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It's the MasterChef semifinals. | 0:00:02 | 0:00:05 | |
After five weeks of intense competition, | 0:00:06 | 0:00:09 | |
-only the best eight cooks remain. -My heart is beating faster already. | 0:00:09 | 0:00:15 | |
I am properly excited about these eight. | 0:00:15 | 0:00:19 | |
-It's superb. -Thanks, Gregg. | 0:00:19 | 0:00:22 | |
-It's a delicious, lovely, lovely thing. -That's you at your best. | 0:00:22 | 0:00:27 | |
That's good. | 0:00:27 | 0:00:28 | |
We've got a ton of ambition in here, John, | 0:00:29 | 0:00:32 | |
and no small amount of skill. | 0:00:32 | 0:00:34 | |
I could not prepare for how hard it's been in the last few rounds. | 0:00:35 | 0:00:40 | |
It's a lot harder than it looks. | 0:00:40 | 0:00:42 | |
It's so exciting to be in this competition, I can't tell you. | 0:00:42 | 0:00:45 | |
I'm having a ball. I'm having such a great time | 0:00:45 | 0:00:47 | |
and I really want to stay. | 0:00:47 | 0:00:48 | |
I'm really emotionally attached to this now and I want to do well. | 0:00:50 | 0:00:54 | |
The expectations are ever increasing. | 0:00:55 | 0:00:58 | |
It's getting tougher and tougher. | 0:00:58 | 0:01:00 | |
So, yeah, I just think, bring it on! | 0:01:00 | 0:01:02 | |
Let's do it. | 0:01:02 | 0:01:03 | |
Over the next week, | 0:01:05 | 0:01:07 | |
our semifinalists will face some of their most daunting challenges. | 0:01:07 | 0:01:12 | |
-Fire, fire, fire! -Aargh! | 0:01:12 | 0:01:15 | |
I hope that a drill, not one of our ovens! | 0:01:15 | 0:01:18 | |
I thought that was smashing. Proper restaurant-quality food. | 0:01:19 | 0:01:23 | |
These are serious cooks and, at this stage, | 0:01:24 | 0:01:26 | |
we should get some great food. | 0:01:26 | 0:01:29 | |
Every single one of these eight can win the competition. | 0:01:29 | 0:01:32 | |
I tell you what, there's going to be fireworks. | 0:01:32 | 0:01:35 | |
Welcome to the MasterChef semifinals. | 0:02:02 | 0:02:06 | |
This is an incredible achievement and you eight, | 0:02:07 | 0:02:11 | |
you should be very, very proud of yourselves. | 0:02:11 | 0:02:14 | |
This now is a MasterChef relay invention test. | 0:02:16 | 0:02:22 | |
Without knowing it, you've already put yourself into teams - | 0:02:22 | 0:02:25 | |
a red team and a blue team. | 0:02:25 | 0:02:27 | |
Could I ask you to get into your teams, please? | 0:02:27 | 0:02:30 | |
The rules are simple - | 0:02:38 | 0:02:40 | |
each team member will cook for 20 minutes | 0:02:40 | 0:02:43 | |
then it'll be a changeover. | 0:02:43 | 0:02:45 | |
There'll be no talking during that changeover, | 0:02:45 | 0:02:47 | |
you will only be able to leave visual clues. | 0:02:47 | 0:02:50 | |
We want you to choose a team leader. | 0:02:51 | 0:02:54 | |
That team leader will need to start the dish. | 0:02:54 | 0:02:57 | |
The blues have obviously decided. Reds? | 0:03:05 | 0:03:08 | |
-I'm not great at invention. -OK. Me. | 0:03:08 | 0:03:11 | |
Got a team leader? | 0:03:11 | 0:03:13 | |
Liz and Jane. Team leaders, please stay where you are. | 0:03:13 | 0:03:18 | |
-The remaining six of you, that way, please. -Good luck, Liz. -Good luck. | 0:03:18 | 0:03:22 | |
Please reveal your ingredients. | 0:03:26 | 0:03:28 | |
We want from you a main course showcasing a saddle of lamb, | 0:03:33 | 0:03:37 | |
we want a dessert showcasing pears | 0:03:37 | 0:03:40 | |
and using any of the ingredients you like from these benches behind us. | 0:03:40 | 0:03:44 | |
-There you go. You happy, ladies? -Mm-hm. | 0:03:45 | 0:03:47 | |
SHE GIGGLES | 0:03:47 | 0:03:50 | |
Your 20 minutes starts now. | 0:03:50 | 0:03:53 | |
Each contestant will have 20 minutes' | 0:03:58 | 0:04:00 | |
cooking time before handing over to their next team-mate. | 0:04:00 | 0:04:04 | |
This is going to be fun! | 0:04:08 | 0:04:09 | |
We all cook in a sort of like fairly similar way, | 0:04:11 | 0:04:14 | |
so I think we should be OK. | 0:04:14 | 0:04:15 | |
We all seem, yeah, classic, so if she sticks to classics, | 0:04:15 | 0:04:18 | |
