Browse content similar to Episode 9. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Brand-new celebs in this kitchen. | 0:00:03 | 0:00:06 | |
We are about to find out whether they can cook. | 0:00:06 | 0:00:09 | |
I'm feeling rather excited today. | 0:00:10 | 0:00:13 | |
Some of them think they can cook. | 0:00:13 | 0:00:14 | |
Some of them know they can't cook. | 0:00:14 | 0:00:17 | |
Some of them are just delusional. | 0:00:17 | 0:00:19 | |
I've enjoyed the competition 200% more than I thought I would. | 0:00:19 | 0:00:23 | |
All we want is just a little bit of promise. A glimmer of hope. | 0:00:23 | 0:00:26 | |
Yeah, I could see myself holding that trophy. | 0:00:28 | 0:00:31 | |
You can act, you can sing, but can you cook? | 0:00:31 | 0:00:34 | |
It's the last week of the heats and these four celebrities have | 0:00:43 | 0:00:47 | |
been battling for a place in the semifinals. | 0:00:47 | 0:00:50 | |
At the end of today, only two of them will be going through. | 0:00:52 | 0:00:56 | |
'I'm excited, actually, about the challenge today.' | 0:00:57 | 0:00:59 | |
I'm sort of learning and I'm learning quite quickly. | 0:00:59 | 0:01:02 | |
'I really do feel like I've got my confidence back.' | 0:01:02 | 0:01:04 | |
It'd be brilliant to go through with Jason. I'd love that. | 0:01:06 | 0:01:09 | |
'But one of us might be out today so...' | 0:01:09 | 0:01:12 | |
let's just hope it's him. | 0:01:12 | 0:01:14 | |
'If I go out and Charley stays,' | 0:01:15 | 0:01:17 | |
I will possibly have to find a whole new group of friends | 0:01:17 | 0:01:21 | |
'because none of them will ever' | 0:01:21 | 0:01:23 | |
stop talking about the fact that Charley beat me. | 0:01:23 | 0:01:27 | |
This could be my last day or it could be the beginning of something | 0:01:27 | 0:01:30 | |
very exciting, | 0:01:30 | 0:01:31 | |
so bring it on. | 0:01:31 | 0:01:32 | |
Last day of the heats and that means soon we'll hit the semifinals. | 0:01:33 | 0:01:37 | |
They are going to fight tooth and claw | 0:01:37 | 0:01:39 | |
for a place in the next round, I'll tell you that. | 0:01:39 | 0:01:41 | |
There's not one of these four that's going to give in easily. | 0:01:41 | 0:01:44 | |
Welcome back. Big decisions to be made today by us, the judges. | 0:01:58 | 0:02:02 | |
Because it's such a big day, we've invited three winners | 0:02:02 | 0:02:07 | |
and finalists of Celebrity MasterChef. | 0:02:07 | 0:02:10 | |
Andi Peters, | 0:02:10 | 0:02:12 | |
Christine Hamilton | 0:02:12 | 0:02:13 | |
and Lisa Faulkner. | 0:02:13 | 0:02:15 | |
Ladies and gentlemen, your two courses - one hour and 15 minutes. | 0:02:16 | 0:02:21 | |
Impress us, impress them. | 0:02:21 | 0:02:24 | |
Good luck. Let's cook. | 0:02:24 | 0:02:26 | |
'I've spent quite a lot of thought and time' | 0:02:39 | 0:02:42 | |
in the presentation of these dishes. | 0:02:42 | 0:02:44 | |
'You know, I think I have a good palate and so now it's about' | 0:02:44 | 0:02:48 | |
putting all of that together. | 0:02:48 | 0:02:50 | |
How are you doing, mate? | 0:02:52 | 0:02:53 | |
You know, chugging along. | 0:02:53 | 0:02:55 | |
Last night, I was lying in bed | 0:02:55 | 0:02:56 | |
and I'm trying to work out the best timing of everything. | 0:02:56 | 0:02:59 | |
I remember. | 0:02:59 | 0:03:00 | |
Listen, you know, I've got to stay in the competition! | 0:03:02 | 0:03:05 | |
That's awful, you two. | 0:03:05 | 0:03:06 | |
What are you making, Jason? | 0:03:06 | 0:03:07 | |
A chillied, grilled bavette with potato and parsnip mash. | 0:03:07 | 0:03:12 | |
I made up my sauce. Zinger sauce. | 0:03:12 | 0:03:15 | |
And then a carrot and cumin puree with roast broccoli. | 0:03:15 | 0:03:19 | |
Dessert is pineapple with a hot, bitter chocolate sauce | 0:03:19 | 0:03:24 | |
and a coconut creme. | 0:03:24 | 0:03:26 | |
What about cooking for people that have been here before you? | 0:03:26 | 0:03:29 | |
My feeling is this - I'm going | 0:03:29 | 0:03:31 | |
