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MasterChef is back, searching for the country's best amateur cook. | 0:00:01 | 0:00:06 | |
Go, go, go, go. | 0:00:08 | 0:00:09 | |
-Ooh! You've got a towel on your head. -I have. I'm very hot. | 0:00:10 | 0:00:14 | |
Each week, 14 new contestants battle for a place | 0:00:14 | 0:00:18 | |
in Friday's quarterfinal. | 0:00:18 | 0:00:20 | |
This is a gastronomic triumph. | 0:00:20 | 0:00:21 | |
Only the best will make it through to the final challenges. | 0:00:23 | 0:00:27 | |
Please, quick, come on, guys. | 0:00:27 | 0:00:28 | |
It looks absolutely stunning. | 0:00:30 | 0:00:32 | |
All different people from all walks of life, | 0:00:32 | 0:00:35 | |
but they have one burning ambition. | 0:00:35 | 0:00:38 | |
Sharpen the knives, it's MasterChef time. | 0:00:38 | 0:00:41 | |
These seven home cooks all think they've got what it takes | 0:00:49 | 0:00:53 | |
to become MasterChef champion. | 0:00:53 | 0:00:55 | |
But at the end of today's heat only three will make it through | 0:00:57 | 0:01:00 | |
to Friday's quarterfinal. | 0:01:00 | 0:01:02 | |
The thing to do right at the beginning | 0:01:04 | 0:01:06 | |
is just not to be the worst! | 0:01:06 | 0:01:07 | |
John and Gregg are really... | 0:01:09 | 0:01:10 | |
They're a little bit scary. I'm not going to hide. | 0:01:10 | 0:01:12 | |
But I'm confident I will bring something | 0:01:12 | 0:01:15 | |
that not a lot of other people would bring. | 0:01:15 | 0:01:18 | |
Under normal circumstances I can be a bit naughty. | 0:01:20 | 0:01:23 | |
If I can hold my nerve, I hope to bring some fun in there. | 0:01:23 | 0:01:28 | |
A warm welcome to the MasterChef kitchen. | 0:01:41 | 0:01:43 | |
I wish you the best of luck. | 0:01:45 | 0:01:46 | |
Try and relax and enjoy it. | 0:01:46 | 0:01:48 | |
This, your first test, is the market test. | 0:01:49 | 0:01:52 | |
You can cook for us anything you like. | 0:01:52 | 0:01:55 | |
Sweet, savoury, adventurous, classic, | 0:01:55 | 0:01:59 | |
just something that shows us the cook that you are. | 0:01:59 | 0:02:03 | |
Off you go. | 0:02:05 | 0:02:06 | |
The contestants now have ten minutes to plan their dish, | 0:02:11 | 0:02:15 | |
but can revisit the market at any time. | 0:02:15 | 0:02:18 | |
Today's ingredients include quail, | 0:02:19 | 0:02:22 | |
chorizo, cod, bone marrow | 0:02:22 | 0:02:28 | |
and squid. | 0:02:28 | 0:02:30 | |
There's also a range of cheeses, flours and grains. | 0:02:30 | 0:02:35 | |
And a selection of fruit and vegetables. | 0:02:36 | 0:02:40 | |
Blimey, that's a big 'un. | 0:02:40 | 0:02:41 | |
People who love food, it's every person's dream. | 0:02:45 | 0:02:47 | |
It's sort of quite breathtaking, really. | 0:02:47 | 0:02:51 | |
I'm going to do, I think, some kind of gnocchi. | 0:02:51 | 0:02:53 | |
Made it a few times in practice, | 0:02:53 | 0:02:55 | |
so we'll see what happens under the pressure. | 0:02:55 | 0:02:57 | |
There are so many beautiful things to cook with, | 0:02:59 | 0:03:02 | |
so it's a real opportunity. | 0:03:02 | 0:03:03 | |
You and I have got high expectations | 0:03:05 | 0:03:07 | |
because we've seen the talent we've got already. | 0:03:07 | 0:03:10 | |
We know how good they've got to be. | 0:03:10 | 0:03:12 | |
It has to taste fantastic and it has got to demonstrate skill. | 0:03:12 | 0:03:16 | |
I think I'll be OK, yeah. | 0:03:18 | 0:03:20 | |
Just got to concentrate on one dish | 0:03:20 | 0:03:22 | |
and make that the best-tasting dish possible. | 0:03:22 | 0:03:25 | |
Ladies and gentlemen, your chance to impress, one hour and ten minutes. | 0:03:27 | 0:03:31 | |
Cook very well because at the end of this, three of you are going home. | 0:03:31 | 0:03:36 | |
Let's cook. | 0:03:38 | 0:03:39 | |
35-year-old Kenny lives in Worthing, West Sussex, | 0:03:51 | 0:03:55 | |
with his wife and two young children. | 0:03:55 | 0:03:57 | |
My first sort of memories of food was that my mum cooked a lot, | 0:04:00 | 0:04:03 | |
she's from a big Irish family. | 0:04:03 | 0:04:05 | |
My mum always said if you just put a bit of love into it, that generally | 0:04:06 | 0:04:09 | |
will make the food taste better. | 0:04:09 | 0:04:12 | |
I'm just going to give it my best shot, | 0:04:12 | 0:04:13 | |
try and have a bit of fun and we'll see what happens. | 0:04:13 | 0:04:16 | |
-What do you do now, Kenny? -I'm a bank manager. | 0:04:18 | 0:04:21 | |
I've been working for the bank sort of 15 years, | 0:04:21 | 0:04:23 | |
so it's my first sort of proper job | 0:04:23 | 0:04:25 | |
and I just stuck with it and I love it, yeah. | 0:04:25 | 0:04:27 | |
You have got what people used to call a good, steady job, | 0:04:27 | 0:04:30 | |
so why MasterChef? | 0:04:30 | 0:04:31 | |
My passion has always been food | 0:04:31 | 0:04:33 | |
and this is a chance to do something different. This is something for me. | 0:04:33 | 0:04:37 | |
-What are you making? -Well, I'm trying to keep it quite classic, | 0:04:37 | 0:04:40 | |
so I'm going to do some pan-roasted quail, a red wine sort of reduction. | 0:04:40 | 0:04:43 | |
I'm going to do some celeriac puree, fondant potato. | 0:04:43 | 0:04:46 | |
Are you going to use the bone marrow? | 0:04:46 | 0:04:48 | |
I've used the bone marrow in the sauce | 0:04:48 | 0:04:50 | |
just to get a bit of flavour into it | 0:04:50 | 0:04:51 | |
and if I make something that tastes all right, I'm there, aren't I? | 0:04:51 | 0:04:55 | |
-You're halfway there. -I'm halfway there! | 0:04:55 | 0:04:57 | |
Kenny's roasting a quail. | 0:05:00 | 0:05:02 | |
He's got to make sure he pan- fries the outside first, | 0:05:02 | 0:05:04 | |
so it goes a little bit crispy. | 0:05:04 | 0:05:05 | |
Lots of seasoning on the inside, lots of butter, please, Kenny. | 0:05:05 | 0:05:08 | |
Make it opulent. | 0:05:08 | 0:05:09 | |
Red wine sauce with bone marrow is called sauce Bordelaise. | 0:05:10 | 0:05:13 | |
It's the best type of red wine sauce in the world | 0:05:13 | 0:05:16 | |
because that bone marrow makes it rich and wonderful. | 0:05:16 | 0:05:19 | |
But it's got to be reduced down properly | 0:05:19 | 0:05:21 | |
and it has got to be absolutely beautiful. | 0:05:21 | 0:05:23 | |
27-year-old Elena has recently taken up knitting and calligraphy, | 0:05:26 | 0:05:32 | |
but her day job is in finance in the City of London. | 0:05:32 | 0:05:35 | |
I've worked in pressurised environments, | 0:05:35 | 0:05:38 | |
so I like to think I deal with pressure quite well. | 0:05:38 | 0:05:40 | |
But again, you never know. | 0:05:40 | 0:05:42 | |
It's kind of a brand-new challenge and every challenge is different. | 0:05:42 | 0:05:45 | |
Elena, what are you making? | 0:05:45 | 0:05:46 | |
I'm going to do ravioli filled with ricotta and spinach, | 0:05:46 | 0:05:50 | |
a bit of Parmesan, pumpkin veloute. | 0:05:50 | 0:05:52 | |
A little bit of kale pesto and probably some Parma ham crispy bits. | 0:05:52 | 0:05:58 | |
Why are you here on MasterChef? | 0:05:58 | 0:06:00 | |
I come from a huge family of foodies. | 0:06:00 | 0:06:02 | |
My dad's Greek Cypriot and my mum's Indian from the West Indies, | 0:06:02 | 0:06:05 | |
so from Trinidad and Guyana. | 0:06:05 | 0:06:07 | |
So I've grown up with the Greek influence, | 0:06:07 | 0:06:08 | |
I've got the Indian influence | 0:06:08 | 0:06:10 | |
and I've got the West Indian influence as well. | 0:06:10 | 0:06:12 | |
As long as that filling | 0:06:17 | 0:06:18 | |
has got lots and lots of seasoning in it, brilliant. | 0:06:18 | 0:06:21 | |
Making a great veloute is a wonderful thing. | 0:06:21 | 0:06:24 | |
Lots of skill on show. | 0:06:24 | 0:06:26 | |
There is no reason why she shouldn't get it done. | 0:06:26 | 0:06:28 | |
She seems quite cool and collected. | 0:06:28 | 0:06:30 | |
15 minutes. You've had 15 minutes. | 0:06:33 | 0:06:35 | |
55-year-old Chris takes his culinary inspiration | 0:06:39 | 0:06:43 | |
from eating in fine dining restaurants. | 0:06:43 | 0:06:46 | |
