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MasterChef is back, searching for the country's best amateur cook. | 0:00:02 | 0:00:06 | |
Go, go, go, go, go! | 0:00:08 | 0:00:09 | |
Oh! | 0:00:10 | 0:00:12 | |
-You've got a towel on your head. -I have. I'm very hot. | 0:00:12 | 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 | 0:00:22 | |
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 | 0:00:29 | |
It looks absolutely stunning. | 0:00:30 | 0:00:33 | |
Fire up those ovens, rattle those pans, it's MasterChef time. | 0:00:33 | 0:00:37 | |
Let's discover some incredible, creative culinary talent. | 0:00:37 | 0:00:41 | |
These seven home cooks all think they've got what it takes | 0:00:48 | 0:00:51 | |
to become MasterChef champion. | 0:00:51 | 0:00:53 | |
But at the end of today's heat, only three will make it through | 0:00:54 | 0:00:58 | |
to Friday's quarterfinal. | 0:00:58 | 0:01:00 | |
I'm a fly-by-the-seat-of-their-pants type cook. | 0:01:04 | 0:01:06 | |
It's no recipes, no rules, but that's the way things roll. | 0:01:06 | 0:01:09 | |
People say I don't take criticism very well, | 0:01:11 | 0:01:13 | |
so I hope I don't jump across the counter | 0:01:13 | 0:01:16 | |
and start trying to strangle Gregg! | 0:01:16 | 0:01:17 | |
It is going to be hard, and I'm prepared for it. | 0:01:20 | 0:01:22 | |
This is my chance to do it, and I want to do it. | 0:01:22 | 0:01:25 | |
Welcome to MasterChef. | 0:01:42 | 0:01:43 | |
This, your first test, is the market test. | 0:01:43 | 0:01:46 | |
You will have ten minutes to choose your ingredients, | 0:01:47 | 0:01:51 | |
and you'll have one hour and ten minutes to cook for us | 0:01:51 | 0:01:54 | |
one great plate of food. Ladies and gentlemen, to market. | 0:01:54 | 0:01:58 | |
In today's market are lamb neck and mince... | 0:02:05 | 0:02:08 | |
..chicken, clams and brown shrimps. | 0:02:10 | 0:02:14 | |
There's also a range of cheeses, nuts, grains and pulses. | 0:02:14 | 0:02:18 | |
And a selection of fruit and vegetables. | 0:02:20 | 0:02:24 | |
And some salt... | 0:02:24 | 0:02:27 | |
Lots of opportunities here, some really good stuff, yep. | 0:02:27 | 0:02:29 | |
So, it's narrowing it down is the issue. | 0:02:29 | 0:02:32 | |
They've got to play to their strengths. | 0:02:33 | 0:02:34 | |
They can do whatever they want! | 0:02:34 | 0:02:36 | |
If they love to do desserts, if they love to cook Asian, | 0:02:36 | 0:02:39 | |
if they love to cook Italian, it's there for them. | 0:02:39 | 0:02:41 | |
Let those ingredients work for you. | 0:02:41 | 0:02:44 | |
When I picked up the lamb neck, there wasn't much meat on it, | 0:02:48 | 0:02:51 | |
and I've just had another idea, so going in a different direction. | 0:02:51 | 0:02:55 | |
I want to have a more coherent idea of what I'm actually going to do | 0:02:58 | 0:03:01 | |
before I start chucking things in. But, yeah, I think I probably | 0:03:01 | 0:03:03 | |
need to hurry up and actually pick something now. | 0:03:03 | 0:03:06 | |
Ladies and gentlemen, you know the rules. | 0:03:12 | 0:03:14 | |
One hour and ten minutes, one great plate of food, | 0:03:14 | 0:03:17 | |
and it's got to be great, because at the end of this... | 0:03:17 | 0:03:20 | |
three of you are going home. | 0:03:20 | 0:03:22 | |
Let's cook. | 0:03:22 | 0:03:23 | |
28-year-old advertising student Steve | 0:03:36 | 0:03:39 | |
lives with his parents in Basingstoke. | 0:03:39 | 0:03:41 | |
Cooking's a funny one, isn't it, because everyone does it every day. | 0:03:41 | 0:03:45 | |
And you can think you're quite good at it, and then, like, | 0:03:45 | 0:03:48 | |
meeting other people at university, | 0:03:48 | 0:03:49 | |
I was just like, "Actually, I'm not as good at it as I thought". | 0:03:49 | 0:03:52 | |
And then that really sparked the passion. | 0:03:55 | 0:03:57 | |
What do you love to cook? | 0:04:00 | 0:04:02 | |
I kind of like taking almost, like, | 0:04:02 | 0:04:05 | |
traditionally trashy flavour combinations, | 0:04:05 | 0:04:07 | |
you know, like burger and chips or fish and chips, | 0:04:07 | 0:04:09 | |
and then doing them with a, kind of, a nice twist, | 0:04:09 | 0:04:11 | |
like dress them up a little bit more, you know? | 0:04:11 | 0:04:14 | |
-Like smartening up junk food? -Yeah. | 0:04:14 | 0:04:15 | |
Yeah, exactly, exactly, yeah. | 0:04:15 | 0:04:17 | |
So I think I'm going to do a lamb ragout, | 0:04:17 | 0:04:19 | |
serve it with some roasted red peppers, a bit of wild rice, | 0:04:19 | 0:04:23 | |
heavily spice it. | 0:04:23 | 0:04:24 | |
Hopefully it should liven up the boring mince. | 0:04:24 | 0:04:27 | |
Now, he also has a jar of honey. | 0:04:35 | 0:04:36 | |
Lamb, vegetables, tomatoes, wild rice and honey. | 0:04:38 | 0:04:42 | |
I don't think honey should be going anywhere near a lamb stew. | 0:04:44 | 0:04:47 | |
Dad of two, Jamie, is director of a marketing company in Wrexham. | 0:04:53 | 0:04:59 | |
In other aspects of life, there's always someone telling you | 0:04:59 | 0:05:01 | |
"No, you can't do that, and no, you can't do that. | 0:05:01 | 0:05:03 | |
Well, with cooking, you can do whatever you like. | 0:05:03 | 0:05:07 | |
Sometimes it works, sometimes it's a complete disaster, but, you know, | 0:05:07 | 0:05:10 | |
it's something you can just get on with. | 0:05:10 | 0:05:12 | |
-What are you going to make? -I'm going to make some, kind of, | 0:05:15 | 0:05:17 | |
lamb koftas. | 0:05:17 | 0:05:19 | |
I'm going to make flatbreads with that, a rice pilaf, | 0:05:19 | 0:05:22 | |
maybe some hummus, and we'll see how we get to with time. | 0:05:22 | 0:05:25 | |
Who do you cook for? | 0:05:25 | 0:05:26 | |
My wife, kids, friends, family, everyone piles into my house. | 0:05:26 | 0:05:30 | |
We're all big foodies, so I'm cooking every weekend for, like, 16, | 0:05:30 | 0:05:33 | |
20 people. So, yeah, it's pretty heavy-going. | 0:05:33 | 0:05:36 | |
-What's a foodie? -Someone like me who consumes food, | 0:05:36 | 0:05:39 | |
and in ample quantities. | 0:05:39 | 0:05:41 | |
Thanks, man! | 0:05:41 | 0:05:43 | |
I want big flavours from Jamie, and I want proper, light flatbreads. | 0:05:46 | 0:05:50 | |
I want rice that's cooked all the way through and fluffy | 0:05:50 | 0:05:52 | |
and really well flavoured, and if he's making hummus, | 0:05:52 | 0:05:54 | |
it needs to be lovely and smooth and spreadable. | 0:05:54 | 0:05:57 | |
Great promise, Jamie's just got to deliver. | 0:05:57 | 0:06:00 | |
You've got 45 minutes left, guys. | 0:06:01 | 0:06:03 | |
45 minutes left. | 0:06:03 | 0:06:05 | |
Malaysian-born Zaleha lives with her husband and two daughters | 0:06:12 | 0:06:16 | |
in Bristol. | 0:06:16 | 0:06:17 | |
My dad's from India, and he came to Malaysia with the British Army, | 0:06:18 | 0:06:21 | |
and my mum's a Malaysian, and my husband's British. | 0:06:21 | 0:06:25 | |
So in our household, it's like all sorts of food. | 0:06:25 | 0:06:28 | |
I do roast dinners, but I mostly cook, like, Malaysian curries. | 0:06:28 | 0:06:32 | |
Zaleha, what are you making? | 0:06:35 | 0:06:37 | |
I am making Malaysian street food called murtabak. | 0:06:37 | 0:06:40 | |
-Murtabak? -Yes. | 0:06:40 | 0:06:42 | |
It's a pastry that you fill in with chicken and potatoes, curried, | 0:06:42 | 0:06:46 | |
and there's lots of spices. | 0:06:46 | 0:06:48 | |
And then you fold them in home-made pastry, and you bake them. | 0:06:48 | 0:06:51 | |
You cook them, basically, on a stove, | 0:06:51 | 0:06:52 | |
and I'll serve it with some onion chutneys and some dhal on the side. | 0:06:52 | 0:06:56 | |
If it's street food, can you make it look nice? | 0:06:56 | 0:06:59 | |
I'll try my best. | 0:06:59 | 0:07:00 | |
-Thank you. -Thank you. | 0:07:00 | 0:07:02 | |
Making murtabak, making the dough is really skilful and quite hard, | 0:07:05 | 0:07:08 | |
cos you take the dough and you make it really thin. | 0:07:08 | 0:07:11 | |
And then you fold it over and over and over, and do it again, | 0:07:11 | 0:07:14 | |
so that when it's cooked, little tiny layers come up, | 0:07:14 | 0:07:17 | |
and the meat inside is just encased in these lovely crispy bits | 0:07:17 | 0:07:20 | |
of deliciousness! | 0:07:20 | 0:07:22 | |
30-year-old Sinead once challenged herself to cook a new dish every day | 0:07:28 | 0:07:33 | |
for six months. | 0:07:33 | 0:07:35 | |
Food tends to determine my holiday destinations. | 0:07:35 | 0:07:38 | |
When I went to China, I came back and I'd just eaten so much, | 0:07:38 | 0:07:41 | |
