- 15 hours ago
MasterChef 2010 Season 16 Episode 8
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🎥
Short filmTranscript
00:00Tonight is Tez.
00:06Tonight, we're having a World Cup cook-off.
00:08You will be cooking dishes.
00:09That will be perfect for a FIFA World Cup watch party.
00:13But there's a twist.
00:15Dave, at halftime, you get to bench one cook from this challenge.
00:20Ooh.
00:20Oh, boy.
00:21That's gross.
00:22Oh, God!
00:23And with elimination on the line.
00:25Somebody is getting that red card.
00:27Oh, no.
00:27That twist could change the whole game.
00:30Oh, my God.
00:30I could take out one of their top cooks.
00:32Being strategic.
00:33I can't take this out of here.
00:34I'm in shock.
00:45Look at that goal.
00:46Amazing.
00:47What are you cooking, Chef?
00:48What do you got for us?
00:49Well, we've got a beautiful pony and rabbi here.
00:50You can come grill at my house any time, Gorton.
00:52Thank you, Nate.
00:53I love it when Gorton's cooking.
00:55And I'm sitting.
00:56Yeah.
00:57This is the way it should be.
00:59Oh, we've got company.
01:00Seriously, come on, guys.
01:01It was just getting good.
01:02I'm trying to get your lunch cooked.
01:04That'll be fine.
01:06Here we go.
01:06All right.
01:08Oh, my God.
01:10Oh, no way.
01:12Hey, this is crazy.
01:14Patio furniture.
01:15What do you got going on today, bro?
01:18I see a lot of barbecue stuff.
01:21Coming into the MasterChef kitchen, I see Home Depot signs, grills, turf.
01:26And it feels like there's some sort of backyard party going on in the MasterChef kitchen.
01:30And you know what?
01:30I'm down for that.
01:32Right.
01:33All of you, welcome back to the MasterChef kitchen, everybody.
01:35You all survived your first field challenge.
01:38And a big congrats to Africa and the Americas for pulling off that incredible win.
01:44Come on, give yourselves a round of applause.
01:45Great job, guys.
02:00Good job.
02:06Tonight, you will be cooking dishes that will be perfect for a FIFA World Cup watch party.
02:13And I'm not talking about finger foods or handhelds.
02:17We want plated meals.
02:19Okay.
02:20Make something that is totally unique to your culture and to your territory, okay?
02:25Let's go.
02:26Tonight, you'll have one hour to cook your elevated watch party dishes.
02:31Now, Dave, you're probably wondering about your advantage.
02:35I am indeed.
02:36Well, tonight, in true FIFA World Cup spirit, you get to use a red card.
02:43Ooh.
02:44What does that mean?
02:45At halftime, you'll get to choose one cook who will be benched from this challenge.
02:52Oh.
02:54Wow.
02:55That means whoever you hit with the red card will be safe from elimination tonight.
03:01But, Dave, if you get rid of a territory's best cook, the chances of that territory getting a win tonight
03:09go way down.
03:10Or you could decide to use that red card on someone from your own territory that's looking like they're in
03:16trouble.
03:17Okay.
03:18It's a big decision to pull someone out of a cook, but it can be used, I think, in a
03:23really strategic way.
03:24So, tonight, I really want to make the right decision.
03:27Here's the good news.
03:28The immunity pin is back in play again tonight.
03:33Whoever cooks the best dish this evening, not only does it save you, but it saves your entire territory from
03:38elimination.
03:39And, as a special bonus, our incredible partners at Home Depot are giving the winner of tonight's challenge an incredible
03:46gift card worth $2,500.
03:49How cool is that?
03:50Oh, my gosh.
03:51That's amazing.
03:52If I got the $2,500 from Home Depot, I would pass it on to my husband because he lives
03:58at Home Depot.
03:59We always joke about it because he goes to Home Depot every other day.
04:02So, I would love that.
04:04But whoever cooks the worst dish, sadly, will be going home.
04:08Right.
04:09You guys ready?
04:10Yes, Chef.
04:11Your 60 minutes start now.
04:14Let's go.
04:15Let's get that right.
04:16Let's go.
04:20Easy, easy, easy, easy.
04:23Shallot towards the shallots.
04:24Vinegar, vinegar, vinegar.
04:26Come on, Peter.
04:26Let's do it.
04:27Let's do it.
04:27Give me my coriander.
04:28I am no perillero.
04:30I am not a grill master.
04:32But, y'all, I'm familiar with how it works.
04:34So, I'm going to be doing a marinated carne asada with a charred corn salad.
04:38That's your quintessential Mexican backyard barbecue.
04:41Let's go.
04:42Let's go.
04:43Let's go.
04:44Let's do it.
04:45This basket's so heavy.
04:51Okay.
04:52Let's go.
04:55I wrestle.
04:56So, I love to throw my own watch parties.
04:59And I love to just treat my friends because they're treating me by watching me.
05:03So, today, I'm doing the lobster with a corn rib and garlic mashed potatoes.
05:09In Barbados, we love the scotch bonnet.
05:12So, I'm bringing that spice.
05:13And I'm going to get that top dish tonight.
05:15Come on, guys.
05:16You got this.
05:18Tonight, I'm making a chicken boti kebab with a side of Bengali-style palau, which is essentially
05:23rice soaked in a milk.
05:25I have this dish at watch parties with Bengalis and Pakistanis.
05:29You won't leave hungry from that watch party.
05:32How exciting is this?
05:34An amazing World Cup cook-off challenge.
05:36Two of my favorite things.
05:37Watching soccer and eating great food at the same time.
05:40Yeah.
