Episode 2 MasterChef


Episode 2

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MasterChef is back, searching for the country's best amateur cook.

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Go, go, go, go, go!

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Oh!

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-You've got a towel on your head.

-I have. I'm very hot.

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Each week, 14 new contestants battle for a place

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in Friday's quarterfinal.

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This is a gastronomic triumph.

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Only the best will make it through to the final challenges.

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Please, quick, come on, guys.

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It looks absolutely stunning.

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Fire up those ovens, rattle those pans, it's MasterChef time.

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Let's discover some incredible, creative culinary talent.

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These seven home cooks all think they've got what it takes

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to become MasterChef champion.

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But at the end of today's heat, only three will make it through

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to Friday's quarterfinal.

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I'm a fly-by-the-seat-of-their-pants type cook.

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It's no recipes, no rules, but that's the way things roll.

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People say I don't take criticism very well,

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so I hope I don't jump across the counter

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and start trying to strangle Gregg!

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It is going to be hard, and I'm prepared for it.

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This is my chance to do it, and I want to do it.

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Welcome to MasterChef.

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This, your first test, is the market test.

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You will have ten minutes to choose your ingredients,

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and you'll have one hour and ten minutes to cook for us

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one great plate of food. Ladies and gentlemen, to market.

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In today's market are lamb neck and mince...

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..chicken, clams and brown shrimps.

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There's also a range of cheeses, nuts, grains and pulses.

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And a selection of fruit and vegetables.

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And some salt...

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Lots of opportunities here, some really good stuff, yep.

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So, it's narrowing it down is the issue.

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They've got to play to their strengths.

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They can do whatever they want!

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If they love to do desserts, if they love to cook Asian,

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if they love to cook Italian, it's there for them.

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Let those ingredients work for you.

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When I picked up the lamb neck, there wasn't much meat on it,

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and I've just had another idea, so going in a different direction.

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I want to have a more coherent idea of what I'm actually going to do

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before I start chucking things in. But, yeah, I think I probably

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need to hurry up and actually pick something now.

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Ladies and gentlemen, you know the rules.

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One hour and ten minutes, one great plate of food,

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and it's got to be great, because at the end of this...

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three of you are going home.

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Let's cook.

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28-year-old advertising student Steve

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lives with his parents in Basingstoke.

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Cooking's a funny one, isn't it, because everyone does it every day.

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And you can think you're quite good at it, and then, like,

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meeting other people at university,

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I was just like, "Actually, I'm not as good at it as I thought".

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And then that really sparked the passion.

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What do you love to cook?

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I kind of like taking almost, like,

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traditionally trashy flavour combinations,

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you know, like burger and chips or fish and chips,

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and then doing them with a, kind of, a nice twist,

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like dress them up a little bit more, you know?

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-Like smartening up junk food?

-Yeah.

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Yeah, exactly, exactly, yeah.

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So I think I'm going to do a lamb ragout,

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serve it with some roasted red peppers, a bit of wild rice,

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heavily spice it.

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Hopefully it should liven up the boring mince.

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Now, he also has a jar of honey.

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Lamb, vegetables, tomatoes, wild rice and honey.

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I don't think honey should be going anywhere near a lamb stew.

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Dad of two, Jamie, is director of a marketing company in Wrexham.

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In other aspects of life, there's always someone telling you

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"No, you can't do that, and no, you can't do that.

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Well, with cooking, you can do whatever you like.

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Sometimes it works, sometimes it's a complete disaster, but, you know,

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it's something you can just get on with.

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-What are you going to make?

-I'm going to make some, kind of,

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lamb koftas.

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I'm going to make flatbreads with that, a rice pilaf,

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maybe some hummus, and we'll see how we get to with time.

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Who do you cook for?

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My wife, kids, friends, family, everyone piles into my house.

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We're all big foodies, so I'm cooking every weekend for, like, 16,

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20 people. So, yeah, it's pretty heavy-going.

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-What's a foodie?

-Someone like me who consumes food,

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and in ample quantities.

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Thanks, man!

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I want big flavours from Jamie, and I want proper, light flatbreads.

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I want rice that's cooked all the way through and fluffy

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and really well flavoured, and if he's making hummus,

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it needs to be lovely and smooth and spreadable.

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Great promise, Jamie's just got to deliver.

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You've got 45 minutes left, guys.

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45 minutes left.

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Malaysian-born Zaleha lives with her husband and two daughters

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in Bristol.

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My dad's from India, and he came to Malaysia with the British Army,

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and my mum's a Malaysian, and my husband's British.

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So in our household, it's like all sorts of food.

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I do roast dinners, but I mostly cook, like, Malaysian curries.

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Zaleha, what are you making?

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I am making Malaysian street food called murtabak.

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-Murtabak?

-Yes.

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It's a pastry that you fill in with chicken and potatoes, curried,

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and there's lots of spices.

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And then you fold them in home-made pastry, and you bake them.

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You cook them, basically, on a stove,

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and I'll serve it with some onion chutneys and some dhal on the side.

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If it's street food, can you make it look nice?

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I'll try my best.

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-Thank you.

-Thank you.

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Making murtabak, making the dough is really skilful and quite hard,

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cos you take the dough and you make it really thin.

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And then you fold it over and over and over, and do it again,

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so that when it's cooked, little tiny layers come up,

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and the meat inside is just encased in these lovely crispy bits

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of deliciousness!

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30-year-old Sinead once challenged herself to cook a new dish every day

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for six months.

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Food tends to determine my holiday destinations.

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When I went to China, I came back and I'd just eaten so much,

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I became a vegan for a month.

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I just needed to go back to the beginning, and just clean out.

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But, yeah...

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The travelling's food related.

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Sinead's been really ambitious by taking a neck of lamb,

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braising it in red wine and shallots,

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and she wants to serve it with a celeriac puree

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and lots and lots of root vegetables.

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That's great, but the lamb neck,

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she's taken the meat off the bone itself, cut it into small chunks,

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and put it into a pot with some wine and some shallots,

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and put it in the oven.

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My concern is, those little lumps,

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when they're boiled will shrink and become really tough.

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Who taught you to cook?

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Myself, my mum, my aunt.

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Just everyone. Cookbooks.

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Can you remember when you started, what it...?

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I remember making sandwiches for my lunchbox.

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I had taramasalata and German peppered salami sandwiches,

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aged four, which I think is enough salt to kill a child, but...

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It's disgusting.

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But I liked them, and my mum let me make what I wanted, so...

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Ladies and gentlemen, you are over halfway.

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You have just 30 minutes left.

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After training to be an architect, Burnley-based Richard

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spent five years in Spain working as a maths teacher.

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So hang on. Born in Burnley, studies as an architect,

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worked in Spain as an architect and ended up as a Spanish maths teacher.

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-Yeah.

-And now you're back to the exotic world of Burnley.

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I am, and loving it.

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Taken a year off to have a break from teaching.

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I was going to be travelling a bit,

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but I've come back from Italy early to be here.

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I'm going to make some raviolis.

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I'm going to fill them with some clams and shrimp,

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and then I'm going to serve them

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with an artichoke sort of sauce, effectively.

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If you've been travelling around Italy,

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I've got high expectations of this.

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I hope I don't disappoint you.

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I've been travelling around Italy in my van,

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which only has a little stove in, so I haven't had access to a kitchen.

