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00:01Previously, on MasterChef Global Gordnit.
00:04You're gonna cook for 100 young soccer players.
00:08We got a blue team.
00:08They nominated Ted as the captain.
00:10How's that burger coming? Turn it off.
00:12It's off, they're both off.
00:13The grill is on fire.
00:15Watch out, do I stand out of the way?
00:17I'm not sure what kind of leadership Ted is offering.
00:19Hey, guys.
00:20Red team, however, the opposite.
00:21Dave the captain, calm, collective.
00:23Your chicken's good.
00:24Congratulations goes to...
00:26Red team!
00:29I am so happy our entire team is safe.
00:32Blue team, what a mess.
00:34The home cook leaving tonight is Ted.
00:41Tonight, we're having a World Cup cook-off.
00:44You will be cooking dishes.
00:44That will be perfect for a FIFA World Cup watch party.
00:48But there's a twist.
00:50Dave, at halftime, you get to bench one cook from this challenge.
00:55Mmm.
00:56Oh, boy.
00:56That's right.
00:57That's right.
00:58And with elimination on the line...
01:00Somebody is getting that red card.
01:02Oh, no.
01:03That twist could change the whole game.
01:05Oh, my God.
01:06I could take out one of their top cooks.
01:07Being strategic.
01:08I can't take this out.
01:09I'm in shock.
01:19Ooh.
01:20Look at that goal.
01:21Amazing.
01:22Wow.
01:22What are you cooking, Chef?
01:23What do you got for us?
01:24Well, we've got a beautiful bone-in rib eye here.
01:25You can come grill at my house anytime, Gorton.
01:27Thank you, Knight.
01:28I love it when Gorton's cooking.
01:30And I'm sitting.
01:31Yeah.
01:32This is the way it should be.
01:34Oh, we've got company.
01:35Seriously, come on, guys.
01:36It was just getting good.
01:37I'm trying to get your lunch cooked.
01:39That'll be fine.
01:41Here we go.
01:42All right.
01:42Oh, my God.
01:45Oh, no way.
01:47Hey, this looks crazy.
01:49Catio furniture.
01:51What you got going on today, bro?
01:54I see a lot of barbecue stuff.
01:56Coming into the MasterChef kitchen, I see Home Depot signs, grills, turf.
02:01And it feels like there's some sort of backyard party going on in the MasterChef kitchen.
02:05And you know what?
02:06I'm down for that.
02:07Right.
02:08All of you, welcome back to the MasterChef kitchen, everybody.
02:10You all survived your first field challenge.
02:13And a big congrats to Africa and the Americas for pulling off that incredible win.
02:19Come on.
02:19Give yourselves a round of applause.
02:21Great job, guys.
02:23Now, we've been having our own global gauntlet, right?
02:27But the rest of the globe has been preparing itself for the FIFA World Cup.
02:31And nothing says World Cup kickoff like a really good watch party.
02:35So, our friends at the Home Depot have brought the backyard to us.
02:42Tonight, you will be cooking dishes.
02:44That will be perfect for a FIFA World Cup watch party.
02:48And I'm not talking about finger foods or handhelds.
02:52We want plated meals.
02:55Okay.
02:55Make something that is totally unique to your culture and to your territory.
03:00Okay?
03:01Let's go.
03:02Tonight, you'll have one hour to cook your elevated watch party dishes.
03:06Now, Dave, you're probably wondering about your advantage.
03:10I am indeed.
03:11Well, tonight, in true FIFA World Cup spirit, you get to use a red card.
03:18Ooh.
03:19What does that mean?
03:21At halftime, you'll get to choose one cook who will be benched from this challenge.
03:27Oh.
03:29Wow.
03:31That means whoever you hit with the red card will be safe from elimination tonight.
03:36But, Dave, if you get rid of a territory's best cook, the chances of that territory getting a win tonight
03:44go way down.
03:45Or you could decide to use that red card on someone from your own territory that's looking like they're in
03:51trouble.
03:52Okay.
03:53It's a big decision to pull someone out of a cook, but it can be used, I think, in a
03:58really strategic way.
04:00So, tonight, I really want to make the right decision.
04:02Here's the good news.
04:03The immunity pin is back in play again tonight.
04:08Whoever cooks the best dish this evening, not only does it save you, but it saves your entire territory from
04:13elimination.
04:14And as a special bonus, our incredible partners at Home Depot are giving the winner of tonight's challenge an incredible
04:21gift card worth $2,500.
04:24How cool is that?
04:25Oh, my God.
04:26That's amazing.
04:28Oh.
04:28If I got the $2,500 from Home Depot, I would pass it on to my husband because he lives
04:33at Home Depot.
04:34We always joke about it because he goes to Home Depot every other day.
04:37So, I would love that.
04:39But whoever cooks the worst dish, sadly, will be going home.
04:43Right.
04:44You guys ready?
04:45Yes, sir.
04:45Yes, sir.
04:46Your 60 minutes start now.
04:49Let's go.
04:50Come on.
04:50Let's get it right.
04:51Let's go.
04:54Woo!
04:55Easy, easy, easy, easy, easy.
04:58Shallot.
04:58There was a shallot.
04:59Vinegar, vinegar, vinegar.
05:01Come on, Peter.
05:01Let's do it.
05:02Let's do it.
05:02Give me my coriander.
05:04I am no carriero.
05:05I am not a grill master, but, yeah, I'm familiar with how it works.
05:09So, I'm going to be doing a marinated carne asada with a charred corn salad.
05:13That's your quintessential Mexican backyard barbecue.
05:16Let's go.
05:17Let's go.
05:18Let's go.
05:19Let's do it.
05:21This basket's so heavy.
