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00:00:02,000 --> 00:00:04,720
It's the battle for
the ultimate culinary prize.
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00:00:04,720 --> 00:00:06,000
Oh!
3
00:00:06,000 --> 00:00:09,000
58 of the country's
best home cooks...
4
00:00:09,000 --> 00:00:10,920
I need to stop shaking.
5
00:00:10,920 --> 00:00:13,040
..all with their hearts set...
6
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Fingers crossed.
7
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Your sesame cracker's burning.
8
00:00:15,600 --> 00:00:16,880
Oh, no.
9
00:00:16,880 --> 00:00:19,760
..on the coveted MasterChef trophy.
10
00:00:22,480 --> 00:00:23,840
That's a cracker of a dish.
11
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Absolutely ace.
12
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I'm so happy, I just want to dance.
13
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Each week, 12 extraordinary
amateur talents...
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Come on, come on, come on.
15
00:00:33,800 --> 00:00:36,360
..battle for a place...
16
00:00:36,360 --> 00:00:38,880
..in the quarterfinal.
17
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I think it's exceptionally good.
18
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I can't fault it.
19
00:00:42,080 --> 00:00:45,840
But only the best
can earn their passport...
20
00:00:45,840 --> 00:00:48,840
I think we need to kick it up
a little bit.
21
00:00:48,840 --> 00:00:52,480
..to the ultimate
culinary showdown.
22
00:00:52,480 --> 00:00:55,120
Upstairs, there is bowties,
there's ballgowns,
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and there are Michelin stars.
24
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Who's got what it takes?
25
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Who can hold on tight
all the way to the end?
26
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We are about to eat ourselves
to an absolute standstill.
27
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I'm ready. Let's go.
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These six passionate home cooks
all think they've got what it takes
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to become MasterChef champion.
30
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But at the end of today's heat,
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only three of them will go through
to this week's quarterfinal.
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I hope I can handle the pressure.
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Although I'm not kidding myself.
34
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I withhold the right to break down
and cry.
35
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I'm more excited than nervous,
I would say, at this point,
36
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although that might change
as soon as I get in the kitchen
37
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and start cooking.
38
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I don't think I have a weakness
in the kitchen,
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If I'm being honest with you.
40
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That might be big-headed,
but I don't have one.
41
00:02:02,320 --> 00:02:05,320
Welcome, all six of you,
to the MasterChef kitchen.
42
00:02:05,320 --> 00:02:09,200
This first round we call
Basic To Brilliant.
43
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Now, the idea of this is to take
a basic, everyday ingredient
44
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that you may put in your shopping
basket every week
45
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and turn that into something
absolutely brilliant.
46
00:02:19,520 --> 00:02:23,720
And your job today is to
get yourself a MasterChef apron.
47
00:02:25,440 --> 00:02:28,240
We will choose our two
favourite dishes.
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The cooks of those favourite dishes
will grab themselves an apron,
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go straight through.
50
00:02:35,040 --> 00:02:38,800
The remaining four, you'll have to
stay here and cook again.
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One hour and 20 minutes.
Show us your skill.
52
00:02:40,920 --> 00:02:42,520
Off you go.
53
00:02:49,160 --> 00:02:51,400
It feels pretty good
to get started, you know?
54
00:02:51,400 --> 00:02:54,160
The wheels are in motion,
so there's no turning back.
55
00:02:56,440 --> 00:02:58,400
Now we're cooking.
56
00:02:58,400 --> 00:03:00,000
42-year-old Charlotte...
57
00:03:00,000 --> 00:03:01,960
Feels weird to be in here,
but good.
58
00:03:01,960 --> 00:03:04,120
..works as an IT programme director
59
00:03:04,120 --> 00:03:07,160
and gets inspiration
for her plant-based cooking
60
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from travelling with her husband.
61
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What I get out of cooking...
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..that I don't get out of my day job
is a bit of therapy.
63
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It's very relaxing.
64
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It's my way to keep calm
at the end of a stressful day.
65
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Although I don't think
this is exactly therapy today.
66
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I'm trying to go as fast
as I can so that I can do
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all the stuff I need to.
68
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What is your ingredient, please?
69
00:03:33,160 --> 00:03:36,080
My ingredient is chilli,
because we have chilli...
70
00:03:36,080 --> 00:03:38,960
Well, I am forced to have chilli
with everything because my husband
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would have chilli on porridge
if he could.
72
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So the dish is potsticker dumplings
with a fiery chilli sauce,
73
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a Sichuan and green chilli oil,
and then some crispy chilli peanuts.
74
00:03:49,040 --> 00:03:53,320
Vegan food isn't just about
hemp seeds, chickpeas,
75
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and it can be really exciting
and fresh and flavourful.
76
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Charlotte, I think your food
sounds exciting. Thank you.
77
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Oh, sorry. I've just cut my finger.
78
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Can I have a plaster?
PRODUCER: Yeah, it's on its way.
79
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OK, great. Thanks.
80
00:04:07,920 --> 00:04:09,080
Quite a lump out.
81
00:04:09,080 --> 00:04:11,640
I'm sorry to say you've taken
the top of your finger off,
82
00:04:11,640 --> 00:04:13,720
and that means you're probably
going to need to go
83
00:04:13,720 --> 00:04:14,960
and get it sorted out.
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I was trying to go big or go home,
and now I'm doing both.
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LAUGHTER
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Sadly, Charlotte has cut herself,
87
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and she had to leave the MasterChef
kitchen for medical attention,
88
00:04:23,000 --> 00:04:25,200
so she won't be finishing
off her dish.
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00:04:27,280 --> 00:04:30,080
20 minutes have gone, which means
you've got an hour left,
90
00:04:30,080 --> 00:04:31,280
all right?
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00:04:35,280 --> 00:04:41,160
31-year-old customer success manager
Ecrin grew up watching her mother
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cook traditional Turkish cuisine.
93
00:04:44,640 --> 00:04:47,440
Being in this competition
feels unreal.
94
00:04:49,360 --> 00:04:53,200
So even if I don't get an apron,
I will still be really happy
95
00:04:53,200 --> 00:04:56,520
and proud of myself
that I got to be here.
96
00:04:56,520 --> 00:04:59,480
But we're going for the apron,
of course.
97
00:05:00,840 --> 00:05:02,760
Ecrin, what's your ingredient,
please?
98
00:05:02,760 --> 00:05:04,600
So my ingredient is lamb.
99
00:05:04,600 --> 00:05:05,960
It's a meat that I really love.
100
00:05:05,960 --> 00:05:08,400
And we use it a lot
in our Turkish cuisine.
101
00:05:08,400 --> 00:05:11,200
Tell me what the dish is, please.
It's called sac kavurma.
102
00:05:11,200 --> 00:05:14,880
It's a sauteed lamb dish, and then
I'll make a cacik next to it -
103
00:05:14,880 --> 00:05:18,920
it's similar to tzatziki -
and an onion salsa with sumac
104
00:05:18,920 --> 00:05:20,280
and pomegranate molasses.
105
00:05:20,280 --> 00:05:23,360
Your accent is really interesting,
because it doesn't sound
106
00:05:23,360 --> 00:05:25,800
just quite Turkish. It's not, no.
I'm from the Netherlands.
107
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I was born and raised
in the Netherlands.
108
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What made you come to the UK?
109
00:05:28,920 --> 00:05:30,760
My partner, we met each other
in Tokyo.
110
00:05:30,760 --> 00:05:33,320
He's half Angolan
and half Portuguese.
111
00:05:33,320 --> 00:05:35,920
You are truly international,
aren't you? Yeah.
112
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Four countries.
113
00:05:39,520 --> 00:05:41,160
See, Ecrin right now fascinates me.
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She's taking lamb pieces, dice
them very, very small,
115
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and soak them in milk and olive oil
to tenderise them.
116
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I've never heard of this before.
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I love this dish. Every time I go
to a Turkish restaurant,
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I usually order this one.
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00:05:54,600 --> 00:05:57,960
This is a rich tomato chilli lamb
stew with lots of peppers in.
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00:05:57,960 --> 00:05:59,720
It usually takes
quite a while to cook,
121
00:05:59,720 --> 00:06:02,440
but she's cooking it
in one hour and 20 minutes.
122
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It smells great.
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I hope it looks pretty.
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00:06:08,880 --> 00:06:11,840
36-year-old admin officer Louise..
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00:06:11,840 --> 00:06:13,120
LOUISE LAUGHS
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00:06:13,120 --> 00:06:16,360
..loves to cook Caribbean food
for her two children,
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00:06:16,360 --> 00:06:19,440
as well as volunteering
at a community kitchen.
128
00:06:19,440 --> 00:06:22,840
They are a charity that help
people less fortunate.
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I cook for the old people and I make
a three-course restaurant-style
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meal that they maybe can't afford
to go out and buy.
131
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I love seeing people happy
when they eat my food.
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What is your ingredient, please?
133
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So my ingredient is prawns.
134
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So I'm making Jamaican peppered
prawns cooked with scotch bonnet
135
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and tomatoes and peppers.
136
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They're going with some
home-made roti.
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00:06:46,560 --> 00:06:48,040
Why did you apply for MasterChef?
138
00:06:48,040 --> 00:06:51,280
So I've got a 14-year-old daughter,
and I'm always pushing her
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to do all her dreams and telling
her anything's possible.
140
00:06:54,520 --> 00:06:57,680
And she said, "Well, you know,
why don't you do your dreams?
141
00:06:57,680 --> 00:07:00,160
"Why don't you apply for
MasterChef?" So I said, "All right.
142
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"I will."
143
00:07:02,840 --> 00:07:05,200
I've never had Jamaican
pepper prawns before.
144
00:07:05,200 --> 00:07:10,080
Tomatoes and chillies and onions
and loads and loads of garlic.
145
00:07:10,080 --> 00:07:12,760
And she's going to serve
the whole thing with roti.
146
00:07:12,760 --> 00:07:15,080
A good roti should be flaky,
but not greasy.
147
00:07:17,120 --> 00:07:19,760
Do you like some bread
with your butter, do you?
148
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Love it.
149
00:07:21,040 --> 00:07:22,240
SHE LAUGHS
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00:07:22,240 --> 00:07:25,640
Louise is just doing two things -
roti and prawns.
151
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Well, that means she's got to make
sure they're absolutely fantastic.
152
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They are going to have to be
finger-licking good.
153
00:07:33,800 --> 00:07:35,120
You're halfway!
154
00:07:37,160 --> 00:07:40,280
31-year-old doctor George
from Dorset...
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00:07:40,280 --> 00:07:41,600
HE LAUGHS
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00:07:41,600 --> 00:07:44,360
..spends his spare time
going on food adventures
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with his wife in his camper van.
158
00:07:47,240 --> 00:07:51,200
So being doctor,
work is always busy.
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00:07:51,200 --> 00:07:53,880
Being in here,
it's intense pressure.
160
00:07:53,880 --> 00:07:59,040
Hopefully my pressure at work will
help me in the MasterChef kitchen.
161
00:07:59,040 --> 00:08:00,880
So today my ingredient is mushrooms.
162
00:08:00,880 --> 00:08:04,360
Dish is going to be a
mushroom-filled tortelloni
163
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with a Parmesan and tarragon cream
and some crispy wild rice
164
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covered in mushroom powder. George,
you look happy and smiley. Are you?
165
00:08:10,520 --> 00:08:12,880
Because a lot of people get tense
in here, but you look
166
00:08:12,880 --> 00:08:14,720
like you're having the time
of your life.
167
00:08:14,720 --> 00:08:17,160
I am, to be honest, Gregg.
I'm absolutely loving it already.
168
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Bit tense under the carpet,
but, you know,
169
00:08:18,920 --> 00:08:21,240
feeling good on the outside.
Bit tense under the carpet?
170
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Yeah.
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GEORGE LAUGHS
172
00:08:22,960 --> 00:08:25,280
I should imagine you would be.
Never said that before!
173
00:08:25,280 --> 00:08:27,000
George, why are you
under the carpet?
