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It's week three
of the MasterChef heats.
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Last time,
nine enthusiastic home cooks
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auditioned for a place
in the competition.
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It's a bit stressful.
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It's modern and it's smart.
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My duck is cooked really,
really well.
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It's just not punchy enough.
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Only seven earned themselves
a MasterChef apron.
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Only seven earned themselves
a MasterChef apron.
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After the first round,
I did feel relief.
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I mean, I cried like a baby.
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I'm hungry for this now. There's
a bug in me that's got to carry on.
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It's hitting the dopamine.
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Everything is hanging
in the balance here, so we'll see.
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Tonight, they face
two tough challenges.
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First, they will have
to cook a dish
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to a brief set by one of
the country's top food critics...
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Ah!
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This is totally restaurant-level.
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..before cooking off for a place
in this week's quarterfinal.
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..before cooking off for a place
in this week's quarterfinal.
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Dip Dab, that's fab.
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Only the best will make it through.
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We've got our seven best cooks,
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and they've now got themselves
a MasterChef apron.
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Now they have
a fantastic opportunity
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to show us what they're all about.
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Welcome back, and congratulations
for winning your aprons.
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Now you're here in the competition,
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we want to know
how great you can become.
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You have been set a brief.
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That brief wasn't actually
set by us.
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The person that set that brief
is one of the most travelled
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and knowledgeable food writers
I have ever met.
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Ladies and gentlemen, Leyla Kazim.
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Hello. Welcome. Hi, everyone.
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They look a bit terrified,
don't they?
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LAUGHTER
We'll warm them up.
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So, the brief I have set you today
is to create a dish
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that showcases
either sour or bitterness.
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that showcases
either sour or bitterness.
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Out of the five tastes,
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which are salty, sweet, umami,
sour and bitter,
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sour and bitterness,
I feel like they get lost.
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Bitterness is, like,
quite a sophisticated taste.
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Sourness is personally my favourite,
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so I just want to see how you manage
to showcase one of these,
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but also keep a good balance
in the dish, which is key.
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You'll have one hour and 30 minutes
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to produce for us
an extraordinary plate of food
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that cements your place
in the competition.
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At the end of this, we will only
take the best cooks with us.
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Let's cook. Hey, yeah! How exciting!
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The possibilities are endless
with bitter and sour.
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Those two tastes can show up
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in either a sweet dish
or a savoury dish.
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I like the brief.
I think it's exciting.
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I don't want to cook
something I cook all the time.
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I want to be challenged, so...
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Bitter things include
coffee, chocolate,
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Bitter things include
coffee, chocolate,
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you get a lot of
bitter salad leaves.
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Sour, we're talking vinegars,
pickles,
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things that are fermented,
citrus family.
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Acid is good.
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It's going to make
this bit of my cheeks tingle.
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She knows her stuff,
so, yeah, it's nerve-racking.
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With bitter and sour,
if you overdo either of them,
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a dish can quite quickly
and easily become inedible.
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a dish can quite quickly
and easily become inedible.
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It's always risky using
these really strong flavours.
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Piano teacher Thuy learned to cook
from her mother and grandmother
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in her native Vietnam.
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She hit all the right notes
in the audition round
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with her bold
Southeast Asian flavours.
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Your dish is absolutely delightful.
Thank you.
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What I've learned
about myself is that
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{\an8}I cope quite well under stress, much
more surprisingly than I thought.
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I thought I'd be
that person in the corner
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rocking forward and backward
and silently crying,
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but that hasn't happened...yet.
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Thuy, please tell me
what you are rustling up today.
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I'm going to make you a brownie,
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but I'm hoping it's going
to be dark and unctuous.
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And I'm going to put some raspberry
to get the tartness into it. OK.
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And I'm going to attempt to make
a raspberry sorbet at the same time.
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OK. So, please like it. Yeah!
Please, please like it.
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Can I bribe you with something?
Would you like some chocolate?
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I mean... Yeah.
Absolutely up for bribes.
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A disappointing brownie
is a dry brownie,
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but I think the key thing here
is raspberry,
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how that's bringing
the sour element.
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She's adding lemon juice
to the sorbet.
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That will certainly bring
the required acidity,
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but I don't want it to end up
tasting like a lemon sorbet.
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Lemon and chocolate,
for me, don't really go.
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"Fingers crossed she will love it,"
she said.
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JOHN:The thing is,
does this really hit the brief?
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Cos I think Leyla's looking for
properly sour,
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not apologetically sour.
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I mean properly sour -
slap-you-round-the-face sour.
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South African-born Owen
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works as a hotel supervisor
and speaks five languages.
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After holding back on spicing
in his audition...
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Have you toned this down
for Gregg and I? I did indeed.
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..he proved he could pack a punch
with his lamb dish.
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I like the spice. I like the amount
of chilli in it. Well done.
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OWEN COUGHS
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There's a bit of chilli
in there, of course.
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Owen, you look like
you're having fun
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and you're really happy.
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I don't know if this is how
you actually feel inside!
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I'm usually a happy person,
a happy-go-lucky person,
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but this is the first time ever
I do feel a bit of the tension.
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I would love to know
what you're cooking for us, please.
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Yes. Today, I'm going to be cooking
a cod tamarind curry sauce
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with coconut rice and pickled veg.
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I've got the radish.
Am I going to get a hit of sourness?
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Yes. Yes, I'm hoping so.
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It did hit me. It's something
different for me altogether.
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Owen is making a cod tamarind curry.
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I mean, it sounds good because
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tamarind is a great source
of sourness.
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And I love the fact that
there's pickled veg on the plate
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because I'm a big pickle fan.
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On the side of this cod dish,
we've got coconut rice.
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Coconut rice is sweet,
so I hope that sweetness
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doesn't wash away
the sharpness and sourness.
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I'm not the greatest
at cooking sour dishes.
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I did try it once.
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It gave a nice kind of
smack on the lips...
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The crunch!
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..so I was like, "Wow,
why didn't I ever think of this?"
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So, I've opened my taste buds
to more things.
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Ah!
HE CLEARS HIS THROAT
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You've had 20 minutes, guys.
20 minutes gone.
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Oncology nurse Ngoneh is passionate
about Gambian flavours
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and caught the judges' attention
with her spicy red mullet dish.
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Ooh! Fairly spicy. Excuse me.
I've got chilli hiccups.
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I like that.
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I think what Ngoneh's doing
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is probably the most risky dish
in the whole room
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because Ngoneh is making
one large lemon tart.
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She's got to make pastry.
It needs to be blind-baked,
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which takes between 20
and 30 minutes.
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She then has to make
the lemon filling.
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She's got to get it into
that tart case
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and she'll let it cool down enough
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so she can actually cut it
into a perfect wedge.
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This is really,
really difficult to get right.
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I mean really difficult
to get right.
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How's it going?
NGONEH:Hmm. To plan?
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Yeah, it's all fine.
You seem very chilled.
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Staying calm. Calm. Yeah.
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Why a lemon tart?
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Well, you know,
my cooking is inspired by
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what my family like to eat,
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so if we are doing dessert,
it's definitely lemon tart,
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so why not do it today?
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Who is at home? My husband
and my two little girls. OK. Yes.
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Is the lemon tart going
to make me go...around here?
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I hope so.
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It's a bit stressful because
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baking is not my forte, so, yeah...
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You just put it in the oven
and you're not in control of it,
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so you don't know
how it's going to come out.
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I'm hoping I'm not going
to have a soggy bottom.
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SHE LAUGHS
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Lemon tart is the dessert
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that I will always order
if I see it on a menu.
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I hope it's really lemony
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because there is
nothing more disappointing
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than biting into a lemon tart and
not feeling the presence of lemon.
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Hairdresser Mirel
was born in Romania
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and is passionate about
both cooking and modern art,
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which he demonstrated to the judges
with an impressive vegan dessert.
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I love the presentation.
I think it looks quite contemporary.
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The feeling is slightly daunting,
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knowing that a food critic
is going to taste my dish
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and I'm not a professional chef.
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We'll wait and see
what's the opinion
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because I don't think they've ever
tasted a dish like this.
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What Mirel is making is completely
out of his own imagination,
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and it sounds quite fascinating.
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He's making a clear vegetable soup.
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He has got some beetroot,
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some orange, some red chicory
and some bitter melon.
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It's very bitter. It's one of...
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I think it's one of the most
bitter ingredients on the earth.
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In the bottom,
we're getting little bits of tofu.
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How do you cook the tofu?
I'm not cooking.
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Pickled ginger, wakame,
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which is a seaweed
which is quite salty,
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and wasabi, which is horseradish.
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Horseradish and beetroot
we know belong together,
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so there's no reason
why this can't work.
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So, this is a vegan dish?
Yes, it's vegan. It's 100% vegan.
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Who else has tasted it?
Quite a few of my friends.
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What was the verdict?
They really liked it, surprisingly.
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Were you surprised?
LAUGHTER
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Well, I know it's really hard,
it's very difficult
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to balance the bitter melon,
but I balanced it quite well.
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I like how he's balancing
the bitterness with the sweetness
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and earthiness of the beetroot.
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Pickled ginger - great.
Acidity. A little bit of heat.
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It's just whether
he has the right amounts
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of each of those elements.
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JOHN:You guys are halfway.
45 minutes gone.
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Just 45 minutes left.
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Classroom assistant Michelle
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loves cooking for
her three daughters
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back home near Belfast
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and enjoys making
hearty Irish dishes.
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Your champ is superb.
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I mean, enough butter in there
to sink a battleship.
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I'm relieved to have the first round
out of the way.
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Yeah, I'm relieved
I've got an apron.
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So, today, I just want them to say,
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"That's lovely, Michelle."
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And then I'll just go home then!
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So, what are you making
for us today?
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I'm making a spiced ale cake
with roast plum and whisky cream.
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What ale are you using?
It's pale ale. Interesting.
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Now, that's bitter.
Are you a beer girl?
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I'm actually not that much
of a beer girl... Yeah?
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..but the fact that
it's in this dish,
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I'm quite excited about.
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So, what's inspired this?
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This is a recipe that
my granny would have done.
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So, I've tried to bring the ale
and stuff into the recipe,
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along with the Irish whisky,
to get the bitter, sweet
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and spicy sort of flavour.
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I'm looking forward to getting
stuck into the boozy cake.
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Whisky and beer -
can't be all bad, can it?
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It's win-win!
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I'm excited about this.
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I love the fact that
she's gone with ale and whisky
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for the bitter element.
