Episode 5 Junior MasterChef


Episode 5

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It's Junior MasterChef,

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and the hunt to find the country's most exciting young cook is back on.

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From thousands of applicants,

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24 hopefuls have made it through to the heats.

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Now judges John Torode and Donal Skehan

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have to decide who will be good enough

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to win the title of Junior MasterChef champion, 2014.

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The competition is hotting up.

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We've found ourselves some great cooks so far.

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Who is going to take that semifinal place today?

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We've got two wonderful challenges to give them that opportunity,

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and I can't wait to see what they do.

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First they will have to create the ultimate pizza,

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and then they'll cook their own incredible menus.

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Competing in today's heat are Owen, Judah, Phoebe and Anisa.

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I'm more than excited, I just can't wait.

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I know I can be the champion of Junior MasterChef.

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I would like to get to the finals,

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but even if I get halfway there, that will be amazing.

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I love a challenge, and I like

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eating what I'm cooking,

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and making something that other people like, as well as me.

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I love cooking so much.

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I've been, like, thinking

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all week, "Oh, my gosh, what's the first challenge going to be?"

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Two tests today. First up,

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they're going to cook for us their ultimate pizza.

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But before that, we're going to cook up a pizza.

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Are you ready for the challenge?

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-Got to wash your hands.

-Let's do it!

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-OK.

-Pizza.

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To create the ultimate pizza,

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the contestants will be given a ball of dough,

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a tray for the sauce and cheese, a tray for toppings,

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and one for any extras they'd like to add.

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I'm going to make a really, really simple pizza.

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So I'm going to just put mozzarella,

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and then I'm going to make a kind of pesto without Parmesan.

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That sounds absolutely lovely.

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-Can you spin a pizza?

-I can try.

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-That wasn't very good.

-That's doing all right, isn't it?

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What are you doing?

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I'm going to do a grown-up pizza, with anchovies and olives

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-and chillies and mushrooms.

-Lovely.

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So my theory on pizza dough is to put the dough in, par cook it.

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And I'm just going to add a little bit of water,

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and the steam that's going to go in there is going to create

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a really nice rise in the pizza dough.

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-OK.

-I'll show you, I'll show you.

-Yeah, no, you do that!

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I know you're not convinced, but I'm going to show you it really works.

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Now it's a waiting game.

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Ooh, look at your dough! Look what's happened to it!

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-I know!

-That's really cool!

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Well, I've got to say, Donal, I'm impressed. I've learned something.

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Finally you're impressed!

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-Oh, baby.

-How's it looking?

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Oh, yeah, like me. Mighty fine!

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And I'm not even going to put it on a plate,

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-I'm just going to serve it like that.

-Nice.

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Chillies, anchovies, olives,

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really big and robust.

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There you go, really simple pizza.

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Nice dough, really good mozzarella,

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little bit of a kind of home-made pesto,

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-and some salad leaves on the top.

-Oh, I think it looks great.

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I cannot wait to see what these four cooks come in here

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and do with this pizza challenge.

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Hi, guys, welcome to Junior MasterChef.

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We can't wait to see what you guys cook.

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This, your first test, is to make for us your ultimate pizza.

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50 minutes. Ladies and gentlemen...

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wash your hands...

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let's cook!

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Remember, if you try this at home,

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make sure you have a responsible adult with you.

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11-year-old Owen from Leicester

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had his first cooking lesson at junior school.

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Now he makes so many meals for his family, he never has to wash up.

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I like cooking with spices because I always like my food to have,

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like, a kick to it, and I've had a lot of people try my food

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and they've all said they loved it.

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Owen, what do you think is the secret to a great pizza?

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I love spice on my pizza,

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so I'm using a lot of chilli and chilli flakes.

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When you're in the kitchen and you're cooking,

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who's in the kitchen with you?

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My dad sometimes, but sometimes my mum.

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-Who's the better cook?

-My dad.

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What's your mum going to think of that?

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She's going to ground me for a month!

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-Ground you for a month! Owen, good luck with it. Enjoy.

-Thank you.

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Owen's taking a risk, he's putting chilli and chilli flakes

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inside his tomato sauce.

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It could be fiery hot. I hope he hasn't over-spiced it.

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11-year-old Anisa is from Huddersfield,

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where she loves singing and dancing with her younger brother and sister.

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I cook whenever I get a chance.

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It's creative, interesting, I feel confident and happy,

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and I feel like I can just do anything, really.

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How are you doing, Anisa?

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-Are you a fan of the pizza?

-I love pizzas.

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I haven't made it, but I love eating it.

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Why did you come into the Junior MasterChef kitchen?

