0:00:02 > 0:00:06MasterChef is back searching for the country's best amateur cook.
0:00:08 > 0:00:09Go, go, go, go!
0:00:10 > 0:00:13Ooh! You've got a towel on your head.
0:00:13 > 0:00:14I have. I'm very hot.
0:00:14 > 0:00:18Each week, 14 new contestants battle for a place
0:00:18 > 0:00:20in Friday's quarterfinal.
0:00:20 > 0:00:23This is a gastronomic triumph.
0:00:23 > 0:00:27Only the best will make it through to the final challenges.
0:00:27 > 0:00:29Please, quick, come on, guys.
0:00:30 > 0:00:32It looks absolutely stunning.
0:00:32 > 0:00:35All different people from all walks of life
0:00:35 > 0:00:38but they have one burning ambition.
0:00:38 > 0:00:41Sharpen the knives! It's MasterChef time.
0:00:49 > 0:00:53These seven home cooks all think they've got what it takes to become
0:00:53 > 0:00:55MasterChef champion.
0:00:55 > 0:00:59But at the end of today's heat, only three will make it through
0:00:59 > 0:01:01to Friday's quarterfinal.
0:01:04 > 0:01:06It doesn't matter how old you are,
0:01:06 > 0:01:09I'm good enough and I think I can do it.
0:01:11 > 0:01:14There's no point cooking mediocre dishes.
0:01:14 > 0:01:16My biggest fear is putting something up that people don't like.
0:01:17 > 0:01:20I've got one eye on that trophy, I have to say.
0:01:20 > 0:01:22I've cleared a space on my shelf.
0:01:37 > 0:01:40Congratulations. You've made it to the MasterChef kitchen.
0:01:41 > 0:01:44This we call the market test.
0:01:45 > 0:01:49You'll have ten minutes to choose your ingredients and an hour and ten
0:01:49 > 0:01:52minutes to make that one majestic plate of food.
0:01:52 > 0:01:55Ladies and gentlemen, to market.
0:01:59 > 0:02:04Today's market ingredients include chicken, chorizo,
0:02:04 > 0:02:07crab, sea trout, and prawns.
0:02:07 > 0:02:12There's also a range of cheeses, nuts, grains and pulses
0:02:13 > 0:02:16and a selection of fruits and vegetables.
0:02:19 > 0:02:22It's an amazing market. You can get, like, everything just like
0:02:22 > 0:02:25from the Asian country, pastry, seafood,
0:02:25 > 0:02:28all the herbs so it's amazing choices here.
0:02:30 > 0:02:34These seven cooks have access to all the same ingredients but we know
0:02:34 > 0:02:37we're going to get seven different plates of food.
0:02:37 > 0:02:39What they've got to be careful of is being either too safe
0:02:39 > 0:02:43or too adventurous. Which way do you go?
0:02:43 > 0:02:44I'm sure in an hour's time
0:02:44 > 0:02:47I'll be like, I wish I'd done everything completely differently
0:02:47 > 0:02:49but it's nerve-racking definitely.
0:02:52 > 0:02:54I think if you've got an idea in your mind of what you want
0:02:54 > 0:02:56to do first, it shouldn't faze you then.
0:02:59 > 0:03:02Ladies and gentlemen,
0:03:02 > 0:03:05one hour and ten minutes, one great plate of food.
0:03:05 > 0:03:08At the end of this three of you go home.
0:03:09 > 0:03:11Let's cook!
0:03:21 > 0:03:2423-year-old student, Ellie,
0:03:24 > 0:03:28often cooks at a local homeless shelter in East London.
0:03:28 > 0:03:32My dad is Spanish so I love cooking Spanish food.
0:03:32 > 0:03:33You can just have about five
0:03:33 > 0:03:37different ingredients on a plate and it just tastes incredible.
0:03:37 > 0:03:40It is simple but I guess that's just the reason why I love it.
0:03:43 > 0:03:47- Are you making something Spanish? - Yes, I'm doing a paella today.
0:03:47 > 0:03:50So you couldn't get more Spanish than that but I went in and I saw
0:03:50 > 0:03:54the chicken and chorizo and I saw the prawns and then the paella rice.
0:03:54 > 0:03:55Who taught you to cook?
0:03:55 > 0:03:57I've done a lot of time with my grandma
0:03:57 > 0:03:59so I watched her cook and I guess my
0:03:59 > 0:04:02cooking style is very similar in that I just sort of go with it.
0:04:02 > 0:04:05It's all very natural, so when I watch my grandma cook, I'm like, oh,
0:04:05 > 0:04:06so what did you put in there?
0:04:06 > 0:04:09And then it'll be completely different next time we do it.
0:04:09 > 0:04:11Does your grandmother make a good paella?
0:04:11 > 0:04:13She makes the best paella in all of Spain.
0:04:13 > 0:04:14I bet she does.
0:04:21 > 0:04:25I hope that Ellie's not playing it safe by just doing paella because
0:04:25 > 0:04:27with a paella, all the ingredients
0:04:27 > 0:04:30go into a pan and then the rice cooks.
0:04:30 > 0:04:33That's it. What is it telling me about Ellie as a cook?
0:04:41 > 0:04:4638-year-old pharmacist Moonira has been cooking since she was 13.
0:04:46 > 0:04:51I'm very passionate about food, it's a very, very big part of my life.
0:04:51 > 0:04:53When things have gone wrong in my life
0:04:53 > 0:04:55I've always fallen back on cooking
0:04:55 > 0:04:58and I think cooking helps me relax, helps me focus
0:04:58 > 0:05:00and helps me carry on.
0:05:00 > 0:05:06- Who do you cook for?- I normally cook for my husband and my two children.
0:05:06 > 0:05:09My husband loves curries, my kids hate curries,
0:05:09 > 0:05:11so I have to try and create a balance
0:05:11 > 0:05:15so I'm making you pan-fried spicy sea trout
0:05:15 > 0:05:17with spicy crushed potatoes.
0:05:17 > 0:05:19I'm going to attempt to do some chapatis.
0:05:19 > 0:05:21This is one of my daughter's favourite.
0:05:21 > 0:05:24If I see a smile on somebody's face after eating my food,
0:05:24 > 0:05:26then that's made my day.
0:05:31 > 0:05:33Sea trout is a very, very light fish
0:05:33 > 0:05:36unlike salmon which is very, very oily.
0:05:36 > 0:05:38Sea trout falls apart and it's very, very delicate.
0:05:38 > 0:05:43It needs delicate spicing and nothing too much to bombard it.
0:05:50 > 0:05:5528-year-old Rebecca works in HR in Newcastle.
0:05:55 > 0:05:58My boyfriend's really rooting for me. He is so excited.
0:05:58 > 0:06:00He keeps making fun of me and being like,
0:06:00 > 0:06:01oh, you're going to be a TV star,
0:06:01 > 0:06:03you're going to leave me and I'm like,
0:06:03 > 0:06:06no, I'm sure that won't happen...
0:06:06 > 0:06:08unless, you know, someone whisks me off my feet.
0:06:12 > 0:06:15- Do you have a style?- I like Asian food a lot.
0:06:15 > 0:06:19I've travelled quite a bit and I get inspiration from that.
0:06:19 > 0:06:22So I'm making nasi goreng, which is an Indonesian fried rice,
0:06:22 > 0:06:26I'm then going to serve that with some prawns
0:06:26 > 0:06:29and some curried crispy chicken shards on the top,
0:06:29 > 0:06:31just for a bit of texture.
0:06:31 > 0:06:34What's the secret to a really good nasi goreng?
0:06:34 > 0:06:36I think it's getting your rice cooked perfectly,
0:06:36 > 0:06:39getting it nice and fluffy and I think it's having nice, fluffy eggs,
0:06:39 > 0:06:41well cooked seafood and then a really,
0:06:41 > 0:06:43really punchy spice paste to go with it.
0:06:43 > 0:06:45- Is that it?- Yeah, that's about it.
0:06:51 > 0:06:53Rebecca's making us nasi goreng.
0:06:53 > 0:06:54Nasi means rice.
0:06:54 > 0:06:56Goreng means fried.
0:06:57 > 0:06:59Rebecca's doing chicken and prawns in a nasi goreng.
0:06:59 > 0:07:02The chicken's got to be lovely and sweet and still moist.
0:07:02 > 0:07:03The prawns have to have a crunch to them.
0:07:03 > 0:07:06There should be fluffy rice cooked all the way through
0:07:06 > 0:07:09and there should be a wonderful sauce with not too much chilli.
0:07:12 > 0:07:14Yeah, that's fine.
0:07:17 > 0:07:2238-year-old Dave is a police sergeant from Worcestershire.
0:07:22 > 0:07:24I'm the kid that no-one would play Monopoly with cause I used to steal
0:07:24 > 0:07:27off the bank if I was losing, on the sly,
0:07:27 > 0:07:30which doesn't bode well for a policeman, to be fair.
0:07:30 > 0:07:33But it was a win at all costs attitude.
0:07:33 > 0:07:36I like to think I've got a bit more of a moral compass in every fairness
0:07:36 > 0:07:40but the drive and competitiveness is still definitely there.
