- 5 hours ago
Master Chef S22E11
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Short filmTranscript
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 12
00:33extraordinary amateur talents i think i'm struggling battle for a place in the quarter
00:38final there's something quite dracula about this dish but only the best can earn their passport
00:47to the ultimate cookery showdown the 100 guests are here keep going faster if this has been cooked
00:56by an amateur we all need to watch out who's got the vision the perseverance and the creativity
01:03to rise to the top let's find some future stars
01:14it's the last of the heats and these passionate home cooks all think they've got what it takes to
01:19become the next master chef champion but at the end of today only three will make it through to this
01:26week's quarter final i feel a bizarre mixture of really excited and absolutely terrified as long as
01:35i remember all the dishes that i'm making today and i've got it in my head then things should go
01:40to
01:40plan it might look like i'm calm at the moment actually under the surface i am absolutely terrified
01:54welcome contestants this is our final heat let's hope you've all saved the best till last
02:04we would like you to prepare your signature dish this dish should tell us all about you at the end
02:13of
02:13this the two best dishes will win those cooks a master chef apron the rest of you will cook again
02:23even hour and 30 minutes start cooking what an upgrade to my kitchen there's more than one saucepan
02:36i'm feeling all right excited my chefs wear a lot of those aprons i have really had to buy this
02:42one
02:42relatively last minute because all the ones at home i have have rude words on 31 year old londoner jack
02:49studied art at university and credits his food influences to both his scottish mother and sri lankan
02:55grandfather when he's not managing his local pub he loves cooking for friends and family
03:02i'm really excited to meet like um hannah and grace i honestly would be the chairman of the
03:06great step fan club i'm gonna blame my red cheeks on like the heat of the stone
03:14i'm making mussels escobache german potatoes and like butter lardons onions and then a minute
03:22pea puree something fresh mussel escobache so you've cooked the mussels you've created kind of light
03:28type of vinegar or pickle and then you're going to let them soak yeah so they get as much flavor
03:32in them
03:32as possible sounds good and what is the inspiration behind this dish spending a lot of time in spain
03:38like growing up so like lover of tin fish and then i have a best friend who's german and we
03:43just
03:43always used to eat these potatoes they're like kind of like a comfort snack thing trying to bring those
03:48two things together jack is doing a mussel escobache an escobache is a fragrant type of pickle if it is
03:58too tart it will dominate the elegant sweetness of a mussel the pickled mussel with this rich potato i think
04:07there should be a good contrast going on there i don't want them to be like crisps so i want
04:12them
04:12to still like you know have a like a nice potatoiness to them cheshire-based frankie cooks dishes from
04:21all over the world after traveling extensively she recently moved into the civil service after years
04:28spent as a maths and chemistry teacher when i cook i like to be really experimental which is just like
04:34you
04:34are in the lab a little bit um and just like in the lab it can go really really well
04:38or it can go
04:39really really wrong so i'm making a japanese platter of katsu prawn nigiri uh salmon and asparagus maki
04:48and then a spicy togarashi uh gunkan frankie that sounds amazing maki nigiri gunkan explain these terms
04:58so maki is very similar to a normal sushi roll nigiri is essentially some sort of protein on top of
05:04a little bit of rice and then gunkan sort of like a little seaweed parcel with the rice inside and
05:10the
05:10filling on top frankie you could have just come in here and made us a pie don't make life easy
05:15for
05:15yourself no i figured go hard or go home love it good luck thank you
05:22the key element of really good sushi is your rice it is all about perfect timing perfect seasoning
05:31perfect temperature it's not as sticky as i'd like overcooked rice will not win her an apron
05:39katsu prawn nigiri i want a plump breaded well-cooked prawn on a bed of sticky rice
05:49togarashi spiced crab wrapped in seaweed should have great flavors of sesame seed ginger a little
05:55bit of orange peel in there and a good kick of heat oh my goodness she's also going to make
06:00a maki
06:01the rice will be on the outside and the salmon filling will be in the center
06:06if frankie can manage this i am really impressed with her as a cook
06:11that's 25 minutes gone already
06:1870 year old john has been cooking for over 50 years after first learning from his mother who
06:24was a cook at the local school he retired as a head teacher 12 years ago and spends time in
06:30the
06:30kitchen as a hobby at home in liverpool i had quite a serious illness last year and those kinds of
06:36things
06:36make you take stock of things and uh and go you know what challenges could i go for still so
06:43i thought
06:44this is one go for it who's your biggest fan who loves your food my missus yvonne my wife how
06:52long
06:52you've been married for 38 years i wooed her with my cooking you know stuffed lamb's hearts i cook for
06:59does this mean we're going to fall in love with you once we eat here don't look at him honestly
07:03i'm looking at that apron over there what's cooking pork and sage tart heritage beetroot some
07:10caramelized apples so i just thought yeah it fits together nicely
07:16it feels like a sausage roll with aspirations of grandeur we're looking for a nice thin pastry crust
07:25he's then going to cook all of his mince with onions and garlic it needs to be really melting them
07:32out tender how cool is this 50 year old stewart is from birmingham and works for the nhs where he
07:44met
07:44his wife after rediscovering his passion for cooking five years ago he loves to combine his jamaican
07:50heritage with classical techniques i want to get the judges to understand my style of cooking what my
07:58tastes are and what my inspirations are but also see the potential
08:06so my signature dish is jamaican brown stew chicken served with sweet potato puree and steamed
08:13one of the recipes that my gran used to make my memories of any time i'm cooking it's always of
08:19her
08:19and the things she needs to do i've just tried to make it a bit more modern