05:23Ugh.
05:25Ugh.
05:26Okay.
05:27Let's go.
05:30I wrestle.
05:31So, I love to throw my own watch parties, and I love to just treat my friends, because
05:37they're treating me by watching me.
05:39So, today, I'm doing the lobster with a corn rib and garlic mashed potatoes.
05:45In Barbados, we love the scotch bonnet, so I'm bringing that spice, and I'm going to
05:49get that top dish tonight.
05:50Come on, guys.
05:51You got this.
05:53Tonight, I'm making a chicken boti kebab with a side of Bengali-style palau, which is essentially
05:58rice soaked in a milk.
06:00I have this dish at watch parties with Bengalis and Pakistanis.
06:04You won't leave hungry from that watch party.
06:07How exciting is this?
06:09An amazing World Cup cook-off challenge.
06:11Two of my favorite things.
06:12Watching soccer and eating great food at the same time.
06:15Yeah.
06:15I think the spices and the flavors that they can bring in from their territory is so important
06:21here, and I think you need to have something that has a little bit of either smoke or fire,
06:25you know?
06:25Absolutely.
06:26Okay.
06:27So I see a lot of marinating happening already, whether it be chicken, steak, seafood, a lot
06:32of people doing dry rubs.
06:33That's a good sign.
06:34Come on, Africa.
06:35It looks good already.
06:36Okay.
06:37You got this.
06:38Tonight is not the night to play it safe, right?
06:40Yeah.
06:40There is that incredible immunity pin, and then, of course, you've got Dave with that red
06:43card.
06:45This is going to be a tough decision.
06:47I mean, this is a hard one, because you could be doing extraordinary, and then Dave has
06:51the opportunity to take you out.
06:52Knock you out.
06:53Exactly.
06:54Or he could save somebody who's struggling.
06:56The one is working so fast.
06:59Okay.
07:01Perfect.
07:04Hey, Sue, what are you making?
07:05I am making curry lamb chops.
07:08Okay, awesome.
07:09Sounds delicious.
07:10It's going to be great.
07:12I love the fact that Dave is now asking the contestants, what are they making?
07:16So already, he's plotting his next move.
07:18Smart.
07:19It's being strategic.
07:21Guys, we're 10 minutes down, 15 minutes remaining.
07:24Let's go.
07:25Let's go, let's go, let's go.
07:27Okay.
07:28Rita.
07:29Hi, hello.
07:30How are we doing?
07:31What did you grab, protein-wise?
07:32Yeah, um, filet.
07:34Oh, I love that.
07:34Yeah.
07:35Tell me about the dish.
07:35How are you going to elevate this?
07:36So I'm going to do some NGLCS pies, which is green nuts, can, sloth the baby cow.
07:41And then I'm going to do some scotch bonnet sauce.
07:44Good.
07:44How many times at home would you host a party like this?
07:47A lot.
07:48We tend to do, like, barbecue for my parties.
07:50How nice would it be to win that gift card from Home Depot tonight?
07:54Amazing.
07:54I have a big backyard in New York, so I definitely want it.
07:57So I need to win right now.
07:59Um, now, that filet mignon, okay?
08:02Unforgiven.
08:03You got a really good sear on there.
08:04Make sure you're basting with lots of butter.
08:07And that soy sauce as well.
08:08Yes.
08:09Yeah?
08:09Elevate this thing.
08:10Good luck.
08:11Come on, Asia.
08:13Let's go, let's go.
08:14Hey, Jamie.
08:15Hi, Chef Tiffany.
08:16How are you?
08:17Good.
08:17I was about to say what you're cooking, but there's nothing in this pot yet.
08:20What are you making?
08:21I'm making a roti kanai with a Malaysian coconut curry, and then I'm going to do some rice and
08:27a pickled cucumber and pineapple salad.
08:29Wow, you've got a lot of work to do.
08:31Yeah, I do.
08:31What does, um, you said roti kanai?
08:34Yeah, roti kanai.
08:35What does that mean?
08:36It's like a flaky flatbread that we eat in Malaysia.
08:39Okay.
08:39Very popular.
08:40Usually it takes a few hours to rest and make, so.
08:43So is that a good idea to make today?
08:45In my cheat meals, I'll try to do it in an hour, so sometimes it works out.
08:47But I'll try my best for today.
08:49And so you still have to make your curry, you still have to cook your chickens, you still
08:52have cucumbers.
08:53The curry cooks really fast.
08:55It's something I've cooked a lot at home.
08:56Okay.
08:56And my dad used to make it for me before he would, like, leave for work, and he actually,
09:00like, worked at Home Depot.
09:01Oh, that's awesome.
09:02Yeah, so I feel a lot of pressure to do a good job today.
09:04Wow.
09:05There's a lot on the line, so make sure the dough has enough time to rest.
09:09I will try my best.
09:10Good luck.
09:13I'm feeling a lot of pressure just because this dish means so much to me.
09:17Oh, my gosh.
09:19I have to win this challenge for my dad, but there's so many components for me to perfect,
09:24and I'm freaking out because I have so little time to get everything done.
09:29Oh, my gosh.
09:38All right.
09:39How you doing over there, Jamie?
09:41I don't know.
09:42I literally do not know.
09:43You got it.
09:44You got it.
09:45You're feeling good?
09:46Confident?
09:46Oh, fantastic, bro.
09:47Nothing better.
09:48I've been given a red card as my advantage, which means that at the 30-minute mark, I can
09:52use it to take anyone out of the cook to bench them.
09:55That needs to cook down tremendously.
09:58Brittany could be a big contender.
10:00I can use my red card to take out what I think may be a top dish from one of
10:04the other territories,
10:05making their team more vulnerable.
