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From across the UK...

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..32 up-and-coming chefs...

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..are putting their reputations on
the line...

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..in a battle to become
Professional MasterChef Champion.

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Tonight, the first four hopefuls
compete to impress

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MasterChef Judge Gregg Wallace,

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renowned chef Monica Galetti,

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and Michelin-starred Marcus Wareing.

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I have no fear.

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Nothing in the kitchen really
scares me, I'll attack anything.

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I want to prove that I can do this.

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The edge today is going to be that
I am staying calm under pressure.

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I'm actually here to show the world
what they are missing

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in their plate.

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I want to prove to myself that
I'm capable of doing everything.

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This is a massive opportunity.

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Who has got the talent to rise
to the top?

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It's time to discover our next
culinary superstar.

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The start of a brand-new
professional MasterChef,

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and now Monica's back!
It's wonderful to be back.

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I've missed you. I've missed you.

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And I can't wait to see what talent
we're going to uncover.

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We've got to find our champion.

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We've got a long way to go.
We've got a lot of food to eat.

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First up, they've got to face
a Skills Test.

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We have 32 chefs hungry to show
us what they're made of.

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We've got four of them waiting
in the wings right now.

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Marcus, two of them are going to
do your Skills Test.

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Monica, two of them up now
are going to do yours.

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What are you going to get
them to do?

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I am going to get our chefs
to prepare and cook us a fillet

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off this brill, served with a turnip
garnish and a coconut sauce.

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So the key skills that I want to see
from our chefs is the preparing

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of this beautiful fish.

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I don't want to see any damage
done to it.

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They can use some of the bones

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to start their sauce off as well,
if they want.

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Preparing the turnip
for the garnish.

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They can do that any way they want.

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The coconut sauce,
I want to taste coconut through it.

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I can't wait to see the prep
of the fish.

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I really want to learn
something here. Right, 20 minutes.

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Monica, over to you.

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Off we go. First thing we'll do
is prep our beautiful brill here.

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You can fillet it and keep the sides
and everything on,

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but I want to use the bones,
so I'm going to trim them off.

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So I've taken the first two
fillets off,

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and now I'm taking the two
on the underside.

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So what we don't want to see is big
lumps of flesh left on the bones?

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Nothing at all.

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If you've never seen this fish,

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or prepared a flatfish before,

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that's going to be quite daunting.

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Monica, could you take me
through the technique of getting

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the skin off, please?
Knife on the angle,

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and as long as that knife is sharp,

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all you need to do is just pull
the skin side-to-side.

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You see a Skills Test, I see lunch.

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Some things just don't change
with you. Yeah.

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Always hungry.  Wow.
Would you have me any other way?

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So I've got my fillets.
My portion is ready to be cooked.

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I've got the bones and everything
else on the tray here.

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They shouldn't go to waste.

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Are you expecting the chefs to use
the bones for the sauce?

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Well, we've given them stock,

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but I think more flavour will come
out of using the bones.

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So, hot pan, I've got the bones in
there, get a nice colour.

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So I'm going to toast off some
desiccated coconut.

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The coconut goes in.

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Wow.

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In the coloured bones,
I've just deglazed it

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with the aniseed liqueur
and I've reduced that down,

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and now I've added a bit of
fish stock.

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And then I'm going to add
the coconut milk.

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So while the sauce is reducing down,
I'm going to do my turnip garnish.

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Keeping it really simple.

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I'm making a brine. I've got salt,
a bit of sugar, peppercorns,

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and some hard herbs in there,
bring it up to the boil.

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I'm going to thinly slice
the turnip,

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and then just add the brine to it.

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And it will just slowly sort of
macerate in there.  Mm!

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You just pour that brine liquid
on top of that, in that bowl,

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so it can retain a bit of crunch,
but also take on those flavours?

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That's right.  Nice.

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So I've got some sea aster here,

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and some various sea herbs to go
with the garnish.

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I don't think
I've ever had sea aster.

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Isn't that what the Spanish do
after lunch?

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LAUGHTER

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Very good.

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So, guys, my fish is ready
to be cooked.

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My turnip garnish is in the brine,
ready to go.

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I have my sauce, it's going
to reduce a bit more.

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And I'll just finish that with
a squeeze of lemon at the end.

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And my sea herbs,

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I'm going to just sweat this off
with the fish and serve.

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This fish is only going to take
a minute.

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So my fish has come out the pan,

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and I've just dropped in
the sea aster, just to wilt it.

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And then I start to plate.

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Look at that! Wonderful.

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It smells good.

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And there we have it.

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My brill with a turnip garnish
and a coconut sauce.

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I'm hoping that our chefs
will be able to fillet

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and cook the fish.

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Yes. The sauce making, I don't know.

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That looked quite complex to me.

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And then the presentation,

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can they get a dish that looks
anywhere near as smart as that?

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It looks simple,

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but yet, it's full of complexity.

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Let's get our first chef in
and see what they can do.  I'm ready.

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Let's bring them in.

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Marcus, you're going
to leave us now.

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You're going to watch things
very closely from the back room.

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We'll see you back here
for the tasting, yes?  OK, yeah.

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Right. Here we go.
First cook of the season.

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First to face Monica's Skills Test
is 25-year-old Cameron,

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a head chef at a seafood restaurant

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in the western highlands of
Scotland.

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It's an absolute paradise for food.

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A lot of the seafood that's landed
in Mallaig is heading

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to the likes of London,

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and the langoustines
are probably going to Paris.

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Food's been involved in my life
since I was extremely young.

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You know, when we were,
you know, ten and 11,

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we were down fishing for mackerel.

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And I finished school
in the summer holidays,

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and for six weeks, we just went
fishing every single day.

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The Skills Test is a mix of
emotions.

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I think it's very exciting,

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but there's quite a lot of fear
there cos you just have no idea

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what you're getting yourself into.

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Let's just hope it's fish.

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Welcome to Professional MasterChef.

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This is the Skills Test.

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So what I would like you to do,
Cameron,

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is to prepare and cook us
a portion of this lovely brill,

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served with a turnip garnish
and a coconut sauce.

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How does that sound?

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I'm very excited to see fish
in front of me,

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I won't lie to you.
Great to see that you're excited.

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You have 20 minutes. Off you go.
Thank you very much.

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Cameron, it looks like
you've prepared fish before.

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I work at a seafood restaurant.

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Amazing.  Yeah.

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It's obviously much easier at home

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without you guys watching.

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But, no, I love working with fish.

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I love eating fish. We're so lucky.

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You know, the restaurant that
our family own,

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it looks out onto the pier where all
the boats come in with all the fish.

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So it's a family restaurant?
My mum is the owner.

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My brother is the restaurant
manager and I'm the head chef.

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Just cooking fantastic
local fresh seafood.

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What are the chances of your first
Skills Test on MasterChef being fish

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when you actually work in
a fish restaurant?

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Get the sauce on now.

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What have you got there?

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I've just put some coconut milk in.

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I'm going to reduce it slightly.

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Erm...  You're halfway, Cameron.

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I'm just going with the flow
right now, I'm afraid.

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I've not really got much of a plan.

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He's got the fish carcass
at the back.

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I hope he brings it back
and uses it for his sauce.

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Just think through this,
what you need to serve.

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This is...

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He seems a little bit flustered.

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Yeah, I'm not 100% sure what I'm
doing with the sauce, I'm afraid.

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I think the coconut sauce
is throwing him a little bit.

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Use the bones.
You've got some fish stock there.

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You've got the coconut,
you've got a bit of alcohol.

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It should be pretty straightforward.

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All chefs should know that.

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I'm going to reduce down
the aniseed liquor,

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and then I'm going to add
a little bit of fish stock,

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and add the coconut milk
and then reduce that down,

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and maybe finish it
with some nice herbs.

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I'm going to cook the piece of fish,

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and I'm just going to work
on the turnip whilst I'm doing that.

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So you've got a plan.

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I'm a man with a plan.

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Going to add some fish stock now.

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Reduce that down as well.

187
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What are you going to do
with those turnips?

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I'm going to just blanch them
in water.

189
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Then once the fish is resting,

190
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I'm just going to toss the turnips
through the pan.

191
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Just get a bit more flavour
into the turnip.

192
00:09:05,040 --> 00:09:06,600
He's not tasted that sauce.

193
00:09:06,600 --> 00:09:09,160
I don't think I've seen him
season anything yet.

194
00:09:15,320 --> 00:09:18,000
I'm curious, what made
you enter MasterChef?

195
00:09:18,000 --> 00:09:20,200
I've always been a huge fan of
the show,

196
00:09:20,200 --> 00:09:24,440
and it's a fantastic opportunity to
be able to cook for you guys,

197
00:09:24,440 --> 00:09:27,320
and to see where I'm at with
my cooking, you know.

198
00:09:27,320 --> 00:09:30,680
You've got a minute,
so let's get it together, Chef.

199
00:09:30,680 --> 00:09:32,720
Thank you.  It goes quick,
doesn't it?

200
00:09:32,720 --> 00:09:34,240
HE EXHALES

201
00:09:35,480 --> 00:09:36,800
All right. Here we go.

202
00:09:42,000 --> 00:09:43,680
There we go.  Well done.

203
00:09:43,680 --> 00:09:46,440
You OK?  Wow. Thank goodness.

204
00:09:43,680 --> 00:09:46,440
MONICA CHUCKLES

205
00:09:46,440 --> 00:09:48,680
It's over.
Thanks for giving me fish, guys.

206
00:09:48,680 --> 00:09:50,000
Appreciate it.

207
00:09:48,680 --> 00:09:50,000
MONICA LAUGHS

208
00:09:53,600 --> 00:09:54,920
How did you find that?

209
00:09:54,920 --> 00:09:56,440
The pressure is crazy.

210
00:10:05,280 --> 00:10:06,920
The way you were filleting the fish,

211
00:10:06,920 --> 00:10:10,520
it clearly shows you've worked
with fish before.

212
00:10:10,520 --> 00:10:13,560
However, the sauce is wishy-washy.

213
00:10:13,560 --> 00:10:15,680
I think you got flustered.

214
00:10:15,680 --> 00:10:18,920
What you could have done
to really give this coconut sauce

215
00:10:18,920 --> 00:10:22,160
lots of flavour was use
the bones of the fish there.

216
00:10:23,920 --> 00:10:27,000
I really enjoyed watching you
approach the fish.

217
00:10:27,000 --> 00:10:28,760
The skinning - great job.

218
00:10:28,760 --> 00:10:30,520
I can certainly taste turnip.

219
00:10:30,520 --> 00:10:35,200
Sauce making is all about making
the ingredients sing and dance.

220
00:10:35,200 --> 00:10:36,560
Nice fish cookery, though.

221
00:10:36,560 --> 00:10:38,480
The brill tastes delicious.

222
00:10:38,480 --> 00:10:42,640
I think we'd call that a game of two
halves, if we were football pundits.

223
00:10:42,640 --> 00:10:45,120
Great fish prep. Look forward to
seeing you in the next round.

224
00:10:45,120 --> 00:10:46,280
Thank you, Chef.

225
00:10:49,760 --> 00:10:52,160
Getting that fish filleted
was fantastic to watch.

226
00:10:52,160 --> 00:10:53,200
Great potential.

227
00:10:54,800 --> 00:10:56,600
It could have went a lot worse.

228
00:10:56,600 --> 00:10:59,840
But it was just rookie mistakes,
things you don't do.

229
00:10:59,840 --> 00:11:02,160
Cos just under the pressure,
you don't think.

230
00:11:02,160 --> 00:11:04,440
And, erm... Yeah, it's done now.

231
00:11:07,520 --> 00:11:11,920
Next up is 24-year-old Dara,
born in Limerick.

232
00:11:11,920 --> 00:11:14,920
He's now a sous-chef in
a fine dining restaurant

233
00:11:14,920 --> 00:11:17,960
on the south coast near Portsmouth.

234
00:11:17,960 --> 00:11:19,440
Cheffing is not for everyone.

235
00:11:19,440 --> 00:11:22,520
So you need to want to be a chef
to be a chef.

