0:00:02 > 0:00:07These eight chefs all want to become professional MasterChef champion.
0:00:10 > 0:00:12They've been split into two groups.
0:00:12 > 0:00:19Today, the second four have to prove they're good enough to make it through.
0:00:19 > 0:00:22I've been massively inspired by the last challenge.
0:00:22 > 0:00:28I feel like I've gained a competitive streak that I never really thought I had before.
0:00:28 > 0:00:33The competition is hanging in the balance. It's only me that can affect that balance.
0:00:33 > 0:00:36I've got another chance to show myself today.
0:00:36 > 0:00:41I wouldn't have entered if I didn't think I could do something in this competition.
0:00:41 > 0:00:46It's really all or nothing, so go out fighting if you're going to.
0:00:48 > 0:00:51First, they will face Monica's infamous skills test.
0:00:51 > 0:00:54I'll just do a bit of a test. There we go.
0:00:54 > 0:00:57Get in, son. Back of the net!
0:00:58 > 0:01:03Then they finally get to face Michel Roux Junior and his classics challenge.
0:01:03 > 0:01:08This recipe will tell me all about you, the chef.
0:01:09 > 0:01:14At the end of today, one of them will be sent home.
0:01:20 > 0:01:25The skills test, Monica. This is a tough round. What have they got to do today?
0:01:25 > 0:01:30They've got to make us a creme pat and use it for a base of a souffle.
0:01:30 > 0:01:35They can use anything on the table here to make a garnish, sauce, whatever, to go with it.
0:01:35 > 0:01:38- How long have they got for this? - 15 minutes.
0:01:38 > 0:01:42It's not a lot of time. They've got to move it from the word go.
0:01:42 > 0:01:46- This is really challenging. Show me how it's done.- Sure. Let's do it.
0:01:46 > 0:01:50I'll get the creme pat on. Here I have some milk.
0:01:51 > 0:01:55You have some flour, sugar,
0:01:55 > 0:01:57vanilla pod...
0:01:59 > 0:02:01..and an egg. We want the yolk.
0:02:03 > 0:02:07I'm being very careful. Do not scramble this, OK?
0:02:13 > 0:02:16That's ferocious, isn't it, Monica?
0:02:16 > 0:02:22- Is that absolutely necessary to bash it that vigorously?- If you've got 15 minutes, yes, Gregg.
0:02:22 > 0:02:27- I want to cool it down quickly.- What happens if it's not cold enough?
0:02:27 > 0:02:30It's going to melt your meringue.
0:02:35 > 0:02:40The next thing I'm going to do is whisk up the egg whites, ready to get the souffle in.
0:02:41 > 0:02:44- You're making a meringue. - That's right.
0:02:46 > 0:02:49- Too much sugar and that won't rise, will it?- Exactly.
0:02:57 > 0:02:59So take your creme pat,
0:02:59 > 0:03:02add your egg whites, OK?
0:03:03 > 0:03:08Not all in one go, otherwise you'll knock all that air out. Just like that, nice and light.
0:03:08 > 0:03:11And butter my moulds.
0:03:12 > 0:03:16Then you get your mix into your buttered moulds.
0:03:18 > 0:03:21On a tray and in the oven they go.
0:03:26 > 0:03:33- They've got six to eight minutes now to make accompaniments for their souffle.- That's right.
0:03:35 > 0:03:39- You're making a chocolate sauce. - Just for you. Chocolate sauce.
0:03:39 > 0:03:42That smells lovely.
0:03:43 > 0:03:50- They could make a fruit coulis. - They could roast the figs off if they want. Lots to do here.
0:03:50 > 0:03:53But what we want to see is a decent souffle.
0:03:56 > 0:04:01- Look at that. Wahey!- I'm going to put some chocolate sauce in for you.
0:04:01 > 0:04:04Let the sauce soak into your souffle.
0:04:05 > 0:04:08And I'm going to sprinkle some pistachios on top.
0:04:10 > 0:04:15There we go, Gregg - creme pat-based souffle with chocolate sauce and pistachios.
0:04:23 > 0:04:25I love you.
0:04:25 > 0:04:30That is as light as a... In fact, I think it's lighter than a feather.
0:04:30 > 0:04:35And that lovely chocolate sauce and pistachios... That's gorgeous, Monica.
0:04:35 > 0:04:41I believe that if we get great, skilled chefs here today, they can get this done in the time limit.
0:04:41 > 0:04:45Fingers crossed. Let's get the chefs in. Souffle time.
0:04:48 > 0:04:51First up is 21-year-old Jack,
0:04:51 > 0:04:54a chef de partie for a London bank.
0:04:54 > 0:05:00In the first round, his experimental butternut squash ravioli showed originality.
0:05:01 > 0:05:07Today, I think I've got to prove that from the last challenge I can do a lot better.
0:05:07 > 0:05:12I can take on their criticism and show them what I can really do.
0:05:13 > 0:05:15Right, Jack, this is a skills test.
0:05:15 > 0:05:21What we want you to do is make a creme pat, then use that creme pat to make a souffle.
0:05:21 > 0:05:26- While the souffle is cooking, you've got time to make us a sauce.- Yeah.
0:05:26 > 0:05:31On this test, Jack, you will need to go like your backside's on fire.
0:05:31 > 0:05:37OK? Get that creme pat on, get it cooled, egg whites up, yeah, and so on.
0:05:37 > 0:05:39Ready? 15 minutes.
0:05:53 > 0:05:55Jack...
0:05:55 > 0:05:58Take a deep breath. Focus on what you're doing.
0:06:06 > 0:06:10You're halfway. You've got seven and a half minutes.
0:06:27 > 0:06:29Five minutes left, Jack.
0:06:42 > 0:06:46Right, time's up. You've got to stop, chef.
0:06:57 > 0:07:00- How was that for you? - Very stressful.
0:07:00 > 0:07:03I'm not happy with what I've produced, no.
0:07:12 > 0:07:14Not quite on the souffle.
0:07:14 > 0:07:18It's a little thick and it's too eggy.
0:07:18 > 0:07:22It's like a vanilla-flavoured, fluffy egg white.
0:07:22 > 0:07:26Jack, because this creme pat mix was not quite cooked,
0:07:26 > 0:07:29it's very dense, it's almost like a soup texture,
0:07:29 > 0:07:33so what we have is a vanilla-flavoured, egg white omelette.
