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M.A.S.T.E.R.C.H.E.F - Season 22 Episode 4
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00:04it's the battle for the ultimate culinary prize 48 of the country's best home cooks
00:13come on have their hearts set oh my god it's fine it's fine oh no i dropped it on the
00:22coveted
00:23master chef trophy it is an explosion of flavor this is absolutely yummy fantastic each week
00:3212 extraordinary amateur talents i think i'm struggling battle for a place in the quarter
00:39final there's something quite dracula about this dish but only the best can earn their passport
00:47to the ultimate cookery showdown the hundred guests are here keep going five days if this
00:55has been cooked by an amateur we all need to watch out who's got the vision the perseverance
01:01and the creativity to rise to the top let's find some future stars
01:17the master chef heats continue and six more ambitious home cooks are about to take their
01:24shot at becoming this year's champion feeling very nervous i may not look it but i am under
01:32here on my shaking like a leaf i'm super excited to get a corona and grace cooking is my love
01:38language so i think it'll be amazing to really show them what i can do
01:44i've got every feeling imaginable that comes in waves i'm not here to take part i'm here to win
01:58welcome to the master chef kitchen i'm sure your friends and your families have told you
02:03that you can rustle up a wonderful bit of dinner but now it's time to show us what you've got
02:09we want you to cook us your signature dish we're not looking for much we just want you to make
02:18fabulous food that looks amazing and reflects you the cooks who create the two best dishes
02:26will win a master chef apron the remaining four don't worry you're not going home you're coming
02:33back to fight again for the last two aprons an hour and 30 minutes start cooking
02:44it's completely surreal being in the master chef kitchen i imagined myself here growing up but
02:49it's incredible to actually be here and actually be experiencing it live and in person it's wild
02:59london-born matt has british canadian and east asian heritage when cooking at home he loves to draw on
03:07the japanese flavors he grew up with what do you do when you're not cooking currently i'm halfway through
03:16a math phd but before that i was a math teacher for nine years so teaching maths wasn't enough maths
03:22for you you decided to go and study maths it didn't scratch the itch what's your signature dish yeah this
03:29is kind of based on my girlfriend's favorite dish poached sea bream with spicy tomato and brown crab
03:35sauce that sounds so delicious but also doesn't reflect the ingredients that are here we've got seaweed fish
03:42flakes there's like a lot of japanese ingredients contributes making quite like a complex sauce
03:47i wouldn't say it's like a japanese dish but it's all just there to make it taste really nice hopefully
03:53matt is making a dashi to poach his sea bream in from kombu seaweed you've got saki going in there
04:00when you're poaching it you're gently letting it simmer i do not want to see him boiling the bejesus
04:07out of that fish that's brown crab sauce tomato bonito flakes curry powder if that sauce is bland
04:17it's just going to be brown sludge on a plate
04:23so i think the pressure in my chef kitchen can't be any worse than teaching year seven on a friday
04:27afternoon doing double mass with them so yeah hopefully i'll be okay okay guys 20 minutes gone
04:33you've got an hour and 10 minutes left 24 year old ai consultant uvi grew up in warwickshire from
04:42a young age his parents introduced him to flavors from all over the world which inspired him to experiment
04:52uvi you're one of our youngest cooks in this competition how does that feel i'm confident that
04:57my technique and my passion will stand me in good stead i feel your confidence thank you uvi what's
05:03your signature dish it's a trio of duck so i have a smoked duck breast duck liver mousse beignet and
05:08then
05:09sauteed duck hearts and a cherry balsamic coulee and since i've grown up i've really enjoyed zero waste
05:13cooking so i like to try and cook with all the elements of an animal uh hence why lots of
05:18offal i'm
05:19looking forward to this a great deal uv is giving us everything from the dough except the quack i really
05:29want to taste that smoke in the duck breast i hope he gives himself enough time to also cook it
05:34to
05:34medium rare so duck hearts i just want to sear the outside so they're still pink in the center the
05:42duck
05:42liver beignet he's putting the liver mousse inside the batter and then squeezes the batter on top again
05:48and it should be very crunchy i do not want a greasy batter there's a lot of technique and i'm
05:55just hoping it's not style over substance i tend to remain outwardly very calm but smoke might start
06:03coming out of my ears at some point if things go wrong then you might see cracks in the facade
06:1056 year old rebecca from lincoln has been a pescatarian since she was a teenager
06:16having taken a sabbatical from her job in advertising she dreams of owning a small independent cafe
06:24rebecca how are you feeling i'm excited it's wonderful to be with you two lovely ladies
06:30this bench is packed with spices what's your signature dish i'm doing a paneer curry with an egg it's
06:39a nod to my mom she was famed for her curries and she used to always add an egg to