05:40I think the spices and the flavors that they can bring in from their territory is so important
05:45here.
05:46And I think you need to have something that has a little bit of either smoke or fire, you
05:50know?
05:51Okay.
05:52So, I see a lot of marinating happening already, whether it be chicken, steaks, seafood, a
05:57lot of people doing dry rubs.
05:58That's a good sign.
05:59Come on, Africa.
06:00It looks good already.
06:01Okay.
06:02You got this.
06:03Tonight is not the night to play it safe, right?
06:05Yeah.
06:05There is that incredible immunity pin.
06:07And then, of course, you've got Dave with that red card.
06:10This is going to be a tough decision.
06:11I mean, this is a hard one because you could be doing extraordinary, and then Dave has the
06:16opportunity to take you out.
06:18Exactly.
06:18Or he could save somebody who's struggling.
06:20The one is working so fast.
06:23Okay.
06:26Perfect.
06:29Hey, Sue, what are you making?
06:30I am making curry lamb chops.
06:33Okay, awesome.
06:34Sounds delicious.
06:35It's going to be great.
06:36I love the fact that Dave is now asking the contestants, what are they making?
06:41So, already he's plotting his next move.
06:43Smart.
06:44He's being strategic.
06:45Guys, we're 10 minutes down, 15 minutes remaining.
06:48Let's go.
06:50Let's go, let's go, let's go.
06:52Let's go.
06:53Rita.
06:54Hi, hello.
06:55How are we doing?
06:56What did you grab, protein-wise?
06:57Yum, fillet.
06:58Oh, I love that.
06:59Yeah.
06:59Tell me about the dish.
07:00How are you going to elevate this?
07:01So, I'm going to do some NGLCS pies, which is three nuts, can, slot the baby car.
07:06And then I'm going to do some scotch bonnet sauce.
07:09Good.
07:09How many times at home would you host a party like this?
07:12A lot.
07:13We tend to do, like, barbecue for my parties.
07:14How nice would it be to win that gift card from Home Depot tonight?
07:19Amazing.
07:19I have a big backyard in New York, so I definitely want it.
07:22So, I need to win right now.
07:24Now, that filet mignon, okay?
07:27Unforgiven.
07:27You got a really good sear on there.
07:29Make sure you're basting with lots of butter.
07:31And that soy sauce spice as well.
07:33Yes.
07:34Yeah?
07:34Yes.
07:34Elevate this thing.
07:35Good luck.
07:35Come on, Asia.
07:38Let's go, let's go.
07:39Hey, Jamie.
07:40Hi, Chef Tiffany.
07:41How are you?
07:42Good.
07:42I was about to say what you're cooking, but there is nothing in this pot yet.
07:45What are you making?
07:46I'm making a roti canai with a Malaysian coconut curry.
07:50And then I'm going to do some rice and a pickled cucumber and pineapple salad.
07:54Wow, you've got a lot of work to do.
07:55Yeah, I do.
07:56What does, um, you said roti canai?
07:59Yeah, roti canai.
08:00What does that mean?
08:01It's like a flaky flatbread that we eat in Malaysia.
08:04Very popular.
08:05Usually it takes a few hours to rest, I think, so.
08:08So is that a good idea to make today?
08:09In my cheat meals, I'll try to do it in an hour, so sometimes it works out.
08:12Okay.
08:12But I'll try my best for today.
08:14And so you still have to make your curry.
08:15You still have to cook your chickens.
08:17You still have cucumbers.
08:18The curry cooks really fast.
08:20Okay.
08:20It's something I've cooked a lot at home.
08:21Okay.
08:21And my dad used to make it for me before he would, like, leave for work, and he actually,
08:25like, worked at Home Depot.
08:26Oh, that's awesome.
08:27Yeah, so I feel a lot of pressure to do a good job today.
08:29Wow.
08:30Wow.
08:30There's a lot on the line, so make sure the dough has enough time to rest.
08:34I will try my best.
08:35Good luck.
08:38I'm feeling a lot of pressure just because this dish means so much to me.
08:42Oh, my gosh.
08:43I have to win this challenge for my dad, but there's so many components for me to perfect,
08:48and I'm freaking out because I have so little time to get everything done.
08:54Oh, my gosh.
09:03All right.
09:04How you doing over there, Jamie?
09:05I don't know.
09:07I literally do not know.
09:09Team, you're feeling good?
09:10Confident?
09:11Oh, fantastic, bro.
09:12Good.
09:12I've been given a red card as my advantage, which means that at the 30-minute mark, I
09:17can use it to take anyone out of the cook to bench them.
09:20That needs to cook down tremendously.
09:23Brittany could be a big contender.
09:25I can use my red card to take out what I think may be a top dish from one of
09:29the other territories,
09:30making their team more vulnerable.
09:32Let's go.
09:34Or save someone from our team, but it puts two cooks on Team Africa in a tricky situation
09:38because someone's going to be at the top and someone is going to be inevitably at the bottom.
09:42So it's making my decision tough.
09:45So today I'm making a spice ribeye, and I'm pairing it with a piri-piri butter.
09:51For my side, I'm going to have fried pantanes, fondant potatoes, and a bold sauce, of course.
09:56You know, Nigeria's all about their bold sauces and stews.
09:58We're big sports families, so we're always having events and games,
10:01and so watch parties are right up my alley.
10:04Guys, we're down to 14 minutes remaining.
10:06Come on, let's go.
10:12Heidi.
10:12Hello, chef.
10:13We have the brie.
10:14We have a brie.
10:15Tell me about the dish.
10:16What are we doing?