08:26steward's dish is inspired by a traditional jamaican chicken brown stew which is like onions
08:31garlic allspice peppers tomato but he's going to serve it as a chicken breast and a sauce
08:41chicken breast it can dry out so quickly that is a worry steward's going to make a really fiery
08:48hot pepper sauce he's going to add lots of red chili and scotch bonnets to it some vinegar reduce that
08:54down and then puree it i am expecting fireworks here
09:04okay guys you're halfway through it's fine don't worry healthcare professional jade grew up in singapore
09:15where her father owned a hawker market stall she dreams of opening her own supper club or restaurant
09:21delivering the food she grew up with in singapore when you meet someone you don't say how are you
09:29you say have you eaten and that's what food is to me love concern
09:37okay today i'm making for you braised pork belly with mushroom wrap up in a homemade fluffy bun
09:45oh sounds lovely this is my mother's recipe she's been cooking this for me for us since we were little
09:52what was food like growing up in singapore oh simple rice noodles spicy chicken or a nice beef rendang
10:01do you have all these in your repertoire yes so you need to keep me in interesting interesting
10:10bow buns are like little white fluffy clouds packed full of all this gorgeous scented meat
10:18she's braising that pork in a pressure cooker she's got five spice and shouts and vinegar and soy
10:23i'm hoping that that pork belly is beautifully cooked soft and gelatinous this is going to be something
10:30special i hope languages teacher sutia grew up in buckinghamshire she now lives in london with her
10:41partner ben with both gujarati and cambodian heritage she's been surrounded by the flavors of asia her
10:47whole life my sister gave me advice to cook something that i'd want to cook for my friends and family
10:53so i thought you know anna and grace they could be my new friends so today i'm making um a
11:02char
11:03grilled paneer and cauliflower cumin rice with dal makhani pineapple chutney and a tomato salad
11:10sutia i can tell a serious cook when they have trust issues about the spices that we're going to give
11:16you and they come armed with their own spices no pressure there
11:22sutia is going to marinate her paneer and her cauliflower in yogurt and lots of spices
11:29she's then going to char grill them it's not sticking yet she needs to make sure she's got the
11:35texture of a grilled cheese but with the softness of the paneer inside and burned cauliflower will
11:42dominate that entire dish satia is also making a style makhani lentils stewed in lots of cream and
11:53tomato and spices and then cumin rice and a tomato and cucumber salad a dish like this would take somebody
12:01an entire day to make and she's got to do it all in an hour and a half okay guys
12:08you got five minutes
12:09left i want to see you plating you're not overly confident with it maybe just slightly overcooked
12:20it should be okay it tastes all right so that's the main thing isn't it
12:25okay okay
12:2660 seconds left final touches
12:35okay
12:38that's it
12:41time's up
12:44Jack, come on up.
12:46Pub manager Jack's signature dish is mussels in an escabash pickle
12:51served with German-style potatoes with bacon and onions and a pea puree.
13:00Jack, I love your mussels with the escabash.
13:03They are plump and they've got a great acidity to them.
13:05Your potatoes are crispy, very nicely cooked.
13:09Your lardons were a very clever addition.
13:12Pea puree, looks the part, great consistency.
13:16Overall, good round. Jack, you can return.
13:19Thank you so much.
13:21Cooking in the MasterChef kitchen for the first time is...
13:24It's just a lot, isn't it?
13:26I am happy overall.
13:30You're just apprehensive because I, you know...
13:32Yeah, who knows?
13:35Civil servant Frankie has made a Japanese tasting plate.
13:39Tempura prawn on sushi rice.
13:42Prawn, salmon and asparagus maki roll.
13:45Spicy togarashi crab gunkan, a seaweed and rice parcel.
13:49And a soy dipping sauce.
13:56Your gunkan, there's a lovely sweetness off the crab and the wasabi is also in there as well.
14:01Your prawn is very crispy, but your rice is loose.
14:06So, as a result, I couldn't pick it up.
14:09It's clear to me that your rice hasn't behaved as it's meant to.
14:12But your salmon sushi roll, I mean, that is a delight.
14:15Just beautifully, pungently fishy.
14:18A little flavour bomb.
14:19Good effort.
14:25I feel very frustrated that my rice didn't work out because this is something I make, like, once a fortnight,
14:31absolute minimum.
14:32And it always works at home.
14:36John, come on up.
14:38Retired headteacher John has made a pork mince and sage tart, served with heritage beetroot, sugared apples and a toasted
14:47hazelnut crumb.
14:54The tart itself, I think a pastry is great, but I think in the pork I needed much more of
15:01the sage and other seasonings just to make it sing.
15:04And then we have the beetroot and then a pile of very sweet apple segments.
15:09I'm not sure they have a place on this plate.
15:12You've been very generous with the portions you've given us, really tried to work on your presentation.
15:17But I think if you took those apples and that beetroot and you chopped them up and you put them
15:23through that pie, it would be a game changer.
15:27OK.
15:27Because you have classic ingredients that just elevate pork.
15:33A few little tweaks and you've got a good disher.
15:38Feeling a bit disappointed because it wasn't quite the response that I was hoping for.
15:43But it was back on it, so it was, yeah, it was a good learning experience.
15:50I.T. manager Stuart's signature dish is a deconstructed Jamaican brown stew.
15:57Chicken breast with an all-spice and scotch bonnet brown stew sauce, sweet potato puree, poached yam and a scotch
16:07bonnet chilli sauce.
16:13You struggled with the cooking of your chicken breast.
16:16As a result, the outside is overcooked and the inside is a little undercooked.
16:19But I quite like the sauce.
16:21There is, like, onions and garlic and all-spice and tomato in there.
16:25It's got a nice kind of balance of what you want, a meaty stew to taste of.
16:30Love your sweet potato. It's creamy and delightful.
16:34I think your scotch bonnet is fantastic, but your yam has had so long that it's become mashed.
16:42You definitely had issues, but there are some good bits on this plate.
16:46Thank you very much.
16:48Well done. That's true.
16:50The cooking of the chicken will impact on the chance of me going forward,
16:56but I'm still feeling mildly positive.