to make the dish exactly as I would like it. | 0:03:31 | 0:03:33 | |
They may say, "We don't like the steak that rare." | 0:03:33 | 0:03:36 | |
They may say, "We don't like it, it's too peppery." | 0:03:36 | 0:03:39 | |
I've got to go with my gut. | 0:03:39 | 0:03:40 | |
Jason's been listening to our advice | 0:03:41 | 0:03:43 | |
and he's just paring it back a little bit. | 0:03:43 | 0:03:45 | |
The thing he's got to do is make sure that beef is cooked really quickly. | 0:03:45 | 0:03:49 | |
The dessert seems very, very simple. | 0:03:49 | 0:03:51 | |
Pineapple with a coconut cream. | 0:03:51 | 0:03:53 | |
Well, where's the cooking? | 0:03:53 | 0:03:55 | |
I feel the pressure much more cooking my own dish. | 0:03:59 | 0:04:02 | |
'They're going to expect a lot of skill, tasty, good presented food. | 0:04:02 | 0:04:07 | |
I don't know if I can do any of that. But let's see. | 0:04:07 | 0:04:09 | |
-Tina, there is some beautiful fish on your bench. -Yeah. | 0:04:12 | 0:04:16 | |
Let's hope it's beautiful when I cook it. | 0:04:16 | 0:04:18 | |
What are you going to cook for us, Tina? | 0:04:18 | 0:04:20 | |
Seared scallops with pea puree and Parmesan, | 0:04:20 | 0:04:24 | |
with a champagne sauce. | 0:04:24 | 0:04:27 | |
Then cod with chorizo, new potatoes, | 0:04:27 | 0:04:31 | |
some mussels. That's it. | 0:04:31 | 0:04:34 | |
With wild garlic. | 0:04:34 | 0:04:35 | |
What's today about for you? | 0:04:35 | 0:04:38 | |
I feel like I've learnt so much in such a short time from you guys | 0:04:38 | 0:04:40 | |
so if I can do this and they | 0:04:40 | 0:04:42 | |
think it's tasty and it's presented well, that's enough for me. | 0:04:42 | 0:04:47 | |
Tina is being very bold. | 0:04:50 | 0:04:51 | |
She's gambling everything on this | 0:04:51 | 0:04:53 | |
because she is cooking two beautiful but unforgiving pieces of fish. | 0:04:53 | 0:04:57 | |
In all the meals that I've created, I've been under time, | 0:05:02 | 0:05:05 | |
I've been twiddling my thumbs and I could have written a book, | 0:05:05 | 0:05:08 | |
a cookery book perhaps. But today I think I'm going to be pushed. | 0:05:08 | 0:05:13 | |
I think I'm going to use the hour and a quarter to its fullest. | 0:05:13 | 0:05:16 | |
-Biggins. -Yes, sir? -Are you happy, son? -I'm very happy, actually. | 0:05:18 | 0:05:22 | |
-What are you making for us? -A tuna carpaccio, which is delicious. | 0:05:22 | 0:05:26 | |
For the main course, I'm doing a rack of lamb, | 0:05:26 | 0:05:28 | |
Belgian endives and a lovely, lovely sauce. | 0:05:28 | 0:05:32 | |
-Even though you're jolly, I think you're really ambitious. -Yeah. | 0:05:32 | 0:05:36 | |
Jolly people can be ambitious, you know. | 0:05:36 | 0:05:39 | |
Now we're here and we've done such a fantastic week already, | 0:05:39 | 0:05:42 | |
it'd be wonderful to go on. | 0:05:42 | 0:05:43 | |
You know, you just want it to go on and on and on. | 0:05:43 | 0:05:46 | |
Biggins' tuna carpaccio, as he calls it, is all about getting flavours | 0:05:47 | 0:05:51 | |
in there cos it's fresh and it's vibrant and it could be majestic. | 0:05:51 | 0:05:55 | |
The main course - sweet, smoky lamb, salty soy sauce | 0:05:57 | 0:06:00 | |
and then bitter endive on the side. | 0:06:00 | 0:06:02 | |
I love his adventures today. | 0:06:02 | 0:06:04 | |
I think this menu says I'm trying to push myself a little bit further. | 0:06:09 | 0:06:11 | |
I'm doing a bit of butchery, making my own pasta, | 0:06:11 | 0:06:14 | |
I'm making a mousse. And if the dish messes up, | 0:06:14 | 0:06:18 | |
at least it was a bit technical and maybe scrape through that way. | 0:06:18 | 0:06:21 | |
-Charley. -Yeah. | 0:06:23 | 0:06:25 | |
You've got the determined look of an assassin on your face today, mate. | 0:06:25 | 0:06:29 | |
-I think everyone's looking pretty focused. -What are you making for us? | 0:06:29 | 0:06:32 | |
Seared tuna with the avocado mousse | 0:06:32 | 0:06:34 | |
and then I've got a little sesame seed and ginger kind of dressing. | 0:06:34 | 0:06:38 | |
