All language subtitles for MasterChef.S21E15.1080p.WEBRiP.x264-DARKFLiX.x264-DARKFLiX

It's the last of
the MasterChef quarterfinals,

and this week's six best cooks
are back.

I didn't come here to go home
after the quarterfinals,

so I'm very nervous today.

I want to keep showing
that I could get to the finals.

Maybe I have that little spark
that could win it.

I feel very determined.

Each round that I get through,
I just want it more and more.

I will stay quietly competitive.

Inside, I'm really wanting to be
in that knockout week.

I've had, I guess,
quite a good streak,

so I don't want to nosedive
at this stage.

It's too soon to say I could win
the competition,

so I have to eliminate...

How many people is it?

Tonight - they face
just one challenge -

to cook an exceptional dish
from a brief

set by renowned restaurant critic
Leyla Kazim.

It's quarterfinal day.

This is where the best cooks
have to stand out.

What they've got to do now
is fight for their place.

Welcome to your
MasterChef quarterfinal.

You've been set a brief.

I want to introduce you
to the person that set that brief,

and who is going to taste your food
and help us judge your food.

One of the sharpest

and best-travelled food writers
I've ever met.

Ladies and gentlemen, Leyla Kazim.

Welcome back, Leyla.
Hi!

Contestants, my brief today
is to make a dish

that really showcases
the humble bean.

Knock me out, guys.
Give me some beautiful beans.

There are just three places
in knockout week.

That does mean, at the end of this,
three of you will be going home.

Ladies and gentlemen,
one hour, 30 minutes.

Let's cook.

I'm really excited to cook
for Leyla.

This brief is ideal.

I love using beans in dishes

because you can pack
so much flavour into them.

I think the bean has a reputation
for creating really wonderful,

simple dishes,
but actually they are versatile,

and they're a great vehicle
for flavour.

I do use a lot of beans at home,

but I don't use them
as a stand-alone ingredient.

People often assume they're only
for savoury dishes,

but actually beans are used
in desserts.

Aduki beans - often used
in Japanese desserts.

I make brownies with black beans.

Feeling stressed but also excited.

And I think the contestants have

a real opportunity to showcase
their cultures and cuisines,

because beans can be found
across the world

and there are so many ways
to interpret them.

Possibilities are almost endless.

Things are smelling good already.

It's a promising start.

Olivia is a perfect illustration

of the passion of Italians
for their food.

I think your flavours are wonderful.

A little bit of inventive,

a little bit of classic,

bringing the two together,
and making it delicious.

We've had lots of risottos.

That's one of the best we've ever had
on MasterChef.

Beans. It's something
that I was raised eating.

But beans in 90 minutes
can be a problem

because we're not speaking about
making some beans on toast

here today, right?

Olivia, what's your dish, please?

I'm making gnocchi out of beans.

There's a cacio e pepe sauce,
so pecorino and black pepper,

crispy guanciale,

and I'm going to garnish the dish
with asparagus and Parmesan tuile.

I've never had gnocchi
made out of beans.

It's something that I made up,
so it's not something traditional,

so I need someone from up there
to look at me very well today, huh?

What a great idea,
making the gnocchi out of beans,

gnocchi usually being made
from potatoes.

That is something I have
never encountered.

Olivia's using cannellini beans,
which have been slightly cooked,

then blended, mixed with eggs and
Parmesan cheese to make a dough.

So a bean dough. That's going
to be dropped into boiling hot water

to make a dumpling.

Oh!

If those bean dumplings
don't actually work,

we don't have a dish.

Cacio e pepe is just
cheese and pepper.

But she's going to have to
use the water

she's making her white bean gnocchi
in to actually make the sauce.

Oh, my God, I'm scared!

Yay!

I'm really fascinated by this.

Oh, God!
Why is it not going through?

Paddy's young, he's daring,
he's inventive.

He likes classics, and he likes
to make them slightly different.

Paddy, I think that's delicious.
Thank you. I really like it.

Pinch of chilli powder in there.

The bean brief is actually really,

really good for me,
because I was vegetarian.

Beans were a really good source
of protein for me.

It's still a big part of my life.

Paddy, please tell me
what you're cooking today.

So I'm doing
an open refried bean quesadilla.