The first time I had really good food, I was just blown away. | 0:06:47 | 0:06:50 | |
I thought... | 0:06:50 | 0:06:52 | |
I didn't realise food could taste so good, so I wanted to do that. | 0:06:52 | 0:06:56 | |
But at the moment I'm wondering if I can still boil an egg! | 0:06:56 | 0:06:59 | |
Chris, you look like the love child | 0:07:01 | 0:07:03 | |
of Patrick Stewart and Gregg Wallace. | 0:07:03 | 0:07:05 | |
That's very kind of you to say so. | 0:07:05 | 0:07:07 | |
We're obviously mirroring each other. | 0:07:07 | 0:07:08 | |
-What do you do? -Me, I'm a dentist. | 0:07:08 | 0:07:11 | |
Are there any links at all between cooking and dentistry? | 0:07:11 | 0:07:14 | |
Yeah, planning, | 0:07:14 | 0:07:15 | |
hopefully you are reasonably good with knife skills and concentrating | 0:07:15 | 0:07:18 | |
-and working to time. -What's the dish, Chris? | 0:07:18 | 0:07:20 | |
It's cod en papillote with fennel | 0:07:20 | 0:07:22 | |
on a fennel beurre blanc with beans and crushed potatoes. | 0:07:22 | 0:07:25 | |
I'm really pleased you're cooking fish. | 0:07:25 | 0:07:28 | |
Do it well. | 0:07:28 | 0:07:29 | |
The danger with cooking fish en papillote is, | 0:07:32 | 0:07:34 | |
you don't know when it's cooked. I hope he gets it right. | 0:07:34 | 0:07:38 | |
He's doing a fennel beurre blanc, fantastic, | 0:07:38 | 0:07:41 | |
a butter sauce made with lots of wine and shallots | 0:07:41 | 0:07:43 | |
which should be lovely and sweet. | 0:07:43 | 0:07:46 | |
It could eat beautifully as long as he gets that fish cooked | 0:07:46 | 0:07:49 | |
absolutely right. | 0:07:49 | 0:07:50 | |
Barrister George is a keen fly fisherman | 0:07:55 | 0:07:58 | |
who catches and smokes his own trout. | 0:07:58 | 0:08:02 | |
Food for me is just one of the most enjoyable experiences in life. | 0:08:02 | 0:08:06 | |
I'm never happier than when I'm eating good food. | 0:08:07 | 0:08:10 | |
So if I'm able to cook good food for other people, | 0:08:10 | 0:08:13 | |
that makes me doubly happy. | 0:08:13 | 0:08:15 | |
-George, you look remarkably comfortable. Are you? -I don't know. | 0:08:17 | 0:08:20 | |
I wish now that I had picked the quail before someone else did. | 0:08:20 | 0:08:23 | |
-Right, snooze, you lose. -Yes, quite. -George, what are you making? | 0:08:23 | 0:08:26 | |
Some gnocchi with radicchio. | 0:08:26 | 0:08:28 | |
That's going to go with some of the mushrooms, | 0:08:28 | 0:08:31 | |
the chorizo, and I made a little basil, | 0:08:31 | 0:08:33 | |
garlic oil kind of like a pesto, but not quite. | 0:08:33 | 0:08:36 | |
Who do you cook for now? | 0:08:36 | 0:08:37 | |
I tend to cook for my wife and my family. | 0:08:37 | 0:08:39 | |
I tend to try and be the boss in the kitchen. | 0:08:39 | 0:08:42 | |
Does your wife consider you to be the better cook? | 0:08:42 | 0:08:44 | |
I don't know about that, she's French, | 0:08:44 | 0:08:46 | |
so she's got it in her, | 0:08:46 | 0:08:47 | |
whereas I have to fight to bring it out of myself. | 0:08:47 | 0:08:50 | |
Good gnocchi is all about lots and lots of fluffy, dried potato, | 0:08:55 | 0:08:58 | |
a little bit of flour all mixed together. | 0:08:58 | 0:09:01 | |
And then he's got a sort of like a pesto affair of oil and basil, | 0:09:01 | 0:09:06 | |
but there is no sauce with that gnocchi. | 0:09:06 | 0:09:09 | |
It is at the end of the day a potato dumpling, | 0:09:09 | 0:09:12 | |
and any dumpling needs sauce. | 0:09:12 | 0:09:14 | |
30 minutes have gone, so you've got 40 minutes left. | 0:09:17 | 0:09:21 | |
Graphic designer Tasha enjoys combining her visual flair | 0:09:25 | 0:09:29 | |
with her love of food. | 0:09:29 | 0:09:31 | |
When I take inspiration for my dishes I look at art, | 0:09:34 | 0:09:37 | |
the way things are spatially on a plate. | 0:09:37 | 0:09:40 | |
The negative and positive space. | 0:09:40 | 0:09:42 | |
So I'm hoping my creativity is going to be my strongest point. | 0:09:42 | 0:09:46 | |
Tasha, what are you going to make? | 0:09:50 | 0:09:52 | |
I'm going to do some mushroom filled ravioli with a chorizo oil. | 0:09:52 | 0:09:57 | |
Why pasta? | 0:09:57 | 0:09:59 | |
I think it's going to show you some skill, | 0:09:59 | 0:10:02 | |
I think it's going to show you some invention | 0:10:02 | 0:10:05 | |
and I think it'll be really tasty. | 0:10:05 | 0:10:07 | |
If you do skill, invention and tasty, that's got to be enough. | 0:10:07 | 0:10:10 | |
And hopefully, it will look nice as well. | 0:10:10 | 0:10:12 | |
And presentation, of course, presentation. | 0:10:12 | 0:10:15 | |
You've nailed them all. Tasha, happy? | 0:10:15 | 0:10:18 | |
-Yeah, fine, just want to wipe my eyes, but I can't! -Come here. | 0:10:18 | 0:10:21 | |
Thank you. | 0:10:23 | 0:10:24 | |
Thin pasta please, Tasha. | 0:10:28 | 0:10:30 | |
Make sure it's really well seasoned. | 0:10:30 | 0:10:31 | |
And she's serving that with a chorizo oil. | 0:10:31 | 0:10:33 | |
I just hope there's enough sauce | 0:10:35 | 0:10:37 | |
to make sure that that ravioli is lovely and unctuous. | 0:10:37 | 0:10:41 | |
32-year-old Mans was born in Lebanon and has lived in France, | 0:10:45 | 0:10:50 | |
Dubai and now in London. | 0:10:50 | 0:10:52 | |
My dream would be to open my own fine dining, Lebanese restaurant. | 0:10:53 | 0:10:58 | |
Lebanese cuisine is very hearty, it's very, very comfort food. | 0:10:59 | 0:11:02 | |
But there is a way for it to be a little bit more fancy. | 0:11:02 | 0:11:06 | |
Mans, what are you going to make for us? | 0:11:09 | 0:11:11 | |
I'm making a smoked aubergine paste with ricotta. | 0:11:11 | 0:11:15 | |
A pomegranate and tomato chive salad | 0:11:15 | 0:11:18 | |
and with it is salt-and-pepper squid. | 0:11:18 | 0:11:21 | |
Is your food, do you think, | 0:11:21 | 0:11:23 | |
representative of your life and your travels? | 0:11:23 | 0:11:26 | |
Yes, I think so. | 0:11:26 | 0:11:27 | |
-In what way? -I like to mix flavours from all around the world, | 0:11:27 | 0:11:30 | |
so this is what I'm trying to do today | 0:11:30 | 0:11:32 | |
and hopefully it will work out. | 0:11:32 | 0:11:34 | |
We've got ricotta cheese with pomegranate and squid? | 0:11:37 | 0:11:41 | |
I think Mans is playing with fire. | 0:11:41 | 0:11:42 | |
I think it's dangerous but if he makes it work, great! | 0:11:42 | 0:11:45 | |
You've got 20 minutes left, guys, 20 minutes. | 0:11:49 | 0:11:52 | |
Lyn from Derby has been cooking | 0:11:53 | 0:11:55 | |
since the age of ten, when her mum gave her | 0:11:55 | 0:11:58 | |
free rein in the kitchen. | 0:11:58 | 0:12:00 | |
I'm just obsessed with food. | 0:12:00 | 0:12:02 | |
But I do get a little bit nervous cooking for other people | 0:12:04 | 0:12:07 | |
because I'm not great at being critiqued. | 0:12:07 | 0:12:10 | |
I'm dreading it! | 0:12:13 | 0:12:15 | |
What do you do for a living, Lyn? | 0:12:19 | 0:12:20 | |
I've been a probation officer for about 15 years and I have worked in | 0:12:20 | 0:12:23 | |
a prison for about four. | 0:12:23 | 0:12:25 | |
I should imagine, like cooking, | 0:12:25 | 0:12:27 | |
-you've had your triumphs and your... near misses? -Yeah, you do, yes, | 0:12:27 | 0:12:31 | |
get some triumphs and when you get the triumphs, | 0:12:31 | 0:12:34 | |
they are something to be very, very, very proud of. | 0:12:34 | 0:12:38 | |
What are you making for us? | 0:12:38 | 0:12:39 | |
I've gone for the quail and I have just pan-fried that. | 0:12:39 | 0:12:42 | |
I've made a bonbon from the leg meat. | 0:12:42 | 0:12:45 | |
Pomme puree, some kale and a red wine reduction. | 0:12:45 | 0:12:48 | |
Lyn, fascinated by your food. | 0:12:48 | 0:12:50 | |
Lyn's taken apart her quail, | 0:12:52 | 0:12:54 | |
she's taken the legs and made a bonbon out of it. | 0:12:54 | 0:12:56 | |
She's pan-fried the breast. | 0:12:56 | 0:12:58 | |
She's taken the bones and made a sauce which is thick and rich. | 0:12:59 | 0:13:02 | |
Lyn looks like she might be a cook. | 0:13:04 | 0:13:05 | |
The problem we've got today is, we've got a room full of them. | 0:13:09 | 0:13:12 | |
