- 2 days ago
Category
📺
TVTranscript
00:06Last time on MasterChef Canada.
00:09I love rice. I'm really excited to work with that.
00:11It's MasterChef Canada champion, Veronica Wu!
00:15You are awesome.
00:17I would eat that every day. That is so tasty.
00:19Jay, you've won the first $5,000 CIBC boost.
00:24But that's not all. The four of you have earned the chance
00:27to win a game-changing advantage in the next challenge.
00:32No, I'm not serving you.
00:34It's burning.
00:35It's really simple.
00:38Rebecca.
00:47You!
00:49Wow.
00:51Another day.
00:52Come on, guys. Let's go.
00:54I'm walking into this kitchen already a winner for last week.
00:57I won 5K. Make it rain.
01:00But I need that advantage.
01:01First time on the balcony.
01:03Oh, my goodness. Look at you guys.
01:06I'm sitting out in this first competition
01:08because I didn't perform last challenge.
01:10This is the first time I've been up on the gallery
01:12and it's probably the only time I don't want to be up here.
01:16You like the view?
01:17Hey!
01:19I'm going to go a thousand percent today for an advantage
01:23and it's going to be just, like, game on, Geraldine.
01:25Welcome back, home cooks.
01:31You are all only one win away from cracking the top ten.
01:35So today, you've got double the trouble.
01:39Because you're about to face two challenges
01:41that elevate the everyday.
01:43Last time you worked with Rice
01:45and the four of you delivered.
01:47And that earned you a shot at a game-changing advantage.
01:51So you are going to throw down first.
01:53And then all of you will have to cook in a second challenge
01:57where at least one of you will be going home.
02:01You four are cooking to win the immunity pin.
02:06Oh!
02:08Okay.
02:09Okay.
02:10I want to win this immunity pin so badly
02:12because I want to take some big swings
02:13and also be safe from anything that might happen.
02:16Bring it, bring it.
02:17I wanted that so badly.
02:19That's a game-changer for them
02:21and a missed opportunity for me.
02:24It is the most powerful advantage
02:27in the MasterChef Canada kitchen.
02:28Giving the person who wears it
02:30the ability to remove themselves from a challenge.
02:33You could just turn that immunity pin in
02:35and be safe and move on.
02:36It's like a get-out-of-jail-free card.
02:39To win this pin,
02:40you'll have to edge out your competition
02:42by making us a sandwich.
02:48But not just any old sandwich.
02:50It has to be the most innovative sandwich
02:52that's ever hit the MasterChef Canada kitchen.
02:55No pressure.
02:57These judges have had a bajillion sandwiches in their lives,
03:00so how am I going to make my sandwich
03:02possibly stand out?
03:04Oh, and you better make it fast
03:06because you've only got 20 minutes.
03:08What?
03:1120 minutes?
03:13This is, like, unrealistic.
03:15The pantry is open
03:16and has everything you need
03:18to make a super sandwich.
03:19And your time starts now.
03:24Yes!
03:25Oh, here we go.
03:26Harley's going to the fridge.
03:27Sorry, sorry, sorry, sorry, sorry.
03:28Whoa, whoa, whoa, whoa, whoa.
03:30Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.
03:31Okay.
03:32Onions, tomatoes.
03:35The theme for the day is elevating the everyday.
03:38So what are you bringing to the table
03:40if you're going to make a sandwich?
03:41Butter and thyme.
03:43Honestly, I think the sandwich is such a great vehicle
03:45because you can kind of put anything
03:46between two pieces of bread.
03:48So hopefully we aren't just seeing a PB&J today.
03:51How the hell am I going to make this fancy?
03:54You got this, Harley.
03:56I'm trying to come into this challenge
03:57relying on some of the flavors that I've been using.
03:59I'm making a Filipino take on a beef dip sandwich.
04:03I'm trying to bring some lightness into it
04:04by pickling some carrots in calamansi juice.
04:07Calamansi is a citrus that is native to the Philippines.
04:11Just trying to let my personality shine.
04:13Just got to build flavors here.
04:14Let's go!
04:16Don't forget your bread.
04:17Oh, shoot.
04:17Bread!
04:19Run, run, run.
04:20Yay!
04:21Look at him go.
04:22Woo!
04:23Woo!
04:25Okay, what do I need to start first?
04:27Okay, this halloumi is looking good.
04:29Wait, does Jason not have bread?
04:31Got a very interesting and conceptual sandwich going on.
04:35So we're doing a grilled cheese
04:37and we're going to grill halloumi on the outside
04:39as the bread element
04:41and then roll some phyllo
04:43a little bit inspired by a baklava
04:45with these walnuts and pistachios inside the grilled halloumi.
04:50This sandwich is risky.
04:52Oh, is he using the cheese as a bun?
04:55I don't know if that's comfortable to eat with your hands.
04:59An immunity pin is up for grabs here,
05:01so the cook has to be bold,
05:03which is what I'm taking with this.
05:04A grilled cheese like you've never had it or seen it before.
05:0814 minutes left, people.
05:1014!
05:11Oh, my God.
05:12I think bread selection is going to play more of a role
05:15than we imagined.
05:16Mm.