236
00:11:22,520 --> 00:11:25,640
I started as a KP, just in a pub
in the New Forest.

237
00:11:25,640 --> 00:11:28,560
Worked my way up, and I kind
of flourished from there.

238
00:11:28,560 --> 00:11:30,520
I'm quite proud to say
what I've done,

239
00:11:30,520 --> 00:11:33,200
cos I've kind of come up from
not knowing anything

240
00:11:33,200 --> 00:11:35,480
to kind of going,
"Oh, I know quite a bit."

241
00:11:35,480 --> 00:11:38,040
Doing this, there's like a massive
thing of, like,

242
00:11:38,040 --> 00:11:40,480
"Am I good enough to do it?
Is my confidence there?

243
00:11:40,480 --> 00:11:43,360
"Is my skill set ready? Am I ready?"

244
00:11:43,360 --> 00:11:45,080
Am I ready? Yes.

245
00:11:50,240 --> 00:11:52,360
Dara, welcome to Professional
MasterChef.

246
00:11:52,360 --> 00:11:54,520
This Skills Test was set by Monica.

247
00:11:54,520 --> 00:11:56,160
You all right, Dara?  Yes.

248
00:11:56,160 --> 00:11:58,280
The nerves are starting to kick in,

249
00:11:58,280 --> 00:12:00,120
but I'll try and channel them.

250
00:12:00,120 --> 00:12:03,280
And hopefully I'll be well on this,
so...  That's the spirit.

251
00:12:03,280 --> 00:12:07,080
What I would like you to do, Dara,
is to prepare the brill

252
00:12:07,080 --> 00:12:09,160
and cook us a portion,

253
00:12:09,160 --> 00:12:12,720
served with a turnip garnish of
your choice

254
00:12:12,720 --> 00:12:14,720
and a coconut sauce.

255
00:12:14,720 --> 00:12:16,760
When you're ready,
you have 20 minutes.

256
00:12:16,760 --> 00:12:17,880
Perfect. Thank you, Chef.

257
00:12:19,920 --> 00:12:22,000
Do you want to take it
out the tray, on the board?

258
00:12:22,000 --> 00:12:23,120
Yes, Chef.

259
00:12:23,120 --> 00:12:25,600
Come on, get your chef's head on,
Dara.  Yes, Chef.

260
00:12:29,400 --> 00:12:31,760
So, Dara, lots of fish prep
where you work?

261
00:12:31,760 --> 00:12:34,480
Yeah, so I'm actually lucky
with where I work.

262
00:12:34,480 --> 00:12:37,000
It's a little town
down the south coast.

263
00:12:37,000 --> 00:12:38,840
Just don't want the nerves

264
00:12:38,840 --> 00:12:41,640
to overtake, but I'm sure

265
00:12:41,640 --> 00:12:42,760
I'll be OK.

266
00:12:46,320 --> 00:12:48,960
He's cutting through the bone
a little bit there,

267
00:12:48,960 --> 00:12:51,040
so he just needs to be
a bit more gentle.

268
00:12:51,040 --> 00:12:52,640
Steady. Steady.

269
00:12:58,320 --> 00:13:00,440
It's interesting.
He's left the skin on the brill

270
00:13:00,440 --> 00:13:01,840
and he's going to pan fry it.

271
00:13:01,840 --> 00:13:05,720
I've never seen a pan-fried piece
of brill with skin on before.

272
00:13:05,720 --> 00:13:07,880
Do you have a plan
for your coconut sauce?

273
00:13:07,880 --> 00:13:11,560
So I'm going to cook out
some bay leaves.

274
00:13:11,560 --> 00:13:13,680
Put the sauce...
Get it ready into the pan.

275
00:13:17,800 --> 00:13:19,840
You've had five minutes.
You're doing all right.

276
00:13:19,840 --> 00:13:22,080
You've got 15 minutes left.
The nerves are settling in,

277
00:13:22,080 --> 00:13:24,320
and I just don't want them
to overtake me.  Take a breath.

278
00:13:24,320 --> 00:13:25,720
Take a breath.

279
00:13:25,720 --> 00:13:28,040
He just needs to keep himself
together now.

280
00:13:28,040 --> 00:13:29,640
Careful with that pot. That pot.

281
00:13:32,360 --> 00:13:33,800
Thank you, Chef.

282
00:13:33,800 --> 00:13:35,600
How did you get to being
a chef, Dara?

283
00:13:35,600 --> 00:13:39,400
My dad's been a chef.
Recently retired. 52 years.

284
00:13:39,400 --> 00:13:41,480
I hope he's got his feet up.

285
00:13:41,480 --> 00:13:42,680
He deserves it.

286
00:13:42,680 --> 00:13:45,720
He deserves a rest,
after 52 years in hospitality.

287
00:13:45,720 --> 00:13:48,280
Pretty much my whole family
came up through hospitality.

288
00:13:48,280 --> 00:13:51,040
Hopefully I'll do them proud today.
It's in your DNA, Dara.

289
00:13:51,040 --> 00:13:54,960
Well, that's what I'm hopefully
trying to prove.

290
00:13:54,960 --> 00:13:57,840
So I'm just going to reduce
my stock down for the sauce.

291
00:13:57,840 --> 00:14:01,040
I'm going to get my fish
on cooking moment... Momentarily.

292
00:14:01,040 --> 00:14:02,360
Turn the hob down.

293
00:14:02,360 --> 00:14:04,480
Turn it down. Turn it down.
Turn it down!

294
00:14:04,480 --> 00:14:07,800
You're halfway.  I don't know why
I'm getting so... So nervous.

295
00:14:07,800 --> 00:14:11,040
I hope he's remembered
that this is a coconut sauce

296
00:14:11,040 --> 00:14:13,960
because he's got no coconut
anywhere near those pans yet.

297
00:14:13,960 --> 00:14:17,040
So, Dara, you've trimmed
up some turnips.

298
00:14:17,040 --> 00:14:19,280
You've got some stock reducing.

299
00:14:19,280 --> 00:14:21,640
Is that right?  Yeah.
So I'm just reducing the stock

300
00:14:21,640 --> 00:14:22,720
a little bit more.

301
00:14:22,720 --> 00:14:24,720
I'm going to add my coconut
into this

302
00:14:24,720 --> 00:14:26,440
and then I'm going to season it,

303
00:14:26,440 --> 00:14:29,280
and then I'm going to cook my brill
with some herbs.

304
00:14:29,280 --> 00:14:31,880
So a bit of rosemary,
a bit of thyme, a bit of bay leaf.

305
00:14:35,720 --> 00:14:37,760
Dara, now you're here
feeling the pressure,

306
00:14:37,760 --> 00:14:40,120
are you wondering why you entered
the competition?

307
00:14:40,120 --> 00:14:42,400
Yes. Definitely much so.

308
00:14:42,400 --> 00:14:45,120
Do you know, Dara, I think it takes
a brave chef even to walk

309
00:14:45,120 --> 00:14:47,240
through these doors. So well done.

310
00:14:47,240 --> 00:14:49,120
I appreciate that. Thank you.

311
00:14:49,120 --> 00:14:51,560
You have five minutes.

312
00:14:51,560 --> 00:14:54,320
Yes, Chef.  Are you going to serve
the turnip batons raw?

313
00:14:54,320 --> 00:14:56,640
So I'm going to serve the turnip
batons raw just to give it

314
00:14:56,640 --> 00:14:58,920
a texture on the plate,
so it's not just fish and sauce.

315
00:14:58,920 --> 00:15:01,160
I don't mind vegetables
with a bit of bite,

316
00:15:01,160 --> 00:15:03,360
but I just think raw turnip
on the plate,

317
00:15:03,360 --> 00:15:04,960
I'm not sure this will work.

318
00:15:04,960 --> 00:15:06,600
Go on, then.
You've got a minute or so.

319
00:15:06,600 --> 00:15:08,480
Let's get it on a plate, Chef.

320
00:15:08,480 --> 00:15:10,360
Yes, Chef.  Stop shaking.

321
00:15:20,760 --> 00:15:22,960
Are you done, Chef?  Yes.

322
00:15:22,960 --> 00:15:24,320
Good. Well done.

323
00:15:33,000 --> 00:15:34,760
I bet you're glad that's over, Dara.

324
00:15:34,760 --> 00:15:37,560
Yeah, but the pressure was on there.

325
00:15:44,080 --> 00:15:46,040
Dara, you left the skin on.

326
00:15:46,040 --> 00:15:49,080
I don't mind. But not a gram of
seasoning on there.

327
00:15:49,080 --> 00:15:52,160
The turnip garnish, I quite like
them raw as batons like this.

328
00:15:52,160 --> 00:15:55,080
But your coconut sauce is just
missing that body

329
00:15:55,080 --> 00:15:57,800
and so much more that could have
gone into it.

330
00:15:57,800 --> 00:16:00,640
You need to get those nerves
under control.

331
00:16:00,640 --> 00:16:02,200
Dara, you got off to a good start.

332
00:16:02,200 --> 00:16:06,200
But as you started to fillet
the fish, you started to hack away.

333
00:16:06,200 --> 00:16:07,800
The sauce making,

334
00:16:07,800 --> 00:16:10,840
I have to question whether you can
make a sauce or not.

335
00:16:10,840 --> 00:16:13,360
The turnip, raw.
Quite an unusual thing to do.

336
00:16:13,360 --> 00:16:15,800
But having said that, it's nice.
It's fresh.

337
00:16:17,200 --> 00:16:18,560
Dara, your nerves.

338
00:16:18,560 --> 00:16:21,920
I didn't know whether to stand in
and help you or give you a hug.

339
00:16:21,920 --> 00:16:24,480
You've got the next round
to put things right.

340
00:16:24,480 --> 00:16:25,520
Thank you.

341
00:16:28,800 --> 00:16:31,240
His hands were visibly shaking,
weren't they?

342
00:16:31,240 --> 00:16:33,240
You can't work like that.

343
00:16:33,240 --> 00:16:35,520
As he continued,
it just got worse and worse.  Yeah.

344
00:16:35,520 --> 00:16:37,000
He's going to be fine,

345
00:16:37,000 --> 00:16:38,840
as long as he calms down
a little bit.  Mm.

346
00:16:41,080 --> 00:16:42,920
That was really, really intense.

347
00:16:42,920 --> 00:16:45,800
Once I finished, I realised how much
ingredients was left on the bench

348
00:16:45,800 --> 00:16:47,320
that I could have used.

349
00:16:47,320 --> 00:16:49,160
And, yeah, I just let myself down.

350
00:16:49,160 --> 00:16:51,880
But I need to pull it back now
in the second round.

351
00:16:54,160 --> 00:16:56,000
Now, Marcus, your Skills Test.

352
00:16:56,000 --> 00:16:57,600
What are you going
to get them to do?

353
00:16:57,600 --> 00:17:00,080
I would like our chefs
to poach and pan fry

354
00:17:00,080 --> 00:17:02,120
a portion of this guinea fowl,

355
00:17:02,120 --> 00:17:03,520
make a sherry hollandaise

356
00:17:03,520 --> 00:17:04,960
and serve it with a bitter salad.

357
00:17:04,960 --> 00:17:08,640
Butchery. Tough Skills Test,
I think, for any chef.

358
00:17:08,640 --> 00:17:10,400
But let's hope they've practised.

359
00:17:10,400 --> 00:17:12,240
Poaching, it's a delicate
way of cooking it

360
00:17:12,240 --> 00:17:13,880
so that it doesn't dry out.

361
00:17:13,880 --> 00:17:16,120
And just finishing it in
the pan at the end

362
00:17:16,120 --> 00:17:18,680
is just to gently colour
the skin, nothing more.

363
00:17:18,680 --> 00:17:21,160
Lots of classic chef skills
to master here.

364
00:17:21,160 --> 00:17:22,760
20 minutes, Marcus. Please, show us.

365
00:17:22,760 --> 00:17:25,000
First thing you need to do is get
the poaching liquid on,

366
00:17:25,000 --> 00:17:26,840
because I'm going to be
poaching the breast.

367
00:17:26,840 --> 00:17:28,560
So I've got some brown
chicken stock here.