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But I have been in Italy,

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so my preparation has been eating a lot in Italy,

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and making notes of good flavour combinations.

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Richard's using surf clams.

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They are massive, they're really big clams,

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and they can be as tough as boots...

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so I hope he's cooked them enough.

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And if he hasn't cooked them enough, hopefully he's chopped them up,

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almost minced them, so that they go through and you get

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the flavour of clams.

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54-year-old Peter spent 30 years in the police force

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and worked his way up to superintendent.

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I suppose policing in general is very much you're under pressure

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a lot of the time, so through the experience of being a police officer

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for all those years, I'm absolutely certain that'll have given me

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some ability to react calmly in the kitchen.

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-What are you making?

-I'm going to try and make you a curry,

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a chicken and potato curry with a bit of a lemon relish,

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some crispy onions, some boiled rice and some parathas.

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-And you made the parathas?

-I did.

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Fantastic. Where did you learn to cook the food of India?

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Well, I'm just very keen reading up about different things.

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So there was a while back I did, kind of, home cooking.

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I did home cooking and read lots of books, practice lots.

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So that's why I've headed up with a paratha today,

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I thought it was maybe showing a bit of skill.

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-Why have you come on MasterChef?

-Well, I just thought it would

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give me a challenge, you know? Something...

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I golf every Saturday and I know how good I am,

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I cook every Friday and I've no idea how good I am,

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so I thought this would be an opportunity to come in

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-and see how it was.

-That's great!

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Peter is going to make us parathas.

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Fabulous Indian bread, fantastic with a curry.

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But it's the curry that I'm concerned about.

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There's not liquid over the top of all that chicken and potatoes.

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The top of the chicken's starting to dry out because it's

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just been boiled and steamed away, and I'm concerned there's

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not enough spices in there to make a really big curry.

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40-year-old Alex works in the fashion industry in London.

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I'm quite shy, so I would never kind of outwardly be competitive,

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but I think inside I want to do well.

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It's taken me five years to actually send the application form off,

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so I'm terrified.

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So, what are you making?

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Hopefully going to make some goat's cheese and mushroom ravioli,

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with a kind of chorizo and sage butter sauce.

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-And a truffle?

-Oh, yeah, I've put some truffle in there as well,

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and a bit of ricotta.

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Are you a fan of Italian food, is that...?

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I'm from Portugal, so not necessarily Italian,

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but kind of Mediterranean, so...

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Why didn't you do something Portuguese today?

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This just kind of caught my eye, so I just...

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I had limited time in the market.

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Truffle, sage, goat's cheese, mushrooms, chorizo, all in one dish.

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It could work, who knows?

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Guys, you have three minutes.

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You have just three minutes.

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That means on a plate and finished in three minutes.

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It's going to be a bit down to the wire with the rice,

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as it went on a little bit later than I hoped.

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And this is why I love MasterChef.

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Seven different people with seven different ideas.

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It smells and sounds fantastic all across the room.

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Season it, finish it, and get it on a plate.

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Stop! That's it, time's up.

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Oh, my gosh, your curry smells amazing!

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Mine's basic. Mine's super, super basic.

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First up is advertising student Steve,

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who's served his lamb ragout with wild rice and roasted red peppers.

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There's nothing offensive about it at all.

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There's the sweetness in there from the peppers and the tomatoes.

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You've seasoned it nicely, and the rice is cooked.

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But it's, it's...

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an incredibly simple thing to do.

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I'm hoping the honey didn't go in.

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No, it didn't, but a little bit of black treacle did.

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Right. It's really, really sweet.

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-For me, a savoury dish...

-Yeah.

-..especially a mince ragout,

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should be savoury and spicy and have a couple of notes

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and different things going on. It's just all very sweet.

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It's easy on reflection, isn't it, to go, "Right, OK,

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"it's a savoury dish, keep it real, real savoury."

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But, yeah, on reflection a little bit disappointed, yeah.

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It probably was sweet with those peppers, you know?

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But there was stock in there, and red wine vinegar,

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so I was trying to balance it, but...

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Company director Jamie spiced his lamb koftas with cumin,

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coriander and chilli,

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and served them with mushroom and pine nut rice pilaf,

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hummus and flatbreads.

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You've got really good seasoning and you've got a nice use of spice

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in the kofta.

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I love you've got a bit of chilli in there, giving heat.

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I think your presentation is all over the place,

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but I think you've demonstrated a bit of cookery skill here.

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I really like the flatbreads,

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because you've got little charred bits around the outside,

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and they make it a little bit bitter and sharp with the spiciness

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of your hummus as well.

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Your component parts are great,

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and you've brought it together as a dish.

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I think it's great.

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Disappointed with the comments over the presentation,

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but I thought overall good comments,

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and fingers crossed I've done enough.

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Mum of two Zaleha has made murtabak pastries filled with chicken and

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potato, served with a dhal spiced with garam masala and cumin,

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and an onion chutney.

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This is the first time we've had murtabak on MasterChef.

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-OK.

-And I have to tell you,

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as a man who's travelled Malaysia quite a bit, I love murtabak.

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OK.

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I appreciate all the work that's in here.

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The fact you actually made your own dough, you made the filling.

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Sometimes murtabak can be a bit greasy, and yours is not.

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I believe it could probably do with a little bit more spice,

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but I really like what you've done.

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-I think it's really tasty.

-Thank you.

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The dhal, I think, is lovely.

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It's creamy, and it builds a little bit of heat and spice.

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You have sweet sharpness there with your onions.

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I was expecting more.

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I was expecting more flavour from this murtabak.

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I like it, but it's difficult for me because I don't have

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anything to compare it to.

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It was exhausting, and I made my own pastry, so it was tiring.

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But, yeah, I'm happy.

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I'm really pleased that John likes my food.

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Sinead, who works in financial services,

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braised the lamb neck in red wine

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and served it with carrots, beetroot,

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turnips, celeriac puree and a lamb sauce.

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Oh, dear.

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Your celeriac puree and your sauce across the top,

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I think that's really lovely.

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You've got little raw turnips in there floating around,

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which are really, really hard.

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But the thing that is the issue is that lamb neck has gone dry.

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-Yeah.

-And it's gone dry because you boiled it in wine.

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And that's what's going to happen, it's going to take out

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all the moisture.

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I don't know what to make of you.

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You've got lovely sweet, smooth celeriac, but the main bit of it,

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the lamb, you've messed up.

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Very sweaty palms, yeah.

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I had my hands on the table and when I walked away I just

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saw this little, like, wet mess.

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It's horrible!

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Maths teacher Richard's ravioli has been stuffed with shrimps

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and surf clams, and served with an artichoke and white wine sauce,

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and Parmesan shavings.

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Your pasta's good. You've got flavour out of those fish.

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The sweet shrimp and the almost salty-sweet clam is nice.

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I love the artichokes with the saltiness

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and the tang of Parmesan cheese.

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I love that.

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Parmesan cheese and fish I don't want.

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There's no doubting that you have skill.

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The pasta is well made, your clam is actually cooked,

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you've made a really nice little reduction sauce.

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But I agree with Gregg, cheese and fish, no.

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Oh.

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I'm annoyed at myself for putting the cheese on at the end,

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the Parmesan.

0:19:100:19:11

It's like I forgot what was in the pasta, you know?