0:07:33 > 0:07:40You need to trust your instincts. If you've made a mistake, stop what you're doing and start again.
0:07:40 > 0:07:44Yeah, Jack, you know, it's a real bad case of nerves.
0:07:44 > 0:07:47It's just let you down here today, yeah?
0:07:49 > 0:07:52Jack, thank you. Off you go.
0:07:57 > 0:08:03I'm quite annoyed with myself, really, because I've done souffles many, many times
0:08:03 > 0:08:06and I've let the nerves get the better of me there.
0:08:06 > 0:08:09I've now messed up my chances.
0:08:15 > 0:08:18Next up is 27-year-old Adam.
0:08:22 > 0:08:26His sausage and butternut squash tortellini showed skill,
0:08:26 > 0:08:29but was let down by a lack of sauce.
0:08:29 > 0:08:32The skills test has been the biggest dread for me.
0:08:32 > 0:08:37If Monica liked my food, I think I'd just smile for the next month.
0:08:37 > 0:08:41I'd be very, very proud of myself and really happy at what I'd achieved.
0:08:41 > 0:08:45Adam, I can see you're slightly nervous.
0:08:46 > 0:08:49What we'd like you to do is make a souffle.
0:08:49 > 0:08:55- While that is in the oven, we'd like you to make a sauce to go with it.- OK.
0:08:55 > 0:09:00- 15 minutes, Adam. You know what you've got to do.- Yeah.- Off you go.
0:09:06 > 0:09:10Good lad. Get it in the fridge. Get a move on.
0:09:21 > 0:09:24I'll just do a bit of a test. There we go.
0:09:26 > 0:09:29Seven and a half minutes left.
0:09:47 > 0:09:50Six minutes left.
0:09:58 > 0:10:00Ah...
0:10:03 > 0:10:06I think that's it, mate. Time's up.
0:10:14 > 0:10:20I really don't like your chocolate smudge under the mould. It doesn't look appealing at all.
0:10:31 > 0:10:38The chocolate in the middle is lovely, but the souffle needs to be a bit lighter and much sweeter.
0:10:38 > 0:10:41You were working really well in the beginning.
0:10:41 > 0:10:46Once your creme pat was done, you chilled out too much, way too much.
0:10:46 > 0:10:50- You deserve that bowl of egg whites on your head right now.- OK.
0:10:50 > 0:10:55We're almost there. The souffle isn't light enough and it's still liquid in part.
0:10:55 > 0:10:57I don't like the chocolate in there.
0:10:59 > 0:11:01Almost, Adam. Almost.
0:11:03 > 0:11:05Off you go, please.
0:11:05 > 0:11:08I don't know.
0:11:08 > 0:11:10- I- know.
0:11:17 > 0:11:22That was terrifying. I'm glad I didn't completely mess it up, but there are still things to work on.
0:11:26 > 0:11:3027-year-old sous-chef Patrick is from Northern Ireland.
0:11:32 > 0:11:38In a disastrous first test, he served raw sausages to Monica and Gregg.
0:11:38 > 0:11:42To restore some faith in myself, I need to remain calm, focused.
0:11:42 > 0:11:45Hopefully, that'll eradicate any more mistakes.
0:11:47 > 0:11:53- What we want you to do is make a souffle. Can you make a souffle? - It's been a while, but I'll try.
0:11:53 > 0:11:5615 minutes. Off you go, chef.
0:12:18 > 0:12:20You've had five minutes, Patrick.
0:12:38 > 0:12:42You've still got five minutes to go, so plenty of time.
0:12:57 > 0:13:00- All done?- Yes.
0:13:19 > 0:13:22It's still a little bit liquid in there
0:13:22 > 0:13:28and you didn't add any sugar to the egg whites. It needs to be a little sweeter.
0:13:28 > 0:13:34However, lovely taste of vanilla, sugar round the outside, light and fluffy, really good fruit coulis.
0:13:34 > 0:13:37Get in, son. Back of the net!
0:13:37 > 0:13:42Patrick, your creme patisserie, you made it really well.
0:13:42 > 0:13:45You even took the effort to pass out any lumps you had in it.
0:13:45 > 0:13:48It's cooked nicely. It is quite light.
0:13:48 > 0:13:51A touch more sugar wouldn't go amiss.
0:13:51 > 0:13:54Listen, some great skills here. Well done.
0:13:54 > 0:13:56Thanks.
0:14:01 > 0:14:07I definitely feel like I redeemed myself. I never thought it would have been with a souffle. I'm so happy.
0:14:07 > 0:14:1099% happy.
0:14:11 > 0:14:16Finally, it's 35-year-old Chad who only started cooking five years ago.
0:14:19 > 0:14:25His first dish of well-made bangers and mash was deemed to be playing it too safe.
0:14:25 > 0:14:27There will be a lot of nerves today.
0:14:27 > 0:14:31It's down to myself to keep those nerves under control
0:14:31 > 0:14:33and to produce the best that I can.
0:14:34 > 0:14:36Right, Chad.
0:14:36 > 0:14:3915 minutes.
0:14:39 > 0:14:41Good souffle. Off you go.
0:14:57 > 0:15:01Chad, five minutes gone, so you've got ten minutes, yeah?
0:15:07 > 0:15:11We're halfway. Seven and a half minutes left.
0:15:20 > 0:15:22You've got to get it into the oven.
0:15:40 > 0:15:42All done?
0:15:42 > 0:15:44SIGHS
0:16:02 > 0:16:07The creme pat, you did a great job on getting that done.
0:16:07 > 0:16:11The egg whites which you whisked up didn't have any sugar going into it.
0:16:11 > 0:16:16When it came to making the souffle, you didn't have to use all that creme pat.
0:16:16 > 0:16:20The weight of it has dragged out any air that was in your egg whites.
0:16:20 > 0:16:24It's very heavy. It's not cooked properly.
0:16:24 > 0:16:28I love what you did with the figs, I like the way you made the creme pat,
0:16:28 > 0:16:34I like the way you sliced the strawberry, but I don't like the greens on the top.
0:16:34 > 0:16:40I wouldn't eat that if it came up to me. I'd have to send it back. Unfortunately, it's far too wet.
0:16:40 > 0:16:44I really liked the coulis with a couple of berries on it.