I became a vegan for a month. | 0:07:41 | 0:07:43 | |
I just needed to go back to the beginning, and just clean out. | 0:07:43 | 0:07:46 | |
But, yeah... | 0:07:46 | 0:07:48 | |
The travelling's food related. | 0:07:48 | 0:07:49 | |
Sinead's been really ambitious by taking a neck of lamb, | 0:07:52 | 0:07:55 | |
braising it in red wine and shallots, | 0:07:55 | 0:07:56 | |
and she wants to serve it with a celeriac puree | 0:07:56 | 0:07:59 | |
and lots and lots of root vegetables. | 0:07:59 | 0:08:01 | |
That's great, but the lamb neck, | 0:08:01 | 0:08:03 | |
she's taken the meat off the bone itself, cut it into small chunks, | 0:08:03 | 0:08:07 | |
and put it into a pot with some wine and some shallots, | 0:08:07 | 0:08:09 | |
and put it in the oven. | 0:08:09 | 0:08:10 | |
My concern is, those little lumps, | 0:08:10 | 0:08:12 | |
when they're boiled will shrink and become really tough. | 0:08:12 | 0:08:15 | |
Who taught you to cook? | 0:08:16 | 0:08:18 | |
Myself, my mum, my aunt. | 0:08:18 | 0:08:20 | |
Just everyone. Cookbooks. | 0:08:20 | 0:08:22 | |
Can you remember when you started, what it...? | 0:08:22 | 0:08:24 | |
I remember making sandwiches for my lunchbox. | 0:08:24 | 0:08:27 | |
I had taramasalata and German peppered salami sandwiches, | 0:08:27 | 0:08:30 | |
aged four, which I think is enough salt to kill a child, but... | 0:08:30 | 0:08:35 | |
It's disgusting. | 0:08:35 | 0:08:36 | |
But I liked them, and my mum let me make what I wanted, so... | 0:08:36 | 0:08:40 | |
Ladies and gentlemen, you are over halfway. | 0:08:43 | 0:08:45 | |
You have just 30 minutes left. | 0:08:45 | 0:08:47 | |
After training to be an architect, Burnley-based Richard | 0:09:00 | 0:09:04 | |
spent five years in Spain working as a maths teacher. | 0:09:04 | 0:09:06 | |
So hang on. Born in Burnley, studies as an architect, | 0:09:08 | 0:09:12 | |
worked in Spain as an architect and ended up as a Spanish maths teacher. | 0:09:12 | 0:09:15 | |
-Yeah. -And now you're back to the exotic world of Burnley. | 0:09:15 | 0:09:18 | |
I am, and loving it. | 0:09:18 | 0:09:19 | |
Taken a year off to have a break from teaching. | 0:09:19 | 0:09:22 | |
I was going to be travelling a bit, | 0:09:22 | 0:09:24 | |
but I've come back from Italy early to be here. | 0:09:24 | 0:09:27 | |
I'm going to make some raviolis. | 0:09:27 | 0:09:29 | |
I'm going to fill them with some clams and shrimp, | 0:09:29 | 0:09:33 | |
and then I'm going to serve them | 0:09:33 | 0:09:34 | |
with an artichoke sort of sauce, effectively. | 0:09:34 | 0:09:37 | |
If you've been travelling around Italy, | 0:09:37 | 0:09:39 | |
I've got high expectations of this. | 0:09:39 | 0:09:41 | |
I hope I don't disappoint you. | 0:09:41 | 0:09:43 | |
I've been travelling around Italy in my van, | 0:09:45 | 0:09:47 | |
which only has a little stove in, so I haven't had access to a kitchen. | 0:09:47 | 0:09:51 | |
But I have been in Italy, | 0:09:51 | 0:09:52 | |
so my preparation has been eating a lot in Italy, | 0:09:52 | 0:09:55 | |
and making notes of good flavour combinations. | 0:09:55 | 0:09:57 | |
Richard's using surf clams. | 0:09:58 | 0:10:00 | |
They are massive, they're really big clams, | 0:10:00 | 0:10:02 | |
and they can be as tough as boots... | 0:10:02 | 0:10:05 | |
so I hope he's cooked them enough. | 0:10:05 | 0:10:07 | |
And if he hasn't cooked them enough, hopefully he's chopped them up, | 0:10:07 | 0:10:10 | |
almost minced them, so that they go through and you get | 0:10:10 | 0:10:12 | |
the flavour of clams. | 0:10:12 | 0:10:13 | |
54-year-old Peter spent 30 years in the police force | 0:10:18 | 0:10:22 | |
and worked his way up to superintendent. | 0:10:22 | 0:10:25 | |
I suppose policing in general is very much you're under pressure | 0:10:25 | 0:10:28 | |
a lot of the time, so through the experience of being a police officer | 0:10:28 | 0:10:31 | |
for all those years, I'm absolutely certain that'll have given me | 0:10:31 | 0:10:34 | |
some ability to react calmly in the kitchen. | 0:10:34 | 0:10:37 | |
-What are you making? -I'm going to try and make you a curry, | 0:10:39 | 0:10:42 | |
a chicken and potato curry with a bit of a lemon relish, | 0:10:42 | 0:10:45 | |
some crispy onions, some boiled rice and some parathas. | 0:10:45 | 0:10:48 | |
-And you made the parathas? -I did. | 0:10:48 | 0:10:50 | |
Fantastic. Where did you learn to cook the food of India? | 0:10:50 | 0:10:53 | |
Well, I'm just very keen reading up about different things. | 0:10:53 | 0:10:55 | |
So there was a while back I did, kind of, home cooking. | 0:10:55 | 0:10:58 | |
I did home cooking and read lots of books, practice lots. | 0:10:58 | 0:11:00 | |
So that's why I've headed up with a paratha today, | 0:11:00 | 0:11:02 | |
I thought it was maybe showing a bit of skill. | 0:11:02 | 0:11:04 | |
-Why have you come on MasterChef? -Well, I just thought it would | 0:11:04 | 0:11:07 | |
give me a challenge, you know? Something... | 0:11:07 | 0:11:08 | |
I golf every Saturday and I know how good I am, | 0:11:08 | 0:11:11 | |
I cook every Friday and I've no idea how good I am, | 0:11:11 | 0:11:13 | |
so I thought this would be an opportunity to come in | 0:11:13 | 0:11:15 | |
-and see how it was. -That's great! | 0:11:15 | 0:11:17 | |
Peter is going to make us parathas. | 0:11:17 | 0:11:20 | |
Fabulous Indian bread, fantastic with a curry. | 0:11:20 | 0:11:22 | |
But it's the curry that I'm concerned about. | 0:11:22 | 0:11:25 | |
There's not liquid over the top of all that chicken and potatoes. | 0:11:25 | 0:11:27 | |
The top of the chicken's starting to dry out because it's | 0:11:27 | 0:11:30 | |
just been boiled and steamed away, and I'm concerned there's | 0:11:30 | 0:11:32 | |
not enough spices in there to make a really big curry. | 0:11:32 | 0:11:35 | |
40-year-old Alex works in the fashion industry in London. | 0:11:44 | 0:11:48 | |
I'm quite shy, so I would never kind of outwardly be competitive, | 0:11:48 | 0:11:52 | |
but I think inside I want to do well. | 0:11:52 | 0:11:54 | |
It's taken me five years to actually send the application form off, | 0:11:54 | 0:11:57 | |
so I'm terrified. | 0:11:57 | 0:11:58 | |
So, what are you making? | 0:12:02 | 0:12:03 | |
Hopefully going to make some goat's cheese and mushroom ravioli, | 0:12:03 | 0:12:09 | |
with a kind of chorizo and sage butter sauce. | 0:12:09 | 0:12:13 | |
-And a truffle? -Oh, yeah, I've put some truffle in there as well, | 0:12:13 | 0:12:16 | |
and a bit of ricotta. | 0:12:16 | 0:12:17 | |
Are you a fan of Italian food, is that...? | 0:12:17 | 0:12:19 | |
I'm from Portugal, so not necessarily Italian, | 0:12:19 | 0:12:22 | |
but kind of Mediterranean, so... | 0:12:22 | 0:12:23 | |
Why didn't you do something Portuguese today? | 0:12:23 | 0:12:26 | |
This just kind of caught my eye, so I just... | 0:12:26 | 0:12:28 | |
I had limited time in the market. | 0:12:28 | 0:12:31 | |
Truffle, sage, goat's cheese, mushrooms, chorizo, all in one dish. | 0:12:37 | 0:12:42 | |
It could work, who knows? | 0:12:42 | 0:12:44 | |
Guys, you have three minutes. | 0:12:47 | 0:12:50 | |
You have just three minutes. | 0:12:50 | 0:12:51 | |
That means on a plate and finished in three minutes. | 0:12:51 | 0:12:54 | |
It's going to be a bit down to the wire with the rice, | 0:12:58 | 0:13:00 | |
as it went on a little bit later than I hoped. | 0:13:00 | 0:13:03 | |
And this is why I love MasterChef. | 0:13:08 | 0:13:10 | |
Seven different people with seven different ideas. | 0:13:10 | 0:13:13 | |
It smells and sounds fantastic all across the room. | 0:13:13 | 0:13:16 | |
Season it, finish it, and get it on a plate. | 0:13:25 | 0:13:28 | |
Stop! That's it, time's up. | 0:13:37 | 0:13:39 | |
Oh, my gosh, your curry smells amazing! | 0:13:46 | 0:13:49 | |
Mine's basic. Mine's super, super basic. | 0:13:49 | 0:13:51 | |
First up is advertising student Steve, | 0:13:55 | 0:13:57 | |
who's served his lamb ragout with wild rice and roasted red peppers. | 0:13:57 | 0:14:02 | |
There's nothing offensive about it at all. | 0:14:08 | 0:14:11 | |
There's the sweetness in there from the peppers and the tomatoes. | 0:14:11 | 0:14:14 | |
You've seasoned it nicely, and the rice is cooked. | 0:14:14 | 0:14:17 | |
But it's, it's... | 0:14:18 | 0:14:20 | |
an incredibly simple thing to do. | 0:14:20 | 0:14:22 | |
I'm hoping the honey didn't go in. | 0:14:23 | 0:14:25 | |
No, it didn't, but a little bit of black treacle did. | 0:14:25 | 0:14:27 | |
