0:00:02 > 0:00:05Knockout week continues on MasterChef: The Professionals.
0:00:05 > 0:00:09It started with ten chefs in two groups of five.
0:00:11 > 0:00:13Last night, the first group delighted diners
0:00:13 > 0:00:16at the Royal Society of Medicine.
0:00:16 > 0:00:18It's a jolly good surprise.
0:00:18 > 0:00:20I'd like more of it, please.
0:00:20 > 0:00:21However, for Zoe,
0:00:21 > 0:00:25the final challenge marked the end of her competition.
0:00:26 > 0:00:29Tonight, the second group must pull out all the stops,
0:00:29 > 0:00:33cooking at one of London's most exclusive addresses.
0:00:33 > 0:00:36This is a massive challenge for our chefs.
0:00:36 > 0:00:38It's going to be very interesting to see how they gel together.
0:00:38 > 0:00:42We're looking for team spirit but I'm also looking for some flair.
0:00:43 > 0:00:48Only the best chefs can go through to next week's semifinals.
0:00:49 > 0:00:52I think I've done a good job so far,
0:00:52 > 0:00:54but I'm not taking it for granted that I'm through.
0:00:54 > 0:00:59For me to get to the semifinals, it would be absolutely amazing.
0:00:59 > 0:01:01There's no-one that I'm not worried about.
0:01:01 > 0:01:05I'm just going to work as hard as I can just to keep in the competition.
0:01:05 > 0:01:07I'm going out all guns blazing,
0:01:07 > 0:01:09it's going to be like the OK Corral in there
0:01:09 > 0:01:12and I'll be the only one standing at the end, hopefully.
0:01:44 > 0:01:48Chefs, good to see you. What a fabulous opportunity,
0:01:48 > 0:01:51cooking here at the French Ambassador's residence.
0:01:52 > 0:01:56We would like you to create a three course menu
0:01:56 > 0:01:58for the French ambassador and her guests.
0:01:59 > 0:02:02The food in this house is of the highest level.
0:02:02 > 0:02:08This is a massive opportunity for you to shine as a team.
0:02:08 > 0:02:12Guys, you've got a lot of work ahead of you. We suggest you get moving.
0:02:18 > 0:02:23Just seeing that French flag hanging over the front door just made us all
0:02:23 > 0:02:25a bit nervous when we were coming in.
0:02:25 > 0:02:27We've got a great mix of guys here in our team,
0:02:27 > 0:02:30and if we can all mix and match and come together
0:02:30 > 0:02:32and put up some fantastic food, then, boom,
0:02:32 > 0:02:34I think we've all got it in the bag.
0:02:34 > 0:02:36I can't wait now, I want to get in the kitchen,
0:02:36 > 0:02:38see what they've laid out for us, see what we've got to go with.
0:02:41 > 0:02:47The chefs only have 30 minutes to plan their three course menu.
0:02:47 > 0:02:51Their ingredients are selected from the finest produce from France,
0:02:51 > 0:02:55including pollock and mussels from Brittany,
0:02:55 > 0:02:57Bresse chicken,
0:02:57 > 0:03:00and a wide selection of fruit and vegetables.
0:03:03 > 0:03:05Do we want to go fish starter and...
0:03:05 > 0:03:08Fish starter and chicken as the main course.
0:03:08 > 0:03:10If you poach it and then lift the skin, that'll be nice, I think.
0:03:10 > 0:03:14We could make like a mussel beurre blanc or something?
0:03:14 > 0:03:16The ingredients look fantastic, we are the only ones who can
0:03:16 > 0:03:19go wrong now. If we don't use them properly, then it's all on us.
0:03:19 > 0:03:22It's not the ingredients' fault, it's our fault.
0:03:22 > 0:03:24So, the main course - we're going to go chicken.
0:03:24 > 0:03:27Poach these to keep it moist, then take them off the carcass.
0:03:27 > 0:03:30OK, yeah. If you want to do a little pithivier with the leg meat...
0:03:30 > 0:03:32Yeah.
0:03:32 > 0:03:35For me, personally, this is probably the biggest thing I've ever done in
0:03:35 > 0:03:37my career so far. I am nervous,
0:03:37 > 0:03:41but I'm not going to let those nerves get to me and ruin my day.
0:03:41 > 0:03:44I think we've got enough time, so we can do a fondant.
0:03:44 > 0:03:46- As long as you guys have recipes for it?- Yeah, cos I'm...
0:03:46 > 0:03:50I've got a recipe - 125, 125, 150, 3 eggs, and 35g of flour.
0:03:50 > 0:03:52- Do you want to do pastry now? - That's off his head,
0:03:52 > 0:03:55- so you're happy taking control of that?- I am.
0:03:58 > 0:04:01I really like the way our chefs are talking at the moment.
0:04:01 > 0:04:04They're all having a say and input
0:04:04 > 0:04:06on how the menu should come together.
0:04:06 > 0:04:08Frosted hazelnut sauce?
0:04:08 > 0:04:10This is the first time you're going to have a service where you're
0:04:10 > 0:04:13working together in a professional kitchen,
0:04:13 > 0:04:15and with some very serious guests upstairs as well.
0:04:15 > 0:04:17The one thing we do have to be very aware of here, chefs,
0:04:17 > 0:04:20is being absolutely on the button for our timings.
0:04:24 > 0:04:26They now have just two hours' prep time
0:04:26 > 0:04:29before their first course is served.
0:04:29 > 0:04:33The brigade is made up of Elly, a junior sous chef.
0:04:33 > 0:04:35Gary, a college lecturer.
0:04:35 > 0:04:39And sous chefs James and Brenton.
0:04:39 > 0:04:42And Max, head chef of a gastropub.
0:04:42 > 0:04:45I don't think there's any sort of big egos in the group.
0:04:45 > 0:04:47We've separated the kitchen up
0:04:47 > 0:04:51so we've got two on starter, two on mains, one on dessert.
0:04:51 > 0:04:54But, no, I think it's a good kitchen to be working in today.
0:04:56 > 0:04:58Take your time with that.
0:04:58 > 0:05:02The first job for Max is to carefully fillet and portion
0:05:02 > 0:05:04the pollock for the starter.
0:05:04 > 0:05:06- You all right?- Yeah, fine.
0:05:09 > 0:05:13If you make it taut this way, if you bend it,
0:05:13 > 0:05:15what it does is it firms this up, OK?
0:05:18 > 0:05:20That's a great tip, thank you very much.
0:05:20 > 0:05:22- You learned something. - I did learn something.
0:05:24 > 0:05:27James is also on the first course.
0:05:27 > 0:05:30He makes a start prepping the garnish
0:05:30 > 0:05:33of broad beans and tomato concasse.
0:05:33 > 0:05:35It's nice to be working as a team for once, instead of just
0:05:35 > 0:05:38going solo, so it's going to be nice to see what comes together.
0:05:41 > 0:05:44- How are you doing, James? - Yeah, very well, thank you, Chef.
0:05:44 > 0:05:45Quite happy with this so far?
0:05:45 > 0:05:48Yeah, I'm taking my time, I'm making sure everything's done right.
0:05:48 > 0:05:50Obviously I'm not taking too much time to do it as well.
0:05:50 > 0:05:53No, you can't take too much time, you're the first course up!
0:05:53 > 0:05:55We are, we can't be late, either.
0:05:58 > 0:06:00The menu seems very straightforward.
0:06:00 > 0:06:03They're taking the pollock, which you poach and crispy up some skin,
0:06:03 > 0:06:05they're going to make a beurre blanc,
0:06:05 > 0:06:09possibly some sea veg to go with that. It's a nice-sounding menu.
0:06:09 > 0:06:12- That's a good sized portion. - Yeah, don't go any bigger.
0:06:12 > 0:06:14- Don't want to go much bigger than that.- No, cos you've got your
0:06:14 > 0:06:17- beurre blanc and then your mussels. - Exactly. Cool.
0:06:21 > 0:06:24On the main course with Brenton is Elly,
0:06:24 > 0:06:27who's prepping three different cauliflower garnishes.
0:06:28 > 0:06:32- Right, Elly, where are you up to? - I've got pickled cauliflower done,
0:06:32 > 0:06:34I'm going to caramelise these at the end, I've made my puree,
0:06:34 > 0:06:36and then I'm going to jump on and help Brenton.
0:06:36 > 0:06:39How do you feel about your involvement on the menu?
0:06:39 > 0:06:41- Do you feel you've had enough input? - Yeah, I think so,
0:06:41 > 0:06:44everyone's had a certain input on all of the dishes.
0:06:44 > 0:06:46I've got a funny feeling you're going to be controlling these
0:06:46 > 0:06:49four chefs around you in about an hour from now, is that about right?
0:06:49 > 0:06:52- Yeah, probably!- Probably, thought as much! OK.
