Episode 18 MasterChef


Episode 18

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Transcript


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It's the MasterChef semifinals.

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After five weeks of intense competition,

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-only the best eight cooks remain.

-My heart is beating faster already.

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I am properly excited about these eight.

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-It's superb.

-Thanks, Gregg.

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-It's a delicious, lovely, lovely thing.

-That's you at your best.

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That's good.

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We've got a ton of ambition in here, John,

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and no small amount of skill.

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I could not prepare for how hard it's been in the last few rounds.

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It's a lot harder than it looks.

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It's so exciting to be in this competition, I can't tell you.

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I'm having a ball. I'm having such a great time

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and I really want to stay.

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I'm really emotionally attached to this now and I want to do well.

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The expectations are ever increasing.

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It's getting tougher and tougher.

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So, yeah, I just think, bring it on!

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Let's do it.

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Over the next week,

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our semifinalists will face some of their most daunting challenges.

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-Fire, fire, fire!

-Aargh!

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I hope that a drill, not one of our ovens!

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I thought that was smashing. Proper restaurant-quality food.

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These are serious cooks and, at this stage,

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we should get some great food.

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Every single one of these eight can win the competition.

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I tell you what, there's going to be fireworks.

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Welcome to the MasterChef semifinals.

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This is an incredible achievement and you eight,

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you should be very, very proud of yourselves.

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This now is a MasterChef relay invention test.

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Without knowing it, you've already put yourself into teams -

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a red team and a blue team.

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Could I ask you to get into your teams, please?

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The rules are simple -

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each team member will cook for 20 minutes

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then it'll be a changeover.

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There'll be no talking during that changeover,

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you will only be able to leave visual clues.

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We want you to choose a team leader.

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That team leader will need to start the dish.

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The blues have obviously decided. Reds?

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-I'm not great at invention.

-OK. Me.

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Got a team leader?

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Liz and Jane. Team leaders, please stay where you are.

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-The remaining six of you, that way, please.

-Good luck, Liz.

-Good luck.

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Please reveal your ingredients.

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We want from you a main course showcasing a saddle of lamb,

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we want a dessert showcasing pears

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and using any of the ingredients you like from these benches behind us.

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-There you go. You happy, ladies?

-Mm-hm.

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SHE GIGGLES

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Your 20 minutes starts now.

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Each contestant will have 20 minutes'

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cooking time before handing over to their next team-mate.

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This is going to be fun!

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We all cook in a sort of like fairly similar way,

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so I think we should be OK.

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We all seem, yeah, classic, so if she sticks to classics,

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we'll be OK cos we all do quite a lot of that sort of style.

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Yeah.

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It's exciting, it's good.

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Interesting way to do things, really, isn't it?

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I'm good at butchery normally

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but I've never dealt with a complete rack of lamb,

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so a complete piece of lamb, so I'm just doing my best to break it down.

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So how do we get through that big bone?

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I think Jane will do a cracking job.

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She's, like, really focused, she's really good at prep work

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and putting dishes together,

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so I think she's a really good person to start the challenge off.

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-What do you think about a relay?

-Er... Interesting.

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Hopefully, I can set something up

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so that people can then develop a real strong dish from.

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That's it, that's it. Tell me what dish you're starting.

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I'd like them to just simply roast this with some garlic

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and some herbs and do some beautiful veg with it,

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-and I'm going to do a nice strong lamb stock.

-And dessert?

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Pear frangipane tart.

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I tell you what, if they continue what you started, I'll be happy!

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OK, so will I!

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Jane's got some stock going

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and she's cut out two pieces of lamb but, at the moment,

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there's no indication of where that lamb dish is supposed to be going.

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Jane is making her own pastry right now, so there's an obvious clue.

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She's going to leave the pear, almonds and the pastry out,

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hoping that they guess that's a pear frangipane tart. They could do.

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-They could do.

-Something's happening. I can't get this on.

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You've had ten minutes, guys,

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which means you're halfway through your shift.

