Episode 15 MasterChef


Episode 15

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It's Knockout Week on MasterChef.

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Last time, Leanne and Lindsey went home,

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leaving just the strongest 12 cooks.

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Now, they've been split into two groups

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and, tonight, the first six are back.

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First...

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How long?

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30 seconds, Chef.

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..they'll face the intense pressure of a professional kitchen...

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Did I say pour from a pan?

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No, you didn't, Chef.

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-I didn't, I said use a spoon, didn't I?

-Yes.

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..before cooking for one of Britain's most renowned chefs.

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I've got to take my hat off to you.

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You've gone for it.

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At the end, for one of them, their competition will be over.

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It's 7am...

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..and Faye...

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Brodie...

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Fumbi...

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Saliha...

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Alison...

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and Steve...

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are about to experience the intense pressure

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of their first professional kitchen

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at London's Ormer Mayfair.

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Heading up the pass is Michelin-starred chef Shaun Rankin.

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Straight after table three main course, yeah?

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Yes, Chef.

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Brought up in Yorkshire,

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Shaun trained in kitchens around the world

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before settling in Jersey, where, in 2005,

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he gained his first Michelin star.

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OK, mains away on table eight, please.

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Yes, Chef.

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In 2013, Shaun set up on his own,

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opening the highly acclaimed Ormer restaurant in St Helier,

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earning a Michelin star within just four months of opening.

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We play around with a lot of textures

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and we lend ourselves to different cooking techniques.

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There's some very classic methods from France, Asia, Europe.

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We base it round the ingredients

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and we go in to different styles with different seasoning

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so it's quite rounded, very British European.

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Starter to go, please.

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In 2016, Shaun opened his first London restaurant,

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showcasing his unique take on modern British cookery.

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Ormer Mayfair's really important to me.

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We work on discipline.

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Everything recipe-wise has to be adhered to every single time.

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So, they've got a very demanding day ahead of them

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because when it's service time, I'm not going to relax with them,

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you know, I want the food on the pass

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the same way as what my cooks do.

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OK, let's go.

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It's going to be a completely different experience

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to cooking here, cooking at home -

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actually, to anything I've ever done in my life.

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My approach is just going to be to do exactly what I'm told

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and try not to mess it up!

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The more you think about it, the scarier it gets, actually.

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Best not think about it too much!

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Morning.

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-ALL:

-Morning.

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Today, you've got the task of delivering lunch for 40 people.

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You're going to be in charge of one dish each.

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Two on starters, two on main courses and two on desserts. OK?

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There's a lot to do.

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A lot of mise en place to get ready.

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We've got high expectations.

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Our diners have got high expectations

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for our food and our service.

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So, let's get cracking, OK?

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The contestants will have four hours

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to prepare each of their dishes for service.

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Aerospace engineer Fumbi is in charge of the first starter -

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lobster ravioli with a crab bisque

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served with a lemon grass dressing.

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A ravioli, four minutes,

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so you need to make sure you've got a timer set.

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-Four minutes exactly.

-Yeah, four minutes exactly.

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-Yes, Chef.

-20 seconds on your pak choi.

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Yes.

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I'm going to heat our crab bisque up now.

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To finish the dish, pak choi leaf, ravioli, four minutes,

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Maldon salt, black pepper, olive oil on top...

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..and then our crab bisque, OK?

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It's really important that you get your consistency right.

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-Right.

-OK. Too thick, it won't work, OK?

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Too thin, it won't sit on the ravioli.

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Shredded spring onions and shallots for a little salad,

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just to sit on top of the ravioli.

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OK?

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And you're going to finish with a little bit of puffed rice.

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-That's how it should look.

-Yes, Chef.

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It's one of my classic dishes -

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it's been on the menu for around about 12 years.

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So, don't get it wrong.

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Yes, Chef.

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That's a stunning piece of food I've got to cook today.

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I've never done pasta before,

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so that's going to be a bit of a challenge,

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but I'm looking forward to it -

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I think it's going to be a great skill to learn.

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Fumbi's first job is to get the pasta rolled

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in preparation for 20 ravioli.

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The thickness of the pasta's really quite important.

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Getting it not too thick, not too thin.

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One of the hardest parts is making the pasta thin enough.

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It can be quite tricky and quite risky at some points -

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you know, they might split the ravioli, which is not acceptable.

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Mum-of-three Faye will be preparing the second starter -

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rabbit loin wrapped in pancetta

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served with a truffle sauce with cocoa beans

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and gnocchi garnished with charred baby gem lettuce,

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chickweed, pickled shallot rings and shaved truffle.

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So, the loin's been in the oven for about four minutes.

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Nice and steamed, nice and pink,

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and we're just going to get a little bit

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of nice golden brown colour on there.

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-The next part of the dish, quarter of little gem.

-Yeah.

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It takes seconds, so it's right at the end, OK?

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So, in the sauce I'm going to add cocoa beans.

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In goes our gnocchi and our rabbit leg. OK?

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And I've got a handful of girolles, as well. OK?

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You get all the really good flavour from the girolles mushrooms.

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A bit of gnocchi, cocoa beans...

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..little gem goes on the side.

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Very simple plating.

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-It's supposed to be a nice little rabbit casserole.

-OK.

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Some foraging herbs...

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..and then...nice slices of truffle.

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-Excited?

-Very, very.

-Good.

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-It's a lot to do.

-Yeah.

-Yeah.

-A lot to do.

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Any questions?

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Can I write it all down?!

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Down there...

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Faye's first task is to delicately butcher the rabbit loin

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before it can be wrapped in the pancetta.

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My presentation skills lack finesse,

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so if I can learn how to make things

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look smart and pretty and sexy on the plate,

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I'll be really, really happy!

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That dish is a very difficult dish to get to the pass by yourself.

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One of our strong cooks, the chef de partie, you know,

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on the hot starter section -

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even that's, you know, a tricky dish for him to get to the pass.

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For the first main, hospital doctor Saliha

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will be in charge of another of Shaun's signature dishes -

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pan-roasted turbot served with a pistachio and pine nut crust

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and textures of cauliflower

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garnished with pickled cockles, samphire and sea beans.

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Carefully flip that over.

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As you can see, the fish is nice and golden brown.

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This is our nut crust, which we've made earlier.

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It goes on top of the fish.

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It's going to go under the salamander, OK,

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for about 20 seconds.

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Little bit of oil.

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-Raw cauliflower.

-OK.

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We want that to be crunchy, yeah?

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-and have a barbecue flavour to it.

-OK.

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Lots of different textures going on.

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OK...

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There you go.

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-The crust has melted away...

-Mm-hm.

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..and it's attached itself to the fish that we need to.

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A little bit of puree.

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-These are what we call cauliflower couscous, OK?

-Yeah.

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-It's just shredded cauliflower down.

-Yeah.

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Next, our roasted cauliflower.

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Turbot on top.

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Pickled cockles.

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Heat the salty fingers and the samphire up.

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Out they go.

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Nice sprinkle on top.

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We've got some florets of cauliflower...

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and then sea purslane.

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-Really concentrate on the turbot.

-Yeah.

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If you get that right, you know, you're halfway there.

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-OK.

-OK?

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Everything's done to absolute perfection.