And then the main are these petits poussins, | 0:06:38 | 0:06:40 | |
which I've boned and skinned and then covered in crepinette. | 0:06:40 | 0:06:43 | |
And that goes with a fresh pasta that I'm making with | 0:06:43 | 0:06:45 | |
a flambeed chicken liver sauce. | 0:06:45 | 0:06:47 | |
Charley, this is serious big boy cooking. | 0:06:47 | 0:06:50 | |
Yeah. I just thought, you know, "Go for it." | 0:06:50 | 0:06:53 | |
Charley wants to demonstrate skill | 0:06:57 | 0:06:59 | |
and today he's making avocado mousse, he's making pasta | 0:06:59 | 0:07:02 | |
and he's boning out chickens. Good on him. | 0:07:02 | 0:07:04 | |
The man is fighting for his place in the competition. | 0:07:04 | 0:07:07 | |
I know that | 0:07:17 | 0:07:18 | |
by this stage in the competition, they want to do their best | 0:07:18 | 0:07:21 | |
so they'll be putting their heart and soul into this. | 0:07:21 | 0:07:24 | |
'I want to eat good food and there's some wonderful food on here' | 0:07:31 | 0:07:34 | |
if it's done properly | 0:07:34 | 0:07:36 | |
and there is some absolutely stomach-churning stuff | 0:07:36 | 0:07:38 | |
if they mess it up. | 0:07:38 | 0:07:40 | |
Hello. | 0:07:43 | 0:07:44 | |
When you come to this dining table, | 0:07:44 | 0:07:46 | |
you come with high expectations. | 0:07:46 | 0:07:47 | |
You want to be fed and want to be fed well. | 0:07:47 | 0:07:50 | |
-Ladies, cheers. -Cheers. -Here's to a lovely meal. | 0:07:53 | 0:07:57 | |
-Right, Jason, you've got ten minutes to go, mate. -Ten minutes. | 0:07:57 | 0:08:00 | |
Are you going to do it? | 0:08:00 | 0:08:02 | |
It's going to be tight, actually, Gregg. | 0:08:02 | 0:08:03 | |
It's really going to be tight. | 0:08:03 | 0:08:05 | |
Jason's main is grilled, chillied bavette steak with zinger sauce - | 0:08:07 | 0:08:12 | |
hopefully not from the Colonel - | 0:08:12 | 0:08:14 | |
parsnip and potato mash, cumin and carrot puree and roast broccoli. | 0:08:14 | 0:08:17 | |
I'm slightly worried about the chilli, | 0:08:19 | 0:08:21 | |
the zinger and the cumin all together. | 0:08:21 | 0:08:23 | |
But basically it sounds terrific, if he gets the balance right. | 0:08:23 | 0:08:27 | |
-Hm, this is getting rare at this end. -That's all right. | 0:08:35 | 0:08:37 | |
We like rare meat. | 0:08:37 | 0:08:38 | |
-Right. You're a minute over time. You need to move. -OK. | 0:08:40 | 0:08:43 | |
Straight back for your desserts, please. | 0:08:43 | 0:08:46 | |
-Hello, everybody. -Hello. | 0:08:53 | 0:08:55 | |
This is chillied, grilled bavette with zinger sauce, | 0:08:55 | 0:09:00 | |
and parsnip and potato mash | 0:09:00 | 0:09:04 | |
with cumin and carrot puree and roast broccoli. | 0:09:04 | 0:09:09 | |
- Thank you. - Thank you. | 0:09:09 | 0:09:11 | |
You're welcome. | 0:09:11 | 0:09:12 | |
It's all nicely presented. | 0:09:14 | 0:09:16 | |
I don't think, "Wow." But I'm looking forward to eating it. | 0:09:16 | 0:09:19 | |
It's a wonderful explosion of flavour. | 0:09:29 | 0:09:30 | |
The carrot and cumin is delicious and the zinger sauce, | 0:09:30 | 0:09:33 | |
and I was thinking, "This is going to be too much," | 0:09:33 | 0:09:35 | |
but actually it's a wonderful aftertaste. | 0:09:35 | 0:09:38 | |
The broccoli is completely undercooked and then burnt | 0:09:38 | 0:09:41 | |
because it's "roasted" and I think the cut of meat is wrong for this. | 0:09:41 | 0:09:45 | |
A bavette is just too chewy. | 0:09:45 | 0:09:47 | |
It's a nice plate of food | 0:09:47 | 0:09:49 | |
but it doesn't go together in any way for me. | 0:09:49 | 0:09:51 | |
I don't honestly see how you can combine carrot, parsnip, | 0:09:53 | 0:09:57 | |
potato, zinger and broccoli. It's just too much for me. | 0:09:57 | 0:10:01 | |
It's an interesting dish. | 0:10:01 | 0:10:03 | |
I don't know how much more that I'd like to eat. | 0:10:03 | 0:10:05 | |
-OK. -Dessert time, Jason. You've got 15 minutes on your desserts, please. | 0:10:05 | 0:10:10 | |