0:07:42 > 0:07:45- How're you doing?- David, you've got a towel on your head.- I have.
0:07:45 > 0:07:46I'm very hot.
0:07:48 > 0:07:49Dave, what are you making for us?
0:07:49 > 0:07:51Right, I'm doing ravioli filled with mushrooms
0:07:51 > 0:07:55with a tomato passata sauce.
0:07:55 > 0:07:57Have you made ravioli before?
0:07:57 > 0:07:59Yeah, I make it quite a lot to be honest, at home.
0:07:59 > 0:08:01I do quite a lot of pasta. The gadgets appeal to me.
0:08:01 > 0:08:03You only have to ask my wife. The cupboards
0:08:03 > 0:08:05are filled with everything you can think of.
0:08:05 > 0:08:07Mincing machines, the pasta machine, obviously, that's in there,
0:08:07 > 0:08:09ice cream machines.
0:08:09 > 0:08:11You name it, it's stuffed in a cupboard somewhere.
0:08:15 > 0:08:18I think about mushroom ravioli and I think maybe a bit of white
0:08:18 > 0:08:20sauce or cream and a bit of cheese,
0:08:20 > 0:08:24A thick tomato sauce around ravioli with a thick mushroom filling,
0:08:24 > 0:08:26it could all be a bit stodgy.
0:08:26 > 0:08:28Let's just hope he gets it right.
0:08:30 > 0:08:32Guys, you've got 30 minutes left.
0:08:44 > 0:08:47Nawamin qualified as a doctor in Thailand
0:08:47 > 0:08:51and is now studying for a PhD at Oxford University.
0:08:51 > 0:08:55I'm pretty organised and just like put this and thing and things but
0:08:55 > 0:08:59when it becomes like time pressure it's not going to be nice and calm,
0:08:59 > 0:09:02chopping things nicely, it's going to be like...
0:09:02 > 0:09:04..slightly messy.
0:09:04 > 0:09:06But the food will look pretty.
0:09:08 > 0:09:10What do you want to do? You want to be a cook
0:09:10 > 0:09:11or do you want to save people's lives?
0:09:11 > 0:09:14- What do you want to do? - I think I can do it together.
0:09:14 > 0:09:17Being a doctor, basically the patients come to see you,
0:09:17 > 0:09:20they're ill and then you treat them to make them like happy
0:09:20 > 0:09:22and that's so rewarding.
0:09:22 > 0:09:24It's exactly the same thing with cooking,
0:09:24 > 0:09:26when people come to my place,
0:09:26 > 0:09:27I cook for them and then,
0:09:27 > 0:09:29"It's so lovely I haven't had this food before in
0:09:29 > 0:09:31"my life!", it's like that's good,
0:09:31 > 0:09:33that's rewarding so actually the same thing.
0:09:33 > 0:09:35What are you cooking?
0:09:35 > 0:09:40So I'm making you a really lovely, coconuty, Thai yellow curry
0:09:40 > 0:09:43with... Because we have beautiful crab in the market and
0:09:43 > 0:09:47I make the curry paste from scratch as well from lemongrass,
0:09:47 > 0:09:49garlic, ginger, peppers and things.
0:09:49 > 0:09:52So, it's nice, fragrant,
0:09:52 > 0:09:55very spicy and I know John loves spicy food.
0:09:55 > 0:09:57I think you're OK with spicy as well, right?
0:09:57 > 0:10:00Well, I don't mind a bit of pepper in a Shepherd's pie.
0:10:00 > 0:10:04Shepherd's pie, how about...?
0:10:09 > 0:10:14The great thing about Thai food, it has four things, sweet, sour, salty,
0:10:14 > 0:10:16and hot and all those things fill your mouth.
0:10:16 > 0:10:19Your cheeks should tingle, it should be delicious and I should be very,
0:10:19 > 0:10:20very happy.
0:10:26 > 0:10:30As a child, American-born Michelle spent time living in Italy
0:10:30 > 0:10:31with her family.
0:10:31 > 0:10:34We had a trattoria that was just up the road.
0:10:34 > 0:10:39It was just fun to see how the family would work together and just
0:10:39 > 0:10:42pull ingredients from the garden or take something like a chicken
0:10:42 > 0:10:45right there in the garden, and there's your dinner.
0:10:48 > 0:10:52Michelle is cooking chicken Marsala and I'm not talking about
0:10:52 > 0:10:55Indian masala, I'm talking about Marsala wine.
0:10:55 > 0:10:59Marsala wine and cream sauce with chicken, very, very Italian.
0:10:59 > 0:11:00Little bits of potato,
0:11:00 > 0:11:03fantastic, but does it really belong with roasted tomatoes,
0:11:03 > 0:11:06mascarpone and beans? Let's hope it works.
0:11:09 > 0:11:11Why MasterChef?
0:11:11 > 0:11:15My mum instilled in me something that I really believe in.
0:11:15 > 0:11:17Her motto was go for the gusto.
0:11:17 > 0:11:22And later in life she had rheumatoid arthritis, severely, and she became
0:11:22 > 0:11:25a double amputee and she just kept telling me don't ever let anything
0:11:25 > 0:11:28slow you down, just do what you can while you can and enjoy it.
0:11:28 > 0:11:31Even if you don't succeed, at least you can say you've done it.
0:11:31 > 0:11:34And you won't wonder, "what if, what if?". Don't leave any what if's,
0:11:34 > 0:11:37- and so this would be one of my what-ifs.- What was mum's name?
0:11:37 > 0:11:40- Irene.- Good advice from Irene. - I think so.
0:11:43 > 0:11:46You guys have 15 minutes left.
0:11:51 > 0:11:53Dave has got a bit of an issue
0:11:53 > 0:11:56because he's really struggling with that pasta.
0:11:56 > 0:11:58I hope he gets it out in time.
0:12:01 > 0:12:04Stay-at-home dad Simon likes to spend time
0:12:04 > 0:12:07inventing new recipes with his children.
0:12:07 > 0:12:09It's pretty busy doing the, you know,
0:12:09 > 0:12:11a morning routines and getting off to school
0:12:11 > 0:12:14and nursery when they go, and then trying to cook various different
0:12:14 > 0:12:18meals at different times and I try and cook as many family meals as
0:12:18 > 0:12:22possible which I guess extends the sort of food that my kids like.
0:12:22 > 0:12:25They're getting a bit of a taste for nice food
0:12:25 > 0:12:26but certainly pretty hectic.
0:12:26 > 0:12:30It hasn't been any easier than having a job
0:12:30 > 0:12:32it's just been very different.
0:12:34 > 0:12:37- So you're the cook in the family? - I am. My wife's very good as well.
0:12:37 > 0:12:40I have to say. But I am the cook at the moment.
0:12:40 > 0:12:42- What are you making?- I'm making a
0:12:42 > 0:12:44confit ocean trout with a crispy skin,
0:12:44 > 0:12:47some beetroot crisps, a fennel puree,
0:12:47 > 0:12:49some crispy samphire and whipped goat's curd,
0:12:49 > 0:12:52which has got some dill and lemon and a horseradish through it.
0:12:52 > 0:12:54Tell me about goat's curd and fish.
0:12:54 > 0:12:58I think it will work with the beetroot and the lemon and herbs,
0:12:58 > 0:13:01and just to give a nice sort of creamy flavour to go with it.
0:13:01 > 0:13:03And crispy samphire? Tell me about that.
0:13:03 > 0:13:06Yeah, well, I need to crisp this up a bit more in some butter.
0:13:06 > 0:13:08Why would you crisp up the samphire?
0:13:08 > 0:13:09To give a bit of texture.
0:13:09 > 0:13:13- Make it crispy.- Yeah. - Yeah, yeah, yeah.
0:13:18 > 0:13:20Simon wants to show us all that he's got in his armoury,
0:13:20 > 0:13:24confiting a piece of fish, making a fennel puree, doing beetroot crisps,
0:13:24 > 0:13:28making a lemon whipped up cream sauce on the side.
0:13:28 > 0:13:31That's great as long as the dish belongs on one plate
0:13:31 > 0:13:32and all together.
0:13:34 > 0:13:36Ladies and gentlemen you have just three minutes,
0:13:36 > 0:13:38three minutes to finish your dish.
0:13:55 > 0:13:58Your time is up!
0:14:01 > 0:14:02- Well done, mate.- Oh!
0:14:02 > 0:14:04You all right?
0:14:04 > 0:14:07Ooh! Salmon!
0:14:07 > 0:14:10- Sea trout.- Sea trout! I'm told.
0:14:10 > 0:14:11- Crab croquette?- Yeah.
0:14:11 > 0:14:12Beautiful.
0:14:14 > 0:14:17First up is master's student Ellie's paella,
0:14:17 > 0:14:22which she's made with chicken, chorizo, prawns, and peppers.
0:14:28 > 0:14:31Really taste the sweet, smoky prawn,
0:14:31 > 0:14:34the paprika running through it, I love the saffron at the end.
0:14:34 > 0:14:36That's really wonderful and rich.
0:14:36 > 0:14:38It's all cooked very well.