we'll be OK cos we all do quite a lot of that sort of style. | 0:04:18 | 0:04:20 | |
Yeah. | 0:04:20 | 0:04:23 | |
It's exciting, it's good. | 0:04:23 | 0:04:25 | |
Interesting way to do things, really, isn't it? | 0:04:25 | 0:04:28 | |
I'm good at butchery normally | 0:04:34 | 0:04:36 | |
but I've never dealt with a complete rack of lamb, | 0:04:36 | 0:04:38 | |
so a complete piece of lamb, so I'm just doing my best to break it down. | 0:04:38 | 0:04:43 | |
So how do we get through that big bone? | 0:04:43 | 0:04:45 | |
I think Jane will do a cracking job. | 0:04:45 | 0:04:47 | |
She's, like, really focused, she's really good at prep work | 0:04:47 | 0:04:50 | |
and putting dishes together, | 0:04:50 | 0:04:51 | |
so I think she's a really good person to start the challenge off. | 0:04:51 | 0:04:54 | |
-What do you think about a relay? -Er... Interesting. | 0:04:59 | 0:05:03 | |
Hopefully, I can set something up | 0:05:03 | 0:05:05 | |
so that people can then develop a real strong dish from. | 0:05:05 | 0:05:08 | |
That's it, that's it. Tell me what dish you're starting. | 0:05:08 | 0:05:13 | |
I'd like them to just simply roast this with some garlic | 0:05:13 | 0:05:15 | |
and some herbs and do some beautiful veg with it, | 0:05:15 | 0:05:20 | |
-and I'm going to do a nice strong lamb stock. -And dessert? | 0:05:20 | 0:05:23 | |
Pear frangipane tart. | 0:05:23 | 0:05:25 | |
I tell you what, if they continue what you started, I'll be happy! | 0:05:25 | 0:05:28 | |
OK, so will I! | 0:05:28 | 0:05:29 | |
Jane's got some stock going | 0:05:33 | 0:05:35 | |
and she's cut out two pieces of lamb but, at the moment, | 0:05:35 | 0:05:39 | |
there's no indication of where that lamb dish is supposed to be going. | 0:05:39 | 0:05:43 | |
Jane is making her own pastry right now, so there's an obvious clue. | 0:05:44 | 0:05:47 | |
She's going to leave the pear, almonds and the pastry out, | 0:05:47 | 0:05:50 | |
hoping that they guess that's a pear frangipane tart. They could do. | 0:05:50 | 0:05:53 | |
-They could do. -Something's happening. I can't get this on. | 0:05:53 | 0:05:56 | |
You've had ten minutes, guys, | 0:06:02 | 0:06:04 | |
which means you're halfway through your shift. | 0:06:04 | 0:06:06 | |
I suppose my main job is trying to get a dish clearly defined so that | 0:06:08 | 0:06:13 | |
they can come in and pick up and not have too much to think about. | 0:06:13 | 0:06:15 | |
She's a really competent, really solid cook. | 0:06:18 | 0:06:21 | |
I don't think she's likely to do something really strange, as well. | 0:06:21 | 0:06:26 | |
-Let's hope... -It's what we need. -..that we can carry it on. | 0:06:26 | 0:06:28 | |
-Have you decided what you're going to do, Liz? -Yes. | 0:06:33 | 0:06:35 | |
Going to do some roasted lamb with Pommes Anna | 0:06:35 | 0:06:39 | |
and some roasted root veg | 0:06:39 | 0:06:42 | |
and a nice Madeira sauce. | 0:06:42 | 0:06:45 | |
And then I'm trying to pull together a pear tarte Tatin with | 0:06:45 | 0:06:49 | |
a little bit of star anise and cinnamon. | 0:06:49 | 0:06:52 | |
I'm sticking to fairly traditional kind of flavours and combinations, | 0:06:52 | 0:06:56 | |
so hopefully, they'll pick up on that by seeing the ingredients. | 0:06:56 | 0:07:00 | |
-Great. Frightening, isn't it? -Yeah! | 0:07:00 | 0:07:02 | |
This lamb dish - it can't be a home-cooked lamb dish. | 0:07:08 | 0:07:12 | |
It's got to be beautiful. | 0:07:12 | 0:07:14 | |
I love a pear tarte Tatin, | 0:07:14 | 0:07:15 | |
but this has to be a MasterChef semifinal pear Tatin. | 0:07:15 | 0:07:20 | |
I think going in the middle is going to be quite tough | 0:07:20 | 0:07:22 | |
because a lot of the work's going to have to get done in that time, | 0:07:22 | 0:07:25 | |
so I'm really going to have to concentrate on what Liz | 0:07:25 | 0:07:27 | |
has put out and try and work out what her plan is. | 0:07:27 | 0:07:31 | |
It's going to be an interesting experience. | 0:07:31 | 0:07:33 | |
