Episode 19 Celebrity MasterChef


Episode 19

Culinary challenge. The remaining celebrities head to London restaurant La Porte des Indes to cook a lunch service and one of the head chef's signature dishes.


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Transcript


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'16 celebrities are battling it out

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'to win the coveted MasterChef crown.'

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I wouldn't be here if I didn't want to win it!

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These celebrities have already reached the top of their profession.

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But can they cut it in the kitchen?

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Can I do it? Dunno. Wait and see.

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I'm waking up thinking about food, dreaming about being in kitchens.

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Cooking doesn't get tougher than this.

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'All this week, these three celebrities

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'have been set challenges to determine their expertise.

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'At the end of the week, only the best

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'will go through to the semifinals.'

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We have three very, very strong celebrities

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who have proven so far in this competition they can cook well.

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But now we're gonna turn up the heat.

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'Today, they'll be thrown in at the deep end,

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'cooking to professional standards in a busy London restaurant.'

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Not bad for a first time!

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'Then they'll have to show John and Gregg what they've learnt.'

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Every single challenge has been a stepping stone.

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I've made lots of mistakes.

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I've enjoyed trying to push myself.

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RUTH: The more we do,

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we get more into the flow of it.

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PHIL: I'm getting better.

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I'm going to fight to the very end.

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'It's 9am, and Ruth, Phil and Kirsty

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'are heading to cook in their first restaurant service.'

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It's a bit scary, cooking for people who are paying for your food!

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PHIL: Very nervous.

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I know it's going to be tough, but this is why we're here.

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KIRSTY: It's going to be very high pressure in there.

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The thing is to be incredibly focused.

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They are going to experience, for the first time,

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the white heat of a professional restaurant service.

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We're going down the Spaghetti House!

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We don't want pastries.

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I don't know why I'm trying to guess. I don't know where we are.

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This is no ordinary restaurant. This is so far out of their comfort zone, they might be on the moon.

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Ooooh!

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KIRSTY: An Indian restaurant? PHIL: That looks posh.

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"La Porte des Indes", as they say on the Dordogne.

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'They will be cooking at La Porte des Indes in London's West End,

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'which specialises in Indian dishes with French influences.

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'They'll be working under the watchful eye of chef patron

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'Mehernosh Mody.'

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-Hello.

-ALL: Morning.

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Each one of you will get a dish to make.

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Obviously, we give the strong lad something more tough!

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Please don't!

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Are you ready to cook?

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ALL: Yeah.

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Why don't you follow me and I'll show you your station?

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So, let's say that's about... Touch that.

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'Former rugby player Phil will cook a starter of tandoori lamb kebab

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'served with a salad and a mango chutney.'

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These kebabs are quite popular. I expect the starter to really move.

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'It's food I love. I've never cooked it.

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'I've got no understanding of it.'

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There might be a few bumps on the way.

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This is the meat. You'll do this in prep later.

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You mix up with spices.

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Really work it. You've got strong shoulders.

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As you can see over here...

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Use these skewers. Work your way around over there.

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-Is it important to keep it even?

-Yes, I'm just...

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Pull it along the length of the skewer.

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And then you put that in over there.

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The thing with the tandoori oven

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is there's no dials to control the temperature.

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It's a question of touch, feel, experience.

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You're gonna lose a lot of hair on your arms.

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Your arm's gonna keep going in and your hair's going to get singed.

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'Historian Ruth is in charge of the prawn biryani

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'with a pomegranate raita.'

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Take a bit of the sauce.

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Once the prawns have cooked through,

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layer with rice,

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then you follow with more rice.

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Here's the pastry.

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-Stretch it over.

-Stretch it over.

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Just pop that onto the rack.

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It's all going to be about timing, keeping everything in my head

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so that I don't let anything go dry.

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It's going to be a juggling act.

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So, there you go. You want to grab that for me? Rest it first.

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It's difficult to make sure that it's not been over-cooked,

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they haven't forgotten to put the prawns in in the correct fashion!

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When that goes up, the waiter will cut that open,

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you see the steam and aroma - heaven!