06:43her curries but
06:44i've elevated it slightly i'm going to be doing chuck nears and all sorts of little flavor bombs in
06:48there for you both so i just hope i do it justice my late mother was amazing cook she used
06:55to love
06:55throwing dinner parties big family events i'd love to think that i've picked up a lot of her skills along
07:01the
07:01way yeah i feel like she's with me love panera in a curry i love how it takes on all
07:10of the spices of
07:12the sauce she's got fenugreek going in there turmeric coconut milk nigella seeds it doesn't sound like
07:20there's a lot of chili or heat going into it so i hope that it's not too mild she's also
07:26going to
07:26add an egg i'm intrigued i've never had an egg in a curry oh it's eggtastic being here
07:3846 year old tony is a dairy factory worker from yorkshire he shares his passion for cooking
07:45with his 10 year old son flynn so me and mason watch masterchef together and he kept on saying to
07:52me
07:52why don't you give it a go i'm forever telling him to shoot for the stars so here i am
07:59it's my signature meat that i always go to pork loin i'm trying to make a roast dinner but elevate
08:05it to
08:05that next level it represents my background everyone around the same table on a sunday to eat it so the
08:11roast potatoes are going to be roast in pork fat the sauce is going to be a pork dripping sauce
08:16the shallots
08:17are going to be roasting dripping as well the pork itself is wrapped in serrano ham and then it's going
08:22to have a black pudding and the juda croquette tony that's pork six ways yeah i like pork
08:30the pork loin is supposed to be the star of the show i want it with a lovely hint of
08:36pink because
08:37overcooked pork loin is dry if you're giving me crackling i want it to be bursting with bubbles of
08:45crackling so it's crunchy and delicious it's making us a black pudding with more pork putting and doing
08:51it in it so much hawk i'm a bit worried okay guys you're halfway through that's 45 minutes left
09:02medical writer leah was taught to cook by her grandmother born in puerto rico she moved to the
09:09uk 16 years ago my signature dish for today is a plantain lasagna with short rib ragu i'm making this
09:18dish today because it's a puerto rican classic in puerto rico and you have too many ripe plantains
09:24everyone looks at each other it's like who's gonna make the plantain lasagna
09:31puerto rico is is an island that we have like three like main cultures you have african you have spanish
09:36and you have taino which is like our indigenous people and we just blend it all into one food brings
09:43people together in puerto rico it's so important i can feel your passion i hope it translates
09:53i love plantain and i love lasagna but how do these two things meet each other i'm very interested how
10:01plantain is going to make the layers of this lasagna short rib takes quite a long time to cook
10:07i just hope that it's melt in the mouth and it's not chewy
10:1225 minutes left woohoo did somebody just woohoo me yeah me
10:2232 year old alexia married her husband last year in italy
10:27her job as a travel consultant means she's been to over 70 countries
10:32my travels have massively inspired me to cook different cuisines if i don't like to stick to
10:38the norm i'll always put a bit of a twist on things so i'm going to give it my all
10:42and cook for my life
10:47i'm feeling so excited to be here it's just so surreal i can't believe i'm in the master chef kitchen
10:53what's your signature dish beer battered aubergine which is going to have a satay sauce and i'm going
10:59to do it on a bed of whipped feta and some flatbreads now this shouts fusion i am greek cypriot
11:05by heritage
11:06but i absolutely love wandering to all parts of asia it's a bit of a blend of the two places
11:12that mean the
11:12most of me i want crunchy crispy beer batter with a lovely soft juicy aubergine in the center
11:23and she's serving a satay sauce with galangal peanuts chili so my expectation is that this
11:30is going to be a flavor explosion satay sauce whipped feta these are two things that are very
11:38rarely on the same menu i can almost hear stamps going on my passport as i'm eating this seven
11:46minutes remaining meat to carve everything on the plate jobs are going a little bit under done but
11:55no matter just sealing the meat in the pan okay guys you've got three minutes left you should be
12:06placing everything up
12:18time's up step away from your benches
12:26ta-da matt it's the moment of truth math's phd student matt has made sea bream poached in dashi
12:39brown butter potatoes with shiso leaves and dried wakame finished with a tomato and brown crab sauce
12:47flavored with bonito flakes soy sauce and sake
12:56matt that sauce is superb thank you there are layers and layers of flavor going in there and the crab
13:06at the end is literally like a seasoning this is a really nicely judged piece of brie i think the
13:15dashi
13:16is subtle those tiny little potatoes are still crisp that's accomplished above all highly devourable
13:26thank you i feel really happy waiting to hear what anna and grace were going to say was by far
13:34the most
13:34stressful bit of the day oh my god oh my god
13:38travel consultant alexia has made beer battered aubergine with satay sauce whipped feta pomegranate
13:49and coriander oil served with flatbreads
13:58your satay sauce you can get galangal ginger coconut and the peanut it's got loads of personality but the