Right. It's really, really sweet. | 0:14:27 | 0:14:30 | |
-For me, a savoury dish... -Yeah. -..especially a mince ragout, | 0:14:30 | 0:14:34 | |
should be savoury and spicy and have a couple of notes | 0:14:34 | 0:14:38 | |
and different things going on. It's just all very sweet. | 0:14:38 | 0:14:40 | |
It's easy on reflection, isn't it, to go, "Right, OK, | 0:14:44 | 0:14:46 | |
"it's a savoury dish, keep it real, real savoury." | 0:14:46 | 0:14:49 | |
But, yeah, on reflection a little bit disappointed, yeah. | 0:14:49 | 0:14:52 | |
It probably was sweet with those peppers, you know? | 0:14:54 | 0:14:56 | |
But there was stock in there, and red wine vinegar, | 0:14:56 | 0:15:00 | |
so I was trying to balance it, but... | 0:15:00 | 0:15:01 | |
Company director Jamie spiced his lamb koftas with cumin, | 0:15:06 | 0:15:10 | |
coriander and chilli, | 0:15:10 | 0:15:12 | |
and served them with mushroom and pine nut rice pilaf, | 0:15:12 | 0:15:16 | |
hummus and flatbreads. | 0:15:16 | 0:15:18 | |
You've got really good seasoning and you've got a nice use of spice | 0:15:23 | 0:15:27 | |
in the kofta. | 0:15:27 | 0:15:28 | |
I love you've got a bit of chilli in there, giving heat. | 0:15:28 | 0:15:31 | |
I think your presentation is all over the place, | 0:15:31 | 0:15:33 | |
but I think you've demonstrated a bit of cookery skill here. | 0:15:33 | 0:15:37 | |
I really like the flatbreads, | 0:15:37 | 0:15:38 | |
because you've got little charred bits around the outside, | 0:15:38 | 0:15:41 | |
and they make it a little bit bitter and sharp with the spiciness | 0:15:41 | 0:15:44 | |
of your hummus as well. | 0:15:44 | 0:15:47 | |
Your component parts are great, | 0:15:47 | 0:15:48 | |
and you've brought it together as a dish. | 0:15:48 | 0:15:50 | |
I think it's great. | 0:15:50 | 0:15:52 | |
Disappointed with the comments over the presentation, | 0:15:54 | 0:15:57 | |
but I thought overall good comments, | 0:15:57 | 0:15:59 | |
and fingers crossed I've done enough. | 0:15:59 | 0:16:01 | |
Mum of two Zaleha has made murtabak pastries filled with chicken and | 0:16:05 | 0:16:09 | |
potato, served with a dhal spiced with garam masala and cumin, | 0:16:09 | 0:16:14 | |
and an onion chutney. | 0:16:14 | 0:16:16 | |
This is the first time we've had murtabak on MasterChef. | 0:16:16 | 0:16:19 | |
-OK. -And I have to tell you, | 0:16:19 | 0:16:21 | |
as a man who's travelled Malaysia quite a bit, I love murtabak. | 0:16:21 | 0:16:24 | |
OK. | 0:16:24 | 0:16:26 | |
I appreciate all the work that's in here. | 0:16:29 | 0:16:31 | |
The fact you actually made your own dough, you made the filling. | 0:16:31 | 0:16:34 | |
Sometimes murtabak can be a bit greasy, and yours is not. | 0:16:34 | 0:16:36 | |
I believe it could probably do with a little bit more spice, | 0:16:36 | 0:16:39 | |
but I really like what you've done. | 0:16:39 | 0:16:40 | |
-I think it's really tasty. -Thank you. | 0:16:40 | 0:16:42 | |
The dhal, I think, is lovely. | 0:16:43 | 0:16:45 | |
It's creamy, and it builds a little bit of heat and spice. | 0:16:45 | 0:16:49 | |
You have sweet sharpness there with your onions. | 0:16:49 | 0:16:52 | |
I was expecting more. | 0:16:52 | 0:16:54 | |
I was expecting more flavour from this murtabak. | 0:16:54 | 0:16:56 | |
I like it, but it's difficult for me because I don't have | 0:16:56 | 0:17:00 | |
anything to compare it to. | 0:17:00 | 0:17:01 | |
It was exhausting, and I made my own pastry, so it was tiring. | 0:17:07 | 0:17:11 | |
But, yeah, I'm happy. | 0:17:11 | 0:17:12 | |
I'm really pleased that John likes my food. | 0:17:12 | 0:17:15 | |
Sinead, who works in financial services, | 0:17:17 | 0:17:20 | |
braised the lamb neck in red wine | 0:17:20 | 0:17:22 | |
and served it with carrots, beetroot, | 0:17:22 | 0:17:24 | |
turnips, celeriac puree and a lamb sauce. | 0:17:24 | 0:17:27 | |
Oh, dear. | 0:17:30 | 0:17:32 | |
Your celeriac puree and your sauce across the top, | 0:17:35 | 0:17:39 | |
I think that's really lovely. | 0:17:39 | 0:17:42 | |
You've got little raw turnips in there floating around, | 0:17:42 | 0:17:44 | |
which are really, really hard. | 0:17:44 | 0:17:46 | |
But the thing that is the issue is that lamb neck has gone dry. | 0:17:46 | 0:17:50 | |
-Yeah. -And it's gone dry because you boiled it in wine. | 0:17:50 | 0:17:52 | |
And that's what's going to happen, it's going to take out | 0:17:52 | 0:17:55 | |
all the moisture. | 0:17:55 | 0:17:56 | |
I don't know what to make of you. | 0:17:56 | 0:17:58 | |
You've got lovely sweet, smooth celeriac, but the main bit of it, | 0:17:58 | 0:18:02 | |
the lamb, you've messed up. | 0:18:02 | 0:18:04 | |
Very sweaty palms, yeah. | 0:18:07 | 0:18:09 | |
I had my hands on the table and when I walked away I just | 0:18:09 | 0:18:11 | |
saw this little, like, wet mess. | 0:18:11 | 0:18:13 | |
It's horrible! | 0:18:13 | 0:18:15 | |
Maths teacher Richard's ravioli has been stuffed with shrimps | 0:18:19 | 0:18:22 | |
and surf clams, and served with an artichoke and white wine sauce, | 0:18:22 | 0:18:27 | |
and Parmesan shavings. | 0:18:27 | 0:18:28 | |
Your pasta's good. You've got flavour out of those fish. | 0:18:35 | 0:18:39 | |
The sweet shrimp and the almost salty-sweet clam is nice. | 0:18:39 | 0:18:43 | |
I love the artichokes with the saltiness | 0:18:43 | 0:18:46 | |
and the tang of Parmesan cheese. | 0:18:46 | 0:18:47 | |
I love that. | 0:18:47 | 0:18:49 | |
Parmesan cheese and fish I don't want. | 0:18:49 | 0:18:52 | |
There's no doubting that you have skill. | 0:18:52 | 0:18:54 | |
The pasta is well made, your clam is actually cooked, | 0:18:54 | 0:18:57 | |
you've made a really nice little reduction sauce. | 0:18:57 | 0:19:01 | |
But I agree with Gregg, cheese and fish, no. | 0:19:01 | 0:19:04 | |
Oh. | 0:19:04 | 0:19:05 | |
I'm annoyed at myself for putting the cheese on at the end, | 0:19:07 | 0:19:10 | |
the Parmesan. | 0:19:10 | 0:19:11 | |
It's like I forgot what was in the pasta, you know? | 0:19:11 | 0:19:13 | |
I thought, "Pasta, I need some Parmesan." | 0:19:13 | 0:19:16 | |
Former superintendent Peter has made a chicken and potato curry, | 0:19:17 | 0:19:21 | |
served with paratha bread, crispy onions and a lemon rind relish. | 0:19:21 | 0:19:26 | |
You are producing sweet and spicy heat flavour in your curry, | 0:19:31 | 0:19:37 | |
but it's far too dry. | 0:19:37 | 0:19:39 | |
The chicken's going a little dry, there is nowhere near enough sauce. | 0:19:39 | 0:19:42 | |
-OK. -I like your parathas, I think they're great, | 0:19:42 | 0:19:45 | |
I think they're really lovely and crispy. | 0:19:45 | 0:19:47 | |
Peter, your lemon relish is not very nice at all. | 0:19:47 | 0:19:52 | |
-OK. -Because that is lemon rind. That is... | 0:19:52 | 0:19:55 | |
It's not even just bits of lemon, | 0:19:55 | 0:19:57 | |
that is the rind of a chopped up lemon with salt on it. | 0:19:57 | 0:19:59 | |
It's probably very good for your digestion. | 0:20:02 | 0:20:04 | |
The relish is, I suppose, an acquired taste. | 0:20:09 | 0:20:11 | |
It is quite a lot of nearly raw lemon, | 0:20:11 | 0:20:13 | |
and it's quite a strong taste. | 0:20:13 | 0:20:14 | |
I was quite happy with it, it was certainly a decent, | 0:20:14 | 0:20:17 | |
palatable meal I would think. | 0:20:17 | 0:20:19 | |
-This looks great. -It's quite lemony. | 0:20:19 | 0:20:22 | |
It's meant to be sharp, though. | 0:20:22 | 0:20:23 | |
Fashion retail expert Alex's ravioli has been stuffed with goat's cheese, | 0:20:25 | 0:20:30 | |
ricotta, spinach, mushrooms and truffle, | 0:20:30 | 0:20:34 | |
and coated in a chorizo and sage butter sauce. | 0:20:34 | 0:20:36 | |
There's some really nice ideas here. | 0:20:42 | 0:20:44 | |
I really like the little tiny bits of chorizo across the top, | 0:20:44 | 0:20:47 | |
they're more like bacon. | 0:20:47 | 0:20:50 | |
But it could do with a little bit more oomph. | 0:20:50 | 0:20:53 | |
Truffle I can't get, | 0:20:53 | 0:20:55 | |
because I can't get the truffle through with all | 0:20:55 | 0:20:57 | |
the other bits and pieces that're going on. | 0:20:57 | 0:20:59 | |
I agree with John. | 0:21:00 | 0:21:01 | |
There is no truffle flavour in there, | 0:21:01 | 0:21:03 | |
and also your pasta's a little tough in part. | 0:21:03 | 0:21:06 | |
But I really like the flavour of that goat's cheese | 0:21:06 | 0:21:09 | |
with the mushroom, | 0:21:09 | 0:21:11 | |
and also that chorizo, of course, is giving a little paprika spice. | 0:21:11 | 0:21:14 | |
