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'24 amateurs have fought to earn a MasterChef apron. | 0:00:03 | 0:00:09 | |
'The best 12 have now made it through. | 0:00:10 | 0:00:12 | |
'Tonight they face each other for the first time.' | 0:00:15 | 0:00:19 | |
Are we ready for showtime? | 0:00:19 | 0:00:21 | |
'And they will have to cook for their toughest audience yet.' | 0:00:21 | 0:00:26 | |
Disaster! | 0:00:26 | 0:00:27 | |
Are we really going to be able to serve this dessert? | 0:00:27 | 0:00:30 | |
No, I can't give it to you. I'm sorry, I can't give it to you. | 0:00:30 | 0:00:33 | |
12 really talented amateur cooks, | 0:00:49 | 0:00:52 | |
and it's about to be their baptism of fire. | 0:00:52 | 0:00:56 | |
Comes down from thousands of people, thousands, | 0:00:56 | 0:01:00 | |
down to 12. | 0:01:00 | 0:01:01 | |
And I'm one of them. What can you say about that? | 0:01:01 | 0:01:04 | |
It's a lot more real now that, you know | 0:01:04 | 0:01:07 | |
you've got an apron on, | 0:01:07 | 0:01:10 | |
and they don't give those out for free. | 0:01:10 | 0:01:12 | |
Now that I've got a taster of getting to a certain level, | 0:01:14 | 0:01:20 | |
I just need to go all the way, now. | 0:01:20 | 0:01:23 | |
Coming in this morning | 0:01:23 | 0:01:25 | |
was just incredible thinking, "I'm going to work today." | 0:01:25 | 0:01:28 | |
Today, nervous, very excited. | 0:01:31 | 0:01:34 | |
Very proud to have this apron on. | 0:01:34 | 0:01:36 | |
And long may it last. | 0:01:36 | 0:01:38 | |
The competition is hotting up, | 0:01:41 | 0:01:44 | |
I mean, it's do or die here, right now. | 0:01:44 | 0:01:46 | |
Fantastic! | 0:01:46 | 0:01:48 | |
Welcome. | 0:02:09 | 0:02:10 | |
This is the first time we've had you 12 here together, cooking. | 0:02:10 | 0:02:13 | |
And my mate Torode, as you can see, is dressed for business. | 0:02:15 | 0:02:18 | |
Today, we are going to have a proper restaurant service, | 0:02:21 | 0:02:25 | |
with John Torode calling the pass. | 0:02:25 | 0:02:28 | |
I am going to be hosting the dinner. | 0:02:31 | 0:02:34 | |
A dinner for some of the best talent MasterChef has ever produced. | 0:02:37 | 0:02:41 | |
Seven amateur champions, three professional champions. | 0:02:43 | 0:02:46 | |
Your job is to impress them, and they have been in your shoes. | 0:02:48 | 0:02:53 | |
OK. | 0:02:54 | 0:02:56 | |
Time for you to get dressed for business as well. | 0:02:56 | 0:02:59 | |
Go and get your chef's whites on. | 0:02:59 | 0:03:01 | |
I think we're going to have some really extraordinary food. | 0:03:08 | 0:03:11 | |
They've just got to perform. | 0:03:11 | 0:03:14 | |
If they don't, I might lose my rag. | 0:03:14 | 0:03:17 | |
Really excited, but really nervous. I'm wondering | 0:03:19 | 0:03:22 | |
if they're going to have any mercy on us, | 0:03:22 | 0:03:24 | |
because they were once in our shoes. But I doubt it. | 0:03:24 | 0:03:27 | |
I don't think there's any room for messing around. | 0:03:28 | 0:03:31 | |
I mean, they'll be, like, serious. Like, Terminator-serious. | 0:03:31 | 0:03:34 | |
Well, it's a bit different with John at the pass | 0:03:35 | 0:03:37 | |
rather than somebody you've never met. That's... | 0:03:37 | 0:03:40 | |
I think he's going to be scary. | 0:03:40 | 0:03:41 | |
I think it's really exciting. | 0:03:43 | 0:03:45 | |
If this goes well, I should be full up with fantastic food, | 0:03:45 | 0:03:49 | |
and you should be close to a near-death experience. | 0:03:49 | 0:03:51 | |
Thank you very much! | 0:03:51 | 0:03:52 | |
You're full, and I'm about to have a nervous breakdown. | 0:03:52 | 0:03:55 | |
Thanks! | 0:03:57 | 0:04:00 | |
This is it. | 0:04:12 | 0:04:13 | |
You will have one hour and 30 minutes to prepare your dish. | 0:04:13 | 0:04:18 | |
And then once I call the order, | 0:04:18 | 0:04:20 | |
you'll have 30 minutes to get the food onto that pass. | 0:04:20 | 0:04:26 | |
It's got to be on time, and it's got to be impressive. | 0:04:26 | 0:04:30 | |
Because at the end of this, two of you will be leaving us. | 0:04:30 | 0:04:35 | |
Ladies and gentlemen, let's cook. | 0:04:39 | 0:04:41 | |
The 12 contestants were each asked to design a dish | 0:04:53 | 0:04:56 | |
for today's three-course menu. | 0:04:56 | 0:04:59 | |
The four starters are being made by Jonathan, | 0:05:01 | 0:05:04 | |
Jay, | 0:05:04 | 0:05:06 | |
Eamonn and Aki. | 0:05:06 | 0:05:08 | |
Where do you start with Aki?! | 0:05:10 | 0:05:12 | |
She's studying for a PhD in quantum physics, | 0:05:12 | 0:05:15 | |
she can't keep still, she's got so much energy | 0:05:15 | 0:05:18 | |
she bounces around all over the place, but she does beautiful food. | 0:05:18 | 0:05:22 | |
Every single cell in my body is dedicated to MasterChef, right now. | 0:05:24 | 0:05:28 | |
I'm giving it my all. | 0:05:28 | 0:05:30 | |
-Aki, a pile of beautiful lobsters. -Yes. -An expensive-looking dish. | 0:05:34 | 0:05:37 | |
What are you cooking for us? | 0:05:37 | 0:05:38 | |
-I'm doing a Japanese savoury custard with lobster. -Called? | 0:05:38 | 0:05:42 | |
-Chawanmushi. -Chawanmushi. | 0:05:42 | 0:05:44 | |
There's going to be chicken in it, fresh asparagus, | 0:05:44 | 0:05:47 | |
shitake mushrooms, | 0:05:47 | 0:05:48 | |
and it's all going to be concentrated because it's steamed, | 0:05:48 | 0:05:51 | |
and none of the flavour's going to escape. | 0:05:51 | 0:05:53 | |
-You're nervous today, Aki, aren't you? -I am a bit, yes. | 0:05:53 | 0:05:56 | |
I've never cooked for so many people, | 0:05:56 | 0:05:58 | |
so I'm a little bit on edge, yeah, but I'm really excited. | 0:05:58 | 0:06:01 | |
-I can see the excitement, I can see the apprehension. -Yes! | 0:06:01 | 0:06:04 | |
-It sounds delicious. -Thank you. | 0:06:04 | 0:06:07 | |
Eamonn. He is delivering beautiful, big-bowl flavours. | 0:06:15 | 0:06:19 | |
Luxurious food. | 0:06:19 | 0:06:21 | |
To be pursuing a dream in your 40s I think's a wonderful thing. | 0:06:22 | 0:06:27 | |
I think it's a great little lesson for me to teach my kids. | 0:06:28 | 0:06:32 | |
My passion's this, and I wish I'd had this passion when I was 11. | 0:06:32 | 0:06:36 | |
Eamonn, what's your dish? | 0:06:39 | 0:06:41 | |
Oven-baked mackerel with a prosciutto net on the top, | 0:06:41 | 0:06:44 | |
served with oyster cream. | 0:06:44 | 0:06:46 | |
Explain the oyster cream to me. | 0:06:46 | 0:06:47 | |
Shucked oysters, white wine vinegar, some cream, | 0:06:47 | 0:06:50 | |
whizz them up, serve it cold. | 0:06:50 | 0:06:52 | |
-You confident? -Very, yeah. -Are you?! -Yeah. -Good. | 0:06:52 | 0:06:55 | |
Eamonn's mackerel dish, I really like the sound of. | 0:06:58 | 0:07:01 | |
But then he's serving it with cold oyster cream. | 0:07:01 | 0:07:05 | |
I don't know. I think it's dangerous. | 0:07:05 | 0:07:07 | |
I definitely still feel like | 0:07:13 | 0:07:15 | |
I've got something to prove, because I still haven't put up | 0:07:15 | 0:07:19 | |
a perfect dish yet. | 0:07:19 | 0:07:21 | |
The pigeon was good, they really liked that. | 0:07:21 | 0:07:25 | |
But there was, you know, a semi-raw potato on the plate. | 0:07:25 | 0:07:29 | |
Jonathan cannot afford silly mistakes like raw potatoes. | 0:07:30 | 0:07:34 | |
Not today, not with the sort of guests we've got. | 0:07:34 | 0:07:37 | |
-You have a woodland feast, by the looks of it. -Yup. | 0:07:40 | 0:07:43 | |