17:00Satya?
17:02Languages teacher Satya has made char-grilled paneer and cauliflower marinated in yoghurt, cumin, turmeric and garam masala, dal makhani,
17:13cumin rice, pineapple chutney and a tomato salad.
17:22My favourite part of it, beyond doubt, is your pineapple chutney.
17:25I like the black stickiness. It's really dramatic.
17:29But with the cauliflower and the paneer, a lot of it is burned.
17:33Yes.
17:34I think your dal has got great complexity, and the curry leaves are such a beautiful flavour.
17:41But I think if you took a few elements off there, you would have been able to represent your cooking
17:47better.
17:51It had to be a signature dish, and my signature is probably overfeeding people.
17:56So tough.
17:58Oh, my God.
18:00Jade, come on up.
18:02Hello.
18:03Health care professional Jade has made bao buns filled with Chinese five-spice braised pork belly and mushrooms, cucumber and
18:13carrot pickle, an aromatic sauce made from the braising liquid, served with a fresh salad garnish.
18:26Jade, I'm really enjoying this.
18:28Your pork is beautiful.
18:30It's taken on the five spices in the rice wine.
18:33And that sauce is really outstanding.
18:37It's vinegary and sharp, and it builds as you're eating it.
18:42You're going to make me cry, Jade.
18:44You can't do that, Jade.
18:50Food is so important in our lives.
18:52Your mother taught you how to cook, and I have no doubt that your mother would be very proud.
18:58Well done, Jade.
19:00The recipe comes from my mum.
19:03And to be able to cook this dish, and has it been praised by Anna and Grace, it's marvellous.
19:11So it's happy emotion.
19:13Yeah.
19:16Guys, thank you so much.
19:19We ate very well.
19:21As you knew from the start, there were two aprons on offer.
19:27And we've made our decision.
19:29Our first MasterChef apron goes to...
19:34Jade.
20:02Well done, guys.
20:04Well done.
20:05You too.
20:09I'm so happy I've got the apron.
20:11And also, I don't have a cookie hand today.
20:13Give me a hug.
20:14Aw.
20:16Yeah.
20:17I'm so happy.
20:18I'm so, so happy.
20:19I'm so relieved.
20:20It's been a good start.
20:21I can't ask for more.
20:23We both look good.
20:24You look great.
20:27Okay, dust yourselves off.
20:29The good news is you have a chance to cook again.
20:34So this is the classic recipe test.
20:37We would like you to prepare gnocchi and Tuscan style sauce with sun blush tomatoes and spinach.
20:45In front of you, you have basic recipes.
20:48It doesn't have measurements and it doesn't have methods.
20:52So this is going to show us those who have cook's intuition.
20:58At the end of this, two of you will be going home.
21:04You have 45 minutes.
21:06Start cooking.
21:09I've cooked gnocchi before.
21:11So happy with that.
21:15Gnocchi, pasta like dumplings made with flour, egg yolk and potato.
21:21I have made gnocchi using squash before.
21:23I'm hoping that I can keep a straight head and get it done.
21:27So the first job is mash that potato, but it needs to be very smooth.
21:32No lumps in these gnocchi.
21:34It's harder than it looks, isn't it?
21:37You've got the potato in there.
21:38Have you added flour yet?
21:40Not yet.
21:40Just about to do that.
21:41What does it feel like to come back in and cook again after your feedback?
21:45It's good that you've limited me to the number of ingredients this time.
21:48So I can't overfeed you.
21:52As they add the egg yolk and the flour, it'll start to kind of form a dough.
21:56I feel like anyone Italian is going to hate me for adding water to this dough.
22:00Too much flour will make them kind of dry and tough.
22:03Too little flour will make them soft so they won't actually hold the beautiful shape of gnocchi.
22:09Add my herbs.
22:10It's just slightly damp, but it should be okay once I've got some semolina.
22:16Once they have the right dough consistency, they need to roll them out.
22:20That's going to work, I think.
22:22And then cut them into identical sizes before they're going to use the gnocchi puddles,
22:26which leaves these lines inside the gnocchi, which is brilliant for catching the sauce.
22:31That's a big one.
22:33When they go to cook them, it needs to be just a simmering pot of water.
22:38The gnocchi fall to the bottom, and then as they float to the top, that means that they're cooked.
22:43I think I should have put a bit more flour in. It feels...
22:48There we go.
22:49Well, making gnocchi is a novel experience for me, so...
22:53What is good gnocchi, do you think?
22:54Tasty, a bit fluffy, well-seasoned.
22:58Ah, so you were listening in the first round.
23:00I was listening, I was listening.
23:01You worked as a music teacher for a long time. Do you still play?
23:04I play bass in a soul band.
23:07OK, so you've got to get everybody up on the dance floor.
23:09What are we playing?
23:10Young Hearts.
23:11Young Hearts, Rome Free by Candice Stanton.
23:13Correct, Candice Stanton, yeah.
23:14Would you be up for that?
23:16Absolutely.
23:16Nice one.
23:18John has made gnocchi before, but we've seen that John knows how to make pastry dough.
23:24And part of the instincts of a cook understands when you need to make something have a certain type of
23:30texture.
23:32That's 25 minutes remaining.
23:35Crikey, OK.
23:37I can see gnocchi, but no sauces so far.
23:44A Tuscan sauce is essentially cream, sun-dried tomato, and spinach.
23:48But there's more to it than that.
23:50Don't make me cry.
23:52I've cooked off the shallots with some garlic.
23:55I've added some dried herbs, deglazed with a bit of white wine.
23:59That alcohol needs to be cooked off before they add in their stock.
24:05And their stock needs to be reduced down to increase the depth of flavour.
24:10It's simmering down nicely.
24:12It's tasting good to me.
24:14Hopefully it tastes nice.
24:16OK.
