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It's Junior Masterchef, | 0:00:02 | 0:00:04 | |
a competition to find the best young cook in the country. | 0:00:04 | 0:00:08 | |
From over 1,000 applications, | 0:00:08 | 0:00:10 | |
only four cooks have made it to the final. | 0:00:10 | 0:00:14 | |
Now top chef John Torode and food blogger | 0:00:14 | 0:00:18 | |
and TV cook Donal Skehan have to decide which cook | 0:00:18 | 0:00:24 | |
is good enough to win the title of Junior Masterchef. | 0:00:24 | 0:00:29 | |
It's the final day of the competition. | 0:00:36 | 0:00:40 | |
These four cooks have proved they are the best in the country. | 0:00:42 | 0:00:47 | |
I really want the title now. I've got this close to it. | 0:00:48 | 0:00:53 | |
I have to have it now. | 0:00:53 | 0:00:55 | |
I really need to just execute it, go through and get it. | 0:00:55 | 0:00:59 | |
Everything I've done on Masterchef comes down to this day. | 0:00:59 | 0:01:04 | |
All my work and effort has to go into this if I want to win. | 0:01:04 | 0:01:07 | |
Making the final is my greatest achievement. | 0:01:07 | 0:01:10 | |
I've never done something like this before. | 0:01:10 | 0:01:13 | |
This is the start of a future. | 0:01:13 | 0:01:16 | |
I'm just hoping I impress the judges cos I want to win. | 0:01:16 | 0:01:18 | |
It means so much to me that I'm here. It's the best thing ever. | 0:01:20 | 0:01:25 | |
It would be amazing if I got the title. | 0:01:25 | 0:01:29 | |
They have to cook for us today their favourite three-course menu. | 0:01:32 | 0:01:36 | |
The person who's going to be our champion has to show us | 0:01:36 | 0:01:40 | |
they have that shine, something that really sets them | 0:01:40 | 0:01:44 | |
apart from the other three. | 0:01:44 | 0:01:45 | |
Four great cooks, one winner, bring on! | 0:01:45 | 0:01:50 | |
Guys, you're ace. | 0:02:04 | 0:02:05 | |
It's time for you to show us how good you really are. | 0:02:08 | 0:02:12 | |
Good luck. | 0:02:12 | 0:02:14 | |
Three courses, two hours, | 0:02:14 | 0:02:17 | |
let's cook. | 0:02:17 | 0:02:19 | |
The pressure is seriously on, but our cooks | 0:02:25 | 0:02:27 | |
have us on hand in the kitchen if they need some help. | 0:02:27 | 0:02:31 | |
If they were doing this at home, | 0:02:31 | 0:02:33 | |
they'd need the help of a responsible adult. | 0:02:33 | 0:02:36 | |
TJ has surprised me throughout this competition. | 0:02:38 | 0:02:41 | |
I wasn't sure he'd hack it in the professional kitchen. | 0:02:41 | 0:02:45 | |
But he blew us away. | 0:02:45 | 0:02:46 | |
I'm really impressed with how you've cooked the steak. | 0:02:46 | 0:02:50 | |
I think it's perfect. | 0:02:50 | 0:02:51 | |
TJ has brought to us the sunshine of the Caribbean, | 0:02:51 | 0:02:54 | |
full of spice and smiles. | 0:02:54 | 0:02:56 | |
TJ, you promised us killer jerk chicken and you've delivered! | 0:02:57 | 0:03:03 | |
I've enjoyed the whole experience completely. | 0:03:03 | 0:03:06 | |
Even making mistakes, I've enjoyed that. | 0:03:06 | 0:03:10 | |
That's not going to whisk up. We have to start again. | 0:03:10 | 0:03:14 | |
Cos I'll not stop trying it until I get it perfect. | 0:03:14 | 0:03:18 | |
That shows me something new. | 0:03:18 | 0:03:20 | |
I am so proud. I would really like my son | 0:03:20 | 0:03:24 | |
to grab that trophy and go home with it and raise it and say, | 0:03:24 | 0:03:28 | |
"I am the winner of Junior Masterchef 2012." | 0:03:28 | 0:03:33 | |