0:14:38 > 0:14:40I just don't know what sort of cook you are.
0:14:40 > 0:14:42Therein lies the problem.
0:14:42 > 0:14:44You've delivered something that tastes really, really good,
0:14:44 > 0:14:48but doesn't demonstrate an enormous amount of cookery skills.
0:14:49 > 0:14:52I guess, you know, I kind of regret not showing a bit more skill.
0:14:52 > 0:14:54Perhaps there was something else I could've done,
0:14:54 > 0:14:56but overall I'm happy with the comments.
0:14:59 > 0:15:02Moonira's dish is pan-fried sea trout
0:15:02 > 0:15:04with mustard and turmeric crushed potatoes,
0:15:04 > 0:15:09spicy tomato sauce and chapati flatbreads.
0:15:09 > 0:15:12- I have to say, I think it looks great.- Thank you.
0:15:12 > 0:15:14Well, John thinks it looks great...
0:15:14 > 0:15:16I agree.
0:15:25 > 0:15:28Your fish is cooked beautifully and falls apart at the seams.
0:15:28 > 0:15:32I like soft of your potatoes which are more of a texture and a sponge
0:15:32 > 0:15:33taking up the rest of the flavour.
0:15:33 > 0:15:36Underneath there, your tomato sauce is very,
0:15:36 > 0:15:40very strong and reduced right down, with lots of spices, and I like that
0:15:40 > 0:15:43because it leaves a lovely bit of spice at the back of my throat.
0:15:43 > 0:15:46- I think it's fabulous.- Thank you.
0:15:46 > 0:15:48I love your flavours. I love your touch.
0:15:48 > 0:15:53I do, however, think that sauce is too strong for that fish.
0:15:53 > 0:15:56Right, OK.
0:15:56 > 0:16:01They were fair. Now I've done it, I do feel like, "Wow, I've done it,
0:16:01 > 0:16:04"I've cooked for them", and I think it's a relief.
0:16:04 > 0:16:06That is so nerve-racking.
0:16:11 > 0:16:16HR worker Rebecca's nasi goreng has been made with chicken thighs
0:16:16 > 0:16:18and topped with soy glazed pineapple,
0:16:18 > 0:16:21lime and coriander prawns and curried chicken skin.
0:16:27 > 0:16:31The flavours in there are slightly sweet, lime citrus,
0:16:31 > 0:16:35and of course creeping chilli heat and quite salty.
0:16:35 > 0:16:38And that is a really, really nice combination.
0:16:38 > 0:16:42What I really like is the crispy chicken skin which has got a bit of
0:16:42 > 0:16:43spice which smacks your lips and
0:16:43 > 0:16:45then burns the back of your throat which is good.
0:16:45 > 0:16:48The fact you've actually got pineapple in there and it works with
0:16:48 > 0:16:50your chicken and your prawns, I'm really pleased.
0:16:50 > 0:16:52I was just terrified that they'd
0:16:52 > 0:16:54have a complaint about the pineapple,
0:16:54 > 0:16:58but they understand the reason behind putting that into the dish so
0:16:58 > 0:16:59I think they were fair and I'm
0:16:59 > 0:17:01really happy with what they had to say.
0:17:01 > 0:17:02- Pineapple paid off.- Pineapple.
0:17:02 > 0:17:04Pineapple worked. That was that fear.
0:17:04 > 0:17:06- That was the way forward.- Yeah.
0:17:12 > 0:17:16Police Sergeant Dave's mushroom ravioli has been served with
0:17:16 > 0:17:18a roasted tomato passata sauce and
0:17:18 > 0:17:21topped with bread crumbs and Parmesan.
0:17:21 > 0:17:23I see what you've done. You folded it over.
0:17:23 > 0:17:25- Folded it over, yeah.- Right.
0:17:25 > 0:17:27I got it rolled as thinly as I could and I'd done it by hand
0:17:27 > 0:17:30because I'd given up with the machine.
0:17:33 > 0:17:35I think you got the flavours absolutely right.
0:17:35 > 0:17:40A little bit of saltiness of cheese and sweet richness of tomato.
0:17:40 > 0:17:44And you've definitely seasoned your...and cooked your mushrooms.
0:17:44 > 0:17:49But the skill on show of course is the raviolo and that's not perfect.
0:17:49 > 0:17:51Where you've had to double it up, it's now getting a little thick.
0:17:51 > 0:17:53Yep.
0:17:53 > 0:17:55I think you've got a really good idea.
0:17:55 > 0:17:58I don't think it's 100% because you got yourself in a flap
0:17:58 > 0:18:01towards the end when the ravioli didn't work.
0:18:02 > 0:18:04Bit deflated to be honest.
0:18:04 > 0:18:08I can do that dish standing on my head at home but, obviously,
0:18:08 > 0:18:09today, it wasn't to be.
0:18:09 > 0:18:11So a bit disappointed.
0:18:16 > 0:18:21Doctor Nawamin has served his Thai yellow curry with crab,
0:18:21 > 0:18:26garlic rice noodles, a crab croquette and claw
0:18:26 > 0:18:27and crispy basil.
0:18:31 > 0:18:33Whoa. Whay hey!
0:18:35 > 0:18:38Noodles are lovely and slippery, still separate,
0:18:38 > 0:18:40with a little tiny bit of garlic running through it.
0:18:40 > 0:18:43I love the crab claw which has been simmered in your stock.
0:18:43 > 0:18:47Your crab, crispy croquette is salty and sweet at the same time and
0:18:47 > 0:18:52underneath, that sour yet sweet and vibrant yellow curry sauce.
0:18:52 > 0:18:53- Fabulous!- Thank you.
0:18:53 > 0:18:55Absolutely brilliant.
0:18:55 > 0:18:58You've shown presentation skills. You've shown technical ability.
0:18:58 > 0:19:00You've packed some flavour in there.
0:19:00 > 0:19:02I like that Doctor, I think that's lovely.
0:19:02 > 0:19:04Thank you.
0:19:04 > 0:19:06I just can't believe it.
0:19:06 > 0:19:10I'd just like cooked in the MasterChef kitchen and got...
0:19:11 > 0:19:14..those comments from both of them.
0:19:14 > 0:19:16It's just unbelievable.
0:19:16 > 0:19:18I'm just so happy. Yeah.
0:19:25 > 0:19:30American-born Michelle has served her creamy chicken Marsala with
0:19:30 > 0:19:32crispy prosciutto and chicken skin
0:19:32 > 0:19:35alongside fried potatoes and red onion,
0:19:35 > 0:19:38green beans with almonds and roasted vine tomatoes.
0:19:43 > 0:19:46The Marsala sauce I really like but it's reduced so much now that it's
0:19:46 > 0:19:50becoming very, very thick and your chicken is starting to dry out.
0:19:50 > 0:19:53The Marsala sauce doesn't need the cream on top.
0:19:53 > 0:19:55It doesn't need the crispy bits of ham either,
0:19:55 > 0:19:57cos it's a lovely thing by itself.
0:19:57 > 0:19:59And I wish, in a way, that's all we
0:19:59 > 0:20:01had was the chicken Marsala, but of course
0:20:01 > 0:20:03you want to show what else you can do.
0:20:03 > 0:20:06Like the potatoes with the crispy, salty bacon there
0:20:06 > 0:20:10and I like the use of pepper. You've seasoned it very, very well.
0:20:10 > 0:20:12Love the crispy, salty chicken skin.
0:20:12 > 0:20:14You've got some nice ideas.
0:20:14 > 0:20:17- Do we have to see them all on one plate?- No.
0:20:20 > 0:20:24I made too much of the dish and otherwise I think, really,
0:20:24 > 0:20:27I'm pretty happy with what I produced overall.
0:20:27 > 0:20:30I was afraid of not making enough and then them going,
0:20:30 > 0:20:32"Where's the food?".
0:20:36 > 0:20:39Last up is stay at home dad Simon,
0:20:39 > 0:20:43who's served confit sea trout with crispy skin,
0:20:43 > 0:20:49fennel puree, beetroot crisps, and a whipped goat's cheese mousse.
0:20:49 > 0:20:52- Where is the crispy samphire? - It didn't work.
0:20:52 > 0:20:54Went a bit acrid so I didn't want to have it on the plate.
0:21:00 > 0:21:03Your fish is cooked nicely but I do have some issues.
0:21:04 > 0:21:06Both the beetroot and the skin,
0:21:06 > 0:21:08haven't quite crisped up
0:21:08 > 0:21:12and I see no place for goat cheese and fish.
0:21:12 > 0:21:14I think this has got real promise.
0:21:14 > 0:21:16- OK.- I really like the presentation,
0:21:16 > 0:21:18I think it's a really bold statement.
0:21:18 > 0:21:21Your fennel puree is smooth as you like.
0:21:21 > 0:21:24You've cooked that fish really gently.
0:21:24 > 0:21:26You really respect your ingredients.
0:21:26 > 0:21:28But there are things that aren't quite right.
0:21:29 > 0:21:34I'm definitely capable of doing a better dish so I think I'm sort of
0:21:34 > 0:21:36on the edge of whether I stay or whether I go
0:21:36 > 0:21:38which would be a bit gutting, first round.