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THEY LAUGH
175
00:08:32,320 --> 00:08:34,360
We have got a tortelloni.
176
00:08:36,640 --> 00:08:40,040
A mushroom-dusted
crispy wild rice.
177
00:08:40,040 --> 00:08:42,520
Never had anything like that
before in my life.
178
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This sounds fascinating.
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And he's going to serve that
with a cream and Parmesan sauce.
180
00:08:47,400 --> 00:08:51,040
But George seems to be using more
Parmesan cheese than mushrooms.
181
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I'm concerned right now that that's
going to be a little bit too much.
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00:08:59,000 --> 00:09:02,480
Belfast-born Rhys
works as an actor.
183
00:09:02,480 --> 00:09:05,000
He grew up on classic Irish dishes,
184
00:09:05,000 --> 00:09:09,160
but also has a love for Italian
and Asian cuisine.
185
00:09:09,160 --> 00:09:13,440
I've been cooking since I was a kid,
really, but probably only
186
00:09:13,440 --> 00:09:17,200
took it a bit more seriously
when I met my girlfriend.
187
00:09:17,200 --> 00:09:19,400
I started to cook to impress her,
and I think it worked,
188
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because we're married now.
189
00:09:22,600 --> 00:09:25,080
Rhys, what's your ingredient,
please, sir? Mushrooms.
190
00:09:25,080 --> 00:09:27,000
We always have loads of mushrooms
left over,
191
00:09:27,000 --> 00:09:28,680
so for me, they're a bit
of a life-saver.
192
00:09:28,680 --> 00:09:31,760
So what is your dish, please?
Mushroom and chorizo tagliatelle.
193
00:09:31,760 --> 00:09:34,040
You're making your own pasta?
Yeah, that's the plan.
194
00:09:34,040 --> 00:09:36,520
Any similarities between acting
and cooking?
195
00:09:36,520 --> 00:09:40,320
Chaos. I suppose a dish,
like any piece of theatre,
196
00:09:40,320 --> 00:09:41,480
isn't just one thing.
197
00:09:41,480 --> 00:09:44,000
It's loads of different elements
working together to create
198
00:09:44,000 --> 00:09:46,000
something special, hopefully.
199
00:09:47,920 --> 00:09:51,600
We've got another mushroom pasta.
He's going to make us a tagliatelle.
200
00:09:51,600 --> 00:09:53,200
I usually struggle with the machine.
201
00:09:53,200 --> 00:09:54,920
Let's see. Here we go.
202
00:09:54,920 --> 00:09:57,320
But thankfully, this machine
is a lot better than the one
203
00:09:57,320 --> 00:10:00,240
that I usually use,
so we're laughing.
204
00:10:01,440 --> 00:10:02,920
Yeah, I'm happy with that.
205
00:10:02,920 --> 00:10:08,240
With the mushrooms, he's got white
wine sauce, which is quite acidic...
206
00:10:08,240 --> 00:10:10,040
..mustard, which is quite hot,
207
00:10:10,040 --> 00:10:13,120
chorizo, which is slightly spicy.
208
00:10:13,120 --> 00:10:15,040
He's going to have to be
really careful here.
209
00:10:15,040 --> 00:10:17,560
Really, really careful.
210
00:10:17,560 --> 00:10:21,800
35-year-old lawyer Aman
has developed his own cooking style
211
00:10:21,800 --> 00:10:25,280
based on his mother's
traditional Indian recipes.
212
00:10:25,280 --> 00:10:28,440
I cook predominantly Punjabi,
North Indian foods.
213
00:10:28,440 --> 00:10:32,000
I've been brought up
eating that food seven days a week
214
00:10:32,000 --> 00:10:33,520
from a young age.
215
00:10:33,520 --> 00:10:36,480
But now I try to explore
into different cuisines
216
00:10:36,480 --> 00:10:38,240
from different parts of the world.
217
00:10:40,160 --> 00:10:41,640
My ingredient is paneer.
218
00:10:41,640 --> 00:10:44,600
It's a family favourite,
especially for my wife.
219
00:10:44,600 --> 00:10:46,320
I call my wife
my favourite vegetarian.
220
00:10:46,320 --> 00:10:47,960
Are you making a vegetarian dish?
221
00:10:47,960 --> 00:10:49,480
I am making a vegetarian dish.
222
00:10:49,480 --> 00:10:53,480
Gochujang paneer with mango chutney,
a mint coriander chutney,
223
00:10:53,480 --> 00:10:54,640
and basmati rice.
224
00:10:54,640 --> 00:10:58,120
That's a real fusion of different
cultures and flavours.
225
00:10:58,120 --> 00:11:00,960
Absolutely. I'm a big fan
of Korean food, so I thought
226
00:11:00,960 --> 00:11:03,280
I'd give this a go.
227
00:11:06,920 --> 00:11:10,440
Aman is making for us
what he calls gochujang paneer.
228
00:11:12,920 --> 00:11:15,880
Gochujang - a Korean
red pepper paste -
229
00:11:15,880 --> 00:11:19,880
served with paneer
being this Indian-style curd cheese.
230
00:11:21,720 --> 00:11:24,080
That's going to be served
with basmati rice.
231
00:11:24,080 --> 00:11:26,720
We've got a mango chutney.
232
00:11:26,720 --> 00:11:31,560
And then he's making us
a classic green chilli chutney.
233
00:11:31,560 --> 00:11:34,320
A lot of really big,
powerful things on there.
234
00:11:35,840 --> 00:11:37,440
I hope this works.
235
00:11:38,640 --> 00:11:40,200
You have five minutes.
236
00:11:40,200 --> 00:11:41,880
Just five minutes, please.
237
00:11:44,320 --> 00:11:46,880
All under control, I hope.
238
00:11:46,880 --> 00:11:49,280
Last-minute nerves,
but we're doing all right.
239
00:11:54,680 --> 00:11:56,480
You have just 60 seconds.
240
00:12:04,000 --> 00:12:05,880
That's it. Stop, please.
241
00:12:09,040 --> 00:12:12,080
It was a bit of stress,
but we made it in the end.
242
00:12:12,080 --> 00:12:16,480
Could have done a bit better on the
plating, but hope it tastes good.
243
00:12:16,480 --> 00:12:18,360
WHISPERS: I can touch it,
I can feel it.
244
00:12:18,360 --> 00:12:20,080
SHE LAUGHS
245
00:12:20,080 --> 00:12:22,880
George, are you ready for us?
Come on, please.
246
00:12:28,800 --> 00:12:32,280
Doctor George's basic ingredient
is mushrooms.
247
00:12:32,280 --> 00:12:37,120
He's made wild-mushroom-filled
tortellini with puffed wild rice
248
00:12:37,120 --> 00:12:41,600
coated in a crispy mushroom powder
and a Parmesan cream sauce.
249
00:12:42,840 --> 00:12:44,920
This puffed wild rice
around the outside,
250
00:12:44,920 --> 00:12:48,280
sort of like I'm A Celebrity...
Get Me Out Of Here.
251
00:12:48,280 --> 00:12:51,640
Bushtucker trial? Bushtucker trial
going on on the plate here.
252
00:12:51,640 --> 00:12:54,200
Can I borrow some of these?
I'm going fishing this afternoon.
253
00:13:00,800 --> 00:13:03,160
Pasta work's fantastic.
Really, really lovely
254
00:13:03,160 --> 00:13:06,320
thin pasta there,
ample filling inside.
255
00:13:06,320 --> 00:13:10,480
What I love is the flavour
of the almost yeast extract
256
00:13:10,480 --> 00:13:13,000
from those dried mushrooms
around the nuttiness
257
00:13:13,000 --> 00:13:14,800
of that fried wild rice.
258
00:13:16,520 --> 00:13:19,560
Inside your filled pasta,
that mushroom is slightly sweet.
259
00:13:19,560 --> 00:13:24,480
And the tang of that lovely Parmesan
through that creamy sauce is great.
260
00:13:24,480 --> 00:13:27,440
But that sauce, in my opinion,
is too thick.
261
00:13:27,440 --> 00:13:30,520
It should be a lot thinner.
It almost needs spreading.
262
00:13:34,720 --> 00:13:38,080
I'm feeling pretty tired,
stressed out.
263
00:13:38,080 --> 00:13:40,640
Fair feedback. I wasn't 100% happy
with what I put up,
264
00:13:40,640 --> 00:13:42,440
but, you know, I did my best.
265
00:13:44,200 --> 00:13:47,320
Lawyer Aman's basic ingredient
is paneer
266
00:13:47,320 --> 00:13:52,040
coated in Chinese five spice
and Korean gochujang sauce,
267
00:13:52,040 --> 00:13:54,000
served with basmati rice,
268
00:13:54,000 --> 00:13:58,240
a yoghurt, coriander and mint
chutney, and a mango chutney.
269
00:14:02,440 --> 00:14:05,880
The coating around the outside,
the gochujang and the five spice,
270
00:14:05,880 --> 00:14:07,800
I think they're clashing
with each other.
271
00:14:07,800 --> 00:14:10,960
The thing is for me is that paneer
has become a bit dry
272
00:14:10,960 --> 00:14:14,800
and a bit chewy. I'd like that
paneer to be more succulent.
273
00:14:15,840 --> 00:14:17,880
The rice is nicely cooked.
274
00:14:17,880 --> 00:14:22,080
Your sauces, you've got some
really good, fiery flavour in there,
275
00:14:22,080 --> 00:14:25,920
but I shouldn't be scraping
little droplets off a plate
276
00:14:25,920 --> 00:14:27,680
with the back of a fork.
277
00:14:31,640 --> 00:14:33,840
I gave it a good shot,
but I'm generally happy.
278
00:14:33,840 --> 00:14:36,560
Overall, I'm happy,
but there's room for improvement.
279
00:14:38,560 --> 00:14:43,080
Admin officer Louise's ingredient
is prawns that she's cooked
280
00:14:43,080 --> 00:14:47,240
in a Jamaican-style pepper sauce,
flavoured with scotch bonnet,
281
00:14:47,240 --> 00:14:50,840
paprika, and red and yellow peppers,
282
00:14:50,840 --> 00:14:52,800
served with a roti.
283
00:14:52,800 --> 00:14:55,120
I think that's a really attractive
dish.
284
00:14:55,120 --> 00:14:56,640
I love the colours.
285
00:15:01,440 --> 00:15:03,400
Louise, that's delicious.
286
00:15:03,400 --> 00:15:05,040
Thank you.
287
00:15:05,040 --> 00:15:06,560
Delicious with a capital D.
288
00:15:06,560 --> 00:15:08,280
The prawns are cooked beautifully.
289
00:15:08,280 --> 00:15:10,360
They've got a really nice texture
to them.
290
00:15:10,360 --> 00:15:13,680
They're sweet. That sauce -
slightly sharp and sour.
291
00:15:13,680 --> 00:15:16,280
The Scotch bonnet, there's enough
in there for it to be fragrant
292
00:15:16,280 --> 00:15:18,520
and slightly fruity,
but it's still got enough heat.
293
00:15:18,520 --> 00:15:21,200
I've got no complaint.
Oh, thank you.
294
00:15:21,200 --> 00:15:22,600
It looks great,
295
00:15:22,600 --> 00:15:25,160
and it tastes every bit as good
as it looks.
296
00:15:25,160 --> 00:15:27,120
So that's a proper yummy dish.
297
00:15:27,120 --> 00:15:28,920
And that bread is lovely.
298
00:15:36,000 --> 00:15:38,800
That's it now.
I feel like I've won already.
299
00:15:40,280 --> 00:15:43,240
That was brilliant.
So happy, I could scream.
300
00:15:43,240 --> 00:15:44,920
SHE LAUGHS
301
00:15:48,640 --> 00:15:51,880
Actor Rhys also chose
to highlight mushrooms,
302
00:15:51,880 --> 00:15:55,600
and has made a mushroom
and chorizo tagliatelle
303
00:15:55,600 --> 00:15:58,240
in a mustard and white wine sauce,
304
00:15:58,240 --> 00:16:00,920
garnished with capers
and a Parmesan crisp.