14:07feta has a far too strong flavor it's overpowering your satay sauce i feel that they could have been two
14:13different dishes the aubergine and the batter with satay is inspired but the flatbreads for me are a
14:22little stodgy i do feel deflated i still stand by those flavors but i also appreciate that it's not
14:31everyone's cup of tea medical writer leah has served a traditional puerto rican plantain lasagna
14:39with layers of short rib ragu fried plantain and manchego cheese bechamel
14:51your short rib ragu it's got an acidity and an unctuousness to it that's really very very
14:57delicious but the ratio of ragu plantain and bechamel is off less plantain and more bechamel
15:06the cooking of your plantain is masterful yours is soft this is a good home cooked dinner with lots
15:16of great flavors that needs finesse i feel like i've done particularly proud today it was nice taste to
15:24people back home that's all it will matter it doesn't matter how it looks like really
15:29dairy factory worker tony has used pork six ways roast pork loin wrapped in serrano ham a black pudding
15:39and anduja croquette crackling straw fondant potato cooked in pork fat honey and orange roasted carrots
15:49and a shallot and thyme puree served with a pork dripping cider sauce
16:01tony i feel like i'm celebrating a new national holiday pork mass i think your pork is beautifully cooked
16:09and moist your croquette for me andua is such a dominant flavor but you've had restraint it's not
16:17too strong your potato is crunchy and delicious your crackling is cracking your sauce the flavor is there
16:25in bucket loads so well done some great skills some great cooking feedback was particularly euphoric
16:34yeah compliments like that on it was amazing ai consultant uv's dish is a trio of duck oak smoked duck
16:44breast
16:45topped with a duck crumb duck liver parfait inside a fried beignet served on a black garlic and parsnip puree
16:54and dark hearts on a cherry balsamic coulee
17:03the beignet is crispy but you know smoked duck breast is raw which is really disappointing because
17:12the smoke flavor on the outside of the duck is delicious i love the gothic macabre element of the
17:20hearts thrown onto the cherry coulee and the hearts are pink almost like they're still beaten there's
17:26something quite dracula about this dish but let down by raw duck
17:33didn't go as well as i wanted it to i think i flew a little bit closer to the sun
17:37with this one
17:38i potentially will have the chance to cook again i'm excited more than i am depressed
17:45lincoln-based rebecca has made paneer and cashew curry wild rice flavored with cardamom
17:52coconut chutney mango chutney and a turmeric flavored egg
18:03the curry really nice flavors of paneer but the actual sauce itself is lacking seasoning feels like
18:11it just needs more oomph the egg because it's sat in the middle almost like a kind of a visiting
18:17dignitary it's not really adding anything to the dish your rice is nicely cooked and there is nice notes
18:23of green cardamom the paneer and cashew curry i think it just needs a bit more heat and a bit
18:29more seasoning
18:32feeling relieved that the cook's over moving forward i'm going to give everything a bit more oomph for sure
18:42guys you just had your first taste of the master chef kitchen
18:46there are two aprons up for grabs one dish that especially delighted us it's matt
18:57well done matt and the second apron is going to tony well done matt tony come get your aprons
19:12thank you well done guys congratulations
19:19i feel ecstatic didn't want to leave without one of these so to have this means the world
19:24i feel very relieved i don't have to cook again so yeah i can enjoy the rest of the day
19:27this is this
19:29is what you want yeah isn't it now don't lose faith you guys get to cook again come back fighting
19:38because the two strongest cooks will be getting an apron and two of you will be going home in front
19:45of you you have all the ingredients to make one of my favorite things an open fish finger sandwich
19:51tartar sauce and a pickle slaw you do have a recipe but all the measurements and timings are missing
20:00you'll have to rely on your instinct and your ingenuity you have 45 minutes to really impress us start cooking
20:14britain loves fish fingers but there's a reason we buy them in boxes pre-made because it takes
20:21a lot of skill so i love a fish finger sarno so hopefully that will help me
20:26the card needs to be prepped where the skin is removed and then they're going to cut them into
20:31kind of goujon shapes and panne them you want beautiful moist fish flakes crisp breadcrumbs
20:39it can't fall off in the pan there's so much that can go wrong
20:46yuvi you're fighting in this round for an apron i'm as close to an apron as i'm to
20:53going home fingers crossed is the confidence there confidence in the technique i've breaded things
20:58i've fried things before i've done it with steak and i've done it with chicken so it can't be that
21:03different doing it with with fish i like the fact that all of these are laid out and everything seems
21:08to be in order nice clean bench thank you thank you very much i'm glad that uv feels confident about
21:16the dish because i want something delicious to eat so uv's made of small fish finger that's okay
21:23he just needs to get the temperature right when he goes to cook it so that they are
21:26just crispy on the outside and soft on the inside