0:21:41 > 0:21:44All right, John, what are we going to do? Plenty of endeavour.
0:21:44 > 0:21:46- Some tasty food, mate. - Yeah, really tasty food.
0:21:46 > 0:21:49There's a couple of cooks in here who are absolute stunners.
0:21:51 > 0:21:53Nawamin was really, very, very good indeed.
0:21:53 > 0:21:55I mean, walked into that market, cooked some Thai food
0:21:55 > 0:21:59but cooked Thai food not in a way that many people identify.
0:21:59 > 0:22:02It had the flavours and the heart of Thailand with real style.
0:22:02 > 0:22:06Agreed. Agreed, Nawamin is my pick of the bunch
0:22:06 > 0:22:07and they're a good bunch.
0:22:09 > 0:22:14I thought Moonira's sauce although good was too powerful for the fish.
0:22:14 > 0:22:16However, she showed great cookery skill.
0:22:16 > 0:22:21She's shown an ability to make sauces and chapatis.
0:22:21 > 0:22:23That's skilful cooking.
0:22:23 > 0:22:25I'm not a fan of Michelle's cooking,
0:22:25 > 0:22:27I mean she threw things on that plate.
0:22:27 > 0:22:31It was a mess in its appearance and it was a mess in flavours.
0:22:32 > 0:22:35Ellie, although she made a really tasty paella
0:22:35 > 0:22:37hasn't given me much to go on.
0:22:37 > 0:22:39When you play safe like that,
0:22:39 > 0:22:40you've got to hope that other
0:22:40 > 0:22:42contestants aren't more daring than you.
0:22:44 > 0:22:47Rebecca also made a rice dish,
0:22:47 > 0:22:50however she had to blend the spices and make the paste.
0:22:50 > 0:22:53Also, she then added some caramelized pineapple.
0:22:53 > 0:22:55Then she crisped up some chicken wings.
0:22:55 > 0:22:57This is the difference in skill level.
0:22:57 > 0:22:59So Ellie goes home?
0:22:59 > 0:23:00Michelle, going home.
0:23:00 > 0:23:04One place left to give, two people left to discuss,
0:23:04 > 0:23:07Dave and Simon.
0:23:07 > 0:23:10Dave made us a ravioli, or just a ravioli,
0:23:10 > 0:23:12really a folded over piece of pasta which was quite tough.
0:23:12 > 0:23:15Thankfully, the mushroom filling wasn't too strong
0:23:15 > 0:23:18because we had a tomato sauce which was rich with olive oil.
0:23:18 > 0:23:20Simon cooked a lovely piece of fish.
0:23:20 > 0:23:24He attempted things that he didn't quite pull off here.
0:23:24 > 0:23:26He wanted to crisp up the skin, never quite managed it.
0:23:26 > 0:23:30He wanted to crisp up the beetroot, crisped it up in part, however,
0:23:30 > 0:23:34he is, undoubtedly, ambitious.
0:23:34 > 0:23:37Which one of those two deserves a second chance?
0:23:39 > 0:23:42To fall at the first hurdle would be particularly galling, I have to say.
0:23:42 > 0:23:46I don't want to be going home yet.
0:23:46 > 0:23:48I certainly wasn't taking the competition lightly when I came in
0:23:48 > 0:23:51but when you've been here you just want more
0:23:51 > 0:23:53and you just want another opportunity to cook.
0:24:04 > 0:24:06It was a difficult decision to make.
0:24:07 > 0:24:09Three of you are leaving us.
0:24:13 > 0:24:16Michelle, Ellie,
0:24:19 > 0:24:22I'm sorry, ladies, you're leaving us.
0:24:22 > 0:24:24Thank you very much indeed.
0:24:33 > 0:24:35The third person leaving us...
0:24:41 > 0:24:43..is Dave.
0:24:53 > 0:24:55I'm going to walk away with my head held high.
0:24:55 > 0:24:58But for an incident with the pasta machine who knows
0:24:58 > 0:25:00what might have happened.
0:25:00 > 0:25:02But, hey-ho. That's life.
0:25:02 > 0:25:05I think I played it a bit too safe, but, yeah, I think...
0:25:05 > 0:25:08..uni is a lot less stressful than this.
0:25:08 > 0:25:10I'll happily go back there.
0:25:12 > 0:25:14Sad that I'm leaving
0:25:14 > 0:25:16but I got here and I did it
0:25:16 > 0:25:19and so for that, I will be forever, ever grateful.
0:25:36 > 0:25:41You did really well in the last round. You impressed.
0:25:41 > 0:25:44All you've got to do now is keep it up.
0:25:45 > 0:25:52You are going to serve your food to the three finalists of 2016.
0:25:52 > 0:25:57Billy, Jack, and of course the winner, Jane.
0:25:59 > 0:26:03Ladies and gentlemen you've got one hour and 15 minutes.
0:26:03 > 0:26:05At the end of this
0:26:05 > 0:26:07one of you will be going home.
0:26:07 > 0:26:08Let's cook!
0:26:18 > 0:26:21I feel that I wouldn't have shown myself to the best of my ability
0:26:21 > 0:26:22if I go home today.
0:26:22 > 0:26:25I think I've got a lot more skill to show,
0:26:25 > 0:26:27and it's just been a taster so far,
0:26:27 > 0:26:29so I've got my game face on
0:26:29 > 0:26:31and I'm hoping I do better than other people!
0:26:34 > 0:26:36Rebecca, two courses, what are you going to cook for us?
0:26:36 > 0:26:40To start with, we're having a spicy salmon fish ball
0:26:40 > 0:26:42on a bed of Asian coleslaw
0:26:42 > 0:26:44with a coriander salsa verde.
0:26:44 > 0:26:47Then for my main, I'm doing a bibimbap
0:26:47 > 0:26:50which is a traditional Korean rice dish
0:26:50 > 0:26:54with some sticky glaze, deep-fried chicken wings,
0:26:54 > 0:26:57gochujang spice paste. It's quite hot.
0:26:57 > 0:27:00A few different vegetables and a fried egg on top.
0:27:00 > 0:27:02South Korea is a country you've been to, is it?
0:27:02 > 0:27:05It's not. I've been to Japan. I've been to Japan a few times,
0:27:05 > 0:27:08and there's a really big Korean food culture in Japan,
0:27:08 > 0:27:12so I think I've had pretty much as near to authentic as you can get.
0:27:12 > 0:27:14OK, OK!
0:27:14 > 0:27:15Brilliant.
0:27:19 > 0:27:22It may not be authentic. Do you know what, John?
0:27:22 > 0:27:25I don't think I care a single dot,
0:27:25 > 0:27:28as long as she can recreate the beautiful Asian flavours
0:27:28 > 0:27:30she did in the last round.
0:27:30 > 0:27:32Now, salmon balls? I'm hoping they're going to be
0:27:32 > 0:27:35a little bit crispy on the outside, on an Asian slaw,
0:27:35 > 0:27:38which I'm hoping is going to be sharp and tangy.
0:27:38 > 0:27:40That is going to be fabulous!
0:27:41 > 0:27:45A rice dish with some fried chicken on the top?
0:27:45 > 0:27:50The kimchi, the hot sauce she's promised me, really, really hot?
0:27:50 > 0:27:51Yeah, that works!
0:27:51 > 0:27:54Can she present them in an extremely stylish manner?
0:28:03 > 0:28:05You have one, two, three, four,
0:28:05 > 0:28:07five, six, seven, eight, nine, ten, 11,
0:28:07 > 0:28:0812, 13, 14, 15, 16...
0:28:08 > 0:28:1116...17 different spices on your bench.
0:28:11 > 0:28:14Yes. I love my spice,
0:28:14 > 0:28:16so I'm hoping to show you that, hopefully,
0:28:16 > 0:28:18they should all marry together.
0:28:18 > 0:28:20What are you going to cook for us?
0:28:20 > 0:28:23A Karahi chicken curry with pilau rice and a kachumber,
0:28:23 > 0:28:25which is a traditional salad.
0:28:25 > 0:28:27It's something that we would eat at home,
0:28:27 > 0:28:29or if you came to my house as a guest, I'd give it to you.
0:28:29 > 0:28:30And dessert?
0:28:30 > 0:28:36Dessert, I'm doing for you a key lime and magaz parfait,
0:28:36 > 0:28:39with a lime jelly and a ginger Chantilly cream.
0:28:39 > 0:28:44- What's a magaz?- It's a chickpea flour, coarse chickpea flour
0:28:44 > 0:28:46roasted with sugar, nuts and a bit of ghee.
0:28:46 > 0:28:49You can crumble it, or you can eat it as a piece.
0:28:49 > 0:28:50And the magaz is on the top?
0:28:50 > 0:28:52Bottom.
0:28:52 > 0:28:54- Right.- Instead of the biscuit base.
0:28:54 > 0:28:55Gotcha.
0:28:59 > 0:29:02So, this magaz, if you've never had it before, it is very strange,
0:29:02 > 0:29:05because it's like eating sandpaper.