05:17A sandwich needs to have enough structure so that it holds,
05:20but not so little that it just disintegrates on us.
05:23The bread really plays with whatever's going on on the inside.
05:25I am making an aji de gallina stack,
05:28so aji de gallina is a soup from Peru.
05:31I'm doing a little bit of a take on that.
05:33So I'm cooking my chicken in aji amarillo
05:35with garlic, ginger, and schmaltz,
05:37and then I'm going to toast my bread with the schmaltz,
05:40add on some queso fresco,
05:41and then stack it really nicely
05:42with a little bit of, like, a lightly pickled tomato.
05:45The key to elevating my sandwich is that each layer
05:48is giving you flavor individually,
05:50but together it's building a story.
05:53I need this immunity pin,
05:54because also, like, I need to show everybody
05:55that I am a competitor.
05:56I'm just worried about Jay's chicken.
05:58Yeah, I might sog up his bread.
06:02Okay.
06:03Got to get this pickled carrot situation going.
06:07Salt it up.
06:08I need to be able to get these guys out of here.
06:11Geraldine, what are you frying?
06:12Mozzarella to make it nice and crispy.
06:14Oh!
06:15Yeah!
06:16I'm making a caprese fried chicken sandwich.
06:20I'm elevating this sandwich
06:22by using harissa spices on the chicken,
06:25deep frying my mozzarella,
06:27and making sure that the caramelized onions
06:30are glazed with balsamic.
06:32Ah!
06:32That's what I was supposed to do.
06:34Caramelized onions.
06:36Home cooks, you have five minutes left.
06:39Okay, let's get this to going.
06:41Let's see if I can get this done.
06:43Geraldine is trying to caramelize onions,
06:45which is kind of wild.
06:46You need a lot more time.
06:48I should have had these done in the beginning of my cook.
06:51I just hope that that is...
06:54Let's try that out.
06:55I am in trouble.
06:57We got time.
06:58We got time.
06:58We totally have time.
06:59I say as I lie to myself.
07:01Where's his protein?
07:02Oh, the steak.
07:03He's making, I think, like a beef dip sandwich.
07:06Oh, a French dip.
07:07To save time, I'm trying to cut the beef as thin as possible
07:11and then just really sear it really quick.
07:14Harley should definitely make sure that his beef is, like,
07:17really juicy yet to a little bit crispy.
07:19There's enough beef yet.
07:20We're going to go with the rest.
07:22One minute!
07:23One minute!
07:24One minute left!
07:25Oh, gosh. Oh, gosh. Okay.
07:26Oh, my God.
07:27Where did the frickin' time go?
07:29Oh, Jake, that looks like a sandwich.
07:31I think it needs, like, maybe like a pickle or a pepper on top.
07:34Oh, pepperoncini!
07:36Pepperoncini!
07:37Come on, come on, come on, come on, come on.
07:38Tomato, tomato, tomato.
07:41Crispy and crackly.
07:44Jason is a sandwich.
07:45Jason is the first one to present us his sandwich.
07:48Geraldine, you got this!
07:50Go, mama!
07:50Come on, Harley!
07:51Ow, ow.
07:52Harley, get it moving!
07:54Yes!
07:5415 seconds left!
07:55Come on, Geraldine!
07:56Get your sandwich on the blacktop!
07:58Where's the toothpick?
07:59Seven, six, five, four, three, two, one.
08:06Time's up!
08:07Good job!
08:09What the hell was that?
08:11Oh, my God!
08:15I love you, man.
08:18Stressful, and we didn't even cook.
08:20Yeah, right?
08:21Just hope the flavors match up well.
08:22No, me too.
08:23I'm a little nervous.
08:26The one thing I'm most worried about right now is probably my caramelized onions.
08:31I had less than two minutes.
08:35I won the last challenge, but I want to win this challenge so badly because I know that
08:39immunity pin could make a huge difference later on.
08:42Okay, Jay, tell us about your sandwich.
08:44I made an aji de gallina stack with black tomato and queso fresco, and then I also used
08:50chicken schmaltz on the bread to toast it.
08:53It is falling apart a little bit.
08:58What kind of bread did you use?
09:00Brioche.
09:01I would say that if you'd chosen a more structurally sound piece of bread, it would eat a lot better.
09:08But that's not what we're judging you on.
09:09We're judging you on flavor, and I think the flavor's good.
09:12The arugula, which is nicely seasoned.
09:14The cheese works in it.
09:16You got the cheese soft a little bit.
09:18I think overall it was good.
09:19It's really smart that you use chicken schmaltz on the outside of the bread.
09:24I thought it was a really tasty sandwich.
09:25Thank you, Mary.
09:28So today I have made a Filipino take on a beef dip sandwich.
09:33Pickled some carrots in calamansi extract to lift up the sandwich a bit.
09:38You said you were using that calamansi, that classic, like, Harley flavor that we're getting used to.
09:43And it was missing here.
09:46This beef is the best that you can buy.
09:49It's a ribeye.
09:50Somehow you managed to make it tough.
09:54And you added all this cabbage, and there was almost more cabbage than beef.
09:59It's not what I'm looking for in a beef dip sandwich.
10:07My silence is saying a lot, and it was meant to.