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When the customer opens the pot, I hope there's something in there!

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BOTH LAUGH

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'Journalist Kirsty is going to be responsible

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'for the guinea fowl chettinad with semolina mash.'

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-I'm going to trust you to give me a great dish out there.

-OK, chef.

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In goes the mustard seeds.

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You've got to let them pop and crackle.

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You get that aroma coming up.

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Are you with me? OK.

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-So, mustard seeds...

-The curry leaves.

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Once you've roasted the spices, you grind them down.

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-You get a base like that.

-Oh, it's lovely!

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Quickly stir-fry that. That's why we've cut them into fine strips.

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It doesn't take long to cook through. That's your main dish.

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It's accompanied by semolina mash.

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Put that into these little bowls.

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You place your guinea fowl over there.

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I expect to at least sell 25, 30 portions of this today.

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OK.

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I imagine there's some very exacting customers as well as chefs.

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I've got to get it perfect.

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'The celebrities now have two hours to complete their mise en place

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'ahead of service.'

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Incredible smells coming off this!

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That's powerful!

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Phew!

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Imagine a professional spice grinder!

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'There is now only 30 minutes until service begins.'

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PHIL: Everything's getting hotter.

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You can feel the pressure. Everyone's moving that bit quicker.

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The adrenaline and butterflies are beginning to go.

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-Service is about to start. How are you guys doing?

-OK.

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All hell breaks loose any minute now, really.

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Brilliant. Let's get going, then.

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First order of the day. You're in business!

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Five of the lamb kebabs.

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PHIL: Five orders to go out. First up. Under pressure.

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Got to keep everything prepared and try not to burn my hands too much.

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They look really lovely.

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Phil, can I have the plates that are ready, please?

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Lovely.

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Not bad, for a first time!

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'Ruth is also off to a busy start with her biryani.'

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Four orders straight off.

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Try and keep it less of the sauce.

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-What'll happen is, it'll soak in and make everything soggy.

-Right.

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I can see what he means.

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It looks quite dry, you put it in the pan and it lets go more liquid.

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I've never cooked a biryani before!

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Phil, three more lamb kebabs to go, now!

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'Kirsty has had no orders for her guinea fowl and semolina.'

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The gas is ready.

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The idea is that I'm going to be ready to cook, hopefully,

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when the first order comes in.

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-Ruth, still waiting for the first one to come out.

-Coming now.

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I want it cooked. Don't just give it to me because I'm asking for it.

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I'm not an expert on prawns but this is particularly tasty.

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Kirsty, one portion of guinea fowl now.

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I'm going to watch my heat. I don't want to burn my spices.

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I'm cooking my guinea fowl through.

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Memories of uncooked chicken haunt me yet.

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Guinea fowl. Brilliant.

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Kirsty, I need two and one. Three portions of guinea fowl to go.

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This one looks perfect, nice.

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-Whereas that one looks a bit dead.

-OK.

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Lovely.

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I'm eating the guinea fowl. Very nice. Most enjoyable.

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'The restaurant is filling up

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'and the celebrities' dishes are proving a popular choice.'

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-Three more lamb kebabs.

-Yes, chef.

-Now.

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-Phil, sir, can you move it, please?

-30 seconds, chef.

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Just cut them and let's go now. You've got to speed up, I'm sorry.

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One more order. Phil, listen up. Five lamb kebabs to go.

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Big pressure. Lots of orders coming in.

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Lots of things going on.

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-I'm still waiting for that one kebab.

-Yes, chef.

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Some of them are a bit raw inside. This is very pink inside.

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-Put that in there. Give it another minute or so.

-Yes, chef.

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Skewer the others as well.

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Just be careful on the next ones.

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Chef's had a go at me, probably an oversight from me. Slightly rushed.

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-Ruth?

-Yes.

-Three portions of biryani on order now.

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Nice and busy.

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Add one more biryani to that. There's a new order.

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He's ordering another one, yeah?

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You've got one more prawn biryani on order.

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-One more on order?

