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It's the MasterChef quarterfinal
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and this week's four best
cooks are back.
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Now that I'm quarter finalist, me,
Tigi, the home cook
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that sits in his kitchen, dancing
around with his kids,
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it's like...
Literally, it's pretty stunning.
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It really is like no other
experience I've ever had,
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and it's terrifying and it's pushing
me, so I just want to carry on
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and see how far I can go.
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The pressure is so intense,
but that's part of the fun,
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so it keeps you on your toes.
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Initially, I thought, "Well, if I
get an apron, I'll be thrilled.
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"If I get the quarterfinals, OK,
I'll be really pleased."
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And now I'm here, I really want to
get to the next stage now.
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Tonight, their toughest challenge
so far stands between them
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and a place in the semifinals.
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I'm loving this.
I think it's a lot of fun.
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I would just eat a whole tub of
that, no problem.
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What we want is food that makes
you and I sit up and say,
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"Yes, they're a contender
for the Championship."
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We are throwing them in the deep end
and they either sink or swim.
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Welcome to a MasterChef
quarterfinal.
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This is a big day, this is a big
challenge.
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In the dining room, we have three
very special guests.
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The finalists from last year,
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Alex in a and Mike
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and our champion, Tom.
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You've got to do two courses
in one hour and 15 minutes,
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so this is a big challenge,
logistically.
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I have to tell you there are only
two semifinal places,
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which, of course, does mean we're
going to be losing two of you.
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One hour, 15 minutes to do what you
do brilliantly well. Let's cook.
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Ally loves the classics.
He wants to do fine dining.
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He knows what he's doing.
Fault-free, please, Ally.
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If it had been placed before me
in a restaurant,
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I wouldn't think that there was
an amateur in the kitchen.
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Grace's comments in the last
round were...were amazing.
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I was actually speechless,
to be quite honest.
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If I'm getting the word
"restaurant standard"
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thrown in amongst my plates of food,
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then, you know, I'm obviously
doing something right.
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GREGG: What do you make of for us,
Ally?
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I'm doing pan—fried chicken breast
with sweetcorn puree.
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I'm making a crumb out of popcorn
and chicken skin, some charred corn.
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So all the flavours of chicken
and sweetcorn soup but elevated
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to my sort of classic style.
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In the dining room today,
you have our past champion — Tom.
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One of his star dishes was...
Chicken and sweetcorn.
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How do you think he's going
to take it?
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Well, I think the inspiration has
actually probably started with Tom.
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I've done it in a slightly
different way.
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I'd love him to love it
and hopefully he will.
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And your second course, Ally?
Pina Colada tarte tatin,
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so pineapple tarte tatins
with a coconut sorbet.
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And then rum, where's the rum going?
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That's going into the caramel.
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I'm hoping that these plates
show my classical style,
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but a bit of playfulness and fun
in there as well.
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So, you know, we're here to have
fun, ultimately,
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so why not do it on the plate?
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A bit of fun coming into Ally's
food — that I did not expect.
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Using popcorn to make a coating
for the chicken breast,
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that's delightful.
I love the idea of that.
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Dessert. I love a pina colada.
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Put that with some pastry,
rum inside that caramel —
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oh, yes, please.
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I want them to enjoy themselves
when they try it.
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I really want them to really see
what I see in these dishes.
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But, equally, I want them to say,
"Wow, that tastes amazing."
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GREGG: I love Holly's creativity,
her inventiveness.
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In a potato round, she gave us a
dessert.
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She gave us sweet potato
profiteroles.
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SHE GRUNTS
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just like an absolute woman
on a mission.
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How big a challenge is a
quarterfinal, Holly?
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This is a massive challenge,
isn't it?
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I'm excited to show you a bit more
of like my classical cooking side,
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so there's not as much sort
of theatricality in today.
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So I'm making Tex—Mex oysters.
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I spent quite a lot of time
in Texas —
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they love their oysters there.
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So we're going to have chillies,
jalapenos, with a little bit
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of Parmesan cheese, I'm going to
grill them.
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Parmesan and chilli and oyster?
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There's only a tiny bit of
Parmesan — it's more of a seasoning.
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And they're going to be served
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with a frozen margarita, of course.
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And then, for my main, I'm going
to be doing fillet steak
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with truffle pomme puree, heritage,
carrots, ox cheek bonbon
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and an 0x cheek and red wine sauce.
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Whoa, hang on a minute.
Have you timed this at home?
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I have. I just about got it done
in time.
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You've got to push yourself
at this point. No?
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One, two, three, four, five, six,
seven, eight, nine, ten. One more.
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Holly says that she's going
to be less theatrical
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with her production in this round.
Really?
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Because I think this is really
going for it.
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Ox cheek bonbon in an hour and 15
minutes?
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There's nowhere to hide
in this dish.