If I won, that'd be incredible. Just thinking about it, I'm stunned. | 0:03:35 | 0:03:40 | |
I'm just going to go out there, do my best, and hopefully I'll win. | 0:03:40 | 0:03:44 | |
TJ, what are you cooking for us? | 0:03:47 | 0:03:49 | |
Spinach, topping it with buttered lobster and grilled prawns. | 0:03:49 | 0:03:54 | |
It's going to be really spicy. And then, basil and cheese dip. | 0:03:54 | 0:03:59 | |
The main course, duck with three different types of mash potato. | 0:03:59 | 0:04:02 | |
Minted mash potato, creamy mash potato and sweet potato. | 0:04:02 | 0:04:07 | |
I'm making it with two different types of gravy. And for dessert, | 0:04:07 | 0:04:12 | |
-a flourless chocolate cake. -TJ, can you get all this done? | 0:04:12 | 0:04:15 | |
Yeah. Done it before and I'll do it again. | 0:04:15 | 0:04:19 | |
Why do you want to win Junior Masterchef? | 0:04:19 | 0:04:21 | |
I want to be a world class chef | 0:04:21 | 0:04:22 | |
and I want to own a few restaurants and cooking schools | 0:04:22 | 0:04:26 | |
and what a way to start it off. | 0:04:26 | 0:04:28 | |
-You're giving John a run for his money. -Not really. | 0:04:28 | 0:04:32 | |
-I'll stick to mine and he'll stick to his! -Your dream's admirable. | 0:04:32 | 0:04:36 | |
-Keep on doing what you're doing and you'll achieve it. -Thank you. | 0:04:36 | 0:04:40 | |
For his main course, he's got pan fried duck with three types of mash. | 0:04:42 | 0:04:46 | |
What's wrong with just one? There's a lot of mash going on! | 0:04:46 | 0:04:51 | |
The wonderful thing about Josie is that she cooks with passion. | 0:04:55 | 0:05:00 | |
She delivers great flavours. | 0:05:02 | 0:05:05 | |
That's the best dessert in the competition. | 0:05:05 | 0:05:08 | |
Josie's a brilliant cook, but she makes little mistakes. | 0:05:08 | 0:05:12 | |
I didn't put baking paper on there. | 0:05:12 | 0:05:15 | |
Going to have to start again. | 0:05:15 | 0:05:17 | |
Being on Junior Masterchef has been so fun. I have learnt so much. | 0:05:17 | 0:05:23 | |
I'm really proud of her already. She's got to the final four. | 0:05:23 | 0:05:28 | |
I don't like to tell her that much because it gets her ego up. | 0:05:28 | 0:05:33 | |
She's done so well. | 0:05:33 | 0:05:36 | |
I'm going to put absolutely a trillion percent in | 0:05:36 | 0:05:40 | |
cos it does mean a lot. | 0:05:40 | 0:05:43 | |
Josie, what three dishes are you cooking today to impress us? | 0:05:47 | 0:05:52 | |
A smoked salmon mousse, followed by roe venison with celeriac mash. | 0:05:52 | 0:05:58 | |
And sticky toffee pudding with a toffee sauce. | 0:05:58 | 0:06:01 | |
-I like sticky toffee pudding. -Got to love it. It's my absolute favourite. | 0:06:01 | 0:06:06 | |
The thing today is everything you're going to do has to be precise, | 0:06:06 | 0:06:10 | |
-which means no silly mistakes. -No. | 0:06:10 | 0:06:13 | |
I have made sure I have greased the tins for my sticky toffee pudding, | 0:06:13 | 0:06:18 | |
so it should all go according to plan. | 0:06:18 | 0:06:21 | |
Josie has to make sure that she cooks that venison to perfection. | 0:06:24 | 0:06:29 | |
Venison has a lovely rich flavour that I hope she doesn't ruin. | 0:06:29 | 0:06:33 | |
Guys, we're already at the halfway point. | 0:06:36 | 0:06:39 | |
Remember that this is for the trophy. | 0:06:39 | 0:06:42 | |
Tom has shown us he's a great classic cook. | 0:06:44 | 0:06:47 | |
I think that's brilliant. I might even change my recipe, Tom! | 0:06:50 | 0:06:54 | |
Best dish that Tom's ever cooked. | 0:06:54 | 0:06:57 | |
