- 15 hours ago
MasterChef 2005 Season 22 Episode 20
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Short filmTranscript
00:00There's a chance of winning this.
00:02Whether it's over today or over after the grand final,
00:05I just, I don't want it to end.
00:07This competition, in three words,
00:09it's my life.
00:10It's the first thing I think about when I wake up.
00:12It's the last thing I think about when I go to sleep.
00:15Every cook that I've done so far
00:16comes down to this moment.
00:18I am ready to fight for my place in the top three.
00:21Let's go.
00:23Grace, they have fought tooth and nail.
00:25But what's coming next?
00:27It's a game changer.
00:28If they want to see at that final table,
00:31they need to conjure up some culinary magic.
00:42In the heart of Birmingham
00:43lies the city's most prestigious restaurant,
00:48Ofim.
00:49At the helm,
00:51Chef Patron Akhtar Islam.
00:54I'm a Brummie born and bred.
00:56Food was always massively important at home.
00:58You know, my mum, it's one of her greatest passions.
01:01And my father, because he was a restauranteur as well.
01:04By the time I was 9, 10, I was actually cooking.
01:07One of the first things I learned to do was wash rice.
01:10As a teenager, I was quite wayward.
01:11I found myself not doing too well in the world of academia.
01:15And at the age of 13, I started working in restaurants.
01:20Six years later, Akhtar took over his father's restaurant and put it on the map.
01:26We had a small 40-seater restaurant which had waiting lists, which is unheard of in those days for Indian
01:33restaurants.
01:33With his dad's business booming, he wanted a new challenge and launched the project that would define his career.
01:41What we do with the food at Ofim, it's about delving into the rich culinary history of the Indian subcontinent.
01:49I'm able to celebrate the differences between southern cuisine from the tips of, like, the Tamil Nadu, you know, going
01:55on to Sri Lanka to the food of the Himalayas.
02:00In our first year, we got our first star.
02:04Three years after that, we got our second star, making us one of four in the world for Indian food.
02:09So I think for a kid who got kicked out of school but had a love for cooking and a
02:16love for my city, Birmingham, I think we've done all right.
02:22The cooking here, it's intense.
02:24You know, you don't get two stars for taking it easy.
02:28Fingers crossed, they bring their A-game and they smash it out.
02:33Good morning.
02:35Today, you get the unenviable task of cooking for six of our nation's best chefs, who also happen to be
02:42very good friends of mine.
02:44Between them, they've got seven Michelin stars.
02:46There's a lot to do, so let's go on into the kitchen and have some fun.
02:51It was only a few weeks ago and our amateur cooks walked through the MasterChef door.
02:56And now, they've just walked through the door of a two-star.
02:59This is crazy. There's Michelin stars coming out of my ears right now.
03:03This level of cooking is all about there being no flaws at any point.
03:08At the moment, I'm just looking to kind of get through the next few hours and deliver a really good
03:13dish.
03:14I'm really excited.
03:18There's just three hours prep time.
03:21And it will be down to banking manager Antosh to open today's lunch.
03:26With a dish celebrating just one humble ingredient, prepared in eight different ways.
03:33We're working with the sand carrot. Amazing.
03:35And you're going to make something special out of it.
03:38I like the challenge of taking a simple ingredient and making it something extraordinary.
03:44Sand carrot is a carrot that's grown in sandy soil.
03:46So what it does, it makes the carrot inherently quite sweet.
03:49It's totally unique in its flavour.
03:52In service, the first of two stages of the carrot cookery will be to pan-roast it,
03:57while balancing a complex blend of spices.
04:01So we've got some mustard seed, cumin, we've got fennel.
04:04What we want to do is build a light crust on that carrot.
04:09This is going to be the most pampered carrot ever to leave a kitchen pass,
04:15and that's what the contestants are dealing with here.
04:18Next stage for the carrot, the marinade, right?
04:21It's a classic tandoori-style marinade, so we've got loads of, like,
04:25powerful aromatic spices running through that.
04:27It's then barbecued.
04:29That will just go on here.
04:31We're going to cook that side, get some smoke on it,
04:34and then once that's done that, we're just going to flip it over.
04:37They have to make sure that marinade's getting cooked, but not burnt.
04:44So at this stage, we can just give it that final finish.
04:50I mean, it looks unbelievable.
04:52Before plating, the sand carrot is topped with a green herb chutney and spiced yoghurt.
04:59Antosh will also have to juggle the fryer to perfectly crisp up a spiced carrot and lentil pakora.
05:06You're looking for colour, right?
05:08You see all those little gnarly bits?
05:10Yeah, the crunch.
05:10That's the crunch, right?
05:11Yeah.
05:11So that's what we're working for.
05:13His final challenge will be to perfectly plate all the elements.
05:17So we're going to make this little carrot slaw with some of the trim.
05:20So that goes straight into the middle.
05:23Then our little carrots.
05:25So at this stage, obviously, you're going to be rapid, yeah?
05:28Yes.
05:29We like hot food here, yeah?
05:31And then pakoras.
05:33To follow is carrot jelly and carrot pickles.
05:37Then we've got a little carrot twill you're making as well.
05:41Every bit that comes off this carrot, nothing is wasted.
05:45And we're going to finish it with this beautiful sauce.
05:48Have a guess what it's made from.
05:49I've got to guess it's carrots.
05:51You'd be right, you'd be right.
05:54You can do it?
05:55No, I think I can and I can't wait.
05:56Honestly, this is the sort of food that really excites me.
05:59Fantastic.
06:02I've never had to wash sand off carrots before.
06:05It's a new experience to me.
06:08Antosh's carrot dish is everything that two Michelin stars should be.
06:12It is intriguing, perplexing, completely difficult to pull off.
06:17This terrifies and excites me.
06:19I think for now, because I'm just peeling carrots and I can do that.
06:22The fear hasn't quite hit.
06:24There's a lot of elements on that dish.
06:27Antosh is going to run like he's never ran before in the kitchen.
06:31Technology program manager Janae is underway filleting a whole monkfish tail for Akhtar's signature fish course.
06:40I have never worked with monkfish like this before, so it's very fiddly.
06:46We're going to marinate that monkfish with mustard and lime.
06:50This inspiration comes from basically my mother.
06:52My parents, their background is from Bangladesh, and the use of mustard is very much part and parcel of the
06:58culture.
06:59Wow.