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So, you know, as much as I can add
all the theatricality in the world
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and my creativity will get me
through,
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this dish is me going,
"Yeah, that's great.
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"But, actually, watch me cook
because I'm good."
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Sarah has had a great competition
so far.
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She loves to champion
Scottish produce.
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She also loves technique.
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Throughout this competition,
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I have tried to remain kind
of true to myself.
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I make things that I like to eat
myself.
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First course — beetroot served
with elderflower syrup
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and whipped goat's cheese.
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Sounds like a salad, but actually
there's quite a lot going on.
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She's actually preparing
the beetroot three ways.
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One pickling, one roasting and one
in a pot.
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It is a lot to do, but I'm
getting there, I think.
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I'm getting there.
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Main course?
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The main course is chorizo
cooked down in a nice ragu,
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and then I'm doing pan—fried cod
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and a tempura cod cheek
and a tarragon sauce.
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We know this competition means a lot
to you because your children
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are up in Scotland. They are. Right?
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And they don't actually
even know you're here.
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How are you feeling about
being detached from your family?
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In the parenting stakes, not great,
but I'm hoping that there'll be
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something to tell them at the end
of it.
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Sarah is attempting a lot of work,
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but can she match the flavour of a
cream, white wine, tarragon sauce
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with a smoky ragu underneath?
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The cod can take it,
but it's a careful balancing act.
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Insurance broker and on-call
firefighter Tigi made it this far
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with bold flavours that highlight
his West African roots.
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Could be worse,
I could be in an office right now,
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shouting at someone about insurance,
but instead I'm cooking
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in the quarterfinals of MasterChef.
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Tigi decided to veer away
from West Africa today
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and he's going to the West Indies.
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We have got jerked spiced sea bass.
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He's serving with a sweet potato
and parsnip stack.
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Sweet potatoes and parsnips cook
at very different times.
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I don't know. Maybe it'll work.
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Maybe there's enough moisture
in that sweet potato to allow
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that parsnip to steam and cook
all the way through.
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And then your next course?
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Will be a key lime pie
with a coconut cream.
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I'm keeping it relatively simple,
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but things that I'm very good
at, I think.
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I'm already selling
"I heart Tigi" badges.
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It's a good thing to sell,
you know? But Tigi...
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Tigi is a copyrighted name
that only I can use,
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just thought I'd let you know that
one.
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Hopefully it sets and I can get
on with all the other bits
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and pieces I've got to do.
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Just stay focused on your processes
and it'll be fine.
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My life kind of changed overnight
since winning MasterChef.
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I'm now doing everything
that I kind of ever wanted to do.
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I'm writing recipes, I'm going
to food festivals,
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I'm working on a cookbook,
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so kind of all my dreams kind
of seemed to come true overnight.
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Even on the way here I was feeling
a bit nervous.
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And actually, you know,
I don't have to...
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I can just relax
and eat some good food.
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I know exactly how the contestants
are going to be feeling, obviously.
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Ahead of this, I'm sure there's
a lot of nerves,
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but I'm really excited to see
what they have to offer.
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This is one of my favourite
challenges that we've had,
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but, knowing what you've got to do
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and how you've got to execute it
with the time,
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yeah, it was a real big challenge.
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Your tummy's doing somersaults,
so I hope they're all right.
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Much better to be on this side
of the table, though.
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OK, so main course should be going
in four minutes. Yep.
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And have you get your tarte tatins
in yet?
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What are you going to do?
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Go very quickly, john.
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You've got to get those in and then get on
that main course straight away, yeah? Yeah.
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Ally is doing pan-fried chicken
breast with a sweetcorn puree,
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a chicken skin and popcorn crumb.
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Sounds a little bit familiar to me
as I did a dish quite similar,
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but love all those flavours.
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I'm interested to see how he cooks
that chicken breast,
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if he keeps it moist.
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Chicken looks good. Done? Yeah?
Yeah.
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And I love the sort of char
on the sweetcorn to add a bit
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of extra dimension.
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So, yeah, I'm really looking
forward to trying it.
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Just sauce to go in the jugs and a
bit of coriander oil. John: OK.
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Off yOLI 9°-
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Ally's main course is chicken breast
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coated in a chicken skin
and popcorn crumb,
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served with a sweetcorn puree,
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charred corn and a chicken
butter sauce.
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I love the popcorn crumb, but I feel
like the chicken probably
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has been hit a little bit hard
with the heat
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and it's started to go
just a little bit dry for me.
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But the skin is lovely,
the skin is really crisp.
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I just want this to be pushed
a little bit further.
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I want the sweetcorn
to be more charred,
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the sauce to be thicker
and coating the spoon.
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I think those small things
would take it from being a good dish
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to a really, really excellent dish.