-Which makes a total of...?

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-Three.

-Nine. In all.

-Yes. Can I have some more prawns, please?

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-Remember how many you've got on order?

-One, three and one.

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-And the previous ones?

-Two.

-You should have eight.

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-And I just added three more now.

-Yes, chef.

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Ruth, we need to have three biryanis ready. I'd like them, please.

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-Ruth.

-Yes, chef.

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This has been sloppily put over.

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I don't like presentation. You can tell it's not my thing.

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I just heard a comment, telling me that they find it a bit too wet.

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-OK.

-It's turning too soggy.

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I put a bit much sauce in.

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Either I have to reduce the amount of sauce or reduce it slightly more.

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So I will.

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-Kirsty, two more portions of guinea fowl on order.

-Thank you.

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Kirsty, you've got one more guinea fowl.

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The orders are piling up.

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Kirsty, can you change that? The semolina's just one lump.

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-Can you make sure it's moulded up properly, please?

-Yeah.

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I don't like my moulds not being good enough!

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I really don't. I want it to look fabulous!

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Ooh! Sorry.

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Chef?

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-Kirsty?

-Yes.

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You've got a bit of semolina in that.

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Can you give me another portion?

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'With service coming to an end, Phil is up to speed.'

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Lovely.

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Phil, these are much better.

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He's doing well for someone who's never handled a tandoori before.

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I think he's brilliant.

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-Ruth, one more prawn biryani.

-Yes, chef. I'll get this perfect.

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I hope I've sorted the problem out.

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I'm making them drier so, hopefully, they'll be a bit better.

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The rice was sticky, just what you'd expect from biryani.

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Kirsty, you've got a last order in. One portion of guinea fowl, now.

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Much, much better.

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OK, guys. Thank you.

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Thank you, chef.

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Somebody's who's never worked in a professional kitchen,

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just stepped in and been told what to do,

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from that perspective, I think they've done brilliantly.

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Phil did make a few basic errors,

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but he did pretty good.

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It's high pressure, high intensity. I really enjoyed it.

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It was absolutely brilliant. I'm buzzing.

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As far as Ruth goes, there were just marginal errors.

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Too much water was making her biryanis a bit soggy.

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She tried to rectify it. Hats off to her.

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I know I made a few mistakes.

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I always make a few mistakes, but I really enjoyed it.

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Kirsty needs to really concentrate on her presentation.

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With the semolina, she was sometimes a bit rough.

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Chef sent back one plate, so I was disappointed in that.

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I'm pretty shattered.

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'A gruelling service is over,

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'but the celebrities now face an even tougher challenge -

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'cooking chef Mehernosh Mody's signature dish,

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'crab malabar.'

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It's one of those created dishes that stood the test of time.

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So it's one of our favourites here.

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It's quite complicated, the steps that you take making the dish.

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Watch me very carefully. A bit of oil in the pan.

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Let the oil heat up. The mustard seeds have to pop.

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Otherwise it doesn't release the flavour.

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Then poppy seeds, and follow that with the onions.

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Finely chopped garlic, just a little bit. Now, lower the heat.

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The reason why is because you're adding a powdered spice.

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The powdered spice is so microscopic, if the oil is very hot,

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instantly, a kind of burn-off is left.

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You're going to put in a bit of turmeric.

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Yoghurt. Dried, desiccated coconut.

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Coconut milk.

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Sweetcorn.

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You're using crab, which will have a lot of salt.

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So go very easy on the seasoning. Put it on a very low simmer.

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Finally, the flaked crab meat.

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Gently mix up everything. Don't mash it up.

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Fill it back into the shell, and that's your crab malabar.

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RUTH LAUGHS

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Make sure you concentrate and remember everything.

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And let's see what you can do.

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I've got a brain like a sieve.

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The chances of me remembering all those instructions are...!

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I'm worried I might not have cooked the coconut quite long enough.

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The coconut's a little bit gritty.

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Fingers crossed.

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I feel, straight off, there's an over-use of mustard seeds.

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-Right.

