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It's the MasterChef quarterfinal... | 0:00:03 | 0:00:05 | |
..and this week's best home cooks are back. | 0:00:07 | 0:00:10 | |
I'm a doctor, I'm a scientist | 0:00:11 | 0:00:13 | |
and now I'm a MasterChef quarterfinalist. | 0:00:13 | 0:00:16 | |
If I want something, I will give everything that I have. | 0:00:16 | 0:00:20 | |
This competition, it really lights a fire inside you | 0:00:20 | 0:00:23 | |
and I'm really excited to get in there and cook. | 0:00:23 | 0:00:25 | |
Definitely want to stay and I just want to get better and better. | 0:00:26 | 0:00:30 | |
And I just want to be pushed until I go home. | 0:00:30 | 0:00:32 | |
Tonight, they will face just one challenge - | 0:00:34 | 0:00:38 | |
to cook an outstanding dish from a brief set by | 0:00:38 | 0:00:42 | |
renowned restaurant critic Grace Dent. | 0:00:42 | 0:00:45 | |
Quarterfinal day, you and I have high expectations. | 0:00:46 | 0:00:50 | |
Once they've put their heart and soul into this competition, | 0:00:50 | 0:00:53 | |
it becomes more and more important. | 0:00:53 | 0:00:56 | |
One slip-up and you're gone. | 0:00:56 | 0:00:58 | |
Congratulations, all of you, on making the quarterfinals. | 0:01:20 | 0:01:23 | |
You've been set a brief to cook comfort food. | 0:01:25 | 0:01:29 | |
Something that you would either cook for yourself at home, | 0:01:30 | 0:01:34 | |
cook for loved ones or always order from a menu. | 0:01:34 | 0:01:38 | |
That brief was set by journalist and food writer Grace Dent. | 0:01:40 | 0:01:45 | |
And, actually, she's coming in to taste your food and help us judge. | 0:01:46 | 0:01:51 | |
All six of you are cooking for a place in knockout week, | 0:01:52 | 0:01:57 | |
and we'll take the best cooks with us. | 0:01:57 | 0:02:00 | |
90 minutes, comfort food... | 0:02:00 | 0:02:04 | |
Let's cook. | 0:02:04 | 0:02:05 | |
I think the brief with this is quite difficult, | 0:02:10 | 0:02:12 | |
because what is comfort food? | 0:02:12 | 0:02:14 | |
It's so open. | 0:02:14 | 0:02:16 | |
This food has to be big, bold and it has to be satisfying. | 0:02:17 | 0:02:22 | |
I eat out three or four times a week and, yes, I am very spoiled. | 0:02:24 | 0:02:28 | |
But what I tend to be served are these bowls of style and technique. | 0:02:28 | 0:02:35 | |
Smears and stains and foams - these are all very nice in their own way. | 0:02:35 | 0:02:41 | |
It's not what I want on my day off. | 0:02:41 | 0:02:42 | |
Nawamin loves the food of Thailand - | 0:02:47 | 0:02:49 | |
that's where he grew up - and the flavours he's produced so far | 0:02:49 | 0:02:52 | |
have been truly impressive. | 0:02:52 | 0:02:54 | |
I want to stay in this competition until the final. | 0:02:56 | 0:02:59 | |
I have to be unique. | 0:02:59 | 0:03:01 | |
I'm going to cook Thai food. | 0:03:01 | 0:03:03 | |
Very authentic. | 0:03:03 | 0:03:05 | |
If you love Thai food, you will love me. | 0:03:05 | 0:03:07 | |
Nawamin, what is comfort food? | 0:03:09 | 0:03:11 | |
So comfort food's like when you have like a bad day | 0:03:11 | 0:03:15 | |
and you come back home, you want a bowl of something | 0:03:15 | 0:03:18 | |
and sit on a sofa and eat it. | 0:03:18 | 0:03:21 | |
So I'm going to make you pad thai. | 0:03:21 | 0:03:23 | |
Delicious Thai stir-fry noodle. | 0:03:23 | 0:03:25 | |
We make pad thai sauce from tamarind, palm sugar | 0:03:25 | 0:03:29 | |
and fish sauce, and then we add prawn, tofu and things, and hoy tod. | 0:03:29 | 0:03:34 | |
-What's hoy toy? -Hoy tod. | 0:03:34 | 0:03:37 | |
-High toy? -Hoy tod. | 0:03:37 | 0:03:39 | |
Hoy tod! | 0:03:39 | 0:03:40 | |
That's perfect! Impressive. | 0:03:40 | 0:03:42 | |
High-five. Yeah. | 0:03:42 | 0:03:43 | |
Hoy tod is crispy mussel pancake, | 0:03:43 | 0:03:46 | |
but I have a little surprise for you. | 0:03:46 | 0:03:48 | |
So I'm wearing this butterfly shirt for some reasons. | 0:03:48 | 0:03:52 | |
I'm intrigued. | 0:03:52 | 0:03:54 | |
Pad thai, classic street food. | 0:03:56 | 0:03:58 | |
Rice noodles have to be soft and slippery and not falling apart. | 0:03:58 | 0:04:02 | |