0:19:110:19:13

I thought, "Pasta, I need some Parmesan."

0:19:130:19:16

Former superintendent Peter has made a chicken and potato curry,

0:19:170:19:21

served with paratha bread, crispy onions and a lemon rind relish.

0:19:210:19:26

You are producing sweet and spicy heat flavour in your curry,

0:19:310:19:37

but it's far too dry.

0:19:370:19:39

The chicken's going a little dry, there is nowhere near enough sauce.

0:19:390:19:42

-OK.

-I like your parathas, I think they're great,

0:19:420:19:45

I think they're really lovely and crispy.

0:19:450:19:47

Peter, your lemon relish is not very nice at all.

0:19:470:19:52

-OK.

-Because that is lemon rind. That is...

0:19:520:19:55

It's not even just bits of lemon,

0:19:550:19:57

that is the rind of a chopped up lemon with salt on it.

0:19:570:19:59

It's probably very good for your digestion.

0:20:020:20:04

The relish is, I suppose, an acquired taste.

0:20:090:20:11

It is quite a lot of nearly raw lemon,

0:20:110:20:13

and it's quite a strong taste.

0:20:130:20:14

I was quite happy with it, it was certainly a decent,

0:20:140:20:17

palatable meal I would think.

0:20:170:20:19

-This looks great.

-It's quite lemony.

0:20:190:20:22

It's meant to be sharp, though.

0:20:220:20:23

Fashion retail expert Alex's ravioli has been stuffed with goat's cheese,

0:20:250:20:30

ricotta, spinach, mushrooms and truffle,

0:20:300:20:34

and coated in a chorizo and sage butter sauce.

0:20:340:20:36

There's some really nice ideas here.

0:20:420:20:44

I really like the little tiny bits of chorizo across the top,

0:20:440:20:47

they're more like bacon.

0:20:470:20:50

But it could do with a little bit more oomph.

0:20:500:20:53

Truffle I can't get,

0:20:530:20:55

because I can't get the truffle through with all

0:20:550:20:57

the other bits and pieces that're going on.

0:20:570:20:59

I agree with John.

0:21:000:21:01

There is no truffle flavour in there,

0:21:010:21:03

and also your pasta's a little tough in part.

0:21:030:21:06

But I really like the flavour of that goat's cheese

0:21:060:21:09

with the mushroom,

0:21:090:21:11

and also that chorizo, of course, is giving a little paprika spice.

0:21:110:21:14

-I like it.

-Thank you.

0:21:140:21:17

Thank you.

0:21:170:21:18

I feel relieved that it's kind of over.

0:21:200:21:23

It all just happened in a flash,

0:21:230:21:25

and much more terrifying than I ever thought.

0:21:250:21:28

A few first day nerves, I think,

0:21:310:21:33

but certainly a fair amount of skill...

0:21:330:21:35

..and a great variety of cooking style.

0:21:370:21:39

You've got to admit that Jamie did a great job.

0:21:450:21:48

Agreed. Jamie is my stand-out cook.

0:21:480:21:51

He's showing cookery skill and he made it taste nice.

0:21:510:21:53

I don't want anything else from a contestant.

0:21:530:21:55

He's through.

0:21:550:21:57

Richard. What do we think of Richard?

0:21:570:21:58

I think Richard can cook.

0:21:580:22:00

The artichoke, cheese and fish does not belong together.

0:22:000:22:03

However, I'm willing to give that guy another go because he showed

0:22:030:22:07

a certain amount of technical ability there.

0:22:070:22:11

Zaleha made something really interesting.

0:22:110:22:13

She made murtabak, and she actually made proper roti dough.

0:22:130:22:16

You didn't think it was spicy enough,

0:22:160:22:18

I think it could have done with a bit more spice,

0:22:180:22:20

but the dhal was delicious. Really, really delicious.

0:22:200:22:23

I liked the flavour of Steve's mince,

0:22:240:22:27

you didn't however, and it didn't look great.

0:22:270:22:31

He may well have some great ideas,

0:22:310:22:33

but you need to come in here and show them.

0:22:330:22:35

Peter, the actual flavour inside that curry was good,

0:22:360:22:40

but that lemon relish on the outside was a very, very bad idea.

0:22:400:22:43

It was inedible.

0:22:430:22:45

Jamie, Zaleha and Richard are going through to the next round, right?

0:22:450:22:49

-Steve and Peter are going home.

-Mm-hm.

0:22:500:22:53

So now we've got a conversation about Sinead...

0:22:530:22:56

..and Alex.

0:22:580:23:00

What was wonderful from Sinead was the celeriac puree,

0:23:000:23:04

creamy and smooth, with the gravy.

0:23:040:23:06

The vegetables across the top I wasn't that enamoured with,

0:23:060:23:09

and the lamb itself was dry.

0:23:090:23:11

I liked the simplicity of Alex's two ravioli,

0:23:140:23:17

and the chorizo with the oil across the top, I think, worked.

0:23:170:23:20

I liked the goat's cheese flavour inside.

0:23:200:23:23

However, she put truffle in there that I just couldn't taste.

0:23:230:23:27

Which one of those ladies has shown the greater skill?

0:23:270:23:32

It's quite exhausting and nerve-racking,

0:23:350:23:37

so I don't know if I can do another day of this!

0:23:370:23:40

I'm hopeful that they can see what else I have to offer,

0:23:420:23:46

because I would really like to show some more of my cooking.

0:23:460:23:49

We've made our decision.

0:24:040:24:06

Jamie, Zaleha...

0:24:110:24:14

Congratulations, you're staying in the competition.

0:24:150:24:18

Steve, Peter.

0:24:220:24:26

Sorry gentlemen, you're leaving us.

0:24:260:24:28

Thank you very much.

0:24:280:24:29

Thank you.

0:24:290:24:31

The third person going through...

0:24:380:24:41

..is Richard.

0:24:450:24:47

Congratulations, Richard.

0:24:470:24:48

The fourth person going through...

0:24:520:24:55

..is Alex.

0:25:000:25:02

-Sinead, thank you very much.

-Thank you.

0:25:020:25:04

A little bit sad, but, yeah, I can't take the tension, the nerves,

0:25:110:25:16

it's too much. So, yeah.

0:25:160:25:18

With hindsight, I probably could have done a little bit more.

0:25:190:25:22

So, yeah, it's sort of the way the cookie's crumbled, a little bit.

0:25:220:25:25

Maybe I just played it a wee bit too safe,

0:25:260:25:28

but I think I'll live off this in the pub for years to come.

0:25:280:25:31

You've earned the right to be here,

0:25:420:25:44

now you've got to earn the right to stay here.

0:25:440:25:47

You're not just going to present your food to me and John today.

0:25:470:25:52

You are going to serve your food to the three finalists from 2010.

0:25:520:25:57

Tim Kinnaird...

0:25:590:26:01

Alex Rushmer, and the incredibly talented Dhruv Baker.

0:26:010:26:06

Your two courses, one hour and 15 minutes.

0:26:090:26:12

Do yourselves proud!

0:26:120:26:15

Let's cook.

0:26:150:26:17

For somebody who likes to take his time with cooking,

0:26:300:26:33

to squash that into an hour and 15 minutes,

0:26:330:26:36

and to present to well and to get...