I'm making the tortilla
out of black beans,

a little bit of flour, and some
water, with crispy black beans,

a guacamole, sour cream,

and a Mexican tomato chilli sauce
thickened with a black bean hummus.

What made you decide on that?
As a uni student,

quesadillas were sort of the
go-to thing to go and do,

so I thought I'd MasterChef it up
today and hope for the best.

They look all right.

The quesadilla, the actual tortilla,
is not made from flour,

it's made from black beans,
which is fascinating.

What he's going to have to do
is put the bean mixture in the pan

and cover the whole thing
like a crepe, quite thin.

I just hope they don't break apart.

These breads are doing my head in.

If they're too thick,

it's not going to end up in the way
that I think he wanted it to.

OK, fine. That'll do.

15 minutes gone, everybody.

No pressure, no pressure,
no pressure.

Fareeda has travelled
and worked all over the world,

and she draws on those experiences.

We've had food from Bangladesh,

we've had Persian cuisine,
and we have had Turkish cuisine.

I'll have a bucket of those, please,
for my lunch.

She gives big, bold flavours
and she takes a bit of a risk.

This is tremendous cooking.

What are you making? I'm going
to make black chickpea hummus

with masala lamb chops,
a Lebanese style hot tomato salsa,

and some crispy chickpeas,
and a broad bean fritter,

or an Egyptian falafel.

And maybe some bread,
if I can get it in there.

If you've got time.
Yeah.

What did you think when you got
the brief of "showcase beans"?

I grew up eating chickpeas
all the time.

I've lived in Beirut, in Lebanon,
so everything is chickpea-based,

so it's really, like,
right up my street.

Fabulous.

Fareeda is using black chickpeas,

white chickpeas,
and frozen broad beans,

and her dish is a mixture
of many different things.

I'm super hot and bothered
because I run around.

I don't know why I make
so many dishes.

We're having masala spiced
lamb chops,

which have also got a really
lovely thick coating of spice

with chickpeas.

I know what, I'll whack them in.

Egyptian falafel usually uses
a dried fava bean, a broad bean.

All right, please fry. Please fry.

But she's using frozen broad beans.

Frozen broad beans have got water
in them.

That's really dangerous,
because the more water in something,

the more chance of it exploding
in a deep fryer.

Oh!

She says she might even make bread
if she has time.

I just hope she hasn't
given herself too much to do.

Multitask like crazy.

I think so far I have shown

that I do a lot of components.

Come on!

And so to stay in the competition,

I think I really need
to nail each item.

All right, let's go for it.

So hopefully it goes really well.

I'm so sorry.

Kaylee loves how colourful
food really is.

Everything I can see and taste here

makes me think you're
a quality cook.

It's full of flavour,
it's full of technique,

and she knows how to fight back.

She had a dessert going wrong
but managed to save it,

serve it as deconstructed.
Impressed everybody.

It's perfectly delicious.

I think it's quite a hard brief,

but this
is completely my own brainchild,

so it's really important that
they like it, and I hope they do.

I really like it.

I am making a za'atar spiced
chicken lollipop

glazed with honey and lemon,

a falafel-inspired Scotch egg,
a beetroot hummus,

tomato and feta salad,
and a garlic mayonnaise.

Oh! So explain to me
a falafel-inspired Scotch egg.

You're getting a Scotch egg.
Rather than sausage around it,

it's got falafel flavoured...
I see. ..chickpea mix around it.

So what did you think when you saw
the brief? Beans!

I was horrified, actually.

Scotch eggs are difficult.
How is that yolk going to be?

That's going to be key.

I guess you can't have too much
falafel mix.

We've also got a spiced
chicken lollipop.

We've got a beetroot hummus.

My concern right now is
it's a little bit bitty,

and I'm not quite sure
what's going to hold it together.

40 minutes to go.

Molly is excitingly different.

We've had two main courses from her
that feature vegetables -

cauliflower three ways,
celeriac pasta.

This is absolutely banging.

This, with beans, I think Molly
is going to absolutely love.

I've chosen this dish because
this is something

that I cook for my husband
probably once a week.

Given how much my husband loves it,

this means a lot to really nail it.

What beans have you decided
to go with?

Butter beans. So you're having beans
in herby sauce,

but also with cashews, anchovies,
and some capers through it as well.

With that you're having a flatbread,
some grilled courgette on top,

pickled shallots,
and toasted pumpkin seeds.

