Episode 7 Junior MasterChef


Episode 7

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After six days of intense competition in the heats,

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it's now the Junior MasterChef semifinals.

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Over the next three programmes,

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they're going to face some of the hardest...

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This is a nightmare!

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..most exciting...

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Go, go, go, go.

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WHISTLE BLOWS

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..unusual...

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HE SLURPS

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..and terrifying cooking challenges.

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TIGER GROWLS

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Then, at the end of the final show, one of them will be crowned

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Junior MasterChef 2014.

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I didn't think I had a very, very high chance

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of getting to the final six, but here I am.

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-Proud that I got through.

-There was a lot of competition,

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so to get this far is really good.

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I'm feeling confident, determined and definitely really excited.

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I'm just going to try as hard as I can, and that's all I can really do.

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This competition has been really, really tough.

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I'm determined to get further.

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I think I can win Junior MasterChef, definitely.

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Today, it's the first semifinal challenge,

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but our contestants don't know if they're cooking or on the menu.

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TIGER GROWLS

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They're here at the world's oldest scientific zoo to find out.

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With over 16,000 creatures living here, London Zoo has

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one of the largest collections of animals in the country.

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Welcome to Penguin Beach. How exciting is this?

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In this bucket is what the penguins eat.

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Today, you are going to be cooking fish,

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but you're not going to be cooking it for the penguins -

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you're going to be cooking it for penguin keepers,

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so we really need some good food on plates today.

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They've been split into two teams and been given recipes to follow,

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and only have two hours to make their fish extravaganza.

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Cooking the fish for the penguin keepers is a little bit weird,

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but as long as we do it right, they should enjoy it.

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And what's even harder, they're cooking outdoors.

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All they have is a barbecue and a burner, nothing else -

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but, mate, that's how I learnt to cook - on a barbie!

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You can do amazing things.

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It's not really barbecue weather today,

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because it's all grey and cloudy, but...

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..could be worse.

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Team Donal - Amelie, Mya and Safiyyah,

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only have minutes to work out how to cook the starter,

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which is salmon fishcakes with roasted peppers, tomato salsa

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and aioli, a garlic mayonnaise.

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-I'll try doing the fishcakes.

-Yeah, I'll do the salmon fillets.

-OK.

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Whatever it says.

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-So shall I do the chopping bits?

-Oh, yeah.

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Now, guys, there is pressure on because we only have a small

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amount of time for our penguin keepers to go on lunch, OK?

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So stay focused.

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Team John - Jonah, Barney and Phoebe, are cracking on

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with the main course, which is spicy seafood kebabs served on skewers,

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with coriander flatbread and Asian coleslaw.

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Phoebe, how are you dividing the labour? Who's doing what?

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Jonah's doing the slaw, and then Barney's doing the pittas,

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and I'm just in charge of the fish, and then we're just going to start

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assembling the kebabs as a team when we've all done our individual jobs.

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(Are you going to beat those guys?)

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Yes, we are.

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-They're going down, Phoebe.

-Yeah.

-Going down. Enjoy it.

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-OK, guys, how are we looking?

-Really, really well.

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OK. We've got the fish on, potatoes are on, so we're getting there.

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We're getting there.

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Next it's the aioli dressing, which is made by combining egg yolk,

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garlic and mustard, and slowly mixing in olive oil

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to make garlic mayonnaise.

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You need to do this really slowly, so start trickling it.

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Amelie needs to add the oil slowly or the dressing will split,

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which makes it inedible.

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Still quite liquidy.

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-Have you split the dressing, Donal?

-No!

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I have NOT split the dressing.

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Girls, really sorry about him - he's split your dressing.

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-I didn't split the dressing!

-You'll have to start all over again.

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What are you doing over here anyway? Get back, go on, get out of here.

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-I'm sorry he split your dressing.

-He's always trying to cause trouble.

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I can't believe you split our dressing.

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I'm not taking responsibility. I thought we were a team.

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-We WERE a team.

-Until I split your dressing.

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Over on Team John, Phoebe's almost finished the spicy marinade

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for the seafood kebabs.

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Barney is still wrestling the sticky flatbread dough.

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You're a mess. Look at you!

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Jonah is getting to grips with the Asian-style coleslaw.

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-Grating a carrot, hardest thing I've ever done in my life.

-Really?

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Wait - try holding it. Here...

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Hold it...up like that

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-and it'll be easier.

-Yeah.