Jason's dessert. | 0:10:11 | 0:10:12 | |
Caramelised pineapple with hot, bitter chocolate sauce | 0:10:12 | 0:10:15 | |
and white coconut cream. | 0:10:15 | 0:10:17 | |
Yum. I want it now. | 0:10:17 | 0:10:20 | |
-You've got a couple of minutes, Jason. -Yes. -I like that. Well done. | 0:10:22 | 0:10:27 | |
-Jason. -Yeah. -Time's up, mate. That's your cue. -OK. | 0:10:32 | 0:10:35 | |
-Hello, again. -Hello. | 0:10:42 | 0:10:44 | |
Caramelised pineapple | 0:10:45 | 0:10:48 | |
with bitter chocolate sauce | 0:10:48 | 0:10:51 | |
and coconut creme. | 0:10:51 | 0:10:53 | |
-Thank you. -You're welcome. -Yum, yum. | 0:10:53 | 0:10:56 | |
-It's the only dessert you're getting today. -I know. | 0:10:56 | 0:10:58 | |
THEY LAUGH | 0:10:58 | 0:10:59 | |
I'm a bit worried about chocolate and pineapple. | 0:11:01 | 0:11:04 | |
But with that coconut cream I can't wait to eat it. | 0:11:04 | 0:11:07 | |
Mm! | 0:11:14 | 0:11:15 | |
That is gorgeous. | 0:11:17 | 0:11:19 | |
It's like a holiday on a plate. | 0:11:19 | 0:11:20 | |
-ANDI: -The cream is lovely. | 0:11:23 | 0:11:24 | |
I'm not sure chocolate and pineapple go together. | 0:11:24 | 0:11:27 | |
I think you're absolutely right with the chocolate. | 0:11:27 | 0:11:30 | |
I think if you have a tiny bit of the chocolate, it's fine. | 0:11:30 | 0:11:33 | |
You actually need just that pineapple and that cream | 0:11:33 | 0:11:37 | |
and that would've done it for me. I would've been in heaven. | 0:11:37 | 0:11:40 | |
I like it. I think this is gorgeous. | 0:11:40 | 0:11:43 | |
And I'm afraid I'm going to finish the lot. | 0:11:43 | 0:11:45 | |
That tastes fantastic. | 0:11:52 | 0:11:55 | |
Perfect. | 0:11:55 | 0:11:56 | |
I'm not with you on this. I'm really sorry. | 0:11:56 | 0:11:58 | |
I've got undercooked pineapple, | 0:11:58 | 0:12:00 | |
which is washing away all the flavour of the coconut. | 0:12:00 | 0:12:03 | |
I don't get it. | 0:12:03 | 0:12:05 | |
'That was brutal. Really brutal.' | 0:12:08 | 0:12:11 | |
I panicked because I suddenly realised that everything was | 0:12:11 | 0:12:14 | |
just catching up with me. | 0:12:14 | 0:12:16 | |
But anyway, I'm reasonably happy. It was tough, though. | 0:12:16 | 0:12:19 | |
-Tina. -Yeah. -You've got two and a half minutes. -OK. | 0:12:21 | 0:12:24 | |
-Are you on time? -Yeah. | 0:12:24 | 0:12:27 | |
Tina's starter - scallops with a pea and Parmesan puree | 0:12:27 | 0:12:29 | |
served in a champagne sauce. | 0:12:29 | 0:12:31 | |
To me, that sounds absolutely gorgeous. | 0:12:31 | 0:12:35 | |
-LISA: -If they're cooked beautifully, | 0:12:35 | 0:12:37 | |
I think you could be onto something there. | 0:12:37 | 0:12:38 | |
I think it sounds delicious. | 0:12:38 | 0:12:40 | |
Come on, let's go. | 0:12:47 | 0:12:49 | |
That is beautiful. | 0:12:49 | 0:12:51 | |
-You ready? -Yeah. | 0:12:52 | 0:12:53 | |
-Hello. -Hi. -I can't believe I'm doing this. | 0:13:00 | 0:13:03 | |
We have seared scallops on a bed of pea puree with Parmesan | 0:13:05 | 0:13:10 | |
and a champagne sauce. | 0:13:10 | 0:13:12 | |
ANDI: Oh, no, that's raw. That's not cooked enough for me. | 0:13:16 | 0:13:20 | |
The scallops aren't cooked, which is a massive turn-off. | 0:13:23 | 0:13:25 | |
The champagne sauce is cold | 0:13:25 | 0:13:28 | |
and the mush which the peas have gone into is unappetising. | 0:13:28 | 0:13:34 | |
LISA: My scallops are raw, too. | 0:13:34 | 0:13:36 | |
Do you know what? | 0:13:36 | 0:13:37 | |
I'm really disappointed cos I think it looked beautiful. | 0:13:37 | 0:13:40 | |
This is not a good dish, unfortunately. | 0:13:40 | 0:13:43 | |
The whole thing needs more of everything. | 0:13:45 | 0:13:48 | |
It needs more seasoning on the scallop, | 0:13:48 | 0:13:50 | |
it needs more saltiness in the pea, it needs more champagne in the sauce. | 0:13:50 | 0:13:54 | |
It's a bit flat. | 0:13:54 | 0:13:55 | |
-15 minutes until your cod goes. -Great. | 0:13:57 | 0:14:00 | |