06:59And then we're going to cook that over coals, because I love to barbecue things.
07:02The cooking of that monkfish is going to be vital.
07:06Can you see that starting to bubble away now?
07:09Wow.
07:10Overcooked monkfish is just rubbery and tough.
07:13It looks delicious already.
07:15We're serving that with a steamed mussel, but that mussel is stuffed with a mousse that we're going to make
07:21with the trim that comes off the monkfish.
07:23It has to be steamed perfectly to make sure the mussel's not overcooked whilst the mousse is cooked.
07:31Right, so this is our fish.
07:33It's been resting.
07:35For me, a perfectly cooked piece of monkfish is when you slice into it and you've got this pearlescent rainbow.
07:41That's what I'll be looking for.
07:42It's so pretty, like my makeup.
07:44It is, yeah!
07:47When plating, Janae will have to form a perfect quenelle of a spiced butternut squash boona chutney.
07:55The fish, I'm going to place that next to it.
07:58Salsa tea.
07:59Mussel.
08:01We're taking inspiration from Western Wolf, so mustard plays a big part in this dish.
08:06We're going to finish this off with our mustard and orange sauce.
08:12Easy!
08:14You can do it, focus, it can be done.
08:17How am I going to cook this?
08:20With Janae's monkfish set aside...
08:23I'm happy with that and I didn't waste too much of the fish.
08:26She can get to work on its Bengali marinade.
08:30There's a lot of skill required, but there's also a culture that you're representing.
08:35That's just an added bit of pressure.
08:37It's got things like mustard in it and garam masala and it smells delicious.
08:42I could just eat the marinade by itself.
08:47PhD student Matt is busy butchering a whole saddle of venison for a highly technical main course.
08:57So with the venison, I wanted to get a dish that touches all of the northern territories of the Indian
09:04subcontinent while celebrating game.
09:08The contestant that gets this dish needs to come in with their running shoes because there's so much to do,
09:13there's no room for error.
09:16The dish is centred around a heavily spiced venison loin.
09:20We want to get a really good sear on this.
09:23Are you cooked with venison a lot?
09:25I've never cooked venison a lot.
09:25Never, never?
09:26Not once.
09:27All right, well, there's a lot of first times today.
09:30Yeah, yeah, yeah.
09:31Right, so now we're going to baste with the spices over the charcoal.
09:35So, chilli, you've got the cumin.
09:38You want a nice, even crust on it, right?
09:41Overcooked venison, not nice at all.
09:44The skull is incredible already, chef.
09:48Another northern influence that we've got, it's a momo.
09:51Basically an Indian, Nepali-style dumpling that we're going to be making with a braise of the neck.
09:56We're going to make three different coloured doughs and we're going to sandwich them together.
10:00Yeah.
10:00And that's how you end up with the stripes.
10:03That's just gently going to be blanched.
10:06Matt will also have to perfectly fry a spiced kebab made from the venison trimmings.
10:12We're just going to put a mint chutney on.
10:17What's left is carving the venison.
10:21So, that's what we're looking for, beautifully pink, yeah?
10:24Onto the plate.
10:25We've got some chives running through the soil.
10:28Finally, we've got this beautiful glossy sauce.
10:32And you're going to make that with all the bones that we get.
10:35Amazing, chef, really.
10:38There is a sickening amount of work to get done.
10:41We'll give it our best shot. Give it our best shot.
10:45Every part of the venison will be used.
10:49We get hold of the scrag, or the neck, as it's referred to, of venison.
10:54And then we're going to use a pressure cooker to cook that down.
10:58And that's going to be the filling for the momo.
11:01You look at the dish, and it looks like there's just three bits on a plate.
11:04When you think about the work that goes into making each of those so perfect,
11:09it's a real raise from, like, start to finish.
11:13Communications director Kristen is in the pastry kitchen.
11:16Hi, Kristen. So, this dessert is based around a region called Himachal.
11:21They're famous for apples.
11:24Wow.
11:24And we're making an apple samosa.
11:27I would never associate apples with Indian food.
11:29I love apple pies.
11:32So, I wanted a samosa which has the flavour of an apple pie.
11:36For the apple samosa, you've got to make the compote.
11:38The compote then goes into the samosa.
11:40We're basically going to fry it so it's lovely and golden.
11:43Golden, but not burnt, right?
11:46Absolutely beautiful.
11:48The samosa is placed on more of its spiced apple filling
11:52and served with several technically demanding garnishes,
11:56starting with a rocher of burnt butter ice cream.
12:00What's your rocher skills like?
12:02Never done one.
12:04You can only do a few today.
12:05When it comes to plating this dish, they're going to have to move.
12:08If you don't, you're going to end up with a puddle of ice cream
12:12and a cold samosa.
12:14The final element will be Kristen's biggest challenge.
12:18So, this is a white chocolate twill.
12:21And you're going to have to make one of these for every portion.
12:24They look very fancy.
12:26The twill is quite technical.
12:28There's going to be a lot of work involved.
12:29This is a sorrel powder.
12:31And it's very, very, very fragile,
12:34so they've got to be careful how they work with that.
12:36So, let's get the herbs.
12:38Oh, they're gorgeous.
12:42And then finally, we'll do a little sorrel granita,
12:46which is done at the table.
12:50I hope I can do this justice,
12:52because dessert's not, you know, my natural comfort zone.
12:57Kristen is working on the dish's most time-sensitive element.
13:02I'm going to put her burnt butter ice cream.
13:04If she doesn't get it on on time, it won't set.
13:06If she doesn't get that burnt butter taste, it's not going to taste correct.
13:11So, closing the name, I'm going to burn some butter, basically, to give that depth of flavour in the ice
13:16cream itself.
13:19Pastry is one of those disciplines where you've got to follow the recipe to the tea.
13:25If you don't do that, you're going down.
13:29With an hour gone, on the starter, Antosh is working his way through his eight carrot elements.
13:36Carrots are in perfect.
13:38One down, there's still seven to go.
13:42So, I'm starting work on the tuile.
13:44So, it's got our potato and carrot steamed and cooked through,
13:48and then that gets blended up with some potato starch and basically baked into a tuile.
13:53Great dishes like this, they're all about texture.
13:55And a really important texture on this dish is the carrot tuile.
13:59There are a fair few steps just to get to a tuile that sort of gets dotted on the plate.
14:03So, yeah, it's an intricate dish.
14:08Also with an extensive to-do list is Janae.