0:29:05 > 0:29:08It's gritty, but it's comforting.
0:29:08 > 0:29:11My mum passed this recipe down to me from my grandma,
0:29:11 > 0:29:14and I'd hate it if one of them turned round and said,
0:29:14 > 0:29:16"Oh, I hate that".
0:29:18 > 0:29:21I think her dessert sounds fantastic. It's really fascinating.
0:29:21 > 0:29:23Lime and ginger,
0:29:23 > 0:29:26and then this roasted chickpea flour sweet ghee thing
0:29:26 > 0:29:29all spiced up alongside it. It could be fantastic.
0:29:29 > 0:29:31However, she's making a chicken curry.
0:29:31 > 0:29:33It's got to be an absolutely delicious one
0:29:33 > 0:29:35because we've all had one.
0:29:35 > 0:29:37We've had good ones, we've had bad ones.
0:29:37 > 0:29:39It's a pretty common dish, John.
0:29:48 > 0:29:52I think I'm very good at dealing with the pressure.
0:29:52 > 0:29:55I have done a few surgeries, a few operations.
0:29:55 > 0:29:58I can cope with those pressures but in the kitchen it's totally
0:29:58 > 0:30:03different but I can just, like, try to keep calm, try to be organised.
0:30:03 > 0:30:07And, hopefully, I can do the same all the way through.
0:30:10 > 0:30:14Are you going to cook Thai inspired food again?
0:30:14 > 0:30:19Yes, that is my cooking style from the first round to the final.
0:30:19 > 0:30:23- You're going to the final, are you? - Umm... If you allow me!
0:30:24 > 0:30:28So, for the starter I'm going to make you, umm,
0:30:28 > 0:30:30my grandma's garden.
0:30:30 > 0:30:31I used to live with my grandma.
0:30:31 > 0:30:35She has a lovely garden, with vegetables, all the herbs.
0:30:35 > 0:30:38So I'm going to make that for you guys today.
0:30:38 > 0:30:39So put all the Thai herbs,
0:30:39 > 0:30:42lovely fragrant Thai up on the top with nice medium rare beef
0:30:42 > 0:30:44and burnt aubergine.
0:30:44 > 0:30:48With coconut spicy dressing cream.
0:30:48 > 0:30:54Main course is going to be coconut crust rack of lamb with creamy
0:30:55 > 0:30:59- Massaman curry sauce... - Phwoar!- ..and coconuty mash potato,
0:30:59 > 0:31:02crispy onions and pickled cucumber and carrot.
0:31:02 > 0:31:04This isn't Thai food though, is it?
0:31:04 > 0:31:06This is a Thai mixture. This is a Thai cross.
0:31:06 > 0:31:07No, it's Thai food.
0:31:07 > 0:31:09It's my take on Massaman curry.
0:31:12 > 0:31:16Look, a Thai salad with beef, that's quite normal,
0:31:16 > 0:31:18but a rack of lamb with a Massaman curry?
0:31:18 > 0:31:21Loads and loads of dried spices,
0:31:21 > 0:31:22and then dried red chillies
0:31:22 > 0:31:25with potatoes which have been cooked in coconut cream.
0:31:25 > 0:31:27Who knows? It's got lots of Thai words in it
0:31:27 > 0:31:29but it's not necessarily Thai in origin.
0:31:37 > 0:31:38After the last round,
0:31:38 > 0:31:40I'm sort of scraping through by the skin of my teeth!
0:31:40 > 0:31:43To now really show what I can do and for them to enjoy my food and think
0:31:43 > 0:31:45I was good enough to go through, I
0:31:45 > 0:31:47think that would be absolutely fantastic.
0:31:48 > 0:31:50What are you going to cook for us?
0:31:50 > 0:31:52Sichuan steak tartare, smoked egg yolk,
0:31:52 > 0:31:54and a sesame cracker.
0:31:54 > 0:31:56- Fabulous.- Good, and then your next course?
0:31:56 > 0:32:01It's going to be fillet of venison, a caramelised cauliflower puree,
0:32:01 > 0:32:04smoked potato fondant, some baby top carrots,
0:32:04 > 0:32:06garlic crisps and a red wine sauce.
0:32:06 > 0:32:09What do you feel you need to improve on from the last round?
0:32:09 > 0:32:11Most things, I'll be honest with you.
0:32:11 > 0:32:13I was really unimpressed with myself.
0:32:13 > 0:32:14I can do a lot better. I want to present it well,
0:32:14 > 0:32:17I want it to taste good. I want it to be proper plates of food.
0:32:20 > 0:32:22Simon is going from east to west with his food,
0:32:22 > 0:32:25and he's going somewhere in the middle. We've all had Sichuan beef,
0:32:25 > 0:32:27but he's going to present it in a tartare styling.
0:32:27 > 0:32:30Yeah, yeah, yeah, yeah!
0:32:30 > 0:32:32I love the idea of that.
0:32:32 > 0:32:34Then we've got cauliflower, fondant potatoes, venison, red wine,
0:32:34 > 0:32:36juniper berries. Fantastic.
0:32:36 > 0:32:38There's no reason why it shouldn't work.
0:32:38 > 0:32:39What Simon's got to do is make sure
0:32:39 > 0:32:41he delivers what he wants to deliver,
0:32:41 > 0:32:43and not make any mistakes.
0:32:55 > 0:32:57I've been so busy, and it's actually getting busier.
0:32:57 > 0:33:01So this year I've been in Thailand working, which is fantastic.
0:33:01 > 0:33:03But the funniest thing was it was
0:33:03 > 0:33:06like the most manic MasterChef challenge ever!
0:33:06 > 0:33:08To literally go around the market,
0:33:08 > 0:33:10pick your ingredients and cook a four course meal
0:33:10 > 0:33:12for 12 people the next day!
0:33:12 > 0:33:15It's a good job I'd done my little bit of training on MasterChef!
0:33:17 > 0:33:19The challenge today is really tough,
0:33:19 > 0:33:23I remember it being a particularly horrible day in the kitchen.
0:33:23 > 0:33:26Mostly because of the time. You blink, you miss it,
0:33:26 > 0:33:29and obviously feeding ex-contestants is always
0:33:29 > 0:33:32pretty nerve-racking as well, so I feel for them today.
0:33:32 > 0:33:34I really do!
0:33:36 > 0:33:38If someone walks in, in a complete state,
0:33:38 > 0:33:41they've got rubbish all over themselves, apron's a mess,
0:33:41 > 0:33:43I'll be very sympathetic to that,
0:33:43 > 0:33:45but ultimately it's got to taste good as well.
0:33:45 > 0:33:47No matter how much you sweat and pant and puff,
0:33:47 > 0:33:48if it doesn't taste good,
0:33:48 > 0:33:50than I can't be that sympathetic.
0:33:52 > 0:33:54- Cheers, team.- Cheers, guys.
0:33:54 > 0:33:56- It's good to see you.- Beautiful!- How lovely to see you all again!
0:34:01 > 0:34:03- How's your fish balls? - They're looking all right,
0:34:03 > 0:34:05although I've maybe made them a little too big.
0:34:05 > 0:34:07- Do you know how long you've got? - I'm guessing about three minutes?
0:34:07 > 0:34:09- Three minutes.- Yeah.
0:34:09 > 0:34:14"Spicy Salmon Fishballs With Asian Slaw And Coriander Salsa Verde".
0:34:14 > 0:34:15Sounds delicious.
0:34:15 > 0:34:17And it sounds light and wonderful.
0:34:17 > 0:34:18Something I'd order.
0:34:20 > 0:34:23- What have you got left to do? - I've just got to dress the slaw
0:34:23 > 0:34:25and the meatballs have just got to finish cooking,
0:34:25 > 0:34:26and then I've just got to get it on the plate.
0:34:27 > 0:34:30I want some heat.
0:34:30 > 0:34:32You know, it's promising some real chilli kick there,
0:34:32 > 0:34:34especially with the Asian slaw.
0:34:34 > 0:34:37I want it to really my hit taste buds!
0:34:37 > 0:34:39- You want it zinging! - I want it zinging?
0:34:39 > 0:34:40Zingy!
0:34:45 > 0:34:46- Fish cooked?- Yeah,
0:34:46 > 0:34:49I think it should still be slightly pink and moist in the middle,
0:34:49 > 0:34:51which is what I'm hoping for.
0:34:55 > 0:34:57Go, Rebecca!
0:35:01 > 0:35:04Hi.
0:35:04 > 0:35:07- Hi, Rebecca.- Hi.- Thank you.
0:35:07 > 0:35:09Whoa.
0:35:09 > 0:35:11Thanks very much.
0:35:11 > 0:35:14I've made you salmon fish balls with a bit of spice running through the
0:35:14 > 0:35:17middle there, in a sticky soy and mirin glaze.
0:35:17 > 0:35:21There is an Asian slaw and coriander salsa verde.
0:35:21 > 0:35:23- I hope you enjoy.- Beautiful.- Thank you, Rebecca.- Thank you.
0:35:23 > 0:35:26Cheers.