-Have you not cooked your mussels yet? -No. -So, mussels and cod to do. | 0:14:00 | 0:14:03 | |
-Yes. -Garlic to do. -Yeah. -So quite a bit to do. -OK. | 0:14:03 | 0:14:06 | |
Main course, Tina, roasted cod with chorizo | 0:14:09 | 0:14:12 | |
and mussels served with wild garlic. | 0:14:12 | 0:14:15 | |
The cod has got to be cooked so the flesh is just about falling apart. | 0:14:15 | 0:14:19 | |
-Three and a half minutes, Tina. -Yeah. | 0:14:22 | 0:14:24 | |
-Are you in control? -Yeah. -Good. Let's go. Looks nice. | 0:14:33 | 0:14:37 | |
Hello. | 0:14:45 | 0:14:46 | |
- Hi. - Hello. | 0:14:46 | 0:14:47 | |
Right, so we have roasted cod with chorizo and wild garlic, | 0:14:47 | 0:14:52 | |
-paprika Jerseys, mussels in a white wine sauce. -Lovely. -There we go. | 0:14:52 | 0:14:58 | |
-Thanks. -Enjoy. | 0:14:58 | 0:14:59 | |
THEY LAUGH | 0:14:59 | 0:15:01 | |
-Yes. -Oh, there's all the chorizo underneath. | 0:15:06 | 0:15:08 | |
ANDI: Cooked properly. Love that. | 0:15:08 | 0:15:11 | |
Gorgeous. Oh. | 0:15:11 | 0:15:12 | |
Mm! | 0:15:17 | 0:15:18 | |
My fish is perfectly cooked. Full of flavour. | 0:15:18 | 0:15:22 | |
That salty chorizo and the beautiful flavoured light cod | 0:15:22 | 0:15:27 | |
and then the sweet mussels with it all. | 0:15:27 | 0:15:29 | |
I think it's absolutely delicious. | 0:15:29 | 0:15:31 | |
It's lovely. Absolutely gorgeous. | 0:15:31 | 0:15:34 | |
Love that. Well done, Tina. | 0:15:34 | 0:15:36 | |
This is a triumph. She might not be able to cook scallops | 0:15:36 | 0:15:39 | |
but she can cook fish. | 0:15:39 | 0:15:40 | |
The flavour and texture of that dish is lovely. | 0:15:42 | 0:15:47 | |
Good dish. | 0:15:47 | 0:15:48 | |
I'm shaking. I found that very, very stressful. | 0:15:54 | 0:15:58 | |
But I was fairly pleased with my efforts, yeah. | 0:15:58 | 0:16:01 | |
ANDI: Biggins, his starter - tuna carpaccio with a Sicilian bread. | 0:16:05 | 0:16:09 | |
Not many ingredients so he's got nowhere to hide. | 0:16:09 | 0:16:11 | |
You have four minutes to go and you're well ahead of schedule. | 0:16:14 | 0:16:16 | |
We're already there with that. | 0:16:16 | 0:16:18 | |
What I've got to do is... | 0:16:18 | 0:16:22 | |
bring out my bread. | 0:16:22 | 0:16:23 | |
-Well done. Off you go. -Well done, Biggins. | 0:16:28 | 0:16:31 | |
HE LAUGHS | 0:16:35 | 0:16:37 | |
How lovely to see you! What a lovely, glamorous group. | 0:16:37 | 0:16:42 | |
For his starter, Biggins has served tuna tartare | 0:16:42 | 0:16:45 | |
in a cucumber ribbon | 0:16:45 | 0:16:47 | |
with Sardinian crispbread. | 0:16:47 | 0:16:49 | |
Enjoy. | 0:16:50 | 0:16:51 | |
-He's even made the cucumber into a fish. -That's... | 0:16:54 | 0:16:57 | |
That is gorgeous. | 0:16:57 | 0:16:59 | |
LISA: It looks great. The fact that | 0:17:06 | 0:17:08 | |
we've got a lovely crispbread with this soft tuna is lovely. | 0:17:08 | 0:17:12 | |
There are nice little moments of flavour but you want a punch. | 0:17:12 | 0:17:15 | |
There's something missing. | 0:17:15 | 0:17:16 | |
It's a little bit bland and, as we all know, Biggins is never bland. | 0:17:16 | 0:17:20 | |
Good flavour, a fine tuna. | 0:17:22 | 0:17:24 | |
A little bit of acidity in there as well | 0:17:24 | 0:17:26 | |
and a nice crunch of sesame seeds. | 0:17:26 | 0:17:29 | |
It's a very, very nicely made tuna tartare. | 0:17:29 | 0:17:31 | |
My issue is there ain't no cooking on this dish and I'm really trying | 0:17:31 | 0:17:34 | |
to understand what it's demonstrating to us about skill and potential. | 0:17:34 | 0:17:38 | |
Whoa, mate! That's a cracking looking bit of meat. Look at that. | 0:17:40 | 0:17:44 | |
His main - rack of lamb with a soy marinade and endives. | 0:17:47 | 0:17:51 | |
-LISA: -The fact that it is so simple, | 0:17:51 | 0:17:52 | |
he's got to cook that lamb beautifully. | 0:17:52 | 0:17:55 | |
It's a dangerous game, rack of lamb. | 0:17:55 | 0:17:57 | |
I only hope they cut into it and it's cooked! | 0:17:58 | 0:18:01 | |
