1 00:00:19,560 --> 00:00:21,520 (CHEERING) ANDY: Here we go! 2 00:00:21,520 --> 00:00:22,960 JEAN-CHRISTOPHE: Come on! 3 00:00:27,880 --> 00:00:29,840 Come on down, everybody! 4 00:00:29,840 --> 00:00:31,680 You got this! Go! 5 00:00:31,680 --> 00:00:34,160 What is happening? 6 00:00:34,160 --> 00:00:36,920 OLAOLU: Have they got black aprons on? Yeah, they do! 7 00:00:36,920 --> 00:00:38,480 Eliminations for everyone. 8 00:00:38,480 --> 00:00:40,000 ANNABEL: Oh, what? 9 00:00:40,000 --> 00:00:41,560 I can see all the judges 10 00:00:41,560 --> 00:00:44,480 standing behind these little prep station workbenches. 11 00:00:44,480 --> 00:00:46,360 Surprise! 12 00:00:46,360 --> 00:00:49,480 And I'm like, are we having a MasterClass today? 13 00:00:50,520 --> 00:00:53,360 This week is all about family favourites. 14 00:00:55,040 --> 00:00:57,160 Yesterday we celebrated breakfast. 15 00:00:58,520 --> 00:01:01,760 Today we're celebrating dinner! 16 00:01:01,760 --> 00:01:04,000 (CONTESTANTS MURMUR) 17 00:01:04,000 --> 00:01:05,360 We all know the feeling - 18 00:01:05,360 --> 00:01:06,920 it's a weekday, 19 00:01:06,920 --> 00:01:09,720 you come home after a long day 20 00:01:09,720 --> 00:01:12,520 and you need to whip up something for dinner, 21 00:01:12,520 --> 00:01:15,720 but time is not on your side. 22 00:01:16,840 --> 00:01:19,760 Well, we're here to help. (CHUCKLES) 23 00:01:19,760 --> 00:01:22,120 These are our quick carbs. 24 00:01:22,120 --> 00:01:29,480 So, this is my lovely oven-baked pilaf rice. 25 00:01:29,480 --> 00:01:31,240 You need a pan. 26 00:01:31,240 --> 00:01:32,480 You need some oil. 27 00:01:34,040 --> 00:01:38,000 Then you add an onion, slice through it. 28 00:01:38,000 --> 00:01:40,440 Oh, that goes straight in? That's it. 29 00:01:40,440 --> 00:01:42,160 Then the same with the garlic. 30 00:01:42,160 --> 00:01:43,760 Crack them up. Oh, here we go. 31 00:01:43,760 --> 00:01:45,160 (LAUGHTER) Leave the skin on. 32 00:01:45,160 --> 00:01:46,440 Maybe one or two. 33 00:01:46,440 --> 00:01:48,200 Very important, garlic. 34 00:01:48,200 --> 00:01:50,800 A bit of salt, a bit of black pepper, 35 00:01:50,800 --> 00:01:53,920 and then, straightaway, your rice. 36 00:01:55,000 --> 00:01:57,040 When you cook your rice in the oven, 37 00:01:57,040 --> 00:02:01,760 the rice remains intact and separated, and is fantastic. 38 00:02:01,760 --> 00:02:03,040 Then you get your wine. 39 00:02:04,680 --> 00:02:07,440 Then add your stock. 40 00:02:07,440 --> 00:02:10,160 Bring it to the boil for a good two minutes, 41 00:02:10,160 --> 00:02:12,800 so what happens is the rice is swimming lovely, 42 00:02:12,800 --> 00:02:14,480 it's thickening, this and that, 43 00:02:14,480 --> 00:02:16,080 then you put the lid on... 44 00:02:17,360 --> 00:02:20,160 ..in the oven at about 200 degrees. 45 00:02:21,680 --> 00:02:23,600 For the ten minutes, I've got time 46 00:02:23,600 --> 00:02:24,920 to decide what I want to do. 47 00:02:24,920 --> 00:02:27,280 Yes. Amazing. Good luck. Take the tip. 48 00:02:27,280 --> 00:02:28,360 Thank you. 49 00:02:28,360 --> 00:02:30,240 Jean-Christophe's got his pilaf in the oven. 50 00:02:30,240 --> 00:02:32,360 I'm gonna do a two-ingredient flatbread. 51 00:02:32,360 --> 00:02:35,720 I've got 200g of self-raising flour here. 52 00:02:35,720 --> 00:02:39,400 That's obviously going to give it a little puff. 53 00:02:39,400 --> 00:02:41,440 And because we've got no yeast, 54 00:02:41,440 --> 00:02:44,400 the Greek yoghurt, which is 180g, 55 00:02:44,400 --> 00:02:46,680 that's gonna give it a slight sourness, 56 00:02:46,680 --> 00:02:49,400 which you're replacing that flavour that the fermentation... 57 00:02:49,400 --> 00:02:52,600 So, get it on high... (MACHINE WHIRRS) 58 00:02:52,600 --> 00:02:55,560 ..and you want to knead this until it comes together. 59 00:02:55,560 --> 00:02:58,480 Definitely, Andy's flatbread is really catching my eye. 60 00:02:58,480 --> 00:03:00,320 You're looking for a smooth dough, 61 00:03:00,320 --> 00:03:02,320 but it'll still be a little bit craggly 62 00:03:02,320 --> 00:03:05,360 because of the high hydration that we've used. 63 00:03:05,360 --> 00:03:07,520 The thing that really interests me about Andy's flatbread 64 00:03:07,520 --> 00:03:09,520 is, like, the speed of which he can make it. 65 00:03:09,520 --> 00:03:11,360 A bit more flour just for dusting 66 00:03:11,360 --> 00:03:13,120 'cause it is quite a wet dough, 67 00:03:13,120 --> 00:03:14,760 and just roll it out. 68 00:03:14,760 --> 00:03:17,880 From having nothing to a really nice fluffy flatbread 69 00:03:17,880 --> 00:03:20,240 in ten minutes is really, really cool. 70 00:03:20,240 --> 00:03:21,720 Into a pretty hot pan, 71 00:03:21,720 --> 00:03:24,120 'cause we want the self-raising flour to hit 72 00:03:24,120 --> 00:03:25,360 and immediately puff. 73 00:03:26,800 --> 00:03:29,440 Alrighty, I'm making potato latkes, 74 00:03:29,440 --> 00:03:33,160 which is basically like the Eastern European potato rosti. 75 00:03:34,680 --> 00:03:37,520 All you need for about ten latkes - 76 00:03:37,520 --> 00:03:40,200 two potatoes, cut them in half... 77 00:03:41,320 --> 00:03:44,360 ..put them through the grater on a blender. 78 00:03:45,760 --> 00:03:48,720 And what I do is, for every two potatoes... 79 00:03:50,360 --> 00:03:53,040 ..I do one small-to-medium onion, 80 00:03:53,040 --> 00:03:55,880 so it adds this beautiful umami sweetness 81 00:03:55,880 --> 00:03:58,560 and just takes the whole thing to the next level. 82 00:03:58,560 --> 00:04:01,520 LUKE: It's great fun to see the judges interacting with us, 83 00:04:01,520 --> 00:04:03,600 sharing some of their skills for the first time 84 00:04:03,600 --> 00:04:04,920 in the MasterChef kitchen. 85 00:04:04,920 --> 00:04:08,000 I've got the drained potato and onion here, 86 00:04:08,000 --> 00:04:09,600 you just crack an egg in, 87 00:04:09,600 --> 00:04:11,640 and then just a little bit 88 00:04:11,640 --> 00:04:13,720 of a binding agent, like some breadcrumbs, 89 00:04:13,720 --> 00:04:16,680 a bit of flour, and then you just mix them. 90 00:04:18,080 --> 00:04:22,280 Traditionally, you would eat latkes fried in olive oil. 91 00:04:23,560 --> 00:04:25,880 You essentially just wait for those latkes 92 00:04:25,880 --> 00:04:29,000 to start going golden brown around the edges. 93 00:04:29,000 --> 00:04:31,840 It usually takes a couple of minutes when they're that size, 94 00:04:31,840 --> 00:04:33,160 and then you just flip them 95 00:04:33,160 --> 00:04:35,400 and it's about a minute, two minutes more. 96 00:04:35,400 --> 00:04:36,640 Nice. 97 00:04:36,640 --> 00:04:40,400 So, I'm going to make one of my favourite carbs - noodles! 