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I suppose my main job is trying to get a dish clearly defined so that

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they can come in and pick up and not have too much to think about.

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She's a really competent, really solid cook.

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I don't think she's likely to do something really strange, as well.

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-Let's hope...

-It's what we need.

-..that we can carry it on.

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-Have you decided what you're going to do, Liz?

-Yes.

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Going to do some roasted lamb with Pommes Anna

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and some roasted root veg

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and a nice Madeira sauce.

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And then I'm trying to pull together a pear tarte Tatin with

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a little bit of star anise and cinnamon.

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I'm sticking to fairly traditional kind of flavours and combinations,

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so hopefully, they'll pick up on that by seeing the ingredients.

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-Great. Frightening, isn't it?

-Yeah!

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This lamb dish - it can't be a home-cooked lamb dish.

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It's got to be beautiful.

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I love a pear tarte Tatin,

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but this has to be a MasterChef semifinal pear Tatin.

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I think going in the middle is going to be quite tough

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because a lot of the work's going to have to get done in that time,

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so I'm really going to have to concentrate on what Liz

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has put out and try and work out what her plan is.

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It's going to be an interesting experience.

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You've got a minute until you change over.

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So the first thing I'm going to do is check the oven,

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check the fridge, taste the sauces.

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Is this the fridge?

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I'm quite happy cooking second, because if I go wrong,

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then it's up to Annie and Billy to sort it out!

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No pressure, guys(!) Sorry!

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You've got ten seconds until you swap over.

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Putting some more veg in there.

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Good luck. You'll be all right. Go on. You're all right. Do it! Go on!

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Good luck! Good luck!

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Your 20 minutes is up. Swap.

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Oh, gosh!

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Done the pieces of lamb, got the Pommes Anna on,

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I've left some vegetables out, but she's really,

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really good at desserts, so I'd like her to make a pear tarte Tatin

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cos that's one of her strengths.

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I think she'll naturally want to pick that up.

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That's what I'm hoping.

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Jen, do you think you've worked out something?

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So I think she's left me a tarte Tatin to do.

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She left me puff pastry, sugar,

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she wants a custard with it as well, looking at the cream and eggs.

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Got a little dauphinoise and some roasted vegetables going on

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in the oven, so yeah, I think she has left me in a good situation.

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So you're going to concentrate on dessert?

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I think that's what she's left me,

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knowing that that's what I like doing.

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If Jane can get that pear Tatin in the oven,

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I tell you what, it's a good start.

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There's a lot to do...

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..if I'm going to try and get the custard started as well.

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Yeah, pressed for time a little bit.

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I did the best I could.

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I butchered the meat and they've got that to use.

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I set them up with the stock and I did the pastry, so hopefully,

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I've got three great elements that they can now build a dish from.

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I left a bit of pastry so she'll know that the pastry is in.

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I'm hoping she'll know that the pastry...

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I've made pastry and it's in the fridge!

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Juanita, what do you see?

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So, obviously, pear tart going on, frangipane tart, potentially,

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beautiful lamb, she's got a beautiful stock going here.

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So what do you think you're going to make now?

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So I just want to get the tart blind-baked so that's ready

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and then I think I'll leave Annie to do the frangipane

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cos I know she's the dessert queen

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and then I'm going to start working on the meat to get that in the oven.

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But I think we need to have something else.

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I can't see any potatoes or anything,

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-so I'll probably grab some potatoes and get something going.

-OK.

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-So Annie can basically go anywhere she wants with the lamb?

-Yes.

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And let's hope that she knows she's supposed to make frangipane.

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I'm sure she will. I know she was

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making it this weekend, so I'm sure she'll smash it.

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-So that's handy, isn't it?

-It's very handy.

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Juanita has cleverly picked up that that's a pear and frangipane tart.

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She's now blind-baking the pastry.

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The main course, the lamb, is still anybody's guess, but she is

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getting some potatoes cooked, she is going to get some veg underway.

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The dangers here are obvious.

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Is there a clear indication where that

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dish is going for the next person to follow on?

