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'Only an elite group of chefs holds two Michelin stars. | 0:00:05 | 0:00:09 | |
'Michel Roux Jr is one of them.' | 0:00:10 | 0:00:12 | |
-One lamb, two fish. -ALL: Oui! | 0:00:12 | 0:00:15 | |
'Now he, Gregg Wallace and Monica Galetti | 0:00:15 | 0:00:19 | |
'are on the hunt for Britain's next culinary superstar, | 0:00:19 | 0:00:23 | |
'a professional with the talent to cut it in the world's top kitchens.' | 0:00:23 | 0:00:28 | |
Perfect! | 0:00:30 | 0:00:31 | |
'Ten professional chefs have been put through their paces by Monica. | 0:00:40 | 0:00:46 | |
'Today, five of them have one last chance to perform to her demanding standards. | 0:00:46 | 0:00:53 | |
'Because only the strongest can go through to cook for Michel Roux Jr. | 0:00:56 | 0:01:01 | |
'One of them will be going home.' | 0:01:04 | 0:01:07 | |
The pressure really doesn't compare to anything I've done before. | 0:01:08 | 0:01:13 | |
I'm here to prove for myself that all the hard work | 0:01:13 | 0:01:16 | |
over the years was not all for nothing. | 0:01:16 | 0:01:20 | |
Quietly confident, but you just don't know what to expect so... | 0:01:22 | 0:01:27 | |
I might come out there crying! LAUGHS | 0:01:27 | 0:01:30 | |
-Skills test, Monica. What have they got to do? -I'd like them to make a hollandaise sauce. | 0:01:37 | 0:01:42 | |
From that, you can make a mousseline sauce, | 0:01:42 | 0:01:44 | |
which is whipped cream folded through. | 0:01:44 | 0:01:47 | |
For the Maltaise sauce, they need a reduction of the orange juice, | 0:01:47 | 0:01:51 | |
and serve it with cooked asparagus. | 0:01:51 | 0:01:53 | |
They should be able to make a hollandaise and cook asparagus. | 0:01:53 | 0:01:57 | |
Whether they've heard of the Maltaise and the mousseline, I don't know. | 0:01:57 | 0:02:01 | |
The first thing I'm going to do is prepare the asparagus to cook. | 0:02:01 | 0:02:05 | |
Some wonderful white asparagus. Just snapping them off. | 0:02:05 | 0:02:08 | |
-You snap the ends off because they're too hard, what you call woody? -Exactly. | 0:02:09 | 0:02:14 | |
I have the green asparagus as well. | 0:02:15 | 0:02:18 | |
Next, I'm going to get the reduction on for the hollandaise base. | 0:02:19 | 0:02:23 | |
I need white peppercorns. | 0:02:23 | 0:02:25 | |
We need white wine vinegar. | 0:02:25 | 0:02:27 | |
Egg yolks. | 0:02:30 | 0:02:32 | |
And then add the reduction. | 0:02:34 | 0:02:36 | |
You're wanting it to thicken up and cook before we start to add butter. | 0:02:37 | 0:02:42 | |
It's essential that they know to control the heat when they do this. | 0:02:43 | 0:02:47 | |
-You don't want to scramble the eggs. -What texture are you looking for? | 0:02:47 | 0:02:50 | |
We want a nice ribbon stage. We're just about there. | 0:02:50 | 0:02:54 | |
Then we're going to add the butter. | 0:02:54 | 0:02:56 | |
If you add it too quickly, it will split. | 0:02:56 | 0:03:00 | |
Right, that's our hollandaise done. | 0:03:07 | 0:03:10 | |
Now, the Maltaise sauce is made from the reduction of the orange juice. | 0:03:11 | 0:03:16 | |
If you don't reduce it down, you add that to your sauce | 0:03:17 | 0:03:20 | |
and it becomes very runny. | 0:03:20 | 0:03:22 | |
We want a very intense orange flavour. | 0:03:22 | 0:03:26 | |
So, a little bit of hollandaise. | 0:03:26 | 0:03:29 | |
We're going to mix it with our cooled reduction of orange juice. | 0:03:29 | 0:03:34 | |
-Good? -It's good. | 0:03:37 | 0:03:38 | |
So, there you have your sauce Maltaise. | 0:03:39 | 0:03:42 | |
Next, I want to whip up some cream. That is for the sauce mousseline. | 0:03:42 | 0:03:47 | |
Quite simply, we're going to fold in the whipped cream. | 0:03:48 | 0:03:53 | |
There you have it, the sauce mousseline. | 0:03:56 | 0:03:59 | |
-Love it, love it. -All that's left is to finish off the asparagus. | 0:03:59 | 0:04:03 | |
You want to season it lightly and a very light squeeze of lemon juice. | 0:04:05 | 0:04:10 | |
And there we have it, Gregg, our prepared asparagus | 0:04:19 | 0:04:22 | |
and our three sauces - Maltaise, hollandaise and mousseline. | 0:04:22 | 0:04:26 | |
That's great. It's really nice. | 0:04:26 | 0:04:29 | |
The key to this is knowing how to make a quality hollandaise. If they can't do that... | 0:04:34 | 0:04:40 | |
That is something every chef should know. Let's see what they've got. | 0:04:40 | 0:04:44 | |
'First up is sous chef Alan, who's worked in a Cambridge gastro pub for two years.' | 0:04:46 | 0:04:52 | |
OK, Alan? | 0:04:52 | 0:04:54 | |
'In the first round, his chicken and pomme puree dish | 0:04:54 | 0:04:58 | |
'was considered flawed.' | 0:04:58 | 0:05:00 | |
I'm quite nervous about stepping in front of Monica and Gregg. | 0:05:01 | 0:05:05 | |
You don't know what to expect. It's really tough in there. | 0:05:05 | 0:05:11 | |
I'm hoping to really impress them. | 0:05:11 | 0:05:14 | |
Alan, this is a skills test. | 0:05:16 | 0:05:18 | |
What we want you to do is make a sauce hollandaise, | 0:05:18 | 0:05:22 | |
and then from that, two derivatives, | 0:05:22 | 0:05:24 | |
sauce mousseline and a sauce Maltaise. | 0:05:24 | 0:05:28 | |
Serve them with cooked asparagus. | 0:05:28 | 0:05:30 | |
I'd like you to use the hollandaise base to make me a sauce Maltaise, | 0:05:30 | 0:05:34 | |
blood oranges there. | 0:05:34 | 0:05:36 | |
For the sauce mousseline, you have the cream. | 0:05:36 | 0:05:39 | |
OK? | 0:05:39 | 0:05:40 | |
15 minutes, chef. Off you go. | 0:05:40 | 0:05:44 | |
-No! -Don't know your own strength, chef. | 0:05:56 | 0:05:59 | |
ALAN LAUGHS NERVOUSLY Not when there's nerves involved. | 0:05:59 | 0:06:02 | |
Can't stop shaking. Can't believe it. I never shake. | 0:06:05 | 0:06:09 | |
Take a breath. | 0:06:09 | 0:06:12 | |
-Alan, you've had five minutes. You've got ten minutes left. -Yeah. | 0:06:15 | 0:06:19 | |
-You've got five minutes left, Alan. -Thank you. | 0:06:36 | 0:06:40 | |
You've got two and a half minutes left, so we've got to crack on. | 0:06:49 | 0:06:53 | |
I'm not sure what that orange one is. | 0:06:54 | 0:06:57 | |