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OK, Jonah, how's the salad going, mate?

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Good, yeah. Well, it's more like a coleslaw, but...

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-A cold sore, or a coleslaw?

-A coleslaw.

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-You don't want to eat cold sores, do you?

-No!

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The penguin enclosure is home to 79 Humboldt penguins

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and one rockhopper penguin called Ricky.

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We're really excited about getting fed by the Junior MasterChef

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contestants. The penguins are excited to see what we're going to get

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as well. I can't wait until the food arrives.

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There's only an hour left before lunch, and Amelie's attention

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turns to the salmon for the fishcakes.

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-Do you think it's cooked through?

-Hm...

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Maybe just check it in the middle.

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-We're going to be flaking it up anyway.

-Yeah.

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-Yeah? You're happy?

-Yeah.

-Good to go.

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So dump that straight in.

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-Lovely.

-I'm a professional dumper.

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You're a professional dumper? OK!

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I want to check the potatoes. They should be done by now.

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Look, they're not cooked.

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Mya and Safiyyah decide to call in the big guns to mash the potatoes.

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-I'm glad I'm so strong for this potato masher.

-Yeah, yeah!

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Argh! Argh!

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GIRLS GIGGLE

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-What are you messing up now?

-Nothing. Why are you back over here?

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Go away!

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-Cos my team's under control. Do you know what my team's called?

-What?

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-They're called Peanut Butter and Jelly.

-What?

-Yeah.

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-Peanut Butter and Jelly?

-Yeah.

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-Phoebe, Barney and Jonah - Peanut Butter and Jelly.

-Ah.

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-Have you guys got a name yet?

-Yeah, they're called...Pick Up A Penguins.

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Although John's Peanut Butter and Jelly team have marinated

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the seafood for the kebabs and made the coleslaw, John is worried the

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menu is missing something.

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If I think about a kebab, it would always have a sauce with it.

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-We can make a dressing.

-You can?

-Yes.

-Phoebe, you're on it.

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And that fish...

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While Phoebe and Jonah come up with a dressing,

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Barney is ready to cook his flatbreads.

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Remember, barbecues are extremely hot, so if you're cooking on

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one at home, make sure you have a responsible adult to help out.

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And always wash your hands before handling food.

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-So you want it to be brown, don't you?

-Yep.

-OK.

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-How many have you got there? Five?

-Five.

-And we need to do four.

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-I need two left.

-Right. So then maybe you can taste one.

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I've tried a bit, cos one bit broke off and I put it there.

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-Was it nice?

-It was nice and crunchy on the outside

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and nice and soft on the inside!

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Hooray!

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The clock is ticking.

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OK, guys - we need everything ready to cook in ten minutes.

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We haven't even got our fishcakes moulded!

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Oh, hang on - don't we have to start the aioli again?

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-We do.

-Oh, no.

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-"In a large bowl..."

-I completely forgot about that.

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John's feeling very confident down there.

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-We need to feel confident too.

-Yeah.

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You need to shape them now. We really need to shape them.

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(We can beat them.)

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-I think we need to start assembling the kebabs now.

-Yep.

-Yeah.

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-Clean up a bit first, though, guys.

-Yeah.

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Guys, find a tray or plate to put them on.

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Right now, Phoebe seems to have taken control,

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and she is organising.

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Guys, start assembling over here, OK?

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Bring your skewers over.

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Ding-dong, done!

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They look lovely.

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TIGER GROWLS

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We only get an hour for lunch, so it's really important that

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we get fed in time,

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and then we go and feed our penguins.

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-We need to get those fishcakes on. Are you ready?

-Yeah.

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Let's do it. Come on.

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Shall we get... We need to get these fish on.

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With the food almost cooked, suddenly there's a new challenge.

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THUNDERCLAP

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-It's the rain.

-Oh, no. Now these are going to get soaked.

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-Move it under the tent! Move it under the tent!

-Oh, no! Really?

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Right, so, Phoebe, your plates could be set up in here.

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It's looking really good, so just start getting those last veggies on.

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Rain never stopped an Aussie barbecue.

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Oh, no!

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This is a nightmare.

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At the least the penguins will be happy.

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Come on, now. Quick, quick, quick!

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-You've just got to serve it up.

-Come on!

-You're doing great.

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That's the ones. Looks really, really good.

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Oh, now the sun's come out!

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Come on - the sun's back out! You're plating up, looking good.