So, this is your butterfly surprise? | 0:04:02 | 0:04:04 | |
Yes. | 0:04:04 | 0:04:06 | |
Nawamin's talking about presenting his dish in a very unusual style. | 0:04:06 | 0:04:09 | |
A butterfly in a pad thai? | 0:04:09 | 0:04:11 | |
Who knows! | 0:04:12 | 0:04:14 | |
I like Simon - he impresses me. | 0:04:17 | 0:04:19 | |
He's got real cookery technique and a point of difference. | 0:04:19 | 0:04:22 | |
Steak tartare with Asian flavours - that was clever. | 0:04:22 | 0:04:27 | |
This competition definitely grabs hold of you. | 0:04:27 | 0:04:29 | |
It really sort of becomes part of you quite early on. | 0:04:29 | 0:04:32 | |
It's only the third time in the kitchen, but it's what | 0:04:32 | 0:04:34 | |
you think about, it's what you dream about, | 0:04:34 | 0:04:37 | |
so it really is pretty all-encompassing. | 0:04:37 | 0:04:39 | |
What is comfort food? | 0:04:41 | 0:04:43 | |
Just something... I think Sunday afternoons, | 0:04:43 | 0:04:45 | |
you've had a big weekend of any type. | 0:04:45 | 0:04:48 | |
Exactly. | 0:04:48 | 0:04:49 | |
Just something that's really hearty and comforting, | 0:04:49 | 0:04:52 | |
-gives you a bit of a hug. -What's your comfort dish? | 0:04:52 | 0:04:55 | |
My comfort dish is a chicken, bacon, mushroom and leek pie | 0:04:55 | 0:04:58 | |
with a cheddar and thyme pastry, | 0:04:58 | 0:05:00 | |
some pomme puree, which is basically just fancy mash, | 0:05:00 | 0:05:03 | |
and some caramelised Brussels sprouts. | 0:05:03 | 0:05:06 | |
Why are you serving sprouts? | 0:05:06 | 0:05:08 | |
I think they're massively underrated. | 0:05:08 | 0:05:10 | |
I love sprouts. So what I'm going to do is use bacon fat to caramelise | 0:05:10 | 0:05:13 | |
the sprouts to get a nice char on them. | 0:05:13 | 0:05:15 | |
I've turned a lot of sprout haters into sprout lovers, | 0:05:15 | 0:05:18 | |
so I want to maybe try and create a few more. | 0:05:18 | 0:05:20 | |
Simon's our technical cook and today is lots and lots of technique. | 0:05:22 | 0:05:26 | |
He's got lots of elements to get absolutely right. | 0:05:26 | 0:05:28 | |
Got to get his pastry right, got to get his filling right, | 0:05:28 | 0:05:30 | |
got to get the sauce of the filling right, and then he's got to put it | 0:05:30 | 0:05:33 | |
all together and make sure it's baked in time. | 0:05:33 | 0:05:35 | |
On top of that, mashed potato and gravy. | 0:05:35 | 0:05:37 | |
Hopefully he won't have time to do the sprouts. | 0:05:37 | 0:05:40 | |
It's all smelling great, guys. | 0:05:41 | 0:05:44 | |
30 minutes gone, one hour left. | 0:05:44 | 0:05:47 | |
I'm really hoping that Moonira's comfort food | 0:05:50 | 0:05:53 | |
is very similar to the food she's already given us - | 0:05:53 | 0:05:56 | |
very exciting and spicy. | 0:05:56 | 0:05:57 | |
I'm coping with the pressure OK. | 0:05:59 | 0:06:01 | |
It's tough and I felt it in the last round, | 0:06:01 | 0:06:03 | |
and I think I am going to feel it today as well. | 0:06:03 | 0:06:06 | |
But I'm a pharmacist - my job is to work under pressure. | 0:06:06 | 0:06:10 | |
So I'm hoping that will help me carry on. | 0:06:10 | 0:06:13 | |
Moonira, this is comfort food, but you look anything | 0:06:16 | 0:06:19 | |
-but comfortable right now. -I think I've got a lot to do in the time. | 0:06:19 | 0:06:22 | |
So what's comfort food for you today? | 0:06:22 | 0:06:24 | |
Right, for me, comfort food is something called haleem, | 0:06:24 | 0:06:28 | |
which is a spicy barley and lentil broth with lamb inside, | 0:06:28 | 0:06:33 | |
served inside a cob, a bread. | 0:06:33 | 0:06:35 | |
Alongside, I'm going to serve you some stuffed chillies | 0:06:35 | 0:06:38 | |
and I'm going to dip them in batter and deep-fry them. | 0:06:38 | 0:06:42 | |
Anything fried is always comfort. | 0:06:42 | 0:06:44 | |
Why have you given yourself a lot to do? | 0:06:44 | 0:06:47 | |
Because giving you just a bowl of soup wasn't enough. | 0:06:47 | 0:06:49 | |
I think Moonira has given herself a huge amount of work to do. | 0:06:53 | 0:06:56 | |
If she pulls it off, I'm going to be really pleased. | 0:06:56 | 0:06:59 | |
Stew and bread. | 0:06:59 | 0:07:01 | |