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I really like the flavour
of that popcorn and the chicken skin
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mixed together,
but there are issues.
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The chicken breast is drying out
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and that sweetcorn sauce
is too bland.
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How are we looking on the tartes?
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Yeah, they're looking quite good.
Are they? Looking good, yeah.
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We've got four, four minutes to go.
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I think they'll be cooked,
fingers crossed.
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Pina colada tarte tatin excites me.
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I don't know about you guys,
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but I was looking
for something different here
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and so interested to see his sort
of take on it.
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ALEXINA: You really that pastry
to be perfect, not too soggy.
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The caramel needs to be taken
far enough,
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so you've got a decent amount
of bitterness in it
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to balance out the sweetness.
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Maybe not be as presentable as I'd
hoped, but, you know, still happy.
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Go, go, go. Well done, Ally. Cheers.
Thank you.
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So I've made for you a pina colada
tarte tatin,
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pineapple tarte tatin
with coconut sorbet
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that's topped with some
toasted coconut flakes
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and a little bit of micro coriander,
my favourite herbs. Enjoy.
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I think it's a really lovely,
morish dish.
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I think the flavours are great.
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You've got that juicy pineapple,
lovely, flaky puff pastry.
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What I especially love is
this coconut sorbet
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because it's not too sweet,
it's silky smooth.
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I would just eat a whole tub of
that, no problem.
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The only thing I would say was,
I'd want a little bit more caramel.
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I'd like a little bit more rum.
231
00:12:48,736 --> 00:12:50,630
Similarly to the first course,
232
00:12:50,655 --> 00:12:53,550
I just want him to push it
a little more.
233
00:12:54,866 --> 00:12:57,280
It's not a grown-up pina
colada flavour.
234
00:12:57,305 --> 00:12:59,870
It doesn't have that warmth of rum
on the back of your throat.
235
00:12:59,895 --> 00:13:02,380
I'd like a lot more caramel
with that pineapple.
236
00:13:02,405 --> 00:13:05,190
But this coconut sorbet is
fantastic.
237
00:13:06,655 --> 00:13:08,660
That's one of the hardest
things I've ever done.
238
00:13:08,685 --> 00:13:11,220
Yes, there are some little bits
I wasn't quite happy with,
239
00:13:11,245 --> 00:13:13,430
but, all in all, I'm pretty
proud of what I've done.
240
00:13:20,945 --> 00:13:24,220
OK, you've got ten minutes, OK? Ten?
Yeah, ten minutes. Wonderful.
241
00:13:24,245 --> 00:13:25,750
I think I'm going to be on time.
242
00:13:25,775 --> 00:13:27,800
It's not the first course
I'm worried about —
243
00:13:27,825 --> 00:13:29,060
it's those ox cheeks.
244
00:13:30,375 --> 00:13:32,910
I love oysters, so I'm really
excited about this one.
245
00:13:32,935 --> 00:13:36,790
Tex-Mex, like fresh, spicy flavours.
Should be great.
246
00:13:38,025 --> 00:13:40,630
This is your Tex-Mex butter, right?
This is my Tex-Mex butter.
247
00:13:40,655 --> 00:13:42,430
Have you added the cheese yet?
No. Right.
248
00:13:42,455 --> 00:13:45,591
Do you know exactly how much?
It's like a tiny weeny bit.
249
00:13:45,616 --> 00:13:47,120
I don't want it cheesy.
250
00:13:48,255 --> 00:13:51,711
I really hope she hasn't overpowered
the oyster,
251
00:13:51,736 --> 00:13:56,120
given the fact that they've got
a really delicate, sweet flavour.
252
00:13:56,145 --> 00:13:58,740
How are they looking, Holly?
They're looking all right.
253
00:13:58,765 --> 00:14:01,120
Quick, quick, quick, quick, quick,
quick, quick.
254
00:14:03,736 --> 00:14:06,190
I like that. That's got style,
Holly.
255
00:14:07,575 --> 00:14:11,020
All right. Well done, Holly. Thank
you. Go, go, go.
256
00:14:13,685 --> 00:14:15,560
Hello!
257
00:14:17,405 --> 00:14:21,711
And I have made you Tex-Mex
oysters with a frozen margarita.
258
00:14:22,765 --> 00:14:23,950
Cheers.
259
00:14:27,585 --> 00:14:30,310
I'm really impressed
with how the oysters have managed
260
00:14:30,335 --> 00:14:32,831
to keep their freshness
through that really strong sauce
261
00:14:32,856 --> 00:14:34,870
because it is strong, it is punchy.
262
00:14:34,895 --> 00:14:38,270
When I tasted it, I thought,
"Where's the acidity?"
263
00:14:38,295 --> 00:14:41,480
But then of course you get
that from the frozen margaritas.
264
00:14:41,505 --> 00:14:43,510
I'm loving this.