10:16I am making a New York strip steak, and I'm going to do a surf and turf.
10:21I'm going to do some scallops, a leek puree with a cauliflower,
10:24and some little baby roasted potatoes.
10:26This is so rugby, as you know, is a big thing in South Africa.
10:29When I have 20 guys coming over, my husband's like,
10:32OK, we've got to do a brie.
10:33Wow.
10:33So you get up, and you have everything ready,
10:35and everyone's watching the World Cup.
10:36And we know how good that bloody team is.
10:38Sorry to break that.
10:39No, no, it's all good.
10:40It's all good.
10:40I love the clash between spring rocks.
10:42But you guys are good.
10:43England's got a good team as well.
10:44Scotland.
10:45Sorry, Scotland.
10:45Scotland, come on.
10:46Scotland is a better team, actually.
10:48So, elevation.
10:49How are we going to get this thing up?
10:50My sauce.
10:51So we're going to do a nice mustard peppercorn sauce.
10:53This sounds amazing.
10:55Get them right.
10:55It could be an immunity-pin dish.
10:58OK.
10:58Think about it.
10:58I'm on it.
10:59Yes.
11:00Thank you, Chef.
11:02Hey, Julia.
11:03What are you making?
11:03Hi, Joe.
11:04I am making seared scallops with a grilled eggplant puree
11:08and a fennel salad.
11:09OK, you've got to be careful to get them cooked through
11:11but not overcook them, and you want a nice caramelization
11:14on the scallops.
11:14Yes, perfect.
11:15So this is a pretty elevated dish for a watch party.
11:17When I was playing soccer, I played soccer at Illinois.
11:19Mm-hmm.
11:20My family, they would have watch parties,
11:22and they would always send me pictures of whatever
11:23they were eating, and they'd be eating a lot of lobster,
11:26fish, scallops.
11:27Seared scallop, you think that's a good strategy?
11:29Will it distinguish you?
11:29I think it's very hard to sear scallops,
11:31and I think high risk, high reward.
11:33Good luck.
11:35Hey, Takaya.
11:36Hi, Chef.
11:37How are you today?
11:38I'm good.
11:39What you got here?
11:40Good.
11:40So I have a coconut rice, Jamaican escobish fish,
11:43and vegetable.
11:44What's vegetable?
11:45Um, sweet, savory dough that we make in Jamaica.
11:49It's made with flour, cornmeal.
11:51You sound like a hush puppy.
11:53Almost.
11:54We call it vegetable.
11:55Is this something that you would normally have at,
11:58like, a watch party, or are you kind of pushing
12:01an envelope here?
12:02I think in Caribbean households,
12:04especially a Jamaican household,
12:05fish is just one of those dishes that we have.
12:07All right.
12:08I want you to check the pepper.
12:10Okay.
12:11I taste the spice, but it does feel like you're
12:13missing something else in there.
12:14Okay, got it.
12:15But adjust your flavor.
12:16Okay, perfect.
12:17Good luck, Takaya.
12:18Just five minutes till halftime.
12:20Five minutes left.
12:22Somebody is getting that red card.
12:24Oh, Mr. Rassimer.
12:28I forget that, and I'm scared.
12:30Wow.
12:31Rita from Team Africa is in trouble, okay?
12:34So she's doing a filet mignon,
12:36and it's not even cooked yet.
12:37So, yeah, I'm nervous.
12:39Oh, my.
12:40Wow.
12:41Rita, how are you cooking that steak?
12:43In the pan?
12:44Yeah.
12:45Is it going to go in the oven?
12:46No.
12:46Okay.
12:47Just watch the time.
12:48You're going to need to let that rest.
12:49Yeah, I missed out cooking it right now.
12:51Oh, .
12:51Rita looks stressed.
12:53We're getting closer to halftime,
12:54and it's actually kind of an intense experience.
12:57I'm still not entirely sure
12:58which strategy I'm going to use.
13:02Asia Pacific, their team is fully intact.
13:04There's five of them,
13:05and I could potentially take out one of their top cooks.
13:09Oh, smells good.
13:11The Americas also has some really strong cooks.
13:15I could bench someone
13:16and potentially weaken their territory.
13:18A little bit more.
13:22On the other hand, Europe tonight,
13:24they're giving enough hectic energy on their own,
13:27and I think that that will work out itself.
13:30Hey, what the hell is this?
13:31Come on, yo.
13:32Nico, you good?
13:33Yeah, I'm all right.
13:34He's got to cook the steak now.
13:36Oh, she's in my life.
13:37Now we got it.
13:38What am I doing?
13:39What am I doing?
13:40Keep it in.
13:40Come on.
13:42Five, four, three, two, one.
13:47Stop the clock.
13:48All of you, hands up.
13:49It's halftime, guys.
13:51Dave, make your way down.
13:55Please.
13:56That is for you.
13:58Dave, it's time for you to use your red card.
14:02Off you go.
14:03Yes.
14:08Oh, my God.
14:27I don't know what Dave's plan is,
14:30but I hope that he doesn't take away one of our top dishes.
14:45I want that immunity pin so badly.
14:48I'm just looking down.
14:49Please don't pick me.
14:50Please don't please.
14:50Please, please, please don't pick me.
14:54Are you good, Vasha?
14:57You got this.
14:58Okay.
14:59Wow.
14:59He's meddling.
15:00Oh, my God.
15:02Wow.
15:05Rita, I'm coming for you.
15:07Red card.
15:08Benched.
15:09Oh.
15:10He's saving me.
15:12Rita.
15:13His own team.
15:14He's saving her.
15:15Wow.
15:17Come in with me.
15:17You're safe.
