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16 celebrities have been battling to win the MasterChef crown. | 0:00:03 | 0:00:08 | |
Now we're down to the final three. | 0:00:08 | 0:00:10 | |
You've to keep your eye on the ball, keep focused. | 0:00:10 | 0:00:13 | |
Hopefully that is what I'm going to do. | 0:00:13 | 0:00:16 | |
These celebrities have already reached the top of their profession. | 0:00:16 | 0:00:20 | |
But can they cut it in the kitchen? | 0:00:20 | 0:00:21 | |
Now it is all about just ramping it up, cooking better and better. | 0:00:23 | 0:00:26 | |
Really excited about the final couple of hurdles, | 0:00:27 | 0:00:30 | |
and I want to make sure I finish strong. | 0:00:30 | 0:00:33 | |
Cooking doesn't get tougher than this. | 0:00:33 | 0:00:35 | |
It's the penultimate MasterChef challenge. | 0:00:49 | 0:00:52 | |
Kirsty, Phil and Nick are heading to the wilds of Dartmoor. | 0:00:53 | 0:00:59 | |
Tomorrow, here at the two Michelin star Gidleigh Park, | 0:01:01 | 0:01:05 | |
they will face their most daunting test yet - the chef's table. | 0:01:05 | 0:01:10 | |
And the man who will prepare them for their greatest culinary odyssey | 0:01:11 | 0:01:15 | |
is Gidleigh's legendary head chef - Michael Caines. | 0:01:15 | 0:01:19 | |
My approach is very much, the food that leaves the kitchen has to be | 0:01:19 | 0:01:23 | |
every bit as good as the team that I would have within Gidleigh. | 0:01:23 | 0:01:26 | |
There's no place to hide in the kitchen, | 0:01:26 | 0:01:29 | |
so I want to see them stepping up to the task. | 0:01:29 | 0:01:32 | |
Before he will allow them to cook for his peers, | 0:01:32 | 0:01:34 | |
they face a masterclass of cooking at this level. | 0:01:34 | 0:01:38 | |
Getting to cook with him in the kitchen, to his standards, | 0:01:40 | 0:01:43 | |
will be incredibly gruelling, and I am completely up for it. | 0:01:43 | 0:01:48 | |
I know about this restaurant, | 0:01:48 | 0:01:50 | |
and it's the number one place | 0:01:50 | 0:01:52 | |
in Britain at the minute, so it is quite daunting. | 0:01:52 | 0:01:55 | |
This is going to be hard, and I am not going to give up, | 0:01:56 | 0:02:00 | |
I will give it my absolute all. | 0:02:00 | 0:02:02 | |
I think this is a once-in-a-lifetime opportunity for our celebrities, | 0:02:02 | 0:02:06 | |
as long as they do not mess up, | 0:02:06 | 0:02:07 | |
I would not want to mess up in Michael's kitchen. | 0:02:07 | 0:02:10 | |
Hello, welcome. How are you? Nice to see you all. | 0:02:20 | 0:02:22 | |
We've some regular clients here, and you'll be cooking one of my signature dishes. | 0:02:22 | 0:02:26 | |
Obviously, I can't have any compromise today on the quality. | 0:02:26 | 0:02:30 | |
If is not good enough, I'm going to have to send it back. | 0:02:30 | 0:02:33 | |
Keep your wits about you, listen to what's being said, | 0:02:33 | 0:02:36 | |
and I hope you enjoy the experience as well as get a lot from it. | 0:02:36 | 0:02:40 | |
If you follow me, we'll set you on your tasks. | 0:02:40 | 0:02:42 | |
There's just two hours of prep before dinner service begins. | 0:02:46 | 0:02:51 | |
Nick is making a starter of Brixham scallops, | 0:02:53 | 0:02:57 | |
celeriac and truffle puree with soy truffle vinaigrette. | 0:02:57 | 0:03:00 | |
Remember, everything you do, you've got to do to exacting standard, | 0:03:00 | 0:03:04 | |
and it is quicker to do it once than for me to ask you to do it again. | 0:03:04 | 0:03:08 | |
Pay attention. | 0:03:08 | 0:03:09 | |
Scallops. Start them off real hot, and then slow them down. | 0:03:09 | 0:03:13 | |