Who doesn't love that? | 0:07:01 | 0:07:03 | |
David's food is adventurous. | 0:07:04 | 0:07:07 | |
We've had meatballs with chermoula, | 0:07:07 | 0:07:09 | |
we've had a smoked chicken and beetroot sorbet. | 0:07:09 | 0:07:12 | |
I don't know what David's comfort food's going to be, | 0:07:12 | 0:07:14 | |
but I'll tell you what - it's not going to be the norm | 0:07:14 | 0:07:16 | |
and it's going to be thought-provoking. | 0:07:16 | 0:07:18 | |
You can guarantee that. | 0:07:18 | 0:07:20 | |
David, funny enough, I don't see you as a comfort-food sort of cook. | 0:07:22 | 0:07:26 | |
-Are you? -Yeah, everyone has their own comforts, don't they? | 0:07:26 | 0:07:29 | |
Steak and chips is probably my comfort. | 0:07:29 | 0:07:31 | |
-What are you making? -I'm just doing pork cheeks sat in a bed | 0:07:31 | 0:07:34 | |
of caramelised cauliflower puree with blue cheese croquettes | 0:07:34 | 0:07:37 | |
and a stuffed Savoy cabbage. | 0:07:37 | 0:07:39 | |
Why aren't we getting steak and chips? | 0:07:39 | 0:07:40 | |
I know there's a lot of comfort food dishes. | 0:07:40 | 0:07:42 | |
I just thought this was a bit more interesting than steak and chips. | 0:07:42 | 0:07:45 | |
I just hope that I've paid attention enough to the brief and it tastes | 0:07:49 | 0:07:53 | |
good enough, they can't really knock you down for sticking | 0:07:53 | 0:07:56 | |
to the brief and making a good plate of food. | 0:07:56 | 0:07:58 | |
Braised cheeks of pork, Iberico pork, | 0:08:01 | 0:08:03 | |
soft as you like. Serve that with lots of gravy, | 0:08:03 | 0:08:06 | |
a puree made from cauliflower - it sounds more like a restaurant dish. | 0:08:06 | 0:08:11 | |
I hope it's not too complicated for Grace's brief. | 0:08:11 | 0:08:14 | |
You've got 40 minutes left. | 0:08:15 | 0:08:18 | |
40 minutes. | 0:08:18 | 0:08:19 | |
Nick's truly ambitious. | 0:08:21 | 0:08:22 | |
We saw that in the first round with his lemon meringue pie. | 0:08:22 | 0:08:25 | |
He's got the attitude. | 0:08:25 | 0:08:27 | |
The fact is, he's got to give himself enough time to finish | 0:08:27 | 0:08:30 | |
the dishes so they are smart and they are complete. | 0:08:30 | 0:08:33 | |
Nick, what is it about comfort food? | 0:08:36 | 0:08:38 | |
I think it's about happy memories from childhood, | 0:08:38 | 0:08:40 | |
things that, you know, you ate with your family and your loved ones. | 0:08:40 | 0:08:43 | |
Obviously Mum's cooking's normally your ultimate comfort food. | 0:08:43 | 0:08:46 | |
What's your comfort dish? | 0:08:46 | 0:08:48 | |
Today, I'm doing a duck, wild mushroom, roasted butternut squash, | 0:08:48 | 0:08:52 | |
toasted walnut and spinach lasagne, with an egg-yolk ravioli on the top. | 0:08:52 | 0:08:58 | |
Why would you stick one pasta dish on top of another? | 0:08:58 | 0:09:01 | |
Because the egg yolk, I think, just evokes comfort | 0:09:01 | 0:09:03 | |
when it's running down the side of the dish. | 0:09:03 | 0:09:05 | |
It adds luxury and a richness to it. | 0:09:05 | 0:09:07 | |
It's already quite a rich dish, I'll be honest, | 0:09:07 | 0:09:09 | |
but who doesn't want a rich dish? That's my understanding of comfort. | 0:09:09 | 0:09:13 | |
Growing up, we always ate dinner at the table as a family, | 0:09:16 | 0:09:19 | |
and one of my favourite meals from my mum was her traditional lasagne. | 0:09:19 | 0:09:23 | |
But obviously this is MasterChef, so I've had to tweak it and try | 0:09:23 | 0:09:26 | |
and elevate it to MasterChef sort of levels, | 0:09:26 | 0:09:28 | |
and hopefully I've managed to do that. | 0:09:28 | 0:09:30 | |
Nick's comfort food is lasagne. | 0:09:31 | 0:09:33 | |
I hope it's not too complicated, | 0:09:33 | 0:09:36 | |
because what we all love about lasagne is the meat sauce, | 0:09:36 | 0:09:39 | |
the white sauce, the cheesy bits, the crispy corners - | 0:09:39 | 0:09:42 | |
that what it's all about. | 0:09:42 | 0:09:43 | |
I think Sesi is a class act. | 0:09:46 | 0:09:49 | |
Her food is clean, it's crisp and it has lots of flavours. | 0:09:49 | 0:09:53 | |
I think the standard of the quarterfinals is definitely higher. | 0:09:55 | 0:09:58 | |