I think it's a lot of fun.
265
00:14:43,535 --> 00:14:46,190
I think it's really tasty.
266
00:14:46,215 --> 00:14:49,350
I think Holly's done
a really good job here.
267
00:14:49,375 --> 00:14:51,550
She's shucked them, she's loosened
them,
268
00:14:51,575 --> 00:14:53,380
she's turned them over as well.
269
00:14:53,405 --> 00:14:54,841
Wow, she's done that pretty quick.
270
00:14:57,765 --> 00:15:01,510
Just enough cheese to give it tang,
but not enough to make it cheesy.
271
00:15:01,535 --> 00:15:02,831
Well done, Holly.
272
00:15:02,856 --> 00:15:05,070
There's a lovely bit of spice
coming from the jalapeño —
273
00:15:05,095 --> 00:15:06,471
I like that a lot —
274
00:15:06,496 --> 00:15:10,780
and that margarita is purposely sour
to go with those oysters.
275
00:15:10,805 --> 00:15:12,461
Holly's dishes are fun.
276
00:15:15,616 --> 00:15:17,990
Ten minutes, Holly. You OK?
Yeah, I think so.
277
00:15:18,015 --> 00:15:19,560
You sure? Yeah.
278
00:15:19,585 --> 00:15:22,721
I'm not convinced, but you've got
ten minutes. Thank you.
279
00:15:22,746 --> 00:15:25,310
Do a lot with ten minutes.
280
00:15:25,335 --> 00:15:29,270
Holly's main is one that I think you
guys know will really sing to me.
281
00:15:29,295 --> 00:15:31,020
The beef fillet,
just full of flavour,
282
00:15:31,045 --> 00:15:33,461
it's definitely one of my
favourite cuts.
283
00:15:33,486 --> 00:15:35,630
I'm a little bit worried
about that ox cheek —
284
00:15:35,655 --> 00:15:38,790
I hope she's had enough time
to get it nice and soft.
285
00:15:38,815 --> 00:15:42,190
Stick a fork in those for me. I'm desperate
to know whether they're cooked or not.
286
00:15:42,215 --> 00:15:43,910
Oh, God, I don't know. Me, too.
287
00:15:44,935 --> 00:15:46,360
They're not amazing.
288
00:15:48,866 --> 00:15:51,070
I'm going to try and make the
bonbons.
289
00:15:51,095 --> 00:15:52,520
All those other elements,
290
00:15:52,545 --> 00:15:56,070
the pomme puree, the carrots,
the kale and the sauce...
291
00:15:56,095 --> 00:15:57,820
There's part of me that's just
thinking,
292
00:15:57,845 --> 00:16:02,320
"Have you taken on too much?" I'm
not sure. I really hope it works.
293
00:16:02,345 --> 00:16:05,270
JOHN: Two minutes left now, Holly.
294
00:16:05,295 --> 00:16:07,160
So what do you got left
to get on the plate?
295
00:16:07,185 --> 00:16:08,640
I've just got to put the fillet on.
296
00:16:08,665 --> 00:16:10,100
I'm going to go with the carrots.
297
00:16:13,975 --> 00:16:16,070
You've got one minute, Holly.
298
00:16:23,055 --> 00:16:24,360
Come on, let's go.
299
00:16:26,415 --> 00:16:28,386
Hello again. Hi. Hello.
300
00:16:31,170 --> 00:16:36,555
I have made fillet steak
with a truffle mash, crispy kale,
301
00:16:36,580 --> 00:16:41,655
heritage carries,
and an 0x cheek and red wine sauce.
302
00:16:47,611 --> 00:16:50,706
I'm actually quite impressed
with the bonbon, given the time
303
00:16:50,731 --> 00:16:53,586
that she had, that ox cheek is nice
and soft on the inside.
304
00:16:53,611 --> 00:16:56,716
And the beef fillet is cooked
beautifully. Lovely, medium rare.
305
00:16:56,741 --> 00:16:59,706
It's been allowed to rest as well,
which is super important.
306
00:16:59,731 --> 00:17:01,865
The mash is lovely. It's smooth.
307
00:17:01,890 --> 00:17:04,745
Overall, Holly's
done a really good job.
308
00:17:06,090 --> 00:17:08,706
The meat for the bonbon isn't cooked
down enough,
309
00:17:08,731 --> 00:17:13,095
but, saying that, she's ambitious
and she can cook.
310
00:17:13,120 --> 00:17:15,785
I think it tastes good.
I think it tastes really good.
311
00:17:18,300 --> 00:17:19,815
That was absolutely crazy,
312
00:17:19,840 --> 00:17:22,355
I can't believe I got everything
done on time.