14:12In this spot here, I have got onions that are softening in some spices,
14:16and then I'm going to add orange and mustard,
14:19and this is going to be the main sauce for the dish.
14:22It's a sauce that's dear to me, because it's one that my mother passed down to me.
14:26So, I want to see that sauce packed full of flavour,
14:29that aroma of zingy mustard coming through.
14:32So, that sauce is key.
14:35Can't mess this one up.
14:39Also trying to keep up is Matt,
14:41who's working on his labour-intensive Momo dumplings.
14:45I'm trying to get the dough out of the way,
14:47so I've tried to roll it out properly and get the pattern.
14:50There's three different doughs that need to be made,
14:52and then combined together to give you this beautiful marbling effect.
14:56So, one we use turmeric, another one we use burnt onion skins to make the dough black,
15:03and then you've got the natural colour.
15:05So, I've got to make the three colour doughs, roll them together, cut them,
15:09roll them again so you get the pattern, then I've got to fill them, shape them,
15:12cook them, then cook them again, and then serve them.
15:15There's quite a lot.
15:18Across the kitchen, Kristen's spiced apple samosa filling is stewing down,
15:23so she can now tackle the fragile white chocolate tuile.
15:27So, we are melting isomalt and glucose, which is sugar, in a pan,
15:32and then we're going to mix it in with the white chocolate and set it.
15:37I've never worked with isomalt or glucose.
15:40No idea how they behave.
15:43Kristen, we've done it again.
15:45We've put you in the middle of absolute craziness.
15:49Yes, thanks for that, Grace.
15:50So many different elements.
15:52Yes, just making the tuile alone is melting it down to mix it together,
15:56to then blitz it, to then cook it again, to then mould it, to then dress it.
16:01I mean, it is a step up and a big one at that.
16:04I don't know if I'm behind or where I should be,
16:08which is always the way in these kitchens.
16:10It's like casinos, you don't know what time of day it is.
16:18With half the prep time gone, Antosh is running well behind,
16:22still working on his carrot tuiles.
16:25Kevin, you're putting a dried element into a wet bowl.
16:28Yeah, that's silly.
16:30You have to stay focused because he's got so much to do,
16:33he's got multiple churns to make and an oil,
16:35so he can't afford to take his foot off the gas.
16:38Next on his to-do list is the carrot sauce.
16:41A good sauce connects all the components.
16:45Every part of the dish has a lot of ingredients,
16:48so every time I go back to the recipe, I'm like,
16:50oh, there's another thing.
16:51This sauce has to be lovely and rich while still being fresh.
16:58Also trying to keep up with two-star-level cooking is Janae.
17:04I am now using a Robocoup,
17:07which sounds like some sort of sci-fi device,
17:10but really it's just a fancy blender,
17:11to make the monkfish mousse
17:14that's going to go inside the mussels.
17:17Each element has about ten other elements
17:20that make that one element,
17:22so there's so much to do.
17:25Janae's done a really good job with that mousse,
17:27but now she's got to fill the muscle.
17:28So she's got to crack on.
17:32On the meat main,
17:34Matt's three momo doughs are resting.
17:37Yes, that's really good. It's bouncing back.
17:39The colour's lovely and vibrant.
17:41But his prep is nowhere near complete.
17:44I mean, that smells so good.
17:46As he's still got to make the filling.
17:49Like, it's a lot to get through,
17:50but I quite like when you've got a lot to do,
17:52because there's no time to think,
17:53you just get your head down, do one thing,
17:54do one thing, do one thing, do one thing.
17:57Easy.
18:01Kristen's isomalt mix has been a success,
18:03and the tuiles are ready for baking.
18:07But the technical challenges keep coming.
18:11We're just going to give the first freeze
18:13to the apple granita.
18:15So this is the apple and sorrel juice in here,
18:17and then we're going to add the liquid nitrogen.
18:19That will freeze it solid.
18:23So they've got to make sure
18:24that the granita is lovely and fine,
18:27rather than having big clumps,
18:29because I don't want a huge sorrel ice cube.
18:33I feel like a mad chef right now.
18:36Right, what do you think?
18:37Looks pretty good to me.
18:39That's fantastic.
18:40Don't relax, alright?
18:41I will not, I don't relax ever.
18:42You're not in a good place until it's served, right?
18:45Yeah, I feel like anxiety is a good thing in a kitchen, isn't it?
18:48Right, guys, it's 45 minutes
18:50until the first course is due at the pass,
18:52so knuckle down, make sure every second counts.
18:56Yes, chef.
18:56Yes, chef.
19:00With service looming, the guests are arriving.
19:07And between them, they hold eight Michelin stars.
19:12My expectations for today are just off the charts.
19:16Aktar's cooking is just, you know,
19:18some of the best cooking in the UK.
19:20A lot of these flavours I've had growing up
19:22from Punjabi heritage,
19:23so I think these four contestants are going to have a great time
19:26learning about spices and the balance of beautiful different ingredients.
19:31Aktar's food is very elegant, very detailed.
19:34There's a lot of elements going on there,
19:35so they need to make sure everything is perfect in terms of timing
19:39so they can all be delivered together in harmony.
19:42Cheers!
19:45Back in the kitchen, all four finalists are motoring to finish their prep.
19:51It's the last half an hour before we go into service,
19:53and this is the bit where we need to find that inner strength,
19:56that last bit, that final push.
19:59I think to count the number of elements would be a childish game at the moment.
20:04There's so many, but there is yet more to be done.
20:08I've never stuffed muscles.
20:10I didn't even know you could stuff muscles.
20:13It's so delicate and so fiddly.
20:18So I'm making the sort of layered dough for the Momos.
20:21We've got the filling, but the dough, I think in terms of presentation,
20:24is just important, so I need to make sure this is right.
20:27Here we go.
20:28Matt's put a lot of work in getting those doughs right,
20:31but now he's got to make sure when he puts it all together,
20:34I want to see perfect pinstripes along that Momo.
20:37They can't bleed together and it can't split.
20:41Well...
20:43It is pretty cool, this.
20:45Makes for her, like, eh, trapped in there.
20:49Yeah, otherwise they'll boast, yes, yes.
20:53Kristen is battling to fill and shape her apple samosas.
20:58It's one of those things that if I had a glass of wine
21:00and was at my house, I'd love to do this for half a day.
21:04Doing it under pressure is something else.