0:06:53 > 0:06:56Happy with that?
0:06:56 > 0:06:59- Yeah.- I'm liking the way they're talking at the moment.
0:06:59 > 0:07:03Elly's really getting vocal in there, which I think is great.
0:07:03 > 0:07:06- You all right, Brenton? - Yeah, so far so good.
0:07:06 > 0:07:08The main course is the chicken from Bresse,
0:07:08 > 0:07:10which they are going to poach and then roast,
0:07:10 > 0:07:13and they're also using the leg meat to make a pithivier,
0:07:13 > 0:07:15which is like a little pie.
0:07:15 > 0:07:17For me, this sounds like a great main course.
0:07:18 > 0:07:21Brenton is butchering the Bresse chickens,
0:07:21 > 0:07:24a world-renowned breed
0:07:24 > 0:07:28famous for its rich flavour and reared only in eastern France.
0:07:28 > 0:07:30I've worked in France before and I've seen some of the stunning food
0:07:30 > 0:07:32they have in their average restaurant.
0:07:32 > 0:07:36We're going to have some pressure to cook up something to impress them.
0:07:36 > 0:07:38For the chicken, the poached chicken...
0:07:38 > 0:07:43We're going to just do water on the stove, mirepoix, thyme, carrots.
0:07:43 > 0:07:46To keep the chicken as moist as possible, Brenton and Elly
0:07:46 > 0:07:49are poaching the breasts on the crown
0:07:49 > 0:07:52in a classic French mirepoix vegetable stock.
0:07:52 > 0:07:54We know Elly can cook the chicken very well,
0:07:54 > 0:07:57we've seen her do it this way a few times now in the kitchen,
0:07:57 > 0:07:58so it's in good hands.
0:08:02 > 0:08:05The bones and trimmings are being sauteed to add flavour
0:08:05 > 0:08:07to the chicken jus,
0:08:07 > 0:08:11and the leg meat used to create the filling for the pithivier,
0:08:11 > 0:08:13a traditional French pie.
0:08:15 > 0:08:16Right, Brenton, where are we at?
0:08:16 > 0:08:19At the moment, I'm just starting to make the mix for the pithivier,
0:08:19 > 0:08:21the little chicken leg pie,
0:08:21 > 0:08:24so in that I'm going to sweat down some onions, a bit of garlic,
0:08:24 > 0:08:27- mushrooms.- Are you excited about the challenge,
0:08:27 > 0:08:28and working with Elly as a team?
0:08:28 > 0:08:32I'm working with Elly, she's a great chef. I'm quite excited about
0:08:32 > 0:08:35the challenge but, obviously, now I'm getting a bit nervous,
0:08:35 > 0:08:37time's flying by very quickly,
0:08:37 > 0:08:40trying to find our way around a new kitchen, yeah,
0:08:40 > 0:08:42there's a lot going on, it's quite nerve-racking.
0:08:45 > 0:08:47For me, this sounds a great main course.
0:08:47 > 0:08:50I love the pithivier part of it, I hope it doesn't dry out,
0:08:50 > 0:08:52I hope the filling doesn't dry out.
0:08:52 > 0:08:55I've had a taste of the mix, it's delicious so far.
0:08:59 > 0:09:00Over in the pastry section,
0:09:00 > 0:09:04Gary has a strawberry ripple ice cream well underway.
0:09:06 > 0:09:10And he's made a praline to add an extra nutty flavour
0:09:10 > 0:09:12to his chocolate fondant mix.
0:09:13 > 0:09:16How confident do you feel about cooking a fondant?
0:09:16 > 0:09:20The recipe I definitely know. What I don't know is the oven,
0:09:20 > 0:09:24timings and size, so it's really going to come down to practise.
0:09:26 > 0:09:31Gary's next big task is his chocolate fondant mix.
0:09:31 > 0:09:33Equal quantities of butter and chocolate
0:09:33 > 0:09:38are blended with whisked eggs and sugar before finally adding flour
0:09:38 > 0:09:41and the ground-up hazelnut praline.
0:09:41 > 0:09:43Gary, tell me, where are we at?
0:09:43 > 0:09:44We've got our fondant mix ready,
0:09:44 > 0:09:47just going to leave that at room temperature.
0:09:47 > 0:09:51We've got the base done for my chocolate tuiles.
0:09:51 > 0:09:54I'm just starting the nut crumble, the granola.
0:09:54 > 0:09:57- There was some fruit you were going to use?- Yeah, we've got, again,
0:09:57 > 0:10:00these amazing strawberries, so I've made a little kind of reduced puree
0:10:00 > 0:10:03- and that's going to be for our ice cream.- I'm really impressed
0:10:03 > 0:10:06with how controlled you are, you've got so much work done already.
0:10:06 > 0:10:09- Thank you.- I think the team did well by putting you in here!
0:10:09 > 0:10:11THEY LAUGH
0:10:11 > 0:10:15- No pressure there!- No pressure! - Good luck.- Thank you.
0:10:18 > 0:10:21The dessert, for me, is in great hands. Gary has got beautiful,
0:10:21 > 0:10:23little textures of chocolate here and there, there's nut,
0:10:23 > 0:10:26he's taken the strawberries and he's got ice cream.
0:10:26 > 0:10:29He's got a lot of work. I dropped in on him, he seems so in control,
0:10:29 > 0:10:31he knows exactly where he's at.
0:10:31 > 0:10:33I wouldn't be surprised if we see him coming
0:10:33 > 0:10:35and giving these guys a hand later on.
0:10:35 > 0:10:39But so far, I like the way our team is working in this kitchen.
0:10:39 > 0:10:42I think there's a great atmosphere at the moment and there's definitely
0:10:42 > 0:10:44a level of unity with these five chefs.
0:10:44 > 0:10:47They've come together very, very well.
0:10:48 > 0:10:51Chefs, one hour has gone,
0:10:51 > 0:10:55you have one hour left before your first course is due.
0:10:55 > 0:10:56Oui, Chef.
0:11:00 > 0:11:02Built in 1840,
0:11:02 > 0:11:06and initially the home of the 10th Duke of Marlborough,
0:11:06 > 0:11:08the Ambassador's residence
0:11:08 > 0:11:12was bought by the French government in 1946.
0:11:12 > 0:11:16I'm representing my government in many fields -
0:11:16 > 0:11:20security, defence, economy, culture, gastronomy as well.
0:11:22 > 0:11:25French cuisine is obviously one of the best,
0:11:25 > 0:11:27and it is recognised as so.
0:11:27 > 0:11:30It's part, really, of our DNA,
0:11:30 > 0:11:35and our culture. I think there's a lot of pressure on the chefs,
0:11:35 > 0:11:40and today is very important, but I hope it will be a great success.
0:11:42 > 0:11:45Can I make a suggestion? You're 50 minutes away from your first course,
0:11:45 > 0:11:48I think it may be a good idea to just have a quick conversation
0:11:48 > 0:11:51- of where everybody is right now. - Shall we go through to Gary quickly?
0:11:51 > 0:11:54- Don't you think?- So, starter-wise, what are we looking at?
0:11:54 > 0:11:57Starters, the pollock is portioned.
0:11:57 > 0:11:59- You're poaching it? In the water bath?- If I'm honest with you,
0:11:59 > 0:12:02I've not done that before, so I'm not going to start playing around...
0:12:02 > 0:12:05- As long as it comes out nice.- You happy poaching it in the liquor?
0:12:05 > 0:12:08- Yeah, it's just old school.- Sauce, you need to finish, like, now,
0:12:08 > 0:12:13and then florets I'm going to start cooking roughly about 20 past.
0:12:13 > 0:12:16- Right, pastry.- Sweet, Gary? - Fondant mix is done,
0:12:16 > 0:12:18I've got chocolate tuile which I'm going to blitz
0:12:18 > 0:12:20and then dust over these
0:12:20 > 0:12:22- and get little, really thin wafers. - Yeah.- Yeah.
0:12:22 > 0:12:25- Erm...- But I think it's going to come together really well
0:12:25 > 0:12:27- because those strawberries are stunning.- Sweet.
0:12:27 > 0:12:31- Awesome.- Let's crack on.
0:12:35 > 0:12:37In preparation for service,
0:12:37 > 0:12:40James is blanching three different varieties of sea vegetables
0:12:40 > 0:12:42to accompany the pollock.
0:12:42 > 0:12:44That's the only stuff that concerns me,
0:12:44 > 0:12:46I'm thinking about leaving that off. It's like eating plastic.
0:12:46 > 0:12:50Get rid of it. Take it off, we'll just do the nori and the samphire.
0:12:50 > 0:12:53Cos that's actually quite tasty, and once that's seasoned up...
0:12:57 > 0:13:00- What are you doing with the mussels? - We're going to steam them open
0:13:00 > 0:13:04and then use the liquor to go through the beurre blanc at the end.
