours.
02:37Dish after dish, she knocks it out of the park.
02:41Some people grow up dreaming of their wedding.
02:44I think I grew up dreaming of what I might serve at a restaurant.
02:47So I'm really pleased that I've made it this far.
02:51Kristin, what's the food dream?
02:53It would be a dream to open a restaurant down by the seaside,
02:56some fresh fish, lots of wine.
02:58It's all about being social, sharing.
03:01What are you cooking us?
03:02I'm taking you to Mexico this time.
03:05I'm cooking you a grilled mackerel taco
03:07with a mackerel tostada on the side
03:09and three salsas to go with the taco.
03:11Oh, and a mayonnaise.
03:13Forgot about the mayonnaise.
03:14Kristin, I'm exhausted.
03:15Yeah, sorry. And I'm not even cooking any of this.
03:19Mackerel is such a wonderful, oily, meaty fish.
03:24But it has to be cooked properly.
03:27We want soft, floury corn tacos.
03:31If they're overcooked, they're not going to fold nicely.
03:35She's also going to make a mackerel tartare
03:38on a crispy tostada,
03:40which essentially is a fried crispy taco.
03:45Three salsas.
03:46How is she going to make each one different
03:48and contrast with each other?
03:53Jim's an exciting cook.
03:55He loves the flavours of Sri Lanka.
03:57We have seen flashes of brilliance from Jim.
04:01I want to see more of that.
04:03Yeah, we're going back to Sri Lanka today.
04:05Yeah.
04:06That's where my heart is.
04:08It's the food that I grew up with.
04:10My grandma and my auntie's cooking for me
04:12and it's just great flavoured food
04:14and I'm pretty passionate about showing that.
04:18My food dream is a Sri Lankan restaurant.
04:21I want it to be home style.
04:23I want people to eat with their fingers.
04:25So what is the dish you're cooking today?
04:26I'm cooking a Sri Lankan red chicken curry
04:29with a brinjal moju,
04:31which is like a sweet and sour aubergine,
04:33a pol roti, which is a coconut roti
04:35and a little coconut sambal.
04:40Jim has 18 different ingredients going into his curry
04:44and he's going to bring it all together with coconut.
04:47I'm expecting an explosion of aromatic, spicy, sweet, delicious flavours.
04:56The brinjal moju is like a sweet and sour aubergine dish
05:00and it's got cinnamon and chilli powder
05:02and when it's done well, it's absolutely amazing.
05:05I'm a big fan of aubergine and I've never had it like this.
05:09I'm intrigued.
05:13Adam loves the produce and the food of Northern Ireland.
05:17Adam's cooking is all about classic flavour combinations
05:21and precision.
05:24My food dream, it's a big dream,
05:26but it would be to have my own restaurant,
05:28you know, serving classic food
05:30with those Northern Ireland flavours.
05:32The dish I'm making today would definitely feature in the restaurant.
05:35You know, it's very traditional
05:36but done in a very different way.
05:38Adam, what's cooking today?
05:41I'm doing a pork fillet with a palm anna,
05:44braised cabbage and bacon
05:46in a crispy cabbage tuile,
05:48a cider gel
05:49and a madeira jus.
05:51I know cabbage and bacon and pork
05:54is quite a homely traditional dish
05:57so I'm going to try and really elevate it.
06:01When it comes to roasting a pork fillet,
06:03it's a lean piece of meat.
06:05It will be dry even with one minute too much.
06:10Adam is going to create a kind of cabbage tuile
06:13that he's going to wrap around a cylinder mould
06:16and fill with cabbage and bacon.
06:20This tuile needs to be crispy
06:21because it's got to hold its form.
06:25We've had these combinations before.
06:27The question is, can Adam take them to the next level?
06:32Contestants, that's 45 minutes gone.
06:36Some rude words I heard there.
06:39You're doing alright actually.
06:40All I need is two perfect eggs.
06:42That's all I need.
06:43Joyce gives us flavours from Mauritius
06:45and they are delicious.
06:47Wonderful recipes that really deliver on taste and warmth and flavour.
06:54Joyce, what's your food dream?
06:57It's to serve my dish at a pop-up food festival.
07:01So what I'm cooking for you today is a quail's egg scotch egg
07:04on a sweet potato rosti
07:07with an apple pickle and a coconut and mint chutney.
07:11Are these Mauritian scotch eggs?
07:14I'm going to give them a little Mauritian twist,
07:16obviously going to spice up the meat and flavour the meat.
07:21For me, the key to this dish are the Mauritian flavours in the pork meat.
07:26She's going to have lime powder, onion powder, ginger, garlic.
07:30There's an awful lot going in here.
07:32I'm expecting it to really be a bit of a flavour bomb.
07:37Joyce is going to grate her sweet potato.
07:39She's going to add ginger and garlic to it
07:42and then a mix of soy sauce and corn flour
07:44to kind of bind it all together.
07:46It needs to be cooked through,
07:48but it needs to be crisp and wonderful.
07:53So this dish, I think, represents me.
07:55It's fun, it's colourful,
07:57but predominantly there are punchy flavours in there.
08:03Tony is an exciting cook.
08:05He oozes passion.
08:07He really elevates modern classics.
08:10He puts so much thought into his food.
08:13For my food dream, I'm going fine dining.
08:17When Anna and Grace see this dish,
08:18I want them to think,
08:19wow, this is restaurant quality food.
08:24This dish to me is very upmarket fish and chips.
08:28It's pan-roasted halibut.
