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The competition to find the best young cook in the country is back. | 0:00:02 | 0:00:06 | |
From over 1,000 applications, only 32 cooks have made it to the heats. | 0:00:08 | 0:00:12 | |
Now top chef John Torode | 0:00:15 | 0:00:18 | |
and food blogger and TV cook Donal Skehan | 0:00:18 | 0:00:22 | |
have to decide which cook is good enough | 0:00:22 | 0:00:25 | |
to win the title of Junior MasterChef. | 0:00:25 | 0:00:29 | |
Junior MasterChef, and we've got four passionate cooks | 0:00:39 | 0:00:42 | |
who are really excited about food. | 0:00:42 | 0:00:46 | |
I'm incredibly excited to see these guys cook. | 0:00:46 | 0:00:50 | |
It's going to be amazing. | 0:00:50 | 0:00:52 | |
Today, they're going to face two very serious challenges. | 0:00:52 | 0:00:57 | |
The first one is a masterclass from me - | 0:00:57 | 0:01:00 | |
how to make proper fishfingers. | 0:01:00 | 0:01:03 | |
Look at the colour, because that's what you have to recreate. | 0:01:03 | 0:01:07 | |
Nice. And then, afterwards, the pressure will be on, | 0:01:07 | 0:01:10 | |
because they're going to get a chance to cook for us their food. | 0:01:10 | 0:01:14 | |
Competing today are TJ, Maya, Emily and Joe. | 0:01:14 | 0:01:18 | |
Cooking - I love cooking. It's exciting, it's really good. | 0:01:20 | 0:01:26 | |
I think I am pretty good. That's what my mum thinks, anyway. | 0:01:28 | 0:01:32 | |
My dream is to be a really famous cook. | 0:01:34 | 0:01:37 | |
I'm going to try and impress the judges. | 0:01:37 | 0:01:40 | |
I am definitely going to give it my best shot. | 0:01:40 | 0:01:44 | |
Well, today is going to be tough. | 0:01:44 | 0:01:47 | |
We can only take one cook through to the quarterfinal. | 0:01:47 | 0:01:50 | |
G'day, guys. Welcome to Junior MasterChef. | 0:01:58 | 0:02:01 | |
So, today's masterclass - proper fishfingers | 0:02:01 | 0:02:05 | |
with proper chips and tartar sauce. | 0:02:05 | 0:02:08 | |
First, we're going to cut the fish, ready for the fish fingers. | 0:02:10 | 0:02:14 | |
One, two, three. | 0:02:14 | 0:02:16 | |
The next thing to do is to coat the fish. Beat the egg... | 0:02:18 | 0:02:22 | |
We dip them first in flour... | 0:02:24 | 0:02:27 | |
Into the egg... | 0:02:27 | 0:02:29 | |
..and then breadcrumbs. | 0:02:32 | 0:02:34 | |
So is everyone OK so far? You've followed all the stages? | 0:02:37 | 0:02:39 | |
ALL: Yes. | 0:02:39 | 0:02:42 | |
Next, we're going to make the chips. | 0:02:42 | 0:02:44 | |
You can make any shape, but I like little cubes with this. | 0:02:44 | 0:02:47 | |
So there's our chips. | 0:02:47 | 0:02:49 | |
We going to make the tartar sauce. | 0:02:51 | 0:02:53 | |
Now, mayonnaise... | 0:02:53 | 0:02:56 | |
chopped gherkins, chopped capers, | 0:02:56 | 0:02:59 | |
then some chopped herbs - flat-leaf parsley, some chervil | 0:02:59 | 0:03:02 | |
and some chives - and mix them all together. | 0:03:02 | 0:03:05 | |
So that's the tartar sauce made. | 0:03:05 | 0:03:08 | |
And now to cook our chips and our fishfingers. | 0:03:08 | 0:03:11 | |
Cooking with the oil - we're here to help, but make sure | 0:03:14 | 0:03:17 | |
if you're at home that you have a responsible adult to help you out. | 0:03:17 | 0:03:21 | |
Pour the potatoes in | 0:03:21 | 0:03:24 | |
and then lower the basket gently. | 0:03:24 | 0:03:27 | |
You'll hear it start to fry. Now, our fishfingers. | 0:03:27 | 0:03:32 | |
How are we going to tell if that oil is hot enough? | 0:03:32 | 0:03:34 | |