305
00:16:05,520 --> 00:16:06,960
Nicely made pasta.
306
00:16:06,960 --> 00:16:08,520
Your mushrooms - cooked really well.
307
00:16:08,520 --> 00:16:11,080
They've still got a bit of bounce
to them. They're still moist.
308
00:16:11,080 --> 00:16:12,840
I just find the dish a little bit
too sharp,
309
00:16:12,840 --> 00:16:14,440
because you have got mustard
in there,
310
00:16:14,440 --> 00:16:16,920
you have got white wine in there,
and then the capers as well.
311
00:16:16,920 --> 00:16:19,840
It's just a little bit too much.
312
00:16:19,840 --> 00:16:22,440
You've used lots of different types
of mushrooms, and I think
313
00:16:22,440 --> 00:16:24,120
you've cooked them all
very, very well.
314
00:16:24,120 --> 00:16:27,040
For me, the capers are very, very
salty and really, really strong.
315
00:16:27,040 --> 00:16:29,200
The mustard is quite sharp and sour.
316
00:16:29,200 --> 00:16:32,920
The white wine and the cream
would have been enough. OK.
317
00:16:38,920 --> 00:16:42,280
I'm unhappy with
how I balanced the flavours.
318
00:16:42,280 --> 00:16:44,520
But to be honest,
I was always intending to put
319
00:16:44,520 --> 00:16:45,840
those big flavours in there.
320
00:16:45,840 --> 00:16:48,520
So it was a gamble.
It didn't pay off.
321
00:16:51,640 --> 00:16:56,880
Last up is customer success manager
Ecrin, and her ingredient was lamb.
322
00:16:56,880 --> 00:17:01,760
She's made a Turkish sac kavurma -
lamb cooked in its own juices
323
00:17:01,760 --> 00:17:05,960
and Turkish peppers, served
with vermicelli and basmati rice...
324
00:17:07,520 --> 00:17:09,960
..cacik,
a cucumber and mint yoghurt,
325
00:17:09,960 --> 00:17:13,160
and an onion and pomegranate salsa
seasoned with sumac.
326
00:17:19,320 --> 00:17:21,800
That lamb is moist, soft.
327
00:17:21,800 --> 00:17:25,280
There's a smokiness, a saltiness.
That rice underneath is, like,
328
00:17:25,280 --> 00:17:28,760
nutty. I've got the sharpness
of yoghurt in there.
329
00:17:28,760 --> 00:17:30,520
That is so yummy.
330
00:17:30,520 --> 00:17:32,520
That is so ludicrously yummy.
331
00:17:32,520 --> 00:17:34,880
I love that.
Thank you.
332
00:17:34,880 --> 00:17:36,160
Gregg likes it.
333
00:17:37,280 --> 00:17:39,200
That makes two of us.
Yay!
334
00:17:39,200 --> 00:17:40,400
Thank you.
335
00:17:40,400 --> 00:17:43,120
This onion relish of yours...
336
00:17:43,120 --> 00:17:44,920
..can I please have the recipe?
337
00:17:44,920 --> 00:17:47,000
Yes, of course.
Because that is ace.
338
00:17:47,000 --> 00:17:50,080
It's sweet but sharp
with pomegranate molasses,
339
00:17:50,080 --> 00:17:52,520
and delicious.
I think you've hit the brief.
340
00:17:52,520 --> 00:17:54,400
I'm very, very happy
to be eating that.
341
00:17:54,400 --> 00:17:56,600
Thank you so much indeed.
Thank you.
342
00:17:56,600 --> 00:17:58,960
How do you say "happy" in Turkish?
343
00:17:58,960 --> 00:18:00,280
Mutlu.
Mutlu?
344
00:18:00,280 --> 00:18:02,360
Yeah.
That's a great name! Mutlu!
345
00:18:02,360 --> 00:18:05,080
We're all mutlu.
Good. That's good to hear.
346
00:18:08,520 --> 00:18:09,720
I'm feeling great.
347
00:18:09,720 --> 00:18:14,440
They had nothing negative to say
about it, so it's amazing.
348
00:18:18,280 --> 00:18:20,840
Well done.
That was a stonking first round.
349
00:18:22,680 --> 00:18:24,240
As we said at the start of this,
350
00:18:24,240 --> 00:18:28,680
two of you will be going
straight through to the next round.
351
00:18:28,680 --> 00:18:32,800
The first person
getting their MasterChef apron is...
352
00:18:36,640 --> 00:18:38,600
..Ecrin.
353
00:18:38,600 --> 00:18:40,400
Congratulations.
Thank you.
354
00:18:42,680 --> 00:18:44,600
The second person is...
355
00:18:50,440 --> 00:18:52,800
..Louise.
356
00:18:52,800 --> 00:18:54,720
Thank you. Thank you.
357
00:18:54,720 --> 00:18:57,240
Ecrin, Louise, come and get
your aprons, please.
358
00:19:00,640 --> 00:19:02,640
Fantastic.
Fantastic. Congratulations.
359
00:19:02,640 --> 00:19:04,000
Go on.
360
00:19:11,880 --> 00:19:14,800
Oh, my God, I'm so excited.
Yes. Me too.
361
00:19:14,800 --> 00:19:17,800
I can't believe we did it. I know.
Yes. Well done. Thank you.
362
00:19:17,800 --> 00:19:19,720
Well done!
Yay, well done.
363
00:19:22,240 --> 00:19:23,920
Oh, wow.
364
00:19:23,920 --> 00:19:26,000
I'm so excited. I can't believe
I go an apron.
365
00:19:26,000 --> 00:19:27,760
I've got an apron! I've made it.
366
00:19:30,800 --> 00:19:34,360
I honestly cannot believe
that I earned the apron.
367
00:19:34,360 --> 00:19:36,880
The feeling is... It's just amazing.
368
00:19:36,880 --> 00:19:38,080
That means I'm good.
369
00:19:41,960 --> 00:19:44,520
You three need to dust off
any disappointment.
370
00:19:44,520 --> 00:19:47,280
There are still two aprons
up for grabs.
371
00:19:48,680 --> 00:19:51,880
This is what we call
Thinking On Your Feet.
372
00:19:51,880 --> 00:19:54,640
You all have a plate of prawns.
373
00:19:54,640 --> 00:19:57,960
We would like from you a dish that
highlights a little bit about you
374
00:19:57,960 --> 00:20:00,560
as a cook, and whether you've got
the potential to go further
375
00:20:00,560 --> 00:20:03,680
in the competition.
45 minutes. At the end of this,
376
00:20:03,680 --> 00:20:07,280
two of you are going to get an
apron, one of you is going to leave.
377
00:20:07,280 --> 00:20:09,520
Go! Let's go, let's go, let's go!
378
00:20:12,400 --> 00:20:15,800
I'm torn between two ideas
at the minute, so let's
379
00:20:15,800 --> 00:20:19,600
have a little look at what we've got
and then I'll come back to you.
380
00:20:19,600 --> 00:20:22,720
They've only got 45 minutes,
but I think that's plenty of time
381
00:20:22,720 --> 00:20:24,360
to do a couple of things
with the prawn.
382
00:20:24,360 --> 00:20:25,800
I'm going to change tack.
383
00:20:25,800 --> 00:20:28,480
And it only takes a matter of
minutes to cook a prawn,
384
00:20:28,480 --> 00:20:31,080
so all the bits around the outside
is what they should be
385
00:20:31,080 --> 00:20:35,080
concentrating on, and then the last
minute, the prawns get cooked.
386
00:20:35,080 --> 00:20:38,480
Don't usually cook prawns but, you
know, they're a special ingredient
387
00:20:38,480 --> 00:20:41,560
that I think you can do a lot with.
So hopefully...
388
00:20:41,560 --> 00:20:42,920
..I'll be able to.
389
00:20:44,680 --> 00:20:47,640
AMAN: If it doesn't go according to
plan, back to being a lawyer it is.
390
00:20:47,640 --> 00:20:49,240
HE CHUCKLES
391
00:20:52,720 --> 00:20:54,080
Do you have a firm plan, then?
392
00:20:54,080 --> 00:20:57,440
I think I do now. I'm going to do
an Asian broth with noodles,
393
00:20:57,440 --> 00:21:00,560
and I'm going to fry the prawns
separately and sit them on top.
394
00:21:00,560 --> 00:21:03,200
OK. How are you going to get the
prawn flavour through this broth?
395
00:21:03,200 --> 00:21:05,840
I might use some of the prawn heads
and add it to the broth
396
00:21:05,840 --> 00:21:08,760
before I strain it off.
Rhys, I like your form. Nice one.
397
00:21:10,120 --> 00:21:13,760
Rhys is making for us
an Asian-style noodle broth.
398
00:21:14,760 --> 00:21:16,840
I think that's quite a nice idea.
399
00:21:16,840 --> 00:21:19,600
Rhys has got to make sure
he doesn't boil that broth too much,
400
00:21:19,600 --> 00:21:21,840
otherwise it'll go cloudy
and it'll go bitter.
401
00:21:21,840 --> 00:21:24,880
The broth, I've put the prawn heads
in, some ginger, some garlic,
402
00:21:24,880 --> 00:21:28,960
some chilli, a little bit of soy
and some sweet miso.
403
00:21:28,960 --> 00:21:31,920
That works. As long as you get the
cookery of the prawn right,
404
00:21:31,920 --> 00:21:34,080
as long as you get plenty of flavour
into the broth.
405
00:21:34,080 --> 00:21:37,040
He's got a plan.
And not only that, I like the plan.
406
00:21:40,320 --> 00:21:42,320
You have 20 minutes left.
407
00:21:46,600 --> 00:21:48,080
How you feeling, Aman?
Nervous.
408
00:21:48,080 --> 00:21:50,880
I've never cooked with prawn before,
so... Oh, no!
409
00:21:50,880 --> 00:21:53,320
So it should be interesting.
So how do you approach it, then?
410
00:21:53,320 --> 00:21:57,480
Just going to coat the prawns
in chilli powder and make
411
00:21:57,480 --> 00:21:58,800
it into a nice, fiery curry.
412
00:21:58,800 --> 00:22:01,600
Are you not feeling particularly
confident? Not overly, no.
413
00:22:04,760 --> 00:22:09,080
Aman has never cooked a prawn before
in his life...
414
00:22:09,080 --> 00:22:11,040
First time for everything.
415
00:22:11,040 --> 00:22:15,400
..but he's going to make a curry
with ginger and tomatoes...
416
00:22:16,760 --> 00:22:20,480
..then he's going to cook
the prawns in the sauce.
417
00:22:20,480 --> 00:22:24,000
That will work as long as he doesn't
put them in there too soon,
418
00:22:24,000 --> 00:22:26,840
because otherwise they'll just
go really, really pappy.
419
00:22:26,840 --> 00:22:29,320
The thing is, we've got nothing
to go with this at the moment.
420
00:22:29,320 --> 00:22:31,640
I was thinking maybe some rice.
421
00:22:31,640 --> 00:22:34,280
You've only got 15 minutes left.
Will rice cook in 15?
422
00:22:34,280 --> 00:22:35,560
Yes.
423
00:22:40,960 --> 00:22:43,400
So I'm going to do you
a Vietnamese summer roll.
424
00:22:43,400 --> 00:22:46,080
So prawns cooked in a bit
of chilli sauce,
425
00:22:46,080 --> 00:22:49,280
inside a Vietnamese spring roll,
with some noodles through there.
426
00:22:49,280 --> 00:22:50,920
Have you done many summer rolls
before?
427
00:22:50,920 --> 00:22:53,160
I went to Vietnam, actually,
four years ago,
428
00:22:53,160 --> 00:22:55,520
worked in a hospital there
for a short while,
429
00:22:55,520 --> 00:22:58,200
and learned how to cook them
when I was over there.
430
00:22:58,200 --> 00:23:01,520
Whereabouts in Vietnam were you?
I was in Ho Chi Minh Hospital.
431
00:23:01,520 --> 00:23:02,800
Wow.
