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Knockout Week continues on
MasterChef.
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00:00:06,390 --> 00:00:09,150
After five weeks of intense
competition...
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Sorry. Whoa!
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..58 home cooks have been whittled
down to the best 16.
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I feel like my body is here,
but my brain is elsewhere.
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It just feels like a dream
at the minute.
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If you want to be the best, you
have to compete against the best.
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I want to go all the way.
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I just don't think there's
any room for errors now.
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So everything needs to be
done and nailed.
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It's really daunting because
people are going home
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and I just really don't
want to be one of them.
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Last time, the first group of eight
returned,
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and Lee, Aaron and Vera
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were knocked out of the competition.
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Tonight, it's the turn of the second
group, who will also cook off
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for their chance to work
in their first professional kitchen.
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We need to push now and be
focused, OK?
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This is about cooking
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like you want to win
the competition.
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It's time to sizzle.
It's time to fry.
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And it's time for it to boil over.
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Welcome back, all of you.
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And congratulations for making it
through to the last 16,
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making it through to Knockout Week.
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Eight of you in here right now.
At the end of today,
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we will have just five.
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Three of you will be leaving
the competition.
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This is a good old-fashioned
MasterChef invention test.
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We have opened up a larder,
and we have packed it full
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of incredible ingredients.
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Meat, fish, poultry, fruit,
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vegetables, tofu, jackfruit.
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Anything you want to make
something truly delicious.
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Your dish could be sweet
or it could be savoury.
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All we ask is that it's delicious.
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90 minutes to be
at your absolute best.
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Off you go.
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I just have too many things
going on in my head right now.
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We've got to be on our A-game today.
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I mean, it's definitely
going to come from the heart with me
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today with this one.
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A bit overwhelmed. There's a lot of
choice.
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So I'm just going to see...see how
it goes.
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Olivia, a bartender from Birmingham,
is cool as a cucumber.
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Oh!
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It's fine.
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Olivia is very young,
and she hasn't yet cemented a style,
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but her cooking influences come
from all over the world.
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Being one of the youngest,
it's a bit intimidating,
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but I know I'm good.
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{\an8}I just hope I can, you know,
be amongst them.
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How did you feel when you found out
it was an invention test?
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My trousers were soiled.
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You could say that.
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Olivia's dish today was born
out of an aubergine.
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Baba ghanoush - flavour of the
Middle East.
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Absolutely wonderful.
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I feel like as long as I've got
aubergine, life is OK.
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Then with that, a piece of lamb
neck, which she's going to roast.
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But it should be pink or it
should be well done.
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What do you want
from this competition now?
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I just want to make myself proud,
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do things that I've never done
before, and hopefully cook
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a lamb neck successfully.
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She's also got some stewed plums.
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And also got
crispy chickpeas.
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Now, chickpeas, plums,
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with some lamb. I'm a little bit
concerned here.
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I saw the plums and I thought,
"Why not chuck them on?"
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I'm hoping it'll be all right.
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Brin, our vet from Bristol.
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He loves big, banging flavours,
but he has a tendency to try
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and just be a bit overambitious.
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Brin, you look remarkably relaxed.
Are you?
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No, definitely not
remarkably relaxed.
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But I think I've got a plan.
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Brin is doing mackerel pan-fried,
mussels, but he's going to do
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a mussel sauce, and then
he's going to do a tempura mussel
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on the side of that.
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We've also got a beetroot puree,
a celeriac puree.
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We have a charred piece of chicory
and a charred leek.
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Crispy cavolo nero.
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There's a lot going on that plate.
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The jury's out here.
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Celeriac puree with a cream sauce.
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Cream and mackerel.
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I hope this works.
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You've cooked mackerel
in here before.
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Yeah, it didn't go too well,
so I wanted to show
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that I can cook with it.
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{\an8}I think the standards are so high
this year that if I don't try
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{\an8}and be really ambitious,
I don't think I'm going to give
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myself a chance of getting through.
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20 minutes gone, everybody.
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20 minutes gone.
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Chris, our comeback contestant,
is a fire-breathing circus performer
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from Oxfordshire,
and he is truly creative.
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He takes basic ideas
and reshapes them.
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{\an8}I'm at a point in my career
where I can't fire-breathe forever.
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So if I could fuse the two of food
and performance all into one kind
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of career, that would be amazing.
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Chris, an invention test.
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I mean, that's basically
how you cook, isn't it?
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Yes, I think most of my
dishes are an invention.
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It definitely comes from somewhere
within.
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So it's a little bit of creativity
going into it.
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Chris - he's doing lamb neck,
which he's marinating in mustard.
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That pan-fried mustard,
I hope does not burn.
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If the mustard burns,
it will go bitter.
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Have you cooked a lamb neck before?
No.
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Ah. But I've watched a lot of videos
on it.
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CHRIS LAUGHS
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Therefore, I'm qualified, right?
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He's serving that with a chimichurri
sauce, vinegar and olive oil,
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loads of different herbs,
chopping them all together.
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We're going to get crispy potato.
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And then he's going to add to that
a cauliflower puree.
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It's almost classic, but I don't
know if it's got the real sort
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of fireworks that we're used to
with Chris.
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Haddy, from Gambia, loves the
flavours she grew up with,
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but she is versatile.
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Are we going to see more flavours of
The Gambia, or are we going to see
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things like a mango pie or moussaka?
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Seeing the judges like my food,
it just
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{\an8}boost out my confidence so much.
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{\an8}I mean, MasterChef is really helping
me grow more into, like, a much
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stronger and confident woman.
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There are lots of stressed
cooks in here,
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and you look completely relaxed.
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You're smiling.
Just faking it.
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Well, I've been practising
a lot, and obviously I come
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here to make Gambian dishes, but
today I'm just going to switch it
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and show off that
I can do more things,
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not only Gambian dishes.
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We have got ourselves a piece
of salmon, which she's poached in
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white wine.
Poaching it in white wine,
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it could make it go
a little bit tough.
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Crispy salmon skin, a mushroom
puree going underneath it,
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and a fondant potato.
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Now, this could be
a really lovely dish.
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So I'm happy. But I'm also
a bit nervous now thinking,
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"Have I played it too safe
and not done much?"
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Cliodhna, our comeback contestant,
personal trainer from Lancashire.
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Cracking dish after cracking dish.
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Full of technical ability and always
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with a little flavour of Lancashire.
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{\an8}I've done what I've come back to
do. I've redeemed myself.
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{\an8}I've shown that I've done
better than before.
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So why not take it as far as I
possibly can and maybe even take
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it to the end? We'll just...we'll
just have to wait and see.
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At home, do you cook for Mum
and your boyfriend?
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Since coming back on the
competition, it's been nonstop.
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Everyone's been eating my food.
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Sisters have been up and been
ramming it down their necks as well.
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My mum is my absolute biggest
cheerleader, though,
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so she's been loving it.
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Cliodhna is cooking for us lamb
neck, which is the main component
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part of a Lancashire hotpot.
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Hopefully I can cook the meat
perfectly for you.
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She's serving that with some baked
goat's cheese and a potato fondant.
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That's a nice little combination.
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We have the pesto and a honey
and balsamic reduction.
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Both really, really strong flavours.
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That worries me.
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George. Dr George. Recently married.
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I've never seen him flustered.
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He's given us Italian dishes,
Asian dishes and desserts.
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I think he's a pretty decent
all-rounder.
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The invention test - does that hold
fear for you?
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My wife has been testing me
with invention tests over the last
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few weeks and I made some
lovely food.
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Her words, not mine.
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We've only been married for a month,
so we're really testing
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the marriage out straight away.
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George is really going for it.
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And he's got lots of technique
on show.
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He's got a poached chicken breast.
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I hope it's cooked all the way
through.
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Crispy skin, pommes Anna,
slices of potatoes.
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Crispy on the outside,
soft on the inside.
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All served together with a side
of butter sauce.
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I hope the whole thing's
not too greasy.
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{\an8}I do like competition. Very
competitive, whatever it comes to,
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{\an8}board games, cooking,
you name it, I am.
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So I've got my game face on today.
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Dinta is one of two doctors
in this group of eight.
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She is a vegetarian who understands
the flavours of India, and she also
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likes the techniques of Italy.
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She is a fusion cook.
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I'm very much a planner.
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{\an8}And when I got the brief that this
was going to be an invention
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{\an8}challenge, I literally froze
and thought, "Ah!"
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It's like my worst nightmare.
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It's the unknown.
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Is this hard, juggling this
and homework with being a doctor?
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It's really weird. I go in and I do
my clinics
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and then in between my break,
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so at lunch time, like, looking
up recipes, like, "Right, back to
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"clinic again. Right,
back to recipe again."
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SHE LAUGHS
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Dinta's making for us dessert.
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You've got a rich chocolate tart
filling with a dry short
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pastry sweet outside.
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Now, that's going to make your mouth
dry and be very, very rich.
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Serving the whole thing with
a berry coulis. Caramel is there
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as a garnish, nice and sweet
and sugary, showing some skill.
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For me right now, this is crying out
for a good amount of cream.
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Seems like it needs moisture.
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Hope, a project director
from Milton Keynes.
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And she's shown herself to be really
creative.
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She goes the extra mile. So much
so, she makes her own plates.
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And she even made her own lunchbox
for that last round.
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00:12:06,230 --> 00:12:09,870
My game plan today in the invention
test is to go in
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{\an8}with something in mind that I can
adapt to whatever's given to me,
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and I hope that will be the key to
my success.
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Doing choux craquelin...
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The first batch hasn't gone
particularly correct.
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So I'm hoping the next batch
will be fine.
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..with a pineapple coulis
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and ice cream, and an oil as well.
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What flavour ice cream?
It's lime ice cream.
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The craquelin - that's like pastry
with a kind of tiger skin
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across the top. That's right.
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Knowing that we had an invention
challenge, I knew that I needed
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to have vessels that could carry
any flavour.
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And choux craquelin does that.
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This sounds great. Fingers crossed.
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Thank you, Gregg.
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Hope's ambitions are set
around a choux pastry with a crust
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across the top.
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And as it bakes, it almost opens
up like a tiger bread roll.
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00:13:01,110 --> 00:13:04,590
But the choux pastry first
has to rise.
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My choux - second choux -
hasn't gone to plan.
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They're still really flat.
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Um...
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But right now, Hope's made
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two batches of choux pastry,
and both of them haven't risen.
239
00:13:15,110 --> 00:13:18,550
They'll know that it's not right,
but hopefully I can serve something.