Tom has made mistakes in the past. | 0:06:57 | 0:07:00 | |
The chocolate brownie isn't a chocolate brownie, | 0:07:00 | 0:07:02 | |
it's a chocolate cake. | 0:07:02 | 0:07:04 | |
If it was a chocolate sponge, it would have been really nice. | 0:07:04 | 0:07:07 | |
Just change the name. | 0:07:07 | 0:07:09 | |
I think Junior Masterchef's changed me quite a lot. | 0:07:10 | 0:07:14 | |
My confidence level has grown all the way through the competition. | 0:07:14 | 0:07:18 | |
I'm very proud of him. | 0:07:18 | 0:07:20 | |
It's an amazing experience that most kids don't get. | 0:07:20 | 0:07:22 | |
It's fantastic. | 0:07:22 | 0:07:24 | |
If he wins, he will have | 0:07:24 | 0:07:26 | |
just surpassed my wildest expectations. | 0:07:26 | 0:07:30 | |
I'm just incredibly proud of him. He's lovely. | 0:07:32 | 0:07:36 | |
I'm going to feel amazing if I win it. | 0:07:37 | 0:07:41 | |
It's been such a great experience. | 0:07:41 | 0:07:43 | |
To win it would just be the icing on the cake. | 0:07:43 | 0:07:47 | |
-Tom, your three courses? -Chilli scallops with blackberry syrup. | 0:07:51 | 0:07:57 | |
For my main course, rack of lamb | 0:07:57 | 0:07:59 | |
with dauphinoise potatoes and minted crushed peas. | 0:07:59 | 0:08:02 | |
For dessert, I'm doing plum and cinnamon crumble | 0:08:02 | 0:08:06 | |
and making my own custard. I know you'll really like them. | 0:08:06 | 0:08:10 | |
Why do you want to win Junior Masterchef? | 0:08:10 | 0:08:14 | |
Just cos it's something I've always wanted to do, | 0:08:14 | 0:08:17 | |
so it's a great thing for me. | 0:08:17 | 0:08:19 | |
I've enjoyed it. To not win now would be a bit disappointing. | 0:08:19 | 0:08:24 | |
-So you want to take it home. -Yes. | 0:08:24 | 0:08:26 | |
With the crumble, he's making custard. | 0:08:35 | 0:08:37 | |
It could split, curdle, be not cooked enough. | 0:08:37 | 0:08:41 | |
I want creamy rich delicious custard. | 0:08:41 | 0:08:43 | |
Jamie seriously has an incredible flair for cooking. | 0:08:50 | 0:08:54 | |
Three little parcels of loveliness. It's a very good dish. | 0:09:00 | 0:09:05 | |
I'm actually quite blown away by this dish. | 0:09:05 | 0:09:08 | |
But he always puts too much pressure on himself. | 0:09:08 | 0:09:12 | |
I think sometimes food suffers on the back of it. | 0:09:12 | 0:09:15 | |
Don't be so disappointed. What you've achieved is incredible. | 0:09:16 | 0:09:20 | |
Thank you. Nobody's perfect, so I have had a few mistakes. | 0:09:20 | 0:09:25 | |
But the journey's been really fantastic. | 0:09:26 | 0:09:29 | |
I'm so happy I've got this far. | 0:09:29 | 0:09:33 | |
Incredibly proud. | 0:09:33 | 0:09:35 | |
I can tell he's just doing what he wants to do and he's so happy. | 0:09:35 | 0:09:39 | |
I don't think he's got | 0:09:39 | 0:09:41 | |
any nervousness about the final. I think | 0:09:41 | 0:09:45 | |
he's going to go ahead and do what he does best and cook. | 0:09:45 | 0:09:48 | |
If I win Junior Masterchef, it will feel unreal. | 0:09:48 | 0:09:52 | |
I'd be on a different world. | 0:09:52 | 0:09:55 | |
Hopefully, that'll happen. | 0:09:57 | 0:09:58 | |
Jamie, your three courses are? | 0:10:00 | 0:10:03 | |
Sweet and spicy salmon with stir-fried veg and a pea puree. | 0:10:03 | 0:10:08 | |
For main, lasagne with a rocket salad. | 0:10:08 | 0:10:12 | |
Then my own creation for dessert, raspberry and chocolate sponge | 0:10:12 | 0:10:17 | |
with a ganache and raspberry frosting, with a raspberry on top. | 0:10:17 | 0:10:20 | |