-I like it. -Thank you. | 0:21:14 | 0:21:17 | |
Thank you. | 0:21:17 | 0:21:18 | |
I feel relieved that it's kind of over. | 0:21:20 | 0:21:23 | |
It all just happened in a flash, | 0:21:23 | 0:21:25 | |
and much more terrifying than I ever thought. | 0:21:25 | 0:21:28 | |
A few first day nerves, I think, | 0:21:31 | 0:21:33 | |
but certainly a fair amount of skill... | 0:21:33 | 0:21:35 | |
..and a great variety of cooking style. | 0:21:37 | 0:21:39 | |
You've got to admit that Jamie did a great job. | 0:21:45 | 0:21:48 | |
Agreed. Jamie is my stand-out cook. | 0:21:48 | 0:21:51 | |
He's showing cookery skill and he made it taste nice. | 0:21:51 | 0:21:53 | |
I don't want anything else from a contestant. | 0:21:53 | 0:21:55 | |
He's through. | 0:21:55 | 0:21:57 | |
Richard. What do we think of Richard? | 0:21:57 | 0:21:58 | |
I think Richard can cook. | 0:21:58 | 0:22:00 | |
The artichoke, cheese and fish does not belong together. | 0:22:00 | 0:22:03 | |
However, I'm willing to give that guy another go because he showed | 0:22:03 | 0:22:07 | |
a certain amount of technical ability there. | 0:22:07 | 0:22:11 | |
Zaleha made something really interesting. | 0:22:11 | 0:22:13 | |
She made murtabak, and she actually made proper roti dough. | 0:22:13 | 0:22:16 | |
You didn't think it was spicy enough, | 0:22:16 | 0:22:18 | |
I think it could have done with a bit more spice, | 0:22:18 | 0:22:20 | |
but the dhal was delicious. Really, really delicious. | 0:22:20 | 0:22:23 | |
I liked the flavour of Steve's mince, | 0:22:24 | 0:22:27 | |
you didn't however, and it didn't look great. | 0:22:27 | 0:22:31 | |
He may well have some great ideas, | 0:22:31 | 0:22:33 | |
but you need to come in here and show them. | 0:22:33 | 0:22:35 | |
Peter, the actual flavour inside that curry was good, | 0:22:36 | 0:22:40 | |
but that lemon relish on the outside was a very, very bad idea. | 0:22:40 | 0:22:43 | |
It was inedible. | 0:22:43 | 0:22:45 | |
Jamie, Zaleha and Richard are going through to the next round, right? | 0:22:45 | 0:22:49 | |
-Steve and Peter are going home. -Mm-hm. | 0:22:50 | 0:22:53 | |
So now we've got a conversation about Sinead... | 0:22:53 | 0:22:56 | |
..and Alex. | 0:22:58 | 0:23:00 | |
What was wonderful from Sinead was the celeriac puree, | 0:23:00 | 0:23:04 | |
creamy and smooth, with the gravy. | 0:23:04 | 0:23:06 | |
The vegetables across the top I wasn't that enamoured with, | 0:23:06 | 0:23:09 | |
and the lamb itself was dry. | 0:23:09 | 0:23:11 | |
I liked the simplicity of Alex's two ravioli, | 0:23:14 | 0:23:17 | |
and the chorizo with the oil across the top, I think, worked. | 0:23:17 | 0:23:20 | |
I liked the goat's cheese flavour inside. | 0:23:20 | 0:23:23 | |
However, she put truffle in there that I just couldn't taste. | 0:23:23 | 0:23:27 | |
Which one of those ladies has shown the greater skill? | 0:23:27 | 0:23:32 | |
It's quite exhausting and nerve-racking, | 0:23:35 | 0:23:37 | |
so I don't know if I can do another day of this! | 0:23:37 | 0:23:40 | |
I'm hopeful that they can see what else I have to offer, | 0:23:42 | 0:23:46 | |
because I would really like to show some more of my cooking. | 0:23:46 | 0:23:49 | |
We've made our decision. | 0:24:04 | 0:24:06 | |
Jamie, Zaleha... | 0:24:11 | 0:24:14 | |
Congratulations, you're staying in the competition. | 0:24:15 | 0:24:18 | |
Steve, Peter. | 0:24:22 | 0:24:26 | |
Sorry gentlemen, you're leaving us. | 0:24:26 | 0:24:28 | |
Thank you very much. | 0:24:28 | 0:24:29 | |
Thank you. | 0:24:29 | 0:24:31 | |
The third person going through... | 0:24:38 | 0:24:41 | |
..is Richard. | 0:24:45 | 0:24:47 | |
Congratulations, Richard. | 0:24:47 | 0:24:48 | |
The fourth person going through... | 0:24:52 | 0:24:55 | |
..is Alex. | 0:25:00 | 0:25:02 | |
-Sinead, thank you very much. -Thank you. | 0:25:02 | 0:25:04 | |
A little bit sad, but, yeah, I can't take the tension, the nerves, | 0:25:11 | 0:25:16 | |
it's too much. So, yeah. | 0:25:16 | 0:25:18 | |
With hindsight, I probably could have done a little bit more. | 0:25:19 | 0:25:22 | |
So, yeah, it's sort of the way the cookie's crumbled, a little bit. | 0:25:22 | 0:25:25 | |
Maybe I just played it a wee bit too safe, | 0:25:26 | 0:25:28 | |
but I think I'll live off this in the pub for years to come. | 0:25:28 | 0:25:31 | |
You've earned the right to be here, | 0:25:42 | 0:25:44 | |
now you've got to earn the right to stay here. | 0:25:44 | 0:25:47 | |
You're not just going to present your food to me and John today. | 0:25:47 | 0:25:52 | |
You are going to serve your food to the three finalists from 2010. | 0:25:52 | 0:25:57 | |
Tim Kinnaird... | 0:25:59 | 0:26:01 | |
Alex Rushmer, and the incredibly talented Dhruv Baker. | 0:26:01 | 0:26:06 | |
Your two courses, one hour and 15 minutes. | 0:26:09 | 0:26:12 | |
Do yourselves proud! | 0:26:12 | 0:26:15 | |
Let's cook. | 0:26:15 | 0:26:17 | |
For somebody who likes to take his time with cooking, | 0:26:30 | 0:26:33 | |
to squash that into an hour and 15 minutes, | 0:26:33 | 0:26:36 | |
and to present to well and to get... | 0:26:36 | 0:26:38 | |
To remember all the little subtleties of your dish | 0:26:38 | 0:26:40 | |
that makes it unique and makes it special is going to be difficult. | 0:26:40 | 0:26:44 | |
I've got a little list of an order, | 0:26:44 | 0:26:46 | |
so hopefully I won't forget anything. | 0:26:46 | 0:26:48 | |
In the last challenge, you put lots of things together, | 0:26:49 | 0:26:52 | |
showed lots of skill, | 0:26:52 | 0:26:54 | |
but it didn't necessarily demonstrate | 0:26:54 | 0:26:56 | |
that you understood flavours coming together. | 0:26:56 | 0:26:59 | |
What are you going to do today to redeem yourself? | 0:26:59 | 0:27:01 | |
Well, I'm starting off with quite a classic dish for me. | 0:27:01 | 0:27:04 | |
Cep tortellini with a sage butter, pine nut and girolle sauce. | 0:27:04 | 0:27:08 | |
These are all classic combinations of flavours that I know work. | 0:27:08 | 0:27:11 | |
OK. And your main course is? | 0:27:11 | 0:27:13 | |
A barbecue. | 0:27:13 | 0:27:16 | |
This summer, I've had a few barbecues, | 0:27:16 | 0:27:18 | |
so I'm going to try and get those flavours across. | 0:27:18 | 0:27:20 | |
But I haven't got a barbecue, so I'm using my griddle here. | 0:27:20 | 0:27:23 | |
It's barbecued hanger steak, sweetcorn puree, | 0:27:23 | 0:27:26 | |
baked potato and some lettuce. | 0:27:26 | 0:27:30 | |
Hanger steak can be tender if you treat it right, and if you don't... | 0:27:30 | 0:27:33 | |
-Yeah, it can be... -..it's as tough as old boots. -Yeah. | 0:27:33 | 0:27:35 | |
And has no fat running through it, which means there's no moisture. | 0:27:35 | 0:27:38 | |
It's a... I know, I've given myself a challenge there, I know. | 0:27:38 | 0:27:41 | |
But that's my big, that's my biggest fear, getting that wrong for you. | 0:27:41 | 0:27:44 | |
I've stopped ordering a hanger steak. | 0:27:48 | 0:27:49 | |
Every time I have one it's tough. | 0:27:49 | 0:27:51 | |
So if he can give me a really nice, succulent hanger steak, | 0:27:51 | 0:27:55 | |
I'll be very impressed. | 0:27:55 | 0:27:57 | |
What I'm pleased about is Richard's dishes sound tasty, | 0:27:57 | 0:28:01 | |
and all the ingredients do belong together. | 0:28:01 | 0:28:03 | |
Portuguese food is a big part of my life. | 0:28:11 | 0:28:13 | |
I was raised eating it, and my mum's food is amazing. | 0:28:13 | 0:28:17 | |
Always wonderful smells coming out of the kitchen all the time, | 0:28:17 | 0:28:20 | |
so I'm doing this for her today. | 0:28:20 | 0:28:23 | |
So, for a starter I'm making you a Portuguese... | 0:28:25 | 0:28:28 | |
It's called pasteis de bacalhau, which is salt cod fritters. | 0:28:28 | 0:28:31 | |
Serving it with a lemon mayonnaise, and then, like, | 0:28:31 | 0:28:33 | |
a salsa of tomatoes and broad beans. | 0:28:33 | 0:28:36 | |
And the main course is carne de porco a Alentejana. | 0:28:36 | 0:28:40 | |
Pork and clams, so it's a southern Portuguese dish that's from where | 0:28:40 | 0:28:44 | |
my dad's from in Portugal. | 0:28:44 | 0:28:45 | |
It's quite a famous dish, | 0:28:45 | 0:28:47 | |
so if you go to Portugal you'll see it on all the menus. | 0:28:47 | 0:28:49 | |
Everybody cooks it differently, | 0:28:49 | 0:28:51 | |
which is something I've discovered about Portuguese recipes. | 0:28:51 | 0:28:53 | |
But I'm kind of cooking it the way my dad cooks it. | 0:28:53 | 0:28:56 | |
-Brilliant! -I hope it works! | 0:28:56 | 0:28:58 | |
-I'm petrified! -Why? | 0:28:58 | 0:29:00 | |