You have to keep asking yourself - | 0:09:59 | 0:10:01 | |
am I doing enough for the time allocated? | 0:10:01 | 0:10:03 | |
The last thing you'd want to be at this stage is safe or complacent. | 0:10:03 | 0:10:06 | |
I'm making a roast chicken with some oven-roasted vegetables, | 0:10:10 | 0:10:15 | |
a honey-whisky gravy, mashed potato | 0:10:15 | 0:10:18 | |
and a bacon-and-potato crumb. | 0:10:18 | 0:10:20 | |
So why this dish? | 0:10:20 | 0:10:22 | |
I'm trying to marry together the feeling | 0:10:22 | 0:10:24 | |
I get from both my Nigerian and my British influences. | 0:10:24 | 0:10:28 | |
In Nigeria, chicken is a real celebration dish for us. | 0:10:28 | 0:10:31 | |
And from the British side, some of my best memories are eating | 0:10:31 | 0:10:34 | |
a huge bowl of mash with my husband, | 0:10:34 | 0:10:37 | |
because it's comforting to have that with a bit of gravy on the side, | 0:10:37 | 0:10:40 | |
and it makes you feel warm and we have a laugh together. | 0:10:40 | 0:10:43 | |
We know that Sesi can cook a roast chicken with mashed potato | 0:10:46 | 0:10:49 | |
and carrots and gravy because she did it in the first round. | 0:10:49 | 0:10:53 | |
I hope this has a point of difference. | 0:10:53 | 0:10:55 | |
Guys, you've got just 12 minutes left. | 0:10:57 | 0:10:59 | |
Six cooks, one dozen minutes. | 0:10:59 | 0:11:01 | |
I'm really pushed for time at the moment, so I just need to crack on. | 0:11:07 | 0:11:11 | |
Listen, this is the quarterfinal and you have just five minutes. | 0:11:11 | 0:11:15 | |
Guys, you've got 60 seconds. | 0:11:22 | 0:11:23 | |
Ah! Stay! | 0:11:27 | 0:11:29 | |
Stop! | 0:11:37 | 0:11:38 | |
That's amazing. | 0:11:47 | 0:11:48 | |
-Beautiful! -Thank you! | 0:11:48 | 0:11:50 | |
-Oh, wow! Lasagne. -It looks such a mess. | 0:11:50 | 0:11:52 | |
No, it looks very rustic. | 0:11:52 | 0:11:54 | |
-It looks so decadent. -Just like, mmm! | 0:11:54 | 0:11:56 | |
Now I'd like to introduce you to the person | 0:11:58 | 0:12:02 | |
that set this challenge in the first place. | 0:12:02 | 0:12:05 | |
Ladies and gentlemen - writer, food expert, critic Grace Dent. | 0:12:05 | 0:12:11 | |
You cut a very formidable figure. | 0:12:20 | 0:12:22 | |
I've had a lot of practice. | 0:12:22 | 0:12:24 | |
Simon, up you come. | 0:12:27 | 0:12:29 | |
Stay-at-home dad Simon has made a chicken, bacon, | 0:12:35 | 0:12:39 | |
mushroom and leek pie with a cheddar and thyme pastry, | 0:12:39 | 0:12:44 | |
potato puree and caramelised Brussels sprouts, | 0:12:44 | 0:12:48 | |
served with a chicken sauce. | 0:12:48 | 0:12:50 | |
I didn't expect to like something as much as that so early on. | 0:13:01 | 0:13:07 | |
I love the look of this and, perhaps unusually, | 0:13:07 | 0:13:10 | |
the thing that's making me very happy are the Brussels sprouts. | 0:13:10 | 0:13:13 | |
I love that there's colour in them. | 0:13:13 | 0:13:15 | |
I could eat all of those and go back for more. | 0:13:15 | 0:13:17 | |
Comfort food is supposed to give it that "aw" factor. | 0:13:20 | 0:13:23 | |
That's what it's supposed to be. | 0:13:23 | 0:13:25 | |
I mean, buttery pastry with a slight tang of cheddar. | 0:13:25 | 0:13:27 | |
Your sauce is rich and it's slightly fruity, | 0:13:27 | 0:13:31 | |
and your innards of your pie are all soft and delicious as well. | 0:13:31 | 0:13:35 | |
You couldn't want for much more. | 0:13:35 | 0:13:37 | |
Perhaps less Brussels sprouts. | 0:13:37 | 0:13:39 | |
I think it's a great dish. | 0:13:41 | 0:13:43 | |
I like the cheesiness of your pastry, | 0:13:43 | 0:13:45 | |
I think your filling is great and I love the mashed potato. | 0:13:45 | 0:13:49 | |
Simon, thank you very much for the pie. | 0:13:49 | 0:13:51 | |
-You can keep the sprouts. -Thanks, John. Thanks, everyone. | 0:13:51 | 0:13:55 | |
Wow! That was just unbelievable. | 0:13:55 | 0:13:59 | |
Did not expect that. | 0:13:59 | 0:14:01 | |
I hoped they would like it - I didn't think they would love it. | 0:14:01 | 0:14:04 | |
I can die a happy man now. I'm just like... | 0:14:06 | 0:14:09 | |
Oh, wow. | 0:14:09 | 0:14:10 | |
Doctor Nawamin has made pad thai - | 0:14:14 | 0:14:18 | |