What are you going to cook for us? | 0:07:43 | 0:07:46 | |
Some mushroom ravioli, which'll have ceps and morels in it, | 0:07:46 | 0:07:50 | |
with a cep puree, and chanterelles around the side. | 0:07:50 | 0:07:55 | |
And what's that for? | 0:07:55 | 0:07:56 | |
It comes with slices of roasted chicken breast, as well. | 0:07:56 | 0:07:59 | |
This is hopefully a match made in heaven. | 0:07:59 | 0:08:01 | |
And which part of your dish is not going to be cooked properly? | 0:08:01 | 0:08:04 | |
I'm really hoping that it's all going to be cooked properly. | 0:08:04 | 0:08:07 | |
-Good luck, Jonathan. -Thanks very much. | 0:08:07 | 0:08:09 | |
Jay runs a security company in Southport. | 0:08:18 | 0:08:20 | |
He does classic cooking | 0:08:20 | 0:08:22 | |
with hardly ever a fault. | 0:08:22 | 0:08:25 | |
MasterChef as an experience... | 0:08:27 | 0:08:30 | |
You know, you go through everything from self-doubt, | 0:08:30 | 0:08:33 | |
to being over the moon the next. | 0:08:33 | 0:08:36 | |
It's a completely surreal thing. | 0:08:36 | 0:08:39 | |
And I never thought you'd go through that many emotions in one day. | 0:08:39 | 0:08:43 | |
Today, you are looking "undecidably" unsettled. | 0:08:53 | 0:08:57 | |
What's happened? | 0:08:57 | 0:08:59 | |
I've never took oysters out their shell. | 0:08:59 | 0:09:01 | |
That's cos it's a scallop. | 0:09:01 | 0:09:03 | |
Sorry, yeah. See what I mean? Nervous. | 0:09:03 | 0:09:06 | |
What is the dish? | 0:09:06 | 0:09:09 | |
It's scallops on parsnip cream puree, | 0:09:09 | 0:09:12 | |
with pistachios and prosciutto on top. | 0:09:12 | 0:09:14 | |
Are you going to be able to hold your nerve | 0:09:14 | 0:09:17 | |
-so that you can get it on the plate, and it does look beautiful? -Yep. | 0:09:17 | 0:09:21 | |
-Be confident, OK? -Yep. I'll, I'll be fine. | 0:09:21 | 0:09:25 | |
-You'll have to be fine. Good luck. -Thank you. Appreciate that. | 0:09:25 | 0:09:28 | |
The contestants all dream of one day joining | 0:09:38 | 0:09:41 | |
the exclusive MasterChef hall of fame. | 0:09:41 | 0:09:44 | |
This elite group will be dining here today. | 0:09:48 | 0:09:51 | |
Since winning last year, Tim Anderson has worked | 0:09:55 | 0:09:59 | |
at Michelin-starred restaurants The Fat Duck and Le Gavroche. | 0:09:59 | 0:10:02 | |
At this point last year I was still really cocky, | 0:10:02 | 0:10:04 | |
so I wasn't feeling the pressure that much. | 0:10:04 | 0:10:07 | |
But looking back on it, | 0:10:07 | 0:10:09 | |
I probably should've felt a bit more nervous than I did. | 0:10:09 | 0:10:12 | |
Mat Follas and new mum Thomasina Miers | 0:10:12 | 0:10:17 | |
are both still running successful restaurants. | 0:10:17 | 0:10:19 | |
It'd be terrifying cooking for this crowd. Really, terrifying. | 0:10:19 | 0:10:23 | |
We've all been through it, though, so I think there is that comradeship. | 0:10:23 | 0:10:27 | |
We're not out to slay them alive. We're willing them to win. | 0:10:27 | 0:10:29 | |
Having worked with Rick Stein, | 0:10:29 | 0:10:31 | |
James Nathan is now setting up a catering business. | 0:10:31 | 0:10:35 | |
Dhruv Baker is on track to open his own restaurant this year. | 0:10:36 | 0:10:41 | |
Very different, very new, for a home cook | 0:10:41 | 0:10:43 | |
to be thrust into virtually a professional environment. It's terrifying. | 0:10:43 | 0:10:47 | |
Steven Wallis and Peter Bayless both continue to work | 0:10:47 | 0:10:51 | |
as private chefs and food writers. | 0:10:51 | 0:10:54 | |
To deliver great food in the MasterChef kitchen, | 0:10:54 | 0:10:56 | |
you have to cook from the heart. | 0:10:56 | 0:10:59 | |
It's an enormous challenge for them, today. | 0:10:59 | 0:11:01 | |
45 minutes gone, guys. | 0:11:11 | 0:11:13 | |
45 minutes gone. | 0:11:13 | 0:11:15 | |
Charlie, Afsaneh, | 0:11:20 | 0:11:23 | |
Tom and Shelina have each created a main course for the menu. | 0:11:23 | 0:11:28 | |
Shelina from London has really impressed us with her Mauritian food | 0:11:31 | 0:11:34 | |
And she's worked really hard to make her dishes look restaurant standard. | 0:11:34 | 0:11:39 | |
I'm confident with this dish, and I think it reflects me as a cook, | 0:11:42 | 0:11:45 | |
because it's got Mauritius in it, all the way through. | 0:11:45 | 0:11:47 | |
I want them just to have a flavour of my island on a plate, | 0:11:49 | 0:11:53 | |
just to see what it's like. | 0:11:53 | 0:11:55 | |
Shelina, you are looking very concentrated and quite focused. | 0:11:56 | 0:12:01 | |
-I am. -Good, I'm pleased. That gives me confidence. | 0:12:01 | 0:12:05 | |
I'm shocked that I'm here, but it's an amazing blessing to be here, | 0:12:05 | 0:12:09 | |
so I need to just make sure I get through. | 0:12:09 | 0:12:11 | |
And your dish today is? | 0:12:11 | 0:12:13 | |
It's kalia lamb, which is a Mauritian spiced lamb, | 0:12:13 | 0:12:16 | |
bringing the spices into my food again, | 0:12:16 | 0:12:18 | |
with a tamarind jus with some broad beans with cumin. | 0:12:18 | 0:12:22 | |
Tom, our plasterer from Bradford, has really surprised me, | 0:12:28 | 0:12:31 | |
cos that fella has got real skill and real creativity. | 0:12:31 | 0:12:36 | |
I'd like to say that MasterChef | 0:12:37 | 0:12:39 | |
hasn't affected relationships around me. | 0:12:39 | 0:12:41 | |
And actually it hasn't cos I don't seem to have any at the moment. | 0:12:41 | 0:12:45 | |
I've got a relationship with food, and that's about it. | 0:12:45 | 0:12:48 | |
Uh, Tom. I thought you were making sandwiches for a moment. | 0:12:52 | 0:12:55 | |
-Could if you wanted. -No, I don't want sandwiches, not at this stage of the competition. | 0:12:55 | 0:12:59 | |
Nor do they. What are you going to cook for us? | 0:12:59 | 0:13:01 | |
I'm doing a pan-roasted duck breast, a potato croquette infused with truffle oil, | 0:13:01 | 0:13:06 | |
and a fig and port sauce. | 0:13:06 | 0:13:08 | |
Tom, how's it feel? | 0:13:08 | 0:13:10 | |
It's nerve-racking, obviously, | 0:13:10 | 0:13:12 | |
knowing there's 12 very talented chefs in the next room that'll be trying my food. | 0:13:12 | 0:13:16 | |
-Not all of them'll be trying it. -Well, those that pick the best thing on the menu will. | 0:13:16 | 0:13:21 | |
Mmm! Tom, I like your confidence. It's good. It's good. | 0:13:21 | 0:13:25 | |
Being on MasterChef has been really tough. | 0:13:32 | 0:13:36 | |
Watching it on TV, | 0:13:36 | 0:13:39 | |
it doesn't look that difficult. | 0:13:39 | 0:13:41 | |
That's probably why I thought | 0:13:41 | 0:13:42 | |
I'd have a crack at getting on the programme. | 0:13:42 | 0:13:44 | |
Rich vanilla, a little bit of pear, venison, | 0:13:46 | 0:13:50 | |
and the peppery, hot haggis. | 0:13:50 | 0:13:52 | |
I'm struggling to like it all together. | 0:13:52 | 0:13:54 | |
What are you doing for us? | 0:13:57 | 0:13:58 | |
I'm doing a pan-fried Asian sea bass, | 0:13:58 | 0:14:01 | |
oven roasted asparagus with some deep-fried baby squid. | 0:14:01 | 0:14:06 | |
So, a main course dish with three different cooking techniques, | 0:14:06 | 0:14:11 | |
all having to come together at exactly the same time, | 0:14:11 | 0:14:16 | |
to go on a plate and get to that pass. | 0:14:16 | 0:14:18 | |
It's risky, but I've taken risks so far. | 0:14:18 | 0:14:21 | |
-Good luck, Charlie. -Thanks. | 0:14:21 | 0:14:23 | |