0:13:06 > 0:13:09Beurre blanc is a classic French butter sauce.
0:13:09 > 0:13:12It's got a reduction of shallots and herbs
0:13:12 > 0:13:16with a hint of white wine vinegar or a little bit of lemon juice.
0:13:17 > 0:13:20So when we've got the sauce, get the fish stock into it,
0:13:20 > 0:13:23just intensify that, blitz it up, strain that in a minute,
0:13:23 > 0:13:26put it in there, start getting the butter into it.
0:13:26 > 0:13:28We're just getting the final pieces together,
0:13:28 > 0:13:31just getting it all ready so it's all ready to plate.
0:13:31 > 0:13:33I'm personally just finishing the sauce,
0:13:33 > 0:13:36Max is just doing the last few bits of garnish,
0:13:36 > 0:13:40then all it's going to be then is just getting everything cooked,
0:13:40 > 0:13:42seasoned, tasted,
0:13:42 > 0:13:45dressed and on the plate, ready to rock and roll.
0:13:46 > 0:13:48We're discussing everything as we go along,
0:13:48 > 0:13:50we're all sort of talking stuff through.
0:13:50 > 0:13:52Someone's not happy, we'll talk it out.
0:13:54 > 0:13:57I don't know about you, but I would run a bit more butter through that,
0:13:57 > 0:14:00just literally on here.
0:14:00 > 0:14:03Because it is just a bit sharp, I think.
0:14:05 > 0:14:08It just seems a little bit tart, that's all.
0:14:08 > 0:14:10Let me taste that?
0:14:10 > 0:14:12That's just a bit sharp for me.
0:14:12 > 0:14:14It's a bit vinegary, isn't it?
0:14:14 > 0:14:16- It's a bit tart.- You need a touch of sugar in that.
0:14:16 > 0:14:18Have we got some?
0:14:18 > 0:14:20Yeah, I'll get you some.
0:14:21 > 0:14:24- Sugar in a beurre blanc? - Yeah.
0:14:24 > 0:14:28- Sugar in a beurre blanc?- Yes. - Really?- Yes. I've been taught that,
0:14:28 > 0:14:30just to give it a little extra sweetness,
0:14:30 > 0:14:32then it will all come together nicely.
0:14:32 > 0:14:35Could I have the parsley over the fish, please?
0:14:35 > 0:14:37Personally, for me, it's still sharp,
0:14:37 > 0:14:40but, at the end of the day, it's not all about me.
0:14:43 > 0:14:48Back on the main course, the chicken breasts are poached...
0:14:49 > 0:14:52- Yeah, that's all right.- Yeah.
0:14:52 > 0:14:55..so Elly and Brenton have both turned their attention
0:14:55 > 0:14:58to the chicken pithivier.
0:14:58 > 0:15:00Pithivier is a French pastry
0:15:00 > 0:15:03that's defined by its shape and its markings.
0:15:03 > 0:15:06I would like that to have had detail in the scoring,
0:15:06 > 0:15:08I would love that to be shiny and stand out.
0:15:08 > 0:15:11You want it to almost be like the jewel in the crown of the dish.
0:15:13 > 0:15:15Brenton is making the filling.
0:15:15 > 0:15:17The mixture of chicken thigh meat,
0:15:17 > 0:15:22pancetta and mushroom is wrapped in chard leaf and placed in a mould
0:15:22 > 0:15:24to create the perfect dome.
0:15:27 > 0:15:29On the other side of the kitchen,
0:15:29 > 0:15:32Elly is rolling the puff pastry for the pithivier,
0:15:32 > 0:15:36traditionally decorated with ornate scoring.
0:15:36 > 0:15:38We're going old school, so we're not using
0:15:38 > 0:15:41all the modern, fashion cooking,
0:15:41 > 0:15:45like water baths, etc, it's like old, classic cooking,
0:15:45 > 0:15:48and it's showing how good a chef you are, really, I think.
0:15:51 > 0:15:54The base of the pie must be perfectly sealed,
0:15:54 > 0:15:58but the steam inside must also be allowed to escape to stop the pie
0:15:58 > 0:16:00from bursting open when baked.
0:16:00 > 0:16:03You put the disc on the top, and you put a little hole in it,
0:16:03 > 0:16:05and that creates the steam.
0:16:05 > 0:16:08And then it won't break apart, cos it might split open.
0:16:08 > 0:16:11I've never had that problem, but, I mean...
0:16:11 > 0:16:13All right, we'll do it your way.
0:16:13 > 0:16:15- Not like that.- No, no, it's fine.
0:16:15 > 0:16:17I don't mind.
0:16:17 > 0:16:20We're thinking of more of the decoration,
0:16:20 > 0:16:22so we don't want to destroy the decoration,
0:16:22 > 0:16:24so we're going to go with no disc.
0:16:24 > 0:16:27Different experiences in the past lead to different methods
0:16:27 > 0:16:30of cookery, basically. I think it's going to be really tasty and really,
0:16:30 > 0:16:32really flavoursome.
0:16:32 > 0:16:35As long as we cook it all properly just as we're serving it,
0:16:35 > 0:16:36it will come out nice.
0:16:38 > 0:16:39Chicken's good, pithivier's OK?
0:16:39 > 0:16:42Yeah, we just need to pan-roast the chicken, cook the florets,
0:16:42 > 0:16:44caramelise them up,
0:16:44 > 0:16:48and pithiviers we need to put in place in the oven and sauces made.
0:16:48 > 0:16:50Have the pithiviers been egg-washed?
0:16:50 > 0:16:52- Yes.- Do you have any spare?
0:16:52 > 0:16:54- No.- No?
0:16:54 > 0:16:55So you can't put a tester in now?
0:16:55 > 0:16:58- No.- OK.- No, it'll be good.
0:16:58 > 0:16:59I have faith.
0:17:03 > 0:17:08Meanwhile, Gary is adding to the garnish of his dish by making some
0:17:08 > 0:17:10chocolate caramel discs.
0:17:10 > 0:17:14I've probably not done pastry in a restaurant for about 25 years,
0:17:14 > 0:17:18so to be standing here
0:17:18 > 0:17:22in this particular moment in time and on the pastry is, erm, fun.
0:17:22 > 0:17:23Pastry's not feeding people,
0:17:23 > 0:17:26pastry's about that little element of luxury and surprise,
0:17:26 > 0:17:29and that's what I enjoy about it.
0:17:31 > 0:17:33With time to spare,
0:17:33 > 0:17:38Gary has decided to test the cooking time of his fondant.
0:17:40 > 0:17:43If they're baked for too long,
0:17:43 > 0:17:47they won't have the all-important oozing chocolate centre.
0:17:51 > 0:17:55So it's a six minute fondant, not an eight.
0:17:55 > 0:17:58I'm sure the French ambassador has had some of the best chefs
0:17:58 > 0:18:01in the world cook her a chocolate fondant.
0:18:01 > 0:18:03I just want to make it memorable.
0:18:10 > 0:18:15With service fast approaching, the guests arrive.
0:18:15 > 0:18:21They include Maxime Holder, head of global French bakery Paul.
0:18:21 > 0:18:25Florence Gomez from the French chamber of commerce.
0:18:25 > 0:18:29Journalist Mark Roche.
0:18:29 > 0:18:31Gilles Quillot,
0:18:31 > 0:18:34the Ambassador's chef de cuisine.
0:18:34 > 0:18:38And TV and radio journalist Benedicte Paviot.
0:18:38 > 0:18:41They say the chemistry between politicians can really change
0:18:41 > 0:18:48in negotiation. I'm sure food has its part to play in good relations.
0:18:48 > 0:18:51I think it's very important when you have international conferences,
0:18:51 > 0:18:54if the buffets are good and dinners are good,
0:18:54 > 0:18:57people are in a better mood to negotiate.
0:18:57 > 0:19:00INDISTINCT CHATTER
0:19:00 > 0:19:02Just want to let you go, you've got half an hour for your first course,
0:19:02 > 0:19:05OK? Guests are here, they're having their champagne.
0:19:05 > 0:19:09- 7:30 - first course out. - Yes, Marcus.- Oui, Chef.
0:19:13 > 0:19:18For Max and James, timing the poaching of their fish is critical.
0:19:23 > 0:19:25How long before we start plating?
0:19:25 > 0:19:27About two minutes.
0:19:34 > 0:19:39We will start by poached pollock loin, mussels, samphire,
0:19:39 > 0:19:42seaweed and mussels beurre blanc.
0:19:42 > 0:19:46Everything smells of Brittany and I love the idea.
0:19:47 > 0:19:48Max, should that fish be boiling?
0:19:48 > 0:19:51- No, I'll just turn it down. - Turn it off.