10:08Let's go.
10:09Or save someone from our team, but it puts two cooks on Team Africa in a tricky situation
10:14because someone's going to be at the top and someone is going to be inevitably at the bottom.
10:17So it's making my decision tough.
10:21So today, I'm making a spice ribeye, and I'm pairing it with a piri-piri butter.
10:26For my size, I'm going to have fried plantains, fondant potatoes, and a bold sauce, of course.
10:31You know, Nigeria's all about their bold sauces and stews.
10:33We're big sports families, so we're always having events and games, and so watch parties are right up my alley.
10:39Guys, we're down to 14 minutes remaining.
10:42Come on.
10:42Let's go.
10:47Heidi.
10:48Hello, Chef.
10:48We have the brie.
10:49We have a brie.
10:50Tell me about the dish.
10:51What are we doing?
10:51I am making a New York strip steak, and I'm going to do a surf and turf.
10:56I'm going to do some scallops.
10:57Nice.
10:58A leek puree with a cauliflower and some little baby roasted potatoes.
11:02So rugby, as you know, is a big thing in South Africa.
11:04When I have 20 guys coming over, my husband's like, okay, we've got to do a brie.
11:08Wow.
11:08So you get up, and you have everything ready, and everyone's watching the World Cup.
11:11And we know how good that bloody team are.
11:13Sorry to break that.
11:14No, no.
11:15It's all good.
11:15It's all good.
11:16I love the clash between spring rocks.
11:17But you guys are good.
11:18England's got a good team as well.
11:19Scotland.
11:20Scotland.
11:20Scotland.
11:21Scotland is a better team, actually.
11:23So, elevation.
11:24How are we going to get this thing up?
11:25My sauce.
11:26So we're going to do a nice mustard, peppercorn sauce.
11:28This sounds amazing.
11:30Get them right.
11:30It could be an immunity pin dish.
11:33Okay.
11:33Think about it.
11:34I'm on it.
11:35Thank you, Chef.
11:37Hey, Julia.
11:38What are you making?
11:38Hi, Joe.
11:39I am making seared scallops with a grilled eggplant puree and a fennel salad.
11:44Okay.
11:45You've got to be careful to get them cooked through, but not overcooked them.
11:47And you want a nice caramelization on the scallops.
11:50Yes, perfect.
11:50This is a pretty elevated dish for a watch party.
11:52When I was playing soccer, I played soccer at Illinois.
11:55Mm-hmm.
11:55My family, they would have watch parties and they would always send me pictures of whatever
11:59they were eating and they'd be eating a lot of lobster, fish, scallops.
12:02Seared scallop.
12:03Do you think that's a good strategy?
12:04Will it distinguish you?
12:04I think it's very hard to sear scallops and I think high risk, high reward.
12:09Good luck.
12:11Hey, Takaya.
12:12Hi, Chef.
12:12How are you today?
12:13I'm good.
12:14What you got here?
12:15So I have a coconut rice, Jamaican Escovish fish, and vegetable.
12:19What's vegetable?
12:20Um, sweet, savory dough that we make in Jamaica.
12:24It's made with flour, cornmeal.
12:27You sound like a hush puppy.
12:28Almost.
12:29We call it vegetable.
12:31Is this something that you would normally have at like a watch party or are you kind
12:36of pushing the envelope here?
12:37I think in Caribbean households, especially a Jamaican household, fish is just one of those
12:41dishes that we have.
12:42All right.
12:43I want you to check the pepper.
12:45Okay.
12:46I taste the spice, but it does feel like you're missing something else in there.
12:49Okay.
12:50But adjust your flavor.
12:51Okay.
12:51Perfect.
12:52Good luck, Sakaya.
12:53Just five minutes till halftime.
12:56Five minutes left.
12:57Somebody is getting that red card.
12:59Oh, Mr. Rastner.
13:03I forget that and I'm scared.
13:06Wow.
13:06Rita from Team Africa is in trouble.
13:09Okay.
13:09Um, so she's doing a filet mignon and it's not even cooked yet.
13:12So, yeah, I'm nervous.
13:14Oh, my.
13:17Rita, how are you cooking that steak?
13:18Me don't rest.
13:19In the pan?
13:20Yeah.
13:20Is it gonna go in the oven?
13:21No.
13:21Okay.
13:22Just watch the time.
13:23You're gonna need to let that rest.
13:24Yeah, I'm gonna stop cooking it right now.
13:26Oh, .
13:27Rita looks stressed.
13:28We're getting closer to halftime and it's actually kind of an intense experience.
13:32I'm still not entirely sure which strategy I'm going to use.
13:37Asia Pacific, their team is fully intact.
13:39There's five of them.
13:40And I could potentially take out one of their top cooks.
13:44Ooh, smells good.
13:47The Americas also has some really strong cooks.
13:50I could bench someone and potentially weaken their territory.
13:53A little bit more.
13:57On the other hand, Europe tonight, they're giving enough hectic energy on their own.
14:03And I think that that will work out itself.
14:05Hey, what the hell's this?
14:06Come on, yo.
14:07Nico, you good?
14:08Yeah, I'm all right.
14:09He's gotta cook the steak now.
14:11She's in my life.
14:12Oh, my God.
14:13What am I doing?
14:14What am I doing?
14:17Five, four, three, two, one.
14:22Stop the clock.
14:23All of you, hands up.
14:25It's halftime, guys.
14:26Dave, make your way down.
14:30Please.
14:31That is for you.
14:33Dave, it's time for you to use your red card.
14:37Off you go.
14:38Yes.
14:43Oh, my God.
14:47Wow.