368
00:17:28,560 --> 00:17:30,040
I've got shallots, peppercorns,

369
00:17:30,040 --> 00:17:32,200
bay leaf, thyme, rosemary
and a pinch of salt.

370
00:17:32,200 --> 00:17:35,760
Bring it up to the boil
and allow them to infuse.

371
00:17:35,760 --> 00:17:38,240
The other key things
they need to get on as well

372
00:17:38,240 --> 00:17:42,200
is their vinegar reduction,
which is the base of hollandaise.

373
00:17:42,200 --> 00:17:44,040
So I've got here
a white wine vinegar...

374
00:17:47,560 --> 00:17:48,960
..and some sherry vinegar.

375
00:17:50,080 --> 00:17:52,040
And then you need to get
your butter on.

376
00:17:53,360 --> 00:17:57,320
So now we go to our guinea fowl.

377
00:17:58,560 --> 00:18:01,640
I love guinea fowl.
It's one of my favourites.

378
00:18:01,640 --> 00:18:04,080
So what I want to do is
I want to butcher this down.

379
00:18:04,080 --> 00:18:07,120
I want them to remove the legs,
the wings, the two breasts,

380
00:18:07,120 --> 00:18:09,080
and cook and serve one portion.

381
00:18:14,720 --> 00:18:17,920
You can see, Gregg,
the guinea fowl has no fat.

382
00:18:17,920 --> 00:18:20,240
They've got to be careful
and take their time.

383
00:18:25,000 --> 00:18:26,520
So there you have it.

384
00:18:26,520 --> 00:18:29,280
If they think of a chicken
and they just approach it

385
00:18:29,280 --> 00:18:31,400
exactly the same way,
they should be OK.

386
00:18:31,400 --> 00:18:32,960
So the stock's come up to the boil.

387
00:18:32,960 --> 00:18:34,480
I've just turned it down,

388
00:18:34,480 --> 00:18:38,720
and then just take the breast
and just drop that in.

389
00:18:38,720 --> 00:18:42,200
Should the guinea fowl already be
cooked in the poaching liquid

390
00:18:42,200 --> 00:18:43,520
before it goes into the pan?

391
00:18:43,520 --> 00:18:44,920
I'd say three-quarters cooked.

392
00:18:44,920 --> 00:18:47,360
You can have the guinea fowl
a little bit on the pink side,

393
00:18:47,360 --> 00:18:48,600
it's absolutely fine.

394
00:18:48,600 --> 00:18:50,360
Now onto the hollandaise.

395
00:18:50,360 --> 00:18:53,960
The vinegar reduction is reduced
down and my butter is ready to go.

396
00:18:53,960 --> 00:18:56,280
Hollandaise is such
a versatile sauce,

397
00:18:56,280 --> 00:18:57,720
you can add flavourings to it,

398
00:18:57,720 --> 00:18:59,280
you can pour puree through it.

399
00:18:59,280 --> 00:19:02,720
For example, garlic puree
to change it.

400
00:19:02,720 --> 00:19:06,800
So you just bring up
your egg yolks to a ribbon stage.

401
00:19:06,800 --> 00:19:08,880
Start to get those over your
bain-marie.

402
00:19:10,480 --> 00:19:14,840
So whip the egg yolks up before
they go anywhere near any heat?

403
00:19:14,840 --> 00:19:17,040
Yeah. Overheat and it will split.

404
00:19:17,040 --> 00:19:18,760
They'll cook on the side.

405
00:19:18,760 --> 00:19:22,280
Not enough heat and
it's just going to be raw egg.

406
00:19:22,280 --> 00:19:25,720
And then that's your acidity
reduction?  That's it.

407
00:19:25,720 --> 00:19:28,800
It's really important, Gregg,
that once our chefs start

408
00:19:28,800 --> 00:19:31,760
with the hollandaise,
that they do not walk away from it

409
00:19:31,760 --> 00:19:33,040
or it will just scramble.

410
00:19:35,760 --> 00:19:37,840
So as it's cooking
and getting thicker,

411
00:19:37,840 --> 00:19:39,880
so rather than letting it down
with water,

412
00:19:39,880 --> 00:19:41,760
I'm just using
concentrated sherry.

413
00:19:41,760 --> 00:19:44,600
Because that's the flavour
I just want it to have at the end.

414
00:19:45,800 --> 00:19:48,360
Now on to our little salad.

415
00:19:50,720 --> 00:19:53,120
I have a personal love of chicory.

416
00:19:53,120 --> 00:19:55,680
I like the crunch.
I like the real bitterness.

417
00:19:55,680 --> 00:19:58,560
This salad is whatever you want
it to be.

418
00:19:58,560 --> 00:20:00,080
A bit of fennel.

419
00:20:00,080 --> 00:20:01,360
A bit of parsley.

420
00:20:01,360 --> 00:20:02,880
There's some lovely herbs there.

421
00:20:02,880 --> 00:20:05,160
I spy a bit of truffle on the side
as well.  Yep.

422
00:20:07,240 --> 00:20:09,800
So I've just taken the guinea fowl
out of the cooking liquid.

423
00:20:09,800 --> 00:20:12,600
Pat it dry, because otherwise
you'll just get the water

424
00:20:12,600 --> 00:20:14,680
into the fat
and it'll just spit at you.

425
00:20:14,680 --> 00:20:17,000
And remove the fillet off
the breast.

426
00:20:17,000 --> 00:20:18,640
I've just put that to one side.

427
00:20:18,640 --> 00:20:19,880
Oil in the pan.

428
00:20:19,880 --> 00:20:22,120
All I want to do is just put
a little touch of colour

429
00:20:22,120 --> 00:20:23,680
onto the skin, that's all.

430
00:20:23,680 --> 00:20:24,880
It's almost cooked.

431
00:20:24,880 --> 00:20:27,360
And as you can see,
it's a fabulous colour.

432
00:20:27,360 --> 00:20:28,880
That's lovely and golden.

433
00:20:28,880 --> 00:20:32,760
So that is really gentle -
and that's the whole point, right?

434
00:20:32,760 --> 00:20:36,080
Yeah.  Because anything more than
gentle and it will dry.

435
00:20:36,080 --> 00:20:37,400
That's right.  That's right.

436
00:20:37,400 --> 00:20:39,040
Now I'm ready to dress the plate.

437
00:20:41,640 --> 00:20:43,000
Beautiful.

438
00:20:43,000 --> 00:20:44,400
So I've got a little truffle here.

439
00:20:44,400 --> 00:20:46,960
So I've taken the fillet
off the breast

440
00:20:46,960 --> 00:20:48,360
and I've just kept that separate.

441
00:20:48,360 --> 00:20:50,840
I've not pan-fried it, cos it does
dry out very quickly

442
00:20:50,840 --> 00:20:53,600
and I've just covered it
in this little truffle.

443
00:20:53,600 --> 00:20:54,760
Guinea fowl.

444
00:20:58,200 --> 00:20:59,560
Oh, how pretty.

445
00:20:59,560 --> 00:21:00,720
There we have it.

446
00:21:00,720 --> 00:21:02,240
Poached and pan-fried guinea fowl,

447
00:21:02,240 --> 00:21:05,080
sherry hollandaise,
and a bitter salad.

448
00:21:05,080 --> 00:21:06,840
Absolutely stunning!

449
00:21:13,160 --> 00:21:15,040
I actually can't believe
that guinea fowl.

450
00:21:15,040 --> 00:21:16,880
To get that crispness on the outside

451
00:21:16,880 --> 00:21:20,240
and to have it so juicy in the
middle is absolutely lovely.

452
00:21:20,240 --> 00:21:23,240
It actually tastes a little bit
like a glass of sherry

453
00:21:23,240 --> 00:21:25,280
INSIDE the hollandaise.

454
00:21:25,280 --> 00:21:27,080
I think it's going to be
a great test.  Mm.

455
00:21:27,080 --> 00:21:31,400
And, you know, just hopefully our
chefs manage to keep calm

456
00:21:31,400 --> 00:21:34,120
and deliver beautifully
cooked guinea fowl.

457
00:21:34,120 --> 00:21:36,520
We've got two new chefs to meet
to do this challenge.

458
00:21:36,520 --> 00:21:38,240
Shall we get them in?
Let's get them in.

459
00:21:38,240 --> 00:21:40,640
Monica, we'll see you back
here for the tasting, right?

460
00:21:40,640 --> 00:21:41,920
Right. See you later.  OK.

461
00:21:43,800 --> 00:21:48,800
Chef de partie Himanshu is first
to face Marcus's Skills Test.

462
00:21:48,800 --> 00:21:51,040
Originally from New Delhi in India,

463
00:21:51,040 --> 00:21:55,320
he currently works in an exclusive
brasserie in London.

464
00:21:55,320 --> 00:21:57,240
We grew up eating with street food.

465
00:21:57,240 --> 00:22:00,760
It's so cheap, so I can afford
it on my pocket money.

466
00:22:00,760 --> 00:22:05,200
And then one day I decided
to go to culinary college.

467
00:22:05,200 --> 00:22:07,880
So my dream is to travel
across to India.

468
00:22:07,880 --> 00:22:09,560
I want to cover all the regions.

469
00:22:09,560 --> 00:22:13,000
I want to cover all the cuisines
and cultures and traditions.

470
00:22:13,000 --> 00:22:16,480
I would like to represent Indian
street food in a fine dining way.

471
00:22:20,560 --> 00:22:23,280
Himanshu, welcome
to Professional MasterChef.

472
00:22:23,280 --> 00:22:26,760
This is a Skills Test, and it was
set by my friend Marcus.

473
00:22:26,760 --> 00:22:27,880
How are you feeling?

474
00:22:27,880 --> 00:22:30,920
I'm feeling combinations of
many feelings right now.

475
00:22:30,920 --> 00:22:33,840
I'd like you to butcher
down the guinea fowl.

476
00:22:33,840 --> 00:22:37,160
Yes.  I'd like you to poach
and pan-fry one portion.

477
00:22:37,160 --> 00:22:39,640
Yes.  Served with a sherry
hollandaise.

478
00:22:39,640 --> 00:22:41,280
Yeah.  And a bitter salad.

479
00:22:41,280 --> 00:22:43,400
How have you worked with
guinea fowl before?

480
00:22:43,400 --> 00:22:47,640
Not with guinea fowls, but I assume
it's like all the birds.

481
00:22:47,640 --> 00:22:49,040
I'm confident about it.

482
00:22:49,040 --> 00:22:51,080
Right, over to you.

483
00:22:51,080 --> 00:22:53,200
20 minutes.  Off you go.

484
00:22:56,120 --> 00:22:58,520
So I'm just going to start with...

485
00:23:00,480 --> 00:23:03,160
..removing down this leg piece.

486
00:23:04,280 --> 00:23:06,800
He's not prepared guinea fowl
before, but like he says,

487
00:23:06,800 --> 00:23:09,080
it's like other poultry.
And that's good.

488
00:23:09,080 --> 00:23:12,040
That's a good way to attempt
something you've not done before.

489
00:23:16,320 --> 00:23:17,880
What have you got in that pan there?

490
00:23:17,880 --> 00:23:20,920
Chicken stock with a nice
flavour of rosemary.

491
00:23:20,920 --> 00:23:24,320
I'm going to simmer it down so that
it's ready by the time

492
00:23:24,320 --> 00:23:26,160
I butcher this down.

493
00:23:26,160 --> 00:23:28,800
When did you first fall in love
with cookery, Chef?

494
00:23:28,800 --> 00:23:31,640
So I started
when I was eight years old.

495
00:23:31,640 --> 00:23:35,040
My mum was tired of cooking
everything,

496
00:23:35,040 --> 00:23:37,320
and I offered her her tea.

497
00:23:37,320 --> 00:23:41,200
And the very own moment,
I felt in love with the cookery.

498
00:23:43,240 --> 00:23:46,840
Should have just taken the breasts
off while it was still whole.

499
00:23:46,840 --> 00:23:49,440
I think Himanshu's
a little bit out of practice

500
00:23:49,440 --> 00:23:51,160
with his butchery skills.