24:17Now I'm ready to add some cream and the spinach as well.
24:21Tuscan sauce.
24:22What does that mean to you?
24:23I've not been to Tuscany, but to me that means kind of like that tomato-y flavour.
24:28I love tomatoes.
24:29My socks have got tomatoes on today, so I'm hoping that that gives me good luck with the Tuscans.
24:34I haven't made a pan grattato before, but I think it makes sense to me.
24:38I can sort of picture it.
24:39To oil or not to oil.
24:40Pan grattato, essentially, is posh breadcrumbs.
24:44They need to be golden brown.
24:46We don't want any burnt bits here.
24:49Crunchy.
24:49Yeah, nice and crunchy.
24:51We want the good bits.
24:54Then add freshly chopped parsley and lemon zest.
24:57And this gives a real invigorating freshness.
25:01What's the fella?
25:02Pan grattato, something that you make all the time?
25:05I've probably eaten it, but I haven't made it.
25:08We're in Birmingham.
25:09I believe you're a local lad.
25:11One of my first jobs was down the road from here.
25:14I've ended up in the NHS.
25:15Is that where you met your wife?
25:17It is, actually.
25:18My eldest daughter, she's a care group manager, and the youngest daughter is just going to uni to do medicine.
25:25It's a family affair.
25:26Well, this is it.
25:27There's a lot of job roles in the NHS and we seem to have occupied all of them.
25:33I'm a bit concerned about Stuart's sauce.
25:35It doesn't have a lot of liquid in the pan and it's reducing.
25:38By the time he goes to actually plate his gnocchi, I don't think he's going to have much sauce.
25:43They then need to take the gnocchi out of the water and into a nice hot pan.
25:47We want to see good caramelisation.
25:50Three minutes left.
25:52I'm cutting it fine, but it's going to get done.
25:54The gnocchi, I'm happy with.
25:59Have I added everything?
26:0030 seconds left.
26:02Finishing touches.
26:04Come on.
26:11Good ones on top.
26:16Okay, that's it.
26:17Time's up.
26:18Step away from your benches.
26:22I've done all I can do.
26:24Oh, my goodness me.
26:26Contestants, bring up your dishes.
26:34John, you're up first.
26:43John, I quite like your gnocchi.
26:46They've got nice crisp edges, but your pan grittato is so lemony, in fact, that you've put pieces of lemon
26:52rind on the side, which would be lovely if we were all having a gin and tonic.
26:55But it's lended too much zest to the breadcrumbs.
26:59Your sauce is delicious.
27:01A great acidity that you need in a really good cream sauce.
27:05But we need to work on presentation.
27:08The presentation didn't really think that one through.
27:11But there was a lot of good work in there, so I hope they give me the chance to show
27:15a bit more.
27:17Suthya, you're up next.
27:23I think your gnocchi looked very, very pretty, seasoned nicely as well.
27:28But I think you're a little bit heavy handed with the garnish inside your sauce.
27:32There is a lot of sun-blushed tomato and quite a lot of salt.
27:37And as for your pan grittato, the very moistness of the dish has made it all sink in.
27:44Yes, it maybe is a bit salty, but I like the boldness of it.
27:49I love eating gnocchi, but I don't have too much experience with making it.
27:53So that was definitely a challenge, especially in that time pressure.
27:59Frankie, let's taste yours.
28:09Your gnocchi is very nice and you can see the kind of ridges and the lines on it.
28:13I like the flavour of the crunchy, caramelised pan grittato,
28:17with little small notes of lemon zest through there.
28:21I think your sauce is great.
28:24If that was in the fridge, I would eat that for breakfast in the morning.
28:27It's that kind of thing.
28:28Good, plenty. Yeah.
28:30It wouldn't be pretty to watch, but I would do it.
28:34Really happy, really pleased.
28:36Quite over-emotional because it's an intense time in there,
28:38but I've done the best I absolutely can.
28:41Stuart, let's taste yours.
28:52There's some good flavours from your sauce.
28:54I'm getting the white wine, I'm getting the shallots.
28:56But quite big chunks of garlic in it.
28:59Are there vampires coming that we don't know about?
29:03No.
29:04The gnocchi themselves, though, I think they're really well seasoned.
29:07I know that you've made them before,
29:09and I can imagine that your family are delighted by them.
29:13A bit disappointed.
29:15I've been cutting garlic, really, a week.
29:18So I'll take the positives away from it.
29:26The classic recipe test is difficult,
29:28but we got four pretty decent plates of food.
29:32But we are going to have to send two of them home.
29:35Anna, we have one cook right now who stood out in that round.
29:41That's Frankie.
29:42Yeah, I think Frankie did a very good job.
29:44I think she's got a lot more in the tank,
29:46and I'd be pleased to give her an apron.
29:48This leaves us with a discussion about Jon Stewart and Sutia.
29:52Stuart, I liked his gnocchi,
29:54but he struggled with the other two main elements.
29:56I love garlic.
29:57I can eat it by the bucket load,
29:59but it really did overpower this dish.
30:03Sutia, I thought her gnocchi were quite nice.
30:05They had a good golden colour.
30:07Her sauce for me,
30:08there must have been a full jar of sumblish tomatoes,
30:11and it was on the salty side.
30:13I quite like Jon's gnocchi dish.
30:15OK, we know the presentation wasn't great,
30:19but he made a creamy, silky, delicious sauce.
30:22I found Jon's pangratato lemony.
30:26However, I liked his gnocchi.
30:28They had a beautiful colour on them.
30:30We have three cooks who all desperately want that apron,
30:33and we only have one to give.
30:36I would love the opportunity to keep getting this feedback,
30:39keep learning,
30:40so I hope that I can keep going.
30:42I've had such a good time today,
30:44and I would love to carry on
30:46and go a bit further in the competition.
30:49If I won an apron,
30:50it would validate my thoughts about my cooking.