0:19:54 > 0:19:57I think it's going to be interesting to see the way the pollock
0:19:57 > 0:20:00is poached because this is not that easy.
0:20:01 > 0:20:03I think we're about done.
0:20:04 > 0:20:08I don't know about you, but I'm getting a little bit peckish.
0:20:08 > 0:20:10OK, guys, you've got five minutes left.
0:20:10 > 0:20:14- Oui, Chef.- Dish leaves the kitchen in five, OK?- Oui, Chef.
0:20:16 > 0:20:18Round the outside, yeah?
0:20:18 > 0:20:19Yeah.
0:20:19 > 0:20:23Beautiful, guys. Very, very nice.
0:20:27 > 0:20:29There's nothing going in those shells?
0:20:29 > 0:20:31No, they are just decoration, Chef.
0:20:31 > 0:20:34- Off, on?- We've got time, put some mussels in.
0:20:34 > 0:20:36Grab a spoon, put some mussels on.
0:20:43 > 0:20:46- Every plate consistent.- Yeah, yeah, that's what I'm just looking at.
0:20:46 > 0:20:49- Right, guys. You happy? - Yes, yes, Chef.- We're good.
0:20:52 > 0:20:54- We've got thyme and garlic and everything?- Yeah.
0:21:03 > 0:21:08- Well done, mate.- Well done, mate. That'll do.- That was a challenge.
0:21:08 > 0:21:10Right, then.
0:21:11 > 0:21:16The starter is poached pollock topped with crispy skin,
0:21:16 > 0:21:19a mussel beurre blanc, broad beans,
0:21:19 > 0:21:23tomato concasse and sea vegetables.
0:21:23 > 0:21:26Looked exactly how I thought it was going to look.
0:21:26 > 0:21:28And taste-wise, I think it's great.
0:21:28 > 0:21:31- I think we got what we set out to do, so...- Yeah.- Yeah.
0:21:31 > 0:21:33Let's hope the guests are happy.
0:21:33 > 0:21:36- Fingers crossed.- That's the main thing, isn't it?
0:21:36 > 0:21:38The colours, they are very nice.
0:21:38 > 0:21:42I think it is quite attractive and the smell is really delicious,
0:21:42 > 0:21:44- so I think we should try it. - Smells nice.
0:21:51 > 0:21:54The fish is a bit dry, but I think
0:21:54 > 0:21:58the sauce or the beurre blanc is very tasty and I like it
0:21:58 > 0:22:01with the seaweed and samphire.
0:22:01 > 0:22:06What I really like is the texture of the skin of the fish that's on top.
0:22:06 > 0:22:09The flavour of the mussel beurre blanc is great,
0:22:09 > 0:22:15but I'm a bit surprised cos the texture of the fish, it's a bit dry.
0:22:17 > 0:22:20I would like to have tasted a little bit more mussel flavour
0:22:20 > 0:22:23- going through this sauce.- The beurre blanc has got the sharpness
0:22:23 > 0:22:27from the lemon juice coming through it and the sea vegetables
0:22:27 > 0:22:32with the seaweed brings that saltiness to it. It's a good dish.
0:22:32 > 0:22:35Nice colour on them.
0:22:35 > 0:22:37Next in the spotlight
0:22:37 > 0:22:41are Elly and Brenton with the chicken main course.
0:22:41 > 0:22:43You are 20 minutes away. Yes, Chef.
0:22:43 > 0:22:46- Have we got everything under control?- Oui.
0:22:48 > 0:22:52The pithiviers take 15 minutes to cook.
0:22:52 > 0:22:55Without any testers and no spares,
0:22:55 > 0:22:58it is essential that they all are cooked perfectly.
0:22:58 > 0:23:00That's it. Butter, garlic.
0:23:00 > 0:23:02- Thyme is here.- Yeah.
0:23:05 > 0:23:07Take them off now.
0:23:07 > 0:23:10It's very interesting to have chicken pithivier
0:23:10 > 0:23:15because it's actually technically really hard because it wants to have
0:23:15 > 0:23:19the puff pastry perfectly cooked and also the chicken not overcooked.
0:23:21 > 0:23:23Where are we at with the pithiviers?
0:23:23 > 0:23:25Out in 30 seconds.
0:23:25 > 0:23:27It's a big challenge,
0:23:27 > 0:23:31lots of pressure because it's going to be a very French dish
0:23:31 > 0:23:33with French people around the table.
0:23:33 > 0:23:36The fact that they are in the Residence de France -
0:23:36 > 0:23:39absolutely no pressure whatsoever!
0:23:39 > 0:23:42- Is that it now?- That's it now. - Let's do this.
0:23:42 > 0:23:44Oh, dear.
0:23:46 > 0:23:48Pastry is nice and crisp, though.
0:23:51 > 0:23:54They have split a little bit on the bottom, on the sides.
0:23:54 > 0:23:57Once the pressure has subsided they will...
0:23:57 > 0:23:59flatten out a little bit, but it is not ideal.
0:24:05 > 0:24:08- Chicken on the side, yeah. - Pithivier in the corner.
0:24:09 > 0:24:12- We're getting there, guys? - Yes, Chef. Yes.
0:24:17 > 0:24:21- Happy? Yes, Chef. Send them? - Service, please.- Service.
0:24:34 > 0:24:35The flavours are there, I believe.
0:24:35 > 0:24:37The puree...that's what we wanted to do,
0:24:37 > 0:24:40and the chard, giving that little crunch at the end.
0:24:40 > 0:24:42But inside the pithivier,
0:24:42 > 0:24:46- the flavour, that's what we wanted, so... Overall happy.- All right.
0:24:51 > 0:24:53For the main course,
0:24:53 > 0:24:56they have served poached and roasted breast of chicken,
0:24:56 > 0:25:02braised chard stems, a chicken, pancetta and mushroom pithivier,
0:25:02 > 0:25:05roasted and pickled cauliflower,
0:25:05 > 0:25:09cauliflower puree and a chicken jus.
0:25:12 > 0:25:15It's superbly well presented.
0:25:15 > 0:25:17- It's like a painting.- Yes.
0:25:25 > 0:25:26I really like the chicken.
0:25:26 > 0:25:31I think the way it's cooked, it's really, really good as well.
0:25:31 > 0:25:32The pithivier was great.
0:25:32 > 0:25:37It's one of the best pithiviers I've ever had. The flavour inside
0:25:37 > 0:25:40was really great and it was linked with the rest of the dish.
0:25:40 > 0:25:44It was like a little bombshell of taste.
0:25:44 > 0:25:47It was quite surprising, wasn't it?
0:25:47 > 0:25:49And I ate it too quickly, it was so good.
0:25:49 > 0:25:52- Well, you enjoyed it. - I enjoyed it tremendously.
0:25:59 > 0:26:01You've got a lovely sauce.
0:26:01 > 0:26:04The pithivier is nice and moist, the chard is beautifully cooked.
0:26:04 > 0:26:05It's a crowd pleaser.
0:26:05 > 0:26:08You put this up, people will be happy to eat it.
0:26:08 > 0:26:11Do you want the strawberries on a J Cloth?
0:26:11 > 0:26:13Service is almost at an end,
0:26:13 > 0:26:16but for Gary there is one notoriously challenging task
0:26:16 > 0:26:18to overcome.
0:26:18 > 0:26:22He must now cook seven chocolate fondants to perfection.
0:26:23 > 0:26:26I think in two minutes, the first tray of fondant is going in.
0:26:26 > 0:26:28When it hits three minutes,
0:26:28 > 0:26:31we'll put the second tray in, backup, just to make sure.
0:26:31 > 0:26:34There's going to be a spare on each tray so if the first one comes out
0:26:34 > 0:26:37and it collapses, I'll just pop them back in.
0:26:40 > 0:26:42You've got ten minutes before service, Gary.
0:26:42 > 0:26:45- Are you going to be OK? - Yep, perfect.
0:26:45 > 0:26:50This is the most complicated fondant cooking I've ever witnessed.
0:26:50 > 0:26:53While the fondants are cooking, the team start assembling
0:26:53 > 0:26:55the rest of the dish,
0:26:55 > 0:26:58as once the hot fondant and the cold ice cream are plated,
0:26:58 > 0:27:01the dessert will need to be served immediately.
0:27:01 > 0:27:05The bit I'm looking forward to is the chocolate fondant.
0:27:09 > 0:27:12They need to rest a little bit longer.
0:27:12 > 0:27:1330 seconds.
0:27:19 > 0:27:22Sorry, guys, I think they're going to need another minute.
0:27:22 > 0:27:24Not ready.
0:27:29 > 0:27:32- How long have we got, Gary? - One minute.- They're now waiting.
0:27:52 > 0:27:55So you've got no spare ones, have you, right now on this tray?
0:27:55 > 0:27:57- No.- So if one breaks...