21:07But with moments until the first dish is served,
21:11there's a problem with her white chocolate tuiles.
21:14I think I maybe need to have done a couple of them thicker.
21:20Kristen's working on the tuiles.
21:21Now, she's having some difficulties.
21:23She's tried it, wasn't right, she's got rid of it.
21:26All right, I'm going to have to redo loads of these, aren't I?
21:28So she's having a second attempt.
21:30If she doesn't get it right now, we won't have tuiles for service.
21:33Excuse me, coming through with something I don't want to do again.
21:41Right, Antosh.
21:43Yes, chef. This is it, you've got 12 minutes.
21:45Antosh is the first to face the pressure
21:48of a two-Michelin-starred service.
21:51It feels quite real. It does feel quite real.
21:53Let's start roasting the carrots, yeah?
21:56Yes, chef.
21:57Just one ingredient, which is the carrot,
22:00but it's been made with the different spices, textures.
22:05That's what you're looking for, yeah?
22:06That is the one.
22:08This is probably a very technical dish
22:10that requires a huge amount of skill and balance.
22:15Give it a quick flip.
22:17Are you happy with that? I'm happy.
22:19I'm happy with those, yeah, yeah.
22:19Yeah.
22:22This is really fun.
22:24This whole dish I've absolutely loved so far.
22:27Let's drop the pakora in.
22:29Hands need to move quick. Yes, chef.
22:30Boom, boom, boom.
22:30Time's quick for them now, yeah? Yes, chef.
22:32So just get them nice and golden, yeah? Yeah.
22:34I think there's so many elements in here and different textures,
22:37that's what I'm really looking forward to.
22:39Drop it.
22:40But he now needs to get them plated.
22:44The food's getting cold now, yeah?
22:45So you've got to move quickly, yeah?
22:48The preciseness of dressing that dish
22:49to get it absolutely perfect,
22:51to bring them all together,
22:52to make a plate of food work,
22:54it's going to take real skill.
22:56Keep them tight, keep them tight, yeah?
22:57Yes, chef.
22:58Remember who you're cooking for, yeah? Yes, chef.
22:59I'm going to go on with the twill.
23:00Can you go on with the jelly?
23:02Keep the speed up, chef, chef. Yes, chef.
23:03Keep the speed up.
23:04It's the final bit.
23:05Come on, chef, come on, come on.
23:06Quick, quick, quick, quick.
23:07All right, we're all good on the herbs.
23:08We're all good? Yes, chef.
23:10All right, let's get some sauce.
23:12Let's get this out.
23:13Service, please.
23:16I think you did an incredible job.
23:18Thank you. Well done, mate.
23:19Cheers.
23:21I really hope they enjoy the dish half as much
23:23as I've enjoyed the day cooking the dish.
23:27You go in and you first of all get that little twill
23:30and the carrot which is cooked perfectly,
23:32then you go further down
23:33and that slaw has just got a lovely acidity
23:36and then it's all mopped up by this wonderful sauce.
23:39There's just so many layers of flavour and textures
23:41and just that right amount of spice that comes through as an Indian dish.
23:46It's a Moorish dish.
23:48I could eat ten of those and I would never get bored of it.
23:50And if this has been cooked by an amateur, we all need to watch out.
23:54Oh, my goodness.
23:55The level of spice is perfect.
23:58There's great acidity, sweetness, little crisp pakoras.
24:03The tandoori carrot has so many layers.
24:07It's smoky and rich.
24:08That is absolutely exquisite.
24:12I'm so proud of Antosh.
24:16Antosh, that was absolutely fantastic.
24:19It will be an experience you'll remember for the rest of your life.
24:22You should be so pleased.
24:25Thank you very much. Thank you.
24:30I feel on top of the world to be cooking at this level now
24:33and also to still be loving it and learning so much.
24:36Yeah, it's been some of the most fun I've ever had.
24:41Up next to serve is Janae.
24:44There's no time for slow me today.
24:46I've got a motor.
24:50Remember that char.
24:51We're going for that blistering.
24:53A little bit of colour.
24:54You want to be able to cook this monkfish
24:56so it stays nice and moist, really.
24:58You want to have a nice colour for it, a nice pearlescent.
25:01Are you happy to take that off now?
25:03I'm happy. It's ready to go.
25:04Cool.
25:04There's a lovely range of vegetable cookery happening on this dish.
25:08You've got the squash boona, the salsa,
25:10and then there's that Bengali mustard sauce,
25:12which sounds fantastic.
25:15I have one, two, three, four, five, six different pans
25:17that I need to keep an eye on the temperature for,
25:19so I am staying focused.
25:22The glazed muscle with the stuffed muffins,
25:25I'm expecting to be nice and light.
25:27Quick, hands need to move quick, Chef.
25:30I'm really happy with these muscles.
25:32I think you've cooked them beautifully.
25:34Fish has been rested.
25:35This is the big reveal.
25:39Now that's what I'm looking for.
25:41Beautiful pearlescent, lots of juice still in the fish, yeah?
25:45So the first thing we're going to go on with is the squash boona.
25:47Hand eye coordination is not my strong point.
25:50Like a pro, yeah?
25:51On the plate, just here.
25:53Rub the fish.
25:55No, the fish needs to go close in, yeah?
25:58They've not had a fallout, they're friends, yeah?
26:00This is definitely the most beautiful plate I have ever seen,
26:04let alone plated up.
26:06Energy, yes? Energy.
26:07I think you're doing a really good job, but...
26:10Speed. Speed up, yeah.
26:12Hands need to move like lightning.
26:14Yeah, sure.
26:15Final bits, puree and sauce, yeah?
26:19It's good to go.
26:20Service, please.
26:23That was incredible.
26:24Thank you so much, Chef.
26:24It was incredible.
26:26It's all right in the end.
26:27We got there in the end.
26:30Look at that.
26:31I really wanted to get it right.
26:32I know it was a little bit slow,
26:34but it's because I want the plate to be perfect.
26:36I want to do Chef Proud, and I think I did today.
26:41I enjoyed it.
26:42Monkfish just cooked very nice.
26:45For me, the best part was the char on that monkfish,
26:47that sort of barbecue flavour,
26:49so it's got almost a crust around it.
26:51I love the mussel stuff with the mousse,
26:53nice and juicy.
26:54The bengaline mustard sauce, it was incredible.
26:57It's a taste sensation, that's how I see it.