21:31to make their tartar sauce they first have to make a mayonnaise so that's egg yolk with a little
21:37bit of mustard and a little splash of vinegar and then they need to slowly whisk that while they pour
21:42oil in and it's a real delicate balance of how fast that oil goes in
21:52making mayo from scratch no mean feat here in the masterchef kitchen because your mind
21:57really does go blank but i've given it my best shot have you eaten a lot of fish finger sandwiches
22:01in the morning after a night out yeah definitely we used to run a club back in the day the
22:06next day
22:06we end up in the pub with a pint and a fish finger or a chip butty it was like
22:11right at the start of
22:12brit pop so it was yeah it was great fun i have to ask you the most important question then
22:16what side
22:17were you on blur or oasis pulp anyway i can't wait to taste it oh thank you
22:25so rebecca's done green massive fish fingers they are fisherman-sized fish fingers
22:31but even if she has the time to cook them will she get the temperature right and not burn the
22:36outside
22:37a good tartar sauce has the good punch of caper's gherkins with the finish of dill and parsley and
22:44that is a balancing act how are you with mayonnaise i made mayo recently so hopefully i'm going to
22:52remember what to do what's the best bit of a fish finger sandwich it's all about the crunch and just
22:58the flavor of like the fish with the mayo it's delicious my rule as well is no dry bite lots
23:04of sauce lots of sauce i'm looking forward to that tartar yeah well no pressure okay
23:18alexia has added her oil too quickly and her mayonnaise has split she has to remake it
23:25okay let's give it another guy fingers crossed this one goes to plan
23:32oh my mayo is not working i don't know why could i get some more eggs please
23:40okay guys you're halfway
23:44we also want you to do a nice crunchy slaw it's all about textures and it's all about the balance
23:50of sugar
23:51to vinegar
23:55i'm not gonna lie you do look a little bit terrified do they eat fish finger sandwiches
23:59in puerto rico no okay we're off to a bumpy start what do you think the puerto rican version of
24:06a
24:06fish finger sandwich is it's probably gonna be something like a fried fish and then like some nice
24:12bread that you prepare separately and the salad on the side so we're in the right ballpark you just need
24:18to put all those things onto the same plate yeah leah's made her mayonnaise looks like a nice
24:25consistency and that's a great start for a tartar sauce what i'm worried about is her fish fingers
24:31i can actually see smoke billowing off the pan so i think she's gonna have to make some more fish
24:37fingers because they look pretty burnt i think i just left it hanging for too long
24:4712 minutes left to go
24:52um
24:55the fish fingers look all right just uh yeah i need to get this mayo to work just keep going
25:02keep
25:03going oh god okay uh chop chop chop chop chop chop chop just obviously need to make sure that they're
25:11not
25:11breaking otherwise they're turning out okay they're all struggling there's no smooth sailing here i have
25:18no idea who's going to get those eighties three minutes left time's running out
25:31that's massive
25:36okay that's it guys time's up step away from your benches
25:43right guys bring up your dishes
25:53we asked for fish fingers some of you made us fish fists
26:02leah you're up first
26:06do you remember when there was smoke billowing from your frying pan you didn't serve us
26:11the burnt fish fingers that was a good idea thank you
26:21fish fish is perfectly cooked juicy on the inside crunchy on the outside
26:26but your pickled slaw i'm not getting a lot of vinegar and sugar off the cabbage or the carrot
26:32i don't believe they have tartar sauce in puerto rico no so this feels like a wing a prayer
26:39and a pure fluke dill capers gherkins it's really bold it's almost the star of the show
26:47not something i cook often or at all in the case of the tartar sauce i was just shocked that
26:53they
26:53liked it i didn't expect that at all right alexia you're next
27:06your fish fingers are a bit overcooked your first mayonnaise didn't work out but you cracked on got
27:14another one done it's creamy and well seasoned but i i had to search for the gherkins and the capers
27:21the breadcrumbs are not very seasoned which makes the fish quite bland i think your slaw but the red
27:28onion is quite thick with a slaw it does have to be quite uniform there were a few things that
27:36didn't
27:36go exactly to plan but i did battle until the end so i got something up which i'm happy with
27:41not necessarily happy with the outcome uv let's have a taste when you overcook fish fingers the
27:54moisture runs out of the fish 30 seconds less and it would have really improved the juiciness of them
28:01your pickle slaw is very nice but your tartar sauce is kind of a rumor it's
28:08i heard it was being made but i can't see it the little tiny bits that you have allowed us
28:14are nice
28:16a few things i could do differently but i definitely did better than the
28:20first challenge so that's a win rebecca
28:26hurt my back moving that
28:34your fish is so tender and delicious your slaw it's lovely there's lots of sharpness in there
28:43there's a great acidity and bite off your tartar sauce i'm impressed that you got those chunks of fish
28:49cooked the fish fingers were rather large but to hear i cook my fish perfectly well i'll just take that