You know what? | 0:13:13 | 0:13:14 | |
It's going to have to be really good today, really good. | 0:13:14 | 0:13:17 | |
You have one minute. | 0:13:19 | 0:13:21 | |
The pasta hasn't split, that's the main thing. | 0:13:23 | 0:13:25 | |
Nearly there. | 0:13:26 | 0:13:28 | |
Come on, Kenny. | 0:13:32 | 0:13:34 | |
Quick. | 0:13:35 | 0:13:36 | |
That's it, guys. Stop. | 0:13:44 | 0:13:45 | |
-Are you all right? -Yeah. | 0:13:50 | 0:13:53 | |
-Gosh, that was awesome, wasn't it? -Yeah! | 0:13:53 | 0:13:56 | |
-They are all great, aren't they? -They are indeed. | 0:13:57 | 0:14:00 | |
Kenny, we want to taste your food. Come on. | 0:14:00 | 0:14:03 | |
Bank manager Kenny is serving pan-roasted quail | 0:14:10 | 0:14:15 | |
with celeriac puree, | 0:14:15 | 0:14:17 | |
fondant potato, buttered ceps, | 0:14:17 | 0:14:20 | |
beetroot, crispy spinach and | 0:14:20 | 0:14:23 | |
a red wine and bone marrow sauce. | 0:14:23 | 0:14:26 | |
A fair amount of work there. | 0:14:26 | 0:14:28 | |
If that's all properly cooked, much to be admired. | 0:14:28 | 0:14:32 | |
Your quail is cooked beautifully, | 0:14:40 | 0:14:42 | |
I love the way you've roasted it on the breast. | 0:14:42 | 0:14:45 | |
Your fondant is soft and buttery, I really like it. | 0:14:45 | 0:14:47 | |
Your sauce is properly powerful. | 0:14:47 | 0:14:49 | |
But I don't like your beetroot | 0:14:49 | 0:14:51 | |
because I don't think it has got any place on the plate at all. | 0:14:51 | 0:14:54 | |
-OK. -You don't have to chuck everything at it, Kenny. | 0:14:54 | 0:14:56 | |
-Of course. -Because some of that is sound as a pound. | 0:14:56 | 0:15:00 | |
That sauce is really very, very rich indeed because of the bone marrow. | 0:15:01 | 0:15:06 | |
Your puree is perfectly smooth. | 0:15:06 | 0:15:08 | |
I've got a sneaking suspicion that you have quite a bit of technique | 0:15:09 | 0:15:12 | |
up your sleeve. | 0:15:12 | 0:15:13 | |
I'm feeling good, ready to go, next round, maybe. | 0:15:16 | 0:15:20 | |
-Well done, mate. -Thank you. -That was really good. | 0:15:21 | 0:15:24 | |
-I think it went really well. -You managed it. -Well done. | 0:15:24 | 0:15:28 | |
27-year-old Elena has made ravioli filled with ricotta and spinach, | 0:15:32 | 0:15:38 | |
kale pesto, crispy pancetta and a sage and pumpkin veloute. | 0:15:38 | 0:15:44 | |
Nice sauce, nice pasta, | 0:15:50 | 0:15:52 | |
but the spinach and ricotta filling is really wet, | 0:15:52 | 0:15:56 | |
so it's spilling out into the sauce. | 0:15:56 | 0:16:00 | |
I really like the sweet pumpkin sauce. | 0:16:00 | 0:16:03 | |
For you to make a veloute, make a filling, make a ravioli, very good. | 0:16:03 | 0:16:07 | |
It's like the adrenaline is just... | 0:16:11 | 0:16:12 | |
I think I can cook better | 0:16:14 | 0:16:15 | |
but I'm definitely proud of myself, you know. | 0:16:15 | 0:16:17 | |
Barrister George has cooked gnocchi with wild mushrooms, pine nuts, | 0:16:22 | 0:16:27 | |
Swiss chard, endive, and basil and garlic oil. | 0:16:27 | 0:16:32 | |
Your gnocchi are nice and light. | 0:16:40 | 0:16:42 | |
I like the selection of mushrooms and chard | 0:16:42 | 0:16:45 | |
and a bit of endive in there as well. | 0:16:45 | 0:16:47 | |
But there's nothing gluing it together. | 0:16:47 | 0:16:50 | |
It needs a sauce of some type so that those dumplings puff up | 0:16:50 | 0:16:53 | |
a little bit and take a bit of that sauce on. | 0:16:53 | 0:16:57 | |
It's very easy to make gnocchi heavy and dense. | 0:16:57 | 0:16:59 | |
Yours are light and pillow-like. | 0:16:59 | 0:17:02 | |
I also like the zing of fresh herb, | 0:17:02 | 0:17:05 | |
but without a sauce, it's dry and it just hasn't got enough flavour | 0:17:05 | 0:17:11 | |
to cover what is a bowl of potato dumplings. | 0:17:11 | 0:17:15 | |
Aargh. | 0:17:15 | 0:17:16 | |
If the reasons that I go home | 0:17:19 | 0:17:20 | |
are because I didn't quite put enough of the sauce on the plate, | 0:17:20 | 0:17:24 | |
then that will bug me. | 0:17:24 | 0:17:26 | |
God, it's daunting. | 0:17:26 | 0:17:28 | |
Probation officer Lyn is serving pan-fried breast of quail | 0:17:33 | 0:17:39 | |
on mashed potato, a quail leg bonbon, | 0:17:39 | 0:17:43 | |
buttered kale and a red wine sauce. | 0:17:43 | 0:17:46 | |
The bonbon has got loads of spice in it with pepper, lots of garlic. | 0:17:55 | 0:17:59 | |
It's crispy on the outside, you can taste the quail, it's really good. | 0:17:59 | 0:18:03 | |
Your sauce is rich with red wine. | 0:18:03 | 0:18:05 | |
Your mashed potato, although it's got lumps in it, | 0:18:05 | 0:18:07 | |
is really well-seasoned and really, really lovely. | 0:18:07 | 0:18:10 | |
Bonbons are fabulous. | 0:18:11 | 0:18:13 | |
-OK. -The potato is buttery and your sauce is sweet. | 0:18:13 | 0:18:17 | |
It's deep, it's great. | 0:18:17 | 0:18:19 | |
I'm really happy with the breast. | 0:18:19 | 0:18:21 | |
You've handled that bird really well. | 0:18:21 | 0:18:23 | |
You have a very good touch, very good palate, | 0:18:23 | 0:18:25 | |
I'm very impressed with that. | 0:18:25 | 0:18:27 | |
I never expected to get that kind of feedback. | 0:18:31 | 0:18:35 | |
I'm bowled over, it was awesome. | 0:18:37 | 0:18:39 | |
I'm so excited. | 0:18:39 | 0:18:41 | |
Well done! | 0:18:41 | 0:18:42 | |
Mans has made salt-and-pepper squid... | 0:18:51 | 0:18:54 | |
..and served it on a puree of smoked aubergine, ricotta, | 0:18:56 | 0:19:00 | |
lemon and garlic and a salad of chives, | 0:19:00 | 0:19:03 | |
tomatoes and pomegranate seeds. | 0:19:03 | 0:19:06 | |
-You are a fusion man, aren't you? -I am. | 0:19:08 | 0:19:11 | |
Your squid's cooked nicely with its salt and pepper outside, | 0:19:18 | 0:19:21 | |
being a little bit spicy, a little bit crispy. | 0:19:21 | 0:19:24 | |
There's lots of lovely flavour of cumin and garlic | 0:19:24 | 0:19:28 | |
in with your aubergine. | 0:19:28 | 0:19:31 | |
But that sweetness of pomegranate and cheese and squid, | 0:19:31 | 0:19:35 | |
I find unnerving. | 0:19:35 | 0:19:37 | |
I'm not a fan of squid and cheese | 0:19:37 | 0:19:39 | |
and I'm not a fan of squid and pomegranate. | 0:19:39 | 0:19:42 | |
I thought I'd hate ricotta, aubergine and pomegranate, | 0:19:42 | 0:19:45 | |
but I don't. I could dip some bread into it, | 0:19:45 | 0:19:47 | |
but I can't get used to dipping squid into it, I'm afraid. | 0:19:47 | 0:19:50 | |
I'm not sure it's something that you've had before. | 0:19:50 | 0:19:54 | |
-No. -I think it's something you may have made up. -Yes. Exactly. | 0:19:54 | 0:19:56 | |
I took a huge risk by doing this dish. | 0:19:59 | 0:20:02 | |
Then again, I like mixing ingredients | 0:20:02 | 0:20:04 | |
and sometimes it works and if it doesn't work, | 0:20:04 | 0:20:08 | |
well, tough luck for me. | 0:20:08 | 0:20:09 | |
Well done. Are you all right? | 0:20:09 | 0:20:12 | |
Graphic designer Tasha has cooked mushroom and Parmesan ravioli | 0:20:18 | 0:20:24 | |
with crispy chorizo cubes and a chorizo, thyme and sage oil. | 0:20:24 | 0:20:29 | |
Not bad on your pasta, it's slightly too thick, | 0:20:36 | 0:20:39 | |
therefore a little bit chewy around the edge. | 0:20:39 | 0:20:43 | |
But the inside of your ravioli is absolutely lovely. | 0:20:43 | 0:20:47 | |
Soft mushrooms, fair amount of cheese in there as well, | 0:20:47 | 0:20:50 | |
giving it a real salty zing. | 0:20:50 | 0:20:53 | |
Your oil is not delivering enough flavour. | 0:20:53 | 0:20:55 | |
-Right. -I like the warmth that comes from the big hunks of chorizo, | 0:20:55 | 0:21:00 | |
but you need to put paprika with that oil. | 0:21:00 | 0:21:02 | |
There's some tasty bits and there's a few little mistakes. | 0:21:03 | 0:21:06 | |
It's a bit of a blur. | 0:21:11 | 0:21:13 | |
Hopefully, if I go through, I'll get those silly mistakes correct. | 0:21:13 | 0:21:17 | |
Finally, Chris has prepared cod en papillote, with crushed potatoes, | 0:21:22 | 0:21:28 | |
green beans and chard, | 0:21:28 | 0:21:30 | |
with brown shrimps in a fennel beurre blanc sauce. | 0:21:30 | 0:21:35 | |