Why did you choose these dishes? | 0:10:20 | 0:10:23 | |
I chose my starter because I wanted some kind of spice. | 0:10:23 | 0:10:28 | |
My main is comfort food | 0:10:28 | 0:10:30 | |
and my dessert is just like a creation of my own. | 0:10:30 | 0:10:33 | |
You've come all this way and you're at the final. | 0:10:33 | 0:10:36 | |
-How does it feel? -It feels amazing. | 0:10:36 | 0:10:39 | |
Now I've got this far, I really want the title. | 0:10:39 | 0:10:42 | |
The main course, the beef lasagne, has to be really rich. | 0:10:47 | 0:10:52 | |
We all have our favourite way of making lasagne. | 0:10:52 | 0:10:56 | |
Are we going to love it? | 0:10:56 | 0:10:59 | |
Guys, it's your last ten minutes now. | 0:11:04 | 0:11:08 | |
You really need to think about your presentation. | 0:11:08 | 0:11:11 | |
Time's up. | 0:11:24 | 0:11:25 | |
Step away from your benches. Well done. Very well done. | 0:11:25 | 0:11:29 | |
To start, TJ is serving spicy prawns and buttered lobster | 0:11:45 | 0:11:49 | |
on a bed of spinach, drizzled in herb oil | 0:11:49 | 0:11:53 | |
and served with a basil and cheese dip. | 0:11:53 | 0:11:56 | |
TJ, there's a huge amount going on on this plate. | 0:12:02 | 0:12:05 | |
Sweet prawns, cooked beautifully with that wonderful spice. Your lobster, | 0:12:05 | 0:12:10 | |
cooked in butter, it's soft, it's got a tiny crunch to the outside. | 0:12:10 | 0:12:13 | |
That's a difficult thing to get right. | 0:12:13 | 0:12:17 | |
The cheese and basil sauce, I don't quite get with the fish. | 0:12:17 | 0:12:21 | |
Cheese and fish, for me, deserve to be apart. | 0:12:21 | 0:12:24 | |
I agree with John. I think the cheese and basil sauce | 0:12:24 | 0:12:28 | |
on the side takes away from it a bit. | 0:12:28 | 0:12:31 | |
As you have those other really well cooked components, | 0:12:31 | 0:12:34 | |
-you can afford to lose that. -Thank you. | 0:12:34 | 0:12:37 | |
For his main course, TJ has pan-fried duck breast | 0:12:40 | 0:12:44 | |
and served it with three types of mash - | 0:12:44 | 0:12:46 | |
creamy, sweet potato and mint mash, | 0:12:46 | 0:12:49 | |
made by boiling potatoes with peppermint teabags. | 0:12:49 | 0:12:52 | |
TJ, more mash potato in many forms than I've seen in a long, long time. | 0:12:55 | 0:13:02 | |
The amount of work on this plate, TJ, is amazing. | 0:13:09 | 0:13:13 | |
Your sweet potato mash is delicious. | 0:13:13 | 0:13:17 | |
It goes wonderfully with that iron-rich, almost liver-like duck. | 0:13:17 | 0:13:21 | |
Your creamy mash potato as well is seasoned well. | 0:13:21 | 0:13:24 | |
Your mint mash potato is cooked well | 0:13:24 | 0:13:26 | |
and has a background of fresh mint coming from the tea bags. | 0:13:26 | 0:13:31 | |
But there's so much work in here, | 0:13:31 | 0:13:33 | |
it's maybe just a little bit of an ambitious dish. | 0:13:33 | 0:13:37 | |
As an Irishman, I'd never complain about too much spuds, | 0:13:37 | 0:13:40 | |
but there's a lot of potato going on here. | 0:13:40 | 0:13:42 | |
However, all the ingredients are great in there. | 0:13:42 | 0:13:45 | |
And then that interesting mintiness from the addition of the teabag. | 0:13:45 | 0:13:50 | |
Maybe just the duck and the sweet potato, | 0:13:50 | 0:13:53 | |
those components would be perfect. | 0:13:53 | 0:13:55 | |
To finish, TJ's made a flourless soft chocolate fudge cake | 0:13:57 | 0:14:01 | |
with poached pears, creme fraiche, pomegranate seeds and walnuts. | 0:14:01 | 0:14:08 | |