0:35:26 > 0:35:29Wow, the smell coming off that is so good that I just hope it matches
0:35:29 > 0:35:32what it smells like, because I'm going to really enjoy it if it does!
0:35:37 > 0:35:41I don't know about you guys, but my salmon is really overcooked on one
0:35:41 > 0:35:43part and then undercooked on the other side.
0:35:43 > 0:35:45Like, it's raw, which I don't mind because it's salmon,
0:35:45 > 0:35:48but it's just given it an odd texture.
0:35:48 > 0:35:53It's very soggy and very wet, erm, and not very highly seasoned.
0:35:53 > 0:35:54It's just a bit flat.
0:35:54 > 0:35:59I think the slaw is quite nice, but lacks a bit of a punch.
0:35:59 > 0:36:01- Weird one, really.- A bit lacklustre.
0:36:01 > 0:36:02Mmm.
0:36:02 > 0:36:08The Asian slaw, it's got a nice, sweet, salty, limey, sharp dressing,
0:36:09 > 0:36:11but that mix is raw.
0:36:11 > 0:36:14It's not cooked. It's wet. I'm not going anywhere near that.
0:36:14 > 0:36:15That's really not good.
0:36:18 > 0:36:20- 15 minutes...- OK.
0:36:20 > 0:36:22And then your main course.
0:36:22 > 0:36:24Right, Korean Bibimbap.
0:36:24 > 0:36:27Now, I actually like this because there's a great Korean down my road
0:36:27 > 0:36:30and I have this as a takeaway fairly often. At least, I think I do!
0:36:38 > 0:36:41- We've eaten a lot of fried chicken, haven't we?- Mmm.
0:36:41 > 0:36:43So, yeah, we know if it's good or if it's not.
0:36:43 > 0:36:45- There you go. - Chicken connoisseurs, right here!
0:36:54 > 0:36:58- What's got to go on now? - Erm, just the gochujang sauce.
0:36:58 > 0:37:00- Are you happy with it all?- I am.
0:37:00 > 0:37:02I think it's all come together quite well.
0:37:02 > 0:37:04Erm, I just hope that the guests enjoy it.
0:37:16 > 0:37:18Thank you, Rebecca.
0:37:20 > 0:37:23Rebecca's bibimbap main course
0:37:23 > 0:37:25includes sticky glazed chicken wings,
0:37:25 > 0:37:31rice, spinach, shiitake and sesame stir-fry, kimchi cabbage,
0:37:31 > 0:37:34fried egg and gochujang sauce.
0:37:40 > 0:37:43This is definitely not the best fried chicken I've ever eaten.
0:37:43 > 0:37:44It's not the worst either.
0:37:44 > 0:37:46It's sort of... It's neither here nor there,
0:37:46 > 0:37:48and it's overpowered by a sweet punch.
0:37:48 > 0:37:50What do you think of the rice?
0:37:50 > 0:37:52The rice is completely under seasoned and just tastes a bit wet.
0:37:52 > 0:37:55What it again lacks, which you expect with Asian food,
0:37:55 > 0:37:57is that absolute punch of flavour.
0:37:57 > 0:38:01Loads of chilli. Loads of, you know, fabulous seasoning and everything.
0:38:01 > 0:38:04I have to say, I think that was really nice.
0:38:04 > 0:38:06Yeah, the rice, you know, could have done
0:38:06 > 0:38:08with a little bit more care and attention,
0:38:08 > 0:38:11but given the timing, I think she's done incredibly well.
0:38:14 > 0:38:18I like the bitter and sweet glaze that she's got across her chicken.
0:38:18 > 0:38:21I also like the kimchi.
0:38:21 > 0:38:24But the rice isn't cooked properly - it's still a little bit hard -
0:38:24 > 0:38:27and the mushrooms I'm picking up aren't cooked either.
0:38:28 > 0:38:30I think that's probably the closest I will ever come
0:38:30 > 0:38:31to running a marathon.
0:38:33 > 0:38:36I just hope that everything's come out as well as I think it did.
0:38:43 > 0:38:45- Moonira?- Yeah.- Five minutes on your main course, please.
0:38:45 > 0:38:47- Ah! Right, OK.- What's the matter, what's happening?
0:38:47 > 0:38:49Are you getting yourself in a tizz?
0:38:49 > 0:38:52- Yes.- What happened?- I'm a bit behind with my dessert.
0:38:52 > 0:38:55I think to cook a curry in an hour is really ambitious,
0:38:55 > 0:38:57- and to get the spicing right. - True.- Yeah.
0:38:57 > 0:39:00Because, you know, if you want that complexity of flavour.
0:39:02 > 0:39:04- Is it ready to serve?- Yeah.
0:39:09 > 0:39:11What have you dressed your kachumber with?
0:39:11 > 0:39:16Lime, cumin, coriander and fresh mint.
0:39:16 > 0:39:18If they're all balanced and executed well,
0:39:18 > 0:39:20then I think we're going to eat very well indeed.
0:39:20 > 0:39:21Well, I hope so, Jack, I'm starving!
0:39:23 > 0:39:25- Bring on the curry!- Yeah!
0:39:30 > 0:39:31It's so easy at home.
0:39:31 > 0:39:34- Big difference here, isn't it? - Yes, it is.
0:39:36 > 0:39:39SHE EXHALES
0:39:39 > 0:39:41- It looks great.- Really lovely.
0:39:41 > 0:39:42- Hello.- Hi, Moonira.
0:39:46 > 0:39:48- Ladies first. - Oh, thank you very much.
0:39:51 > 0:39:52Thank you very much.
0:39:52 > 0:39:55I've cooked for you a chicken Karahi,
0:39:55 > 0:39:59with pilau rice and a kachumber, which is a traditional salad.
0:39:59 > 0:40:01- Enjoy, thank you.- Thank you. - Thank you.- Thanks.
0:40:02 > 0:40:05- That smells...- Oof!
0:40:05 > 0:40:07That smells so good, doesn't it, guys?
0:40:14 > 0:40:16I tell you what, I'm really enjoying this.
0:40:16 > 0:40:18Getting some nice heat coming through.
0:40:18 > 0:40:20A bit of ginger. I mean, I can take it a bit spicy but, actually,
0:40:20 > 0:40:24there is enough spice in there for even hotheads like me.
0:40:24 > 0:40:25And the little salad is lovely.
0:40:25 > 0:40:28- I'm going to have some more, actually.- Yeah, I've just...
0:40:28 > 0:40:29You know you shouldn't keep eating?
0:40:29 > 0:40:32But I am, which is a testament to it, isn't it?
0:40:32 > 0:40:33If you keep going back for more.
0:40:33 > 0:40:36I want the recipe, then I want to go home and cook it.
0:40:36 > 0:40:39- Yeah.- Because I think this is divine.
0:40:39 > 0:40:40It's a very, very decent dish.
0:40:40 > 0:40:42It looks very good. It's got nice flavour in there.
0:40:42 > 0:40:46But looking at the array of spices on Moonira's dishes,
0:40:46 > 0:40:49I was expecting more. I was expecting an explosion of flavour.
0:40:49 > 0:40:50I totally agree with you.
0:40:51 > 0:40:54Right, you have got 15 minutes on dessert.
0:40:54 > 0:40:56What have you got left to do?
0:40:56 > 0:40:58- Oh, er..- Jelly?
0:40:58 > 0:41:00- Yes.- Parfait?
0:41:00 > 0:41:03- Yes.- Are you going to be able to get jelly done in that amount of time?
0:41:03 > 0:41:06- Er...- Are you not talking to me any more? OK, fine.
0:41:06 > 0:41:08- I'm not sure!- Fine.
0:41:09 > 0:41:11"Lime And Magaz Parfait".
0:41:11 > 0:41:14I mean, haven't got a clue what it is, but that makes me, er,
0:41:14 > 0:41:16that makes me interested.
0:41:19 > 0:41:21It's intriguing. We go out to eat, normally,
0:41:21 > 0:41:23one of us knows what it is,
0:41:23 > 0:41:25so to have a menu that's challenging like that,
0:41:25 > 0:41:28- I think is going to be fabulous. - Bring it on!- Good luck.- Yeah.
0:41:38 > 0:41:41- Moonira, what have you got left to do?- Just thicken this cream.
0:41:41 > 0:41:44- I'm plating up, yeah. - Your jelly's OK?
0:41:44 > 0:41:46- Fingers crossed! - Where is it, in the fridge?
0:41:46 > 0:41:47In the freezer.
0:41:51 > 0:41:52OK. All right?
0:41:52 > 0:41:53Right, OK, here we go.
0:41:55 > 0:41:57Oh, yes!
0:41:59 > 0:42:01Yeah, I'm happy.
0:42:01 > 0:42:04Look at that!
0:42:05 > 0:42:07Go, go, go, go, go!
0:42:10 > 0:42:11That's great!
0:42:12 > 0:42:15There you are.
0:42:16 > 0:42:20I've made for you a key lime and magaz parfait,
0:42:20 > 0:42:24with a lime jelly and a ginger Chantilly cream.
0:42:24 > 0:42:27- Thank you.- Thank you very much. - I hope you enjoy. Thank you.