0:28:01 > 0:28:03Gentle, come on.
0:28:03 > 0:28:06I think I'm going to need that second lot.
0:28:22 > 0:28:23- OK?- You all right?
0:28:25 > 0:28:27Well done. Group hug.
0:28:37 > 0:28:39- Are you all right, Gary? - Yeah, I'm good.
0:28:39 > 0:28:43Just glad I done the extra. Definitely needed it.
0:28:45 > 0:28:49The dessert is a praline chocolate fondant
0:28:49 > 0:28:52served with almond granola,
0:28:52 > 0:28:55strawberry ripple ice cream,
0:28:55 > 0:28:57compressed strawberries
0:28:57 > 0:29:00and chocolate caramel wafers.
0:29:00 > 0:29:02I love the design on the plate.
0:29:02 > 0:29:05It's very simple, very sober, very elegant.
0:29:05 > 0:29:09- C'est magnifique.- I just couldn't wait just to see if it is nice
0:29:09 > 0:29:11and liquid inside.
0:29:14 > 0:29:16Oh, that is perfect.
0:29:16 > 0:29:18This is exactly how we like it.
0:29:18 > 0:29:20That's a real fondant.
0:29:26 > 0:29:27- That's perfect.- It's perfect.
0:29:27 > 0:29:31The pastry chef has been really clever cos nothing is overwhelming,
0:29:31 > 0:29:35everything is going together and we have the taste of strawberry,
0:29:35 > 0:29:37the taste of the chocolate and it's perfect.
0:29:37 > 0:29:39This, to me, is delicious.
0:29:39 > 0:29:44The ice cream actually enhances the flavour of the chocolate fondant
0:29:44 > 0:29:48and the strawberries as well and it works so well together.
0:29:48 > 0:29:50I loved it.
0:29:50 > 0:29:52It's perfectly cooked
0:29:52 > 0:29:55and so it's one of the best I've eaten.
0:29:56 > 0:29:59I love the ice cream. I think the ripple is really nice.
0:29:59 > 0:30:00It's got a lovely fruity flavour.
0:30:00 > 0:30:03The strawberries are carried through on the plate and the fondant is
0:30:03 > 0:30:05really good. It's lovely and soft in the centre.
0:30:05 > 0:30:08Massive risk trying to take this dish on but they've done it very,
0:30:08 > 0:30:12- very well.- For me, it was really the star dish of the day.
0:30:12 > 0:30:15I think Gary has done a great job. Great to see the guys come around
0:30:15 > 0:30:18and support him when he really needed it. They've done well.
0:30:28 > 0:30:30So, thank you very much.
0:30:30 > 0:30:33It was a delicious meal and it was a crescendo
0:30:33 > 0:30:35because we loved the desert.
0:30:36 > 0:30:41You were very brave because offering such a traditional dish
0:30:41 > 0:30:44to French guests is not that easy and you did it great
0:30:44 > 0:30:47because the flavour was perfect.
0:30:47 > 0:30:52Congratulations and all the best for the future.
0:30:56 > 0:30:57Thank you.
0:31:02 > 0:31:05Hey, Gazza!
0:31:05 > 0:31:07Well done, guys. Tough.
0:31:07 > 0:31:12- They loved it.- It was a tough one.- Well done. Group hug.
0:31:13 > 0:31:15Gazza in the middle.
0:31:15 > 0:31:19The challenge today was to see our chefs work together as a team
0:31:19 > 0:31:22and they showed that they can do that.
0:31:22 > 0:31:24This was never going to be easy.
0:31:25 > 0:31:26Our chefs have done us proud.
0:31:30 > 0:31:35It was fun but stressful, very stressful.
0:31:37 > 0:31:40It's not every day you get to cook for the French ambassador, so, yeah,
0:31:40 > 0:31:42it was good fun, enjoyed it.
0:31:42 > 0:31:45It's been a really good team today, really good team.
0:31:45 > 0:31:47Back to normality now.
0:31:47 > 0:31:50There is one of us going to be going and I don't want it to be me, so,
0:31:50 > 0:31:52I've just got to cook better than these guys now.
0:32:03 > 0:32:06I can't wait to get back in and cook, to be honest.
0:32:06 > 0:32:09It's almost sadistic to say but I actually really enjoy cooking
0:32:09 > 0:32:10in the MasterChef kitchen
0:32:10 > 0:32:14and I think that would be the worst thing about not going through
0:32:14 > 0:32:16is the fact that I wouldn't get to cook in there again.
0:32:16 > 0:32:19It means a lot if I can stay in the competition.
0:32:19 > 0:32:21We have worked so hard to be where we are today.
0:32:21 > 0:32:24It's exciting and I love showing the judges what I can do.
0:32:26 > 0:32:29You've got to give everything and not hold anything back to proceed.
0:32:29 > 0:32:31You get one chance.
0:32:32 > 0:32:34I came here with the mind-set
0:32:34 > 0:32:36that I wanted to get through to the semifinals, at least.
0:32:36 > 0:32:38Now I want to go even further.
0:32:52 > 0:32:55Chefs, you are now cooking for a place in the semifinal.
0:32:56 > 0:32:59This needs to be something very, very special.
0:32:59 > 0:33:04You're going to have 90 minutes for your showstopper dish.
0:33:05 > 0:33:09At the end of this, one of you will be leaving the competition.
0:33:10 > 0:33:11Off you go.
0:33:20 > 0:33:23Brenton is a very creative chef.
0:33:23 > 0:33:26His food has been different, it's exciting,
0:33:26 > 0:33:30huge attention to detail. I'm really, really looking forward
0:33:30 > 0:33:32to seeing what he's going to cook for us today.
0:33:34 > 0:33:36I'm going in with a dessert today and...
0:33:37 > 0:33:39..it could make me or break me, really.
0:33:39 > 0:33:42If I could pull that off and have all my timings correct,
0:33:42 > 0:33:44it should be a fantastic dish.
0:33:46 > 0:33:48Brenton, what are you doing?
0:33:48 > 0:33:51I'm doing a take on bombe Alaska. It's my take. In the centre,
0:33:51 > 0:33:54it's going to be cherries with a cherry kind of sauce
0:33:54 > 0:33:56surrounded by a chocolate mousse
0:33:56 > 0:33:59and then surrounded by an Italian meringue, blow torched.
0:33:59 > 0:34:01As you cut into it,
0:34:01 > 0:34:03it's just going to ooze everywhere all over the plate supplying a sauce
0:34:03 > 0:34:06to go with the financier that I'm serving it with as well.
0:34:06 > 0:34:08Why this dish for your showstopper?
0:34:08 > 0:34:10If it goes according to plan,
0:34:10 > 0:34:12it's going to be a bit of a wow factor in front of you guys.
0:34:12 > 0:34:14Hopefully you're going to be looking at it
0:34:14 > 0:34:16going, "I want to dive into that,"
0:34:16 > 0:34:19so if I get that across to you, I think that's going to stop the show.
0:34:21 > 0:34:23- That's what we want.- We'll see.
0:34:26 > 0:34:28A lot of different techniques going on here.
0:34:28 > 0:34:31Huge amount of work that Brenton has given himself.
0:34:32 > 0:34:34He's got to temper chocolate to make the dome,
0:34:34 > 0:34:36he's got to make a chocolate mousse,
0:34:36 > 0:34:38he's got an Italian meringue to make,
0:34:38 > 0:34:41he's got financier cakes to make as well.
0:34:42 > 0:34:44He's really going for it today.
0:34:44 > 0:34:46This chef wants to be in the semifinal
0:34:46 > 0:34:49and good on him for pushing the boat out.
0:34:58 > 0:35:01James is a really determined chef.
0:35:01 > 0:35:05When the pressure is on, you will see him fighting.
0:35:05 > 0:35:07This means everything to James.
0:35:07 > 0:35:10He came close to being knocked out of the competition.
0:35:10 > 0:35:13He means business and he's throwing everything at it.
0:35:16 > 0:35:17Tell us about your dish today.
0:35:17 > 0:35:19My dish today is venison.
0:35:19 > 0:35:21I'm doing it with blackberry and beetroot.
0:35:21 > 0:35:24That's the main elements but everything on the dish is purple,
0:35:24 > 0:35:26so I've named the dish.
0:35:26 > 0:35:28- What is the name of the dish? - Frustration.
0:35:28 > 0:35:29MONICA CHUCKLES
0:35:29 > 0:35:32Purple is the colour of frustration.
0:35:32 > 0:35:35As a young chef, I was quite frustrated so this is me getting
0:35:35 > 0:35:37that frustration out on the plate now.
0:35:37 > 0:35:40I've seen you cook when you've been determined
0:35:40 > 0:35:42and been put under pressure when it really counts
0:35:42 > 0:35:44and you've come out on top.
0:35:44 > 0:35:46That's what you need to do today with this dish.