98 00:04:41,560 --> 00:04:45,840 We've got rice flour, tapioca flour. 99 00:04:45,840 --> 00:04:51,160 And then I'm going to add boiling water... 100 00:04:52,600 --> 00:04:55,800 ..and one tablespoon of neutral oil. 101 00:04:57,120 --> 00:04:58,120 There's no technique - 102 00:04:58,120 --> 00:05:01,320 you just want all those starches to bind together, and that's it. 103 00:05:01,320 --> 00:05:02,600 Wow. 104 00:05:03,640 --> 00:05:07,160 I have never seen that noodle technique that Poh was doing. 105 00:05:07,160 --> 00:05:08,800 I think it is genius. 106 00:05:08,800 --> 00:05:09,920 ANDY: That's it? 107 00:05:09,920 --> 00:05:11,160 So there's no, like... Nuh. 108 00:05:11,160 --> 00:05:12,840 ..knead, or anything like that? Nope. 109 00:05:12,840 --> 00:05:14,800 It's just gotta come together? Yep. 110 00:05:14,800 --> 00:05:16,200 So, that's the texture. 111 00:05:16,200 --> 00:05:19,320 It looked like a marshmallow. You just wanna, like, squish it. 112 00:05:21,240 --> 00:05:23,360 And I'm gonna get a ricer... 113 00:05:23,360 --> 00:05:25,880 Ah! That's so clever. So smart. 114 00:05:25,880 --> 00:05:27,640 (CHUCKLES) 115 00:05:28,680 --> 00:05:30,640 That goes straight into the water. 116 00:05:30,640 --> 00:05:32,240 (CONTESTANTS EXCLAIM) 117 00:05:32,240 --> 00:05:33,840 (APPLAUSE) 118 00:05:36,240 --> 00:05:39,520 I never realised that making rice noodles could be so easy. 119 00:05:39,520 --> 00:05:42,600 And as soon as it comes to the surface - 120 00:05:42,600 --> 00:05:44,240 I would leave it there for a few more seconds, 121 00:05:44,240 --> 00:05:45,560 it's a bit like gnocchi - 122 00:05:45,560 --> 00:05:46,560 it's done. 123 00:05:46,560 --> 00:05:48,160 You can just imagine them in a bowl of broth 124 00:05:48,160 --> 00:05:49,400 and just slurping them up. 125 00:05:49,400 --> 00:05:50,760 They look beautiful. 126 00:05:50,760 --> 00:05:52,080 Look at that. 127 00:05:52,080 --> 00:05:54,880 So, obviously, you can add anything to those. 128 00:05:54,880 --> 00:05:57,280 They're just waiting there for you to add flavour to. 129 00:05:57,280 --> 00:05:59,360 ANDY: Whoo! JEAN-CHRISTOPHE: Well done. 130 00:06:00,360 --> 00:06:01,880 These are genius hacks. 131 00:06:01,880 --> 00:06:05,560 Et voila! This is my lovely oven rice. 132 00:06:05,560 --> 00:06:07,440 So I'm going to take every single quick carb 133 00:06:07,440 --> 00:06:08,720 I learnt here today 134 00:06:08,720 --> 00:06:11,320 and put it into my own dinner weekly rotation. 135 00:06:11,320 --> 00:06:15,840 And there you have it - super easy, delicious, crispy latkes. 136 00:06:15,840 --> 00:06:16,960 It's genius. 137 00:06:16,960 --> 00:06:20,080 ANDY: Two-ingredients yoghurt flatbreads. 138 00:06:20,080 --> 00:06:21,960 Can't get much quicker and simpler than that. 139 00:06:21,960 --> 00:06:24,880 VINNIE: Watching the judges make their quick carbs 140 00:06:24,880 --> 00:06:26,760 was really, really cool. 141 00:06:26,760 --> 00:06:29,120 But it's still an elimination. 142 00:06:29,120 --> 00:06:32,680 I can't imagine what they have in store for us. 143 00:06:32,680 --> 00:06:34,240 I'm still really nervous. 144 00:06:35,880 --> 00:06:38,320 I hope you were paying attention to the demos, 145 00:06:38,320 --> 00:06:43,440 because we want you to use one of our quick carbs 146 00:06:43,440 --> 00:06:45,760 to cook a midweek meal. 147 00:06:46,880 --> 00:06:50,280 There's no time to muck around, though, 148 00:06:50,280 --> 00:06:55,600 because you'll only have 36 minutes... 149 00:06:55,600 --> 00:06:57,360 Not a lot. 150 00:06:58,560 --> 00:07:00,680 ..which is the average amount of time 151 00:07:00,680 --> 00:07:04,280 that a family spends making a dinner on a weeknight. 152 00:07:04,280 --> 00:07:05,840 LUCY: It takes me like 36 minutes 153 00:07:05,840 --> 00:07:08,480 to even think about what I want to cook for dinner, 154 00:07:08,480 --> 00:07:11,080 let alone actually cook it in 36 minutes. 155 00:07:11,080 --> 00:07:13,560 Oof! That's nothing, that. 156 00:07:15,360 --> 00:07:17,560 I've got some good news, though. 157 00:07:17,560 --> 00:07:19,680 Pantry and garden - fully open. 158 00:07:21,120 --> 00:07:22,640 The bad news is, though... 159 00:07:23,640 --> 00:07:26,120 ..one of you will be going home at the end of the day. 160 00:07:28,880 --> 00:07:30,520 It's time to get dinner on. 161 00:07:31,680 --> 00:07:33,240 Are we ready? Yeah. 162 00:07:33,240 --> 00:07:34,600 Your time starts now! 163 00:07:34,600 --> 00:07:36,520 JEAN-CHRISTOPHE: Come on! Good luck! 164 00:07:38,360 --> 00:07:40,280 Oh, sorry. Go, go, go, go, go! 165 00:07:40,280 --> 00:07:42,000 Whew! 166 00:07:42,000 --> 00:07:43,800 Pot for the rice. Pot for the rice. 167 00:07:45,680 --> 00:07:47,920 Can anyone see any rolling pins? 168 00:07:47,920 --> 00:07:49,800 I can't even think what I'm doing. 169 00:07:50,800 --> 00:07:52,160 VINNIE: It's really, really important 170 00:07:52,160 --> 00:07:54,960 to make the right decision on which quick carb to pick. 171 00:07:54,960 --> 00:07:58,160 You have to make sure that your carb goes well with your dish, 172 00:07:58,160 --> 00:08:00,560 and you need to remember all the steps 173 00:08:00,560 --> 00:08:02,440 to make that quick carb perfectly. 174 00:08:02,440 --> 00:08:04,400 Oh, my God. 175 00:08:04,400 --> 00:08:07,480 Have you done that combination before, in 36 minutes? 176 00:08:07,480 --> 00:08:09,760 Yeah. I've done a 15-minute one. 177 00:08:09,760 --> 00:08:11,400 In 15 minutes? Yeah. 178 00:08:11,400 --> 00:08:13,600 What did you make? Dumplings, from scratch. 179 00:08:13,600 --> 00:08:15,360 Wow. But I burnt every finger. 180 00:08:15,360 --> 00:08:17,400 I didn't use any utensils. 181 00:08:17,400 --> 00:08:19,640 Come on, Lucy! Go, Lucy! 182 00:08:19,640 --> 00:08:21,840 Oh, I see some noodle ingredients in there. 183 00:08:21,840 --> 00:08:22,840 Oh, yes. 184 00:08:24,240 --> 00:08:27,040 For my quick carb today, I'm gonna be using Poh's noodles. 185 00:08:27,040 --> 00:08:29,240 Always noodling. Always noodles. 186 00:08:29,240 --> 00:08:30,480 AARON: Come on, Lucy! 187 00:08:30,480 --> 00:08:31,760 Definitely pairing them 188 00:08:31,760 --> 00:08:33,920 with Asian flavours that I'm familiar with. 189 00:08:33,920 --> 00:08:37,520 And, yeah, I'm also thinking, like, quick dinner. 190 00:08:37,520 --> 00:08:41,840 A lot of people just go straight to buying take-out for dinner. 