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MUSIC: I'm Thinking Sunshine by Max and Simon

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# I'm thinkin' sunshine

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# I'm thinkin'... #

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Perfect. Well done, guys.

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They're perfectly cooked.

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-Are we done?

-Done!

-Yeah.

-Yey!

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Happy days, guys!

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There's your trolley.

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Ooh.

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Get it on the trolley, cos we've got to serve it up. Let's go.

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After a quick clean-up,

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the hungry penguin keepers settle down for their lunch.

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Safiyyah, Amelie and Mya's starter is a salmon fishcake with

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roasted peppers, tomato salsa and aioli, a garlic mayonnaise.

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-Thank you very much.

-Thank you.

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I mean, the penguins, they really do prefer a raw fish,

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but I'm sure if they saw the vibrant, colourful dishes,

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they would love to tuck into it too.

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I'm really pleased with our fishcakes,

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so fingers crossed the penguin keepers will like them.

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The fishcakes are really tasty. They've got a lot of flavour.

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-It's very nice.

-And the salsa's really gorgeous as well.

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Never had this before. It's really, really nice.

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-Is that salsa?

-Yeah.

-It is salsa. It's so, so good.

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They've done an amazing job here, so, you know, barbecue food

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-but it's like a restaurant barbecue food.

-Very nice.

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Today's challenge was really fun.

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I've never used a barbecue before and it was really exciting.

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It went really well today,

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and I don't think we could have done better in our group.

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-Hi, guys.

-Hi!

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Now it's time for the main course...

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I hope you enjoy it.

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..spicy scallop and prawn kebabs with a mint yoghurt dressing,

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coriander flatbread and Asian coleslaw.

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The presentation looks amazing.

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-It's definitely something I'd order in a restaurant.

-Yeah.

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I found it really enjoyable working in a team.

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I think we worked really well, so I was quite happy with it.

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-This is delicious.

-It's amazing.

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It's got a lot of taste to it. It's really, really nice.

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-I really like this Asian slaw. It's really different.

-It's very nice.

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My scallops are cooked to perfection.

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I have never eaten better scallops.

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The flatbread's really, really nice as well. A lot of flavour to it.

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They've done really, really well.

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And it's all under pressure as well, isn't it? It's really, really good.

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What went very well today was the lovely flatbreads. I thought

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they would just turn out as a mess, but they turned out as a success.

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Oh, that rhymes!

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I think the penguin keepers were definitely impressed with our food,

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yeah. Better than the other group's. Yeah, definitely.

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That one's so cute.

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I wish I was a penguin.

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Our six cooks had a really tough day today, but I am so proud of them.

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They came and they brought it. They had all the skills. They brought

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some really great food to the plate. I was impressed.

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-Who wants to stroke Ricky first?

-Me!

-OK.

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Oh, that's so cute!

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Four seasons in one day. We've had rain, we've had sunshine,

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we've had wind, we've had clouds. An extraordinary challenge.

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The competition is seriously heating up,

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but in the next test, we're going to see six go to four.

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Now they're back for the all-important knockout test.

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Welcome back, guys.

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Today, we want you to cook up a dish that celebrates you as a cook,

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a dish that shows off your personality,

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a dish which is going to keep you in the competition.

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At the end of this, two of you will be going home.

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Ladies and gentlemen, one hour. Let's cook.

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-Mya, a big day in the MasterChef kitchen today.

-Yeah.

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You're looking a little bit nervous.

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I might be able to get into the final four, so, yeah - I'm using my

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nerves and turning them into energy, and turning the energy into...good.

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What are you going to cook for us, Mya?

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-I'm making a blackberry cheesecake.

-Mm!

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Every celebration, big or small, we always go to the restaurant

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near our house, and we always get a cheesecake.

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Great. It's lovely to hear a story behind the food, like that.

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One of my favourite things to make is a cheesecake.

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If that cheesecake is not in the fridge quick enough, it's not going

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to be set, and we're going to have ourselves biscuits and cream cheese.

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So you're doing venison,

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but you've also got stinging nettles on your bench.

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Because venison is a wild animal, I was thinking of doing wild things

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with it, like wild mushroom fricassee

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with wild stinging nettles with it.

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How do you cook them?

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Chop them up and then put it with the fricassee,

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so then afterwards, they'll cook and it'll get rid of its sting.

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Tell us about this food and why you love to eat it.

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My grandfather used to love the dish,

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and he died a long time ago, but I did meet him,

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and he, instead of calling it venison, he called it "venzon".