-Mate, you're gonna run out of time. -Where's the plate? -There. | 0:07:00 | 0:07:03 | |
You've got one minute left. | 0:07:08 | 0:07:10 | |
Come on, come on, come on. | 0:07:14 | 0:07:16 | |
Come on! You've got 30 seconds to get your third one up. | 0:07:16 | 0:07:19 | |
Stick it in a bowl, however it is. | 0:07:25 | 0:07:27 | |
Please. | 0:07:27 | 0:07:28 | |
Right, time's up. | 0:07:31 | 0:07:33 | |
-That was... -All done? -..extremely hard. Yeah. | 0:07:33 | 0:07:36 | |
Yeah. | 0:07:38 | 0:07:39 | |
You've obviously made a hollandaise before. | 0:07:50 | 0:07:53 | |
However, it must have taken 12 and a half minutes to make that hollandaise, | 0:07:53 | 0:07:58 | |
and then ran out of time at the end. | 0:07:58 | 0:08:00 | |
You have the Maltaise with the orange through it. | 0:08:00 | 0:08:04 | |
You need to reduce the orange juice, so it's more intense in flavour. | 0:08:04 | 0:08:09 | |
The sauce mousseline is very simple, it's whipped cream folded through. | 0:08:09 | 0:08:14 | |
What you did was whisk it through, | 0:08:14 | 0:08:17 | |
but I think it will work because the base sauce was so thick. | 0:08:17 | 0:08:21 | |
Yeah. | 0:08:21 | 0:08:23 | |
I love the thick hollandaise, I really do. | 0:08:32 | 0:08:35 | |
The mousseline's creamy and smooth. I really like that. | 0:08:35 | 0:08:38 | |
The Maltaise is also very good. | 0:08:38 | 0:08:42 | |
You can get the orange. You got away with that because it was so thick. | 0:08:42 | 0:08:46 | |
You were quite lucky. Asparagus, bit of love on there would be nice. | 0:08:46 | 0:08:51 | |
Bit of salt and pepper, instead of being thrown on the plate. | 0:08:51 | 0:08:54 | |
Not a bad effort. You could have just got away with that. | 0:08:54 | 0:08:58 | |
-Thank you, Alan. Off you go. -Thank you. | 0:08:58 | 0:09:02 | |
Boy done good. | 0:09:05 | 0:09:07 | |
-He got lucky. -You think he got lucky? -Mm. | 0:09:07 | 0:09:10 | |
I've not experienced the shakes like that ever in my career, | 0:09:14 | 0:09:18 | |
so this is quite a challenge. | 0:09:18 | 0:09:20 | |
'26-year-old Nat started out as a waitress, | 0:09:22 | 0:09:25 | |
'and now is head chef of a pub in Huddersfield. | 0:09:25 | 0:09:28 | |
'Her chocolate mousse tartlet in the last round | 0:09:32 | 0:09:35 | |
'showed definite potential.' | 0:09:35 | 0:09:37 | |
I love what I do. I love that I get up in the morning | 0:09:40 | 0:09:43 | |
and that I want to do my job. | 0:09:43 | 0:09:45 | |
And when I'm not at work I want to cook, so it can't be bad, can it? | 0:09:45 | 0:09:49 | |
Just 15 minutes for this test, Nat. Off you go. | 0:09:52 | 0:09:55 | |
You've had four minutes, Nat. | 0:10:09 | 0:10:11 | |
Got five minutes, chef. | 0:10:35 | 0:10:36 | |
-All done, chef? -Yes. -Couple of minutes to spare. | 0:10:54 | 0:10:59 | |
The hollandaise, it looked very good, from what you were doing. | 0:11:08 | 0:11:12 | |
My only criticism would be I wish you'd tasted a bit more. | 0:11:12 | 0:11:16 | |
The sauce mousseline, it looks perfect, | 0:11:16 | 0:11:19 | |
a very light, creamy sauce. | 0:11:19 | 0:11:22 | |
Our sauce Maltaise, you need to reduce the juice | 0:11:22 | 0:11:27 | |
so it's more intense in flavour. | 0:11:27 | 0:11:30 | |
I like the Maltaise. Needs a little bit more seasoning. | 0:11:38 | 0:11:42 | |
But I really like that zingy blood orange in there. | 0:11:42 | 0:11:45 | |
The mousseline is lovely and creamy, but again lacks a bit of seasoning. | 0:11:45 | 0:11:50 | |
Which you'd probably have done if you'd have tasted more. | 0:11:50 | 0:11:53 | |
There's a lot of skill in here, Nat. Don't let yourself down by doing silly errors like that. | 0:11:53 | 0:11:58 | |
Thank you very much, chef. Off you go. | 0:11:58 | 0:12:00 | |
I'm a perfectionist so nothing's ever going to be good enough, but I think I did all right. | 0:12:12 | 0:12:18 | |
'28-year-old Michael was runner-up | 0:12:21 | 0:12:23 | |
'in the 2009 Scottish Hotel Chef of the Year. | 0:12:23 | 0:12:27 | |
'His chicken ballotine made a good first impression - | 0:12:30 | 0:12:34 | |
'that's until until the judges realised it wasn't cooked.' | 0:12:34 | 0:12:39 | |
I'm a bit scared! I'm scared of Monica. | 0:12:41 | 0:12:45 | |
But at the same time, I understand what she's looking for | 0:12:45 | 0:12:49 | |
and I just need to meet that expectation. | 0:12:49 | 0:12:51 | |
Calm down. Relax, OK? Concentrate on the first sauce. | 0:12:54 | 0:12:57 | |
-The others should be able to follow. -Uh-huh. | 0:12:57 | 0:13:00 | |
15 minutes. Down to you. Off you go. | 0:13:00 | 0:13:02 | |
-Were you going to crack the egg into the sieve then? -Sorry. | 0:13:12 | 0:13:15 | |
Need to open my eyes. | 0:13:15 | 0:13:17 | |
Work with that on a flat surface, rather than a... | 0:13:27 | 0:13:30 | |
-Three minutes have gone, chef. -OK. | 0:13:37 | 0:13:40 | |
-LAUGHING: -What...? -Sorry. I've no lid. | 0:14:04 | 0:14:07 | |
-Got one minute to go and still need one more sauce, yeah? -OK. | 0:14:14 | 0:14:19 | |
Come on. Quick, quick, quick. Put it down. | 0:14:27 | 0:14:30 | |
-Done? -Yes, chef. | 0:14:31 | 0:14:33 | |
First off, hollandaise, with the egg yolks, | 0:14:46 | 0:14:49 | |
where you went wrong from the beginning | 0:14:49 | 0:14:51 | |
is they weren't cooked out enough before you started adding butter. | 0:14:51 | 0:14:55 | |
So it was never going to have the thickness to carry any other liquids you were going to add to it. | 0:14:55 | 0:15:01 | |
The hollandaise, definitely too liquid and very sharp on the lemon. | 0:15:09 | 0:15:15 | |
The Maltaise, again, is even more lemon | 0:15:15 | 0:15:18 | |
and you finish with the cream sauce, which has even more lemon. | 0:15:18 | 0:15:22 | |
It's not right. | 0:15:22 | 0:15:24 | |
I watched you taste, and for you, that it's OK that it's this sharp | 0:15:24 | 0:15:28 | |
and lemon and you keep adding more, that worries me. | 0:15:28 | 0:15:32 | |
I like the shaved white asparagus idea. It adds another dimension. | 0:15:33 | 0:15:37 | |
I like the way you thought about that. That's good. | 0:15:37 | 0:15:41 | |