191 00:08:41,840 --> 00:08:44,160 So I'm sort of thinking of creating a dish 192 00:08:44,160 --> 00:08:46,880 that's like a 'fakeaway'-style dish. 193 00:08:48,080 --> 00:08:49,480 What's on the menu, sis? 194 00:08:49,480 --> 00:08:51,400 I'm doing beef and mushroom noodles. 195 00:08:51,400 --> 00:08:52,880 You got this. You got this. 196 00:08:54,120 --> 00:08:55,920 This dish is quite simple. 197 00:08:55,920 --> 00:08:57,840 So, there's only three elements, 198 00:08:57,840 --> 00:08:59,280 which are Poh's noodles, 199 00:08:59,280 --> 00:09:02,840 then I've got my crispy beef and my sauce. 200 00:09:03,920 --> 00:09:08,000 The sauce is made with soy, honey, chilli. 201 00:09:08,000 --> 00:09:11,760 Yeah, I really just want to pack it with lots of umami flavour. 202 00:09:11,760 --> 00:09:13,920 And I really want that sauce to pack a punch. 203 00:09:13,920 --> 00:09:16,880 If that sauce is dull or lacks flavour, 204 00:09:16,880 --> 00:09:19,880 then, yeah, I'm probably going home. 205 00:09:24,120 --> 00:09:27,000 Whoa! That's a big fish for 36 minutes. 206 00:09:27,000 --> 00:09:28,640 I forgot rice! 207 00:09:30,400 --> 00:09:32,240 I'm using Andy's flatbread. 208 00:09:32,240 --> 00:09:35,120 I'm making garlic parmesan encrusted flatbread 209 00:09:35,120 --> 00:09:37,520 to go with my squid puttanesca. 210 00:09:37,520 --> 00:09:38,880 Whenever we're looking for a quick meal, 211 00:09:38,880 --> 00:09:41,200 we always go to puttanesca, so that's where my mind went. 212 00:09:43,080 --> 00:09:44,480 Hey, Bella. Hey. 213 00:09:44,480 --> 00:09:46,440 I see a KitchenAid, self-raising flour. 214 00:09:46,440 --> 00:09:47,480 Yep. Flatbread? 215 00:09:47,480 --> 00:09:48,640 Yep, flatbread it is. OK. 216 00:09:48,640 --> 00:09:49,720 What are you gonna do? 217 00:09:49,720 --> 00:09:51,360 Um, today I'm gonna turn your flatbread 218 00:09:51,360 --> 00:09:52,680 into a bit of, like, a pizza. 219 00:09:52,680 --> 00:09:55,680 I'm gonna do, like, a goat's cheese whipped cream topping... 220 00:09:55,680 --> 00:09:56,760 OK. 221 00:09:56,760 --> 00:09:59,200 ..and some caramelised fennel and caramelised cherry tomato. 222 00:09:59,200 --> 00:10:00,920 It's what I would eat on a weeknight. 223 00:10:00,920 --> 00:10:02,680 OK. If you like it, I'm gonna hopefully love it. 224 00:10:02,680 --> 00:10:04,320 Good luck. Yeah. 225 00:10:04,320 --> 00:10:06,800 (LYDIA WHEEZES) 226 00:10:06,800 --> 00:10:08,440 You're OK, Lydia. Sorry. 227 00:10:08,440 --> 00:10:09,960 Ignore my heavy breathing. 228 00:10:09,960 --> 00:10:13,160 My body's got, definitely, a big adrenaline hit right now. 229 00:10:15,400 --> 00:10:17,280 ANDY: Emily! EMILY: How we doing, mate? 230 00:10:17,280 --> 00:10:18,640 What's your weeknight wonder? 231 00:10:18,640 --> 00:10:21,280 I am doing garlic prawns with a lot of veg. 232 00:10:21,280 --> 00:10:23,520 Got the flatbread going with some rosemary. 233 00:10:23,520 --> 00:10:25,400 You're flatbreading as well? I am flatting. 234 00:10:25,400 --> 00:10:27,800 Nice. Let's bring this home. Alright. Thank you. 235 00:10:30,520 --> 00:10:34,240 DOT: Whoo! Come on, Belinda! AARON: Come on! 236 00:10:34,240 --> 00:10:36,040 It's just great cooking in here every day. 237 00:10:36,040 --> 00:10:37,280 And it's a challenge. 238 00:10:37,280 --> 00:10:39,880 And today is, um... yeah, it's a great one. 239 00:10:39,880 --> 00:10:41,560 (LAUGHS) 240 00:10:41,560 --> 00:10:43,320 Today I'm cooking chicken and rice. 241 00:10:43,320 --> 00:10:44,800 I do great chicken and rice. 242 00:10:44,800 --> 00:10:47,000 Everyone eats chicken and rice. 243 00:10:47,000 --> 00:10:48,640 I need some bowls. 244 00:10:48,640 --> 00:10:50,680 I really love pilaf, and I think 245 00:10:50,680 --> 00:10:53,440 that with some chicken and a really nice mushroom sauce 246 00:10:53,440 --> 00:10:57,600 it would be a fantastic, really yummy midweek dish. 247 00:11:00,040 --> 00:11:01,280 On a weeknight, I cook 248 00:11:01,280 --> 00:11:03,800 for my partner, Justin, and my daughter, Willow. 249 00:11:04,880 --> 00:11:06,680 I very rarely cook the same thing. 250 00:11:06,680 --> 00:11:09,960 It's been about three minutes. 251 00:11:09,960 --> 00:11:12,120 Just something really yummy and simple. 252 00:11:12,120 --> 00:11:13,720 And it's good. 253 00:11:16,440 --> 00:11:18,280 I've had many career paths 254 00:11:18,280 --> 00:11:22,120 from recruitment, retail, bank manager, 255 00:11:22,120 --> 00:11:24,520 cabin crew, marketing. 256 00:11:25,720 --> 00:11:28,320 But I've been dreaming about being in the food industry 257 00:11:28,320 --> 00:11:30,120 for 45 years. 258 00:11:30,120 --> 00:11:32,960 It's never too late, and my food dream 259 00:11:32,960 --> 00:11:34,800 is to open a cooking school. 260 00:11:34,800 --> 00:11:38,120 And now it's my time to follow my dreams. 261 00:11:38,120 --> 00:11:40,080 Oh, my God, that's gone everywhere. 262 00:11:40,080 --> 00:11:42,160 The competition is very stiff. 263 00:11:42,160 --> 00:11:44,160 I thought I knew a lot about food, 264 00:11:44,160 --> 00:11:46,480 but these kids, they are amazing. 265 00:11:46,480 --> 00:11:48,320 They are blowing my mind. 266 00:11:49,840 --> 00:11:52,480 I'm concerned that my dish is too simple. 267 00:11:52,480 --> 00:11:55,080 Far out. Having a total mind fart. 268 00:11:55,080 --> 00:11:59,560 So it's like, oh, my God, do I pivot or...what do I do? 269 00:11:59,560 --> 00:12:02,280 Far out. I can't even think what I'm doing. 270 00:12:02,280 --> 00:12:03,800 You know what? 271 00:12:03,800 --> 00:12:07,000 The flatbreads are really quick and easy and tasty. 272 00:12:07,000 --> 00:12:08,400 Right. 273 00:12:08,400 --> 00:12:09,440 Well, I've totally pivoted. 274 00:12:09,440 --> 00:12:11,960 I was gonna do something and now I'm doing a flatbread burger, 275 00:12:11,960 --> 00:12:13,600 smashed burger. 276 00:12:13,600 --> 00:12:14,720 Belinda. 277 00:12:14,720 --> 00:12:16,600 Hello, JC. Tell me, what are you doing? 278 00:12:16,600 --> 00:12:18,320 I'm doing a smashed burger. 279 00:12:19,560 --> 00:12:20,760 So you changed your mind? 280 00:12:20,760 --> 00:12:21,800 I did. Why? 281 00:12:21,800 --> 00:12:24,120 Because I thought chicken and rice would be too simple. 282 00:12:24,120 --> 00:12:25,960 I just thought, "I'll make a burger." 283 00:12:25,960 --> 00:12:27,400 A smashed burger? Yeah. 284 00:12:27,400 --> 00:12:29,280 So, using the flatbread, putting the meat on, 285 00:12:29,280 --> 00:12:31,200 then cheese, and then there'll be a pickle, 286 00:12:31,200 --> 00:12:33,960 a burger sauce and some chiffonade lettuce. 