If you are worried, you can always add a little drop of oil in it. | 0:03:13 | 0:03:17 | |
-Oil stops it from burning. -Yes chef. | 0:03:17 | 0:03:20 | |
Little bit of lemon juice, now take them out and put them on a cloth. | 0:03:20 | 0:03:24 | |
Spoonful, put it on the plate. | 0:03:26 | 0:03:29 | |
Like that, OK? | 0:03:30 | 0:03:31 | |
But then I just want you to do a few dots. | 0:03:31 | 0:03:34 | |
OK, then all we're going to do is dress the scallops. | 0:03:34 | 0:03:38 | |
Down, like this, | 0:03:39 | 0:03:41 | |
and then your salad, | 0:03:41 | 0:03:43 | |
and it is just going along the ridge. | 0:03:43 | 0:03:45 | |
All right, off we go. You have a little practice. | 0:03:47 | 0:03:50 | |
I am scared, I'm really scared. | 0:03:53 | 0:03:55 | |
I'm more scared than I have ever been. | 0:03:56 | 0:03:58 | |
The thing I'm most worried about is | 0:03:59 | 0:04:02 | |
making a complete fool of myself, basically. | 0:04:02 | 0:04:05 | |
It'll be like, "What, you're in the final MasterChef? Look at you." | 0:04:05 | 0:04:09 | |
Working in the kitchen, Phil, | 0:04:11 | 0:04:13 | |
you're going to be cooking a braised turbot. | 0:04:13 | 0:04:15 | |
It's a premium piece of fish | 0:04:15 | 0:04:17 | |
that we are letting you get your hands on. | 0:04:17 | 0:04:20 | |
Phil will be cooking braised turbot, with scallops, leek puree | 0:04:20 | 0:04:24 | |
and wild mushrooms, with a chive butter sauce. | 0:04:24 | 0:04:28 | |
So, cheque comes along and the first thing that you want to do | 0:04:30 | 0:04:33 | |
is brush at with lemon butter. | 0:04:33 | 0:04:35 | |
Once you have brushed it with lemon butter, put it on the stove. | 0:04:35 | 0:04:38 | |
When it comes up to the boil, put it into the oven - four minutes. | 0:04:38 | 0:04:43 | |
So, as soon as the fish is in the oven, | 0:04:43 | 0:04:45 | |
you start getting your garnish on. | 0:04:45 | 0:04:48 | |
The mushrooms take the longest to cook, | 0:04:48 | 0:04:50 | |
and then the other, you're going to cook spinach. | 0:04:50 | 0:04:53 | |
Dice, and trumpet you can leave constantly in that pan. | 0:04:53 | 0:04:59 | |
You've got your scallops, as well. | 0:04:59 | 0:05:01 | |
And when that turbot comes out you have got four minutes. | 0:05:01 | 0:05:06 | |
Two minutes resting and you have to make the sauce, | 0:05:06 | 0:05:09 | |
then you have two minutes dressing, that's key. | 0:05:09 | 0:05:11 | |
I know that you are thinking, "Oh my God," but believe me, don't worry. | 0:05:11 | 0:05:15 | |
That's one word that I'm thinking. | 0:05:15 | 0:05:17 | |
What do you reckon? | 0:05:24 | 0:05:25 | |
Easy, innit? | 0:05:27 | 0:05:29 | |
It's going to be frantic. | 0:05:31 | 0:05:33 | |
Five or six pans on the go at the same time, | 0:05:33 | 0:05:35 | |
small amounts, getting it right, not overcooking. | 0:05:35 | 0:05:38 | |
There's lots of little elements to come together. | 0:05:38 | 0:05:42 | |
Pressure is on for sure. | 0:05:42 | 0:05:44 | |
You know what I am like with my delicate fingers. | 0:05:44 | 0:05:46 | |
Kirsty, you've got a mammoth task. When I show you what you're doing, | 0:05:48 | 0:05:52 | |
you're going to think, "I'm not going to be able to do that." | 0:05:52 | 0:05:55 | |
Kirsty will also be preparing a main. | 0:05:57 | 0:06:00 | |
Roast Dartmoor lamb, with boulangere potatoes and fennel puree, | 0:06:00 | 0:06:04 | |
served with a Ragu of broad beans, peas and fennel. | 0:06:04 | 0:06:08 | |
First the lamb is cooked in a water bath at 45 degrees. | 0:06:08 | 0:06:13 | |
Wow! | 0:06:13 | 0:06:14 | |
OK, that's beautifully cooked medium rare. A bit of butter | 0:06:16 | 0:06:20 | |