You get a piece of breadcrumb and put it in, | 0:03:34 | 0:03:37 | |
-and if it starts bubbling, it's ready. -Very good. I use parsley, | 0:03:37 | 0:03:41 | |
but that's a really good idea. | 0:03:41 | 0:03:43 | |
That means it's ready to go. Gently lower these in. | 0:03:45 | 0:03:48 | |
Really gently. | 0:03:48 | 0:03:50 | |
Gently turn them over. Nice golden-brown colour. | 0:03:52 | 0:03:57 | |
Look at the colour, because that's what you have to recreate. | 0:03:57 | 0:04:00 | |
My fishfingers, I think, are ready. So now to put the dish together. | 0:04:04 | 0:04:07 | |
A blob of tartar sauce, a little stack of fishfingers, | 0:04:08 | 0:04:13 | |
some potatoes... | 0:04:13 | 0:04:16 | |
Maybe put a little bit of rosemary inside there. | 0:04:16 | 0:04:19 | |
And there you have it - fishfingers, tartar sauce and chips. | 0:04:21 | 0:04:26 | |
-Amazing. It's perfectly presented. -It looks delicious and really tasty. | 0:04:26 | 0:04:31 | |
We'll give you 40 minutes to do this dish. | 0:04:31 | 0:04:33 | |
We're looking forward to tasting what you can do. | 0:04:33 | 0:04:36 | |
Wash your hands, and let's cook. | 0:04:36 | 0:04:39 | |
11-year-old Joe is from Essex. | 0:04:46 | 0:04:50 | |
He cooks for his family every Saturday, | 0:04:50 | 0:04:52 | |
and recently won a baking competition at school. | 0:04:52 | 0:04:56 | |
It's going to be scary when they taste the food, | 0:04:57 | 0:05:01 | |
and I'm scared something goes wrong when I'm cooking. | 0:05:01 | 0:05:05 | |
-Show us your fingers, Joe. -It's a bit... -Hold them up, mate. | 0:05:08 | 0:05:11 | |
-THEY LAUGH -That's brilliant. | 0:05:11 | 0:05:14 | |
Joe, what age were you when you started cooking? | 0:05:14 | 0:05:17 | |
-I was five years old. -Same as me. | 0:05:17 | 0:05:20 | |
The first thing I cooked was pancakes and cakes with my mum. | 0:05:20 | 0:05:24 | |
Joe, how are you feeling about being here on MasterChef? | 0:05:24 | 0:05:28 | |
Happy. Amazingly happy. | 0:05:28 | 0:05:30 | |
-Joe, good luck. -Thank you. | 0:05:30 | 0:05:33 | |
11-year-old TJ is from Enfield. He regularly cooks for his family, | 0:05:36 | 0:05:41 | |
and once made a dinner for 14 people. | 0:05:41 | 0:05:44 | |
When I cook, I feel like I can do anything. | 0:05:46 | 0:05:50 | |
I feel like I could do a cartwheel, swim 200 metres, | 0:05:51 | 0:05:55 | |
I could do anything, to be honest. | 0:05:55 | 0:05:57 | |
TJ, do you remember the first thing you ever cooked? | 0:05:58 | 0:06:02 | |
It was a Christmas party, a roast dinner. | 0:06:02 | 0:06:04 | |
-Do you help your mum in the kitchen? -No, I kicked her out! | 0:06:04 | 0:06:07 | |
I like your style. | 0:06:07 | 0:06:09 | |
-You want it all for yourself? -Yeah. -OK. | 0:06:09 | 0:06:12 | |
-Are you feeling confident? -Yeah, very confident. | 0:06:12 | 0:06:15 | |
-Are you a competitive person? -Yeah, very. -Yeah? -Yeah. | 0:06:15 | 0:06:18 | |
-So you think the competition will heat up today? -Definitely. | 0:06:18 | 0:06:21 | |
-The best of luck. -Thank you. | 0:06:21 | 0:06:22 | |
You're 20 minutes in, halfway point. | 0:06:26 | 0:06:29 | |
You're doing incredibly well, so stay focused right until the end. | 0:06:29 | 0:06:32 | |
Nine-year-old Emily is from Suffolk. | 0:06:35 | 0:06:37 | |
She started cooking when she was seven, | 0:06:37 | 0:06:41 | |
and her signature dish is Japanese sushi rolls. | 0:06:41 | 0:06:44 | |
We've got this bookshelf full of recipes. | 0:06:44 | 0:06:47 | |
I just open the books on a random page and say, | 0:06:47 | 0:06:51 | |