You can most certainly cook a piece of fish, | 0:21:40 | 0:21:42 | |
it's coming apart in nice, big, wide flakes. | 0:21:42 | 0:21:45 | |
Beurre blanc, perfect accompaniment to that cod. | 0:21:45 | 0:21:49 | |
I think there are some really lovely bits about this dish. | 0:21:49 | 0:21:52 | |
It's just a bit rough in the way it looks. | 0:21:52 | 0:21:55 | |
But I think it's a good start. | 0:21:55 | 0:21:57 | |
I was sort of shell-shocked. It's quite an experience. | 0:21:58 | 0:22:01 | |
They seemed to quite like some parts of it, so I'm holding on to that. | 0:22:02 | 0:22:04 | |
-What are we going to do here then, John? -I have a star today. | 0:22:07 | 0:22:10 | |
I think Lyn's quail was just fantastic. | 0:22:10 | 0:22:14 | |
The flavours, Gregg! | 0:22:14 | 0:22:16 | |
I agree with you. The most important thing are good cookery foundations, | 0:22:16 | 0:22:20 | |
and Lyn can cook. | 0:22:20 | 0:22:22 | |
The other dish that I loved was also a dish of quail | 0:22:23 | 0:22:26 | |
and that was from Kenny, the bank manager. | 0:22:26 | 0:22:29 | |
Kenny can cook as well. | 0:22:29 | 0:22:31 | |
Heart and soul of that dish was great | 0:22:31 | 0:22:33 | |
and that sauce bordelaise was fabulous. Can we talk about Chris? | 0:22:33 | 0:22:39 | |
Cooking en papillote and making a beurre blanc, that's classic, | 0:22:39 | 0:22:43 | |
classic cooking, and he can do it. | 0:22:43 | 0:22:45 | |
Yeah, Chris, our dentist, I think did really well. | 0:22:45 | 0:22:48 | |
So Chris now joins Lyn and Kenny. | 0:22:48 | 0:22:50 | |
Mans can actually cook squid. | 0:22:51 | 0:22:54 | |
But aubergine, ricotta cheese, squid and pomegranate seeds? | 0:22:54 | 0:22:58 | |
That doesn't work! | 0:22:58 | 0:23:00 | |
Mans, I like some of your Lebanese flavours, but not all together. | 0:23:00 | 0:23:05 | |
George frustrates me in that I think he made excellent gnocchi, | 0:23:07 | 0:23:11 | |
but you've got to put some heavy sauce in there. | 0:23:11 | 0:23:15 | |
-Flavour, he did not deliver. -True. | 0:23:15 | 0:23:19 | |
Elena did good pasta work. | 0:23:19 | 0:23:20 | |
She made a very decent pumpkin veloute. | 0:23:20 | 0:23:23 | |
There was definitely skill on show there. | 0:23:23 | 0:23:25 | |
However, the issue was that filling of wet ricotta. | 0:23:25 | 0:23:30 | |
Tasha's ravioli was a little bit thick | 0:23:30 | 0:23:32 | |
where the two sheets of pasta met. | 0:23:32 | 0:23:35 | |
Beautiful mushroom filling. | 0:23:35 | 0:23:37 | |
The oil itself didn't have a great deal of punch. | 0:23:37 | 0:23:41 | |
I'd like it to be a bit more saucy, a bit more unctuous. | 0:23:41 | 0:23:44 | |
If this is it, I'll be gutted. | 0:23:48 | 0:23:50 | |
I want to prove to you how good I can be. | 0:23:51 | 0:23:53 | |
In the time, I did what I wanted to do, | 0:23:55 | 0:23:58 | |
but often, one thing makes the difference. | 0:23:58 | 0:24:01 | |
That was really fun, but intense. | 0:24:01 | 0:24:03 | |
I think that's just whetted my appetite. | 0:24:03 | 0:24:05 | |
It is a bit infectious, the adrenaline rush. | 0:24:05 | 0:24:09 | |
I'm here for the adventure. | 0:24:09 | 0:24:11 | |
I know it's going to be a hard one, because only three will make it, | 0:24:11 | 0:24:15 | |
but I really want to go through. | 0:24:15 | 0:24:16 | |
Who can go further in the competition? | 0:24:21 | 0:24:23 | |
Who has got more to show? | 0:24:23 | 0:24:25 | |
Very, very well done. | 0:24:38 | 0:24:40 | |
With a roomful of decent cooks, | 0:24:41 | 0:24:43 | |
it's a real shame that all of you can't go through. | 0:24:43 | 0:24:45 | |
There's three cooks who we thought today were outstanding. | 0:24:48 | 0:24:52 | |
Kenny. | 0:24:55 | 0:24:56 | |
Lyn. | 0:24:58 | 0:24:59 | |
And Chris. | 0:24:59 | 0:25:01 | |
Congratulations, you three are going through to the next round. | 0:25:01 | 0:25:04 | |
Well done. Well done. | 0:25:04 | 0:25:07 | |
That means we've only got one more place to give. | 0:25:09 | 0:25:11 | |
The fourth person going through to the next round... | 0:25:14 | 0:25:17 | |
..is Elena. | 0:25:23 | 0:25:25 | |
Congratulations. | 0:25:25 | 0:25:26 | |
Mans, Tasha, George, thank you very much, guys. | 0:25:31 | 0:25:35 | |
-Nice to have met you. -Thank you. | 0:25:36 | 0:25:38 | |
I was pleased with what I produced. | 0:25:43 | 0:25:45 | |
But on the day, there were better chefs, so... | 0:25:45 | 0:25:49 | |
I'm sure I can only savour a couple of things, | 0:25:49 | 0:25:51 | |
because I've had such a great time | 0:25:51 | 0:25:52 | |
and would have wanted it to go further. But it happens. | 0:25:52 | 0:25:56 | |
I'm not going to be doing squids any more. | 0:25:56 | 0:25:58 | |
Ever. I didn't do my cooking style justice at all tonight. | 0:25:58 | 0:26:03 | |
But c'est la vie. | 0:26:03 | 0:26:05 | |
Today has a real sense of occasion, | 0:26:20 | 0:26:23 | |
because we've invited three wonderful guests in here | 0:26:23 | 0:26:26 | |
to taste and help judge your food... | 0:26:26 | 0:26:29 | |
Previous finalist Jack Lucas | 0:26:31 | 0:26:35 | |
and champions Mat Follas and Natalie Coleman. | 0:26:35 | 0:26:40 | |
You impress all three of them, you are good! | 0:26:41 | 0:26:44 | |
Ladies and gentlemen, three quarterfinal places to give. | 0:26:46 | 0:26:49 | |
Two courses, your own food. | 0:26:51 | 0:26:54 | |
One hour and 15 minutes. Let's cook. | 0:26:54 | 0:26:56 | |
I've done these dishes for dinner parties and friends. | 0:27:08 | 0:27:11 | |
People usually liked it. | 0:27:11 | 0:27:12 | |
Practised it a few weeks ago and I got Nancy, my wife, | 0:27:13 | 0:27:16 | |
to come in periodically and ask me lots of questions | 0:27:16 | 0:27:18 | |
to try and put me off. | 0:27:18 | 0:27:19 | |
It's got to be really good food without any mistakes. | 0:27:19 | 0:27:22 | |
What are you going to cook, Chris, | 0:27:24 | 0:27:26 | |
that's going to get you a quarterfinal place? | 0:27:26 | 0:27:28 | |
Seared tuna, covered in sesame seed, with lots of Asian flavours, | 0:27:28 | 0:27:31 | |
drizzled with ginger. | 0:27:31 | 0:27:33 | |
It's going to be on a bed of coriander | 0:27:33 | 0:27:34 | |
and it's got little garlic chips and chilli on top. | 0:27:34 | 0:27:37 | |
And a main course of...? | 0:27:37 | 0:27:38 | |
It's a tarragon chicken with smoked lardons, mushrooms, | 0:27:38 | 0:27:42 | |
tarragon and with a bit of Madeira in it, really rich sauce, | 0:27:42 | 0:27:45 | |
chicken skin chard and hasselback potato. | 0:27:45 | 0:27:49 | |
Why would you want a quarterfinal place? | 0:27:49 | 0:27:50 | |
I want to be a better chef. | 0:27:50 | 0:27:52 | |
This pushes you, this moves you along, | 0:27:52 | 0:27:54 | |
from where you would be in your normal life. | 0:27:54 | 0:27:57 | |
Oh, that's a brave chap, innit, | 0:28:00 | 0:28:01 | |
who comes in here and just sears a bit of tuna! | 0:28:01 | 0:28:04 | |
It could well be a good tactical move, | 0:28:05 | 0:28:07 | |
doing something delicious but simple as a starter, | 0:28:07 | 0:28:11 | |
putting all your energy and time into a more complex main course. | 0:28:12 | 0:28:15 | |
Chicken with tarragon, | 0:28:15 | 0:28:17 | |
it's proper comfort food and I'm really excited about it. | 0:28:17 | 0:28:20 | |
I just hope he does it justice. | 0:28:20 | 0:28:22 | |
Elena is playing with two very, very classical dishes. | 0:28:30 | 0:28:34 | |
Beef carpaccio, served with matchstick fries, | 0:28:34 | 0:28:38 | |
a mustard dressing and burnt onions. | 0:28:38 | 0:28:40 | |
I mean, that's a great combination. | 0:28:40 | 0:28:42 | |
I love a carpaccio, | 0:28:42 | 0:28:44 | |
but it's not showing a great deal of cookery skill. | 0:28:44 | 0:28:47 | |
Her second course is a duck breast with celeriac puree, cavolo nero, | 0:28:47 | 0:28:50 | |
blackberry sauce, lovely, lovely flavours, | 0:28:50 | 0:28:53 | |
but cooking that duck is not as easy as everybody thinks. | 0:28:53 | 0:28:56 | |
Elena, you've got little sort of calling cards. | 0:28:58 | 0:29:01 | |