287 00:12:35,320 --> 00:12:37,160 Did you think you made the right decision... 288 00:12:37,160 --> 00:12:39,000 I hope so. ..from my rice to Andy's bread? 289 00:12:39,000 --> 00:12:41,200 Oh, well, we'll know soon, won't we? 290 00:12:41,200 --> 00:12:42,480 Good luck. 291 00:12:42,480 --> 00:12:44,880 The goal is quick and delicious! 292 00:12:44,880 --> 00:12:46,640 Only 30 minutes to go! 293 00:12:46,640 --> 00:12:50,160 (SPECTATORS APPLAUD AND SHOUT ENCOURAGEMENT) 294 00:12:50,160 --> 00:12:52,520 DOT: Smelling good, Casper. 295 00:12:57,520 --> 00:12:59,840 Whoo! Come on, Olaolu! Whoo! 296 00:13:00,840 --> 00:13:02,400 In my house with weeknight dinners, 297 00:13:02,400 --> 00:13:04,800 it's me and my partner, Ashley. 298 00:13:04,800 --> 00:13:07,680 So, if I'm cooking, I'm cooking for two people, usually. 299 00:13:07,680 --> 00:13:12,200 I'm out on a walk with Ash... Hi! I'm Ashley. 300 00:13:12,200 --> 00:13:16,000 ..my partner and roommate. Yes. 301 00:13:16,000 --> 00:13:17,760 Fiancee. Fiancee. 302 00:13:17,760 --> 00:13:19,680 If I was to cook a weeknight dinner, 303 00:13:19,680 --> 00:13:23,040 I would probably be cooking for an hour, minimum. 304 00:13:23,040 --> 00:13:25,920 I obviously love to cook Nigerian food. 305 00:13:25,920 --> 00:13:29,320 I'd make it leisurely, and I've got music in - 306 00:13:29,320 --> 00:13:31,520 I'm not really trying to be that fast. 307 00:13:32,640 --> 00:13:33,880 But not today. 308 00:13:35,680 --> 00:13:37,440 I'm using Andy's quick flatbread. 309 00:13:37,440 --> 00:13:41,080 I'm gonna do some lamb kofta with a tzatziki. 310 00:13:42,280 --> 00:13:44,320 You got this. You got this. Plenty of time. 311 00:13:44,320 --> 00:13:46,320 While the bread's doing its thing in the stand mixer, 312 00:13:46,320 --> 00:13:48,480 I move on to the kofta. 313 00:13:48,480 --> 00:13:50,600 I want to put spices 314 00:13:50,600 --> 00:13:52,520 that are gonna take it into the Middle Eastern realm, 315 00:13:52,520 --> 00:13:54,320 so I'm going in with some coriander, 316 00:13:54,320 --> 00:13:56,840 with some cumin, with a little bit of paprika. 317 00:13:58,080 --> 00:14:01,480 Olaolu, that looks amazing. It smells really good. 318 00:14:01,480 --> 00:14:03,560 I look back at the stand mixer, and I look in 319 00:14:03,560 --> 00:14:06,520 and there's just this, kind of like, sticky mess. 320 00:14:06,520 --> 00:14:08,480 It's just...really wet. 321 00:14:08,480 --> 00:14:10,840 I'm not sure what I've done wrong here. 322 00:14:10,840 --> 00:14:13,280 I am starting to get pretty stressed. 323 00:14:14,480 --> 00:14:17,160 I really wanted this bread to be resting by now, 324 00:14:18,240 --> 00:14:20,880 but I don't even have anything to rest. 325 00:14:20,880 --> 00:14:22,880 It's not coming together. 326 00:14:22,880 --> 00:14:24,400 KANIKA: Oh, my God. 327 00:14:27,400 --> 00:14:29,160 Olaolu. Hello, Andy. 328 00:14:29,160 --> 00:14:30,960 Is that your flatbread there? Yeah, it's a bit wet. 329 00:14:30,960 --> 00:14:31,960 Right. 330 00:14:33,080 --> 00:14:35,240 And I'm hoping that it comes together. 331 00:14:36,680 --> 00:14:38,640 Mate, you've got some problems to solve. 332 00:14:47,840 --> 00:14:50,880 We're at the halfway point! No time to waste! 333 00:14:50,880 --> 00:14:52,520 18 minutes to go! 334 00:14:52,520 --> 00:14:54,600 ANDY: Yeah! Come on! 335 00:14:55,680 --> 00:14:58,840 I went with Andy's flatbread, but it's not coming together. 336 00:14:58,840 --> 00:15:01,400 It's just really wet. 337 00:15:01,400 --> 00:15:02,920 I'm not sure what I've done wrong here. 338 00:15:02,920 --> 00:15:05,040 There's 18 minutes left, we're halfway through, 339 00:15:05,040 --> 00:15:06,480 and the dough doesn't look to be improving. 340 00:15:06,480 --> 00:15:07,640 KANIKA: Come on, Olaolu! 341 00:15:07,640 --> 00:15:09,680 The flatbreads are so popular today. 342 00:15:09,680 --> 00:15:11,960 The person next to me, she's nailing the flatbread. 343 00:15:11,960 --> 00:15:14,760 Looking good, Emily! EMILY: I'm trying! 344 00:15:14,760 --> 00:15:16,560 And I'm starting to really worry. 345 00:15:16,560 --> 00:15:19,360 This is an elimination cook, and now I have to start again. 346 00:15:20,560 --> 00:15:23,400 But I'm way behind schedule. 347 00:15:23,400 --> 00:15:24,480 At this point, 348 00:15:24,480 --> 00:15:26,720 I'm wanting to really be focusing on the lamb kofta, 349 00:15:26,720 --> 00:15:29,920 and so I'm now splitting my attention between two things. 350 00:15:29,920 --> 00:15:32,080 Oh, my goodness. 351 00:15:32,080 --> 00:15:34,520 I am starting to get pretty stressed. 352 00:15:38,640 --> 00:15:43,360 I am making a prawn moilee with a flatbread. 353 00:15:43,360 --> 00:15:46,080 A moilee is a southern Indian dish 354 00:15:46,080 --> 00:15:48,040 from the Kerala region 355 00:15:48,040 --> 00:15:52,360 and it's a really fresh, coconutty, lightly spiced curry. 356 00:15:52,360 --> 00:15:54,880 AARON: Nice, Petro. Good pace. 357 00:15:54,880 --> 00:15:57,720 The curry is one of the most important elements, 358 00:15:57,720 --> 00:15:59,800 but they have put quite a big emphasis 359 00:15:59,800 --> 00:16:01,040 on the quick carb today, 360 00:16:01,040 --> 00:16:02,760 so I'm hoping to stick out from the crowd here 361 00:16:02,760 --> 00:16:05,160 by incorporating my own twist to the flatbread. 362 00:16:05,160 --> 00:16:08,560 And the flatbread's gonna have some cumin seeds 363 00:16:08,560 --> 00:16:11,360 and some fenugreek leaves as well. 364 00:16:11,360 --> 00:16:14,000 The flatbread is gonna taste great on its own 365 00:16:14,000 --> 00:16:16,360 but, together with my moilee, 366 00:16:16,360 --> 00:16:18,440 it's gonna make everything the better. 367 00:16:18,440 --> 00:16:20,000 Nice, Petro. 368 00:16:20,000 --> 00:16:22,760 I really need to start getting my move on now 369 00:16:22,760 --> 00:16:24,360 with the curry. 370 00:16:24,360 --> 00:16:27,160 Prawns - it's probably not the number one protein 371 00:16:27,160 --> 00:16:29,520 used traditionally in this moilee, 372 00:16:29,520 --> 00:16:31,720 but prawns have a super quick cook time, 373 00:16:31,720 --> 00:16:33,520 so I'm going for it. 374 00:16:33,520 --> 00:16:36,040 Aaron, tell me when there's ten. Yeah, will do. 375 00:16:39,680 --> 00:16:42,160 ALITA: Miin, that smells divine. 376 00:16:42,160 --> 00:16:43,600 Thank you, guys. 377 00:16:43,600 --> 00:16:47,320 I'm making rice with Indian spices. 378 00:16:47,320 --> 00:16:49,440 I'm gonna pair that with a prawn curry. 