10:10Moving on.
10:11Yep.
10:12Oof.
10:13Yikes.
10:16Hi, chefs.
10:17Hi, Geraldine.
10:18Tell us about your sandwich.
10:19Today I made for you a caprese fried chicken sandwich.
10:24I have some deep fried matzah and some, quotation, caramelized onions.
10:29It's holding together nicely.
10:30Nice.
10:33That looks really good.
10:35The layers look so nice.
10:36Yeah, it looks so good.
10:39The bread choice is great because it holds up to the chicken and the tomatoes.
10:44I will say your chicken, maybe you took it a little hair over.
10:47It's a little dry, but the fried mozzarella, kind of true love.
10:52I really think it's super smart.
10:54I really think it's super smart how you achieved that kind of caramelized onion.
10:58Mm-hmm.
10:59Bread choice is good.
11:00Overall, it's got great flavors.
11:01Nothing's out of place and it's all harmonizing well together.
11:05Hello.
11:09The only thing standing between me and that immunity pin is a sandwich.
11:13But compared to the other three sandwiches to my left, my sandwich looks strange.
11:19Jason, tell us about your sandwich.
11:21This is a halloumi baklava grilled cheese.
11:23I'm seeing what you did.
11:25You grilled the cheese.
11:27That's true.
11:27Mm.
11:29The halloumi looks thick, no?
11:31It's really thick.
11:32Well, it's way more halloumi than filo.
11:37I think it's a really fun and kind of funny sandwich.
11:41I'm surprised at how crispy your filo stayed as well.
11:45I think you came up with a really innovative idea.
11:48But when it comes to the ratios, it really just eats like a stack of cheese.
11:55I thought it was just a little one-dimensional.
11:57I was getting halloumi and then some filo crisp.
12:01But you took a chance.
12:06As I'm looking at the home cooks, I can see that Jason is just a little bit worried.
12:10I really hope he doesn't get the immunity pin because he's a front runner.
12:16And having an advantage like that is a threat to me.
12:20The person who has earned the biggest advantage of the season is...
12:29CIBC is proud to offer Canada's next MasterChef personalized financial advice and a cash prize of $100,000.
12:37The person who has earned the biggest advantage of the season is...
12:47Geraldine.
12:50Come on up!
12:51Oh, my God!
12:54Geraldine!
12:54Congratulations!
12:55Oh, my God.
12:56My heart is sounding.
12:57Look at her go!
12:58Job well done.
13:00I won the immunity pin.
13:03I think that home cooks now realize what a threat I am.
13:09Home cooks in the gallery, come on down. You're all cooking in the next round.
13:15I'm itching to get into the kitchen.
13:17I want to win the next challenge, but I'm worried there's lots more up the judges' sleeves.
13:23Well, I hope you're ready to dig into this next challenge because it's a big one.
13:29What do you mean by dig?
13:31Big one.
13:32Oh, no.
13:35It's a giant...
13:38Crate?
13:39Dig in. Dig in.
13:42This mystery box is huge.
13:45I'm scared.
13:45This is something I'd see on the job site, not in a kitchen.
13:50Beep, beep.
13:51Wow!
13:54Okay.
13:55That's some coordination right there.
13:57What?
13:58What?
14:01What did you guys do?
14:03Inside this massive mystery box are 11 everyday ingredients.
14:08One for each of you.
14:12To find out which ingredient you'll be working with, you'll have to take a deep dive into the box.
14:18I'm so excited to get Dippin' in there, but it also makes me super nervous.
14:23When I say go, you'll have up to one minute to grab your ingredient.
14:28On your mark, get set...
14:33Go!
14:34Oh, my God. What is this? What is this?
14:37I feel like the run to the litter.
14:39I can't find anything.
14:40Jesus.
14:43Have you ever seen that movie with piranhas?
14:46Because that's exactly what this looks like.
14:50Oh, ah! Jesus. Ah, right there. Oh, oh.
14:53Okay, okay.
14:55I got peanuts in my apron.
14:57Yes, sir.
14:58Oh, you got cheese.
15:01I'm so excited to be getting cheddar cheese.
15:03I have a million recipes I can do right now.
15:06Oh, come on.
15:07Even though I use eggs every day, I am really nervous. How can I turn them into a MasterChef quality
15:14dish?
15:15I literally can't find anything.
15:18I'm the last person to try and find an ingredient. I'm stressed out. Everyone's just looking at me.
15:22There's definitely something in there. Keep digging. Keep digging. Oh, there we go!
15:29It was corn tortillas.
15:33We want you to make an elevated, MasterChef-worthy dish featuring your ingredient.
15:39But there's the catch.
15:42Check your ingredients carefully.
15:44Because each one comes with just a little wild card.
15:50All right, who has the blackberries?
15:52I got them.
15:53And I'm so excited because I know this will make for the perfect dessert.
15:57Go ahead and pull your wild card out of the sleeve.
16:01Make it savory.
16:05Oh, my God.
16:09All right, Jay. Do you have a box of crackers there?
16:12Make it sweet.
16:14Geraldine, I see you have the broccoli.
16:16Yes.
16:18You're safe.
16:24Geraldine, you are safe from elimination. You can head up to the gallery.