I'm just petrified. | 0:29:00 | 0:29:01 | |
I'm really out of my comfort zone. | 0:29:01 | 0:29:03 | |
I'm just quite shy, so... | 0:29:03 | 0:29:05 | |
it's difficult for me. | 0:29:05 | 0:29:07 | |
Is it John that's making you nervous? | 0:29:07 | 0:29:09 | |
Oh, I don't know. I haven't looked at him yet... | 0:29:09 | 0:29:11 | |
-Brilliant! -..as he's been standing here. | 0:29:11 | 0:29:13 | |
The issue right now is, can she get it all done? | 0:29:20 | 0:29:23 | |
The cod croquettes, | 0:29:23 | 0:29:25 | |
she's got to make sure that salted cod has been boiled enough | 0:29:25 | 0:29:28 | |
and soft that she can pull it apart, | 0:29:28 | 0:29:29 | |
mix it with mashed potato, | 0:29:29 | 0:29:31 | |
roll it and breadcrumb it, then deep-fry it. | 0:29:31 | 0:29:33 | |
She's got to make her own mayonnaise and make her own salsa. | 0:29:33 | 0:29:36 | |
That's actually quite a lot of work to do. | 0:29:36 | 0:29:38 | |
However, I'm very, very hopeful. | 0:29:38 | 0:29:40 | |
Then she's got pork and clams. | 0:29:40 | 0:29:42 | |
Make sure the pork doesn't get dry, | 0:29:42 | 0:29:44 | |
and then the clams will give a little bit of saltiness. | 0:29:44 | 0:29:47 | |
Delicious! | 0:29:47 | 0:29:49 | |
My starter today will be fish cutlets with mango and pepper salad, | 0:29:57 | 0:30:01 | |
with home-made sweet chilli sauce. | 0:30:01 | 0:30:04 | |
My main course will be gulai pahang. | 0:30:06 | 0:30:09 | |
Gulai is a sort of chicken curry, | 0:30:09 | 0:30:12 | |
and it's from my hometown in Malaysia. | 0:30:12 | 0:30:14 | |
I have been told in the last round that my murtabak was not too spicy, | 0:30:16 | 0:30:21 | |
so, get ready for some spicy food today. | 0:30:21 | 0:30:23 | |
Why these two dishes? | 0:30:27 | 0:30:28 | |
The curry is something that reminds me of my mum. | 0:30:28 | 0:30:32 | |
She passed away two years ago. | 0:30:32 | 0:30:33 | |
But this is the dish that we grew up with, so it's special. | 0:30:33 | 0:30:36 | |
I've tried for years and years to get it right, | 0:30:36 | 0:30:39 | |
and my husband still says that it's nearly there. | 0:30:39 | 0:30:41 | |
-So you're still trying? -Yeah, I'm still trying. | 0:30:41 | 0:30:43 | |
I'll make it because my husband loves it. | 0:30:43 | 0:30:45 | |
So, nice fishcakes, crispy on the outside, fluffy in the middle, | 0:30:48 | 0:30:52 | |
with beautiful sweet mango. | 0:30:52 | 0:30:55 | |
I get that. | 0:30:55 | 0:30:56 | |
The second dish, chicken curry. | 0:30:56 | 0:30:58 | |
That chicken has got to stay soft and succulent, not dry, | 0:31:00 | 0:31:03 | |
and if she's going to use those spices, | 0:31:03 | 0:31:05 | |
they've got to come at you in layers | 0:31:05 | 0:31:07 | |
and build flavour upon flavour upon flavour. | 0:31:07 | 0:31:10 | |
Fingers crossed. | 0:31:10 | 0:31:12 | |
Jamie, you did very well in the last round. | 0:31:18 | 0:31:21 | |
-Can you keep it going? -Do my best. | 0:31:21 | 0:31:23 | |
I really tried to give it as much as I could last time. | 0:31:23 | 0:31:26 | |
This is an ambitious two courses. | 0:31:26 | 0:31:28 | |
-What is it? -It's king scallops on a slightly spiced noodle | 0:31:28 | 0:31:32 | |
with an udon broth to start, and then a Balinese chicken, | 0:31:32 | 0:31:36 | |
which is chicken stuffed with lemon grass and ginger and coconut, | 0:31:36 | 0:31:40 | |
a mango and pineapple ketchup, and some coconut potatoes. | 0:31:40 | 0:31:45 | |
Potatoes in coconut? How does that work? | 0:31:45 | 0:31:47 | |
Well, it just kind of gives them a little extra edge. | 0:31:47 | 0:31:49 | |
I think just adds something. It's a bit of fun, actually. | 0:31:49 | 0:31:52 | |
What are you hoping to demonstrate here? | 0:31:52 | 0:31:54 | |
I want to demonstrate that I can work to time | 0:31:54 | 0:31:56 | |
and calmly under pressure. | 0:31:56 | 0:31:58 | |
Wow. Can you? | 0:31:58 | 0:31:59 | |
No, I'm freaking out! | 0:31:59 | 0:32:01 | |
We've got lots and lots going on with Jamie's menu. | 0:32:11 | 0:32:14 | |
We've got king scallops, | 0:32:14 | 0:32:15 | |
which he's serving with some noodles and an udon broth. | 0:32:15 | 0:32:17 | |
But he's making a thick broth with lemon grass, tomatoes | 0:32:17 | 0:32:20 | |
and prawn shells. | 0:32:20 | 0:32:21 | |
It probably has a home in no country whatsoever, | 0:32:21 | 0:32:23 | |
it's very, very eclectic. | 0:32:23 | 0:32:25 | |
The chicken, this Balinese chicken, from what I understand, | 0:32:25 | 0:32:29 | |
he's going to make a paste of lemon grass and ginger | 0:32:29 | 0:32:32 | |
and cook it under the chicken skin? | 0:32:32 | 0:32:34 | |
Well, that's all got to cook down, and these are big, strong flavours. | 0:32:34 | 0:32:40 | |
If he gets a bit heavy-handed with lemon grass or ginger, | 0:32:40 | 0:32:42 | |
that's that whole thing ruined. | 0:32:42 | 0:32:44 | |
I've got hundreds of concerns, and loads of things can go wrong, | 0:32:46 | 0:32:50 | |
so I need everything to go my way. | 0:32:50 | 0:32:52 | |
So, I think it's going to take every ounce of cooking ability | 0:32:52 | 0:32:56 | |
that I've got to get into the quarterfinal. | 0:32:56 | 0:32:58 | |
The only time I had any experience of doing this round | 0:33:10 | 0:33:13 | |
was cooking for the critics, which was in the semifinals. | 0:33:13 | 0:33:16 | |
So I was much further into the competition, | 0:33:16 | 0:33:18 | |
but I will still terrified. | 0:33:18 | 0:33:20 | |
And suddenly to be thrust into this sort of | 0:33:20 | 0:33:22 | |
pressured and semi-professional environment, it's really tough. | 0:33:22 | 0:33:26 | |
We're not expecting a new kind of food trend to emerge today, | 0:33:28 | 0:33:31 | |
we just want some tasty food cooked well, | 0:33:31 | 0:33:34 | |
with a bit of a kind of enthusiasm, a bit of love behind it. | 0:33:34 | 0:33:37 | |
And you can spot that, you can taste it. | 0:33:37 | 0:33:40 | |
It is relatively early days, | 0:33:41 | 0:33:42 | |
and so the temptation is to try and do too much, | 0:33:42 | 0:33:45 | |
because you're trying to prove everything at once. | 0:33:45 | 0:33:47 | |
So it's that incredibly tricky balancing act, | 0:33:47 | 0:33:49 | |
of which there's no answer, there's no golden ratio. | 0:33:49 | 0:33:52 | |
It's doing enough but not too much, | 0:33:52 | 0:33:54 | |
which is a ridiculously unhelpful thing to say. | 0:33:54 | 0:33:56 | |
-Cheers, guys. -Cheers. | 0:33:59 | 0:34:01 | |
-Good to be back. -As ever. | 0:34:01 | 0:34:03 | |
15 minutes on your first course, are you going to be OK? | 0:34:08 | 0:34:11 | |
I can do it, I can do it. | 0:34:11 | 0:34:12 | |
Cep tortellini with chanterelles, pine nuts, sage and butter sauce. | 0:34:14 | 0:34:18 | |
I think that sounds pretty magnificent, to be honest. | 0:34:18 | 0:34:22 | |
You don't want the pasta to be too thick, | 0:34:24 | 0:34:26 | |
especially the tortellini where it doubles up around the edges. | 0:34:26 | 0:34:29 | |
But I've got high hopes for that, I think it reads beautifully. | 0:34:29 | 0:34:33 | |
Where are you with your tortellini right now, Richard? | 0:34:33 | 0:34:35 | |
They've just gone off the boil, but they're maybe a minute off. | 0:34:35 | 0:34:38 | |
Right, fine. And your sauce is made? | 0:34:38 | 0:34:41 | |
-All your garnishes are done? -Sauce is pretty much done, yeah. | 0:34:41 | 0:34:43 | |
-Good lad! -Let's see... -Impressive, impressive. | 0:34:43 | 0:34:46 | |
Careful. | 0:34:48 | 0:34:50 | |
-Very nice. -Cheesy. | 0:34:56 | 0:34:59 | |
-Come on, let's go! Come on! -I'm going, I'm going, I'm going. | 0:34:59 | 0:35:02 | |
He did it. | 0:35:04 | 0:35:06 | |
-Hi, guys. -How are you? | 0:35:07 | 0:35:08 | |
-Very good, thank you. -Thank you. -There you are. So, | 0:35:08 | 0:35:12 | |
I've made a cep ravioli for you, with a sage, pine nut butter | 0:35:12 | 0:35:16 | |
with some girolles running through that and a bit of | 0:35:16 | 0:35:19 | |
Parmesan to finish. I hope you enjoy. | 0:35:19 | 0:35:21 | |
-Thank you. -Thank you. | 0:35:21 | 0:35:22 | |
The pasta looks really, really thin. | 0:35:23 | 0:35:25 | |
You can almost see the filling through the pasta, | 0:35:25 | 0:35:27 | |
which is pretty admirable. | 0:35:27 | 0:35:28 | |
He's done a brilliant job at getting the pasta right, | 0:35:36 | 0:35:38 | |
and the technical skill required to do this is significant, | 0:35:38 | 0:35:41 | |
and he's done brilliantly at that. | 0:35:41 | 0:35:42 | |
I really like the effort that's gone into the filling. | 0:35:42 | 0:35:44 | |