14:54Dave, it's time for you to use your red card.
14:58Off you go.
14:59Yes.
15:03I don't know what Dave's plan is, but I hope that he doesn't take away one of our top dishes.
15:17Oh, my God.
15:19Oh, my God.
15:20I want that immunity pin so badly.
15:23I'm just looking down.
15:24Please don't pick me.
15:25Please don't please.
15:26Please, please, please don't pick me.
15:29Are you good, Basha?
15:32You got this.
15:33Okay.
15:34Wow, he's meddling.
15:35Oh, my God.
15:37Wow.
15:40Rita, I'm coming for you.
15:42Red card, benched.
15:45He's saving her.
15:47Rita.
15:48His own team.
15:49He's saving her.
15:51Wow.
15:52Come in with me.
15:53You're safe.
15:53Okay, restart the clock.
15:55Right, the second half is underway.
15:57Let's go.
15:5830 minutes remaining.
15:59Let's go.
16:01Come on, we're safe.
16:02I got you.
16:04Dave's decision, it sucks because there's only two people cooking in Team Africa tonight.
16:09So that just means automatically somebody's going to be in the top and somebody's going
16:12to be in the bottom.
16:13But I'm not going to let it get into my head.
16:15I'm going to lock in and get top dish.
16:17No.
16:20It's not an easy decision.
16:21I was so stressed about it.
16:23Like, I can see it in your face.
16:25I don't understand why Dave used the red card on me.
16:28I'm grateful that I did it because I'm safe and I'm going to, you know, get to cook another
16:32day.
16:32Thank you very much.
16:3625 minutes remaining.
16:38Come on, guys.
16:38Let's go.
16:39Let's go.
16:39Let's go.
16:40All right.
16:43No.
16:44How are those plantains?
16:45Are they crisping up?
16:46Oh, they're getting there.
16:48I don't think anyone from our team is going to go home.
16:51Do you?
16:51I don't think so.
16:53I really feel like by giving Rita the red card, I'm preserving Team Africa because I
16:58knew that she was really struggling.
16:59Heidi, how are you feeling?
17:01I'm feeling good.
17:01How are you doing?
17:02I'm good.
17:03My decision puts both Peter and Heidi in a tricky situation, but I think they are both
17:07strong cooks.
17:08I don't think either of them are going home tonight.
17:10We do the best we can.
17:11We will be I.
17:14Dude, skewering these things is like the most painstaking process ever.
17:19Hello.
17:20All right, Nico.
17:21What do you got?
17:21Ciao, Joe.
17:22I'm making chicken skewers.
17:23I'm going to grill them and then make a peperonata on the bottom and some polenta.
17:27This is kind of classic Northern Italian dish.
17:29So you have to be careful because this is very small pieces of chicken.
17:32You think you have the right balance between fat and chicken so that you can get the fat
17:36crispy and the chicken not overcooked?
17:38Hopefully the chicken thighs take longer to cook.
17:40Okay.
17:40So it renders.
17:41I mean, you need that fat.
17:42Yes, Chef.
17:43It's not going to be dry, but just get a little bounce.
17:45Okay.
17:45Sounds good.
17:46Oh, I'm so lost.
17:49Woo!
17:52Oh, my God.
17:53Daniel.
17:54What's up, Gordon?
17:54Tell me about the dish first.
17:55What are you doing?
17:56Yeah, so I'm going to do an orange glazed chicken, and that's going to go with a chili fried
17:59eggplant.
18:00I love to make chicken wings.
18:01It's one of my favorite foods of all time.
18:02If you're going to give us a chicken wing on a night like tonight, it needs to be exceptional,
18:05It will be exceptional, Chef.
18:06Let's go, bud.
18:08Let's go.
18:12There we go.
18:14Oh, my gosh.
18:15How are you?
18:16Hey, Maria.
18:17Hello.
18:17How are you, Chef?
18:18I'm good.
18:19You look a little stressed.
18:20You all right?
18:22A little bit.
18:23Okay.
18:23What are you making?
18:23I'm making flank steaks also.
18:26I'm serving over mashed potatoes.
18:28The only thing I'm concerned is like...
18:31The texture or the...
18:32The texture.
18:32Is it supposed to be this thin?
18:33I want it to be thin, like, so I can spread around the plate.
18:38Okay.
18:38That's different.
18:40Yeah.
18:41I want it a little bit thicker than this.
18:44Make sure that it's where you want it to be.
18:46Yeah.
18:47Okay.
18:47Okay.
18:48Here, your meat.
18:49What's the temp you're going for?
18:50Medium to medium rare, I'm hoping.
18:53Did you temp?
18:53I just eyeballed.
18:54Okay.
18:55I just did it eight minutes.
18:56The longest time I've been cooking this way, but I know I need to...
18:59Well, we're in MasterChef Kitchen.
19:00I need to check.
19:00You're not at home.
19:01You're not cooking with your stoves and your ovens, and you just want to make sure it's
19:05where you want it to be.
19:06Yes.
19:06Okay, good luck.
19:06Absolutely.
19:07Thank you, Maria.
19:08Thank you very much.
19:12It's ready.
19:13Oh, my God.
19:15What happened?
19:18Seven minutes remaining.
19:20Guys, come on.
19:23Very good.
19:24Your meat should be seared, resting, and start thinking about the execution.
19:31Nico, why are you laughing?
19:33Because I'm not there yet, Chef.
19:34Come on, you've got this.
19:36So Nico is doing rosticini from the region of Abruzzo.
19:39It's basically a skewer with the thigh meat of chicken, and he puts it into, disperses it,
19:44a piece of chicken fat, a piece of meat, on the skewer.
19:48Alley, there we go.