and you are going to put your meat on there. | 0:06:20 | 0:06:22 | |
-And it only needs sealed? -Sealed. -Otherwise I will over cook it. | 0:06:22 | 0:06:26 | |
Yeah, we have done the magic for you. | 0:06:26 | 0:06:28 | |
That doesn't mean that you won't have something to worry about. | 0:06:28 | 0:06:32 | |
-Right, OK. -When it is sealed off, you are going to take this pesto | 0:06:32 | 0:06:36 | |
and you are going to brush one half. | 0:06:36 | 0:06:39 | |
And then you are going to impregnate into that, that, OK? | 0:06:40 | 0:06:44 | |
I want you to try and cut it as thin as you can, but not too thin. | 0:06:47 | 0:06:51 | |
That just looks amazing! | 0:07:01 | 0:07:03 | |
The hardest thing is getting it all coming together on the plate | 0:07:03 | 0:07:07 | |
at the same time and remembering each one of the stages. Woo! | 0:07:07 | 0:07:11 | |
Gidleigh Park has held its two Michelin stars for 12 years. | 0:07:18 | 0:07:23 | |
Before the three finalists cook for the chefs table, | 0:07:25 | 0:07:29 | |
they will have to impress these specially invited regular diners. | 0:07:29 | 0:07:34 | |
The clientele at Gidleigh Park are affluent connoisseurs | 0:07:34 | 0:07:37 | |
of food and wine, and they come here | 0:07:37 | 0:07:40 | |
because they know they are going to get a wonderful experience. | 0:07:40 | 0:07:44 | |
It's going to be a tough task. | 0:07:44 | 0:07:46 | |
The first table are coming through now, OK. Let's get settled. | 0:07:55 | 0:07:59 | |
You're definitely going to get a dish on every course. | 0:07:59 | 0:08:03 | |
It is going to happen, it is a fact. | 0:08:03 | 0:08:05 | |
-Starters away. Two scallops, one quail. -Yes, chef. | 0:08:12 | 0:08:17 | |
Careful hand with the seasoning. Nice little touch. | 0:08:17 | 0:08:21 | |
Put it where you want it to be, all right, OK? | 0:08:21 | 0:08:24 | |
Use your fingertips. | 0:08:24 | 0:08:27 | |
OK scallops in. | 0:08:28 | 0:08:29 | |
Yeah, the other way, though. | 0:08:31 | 0:08:33 | |
Good shake, good shake, and this one, as well. | 0:08:37 | 0:08:42 | |
OK Nick, OK let's go. | 0:08:42 | 0:08:44 | |
Light touch. If you dress it too much in advance, | 0:08:46 | 0:08:48 | |
you are going to kill the palate. Right, scallops out of then. | 0:08:48 | 0:08:52 | |
It's just the chaos of everyone, you know what I mean, | 0:08:52 | 0:08:55 | |
they're all so... They're all well oiled, | 0:08:55 | 0:08:58 | |
they know what they are doing. | 0:08:58 | 0:08:59 | |
I just feel like the new boy at school, you know what I mean? | 0:08:59 | 0:09:03 | |
It's all about confidence. | 0:09:03 | 0:09:05 | |
That is fine, that's OK. | 0:09:05 | 0:09:07 | |
Closer together, start large to small. OK. | 0:09:10 | 0:09:12 | |
That is it, that's it. Lovely. | 0:09:18 | 0:09:21 | |
And then truffle chive. | 0:09:21 | 0:09:23 | |
Service please! | 0:09:25 | 0:09:26 | |
That is good, I think that's lovely. Well done. | 0:09:28 | 0:09:30 | |
If you can do it like that every time, great. | 0:09:30 | 0:09:33 | |
I want more now straightaway. | 0:09:33 | 0:09:35 | |
Phil, Kirsty, big moment. | 0:09:35 | 0:09:37 | |
-Let's step up, away. One turbot, one lamb. -Yes, chef. | 0:09:37 | 0:09:41 | |
Phil and Kirsty's mains both have to be at the pass at the same time. | 0:09:41 | 0:09:46 | |
-Turbot in, Kirst. -Turbot in, thank you. | 0:09:50 | 0:09:53 | |
With Phil's turbot in the oven, | 0:09:53 | 0:09:56 | |
Kirsty has minutes to seal and dress her lamb. | 0:09:56 | 0:10:00 | |
Wait, wait, wait! | 0:10:00 | 0:10:01 | |
You're putting the butter everywhere, | 0:10:01 | 0:10:04 | |