240
00:13:22,070 --> 00:13:24,830
Three minutes. Three minutes, guys!
241
00:13:24,870 --> 00:13:27,870
Come on. This is a big cook-off.
Three minutes.
242
00:13:27,910 --> 00:13:30,390
I need to hope and pray that it's
cooked.
243
00:13:32,710 --> 00:13:33,790
Thank God!
244
00:13:33,830 --> 00:13:35,310
SHE LAUGHS
245
00:13:38,910 --> 00:13:42,910
I don't necessarily feel fully happy
about it, but I think it's there.
246
00:13:46,190 --> 00:13:48,510
He made me nervous then by going,
"Oh!"
247
00:13:51,070 --> 00:13:52,990
30 seconds. Come on!
248
00:13:53,030 --> 00:13:54,990
What are you doing?! Come on.
Come on.
249
00:14:01,350 --> 00:14:02,750
That's it! Stop.
250
00:14:02,790 --> 00:14:03,950
Time's up.
251
00:14:05,710 --> 00:14:09,190
I do this all the time and it never
turns out like this.
252
00:14:15,790 --> 00:14:18,310
Brin, if you wouldn't mind, please.
253
00:14:21,030 --> 00:14:25,670
Veterinary surgeon Brin has made
grilled mackerel on a celeriac
254
00:14:25,710 --> 00:14:29,590
puree, served with tempura mussels,
255
00:14:29,630 --> 00:14:34,470
beetroot puree,
burnt-leek-emulsion-stuffed shallot,
256
00:14:34,510 --> 00:14:38,870
pickled beetroot,
orange cured mackerel and a mussel
257
00:14:38,910 --> 00:14:41,870
and white wine sauce split
with chive oil.
258
00:14:49,310 --> 00:14:50,670
It's an unusual dish.
259
00:14:50,710 --> 00:14:53,230
It's definitely an invention test,
but it all somehow
260
00:14:53,270 --> 00:14:54,910
or another works together.
261
00:14:54,950 --> 00:14:57,230
I like your mackerel-beetroot
combination.
262
00:14:57,270 --> 00:14:58,550
Your mackerel's cooked beautifully.
263
00:14:58,590 --> 00:15:00,550
I even like the earthiness
of the celeriac.
264
00:15:00,590 --> 00:15:03,350
It's lovely and smooth.
I think that's really, really good.
265
00:15:03,390 --> 00:15:05,950
That shallot with those deep-fried
mussels,
266
00:15:05,990 --> 00:15:09,550
I'd eat a bucket full of them.
I like it, Brin.
267
00:15:09,590 --> 00:15:12,150
I'm impressed by
your amount of work. And that sauce,
268
00:15:12,190 --> 00:15:15,710
it's creamy and it's rich and
there's a slight sweetness to it.
269
00:15:15,750 --> 00:15:17,270
Puree's really well made.
270
00:15:17,310 --> 00:15:21,470
Thank you. Now, I'm not a huge fan
of fruit and fish at all,
271
00:15:21,510 --> 00:15:23,190
but you've turned me.
272
00:15:26,750 --> 00:15:29,350
I think it would have been hard
for me to do any more than I did
273
00:15:29,390 --> 00:15:32,670
today, and I'm really proud
of myself for that.
274
00:15:34,990 --> 00:15:39,110
Bartender Olivia's dish is
pan-seared lamb neck
275
00:15:39,150 --> 00:15:41,030
served with baba ghanoush,
276
00:15:41,070 --> 00:15:44,390
roasted plums, crispy chickpeas,
277
00:15:44,430 --> 00:15:47,230
pomegranate seeds, toasted nuts
278
00:15:47,270 --> 00:15:49,150
and a parsley and mint oil.
279
00:15:54,990 --> 00:15:56,310
Nice lamb cookery. Well done.
280
00:15:56,350 --> 00:15:58,150
It's pink and it's juicy.
281
00:15:58,190 --> 00:15:59,230
Very, very good.
282
00:15:59,270 --> 00:16:01,590
The most controversial part,
which is the plum and the lamb,
283
00:16:01,630 --> 00:16:05,230
I actually really like. Plum has
got a slight sourness to it,
284
00:16:05,270 --> 00:16:06,990
a little bit of sweetness to it.
285
00:16:07,030 --> 00:16:09,230
I'm not a fan of the fried
chickpeas.
286
00:16:09,270 --> 00:16:12,550
Slightly oily, crunch...is not for
me.
287
00:16:13,750 --> 00:16:16,830
Baba ghanoush, for me, needs
to be more aubergine than tahini.
288
00:16:16,870 --> 00:16:19,590
And we don't get that flavour
of the aubergine.
289
00:16:19,630 --> 00:16:21,790
But the surprise, of course,
is the lamb and the plums.
290
00:16:21,830 --> 00:16:23,350
They do work together.
291
00:16:25,990 --> 00:16:28,830
I have mixed feelings
at the minute.
292
00:16:28,870 --> 00:16:33,390
There was some positive feedback and
some negative.
293
00:16:33,430 --> 00:16:35,230
But what can you do now?
294
00:16:35,270 --> 00:16:37,950
It's done. I can't...can't turn back
time.
295
00:16:39,910 --> 00:16:43,230
Full-time mum Haddy has served
poached salmon
296
00:16:43,270 --> 00:16:45,590
on a mushroom cream puree,
297
00:16:45,630 --> 00:16:50,430
topped with samphire and crispy
salmon skin with fondant potatoes
298
00:16:50,470 --> 00:16:52,950
and a mushroom veloute sauce.
299
00:16:59,670 --> 00:17:04,110
The fish itself is overcooked,
and it's a little bit dry.
300
00:17:04,150 --> 00:17:08,390
The mushroom puree, with a piece
of salmon, I'm finding a bit unusual
301
00:17:08,430 --> 00:17:12,910
because the mushroom is so dense
and so woody. But the potato
302
00:17:12,950 --> 00:17:15,270
is good, and the veloute
is nicely made.
303
00:17:15,310 --> 00:17:18,190
Thank you. That crispy skin is
fantastic.
304
00:17:18,230 --> 00:17:21,110
Your puree is smooth and creamy.
305
00:17:21,150 --> 00:17:23,110
My issue is the fish.
306
00:17:23,150 --> 00:17:24,790
It is overcooked.
307
00:17:24,830 --> 00:17:28,670
I would prefer mine to be cooked
more gently than that.
308
00:17:28,710 --> 00:17:29,670
OK.
309
00:17:31,070 --> 00:17:33,550
I thought it went to plan.
310
00:17:33,590 --> 00:17:38,390
It's a bit concerning for me that my
star of the dish is overcooked.
311
00:17:40,190 --> 00:17:44,950
Circus performer Chris has cooked
lamb neck, topped with chimichurri
312
00:17:44,990 --> 00:17:50,310
herb sauce and carrots, charred
shallots, crispy potatoes
313
00:17:50,350 --> 00:17:52,230
and a cauliflower puree.
314
00:17:59,070 --> 00:18:00,590
Lamb cooked really, really well.
315
00:18:00,630 --> 00:18:03,070
Crispy fat across the top
of that lamb neck.
316
00:18:03,110 --> 00:18:05,990
The herb sauce across the top giving
vibrancy.
317
00:18:06,030 --> 00:18:07,910
Carrots soft as well.
318
00:18:07,950 --> 00:18:09,670
The cauliflower puree.
319
00:18:09,710 --> 00:18:11,510
You've really creamed it down,
but it doesn't have any
320
00:18:11,550 --> 00:18:13,270
seasoning in it.
321
00:18:13,310 --> 00:18:15,710
But your cooking's sound.
322
00:18:15,750 --> 00:18:17,910
Those shallots, really sweet
with fennel seeds,
323
00:18:17,950 --> 00:18:19,750
are absolutely delicious.
324
00:18:19,790 --> 00:18:21,870
The cookery of your potatoes
and your puree is perfect.
325
00:18:21,910 --> 00:18:23,430
Just use a sprinkle of salt.
326
00:18:25,710 --> 00:18:28,990
I'm just not a hugely
salty person.
327
00:18:29,030 --> 00:18:32,990
I don't like the taste of salt
too much, so I resist putting
328
00:18:33,030 --> 00:18:35,030
it in at home.
329
00:18:35,070 --> 00:18:38,950
Personal trainer Cliodhna's dish
is roasted lamb neck
330
00:18:38,990 --> 00:18:42,990
with goat's cheese,
mint and Parmesan pesto,
331
00:18:43,030 --> 00:18:45,230
fondant potato,
332
00:18:45,270 --> 00:18:48,830
caramelised shallots and a balsamic
and honey reduction.
333
00:18:55,670 --> 00:18:58,910
The lamb is cooked nicely, brown
and pink,
334
00:18:58,950 --> 00:19:01,710
and you've seasoned it
very, very well.
335
00:19:01,750 --> 00:19:05,590
You've got very, very salty cheese,
and quite a strong, again,
336
00:19:05,630 --> 00:19:08,670
seasoned herb there.
337
00:19:08,710 --> 00:19:11,430
That sweetness of balsamic and
honey is perfect
338
00:19:11,470 --> 00:19:13,830
against the saltiness of the cheese
and the herbs.
339
00:19:13,870 --> 00:19:15,710
I really, really like it.
340
00:19:15,750 --> 00:19:19,590
Goat's cheese, mint, lamb,
balsamic and honey,
341
00:19:19,630 --> 00:19:21,230
I think, was a really big gamble.
342
00:19:21,270 --> 00:19:23,630
I think you've played your cards
really well.
343
00:19:23,670 --> 00:19:26,190
Oh, thank God. I think it's very,
very good indeed.
344
00:19:26,230 --> 00:19:28,110
Invention test - good dish.
345
00:19:31,270 --> 00:19:34,590
I'm feeling good. I had some good
feedback.
346
00:19:34,630 --> 00:19:37,230
I'm really proud of how I've done
and how it's turned out.
347
00:19:39,030 --> 00:19:43,350
Dr George has served poached chicken
topped with crispy chicken
348
00:19:43,390 --> 00:19:46,310
skin, pommes Anna,
349
00:19:46,350 --> 00:19:51,150
braised carrot, carrot
puree and a cider sauce.
350
00:19:51,190 --> 00:19:53,270
Is the carrot puree supposed
to be found
351
00:19:53,310 --> 00:19:56,350
under a microscope?
Is this it under there?
352
00:20:03,870 --> 00:20:07,670
Chicken's cooked nicely,
but I would like to see that chicken
353
00:20:07,710 --> 00:20:10,070
breast cut down. It's bulky.