379 00:16:49,440 --> 00:16:52,520 Weeknights is always rice and a dish, so... 380 00:16:52,520 --> 00:16:53,920 That's what I eat, 381 00:16:53,920 --> 00:16:56,200 so the rice makes complete sense to me, 382 00:16:56,200 --> 00:16:57,560 and I love, love curries too. 383 00:16:58,880 --> 00:17:00,440 Alyona. Yeah. 384 00:17:00,440 --> 00:17:02,680 Tell me, what is your dish, and what is your carb? 385 00:17:02,680 --> 00:17:06,440 I am making flatbread and some soup. 386 00:17:06,440 --> 00:17:09,080 It's gonna be some white bean, cavolo nero. 387 00:17:09,080 --> 00:17:11,760 Wow. Good luck, yeah? Thank you. 388 00:17:11,760 --> 00:17:13,560 Lots of flatbreads. 389 00:17:13,560 --> 00:17:15,440 Oh, we've got latkes over here. 390 00:17:16,640 --> 00:17:19,080 LUKE: I'm gonna be making Sofia's fritter things. 391 00:17:19,080 --> 00:17:20,920 I'm gonna pair that with a romesco, 392 00:17:20,920 --> 00:17:23,360 a tahini yoghurt, a chimichurri, 393 00:17:23,360 --> 00:17:25,880 some roasted pine nuts and some fresh pomegranate. 394 00:17:25,880 --> 00:17:27,760 I'm hoping to kind of use the potato 395 00:17:27,760 --> 00:17:29,880 a little bit like I'd use a steak. 396 00:17:29,880 --> 00:17:32,840 I'm trying to build my dish around the latkes. 397 00:17:32,840 --> 00:17:34,680 I really like the style 398 00:17:34,680 --> 00:17:37,000 that it's kind of a base that you can build from. 399 00:17:37,000 --> 00:17:39,040 I think that's what all the best carb meals are. 400 00:17:39,040 --> 00:17:40,800 They're not there to star the show, 401 00:17:40,800 --> 00:17:43,600 but they're there to elevate all the other elements in the dish. 402 00:17:44,680 --> 00:17:46,560 Ooh! 403 00:17:46,560 --> 00:17:48,160 That's alright. Adds flavour. 404 00:17:48,160 --> 00:17:49,480 Yeah. True. 405 00:17:50,520 --> 00:17:51,600 Whew! 406 00:17:51,600 --> 00:17:53,400 Weeknight dinner at Annabel's house 407 00:17:53,400 --> 00:17:55,960 looks like a lot of people in the kitchen 408 00:17:55,960 --> 00:17:57,400 all trying to compete for space. 409 00:17:57,400 --> 00:17:59,680 We've got my brother cooking his high-protein dinner, 410 00:17:59,680 --> 00:18:01,360 we've got my sister cooking her meal, 411 00:18:01,360 --> 00:18:03,120 and then I'm sort of, like, tagging into that. 412 00:18:03,120 --> 00:18:04,520 Cup, cup... 413 00:18:04,520 --> 00:18:06,360 Come on, Annabel! 414 00:18:06,360 --> 00:18:07,880 It's usually something simple - 415 00:18:07,880 --> 00:18:09,520 protein, a little bit of veg on the side 416 00:18:09,520 --> 00:18:11,280 and maybe some kind of carbohydrate. 417 00:18:11,280 --> 00:18:12,640 Yes, Annabel. Come on. 418 00:18:12,640 --> 00:18:13,920 Rough chop, rough chop. 419 00:18:15,200 --> 00:18:18,720 Today I'm making pan-fried barramundi and Sri Lankan sambal 420 00:18:18,720 --> 00:18:20,800 and Jean-Christophe's pilaf rice. 421 00:18:20,800 --> 00:18:21,920 Rice is my Kryptonite, 422 00:18:21,920 --> 00:18:23,640 so I don't know why I'm actually cooking it today, 423 00:18:23,640 --> 00:18:24,960 but it went with my dish idea, 424 00:18:24,960 --> 00:18:26,520 so I was like, "I've got no choice." 425 00:18:26,520 --> 00:18:28,240 Now I'm working on my aromats 426 00:18:28,240 --> 00:18:30,120 to go in my spice paste for my sambal. 427 00:18:30,120 --> 00:18:31,680 Shit. 428 00:18:31,680 --> 00:18:33,560 There's lots of different sambals in the world. 429 00:18:33,560 --> 00:18:35,640 Today I'm gonna be using a coconut sambal 430 00:18:35,640 --> 00:18:37,200 that I've had in Sri Lanka. 431 00:18:37,200 --> 00:18:39,280 So, it's, like, toasted coconut 432 00:18:39,280 --> 00:18:41,840 that's tossed through this beautiful spice paste 433 00:18:41,840 --> 00:18:43,400 that's got lemongrass, 434 00:18:43,400 --> 00:18:45,120 it's got ginger, it's got garlic, shallots, 435 00:18:45,120 --> 00:18:46,920 got a bit of heat from some chilli. 436 00:18:46,920 --> 00:18:48,400 It's really yummy. 437 00:18:49,400 --> 00:18:52,360 So I think it'll go really nicely with the barramundi. 438 00:18:52,360 --> 00:18:53,640 That's it, Annabel. Nice. 439 00:18:54,960 --> 00:18:56,760 I'm filleting that fish, and far out, 440 00:18:56,760 --> 00:18:59,720 I've never filleted a fish so quickly in my life. 441 00:18:59,720 --> 00:19:01,600 It's crazy what a bit of time pressure 442 00:19:01,600 --> 00:19:03,600 and determination will do. 443 00:19:03,600 --> 00:19:05,200 Yeah. Beautiful. Beautiful. 444 00:19:06,400 --> 00:19:08,280 I get a couple of fillets off that I'm really happy. 445 00:19:08,280 --> 00:19:10,040 I have a feel, there's no bones in it, 446 00:19:10,040 --> 00:19:11,760 and I just whack them in the hot pan. 447 00:19:12,880 --> 00:19:15,560 I've never cooked a piece of barramundi this thick, 448 00:19:15,560 --> 00:19:17,760 and I am praying that that is enough time 449 00:19:17,760 --> 00:19:20,120 to get this fish cooked perfectly all the way through. 450 00:19:23,400 --> 00:19:25,400 ALITA: That flatbread's looking good, Bella. 451 00:19:26,400 --> 00:19:28,040 Ooh! It smells so good. 452 00:19:30,880 --> 00:19:34,320 Smells great, Vin. Yeah. 453 00:19:34,320 --> 00:19:36,800 VINNIE: I'm making some spiced lamb cutlets 454 00:19:36,800 --> 00:19:39,120 with a tzatziki-style sauce 455 00:19:39,120 --> 00:19:42,720 and a rocket and walnut and grape salad. 456 00:19:43,600 --> 00:19:45,200 LUCY: Learning from the best. 457 00:19:46,160 --> 00:19:47,920 If I was at home, cooking a family dinner, 458 00:19:47,920 --> 00:19:50,080 I'd probably be using, like, a barbecue or something 459 00:19:50,080 --> 00:19:52,280 that's really high heat and really quick. 460 00:19:52,280 --> 00:19:53,640 To go with that concept, 461 00:19:53,640 --> 00:19:57,000 in my lamb marinade, I've got some smoked paprika in there, 462 00:19:57,000 --> 00:19:58,520 some oregano, 463 00:19:58,520 --> 00:20:01,680 just to try and get those smoky flavours in there. 464 00:20:01,680 --> 00:20:02,760 POH: Hi, Vinnie. Hi. 465 00:20:02,760 --> 00:20:03,960 What carb are you using? 466 00:20:03,960 --> 00:20:06,080 So, I'm using Andy's flatbread today. 467 00:20:06,080 --> 00:20:07,600 I love both your carbs, but, um... (CHUCKLES) 468 00:20:07,600 --> 00:20:08,680 Thank you. 469 00:20:08,680 --> 00:20:11,600 Um, I'm also putting a bit of smoked cheddar 470 00:20:11,600 --> 00:20:12,880 in the flatbread too. 471 00:20:12,880 --> 00:20:14,360 I love that you're customising it, 472 00:20:14,360 --> 00:20:16,240 but you're comfortable with adding the smoked cheddar? 473 00:20:16,240 --> 00:20:17,560 You know how that will behave? Yeah. 474 00:20:17,560 --> 00:20:18,840 I just know I've gotta watch the dough. 