27:00It's a beautiful plate of food.
27:02I just am gobsmacked at how far Jeanne has come.
27:07She has to be incredibly proud of what she's achieved.
27:11APPLAUSE
27:15I'll be honest with you, that was just absolutely beautiful.
27:19You've got a very, very good opportunity to go forward in this industry.
27:24Thank you so much.
27:24Well done.
27:25I think there was a job offer there.
27:27Daniel's on a big recruitment drive today.
27:29Thank you so much.
27:31Thank you so much.
27:32Thank you so much.
27:32Thank you so much.
27:32Well done.
27:35I feel incredible.
27:37To get feedback from some of the best chefs in the world is mind-blowing to me.
27:47It's now up to Matt with his venison main course.
27:50But it all comes down to this, right?
27:51I can't mess this up.
27:52There isn't any spare venison.
27:54So I've got to nail the cook on this.
27:57I'm really looking forward to venison.
27:59I love it.
27:59Medium rare.
28:01The loin, obviously.
28:02Is there going to be a crust on there?
28:03Some spices.
28:04In with the butter.
28:07There you go.
28:08That's it, yeah?
28:08Thanks, chef.
28:09The colour looks really nice and the smell from the spices is like incredible.
28:13All right, Jeff.
28:13I'm going to take this out.
28:14Fantastic.
28:16Venison leaves very little room for error because it's so lean.
28:19You can't overcook it because it'll go dry.
28:22So the cooking of that has got to be absolutely perfect.
28:25Ooh, yeah, that's it.
28:26That's what we want.
28:26Yeah.
28:27And then we've got the venison kebab, which I think is going to bring all the flavour into this dish.
28:33Right, you're dropping the momos, yeah?
28:34Two minutes.
28:35This is the momo of truth.
28:36The momo of truth.
28:37The momo of truth, yeah.
28:39The braised neck momo.
28:41A lot of skill needed to pull this one off.
28:44Plenty of uniform stripes.
28:45They've all held together.
28:48That's what you want, chef.
28:50Thank you, chef.
28:51Here we go.
28:52This is when we find out how you're done.
28:55You happy?
28:56I'm really happy with that.
28:57I think you've done a really good job with that, chef.
28:59Thank you, chef.
29:00Right, now you need to move.
29:03Keep going, keep going.
29:03I'll follow you with that, yeah?
29:05The kebab, straight on.
29:07On with the venison, right?
29:09Like, I feel kind of like I'm dreaming and watching someone else do this, but it is me.
29:13This is what it's all about.
29:14It's emotional, you know?
29:17Service, please, guys.
29:20Watching you cook and the way you take things in, I see a lot of younger me in you.
29:25Chef, that's one of the nicest things anyone ever said to me.
29:31I think it was a super dish.
29:32The venison was cooked beautifully.
29:34Flavour was brilliant.
29:36Then there was this lovely kebab, which had a good kick to it.
29:39Nice spice.
29:40I love the moment, Ray's neck.
29:43It's juicy.
29:44And the amount of work that must have gone into the pasta and to get those stripes in there all
29:48perfectly straight.
29:49It's a very, very skilled piece of cookery, this.
29:53This is so delicious.
29:55To me, this is Matt flying high, confidently feeling his way.
29:59What a really high-level kitchen and winning.
30:06Hi, Matt. How are you?
30:07I'm floating right now, honestly.
30:09Well, we feel the same about eating that food today because that venison was fantastic.
30:13The Momo, we all agreed, was absolutely delicious.
30:16Real burst of flavour.
30:17And that sauce was just a masterclass.
30:19So, well done.
30:20That is so kind.
30:22Thank you, guys.
30:24I'm in bits right now, honestly.
30:25I'm just about holding together.
30:27It's right out there for me, top ten days of my life.
30:30Maybe even top five.
30:35Last to serve is Kristen.
30:38And it's the moment of truth for her second batch of Twi'els.
30:44They're looking better than the first bunch.
30:48That is, I'm going to say, perfect.
30:54Yoghurt first.
30:55The white chocolate twill.
30:56It doesn't want to be super sweet, sickly.
30:58It needs to be balanced perfectly.
31:01That's it.
31:01Heavy dusting, yeah.
31:02So we want to, basically, we want to cover everything, yeah?
31:07All right, fantastic.
31:08That's the last one, yeah?
31:09Get your samosas on.
31:11This samosa, I'm imagining it to be this really lovely, rich apple compote inside.
31:17They are holding together nicely.
31:18And then that sort of crisp crunch on the outside, but when you break it open,
31:23just filled with apple.
31:25These look beautiful.
31:26They're lovely and crisp and crunchy, aren't they?
31:30Okay.
31:31All right, you've got your compote?
31:33There you go, cool.
31:34Samosas.
31:37Yeah.
31:38It's Rocher time.
31:39Come on, impress me.
31:40Oh, no pressure.
31:41Okay.
31:42Burnt butter ice cream, you've really got to get the balance and allow that lovely,
31:47almost toasted flavour of the butter to come through in the ice cream.
31:51For a first attempt, that's not bad.
31:55Drop it in.
31:56Fantastic.
31:57Right, let's get the twills on.
31:59Gentle.
32:00Yes.
32:00Gentle, gentle, gentle.
32:02If you break these now, you're not putting them back together again.
32:06Keep going, chef.
32:07Wow.
32:08Lovely and delicate.
32:11Perfect.
32:12Happy?
32:12Yes, chef.
32:13All right, great.
32:14Service, please.
32:18Plates have just gone, and they look beautiful.
32:22So, congratulations.
32:23Thank you, chef.
32:24Yeah?
32:24Well done, chef.
32:32You've got the soft applecum part, and then the slightly chewy edge of the samosa,
32:37then that really shatteringly crisp twill, and it all just works so, so well together.
32:43For me, the finishing touch of it was that sorrel.
32:46The frozen bits just left a really nice palate cleanser at the end of it.
32:50And after all them lovely spices we've had throughout the meal,
32:53and I think this is what I was hoping to get, something super clean, super light.
32:57It's like an adventure.
32:58I thought this was just totally outstanding.
33:02I absolutely loved it.
33:04I really like it.
33:06The apple is just exploding on so many different levels.
33:10The burnt butter ice cream is really, really gorgeous.
33:13Kristin has done an excellent job.
33:20That was brilliant, and I think you kicked out the pot.
33:23Oh, thank you.