354
00:20:10,110 --> 00:20:11,990
Yeah. Love the pommes Anna.
355
00:20:12,030 --> 00:20:13,950
Crispy on the top, not greasy.
356
00:20:13,990 --> 00:20:15,230
Lots of seasoning.
357
00:20:15,270 --> 00:20:17,670
The sauce - I love the sweet
sharpness of it.
358
00:20:17,710 --> 00:20:20,470
But I'd like it
a little bit thicker.
359
00:20:20,510 --> 00:20:23,830
You've done a lot of work here.
You took a whole chicken, you boned
360
00:20:23,870 --> 00:20:27,270
out the chicken, you used the skin,
you're showing off a bit of style.
361
00:20:27,310 --> 00:20:29,110
I think it's delicious.
362
00:20:31,150 --> 00:20:35,630
I think there were a lot of positive
comments, but you've got to put
363
00:20:35,670 --> 00:20:38,510
a really good plate of food
up there to get through.
364
00:20:38,550 --> 00:20:39,550
So...
365
00:20:41,070 --> 00:20:43,710
..I don't know. I'm not sure if I've
done enough.
366
00:20:44,990 --> 00:20:49,710
GP Dinta has made a chocolate and
cinnamon ganache tart
367
00:20:49,750 --> 00:20:51,910
topped with a sugar spiral,
368
00:20:51,950 --> 00:20:54,150
served with a mixed berry compote.
369
00:20:59,830 --> 00:21:02,190
That pastry is really good.
Ganache is really good.
370
00:21:02,230 --> 00:21:03,710
Your sugar work is light.
371
00:21:03,750 --> 00:21:05,190
I mean, it's a perfect colour.
372
00:21:05,230 --> 00:21:08,230
Looks great, tastes great.
Showing really good touch.
373
00:21:08,270 --> 00:21:11,190
Your berry coulis mixture,
for me, doesn't quite work
374
00:21:11,230 --> 00:21:15,270
with your chocolate tart. That needs
cream, because you've got no respite
375
00:21:15,310 --> 00:21:16,590
from the richness of the dish.
376
00:21:16,630 --> 00:21:18,990
But I'm really impressed
by the work.
377
00:21:21,190 --> 00:21:23,670
I think I'm disheartened
because I should have served
378
00:21:23,710 --> 00:21:25,590
the cream and I didn't it.
379
00:21:25,630 --> 00:21:28,270
So here we are.
380
00:21:28,310 --> 00:21:32,430
Digital project director Hope
has attempted a choux craquelin
381
00:21:32,470 --> 00:21:36,830
filled with pineapple and cream,
with a pineapple coulis,
382
00:21:36,870 --> 00:21:39,270
thyme oil and crumb,
383
00:21:39,310 --> 00:21:41,310
and a lime zest ice cream.
384
00:21:48,630 --> 00:21:52,310
You know that your choux pastry
hasn't worked.
385
00:21:52,350 --> 00:21:55,270
The inside of that bun is still a
little bit dense and a bit
386
00:21:55,310 --> 00:21:56,630
sort of doughy in the middle.
387
00:21:56,670 --> 00:21:58,510
The craquelin across the top,
388
00:21:58,550 --> 00:22:01,270
it adds a sort of sugary top,
but it also adds weight
389
00:22:01,310 --> 00:22:02,510
to your choux pastry.
390
00:22:02,550 --> 00:22:05,550
So if your choux pastry is not
going to rise very much,
391
00:22:05,590 --> 00:22:08,030
it holds it down even more.
392
00:22:08,070 --> 00:22:09,350
Your lime ice cream,
393
00:22:09,390 --> 00:22:12,990
I love the flavour of it,
but it's grainy.
394
00:22:13,030 --> 00:22:15,670
I really like the pineapple,
the thyme.
395
00:22:15,710 --> 00:22:18,430
I really like the introduction
of thyme into the crumb
396
00:22:18,470 --> 00:22:20,510
and into the pineapple.
397
00:22:20,550 --> 00:22:23,310
Choux bun... It isn't exactly what
you wanted, unfortunately.
398
00:22:26,870 --> 00:22:31,070
I've done choux so many times before
399
00:22:31,110 --> 00:22:34,630
and it's never been that flat.
400
00:22:34,670 --> 00:22:40,270
So I'm really gutted that
my cooking wasn't up to par.
401
00:22:44,910 --> 00:22:49,110
On the whole, I thought the standard
was amazing, and there are a couple
402
00:22:49,150 --> 00:22:51,950
of star cooks in the room, I feel.
403
00:22:51,990 --> 00:22:56,790
And the first person, for me,
who absolutely nailed it was Brin.
404
00:22:56,830 --> 00:22:58,710
Huge amount of technique on display.
405
00:22:58,750 --> 00:23:00,150
I liked his fish cookery.
406
00:23:00,190 --> 00:23:02,430
Really liked his sauce.
407
00:23:02,470 --> 00:23:04,550
I thought Brin was exceptional.
408
00:23:04,590 --> 00:23:06,630
Cliodhna's lamb, I thought, was
brilliant.
409
00:23:06,670 --> 00:23:08,190
She cooked it really, really well.
410
00:23:08,230 --> 00:23:10,070
She made a great fondant potato.
411
00:23:10,110 --> 00:23:11,550
It was a really good dish.
412
00:23:11,590 --> 00:23:14,110
It was good. John, I loved eating
it.
413
00:23:14,150 --> 00:23:16,710
Brin and Cliodhna are through
to the next round.
414
00:23:16,750 --> 00:23:20,070
We've now got the other
six to talk about.
415
00:23:20,110 --> 00:23:23,110
George had a really simple-looking
dish, but I like that.
416
00:23:23,150 --> 00:23:25,470
But that chicken should
have been trimmed down.
417
00:23:25,510 --> 00:23:27,870
He demonstrated skill.
Took the chicken apart,
418
00:23:27,910 --> 00:23:29,750
he made the skin crispy.
419
00:23:29,790 --> 00:23:32,270
He did the carrots in two
different ways.
420
00:23:32,310 --> 00:23:35,390
However, there should be more of
that puree.
421
00:23:35,430 --> 00:23:37,510
Olivia cooked that lamb
really nicely.
422
00:23:37,550 --> 00:23:41,230
And the plum, I thought, was a
really nice addition. But the crispy
423
00:23:41,270 --> 00:23:44,510
chickpeas on the side, a little bit
bitter, and that baba ghanoush
424
00:23:44,550 --> 00:23:46,590
didn't taste of aubergine.
425
00:23:46,630 --> 00:23:48,510
Chris' dish, I think,
for an invention test
426
00:23:48,550 --> 00:23:49,750
was really, really clever.
427
00:23:49,790 --> 00:23:52,270
Piece of lamb, herby sauce
across the top.
428
00:23:52,310 --> 00:23:56,030
Really good. If he had a fault at
all, that was a lack of seasoning
429
00:23:56,070 --> 00:23:58,870
on the puree and the potatoes.
430
00:23:58,910 --> 00:24:02,390
Haddy made a lovely puree,
those potatoes, they were so soft
431
00:24:02,430 --> 00:24:03,670
they were like butter.
432
00:24:03,710 --> 00:24:06,550
But the fish itself was overcooked.
433
00:24:06,590 --> 00:24:08,510
Hope, I think, was really,
really ambitious.
434
00:24:08,550 --> 00:24:12,190
But the big problem was that
that choux pastry bun didn't work,
435
00:24:12,230 --> 00:24:14,270
and her ice cream was grainy.
436
00:24:15,350 --> 00:24:18,710
Dinta made for us a perfect
tart case and inside a ganache,
437
00:24:18,750 --> 00:24:20,950
which was really rich,
but there was no relief
438
00:24:20,990 --> 00:24:22,310
from that chocolate at all.
439
00:24:22,350 --> 00:24:23,990
Really loved the sugar work.
440
00:24:24,030 --> 00:24:26,630
I just thought it was clever,
clever work.
441
00:24:27,830 --> 00:24:29,950
Putting a lot of heart,
a lot of emotion, and a lot
442
00:24:29,990 --> 00:24:32,270
of time into it.
443
00:24:32,310 --> 00:24:35,230
Going home now will really
break my heart.
444
00:24:36,510 --> 00:24:38,030
There are some great cooks in there.
445
00:24:38,070 --> 00:24:40,150
I think it'll be a close call today.
446
00:24:41,670 --> 00:24:45,590
I am in really risky territory
right now.
447
00:24:45,630 --> 00:24:48,670
I hope the outcome is what I want
it to be.
448
00:25:01,710 --> 00:25:05,790
Well done. You know, there is
not a bad cook in this room.
449
00:25:07,030 --> 00:25:08,430
That was brilliant.
450
00:25:08,470 --> 00:25:11,070
And this was a really tough
job to judge.
451
00:25:14,270 --> 00:25:17,270
As we said at the start of this,
we only have five places
452
00:25:17,310 --> 00:25:18,950
in the next round.
453
00:25:18,990 --> 00:25:22,670
That does mean that three of you
will be leaving us.
454
00:25:24,710 --> 00:25:26,870
The first person leaving us is...
455
00:25:32,550 --> 00:25:33,950
..Hope.
456
00:25:37,630 --> 00:25:40,190
Thank you so much for the
opportunity. Thanks for everything.
457
00:25:40,230 --> 00:25:41,590
BRIN:I'll see you out there.
Well done.
458
00:25:45,190 --> 00:25:47,230
The second person leaving us...
459
00:25:51,630 --> 00:25:53,030
..is Olivia.
460
00:25:54,990 --> 00:25:57,310
Olivia, thanks so much.
Sad to see you go.
461
00:25:57,350 --> 00:25:58,590
Thank you. Thanks so much.
462
00:26:01,790 --> 00:26:03,870
The last person leaving us is...
463
00:26:09,110 --> 00:26:10,470
..is Haddy.
464
00:26:13,150 --> 00:26:15,510
Haddy, thanks so much.
Thank you, Haddy. Thank you.
465
00:26:15,550 --> 00:26:16,830
Thank you.
466
00:26:20,670 --> 00:26:24,750
I didn't want the journey to end
so soon, but I came here
467
00:26:24,790 --> 00:26:27,230
to showcase my Gambian cooking.
468
00:26:27,270 --> 00:26:30,750
And I believe I've done that,
because the only dishes
469
00:26:30,790 --> 00:26:33,550
that let me down
are the non-Gambian dishes.
470
00:26:36,390 --> 00:26:38,390
OLIVIA:I'm a bit sad to be
going home, to be honest.