-Let's see how the taste goes.

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Texture-wise, it's fine.

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The first taste of the crab, the sweetcorn hits you. That's lovely.

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After a mouthful, I find the coconut overbearing.

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A little too much dried coconut.

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-I thought that when I tasted it.

-Did you?

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-You keep crunching on that coconut and that stays in your mouth.

-Yeah.

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Somebody who's just seen me make it for the first time,

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you've done better than most of my chefs do

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-when I ask them to do it the first time.

-Phew.

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I think that went quite well! He was absolutely right about the coconut.

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I'm glad he liked it other than that, though. Phew!

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ALARM GOES OFF

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ALARM STOPS Ah!

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I really hope that I can do the understated, the subtle,

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not overpower anything too much.

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Just remembering that this dish, as the chef said,

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is about the crab meat, which done the talking.

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It's gonna have to do.

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It's Chef's signature dish. I hope I've done it justice. So...

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Phil, the first look is amazing.

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The fluffiness of the crab, the colour of the turmeric,

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it's almost perfect, top marks is all I can say.

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I can't fault this.

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Seriously. The flavours, balance, mustard, freshness of the crab.

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-Ah. Thank you.

-Hats off.

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To you! That's all I can say.

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'It went REALLY well.'

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I'm not sure whether it was luck or judgment, but fantastic comments.

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Can't stop smiling. That's unusual for me, isn't it?

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Oh, dear.

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I want to make sure that I cook this properly and in a precise way.

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That's what he was looking for.

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I'm hoping I haven't put too much salt in it. I think not.

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I want it to be perfect, so I'm hoping it is.

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Kirsty,

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first looks, if I look down in the shell,

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there's a lot of oil there

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and I find the crab meat mashed up completely.

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That's the first look. Let's see how the taste goes.

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-I find it a bit salty.

-Mm-hm.

-And your mustard seeds, some of them,

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have kind of burnt through, I'm getting a bit of bitterness.

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This isn't my signature dish.

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Yadayada.

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I am so annoyed with myself.

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Immediately I poured the oil into the pan, I knew there was too much.

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I should have taken the time and poured half of it away.

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No question, I KNEW that was wrong.

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Never mind.

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RUTH: I'm feeling really good, actually.

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I enjoyed every bit of it and learned loads. It's been a good day.

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PHIL: A lot of nerves, coming to a restaurant for the first time,

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but to have finished off with the chef, cooking his signature dish

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and him being really happy with it, it's made my day. Fantastic!

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It was quite thrilling to be in that kitchen.

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A bit disappointed with the signature dish. Dag-nabbit!

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What a mistake!

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Welcome back. Hope you've got some energy left. That was probably exhausting.

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We sent you to that restaurant to learn, to inspire you.

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We have on these benches an extraordinary set of ingredients.

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From that set of ingredients, we want you to cook for us two dishes

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which have been inspired by your time in that restaurant kitchen.

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Ladies and gentleman, come and select your ingredients.

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'Today's ingredients include aubergines,

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'duck, potatoes,

0:25:560:25:59

'yoghurt, salmon

0:25:590:26:02

'and a selection of fruit, vegetables and spices.'

0:26:020:26:06

RUTH: Nervous, as always.

0:26:060:26:09

Having that moment where you go blank!

0:26:090:26:12

What is that? Guinea fowl? No, it's duck.

0:26:120:26:15

PHIL: I'm thinking all sorts.

0:26:150:26:17

That's what I'm thinking.

0:26:170:26:19

Come on, guys.

0:26:230:26:25

You know what you're going to cook. Impress us!

0:26:340:26:37

You have one hour and 15 minutes.

0:26:370:26:40

Guys, let's cook.

0:26:400:26:42

Our three have done pretty well in that professional kitchen.

0:26:490:26:54

Now, they have a chance to prove to us how much they've learnt.

0:26:540:26:58

Let's see if they've got a little spark of something special.

0:26:580:27:02

Ruth is a fascinating cook, John. She likes to do historical dishes.