0:26:360:26:38

To remember all the little subtleties of your dish

0:26:380:26:40

that makes it unique and makes it special is going to be difficult.

0:26:400:26:44

I've got a little list of an order,

0:26:440:26:46

so hopefully I won't forget anything.

0:26:460:26:48

In the last challenge, you put lots of things together,

0:26:490:26:52

showed lots of skill,

0:26:520:26:54

but it didn't necessarily demonstrate

0:26:540:26:56

that you understood flavours coming together.

0:26:560:26:59

What are you going to do today to redeem yourself?

0:26:590:27:01

Well, I'm starting off with quite a classic dish for me.

0:27:010:27:04

Cep tortellini with a sage butter, pine nut and girolle sauce.

0:27:040:27:08

These are all classic combinations of flavours that I know work.

0:27:080:27:11

OK. And your main course is?

0:27:110:27:13

A barbecue.

0:27:130:27:16

This summer, I've had a few barbecues,

0:27:160:27:18

so I'm going to try and get those flavours across.

0:27:180:27:20

But I haven't got a barbecue, so I'm using my griddle here.

0:27:200:27:23

It's barbecued hanger steak, sweetcorn puree,

0:27:230:27:26

baked potato and some lettuce.

0:27:260:27:30

Hanger steak can be tender if you treat it right, and if you don't...

0:27:300:27:33

-Yeah, it can be...

-..it's as tough as old boots.

-Yeah.

0:27:330:27:35

And has no fat running through it, which means there's no moisture.

0:27:350:27:38

It's a... I know, I've given myself a challenge there, I know.

0:27:380:27:41

But that's my big, that's my biggest fear, getting that wrong for you.

0:27:410:27:44

I've stopped ordering a hanger steak.

0:27:480:27:49

Every time I have one it's tough.

0:27:490:27:51

So if he can give me a really nice, succulent hanger steak,

0:27:510:27:55

I'll be very impressed.

0:27:550:27:57

What I'm pleased about is Richard's dishes sound tasty,

0:27:570:28:01

and all the ingredients do belong together.

0:28:010:28:03

Portuguese food is a big part of my life.

0:28:110:28:13

I was raised eating it, and my mum's food is amazing.

0:28:130:28:17

Always wonderful smells coming out of the kitchen all the time,

0:28:170:28:20

so I'm doing this for her today.

0:28:200:28:23

So, for a starter I'm making you a Portuguese...

0:28:250:28:28

It's called pasteis de bacalhau, which is salt cod fritters.

0:28:280:28:31

Serving it with a lemon mayonnaise, and then, like,

0:28:310:28:33

a salsa of tomatoes and broad beans.

0:28:330:28:36

And the main course is carne de porco a Alentejana.

0:28:360:28:40

Pork and clams, so it's a southern Portuguese dish that's from where

0:28:400:28:44

my dad's from in Portugal.

0:28:440:28:45

It's quite a famous dish,

0:28:450:28:47

so if you go to Portugal you'll see it on all the menus.

0:28:470:28:49

Everybody cooks it differently,

0:28:490:28:51

which is something I've discovered about Portuguese recipes.

0:28:510:28:53

But I'm kind of cooking it the way my dad cooks it.

0:28:530:28:56

-Brilliant!

-I hope it works!

0:28:560:28:58

-I'm petrified!

-Why?

0:28:580:29:00

I'm just petrified.

0:29:000:29:01

I'm really out of my comfort zone.

0:29:010:29:03

I'm just quite shy, so...

0:29:030:29:05

it's difficult for me.

0:29:050:29:07

Is it John that's making you nervous?

0:29:070:29:09

Oh, I don't know. I haven't looked at him yet...

0:29:090:29:11

-Brilliant!

-..as he's been standing here.

0:29:110:29:13

The issue right now is, can she get it all done?

0:29:200:29:23

The cod croquettes,

0:29:230:29:25

she's got to make sure that salted cod has been boiled enough

0:29:250:29:28

and soft that she can pull it apart,

0:29:280:29:29

mix it with mashed potato,

0:29:290:29:31

roll it and breadcrumb it, then deep-fry it.

0:29:310:29:33

She's got to make her own mayonnaise and make her own salsa.

0:29:330:29:36

That's actually quite a lot of work to do.

0:29:360:29:38

However, I'm very, very hopeful.

0:29:380:29:40

Then she's got pork and clams.

0:29:400:29:42

Make sure the pork doesn't get dry,

0:29:420:29:44

and then the clams will give a little bit of saltiness.

0:29:440:29:47

Delicious!

0:29:470:29:49

My starter today will be fish cutlets with mango and pepper salad,

0:29:570:30:01

with home-made sweet chilli sauce.

0:30:010:30:04

My main course will be gulai pahang.

0:30:060:30:09

Gulai is a sort of chicken curry,

0:30:090:30:12

and it's from my hometown in Malaysia.

0:30:120:30:14

I have been told in the last round that my murtabak was not too spicy,

0:30:160:30:21

so, get ready for some spicy food today.

0:30:210:30:23

Why these two dishes?

0:30:270:30:28

The curry is something that reminds me of my mum.

0:30:280:30:32

She passed away two years ago.

0:30:320:30:33

But this is the dish that we grew up with, so it's special.

0:30:330:30:36

I've tried for years and years to get it right,

0:30:360:30:39

and my husband still says that it's nearly there.

0:30:390:30:41

-So you're still trying?

-Yeah, I'm still trying.

0:30:410:30:43

I'll make it because my husband loves it.

0:30:430:30:45

So, nice fishcakes, crispy on the outside, fluffy in the middle,

0:30:480:30:52

with beautiful sweet mango.

0:30:520:30:55

I get that.

0:30:550:30:56

The second dish, chicken curry.

0:30:560:30:58

That chicken has got to stay soft and succulent, not dry,

0:31:000:31:03

and if she's going to use those spices,

0:31:030:31:05

they've got to come at you in layers

0:31:050:31:07

and build flavour upon flavour upon flavour.

0:31:070:31:10

Fingers crossed.

0:31:100:31:12

Jamie, you did very well in the last round.

0:31:180:31:21

-Can you keep it going?

-Do my best.

0:31:210:31:23

I really tried to give it as much as I could last time.

0:31:230:31:26

This is an ambitious two courses.

0:31:260:31:28

-What is it?

-It's king scallops on a slightly spiced noodle

0:31:280:31:32

with an udon broth to start, and then a Balinese chicken,

0:31:320:31:36

which is chicken stuffed with lemon grass and ginger and coconut,

0:31:360:31:40

a mango and pineapple ketchup, and some coconut potatoes.

0:31:400:31:45

Potatoes in coconut? How does that work?

0:31:450:31:47

Well, it just kind of gives them a little extra edge.

0:31:470:31:49

I think just adds something. It's a bit of fun, actually.

0:31:490:31:52

What are you hoping to demonstrate here?

0:31:520:31:54

I want to demonstrate that I can work to time

0:31:540:31:56

and calmly under pressure.

0:31:560:31:58

Wow. Can you?

0:31:580:31:59

No, I'm freaking out!

0:31:590:32:01

We've got lots and lots going on with Jamie's menu.

0:32:110:32:14

We've got king scallops,

0:32:140:32:15

which he's serving with some noodles and an udon broth.

0:32:150:32:17

But he's making a thick broth with lemon grass, tomatoes

0:32:170:32:20

and prawn shells.