432
00:23:04,880 --> 00:23:06,720
George is making for us
summer rolls.
433
00:23:06,720 --> 00:23:09,400
Hopefully some mint in there
and maybe some coriander
434
00:23:09,400 --> 00:23:11,000
to give it some freshness.
435
00:23:11,000 --> 00:23:13,280
But that rice paper
is really fiddly.
436
00:23:13,280 --> 00:23:15,520
If it's too wet, it goes soggy
and falls apart.
437
00:23:15,520 --> 00:23:17,600
If it's too dry, it cracks.
438
00:23:17,600 --> 00:23:20,400
I'm really impressed with George
making those rolls.
439
00:23:20,400 --> 00:23:22,600
We do need a dip.
440
00:23:22,600 --> 00:23:24,280
What dipping sauces are we going
to get?
441
00:23:24,280 --> 00:23:26,040
Spring onion and chilli
dipping sauce.
442
00:23:26,040 --> 00:23:28,080
So what else have we got now
with our summer rolls?
443
00:23:28,080 --> 00:23:30,880
Yeah, so done some deep-fried
sesame-seed-covered prawns.
444
00:23:30,880 --> 00:23:33,280
Good. Go, go, go.
I'm loving this.
445
00:23:34,760 --> 00:23:36,640
You have just five minutes.
446
00:23:38,600 --> 00:23:40,960
It's going to be very close.
447
00:23:40,960 --> 00:23:43,320
AMAN: Curry's done.
I'm waiting on the rice,
448
00:23:43,320 --> 00:23:46,000
and hopefully I can plate soon.
449
00:23:46,000 --> 00:23:48,400
Final 60 seconds. That's it.
450
00:23:53,200 --> 00:23:55,080
And...stop!
451
00:23:57,440 --> 00:23:58,480
GEORGE EXHALES
452
00:23:59,720 --> 00:24:01,000
Stressful.
453
00:24:02,240 --> 00:24:07,200
George has prepared the prawns two
ways. Vietnamese summer rolls -
454
00:24:07,200 --> 00:24:09,440
rice paper wrappers
filled with prawns,
455
00:24:09,440 --> 00:24:13,360
vermicelli rice noodles,
coriander and mint...
456
00:24:13,360 --> 00:24:16,720
..and deep-fried prawns coated
in sesame seeds
457
00:24:16,720 --> 00:24:19,960
with a spring onion
and chilli dipping sauce
458
00:24:19,960 --> 00:24:22,920
and a peanut soy
and honey dipping sauce.
459
00:24:27,560 --> 00:24:28,960
Prawns are cooked really nicely.
460
00:24:28,960 --> 00:24:31,280
I like the little crispy coating
around the outside,
461
00:24:31,280 --> 00:24:34,080
almost like a sesame prawn toast.
462
00:24:34,080 --> 00:24:36,800
Your summer rolls - prawns,
you cleaned them very, very well.
463
00:24:36,800 --> 00:24:38,920
It just needs some more vegetables.
464
00:24:38,920 --> 00:24:41,560
More, like, shredded carrot,
a lot more herbs.
465
00:24:41,560 --> 00:24:43,520
It will just make it more vibrant.
466
00:24:43,520 --> 00:24:46,760
I think it all works
really nicely together.
467
00:24:46,760 --> 00:24:48,520
These two dips are lovely.
468
00:24:48,520 --> 00:24:50,840
One of them is really sharp
and really hot,
469
00:24:50,840 --> 00:24:54,560
and the other one is really,
really sweet and salty.
470
00:24:54,560 --> 00:24:57,600
I'm very, very much enjoying
your flavours, George.
471
00:25:01,920 --> 00:25:06,120
After that, I feel absolutely
shattered, but got through it.
472
00:25:06,120 --> 00:25:07,400
The comments were fair.
473
00:25:07,400 --> 00:25:09,000
I think most of them were positive,
474
00:25:09,000 --> 00:25:11,200
so fingers crossed.
475
00:25:11,200 --> 00:25:15,760
Rhys has butterflied the prawns
and served them on noodles
476
00:25:15,760 --> 00:25:17,840
with pak choi and spring onions,
477
00:25:17,840 --> 00:25:22,400
and an Asian miso and ginger broth
flavoured with the prawn heads.
478
00:25:28,320 --> 00:25:31,160
Your prawns are slightly
overcooked... OK. ..but you've
479
00:25:31,160 --> 00:25:32,840
prepped those prawns really well.
480
00:25:32,840 --> 00:25:36,080
I think the crunch of the pak choi
with the sesame seeds
481
00:25:36,080 --> 00:25:38,480
is a nice idea.
Noodles are nicely done.
482
00:25:38,480 --> 00:25:41,600
Your broth - what I get from that
is mostly ginger.
483
00:25:41,600 --> 00:25:43,160
A little bit of meaty miso.
484
00:25:43,160 --> 00:25:45,680
But I'm impressed that
you've made this broth.
485
00:25:45,680 --> 00:25:46,800
Not bad at all.
486
00:25:48,240 --> 00:25:50,840
Rhys, I admire that you've used
all the prawn.
487
00:25:50,840 --> 00:25:53,880
You've taken the shells, including
the heads, and you roasted them off
488
00:25:53,880 --> 00:25:56,600
and you made your broth. I think
you've got some really nice ideas.
489
00:25:56,600 --> 00:25:58,760
Prawns, unfortunately,
are slightly over.
490
00:26:01,320 --> 00:26:03,200
I feel OK after that.
491
00:26:03,200 --> 00:26:05,000
I think I did my best
in the circumstances.
492
00:26:05,000 --> 00:26:08,320
Can always do a bit better,
but, yeah, I'm happy enough.
493
00:26:08,320 --> 00:26:14,160
Aman has served a tomato-based prawn
curry spiced with ginger and cumin
494
00:26:14,160 --> 00:26:16,240
on basmati rice.
495
00:26:22,920 --> 00:26:24,760
Your sauce is really rich
with ginger.
496
00:26:24,760 --> 00:26:27,560
There's almost a caramel sweetness
coming from all those tomatoes.
497
00:26:27,560 --> 00:26:28,720
I think that's really good.
498
00:26:28,720 --> 00:26:31,320
The little bits of prawn, because
you've cut them up so small,
499
00:26:31,320 --> 00:26:33,920
are just starting to go dry,
but they're still moist enough.
500
00:26:33,920 --> 00:26:36,520
Your rice could do with
a little bit more cooking.
501
00:26:36,520 --> 00:26:38,520
So prawns, just a little bit over.
502
00:26:38,520 --> 00:26:41,000
Rice, a little bit under.
503
00:26:41,000 --> 00:26:45,000
Your sauce is lovely.
Sweet going into smoky.
504
00:26:45,000 --> 00:26:47,760
But the prawns are
slightly overcooked.
505
00:26:47,760 --> 00:26:50,320
They're going a little bit mushy.
506
00:26:53,200 --> 00:26:57,200
I think I feel somewhat relieved
that it's done now.
507
00:26:57,200 --> 00:27:00,120
Could have done better,
but I'm happy with the comments,
508
00:27:00,120 --> 00:27:02,840
and especially cooking prawns
for the first time.
509
00:27:02,840 --> 00:27:04,280
So, yeah, generally OK.
510
00:27:05,920 --> 00:27:09,520
Charlotte cut herself in the first
round, and that means we've only
511
00:27:09,520 --> 00:27:12,680
got three of them fighting
for those two aprons.
512
00:27:15,240 --> 00:27:18,400
Rhys decided to take the prawns
apart, took the shells,
513
00:27:18,400 --> 00:27:20,640
and he roasted the shells to make
a broth with some miso.
514
00:27:20,640 --> 00:27:22,480
The prawns - slightly over.
515
00:27:22,480 --> 00:27:25,080
But the flavour of the broth -
really good.
516
00:27:25,080 --> 00:27:27,520
I didn't expect anybody
to attempt a broth.
517
00:27:27,520 --> 00:27:29,000
I stand impressed.
518
00:27:30,080 --> 00:27:32,200
George, in this round,
he made a summer roll
519
00:27:32,200 --> 00:27:35,040
and then we had little
deep-fried prawns on the side.
520
00:27:35,040 --> 00:27:38,800
The actual summer rolls, I felt,
could have had more vegetables
521
00:27:38,800 --> 00:27:41,320
going through it
and more herbs going through it.
522
00:27:41,320 --> 00:27:44,320
But the prawns were done nicely.
I liked both dips.
523
00:27:46,280 --> 00:27:47,920
Aman had never cooked a prawn
before.
524
00:27:47,920 --> 00:27:50,800
He never eaten a prawn before.
Good on him for keeping on going.
525
00:27:50,800 --> 00:27:52,080
That sauce was really good.
526
00:27:52,080 --> 00:27:54,760
However, the rice could have done
with a little bit more cooking.
527
00:27:54,760 --> 00:27:57,680
He overcooked the prawns.
That's hardly surprising.
528
00:27:57,680 --> 00:28:00,000
This isn't just the first time
he's cooked one,
529
00:28:00,000 --> 00:28:02,440
it's the first time
he's ever touched one or eaten one.
530
00:28:05,360 --> 00:28:07,920
I want to stay more than anything.
I've had the taste for it
531
00:28:07,920 --> 00:28:10,600
and fingers crossed
I get the apron.
532
00:28:12,680 --> 00:28:15,080
I'm not sure if I've done enough
to stay in the competition.
533
00:28:15,080 --> 00:28:18,080
I'd love to, but the other lads
are really strong
534
00:28:18,080 --> 00:28:20,480
and my dish wasn't
without its faults.
535
00:28:20,480 --> 00:28:23,760
So, you know,
it's a waiting game now.
536
00:28:23,760 --> 00:28:26,760
I love it in there. There's a deep,
passionate burning inside me,
537
00:28:26,760 --> 00:28:28,080
really competitive nature,
538
00:28:28,080 --> 00:28:31,520
so I'd be over the moon if I stayed,
in all honesty.
539
00:28:38,360 --> 00:28:40,440
Some high points
and some low points...
540
00:28:42,000 --> 00:28:43,680
..and we have made a decision.
541
00:28:45,440 --> 00:28:49,080
The first person going through,
joining Louise and Ecrin...
542
00:28:52,000 --> 00:28:53,760
..is George.
543
00:28:53,760 --> 00:28:56,040
Congratulations, George. Great job.
544
00:28:57,720 --> 00:29:00,760
Rhys, Aman, one apron left.
545
00:29:02,120 --> 00:29:04,600
The last person getting an apron
is...
546
00:29:14,000 --> 00:29:15,400
..Rhys.
547
00:29:18,240 --> 00:29:20,920
Aman, thank you so very much
for everything.
548
00:29:20,920 --> 00:29:22,880
Thank you very much indeed.
You're leaving us.
549
00:29:22,880 --> 00:29:25,440
Thank you. Cheers, Aman.
RHYS: Take care. GEORGE: See you.
550
00:29:33,360 --> 00:29:34,680
Disappointed.
551
00:29:36,080 --> 00:29:38,200
Could have done better.
552
00:29:38,200 --> 00:29:42,560
But I have had an amazing time,
albeit a short time,
553
00:29:42,560 --> 00:29:45,160
but a memory which will live with me
for the rest of my life.
554
00:29:49,720 --> 00:29:51,800
Well done.
Well done, you two.
555
00:29:51,800 --> 00:29:55,120
George, Rhys, congratulations.
Come and get your aprons.
556
00:29:57,560 --> 00:30:00,040
Thank you.
Thank you.
557
00:30:00,040 --> 00:30:01,560
Well done. Well done.
558
00:30:03,920 --> 00:30:06,200
I feel so good.
559
00:30:03,920 --> 00:30:06,200
HE LAUGHS
560
00:30:06,200 --> 00:30:07,440
Over the moon.
561
00:30:07,440 --> 00:30:10,000
Now this is M is on my chest,
I feel like I'm here,
562
00:30:10,000 --> 00:30:11,680
feel like I've arrived.