08:30It's served with a crispy potato spiral,
08:33broad bean puree,
08:35a tempura oyster,
08:36and then to finish it off, it's a beer blank sauce.
08:39So this is something you're going to serve on a menu
08:41one day in your restaurant?
08:43This would be the type of food that I want to do.
08:45It's classic flavours, it's classic cookery,
08:48with my own little twist put in there.
08:52Halibut is a beautiful fish.
08:55Naturally sweet.
08:56It needs to have beautiful white flaky flesh.
09:01Instead of chips, he's going to do a kind of rolled up potato strip.
09:06This is a wonderful idea.
09:08He'll have lots of layers of potato all in the centre.
09:13Instead of mushy peas, he's going to use broad beans.
09:16Broad beans notoriously are a very difficult vegetable to turn into a puree.
09:22I want it silky smooth, I don't want it claggy.
09:25That's the poshest mushy peas I've ever seen.
09:32Matt has repeatedly come into this kitchen and wowed us with flavours.
09:37He's inspired by his Japanese heritage.
09:40Matt is an exciting cook.
09:43I think this is like my most ambitious sort of out there dish yet.
09:47I think hopefully it's something they won't have necessarily seen before.
09:50And I'm like, I'm pretty excited to cook it honestly.
09:53I think it's pretty good.
09:54So I'm cooking a polenta crepe,
09:56and that's going to be filled with some poached lobster tail,
09:59a lobster head and sort of dried chilli sauce,
10:02and then some creamed beer braised greens.
10:04And I'm going to tempura the claw,
10:06and serve that with just like a classic Japanese dipping sauce.
10:08So how does this fit into your food dream?
10:10I love having quite big dinner parties.
10:12So I'd love to have like a supper club.
10:14I feel like we're the first guests.
10:16Ah, thank you guys.
10:17Looking forward to it.
10:19I've never had a polenta crepe before.
10:23I've made a lot of crepes with various different things.
10:26I also just love savoury crepes.
10:28Flenta crepe has got a bit of rise,
10:30and it's a little bit crispy on the outside, but it's also foldable.
10:33The consistency of the batter is very important.
10:36If it's too thick, it's going to be stodgy.
10:38But I really need it to be a vessel to go around all this wonderful filling.
10:45I think the biggest challenge is balancing the flavours inside the crepe.
10:48There's the lobster, a sort of spicy lobster head sauce, and the bitter beer.
10:52I want those things to complement the lobster.
10:54I don't want it to taste confused.
11:00Frankie brings us flavours from all over the world.
11:04We never know what we're going to get from her completely eclectic palate.
11:09Yeah, this dish, I suppose it is quite ambitious,
11:12but you've got to do that in Knockout Week, right?
11:13You've got to show everything you've got, so...
11:16Squid Ink it is.
11:18Frankie, where are we this time?
11:20We're going to Italy this time.
11:22So, I'm making Squid Ink cappoletti stuffed with sardines,
11:25red pepper and mascarpone,
11:26with a kale and walnut pesto and some pangra tato.
11:31Why are you doing this?
11:32I want to write a cookbook based on healthy food that makes you feel good,
11:36where you're not cutting anything out, you're adding in.
11:37Obviously, in the sardines, you've got your omega-3, you've got walnuts.
11:41They've also got the good fats in them as well.
11:42Kale, your cruciferous vegetables.
11:44There's a lot of good in this dish, and it tastes nice too.
11:50Frankie is going to make two pastas, one flavoured with squid ink,
11:55and another one flavoured with roasted red peppers.
11:59Right, what am I doing next?
12:00She's going to bring them together, roll them, and essentially,
12:02they should have stripes through the pasta.
12:06It just looks really effective when it comes out, so for me,
12:08just as long as it's nice and thin, then that's the main thing.
12:12Frankie is stuffing this pasta with sardines and mascarpone.
12:16Blitz together.
12:17The mascarpone will bring creaminess and moistness,
12:20and I love the sweetness of red pepper, but this is sardine pasta.
12:25That's what I want to taste.
12:27That's seven minutes remaining.
12:29This really is the crunch time.
12:35How's it looking?
12:36I think it tastes nice.
12:38This is how I want it to be.
12:44There we go.
12:46OK, guys, you just have three minutes left.
12:51Yeah, good.
12:52So hopefully the other two are as well.
12:54It's just a risk.
12:5760 seconds left.
13:05OK, that's it.
13:07Time's up.
13:15It's on a plate.
13:17Kristen, come up.
13:21Communications director Kristen's food dream dish is fish tacos.
13:26Grilled mackerel topped with smoked mackerel mayonnaise,
13:29crispy shallots and sunflower seeds.
13:32Soft corn tortillas.
13:35Salsa verde, salsa matcha with chilies, seeds and garlic.
13:40And her version of pico de gallo with pickled cucumbers and grapes.
13:45Served with a mackerel tartare tostada.
13:49How many chefs are in your brigade that created this?
13:59Your mackerel is beautifully cooked.
14:01It's still a little bit pink in the centre.
14:04I love that you did the mackerel tartare.
14:07It's delicious.
14:08An incredible amount of skills on display here.
14:14Headline, I think it's wonderful.
14:16Even your tacos are good.
14:18Your pico de gallo made with grapes is really beautiful.
14:22The salsa matcha is crunchy and oily and hot.
14:27This is really fantastic food.
14:29Thanks, Grace.
14:31I feel really relieved.
14:33What they had to say was wonderful.