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Because I like art, and art has inspired me to make food

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because I can create what I want.

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So presentation means a lot to you?

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-Yeah.

-Anisa, good luck.

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-Well done.

-Thank you.

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Anisa's dough is quite thick.

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I hope she puts it in the oven for long enough

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and it's cooked all the way through.

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25 minutes gone, 25 minutes left.

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Judah is ten years old and was born in Bermuda.

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Is the oil...? Yes, it's hot enough.

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He's so passionate about becoming a chef,

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once a week he goes to watch a real chef at work in a local restaurant.

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I enjoy cooking savoury dishes.

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Definitely meat and things that involve getting your hands dirty.

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Why have you come to Junior MasterChef to take part?

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To extend my dream to become a chef and own a restaurant.

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What would you call the restaurant?

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Um...Chez Judah.

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Chez Judah?

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Book me in, book me in, Judah, it sounds good.

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You've done something really interesting with your pizza dough?

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I cut up some blue cheese and I stuffed the crust.

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It sounds like you may have made a pizza before.

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-Yes.

-Good luck, mate.

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Blue cheese is quite a strong flavour, so he needs to make sure

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that it doesn't overpower the other simple ingredients in this pizza.

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12-year-old Phoebe from Kent has been a keen cook

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since the age of five, and helps her mum make Christmas turkey,

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with all the trimmings, every year.

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Probably the most difficult thing I've ever tried making was pasta

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without a pasta machine to roll it,

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but it tastes really nice home-made.

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How are you feeling about this challenge?

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I'm feeling quite confident cos my grandma's Italian,

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so I make pizza with her quite a lot.

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What is the ultimate pizza topping for you, then?

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My grandma says, "Keep it simple."

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She says it's a crime to put more than,

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like, one or two toppings on a pizza.

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That's great. What else do you do, Phoebe, besides cook?

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I quite like art, and I quite like trampolining.

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So if you got a place in the Junior MasterChef semifinal,

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you would be jumping for joy, then?

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Yeah, it would be really fun!

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Phoebe is keeping her pizza simple,

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so she's doing anchovies and olives with mozzarella and tomato.

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Brilliant, classic.

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She's been taught by an Italian nonna -

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we are in for some serious pizza. I am very excited.

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You've got three minutes, guys.

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Three minutes for a perfect pizza, please.

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TIMER BEEPS

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Yes!

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Last 30 seconds, guys, please plate up those pizzas.

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That's it, stop cooking.

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It's now judgment time.

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11-year-old Anisa has topped her pizza with a spicy, herby

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tomato sauce, mozzarella cheese, pineapple, mushrooms and olives.

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-Very artistic.

-Yeah, I love art.

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Anisa, I love the power of this pizza.

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In there, you've got a load of chilli,

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and it's lovely and warm and spicy.

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I like the ferociousness.

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I normally hate pineapple in my pizza,

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but it's a sweet element in there

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with lots of saltiness, so it kind of gets balanced out.

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A really, really interesting pizza. Well done.

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Thank you.

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I've actually never made a pizza before,

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and for my first go, I think it was really good.

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Ten-year-old Judah's pizza has a blue cheese stuffed crust,

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topped with a tomato sauce, mozzarella,

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olives and spring onions.

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Judah, love your creativity with the crust.

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That is really nicely cooked.

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One thing, though, the blue cheese I'm not mad about.

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It's too strong for me.

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-You don't like the blue cheese?

-I'm not mad about it.

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-Man up, will you?

-What?!

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It's amazing! It's salty, it's clever, it's interesting.

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I've got to say, I think that's a real success.

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-Good job.

-Thank you.

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With my stuffed crust,

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I've tried it before and it felt like all the cheese melted out

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into the centre, but at the right time it had to work, which was good.

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12-year-old Phoebe's pizza is topped with a tomato and herb sauce,

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mozzarella, olives, anchovies and garlic,

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with a garlic, olive oil and pine nut garnish.

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All I can smell is the smell of Italy.

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That is what I call a great pizza.

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You've got a crust on the outside,

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but it's still got a lovely chew to it,

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the richness of your tomato sauce, the cheese is still stringy,

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and if it wasn't for him, I'd be eating the whole lot.

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Phoebe, this is everything I want a pizza to be,

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and you've even gone to the effort of putting

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-these little pine nuts around the sides.

-Yeah.

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I think your nonna would be very proud.

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I'm really, really happy and excited,

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cos I think I did quite well. So I'm very pleased with myself.

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11-year-old Owen's cheeseless pizza

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is topped with a chilli tomato sauce, mushrooms,

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pepper and spring onions,

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with a fried egg, asparagus, and poached tomato on the side.