0:32:200:32:21

It probably has a home in no country whatsoever,

0:32:210:32:23

it's very, very eclectic.

0:32:230:32:25

The chicken, this Balinese chicken, from what I understand,

0:32:250:32:29

he's going to make a paste of lemon grass and ginger

0:32:290:32:32

and cook it under the chicken skin?

0:32:320:32:34

Well, that's all got to cook down, and these are big, strong flavours.

0:32:340:32:40

If he gets a bit heavy-handed with lemon grass or ginger,

0:32:400:32:42

that's that whole thing ruined.

0:32:420:32:44

I've got hundreds of concerns, and loads of things can go wrong,

0:32:460:32:50

so I need everything to go my way.

0:32:500:32:52

So, I think it's going to take every ounce of cooking ability

0:32:520:32:56

that I've got to get into the quarterfinal.

0:32:560:32:58

The only time I had any experience of doing this round

0:33:100:33:13

was cooking for the critics, which was in the semifinals.

0:33:130:33:16

So I was much further into the competition,

0:33:160:33:18

but I will still terrified.

0:33:180:33:20

And suddenly to be thrust into this sort of

0:33:200:33:22

pressured and semi-professional environment, it's really tough.

0:33:220:33:26

We're not expecting a new kind of food trend to emerge today,

0:33:280:33:31

we just want some tasty food cooked well,

0:33:310:33:34

with a bit of a kind of enthusiasm, a bit of love behind it.

0:33:340:33:37

And you can spot that, you can taste it.

0:33:370:33:40

It is relatively early days,

0:33:410:33:42

and so the temptation is to try and do too much,

0:33:420:33:45

because you're trying to prove everything at once.

0:33:450:33:47

So it's that incredibly tricky balancing act,

0:33:470:33:49

of which there's no answer, there's no golden ratio.

0:33:490:33:52

It's doing enough but not too much,

0:33:520:33:54

which is a ridiculously unhelpful thing to say.

0:33:540:33:56

-Cheers, guys.

-Cheers.

0:33:590:34:01

-Good to be back.

-As ever.

0:34:010:34:03

15 minutes on your first course, are you going to be OK?

0:34:080:34:11

I can do it, I can do it.

0:34:110:34:12

Cep tortellini with chanterelles, pine nuts, sage and butter sauce.

0:34:140:34:18

I think that sounds pretty magnificent, to be honest.

0:34:180:34:22

You don't want the pasta to be too thick,

0:34:240:34:26

especially the tortellini where it doubles up around the edges.

0:34:260:34:29

But I've got high hopes for that, I think it reads beautifully.

0:34:290:34:33

Where are you with your tortellini right now, Richard?

0:34:330:34:35

They've just gone off the boil, but they're maybe a minute off.

0:34:350:34:38

Right, fine. And your sauce is made?

0:34:380:34:41

-All your garnishes are done?

-Sauce is pretty much done, yeah.

0:34:410:34:43

-Good lad!

-Let's see...

-Impressive, impressive.

0:34:430:34:46

Careful.

0:34:480:34:50

-Very nice.

-Cheesy.

0:34:560:34:59

-Come on, let's go! Come on!

-I'm going, I'm going, I'm going.

0:34:590:35:02

He did it.

0:35:040:35:06

-Hi, guys.

-How are you?

0:35:070:35:08

-Very good, thank you.

-Thank you.

-There you are. So,

0:35:080:35:12

I've made a cep ravioli for you, with a sage, pine nut butter

0:35:120:35:16

with some girolles running through that and a bit of

0:35:160:35:19

Parmesan to finish. I hope you enjoy.

0:35:190:35:21

-Thank you.

-Thank you.

0:35:210:35:22

The pasta looks really, really thin.

0:35:230:35:25

You can almost see the filling through the pasta,

0:35:250:35:27

which is pretty admirable.

0:35:270:35:28

He's done a brilliant job at getting the pasta right,

0:35:360:35:38

and the technical skill required to do this is significant,

0:35:380:35:41

and he's done brilliantly at that.

0:35:410:35:42

I really like the effort that's gone into the filling.

0:35:420:35:44

There's a few little chopped onions in there which have been

0:35:440:35:47

nicely sweated out.

0:35:470:35:48

The chanterelles have been cooked really well.

0:35:480:35:50

The only thing it's missing is just a little pinch more seasoning

0:35:500:35:54

in the filling, and on the mushrooms itself, and it's that close.

0:35:540:35:59

Bar that teeny tiny pinch of salt, and...

0:35:590:36:01

But also that shows a bit of thought,

0:36:010:36:03

because he's used the Parmesan as a seasoning, so it's...

0:36:030:36:06

The thought's there,

0:36:060:36:07

it's just a minuscule fraction off being absolutely perfect.

0:36:070:36:12

Pasta's lovely. Perfectly made.

0:36:130:36:15

That is a grind of pepper away from exceptional.

0:36:150:36:19

I'm really impressed with Richard.

0:36:190:36:21

15 minutes, that's all you've got...

0:36:250:36:26

-Yeah.

-..till those steaks go out.

0:36:260:36:28

-Are you winning?

-I think I'm OK.

0:36:280:36:30

Now, what am I missing from this? Garlic.

0:36:300:36:33

He's got to spend some time and love with the hanger steak so he cooks it

0:36:370:36:41

right, and the only way you can do that is pay attention to it.

0:36:410:36:44

It's not something you can whack on and then come back ten minutes later

0:36:440:36:47

and flip it over and cross your fingers.

0:36:470:36:50

Happy with your steak?

0:36:500:36:52

I would like it to have been resting more than the time that I've got

0:36:520:36:54

-left, so...

-Well, I can't help you there.

-No, neither can I.

0:36:540:36:57

Baked potato, corn, lettuce and the hanger steak -

0:36:580:37:01

I mean, this is a big, big dish.

0:37:010:37:03

So, will it be presented as a very delicate interpretation of it?

0:37:030:37:08

Yet to be seen.

0:37:080:37:10

-What's left to go on there?

-This, that...

0:37:100:37:13

And the other?

0:37:130:37:15

-And that's it?

-Yes.

-Good.

-You're a minute over.

0:37:170:37:21

I tell you what, he has grafted.

0:37:230:37:25

It's a big plate.

0:37:250:37:27

Thank you.

0:37:280:37:29

What you've got, a sweetcorn puree with hanger steak on top,

0:37:310:37:35

and it's been laid to rest in an anchovy, parsley and caper sauce,

0:37:350:37:40

a baked potato, and lettuce that's been just charred,

0:37:400:37:44

and with a ranch dressing.

0:37:440:37:46

-I hope you enjoy it.

-Thank you.

-Thank you.

0:37:460:37:49

I like beef with a bit of chew to it,

0:37:560:37:58

but there is quite a lot of texture.

0:37:580:38:00

I mean, I'm just about finished chewing.

0:38:000:38:03

OK, it's not the most tender piece of meat, but hanger isn't,

0:38:030:38:06

and I don't mind meat with a bit of texture.

0:38:060:38:09

A slight hint of bitterness from the lettuce, offset with the sweetness

0:38:090:38:12

of the sweetcorn, it just brings everything together.

0:38:120:38:14

For me, the star is the little jacket potato.

0:38:140:38:16

That is so tasty and really decadent and rich and buttery.