501
00:23:51,160 --> 00:23:52,920
Six minutes have gone.

502
00:23:52,920 --> 00:23:56,120
Yes, sir.  You're doing all right.
You've got 14 minutes left.

503
00:23:56,120 --> 00:23:58,360
Are you familiar with the
sauce - hollandaise?

504
00:23:58,360 --> 00:24:02,320
Uh, when I was 21 years old,
I moved to Dubai.

505
00:24:02,320 --> 00:24:06,520
This was my first job to do,
only hollandaise every day.

506
00:24:06,520 --> 00:24:08,400
Every day, fresh for every service.

507
00:24:08,400 --> 00:24:11,760
So talk to me about how you're going
to make your hollandaise.

508
00:24:11,760 --> 00:24:14,800
So I'm going to just put
some of the sherry vinegar

509
00:24:14,800 --> 00:24:16,200
inside my egg yolks.

510
00:24:23,520 --> 00:24:24,800
Himanshu's put...

511
00:24:25,920 --> 00:24:27,520
..the butter into the oven.

512
00:24:27,520 --> 00:24:30,280
Any other early food memories
cooking with Mum?

513
00:24:30,280 --> 00:24:33,160
Yes. She was my first tutor.

514
00:24:33,160 --> 00:24:36,640
I always wanted to do Indian
cuisine, but then I moved

515
00:24:36,640 --> 00:24:40,400
to Dubai, I got only one option -
to work in a French restaurant.

516
00:24:40,400 --> 00:24:44,200
So I struggled a lot because
everything they were doing

517
00:24:44,200 --> 00:24:45,680
was totally different.

518
00:24:45,680 --> 00:24:49,040
So you're going to be seeing me
doing many things.

519
00:24:49,040 --> 00:24:52,360
Some of them are French
with Indian touch in it.

520
00:24:52,360 --> 00:24:57,640
Ooh, sounds like Himanshu's going to
treat us with some wonderful food.

521
00:24:57,640 --> 00:25:00,240
Your guinea fowl breast is poaching.

522
00:25:00,240 --> 00:25:03,000
Yes.  Your eggs are aerating
for your hollandaise.

523
00:25:03,000 --> 00:25:05,720
Your butter's in the oven melting.
Yeah.

524
00:25:05,720 --> 00:25:07,680
Your salad is prepared.  Yes.

525
00:25:07,680 --> 00:25:09,040
You've got five minutes left,

526
00:25:09,040 --> 00:25:10,800
so you're going to need
to get a move on.

527
00:25:10,800 --> 00:25:15,200
Perfect. Now it's the time for
searing this bad boy.

528
00:25:15,200 --> 00:25:17,320
This bad boy!

529
00:25:15,200 --> 00:25:17,320
LAUGHS

530
00:25:21,720 --> 00:25:23,400
Now I'll check on my butter.

531
00:25:23,400 --> 00:25:26,160
Do you always clarify your butter
in the oven?  No.

532
00:25:26,160 --> 00:25:27,440
I don't know why I did that,

533
00:25:27,440 --> 00:25:28,960
but it's fine.

534
00:25:27,440 --> 00:25:28,960
LAUGHS

535
00:25:28,960 --> 00:25:30,240
I got the same result.

536
00:25:30,240 --> 00:25:32,720
THEY LAUGH

537
00:25:32,720 --> 00:25:35,320
You have now got to finish
the hollandaise.

538
00:25:35,320 --> 00:25:37,960
OK.  And you've got
to dress your salad and plate up.

539
00:25:37,960 --> 00:25:39,200
You need to start speeding up.

540
00:25:39,200 --> 00:25:40,720
Yes.  Come on, come on.

541
00:25:40,720 --> 00:25:42,440
Come on. Get your butter in there.

542
00:25:44,600 --> 00:25:46,800
Let's start getting this together.
Come on.  Yes.

543
00:25:46,800 --> 00:25:48,480
All good?  Hopefully. Yes.

544
00:25:48,480 --> 00:25:50,840
How happy are you?  I'm really happy.

545
00:25:50,840 --> 00:25:53,080
So are we.
Come on, let's get it on a plate.

546
00:25:58,760 --> 00:26:00,760
Well done, my friend.

547
00:26:00,760 --> 00:26:02,520
Yes!  That's it.

548
00:26:02,520 --> 00:26:03,680
In the nick of time!

549
00:26:19,080 --> 00:26:20,880
Watching you from the back there,

550
00:26:20,880 --> 00:26:22,840
I had concerns with the butchery.

551
00:26:22,840 --> 00:26:26,120
The breasts need to come
off before you remove the backbone

552
00:26:26,120 --> 00:26:27,960
of the carcass.

553
00:26:27,960 --> 00:26:29,400
You got it poached.

554
00:26:29,400 --> 00:26:30,920
It's actually cooked quite nicely.

555
00:26:30,920 --> 00:26:33,560
It's moist.
And we have a hollandaise sauce.

556
00:26:33,560 --> 00:26:37,400
I think more sherry,
more flavour into the hollandaise.

557
00:26:37,400 --> 00:26:40,040
That's really what I was
looking for.

558
00:26:40,040 --> 00:26:43,680
I've got a nicely cooked guinea fowl
breast, a bitter salad,

559
00:26:43,680 --> 00:26:45,440
and a really well-made hollandaise.

560
00:26:45,440 --> 00:26:46,600
I'm enjoying your dish.

561
00:26:46,600 --> 00:26:49,360
Looking forward to seeing you
in the next round. Thank you, Chef.

562
00:26:53,480 --> 00:26:54,720
I could have done better.

563
00:26:54,720 --> 00:26:57,720
I did some mistakes,
but I'm going to show the judges

564
00:26:57,720 --> 00:27:00,600
what I am
and focus on my signature round.

565
00:27:02,320 --> 00:27:06,720
Last to face Marcus's Skills Test
is 31-year-old Catrin,

566
00:27:06,720 --> 00:27:10,520
head chef at a contract caterer
in central London.

567
00:27:10,520 --> 00:27:15,000
My style of food is very classic,
cos I'm classic trained.

568
00:27:15,000 --> 00:27:18,480
Also very sustainable, very modern.

569
00:27:18,480 --> 00:27:20,800
And, like, English-style food,

570
00:27:20,800 --> 00:27:22,520
but with Swedish influences,

571
00:27:22,520 --> 00:27:24,360
because that's where I'm from.

572
00:27:24,360 --> 00:27:27,320
My whole family would cook together.
If that was my brother and my dad

573
00:27:27,320 --> 00:27:30,640
and me, or with my mum or whoever
would be doing the cooking.

574
00:27:30,640 --> 00:27:33,320
It used to be like
a family activity.

575
00:27:33,320 --> 00:27:36,280
I think my biggest fear is
the Skills Test.

576
00:27:36,280 --> 00:27:38,520
You have no idea what's coming.

577
00:27:38,520 --> 00:27:40,480
All you can do is practise
everything.

578
00:27:43,320 --> 00:27:45,000
Catrin, lovely to meet you.

579
00:27:45,000 --> 00:27:47,120
Welcome to Professional MasterChef.

580
00:27:47,120 --> 00:27:49,960
I'd like you to butcher down
the guinea fowl,

581
00:27:49,960 --> 00:27:52,640
poach and pan-fry one portion.

582
00:27:52,640 --> 00:27:56,000
Serve it with a sherry hollandaise
and a bitter salad.

583
00:27:56,000 --> 00:27:58,080
20 minutes. Over to you.

584
00:27:58,080 --> 00:27:59,320
Thank you very much.

585
00:28:01,680 --> 00:28:04,080
Catrin is straight into it,
hit the ground running.

586
00:28:04,080 --> 00:28:05,760
She's got her butter on to melt.

587
00:28:05,760 --> 00:28:07,760
She's got her bain-marie on.

588
00:28:13,160 --> 00:28:15,040
You look like you've done
this before.

589
00:28:15,040 --> 00:28:18,480
Yeah, I'm in contract catering.
When we have our special events...

590
00:28:18,480 --> 00:28:21,000
Yep.  ..we tend to do
these kind of things.

591
00:28:22,880 --> 00:28:25,320
So she's doing
a reduction of sherry,

592
00:28:25,320 --> 00:28:27,840
as opposed to
a reduction of vinegar.

593
00:28:27,840 --> 00:28:30,120
Have you always wanted to be a chef?

594
00:28:30,120 --> 00:28:32,080
Well, I did at one point think,

595
00:28:32,080 --> 00:28:35,200
"Oh, I'm going to be a coastguard,
cos that's fun."

596
00:28:35,200 --> 00:28:37,520
But I was so seasick
that that did not work out.

597
00:28:37,520 --> 00:28:39,480
THEY LAUGH

598
00:28:39,480 --> 00:28:40,800
She needs to whisk that

599
00:28:40,800 --> 00:28:44,120
or those egg yolks
are going to cook.

600
00:28:44,120 --> 00:28:46,120
Whisk, whisk, whisk!

601
00:28:50,840 --> 00:28:53,560
To the poaching liquor, I'm just
going to add some more shallots

602
00:28:53,560 --> 00:28:54,800
for some more flavour.

603
00:28:54,800 --> 00:28:57,000
So I've got my clarified
butter melted.

604
00:28:57,000 --> 00:28:59,200
I've got my hollandaise working
over a bain-marie.

605
00:28:59,200 --> 00:29:00,760
I'm going to poach the guinea fowl.

606
00:29:00,760 --> 00:29:02,400
I'm going to finish it
in a pan after,

607
00:29:02,400 --> 00:29:04,120
just give it some colour for you.

608
00:29:04,120 --> 00:29:05,720
So, Swedish cuisine...  Yeah?

609
00:29:05,720 --> 00:29:07,840
..does that come into
your repertoire?

610
00:29:07,840 --> 00:29:12,520
I like to, like, have some
bit of my Swedishness

611
00:29:12,520 --> 00:29:15,040
in what I'm cooking on
a day-to-day basis.

612
00:29:15,040 --> 00:29:18,240
The flavours, things sort of like
reminding you from being back home

613
00:29:18,240 --> 00:29:20,760
when I was younger.  That water,
the poaching liquor looks

614
00:29:20,760 --> 00:29:24,960
like it's boiling, which could
actually make the guinea fowl

615
00:29:24,960 --> 00:29:28,560
breasts sort of tough and dry
if it overcooks.

616
00:29:28,560 --> 00:29:31,120
Have you got any butter in your
hollandaise yet?  No, not yet.

617
00:29:31,120 --> 00:29:33,520
I need to cool it down a little bit
before I add my butter.

618
00:29:33,520 --> 00:29:35,920
You're halfway, Chef.
You've got ten minutes left.  OK.

619
00:29:35,920 --> 00:29:38,520
I have to say, you look
incredibly relaxed.

620
00:29:38,520 --> 00:29:43,200
Well, you know, I think I am
quite calm as a person.

621
00:29:43,200 --> 00:29:45,840
Maybe not always confident,
but calm.  OK.

622
00:29:45,840 --> 00:29:48,000
Why cookery? What is it about food?

623
00:29:48,000 --> 00:29:49,960
I've just always really enjoyed it.

624
00:29:49,960 --> 00:29:54,560
And, like, in my family we tend to
do a lot of cooking together,

625
00:29:54,560 --> 00:29:56,960
and, like, my grandmother
and I always used

626
00:29:56,960 --> 00:29:59,360
to bake together as well.

627
00:29:59,360 --> 00:30:00,640
What made you come to the UK?

628
00:30:00,640 --> 00:30:04,640
I had an internship in a hotel
during my second year at uni,

629
00:30:04,640 --> 00:30:07,600
so I actually really enjoyed it.

630
00:30:07,600 --> 00:30:09,440
Said I was going to stay for a year.

631
00:30:09,440 --> 00:30:10,640
It's been ten.

632
00:30:12,480 --> 00:30:13,920
That's a bit sweet.

633
00:30:13,920 --> 00:30:18,520
It's sweet because she's used
the sherry and reduced it down.