563
00:30:13,480 --> 00:30:17,160
It feels great.
Delighted to get an apron today.
564
00:30:17,160 --> 00:30:19,400
It certainly wasn't the path
of least resistance,
565
00:30:19,400 --> 00:30:21,240
but we got there in the end.
566
00:30:36,960 --> 00:30:38,360
Today is a big round.
567
00:30:38,360 --> 00:30:42,280
You are cooking for a place
in the quarterfinals.
568
00:30:42,280 --> 00:30:46,120
You are going to present your food
to three previous MasterChef
569
00:30:46,120 --> 00:30:48,680
contestants, two runners-up
and a winner...
570
00:30:50,280 --> 00:30:52,840
..Alexina Anatole,
571
00:30:52,840 --> 00:30:57,080
Dean Edwards,
and past champion Steven Wallis.
572
00:30:59,200 --> 00:31:01,280
It's going to be really tough.
573
00:31:01,280 --> 00:31:05,160
And at the end of this,
one of you will be going home.
574
00:31:06,600 --> 00:31:10,080
Ladies and gentlemen, one hour
and 15 minutes, two courses.
575
00:31:10,080 --> 00:31:12,440
Make it fantastic.
576
00:31:12,440 --> 00:31:13,840
Let's cook.
577
00:31:21,080 --> 00:31:23,720
Just because I got my apron
does not mean I can relax.
578
00:31:23,720 --> 00:31:27,400
I definitely have to make sure
that I work hard still and get
579
00:31:27,400 --> 00:31:29,560
further in the competition,
of course.
580
00:31:31,520 --> 00:31:32,840
What are your dishes, please?
581
00:31:32,840 --> 00:31:36,400
So for the starter, I'll be making
a Turkish lentil soup with a twist,
582
00:31:36,400 --> 00:31:39,680
and the twist will be coconut
with a burnt butter and some garlic
583
00:31:39,680 --> 00:31:42,280
croutons on top.
And what's your main course, please?
584
00:31:42,280 --> 00:31:45,040
It's a Portuguese dish.
It's bacalhau a bras.
585
00:31:45,040 --> 00:31:47,200
But instead of the bacalhau,
which is salt fish,
586
00:31:47,200 --> 00:31:51,320
I'll be using prawns. So it's
potatoes with egg and then prawns.
587
00:31:51,320 --> 00:31:53,360
Where did you learn about the
dish from Portugal?
588
00:31:53,360 --> 00:31:56,880
So my husband is half Portuguese,
and when I met him, he said
589
00:31:56,880 --> 00:31:59,840
that this dish is his favourite
Portuguese dish.
590
00:32:02,080 --> 00:32:04,920
Our first course is a lentil soup.
591
00:32:04,920 --> 00:32:07,120
But she's got a base of onions,
ginger and garlic
592
00:32:07,120 --> 00:32:08,880
and carrots and potatoes.
593
00:32:08,880 --> 00:32:11,320
Hopefully, the coconut
will enrich it.
594
00:32:11,320 --> 00:32:14,760
But there is only one way
of presenting a bowl of soup,
595
00:32:14,760 --> 00:32:17,960
so it relies on its texture
and flavour.
596
00:32:17,960 --> 00:32:20,640
Main course - based upon a classic
Portuguese dish.
597
00:32:20,640 --> 00:32:23,960
We've got little straw potatoes cut
very, very thinly, which are first
598
00:32:23,960 --> 00:32:26,640
fried. Hopefully, those potatoes
are a little bit crispy.
599
00:32:26,640 --> 00:32:28,480
Scrambled eggs mixed through it.
600
00:32:28,480 --> 00:32:31,400
And then with that, we're getting
a tapenade - a puree of olives
601
00:32:31,400 --> 00:32:34,880
with anchovies.
Quite a strong paste.
602
00:32:34,880 --> 00:32:38,080
Bacalhau is salt cod,
but she's changing it for prawns.
603
00:32:38,080 --> 00:32:40,720
It could work, but at the moment,
it's a bit of a mystery tour
604
00:32:40,720 --> 00:32:43,920
for me, and that's leaving me
slightly uncomfortable.
605
00:32:45,280 --> 00:32:49,200
You've had 15 minutes, all right?
15 minutes gone.
606
00:32:49,200 --> 00:32:52,720
I am so nervous about producing
eight plates of food
607
00:32:52,720 --> 00:32:54,440
in an hour and 15 minutes.
608
00:32:54,440 --> 00:32:58,920
I just hope I can do it and stick
to the times and just don't panic.
609
00:33:00,360 --> 00:33:05,320
So I am doing a pumpkin veloute
served with pan-fried coley fish
610
00:33:05,320 --> 00:33:09,360
with crispy okra and a side
of Scotch bonnet sambal.
611
00:33:09,360 --> 00:33:12,520
And for dessert, I'm doing
a pineapple upside down cake
612
00:33:12,520 --> 00:33:15,440
with a rum caramel,
condensed milk ice cream.
613
00:33:15,440 --> 00:33:18,760
What do you want the dining room
to think of your dishes?
614
00:33:18,760 --> 00:33:21,720
I want to transport them
to the Caribbean.
615
00:33:21,720 --> 00:33:24,840
Flavours of the Caribbean. We could
do with some sunshine in here.
616
00:33:24,840 --> 00:33:26,400
LOUISE LAUGHS
617
00:33:29,080 --> 00:33:33,000
We have got pumpkin and fish
together. Piece of pan-fried coley,
618
00:33:33,000 --> 00:33:37,200
a larger fish, and it's got big,
thick, meaty pieces in it.
619
00:33:37,200 --> 00:33:39,040
Pumpkin is quite a sort
of sweet vegetable.
620
00:33:39,040 --> 00:33:41,160
It can be quite fibrous,
but what she's going to do is
621
00:33:41,160 --> 00:33:44,360
make it a veloute. Veloute simply
means "velvet in texture,"
622
00:33:44,360 --> 00:33:46,720
so it's going to be nice and smooth.
623
00:33:46,720 --> 00:33:49,080
On the side of that,
we've got a Scotch bonnet sambal.
624
00:33:49,080 --> 00:33:51,440
With that, she's going to put lots
and lots of onions
625
00:33:51,440 --> 00:33:53,240
and make it really quite fiery.
626
00:33:55,840 --> 00:33:58,840
Woo! Woo!
627
00:33:58,840 --> 00:34:00,480
Spicy. Sorry!
628
00:34:00,480 --> 00:34:02,360
Dessert - an upside down cake.
629
00:34:02,360 --> 00:34:04,920
And then she's going to serve
that with an ice cream
630
00:34:04,920 --> 00:34:08,000
made from condensed milk.
How wonderful.
631
00:34:08,000 --> 00:34:10,520
So those sponges are going
into individual little moulds.
632
00:34:10,520 --> 00:34:13,840
She's got to make sure she greases
those really, really well.
633
00:34:13,840 --> 00:34:16,160
And if they catch on the side,
they're going to tear,
634
00:34:16,160 --> 00:34:18,960
so you won't get
perfectly full domes.
635
00:34:18,960 --> 00:34:21,480
Halfway there.
Halfway on your first course.
636
00:34:23,760 --> 00:34:27,240
I think I still have a lot
to prove to John and Gregg.
637
00:34:27,240 --> 00:34:31,040
Neither of my first two dishes
really blew them away...
638
00:34:32,080 --> 00:34:34,240
..and I really want to just
serve them a plate of food
639
00:34:34,240 --> 00:34:36,000
that they're happy with.
640
00:34:37,360 --> 00:34:39,400
Rhys, it looks like you're
taking us on a journey
641
00:34:39,400 --> 00:34:41,800
somewhere towards Asia.
What are your two courses?
642
00:34:41,800 --> 00:34:45,200
Steamed prawn dumplings
in a red chilli coconut broth.
643
00:34:45,200 --> 00:34:48,400
And then I'm going to be serving
a rhubarb and ginger creme brulee.
644
00:34:48,400 --> 00:34:52,080
A man from Ireland cooking a dish
from somewhere in Asia and finishing
645
00:34:52,080 --> 00:34:54,760
off in classical France.
What does that say about you, Chef?
646
00:34:54,760 --> 00:34:57,960
A little bit about my personality
and character, which is kind of beg,
647
00:34:57,960 --> 00:35:00,800
borrow, and steal. So I'm taking
a little bit from everywhere
648
00:35:00,800 --> 00:35:03,080
and hoping it'll all come together.
649
00:35:06,520 --> 00:35:10,960
He's promising us steam dumpling
with prawns inside of them.
650
00:35:12,160 --> 00:35:14,360
He's got to make sure
that he shapes them properly
651
00:35:14,360 --> 00:35:16,120
and doesn't over-steam them.
652
00:35:16,120 --> 00:35:18,640
All the flavour needs to
come into that broth.
653
00:35:18,640 --> 00:35:20,240
So he's got to get lemongrass
in there.
654
00:35:20,240 --> 00:35:22,160
He's got to get chilli heat as well.
655
00:35:22,160 --> 00:35:25,000
And then galangal. That is like
a mild ginger flavour.
656
00:35:25,000 --> 00:35:28,240
The balance of all three of those -
fan...tastic.
657
00:35:30,120 --> 00:35:33,200
Dessert - we've got rhubarb and
ginger, which he's stewing down
658
00:35:33,200 --> 00:35:37,120
first, and then a creme brulee
across the top.
659
00:35:37,120 --> 00:35:39,240
A burnt cream.
660
00:35:39,240 --> 00:35:44,000
We want a thick, creamy
vanilla custard set firm.
661
00:35:44,000 --> 00:35:47,840
We want a nice, crisp texture of
sugar that you have to break through
662
00:35:47,840 --> 00:35:50,480
to get at the richness
of the vanilla inside.
663
00:35:50,480 --> 00:35:53,720
If that custard curdles, though,
we've got a problem.
664
00:35:55,240 --> 00:35:57,880
Producing eight plates of food
is going to be tough in the hour
665
00:35:57,880 --> 00:36:00,720
and 15 minutes we've got.
But I've practised it lots at home.
666
00:36:00,720 --> 00:36:03,080
Never got it in the timeframe,
but hopefully today,
667
00:36:03,080 --> 00:36:04,920
with a little bit more
get up and go,
668
00:36:04,920 --> 00:36:07,120
I should be able to produce
all eight plates of food
669
00:36:07,120 --> 00:36:08,280
for the judges.
670
00:36:09,520 --> 00:36:10,760
What are you making, George?
671
00:36:10,760 --> 00:36:13,040
Pan-fried sea bass
with a cauliflower veloute,
672
00:36:13,040 --> 00:36:17,200
crunchy new potatoes, chorizo oil,
baked hazelnuts, pickled cauliflower
673
00:36:17,200 --> 00:36:19,400
and buttered samphire.
George, what's dessert?
674
00:36:19,400 --> 00:36:22,600
Dessert is a whisky and honey creme
brulee with a shortbread biscuit.
675
00:36:22,600 --> 00:36:24,880
Are you and Rhys mates?
676
00:36:24,880 --> 00:36:27,680
Because in the first round, you both
did pasta and mushrooms. Yeah.
677
00:36:27,680 --> 00:36:30,160
And now you're both doing
creme brulees. Indeed.
678
00:36:30,160 --> 00:36:32,360
I mean, it sounds
like we've just copied each other,
679
00:36:32,360 --> 00:36:34,360
but I don't know him.
680
00:36:34,360 --> 00:36:36,520
Hopefully he doesn't know me.
Battle of the brulees.
681
00:36:36,520 --> 00:36:39,600
Battle of the brulees. Battle of
the brulee. A creme-off.
682
00:36:41,560 --> 00:36:45,040
Main course, we've got cauliflower,
potatoes, chorizo,
683
00:36:45,040 --> 00:36:48,560
cheese, sea bass, nuts, samphire.
684
00:36:48,560 --> 00:36:50,200
There's a lot going on.
685
00:36:51,360 --> 00:36:54,640
George is attempting a classic
creme brulee with a slight
686
00:36:54,640 --> 00:36:57,640
point of difference.