16:30I don't have to cook. And I'm top 10. Like, seriously, I'm top 10.
16:36Who has corn?
16:38Make it canned?
16:41You're using canned corn.
16:43Who's got the coconut milk?
16:46Make a swath.
16:48Oh, my gosh.
16:50All the ingredients are up for grabs, except the broccoli.
16:55What do you think you're going to do?
17:00And we don't have all day.
17:02Oh, thanks.
17:03I think that I'm going to swap with Harley.
17:08You sure about that, bud?
17:10Oh, you just made Harley's day.
17:12I work with a lot of Mexican and Latin-inspired flavors, so corn fits that bill.
17:17I respect that.
17:19Well, and also, you just give coconut milk to a Filipino.
17:24So who has the cheese?
17:26Me.
17:27Who has dried pasta?
17:30Who's got the tortillas?
17:33Oh, .
17:34Oh!
17:36Make it sweet.
17:39Make from scratch.
17:42Definitely love pasta.
17:44Don't love cooking pasta in under 60 minutes, though.
17:47This is going to be my first time doing it, though, from scratch, so we'll see.
17:50What a time to do it in the MasterChef Canada kitchen.
17:54Who would care?
17:55Okay, what about eggs?
17:56Eggs.
17:56Jason, okay.
17:57Go ahead and reveal.
17:58Let's see.
17:59Make a swap.
18:00Boy, okay.
18:01I'm looking around, and I'm thinking, what do I want to cook right now?
18:05Pasta.
18:06Cream of mushroom.
18:08Immediately, I go back to my favorite dish in my childhood.
18:12Monica, cream of mushroom, please.
18:14Yeah?
18:15Yeah.
18:16Interesting, interesting.
18:17All right.
18:18Cream of mushroom soup on ground beef on white rice.
18:20It was my absolute favorite thing.
18:22Okay, Jason.
18:23Reveal what your new wild card has to say.
18:26No!
18:27You're safe.
18:28No!
18:34Oh, no!
18:35Well, good choice.
18:36Earned your spot on the gallery.
18:37Head on up.
18:38Thanks.
18:38Oh, my gosh.
18:41This is one of the craziest moments of my entire life.
18:46I was like, I felt so good about it, too.
18:49Oh, I am cursing Jason right now.
18:51I would have been top 10 immediately.
18:54I'm pissed.
18:55There's one last ingredient.
18:58Who got the salmon?
18:59Me.
19:02Make it canned.
19:04Canned salmon?
19:05It sounds like it's dry.
19:07It sounds like it's fishy.
19:08And, uh, I'm pretty worried.
19:12You have 60 minutes to turn your everyday ingredient
19:16into an impressive, MasterChef-worthy dish.
19:21And the home cook who fails to impress
19:23will be going home.
19:25Your everyday ingredient should be the star.
19:28And your time starts now!
19:33Go, go, go, go, go!
19:37Excuse me.
19:38Excuse me.
19:38Excuse me.
19:39Excuse me.
19:39Excuse me.
19:39Uncle.
19:40Where's the yeast?
19:41If I was an egg, where would I be?
19:43This is a big deal as a challenge.
19:45One, someone's going home.
19:47But Mary also said that whoever wins this challenge
19:49gets another advantage.
19:51We already saw an immunity pin go out today,
19:53and now there's another advantage.
19:55Winning is going to be a huge deal.
20:00Oh, come on.
20:01Let's get this going.
20:03Today my ingredient is blackberries,
20:05and my wild card is to make it savory.
20:07I'm not a baker, and I got cheddar cheese and sweet,
20:10so I'm gonna have to do something.
20:13I think this is a fun place to start.
20:15They're familiar ingredients,
20:16things that we might have on hand in our own home.
20:19And our ask is that they raise them to a lofty level.
20:22While still letting that ingredient shine.
20:27How do you think Monica feels that you took her thing
20:29and then now you're up here?
20:32This is a lot of pressure today.
20:35Jason has stolen my golden ticket to top ten.
20:38Jason, how does it feel up there, my buddy?
20:40I see you, buddy.
20:42My ingredient is eggs,
20:43and the first thing I think of is shakshuka.
20:46Let's see what happens here.
20:47Shakshuka is a tomato stew with poached eggs.
20:50So today I'm making shakshuka pizza.
20:52Two things that I enjoy.
20:54Never made it before.
20:55Winging it.
20:56Let's see if it works.
20:57Shakshuka pizza.
20:58I don't know if I've ever...
21:01I don't know how I got to this.
21:06Gotta get this corn dried.
21:08Let's go, Brennan.
21:09You're not going home today.
21:10So today I'm gonna be making
21:13corn and jalapeno fritters.
21:15Canned ingredients are definitely giving, like,
21:17childhood flashbacks, I feel like.
21:18Nostalgia vibes.
21:19100%.
21:20My inspiration,
21:21I actually just cooked this meal for my dad.
21:23It was for his birthday.
21:25My dad, he's a real meat and potatoes kind of guy.
21:27Really just sticks to the classics.
21:29So for his birthday,
21:31I wanted to show him different cuisines from around the world.
21:34There we go.