19:49But the worrying thing is, he's cut the thigh into these tiny little morsels, so it's going
19:53to overcook.
19:54Yeah, that's what he's doing.
19:57Guys, there's only a few minutes left to go, and Jamie is still cooking that rosti.
20:01Oh, boy.
20:02Seriously, that's enough to suck.
20:05So Maria from Team Americas has this dish where she's using flank steak, but one, when I asked
20:11her, how does she cook the flank steak, she says, I just cook it, I don't temp it.
20:15The other thing is, the potatoes are done in a blender.
20:18Oh, no.
20:18And we all know what you're going to get.
20:21Gloopy.
20:24Guys, two minutes to go.
20:25Let's go and start plating.
20:26Haiti, time to start plating.
20:28Yes, sir.
20:28Come on, Africa.
20:29It's up to the two of you down there.
20:31Come on, get it on the plate.
20:33Oh, my gosh.
20:38Come on, Asia Pacific.
20:3960 seconds to go.
20:41Come on, guys.
20:42Let's go.
20:43I'm always so shaky during this porridge.
20:45Quick, come on, guys.
20:46Nice.
20:47Let's go.
20:48Please, let's go.
20:49Five, four, three, two, one.
20:53Stop, hands in the air.
20:59Let's go, Africa.
21:00Let's go.
21:02Yeah, buddy.
21:04Oh, I mean, how am I competing with this?
21:07Yours looks beautiful.
21:08No competing.
21:10Do you think either of their dishes are going to be strong enough for the immunity pin?
21:15Mm-mm.
21:15Oh-mm.
21:17Ay-yi-yi.
21:18Not how I expected, but it's OK.
21:21Julia, I wanted to serve this so bad, but I was like, you know what?
21:25How is it?
21:26The cook is perfect.
21:27What I care about right now is I'm not the worst dish.
21:30That's what I'm praying.
21:30No, no.
21:31That's all I'm praying.
21:32That's what I think I'm lying to, so.
21:35We're finished.
21:36Come on, double up.
21:37Good job.
21:39I've definitely made this dish better.
21:40I just know, like, the level I could be at.
21:47This dish just means a lot to me, and I want to do a good job.
21:51Home Depot is really close to my heart, because my dad worked there for my whole life.
21:57And he worked so hard.
21:58So, I just wanted it to be perfect.
22:02You're OK.
22:03You're OK.
22:09Right, all of you, well done.
22:11Let's see whose dishes are the real party heroes, and whose dishes needed a little bit more help.
22:19Let's go.
22:23Mmm.
22:27Hello, chef.
22:28Hello, Brittany.
22:29All right.
22:30So, you did a lobster, correct?
22:32Yes.
22:32Well, lobster is a tricky protein.
22:34If you nailed it right, it could be good.
22:36Yes.
22:40Hello, Maria.
22:41Hello.
22:41Was that the temp you were looking for with your steak?
22:44Yes.
22:44Medium, rare to medium.
22:46I wasn't really happy with the way the mashed potato came out.
22:50I want a creamier, but not as thin.
22:54Got it.
22:56All right, Takaya, did this work out the way you wanted it?
22:59Um, yes, I feel like it did.
23:02Okay.
23:04All right.
23:07Hello, chefs.
23:08Heidi.
23:09Yes, sir.
23:10The dish, is that what you wanted at the end, presentation-wise?
23:12Yes, it is.
23:13I am nervous because there's only two of us for Team Africa, so it's going to be a battle to
23:19see who's at the top and who's at the bottom.
23:21All right, Peter.
23:22Joe.
23:22Well, that's a big hunk of meat you put on the plate.
23:24What kind of a temperature are you hoping for?
23:26Medium, rare.
23:27Very interesting.
23:31Hey, Akatha.
23:31Hi.
23:32Is this how you wanted this to look for presentation?
23:35Yes.
23:37I'm looking down.
23:38I'm seeing my dish.
23:39It's not my strongest cook, for sure, but I'm looking around.
23:41I'm seeing dishes that are way worse than mine.
23:43The rest of Europe looks pretty bad, so hopefully that's enough to get me through.
23:47There's two skewers?
23:48Yeah, I...
23:49There's three of us.
23:50Yeah, I wanted to do three, and then I left one in the pan too long.
23:58Hey, Daniel.
23:59So we got some wings.
24:00Mm-hmm.
24:00I think you turned out well.
24:05Jamie, so you did your pan bread technique.
24:08Yes.
24:09And this is your curry.
24:11Yeah.
24:11I added some, like, curry, turmeric, shallots, onion.
24:16Okay.
24:23Some great dishes.
24:25Yeah.
24:25Really good dishes.
24:27It's fantastic.
24:29Some very strange plating.
24:30I think when they're trying to elevate, they didn't know where to go with that.
24:35We good?
24:36Shall we?
24:36Yeah.
24:38Okay.
24:40Let's begin with the top dishes from each territory, shall we?
24:44Jamie from Team Asia Pacific.
24:46Please step forward.
24:52Jamie.
24:53Jamie.
24:55I'm so surprised, and I'm so happy and proud of myself.
24:59I cannot believe that the judges think that my dish is a top dish.
25:04I made a roti kanai with Malaysian curry, coconut rice, and cucumber and pineapple salad.
25:11When I saw Home Depot and Watch Party, I thought of the big gatherings my dad would throw with my
25:16family.
25:17It looks beautiful.
25:18Jamie, what I'm most impressed with is, traditionally, that takes hours to make.
25:21The fact that you had the confidence to attempt it tonight.
25:25I'm just happy for you.
25:26Thank you, chef.
25:27Shall we?
25:27Yes.
25:28Nice.
