Episode 7 Junior MasterChef


Episode 7

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

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From over 1,000 applications, only 32 cooks have made it to the heats.

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Now, top chef John Torode and food blogger and TV cook Donal Skehan...

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have to decide which cook is good enough

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to win the title of Junior MasterChef.

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Junior MasterChef, four great cooks

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and I hear they're all passionate about cooking.

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I'm incredibly excited to see these guys cook, it's going to be amazing.

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Our four cooks are going to face two challenges today.

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First, a masterclass from me on how to make profiteroles

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and a beautiful chocolate sauce.

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Afterwards, they're going to be cooking

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two of their most favourite dishes for us to taste.

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Competing today are Jack, Karine, Sam and Tom.

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I want to be a restaurant owner and have a Michelin star, hopefully.

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The kind of cook I am is very creative, inventive and passionate.

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I think I'm dedicated to cooking.

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When I come to the kitchen, I'm really good and show who I am.

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I'm very competitive, I don't like losing, I'm honest about that.

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Today is going to be tough. We can only take one cook through

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to the quarter-final.

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Good morning, and welcome to Junior MasterChef.

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Today's masterclass - profiteroles and chocolate sauce.

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Delicious!

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Has anyone ever tried making profiteroles before?

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-I've tried it once.

-How did it go for you?

-I forgot a bit of the recipe

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so they went a bit wrong!

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First, we're going to make the choux pastry.

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Into a saucepan, you're going to put 150ml of water...

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..butter,

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a pinch of salt and a pinch of sugar and melt the whole lot.

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As soon as your butter has melted in the water,

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you add the flour. Be careful at this stage cos the liquid's hot.

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Beat the flour into it and it becomes completely smooth.

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That's the base of your paste.

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The egg now needs to be added to this quite slowly.

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I don't know how to explain this without saying it looks a bit snotty!

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-Are you all following so far?

-ALL: Yes.

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Piping bag. You use it the same way as if you were writing with a pen.

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A little swirl and then pull it really quickly.

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About how long are they in the oven?

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-They're going to be in there for 15 minutes.

-Thank you.

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We're now going to make the filling. Add your double cream, whip it...

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..then add confectioner's custard,

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or creme patissiere.

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And then put your mixture inside the piping bag.

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When the choux is nice and cool, make a tiny hole in the bottom.

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Put the two together and you've got to feel the filling going in

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with your left hand.

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Now for the chocolate sauce. So, water, sugar, cream

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and finally, the chocolate.

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Put it over a low heat. Make a little design out of them.

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And there you have it. Profiteroles and chocolate sauce.

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That really looks delicious, doesn't it?

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-Very nice, yes.

-Dig in!

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-What do you think?

-Best I've ever had!

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Now I've shown you what to do, I'd like you to go back to your benches,

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wash your hands, and cook.

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12-year-old Jack is from Dorset.

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He likes to cook dishes from all over the world

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and makes dinner for his family at least twice a week.

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When I cook, it's just amazing.

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It makes me calm, makes me happy.

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The smells and that just sends me off into another world.

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How old were you when you first started cooking, Jack?

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Three or four. I was with my nan and we baked crispy cakes.

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I loved it, it was a lot of fun.

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Who in your family is your big inspiration in the kitchen?

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It would be my mum and my nan but definitely my neighbour, Liz.

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She's always helped me, she does a nice roulade.

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-Jack, any ambition for when you grow up?

-I'm going to travel the world

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and find hidden recipes and secrets behind all the food we eat.

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-Fantastic. Great ambition, Jack.

-Thank you.

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12-year-old Karine is from Hertfordshire.

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Karine cooks three times a week for her sister

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when her mum is at work, and she loves to cook Caribbean food.

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I try to stick to my roots, where I'm from,

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cos I love cooking curried goat.

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Whenever I do it, I never go wrong.

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Karine, Junior MasterChef, you're here cooking, how does that feel?

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Amazing because I get to meet you and have a chance to win this.

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In your family, who is your biggest inspiration?

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My mum. She taught me how to cook and she grew up in Jamaica

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and she's given me this opportunity to do all of this!

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-And so's my dad, but yeah...

-What do you want to be when you grow up?

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A teacher. I love cooking but I can always cook as my passion.

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-Or you could be a cookery teacher.

-There you go.

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We've worked out your life plan, Karine!

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You have had 20 minutes, you are halfway there!

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11-year-old Sam is from Somerset.

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On a recent holiday to Thailand, he was invited to the chef's kitchen

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to make a spicy Thai soup.