-Michael, off you go. -Thank you. | 0:15:41 | 0:15:44 | |
He did OK, you know. | 0:15:49 | 0:15:51 | |
In bits. | 0:15:51 | 0:15:53 | |
I would never make mistakes like that in my own kitchen. | 0:15:58 | 0:16:01 | |
I would love the chance to do it again, to show that I can do it. | 0:16:02 | 0:16:07 | |
SIGHS: Yeah. | 0:16:07 | 0:16:09 | |
'Since leaving catering college, 34-year-old Rickard | 0:16:14 | 0:16:18 | |
'has been head chef of eight restaurant kitchens.' | 0:16:18 | 0:16:21 | |
Hello. | 0:16:21 | 0:16:23 | |
'Last time, his moist chicken ballotine impressed, | 0:16:23 | 0:16:27 | |
'but his watery leeks didn't.' | 0:16:27 | 0:16:30 | |
I've worked in a lot of places | 0:16:31 | 0:16:33 | |
and I've trained a lot of young chefs in the basics. | 0:16:33 | 0:16:37 | |
I think that works in my advantage. | 0:16:37 | 0:16:41 | |
So it should go well - hopefully. | 0:16:41 | 0:16:44 | |
Off you go. | 0:16:45 | 0:16:47 | |
What's happened to the sauce? | 0:17:04 | 0:17:06 | |
I put too much fat into the egg yolks, too quickly. | 0:17:06 | 0:17:10 | |
And it didn't keep together. | 0:17:10 | 0:17:12 | |
You've had six minutes. | 0:17:14 | 0:17:16 | |
-You've got six minutes left. We need the asparagus cooked. -Yeah. | 0:17:29 | 0:17:32 | |
-Last two minutes. -Yes, chef. | 0:17:49 | 0:17:51 | |
-How much time is left? -A minute. | 0:17:55 | 0:17:57 | |
You have to start getting the asparagus out. | 0:17:57 | 0:18:00 | |
-A bit longer. -You haven't got longer. | 0:18:00 | 0:18:03 | |
-Time's up. Are you done? -Yeah. | 0:18:07 | 0:18:10 | |
That was scary. | 0:18:13 | 0:18:15 | |
I commend the fact that you tried to fix that sauce. | 0:18:21 | 0:18:25 | |
However, you did it again, and did not cook the yolks out enough, | 0:18:25 | 0:18:29 | |
meaning it's runny. | 0:18:29 | 0:18:31 | |
Because the hollandaise was a problem, the derivatives of that | 0:18:31 | 0:18:35 | |
would be not right in the end, which is a shame. | 0:18:35 | 0:18:39 | |
Also, you're a chef. You've heard of multi-tasking, yeah? | 0:18:39 | 0:18:42 | |
Cook your asparagus while you're making the sauce. | 0:18:42 | 0:18:45 | |
You left it till the last two minutes. | 0:18:45 | 0:18:47 | |
You know, you need to multi-task as a chef. | 0:18:47 | 0:18:51 | |
Hollandaise is too runny and there's not enough citrus in there. | 0:19:03 | 0:19:07 | |
The sauce Maltaise is, although sweet with orange, far too runny. | 0:19:07 | 0:19:12 | |
The mousseline is also too runny and it needs more citrus. | 0:19:12 | 0:19:15 | |
There's a lot of schoolboy errors here, which shouldn't occur. | 0:19:15 | 0:19:19 | |
You need to step it up a notch. | 0:19:19 | 0:19:21 | |
Agh! You frustrate me. | 0:19:21 | 0:19:24 | |
-Thank you very much, chef. Off you go. -Thank you, chef. | 0:19:25 | 0:19:29 | |
It's only a hollandaise sauce, which I've done millions of times before. | 0:19:34 | 0:19:38 | |
It's something that should be in my backbone, but that shows that nerves can change things. | 0:19:38 | 0:19:44 | |
'Last up is Thomas, who is head chef of a Mayfair pub | 0:19:45 | 0:19:50 | |
'with over 100 covers a day. | 0:19:50 | 0:19:53 | |
'His decision to combine a chicken ballotine with grapes, | 0:19:53 | 0:19:56 | |
'leeks and a cream sauce did not pay off.' | 0:19:56 | 0:19:59 | |
I want to be number one, so there's a lot of pressure on myself | 0:20:01 | 0:20:05 | |
to be as good as I can be and, hopefully, be the best. | 0:20:05 | 0:20:08 | |
15 minutes, chef. Off you go. | 0:20:10 | 0:20:13 | |
You've had five minutes, Thomas. Ten minutes left, mate. | 0:20:30 | 0:20:34 | |
-Three and a half minutes left now, Thomas. -Yes. | 0:20:48 | 0:20:50 | |
Sauces up. | 0:21:03 | 0:21:04 | |
-All done, Thomas? -Yup. | 0:21:06 | 0:21:09 | |
Thomas, you've clearly made a sauce hollandaise before. | 0:21:13 | 0:21:17 | |
Your asparagus plate is very neat and tidy. | 0:21:17 | 0:21:20 | |
It's been put on the plate with respect. I like that. | 0:21:20 | 0:21:23 | |
CRUNCH | 0:21:26 | 0:21:27 | |
-Nice texture on your hollandaise. I'd like a bit more lemon. -Sure. | 0:21:30 | 0:21:34 | |
The sauce Maltaise, you do get some orange, | 0:21:34 | 0:21:38 | |
but it's not the right amount of orange for me. | 0:21:38 | 0:21:41 | |
It needs to be very intense. | 0:21:41 | 0:21:44 | |
Your mousseline is now tasting of cream. | 0:21:44 | 0:21:46 | |
Needs some more seasoning and some more lemon. | 0:21:46 | 0:21:49 | |
You know what? Not the perfect sauces I tasted from Monica, | 0:21:49 | 0:21:53 | |
but not a bad attempt at all. | 0:21:53 | 0:21:56 | |
Right-o, chef. Off you go. | 0:21:56 | 0:21:59 | |
I think it was a game of two halves, positive and negative comments. | 0:22:09 | 0:22:13 | |
But glad to get it over. Very nerve-racking. | 0:22:13 | 0:22:18 | |
I really enjoyed that skills test. | 0:22:19 | 0:22:22 | |
I enjoyed it a lot more than the chefs did but, by and large, it wasn't a bad attempt. | 0:22:22 | 0:22:27 | |
My favourite today was Nat. | 0:22:27 | 0:22:29 | |
Nat made by far the best trio of sauces. | 0:22:29 | 0:22:33 | |
By a long distance, she stood out. Very much so. | 0:22:33 | 0:22:37 | |
She deserves to go through. | 0:22:37 | 0:22:39 | |
I liked Thomas. | 0:22:39 | 0:22:41 | |
Thomas looked the least scared and did a very decent job. | 0:22:41 | 0:22:44 | |
He could have had more citrus zing, but not bad at all. | 0:22:44 | 0:22:48 | |
He did the best asparagus. He treated it with respect. | 0:22:48 | 0:22:52 | |
I like the way he worked today and I think he deserves to go through. | 0:22:52 | 0:22:56 | |
Alan made a good hollandaise. | 0:22:56 | 0:22:58 | |
Because it was very thick, it managed to hold once he added the orange juice and the cream. | 0:22:58 | 0:23:04 | |
I believe he did get lucky, but I'll take a risk putting Alan through. | 0:23:04 | 0:23:09 | |
The two that worry me are Rickard and Michael. | 0:23:09 | 0:23:14 | |
Michael because he gave me three sauces that tasted very similar. | 0:23:15 | 0:23:19 | |
They all had too much acid in. | 0:23:19 | 0:23:21 | |