14:38Northern Irish PhD student Adam is serving pork fillet with pom anna, a crispy cabbage tuile filled with braised cabbage
14:49and bacon, cider gel and a Madeira sauce.
14:57The pork fillet, I think that you've done a very good job at it.
15:01It still does have a bit of moisture.
15:02I love your pom anna.
15:04It's so crispy and buttery and fluffy on the inside.
15:08I think the cabbage tuile is a lovely idea, but I don't think it's the most delicious thing in the
15:12world.
15:13I think it's a very elegant plate of food, but it isn't making me think, he's really taken a risk
15:19here and done something I've never seen before.
15:22I can see that something went really wrong with your gel.
15:25Yeah, it's not right.
15:25It's got a very chopped consistency, it's not smooth.
15:30I think you're slightly heavy handed with the Madeira in the sauce.
15:33OK.
15:34I definitely like elements of the dish, but maybe the pressure got to you in the kitchen today and some
15:40of the finesse was lost.
15:43I was disappointed with elements on the dish there today and I think if I could have got them perfect,
15:48it could have been a better dish.
15:51Dairy factory worker Tony's fine dining version of fish and chips is pan roasted halibut, tempura oyster, a crispy potato
16:01spiral, broad bean puree, asparagus and braised leeks with a beurre blanc sauce split with dill oil.
16:15Your halibut is nicely cooked, just how I like it.
16:19It goes so beautifully with this really silky, meaningful split beurre blanc.
16:25The broad bean puree, it is creamy and delightful.
16:30It is the fanciest mushy peas I've ever had in my life.
16:34Your crispy potato is golden brown on the outside, lovely and soft in the centre.
16:38A brilliant idea for an alternative to serving chips.
16:43Your tempura of oyster is crispy and delicious and nicely seasoned.
16:47Your journey in MasterChef is not just about getting things right, it's about learning and pushing yourself even more and
16:54that's what this plate of food is representing.
17:00I'm a bit on cloud nine.
17:02This competition has driven me so much with my cooking and I love it, it's fantastic.
17:09Cake decoration business owner Joyce has made a Mauritian spiced quail scotch egg on a sweet potato rosti with two
17:18chutneys, pickled apple and coconut and mint.
17:25Nice runny yolk.
17:31You made a lovely plump scotch egg with a wonderful crunch but I'm not getting any of the Mauritian flavours
17:41from the pork.
17:42OK. The chilli powder, the ginger, the coriander, I think you could have doubled because at the moment I'm not
17:48tasting it.
17:48So if I was coming to your stall for a Mauritian scotch egg, this is not what I have.
17:53OK. Your coconut and mint chutney has got a great sharpness to it which is quite delicious.
17:59I just don't think it's needed alongside the pickled apple.
18:05Sweet potato rosti is crunchy but I think your dish is crying out for a sauce or a mayonnaise.
18:14The thing that I was all stressing over was that egg and actually the egg was fine but it's the
18:18other bits to it.
18:19Probably could have added more flavours.
18:23PhD student Matt's dish is a polenta crepe filled with poached lobster tail, lobster head and chilli sauce and creamed
18:32beer braised greens.
18:34With tempura lobster claw and a Japanese mirin, soy and dashi dipping sauce.
18:44I really love the polenta crepe and I think it gives it, and I mean this in a wonderful way,
18:51just a delightful semi-stodginess.
18:54The lobster sauce is wonderful. I think your use of chilli there is really masterful.
18:59The beer braised greens are a dash of genius and they do give it a bit of acidity.
19:05I think this is incredibly impressive.
19:07The lobster claw is very nicely cooked, it's crunchy on the outside.
19:12I've had so many lobster dishes but I've never had one wrapped in a polenta pancake.
19:17You've created something that is very unique. I really like it.
19:21Thank you. Thank you guys.
19:24I am really proud of the dish.
19:26They said so many like really lovely things.
19:28So, I'm feeling weirdly calm.
19:33Let's start.
19:34Civil servant Frankie has made squid ink and red pepper cappoletti, stuffed with sardine, mascarpone and red pepper,
19:41on a kale and walnut pesto, with garlic confit tomatoes, crispy fennel, and a walnut pan grittato.