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All the herbs are cut up beautifully -

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there's things in squeezy bottles.

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You know you're in the right place when you're using squeezy bottles!

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Turbot is not a cheap ingredient

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and I'm going to be looking at them

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to make sure there's no wastage here.

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I've never filleted anything this big in my life.

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Never, ever, ever.

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It's huge, it's a monster.

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I'm trying to give it a go by myself.

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You feel quite privileged handling a really nice ingredient,

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so you don't want to mess it up.

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Ta-dah!

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Not bad for a first attempt.

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Marketing consultant Alison

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is in charge of preparing the second main -

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Iberico pork with grilled calamari

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served with chorizo jam,

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a chorizo and tomato puree,

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pressed Asian pear and a dressed fennel salad.

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This is where you're going to work today,

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so you're going to be hot!

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-OK, fine!

-THEY LAUGH

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So, straight in.

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So, you've got pork -

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that's actually cooked for about three or four minutes

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in the Josper grill.

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We've also got some calamari that needs to be cooked at the same time.

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We have a chorizo puree.

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We've got to cut some fresh Asian pear,

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which we've pressed, which is cold.

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We've got to dress some fennel, which, again, is cold and textured.

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We have a chorizo jam

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and then you've got to build all of those elements

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while cooking the two things at the same time

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and get that onto two plates.

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It's a very fun dish, but it's very complex, as well.

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-Lots going on.

-Yeah.

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You're going to be very busy and very hot.

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-Yeah.

-Are you ready for it?

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-I am, yeah.

-Good.

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I think so!

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Alison starts by scoring the calamari.

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So, when you score it,

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it kind of gives it a really nice look when it's finished,

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but also it gives it that nice curl, I guess, when it's done - I think.

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Doesn't it?

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Yeah, basically.

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I knew that.

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Store designer Brodie is on dessert -

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Shaun's highly complex Black Forest gateau...

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with cherry souffle and a roche of cherry sorbet.

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Voila!

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I've got to be honest, I've never done a souffle before.

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-Never?

-No - and I know that they can definitely go wrong, so...

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Well, make sure you do what we say, you shouldn't have any problems.

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I'm a little bit worried about the souffle.

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Obviously, it's so visibly incorrect if done wrong.

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So, yeah, there's a bit of pressure on that.

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There's absolutely nowhere to hide with a souffle.

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You've either got it right or you've got it wrong.

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The risk is in making sure your moulds are cold,

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buttered and sugared properly, otherwise your souffle won't rise -

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then it's all about timing, as well,

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because we want to make sure the gateau is on the plate,

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a nice roche of cherry sorbet as well, that's got to be perfect.

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Lots of things to get wrong.

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This is so much harder than it looks!

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You know it's ice cream - I'm going to be doing with sorbet.

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So, it's probably not the best thing to be practising with.

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Sound engineer and DJ Steve is in charge of the final dessert -

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Shaun's highly creative take on an apple crumble.

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Sitting on the crumble is a white chocolate sphere...

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..garnished with apple puree and salted caramel

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and filled with apple chutney...

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creme anglaise...

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and a custard espuma...

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accompanied with a cinnamon and vanilla sauce.

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-And then, to finish, a little bit of gold leaf on top.

-Wow.

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And right at the end, we're just going to dot the plate

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with a little bit of white chocolate aero for texture.

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-Wow.

-And there you go.

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It's a bit different to my apple crumble!

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Good luck.

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I think I might need it!

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There's a lot of things I've never done before.

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I've never really done any chocolate work.

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It looks pretty intricate and delicate.

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I've definitely got a challenge there, I think.

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Then just get it out as flat as I can, I suppose,

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or it doesn't really matter, yeah?

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Steve's biggest challenge

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will be to make and set the chocolate spheres.

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The main thing that he needs to get right

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is tempering the white chocolate, which is tricky to do.

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We've got to get a really nice crunchy shell

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and we've got to get a really nice shine to it.

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-Like this?

-Yeah. Go down.

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I am learning a lot.

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I mean, I've never tempered chocolate before.

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Yeah, it's quite exciting.

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-All right, that's good.

-OK.

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There are now just two hours until the first diners arrive.

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You can see they're working away methodically,

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but they've got no idea of time,

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and they're about to get their eyes opened slightly.

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On the starters, Faye and Fumbi

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will have to get their prep ready first.

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I've got to make 20 of these in about 20 minutes...

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but these are really delicate,

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so, as much as I want to go quicker, I don't really want to burst them.

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Faye's rabbit with pancetta is ready,

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and she's now preparing the dough for her gnocchi.

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I've never made gnocchi before.

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It feels lovely, it feels really soft and pillowy

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and just really nice.

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There's just so many things

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that you just can't learn from a book, can you?

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YouTube can only take you so far.

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Alison, how are you doing?

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I'm good, yeah, yeah. Getting there.

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I've done the squid and nearly finished the pork.

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-Nervous?

-No, in fact...

-Excited?

-Yeah, I'm excited, I'm enjoying it.

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-I can't wait for the rush to start now.

-Good luck.

-Thank you.

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On the other main, Saliha is making the pistachio and pine nut crust

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for the top of the turbot.

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It's a lot of steps for a crust on a piece of fish,

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but it's worth it because it tastes amazing in the end.

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Next, she needs to prep the cauliflower three different ways.

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So I'm expecting a really busy service,

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and there's about seven elements to it.

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So I'm a little bit worried about how I'm going to coordinate

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more than one, or more than two, or seven, at the same time.

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Over on dessert, Brodie is also under pressure.

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He's had to prepare a whole new batch of Black Forest gateaux

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for service.

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Someone knocked the gateaux in the fridge, a big accident.

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But we don't want to be down when it comes to service,

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otherwise we'll be caught with our pants down.

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-Give that another spray on top, then, yeah?

-Yes.

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Meanwhile, Steve has moved on to the delicate task of spray-painting

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the all-important white chocolate spheres with red cocoa butter.

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-It just looks like a mess.

-With this one, this is knackered now.

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Hopefully, the second time will be a bit neater.

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Guys, listen up,

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you've got 25 minutes until the first guest comes in, OK?

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-Yes, Chef.

-Yes, Chef.

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I'm nervous, but excited nervous, not like panic nervous.

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There's an awful lot left to do.

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It doesn't seem like it's going to be possible in the time.

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In just a few minutes, the amateurs will have their first taste

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of service in a professional kitchen.

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There's high expectation in the room.

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People are really excited about eating here.

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I've got to say, it's a tough gig.

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I just hope that our six can reconstruct his food.

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I really hope they can.

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I'm not going to send something out the kitchen I'm not happy with.

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If they've got to do it again and again and again,

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then that's the way it is.

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And I won't be easy on them. I will not be easy on them.

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I'm not stressed, no.

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HE CHUCKLES

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It's the calm before the storm, Fumbi.

0:16:580:17:00

-Tell me about it! Good luck.

-And you!

0:17:000:17:03

OK, check on, four covers.

0:17:040:17:06

-Two lobster ravioli, two roast rabbit.

-Yes, Chef.

0:17:060:17:09

First orders are in for Fumbi and Faye.

0:17:120:17:15

To get her starter to the pass on time,

0:17:150:17:19

Faye must steam the rabbit loin for four minutes before pan-roasting it,

0:17:190:17:24

whilst simultaneously making her sauce

0:17:240:17:27

and carefully braising the charred lettuce.