Michael also gave us a plate of asparagus. | 0:23:21 | 0:23:25 | |
I wasn't sure what he was trying to achieve and it didn't look nice. | 0:23:25 | 0:23:29 | |
I have doubts about Michael. | 0:23:29 | 0:23:31 | |
I really want to go further and keep on striving forward. | 0:23:31 | 0:23:36 | |
Oh! | 0:23:36 | 0:23:38 | |
I just hope I've shown enough skill. | 0:23:38 | 0:23:42 | |
Rickard, on the other hand, didn't seem to be able | 0:23:42 | 0:23:45 | |
to make his sauces and cook his asparagus at the same time. | 0:23:45 | 0:23:49 | |
And his hollandaise split. | 0:23:49 | 0:23:51 | |
I like that he tried to resurrect it, but it still wasn't right. | 0:23:51 | 0:23:55 | |
Therefore, all three sauces were too thin. | 0:23:55 | 0:23:57 | |
It would be devastating if I wouldn't get through to Michel and cook for him. | 0:23:58 | 0:24:03 | |
I put so much effort in. I want to show what MY cooking is all about. | 0:24:03 | 0:24:07 | |
Gregg, I'm going to give one of them another chance. | 0:24:11 | 0:24:14 | |
We are more than aware of how scary that round can be. | 0:24:30 | 0:24:33 | |
Still, one of you, unfortunately, is leaving us. | 0:24:33 | 0:24:38 | |
The chef that is leaving us is... | 0:24:40 | 0:24:43 | |
..Rickard. | 0:24:50 | 0:24:51 | |
I'm sad that they didn't actually see what I'm capable of. | 0:25:02 | 0:25:06 | |
Yeah. It's gutting. | 0:25:07 | 0:25:09 | |
Right, guys. You need to raise the level a bit higher. | 0:25:12 | 0:25:16 | |
The standards are up here and you need to reach those standards, starting today. | 0:25:16 | 0:25:21 | |
'There are classics that should be part of every professional chef's repertoire. | 0:25:24 | 0:25:29 | |
'Michel Roux Jr is looking for chefs who aspire to cook them | 0:25:29 | 0:25:34 | |
'at his two Michelin-star standard.' | 0:25:34 | 0:25:36 | |
The classic I'd like the chefs to cook is beaujolais berry jelly, | 0:25:38 | 0:25:42 | |
flavoured with basil and white pepper, | 0:25:42 | 0:25:44 | |
served with creme Anglaise and an arlette biscuit. | 0:25:44 | 0:25:48 | |
It's a dessert that I cooked many a time as a pastry apprentice. | 0:25:48 | 0:25:52 | |
Every chef should have the essential pastry skills | 0:25:52 | 0:25:55 | |
to make this dessert. | 0:25:55 | 0:25:57 | |
I'm going to start with the jelly. | 0:25:57 | 0:25:59 | |
That really is the first job that the chefs must do. | 0:25:59 | 0:26:04 | |
So the wine in a pan, and we're going to set that on to boil. | 0:26:04 | 0:26:09 | |
Sugar. | 0:26:09 | 0:26:10 | |
We need to infuse it with a little bit of basil | 0:26:12 | 0:26:16 | |
and a few white peppercorns. | 0:26:16 | 0:26:18 | |
CRUNCH | 0:26:18 | 0:26:19 | |
Not too much, but enough to give a kick, a bite. | 0:26:19 | 0:26:22 | |
Now the gelatine needs to be steeped in cold water to soften it up. | 0:26:27 | 0:26:32 | |
The wine is boiled. | 0:26:35 | 0:26:37 | |
And we have the gelatine, which has gone all lovely and soft. | 0:26:37 | 0:26:41 | |
Into our wine. | 0:26:41 | 0:26:43 | |
This is then passed over the berries, piping hot. | 0:26:45 | 0:26:49 | |
And that heat should be enough to poach the fruit gently. | 0:26:49 | 0:26:55 | |
Now we need to set these and get them into a mould | 0:26:55 | 0:26:58 | |
and immediately into the blast chiller. | 0:26:58 | 0:27:01 | |
I remember my grandmother always eating her strawberries | 0:27:01 | 0:27:04 | |
with a dash of red wine and a little twirl of pepper. | 0:27:04 | 0:27:08 | |
I thought she was crazy, until I tried it. Absolutely delicious! | 0:27:08 | 0:27:13 | |
Now I'm going to make the arlette biscuit. | 0:27:22 | 0:27:24 | |
So, puff pastry... | 0:27:24 | 0:27:27 | |
and lots and lots of sugar instead of flour. | 0:27:27 | 0:27:30 | |
And then we roll it up. | 0:27:39 | 0:27:41 | |
Very important to be tight. Otherwise, it's not going to hold. | 0:27:43 | 0:27:48 | |
I'm going to wrap this and put it to rest in the fridge | 0:27:48 | 0:27:51 | |
for at least ten to 15 minutes. | 0:27:51 | 0:27:54 | |
Next step, creme Anglaise, | 0:28:01 | 0:28:03 | |
a custard cream flavoured with vanilla. | 0:28:03 | 0:28:07 | |
Every chef should know how to make a creme Anglaise. | 0:28:07 | 0:28:11 | |
And we release those seeds. Very important. | 0:28:12 | 0:28:16 | |
The milk is on to boil with the vanilla. | 0:28:18 | 0:28:20 | |
Now for the egg yolks and sugar. | 0:28:20 | 0:28:24 | |
Whisk until it's a nice ribbon texture. | 0:28:24 | 0:28:27 | |
When the milk has boiled, pour it into the egg yolks, | 0:28:30 | 0:28:34 | |
mixing it quickly, so it doesn't burn the egg yolk. | 0:28:34 | 0:28:37 | |
Then back into the pan. | 0:28:37 | 0:28:40 | |
This is where you have to be very careful | 0:28:43 | 0:28:46 | |
not to scramble the eggs or overcook it. | 0:28:46 | 0:28:50 | |
We know it's cooked when it's nice and thick. | 0:28:51 | 0:28:55 | |
As soon as it's cooked, it's passed through a sieve | 0:28:55 | 0:28:58 | |
to remove the vanilla pod. | 0:28:58 | 0:29:00 | |
It also ensures that the creme Anglaise chills quickly | 0:29:00 | 0:29:03 | |
and stops cooking. | 0:29:03 | 0:29:06 | |
Back to the biscuits. They've had ten, 15 minutes in the fridge. | 0:29:06 | 0:29:10 | |
They need to be rolled out and cooked. | 0:29:10 | 0:29:13 | |
This should be a refined dessert, | 0:29:14 | 0:29:16 | |
so the arlette biscuit has to be very thin. | 0:29:16 | 0:29:20 | |
While we're waiting, I can cut a few strawberries up for garnish. | 0:29:27 | 0:29:32 | |
Yes! Beautiful! | 0:29:39 | 0:29:41 | |
That's exactly what I want to see - nice, golden, crispy, perfect. | 0:29:41 | 0:29:47 | |
Now we take our arlette biscuits and make a little sandwich. | 0:29:47 | 0:29:51 | |
A little bit of honey, but not too much. | 0:29:51 | 0:29:55 | |
Otherwise, they're gonna be too sweet. | 0:29:55 | 0:29:57 | |
Perfect. Crunchy, buttery... | 0:29:58 | 0:30:01 | |
and delicious. | 0:30:01 | 0:30:04 | |
The jellies should be set. The biscuits are made, the garnish is ready. Now we plate up. | 0:30:04 | 0:30:09 | |
Here we have it, the beaujolais berry jelly | 0:30:31 | 0:30:34 | |