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-How are you feeling, Jen?

-Not bad.

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I'm getting the custard on now, the tarte's in the oven,

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so hopefully, we're going to have something good to give you.

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Mm. I hope so.

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How long would you think a piece of lamb like that would take to cook?

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Um... I would say 20 minutes in the oven, potentially.

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You want it nice and pink in the middle.

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There's two people to go

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and Juanita has already started cooking the lamb.

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She's now burnt the top of the lamb in the frying pan.

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She's placed herbs and anchovies in the lamb

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and then she's put that in the oven.

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-You've got one minute until relay. One minute.

-That went so quickly.

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I just hope Annie gets it and she's got enough time to do

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the frangipane and get that in the oven, so hopefully OK.

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-Oh, my God! This is so crazy!

-We'll be fine. We'll be fine.

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It's fine.

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Probably going to come in and find just like an octopus,

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-just like, bobbling in a pan or something!

-Oh, God, don't say that!

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Oh, my God! My worst nightmare.

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You've got ten seconds till we swap.

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Right, that's it. Swap.

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-Did you do it? What did you do?

-Tarte Tatin's in the oven.

-Yes!

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-The custard is made and on the hob.

-Yes! I knew it!

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What did you do?

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-Oh, my God. That went so quickly!

-I know, seriously.

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-That sauce is amazing.

-Is it good?

-Yeah, yeah.

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I'm so relieved it's over

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and I spent most of my time just running around like

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a headless chicken, looking shocked,

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but hopefully, I've done OK.

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I think she's got a lot to do, so hopefully,

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she concentrates on the frangipane tart and checks the meat

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and doesn't just leave the meat in there and overcook it.

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What do you see, Annie?

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I see carrots cooking, potatoes,

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which I'm going to make a mash out of.

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That's obviously going to be the sauce.

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And something in the oven, which is lamb.

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What do you see by way of pear?

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Pear, almonds and a blind-baked bit of pastry,

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so I'm going to make a quick frangipane.

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And then, when the frangipane tart needs to go in, I'm going

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to take the lamb out to cook.

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I'm going to test it and see if it's ready.

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-If that ambitious enough - lamb and mash?

-I don't know.

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I can't really think about that now. I'm going to run out of time.

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-SHE LAUGHS

-Hopefully.

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Annie's contribution is focused on the continuation of the dessert

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but I honestly wish somebody would step in there

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and make this lamb a little more splendid.

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I think I've left him in a good position, dessert-wise.

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So now, Stuart's going to be needing to really make sure

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the main's OK.

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Stuart, from the array of things presently on your bench,

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what can you deduce?

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Think we've got a tarte Tatin in the oven,

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I'm guessing with pears, we've got custard,

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so that's fine, there's some potatoes in a little ring,

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dauphinoise, garlic potatoes, something like that.

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-So your job is now about this main course?

-Yes, exactly.

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Cos really, for the main course, all you've got is potatoes?

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Yeah, exactly, so we need some veg,

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need some sauce, need to cook the meat.

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-Good. OK, are you happy?

-Yeah, I'm quite pleased with that.

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As far as Stuart is concerned, dessert's done,

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so he's now going to make a sauce, which he's using the bones for,

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and get the vegetables ready to go with the lamb.

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The red team's jigsaw seems to be falling into place.

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I think the tarte Tatin is just about to come out.

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Yeah, I'm happy with where we're at.

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You've got five minutes till we swap over, please.

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Annie's taken the lamb out of the oven. She doesn't know how long it's been in there,

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so she's prodding it to see what it's like inside.

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That's good-looking.

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Good luck, man.

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Those are there. Lamb.

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Right, OK. It's changeover time.

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What on earth have we got going on here?

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Oh, you guys are legends!

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You guys are legends!

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Bring it in, come on!

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-Woo!

-That was perfect, perfect choice of ingredients.

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That was amazing.

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I think that went really well.

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Yeah, I think he needs to finish the veg,

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taste everything, season everything, finish the sauce off nicely

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and we know he does good presentation.