0:17:270:17:30

So I need two lots of ravioli,

0:17:300:17:32

two roast rabbit straightaway

0:17:320:17:33

followed by two more ravioli when ready.

0:17:330:17:35

I've got four checks on at the moment.

0:17:350:17:38

Both dishes must get to the pass at the same time.

0:17:400:17:44

OK, guys, talk to each other, work as a team, yeah?

0:17:490:17:52

-How you doing, Faye?

-I'm ready to plate.

0:17:520:17:55

You're ready to plate? All right, so am I.

0:17:550:17:58

That ravioli is back in the bisque.

0:18:060:18:10

It's now taken you ten minutes for your first starters.

0:18:100:18:14

-Raviolis are ready?

-Ravioli is ready.

0:18:210:18:24

If they're ready, get them to the pass, get them under the lights.

0:18:240:18:26

-Two rabbit?

-Yep. Two raviolis?

0:18:260:18:29

Well done, guys, well done. Come on, then, first table out, let's go!

0:18:290:18:34

The rabbit was cooked perfectly, just on the right side of pink,

0:18:460:18:50

and with the flavour from the pancetta

0:18:500:18:52

just made it really special.

0:18:520:18:54

-Just fantastic.

-I'll tell you what, a huge amount of promise.

0:18:560:19:00

A beautiful-looking dish, really nice sauce,

0:19:000:19:03

wonderful flavour of truffle.

0:19:030:19:05

Good old Faye.

0:19:050:19:06

-FAYE:

-It was OK going out, it could have been better.

0:19:060:19:08

There's still a lot to do.

0:19:080:19:11

There's a lot to...

0:19:110:19:12

..lot to do!

0:19:120:19:13

Table six, two lobster ravioli, one rabbit.

0:19:130:19:17

-Faye, have you got two more rabbit in?

-I've got three in.

0:19:180:19:21

-OK.

-Just remembering what you've got on order,

0:19:210:19:24

that's what the tricky bit is.

0:19:240:19:25

20 minutes into service, and with the orders mounting,

0:19:250:19:30

Fumbi is struggling to keep track.

0:19:300:19:33

How long on your next two ravioli? Four minutes, it takes. So how long?

0:19:330:19:36

Have you got a timer on? How long is it?

0:19:360:19:38

Er, I'm lost.

0:19:380:19:41

That one is probably going to need to be redone.

0:19:410:19:44

-It's been sitting too long, I think.

-Let's get them out.

0:19:440:19:46

Get them out on a flat. Check on, four lobster. Table seven.

0:19:460:19:50

Fumbi, it's all you!

0:19:500:19:52

-Ah, damn it, this one's broken.

-Broken ravioli?

0:19:540:19:57

-Yes, Chef.

-Yeah? That's what I'm talking about.

0:19:570:19:59

You need to look after them. That is the risk factor of your dish. Yeah?

0:19:590:20:03

Get another one in quickly. Check on, three more covers.

0:20:030:20:07

-Two lobster, one rabbit.

-Come on, mate, come on!

0:20:070:20:09

One ravioli broke, so it's a knock-on effect.

0:20:110:20:13

So the rest of the tables are now waiting.

0:20:130:20:15

-Fumbi, I need this ravioli, please!

-Coming, Chef.

0:20:170:20:20

They have waited long enough.

0:20:200:20:21

I am under the cosh, big time.

0:20:210:20:25

Did I say pour from a pan?

0:20:300:20:32

Did I say pour from a pan?

0:20:320:20:33

-No, you didn't, Chef.

-I didn't. I said use a spoon, didn't I?

0:20:330:20:36

Don't pour from the pan, please. Right, let's go, come on.

0:20:360:20:39

Let's go.

0:20:500:20:52

That was a lot of work. It just flew by. Just flew by.

0:20:530:20:59

The ravioli was stunning.

0:21:080:21:09

The pasta was really well done, very well cooked,

0:21:090:21:12

and the lobster itself was divine.

0:21:120:21:15

Though we had to wait quite a while for it,

0:21:150:21:18

but, other than that, it was perfect.

0:21:180:21:20

The pasta is thin-as-you-like. I think it's really well made.

0:21:240:21:28

And the bisque is rich and caramel

0:21:280:21:30

and sweet and savoury all at the same time.

0:21:300:21:33

-Very good.

-Fumbi, take a bow. That is beautiful.

0:21:330:21:38

Check on.

0:21:380:21:40

Two turbot, two pork. Away when ready.

0:21:400:21:42

Alison and Saliha are up next with the mains.

0:21:450:21:49

You need to work together, yeah?

0:21:510:21:52

-BOTH:

-Yes, Chef.

0:21:520:21:53

It's cos there are seven things to coordinate,

0:21:550:21:57

so you have to make sure seven things are happening at one time.

0:21:570:22:02

It's pretty hard.

0:22:020:22:03

While Alison keeps an eye on the cooking of the pork

0:22:030:22:07

in the Josper grill, she must also grill the calamari.

0:22:070:22:12

Alison, your calamari doesn't look cooked. Concentrate.

0:22:120:22:17

-Girls, how long?

-30 seconds, Chef, to plate.

0:22:200:22:24

Come on, girls, this is brilliant stuff, come on.

0:22:340:22:38

Well done. Looks lovely.

0:22:380:22:41

We're doing good, I think, so far. But it's only started.

0:22:410:22:44

The first plates are out, but in a professional service,

0:22:440:22:47

there's no let-up.

0:22:470:22:49

The checks are starting to rack up now, yeah?

0:22:490:22:52

Two pork, one turbot, followed by four pork.

0:22:520:22:55

We've got over half the restaurant on order on main course.

0:22:570:23:00

Right, cauliflower, guys. Cauliflowers are ready.

0:23:020:23:05

Quickly turn it over, you don't want to burn it. Two turbot, please.

0:23:050:23:09

-Table five.

-Yes, Chef.

0:23:090:23:11

-Are these too burnt, Chef?

-Yes, they're too burnt.

0:23:130:23:16

-Start again.

-Yep.

0:23:160:23:17

I think this pork is overdone.

0:23:170:23:20

-I'm going to have to do it again, sorry.

-Yeah, it's butchered.

-Sorry.

0:23:200:23:24

I forgot about them. I was plating up and I left them in there.

0:23:250:23:29

Silly mistake. It won't happen again...hopefully!

0:23:290:23:32

You need to be on the ball, that's what you need to be doing.

0:23:320:23:35

It's all about timing, do you know what I mean?

0:23:350:23:37

Now we need to start the table again. So we're behind.

0:23:370:23:40

Excuse me.

0:23:400:23:41

It's a beautiful fish, so I'm trying to do it justice.

0:23:410:23:46

-Thank you.

-That's much better. Much better, yeah?

-Thank you, Chef.

0:23:500:23:54

Presentation is really good. I'm really happy.

0:23:550:23:58

Service.

0:24:000:24:01

The turbot was outstanding.

0:24:090:24:12

The presentation was great and the textures and everything,

0:24:120:24:15

with the pine nut crust, was just really, really good.

0:24:150:24:19

I thoroughly enjoyed it.