0:35:46 > 0:35:49- Yes, Chef. Thank you. - Good luck.- Thank you very much.
0:35:49 > 0:35:51- Good luck.- Thank you very much.
0:35:53 > 0:35:57James has labelled his showstopper dish Frustration.
0:35:57 > 0:36:00But if we look at what James is doing, the garnish here makes sense.
0:36:00 > 0:36:03He's got potatoes, beetroot, blackberries,
0:36:03 > 0:36:06things that go very well with a loin of venison.
0:36:09 > 0:36:11Visually, it's going to look very odd.
0:36:11 > 0:36:14A purple plate of food is not an appetising colour and I'm just
0:36:14 > 0:36:17questioning the reason behind the whole thing.
0:36:17 > 0:36:19Just sounds a little bit silly to me.
0:36:21 > 0:36:23Can he make it work? Can this plate come together?
0:36:26 > 0:36:28I think it's going to be a real slog in the kitchen today,
0:36:28 > 0:36:30it's going to be a real fight.
0:36:30 > 0:36:33Getting through to that next stage,
0:36:33 > 0:36:36it's not going to be pretty and it's not going to be easy.
0:36:36 > 0:36:38I'm getting myself ready for that, I really am.
0:36:40 > 0:36:42Chefs, 45 minutes have gone.
0:36:42 > 0:36:44You have 45 minutes left.
0:36:52 > 0:36:54Max has given us some really solid cooking,
0:36:54 > 0:36:56some great-tasting plates of food.
0:36:58 > 0:37:00Max is growing through the competition.
0:37:00 > 0:37:03Cooking great food and working very hard on his presentation.
0:37:10 > 0:37:11I came in as a pub chef,
0:37:11 > 0:37:14but to actually accomplish what I've accomplished
0:37:14 > 0:37:17and get this far, I'm amazed at myself.
0:37:19 > 0:37:21I'm doing a neck of lamb two ways,
0:37:21 > 0:37:24so I'm making a little shepherd's pie.
0:37:24 > 0:37:27- Shepherd's pie?- Yeah.
0:37:27 > 0:37:29And then with the other piece of neck,
0:37:29 > 0:37:33I'm going to do a very sort of quick sear, confit garlic puree,
0:37:33 > 0:37:37confit shallot. You've got baby onions in a little bit of butter,
0:37:37 > 0:37:39you've got silver skinned onions which I'm going to char,
0:37:39 > 0:37:43we've got baby leeks which I'm going to blanch and then char...
0:37:43 > 0:37:46and I think that's it.
0:37:46 > 0:37:49- Do you know this dish?- Yes.
0:37:49 > 0:37:51- You do?- Yes, there's a lot going on, all right,
0:37:51 > 0:37:54but if you're going to sit back for a semifinal place,
0:37:54 > 0:37:56then you might as well go home. It's all guns blazing today.
0:37:56 > 0:37:59- You crack on. Thanks, Max. - Thank you very much.
0:38:02 > 0:38:04This is the type of cuisine that Max cooks every day.
0:38:06 > 0:38:08Very earthy, wintry dish.
0:38:08 > 0:38:10It's almost the type of food that gives you a hug.
0:38:13 > 0:38:15I liked the sound of Max's dish.
0:38:15 > 0:38:18It's something you'd order and you know you're going to enjoy it.
0:38:18 > 0:38:21What I like to see here is whether he's going to elevate this dish
0:38:21 > 0:38:24and make it look absolutely stunning.
0:38:33 > 0:38:36I'm really impressed with Gary's development in the competition.
0:38:36 > 0:38:39Gary is an all-rounder in the kitchen.
0:38:39 > 0:38:40He can cover any section.
0:38:40 > 0:38:43That makes him a very strong chef.
0:38:44 > 0:38:45He's one to watch.
0:38:51 > 0:38:53- How are you, Gary?- Good, thanks.
0:38:53 > 0:38:55Enjoying being back in our kitchen?
0:38:55 > 0:38:56Yeah. Feels like home now.
0:38:56 > 0:38:59Feels like home. What's your showstopper dish?
0:38:59 > 0:39:02Home-made black pudding with scallops.
0:39:02 > 0:39:05In the Western Isles, they make an oatmeal potato scone which is cooked
0:39:05 > 0:39:08on a skillet, so it would cook on an open fire.
0:39:08 > 0:39:10I'm doing it a wee bit different.
0:39:10 > 0:39:15I'm going to bake it in between a couple of shells so you've kind of
0:39:15 > 0:39:18got a little edible shell, almost, to eat with the dish.
0:39:18 > 0:39:22- You've been busy.- It's been a busy 45 minutes, yeah.
0:39:22 > 0:39:25I'm sort of watching you really grow in confidence
0:39:25 > 0:39:27and really enjoying this competition.
0:39:27 > 0:39:29It's been a great thing to see.
0:39:29 > 0:39:33You know, my main objective was not to get put out in the first round.
0:39:34 > 0:39:36Going back to college, getting out in the first round would be tough
0:39:36 > 0:39:39- but I'm just absolutely loving it. - Keep it up.- Thank you.
0:39:39 > 0:39:40Thank you, Gary.
0:39:44 > 0:39:46Gary is trying quite a lot of new techniques.
0:39:46 > 0:39:50Making fresh black pudding, apple spheres.
0:39:50 > 0:39:52He's made a little scone mix, a biscuit,
0:39:52 > 0:39:54to give us the look of a scallop shell.
0:39:55 > 0:39:58There's also going to be a black pudding mayonnaise
0:39:58 > 0:39:59on the plate, as well.
0:40:00 > 0:40:03I am really curious about Gary's dish.
0:40:03 > 0:40:06It's just how it's all going to come together.
0:40:08 > 0:40:11My dish might sound fairly simplistic
0:40:11 > 0:40:14and it's a classic combination of
0:40:14 > 0:40:18black pudding and the scallops, but the technical elements of this dish
0:40:18 > 0:40:19are terrifying.
0:40:24 > 0:40:25Chefs, 30 minutes left.
0:40:31 > 0:40:35We have had some great food from Elly throughout the competition.
0:40:35 > 0:40:37She is going from strength to strength.
0:40:38 > 0:40:41Elly is definitely in this competition to win it.
0:40:41 > 0:40:43This is one determined chef.
0:40:47 > 0:40:49I'm doing Iberico pork two ways.
0:40:49 > 0:40:52I've got the braised cheek in there.
0:40:52 > 0:40:55I've got a roasted rack loin in the oven.
0:40:55 > 0:40:57How are you finding the pressure in here?
0:40:57 > 0:40:59Yeah, I'm quite nervous today, actually.
0:40:59 > 0:41:02You seem nervous. You don't look the usual Elly that I've seen.
0:41:02 > 0:41:04You know, Elly, you need to believe in yourself.
0:41:04 > 0:41:07- Do you think you could go further? - I would love to go further.
0:41:07 > 0:41:09I would love to get into the next round,
0:41:09 > 0:41:10but there's a lot of good guys
0:41:10 > 0:41:14in this kitchen and were all wanting the same achievement.
0:41:14 > 0:41:16If you cook to the standard that you've been doing lately,
0:41:16 > 0:41:21- you won't be going home. Good luck. - Thanks very much.- Good luck, Elly.
0:41:26 > 0:41:28Elly's cooking us two different types of pork.
0:41:28 > 0:41:31The pork cheek is being braised down in the pressure cooker.
0:41:31 > 0:41:32The loin she's left on the bone
0:41:32 > 0:41:34and she's roasting it gently in the oven.
0:41:34 > 0:41:36She's got a smoked potato puree
0:41:36 > 0:41:39that she's put inside little potato crisps
0:41:39 > 0:41:42that she's made into spaghetti and deep fat fried.
0:41:42 > 0:41:45I love the sound of this dish. I can't wait to try it.
0:41:47 > 0:41:49I think Elly really is pushing herself.
0:41:49 > 0:41:52I think she wants to get through so much to the semifinal
0:41:52 > 0:41:54and the pressure is on her.
0:41:59 > 0:42:03This is a really strong dish for me and if I can do what I want to do
0:42:03 > 0:42:06with it, I think the judges will be amazed.
0:42:06 > 0:42:08I am doing quite a few technical things
0:42:08 > 0:42:10so it could either make or break me.
0:42:13 > 0:42:15Seven minutes left, chefs.
0:42:15 > 0:42:17Start thinking about plating up soon.
0:42:25 > 0:42:26The pressure is immense.
0:42:26 > 0:42:31The chefs have all got their heads down. They are focused.
0:42:31 > 0:42:32They know this is serious.
0:42:32 > 0:42:35I love what they are doing in the kitchen today
0:42:35 > 0:42:37and I love the energy in here. It's fantastic.
0:42:51 > 0:42:53Final touches.