28:57home and live with that grace that was chaos today i'm actually quite proud of them that they didn't
29:07give up we have only two more aprons left to give
29:16i think leah didn't have a clue what a fish finger sandwich was and in my opinion she handed up
29:22the best
29:22one each time she goes behind those stoves she shows me something that makes me want to eat at her
29:29house
29:30alexia was really struggling with her mayonnaise and she fought her hardest to give us what we asked
29:37for but the breadcrumbs were under season the fish was overcooked and her signature dish there was
29:43definitely real clashing of flavors
29:47yuvi's signature dish he was so keen to smoke that dog that he didn't cook it
29:54the question is was the fish finger sandwich good enough to save him from that raw duck
30:01rebecca in the signature challenge i felt one of the biggest issues she had was really just a bit
30:06seasoning and then she had the biggest fish fingers of all of them but the tartar sauce was was really
30:12delicious and that fish was cooked and it was juicy i feel like i have more to give and we
30:18will see if the
30:19judges see the potential that i'm hoping they see i want to have that opportunity to keep on showing
30:25portugal food and portugal flavors to earn an apron would be validation to say that my cooking is good and
30:31i've got some promise
30:41cooks who knew that the fight of your life would be over a fish finger sandwich
30:51our first apron goes to
30:56leia
31:00our second apron goes to
31:05rebecca
31:09alexia uv your time in the masterchef kitchen is done thank you guys good luck thank you
31:21it's sad to be going home but i'm taking it on the chin and yeah i'm definitely going to keep
31:26cooking no matter what nothing can quite prepare you for the master chef kitchen look forward to
31:32cooking at home with a glass of vino in my hand
31:37leia rebecca come get your aprons
31:40well thank you well done guys i'm getting my hands on one of these aprons it's mind-blowing i'm very
31:48very happy i really didn't think my fish fingers would have got me an apron yeah i did get quite
31:55emotional
32:11welcome back contestants lovely new aprons you're now cooking for a place
32:20in the quarter final but we only have room for three of you
32:27grace and i have brought in some guests to help us make our decision we have past masterchef finalist
32:35omar foster and past masterchef winners stephen wallace and charia katiot this is seriously hard
32:46you have an hour and 15 minutes to make two courses four dishes of each believe in yourself dig deep
32:54and
32:54and show us more of what you've shown us already start cooking
33:09i'm excited to present this to previous contestants so pressure is on but we're good
33:18for my starter i'm making arepa which is a coconut fried bread in puerto rico with a mango and avocado
33:25ceviche when would you eat this in puerto rico we will have a lot like by the beach and you
33:30will get
33:31like maybe a margarita mojito something like that you're taking me there i hope i do
33:38leah's using avocado and mango as a ceviche so it's a vegetarian ceviche a good ceviche is a well-controlled
33:46dance of sweet acid and saltiness
33:52leah's coconut bread is deep fried she really needs to get the temperature right you want a crisp puffed
33:58bread not oily for my main today i'm preparing a coat loin with cassava and a roasted red pepper sauce
34:08is based on my grandmother's cut salad my grandmother used to make hopefully present it in a way that is
34:15like nice and refined what would it mean to take your puerto rican inspired dishes to the quarter final
34:21this is a bit teary and it will be such an honor just to show my country and also the
34:27fantastic food
34:31the problem is she's cooking her cod in a package for the moment she's wrapped that up and put it
34:36in
34:37the oven it's in the hands of the gods i quite like a bit of cassava but if it's undercooked
34:43it's very
34:48unpleasant today i'm doing cod with thyme tomato and almond crust roasted banana shallot and fresh
34:57nectarines fish shallots nectarines one of these things is not like the other i know the jury's out
35:03on fish and fruit but when i was in france just recently that's what we tended to be ordering it's
35:09something that i'd like as a flavor combination rebecca's going to give us a crusted card i expect
35:18that the crust will be crunchy and gives texture i want to be able to flake that card and see
35:24it
35:24glisten and see it shine really interested to see how she's going to marry cod with caramelized banana
35:32shallot make sure i season with nectarines on paper this feels like a risk
35:41second course i've gone a little bit retro it's a lemon syllabub with a shortbread biscuit
35:47making this dessert brings up a lot of memories of spending fun times in the kitchen with my late
35:53mother whipping up cream drinking some booze and just having a good giggle so yeah it's going to mean
35:59a lot to deliver that today i'm excited about rebecca's dessert i love a syllabub
36:06rebecca's going to take the lemons the sparkling wine and sugar and then whisking in her clotted cream
36:13and if she doesn't get the balance right we're just going to have cream to eat
36:17and she's serving with rosemary and almond shortbread it has to be crispy and rich
36:27producing eight more plates in the last challenge is going to be difficult but i regularly put for 10