21:34I put out my best dishes
21:36when my inspiration comes from those closest to me.
21:39That's a good drop.
21:41And...
21:41that's five.
21:43That's it for the fritters right now.
21:48I need to make sure this actually tastes like blackberry.
21:51Today I'm gonna be making seared lamb chops
21:53with a blackberry and red wine reduction.
21:57Oh, this is brutal.
21:59What?
21:59This has a cork in it.
22:00I know.
22:01How do I do this?
22:02Twist.
22:02Twist it in?
22:03Yeah.
22:03Here, do you want me to show you?
22:05Are you able to?
22:06You want to go in and twist.
22:08Okay.
22:08Stuff for someone not used a corkscrew before.
22:11And then...
22:12Bless your soul.
22:14There you go, buddy.
22:14Thank you so much.
22:15Good job.
22:16I'm not Jason and I'm not a sommelier.
22:20So, uh, yeah, I don't drink wine
22:22that's fancy enough to have a cork top on it.
22:24I'll give you that much.
22:28My ingredient is corn tortillas
22:31and I have to make them from scratch.
22:32I'm making lamb corn tortillas
22:35and this is literally like my first time
22:37making corn tortillas
22:38and I was like,
22:38it's so simple, it's so easy,
22:40but I guess we'll find out.
22:42I'm just guessing what goes in here.
22:44I'm thinking cornmeal, water, some salt maybe,
22:49but it's not binding together.
22:52Is cornmeal not masa?
22:55Hex.
22:55Corn flour.
22:56It's corn flour?
22:58I think.
22:58Well, I don't know.
22:58I don't know.
22:59I don't know.
22:59I'm not 100% sure.
23:00I don't think I was supposed to use cornmeal at all.
23:03Corn flour.
23:05I've already spent so much time on the clock right now.
23:08I'm in big trouble.
23:16Home cooks, you have 45 minutes left.
23:19Corn flour.
23:20I have to restart my dough.
23:22Duh.
23:23Like obviously Manka,
23:24you're supposed to use corn flour, not cornmeal.
23:27I just wasted so much of my time.
23:29I need to pick up the pace and make it work.
23:32I just hope and pray it works.
23:39Come on.
23:41So Harley got coconut milk
23:42because Brendan swapped it for his canned corn.
23:45I'm feeling all right.
23:47You know, coconut milk, something I'm very familiar with.
23:50So I think I can pull off a pretty delicious dish today.
23:54My everyday ingredient is coconut milk.
23:56So I am making a coconut panna cotta.
23:58It's all good.
24:00You know, if I keep telling myself it's all good,
24:02maybe it will be all good.
24:03This is a very technically challenging dessert
24:05because the gelatin has to be just right.
24:09It has to set properly in the fridge
24:10and it all has to taste good.
24:12Hey, panna cotta gods.
24:13How about you do me a favor today
24:15and set in the last chiller for me
24:17so I don't go home.
24:20Yeah, baby.
24:21Let's go.
24:22I don't bake.
24:24I don't do sweet.
24:25So this is probably the most intimidating challenge for me.
24:29Baking is for people that love math and science
24:32and I failed both.
24:33So I'm going to make a cheddar and apple pie.
24:38I definitely don't want to go home tonight.
24:40I'm not done learning
24:41and I'm not done showing the judges what I can do.
24:44From the box I got crackers
24:46and I have to make them sweet.
24:47I don't eat crackers.
24:49I know it doesn't look like it
24:50but I like to watch the carbs.
24:52I'm making an orange and black pepper cardamom tart
24:55with chocolate and coconut cracker crust.
24:58Hopefully it tastes good.
25:02Are the judges coming around?
25:04Let's hope not.
25:04I'm not ready to interact.
25:08Keep rolling.
25:10Roll, roll.
25:12Is she rolling it by hand?
25:13Yeah, yeah.
25:14I thought she would have pulled out a thing.
25:17Is that pasta?
25:18It is.
25:19You're not using a pasta machine on that.
25:21No, I've never used one
25:22and I want to trust what I know what to do.
25:24Okay, you're rendering over here.
25:26You look like you're making carbonara.
25:28I am indeed.
25:29And then you have roasted grapes.
25:30Girl dinner carbonara.
25:32Yeah.
25:32And you can't have girl dinner without wine.
25:34Girl dinner carbonara is what?
25:36It's like desperate ingredients in your fridge.
25:39You know the orphan grapes
25:41at the back of the crisper?
25:42Uh-huh.
25:42They're always part of my desperate girl dinner.
25:47I have six eggs.
25:49I'm going to need three
25:50so I cannot make a mistake.
25:52Perfect.
25:52And I make a mistake.
25:55You got beer for yourself?
25:58No.
25:58That's not for you?
25:59No, no, no.
25:59It's in my fritters too.
26:01Don't you worry.
26:02Okay, so tell me about these fritters.
26:04So this is a corn and jalapeno fritter.
26:06Do you think that these are crispy enough?
26:08I think that they are crispy enough.
26:09Oh, maybe not.
26:11You know what?
26:11Maybe I could crisp some up again.
26:13Just make sure that they're not soggy
26:15and oil laden from too low of a temperature.
26:17Absolutely.