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Ooh!
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Graphic designer Miles
loves to experiment
241
00:13:03,000 --> 00:13:06,040
and create original dishes
in the kitchen.
242
00:13:06,080 --> 00:13:08,360
He showed his potential
in the audition round
243
00:13:08,400 --> 00:13:10,800
with an innovative dumpling dish.
244
00:13:10,840 --> 00:13:15,880
If this is your own invention,
I am amazed and so excited for you.
245
00:13:15,920 --> 00:13:16,720
If this is your own invention,
I am amazed and so excited for you.
246
00:13:17,760 --> 00:13:20,680
My style is forever changing,
like the tides.
247
00:13:20,720 --> 00:13:22,320
HE LAUGHS
248
00:13:22,360 --> 00:13:24,360
I just like throwing myself
in the deep end,
249
00:13:24,400 --> 00:13:26,600
so if it's something
that's technically challenging,
250
00:13:26,640 --> 00:13:28,160
I would want to have a go at it.
251
00:13:28,200 --> 00:13:30,680
I just don't like the comfort zone.
Not one for comfort zones.
252
00:13:32,920 --> 00:13:35,160
Miles is making
a really interesting dessert,
253
00:13:35,200 --> 00:13:36,480
all of his own design.
254
00:13:37,720 --> 00:13:40,680
Panna cotta -
cooked cream set with some gelatine,
255
00:13:40,720 --> 00:13:43,120
but he's not using cream,
he's using kefir,
256
00:13:43,160 --> 00:13:46,520
which is a cultured milk drink,
and it's got lots of acid in it.
257
00:13:47,880 --> 00:13:50,640
Then we've got
a basil and lime sorbet.
258
00:13:50,680 --> 00:13:53,800
Lime is really sharp
and really acidic.
259
00:13:53,840 --> 00:13:56,840
Love that as a sorbet.
There's our sour.
260
00:13:58,560 --> 00:14:01,640
With that, we've got strawberries
in balsamic vinegar,
261
00:14:01,680 --> 00:14:04,280
but we've also got
the addition of soy sauce,
262
00:14:04,320 --> 00:14:06,920
soy sauce being really salty.
263
00:14:06,960 --> 00:14:09,280
I hope the strawberry
can actually stand up to that.
264
00:14:10,680 --> 00:14:13,960
So, we've got sour
appearing a lot, right?
265
00:14:14,000 --> 00:14:16,720
In balanced doses, though.
266
00:14:16,760 --> 00:14:19,840
So, is this the kind of food
you would cook at home
267
00:14:19,880 --> 00:14:21,840
or are you pulling out the stops
for MasterChef?
268
00:14:21,880 --> 00:14:23,800
When I'm at home,
I do stuff like this all the time.
269
00:14:23,840 --> 00:14:27,280
It doesn't always work out, though.
You don't see the failures.
270
00:14:27,320 --> 00:14:31,240
Very excited about
the inclusion of kefir, firstly,
271
00:14:31,280 --> 00:14:35,600
because it's a fermented food,
one of my favourite groups of food,
272
00:14:35,640 --> 00:14:35,680
because it's a fermented food,
one of my favourite groups of food,
273
00:14:35,720 --> 00:14:37,800
a perfect source of sourness,
274
00:14:37,840 --> 00:14:40,640
and quite an inventive way
to make a panna cotta.
275
00:14:40,680 --> 00:14:44,200
And he had lots of
other interesting elements.
276
00:14:44,240 --> 00:14:46,960
To me, I felt like
he was taking on a lot.
277
00:14:48,480 --> 00:14:51,640
What are you most worried about
potentially going wrong?
278
00:14:51,680 --> 00:14:55,760
It's the panna cotta.
It gives me great anxiety.
279
00:14:55,800 --> 00:14:57,760
It's so temperamental.
280
00:15:00,520 --> 00:15:04,920
Medical secretary Linda
is inspired by North African cuisine
281
00:15:04,960 --> 00:15:07,440
that she cooks
for her Moroccan husband.
282
00:15:07,480 --> 00:15:12,480
She also showed a flair for pastry
with a fantastic fondant.
283
00:15:12,520 --> 00:15:15,680
Oh, look at that!
284
00:15:15,720 --> 00:15:18,440
That right there
is a thing of absolute beauty.
285
00:15:19,840 --> 00:15:22,560
I hope it works out
as good as the other day,
286
00:15:22,600 --> 00:15:25,000
but it's asking a lot,
that, isn't it?
287
00:15:28,080 --> 00:15:30,320
So, I'm doing a lemon tart
288
00:15:30,360 --> 00:15:34,000
with lime sorbet
and raspberry sherbet.
289
00:15:34,040 --> 00:15:37,960
All right! Two lemon tarts!
I know. Oh, my goodness!
290
00:15:38,000 --> 00:15:41,280
I just thought it was a good one
to go with for sour,
291
00:15:41,320 --> 00:15:44,320
and I was thinking about,
with the sherbet,
292
00:15:44,360 --> 00:15:48,240
sour reminds me of when you're kids
and you'd have, like, the...
293
00:15:48,280 --> 00:15:52,600
Dabbing the lollipop in the sherbet.
A sherbet dab! Yeah!
294
00:15:56,800 --> 00:15:58,720
The second lemon tart in the room.
295
00:15:58,760 --> 00:16:02,240
However, Linda is doing individual,
small lemon tarts.
296
00:16:02,280 --> 00:16:04,520
Probably nowhere near as risky.
297
00:16:04,560 --> 00:16:06,120
A little bit longer.
298
00:16:06,160 --> 00:16:09,680
Lime sorbet - lovely and sharp.
She's making her own sherbet.
299
00:16:10,920 --> 00:16:14,360
Say the word "sherbet"
to a sour-lover like me
300
00:16:14,400 --> 00:16:16,640
and I'm, like, already very excited.
301
00:16:19,160 --> 00:16:21,680
Do us the face, when you were a kid,
302
00:16:21,720 --> 00:16:23,920
when you first got your first hit
of sherbet off the dab.
303
00:16:23,960 --> 00:16:25,520
Go on. Do the face. Do the face.
304
00:16:29,400 --> 00:16:32,640
I never thought I'd be serving food
to a food critic.
305
00:16:32,680 --> 00:16:34,840
I can only make it
and hope for the best
306
00:16:34,880 --> 00:16:37,240
and just hope that
it's not a disaster on the day,
307
00:16:37,280 --> 00:16:39,080
cos I think that would be hard,
308
00:16:39,120 --> 00:16:43,000
to have them look at it and think,
"Oh, my God. What is that?"
309
00:16:43,040 --> 00:16:44,680
Five minutes!
310
00:16:46,040 --> 00:16:47,880
Going to put it back
for another minute.
311
00:16:49,160 --> 00:16:50,880
Just want to get it out in time.
312
00:17:00,480 --> 00:17:03,960
How many minutes? 90 seconds.
That's what you have.
313
00:17:07,040 --> 00:17:09,360
Just need to make it look beautiful.
314
00:17:11,600 --> 00:17:13,440
I think I might have overcooked
the brownie.
315
00:17:13,480 --> 00:17:16,480
It's really hard to... It was
a hard cook. I'm hoping it's OK.
316
00:17:18,880 --> 00:17:21,760
That's it! Time's up! Stop.
317
00:17:23,520 --> 00:17:24,960
So, that's it. That's me done.
318
00:17:27,720 --> 00:17:28,960
Right.
319
00:17:31,520 --> 00:17:33,560
Owen, please, up you come.
320
00:17:35,720 --> 00:17:39,120
Hotel supervisor Owen
has served cod loin
321
00:17:39,160 --> 00:17:41,680
poached in tamarind curry sauce,
322
00:17:41,720 --> 00:17:44,600
with coconut rice, pickled radish,
323
00:17:44,640 --> 00:17:47,680
fresh chilli,
spring onion and coriander.
324
00:17:59,680 --> 00:18:01,520
Your fish is cooked really nicely
325
00:18:01,560 --> 00:18:04,800
and your sauce
has definitely captured sour -
326
00:18:04,840 --> 00:18:07,440
a sharp sourness
coming from tamarind.
327
00:18:07,480 --> 00:18:09,880
Really fragrant,
and I like it a lot.
328
00:18:11,480 --> 00:18:15,200
What I love is that
your tamarind sauce
329
00:18:15,240 --> 00:18:17,160
has a level of sourness,
330
00:18:17,200 --> 00:18:20,280
but then you've got,
like, the extra sour hits
331
00:18:20,320 --> 00:18:23,160
of the pickled radish on top.
332
00:18:23,200 --> 00:18:26,240
The brief was
to showcase sour or bitter.
333
00:18:26,280 --> 00:18:30,000
This definitely showcases sour,
so well done, Owen.
334
00:18:31,440 --> 00:18:33,360
Owen, I'm really enjoying this dish.
335
00:18:33,400 --> 00:18:35,200
I'm really happy
that you nailed the brief,
336
00:18:35,240 --> 00:18:37,880
and I'm really happy
because this tastes great.
337
00:18:43,040 --> 00:18:45,560
What great feedback! Oh!
338
00:18:45,600 --> 00:18:48,120
That's going to be playing back
on my...
339
00:18:48,160 --> 00:18:51,960
I won't say VCR, but it's going
to be playing back on something.
340
00:18:53,000 --> 00:18:54,000
Delighted.
341
00:18:59,280 --> 00:19:03,720
Hairdresser Mirel
has served beetroot with raw tofu,
342
00:19:03,760 --> 00:19:06,520
pickled ginger, wakame seaweed,
343
00:19:06,560 --> 00:19:09,280
wasabi, toasted hazelnuts,
344
00:19:09,320 --> 00:19:12,680
sesame seeds and caraway seeds,
345
00:19:12,720 --> 00:19:16,240
with a bitter melon,
beetroot and chicory broth.
346
00:19:24,600 --> 00:19:27,080
There's a lovely sweetness
coming from that beetroot,
347
00:19:27,120 --> 00:19:29,160
and then the bitterness
that comes from the melon.
348
00:19:29,200 --> 00:19:31,560
And this blandness of the tofu
actually then gives you
349
00:19:31,600 --> 00:19:33,960
a bit of relief from the bitterness
and the sweetness.
350
00:19:34,000 --> 00:19:36,640
I marvel at anybody
who can get those notes
351
00:19:36,680 --> 00:19:40,840
to flow the way you have.
It's extraordinary. Thank you.