33:23Absolutely outstanding.
33:25For me, your dish was my favourite of the day.
33:28Oh, thank you.
33:28And congratulations.
33:29Thank you so much.
33:30Because that was phenomenal.
33:32Well done.
33:38I feel amazing.
33:40Honestly, like, what a day.
33:45Well, I think you all, uh, you've earned this.
33:48Oh, thank you, Chef.
33:51You're welcome.
33:52I'll be honest.
33:53I was, I was dumbfounded.
33:55These four amateurs have just come in this morning,
33:57and this is what they've delivered.
33:59It's an absolute miracle.
34:01I can't believe I just cooked in a two-Michelin-style restaurant
34:05with Akhtar Islam.
34:06I, this is one of the best days of my life.
34:10I would imagine today's challenge could be life-changing
34:14for some of them.
34:15It's just breathtaking.
34:17Today's, like, bucket list stuff.
34:19I feel like I've kind of caught the bug
34:20of working in a kitchen like this.
34:22I kind of want a bit more, you know?
34:25For me, this competition is at an excruciating point.
34:29They all want it so desperately,
34:31but we need three finalists.
34:34I'm not far from the end now,
34:36and I've got to be on the top of my game
34:38to stay in the competition
34:39and have a chance of winning it.
34:40One of us will have to leave,
34:42which is going to be really hard,
34:43but I really want to stay,
34:45so I'm going to give it everything.
35:05Welcome back to the MasterChef Kitchen.
35:09What an adventure you've all been on.
35:12This is an absolutely massive day.
35:16You are cooking for a place in our final.
35:22There are only three places.
35:25That means, at the end of this,
35:29one of you will be going home.
35:33Today, we would like you to cook a classic dish,
35:39but with a twist.
35:41You're going to stamp your personality on it.
35:46You have an hour and 45 minutes.
35:49Start cooking.
35:54A classic dish is classic for a reason.
35:57It's reliable.
35:58It is satisfying.
36:00It is comforting.
36:02I think this dish tastes delicious,
36:04so as long as I can get it up in the way I want to,
36:06I'm really confident.
36:07They need to put their own stamp on this dish.
36:11It can't be so wild,
36:14but it actually spoils the heart and soul of what it is.
36:16But if they play it too safe, they will fly under the radar.
36:22I mean, this might be the last time I cook,
36:24so I want to make the most of it, that's for sure.
36:26Kristen came into this competition like a thunderbolt.
36:31She is wonderful with flavours, she's wonderful with textures,
36:35and she is flying high.
36:38So, my dish is a take on a classic lobster roll,
36:42mixed with the flavours of buffalo chicken.
36:44Oh!
36:46What's inspired the dish?
36:47My husband's American,
36:48and so many of our friends are from America,
36:50and we go to visit the North East quite regularly.
36:53Lobster roll is definitely my order,
36:54but there's always buffalo chicken wings for the table,
36:56so I always find lobster rolls a little bit like,
36:59come on, is that all we can do with a lobster?
37:02I mean, a classic lobster roll would be a brioche bun
37:05with poached lobster that's been mixed in mayonnaise,
37:08so like a super bougie sandwich, basically.
37:10So what I'm doing today is reinventing the brioche bun
37:14as a johnny cake, which is like a fried bread,
37:17and then taking that lobster,
37:19but bringing the fermented chilli aspect of the buffalo wings
37:23with a spicy chilli bisque.
37:27Kristin has taken her lobster tails out of the shell.
37:30She's going to base them in this lovely fermented chilli spicy butter,
37:34and then she's going to grill them.
37:36We don't want raw lobster,
37:39and we certainly don't want dry, chewy lobster.
37:42She needs to get her bisque on,
37:44so that's the lobster heads and the lobster shells.
37:47They need to be caramelised off really well,
37:49add her alcohol, burn that off,
37:52and then add her stock in on top.
37:53That's a huge amount of work,
37:56but she's also going to be making the johnny cake.
37:59So I'm making this like we did at Antigua,
38:01where there we stuffed it with curried goat,
38:03and here I'm going to stuff it with lobster.
38:05I think it's a great idea.
38:07And then finally, as the wing,
38:10I have the lobster claw, which will be deep-fried,
38:13and that'll come with chilli butter.
38:16I just really hope that these big flavours
38:18don't clash with the delicate sweet lobster.
38:21As ever, Kristen has given herself
38:23at least 12 things to do.
38:25Her arms are flying all over the place like an octopus,
38:28but I have confidence that she'll get it done.
38:30Now the party starts.
38:33Antos came into the competition
38:35leaning on his Polish heritage.
38:36He then ventured out all across the world,
38:39and it's this ambition that has kept him here.
38:43He has become a serious contender.
38:47When I heard this brief,
38:49I actually felt it was a bit tricky for me,
38:51because my whole style is classic with a twist,
38:53so I feel there's more pressure on me to deliver with this dish.
38:57I'm cooking a take on my favourite school dinner dessert,
39:00pineapple upside-down cake.
39:02And I thought, I want to make a pineapple upside-down cake
39:04that is socially acceptable to eat as an adult,
39:07but not as a child.
39:09My twist is essentially making it very boozy.
39:12So we're getting a rum-soaked sponge
39:14topped with caramelised pineapple
39:16and then a ginger ice cream.
39:19Antos, nostalgic, posh-skilled pudding.
39:21I cannot wait to taste this.
39:26This takes me back to the kind of school canteen
39:29on those sort of plastic trays,
39:31but then you hit the jackpot.
39:33It's pineapple upside-down cake day.
39:35Antos' sponge should have a nice little soft bounce to it,
39:40and I really want to taste that rum syrup.
39:45Antos is making pineapple and ginger salsa.
39:48He's also going to try his hand to some pineapple leather.
39:51The pineapple leather is inspired by kind of the fruit roll-ups
39:56that I used to get when I had pack lunches as well.
39:58For me, that's an element I really want to get on the dish,
40:01but it relies on having a lot of time in the oven to kind of dry out
40:04and get to that leathery consistency.
40:08I love the idea of this ginger ice cream.
40:11That ginger has to be peppery, it has to make its mark.
40:14It has to be creamy and very adult-tasting.
40:2145 minutes gone, you have one hour remaining.
40:26Jeanne has been consistent when it comes to incredible flavours.
40:31She uses spice as an absolute backbone of her dishes.
40:37Watching her go on this journey and excelling has been fabulous.