26:18I can't put anything less than perfection on a plate
26:20and so I want to make another batch.
26:22To show the judges that I really mean business here.
26:25I'm going to give it a little bit more.
26:27Just a little bit.
26:29Hey, Ryza.
26:30Hi, how are you?
26:31I'm doing okay.
26:32How are you?
26:33You got canned salmon.
26:34I'm good.
26:34Is this something you typically work with at home?
26:36No.
26:36Okay.
26:37So you're kind of doing something with salmon,
26:39a little bit of potato action here?
26:40Yeah, I'm going to do a salmon croquette
26:42with dill coriander aioli.
26:45Okay, we want that crunch.
26:46We want that salmon flavor.
26:47Really make that canned salmon sing, okay?
26:49Yep.
26:49I have been in the middle in this competition
26:52and I really want this stand out.
26:54I want my name to be called to be one of the top dishes.
26:57I want this a lot.
26:59I want to win this.
27:01Home cooks, there's 20 minutes left.
27:05Let's reduce them.
27:07Make it jammy.
27:09It's got to hold its shape.
27:10I don't want the cracker to be too thick, though,
27:13is the thing.
27:14Let's see the vibes.
27:16It's giving tortilla, so...
27:18Yeah, okay, this is cute.
27:20Haven't made pizza in a long time,
27:22so we're gonna...
27:23We're just going for it.
27:25Welcome aboard.
27:26Hi, Monica.
27:27So we're having shakshuka-style pizza.
27:29Yes.
27:30Why do we have meatballs in here?
27:31I have to have protein when I have any meal
27:33because I got to get those gains.
27:34Okay.
27:35Yeah.
27:37I really hope you're celebrating the egg.
27:38Eggs are such a fantastic ingredient.
27:40Yes.
27:40They kind of act as so many different ingredients,
27:42so really make them shine, okay?
27:43I will. I'll do my best.
27:45Okay.
27:45Thank you, chef.
27:46Oh, a little stress for time.
27:48Dough's not ideal,
27:49but now I got to just work with it.
27:51I got no other option.
27:53Monica's making a bit of a play on shakshuka,
27:55but she's making it into a pizza.
27:57What is her ingredient?
27:58Eggs.
28:01Seems like a good idea, so...
28:03Shakshuka's like a spiced tomato, almost stew.
28:06I've never had it pizza-fied before, though.
28:08That's really concerning because shakshuka has a ton of moisture,
28:12and if there's one enemy to pizza, it's moisture.
28:16Might be the biggest fail in MasterChef Canada history,
28:18or it could be, like, the biggest win.
28:20Who knows?
28:2210 minutes left, home cooks.
28:2410 minutes.
28:28Oh, my goodness.
28:29I'm sweating.
28:30I love the heat.
28:32I'm gonna make this very spicy.
28:35Suya is the element in my dish
28:37that's gonna make me stand out.
28:39Suya is a Nigerian spice
28:41that's commonly used in street food.
28:44That's pretty good.
28:44Whatever the judges throw at me,
28:46I'm gonna keep putting the African diaspora first.
28:49I'm happy with that.
28:52I am actually just going to check my lamb right now again.
28:55129, so it might be a tad bit over,
28:58but it should be okay.
29:00Home cooks, you have five minutes left.
29:03Brenda's moving very, very fast down there.
29:06I knew making pasta was a workout, am I right?
29:09I'm really worried about Lindsey.
29:11She has to get that in that water.
29:13Making fresh pasta in the MasterChef kitchen
29:15is always tricky.
29:16And she insisted on hand-rolling the pasta,
29:20which was idiotic.
29:21She'll never get it thin enough
29:23doing it with the rolling pin.
29:26I'm worried about the crust.
29:27I've never done a short crust before.
29:29We are down to the wire with this.
29:31Down to the wire.
29:32Jason, I'm really hating you right now.
29:34I really am.
29:38Please.
29:39Oh, come on, Harley. You've got this.
29:43Yeah! Okay!
29:44Ooh!
29:45Yeah!
29:46Woo!
29:46I knew I got it.
29:47Home cooks, you've got 30 seconds left.
29:49Just 30 seconds.
29:51Come on, start plating, everyone.
29:54I'm gonna finish my carbonara.
29:56I've already made the sauce.
29:57Just gotta mix it.
29:58Does she have a pair of tongs?
30:00For the love of God.
30:03Tongs. Tongs, Lindsey. Tongs.
30:04Oh, my God.
30:05Come on, you guys.
30:06You can do it.
30:07Ten.
30:07Ten.
30:08Nine.
30:09Eight.
30:10Seven.
30:11Six.
30:12Five.
30:13Four.
30:14Three.
30:15Two.
30:16One.
30:17Time's up.
30:18Hands up.
30:19Let's go.
30:20Ready to go, Ryza.
30:26Five.
30:27Four.
30:29Three.
30:30Two.
30:31One.
30:31Time's up.
30:33Two.
30:33Two.
30:36Two.
30:37Two.
30:39Two.
30:41Two.
30:42Two.
30:43Two.
30:43Two.
30:44Two.
30:49Two.
30:56Two.
30:57I didn't know if I was gonna get it on the plate today.
