Episode 21 MasterChef

It's the last of the MasterChef semifinals.

All week, these five amateurs have

been pushed to their culinary limits.

I'm excited as well.

-Now get the food out, mate, please. Yeah?

-Yeah.

Go, go, go, go, go!

-Well done, mate.

-Awesome.

-Well done.

Beautiful.

Wa-he-hey!

Tough day.

Tonight, they have just one more opportunity

to secure their place in the final four.

I want to get to the next round, that's for sure.

The more I'm in the competition, the more I want to win it.

I would just love to get through to finals week.

This stage in the competition carries

an enormous amount of pressure.

Hopefully I can just deal with that today and still cook

to the best of my ability.

I'd be really disappointed if I went home today.

I don't want to feel like I've missed out.

There's an enormous amount at stake.

If you make a mistake, you'll go home.

Great day. Amazing day.

I'm excited because we're going to have our final four.

It's a long way to come to go home now.

Welcome back, you five.

It's been an amazing week,

it really has.

Now, you have to fight for a place in the finals.

It's make or break.

Four places, that's it.

For the first time

we're not going to stay in here and watch you cook,

because today, Gregg and I are going into a dining room,

and we're waiting for you to serve us one exceptional dish.

I expect a restaurant experience like I've never ever had before.

Your own dish.

One hour and 15 minutes.

We look forward to something amazing.

Good luck.

Let's cook.

They know the deal. They know that one of them's going home.

Who would want to go home at this stage of the competition?

They are going to absolutely go for it.

We are going to get some absolutely fantastic food. I don't doubt that.

Jack continues to be on a voyage of discovery.

He's gaining momentum.

He's becoming a really good cook.

But his pasta dish in the last round,

though impressive,

was not seasoned well enough.

I may have messed up on my seasoning a bit, but, hopefully

I can just deal with that today and cook my dish just as I want it.

Today, I'm cooking a pan-roasted duck breast

with a duck leg parcel,

with celeriac puree, Chinese vegetables and a five-spice sauce.

It's a case of just showing that I can do other things.

Cook with spices and use them in moderation.

But I just hope that they see it as a different side to me.

Things can always go wrong,

especially in this competition.

Duck breast is not one of those things that anyone

likes to eat raw or overcooked,

so it's going to be a case

of making sure that the duck is cooked well and it's nice and pink.

And obviously, that can go slightly wrong.

Luke, he can be amazingly brilliantly

creative and inventive...

..or he can just mess up.

Luke's food, throughout this competition, has been at its best

when you can pick it up with your fingers and eat it.

And he's not scared of taking a risk.

I'm making black pudding and chorizo Scotch eggs with a potato salad

and pink pickled onion rings.

I think the first comment I got when I cooked my first ever dish was,

"It looks like something you'd have for your lunch."

Well, I'd have this for my lunch

but hopefully it doesn't look that way.

The Scotch eggs will be soft in the middle,

so they'll see the technical skill.

I've got a little less time than I was hoping for.

Sometimes quails' eggs can be hard to peel,

sometimes they can't.

Half of these were fine, half of them weren't.

If they think the flavour balance is good, I should be OK, hopefully.

Michael's an interesting cook.

He has real endeavour.

But there's been stages where he's got lost

and he's gone a little bit too far, too much technique.

Today, he's got to make sure he gets everything right.

So, today, I'm doing bone marrow and pork-stuffed squid...

..with spicy pork, crispy rice cakes and kimchi puree.

Bit Korean,

bit Chinese....

..bit of a mishmash of things, really.

My goal is to show John and Gregg something completely different.

I'm confident I can get it how I want it,

but there's some challenging flavours potentially.

I need to make it look attractive as well.

Ping's done some amazing food for us.

She's set her own benchmark.

We know how good she can be.

Today, she's got to continue on that journey.

Today, I'm doing a braised pork belly sandwich.

It's a oriental take on an English hog roast.

It's going to be on a fluffy white bun which we call bao.

Inside, there'll be slices of pork belly,

with a carrot and apple salad,

topped with pork crackling.

If any of those elements go wrong, then I don't have the dish.