From a nutritional point of view,
what do you think of beans?

Beans are amazing.
Absolutely powerhouse for nutrition.

And the fact that they're
so affordable as well.

Ooh, yeah!

Molly's using butter beans.
They've wonderful flavour.

She's going to make
the mixture of herbs and peas

and onions all together,
blend it up with anchovy.

This green salsa verde mixture

is going to be folded through
the beans,

and the whole thing
served on a flatbread.

This is green beans on toast, which
could be absolutely delicious...

..but there's not a lot
of cooking going on here.

This is going to have
to really deliver.

Ooh! Too hot.

It's all lovely,

but it's also possibly something

that many of us might make
in a weekday at home.

You have just ten minutes left.

I've got to say,
I really admire Gabriel.

I absolutely love that pudding.

He wants people to know
about Brazilian food,

and I just hope in this round
he does something truly delicious,

and something with a bit of passion.

That was perfectly executed.

Beans. Wow!

I'm Brazilian.

Our national dish is
called feijoada,

and it's a black bean stew,

so it was the perfect moment
to showcase this dish.

It couldn't be any more beany
and delicious, honestly.

The black beans here stewing away.

I've used four different cuts
of pork,

like bacon, chorizo. I put
in some pork ears and trotters.

It's going to be served with
a Brazilian farofa,

which is kind of cassava
flour mixture with

all the pork juices that I've fried.

And lastly,

a little orange sliced up on
the side to break all that fat up.

I'm so pleased we have

got Brazil's national dish
in the kitchen today.

I can't mess it up.

There's 250 million people watching
me right now,

and judging!

This is a dish
that is usually cooked over hours.

He has 90 minutes.

He's got black beans
in a pressure cooker,

and I worry about that
because he can't see inside it.

The beans have to be cooked
so they're still soft,

but they haven't exploded.

The pork has to be cooked
all the way through.

He's got pig's ears and trotters,

which will give a gelatinous feel
to the sauce,

so it should stick to our lips.

And it sounds and smells like
it should be delicious.

Everybody, just five minutes.

Oh, no!

Careful, careful, careful, careful.

It's mayhem over here, darling.
Let the mayhem rule!

That's what we need.

Oh, come on, pally.

They're very much
student quesadillas.

That's green.
It's so green.

Last 60 seconds.

You've got to cut those in half, and
you've got to get them on a plate.

Yeah. Go, go, go!
Quick, quick, quick!

Oh, God!

That's it. Stop! Your time is up.

Presentation, at this stage,
could let me down.

I think they'll like it.

Olivia, if you wouldn't mind.

NARRATOR: Talent acquisitions
manager Olivia

has used cannellini beans
to make gnocchi,

served with a cacio e pepe sauce
of pecorino and black pepper,

asparagus, and asparagus puree,

and crispy guanciale,
or salt-cured pork cheek.

I think this is
a little bit of genius.

Gnocchi can be quite light.

This is heavy, but I don't mind
because it works.

The flavour of the beans
with the cacio e pepe flavours,

and then you've got
the freshness from

that little bit of asparagus
and the puree.

I just actually want to finish it.

I've never seen anything like it,
21 years of MasterChef,

somebody taking a bean
and turning it into pasta.

I mean, that's really,
really clever.

The creamy sauce made just
from pecorino, salt,

pepper, and the water you've cooked
the gnocchi in.

I would buy that in a restaurant
and I'd be very, very happy.

Thanks very much indeed.
I'd eat the whole lot.

SHE MOUTHS

That gnocchi, it's smooth.

You've completely changed
the texture of the beans.

I mean, that is really,
really clever.

Your smoky extra seasoning comes
from that pig cheek, that guanciale.

It's really great.

Olivia, can I have the recipe?

Of course! Of course.

Thank you very much. Grazie mille.

I'm so happy!

I can't believe what my ears heard.

I'm going to write that recipe
and give it to her.

Professional bassoonist Paddy
has used black beans

three ways to make
an open quesadilla,

black bean tortilla topped
with crispy refried black beans,

guacamole and sour cream,

and a tomato chilli sauce
thickened with the black bean hummus.

Your use of the bean, I think,
is actually inspired.

We've got a bean tortilla,

which is slightly chewy
and a little bit firm,

but still bendable. We've got
a sauce that's sitting underneath,

which has been thickened
with that bean hummus,

and then it's loaded
with more refried beans.