all you are doing is burning it. | 0:10:04 | 0:10:06 | |
You've not even added any colour to it, so get it coloured one side then turn it over. | 0:10:06 | 0:10:10 | |
-Right. -Is the turbot in the oven? -Yes chef. -OK. | 0:10:10 | 0:10:12 | |
With six separate garnishes to bring together, | 0:10:12 | 0:10:15 | |
Phil must work quickly and precisely. | 0:10:15 | 0:10:18 | |
A knob of butter. Where has my spoon gone? Spoon, spoon, spoon. | 0:10:18 | 0:10:23 | |
-OK, leave the sauce, now come off and start the dress. -Yes, chef. | 0:10:29 | 0:10:33 | |
Kirsty, come on! Over here, you're over here. | 0:10:33 | 0:10:37 | |
Thinner, thinner, thinner. | 0:10:43 | 0:10:44 | |
Next time I want you to cut a little bit softer than that. | 0:10:44 | 0:10:48 | |
It looks like a butcher has got to it. | 0:10:48 | 0:10:50 | |
Well done. That's a good first effort. | 0:11:01 | 0:11:04 | |
Good seasoning on the sauce there, as well. | 0:11:04 | 0:11:08 | |
Kirsty, another one straightaway. | 0:11:08 | 0:11:10 | |
Phil, one turbot, one lamb away now, please. | 0:11:10 | 0:11:13 | |
I'm finding it, er, incredibly hectic and incredibly exciting. | 0:11:15 | 0:11:22 | |
Crazy... | 0:11:22 | 0:11:23 | |
..but good. | 0:11:25 | 0:11:27 | |
It is electric, it's like nothing I've ever seen in here, to be honest. | 0:11:27 | 0:11:33 | |
How long have I got for two scallops? | 0:11:33 | 0:11:36 | |
OK, now what? Large to smaller. | 0:11:42 | 0:11:44 | |
-Take your time. -Large to smaller. -Yeah. | 0:11:44 | 0:11:47 | |
Stop, stop. | 0:11:48 | 0:11:50 | |
Stop. Yep, good. | 0:11:52 | 0:11:55 | |
Perfect. | 0:11:55 | 0:11:56 | |
Less dressing OK. You've got enough vinaigrette to sink the Titanic. | 0:12:00 | 0:12:04 | |
That is very good, chef. What do you think? | 0:12:09 | 0:12:12 | |
-Would you pay 20 quid for that? -Definitely. | 0:12:12 | 0:12:15 | |
I must admit, to start off with it did look quite heavy. | 0:12:24 | 0:12:27 | |
It is covered in salad, but once you've actually | 0:12:27 | 0:12:31 | |
got through the salad and find what's below, it's very good. | 0:12:31 | 0:12:35 | |
Beautifully cooked scallops, but a little bit overdressed. | 0:12:35 | 0:12:39 | |
The subtlety of simplicity wasn't there. | 0:12:39 | 0:12:43 | |
Nick's done brilliantly well here. | 0:12:46 | 0:12:49 | |
This isn't an easy dish to put together. It really isn't. | 0:12:49 | 0:12:52 | |
It's very well cooked, very well seasoned, very well presented. | 0:12:52 | 0:12:56 | |
Well done, Nick. Well done. | 0:12:56 | 0:12:58 | |
Come on then, let's go, Phil. | 0:13:00 | 0:13:03 | |
-Check sauce please, chef. -Yes, chef. | 0:13:04 | 0:13:08 | |
Good seasoning, well done. | 0:13:08 | 0:13:10 | |
Let it build up, that's it. | 0:13:12 | 0:13:13 | |
Where are you going to put the turbot, think about it. | 0:13:13 | 0:13:16 | |
No place for the turbot. | 0:13:16 | 0:13:17 | |
In here, and then there. | 0:13:20 | 0:13:22 | |
OK, get these scallops on then, | 0:13:23 | 0:13:25 | |
let's get the rest of the garnish on, Phil. | 0:13:25 | 0:13:27 | |
Let's go then, quick, quick, quick. Fast hands now. | 0:13:27 | 0:13:30 | |
You're falling a little bit behind. | 0:13:30 | 0:13:33 | |
Stop. That is enough, more than enough. | 0:13:36 | 0:13:38 | |
Well done, good work. | 0:13:38 | 0:13:40 | |
I had the turbot. | 0:13:48 | 0:13:49 | |
The initial thoughts are, it's very good. | 0:13:49 | 0:13:52 | |
Very, very pretty dish. | 0:13:54 | 0:13:57 | |
Bursting with flavour, it's got that softness. | 0:13:57 | 0:14:01 | |
It is got that slipperiness. It's salty with butter. | 0:14:01 | 0:14:04 | |
Lovely. | 0:14:04 | 0:14:06 | |