0:16:44 > 0:16:49When you stuck everything on there, I think it was overkill.
0:16:49 > 0:16:51Chad, thank you very much.
0:16:58 > 0:17:02The souffle wasn't as good as it could and should have been.
0:17:02 > 0:17:05It's not the best result all round.
0:17:07 > 0:17:11Not the most successful souffle-making class I've ever seen.
0:17:11 > 0:17:16I enjoyed it though and all of them pretty much did a creme pat very well.
0:17:16 > 0:17:19This lot have really got to step it up.
0:17:19 > 0:17:23They've seriously got to impress Michel before I make my mind up.
0:17:36 > 0:17:40This classic recipe is rognons d'agneau aux trois moutardes,
0:17:40 > 0:17:44puree d'epinards et un gateau de pommes de terre savoyard.
0:17:44 > 0:17:48That is lamb kidney in three-mustard sauce
0:17:48 > 0:17:52with a spinach puree and a Savoyard potato cake.
0:17:52 > 0:17:55It's a real classic from the Savoie region of France.
0:17:55 > 0:18:00It's one dish I doubt very much if our chefs have come across,
0:18:00 > 0:18:06but if they use their knowledge and their instinct, they should be able to get their head around this.
0:18:07 > 0:18:09The first job, the potato cake.
0:18:09 > 0:18:14I always use a good red variety of potato.
0:18:14 > 0:18:18It has lots of flavour and will hold up whilst it's cooking.
0:18:24 > 0:18:26To this potato, I add some onion.
0:18:30 > 0:18:34This goes into the potato mix, then some seasoning.
0:18:35 > 0:18:38We then need to extract the excess moisture
0:18:38 > 0:18:40from the potato and the onion,
0:18:40 > 0:18:44so we put it in a cloth and press it dry.
0:18:46 > 0:18:51This is very important, otherwise the potato cake will be just soggy.
0:18:54 > 0:18:56Now to this, we add a few sultanas...
0:18:57 > 0:19:00..and some prunes
0:19:00 > 0:19:03to add a little bit of sweetness to the dish.
0:19:03 > 0:19:10Now I take a little tartlet tin and I line it with very thinly sliced smoked Ventreche -
0:19:10 > 0:19:13air-dried smoked belly of pork.
0:19:17 > 0:19:19We fill this with the potato mix.
0:19:24 > 0:19:27Just folding over every slice
0:19:27 > 0:19:30until we have a lovely parcel.
0:19:30 > 0:19:34That's it, ready to go into the oven for about 20 minutes.
0:19:38 > 0:19:41Next, we need to prepare the spinach puree.
0:19:41 > 0:19:44Just sweat it down in a little bit of butter,
0:19:44 > 0:19:49add some boiled cream and puree it up to a lovely, smooth puree.
0:19:56 > 0:19:58Hmm, beautiful.
0:19:58 > 0:20:01Now we need to prepare the lamb kidney.
0:20:03 > 0:20:09You have to remove the core. This is part of the kidney that really is very chewy and not nice to eat.
0:20:09 > 0:20:12I expect chefs to know that.
0:20:14 > 0:20:17The kidneys get cooked in two stages.
0:20:17 > 0:20:20The first stage, seared over high heat...
0:20:22 > 0:20:28..then left to rest and drain and then cooked again in the sauce.
0:20:28 > 0:20:32We add our shallots to that pan, then we add some brandy.
0:20:34 > 0:20:37Then some white wine.
0:20:37 > 0:20:41Once the wine and the brandy has reduced by about half,
0:20:41 > 0:20:43we add the cream,
0:20:43 > 0:20:45Dijon mustard,
0:20:45 > 0:20:48wholegrain mustard
0:20:48 > 0:20:50and some herb mustard.
0:20:50 > 0:20:56This is a tarragon mustard which gives a bit of an aniseed background flavour to it which is wonderful.
0:21:00 > 0:21:04We put in the drained kidneys just to finish off cooking.
0:21:09 > 0:21:13Good. All that's left to do now is plate up.
0:21:39 > 0:21:41Hmm!
0:21:41 > 0:21:47There we have it - rognons d'agneau a la moutarde, puree d'epinards, gateau de pommes de terre savoyard.
0:21:47 > 0:21:50Lamb kidneys in three-mustard sauce
0:21:50 > 0:21:54with a spinach puree and a Savoyard potato cake.
0:21:54 > 0:22:00Only three things on the plate - the kidney, the potato cake and the spinach.
0:22:00 > 0:22:03I want a plate that looks clean and elegant.
0:22:15 > 0:22:18Welcome back to the MasterChef kitchen.
0:22:18 > 0:22:24For my classic, I want you to cook rognons a la moutarde et gateau de pommes de terre savoyard -
0:22:24 > 0:22:30kidneys in mustard sauce with a Savoyard potato cake.
0:22:30 > 0:22:33In front of you, you have a recipe,
0:22:33 > 0:22:36a recipe which is more like a list of ingredients.
0:22:36 > 0:22:40There are no weights and measures and not much of a method.
0:22:41 > 0:22:45This recipe will tell me all about you, the chef.
0:22:45 > 0:22:49One hour to cook this classic.
0:22:49 > 0:22:51Off you go.
0:23:07 > 0:23:11For me, cooking for Michel is an amazing achievement.
0:23:11 > 0:23:16I am very familiar with his work and, obviously, the whole family of the Rouxs.
0:23:16 > 0:23:22I love their philosophy on food and I hope I can show him what I can really do. That would be great.
0:23:25 > 0:23:30- Jack, how are you?- Good. Looking forward to this. - Looking forward to it?- Excited, yes.
0:23:30 > 0:23:37- You like offal?- Yes. We don't cook with it regularly at work, but I've cooked it before. I enjoy eating it.
0:23:37 > 0:23:43- What's been your route into the catering business?- At 13, I went on work experience with my dad.
0:23:43 > 0:23:48He's a chef. I thought, "When I finish school, I'm going to go to catering college," which I did.
0:23:48 > 0:23:51Then straight from there I've gone into where I work now.
0:23:51 > 0:23:57- So you get involved. Are you responsible?- Yes, I'm a chef de partie at the moment.- Uh-huh.
0:23:57 > 0:24:02The next menu, I've got three dishes on. I love going into work every day. It's what I get up for.
0:24:02 > 0:24:06- Indeed.- If you enjoy your job, it's not work any more.