634
00:30:18,520 --> 00:30:22,400
What Catrin is lacking in
her hollandaise is the vinegar.

635
00:30:22,400 --> 00:30:24,360
Catrin, you're doing well,

636
00:30:24,360 --> 00:30:26,000
but we've got five minutes left,

637
00:30:26,000 --> 00:30:28,520
so we need to get stuff on plates.

638
00:30:28,520 --> 00:30:29,720
Yep, no problem.

639
00:30:35,120 --> 00:30:38,000
I just want to give it a bit
of a colour.  Yep.

640
00:30:38,000 --> 00:30:40,360
Chef, you have two minutes left.

641
00:30:40,360 --> 00:30:42,240
Let's hope
the guinea fowl is cooked.

642
00:30:48,240 --> 00:30:49,600
Bit pink.

643
00:30:49,600 --> 00:30:51,400
Yeah. Just a bit.

644
00:30:51,400 --> 00:30:56,200
Well done.  It's what happens when
you poach and the liquid is boiling.

645
00:30:56,200 --> 00:30:58,240
The meat just tenses up
and it's just cooking

646
00:30:58,240 --> 00:30:59,400
around the outside.

647
00:30:59,400 --> 00:31:01,240
It's not penetrating through.

648
00:31:08,080 --> 00:31:10,360
Ooh. Nice.

649
00:31:10,360 --> 00:31:12,840
You're done with about
a minute to go.

650
00:31:12,840 --> 00:31:13,880
OK.  Well done, you.

651
00:31:17,960 --> 00:31:19,280
How are you, Catrin?

652
00:31:19,280 --> 00:31:21,120
Good, thank you.  Glad it's over?

653
00:31:21,120 --> 00:31:22,160
Yeah.

654
00:31:32,120 --> 00:31:33,760
Your calmness is great,

655
00:31:33,760 --> 00:31:35,640
but your butchery
is a little bit rough.

656
00:31:35,640 --> 00:31:38,120
You've got quite a lot of meat
left on the carcass there.

657
00:31:38,120 --> 00:31:39,840
I think that's down
to slightly rushing.

658
00:31:39,840 --> 00:31:41,480
When you're poaching meat,

659
00:31:41,480 --> 00:31:42,960
it's got to be a gentle poach.

660
00:31:42,960 --> 00:31:45,400
You want it to relax in the stock.

661
00:31:46,520 --> 00:31:49,120
I've got a guinea fowl that's not
as tender as it could be,

662
00:31:49,120 --> 00:31:50,600
but there is seasoning across it.

663
00:31:50,600 --> 00:31:52,960
I've got a nice crunchy salad
and I've got a hollandaise

664
00:31:52,960 --> 00:31:55,080
that's the right texture,
but very sweet.

665
00:31:56,440 --> 00:32:00,000
Catrin, I was really impressed
with how calm you are.

666
00:32:00,000 --> 00:32:02,880
The making of the hollandaise,
you got the bain-marie straight on.

667
00:32:02,880 --> 00:32:05,080
But the reduction was missing
the vinegar.

668
00:32:05,080 --> 00:32:07,840
And I watched you taste it
and say it was too sweet,

669
00:32:07,840 --> 00:32:11,520
but it was good to see
you tasting your food throughout.

670
00:32:11,520 --> 00:32:13,960
We'll see you in next round.
Thank you.  Thank you very much.

671
00:32:15,640 --> 00:32:19,760
Well, she seemed calm, but watching
her work tells a different story.

672
00:32:22,480 --> 00:32:26,160
I'm feeling good, but I also
think I could do better.

673
00:32:26,160 --> 00:32:27,720
The hardest thing about it is

674
00:32:27,720 --> 00:32:29,640
to not know what you're going into.

675
00:32:30,680 --> 00:32:32,440
I think you two have a couple
of concerns.

676
00:32:32,440 --> 00:32:33,840
I'm delighted with the start.

677
00:32:33,840 --> 00:32:36,040
I think across the board,
we've got four chefs.

678
00:32:36,040 --> 00:32:38,800
We've seen some interesting
points from all four of them.

679
00:32:38,800 --> 00:32:41,840
I'm excited. I'm happy.  For me,
there's one chef that stood out

680
00:32:41,840 --> 00:32:43,480
in the four and that was Cameron.

681
00:32:43,480 --> 00:32:46,080
I think he's got great potential.

682
00:32:46,080 --> 00:32:48,600
I think Catrin really needs
to come back strong

683
00:32:48,600 --> 00:32:49,960
with her signature dish.

684
00:32:49,960 --> 00:32:53,280
Himanshu, I'm really curious what
his style of food is about,

685
00:32:53,280 --> 00:32:54,840
so I'm excited to see that.

686
00:32:54,840 --> 00:32:58,840
And Dara, for me,
needs to control those nerves.

687
00:32:58,840 --> 00:33:01,040
In the next round, of course,
they get the opportunity

688
00:33:01,040 --> 00:33:02,880
to showcase their own food.

689
00:33:02,880 --> 00:33:04,520
Everything could change.

690
00:33:04,520 --> 00:33:05,640
Exciting.

691
00:33:19,800 --> 00:33:22,400
Chefs, wonderful to see
you back in our kitchen.

692
00:33:22,400 --> 00:33:25,440
I hope this time the nerves
have started to settle

693
00:33:25,440 --> 00:33:29,160
because this is when you get
to have some fun.

694
00:33:29,160 --> 00:33:33,880
This is your signature two-course
menu - one main, one dessert.

695
00:33:33,880 --> 00:33:36,920
Your chance to showcase
your skill set,

696
00:33:36,920 --> 00:33:39,760
your knowledge, your passion.

697
00:33:39,760 --> 00:33:43,040
You have 1 hour and 30 minutes.

698
00:33:43,040 --> 00:33:44,800
At the end of this,

699
00:33:44,800 --> 00:33:47,440
two of you will be leaving
the competition.

700
00:33:48,720 --> 00:33:51,520
You get one crack at this
opportunity.

701
00:33:51,520 --> 00:33:53,400
Grab it with both hands,

702
00:33:53,400 --> 00:33:56,160
cook well,
and I wish you the best of luck.

703
00:33:56,160 --> 00:33:57,840
Show us what you've got.

704
00:34:06,960 --> 00:34:09,520
The signature dish round, I think
everything's riding on it.

705
00:34:09,520 --> 00:34:12,400
I would like all the judges
to eat my food and go,

706
00:34:12,400 --> 00:34:13,680
"Wow, this boy can cook."

707
00:34:15,120 --> 00:34:17,040
How are you feeling?
I'm excited to be here.

708
00:34:17,040 --> 00:34:20,080
And hopefully I can execute
these two dishes for you.

709
00:34:20,080 --> 00:34:21,280
Good. What are they?

710
00:34:21,280 --> 00:34:24,120
Keeping it very Scottish. We're
doing venison loin, crispy haggis

711
00:34:24,120 --> 00:34:25,200
with a confit potato.

712
00:34:25,200 --> 00:34:27,840
And then for dessert,
a whisky panna cotta,

713
00:34:27,840 --> 00:34:31,200
oat crumble, bang-in-season rhubarbs
and some honey cake.

714
00:34:31,200 --> 00:34:33,400
It's obviously important
to you to highlight

715
00:34:33,400 --> 00:34:35,160
the flavours of Scotland.
Why is that?

716
00:34:35,160 --> 00:34:37,360
Because it's the flavours that
I love to cook and eat.

717
00:34:37,360 --> 00:34:39,920
This is me on a plate and this
is the food that I love.

718
00:34:41,880 --> 00:34:44,960
Cameron's very proud
of his Scottish heritage.

719
00:34:44,960 --> 00:34:46,160
Venison loin.

720
00:34:46,160 --> 00:34:48,960
Venison needs to be beautifully
cooked.

721
00:34:48,960 --> 00:34:50,560
He's putting that into
the water bath

722
00:34:50,560 --> 00:34:52,200
and then just colouring it in
the pan.

723
00:34:52,200 --> 00:34:54,200
And a confit potato is great.

724
00:34:54,200 --> 00:34:58,040
He's put it on a Japanese mandolin
and he's got layers of thin potato,

725
00:34:58,040 --> 00:35:00,520
which he's seasoned,
put clarified butter on,

726
00:35:00,520 --> 00:35:02,480
he's rolled it up, he's poaching it.

727
00:35:02,480 --> 00:35:05,840
He's then going to cut it into
little fondant-sized potatoes.

728
00:35:05,840 --> 00:35:08,600
We've also got some crispy
haggis on the dish.

729
00:35:08,600 --> 00:35:11,960
I think all of these ingredients
are fantastic.

730
00:35:11,960 --> 00:35:13,840
They do work together.

731
00:35:13,840 --> 00:35:16,760
He works in a restaurant
that is predominantly serving fish.

732
00:35:16,760 --> 00:35:19,560
So it's fascinating how he's doing
us a venison loin.

733
00:35:21,120 --> 00:35:23,640
I'm a seafood chef.
All I do is cook fish.

734
00:35:23,640 --> 00:35:25,800
I can cook meat just as well
as I can cook fish.

735
00:35:25,800 --> 00:35:29,440
I think it's something that I want
to prove to everybody.

736
00:35:29,440 --> 00:35:31,880
I love the sound of
a whisky liqueur panna cotta,

737
00:35:31,880 --> 00:35:34,680
but he's got to get the balance of
the sweetness right.

738
00:35:34,680 --> 00:35:36,360
And a honey cake as well.

739
00:35:37,360 --> 00:35:39,080
I like the sound of the honey cake.

740
00:35:42,720 --> 00:35:45,440
I have never taken this much
big risk in my life.

741
00:35:46,840 --> 00:35:49,640
People think that Indian cuisine
is like, OK, curry, curry, curry.

742
00:35:49,640 --> 00:35:50,760
It's not about curry.

743
00:35:50,760 --> 00:35:53,200
We have a lot of, you know,
technicalities

744
00:35:53,200 --> 00:35:54,560
in our Indian cuisines.

745
00:35:56,120 --> 00:36:00,800
Himanshu's food is a bit of a fusion
of his wonderful Indian heritage

746
00:36:00,800 --> 00:36:03,200
and the food he grew up with,
and of course,

747
00:36:03,200 --> 00:36:05,200
the skills
and the classic French cooking

748
00:36:05,200 --> 00:36:06,920
that he's picked up over the years.

749
00:36:07,960 --> 00:36:10,560
He's doing tandoori lamb chops.

750
00:36:10,560 --> 00:36:16,000
Tandoori lamb chop is about
a great spice, great marinade.

751
00:36:16,000 --> 00:36:17,880
Now, that's a very difficult
thing to do.

752
00:36:17,880 --> 00:36:20,040
That's quite a skilful thing to do.

753
00:36:20,040 --> 00:36:24,160
He's got palak puree,
which is like a spinach puree.

754
00:36:24,160 --> 00:36:26,800
He's got burnt spice running
through a raita.

755
00:36:26,800 --> 00:36:28,040
He's got a potato fondant,

756
00:36:28,040 --> 00:36:29,960
which has got cumin
running through it.

757
00:36:29,960 --> 00:36:33,160
The fondant potato,
it's got to be nice and caramelised,

758
00:36:33,160 --> 00:36:34,680
almost sort of melt in the mouth.

759
00:36:34,680 --> 00:36:36,560
You don't want any crunch
or any bite.

760
00:36:38,960 --> 00:36:41,280
How do you do lamb tandoori
without a tandoori oven?

761
00:36:41,280 --> 00:36:43,520
I'm going to be cooking
on a high temperature,

762
00:36:43,520 --> 00:36:46,400
which means I need
a really nice charred colour

763
00:36:46,400 --> 00:36:48,200
while baking the lamb chops.

764
00:36:48,200 --> 00:36:50,480
For my dessert,
I'm going to be giving you

765
00:36:50,480 --> 00:36:53,360
a traditional street food in India.
It's a falooda.

766
00:36:53,360 --> 00:36:56,280
Basically, it's a frozen
ice cream kind of thing,

767
00:36:56,280 --> 00:36:58,440
which is called kulfi.
It's a fabulous dessert.