352
00:19:40,880 --> 00:19:42,440
What I love is that
353
00:19:42,480 --> 00:19:44,960
there's bitterness in the broth
on its own.
354
00:19:45,000 --> 00:19:47,560
All of the elements
are well balanced.
355
00:19:47,600 --> 00:19:50,880
You've got it just right.
You've just got it right.
356
00:19:50,920 --> 00:19:53,360
I am getting bitter notes.
357
00:19:53,400 --> 00:19:55,640
It's a slightly sweet broth.
358
00:19:55,680 --> 00:19:58,880
There is saltiness,
of course, of the seaweed.
359
00:19:58,920 --> 00:20:03,080
I'm enjoying this,
but in a cookery competition,
360
00:20:03,120 --> 00:20:05,440
I'm looking down at
not very much cooking.
361
00:20:07,680 --> 00:20:10,440
Got mixed feelings, mixed emotions
362
00:20:10,480 --> 00:20:14,640
because the judges said
I could have cooked more.
363
00:20:14,680 --> 00:20:18,880
I was just really focusing
on the balance of the flavours.
364
00:20:22,560 --> 00:20:26,560
Medical secretary Linda's dish
is a lemon tart
365
00:20:26,600 --> 00:20:31,280
with fresh raspberries,
raspberry sherbet and a lime sorbet.
366
00:20:37,880 --> 00:20:40,760
Come on, sour! Yes!
367
00:20:40,800 --> 00:20:44,240
Linda, this has got
all of this going.
368
00:20:44,280 --> 00:20:48,160
That is what I want
when I'm eating a lemon tart.
369
00:20:48,200 --> 00:20:51,960
I'm getting a good amount
of sourness from the lemon filling,
370
00:20:52,000 --> 00:20:54,000
and then
I'm dipping that into sherbet
371
00:20:54,040 --> 00:20:57,360
and I'm, like, getting a double hit,
which is excellent.
372
00:20:57,400 --> 00:20:59,920
You have got sourness
through everything here.
373
00:20:59,960 --> 00:21:03,960
You've produced sour hour.
Well done. Well done.
374
00:21:05,080 --> 00:21:07,360
Dip Dab, that's fab.
375
00:21:07,400 --> 00:21:09,560
LAUGHTER
I think that's great.
376
00:21:09,600 --> 00:21:12,040
Fizzy bits of sherbet,
sharp bits of lemon,
377
00:21:12,080 --> 00:21:14,160
then the coolness
that comes from that lime sorbet.
378
00:21:14,200 --> 00:21:17,840
It makes me smile,
it is reminiscent of my childhood,
379
00:21:17,880 --> 00:21:21,280
and I think that good food always
takes you back to a good place,
380
00:21:21,320 --> 00:21:22,920
and that's taking me
to a good place.
381
00:21:22,960 --> 00:21:25,280
May I add I've finished mine?
382
00:21:28,440 --> 00:21:31,560
The feedback from Leyla -
I wasn't expecting that.
383
00:21:31,600 --> 00:21:35,800
She ate it all, as well,
so that's a bonus!
384
00:21:39,960 --> 00:21:41,840
Graphic designer Miles
385
00:21:41,880 --> 00:21:45,280
has served a kefir,
yoghurt and honey panna cotta
386
00:21:45,320 --> 00:21:48,520
with a walnut,
fennel and black pepper crumb,
387
00:21:48,560 --> 00:21:50,400
pickled strawberries,
388
00:21:50,440 --> 00:21:53,600
and a balsamic
and soy sauce vinaigrette,
389
00:21:53,640 --> 00:21:58,120
with lime and basil sorbet
and a tequila cocktail.
390
00:21:58,160 --> 00:21:59,520
Phwoar, mate!
391
00:22:08,120 --> 00:22:11,360
You've got a mildly sour panna cotta
392
00:22:11,400 --> 00:22:15,520
with a hint of strawberry that then
goes almost into vinegar sharpness.
393
00:22:15,560 --> 00:22:18,960
Around this
is a really delicious sauce
394
00:22:19,000 --> 00:22:22,000
that's got
that intense sweetness of balsamic
395
00:22:22,040 --> 00:22:26,040
that ends in sharpness,
with saltiness from the soy.
396
00:22:26,080 --> 00:22:28,200
I'm really, really enjoying this.
397
00:22:29,280 --> 00:22:31,400
Your basil and lime sorbet,
398
00:22:31,440 --> 00:22:33,520
that sort of
slight aniseed sweetness,
399
00:22:33,560 --> 00:22:34,960
is fantastic.
400
00:22:35,000 --> 00:22:38,520
It's vibrant. It's sharp.
It's refreshing.
401
00:22:38,560 --> 00:22:40,640
I'm not necessarily
getting the sourness
402
00:22:40,680 --> 00:22:43,640
from the kefir coming through,
but I don't think it's a problem.
403
00:22:43,680 --> 00:22:46,320
Loving the pepper in the crumb!
404
00:22:46,360 --> 00:22:50,680
This basil and lime sorbet
is incredible. It's so sharp.
405
00:22:50,720 --> 00:22:51,880
This basil and lime sorbet
is incredible. It's so sharp.
406
00:22:51,920 --> 00:22:54,200
This is totally restaurant-level.
407
00:22:57,560 --> 00:23:00,360
I hit the brief
and I nailed everything
408
00:23:00,400 --> 00:23:05,080
I wanted to do, and they said that,
so I can't lie - I'm happy I'm here.
409
00:23:08,640 --> 00:23:13,000
Piano teacher Thuy has made
a raspberry and chocolate brownie
410
00:23:13,040 --> 00:23:13,280
Piano teacher Thuy has made
a raspberry and chocolate brownie
411
00:23:13,320 --> 00:23:16,560
with a chocolate soil,
chocolate sauce,
412
00:23:16,600 --> 00:23:18,160
a raspberry coulis,
413
00:23:18,200 --> 00:23:21,040
and a raspberry sorbet
topped with spun sugar.
414
00:23:30,280 --> 00:23:32,640
I really like your raspberry coulis.
415
00:23:32,680 --> 00:23:34,800
That's where
I'm getting sourness from.
416
00:23:36,040 --> 00:23:39,240
It kind of ends there for me. OK.
417
00:23:39,280 --> 00:23:43,080
The brownie, for me,
it's too dense and it's too dry.
418
00:23:43,120 --> 00:23:45,600
It's heavy.
I know what you were trying to do.
419
00:23:45,640 --> 00:23:48,080
You were trying to get the
bitter element with the chocolate.
420
00:23:48,120 --> 00:23:52,040
Actually, what I'm getting instead
is just a lot of sweetness.
421
00:23:52,080 --> 00:23:54,480
Your raspberry sorbet's ace.
Love it.
422
00:23:54,520 --> 00:23:57,160
Nice and sharp with lemon-flavoured
raspberry going through it.
423
00:23:57,200 --> 00:23:59,200
Really cooling.
That's really, really good.
424
00:23:59,240 --> 00:24:01,440
But your brownie itself
is not that moist.
425
00:24:01,480 --> 00:24:02,800
It's still quite dry.
426
00:24:02,840 --> 00:24:05,200
Yeah. It should be crispy on the top
and gooey in the middle,
427
00:24:05,240 --> 00:24:08,160
and it's not quite there.
Nice, sweetened crumb.
428
00:24:08,200 --> 00:24:10,160
Nice chocolate sauce, as well.
429
00:24:10,200 --> 00:24:12,000
However, the sweetness means
430
00:24:12,040 --> 00:24:14,800
you're not getting enough bitterness
through that chocolate.
431
00:24:17,080 --> 00:24:19,240
It's funny cos
I really love this dish.
432
00:24:19,280 --> 00:24:22,320
You know, generally,
my brownies are really good at home.
433
00:24:22,360 --> 00:24:24,560
It just... I don't know
what happened today.
434
00:24:24,600 --> 00:24:26,600
It just didn't go my way.
But you know what?
435
00:24:26,640 --> 00:24:27,880
That's just the way it is,
436
00:24:27,920 --> 00:24:30,000
and I've just got to learn
to deal with it.
437
00:24:30,040 --> 00:24:31,520
It's fine. It's all good.
438
00:24:33,080 --> 00:24:35,080
Classroom assistant Michelle
439
00:24:35,120 --> 00:24:39,040
has served a ginger
and nutmeg-spiced pale ale cake
440
00:24:39,080 --> 00:24:43,320
with roasted plums,
a whisky cream and a plum sauce.
441
00:24:43,360 --> 00:24:44,720
with roasted plums,
a whisky cream and a plum sauce.
442
00:24:50,720 --> 00:24:52,960
That is a really nice cake.
443
00:24:53,000 --> 00:24:57,720
You were going for bitterness,
which you have, very subtly.
444
00:24:57,760 --> 00:25:00,360
I reckon you could have gone
slightly bolder with it.
445
00:25:00,400 --> 00:25:02,080
But you've got sourness, as well.
446
00:25:02,120 --> 00:25:05,080
This plum sauce - I love it.
447
00:25:05,120 --> 00:25:08,880
And it's working with the sweetness
from the cake, and the spices.
448
00:25:08,920 --> 00:25:10,480
In there, you've got lots of nutmeg,
449
00:25:10,520 --> 00:25:12,120
you've got spice,
you've got ginger -
450
00:25:12,160 --> 00:25:13,640
all those things in there -
451
00:25:13,680 --> 00:25:17,080
and that there is giving you
your bitter note inside the cake.
452
00:25:17,120 --> 00:25:21,560
There's nothing majorly sour.
There's nothing majorly bitter.
453
00:25:21,600 --> 00:25:24,480
And it's, for me,
a little bit subtle.
454
00:25:24,520 --> 00:25:27,600
You have a really nicely made cake.
455
00:25:27,640 --> 00:25:31,200
I've got the unmistakable bitterness
of hoppy beer.
456
00:25:31,240 --> 00:25:35,040
You could up the sourness.
You could up the bitterness.
457
00:25:35,080 --> 00:25:37,560
But I'm getting it
and I'm really enjoying it,
458
00:25:37,600 --> 00:25:40,760
mainly, I think, because
you've got whisky and beer,
459
00:25:40,800 --> 00:25:43,600
which are two flavours
I really like a lot.
460
00:25:43,640 --> 00:25:46,840
Whisky, beer and cake?
There's a Wallace!
461
00:25:46,880 --> 00:25:49,000
I think you've pretty much
summed up my weekends.