0:42:29 > 0:42:32- That is not what I was expecting. I think that looks stunning.- Mmm.
0:42:37 > 0:42:39- I really like the little magaz that we got.- Mmm.
0:42:39 > 0:42:40I did, I think they're lovely.
0:42:40 > 0:42:43It's like an English shortbread. It's nice and crumbly.
0:42:43 > 0:42:45It's a beautiful texture.
0:42:45 > 0:42:46But when you hear ginger and lime,
0:42:46 > 0:42:48you expect something that's really zingy
0:42:48 > 0:42:51and packs a punch, and I thought the whole dish was just a little flat.
0:42:51 > 0:42:53It tastes nice enough,
0:42:53 > 0:42:56but I think I was expecting probably a little bit more,
0:42:56 > 0:42:59given how good the, er, how good the curry was.
0:42:59 > 0:43:01A bit disappointed, really.
0:43:03 > 0:43:07I find that pretty, refreshing, not too sweet and a lovely,
0:43:07 > 0:43:09lovely little treat.
0:43:09 > 0:43:12And I really like this magaz. It's fabulous.
0:43:14 > 0:43:16Oh, I'm happy I got that out.
0:43:16 > 0:43:17That was so close.
0:43:19 > 0:43:22I was running out of time and I had John and Gregg saying,
0:43:22 > 0:43:24"Come on, this is it, you need to go!".
0:43:24 > 0:43:27I'm like, "OK!". So, yes, I think that was tough.
0:43:33 > 0:43:36Nawamin, a little less than 15 minutes.
0:43:36 > 0:43:37How are you doing?
0:43:37 > 0:43:41Everything's on track. I will plate my starter in five minutes.
0:43:43 > 0:43:45"My Grandma's Garden" - what a lovely title!
0:43:45 > 0:43:46He's promising us a lot here.
0:43:46 > 0:43:49- Mmm.- Thai aromatic beef.
0:43:49 > 0:43:50You know, it if it doesn't come out
0:43:50 > 0:43:52smelling amazing and tasting amazing,
0:43:52 > 0:43:55then it's, you know, it's going to be a bit of a disappointment.
0:43:58 > 0:44:00Raw. It's raw.
0:44:02 > 0:44:04Maybe just a couple of seconds in the pan, it should be fine.
0:44:06 > 0:44:09With the aubergine salad and the cream dressing,
0:44:09 > 0:44:11he's got quite a difficult balancing act,
0:44:11 > 0:44:13and I just hope he pulls it off.
0:44:28 > 0:44:30Is that it?
0:44:37 > 0:44:38- Hello.- Hi.
0:44:38 > 0:44:40Sorry it's a bit late.
0:44:41 > 0:44:44- Lady first.- Thank you very much.
0:44:44 > 0:44:46Inspired by his grandma's garden,
0:44:46 > 0:44:50Nawamin's starter is lemongrass and kaffir lime beef,
0:44:50 > 0:44:54served with burnt aubergines, toasted cashews,
0:44:54 > 0:44:56Thai basil, coriander,
0:44:56 > 0:45:00edible flowers and a spicy coconut dressing.
0:45:00 > 0:45:04As you can see here, you have a bit of lime, which is, I'm a good boy,
0:45:04 > 0:45:07so I always help my grandma watering the garden.
0:45:07 > 0:45:11So, you just squeeze the lime before eating it.
0:45:11 > 0:45:13So you have the kind of like refreshing,
0:45:13 > 0:45:15fragrant smell before eating.
0:45:15 > 0:45:17I hope you enjoy. Thank you.
0:45:17 > 0:45:19Thank you very much.
0:45:28 > 0:45:32I think it's less Grandma's Garden, more like Grandma's Cattle Farm!
0:45:32 > 0:45:34Because the most, you know,
0:45:34 > 0:45:38most of the stuff I'm getting from this is beef.
0:45:38 > 0:45:40But I'm not complaining,
0:45:40 > 0:45:42cos I think that beef was cooked absolutely superbly.
0:45:43 > 0:45:45I think it's really balanced.
0:45:45 > 0:45:47I love the heat in there.
0:45:47 > 0:45:50The smoked aubergine works beautifully with the beef.
0:45:50 > 0:45:52I've still got a zing on my lips from the chilli
0:45:52 > 0:45:56and the coconut cream and the lemongrass.
0:45:56 > 0:46:00Very moreish, that's what I'd say.
0:46:00 > 0:46:01I was expecting a lot more herbs.
0:46:01 > 0:46:03When he said herbs, I thought it would be really lots
0:46:03 > 0:46:05of herbs across the top.
0:46:05 > 0:46:06I like the flavours.
0:46:06 > 0:46:08I think it's the textures I'm struggling with.
0:46:08 > 0:46:11The creaminess of coconut and also,
0:46:11 > 0:46:14it's quite a thick skin of aubergine,
0:46:14 > 0:46:15that's not easy to eat.
0:46:19 > 0:46:23"Coconut Crusted Rack Of Lamb Served With Massaman Curry Sauce,
0:46:23 > 0:46:25"Spiced Coconut Mashed Potato, Crispy Onion
0:46:25 > 0:46:27"Pickled Carrot And Cucumber."
0:46:27 > 0:46:29It sounds delicious on one hand,
0:46:29 > 0:46:32but I'm eating curry and I've got mashed potato.
0:46:32 > 0:46:35- Yeah.- So I'm a little bit confused.
0:46:39 > 0:46:41For me, it's all about that Massaman curry sauce.
0:46:41 > 0:46:44You know, if that delivers flavour, if that packs a punch,
0:46:44 > 0:46:46then it's going to be a joy to eat.
0:46:55 > 0:46:56- Happy with the lamb?- Yes.
0:46:56 > 0:46:59I'm pretty happy with the how it looks.
0:47:07 > 0:47:09What is left to go on, Nawamin?
0:47:09 > 0:47:14So it's just the sauce and then, the crispy onions.
0:47:14 > 0:47:16The pickle is going to be very easy.
0:47:23 > 0:47:25And then the sauce.
0:47:25 > 0:47:27Just about right, I think.
0:47:27 > 0:47:30- Are you done?- Pretty much.
0:47:31 > 0:47:34Oh!
0:47:34 > 0:47:35Lamb looks nice.
0:47:35 > 0:47:38Lamb does look nice. The lamb does look nice.
0:47:39 > 0:47:41Ladies first, again.
0:47:41 > 0:47:42Oh, lovely. Thank you.
0:47:42 > 0:47:45Thank you very much.
0:47:45 > 0:47:50For my main, I cook you... It's a coconut crust.
0:47:50 > 0:47:52Like a brief Massaman curry sauce,
0:47:52 > 0:47:55spiced, coconuty mashed potato and crispy onions
0:47:55 > 0:47:58and pickled cucumber and carrot.
0:47:58 > 0:48:00- I hope you enjoy. - Thank you very much.- Thank you.
0:48:07 > 0:48:09The curry sauce isn't bad, actually. It's got some nice flavour to it.
0:48:09 > 0:48:14Unfortunately, it's kind of lost in the sea of coconut mashed potato.
0:48:14 > 0:48:16It's a shame, because the lamb is beautiful.
0:48:16 > 0:48:20The onion crisps, the attention to detail on the plate, all of it,
0:48:20 > 0:48:24but unfortunately, that one element just skews the dish a bit.
0:48:25 > 0:48:27Nawamin knows how to pack a punch with spice, doesn't he?
0:48:27 > 0:48:31I mean, that sauce is lovely and spicy and hot
0:48:31 > 0:48:33and warming on the back of your throat.
0:48:33 > 0:48:36I'm not sure how I approve of all this fusion
0:48:36 > 0:48:38stuff, but this dish - I like.
0:48:41 > 0:48:46It was so stressful, like, to cook eight dishes
0:48:46 > 0:48:48in one hour and ten minutes.
0:48:48 > 0:48:50Definitely harder than surgery.
0:48:54 > 0:48:56- How you looking?- OK.
0:48:58 > 0:49:01I mean, a steak tartare is raw meat with seasoning,
0:49:01 > 0:49:04so, I mean, it's not going to take him a huge amount of time to do.
0:49:08 > 0:49:11For me, it's all about the balance of the Szechuan
0:49:11 > 0:49:14with everything else. Why mess with a steak tartare?
0:49:18 > 0:49:21Smoking is such a fashionable thing at the moment and it can be so
0:49:21 > 0:49:24easily overdone and that the whole dish is put out of kilter.
0:49:24 > 0:49:26- Three minutes, Simon.- Fantastic.
0:49:26 > 0:49:27Ah, is it fantastic?
0:49:27 > 0:49:29- I think I'm going to... - Egg yolk smoked?
0:49:29 > 0:49:31- The egg yolks are smoked. - Beef dressed?
0:49:31 > 0:49:33Beef is dressed. I just need to put it all together now.
0:49:48 > 0:49:51- Let's go, mate. Is that it? - Last thing's your crisp?- Yes.
0:49:51 > 0:49:53Yes.
0:49:53 > 0:49:54Go, go, go.
0:49:56 > 0:49:57Well done. Well done.