768
00:36:58,440 --> 00:37:01,560
And I'm going to be serving
this with corn-starch noodles.

769
00:37:01,560 --> 00:37:03,440
What does this competition
mean to you?

770
00:37:03,440 --> 00:37:05,200
It means everything for me.

771
00:37:05,200 --> 00:37:07,480
It's a once-in-a-lifetime
opportunity.

772
00:37:07,480 --> 00:37:10,360
I used to watch MasterChef
when I was 12 years old,

773
00:37:10,360 --> 00:37:13,800
and I was imagining myself
then and I'm here.

774
00:37:13,800 --> 00:37:16,320
So, still I cannot believe it,
that I'm here.

775
00:37:18,800 --> 00:37:20,560
Himanshu's dessert,

776
00:37:20,560 --> 00:37:25,000
he's got noodles and normally they
flavour it with rose water

777
00:37:25,000 --> 00:37:26,720
or rose syrup.

778
00:37:26,720 --> 00:37:30,680
He's got pistachio kulfi,
which is like a set ice cream.

779
00:37:30,680 --> 00:37:33,280
And a sauce with chia seeds,
with a bit of saffron

780
00:37:33,280 --> 00:37:35,440
running through that.
That's unusual.

781
00:37:35,440 --> 00:37:37,400
Something that
I've not tried before.

782
00:37:39,120 --> 00:37:41,760
For both dishes,
I have 20 elements to do.

783
00:37:41,760 --> 00:37:44,400
So you'll be seeing me running
inside the kitchen.

784
00:37:44,400 --> 00:37:47,600
So it's going to be a really big
challenge for me today.

785
00:37:47,600 --> 00:37:48,640
Perfect.

786
00:37:49,720 --> 00:37:52,240
Chefs, you have 30 minutes.

787
00:37:52,240 --> 00:37:54,360
30 minutes to complete this
masterpiece.

788
00:38:00,760 --> 00:38:03,400
What I need to do now is
I need to leave my nerves

789
00:38:03,400 --> 00:38:06,120
outside the door when I step back
into the kitchen.

790
00:38:06,120 --> 00:38:07,440
My dishes,

791
00:38:07,440 --> 00:38:11,960
I need to ace both of them in order
to go forward and not to go home.

792
00:38:13,440 --> 00:38:16,160
Dara realises that if he doesn't
control the nerves,

793
00:38:16,160 --> 00:38:18,680
he's not going to cook
to the best of his ability.

794
00:38:18,680 --> 00:38:22,800
His menu of lamb with black garlic,
wild garlic puree,

795
00:38:22,800 --> 00:38:24,920
that's a beautiful marriage
made in heaven.

796
00:38:24,920 --> 00:38:27,160
Lamb going to go into
the water bath.

797
00:38:27,160 --> 00:38:30,360
It's going to be finished off in
a pan with a little bit of butter.

798
00:38:30,360 --> 00:38:33,360
If this goes right, then hopefully
I've got this in the bag.

799
00:38:33,360 --> 00:38:35,000
His dessert's really interesting.

800
00:38:35,000 --> 00:38:37,000
It's an apple rhubarb rose.

801
00:38:37,000 --> 00:38:40,240
He's putting the apple
onto a Japanese mandolin,

802
00:38:40,240 --> 00:38:42,240
so you get a very, very long strip.

803
00:38:43,480 --> 00:38:47,360
He's also going to be making
a rhubarb gel.

804
00:38:47,360 --> 00:38:50,680
He's then going to lie that on top
and then roll it up,

805
00:38:50,680 --> 00:38:53,920
and then he's going to open it up
and it'll look like a rose.

806
00:38:53,920 --> 00:38:55,800
The apple's not actually
cooked in this.

807
00:38:55,800 --> 00:38:59,240
He's just going to flavour
it with lemon water.

808
00:38:59,240 --> 00:39:00,720
It sounds intriguing.

809
00:39:00,720 --> 00:39:03,640
It sounds a little bit risky,
in my opinion.

810
00:39:03,640 --> 00:39:06,440
So I'm a very imaginative,
creative chef.

811
00:39:06,440 --> 00:39:08,120
I like to try new things.

812
00:39:08,120 --> 00:39:10,480
I need to step myself
outside of the box,

813
00:39:10,480 --> 00:39:11,800
which I intend to do.

814
00:39:13,360 --> 00:39:15,080
What's inspired these dishes, Dara?

815
00:39:15,080 --> 00:39:16,160
Growing up in Ireland,

816
00:39:16,160 --> 00:39:18,080
I grew up around the countryside
with my dad.

817
00:39:18,080 --> 00:39:20,800
I grew up around good food,
good ingredients,

818
00:39:20,800 --> 00:39:22,120
ate well all the time.

819
00:39:22,120 --> 00:39:24,040
Your dad was a chef for 52 years.

820
00:39:24,040 --> 00:39:26,040
What influence did your father
have on you?

821
00:39:26,040 --> 00:39:28,400
From a young age, my dad used to
bring me into the kitchen,

822
00:39:28,400 --> 00:39:29,800
give me one of his jackets.

823
00:39:29,800 --> 00:39:32,360
And you're just like,
"Well, I need to take this.

824
00:39:32,360 --> 00:39:35,000
"Put myself out there
and push forward."

825
00:39:35,000 --> 00:39:36,200
Dara, it sounds great.

826
00:39:36,200 --> 00:39:39,120
I love that you've got the nerves
under control.  Thank you.

827
00:39:45,000 --> 00:39:48,880
I'd like the judges to think that
I'm better than what I showed

828
00:39:48,880 --> 00:39:50,640
in the skill test.

829
00:39:50,640 --> 00:39:53,200
I think these dishes
are representative of me

830
00:39:53,200 --> 00:39:54,360
from my childhood.

831
00:39:55,480 --> 00:39:57,520
Catrin.  Yeah?  How are we feeling?

832
00:39:57,520 --> 00:39:59,440
A bit more nervous now, I think,
than before.

833
00:39:59,440 --> 00:40:00,880
Why is that?  I don't know.

834
00:40:00,880 --> 00:40:03,280
Maybe because I didn't do
as well as I wanted to do

835
00:40:03,280 --> 00:40:04,560
in the first challenge.

836
00:40:04,560 --> 00:40:06,600
Catrin, you need to put
that behind you...  Yeah.

837
00:40:06,600 --> 00:40:10,120
..and give us
your two best plates so far.

838
00:40:10,120 --> 00:40:12,640
I will.  Speaking of which,
what have you got?

839
00:40:12,640 --> 00:40:17,120
So I'm doing my version
of a Swedish dish called gubbrora.

840
00:40:17,120 --> 00:40:18,760
Basically, it means old man's mix.

841
00:40:18,760 --> 00:40:21,560
The traditional way is that
you have chopped up boiled eggs

842
00:40:21,560 --> 00:40:24,120
with potatoes and herbs,
then pickled herring.

843
00:40:24,120 --> 00:40:27,480
But that's a bit boring. So I've
decided to take that apart a bit,

844
00:40:27,480 --> 00:40:31,040
and then doing, like, a salad cream
flavoured herring sauce

845
00:40:31,040 --> 00:40:32,840
and, like,
coating my potatoes in that,

846
00:40:32,840 --> 00:40:34,560
and then we've got mackerel
to go on top.

847
00:40:34,560 --> 00:40:36,400
Sounds delicious!

848
00:40:36,400 --> 00:40:39,640
I love the sound of
the original dish that inspired

849
00:40:39,640 --> 00:40:41,600
this main course from Catrin.

850
00:40:43,280 --> 00:40:45,520
She's got torched mackerel,
she's got new potatoes

851
00:40:45,520 --> 00:40:46,880
with a spiced salad cream

852
00:40:46,880 --> 00:40:51,240
she's made from the juice of
the tinned herrings from Sweden.

853
00:40:52,960 --> 00:40:54,760
The mackerel's taken off the bone

854
00:40:54,760 --> 00:40:56,920
and she's just going
to gently torch it.

855
00:40:56,920 --> 00:40:59,240
The torching just needs
to be just nice and darkened,

856
00:40:59,240 --> 00:41:01,120
not too much.

857
00:41:01,120 --> 00:41:02,880
How's that sounding to you, Gregg?

858
00:41:02,880 --> 00:41:04,160
I like strong fish.

859
00:41:04,160 --> 00:41:06,480
Monica does, too. Dessert?

860
00:41:06,480 --> 00:41:10,200
It's my play of a classic
'80s Swedish dish,

861
00:41:10,200 --> 00:41:11,960
so it's pear baked in the oven

862
00:41:11,960 --> 00:41:14,840
where you coat them with
a mint chocolate, chocolate cremeux,

863
00:41:14,840 --> 00:41:17,280
and then I've got some poached pears
to go with that.

864
00:41:17,280 --> 00:41:18,720
And just a vanilla whipped cream.

865
00:41:18,720 --> 00:41:21,640
It's like the flavours and
how I enjoy food,

866
00:41:21,640 --> 00:41:24,480
and I just want you guys to enjoy it
the same way I enjoy it.

867
00:41:24,480 --> 00:41:25,920
Your menu sounds exciting.

868
00:41:25,920 --> 00:41:27,200
Good luck.  Thank you.

869
00:41:30,160 --> 00:41:32,080
Poached pear, got to be
beautifully cooked.

870
00:41:32,080 --> 00:41:33,800
Just a little bit of bite there.

871
00:41:33,800 --> 00:41:36,240
The cremeux, you've got to get
the balance of the mint

872
00:41:36,240 --> 00:41:38,240
and the chocolate just right.

873
00:41:38,240 --> 00:41:41,000
And the mint just needs
to sit in the background

874
00:41:41,000 --> 00:41:42,960
of that beautiful chocolate cremeux.

875
00:41:45,080 --> 00:41:46,760
You have ten minutes, Chefs.

876
00:41:54,200 --> 00:41:55,880
Have we got to carve that lamb yet?

877
00:41:55,880 --> 00:41:57,280
It's finishing in the oven.

878
00:42:00,320 --> 00:42:01,960
You have just four minutes.

879
00:42:03,120 --> 00:42:04,960
Get it on a plate, please.

880
00:42:10,480 --> 00:42:11,960
You've got fish to put on there.

881
00:42:11,960 --> 00:42:13,600
It's in the oven. 20 seconds.

882
00:42:16,760 --> 00:42:19,040
You've got 60 seconds to finish
your dishes.

883
00:42:25,920 --> 00:42:27,960
That's it. Stop. Your time's up.

884
00:42:30,680 --> 00:42:32,080
Time is up.

885
00:42:32,080 --> 00:42:33,320
Well done, everybody.

886
00:42:33,320 --> 00:42:35,080
CAMERON:  Well done, guys.
We got there.

887
00:42:37,120 --> 00:42:41,360
Contract caterer Catrin's signature
main course is her twist

888
00:42:41,360 --> 00:42:44,640
on a classic gubbrora -
torched mackerel,

889
00:42:44,640 --> 00:42:47,000
served with jersey new potatoes

890
00:42:47,000 --> 00:42:50,440
dressed in salad cream flavoured
with pickled herring,

891
00:42:50,440 --> 00:42:54,640
garnished with sea herbs,
salmon caviar and a rye crumb.

892
00:43:04,680 --> 00:43:07,560
The mackerel, for me,
is beautifully torched.

893
00:43:07,560 --> 00:43:09,920
The rye bread crumb,
when you get that texture,

894
00:43:09,920 --> 00:43:11,920
it's got a bit of
saltiness through it.

895
00:43:11,920 --> 00:43:14,480
I just wish there was more of it.

896
00:43:14,480 --> 00:43:17,400
I like the pop of salt coming
from the caviar.

897
00:43:17,400 --> 00:43:20,680
That herring has actually got
a sweet flavour,

898
00:43:20,680 --> 00:43:23,880
which is really lovely
going through that dressing.

899
00:43:23,880 --> 00:43:26,280
I love the flavour of
the potato salad.

900
00:43:26,280 --> 00:43:29,160
I think that the mackerel
itself is nice.