You've got a minute until you change over. | 0:07:35 | 0:07:38 | |
So the first thing I'm going to do is check the oven, | 0:07:38 | 0:07:40 | |
check the fridge, taste the sauces. | 0:07:40 | 0:07:42 | |
Is this the fridge? | 0:07:42 | 0:07:44 | |
I'm quite happy cooking second, because if I go wrong, | 0:07:44 | 0:07:48 | |
then it's up to Annie and Billy to sort it out! | 0:07:48 | 0:07:52 | |
No pressure, guys(!) Sorry! | 0:07:52 | 0:07:53 | |
You've got ten seconds until you swap over. | 0:07:56 | 0:07:59 | |
Putting some more veg in there. | 0:07:59 | 0:08:00 | |
Good luck. You'll be all right. Go on. You're all right. Do it! Go on! | 0:08:03 | 0:08:07 | |
Good luck! Good luck! | 0:08:10 | 0:08:11 | |
Your 20 minutes is up. Swap. | 0:08:15 | 0:08:18 | |
Oh, gosh! | 0:08:35 | 0:08:36 | |
Done the pieces of lamb, got the Pommes Anna on, | 0:08:41 | 0:08:44 | |
I've left some vegetables out, but she's really, | 0:08:44 | 0:08:48 | |
really good at desserts, so I'd like her to make a pear tarte Tatin | 0:08:48 | 0:08:54 | |
cos that's one of her strengths. | 0:08:54 | 0:08:55 | |
I think she'll naturally want to pick that up. | 0:08:55 | 0:08:57 | |
That's what I'm hoping. | 0:08:57 | 0:08:59 | |
Jen, do you think you've worked out something? | 0:09:02 | 0:09:04 | |
So I think she's left me a tarte Tatin to do. | 0:09:04 | 0:09:07 | |
She left me puff pastry, sugar, | 0:09:07 | 0:09:09 | |
she wants a custard with it as well, looking at the cream and eggs. | 0:09:09 | 0:09:12 | |
Got a little dauphinoise and some roasted vegetables going on | 0:09:12 | 0:09:15 | |
in the oven, so yeah, I think she has left me in a good situation. | 0:09:15 | 0:09:18 | |
So you're going to concentrate on dessert? | 0:09:18 | 0:09:20 | |
I think that's what she's left me, | 0:09:20 | 0:09:21 | |
knowing that that's what I like doing. | 0:09:21 | 0:09:23 | |
If Jane can get that pear Tatin in the oven, | 0:09:26 | 0:09:27 | |
I tell you what, it's a good start. | 0:09:27 | 0:09:29 | |
There's a lot to do... | 0:09:31 | 0:09:32 | |
..if I'm going to try and get the custard started as well. | 0:09:33 | 0:09:36 | |
Yeah, pressed for time a little bit. | 0:09:36 | 0:09:39 | |
I did the best I could. | 0:09:42 | 0:09:43 | |
I butchered the meat and they've got that to use. | 0:09:43 | 0:09:45 | |
I set them up with the stock and I did the pastry, so hopefully, | 0:09:45 | 0:09:49 | |
I've got three great elements that they can now build a dish from. | 0:09:49 | 0:09:52 | |
I left a bit of pastry so she'll know that the pastry is in. | 0:09:55 | 0:09:58 | |
I'm hoping she'll know that the pastry... | 0:09:58 | 0:10:00 | |
I've made pastry and it's in the fridge! | 0:10:00 | 0:10:02 | |
Juanita, what do you see? | 0:10:05 | 0:10:06 | |
So, obviously, pear tart going on, frangipane tart, potentially, | 0:10:06 | 0:10:11 | |
beautiful lamb, she's got a beautiful stock going here. | 0:10:11 | 0:10:15 | |
So what do you think you're going to make now? | 0:10:15 | 0:10:17 | |
So I just want to get the tart blind-baked so that's ready | 0:10:17 | 0:10:20 | |
and then I think I'll leave Annie to do the frangipane | 0:10:20 | 0:10:22 | |
cos I know she's the dessert queen | 0:10:22 | 0:10:24 | |
and then I'm going to start working on the meat to get that in the oven. | 0:10:24 | 0:10:27 | |
But I think we need to have something else. | 0:10:27 | 0:10:29 | |
I can't see any potatoes or anything, | 0:10:29 | 0:10:31 | |
-so I'll probably grab some potatoes and get something going. -OK. | 0:10:31 | 0:10:34 | |
-So Annie can basically go anywhere she wants with the lamb? -Yes. | 0:10:34 | 0:10:37 | |
And let's hope that she knows she's supposed to make frangipane. | 0:10:37 | 0:10:40 | |
I'm sure she will. I know she was | 0:10:40 | 0:10:42 | |
making it this weekend, so I'm sure she'll smash it. | 0:10:42 | 0:10:44 | |
-So that's handy, isn't it? -It's very handy. | 0:10:44 | 0:10:47 | |
Juanita has cleverly picked up that that's a pear and frangipane tart. | 0:10:51 | 0:10:54 | |