19:53your pasta is lovely and thin it has a tiny little bite to it the beautiful herby walnut
20:01pesto with the stuffed pasta the tomato and that crunchy pan grattato for me it is a perfect
20:08mouthful it's very delicious the pasta i like the quirkiness of the black and white stripe
20:15but i think that in putting the sardine with the mascarpone and the red pepper it's slightly
20:21watered down the huge punch of the sardine i'm not really getting that
20:27oh come out of there with mixed feelings um it seemed to split the judges so a little bit deflated
20:34from that one finally it's music producer jim who's made a sri lankan red chicken curry with curry leaf
20:44coconut and curry leaf roti brinjal mojo sweet and sour aubergine and a sri lankan herb and coconut sambal
20:58the chicken is very soft and it's cooked beautifully that sauce is just heaven it's so creamy and
21:05coconut and the heat is just rising and growing i love it your aubergine is stunning sweet pickled spicy
21:16curry leaves and garlic in there it's really gorgeous if you do open a sri lankan restaurant
21:23in the future i want this on the menu it will be it means the world to have someone of
21:31anna's esteem
21:32enjoying the flavors i'll prepare her a table at the restaurant
21:39grace there was so much skill on those plates today i can't help but feel proud of them four cooks
21:48really impressed matt kristen tony jim all go through to the next round that leaves us with adam
22:02frankie and joyce two of whom need to go joyce's food dream was a food cart selling mauritian flavors and
22:11i wasn't getting that the egg it felt as if she could have doubled the amount of herbs and spices
22:16that
22:16she put in there it was really crying out for a sauce or a mayonnaise i was a little bit
22:23surprised
22:23with adam's dish today that cider gel was very lumpy i also thought that sauce was just a little heavy
22:30handed with the madeira i really liked that pom anna but we're not really seeing anything new from him
22:38at this stage in the game frankie's dish definitely divided us today for me there was just not enough
22:45sardine inside the pasta but one thing is absolutely for sure frankie is pushing herself
22:53and showing sides to her that we didn't know she had those striped cappelletti perfectly rolled
22:59perfectly cooked i was so impressed
23:05in my heart yeah i want to continue but the competition is certainly ramped up
23:11it's really hard to tell if i've done enough my gut tells me no but if i get through it
23:18would just
23:19give me that massive boost confidence that i think i need yeah to stay in the competition would be
23:23brilliant i give it my best there today but i know there's stuff in the dish that could knock me
23:27out
23:29wow what a day in the kitchen all seven of you cooked your socks off as you know only five
23:40can go through to the next round and we have made a decision the first cook leaving us is
23:54joys it's been a joy to have you in the kitchen joys thank you
24:01and the second cook leaving us is
24:09adam adam do not give up on your food dream thanks for everything
24:18so it is bittersweet going out now but i've had a great time i'm really proud that i got to
24:24show
24:24some mauritian flavors yeah disappointing to be going home it's a tough cook in there today
24:30and it comes down to the fine details but i'm going to keep cooking and keep practicing
24:42congratulations all five of you i think you're all going to love the next challenge
24:49we're going to send you for your first shift in a professional kitchen
25:09it's 8am and the contestants are heading to strait's kitchen
25:16situated in the five-star pan pacific hotel in the heart of the city of london
25:25cooking it in a professional restaurant is the dream this is an opportunity that
25:30hopefully isn't once in a lifetime but that is definitely my first in a lifetime
25:35there are customers coming in to eat food that i've prepared and that blows my mind completely
25:43i want to start chopping and sauteing and saying yes chef and no chef and we chef though
25:49yeah i'm i'm i'm so up for it let's let's go running the pass is birmingham born executive head
25:55chef adam bateman service i never wanted to be a chef i wanted to be a fireman but my mum
26:04works at
26:04the belfry which is a big hotel in the midlands um and i was in bit of trouble so she
26:09wanted to sort
26:09of get me on the straight and narrow if you like so i did a little stint in the kitchen
26:13and i just
26:14instantly fell in love with it all those rich lovely french flavors and that underpins everything that
26:20i do today after over 20 years working in and running hotel kitchens in the midlands adam moved
26:28to london last year to oversee the pan pacific hotel including the restaurant named after the straits
26:35of malica in southeast asia the food that we do is grounded in all of those french european techniques
26:42that i learned as a young chef but i like eating asian food i like all of those ingredients so
26:49we
26:49add in those eastern and asian flavors just to really bring the dishes to life
26:58being in the city there's a lot of business people they don't have time to wait around
27:03but they also want great food and that's the challenge great food delivered under pressure
27:10i'm nervous about having five amateurs in the kitchen it's gonna be a real challenge but let's
27:15see what they can do the contestants have three hours to each prepare a dish from adam's five course
27:22tasting menu for the busy lunchtime service frankie your first of the blocks ready yeah let's go
27:28the first boss is an orkney scholar with a dull spur blanc and a user gel classic french with a
27:36little
27:36bit of asian twist look at the size of that beautiful the scallop dish is super popular it's
27:42easy to cook one or two at home but cooking 20 or 15 scallops that's the real challenge have you
27:48cooked any scallops before i have just not that size no no looking for that lovely caramelization on
27:55outside those nice little crispy bits that's going to give us all of our flavor okay and then we've
28:00got a classic french beurre blanc and then we finish that with a nice little dulse salty seedweed
28:04caviar tomatoes this is mission critical now if we split the beurre blanc we're going to waste all
28:11of those ingredients and we've got to start again so don't screw it up don't screw it up that's right
28:16we're going to take a little bit of our amazing user gel it's really citrusy a little bit of spinach
28:21then we add our sauce and we'll take our scallop lovely little cooked outside almost translucent
28:28that tells me that that scallops perfect a few little drops of this usually gel on the top