stir-fried noodles in a tamarind-based sauce, | 0:14:18 | 0:14:21 | |
with prawns, tofu, | 0:14:21 | 0:14:25 | |
beansprouts and peanuts, | 0:14:25 | 0:14:27 | |
and hoy tod mussel pancakes, served with chilli sauce. | 0:14:27 | 0:14:31 | |
I love that it has fancy flares to it, | 0:14:33 | 0:14:36 | |
because it has to be something that would make me keep going back... | 0:14:36 | 0:14:39 | |
-Exactly. -..to a restaurant time and time again. | 0:14:39 | 0:14:41 | |
This has hits to it and it has misses to it. | 0:14:50 | 0:14:53 | |
I loved your mussel butterflies - | 0:14:53 | 0:14:57 | |
I could eat an entire tray of those if they were served | 0:14:57 | 0:14:59 | |
to me at a party. | 0:14:59 | 0:15:00 | |
And I love the sauce. | 0:15:00 | 0:15:02 | |
The noodles, for me, were where it fell down. | 0:15:02 | 0:15:05 | |
I thought they were a little bit dry. | 0:15:05 | 0:15:07 | |
I like those crispy pancakes with the sweet chilli sauce. | 0:15:09 | 0:15:13 | |
I like that, and then when you get down on those mussels, | 0:15:13 | 0:15:15 | |
you get a little bit of salt as well. I like that. | 0:15:15 | 0:15:18 | |
I find the noodles too dry. | 0:15:18 | 0:15:20 | |
I get a little bit of sour tamarind and I get some saltiness, | 0:15:20 | 0:15:23 | |
but it's missing a zing. | 0:15:23 | 0:15:24 | |
I really like the way you cooked the prawns, because they're lovely | 0:15:26 | 0:15:29 | |
and crunchy still. | 0:15:29 | 0:15:30 | |
I'd like those noodles to be a little bit more unctuous, | 0:15:30 | 0:15:34 | |
-but I like the flavours. -Thank you. | 0:15:34 | 0:15:35 | |
I'm pretty happy with the dish and they loved my mussel pancakes. | 0:15:38 | 0:15:42 | |
Youth worker Nick has created a duck, wild mushroom, | 0:15:47 | 0:15:52 | |
butternut squash, spinach and red onion marmalade lasagne, | 0:15:52 | 0:15:56 | |
with crispy sage leaves, | 0:15:56 | 0:15:58 | |
girolles and toasted walnuts, | 0:15:58 | 0:16:01 | |
topped with an egg-yolk ravioli. | 0:16:01 | 0:16:04 | |
It's a very strange plate of food to look at | 0:16:14 | 0:16:17 | |
and to work your way through. | 0:16:17 | 0:16:18 | |
However, there's some lovely things happening. | 0:16:18 | 0:16:21 | |
You know, your butternut squash is lovely. | 0:16:21 | 0:16:24 | |
By no means is this a lasagne, but it is lovely pasta. | 0:16:24 | 0:16:28 | |
If this was sitting in my fridge going cold, I would probably | 0:16:28 | 0:16:33 | |
eat this by myself with a fork. | 0:16:33 | 0:16:35 | |
Perhaps wearing tracksuit bottoms, but that's our secret. | 0:16:35 | 0:16:39 | |
It's flavoured well. I like sage, I like the truffle, | 0:16:41 | 0:16:44 | |
I like the woodland mushrooms. | 0:16:44 | 0:16:46 | |
But underneath there's the onion, there's egg running out | 0:16:46 | 0:16:48 | |
of my pasta, toasted walnuts, got duck skin, I've got duck. | 0:16:48 | 0:16:52 | |
Look, I appreciate your efforts, I appreciate your inspiration, | 0:16:52 | 0:16:55 | |
but this is really confused. | 0:16:55 | 0:16:57 | |
OK. | 0:16:57 | 0:16:59 | |
You most certainly have skill, | 0:16:59 | 0:17:02 | |
because an egg-yolk ravioli is one of the toughest pastas to make | 0:17:02 | 0:17:06 | |
and yours is perfect. But all of these things together | 0:17:06 | 0:17:09 | |
are far too much for me, and the biggest and most overpowering | 0:17:09 | 0:17:14 | |
is almost jam-like sweetened red onions. | 0:17:14 | 0:17:17 | |
I mean, you've chucked far too many flavours at that. | 0:17:17 | 0:17:19 | |
It was a bit of a mixed bag. | 0:17:23 | 0:17:25 | |
I'm chuffed that I got every single element of my dish up on time, just. | 0:17:25 | 0:17:29 | |
But far too many ingredients. | 0:17:29 | 0:17:31 | |
Trainee paediatric surgeon Sesi has cooked pan-roasted chicken breast | 0:17:33 | 0:17:38 | |
with mashed potatoes, baby mushrooms and carrots, | 0:17:38 | 0:17:43 | |
a bacon and potato crumb | 0:17:43 | 0:17:45 | |
and micro herbs, served with a honey and whisky gravy. | 0:17:45 | 0:17:49 | |
Sesi, it's very similar to your first-round dish. | 0:17:49 | 0:17:52 | |