She's now blind-baking the pastry. | 0:10:54 | 0:10:56 | |
The main course, the lamb, is still anybody's guess, but she is | 0:10:58 | 0:11:02 | |
getting some potatoes cooked, she is going to get some veg underway. | 0:11:02 | 0:11:07 | |
The dangers here are obvious. | 0:11:07 | 0:11:10 | |
Is there a clear indication where that | 0:11:10 | 0:11:12 | |
dish is going for the next person to follow on? | 0:11:12 | 0:11:14 | |
-How are you feeling, Jen? -Not bad. | 0:11:23 | 0:11:26 | |
I'm getting the custard on now, the tarte's in the oven, | 0:11:26 | 0:11:28 | |
so hopefully, we're going to have something good to give you. | 0:11:28 | 0:11:31 | |
Mm. I hope so. | 0:11:31 | 0:11:32 | |
How long would you think a piece of lamb like that would take to cook? | 0:11:38 | 0:11:42 | |
Um... I would say 20 minutes in the oven, potentially. | 0:11:42 | 0:11:47 | |
You want it nice and pink in the middle. | 0:11:47 | 0:11:49 | |
There's two people to go | 0:11:51 | 0:11:52 | |
and Juanita has already started cooking the lamb. | 0:11:52 | 0:11:57 | |
She's now burnt the top of the lamb in the frying pan. | 0:11:57 | 0:11:59 | |
She's placed herbs and anchovies in the lamb | 0:11:59 | 0:12:01 | |
and then she's put that in the oven. | 0:12:01 | 0:12:03 | |
-You've got one minute until relay. One minute. -That went so quickly. | 0:12:06 | 0:12:11 | |
I just hope Annie gets it and she's got enough time to do | 0:12:11 | 0:12:14 | |
the frangipane and get that in the oven, so hopefully OK. | 0:12:14 | 0:12:18 | |
-Oh, my God! This is so crazy! -We'll be fine. We'll be fine. | 0:12:21 | 0:12:25 | |
It's fine. | 0:12:25 | 0:12:26 | |
Probably going to come in and find just like an octopus, | 0:12:26 | 0:12:28 | |
-just like, bobbling in a pan or something! -Oh, God, don't say that! | 0:12:28 | 0:12:31 | |
Oh, my God! My worst nightmare. | 0:12:31 | 0:12:33 | |
You've got ten seconds till we swap. | 0:12:35 | 0:12:37 | |
Right, that's it. Swap. | 0:12:41 | 0:12:43 | |
-Did you do it? What did you do? -Tarte Tatin's in the oven. -Yes! | 0:13:01 | 0:13:04 | |
-The custard is made and on the hob. -Yes! I knew it! | 0:13:04 | 0:13:08 | |
What did you do? | 0:13:08 | 0:13:09 | |
-Oh, my God. That went so quickly! -I know, seriously. | 0:13:09 | 0:13:11 | |
-That sauce is amazing. -Is it good? -Yeah, yeah. | 0:13:11 | 0:13:13 | |
I'm so relieved it's over | 0:13:17 | 0:13:18 | |
and I spent most of my time just running around like | 0:13:18 | 0:13:20 | |
a headless chicken, looking shocked, | 0:13:20 | 0:13:22 | |
but hopefully, I've done OK. | 0:13:22 | 0:13:25 | |
I think she's got a lot to do, so hopefully, | 0:13:27 | 0:13:29 | |
she concentrates on the frangipane tart and checks the meat | 0:13:29 | 0:13:31 | |
and doesn't just leave the meat in there and overcook it. | 0:13:31 | 0:13:34 | |
What do you see, Annie? | 0:13:38 | 0:13:39 | |
I see carrots cooking, potatoes, | 0:13:39 | 0:13:42 | |
which I'm going to make a mash out of. | 0:13:42 | 0:13:44 | |
That's obviously going to be the sauce. | 0:13:44 | 0:13:46 | |
And something in the oven, which is lamb. | 0:13:46 | 0:13:48 | |
What do you see by way of pear? | 0:13:48 | 0:13:50 | |
Pear, almonds and a blind-baked bit of pastry, | 0:13:50 | 0:13:52 | |
so I'm going to make a quick frangipane. | 0:13:52 | 0:13:54 | |
And then, when the frangipane tart needs to go in, I'm going | 0:13:54 | 0:13:58 | |
to take the lamb out to cook. | 0:13:58 | 0:13:59 | |
I'm going to test it and see if it's ready. | 0:13:59 | 0:14:01 | |
-If that ambitious enough - lamb and mash? -I don't know. | 0:14:01 | 0:14:03 | |
I can't really think about that now. I'm going to run out of time. | 0:14:03 | 0:14:06 | |
-SHE LAUGHS -Hopefully. | 0:14:06 | 0:14:08 | |
Annie's contribution is focused on the continuation of the dessert | 0:14:15 | 0:14:20 | |
but I honestly wish somebody would step in there | 0:14:20 | 0:14:23 | |
and make this lamb a little more splendid. | 0:14:23 | 0:14:26 | |
I think I've left him in a good position, dessert-wise. | 0:14:29 | 0:14:31 | |