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That beautiful venison, spiced with juniper berries,

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on a bed of nettles, in a little filo pastry cup.

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He's showing off some true skill in the kitchen.

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If you pick or cook stinging nettles,

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make sure you wear thick gloves.

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Amelie, what are you going to cook for us?

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Today I'm cooking scrumptious satay

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with a peanut dip and a sweet and sour salad.

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Is this the sort of dish you think is going to guarantee you

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a place in that final four?

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When we have birthdays or we go on holiday to Malaysia

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we have this dish because it's really yummy.

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I am pretty sure that if it goes right,

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it should guarantee me a place.

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It's 99.9%.

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Amelie has a bench full of ingredients

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I get really excited about, because they're the sort of ingredients

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that just whack you around the face with flavour.

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We've got satays, chicken and beef, marinated with lemon grass

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and turmeric and garlic and lime.

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As long as she makes sure that beef is not dry

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and the chicken has been marinated really well,

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Amelie's in for a winner.

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Guys, you've reached the halfway point - 30 minutes are now gone.

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Safiyyah, what are you going to cook for us?

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I'm making Kung Pao prawns served with vegetable chow mein.

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So basically, the prawns are steamed in a sauce and then,

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when they're cooked, you put it in the vegetable chow mein,

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which is basically noodles, slightly flavoured with vegetables.

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I love Chinese food, so I thought you would like it, too.

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How much would you like to stay in this competition?

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Well, like, infinity out of ten.

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Like, just, that would just be absolutely amazing.

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Kung Pao prawn with some wonderful vegetable chow mein.

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Those prawns have to be cooked all the way through

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and she has to make sure not to overcook the noodles.

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G'day, Jonah. Tell us about what you're going to cook for us?

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Spicy pork, home-made chips,

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and in the fridge I've got home-made coleslaw with home-made mayonnaise.

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Where did you get the inspiration for it?

0:18:240:18:26

Being out with the family, going out for dinner,

0:18:260:18:28

it's kind of the stuff I would order.

0:18:280:18:30

Is this good enough to get you through?

0:18:300:18:32

If I get it right, then, yeah.

0:18:320:18:34

Jonah's food is clever.

0:18:370:18:40

We've got a pork chop with chilli, paprika and cayenne.

0:18:400:18:45

That's spicy hot and smoky,

0:18:450:18:47

as long as that pork chop is just lovely and moist.

0:18:470:18:50

And I want crispy chips. Nothing worse than soggy chips.

0:18:500:18:54

Phoebe, what are you going to cook for us?

0:19:020:19:04

Today I'm making for you a seafood paella.

0:19:040:19:06

I like that.

0:19:060:19:08

I just think it's a really good thing that you can

0:19:080:19:10

put in the middle of the table and people can help themselves to

0:19:100:19:13

and have a fun time over.

0:19:130:19:15

Phoebe, what do you think you've got to do to stay in the competition?

0:19:150:19:18

Just try my hardest and make really nice dishes

0:19:180:19:21

and carry on how I'm doing.

0:19:210:19:23

If you get it right, it should be delicious.

0:19:230:19:26

Thank you.

0:19:260:19:27

Paella is one of those great dishes which looks really easy,

0:19:290:19:32

but, actually, is quite difficult.

0:19:320:19:34

She needs to make sure that the rice is cooked through,

0:19:340:19:37

the fish isn't overcooked.

0:19:370:19:39

She has to have a dish that is presented well.

0:19:390:19:41

Guys, you've got three minutes left,

0:19:430:19:45

you need to start thinking about plating up the food, please.

0:19:450:19:48

90 seconds.

0:19:550:19:58

That's it, guys - stop cooking.

0:20:070:20:10

First up is Safiyyah, who's made a Chinese dish

0:20:140:20:17

of spicy Kung Pao prawns, served with vegetable chow mein.

0:20:170:20:22

I like the little bits running through your chow mein,

0:20:270:20:29

through your noodles, from mange tout to sugar snap peas

0:20:290:20:32

and peppers. That's really lovely.

0:20:320:20:34

Although I've never had Kung Pao prawns before,

0:20:340:20:37

I feel as though they're a little bit overcooked.

0:20:370:20:39

They've gone a bit dry and a bit chewy.

0:20:390:20:41

Cook those prawns just a little bit less.