25:31Mmm.
25:36Wow.
25:37Curry, delicious.
25:38It's fragrant.
25:39It's warm.
25:40It's sour.
25:41It's everything you want.
25:42I mean, it feels like you've been making it for the last six hours.
25:44Well done.
25:45The key for me here is the pineapple.
25:48You kind of get a bite of the mint with the pineapple and the curry, and it all goes so
25:53nicely together.
25:54Beautiful roti.
25:55Spot on.
25:56Very nice.
25:57It's a perfect watch party.
25:58The three of us watching you cook an excellent dish.
26:01Thank you, Joe.
26:02Good job.
26:04Woo!
26:05Go, Jamie!
26:06Wow.
26:07Delicious.
26:07Yeah.
26:08Really good to eat.
26:10Okay.
26:11The top dish from Europe.
26:13Please come forward.
26:16Julia.
26:17Julia.
26:18I knew it, girl.
26:21I got a top dish for Team Europe.
26:23It's my first time up there.
26:24I'm feeling so excited.
26:27So today I made pan-seared scallops, eggplant puree, fennel salad, and a lemon caper sauce.
26:35Definitely not something I've had at a watch party, but I'm not mad if it ever shows up.
26:39This looks beautiful.
26:41The sear of the scallops looks great.
26:43Let's try it.
26:43All right.
26:47Perfect.
26:57Wow.
26:58This is a very good dish, Julia.
27:01It is delicious, the caper sauce.
27:03I want more of that.
27:05Good job.
27:05Thank you, chef.
27:06The idea of roasting or almost caramelizing eggplant and then making a puree is very unusual, but it's very well
27:14done.
27:14Excellent dish.
27:15Good job.
27:16Good job.
27:17Yeah.
27:17We're looking for the best dish of the night, and that is definitely up there.
27:20Well done.
27:20Good job.
27:23Yeah.
27:25Oh, I'm sweating.
27:27I'm going to be sweating.
27:29Now, Team Africa only has two cooks eligible since Rita got the red card.
27:35So, please come forward, Heidi.
27:42Obviously, I feel great.
27:43It feels good to be back up here.
27:46But part of me obviously doesn't feel great because I know that means Peter's dish is going to be on
27:51the bottom.
27:52But if I get that immunity pen, I keep Peter safe.
27:55Today, I made for you a big New York strip steak with a creamy pepper sauce, seared scallops, cauliflower, leek
28:01puree, and some roasted potatoes.
28:03It looks delicious.
28:04Listen, you cook with poise.
28:06There's no two ways about that.
28:07It looks so good.
28:08Thank you, chef.
28:09Shall we?
28:16Heidi, steak is cooked beautifully.
28:18Puree is delicious.
28:20Sauce, nice.
28:21Scallops, 30 seconds over.
28:22Cooked.
28:22Just be careful of that.
28:23But it is a well-rounded dish.
28:27Heidi, you do so much work.
28:28The puree is silky.
28:30I think this is a really nice play on a surf and turf.
28:32Thank you, Chef Tiffany.
28:33This is the kind of dish that at least I would go through and I would literally lick the plate
28:39with a piece of bread at the end because I really liked it.
28:42Thank you, Joe.
28:43I appreciate that.
28:44Good job.
28:46Hi, girl.
28:48Heidi.
28:50She's good.
28:51She's really good.
28:53Right.
28:54To wrap things up, we have the top dish from the Americas.
28:58Please step forward to Kaya.
29:03All right.
29:05Good job.
29:06Good job.
29:06I haven't had a top dish since the very first challenge, so to be back up there, it's an amazing
29:12feeling.
29:13Kaya, describe the dish, please.
29:15I made a escovitch fish with festival and coconut cream rice.
29:19Wow.
29:19It looks so inviting.
29:21Great seal on the snapper.
29:22It really is elevated.
29:24Thank you, Chef.
29:24Shall we?
29:25Let's do it.
29:28Let's do it.
29:34Kaya, fish is cooked beautifully.
29:36It's listening.
29:36It's crispy on the outside.
29:38Be careful for the textures of your fried element.
29:40The festival needs some more moisture in there, some more liquid in there.
29:43But it's good.
29:44We can taste how much it means to you because it is delicious.
29:47Yeah.
29:47Thank you, Chef.
29:48I love the fish.
29:49Skin crispy, seasoned well, and the rice itself.
29:53It has beautiful flavor.
29:54Thank you, Chef.
29:55I love the spice and all these contrasts of flavors and textures on my palate.
30:01So, great job.
30:02Thank you, Chef.
30:03Thank you, Chef.
30:04Thank you, Chef.
30:04Let's go.
30:05Woo!
30:07Come on now.
30:09Ladies, please give us a moment.
30:12Four amazing dishes.
30:14Yeah.
30:15I think it's the tightest so far.
30:17Yeah.
30:17That's good.
30:18Level's very high.
30:19Oh, my gosh.
30:19It's so crazy.
30:22Any greens?
30:23Yeah.
30:26Jamie, Julia, Hailey, and Takaya.
30:28Well done.
30:28The good news is that all four of you are safe from elimination.
30:32Congratulations.
30:33Thank you, Chef.
30:34Woo!
30:36Now, Joe, Tiffany, and myself feel that the best dish of the night
30:39was cooked by...
30:53The best dish of the night
30:54was cooked by...
31:03Jamie.
31:04Jamie.
31:04Oh!
31:06I cannot believe it was.
31:11You get the immunity pin.
31:13Woo!
31:14Woo!
31:15Plus the $2,500 gift card.
31:19Oh, my God!
31:20Oh, my God!
31:20Oh, my God!
31:22So, you and your father can go shopping at Home Depot.