So now, Stuart's going to be needing to really make sure | 0:14:31 | 0:14:34 | |
the main's OK. | 0:14:34 | 0:14:35 | |
Stuart, from the array of things presently on your bench, | 0:14:37 | 0:14:40 | |
what can you deduce? | 0:14:40 | 0:14:41 | |
Think we've got a tarte Tatin in the oven, | 0:14:41 | 0:14:44 | |
I'm guessing with pears, we've got custard, | 0:14:44 | 0:14:46 | |
so that's fine, there's some potatoes in a little ring, | 0:14:46 | 0:14:49 | |
dauphinoise, garlic potatoes, something like that. | 0:14:49 | 0:14:51 | |
-So your job is now about this main course? -Yes, exactly. | 0:14:51 | 0:14:53 | |
Cos really, for the main course, all you've got is potatoes? | 0:14:53 | 0:14:56 | |
Yeah, exactly, so we need some veg, | 0:14:56 | 0:14:58 | |
need some sauce, need to cook the meat. | 0:14:58 | 0:14:59 | |
-Good. OK, are you happy? -Yeah, I'm quite pleased with that. | 0:14:59 | 0:15:03 | |
As far as Stuart is concerned, dessert's done, | 0:15:06 | 0:15:10 | |
so he's now going to make a sauce, which he's using the bones for, | 0:15:10 | 0:15:13 | |
and get the vegetables ready to go with the lamb. | 0:15:13 | 0:15:16 | |
The red team's jigsaw seems to be falling into place. | 0:15:16 | 0:15:19 | |
I think the tarte Tatin is just about to come out. | 0:15:21 | 0:15:23 | |
Yeah, I'm happy with where we're at. | 0:15:25 | 0:15:26 | |
You've got five minutes till we swap over, please. | 0:15:30 | 0:15:33 | |
Annie's taken the lamb out of the oven. She doesn't know how long it's been in there, | 0:15:35 | 0:15:39 | |
so she's prodding it to see what it's like inside. | 0:15:39 | 0:15:41 | |
That's good-looking. | 0:15:44 | 0:15:46 | |
Good luck, man. | 0:15:53 | 0:15:54 | |
Those are there. Lamb. | 0:15:56 | 0:15:59 | |
Right, OK. It's changeover time. | 0:15:59 | 0:16:02 | |
What on earth have we got going on here? | 0:16:11 | 0:16:15 | |
Oh, you guys are legends! | 0:16:15 | 0:16:16 | |
You guys are legends! | 0:16:16 | 0:16:18 | |
Bring it in, come on! | 0:16:18 | 0:16:19 | |
-Woo! -That was perfect, perfect choice of ingredients. | 0:16:19 | 0:16:22 | |
That was amazing. | 0:16:22 | 0:16:23 | |
I think that went really well. | 0:16:28 | 0:16:30 | |
Yeah, I think he needs to finish the veg, | 0:16:30 | 0:16:32 | |
taste everything, season everything, finish the sauce off nicely | 0:16:32 | 0:16:35 | |
and we know he does good presentation. | 0:16:35 | 0:16:37 | |
It's looking really great, I just want to make sure | 0:16:38 | 0:16:41 | |
I bring it together. | 0:16:41 | 0:16:43 | |
Right, so what else have they left me? | 0:16:43 | 0:16:44 | |
I have a certain amount of sympathy for Billy | 0:16:44 | 0:16:47 | |
as the last member of the team. | 0:16:47 | 0:16:49 | |
Right, where's the salt? | 0:16:49 | 0:16:50 | |
I mean, everything seems to have gone everywhere. | 0:16:50 | 0:16:53 | |
The blue team have left that bench for Billy | 0:16:53 | 0:16:55 | |
in a shocking mess. | 0:16:55 | 0:16:57 | |
In such a mess, there's not even a clean knife or spoon to use. | 0:16:57 | 0:17:00 | |
Absolute abomination. | 0:17:01 | 0:17:03 | |
Right, I suppose I better start doing something. | 0:17:04 | 0:17:07 | |
I'm just trying to think what. | 0:17:07 | 0:17:09 | |
This is the most nuts thing ever. | 0:17:09 | 0:17:11 | |
Yep. You look a little confused, my friend. | 0:17:11 | 0:17:13 | |
Yeah, a little confusing. | 0:17:13 | 0:17:16 | |
I think I know what's going on. | 0:17:16 | 0:17:17 | |
Looks like we've got lamb, mash potato with a jus | 0:17:17 | 0:17:20 | |
and some carrots | 0:17:20 | 0:17:21 | |
and we've got a tart of some description. | 0:17:21 | 0:17:24 | |
It looks like frangipane on the top. | 0:17:24 | 0:17:26 | |
Plans right now? | 0:17:26 | 0:17:27 | |
Plan is to make sure everything is cooked and seasoned well | 0:17:27 | 0:17:31 | |
and then a few little finishing touches, | 0:17:31 | 0:17:34 | |
-which I'm trying now. -Looks like it might be your finishing touch. | 0:17:34 | 0:17:37 | |