This is a Michelin star dish, | 0:14:06 | 0:14:08 | |
and we have a rugby star from Gloucester. | 0:14:08 | 0:14:12 | |
I have got to say, for a man as big and hefty as Phil, | 0:14:12 | 0:14:16 | |
with the inexperience he has, | 0:14:16 | 0:14:18 | |
I am absolutely overjoyed for what he's done. | 0:14:18 | 0:14:21 | |
I am actually about to put on three lamb. | 0:14:24 | 0:14:26 | |
Chef wants it on, and left on one place. | 0:14:28 | 0:14:31 | |
Don't move it around he says. | 0:14:31 | 0:14:33 | |
You do listen, then? | 0:14:34 | 0:14:36 | |
Of course, chef. | 0:14:36 | 0:14:37 | |
Get the garnish on. | 0:14:39 | 0:14:41 | |
In it goes, salt-and-pepper, a touch of lemon juice. | 0:14:41 | 0:14:43 | |
Come on then, quickly Kirsty, | 0:14:43 | 0:14:45 | |
-we are all waiting for you now. -Right, chef. | 0:14:45 | 0:14:47 | |
Get the heat in it, get the heat in it. | 0:14:47 | 0:14:49 | |
It's stressful, of course it's stressful. | 0:14:49 | 0:14:51 | |
Chef's shouting all the time for stuff. | 0:14:51 | 0:14:53 | |
Kirsty, you ready to go then? | 0:14:55 | 0:14:57 | |
Yes, chef. | 0:14:57 | 0:14:59 | |
Let it build up. No, whoa, whoa, whoa! | 0:15:00 | 0:15:03 | |
I'm not happy, I want to change it, chef. | 0:15:03 | 0:15:06 | |
OK, Kirsty, off you go then. Now you have to play catch up, yeah. | 0:15:06 | 0:15:10 | |
Yes, chef. | 0:15:10 | 0:15:11 | |
Tighter, tighter. | 0:15:14 | 0:15:15 | |
OK, we need speed now, otherwise this is going to get cold. | 0:15:15 | 0:15:19 | |
-I want to slice this end. -More. -OK, on you go, Kirsty. | 0:15:19 | 0:15:22 | |
That's lovely, looking good. | 0:15:26 | 0:15:27 | |
I thought the jus was going to be very heavy, | 0:15:36 | 0:15:38 | |
in fact it's not heavy at all. | 0:15:38 | 0:15:40 | |
It's perfectly cooked altogether very tasty. | 0:15:40 | 0:15:44 | |
There's a saltiness, and sharpness of olives in the sauce. | 0:15:48 | 0:15:51 | |
There's little bits of mint in the vegetables, | 0:15:51 | 0:15:55 | |
yet the meat itself is just falling apart. | 0:15:55 | 0:15:58 | |
Absolutely stunning. | 0:15:58 | 0:16:01 | |
Well done tonight. That's the end of service for you. | 0:16:08 | 0:16:11 | |
I think you did well. | 0:16:11 | 0:16:12 | |
There's plenty of things you can take from tonight. | 0:16:12 | 0:16:16 | |
The reality is that's really just a warm-up. | 0:16:16 | 0:16:19 | |
-Best of luck for tomorrow. -Thank you, chef. -Kirsty, well done. | 0:16:19 | 0:16:23 | |
Excellent work. | 0:16:23 | 0:16:25 | |
Phil and Nick, thank you. | 0:16:25 | 0:16:27 | |
That was amazing! Oh my God! | 0:16:27 | 0:16:31 | |
That has to be the hardest thing I think I have ever done. | 0:16:33 | 0:16:37 | |
Wow, that is cooking to a whole new level. | 0:16:43 | 0:16:48 | |
The bar was raised a long way today. | 0:16:48 | 0:16:52 | |
My ankles are killing me. | 0:16:52 | 0:16:55 | |
It was brilliant and it was also horrible. | 0:16:55 | 0:16:57 | |
Now I'm feeling tired. Right now I want to go to bed. | 0:16:58 | 0:17:02 | |
That is all I want to do. | 0:17:02 | 0:17:04 | |
God, I think I was worried about putting weight on this series. | 0:17:04 | 0:17:07 | |
I just took it all off tonight. | 0:17:07 | 0:17:09 | |
I'm feeling really happy that I did that today, | 0:17:09 | 0:17:11 | |
that was a fantastic experience. | 0:17:11 | 0:17:13 | |
I just want to make sure nobody has a drink too many tonight, | 0:17:13 | 0:17:16 | |
because tomorrow's going to be a very busy day. | 0:17:16 | 0:17:19 | |
It's the morning of the celebrities' greatest challenge. | 0:17:33 | 0:17:38 | |