471
00:26:38,430 --> 00:26:41,030
I don't know if you can tell.
472
00:26:41,070 --> 00:26:42,990
But I've made it this far
473
00:26:43,030 --> 00:26:44,710
and I need to be grateful
about that.
474
00:26:47,230 --> 00:26:49,550
HOPE:It's so upsetting go home.
475
00:26:49,590 --> 00:26:51,910
It's been a great experience.
476
00:26:51,950 --> 00:26:55,790
I've really enjoyed my time here
and I just could have wished
477
00:26:55,830 --> 00:26:57,790
it would have lasted longer.
478
00:27:02,990 --> 00:27:04,150
Well done, you five.
479
00:27:04,190 --> 00:27:06,910
You can afford yourselves
a small celebration.
480
00:27:06,950 --> 00:27:10,030
You are now going to need
every single ounce
481
00:27:10,070 --> 00:27:12,950
of energy and concentration.
482
00:27:12,990 --> 00:27:15,630
You are going in your first
professional kitchen.
483
00:27:15,670 --> 00:27:18,310
You are going to be doing
a lunchtime service.
484
00:27:18,350 --> 00:27:20,190
We'll see you there.
485
00:27:20,230 --> 00:27:21,350
Oh, my God!
486
00:27:21,390 --> 00:27:22,910
LAUGHTER
487
00:27:22,950 --> 00:27:25,750
This is the pinnacle point for me,
tomorrow. I cannot wait.
488
00:27:25,790 --> 00:27:27,190
Well done!
489
00:27:37,270 --> 00:27:37,310
It's early morning, and the five
remaining contestants
490
00:27:37,350 --> 00:27:41,750
It's early morning, and the five
remaining contestants
491
00:27:41,790 --> 00:27:45,470
are about to face the intense
pressure of their first professional
492
00:27:45,510 --> 00:27:48,030
restaurant service...
493
00:27:48,070 --> 00:27:52,870
..at JOIA, located
on the 14th floor of art'otel,
494
00:27:52,910 --> 00:27:56,750
overlooking London's iconic
Battersea Power Station.
495
00:27:56,790 --> 00:28:01,950
Going into a kitchen is something
that I never thought I'd ever do
496
00:28:01,990 --> 00:28:05,230
in my life. It's almost too good to
be true.
497
00:28:07,150 --> 00:28:10,390
BRIN:It kind of symbolises what I
want to do for the rest of my life.
498
00:28:10,430 --> 00:28:13,430
I want to be cooking professionally.
499
00:28:13,470 --> 00:28:15,110
GEORGE:It's a privilege. It's an
honour.
500
00:28:15,150 --> 00:28:18,390
And I really hope that I can do my
best and prove that I deserve
501
00:28:18,430 --> 00:28:20,390
to be there.
502
00:28:20,430 --> 00:28:23,710
In charge is head chef Jose Jara.
503
00:28:23,750 --> 00:28:27,430
Growing up in Spain, his passion
for cooking was ignited at
504
00:28:27,470 --> 00:28:29,190
an early age.
505
00:28:29,230 --> 00:28:33,630
When I was a child, my uncle, he
used to have a restaurant and I used
506
00:28:33,670 --> 00:28:36,030
to help him.
507
00:28:36,070 --> 00:28:41,190
Was there where I got
the interest about the hospitality.
508
00:28:41,230 --> 00:28:46,590
In 2023, a collaboration with two
Michelin-starred Portuguese chef
509
00:28:46,630 --> 00:28:51,710
Henrique Sa Pessoa and his shared
passion for Iberian food
510
00:28:51,750 --> 00:28:56,310
resulted in the opening of JOIA,
where the menu focuses on modern
511
00:28:56,350 --> 00:29:00,710
interpretations of classic
Spanish and Portuguese dishes.
512
00:29:00,750 --> 00:29:02,830
Iberian food is my roots.
It's my food.
513
00:29:02,870 --> 00:29:04,270
It's the food that I cook at home.
514
00:29:04,310 --> 00:29:08,390
It's the food that I really...
I really love and I really feel.
515
00:29:11,110 --> 00:29:13,110
It's going to be a big challenge
for them.
516
00:29:13,150 --> 00:29:16,830
It's not easy to come to a kitchen
for the first time.
517
00:29:16,870 --> 00:29:19,110
It's very important for us
to keep the standard.
518
00:29:23,070 --> 00:29:24,830
Hello, guys.
519
00:29:24,870 --> 00:29:28,590
You will be cooking today
some of our signature dishes.
520
00:29:28,630 --> 00:29:32,830
We have a very busy service today,
so it's important that you keep
521
00:29:32,870 --> 00:29:36,950
focus, to listen and to really fully
understand the recipes
522
00:29:36,990 --> 00:29:38,790
and the process.
523
00:29:38,830 --> 00:29:39,910
Are you ready?
524
00:29:39,950 --> 00:29:41,470
Yeah. Follow me.
525
00:29:43,190 --> 00:29:45,910
The contestants have three hours
to prepare each
526
00:29:45,950 --> 00:29:47,910
of their dishes for service.
527
00:29:49,670 --> 00:29:53,470
Dinta is responsible
for a vegetarian starter of leeks
528
00:29:53,510 --> 00:29:57,030
cooked two different ways -
roasted and crispy.
529
00:29:57,070 --> 00:30:01,830
They're served with rocket, roasted
hazelnuts and a romesco sauce.
530
00:30:01,870 --> 00:30:05,270
So this is one of our most
popular dishes.
531
00:30:05,310 --> 00:30:07,790
Are you good at multitasking?
I think so.
532
00:30:07,830 --> 00:30:11,310
You will have to work very organised
and quick to make sure you manage
533
00:30:11,350 --> 00:30:15,150
the timing of the crispy leeks.
To warm up properly the leeks.
534
00:30:15,190 --> 00:30:17,830
Also, to warm up correctly
the romesco.
535
00:30:17,870 --> 00:30:20,430
The inspiration of this dish
is from Catalonia in Spain.
536
00:30:20,470 --> 00:30:22,830
It's called calcot.
537
00:30:22,870 --> 00:30:25,990
So calcot are baby leeks that
we normally cook in the barbecue
538
00:30:26,030 --> 00:30:28,590
and we dip with romesco.
539
00:30:28,630 --> 00:30:30,070
We place the rocket.
540
00:30:31,910 --> 00:30:35,710
The crispy leeks on top,
some roasted hazelnuts
541
00:30:35,750 --> 00:30:38,510
that you previously need to roast
in the oven.
542
00:30:43,750 --> 00:30:45,030
You think you can do this?
543
00:30:45,070 --> 00:30:47,670
I think I can... I can do this.
There's lots of components.
544
00:30:47,710 --> 00:30:51,150
I think there's lots of preparation
to do. Good.
545
00:30:51,190 --> 00:30:53,230
So the only Spanish food
I've had is tapas.
546
00:30:53,270 --> 00:30:55,150
So this is completely new to me.
547
00:30:55,190 --> 00:30:57,230
So, lots of pressure.
548
00:30:57,270 --> 00:30:59,230
SHE LAUGHS
549
00:30:59,270 --> 00:31:03,110
Dinta's first job is to prep
four kilos of leeks...
550
00:31:03,150 --> 00:31:07,110
I've prepped three leeks so far,
so I think we better get a move on.
551
00:31:07,150 --> 00:31:08,270
SHE LAUGHS
552
00:31:08,310 --> 00:31:10,870
..before roasting them
in a charcoal Josper oven,
553
00:31:10,910 --> 00:31:15,230
which can reach temperatures
of up to 600 degrees.
554
00:31:15,270 --> 00:31:20,510
They will have to completely burn
the leeks in the Josper.
555
00:31:20,550 --> 00:31:23,510
And after, they will have to peel,
one by one.
556
00:31:23,550 --> 00:31:25,350
And it's a big challenge
because they will have a lot
557
00:31:25,390 --> 00:31:27,070
of quantity of leeks to clean.
558
00:31:27,110 --> 00:31:28,550
It's really hot.
559
00:31:30,950 --> 00:31:33,030
Also on starters is George...
560
00:31:34,710 --> 00:31:36,590
So, got a lot of things to do.
561
00:31:36,630 --> 00:31:37,790
What fun.
562
00:31:39,310 --> 00:31:43,350
...who is responsible for a take
on the traditional Portuguese dish
563
00:31:43,390 --> 00:31:48,670
bacalhau a bras, which is a mix
of salt cod, egg and potato.
564
00:31:50,870 --> 00:31:52,110
It's a very popular dish.
565
00:31:52,150 --> 00:31:54,470
It's one of our signature
dishes here in JOIA,
566
00:31:54,510 --> 00:31:56,950
and it's famous dish in Portugal.
567
00:31:56,990 --> 00:31:58,470
A little bit of pressure, then.
568
00:31:58,510 --> 00:31:59,950
THEY LAUGH
569
00:32:00,990 --> 00:32:04,750
During service, George will have
just minutes to perfectly cook
570
00:32:04,790 --> 00:32:08,470
batches of the salt cod and potato
in an egg mix.
571
00:32:08,510 --> 00:32:11,950
The role of eggs is very important
because it will give all the smooth
572
00:32:11,990 --> 00:32:14,230
to the dish. So we don't want to do
a scrambled egg.
573
00:32:14,270 --> 00:32:17,790
You have to make sure to manage
three or four pan at the same time.
574
00:32:17,830 --> 00:32:19,750
I need four hands. Yes.
575
00:32:19,790 --> 00:32:21,790
THEY LAUGH
576
00:32:21,830 --> 00:32:25,070
The dish is garnished with dried
black olives.
577
00:32:25,110 --> 00:32:28,430
And finish with a confit egg yolk.
578
00:32:28,470 --> 00:32:32,310
The confit at around 60 degrees
for ten minutes.
579
00:32:32,350 --> 00:32:34,110
Putting the egg on top,
cool water on that.
580
00:32:34,150 --> 00:32:38,230
If they just break the egg,
we cannot send it.
581
00:32:38,270 --> 00:32:39,750
There you have it.
582
00:32:39,790 --> 00:32:42,230
Bacalhau a bras with confit
egg yolk.
583
00:32:42,270 --> 00:32:44,030
Amazing.
584
00:32:44,070 --> 00:32:45,830
Never cooked anything
like this before.
585
00:32:45,870 --> 00:32:48,710
It's really stepping up
from what I usually cook at home.
586
00:32:48,750 --> 00:32:51,270
So, really excited to get stuck in.