"That looks nice. I'll just cook it." | 0:06:51 | 0:06:53 | |
Emily, what do you think you have to do today? What's your plan? | 0:06:58 | 0:07:02 | |
To show my best skills that I have got | 0:07:02 | 0:07:04 | |
and to try and get myself to the highest standard than I can do. | 0:07:04 | 0:07:08 | |
-How important is presentation on the plate to you? -Very important. | 0:07:08 | 0:07:12 | |
-If it's messy, it's a no-no. -OK. | 0:07:12 | 0:07:15 | |
-So you like to have control on your plate, in presentation? -Yeah. -Right. | 0:07:15 | 0:07:19 | |
-Brilliant. Emily, good luck. -Thank you. | 0:07:19 | 0:07:23 | |
10-year-old Maya is from Macclesfield. | 0:07:27 | 0:07:30 | |
She was taught to cook by her dad, | 0:07:30 | 0:07:33 | |
and makes her own dinner four times a week. | 0:07:33 | 0:07:36 | |
At the end, when we have to get all the food out, | 0:07:38 | 0:07:41 | |
at, like, the last minute, I'm going to really, really panic. | 0:07:41 | 0:07:45 | |
Maya, how do you feel so far? | 0:07:49 | 0:07:52 | |
A little bit nervous, but I'm OK. | 0:07:52 | 0:07:55 | |
What else do you do, besides cooking? | 0:07:55 | 0:07:57 | |
Horse riding. | 0:07:57 | 0:07:59 | |
But I love cooking and it's my favourite thing to do. | 0:07:59 | 0:08:04 | |
My dad used to be a chef, so he knows a few ideas. | 0:08:04 | 0:08:08 | |
-Good luck with it. -Thank you. | 0:08:08 | 0:08:11 | |
Last few minutes, guys. | 0:08:14 | 0:08:16 | |
Make them look great. | 0:08:16 | 0:08:18 | |
The last 60 seconds to finish off your dish, please. | 0:08:25 | 0:08:29 | |
Well done, guys, but your time is up. Stop cooking. | 0:08:35 | 0:08:39 | |
It's now judgment time. | 0:08:49 | 0:08:52 | |
Are the fishfingers golden brown? | 0:08:52 | 0:08:55 | |
Will the chips have a crispy outside and a fluffy inside? | 0:08:55 | 0:08:59 | |
And is the tartar sauce packed with flavour from the herbs? | 0:08:59 | 0:09:03 | |
Let's try yours first, Joe. | 0:09:03 | 0:09:07 | |
I think your fish is cooked beautifully. | 0:09:18 | 0:09:21 | |
The flavour of your tartar sauce is great, lots of herbs. | 0:09:21 | 0:09:25 | |
Your potatoes, because they're cut so small, are going soggy, | 0:09:25 | 0:09:28 | |
because they haven't had time to go crispy and puff up in the middle. | 0:09:28 | 0:09:31 | |
But I like it a lot, Joe. Really like it. | 0:09:31 | 0:09:34 | |
The potatoes, as John said, they could be more crispy, | 0:09:36 | 0:09:39 | |
but that's the only thing. The rest is fantastic. Well done. | 0:09:39 | 0:09:41 | |
Overall, I think my fish and chips were good... | 0:09:44 | 0:09:48 | |
apart from the soggy bits inside the chips. | 0:09:48 | 0:09:52 | |
TJ, let's have a look at yours. | 0:09:54 | 0:09:56 | |
TJ, the flavours are all there. It's nice and crispy. | 0:10:11 | 0:10:15 | |
The fishfingers are a little bigger than what we had suggested, | 0:10:15 | 0:10:19 | |
-but, overall, the dish is working for you. Well done. -Thank you. | 0:10:19 | 0:10:24 | |
TJ, you've got to be proud of that. | 0:10:24 | 0:10:26 | |
Lovely pile of chips, all perfectly cooked, | 0:10:26 | 0:10:29 | |
going really well with that tartar sauce with lots of herbs. | 0:10:29 | 0:10:32 | |
Your fish - wonderful and crispy on the outside | 0:10:32 | 0:10:35 | |
and cooked really well through the middle. They're great. | 0:10:35 | 0:10:38 | |
Thank you. | 0:10:38 | 0:10:39 | |
I'm really pleased, to be honest. I felt really proud of myself. | 0:10:42 | 0:10:46 | |