36:32people at my flat if i have a big dinner party so i've done it before obviously the time pressure
36:36is
36:37stressful is there a food dream or a culinary adventure you want to go on honestly the little
36:45dream is to have some sort of like supper club i sort of do that with my friends and that's
36:50lovely
36:50but it's also quite expensive you want people to come around but this time you want to charge
36:55when they arrive just at cost just at cost i'll do it for the love yeah so what's on the
37:00menu
37:00steak tartare with matchstick fries and peppercorn sauce i'm using the sake because i think it adds a
37:06nice depth of flavor to the sauce and then for dessert round butter and thyme almond financier
37:10with a marmalade full on the side what's the inspiration for your dessert it's just really
37:15delicious it's like 40 butter and every time i eat it i take a bite and i just have like
37:19close my eyes
37:20and just go the best of luck with this you've had me at 40 percent butter
37:25i don't know about you grace but i love me a bit of steak tartare when you bite into the
37:33steak it has
37:34to almost feel like it has been cooked because all of the different flavors that have been added have
37:39elevated it there's peppercorn sauce it's not a usual thing to serve with the tartare but it needs to
37:47have a real rolling heat the dessert brown butter and thyme financier what you're looking for is a
37:55nice soft moist cake and he's serving it with a marmalade full and i really like the sound of that
38:02i think the business of the marmalade and the orange flip goes really nice with the brown butter and the
38:06time this has everything that i love from dessert
38:14what's on the menu today pan roast up breast with a butternut squash puree flavored with razol hanu
38:21beetroot crisps and pomegranate sauce oh so what's the inspiration behind this dish trip to morocco last
38:28year messing around with different spices that are brought i travel back from morocco with bags of
38:34brown powder it's not suspicious at all tony's really ambitious and he's given himself a lot of
38:40work to do so i would expect the duck breast to be really nicely rendered crispy skin nicely cooked to
38:47a medium rare in the center i like the sound of the butternut squash and rasol has been
38:52to the spice mix because of the cinnamon notes that will go really really well with the butternut squash
38:57the second course we need to hear it is a deconstructed lemon meringue it's a homage to my
39:02girlfriend it's her favorite dessert if i'd have come on masterchef and not cooked it she'd be massively
39:08disappointed my girlfriend natalie is the ultimate critic so i know that if i put a dish in front of
39:17her
39:17and she absolutely destroys it that i'm onto a winner lemon meringue pie is an absolute crowd pleaser
39:26deconstructing things makes people come a cropper i want to feel the true essence of a lemon meringue pie
39:34citrusy curd and buttery biscuit and delightful fluffy meringue
39:59so i'm hoping we get some beautiful plates today that don't look very stressed
40:09winning master chef it helped open this door for me i'm an author of my own cookbook i'm also
40:16expanding my restaurant it's incredible that master chef gave me the opportunity yeah thank you master
40:22chef today is not the day for trying out something brand new cook food that really represents you
40:29don't cook from here cook from here good to see you all you too cheers cheers guys cheers
40:40leah you've got seven minutes thank you yes
40:45leah's dish sounds really exciting i don't think i've ever had an aleppo before but i hope it's got a
40:49lovely christmas to it it's really soft inside okay you have about three minutes uh just need to put the
40:56fish on and then it's ready to go okay the ceviche sounds great give us some sweet sour spicy contrast
41:06i need chili on top do you have anything else that needs to go on the plate yeah are you
41:11happy with
41:12this sorry yes flowers right we've got about four seconds left happy i think so
41:26hello hello hi thank you for your starter i prepared a puerto rican coconut fried bread with an avocado
41:37and mango speech okay i hope you like it thank you the ceviche it was like tangy had a little
41:51bit of
41:51sweetness from mango the only thing is i feel like she's been a little bit tentative with the flavor
41:56in that ceviche maybe some onions through it just a little bit more contrast the bread is delicious
42:03the texture is flaky it's crumbly and it's got that really lovely aroma of the coconut
42:09this is smashed avocado with some mushy mango there's no red onion in it i can see the red
42:17chili pepper but i can't taste it what i do think is delicious though is the bread
42:23okay okay you have 15 minutes left to get everything done the cod is raw the pan is not
42:32on with your sauce i'm not sure i get this out to be honest with you leah i'm going to
42:38give you 10 extra
42:39minutes but that's all you're getting okay now i need to get the cassava ready and the red pepper sauce
42:49cassava is a nice starchy carbohydrate it's sort of like a potato it'd be interesting to see
42:53textually how it works what we're going to do now blend sauce blend sauce blend the sauce time is so
42:59tight roasted pepper sauce we want some punchy flavor pubs garlic let's play it up come on
43:07that card i want that basting so much butter it's going to be super soft