Yeah, every five minutes, I should have done a bunch of stuff. | 0:29:01 | 0:29:04 | |
Right, so each one of those cards is a five-minute pack? | 0:29:04 | 0:29:06 | |
-Yeah. -Very clever, good planning, I like it. | 0:29:06 | 0:29:08 | |
I can be quite slow, so I'm trying to be as fast as I can. | 0:29:08 | 0:29:11 | |
Slow is something you really don't want to be on MasterChef. | 0:29:11 | 0:29:14 | |
-I know, I know. -Where are you right now? | 0:29:14 | 0:29:17 | |
A little bit behind. | 0:29:17 | 0:29:18 | |
What do I need to do? What do I need to do? | 0:29:20 | 0:29:22 | |
Two courses for four people in an hour and 15 minutes. | 0:29:23 | 0:29:26 | |
I don't think I've ever done that before. | 0:29:26 | 0:29:29 | |
So I've really got to keep tidy and don't kind of get into a messy flap. | 0:29:29 | 0:29:32 | |
I feel a little bit nervous. I won't lie. | 0:29:41 | 0:29:43 | |
It's what sort of drives you, isn't it? | 0:29:43 | 0:29:46 | |
Yeah, I am absolutely buzzing. | 0:29:46 | 0:29:49 | |
-Two courses for a quarterfinal place. -Yeah. | 0:29:49 | 0:29:51 | |
-What are they? -I'm doing a venison loin with a champ croquette, | 0:29:51 | 0:29:55 | |
some carrot puree and a juniper sauce. | 0:29:55 | 0:29:58 | |
Dessert, I'm doing a fig and almond tart, | 0:29:58 | 0:30:02 | |
with some Chantilly cream and a spiced fig syrup. | 0:30:02 | 0:30:05 | |
You look like you're a bit nervous about this round. | 0:30:05 | 0:30:07 | |
I loved the first one and to get that taste of success, | 0:30:07 | 0:30:10 | |
you know what it's like. It pushes you forward, doesn't it? | 0:30:10 | 0:30:12 | |
We shall see! | 0:30:12 | 0:30:13 | |
Venison and juniper and a croquette sounds fabulous, | 0:30:20 | 0:30:23 | |
absolutely fantastic. | 0:30:23 | 0:30:24 | |
Cor! An almond and fig tart with the fig syrup. | 0:30:26 | 0:30:30 | |
There are lots of reasons to fall in love with Kenny's food. | 0:30:30 | 0:30:34 | |
That is not the issue. | 0:30:34 | 0:30:36 | |
Has Kenny actually bitten off more than he can really chew? | 0:30:36 | 0:30:39 | |
He looks pushed, | 0:30:40 | 0:30:43 | |
to the point of manic. | 0:30:43 | 0:30:44 | |
And he's already cut himself twice. | 0:30:44 | 0:30:46 | |
This whole thing, this thing is bonkers! | 0:30:53 | 0:30:55 | |
I keep pinching myself. | 0:30:55 | 0:30:57 | |
Am I actually here? | 0:30:57 | 0:30:59 | |
It's bonkers! | 0:30:59 | 0:31:00 | |
Lyn. What are you going to cook for us? | 0:31:02 | 0:31:04 | |
I'm starting with a pan-fried duck breast. | 0:31:04 | 0:31:06 | |
I'm doing a stuffed cabbage parcel. | 0:31:06 | 0:31:10 | |
What's your cabbage parcel stuffed with? | 0:31:10 | 0:31:12 | |
Essentially, it's stuffed with cabbage. | 0:31:12 | 0:31:14 | |
And a red wine, port and blackberry sauce. | 0:31:14 | 0:31:17 | |
My next dish is a spiced hazelnut biscuit, | 0:31:17 | 0:31:22 | |
with a baked chocolate and orange ganache. | 0:31:22 | 0:31:25 | |
Is your ganache spreadable or is it a disc? | 0:31:25 | 0:31:29 | |
Theoretically, I am meant to quenelle it. | 0:31:29 | 0:31:34 | |
You may or may not get quenelles. | 0:31:34 | 0:31:36 | |
So I really need to work on my presentation. | 0:31:36 | 0:31:39 | |
Lyn is putting cabbage inside a cabbage. | 0:31:47 | 0:31:50 | |
I don't know why she's not using a forcemeat inside the cabbage, | 0:31:50 | 0:31:52 | |
because that would be really lovely with the duck meat. | 0:31:52 | 0:31:55 | |
Dessert is a baked chocolate ganache. | 0:31:55 | 0:31:58 | |
Chocolate ganache to me is the spreadable stuff | 0:31:58 | 0:32:00 | |
you put on top of a cake. | 0:32:00 | 0:32:02 | |
So is it like a baked chocolate mousse or a baked chocolate biscuit? | 0:32:02 | 0:32:05 | |
I don't understand what a baked chocolate ganache is. | 0:32:05 | 0:32:08 | |
I know what I've got to do. | 0:32:12 | 0:32:13 | |
I'm just running out of time. | 0:32:13 | 0:32:17 | |
But I will get something out, hopefully. | 0:32:17 | 0:32:21 | |
I feel sorry for the guys today, because it is quite stressful. | 0:32:33 | 0:32:36 | |
I remember I sort of fell to pieces in this round. | 0:32:36 | 0:32:39 | |
I was a little bit late, so I don't envy them today. | 0:32:39 | 0:32:42 | |
MasterChef has done wonders for me, it opens doors. | 0:32:43 | 0:32:46 | |
My dream was that sort of seaside cafe, doing really good quality, | 0:32:46 | 0:32:52 | |
relatively simple food. | 0:32:52 | 0:32:54 | |
I've achieved that and I'm enjoying what I do. | 0:32:54 | 0:32:56 | |
I remember this challenge, looking back on it, with fond memories. | 0:32:59 | 0:33:02 | |
Actually, I think it went quite well for me, | 0:33:02 | 0:33:04 | |
but it is absolutely terrifying. | 0:33:04 | 0:33:06 | |
But for me, show potential, deliver things on time | 0:33:06 | 0:33:09 | |
to schedule and you will ace this challenge. | 0:33:09 | 0:33:12 | |
Here's to some good food, guys, | 0:33:14 | 0:33:16 | |
I hope that we're going to get fed well. | 0:33:16 | 0:33:18 | |
-Salute. -Cheers. -Cheers. | 0:33:18 | 0:33:19 | |
Ten minutes on your first course, please. | 0:33:23 | 0:33:25 | |
Now, I quite like the sound of this. | 0:33:28 | 0:33:29 | |
It's quite simple, tuna, just sesame coat it, cook it nice and pink, | 0:33:29 | 0:33:33 | |
just a really nice sear on the outside is all it needs. | 0:33:33 | 0:33:36 | |
-That looks good, mate. -Thank you. | 0:33:36 | 0:33:38 | |
-I hope it tastes good. -I think the key to this dish | 0:33:38 | 0:33:40 | |
is those Asian flavours and not overbalancing with too much garlic. | 0:33:40 | 0:33:45 | |
I feel sorry for my other half tonight, | 0:33:46 | 0:33:48 | |
after eating them garlic chips! | 0:33:48 | 0:33:49 | |
Three minutes, young Chris. | 0:33:51 | 0:33:53 | |
-What else has to go on here? -Just the garnishes. | 0:33:57 | 0:33:59 | |
Good job I don't shake like this at work! | 0:34:01 | 0:34:05 | |
Are you happy with it? | 0:34:05 | 0:34:06 | |
-Yeah. -Good. Off you go. | 0:34:06 | 0:34:07 | |
-Thank you. -Well done, mate. | 0:34:07 | 0:34:09 | |
Well done. | 0:34:09 | 0:34:10 | |
-Hello. -Hello. | 0:34:17 | 0:34:19 | |
Thank you. | 0:34:21 | 0:34:22 | |
This is a seared tuna with black sesame seed on the outside, | 0:34:26 | 0:34:30 | |
with an Asian style dressing on coriander with garlic chips. | 0:34:30 | 0:34:34 | |
-Thank you. -Thank you very much. -Thank you. | 0:34:34 | 0:34:36 | |
It smells really, really good. It looks really pretty. | 0:34:38 | 0:34:42 | |
He's made quite a good effort. | 0:34:42 | 0:34:44 | |
The tuna is cooked nicely. I like the sesame crust on the outside. | 0:34:51 | 0:34:54 | |
He has got the coriander, the chilli, the garlic in there, | 0:34:54 | 0:34:56 | |
but actually, that sauce, where is it? | 0:34:56 | 0:34:59 | |
I want more of it, I want something to give it some depth of flavour. | 0:34:59 | 0:35:02 | |
There's a hint of it on the plate, it smells good, | 0:35:02 | 0:35:05 | |
so he had a good sauce. | 0:35:05 | 0:35:06 | |
If he put plenty of that on the plate, there's a good dish here. | 0:35:06 | 0:35:09 | |
The heat of the chilli, along with the sweetness of the fish, | 0:35:11 | 0:35:14 | |
that lovely toastiness of the sesame seeds is wonderful. | 0:35:14 | 0:35:17 | |
That's a nice dish. | 0:35:17 | 0:35:18 | |
15 minutes now... | 0:35:20 | 0:35:22 | |
-until your chicken, yeah? -Thank you. | 0:35:22 | 0:35:24 | |
Go on, chef! | 0:35:24 | 0:35:26 | |
I've done this dish between eight to ten times, | 0:35:26 | 0:35:28 | |
but never under this sort of time pressure. | 0:35:28 | 0:35:30 | |
It has always been relaxed, for friends and relatives. | 0:35:30 | 0:35:33 | |
And with a glass of wine! | 0:35:33 | 0:35:34 | |
I love the sound of his second course, | 0:35:37 | 0:35:39 | |
chicken in a creamy tarragon, | 0:35:39 | 0:35:41 | |
it's a favourite in my house. | 0:35:41 | 0:35:43 | |
It's completely different to his starter. | 0:35:43 | 0:35:46 | |
Quite French in its approach. | 0:35:46 | 0:35:48 | |