with arlette biscuits and creme Anglaise. | 0:30:34 | 0:30:37 | |
It would be shameful for one of the chefs not to get this right. | 0:30:44 | 0:30:48 | |
When you've got the whites on, you've got to live up to your name. | 0:31:03 | 0:31:07 | |
Just getting through has been a massive encouragement. Hopefully, I'll be able to impress. | 0:31:07 | 0:31:13 | |
Yes, the nerves are there. Am I gonna let them get to me? No. | 0:31:13 | 0:31:18 | |
My ambitions are to learn from the likes of Michel Roux Jr | 0:31:18 | 0:31:22 | |
and, one day, maybe give him a run for his money! | 0:31:22 | 0:31:25 | |
I am about to find out if you are here on merit. | 0:31:46 | 0:31:50 | |
Gregg and Monica told me that your skills test was not error-free, | 0:31:51 | 0:31:56 | |
but not bad. | 0:31:56 | 0:31:58 | |
The one thing that got you were the nerves. | 0:31:58 | 0:32:01 | |
For my classic recipe, I want you to prepare a beaujolais berry jelly | 0:32:01 | 0:32:05 | |
with a creme Anglaise and an arlette biscuit. | 0:32:05 | 0:32:08 | |
You have one hour to complete this dish. Off you go. | 0:32:09 | 0:32:13 | |
I'm not classically trained, no, not in French foods, | 0:32:29 | 0:32:32 | |
but I trust my instincts. | 0:32:32 | 0:32:35 | |
Hopefully, I can create what he wants. It's going to be tough. | 0:32:35 | 0:32:40 | |
-Where are you working at the moment? -At a small gastro pub restaurant. | 0:32:44 | 0:32:48 | |
Mainly, it's a modern take on British food. | 0:32:48 | 0:32:50 | |
My history's more in Italian food, so it was a bit of a change. | 0:32:50 | 0:32:54 | |
It's given me a chance to explore my own techniques | 0:32:54 | 0:32:57 | |
and find myself in food, really. | 0:32:57 | 0:32:59 | |
-You understand the recipe? -I understand the basics of the recipe but I'm worried on my presentation. | 0:32:59 | 0:33:05 | |
I need to work on it, but, yeah, there's always room for improvement. | 0:33:05 | 0:33:09 | |
15 minutes have gone, guys. | 0:33:18 | 0:33:20 | |
Each round is going to test you in a different way. | 0:33:32 | 0:33:34 | |
Michel's gonna want to see the best of you cos he's not seen you before. | 0:33:34 | 0:33:38 | |
That's a lot of pressure. | 0:33:38 | 0:33:41 | |
-Hi, Nat. -Hi. -Have you worked in pastry before? -A little. | 0:33:51 | 0:33:54 | |
-But I'm not a pastry chef. -Where are you working now? | 0:33:54 | 0:33:57 | |
I work in a gastro pub. Been head chef for a year and a half. | 0:33:57 | 0:34:01 | |
I was in front of house for nearly eight years. | 0:34:01 | 0:34:04 | |
I decided I wanted to be a chef so I got a job as a commis and worked my way up. | 0:34:04 | 0:34:10 | |
-So you crossed the line. -Yes. -Ooh! | 0:34:10 | 0:34:12 | |
-We don't usually do that in our business, do we? -No. -Well done for doing it. | 0:34:12 | 0:34:17 | |
-You found your passion in the kitchen, then? -Definitely. It's what I live for now. | 0:34:17 | 0:34:24 | |
Getting involved with things that I'd never seen. I don't come from a foodie family. | 0:34:24 | 0:34:28 | |
I don't think my dad's ever eaten an onion! That's how bad it was! | 0:34:28 | 0:34:33 | |
We're halfway, guys. 30 minutes gone. | 0:34:40 | 0:34:42 | |
I do have fine dining experience. | 0:34:48 | 0:34:50 | |
I've worked in a one Michelin-star restaurant. I learnt a lot there. | 0:34:50 | 0:34:54 | |
I've had an inkling into the kind of standard that Michel expects. | 0:34:54 | 0:34:59 | |
-Hi, Thomas. Why MasterChef? -It's something I've wanted to do for a number of years. | 0:35:07 | 0:35:12 | |
To test out my abilities and prove to myself why I'm a head chef at the age of 26. | 0:35:12 | 0:35:18 | |
-The stress levels in a competition are different to those in a busy service. -Very much so. | 0:35:18 | 0:35:23 | |
It's down to the individual. I haven't got my team to rely on. | 0:35:23 | 0:35:27 | |
Yeah, pressure's fully on myself. | 0:35:27 | 0:35:29 | |
Just 15 minutes to go, guys. | 0:35:34 | 0:35:36 | |
I wouldn't say that I was afraid of classic cooking, | 0:35:45 | 0:35:48 | |
but there's lots of techniques | 0:35:48 | 0:35:50 | |
and lots of elements that people miss out on, | 0:35:50 | 0:35:53 | |
so I just hope I don't do that. | 0:35:53 | 0:35:55 | |
-Hi, Michael. How are you today? -Yeah, good. | 0:36:05 | 0:36:07 | |
Hopefully, losing the nerves. | 0:36:07 | 0:36:09 | |
-Hopefully got a wee bit more confidence today. -Good. Great big smile on your face! | 0:36:09 | 0:36:15 | |
-Why are you putting yourself through this? -I wanted the challenge in my career. | 0:36:15 | 0:36:19 | |
Also, to gain a bit of self-confidence in being a chef, | 0:36:19 | 0:36:22 | |
which is a big part of why I'm here. | 0:36:22 | 0:36:25 | |
Just hope I can keep on going, striving forward and making myself better. | 0:36:25 | 0:36:29 | |
-Michael, keep it going. -Thank you. | 0:36:29 | 0:36:33 | |
Fives minutes to go. Think about presentation. | 0:36:38 | 0:36:41 | |
That's it. Time's up. Step back. | 0:37:08 | 0:37:11 | |
Finished. | 0:37:11 | 0:37:13 | |
I asked you to prepare a beaujolais fruit jelly | 0:37:27 | 0:37:31 | |
set with the lovely delicate berries. | 0:37:31 | 0:37:34 | |
Creme Anglaise should be silky smooth, well cooked. | 0:37:34 | 0:37:38 | |
An arlette biscuit is super-thin and stuck together with honey. | 0:37:38 | 0:37:43 | |
It should be delicate, neat, exciting to the eyes. | 0:37:43 | 0:37:48 | |
Nat, you first. | 0:38:00 | 0:38:02 | |
I like the look of it. It's very delicate. It's appealing. | 0:38:09 | 0:38:13 | |
-What happened to the creme Anglaise? -It slightly split. | 0:38:13 | 0:38:16 | |
-I decided not to serve it. -You ended up with scrambled egg? -Yeah. | 0:38:16 | 0:38:20 | |
The jelly's well set, got just about enough sugar. | 0:38:23 | 0:38:27 | |
I feel it could have done with a bit more basil | 0:38:27 | 0:38:30 | |
and a bit more pepper to spice it up. | 0:38:30 | 0:38:32 | |
The arlette biscuit is far too thick and not cooked enough. | 0:38:32 | 0:38:36 | |
Puff pastry in the middle is raw. Could have gone a lot better. | 0:38:36 | 0:38:41 | |