28:34just a nice little bit of caviar and then we're just going to finish with this lovely little tall
28:39biscuit on the top wow and that's your dish how do you feel about that i'm really excited i love
28:46scallops yeah but it's just there's a lot of things that can go wrong in that dish
28:50frankie's first job is to carefully prepare a tray of premium hand-dived scallops
28:56we've given the most pathetic weak person in the kitchen the job that requires the muscle
29:02i'm really looking for the scallops to be prepped nice and neat they've got to take the membrane off
29:07and not damage the scallop i know these are expensive this is the sort of style to show on
29:12that dish so they've got to look perfect jim will be in charge of the second course that uses one
29:19of
29:19adam's favorite cuts of meat so i'm just trimming the duck up i only ever do three or four at
29:25home
29:25so i've got like a lot more than that to do today so i've got to get motor in
29:29do you like duck yeah i've worked with duck a few times so you're all right with doing this
29:33i yeah so far so good so far so good yeah this is a real skill to cook duck breast
29:38it's a nice cold
29:39pan and all the fat is going to start to release if the pan is too hot we're going to
29:44burn that fat
29:45and skin and we won't render all the fat out you get that chewy fat that runs through the duck
29:50which no
29:50one wants to eat the fats are almost completely rendered off we're going to add a couple of bits of
29:55butter garlic a little bunch of time to that and then it's going to base that duck look how lovely
30:01that is whilst the duck is on the go we're going to take off lentils some nam prick on style
30:07lentils
30:08nam prick on is a thai dish with pork but we've taken the pork out and substituted that with lentils
30:13we want the lentils to be soft but a little bit of bite while keeping an eye on the duck
30:18and lentils
30:19jim will also have to master the ferocious heat of a wok for the dish's final cauliflower
30:24element see that lovely child that's starting to happen and the wok is still hot with all that
30:29smoke coming around but we've got to keep it moving if we let that sit it's going to go black
30:35good to go
30:38look how lovely nice little breast and i'm looking for three slices per portion all nicely even
30:46some crispy shallots that's going to go to the table yeah easy just like that just like that
30:53it's an amazing dish it's going to be about managing the two stations with a super hot wok
30:58getting the duck perfectly cooked i feel nervous but yeah i'm up for the challenge
31:03while his duck marinades in chili and lime jim's next prep task is to infuse his lentils with the
31:10nam prick ong spicing the lentils sounds easy but they've got to balance the heat and the spice of the
31:16chili this has got enough heat in here yeah we need a little bit more tomato and a little bit
31:20more
31:21stock we'll just carry on cooking out the labor-intensive pasta course has fallen to tony
31:28cook quite a lot of pasta over it years it's a family favorite to be honest so i'm hoping to
31:34bring
31:34some of them talents to this dish hopefully we're going for a crab raviolo with a laxa crab bisque
31:43pasta and itself is complicated and difficult to make so i'm really excited to see then roll this
31:48one out under pressure inside here this dress crab a little bit of chili that's bound with a nice fish
31:54moose straight in it'll take about four minutes to cook during service our contestants have got to put
32:00the ravioli hopefully they've made the ravioli correct because if there's any pockets in that the steam
32:05will form and it will split the ravioli which means we're back to square one once the ravioli is done
32:10we're going to monte them in a little bit of butter and a little bit of pasta water with some
32:13fresh
32:14tries it's going to give our raviolis a really nice glossy finish last but not least is a laxa
32:21bisque bisque classic french cooking but we're going to flavor that with a little bit of laxa paste
32:25which is like made from chilies and coconut the challenge with the sauce is we don't want to over
32:30reduce it we don't want to add too much lime juice that can split the sauce take our lovely raviolis
32:36nicely into the center of the bowl at the pass tony will finish the ravioli with fennel slaw
32:42with the bisque poured table side it's good it's a good challenge yeah yeah we're going to put you
32:47under pressure but you're going to deliver yeah yeah sure yeah come on let you down come on
32:54this is uh not your average ravioli so this is pushing me beyond my comfort zone
33:01while the pasta dough rests tony needs to work fast to cook cool and pick the crabs before he can
33:08make the filling and the bisque i've cooked crab a few times before but i've never done it in this
33:14style so it's all a learning experience across the kitchen matt is underway preparing 15 premium pork
33:23cutlets to cook in the water bath cool uh i've never used one of these four it's pretty cool feel
33:31like a real chef you know he will be responsible for the meat main course char sue glazed pork with
33:38plums and pickled lotus root this is like a nod to when i was a kid and i need to
33:43have like chinese
33:43spare ribs i love chinese spare ribs so this is why this dish is here during service matt will need
33:50to
33:50caramelize the sous vide cutlets on the 200 degree barbecue grill we're gonna glaze this four times
33:58so a lovely sticky char sweet glaze in here we've added our hoisin a little white wine vinegar some
34:06honey to give it some lovely sweetness what i'm looking for for the pork is enough caramelization
34:11that it's nice and barbecue but not so it's burnt and that's a real skill be careful not to burn
34:16yourself
34:16because it's hot yeah look at that that's looking really nice now nice pink pork lovely i'm gonna
34:23take our preserved plum ketchup put a few nice dots on the plate at the pass matt will have to
34:28plate up
34:29seven different elements to complete the dish this is our hibiscus pickled lotus root when you're building
34:36it it's just really important to make sure it's all nice and uniform and then it's a little bit of
34:40pork
34:41scratching and remember all of these ingredients i'll try with this yeah when i saw the pork cutlets
34:48i got very excited you know it's a great cut meat you've got to cook it properly with the pork
34:53cooking
34:53in the water bath there's no time to relax matt has six other elements to prepare including the chinese
35:00char siu glaze what's got me nervous is managing my time so there's the sauce there's the pickle liquor
35:08there's the glaze then there's the garnish as well so yeah quite a lot to pull together i still want
35:14to