15:18Okay.
15:19Restart the clock.
15:20Right.
15:21The second half is underway.
15:22Let's go.
15:2330 minutes remaining.
15:24Let's go.
15:26Come on, we're safe.
15:27We're safe.
15:27I got you.
15:29Dave's decision, it sucks because there's only two people cooking in Team Africa tonight.
15:34So that just means automatically somebody's going to be in the top and somebody's going
15:37to be in the bottom.
15:38But I'm not going to let it get into my head.
15:40I'm going to lock in and get top dish.
15:42No.
15:44No, sure.
15:45It's not an easy decision.
15:46I was so stressed about it.
15:48I know it's not.
15:48Like, I can see it in your face.
15:50I do understand why Dave drew the red card on me.
15:52I'm grateful that I did it because I'm safe and I'm going to, you know, get to cook another
15:57day.
15:57Thank you very much.
16:0125 minutes remaining.
16:02Come on, guys.
16:03Let's go.
16:04Let's go.
16:04Let's go.
16:05All right.
16:08No.
16:09How are those plantains?
16:10Are they crisping up?
16:11Oh, they're getting there.
16:13I don't think anyone from our team is going to go home.
16:16Do you?
16:16I don't think so.
16:18I really feel like by giving Rita the red card, I'm preserving Team Africa because
16:22I knew that she was really struggling.
16:24Haiti, how are you feeling?
16:25I'm feeling good.
16:26How are you doing?
16:27I'm good.
16:28My decision puts both Peter and Haiti in a tricky situation, but I think they are both
16:32strong cooks.
16:33I don't think either of them are going home tonight.
16:35We do the best we can.
16:36We will be all right.
16:40Dude, skewering these things is like the most painstaking process ever.
16:44Hello.
16:45All right, Nico.
16:45What do you got?
16:46Ciao, Joe.
16:47I'm making chicken skewers.
16:48I'm going to grill them and then make a peperonata on the bottom and some polenta.
16:51This is kind of classic, uh, Northern Italian dish.
16:54So you have to be careful because this is very small pieces of chicken.
16:57Do you think you have the right balance between fat and chicken so that you can get the fat
17:01crispy and the chicken not overcooked?
17:03Hopefully the chicken thighs take longer to cook.
17:05Okay.
17:05So it renders.
17:06I mean, you need that fat.
17:07Yes, Chef.
17:07If not, it'll be dry.
17:08Oh, yes, Chef.
17:08But just get it of a balance.
17:10Okay.
17:10Sounds good.
17:11Almost, almost.
17:14Oh, my God.
17:18Daniel.
17:19What's up, Gordon?
17:19Tell me about the dish, fellas.
17:20What are you doing?
17:20Yeah, so I'm going to do an orange-glazed chicken, and that's going to go with a chili-fried
17:24eggplant.
17:24I love to make chicken wings.
17:26It's one of my favorite foods of all time.
17:27If you're going to give us a chicken wing on a night like tonight, it needs to be exceptional,
17:30It will be exceptional, Chef.
17:31Let's go, bud.
17:33Let's go.
17:37There we go.
17:39Oh, my gosh.
17:40How are you?
17:41Hey, Maria.
17:42Hello.
17:42How are you, Chef?
17:43I'm good.
17:44You look a little stressed.
17:45You already?
17:47A little bit.
17:47Okay.
17:48What are you making?
17:48I'm making flank steaks also.
17:51I'm serving over mashed potatoes.
17:53The only thing I'm concerned is like-
17:55The texture or the-
17:57The texture.
17:57Is it supposed to be this thin?
17:58I want it to be thin, like, so I can spread around the plate.
18:03Okay.
18:03That's different.
18:05Yeah.
18:06I want it a little bit- a little bit thicker than this.
18:09Make sure that it's where you want it to be.
18:11Yeah.
18:12Okay?
18:12Okay.
18:13Your- your meat.
18:13What's the temp you're going for?
18:15Medium to medium rare, I'm hoping.
18:17Did you temp?
18:18I just eyeballed.
18:19Okay.
18:19I just did it eight minutes.
18:20The longest time I've been cooking this way, but I- there's a- I know I need to-
18:24Well, we're in MasterChef Kitchen.
18:24I need to check.
18:25And you're not at home.
18:26You're not cooking with your stoves and your ovens, and you just want to make sure it's where
18:30you want it to be.
18:30Yes.
18:30Okay.
18:31Good luck.
18:31Absolutely.
18:32Thank you, Maria.
18:32Thank you very much.
18:36I think I'm just ready.
18:38Oh, my God.
18:39What happened?
18:43Seven minutes remaining.
18:45Guys, come on.
18:47Very good.
18:48Your meat should be seared, resting, and start thinking about the execution.
18:55Nico, why are you laughing?
18:58Because I'm not there yet, Chef.
18:59Come on.
19:00You've got this.
19:00So Nico is doing rosticini from the region of Abruzzo.
19:04It's basically a skewer with the thigh meat of chicken, and he puts it into, disperses
19:09it, a piece of chicken fat, a piece of meat on the skewer.
19:12Alley.
19:13There we go.
19:14But the worrying thing is he's cut the thigh into these tiny little morsels, so it's going
19:18to overcook.
19:19Yeah, that's what he's doing.
19:21Guys, there's only a few minutes left to go, and Jamie is still cooking that roadie.
19:26Oh, boy.
19:27See, there's enough salt.
19:30So Maria from Team Americas has this dish where she's using flank steak, but one, when
19:36I asked her how does she cook the flank steak, she says, I just cook it, I don't temp it.