Maya, let's have a look at yours. | 0:10:46 | 0:10:49 | |
Do you know, your presentation makes me smile. Do you know why? | 0:10:52 | 0:10:56 | |
Because every way I turn the plate, there's a smile on it. | 0:10:56 | 0:10:59 | |
Look, that way is a smile on it, | 0:10:59 | 0:11:01 | |
that way there's a smile on it. Brilliant. | 0:11:01 | 0:11:03 | |
Maya, you've got the tartar sauce really nice. | 0:11:11 | 0:11:15 | |
Really great use of the herb. It's really flavourful. | 0:11:15 | 0:11:18 | |
The fishfingers are lovely. | 0:11:18 | 0:11:20 | |
The outsides are just a little overdone, | 0:11:20 | 0:11:22 | |
but they're cooked through, so it's not the end of the world. | 0:11:22 | 0:11:26 | |
-What do you think you've learned today, Maya? -How to cook chips. | 0:11:26 | 0:11:32 | |
An important lesson in life, I think. | 0:11:32 | 0:11:34 | |
-If anybody should know something, it should be how to cook chips -Yeah. | 0:11:34 | 0:11:38 | |
Each side that you looked, there was a smiley face. | 0:11:39 | 0:11:43 | |
He really liked that. | 0:11:43 | 0:11:44 | |
Emily, presentation here is key, | 0:11:50 | 0:11:52 | |
and you have done a fantastic job. | 0:11:52 | 0:11:54 | |
-It's pure perfection. -Thank you. | 0:11:54 | 0:11:57 | |
You fish is cooked absolutely beautifully. | 0:12:05 | 0:12:07 | |
Your sauce is wonderful and rich and creamy. | 0:12:07 | 0:12:10 | |
Potatoes - wonderfully cooked. A very good dish indeed. | 0:12:10 | 0:12:15 | |
-It looked good and it tasted really fantastic. -Thank you. | 0:12:15 | 0:12:19 | |
They liked the dish. | 0:12:20 | 0:12:22 | |
They said good comments about it, and so I'm really proud of myself. | 0:12:22 | 0:12:26 | |
Congratulations. Off you go. | 0:12:27 | 0:12:29 | |
Thank you. | 0:12:29 | 0:12:31 | |
With the fish, I made it into a square. | 0:12:43 | 0:12:46 | |
-Did you two get any bad comments? -TJ: No. -No? | 0:12:46 | 0:12:49 | |
You didn't get any bad comments? Not about the chips? Nothing? | 0:12:49 | 0:12:55 | |
-I think they all did really well. -They did really, really well. | 0:12:55 | 0:12:58 | |
There is not a disaster in the room. | 0:12:58 | 0:13:00 | |
We've seen what they can do following direction. | 0:13:00 | 0:13:03 | |
What I'm looking forward to seeing is the personalities coming through, | 0:13:03 | 0:13:07 | |
and I think we'll see that when they cook their own food. | 0:13:07 | 0:13:10 | |
You got one hour. | 0:13:14 | 0:13:15 | |
You'll cook for us two dishes that you love. | 0:13:15 | 0:13:20 | |
Remember, it is a competition, | 0:13:20 | 0:13:22 | |
and we can only take one forward to the quarterfinal. | 0:13:22 | 0:13:25 | |
Let's cook. | 0:13:25 | 0:13:27 | |
These cooks have us to help them in the MasterChef kitchen, | 0:13:31 | 0:13:35 | |
but if they were doing it at home, | 0:13:35 | 0:13:37 | |
they really would need a responsible adult with them. | 0:13:37 | 0:13:40 | |
Emily, what are the two dishes you're going to cook for us? | 0:13:46 | 0:13:49 | |
I'm doing Tuscan bean soup | 0:13:49 | 0:13:52 | |
and then puy lentils with haddock and salsa verde. | 0:13:52 | 0:13:56 | |
Tell me why these dishes are special to you and why you're cooking them. | 0:13:56 | 0:13:59 | |
These are the ones I cook for my family, | 0:13:59 | 0:14:02 | |
and the first time I cooked it, they really liked it. | 0:14:02 | 0:14:05 | |
Have you decided what you want to do when you grow up? | 0:14:05 | 0:14:08 | |
Well, chef or a dance teacher. | 0:14:08 | 0:14:12 | |
-Brilliant. -Not the two combined, though? -No. -No. | 0:14:12 | 0:14:15 | |