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It's looking really great, I just want to make sure

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I bring it together.

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Right, so what else have they left me?

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I have a certain amount of sympathy for Billy

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as the last member of the team.

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Right, where's the salt?

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I mean, everything seems to have gone everywhere.

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The blue team have left that bench for Billy

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in a shocking mess.

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In such a mess, there's not even a clean knife or spoon to use.

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Absolute abomination.

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Right, I suppose I better start doing something.

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I'm just trying to think what.

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This is the most nuts thing ever.

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Yep. You look a little confused, my friend.

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Yeah, a little confusing.

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I think I know what's going on.

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Looks like we've got lamb, mash potato with a jus

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and some carrots

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and we've got a tart of some description.

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It looks like frangipane on the top.

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Plans right now?

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Plan is to make sure everything is cooked and seasoned well

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and then a few little finishing touches,

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-which I'm trying now.

-Looks like it might be your finishing touch.

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I know, mate. Might be the end of me.

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There's also no knives or anything left. Um...

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Right. That's over reduced.

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Billy is running around in ever-decreasing,

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more excitable circles.

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He is really feeling the pressure and doesn't really know

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how he's going to finish off the dishes.

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-They've done a great job.

-You think they've done a great job?

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-Yeah, happy, really happy.

-You can make this special, can you?

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-I can make it look amazing, yeah.

-Can you make it taste amazing?

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Well, let's hope they've done half that job for me already.

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I'm happy with the lamb, that's looking really nice.

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Butter.

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Jack's very, very happy indeed.

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He wants to make sure the seasoning's right,

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he wants to make sure they look beautiful

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and that's what he's up to.

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I tell you what, I'm watching what's going on here

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and I'm really, really impressed.

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It's not great.

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I'm not sure this sauce is rescuable, that's the problem.

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It's way too greasy.

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Right, let's go and get some green as well.

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Billy doesn't like the sauce.

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I think it's impossible for him to add to that lamb dish,

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save the sauce and finish that pear tart.

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He's got to be realistic about the time he's got left.

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I feel a bit sorry for him, but what he's got

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is what he's got, he's going to have to play with it.

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Did you put the lamb in?

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Just before you came in, that was the last thing I did was put it in.

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-So, if it's pink, it's fine.

-OK, that's all right, then.

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It was pink, it wasn't raw, it was pink.

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-I cut the end off.

-Beautiful.

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Has that even been cooked?

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He's panicking and he is now in danger of not getting two dishes up.

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You have five minutes to bring together

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all the work put in by your previous team members.

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So excited to see what Jack's done.

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I've got a massive amount of faith in him.

0:19:490:19:51

Everything he's done looks absolutely stunning, so...

0:19:510:19:53

-He's going to make it look great on the plate, definitely.

-Yeah, yeah.

0:19:530:19:56

Right.

0:19:560:19:58

Take a breath, take a breath.

0:20:040:20:06

-Wasn't cooked enough, was it?

-No.

0:20:060:20:07

It was not cooked enough...

0:20:070:20:09

at all.

0:20:090:20:10

I'm sorry, you've got two minutes. You're going to have to start

0:20:130:20:15

-putting it on a plate, I'm afraid.

-All right, mate, I'm going.

0:20:150:20:19

Oh!

0:20:240:20:25

Time's up, stop.

0:20:330:20:35

Stop.

0:20:350:20:36

You all right?

0:20:420:20:43

Mate, there's literally no room here at all.

0:20:430:20:46

-How did you do?

-Bit of a disaster.

0:20:530:20:55

-Oh, no.

-No, Billy!

0:20:550:20:57

Oh, Billy, that's the disaster!

0:20:570:20:58

Did amazing, did amazingly.

0:21:010:21:03

Well done.

0:21:030:21:05

Come on, come here, man.

0:21:050:21:07

You guys left me nothing to do.

0:21:070:21:09

I just had to cut it up.

0:21:090:21:10

-Are you all right?

-I said you look like a Jackson Pollock.