0:24:190:24:21

I think that Saliha should be very, very proud.

0:24:230:24:26

She has absolutely smashed it. That's lovely.

0:24:260:24:32

Check on, four pork.

0:24:350:24:38

-Wow, Alison. It's all you.

-Great.

0:24:380:24:40

Yeah, it's all kicking off!

0:24:430:24:45

Right, come on, we need to get a move on now.

0:24:450:24:47

People are starting to wait. Don't let me down.

0:24:470:24:50

Oh, the pressure!

0:24:510:24:53

-Alison, how long?

-I'm ready now. Just slicing the pork.

0:25:000:25:04

-This is great stuff. Great turbot.

-Thank you, Chef.

0:25:110:25:13

You've not burnt the fish yet, which I'm really happy about.

0:25:130:25:16

-Thank you, Chef.

-You should be really proud, both of you.

0:25:160:25:19

Thank you, Chef.

0:25:190:25:20

40 covers, first time in a professional kitchen,

0:25:220:25:24

what can you ask for?

0:25:240:25:26

-Is that OK?

-You tell me.

0:25:260:25:28

Alison, this is great stuff, well done, yeah?

0:25:330:25:35

You've only overcooked one at the moment, which is brilliant stuff.

0:25:350:25:39

Service, please, restaurant.

0:25:390:25:41

Hopefully the customers like it.

0:25:440:25:46

I think it was cooked just right.

0:25:560:25:58

The calamari wasn't chewy and I like the spiciness of the chorizo,

0:25:580:26:01

I did enjoy it.

0:26:010:26:03

I think Alison has cooked it very well.

0:26:030:26:07

This is a hard dish to get right.

0:26:070:26:08

Chorizo jam, doing the squid, doing the pork,

0:26:080:26:11

all of it done to the minute.

0:26:110:26:13

To get the sweetness around the squid

0:26:130:26:15

and then to get the paprika heat afterwards is just lovely.

0:26:150:26:18

-BOTH:

-Aw!

0:26:200:26:21

Main service is over. All eyes are now on Brodie and Steve's desserts.

0:26:210:26:29

Check on, two apple crumble, two cherry souffle. Table one. Let's go.

0:26:290:26:34

With Steve having already prepared all the elements

0:26:340:26:38

to his apple crumble,

0:26:380:26:39

the challenge lies in mastering the complex plating

0:26:390:26:42

and presentation.

0:26:420:26:44

Now you can fold one part of the meringue. Half of it.

0:26:440:26:47

Half of this?

0:26:470:26:49

Brodie, however, must make his souffle mix from scratch.

0:26:490:26:52

-Fold it.

-Right.

0:26:520:26:54

Whisking the right amount of cherry puree, egg white and sugar...

0:26:540:26:58

..before adding a cherry compote in the middle.

0:27:000:27:03

The souffles must then be put in the oven for eight minutes.

0:27:070:27:11

You're kind of under pressure to make sure

0:27:110:27:13

that the whole plate is ready to go

0:27:130:27:14

before the souffles are finished in the oven.

0:27:140:27:17

Both desserts must be ready for Shaun at the same time.

0:27:190:27:23

-So you are coordinating?

-Trying to, yeah.

-You need to, yeah?

0:27:230:27:28

One can't go out without the other, OK? They both go out together.

0:27:280:27:31

Steve? Souffles, five minutes

0:27:310:27:34

and the next ones will go in straight after that.

0:27:340:27:36

OK, great stuff, cheers.

0:27:360:27:38

The hardest part is quenelling.

0:27:380:27:40

I'm not very good at it.

0:27:400:27:42

It doesn't come that naturally and it looks a bit scruffy on the plate.

0:27:420:27:46

-How long for the souffles?

-Souffles coming?

-All done. Yeah.

0:27:460:27:50

OK, let's go. His souffle's ready.

0:27:540:27:56

This is why, OK, you dust your souffles on the tray,

0:27:570:27:59

so you don't mess your plate up.

0:27:590:28:01

Sorry, Chef.

0:28:010:28:02

There's quite a lot of fiddly little bits to get on the plate,

0:28:020:28:06

so it takes a little bit more time, I suppose.

0:28:060:28:08

-Steve, are you going to be ready?

-Yes, I will be.

-You need to be.

0:28:080:28:12

Yeah.

0:28:120:28:13

Quickly, the souffle's dropping now, come on, I don't have time.

0:28:130:28:16

-Service, please.

-One second, one second.

0:28:160:28:18

Let's go.

0:28:210:28:22

Thank you.

0:28:290:28:30

I had the apple crumble. It was very tasty.

0:28:310:28:34

The presentation was really, really good. Impressive.

0:28:340:28:38

That apple dessert from Steve is incredible.

0:28:390:28:42

Sharp apple inside, creamy, a little bit of vanilla. That's very good.

0:28:420:28:47

A huge amount of skill, a huge amount of technique.

0:28:470:28:50

This is the sort of stuff that we're looking for.

0:28:500:28:53

-OK, how are we doing now?

-Yeah, I think we are all good.

-Good.

0:28:550:28:59

That's two down and a whole load to go!

0:28:590:29:01

It's getting a bit hectic!

0:29:030:29:05

We had it easy for the first 20 minutes.

0:29:050:29:06

It's full-on now, though.

0:29:060:29:08

With the desserts in full swing,

0:29:100:29:12

Brodie is struggling to keep track of the orders.

0:29:120:29:15

Right, that's service for the three.

0:29:150:29:17

Have you served that to two now?

0:29:170:29:19

No, I didn't.

0:29:190:29:20

-It was a one and a three.

-No.

0:29:200:29:22

I have one souffle too many.

0:29:230:29:25

Can I please have...?

0:29:250:29:26

But in his haste, he has sent out one souffle too many.

0:29:260:29:30

-Where's Brodie?

-Chef?

-I need...

0:29:300:29:32

This is too much.

0:29:320:29:34

-Too much?

-I need one souffle, one crumble, table three, now.

0:29:340:29:36

Sorry, how many?

0:29:380:29:39

How long with that souffle?

0:29:390:29:40

One more souffle, two more need to go in.

0:29:420:29:45

No answer?

0:29:450:29:47

Brodie's put in a souffle, which he shouldn't have done.

0:29:480:29:50

They're a little bit mixed up themselves,

0:29:500:29:52

but we're trying to just get them organised.

0:29:520:29:54

OK, so, er...

0:29:540:29:56

The challenge now for Brodie and Steve

0:29:560:29:58

is to get dessert service back on track.

0:29:580:30:01

Ready to go. Sauce ready?

0:30:010:30:03

But under the pressure, Steve is forgetting a vital process.

0:30:030:30:07

No, no, no, no, put that back in the pan, it needs a whisk.

0:30:070:30:10

-Put the sauce back in the pan, it needs a whisk.

-OK, Chef.

0:30:100:30:12

Get it on the stove.

0:30:120:30:13

-BUZZING

-Ready, Chef.

0:30:130:30:16

Souffle coming?

0:30:160:30:17

No, no, no, no, don't do that.

0:30:190:30:21

Put it on the bench and take it on a tray.

0:30:210:30:24

Ten seconds.

0:30:270:30:28

You're nearly there, well done.