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Cooking after school is relaxing because it gets me away

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from the stress of homework and stuff like that.

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-Sam, why do you love cooking?

-I think it brings people together

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and I can show my passion in my food.

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-How old were you when you first started cooking?

-About four or five.

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So we've got six years of skill under our belt.

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How many people have you cooked for at one time?

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-About 30 to 40.

-30 or 40?!

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We went to my friend's Burns' Night party

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and I made some haggis bhajis.

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You won't feel the pressure at all today,

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-you've cooked for 30 or 40 people in one go!

-Yep.

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-We're expecting great things, Sam. Good luck with it.

-Thank you.

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12-year-old Tom is from Nottinghamshire.

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Tom loves to play cricket and his speciality dish is fried octopus.

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I love cooking because when people try my food and they like it,

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it makes me feel really good inside. It gives me the knowledge

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that I've done well.

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-Tell me why you love to cook, Tom.

-I love to cook cos I'm able

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to express my passion for what I do, and able to experiment.

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Do you have somebody you feed your experiments to?

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Mainly my dad and my brother.

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There's a bit of pressure in the kitchen today.

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-Are you feeling competitive?

-Very. I don't like losing

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but for me it's an advantage so I can push myself.

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Good luck with your profiteroles.

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30 seconds to finish your plate, please.

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That's it, time is up. Please step away from your plates.

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It's now judgment time.

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Are the choux buns well-formed and golden-brown?

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Is the cream filling light and airy?

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And will the chocolate sauce be velvety and smooth?

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Jack, shall we start with yours?

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I like this pile of little, tiny profiteroles.

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It almost looks like a Christmas tree. It looks celebratory.

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Those little tiny discs of choux pastry, although they're a bit soft,

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are full of that wonderful cream.

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Chocolate sauce, I think, is a great consistency. I just want more!

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The creme patissiere is lovely, creamy.

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You've got the nice texture from the choux buns.

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They're small but definitely there. And it looks good!

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-That's the great thing here.

-Thank you.

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I haven't cooked profiteroles before, it was the first time.

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It was all right but I only put a little bit of chocolate sauce on it.

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John loves his chocolate sauce so I made him a bit sad.

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Karine, these are amazing! They're the right shape, the right colour,

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-the presentation's absolutely perfect.

-Thank you.

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You've got this spot-on visually so let's try them and taste them.

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Always a great sign when somebody takes a second mouthful

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and Donal's done that. And there's a reason for it.

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They're absolutely perfect. Your chocolate sauce isn't grainy

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with sugar, it's all been dissolved well.

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Your little puff buns are perfectly formed. It's great, Karine.

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-Thank you.

-Really, really good.

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I'm loving the fact that the cream inside is wonderfully spongy

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and still quite light and moist.

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And then that dark chocolate sauce, beautiful on top. So delicious,

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-well done, this is spot-on, well done.

-Thank you.

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John said to me that if someone takes a second bite,

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that means it's really good, and Donal had a second bite.

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Let's try yours, Sam. I like the fact you've given us a choice,

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-with the chocolate sauce on the side.

-Let's go.

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There's a touch of graininess to the sauce

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but it's not the end of the world.

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Your profiteroles need to be cooked a bit more.

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They're still a bit soggy.

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But first time ever made it, you know, and following a recipe,

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really, really well done. Really well done.

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I think I did pretty good. I think there were some things

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that I needed to do a bit better on.

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I needed to bake my profiteroles for a bit longer.

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Tom. Your even colour around your little choux buns is brilliant.

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You've left them in the oven just the right amount of time.

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-Do you want to put some chocolate sauce on?

-Absolutely.

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-Ah, yes!

-Good sauce.

-Nice.

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You have a wonderful chocolate sauce, which is really silky smooth.

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Going with those little shells of choux pastry,

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which are made perfectly, it's a great dish.

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You've got the chocolate sauce on the side

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and it gets the person who's eating it involved in the dish.

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All of a sudden, your taste buds start getting excited.

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Your cream in the middle, really nice and light and airy.

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It's a really nicely composed dish.

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Lots of pressure to do well, you're cooking for John Torode,

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he is a very good chef so he knows what he's doing.

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So to get it right in front of him is a big gamble paid off.

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To all of you, profiteroles, chocolate sauce, well done.

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Now the pressure really is on.

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You're going to be cooking two of your favourite dishes for us.

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Quarter-final place up for grabs. You've got just one hour.

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Ladies and gentlemen, let's cook.