0:27:090:27:14

I love the sticky sauce, and the squirrel's lovely and soft.

0:27:160:27:20

I really like Ruth's food, but it's ugly!

0:27:200:27:24

I think you've got a palate. Wonder whether you've got an eye.

0:27:240:27:29

I don't want elegant. I just want smart, clean, crisp food from Ruth.

0:27:300:27:34

I'm well aware that I can muck it up at a moment's notice.

0:27:360:27:39

I seem to have the ability to get everything right then completely blow it on something simple.

0:27:390:27:45

-Have we got something historical?

-No. This vented out of my brain.

0:27:470:27:51

-I can't help but draw on ideas from the past, but it's made up as I go along.

-What are your dishes?

0:27:510:27:58

Marinated salmon, served with a sauce that is going to be...

0:27:580:28:03

cinnamon,

0:28:030:28:04

-a bit of, um...

-Almonds?

-Almonds, to give it a bit of texture.

0:28:040:28:09

The other course, pan-fried duck using many of the spices we were using in the professional kitchen,

0:28:090:28:15

along with plums, so you get that sweet with spiciness with the meat.

0:28:150:28:20

-How do you feel about the competition?

-The more I do, the more I enjoy.

0:28:200:28:25

You learn a thing and another thing and it sort of builds.

0:28:250:28:29

Ruth has got some really nice ideas.

0:28:310:28:33

She's got salmon marinating with a little bit of honey.

0:28:330:28:38

She's also got a duck that she wants to serve with a plum sauce.

0:28:380:28:42

She's got no idea how she's going to finish off

0:28:420:28:45

to make them into complete dishes.

0:28:450:28:48

You've had 30 minutes.

0:28:540:28:56

Phil, ex-England rugby captain.

0:28:560:28:59

You and I believe in Phil. He's turning out nice food.

0:28:590:29:02

-This is a good start.

-Thank you very much.

0:29:020:29:06

I think your enemy right now is your own confidence.

0:29:060:29:10

Got to get through to the semifinals.

0:29:160:29:20

And today, hopefully, I can do well.

0:29:200:29:23

Not a huge amount of ingredients on the bench. What are your dishes?

0:29:250:29:29

One of them I know. The second one I don't.

0:29:290:29:32

I'm going to do a chicken with the chilli with cumin and some turmeric.

0:29:320:29:39

-How have you taken that duck and turned it into a chicken?

-Oh, sorry.

0:29:390:29:43

Was it duck? There you go! Thanks very much.

0:29:430:29:47

I'm going to do a dessert of...

0:29:470:29:50

something to do with plum

0:29:500:29:52

-on a pastry.

-What was going through your mind? "Oh no!"

0:29:520:29:56

No, obviously, the kitchen was fantastic,

0:29:560:29:58

but you're being led by someone who knows what they're doing.

0:29:580:30:02

Now, actually, you want to see progression.

0:30:020:30:05

It's about me producing something which you guys...

0:30:050:30:09

"I didn't realise Phil could do that! That's changed."

0:30:090:30:12

That's the spirit. Right-ho.

0:30:120:30:14

Phil making a great stir-fry.

0:30:160:30:18

Fantastic! But what goes with that to make it a full dish?

0:30:180:30:22

He's then cooking down some plums.

0:30:220:30:26

He's going to make them into little puff pastry tartlets. I like that.

0:30:290:30:34

As long as he can make it quite pretty.

0:30:340:30:37

You have 20 minutes left, guys. 20 minutes.

0:30:440:30:47

Kirsty, a renowned journalist, is starting to grow in the competition.

0:30:510:30:56

That beautifully cooked piece of trout, I think, is wonderful.

0:30:560:31:01

-Thank you.

-Really wonderful.

0:31:010:31:04

But sometimes, Kirsty throws a little too much at that plate.

0:31:040:31:08

I can't get lentils and mashed potato together.

0:31:080:31:12

-They do the same job.

-I agree with you. It's too much.

0:31:120:31:16

Kirsty didn't have a great day in the restaurant.

0:31:190:31:23

She's got ground to make up. There's a lot of pressure.