Hasselback potatoes, so important that he slices those potatoes | 0:35:48 | 0:35:51 | |
really finely and they crisp up. | 0:35:51 | 0:35:53 | |
-Yeah, you've got four minutes, Chris. -OK. | 0:35:54 | 0:35:57 | |
Looks like you're on time. | 0:35:57 | 0:35:58 | |
I like to try and be to time if I can. | 0:35:58 | 0:36:00 | |
Oh, you've got some good things going across that plate, chef. | 0:36:01 | 0:36:06 | |
-Yeah! What's left? Your chards. -Chards. | 0:36:06 | 0:36:11 | |
Well done. | 0:36:11 | 0:36:12 | |
Nice. Nice. | 0:36:15 | 0:36:17 | |
-Hello, again. -Hello. -Hi. | 0:36:21 | 0:36:24 | |
Wow. | 0:36:26 | 0:36:28 | |
Thank you very much. | 0:36:29 | 0:36:30 | |
This is a tarragon chicken and a mushroom sauce. | 0:36:31 | 0:36:35 | |
A chicken chard, hasselback potatoes | 0:36:35 | 0:36:37 | |
-and then spinach and pine nuts, enjoy, thank you. -Thanks. -Thanks. | 0:36:37 | 0:36:41 | |
It's a nice looking dish, it smells great, I can't wait to try it. | 0:36:43 | 0:36:47 | |
Mmm! That is so good. | 0:36:50 | 0:36:52 | |
He has got it, hasn't he? Well done. | 0:36:52 | 0:36:54 | |
I love this. The chicken was cooked perfectly. | 0:36:56 | 0:36:59 | |
I loved the spinach and pine nut puree. | 0:36:59 | 0:37:02 | |
The sauce with the mushrooms and morels was delicious. | 0:37:02 | 0:37:05 | |
It's thick, it's creamy, it's unctuous. | 0:37:05 | 0:37:08 | |
The skill of a cook is in making a sauce more than anything else. | 0:37:08 | 0:37:10 | |
-Yeah, that sauce is good. -Well done, Chris. | 0:37:10 | 0:37:12 | |
Soft chicken, fantastic. | 0:37:17 | 0:37:19 | |
Smoky sauce with a little bit of sweetness from the Madeira, | 0:37:19 | 0:37:22 | |
a little bit of aniseed from the tarragon, fabulous. | 0:37:22 | 0:37:25 | |
That's a yummy dish, made by someone cooking what they like to eat. | 0:37:25 | 0:37:29 | |
Glad it's over. I thought they came out really well, | 0:37:32 | 0:37:35 | |
but it doesn't matter if I'm pleased or not, does it? | 0:37:35 | 0:37:37 | |
It really doesn't count! | 0:37:37 | 0:37:39 | |
I only cooked that dish originally because I liked it! | 0:37:39 | 0:37:41 | |
-Lyn. -Yeah? -You've got five minutes. | 0:37:46 | 0:37:48 | |
-Yeah. -Are you on time? -Yeah. I'm done. -Wow! | 0:37:48 | 0:37:51 | |
-What's left, what's left to do, Lyn, before you plate up? -Nothing. | 0:37:51 | 0:37:54 | |
So, Lyn's main, this sounds fantastic. | 0:37:58 | 0:38:00 | |
Duck breast, celeriac, Savoy cabbage. | 0:38:00 | 0:38:02 | |
Hearty, it's wholesome, it's autumnal. | 0:38:02 | 0:38:04 | |
Cabbage parcel sounds quite interesting, | 0:38:04 | 0:38:07 | |
I wonder what she's put in there. | 0:38:07 | 0:38:08 | |
Maybe she's made a nice stuffing? | 0:38:08 | 0:38:11 | |
She just has to cook her duck perfectly, | 0:38:11 | 0:38:13 | |
nice puree and we'll be happy. | 0:38:13 | 0:38:15 | |
Two minutes, Lyn. | 0:38:17 | 0:38:18 | |
Yeah. OK. | 0:38:19 | 0:38:21 | |
-Whoa! Don't... All right. -Sorry. | 0:38:21 | 0:38:23 | |
I'm not very delicate, have you noticed? | 0:38:26 | 0:38:28 | |
Right. Are you done with your duck? | 0:38:28 | 0:38:30 | |
I don't know. That one looks a right mess. | 0:38:30 | 0:38:32 | |
-Yeah, I'm done with the duck. -Off you go. | 0:38:32 | 0:38:34 | |
Ladies first. Sorry, I'm a bit clumsy. | 0:38:50 | 0:38:52 | |
That's all right. Thank you. | 0:38:52 | 0:38:53 | |
Thank you very much. | 0:38:55 | 0:38:56 | |
And breathe. | 0:38:58 | 0:39:00 | |
So, I've made for you pan-fried duck breast with celeriac puree, | 0:39:00 | 0:39:05 | |
stuffed Savoy cabbage parcel | 0:39:05 | 0:39:07 | |
and a red wine, port and blackberry sauce. I hope you enjoy. | 0:39:07 | 0:39:12 | |
-Looks amazing. -Thank you. -Thank you. -Thank you. | 0:39:12 | 0:39:14 | |
My duck is cooked nicely, it's nice and pink. | 0:39:19 | 0:39:22 | |
The celeriac puree is nice. | 0:39:22 | 0:39:24 | |
The cabbage parcel's great. | 0:39:24 | 0:39:26 | |
It's got a lot of flavour in it. | 0:39:26 | 0:39:28 | |
The sauce is thin but it has a really nice shine to it. | 0:39:28 | 0:39:31 | |
It's got quite a nice flavour, but it's a little bit sweet. | 0:39:31 | 0:39:35 | |
Lyn has a presentation issue. Look at the sauce! | 0:39:35 | 0:39:38 | |
Creamed cabbage, celeriac puree and duck, cooked by Lyn. | 0:39:40 | 0:39:43 | |
-Great. -Her flavours are good. | 0:39:43 | 0:39:46 | |
-You've got four minutes. -Thank you. | 0:39:48 | 0:39:50 | |
Your gel, how long does it take to set? | 0:39:52 | 0:39:54 | |
About a minute. It's a very quick set. | 0:39:54 | 0:39:56 | |
-Ganache OK? -It's cooked, yes. | 0:40:03 | 0:40:05 | |
I've got to quenelle it, though. | 0:40:05 | 0:40:08 | |
-Is that wet enough to quenelle? -Yeah. | 0:40:08 | 0:40:09 | |
It's meant to be a rough-look quenelle. | 0:40:09 | 0:40:11 | |
I love chocolate in a dessert. | 0:40:12 | 0:40:14 | |
It's one of my favourite things. | 0:40:14 | 0:40:16 | |
But what is a baked ganache? | 0:40:16 | 0:40:17 | |
When you work with chocolate, would you normally bake it, | 0:40:17 | 0:40:20 | |
unless it has flour, and it's more like a fondant? | 0:40:20 | 0:40:22 | |
It'll be interesting to see what it turns out like. | 0:40:22 | 0:40:25 | |
I can't quenelle. | 0:40:26 | 0:40:28 | |
I don't think that texture will quenelle properly, | 0:40:28 | 0:40:30 | |
even if you were better at it. | 0:40:30 | 0:40:32 | |
Lots of work there, classic flavours, | 0:40:32 | 0:40:34 | |
should go together really, really well. | 0:40:34 | 0:40:38 | |
Two minutes. We need gels, go, go, go, go. | 0:40:38 | 0:40:41 | |
-Has it set? -Yes! | 0:40:45 | 0:40:46 | |
-MOUTHS: -Yeah! | 0:40:46 | 0:40:48 | |
Come on. | 0:40:53 | 0:40:54 | |
Are you done? Yeah? OK. | 0:40:59 | 0:41:01 | |
-I think I am. -You've got it done, Lyn. | 0:41:01 | 0:41:03 | |
Took a lot of effort and quite a bit of skill | 0:41:10 | 0:41:11 | |
to get all these things done, but what is it? | 0:41:11 | 0:41:14 | |
Hi. | 0:41:16 | 0:41:17 | |
Thank you. | 0:41:21 | 0:41:22 | |
For your dessert, there is a baked chocolate and orange ganache, | 0:41:25 | 0:41:30 | |
a spiced hazelnut biscuit, and orange gel and Chantilly cream. | 0:41:30 | 0:41:35 | |
-Thank you. -Thank you. -Thank you. | 0:41:35 | 0:41:37 | |
Thank you. | 0:41:37 | 0:41:38 | |
I think it's a lot of picky things. | 0:41:43 | 0:41:45 | |
I quite liked eating it, | 0:41:45 | 0:41:46 | |
dipping the biscuit into the chocolate | 0:41:46 | 0:41:48 | |
and the cream and everything. | 0:41:48 | 0:41:50 | |
The biscuit is light and has got a good texture, good taste. | 0:41:50 | 0:41:52 | |
I think the Chantilly cream is sweet enough, it's quite pleasant. | 0:41:52 | 0:41:55 | |
I think the flavour in the dark chocolate is bitter, | 0:41:55 | 0:41:58 | |
but the texture is just wrong, it set so firm. | 0:41:58 | 0:42:00 | |
It's got all the flavours of a really good pudding here. | 0:42:00 | 0:42:04 | |
I think she's just confused with presentation. | 0:42:04 | 0:42:06 | |
It's obvious that Lyn knows how to bake a biscuit, | 0:42:08 | 0:42:11 | |
she knows how to make a chocolate ganache, she knows what Chantilly is | 0:42:11 | 0:42:13 | |
and she knows how to make a jelly. | 0:42:13 | 0:42:15 | |
She doesn't know what to do with them once she's made them, | 0:42:15 | 0:42:18 | |
but she knows how to make them! | 0:42:18 | 0:42:19 | |
It wasn't a disaster, but there were things that just went wrong. | 0:42:23 | 0:42:28 | |
I feel like an emotional wreck. | 0:42:28 | 0:42:30 | |
Ten minutes, Kenny. | 0:42:36 | 0:42:37 | |
KENNY LAUGHS | 0:42:37 | 0:42:39 | |
Quick, quick, quick, quick. Come on, buddy. | 0:42:39 | 0:42:41 | |
Kenny is cooking us a venison loin, champ croquette and a juniper sauce. | 0:42:43 | 0:42:48 | |
All of those elements are quite difficult to do well. | 0:42:49 | 0:42:52 | |
The croquette, got to make sure that the mash is nice and smooth | 0:42:52 | 0:42:55 | |
and creamy inside, no lumps, we don't like lumpy mash. | 0:42:55 | 0:42:58 | |
-You've got five minutes, Kenny. -OK, man. -Where is your venison? | 0:43:00 | 0:43:03 | |