313
00:17:22,380 --> 00:17:25,105
That was just amazing, to be able
to say that I've done that —
314
00:17:25,130 --> 00:17:28,555
bucket list, done, check. Amazing.
315
00:17:32,060 --> 00:17:34,915
Sarah, you've got about six minutes
to go, so you need to think
316
00:17:34,940 --> 00:17:37,175
about plating your first course. OK.
317
00:17:37,200 --> 00:17:41,065
I'm confident I'll get this out in
time. That's OK.
318
00:17:41,090 --> 00:17:43,315
I don't want to say,
"Yeah, it's going fine,"
319
00:17:43,340 --> 00:17:45,785
and then it's all a disaster.
320
00:17:45,810 --> 00:17:47,905
Sarah is giving us absolute classic
321
00:17:47,930 --> 00:17:50,275
flavour combinations with her
starter —
322
00:17:50,300 --> 00:17:52,225
the goat's cheese, beetroot.
323
00:17:53,250 --> 00:17:56,716
I'd love it if we got a couple
of different ways with the beetroot.
324
00:17:58,180 --> 00:18:00,785
That goat's cheese
has to be perfectly light.
325
00:18:00,810 --> 00:18:03,665
Sometimes, when you get whipped
goat's cheese, it's really heavy
326
00:18:03,690 --> 00:18:04,945
and that's not what we want.
327
00:18:04,970 --> 00:18:06,645
All done? Yeah.
328
00:18:11,850 --> 00:18:15,435
Sarah's starter is beetroot
three ways —
329
00:18:15,460 --> 00:18:18,735
roasted, boiled and pickled —
330
00:18:18,760 --> 00:18:23,345
served with whipped goat's cheese,
pear-infused with elderflower,
331
00:18:23,370 --> 00:18:26,355
hazelnuts and an elderflower
vinaigrette.
332
00:18:30,290 --> 00:18:34,995
This wonderful, sweet, earthy
beetroot.
333
00:18:35,020 --> 00:18:38,155
I love that touch of acidity
from the pickle.
334
00:18:38,180 --> 00:18:41,015
The goat's cheese is lovely and mild
and smooth.
335
00:18:41,040 --> 00:18:43,865
You've got sweetness coming
from the pear.
336
00:18:43,890 --> 00:18:46,275
I think the flavours were bang-on.
337
00:18:46,300 --> 00:18:49,265
A lot of work has gone in to each
piece and, when you have them
338
00:18:49,290 --> 00:18:50,745
together, even better.
339
00:18:50,770 --> 00:18:54,535
But there's just not enough of it
for me for it to be a real dish.
340
00:18:57,300 --> 00:18:59,716
Everything on that plate
is absolutely delicious,
341
00:18:59,741 --> 00:19:03,466
but I've had three mouthfuls
and I've got nothing left.
342
00:19:08,260 --> 00:19:11,315
You've got seven minutes, Sarah.
OK. Tempura cheeks are on?
343
00:19:11,340 --> 00:19:12,995
No, I'm just going to do
them right now.
344
00:19:13,020 --> 00:19:15,586
I'm just waiting to flip my fish
and then I'll go and do them.
345
00:19:17,980 --> 00:19:20,716
First thing that comes to mind
is that cod's got to be perfectly
346
00:19:20,741 --> 00:19:23,515
cooked, and she's got it two ways
here, so she's given herself
347
00:19:23,540 --> 00:19:24,905
an extra challenge.
348
00:19:29,481 --> 00:19:31,895
The chorizo and tarragon
sauce is the only thing that's
349
00:19:31,920 --> 00:19:33,615
really giving me cause for concern —
350
00:19:33,640 --> 00:19:36,905
I just wonder how those flavours
are going to marry on the plate.
351
00:19:40,611 --> 00:19:43,875
Fish cooked OK? I think 50—50.
352
00:19:43,900 --> 00:19:46,315
I think there might be one
that's a bit over.
353
00:19:47,970 --> 00:19:50,175
That looks great. Come on, let's go.
354
00:19:55,050 --> 00:19:57,795
I have made for you a pan—fried
piece of cod
355
00:19:57,820 --> 00:20:00,075
with a tempura cod cheek,
356
00:20:00,100 --> 00:20:05,155
tarragon sauce and fricassee of
peas, shallots, spring onions
357
00:20:05,180 --> 00:20:08,795
and chorizo. Thank you very much.
Thank you very much.
358
00:20:12,540 --> 00:20:16,305
She's cooked the fish brilliantly,
it's flaking.
359
00:20:16,330 --> 00:20:21,515
The cod cheek, that tempura batter
is so light and crispy.
360
00:20:21,540 --> 00:20:23,875
I'm really impressed with that.
361
00:20:23,900 --> 00:20:26,105
Overall, the flavours
are really well-balanced.
362
00:20:26,130 --> 00:20:28,545
They sort of just sing in harmony,
I think.