0:30:330:30:35

Now back in sync,

0:30:350:30:37

Brodie must get his last two souffles to the pass.

0:30:370:30:41

You slowly just stop making quite so many mistakes and learn.

0:30:410:30:47

Great stuff, sorbet out?

0:30:470:30:48

Yeah, let's finish.

0:30:480:30:49

Service, please.

0:30:490:30:51

-Thanks, Chef.

-Table eight, please.

0:30:510:30:52

It's amazing, it was really beautifully presented

0:30:590:31:01

and the souffle was just right, in terms of its height.

0:31:010:31:05

Brodie!

0:31:080:31:09

Get in there, son!

0:31:090:31:10

I mean, that souffle's fantastic.

0:31:100:31:13

It's light, delicious, doesn't taste of egg in any way.

0:31:130:31:16

It's very good.

0:31:160:31:17

After four gruelling hours, service is finally over.

0:31:210:31:26

They're passionate about what they want to do,

0:31:300:31:32

they're passionate about food, and they want to cook,

0:31:320:31:35

but this is a different level.

0:31:350:31:36

But they did an amazing job, they did a really, really good job.

0:31:380:31:40

I was pushed really far today.

0:31:420:31:45

I stuck through it and got there in the end.

0:31:450:31:49

The time has flown by.

0:31:500:31:51

It's just absolutely gone in the blink of an eye.

0:31:510:31:53

The learning curve has been very, very steep, massively steep.

0:31:530:31:57

I feel really adrenalized.

0:31:570:31:59

It was a really amazing experience, really fantastic.

0:31:590:32:02

I've learnt a huge amount.

0:32:030:32:05

There's lots of ideas and techniques that I've seen

0:32:050:32:07

that I'd like to bring back into the MasterChef kitchen.

0:32:070:32:09

It's obviously a baptism of fire, just being thrown in.

0:32:090:32:13

I was expecting it to be tough, and, you know, it proved to be the case.

0:32:130:32:16

I made a chocolate sphere. I mean, how cool is that?

0:32:160:32:19

I'm looking forward to getting back into the MasterChef kitchen

0:32:190:32:22

and maybe trying to put a bit of what I've learnt today to use.

0:32:220:32:25

You've got to say you've got to be proud, don't you?

0:32:260:32:29

Truly, truly proud.

0:32:290:32:30

I hope they've picked up a little bit of chef magic

0:32:300:32:33

cos they've got one more chance to cook in the MasterChef kitchen

0:32:330:32:36

and then one of these is going home.

0:32:360:32:37

Welcome back.

0:33:030:33:05

Hope you enjoyed the first experience

0:33:050:33:07

in a professional kitchen and I hope you got inspiration,

0:33:070:33:10

working alongside Shaun Rankin.

0:33:100:33:13

This is an invention test.

0:33:140:33:16

Behind us is an amazing set of ingredients, all for you to use,

0:33:180:33:23

and what we want you to do is cook for us one great plate of food.

0:33:230:33:27

It can be sweet, it can be savoury,

0:33:270:33:30

but the food has to be worthy of a restaurant table.

0:33:300:33:33

You'll have one hour and 20 minutes.

0:33:330:33:36

Show us what you've learned, because at the end of this,

0:33:360:33:40

one of you is going home.

0:33:400:33:43

Ladies and gentlemen, let's cook.

0:33:440:33:46

The contestants' larder contains a selection of game meats,

0:33:530:33:57

including rabbit, venison and grouse,

0:33:570:34:01

seafood, including langoustines, mussels and salmon,

0:34:010:34:07

as well as an array of fruit and vegetables.

0:34:070:34:10

(Oh, God, yes!)

0:34:100:34:13

The food has just got to come up to another level.

0:34:130:34:16

They've had some great training,

0:34:160:34:18

great time in a professional kitchen.

0:34:180:34:20

I want to see them actually aspire to restaurant-standard food,

0:34:200:34:25

that's what I want.

0:34:250:34:26

My last invention test, I made a sort of kidney curry,

0:34:350:34:39

which totally divided the judges.

0:34:390:34:41

Greg really liked it, John, I quote, "hated it".

0:34:410:34:44

Hopefully, today, I'll get them both liking my invention.

0:34:450:34:48

Brodie, what are you cooking now?

0:34:510:34:53

Grouse and I'm doing some Hasselback fondant potatoes,

0:34:530:34:57

roasted butternut squash, butternut squash puree,

0:34:570:35:00

redcurrant sauce and maybe a bread sauce,

0:35:000:35:04

depending on what happens in the next hour and a bit.

0:35:040:35:08

Had you cooked a grouse before?

0:35:080:35:09

Er, I actually haven't. I've never cooked grouse.

0:35:090:35:13

I've eaten it and shot it, but it's usually cooked for me

0:35:130:35:16

by people like my mum.

0:35:160:35:18

Brodie, good luck with your grouse,

0:35:180:35:19

-I love grouse, love grouse.

-Cheers, Gregg.

0:35:190:35:21

Grouse has got to be cooked beautifully.

0:35:240:35:26

Can't be raw and jelly-like and it can't be dry.

0:35:260:35:29

It's an interesting thing, grouse -

0:35:290:35:31

very strong, which means the accompanying bits and pieces with it

0:35:310:35:34

also have to be quite bold, but not overpowering.

0:35:340:35:38

15 minutes gone already, 15 minutes gone.

0:35:420:35:46

Usually, when I'm planning my dishes,

0:35:500:35:52

I like to have as many practice runs as I can squeeze in.

0:35:520:35:56

So, today, it's going to be a real challenge to pick up the ingredients

0:35:580:36:02

and execute first time without any practice.

0:36:020:36:05

You're making a dessert.

0:36:070:36:09

I am making a dessert,

0:36:090:36:10

a relatively simple apple and pear crumble today,

0:36:100:36:13

with some custard. It's going to be more of a crumble slice.

0:36:130:36:15

I'm going to have the black treacle biscuit on the bottom

0:36:150:36:18

and then some blackberries on the side, as well.

0:36:180:36:20

Why a crumble?

0:36:200:36:22

Well, I saw all of the amazing produce we've got there

0:36:220:36:26

and, you know, it's all kind of winter or autumn food,

0:36:260:36:29

and I just thought, well, on a cold winter's day,

0:36:290:36:31

what's better than some crumble and some custard, really?

0:36:310:36:34

It warms the soul.

0:36:340:36:36

Fumbi, I love a crumble.

0:36:360:36:37

Who doesn't love a crumble?

0:36:370:36:38

It's got to be a very sexy crumble.

0:36:380:36:40

Fumbi knows, at this stage of the competition,

0:36:450:36:47

a dessert can't just be a big pot of crumble and some custard.

0:36:470:36:51

It's got to be special.

0:36:510:36:53

Come on!

0:36:530:36:55

And Fumbi saw how special an apple crumble could be

0:36:550:36:59

from that last restaurant round.

0:36:590:37:00

So Fumbi knows where he's got to aim.

0:37:020:37:04

That's good, that's perfect.

0:37:040:37:06

The hardest thing about an invention test

0:37:090:37:12

is that there is so many nice things

0:37:120:37:14

so it's quite difficult to not overcomplicate it

0:37:140:37:18

and do too much stuff.