If I could go back, I'd slow down a bit. | 0:38:43 | 0:38:46 | |
I have a tendency to rush when I'm nervous, so... Yeah. | 0:38:46 | 0:38:52 | |
Thomas, your turn. | 0:38:52 | 0:38:54 | |
I like your presentation. Looks really nice. | 0:39:01 | 0:39:04 | |
-However, three jellies like that is a big portion! -Yes, chef. | 0:39:04 | 0:39:09 | |
Well cooked creme Anglaise, silky smooth. | 0:39:18 | 0:39:21 | |
Lots of vanilla, which is really nice. | 0:39:21 | 0:39:23 | |
Such a shame there's not more on the plate. | 0:39:23 | 0:39:26 | |
The jelly is just set, got the right amount of sugar. | 0:39:26 | 0:39:29 | |
You have put a lot of pepper and basil in there. | 0:39:29 | 0:39:33 | |
You get away with it - just. | 0:39:33 | 0:39:35 | |
The arlette biscuits are just about cooked through, but too thick. | 0:39:35 | 0:39:40 | |
-This is a good attempt. -Chef. | 0:39:41 | 0:39:43 | |
Pastry's not one of my strong points | 0:39:45 | 0:39:47 | |
so, for a two Michelin-star chef to like it is an achievement. | 0:39:47 | 0:39:51 | |
Yeah, proud as punch. | 0:39:51 | 0:39:53 | |
Michael, now for you. | 0:39:53 | 0:39:56 | |
Hm. The biscuit is the wrong shape, but it's cooked all the way through. | 0:40:04 | 0:40:10 | |
It's lovely and crispy with a hint of honey. Delicious. | 0:40:10 | 0:40:14 | |
The creme Anglaise is a little bit thin. | 0:40:15 | 0:40:19 | |
The jelly is set, however, there's no hint of pepper or basil in there. | 0:40:19 | 0:40:25 | |
This is mixed, a mixed plate. | 0:40:25 | 0:40:29 | |
I don't think I've shown enough skill quite yet. | 0:40:31 | 0:40:34 | |
I hope next time I can get it down to a T for him. | 0:40:34 | 0:40:37 | |
Alan, your turn. | 0:40:37 | 0:40:39 | |
Presentation, I quite like it. It has a certain elegance to it. | 0:40:46 | 0:40:50 | |
You've made a bit of sugar work, showing a little bit extra skill. | 0:40:50 | 0:40:54 | |
Which is good. | 0:40:54 | 0:40:56 | |
Creme Anglaise is good. The jelly itself is good. | 0:41:01 | 0:41:04 | |
A hint of basil and pepper, and the right level of sweetness. | 0:41:04 | 0:41:08 | |
However, there's not enough fruit in there, which is a shame. | 0:41:08 | 0:41:12 | |
A few berries on the plate would have been nice. | 0:41:12 | 0:41:14 | |
The biscuits are not right. | 0:41:14 | 0:41:16 | |
They're too thick and not cooked enough. | 0:41:16 | 0:41:20 | |
You've given me little add-ons, but I would have preferred the biscuits to be cooked properly. | 0:41:20 | 0:41:25 | |
It was a bit of a risk but I think what I showed Michel Roux Jr | 0:41:27 | 0:41:31 | |
was that I can step outside of the box. | 0:41:31 | 0:41:33 | |
You have cooked my classic recipe. | 0:41:44 | 0:41:47 | |
Now, you cook YOUR choice. | 0:41:47 | 0:41:50 | |
You now need to prove to me and to Gregg | 0:41:51 | 0:41:54 | |
that you deserve to stay in this competition. | 0:41:54 | 0:41:58 | |
One hour. Off you go. | 0:41:58 | 0:42:02 | |
Getting my dish right is going to be critical. | 0:42:20 | 0:42:22 | |
It's got to be everything that Michel Roux would want to see. | 0:42:22 | 0:42:25 | |
It's important that you believe in your dish so I'm going to do that until the end. | 0:42:25 | 0:42:30 | |
-Alan, tell me what you're doing. -Paupiette of sole. | 0:42:39 | 0:42:42 | |
Scallop with spinach wrapped around that and Parma ham around the outside. | 0:42:42 | 0:42:47 | |
-Sauce to go with it? -I've called it a sea foam. | 0:42:47 | 0:42:50 | |
It's my take on a variation from a veloute, but not using the flour, | 0:42:50 | 0:42:55 | |
adding a splash of cream and using xanthan to thicken the sauce. | 0:42:55 | 0:42:59 | |
You're going to be thickening up with xanthan gum, a gelling agent. | 0:42:59 | 0:43:03 | |
-That's going in the siphon gun so you're making a foam? -Yeah. | 0:43:03 | 0:43:07 | |
-Lots of skills. I like what I'm seeing already. -Thank you. | 0:43:07 | 0:43:11 | |
-It is a complicated dish. -Yeah. I really need to get cracking. | 0:43:11 | 0:43:14 | |
Alan is serving some kind of a foam. | 0:43:19 | 0:43:22 | |
I'm not a great fan of foams | 0:43:22 | 0:43:24 | |
unless they have that punchiness and flavour that a sauce would have. | 0:43:24 | 0:43:28 | |
You've had 15 minutes. 15 minutes. | 0:43:33 | 0:43:37 | |
-What are you cooking for us? -I'm doing two fillets of gurnard layered with a lightly spiced coley mousse | 0:43:47 | 0:43:52 | |
on a bed of wilted baby spinach and braised puy lentils. | 0:43:52 | 0:43:56 | |
I used to do it with a tomato puree, | 0:43:56 | 0:43:58 | |
but to give it a little bit of heat, went with the harissa instead. | 0:43:58 | 0:44:01 | |
It does work with the gurnard and with the coley as well. | 0:44:01 | 0:44:04 | |
I love the idea of harissa in the lentils. I think it could take it. | 0:44:04 | 0:44:08 | |
But not too much. You did have issues in my classic recipe with the amount of pepper. | 0:44:08 | 0:44:13 | |
-It was borderline. -Yes, chef. | 0:44:13 | 0:44:16 | |
I've seen Thomas make a little test of the mousse | 0:44:22 | 0:44:25 | |
to make sure it has got the right consistency. | 0:44:25 | 0:44:28 | |
That guy is a true pro. He knows what he's doing. | 0:44:28 | 0:44:31 | |
I just hope his food tastes as good as his working. | 0:44:31 | 0:44:34 | |
You're almost halfway. | 0:44:40 | 0:44:42 | |
I'm most worried that I'll have enough time to get it all done. | 0:44:46 | 0:44:50 | |
You've got to give it all you've got. | 0:44:50 | 0:44:52 | |
There's no point simplifying it. Just go for it. | 0:44:52 | 0:44:56 | |
-What are you cooking for us? -I'm cooking a ballotine of rabbit saddle with a roast leg. | 0:45:04 | 0:45:10 | |
The offal and the offcuts I'm going to make into a little pasty | 0:45:10 | 0:45:14 | |
with Dijon mash, baby carrots and a cream and Armagnac sauce. | 0:45:14 | 0:45:18 | |
Cor! That's a lot of work! | 0:45:18 | 0:45:20 | |
I think I'll just have enough time to make it look great. | 0:45:20 | 0:45:23 | |
-What is it that makes a good chef? -I think the bottom line is passion. | 0:45:23 | 0:45:27 | |