He's got whisky and honey in it.
687
00:36:57,640 --> 00:36:59,280
Yummy, yummy flavours.
688
00:37:00,320 --> 00:37:02,840
There are two creme brulees
in the room.
689
00:37:02,840 --> 00:37:06,160
Yours has got to be better
than your mate's.
690
00:37:06,160 --> 00:37:08,360
With the creme brulees,
you get to cook them once,
691
00:37:08,360 --> 00:37:10,840
so they've got to be right
first time.
692
00:37:10,840 --> 00:37:12,760
And if not, then disaster.
693
00:37:26,080 --> 00:37:29,200
I've eaten extremely well
at this table.
694
00:37:29,200 --> 00:37:31,720
There's also been some
horror stories.
695
00:37:31,720 --> 00:37:33,080
So keep it simple,
696
00:37:33,080 --> 00:37:36,120
keep it beautiful,
and cook from the souls.
697
00:37:37,480 --> 00:37:40,040
Since MasterChef, I'm now
a published cookbook author,
698
00:37:40,040 --> 00:37:41,840
which is incredibly exciting.
699
00:37:41,840 --> 00:37:44,600
That definitely wouldn't have been
possible without MasterChef
700
00:37:44,600 --> 00:37:46,960
and the platform it gave me.
701
00:37:46,960 --> 00:37:50,440
When I see some of the food that's
created on MasterChef these days,
702
00:37:50,440 --> 00:37:51,720
it just blows my mind.
703
00:37:51,720 --> 00:37:54,760
So I'm actually looking forward
to some really exciting food.
704
00:37:58,600 --> 00:38:00,440
First course, 17 minutes.
705
00:38:00,440 --> 00:38:02,480
Yeah? Everything under control?
706
00:38:02,480 --> 00:38:03,960
Yes. So far.
707
00:38:07,720 --> 00:38:11,400
Ecrin's starter is a spiced
lentil and coconut soup
708
00:38:11,400 --> 00:38:13,200
with garlic croutons.
709
00:38:13,200 --> 00:38:16,240
Nice-looking soup.
Tastes good, too.
710
00:38:16,240 --> 00:38:19,640
It better be the best soup
I've ever had.
711
00:38:19,640 --> 00:38:23,360
Because if you're backing yourself
on a soup, it needs to deliver.
712
00:38:24,480 --> 00:38:26,800
GREGG: That's thick and creamy.
I like the look of that.
713
00:38:26,800 --> 00:38:28,400
The consistency has to be perfect.
714
00:38:28,400 --> 00:38:30,360
The spicing has to be spot-on.
715
00:38:30,360 --> 00:38:32,360
JOHN: This is burnt butter
and cayenne pepper?
716
00:38:32,360 --> 00:38:34,200
Yeah, and a bit of smoked paprika.
717
00:38:34,200 --> 00:38:38,680
And I'll be interested to see how
it's presented to sort of elevate
718
00:38:38,680 --> 00:38:40,280
a humble soup.
719
00:38:41,920 --> 00:38:43,400
Got to work quick now.
720
00:38:44,680 --> 00:38:46,440
Let's go! Come on.
Come on, come on.
721
00:38:46,440 --> 00:38:47,720
Come on, let's go.
722
00:38:47,720 --> 00:38:50,680
Well done. They look great.
They look really good.
723
00:38:53,720 --> 00:38:55,360
Hello.
Good afternoon.
724
00:39:00,080 --> 00:39:03,760
I have made for you today
a Turkish lentil soup with a twist.
725
00:39:03,760 --> 00:39:07,520
So I added coconut and spices to it
with a burnt butter and some
726
00:39:07,520 --> 00:39:09,600
coconut drizzle with some croutons.
727
00:39:09,600 --> 00:39:11,640
I hope you enjoy.
Thank you.
728
00:39:16,880 --> 00:39:20,000
It looks scrumptious.
I just want to dive in and eat it.
729
00:39:25,280 --> 00:39:27,000
The level of spicing
is absolutely great.
730
00:39:27,000 --> 00:39:28,400
The croutons are lush.
731
00:39:28,400 --> 00:39:31,800
I mean, what more can I say?
This is absolutely banging.
732
00:39:31,800 --> 00:39:34,400
That browned butter
with the paprika through it
733
00:39:34,400 --> 00:39:37,160
is giving you toasty,
delicious notes.
734
00:39:37,160 --> 00:39:39,080
Ecrin has nailed it.
735
00:39:39,080 --> 00:39:40,920
Damn, girl can cook.
736
00:39:44,160 --> 00:39:47,640
I find that deliciously yummy,
because it's creamy and it's rich,
737
00:39:47,640 --> 00:39:49,520
and the coconut's added
to the richness.
738
00:39:49,520 --> 00:39:51,120
It's really delicious.
739
00:39:53,440 --> 00:39:55,200
Ecrin, well done. Well done.
740
00:39:55,200 --> 00:39:58,160
Got 15 minutes now before the
main course, right?
741
00:40:00,920 --> 00:40:03,480
So Ecrin is doing a Portuguese egg.
742
00:40:03,480 --> 00:40:06,520
The egg needs to cook a bit more.
I cannot have it raw.
743
00:40:07,720 --> 00:40:10,640
The fried potato with onion
and prawn sounds delicious.
744
00:40:11,680 --> 00:40:16,120
I'm just intrigued to know
how that all fits together.
745
00:40:16,120 --> 00:40:17,600
You've got three minutes left.
746
00:40:17,600 --> 00:40:19,480
You've got to speed up now, Ecrin.
Yeah.
747
00:40:20,800 --> 00:40:23,400
The black olive tapenade
seems slightly odd there.
748
00:40:23,400 --> 00:40:27,520
It's a kind of southern French thing
and it's in with a Portuguese egg.
749
00:40:28,960 --> 00:40:30,160
Oh.
It's blocked, isn't it?
750
00:40:30,160 --> 00:40:33,000
Yeah, it is.
The nozzle's blocked.
751
00:40:33,000 --> 00:40:35,960
There's a lot of different flavours
going on, and lots of strong
752
00:40:35,960 --> 00:40:41,120
flavours, but I'm always in a
position to be surprised, and that's
753
00:40:41,120 --> 00:40:43,840
what I love in the MasterChef
kitchen - we get surprised.
754
00:40:48,120 --> 00:40:49,520
Well done, you.
755
00:40:56,760 --> 00:41:00,760
For her main, Ecrin has served
her version of a traditional
756
00:41:00,760 --> 00:41:06,160
Portuguese dish - fried potatoes
with scrambled egg and prawns
757
00:41:06,160 --> 00:41:09,600
topped with a raw egg yolk
and an olive tapenade.
758
00:41:16,000 --> 00:41:18,720
It's well-seasoned, there's a good
punch of garlic in there,
759
00:41:18,720 --> 00:41:20,600
the prawns aren't overcooked.
760
00:41:20,600 --> 00:41:24,240
That's great. The tapenade is a
nice, punchy flavour that cuts
761
00:41:24,240 --> 00:41:27,640
through all the richness
going on. But it's quite wet,
762
00:41:27,640 --> 00:41:30,880
and then when you break the egg yolk
over it, it gets even wetter.
763
00:41:30,880 --> 00:41:34,080
I love the creaminess of the egg
yolk, but I think there
764
00:41:34,080 --> 00:41:36,480
could have been more crunchiness
in the potatoes.
765
00:41:36,480 --> 00:41:38,400
I think this dish is a tale
of two halves.
766
00:41:38,400 --> 00:41:42,520
It absolutely delivers on flavour,
but it doesn't deliver on texture.
767
00:41:47,360 --> 00:41:50,800
Texture, I've got an issue with.
It's a predominantly wet dish.
768
00:41:50,800 --> 00:41:53,320
I quite like the flavours.
The prawns - nice and crunchy.
769
00:41:53,320 --> 00:41:56,800
For me, that egg yolk's just
overpowering everything.
770
00:41:57,960 --> 00:42:00,840
Overall, I'm feeling really great,
and I'm happy it's done.
771
00:42:00,840 --> 00:42:05,160
I feel relieved
and I'm ready for the next round.
772
00:42:07,560 --> 00:42:10,160
Louise, you've got three minutes
on your main course.
773
00:42:11,440 --> 00:42:14,200
Louise's main course - I'm excited
about this one because it's got
774
00:42:14,200 --> 00:42:15,840
a lot of my favourite ingredients
on it.
775
00:42:15,840 --> 00:42:18,760
I love okra. I love Scotch bonnet.
776
00:42:18,760 --> 00:42:20,800
I like these colours.
777
00:42:20,800 --> 00:42:22,640
I'm kind of getting
Caribbean vibes here.
778
00:42:22,640 --> 00:42:26,720
Rich pumpkin veloute. So I want that
to be beautifully smooth.
779
00:42:26,720 --> 00:42:28,480
Coley is quite a bland fish.
780
00:42:28,480 --> 00:42:32,160
It's not the sexiest of fish,
but I think actually if she cooks
781
00:42:32,160 --> 00:42:36,680
this well, I think it will hold up
to all the other elements.
782
00:42:36,680 --> 00:42:40,320
OK, you've got 60 seconds.
You ready to go? Yeah.
783
00:42:40,320 --> 00:42:43,120
Well done, and on time.
Congratulations.
784
00:42:47,480 --> 00:42:50,160
Pretty simple,
but that appeals to me. I like it.
785
00:42:52,360 --> 00:42:56,680
So I've made a pumpkin veloute
with coley fish and okra
786
00:42:56,680 --> 00:42:58,720
with a Scotch bonnet sambal.
787
00:42:58,720 --> 00:43:00,760
Thank you. Thank you so much.
Thank you.
788
00:43:09,800 --> 00:43:12,160
I think the fish is cooked
really well, actually.
789
00:43:12,160 --> 00:43:15,240
She's not overcooked it.
Love the okra.
790
00:43:15,240 --> 00:43:17,760
And the Scotch bonnet sambal
is beautiful.
791
00:43:17,760 --> 00:43:21,600
I love it. It's fiery, it's bold,
it's...it's delicious.
792
00:43:21,600 --> 00:43:24,920
That Scotch bonnet sambal -
jar it up, and I'll take it home.
793
00:43:24,920 --> 00:43:26,120
Thanks very much.
794
00:43:26,120 --> 00:43:29,760
But what I want is this veloute
to be thicker, to give some
795
00:43:29,760 --> 00:43:31,400
more substance to the dish.
796
00:43:31,400 --> 00:43:33,720
The fish is drastically
under-seasoned.
797
00:43:33,720 --> 00:43:36,400
The Scotch bonnet sambal,
actually, for me,
798
00:43:36,400 --> 00:43:38,000
has rescued this dish.
799
00:43:41,520 --> 00:43:44,680
Really well-cooked piece of fish.
That coley is lovely.
800
00:43:44,680 --> 00:43:47,600
The veloute - not a great deal
of flavour to it,
801
00:43:47,600 --> 00:43:49,600
but I like this dish.
802
00:43:49,600 --> 00:43:52,720
It definitely needs a thicker
pumpkin veloute underneath it,
803
00:43:52,720 --> 00:43:56,240
but that sambal really makes
the dish come alive.
804
00:43:57,800 --> 00:43:59,600
Right, Louise...
Mm-hm?
805
00:43:59,600 --> 00:44:01,680
..how long are those puddings
going to take?
806
00:44:01,680 --> 00:44:03,200
About five minutes.
807
00:44:03,200 --> 00:44:04,680
Louise's dessert.
808
00:44:04,680 --> 00:44:06,920
"Pineapple and rum upside down cake
809
00:44:06,920 --> 00:44:10,760
"with condensed milk
vanilla ice cream."
810
00:44:10,760 --> 00:44:13,280
I mean, that's a bit of me,
to be honest.
811
00:44:13,280 --> 00:44:14,560
No pressure.