587
00:32:53,230 --> 00:32:56,270
Probably got about 80 potatoes
to peel,
588
00:32:56,310 --> 00:32:59,790
so it's going to be a long
morning of doing this.
589
00:33:03,310 --> 00:33:08,230
Cliodhna is in charge of the catch
of the day main course, a sharing
590
00:33:08,270 --> 00:33:11,790
sea bass dish, which is also
cooked in the intense heat
591
00:33:11,830 --> 00:33:13,310
of the Josper oven.
592
00:33:13,350 --> 00:33:14,630
It's a challenge to work with
593
00:33:14,670 --> 00:33:17,110
the ovens. It's very important
for the fish.
594
00:33:17,150 --> 00:33:20,270
The temperature have to be high,
but not too high.
595
00:33:20,310 --> 00:33:23,270
So it's going to be around 300
degrees, ideally. Yeah.
596
00:33:23,310 --> 00:33:26,830
And give around three, four
minutes. Three or four minutes.
597
00:33:26,870 --> 00:33:30,550
While the fish cooks, Cliodhna
must prepare a broccoli
598
00:33:30,590 --> 00:33:33,030
and piquillo pepper side.
599
00:33:33,070 --> 00:33:35,150
So as you can see, very crispy skin.
600
00:33:35,190 --> 00:33:36,750
Fish are slightly burnt on the side.
601
00:33:36,790 --> 00:33:38,510
It's OK, but it's important
602
00:33:38,550 --> 00:33:41,150
the skin need to be very, very
crispy.
603
00:33:41,190 --> 00:33:42,550
At the last minute,
604
00:33:42,590 --> 00:33:47,030
she must warm up a traditional sauce
from Bilbao made with chilli.
605
00:33:50,950 --> 00:33:53,390
There are a lot of things
going on on this dish.
606
00:33:53,430 --> 00:33:55,150
The hardest thing of cooking
the fish
607
00:33:55,190 --> 00:33:57,830
is that Josper. OK?
So don't overcook the fish.
608
00:33:57,870 --> 00:33:59,910
Perfect.
609
00:33:59,950 --> 00:34:02,510
I feel like I've got a lot
of skill involved in my dish.
610
00:34:02,550 --> 00:34:05,230
Controlling the Josper, which I've
never even heard of before
611
00:34:05,270 --> 00:34:07,230
I've set foot in the kitchen today.
612
00:34:07,270 --> 00:34:09,550
But I'm going to try my best,
give it my all anyway.
613
00:34:12,070 --> 00:34:13,910
LAUGHTER
Sorry!
614
00:34:16,390 --> 00:34:19,510
I went pollock fishing with my
auntie in St Ives
615
00:34:19,550 --> 00:34:21,710
and googled how to fillet a fish,
616
00:34:21,750 --> 00:34:25,110
and that was how I got the knowledge
to do this.
617
00:34:27,910 --> 00:34:32,310
Chris is on the meat main course,
deboning 12 racks of pork
618
00:34:32,350 --> 00:34:35,870
which have been sous-vide for
24 hours.
619
00:34:35,910 --> 00:34:39,590
I've spent my whole career
performing as a fire-breathing pig,
620
00:34:39,630 --> 00:34:43,350
so to be prepping it is the dream
in this restaurant.
621
00:34:45,070 --> 00:34:49,270
Hi, Chris. So you're going to be
in charge of suckling pig.
622
00:34:49,310 --> 00:34:52,910
This is one of my favourite dishes
here - is lovely. To roast the whole
623
00:34:52,950 --> 00:34:56,870
suckling pig in Spain and Portugal
is something very traditional.
624
00:34:58,670 --> 00:35:03,590
You will have to cook until the skin
becomes very crispy and this colour.
625
00:35:03,630 --> 00:35:05,950
Chris will need to keep on top
of orders
626
00:35:05,990 --> 00:35:08,350
because the pork cooks slowly.
627
00:35:08,390 --> 00:35:10,070
To make the skin very crispy,
628
00:35:10,110 --> 00:35:12,950
it's going to take you around
25 minutes, more or less.
629
00:35:12,990 --> 00:35:14,430
OK, it takes a long time.
630
00:35:15,750 --> 00:35:18,470
It's served with a spinach puree...
631
00:35:18,510 --> 00:35:20,830
If you heat too much,
it's going to split.
632
00:35:20,870 --> 00:35:22,670
..and black pepper sauce.
633
00:35:24,030 --> 00:35:26,830
OK, Chris, there you have it.
Our suckling pig.
634
00:35:28,110 --> 00:35:29,910
Great. It looks absolutely amazing.
635
00:35:29,950 --> 00:35:32,630
I can't wait to plate that food.
636
00:35:32,670 --> 00:35:35,470
I know that is a prized delicacy.
637
00:35:35,510 --> 00:35:37,630
So to be handed that to cook,
638
00:35:37,670 --> 00:35:39,710
yeah, got to do it right.
639
00:35:42,310 --> 00:35:45,710
Probably one of the busiest
dishes in prep.
640
00:35:45,750 --> 00:35:48,750
They need to work very quickly.
641
00:35:48,790 --> 00:35:53,830
This is quite a time-consuming job,
so need to get quick with this one.
642
00:35:55,070 --> 00:35:57,630
For the first time
in the competition, Brin
643
00:35:57,670 --> 00:36:00,110
will be making a pudding.
644
00:36:00,150 --> 00:36:01,750
Have you ever done dessert?
645
00:36:01,790 --> 00:36:05,550
I'm not a huge fan of doing dessert,
so it's such a good opportunity...
646
00:36:05,590 --> 00:36:07,350
Are you excited? ..to learn by
you guys. Absolutely.
647
00:36:07,390 --> 00:36:10,190
Always excited, yeah. Good.
648
00:36:10,230 --> 00:36:14,350
He's making Chef Jose's take
on a traditional Portuguese dish
649
00:36:14,390 --> 00:36:16,470
called Abade de Priscos.
650
00:36:16,510 --> 00:36:18,910
Created in the 19th century,
651
00:36:18,950 --> 00:36:22,870
it's a set pudding made with
egg yolk, cinnamon and port,
652
00:36:22,910 --> 00:36:24,670
topped with caramel.
653
00:36:24,710 --> 00:36:27,110
Very difficult to get it right. OK.
654
00:36:27,150 --> 00:36:30,590
Brin will need to work fast
during prep to get his pudding mix
655
00:36:30,630 --> 00:36:33,030
made with enough time to set.
656
00:36:33,070 --> 00:36:34,950
We put a bit of crumble.
657
00:36:37,910 --> 00:36:41,190
This is fresh orange that
you will need to be peeling
658
00:36:41,230 --> 00:36:42,630
during the service.
659
00:36:42,670 --> 00:36:46,030
Brin also has the challenge
of forming a perfect quenelle
660
00:36:46,070 --> 00:36:47,830
of mandarin sorbet.
661
00:36:47,870 --> 00:36:49,390
Have you ever done a quenelle?
662
00:36:49,430 --> 00:36:51,830
I've tried. It's not worked out
that well.
663
00:36:51,870 --> 00:36:53,150
THEY LAUGH
664
00:36:53,190 --> 00:36:54,390
There we go.
665
00:36:54,430 --> 00:36:55,950
It's a beautiful dish.
666
00:36:55,990 --> 00:36:58,830
I'm very excited to do it.
667
00:36:58,870 --> 00:37:02,150
It's got a lot of precise elements
that I need to get right
668
00:37:02,190 --> 00:37:03,190
and on time.
669
00:37:03,230 --> 00:37:06,350
So, kind of straight in at the deep
end now.
670
00:37:06,390 --> 00:37:09,990
Brin gets to work on the main
component, the pudding mix.
671
00:37:10,030 --> 00:37:13,350
He must first accurately heat
a sugar syrup with cinnamon
672
00:37:13,390 --> 00:37:14,710
and lemon peel.
673
00:37:14,750 --> 00:37:19,150
We're almost there. Just need to get
it bang on 117.
674
00:37:19,190 --> 00:37:20,230
To cook the pudding,
675
00:37:20,270 --> 00:37:23,350
for that they need to make sure
they mix properly the egg yolk
676
00:37:23,390 --> 00:37:26,470
with the port wine and the sugar
in the right way to make sure
677
00:37:26,510 --> 00:37:28,630
they get the consistency
and the flavour.
678
00:37:30,870 --> 00:37:33,150
Being in a professional kitchen,
completely different
679
00:37:33,190 --> 00:37:36,550
for me. It's just a day
of just complete firsts,
680
00:37:36,590 --> 00:37:38,190
and I'm loving it.
681
00:37:41,630 --> 00:37:44,550
There's 90 minutes prep time left.
682
00:37:44,590 --> 00:37:46,590
On the vegetarian starter,
683
00:37:46,630 --> 00:37:50,950
Dinta's been julienning her crispy
leek component ready for deep-frying
684
00:37:50,990 --> 00:37:55,790
during service, while also making
sure she roasts enough whole leeks
685
00:37:55,830 --> 00:37:58,350
for the second main element
of the dish.
686
00:37:58,390 --> 00:37:59,590
It's really hot.
687
00:37:59,630 --> 00:38:00,790
SHE LAUGHS
688
00:38:02,270 --> 00:38:05,430
And she now needs to work
on her sauce.
689
00:38:05,470 --> 00:38:09,470
I've never made a romesco sauce
before, and so we're just going
690
00:38:09,510 --> 00:38:11,830
with what I've been taught today.
691
00:38:12,990 --> 00:38:15,110
We've got the garlic, the almonds,
692
00:38:15,150 --> 00:38:17,670
we've got the tomatoes, the vinegar.
693
00:38:23,870 --> 00:38:25,990
It's good, but you need to put a bit
more olive oil.
694
00:38:26,030 --> 00:38:28,030
OK. Perfect. Thank you.
695
00:38:29,430 --> 00:38:30,590
I think it's going OK.
696
00:38:30,630 --> 00:38:33,470
There's lots to do,
but it's quite fun.
697
00:38:33,510 --> 00:38:36,070
And it's hot in here.
SHE LAUGHS
698
00:38:36,110 --> 00:38:39,190
Across the kitchen, George
has only just finished prepping
699
00:38:39,230 --> 00:38:43,750
all the potatoes, which will make
up part of the bacalhau mix.
700
00:38:43,790 --> 00:38:47,390
I think I've got
a love-hate relationship
with potatoes right now.
701
00:38:47,430 --> 00:38:51,510
And he's moving on to separating
20 egg yolks, which need to confit
702
00:38:51,550 --> 00:38:53,710
in time for service.