363
00:20:28,570 --> 00:20:30,726
I was a little bit apprehensive
about the chorizo,
364
00:20:30,751 --> 00:20:33,105
but it actually works
really well with the fish.
365
00:20:33,130 --> 00:20:35,456
I think she's done
a really great job with this.
366
00:20:38,570 --> 00:20:41,035
Good-looking dish,
fish cookery is great.
367
00:20:41,060 --> 00:20:42,665
I like the fact that I've got a
little,
368
00:20:42,690 --> 00:20:45,515
faint bit of chicken stock flavour
coming through those peas and
369
00:20:45,540 --> 00:20:47,435
chorizo and then the richness of
fish stock
370
00:20:47,460 --> 00:20:48,805
coming through the sauce.
371
00:20:48,830 --> 00:20:52,435
So it really tastes quite fishy,
a taste of the sea.
372
00:20:53,560 --> 00:20:55,955
I'm not sure how I feel, actually.
373
00:20:55,980 --> 00:20:58,075
When I was doing it,
I was really enjoying it.
374
00:20:58,100 --> 00:20:59,895
I was really having a blast
doing that.
375
00:20:59,920 --> 00:21:01,795
But, yeah, I'm very glad
it's finished now.
376
00:21:04,970 --> 00:21:07,755
Tigi, 15 minutes on that first
course. OK, mate.
377
00:21:07,780 --> 00:21:10,235
You got fish to do? Fish to do.
Stack in the oven?
378
00:21:10,260 --> 00:21:13,265
Stack's in the oven. Wonderful.
379
00:21:15,650 --> 00:21:19,515
Tigi, for his main course, is making
us jerk sea bass
380
00:21:19,540 --> 00:21:21,745
with sweet potato stacks.
381
00:21:21,770 --> 00:21:23,955
Jerk's not something I'm awfully
familiar with,
382
00:21:23,980 --> 00:21:26,385
so I'm really excited to try this.
383
00:21:27,650 --> 00:21:30,315
I hope he doesn't knock
our heads off too much.
384
00:21:30,340 --> 00:21:32,665
I'm ready for the heat, I think.
385
00:21:32,690 --> 00:21:36,545
JOHN: Happy with that?
Yeah, I think so. Smells good.
386
00:21:37,741 --> 00:21:39,225
Are they cooked enough?
387
00:21:39,250 --> 00:21:41,265
Probably give it another ten
minutes, to be fair.
388
00:21:41,290 --> 00:21:42,955
Don't have that, do we,
mate? No, we don't.
389
00:21:45,780 --> 00:21:47,435
Come on, Tigi. Go, go, go.
390
00:21:49,820 --> 00:21:51,755
Hi. Hello.
391
00:21:55,010 --> 00:21:57,315
I've done a jerk spiced sea bass
392
00:21:57,340 --> 00:22:01,755
with broccoli and a sweet potato
and parsnip stack in sage butter.
393
00:22:02,820 --> 00:22:05,515
Thank you. Thank you. Thanks.
394
00:22:09,060 --> 00:22:12,625
Well, the flavour on that fish
is fantastic.
395
00:22:12,650 --> 00:22:15,865
I love that jerk seasoning
that's on there.
396
00:22:15,890 --> 00:22:19,265
The sweet potato, for me,
and the parsnip is a bit under,
397
00:22:19,290 --> 00:22:20,825
so it's a little bit hard.
398
00:22:20,850 --> 00:22:23,065
Seems to have snuck a bit
of Parmesan in there as well,
399
00:22:23,090 --> 00:22:26,195
which I'm not sure comes together
with the rest of the dish.
400
00:22:26,220 --> 00:22:28,515
We could have drained a little bit
of that butter
401
00:22:28,540 --> 00:22:30,105
off of that stack, to be honest.
402
00:22:32,361 --> 00:22:35,035
I like the fish. Fish is cooked
really nicely for me
403
00:22:35,060 --> 00:22:37,145
and I love the jerk seasoning around
it.
404
00:22:37,170 --> 00:22:40,035
But the broccoli, unfortunately,
is waterlogged and washes away
405
00:22:40,060 --> 00:22:42,785
all the lovely flavour of the jerk,
which is a shame.
406
00:22:42,810 --> 00:22:45,795
And then the stack's not
cooked enough.
407
00:22:46,900 --> 00:22:51,346
OK, Tigi? Yeah. Dessert time?
Yeah. Go on, mate.
408
00:22:51,371 --> 00:22:53,805
They're looking all right...
409
00:22:53,830 --> 00:22:55,025
...surprisingly.
410
00:22:55,050 --> 00:22:57,755
ALEXINA: I'm really excited for this
dessert. I love key lime pie,
411
00:22:57,780 --> 00:22:59,915
it's one of my absolute favourites.