Guys, you have just 25 minutes of preparation time left. | 0:14:27 | 0:14:31 | |
Afsaneh is a mother of three grown-up boys, | 0:14:33 | 0:14:36 | |
and we've really fallen in love with her food. | 0:14:36 | 0:14:40 | |
Honestly? Delicious. | 0:14:41 | 0:14:43 | |
I want to stay in this competition. It's for myself. | 0:14:43 | 0:14:48 | |
And for my sons. | 0:14:48 | 0:14:49 | |
They always told me, "Mum, if this is what you want to do, go for it." | 0:14:49 | 0:14:55 | |
Afsaneh. Little birds, lots of herbs. What are you going to cook for us? | 0:14:58 | 0:15:03 | |
I'm going to cook poussin served with herb rice, | 0:15:03 | 0:15:07 | |
with saffron and lemon jus. | 0:15:07 | 0:15:10 | |
-How much do you want to go through to the next round? -This is my life. | 0:15:10 | 0:15:14 | |
For the rest of my life, I want to be cooking. | 0:15:14 | 0:15:16 | |
-Yeah, but you can do that at home. -No, not the way I do it here, | 0:15:16 | 0:15:20 | |
because I like to go in the professional kitchen. | 0:15:20 | 0:15:22 | |
Because I cannot simply see myself doing anything else | 0:15:22 | 0:15:25 | |
for the rest of my life. This is my life. | 0:15:25 | 0:15:28 | |
-Good luck. -OK, thank you. | 0:15:28 | 0:15:30 | |
The MasterChef title isn't just for amateur cooks. | 0:15:34 | 0:15:38 | |
Also dining today | 0:15:38 | 0:15:40 | |
are three of the outstanding professional MasterChef champions. | 0:15:40 | 0:15:46 | |
I can remember cooking in the studio very well. | 0:15:46 | 0:15:48 | |
It was one of the most nerve-racking experiences of my life. | 0:15:48 | 0:15:51 | |
I don't think it ever leaves you. | 0:15:51 | 0:15:53 | |
To win MasterChef, you've got to be exceptional, | 0:15:53 | 0:15:56 | |
and push the boundaries a little bit. | 0:15:56 | 0:15:57 | |
But above all, have that standard | 0:15:57 | 0:15:59 | |
where you won't send anything unless you're completely happy with it. | 0:15:59 | 0:16:02 | |
Big pressure, you didn't want to let people down, let yourself down. | 0:16:02 | 0:16:06 | |
There's nothing worse than cooking for other chefs. | 0:16:06 | 0:16:09 | |
Guys, 25 minutes before the atmosphere in this room | 0:16:20 | 0:16:23 | |
changes completely... | 0:16:23 | 0:16:24 | |
..and we hit service. | 0:16:26 | 0:16:28 | |
Finally, the puddings are being cooked by Matthew, | 0:16:35 | 0:16:38 | |
Emma, | 0:16:38 | 0:16:40 | |
Andrew and Ashvy. | 0:16:40 | 0:16:44 | |
Ashvy is a GP from London, | 0:16:44 | 0:16:46 | |
and she's proved she can do big, bold flavours, | 0:16:46 | 0:16:48 | |
and she can cook meat to absolute perfection. | 0:16:48 | 0:16:51 | |
I absolutely do not like puddings. | 0:16:53 | 0:16:57 | |
I've made three puddings in my life. | 0:16:57 | 0:17:00 | |
They were for special occasions. I'm not a pudding person. | 0:17:00 | 0:17:04 | |
-Ashvy. -Hello. | 0:17:05 | 0:17:07 | |
Your dish that's going to blow their socks off today is? | 0:17:07 | 0:17:10 | |
It's a fig tarte tatin, with a salted pine nut praline ice cream. | 0:17:10 | 0:17:15 | |
That sounds interesting, quite delicious. | 0:17:15 | 0:17:19 | |
What's the risk with that? | 0:17:19 | 0:17:21 | |
The risk I've found when I've been cooking it, | 0:17:21 | 0:17:24 | |
is that the figs release quite a lot of water. So it's been a little bit runny. | 0:17:24 | 0:17:27 | |
But I'm hoping to combat it by making a little bit less caramel, | 0:17:27 | 0:17:31 | |
and just trying to drain it off. | 0:17:31 | 0:17:33 | |
-Good luck. -Thank you. | 0:17:33 | 0:17:35 | |
Emma's food can be controversial. | 0:17:40 | 0:17:43 | |
For me, it's all too sweet. | 0:17:43 | 0:17:46 | |
Perfectly delightful. | 0:17:47 | 0:17:49 | |
And she has had a struggle to keep her place. | 0:17:51 | 0:17:54 | |
Last two again! I've got to sort that out. | 0:17:54 | 0:17:58 | |
SHE LAUGHS | 0:17:58 | 0:17:59 | |
What are you cooking for us? | 0:18:02 | 0:18:04 | |
I'm cooking a chocolate cylinder filled with raspberries, | 0:18:04 | 0:18:06 | |
and a raspberry and beetroot sorbet on chocolate crumbs. | 0:18:06 | 0:18:10 | |
-So are you tempering your chocolate first? -Yes. -You got a thermometer? | 0:18:10 | 0:18:14 | |
-No. -Have you ever tempered chocolate before? | 0:18:14 | 0:18:16 | |
No, I just normally do it in a bain marie. | 0:18:16 | 0:18:19 | |
-And what happens if the cylinders don't work? -And if the cylinders don't work. Em... | 0:18:19 | 0:18:24 | |
They will work! They'll work. | 0:18:27 | 0:18:30 | |
John's scary. | 0:18:35 | 0:18:37 | |
He's a good scary, though. | 0:18:37 | 0:18:40 | |
Yeah, but hopefully I won't get shouted at. | 0:18:40 | 0:18:45 | |
Andrew. Huge amounts of processes, fantastic presentation. | 0:18:52 | 0:18:56 | |
That man is half-human, half food library. | 0:18:58 | 0:19:01 | |
Cooking for MasterChef winners is going to be tough, | 0:19:03 | 0:19:06 | |
cos the on one hand they will be a little bit sympathetic | 0:19:06 | 0:19:09 | |
to what we're going through, but they'll also be | 0:19:09 | 0:19:12 | |
hyper-critical, cos they're a club now. | 0:19:12 | 0:19:14 | |
And it's like you're cooking to enter their club. | 0:19:14 | 0:19:16 | |
Andrew, what are you cooking for us? | 0:19:19 | 0:19:22 | |
Poached pears with different spices. Chocolate sauce with cardamom through it. | 0:19:22 | 0:19:26 | |
Coffee macaroons, praline. | 0:19:26 | 0:19:29 | |
So, once again, we have lots of different things going on a plate. | 0:19:30 | 0:19:34 | |
Hopefully I'll manage to balance it | 0:19:34 | 0:19:35 | |
so nothing comes through too strongly, but it all goes nicely together. | 0:19:35 | 0:19:39 | |
I'm going to ask you, from now on, that you stop using the word | 0:19:39 | 0:19:42 | |
"hopefully." | 0:19:42 | 0:19:43 | |
-OK. -OK? | 0:19:43 | 0:19:45 | |
If you say "Yes, it's difficult, I understand", that's fine. | 0:19:45 | 0:19:48 | |
-But "hopefully, fingers-crossed" cooking just doesn't work. -OK. | 0:19:48 | 0:19:52 | |
I'm hopefully going to have some dessert today. | 0:19:52 | 0:19:54 | |
You're DEFINITELY going to have some dessert from me. | 0:19:54 | 0:19:57 | |
And it's going to look beautiful. | 0:19:57 | 0:19:59 | |
I don't think I've put a plate in front of them | 0:20:05 | 0:20:08 | |
that I've been, personally, fully happy with. | 0:20:08 | 0:20:11 | |
It's time to show them that what they have seen in me | 0:20:13 | 0:20:15 | |
is actually there, | 0:20:15 | 0:20:17 | |
and that I was worth putting through. | 0:20:17 | 0:20:20 | |
What are you going to cook for us, Matthew? | 0:20:26 | 0:20:28 | |
It's a Black Forest gateau in a cup. | 0:20:28 | 0:20:31 | |
Why have you chosen Black Forest gateau? | 0:20:31 | 0:20:34 | |
It's one of my favourites. I haven't got a really sweet tooth, | 0:20:34 | 0:20:38 | |
and I love the sourness, I love cherries. | 0:20:38 | 0:20:40 | |
Try and sort of bring an old favourite of mine, | 0:20:40 | 0:20:43 | |
and try and change it about, put my mark on it, and hopefully... | 0:20:43 | 0:20:46 | |
..serve it. | 0:20:48 | 0:20:49 | |
Three minutes of preparation time left, that is it. | 0:21:01 | 0:21:04 | |
-Come on, come on, come on. Seriously. -Takes 20 minutes to cook. I've got 30 minutes. | 0:21:20 | 0:21:24 | |
I know how long ravioli takes to make, | 0:21:24 | 0:21:25 | |