0:38:160:38:20

It just needs a touch more seasoning, especially on that meat,

0:38:200:38:23

and the whole dish would be lifted. It would sing.

0:38:230:38:26

Love the crispy potato with the real buttery mash inside.

0:38:260:38:30

I like the flavour of the dressing,

0:38:300:38:32

but the sweetcorn puree's a little bit wishy-washy.

0:38:320:38:35

The steak is chewy.

0:38:350:38:36

This is a rushed dish, and it tastes like it.

0:38:360:38:39

Yeah, exhausted. That went so quickly,

0:38:430:38:45

but I managed to get it out, and they said I was a minute late

0:38:450:38:48

but I think it was closer to 20 seconds. So, not bad.

0:38:480:38:51

So Alex, how're we getting on?

0:38:540:38:56

OK. I'm just about to make my mayonnaise.

0:38:560:38:58

And your croquettes, do you have to shape them or what?

0:38:580:39:01

I'm going to quenelle them - quenelle them, and fry them.

0:39:010:39:04

OK, fine. Onwards and upwards.

0:39:040:39:06

Deep frying done well is actually quite a technique.

0:39:090:39:12

The oil really has to be at the right temperature.

0:39:120:39:15

It can't be too cool, or else the fritters will be incredibly greasy.

0:39:150:39:18

And likewise it can't be too hot,

0:39:180:39:20

because then the temptation is to pull out the fritter as soon as it's

0:39:200:39:23

started to colour, and you've got a fritter that's not done on the inside.

0:39:230:39:27

You need acidity, I think, with something like a salt cod fritter,

0:39:280:39:31

which the lemon mayonnaise should deliver.

0:39:310:39:33

Is your mayonnaise is not working?

0:39:350:39:36

No. It's really annoyed me because I know how to make it,

0:39:360:39:39

it's just all the wrong consistency,

0:39:390:39:40

but I haven't got time to redo it now.

0:39:400:39:43

Brilliant.

0:39:480:39:49

Nice colours, very vibrant.

0:39:520:39:54

Spot on.

0:40:010:40:02

Nice. Like them.

0:40:030:40:05

-I do like them.

-No mayonnaise.

-No, no mayo.

0:40:050:40:08

-Hello.

-Hi.

-Thank you.

0:40:110:40:15

Thank you.

0:40:160:40:17

Alex has served her salt cod fritters

0:40:190:40:22

with a tomato and broad bean salsa.

0:40:220:40:24

You're missing the lemon mayonnaise,

0:40:240:40:26

but I've put a wedge of lemon on there for you.

0:40:260:40:28

-Cheers.

-Hope you enjoy.

-Thank you.

0:40:280:40:30

The salt cod, as its name would suggest, is quite salty,

0:40:370:40:41

but she clearly knows that and to temper that, the salad is almost...

0:40:410:40:47

It's really tasty, but it's slightly under seasoned.

0:40:470:40:51

The squeeze of lemon juice over the top just lifts the whole thing.

0:40:510:40:55

The lightness you've got there,

0:40:550:40:57

it's almost like a sort of tempura lightness.

0:40:570:41:00

That crunch.

0:41:000:41:02

It's got that beautiful texture, and inside, it's silky smooth.

0:41:020:41:04

It's spectacularly good.

0:41:040:41:07

I could eat an indefinite number of these.

0:41:080:41:11

I tell you what, lovely little fritters.

0:41:120:41:15

With some mayonnaise, it would have been fantastic.

0:41:150:41:17

But these are great. Really very, very good.

0:41:170:41:20

OK. You've got 15 minutes now.

0:41:230:41:25

OK. Yeah, it's coming.

0:41:250:41:26

-You're going to get there on time?

-Yes.

-Well done, Alex.

0:41:260:41:29

What can you fault with that? You've got clams, you've got pork and you've got chips.

0:41:310:41:35

Wiggling your toes in the sand, sitting by the sea with a glass of white wine.

0:41:350:41:38

You know, life is good.

0:41:380:41:39

I really hope there's going to be a sauce in there,

0:41:430:41:46

to use the chips to mop up a really tasty sort of salty sauce.

0:41:460:41:49

-Pork's OK?

-Pork's fine.

0:41:520:41:54

Brilliant.

0:41:540:41:55

What else needs to go on there, Alex?

0:41:590:42:01

Just a little bit more of the juice and some of the coriander.

0:42:010:42:04

-OK?

-Yeah, I'm ready to go.

-OK. Let's go.

0:42:090:42:12

Good job.

0:42:130:42:15

-Hello again.

-Hi.

0:42:150:42:16

Thank you.

0:42:200:42:21

I've cooked you carne de porco a Alentejana,

0:42:220:42:25

which is a typical dish from Southern Portugal,

0:42:250:42:28

and it's, basically, pork and clams with some chips, so I hope you enjoy.

0:42:280:42:31

-Wonderful.

-Thank you.

-Thank you.

0:42:310:42:33

It's visually quite sort of understated,

0:42:400:42:42

but it's so beautifully seasoned.

0:42:420:42:44

-Yeah.

-And the pork's tender and the little salty clams.

0:42:440:42:48

I mean, they're really not chips, they are cubed things,

0:42:480:42:51

but they are perfect for this.

0:42:510:42:54

And I'm trying to work through the ingredients in the sauce.

0:42:540:42:55

You know, there's a bit of garlic and some white wine,

0:42:550:42:58

there's some paprika, a touch of coriander,

0:42:580:42:59

which I wasn't expecting which is really, really good.

0:42:590:43:02

That little bit of freshness.

0:43:020:43:03

It creates something more, clearly more, than the sum of its parts.

0:43:030:43:06

Yeah. Understated, but wowee, the flavours,

0:43:060:43:09

it's just perfectly judged.

0:43:090:43:11

I like the paprika around the pork, and loads and loads of garlic,

0:43:120:43:15

and I love all that white pepper around those clams.

0:43:150:43:17

The potatoes in there to soak up all the juice.

0:43:170:43:19

Yeah, I think it's really tasty.

0:43:190:43:21

I'm exhausted.

0:43:230:43:25

Yeah, I'm glad... I'm glad it's over, to be honest.

0:43:250:43:28

It's just something else in there.

0:43:280:43:29

It's like a big bubble of pressure and I've just never experienced

0:43:290:43:33

anything like it.

0:43:330:43:34

Eight minutes on your first course, please.

0:43:380:43:40

-Right.

-Are your scallops going on?

0:43:400:43:41

-Sure.

-If you get them on now, you'll be fine.

0:43:410:43:43

I think it's almost a shame to cook seafood like scallops with spices.

0:43:470:43:51

I like the flavour of the...

0:43:510:43:52

I don't want it to hide amongst the spiced noodles.

0:43:520:43:55

It feels like you could spend four hours making a proper prawn broth

0:43:580:44:01

and kind of reduce it down, smash up the prawn heads to get lots and lots

0:44:010:44:04

and lots of flavour in, so if they do that, job's a good one.

0:44:040:44:08

Just to plate the starters up now.

0:44:080:44:10

-And what's stopping you?

-Nothing.

0:44:100:44:12

So, we're going to go.

0:44:120:44:14

Good, good, good.

0:44:210:44:22

Let's go, Jamie. Go get them.

0:44:230:44:25

-That's not what I expected.