I would eat Sunday lunch at your house. | 0:18:01 | 0:18:03 | |
I don't know if I'm invited - I'm inviting myself. | 0:18:03 | 0:18:05 | |
I love the chicken, I love the sauce. | 0:18:05 | 0:18:08 | |
The mushrooms and the cress are puzzling, | 0:18:08 | 0:18:11 | |
but I just ate my way around them. | 0:18:11 | 0:18:13 | |
I'm really happy with the way you cooked your chicken | 0:18:16 | 0:18:18 | |
and I love that sauce. | 0:18:18 | 0:18:20 | |
I would like more mashed potato. | 0:18:20 | 0:18:22 | |
If you love mashed potato - and I love it - | 0:18:22 | 0:18:25 | |
I'd like the chicken sitting on a mound of mashed potato. | 0:18:25 | 0:18:29 | |
I think there's good bits to this, Sesi, I really do. | 0:18:32 | 0:18:35 | |
My concern is it's really, really similar to the first dish | 0:18:35 | 0:18:38 | |
that we ever saw you cook. | 0:18:38 | 0:18:40 | |
In fact, almost identical. | 0:18:40 | 0:18:42 | |
I'm feeling a bit disappointed because I was quite hoping to | 0:18:46 | 0:18:51 | |
show them something that showed some diversity and some skill, | 0:18:51 | 0:18:54 | |
but I've ended up cooking almost exactly the same dish | 0:18:54 | 0:18:57 | |
that I made in the beginning, which I'm absolutely kicking myself about. | 0:18:57 | 0:19:02 | |
Pharmacist Moonira is serving haleem - | 0:19:06 | 0:19:10 | |
a lamb and barley broth in a freshly baked bread bowl, | 0:19:10 | 0:19:14 | |
with battered Anaheim chillies stuffed with spiced potato, | 0:19:14 | 0:19:18 | |
and served with cucumberita, | 0:19:18 | 0:19:20 | |
pickled onions and cucumber, | 0:19:20 | 0:19:23 | |
and a lime water drink. | 0:19:23 | 0:19:25 | |
It looks like a banquet fit for an emperor. | 0:19:26 | 0:19:29 | |
Wow! You did this in 90 minutes. | 0:19:31 | 0:19:33 | |
You work quickly. | 0:19:33 | 0:19:35 | |
That is a pearl barley lamb, | 0:19:45 | 0:19:48 | |
almost Scottish stew, that's, like, gone OTT | 0:19:48 | 0:19:52 | |
with the spice of a mulligatawny. | 0:19:52 | 0:19:54 | |
Absolutely stunning. | 0:19:54 | 0:19:55 | |
These, that look like whole fried bananas, are delicious! | 0:19:55 | 0:20:00 | |
You've put spiced mashed potato inside a chilli, | 0:20:00 | 0:20:04 | |
-battered it and deep-fried it. -Yes. -Amazed. | 0:20:04 | 0:20:07 | |
I've eaten haleem before in a place in central London. | 0:20:09 | 0:20:13 | |
The chef will kill me, but I think I like this one better. | 0:20:13 | 0:20:17 | |
Aw, thank you. | 0:20:17 | 0:20:18 | |
I think this is just fantastic. | 0:20:19 | 0:20:21 | |
I love the fact that that lamb broth tastes almost like | 0:20:21 | 0:20:25 | |
a lamb and barley stew, but then it's being curried. | 0:20:25 | 0:20:28 | |
The fact you made bread, good on you. | 0:20:28 | 0:20:30 | |
You know what? I would be really happy with that all on my lap | 0:20:30 | 0:20:34 | |
watching the telly on a Friday night, in my shorts. | 0:20:34 | 0:20:36 | |
Well done! | 0:20:42 | 0:20:44 | |
-Well done! -Thank you. -You've done so good. -Thank you. | 0:20:44 | 0:20:47 | |
I've got a lovely smile. | 0:20:48 | 0:20:50 | |
My cheekbones are hurting now, I'm smiling so much. | 0:20:50 | 0:20:52 | |
No, I'm really, really pleased. | 0:20:52 | 0:20:54 | |
Pilot David has cooked Iberico pork cheeks | 0:20:57 | 0:21:01 | |
in a Marsala sauce on cauliflower puree, | 0:21:01 | 0:21:05 | |
with a cabbage leaf stuffed with apricots and pine nuts, | 0:21:05 | 0:21:09 | |
and a blue cheese and potato croquette. | 0:21:09 | 0:21:12 | |
I love the colour that you got in the marinade on here and the sauce. | 0:21:22 | 0:21:27 | |
It looks inviting. I think tasting it, it lacks something. | 0:21:27 | 0:21:30 | |
I think I wanted it either to be sweeter or something. | 0:21:30 | 0:21:33 | |
It needed a bang and there was nothing there | 0:21:33 | 0:21:35 | |
that really grabbed me. | 0:21:35 | 0:21:36 | |
I liked what you'd stuffed the cabbage with. | 0:21:36 | 0:21:39 | |
It's beautifully seasoned. | 0:21:39 | 0:21:41 | |
This isn't personal - I think that the whole of the restaurant world | 0:21:41 | 0:21:45 | |
needs to apologise for cauliflower puree. | 0:21:45 | 0:21:48 | |