I'll blame you two if it's not cos you talk too much. | 0:18:01 | 0:18:04 | |
-We do? -You. | 0:18:04 | 0:18:05 | |
You, you judges. | 0:18:05 | 0:18:06 | |
Natter, natter, natter, natter. | 0:18:06 | 0:18:08 | |
Trying to put us off. | 0:18:08 | 0:18:10 | |
-Good to go? -Let's go. Let's go, Biggins. -OK, sir. | 0:18:12 | 0:18:14 | |
Are they still alive, yes? | 0:18:23 | 0:18:25 | |
HE LAUGHS | 0:18:25 | 0:18:27 | |
-CHRISTINE: Hurry up or we won't be! -Oh, no, don't! | 0:18:27 | 0:18:30 | |
Biggins' main is a rack of lamb in a soy marinade, | 0:18:30 | 0:18:34 | |
roasted endives, lettuce leaves | 0:18:34 | 0:18:37 | |
and a coriander and parsley sauce. | 0:18:37 | 0:18:39 | |
This looks delicious. I love it. This looks fabulous. | 0:18:40 | 0:18:43 | |
Good man. I'm happy with that. Nice and pink. | 0:18:46 | 0:18:49 | |
I like the toastiness of the endive and I love that bitterness | 0:18:55 | 0:18:58 | |
and I think that's quite nice with the lamb. | 0:18:58 | 0:19:01 | |
There is a lot of flavour but, for me, | 0:19:01 | 0:19:02 | |
the sauce is too runny and it's too sharp. | 0:19:02 | 0:19:05 | |
It's a good dish. That's moist, sweet lamb, | 0:19:07 | 0:19:09 | |
it's got nice seasoning on it. | 0:19:09 | 0:19:10 | |
I do like the bitter finish of that endive. | 0:19:10 | 0:19:14 | |
I think this is going to be one of those dishes. | 0:19:15 | 0:19:17 | |
You're either going to love it or you're going to hate it. | 0:19:17 | 0:19:20 | |
And I really love it. | 0:19:20 | 0:19:21 | |
Oh, dear, oh, dear, oh, dear, oh, dear. | 0:19:21 | 0:19:25 | |
Wow. | 0:19:25 | 0:19:26 | |
HE SIGHS | 0:19:28 | 0:19:30 | |
Yes. | 0:19:30 | 0:19:31 | |
Well, at least I used the whole one hour and a quarter this time, | 0:19:31 | 0:19:35 | |
which is the first for me. I think it was great. I loved it. | 0:19:35 | 0:19:39 | |
I thought it looked great so I'm very pleased. | 0:19:39 | 0:19:42 | |
LISA: Charley's starter is seared tuna with sesame, | 0:19:44 | 0:19:47 | |
pak choi and an avocado cream. | 0:19:47 | 0:19:49 | |
I love seared tuna, I love sesame, | 0:19:49 | 0:19:51 | |
I love pak choi and I love avocado | 0:19:51 | 0:19:54 | |
so this sounds ace to me, | 0:19:54 | 0:19:55 | |
as long as it's a nice whipped avocado, | 0:19:55 | 0:19:58 | |
and not sort of creamy avocado. | 0:19:58 | 0:19:59 | |
You've got a minute left to go. | 0:20:04 | 0:20:06 | |
Beautiful dish, Charley. | 0:20:07 | 0:20:09 | |
-Hi, guys. -Hiya. | 0:20:15 | 0:20:17 | |
-Hello. -Hello. -There you go. -Wow. -Sorry about that. | 0:20:19 | 0:20:22 | |
Charley's starter is seared tuna | 0:20:24 | 0:20:27 | |
with a salt, pepper and coriander seed crust, | 0:20:27 | 0:20:30 | |
avocado mousse, pak choi | 0:20:30 | 0:20:33 | |
and an Asian-style dressing. | 0:20:33 | 0:20:35 | |
-CHRISTINE: -This, to me, looks absolutely gorgeous. | 0:20:35 | 0:20:37 | |
I can't wait. It looks lovely. | 0:20:37 | 0:20:39 | |
I love this dish. I think it's gorgeous. | 0:20:45 | 0:20:47 | |
The flavours are gorgeous and the crunchy and the soft and smooth... | 0:20:47 | 0:20:50 | |
Mm! Love it. | 0:20:50 | 0:20:53 | |
I'm mesmerised by that avocado mousse, sauce, | 0:20:53 | 0:20:56 | |
whatever you want to call it. It is delicious. | 0:20:56 | 0:20:59 | |
LISA: I really like it. | 0:20:59 | 0:21:00 | |
It's my favourite thing I've eaten today. | 0:21:00 | 0:21:02 | |
JOHN: There's lovely bits of flecks of raw vegetable in the sauce, which | 0:21:03 | 0:21:07 | |
takes me to a place in Asia. The avocado is creamy | 0:21:07 | 0:21:09 | |
and reminds me of something I'm going to get from somewhere like Mexico, | 0:21:09 | 0:21:12 | |
with that tuna, which is more like a ceviche rather than | 0:21:12 | 0:21:15 | |
being a carpaccio. | 0:21:15 | 0:21:17 | |
It's quite interesting. | 0:21:17 | 0:21:19 | |
Right, Charley, you've got 15 minutes. | 0:21:19 | 0:21:22 | |
I haven't even made the pasta and that boiling water's not going | 0:21:22 | 0:21:25 | |