In under five hours Michael Caines' protege, Sam Moody, | 0:17:40 | 0:17:44 | |
his Michelin starred peers, Tom Kitchin, Nathan Outlaw, | 0:17:44 | 0:17:48 | |
and John Campbell, and MasterChef Champion Mat Follas, | 0:17:48 | 0:17:53 | |
will be taking their seats. | 0:17:53 | 0:17:55 | |
After last nights challenge, I thought, how can it get tougher? | 0:17:55 | 0:18:02 | |
I'm nervous, obviously. | 0:18:03 | 0:18:06 | |
We've had cooking for allsorts on this show, | 0:18:06 | 0:18:08 | |
but cooking the chefs is taking it to a real other level now. | 0:18:08 | 0:18:12 | |
This is the final challenge before that final cook-off. | 0:18:14 | 0:18:18 | |
We're at the end of the road. | 0:18:18 | 0:18:21 | |
This is by far the toughest, for me, of the whole competition. | 0:18:22 | 0:18:26 | |
-Morning. -Morning chef. -I hope you slept well? | 0:18:33 | 0:18:36 | |
-Very well. -Today is a different challenge. | 0:18:36 | 0:18:38 | |
You'll be under pressure as soon as the day starts with regards to time. | 0:18:38 | 0:18:43 | |
So, let's go. | 0:18:43 | 0:18:44 | |
OK, Kirsty. You are doing the starter, | 0:18:48 | 0:18:50 | |
which is the raviolo of Cornish lobster, | 0:18:50 | 0:18:53 | |
with spring cabbage, and a lovely mushroom allevec, | 0:18:53 | 0:18:56 | |
with a lobster bisque. | 0:18:56 | 0:18:58 | |
Quite a lot to do today. | 0:18:58 | 0:18:59 | |
You've also got to cook the lobsters, make the mousse, | 0:18:59 | 0:19:03 | |
make the bisque, | 0:19:03 | 0:19:05 | |
then make a mayonnaise sauce from some of the bisque reduction, | 0:19:05 | 0:19:08 | |
and finally you've got to make the bisque sauce - | 0:19:08 | 0:19:10 | |
the cappuccino affect. | 0:19:10 | 0:19:12 | |
So all of that needs to be done in quite a concise amount of time. | 0:19:12 | 0:19:16 | |
-You haven't got long. -Never cooked anything like this, ever. | 0:19:16 | 0:19:20 | |
When I cooked pasta for the children, | 0:19:20 | 0:19:23 | |
our raviolis looked nothing like that. | 0:19:23 | 0:19:26 | |
With over 30 different cooking processes, | 0:19:28 | 0:19:31 | |
preparation is crucial. | 0:19:31 | 0:19:34 | |
Look at that lovely orange colour. | 0:19:35 | 0:19:38 | |
Kirsty starts with the lobster, which will be served two ways - | 0:19:38 | 0:19:44 | |
cut into medallions, | 0:19:44 | 0:19:45 | |
and also prepared as a mousse for the raviolo filling. | 0:19:45 | 0:19:49 | |
-I want six cracking, lovely sized portions. -Right. | 0:19:49 | 0:19:52 | |
The rest you're just going to chop up, and put in the mousse, | 0:19:52 | 0:19:56 | |
so doesn't matter, does it? | 0:19:56 | 0:19:57 | |
OK, Phil. You'll be cooking one of my classic dishes, | 0:20:02 | 0:20:05 | |
which is beef fillet, pan roasted, | 0:20:05 | 0:20:07 | |
with a little fricassee of morel mushrooms, broad beans and peas, | 0:20:07 | 0:20:11 | |
with a lovely truffle pomme puree and a Madeira sauce. | 0:20:11 | 0:20:14 | |
Fantastic dish. | 0:20:15 | 0:20:16 | |
Looks amazing, things which I'd love to eat, | 0:20:16 | 0:20:19 | |
it's just the reality of trying to get it all together. | 0:20:19 | 0:20:22 | |
Phil starts work on the Madeira sauce. | 0:20:26 | 0:20:29 | |
That's it. Don't stir it too much now. Let the heat get through it. | 0:20:29 | 0:20:32 | |
Nice colour, nice caramelisation. | 0:20:32 | 0:20:35 | |
If you move it around, you cool the pan down, so just leave it. | 0:20:35 | 0:20:39 | |
-Let it get hot then stir it. -Yes, chef. -OK? | 0:20:39 | 0:20:41 | |
After last night, I'm not surprised at all | 0:20:41 | 0:20:44 | |
about the kind of detail which has to go into it. | 0:20:44 | 0:20:48 | |