703
00:38:53,750 --> 00:38:56,590
So, confit... I've never done it
myself before.
704
00:38:56,630 --> 00:38:59,790
If they confit a bit higher
temperature that they should,
705
00:38:59,830 --> 00:39:02,070
the egg straight away
is going to be overcook.
706
00:39:02,110 --> 00:39:04,070
And that's what we don't want.
707
00:39:06,190 --> 00:39:07,950
What happened?
708
00:39:07,990 --> 00:39:10,870
I just overcooked the egg,
Chef, in all honesty. All right.
709
00:39:10,910 --> 00:39:14,150
We need to be very careful
with that, because we cannot do
710
00:39:14,190 --> 00:39:15,630
that kind of wastage.
711
00:39:15,670 --> 00:39:18,750
So I just left the oil
on the plancha for too long.
712
00:39:18,790 --> 00:39:19,910
All 20 again,
713
00:39:19,950 --> 00:39:22,230
so it's really... It's put me
behind quite a lot now.
714
00:39:22,270 --> 00:39:24,630
So, just got to crack on, really.
715
00:39:26,270 --> 00:39:28,070
It's halfway through prep,
716
00:39:28,110 --> 00:39:30,270
but Cliodhna is still filleting
717
00:39:30,310 --> 00:39:32,190
sea bass.
718
00:39:32,230 --> 00:39:35,430
So the next one you will do better.
Yes.
719
00:39:35,470 --> 00:39:40,190
I'd like to think I could be
quicker, but I want to be thorough.
720
00:39:40,230 --> 00:39:41,430
It needs to be perfect.
721
00:39:41,470 --> 00:39:45,150
I don't want anything being sent
back with bones in it or anything.
722
00:39:45,190 --> 00:39:49,510
Not too bad. I can feel some
of the spine here.
723
00:39:49,550 --> 00:39:51,430
Cliodhna, I think she's a bit
behind.
724
00:39:51,470 --> 00:39:52,750
She need to...
725
00:39:52,790 --> 00:39:56,830
She'll need to work quick to make
sure she's in a good place.
726
00:39:59,470 --> 00:40:01,430
Chris also needs to speed up.
727
00:40:01,470 --> 00:40:04,990
He's only just finished
deboning his 12 racks of pork.
728
00:40:05,030 --> 00:40:09,230
I have put the pork in the chiller
to be compressed and squashed down,
729
00:40:09,270 --> 00:40:10,630
ready for service.
730
00:40:10,670 --> 00:40:13,710
And he needs to get going
on his garnishes,
731
00:40:13,750 --> 00:40:16,110
a black pepper jus...
732
00:40:16,150 --> 00:40:18,790
I just hope I'm doing
each step correctly.
733
00:40:18,830 --> 00:40:20,790
..and the spinach puree.
734
00:40:20,830 --> 00:40:24,230
It's this list. Just get through
this list at the moment.
735
00:40:24,270 --> 00:40:28,030
On dessert, Brin's racing
to get his Portuguese pudding mix
736
00:40:28,070 --> 00:40:32,630
ready to cook as it needs to go in
to chill well before service.
737
00:40:32,670 --> 00:40:37,870
This is the set custard caramel
that's going to be
738
00:40:37,910 --> 00:40:39,630
kind of the star of the show.
739
00:40:42,190 --> 00:40:45,430
Timing is also critical
on the pudding's accompaniment,
740
00:40:45,470 --> 00:40:49,150
a mandarin sorbet, which will
need to freeze in time.
741
00:40:50,550 --> 00:40:54,310
Currently, I'm just blending the mix
of the sorbet with this ridiculously
742
00:40:54,350 --> 00:40:55,550
large blender.
743
00:40:57,070 --> 00:40:58,430
Can mow the lawn with this!
744
00:41:00,790 --> 00:41:03,710
OK, guys. So it's almost one hour
for service.
745
00:41:03,750 --> 00:41:05,710
All right?
746
00:41:05,750 --> 00:41:09,990
Dinta's romesco sauce is ready,
and she's managed to get
747
00:41:10,030 --> 00:41:12,950
all her leeks charred in the Josper.
748
00:41:12,990 --> 00:41:15,270
But she still has a lot to do.
749
00:41:15,310 --> 00:41:18,310
I've got to get all the black
bits off and then chop them
750
00:41:18,350 --> 00:41:21,910
into the right size so that
they're ready to be cooked
751
00:41:21,950 --> 00:41:23,070
in the butter.
752
00:41:24,510 --> 00:41:26,990
George is also under pressure.
753
00:41:27,030 --> 00:41:28,830
Feeling massively out of my depth.
754
00:41:28,870 --> 00:41:30,470
I've still got a lot to do.
755
00:41:30,510 --> 00:41:33,190
He's redone the confit egg yolks.
756
00:41:33,230 --> 00:41:34,670
Won't be making that mistake again.
757
00:41:34,710 --> 00:41:38,230
But he's still deboning another key
component for the bacalhau -
758
00:41:38,270 --> 00:41:40,710
the salt cod.
I've got to finish my fish.
759
00:41:40,750 --> 00:41:43,670
Got to chop the parsley, get
the olives ready.
760
00:41:43,710 --> 00:41:46,150
Make sure my onions are nicely
caramelised, but not
761
00:41:46,190 --> 00:41:48,470
overcooked and burnt.
So a lot to do still.
762
00:41:52,230 --> 00:41:54,470
Just half an hour left to start
the service.
763
00:41:54,510 --> 00:41:57,550
So I'm a bit worried that they are
not going to have on time.
764
00:41:57,590 --> 00:41:59,830
They are going to be very tight.
765
00:42:02,550 --> 00:42:05,230
It's all sped up slightly.
766
00:42:05,270 --> 00:42:08,790
Cliodhna's finally finished prepping
her sea bass, but she's only
767
00:42:08,830 --> 00:42:11,390
just started work
on the broccoli side.
768
00:42:11,430 --> 00:42:13,750
So I'm just going to do
my confit pepper.
769
00:42:13,790 --> 00:42:16,630
So it is all systems go
at the moment.
770
00:42:18,510 --> 00:42:21,110
OK, guys, I don't see
you are taking this seriously now.
771
00:42:21,150 --> 00:42:23,710
I really hope you push, OK,
and get ready.
772
00:42:23,750 --> 00:42:25,030
Yes, Chef.
773
00:42:27,190 --> 00:42:30,150
Meanwhile, on the meat main,
Chris is still working
774
00:42:30,190 --> 00:42:32,910
through his extensive prep list.
775
00:42:32,950 --> 00:42:34,030
The pressure is on.
776
00:42:34,070 --> 00:42:36,950
I've still got some fine
details to tune.
777
00:42:36,990 --> 00:42:38,830
Including portioning his pork.
778
00:42:38,870 --> 00:42:41,470
You need to trim to make
it beautiful, but at the same
779
00:42:41,510 --> 00:42:43,510
time to avoid to have too many
wastage.
780
00:42:43,550 --> 00:42:44,910
Yes, Chef.
781
00:42:46,270 --> 00:42:48,990
Yeah, a little bit nervous about
this now.
782
00:42:49,030 --> 00:42:50,470
I'm not going to lie.
783
00:42:54,790 --> 00:42:57,790
On dessert, Brin's pudding mix
is set.
784
00:42:57,830 --> 00:42:59,110
Yeah, looks great.
785
00:43:03,910 --> 00:43:05,030
Oosh!
786
00:43:07,710 --> 00:43:09,670
It's just folded in on itself.
787
00:43:09,710 --> 00:43:11,390
Hopefully I can make do with that.
788
00:43:11,430 --> 00:43:15,070
He now has the fiddly task
of portioning the puddings to Chef's
789
00:43:15,110 --> 00:43:17,110
exacting standards.
790
00:43:17,150 --> 00:43:21,710
So, everything has to be cut to
2.7cm.
791
00:43:23,670 --> 00:43:26,550
If they don't cut right
and they are not looking
792
00:43:26,590 --> 00:43:29,270
all the same, we wouldn't serve.
793
00:43:30,950 --> 00:43:33,110
Yeah, fairly pleased with that, to
be honest with you.
794
00:43:33,150 --> 00:43:35,270
They look great. I'd eat them.
So...
795
00:43:39,070 --> 00:43:42,310
It's 12:30 and the diners
are arriving.
796
00:43:46,750 --> 00:43:48,270
This place is buzzing.
797
00:43:49,390 --> 00:43:50,790
It's an incredible view.
798
00:43:50,830 --> 00:43:53,630
The expectation is going
to be sky-high.
799
00:43:53,670 --> 00:43:56,310
I love the pressure
of a professional kitchen,
800
00:43:56,350 --> 00:43:58,350
every single dish looking exactly
the same.
801
00:43:58,390 --> 00:44:00,270
Consistency is paramount.
802
00:44:02,270 --> 00:44:05,630
Thank you. Thank you so much.
Thanks. Thanks.
803
00:44:05,670 --> 00:44:08,310
The first orders are in...
804
00:44:08,350 --> 00:44:11,190
Guys, check on. Two leeks, bacalhau.
Yes, Chef.
805
00:44:11,230 --> 00:44:12,430
Yes, Chef!
806
00:44:12,470 --> 00:44:16,430
..for both the vegetarian
and salted cod starters.
807
00:44:16,470 --> 00:44:19,230
Five minutes to send the leeks and
the bacalhau, OK?
808
00:44:19,270 --> 00:44:20,870
GEORGE:Yes, Chef.
809
00:44:20,910 --> 00:44:25,470
Dinta to needs to keep an eye on her
deep-fried leeks while basting
810
00:44:25,510 --> 00:44:28,150
the roasted ones in butter.
811
00:44:28,190 --> 00:44:31,230
I've got to be careful they
don't burn.
812
00:44:31,270 --> 00:44:33,310
Dinta. Come on, come on.
We need to push, eh?
813
00:44:34,630 --> 00:44:39,630
Leeks cooked, she now needs
to get her first two orders plated.
814
00:44:39,670 --> 00:44:41,790
Dinta, you need to glaze
the leeks a little bit
815
00:44:41,830 --> 00:44:42,950
more next time.
816
00:44:44,190 --> 00:44:48,230
It's a little bit stressful,
but actually I'm really enjoying it.
817
00:44:48,270 --> 00:44:51,750
Meanwhile, George is juggling
multiple pans of his cod,
818
00:44:51,790 --> 00:44:53,590
potato and egg bacalhau.