35:14mess up for the first time in the competition oh i'm three grams over kristin will be making a dessert
35:25i am not usually a big dessert person i am more of the person that opts for a cheese trolley
35:30you gotta breathe gotta read gotta be be precise this is me on the plate like a bit of fun
35:37so we've
35:38got an ice cream sandwich instead of like an ice cream sandwich from the ice cream van kristin has
35:43six technically challenging elements that will need to set or freeze for her dessert a chocolate covered
35:49vanilla ice cream cylinder with a soy and sesame caramel center served between chocolate sablé biscuits
35:57and topped with chocolate ganache lots of skills for our boarding pastry chef there there's lots of
36:03things that they've got to make i'm looking for every one of them to be perfect we've obviously made
36:08our ice cream we can just see that we've inserted our caramel inside in service kristin will have to
36:14carefully dip half of the ice cream cylinder in milk chocolate we're looking for these nice straight
36:19lines here very straight yeah the challenge during service is to build these ice cream sandwiches at
36:26pace under pressure took our first biscuit we can't serve a melted ice cream take our smaller biscuit and
36:34place it on the top then our chocolate ganache these pipes on top of the biscuit nice steady hand that
36:41looks
36:41uh fiddly even i was in the better pressure there that's finished with a little bit of gold leaf just
36:46to
36:46give a little bit of class happy happy confident yeah why not yeah with no time to waste kristin is
36:58racing to get her ice cream churned and her soy caramel center made so she can construct her centerpiece
37:05cylinders it is really precise work which isn't my comfort zone it's a lot it's a lot of pressure
37:13guys we've got an hour and a half to service please come on let's go yes chef on the first
37:19course with
37:20the scallops prepped frankie is working on the base of the beurre blanc sauce this bit with the stir and
37:26the butter in it's key to keep an eye on it because you don't want it to split so if
37:30you try and heat it
37:31up too much it's just going to go and then you've got to start from scratch i don't want to
37:35do that
37:37right the ducks need to come out pack them dry really dry while his lentils cook down there's no
37:43let up for jim on his duck prep yeah just patting the ducks dry um out of the marinade so
37:48that they
37:49can crisp up nicely in the pan and then i've got to start to get them seared i can feel
37:53the heat in
37:54the kitchen so i'm i'm loving it though on the pasta course tony is just getting to grips with the
38:02extent of
38:03his workload now task is getting all this lovely crab meat out of the shells it's a time consuming
38:10job and it's a meticulous job because one tiny piece of shell is just going to ruin it tony's got
38:18to pick through the crab shells the pasta's done but we've still got to roll that out nice and thin
38:22we've got to build those raviolis take your time what like tony matt also has an extensive prep list
38:35and there's no time for mistakes okay chef um it's a bit of silly what this is our preserved plum
38:48ketchup
38:49it's a little um a little sharp to say the least so we're just going to rectify that with a
38:54little bit
38:54sugar it's not far off over on pastry the sable biscuits may be in the oven but kristin is still
39:06grappling with the unfamiliar so it's a lot of first for me making the biscuits the caramels the ice
39:12cream so i hope i'm gonna do it right but i've got no reference to kind of say oh that
39:18looks too thick
39:19or too thin or not cold enough so um fingers crossed it all comes out all right in the end
39:31guys half an hour to go for service please yes chef thank you with the clock ticking frankie's
39:39successfully made her beurre blanc base oh that's nice is that good yeah that's nice yay but is still
39:44working on the garnishes that will be added in service every minute it ramps up the pressure
39:50ramps up a little bit more you know at the start it was really chilled and now it's just like
39:54all
39:55systems go on the second course jim's duck prep is still nowhere near complete he needs to render down
40:03the fat of all 20 duck breasts which will then be finished to order two renders in one pan and
40:10then
40:10into a coal pan and then another sue render so it's an amazing way to cook duck i've got a
40:15lot of
40:15duck to get cooked so yeah i've got to get on with it on the pasta section despite getting his
40:22crab
40:22picked and his filling made tony's biggest task is making enough raviolis for service you've got to get
40:29that pasta super thin but thick enough that it supports the fill inside it's uh completely different
40:37from when i'm at home nice glass of wine all the time in the world a little bit different surroundings
40:44here across the kitchen matt's checking on his pork cutlets it looks like it's the right temperature
40:54and it smells really good the pork's been sous vide that's that's the easy part of cooking the pork now
41:00we've got to get that glazed with juice down needs to come down a little bit further but his real
41:03challenge is to cook that pork during service while in pastry kristen is trying to stay on top of her
41:11complex dessert this is the key component so i need to get it exactly right so you've got to get
41:20these
41:20caramel inserts in here quickly and the ice cream doesn't melt and so together they can all go back in
41:27the blast chiller at least it fell the right side up
41:40it's 12 30 and the diners are starting to arrive let's start bringing stuff together please we've got
41:4710 minutes go go go go go go go go there's a dining room jam packed with guests we know
41:57our five
41:58can cook but this is a whole new type of pressure i hope our cooks are prepared for the terrifying
42:06roller coaster that will be the service once that kicks off it will be relentless until the final plate
42:13is served i'm slightly concerned i'd like to see us cleaning down now getting ready for service our
42:20prep should be done it's not so we've really got to start moving now just watch the color on them
42:26ducks
42:29but for tony it's not going to plan come on tony we've got to speed up we don't want to
42:35keep messing
42:36with this pasta it's going to start to dry out on us soon and crack and split wow look that's
42:42no good
42:42now we've lost that one come back to that one right i think we need another five just to cover
42:47us no
42:48right yes chef right guys we're nearly nearly there if we can just push on we'll get this done just
42:55about
42:56the pressure is now on kristen to complete the final stage of her dessert dipping the ice cream