0:31:230:31:26

I'm good at thinking off the top of my head.

0:31:260:31:29

Whether the thoughts are good is another matter.

0:31:290:31:32

I could think I'm combining something brilliantly

0:31:320:31:36

that could be absolutely awful.

0:31:360:31:38

You haven't got to the top of the pile in journalism because you didn't try hard or want something.

0:31:400:31:47

-How much do you want to win this competition?

-I SO want to win.

-I can see it!

0:31:470:31:52

-What are you making?

-A light aubergine and tomato curry.

0:31:520:31:56

With it, I'm serving basmati rice

0:31:560:31:58

with lime, parsley and spring onion to make it quite fresh tasting.

0:31:580:32:03

-This parsley?

-It's not coriander?

-That is coriander.

0:32:030:32:06

Even better, cos I was looking for coriander!

0:32:060:32:09

And then, I'm doing salmon slightly teriyaki, with honey and soy sauce,

0:32:090:32:15

sauteed potatoes with black pepper,

0:32:150:32:18

and with that, I'm doing spinach with a bit of cream in it.

0:32:180:32:21

-Cream, spinach, soy sauce, potatoes and black pepper?

-And honey.

0:32:210:32:27

-A little bit of honey.

-Wow!

0:32:270:32:29

At this stage, I might swap things round.

0:32:290:32:32

My aubergine with my roast potatoes, and my salmon with my basmati rice and lime.

0:32:320:32:38

Kirsty has made lots of bits and pieces.

0:32:410:32:43

She's not quite sure which bits and pieces go on which plate right now.

0:32:430:32:49

The salmon will go on one plate, the aubergine on the other plate.

0:32:490:32:53

Where does the rice, the potato, the spinach and the cream sauce go?

0:32:530:32:58

-We're not quite sure.

-She has to make her mind up - and fast.

0:32:580:33:03

You've got ten minutes, guys. Finish your plates off.

0:33:070:33:11

Last two minutes.

0:33:170:33:20

Done! Finished! Time's up!

0:33:340:33:38

'Ruth has cooked seared salmon with a yoghurt and almond dressing

0:33:450:33:50

'followed by pan-fried duck with a plum sauce

0:33:500:33:54

'and a spiced fried onion garnish.'

0:33:540:33:56

That salmon is cooked really nicely.

0:33:590:34:02

The flavours on there are wonderful,

0:34:020:34:05

but this accompaniment, I have no idea what that is.

0:34:050:34:08

It's sweet. It's going pickly, and there's almonds as well.

0:34:080:34:12

It feels a bit gravelly? Like gritty? That's not at all pleasant.

0:34:120:34:17

I just want everybody to understand that charring on the outside

0:34:190:34:23

is done on purpose.

0:34:230:34:25

I really love that vibrancy, that pink and that rich black.

0:34:250:34:30

Your salmon is absolutely beautifully cooked.

0:34:340:34:37

It's sweet from the honey but sharp from the lime.

0:34:370:34:41

That cinnamon running across the top is delicious.

0:34:410:34:44

But your yoghurt mix, which has the predominant flavour

0:34:440:34:48

of raw almonds and also burnt almonds,

0:34:480:34:51

cumin in the background, seems almost curdled.

0:34:510:34:54

How anybody can curdle yoghurt, I'm not quite sure.

0:34:540:34:59

It is two dishes on one plate. One absolutely divine.

0:34:590:35:02

-The other one - weird.

-Yup.

0:35:020:35:05

That was your salmon. Let's have a look at your duck.

0:35:050:35:09

Soft duck that you hardly get at all because what you've got

0:35:150:35:19

is sweet, but mostly sharp, plums.

0:35:190:35:23

It isn't made into a thick sauce. They are stewed plums.

0:35:230:35:27

And the taste of fried onions. It's very, very unusual.

0:35:270:35:32

The onions are lovely and sweet. The duck is cooked beautifully.

0:35:350:35:39

Those two together is a lovely thing.