It's really important I impress today

because I don't want to go home.

As simple as that.

Angela, she loves to cook, she loves to eat, it's obvious.

John, she has a talent.

We know she cooks wonderful, gutsy, earthy food.

We know she delivers great flavour,

but her presentation's always been an issue.

Today, I'm cooking spiced pineapple with a spicy caramel sauce...

..lime sorbet and a coconut and lime leaf foam.

I'm doing a dessert, so

it could either be brilliant or it could be a bit of a disaster.

It's only about 10 minutes to go.

They better be thinking about plating up.

Oh, my sorbet...

..froze in the blast chiller, and it's not meant to happen.

I have to hope now that will unfreeze in time

so that I can put it into the sorbet maker.

I kind of wanted a no-drama round.

Only four of these amateurs will make it through to the final week.

Everything now depends on just one dish.

Right, Jack's up with his duck.

I think it may have been a minute too long.

He's going Asian. Not something we've really seen from Jack before.

Pan roasted duck, spiced spring roll, celeriac, pak choi

and five-spice sauce.

He's got a lot of big flavours in there,

a lot of process.

I just want it to be quite intricate,

and there's lots of little bits going on, so

I just want to make sure they're all looking good on the plate.

Jack's dish is pan roasted duck

with spiced spring roll,

fondant potatoes,

celeriac puree,

mushrooms, carrot and pak choi,

served with

a red wine and five-spice sauce.

Wow. It smells amazing and I've got to say, the sheen on that sauce,

glistening, is really impressive.

Jack, it's a great-looking plate of food,

and showing off a huge amount of skill

which I praise you for.

I love your little potato fondants.

I think the sauce and the duck are absolutely delicious.

But there are little things that aren't quite right,

and it's got to do with the amount of work you've given yourself to do.

The spring rolls are a bit messy

and they're a bit greasy cos the oil's gone inside that duck.

I think the whole thing

could probably do with just a little bit more seasoning.

Lots of really lovely textures in here,

so the spring roll going into the soft duck,

and also the lovely, buttery potato fondant.

However, it's lacking flavour.

It doesn't set the mouth on fire.

It just doesn't, mate, I'm really sorry.

Technique is there, the ambition is there, the bravery is there.

I'd like it to taste stunning.

-Thank you very much.

-Thank you.

-Cheers.

You know, in one hour and 15 minutes, that's a huge amount of work.

It is quite a disappointment when your taste isn't quite there,

especially when you go to all that effort.

And it's just small amounts.

You do 90% in the process, and 10% lets you down.

That is frustrating

Who's next?

Next up is Luke.

This Scotch egg.

Big moment, just cutting those Scotch eggs in half.

I'm looking for a soft middle and a cooked white. Fingers crossed.

Luke - black pudding and chorizo Scotch egg

with potato salad.

I hope there's more to Luke's dish than is just written here.

Otherwise, I'm not sure there's enough happening.

It's got to be the detail for me.

The Scotch egg has to be perfectly formed.

I think it's a really brave thing to do.

Yeah, well, that one's a disaster.

That has never happened.

Thankfully I do have a reserve.

The egg's actually fallen to pieces here which is a bit of a shame.

Perfect.

Luke has made black pudding and chorizo Scotch quails' eggs with

potato salad and pickled red onion rings, topped with crispy shallots.

Cool.

Great looking dish, Luke.

-Thank you.

-Very clever.

And I didn't expect it to be done with a quail's egg.

Ah.

I love the look of that, mate. That is fantastic.

That so works for me.

That so, completely works for me.

The crispiness on the outside of that Scotch egg

is a light crispness.

I love the black pudding - that earthy flavour.

And then to get little bits of more peppery chorizo in it is well...

The egg yolk just gives it a rich coating which is lovely.

And then, the sharp pickle flavour of those onions

is a perfect foil for it.

Sometimes you lose the way.

Today, I think you followed a brilliant path.

And I really like this.

Thank you.

I was concerned it was going to be too simple.

But what you've done here has shown something which is really

quite adventurous and very skilled indeed.