30:52and also my friends and family,
30:55who said I should enter MasterChef.
31:05Guys, thank you so much.
31:08You did a really fantastic job.
31:10I thought the two of you will be going home.
31:14Our first apron goes to...
31:19Frankie.
31:19Oh, my God.
31:22That's brilliant.
31:24Well done.
31:25The final apron goes to...
31:31John.
31:32Well done.
31:33Well done, John.
31:35Amazing.
31:36Stuart, Suthya, thank you very much.
31:41Thanks so much.
31:41Good luck, guys.
31:42Rooting for you.
31:48Got into me going home.
31:50Just being in the MasterChef kitchen,
31:52it's a huge achievement for me,
31:54and it's something I can feel very proud of.
31:58It's been such a fun day.
32:00As a teacher,
32:01you're giving loads of feedback every day,
32:03so it's a good task to receive feedback too.
32:06I've learnt a huge amount.
32:11John.
32:12Frankie.
32:13Come and get your aprons.
32:15Wow.
32:19You both deserve it.
32:21Come on.
32:22Oh, I love you.
32:24Such a relief.
32:26My wife will be absolutely delighted.
32:28She's got rid of me for another round, though,
32:31so I've got a bit of peace.
32:32Oh, it just feels incredible.
32:34I feel like I'm just getting started,
32:36and I absolutely can't wait to carry on.
32:50Guys, welcome back.
32:51You've worked so hard to win those aprons.
32:56Feels kind of cruel that we're going to turn up the heat
32:58and make you fight again to keep them.
33:02At the end of this,
33:03three of you will go through to the quarter-final,
33:06and one of you,
33:07well,
33:08you'll be going home.
33:10For that reason,
33:12we've invited three very important guests.
33:14Previous finalists, Dean Edwards,
33:17and not one, but two MasterChef champions,
33:22Shalina Permaloo
33:23and Bryn Parathapan.
33:26Give an hour and 15 minutes.
33:28Show us why you deserve to stay in this competition.
33:32Start cooking.
33:37The dishes are well practiced,
33:39but, you know, at home it's different, isn't it?
33:42I didn't realize I was chopping or giving myself.
33:45To have just, like, professional opinions on your food is amazing.
33:49It's validating in a way that, like, your mum can't really give you, so...
33:56For the starter, I'm making a Longestine hoodie with Samphire and Egg Noodle Crisp.
34:03What exactly is a hoodie?
34:04A hoodie is, like, it's basically the curry.
34:06It's like the sauce.
34:07Normally, you would do it with, like, a hopper or rice.
34:10But because I'm doing it as a starter,
34:12I'm just trying to keep it quite, like, simple and light.
34:19The onions are making me cry.
34:21I love a Sri Lankan curry.
34:24Garlic, onion, ginger, turmeric, chilli,
34:27the heads of the Longestines, cinnamon.
34:30The Longestines are a very delicate shellfish.
34:32When they're overcooked, they are tough and rubbery.
34:39Jack's second course is roasted scallops
34:42with a black pudding crumb, a miso mash,
34:45and a cider bourbon.
34:47We do not want overcooked, rubbery scallops.
34:52Miso mash is delectable, but miso is a cruel mistress.
34:57It needs the lightest of touches.
35:05Getting the apron has lit up the fire in me.
35:08I want to show Anna Grace my capability
35:11of Western cooking technique
35:14with Singapore Fairy Burbs.
35:19I'm making homemade pasta with laksa sauce
35:22and grilled king prawns.
35:24And for the second course,
35:27I'm making lemongrass-infused coconut panna cotta
35:31and a little bit of garnish to juice it up.
35:34Who was the first person you called
35:35to tell them that you got your MasterChef apron?
35:37My husband.
35:38I wouldn't have been able to practice
35:40if my husband hadn't been there
35:42to eat and to clear up.
35:45So he's the kitchen porter in the house?
35:47Yes, he does the washing up,
35:48and if it's too slow, I just say,
35:49I need that now.
35:53Laksa has this wonderful marriage
35:55of galangal, ginger, lemongrass, lime zest,
36:00and then Jade is choosing to make hand-rolled pasta
36:02instead of the traditional rice noodle
36:04that would go with it.
36:06That pasta needs to be beautifully rolled out,
36:09and it needs to complement
36:10that beautiful, delicate laksa sauce.
36:13I really hope that Jade has enough time
36:15to get that lemongrass flavour into a panna cotta.
36:18Jade needs to be very careful.
36:20Too much gelatine, it will be rock solid,
36:23but if it's too little, you might end up with soup.
36:28This experience is just an amazing opportunity for me.
36:33Who thought that at 70 years of age
36:35I would be entering competitions
36:37and challenging myself like this,
36:39and I'm just lapping it up.
36:42So, John, what's on the menu today?
36:44So, I'm poaching some fish to make a seafood gratin.
36:48And your second course?
36:49Sirloin steak with a red wine jus,
36:52potatoes and peas in ouzo,
36:55and then a roast onion.
36:57John, your presentation.
36:58Are we going to elevate it this time?
37:00Elegant, I think, was the word that you used,
37:02and I'm looking for elegance today.
37:06John is approaching his seafood gratin
37:08in quite a traditional way.
37:11He's going to poach all of his fish in milk
37:14and use that liquid as the base for his sauce.
37:17All of these different fish need different amounts of care and love.
37:22John's main course is going to do a roasted sirloin,
37:26and we're expecting a nicely caramelised exterior
37:29and a lovely pink juicy centre.
37:32Now, I've drank many shots of ouzo,
37:35often with a flaming coffee bean in it,
37:37but I've never had it with potatoes.
37:40I'm going to give it a bit more.
37:41Ouzo has those kind of aniseed flavours,
37:44so I'm looking forward to trying it.