0:42:54 > 0:42:55Cutting it fine, Elly.
0:43:03 > 0:43:05That's it, time's up. Stop cooking.
0:43:09 > 0:43:13Mamma mia, look at that. You all right?
0:43:13 > 0:43:15- Uh-huh.- How'd it go?
0:43:15 > 0:43:16Beautiful.
0:43:16 > 0:43:18Elly, bring your plate up.
0:43:27 > 0:43:33For her showstopper, Elly has served Iberico pork two ways,
0:43:33 > 0:43:37roasted rack and cheek braised in five-spice,
0:43:37 > 0:43:44potato cannelloni crisp filled with smoked butter mash, hispi cabbage,
0:43:44 > 0:43:47charred button onions, roasted carrot,
0:43:47 > 0:43:52carrot puree, all finished with a five-spice sauce.
0:43:54 > 0:43:59Elly, a very clean, crisp presentation as always from you.
0:43:59 > 0:44:01A little small on the portion side, I may add.
0:44:03 > 0:44:04I'm just glad Gregg's not here.
0:44:04 > 0:44:05THEY LAUGH
0:44:12 > 0:44:15The pork cutlet, it's just there.
0:44:15 > 0:44:18I quite like it this pink so you're quite lucky, OK?
0:44:20 > 0:44:24The cannelloni with the smoked potato mash is a delight to eat.
0:44:24 > 0:44:26The crunch and then the softness of the puree.
0:44:26 > 0:44:29It's a great plate of food from you, Elly.
0:44:29 > 0:44:30Love the smokiness,
0:44:30 > 0:44:34love the braised cheek and I really do like that pork chop.
0:44:34 > 0:44:37It's great and a big sauce to go with it.
0:44:37 > 0:44:39One thing that is quite clear to see here
0:44:39 > 0:44:42is that you cooked it sat like that in the pan.
0:44:42 > 0:44:45The bottom of the meat is a little bit on the dry side.
0:44:45 > 0:44:48A few little details and that's what Monica and I are going to do.
0:44:48 > 0:44:50We're picking out the final details now
0:44:50 > 0:44:53- because this is the sharp end of the competition.- Yep.
0:44:53 > 0:44:54Thank you.
0:44:58 > 0:45:03The pork could've done with an extra five minutes, but I'm happy overall.
0:45:03 > 0:45:05Thank you, that was hard.
0:45:11 > 0:45:16Gary has made his own black pudding and served it with king scallops,
0:45:16 > 0:45:20shell-shaped potato scones, fennel,
0:45:20 > 0:45:24apple and chilli salad and apple caviar.
0:45:37 > 0:45:40For me, I think the scallops have been cooked wonderfully.
0:45:40 > 0:45:42They are sweet, they're still moist,
0:45:42 > 0:45:44they've got a lovely colour on the outside.
0:45:44 > 0:45:46The black pudding is delicious.
0:45:46 > 0:45:47It doesn't look great,
0:45:47 > 0:45:51the way it's been served on the plate but I love the flavours that
0:45:51 > 0:45:55you've got in there. The potato and oat crisps, I really like those.
0:45:55 > 0:46:01I don't think they look great, but they do taste amazing.
0:46:01 > 0:46:05But then I find odd having a hot scallop with a cold salad.
0:46:05 > 0:46:07I like the dish. I do.
0:46:07 > 0:46:08I am so pleased you are doing
0:46:08 > 0:46:12something different and you're pushing yourself.
0:46:12 > 0:46:15I love the idea of picking up that little scone biscuit
0:46:15 > 0:46:17and eating it like a cracker.
0:46:17 > 0:46:19It's a very nice, light, refreshing dish.
0:46:19 > 0:46:22You've got to work on your presentation, though, Gary, OK?
0:46:22 > 0:46:25Putting half your food on half the plate does not work.
0:46:26 > 0:46:27Thank you.
0:46:33 > 0:46:36The presentation, I think I'm always going to struggle with.
0:46:36 > 0:46:38At this stage in the competition,
0:46:38 > 0:46:40you're not getting much chance to practise so you're really plating it
0:46:40 > 0:46:42for the first time, so...
0:46:42 > 0:46:45But I was happy overall with the positive feedback.
0:46:49 > 0:46:52Max has made a shepherd's pie using lamb neck,
0:46:52 > 0:46:55along with seared lamb neck,
0:46:55 > 0:46:58baby onions, confit shallots,
0:46:58 > 0:47:02confit garlic puree and charred leeks
0:47:02 > 0:47:05finished with a minty lamb jus.
0:47:14 > 0:47:17I love the ideas of using the different types of onions
0:47:17 > 0:47:20and the garlic and puree and a shepherd's pie
0:47:20 > 0:47:23on the side with your neck end of lamb.
0:47:23 > 0:47:26Unfortunately for you, your neck end of lamb is not very tender at all.
0:47:27 > 0:47:31Even the shepherd's pie meat is a little bit on the coarse side.
0:47:31 > 0:47:35I love all the little onions. I love onions. I love spring onions,
0:47:35 > 0:47:39all types of onions and they work really well on this dish.
0:47:39 > 0:47:44- OK, thank you.- It's a shame the lamb cookery is not good here.
0:47:44 > 0:47:46It should be the star on the plate.
0:47:46 > 0:47:50In saying that is, you have started to refine your touch on the plate.
0:47:50 > 0:47:53You are starting to get how your food should look.
0:47:56 > 0:47:58I thought it went OK.
0:47:58 > 0:48:01A bit disappointed with the meat cookery, but I think the two judges
0:48:01 > 0:48:03can see that I am getting better,
0:48:03 > 0:48:05I'm taking on the comments and improving so all in all,
0:48:05 > 0:48:07I was quite happy.
0:48:10 > 0:48:15James has cooked Frustration,
0:48:15 > 0:48:20which is roasted loin of venison with blackberries,
0:48:20 > 0:48:22purple potato croquettes,
0:48:22 > 0:48:25salt-baked baby beetroots,
0:48:25 > 0:48:27beetroot puree,
0:48:27 > 0:48:32pickled purple carrots and a port and juniper jus.
0:48:36 > 0:48:38What do you think of the colour, Monica?
0:48:38 > 0:48:42- It's not all purple. - True. True, true, true.
0:48:42 > 0:48:43We have a white plate.
0:48:55 > 0:48:57I think this dish is just wrong.
0:48:59 > 0:49:01The pickling of the carrots.
0:49:01 > 0:49:03It's too big, it's too bold.
0:49:03 > 0:49:05It's too thick, as well.
0:49:05 > 0:49:06The croquette looks nice.
0:49:06 > 0:49:09It's overshadowed by the acid on the plate.
0:49:09 > 0:49:12There's a lovely flavour of beetroot coming through, though,
0:49:12 > 0:49:15which is really nice. The roasted beetroot, the beetroot puree,
0:49:15 > 0:49:16the sauce is nice.
0:49:16 > 0:49:19It could have a little bit more juniper in there, though.
0:49:19 > 0:49:22I just don't think it's you at your best, James.
0:49:22 > 0:49:24For me, I like the cooking of the venison.
0:49:24 > 0:49:27It's how I would have it. Lovely and pink as it is.
0:49:27 > 0:49:29It is a big portion though, James.
0:49:30 > 0:49:33The beetroot goes very well with the venison.
0:49:33 > 0:49:35The pickling of the carrot is fine.
0:49:35 > 0:49:38- There's just too much of it, OK? - Yeah.
0:49:38 > 0:49:41I don't think it is your best or your strongest plate of food,
0:49:41 > 0:49:43but there are things here that I've enjoyed.
0:49:45 > 0:49:46Thank you.
0:49:52 > 0:49:57Monica seemed OK, but Marcus was a proper tear down, proper tear down.
0:50:08 > 0:50:09It's probably just jeopardised me...
0:50:11 > 0:50:12..being here, so...
0:50:13 > 0:50:16I don't know. I really don't know but it's not good, is it?
0:50:24 > 0:50:29Finally, it's Brenton with his take on a bombe Alaska.
0:50:29 > 0:50:32Italian meringue covering a chocolate dome
0:50:32 > 0:50:35filled with chocolate mousse and cherry sauce,
0:50:35 > 0:50:40along with a financier cake topped with cherry jelly,
0:50:40 > 0:50:43poached cherries and caramelised almonds.
0:50:57 > 0:50:59When you're going through the chocolate bombe,
0:50:59 > 0:51:03you're getting amazing flavour of a lovely, light meringue
0:51:03 > 0:51:06with almond essence and you get the richness of the chocolate
0:51:06 > 0:51:08and the beautiful fruitiness
0:51:08 > 0:51:11of the cherries coming through just underneath.
0:51:11 > 0:51:13That beautiful, natural flavour.