If you've got it in here, then it comes out. The rest you can learn. | 0:45:27 | 0:45:31 | |
-You can't teach passion. -Mm. -Is that right, chef? -Absolutely. | 0:45:31 | 0:45:35 | |
She's right. | 0:45:35 | 0:45:37 | |
-Let's hope we can taste some of that passion. -Yes. | 0:45:37 | 0:45:40 | |
You've got 25 minutes left. It's not long, you know. | 0:45:48 | 0:45:52 | |
I would love to get a Michelin star one day for my own restaurant. | 0:45:57 | 0:46:01 | |
At the moment, I'll just focus on cooking to the best of my ability. | 0:46:03 | 0:46:07 | |
-Michael, what's your choice of a classic? -Troncon of turbot | 0:46:17 | 0:46:21 | |
with marquis potatoes and shrimp beurre noisette. | 0:46:21 | 0:46:24 | |
-Tronconette of turbot is like a T-bone, so you're cooking it on the bone. -Yes, chef. -Fantastic. | 0:46:24 | 0:46:28 | |
Turbot is such an expensive fish. For me, the best fish in the sea. | 0:46:28 | 0:46:32 | |
Doing it justice is very, very important. | 0:46:32 | 0:46:35 | |
You're serving a marquis potato, that's mashed potato that's dried. | 0:46:35 | 0:46:39 | |
-A little bit of tomato and shallot inside? -Yes. -That sounds delicious. | 0:46:39 | 0:46:43 | |
Very, very classic. So classic it hurts. | 0:46:43 | 0:46:46 | |
-The thing with that kind of cooking is it has to be bang-on. -Yes, chef. | 0:46:46 | 0:46:50 | |
I hope that I can prove key skills and simplicity to classic dishes. | 0:46:50 | 0:46:55 | |
I love the sound of Michael's classics. | 0:47:00 | 0:47:03 | |
Cooking fish on the bone is not easy. | 0:47:03 | 0:47:05 | |
You have to get it just right. I hope he doesn't mess this up. | 0:47:05 | 0:47:09 | |
Last five minutes. I really should be seeing plates now, I think. | 0:47:18 | 0:47:23 | |
That's it. Stop. Finished. | 0:47:53 | 0:47:56 | |
'Alan's classic is paupiette of sole | 0:48:10 | 0:48:13 | |
'filled with scallop mousse and spinach, wrapped in Parma ham, | 0:48:13 | 0:48:18 | |
'served with saffron brunoise potatoes, | 0:48:18 | 0:48:21 | |
'tomato concasse, samphire, cockles and a sole, leek and fennel foam.' | 0:48:21 | 0:48:28 | |
Presentation, I think is beautiful. It has a lot of elegance. | 0:48:28 | 0:48:32 | |
Beautiful colours as well. Very precise work. I like it. | 0:48:32 | 0:48:36 | |
Well cooked fish. Incredibly light scallop mousse down the middle. | 0:48:45 | 0:48:50 | |
The saltiness of the Parma ham around the outside works well. | 0:48:50 | 0:48:53 | |
The sauce, texture-wise is a little bit gummy. | 0:48:53 | 0:48:58 | |
I think you may have overdone it with the xanthan. | 0:48:58 | 0:49:00 | |
It leaves that gelatinous feel in the mouth. | 0:49:00 | 0:49:03 | |
-Other than that, I think it's a very good dish. -Thank you. | 0:49:03 | 0:49:06 | |
It's nice seasoning. The fish is cooked really nicely. You get the flavour of the sea. | 0:49:06 | 0:49:11 | |
But I think we're losing something making the scallop into a mousse. | 0:49:11 | 0:49:15 | |
I think it's just too subtle in there. | 0:49:15 | 0:49:18 | |
Pretty good feedback on the dish. | 0:49:21 | 0:49:23 | |
It's not a knock-out dish, but it's getting up there. | 0:49:23 | 0:49:27 | |
'Thomas has made fillet of gurnard | 0:49:30 | 0:49:33 | |
'filled with harissa spiced coley mousse | 0:49:33 | 0:49:35 | |
'on a bed of wilted spinach with puy lentils | 0:49:35 | 0:49:39 | |
'and carrot, shallot and celery brunoise.' | 0:49:39 | 0:49:44 | |
Everything on there is really well cooked, but that firm fish texture | 0:49:52 | 0:49:56 | |
does not feel right with wet lentil on my palate, not right at all. | 0:49:56 | 0:50:01 | |
The gurnard is firm and meaty and has a great flavour. | 0:50:01 | 0:50:05 | |
Your mousse, you can pick up the hints of the harissa - only just! | 0:50:05 | 0:50:08 | |
Which is just right, I think. Good cooking skills on show. | 0:50:08 | 0:50:11 | |
Good seasoning. But it's lacking a little bit of colour. | 0:50:11 | 0:50:15 | |
It needs a little bit of refinement. | 0:50:15 | 0:50:18 | |
I don't think I have shown the judges what I'm capable of. | 0:50:21 | 0:50:25 | |
They've had a taste, but I'm yet to show them exactly what I'm about. | 0:50:25 | 0:50:30 | |
'Nat has cooked rabbit three ways. | 0:50:33 | 0:50:36 | |
'A ballotine of the saddle wrapped in Parma ham | 0:50:36 | 0:50:39 | |
'and stuffed with rabbit and mushroom mousse, | 0:50:39 | 0:50:42 | |
'roasted leg wrapped in bacon, | 0:50:42 | 0:50:45 | |
'and an offal, carrot and celeriac pasty, | 0:50:45 | 0:50:49 | |
'served with mustard mash, carrots and a prune and Armagnac sauce.' | 0:50:49 | 0:50:54 | |
I love all the ideas, but it's just not neat and pretty and sexy enough. | 0:50:56 | 0:51:01 | |
The pasty's got a hole in the middle and not sealed at one end. | 0:51:01 | 0:51:06 | |
The bacon doesn't go all the way around the rabbit. | 0:51:06 | 0:51:09 | |
It definitely needs sharpening up. | 0:51:09 | 0:51:12 | |
The rabbit is nice and pink, | 0:51:20 | 0:51:23 | |
but far too dry on the edges. | 0:51:23 | 0:51:25 | |
That's because you cut it and then put it back in the oven. | 0:51:25 | 0:51:29 | |
The pasty, I actually quite like. | 0:51:29 | 0:51:31 | |
The pastry itself is really short. | 0:51:31 | 0:51:35 | |
-It's a shame there's not more stuffing in there. -Yeah. | 0:51:35 | 0:51:39 | |
I really like the flavour of the prunes, but the dish is all too dry. | 0:51:39 | 0:51:44 | |
That's not eased by how thick and sticky your sauce is. | 0:51:44 | 0:51:48 | |
That could almost be a topping for a Christmas cake. | 0:51:48 | 0:51:53 | |
There are errors here. Maybe you've tried too much. | 0:51:53 | 0:51:57 | |
Maybe a little bit less and getting it right would have been better. | 0:51:57 | 0:52:01 | |
I tried to do too much in the time. | 0:52:05 | 0:52:07 | |
Halfway, I knew I wasn't going to finish it as well as I wanted to. | 0:52:07 | 0:52:11 | |
I was just a bit all over the place. | 0:52:11 | 0:52:14 | |
'Michael's classic dish is troncon of turbot, | 0:52:20 | 0:52:24 | |
'marquis potatoes filled with tomato concasse | 0:52:24 | 0:52:28 | |