37:45My wife, Yvonne, she said it was the best thing she'd ever tasted.
37:49I'm not sure whether that was true, but we'll see.
37:54I'm using a fish slice for dough.
37:57Eight plates of food in an hour and 15 minutes is bonkers.
38:01It's go hard or go home, isn't it?
38:03I am nervous about that,
38:04but if I keep my head and keep to my plan,
38:07then everything might be OK.
38:10So I'm making a ribeye steak on some smoky asparagus
38:15with a chimichurri sauce
38:17and some sweet potato chipotle fries,
38:19and then for pudding, you've got an almond and rosemary tart
38:23filled with a sherry fig compote and manchego.
38:26The dessert is actually inspired by a tapas dish I had in Cornwall,
38:29so I just went home and tried to see how I could put it together as a pud.
38:32Have you told people that you've got through to this round?
38:34I've told my husband and I've told my parents.
38:37What about your kids?
38:38No, they're too loose-lipped. They can't keep secrets.
38:41My son would just go into school and be like,
38:43Guess what? And that'd be it.
38:46Frankie's a ribeye that has great marbling and fat through it.
38:49It's really important that it's fully cooked
38:51because you really want to eat that fat.
38:54The carrot top chimichurri.
38:57Carrot tops actually taste a bit like parsley.
38:59It's just a nice way to avoid a bit of waste.
39:03It's got to be a perfect balance of sweet and acidic
39:06and has to elevate everything that it touches on a plate.
39:11For Frankie's second course,
39:12she's going to give us flavours of a cheese board
39:14and she's putting it in a tartlet.
39:16This is the manchego filling.
39:18The one question I have is,
39:19is it a cheese course or is it a dessert course?
39:23I've never had anything like this before.
39:25I love people who are inventive in this kitchen.
39:29OK, guys, ten minutes until the first course is served.
39:34Jack, how are you looking?
39:36Well, you're up first.
39:45MasterChef has changed my life completely.
39:47I used to be a vet two years ago.
39:49Now I just feel so at home in this new world of food.
39:54I do love experimentation, but not at the expense of it being a disaster.
39:59This round, it's just cook the food well and season it well.
40:04MasterChef, it can open up so many doors.
40:07I'm not saying I would do it again.
40:09It turned me grey almost overnight,
40:10but it can change your life and it will change someone's life.
40:14Cheers, guys. Cheers.
40:15Cheers.
40:18Jack is making a langoustine hoodie with samphara and noodle crisp.
40:23Hoodie, which is quite a delicate coconutty curry sauce.
40:27It's the balancing of the spice with the sweetness of the langoustine.
40:31Jack, how are you looking?
40:33Almost there. It's tight.
40:36It's a real skill, cooking expensive ingredients like this.
40:40I hope the langoustines are cooked nicely.
40:43You mess it up, you've not only ruined the dish,
40:46you've cost yourself a lot of money as well.
40:47And I'm tight.
40:50Deep breath, you ready?
40:51Yeah.
40:52Go to the dining room.
40:52Go on, Jack.
40:59Hello.
41:00Hello.
41:03Today, for your starter, you're having langoustine hoodie
41:05with samphara and a noodle crisp.
41:08I hope you enjoy.
41:08Thank you so much.
41:10Cheers.
41:14Within the hoodie, you've got all the flavours you're looking for.
41:18Coconut, a bit of chilli.
41:20My langoustines are just slightly chalky, but that really is me nitpicking.
41:25I've really enjoyed that.
41:26The noodle crisp, it does actually add an extra element and dimension.
41:30Jack has definitely got potential.
41:36We've ended up with langoustine, which have had too long, but wow, he has really delivered on that sauce.
41:44One of the best things I've tasted in the entire competition.
41:48What?
41:50Jack, you have 15 minutes. What's left to be done?
41:5215 minutes, final scallops, doing the crumb.
41:56I need to do a beurre blanc.
41:57Jack's main is actually a little bit confusing for me.
42:00It's got British influence with the scallops and the black pudding.
42:03An Asian influence with the miso mash.
42:05The potatoes were a struggle. My mash is slightly lumpy.
42:08And then we've also got the French influence with the beurre blanc.
42:11It's not the colour that I would like it to be, but it tastes nice, I think.
42:14How is this all going to fit together in a way that it makes a delicious plate of food?
42:19Scallops, where are those little babies?
42:22Oh!
42:23They're almost there.
42:25It's fancy.
42:26OK, done.
42:27Let's go.
42:31Hello again.
42:32Hello again.
42:35For your main, you have a scallop with a miso mash,
42:40black pudding crumb and a chive beurre blanc.
42:43Thank you very much.
42:45Cheers, Jack.
42:47I'm massively relieved it's over.
42:49There's definitely things that I wish were better,
42:51but the time is not a lot and you really feel it.
42:55It feels like there are two Jacks.
42:58The Jack that made that starter was delicate, beautiful, layered, flavoured.
43:04And this main is really confusing.
43:07The mash, there's lots of raw lumps of potato in there.
43:11It's almost a bit watery in flavour.
43:14It's missing quite a lot there.
43:15The scallops are OK.
43:17My favourite thing on this plate is probably the black pudding crumb.
43:20It does add a bit of crunch and a bit of texture.
43:27On the spoon, that sauce is very acidic, but actually in the dish it kind of brings it together.
43:33This isn't a disaster.
43:34There's room for improvement.
43:39Nice.
43:40Everything seems really in order.
43:41I think you just need to hurry up a bit.
43:43I know, I know.
43:44I am worried.
43:45It takes a long time to put together a lax of sauce with a real depth to it.
43:49Ooh, that smells good.
43:53There are a lot of elements here that need decent technique,
43:56and one of them is the cooking of king prawn.
43:59Prawns.
43:59For me, my prawns need to be lovely and juicy, but packed full of flavour.
44:06We can do this.