0:24:08 > 0:24:13Jack has just prepared the kidneys absolutely perfectly -
0:24:13 > 0:24:18removed the core and left them as halves, exactly how I like them.
0:24:18 > 0:24:22I think Jack has grasped this recipe and knows exactly what I'm looking for.
0:24:30 > 0:24:34I know Michel will be looking for accuracy in following his recipe
0:24:34 > 0:24:37and also the ability to use your own judgment.
0:24:37 > 0:24:42I just need to make sure that I can do it and not let the nerves get on top of me.
0:24:43 > 0:24:46Adam, have you been trained in the classics?
0:24:46 > 0:24:51Only recently. I've only started working in a fine-dining restaurant recently.
0:24:51 > 0:24:54It's French classic in its essence.
0:24:54 > 0:24:59- What would you say is your strong point in the kitchen? - I'm quite a creative chef.
0:24:59 > 0:25:02I've got quite a runaway mind, but I never go too far.
0:25:02 > 0:25:08I like to mess around with flavours, but I think I've got a handle on it. I think that's my kind of forte.
0:25:08 > 0:25:11- Have you got your head around the potato cake?- I think so.
0:25:11 > 0:25:16I was going to treat it kind of like a rosti, then wrap it in the bacon and bake it.
0:25:16 > 0:25:22- That's what I took from the recipe, so I think I'm on top of it. - Excellent. Crack on.- Thank you.
0:25:24 > 0:25:27I just hope that Adam, with his inventive spirit,
0:25:27 > 0:25:30is not going to go too far with this recipe.
0:25:30 > 0:25:34It's not an invention test. This is the classics.
0:25:40 > 0:25:42Halfway. Wow, where did that go, eh?
0:25:47 > 0:25:53I think the classical techniques are really the fundamental techniques of cooking.
0:25:53 > 0:25:58If you don't know that as a chef, you won't get very far and you won't be successful.
0:26:02 > 0:26:06- Morning, Patrick.- Hello.- How are you?- Good. How are you?- Very good.
0:26:06 > 0:26:12I'm looking forward to this wonderful dish. Have you come across gateau de pommes de terre savoyard?
0:26:12 > 0:26:15- I haven't, no.- You think you know what I'm looking for?
0:26:15 > 0:26:21- I think so. I try to be confident. You need to be confident.- Where are you from? I detect a little accent.
0:26:21 > 0:26:24- Northern Ireland. - What are you doing at the moment?
0:26:24 > 0:26:30I work in a fine-dining restaurant back home. I've always had a great passion for food.
0:26:30 > 0:26:34That all stemmed from my upbringing. My mother always cooked good things.
0:26:34 > 0:26:39She really showed us different types of food, different types of ingredients.
0:26:39 > 0:26:43The passion just came from there. It's always been there.
0:26:44 > 0:26:48My expectations of Patrick are very, very high.
0:26:48 > 0:26:52He looks driven, he's rolled his sleeves up and he looks the part.
0:26:58 > 0:27:01I really want to stay in the competition
0:27:01 > 0:27:04to put the last two rounds behind me.
0:27:04 > 0:27:11I've got to believe that I can deliver what Michel wants and that's what I'm setting out to do today.
0:27:15 > 0:27:18Right, Chad, you understand this recipe?
0:27:18 > 0:27:22No, it's not a recipe I've come across before.
0:27:22 > 0:27:24- Kidneys though, yes? - I haven't cooked them, no.
0:27:24 > 0:27:30- Oh!- It's going to be a test of my knowledge and what I've learned and read about cooking kidneys
0:27:30 > 0:27:32to make sure they come up perfect.
0:27:32 > 0:27:35Tell me a bit about your background.
0:27:35 > 0:27:41I've been working in fine-dining restaurants for five years. I started at the age of 30, so extremely late.
0:27:41 > 0:27:43- 30?- Yes.
0:27:43 > 0:27:48That's pretty brave of you at the age of 30, a complete change of career.
0:27:48 > 0:27:53It was pretty bold and it was a massive change for my wife and for my daughters,
0:27:53 > 0:27:56but it's the only job where I've looked forward to going to work.
0:27:56 > 0:28:02Working 12, 13 hours for less money than I've ever earned, it still puts a smile on my face.
0:28:07 > 0:28:11I'm not sure what to expect from Chad. However much passion you have for cooking,
0:28:11 > 0:28:14if you've never cooked kidneys before, it's a risk.
0:28:17 > 0:28:23Ten to go. Think about presentation, how you want this dish to look.
0:28:34 > 0:28:39Two minutes. Keep it going. Come on, focus, guys.
0:28:51 > 0:28:53OK, finished. No more.
0:29:00 > 0:29:05For my classic recipe, I asked you to cook rognons d'agneau a la moutarde
0:29:05 > 0:29:08et gateau de pommes de terre savoyard.
0:29:10 > 0:29:13Lamb kidneys in mustard sauce
0:29:13 > 0:29:16with a Savoyard potato cake.
0:29:18 > 0:29:21The kidneys should be served pink.
0:29:21 > 0:29:26The sauce should have a good kick of mustard, but not be thick or claggy. It should be light.
0:29:26 > 0:29:29The spinach puree - vibrant green,
0:29:29 > 0:29:31silky smooth.
0:29:31 > 0:29:35The potato cake - crispy on the outside
0:29:35 > 0:29:38and soft and sweet on the inside.
0:29:39 > 0:29:43And presentation - a certain panache and elegance.
0:29:48 > 0:29:51Patrick, let's have a look at your plate.
0:30:10 > 0:30:14First off, your potato cake looks a bit burnt. It's actually very dark.
0:30:16 > 0:30:19It's not right, eh?
0:30:19 > 0:30:25You cut up the kidneys into little pieces and I prefer the lamb kidneys just cut in half,
0:30:25 > 0:30:28so they've got that lovely natural shape.
0:30:40 > 0:30:45The kidneys are ever so slightly overcooked. That's probably because they are very small.
0:30:45 > 0:30:49The sauce is a bit too thick and it's lacking in depth of flavour.
0:30:49 > 0:30:54It could have done with a bit more white wine. It's just lacking in finesse and elegance.
0:30:54 > 0:31:01The potato cake is overcooked, but it has the right amount of sweetness in there, which is perfect.