'and a shrimp, caper and parsley beurre noisette.' | 0:52:28 | 0:52:31 | |
The piece of turbot looks very small. | 0:52:32 | 0:52:35 | |
I was expecting a whole big chunky T-bone of turbot. | 0:52:35 | 0:52:39 | |
Actually, I'm quite disappointed. | 0:52:39 | 0:52:41 | |
Turbot, you should take the brown skin off. It's not nice to eat. | 0:52:51 | 0:52:55 | |
The potato, really lovely and soft, | 0:52:55 | 0:52:58 | |
but it could have done with more cooking on the outside to get a nice crunch to it. | 0:52:58 | 0:53:02 | |
Your beurre noisette could have done with 15 seconds more in the pan | 0:53:02 | 0:53:06 | |
to get that intensity of hazelnut brown butter. | 0:53:06 | 0:53:09 | |
The whole dish is well seasoned. | 0:53:09 | 0:53:11 | |
I do find your turbot ever so slightly over-cooked. | 0:53:11 | 0:53:15 | |
Gosh! | 0:53:15 | 0:53:17 | |
I was expecting so much from this dish, because it's true classics. | 0:53:17 | 0:53:21 | |
I'm a little bit disappointed, Michael. | 0:53:22 | 0:53:25 | |
Flavour combinations are classic and great. | 0:53:25 | 0:53:27 | |
I like your beurre noisette with the shrimp. | 0:53:27 | 0:53:30 | |
Bit disappointed in your turbot. | 0:53:30 | 0:53:32 | |
There are certain little elements that I could have done a bit better. | 0:53:36 | 0:53:41 | |
I'm kicking myself...for that. | 0:53:41 | 0:53:44 | |
No-one gave us absolute perfection today. | 0:53:44 | 0:53:48 | |
Lots of skill on show, but none of them nailed it. | 0:53:48 | 0:53:51 | |
They didn't get it 100% bang-on. | 0:53:51 | 0:53:53 | |
Alan's dish was by far the most attractive. | 0:53:54 | 0:53:57 | |
I thought it was really wonderful. | 0:53:57 | 0:53:59 | |
But I'm not sure I approve of a scallop being turned into a mousse. | 0:53:59 | 0:54:03 | |
It was a good dish, perfect presentation and good seasoning. | 0:54:03 | 0:54:08 | |
-Shall we put Alan through? -Alan has to go through. | 0:54:08 | 0:54:11 | |
I'd like to put Thomas through, | 0:54:11 | 0:54:13 | |
because everything he did he did well. | 0:54:13 | 0:54:16 | |
I'm not sure about the dish, | 0:54:16 | 0:54:18 | |
but I am sure about his ability to cook and flavour. | 0:54:18 | 0:54:22 | |
He showed a lot of very good skills there. | 0:54:22 | 0:54:25 | |
I definitely want to taste more of Thomas's food cos that guy can cook. | 0:54:25 | 0:54:29 | |
We've agreed to put Alan and Thomas through. That's good. | 0:54:29 | 0:54:32 | |
That means, really, we have to decide between Michael and Nat. | 0:54:32 | 0:54:36 | |
Nat had some great ideas today, but it was scruffy. | 0:54:36 | 0:54:41 | |
And the sauce was too thick. | 0:54:41 | 0:54:43 | |
The pasty had leaked and didn't look very neat and tidy. | 0:54:43 | 0:54:47 | |
The ballotine had dried out. | 0:54:47 | 0:54:49 | |
Maybe she wanted to show all the skills in her repertoire. | 0:54:51 | 0:54:54 | |
I think, personally, she'd have been better off just doing one properly. | 0:54:54 | 0:54:59 | |
Nat, in my classic round, presented her jelly really beautifully. | 0:54:59 | 0:55:02 | |
There were faults. The biscuits were too thick and not cooked enough. | 0:55:02 | 0:55:06 | |
She over-cooked the creme Anglaise. Thankfully, she didn't serve it. | 0:55:06 | 0:55:10 | |
I'm hoping I've shown them a little bit of something | 0:55:10 | 0:55:13 | |
that they see potential in me. | 0:55:13 | 0:55:15 | |
Hopefully, that'll...help! | 0:55:15 | 0:55:18 | |
Michael attempted a lot, but under-cooked his potato, | 0:55:20 | 0:55:25 | |
under-cooked his beurre noisette and over-cooked his fish. | 0:55:25 | 0:55:28 | |
And he could have taken that skin off to make it look better. | 0:55:28 | 0:55:32 | |
Michael, in my round, his creme Anglaise was a bit thin | 0:55:32 | 0:55:35 | |
and the jelly lacked a bit of pepper and basil. | 0:55:35 | 0:55:38 | |
He was the only one to have cooked the biscuits properly. They were delicious. | 0:55:38 | 0:55:42 | |
Words can't explain how disappointed I'd be if I get sent home today. | 0:55:42 | 0:55:47 | |
Yeah, I just hope that they recognise the skill that was involved. | 0:55:47 | 0:55:52 | |
Both these chefs made mistakes, but who's shown the most promise? | 0:55:55 | 0:55:59 | |
I think I know. | 0:56:02 | 0:56:04 | |
Not a bad effort. Some good dishes. Some less so. | 0:56:12 | 0:56:18 | |
The chef leaving us is... | 0:56:22 | 0:56:25 | |
-..Nat. Sorry. -Thank you. | 0:56:30 | 0:56:33 | |
Thank you. | 0:56:33 | 0:56:35 | |
I knew I was going. GIGGLES | 0:56:38 | 0:56:41 | |
Gutted. I didn't do myself justice there at all. | 0:56:45 | 0:56:48 | |
But it's been a good experience, either way, to cook for Michel. | 0:56:49 | 0:56:54 | |
So I'll take the positives away. | 0:56:54 | 0:56:57 | |
Still got a long way to go to get to his standard, but that's not going to stop me. | 0:56:57 | 0:57:01 | |
-Well done. -Well done, guys. Well done. | 0:57:02 | 0:57:05 | |
I'm over the moon. LAUGHS | 0:57:08 | 0:57:11 | |
Quarterfinals, MasterChef, yeah. Wow. It's amazing. | 0:57:11 | 0:57:15 | |
It's the best news I could have. | 0:57:16 | 0:57:18 | |
I'm going home to give my two-week-old baby a big hug. | 0:57:18 | 0:57:22 | |
I haven't seen her for a few days, so that should be good. | 0:57:22 | 0:57:25 | |
To be in the quarterfinals is such an achievement. | 0:57:25 | 0:57:28 | |
I'm going to do it justice. | 0:57:28 | 0:57:31 | |
More to come, a few more surprises. These sleeves are very deep. | 0:57:31 | 0:57:34 | |
'Tomorrow night, the remaining five will battle to impress Monica.' | 0:57:41 | 0:57:46 | |
-What do you reckon to that, then? -It's quite scary. | 0:57:49 | 0:57:53 | |
I expect you to be appalled that you could serve that. | 0:57:54 | 0:57:57 | |
-Happy? -Yeah. | 0:57:58 | 0:58:00 | |
'Only the best will cook for Michel Roux Jr, | 0:58:01 | 0:58:05 | |
'for the chance of a place in the quarterfinal.' | 0:58:05 | 0:58:08 | |
Gosh. Now, that's good. I like that. | 0:58:08 | 0:58:12 | |
Oh! | 0:58:14 | 0:58:16 | |
Subtitles by Red Bee Media Ltd | 0:58:22 | 0:58:25 | |
E-mail [email protected] | 0:58:25 | 0:58:28 |