What's inside this pot, young man, is delicious. | 0:14:17 | 0:14:20 | |
It's warm, soothing, rich with chocolate. | 0:14:20 | 0:14:24 | |
It goes beautifully with your pears. | 0:14:24 | 0:14:27 | |
Wow, TJ! There is incredible warmth in that chocolate pudding. | 0:14:27 | 0:14:30 | |
And then the pear is beautifully poached. | 0:14:30 | 0:14:34 | |
-It's TJ style and I really like it! -Thank you. | 0:14:34 | 0:14:38 | |
'I gave it everything I've got.' | 0:14:38 | 0:14:40 | |
But some of the elements, they said it would have been best | 0:14:40 | 0:14:47 | |
to keep out, so I'm just hoping I've done well enough. | 0:14:47 | 0:14:52 | |
For her starter, Josie has made a horseradish salmon mousse | 0:14:56 | 0:15:00 | |
with smoked salmon and melba toast. | 0:15:00 | 0:15:04 | |
Smokey, rich, sweet, fresh with your lemon, it's delicious. | 0:15:11 | 0:15:16 | |
Thank you very much. | 0:15:16 | 0:15:18 | |
But, as good as your melba toast might be, | 0:15:18 | 0:15:20 | |
it's a bit burnt round the outside. | 0:15:20 | 0:15:22 | |
-Just get rid of it. Don't want to eat that really, do I? -No. | 0:15:22 | 0:15:27 | |
I love the smoked salmon on the side | 0:15:27 | 0:15:29 | |
and the wonderful sweetness in there and what really brings | 0:15:29 | 0:15:32 | |
this dish alive is the dill in there. | 0:15:32 | 0:15:34 | |
-I think this is really good. -Thank you. | 0:15:34 | 0:15:36 | |
Josie's main is wild roe venison with celeriac mash, | 0:15:38 | 0:15:43 | |
lemon carrots, sugar snap peas and a caramelised apple and chutney sauce. | 0:15:43 | 0:15:48 | |
What I love is the zingyness of your carrots in there. | 0:15:55 | 0:15:59 | |
You've got citrus freshness going on and then that venison. | 0:15:59 | 0:16:01 | |
It's a little undercooked for my liking, but overall, the dish works. | 0:16:01 | 0:16:06 | |
Thank you. | 0:16:06 | 0:16:08 | |
I like the celeriac mash. I think that's really wonderful. | 0:16:08 | 0:16:11 | |
It tastes of autumn going with that wonderful, rich venison. | 0:16:11 | 0:16:15 | |
But, across the top of it, is a sauce which became very bitter | 0:16:15 | 0:16:18 | |
and slightly burnt, which is a bit of a shame. | 0:16:18 | 0:16:22 | |
But otherwise, this, young man, is perfectly cooked venison. | 0:16:22 | 0:16:29 | |
Fair enough. | 0:16:29 | 0:16:30 | |
Josie's desert is sticky toffee pudding | 0:16:33 | 0:16:36 | |
with butterscotch sauce and clotted cream. | 0:16:36 | 0:16:38 | |
That is possibly one of the sweetest | 0:16:47 | 0:16:49 | |
sticky toffee puddings I've ever tasted. | 0:16:49 | 0:16:51 | |
Really beautiful, really moist, | 0:16:51 | 0:16:53 | |
balanced out with that bit of cream. | 0:16:53 | 0:16:55 | |
-Really great desert and I would be proud of that. -Thank you. | 0:16:55 | 0:16:59 | |
It's cooked really well, it's executed really well, | 0:16:59 | 0:17:02 | |
there it is, pudding standing proud, rich with dates, | 0:17:02 | 0:17:05 | |
rich with spice, it's great, I love it, absolutely love it. | 0:17:05 | 0:17:09 | |
I'm feeling so chuffed, it's unreal. I'm just so happy. | 0:17:12 | 0:17:18 | |
The comments that I got were amazing and apart from the main, | 0:17:18 | 0:17:22 | |
it was absolutely great. | 0:17:22 | 0:17:23 | |
So, yes, pretty chuffed. | 0:17:23 | 0:17:26 | |
For his starter, Jamie has made sweet and spicy salmon | 0:17:31 | 0:17:36 | |
with pea puree and spicy stir fried vegetables with a chilli sauce. | 0:17:36 | 0:17:40 | |
The salmon tastes of the sea, a little sauce, | 0:17:49 | 0:17:51 | |