-HE LAUGHS

-Thank you.

Good on you, Luke.

Cheers, guys.

I think old Luke there has just had one of his inventive ON days, John,

cos that's actually restaurant-standard pretty,

and it tastes fabulous.

I did take a risk in that I was taking something that was

essentially pretty simple and trying to elevate it to a different level.

The... Yeah, the comments were really positive, so...

Yeah, I'm really happy.

Mark's got about five minutes left. And by the sounds of his dish,

he's got a lot of stuff to get on the plate.

Whoo, Michael - bone marrow squid,

pork, rice cakes and kimchi puree.

It sounds like some sort of crazy, Asian paella.

Michael is taking a massive risk.

This is food we haven't seen from Michael before.

How does this whole thing come together?

It's not quite as neat as when I practised at home,

but my hands weren't shaking at home, I was quite calm, so...

HE LAUGHS

It's always a challenge plating up here.

Wow.

Michael has made bone marrow and chorizo-stuffed squid

with a Sichuan pepper, pork and cabbage stew

and rice cakes on a bed of kimchi puree,

garnished with spring onions and crispy shallots.

Presentation, really, there isn't any.

It's nondescript.

It does look a little bit muddled.

But to me, the flavours are kind of as muddled as the look.

I got to be honest, it feels a little bit to me like

I've emptied cartons from a takeaway.

I think it looks really ugly, but there's the fieriness of the chilli,

with a sweetness at the same time.

There's the crunch of those crispy Korean rice cakes,

there's the succulence of the pork

and the sweetness of the fat of the bone marrow.

It's quite exciting,

but about as ugly as it gets.

I have to say, it's not the prettiest presentation.

In practise I did a better job.

I wish I'd have done a better job today.

I think you've been really daring here, Michael. Really daring.

And when you're daring it can divide the crowd.

Thank you.

Every diner is affected by how their dish looks,

and it's definitely affecting me.

It's so difficult to know where you stand in the pecking order

in MasterChef.

All you can do is put forward the best dish that you can,

and hope that's enough.

Ping - look at that.

Braised pork belly sandwich.

You know what? That's one of those descriptions

where you do not know what you're getting apart from the pork belly.

If she's doing pork, how's she going to make sure it's

beautifully tender in one hour and 15 minutes?

Surprise.

JOHN LAUGHS

Ah, Ping, you make me smile.

-You have promised us a braised pork belly sandwich.

-Yep.

There ain't no bread. Instead, we've got bamboo steamers.

Well, you just have to see what's inside.

Ping's braised pork belly sandwich

consists of pork belly topped with pork crackling,

a white bao bun...

..and a cucumber, carrot and apple salad,

served with a sweet and sticky soy sauce.

Oh.

It better taste as good as it looks.

I hope so.

Fabulous.

So...salad on, pork on, sauce on, and...

off you go!

The flavour on that pork, the saltiness on it

is just superb.

I love the contrast of the sweet, sticky pork with

the crisp acidity of those lovely vegetables.

I'd like a little more acidity.

OK.

But I tell you what, textures and flavours

that are just lovely.

And presentation is so eye-catching.

Ping, you are clever.

Thank you.

Thank you.

I think your pork is delicious.

How you've got it so tender

in one hour and 15 minutes, I have no idea.

And the sauce is wonderful.

Gooey and almost molasses thick,

but spicy in the flavour of the pork at the same time.

It's really...

..really good.

For me, it's the best ever Chinese sparerib sandwich.

-SHE LAUGHS

-Thank you.

-I think you should go so I can eat the rest.

-Thank you.

-Cheers, Ping.

-Thank you very much.

I tell you what, she's done it again.

There doesn't seem to be any stopping her.

John, this is fabulous.

I'm really happy that it worked.

Really, really happy.

To me, it's a brilliant day.

Right, Angela - dessert. Last one.

I need to just wait till this gets to a temperature that

I won't burn my hands.

It's like a chocolate pull.

It's for a garnish. I learnt it with John Campbell.

Oh, no.

Angela - the spiced pineapple and caramel sauce with lime sorbet,

five-spiced filo crisp...