462
00:25:49,040 --> 00:25:50,440
LAUGHTER
463
00:25:52,320 --> 00:25:55,480
Some good comments,
some not so good,
464
00:25:55,520 --> 00:25:58,120
with, you know, being a bit subtle
with the flavours.
465
00:25:58,160 --> 00:26:01,360
Maybe next time I'll put a bit more
alcohol in it. Seems to work!
466
00:26:04,320 --> 00:26:06,600
Finally, it's Ngoneh.
467
00:26:06,640 --> 00:26:09,000
She has served lemon tart,
468
00:26:09,040 --> 00:26:13,640
mixed berries in a chocolate bowl,
and a vanilla ice cream.
469
00:26:13,680 --> 00:26:13,800
mixed berries in a chocolate bowl,
and a vanilla ice cream.
470
00:26:13,840 --> 00:26:17,880
Your ice cream, what, didn't set?
No, it didn't set the way I like it.
471
00:26:25,600 --> 00:26:29,480
You've got a good amount of acidity
in your lemon tart filling.
472
00:26:30,560 --> 00:26:33,240
However, that base is very thick.
473
00:26:33,280 --> 00:26:38,080
The ice cream, which didn't set,
is grainy, lumpy.
474
00:26:38,120 --> 00:26:38,440
The ice cream, which didn't set,
is grainy, lumpy.
475
00:26:38,480 --> 00:26:41,320
You used double cream,
which you whipped,
476
00:26:41,360 --> 00:26:43,920
so I think it's starting
to turn to butter.
477
00:26:45,280 --> 00:26:48,040
The pastry's too thick.
It hasn't been cut properly,
478
00:26:48,080 --> 00:26:50,720
so it's all oozing
all over the place.
479
00:26:50,760 --> 00:26:53,600
Your lemon is most certainly
sharp enough,
480
00:26:53,640 --> 00:26:57,000
but the two glaring issues for me...
481
00:26:57,040 --> 00:26:59,880
One is the ice cream
that just hasn't worked at all.
482
00:26:59,920 --> 00:27:02,760
The other one is
the thickness of this pastry.
483
00:27:02,800 --> 00:27:05,840
So, it hasn't quite worked out.
484
00:27:07,880 --> 00:27:10,160
Ngoneh, thank you very much.
Thank you. Thank you.
485
00:27:11,560 --> 00:27:16,320
I am very disappointed
because I did put a lot of effort
486
00:27:16,360 --> 00:27:16,880
I am very disappointed
because I did put a lot of effort
487
00:27:16,920 --> 00:27:19,400
in the kitchen today,
but it is what it is.
488
00:27:19,440 --> 00:27:23,640
It didn't come out the way
I planned it to be, so, yeah...
489
00:27:25,280 --> 00:27:28,280
I really appreciate
the amount of work
490
00:27:28,320 --> 00:27:30,840
you guys put into your dishes.
491
00:27:30,880 --> 00:27:34,560
I love that there was
so much creativity.
492
00:27:34,600 --> 00:27:36,120
Really, I think you did well.
493
00:27:37,480 --> 00:27:39,240
As we said at the start of this,
494
00:27:39,280 --> 00:27:41,200
we can only take
the best cooks with us.
495
00:27:43,040 --> 00:27:45,520
Thank you very much indeed.
We'll call you back in as soon as
496
00:27:45,560 --> 00:27:47,520
we've made our decision.
Thanks a lot. Off you go.
497
00:27:57,960 --> 00:28:01,000
We set a brief cos we want
to be able to push our contestants,
498
00:28:01,040 --> 00:28:03,520
and I've got to say, I think
that brief really pushed them.
499
00:28:03,560 --> 00:28:07,800
This is a difficult conversation
because they're all stepping it up.
500
00:28:09,560 --> 00:28:13,240
Owen and his cod
poached with that tamarind sauce
501
00:28:13,280 --> 00:28:17,240
was just delicious -
sharp and sour, nice and spicy.
502
00:28:17,280 --> 00:28:19,280
There was nothing apologetic
about it at all.
503
00:28:19,320 --> 00:28:21,880
It was delicious!
All three of us loved it.
504
00:28:21,920 --> 00:28:24,800
Owen has had a really strong round.
Good for him.
505
00:28:26,160 --> 00:28:30,160
Miles came with a dessert -
a panna cotta made from kefir.
506
00:28:30,200 --> 00:28:33,280
He hit the brief, absolutely.
Leyla loved it.
507
00:28:33,320 --> 00:28:36,600
You delighted in it.
I mean, what's not to like?
508
00:28:36,640 --> 00:28:39,800
There was sour in his sorbet,
sour in his sauce,
509
00:28:39,840 --> 00:28:42,640
sour on the pickled strawberry.
He's good!
510
00:28:43,720 --> 00:28:46,520
Linda - she had nailed the brief.
511
00:28:46,560 --> 00:28:50,880
We had a sour curd.
We had sweet-sour sherbet.
512
00:28:50,960 --> 00:28:54,520
She smashed it, John. Mm.
I think it was delicious.
513
00:28:54,560 --> 00:28:56,240
Michelle made an ale cake,
514
00:28:56,280 --> 00:28:59,120
the whisky giving smokiness
and a slight bit of bitterness.
515
00:28:59,160 --> 00:29:02,080
Then we had that lovely sourness
coming from the plums.
516
00:29:02,120 --> 00:29:03,840
For me, it was a little bit subtle.
517
00:29:03,880 --> 00:29:06,320
However, there was nothing wrong
with the dish.
518
00:29:06,360 --> 00:29:10,920
I really enjoyed Michelle's dish,
but then she used whisky and beer,
519
00:29:10,960 --> 00:29:13,840
which are two of
my favourite flavours.
520
00:29:13,880 --> 00:29:16,000
Right, we know who's going through.
521
00:29:16,040 --> 00:29:18,760
Now we have to discuss who's staying
522
00:29:18,800 --> 00:29:22,320
out of Mirel, Ngoneh and Thuy.
523
00:29:23,440 --> 00:29:25,400
Thuy - we had a chocolate brownie.
524
00:29:25,440 --> 00:29:27,840
The raspberry sorbet,
I thought, was sharp enough,
525
00:29:27,880 --> 00:29:30,960
but the chocolate brownie was dry.
It didn't really give us bitter.
526
00:29:31,000 --> 00:29:33,560
But well-made soil,
527
00:29:33,600 --> 00:29:37,520
nice chocolate ganache
across the base.
528
00:29:37,560 --> 00:29:40,400
I found a lot to admire there
with Thuy.
529
00:29:40,440 --> 00:29:44,120
Ngoneh - we had a lemon tart.
Lovely lemon tart filling.
530
00:29:44,160 --> 00:29:46,440
But the pastry -
a little bit too thick.
531
00:29:46,480 --> 00:29:49,320
The ice cream didn't work.
It looked a little rough.
532
00:29:49,360 --> 00:29:52,760
Ngoneh has not had her finest dish.
533
00:29:52,800 --> 00:29:54,720
Now we need to talk about Mirel.
534
00:29:54,760 --> 00:29:57,760
We had an amazing broth,
which was bitter,
535
00:29:57,800 --> 00:30:00,200
with that bitter melon
and chicory going through it.
536
00:30:00,240 --> 00:30:03,520
It was an extraordinary creation
of his own mind.
537
00:30:03,560 --> 00:30:05,920
I really liked it. It was delicious.
538
00:30:05,960 --> 00:30:07,680
But when you looked down
at the dish,
539
00:30:07,720 --> 00:30:09,920
there wasn't a great deal
of cookery going on.
540
00:30:09,960 --> 00:30:14,840
Right now, Ngoneh, Mirel and Thuy,
they are all at risk.
541
00:30:14,880 --> 00:30:15,880
Right now, Ngoneh, Mirel and Thuy,
they are all at risk.
542
00:30:15,920 --> 00:30:18,440
Who stays in the competition?
Who's leaving?
543
00:30:20,920 --> 00:30:22,160
I think I'm going today
544
00:30:22,200 --> 00:30:24,960
because everybody else had
beautiful dishes.
545
00:30:25,000 --> 00:30:27,640
Today wasn't my day,
didn't go my way,
546
00:30:27,680 --> 00:30:30,320
and that's just the way it is.
547
00:30:30,360 --> 00:30:32,880
I'm feeling extremely nervous,
actually.
548
00:30:32,920 --> 00:30:35,840
I was a bit more confident
before the tasting,
549
00:30:35,880 --> 00:30:38,320
and now, not really.
550
00:30:39,400 --> 00:30:41,480
Things didn't go according to plan.
551
00:30:41,520 --> 00:30:45,320
I hope that's good enough
to get me through to the next round.
552
00:30:45,360 --> 00:30:47,520
We'll see. Fingers crossed.
553
00:30:57,400 --> 00:30:58,760
Congratulations, all of you,
554
00:30:58,800 --> 00:31:01,360
because we think that was
a particularly tricky brief.
555
00:31:02,840 --> 00:31:04,200
We said, at the start of this,
556
00:31:04,240 --> 00:31:06,480
we could only take
the best cooks with us,
557
00:31:06,520 --> 00:31:08,880
and we've made a decision.
558
00:31:08,920 --> 00:31:11,120
One of you is leaving
the competition.
559
00:31:13,960 --> 00:31:15,880
The person leaving us is...
560
00:31:25,040 --> 00:31:26,800
..Ngoneh.
561
00:31:26,840 --> 00:31:29,480
Thanks very much for everything.
Thank you.
562
00:31:35,240 --> 00:31:37,880
I am disappointed
that I'm going home,
563
00:31:37,920 --> 00:31:40,400
but I did enjoy every minute of it.
564
00:31:40,440 --> 00:31:43,680
It was more stressful
than I anticipated,
565
00:31:43,720 --> 00:31:45,880
but, yeah, it was lovely.
566
00:31:45,920 --> 00:31:48,400
I would do it again all over.
567
00:31:52,840 --> 00:31:55,960
Congratulations. You guys
are through to the next round.
568
00:31:57,760 --> 00:32:00,320
I'm just pleased to be here.
Really pleased.
569
00:32:00,360 --> 00:32:02,960
Oh, my God! I'm never going
to make brownies again.
570
00:32:03,000 --> 00:32:05,360
I was very worried.
No time for celebrations.
571
00:32:05,400 --> 00:32:07,640
I am going to show
a lot more technique.
572
00:32:07,680 --> 00:32:09,480
I'll cook more!
573
00:32:09,520 --> 00:32:11,640
I'm buzzing after that round, yeah.