but you've got to make 12 of those, fill them up, get yourself ready to go. | 0:21:25 | 0:21:29 | |
-You've got three minutes of prep time left and that's it. -Chef. | 0:21:29 | 0:21:32 | |
Completing the guest list are last year's finalists Tom Whitaker, | 0:21:37 | 0:21:43 | |
James Perry, Jackie Kearney, | 0:21:43 | 0:21:46 | |
Sara Danesin Medio, and Annie Assheton. | 0:21:46 | 0:21:50 | |
I would imagine they're pretty nervous | 0:21:50 | 0:21:52 | |
but hopefully just concentrating on the job at hand, at the moment. | 0:21:52 | 0:21:56 | |
I remember being out there and thinking to myself | 0:21:56 | 0:21:59 | |
"Why have I put myself through this?" | 0:21:59 | 0:22:00 | |
Having John have a little shout at you, which was a bit, | 0:22:00 | 0:22:03 | |
"Ooh, this is what it's like to be shouted at by a head chef!" | 0:22:03 | 0:22:06 | |
It was quite exciting, really, wasn't it? | 0:22:06 | 0:22:08 | |
SHE LAUGHS | 0:22:08 | 0:22:09 | |
OK, you guys. The orders are about to come in, you are now on your own. | 0:22:11 | 0:22:15 | |
I'm going to the pass. | 0:22:15 | 0:22:17 | |
Hi, guys. Can I take your orders for starters? | 0:22:28 | 0:22:31 | |
I'd like to start with the mackerel fillet, please. | 0:22:31 | 0:22:34 | |
Could I have the ravioli, please? | 0:22:34 | 0:22:36 | |
I'm going to have the chawanmushi,. | 0:22:36 | 0:22:38 | |
Can I have the scallops, please, | 0:22:38 | 0:22:41 | |
and can I have that without the prosciutto? | 0:22:41 | 0:22:43 | |
Somage! First order. One mackerel, two ravioli, one scallop. | 0:22:46 | 0:22:50 | |
The scallop, no ham. | 0:22:50 | 0:22:52 | |
Second order! One mackerel, two mushi, one scallop, one ravioli. | 0:22:55 | 0:23:00 | |
-COOKS: -Yes, chef! | 0:23:02 | 0:23:04 | |
And Jonathan's still making ravioli. | 0:23:07 | 0:23:10 | |
-How many have you got made? -Two. -Two?! -Yep. | 0:23:14 | 0:23:17 | |
SHOUTS: Come on! | 0:23:17 | 0:23:19 | |
You got water on for them, to cook them in? | 0:23:20 | 0:23:23 | |
-Not yet, chef. -You mean "no." -No, chef. | 0:23:23 | 0:23:25 | |
Come on, mate. Come on, come on. Get some water on, and then get the rest of that pasta done. | 0:23:25 | 0:23:29 | |
The chawanmushi,, the first time I had it I really did not like it, | 0:23:34 | 0:23:38 | |
I didn't like it at all. But it became an acquired taste for me. | 0:23:38 | 0:23:41 | |
Now I absolutely love it. | 0:23:41 | 0:23:43 | |
It can go wrong, it's easy to overcook, it's easy to split. | 0:23:43 | 0:23:47 | |
So I think that'll be a good test of skill, | 0:23:47 | 0:23:49 | |
and just something that, if it's good, I'll absolutely love it. | 0:23:49 | 0:23:53 | |
-How long are they going to take? -15 minutes. | 0:23:56 | 0:23:58 | |
You've got 30 minutes before they hit the pass. So, 15 minutes to cook, 15 minutes to rest? | 0:23:58 | 0:24:03 | |
They get REALLY hot, so it's fine, they need to cool down a bit. | 0:24:03 | 0:24:06 | |
-Are you your sister today? -Sorry? -Ah, there you are, you're back! | 0:24:06 | 0:24:09 | |
Back in the room, Aki. Nice to see you. | 0:24:09 | 0:24:11 | |
-How many ravioli now, Jonathan. -Still two, chef. | 0:24:14 | 0:24:16 | |
-Two?! -Yes, chef. | 0:24:16 | 0:24:18 | |
I'm very intrigued by the oyster cream. | 0:24:22 | 0:24:25 | |
Could go either way, I think. | 0:24:25 | 0:24:27 | |
Something that'll either be very good, or perhaps not. | 0:24:27 | 0:24:32 | |
Really curious to see scallops, pistachio and parsnip together on a plate. | 0:24:34 | 0:24:38 | |
Hopefully that works. | 0:24:38 | 0:24:41 | |
-Your first scallop dish, no ham. -Yep, got that. | 0:24:43 | 0:24:46 | |
Will it work without ham? | 0:24:46 | 0:24:48 | |
Personally, I don't think so. | 0:24:48 | 0:24:50 | |
But if it's their choice, it's their choice. | 0:24:50 | 0:24:52 | |
You've got to give them what they want. | 0:24:52 | 0:24:54 | |
OK. | 0:24:54 | 0:24:56 | |
One minute, the pass, please, the first table of starters. | 0:24:58 | 0:25:02 | |
Are we ready for showtime? | 0:25:09 | 0:25:11 | |
Yes, chef. | 0:25:11 | 0:25:12 | |
OK, let's go, come on. On the pass. Come on, quick, let's go. Good, thank you very much. | 0:25:12 | 0:25:17 | |
SHOUTS: Come on, Jonathan! | 0:25:18 | 0:25:20 | |
Coming, chef! | 0:25:20 | 0:25:22 | |
So is Christmas, son! Let's go. | 0:25:22 | 0:25:25 | |
Oh! | 0:25:33 | 0:25:35 | |
Oh, well done, you! | 0:25:35 | 0:25:38 | |
Next table, two mushi, one scallop, one ravioli, one mackerel. | 0:25:38 | 0:25:41 | |
-COOKS: -Chef! | 0:25:41 | 0:25:42 | |
Three minutes the pass, please. | 0:25:42 | 0:25:44 | |
Very nice, very nice. | 0:25:44 | 0:25:47 | |
-Is that ravioli going to be ready, Jonathan? -Yes, Chef! | 0:26:03 | 0:26:06 | |
Talk to me, tell the guys. Jonathan, how long? | 0:26:08 | 0:26:10 | |
One minute, Chef! | 0:26:10 | 0:26:11 | |
-Eamonn? -Ready in ten seconds, Chef. -Good. | 0:26:11 | 0:26:15 | |
I want you to look at each other and bring your plates up together, please. | 0:26:15 | 0:26:18 | |
OK. | 0:26:21 | 0:26:23 | |
Back again. Next one, please. Quick, I need two. Quick, quick. | 0:26:23 | 0:26:26 | |
Head of mackerel toward the customer, please, Chef. | 0:26:26 | 0:26:28 | |
Thank you. Wow! That's a portion, isn't it? | 0:26:28 | 0:26:32 | |
Crikey! Thank you, Jay. | 0:26:32 | 0:26:33 | |
Thank you. | 0:26:35 | 0:26:36 | |
Well done, guys. Good job. | 0:26:38 | 0:26:40 | |
Thank you. | 0:26:40 | 0:26:42 | |
This could be an interesting dining experience. | 0:26:55 | 0:26:59 | |
JAY SHUDDERS | 0:27:02 | 0:27:04 | |
LAUGHTER | 0:27:04 | 0:27:06 | |
Is he not scarier, when he's calling out your orders, than usual? | 0:27:08 | 0:27:12 | |
"How many ravioli, Jonathan? Two, Chef. | 0:27:12 | 0:27:14 | |
"How many ravioli? Two, Chef." | 0:27:14 | 0:27:16 | |
LAUGHTER | 0:27:16 | 0:27:18 | |
Jonathan served up four orders of his | 0:27:18 | 0:27:22 | |
Mushroom ravioli with cep puree crispy chicken skin, | 0:27:22 | 0:27:25 | |
and roast chicken breast. | 0:27:25 | 0:27:27 | |
These are people I've been impressed with when I've watched them, | 0:27:29 | 0:27:33 | |
so, yeah, it would be good for them to like the food. | 0:27:33 | 0:27:37 | |
Really good. | 0:27:37 | 0:27:38 | |
I'm really, really impressed with the dish. | 0:27:39 | 0:27:42 | |
The pasta is beautifully thin. | 0:27:42 | 0:27:43 | |
There's a really rich, earthy flavour from those mushrooms. | 0:27:43 | 0:27:47 | |
All in all, that's an excellent dish, | 0:27:47 | 0:27:49 | |
and I'd actually happily pay my own money for that. | 0:27:49 | 0:27:52 | |
The pasta is quite lovely. | 0:27:52 | 0:27:54 | |
The chicken is very nicely made. | 0:27:54 | 0:27:56 | |
Well done, for whoever's made it. | 0:27:57 | 0:28:00 | |
Very nice. | 0:28:00 | 0:28:01 | |
It's nicely seasoned, chicken breast is soft. | 0:28:01 | 0:28:04 | |
Sweetness and strength coming from the cep, and beautiful pasta. | 0:28:04 | 0:28:08 | |
That's a GOOD dish. That's a really good dish. | 0:28:08 | 0:28:11 | |
Aki served the most starters, with six orders of chawanmushi,, | 0:28:14 | 0:28:19 | |
which is a steamed custard with lobster and chicken, | 0:28:19 | 0:28:23 | |
served with duck-stuffed shitake mushrooms. | 0:28:23 | 0:28:26 | |
It's a traditional Japanese dish, | 0:28:28 | 0:28:29 | |
so it represents everything about me! | 0:28:29 | 0:28:32 | |