There's a few little chopped onions in there which have been | 0:35:44 | 0:35:47 | |
nicely sweated out. | 0:35:47 | 0:35:48 | |
The chanterelles have been cooked really well. | 0:35:48 | 0:35:50 | |
The only thing it's missing is just a little pinch more seasoning | 0:35:50 | 0:35:54 | |
in the filling, and on the mushrooms itself, and it's that close. | 0:35:54 | 0:35:59 | |
Bar that teeny tiny pinch of salt, and... | 0:35:59 | 0:36:01 | |
But also that shows a bit of thought, | 0:36:01 | 0:36:03 | |
because he's used the Parmesan as a seasoning, so it's... | 0:36:03 | 0:36:06 | |
The thought's there, | 0:36:06 | 0:36:07 | |
it's just a minuscule fraction off being absolutely perfect. | 0:36:07 | 0:36:12 | |
Pasta's lovely. Perfectly made. | 0:36:13 | 0:36:15 | |
That is a grind of pepper away from exceptional. | 0:36:15 | 0:36:19 | |
I'm really impressed with Richard. | 0:36:19 | 0:36:21 | |
15 minutes, that's all you've got... | 0:36:25 | 0:36:26 | |
-Yeah. -..till those steaks go out. | 0:36:26 | 0:36:28 | |
-Are you winning? -I think I'm OK. | 0:36:28 | 0:36:30 | |
Now, what am I missing from this? Garlic. | 0:36:30 | 0:36:33 | |
He's got to spend some time and love with the hanger steak so he cooks it | 0:36:37 | 0:36:41 | |
right, and the only way you can do that is pay attention to it. | 0:36:41 | 0:36:44 | |
It's not something you can whack on and then come back ten minutes later | 0:36:44 | 0:36:47 | |
and flip it over and cross your fingers. | 0:36:47 | 0:36:50 | |
Happy with your steak? | 0:36:50 | 0:36:52 | |
I would like it to have been resting more than the time that I've got | 0:36:52 | 0:36:54 | |
-left, so... -Well, I can't help you there. -No, neither can I. | 0:36:54 | 0:36:57 | |
Baked potato, corn, lettuce and the hanger steak - | 0:36:58 | 0:37:01 | |
I mean, this is a big, big dish. | 0:37:01 | 0:37:03 | |
So, will it be presented as a very delicate interpretation of it? | 0:37:03 | 0:37:08 | |
Yet to be seen. | 0:37:08 | 0:37:10 | |
-What's left to go on there? -This, that... | 0:37:10 | 0:37:13 | |
And the other? | 0:37:13 | 0:37:15 | |
-And that's it? -Yes. -Good. -You're a minute over. | 0:37:17 | 0:37:21 | |
I tell you what, he has grafted. | 0:37:23 | 0:37:25 | |
It's a big plate. | 0:37:25 | 0:37:27 | |
Thank you. | 0:37:28 | 0:37:29 | |
What you've got, a sweetcorn puree with hanger steak on top, | 0:37:31 | 0:37:35 | |
and it's been laid to rest in an anchovy, parsley and caper sauce, | 0:37:35 | 0:37:40 | |
a baked potato, and lettuce that's been just charred, | 0:37:40 | 0:37:44 | |
and with a ranch dressing. | 0:37:44 | 0:37:46 | |
-I hope you enjoy it. -Thank you. -Thank you. | 0:37:46 | 0:37:49 | |
I like beef with a bit of chew to it, | 0:37:56 | 0:37:58 | |
but there is quite a lot of texture. | 0:37:58 | 0:38:00 | |
I mean, I'm just about finished chewing. | 0:38:00 | 0:38:03 | |
OK, it's not the most tender piece of meat, but hanger isn't, | 0:38:03 | 0:38:06 | |
and I don't mind meat with a bit of texture. | 0:38:06 | 0:38:09 | |
A slight hint of bitterness from the lettuce, offset with the sweetness | 0:38:09 | 0:38:12 | |
of the sweetcorn, it just brings everything together. | 0:38:12 | 0:38:14 | |
For me, the star is the little jacket potato. | 0:38:14 | 0:38:16 | |
That is so tasty and really decadent and rich and buttery. | 0:38:16 | 0:38:20 | |
It just needs a touch more seasoning, especially on that meat, | 0:38:20 | 0:38:23 | |
and the whole dish would be lifted. It would sing. | 0:38:23 | 0:38:26 | |
Love the crispy potato with the real buttery mash inside. | 0:38:26 | 0:38:30 | |
I like the flavour of the dressing, | 0:38:30 | 0:38:32 | |
but the sweetcorn puree's a little bit wishy-washy. | 0:38:32 | 0:38:35 | |
The steak is chewy. | 0:38:35 | 0:38:36 | |
This is a rushed dish, and it tastes like it. | 0:38:36 | 0:38:39 | |
Yeah, exhausted. That went so quickly, | 0:38:43 | 0:38:45 | |
but I managed to get it out, and they said I was a minute late | 0:38:45 | 0:38:48 | |
but I think it was closer to 20 seconds. So, not bad. | 0:38:48 | 0:38:51 | |
So Alex, how're we getting on? | 0:38:54 | 0:38:56 | |
OK. I'm just about to make my mayonnaise. | 0:38:56 | 0:38:58 | |
And your croquettes, do you have to shape them or what? | 0:38:58 | 0:39:01 | |
I'm going to quenelle them - quenelle them, and fry them. | 0:39:01 | 0:39:04 | |
OK, fine. Onwards and upwards. | 0:39:04 | 0:39:06 | |
Deep frying done well is actually quite a technique. | 0:39:09 | 0:39:12 | |
The oil really has to be at the right temperature. | 0:39:12 | 0:39:15 | |
It can't be too cool, or else the fritters will be incredibly greasy. | 0:39:15 | 0:39:18 | |
And likewise it can't be too hot, | 0:39:18 | 0:39:20 | |
because then the temptation is to pull out the fritter as soon as it's | 0:39:20 | 0:39:23 | |
started to colour, and you've got a fritter that's not done on the inside. | 0:39:23 | 0:39:27 | |
You need acidity, I think, with something like a salt cod fritter, | 0:39:28 | 0:39:31 | |
which the lemon mayonnaise should deliver. | 0:39:31 | 0:39:33 | |
Is your mayonnaise is not working? | 0:39:35 | 0:39:36 | |
No. It's really annoyed me because I know how to make it, | 0:39:36 | 0:39:39 | |
it's just all the wrong consistency, | 0:39:39 | 0:39:40 | |
but I haven't got time to redo it now. | 0:39:40 | 0:39:43 | |
Brilliant. | 0:39:48 | 0:39:49 | |
Nice colours, very vibrant. | 0:39:52 | 0:39:54 | |
Spot on. | 0:40:01 | 0:40:02 | |
Nice. Like them. | 0:40:03 | 0:40:05 | |
-I do like them. -No mayonnaise. -No, no mayo. | 0:40:05 | 0:40:08 | |
-Hello. -Hi. -Thank you. | 0:40:11 | 0:40:15 | |
Thank you. | 0:40:16 | 0:40:17 | |
Alex has served her salt cod fritters | 0:40:19 | 0:40:22 | |
with a tomato and broad bean salsa. | 0:40:22 | 0:40:24 | |
You're missing the lemon mayonnaise, | 0:40:24 | 0:40:26 | |
but I've put a wedge of lemon on there for you. | 0:40:26 | 0:40:28 | |
-Cheers. -Hope you enjoy. -Thank you. | 0:40:28 | 0:40:30 | |
The salt cod, as its name would suggest, is quite salty, | 0:40:37 | 0:40:41 | |
but she clearly knows that and to temper that, the salad is almost... | 0:40:41 | 0:40:47 | |
It's really tasty, but it's slightly under seasoned. | 0:40:47 | 0:40:51 | |
The squeeze of lemon juice over the top just lifts the whole thing. | 0:40:51 | 0:40:55 | |
The lightness you've got there, | 0:40:55 | 0:40:57 | |
it's almost like a sort of tempura lightness. | 0:40:57 | 0:41:00 | |
That crunch. | 0:41:00 | 0:41:02 | |
It's got that beautiful texture, and inside, it's silky smooth. | 0:41:02 | 0:41:04 | |
It's spectacularly good. | 0:41:04 | 0:41:07 | |
I could eat an indefinite number of these. | 0:41:08 | 0:41:11 | |
I tell you what, lovely little fritters. | 0:41:12 | 0:41:15 | |
With some mayonnaise, it would have been fantastic. | 0:41:15 | 0:41:17 | |
But these are great. Really very, very good. | 0:41:17 | 0:41:20 | |
OK. You've got 15 minutes now. | 0:41:23 | 0:41:25 | |
OK. Yeah, it's coming. | 0:41:25 | 0:41:26 | |
-You're going to get there on time? -Yes. -Well done, Alex. | 0:41:26 | 0:41:29 | |
What can you fault with that? You've got clams, you've got pork and you've got chips. | 0:41:31 | 0:41:35 | |
Wiggling your toes in the sand, sitting by the sea with a glass of white wine. | 0:41:35 | 0:41:38 | |
You know, life is good. | 0:41:38 | 0:41:39 | |
I really hope there's going to be a sauce in there, | 0:41:43 | 0:41:46 | |
to use the chips to mop up a really tasty sort of salty sauce. | 0:41:46 | 0:41:49 | |
-Pork's OK? -Pork's fine. | 0:41:52 | 0:41:54 | |
Brilliant. | 0:41:54 | 0:41:55 | |
What else needs to go on there, Alex? | 0:41:59 | 0:42:01 | |
Just a little bit more of the juice and some of the coriander. | 0:42:01 | 0:42:04 | |
-OK? -Yeah, I'm ready to go. -OK. Let's go. | 0:42:09 | 0:42:12 | |
Good job. | 0:42:13 | 0:42:15 | |
-Hello again. -Hi. | 0:42:15 | 0:42:16 | |
Thank you. | 0:42:20 | 0:42:21 | |
I've cooked you carne de porco a Alentejana, | 0:42:22 | 0:42:25 | |
which is a typical dish from Southern Portugal, | 0:42:25 | 0:42:28 | |
and it's, basically, pork and clams with some chips, so I hope you enjoy. | 0:42:28 | 0:42:31 | |
-Wonderful. -Thank you. -Thank you. | 0:42:31 | 0:42:33 | |
It's visually quite sort of understated, | 0:42:40 | 0:42:42 | |
but it's so beautifully seasoned. | 0:42:42 | 0:42:44 | |
-Yeah. -And the pork's tender and the little salty clams. | 0:42:44 | 0:42:48 | |
I mean, they're really not chips, they are cubed things, | 0:42:48 | 0:42:51 | |