43:02cylinders in white chocolate and returning them to the freezer before they melt oh this is fiddly
43:10this is such a gorgeous dessert that i really want to do it justice so i need to take a
43:15deep breath and
43:17hold my hand steady
43:21frankie your first stop check on two covers please two scallops yes let's go the first orders are in
43:28and the pressure's now shifted to frankie to perfectly cook the premium orkney scallops this
43:34is a little bit too hot now all right so we're going to save the scallop before we lose the
43:37scallop
43:39the pan got too hot it's really hard to regulate the heat on these that's what i need to get
43:43the hang
43:43off that's that's it that's that's it beautiful just allow them to cook all right she must also finish
43:50the beurre blanc without it splitting plenty of garnish in that beurre blanc sauce yeah don't boil it please i
43:56won't
43:57right jim our scallops are nearly ready let's go with these ducks please yes chef
44:02frankie's scallop orders have made it to the pass but she's now got to plate them
44:08a little bit of yuzu gel to start
44:10my sauce is nice chef these scallops are lovely well done oh thank you chef a little bit more yuzu
44:17on the top
44:19this is way too much next one just a little tiny bit it's really strong it's finished with the
44:24nasturtiums and i'll crisp all right seven please got a couple of little tweaks to make
44:30next time i just need to watch that yuzu gel it comes out quite fast so i don't want to
44:33like
44:34over you do everyone jim we're going about four minutes on cooks please yeah sure get your lentils hot
44:42please next in the spotlight is jim who has to juggle finishing the duck breast in the pan
44:48and frying the cauliflower in the wok it's a fine line because you go too hard on a wok like
44:53this it'll
44:53be burned we'll start to plate up the lentils now we'll get our um cauliflower and our duck come on
45:03then
45:03you're nervous you're very nervous yeah that's nice look at that beautiful right three nice slices
45:09yes no it's too thick chef it's too thick okay sorry if it's too thick the guests can't cut it
45:16that's how i want it okay okay right cauliflower aren't going come let's go come speed up we're
45:21going to speed up it's all right duck on the flat what's that's it come on jim this is going
45:25to get
45:25cold yeah call service service jim four cauliflower come on let's go yeah yeah it's like a bit too thick
45:34for chef so i have to go over it again but i'll get it better next time for him with
45:40minutes to
45:41spare on the pasta course tony's raviolis are made and his laxa bisque passed and ready to go
45:48tony two raviolis please yes chef let's go it's exciting to actually get into service and that now
45:55it has been a challenge but before he can plate up tony must achieve the perfect glaze on each raviolo
46:04tony this is just butter yeah this is a little bit more emotion remember water emulsify the butter
46:11then add your raviolis and then your herbs last okay yes chef right let's go let's bring to the past
46:18so raviolis okay yes chef okay green veg fennel that's it beautiful now we're going to put our
46:25bisque into our jugs that sauce is banging and these raviolis look really good well done service
46:31please just a few little touches with the butter emulsion but above all yeah he's happy
46:40matt how long can get the pork ready to go the first two pork say three four minutes
46:43jefford need to rest a little bit pork and then we're going to start to roll afterwards you'll
46:47have another two pork after that pork's going uh just need to make sure i glaze the right number
46:52of times four flip it the right number of times three let it rest get all the components together
46:56carry it over yeah it's game time oh boy that's up we need to get a little bit more carbonization
47:06on
47:06okay when you've got to glaze it on you're just you're just chucking it on come towards it
47:12my hands not over the heat now because i'm going this way to this way cool i've never cooked an
47:17anything quite like this before i've always been a bit scared of cooking some of this hot but i am
47:22sweating matt you could remove this main course yeah yeah i'm ready chef oh that looks really good
47:27doesn't it pork cooked now the challenge for matt is to plate up his seven elements in exactly the same
47:33way on every dish just when we're plating it like we're moving it all over the place and it's just
47:38making a bit of a mess yeah this one is in the middle and this one is edge and we've
47:41got to
47:41start again just get another plate then transfer this onto this plate okay this one is fine
47:45all right a little bit of crumb yeah uh service please we're gonna need to go on four more okay
47:54four
47:54more chef is really happy with the pork cookery but both plates weren't the same so i had to redo
48:00one
48:00now i've got a few more orders then we'll see see if i can keep up check on chef two
48:05desserts thank you
48:07in the pastry kitchen it's finally time for kristen to plate up her first desserts of the
48:13competition crap that's why i needed spares i was only meant to dip half and i dropped the whole thing
48:21in
48:25yeah that one wasn't very oh i'm doing a horrible job
48:33how you getting on fiddly work hey yeah it's tough in pastry because you've got to be precise
48:39seriously yeah yeah that's the skill man all we've got to do is just concentrate on our finishing a
48:45little thing just take our time and make sure we're getting a nice evening when we did service please
48:54it's fiddly it's it's a lot of attention to detail and it's some steady steady hands which
48:58elude me at the moment with service now in full swing the orders are flooding in
49:06we've got two tables or two on the go so things are ramping up quite quickly so yeah feeling the
49:11pressure right now check on two covers two scallops two more scallops yeah two more scallops please let's
49:16go now we're smack in the middle of service so she can't let it slip we've got to keep that
49:20pace
49:20because otherwise it's going to back the kitchen right up i'm just going to need to flush these
49:24scallops a little bit under okay next time it's going to be perfect let's hope so
49:30delicious right let's go right and then i've got my yuzu first just tiny bit i remember
49:36tiny bit please much better with the yuzu thank you service please
49:44right duck's ready to go jib come on yeah it's completely relentless it just it doesn't
49:50stop but that's kind of what makes it exciting i think a little bit thinner with this duck please
49:55yeah okay we're starting to fall behind now i'm going to give you hand plating these up otherwise
50:00we're going to be waiting all day okay sorry sir jim's a little bit slow i think he's just having