0:35:390:35:42

Once you take a piece of meat and put it with a piece of fruit,

0:35:420:35:46

-you are in dangerous territory.

-I love fruit and meat.

0:35:460:35:50

I'm fine about fruit and meat. This is dangerous.

0:35:500:35:53

-OK.

-The plum sauce scares me.

0:35:530:35:56

The skin's still on it. That plum sauce is just plums.

0:35:560:36:00

Ruth, you're having a tough day.

0:36:010:36:04

RUTH: That didn't go so good.

0:36:080:36:11

Aargh!

0:36:110:36:13

LAUGHS It just all sort of fell apart.

0:36:130:36:16

Which is annoying. Never mind.

0:36:160:36:19

'Kirsty has cooked an aubergine and tomato curry

0:36:190:36:25

'served with lime-infused rice and yoghurt dip,

0:36:250:36:28

'followed by salmon on a bed of buttered spinach

0:36:280:36:31

'and roast potatoes.'

0:36:310:36:33

Your food today looks very nice.

0:36:330:36:36

You are coming on leaps and bounds.

0:36:360:36:39

You used to serve it up with a shovel.

0:36:390:36:42

Lots and lots of ingredients on that plate,

0:36:470:36:50

lots of things cooked very well.

0:36:500:36:53

All those big flavours of aubergine, tomatoes, chillies, coriander, lime

0:36:530:36:58

and garlic, coming together to make something really delicious.

0:36:580:37:03

-I'm so glad.

-Great.

0:37:030:37:05

-Really good.

-Wo!

0:37:050:37:08

That rice has got a touch of lime through it. It's got coriander.

0:37:130:37:17

Your main curry is sweet with the vegetables,

0:37:170:37:21

but the layers of flavour that come lapping onto my palate -

0:37:210:37:25

cumin, caraway, chilli - that is cooking of the highest quality.

0:37:250:37:30

Let's move on to your salmon.

0:37:320:37:35

There is a load of water, and I think that's from your spinach.

0:37:350:37:40

I think your flavours are really good.

0:37:460:37:49

Salmon, soy, iron-rich spinach and the salty potatoes.

0:37:490:37:54

For me, the textures are a bit wrong. The spinach is a bit slimy.

0:37:540:37:59

The potatoes are soggy because of the pond they're in.

0:37:590:38:03

That white shows that the salmon is over-cooking. It's its proteins coming out.

0:38:030:38:08

The flavours of seasoned spinach and pepper on potato

0:38:130:38:17

with the sweet, rich salmon is delightful.

0:38:170:38:20

That puddle is doing more damage than you can imagine,

0:38:200:38:24

making everything wet and slimy in your mouth.

0:38:240:38:28

'I think the curry went well. I'm glad they liked that.'

0:38:280:38:33

I'm really disappointed about the spinach. Big mistake.

0:38:330:38:38

Big mistake!

0:38:380:38:40

'Phil has cooked spiced duck on a bed of spinach,

0:38:410:38:45

'followed by a poached plum pastry

0:38:450:38:48

'served with honey cream and raspberries.'

0:38:480:38:51

You are developing a brilliant eye. Your dishes look very dainty.

0:38:510:38:57

Your delicate touch for a big fella is really good.

0:38:570:39:01

The duck is very well cooked.

0:39:050:39:07

Within that duck and spinach there's a lovely fruity aftertaste.

0:39:070:39:12

You can get that smokiness of the turmeric,

0:39:120:39:15

sweetness of onions, freshness of ginger,

0:39:150:39:18

the iron-richness of that spinach going with the sweetness of duck.

0:39:180:39:22

Really quite delicious but, for me,

0:39:220:39:25

you could have done with another dressing or bread,

0:39:250:39:28

something else just to make the complete dish.

0:39:280:39:32

I really like that.

0:39:380:39:40

I really, really like that, but I agree with John.

0:39:400:39:43

We need something other than the duck and the spinach to complete it.

0:39:430:39:49

I think we are a mound of rice away from a championship dish.

0:39:490:39:54

From your duck dish to your plum tart.