0:31:03 > 0:31:09The spinach puree is lovely. Beautiful, vibrant green, the right texture. Bang-on!
0:31:09 > 0:31:11I loved watching you work
0:31:11 > 0:31:15because you were switched on, you were focused, 100% on.
0:31:15 > 0:31:18But the result is not quite there.
0:31:19 > 0:31:23Yeah, interesting, Patrick. Thank you.
0:31:31 > 0:31:37Michel was impressed by the way I worked, but I'm quite disappointed with the feedback on my dish.
0:31:37 > 0:31:43It could have been a lot worse, but two, three little things could cost me a lot.
0:31:44 > 0:31:46Chad, now for you.
0:32:06 > 0:32:13I think you've made an attempt of a modern presentation with a swoosh or a swipe of the spinach puree.
0:32:13 > 0:32:18It doesn't quite work because the spinach puree looks grainy, not smooth enough.
0:32:18 > 0:32:21It is vibrant green which is pleasing to the eye.
0:32:21 > 0:32:27What isn't so pleasing to the eye is the fact that we can't see the potato cake
0:32:27 > 0:32:32because you've piled the kidney on top and piled more bacon on top.
0:32:39 > 0:32:42That...is raw.
0:32:42 > 0:32:44Yeah?
0:32:44 > 0:32:48- You wouldn't want to eat that, would you?- No, chef.- No.
0:32:48 > 0:32:52Oh, dearie me!
0:33:01 > 0:33:03The potato cake - beautiful.
0:33:04 > 0:33:07Perfect colour as well.
0:33:07 > 0:33:11Why hide it? You should be proud of it. It's lovely.
0:33:11 > 0:33:17The potato's cooked. Could have done with a tiny bit more fruit in it and a tiny bit more seasoning.
0:33:17 > 0:33:23Your sauce, I like the fact that you've put a bit more tarragon mustard than the other mustards.
0:33:23 > 0:33:26I love that aniseedy flavour coming through.
0:33:26 > 0:33:30No, it's not right. Not right at all.
0:33:31 > 0:33:33Argh!
0:33:33 > 0:33:36Experience or lack of?
0:33:36 > 0:33:38Thank you, chef.
0:33:48 > 0:33:52I can't believe I undercooked those kidneys.
0:33:52 > 0:33:54I'm gutted.
0:33:55 > 0:34:00That's the core element on the plate. It should have been cooked correctly, so I'm not happy.
0:34:03 > 0:34:05Adam, your turn.
0:34:23 > 0:34:28First off, that swirl of spinach puree going round, I think it's quite attractive.
0:34:28 > 0:34:35I do like that. What I don't like is the fact that you've piled the kidneys on top of the potato cake.
0:34:35 > 0:34:40A scattering of dried fruit on top there as well. It's not necessary.
0:34:49 > 0:34:55The spinach puree you've used almost as a decoration. There is not enough there.
0:34:56 > 0:34:59I have to scrape it off the bottom of the plate.
0:34:59 > 0:35:05The potato cake is well seasoned. It's got the right balance of fruit, onion and potato.
0:35:05 > 0:35:08The kidneys are lovely and pink, very well cooked.
0:35:10 > 0:35:15The sauce, I would have liked more tarragon mustard in there, but that's my taste.
0:35:15 > 0:35:19Nonetheless, it has got a good kick of mustard.
0:35:19 > 0:35:25Well, Adam, I think that's a good effort and you've shown off good skills here.
0:35:25 > 0:35:28- Good. Thank you, Adam. - Thank you, chef.
0:35:37 > 0:35:41I felt amazing about Michel saying he liked my food.
0:35:41 > 0:35:44I didn't really expect it, to be honest.
0:35:44 > 0:35:50It's made me feel really happy and confident. It's a boost for the next part of the competition.
0:35:50 > 0:35:53I just hope I don't mess it up. I don't think I will.
0:35:53 > 0:35:55Jack, your turn.
0:36:15 > 0:36:18Very classic way of presenting this dish.
0:36:18 > 0:36:20It's very simple.
0:36:20 > 0:36:23Smart, elegant. I like it.
0:36:25 > 0:36:27Look at that. That's...
0:36:29 > 0:36:31Just... Agh!
0:36:38 > 0:36:40Dearie me, those kidneys are rare!
0:36:40 > 0:36:43Rare. Whoa!
0:36:43 > 0:36:47Hmm... Not many people would want to eat them, I tell you.
0:36:54 > 0:36:58The sauce, a little bit too thick and heavy creamy,
0:36:58 > 0:37:01although it has got a good kick of mustard
0:37:01 > 0:37:05and beautiful, very finely chopped shallots cooked all the way through.
0:37:05 > 0:37:08The spinach puree is lovely.
0:37:08 > 0:37:13You've given me enough there, well seasoned and smooth. Really good.
0:37:13 > 0:37:19The potato cake as well, highlight. It's got a real kick to it from the fruit. The seasoning is very good.
0:37:19 > 0:37:23Lovely crispy exterior. Delicious.
0:37:23 > 0:37:28There are good things and bad things on this plate. You know that.
0:37:30 > 0:37:32- Yeah?- Yeah.
0:37:33 > 0:37:35OK, Jack, thank you.
0:37:43 > 0:37:47I was overall very happy with it. I got some great feedback.
0:37:47 > 0:37:53Just the rare kidneys let me down a bit. I'm kicking myself about it, really.
0:37:53 > 0:37:59I'm hoping he can...not overlook it, but pick on the good points as well as there was a bad point.
0:38:06 > 0:38:11None of you achieved 100% in this test, but I've certainly learnt a lot about you.
0:38:11 > 0:38:16Now your chance to cook YOUR interpretation of a classic.
0:38:16 > 0:38:22Your personality on a plate. One of you will be leaving us today, so get it right.
0:38:24 > 0:38:28One hour from now. Perfection on a plate. Off you go.
0:38:42 > 0:38:48I think this dish does show me as a chef because it shows an understanding of flavours that work
0:38:48 > 0:38:51and just celebrating great ingredients.
0:38:51 > 0:38:54If I do that, it will be an absolutely delicious dish.
0:39:01 > 0:39:05- Jack...- Yes, chef?- I love the ingredients on your bench.
0:39:05 > 0:39:08To me, it sings of Provence. Tell me, am I right?