little gems around the plate, it's really very, very good. | 0:17:51 | 0:17:55 | |
I just want a bit more chilli, a bit more spice to liven it up. | 0:17:55 | 0:17:59 | |
OK. | 0:17:59 | 0:18:00 | |
Your salmon is beautifully cooked | 0:18:00 | 0:18:03 | |
and I love the crustiness on the top of that salmon. | 0:18:03 | 0:18:05 | |
The only thing for me, is the fact that I think pea puree | 0:18:05 | 0:18:07 | |
is kind of lost in there. | 0:18:07 | 0:18:09 | |
Jamie 's main course is a classic beef lasagne | 0:18:10 | 0:18:15 | |
served with a rocket salad. | 0:18:15 | 0:18:16 | |
What I like the most is those chunks of meat in your ragout. | 0:18:26 | 0:18:29 | |
It's like somebody has got meatballs, | 0:18:29 | 0:18:32 | |
poured white sauce over the top of it, sprinkled it with cheese, | 0:18:32 | 0:18:35 | |
mashed the whole lot together and given it to me on a spoon. | 0:18:35 | 0:18:38 | |
-I really like it. -I like your lasagne. | 0:18:38 | 0:18:41 | |
I like that it has that sweetness, that richness. | 0:18:41 | 0:18:44 | |
I love the creamy white sauce as well, on top, | 0:18:44 | 0:18:47 | |
but I don't think it needs the salad on the side. | 0:18:47 | 0:18:50 | |
For desert, Jamie has made a chocolate and raspberry sponge cake | 0:18:50 | 0:18:55 | |
with chocolate ganache served with a raspberry coulis. | 0:18:55 | 0:18:59 | |
Wow! That dessert knocks my socks off. | 0:19:10 | 0:19:13 | |
You've got sweetness and rich earthiness from that chocolate | 0:19:13 | 0:19:16 | |
and then this wonderful raspberry coulis on the side | 0:19:16 | 0:19:19 | |
-which is wonderfully tart. I really like this. -Cheers. | 0:19:19 | 0:19:22 | |
Chocolate and raspberry, great combination. | 0:19:23 | 0:19:26 | |
When you've got pureed raspberry, | 0:19:26 | 0:19:27 | |
sharp and sweet, it's a great, great thing. | 0:19:27 | 0:19:30 | |
I like the buttery icing across the top of your chocolate sponge. | 0:19:30 | 0:19:33 | |
I like the raspberry icing. | 0:19:33 | 0:19:36 | |
I'm so impressed that this is your creation. Good on you. | 0:19:36 | 0:19:40 | |
I'm feeling really proud that I've made them three dishes in time, | 0:19:41 | 0:19:45 | |
not made a real mess of it. | 0:19:45 | 0:19:48 | |
I can't do anything about it now, I'm just going to have to wait. | 0:19:48 | 0:19:51 | |
Tom's starter is pan-fried chilli scallops with blackberry reduction, | 0:19:56 | 0:20:01 | |
served on a bed of salad leaves. | 0:20:01 | 0:20:03 | |
I really like the rings of chilli, fiery hot with those scallops. | 0:20:10 | 0:20:14 | |
The detail of them by putting those criss-crosses on top is great. | 0:20:14 | 0:20:19 | |
Then the blackberry with the scallop. I'm not quite sure. | 0:20:19 | 0:20:23 | |
It's the fishiness with blackberries, I'm finding a little bit difficult. | 0:20:23 | 0:20:27 | |
OK. | 0:20:27 | 0:20:28 | |
I think you could just drop the blackberries here, | 0:20:28 | 0:20:31 | |
just have that wonderfully cooked scallop with some chilli in there | 0:20:31 | 0:20:34 | |
and then some light dressing. I think that's all you'd need. | 0:20:34 | 0:20:37 | |
OK. | 0:20:37 | 0:20:38 | |
Tom's main is roasted rack of lamb rolled in herbs | 0:20:40 | 0:20:44 | |
on top of crushed mint peas and dauphinoise potatoes, | 0:20:44 | 0:20:48 | |
served with roasted baby carrots. | 0:20:48 | 0:20:51 | |
Tom, this is great. | 0:20:59 | 0:21:01 | |
This is the sort of food that I love to eat because it's defined, | 0:21:01 | 0:21:05 | |