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It's kind of like a breakfast pizza.

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You've got the egg, fried egg, on the side,

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and I actually love that, because you can dunk your bits

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of the pizza into the fried egg, and it is really good.

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The one thing, for me, I need that stringy mozzarella on top.

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Your tomato sauce is a bit of a creeper -

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at first it doesn't taste like it's got very much chilli in it,

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and then suddenly you get that wonderful whack

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of chilli and chilli flakes.

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-I think it needs some cheese.

-OK.

-But I like your invention.

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Thank you.

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I think it went really well.

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I think my pizza would have needed a bit of cheese on top,

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from what the judges have said, but I know for next time.

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You've had a great first round,

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but now things are going to get really interesting.

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We are going to ask you to cook

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two of your favourite dishes to impress us.

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You have one hour.

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Your own food, two courses, one semifinal place up for grabs.

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Ladies and gentlemen, let's cook.

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Add eggs...

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OK.

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Judah, you've got an amazing set of ingredients.

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Tell us what you're going to cook for us.

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Chicken roulade with a pea puree and figs.

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And for my starter, parsnip soup with apple and cinnamon,

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with some mushroom crumb.

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Judah, there's very sophisticated flavours here,

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-is this the sort of food you love to eat?

-Yeah.

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There's meat in there, there's, like, a lot of technique,

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and...it's yummy.

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It's a good start, isn't it?

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-Good a reason as any, if it's yummy.

-OK.

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Figs and chicken I like the idea of,

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but it's the figs and the peas

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with the chicken that I'm trying to understand.

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Really interested about this soup,

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but he has to make sure that it's nice and smooth.

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I don't want a chunky parsnip soup.

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Phoebe, what are you going to cook for us?

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Sea bass with fondant potatoes, with peas and samphire,

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and then chocolate fondants with a white chocolate orange sauce.

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Oooh! Now you're talking. That's my sort of dessert.

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What do you think is the most difficult part of this menu?

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The fondants, and getting the sea bass skin nice and crunchy.

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You're promising us crispy-skinned sea bass and...

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I'm not promising.

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Ah! OK.

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-OK, you're hoping.

-Yes.

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Go on, promise, promise!

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I think Phoebe's playing with fire.

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It's a dangerous two courses. They have to be absolutely right,

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-the sea bass has got to be cooked really well.

-Lovely.

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And that chocolate fondant, oozy in the centre

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and crunchy on the outside.

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She's got her work cut out for her.

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She's got a lot to do in one hour. Let's see how she goes.

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Cooks, you are halfway. 30 minutes gone, 30 minutes left.

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Oops!

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Anisa, loads of veg on your bench.

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What are you going to cook for us?

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It's spices and herbs and veg, kind of curry, but not exactly.

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-Shall we call it Anisa's not-quite-a-curry?

-Yeah.

-OK, fine.

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Then white chocolate cake with raspberries and strawberries.

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How do you go about inventing a dish?

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My mum just puts ingredients on the table

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and she tells me to cook something with it.

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Her first dish, Anisa's not-quite-curry,

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she's serving that with rice and peas and a little chopped salad,

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which I think could be a very interesting thing.

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I hope that chicken isn't too dry.

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Cake...

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A white chocolate cake paired beautifully with raspberries.

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There's a real summer, sort of, sweet taste.

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OK.

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Owen, you've got a simple array of ingredients on your bench.

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Tell us what you're going to cook for us.

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Fried halloumi with balsamic vinaigrette on a bed of rocket,

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and poached salmon, asparagus, with a lemon dill sauce.

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Great ideas.

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There's a lot of different styles of cooking, like grilling,

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frying, poaching,

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-and...

-TIMER BEEPS

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-Oh!

-That's my salmon.

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OK, we'll leave you to it, Owen.

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-Thank you.

-Good luck.

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Asparagus and salmon, what a wonderful thing,

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with a dill lemon mayonnaise.

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What I do like is a courage of a cook who uses just a few ingredients.

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He had a bit of an issue with his halloumi cheese to start off -

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it burnt in the oven because he didn't keep an eye on it.

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He's got to get this right.

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Guys, you've got five minutes left. Five minutes left.

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(Come on...)

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That's it, your time is up.

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Phew!

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Owen's starter is grilled halloumi slices on a bed of rocket,

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with a balsamic vinaigrette.

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Great little starter. Lovely, salty elements from that halloumi cheese.

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For me, though, I'd like thinner pieces of halloumi,

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and just less cooking time

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-so that you get a nice tender bit in the middle.

-OK.

