Episode 11 Junior MasterChef


Episode 11

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It's Junior MasterChef.

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The competition to find the best young cook in the country.

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From over 1,000 applications,

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only four cooks have made it to the finals.

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Now, top chef John Torode

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and food blogger and TV cook Donal Skehan have to decide

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which cook is good enough to win the title of Junior MasterChef.

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Josie, Tom, Jamie and TJ are our four finalists.

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They're about to have an experience few young cooks will ever get.

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Today, they'll be taking their first steps into a professional kitchen.

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-There we go. Restaurant.

-GIGGLING

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Chill out, love.

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I've never cooked in a professional kitchen before.

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I didn't think it was actually going to come true, but here it is.

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You've got to believe it.

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Even in the best dream I've ever had,

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I wouldn't have thought of anything like this.

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Surprisingly, I'm not that nervous.

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I don't know why.

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But I'm looking forward to it.

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It is such a big opportunity to be doing this.

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It's just going to be absolutely amazing.

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Good morning, guys.

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This is where the competition starts and your adventure begins.

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I was 16 years old before I was allowed into a professional kitchen.

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This is a real privilege. This is extraordinary.

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Remember, kitchens can be dangerous places.

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Keep your eyes open, your ears open.

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I can't wait to taste the food you're going to cook. Off you go.

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Luke's Dining Room is the restaurant of a boutique hotel

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set in the Berkshire countryside.

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18-year-old Luke Thomas is in charge of the kitchen.

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Food was always so important to me

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because I was always the person who cooked at home.

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It's what I enjoy doing.

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At the age of 12, I used to go work at the local butcher every Saturday.

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He used to take me to all these different restaurants that

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he'd deliver the meat to, and I knew from that point onwards,

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this is what I'm going to do for the rest of my life.

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It's great to have you here today, I hope you enjoy it.

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First things first, a tour of the kitchen.

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So, this is our big fridge.

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Normally about four or five degrees in here.

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-Do you think it's quite cold?

-It's freezing cold, yeah.

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So, all the raw vegetables and fruit are on the right hand side.

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Towards the left are some prepared ingredients,

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we keep some of the desserts. I don't want you to get too cold,

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so if you'd like to come back, we'll go warm up in the kitchen.

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This is what we call the hot section.

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The oven... The gas...

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And the solid top.

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-You'll feel the heat even stood here.

-I want to go back in the fridge!

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And then if you turn around and have a look here,

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this is what we call the pass.

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Have a look under here. The lights that keep this really nice and warm.

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This is where we plate up all the food later,

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and then we call service into the restaurant,

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and that's when the waiting staff come and take the plates away.

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In two hours, it will be lunchtime,

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and Luke's invited guests will be arriving.

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Today, our four finalists will be responsible for all the dishes,

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but first they have to learn how to cook them.

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So, Jamie.

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Jamie will be making a starter of salmon cured in lemon, salt, sugar,

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and coriander with pea puree, caviar and minted creme fraiche.

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It's wrapped in clingfilm to get a really nice round shape.

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Take the end off. Take a piece two centimetres thick.

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A bit of lemon juice on top and a touch of pepper.

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That is the salmon ready to go. Take some nice mint leaves.

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-If you have a smell...

-It's fresh.

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Create a little claw shape with your fingers so you don't cut yourself.

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Be very careful with the knife and go very slowly.

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Pea puree, you take a nice spoonful.

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And just smear...

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..the pea puree on the plate like so.

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Take our nice salmon, creme fraiche, a little bit of each, caviar.

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Baby rocket.

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-And that's it finished.

-It looks really tasty.

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I've used salmon quite a few times.

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I hope I can achieve the dish that he's just achieved there.

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Josie will be cooking the second starter.

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A warm, crispy duck salad with pickled red onion

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and pink grapefruit segments.

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Get the pan nice and hot. Tip the duck straight in.

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The idea is you wanted to get it nice and crispy.

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If you stand back, you can guarantee you're not going to burn yourself.

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Take the pan over, tip it onto there. Try a little piece of that duck.

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Tastes lush.

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Next, Josie will need to remove the skin

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and pith from a pink grapefruit, and carefully cut out the segments.

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Very slowly, let the knife do the work.

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Lastly, she needs to delicately season the salad with honey

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and mustard dressing.

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Take a spoonful of that on there.

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And then our pickled red onion is here. Finally, the duck.

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-That's it, that's the finished dish.

-Absolutely gorgeous.

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I don't think I'll be able to do it as nice as Luke has,

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but I will certainly give it my best shot.

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Luke has invited four people who really know the restaurant's food.

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The hotel manager and his mum,

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and two others who promote the restaurant.

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The timing is going to be crucial.

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It's trying to balance the two to work in an eight-minute window to

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get them out on time together.

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I want to start.

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I'm expecting good things.

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-OK, so, guys. The first order is in, and it's one salmon.

-Yes, chef.