0:37:180:37:20

How is the competition affecting you, Faye?

0:37:230:37:26

You wake up and it's the first thing you think of.

0:37:260:37:28

You go to bed at night and it's the last thing you think of.

0:37:280:37:31

This has really got under your skin, hasn't it?

0:37:310:37:33

Oh, yeah, it has. It's shocked and surprised me

0:37:330:37:35

and delighted me, as well.

0:37:350:37:36

What are you making today?

0:37:360:37:38

It's almost like a fish pie, but it's not a fish pie.

0:37:380:37:40

So I've got some nice creamy mash with some leeks running through it,

0:37:400:37:43

some langoustines that I'm going to roast off,

0:37:430:37:46

with mussels I'm going to cook in a little light broth

0:37:460:37:48

and serve on the side.

0:37:480:37:49

Will it taste and look like a restaurant dish?

0:37:490:37:51

I am hoping so, I'm hoping so.

0:37:510:37:54

-Go on, Faye, go get 'em.

-Thank you.

0:37:540:37:56

Faye knows what she's got to get right.

0:38:010:38:02

Those langoustine tails have to be crunchy, but not overcooked,

0:38:020:38:05

and not dry and definitely not raw in the middle.

0:38:050:38:08

The mashed potato has to be without lumps

0:38:080:38:10

and that mussel broth has to taste of mussels and the sea

0:38:100:38:14

and not have a tiny bit of grit in it.

0:38:140:38:16

You're halfway, you've got 40 minutes left.

0:38:180:38:21

Steve, I loved your dessert that you did, that apple dessert.

0:38:310:38:34

-Did you enjoy it?

-That was amazing.

0:38:340:38:36

It was great, a great opportunity, you know,

0:38:360:38:37

to try and do something so intricate

0:38:370:38:39

and do a little bit of chocolate work.

0:38:390:38:41

Has it inspired you to work with chocolate today?

0:38:410:38:43

100%. I've made a chocolate mousse,

0:38:430:38:45

I've tried to temper some white and dark chocolate

0:38:450:38:48

to make, like, a marble shard.

0:38:480:38:49

I've made a raspberry fluid gel, I've made some raspberry jelly,

0:38:490:38:54

I've marinated some raspberries,

0:38:540:38:55

I've just made some hazelnut crumble and a praline,

0:38:550:38:59

which I'm going to blitz and try and set into discs,

0:38:590:39:01

if, you know, if we've got time, so...

0:39:010:39:04

I really hope you can get all that done.

0:39:040:39:06

So do I!

0:39:060:39:07

I just want to show John and Gregg

0:39:110:39:13

that I can put out restaurant-quality food

0:39:130:39:15

and the time I spent in the kitchen on the pastry section,

0:39:150:39:18

I've taken some of the techniques

0:39:180:39:20

and some of the mind-set into plating, as well.

0:39:200:39:23

Steve's making a praline, he's making a mousse,

0:39:250:39:28

he's making a fluid gel, he's pickling raspberries,

0:39:280:39:31

he's got shards of white and dark chocolate.

0:39:310:39:33

It could be fantastic, as long as nothing goes wrong.

0:39:330:39:38

I'd like to show John and Gregg that I understand flavours,

0:39:420:39:46

that I haven't just kind of randomly grabbed things

0:39:460:39:49

that may or may not necessarily work together.

0:39:490:39:51

Alison, you don't look your normal calm self,

0:39:570:39:59

you look a little flustered.

0:39:590:40:00

I may have given myself a little bit too much to do.

0:40:000:40:03

-What are you making?

-So I'm doing venison and beetroot, essentially,

0:40:030:40:07

but the beetroot will be roasted, it will be pureed

0:40:070:40:09

and, if I have time, maybe some beetroot crisps,

0:40:090:40:12

and I'm serving that with potato and goat's cheese ravioli.

0:40:120:40:16

How are you going to cook the venison?

0:40:160:40:17

I'm going to remove a bit off the bone

0:40:170:40:19

and then I'm going to fry it and just finish it off in the oven.

0:40:190:40:22

-Good luck.

-Thank you.

0:40:220:40:25

The thing about the venison from Alison

0:40:270:40:29

is she doesn't know what sort of venison it is.

0:40:290:40:31

It's a saddle, it's a lovely piece of venison.

0:40:310:40:34

Cooked well, it could be beautiful.

0:40:340:40:36

But she's roasted it for a while, now she's taking it off the bone,

0:40:360:40:38

then she's going to pan-fry it

0:40:380:40:39

and then she's going to roast it again. I just hope it's not dry.

0:40:390:40:42

You have 25 minutes left.

0:40:450:40:47

There is a lot of competition

0:40:530:40:55

and everybody is just as passionate about food as I am.

0:40:550:41:00

The only thing that divides us is what we make today

0:41:000:41:03

on our invention test and I don't want to be

0:41:030:41:05

the one going home today.

0:41:050:41:07

Saliha, what are you making right now?

0:41:100:41:13

I'm going to make some fillets of salmon

0:41:130:41:15

with a brown butter pine nut herb crust

0:41:150:41:18

and I'm going to serve that with a cucumber raita,

0:41:180:41:21

pickled vegetables, with, like, an Indian pickling spice,

0:41:210:41:26

and some nice turmeric potatoes to go on the side.

0:41:260:41:30

You're enjoying yourself, aren't you?

0:41:300:41:32

I am, it's just an incredible time in my life right now.

0:41:320:41:35

-Awww!

-Yeah!

-Awww!

0:41:350:41:39

And I'm really hoping that you will see the finesse

0:41:390:41:42

in my food, and like it.

0:41:420:41:44

Yeah, me too.

0:41:440:41:45

-Good luck.

-Thank you.

0:41:450:41:46

Saliha's salmon has to be cooked beautifully,

0:41:480:41:50

so it falls apart and it's not chalky and dry.

0:41:500:41:53

It could be really good, but I hope it's flavoursome enough,

0:41:540:41:57

I hope it's special enough.

0:41:570:41:59

Guys, I've got to tell you, that's gone fast -

0:42:050:42:07

you've only got five minutes left.

0:42:070:42:09

As a chef, I love coming back to MasterChef

0:42:170:42:19

to judge at this stage of the competition.

0:42:190:42:21

You know, I'm going to be looking for execution.

0:42:230:42:25

I'm going to be looking for seasoning, imagination.

0:42:250:42:29

I'm looking for food that I want to eat.

0:42:300:42:32

I'm critical.

0:42:340:42:35

I want the best and I want to see a really good plate of food.

0:42:350:42:39

You have got two minutes to get your dish completed.

0:42:400:42:44

Damn!

0:42:440:42:45

(Am I going with this, am I going with this?)

0:42:480:42:50

Stop! Your time's up!

0:42:570:43:00

This is a very important part of the competition,

0:43:040:43:08

so we have brought in somebody we consider very important

0:43:080:43:14

to help taste and judge your dishes.

0:43:140:43:17

In my opinion, one of the best chefs cooking in Britain today -

0:43:190:43:24

ladies and gentlemen, Tom Kitchin.

0:43:240:43:26

Yep, I thought that would strike fear into your hearts!

0:43:330:43:36

Brodie, we'd like to see your grouse.

0:43:420:43:44

Up you come, please.