475 00:20:18,840 --> 00:20:20,840 You know what I mean? Like, make sure it doesn't go too gluey. 476 00:20:20,840 --> 00:20:21,840 Yeah. Yeah, yeah. 477 00:20:21,840 --> 00:20:23,040 Vinnie, we know you know flatbread. 478 00:20:23,040 --> 00:20:24,480 Let's just hope that this one is good enough 479 00:20:24,480 --> 00:20:25,480 to keep you from going home. 480 00:20:25,480 --> 00:20:26,480 Thank you. Yeah. 481 00:20:26,480 --> 00:20:27,880 Good luck. Thank you. 482 00:20:27,880 --> 00:20:29,640 My dream is, open up a panini shop 483 00:20:29,640 --> 00:20:31,120 and, like, having cheese in bread. 484 00:20:31,120 --> 00:20:33,440 If this works out, it'll be really, really cool. 485 00:20:33,440 --> 00:20:36,280 AARON: Nice, Vinnie! Thank you. 486 00:20:36,280 --> 00:20:38,040 I want to get my lamb and the flatbread 487 00:20:38,040 --> 00:20:40,080 really nicely charred on the outside 488 00:20:40,080 --> 00:20:42,200 and still cooked really well on the inside. 489 00:20:42,200 --> 00:20:45,040 It should taste like a barbecue. 490 00:20:45,040 --> 00:20:47,480 DOT: Yes, Vinnie. Get that char going. 491 00:20:48,920 --> 00:20:52,680 OK, guys! Eight minutes to go! 492 00:20:54,200 --> 00:20:55,440 Keep on going! 493 00:20:57,400 --> 00:21:01,280 DOT: If you could sell that smell, you'd be very rich. 494 00:21:03,240 --> 00:21:04,680 Come on, Petro! Come on! 495 00:21:05,800 --> 00:21:07,120 PETRO: Shit! 496 00:21:08,480 --> 00:21:10,440 I've only gotten one flatbread out, 497 00:21:10,440 --> 00:21:13,600 and I've only got eight minutes to go. 498 00:21:13,600 --> 00:21:16,640 I haven't even gotten started on my curry sauce yet. 499 00:21:18,120 --> 00:21:21,000 And I'm thinking I might run out of time here. 500 00:21:21,000 --> 00:21:24,920 Oh, my God! This is do or die now. 501 00:21:24,920 --> 00:21:27,120 Go, go, go! This has to work. 502 00:21:27,120 --> 00:21:29,040 Otherwise I'm not gonna get a plate up. 503 00:21:30,520 --> 00:21:32,080 ANDY: Oh, a little speed run! 504 00:21:32,080 --> 00:21:33,880 That was fast. I didn't even see him. 505 00:21:35,120 --> 00:21:36,880 JEAN-CHRISTOPHE: We forget it's an elimination. 506 00:21:36,880 --> 00:21:37,960 Yeah. 507 00:21:52,560 --> 00:21:54,400 Come on, Petro! Come on! 508 00:21:54,400 --> 00:21:56,600 Ooh! Ooh! Be careful, Jackie! 509 00:21:56,600 --> 00:21:57,760 Whoa! 510 00:21:57,760 --> 00:21:59,520 Time is flying, people are running, 511 00:21:59,520 --> 00:22:02,760 there is a lot going on, and I'm nervous. 512 00:22:03,800 --> 00:22:05,240 Let's go, Olaolu! 513 00:22:05,240 --> 00:22:08,120 I've got the tzatziki and the lamb kofta 514 00:22:08,120 --> 00:22:10,000 pretty much good to go. 515 00:22:10,000 --> 00:22:12,480 Uh, but I didn't get my bread dough together. 516 00:22:12,480 --> 00:22:14,000 I had to start again. 517 00:22:14,000 --> 00:22:16,120 And I'm hoping that it comes together. 518 00:22:16,120 --> 00:22:18,640 And that second batch of dough also looks rubbish, 519 00:22:18,640 --> 00:22:20,200 and it's no better than the first. 520 00:22:20,200 --> 00:22:22,840 I definitely don't have time to make a third dough. 521 00:22:22,840 --> 00:22:24,000 I've got to go with what I have. 522 00:22:24,000 --> 00:22:27,680 I'm adding some flour to it, seeing if that helps. 523 00:22:27,680 --> 00:22:29,880 I'm getting the flour on the rolling pin, 524 00:22:29,880 --> 00:22:31,080 I'm getting it on my hands, 525 00:22:31,080 --> 00:22:32,960 I'm trying to knead the flour in, 526 00:22:32,960 --> 00:22:35,240 and it's starting to actually resemble 527 00:22:35,240 --> 00:22:37,520 something like a regular flatbread. 528 00:22:37,520 --> 00:22:38,920 Yes! 529 00:22:38,920 --> 00:22:41,680 I start to maybe have a little bit of hope. 530 00:22:42,760 --> 00:22:45,960 OK, guys! Five minutes to go! 531 00:22:45,960 --> 00:22:48,560 ANDY: Come on! Let's go! POH: Five minutes! 532 00:22:48,560 --> 00:22:50,800 (SPECTATORS SHOUT ENCOURAGEMENT) 533 00:22:53,480 --> 00:22:55,920 Oh! Look at Grace's monster flatty! 534 00:22:59,760 --> 00:23:02,520 AARON: Oh, good colour on them, Lukey. Come on! 535 00:23:02,520 --> 00:23:05,080 LUKE: Uh, I'm still doing the romesco and the chimichurri, 536 00:23:05,080 --> 00:23:07,160 but I'm really pushing for time here. 537 00:23:07,160 --> 00:23:09,440 So little time, it's incredible. 538 00:23:10,920 --> 00:23:12,840 Look at you go, Luce! Come on! 539 00:23:14,040 --> 00:23:16,120 LUCY: For my fakeaway dish, I've got my beef, 540 00:23:16,120 --> 00:23:17,400 which is coming out of the oil. 541 00:23:17,400 --> 00:23:19,240 It's really nice and crispy, which I'm happy with. 542 00:23:19,240 --> 00:23:21,560 My sauce is coming along really well. 543 00:23:21,560 --> 00:23:23,400 To be honest, when I make noodles at home, 544 00:23:23,400 --> 00:23:26,200 I just throw in whatever sauce is in my cupboard. 545 00:23:26,200 --> 00:23:27,920 But I'm in the MasterChef kitchen 546 00:23:27,920 --> 00:23:30,240 and cooking for my life to not go home, 547 00:23:30,240 --> 00:23:32,640 and so I need to pay attention to this sauce 548 00:23:32,640 --> 00:23:34,440 and really balance all those flavours. 549 00:23:34,440 --> 00:23:36,280 That perfect balance of, like, 550 00:23:36,280 --> 00:23:39,520 umami, salty, sweet, sour as well, 551 00:23:39,520 --> 00:23:41,720 and then just, like, a nice chilli hit. 552 00:23:41,720 --> 00:23:44,640 Alright, Aaron, you ready? I'm ready. I'm ready. 553 00:23:44,640 --> 00:23:46,400 The last thing that I need to do... 554 00:23:46,400 --> 00:23:48,760 Come on, use them muscles. Use them muscles! 555 00:23:48,760 --> 00:23:50,760 ..is to make Poh's noodles. 556 00:23:50,760 --> 00:23:52,200 A little bit more! I'm not strong enough! 557 00:23:52,200 --> 00:23:54,080 A little bit more! A little bit more! 558 00:23:54,080 --> 00:23:57,320 I'm, like, literally using all of my body 559 00:23:57,320 --> 00:23:58,800 to try and push this through. 560 00:23:58,800 --> 00:24:00,600 Come on! KANIKA: Go, Lucy! 561 00:24:00,600 --> 00:24:02,400 Go, Lucy! Come on, Lucy! Aaagh! 562 00:24:02,400 --> 00:24:04,480 Good work, Lucy! 563 00:24:04,480 --> 00:24:06,680 Before I came here, I cancelled my gym membership. 564 00:24:06,680 --> 00:24:09,800 But now I'm realising I should have probably kept it. (LAUGHS) 565 00:24:09,800 --> 00:24:12,320 That was way too hard. 566 00:24:12,320 --> 00:24:14,160 Where is my goddamn brush? 567 00:24:14,160 --> 00:24:15,760 Here. Right. 568 00:24:15,760 --> 00:24:17,640 And there's still so much to do. 569 00:24:17,640 --> 00:24:19,920 And it's just like, where did that time go? 570 00:24:19,920 --> 00:24:20,960 It's crazy. 