43:13hopefully the complexity and the sophistication is going to be there in terms of the flavors
43:23for humane i've prepared a cut loin with sofrito and cassava with onions and peppers and red pepper sauce
43:35i hope you like it thank you
43:38you do oh i'm a bit borderline embarrassed i know this dish could have been so much better
43:52oh bless her she's definitely run out of time i really feel for leah with this dish i feel i
43:57can
43:58taste the kind of chaos that's probably happened in the kitchen my fish actually feels a bit over
44:03everything just tastes of garlic to me not a fan of the cassava it didn't feel cooked enough
44:08for my liking the roasted pepper sauce is quite delicious but crack of peppers and salt will lift
44:14this dish up a little bit better cod is overcooked it's extremely tough and chewy
44:19every single element of this dish is under seasoned
44:2315 minutes until your first course it will fly by it's flying by thank you grace
44:30cod hopefully flake off really nicely i'm gonna have a little um crispy almond crust on the top
44:37at least there's some textures in here
44:41nectarines and cod does sound a little bit weird i love a weird combination so i'm totally here for
44:46it but yeah let's see okay just a little bit over to oh she's got the blow torch out
44:53no pressure i think i've still got my eyebrows it's okay thank you that's fine it's fine thank you yes
45:01yes yes i am i am i'm proud of myself let's do this good go do it
45:08hello hi hi
45:13today i've made you bake card with an almond thyme and tomato crust with fresh nectarines
45:21and roasted banana shallots and then almond tomato sauce thank you thank you so much
45:29smells amazing
45:37my cod cook really really well it's flaking off really nicely i was a little bit concerned of fish
45:43with nectarine actually it was i love the almond crunch in the crust and there's quite a bit of heat
45:50going through the sauce which was really nice i really like the concept and i like she's pushed
45:56herself here to do something different this is an exciting plate of food we ask people to reach
46:02and show us the insides of their mind of what they love to eat and she's done that 15 minutes
46:09for this
46:10dessert rebecca make sure you're on time yes thank you so much ladies syllable feels a bit sort of
46:15classic delia territory the cream needs to be not over whipped if it's voluptuous and delicious sounds great
46:25are you happy with your shortbread they've come with quite a bit of character visually i can't think
46:32where i've seen something like this before i hope she had this quite sweet buttery crunchy
46:38shortbread that would go well with that i think that's going to be delicious right is there anything
46:43else to go on just a sprig i feel like i'm in a garden center
46:48i think the rosemary's big enough
47:00for dessert i've made you lemon syllabub with a rosemary and hazelnut shortbread biscuit thank you
47:12feeling great it was an important cook and i'm just pleased that i managed to do it
47:21i love the texture of syllabub i love the cream she's not over whipped it my shortbread is really
47:26nice buttery flavor but a tiny bit soft kind of retro fabulous i think maybe i kind of love it
47:34but there's just a few little things that are off the syllabub it's light and creamy and i'm getting a
47:39nice whack of lemon the shortbread is not fully cooked so it doesn't really have the texture of shortbread
47:48right matt you've got 15 minutes to serve your first course okay thank you there's not a lot of
47:54elements here so this dish is a lot about precision i want to see that steak tartare really chopped beautifully
48:01having a peppercorn sauce with tartare is quite different i'm intrigued to kind of how that's served
48:08and matchstick fries crispy and crunchy i'm very excited for this okay we're ready to go go on matt hi
48:17guys
48:22i've got beef tartare with peppercorn sauce and some matchstick fries thank you thank you very much
48:33thank you you have this beautiful very very punchy peppercorn sauce when you eat it with the steak tartare
48:40i think it's perfect the matchstick fries are cooked beautifully they're seasoned lovely he's shown his
48:46mastery in flavor i would pay good money for this in a restaurant that tender means balanced it's sharp i
48:53really love the popcorn sauce it's got loads of layers of flavor i think that gives a good spicy
48:58kick to the tartare this is an impressive take on a steak tartare okay okay you're smiling that's a
49:07good sign oh it's nice to see those guys you know no time to be starstruck you have 15 minutes
49:12to make
49:13a financier yeah brown butter financier that's absolutely delicious soft inside but outside you
49:23still have this little crunch using a marmalade in a forward i think that's going to be really
49:28interesting that bitterness of the orange hopefully it'll balance really nicely with the sweetness of
49:33the financier what goes on the top of this arms have just been toasted in some brown butter with some
49:37time through it good luck cool thank you thank you thank you hey again
49:45this is a brown butter and thyme almond financier with a marmalade full and some brown butter toasted
49:51almonds thank you very much i don't know if there's words to this feeling i'm just really pleased to have
50:01got it all up in the time that crisp edge and kind of like almost like a gooey center it's
50:10so
50:10more rich and yeah this is a really really good dish the food the marmalade i love that zest the