412
00:22:59,940 --> 00:23:03,545
I think it can be really elegant,
really pretty, but big, powerful
413
00:23:03,570 --> 00:23:05,625
flavours in there as well.
414
00:23:05,650 --> 00:23:08,955
It's with this whipped coconut milk,
I hope that's nice and light.
415
00:23:10,060 --> 00:23:12,265
GREGG: Yes! Oh!
416
00:23:13,300 --> 00:23:14,315
Come on.
417
00:23:16,900 --> 00:23:18,715
We ready? Let's go.
418
00:23:21,190 --> 00:23:26,185
Tigi's dessert is a key lime pie,
ginger biscuit base,
419
00:23:26,210 --> 00:23:29,555
topped with lime-infused set
condensed milk,
420
00:23:29,580 --> 00:23:34,185
served with a coconut milk cream
and coconut flakes.
421
00:23:34,210 --> 00:23:36,795
Hope you like it. Lovely. Thank you.
Cheers.
422
00:23:41,300 --> 00:23:44,315
The main event, which is the key
lime pie, is delicious.
423
00:23:44,340 --> 00:23:48,065
Like, it's got a buttery biscuit,
ginger base
424
00:23:48,090 --> 00:23:51,466
and it's got a lovely cream on top,
which is smooth.
425
00:23:51,491 --> 00:23:54,185
It's got lots of lime,
it's got sharpness.
426
00:23:54,210 --> 00:23:56,805
I'm actually really glad
he did put the cream on the side
427
00:23:56,830 --> 00:23:59,315
because I think it just needed it
just to take the edge off,
428
00:23:59,340 --> 00:24:02,315
sometimes, with that constant
hit of lime.
429
00:24:02,340 --> 00:24:05,325
But I would have liked it
to be lighter and more whipped,
430
00:24:05,350 --> 00:24:09,065
and then I really would have liked
to have seen that coconut toasted
431
00:24:09,090 --> 00:24:12,315
because I think that would have
added another dimension of flavour.
432
00:24:13,780 --> 00:24:17,885
Sharpness of lime, mellow nuttiness
of coconut and that heat of ginger
433
00:24:17,910 --> 00:24:19,985
at the bottom, I really like this
a lot.
434
00:24:20,010 --> 00:24:21,596
But it's very, very sweet.
435
00:24:21,621 --> 00:24:24,596
I like the coconut because the
coconut gives me a bit of respite
436
00:24:24,621 --> 00:24:26,755
from the actual sweetness
of the dish itself.
437
00:24:28,450 --> 00:24:30,915
That was like the most highly
pressurised situation ever,
438
00:24:30,940 --> 00:24:34,525
but, you know, I still remain
relatively calm, which was good.
439
00:24:34,550 --> 00:24:38,955
Yeah, it was fun. No, it was good,
actually. I really enjoyed that.
440
00:24:38,980 --> 00:24:40,755
A really tough cook-off.
441
00:24:40,780 --> 00:24:44,486
And, actually, I've got to say,
our four held their nerve.
442
00:24:44,511 --> 00:24:46,115
We've got to make a decision
443
00:24:46,140 --> 00:24:50,185
because we've only got two semifinal
places to give.
444
00:24:50,210 --> 00:24:54,075
Holly has got ambition
and I like the design of her dishes.
445
00:24:54,100 --> 00:24:55,885
John, she's got a point of
difference.
446
00:24:55,910 --> 00:24:58,955
I think Holly is great. I think she
gets herself a semifinal place.
447
00:24:58,980 --> 00:25:02,315
We agreed? I really like Holly,
yeah.
448
00:25:02,340 --> 00:25:04,065
Tigi is demonstrated once again
449
00:25:04,090 --> 00:25:06,346
that he can conjure up really
good flavour.
450
00:25:06,371 --> 00:25:08,775
But we had broccoli, which was
waterlogged,
451
00:25:08,800 --> 00:25:12,185
and that stack, for me,
was not cooked enough.
452
00:25:12,210 --> 00:25:14,625
And the key lime pie was very sweet.
453
00:25:15,860 --> 00:25:21,065
Sarah, first course — beetroot three
ways — was absolutely delicious.
454
00:25:21,090 --> 00:25:22,905
There just wasn't enough of it.
455
00:25:22,930 --> 00:25:26,785
But her main course, that fish
was beautiful.
456
00:25:26,810 --> 00:25:29,275
Ally surprised me today
with his choice of dishes.
457
00:25:29,300 --> 00:25:32,055
However, that chicken was going
a little dry
458
00:25:32,080 --> 00:25:34,755
and his sweetcorn was
a little bland.
459
00:25:34,780 --> 00:25:37,346
But I particularly loved
Ally's coconut sorbet,
460
00:25:37,371 --> 00:25:38,885
and so did the dining room.