819
00:44:53,630 --> 00:44:55,670
Feel a little bit under
pressure now.
820
00:44:55,710 --> 00:44:58,030
Got six on.
821
00:44:58,070 --> 00:44:59,950
Really don't want to cook those
eggs.
822
00:44:59,990 --> 00:45:02,190
George, I need two bacalhau now,
please.
823
00:45:02,230 --> 00:45:04,110
Yes, Chef. Coming.
824
00:45:04,150 --> 00:45:08,110
He's got his first two cooked
without scrambling the eggs.
825
00:45:08,150 --> 00:45:09,390
George, no.
826
00:45:09,430 --> 00:45:12,110
This is not what we plate before.
OK? OK.
827
00:45:12,150 --> 00:45:14,110
So the cod need to be in the middle
of the plate.
828
00:45:14,150 --> 00:45:16,150
OK. You need to make it
completely flat.
829
00:45:16,190 --> 00:45:19,150
OK. So can you plate again, please?
Yes, Chef.
830
00:45:19,190 --> 00:45:21,310
Sorry, Chef.
831
00:45:21,350 --> 00:45:24,950
Stressful. Chef just wants this
to be completely precise.
832
00:45:24,990 --> 00:45:27,910
I know that I've got to work
on my presentation today.
833
00:45:27,950 --> 00:45:31,630
Dinta is also struggling
to present her dish perfectly.
834
00:45:33,950 --> 00:45:36,910
Dinta, can you, please, a bit more
volume when you plate?
835
00:45:36,950 --> 00:45:38,590
A bit more height, OK? OK.
836
00:45:38,630 --> 00:45:39,870
Thank you.
837
00:45:39,910 --> 00:45:41,390
Service, please.
838
00:45:46,390 --> 00:45:48,030
Those leeks are absolutely perfect.
839
00:45:48,070 --> 00:45:50,310
They are buttery soft.
They're just falling apart.
840
00:45:50,350 --> 00:45:51,790
They taste absolutely delicious.
841
00:45:51,830 --> 00:45:54,030
I think Dinta has done
a really good job.
842
00:45:54,070 --> 00:45:57,750
George has quickly replated
his first two bacalhau.
843
00:45:57,790 --> 00:46:01,750
So, I really got to just try and
nail it, really.
844
00:46:01,790 --> 00:46:06,990
But if he breaks the confit egg
yolks, they will be ruined again.
845
00:46:07,030 --> 00:46:09,030
Much happier with these ones.
846
00:46:14,630 --> 00:46:16,870
Much better. Thank you.
Thanks, Chef.
847
00:46:20,710 --> 00:46:24,070
I think Dr George has understood
this perfectly.
848
00:46:24,110 --> 00:46:28,030
I've got a perfect confit egg yolk.
You had a perfect confit egg yolk.
849
00:46:28,070 --> 00:46:31,790
That salt cod with that almost
creamy sauce made from the egg yolk.
850
00:46:31,830 --> 00:46:34,270
The potatoes have been fried,
but then they've become soft
851
00:46:34,310 --> 00:46:37,510
with all the mixture.
He's done a great job, George.
852
00:46:37,550 --> 00:46:40,830
Cliodhna and Chris are up next
with main courses.
853
00:46:40,870 --> 00:46:43,470
I feel a bit shaky.
854
00:46:43,510 --> 00:46:46,350
Check on. Leeks,
bacalhau, finish with suckling pig
855
00:46:46,390 --> 00:46:47,870
and catch of the day, please.
856
00:46:47,910 --> 00:46:49,750
CHRIS:Yes, Chef. GEORGE:Yes, Chef.
857
00:46:49,790 --> 00:46:51,190
Cliodhna must take care
858
00:46:51,230 --> 00:46:53,710
each sea bass doesn't burn
in the intense heat
859
00:46:53,750 --> 00:46:55,710
of the Josper...
860
00:46:55,750 --> 00:46:57,350
Hell fire, that's hot.
861
00:46:57,390 --> 00:47:00,230
..while keeping up with
several checks.
862
00:47:00,270 --> 00:47:02,790
Please, so we have a check on
two leeks, bacalhau,
863
00:47:02,830 --> 00:47:06,110
finish with suckling pig
and catch of the day.
864
00:47:06,150 --> 00:47:11,510
It's tough to listen to the chef
calling out the tickets and hearing
865
00:47:11,550 --> 00:47:12,830
the right thing.
866
00:47:12,870 --> 00:47:15,870
Check on. Two catch of the day
and suckling pig, please.
867
00:47:15,910 --> 00:47:18,390
Guys, we are getting busier,
OK, so we need to push now
868
00:47:18,430 --> 00:47:20,070
and be focused, OK?
869
00:47:20,110 --> 00:47:22,590
This is intense and I've already got
eight orders
870
00:47:22,630 --> 00:47:25,110
on for the catch of the day.
871
00:47:25,150 --> 00:47:27,710
Chris is also straight in
at the deep end,
872
00:47:27,750 --> 00:47:31,790
crisping up the skin on multiple
pork orders.
873
00:47:31,830 --> 00:47:34,790
You want it like a sheet of glass.
874
00:47:34,830 --> 00:47:38,190
I feel on top of it, but I mean,
who knows?
875
00:47:41,430 --> 00:47:43,750
Cliodhna, how long you need for the
catch of the day?
876
00:47:43,790 --> 00:47:46,550
30 seconds. Let's go.
877
00:47:46,590 --> 00:47:48,110
This is my first plate.
878
00:47:52,070 --> 00:47:53,070
So, well done.
879
00:47:53,110 --> 00:47:56,430
Next time, you need your piquillo
pepper a bit less cooked, OK.
880
00:47:56,470 --> 00:47:58,470
Right. Right. No worries.
Sorry, Chef.
881
00:48:01,630 --> 00:48:02,830
Whoa.
882
00:48:02,870 --> 00:48:03,950
Nice.
883
00:48:05,750 --> 00:48:09,110
Cliodhna has taken a lot of care
over that fish.
884
00:48:09,150 --> 00:48:10,590
That is beautiful.
885
00:48:10,630 --> 00:48:12,310
It's cooked absolutely beautifully.
886
00:48:12,350 --> 00:48:16,190
And that piquillo smoky pepper
underneath is fantastic.
887
00:48:16,230 --> 00:48:18,630
So it's hot, hot, hot.
888
00:48:18,670 --> 00:48:22,990
After 25 minutes of skin-crisping,
Chris' first pork
889
00:48:23,030 --> 00:48:24,430
is ready to plate.
890
00:48:27,030 --> 00:48:30,950
Chris, the next time, please,
the quenelle is too big.
891
00:48:30,990 --> 00:48:33,150
You need to make it smaller, OK?
Slightly smaller.
892
00:48:33,190 --> 00:48:35,670
The crispy skin is really
good. Right. Well done.
893
00:48:35,710 --> 00:48:37,150
Thanks, Chef.
894
00:48:41,430 --> 00:48:43,950
Hey! So I've got the suckling pig
belly.
895
00:48:46,870 --> 00:48:49,150
Really lovely, moist meat.
896
00:48:49,190 --> 00:48:52,030
And that crackling is wonderful.
897
00:48:52,070 --> 00:48:55,510
Lovely, smooth spinach puree.
Everything seasoned very, very well.
898
00:48:55,550 --> 00:48:57,190
Chris is on his way.
899
00:48:59,230 --> 00:49:01,190
Brin is now up with dessert.
900
00:49:02,470 --> 00:49:06,390
Just trying my best to not
tear anything,
901
00:49:06,430 --> 00:49:08,950
make sure I plate it
really steadily.
902
00:49:14,510 --> 00:49:16,390
I'm a bit nervous about the
quenelles.
903
00:49:16,430 --> 00:49:18,310
Under pressure, they're going to be
difficult.
904
00:49:18,350 --> 00:49:21,350
I think not under pressure,
they're going to be difficult.
905
00:49:32,550 --> 00:49:34,590
Brin, it's your first pudding.
906
00:49:34,630 --> 00:49:37,350
The quenelles need to be
a bit more refined.
907
00:49:37,390 --> 00:49:38,750
OK. Yes, Chef.
908
00:49:38,790 --> 00:49:40,670
Perfect.
909
00:49:40,710 --> 00:49:43,950
The quenelle could be a bit better.
Considering that it's the first
910
00:49:43,990 --> 00:49:46,830
time that he's doing a quenelle,
it's well done.
911
00:49:48,270 --> 00:49:50,310
JOHN:It looks fantastic.
912
00:49:50,350 --> 00:49:51,830
Look at that.
913
00:49:56,070 --> 00:49:58,510
Mm! Oh!
914
00:49:59,590 --> 00:50:00,750
Sharp mandarin.
915
00:50:00,790 --> 00:50:04,630
Sweet, sweet pudding. That crumb is
almost like shortbread biscuit.
916
00:50:04,670 --> 00:50:06,630
That is really, really good.
917
00:50:08,190 --> 00:50:11,270
JOSE:We are getting very busy,
so they need to hurry up and push
918
00:50:11,310 --> 00:50:13,190
to make sure that we are on time.
919
00:50:13,230 --> 00:50:17,830
Service is in full swing,
but George's bacalhau
920
00:50:17,870 --> 00:50:21,310
is so popular, he has multiple
checks backed up.
921
00:50:21,350 --> 00:50:24,990
George, you have eight bacalhau in
total. You really need to push, OK?
922
00:50:25,030 --> 00:50:26,190
Yes, Chef.
923
00:50:26,230 --> 00:50:29,150
Juggling so many orders,
he's taken his eye off one
924
00:50:29,190 --> 00:50:31,270
of his cod mix batches.
925
00:50:31,310 --> 00:50:34,070
George, please. Can you smell burn?
926
00:50:34,110 --> 00:50:35,270
Let's make a new one.
927
00:50:35,310 --> 00:50:37,790
Just had to start cooking it again.
928
00:50:37,830 --> 00:50:40,990
George is being...struggling
a little bit more with the cod,
929
00:50:41,030 --> 00:50:43,590
so I need to make sure
they work quick.
930
00:50:43,630 --> 00:50:45,270
George, how long you need?
931
00:50:45,310 --> 00:50:46,630
Two minutes, Chef.
932
00:50:48,350 --> 00:50:50,310
Guys, check on two leeks, two
bacalhau,
933
00:50:50,350 --> 00:50:53,270
finished with two suckling pig and
two catch of the day, please.
934
00:50:53,310 --> 00:50:55,190
Yes, Chef.