and...I haven't made the chicken livers. | 0:21:25 | 0:21:29 | |
I'm really in trouble now. | 0:21:29 | 0:21:31 | |
I've got to move it. | 0:21:31 | 0:21:32 | |
Charley's main is a pappardelle with poussin, | 0:21:34 | 0:21:38 | |
chicken liver sauce and sage. | 0:21:38 | 0:21:41 | |
LISA: Chicken liver and sage is a lovely combination. | 0:21:41 | 0:21:44 | |
It could be absolutely delicious. | 0:21:44 | 0:21:46 | |
ANDI: In all my 21 years | 0:21:46 | 0:21:48 | |
of being alive, I don't think I've ever had chicken livers and pasta. | 0:21:48 | 0:21:52 | |
-Are you only 21? -I just thought I'd mention it! | 0:21:52 | 0:21:54 | |
-Sauce. -Sauce. | 0:21:58 | 0:22:00 | |
It might have been better in a bowl. | 0:22:01 | 0:22:03 | |
Yeah. Yeah, it looked better at home. | 0:22:03 | 0:22:07 | |
-Right, Charley, off you go. -OK. | 0:22:07 | 0:22:09 | |
Hey, guys. | 0:22:20 | 0:22:22 | |
Sorry. There you go. | 0:22:23 | 0:22:25 | |
Charley's main is poussin with a sage stuffing, | 0:22:25 | 0:22:29 | |
pappardelle pasta and a chicken liver sauce. | 0:22:29 | 0:22:34 | |
OK, so enjoy. | 0:22:34 | 0:22:35 | |
- Thank you. - Thanks. | 0:22:35 | 0:22:37 | |
Or pretend to enjoy and I'll give you the money later! OK? | 0:22:37 | 0:22:40 | |
LISA: I think pasta has to be in a bowl. | 0:22:43 | 0:22:45 | |
I think it's very strange to be on a plate. | 0:22:45 | 0:22:47 | |
It's going to have to taste mighty fine to do it justice. | 0:22:47 | 0:22:50 | |
The little poussin that he's made is beautiful. Love the sage in it. | 0:22:55 | 0:23:00 | |
I think the pasta is beautifully made, really nice texture as well. | 0:23:00 | 0:23:03 | |
I think it's quite brave to do something like chicken livers, | 0:23:03 | 0:23:06 | |
which is not to everybody's taste. | 0:23:06 | 0:23:08 | |
There's a lot of technical skill gone into this. | 0:23:08 | 0:23:10 | |
It's just not quite my taste buds. | 0:23:10 | 0:23:13 | |
To me, there's a little bit of showing off going on, going, | 0:23:13 | 0:23:16 | |
"I can make a ballotine and I can make great fresh pasta." | 0:23:16 | 0:23:18 | |
LISA: To be honest, this is | 0:23:18 | 0:23:20 | |
the time to do a bit of showing off | 0:23:20 | 0:23:21 | |
because you can get knocked out, so show all your skills and, | 0:23:21 | 0:23:24 | |
actually, the flavours in there are great. | 0:23:24 | 0:23:27 | |
Charley has worked brilliantly on that poussin, that baby chicken. | 0:23:27 | 0:23:31 | |
I mean, the skin is crispy and it's just as soft as butter. | 0:23:31 | 0:23:36 | |
The pasta is well made but there's no pasta sauce. None at all. | 0:23:36 | 0:23:40 | |
It's just kind of like a greasy puddle. | 0:23:40 | 0:23:42 | |
I've got to say, though, | 0:23:42 | 0:23:44 | |
with a lashing of Parmesan cheese across the top, I would | 0:23:44 | 0:23:46 | |
sit very, very happily with a bottle of red wine and have the whole lot. | 0:23:46 | 0:23:49 | |
Oh, my gosh. | 0:23:55 | 0:23:57 | |
I'll tell you what, that time just...flies. | 0:23:57 | 0:24:00 | |
I was doing all the prep and then they just said, | 0:24:00 | 0:24:03 | |
"OK, 15 minutes before the starter." I was like, | 0:24:03 | 0:24:06 | |
"What? Are you kidding me?" | 0:24:06 | 0:24:08 | |
I think it's OK. I just don't know. | 0:24:10 | 0:24:13 | |
I mean, it just is such a blur. | 0:24:13 | 0:24:14 | |
This is probably one of the hardest judging decisions I've had to make. | 0:24:17 | 0:24:22 | |
The great thing is they've all pushed themselves | 0:24:22 | 0:24:24 | |
and they're all getting better. | 0:24:24 | 0:24:26 | |
Jason didn't have a great round | 0:24:27 | 0:24:30 | |
but our guest judges really, really liked his dessert. | 0:24:30 | 0:24:35 | |
Jason just, somehow or another, for me, | 0:24:35 | 0:24:37 | |
doesn't quite get things absolutely right, | 0:24:37 | 0:24:40 | |
but is an interesting cook. | 0:24:40 | 0:24:42 | |
It didn't really go according to plan. | 0:24:42 | 0:24:44 | |