40:41I'm just going to try and have as much fun as possible today
40:45and hopefully that will come across in my food.
40:49I am making a rabbit ragu that's going to go inside some lovely agnolotti
40:54and I'm going to serve it with a cow soy broth
40:57and some crispy noodles on top.
41:01Rabbit agnolotti is a classic dish that I had on holiday with friends in Tuscany.
41:07The Thai twist comes from one of my favourite Thai dishes,
41:12which is cow soy, a punchy Thai broth.
41:15It's one of the most delicious things that I've ever eaten.
41:18It's a real blend of cultures that I really love
41:21and I'm bringing them together, but hopefully the twist works.
41:25Classic Italian rabbit and pasta, but then with all the tastes of Thailand.
41:31I have never eaten anything like this before.
41:36Sinead's pasta has kaffir lime leaves in it,
41:39then stuffed with this wonderful rich rabbit ragu.
41:43It's nice and tender, so now I'm shredding it so that it's easy to fill my pasta with
41:48and then I'm adding some Thai herbs and spices just to make it colour flavour.
41:54Rabbit is a wonderful meat.
41:55It's very lean, but it's also quite unforgiving if you overcook it.
42:01Pretty good.
42:02With Janais, cow soy, coconut broth, I'm expecting an abundance of Thai flavours.
42:09Ginger, galangal, lemongrass.
42:12It should be rich and robust, but still elegant.
42:17You're cooking to stay in the competition. Is that emotional?
42:20I'm cooking for my place in the grand final and that is unbelievable to think about,
42:25but now I'm here, I want to get all the way.
42:30OK, guys, you only have 30 minutes left.
42:36Matt is very Japanese-influenced in what he does.
42:39He's very modern, he's playful.
42:42He loves detail and accuracy and repeatedly shows us that he's not afraid to take chances.
42:49You've got to have your full focus on the cook, but there's like 10% of me that's just thinking
42:52about the final.
42:54And I'd love to get there.
42:57Matt, why are you making this today?
42:58So, it's like a take on coq au vin.
43:00Coq au vin, I know that. What's the twist?
43:03So, the twist is we use all of the ingredients you would use in coq au vin, but it's going
43:06to be presented very differently, it's not a stew.
43:08Cooking French-influenced food, where's all this come from?
43:11My auntie and uncle live in rural France and I had coq au vin in a restaurant there and that
43:15flavour has stayed with me.
43:17Like, the sort of alchemy between the wine and the chicken, it's delicious.
43:22Coq au vin traditionally is a chicken stew made with red wine, onion and mushrooms.
43:30He's deconstructed it and now he has taken the entire chicken and it's cut down into so many different parts.
43:37He's poaching the breast and he's confi-ing the wing.
43:40He's barbecuing the thighs.
43:42Chicken and smoke is one of the nicest combos in the entire world.
43:47He's taking the liver, he's making it into parfait.
43:50Oh, my God. Whoa!
43:51Chicken livers will do that to you sometimes.
43:54I'm really looking forward to trying Matt's twist on what a coq au vin sauce should be.
43:59Coq au vin is normally red wine.
44:01But this one, I'm using banjoin.
44:03It's got this really sort of cherry-like, nutty aroma, which I think plays really well with the chicken.
44:08The worry with this dish is when we deconstruct things, sometimes it pays off or sometimes you just end up
44:14with something that wasn't as good as the original.
44:18That's ten minutes left, everybody!
44:22No one's more surprised than me.
44:31There's not a lot of time left and there's still quite a few elements that I need to get done.
44:41Yeah, filling the time pressure a little bit.
44:45The chicken's looking good, the sauce's tasting great, I've got almost everything cooked, the world wants it to be cooked.
44:49So I'm happy about that.
44:51Oh, this has not even worked.
44:53Okay guys, three minutes left.
44:57The ice cream's looking good, the pineapple leather hasn't quite worked as I'd have liked it to.
45:03Still kind of a gel sort of thing rather than leather, so I'm not going to serve that.
45:11Okay, come on, we've got this.
45:13Thirty seconds left, get it on the plate, come on.
45:22Okay guys, time's up. Step away from your benches.
45:30Kristen, come on up.
45:34Kristen's classic with a twist is lobster roll fused with buffalo wings.
45:40She's made grilled lobster tail glazed in fermented chili butter with tarragon emulsion, pickled celery gel, braised celery and a
45:50lobster bisque.
45:53Served with a lobster knuckle johnny cake, topped with pickled celery root and tarragon dust.
46:00And a deep fried lobster claw with blue cheese.
46:08Your lobster tail's beautifully cooked, it's still juicy and moist.
46:12It's got the classic feeling of lobster roll.
46:15But the addition of that bisque is just outstanding.
46:20The layers of flavour, the complexity, and it's so well balanced.
46:25And I love the play of the buffalo wing lobster claw.
46:29I just think you really excelled yourself here, I think it's really wonderful.
46:34What I love the most is the johnny cakes stuffed with lobster.
46:39Really outstanding, the brief was to take a classic dish and to put your spin on it and you certainly
46:46did that.
46:47Well done. Thanks. Love it.
46:52Amazing.
46:54They really like the dish.
46:55So, I'm feeling relieved and very happy.
47:02Janay has made Italian rabbit agnolotti with a Thai twist.
47:08Lime leaf pasta filled with rabbit ragu.
47:12Topped with crispy spaghetti.
47:15Served with a coconut, ginger and galangal cow soy broth.
47:25Your braised rabbit is outstanding. Soft. It makes me want to go and get the pot of the rabbit ragu
47:31there and just pull it up and get a spoon.
47:34You put lime leaf through the pasta. It's wonderful. I can really taste that.
47:39This is a pure flight of fancy. I've never seen anything like it on a menu and I'm completely here
47:45for it.
47:46This is just a flavour explosion. I love those flavours of coconut and galangal and ginger inside the cow soy.
47:54It just really enhances the flavour of your agnolotti.
47:59Who would have known that you could introduce a classic Italian dish to a classic Thai dish and create this
48:06beauty?
48:07Well done.
48:10The comments from the judges have just made my heart feel so full.
48:18I'm so glad that they got my story and yeah, I couldn't be more pleased.
48:25Matt has made a spin on cocco vin.
48:29Poached chicken breast topped with a chicken skin and bacon crumb.
48:34Fondant potato.
48:36Barbecued confit chicken wing.