50:16bitterness it's the brown butter that nuttiness i i think is very clever and i think it's very
50:22accomplished there's a really nice flavor from the burnt butter i can taste the thyme coming through
50:27as well but for me the financier is over cooked and chewy tony we've got 15 minutes get in there
50:35okay make every minute count now i would love to see the duck breast is perfectly cooked crispy skin
50:43and like pink so it's very nice and tender pomegranate sauce which i actually love the idea because the
50:51tartness of the pomegranate will add that sort of sour contrast i love a beetroot crisp he could be
51:01absolutely like chef born to be if he can execute every element perfectly might as well give him a trophy
51:10nice seasoning tony okay tony let's go good luck go on tony hello hello
51:21so you've got roast up breast served with a butternut squash flavored with rasal hanu
51:26and beetroot crisps and it's a red wine and pomegranate sauce thank you cheers
51:33he's pulled out of the bag this looks really smart the vatana squash home period nice and smooth so i
51:42like
51:43that crisp nice and crispy but my dog is slightly overcooked the combinations of each of the ingredients
51:51worked actually really beautifully but the sauce was a bit lacking i think he's a very competent cook
51:59i kind of just really want some bigger bolder flavors duck perhaps a little over but still
52:06rather loveable i think time ran away with him at the end but even through that pressure i can see
52:11a huge amount of skill on the place how was that nervous it's so much easier when i watch it
52:20on tv
52:23deconstructed lemon meringue pie i'm hoping this isn't a pile of just crumbs a glob of lemon paste
52:30and a bit of meringue i'm imagining light fluffy clouds of meringue quick blow torch and then we're done
52:40i love that kind of burnt flavor that pairs really well with the sweetness and the tartness of the lemon
52:46good luck thank you
52:54i've made for you a deconstructed lemon meringue pie so it's a short crumb biscuit base
52:59a lemon curd and then an italian meringue to finish it thank you hope you enjoy
53:10the curd for me is the best part of this dish i love how thick it is it's got a
53:14really nice sharpness
53:15to it the shortbread base is actually nice and crispy and buttery i love the flavor i really love it
53:22the
53:22thing he could have definitely done is charred the meringue that bit better this is good but it's not
53:27exceptional the curd probably could do with a spoonful more of sugar it's a little tart i like biscuit
53:36crumb it's sweet it's a pleasing little dish disappointed in myself if i'm honest i just know i can do
53:45that dish so much better two courses in that amount of time is a really big ask cook of the
53:56day for you
53:57matt's an exciting person to watch in the kitchen good gutsy flavor from his steak tartare i also
54:05love the concept of his dessert he just overcooked his financier but the dining room loved it so matt
54:11gets himself a quarter-final place absolutely we've got three cooks left but only two spaces for the
54:18quarter-final i like the way tony cooks i like the way he puts flavors together if tony has a
54:25fault
54:25it's over ambition he wanted to put so many different things on that plate to impress us the
54:30duck ended up being over he knows how to make an italian meringue he knows how to make a lemon
54:35curd
54:35he can bake a shortbread he showed a lot of skill today leah has brought puerto rican inspired flavors
54:44with her dishes we were promised ceviche but it was missing any type of heat or spice coconut fried bread
54:51will live on in my heart but she really struggled with timing
54:58i think rebecca came back with a bit of fire in her belly cod nectarines and fish all together it
55:06tasted good who knew i thought rebecca's syllable was quite elegant and delicious but her shortbread
55:13biscuit was raw i've given him my best shot but i'm not sure if it's enough so i'm like 50
55:2250 in my head
55:24it would mean the world to be able to do it but i am not overly confident
55:30i'm really hoping that my flavors have come across but we'll see it's really hard to call
55:46cook's well done today you cooked from the heart and you showed us more of your personality
55:53now one cook impressed us and also delighted our dining guests congratulations matt
56:03you have a quarter final place thank you feel good i feel great yeah that's really nice news thank you
56:10the contestant leaving us
56:19is leah
56:24thank you leah for all of your efforts thank you
56:33i'm a little bit disappointed it's emotional but i'm happy like these are honestly happy tears
56:38everyone is interested in portugal food now they can know a bit more about it
56:44that makes you three our quarter finalists
56:49yeah i'm incredibly proud to get to go to the next level it's just wow i must have done something
57:01good happy that i've made it through thought i'd had some stressful times in the kitchen before but
57:06that just takes it to the next level unbelievable next time oh i love six more home cooks
57:16rain is going good about as well compete for the right to wear a master chef apron
57:27absolutely blown away before battling for a place in the quarter final it's just top top quality you
57:33don't get much better really
57:37so
57:37so
57:46so
57:50so
57:51so
57:51so
57:51so
57:51so
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