I know, mate. Might be the end of me. | 0:17:37 | 0:17:39 | |
There's also no knives or anything left. Um... | 0:17:39 | 0:17:43 | |
Right. That's over reduced. | 0:17:43 | 0:17:46 | |
Billy is running around in ever-decreasing, | 0:17:46 | 0:17:48 | |
more excitable circles. | 0:17:48 | 0:17:50 | |
He is really feeling the pressure and doesn't really know | 0:17:50 | 0:17:53 | |
how he's going to finish off the dishes. | 0:17:53 | 0:17:55 | |
-They've done a great job. -You think they've done a great job? | 0:18:06 | 0:18:09 | |
-Yeah, happy, really happy. -You can make this special, can you? | 0:18:09 | 0:18:12 | |
-I can make it look amazing, yeah. -Can you make it taste amazing? | 0:18:12 | 0:18:15 | |
Well, let's hope they've done half that job for me already. | 0:18:15 | 0:18:18 | |
I'm happy with the lamb, that's looking really nice. | 0:18:22 | 0:18:26 | |
Butter. | 0:18:26 | 0:18:27 | |
Jack's very, very happy indeed. | 0:18:28 | 0:18:30 | |
He wants to make sure the seasoning's right, | 0:18:30 | 0:18:32 | |
he wants to make sure they look beautiful | 0:18:32 | 0:18:34 | |
and that's what he's up to. | 0:18:34 | 0:18:35 | |
I tell you what, I'm watching what's going on here | 0:18:35 | 0:18:38 | |
and I'm really, really impressed. | 0:18:38 | 0:18:40 | |
It's not great. | 0:18:43 | 0:18:45 | |
I'm not sure this sauce is rescuable, that's the problem. | 0:18:46 | 0:18:49 | |
It's way too greasy. | 0:18:49 | 0:18:51 | |
Right, let's go and get some green as well. | 0:18:52 | 0:18:54 | |
Billy doesn't like the sauce. | 0:18:56 | 0:18:58 | |
I think it's impossible for him to add to that lamb dish, | 0:18:58 | 0:19:01 | |
save the sauce and finish that pear tart. | 0:19:01 | 0:19:04 | |
He's got to be realistic about the time he's got left. | 0:19:04 | 0:19:07 | |
I feel a bit sorry for him, but what he's got | 0:19:07 | 0:19:09 | |
is what he's got, he's going to have to play with it. | 0:19:09 | 0:19:12 | |
Did you put the lamb in? | 0:19:15 | 0:19:16 | |
Just before you came in, that was the last thing I did was put it in. | 0:19:16 | 0:19:19 | |
-So, if it's pink, it's fine. -OK, that's all right, then. | 0:19:19 | 0:19:21 | |
It was pink, it wasn't raw, it was pink. | 0:19:21 | 0:19:23 | |
-I cut the end off. -Beautiful. | 0:19:23 | 0:19:25 | |
Has that even been cooked? | 0:19:25 | 0:19:27 | |
He's panicking and he is now in danger of not getting two dishes up. | 0:19:29 | 0:19:33 | |
You have five minutes to bring together | 0:19:39 | 0:19:42 | |
all the work put in by your previous team members. | 0:19:42 | 0:19:45 | |
So excited to see what Jack's done. | 0:19:47 | 0:19:49 | |
I've got a massive amount of faith in him. | 0:19:49 | 0:19:51 | |
Everything he's done looks absolutely stunning, so... | 0:19:51 | 0:19:53 | |
-He's going to make it look great on the plate, definitely. -Yeah, yeah. | 0:19:53 | 0:19:56 | |
Right. | 0:19:56 | 0:19:58 | |
Take a breath, take a breath. | 0:20:04 | 0:20:06 | |
-Wasn't cooked enough, was it? -No. | 0:20:06 | 0:20:07 | |
It was not cooked enough... | 0:20:07 | 0:20:09 | |
at all. | 0:20:09 | 0:20:10 | |
I'm sorry, you've got two minutes. You're going to have to start | 0:20:13 | 0:20:15 | |
-putting it on a plate, I'm afraid. -All right, mate, I'm going. | 0:20:15 | 0:20:19 | |
Oh! | 0:20:24 | 0:20:25 | |
Time's up, stop. | 0:20:33 | 0:20:35 | |
Stop. | 0:20:35 | 0:20:36 | |
You all right? | 0:20:42 | 0:20:43 | |
Mate, there's literally no room here at all. | 0:20:43 | 0:20:46 | |
-How did you do? -Bit of a disaster. | 0:20:53 | 0:20:55 | |
-Oh, no. -No, Billy! | 0:20:55 | 0:20:57 | |
Oh, Billy, that's the disaster! | 0:20:57 | 0:20:58 | |
Did amazing, did amazingly. | 0:21:01 | 0:21:03 | |
Well done. | 0:21:03 | 0:21:05 | |
Come on, come here, man. | 0:21:05 | 0:21:07 | |
You guys left me nothing to do. | 0:21:07 | 0:21:09 | |
I just had to cut it up. | 0:21:09 | 0:21:10 | |
-Are you all right? -I said you look like a Jackson Pollock. | 0:21:12 | 0:21:14 | |
-Just a shaking mess. -Let's have a look. -Darling. | 0:21:14 | 0:21:17 | |