0:51:13 > 0:51:15Great flavours, lovely textures,
0:51:15 > 0:51:18the chocolate dome just needed to be a little bit harder.
0:51:18 > 0:51:21But, having said that, I like the dish a lot, Brenton.
0:51:21 > 0:51:24I love the fact that you really drove yourself really hard.
0:51:24 > 0:51:27- Very good, well done. - Thank you very much, Marcus.
0:51:27 > 0:51:29- Well done. - Brenton, I do like your dessert.
0:51:29 > 0:51:32You know, chocolate and cherries is a marriage made in heaven.
0:51:32 > 0:51:34You've shown a lot of skill, really pushed yourself.
0:51:34 > 0:51:37There is so much that is on this plate from the mousse
0:51:37 > 0:51:39to setting the jelly inside,
0:51:39 > 0:51:42you made the domes, the Italian meringue,
0:51:42 > 0:51:44the financier. You know, there's just so much work
0:51:44 > 0:51:46and a lot of effort to put this dessert together.
0:51:46 > 0:51:48Thank you.
0:51:51 > 0:51:53I'm happy with the amount of work that I've put in.
0:51:53 > 0:51:55For a showstopper dish,
0:51:55 > 0:51:58I think it did have a bit of a wow factor to it.
0:51:58 > 0:52:02Neither of them said "wow", but I think they enjoyed it.
0:52:03 > 0:52:06A really great day in the kitchen, chefs.
0:52:06 > 0:52:09Great cook off, great attention to detail.
0:52:09 > 0:52:13I know you all want to be in that semifinal round.
0:52:13 > 0:52:16Unfortunately we can only take four of you through.
0:52:16 > 0:52:18Marcus and I have got a lot to talk about.
0:52:18 > 0:52:21Take a break, we'll see you back here in a while.
0:52:34 > 0:52:36Another good day in the kitchen.
0:52:36 > 0:52:40Five very, very different plates of food from five very different chefs.
0:52:40 > 0:52:42They had a real battle in there today.
0:52:42 > 0:52:46It was fantastic to see. The energy was extraordinary.
0:52:46 > 0:52:47You could really feel it.
0:52:47 > 0:52:49This means so much to our chefs
0:52:49 > 0:52:52and they came in here and gave it their all.
0:52:53 > 0:52:55For me, of our five chefs,
0:52:55 > 0:52:58there is one chef that stood above the rest and that was Elly.
0:52:58 > 0:53:01Stunning looking plate and it tasted delicious.
0:53:01 > 0:53:03Very happy with Elly today.
0:53:03 > 0:53:07The pork cheek was delicious, beautifully presented, lovely sauce.
0:53:07 > 0:53:08She did a great job today.
0:53:09 > 0:53:13It's so hard work, but so exciting at the same time.
0:53:13 > 0:53:15It's a great experience.
0:53:15 > 0:53:16Brenton really impressed me today.
0:53:16 > 0:53:19I'm really loving the way this chef is developing
0:53:19 > 0:53:22and what he's turning into. It's great to see.
0:53:22 > 0:53:24The dome was delicious.
0:53:24 > 0:53:26The financier cake was buttery,
0:53:26 > 0:53:28loved the touch with the jelly on top
0:53:28 > 0:53:30and then the almond and the caramel
0:53:30 > 0:53:33just brought a wonderful texture to the plate.
0:53:33 > 0:53:36This was very risky for Brenton today to take a dish like this
0:53:36 > 0:53:40with so much detail and skill, but he pulled it off.
0:53:40 > 0:53:41I've said from the very beginning
0:53:41 > 0:53:44I want to be through to the semifinals. It's within reach.
0:53:44 > 0:53:45I'm so close to getting there.
0:53:45 > 0:53:49Gary, as a chef in the competition,
0:53:49 > 0:53:51I have come to thoroughly enjoy watching him work.
0:53:51 > 0:53:54The dish didn't quite come together
0:53:54 > 0:53:55as a whole for me, but there was a lot
0:53:55 > 0:53:57that I thoroughly enjoyed on this plate.
0:53:57 > 0:54:01I thought the black pudding tasted absolutely delicious.
0:54:01 > 0:54:03The scallops were beautifully cooked,
0:54:03 > 0:54:06the apples brought a freshness to this dish.
0:54:06 > 0:54:09I would like to be in Gary's class if was a young student.
0:54:09 > 0:54:11I'm having the time of my life.
0:54:11 > 0:54:14It's a terrifying environment, but I absolutely love being in there.
0:54:14 > 0:54:16I love being under that pressure.
0:54:16 > 0:54:19We've got to now decide between Max and James.
0:54:21 > 0:54:24Max has really honed in on his presentation of his dishes.
0:54:24 > 0:54:26I liked the look of his dish.
0:54:26 > 0:54:28I thought his garnish was very well thought out.
0:54:28 > 0:54:30His little shepherd's pie,
0:54:30 > 0:54:32it just needed another ten or 15 minutes
0:54:32 > 0:54:34of slow braising with the lamb.
0:54:34 > 0:54:38The neck end itself on the plate, it was just too tough.
0:54:38 > 0:54:40The meat cookery let Max down today.
0:54:40 > 0:54:43That lamb neck that wasn't cooked properly
0:54:43 > 0:54:45ruined the presentation for him
0:54:45 > 0:54:48because it was a key piece of this dish.
0:54:48 > 0:54:50James's Frustration dish.
0:54:50 > 0:54:53The venison, I liked the way it was cooked.
0:54:53 > 0:54:54The berries worked well.
0:54:54 > 0:54:56I liked the pickled purple carrots,
0:54:56 > 0:55:00but I just thought it was too much of it on the plate.
0:55:00 > 0:55:03You're right, Monica. The venison was well cooked.
0:55:03 > 0:55:05I just couldn't see it through all the purple.
0:55:06 > 0:55:09I know there's more to come from James
0:55:09 > 0:55:11if he could just get rid of this inner frustration
0:55:11 > 0:55:13and let himself go with some passion,
0:55:13 > 0:55:14who knows what this chef can do.
0:55:15 > 0:55:19Which one of these chefs deserves that place in the semifinal?
0:55:19 > 0:55:21I'm desperate to stay in.
0:55:21 > 0:55:24The whole competition has been a dream.
0:55:24 > 0:55:27If I get through, well, I hope I do because it's a really good dream
0:55:27 > 0:55:29and I want to stay in it if possible.
0:55:31 > 0:55:34I do feel like I'm halfway out the door, if I'm honest...
0:55:35 > 0:55:37..but I've got to the final ten of MasterChef
0:55:37 > 0:55:40and not a lot of people have really got the chance to say that,
0:55:40 > 0:55:43so if I go home today, I go home proud.
0:55:54 > 0:55:58Today, you could really feel the tension in the kitchen
0:55:58 > 0:56:01and the fight for that place in the semifinal.
0:56:01 > 0:56:04You've made our job today very, very difficult.
0:56:05 > 0:56:08It was so obvious to see now how much this competition
0:56:08 > 0:56:10means to all of you.
0:56:10 > 0:56:13Unfortunately, one of you has got to leave us today.
0:56:15 > 0:56:17The chef that is leaving us is...
0:56:26 > 0:56:27..Max.
0:56:28 > 0:56:30- Thanks, Max.- Thank you, Max.
0:56:39 > 0:56:43I'm gutted to be leaving, but I've just had such a great time
0:56:43 > 0:56:46and been fortunate enough to get this far. I'm very proud of myself.
0:56:49 > 0:56:52Congratulations, guys, you are semifinalists.
0:56:57 > 0:56:59I thought I was going home after today.
0:56:59 > 0:57:01HE EXHALES
0:57:03 > 0:57:07I'm truly over the moon right now. I'm feeling fantastic.
0:57:07 > 0:57:09I'm so proud of myself for doing it.
0:57:09 > 0:57:11I'm speechless.
0:57:11 > 0:57:15It is such an exciting and hard competition to do
0:57:15 > 0:57:18and for me to be in the semifinals is amazing.
0:57:18 > 0:57:21The last eight, we've got to start
0:57:21 > 0:57:23seriously thinking about the possibility
0:57:23 > 0:57:27of winning MasterChef which is nuts, but, again,
0:57:27 > 0:57:29we've got a long way to go
0:57:29 > 0:57:31before we get to that so a lot of cooking still to do.
0:57:39 > 0:57:44Next week, it's the semifinals.
0:57:45 > 0:57:50The remaining eight chefs cook off against one another for the chance
0:57:50 > 0:57:54to work with some of the most inspirational chefs in the country.
0:57:56 > 0:57:59It looks a stunning plate of food.
0:57:59 > 0:58:01That's probably one of the best sauces
0:58:01 > 0:58:03I've tasted in this competition.
0:58:03 > 0:58:06I'm welling up here! You big hairy chefs, what's the matter with you?