-I expected a clearer broth.

0:44:290:44:32

Hopefully, the wine's been flowing.

0:44:320:44:34

Maybe cloud your judgment slightly.

0:44:340:44:36

Thank you.

0:44:380:44:39

I've made you king scallops with a spiced noodle and an udon broth.

0:44:390:44:42

-Enjoy.

-Thank you.

-Thank you.

0:44:420:44:45

Do you know what? Actually, he's cooked the scallops pretty well,

0:44:510:44:54

but the whole thing is sort of a mono-texture, unfortunately.

0:44:540:44:57

There's no... There's no... It's all very soft.

0:44:570:45:00

And there's something clashing, which I think is the

0:45:000:45:03

fish sauce, and so all of those wonderful spiky notes

0:45:030:45:06

which should give it complexity and depth,

0:45:060:45:09

have kind of just fallen like a damp squib,

0:45:090:45:11

and the scallop, I'm afraid, has just been lost in that.

0:45:110:45:14

I'm a bit saddened by it. I'm not enjoying it, I'm afraid.

0:45:140:45:17

Tomatoes and prawn shells, to me,

0:45:190:45:20

is the start of a Mediterranean fish stew.

0:45:200:45:23

To then bring Asian spices into it just feels odd.

0:45:230:45:28

The scallops are cooked nicely, the noodles are OK,

0:45:280:45:31

but the whole thing's lacking the wonder and the majesty of the seafood

0:45:310:45:36

that's sitting in that bowl.

0:45:360:45:37

15 minutes for your chicken.

0:45:370:45:39

We want Balinese, not on your knees. All right?

0:45:390:45:42

JAMIE LAUGHS

0:45:420:45:44

Balinese chicken, fragrant rice, coconut potatoes,

0:45:470:45:50

mango and pineapple ketchup.

0:45:500:45:52

This sounds great, doesn't it?

0:45:520:45:54

Hoping for a bit of heat. I've got a really spicy palette.

0:45:540:45:57

I want to taste some heat.

0:45:570:45:58

Three minutes from plating.

0:46:010:46:03

Fantastic. Well done, you.

0:46:030:46:04

I'm not sure what to make of the coconut potatoes,

0:46:070:46:09

but I think the mango and pineapple ketchup is going to be sweet and sharp

0:46:090:46:13

and fresh, and just lighten everything up.

0:46:130:46:16

Right. Ketchup on.

0:46:210:46:23

-Go.

-Go, go, go, go, Jamie. Go get them.

-Thanks, Jamie.

0:46:270:46:30

I'm worried about that. That's making me nervous.

0:46:340:46:36

Thank you.

0:46:370:46:38

OK, guys. I've made you a Balinese chicken,

0:46:400:46:43

stuffed with coconut and ginger, lemon grass, a fragrant rice,

0:46:430:46:47

coconut potatoes, and served with a mango and pineapple ketchup.

0:46:470:46:51

-Thank you.

-OK. Enjoy.

-Thank you.

0:46:510:46:53

It's funny old business, this.

0:47:000:47:01

I'm struggling to comprehend quite how it all goes together.

0:47:020:47:06

The chicken tastes like it's almost stuffed with frangipane.

0:47:060:47:09

Yeah, it's like... It's like jaggery.

0:47:090:47:10

Yeah, it's like he's got a Bakewell tart filling.

0:47:110:47:14

And then the sauce is like a smoothie.

0:47:140:47:18

I'm baffled, if I'm honest.

0:47:180:47:20

But the potatoes are delicious.

0:47:200:47:22

They're beautifully crispy on the outside,

0:47:220:47:24

light and fluffy on the inside, but I don't get the coconut bit.

0:47:240:47:28

I think there's too much going on.

0:47:280:47:30

It completely misses the mark for me, I'm afraid.

0:47:300:47:32

The chicken is dry, the filling inside is just of lemon grass

0:47:340:47:37

and really, really harsh, and the filling is sucking out all the moisture of the chicken breast.

0:47:370:47:41

I like the pineapple sauce.

0:47:410:47:43

I like the sweetness with the heat of the chilli, and I like the crispy

0:47:430:47:46

potatoes, but honestly, what I like about that dish ends there.

0:47:460:47:50

That was incredibly tough.

0:47:540:47:55

That was the toughest thing I've ever done with cooking.

0:47:550:47:57

You know, Christmas dinner for 28 people, easy, compared to that.

0:47:570:48:01

That is so hard.

0:48:010:48:03

I'm just happy that I got two plates of food out that I was fairly happy with.

0:48:030:48:08

-Zaleha?

-Yeah?

-How are you doing?

0:48:150:48:17

Not good. I haven't cooked the rice.

0:48:170:48:19

The rice is, like, 15, 20 minutes.

0:48:190:48:22

But the rice goes with the main course?

0:48:220:48:23

-Yeah.

-You've got enough time for that.

0:48:230:48:25

-I hope so.

-You're not panicking unduly, are you?

0:48:250:48:28

No, I'm not.

0:48:280:48:30

Really hope she manages to achieve a nice little kind of crunchy on the

0:48:300:48:33

outside, nicely kind of strongly favoured fishcake, nice and moist,

0:48:330:48:37

delicious fish in the middle.

0:48:370:48:40

-How long's it going to take?

-It's going to take just a few more minutes,

0:48:400:48:42

-just to get it brown.

-And all the accompaniments are done?

0:48:420:48:45

-Yeah.

-Well done.

0:48:450:48:47

Lots of kind of heat and spices in there,

0:48:490:48:52

tempered with that mango and pepper salad. I think it sounds delicious.

0:48:520:48:56

Very pretty.

0:49:050:49:07

-Is that it now?

-That's it.

0:49:070:49:08

Let's go. Let's go. Let's go. Let's go. Off you go.

0:49:080:49:12

It's nice. Really nice.

0:49:120:49:14

-Hello.

-Hi, there.

0:49:160:49:17

Today I've made for you fish cutlets and I serve it with mango pepper

0:49:240:49:28

salad and home-made sweet chilli sauce.

0:49:280:49:30

This is exactly what I was hoping for.

0:49:390:49:40

It has got all the flavour I was expecting, and more.

0:49:400:49:43

It is laden with wonderful layers of spice.

0:49:430:49:46

It's got that kick of chilli, which is merging on hiccup-inducing,

0:49:460:49:50

which is how you kind of want the chilli to be.

0:49:500:49:52

What she's got really well is the contrasting bits and pieces.

0:49:520:49:55

That kind of nice, sweet, sticky, spicy chilli sauce to go with it,

0:49:550:49:59

and then the really kind of fresh and refreshing kind of salsa on the side.

0:49:590:50:04

Just absolutely delicious.

0:50:040:50:07

This dish has been cooked by somebody who has an enormous amount of pride in what they do.

0:50:070:50:12

It's vibrant. It's alive with flavours.

0:50:130:50:16

And then you've got all that lovely fruit as well, which has also got

0:50:160:50:20

little flecks of chilli in it. John, that's lovely.

0:50:200:50:22

That is dancing in my mouth.

0:50:220:50:24

I've got a little bit of spicy sweat upon my brow.

0:50:240:50:28

Satisfaction, they call that.

0:50:280:50:30

Now, Zaleha, you haven't got your rice on, have you?