it's really well executed, there's creamy sauce, rich peas, | 0:21:05 | 0:21:11 | |
wonderful carrots and perfectly cooked lamb. | 0:21:11 | 0:21:13 | |
-Delicious. -Thank you. | 0:21:13 | 0:21:16 | |
I love the carrots around the sides. | 0:21:16 | 0:21:18 | |
The lamb is beautifully cooked, it's sweet and still blushing | 0:21:18 | 0:21:21 | |
and then that creamy dauphinoise potato underneath. | 0:21:21 | 0:21:23 | |
Beautiful layers there. I really can't fault this dish. | 0:21:23 | 0:21:27 | |
This is a serious showstopper of a dish. | 0:21:27 | 0:21:29 | |
Tom's desert is a plum and cinnamon crumble | 0:21:31 | 0:21:34 | |
served with his vanilla custard. | 0:21:34 | 0:21:37 | |
Tom, you're going to need a bigger ramekin | 0:21:46 | 0:21:49 | |
because I want to dip my head straight in there. | 0:21:49 | 0:21:51 | |
It is absolutely delicious. This is a fantastic dish. | 0:21:51 | 0:21:54 | |
You get wonderful layers of that creamy custard | 0:21:54 | 0:21:58 | |
then that crispy, crumbly sweetness from that crumbly topping. | 0:21:58 | 0:22:01 | |
It is wonderful. And then the tartness of those plums underneath. | 0:22:01 | 0:22:05 | |
This is really good. | 0:22:05 | 0:22:07 | |
I think your custard is brilliant. | 0:22:07 | 0:22:09 | |
It's not too thick, it's velvety, it's rich with vanilla | 0:22:09 | 0:22:13 | |
and a wonderful crispy, crumble top. Really delicious, | 0:22:13 | 0:22:16 | |
for me, brilliant. | 0:22:16 | 0:22:18 | |
I'm feeling really happy right now. I gave it everything I've got. | 0:22:18 | 0:22:22 | |
It was a really tough thing to do, so, yeah, | 0:22:22 | 0:22:25 | |
I'm really proud of myself. | 0:22:25 | 0:22:27 | |
All four of them have got to be really proud of what they've done. | 0:22:38 | 0:22:41 | |
TJ, today, he decided he wanted to show off every single skill | 0:22:43 | 0:22:46 | |
that he's learnt throughout this competition. | 0:22:46 | 0:22:49 | |
I'm wondering if he tried a little bit too hard. | 0:22:49 | 0:22:53 | |
In his starter, we had that addition of the blue cheese and the basil. | 0:22:53 | 0:22:56 | |
With fish, I just don't think it works. It was a little bit too much. | 0:22:56 | 0:23:01 | |
However, I still like the fact that TJ is confident. | 0:23:01 | 0:23:04 | |
He comes in here and he works really hard. I think TJ's got real skill. | 0:23:04 | 0:23:10 | |
Today, Josie cooked some great food. | 0:23:12 | 0:23:15 | |
There was a mistake on the main course, the sauce was a bit burnt | 0:23:15 | 0:23:18 | |
and gone a bit crispy. | 0:23:18 | 0:23:20 | |
The wonderful thing about Josie is that we have seen her change. | 0:23:20 | 0:23:24 | |
She's proved that she can present beautiful dishes | 0:23:24 | 0:23:27 | |
and not make the mess. | 0:23:27 | 0:23:29 | |
Jamie, throughout this competition, has been really adventurous | 0:23:29 | 0:23:32 | |
and today was no change from that. | 0:23:32 | 0:23:34 | |
We had a sweet and sour salmon. | 0:23:34 | 0:23:37 | |
For me, I would've liked more chilli to bring it alive. | 0:23:37 | 0:23:39 | |
What I love about Jamie, he comes into this kitchen | 0:23:39 | 0:23:42 | |
and he shows us that he can create something beautiful. | 0:23:42 | 0:23:46 | |
Talk about Tom. Chilli on the plate with the scallops, great idea. | 0:23:46 | 0:23:50 | |
Scallops and blackberries, I think probably a risk a little bit too far. | 0:23:50 | 0:23:54 | |
On the other hand, he blew us away with those two other dishes. | 0:23:54 | 0:23:59 | |