However, I can see that you can cook, | 0:21:48 | 0:21:50 | |
and this is something that I suspect you really like | 0:21:50 | 0:21:54 | |
and you have just hit on ingredients that I really don't. | 0:21:54 | 0:21:57 | |
Pork cheeks, stewed down like that, | 0:22:00 | 0:22:02 | |
soft and wonderful with mashed potato, | 0:22:02 | 0:22:05 | |
I'd be very, very happy. | 0:22:05 | 0:22:06 | |
I admire the fact that you're pushing the boat out, | 0:22:06 | 0:22:09 | |
I really do. | 0:22:09 | 0:22:10 | |
But when you start to play with sweet apricots, | 0:22:10 | 0:22:14 | |
salty, strong blue cheese, | 0:22:14 | 0:22:16 | |
smoky, almost burnt cauliflower alongside sweet wine, | 0:22:16 | 0:22:20 | |
with a pork cheek and cabbage, it becomes dangerous. | 0:22:20 | 0:22:23 | |
I love the sweetness of the apricots with the blue cheese. | 0:22:26 | 0:22:30 | |
It tastes to me like a cheese board with some fruit in it. | 0:22:30 | 0:22:33 | |
I like the almost bitterness and maltiness that you've got from | 0:22:33 | 0:22:36 | |
your cauliflower, and your pig cheeks are well cooked. | 0:22:36 | 0:22:39 | |
But I'm the only one here who likes it. | 0:22:39 | 0:22:41 | |
In the previous round, you completely divided | 0:22:41 | 0:22:44 | |
the guest judges and us. | 0:22:44 | 0:22:47 | |
If you can ally your technical ability to food | 0:22:47 | 0:22:50 | |
that everybody says, "Cor, that is fantastic," | 0:22:50 | 0:22:53 | |
you're a MasterChef champion. | 0:22:53 | 0:22:55 | |
If you can't, you're always going to be flirting with danger. | 0:22:55 | 0:22:59 | |
I think, in two days in a row, I've completely split the judges | 0:23:04 | 0:23:07 | |
down the middle. | 0:23:07 | 0:23:08 | |
So, I don't know, maybe I'm doing something right and people are just | 0:23:08 | 0:23:12 | |
catching up or maybe I'm just wrong. | 0:23:12 | 0:23:14 | |
Well done. You know what comes next. | 0:23:16 | 0:23:18 | |
You go and sit and wait and bite your nails, and we talk about you. | 0:23:18 | 0:23:21 | |
Off you go. | 0:23:21 | 0:23:22 | |
Thank you, lovely to see you. | 0:23:29 | 0:23:30 | |
-Thanks for having me. -Real pleasure, thank you, Grace. | 0:23:30 | 0:23:33 | |
-See you out and about. Bye. -See you, guys. | 0:23:33 | 0:23:35 | |
I think today we have got a couple of cooks in here | 0:23:41 | 0:23:44 | |
who were bang on the money. | 0:23:44 | 0:23:46 | |
Let's talk about Simon, | 0:23:46 | 0:23:49 | |
because Simon's dish was the dish of the day. | 0:23:49 | 0:23:51 | |
Simple elegance, and then when you eat it, | 0:23:51 | 0:23:54 | |
it just takes you to such a fantastic place, | 0:23:54 | 0:23:56 | |
and that's the sort of stuff we want. | 0:23:56 | 0:23:58 | |
Simon understood the brief, he loved the brief, | 0:23:58 | 0:24:01 | |
and he is going straight through to knockout week because of it. | 0:24:01 | 0:24:04 | |
For me, the outstanding dish was Moonira. | 0:24:04 | 0:24:08 | |
I wouldn't have thought it was humanely possible | 0:24:08 | 0:24:10 | |
to get that many things done in an hour and a half. | 0:24:10 | 0:24:13 | |
What a star. | 0:24:13 | 0:24:15 | |
I think Moonira did a fantastic job, and I think we both agree, | 0:24:15 | 0:24:18 | |
she's going straight through to the next round. | 0:24:18 | 0:24:20 | |
Nick achieved lots and lots. | 0:24:20 | 0:24:22 | |
He did mushrooms and onion jam, he made ravioli with an egg yolk in it, | 0:24:22 | 0:24:26 | |
all sorts of things, and then he put them all together in the name | 0:24:26 | 0:24:29 | |
of lasagne, and that is a real shame. | 0:24:29 | 0:24:31 | |
-He got that wrong today. -Yes. -Badly wrong. | 0:24:31 | 0:24:34 | |
Sesi said that she loves bowls of mashed potato and gravy. | 0:24:34 | 0:24:37 | |
Where's all the mashed potato? | 0:24:37 | 0:24:39 | |
It's virtually the same as the dish she's done before. | 0:24:39 | 0:24:43 | |
Now, what is that? A lack of ambition? | 0:24:43 | 0:24:45 | |
No progress at all? | 0:24:46 | 0:24:48 | |
John, we're going through to knockout week. | 0:24:48 | 0:24:51 | |
David has got ambition. | 0:24:51 | 0:24:53 | |
Look, you know that I liked his combination of apricots, | 0:24:53 | 0:24:57 | |