but they are perfect for this. | 0:42:51 | 0:42:54 | |
And I'm trying to work through the ingredients in the sauce. | 0:42:54 | 0:42:55 | |
You know, there's a bit of garlic and some white wine, | 0:42:55 | 0:42:58 | |
there's some paprika, a touch of coriander, | 0:42:58 | 0:42:59 | |
which I wasn't expecting which is really, really good. | 0:42:59 | 0:43:02 | |
That little bit of freshness. | 0:43:02 | 0:43:03 | |
It creates something more, clearly more, than the sum of its parts. | 0:43:03 | 0:43:06 | |
Yeah. Understated, but wowee, the flavours, | 0:43:06 | 0:43:09 | |
it's just perfectly judged. | 0:43:09 | 0:43:11 | |
I like the paprika around the pork, and loads and loads of garlic, | 0:43:12 | 0:43:15 | |
and I love all that white pepper around those clams. | 0:43:15 | 0:43:17 | |
The potatoes in there to soak up all the juice. | 0:43:17 | 0:43:19 | |
Yeah, I think it's really tasty. | 0:43:19 | 0:43:21 | |
I'm exhausted. | 0:43:23 | 0:43:25 | |
Yeah, I'm glad... I'm glad it's over, to be honest. | 0:43:25 | 0:43:28 | |
It's just something else in there. | 0:43:28 | 0:43:29 | |
It's like a big bubble of pressure and I've just never experienced | 0:43:29 | 0:43:33 | |
anything like it. | 0:43:33 | 0:43:34 | |
Eight minutes on your first course, please. | 0:43:38 | 0:43:40 | |
-Right. -Are your scallops going on? | 0:43:40 | 0:43:41 | |
-Sure. -If you get them on now, you'll be fine. | 0:43:41 | 0:43:43 | |
I think it's almost a shame to cook seafood like scallops with spices. | 0:43:47 | 0:43:51 | |
I like the flavour of the... | 0:43:51 | 0:43:52 | |
I don't want it to hide amongst the spiced noodles. | 0:43:52 | 0:43:55 | |
It feels like you could spend four hours making a proper prawn broth | 0:43:58 | 0:44:01 | |
and kind of reduce it down, smash up the prawn heads to get lots and lots | 0:44:01 | 0:44:04 | |
and lots of flavour in, so if they do that, job's a good one. | 0:44:04 | 0:44:08 | |
Just to plate the starters up now. | 0:44:08 | 0:44:10 | |
-And what's stopping you? -Nothing. | 0:44:10 | 0:44:12 | |
So, we're going to go. | 0:44:12 | 0:44:14 | |
Good, good, good. | 0:44:21 | 0:44:22 | |
Let's go, Jamie. Go get them. | 0:44:23 | 0:44:25 | |
-That's not what I expected. -I expected a clearer broth. | 0:44:29 | 0:44:32 | |
Hopefully, the wine's been flowing. | 0:44:32 | 0:44:34 | |
Maybe cloud your judgment slightly. | 0:44:34 | 0:44:36 | |
Thank you. | 0:44:38 | 0:44:39 | |
I've made you king scallops with a spiced noodle and an udon broth. | 0:44:39 | 0:44:42 | |
-Enjoy. -Thank you. -Thank you. | 0:44:42 | 0:44:45 | |
Do you know what? Actually, he's cooked the scallops pretty well, | 0:44:51 | 0:44:54 | |
but the whole thing is sort of a mono-texture, unfortunately. | 0:44:54 | 0:44:57 | |
There's no... There's no... It's all very soft. | 0:44:57 | 0:45:00 | |
And there's something clashing, which I think is the | 0:45:00 | 0:45:03 | |
fish sauce, and so all of those wonderful spiky notes | 0:45:03 | 0:45:06 | |
which should give it complexity and depth, | 0:45:06 | 0:45:09 | |
have kind of just fallen like a damp squib, | 0:45:09 | 0:45:11 | |
and the scallop, I'm afraid, has just been lost in that. | 0:45:11 | 0:45:14 | |
I'm a bit saddened by it. I'm not enjoying it, I'm afraid. | 0:45:14 | 0:45:17 | |
Tomatoes and prawn shells, to me, | 0:45:19 | 0:45:20 | |
is the start of a Mediterranean fish stew. | 0:45:20 | 0:45:23 | |
To then bring Asian spices into it just feels odd. | 0:45:23 | 0:45:28 | |
The scallops are cooked nicely, the noodles are OK, | 0:45:28 | 0:45:31 | |
but the whole thing's lacking the wonder and the majesty of the seafood | 0:45:31 | 0:45:36 | |
that's sitting in that bowl. | 0:45:36 | 0:45:37 | |
15 minutes for your chicken. | 0:45:37 | 0:45:39 | |
We want Balinese, not on your knees. All right? | 0:45:39 | 0:45:42 | |
JAMIE LAUGHS | 0:45:42 | 0:45:44 | |
Balinese chicken, fragrant rice, coconut potatoes, | 0:45:47 | 0:45:50 | |
mango and pineapple ketchup. | 0:45:50 | 0:45:52 | |
This sounds great, doesn't it? | 0:45:52 | 0:45:54 | |
Hoping for a bit of heat. I've got a really spicy palette. | 0:45:54 | 0:45:57 | |
I want to taste some heat. | 0:45:57 | 0:45:58 | |
Three minutes from plating. | 0:46:01 | 0:46:03 | |
Fantastic. Well done, you. | 0:46:03 | 0:46:04 | |
I'm not sure what to make of the coconut potatoes, | 0:46:07 | 0:46:09 | |
but I think the mango and pineapple ketchup is going to be sweet and sharp | 0:46:09 | 0:46:13 | |
and fresh, and just lighten everything up. | 0:46:13 | 0:46:16 | |
Right. Ketchup on. | 0:46:21 | 0:46:23 | |
-Go. -Go, go, go, go, Jamie. Go get them. -Thanks, Jamie. | 0:46:27 | 0:46:30 | |
I'm worried about that. That's making me nervous. | 0:46:34 | 0:46:36 | |
Thank you. | 0:46:37 | 0:46:38 | |
OK, guys. I've made you a Balinese chicken, | 0:46:40 | 0:46:43 | |
stuffed with coconut and ginger, lemon grass, a fragrant rice, | 0:46:43 | 0:46:47 | |
coconut potatoes, and served with a mango and pineapple ketchup. | 0:46:47 | 0:46:51 | |
-Thank you. -OK. Enjoy. -Thank you. | 0:46:51 | 0:46:53 | |
It's funny old business, this. | 0:47:00 | 0:47:01 | |
I'm struggling to comprehend quite how it all goes together. | 0:47:02 | 0:47:06 | |
The chicken tastes like it's almost stuffed with frangipane. | 0:47:06 | 0:47:09 | |
Yeah, it's like... It's like jaggery. | 0:47:09 | 0:47:10 | |
Yeah, it's like he's got a Bakewell tart filling. | 0:47:11 | 0:47:14 | |
And then the sauce is like a smoothie. | 0:47:14 | 0:47:18 | |
I'm baffled, if I'm honest. | 0:47:18 | 0:47:20 | |
But the potatoes are delicious. | 0:47:20 | 0:47:22 | |
They're beautifully crispy on the outside, | 0:47:22 | 0:47:24 | |
light and fluffy on the inside, but I don't get the coconut bit. | 0:47:24 | 0:47:28 | |
I think there's too much going on. | 0:47:28 | 0:47:30 | |
It completely misses the mark for me, I'm afraid. | 0:47:30 | 0:47:32 | |
The chicken is dry, the filling inside is just of lemon grass | 0:47:34 | 0:47:37 | |
and really, really harsh, and the filling is sucking out all the moisture of the chicken breast. | 0:47:37 | 0:47:41 | |
I like the pineapple sauce. | 0:47:41 | 0:47:43 | |
I like the sweetness with the heat of the chilli, and I like the crispy | 0:47:43 | 0:47:46 | |
potatoes, but honestly, what I like about that dish ends there. | 0:47:46 | 0:47:50 | |
That was incredibly tough. | 0:47:54 | 0:47:55 | |
That was the toughest thing I've ever done with cooking. | 0:47:55 | 0:47:57 | |
You know, Christmas dinner for 28 people, easy, compared to that. | 0:47:57 | 0:48:01 | |
That is so hard. | 0:48:01 | 0:48:03 | |
I'm just happy that I got two plates of food out that I was fairly happy with. | 0:48:03 | 0:48:08 | |
-Zaleha? -Yeah? -How are you doing? | 0:48:15 | 0:48:17 | |
Not good. I haven't cooked the rice. | 0:48:17 | 0:48:19 | |
The rice is, like, 15, 20 minutes. | 0:48:19 | 0:48:22 | |
But the rice goes with the main course? | 0:48:22 | 0:48:23 | |
-Yeah. -You've got enough time for that. | 0:48:23 | 0:48:25 | |
-I hope so. -You're not panicking unduly, are you? | 0:48:25 | 0:48:28 | |
No, I'm not. | 0:48:28 | 0:48:30 | |
Really hope she manages to achieve a nice little kind of crunchy on the | 0:48:30 | 0:48:33 | |
outside, nicely kind of strongly favoured fishcake, nice and moist, | 0:48:33 | 0:48:37 | |
delicious fish in the middle. | 0:48:37 | 0:48:40 | |
-How long's it going to take? -It's going to take just a few more minutes, | 0:48:40 | 0:48:42 | |
-just to get it brown. -And all the accompaniments are done? | 0:48:42 | 0:48:45 | |
-Yeah. -Well done. | 0:48:45 | 0:48:47 | |
Lots of kind of heat and spices in there, | 0:48:49 | 0:48:52 | |
tempered with that mango and pepper salad. I think it sounds delicious. | 0:48:52 | 0:48:56 | |
Very pretty. | 0:49:05 | 0:49:07 | |
-Is that it now? -That's it. | 0:49:07 | 0:49:08 | |
Let's go. Let's go. Let's go. Let's go. Off you go. | 0:49:08 | 0:49:12 | |
It's nice. Really nice. | 0:49:12 | 0:49:14 | |
-Hello. -Hi, there. | 0:49:16 | 0:49:17 | |
Today I've made for you fish cutlets and I serve it with mango pepper | 0:49:24 | 0:49:28 | |
salad and home-made sweet chilli sauce. | 0:49:28 | 0:49:30 | |
This is exactly what I was hoping for. | 0:49:39 | 0:49:40 | |
It has got all the flavour I was expecting, and more. | 0:49:40 | 0:49:43 | |
It is laden with wonderful layers of spice. | 0:49:43 | 0:49:46 | |
It's got that kick of chilli, which is merging on hiccup-inducing, | 0:49:46 | 0:49:50 | |