0:39:540:39:58

I think your dessert looks fantastic.

0:39:580:40:01

Get in there!

0:40:040:40:06

That is gorgeous. Puff pastry is really light.

0:40:100:40:13

Those plums are delivering a bit of sweetness and sharpness as well.

0:40:130:40:18

There's a bass note of a bit of spice in there. That is lovely.

0:40:180:40:22

This is good cooking.

0:40:220:40:24

It's refined. The flavours are defined.

0:40:280:40:30

I think there's a lot of skill demonstrated

0:40:300:40:33

-in a dish that looks really uncomplicated, and that's why I really like it.

-Thank you.

0:40:330:40:39

PHIL: 'I wanted it to look pretty, to look nice.'

0:40:390:40:43

They could really see a difference.

0:40:430:40:45

Hopefully, they can see that I'm learning and listening.

0:40:450:40:48

What a day! Guys, well done.

0:40:510:40:55

The next time you cook, you'll be fighting for your MasterChef life.

0:40:560:41:01

Off you go.

0:41:030:41:05

Oh! I feel like I have to go and do some yoga!

0:41:130:41:17

I found that absolutely fascinating.

0:41:190:41:22

I think they all had parts of brilliant cooking.

0:41:230:41:28

Phil was the stand-out contestant in the restaurant

0:41:300:41:34

and he's cooked here very well.

0:41:340:41:36

There was something interesting about the elegance of his food.

0:41:360:41:40

Instead of being really big, it was elegant.

0:41:400:41:43

Phil is progressing very, very quickly indeed.

0:41:430:41:46

Their expectations of you are going higher and higher and higher.

0:41:460:41:51

The bar is raised. I've got to keep producing food of that quality.

0:41:510:41:57

I think Ruth held her own in the professional kitchen.

0:41:570:42:01

I still believe Ruth is a very, very good cook.

0:42:010:42:04

Her flavours today did not work.

0:42:040:42:07

They weren't complete dishes and I think that's a real shame.

0:42:070:42:11

Everybody gets annoyed when they don't get over a hurdle.

0:42:110:42:14

That doesn't mean you don't turn round and have another go.

0:42:140:42:18

Kirsty had real ups and downs.

0:42:180:42:21

She didn't have a great day in the restaurant.

0:42:210:42:24

Kirsty has to have cooked the dish of the day.

0:42:240:42:27

That lovely vibrant aubergine curry. Truly delicious.

0:42:270:42:30

I think she's building momentum.

0:42:300:42:32

All the way to the next challenge, I think sleep will be fitful.

0:42:320:42:37

Now it's an interesting competition. These three are really strong.

0:42:390:42:43

They are pushing each other. The standard is rising each time they come in.

0:42:430:42:49

Everything they've learnt, all the knowledge, has to come together.

0:42:490:42:53

They have to work really hard to keep a place in this competition.

0:42:530:42:57

Mm. One of them's going home, John.

0:42:570:43:00

'Tomorrow, the battle for a place in the semifinals reaches its climax.'

0:43:090:43:15

-You haven't got time to do all these things. Phil? Behind?

-Yeah.

0:43:150:43:20

Tell them you'll be late.

0:43:220:43:24

'The celebrities face the harshest of critics...'

0:43:240:43:28

I don't like the texture. It's a bit like frog's spawn.

0:43:280:43:32

'..and find out their fate.'

0:43:340:43:37

It's been a really, really hard decision, but I'm sorry...

0:43:370:43:42

Subtitles by Red Bee Media Ltd

0:43:580:44:02

E-mail [email protected]

0:44:020:44:05

The remaining three celebrities head to London restaurant La Porte des Indes to cook a lunch service. Each celebrity has to prepare a different dish, keeping the quality high as they work to a tight deadline. They must then cook one of the head chef's signature dishes, Crab Malabar - a warm crabmeat salad presented in its own shell.

Back the MasterChef kitchen they face the Invention Test, creating two courses from a range of ingredients including salmon, duck and aubergines, armed with only their new-found skills and imagination.


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