0:20:410:20:45

For me, I just need those noodles to be cooked not as much,

0:20:450:20:47

because what's happening is, they're clumping together a little bit,

0:20:470:20:51

and you want them to kind of loosely move on the plate.

0:20:510:20:53

But you've got lovely sweetness and lovely heat in there.

0:20:530:20:56

Thank you.

0:20:560:20:58

I actually realised the cooker was still on

0:20:580:21:00

when I thought I had turned it off, so the prawns overcooked.

0:21:000:21:03

Yeah, that was the mistake.

0:21:030:21:05

Amelie has made Malaysian chicken and beef marinated skewers,

0:21:070:21:11

served with a satay sauce made from peanuts, and a sweet and sour salad.

0:21:110:21:16

Not only do you have this wonderfully cooked meat,

0:21:210:21:23

but you also have this wonderful marinade. When you take that

0:21:230:21:26

and you dip it in that sauce, it is this eruption of flavour

0:21:260:21:30

in your mouth. This wonderful, sweet, nutty peanut sauce.

0:21:300:21:33

This is a brilliant dish for the semifinal.

0:21:330:21:36

It tastes good. It looks good. It smells good. I do not have faults

0:21:360:21:40

at all, Amelie. I think it's a really delicious, lovely, lovely thing.

0:21:400:21:45

I'm really pleased with what the judges said.

0:21:460:21:49

I think I might have a fighting chance now to get to the next round.

0:21:490:21:53

Jonah has cooked a spicy pork chop with paprika chips and

0:21:540:21:59

coleslaw made with home-made mayonnaise.

0:21:590:22:02

Jonah, you could have warned us!

0:22:110:22:13

That's like volcano pork.

0:22:130:22:15

That is probably one of the hottest things I've eaten

0:22:150:22:18

in a very, very long time, Jonah.

0:22:180:22:19

What's interesting is that when you eat the sweetness of those

0:22:190:22:23

lovely potatoes and then you combine it with

0:22:230:22:25

the creaminess of the coleslaw, all of a sudden it starts to work.

0:22:250:22:28

For me, though, take down the heat just a tiny bit,

0:22:280:22:31

just a little notch? That would be great!

0:22:310:22:33

I do like the way you've cooked the pork chop, though,

0:22:330:22:36

because in the centre, it's still lovely and moist.

0:22:360:22:38

But what I am more impressed about,

0:22:380:22:41

you've taken the time to make mayonnaise.

0:22:410:22:43

It shows a really good grounding.

0:22:430:22:45

But I think it's way too hot.

0:22:450:22:47

They called the pork "volcano pork"

0:22:490:22:51

because it's really, really spicy, but everybody enjoyed it.

0:22:510:22:57

Mya has made a blackberry cheesecake,

0:22:570:22:59

topped with blackcurrant curd

0:22:590:23:02

and served with a blackberry coulis, cream and fresh blackberries.

0:23:020:23:06

I really like this, and I like that you went straight through,

0:23:110:23:14

you presented it up on the plate and it looks really, really good.

0:23:140:23:17

The biscuit underneath is wonderful.

0:23:170:23:20

The topping on top, rich and sharp with blackberries - very, very good.

0:23:200:23:23

Pretty good effort, Mya. Pretty good.

0:23:230:23:26

My cheesecake went really well, today.

0:23:260:23:29

I'm really excited about seeing who's going to go through,

0:23:290:23:34

but I'm very nervous as well.

0:23:340:23:36

Barney has cooked venison with a spiced orange sauce,

0:23:370:23:41

poached carrots with cumin and roasted green beans.

0:23:410:23:45

He's also served mushrooms and nettles in a filo pastry basket.

0:23:450:23:49

Barney, it has to be said that your venison is undercooked, but...

0:23:540:23:58

that dish is delicious on many, many levels.

0:23:580:24:03

It's meaty from the mushrooms and the venison.

0:24:030:24:06

It's lovely from the nettles. It is really very, very delicious.

0:24:060:24:11

I don't know if I can fault it apart from the meat being a little

0:24:130:24:15

bit undercooked, but this is a very impressive dish, Barney. Well done.

0:24:150:24:18

They absolutely adored it.

0:24:200:24:23

Everything went swell.

0:24:230:24:24

Last up, it's Phoebe, who's made a traditional Spanish paella,

0:24:260:24:31

rice cooked with monkfish, mussels, prawns,

0:24:310:24:35

squid and chorizo. She's served it with a fruit punch.