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-And one duck.

-Yes, chef.

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What I'm looking for is focus, passion,

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and real sort of dedication to what they're doing.

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Second order now... One duck, one more salmon.

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They now have just minutes to get their starters out for both tables.

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The main thing I'm worried about is the swipe of the peas.

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Perfect.

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I think the two things I'm most worried about -

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one, I might not get the grapefruit quite right,

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and two, I might not get the duck crispy.

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I'm just putting loads of duck on, because I think it's really yummy.

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-Are you happy with them?

-Yes.

-You ready to send them? Yes?

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The first table has been served.

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Now, the second order has to be just as good.

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I'd be really happy to pay for that.

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Really, really great job.

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Thank you.

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The duck is really tasty.

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Pink on the inside, crispy on the outside, exactly as it should be.

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Maybe a little heavy on the vinaigrette, but really good cooking.

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The salmon was delicious. Absolutely beautiful.

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I got the swipe of the puree, and that was very good.

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I perfected it, I think. I just want to do it all over again.

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It was just such an experience to be in the pro kitchen

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and doing all the stuff.

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Really good! It's like, "yeah"!

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Josie and Jamie have done really well.

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Now, TJ and Tom have to do the same with the main courses.

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TJ will be cooking roasted trout with crushed new potatoes

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and a salad garnish.

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First, he will oven cook his fillet of trout.

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Straight in on the top shelf where it's nice and hot.

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Close the door and we're going to cook it for 10 minutes.

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That will go off when it's ready.

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Next, TJ must crush and perfectly season some boiled new potatoes.

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Just a little tiny squeeze of lemon juice, butter, some salt.

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We're just going to sit them on the side and let them warm up slightly.

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His next job will be to make the salad garnish,

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with quartered cherry tomatoes, olives, and chopped fresh herbs.

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-Do you know what this one is?

-Basil.

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Be very, very careful. Take this out.

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-And that's the dish finished.

-Wow.

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When you're cooking here, you've got to get it out fast, serve it hot.

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Hopefully, I'm OK with it.

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For his main course,

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Tom will be cooking Luke's summer truffle risotto.

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His first job will be to chop and pan fry the button mushrooms.

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We'll leave them to get a bit of colour on there, that's when

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we start adding the risotto.

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Let's take our risotto base, which we cook for about 15 minutes,

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so it's still got a bit of bite.

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To the pre-cooked risotto rice, Tom must add vegetable stock,

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cream and truffle salsa, to create a rich, mushroomy flavour

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and creamy texture.

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We'll finish it with the Parmesan and fresh truffle.

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Take the truffle - and they're very expensive.

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Something like that would cost maybe £15.

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Truffles are underground fungi,

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unearthed using specially-trained sniffer dogs or pigs.

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-They have a unique, mushroomy flavour.

-That's it.

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Do you think you're going to be able to recreate this dish?

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I reckon so, yeah. I think so.

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I've just got to get it right, because it's a fancy thing.

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OK, I've just got the ticket through to say the mains are away. One trout.

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-Yes, chef.

-And one risotto.

-Yes, chef.

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I'm feeling very confident.

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Press start for 10 minutes.

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With so much to remember, can the boys get the dishes out on time?

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-Really slowly, take your time. Good knife skills, chef.

-Thank you.

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So, one more trout and one more risotto, OK? Let's go.

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-Maybe a little bit more liquid, do you think?

-Yep.

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-How long?

-Three minutes.

-Cool, let's go.

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Good job, really, really good.

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That's my fish done.

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I thought you did a great job. I hope you enjoyed it, too.

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And I'm sure the guests will enjoy every mouthful,

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so really, really good job and thank you.

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A little bit salty, but, overall,

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the flavours were well-balanced, the rice was well cooked.

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I was impressed.

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Presentation was really, really good.

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It's very easy to overcook fish. That was absolutely spot on.

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There's going to be some fierce competition for Luke.

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I really enjoyed it,

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it was really fun cooking in a big kitchen like that.

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I think it went really well in the end.

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It's given me a huge taste of being a chef.

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I'm really excited about going in there and cooking again.

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Most chefs create the dishes that appear on their menu.

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Some will offer more than 20 choices.

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But all chefs have their favourite, known as their signature dish.

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The finalists' next challenge is to recreate Luke's.

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Ribeye steak, cooked medium rare, served on sauteed spinach, glazed

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with mustard and finished with peppercorns and a red wine sauce.

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To start, what we're going to do is get some salt and some pepper.

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Because of the bar marks in the griddle pan, there's no point

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putting oil in, because it's just going to go between the marks.

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What I'm going to do is oil the steak.

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Very carefully, place the ribeye away from you,

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so if it does spit, it will spit towards the back.

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The secret to my signature dish is all in the cooking of the meat

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and resting it.

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The spinach just nicely cooked, nicely seasoned.

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We leave it to rest and we're going to finish it with the mustard

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and the peppercorns.