So I'd LOVE it if they liked my dish. | 0:28:32 | 0:28:35 | |
Mmm! Wow! | 0:28:38 | 0:28:40 | |
This is exquisite! | 0:28:42 | 0:28:44 | |
It's funny, it's split a bit. | 0:28:44 | 0:28:46 | |
I think it's gone a little bit overcooked | 0:28:46 | 0:28:49 | |
because the egg is separated out from the dashi. | 0:28:49 | 0:28:51 | |
But the texture is still really nice. | 0:28:51 | 0:28:53 | |
It melts in the mouth, it's silky. | 0:28:53 | 0:28:56 | |
It's my kind of food. I really like it. | 0:28:56 | 0:28:58 | |
You've got a load of depth of flavour | 0:28:58 | 0:29:00 | |
from all the little different elements, | 0:29:00 | 0:29:02 | |
but also, you get bored of that flavour, | 0:29:02 | 0:29:04 | |
and you've got lovely crispy mushroom here, with duck. Really enjoying it. | 0:29:04 | 0:29:09 | |
Eamonn cooked five mackerel fillets, | 0:29:09 | 0:29:12 | |
served with a fisherman's net of prosciutto, | 0:29:12 | 0:29:15 | |
breadcrumbs to represent sand, | 0:29:15 | 0:29:17 | |
rocket to look like seaweed, | 0:29:17 | 0:29:19 | |
and a cold oyster cream. | 0:29:19 | 0:29:21 | |
Raw oysters and cream. Yeah, it's a bit risky, isn't it? | 0:29:22 | 0:29:26 | |
You don't go far in MasterChef by doing egg and chips. | 0:29:26 | 0:29:28 | |
I really wasn't sure how an oyster cream would fit with already | 0:29:30 | 0:29:33 | |
an oily fish, but actually the combination is really stunning. | 0:29:33 | 0:29:37 | |
It's like tasting a mouth of fresh sea. It's really, really wonderful. | 0:29:37 | 0:29:41 | |
The oyster cream is absolutely sensational. | 0:29:41 | 0:29:45 | |
Really nicely cooked mackerel, | 0:29:45 | 0:29:47 | |
and the ham around it is really crispy, | 0:29:47 | 0:29:49 | |
and that's a very clever oyster sauce. | 0:29:49 | 0:29:51 | |
Unfortunately, I don't like all three of them together. | 0:29:51 | 0:29:55 | |
Jay has served four starters of | 0:29:57 | 0:29:59 | |
scallops with pistachio parsnip cream | 0:29:59 | 0:30:03 | |
and crispy prosciutto. | 0:30:03 | 0:30:04 | |
I loved it. I really did. I wanted some more dishes, to be honest. | 0:30:08 | 0:30:11 | |
A couple of surprises, you know, here's a curveball. | 0:30:11 | 0:30:14 | |
You know what I mean? | 0:30:14 | 0:30:16 | |
For me, the presentation is first-class. | 0:30:19 | 0:30:21 | |
It looks very inviting, it looks fresh. It shows a lot of respect for scallops, which are first class. | 0:30:21 | 0:30:27 | |
That parsnip cream is absolutely smooth. | 0:30:27 | 0:30:30 | |
I would not have thought pistachio would work in there, but it does. | 0:30:30 | 0:30:33 | |
A beautifully cooked scallop, then you get a mild curry flavour, | 0:30:33 | 0:30:37 | |
then you get heat. That's nice. That's lovely. | 0:30:37 | 0:30:41 | |
Main courses, you've got a hard act to follow, | 0:30:43 | 0:30:45 | |
because the starters are looking great. | 0:30:45 | 0:30:48 | |
-What would you like for the main? -I'm going to go for the kalia of lamb. | 0:30:51 | 0:30:56 | |
The poussin, please. | 0:30:56 | 0:30:58 | |
-I'll have the sea bass. -I'm going to have the duck breast. | 0:30:58 | 0:31:04 | |
OK, main courses. | 0:31:04 | 0:31:06 | |
-First table, one lamb, one bass, two duck, one poussin. -Yes, chef. | 0:31:06 | 0:31:11 | |
-Second table, one duck, two lamb, one poussin, one bass. -Yes, chef. | 0:31:14 | 0:31:18 | |
The duck breasts, I think there's a lovely combination of flavours, | 0:31:29 | 0:31:32 | |
but it'll be really interesting to see if it's as simple on the plate | 0:31:32 | 0:31:35 | |
as it reads on the menu, because it does look almost dangerously simple. | 0:31:35 | 0:31:40 | |
I think the sea bass dish sounds quite hard to cook, | 0:31:43 | 0:31:46 | |
because you have three very time sensitive elements | 0:31:46 | 0:31:49 | |
that could go horribly wrong. | 0:31:49 | 0:31:51 | |
Asparagus is very easy to destroy, essentially, if you overcook it. | 0:31:51 | 0:31:56 | |
Calamari can be chewy in seconds, | 0:31:56 | 0:31:58 | |
and overcooked sea bass isn't pleasant. | 0:31:58 | 0:32:00 | |
Ready? Let's go. | 0:32:04 | 0:32:05 | |
It's not cooked. Your lamb is not cooked. Nowhere near it. | 0:32:13 | 0:32:17 | |
The lamb's been in now for 18 minutes. | 0:32:17 | 0:32:20 | |
Good. It will probably take about 20-25. A big rump of lamb. | 0:32:20 | 0:32:23 | |
It takes 12 minutes at home, the same size. | 0:32:23 | 0:32:27 | |
You can't serve raw lamb, you cannot serve raw lamb. | 0:32:27 | 0:32:30 | |
You need to make a decision now, you can do one of two things, | 0:32:30 | 0:32:34 | |
you can take the lamb, and cut off the ends, you know, | 0:32:34 | 0:32:36 | |
whatever you want to do it... | 0:32:36 | 0:32:39 | |
Come on guys, main courses, I want to see them, please. | 0:32:47 | 0:32:51 | |
-Shelina, are you happy? -Yes, chef. | 0:33:03 | 0:33:06 | |
Thank you. Really good. | 0:33:10 | 0:33:13 | |
Nice, Charlie. | 0:33:18 | 0:33:19 | |
-OK. Interesting. You happy with that? -Yes. -Yeah. | 0:33:20 | 0:33:25 | |
I don't have time to reduce the sauce any more. | 0:33:25 | 0:33:28 | |
Yeah, OK. | 0:33:28 | 0:33:29 | |
Woah, okey doke. | 0:33:32 | 0:33:33 | |
-< Are you a little hungry there? -Yes, I am. | 0:33:45 | 0:33:48 | |
OK, guys, 60 seconds, please. Lamb, bass, duck, poussin. | 0:33:52 | 0:33:55 | |
Let's go Charlie, come on, mate. | 0:34:03 | 0:34:05 | |
One up now, and the next fish on, please. Is your next fish on? | 0:34:05 | 0:34:11 | |
Uh, not right now, but... | 0:34:13 | 0:34:14 | |
Mate, I tell you, right now we are too slow. | 0:34:14 | 0:34:18 | |
Too slow. | 0:34:18 | 0:34:19 | |
-Put the next two fish on, please. -There on. | 0:34:19 | 0:34:21 | |
Three fish on, please. | 0:34:21 | 0:34:23 | |
-I need somewhere else to plate. -No, you don't. | 0:34:25 | 0:34:28 | |
-Clean your bench down. Move your asparagus out of the way. -I got so many things. | 0:34:28 | 0:34:32 | |
No, you've just got too many things to finish at the last minute, | 0:34:32 | 0:34:35 | |
next time, think about the dish and service, | 0:34:35 | 0:34:37 | |
not just about one plate of food, but lots of plates of food. | 0:34:37 | 0:34:40 | |
Yes, chef. | 0:34:40 | 0:34:41 | |
It's not just me, it's the other guys, | 0:34:46 | 0:34:48 | |
their food is starting to suffer, | 0:34:48 | 0:34:50 | |
because it's been sitting around too long. | 0:34:50 | 0:34:53 | |
Come on Charlie, let's go. | 0:34:54 | 0:34:57 | |
-Let's go, next table, please. -Straight away, is it? | 0:35:02 | 0:35:06 | |
-We're sitting, waiting on you. -Yes, straight away. | 0:35:06 | 0:35:10 | |
-How long for the next plates? -Two minutes. -Two minutes? | 0:35:10 | 0:35:13 | |
I thought you said straight away? Two minutes, or straight away, Charlie? | 0:35:13 | 0:35:16 | |
-Two minutes. -Two minutes, please, guys. -Two minutes. | 0:35:16 | 0:35:20 | |
I just remembered that I forgot to take these things off. | 0:35:23 | 0:35:26 | |
Oh, no! Disaster. | 0:35:29 | 0:35:32 | |
OK, guys. Let's go. One minute, at the pass, please. | 0:35:33 | 0:35:36 | |
-Shelina, let's go. -Yes, chef. -Tom, let's go. Afsaneh, let's go. | 0:35:39 | 0:35:45 | |
-Charlie, how long, again? -30 seconds. | 0:35:45 | 0:35:49 | |
I got to send at this table, mate. Poussin, duck, lamb. | 0:35:52 | 0:35:56 | |
Table's gone, Charlie. | 0:35:58 | 0:36:00 | |