0:24:350:24:40

Phoebe, this is brilliant presentation.

0:24:440:24:47

It's just a big plate of food that you want to dig into.

0:24:470:24:49

I like that you've added chorizo in there,

0:24:490:24:51

because you get this wonderful smoky, meaty taste throughout it,

0:24:510:24:54

and it really adds another kind of dimension of flavour, another layer.

0:24:540:24:58

Your fish is cooked really nicely.

0:24:580:24:59

That monkfish is really nice and tender.

0:24:590:25:01

I like what you've done here.

0:25:010:25:02

I think it's all cooked very, very well.

0:25:030:25:05

Your fruit punch is great alongside.

0:25:050:25:08

I think it's a really, really good celebration dish.

0:25:080:25:11

Your food, and it brings a smile to my face.

0:25:110:25:15

The judges had quite good feedback about it,

0:25:150:25:17

and they seemed to really like it.

0:25:170:25:19

So I feel quite confident with it.

0:25:190:25:21

It's now judgment time.

0:25:240:25:27

Which four cooks will go through to the next stage

0:25:270:25:30

of Junior MasterChef 2014?

0:25:300:25:32

Spice!

0:25:340:25:35

Brilliant day.

0:25:370:25:39

We had some wonderful dishes plated up, today,

0:25:390:25:41

that showed off their personalities, showed us who they are as cooks.

0:25:410:25:45

I used to think Barney was taking risks with the big flavours

0:25:450:25:48

he brought into this kitchen, but, actually, he knows his ingredients,

0:25:480:25:52

and what he produced today was something really spectacular.

0:25:520:25:55

Jonah knows his basics,

0:25:550:25:57

and I think a great cook has to understand the basics.

0:25:570:26:00

His dish today was a bit of a risk.

0:26:000:26:01

It was about as subtle as a hurricane.

0:26:010:26:03

You needed a bucket of water.

0:26:030:26:06

Mya was the only person in the room to make a dessert.

0:26:060:26:09

Cheesecake in an hour? Good on her.

0:26:090:26:12

Amelie might laugh it up, but it is no joke,

0:26:120:26:16

the food she puts up on the plate. Amelie surprised me today.

0:26:160:26:19

Safiyyah has worked extraordinarily hard through this competition,

0:26:190:26:23

but for me, today, Safiyyah's food didn't shine quite as brightly

0:26:230:26:26

as I expected.

0:26:260:26:28

In that paella, Phoebe had it nailed.

0:26:280:26:31

She always takes it one step further. She wants to do more.

0:26:310:26:35

Who stays? Who goes home?

0:26:360:26:39

Tough decision.

0:26:390:26:41

Six cooks and we only have four places,

0:26:510:26:54

it means that two of you are leaving us.

0:26:540:26:57

The first person who's going to be leaving us is...

0:27:000:27:02

..Safiyyah.

0:27:050:27:07

Sorry, Safiyyah.

0:27:090:27:10

I never thought that I'd be in the final six

0:27:130:27:15

and I'm really proud of myself.

0:27:150:27:17

I've had so much fun in Junior MasterChef.

0:27:170:27:19

The second person to be leaving us today is...

0:27:210:27:25

..Jonah.

0:27:290:27:31

Well done, Jonah.

0:27:340:27:35

I'm really proud to get this far.

0:27:370:27:39

Just quite sad that I didn't get a little bit further.

0:27:410:27:43

Congratulations! You are our final four.

0:27:460:27:49

-Yay!

-Yay!

0:27:490:27:52

I'm jumping up and down!

0:27:520:27:53

This doesn't compare with anything I've ever done in my life.

0:27:530:27:56

Just the best thing ever.

0:27:560:27:58

This is the first best day of my life, and the second one would

0:27:580:28:02

probably be when I went to see One Direction in concert.

0:28:020:28:05

I think this was a big stepping stone to get me

0:28:050:28:08

closer to the final three.

0:28:080:28:10

Now I've made it to the next round of Junior MasterChef,

0:28:100:28:14

it's just unbelievable. I think I'm dreaming.

0:28:140:28:17

-You're the only boy now.

-Group hug!

0:28:180:28:21

Next time, the final four will compete

0:28:250:28:27

in the Junior MasterChef Sports Day.

0:28:270:28:31

Come on, Amelie!

0:28:310:28:33

-BLOWS WHISTLE

-Go, go, go, go!

0:28:330:28:37

Wow!

0:28:370:28:38

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