461
00:25:38,910 --> 00:25:41,466
However, we could have done
with some more rum
462
00:25:41,491 --> 00:25:43,055
and some more caramel.
463
00:25:49,940 --> 00:25:52,515
I'm on top of Everest just now.
If I go any higher, then, you know,
464
00:25:52,540 --> 00:25:54,885
I don't know what's going to come
up in the stratosphere.
465
00:25:54,910 --> 00:25:57,145
But, yeah, if I got through,
it'd be massive for me.
466
00:25:57,170 --> 00:25:59,675
Semifinal, wow, you know,
that's...that's huge.
467
00:25:59,700 --> 00:26:01,065
I'm not sure if I've done enough.
468
00:26:01,090 --> 00:26:03,745
I didn't have any bells and
whistles, particularly,
469
00:26:03,770 --> 00:26:06,145
and those other guys
are absolutely knockout.
470
00:26:07,520 --> 00:26:10,325
If someone said to me,
"What would be your great wish?"
471
00:26:10,350 --> 00:26:12,606
Stay in this for as long
as possible and win it.
472
00:26:12,631 --> 00:26:16,346
But I'm a realist.
Let's see what happens.
473
00:26:18,060 --> 00:26:20,555
You have done the
MasterChef Kitchen proud.
474
00:26:20,580 --> 00:26:23,065
It has been an extraordinary round.
475
00:26:25,511 --> 00:26:27,145
Our first semifinalist...
476
00:26:33,350 --> 00:26:34,346
...is Holly.
477
00:26:37,621 --> 00:26:39,275
Congratulations, Holly.
478
00:26:40,340 --> 00:26:41,625
Thank you so much.
479
00:26:42,810 --> 00:26:44,915
Crazy, well done, well done.
480
00:26:47,270 --> 00:26:49,395
Our second semifinalist is...
481
00:26:55,790 --> 00:26:57,115
...Sarah.
482
00:27:01,340 --> 00:27:02,555
Well done.
483
00:27:04,300 --> 00:27:07,435
Tigi, Ally, very, very well
done indeed.
484
00:27:12,300 --> 00:27:14,425
Of course it's disappointing
to be going home,
485
00:27:14,450 --> 00:27:16,065
but it's always going to be tough.
486
00:27:16,090 --> 00:27:19,606
I watched it for 17 years
and it's never looked easy to do.
487
00:27:19,631 --> 00:27:21,675
It's just amazing to be in it.
488
00:27:21,700 --> 00:27:24,635
ALLY: I'm happy with where I got to,
so no complaints, no regrets at all.
489
00:27:24,660 --> 00:27:26,356
Experience cooking in that kitchen,
490
00:27:26,381 --> 00:27:28,195
it's nothing I've experienced
before.
491
00:27:28,220 --> 00:27:30,325
It'll live with me for a very,
very long time.
492
00:27:33,340 --> 00:27:36,625
Holly, Sarah, MasterChef semifinals,
congratulations.
493
00:27:36,650 --> 00:27:38,226
Oh, my God.
494
00:27:38,251 --> 00:27:39,435
Oh, my goodness.
495
00:27:40,940 --> 00:27:43,405
Totally, totally stunned.
496
00:27:43,430 --> 00:27:45,845
I genuinely thought
John had said the wrong name.
497
00:27:45,870 --> 00:27:48,035
I kept expecting him to say,
"Oh, no, wait a minute."
498
00:27:48,060 --> 00:27:50,555
I'm so pleased, though. It's
amazing.
499
00:27:51,740 --> 00:27:54,835
HOLLY: Sorry, I cannot articulate
this because it's...
500
00:27:54,860 --> 00:27:58,915
I just cannot believe
that I'm a semifinalist.
501
00:28:00,090 --> 00:28:03,045
Oh, it's so exciting, I'm so happy.
502
00:28:03,070 --> 00:28:05,145
Semifinals, here we come.
503
00:28:05,170 --> 00:28:06,545
I'm ready, I'm ready.
504
00:28:08,450 --> 00:28:12,995
Next time, nine new hopefuls
audition for the right
505
00:28:13,020 --> 00:28:16,395
to wear a coveted MasterChef
apron...
506
00:28:16,420 --> 00:28:19,476
The pressure is on.
Come on, come on.
507
00:28:19,501 --> 00:28:20,965
...and to secure their place...
508
00:28:20,990 --> 00:28:23,695
I'm going to bring peasant food to
MasterChef to show it's bus sin',
509
00:28:23,720 --> 00:28:24,755
you know what I'm saying?
510
00:28:24,780 --> 00:28:26,226
...in the competition.
511
00:28:26,251 --> 00:28:29,395
It's lip-smacking, tongue—tingling,
absolutely delicious.