574
00:32:11,680 --> 00:32:13,640
I was a lot calmer today
in the kitchen.
575
00:32:13,680 --> 00:32:15,680
I'm so happy still to be here.
576
00:32:15,720 --> 00:32:17,560
Best ever feeling.
577
00:32:17,600 --> 00:32:19,600
I think I can keep
the momentum going,
578
00:32:19,640 --> 00:32:22,000
but I've got
some strong competition, as well.
579
00:32:22,040 --> 00:32:24,760
There's another round to come,
so we're going to see what happens.
580
00:32:35,000 --> 00:32:37,320
We've got our best six cooks,
and right now,
581
00:32:37,360 --> 00:32:40,160
I just want to see
a little bit more.
582
00:32:40,200 --> 00:32:42,760
They got this far, but they can't
rest on their laurels.
583
00:32:42,800 --> 00:32:45,960
They need to keep pushing.
They need to keep growing.
584
00:32:47,440 --> 00:32:50,600
I'm hoping that I will get a place
for the quarterfinal,
585
00:32:50,640 --> 00:32:53,080
but it depends on
how good I cook today!
586
00:32:53,120 --> 00:32:56,200
So, fingers crossed.
Keep them crossed for me, please.
587
00:32:56,240 --> 00:32:59,480
I'm feeling great. I'm really happy
and excited to be here again.
588
00:32:59,520 --> 00:33:03,120
I have another chance
to show off my cooking skills.
589
00:33:03,160 --> 00:33:05,600
Most definitely,
I have to prove myself.
590
00:33:06,840 --> 00:33:10,040
Yeah, quarterfinals coming up.
I can see it now. It's just...
591
00:33:10,080 --> 00:33:13,680
It's within reach, so I'm going
to do everything I can to get it.
592
00:33:22,480 --> 00:33:24,880
Welcome back here
to the MasterChef kitchen.
593
00:33:24,920 --> 00:33:29,200
I have to tell you, these rounds
aren't going to get any easier.
594
00:33:29,240 --> 00:33:33,480
Right now, John and I are looking
for four quarterfinalists,
595
00:33:33,520 --> 00:33:34,920
Right now, John and I are looking
for four quarterfinalists,
596
00:33:34,960 --> 00:33:36,440
which means, of course,
597
00:33:36,480 --> 00:33:38,920
two of you will be leaving
the competition.
598
00:33:41,520 --> 00:33:43,040
You've been given a brief,
599
00:33:43,080 --> 00:33:47,240
and that brief is to celebrate
stuffings and fillings.
600
00:33:48,400 --> 00:33:50,640
From ballotines to sausages,
601
00:33:50,680 --> 00:33:55,640
from dumplings to empanadas,
from cannoli to doughnuts -
602
00:33:55,680 --> 00:33:59,200
whatever you like,
it's got to be fantastic.
603
00:33:59,240 --> 00:34:01,880
There are just four
quarterfinal places up for grabs.
604
00:34:01,920 --> 00:34:05,560
You'll have one hour and 30 minutes.
Let's cook.
605
00:34:10,680 --> 00:34:13,680
So far, so good.
I got the first thing done.
606
00:34:17,680 --> 00:34:20,320
I'm looking forward to
this challenge, very much so,
607
00:34:20,360 --> 00:34:21,840
so it's going to be a good day.
608
00:34:23,440 --> 00:34:25,800
We eat dumplings for dim sum
on Sundays -
609
00:34:25,840 --> 00:34:30,400
my father's favourite Sunday lunch -
so I'm very excited about the brief.
610
00:34:30,440 --> 00:34:35,120
I'm going to make ha cao dumplings,
which are prawn dumplings,
611
00:34:35,160 --> 00:34:35,320
I'm going to make ha cao dumplings,
which are prawn dumplings,
612
00:34:35,360 --> 00:34:40,200
on a bed of egg noodles
in a chicken and pork stock
613
00:34:40,240 --> 00:34:44,680
and a spicy chilli oil dipping sauce
with some black vinegar.
614
00:34:46,680 --> 00:34:49,000
The ha cao is my favourite dumpling.
615
00:34:49,040 --> 00:34:51,040
And then I discovered,
not long ago,
616
00:34:51,080 --> 00:34:54,520
that when my mother was pregnant,
she ate a lot of ha cao dumpling.
617
00:34:54,560 --> 00:34:56,120
When we go out for dim sum,
618
00:34:56,160 --> 00:34:58,240
it's the only thing
that I really love eating.
619
00:34:59,840 --> 00:35:02,760
Thuy is promising us a really,
really complicated dish,
620
00:35:02,800 --> 00:35:04,960
especially in
one hour and 30 minutes.
621
00:35:06,720 --> 00:35:10,640
The dumplings, they're made from a
dough of tapioca and potato starch.
622
00:35:10,680 --> 00:35:12,360
It has to be lovely and thin.
623
00:35:12,400 --> 00:35:15,360
That flavour inside of that ha cao
should be prawn
624
00:35:15,400 --> 00:35:16,960
and a little bit of sesame oil,
625
00:35:17,000 --> 00:35:18,720
spring onions
to give it a small bite.
626
00:35:19,920 --> 00:35:23,560
If she gets this right, fantastic.
I'd be very, very happy indeed.
627
00:35:25,080 --> 00:35:29,040
If this competition was
a piece of work on the piano,
628
00:35:29,080 --> 00:35:33,560
what would it be? I think a classic,
so I would say something like Bach.
629
00:35:33,600 --> 00:35:34,480
what would it be? I think a classic,
so I would say something like Bach.
630
00:35:34,520 --> 00:35:36,120
Any other bit of the tree?
631
00:35:36,160 --> 00:35:39,240
THEY LAUGH
632
00:35:40,400 --> 00:35:42,240
Come on, Thuy. You can do this.
633
00:35:45,080 --> 00:35:48,760
I'm feeling excited for today.
This is a dish close to my heart.
634
00:35:50,560 --> 00:35:53,520
I'm wanting to showcase
the flavours of Northern Ireland,
635
00:35:53,560 --> 00:35:55,320
so I'm hoping it all works out.
636
00:36:00,640 --> 00:36:02,320
What's your dish, Michelle?
637
00:36:02,360 --> 00:36:04,520
I'm making home-made
Irish potato bread
638
00:36:04,560 --> 00:36:09,320
stuffed with devilled lamb kidneys,
lardons and some spring onions.
639
00:36:09,360 --> 00:36:13,000
Why this dish? Well, kidneys was
one of my dad's favourites,
640
00:36:13,040 --> 00:36:14,520
and, also, I love potato bread.
641
00:36:14,560 --> 00:36:16,920
You're just going to have the bread
with the kidneys inside?
642
00:36:16,960 --> 00:36:18,600
Yeah, I'm just going to roll it up.
643
00:36:20,640 --> 00:36:23,200
Devilled kidneys
should be quite spicy.
644
00:36:23,240 --> 00:36:25,160
They're called devilled
cos they're hot.
645
00:36:26,200 --> 00:36:28,520
The potato bread is mashed potato
646
00:36:28,560 --> 00:36:31,400
mixed with a little bit
of plain flour and then bacon.
647
00:36:31,440 --> 00:36:33,520
But then, somehow or another,
once it's cooked,
648
00:36:33,560 --> 00:36:36,080
she's got to roll
that potato bread up
649
00:36:36,120 --> 00:36:38,640
so that she can actually put
the kidneys inside.
650
00:36:38,680 --> 00:36:40,720
Otherwise, she doesn't really
fulfil the brief.
651
00:36:42,040 --> 00:36:45,080
I don't know why I'm doing this.
I should have just done a pie!
652
00:36:49,960 --> 00:36:53,440
This dish, I chose
because it has a wow factor.
653
00:36:54,760 --> 00:36:57,120
I did make it once.
I was like, "Wow!"
654
00:36:57,160 --> 00:37:00,360
So, I'm hoping to bring that "wow"
to John and Gregg.
655
00:37:03,920 --> 00:37:06,680
Owen's making for us
a stuffed pork loin.
656
00:37:06,720 --> 00:37:09,320
It's got no fat,
so the only way of keeping it moist
657
00:37:09,360 --> 00:37:12,080
is to actually wrap it in something
or to stuff it with something.
658
00:37:13,440 --> 00:37:17,720
He's made a stuffing from spinach,
cream cheese and mushrooms.
659
00:37:19,160 --> 00:37:23,360
We've got a cream of mushroom sauce.
With it, he's serving mashed potato.
660
00:37:24,480 --> 00:37:26,920
There has to be
an even amount of pork
661
00:37:26,960 --> 00:37:28,960
around the outside of that stuffing.
662
00:37:29,000 --> 00:37:32,600
If the pork is thin at one side
and then thick at the other side,
663
00:37:32,640 --> 00:37:34,680
we're going to have
dry pork on one side
664
00:37:34,720 --> 00:37:36,680
and pork that's not cooked
on the other side.
665
00:37:40,040 --> 00:37:42,600
How do you feel
about the competition now?
666
00:37:42,640 --> 00:37:45,000
I feel good. I'm like...
I'm floating.
667
00:37:45,040 --> 00:37:46,960
At this moment, I'm floating,
668
00:37:47,000 --> 00:37:50,120
but I just want to go
one step higher to impress.
669
00:37:50,160 --> 00:37:52,840
One step higher than floating? Yeah.
670
00:37:52,880 --> 00:37:55,240
What could that be? Flying!
671
00:38:01,200 --> 00:38:05,520
Guys, you are halfway -
halfway to a quarterfinal.
672
00:38:05,560 --> 00:38:06,480
Guys, you are halfway -
halfway to a quarterfinal.
673
00:38:12,120 --> 00:38:15,160
Today's dish is
Thai-inspired sausage and mash.
674
00:38:16,480 --> 00:38:19,640
Oh, man, that onion and chilli
is really getting in my eye.
675
00:38:19,680 --> 00:38:21,480
I'm trying to show some versatility.
676
00:38:23,840 --> 00:38:26,600
I want to show that I can just do
really nice comfort food,
677
00:38:26,640 --> 00:38:31,040
really rich, bang full of flavour,
loads of chilli, loads of aromatics.
678
00:38:31,080 --> 00:38:31,200
really rich, bang full of flavour,
loads of chilli, loads of aromatics.
679
00:38:31,240 --> 00:38:33,040
Yeah, good, hearty food.