31:27Yeah!
31:27Oh!
31:27How cool is that?
31:29I'm really proud of myself for the first time in a while.
31:32Amazing.
31:33Yeah.
31:33Come here.
31:35Good job, Jamie.
31:37Well done.
31:38Really well done.
31:39Congratulations.
31:40Thank you, sir.
31:40Right, ladies, head back to the stations.
31:42Jamie, head on up into the balcony
31:44and take the rest of the team, Asia-Pacific.
31:47Let's go.
31:49Wow.
31:50Asia-Pacific, again, saved all five.
31:52To win on a night where I'm honoring my parents
31:54for all their hard work
31:56and to get the $2,500 from Home Depot,
31:58it's incredible.
31:59I'm confident that I made my mom and dad proud tonight.
32:02Asia-Pacific, that is the second win of the season.
32:06Good job.
32:07Now, to the bottom dishes of the night.
32:11The bottom dish from Teen Europe tonight.
32:15Please step forward.
32:18Nico.
32:21Oh, my God, I got to say.
32:24That's brutal.
32:25It's extremely embarrassing
32:26to be in the bottom three times in a row,
32:28but tonight, my heart is on my plate,
32:30and I'm really hoping that they notice that
32:32because I'm not ready to go home.
32:33So, I've made chicken skewers
32:36with a pepperonata base and polenta.
32:39It looks like, um,
32:42a watch party where the budget was real tight.
32:45Oh, God.
32:46If I'm coming to have some skewers, I want more.
32:50It looks like someone's already taken a bite, right?
32:53Yeah.
32:54That's one.
32:55And trust me, I am not on a diet.
32:58Well, that's not happening, is it?
33:00There must be 30 grams of chicken on that whole plate.
33:03It's nothing.
33:13Nico, first of all,
33:14the actual chicken skin is nice and crispy.
33:15It's delicious.
33:16I love that fat.
33:17But the problem you've got here
33:18is you've cut the chicken so small,
33:19it's actually dried out.
33:20Why did he do that?
33:22The idea here works.
33:24You just need to execute it better.
33:26If you're going to put polenta on a plate,
33:28like, let it sing.
33:29Let's have some flavor.
33:30I think, Nico, this dish is emblematic
33:33of what we've seen from you in this kitchen.
33:35Like, moments of brilliance
33:37surrounded by lack of technique.
33:39Right.
33:41The pepperonata is textbook.
33:43That's a difficult thing to do.
33:44But then you're putting on pieces of chicken this big.
33:47Yeah.
33:47The main ingredient that's lacking in this dish
33:50is your mind.
33:51Yeah.
33:53Oh, my God.
33:54Thank you, Nico.
34:00Okay, the bottom dish for Team Africa.
34:03You know who you are.
34:04I'm a floor, Peter.
34:07I'm in the bottom by default,
34:08and it is so frustrating.
34:10Although I'm confident in my dish,
34:12once you're in the bottom,
34:13there's no room for error.
34:14If there was ever a time
34:16to have the perfect cook of my steak,
34:17it's right now.
34:19Today I have a Piri Piri spiced ribeye,
34:21final potatoes,
34:23plantain chips,
34:24and the Bucca stew to dip it in.
34:25For me, a watch party always has a protein,
34:27and it's always got chips and dips.
34:29Let's deal with the elephant in the room.
34:30You are here by default.
34:31You understand?
34:32Yes, Chef.
34:33Get your head up.
34:33Dish doesn't look bad.
34:34It looks good.
34:36But if it is
34:37the worst-tasting dish tonight,
34:39and if that steak is undercooked,
34:42it could send you home.
34:43Yes, Chef.
34:46Shall we?
34:47Yep.
34:48The temperature?
34:49Medium rare, Chef.
34:50Medium rare.
34:51Let's find out, shall we?
35:07Peter, the temperature?
35:08Medium rare, Chef.
35:10Medium rare.
35:11Let's find out, shall we?
35:15That is a medium rare.
35:17Perfect.
35:28First of all,
35:29steak's cooked beautifully.
35:30And the sauce is spicy
35:33and everything you want.
35:34This is a really good dish.
35:35Thanks, Chef.
35:36The sauce itself,
35:37the chips and the dip,
35:39it's just fun.
35:40For me,
35:41for you to be here
35:42with this dish
35:42doesn't quite feel right,
35:44but it is what it is.
35:45Yes, Chef.
35:46This dish
35:47would have never been
35:48in the bottom three.
35:51Thank you, judges.
35:54Thank you, Peter.
35:56As for the bottom dish
35:58from Team America's,
36:00please come forward.
36:01Maria.
36:03What?
36:05I feel really upset right now
36:07because I know
36:08I can do better.
36:09This dish is not even
36:10something that I would serve
36:12to my family at home,
36:14and this is so embarrassing
36:15right now.
36:15This is a flank steak
36:17served with a vinaigrette
36:19Brazilian salad,
36:20turmeric, mushrooms,
36:21and mashed potatoes.
36:23Maria, it looks sad.
36:25It looks like it was rushed,
36:27it's unfinished,
36:28and it's just so unlike you.
36:30I'm so sorry.
36:31Shall we?
36:39Oh, Maria.
36:41Oh, dear.
36:42The salsa is good.
36:44The flank steak, sadly,
36:46is overcooked,
36:47and honestly,
36:48that mashed potato
36:49is like my granddad's
36:50wallpaper glue.
36:52I don't say this lightly,
36:54but I'm in shock.
36:55I'm sorry.
36:56I'm disappointed in myself,
36:57100%.
36:58The salad is tasty.