48:38Chicken pâté and au vin jaune jelly served on brioche.
48:43Chicken thigh and shiitake stuffed onion.
48:47Barbecued chicken thigh and hen of the woods mushroom.
48:51Served with an onion puree and finished with a vin jaune sauce.
48:58My mind is blown that you managed to get all of these elements on the plate and looking so elegant.
49:12I think your chicken is beautifully cooked.
49:14I'm really enjoying the crumb on top.
49:16An extra element where I just don't know where you got the time.
49:20The hen of the woods mushrooms are deceivingly difficult to cook and you've cooked it excellently.
49:26Your fondant is creamy and buttery and lovely.
49:29Undeniably, you've taken a classic cocco vin and you've put a matte twist on it.
49:35It's a stunning plate of food.
49:38Your barbecued chicken has got some great flavour.
49:41Liver patty is not my favourite thing but I really, really enjoyed that.
49:45I think you've got it nicely smooth, nicely seasoned.
49:48Your vin jaune sauce is just incredible.
49:52It's so rich and meaty and boozy and multi-layered.
49:57I'm getting elements of cocco vin but I love the fact that you've refined it and made it very, very
50:03modern.
50:05Never stop being you, Matt.
50:07Thanks, Chris.
50:13Hearing those two judges saying nice things about your food will never get old.
50:17It will never get old.
50:22Antosh has served a twist on a classic school dinner dessert.
50:27A pineapple upside down cake.
50:30A ramen caramel soaked sponge cake.
50:33Topped with a caramelised pineapple ring.
50:36Served with a pineapple salsa.
50:39A pineapple lime and rum gel.
50:42And a ginger ice cream.
50:48I think it's a really elegant looking dish.
50:51Every flavour goes excellently well together.
50:54Your sponge is lovely and moist.
50:56It's got a lovely soft crumb on it.
50:58The lime, the pineapple and the rum in that gel.
51:01It's a really nice balance.
51:02I was really looking forward to getting to try the pineapple leather.
51:06It's a shame it didn't make it on the plate.
51:08But as far as a twist on a classic, I think you've really done an excellent job here.
51:15I like your pineapple seltzer.
51:17The pineapple ring, I think you've got a gorgeous soft caramelisation on it.
51:22I wish that there was more ginger in the ice cream.
51:26The ice cream is very subtle.
51:28I think you could have even got more rum into the sponge.
51:32I think it looks great, but I do think that there could have been some bigger flavours here.
51:39I'm feeling kind of a mix of emotions.
51:42I'm really proud of the journey I've been on, but also the resilience I showed today, because I dealt with
51:46a lot of things that didn't go quite right.
51:47But I just hope, hope it's enough.
51:54I mean, what a cook-off today.
51:56I think all four dishes wouldn't look out of place in a fine dining restaurant.
52:00This is what makes it so extra hard.
52:02It's absolutely awful to send one home.
52:06Finals week has been incredible, and I'm so glad that I could do it with you three.
52:10I really don't know how the judges are going to make a choice.
52:13It was four amazing dishes.
52:15Like, it's impossible.
52:19What Kristen cooked today was a spin on the lobster roll, but there was a real sense of invention, there
52:25was ingenuity.
52:26I thought the Johnny cake was superb, with that incredible bisque.
52:32And I think, ugh, I could eat that all day long.
52:35My heart bursts with pride for what Jeanne achieved in that round.
52:41It was an absolute masterclass in taking a comforting dish and elevating it to be an absolute show-stopping, memorable
52:52dish.
52:53My goodness.
52:55Matt took on so much work today, and he showed incredible skill.
53:00He had the barbecue going, he was poaching things, breadcrumming things.
53:05He's cooking like a chef, bags of technique.
53:07It's really, really good.
53:09There is no way that at the beginning of the competition, Antosh could have cooked like the way he cooked
53:14today.
53:14He is a reflection of every lesson that he's learned on his journey in MasterChef.
53:20I think Antosh could have gone bigger with some of those flavours.
53:22However, that was really impressive, what he did today.
53:28This is the hardest decision that we have to make.
53:32I feel absolutely heartbroken.
53:38I would absolutely love to make my family proud and get through to the final.
53:45I know now that food is my passion and I want to make it my life, and I really hope
53:51that I've done enough to get into the top three.
53:54To be able to cook for a chance to win the MasterChef trophy, that would be the thrill of a
54:00lifetime.
54:01I will be, yeah, ready and raring to go.
54:04Right now I can still be so proud of myself getting this far, but there's one more cook and I
54:08want to be there.
54:18The four of you just absolutely cooked your socks off.
54:23And although we know we have to send one of you home, that cook can go home feeling very proud
54:31of what they've done.
54:34I've been so impressed by all four of you every stage of the way.
54:37We've grown incredibly fond of you.
54:40But there are only three places in the final.
54:49The contestant leaving us is...
54:57...Antosh.
55:01I can't have it to me, do you?
55:04Well done, all of you.
55:06Antosh, for your passion and your enthusiasm, you've been such a joy to be around.
55:11You really, really evolved before our rise.
55:14We hope you feel proud of yourself.
55:16Going out to these three is an honour.
55:19Thank you very much, it's been incredible.
55:22Good luck, good luck.
55:27I'm obviously a bit disappointed, but I'm proud of the journey I've been on.
55:31I mean, personally, it's been the best experience of my life.
55:34I'm honestly not exactly sure what the future will hold, but I will be definitely diving head first into far
55:41more cooking.
55:42And you'll be hearing a lot more from me.
55:51Kristen, Jeannet, Matt, congratulations. You're through to the grand final.
56:01I honestly have no words. I am in the top three of MasterChef.
56:07How? How did I get here?
56:11I'm proud to have made it all the way to the end.
56:14I can't actually believe it, and then the feeling itself is just unbelievable. It's amazing.
56:19I feel like every cell in my body is lit up, and, like, my brain just cannot process that.
56:25I actually can't believe that. I can't believe that. Top three.
56:27It's like every challenge is like a big mountain. You get to the top, and you see an even bigger,
56:31worse-looking mountain.
56:32You can climb up it anyway, because, like, why not?
56:34See you guys in the final.
56:35Oh, my God. I'm so sorry.
56:37Oh, my God.
56:42Next time, it's the MasterChef final.
56:46Okay, guys, you've only got two minutes left, and I'm not going to lie, I feel very ang-
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