0:43:440:43:45

(Grouse!)

0:43:450:43:46

Brodie has roasted the grouse breast, and served it

0:43:550:43:58

with Hasselback fondant potatoes, roasted butternut squash

0:43:580:44:02

and butternut puree, accompanied by a black pudding crumb,

0:44:020:44:06

bread sauce and a redcurrant sauce.

0:44:060:44:10

I think the grouse, you've cooked it reasonably well.

0:44:240:44:27

It could have been a little bit pinker, in my eyes.

0:44:270:44:29

Your flavours and your combinations, they are marriages that go

0:44:290:44:32

well with the grouse, but there's one breast,

0:44:320:44:35

and a lot of veg and garnish.

0:44:350:44:38

It should be about the grouse.

0:44:380:44:40

Your bread sauce is really well flavoured, your potato

0:44:410:44:44

is buttery and soft, your puree is nice and fine,

0:44:440:44:47

your butternut squash is well flavoured,

0:44:470:44:48

your sauce has got a lovely sheen to it, it's well done.

0:44:480:44:51

I think the thing is just leave the bird on the plate.

0:44:510:44:55

It's an accomplished dish, I think you put a lot of work in.

0:44:560:44:59

I think you've slightly missed the point by just giving us one breast.

0:44:590:45:03

I should have just put the whole grouse on the plate,

0:45:040:45:06

it was ready to go, but, you know, I did what I did,

0:45:060:45:09

and, unfortunately, that was a mistake.

0:45:090:45:12

But everything else with the cooking I think, you know, went well.

0:45:120:45:15

Faye has prepared langoustines, with a leek mash and a mussel broth,

0:45:220:45:27

accompanied by pickled turnips and fried parsnips.

0:45:270:45:32

I'm really happy that you used the mussel stock to make the sauce.

0:45:420:45:46

I think the sauce is nice, the langoustines are nice,

0:45:460:45:49

the mash is nice.

0:45:490:45:50

The turnips are really random, I think that's really,

0:45:500:45:54

a really strange thing to do.

0:45:540:45:55

And the parsnip as well, I don't quite know where the parsnip

0:45:550:45:59

came from, but the essence and the seasoning is very good.

0:45:590:46:03

Langoustines, mash, mussels, the creamy sauce...

0:46:050:46:08

Then I think, "What on earth is a pickled turnip doing in there?"

0:46:080:46:12

"What on earth is a parsnip doing in there?"

0:46:120:46:15

It's just a really confused plate. The dish doesn't gel.

0:46:160:46:20

(You're listening to the positives, stick to the positives.)

0:46:230:46:25

(There was quite a lot of positive stuff in there.)

0:46:250:46:27

I'm annoyed with myself.

0:46:280:46:30

If I just took a little bit more time to think things through,

0:46:300:46:33

I would have gone, "Well, no, don't put that on there,

0:46:330:46:36

"or do that, or don't do that."

0:46:360:46:38

Saliha, please come up. You look excited, please do come up.

0:46:430:46:47

Saliha has made pine-nut coated fillet of salmon,

0:46:550:46:59

with pickled vegetables and turmeric potatoes,

0:46:590:47:03

served with a cucumber raita.

0:47:030:47:05

Your fish is overcooked, but as for the rest of it,

0:47:170:47:19

I really, really like.

0:47:190:47:20

I like the yoghurt sauce underneath, I like the spice that goes with it,

0:47:200:47:24

I like the flavour of the potatoes, I even like the flavour

0:47:240:47:26

of the pickle with the fish.

0:47:260:47:28

I think pine nuts are a mistake.

0:47:290:47:30

I mean, that's a strong, oily nut,

0:47:300:47:33

and I don't think it marries well with that salmon at all.

0:47:330:47:36

I really enjoyed the little pickled beetroot, that was nice,

0:47:360:47:40

I enjoyed that, but, for me, this doesn't really excite me.

0:47:400:47:44

You wouldn't be here now, cooking in the knockout stages,

0:47:450:47:48

if you weren't a good cook,

0:47:480:47:49

so I'm just looking for something that's like, "Wow."

0:47:490:47:52

Yeah.

0:47:530:47:54

I feel a bit annoyed that I left my salmon in my hot pan,

0:47:550:47:59

so that it cooked a bit more than it should have done,

0:47:590:48:02

but I think the criticism they gave is probably all really valid

0:48:020:48:05

and I completely understand what they were saying.

0:48:050:48:08

Alison has made loin of venison, with beetroot and horseradish sauce,

0:48:160:48:21

alongside potato and goat's cheese ravioli, roasted beetroot,

0:48:210:48:26

beetroot crisps, and a goat's cheese mousse.

0:48:260:48:31

It's very...blue, actually, I was going to say rare.

0:48:470:48:51

I'm afraid it's blue, and not many people like blue venison.

0:48:510:48:56

Yeah.

0:48:560:48:57

The ravioli's interesting, it's quite interesting,

0:48:570:49:00

and with the goat's cheese and beetroot,

0:49:000:49:01

that's a really nice combination.

0:49:010:49:03

Your ideas are absolutely sound, beetroot, horseradish,

0:49:030:49:06

goat's cheese, venison - I like that,

0:49:060:49:09

but we've got cooking issues here with the venison.

0:49:090:49:12

I think the issue here is you saw venison and you thought,

0:49:120:49:14

"OK, fine, I'll cook it," and you didn't know what cut it was,

0:49:140:49:17

-is that fair to say?

-Yeah, I've never cooked saddle.

-Fine.

0:49:170:49:20

And so what you did is you went about cooking it,

0:49:200:49:22

-and then realised you had difficulty.

-Yeah.

0:49:220:49:25

And I actually love venison and I'm just annoyed with myself

0:49:250:49:28

I didn't do it properly.

0:49:280:49:29

Oh, it's just so annoying, it's infuriating,

0:49:310:49:33

it's actually infuriating.

0:49:330:49:34

Like, I never, even when I'm practising at home,

0:49:340:49:37

I never make mistakes like that.

0:49:370:49:38

Oh, anyway...

0:49:380:49:41

Fumbi's dish is an apple and pear crumble with a spiced biscuit base,

0:49:510:49:56

decorated with sugar work and sauteed blackberries,

0:49:560:50:01

served with custard.

0:50:010:50:03

Presentation's not right, the skill set needs sharpening up a bit,

0:50:170:50:21

your base is too big and thick, your crumble isn't crumbly,

0:50:210:50:26

it's more bouncy and a little bit soggy.

0:50:260:50:28

Your fruit is... Because of the way in which it's been cooked down,

0:50:280:50:32

you can't work out which bit's pear, which bit's apple,

0:50:320:50:35

and that means that you're not tasting each individual part.

0:50:350:50:38

Come on, big man.

0:50:390:50:41

This is MasterChef, this is knockout.

0:50:410:50:43

It's too homely.

0:50:430:50:45

I wanted to execute a simple dish really, really well,

0:50:480:50:51

and I didn't do that.

0:50:510:50:53

Yeah, so it's a disappointment.

0:50:530:50:55

Finally, it's Steve, who's made a dark chocolate mousse,

0:51:020:51:07

with tempered white and dark chocolate shards,

0:51:070:51:10

a raspberry fluid gel, raspberry jelly,

0:51:100:51:14

marinated raspberries,

0:51:140:51:16

a hazelnut crumble and praline crisps.