It's in now. I think I'm taking it out, you know. | 0:43:03 | 0:43:05 | |
I think this sounds great, it's classic. | 0:43:05 | 0:43:07 | |
Venison loin, get it cooked perfectly. | 0:43:07 | 0:43:10 | |
-Don't overcook it! -No, no, no, that would be a travesty. | 0:43:10 | 0:43:14 | |
Come on, Kenny, come on, come on. | 0:43:14 | 0:43:16 | |
Got two minutes, Kenny. | 0:43:18 | 0:43:20 | |
OK, OK, all right! | 0:43:20 | 0:43:22 | |
OK, croquettes, croquettes. | 0:43:24 | 0:43:26 | |
-No. -That pan is going to be hot! | 0:43:26 | 0:43:28 | |
I know, I know. I'm on it, I'm on it. | 0:43:28 | 0:43:30 | |
Right, we're running out of time, Kenny, | 0:43:36 | 0:43:38 | |
-really, really running out of time. -Watch out for this claret. | 0:43:38 | 0:43:41 | |
That is as rare as a kind-hearted bank manager. | 0:43:41 | 0:43:44 | |
KENNY LAUGHS | 0:43:44 | 0:43:45 | |
You got that right, Gregg. | 0:43:45 | 0:43:47 | |
Plates a wipe and that's done, yeah? | 0:43:47 | 0:43:49 | |
Hold on, hold on. There's just the beetroot to chuck on the side. | 0:43:49 | 0:43:52 | |
-Kenny. Looks good. -Thank you, mate. | 0:43:54 | 0:43:57 | |
-Thank you. -I'll serve you next. | 0:44:05 | 0:44:08 | |
What I've cooked for you today is roast loin of venison, | 0:44:12 | 0:44:15 | |
with a champ croquette, some carrot puree, | 0:44:15 | 0:44:18 | |
roasted beetroot and a juniper sauce. | 0:44:18 | 0:44:21 | |
-Lovely. -Looks lovely. -Thank you very much. | 0:44:21 | 0:44:24 | |
-All right. Take care. Thank you. -Thank you. | 0:44:24 | 0:44:26 | |
I'm quite excited by this dish. | 0:44:27 | 0:44:29 | |
Beetroot looks amazing, | 0:44:29 | 0:44:31 | |
the glaze on it and it looks like a nice champ croquette. | 0:44:31 | 0:44:34 | |
So, yeah, the boy's done good. | 0:44:34 | 0:44:35 | |
The venison is cooked perfectly. | 0:44:41 | 0:44:42 | |
-For me, that sauce is as good as it gets. -Mmm! | 0:44:42 | 0:44:45 | |
It packs a massive punch of flavour. | 0:44:45 | 0:44:48 | |
-Epic. -The croquette is amazing. | 0:44:48 | 0:44:50 | |
It's really crispy on the outside | 0:44:50 | 0:44:53 | |
and then little fluffy pillows of mashed potato heaven. | 0:44:53 | 0:44:57 | |
It's amazing. | 0:44:57 | 0:44:58 | |
That is stunning food. | 0:44:58 | 0:45:01 | |
I have no criticism of that dish at all. | 0:45:01 | 0:45:03 | |
Now, that is super yummy. | 0:45:05 | 0:45:08 | |
Absolutely super yummy. | 0:45:08 | 0:45:10 | |
It's a generous, well-flavoured, well-cooked plate of food. | 0:45:10 | 0:45:16 | |
Great. | 0:45:16 | 0:45:17 | |
You've got 15 minutes to make them look | 0:45:19 | 0:45:21 | |
the most beautiful tarts we have ever seen. | 0:45:21 | 0:45:25 | |
Thank you very much, cheers. | 0:45:25 | 0:45:27 | |
Now, I love the sound of Kenny's dessert. | 0:45:27 | 0:45:30 | |
We have got a fig and almond tart. | 0:45:30 | 0:45:32 | |
I presume it's going to be like a frangipane, | 0:45:34 | 0:45:37 | |
so maybe a little bit gooey in the middle, which will be nice. | 0:45:37 | 0:45:39 | |
Figs, I am personally not a fan of figs, so this has to convert me. | 0:45:41 | 0:45:45 | |
And that fig syrup, a little bit of spice in there to bring it together | 0:45:46 | 0:45:49 | |
-into something really delicious. -Sounds good. | 0:45:49 | 0:45:51 | |
Five minutes, but you're well under way, right? | 0:45:56 | 0:45:58 | |
I'm well under way, yes. | 0:45:58 | 0:46:00 | |
-They look great, Kenny. -Thank you. | 0:46:01 | 0:46:04 | |
You need a nice chunk because I hate it when there's not enough cream. | 0:46:06 | 0:46:10 | |
They look fantastic. | 0:46:12 | 0:46:14 | |
-Well done. -Thank you. -Nice. | 0:46:14 | 0:46:15 | |
Love it, love it, love it. Where's me spoon? | 0:46:20 | 0:46:22 | |
Hello. | 0:46:25 | 0:46:26 | |
There we go. There's yours. | 0:46:26 | 0:46:28 | |
-Thank you very much. -No problem. | 0:46:28 | 0:46:30 | |
-Thank you. -No problem. | 0:46:32 | 0:46:34 | |
So here we've got a fig and almond tart with a spiced fig syrup | 0:46:34 | 0:46:39 | |
-and a Chantilly cream. I hope you enjoy it. -Thank you. | 0:46:39 | 0:46:42 | |
By the way, your main... | 0:46:42 | 0:46:44 | |
That is spot on, isn't it? Look at the pastry skills. | 0:46:49 | 0:46:52 | |
That's some real talent to do that. | 0:46:52 | 0:46:54 | |
That is amazing. | 0:47:06 | 0:47:08 | |
It's so sticky and gooey and sweet and... | 0:47:08 | 0:47:12 | |
Oh, that is like a bundle of joy. | 0:47:13 | 0:47:16 | |
That is tart heaven. | 0:47:16 | 0:47:18 | |
The pastry was buttery, it was perfectly short, | 0:47:18 | 0:47:21 | |
the filling was slightly gooey, but cooked through, the figs were soft. | 0:47:21 | 0:47:25 | |
I think it's fantastic. | 0:47:25 | 0:47:26 | |
I think that's probably the best fig tart I've ever had. | 0:47:26 | 0:47:29 | |
That is absolutely superb. | 0:47:29 | 0:47:31 | |
-A nice looking tart. Look at that. Oh, yes. -I may be a while. | 0:47:32 | 0:47:37 | |
That's delicious. | 0:47:39 | 0:47:41 | |
Lots and lots of spice in that syrup. | 0:47:41 | 0:47:43 | |
Love the strong almond in the background. | 0:47:43 | 0:47:45 | |
The pastry is nice and short and crispy. | 0:47:45 | 0:47:47 | |
Just enough fig in there for it to be soft, but still concentrated. | 0:47:47 | 0:47:50 | |
That is lovely, John. | 0:47:50 | 0:47:52 | |
I feel knackered. | 0:47:57 | 0:47:59 | |
I've been through the wars, but I feel great. | 0:47:59 | 0:48:02 | |
I feel really good. | 0:48:02 | 0:48:04 | |
If it's not good, I couldn't taste it yet, | 0:48:04 | 0:48:06 | |
but hopefully they're all right. | 0:48:06 | 0:48:11 | |
-Elena, five minutes on your first course. -OK. | 0:48:11 | 0:48:13 | |
It's quite clever, beef carpaccio, | 0:48:16 | 0:48:19 | |
you can do it quite simply but still deliver from a taste perspective | 0:48:19 | 0:48:22 | |
and from a presentation point of view. | 0:48:22 | 0:48:24 | |
Can I put my duck on? | 0:48:26 | 0:48:27 | |
-Quick, quick, quick, you've got to put the food out. -Come on. | 0:48:27 | 0:48:31 | |
You've got two minutes, then you need to serve your starter. | 0:48:33 | 0:48:37 | |
-OK. -I don't suppose you need me to tell you | 0:48:37 | 0:48:38 | |
-you're right up against it, do you? -No. | 0:48:38 | 0:48:41 | |
Elena, you've got to get these starters out, mate. | 0:48:44 | 0:48:46 | |
-They're waiting for you. Now, now, now. -OK. | 0:48:46 | 0:48:49 | |
What's left to go on there now? | 0:48:53 | 0:48:55 | |
The little bit of dressing, the matchstick potatoes. | 0:48:55 | 0:48:57 | |
The capers and the onions. | 0:48:57 | 0:48:58 | |
-Yes. -That is quite a lot. OK, your time is now up. | 0:48:58 | 0:49:03 | |
-I literally need one more minute if that's OK. -Quick. | 0:49:03 | 0:49:06 | |
-Onions go on now? -Yes. | 0:49:10 | 0:49:13 | |
Mate, you haven't got time to do that, really sorry. | 0:49:13 | 0:49:15 | |
You haven't got time to do this, they've got to go on. | 0:49:15 | 0:49:18 | |
Right now, you are two minutes over. | 0:49:19 | 0:49:21 | |
That's the last thing, right? | 0:49:22 | 0:49:24 | |
And then I'm just going to do | 0:49:24 | 0:49:25 | |
a couple of shavings of Parmesan, I'm done. | 0:49:25 | 0:49:27 | |
-Can we go? -Yeah. | 0:49:32 | 0:49:33 | |
-You're three minutes over. Let's go. -I'm done. | 0:49:34 | 0:49:36 | |
It's a bit scruffy, mate, innit? | 0:49:42 | 0:49:44 | |
Oh, amazing. Thank you. | 0:49:48 | 0:49:50 | |
That looks good. | 0:49:52 | 0:49:53 | |
-I hope you enjoy it. -Thank you. -Thank you. | 0:49:54 | 0:49:56 | |
For Elena's first course she's made beef carpaccio | 0:49:58 | 0:50:02 | |
with charred onion petals, | 0:50:02 | 0:50:04 | |
matchstick fries and a garlic, Parmesan and mustard dressing. | 0:50:04 | 0:50:10 | |
It looks pretty. | 0:50:11 | 0:50:13 | |
My only concern is that the beef hasn't been seared on the outside. | 0:50:13 | 0:50:17 | |
I think those shoestring fries are amazing, crispy on the outside. | 0:50:22 | 0:50:26 | |
And then there's that garlic sauce. | 0:50:27 | 0:50:29 | |