-Oh, wow. -Oh, that looks beautiful. | 0:21:17 | 0:21:18 | |
The lamb's way under... Well, it is under. | 0:21:18 | 0:21:21 | |
I thought it was ready. | 0:21:21 | 0:21:22 | |
I'm so stupid, man. | 0:21:22 | 0:21:24 | |
Oh, Billy, you traumatised man. | 0:21:24 | 0:21:26 | |
-Traumatised, yeah. -Oh, sausage, sorry! -Sorry. | 0:21:26 | 0:21:29 | |
Sorry. I feel really guilty now. | 0:21:29 | 0:21:32 | |
Oh, guys, well done, seriously. | 0:21:32 | 0:21:34 | |
Mate, that looks absolutely stunning. | 0:21:36 | 0:21:39 | |
I've got to say, as a team, you guys have done very, very well. | 0:21:42 | 0:21:44 | |
I'm really, really pleased. | 0:21:44 | 0:21:46 | |
I'm really impressed with this. | 0:21:46 | 0:21:48 | |
For their main course, the red team have served lamb loin, | 0:21:50 | 0:21:54 | |
with roasted carrots, braised shallots, | 0:21:54 | 0:21:57 | |
buttered chard, Pommes Anna and a red wine gravy. | 0:21:57 | 0:22:02 | |
Ooh, someone likes a bit of garlic. | 0:22:12 | 0:22:14 | |
I find that highly enjoyable. | 0:22:18 | 0:22:20 | |
Big, big flavours in there, I love the garlic and the thyme | 0:22:20 | 0:22:23 | |
in the potatoes, the lamb's cooked very, very nicely. | 0:22:23 | 0:22:25 | |
Sauce could be a little thicker, but it is starting to develop | 0:22:25 | 0:22:28 | |
a sweetness, which is absolutely lovely. | 0:22:28 | 0:22:30 | |
That's not a bad dish at all. | 0:22:30 | 0:22:33 | |
Good flavours on the lamb, it's really well seasoned, | 0:22:33 | 0:22:35 | |
your potatoes are soft. | 0:22:35 | 0:22:37 | |
The chard underneath adds a lovely freshness to it, | 0:22:37 | 0:22:39 | |
your sauce is tasty. | 0:22:39 | 0:22:41 | |
I think, for an invention test, good. | 0:22:41 | 0:22:44 | |
The red team's dessert is a pear tarte Tatin with custard. | 0:22:46 | 0:22:52 | |
I'd much rather just see a slice of pie with a crust outside. | 0:22:52 | 0:22:56 | |
I love the pears on the pastry | 0:23:05 | 0:23:08 | |
and the caramel, going so far that it's gone | 0:23:08 | 0:23:11 | |
sweet and bitter. I think that's a beautiful, beautiful flavour. | 0:23:11 | 0:23:14 | |
The custard is a lovely texture to have with it, | 0:23:14 | 0:23:16 | |
but it lacks flavour because it's got no vanilla. | 0:23:16 | 0:23:19 | |
Your custard does lack vanilla, | 0:23:19 | 0:23:21 | |
but I love the rich creaminess of it. | 0:23:21 | 0:23:23 | |
I think it's really, really good, | 0:23:23 | 0:23:24 | |
and all the spice you've got in that tarte Tatin, it's lovely. | 0:23:24 | 0:23:28 | |
I would have liked a bit of texture. | 0:23:28 | 0:23:29 | |
You cut the crispy edge off the tarte and that's the best bit! | 0:23:29 | 0:23:33 | |
But, yeah, for a relay, I think you've done pretty well. | 0:23:33 | 0:23:37 | |
(I think, given the time we had... | 0:23:39 | 0:23:42 | |
(I think it's a good job. | 0:23:42 | 0:23:43 | |
(Well done, well done.) | 0:23:43 | 0:23:45 | |
The blue team has cooked loin of lamb | 0:23:49 | 0:23:52 | |
and sauteed lamb kidney with mashed potato, carrots, | 0:23:52 | 0:23:57 | |
crispy shallot rings and a lamb and Madeira jus. | 0:23:57 | 0:24:01 | |
I think this looks shocking. | 0:24:03 | 0:24:05 | |
Yeah. | 0:24:05 | 0:24:06 | |
What this shows is just that there was just no clear plan at all | 0:24:06 | 0:24:10 | |
-from the start. -OK. | 0:24:10 | 0:24:13 | |
This fat is really quite disturbing. | 0:24:13 | 0:24:16 | |
Yeah. | 0:24:16 | 0:24:17 | |
We've got nice mashed potato, with a crispy shallot, and we've got | 0:24:23 | 0:24:27 | |
a jus that's beginning to take on flavour, but it is greasy. | 0:24:27 | 0:24:31 | |
What we have here, unfortunately, is raw lamb and raw kidney. | 0:24:33 | 0:24:37 | |
It's awful. | 0:24:39 | 0:24:40 | |
I know. | 0:24:40 | 0:24:42 | |
We've got big issues here. | 0:24:42 | 0:24:44 | |
The lamb's not cooked, | 0:24:44 | 0:24:46 | |
carrots aren't cooked all the way through, | 0:24:46 | 0:24:48 | |
kidney is raw. | 0:24:48 | 0:24:50 | |