Charlie, Charlie, Charlie, have you got any more sauce? | 0:36:06 | 0:36:10 | |
And that's only five, imagine if you had sold 12? | 0:36:10 | 0:36:14 | |
I just wanted to impress. | 0:36:14 | 0:36:15 | |
-I know you're trying to impress, but at the same time... -Yeah, I understand. | 0:36:15 | 0:36:20 | |
Charlie has cooked five plates of pan-fried Asian sea bass, | 0:36:33 | 0:36:36 | |
sesame asparagus, lemon chilli calamari | 0:36:36 | 0:36:40 | |
and Chinese cabbage. | 0:36:40 | 0:36:41 | |
I definitely gave myself too much to do | 0:36:43 | 0:36:46 | |
at the last minute, but, hopefully they like the food in there. | 0:36:46 | 0:36:50 | |
The fish is cooked really nice, the skin's crispy, | 0:36:55 | 0:36:58 | |
and it's nice and moist. It's lacking a tiny bit of seasoning. | 0:36:58 | 0:37:01 | |
I don't quite get what the asparagus brings. | 0:37:01 | 0:37:04 | |
It seems to clash with the fish. | 0:37:04 | 0:37:07 | |
For me, this just tastes of soy and ginger. | 0:37:07 | 0:37:11 | |
It seems, almost to me, to be a collection of | 0:37:11 | 0:37:13 | |
three different things on a plate, and none of them really sing, | 0:37:13 | 0:37:16 | |
there's nothing in there that you eat and go | 0:37:16 | 0:37:18 | |
"wow, I can really, really taste that." | 0:37:18 | 0:37:20 | |
Afsaneh had four orders for her poussin in lemon and saffron jus. | 0:37:24 | 0:37:27 | |
It is served with dill and broad bean rice, a herb frittata | 0:37:27 | 0:37:32 | |
and Greek yoghurt. | 0:37:32 | 0:37:33 | |
You see, this is the problem, I don't know where to start. | 0:37:33 | 0:37:39 | |
I want them to love my food, because I cook from my heart, | 0:37:40 | 0:37:43 | |
and I hope they see it on my plate. | 0:37:43 | 0:37:46 | |
I think there is a lot of potential in this dish, | 0:37:48 | 0:37:51 | |
I think the depth of flavour's there, | 0:37:51 | 0:37:53 | |
the cooking techniques are there, it's just a case of refinement. | 0:37:53 | 0:37:56 | |
-That comes with experience. -The rice by itself is brilliant, and the herb flavouring is very good. | 0:37:56 | 0:38:02 | |
I LOVE yoghurt, sour yoghurt, and tingy saffron with the rice | 0:38:02 | 0:38:05 | |
with dill. Love it, love it, love it! | 0:38:05 | 0:38:07 | |
I'm amazed John's let this come out with string on it, | 0:38:07 | 0:38:10 | |
because John goes crazy with a bit of string on the meat. | 0:38:10 | 0:38:14 | |
Tom served six orders of pan roasted duck breast, | 0:38:17 | 0:38:22 | |
with a white truffle croquette, carrots and a port and fig sauce. | 0:38:22 | 0:38:26 | |
I went into service confident with my dish, but little elements | 0:38:28 | 0:38:32 | |
weren't quite right, so, I've just got to | 0:38:32 | 0:38:34 | |
try and not beat myself up about the little mistakes I've made, | 0:38:34 | 0:38:38 | |
and hope that, as a whole, it was good enough. | 0:38:38 | 0:38:40 | |
I think that with a dish that's | 0:38:42 | 0:38:45 | |
so simple they really need to get every element spot-on. | 0:38:45 | 0:38:48 | |
I don't really feel they've done that. | 0:38:48 | 0:38:50 | |
You want a sauce that is nice and sticky, | 0:38:50 | 0:38:52 | |
if you have got to fig and port it, it should be nice and shiny, glossy, and coat the meat. | 0:38:52 | 0:38:56 | |
In terms of the balance of ingredients, | 0:38:56 | 0:38:58 | |
the duck's cooked really well, the potatoes are really beautiful, | 0:38:58 | 0:39:01 | |
with a hint of white truffle oil, | 0:39:01 | 0:39:03 | |
but the carrots are a real afterthought, | 0:39:03 | 0:39:05 | |
these are really disappointing, personally, irritating. | 0:39:05 | 0:39:09 | |
Where's the sauce? Where is it? | 0:39:09 | 0:39:12 | |
Is there somebody out there with a jug of sauce under their bench? | 0:39:12 | 0:39:16 | |
Criminal. | 0:39:16 | 0:39:18 | |
Shelina has served four orders of kalia lamb on pumpkin puree, | 0:39:20 | 0:39:26 | |
surrounded by broad beans and a tamarind jus, | 0:39:26 | 0:39:29 | |
topped with plantain crisps. | 0:39:29 | 0:39:32 | |
I've never undercooked lamb in my life, | 0:39:32 | 0:39:34 | |
I hope this doesn't hinder my chances, | 0:39:34 | 0:39:38 | |
because the meat was cooked in the end, | 0:39:38 | 0:39:40 | |
obviously, in the kitchen there was a bit of mayhem. | 0:39:40 | 0:39:44 | |
The lamb dish, I really like the flavours, | 0:39:44 | 0:39:47 | |
the presentation is quite naive, | 0:39:47 | 0:39:50 | |
it's a huge slab of meat straight down the middle of the plate. | 0:39:50 | 0:39:54 | |
I love this type of food, it's really nicely spiced, | 0:39:54 | 0:39:57 | |
a lot of flavour in there. | 0:39:57 | 0:39:59 | |
The lamb is good, but it's also kind of uneven, | 0:39:59 | 0:40:01 | |
there are parts that are quite rare, parts that are well done. | 0:40:01 | 0:40:05 | |
It's all a little bit sloppy, the texture is a little bit wet. | 0:40:05 | 0:40:08 | |
Can I take your orders for puddings, ladies and gents? | 0:40:15 | 0:40:20 | |
I'm going to go for the raspberry filled chocolate cylinder, | 0:40:20 | 0:40:23 | |
with beetroot sorbet! | 0:40:23 | 0:40:24 | |
-I'll have the fig tart tartin. -The praline and chocolate pear. | 0:40:27 | 0:40:32 | |
I'll have the Black Forest gateaux, please. | 0:40:34 | 0:40:37 | |
I'm probably the only one here old enough to remember it | 0:40:37 | 0:40:40 | |
first time around! | 0:40:40 | 0:40:41 | |
OK, dessert, orders, check on. | 0:40:45 | 0:40:48 | |
First table, one a tarte tatin, one Black Forest, one chopped pear, | 0:40:48 | 0:40:51 | |
one cylinder. | 0:40:51 | 0:40:53 | |
Second table, one pear, one tarte tatin, one cylinder, | 0:40:53 | 0:40:57 | |
one Black Forest gateaux. | 0:40:57 | 0:41:00 | |
Yes, chef. | 0:41:00 | 0:41:01 | |
The desserts today have to be stunning. | 0:41:03 | 0:41:06 | |
They've got to be elegant, sophisticated, interesting, | 0:41:06 | 0:41:09 | |
exciting, all of those things, and still make everyone smile. | 0:41:09 | 0:41:15 | |
Tough gig. | 0:41:18 | 0:41:19 | |
It sounds lovely, doesn't it? | 0:41:24 | 0:41:25 | |
It's the cylinder I'm more interested in. | 0:41:27 | 0:41:28 | |
I want to see how they hold their cylinder. | 0:41:28 | 0:41:31 | |
The person I'm most worried about cooking | 0:41:38 | 0:41:40 | |
Poire belle Helene for is Stephen Wallace, | 0:41:40 | 0:41:43 | |
because I've just found out that he won the final in 2007 with that dish. | 0:41:43 | 0:41:46 | |
It will be great to see how the chocolate, | 0:41:48 | 0:41:50 | |
the coffee and the blackberry work together. | 0:41:50 | 0:41:52 | |
It will be really amazing, sounds very intriguing. | 0:41:52 | 0:41:55 | |
He will be the toughest critic, I'm sure. | 0:41:55 | 0:41:57 | |
How much time have we got? | 0:42:01 | 0:42:04 | |
-Matthew, you know you've only got 15 minutes for that first dessert to go out? -Just one. | 0:42:04 | 0:42:08 | |
It doesn't matter just one, mate, they should be ready to go. | 0:42:08 | 0:42:11 | |
15 minutes. After that it's 16 minutes, then 17 minutes. | 0:42:11 | 0:42:15 | |
You haven't even started to compile them. | 0:42:15 | 0:42:18 | |
Matthew, Black Forest gateaux in a glass. | 0:42:24 | 0:42:26 | |
Really interesting idea, but with all those variables, | 0:42:26 | 0:42:29 | |
anything can go wrong. | 0:42:29 | 0:42:31 | |
And by the looks of Matthew, and the way he's panicking right now, | 0:42:35 | 0:42:39 | |