0:39:08 > 0:39:11Yes, it's a bourride of fish,
0:39:11 > 0:39:15a stock made from the fish bones which is then thickened
0:39:15 > 0:39:22and that will go on top of the fish that I've pan-fried and blanched in the fish stock in different ways.
0:39:22 > 0:39:24Jack, I love a bourride.
0:39:24 > 0:39:30It was on the menu when I first came out of college to my workplace and it really tested my skills.
0:39:30 > 0:39:33It made me realise what goes into a service,
0:39:33 > 0:39:37doing a dish with so many different fish having to be cooked spot-on.
0:39:37 > 0:39:40- Some very good chefs in this kitchen today.- Yes.
0:39:40 > 0:39:44I've got less experience than others in this competition,
0:39:44 > 0:39:49but I want to be able to pit myself against them. I'd like to show what I can do too.
0:39:49 > 0:39:52Yes, I like that, Jack.
0:39:52 > 0:39:55- I can't wait to taste this bourride. - Thank you.
0:39:57 > 0:40:03Jack is making a bourride, a fish broth thickened with aioli, a garlic mayonnaise.
0:40:03 > 0:40:08Jack is preparing his bourride with scallops, langoustines,
0:40:08 > 0:40:11mussels, red mullet and sea bass.
0:40:11 > 0:40:15All of those ingredients have got different cooking times,
0:40:15 > 0:40:19so he'll have to be very careful with his timings on this one.
0:40:21 > 0:40:2620 minutes gone, chefs. That's it, yeah, 20 minutes. That's flown past.
0:40:30 > 0:40:35I've spent a while developing this dish. I've changed it over the past few months.
0:40:35 > 0:40:41I've put it on in work and I've had really good feedback, so I just hope I can make it like I made it then.
0:40:46 > 0:40:52- Adam, what classic dish are you cooking for me?- I'm doing a roast chicken dinner with a twist.
0:40:52 > 0:40:57- I imagined it wouldn't just be a roast chicken dinner. - There'll be a foam, a nice ballotine.
0:40:57 > 0:41:00Nice turned potatoes. It's all in the presentation.
0:41:00 > 0:41:05I just hope my flavours are actually bold and quite exciting which is the intention.
0:41:05 > 0:41:09- Why roast chicken? - It's always been a favourite of mine.
0:41:09 > 0:41:12If I get a Sunday off, it's nice to have a chicken dinner.
0:41:12 > 0:41:16It's something I find comforting and tasty when it's done right.
0:41:16 > 0:41:20I wanted to refine it slightly and maybe put my own stamp on it.
0:41:20 > 0:41:23- Any bread sauce?- Yeah. I'll do a paned ball of bread sauce.
0:41:23 > 0:41:28- A ball of bread sauce? - Yeah, it's thick enough to pane with the panko breadcrumbs,
0:41:28 > 0:41:34- then it'll be coated and deep-fried. - Deep-fried bread sauce?- Yeah. - Who would have thought of it?
0:41:37 > 0:41:40Adam isn't just preparing a roast chicken dinner.
0:41:40 > 0:41:45He's got lots of surprises including some deep-fried bread sauce balls.
0:41:45 > 0:41:51I'm really looking forward to seeing that because I've never come across them before.
0:41:51 > 0:41:55Halfway, chefs. That's 30 minutes to go.
0:42:04 > 0:42:10When Michel Roux Junior eats the dish, hopefully, he'll have a big smile on his face.
0:42:10 > 0:42:17I'll make this dish stand out through presentation, classic combinations, flavour and good techniques.
0:42:21 > 0:42:23Patrick, what's your dish?
0:42:23 > 0:42:28Chicken and morels with a bit of pastry, a bit of duxelles and asparagus on top.
0:42:28 > 0:42:31It is a good combination. I'll grant you that.
0:42:31 > 0:42:38- Why this dish?- It's the first thing that popped into my head. It's just a classic combination of flavours.
0:42:38 > 0:42:40And it's just my take on it.
0:42:40 > 0:42:43- What have you got to prove? - I've got to prove that I can cook.
0:42:43 > 0:42:49No mistakes, no silly mistakes. And put up a really good plate of food.
0:42:49 > 0:42:53- You look incredibly chilled. - I don't feel like that inside.
0:42:53 > 0:42:58A little bit nervous, but I'll just get the last few things done here and I'll feel a lot better.
0:42:58 > 0:43:02- Confident in this dish? - Yes, if I execute it properly.
0:43:06 > 0:43:10Patrick is cooking chicken supreme, morel sauce, asparagus.
0:43:10 > 0:43:15It's going to have to be the perfect morel sauce to really impress me
0:43:15 > 0:43:18because there's nothing there to really excite me.
0:43:21 > 0:43:25It's vital that I stay today.
0:43:25 > 0:43:31It will either confirm my decision to become a chef five years ago as to be correct or the wrong choice.
0:43:31 > 0:43:36I've got so much to prove. I really need to focus on me and my food.
0:43:37 > 0:43:42Chad, you're cooking one of my favourite desserts, I think.
0:43:42 > 0:43:45Right. Floating islands? Iles flottantes?
0:43:45 > 0:43:49- Iles flottantes, floating islands, yes.- No pressure then(!)
0:43:49 > 0:43:56- Do you like them?- I absolutely love them. It's a firm family favourite. It's extremely close to my heart.
0:43:56 > 0:44:00- When did you first come across this? - Just when I started going to college.
0:44:00 > 0:44:06I'd never come across a poached meringue, so I wanted to try it out and see what it was all about.
0:44:06 > 0:44:10- And I just keep making it.- What have you got to prove in this round?
0:44:10 > 0:44:16I've got a lot to prove in this round, chef, so I need to make sure that this is absolutely bob-on.
0:44:16 > 0:44:22This is me justifying the fact that I am meant to cook and this is what I'm meant to do, so it means a lot.
0:44:25 > 0:44:28Chad is cooking snow eggs or floating islands,
0:44:28 > 0:44:32so a meringue poached in milk and then nougatine -
0:44:32 > 0:44:38almonds cooked in a caramel, then shaped into different shapes, so it's really brittle.
0:44:38 > 0:44:41It may be the most simple of desserts,
0:44:41 > 0:44:45but very often the simplest tasks are the most difficult.
0:44:47 > 0:44:5115 minutes left. 15 minutes to go, chefs.