571 00:24:20,960 --> 00:24:22,920 OK. I'm getting my flatbeds... 572 00:24:22,920 --> 00:24:25,160 Flatbeds? Flatbreads ready. 573 00:24:25,160 --> 00:24:26,880 So I start cooking my burger patty 574 00:24:26,880 --> 00:24:30,400 and I get my flatbread on to start cooking that as well. 575 00:24:30,400 --> 00:24:31,480 You got this. 576 00:24:31,480 --> 00:24:32,400 I am really worried 577 00:24:32,400 --> 00:24:34,800 'cause I really want to get some colouring on this beef 578 00:24:34,800 --> 00:24:36,200 and it's just not happening. 579 00:24:36,200 --> 00:24:37,320 Have I got everything? 580 00:24:37,320 --> 00:24:38,960 I don't even know if I've got everything. 581 00:24:38,960 --> 00:24:40,480 I'm trying to get everything on the plate, 582 00:24:40,480 --> 00:24:42,240 so I want the chiffonade lettuce on there, 583 00:24:42,240 --> 00:24:44,840 I'm picking up the pickles and draining out the liquid, 584 00:24:44,840 --> 00:24:47,200 I'm scraping the burger sauce into a bowl. 585 00:24:47,200 --> 00:24:48,680 I know I had a brush somewhere. 586 00:24:48,680 --> 00:24:50,400 I am getting so stressed. 587 00:24:50,400 --> 00:24:51,800 My time is running out 588 00:24:51,800 --> 00:24:54,560 and I just want to get this dish done. 589 00:24:57,840 --> 00:25:00,520 You're racing the clock. Two minutes to go! 590 00:25:00,520 --> 00:25:02,640 JEAN-CHRISTOPHE: Two minutes! Come on! 591 00:25:03,760 --> 00:25:06,680 DOT: Guys! Not long! Whoo! 592 00:25:06,680 --> 00:25:08,400 Oh, looking good, Lydia. 593 00:25:09,400 --> 00:25:11,800 Deep breaths. Bella. You've got this. 594 00:25:11,800 --> 00:25:13,080 Holy shit. 595 00:25:14,640 --> 00:25:16,360 AARON: How is it? 596 00:25:16,360 --> 00:25:17,360 More. 597 00:25:17,360 --> 00:25:19,200 More stock or longer in the oven? 598 00:25:19,200 --> 00:25:21,560 Um, longer in the oven? Or maybe just stand. 599 00:25:21,560 --> 00:25:23,720 Yeah, let it, like, steam and, like, do its thing for a bit. 600 00:25:23,720 --> 00:25:24,720 Yeah. 601 00:25:24,720 --> 00:25:27,160 I'm really happy with the flavours of the sambal rice. 602 00:25:27,160 --> 00:25:28,880 I'm just gonna leave it in the hot pot 603 00:25:28,880 --> 00:25:31,200 and hope that residual steam gets it to perfect 604 00:25:31,200 --> 00:25:33,000 'cause it's just al dente at the moment. 605 00:25:33,000 --> 00:25:34,040 Alright. 606 00:25:35,160 --> 00:25:36,640 I'm looking at my fish in the pan, 607 00:25:36,640 --> 00:25:39,520 and I've got a test piece, which I take out. 608 00:25:39,520 --> 00:25:42,360 I'm hoping to see perfectly cooked flesh... 609 00:25:42,360 --> 00:25:43,360 Whoa! 610 00:25:43,360 --> 00:25:45,320 ..and it's still raw. 611 00:25:49,880 --> 00:25:52,360 It's not even close to being cooked. 612 00:25:52,360 --> 00:25:53,640 Holy shit. 613 00:25:58,920 --> 00:26:01,560 Alright. Let's go do my salad and plate up. 614 00:26:01,560 --> 00:26:03,840 So, I'm looking at my bread. 615 00:26:03,840 --> 00:26:05,560 It's got a really good char on the outside, 616 00:26:05,560 --> 00:26:06,840 which I'm pretty happy with, 617 00:26:06,840 --> 00:26:08,680 and I want it to be fluffy on the inside 618 00:26:08,680 --> 00:26:10,960 with those oozy pieces of cheese that I put in there, 619 00:26:10,960 --> 00:26:13,160 so when you rip it, it's got that nice stretch. 620 00:26:13,160 --> 00:26:14,320 DOT: Yum! 621 00:26:14,320 --> 00:26:15,360 Oh, yes. 622 00:26:15,360 --> 00:26:17,760 But, at this point, I'm like, 623 00:26:17,760 --> 00:26:21,200 is that going to be cooked on the inside properly? 624 00:26:21,200 --> 00:26:22,400 It was a really wet dough. 625 00:26:22,400 --> 00:26:24,080 You know, it didn't have a lot of time in the pan 626 00:26:24,080 --> 00:26:26,080 'cause I hit it so hard with that heat on the outside, 627 00:26:26,080 --> 00:26:28,160 so it would overcook if I left it any longer. 628 00:26:28,160 --> 00:26:30,280 So I'm just hoping that it's cooked all the way through. 629 00:26:30,280 --> 00:26:33,520 Final push! 30 seconds! 630 00:26:33,520 --> 00:26:34,880 AARON: 30 seconds! 631 00:26:34,880 --> 00:26:36,360 Get it on the plate! 632 00:26:38,280 --> 00:26:40,880 PETRO: This cook has been absolutely crazy. 633 00:26:40,880 --> 00:26:42,200 I don't know how I've managed it, 634 00:26:42,200 --> 00:26:45,760 but I've gotten two flatbreads and my curry done. 635 00:26:45,760 --> 00:26:47,920 I just hope I've done enough. 636 00:26:49,240 --> 00:26:51,200 Time's up in ten! 637 00:26:51,200 --> 00:26:53,400 ALL: Nine! Eight! 638 00:26:53,400 --> 00:26:55,360 Seven! Six! 639 00:26:55,360 --> 00:26:57,320 Five! Four! 640 00:26:57,320 --> 00:26:59,280 Three! Two! 641 00:26:59,280 --> 00:27:00,520 One! 642 00:27:00,520 --> 00:27:04,600 That's it everybody! Whoo! 643 00:27:04,600 --> 00:27:06,520 Good work, Vin. 644 00:27:06,520 --> 00:27:08,560 (LAUGHS) 645 00:27:08,560 --> 00:27:11,920 Oh, man. That was... that was a hectic one. 646 00:27:11,920 --> 00:27:13,240 Right. 647 00:27:14,280 --> 00:27:15,360 Got it all done? 648 00:27:15,360 --> 00:27:17,240 Yeah. Good job. Good job. 649 00:27:17,240 --> 00:27:19,320 That was definitely super chaotic. 650 00:27:19,320 --> 00:27:22,640 Um, but, yeah, I got everything on the plate. 651 00:27:22,640 --> 00:27:25,200 But the reality is someone is going home today, 652 00:27:25,200 --> 00:27:26,560 which is really scary. 653 00:27:26,560 --> 00:27:28,640 Just fingers crossed it's not me. 654 00:27:29,880 --> 00:27:31,200 BELINDA: I'm looking at my burger. 655 00:27:31,200 --> 00:27:33,640 I'm thinking, why didn't I just go with chicken and rice? 656 00:27:33,640 --> 00:27:35,920 I should have just gone with my gut, straight up. 657 00:27:37,080 --> 00:27:39,320 (SIGHS) I didn't get the cheese on. 658 00:27:39,320 --> 00:27:41,400 The meat's not how I want it. 659 00:27:41,400 --> 00:27:43,320 Um... 660 00:27:43,320 --> 00:27:44,640 Yeah. Not good. 661 00:27:48,040 --> 00:27:50,080 (TEARFULLY) No words. 662 00:27:50,080 --> 00:27:51,560 Yeah. 663 00:27:51,560 --> 00:27:52,720 I just want to stay. 664 00:27:52,720 --> 00:27:55,080 Having so much fun with everyone and learning a lot. 665 00:27:55,080 --> 00:27:57,760 And, yeah, it'd be good to stay. 666 00:28:03,640 --> 00:28:05,240 First dish we'd like to taste... 667 00:28:09,120 --> 00:28:10,560 ..Annabel! 668 00:28:10,560 --> 00:28:13,600 (CHEERING) 669 00:28:15,640 --> 00:28:17,880 I feel sick walking up to the judges. 