30:59And the fact that I'm putting something
31:00in front of the judges is impressive.
31:04We asked you to transform an everyday ingredient
31:07into an upscale dish.
31:09Let's take a look at how you did.
31:18As the judges make their rounds,
31:20I'm scanning their faces, their body language,
31:23but you truly can never tell what they're thinking.
31:25They have perfected the stone-cold face.
31:41Great flavor. Too much gelatin.
31:47How's it going?
31:48It was a lot, but I got something on the plate.
31:51I'm not the happiest with it,
31:53but I think the flavors might be there.
31:55Cool.
31:56Thanks, Monica.
31:57Oh, boy, oh, boy.
32:00That looks crispy.
32:04So is that the scotch bonnet over here, straight up?
32:07Yeah, pickled.
32:08It's more of just like if you want to take a bite
32:10for some extra heat.
32:12Blackberries.
32:13Yes.
32:13Okay.
32:18I like that face.
32:19I think she was happy with it, so here's hoping that I did a good job.
32:26Homecooks, you created an impressive variety of dishes
32:30with your everyday ingredients,
32:31but we're only going to taste the dishes that really stood out to us.
32:36Ryza, please bring up your dish.
32:38Oops.
32:39Here in my name, I don't know what to feel,
32:41because I don't know if it's going to be a good dish
32:44or if it's going to be a bad dish,
32:46and it's just a lot of emotions in the moment.
32:49I made for you guys today canned salmon croquettes
32:53with dill and coriander aioli,
32:57topped with a soft-boiled egg and salmon.
33:07You know, when you talk about a dish like this,
33:10there's a template for it, and you did it.
33:13Okay, thank you.
33:14It's good.
33:14It's crispy.
33:15It's a classic croqueta.
33:17I would say that you used the star ingredient
33:19in a fantastic way.
33:21You echoed canned salmon in not only the croquette
33:25with the potato, but you also put it on top.
33:28For me, the star of the dish, though, is that aioli.
33:30Bright, punchy.
33:32More of that flavor in those croquettes would be a star.
33:36Okay.
33:37All right. Thank you so much.
33:38Thanks.
33:40I didn't expect that they're going to like it,
33:43but they did.
33:44Oh, my gosh.
33:46Monica, please bring up your dish.
33:48Oh, boy.
33:51I'm definitely nervous.
33:53Jason, Jason, Jason.
33:55I put eggs on pizza.
33:56I've never tried it before,
33:58so let's see what the judges say.
34:01I got eggs, so I wanted to make a shakshuka-inspired pizza
34:06with lamb and pork meatballs and poached eggs.
34:14Now, your dough is clearly cooked right over here.
34:19Yes.
34:19But where you put that egg, that's raw dough.
34:22Okay.
34:23Understood.
34:24How did you make the dough?
34:26Flour, oil.
34:28Somehow you made, like, a laminate dough for pizza.
34:31Yes.
34:31They're, like, a deck of cards.
34:34It's weird.
34:34How much oil did you put in?
34:35Uh, maybe a cup.
34:37Oh, wow.
34:37Oh, wow.
34:38Maybe it was too much, yeah.
34:40Pizza dough for, like, eight pizzas that size usually has about a tablespoon of olive oil
34:44on it.
34:44Mm-hmm.
34:45For me, the thing that has removed the shakshuka from this pizza is how thin that sauce is.
34:52Those shakshuka flavors aren't coming through.
34:55Okay.
34:55Yeah, so a lot of the feedback is about the dough, it's about the shakshuka base, and it's
35:01not about really what was supposed to be the start of the show, which was the eggs.
35:06The eggs are thus kind of playing second or third fiddle.
35:09Please head back to your station.
35:11Thanks, Monica.
35:13I've made a huge mistake, and I know there's a really high chance that I'm cooked.
35:21Wow.
35:23Lindsay, please bring up your dish.
35:27I made a dish that I like to call girl dinner carbonara, hand-cut noodles, as well as roasted
35:33grapes, and the carbonara is deglazed with white wine, and a Parmesan crisp on top.
35:40Um, there's rarely roasted grapes in carbonara, but I'll give you that one, but there's definitely
35:44not white wine in carbonara, so that's an interesting riff, and wine is sometimes a flavor that can
35:50carry through and sort of dominate a dish, so we'll see how it goes.
35:55Sounds good.
35:59The pressure is definitely high.
36:01It's my ingredient.
36:02It's also my recipe, but I'm really hoping the fact that I made this from scratch, hand-rolled,
36:07hand-cut, really shines.
36:14There's rarely roasted grapes in carbonara, but I'll give you that one.
36:18But there's definitely not white wine in carbonara, so we'll see how it goes.
36:26The main thing I'm getting isn't that silky smooth, peppery egg yolk and cheese sauce.
36:32The dominating kind of flavor is the wine, and that sweet grape.
36:37The pasta work came out a little clunked out, a little heavy-handed.
36:42It's very inconsistent.
36:43I have some big noodles here, I have some thin noodles here.
36:47There's no way that that's gonna cook at the same time.
36:49There's no way that it's gonna have an even texture.
36:51It's a dish that just seems flawed from the concept.