0:21:120:21:14

-Just a shaking mess.

-Let's have a look.

-Darling.

0:21:140:21:17

-Oh, wow.

-Oh, that looks beautiful.

0:21:170:21:18

The lamb's way under... Well, it is under.

0:21:180:21:21

I thought it was ready.

0:21:210:21:22

I'm so stupid, man.

0:21:220:21:24

Oh, Billy, you traumatised man.

0:21:240:21:26

-Traumatised, yeah.

-Oh, sausage, sorry!

-Sorry.

0:21:260:21:29

Sorry. I feel really guilty now.

0:21:290:21:32

Oh, guys, well done, seriously.

0:21:320:21:34

Mate, that looks absolutely stunning.

0:21:360:21:39

I've got to say, as a team, you guys have done very, very well.

0:21:420:21:44

I'm really, really pleased.

0:21:440:21:46

I'm really impressed with this.

0:21:460:21:48

For their main course, the red team have served lamb loin,

0:21:500:21:54

with roasted carrots, braised shallots,

0:21:540:21:57

buttered chard, Pommes Anna and a red wine gravy.

0:21:570:22:02

Ooh, someone likes a bit of garlic.

0:22:120:22:14

I find that highly enjoyable.

0:22:180:22:20

Big, big flavours in there, I love the garlic and the thyme

0:22:200:22:23

in the potatoes, the lamb's cooked very, very nicely.

0:22:230:22:25

Sauce could be a little thicker, but it is starting to develop

0:22:250:22:28

a sweetness, which is absolutely lovely.

0:22:280:22:30

That's not a bad dish at all.

0:22:300:22:33

Good flavours on the lamb, it's really well seasoned,

0:22:330:22:35

your potatoes are soft.

0:22:350:22:37

The chard underneath adds a lovely freshness to it,

0:22:370:22:39

your sauce is tasty.

0:22:390:22:41

I think, for an invention test, good.

0:22:410:22:44

The red team's dessert is a pear tarte Tatin with custard.

0:22:460:22:52

I'd much rather just see a slice of pie with a crust outside.

0:22:520:22:56

I love the pears on the pastry

0:23:050:23:08

and the caramel, going so far that it's gone

0:23:080:23:11

sweet and bitter. I think that's a beautiful, beautiful flavour.

0:23:110:23:14

The custard is a lovely texture to have with it,

0:23:140:23:16

but it lacks flavour because it's got no vanilla.

0:23:160:23:19

Your custard does lack vanilla,

0:23:190:23:21

but I love the rich creaminess of it.

0:23:210:23:23

I think it's really, really good,

0:23:230:23:24

and all the spice you've got in that tarte Tatin, it's lovely.

0:23:240:23:28

I would have liked a bit of texture.

0:23:280:23:29

You cut the crispy edge off the tarte and that's the best bit!

0:23:290:23:33

But, yeah, for a relay, I think you've done pretty well.

0:23:330:23:37

(I think, given the time we had...

0:23:390:23:42

(I think it's a good job.

0:23:420:23:43

(Well done, well done.)

0:23:430:23:45

The blue team has cooked loin of lamb

0:23:490:23:52

and sauteed lamb kidney with mashed potato, carrots,

0:23:520:23:57

crispy shallot rings and a lamb and Madeira jus.

0:23:570:24:01

I think this looks shocking.

0:24:030:24:05

Yeah.

0:24:050:24:06

What this shows is just that there was just no clear plan at all

0:24:060:24:10

-from the start.

-OK.

0:24:100:24:13

This fat is really quite disturbing.

0:24:130:24:16

Yeah.

0:24:160:24:17

We've got nice mashed potato, with a crispy shallot, and we've got

0:24:230:24:27

a jus that's beginning to take on flavour, but it is greasy.

0:24:270:24:31

What we have here, unfortunately, is raw lamb and raw kidney.

0:24:330:24:37

It's awful.

0:24:390:24:40

I know.

0:24:400:24:42

We've got big issues here.