She's got a big piece of fish, a lot of work to do with the soup, | 0:14:17 | 0:14:21 | |
she's got lentils to cook. It's the timing | 0:14:21 | 0:14:24 | |
and the amount of work she's given herself that worries me. | 0:14:24 | 0:14:27 | |
Maya, what are the two dishes you're cooking for us today? | 0:14:36 | 0:14:39 | |
Pan-fried prawns with a raspberry-and-lime drizzle. | 0:14:39 | 0:14:45 | |
Dessert, I'm doing white-chocolate-and-lime mousse. | 0:14:45 | 0:14:50 | |
What's the inspiration for these two dishes? | 0:14:50 | 0:14:52 | |
Me and my dad made the first dish up | 0:14:52 | 0:14:55 | |
especially for Junior MasterChef. It's completely unique. | 0:14:55 | 0:14:59 | |
I'm very daring, | 0:14:59 | 0:15:01 | |
so I try different stuff and see what it turns out like. | 0:15:01 | 0:15:04 | |
Do you think your two dishes are going to impress us? | 0:15:04 | 0:15:07 | |
Hopefully, fingers crossed. | 0:15:07 | 0:15:10 | |
Maya has got some daring ideas. | 0:15:14 | 0:15:16 | |
Prawns and raspberries might be a little bit risky. | 0:15:16 | 0:15:21 | |
I'm just not sure those flavours are the best combined, but we'll see. | 0:15:21 | 0:15:26 | |
OK, we're halfway, guys. | 0:15:29 | 0:15:32 | |
So keep focused. You're doing great. | 0:15:32 | 0:15:35 | |
What are your two dishes today? | 0:15:41 | 0:15:44 | |
Today, I'm making barbecued chicken wings with a blue-cheese dip. | 0:15:44 | 0:15:47 | |
For the main, I'm making pan-fried scallops with flavoured rice. | 0:15:47 | 0:15:51 | |
-Yum! Are these two dishes going to make you a quarterfinalist? -Yes. | 0:15:51 | 0:15:55 | |
-I like your confidence. -Thank you. | 0:15:55 | 0:15:57 | |
TJ is cooking what I call crowd-pleasers. | 0:16:02 | 0:16:05 | |
I think TJ's got a winning menu. | 0:16:05 | 0:16:08 | |
It's just whether he's got the skill to pull it off. | 0:16:08 | 0:16:10 | |
I'm really looking forward to trying his food. | 0:16:10 | 0:16:13 | |
You've got 12 minutes left, everyone. Just 12 minutes. | 0:16:16 | 0:16:19 | |
Joe, what dishes are you cooking for us today to impress us? | 0:16:28 | 0:16:32 | |
I'm cooking colcannon and lamb cutlets, | 0:16:32 | 0:16:35 | |
and pancakes with raspberries, chocolate Nutella, | 0:16:35 | 0:16:39 | |
icing sugar on the top with a strawberry. I just love pancakes. | 0:16:39 | 0:16:43 | |
Joe, what would it mean for you to get a place in the quarterfinal? | 0:16:43 | 0:16:47 | |
It'd be amazing. But there's only one opportunity, though. | 0:16:47 | 0:16:51 | |
-Joe, good luck with it. -Thank you. | 0:16:51 | 0:16:54 | |
Pancakes with hazelnut and chocolate spread's a lovely idea, | 0:16:57 | 0:17:01 | |
but with raspberries as well? | 0:17:01 | 0:17:05 | |
Guys, one more minute, | 0:17:08 | 0:17:10 | |
and you've got to get the food on the plates. I'm going to call time. | 0:17:10 | 0:17:14 | |
That's it, guys. Time is up. Stop what you're doing, please. | 0:17:37 | 0:17:42 | |
Joe's main course is lamb cutlets served with colcannon - | 0:17:49 | 0:17:55 | |
an Irish mashed potato with cabbage and spring onion - | 0:17:55 | 0:17:58 | |
and oven-baked carrots, and a beef jelly. | 0:17:58 | 0:18:02 | |
I really enjoyed the flavours. | 0:18:12 | 0:18:14 | |
The mixture of the lamb with that cabbage, the spring onions | 0:18:14 | 0:18:17 | |
and the potato is really wonderful, also with those sweet carrots. | 0:18:17 | 0:18:21 | |
The sauce is wonderful and rich and flavoured with rosemary. | 0:18:21 | 0:18:24 | |