680
00:38:35,640 --> 00:38:38,360
He's making
a Thai-flavoured sausage,
681
00:38:38,400 --> 00:38:42,480
which he's filled with galangal,
lemongrass, lots and lots of pork.
682
00:38:42,520 --> 00:38:44,280
Making a sausage -
this is brilliant.
683
00:38:44,320 --> 00:38:45,760
It's a lot of work in a sausage.
684
00:38:45,800 --> 00:38:48,080
It's showing
a huge amount of technique.
685
00:38:48,120 --> 00:38:50,200
Served on sweet potato mash.
686
00:38:50,240 --> 00:38:53,160
He's got a red curry paste
going through the mashed potato,
687
00:38:53,200 --> 00:38:55,320
with a green curry gravy.
688
00:38:55,360 --> 00:38:57,800
Green chillies -
really, really fragrant.
689
00:38:57,840 --> 00:38:59,520
A little bit of coconut milk.
690
00:39:01,520 --> 00:39:04,400
As long as I can
stuff my meat on time...
691
00:39:05,440 --> 00:39:06,680
HE LAUGHS
692
00:39:06,720 --> 00:39:08,720
..then everything else
should fall in place.
693
00:39:11,480 --> 00:39:14,600
Do you make sausages at home?
I do, yeah.
694
00:39:14,640 --> 00:39:19,560
I make a lot of salamis, chorizos.
Mate, get you!
695
00:39:19,600 --> 00:39:22,120
So, what is it about making sausages
that appeals to you?
696
00:39:22,160 --> 00:39:24,600
Personally, the thing
I love the most about them is that
697
00:39:24,640 --> 00:39:27,760
you can make whatever kind
of fillings that you want.
698
00:39:27,800 --> 00:39:30,440
You can really customise it
when you know the process.
699
00:39:36,160 --> 00:39:39,000
Linda is making for us arancini.
700
00:39:39,040 --> 00:39:42,160
Arancini is born
out of leftover risotto.
701
00:39:42,200 --> 00:39:46,440
The rice mixture which is made
and lovely and creamy and rich.
702
00:39:46,480 --> 00:39:46,640
The rice mixture which is made
and lovely and creamy and rich.
703
00:39:46,680 --> 00:39:49,800
And with an arriabbata sauce.
704
00:39:49,840 --> 00:39:52,000
Arrabbiata? Arrabbiata.
705
00:39:52,040 --> 00:39:54,760
I prefer your one!
I'm surprised I remembered it!
706
00:39:54,800 --> 00:39:58,880
Arrabbiata really is
a spicy tomato sauce.
707
00:39:58,920 --> 00:40:02,480
Linda's got a huge amount of process
going on here because, first of all,
708
00:40:02,520 --> 00:40:05,080
she's got to make risotto,
then she's got to cool it down.
709
00:40:05,120 --> 00:40:06,960
Once it's cooled,
she's got to fill it,
710
00:40:07,000 --> 00:40:09,480
and what she's filling it with
is mozzarella.
711
00:40:09,520 --> 00:40:12,840
Then they are crumbed
and then they are deep-fried.
712
00:40:13,960 --> 00:40:16,840
I feel like I have something
to prove with this dish
713
00:40:16,880 --> 00:40:19,480
because I do want a place
in the quarterfinals,
714
00:40:19,520 --> 00:40:21,440
but the pressure in there
is immense.
715
00:40:21,480 --> 00:40:23,880
It can make you feel, like,
hysterical one minute
716
00:40:23,920 --> 00:40:26,960
and then laughing the next,
and, yeah, crying!
717
00:40:30,280 --> 00:40:32,560
Are you enjoying this competition?
I am, yeah.
718
00:40:32,600 --> 00:40:35,200
Yeah, I'm loving it.
I think it's great.
719
00:40:35,240 --> 00:40:37,920
Everybody else is stressed and
you're having the time of your life.
720
00:40:37,960 --> 00:40:40,360
SHE LAUGHS
It's that wine over there!
721
00:40:40,400 --> 00:40:42,520
THEY LAUGH
722
00:40:42,560 --> 00:40:43,800
Have you...?
723
00:40:43,840 --> 00:40:45,680
Ooh!
SHE GASPS
724
00:40:45,720 --> 00:40:48,320
Oh, my God. Oh, my God!
725
00:40:48,360 --> 00:40:50,440
That's your fault!
726
00:40:50,480 --> 00:40:52,840
There's enough sauce in there
to serve, you know? Yeah.
727
00:40:52,880 --> 00:40:55,920
Yeah, there is. Are you OK?
Yeah, I'll be fine.
728
00:40:57,480 --> 00:41:01,120
Disasters happen,
and I'm usually in it!
729
00:41:02,280 --> 00:41:04,320
Guys, you have
20 minutes left, please.
730
00:41:08,040 --> 00:41:09,280
Phew! Oh, my God!
731
00:41:12,280 --> 00:41:14,640
My stuffed dish
is going to be sarmale,
732
00:41:14,680 --> 00:41:17,520
which is a traditional
Romanian dish.
733
00:41:17,560 --> 00:41:19,960
He's making a stuffed cabbage roll.
734
00:41:20,000 --> 00:41:21,840
He's taking white cabbage
735
00:41:21,880 --> 00:41:25,840
and he's cooking that in a broth
which he's got some beetroot in.
736
00:41:25,880 --> 00:41:29,880
Inside the cabbage roll,
he's making a mixture with rice,
737
00:41:29,920 --> 00:41:32,920
mushrooms, spices and herbs.
738
00:41:32,960 --> 00:41:36,880
I'm using this Romanian spice
which is called yeni bahar.
739
00:41:38,520 --> 00:41:41,080
And then he's going to bake
those cabbage rolls in the oven
740
00:41:41,120 --> 00:41:43,160
with tomato sauce.
741
00:41:43,200 --> 00:41:46,960
It's quite tricky, the folding.
742
00:41:47,000 --> 00:41:48,600
The important thing is
743
00:41:48,640 --> 00:41:51,120
that cabbage
has to be lovely and tender,
744
00:41:51,160 --> 00:41:55,320
and a cabbage leaf,
to be tender, takes a long time.
745
00:41:56,440 --> 00:41:59,240
I need to prove that
I've got some technique
746
00:41:59,280 --> 00:42:00,800
and I need to do more cooking.
747
00:42:02,640 --> 00:42:05,840
Did you know this dish,
growing up? Yes, yes,
748
00:42:05,880 --> 00:42:09,720
and it reminds me of Transylvania
and the forest and the gardens
749
00:42:09,760 --> 00:42:12,160
and all my childhood.
750
00:42:12,200 --> 00:42:15,080
The challenge with this dish
is to make it look appealing
751
00:42:15,120 --> 00:42:17,080
because it's very rustic,
752
00:42:17,120 --> 00:42:21,080
so I've got to up my game
on the design with this one.
753
00:42:27,480 --> 00:42:31,360
How long's left?
You have just eight minutes.
754
00:42:33,880 --> 00:42:36,480
The dumplings are
not cooking fast enough.
755
00:42:44,760 --> 00:42:46,280
MICHELLE:It's not sticking.
756
00:42:58,200 --> 00:43:02,680
You have just 90 seconds left
to finish off your plates.
757
00:43:02,720 --> 00:43:04,160
I'm just literally panicking
758
00:43:04,200 --> 00:43:06,320
and throwing everything together
in a rush right now.
759
00:43:06,360 --> 00:43:08,360
Yeah, this is all mad. Right.
760
00:43:19,920 --> 00:43:22,760
That's it. Stop, please.
Your time's up. Stop.
761
00:43:24,120 --> 00:43:26,840
HE EXHALES DEEPLY
That is so stressful.
762
00:43:28,480 --> 00:43:31,080
Oh, my God!
SHE LAUGHS
763
00:43:31,120 --> 00:43:32,920
Linda, please, would you?
764
00:43:36,600 --> 00:43:40,160
For her stuffed dish,
Linda has made arancini -
765
00:43:40,200 --> 00:43:44,120
deep-fried balls of risotto
with a mozzarella centre -
766
00:43:44,160 --> 00:43:46,240
and an arrabbiata sauce.
767
00:43:46,280 --> 00:43:48,480
I like the fact that you battled on,
768
00:43:48,520 --> 00:43:52,120
despite the fact of sending a pot
of red-hot sauce over your arm.
769
00:44:00,080 --> 00:44:02,680
They are really well-made arancini.
770
00:44:02,720 --> 00:44:04,600
I'm enjoying the creamy mozzarella
771
00:44:04,640 --> 00:44:06,800
in with the well-seasoned,
well-cooked risotto.
772
00:44:06,840 --> 00:44:09,000
You've breadcrumbed them
and fried them perfectly.
773
00:44:09,040 --> 00:44:12,240
They are a lovely, light tan colour.
774
00:44:12,280 --> 00:44:14,480
Your risotto's cooked beautifully.
I really like it,
775
00:44:14,520 --> 00:44:16,560
mozzarella cheese running
all the way through it.
776
00:44:16,600 --> 00:44:19,920
I like the crust on the outside.
It's not too thick, nice and crispy.
777
00:44:19,960 --> 00:44:21,360
Your sauce is ferocious.
778
00:44:21,400 --> 00:44:22,960
Really like the chilli heat
in there.
779
00:44:23,000 --> 00:44:25,560
I think that's really, really good.
You've really hit the brief.
780
00:44:25,600 --> 00:44:28,760
You've got something
which is stuffed and filled.
781
00:44:28,800 --> 00:44:31,280
Linda, thanks very much. Thank you.
782
00:44:33,160 --> 00:44:36,000
Feeling good, really,
after the disaster of
783
00:44:36,040 --> 00:44:39,160
knocking my pan over
and burning myself.
784
00:44:39,200 --> 00:44:42,680
John and Gregg seem to like
what I'm giving them and I'm like...
785
00:44:42,720 --> 00:44:45,560
Yeah, I can't believe it, actually.
It's amazing.
786
00:44:47,640 --> 00:44:51,640
Thuy has made ha cao -
prawn fried dumplings -
787
00:44:51,680 --> 00:44:54,840
and served them with egg noodles
and pak choi
788
00:44:54,880 --> 00:44:56,720
in a chicken and pork broth
789
00:44:56,760 --> 00:44:59,920
with a black vinegar
and chilli dipping sauce.
790
00:45:06,840 --> 00:45:08,720
Your ha cao are made really,
really nicely.
791
00:45:08,760 --> 00:45:11,680
I love the fact that every single
one of them is properly pleated.