0:24:420:24:44

The lamb's not cooked,

0:24:440:24:46

carrots aren't cooked all the way through,

0:24:460:24:48

kidney is raw.

0:24:480:24:50

There HAS to be a clear plan.

0:24:510:24:53

For dessert, the blue team's served a frangipane tart topped with

0:24:580:25:03

sliced pear, whipped cream and an almond brittle powder.

0:25:030:25:07

What I've got is a demonly good frangipane with cream

0:25:200:25:24

and cinnamon and, unfortunately, just a sliver of pear.

0:25:240:25:28

If it had pear in it, it would be delicious.

0:25:280:25:30

As it is, it's getting a little thick and sticky.

0:25:300:25:33

That should be a pear and frangipane tart rather than frangipane tart.

0:25:330:25:37

The pastry's not baked enough.

0:25:370:25:39

The only thing that's saving the flavour of the frangipane,

0:25:390:25:42

for me, is the ground-up almonds.

0:25:420:25:43

If you work in a mess,

0:25:430:25:45

your food's going to be a mess.

0:25:450:25:47

And the proof there is in the main course AND the pudding.

0:25:470:25:50

I know.

0:25:500:25:51

I'm sorry.

0:25:550:25:57

It was fine. No, no, no, don't.

0:25:570:25:59

We've all made mistakes, we've all made mistakes.

0:25:590:26:02

Don't be silly.

0:26:020:26:03

No-one goes home at this stage.

0:26:070:26:08

What we want from you is to have learnt from this.

0:26:080:26:12

Even if you want to go home, you can't go home!

0:26:120:26:15

Thank you very much, we'll see you for the next one really soon.

0:26:170:26:20

-Well done, team.

-Well done, everyone.

-Good start.

0:26:290:26:33

That could have gone a lot worse.

0:26:330:26:35

A lot, a lot worse.

0:26:350:26:37

-We couldn't have got much worse, could we?

-We could have done!

0:26:370:26:40

It could have gone much worse, it could have been uncooked.

0:26:400:26:43

It could have been a lot worse.

0:26:430:26:45

We're much better cooks than that, we can do a lot better.

0:26:450:26:49

I'm not at all concerned by the slip-ups here today.

0:26:500:26:52

You know why? Because we put this task up here so they'd learn from it

0:26:520:26:55

and I can guarantee they've learnt from it.

0:26:550:26:58

The red team, they did very, very well indeed.

0:26:580:27:01

I think the way the red team positioned themselves in the relay,

0:27:010:27:04

each playing to each other's strengths.

0:27:040:27:06

It was very, very well done indeed.

0:27:060:27:08

I think, considering we didn't get to speak to one another at all,

0:27:080:27:12

we did fantastically well.

0:27:120:27:14

I tell you what, I...

0:27:140:27:15

That was a shocking display from blue team.

0:27:150:27:18

Nobody had an overall view of how these two dishes were

0:27:180:27:21

going to come out

0:27:210:27:22

until poor Billy came in, already up to his neck in mess

0:27:220:27:26

and had to rescue two part-made dishes.

0:27:260:27:29

Shocking display.

0:27:290:27:31

Obviously very disappointed with what we produced

0:27:310:27:34

and put up for them.

0:27:340:27:36

I'm sure if we did that again, we'd produce something of a much

0:27:360:27:38

higher quality.

0:27:380:27:40

The guys from the blue team, I think are going to pick themselves up.

0:27:400:27:43

They're going to have to, because what comes up next is huge.

0:27:430:27:47

Tomorrow night the semifinals continue

0:27:530:27:57

and the team challenge escalates.

0:27:570:28:00

Up against it, to say the least.

0:28:000:28:02

-Whoa, whoa, whoa!

-Ah!

0:28:020:28:03

But it's sink or swim...

0:28:030:28:05

Woo!

0:28:050:28:06

Argh!

0:28:060:28:07

..as one more amateur will be leaving the competition.

0:28:070:28:10

Well done.

0:28:130:28:15

It makes the whole dish special.

0:28:150:28:16

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