If I have one tiny criticism, | 0:18:24 | 0:18:27 | |
I think your lamb's cooked just a little further than it needs to be. | 0:18:27 | 0:18:32 | |
It's starting to dry out. | 0:18:32 | 0:18:34 | |
Joe, you've done a fantastic job here. | 0:18:34 | 0:18:37 | |
I mean, the presentation is even better than | 0:18:37 | 0:18:40 | |
something I would produce. | 0:18:40 | 0:18:41 | |
-I think you've done a really good job, so well done. -Thank you. | 0:18:41 | 0:18:45 | |
Joe's dessert is pancakes filled with chocolate and hazelnut spread | 0:18:45 | 0:18:50 | |
and raspberries. | 0:18:50 | 0:18:52 | |
You can tell that you've made pancakes a lot of times - | 0:18:57 | 0:18:59 | |
the batter is the right thickness, | 0:18:59 | 0:19:01 | |
your pancakes are lovely and light and very, very thin. | 0:19:01 | 0:19:05 | |
The nutty hazelnut and chocolate spread I really, really like. | 0:19:05 | 0:19:09 | |
For me, you either need the raspberries in there | 0:19:09 | 0:19:12 | |
or just the hazelnut and chocolate spread. | 0:19:12 | 0:19:15 | |
I love the chocolate and raspberries. I really like it. | 0:19:15 | 0:19:18 | |
It's a bit of a controversial one, but I think it works, so well done. | 0:19:18 | 0:19:22 | |
The lamb, just a little bit overdone, | 0:19:25 | 0:19:27 | |
but fingers crossed that I win. | 0:19:27 | 0:19:30 | |
Emily's starter is a Tuscan bean soup | 0:19:33 | 0:19:37 | |
with potatoes, tomatoes, bacon and coriander. | 0:19:37 | 0:19:41 | |
There are so many flavours in there, and they are quite sophisticated. | 0:19:51 | 0:19:55 | |
You've got nice creaminess from the beans and potatoes, | 0:19:55 | 0:19:57 | |
-so I think, overall, it's worked quite well. -Thank you. | 0:19:57 | 0:20:01 | |
I would have loved to have tasted the bacon or the ham | 0:20:01 | 0:20:04 | |
that's running through it just a little bit more. | 0:20:04 | 0:20:07 | |
Emily's main course is haddock, | 0:20:09 | 0:20:11 | |
served on a bed of puy lentils with roasted tomatoes | 0:20:11 | 0:20:15 | |
and a salsa verde - a green sauce with capers and anchovies. | 0:20:15 | 0:20:18 | |
The lentils are just a little bit undercooked, | 0:20:23 | 0:20:26 | |
but the fish and the salsa verde - very, very well done indeed. | 0:20:26 | 0:20:30 | |
Thank you. | 0:20:30 | 0:20:32 | |
I love the combination of the tomato, the fish and the salsa verde. | 0:20:32 | 0:20:35 | |
It's really worked for you. | 0:20:35 | 0:20:37 | |
And the fish, I think it's cooked really well, so congratulations. | 0:20:37 | 0:20:40 | |
Thank you. | 0:20:40 | 0:20:42 | |
I didn't mind the criticism because it told me | 0:20:44 | 0:20:48 | |
what I have to do for the next time I maybe cook them for family. | 0:20:48 | 0:20:53 | |
TJ's starter is barbecued chicken wings | 0:20:55 | 0:20:59 | |
with a blue-cheese dip | 0:20:59 | 0:21:01 | |
and rocket-and-tomato salad. | 0:21:01 | 0:21:03 | |
TJ, you're a bold man with your flavours. | 0:21:12 | 0:21:14 | |
Those chicken wings are lovely and spicy, | 0:21:14 | 0:21:17 | |
and sweet and sour with the tomato sauce. | 0:21:17 | 0:21:19 | |
I love the saltiness and the creaminess of your dip. | 0:21:19 | 0:21:22 | |
-I think it's a really, really good thing. -Thank you. | 0:21:22 | 0:21:25 | |
There's a lot of spice in there, and I like my spice. | 0:21:25 | 0:21:28 | |
The chicken wings are really nicely marinated. | 0:21:28 | 0:21:31 | |
I think there needs to be a little bit more blue cheese in the dip. | 0:21:31 | 0:21:34 | |