44:07Come on.
44:08OK.
44:08All right.
44:10Off you go.
44:11Ooh.
44:12Thank you very much.
44:15Hello.
44:16Hello.
44:17That's a lovely happy face.
44:18Yeah.
44:18I know.
44:20I smile a lot when I'm under stress.
44:25Today I've made for you laksa pasta with king prawns.
44:30Thank you so much.
44:31Thank you very much.
44:31Enjoy.
44:32Can't wait.
44:39That homemade pasta is cooked perfectly.
44:42The flavour in that laksa, the lemongrass, the chilli,
44:45the kefir lime leaves are absolutely sublime.
44:49The prawns were cooked perfectly as well.
44:51It's a really, really great dish.
44:57This is everything I want from a laksa.
45:00It is zinging with ginger and lemongrass.
45:04There's an incredible punch of flavour going on here.
45:09Phew!
45:10Right.
45:11You've got 15 minutes.
45:12What's left to be done, Jade?
45:13I just need to unmould my panna cotta.
45:16Is it set?
45:17Yes, it will be set.
45:18I like your confidence.
45:19OK.
45:19A beautiful, wobbly panna cotta that is set perfectly
45:24is a difficult thing to do.
45:27Yes.
45:2830 seconds.
45:29Just line there.
45:30I need mint.
45:32Right.
45:33Let's go.
45:33OK.
45:35Go on, Jade.
45:36Come on.
45:36Good luck.
45:38It's got a good wobble.
45:41Hello.
45:42Hello again.
45:42Ladies first.
45:45For dessert, I've made for you lemongrass-infused coconut panna cotta on a bed of mango puree with mango cubes.
45:54Hope you enjoy.
45:56Thank you very much.
45:57Thank you very much.
46:00I know the pressure got to me, but I think when pleasure gets to you, you just perform better.
46:07So I'm glad that I've finished what I set up to do.
46:14It's taking everything within my willpower not to knock back that entire bowl.
46:19The panna cotta is cooked perfectly.
46:21It's got that lovely wobble.
46:23It's silky smooth.
46:24That puree and the lime zest just adds that balance that we need.
46:28Every element is there for a reason.
46:30There's a confidence there that I admire so much.
46:34The mango puree is beautiful.
46:36Soft chunks of mango.
46:38I love the lime zest over the top.
46:40I would like to have had more lemongrass, but the truth is I'm not disappointed with all the other flavours
46:45in the dish.
46:47Right, John, you've got ten minutes to your first course.
46:49We'll see what I can do.
46:51That's the fella.
46:52Smoked haddock, cod, salmon and prawn seafood gratin.
46:57All of these seafoods cook at different times.
47:01So I'll brew a bit more.
47:03We could end up with some undercooked fish and some overcooked shellfish.
47:08The fish is just right, not overdone.
47:10I hope he gives me a little bit of texture.
47:12It should have a lovely crust that I crack through.
47:16How's the gratin?
47:17Could do with a little bit more under the grill, but I think it's silky.
47:20Right, let's go.
47:21OK.
47:24Hello.
47:25Hello. Hello, John.
47:26Hello, gentlemen and ladies.
47:27Thank you very much.
47:30I've cooked for you today a seafood gratin with prawns, cod, smoked haddock and salmon.
47:38Enjoy.
47:38Bye.
47:38Thank you very much.
47:40Thank you so much.
47:47Our major worry was we're going to have overcooked fish and undercooked fish all together.
47:51Actually, my prawns are still quite juicy.
47:55The cod is flaky.
47:56The salmon does sort of melt away a little bit.
47:59The sauce person is a little bit wishy-washy.
48:02That was under-seasoned for me.
48:04John is clearly a humble home cook, but I don't know whether or not this has been elevated
48:09enough for the MasterChef kitchen.
48:14The fish is nicely cooked.
48:17I'd like a little bit more of the fish flavour into the sauce.
48:21He's tried with the presentation, so he listened to us.
48:24I think this is a nice seafood gratin.
48:29How did that feel, John?
48:33Looking good.
48:35John's main.
48:36We are going to want to see the perfect caramelisation on the edge of the steak.
48:42It's just a little bit on the rare side.
48:44And then what it's served with is quite interesting.
48:48Potatoes and peas in ouzo.
48:50Ouzo has such a strong aniseed flavour.
48:53It has a real danger of overpowering the whole dish.
48:56Yeah, that's okay.
48:57Look, your time's off. How are you feeling?
49:00Come on, John.
49:01Confident.
49:02Good man.
49:03Good job.
49:04Good job.
49:06Next course.
49:08I've got for you a sirloin steak with a red wine choux, potatoes and peas in ouzo,
49:16and an onion that's been roasted.
49:18Enjoy.
49:22It feels like I've just done a marathon.
49:25If I'd have been cooking those dishes at home, I'd have probably taken twice as long.
49:34The steak is perfectly cooked, perfectly rested.
49:37That on its own, absolutely delicious.
49:40However, what I'm really struggling with is the potato and peas.
49:44The ouzo is far too strong for me.
49:46The red wine choux, you're almost drinking a glass of wine with your steak, but not in a good way.
49:52There were certain flavours that were never going to work.
49:55And I'm just not sure that this is a cohesive plate of food.
50:02I love the steak, but the onion is not as soft and meltingly wonderful as I would expect.
50:11OK, you've got five minutes left. Frankie, yeah.
50:16I'm actually quite excited by Frankie's main steak and chips, but with an Argentinian oomph.
50:21They feel good, but until I cut them open, I won't know.
50:25I love sweet potato chips when they're crispy.
50:28Why do things happen in here that never happen anywhere else?
50:31But my chips never in a million years stuck together.
50:34I'm a little bit unsure how the asparagus is going to work on a dish.
50:37Frankly, I'm worried about your asparagus, it's burning.
50:40I know, I know.