812
00:44:16,680 --> 00:44:18,240
It could be quite cloying,
813
00:44:18,240 --> 00:44:21,920
and I think, what with the condensed
milk vanilla ice cream as well,
814
00:44:21,920 --> 00:44:23,720
there's a lot of sweetness.
815
00:44:25,200 --> 00:44:27,200
GREGG: Oh!
816
00:44:27,200 --> 00:44:31,800
You've got this very kind of '80s,
almost nursery-school type vibe,
817
00:44:31,800 --> 00:44:34,080
but then you've got rum in there.
818
00:44:34,080 --> 00:44:36,560
I hope she does not skimp
on that rum.
819
00:44:37,960 --> 00:44:39,240
Let's go, then.
820
00:44:44,880 --> 00:44:48,520
So I've made a pineapple
upside down cake with some rum,
821
00:44:48,520 --> 00:44:51,400
with a condensed milk ice cream.
822
00:44:51,400 --> 00:44:53,080
Thank you.
Thank you.
823
00:44:57,360 --> 00:44:59,560
I don't know.
Honestly, I really don't.
824
00:44:59,560 --> 00:45:01,560
They smiled, so that's a good thing.
825
00:45:01,560 --> 00:45:03,240
SHE CHUCKLES
826
00:45:07,720 --> 00:45:10,640
I love that she has used
fresh pineapple, not tinned.
827
00:45:10,640 --> 00:45:12,040
That elevates it.
828
00:45:12,040 --> 00:45:15,400
I think the condensed milk ice cream
is very rich and it's very sweet,
829
00:45:15,400 --> 00:45:17,440
but it's delicious and creamy.
830
00:45:17,440 --> 00:45:20,840
The thing I loved, actually,
was the nutmeg, and I just love
831
00:45:20,840 --> 00:45:23,920
that sort of grating of spice,
which has lifted everything.
832
00:45:23,920 --> 00:45:26,560
Yes, it's sweet. Yes, it's massive.
833
00:45:26,560 --> 00:45:29,320
But do you know what?
It tastes really good.
834
00:45:32,160 --> 00:45:35,560
That is seriously sweet, that
dessert. I mean, seriously sweet.
835
00:45:35,560 --> 00:45:38,840
The pineapple itself could be softer
and juicier, and the ice cream
836
00:45:38,840 --> 00:45:43,200
needs to be firmer, yet it remains
a sweet, yummy little morsel.
837
00:45:44,880 --> 00:45:47,600
I've got to say, in all my years
of MasterChef, I've never seen
838
00:45:47,600 --> 00:45:50,040
anybody plate the dish
through a colander.
839
00:45:50,040 --> 00:45:52,840
I'm not sure I should be doing this,
to be honest.
840
00:45:52,840 --> 00:45:55,200
No. I just had a look at it
and thought that it might...
841
00:45:55,200 --> 00:45:57,720
How are you going to get it
off there without making a mess?
842
00:45:57,720 --> 00:45:59,960
It's not the right plan.
Abandon ship, I think.
843
00:45:59,960 --> 00:46:02,120
I'll just use a sieve.
844
00:46:02,120 --> 00:46:06,800
So Rhys is doing prawn dumplings
in a red chilli and coconut broth.
845
00:46:06,800 --> 00:46:09,560
It smells good.
Thanks, lads.
846
00:46:09,560 --> 00:46:12,280
Perfect prawn dumpling - I think
it's mainly about the seasoning.
847
00:46:12,280 --> 00:46:14,280
How many do you get each?
Five.
848
00:46:14,280 --> 00:46:17,880
Wow. Good on you for making
all that. Yeah.
849
00:46:17,880 --> 00:46:20,240
Rhys is going to be reliant
on that beautiful balance -
850
00:46:20,240 --> 00:46:22,320
hot, sweet, salty and sour.
851
00:46:22,320 --> 00:46:25,880
And most of all,
I hope it's really nice and spicy.
852
00:46:25,880 --> 00:46:27,720
OK. You're on time, Rhys.
30 seconds left.
853
00:46:27,720 --> 00:46:29,480
Well done.
Amazing.
854
00:46:29,480 --> 00:46:31,920
Go, go.
OK. Thank you, both, very much.
855
00:46:35,320 --> 00:46:38,320
I thought it was going to be a
broth. It's more like a curry sauce.
856
00:46:38,320 --> 00:46:40,000
Hi.
Hello, mate.
857
00:46:42,520 --> 00:46:43,680
I've cooked for you today
858
00:46:43,680 --> 00:46:47,360
some steamed prawn dumplings
on a Thai red coconut broth.
859
00:46:47,360 --> 00:46:48,880
Cheers, Rhys.
Cheers. Take care.
860
00:46:48,880 --> 00:46:50,360
Thank you, mate.
861
00:46:57,520 --> 00:46:59,880
There's no getting away
from the fact that this is a lot
862
00:46:59,880 --> 00:47:02,680
of work and these dumplings,
he's made them really well.
863
00:47:02,680 --> 00:47:05,440
I think the sauce is far too creamy.
864
00:47:05,440 --> 00:47:07,400
And I would have loved
to have just seen a really,
865
00:47:07,400 --> 00:47:08,800
really simple fish broth.
866
00:47:08,800 --> 00:47:11,880
This is tasty, but this sauce,
it's too thick,
867
00:47:11,880 --> 00:47:14,160
and the coconut is too overpowering
868
00:47:14,160 --> 00:47:17,600
that it's overwhelming
the delicate prawn dumplings.
869
00:47:17,600 --> 00:47:20,000
The prawns inside were cooked
perfectly for me.
870
00:47:20,000 --> 00:47:21,720
I'm quite enjoying it and I think,
871
00:47:21,720 --> 00:47:24,800
yeah, Rhys, he's done a pretty
decent job there for me.
872
00:47:27,440 --> 00:47:29,320
The dumplings themselves -
nicely made.
873
00:47:29,320 --> 00:47:33,040
I find that broth a little too rich.
874
00:47:33,040 --> 00:47:34,800
I would take the dumplings out.
875
00:47:34,800 --> 00:47:37,040
There's no way
I'd finish that broth.
876
00:47:40,800 --> 00:47:45,120
Rhys' dessert is a rhubarb
and ginger creme brulee.
877
00:47:45,120 --> 00:47:47,960
Hello. That is my kind of dessert.
878
00:47:49,880 --> 00:47:52,560
You've got to get those glazed
and ready to go in three minutes.
879
00:47:52,560 --> 00:47:54,880
Can you do that?
I think so.
880
00:47:54,880 --> 00:47:58,240
Rhubarb and ginger is a classic
pairing combination. It works.
881
00:47:58,240 --> 00:48:00,480
It's going to take longer
than three minutes, isn't it?
882
00:48:00,480 --> 00:48:02,480
I think it is. I probably should
have taken...
883
00:48:02,480 --> 00:48:04,120
I should have started them earlier.
884
00:48:04,120 --> 00:48:07,680
Hoping for a little bit of tartness
with that rhubarb.
885
00:48:07,680 --> 00:48:11,480
Beautiful, smooth, creamy,
sweet custard...
886
00:48:11,480 --> 00:48:15,000
..and the bitterness of that...that
little kind of sugar crisp on top.
887
00:48:15,000 --> 00:48:16,040
Boom!
888
00:48:16,040 --> 00:48:17,120
Good. Happy?
889
00:48:17,120 --> 00:48:20,040
Not as happy as I could be,
but let's give it a go.
890
00:48:20,040 --> 00:48:21,920
Well done, you.
Thanks, guys.
891
00:48:25,360 --> 00:48:28,160
I've made for you a rhubarb
and ginger creme brulee.
892
00:48:28,160 --> 00:48:29,800
Perfect. Thank you.
Thank you.
893
00:48:38,160 --> 00:48:41,920
The rhubarb, through that little
tartness, is just so nice at
894
00:48:41,920 --> 00:48:44,200
cutting through the rich
vanilla custard.
895
00:48:44,200 --> 00:48:48,400
But what's letting him down is
that the custard's slightly curdled.
896
00:48:48,400 --> 00:48:51,440
I mean, it's a little curdled,
but I like the fact that also
897
00:48:51,440 --> 00:48:53,120
it's not too sweet.
898
00:48:53,120 --> 00:48:55,160
It did state there was ginger
on the menu.
899
00:48:55,160 --> 00:48:56,560
I'm not getting it.
900
00:48:56,560 --> 00:48:58,880
Rhys may have missed it,
but do you know what?
901
00:48:58,880 --> 00:49:00,480
It is what it is.
902
00:49:02,480 --> 00:49:03,680
Ooh, John.
903
00:49:03,680 --> 00:49:06,600
Oh, no, no, no, no, no, no.
No, no, no, no, no, no.
904
00:49:06,600 --> 00:49:10,360
Look at that. That is well and truly
eggy and splitting.
905
00:49:10,360 --> 00:49:11,920
Disappointing.
906
00:49:14,400 --> 00:49:15,680
I'm relieved it's over.
907
00:49:15,680 --> 00:49:19,280
That's...that's...that's the
toughest cook that I've done yet.
908
00:49:19,280 --> 00:49:22,400
But I'm glad that I was able
to have fun while I was doing it.
909
00:49:22,400 --> 00:49:25,560
Three minutes, George.
Thanks.
910
00:49:25,560 --> 00:49:27,840
George's main - sea bass.
911
00:49:27,840 --> 00:49:30,960
I need that skin to be beautiful
and crisp.
912
00:49:30,960 --> 00:49:33,520
Cauliflower veloute
will bring some sweetness.
913
00:49:33,520 --> 00:49:36,600
That's a nice, creamy-looking
veloute, George.
914
00:49:36,600 --> 00:49:40,320
Chorizo oil is going to bring
some saltiness and spice.
915
00:49:40,320 --> 00:49:42,680
Nice.
Well done.
916
00:49:42,680 --> 00:49:47,000
If George can make all of these
elements work, then fair play.
917
00:49:48,360 --> 00:49:50,840
Should be serving now.
918
00:49:50,840 --> 00:49:53,280
Come on. We can do this.
919
00:49:53,280 --> 00:49:56,360
There we go. Well done, George.
Off you go. Thank you.
920
00:50:01,080 --> 00:50:04,320
So I've made you today a pan-fried
sea bass on a bed of
921
00:50:04,320 --> 00:50:07,560
crunchy new potatoes, cauliflower
veloute with a chorizo oil,
922
00:50:07,560 --> 00:50:10,600
baked hazelnuts, pickled
cauliflower, and then just a little
923
00:50:10,600 --> 00:50:12,120
bit of samphire on top.
924
00:50:12,120 --> 00:50:14,160
Brilliant.
Thank you. Enjoy.
925
00:50:17,920 --> 00:50:20,200
It looks like something
you'd get in a restaurant.
926
00:50:20,200 --> 00:50:23,080
I hope it's going to taste
as good as it looks.
927
00:50:26,880 --> 00:50:28,160
Fish was cooked perfectly.
928
00:50:28,160 --> 00:50:30,840
The potatoes were lovely,
crisp, buttery.
929
00:50:30,840 --> 00:50:32,320
Veloute - nice and smooth.
930
00:50:32,320 --> 00:50:34,840
There's absolutely no doubt
George can cook.
931
00:50:34,840 --> 00:50:36,960
The pickled cauliflower
is nice because it adds
932
00:50:36,960 --> 00:50:38,160
a little bit of crunch.
933
00:50:38,160 --> 00:50:41,200
And I think it's very smart
and I think it's very competent.
934
00:50:41,200 --> 00:50:44,240
It's a very technically
accomplished plate of food.
935
00:50:47,200 --> 00:50:49,200
Sea bass flesh is cooked
really, really nicely.
936
00:50:49,200 --> 00:50:50,560
The potatoes are nice and crisp.
937
00:50:50,560 --> 00:50:53,240
There's a lovely flavour of
the chorizo all running through it.
938
00:50:53,240 --> 00:50:55,640
All in all,
he's done a pretty decent job.
939
00:50:57,680 --> 00:50:59,920
George. Creme brulees -
how are they looking?
940
00:50:59,920 --> 00:51:01,000
Looking good.