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Making sure there's not too much mustard on top,

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the right amount of pepper.

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A nice amount of sauce - with every mouthful,

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you want some spinach and some sauce.

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-Do we feel quite confident we can do this?

-ALL: Yes.

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-Great, I'll leave you to it.

-Thank you.

-Thank you.

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Cooking and seasoning meat to perfection is hard.

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Especially when you're cooking it for the junior judges as well.

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It's very important that I get this right.

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I don't want to muck up someone's signature dish.

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Kind of an insult if I don't get it right.

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Remember, these are experienced cooks.

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If you're cooking at home,

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make sure you get a responsible adult to help you.

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The thing I'm nervous about is overcooking the steak.

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But I've got my eyes on it, so...

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Finished.

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Jamie, you should be really happy

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with the way you've cooked that beef.

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It's medium rare, and it's been rested long enough

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so that it eats very well. I think it could be a little cleaner,

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rather than all the splatters on the outside.

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You've cooked that steak beautifully, it's a wonderfully

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tender piece of meat and you've given it the respect it deserves.

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Maybe a touch too much mustard for me,

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it's really quite hot in your mouth.

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But I thought the steak was perfectly cooked.

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Now we've seen you cook steak a couple of times,

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-you seem to be getting better and better every time.

-Yeah.

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I'm feeling really ecstatic.

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I can't believe a really good head chef like Luke actually said

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my steak was perfectly cooked.

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Medium rare, just how he likes it.

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I really, really want to impress Luke

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and the judges in this next challenge.

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Just have to watch the spinach and the steak,

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otherwise I think I've done it all well so far.

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I'm just a bit worried that I've maybe either cooked the steak

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too short or too long.

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Fingers crossed.

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Josie, really nicely presented dish here.

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Your meat is quite nicely cooked.

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Personally, I like it a bit pinker, but it's really nicely put together.

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It's more of a pepper steak than a pepper, mustard, spinach steak.

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It needs a bit more mustard to balance it out.

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I probably agree with John. You could have got away with a tiny bit more

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Dijon mustard and maybe a bit less pepper. But really nicely done.

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They said I put too much pepper on,

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and actually just from trying it there, it was very, like, "woo!".

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Peppery. It's just good to get it over with, isn't it?

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I'm feeling a bit scared, because it's his dish.

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If I make a mistake, he'll be able to spot it easily.

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Jamie's plate was a bit messy, and Josie's steak was too peppery.

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Can TJ get this tricky challenge exactly right?

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My only concern is the meat. I want to get it perfectly done.

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I'm trying to cook it a bit longer

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because it looked really red inside.

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Chef wants it pink.

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That's more like it.

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I'm happy with that.

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Looks good, TJ. Let's hope it tastes as good.

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I'm really impressed with how you've cooked the steak.

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I think it's perfect medium rare.

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Maybe just a touch too much mustard, but otherwise I think there's

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a perfect amount of pepper, the spinach is seasoned nicely.

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-Plenty of sauce. Think it's a great, great dish.

-Thank you.

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For me, a bit too much mustard.

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-But otherwise, I think it's very, very good indeed.

-Thank you.

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Really well put together. I'm impressed.

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I think I've impressed them a lot, because they just kept eating it.

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TJ has triumphed. Can Tom get the perfect balance of mustard,

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sauce and pepper on his steak?

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I just really want them to enjoy it.

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It will feel special to see Luke saying that I've

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cooked his dish well, which is what I really want to do today.

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That feels great.

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Great.

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Incredible presentation.

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I'm just hoping that there's enough sauce to go around.

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I think the flavour is really good. The steak is nicely cooked.

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It would have been nice to see a little more sauce.

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Tom, I really like this. The steak is cooked extremely well.

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-I'm finding it hard to pick on something!

-Good job.

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It went really well. Everything went to my liking.

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The judges liked it, so I'm happy.

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-What do you think?

-I had the most amazing day working with these guys.

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Their knowledge and the focus they had is unbelievable for people

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who are 11 or 12 years old.

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I just hope we get more people like this coming into the industry.

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They are the next generation of cooks.

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I'm really happy about today. I'm very proud of the comments.

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Especially my steak, so anyone who thinks I can't cook a steak,

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you can put that in your pipe and smoke it!

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I've learned so much about what it's like

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to be in a professional kitchen. That is a great opportunity.

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In the next round, I'm going to turn up the heat a bit and do my best.

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The highlight of today has been cooking in a proper restaurant

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for people I don't know, feeling like I'm actually working there.

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Getting orders and, shouting "service" and stuff. It's been great.

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I'm hoping that the next round will go really well.

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I'm really just going to put my absolute all in, just cooking

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until I'm dropping.

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Incredible day. I think they all did a really good job.

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We've got ourselves four cooks who were really eager

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when they walked in the door, and now they're walking out

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full of energy and knowledge.

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May the competition truly begin.

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