19:39The other thing is the potatoes are done in a blender.
19:43Oh, no.
19:43Oh, no.
19:43And we all know what you're going to get.
19:45Gloopy.
19:49Guys, two minutes to go.
19:50Let's go and start plating.
19:51Haiti, time to start plating.
19:53Yes, sir.
19:53Come on, Africa.
19:54It's up to the two of you down there.
19:55Come on, get it on the plate.
19:58Oh, my gosh.
20:02Come on, Asia Pacific.
20:0460 seconds to go.
20:05Come on, guys.
20:07Let's go.
20:08Am I always so shaky during this porridge?
20:10Quick.
20:10Come on, guys.
20:11Nice.
20:12Let's go.
20:13Please, let's go.
20:13Five, four, three, two, one.
20:18And stop.
20:19Hands in the air.
20:23Let's go, Africa.
20:25Let's go.
20:27Yeah, buddy.
20:29Oh, I mean, how am I competing with this?
20:32Yours looks beautiful.
20:33No competing.
20:35Do you think either of their dishes are going to be strong enough for the immunity pin?
20:43Not how I expected, but it's OK.
20:45Julia, I wanted to serve this so bad, but I was like, you know what?
20:50How is it?
20:51The cook is perfect.
20:52What I care about right now is I'm not the worst dish.
20:54That's what I'm praying for.
20:55No, no.
20:56That's all I'm praying.
20:57That's what I think I'm lying to, so.
21:00We finished.
21:01Come on, double up.
21:02Good job.
21:03I've definitely made this dish better.
21:05I just know, like, the level I could be at.
21:12This just means a lot to me, and I want to do a good job.
21:16Home table is really close to my heart, because my dad worked there for my whole life.
21:21And he worked so hard, so I just wanted it to be perfect.
21:27You're OK.
21:27You're OK.
21:34All right, all of you, well done.
21:36Let's see whose dishes are the real party heroes, and whose dishes needed a little bit more help.
21:44Let's go.
21:47Mmm.
21:52Hello, Chefs.
21:53Hello, Brittany.
21:54All right, so you did a lobster, correct?
21:57Yes.
21:57Well, lobster is a tricky protein.
21:59If you nailed it right, it could be good.
22:00Yes.
22:04Hello, Maria.
22:05Hello.
22:06Was that the temp you were looking for with your steak?
22:08Yes.
22:09Medium.
22:10Rare to medium.
22:11I wasn't really happy with the way the mashed potato came out.
22:15I want a creamier, but not as thin.
22:19Got it.
22:21All right, Takaya, did this work out the way you wanted it?
22:24Um, yes, I feel like it did.
22:27OK.
22:28All right.
22:32Hello, Chefs.
22:33Heidi.
22:34Yes, sir.
22:34The dish, is that what you wanted at the end, presentation-wise?
22:37Yes, it is.
22:38I am nervous because there's only two of us for Team Africa,
22:42so it's going to be a battle to see who's at the top
22:44and who's at the bottom.
22:46All right, Peter.
22:46Joe.
22:47Well, that's a big hunk of meat you put on the plate.
22:49What kind of temperature are you hoping for?
22:50Medium.
22:51Very interesting.
22:55Hey, Adam.
22:56Hi.
22:57Is this how you wanted this to look for presentation?
23:00Yes.
23:02I'm looking down.
23:03I'm seeing my dish.
23:04It's not my strongest cook, for sure.
23:05But I'm looking around.
23:06I'm seeing dishes that are way worse than mine.
23:07The rest of Europe looks pretty bad,
23:09so hopefully that's enough to get me through.
23:12There's two skewers?
23:13Yeah, I...
23:14There's three of us.
23:15Yeah, I wanted to do three,
23:16and then I left one in the pan too long.
23:23Hey, Daniel.
23:24So we got some wings.
23:25Mm-hmm.
23:25I think you turned out well.
23:30Jamie, so you did your pan bread technique.
23:33Yes.
23:34And this is your curry?
23:36Yeah.
23:36I added some, like, curry, turmeric, shallots, onion.
23:41Okay.
23:48Some great dishes.
23:50Yeah.
23:50Really good dishes.
23:52It's tough.
23:54Some very strange plating.
23:55I think when they're trying to elevate,
23:56they didn't know where to go with that.
23:59We good?
24:00Shall we?
24:01Yeah.
24:03Okay.
24:05Let's begin with the top dishes
24:07from each territory, shall we?
24:09From Team Asia Pacific.
24:11Please step forward.
24:17Jamie.
24:21I'm so surprised,
24:22and I'm so happy and proud of myself.
24:25I cannot believe that the judges think
24:27that my dish is a top dish.
24:29I made a roti kanai
24:31with Malaysian curry,
24:32coconut rice,
24:33and cucumber and pineapple salad.
24:36When I saw Home Depot and Watch Party,
24:38I thought of the big gatherings
24:40my dad would throw at my family.
24:42It looks beautiful.
24:43Jamie, what I'm most impressed with
24:44is traditionally that takes hours to make.
24:46The fact that you had the confidence
24:48to attempt it tonight.
24:49I'm just happy for you.
24:51Thank you, chef.
24:52Shall we?
24:52Yes.
24:53Nice.
24:56Mmm.
25:01Wow.
25:02Curry, delicious.
25:03It's fragrant.
25:04It's warm.
25:05It's sour.
25:06It's everything you want.
25:07I mean, it feels like you've been making it
25:08for the last six hours.
25:09Well done.
25:10The key for me here is the pineapple.
25:13You kind of get a bite of the mint
25:14with the pineapple and the curry,
25:16and it all goes so nicely together.