901
00:43:29,160 --> 00:43:30,240
I like the rye bread.

902
00:43:30,240 --> 00:43:33,480
But I would like to have seen some
refinement in your presentation.

903
00:43:34,640 --> 00:43:38,680
For dessert, Catrin has made
a chocolate and mint cremeux,

904
00:43:38,680 --> 00:43:41,880
with poached pear, caramelised
hazelnuts,

905
00:43:41,880 --> 00:43:45,360
a vanilla mascarpone cream
and a pear caramel.

906
00:43:50,840 --> 00:43:52,120
I keep tasting salt.

907
00:43:52,120 --> 00:43:54,360
Yeah, there's some salt over
the chocolate.

908
00:43:59,480 --> 00:44:01,120
The mascarpone cream, delicious.

909
00:44:01,120 --> 00:44:03,040
The hazelnuts,
beautifully caramelised.

910
00:44:03,040 --> 00:44:04,880
And the pears taste delicious.

911
00:44:04,880 --> 00:44:07,120
And the cremeux is lovely
and smooth.

912
00:44:07,120 --> 00:44:10,480
But what's spoiling the mint
and chocolate for me is the salt

913
00:44:10,480 --> 00:44:12,200
that you've put over it.

914
00:44:12,200 --> 00:44:14,560
You've been a little heavy-handed.

915
00:44:14,560 --> 00:44:17,480
There are bits of it I'm picking out
just a little hint of salt,

916
00:44:17,480 --> 00:44:18,520
which is great.

917
00:44:18,520 --> 00:44:21,200
I like that because
it's a contrast with the sweetness.

918
00:44:21,200 --> 00:44:25,720
That then disappears and you get
mint with a juicy pear,

919
00:44:25,720 --> 00:44:28,200
which I think is really
quite lovely.

920
00:44:28,200 --> 00:44:30,520
I think the presentation,
I don't know what happened,

921
00:44:30,520 --> 00:44:33,000
but you sort of rushed it
at the end.

922
00:44:33,000 --> 00:44:35,000
But really like the flavours
of the pears

923
00:44:35,000 --> 00:44:36,720
with the dark chocolate cremeux,

924
00:44:36,720 --> 00:44:41,240
and of course the textures of
the hazelnuts with your cream here.

925
00:44:41,240 --> 00:44:43,000
Catrin, thank you very much indeed.

926
00:44:43,000 --> 00:44:44,120
Thank you.

927
00:44:47,440 --> 00:44:49,360
I think the judges' comments
were fair.

928
00:44:49,360 --> 00:44:52,640
I really think, like,
towards the end,

929
00:44:52,640 --> 00:44:55,280
I could have worked more on,
like, the presentation of the dishes

930
00:44:55,280 --> 00:44:58,240
and to get them
more refined in the end.

931
00:45:00,960 --> 00:45:04,880
Head chef Cameron's cooked venison
loin with asparagus,

932
00:45:04,880 --> 00:45:07,720
confit potato, crispy haggis,

933
00:45:07,720 --> 00:45:10,120
caramelised cauliflower puree,

934
00:45:10,120 --> 00:45:12,560
and pickled wild garlic buds,

935
00:45:12,560 --> 00:45:17,080
served with a port and venison jus
split with wild garlic oil.

936
00:45:30,480 --> 00:45:32,160
Good-looking plate.

937
00:45:32,160 --> 00:45:33,960
Venison, nicely cooked.

938
00:45:33,960 --> 00:45:35,840
Cauliflower puree is lovely.

939
00:45:35,840 --> 00:45:38,760
Well-seasoned, creamy, nutty.
That's great.

940
00:45:38,760 --> 00:45:41,640
I love those little pickled buds.

941
00:45:41,640 --> 00:45:43,360
Love the little potato on the side.

942
00:45:43,360 --> 00:45:44,640
That's delicious.

943
00:45:44,640 --> 00:45:47,240
Your haggis cylinder, that's lovely.

944
00:45:47,240 --> 00:45:49,320
Asparagus is nicely cooked.

945
00:45:49,320 --> 00:45:52,160
What I'm looking for is a sauce
that really wraps

946
00:45:52,160 --> 00:45:53,400
around the whole dish.

947
00:45:53,400 --> 00:45:54,880
It just lacks body and depth.

948
00:45:56,400 --> 00:46:01,080
The crispy texture of
the haggis is delightful.

949
00:46:01,080 --> 00:46:03,560
The asparagus, beautifully cooked.

950
00:46:03,560 --> 00:46:06,680
And I love the seasoning throughout
the cauliflower puree.

951
00:46:08,200 --> 00:46:10,160
Great ideas on this plate.

952
00:46:11,680 --> 00:46:16,400
For his dessert, Cameron is serving
a whisky liqueur panna cotta,

953
00:46:16,400 --> 00:46:19,320
poached rhubarb, honey cake,

954
00:46:19,320 --> 00:46:22,240
an oat crumble, raspberry gel,

955
00:46:22,240 --> 00:46:24,080
and a honeycomb tuile.

956
00:46:37,320 --> 00:46:38,760
Whisky panna cotta,

957
00:46:38,760 --> 00:46:42,200
I'm wondering how I've gone
through nearly 60 years of life

958
00:46:42,200 --> 00:46:43,480
and never tasted one,

959
00:46:43,480 --> 00:46:44,920
cos that is phenomenal.

960
00:46:48,040 --> 00:46:50,520
Cameron, the execution in the cake,

961
00:46:50,520 --> 00:46:54,200
the crumb, the panna cotta
have all been done very well.

962
00:46:54,200 --> 00:46:57,320
I love the tart of the rhubarb
with the little honey cake,

963
00:46:57,320 --> 00:46:58,680
the honey tuile.

964
00:46:58,680 --> 00:47:00,640
It's a good dessert.

965
00:47:00,640 --> 00:47:03,520
Cameron, it's no secret
I'm a whisky lover,

966
00:47:03,520 --> 00:47:07,840
and it's almost that nurturing glass
of whisky when you have a sip

967
00:47:07,840 --> 00:47:11,800
and savour that, and it's got the
warmth of it, which is beautiful.

968
00:47:11,800 --> 00:47:13,680
This is a good introduction
that shows me

969
00:47:13,680 --> 00:47:14,960
you're a competent chef.

970
00:47:17,200 --> 00:47:19,440
Monica, she loved it.

971
00:47:19,440 --> 00:47:21,600
I'm 1,000,000% a perfectionist.

972
00:47:21,600 --> 00:47:24,000
Yeah, the dessert did go well.

973
00:47:24,000 --> 00:47:28,160
Chef de partie Himanshu is serving
a tandoori lamb chop,

974
00:47:28,160 --> 00:47:30,440
with a palak spinach puree,

975
00:47:30,440 --> 00:47:31,960
kachumber salsa,

976
00:47:31,960 --> 00:47:35,880
burnt spice raita,
with a cumin potato fondant,

977
00:47:35,880 --> 00:47:39,760
charred onion, and a chilli jus.

978
00:47:39,760 --> 00:47:41,240
I have to tell you straight away,

979
00:47:41,240 --> 00:47:44,240
that lamb is not cooked anywhere
near enough for me.

980
00:47:44,240 --> 00:47:45,880
I would send it back, I'm afraid.

981
00:47:58,720 --> 00:48:01,560
You would have known by touching
this meat and pushing it gently

982
00:48:01,560 --> 00:48:03,760
that it was not cooked enough.

983
00:48:03,760 --> 00:48:05,160
And then when you cut into it,

984
00:48:05,160 --> 00:48:07,880
it's chef's intuition
to get that back in a pan.

985
00:48:07,880 --> 00:48:09,240
I thought it was a chilli jus.

986
00:48:09,240 --> 00:48:12,000
Yes.  OK. Well, it's so watery,

987
00:48:12,000 --> 00:48:13,920
it's like a chilli water.

988
00:48:13,920 --> 00:48:15,240
It's a shame.

989
00:48:15,240 --> 00:48:18,040
I was so looking forward
to trying this.

990
00:48:18,040 --> 00:48:20,440
I'm loving the puree and the raita,

991
00:48:20,440 --> 00:48:23,560
but I've got obvious issues
on this plate.

992
00:48:23,560 --> 00:48:25,560
The lamb is undercooked,

993
00:48:25,560 --> 00:48:27,320
and also my fondant potato,

994
00:48:27,320 --> 00:48:30,040
down the bottom,
still isn't soft enough.

995
00:48:31,640 --> 00:48:34,280
I absolutely love your
spice cookery,

996
00:48:34,280 --> 00:48:38,840
every element from the fondant
to the spinach puree to the raita.

997
00:48:38,840 --> 00:48:43,240
But when you put so much on a plate
and you want to impress,

998
00:48:43,240 --> 00:48:46,080
there has to be a point where
every chef says, "Stop."

999
00:48:47,600 --> 00:48:50,520
For dessert,
Himanshu has cooked his take on

1000
00:48:50,520 --> 00:48:53,720
the Indian street food dish falooda,

1001
00:48:53,720 --> 00:48:56,080
with cardamom and pistachio kulfi,

1002
00:48:56,080 --> 00:48:57,800
corn-starch noodles,

1003
00:48:57,800 --> 00:48:59,920
a raspberry and lime granita,

1004
00:48:59,920 --> 00:49:01,720
served with rose syrup,

1005
00:49:01,720 --> 00:49:04,640
and saffron and chia infused
milk sauce.

1006
00:49:12,640 --> 00:49:14,880
I love the cardamom in your kulfi,

1007
00:49:14,880 --> 00:49:16,600
and then saffron as well.

1008
00:49:16,600 --> 00:49:21,960
I'm happy with the slippery noodles
when they go into your creamy sauce.

1009
00:49:21,960 --> 00:49:23,960
This is an opulent,

1010
00:49:23,960 --> 00:49:26,480
elegant tasting dessert.

1011
00:49:26,480 --> 00:49:30,840
I really like the flavours
of the kulfi, the pistachio.

1012
00:49:30,840 --> 00:49:32,320
It's creamy.

1013
00:49:32,320 --> 00:49:33,600
That is lovely.

1014
00:49:33,600 --> 00:49:37,080
The saffron and the cardamom running
through the sauce,

1015
00:49:37,080 --> 00:49:38,280
I really like that.

1016
00:49:39,760 --> 00:49:42,480
I'm picking up pistachio and
I'm definitely picking up cardamom.

1017
00:49:42,480 --> 00:49:45,760
It's refreshing, but I think
from a presentation point of view,

1018
00:49:45,760 --> 00:49:47,520
I think you could sharpen this up.

1019
00:49:49,240 --> 00:49:51,080
The challenge was really tough,

1020
00:49:51,080 --> 00:49:53,400
but it is what it is,

1021
00:49:53,400 --> 00:49:55,080
so I can hope only for the best.

1022
00:49:56,320 --> 00:50:00,240
Sous-chef Dara's main course is
cannon of lamb,

1023
00:50:00,240 --> 00:50:03,960
served with black garlic,
a wild garlic puree,

1024
00:50:03,960 --> 00:50:06,520
cauliflower and Parmesan crumb,

1025
00:50:06,520 --> 00:50:07,880
and a lamb jus.

1026
00:50:18,440 --> 00:50:21,600
I watched you cooking the lamb.
It is delicious.

1027
00:50:21,600 --> 00:50:23,240
The garlic puree is great.

1028
00:50:23,240 --> 00:50:25,800
I love the little raw
cauliflower crumb.

1029
00:50:25,800 --> 00:50:28,640
I like the sauce
and it's got good body to it.

1030
00:50:28,640 --> 00:50:30,360
It works well.

1031
00:50:30,360 --> 00:50:32,160
I would happily eat all of this.

1032
00:50:32,160 --> 00:50:33,840
Thank you, Chef.

1033
00:50:33,840 --> 00:50:38,960
I like the cookery of the lamb meat,
and a decent sauce.

1034
00:50:38,960 --> 00:50:41,880
Also like the wild garlic puree,
which is more subtle.

1035
00:50:41,880 --> 00:50:44,160
I mean, that black garlic is sweet.