0:51:160:51:20

Good effort.

0:51:350:51:37

I mean, this is incredible.

0:51:370:51:39

The mousse is nice. The jelly I found quite bland,

0:51:390:51:43

and if you're going to do jelly, it's got to pack a punch.

0:51:430:51:46

But I've got to take my hat off to you, you've gone for it.

0:51:470:51:49

There's a lot of skill in there.

0:51:490:51:53

I admire you, absolutely going for it

0:51:530:51:56

and just showing loads of technique, showing what you've learned.

0:51:560:51:59

I think your chocolate mousse is delightful.

0:51:590:52:01

It's light, it's airy. I love that, I really do.

0:52:010:52:05

You've done everything off the top of your head,

0:52:050:52:07

how to make a jelly, how to temper chocolate,

0:52:070:52:08

how to make a chocolate mousse, how to make praline,

0:52:080:52:11

so I'm going to have to say good job.

0:52:110:52:13

I hope the work I've put it in does count in my favour, you know?

0:52:160:52:19

I tried things that I've actually never done before,

0:52:190:52:22

and there's a fair few elements in the dish that they seemed to like.

0:52:220:52:26

So fingers crossed, eh?

0:52:260:52:28

What do you reckon, Tom, generally?

0:52:290:52:31

I mean, in every dish, there was something I liked,

0:52:310:52:34

but I'm a little bit frustrated,

0:52:340:52:35

because I just wanted more, more, more.

0:52:350:52:38

You can see the ambition, can't you?

0:52:380:52:40

I can see the ambition, I can see the hurting

0:52:400:52:43

when it didn't go to plan.

0:52:430:52:44

That means a lot.

0:52:440:52:46

-Tom, pleasure. Thank you, sir.

-Gentlemen.

0:52:460:52:48

-Thank you very much.

-Thanks, Tom.

-Good luck with your choice.

0:52:480:52:51

-Thanks very much.

-Thanks for having me.

-Thank you.

0:52:510:52:53

Tom sits at the top table of chefs in this country,

0:52:580:53:01

he's going to be tough.

0:53:010:53:03

I think he put the cat amongst the pigeons,

0:53:030:53:05

but I've got to say I think we've got some promise in the room, Gregg.

0:53:050:53:08

Yeah, I agree, I agree.

0:53:080:53:09

Brodie's mistake was not serving the whole grouse.

0:53:100:53:13

However, it was a nice dish, John,

0:53:130:53:15

it was an accomplished, tasty, well-cooked grouse plate.

0:53:150:53:20

Really good.

0:53:200:53:22

I thought Steve's chocolate mousse was divine.

0:53:230:53:25

Delicious.

0:53:250:53:27

Lots of things going on around that plate, lots and lots of technique.

0:53:270:53:30

-Yeah, he pushed it, didn't he?

-Absolutely pushed it.

0:53:300:53:33

Faye cooked langoustine brilliantly well.

0:53:330:53:36

Those mussels, the sauce, the mashed potato

0:53:360:53:38

and the langoustines were delicious,

0:53:380:53:39

absolutely delicious.

0:53:390:53:41

For reasons best known to herself, she added pickled turnip

0:53:410:53:45

and a slice of fried parsnip.

0:53:450:53:47

I'm willing to overlook the turnip and the parsnip,

0:53:470:53:50

because I think the base and heart and soul of that dish was delicious.

0:53:500:53:55

Saliha's salmon, which was overcooked, with those pine nuts

0:53:570:53:59

across the top, was a mistake.

0:53:590:54:01

However, Saliha still produces good flavours.

0:54:010:54:04

I liked the coriander raita.

0:54:040:54:06

I liked the beetroot with the crunch.

0:54:060:54:08

I think the flavours were good.

0:54:080:54:09

I'm really worried today, actually.

0:54:090:54:11

If it's the end, then what can you do?

0:54:110:54:13

You know, I gave it a good shot, but, you know,

0:54:130:54:16

you live to fight another day.

0:54:160:54:18

Fumbi decided to make a crumble, and the thing is,

0:54:190:54:22

you make a crumble, it's got to represent the greatest crumble

0:54:220:54:25

you've ever eaten, if you're in knockout week, that's for sure.

0:54:250:54:28

It wasn't very ambitious, and there were errors.

0:54:280:54:32

I think I'm in a lot of trouble today.

0:54:320:54:34

There was not really anywhere for me to hide with that dish.

0:54:340:54:37

Alison, with all that work - the ravioli were lovely,

0:54:410:54:45

the beetroot was really good, the goat's cheese amongst,

0:54:450:54:47

and the horseradish, but the centrepiece of venison,

0:54:470:54:49

which wasn't cooked enough.

0:54:490:54:52

I would hate to go home, because it's so uncharacteristic,

0:54:520:54:56

you know, my performance, and if I did stay in,

0:54:560:54:58

I know I would do way better. So we'll just see what happens.

0:54:580:55:02

Great talent amongst the six of you.

0:55:190:55:21

Listen, Tom Kitchin is going to be critical.

0:55:210:55:24

But that's what we want.

0:55:240:55:25

We want you to get critique from the best chefs in the country.

0:55:250:55:29

At the start of this round, we said that one of you would be leaving us.

0:55:320:55:36

The cook leaving us...

0:55:440:55:46

..is Fumbi.

0:55:490:55:50

Well done, guys. Cheers, guys.

0:55:530:55:56

Thanks, Fumbi, thanks very much indeed.

0:55:560:55:58

I have made it much further than I ever imagined I would.

0:56:060:56:11

I've learned so much, and I think I've pushed myself.

0:56:110:56:14

I've got to cook in a professional kitchen, I mean,

0:56:140:56:16

that's, that's really outstanding,

0:56:160:56:18

and I'm going to take a lot of confidence from this,

0:56:180:56:21

and a lot of just pride, really.

0:56:210:56:24

You march on. Well done, congratulations.

0:56:280:56:31

Well done.

0:56:310:56:33

I'm unbelievably relieved.

0:56:330:56:35

That round was like nothing

0:56:350:56:37

I've experienced in this competition before,

0:56:370:56:38

it was so, so tough.

0:56:380:56:40

I'm just really happy that, thankfully, I'm still here,

0:56:410:56:44

and live to fight another day.

0:56:440:56:47

To be in the final ten is amazing.

0:56:480:56:50

Everybody would love to be in this position,

0:56:500:56:53

so you've got to make the most of it.

0:56:530:56:54

To get through today is great, and it's all great,

0:56:550:56:57

it's great to be standing here still.

0:56:570:57:00

Fantastic, a real privilege to cook for Tom, and confidence is probably

0:57:000:57:03

at an all-time high.

0:57:030:57:04

Tomorrow night, the remaining six face their first experience

0:57:120:57:17

in a professional kitchen.

0:57:170:57:19

Have I burnt this one? I think the butter's too hot.

0:57:200:57:23

You're going to have to get another two on.

0:57:230:57:25

This is mind-blowing stuff.

0:57:250:57:27

Then Tom Kitchin returns.

0:57:280:57:31

That's an outstanding plate of food, you should be very, very proud.

0:57:320:57:35

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