50:41Is it the classic case of, oh, it needs a little bit of green, so I'll stick it on?
50:46Play this and then go, is that me?
50:50Sorry!
50:50Fire alarm. I think that might have been your asparagus.
50:54We'll give you extra points if the five brigade turn up.
50:57OK, right, Frankie, you really need to pick up the pace.
51:00Have you ever carved a steak so quickly?
51:02No, not at all.
51:04Right, no more time. Let's go.
51:08That was exhausting to watch.
51:12Hello.
51:12Hello.
51:14So I have made for you rib eye steak, some smoky asparagus,
51:19a carrot top chimichurri, some sweet potato fries with chipotle,
51:23and some cayenne crispy shallots.
51:25Thank you very much. Hope you enjoy.
51:26Cheers.
51:35The steak is cooked perfectly.
51:38I think the chimichurri is a revelation. I love the carrot tops. It brings a beautiful earthiness.
51:44Those sweet potato fries are perfect. Absolutely cracking. Super crispy.
51:49In terms of the asparagus, mine was cooked perfectly. However, I can see yours tells a different story. It looks
51:55pretty charred from here.
52:00She made a cracking steak. She made an amazing chimichurri. She got her sweet potatoes so crisp, but in trying
52:07to do too much, she's made mistakes.
52:13All right, what have you got left to do? I just need to get those tarts in because they weren't
52:16cooking time.
52:18It's a waiting game now. I should have got them in the way earlier.
52:20The combination of manchego, rosemary, almonds are all lovely ingredients.
52:28But not in a dessert.
52:30I feel like I'm on a different cooking programme where the contestants sit in front of their ovens.
52:36How are they looking?
52:38Yeah, I'm happy.
52:39Come on, come on.
52:41OK, Frankie, time's up now. You need to finish.
52:44OK.
52:49Sorry, did I take your eyebrows off?
52:51It's OK, don't worry. You've always got to be careful. Not a lot of me is real, so...
52:57Hello again. Hi.
53:00Thank you very much.
53:02So I've made for you an almond and rosemary tart filled with a sherry fig compote and manchego and then
53:09some sherry cream and flaked almonds on the side.
53:11Well done. Thank you.
53:14Oh my goodness, sir.
53:17Ah, that was probably the worst hour and 15 minutes of my life.
53:23Maybe with labour being the exception.
53:31That shortcrust pastry is bang on.
53:33It's cooked all the way through, has a right texture.
53:37A wonderful jammy fig compote.
53:40But then there's manchego and that has thrown it off for me.
53:44I love the way her mind works.
53:46However, it is a little bit too confused for me.
53:51I love the manchego custard.
53:54I love the fig jam.
53:56I think together with the rosemary in the pastry has made it really delightful.
54:01I love that.
54:02I think it's really brave.
54:03I think it's really interesting.
54:09Honestly, a really tough round.
54:11You could feel the nerves.
54:13However, nobody lost the plot completely.
54:17Us and the dining room were unanimous in thinking that Jade's food was delightful.
54:23A great laxa burst in with flavour and finished it off with a rather wonderful panna cotta.
54:29She absolutely deserves a place in the quarterfinal.
54:33So that leaves us with Jack, John and Frankie.
54:36I really enjoyed Jack's hoodie.
54:38I felt with that sauce it was very accomplished and it was confident.
54:41When it came to his second course, the mash for me was a little bit of a letdown.
54:47I definitely enjoyed elements of what John did today.
54:50I thought the fish was really quite nice.
54:53John's main course showed us that he absolutely knows how to cook a steak.
54:57However, those Uso potatoes, I don't think they worked.
55:02Frankie cooked a beautiful steak today in a carrot-top chimichurri.
55:06But I think she's putting so much pressure on herself to do too many elements on the plate.
55:12I feel that Frankie really pulled things back today with that manchego and fig tart.
55:17The dining room were confused, but I loved it.
55:20Great creativity.
55:21This is the hard part of the competition because one of them must go home.
55:27I feel like I'm part of the furniture now, so it would be a delight to be able to stay
55:32here.
55:34I don't want this to end now. I want to go to the quarterfinal. I want to keep going.
55:38And I feel like I'm just getting going, but I've done what I've done.
55:41It's in their hands now. I'll just see what happens.
55:55Contestants, thank you so much. You should be incredibly proud.
56:01However, we always knew the end of this one of you would be going home.
56:09So the person leaving us today is...
56:15John.
56:17We've really enjoyed getting to know you. Thank you so much.
56:21Thanks, guys. Good luck.
56:26I'm obviously gutted to be having to go home, but I'll be going home to my wife Yvonne.
56:32She'll be glad that I'll be back there cooking for her.
56:34So, no more takeaways for a while.
56:38Feels good?
56:39Yeah. Thank you.
56:43The quarterfinal place is amazing. I can't wait to call my mum and tell her.
56:47I feel like she's going to think I'm making it up, so...
56:52I'm very, very surprised to be standing where I am right now.
56:54At least we know the fire alarm works now. You know, I'm just testing it for you.
56:58It's a cliche to say that I have found my own identity, but it is a case of I have
57:05found my own identity.
57:06I'm quite a good cook.
57:10Next time, it's the last quarterfinal, and Frankie, Jack and Jade will be joining Andy...
57:18Oh, that's not good.
57:19...Kirstie and Sean...
57:23...to face two demanding challenges.
57:25My haters are just really...
57:27Don't look at them. Just eat them.
57:29I won't look at them.
57:31I really need some more space.
57:33...as they battle for a place in Knockout Week.
57:36Give me a whole bowl of it. I actually love it.
57:50I love it.
58:06I don't think I don't think I'll be right back.
58:08You are going to step up and do it, and it'll be okay!
58:12It's on my side!
58:12It's in the next few days.
58:12I'm going to start a new delivery.
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