I think it works really nicely. | 0:50:29 | 0:50:31 | |
I'm impressed with that, it's a nice bit of garlic. | 0:50:31 | 0:50:33 | |
That's what seasons the meat. | 0:50:33 | 0:50:35 | |
Maybe it needs a bit of a kick of pepper. | 0:50:35 | 0:50:37 | |
However, I think it's really nice. | 0:50:37 | 0:50:39 | |
That's a really lovely, tasty plate of food. | 0:50:42 | 0:50:45 | |
There's not a lot of cooking going on here. | 0:50:45 | 0:50:47 | |
It's a scruffy dish, it's a late dish, | 0:50:47 | 0:50:49 | |
but it's a dish that tastes good. | 0:50:49 | 0:50:50 | |
I still need to process both of my sauces | 0:50:52 | 0:50:55 | |
and finish off basically plating and everything. | 0:50:55 | 0:50:59 | |
So I'm up against it. | 0:51:00 | 0:51:01 | |
You've got just five minutes left, are you ready to plate? | 0:51:03 | 0:51:06 | |
I will be ready to plate. | 0:51:06 | 0:51:08 | |
No, you kind of need to be ready now. | 0:51:08 | 0:51:10 | |
I'm trying my hardest for you. | 0:51:10 | 0:51:12 | |
So pan-fried duck breast, celeriac puree. | 0:51:14 | 0:51:17 | |
I love celeriac. | 0:51:17 | 0:51:18 | |
Pickled raspberries, delicious. | 0:51:18 | 0:51:20 | |
Yeah, it sounds like my cup of tea. | 0:51:21 | 0:51:23 | |
I like a bit of duck, crispy on the outside and pink on the inside, | 0:51:23 | 0:51:27 | |
not flapping away. | 0:51:27 | 0:51:29 | |
-How's that? -Nice and pink. | 0:51:30 | 0:51:32 | |
-A bit under. -A bit under? | 0:51:34 | 0:51:36 | |
Yeah. | 0:51:36 | 0:51:37 | |
You're now over time, Elena. | 0:51:39 | 0:51:41 | |
So we've got crisps to go on, | 0:51:45 | 0:51:47 | |
we've got blackberries to go on, we've got sauce to go on. | 0:51:47 | 0:51:49 | |
-Anything else? -No. | 0:51:49 | 0:51:50 | |
Cooking a sauce, a really good sauce, takes time. | 0:51:53 | 0:51:55 | |
It's really important she gets it glossy | 0:51:57 | 0:51:59 | |
and it needs to be quite thick | 0:51:59 | 0:52:00 | |
and coat the back of a spoon quite nicely. | 0:52:00 | 0:52:02 | |
You are now four minutes over. | 0:52:05 | 0:52:06 | |
-Off you go. -Thank you. | 0:52:08 | 0:52:09 | |
-Hello. -Hello. | 0:52:17 | 0:52:18 | |
Thank you. | 0:52:22 | 0:52:23 | |
For the second course I've made you pan-fried duck breasts | 0:52:23 | 0:52:26 | |
with celeriac puree, pickled blackberries, sauteed cavolo nero, | 0:52:26 | 0:52:29 | |
blackberry and port sauce and celeriac crisps. | 0:52:29 | 0:52:32 | |
Hope you enjoy. | 0:52:32 | 0:52:35 | |
My duck is still a little bit quacking, but I'd still eat it. | 0:52:35 | 0:52:38 | |
I'm not too fussy. | 0:52:38 | 0:52:40 | |
It's not completely flying away from the plate. | 0:52:40 | 0:52:42 | |
It eats beautifully. | 0:52:49 | 0:52:50 | |
I think the flavour balances, she's got her seasoning spot on. | 0:52:50 | 0:52:54 | |
There's room for improvement in some aspects. | 0:52:54 | 0:52:56 | |
I think the celeriac puree could be a little bit creamier. | 0:52:56 | 0:52:59 | |
I think the sauce is a little bit too thick | 0:52:59 | 0:53:02 | |
but it's got great flavour. | 0:53:02 | 0:53:03 | |
I think the time probably caught up on her. | 0:53:03 | 0:53:05 | |
I think it shows a little bit in the dish. | 0:53:05 | 0:53:07 | |
Parts of the duck are edible, | 0:53:09 | 0:53:12 | |
but there are certain parts that aren't. | 0:53:12 | 0:53:14 | |
The berry sauce is more like jam rather than a sauce. | 0:53:14 | 0:53:17 | |
It's a perfect combination of flavours | 0:53:17 | 0:53:21 | |
not delivered perfectly because she ran out of time. | 0:53:21 | 0:53:24 | |
It's frustrating. | 0:53:24 | 0:53:26 | |
I'm a bit disappointed because I went over and my duck was under, | 0:53:28 | 0:53:32 | |
which isn't the right combination. | 0:53:32 | 0:53:35 | |
That was really, really tough for me. | 0:53:35 | 0:53:37 | |
I'm just happy I wasn't later, to be honest. | 0:53:37 | 0:53:39 | |
We had some fantastic cooking here today, | 0:53:42 | 0:53:44 | |
none better than Kenny. | 0:53:44 | 0:53:46 | |
Really good flavours, really good cooking, really good presentation. | 0:53:48 | 0:53:52 | |
That fella seems to have it all. | 0:53:52 | 0:53:55 | |
We loved it and so did our guests. | 0:53:55 | 0:53:57 | |
The other person I think who did very, very well today was Chris. | 0:53:57 | 0:54:00 | |
Yes. His little Asian tuna was pretty good. | 0:54:00 | 0:54:03 | |
But the quality of his chicken! | 0:54:03 | 0:54:06 | |
I was looking around for a bit of bread to dip in that sauce. | 0:54:06 | 0:54:08 | |
That was quality. | 0:54:08 | 0:54:10 | |
Kenny and Chris are through. | 0:54:10 | 0:54:13 | |
Who takes that last quarterfinal place? | 0:54:13 | 0:54:16 | |
Elena had timing issues. | 0:54:16 | 0:54:18 | |
Her starter of beef carpaccio didn't look great at all, | 0:54:18 | 0:54:22 | |
in fact it was scruffy. I thought it tasted good. | 0:54:22 | 0:54:24 | |
The main course, we had a duck which wasn't cooked very well at all. | 0:54:24 | 0:54:29 | |
And again, that main course was late. | 0:54:29 | 0:54:31 | |
Lyn's flavours were good. | 0:54:32 | 0:54:34 | |
I liked the quality of her sauce and the duck was fine, | 0:54:34 | 0:54:37 | |
but it was a mess. | 0:54:37 | 0:54:39 | |
And that's the frustration with Lyn, | 0:54:39 | 0:54:41 | |
is that she's got the flavour profile | 0:54:41 | 0:54:43 | |
but she ain't got the finesse. | 0:54:43 | 0:54:45 | |
I want it so badly. | 0:54:50 | 0:54:52 | |
I would give you my husband right now | 0:54:52 | 0:54:56 | |
in exchange for a quarterfinal place! | 0:54:56 | 0:54:59 | |
You can cook in your kitchen all you want, | 0:55:02 | 0:55:03 | |
but this is all about testing yourself | 0:55:03 | 0:55:05 | |
and kind of really seeing what you've got. | 0:55:05 | 0:55:07 | |
All you can do is hope that, you know, you've done enough, | 0:55:07 | 0:55:11 | |
so we'll see. | 0:55:11 | 0:55:12 | |
For me, there's one person who I believe has the potential | 0:55:15 | 0:55:18 | |
to go further in the competition. | 0:55:18 | 0:55:20 | |
You guys today did really, really well. | 0:55:32 | 0:55:34 | |
We ate very well indeed. | 0:55:35 | 0:55:37 | |
And we've made a decision. | 0:55:39 | 0:55:41 | |
Kenny... | 0:55:41 | 0:55:42 | |
Chris... | 0:55:42 | 0:55:43 | |
..you've done more than enough to go through to the quarterfinal. | 0:55:45 | 0:55:48 | |
-Well done. -Thank you. | 0:55:51 | 0:55:52 | |
We have one more place. | 0:55:55 | 0:55:57 | |
The contestant going through to the quarterfinal... | 0:56:00 | 0:56:04 | |
..is Lyn. | 0:56:10 | 0:56:11 | |
Elena, great competition, thank you. | 0:56:16 | 0:56:19 | |
Well done, thank you. | 0:56:20 | 0:56:21 | |
I feel quite gutted. Probably in my heart of hearts. | 0:56:23 | 0:56:25 | |
I know I could have cooked better. | 0:56:25 | 0:56:28 | |
But I'm still really pleased and I'm still going to look back on this | 0:56:28 | 0:56:31 | |
as one of the best things I've done. | 0:56:31 | 0:56:33 | |
I'm a quarterfinalist. | 0:56:38 | 0:56:41 | |
I can't actually believe it. | 0:56:41 | 0:56:43 | |
I don't think it's sunk in. | 0:56:43 | 0:56:45 | |
I'm absolutely in shock. | 0:56:45 | 0:56:46 | |
I just feel incredible. | 0:56:47 | 0:56:49 | |
I'm not a big crier, but I keep sort of welling up. | 0:56:49 | 0:56:52 | |
I'm buzzing, I'm buzzing. It's just a massive achievement. | 0:56:52 | 0:56:55 | |
Absolutely elated. | 0:56:55 | 0:56:56 | |
To have impressed people that you respect so much with your food | 0:56:56 | 0:57:00 | |
on two occasions now, | 0:57:00 | 0:57:01 | |
it sort of vindicates that I can cook. It's great. | 0:57:01 | 0:57:04 | |
On Wednesday night, the heats come to an end as the last group of cooks | 0:57:09 | 0:57:14 | |
battle for a place in the quarterfinal. | 0:57:14 | 0:57:17 | |
He knows what's going on in my head. | 0:57:19 | 0:57:21 | |
Anybody else brought a mascot with them? | 0:57:22 | 0:57:24 | |
-Genius idea. -It's great. | 0:57:29 | 0:57:32 | |
This is good stuff, John, it's good stuff. | 0:57:32 | 0:57:34 |