25:19Beautiful roti.
25:20Spot on.
25:20Very nice.
25:22It's a perfect watch party.
25:23The three of us watching you cook an excellent dish.
25:25Thank you, Joe.
25:26Thank you, thank you, thank you.
25:29Go, Jamie!
25:31Wow.
25:32Delicious.
25:32Yeah.
25:33Pretty good in days.
25:35Okay.
25:36The top dish from Europe.
25:38Please come forward.
25:41Julia.
25:43I knew it, girl.
25:46I got a top dish for Team Europe.
25:48It's my first time up there.
25:49I'm feeling so excited.
25:52So today I made pan-seared scallops,
25:56eggplant puree, fennel salad,
25:58and a lemon caper sauce.
25:59Definitely not something I've had at a watch party,
26:02but I'm not mad if it ever shows up.
26:04This looks beautiful.
26:05The sear of the scallops looks great.
26:08Let's try it.
26:08All right.
26:11Perfect.
26:22Wow.
26:23This is a very good dish, Julia.
26:25It is delicious, the caper sauce.
26:28I want more of that.
26:30Good job.
26:30Thank you, chef.
26:31The idea of roasting or almost caramelizing eggplant
26:34and then making a puree is very unusual,
26:37but it's very well done.
26:39Excellent dish.
26:40Good job.
26:41Good job.
26:41Yeah.
26:42We're looking for the best dish of the night
26:43and that is definitely up there.
26:45Well done.
26:45Good job.
26:48Yeah.
26:50Oh, I'm sweating.
26:52I'm going to be sweating.
26:54Now, Team Africa only has two cooks eligible
26:58since Rita got the red card.
27:00So, please come forward, Heidi.
27:07Obviously, I feel great.
27:08It feels good to be back up here.
27:10Gotcha, Peter.
27:11But part of me obviously doesn't feel great
27:13because I know that means Peter's dish
27:15is going to be on the bottom.
27:17But if I get that immunity pin, I keep Peter safe.
27:20Today, I made for you a big New York strip steak
27:22with a creamy pepper sauce, seared scallops,
27:25cauliflower, leek puree, and some roasted potatoes.
27:28It looks delicious.
27:29Listen, you cook with poise.
27:30There's no two ways about that.
27:31It looks so good.
27:32Thank you, Chef.
27:34Shall we?
27:41Heidi, steak is cooked beautifully.
27:43Puree is delicious.
27:44Sauce, nice.
27:45Scallops, 30 seconds overcooked.
27:47Just be careful of that.
27:48But it is a well-rounded dish.
27:51Heidi, you do so much work.
27:53The puree is silky.
27:54I think this is a really nice play on a surf and turf.
27:57Thank you, Chef Dishini.
27:58This is the kind of dish that at least I would go through
28:01and I would literally lick the plate
28:04with a piece of bread at the end
28:05because I really liked it.
28:07Thank you, Jai.
28:08I appreciate that.
28:08Good job.
28:11Hi, girl.
28:13Heidi!
28:15She's good.
28:15She's really good.
28:18Right, to wrap things up,
28:20we have the top dish from the Americas.
28:23Please step forward
28:26to Kaya.
28:28All right.
28:29Good job.
28:30Good job.
28:32I haven't had a top dish
28:33since the very first challenge,
28:34so to be back up there,
28:36it's an amazing feeling.
28:38Kaya, describe the dish, please.
28:39I made a escovitch fish
28:41with festival and coconut cream rice.
28:43Wow.
28:44It looks so inviting.
28:46Great seer on the snapper.
28:47It really is elevated.
28:48Thank you, Chef.
28:49Shall we?
28:50Let's do it.
28:52Thank you, Chef.
28:59Takaya, fish is cooked beautifully.
29:01It's listening.
29:01It's crispy on the outside.
29:02Be careful for the textures
29:03of your fried element.
29:05The festival needs
29:06some more moisture in there,
29:07some more liquid in there,
29:08but it's good.
29:09We can taste how much it means to you
29:10because it is delicious.
29:12Yeah.
29:12Thank you, Chef.
29:12I love the fish.
29:14Skin crispy, seasoned well,
29:16and the rice itself,
29:17it has beautiful flavor.
29:19Thank you, Chef.
29:20I love the spice
29:21and all these contrasts
29:23of flavors and textures
29:24on my palate.
29:26Great job.
29:27Thank you, Chef.
29:27Let's go, let's go, let's go.
29:30Let's go.
29:30Woo!
29:32Come on, Mel.
29:33Ladies, please,
29:34give us a moment.
29:37Four amazing dishes.
29:38Yeah.
29:40I think it's the tightest so far.
29:42Yeah.
29:42That's good.
29:43Level's very high.
29:43Oh, my gosh,
29:44it's so crazy.
29:47Any greens?
29:48Yeah.
29:51Jamie, Julia,
29:52Hayley,
29:52and Takaya,
29:53well done.
29:53The good news is
29:54that all four of you
29:55are safe from elimination.
29:57Congratulations.
29:59Woo!
30:01Now,
30:02Joe, Tiffany,
30:02and myself
30:02feel that the best dish
30:04of the night
30:04was cooked by...
30:17The best dish
30:19of the night
30:19was cooked by...
30:28Jamie.
30:29Oh!
30:31I cannot believe it.
30:36You get
30:37the immunity pin.
30:38Woo!
30:40Plus,
30:41a $2,500 gift card.
30:43Oh, my God!
30:45Oh, my God!
30:45Oh, my God!
30:47So,
30:48you and your father
30:49can go shopping
30:50at Home Depot.