792
00:45:11,720 --> 00:45:13,800
Inside there, you've got
a small amount of seasoning
793
00:45:13,840 --> 00:45:16,360
of sesame oil
and a little bit of ginger.
794
00:45:16,400 --> 00:45:19,840
The actual broth itself,
it's very subtle.
795
00:45:19,880 --> 00:45:21,680
Nicely made,
and, I think, a real challenge,
796
00:45:21,720 --> 00:45:24,560
in an hour and a half,
to get that right. Thank you.
797
00:45:24,600 --> 00:45:28,760
I have to confess to you,
I'm really, really enjoying this.
798
00:45:28,800 --> 00:45:30,520
Your dumplings are gorgeous.
799
00:45:30,560 --> 00:45:33,120
Inside are sweet prawns,
slightly salty.
800
00:45:33,160 --> 00:45:36,760
And your dip -
it's a sharp, like, vinegar,
801
00:45:36,800 --> 00:45:39,520
finishing with a little bit
of chilli, and almost salted.
802
00:45:39,560 --> 00:45:41,280
It's like black bean.
803
00:45:41,320 --> 00:45:44,040
As far as the brief goes,
we asked you for stuffed or filled.
804
00:45:44,080 --> 00:45:47,680
You've given us really lovely,
light dumplings. Well done.
805
00:45:50,480 --> 00:45:52,440
I feel great!
806
00:45:52,480 --> 00:45:56,040
No crying. It's good. It's all good.
807
00:45:56,080 --> 00:45:59,720
Much better than the last brief,
so I'm really pleased.
808
00:46:02,840 --> 00:46:06,600
Miles has made
a Thai-inspired bangers and mash -
809
00:46:06,640 --> 00:46:11,080
sausage filled with minced pork,
lemongrass and chilli,
810
00:46:11,160 --> 00:46:15,000
steamed morning glory -
a Southeast Asian vegetable -
811
00:46:15,040 --> 00:46:17,280
a Thai green curry sauce,
812
00:46:17,320 --> 00:46:21,680
and sweet potato mash
flavoured with red Thai curry paste.
813
00:46:21,720 --> 00:46:21,800
and sweet potato mash
flavoured with red Thai curry paste.
814
00:46:28,560 --> 00:46:33,080
I never expected to find those big
Thai flavours inside a sausage.
815
00:46:33,120 --> 00:46:35,280
You've definitely fulfilled
the brief.
816
00:46:35,320 --> 00:46:39,760
I can't think of a more classic
filled food than a sausage.
817
00:46:39,800 --> 00:46:40,440
I can't think of a more classic
filled food than a sausage.
818
00:46:40,480 --> 00:46:44,240
That sauce is so powerful -
citrusy with lime.
819
00:46:44,280 --> 00:46:46,600
And then in comes
the salt and the chilli.
820
00:46:46,640 --> 00:46:49,080
The flavour of that sauce
makes it difficult
821
00:46:49,120 --> 00:46:52,640
to discern the flavours
in the sausage.
822
00:46:52,680 --> 00:46:55,160
Your mash has got lumps in it,
823
00:46:55,200 --> 00:46:58,480
but your sausage -
I think it's a great idea.
824
00:46:58,520 --> 00:47:01,400
As a man who makes sausages at home,
825
00:47:01,440 --> 00:47:06,000
I'm going to implore you
to not grind your meat so much
826
00:47:06,040 --> 00:47:08,360
because your filling has gone dry.
827
00:47:10,440 --> 00:47:12,120
It didn't come out
the way I wanted it to,
828
00:47:12,160 --> 00:47:14,080
but they did give me
some good feedback.
829
00:47:14,120 --> 00:47:15,240
They liked the flavours.
830
00:47:15,280 --> 00:47:17,440
I think I need to stop
being so hard on myself.
831
00:47:19,640 --> 00:47:24,080
Michelle's dish is devilled
lamb's kidneys and oyster mushrooms
832
00:47:24,120 --> 00:47:26,840
in a creme fraiche
and mustard sauce,
833
00:47:26,880 --> 00:47:28,760
wrapped in Irish potato bread,
834
00:47:28,800 --> 00:47:31,320
flavoured with pancetta
and spring onion.
835
00:47:32,960 --> 00:47:35,160
It's more of a wrap, isn't it?
836
00:47:41,760 --> 00:47:44,080
Your kidneys are cooked really well.
837
00:47:44,120 --> 00:47:46,480
You've got a little bit
of pink in there.
838
00:47:46,520 --> 00:47:47,800
They are devilled.
839
00:47:47,840 --> 00:47:50,440
There is definitely the heat coming,
the background.
840
00:47:50,480 --> 00:47:55,160
Your potato bread is lovely -
really soft, smooth, salty
841
00:47:55,200 --> 00:47:57,720
because you've got little bits
of bacon in there, as well.
842
00:47:57,760 --> 00:48:00,920
It doesn't look right
and I'm not sure it works
843
00:48:00,960 --> 00:48:03,680
as a stuffed or filled dish.
844
00:48:03,720 --> 00:48:06,920
I find your sauce
a little bit too thick.
845
00:48:06,960 --> 00:48:10,240
Your potato bread - I've got
some scorched bits on there.
846
00:48:10,280 --> 00:48:12,720
Gregg and I both agree
it doesn't look right.
847
00:48:12,760 --> 00:48:17,440
And, actually, wrapping something
in potato bread is really difficult.
848
00:48:17,480 --> 00:48:20,240
I know! Why did
I do it on MasterChef?
849
00:48:20,280 --> 00:48:23,400
Well, at least you gave it a go.
And I like your bravery.
850
00:48:25,320 --> 00:48:29,120
I'm feeling OK. The judges were
very fair with their comments.
851
00:48:29,160 --> 00:48:31,760
I think it was maybe a risk
doing the kidneys.
852
00:48:31,800 --> 00:48:33,880
Maybe it just wasn't
what they were looking for.
853
00:48:33,920 --> 00:48:36,360
But you know what? I gave it a go.
854
00:48:39,960 --> 00:48:43,200
Owen has stuffed his pork tenderloin
with mushrooms,
855
00:48:43,240 --> 00:48:45,320
cream cheese and spinach,
856
00:48:45,360 --> 00:48:48,160
and served it with mashed potatoes
and pea shoots
857
00:48:48,200 --> 00:48:50,200
and a mushroom cream sauce.
858
00:48:56,800 --> 00:48:59,960
Your pork wrapped around
that filling is lovely and moist.
859
00:49:00,000 --> 00:49:01,720
The crunch of the pine nuts,
I think,
860
00:49:01,760 --> 00:49:03,560
is really, really lovely
with the mushrooms.
861
00:49:03,600 --> 00:49:04,920
I think that's wonderful.
862
00:49:04,960 --> 00:49:07,520
The mushroom sauce is fantastic,
863
00:49:07,560 --> 00:49:09,880
and it's rich with woodiness
and mushrooms
864
00:49:09,920 --> 00:49:11,560
and lots and lots of pepper.
865
00:49:11,600 --> 00:49:14,920
I'm impressed with this, Owen.
I'm really impressed.
866
00:49:14,960 --> 00:49:17,080
I am really enjoying this.
867
00:49:17,120 --> 00:49:20,640
Beautifully cooked, moist pork,
really well done.
868
00:49:20,680 --> 00:49:25,320
I like the cream cheese in there,
giving saltiness. It tastes great.
869
00:49:25,360 --> 00:49:28,960
We wanted stuffed or filled.
You did exactly that.
870
00:49:31,080 --> 00:49:34,840
Are you all right? Yes,
just a bit emotional.
871
00:49:34,880 --> 00:49:36,640
Thank you very much. Thank you.
872
00:49:38,560 --> 00:49:42,080
I'm stunned. I'm amazed.
873
00:49:42,120 --> 00:49:45,960
This means so much to me.
So much to me.
874
00:49:46,000 --> 00:49:48,680
My dad would be so proud of me.
875
00:49:48,720 --> 00:49:50,960
Wherever he is,
he'll be looking down.
876
00:49:57,080 --> 00:49:59,800
Mirel has served a vegan version
877
00:49:59,840 --> 00:50:02,520
of the traditional
Romanian dish sarmale -
878
00:50:02,560 --> 00:50:05,640
white cabbage leaves
stuffed with rice, mushrooms,
879
00:50:05,680 --> 00:50:09,440
carrots and yeni bahar,
a Romanian spice,
880
00:50:09,480 --> 00:50:11,720
all baked in a tomato sauce
881
00:50:11,760 --> 00:50:16,480
on saffron polenta and vegan cheese
and a vegan sour cream.
882
00:50:16,520 --> 00:50:16,600
on saffron polenta and vegan cheese
and a vegan sour cream.
883
00:50:17,920 --> 00:50:20,720
It was always going to be difficult
to make this look pretty.
884
00:50:20,760 --> 00:50:22,560
I feel it doesn't look pretty.
885
00:50:30,520 --> 00:50:34,600
There's... There's a strong flavour
in there, like mace.
886
00:50:34,640 --> 00:50:37,800
What's that spice called?
Yeni bahar.
887
00:50:37,840 --> 00:50:39,280
That's really quite strong.
888
00:50:39,320 --> 00:50:41,560
I mean, it's almost
numbing the palate.
889
00:50:41,600 --> 00:50:43,280
Polenta's nicely cooked.
890
00:50:43,320 --> 00:50:46,440
I like the filling
of the rice and the vegetables.
891
00:50:46,480 --> 00:50:49,360
I'd like those cabbage leaves
a little bit softer.
892
00:50:49,400 --> 00:50:51,520
You need to cook them some more.
893
00:50:51,560 --> 00:50:54,560
I feel this whole thing
could do with more seasoning.
894
00:50:54,600 --> 00:50:57,920
I think the tomato needs
to be richer and cooked down.
895
00:50:57,960 --> 00:51:01,360
The actual cabbage leaves themselves
are tough.
896
00:51:01,400 --> 00:51:03,160
They just need more time
in the oven.
897
00:51:05,880 --> 00:51:08,560
Cooking traditional Romanian food
doesn't suit me.
898
00:51:08,600 --> 00:51:11,840
Perhaps I should have stayed
with my bold flavours
899
00:51:11,880 --> 00:51:14,520
and my extravagant style.
900
00:51:18,760 --> 00:51:20,880
By and large, I think,
a decent standard.
901
00:51:20,920 --> 00:51:23,400
Some things that really made me
sit up and take notice
902
00:51:23,440 --> 00:51:27,000
and obviously - obviously -
things that didn't quite turn out.