50:05a little trouble slicing the duck service please it's only four raviolis please yes jeff
50:12orders are coming in thick and fast now nice little glaze over the side really nice much much better this
50:19time matt get ready on four pork please yes chef with matt the cooking's fine but we're really
50:25struggling with just plating up but look this is slightly off center he's all over the place somewhere
50:30at the top somewhere at the bottom all right man i miss you all got to be right in the
50:34middle of the
50:34plate uh and it's got to be up to the standards you know that's that's all also battling with plating
50:40and confidence is kristen they're just falling off the skewers so we're going to start take a deep
50:48breath sometimes it's better to slow it down take our time you got this i got it come on
50:57we've done the hard work so we're just going to finish it off now this one's just extra bougie
51:03service please three hours in service please and it's up to frankie to impress with her final
51:13scallop dishes we've got the table of three now and then it'll be another table of two and then i'm
51:18done i think i just want these to be the best ones yet to go out on a high come
51:23on then let's carve
51:24these scallops up please i'm happy with those for you these are perfect this is your best table to date
51:29cool let's stop though yeah nearly there come on let's keep going have you enjoyed yourself i am
51:35enjoying myself having the best time service please thank you for letting me come in the kitchen
51:42really appreciate it oh do we do high fives thank you chef i feel like five minutes ago i set
51:52my alarm
51:52for 6am and now we've just finished the lunch service so just an absolute whirlwind but fantastic
51:57so this whopper of a scallop beautiful color on the top but then juicy and soft in the middle
52:06this does be long it's really buttery it's creamy there's a real delicate touch of the yuzu gel
52:12that really complements the scallop a wonderful complicated dish for frankie to learn
52:20back in the kitchen the last four cauliflower please yeah jim is under pressure to conquer the carving of the
52:27duck i need to see the best slicing of this duck that you've done yes yeah come on this is
52:31the final
52:32dishes yeah the cooking's really nice it's just a slicing better better better look there this is
52:40the best you've done it brilliant let's go cauliflower seasoning i've never worked this fast before but
52:47i'm getting there i think perfect service please that was really intense i'm familiar with cooking
52:55these ingredients for three or four people but the precision is something that i've never experienced
52:59before i just i loved it we have lovely crispy skinned duck with pink flesh in the center i love
53:08the
53:08lentils they've got a great amount of heat the cauliflower has a lovely amount of color he's got to be
53:13quite happy
53:14with this right tony three raviolis the best raviolis you've got yes chef like more things more you do
53:23it better you get so i'm hoping this is going to be the pinnacle how do you feel about your
53:28raviolis
53:28it's tested me completely it's rewarding though right yeah it's a beautiful dish you've done really well
53:35and we're good to go chef we're good to go service well thank you chef it's yeah been an awesome
53:43experience
53:45so much respect for people that do this for a living now it has pushed me to a level that
53:51i never thought
53:51i could get pushed it's been brilliant this is a raviolo that is bursting with crab meat the pasta is
54:00lovely and thin tony's bisque is a very elegant and spicy version of the classic bisque tons of
54:08attention to detail he's really nailed it this is bad this is well for matt it's the final opportunity
54:17to get his intricate plating right finish off six places once it's a big finish but if i can get
54:22all
54:23six good i'll be really happy um i'm just trying to make sure they all look the same yeah these
54:29look
54:29much nicer okay and we've got it nice in the center as well yeah a little bit of crumb and
54:34then we're
54:34good for service yeah uh service please good water well thanks so much good man yeah yeah thank you thank
54:42you prep went really well uh but like in the heat of service the pressure's tough but i think i
54:48nailed
54:48it by the end matt's done a great job in the presentation the pork is perfectly cooked he's been
54:55very delicate with the addition of the glaze i love his plum ketchup and it pairs so beautifully with
55:01the charleston pork this is a great dish right check on table of two and then two three we'll plate
55:10them all up at the same time the last dessert orders are in and it's down to kristen to finish
55:15on a high
55:16this is much better now feeling a little bit more confident now i am feeling more confident
55:20okay one at a time take your time there we go look at that right gold leaf and then we're
55:27done
55:31service please happy chef can i send these happy service please
55:44this has been a massive roller coaster of learning today but really excited to take some of the
55:50things that i've learned back into the master chef kitchen considering this is the first time that
55:57kristen has turned her hand to desserts i think this is a huge achievement for her there's a nice thin
56:02layer
56:03of chocolate wrapped around the ice cream her chocolates out they are delicious she has managed
56:09to pull off lots of different elements here really rather beautifully it's a real show stopper at the
56:15end of this meal it's been a long hard day but they've done really well every table got a little
56:22bit
56:23better by the time they got to those last plates they were sending food that i was really happy with
56:28grace we have sent these cooks into a professional kitchen today to learn to be inspired i expect these
56:36five cooks will never be the same again i want to go and do dinner service now it was brilliant
56:41it's
56:42something that i definitely want to explore in the future some of the skills i've learned in the kitchen
56:46today have been phenomenal experience that money can't buy doing this today has really filled me with
56:53confidence like i've come away thinking i could i could do this i'm so proud of everything they did
57:00today i hope that we've planted seeds that when we get them back to the kitchen we're going to see
57:06something really special
57:12next time the 10 best cooks are back all that stands between them and a semi-final place really
57:23hot isn't it is a takeaway classic these are an absolute win love these it's moments like this
57:30that make me love this competition
58:00you
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