36:59The mushrooms,
37:00they have some flavor,
37:02but you really didn't
37:03lean into the challenge today.
37:06Apologize.
37:07This would be
37:08a great dish
37:09for me to eat
37:10if I was in
37:11a Brazilian hospital.
37:14Thank you, Maria.
37:16I'm the hush.
37:19I'm so glad.
37:23Niko, Peter,
37:23and Maria,
37:24excuse us, please.
37:27We're all in the room.
37:29Oh, boy.
37:31Elevated watch party.
37:32That was tonight's task.
37:34From Team Africa,
37:35Peter.
37:36He wouldn't have been
37:36in the bottom three,
37:37I don't think.
37:38No.
37:38for not that technicality.
37:40Smart move.
37:41Dave saving Rita.
37:42Maria, I'm shocked.
37:44I mean,
37:44the fact that she
37:45knew the challenge
37:46that it needed
37:46to be elevated
37:47and still served
37:49a sort of
37:49school plate-looking food.
37:52I think she's getting
37:52in her head.
37:53At Niko.
37:54Oh, my God.
37:55There were just
37:56basics and techniques
37:57that he just
37:58continues to
37:59miss the mark on.
38:00I can't take this
38:01out of there.
38:03I feel like
38:04it might be Maria.
38:06But Niko's also
38:06been at the bottom
38:07two times already.
38:10We're to grants?
38:10Yes.
38:11Shall we?
38:11Let's go.
38:19Niko, Peter, Maria,
38:21I'm going to
38:21cut to the chase.
38:24Peter, step forward.
38:27All three of us
38:28agree unanimously
38:29you did not
38:30cook the worst dish.
38:31So you are
38:32safe from elimination.
38:33Please head back
38:34to your station.
38:34Thank you, chef.
38:41Niko.
38:42Maria, unfortunately
38:43for one of you,
38:44this is the end
38:45of your MasterChef
38:46journey.
38:49The individual
38:50leaving the competition
38:51tonight, sadly,
38:54is...
38:56Niko.
38:57Oh, my God.
38:58Oh, my God.
39:01Maria, say goodbye
39:03to Niko
39:04and head back
39:05to your bench, please.
39:11Niko, listen,
39:13young man,
39:13you came into
39:13this competition,
39:14you blew us all
39:14away.
39:15But, you know,
39:16I'll be honest,
39:16I think being the
39:17youngest in the
39:17competition is a
39:18big issue in terms
39:19of your experience.
39:21However,
39:22clearly born to cook,
39:23now put your head
39:24down and continue
39:25learning.
39:26I kind of came
39:26into this with,
39:27like, this grandiose
39:28attitude.
39:28I feel like you
39:28guys could tell,
39:29too.
39:29But it's been,
39:30like, one of the
39:31most not only fun,
39:32but also humbling
39:33experiences I've ever
39:34had.
39:35Come and say goodbye.
39:37I'm definitely
39:37disappointed.
39:38I really came in
39:38thinking, or not even
39:40thinking, like,
39:40knowing I was going
39:41to win this whole
39:41thing.
39:41But this competition
39:42ended up being a lot
39:43harder than I thought
39:43it was going to be.
39:44Look out for yourself.
39:45Coming up short
39:45tonight makes me feel
39:46quite disappointed in
39:47myself.
39:47Give it up for Niko,
39:48everybody.
39:48Come on.
39:54The Niko that came
39:55in this competition
39:56and the Niko leaving
39:57is definitely not the
39:58same, that's for sure.
39:59I feel like I've
40:00grown a little bit.
40:01Obviously, it's a letdown
40:02to not win, but I'm
40:04still going to pursue
40:04my food dream.
40:05So I'm leaving today
40:06super excited for what
40:07the future holds.
40:07Come on, Niko!
40:09Oh, Niko!
40:14Right now, the
40:15MasterChef Kitchen is
40:16going to take a timeout
40:17for the FIFA World Cup.
40:19That is such a long
40:20time.
40:21But after the final
40:22whistle is blown, the
40:23MasterChef Global
40:24Gauntlet really gets
40:26thrown down.
40:27This restaurant is in
40:28your hands.
40:28Time for people to go
40:29home.
40:30This is going to be
40:30insane.
40:32As the remaining
40:33home cooks battle
40:34brand new challenges.
40:35That's right, phones
40:36and tablets.
40:37Tonight, we go viral.
40:38Wheel of Fusion!
40:41Cook for VIP guests.
40:43Nickton, you're burning!
40:46Oh, he doesn't like that
40:47at all.
40:48This is a royal wedding.
40:50Oh, my God!
40:52You burned them.
40:52Yes, Chef.
40:53That's f***.
40:54Depends on fire.
40:55And face the ultimate
40:57MasterChef gauntlets.
40:58That is not all you have
40:59to face tonight.
41:00You gotta get through me,
41:01baby!
41:01You get behind, you may not
41:02be able to catch up.
41:03Uh-oh.
41:04F***.
41:04The tag team!
41:05Switch!
41:06That's enough.
41:07Go, that's enough.
41:07I don't give a f***.
41:08Just slice one.
41:09Yay, the wall!
41:11Lasha, how are we looking?
41:12What?
41:13Get it on a plate!
41:14No, I'm not plating yet!
41:16on their mission to become America's next MasterChef.
41:20I am shocked that you made this.
41:22It's kind of incredible.
41:23Thank you, Chef.
41:24Showstopper.
41:25Thank you, Chef.
41:26You're cooking like a pro and shining like a star.
41:29Well done.
41:31MasterChef returns after the FIFA World Cup.
41:34Don't miss it.
41:35The champion of the global gauntlet.
41:39Congratulations goes to...
41:43The floor semifinals.
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