0:45:02 > 0:45:06You can see the chefs really focusing 100% on the dishes.
0:45:06 > 0:45:10They've got to get it right. This is it. It's their last chance.
0:45:10 > 0:45:13Five minutes. Five minutes, guys.
0:45:28 > 0:45:30That's it. Fini. Time's up.
0:45:40 > 0:45:45Jack has made a bourride of seafood with sea bass, red mullet,
0:45:45 > 0:45:49scallops, langoustines and mussels,
0:45:49 > 0:45:52served with mixed vegetables and a rouille.
0:45:56 > 0:46:01First off, visually, absolutely gorgeous.
0:46:03 > 0:46:06Pretty, elegant, vibrant colours.
0:46:06 > 0:46:08Hmm, yum!
0:46:14 > 0:46:21All the fish components you were worried about getting all cooked properly and on time - magic.
0:46:21 > 0:46:28Done. Beautiful skills. Perfectly seasoned. The red mullet is lovely. You've got a crispy skin.
0:46:28 > 0:46:32The scallop has also got a lovely colour and it's sweet and intense.
0:46:32 > 0:46:35The langoustine as well, lovely textures. Brilliant.
0:46:35 > 0:46:41The vegetables add vibrancy to this dish. Normally, a bourride wouldn't have those vegetables,
0:46:41 > 0:46:46but you've taken the idea of a bourride and made it into a really classy dish.
0:46:46 > 0:46:50I really enjoyed that. Well done. Thank you, Jack.
0:46:52 > 0:46:57For me, serving such a classic French dish like that to someone of that standard,
0:46:57 > 0:47:01for him to give me the feedback that he has is absolutely overwhelming.
0:47:01 > 0:47:04I'm so pleased with what I produced. It's amazing.
0:47:07 > 0:47:12Patrick has made a roast chicken supreme
0:47:12 > 0:47:15with asparagus, morels and puff pastry,
0:47:15 > 0:47:19topped with duxelles - finely chopped sauteed mushrooms,
0:47:19 > 0:47:22truffle and asparagus twirls,
0:47:22 > 0:47:25served with a morel sauce.
0:47:28 > 0:47:32The presentation, it's almost like a scatter.
0:47:32 > 0:47:36It's a kind of style that, personally, I'm not very fond of.
0:47:38 > 0:47:42It is almost one-dimensional, the way I see it,
0:47:42 > 0:47:45and very few ingredients on the plate.
0:47:59 > 0:48:03Beautifully cooked chicken supreme. Lovely and moist, succulent.
0:48:03 > 0:48:06Well-seasoned, golden skin.
0:48:06 > 0:48:09Very, very good, but it remains a chicken supreme.
0:48:11 > 0:48:17You've flattened the pastry between two sheets. It's lovely and crisp and cooked all the way through.
0:48:17 > 0:48:23The duxelles, I think, could have been chopped up a little bit finer, but it is very, very flavoursome.
0:48:23 > 0:48:27Very good. The asparagus, perfectly cooked.
0:48:27 > 0:48:30A little bite to them, al dente. Green and vibrant.
0:48:31 > 0:48:35Truffle on top, sliced, for a bit of decadence. Very nice.
0:48:35 > 0:48:38I do like the sauce, but it is a little bit cloying.
0:48:38 > 0:48:43There's a lot of mushroom in there. There's some dried ceps as well which are very strong.
0:48:43 > 0:48:47Good taste, though. Definitely good seasoning on the whole of your food.
0:48:48 > 0:48:51I've learnt a lot from this plate of food.
0:48:51 > 0:48:56- For the most part, I like what I've seen.- Thank you.- Well done.- Thanks.
0:48:57 > 0:49:00I've had bad moments, but I've had good moments.
0:49:00 > 0:49:04I'm just really glad that I was able to put up a plate of food
0:49:04 > 0:49:07that brought a smile to Michel Roux Junior's face.
0:49:07 > 0:49:10When you get good compliments, it's highly rewarding.
0:49:12 > 0:49:17Adam has filled his chicken ballotine with a chicken, shallot and chive mousse
0:49:17 > 0:49:22and served it with sage and onion stuffing, fondant potatoes,
0:49:22 > 0:49:26deep-fried bread sauce balls, sage foam
0:49:26 > 0:49:28and a lemon balm and mustard sauce.
0:49:29 > 0:49:35I do like your presentation style - one line and ingredients following that line around it.
0:49:40 > 0:49:45Good skill in roasting the ballotine, I must say.
0:49:45 > 0:49:51Really crispy skin and the mousse inside gives it even more of that lovely moisture.
0:49:51 > 0:49:54There's good texture in this dish.
0:49:54 > 0:50:00I really like the grain mustard in the sauce. It gives a little kick, acidity and balance to the dish.
0:50:01 > 0:50:08The deep-fried bread sauce balls, for me, don't work. They're a bit too heavy.
0:50:08 > 0:50:14The whole idea of bread sauce is it should be a creamy and velvety kind of texture. These are a bit doughy.
0:50:14 > 0:50:20The potato fondants are a bit overcooked and a bit dark on the edges there which is not right.
0:50:20 > 0:50:26The sage stuffing that you've put on the bottom of the plate is very strong in sage flavour.
0:50:26 > 0:50:28It's overpowering which is a shame.
0:50:28 > 0:50:31Agh! Gosh! It's not quite balanced.
0:50:35 > 0:50:40It surprised me a little bit. I felt it was a bit better than Michel thought it was.
0:50:40 > 0:50:47There were a couple of elements that weren't quite right, so that's starting to worry me now a bit.
0:50:49 > 0:50:53Chad's classic is iles flottantes - meringue poached in milk,
0:50:53 > 0:50:57floating on creme anglaise,
0:50:57 > 0:51:00decorated with sugarwork and nougatine.
0:51:01 > 0:51:05Visually, the creme anglaise I can see has got little bubbles.
0:51:05 > 0:51:09It's been whisked up. It's got lightness to it.
0:51:09 > 0:51:14I did see lots of almonds on your bench and you mentioned nougatine.
0:51:14 > 0:51:18I'm a little bit disappointed that there's not more of it.
0:51:18 > 0:51:21It does look a little bit sparse.
0:51:28 > 0:51:30Beautifully cooked egg whites.