And now the...pressure is on. | 0:20:48 | 0:20:51 | |
Right. | 0:20:54 | 0:20:55 | |
Nick's on dessert. | 0:20:56 | 0:20:58 | |
An intricate dish of milk chocolate mousse, | 0:20:58 | 0:21:02 | |
caramel and cardamom parfait with cardamom foam, | 0:21:02 | 0:21:05 | |
milk chocolate, sprinkled with nougatine and a caramel spring. | 0:21:05 | 0:21:11 | |
Look at the work that's gone into it. | 0:21:11 | 0:21:12 | |
The mousses are beautifully balanced, the parfait frozen, OK? | 0:21:12 | 0:21:16 | |
Technical detail in the spring, | 0:21:16 | 0:21:17 | |
and the nougatine glace, which looks beautiful. | 0:21:17 | 0:21:21 | |
How do you feel about that? | 0:21:21 | 0:21:23 | |
I think I'm going to have a cup of tea! | 0:21:23 | 0:21:25 | |
If you've got time! | 0:21:25 | 0:21:27 | |
If you've got time, chef. | 0:21:28 | 0:21:30 | |
I've got to get this mousse on early doors, | 0:21:35 | 0:21:38 | |
because it takes about 3.5 hours to set, so this is job numero uno, | 0:21:38 | 0:21:45 | |
as they say in the catering game. | 0:21:45 | 0:21:48 | |
Nick melts the milk chocolate and adds it to the boiling milk, | 0:21:54 | 0:21:58 | |
double cream and glucose mixture. | 0:21:58 | 0:22:00 | |
# Going round and round | 0:22:02 | 0:22:04 | |
# Round and round and round | 0:22:04 | 0:22:06 | |
# Round and round round and round... # | 0:22:06 | 0:22:09 | |
It needs to be blended to exactly the right consistency, | 0:22:09 | 0:22:12 | |
if it's to set, and have a shiny, smooth texture. | 0:22:12 | 0:22:16 | |
Fingers crossed they set. | 0:22:20 | 0:22:22 | |
Kirsty starts the raviolo filling, a lobster mousse, | 0:22:25 | 0:22:28 | |
made by blending double cream with lobster, scallop coral and celery. | 0:22:28 | 0:22:33 | |
Give it a shake. | 0:22:35 | 0:22:36 | |
OK, that's fine. We're going to take that out and put it in a bowl. | 0:22:36 | 0:22:41 | |
Now, I want you to fold in the rest of the ingredients, | 0:22:41 | 0:22:43 | |
so the lobster's got to go in, the celery's got to go in, | 0:22:43 | 0:22:46 | |
and, of course, the cabbage has got to go in. | 0:22:46 | 0:22:49 | |
OK, give it a good mix, that's it. Be vigorous. That's it. | 0:22:49 | 0:22:52 | |
OK, not too much, though! | 0:22:52 | 0:22:54 | |
Somewhere between where you were, and where you are. | 0:22:54 | 0:22:57 | |
OK, take it off the ice now, and give it a good stir. | 0:22:57 | 0:23:01 | |
Kirsty, I've seen your dish. It's bordering on lunacy. | 0:23:03 | 0:23:07 | |
Yeah, but I'm bordering on lunacy now, so we're kind of meshed. | 0:23:07 | 0:23:11 | |
How do you approach this? | 0:23:11 | 0:23:13 | |
I keep saying, it's got to be 45% fear, 55% excitement. | 0:23:13 | 0:23:16 | |
It's when it tips the other way, it's a problem. | 0:23:16 | 0:23:19 | |
And how are you at the moment? | 0:23:19 | 0:23:20 | |
48% fear, 52% excitement. | 0:23:20 | 0:23:24 | |
I have to make sure it doesn't tip over! | 0:23:24 | 0:23:26 | |
-It's going to get worse, isn't it? -Yes! | 0:23:26 | 0:23:28 | |
-How intense is it going to get? -That intense! -Right, all right, Kirsty. | 0:23:28 | 0:23:32 | |
Phil's beef trimmings are still caramelising for his Madeira sauce. | 0:23:32 | 0:23:38 | |
OK, all that caramel's up, I can smell it. | 0:23:38 | 0:23:40 | |
After you've done the sliced mushrooms, add the cherry vinegar. | 0:23:40 | 0:23:44 | |
-Reduce that down to nothing, all right? -Yes, chef. | 0:23:44 | 0:23:46 | |
Now, he needs to prep the other five elements of his dish. | 0:23:48 | 0:23:52 | |
Very nervous about the time left. | 0:23:55 | 0:23:57 | |