Thank you. | 0:21:34 | 0:21:36 | |
His main is sticky pan-fried scallops | 0:21:36 | 0:21:39 | |
flavoured with Chinese five spice | 0:21:39 | 0:21:41 | |
and served with sweet chilli rice. | 0:21:41 | 0:21:44 | |
Your rice is cooked beautifully and flavoured really, really well. | 0:21:48 | 0:21:51 | |
Your scallops are cooked really well. | 0:21:51 | 0:21:53 | |
It's good cooking. I like it a lot. | 0:21:53 | 0:21:55 | |
-I really do like it a lot. -Thank you. | 0:21:55 | 0:21:59 | |
You have a really good handle of flavours and spices. | 0:21:59 | 0:22:02 | |
The scallops are beautiful, | 0:22:02 | 0:22:04 | |
-and the combination with the sticky rice, it's really tasty. -Thank you. | 0:22:04 | 0:22:08 | |
Yeah, I'm really pleased with myself. | 0:22:10 | 0:22:13 | |
Hopefully, I'm through to the next round. | 0:22:13 | 0:22:15 | |
Maya has made a starter of pan-fried prawns | 0:22:17 | 0:22:20 | |
with garlic and ginger, | 0:22:20 | 0:22:22 | |
served on a wholemeal crostini, with fresh asparagus | 0:22:22 | 0:22:25 | |
and a raspberry and lime jelly. | 0:22:25 | 0:22:27 | |
I really like the combination of the prawns, asparagus and bread. | 0:22:37 | 0:22:41 | |
Raspberries and prawns are not something I've eaten before, | 0:22:41 | 0:22:44 | |
and I don't know if I'll be rushing back for them, | 0:22:44 | 0:22:46 | |
but, without the raspberries, I think it's a really nice thing. | 0:22:46 | 0:22:49 | |
Maya, personally, for me, | 0:22:51 | 0:22:53 | |
the raspberry doesn't work as well with the prawns | 0:22:53 | 0:22:55 | |
as maybe something else might, | 0:22:55 | 0:22:58 | |
but the prawns are cooked really well and they're lovely. | 0:22:58 | 0:23:01 | |
Maya's dessert is a white-chocolate-and-lime mousse | 0:23:01 | 0:23:04 | |
with home-made ginger biscuits. | 0:23:04 | 0:23:07 | |
That mousse is really sweet. | 0:23:12 | 0:23:14 | |
It's a lovely texture, wonderful and light, | 0:23:14 | 0:23:16 | |
and I like sponginess of the biscuits as well. | 0:23:16 | 0:23:19 | |
-I think your dessert's a really lovely thing. -Thank you. | 0:23:19 | 0:23:23 | |
This is my sort of dessert. | 0:23:23 | 0:23:25 | |
There is a really good balance of flavours, | 0:23:25 | 0:23:27 | |
-and you've done well to get this dish perfectly presented. -Thank you. | 0:23:27 | 0:23:32 | |
I was very pleased with what the judges said, only one bad comment. | 0:23:33 | 0:23:38 | |
All we've got to do is sit and wait. | 0:23:47 | 0:23:50 | |
If today is anything to go by, we are in for a super competition. | 0:23:52 | 0:23:57 | |
-It is truly impressive. -ALL: Yay! | 0:23:57 | 0:24:00 | |
But now we've got to make the decision. | 0:24:00 | 0:24:03 | |
One quarterfinal place, we've got ourselves four cooks, | 0:24:03 | 0:24:06 | |
where do you want to start? | 0:24:06 | 0:24:08 | |
Maya's dish, her starter - | 0:24:10 | 0:24:12 | |
the raspberry, asparagus and prawn combination | 0:24:12 | 0:24:16 | |
-was just a bit too out there for me. -I agree. | 0:24:16 | 0:24:19 | |
Maya's white-chocolate-and-lime mousse | 0:24:19 | 0:24:22 | |
with the ginger biscuits was really well executed. | 0:24:22 | 0:24:24 | |
It's where she shone. | 0:24:24 | 0:24:26 | |
It's like when you're waiting for your exam results. | 0:24:27 | 0:24:31 | |
You're like, "Have I done good? Have I done bad?" | 0:24:31 | 0:24:35 | |
TJ - the chicken wings - great. | 0:24:35 | 0:24:38 | |
What a great thing to do. | 0:24:38 | 0:24:40 | |
The chicken wings had a lovely marinade. | 0:24:40 | 0:24:42 | |