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These cooks have us to help them in the MasterChef kitchen,

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but if they were doing it at home, they really would need a responsible adult with them.

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Jack, what are your two dishes?

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For starter, I'm doing smoked mackerel pate.

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For my main, I'm doing Moroccan-spiced rack of lamb,

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with chunky-style couscous.

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What's chunky-style couscous?

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Chunky bits of carrots, onion, mixed up with different herbs and spices.

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It sounds like you're using some interesting spices

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for your main course. Do you like those sort of strong flavours?

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Yes, I do, it packs a punch.

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-And a quarter-final place would mean what, Jack?

-The world.

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Just to get further and it means I'm a better chef than, no offence...

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-than these people.

-Very good, Jack.

-Thank you.

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Lamb is one of my favourite meats

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but you've got to get the spicing right.

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Too much spice, you'll overpower that wonderful sweet flavour

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of the lamb and we don't want to go there!

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Karine, you have a great array of ingredients on your bench.

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I've no idea what you're going to cook, what is it?

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I'm making ackee and saltfish with festivals.

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Ackee is a fruit that usually comes in tins.

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Saltfish being salted cod. Tell me what festivals has got in it.

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-They're dumplings with a sweetened flavour.

-What's your other dish?

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It's a drink, it's called Sunday Surprise.

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It's basically carrot, passion fruit, lime and a bit of sugar.

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Why is it so important to you to get through to the next round?

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So I can show that I can cook.

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-It's one of my best qualities.

-Good luck with it all.

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-Enjoy it.

-Good luck!

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Karine is going to give us a taste of the sunshine.

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I've never had ackee before so she's challenging my taste buds!

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You are halfway, 30 minutes left.

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Tom, what are you cooking for us today?

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I'm doing chicken goujons with Parmesan

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and mayonnaise and sweet chilli dip.

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For main, I'm doing smoked haddock and prawn fish pie

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with saffron-infused cream, and spinach.

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-What's the inspiration, Tom?

-I wanted to do something original,

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-but with my own little twist.

-Sounds good.

-With the fish pie, I decided

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to add saffron to give it that extra kick.

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It's quite a sophisticated flavour, very strong and very rich.

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I've tasted it before, I like the flavour

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-so I thought it would be nice to do.

-Good luck.

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My my, fish pie. But fish pie enriched with saffron.

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If Tom gets it right, it's the food that's addictive,

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the food you want to keep on eating.

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Sam, what are you cooking today?

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Caramelised apple, black pudding, scallop,

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with a mustard and cream sauce.

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-Wow.

-My main is a beef fillet, rolled in black pepper

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and sesame seeds, celeriac and potato mash with vine tomatoes.

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What is it about these dishes that you think are going to bring you

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-through to the next round?

-They're really tasty

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and it takes quite a bit of skill to make them.

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What about being a quarter-finalist?

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That would be as good as winning it!

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-We wish you the best of luck.

-Thank you.

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He's got to get scallops right, black pudding, apple.

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If he executes it perfectly, we're in for a proper treat.

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If it all goes wrong, it's not going to be good.

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30 seconds, guys. Really make sure you're plating up at this stage.

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That's it, time's up. Step away from your benches, please.

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Jack's starter is a smoked mackerel pate,

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made using creme fraiche, horseradish and seasoning,

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served with a side of toast.

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Mackerel pate is one of those things that is either a bit, eurgh...

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Too much or too heavy and too harsh.

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But yours is nice and creamy and a wonderful texture.

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A real good freshness of grated lemon rind.

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Add to that a little bit of spice.

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Then you've got the crispy toasted bread on the side, it's good.

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Jack, it's smoky, it's earthy, it's deep, it's well-seasoned.

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I agree with John, you've balanced the flavours beautifully.

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Jack's main course is Moroccan-spiced rack of lamb,

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served with a chunky couscous.

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You get the flavour of the chilli, the flavour of the sugar

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that goes in the back of it. Your lamb, it's a bit overcooked,

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if I'm honest with you. I think a bit less time in the oven.

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Your couscous, really nice. However, I would love

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if you hadn't had so much liquid in there.

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The nice ingredients in here are the carrots, the pop of sweetness,

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and the caramelised red onions in there.

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I'm feeling quite anxious about, well...

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they said the lamb, they wanted more pink, so...

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There's little things I need to pick up on

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but hopefully that's enough for me to get through.

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Karine's main course is ackee, a fleshy Jamaican fruit,

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and saltfish, served with festivals, a Jamaican flat dumpling.