it's starting to go wrong already. | 0:42:39 | 0:42:42 | |
It's quite a technical dish, tarte tatin, you can ruin it | 0:42:47 | 0:42:50 | |
really easily, there's always that thing, you can't see underneath it, | 0:42:50 | 0:42:54 | |
so, you kind of got to judge it without knowing what it looks like. | 0:42:54 | 0:42:59 | |
I need your advice, it's gone a bit soggy. I'm thinking of putting it back in the oven for a bit. | 0:43:05 | 0:43:09 | |
All it's going to do is cook things more. | 0:43:09 | 0:43:11 | |
But would it not make the pastry that's been sitting underneath all that juicy caramel... | 0:43:11 | 0:43:16 | |
Probably not, because once that sog gets into the pastry, that's it. | 0:43:16 | 0:43:20 | |
Two minutes on the first table, guys. Two minutes. | 0:43:22 | 0:43:25 | |
-Matthew, are we really going to be able to serve this dessert? -No. | 0:43:34 | 0:43:37 | |
I can't give it to you. I can't give it to you. | 0:43:37 | 0:43:40 | |
The mousse has not set properly, the glace is too watery. | 0:43:40 | 0:43:44 | |
Can you not at least get a plate and make a slice of cake, | 0:43:44 | 0:43:48 | |
and some chocolate mousse, or do something? Something! | 0:43:48 | 0:43:51 | |
No, there's nothing... I'm sorry. I really am so sorry. | 0:43:53 | 0:43:57 | |
You've got to serve something for dessert. | 0:44:02 | 0:44:04 | |
-Yeah, we have to find something. -So, do me a favour, | 0:44:04 | 0:44:07 | |
clear this stuff away, and let's grab a plate, and try something. | 0:44:07 | 0:44:10 | |
I'm so sorry to let you down. | 0:44:10 | 0:44:11 | |
-You haven't let me down, you've let yourself down. -I know I have. | 0:44:11 | 0:44:15 | |
(WHISPERS) I didn't deserve this, I'm better than this. | 0:44:15 | 0:44:18 | |
-What's the nicest part of a Black Forest gateaux? -The cherries. -Good. | 0:44:18 | 0:44:21 | |
Cherries in the bottom of the glass, then maybe a layer of this between your cherries, and your cake? | 0:44:21 | 0:44:27 | |
-Yeah. -OK? Then crumble your cake in. Do whatever you like to do, | 0:44:27 | 0:44:30 | |
-but the fact is, you got to serve a dessert. -Yeah, yeah. | 0:44:30 | 0:44:33 | |
OK, guys. I need the first table on the pass in 60 seconds, please. | 0:44:35 | 0:44:39 | |
Good. | 0:44:45 | 0:44:48 | |
-Right, Matthew. -Yeah. -Have we saved it? -Oh, my God. | 0:44:49 | 0:44:54 | |
Good. | 0:45:05 | 0:45:08 | |
Hold on. | 0:45:13 | 0:45:14 | |
-What's happened, Emma? -They broke. | 0:45:19 | 0:45:22 | |
-So, you've got one, have you? -No, but it broke. | 0:45:24 | 0:45:27 | |
-So, what are we going to do? -I've got these ones. Argh! | 0:45:30 | 0:45:35 | |
SHE MUTTERS | 0:45:45 | 0:45:46 | |
I'm going to have to serve this table, at some stage. | 0:45:46 | 0:45:49 | |
-Right, I've got one. -OK, next table, please. | 0:45:53 | 0:45:57 | |
-You got three there, Matthew? -Yes, chef. -You got enough cream whipped? | 0:45:59 | 0:46:04 | |
Oh, cream. | 0:46:04 | 0:46:05 | |
OK guys, let's go, I'm going to make this decision. Let's go, please. | 0:46:12 | 0:46:15 | |
The rest of the table's up. | 0:46:15 | 0:46:17 | |
Thank you guys. Service is over, many thanks, indeed. | 0:46:39 | 0:46:43 | |
Last year was tough. | 0:46:46 | 0:46:48 | |
This year was a lot, lot tougher. | 0:46:48 | 0:46:51 | |
There's been some ups, some downs, | 0:46:54 | 0:46:56 | |
and there's been a couple of merry-go-rounds. | 0:46:56 | 0:46:59 | |
Matthew has managed to deliver five portions of Black Forest gateaux. | 0:47:01 | 0:47:06 | |
With a bit of help from John, we managed to get a pudding out, | 0:47:08 | 0:47:12 | |
but it just didn't go at all, didn't work. | 0:47:12 | 0:47:14 | |
It's served in a glass, | 0:47:19 | 0:47:21 | |
it's not a wedge as I remember from the '70s, | 0:47:21 | 0:47:23 | |
but all the flavour is there, and that little touch of booze. | 0:47:23 | 0:47:27 | |
it's really good. | 0:47:27 | 0:47:28 | |
I wish it was a little bit richer with the chocolate, | 0:47:28 | 0:47:32 | |
and the sort of, fruity cherry, boozy bit at the bottom | 0:47:32 | 0:47:35 | |
is a little watery, but other than that, it's great. | 0:47:35 | 0:47:39 | |
Fairly simple, but if you get it right, it's a winner, | 0:47:39 | 0:47:43 | |
and I'm happy with the end of that meal, now. | 0:47:43 | 0:47:46 | |
Emma has served five chocolate cylinders, | 0:47:46 | 0:47:50 | |
filled with raspberry and rosewater, | 0:47:50 | 0:47:52 | |
with beetroot and raspberry sorbet, and chocolate crumbs. | 0:47:52 | 0:47:55 | |
It was a real nightmare, actually. | 0:48:00 | 0:48:02 | |
I remember thinking halfway through, "Oh my goodness, I can't do this. | 0:48:02 | 0:48:06 | |
"The cylinders aren't going to work." | 0:48:06 | 0:48:09 | |
And I just had to go, "No, just keep going. Just keep going." | 0:48:09 | 0:48:13 | |
I love the fact that they were brave enough to pair beetroot in a sorbet, | 0:48:13 | 0:48:16 | |
because you can actually taste the beetroot, | 0:48:16 | 0:48:18 | |
it's like a nice bridge between the chocolate and the berries. | 0:48:18 | 0:48:21 | |
The sharpness and the sweetness of that raspberry | 0:48:21 | 0:48:24 | |
coming out of that chocolate tube is quite incredible. | 0:48:24 | 0:48:26 | |
Very good palate, really quite impressed. | 0:48:26 | 0:48:30 | |
For me, this is definitely the nicest thing that I'd eaten today. | 0:48:30 | 0:48:34 | |
I think it's absolutely fantastic. | 0:48:34 | 0:48:36 | |
Ashvy had five orders for her fig tarte tatin, | 0:48:37 | 0:48:41 | |
with salted pine nut praline ice cream. | 0:48:41 | 0:48:44 | |
I messed up a little bit with the timing, | 0:48:44 | 0:48:46 | |
possibly didn't let the pastry cook for as long as it could of, | 0:48:46 | 0:48:50 | |
but other than that I'm actually really happy. | 0:48:50 | 0:48:53 | |
The pastry is a tiny bit thin, but it's a very minor quibble | 0:48:56 | 0:48:59 | |
because I think the flavours are balanced properly, | 0:48:59 | 0:49:03 | |
and all or it, for the most part, it's executed really, really well. | 0:49:03 | 0:49:07 | |
This pine nut praline ice cream is absolutely delicious. | 0:49:07 | 0:49:11 | |
The only sadness is that I'm a total pastry nut, | 0:49:11 | 0:49:13 | |
I can eat pastry on its own, and this one was a tiny bit soggy. | 0:49:13 | 0:49:17 | |
Andrew had four orders for his praline and chocolate pear, | 0:49:19 | 0:49:23 | |
with coffee and blackberry macaroons. | 0:49:23 | 0:49:26 | |
Those little macaroons there, they're like cute as buttons, | 0:49:26 | 0:49:30 | |
you could have them as buttons, but I'm going to eat them. | 0:49:30 | 0:49:33 | |
If I could do it again, | 0:49:35 | 0:49:36 | |
I might do the presentation slightly differently. | 0:49:36 | 0:49:40 | |
John said there were some nice colours on it, but I thought | 0:49:40 | 0:49:43 | |
it looked a bit '80s, but I think it all tasted nice, so... | 0:49:43 | 0:49:47 | |
Mmmn! Good. The macaroons are so sharp as well, it's beautiful. | 0:49:50 | 0:49:56 | |
I think the pear has been cooked extremely well, | 0:49:57 | 0:50:00 | |
I like the surprise when you cut into it, the chocolate spills out. | 0:50:00 | 0:50:04 | |
That was wonderful. | 0:50:04 | 0:50:05 | |
I think it's a very technically gifted chef that's prepared this. | 0:50:05 | 0:50:10 | |