1036
00:50:44,160 --> 00:50:46,840
It's a good flavour,
sweet and sharp with lamb.

1037
00:50:46,840 --> 00:50:49,840
It's like mint sauce with lamb.
That's great.

1038
00:50:49,840 --> 00:50:52,600
The flavours of the garlic
puree are wonderful.

1039
00:50:52,600 --> 00:50:53,960
The crumb is also a great idea.

1040
00:50:53,960 --> 00:50:56,600
With the cheese, you've got
the saltiness through it,

1041
00:50:56,600 --> 00:50:58,120
in the cauliflower.

1042
00:50:58,120 --> 00:51:00,080
It's a great start.

1043
00:51:00,080 --> 00:51:04,120
For dessert, Dara is serving
an apple rhubarb rose -

1044
00:51:04,120 --> 00:51:08,120
sliced apple filled with rhubarb gel
and hibiscus flowers,

1045
00:51:08,120 --> 00:51:11,520
with a lemon and honey cream
and extra rhubarb gel.

1046
00:51:24,560 --> 00:51:26,680
I could visualise
what it was going to look like,

1047
00:51:26,680 --> 00:51:30,720
but in my head, there was just
no way for me that this is working.

1048
00:51:30,720 --> 00:51:35,600
But I was completely wrong in
what I thought until I tasted it.

1049
00:51:35,600 --> 00:51:39,040
Because I think the raw apple is
slightly softened,

1050
00:51:39,040 --> 00:51:42,280
the gel in the middle running around
all the way, so every mouthful,

1051
00:51:42,280 --> 00:51:44,400
you've got the gel,
you've got the hibiscus.

1052
00:51:44,400 --> 00:51:46,360
It really does work.

1053
00:51:47,760 --> 00:51:53,240
The apple wrapped around the rhubarb
jelly and the hibiscus flowers,

1054
00:51:53,240 --> 00:51:55,040
that is really refreshing.

1055
00:51:55,040 --> 00:51:57,040
With the fluid gel on the side,

1056
00:51:57,040 --> 00:51:58,320
it's got this sharpness.

1057
00:51:58,320 --> 00:52:01,320
I really enjoy that with
the sweetness of this dessert.

1058
00:52:03,080 --> 00:52:06,000
The issue I do have is texture.

1059
00:52:06,000 --> 00:52:10,480
It's gel with jelly,
cream and slices of apples.

1060
00:52:10,480 --> 00:52:12,400
I think we need some heavy crumb,

1061
00:52:12,400 --> 00:52:16,240
but your flavours I find
actually very pleasing.

1062
00:52:16,240 --> 00:52:19,000
Dara, you look like
a much more relaxed man.

1063
00:52:19,000 --> 00:52:20,080
Are you?

1064
00:52:20,080 --> 00:52:23,600
Definitely from when I first started
in the Skills Test.

1065
00:52:23,600 --> 00:52:25,040
Thank you very much indeed.

1066
00:52:25,040 --> 00:52:26,120
Thank you.

1067
00:52:28,960 --> 00:52:31,400
I'm happy in myself for what
I created and what I presented.

1068
00:52:31,400 --> 00:52:33,120
The thing I enjoyed most
was just hearing

1069
00:52:33,120 --> 00:52:34,600
that they enjoyed my dishes.

1070
00:52:36,960 --> 00:52:39,960
Right, here we are, big call
to make. Judging to do.

1071
00:52:39,960 --> 00:52:41,920
I thought today was great.

1072
00:52:41,920 --> 00:52:43,680
A good start to the competition.

1073
00:52:43,680 --> 00:52:46,000
Four very exciting chefs.

1074
00:52:46,000 --> 00:52:47,480
Not without hiccups.

1075
00:52:47,480 --> 00:52:50,600
But I love the fact that
we have potential in this kitchen

1076
00:52:50,600 --> 00:52:53,160
and it's only the first step
in the competition.

1077
00:52:53,160 --> 00:52:56,080
I think there's one chef who's
probably disappointed in himself

1078
00:52:56,080 --> 00:52:58,640
right now, and that's Himanshu.

1079
00:52:58,640 --> 00:53:02,320
I think he's got some great ideas,
but there were issues.

1080
00:53:02,320 --> 00:53:04,000
Undercooked lamb,

1081
00:53:04,000 --> 00:53:06,440
a sauce that was too watery.

1082
00:53:06,440 --> 00:53:10,160
I think we've got a chef here that
was just trying too hard to impress.

1083
00:53:10,160 --> 00:53:12,720
Catrin did much better
in the second round.

1084
00:53:12,720 --> 00:53:15,760
The mackerel dish with that
potato salad,

1085
00:53:15,760 --> 00:53:19,240
the dressing using the herring,
I thought, was delightful.

1086
00:53:19,240 --> 00:53:22,320
But present it in a way that shows
a level of refinement.

1087
00:53:22,320 --> 00:53:26,400
The dessert, I loved the flavour of
the mint and the dark chocolate.

1088
00:53:26,400 --> 00:53:28,640
I just felt it was rushed.

1089
00:53:28,640 --> 00:53:30,000
It didn't look great.

1090
00:53:30,000 --> 00:53:31,760
For mine, there was too much salt.

1091
00:53:31,760 --> 00:53:34,440
It was out of balance
and out of sync.

1092
00:53:34,440 --> 00:53:37,920
Dara, I think we all pretty
much enjoyed his lamb.

1093
00:53:37,920 --> 00:53:39,560
His sauce wasn't bad.

1094
00:53:39,560 --> 00:53:43,800
I particularly liked the crumb,
and, of course, the cauliflower.

1095
00:53:43,800 --> 00:53:47,280
Dara's dessert,
the apple, rhubarb gel,

1096
00:53:47,280 --> 00:53:49,760
rhubarb jelly, hibiscus flowers,

1097
00:53:49,760 --> 00:53:51,440
I loved the flavour of that.

1098
00:53:51,440 --> 00:53:53,960
But texture,
I had a bit of an issue with.

1099
00:53:55,560 --> 00:53:58,040
Cameron, he had a good Skills Test.

1100
00:53:58,040 --> 00:54:00,440
His main course today, the venison,

1101
00:54:00,440 --> 00:54:02,880
I thought the cauliflower
puree was nicely seasoned.

1102
00:54:02,880 --> 00:54:04,800
I would have eaten it all.

1103
00:54:04,800 --> 00:54:07,160
The dessert, the panna cotta,
beautifully balanced.

1104
00:54:07,160 --> 00:54:09,160
Excellent. Excellent, excellent.

1105
00:54:09,160 --> 00:54:11,400
We've only got two places,

1106
00:54:11,400 --> 00:54:15,200
and I think there are three chefs
here who could easily compete

1107
00:54:15,200 --> 00:54:16,360
in the next round.

1108
00:54:16,360 --> 00:54:18,400
So we've got a decision to make.

1109
00:54:20,160 --> 00:54:22,040
I'm not 100% sure I'll make it
through today,

1110
00:54:22,040 --> 00:54:23,880
but I would very much like
to make it through

1111
00:54:23,880 --> 00:54:25,720
and show them what I've got
in the next round.

1112
00:54:27,120 --> 00:54:29,480
I really hope I have
the opportunity to cook again.

1113
00:54:29,480 --> 00:54:31,680
I think it's 50-50, to be honest.

1114
00:54:32,880 --> 00:54:35,320
I'm hoping that what I did
plate up was good enough

1115
00:54:35,320 --> 00:54:36,440
to push me forward.

1116
00:54:44,680 --> 00:54:47,240
Chefs, what a day.

1117
00:54:48,920 --> 00:54:53,360
The first four to cook in
our MasterChef kitchen this year.

1118
00:54:54,720 --> 00:54:59,640
Wonderful to see your different
personalities in your food today.

1119
00:54:59,640 --> 00:55:04,080
You should be incredibly proud
of what you've achieved.

1120
00:55:04,080 --> 00:55:05,760
It is not easy. Well done.

1121
00:55:07,040 --> 00:55:08,440
We have made a decision.

1122
00:55:08,440 --> 00:55:11,880
Two of you will be leaving
the competition.

1123
00:55:11,880 --> 00:55:14,800
Two of you, of course, are going
through to the next round.

1124
00:55:16,120 --> 00:55:19,240
The first chef leaving is...

1125
00:55:22,920 --> 00:55:24,160
..Himanshu.

1126
00:55:24,160 --> 00:55:25,400
Yes.

1127
00:55:26,680 --> 00:55:27,800
Thank you very much.

1128
00:55:27,800 --> 00:55:30,240
We really hope you enjoyed
the competition.

1129
00:55:30,240 --> 00:55:31,480
Sorry you're leaving us.

1130
00:55:31,480 --> 00:55:33,480
Thank you very much indeed.
Best of luck, guys.

1131
00:55:36,800 --> 00:55:39,480
It's this competition.
It's the biggest competition.

1132
00:55:39,480 --> 00:55:42,200
But, you know, I cannot,
you know, put myself behind

1133
00:55:42,200 --> 00:55:43,960
just because of today's result.

1134
00:55:43,960 --> 00:55:49,000
I will keep pushing myself
and everything will be fine.

1135
00:55:49,000 --> 00:55:52,240
The second chef leaving
the competition is...

1136
00:56:01,920 --> 00:56:03,560
..Catrin.

1137
00:56:03,560 --> 00:56:04,880
Thank you.

1138
00:56:04,880 --> 00:56:06,280
Thank you very much indeed.

1139
00:56:07,400 --> 00:56:10,320
I definitely think I had more
to show the judges

1140
00:56:10,320 --> 00:56:12,440
and show them more of me.

1141
00:56:12,440 --> 00:56:14,720
My plan when I leave here is
just go home,

1142
00:56:14,720 --> 00:56:17,560
my husband promised me a big glass
of wine no matter what.

1143
00:56:20,360 --> 00:56:22,520
Hey!

1144
00:56:22,520 --> 00:56:24,280
Congratulations, gentlemen.

1145
00:56:24,280 --> 00:56:26,320
Dara, Cameron, well done.

1146
00:56:28,520 --> 00:56:29,800
Good day for the Celts, right?

1147
00:56:29,800 --> 00:56:31,280
Aye.  Yeah!

1148
00:56:32,520 --> 00:56:34,240
I'll definitely, definitely take it.

1149
00:56:34,240 --> 00:56:36,560
Definitely take the result.
Yeah, it's brilliant.

1150
00:56:36,560 --> 00:56:39,920
Cheers, mate.
I can't believe it.  Thanks, man.

1151
00:56:39,920 --> 00:56:42,200
It was a hairline between all of us,

1152
00:56:42,200 --> 00:56:44,360
but, no, I'm definitely,
definitely happier.

1153
00:56:44,360 --> 00:56:46,360
Happier than when I showed up
this morning,

1154
00:56:46,360 --> 00:56:48,640
cos I didn't think I was
going to go this far.

1155
00:56:48,640 --> 00:56:50,480
I'm buzzing. I'm over the moon.

1156
00:56:50,480 --> 00:56:53,760
I'm going to go and get a beer
after this, I think. Well-deserved.

1157
00:56:57,080 --> 00:56:58,360
Next time...

1158
00:56:58,360 --> 00:56:59,600
Exciting.

1159
00:56:59,600 --> 00:57:01,680
..four new hopefuls...

1160
00:57:01,680 --> 00:57:03,920
Burned my monkfish. No!

1161
00:57:03,920 --> 00:57:07,920
..fight for their place in
the quarterfinal.

1162
00:57:07,920 --> 00:57:11,160
You've got about half a minute
to finish these dishes.

1163
00:57:11,160 --> 00:57:13,480
Still lots of work to do.

1164
00:57:13,480 --> 00:57:14,520
Charlie...

1165
00:57:15,640 --> 00:57:17,600
..calm down.  Oui, Chef. Sorry, Chef.

1166
00:57:18,880 --> 00:57:20,640
It's actually quite delicious.

1167
00:57:20,640 --> 00:57:22,440
CHUCKLES

1168
00:57:22,440 --> 00:57:25,320
It's an absolute knockout
in flavour.