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This wonderful salty fish, with that sweet, almost custard-textured fruit

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of the ackee. Then we've got peppers in the background,

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sweet but a little bit smoky.

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Then slowly, ever so slowly, there's this spice that builds up

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in the background. It's a tickle of spice and I like that.

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Beyond the spiciness, the addition of taking a bite of those festivals,

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it mellows things out a little bit.

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Karine, you have given me a proper introduction to Caribbean cooking.

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And I would properly polish off this dish.

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To accompany her main, Karine has made a Jamaican punch

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of passion fruit, ginger, sweet carrot and lime.

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Karine, I told John that every morning I wake up

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with an apple, carrot and ginger juice.

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But this is a new one to me.

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The addition of passion fruit in there really makes the difference.

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I feel like your juice could be a little bit more punchy.

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I'd like a bit more warmth from the ginger,

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a bit more sourness from that lime to refresh my palate

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so I could just enjoy the rest of the juice.

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The judges' comments made me feel pretty good

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because I was doubting myself and they reassured me,

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saying that I actually did do it right.

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Tom's starter is chicken Parmesan goujons,

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served with homemade mayonnaise, Dijon mustard and a barbecue sauce.

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Tom, the crust on that chicken is spot-on.

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You got the Parmesan in there

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and it's made it really crispy and crunchy.

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You've made your mayo from scratch, hats off for that.

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Your barbecue sauce, there's sweet, earthy, smoky, spicy flavours

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in there - really, really tasty.

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The Dijon mustard on the side? I'm not sure it needed it.

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I'm going to disagree with you. I like the mayonnaise and the mustard.

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The crust on your chicken is brilliant.

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It's delicious and it's got great texture.

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Tom's main course is a pot fish pie, infused with saffron and fennel.

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There's so many elements to it - that wonderful sweetness

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from the prawns, the creaminess in there, that iron-rich spinach.

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This is a really good fish pie.

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Although you promised a saffron cream, there's just a tiny hint

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of the flavour of the saffron.

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The predominant flavours in there, the smokiness of your haddock,

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and the woodiness of mushrooms running through the sauce.

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A rich, creamy sauce which isn't overpowering the fish at all.

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I think it's great and again, shows me you've got some great skills.

0:21:320:21:36

Overall, I'm pleased, especially when they compliment it.

0:21:360:21:40

It makes you feel proud of yourself.

0:21:400:21:43

Sam's starter is pan-fried scallops on a slice of black pudding

0:21:430:21:48

and an apple ring, served with a mustard and cream sauce.

0:21:480:21:53

Peppery spice from black pudding is something to behold.

0:21:570:22:00

Mix that with a scallop, that wonderful thing from the sea,

0:22:000:22:04

and it's a lovely combination. But you've got an issue.

0:22:040:22:06

Your apple is a little bit burnt on the bottom, which is a real shame.

0:22:060:22:11

Sam, properly beautiful presentation here.

0:22:110:22:15

I just wish you'd got that apple just perfect. But otherwise,

0:22:150:22:18

this is a dish you should be incredibly proud of.

0:22:180:22:22

For his main course, Sam has made a fillet of beef,

0:22:230:22:26

rolled in black peppercorns and sesame seeds,

0:22:260:22:28

served on a bed of celeriac and potato mash,

0:22:280:22:32

with roasted vine tomatoes.

0:22:320:22:35

Sam, a bit of a monster of a dish here.

0:22:410:22:44

You've got that wonderful big, manly steak

0:22:440:22:47

sitting on top of that celeriac mash.

0:22:470:22:50

I'd love your tomatoes to be in a bit longer in the oven.

0:22:500:22:53

They should reduce down and become lovely and caramelised,

0:22:530:22:55

almost sun-dried-esque.

0:22:550:22:57

I've never thought about the combination of nutty sesame seeds

0:22:570:23:00

and woody thyme, and a piece of beef. It works.

0:23:000:23:03

One thing just for future - when you cut a piece of meat,

0:23:030:23:07

and you put it on top of mashed potato or celeriac,

0:23:070:23:10

it acts like a sponge and sucks all the juice out of your meat.

0:23:100:23:14

As tasty as it is, it's going a little bit dry and stringy.

0:23:140:23:17

I think it went fairly good and I just hope that it's good enough

0:23:170:23:22

to get me through.

0:23:220:23:24

A bit nervous that they're only able to pick one.

0:23:330:23:37

Fingers crossed. I think all of us have to have our fingers crossed.