..and coconut lime leaf foam.

This isn't the sort of food she normally cooks,

it's not the style she normally cooks,

and it's not the ingredients she normally cooks with.

The sorbet's good.

Someone might have to carry them for me

cos my hands are shaking so much.

Angela's dessert is spiced pineapple with caramel sauce,

a filo crisp,

lime sorbet,

on a coconut lime leaf foam,

and topped with a chocolate pull.

I've liked your food since you came in here.

And we've been nagging you and nagging you about presentation.

What a time to get it right. Look at that!

You have absolutely nailed it.

You have smashed the living daylights out of it.

That is fabulous.

Fresh, fruity, the caramel's all over it,

there's a taste of coconut in there, lime as well.

I mean, I know I love desserts,

I'm not going crazy cos it's a dessert.

I'm going crazy because you have nailed it.

I'm so pleased for you.

That is awesome.

I love that lime sorbet with that pineapple.

And then the little bits like this, you...you know,

your little biscuit that you've learnt from John Campbell -

properly awesome.

Technique, definition, flavour, presentation.

I'm really pleased for you, you know that?

I never thought I'd ever be able to do something like that.

Good job, you.

-Thank you so much.

-You are chuffed, aren't you?

-Really.

I'm chuffed for you as well. I think it's lovely.

-Thanks ever so much.

-Thank you. Thanks, Angela.

-Thank you.

I tell you what, I just so admire her courage.

I mean, to have presentation issues and then decide to do a dessert

I think is about as gutsy as you can get.

Totally, totally, totally delighted.

It couldn't have gone better.

Listen, it's really hard making a decision like this

on a day like today.

The fact is, we're sending one of these five amazing cooks home.

HE SIGHS

Oh, crikey.

I am absolutely delighted with Ping and Angela.

I think the two ladies absolutely nailed it.

Angela's dessert, for me, was the dish of the day.

It would be brilliant to go through to the final.

I'd absolutely love it more than anything.

-Ping, you loved?

-Loved Ping.

Love, love, love Ping.

Ping's food - brilliant today.

I hope I have proven myself.

And I really, really want to stay, so I hope I've done enough.

Luke?

What really, really impressed me more than anything else,

was just how great that Scotch egg was to eat.

If I go through to the final from here,

I don't know if my heart can take it.

Excitement levels will go through the roof, even though

they're already through the roof.

I don't really know what to make of Jack.

It was quite an attractive dish, but for me,

it did lack flavour.

But technically, everything was cooked beautifully,

it was presented beautifully,

but, yes, Jack needs to grind the pepper and a bit of salt.

I think I might be the most nervous I've been so far.

Michael today took a massive risk.

It was a beautiful tasting dish but it was presented really badly.

But it's not just that, it's all one, soft, mushy texture.

I would be gutted to go home at this stage.

I'd beat myself up for weeks,

tell myself that it was pointless entering

if you're not going to get to the final.

Right now, for me, honestly, there's two people here at risk.

One is Jack and one is Michael.

We can only take the best four into the final week.

Incredible week,

fantastic competition,

but, unfortunately, one of you has to leave us.

The person leaving us...

..is Michael.

Thank you very much for everything.

Good luck, everyone. Good luck.

Naturally, really disappointed to go home because I think

if I'd have executed that dish better today,

I might have been in with a shout.

Overall, I think I'll look back,

pleased that I entered, pretty proud of myself.

It's a great accomplishment.

I don't regret anything, really.

I'm definitely a better cook than when I started.

Congratulations. You four are through to the final week.

It's just incredible.

I'm in the final four, and I don't really believe it.

It feels absolutely amazing.

I am absolutely over the moon.

I'm really proud.

I feel like I've really achieved something.

It's absolutely fantastic.

I'm really, really, really happy that I'm here.

I can't believe that I'm here today. I feel incredibly fortunate,

and massively excited for the next couple of rounds.

Next week, it's the finals...

..and the competition is pushed to a completely different level.

Everyone's getting a little bit nervous now.

The pressure is on.

At the end of it,

the MasterChef Champion 2014 will be crowned.