935
00:50:55,230 --> 00:50:59,830
Dinta's starter is also proving
popular, and as the orders flood in,
936
00:50:59,870 --> 00:51:02,590
she's hit a major problem.
937
00:51:02,630 --> 00:51:04,910
I don't have enough food.
938
00:51:04,950 --> 00:51:06,230
How many more leeks do we need?
939
00:51:06,270 --> 00:51:08,830
So leeks... Because we're running
out of leeks.
940
00:51:08,870 --> 00:51:10,270
So you need to burn more quick, OK?
941
00:51:10,310 --> 00:51:13,470
You need to go quick, burn
more quick and peel them, OK?
942
00:51:15,430 --> 00:51:18,350
So I need to make some
more leeks, which is going
943
00:51:18,390 --> 00:51:19,630
to take some time.
944
00:51:22,350 --> 00:51:24,870
George is still trying to catch up,
945
00:51:24,910 --> 00:51:27,230
plating his new batch of bacalhau.
946
00:51:28,830 --> 00:51:30,270
Is that OK, Chef?
947
00:51:30,310 --> 00:51:31,790
OK. Much better, George.
948
00:51:31,830 --> 00:51:34,390
But you need to keep going, OK?
Yes, Chef.
949
00:51:37,990 --> 00:51:42,390
Cliodhna, you have six
catch of the day with broccoli.
950
00:51:42,430 --> 00:51:44,030
Yes, Chef.
951
00:51:44,070 --> 00:51:47,950
Cliodhna is still trying to keep
on top of sea bass orders.
952
00:51:49,510 --> 00:51:50,990
SHE EXHALES
953
00:51:56,390 --> 00:51:57,510
Jesus!
954
00:51:58,990 --> 00:52:02,590
I just burnt the inside
of my fingers and my hand.
955
00:52:04,430 --> 00:52:06,310
SOBBING:And it just hurts.
956
00:52:06,350 --> 00:52:09,070
Sorry, Chef. Cliodhna, don't worry,
OK?
957
00:52:09,110 --> 00:52:11,030
Don't worry. You want to take five
minutes?
958
00:52:11,070 --> 00:52:12,830
Yeah. Just... Sorry.
959
00:52:12,870 --> 00:52:14,510
You can take five minutes,
and then we carry on
960
00:52:14,550 --> 00:52:16,550
with the service. Thanks, Chef.
961
00:52:21,190 --> 00:52:23,870
On pork, Chris
is having more success.
962
00:52:25,310 --> 00:52:27,630
Chris, how long you need?
One minute, Chef. One minute?
963
00:52:27,670 --> 00:52:28,830
Yeah.
964
00:52:30,470 --> 00:52:34,830
I've got to do a better
quenelle of spinach, smaller.
965
00:52:34,870 --> 00:52:36,430
That's already better.
966
00:52:41,070 --> 00:52:43,870
Chris, good. Thank you.
967
00:52:43,910 --> 00:52:46,150
Service, please.
968
00:52:46,190 --> 00:52:50,910
On dessert, Brin's still trying
to perfect his quenelles.
969
00:52:50,950 --> 00:52:54,070
It's a bit harder when there's
quite a lot to do in one go.
970
00:52:55,870 --> 00:52:57,470
But he's not giving up.
971
00:53:02,990 --> 00:53:05,910
OK, Brin. It's much better, that
quenelle, OK?
972
00:53:05,950 --> 00:53:09,630
Much more beautiful. Thank you.
Well done.
973
00:53:09,670 --> 00:53:11,830
Service is drawing to a close.
974
00:53:13,150 --> 00:53:16,230
Four leeks, but I need one right
now, please. OK?
975
00:53:16,270 --> 00:53:17,390
Yes, Chef.
976
00:53:17,430 --> 00:53:19,710
And while having to keep
on top of her checks...
977
00:53:19,750 --> 00:53:21,150
Here you go, Chef.
978
00:53:21,190 --> 00:53:24,230
..Dinta has managed to burn
and peel more whole leeks
979
00:53:24,270 --> 00:53:26,350
for the last remaining orders.
980
00:53:28,150 --> 00:53:31,710
OK, Dinta, we are almost there.
OK, this is the last two leeks.
981
00:53:32,790 --> 00:53:34,270
Make them perfect.
982
00:53:34,310 --> 00:53:35,430
Thanks, Chef.
983
00:53:37,230 --> 00:53:39,910
Got my last two on now, so I've got
to make sure these are perfect
984
00:53:39,950 --> 00:53:42,430
to make sure I impress Chef.
985
00:53:46,390 --> 00:53:48,310
DINTA:There you go. Last two, Chef.
986
00:53:48,350 --> 00:53:49,990
OK, Dinta...
987
00:53:51,470 --> 00:53:53,390
Well done. So you are done
with the leeks. I am.
988
00:53:53,430 --> 00:53:56,430
So you did very well. Thank you.
Yes, Chef. Thank you.
989
00:53:58,990 --> 00:54:01,430
That was super stressful.
990
00:54:01,470 --> 00:54:03,430
We've run out of food,
but I'm hoping he was happy
991
00:54:03,470 --> 00:54:05,070
with what I served.
992
00:54:09,590 --> 00:54:12,710
Last two bacalhau, Chef.
OK, George, you did it.
993
00:54:12,750 --> 00:54:15,070
OK? A bit challenging
at the beginning, but now
994
00:54:15,110 --> 00:54:17,070
they are looking good.
Thank you, Chef. Well done.
995
00:54:17,110 --> 00:54:18,870
Congratulations. Thank you.
996
00:54:21,270 --> 00:54:23,990
Three hours of absolute chaos,
but got through it.
997
00:54:24,030 --> 00:54:27,630
A lot of hard work, but
what a pleasure to be here.
998
00:54:31,190 --> 00:54:33,630
Chris, last two suckling pig away,
please.
999
00:54:33,670 --> 00:54:34,870
Yes, Chef.
1000
00:54:38,190 --> 00:54:41,590
I wish I was out there eating
it, to be honest.
1001
00:54:41,630 --> 00:54:43,870
OK. Thanks, Chef.
1002
00:54:43,910 --> 00:54:46,950
Well done. You must be proud of
yourself, because what you did
1003
00:54:46,990 --> 00:54:49,070
is not easy. You did it really well.
1004
00:54:49,110 --> 00:54:51,190
Well done. Thank you.
Thanks so much.
1005
00:54:52,630 --> 00:54:56,510
It's been really intense,
but I've learned a lot today.
1006
00:54:58,230 --> 00:55:02,750
Despite burning herself, Cliodhna
is determined to finish service.
1007
00:55:05,670 --> 00:55:07,910
Giving up is not an option.
1008
00:55:07,950 --> 00:55:08,910
Never, ever.
1009
00:55:15,230 --> 00:55:17,150
Cliodhna, I think you did
really well.
1010
00:55:17,190 --> 00:55:19,230
Thank you. Well done.
Thank you so much.
1011
00:55:19,270 --> 00:55:21,270
Cheers. Service, please.
1012
00:55:23,190 --> 00:55:26,310
I really enjoyed it.
Like, it were all going really well.
1013
00:55:26,350 --> 00:55:28,830
And I'm so proud of myself for
carrying on.
1014
00:55:28,870 --> 00:55:31,390
I'm definitely earned a drink
or five now, I think.
1015
00:55:34,750 --> 00:55:38,950
It's now down to Brin to finish
service on a high.
1016
00:55:38,990 --> 00:55:42,510
OK, Brin, so last two dessert
away for table 28, please.
1017
00:55:42,550 --> 00:55:43,790
Yes, Chef.
1018
00:55:49,390 --> 00:55:52,150
Perfect. Not easy to make...to make
the pudding,
1019
00:55:52,190 --> 00:55:55,190
especially to make the quenelle.
And you did it, so well done.
1020
00:55:55,230 --> 00:55:57,750
Thank you very much, Chef.
Thank you. Thank you.
1021
00:56:00,430 --> 00:56:02,590
Absolutely loved that today.
Loads of fun.
1022
00:56:02,630 --> 00:56:04,230
Table 28.
1023
00:56:04,270 --> 00:56:07,630
I hope I made him proud
because I really did enjoy it.
1024
00:56:07,670 --> 00:56:08,910
Did my best.
1025
00:56:13,190 --> 00:56:18,350
The amateurs' first restaurant
service is finally at an end.
1026
00:56:18,390 --> 00:56:22,910
At the beginning I was concerned
because they were a bit behind.
1027
00:56:24,590 --> 00:56:28,190
It's not easy, but they did
really well at the end.
1028
00:56:31,670 --> 00:56:34,590
I'm feeling absolutely worn out
after my experience in the kitchen.
1029
00:56:34,630 --> 00:56:37,230
It's a completely different
world in there.
1030
00:56:37,270 --> 00:56:39,030
But you can tell by the smile
on my face
1031
00:56:39,070 --> 00:56:42,270
that I absolutely enjoyed my time
in there.
1032
00:56:42,310 --> 00:56:45,190
I felt like it was a very,
very challenging environment
1033
00:56:45,230 --> 00:56:48,470
to be in, but I managed
to pull it off somehow.
1034
00:56:48,510 --> 00:56:50,470
So, yeah, I'm very proud of myself.
1035
00:56:52,390 --> 00:56:53,710
I'm super buzzed.
1036
00:56:53,750 --> 00:56:57,150
It was such a rush,
and it was really pressured.
1037
00:56:57,190 --> 00:56:59,590
But, yeah, just totally enjoyed it.
1038
00:57:01,310 --> 00:57:04,270
That was their first ever taste
of a professional kitchen.
1039
00:57:04,310 --> 00:57:05,830
And they were amazing!
1040
00:57:07,310 --> 00:57:09,870
The remaining contestants
in Knockout Week will be back
1041
00:57:09,910 --> 00:57:13,910
to the MasterChef kitchen,
and it's time to fight it out.
1042
00:57:18,790 --> 00:57:22,750
Next time,
the remaining cooks are back.
1043
00:57:22,790 --> 00:57:23,950
Oh-oh-oh!
1044
00:57:23,990 --> 00:57:26,190
Oh! Just one challenge...
1045
00:57:26,230 --> 00:57:29,110
HE EXHALES
stands between them...Ah!
1046
00:57:29,150 --> 00:57:31,950
..and a place in the semifinals.
1047
00:57:31,990 --> 00:57:33,670
Oh, my God.
1048
00:57:33,710 --> 00:57:37,550
You could quite easily just demolish
about six kilo of that.
1049
00:57:38,950 --> 00:57:40,350
I think it's ace.