0:23:370:23:42

Today, I've had combinations I don't think I've ever had before.

0:23:420:23:46

It was a very adventurous room of cooks.

0:23:460:23:49

We had dishes from all over the world.

0:23:490:23:51

It's going to be difficult to narrow it down to just one.

0:23:510:23:54

-Let's talk about Jack.

-Mackerel pate and toast,

0:23:550:24:00

he got the flavours right, seasoning was there, lovely citrus freshness.

0:24:000:24:03

The lamb, bejewelled with the couscous, carrots and onions,

0:24:030:24:07

really good idea, strong with harissa -

0:24:070:24:10

that wonderful chilli sauce that goes in the back of Moroccan food.

0:24:100:24:13

The lamb, unfortunately, overcooked. That couscous, a bit wet and soggy.

0:24:130:24:17

Definitely proud about myself and definitely excited.

0:24:170:24:21

And a little bit nervous.

0:24:210:24:23

Karine introduced us to the Caribbean.

0:24:230:24:25

Girl full of sunshine.

0:24:250:24:27

I liked the flavours of the ackee, the texture, the slurpy sweetness.

0:24:270:24:32

After that, we had a juice.

0:24:320:24:34

For me, it needed to be more of a palate cleanser,

0:24:340:24:37

to take away the saltiness of that rich fish taste

0:24:370:24:40

and let me just taste the actual fruit and vegetables in the drink.

0:24:400:24:44

I know if I carry on in this competition,

0:24:440:24:46

I will learn things I never knew how to do.

0:24:460:24:50

Tom made us a great little chicken starter - crispy goujons,

0:24:500:24:54

his own twist with that salty Parmesan crust on the outside.

0:24:540:24:58

-Wonderful and crunchy.

-For his main course,

0:24:580:25:00

he had that really nice and rich smoky fish pie.

0:25:000:25:04

This dish was really good.

0:25:040:25:05

Tom understands what crowd-pleasers are

0:25:050:25:07

and he can cook the basics very well.

0:25:070:25:09

I think I've cooked well today

0:25:090:25:12

but I can't be sure whether I've done enough.

0:25:120:25:15

Sam blew me away with the presentation of his starter.

0:25:150:25:19

It was fantastic, on that black slate,

0:25:190:25:21

with the scallop on the top.

0:25:210:25:23

But that apple underneath was charred

0:25:230:25:26

and it took away from the absolute beauty of the dish.

0:25:260:25:29

For the main course, the steak was drying out

0:25:290:25:31

because the celeriac sucked all the moisture out of it.

0:25:310:25:34

I think he made a couple of little mistakes

0:25:340:25:36

because he put himself under a huge amount of pressure.

0:25:360:25:38

I think I've done enough

0:25:380:25:40

but it's down to the judges, not me, to decide.

0:25:400:25:44

There's promise in all four of our cooks today.

0:25:440:25:46

But we've only got one quarter-final place.

0:25:460:25:49

It's going to be a tough one but we really have to remember

0:25:490:25:51

what was the memorable dish.

0:25:510:25:53

You've done incredibly well today,

0:26:040:26:06

you've produced some wonderfully delicious food.

0:26:060:26:09

Four good cooks, one quarter-final place.

0:26:100:26:13

We had to make a very tough decision.

0:26:130:26:15

Our quarter-finalist is...

0:26:170:26:19

..Tom.

0:26:250:26:26

-Congratulations.

-Well done, Tom.

0:26:270:26:30

I've achieved lots of stuff. Definitely.

0:26:360:26:40

To get John Torode to taste my food and he actually liked it

0:26:400:26:44

so it's really good.

0:26:440:26:45

I've had loads of fun here today but it would have been even better

0:26:460:26:52

if I got through.

0:26:520:26:54

The new skills I've learnt from today is cooking profiteroles

0:26:540:26:58

and, er, always taste your food.

0:26:580:27:02

I'm feeling ecstatic, I'm so grateful to get through.

0:27:040:27:08

I'm really glad they've given me a chance

0:27:080:27:11

to express more of my passion for cooking.

0:27:110:27:14

Tom will be back for the quarter-final

0:27:150:27:18

when he'll compete with three other heat-winners

0:27:180:27:21

for the title of Junior MasterChef.

0:27:210:27:24

If you'd like to make John's masterclass dish,

0:27:260:27:29

visit CBBC's Junior MasterChef page for the recipe.

0:27:290:27:33

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0:27:350:27:38

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0:27:380:27:42

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