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Brave dish, I think, this. I think your dressing is great.

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Peppery rocket, halloumi, you can't go wrong. Very good indeed.

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Thank you.

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His main course is poached salmon on asparagus

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with a lemon and dill dressing.

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That fish is poached absolutely beautifully. Really impressive.

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And it's a really nice and simple dish.

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-OK.

-You know how to make a dressing, don't you?

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That lemon dressing is lovely and sharp,

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-and works very, very well with that asparagus.

-OK.

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I tasted some of the salmon, and it was perfect.

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And then I think what the judges said really boosted my confidence.

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Anisa's main course is a spicy chicken and chickpea not-quite-curry

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served with rice and peas, mixed salad and a honey dressing.

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Anisa, you have very interesting twists and turns

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throughout this whole dish, because a stew of chicken

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and chickpeas and dates suddenly becomes

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this almost north African heady mixture,

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with honey and sweet spices.

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The thing that I'm finding a little bit difficult to cope with

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is rice, peas and honey.

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Nice, tender pieces of chicken, and really great depth of flavours,

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and then you hit it with that fresh salad on the end.

0:20:140:20:16

-Really, really tasty. And I love the presentation.

-Thank you.

0:20:160:20:20

Her dessert is a vanilla sponge cake,

0:20:200:20:22

with layers of strawberries and raspberries,

0:20:220:20:25

drizzled with a white chocolate sauce.

0:20:250:20:28

That is seriously good. Really lovely and airy.

0:20:360:20:40

The combination of raspberry and white chocolate

0:20:400:20:43

-is absolutely brilliant.

-Yeah.

0:20:430:20:45

Very good cake, and the addition of the liquid white chocolate

0:20:450:20:49

around the outside is great. I would like some whipped cream.

0:20:490:20:52

OK.

0:20:520:20:54

Anisa, you may have noticed that Donal has eaten half the cake.

0:20:540:20:58

Which probably means that he likes it!

0:20:580:21:01

The first dish, I think I should have used less honey,

0:21:030:21:07

but overall I'm really, really glad.

0:21:070:21:10

Phoebe's main course is fillet of sea bass with fondant potatoes,

0:21:100:21:16

peas and samphire, drizzled with a chilli oil and parsley dressing.

0:21:160:21:21

When you see a dish like this, Phoebe,

0:21:290:21:31

you have high expectation, because it looks great.

0:21:310:21:35

And you delivered.

0:21:370:21:38

Your fondants are cooked beautifully,

0:21:380:21:41

the chilli heat in that dressing with the herbs is wonderful,

0:21:410:21:44

and going very well with the fish.

0:21:440:21:46

Phoebe, I'd pay money in a restaurant for that dish.

0:21:460:21:49

-I really would.

-Thank you.

0:21:490:21:52

What I love is that salty samphire, the sweet peas,

0:21:520:21:56

the spice from the chilli,

0:21:560:21:57

and then that creaminess from the fondant potatoes.

0:21:570:22:00

It's hard to fault this one.

0:22:000:22:01

For dessert, she's made chocolate fondant

0:22:040:22:07

with a white chocolate and orange sauce.

0:22:070:22:10

I think the flavours are right.

0:22:220:22:24

The orange, sharpness to bring the whole thing alive,

0:22:240:22:27

-but it's not right, is it?

-Yeah.

0:22:270:22:28

Because a chocolate fondant should be a pudding capsule

0:22:280:22:31

with a liquid centre.

0:22:310:22:32

Instead of a chocolate fondant you've made a chocolate cake.

0:22:320:22:35

-Yeah.

-But I like the taste,

0:22:350:22:37

and I like the way you've thought about this dessert.

0:22:370:22:39

Thank you.

0:22:390:22:41

I'm just a bit disappointed that my chocolate fondant

0:22:420:22:45

wasn't very runny in the middle,

0:22:450:22:47

but I tried my hardest, and that's all can you do, really.

0:22:470:22:51

For his starter, Judah has cooked an apple, cinnamon and parsnip soup,

0:22:530:22:58

topped with a crunchy mushroom and rosemary crumb.

0:22:580:23:01

Judah, I think you know that this is a little bit thick to be a soup,

0:23:140:23:18

but I really like the flavours you've got here.

0:23:180:23:21

But the next time, you need to just smooth that out

0:23:210:23:23

with a little bit of milk or some stock.

0:23:230:23:25

I think it's a very good idea.

0:23:270:23:29

You have parsnips, which are very, very powerful,

0:23:290:23:32

with sweet apples, and the addition of the pine nuts, inspired.

0:23:320:23:35

It just needs to be a little bit more soup-like.