blue cheese and cauliflower, but I also have to admit | 0:24:57 | 0:25:01 | |
I was the only one who did. | 0:25:01 | 0:25:03 | |
I admire the amount of work he puts into his dishes. | 0:25:03 | 0:25:06 | |
There is some promise, but he is wacky with flavours, Gregg. | 0:25:06 | 0:25:09 | |
Nawamin, he's got some great ideas, some real flamboyance. | 0:25:09 | 0:25:13 | |
I loved his pancakes with the mussels in the shape of a butterfly. | 0:25:13 | 0:25:16 | |
The noodles, I don't think he quite delivered the Thai street food | 0:25:16 | 0:25:20 | |
-that he promised. -No, I think you're right. | 0:25:20 | 0:25:22 | |
I think the noodles themselves need to be wetter, | 0:25:22 | 0:25:25 | |
but what we did have was lots of process going on. | 0:25:25 | 0:25:29 | |
There is a sense of ambition about him. | 0:25:29 | 0:25:31 | |
I hope I have done enough to stay in the competition | 0:25:33 | 0:25:37 | |
but, you know, like, it can go either way. | 0:25:37 | 0:25:40 | |
I'd feel disappointed in myself if I went home today, | 0:25:40 | 0:25:43 | |
because I feel like I could have pushed the boat more | 0:25:43 | 0:25:45 | |
and really put more heart and soul into it. | 0:25:45 | 0:25:49 | |
I really want to continue in this competition | 0:25:49 | 0:25:51 | |
and see how far I can push myself to improve. | 0:25:51 | 0:25:54 | |
Only time will tell. | 0:25:54 | 0:25:55 | |
I'll be really disappointed to go home, but I've given | 0:25:56 | 0:25:59 | |
it everything, so, you know, hopefully I'll get that next chance | 0:25:59 | 0:26:04 | |
and get back, prove them all wrong. | 0:26:04 | 0:26:06 | |
We've decided that four of you are going through knockout week, | 0:26:15 | 0:26:19 | |
which means that two of you will be leaving the competition. | 0:26:19 | 0:26:22 | |
There's two people today that truly impressed not just Gregg and I | 0:26:26 | 0:26:30 | |
but also Grace. | 0:26:30 | 0:26:31 | |
Moonira... | 0:26:33 | 0:26:35 | |
..Simon, congratulations, you're going through to knockout week. | 0:26:35 | 0:26:40 | |
Fantastic food, both of you. | 0:26:40 | 0:26:41 | |
David... | 0:26:44 | 0:26:45 | |
..Sesi, Nick... | 0:26:46 | 0:26:48 | |
..and Nawamin... | 0:26:49 | 0:26:50 | |
..we have two more places to give. | 0:26:52 | 0:26:54 | |
David... | 0:27:00 | 0:27:01 | |
..Nawamin... | 0:27:03 | 0:27:04 | |
..you're both going through to knockout week. | 0:27:06 | 0:27:08 | |
Nick, Sesi, I'm so very sorry. Thanks a lot. | 0:27:12 | 0:27:15 | |
I think, for me, the competition, | 0:27:18 | 0:27:20 | |
you completely underestimate how much pressure there is. | 0:27:20 | 0:27:23 | |
But it was a great experience and I've loved every second of it, | 0:27:23 | 0:27:26 | |
so no regrets. | 0:27:26 | 0:27:27 | |
When I made the dish I did, I knew I hadn't pushed myself enough, | 0:27:29 | 0:27:34 | |
so even though I would like to continue in the competition, | 0:27:34 | 0:27:37 | |
I'm still proud, and I feel at peace with it all. | 0:27:37 | 0:27:40 | |
I did do a lot of work in the 90 minutes, and yeah, that's me - | 0:27:47 | 0:27:51 | |
I'm a little whirlwind! | 0:27:51 | 0:27:52 | |
I'm feeling ecstatic at the minute. | 0:27:54 | 0:27:55 | |
Going forward, I think I've probably just got to rein it in a little bit. | 0:27:55 | 0:27:58 | |
I've just got to keep getting better. | 0:27:58 | 0:28:00 | |
That was good for today. It hit the brief, | 0:28:00 | 0:28:02 | |
but the brief will be very different next time. | 0:28:02 | 0:28:04 | |
I'm just so happy. | 0:28:04 | 0:28:05 | |
Luckily, my butterfly crispy pancake | 0:28:05 | 0:28:09 | |
brought me to the next round, so thank you, butterflies. | 0:28:09 | 0:28:12 | |
Next week, seven new cooks battle it out for a place in the quarterfinal. | 0:28:17 | 0:28:23 | |
Blimey, it's a big 'un. | 0:28:25 | 0:28:26 | |
-Has it set? -Yes! | 0:28:28 | 0:28:29 | |
You've got to get these starters out, mate. They're waiting for you. | 0:28:32 | 0:28:37 | |
That's probably the best fig tart I've ever had. | 0:28:37 | 0:28:39 | |
That is absolutely superb. | 0:28:39 | 0:28:41 |