The bean tortilla is the flavour
of a rosti dripping in gravy.

It's, like, really nice.

You've seasoned the bean sauce,

and it's going from peppery
to bitter.

I can't stop nibbling it.

This dish is actually a masterclass
in the textures of bean,

because it's such a great example
of how creative

you really can be with this
deceptively simple ingredient.

Just well done!

The comments were amazing.

Bit shocked, to be honest.

But, no, I'm delighted.

Pleased with that? Yeah, yeah.
No, pretty happy. Pretty happy.

Fareeda, it is your turn, please.

Humanitarian aid worker Fareeda
has served masala lamb chops

coated with crispy chickpeas
and masala onions,

black bean chickpea hummus,

Egyptian falafel-inspired
broad bean fritters

with a tomato, mint and chilli salsa,
and flatbread.

There's some little errors,
but your flavours are unbelievable.

We haven't properly cooked down
the lamb.

The bread's a little floury.

Some of these falafels
are slightly caught,

a little bit burnt,
but so much work.

Well done.

There are little things
that maybe could be better,

but it tastes great. It dances with
a little bit of spice,

and then your whole thing
is calmed down very, very nicely

by the silky smooth black hummus
that sits underneath it.

What I love is that you are showing
that beans can elevate meats,

and they work so well with meats.
I think it's really good.

I'm feeling a bunch of emotions
right now.

Happy. Also a bit gutted, too,
about a few things I delivered.

But, yeah, overall good.

Oh, my God.

Kaylee, if you would, please.

Semi-permanent make-up artist Kaylee

has served a falafel-inspired
chickpea Scotch egg,

honey and lemon glazed
chicken lollipops, beetroot hummus,

tomato and feta salad,
and a garlic mayonnaise.

It totally works.
Falafel-inspired Scotch egg.

It's beautifully crispy.
Then you break through that crunch

into the kind of
soft chickpea falafel,

and then you've got a lovely egg
in the middle.

I could have maybe had it a little
bit runnier, but it's fine.

I'm happy with that.

The chicken's cooked OK.

There's a little bit of pink
in there.

It's all right.
I wouldn't send it back.

You've got honey on there,

you've got some really sweet
beetroot, and it is quite sweet.

I'm not convinced it's a dish
as a whole.

It's lots of different things
that people might like to eat.

I'm feeling a little bit mixed.

There was a couple of things I knew
weren't quite right...

..so that's a bit deflating.

Assistant psychologist Molly
has made butter bean stew

with a Parmesan, cashew nut,
and anchovy green herb sauce,

topped with crispy butter beans,

courgette, toasted pumpkin seeds,

and pickled shallots
served with flatbread.

That top bit, I really like,
all the little bits of crispiness

with all the crunchy beans
and the pumpkin seeds,

the shallots and the courgette.

Underneath, the rest of it,
it's quite samey.

It's that sort of richness of herbs
and sweetness of peas,

and I couldn't eat all of that.

Everything in there is made
really, really well.

But there is something sweet,
slightly too sweet,

and I think it might be
the pickling liquor on the onion.

There's a bit of sugar
in the pickling vinegar. Yeah.

It's giving each mouthful
that sweet finish.

Yeah.

Those fried butter beans
are really well-seasoned,

so I'm getting those pops
of seasoning in there.

But the rest of it is kind of
a little bit one-dimensional,

but this is a really good
for the soul bowl of food.

I was trying to hear
the positives...

..but I knew that there were flaws
with that dish.

But, yeah, we'll see.

Gabriel, come on, please.

Last up, head of fashion e-commerce
Gabriel

has served the Brazilian
national dish feijoada,

a black bean stew
with smoked bacon and sausage,

pig's ears and trotters,
white rice, collard greens,

farofa, or toasted cassava
with bacon fat,

and a tomato, onion, and orange rind
salsa.

What a fantastic dish!

Your beans are like the stew,

they're keeping it all wet. And it's
that lovely smoky sausage giving

all of that stew its flavour.
But you've used the beans once,

and you're featuring the pork maybe
as much as the beans.

The beans have been cooked
really nicely.

They've taken on the flavour of
the pork,

and the farofa is
an inspiration.