I think I rallied and came back, but I'm feeling a little worried - | 0:24:44 | 0:24:48 | |
have I done enough? | 0:24:48 | 0:24:50 | |
I didn't much care for Tina's starter | 0:24:50 | 0:24:53 | |
and our guest judges agreed with me. | 0:24:53 | 0:24:56 | |
However, we were unanimous on our love of Tina's cod. | 0:24:56 | 0:25:01 | |
But does the cooking of one piece of fish make a MasterChef semifinalist? | 0:25:01 | 0:25:04 | |
Of course. Of course it would be nice to stay | 0:25:05 | 0:25:08 | |
but I worry about being slightly out of my depth. | 0:25:08 | 0:25:11 | |
Biggins, I believe, is a good cook. | 0:25:13 | 0:25:15 | |
But I don't believe he's working hard enough. | 0:25:15 | 0:25:18 | |
Tuna tartare, well flavoured and, actually, the presentation - | 0:25:18 | 0:25:22 | |
thought-provoking. But no cooking at all. It was an assembly. | 0:25:22 | 0:25:25 | |
That lamb was delicious. I think the lamb was cooked really, really well. | 0:25:25 | 0:25:28 | |
It's just a little bit lacking in ambition. | 0:25:28 | 0:25:32 | |
Hopefully I have done enough to get through to the semifinals. | 0:25:32 | 0:25:35 | |
If not, I shall go home a better cook. | 0:25:35 | 0:25:37 | |
Charley, I think, showed the most ambition | 0:25:40 | 0:25:42 | |
and Charley demonstrated the most skill. | 0:25:42 | 0:25:45 | |
But he does get in a fluster and it goes wrong for him. | 0:25:45 | 0:25:48 | |
And I think Charley's a great cook and, if we can stop him panicking, | 0:25:48 | 0:25:51 | |
I think he could be a brilliant cook. | 0:25:51 | 0:25:53 | |
I couldn't have, emotionally, given any more, or physically. | 0:25:54 | 0:25:58 | |
So I don't know. We'll just have to wait and see. | 0:25:58 | 0:26:01 | |
You've got four cooks who, today, have all had ups and downs. | 0:26:03 | 0:26:07 | |
Going forward in the competition, who is going to make the grade? | 0:26:07 | 0:26:12 | |
I've got two people I think can actually cope with what's coming up. | 0:26:12 | 0:26:16 | |
Very, very well done. | 0:26:27 | 0:26:29 | |
We have made the decision. | 0:26:29 | 0:26:31 | |
It wasn't in any way simple. | 0:26:33 | 0:26:35 | |
The first person to leave the competition... | 0:26:38 | 0:26:40 | |
..is Tina. | 0:26:43 | 0:26:44 | |
Thank you very much, Tina, for everything. | 0:26:47 | 0:26:49 | |
I really, honestly, enjoyed every minute of this. | 0:26:56 | 0:26:59 | |
I've learnt so much and I really did push myself to get this far, | 0:26:59 | 0:27:02 | |
so I'm delighted. | 0:27:02 | 0:27:04 | |
The second person leaving us... | 0:27:07 | 0:27:10 | |
..is Jason. | 0:27:13 | 0:27:14 | |
Right, thanks. See you, matey. | 0:27:16 | 0:27:18 | |
-Well done. -Thank you. | 0:27:20 | 0:27:22 | |
It would be nice to go on and see where this adventure would lead, | 0:27:29 | 0:27:32 | |
you know, and it's always sad when you come to the end of something | 0:27:32 | 0:27:35 | |
where you feel as though each day you're learning something, | 0:27:35 | 0:27:38 | |
but I'm really happy that I did it. So I'm feeling...feeling good. | 0:27:38 | 0:27:42 | |
THEY LAUGH | 0:27:42 | 0:27:44 | |
-Fantastic. -Oh, my God. | 0:27:44 | 0:27:46 | |
Fantastic! | 0:27:46 | 0:27:47 | |
It's unbelievable. It's so exciting. | 0:27:49 | 0:27:53 | |
'It's kind of cool. | 0:27:54 | 0:27:55 | |
'I think it's going to take a little bit of time to sink in.' | 0:27:55 | 0:27:58 | |
You know, it's exciting but terrifying at the same time | 0:27:58 | 0:28:01 | |
cos suddenly the whole thing is up a notch. | 0:28:01 | 0:28:04 | |
Oh! Hey, hey. | 0:28:04 | 0:28:07 | |
Next week, it's the semifinals | 0:28:13 | 0:28:16 | |
and the eight heat winners come together to fight for their place. | 0:28:16 | 0:28:20 | |
-Come on! -Don't panic, Mr Mainwaring. | 0:28:20 | 0:28:23 | |
Sorry. | 0:28:23 | 0:28:25 | |
-Something's burning! -No! | 0:28:25 | 0:28:26 | |
You've got something that could have been delicious - | 0:28:31 | 0:28:34 | |
something which is a disaster. | 0:28:34 | 0:28:36 |