36:56Understood. Thank you, chef.
36:58I'm disappointed because I know I can do better, and I'm not ready to go home yet.
37:03Please come to the front, Manca.
37:06Wow.
37:07I hope my preparation of corn tortillas is going to be enough for the judges,
37:12and I'm just like, please like this dish, please like this dish, and I hope you can handle the spice.
37:18There you guys go.
37:21So I made lamb suya corn tortilla tacos.
37:24You have red pickled onions that I added scotch bonnet peppers to for a bit of kick,
37:29and just to cool it down, I did an avocado crema.
37:34Oh, okay, Hugh.
37:35Well, yeah, they're on there.
37:37I gotta try them.
37:38White boy can handle his heat, so it's good.
37:44It's an excellent taco.
37:46The crema's great.
37:47It's just an added nuance to break you away from the spice that's inherent in the onions with
37:52the scotch bonnet in it.
37:53Really great plate of food, and good job showcasing the ingredient.
37:57First attempt at a tortilla, that was delicious.
37:59The suya spice, it has like a nice gentle heat, and I found that that added a lot of depth
38:05of flavor.
38:05I love the fact that you used the corn tortillas twice for that little crisp on top, giving me
38:11that like crunchy taco vibe that sometimes you kind of want.
38:15Yeah, thank you guys. Thanks so much.
38:18Head back to your station.
38:24Brandon.
38:27To make a dish that I just made for my dad for his birthday, it means a ton to me.
38:32I made corn jalapeno fritters with a roasted red pepper and corn puree, and a corn salsa.
38:44This is really tasty. The corn is sweet. It's popping in my mouth. It's crispy. It's still
38:51super moist on the inside. The red onion gives that little bit of kind of that oniony spice
38:56to the dish as well.
38:58I really like the amount of corn that you put in there as well too, and I feel like I
39:04got to know
39:05you a little bit more through this dish. Thank you, Chef.
39:08I think it's a good use of canned corn. You kind of made canned corn from being a basic item
39:12and
39:13turned it into a start. Thank you so much. Thank you, Chef.
39:18I am so happy that I swapped that corn right now. Canned corn is my favorite thing in the world.
39:24I think
39:24I'm going to go to bed with a can of corn, just snuggling it.
39:31Some of your additions were absolute standouts, while some were rather ho-hum.
39:39Please give us a moment to discuss.
39:48I've got an idea who's on the bottom. I've got an idea of a couple on the top.
39:53Yeah, yeah. Overall, there were some that used the star ingredient really, really well.
40:01These last few challenges, I've been going unnoticed, and it's time for the judges to recognize
40:08a real master chef. And there's one or two that maybe missed the mark.
40:14That star ingredient definitely wasn't the star on a couple of them.
40:19Do we all agree? I think so. Let's do it.
40:24My shakshuka pizza wasn't great. My only saving grace is Lindsay. Her pasta was undercooked,
40:31the grapes didn't make sense, and the wine sauce didn't work. I'm saying a little prayer,
40:36and I don't pray at all, but I'm not here to go home over a pizza.
40:47There were some great dishes today, but one home cook turned the everyday into something
40:53extraordinary. The judges like my dish. I'm just hoping now that it's enough. I want this so badly.
41:00The home cook who made the best dish is...
41:07Manca.
41:11I don't think she expects her back.
41:18No. That's crazy.
41:21Big major vibes. Like, I'm putting it on the map.
41:25Manca won. And it's your girl. And this is something y'all gotta get used to.
41:30Congratulations. You have won a huge advantage for the next challenge. And it'll let you call all the shots.
41:40Mama G is the only one that's about to get some advantages in this competition.
41:44And I can't wait to hear what mine is.
41:47Now for the dishes that failed to elevate the everyday.
41:54Lindsay and Monica, please come to the front.
41:57Let's do it.
42:02Both of your dishes disappointed because your hero ingredient just didn't come through.
42:08Lindsay, your noodles were too thick and therefore undercooked.
42:14Monica, you left your hero ingredient on the back burner.
42:17And today, those ingredients were supposed to be the star.
42:23The home cook leaving us is...
42:30Monica.
42:33Yeah.
42:37Bring it in, Monica.
42:39Monica, we have loved having your energy in the MasterChef Canada kitchen.
42:43Meeting you has been like an absolute delight.
42:45This has been the best experience of my life.
42:48Thank you so much.
42:52This was something that I've always wanted to do.
42:54Going home at this time, I'm a little bit disappointed.
42:57But making it to top 12 is a huge achievement.
43:00Way to go, Monica!
43:03I had the best time.
43:04I gave it my all.
43:05And I was authentically me the entire time.
43:07Woo!
43:09Woo!
43:09Woo!
43:09Woo!
43:09Woo!
43:14Woo!
43:15Next time.
43:16Woo!
43:17Game day.
43:18You're about to face off in a big team challenge.
43:22A little bit overwhelmed in this challenge right now.
43:25I just felt everything went so freaking fast.
43:28We're cooking for more people than most of us have ever cooked for before.
43:32Quicker.
43:33This is like ugly as .
43:34We have some hungry athletes here.
43:36We need to make sure that we're starting to serve now.
43:38Oh, my God.