30:52How cool is that?
30:53I'm...
30:54I'm really proud of myself
30:56for the first time
30:57in a while.
30:57Amazing.
30:58Come here.
30:59Good job,
31:00everybody.
31:02Well done.
31:03Really well done.
31:03Congratulations.
31:05Right, and ladies,
31:06head back to the stations.
31:07Jamie,
31:07head on up
31:08into the balcony
31:09and take the rest
31:10of the team.
31:11Asia Pacific.
31:12Let's go.
31:14Wow,
31:15Asia Pacific again
31:16saved all five.
31:17To win on a night
31:18where I'm honoring
31:18my parents
31:19for all their hard work
31:20and to get
31:21the $2,500
31:22from Home Depot,
31:23it's incredible.
31:24I'm confident
31:25that I made my mom
31:26and dad proud tonight.
31:27Asia Pacific,
31:28that is the second
31:29win of the season.
31:31Good job.
31:32Now to the bottom
31:34dishes of the night.
31:36The bottom dish
31:37from Team Europe
31:38tonight.
31:39Please step forward.
31:43Nico.
31:45What the hell?
31:46Oh my God,
31:47I gotta say.
31:49That's brutal.
31:50It's extremely embarrassing
31:51to be in the bottom
31:52three times in a row,
31:53but tonight,
31:54my heart is on my plate,
31:55and I'm really hoping
31:55that they notice that
31:57because I'm not ready
31:58to go home.
31:58So I've made chicken skewers
32:01with a pepperonata base
32:03and polenta.
32:04It looks like, um,
32:07a watch party
32:08where the budget
32:08was real tight.
32:10Okay.
32:11If I'm coming to have
32:12some skewers,
32:13I want more.
32:15It looks like
32:16someone's already
32:16taken a bite, right?
32:18Yeah.
32:19That's one.
32:20And trust me,
32:20I am not on a diet.
32:23Well, that's not happening,
32:24is it?
32:25There must be
32:2630 grams of chicken
32:27on that whole plate.
32:28It's nothing.
32:37Nico, first of all,
32:39the actual chicken skin
32:39is nice and crispy.
32:40It's delicious.
32:41I love that fat.
32:41But the problem you've got here
32:43is you've cut the chicken
32:43so small,
32:44it's actually dried out.
32:45Why did he do that?
32:46The idea here works.
32:49You just need
32:49to execute it better.
32:51If you're gonna put
32:52polenta on a plate,
32:53like, let it sing.
32:53Let's have some flavor.
32:55I think, Nico,
32:56this dish is emblematic
32:57of what we've seen
32:59from you in this kitchen.
33:00Like, moments of brilliance
33:02surrounded by lack
33:03of technique.
33:04What?
33:05The pepperonata
33:06is textbook.
33:07That's a difficult thing
33:08to do.
33:09But then,
33:09you're putting on
33:10pieces of chicken
33:11this big.
33:12Yeah.
33:12The main ingredient
33:14that's lacking
33:14in this dish
33:15is your mind.
33:16Yeah.
33:17Oh, my God.
33:18Thank you, Nico.
33:24Okay, the bottom dish
33:26for Team Africa.
33:28You know who you are.
33:29I'm for it, Peter.
33:32I'm in the bottom
33:33by default,
33:33and it is so frustrating.
33:35Although I'm confident
33:36in my dish,
33:37once you're in the bottom,
33:38there's no room for error.
33:39If there was ever a time
33:40to have the perfect
33:41cook of my steak,
33:42it's right now.
33:43Today I have a
33:44Piri Piri spiced ribeye,
33:46final potatoes,
33:48plantain chips,
33:48and the buka stew
33:49to dip it in.
33:50For me,
33:51a watch party
33:51always has a protein,
33:52and it's always
33:53got chips and dips.
33:54Let's deal with
33:54the elephant in the room.
33:55You are here by default.
33:56You understand?
33:57Yes, Chef.
33:57Get your head up.
33:58Dish doesn't look bad.
33:59It looks good.
34:01But if it is
34:02the worst-tasting dish tonight,
34:04and if that steak
34:05is undercooked,
34:06it could send you home.
34:08Yes, Chef.
34:11Shall we?
34:12Yep.
34:13The temperature?
34:14Medium rare, Chef.
34:15Medium rare.
34:16Let's find out,
34:17shall we?
34:31Peter,
34:32the temperature?
34:33Medium rare, Chef.
34:34Medium rare.
34:35Let's find out,
34:36shall we?
34:40That is
34:41a medium rare.
34:42Perfect.
34:43Perfect.
34:53First of all,
34:54steak's cooked putery.
34:55And the sauce
34:56is spicy
34:58and everything you want.
34:59This is a really good dish.
35:00Thanks, Chef.
35:01The sauce itself,
35:02the chips
35:03and the dip,
35:04it's just fun.
35:05For me,
35:06for you to be here
35:06with this dish
35:07doesn't quite feel right,
35:08but it is what it is.
35:10Yes, Chef.
35:11This dish
35:12would have never been
35:13in the bottom three.
35:16Thank you, judges.
35:19Thank you, guys.
35:21As for the bottom dish
35:22from Team Americas,
35:24please come forward.
35:26Maria.
35:28What?
35:30I feel really upset right now
35:32because I know
35:33I can do better.
35:34This dish
35:35is not even something
35:36that I would serve
35:37to my family at home,
35:38and this is so embarrassing
35:40right now.
35:40This is a flank steak
35:42served with a vinaigrette
35:44Brazilian salad,
35:45turmeric,
35:46mushrooms,
35:46and mashed potatoes.