903
00:51:27,040 --> 00:51:28,840
Four quarterfinal places
up for grabs.
904
00:51:28,880 --> 00:51:30,480
That does mean that two of them
905
00:51:30,520 --> 00:51:32,680
are sadly going
to leave the competition.
906
00:51:32,720 --> 00:51:34,800
We've now got
a big decision to make.
907
00:51:36,400 --> 00:51:39,680
I am going
to sing the praises of Owen.
908
00:51:39,720 --> 00:51:41,840
He delivers flavour. He's learning.
909
00:51:41,880 --> 00:51:44,320
He's getting better and better
and more and more confident.
910
00:51:44,360 --> 00:51:48,440
Really well-cooked pork,
really nicely made mashed potato,
911
00:51:48,480 --> 00:51:51,080
and a really, really good
mushroom sauce.
912
00:51:51,120 --> 00:51:53,680
I'd very much like to see Owen
in the quarterfinal.
913
00:51:55,560 --> 00:51:58,680
I was really pleased today that Thuy
gave us some Vietnamese flavours
914
00:51:58,720 --> 00:52:00,520
cos I think she does it
brilliantly well.
915
00:52:00,560 --> 00:52:04,400
Nicely cooked noodles and
those really good prawn dumplings
916
00:52:04,440 --> 00:52:07,400
across the top.
Lovely dipping sauce, as well.
917
00:52:07,440 --> 00:52:10,800
I found myself
munching the living daylights
918
00:52:10,840 --> 00:52:14,240
out of that bowl.
I'd like to see her go further.
919
00:52:14,280 --> 00:52:18,560
She hit the brief, that's for sure.
Those ha cao were really beautiful.
920
00:52:19,720 --> 00:52:23,320
I thought Linda did a good job today
with the arancini, and in adversity,
921
00:52:23,360 --> 00:52:25,280
because she knocked
the pan of sauce over.
922
00:52:25,320 --> 00:52:27,960
But she still gave us
really well-made arancini -
923
00:52:28,000 --> 00:52:30,400
nicely cooked rice inside,
924
00:52:30,440 --> 00:52:33,360
some gooey, salty,
creamy mozzarella.
925
00:52:33,400 --> 00:52:35,880
Nice crust around the outside.
Well-made risotto.
926
00:52:35,920 --> 00:52:39,800
That's a really difficult thing
to do. I think she did a good job.
927
00:52:39,840 --> 00:52:43,080
We've got Owen, Thuy and Linda
going through.
928
00:52:43,120 --> 00:52:47,360
That means now we've got to discuss
Miles, Mirel and Michelle.
929
00:52:47,400 --> 00:52:49,000
That means now we've got to discuss
Miles, Mirel and Michelle.
930
00:52:49,040 --> 00:52:52,600
Michelle made for us
a classic Irish dish
931
00:52:52,640 --> 00:52:56,160
she turned into a wrap,
and it didn't work,
932
00:52:56,200 --> 00:52:58,960
potato bread,
which was slightly scorched,
933
00:52:59,000 --> 00:53:00,800
with the kidneys inside.
934
00:53:00,840 --> 00:53:03,520
The kidneys were cooked beautifully
with a mushroom sauce.
935
00:53:03,560 --> 00:53:05,120
But was that a complete dish?
936
00:53:05,160 --> 00:53:06,880
And did she actually
fulfil the brief?
937
00:53:08,000 --> 00:53:10,040
Miles rushed today.
938
00:53:10,080 --> 00:53:12,640
It's the first time we've seen him
really under pressure,
939
00:53:12,680 --> 00:53:14,200
and there were errors.
940
00:53:14,240 --> 00:53:16,760
But the idea of bringing
Thai flavours together
941
00:53:16,800 --> 00:53:20,280
in sausage and mash and gravy,
I thought, was brilliantly clever.
942
00:53:20,320 --> 00:53:22,280
The sweet potato mash
had lumps in it.
943
00:53:22,320 --> 00:53:24,520
However, that green curry sauce -
delicious.
944
00:53:24,560 --> 00:53:28,200
We actually really liked
the flavour inside that sausage.
945
00:53:28,240 --> 00:53:32,560
Mirel today didn't manage to capture
the elegance of previous dishes.
946
00:53:32,600 --> 00:53:36,560
That cabbage was hard.
They needed more cooking.
947
00:53:36,600 --> 00:53:38,800
There wasn't quite enough flavour
in there.
948
00:53:38,840 --> 00:53:42,600
It wasn't really a plate of food
for a quarterfinal place.
949
00:53:42,640 --> 00:53:45,960
We've got issues with Miles,
Michelle and Mirel.
950
00:53:46,000 --> 00:53:47,600
Who's just had a wobble
951
00:53:47,640 --> 00:53:49,920
and who's really at the end
of their journey?
952
00:53:52,080 --> 00:53:56,440
To stay in the competition, I want
to cook into the quarterfinals.
953
00:53:56,480 --> 00:53:56,600
To stay in the competition, I want
to cook into the quarterfinals.
954
00:53:56,640 --> 00:54:01,720
I can only hope. Om!
I'm praying in every culture!
955
00:54:01,760 --> 00:54:02,400
I can only hope. Om!
I'm praying in every culture!
956
00:54:03,920 --> 00:54:06,760
I might need to light a candle
or something.
957
00:54:07,760 --> 00:54:09,880
I knew it was risky doing the dish.
958
00:54:09,920 --> 00:54:12,400
So, yeah, I've done it now.
You can't turn back time.
959
00:54:12,440 --> 00:54:15,040
Let's just wait and see
what the judges say,
960
00:54:15,080 --> 00:54:16,880
and hope for the best.
961
00:54:18,240 --> 00:54:21,040
I think I've done the brief
in each challenge.
962
00:54:21,080 --> 00:54:24,160
I'm feeling hopeful
that I've got this in the bag
963
00:54:24,200 --> 00:54:26,160
to move on to the quarterfinal.
964
00:54:35,800 --> 00:54:38,040
Thank you very much
for all your hard work.
965
00:54:38,080 --> 00:54:40,280
Some great food,
some inventive food,
966
00:54:40,320 --> 00:54:42,840
and dishes we've never seen before
on MasterChef.
967
00:54:44,520 --> 00:54:46,040
As hard as you've all worked,
968
00:54:46,080 --> 00:54:49,000
we have only four
quarterfinal places.
969
00:54:50,840 --> 00:54:54,160
The first contestant
leaving us is...
970
00:55:00,160 --> 00:55:02,200
..Michelle.
971
00:55:02,240 --> 00:55:05,920
Sorry to see you go. Thank you.
Thank you. Cheers, guys.
972
00:55:10,240 --> 00:55:14,360
The second person
leaving the competition is...
973
00:55:18,400 --> 00:55:20,280
..Mirel.
974
00:55:20,320 --> 00:55:22,960
Thank you very much.
Thank you very much. Thanks, Mirel.
975
00:55:23,000 --> 00:55:24,240
Thank you.
976
00:55:26,640 --> 00:55:30,760
I definitely feel disappointed,
but this is a competition,
977
00:55:30,800 --> 00:55:34,680
so you've got to be ready
for everything.
978
00:55:34,720 --> 00:55:36,600
I would have loved
to have stayed longer,
979
00:55:36,640 --> 00:55:40,120
but I'm going to look at it
as a great experience.
980
00:55:40,160 --> 00:55:41,520
It was fun.
981
00:55:43,080 --> 00:55:46,080
I'm feeling sad it's over,
I'm not coming back tomorrow.
982
00:55:46,120 --> 00:55:48,480
It's definitely had
its ups and downs,
983
00:55:48,520 --> 00:55:50,920
but, yeah,
I think it's my time to go.
984
00:55:50,960 --> 00:55:55,320
I got an apron. I didn't make
a complete fool of myself, so...!
985
00:55:58,520 --> 00:56:00,720
Well done, you four!
986
00:56:00,760 --> 00:56:04,040
You can call yourselves
MasterChef quarterfinalists.
987
00:56:05,480 --> 00:56:08,000
It's a relief, actually.
My heart is still probably up here.
988
00:56:08,040 --> 00:56:11,160
But, yeah,
it's more than a dream now.
989
00:56:11,200 --> 00:56:14,040
The reality of it is kicking in
990
00:56:14,080 --> 00:56:16,720
and it's becoming more serious
and it just feels really exciting.
991
00:56:18,520 --> 00:56:20,080
It's amazing.
992
00:56:20,120 --> 00:56:25,160
I feel emotional right now,
but I'm so happy.
993
00:56:25,200 --> 00:56:25,880
I feel emotional right now,
but I'm so happy.
994
00:56:25,920 --> 00:56:28,640
I'm really so happy to be here.
995
00:56:28,680 --> 00:56:31,960
It's been an amazing day. It's
beyond what I would have expected.
996
00:56:32,000 --> 00:56:33,720
I'm super delighted.
997
00:56:33,760 --> 00:56:36,560
I got one cloud higher, and I'm not
sure if I can reach the next one,
998
00:56:36,600 --> 00:56:38,720
so fingers crossed I can do it.
999
00:56:40,400 --> 00:56:43,520
I've got a place
in the quarterfinal!
1000
00:56:43,560 --> 00:56:47,520
Oh, my gosh! I'm beyond excited.
Beyond excited.
1001
00:56:47,560 --> 00:56:49,800
I'm just so, so chuffed.
1002
00:56:49,840 --> 00:56:52,280
If I could kiss you, I would,
but I think you're married.
1003
00:56:52,320 --> 00:56:54,480
You might not...
Your wife might not like it!
1004
00:57:00,040 --> 00:57:03,440
Next time, it's the quarterfinal,
1005
00:57:03,480 --> 00:57:08,720
and Miles, Thuy,
Owen and Linda return
1006
00:57:08,760 --> 00:57:09,160
and Miles, Thuy,
Owen and Linda return
1007
00:57:09,200 --> 00:57:11,880
to face
their toughest challenge yet...
1008
00:57:11,920 --> 00:57:14,840
You need to roll and fry
as fast as you can.
1009
00:57:14,880 --> 00:57:16,960
..as they battle for a place...
1010
00:57:17,000 --> 00:57:20,200
Just to relax you even further,
you're supposed to be serving now.
1011
00:57:20,240 --> 00:57:21,720
..in knockout week.
1012
00:57:21,760 --> 00:57:23,960
It's really quite delicious.