There HAS to be a clear plan. | 0:24:51 | 0:24:53 | |
For dessert, the blue team's served a frangipane tart topped with | 0:24:58 | 0:25:03 | |
sliced pear, whipped cream and an almond brittle powder. | 0:25:03 | 0:25:07 | |
What I've got is a demonly good frangipane with cream | 0:25:20 | 0:25:24 | |
and cinnamon and, unfortunately, just a sliver of pear. | 0:25:24 | 0:25:28 | |
If it had pear in it, it would be delicious. | 0:25:28 | 0:25:30 | |
As it is, it's getting a little thick and sticky. | 0:25:30 | 0:25:33 | |
That should be a pear and frangipane tart rather than frangipane tart. | 0:25:33 | 0:25:37 | |
The pastry's not baked enough. | 0:25:37 | 0:25:39 | |
The only thing that's saving the flavour of the frangipane, | 0:25:39 | 0:25:42 | |
for me, is the ground-up almonds. | 0:25:42 | 0:25:43 | |
If you work in a mess, | 0:25:43 | 0:25:45 | |
your food's going to be a mess. | 0:25:45 | 0:25:47 | |
And the proof there is in the main course AND the pudding. | 0:25:47 | 0:25:50 | |
I know. | 0:25:50 | 0:25:51 | |
I'm sorry. | 0:25:55 | 0:25:57 | |
It was fine. No, no, no, don't. | 0:25:57 | 0:25:59 | |
We've all made mistakes, we've all made mistakes. | 0:25:59 | 0:26:02 | |
Don't be silly. | 0:26:02 | 0:26:03 | |
No-one goes home at this stage. | 0:26:07 | 0:26:08 | |
What we want from you is to have learnt from this. | 0:26:08 | 0:26:12 | |
Even if you want to go home, you can't go home! | 0:26:12 | 0:26:15 | |
Thank you very much, we'll see you for the next one really soon. | 0:26:17 | 0:26:20 | |
-Well done, team. -Well done, everyone. -Good start. | 0:26:29 | 0:26:33 | |
That could have gone a lot worse. | 0:26:33 | 0:26:35 | |
A lot, a lot worse. | 0:26:35 | 0:26:37 | |
-We couldn't have got much worse, could we? -We could have done! | 0:26:37 | 0:26:40 | |
It could have gone much worse, it could have been uncooked. | 0:26:40 | 0:26:43 | |
It could have been a lot worse. | 0:26:43 | 0:26:45 | |
We're much better cooks than that, we can do a lot better. | 0:26:45 | 0:26:49 | |
I'm not at all concerned by the slip-ups here today. | 0:26:50 | 0:26:52 | |
You know why? Because we put this task up here so they'd learn from it | 0:26:52 | 0:26:55 | |
and I can guarantee they've learnt from it. | 0:26:55 | 0:26:58 | |
The red team, they did very, very well indeed. | 0:26:58 | 0:27:01 | |
I think the way the red team positioned themselves in the relay, | 0:27:01 | 0:27:04 | |
each playing to each other's strengths. | 0:27:04 | 0:27:06 | |
It was very, very well done indeed. | 0:27:06 | 0:27:08 | |
I think, considering we didn't get to speak to one another at all, | 0:27:08 | 0:27:12 | |
we did fantastically well. | 0:27:12 | 0:27:14 | |
I tell you what, I... | 0:27:14 | 0:27:15 | |
That was a shocking display from blue team. | 0:27:15 | 0:27:18 | |
Nobody had an overall view of how these two dishes were | 0:27:18 | 0:27:21 | |
going to come out | 0:27:21 | 0:27:22 | |
until poor Billy came in, already up to his neck in mess | 0:27:22 | 0:27:26 | |
and had to rescue two part-made dishes. | 0:27:26 | 0:27:29 | |
Shocking display. | 0:27:29 | 0:27:31 | |
Obviously very disappointed with what we produced | 0:27:31 | 0:27:34 | |
and put up for them. | 0:27:34 | 0:27:36 | |
I'm sure if we did that again, we'd produce something of a much | 0:27:36 | 0:27:38 | |
higher quality. | 0:27:38 | 0:27:40 | |
The guys from the blue team, I think are going to pick themselves up. | 0:27:40 | 0:27:43 | |
They're going to have to, because what comes up next is huge. | 0:27:43 | 0:27:47 | |
Tomorrow night the semifinals continue | 0:27:53 | 0:27:57 | |
and the team challenge escalates. | 0:27:57 | 0:28:00 | |
Up against it, to say the least. | 0:28:00 | 0:28:02 | |
-Whoa, whoa, whoa! -Ah! | 0:28:02 | 0:28:03 | |
But it's sink or swim... | 0:28:03 | 0:28:05 | |
Woo! | 0:28:05 | 0:28:06 | |
Argh! | 0:28:06 | 0:28:07 | |
..as one more amateur will be leaving the competition. | 0:28:07 | 0:28:10 | |
Well done. | 0:28:13 | 0:28:15 | |
It makes the whole dish special. | 0:28:15 | 0:28:16 |