35:48Maria,
35:48it looks sad.
35:50It looks like
35:51it was rushed,
35:52it's unfinished,
35:53and it's just so unlike you.
35:55I'm so sorry.
35:56Shall we?
36:04Oh, Maria.
36:06Oh, dear.
36:07The salsa is good.
36:09The flank steak
36:10sadly is overcooked,
36:11and honestly,
36:12that mashed potato
36:13is like my granddad's
36:15wallpaper glue.
36:17I don't say this lightly,
36:19but I'm in shock.
36:20I'm sorry.
36:20I'm disappointed in myself
36:22100%.
36:22The salad is tasty.
36:24The mushrooms,
36:25they have some flavor,
36:27but you really didn't
36:28lean into the challenge today.
36:31Apologize.
36:32This would be
36:32a great dish
36:34for me to eat
36:35if I was in
36:35a Brazilian hospital.
36:39Thank you, Maria.
36:41I'm your hush.
36:44I'm sorry.
36:47Nico, Peter,
36:48and Maria,
36:49excuse us, please.
36:52Bro.
36:53Bro.
36:54Oh, boy.
36:55Elevated watch party.
36:57That was tonight's task.
36:58From Team Africa,
37:00Peter.
37:00He wouldn't have been
37:01in the bottom three,
37:02I don't think.
37:02No.
37:03For not that technicality.
37:04Smart move.
37:05Dave's taping Rita.
37:07Maria,
37:07I'm shocked.
37:08I mean,
37:09the fact that
37:09she knew the challenge,
37:11that it needed
37:11to be elevated,
37:12and still served
37:13a sort of
37:14school plate-looking food.
37:17I think she's
37:17getting in her head.
37:18Nico.
37:19Oh, God.
37:19Bit of a disaster.
37:20There were just
37:21basics and techniques
37:22that he just
37:23continues to
37:24miss the mark on.
37:25I can't take this
37:26out of here.
37:28I feel like
37:29it might be Maria.
37:30But Nico's also
37:31been at the bottom
37:32two times already.
37:34Winner Grants?
37:35Yes.
37:36Shall we?
37:36Let's go.
37:37Sure.
37:44Nico, Peter,
37:45Maria,
37:45I'm going to cut
37:46to the chase.
37:49Peter,
37:49step forward.
37:51All three of us
37:53agree unanimously
37:54you did not
37:54cook the worst dish.
37:56So you are
37:57safe from elimination.
37:58Please head back
37:59to your station.
37:59Thank you, chef.
38:05Nico,
38:06Maria,
38:08unfortunately
38:08for one of you,
38:09this is the end
38:10of your MasterChef journey.
38:14The individual
38:15leaving the competition
38:16tonight,
38:17sadly,
38:18is
38:21Nico.
38:22Oh, my God.
38:23Oh, my God.
38:26Maria,
38:27say goodbye
38:28to Nico
38:29and head back
38:30to your bench,
38:30please.
38:36Nico,
38:37listen,
38:38young man,
38:38you came to this competition,
38:39you blew us all away.
38:40But, you know,
38:40I'll be honest,
38:41I think being the youngest
38:42in the competition
38:42is a big issue
38:44in terms of
38:45your experience.
38:46however,
38:47clearly born to cook.
38:48Now put your head down
38:49and continue learning.
38:51I kind of came into this
38:51with, like,
38:52this grandiose attitude.
38:53I feel like you guys
38:53could tell too,
38:54but it's been, like,
38:55one of the most
38:56not only fun
38:57but also humbling
38:58experiences
38:58I've ever had.
39:00Come and say goodbye.
39:01Yeah.
39:01I'm definitely disappointed.
39:03I really came in
39:03thinking,
39:04or not even thinking,
39:05knowing I was going
39:06to win this whole thing,
39:06but this competition
39:07ended up being a lot harder
39:08than I thought it was going to be.
39:09Look out for yourself.
39:10Coming up short tonight
39:11makes me feel
39:11quite disappointed in myself.
39:12Give it up for Nico,
39:13everybody.
39:13Come on.
39:19The Nico that came in
39:20this competition
39:21and the Nico leaving
39:22is definitely not the same,
39:23that's for sure.
39:24I feel like I've grown
39:25a little bit.
39:26Obviously, it's a letdown
39:26to not win,
39:27but I'm still going
39:29to pursue my full dream,
39:29so I'm leaving today
39:30super excited
39:31for what the future holds.
39:32Come on, Nico!
39:33Let's go!
39:34Oh, Nico!
39:35Come on, Nico!
39:35Come on, Nico!
39:36Come on, Nico!
39:38Come on, Nico!
39:39Right now,
39:39the MasterChef Kitchen
39:41is going to take a timeout
39:42for the FIFA World Cup.
39:44That is such a long time.
39:46But after the final whistle
39:47is blown,
39:48the MasterChef Global Gauntlet
39:50really gets thrown down.
39:51This restaurant
39:52is in your hands.
39:53Time for people to go home.
39:54This is going to be insane.
39:57As the remaining home cooks
39:58battle brand new challenges.
40:00That's right,
40:00phones and tablets.
40:02Tonight, we go viral.
40:03Wheel of Fusion!
40:06Cook for VIP guests.
40:08Nick Daniels!
40:11Oh, he doesn't like that at all.
40:13This is a royal wedding.
40:14Oh, my God!
40:16You burned them.
40:17Yes, Chef.
40:18That's
40:18it pans on fire.
40:20And face
40:21the ultimate
40:22MasterChef Gauntlets.
40:23That is not all
40:24you have to face tonight.
40:25You gotta get through me!
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