The blue-cheese dip - there just wasn't enough blue cheese in there. | 0:24:42 | 0:24:46 | |
But, for me, the real winner was the scallops | 0:24:46 | 0:24:49 | |
and that lovely sticky rice, and it really tasted good. | 0:24:49 | 0:24:53 | |
He understands what makes a dish taste brilliant. | 0:24:53 | 0:24:57 | |
It's hard not knowing | 0:24:57 | 0:24:59 | |
if you're going to go through to the next round, | 0:24:59 | 0:25:02 | |
because no-one knows, and, like, how long to go. | 0:25:02 | 0:25:04 | |
Joe - the lamb a little bit overcooked, a little bit dry. | 0:25:06 | 0:25:10 | |
He had the beautiful cutlets arranged around the colcannon mash | 0:25:10 | 0:25:14 | |
-and it just looked impressive. -His pancakes - beautiful. | 0:25:14 | 0:25:17 | |
For me, they would have been beyond perfect | 0:25:17 | 0:25:20 | |
if they had had just one filling - | 0:25:20 | 0:25:21 | |
either the raspberry or the chocolate and hazelnut spread. | 0:25:21 | 0:25:25 | |
To stay in this competition would be everything for me. | 0:25:25 | 0:25:28 | |
-Everything. Literally. -Emily - that fish was beautifully cooked. | 0:25:28 | 0:25:33 | |
The combination of that, the sweetness of the roasted tomatoes, | 0:25:33 | 0:25:37 | |
it was really tasty. | 0:25:37 | 0:25:39 | |
The lentils were just that little bit undercooked. | 0:25:39 | 0:25:41 | |
The Tuscan bean soup - yes, it was good, a nice bowl of soup, | 0:25:41 | 0:25:45 | |
well executed, but it wasn't a wow thing. | 0:25:45 | 0:25:47 | |
I'm very, very tense. I don't know what's going to happen. | 0:25:50 | 0:25:56 | |
So there we are, our four cooks. | 0:25:56 | 0:25:58 | |
We've got one quarterfinal place. | 0:25:58 | 0:26:00 | |
I'm sorry, it's incredibly tough for me. The dishes were really strong. | 0:26:02 | 0:26:06 | |
Serious decision. We've got to think about this really carefully. | 0:26:06 | 0:26:10 | |
What an impressive day, what an amazing day. | 0:26:22 | 0:26:26 | |
You should all be really proud of yourselves. | 0:26:26 | 0:26:29 | |
But, unfortunately, this is a competition, | 0:26:33 | 0:26:36 | |
and we can only take one of you through to the next round. | 0:26:36 | 0:26:40 | |
The quarterfinalist is... | 0:26:42 | 0:26:44 | |
-..TJ. -Yes! | 0:26:50 | 0:26:52 | |
-Well done. -Thank you. -Well done. | 0:26:52 | 0:26:54 | |
Thank you. | 0:26:54 | 0:26:56 | |
Congratulations. | 0:26:56 | 0:26:57 | |
Today, I've had so much fun. | 0:27:02 | 0:27:05 | |
I'm really pleased I got this far, anyway. | 0:27:05 | 0:27:07 | |
It's just this amazing experience. | 0:27:10 | 0:27:12 | |
The contestants are, like, really good friends now. | 0:27:12 | 0:27:16 | |
The things I am going to remember most about today | 0:27:16 | 0:27:20 | |
are meeting the judges and seeing TJ win. | 0:27:20 | 0:27:25 | |
I'm feeling amazing. I feel really proud of myself, | 0:27:27 | 0:27:30 | |
because they were really good competitors. | 0:27:30 | 0:27:33 | |
I didn't think it'd be me going through to the quarterfinal. | 0:27:33 | 0:27:37 | |
I feel really good. I've never felt this way before. | 0:27:37 | 0:27:39 | |
TG will be back for the quarterfinal, | 0:27:39 | 0:27:42 | |
when he'll compete with three other heat winners | 0:27:42 | 0:27:45 | |
for the title of Junior MasterChef. | 0:27:45 | 0:27:48 | |
If you'd like to make John's masterclass dish, | 0:27:52 | 0:27:55 | |
visit CBBC's Junior MasterChef page for the recipe. | 0:27:55 | 0:27:59 | |
Subtitles by Red Bee Media Ltd | 0:28:03 | 0:28:07 |