941
00:51:01,000 --> 00:51:03,760
I had a bit of an accident with one.
I dipped my tea towel in it.
942
00:51:03,760 --> 00:51:06,280
What did you do that for?
Good question.
943
00:51:07,760 --> 00:51:10,800
George's dessert is a whisky
and honey creme brulee
944
00:51:10,800 --> 00:51:12,400
with a shortbread biscuit.
945
00:51:13,680 --> 00:51:15,000
Creme brulee is quite sweet,
946
00:51:15,000 --> 00:51:17,840
and I like the idea that
that whisky would cut through.
947
00:51:17,840 --> 00:51:19,320
What's in the cocktail shaker?
948
00:51:19,320 --> 00:51:22,240
So I've just got some lemon, some
rosemary, a little bit of honey,
949
00:51:22,240 --> 00:51:24,400
lots of whisky.
What, you're making a cocktail?
950
00:51:24,400 --> 00:51:25,920
I'm going to make a cocktail as
well.
951
00:51:25,920 --> 00:51:27,720
It's not on the menu
for the dining room.
952
00:51:27,720 --> 00:51:29,440
It's not.
Just a little surprise today.
953
00:51:29,440 --> 00:51:32,080
Whoa! There's a surprise.
Woohoo!
954
00:51:32,080 --> 00:51:34,160
HE LAUGHS
955
00:51:34,160 --> 00:51:37,320
The perfect shortbread biscuit...
956
00:51:37,320 --> 00:51:41,280
..it needs to be beautifully light,
buttery, you know,
957
00:51:41,280 --> 00:51:43,760
almost falling apart
in terms of texture.
958
00:51:45,320 --> 00:51:47,640
Come on, let's go.
Let's go.
959
00:51:47,640 --> 00:51:49,480
Thanks, guys.
Well done, Doctor.
960
00:51:53,760 --> 00:51:57,200
They're not bad. Well, that
smells like a bribe to me.
961
00:51:58,280 --> 00:52:00,920
Are you bribing us now, George?
Oh!
962
00:52:00,920 --> 00:52:03,000
No comment.
963
00:52:00,920 --> 00:52:03,000
LAUGHTER
964
00:52:05,000 --> 00:52:07,760
So I've made you a whisky
and honey creme brulee
965
00:52:07,760 --> 00:52:09,600
with a shortbread biscuit
on the side.
966
00:52:09,600 --> 00:52:12,280
And I've served it up with
a lemony, rosemary honey
967
00:52:12,280 --> 00:52:13,520
whiskey-based cocktails.
968
00:52:13,520 --> 00:52:15,960
Thanks, guys. Thank you.
See you later.
969
00:52:21,600 --> 00:52:23,200
Oh, that looks good.
970
00:52:29,680 --> 00:52:31,240
The brulee's lovely, I think.
971
00:52:31,240 --> 00:52:32,800
It's taken to a really good level.
972
00:52:32,800 --> 00:52:34,360
It's got a lovely crunch.
973
00:52:34,360 --> 00:52:35,440
I'm really impressed.
974
00:52:35,440 --> 00:52:37,080
I'm really, really impressed
by this.
975
00:52:37,080 --> 00:52:40,320
It's creamy and unctuous
and has that perfectly thin
976
00:52:40,320 --> 00:52:41,720
shot of caramel on top.
977
00:52:41,720 --> 00:52:44,560
George must have a Scottish
grandmother somewhere,
978
00:52:44,560 --> 00:52:47,840
because that shortbread is
absolutely perfect. Phenomenal.
979
00:52:47,840 --> 00:52:49,880
Yeah, this is a really good dessert.
980
00:52:53,760 --> 00:52:56,960
It's got the smoky peatiness
of a good whisky,
981
00:52:56,960 --> 00:52:58,680
but it's also got the warmth.
982
00:52:58,680 --> 00:53:00,760
It's one of the best brulees
I've ever tasted.
983
00:53:00,760 --> 00:53:02,360
Really lovely shortbread biscuit.
984
00:53:02,360 --> 00:53:05,840
I think it's a very good dessert
from George.
985
00:53:05,840 --> 00:53:07,680
Absolute shattered.
986
00:53:07,680 --> 00:53:08,840
I'm absolutely shattered.
987
00:53:08,840 --> 00:53:11,080
That was a tough challenge,
a long challenge,
988
00:53:11,080 --> 00:53:12,800
but I think I did my best.
989
00:53:16,160 --> 00:53:17,720
I'm really impressed by these four.
990
00:53:17,720 --> 00:53:19,720
I really am. I'm impressed
by their ambition.
991
00:53:19,720 --> 00:53:22,960
Look, all of them have really
gone for it, I think.
992
00:53:24,680 --> 00:53:26,920
Well, there was one stand-out cook
for the dining room,
993
00:53:26,920 --> 00:53:28,040
and that was Ecrin.
994
00:53:28,040 --> 00:53:30,000
For me, Ecrin's soup was
dish of the day.
995
00:53:30,000 --> 00:53:31,200
I thought it was superb.
996
00:53:31,200 --> 00:53:34,080
For the main course, good flavours.
Textures? I'm not sure.
997
00:53:34,080 --> 00:53:36,680
But the dining room picked her
as their cook of the day.
998
00:53:36,680 --> 00:53:39,680
Ecrin's got herself a place
in the quarterfinal.
999
00:53:39,680 --> 00:53:41,200
I'll tell you who did impress me,
1000
00:53:41,200 --> 00:53:42,400
and that was George.
1001
00:53:42,400 --> 00:53:46,120
That main course of sea bass I
thought was really quite impressive.
1002
00:53:46,120 --> 00:53:50,280
But his creme brulee, I thought,
was an absolute knockout.
1003
00:53:50,280 --> 00:53:54,000
In a room full of good cooks,
he stands out from the crowd.
1004
00:53:54,000 --> 00:53:58,680
This means it's a discussion now
between Louise and Rhys.
1005
00:53:58,680 --> 00:54:00,720
Rhys' dumplings I liked.
1006
00:54:00,720 --> 00:54:02,160
I did. The dining room liked them.
1007
00:54:02,160 --> 00:54:06,000
But we all feel it was a little
too rich, a little too thick,
1008
00:54:06,000 --> 00:54:07,160
to be a broth.
1009
00:54:07,160 --> 00:54:09,640
Dessert - creme brulee
with rhubarb and ginger -
1010
00:54:09,640 --> 00:54:11,720
well, I thought that sounded
fantastic.
1011
00:54:11,720 --> 00:54:13,960
However, the custard started
to curdle.
1012
00:54:13,960 --> 00:54:17,120
He ran out of time. He didn't quite
put the brulee across the top.
1013
00:54:17,120 --> 00:54:18,520
It didn't work out.
1014
00:54:19,800 --> 00:54:22,480
Louise - I thought the cookery
of the coley was great.
1015
00:54:22,480 --> 00:54:24,760
The flavour of the pumpkin,
1016
00:54:24,760 --> 00:54:26,400
that was a little disappointing.
1017
00:54:26,400 --> 00:54:29,080
We all enjoyed the chilli sambal.
1018
00:54:29,080 --> 00:54:31,840
That upside down pineapple cake
with the rum caramel -
1019
00:54:31,840 --> 00:54:33,880
no rum in the caramel,
which was a bit of a shame.
1020
00:54:33,880 --> 00:54:35,200
The sponge I liked.
1021
00:54:35,200 --> 00:54:37,640
The ice cream,
she just got away with it.
1022
00:54:37,640 --> 00:54:41,040
But, wow,
was that one sweet dessert.
1023
00:54:42,760 --> 00:54:46,960
I want a place in the quarterfinals
so much that I would even
1024
00:54:46,960 --> 00:54:50,320
trade in my favourite chocolate
for a whole year.
1025
00:54:50,320 --> 00:54:52,440
That's how much I want it.
1026
00:54:52,440 --> 00:54:54,240
I'm having so much fun
in the kitchen.
1027
00:54:54,240 --> 00:54:56,640
I'd love to stay and just keep going
and keep going further
1028
00:54:56,640 --> 00:55:00,320
in the competition and keep
enjoying myself out there.
1029
00:55:06,240 --> 00:55:09,280
Thank you for all your hard work.
1030
00:55:09,280 --> 00:55:10,840
We have made a decision.
1031
00:55:12,200 --> 00:55:14,440
Our first quarterfinalist is...
1032
00:55:16,720 --> 00:55:18,160
..Ecrin.
1033
00:55:18,160 --> 00:55:20,160
Oh, thank you.
Very, very well done.
1034
00:55:20,160 --> 00:55:22,200
The dining room absolutely
loved you.
1035
00:55:22,200 --> 00:55:24,040
I can't believe it.
1036
00:55:24,040 --> 00:55:26,440
Thank you.
1037
00:55:26,440 --> 00:55:28,800
Our second quarterfinalist is...
1038
00:55:32,360 --> 00:55:33,520
..George.
1039
00:55:36,920 --> 00:55:38,680
Whoa.
1040
00:55:38,680 --> 00:55:40,400
Very, very well done.
1041
00:55:44,920 --> 00:55:48,040
Our third and final
quarterfinalist is...
1042
00:56:00,400 --> 00:56:01,720
..Louise.
1043
00:56:01,720 --> 00:56:03,640
Congratulations.
1044
00:56:03,640 --> 00:56:06,000
Rhys, very, very close decision.
1045
00:56:06,000 --> 00:56:07,360
It was good to have met you.
1046
00:56:07,360 --> 00:56:08,800
You too, and all of you. Well done.
1047
00:56:08,800 --> 00:56:11,800
You've had a great competition.
Cheers, my friend. Cheers.
1048
00:56:19,960 --> 00:56:22,120
I'm a little disappointed
to be going home.
1049
00:56:22,120 --> 00:56:24,760
Obviously I would prefer to
still be in the competition,
1050
00:56:24,760 --> 00:56:27,200
but I feel OK. I had a lot of fun.
1051
00:56:27,200 --> 00:56:28,720
And, yeah, time to go.
1052
00:56:32,000 --> 00:56:33,760
Congratulations, you three.
1053
00:56:33,760 --> 00:56:36,160
You are MasterChef quarterfinalists.
1054
00:56:38,720 --> 00:56:40,520
I thought I was going home!
1055
00:56:40,520 --> 00:56:42,160
Just being honest.
1056
00:56:42,160 --> 00:56:44,760
But I'm proud that I've done it,
you know, because it takes
1057
00:56:44,760 --> 00:56:47,120
a lot to put yourself forward,
so, yeah.
1058
00:56:48,560 --> 00:56:49,960
Not much makes me speechless,
1059
00:56:49,960 --> 00:56:52,920
but to be a MasterChef
quarterfinalist is...
1060
00:56:52,920 --> 00:56:54,560
I'm absolutely over the moon.
1061
00:56:54,560 --> 00:56:56,480
It's... It's amazing.
1062
00:56:56,480 --> 00:56:58,400
Really... Oh, close to tears!
1063
00:57:00,360 --> 00:57:03,680
I'm feeling great.
I just cannot believe it.
1064
00:57:03,680 --> 00:57:06,560
Being the first name to be called
out, I was not expecting it, but
1065
00:57:06,560 --> 00:57:10,440
I know I can do more, so I cannot
wait to show that in the next round.
1066
00:57:18,240 --> 00:57:19,720
Next time -
1067
00:57:19,720 --> 00:57:23,280
six new hopefuls compete
for the right to wear
1068
00:57:23,280 --> 00:57:25,240
a coveted MasterChef apron.
1069
00:57:26,840 --> 00:57:30,680
Could've been better, for sure,
but could've been worse as well.
1070
00:57:30,680 --> 00:57:31,880
I think I did it.
1071
00:57:31,880 --> 00:57:33,000
That is hot!
1072
00:57:33,000 --> 00:57:37,240
..before battling for a place
in the quarterfinal.
1073
00:57:37,240 --> 00:57:38,640
10 out of 10.
1074
00:57:38,640 --> 00:57:40,120
11 out of 10.