0:50:300:50:33

-No.

-How long does the rice take?

-I hope it's about 15 minutes.

0:50:330:50:37

Right. Cos that's all you've got.

0:50:370:50:39

I want that curry to be laden with spice, almost that fiery heat.

0:50:440:50:49

I'm hoping it's this kind of rich, golden turmeric bowl of delight.

0:50:490:50:54

Oh, that rice is touch-and-go, isn't it?

0:50:570:50:59

Touch-and-go on the rice.

0:50:590:51:00

-Yeah.

-Imagine serving a curry in Malaysia without rice.

0:51:000:51:04

Cannot happen.

0:51:040:51:05

The bit I'm actually really excited about is the pickle.

0:51:050:51:07

I think when you have a dish like that,

0:51:070:51:09

you need something just to refresh the palette.

0:51:090:51:11

-Your chicken cooked?

-Yeah.

0:51:140:51:15

Brilliant. Is it how you want it?

0:51:150:51:17

-Yeah.

-So all we are waiting for is that rice?

-Yes.

0:51:170:51:21

-You're four minutes over.

-Oh, God.

0:51:280:51:31

-Is it done?

-Yeah.

0:51:330:51:34

-We've got to go now, Zaleha.

-I think that's it.

-Fantastic.

-Good.

-Happy?

0:51:430:51:45

-Yeah.

-Off you go. Well done. Five minutes over.

0:51:450:51:48

Oh, God!

0:51:480:51:49

I hope that rice is cooked.

0:51:510:51:52

-Hi.

-Hello.

-Sorry for the delay.

0:51:540:51:56

That's all right.

0:51:560:51:57

-Oh, wow.

-Thank you.

0:51:580:52:00

Today I've made for you gulai pahang.

0:52:030:52:06

It's sort of chicken cooked in spices and coconut milk,

0:52:060:52:11

tomato rice, and pineapple and cucumber chutney.

0:52:110:52:15

Thank you.

0:52:150:52:16

She's a little bit late, but you'd

0:52:240:52:26

-almost queue up for this kind of food.

-I would.

0:52:260:52:30

I would wait another hour to eat this.

0:52:300:52:32

The depth of flavour - it's just so rich and so intensely flavoured,

0:52:320:52:38

and the chutney or the pickle at the end just weaves it all together and

0:52:380:52:41

it's just incredible.

0:52:410:52:44

One of my favourite bits is this little potato here,

0:52:440:52:47

which has just absorbed all those lovely spices.

0:52:470:52:50

It's rich, it's warming, it's really, really comforting.

0:52:500:52:53

This just ticks all the boxes.

0:52:530:52:54

That lady has done that chicken great honour.

0:53:000:53:03

And we've got heat, and we've got spice that's making my lips numb.

0:53:030:53:08

That's lovely.

0:53:080:53:09

I've done my bit.

0:53:130:53:15

It's a huge relief. A huge relief.

0:53:150:53:18

I probably put way too much to do,

0:53:180:53:20

but I just want to push myself to the maximum.

0:53:200:53:23

I don't want to go home.

0:53:230:53:25

I thought it was a great ground. Solid cooking from these guys.

0:53:300:53:33

Really solid. Some great ideas, some really good skills on show.

0:53:330:53:37

On the whole, I'm really impressed.

0:53:370:53:39

Well, you asked for Zaleha to give you a bit more spice after the first round,

0:53:400:53:44

and she did that for you.

0:53:440:53:45

She had to convince you, and you seem quite happy about it.

0:53:450:53:47

She struggled a little bit today with timing,

0:53:470:53:50

but that lady's flavours - John, they are vibrant and alive.

0:53:500:53:54

I loved Alex's little fritters.

0:53:560:53:59

Thought they were absolutely delightful.

0:53:590:54:01

She didn't manage the mayonnaise.

0:54:010:54:02

I'll forgive her because I thought they were great.

0:54:020:54:05

The pork and clam stew wasn't really a stew.

0:54:050:54:08

However, for me, the flavours were wonderful.

0:54:080:54:10

We know Jamie to be a decent cook. He proved that in the first round.

0:54:120:54:15

I think his touch is fine, but these flavour combinations were...

0:54:150:54:19

Well, they were unusual, John.

0:54:190:54:22

Well, I think that Jamie's just gone out on a limb.

0:54:220:54:24

I think he wants to prove that he is different from everybody else.

0:54:240:54:28

We know he's a good cook, but, frustratingly,

0:54:280:54:30

those two courses didn't quite work for him in this round.

0:54:300:54:33

Richard really pushed himself and was really up against it.

0:54:350:54:39

I loved his tortellini.

0:54:390:54:41

I think the cep filling inside that tortellini was delightful.

0:54:410:54:46

The main course, not without mistake, though.

0:54:460:54:48

The steak itself, slightly chewy.

0:54:480:54:50

The corn puree, a little bit watery.

0:54:500:54:53

Cos he was rushing around.

0:54:530:54:55

Unfortunately, one of these cooks has got to go.

0:54:550:54:58

-Yeah.

-Who are you going to say goodbye to?

0:54:580:55:00

I would really love to show them I'm good enough to carry on in the

0:55:040:55:07

competition. If I get to the quarterfinal,

0:55:070:55:09

there's every chance I can kick on.

0:55:090:55:11

I'd love to go all the way, but, like, one thing at a time,

0:55:120:55:14

and if I can get through today, I'll be the happiest man.

0:55:140:55:17

We have made a decision.

0:55:320:55:33

One of you is leaving us.

0:55:350:55:37

Zaleha, Alex,

0:55:410:55:45

very well done, ladies.

0:55:450:55:46

You are quarterfinalists.

0:55:500:55:51

Our third...

0:55:560:55:57

..and last quarterfinalist...

0:55:580:56:01

..is Richard.

0:56:050:56:06

-Jamie, sorry, mate. Good to have met you.

-Thanks, guys.

0:56:070:56:10

Thanks very much indeed. Take care. Bye-bye.

0:56:100:56:13

I feel a little bit of regret,

0:56:140:56:16

but I think I possibly could have done slightly better.

0:56:160:56:18

But, you know, everyone's got to have their time to go.

0:56:180:56:22

They were three great cooks to cook with, so, you know,

0:56:220:56:26

I wish them all the best.

0:56:260:56:27

It's huge being a MasterChef quarterfinalist, can't believe it.

0:56:290:56:32

I'm so happy. I was very, very scared.

0:56:320:56:35

I thought I was going home for a second.

0:56:350:56:38

Just unbelievable.

0:56:380:56:40

Feel like it's a really big achievement.

0:56:400:56:42

I'm really proud. I need to...

0:56:420:56:43

Yeah, build my confidence a little bit and try and stay calm.

0:56:430:56:46

I'm just overjoyed. So, so happy.

0:56:480:56:50

It's going to be my husband and my two girls,

0:56:500:56:52

they're going to be the first to know.

0:56:520:56:55

I am ready for more. Bring it on.

0:56:550:56:56

Tomorrow night, it's the quarterfinal.

0:57:000:57:03

And Richard, Zaleha and Alex

0:57:030:57:06

will be joining Louise, James and Jess to fight for their place,

0:57:060:57:13

cooking for one of the country's top restaurant critics.

0:57:130:57:16

This is a pudding that I like and I will remember.

0:57:200:57:22

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