Things like this seem to take me an age. | 0:23:57 | 0:24:00 | |
With his mousse in the fridge, | 0:24:04 | 0:24:06 | |
Nick starts the tempering process to create the chocolate ring. | 0:24:06 | 0:24:11 | |
First, the chocolate has to be heated to exactly 45 degrees, | 0:24:12 | 0:24:16 | |
before being cooled back to 28 degrees. | 0:24:16 | 0:24:20 | |
It's all about the timings. It's got to be done at certain temperatures. | 0:24:20 | 0:24:24 | |
So it, so it's, er... So it shines. | 0:24:24 | 0:24:27 | |
Finally, the chocolate must be warmed back up | 0:24:28 | 0:24:31 | |
to precisely 32 degrees. | 0:24:31 | 0:24:33 | |
31, chef, 31.5. A minute. | 0:24:35 | 0:24:38 | |
Is that all right? | 0:24:40 | 0:24:42 | |
You're about one degree over. | 0:24:44 | 0:24:46 | |
-If you'd taken that off maybe 5-10 seconds earlier. -OK. | 0:24:46 | 0:24:49 | |
A bit worried about his tempering of his chocolate. | 0:24:51 | 0:24:53 | |
He might've rushed that. He had more time than he realised. | 0:24:53 | 0:24:56 | |
You know, it's a bit of a patient thing, but hopefully it'll be OK. | 0:24:56 | 0:25:00 | |
Fiddly, innit? | 0:25:06 | 0:25:08 | |
HE TITTERS | 0:25:09 | 0:25:10 | |
Stand back. | 0:25:13 | 0:25:14 | |
Kirsty must now prepare the lobster bisque. | 0:25:14 | 0:25:17 | |
Basically, I'm cooking the veg for about 10 minutes, then adding the spices and tomatoes, | 0:25:20 | 0:25:24 | |
and I'm boiling all the pieces of lobster in oil. | 0:25:24 | 0:25:27 | |
I'm just working as fast as I can, but steadily, | 0:25:27 | 0:25:30 | |
in the hope that I'll get there on time. | 0:25:30 | 0:25:32 | |
Done hundreds of these on Masterchef. | 0:25:38 | 0:25:40 | |
TIMER BLEEPS | 0:25:40 | 0:25:42 | |
Hot, hot! | 0:25:48 | 0:25:50 | |
Kirsty? You've got 40 minutes to go. | 0:25:54 | 0:25:57 | |
-Mushrooms, tomato concasse, mayonnaise to make, OK? -Right. | 0:25:57 | 0:26:01 | |
You've got to get the garnishes done in the next 20 minutes, | 0:26:01 | 0:26:04 | |
otherwise we're in trouble. | 0:26:04 | 0:26:06 | |
Oh, my God, look at this. | 0:26:13 | 0:26:15 | |
Kitchens like this are calm for a reason, | 0:26:19 | 0:26:21 | |
because they're well organised. | 0:26:21 | 0:26:23 | |
Today, we have thrown a spanner, | 0:26:23 | 0:26:25 | |
a firework, and a Molotov cocktail | 0:26:25 | 0:26:28 | |
into that kitchen, and it is no longer a calm place. | 0:26:28 | 0:26:31 | |
Tomorrow night, the journey ends. | 0:26:36 | 0:26:40 | |
First, they will have to survive the scrutiny of the chefs' table... | 0:26:43 | 0:26:47 | |
This is a daunting task. | 0:26:47 | 0:26:48 | |
I'm sure they're all heart-in-the- mouths moments in there, just now. | 0:26:48 | 0:26:52 | |
We need to get on. We're falling behind. I'm a little bit worried. | 0:26:52 | 0:26:55 | |
I've got to start again, because I've just completely botched it. | 0:26:55 | 0:26:59 | |
We should be up on the service now, for this. | 0:26:59 | 0:27:01 | |
Sorry, five minutes behind. | 0:27:01 | 0:27:03 | |
You're committed now, so let's go. You won the World Cup. This is easy! | 0:27:03 | 0:27:08 | |
Oh, come on, mate! | 0:27:08 | 0:27:10 | |
Get off me! | 0:27:10 | 0:27:12 | |
..then, either Kirsty, Nick, or Phil, | 0:27:16 | 0:27:21 | |
will be crowned Celebrity Masterchef Champion. | 0:27:21 | 0:27:24 | |
HE GROANS | 0:27:24 | 0:27:27 | |
For me, gorgeous. | 0:27:31 | 0:27:34 | |
Love it. | 0:27:34 | 0:27:36 | |
Good imagination. Good palate. | 0:27:36 | 0:27:38 | |
Our celebrity Masterchef Champion is... | 0:27:45 | 0:27:49 | |
Subtitles by Red Bee Media Ltd | 0:28:16 | 0:28:19 | |
E-mail [email protected] | 0:28:19 | 0:28:22 |