0:49:59 > 0:50:01- Solid.- Good, isn't it?
0:50:01 > 0:50:03- Solid.- As long as it's flavoured well.
0:50:04 > 0:50:08So we've got a Szechuan steak tartare with a pickled cucumber,
0:50:08 > 0:50:11smoked egg yolk and sesame cracker.
0:50:11 > 0:50:13- Thank you.- Thank you.
0:50:21 > 0:50:23I can't taste the Szechuan, can you?
0:50:23 > 0:50:25A little bit. There's a little tingle there but not the
0:50:25 > 0:50:27Szechuan pepper that you would
0:50:27 > 0:50:30expect if it's a Szechuan steak tartare.
0:50:30 > 0:50:31Actually, I've just had a bit more
0:50:31 > 0:50:33and have got the hint of Szechuan so it is there.
0:50:34 > 0:50:38These crackers are nice. They're lovely with it
0:50:38 > 0:50:40and the egg is cooked beautifully
0:50:40 > 0:50:43but it just needs more seasoning and more oomph in there.
0:50:43 > 0:50:45The only thing that's subtle is the
0:50:45 > 0:50:47egg yolk, the smokiness of the egg yolk, otherwise,
0:50:47 > 0:50:49it is big and bold and brash.
0:50:49 > 0:50:52- And he's made a little cracker as well.- I really like that.
0:50:53 > 0:50:55- Happy?- As happy as I'll ever be.
0:50:55 > 0:50:58Good. Simon, you've got 15 minutes on your main course.
0:50:58 > 0:50:59What have you got left to do, mate?
0:50:59 > 0:51:01Sear the venison, stick it in the oven for five minutes,
0:51:01 > 0:51:04- cos it's a nice small piece.- Right. Come on, mate. Let's go.
0:51:09 > 0:51:12Who doesn't love a bit of venison, potato fondant, cauliflower?
0:51:12 > 0:51:16I mean, it's all great kind of classic flavour combinations there.
0:51:19 > 0:51:21The danger of being classic is we
0:51:21 > 0:51:23all know what it should be presented like,
0:51:23 > 0:51:25what it should taste like.
0:51:25 > 0:51:27There's no hiding places.
0:51:30 > 0:51:32Is that venison cooked the way you want it?
0:51:32 > 0:51:34Yeah, that's how I like to eat it.
0:51:35 > 0:51:37Nice looking puree.
0:51:45 > 0:51:48- Let's go, let's go, let's go, let's go.- OK. Thank you.- Thank you.
0:51:55 > 0:51:57Hi, Simon.
0:51:57 > 0:52:00- Right. There you are.- Thank you.
0:52:02 > 0:52:03Cheers, thanks, Simon.
0:52:04 > 0:52:08So we have a fillet of venison, smoked potato fondants,
0:52:08 > 0:52:11and some baby topped carrots, some garlic chips,
0:52:11 > 0:52:14a caramelised cauliflower puree and a red wine sauce.
0:52:14 > 0:52:17- Thank you, Simon.- Thank you, very much.- Thank you, thank you.
0:52:22 > 0:52:24The meat's cooked really well.
0:52:24 > 0:52:26I think the fondant's nice.
0:52:26 > 0:52:28Well, it's a nice Sunday dinner.
0:52:28 > 0:52:30You know, it's meat and vegetables,
0:52:30 > 0:52:34and a sauce and the cauliflower puree's beautifully silky.
0:52:34 > 0:52:37I'd eat it, pretty much all of it, with a nice drop of red.
0:52:40 > 0:52:42The sauce needs to be thicker,
0:52:42 > 0:52:46cause it's got lovely spice from juniper and red wine and his venison
0:52:46 > 0:52:49is going dry, because it didn't rest but not a bad job, Simon.
0:52:49 > 0:52:52- Not a bad job at all. - No, that's not a bad job
0:52:52 > 0:52:55and those smoky potatoes, I find divine.
0:52:58 > 0:53:00I'm feeling much better than I did in the last round.
0:53:00 > 0:53:02I feel like I've cooked pretty well.
0:53:02 > 0:53:05There's some elements that could be better.
0:53:05 > 0:53:08But overall, certainly compared to the last round,
0:53:08 > 0:53:10I've got more of a smile on my face.
0:53:15 > 0:53:16I knew it was going to be an exciting round.
0:53:16 > 0:53:20Lots of interesting food, some great successes and the odd failure.
0:53:22 > 0:53:24Moonira did a decent job, I think.
0:53:24 > 0:53:28We very much enjoyed her chicken curry with her kachumber.
0:53:28 > 0:53:32It was well presented and our guests really enjoyed it as well.
0:53:32 > 0:53:35You and I really liked Moonira's dessert.
0:53:35 > 0:53:37Our guests weren't too sure.
0:53:39 > 0:53:41There was great promise with Rebecca
0:53:41 > 0:53:43after that first round with that nasi goreng.
0:53:43 > 0:53:45As the starter, there's a big issue, of course,
0:53:45 > 0:53:47that those salmon balls were undercooked.
0:53:47 > 0:53:50The main course? Her play on a Korean dish.
0:53:50 > 0:53:54I liked the kimchi, the cabbage, I liked the sauce that she'd made.
0:53:54 > 0:53:55I even liked the chicken.
0:53:55 > 0:53:58The mushrooms I thought could have done with a little bit more cooking
0:53:58 > 0:54:03and I just thought the whole thing just needed tidying up.
0:54:03 > 0:54:04Nawamin is ambitious.
0:54:04 > 0:54:07He gave himself a lot of work to do and he has a style all of his own.
0:54:07 > 0:54:12That beef starter with the aubergine, I like the flavours,
0:54:12 > 0:54:14didn't like the textures.
0:54:14 > 0:54:16The guests, however, liked it.
0:54:16 > 0:54:20His main course played mind games, because when I looked at it,
0:54:20 > 0:54:23it did look like a rack of lamb with mashed potato and gravy and I
0:54:23 > 0:54:27expected those flavours but instead, I got the flavours of Thailand.
0:54:27 > 0:54:30Am I excited by him or am I worried about him?
0:54:30 > 0:54:32I think both in equal measure.
0:54:32 > 0:54:34Simon made a Szechuan style beef tartare to start,
0:54:34 > 0:54:36which you and I really, really liked.
0:54:36 > 0:54:39The venison main course from Simon? That had a couple of issues.
0:54:39 > 0:54:41The meat needed to rest a little bit more.
0:54:41 > 0:54:44It was a little chewy and the sauce could have been thicker.
0:54:44 > 0:54:46However, the flavours were good.
0:54:46 > 0:54:49The smoked fondant potato was lovely.
0:54:52 > 0:54:54The fact is, we've got four cooks
0:54:54 > 0:54:55and one of them is going to leave us.
0:54:57 > 0:54:59I think we know who deserves to go through and
0:54:59 > 0:55:02I think we know who's messed up.
0:55:03 > 0:55:05You just get the buzz. It's a
0:55:05 > 0:55:07feeling like nothing I've really had before,
0:55:07 > 0:55:09so I don't want this to be the end of the road.
0:55:10 > 0:55:12I don't think there was any more I could have done today,
0:55:12 > 0:55:14so I think I'm...
0:55:14 > 0:55:16I can be proud of myself.
0:55:17 > 0:55:20I have shown my style of cooking.
0:55:20 > 0:55:22If they don't like it, I just have to go home today.
0:55:23 > 0:55:26I think I'm just getting going and I think if I continue along that sort
0:55:26 > 0:55:29of trajectory, then, who knows what might happen?
0:55:43 > 0:55:45We have made a decision.
0:55:51 > 0:55:52The contestant leaving us...
0:55:59 > 0:56:01..is Rebecca.
0:56:02 > 0:56:05- Thanks, Rebecca.- Thank you. - I hope you enjoyed it.- Take care.
0:56:07 > 0:56:10I just think it's been a sort of a once-in-a-lifetime experience.
0:56:10 > 0:56:11Tick off the bucket list, and I'm
0:56:11 > 0:56:13never going to get to do it again, so...
0:56:13 > 0:56:15And that's the saddest part, because
0:56:15 > 0:56:17it just makes me want to go back in and do it.
0:56:21 > 0:56:24There were definitely some mistakes and things, things to work on
0:56:24 > 0:56:26but to be a quarterfinalist is absolutely fantastic.
0:56:30 > 0:56:32A big achievement. I'm so happy.
0:56:32 > 0:56:34This is another chapter of my life.
0:56:37 > 0:56:38I'm very proud of myself.
0:56:38 > 0:56:41And my children are going to be so excited!
0:56:45 > 0:56:47On Thursday night,
0:56:47 > 0:56:51seven more home cooks battle for a place in the quarterfinal.
0:56:56 > 0:56:57I mean, you can't serve raw duck, can you?
0:56:57 > 0:57:00Yeah, there is rare and then there's quacking.
0:57:01 > 0:57:03I just hate being negative.
0:57:03 > 0:57:05It's just like the craziest bit of food I've ever come across.
0:57:07 > 0:57:09You have caused controversy.
0:57:09 > 0:57:12That makes our decision really difficult.