When he gets it right, he executes it beautifully. | 0:23:59 | 0:24:02 | |
It'll mean everything for me to win, to be honest. | 0:24:11 | 0:24:14 | |
I just really want to come home with the trophy. Fingers crossed. | 0:24:14 | 0:24:18 | |
That would be awesome. | 0:24:18 | 0:24:20 | |
I'm feeling sad because this is the end of a journey. | 0:24:21 | 0:24:24 | |
Hopefully, it's the beginning of a new one, if I win. | 0:24:24 | 0:24:29 | |
Hopefully my dream will come true. | 0:24:29 | 0:24:31 | |
It's a once-in-a-lifetime thing I will really never get to do again. | 0:24:34 | 0:24:39 | |
I just hope I do win, really, yeah. | 0:24:39 | 0:24:44 | |
It feels really sad but also special | 0:24:47 | 0:24:51 | |
just because it's the last things I'll ever cook on Masterchef. | 0:24:51 | 0:24:55 | |
I'm really hoping I've done enough | 0:24:57 | 0:24:59 | |
because winning it would just be amazing. | 0:24:59 | 0:25:02 | |
There is one person in here who I think, today, | 0:25:05 | 0:25:08 | |
deserves to take that title. | 0:25:08 | 0:25:09 | |
The other three, they deserve also to have something special, | 0:25:09 | 0:25:13 | |
to be crowned with something that just says, | 0:25:13 | 0:25:16 | |
"You guys have worked so hard and delivered beautiful food." | 0:25:16 | 0:25:19 | |
But for me, today, we have a champion. | 0:25:19 | 0:25:22 | |
This is it, guys. | 0:25:37 | 0:25:39 | |
We have had so much fun watching you cook over the last few weeks. | 0:25:41 | 0:25:45 | |
But of course, we can only have one champion. | 0:25:45 | 0:25:48 | |
Our Junior Masterchef Champion is... | 0:25:59 | 0:26:01 | |
-Tom. -Thank you. | 0:26:04 | 0:26:06 | |
-Nice one, mate. -Well done, Tom. Well done. | 0:26:06 | 0:26:11 | |
Well done. | 0:26:11 | 0:26:12 | |
-That's pretty good. -Yes. -Well done. | 0:26:15 | 0:26:17 | |
Congratulations, Tom. | 0:26:17 | 0:26:19 | |
OK, that's cool. | 0:26:22 | 0:26:24 | |
Oh, well! | 0:26:25 | 0:26:27 | |
I'm just so proud for him. | 0:26:27 | 0:26:29 | |
He must be feeling absolutely ecstatic. | 0:26:29 | 0:26:34 | |
I'm feeling a little bit disappointed. | 0:26:35 | 0:26:37 | |
I'm so proud I've got this far, to be in the last four | 0:26:37 | 0:26:40 | |
and do all the challenges. | 0:26:40 | 0:26:42 | |
It actually happened. It's just fantastic. | 0:26:42 | 0:26:45 | |
Definitely, this experience is the biggest part of my childhood | 0:26:45 | 0:26:52 | |
and when I'm really old, I'll remember it forever. | 0:26:52 | 0:26:56 | |
I've had so much fun. It's just been so great. | 0:26:57 | 0:27:01 | |
I think we all kind of knew in our hearts that it would be Tom | 0:27:01 | 0:27:05 | |
because he deserves that so much. | 0:27:05 | 0:27:08 | |
-You get the trophy. -Thank you. Yeah! | 0:27:08 | 0:27:12 | |
Never thought I'd do it. It's amazing. | 0:27:14 | 0:27:16 | |
Throughout this competition, | 0:27:16 | 0:27:18 | |
Tom has delivered us some of the best food we have tasted. | 0:27:18 | 0:27:23 | |
His food is clean, it's crisp, it's classic, it's brilliant. | 0:27:23 | 0:27:26 | |
The guy is a great cook. | 0:27:26 | 0:27:27 | |
It's been my dream ever since I was really tiny to win Masterchef. | 0:27:29 | 0:27:33 | |
To win this, it's astonishing. | 0:27:33 | 0:27:35 | |
Definitely the biggest achievement I've had in my life. | 0:27:35 | 0:27:38 | |
Very proud, very proud. | 0:27:45 | 0:27:46 | |
I'm Tom, the Junior Masterchef Champion 2012. | 0:27:48 | 0:27:51 | |
Subtitles by Red Bee Media Ltd | 0:28:06 | 0:28:10 |