0:23:350:23:38

His main course is chicken roulade wrapped in prosciutto ham,

0:23:410:23:45

with pea puree and caramelised figs.

0:23:450:23:48

You know what? There's something I've never tried before.

0:23:580:24:01

Surprisingly, it works a treat.

0:24:010:24:03

Your chicken is maybe just a little bit overcooked,

0:24:030:24:06

but the pea puree with the figs, the chicken and the ham

0:24:060:24:09

is a great, great combination.

0:24:090:24:11

You're a fascinating cook, Judah.

0:24:110:24:13

-Thank you.

-Fascinating.

0:24:130:24:14

The caramelised figs have gone really, really dark and deep,

0:24:150:24:20

and really interesting flavour that it adds to the rest of the dish.

0:24:200:24:23

It's a surprising dish, Judah,

0:24:230:24:25

and that's what I like about you as a cook.

0:24:250:24:27

Thank you.

0:24:270:24:29

Even though there was downfalls in my dish, I was still really pleased.

0:24:290:24:33

I definitely think that they have a tough decision.

0:24:340:24:37

Some very, very interesting combinations today,

0:24:420:24:46

but more importantly, I think, adventurous.

0:24:460:24:49

Really adventurous.

0:24:490:24:50

Anisa's love of art shines through in her food.

0:24:510:24:54

Her own two dishes, very artistic indeed.

0:24:540:24:57

I really liked the honey with that chicken stew.

0:24:570:25:00

Reminded me of north African spice, with cumin in the background, but

0:25:000:25:04

the rice and the peas and the honey, I couldn't quite cope with it.

0:25:040:25:07

That dessert, oh, my word!

0:25:070:25:10

She knows how to make a really good cake.

0:25:100:25:14

I hope I can cook again,

0:25:140:25:15

but if not, I'm just glad I got this opportunity.

0:25:150:25:18

Owen takes a few ingredients and delivers them very well.

0:25:200:25:24

As for the poached salmon with asparagus, really well done.

0:25:240:25:28

It is really hard sitting here and not knowing that I'm through,

0:25:280:25:31

because I'd really like to know, and I'm really eager

0:25:310:25:35

because I think I've done well.

0:25:350:25:37

Phoebe's worked really hard in the kitchen today,

0:25:370:25:39

and I have to say that main course, of sea bass, fondant potatoes

0:25:390:25:43

with peas and samphire, was something pretty special.

0:25:430:25:46

Unfortunately, that chocolate fondant

0:25:460:25:48

turned into a bit of a chocolate cake.

0:25:480:25:50

However, she really thinks about her food, and it shows.

0:25:500:25:53

I've learnt quite a lot, and I've had quite a lot of fun today.

0:25:530:25:57

I'd like to get through to the semifinals about 100%.

0:25:570:26:01

Judah's first dish was a soup with a mushroom crumb.

0:26:020:26:06

It could have been thinner,

0:26:060:26:07

it should have been a soup rather than a porridge,

0:26:070:26:09

but interesting combination.

0:26:090:26:11

But who could have guessed that salty chicken, creamy peas

0:26:110:26:16

and caramelised figs would have worked on one plate?

0:26:160:26:18

Judah is a risk-taker, but delivers.

0:26:180:26:22

If I win or lose, that won't stop me from going towards my dream.

0:26:220:26:26

Four very different cooks, one semifinal place.

0:26:270:26:31

I've got a fairly good idea who I want.

0:26:310:26:33

For me, there's one standout.

0:26:330:26:35

I don't know if yours is the same as mine.

0:26:350:26:38

Thank you, all four of you, for a great day.

0:26:460:26:50

As you know, there is only one semifinal place.

0:26:530:26:56

Our semifinalist is...

0:27:000:27:02

..Phoebe.

0:27:070:27:08

Congratulations.

0:27:120:27:14

The thing I enjoyed the most today is cooking and meeting new friends.

0:27:210:27:25

One thing I will remember is just the fun I had, really.

0:27:270:27:30

I've learnt a lot, and it is amazing, and it is really exciting.

0:27:320:27:37

Yay!

0:27:370:27:38

I feel really proud that I've got this far,

0:27:390:27:43

and I can't wait for the semifinals.

0:27:430:27:45

Next, four more talented cooks begin their quest

0:27:500:27:53

to become Junior MasterChef champion, 2014.

0:27:530:27:57

The chilli grabs you by the ears and shoves you into the plate.

0:27:570:28:01

-Phew!

-You going to be OK?

0:28:010:28:02

-That's really hot.

-It is hot!

0:28:020:28:04

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