which is how you kind of want the chilli to be. | 0:49:50 | 0:49:52 | |
What she's got really well is the contrasting bits and pieces. | 0:49:52 | 0:49:55 | |
That kind of nice, sweet, sticky, spicy chilli sauce to go with it, | 0:49:55 | 0:49:59 | |
and then the really kind of fresh and refreshing kind of salsa on the side. | 0:49:59 | 0:50:04 | |
Just absolutely delicious. | 0:50:04 | 0:50:07 | |
This dish has been cooked by somebody who has an enormous amount of pride in what they do. | 0:50:07 | 0:50:12 | |
It's vibrant. It's alive with flavours. | 0:50:13 | 0:50:16 | |
And then you've got all that lovely fruit as well, which has also got | 0:50:16 | 0:50:20 | |
little flecks of chilli in it. John, that's lovely. | 0:50:20 | 0:50:22 | |
That is dancing in my mouth. | 0:50:22 | 0:50:24 | |
I've got a little bit of spicy sweat upon my brow. | 0:50:24 | 0:50:28 | |
Satisfaction, they call that. | 0:50:28 | 0:50:30 | |
Now, Zaleha, you haven't got your rice on, have you? | 0:50:30 | 0:50:33 | |
-No. -How long does the rice take? -I hope it's about 15 minutes. | 0:50:33 | 0:50:37 | |
Right. Cos that's all you've got. | 0:50:37 | 0:50:39 | |
I want that curry to be laden with spice, almost that fiery heat. | 0:50:44 | 0:50:49 | |
I'm hoping it's this kind of rich, golden turmeric bowl of delight. | 0:50:49 | 0:50:54 | |
Oh, that rice is touch-and-go, isn't it? | 0:50:57 | 0:50:59 | |
Touch-and-go on the rice. | 0:50:59 | 0:51:00 | |
-Yeah. -Imagine serving a curry in Malaysia without rice. | 0:51:00 | 0:51:04 | |
Cannot happen. | 0:51:04 | 0:51:05 | |
The bit I'm actually really excited about is the pickle. | 0:51:05 | 0:51:07 | |
I think when you have a dish like that, | 0:51:07 | 0:51:09 | |
you need something just to refresh the palette. | 0:51:09 | 0:51:11 | |
-Your chicken cooked? -Yeah. | 0:51:14 | 0:51:15 | |
Brilliant. Is it how you want it? | 0:51:15 | 0:51:17 | |
-Yeah. -So all we are waiting for is that rice? -Yes. | 0:51:17 | 0:51:21 | |
-You're four minutes over. -Oh, God. | 0:51:28 | 0:51:31 | |
-Is it done? -Yeah. | 0:51:33 | 0:51:34 | |
-We've got to go now, Zaleha. -I think that's it. -Fantastic. -Good. -Happy? | 0:51:43 | 0:51:45 | |
-Yeah. -Off you go. Well done. Five minutes over. | 0:51:45 | 0:51:48 | |
Oh, God! | 0:51:48 | 0:51:49 | |
I hope that rice is cooked. | 0:51:51 | 0:51:52 | |
-Hi. -Hello. -Sorry for the delay. | 0:51:54 | 0:51:56 | |
That's all right. | 0:51:56 | 0:51:57 | |
-Oh, wow. -Thank you. | 0:51:58 | 0:52:00 | |
Today I've made for you gulai pahang. | 0:52:03 | 0:52:06 | |
It's sort of chicken cooked in spices and coconut milk, | 0:52:06 | 0:52:11 | |
tomato rice, and pineapple and cucumber chutney. | 0:52:11 | 0:52:15 | |
Thank you. | 0:52:15 | 0:52:16 | |
She's a little bit late, but you'd | 0:52:24 | 0:52:26 | |
-almost queue up for this kind of food. -I would. | 0:52:26 | 0:52:30 | |
I would wait another hour to eat this. | 0:52:30 | 0:52:32 | |
The depth of flavour - it's just so rich and so intensely flavoured, | 0:52:32 | 0:52:38 | |
and the chutney or the pickle at the end just weaves it all together and | 0:52:38 | 0:52:41 | |
it's just incredible. | 0:52:41 | 0:52:44 | |
One of my favourite bits is this little potato here, | 0:52:44 | 0:52:47 | |
which has just absorbed all those lovely spices. | 0:52:47 | 0:52:50 | |
It's rich, it's warming, it's really, really comforting. | 0:52:50 | 0:52:53 | |
This just ticks all the boxes. | 0:52:53 | 0:52:54 | |
That lady has done that chicken great honour. | 0:53:00 | 0:53:03 | |
And we've got heat, and we've got spice that's making my lips numb. | 0:53:03 | 0:53:08 | |
That's lovely. | 0:53:08 | 0:53:09 | |
I've done my bit. | 0:53:13 | 0:53:15 | |
It's a huge relief. A huge relief. | 0:53:15 | 0:53:18 | |
I probably put way too much to do, | 0:53:18 | 0:53:20 | |
but I just want to push myself to the maximum. | 0:53:20 | 0:53:23 | |
I don't want to go home. | 0:53:23 | 0:53:25 | |
I thought it was a great ground. Solid cooking from these guys. | 0:53:30 | 0:53:33 | |
Really solid. Some great ideas, some really good skills on show. | 0:53:33 | 0:53:37 | |
On the whole, I'm really impressed. | 0:53:37 | 0:53:39 | |
Well, you asked for Zaleha to give you a bit more spice after the first round, | 0:53:40 | 0:53:44 | |
and she did that for you. | 0:53:44 | 0:53:45 | |
She had to convince you, and you seem quite happy about it. | 0:53:45 | 0:53:47 | |
She struggled a little bit today with timing, | 0:53:47 | 0:53:50 | |
but that lady's flavours - John, they are vibrant and alive. | 0:53:50 | 0:53:54 | |
I loved Alex's little fritters. | 0:53:56 | 0:53:59 | |
Thought they were absolutely delightful. | 0:53:59 | 0:54:01 | |
She didn't manage the mayonnaise. | 0:54:01 | 0:54:02 | |
I'll forgive her because I thought they were great. | 0:54:02 | 0:54:05 | |
The pork and clam stew wasn't really a stew. | 0:54:05 | 0:54:08 | |
However, for me, the flavours were wonderful. | 0:54:08 | 0:54:10 | |
We know Jamie to be a decent cook. He proved that in the first round. | 0:54:12 | 0:54:15 | |
I think his touch is fine, but these flavour combinations were... | 0:54:15 | 0:54:19 | |
Well, they were unusual, John. | 0:54:19 | 0:54:22 | |
Well, I think that Jamie's just gone out on a limb. | 0:54:22 | 0:54:24 | |
I think he wants to prove that he is different from everybody else. | 0:54:24 | 0:54:28 | |
We know he's a good cook, but, frustratingly, | 0:54:28 | 0:54:30 | |
those two courses didn't quite work for him in this round. | 0:54:30 | 0:54:33 | |
Richard really pushed himself and was really up against it. | 0:54:35 | 0:54:39 | |
I loved his tortellini. | 0:54:39 | 0:54:41 | |
I think the cep filling inside that tortellini was delightful. | 0:54:41 | 0:54:46 | |
The main course, not without mistake, though. | 0:54:46 | 0:54:48 | |
The steak itself, slightly chewy. | 0:54:48 | 0:54:50 | |
The corn puree, a little bit watery. | 0:54:50 | 0:54:53 | |
Cos he was rushing around. | 0:54:53 | 0:54:55 | |
Unfortunately, one of these cooks has got to go. | 0:54:55 | 0:54:58 | |
-Yeah. -Who are you going to say goodbye to? | 0:54:58 | 0:55:00 | |
I would really love to show them I'm good enough to carry on in the | 0:55:04 | 0:55:07 | |
competition. If I get to the quarterfinal, | 0:55:07 | 0:55:09 | |
there's every chance I can kick on. | 0:55:09 | 0:55:11 | |
I'd love to go all the way, but, like, one thing at a time, | 0:55:12 | 0:55:14 | |
and if I can get through today, I'll be the happiest man. | 0:55:14 | 0:55:17 | |
We have made a decision. | 0:55:32 | 0:55:33 | |
One of you is leaving us. | 0:55:35 | 0:55:37 | |
Zaleha, Alex, | 0:55:41 | 0:55:45 | |
very well done, ladies. | 0:55:45 | 0:55:46 | |
You are quarterfinalists. | 0:55:50 | 0:55:51 | |
Our third... | 0:55:56 | 0:55:57 | |
..and last quarterfinalist... | 0:55:58 | 0:56:01 | |
..is Richard. | 0:56:05 | 0:56:06 | |
-Jamie, sorry, mate. Good to have met you. -Thanks, guys. | 0:56:07 | 0:56:10 | |
Thanks very much indeed. Take care. Bye-bye. | 0:56:10 | 0:56:13 | |
I feel a little bit of regret, | 0:56:14 | 0:56:16 | |
but I think I possibly could have done slightly better. | 0:56:16 | 0:56:18 | |
But, you know, everyone's got to have their time to go. | 0:56:18 | 0:56:22 | |
They were three great cooks to cook with, so, you know, | 0:56:22 | 0:56:26 | |
I wish them all the best. | 0:56:26 | 0:56:27 | |
It's huge being a MasterChef quarterfinalist, can't believe it. | 0:56:29 | 0:56:32 | |
I'm so happy. I was very, very scared. | 0:56:32 | 0:56:35 | |
I thought I was going home for a second. | 0:56:35 | 0:56:38 | |
Just unbelievable. | 0:56:38 | 0:56:40 | |
Feel like it's a really big achievement. | 0:56:40 | 0:56:42 | |
I'm really proud. I need to... | 0:56:42 | 0:56:43 | |
Yeah, build my confidence a little bit and try and stay calm. | 0:56:43 | 0:56:46 | |
I'm just overjoyed. So, so happy. | 0:56:48 | 0:56:50 | |
It's going to be my husband and my two girls, | 0:56:50 | 0:56:52 | |
they're going to be the first to know. | 0:56:52 | 0:56:55 | |
I am ready for more. Bring it on. | 0:56:55 | 0:56:56 | |
Tomorrow night, it's the quarterfinal. | 0:57:00 | 0:57:03 | |
And Richard, Zaleha and Alex | 0:57:03 | 0:57:06 | |
will be joining Louise, James and Jess to fight for their place, | 0:57:06 | 0:57:13 | |
cooking for one of the country's top restaurant critics. | 0:57:13 | 0:57:16 | |
This is a pudding that I like and I will remember. | 0:57:20 | 0:57:22 |