0:51:30 > 0:51:36They're floating very happily on top of that very, very rich creme anglaise.
0:51:36 > 0:51:40Lots of vanilla flavour, double cream as well. It works.
0:51:40 > 0:51:46I understand why you've made the caramel separately and put it on top. It gives height to this dish.
0:51:46 > 0:51:49I am, nonetheless, a little bit disappointed
0:51:49 > 0:51:54because the pleasure of eating is slightly diminished.
0:51:56 > 0:52:02I like to dive into my little islands and go "crack" from the caramel.
0:52:05 > 0:52:10I finally feel as if I've actually started to show what I can actually do.
0:52:12 > 0:52:15It's really what I needed at this moment in time.
0:52:17 > 0:52:21Well, that was a vast improvement on my round.
0:52:21 > 0:52:25I really enjoyed your food.
0:52:25 > 0:52:30Good, professional cooking. I've got four very good chefs in front of me here.
0:52:30 > 0:52:33It does sadden me that one of you will be leaving us.
0:52:35 > 0:52:41Monica is going to join me. Hopefully, she can shed a bit of light on this. Off you go.
0:52:59 > 0:53:05This is interesting, Monica, I must say. For me, I've got four very good chefs here.
0:53:07 > 0:53:11I'm prepared to forgive Jack's rare kidneys
0:53:11 > 0:53:16just because he dished up such a beautiful, beautiful bourride.
0:53:16 > 0:53:19He can cook and I love his presentation.
0:53:19 > 0:53:24In the skills test, Jack got very flustered and he gave us more an egg white omelette.
0:53:24 > 0:53:29With the invention test, it was a very individual take on ravioli.
0:53:29 > 0:53:32I loved the fact he was different from everyone else.
0:53:32 > 0:53:38- He made the better plate of the four.- I like what I see in Jack. I can see a good, good chef there.
0:53:39 > 0:53:41So we're left with Adam,
0:53:41 > 0:53:44Chad and Patrick.
0:53:44 > 0:53:49I don't have a soft spot for any of these three,
0:53:49 > 0:53:54but Patrick, I have to say, his souffle was one of the best on the day.
0:53:54 > 0:54:00In my classic test, his kidneys were well and truly overcooked.
0:54:00 > 0:54:05In his classic test, he cooked a supreme of chicken with asparagus and morels.
0:54:05 > 0:54:10For me, it was a let-down because I don't like that particular type of presentation.
0:54:10 > 0:54:14However, there were some very good cooking skills on show.
0:54:14 > 0:54:20I don't want to be the first person to go home. I will be upset. It'll take a long time to get over.
0:54:20 > 0:54:24Adam, for my classic test, cooked the kidneys really well,
0:54:24 > 0:54:26but hardly any spinach puree.
0:54:26 > 0:54:31For his classic recipe, he decided to cook a take on a roast chicken dinner.
0:54:31 > 0:54:34He knows how to dress a nice plate of food,
0:54:34 > 0:54:38but for me, it was just too many overpowering flavours.
0:54:38 > 0:54:44Also, strangely enough, there was deep-fried bread sauce. It was just like a piece of dough.
0:54:44 > 0:54:46- Eugh!- How did Adam do for you?
0:54:46 > 0:54:51Adam made a souffle which did rise, but why you would swipe the sauce
0:54:51 > 0:54:54and then sit your souffle on top is beyond me.
0:54:54 > 0:55:00Make a sauce, put it on the side and you pour it in. I'm just not convinced by Adam. Not at all.
0:55:00 > 0:55:04I want to stay more than ever now. I want to show I can really do it.
0:55:04 > 0:55:09I've made a few mistakes so far and I just need to stop doing it.
0:55:09 > 0:55:12I've got to make sure I fix these little problems.
0:55:12 > 0:55:19It's tough for Chad because he came into this business quite late and has got a bit of catching-up to do.
0:55:19 > 0:55:23Chad barely cooked his kidneys. They were still moving on the plate.
0:55:23 > 0:55:25They were raw.
0:55:26 > 0:55:29He had a lot to prove in the second round.
0:55:29 > 0:55:35He made an almost perfect oeufs a la neige.
0:55:35 > 0:55:42- How did he do for you?- The souffle, he didn't add enough sugar to it, yet he added all the creme pat mix.
0:55:43 > 0:55:46His souffle did not rise. It was just so heavy.
0:55:46 > 0:55:50Chad clearly shows a lack of experience here for me.
0:55:51 > 0:55:54I was pretty certain I was out the door.
0:55:54 > 0:55:57I think now there is a glimmer, a glimmer of hope,
0:55:57 > 0:56:00so we'll just have to see.
0:56:04 > 0:56:09Out of those three, who would you like to see cook again?
0:56:10 > 0:56:12This is a tough one, huh?
0:56:29 > 0:56:31We have made a decision.
0:56:34 > 0:56:37And that chef is...
0:56:41 > 0:56:42..Chad.
0:56:53 > 0:56:55I'm disappointed, obviously.
0:56:55 > 0:57:01It was just a case of too little, too late. I'm gutted.
0:57:03 > 0:57:06Well done. Fantastic.
0:57:06 > 0:57:08- Thank you very much.- Keep at it.
0:57:08 > 0:57:10- Yeah, will do.- Good luck.
0:57:11 > 0:57:16I cannot believe that I've just made it through to the quarter-final.
0:57:16 > 0:57:18I'm so happy.
0:57:18 > 0:57:25I definitely didn't think I was safe there. I thought for sure I was out. I was closest to the door as well.
0:57:25 > 0:57:29For me to be through to the next round is a massive achievement.
0:57:29 > 0:57:34It's a great relief that I can continue and cook the food I like to cook.
0:57:43 > 0:57:51Tomorrow night, Jack, Adam and Patrick will join the other heat winners in the quarter-finals.
0:57:59 > 0:58:00Perfect.
0:58:02 > 0:58:06It's not doing it for me. It really isn't.
0:58:06 > 0:58:10Only the best will go on to cook for the critics.
0:58:10 > 0:58:14- It's a plate of disappointment and micro-herbs. - It's the dish of the day, isn't it?
0:58:14 > 0:58:18It's one of the best executed puddings I've had on this show.
0:58:19 > 0:58:23Just two will make it through to the semi-finals.
0:58:52 > 0:58:55Subtitles by Red Bee Media Ltd