Cassava flour in flakes with bacon
fat and onions,

wonderful across the top,

and then the tomatoes, onions,
and orange rind.

There is this wonderful relief
that comes from that

with sweet, sharp, and sour
all together. It tastes great.

The trotters and the pig's ear have
brought such an incredible texture

to this feijoada that you've
achieved in such a short amount of

time, which is amazing.
You've just showed that, with beans,

you can create something as
wonderful as Brazil's national dish.

I'm feeling exhausted.

It was a tough, tough challenge,

but I put my heart and soul
on that dish.

I was absolutely blown away,
to be honest,

by the creativity, because I eat
a lot of beans at home,

and today I had beans in ways
that I haven't had before.

I honestly don't know how
you're going to work this one out.

Thank you very much. Pleasure.
See you guys. Bye.

I'm really impressed.
They are growing in stature,

these cooks. They are strong.

The person who I'm
the most impressed with is Paddy.

Paddy took black beans and used them
in four different ways

with a dish
that was just delicious.

The star of the show was actually

to make the tortilla
out of the beans themselves.

Has he got himself a place in
Knockout Week? I think he has.

Olivia took cannellini beans
and made gnocchi.

You and I and Leyla
were all absolutely gobsmacked.

It looked so simple, but it was
really technically extraordinary.

And if that's not enough,

it actually resulted in
a delicious dish.

There is no reason why Olivia
shouldn't go straight through

to Knockout Week.
In a room full of great cooks,

there was somebody who didn't
quite live up to expectation...

..and that was Molly.
That was a big bowl of beans.

Very little else. And it was sweet.
It was just pesto and beans.

I think Molly's competition, sadly,
is finished.

I think you're absolutely right.

Kaylee's dish wasn't
a plate of food,

it was just things.
It didn't come together as a dish.

Honey sweet chicken leg and a very,
very sweet beetroot puree,

and it was too sweet for me.

So Kaylee's going home.

We've got one place left
in Knockout Week,

and that's now a conversation
about Fareeda and Gabriel.

We had from Gabriel

black bean stew with pork,
all cooked beautifully.

But he gave us the beans
in the stew.

It didn't feature anywhere else.

Fareeda is really very ambitious,

making hummus, making crispy bits,

even making falafels. Technically,
a huge amount of work.

My lamb needed some more heat.

My bread was still
a little bit too powdery.

Those falafels were overdone.
She gave herself

too much to do. But her flavours,
John, her flavours are heavenly.

Who's going to go through
to Knockout Week?

Is it going to be Gabriel
or is it going to be Fareeda?

And who can keep up
with the rest of the competition?

I definitely don't want to go home.

I feel like I'm just
getting started.

I'm competing against
some really top cooks,

but you never know,
so I'll wait and see.

At the start of this,

we did say we've only got
three places in Knockout Week.

That does mean, sadly,
three of you are leaving us.

We think there were
two contestants here,

two cooks,
that really did stand out.

Olivia, Paddy,
congratulations, the two of you.

You are going through
to Knockout Week.

We can't take everybody through.

Kaylee, Molly, ladies, I'm afraid
you're leaving the competition.

Thank you so much. Good luck, guys.
Good luck, everyone.

Our third and final contestant
going through is...

..Gabriel.

Fareeda, you've had
a great competition.

Thank you so, so much.

I'm feeling a bit sad.

It is a bit bittersweet
in terms of going out this round

but, at the same time,

I feel really proud
of what I've achieved.

I'm feeling gutted.

I'll look back on it
with good memories,

but, yeah, it's, erm, it's how
the cookie crumbles sometimes.

I didn't think I could love food
any more than I already do,

and I definitely do.

And I've just had a really,
really, really, really good time.

You are through to Knockout Week.
We will see you then.

Yay!

Wow! My confidence is just
going up and up.

I don't want to get too ahead
of myself, but I'm delighted.

I'm so, so happy.

I have so much more to show,
and I will go until the end.

Let's give them a little samba.

No. Nao sei sambar aqui.

There's a lot more to come,
a lot more tough challenges,

but I hope to send everyone home.

NARRATOR: Next time,
it's Knockout Week.

The best 16 from the heats
fight to stay in the competition...

Absolutely delightful!

It's wonderful.

I'd pay for this.

..and experience the pressure of
their first professional kitchen.

Watch your grill, watch your grill,
watch your grill.