It was good fun in here. There were some absolutely knockout dishes, | 0:50:29 | 0:50:33 | |
and a few I absolutely fell in love with. | 0:50:33 | 0:50:35 | |
By the looks of your face, it was probably harder work in the kitchen! | 0:50:35 | 0:50:39 | |
It was really hard work, but I've got to say that I'm proud of all of them for continuing to push and push. | 0:50:39 | 0:50:44 | |
I think they did all right, but there were some star dishes. | 0:50:44 | 0:50:48 | |
I'll tell you a beautiful dish, that ravioli, my choice of the starters. | 0:50:48 | 0:50:53 | |
What are you grinning at? What happened? | 0:50:53 | 0:50:56 | |
Our friend Jonathan almost sent me in a flat spin, but he persisted, | 0:50:56 | 0:50:59 | |
and he delivered one of the best dishes in that room. | 0:50:59 | 0:51:02 | |
Andrew's poached pear with chocolate and macaroons. | 0:51:02 | 0:51:06 | |
You know me and my weakness for a juicy pear, then to find chocolate oozing out of it, fantastic. | 0:51:06 | 0:51:12 | |
Everybody, without doubt, loved the chocolate | 0:51:12 | 0:51:14 | |
with the raspberry and the beetroot. | 0:51:14 | 0:51:16 | |
The filling with the raspberry puree and the rosewater, | 0:51:16 | 0:51:19 | |
I thought was delicious. It was a good dessert. | 0:51:19 | 0:51:22 | |
Jay's scallops were cooked beautifully. | 0:51:22 | 0:51:25 | |
A bit of curry heat in there, and slivers of bacon, I thought that was lovely. | 0:51:25 | 0:51:29 | |
You know, to stay, would be like euphoria, you know what I mean? | 0:51:29 | 0:51:33 | |
It would be awesome. | 0:51:33 | 0:51:35 | |
You would have to shoot me with a rhino sedator to calm me down! | 0:51:35 | 0:51:40 | |
Ayman made the mackerel with the oyster cream. | 0:51:41 | 0:51:44 | |
I expected that dish to go one of two ways - to be loved or not. | 0:51:44 | 0:51:48 | |
Well, it went both of those ways! | 0:51:48 | 0:51:51 | |
Everybody enjoyed the flavour of that chawanmushi. | 0:51:51 | 0:51:53 | |
And then those mushrooms with the duck, gorgeous. | 0:51:53 | 0:51:56 | |
Afsaneh today, that poussin was cooked beautifully. | 0:51:56 | 0:52:00 | |
She braised it first, with all the saffron, but she left the string on. | 0:52:00 | 0:52:05 | |
John, you hate string! | 0:52:05 | 0:52:06 | |
You go mad over string, everyone came out with string on it. | 0:52:06 | 0:52:09 | |
I'm sorry. | 0:52:09 | 0:52:12 | |
So, at the moment there are five people at risk - | 0:52:12 | 0:52:17 | |
Ashvy, Charlie, | 0:52:17 | 0:52:21 | |
Shelina, Tom | 0:52:21 | 0:52:24 | |
and then Matthew. | 0:52:24 | 0:52:26 | |
Ashvy, with her fig tarte tatin. | 0:52:27 | 0:52:31 | |
She made that ice cream which was lovely and creamy, | 0:52:31 | 0:52:33 | |
but the pastry underneath, just went to sog. | 0:52:33 | 0:52:36 | |
Had I just put it in a little bit later, | 0:52:37 | 0:52:40 | |
it would have been really good. | 0:52:40 | 0:52:43 | |
Charlie, with his Asian sea bass. | 0:52:43 | 0:52:45 | |
A few people thought that it wasn't bold enough in its flavour. | 0:52:45 | 0:52:49 | |
And he held everybody else up, everybody. | 0:52:49 | 0:52:53 | |
If I'm going to win MasterChef I need to seriously think | 0:52:53 | 0:52:57 | |
whether I can survive what I'm planning to do. | 0:52:57 | 0:52:59 | |
If I did any more than I did today, I probably would have passed out. | 0:52:59 | 0:53:04 | |
Shelina, her spiced lamb. | 0:53:04 | 0:53:07 | |
It just didn't quite come together for her. | 0:53:07 | 0:53:10 | |
People had irregularly cooked lamb. Just a sloppy dish. | 0:53:10 | 0:53:15 | |
I think I would be absolutely mortified if I left today. | 0:53:15 | 0:53:19 | |
I don't actually want to think about it at this stage. | 0:53:19 | 0:53:23 | |
-Tom? -The duck really annoyed me, and annoyed a lot of people, | 0:53:23 | 0:53:28 | |
because I loved the flavour of it, but what happened to the sauce? | 0:53:28 | 0:53:32 | |
No-one had any sauce. | 0:53:32 | 0:53:33 | |
It's critical that I go through today, | 0:53:35 | 0:53:37 | |
just so I can, hopefully, develop the way I want to. | 0:53:37 | 0:53:40 | |
Today there was only one person that I had to step in and help, | 0:53:43 | 0:53:48 | |
and that was Matthew, because he fell apart completely. | 0:53:48 | 0:53:52 | |
-So, without you helping him, Matthew wouldn't have got it out? -No. | 0:53:52 | 0:53:56 | |
Just nothing worked today, | 0:53:56 | 0:53:58 | |
I messed up on the oven, the ganache mousse didn't set. | 0:53:58 | 0:54:03 | |
I hope they let me stay in there, | 0:54:04 | 0:54:06 | |
because I am so much better than that. | 0:54:06 | 0:54:08 | |
Look, who do we throw a lifeline to? | 0:54:10 | 0:54:13 | |
Who do we think actually has got what it takes, | 0:54:13 | 0:54:16 | |
and who really is not cut out for this at all? | 0:54:16 | 0:54:19 | |
Yes, that's the question. | 0:54:19 | 0:54:21 | |
Well done you 12. Well done. That was a very difficult test. | 0:54:43 | 0:54:47 | |
Each and every one of you proved that you had the right to be here. | 0:54:49 | 0:54:55 | |
Some FANTASTIC dishes. | 0:54:55 | 0:54:57 | |
But for us, there were people today who simply stood out. | 0:55:00 | 0:55:05 | |
They are - | 0:55:05 | 0:55:07 | |
Jonathan, | 0:55:07 | 0:55:11 | |
Andrew, | 0:55:18 | 0:55:20 | |
and Jay. | 0:55:26 | 0:55:28 | |
Eamonn, | 0:55:32 | 0:55:35 | |
Emma, | 0:55:45 | 0:55:48 | |
Aki, | 0:55:53 | 0:55:57 | |
Afsaneh. | 0:56:02 | 0:56:05 | |
The two contestants leaving us... | 0:56:20 | 0:56:25 | |
..are Charlie | 0:56:37 | 0:56:40 | |
and Matthew. | 0:56:40 | 0:56:42 | |
I'm sorry guys. I'm sorry. | 0:56:42 | 0:56:45 | |
I'm so glad with how far I got, | 0:56:59 | 0:57:01 | |
it's been an amazing experience, the whole thing. | 0:57:01 | 0:57:05 | |
So, thank you, basically to MasterChef | 0:57:05 | 0:57:07 | |
for improving my cooking, and giving me the chance. | 0:57:07 | 0:57:12 | |
I am glad I applied. | 0:57:12 | 0:57:16 | |
The dessert didn't work, I should have... | 0:57:17 | 0:57:20 | |
I couldn't do nothing different. | 0:57:20 | 0:57:21 | |
It's cost me the competition. | 0:57:25 | 0:57:27 | |
I just feel really overwhelmed. I thought I was going home. | 0:57:33 | 0:57:37 | |
It's just making me realise how tough this competition is getting. | 0:57:37 | 0:57:40 | |
It was a real challenge today. | 0:57:40 | 0:57:42 | |
Very nerve-wracking to be standing here in the final five, | 0:57:42 | 0:57:46 | |
but happy to be through, nevertheless. | 0:57:46 | 0:57:49 | |
I'm so relieved to have got through, but it's just made me so determined | 0:57:49 | 0:57:54 | |
not to be in that situation again, my heart won't take it. | 0:57:54 | 0:57:58 | |
I will say to all 10 of you, if you think today was tough, | 0:58:01 | 0:58:05 | |
just wait to what comes up next. | 0:58:05 | 0:58:08 | |
Tomorrow night - the pressure is on, as the 10 remaining contestants | 0:58:14 | 0:58:18 | |
face their first mass catering challenge. | 0:58:18 | 0:58:22 | |
You're going to have to... Argh! | 0:58:23 | 0:58:25 | |
-Ouch! Watch out! Watch out! -I can smell burning. | 0:58:25 | 0:58:27 | |
Oh, for crying out loud. | 0:58:27 | 0:58:30 | |
These guests wanted literary drama, not real drama! | 0:58:30 | 0:58:34 | |
Subtitles by Red Bee Media Ltd | 0:58:45 | 0:58:51 | |
E-mail us at [email protected] | 0:58:51 | 0:58:57 |