670 00:28:17,880 --> 00:28:20,560 I'm just unsure about my rice. 671 00:28:20,560 --> 00:28:24,000 And I'm just dreading them to cut into this fish 672 00:28:24,000 --> 00:28:25,760 and it be raw. 673 00:28:27,320 --> 00:28:30,840 I am preparing that maybe I will be going home today. 674 00:28:39,240 --> 00:28:41,600 Right. Annabel, tell us, what have you made? 675 00:28:41,600 --> 00:28:44,480 I have made a pan-seared barramundi 676 00:28:44,480 --> 00:28:48,240 with Sri Lankan sambal and your pilaf rice. 677 00:28:49,840 --> 00:28:53,800 So, why did you use my rice idea? 678 00:28:53,800 --> 00:28:56,400 I'll be honest - I don't know why I did that, 679 00:28:56,400 --> 00:28:59,040 because when I was filling out my MasterChef application, 680 00:28:59,040 --> 00:29:02,080 it was like, "What is your weakness?" And I wrote, "Rice." 681 00:29:02,080 --> 00:29:03,680 (LAUGHS) 682 00:29:03,680 --> 00:29:05,560 I trust your recipe. 683 00:29:05,560 --> 00:29:08,040 I think you did a really awesome demonstration... 684 00:29:08,040 --> 00:29:10,800 (CLEARS THROAT) Say that again? ..and you're a fantastic cook, 685 00:29:10,800 --> 00:29:13,520 and I think you would not... Sorry, I can't hear very well. 686 00:29:13,520 --> 00:29:16,640 Can you say that again? (LAUGHTER) 687 00:29:17,640 --> 00:29:19,960 Do you think the fish, looking at the thickness, 688 00:29:19,960 --> 00:29:22,000 is gonna be perfectly cooked? 689 00:29:22,000 --> 00:29:24,680 I'm a little worried about the fish, to be honest. 690 00:29:24,680 --> 00:29:26,520 I think, if anything, it might be a bit under. 691 00:29:26,520 --> 00:29:29,480 Um, it was, like, a big piece. 692 00:29:29,480 --> 00:29:31,120 The quickest way to find out 693 00:29:31,120 --> 00:29:33,920 if your fish will be perfectly cooked. 694 00:29:33,920 --> 00:29:37,440 It's just to take off the skin like so 695 00:29:37,440 --> 00:29:41,160 and see if it's removing without forcing it. 696 00:29:42,240 --> 00:29:44,200 And if it does... 697 00:29:45,400 --> 00:29:46,760 POH: Perfect. 698 00:29:46,760 --> 00:29:48,760 Look at this. 699 00:29:48,760 --> 00:29:51,040 (APPLAUSE) 700 00:29:52,360 --> 00:29:53,480 I've gotta give you 701 00:29:53,480 --> 00:29:55,480 that barramundi's not my favourite fish. 702 00:29:55,480 --> 00:29:56,920 What's your favourite fish? 703 00:29:56,920 --> 00:29:58,560 (LAUGHTER) 704 00:29:58,560 --> 00:30:00,160 My favourite fish? 705 00:30:00,160 --> 00:30:01,280 You want to know which one it is? 706 00:30:01,280 --> 00:30:02,640 Please. It is today. 707 00:30:02,640 --> 00:30:03,800 Oh! 708 00:30:03,800 --> 00:30:05,800 (CHEERING) 709 00:30:05,800 --> 00:30:08,520 That is unbelievable. 710 00:30:09,880 --> 00:30:11,360 This is extraordinary, 711 00:30:11,360 --> 00:30:15,680 how you managed to end up with a rice cooked so well. 712 00:30:15,680 --> 00:30:16,880 (LAUGHS) Really? 713 00:30:18,440 --> 00:30:21,080 Yours is chewy, it's soft, 714 00:30:21,080 --> 00:30:24,280 it's taking on all the flavours together, 715 00:30:24,280 --> 00:30:26,440 and your fish is cooked perfectly. 716 00:30:26,440 --> 00:30:29,320 Annabel, if you served me that up on a weeknight, 717 00:30:29,320 --> 00:30:31,040 I would be STOKED. 718 00:30:31,040 --> 00:30:32,640 (LAUGHS) 719 00:30:32,640 --> 00:30:35,680 It is so packed with flavour. Oh! Thank God. 720 00:30:35,680 --> 00:30:37,640 And the sambal in that rice. 721 00:30:37,640 --> 00:30:38,960 oh, my God, it's blowing my mind. 722 00:30:38,960 --> 00:30:40,400 It's so delicious. 723 00:30:40,400 --> 00:30:41,760 And I love that you used something 724 00:30:41,760 --> 00:30:44,000 that was so wildly different... Mm. 725 00:30:44,000 --> 00:30:45,520 ..to what Jean-Christophe demoed 726 00:30:45,520 --> 00:30:48,320 and just did your own version of it. 727 00:30:48,320 --> 00:30:52,320 That coconut sambal and rice combination is...is legit. 728 00:30:52,320 --> 00:30:54,120 And I'm thinking, like, you could have that 729 00:30:54,120 --> 00:30:55,920 with so many different things. 730 00:30:55,920 --> 00:30:59,000 Super versatile, midweek or not midweek. 731 00:30:59,000 --> 00:31:00,960 I'm seriously stealing that. 732 00:31:00,960 --> 00:31:02,480 Yeah. Thank you. 733 00:31:02,480 --> 00:31:04,280 (CHEERING) 734 00:31:05,640 --> 00:31:09,080 I thought I was in trouble! (LAUGHS) 735 00:31:09,080 --> 00:31:11,000 Pat, we'd love to taste your dish next. 736 00:31:12,520 --> 00:31:15,960 PAT: I've made a pan-fried squid on a puttanesca sauce 737 00:31:15,960 --> 00:31:19,240 and garlic and parmesan crusted flatbread. 738 00:31:21,800 --> 00:31:24,640 Pat, squid is like butter, mate. 739 00:31:24,640 --> 00:31:28,320 You could not have executed that better if you tried. 740 00:31:28,320 --> 00:31:29,960 I loved it. Thank you. 741 00:31:29,960 --> 00:31:30,960 Alyona! 742 00:31:30,960 --> 00:31:35,080 I've made white bean and cavolo nero soup 743 00:31:35,080 --> 00:31:37,560 with pancetta and flatbread. 744 00:31:40,880 --> 00:31:43,400 36 minutes is actually not a long time 745 00:31:43,400 --> 00:31:44,960 to make a bowl of soup, 746 00:31:44,960 --> 00:31:48,280 but the amount of depth you've packed into that is amazing. 747 00:31:48,280 --> 00:31:51,120 It is so delicious, so hearty. 748 00:31:51,120 --> 00:31:52,600 So, well done. Thank you. 749 00:31:53,840 --> 00:31:54,960 JEAN-CHRISTOPHE: Casper. 750 00:31:54,960 --> 00:31:58,960 CASPER: I've done a baked pasta and some garlic flatbread. 751 00:31:58,960 --> 00:32:02,080 Casper, really tasty pasta bake. 752 00:32:02,080 --> 00:32:04,560 I love all the different layers of spice in there. 753 00:32:04,560 --> 00:32:07,360 It's quite fiery. It's got a bit of a kick to it. 754 00:32:07,360 --> 00:32:11,000 And I like that, because you've got the carb of the pasta 755 00:32:11,000 --> 00:32:12,320 to sort of balance it out. 756 00:32:12,320 --> 00:32:13,320 POH: Jackie's! 757 00:32:13,320 --> 00:32:16,320 I've made a sesame peanut noodle with pork, 758 00:32:16,320 --> 00:32:19,960 and I've obviously chosen to use your noodles today. 759 00:32:19,960 --> 00:32:22,200 Jackie, the noodle work was really lovely. 760 00:32:22,200 --> 00:32:23,720 You've got a really good length on them. 761 00:32:23,720 --> 00:32:25,320 They're really nice and bouncy. 762 00:32:25,320 --> 00:32:27,600 And I really loved your pork topping as well. 763 00:32:27,600 --> 00:32:28,640 Thanks. 764 00:32:28,640 --> 00:32:29,800 Luke! 765 00:32:29,800 --> 00:32:31,640 (CHEERING) 766 00:32:38,640 --> 00:32:40,240 LUKE: I've made your latke 767 00:32:40,240 --> 00:32:42,920 with a romesco sauce, a chimichurri 768 00:32:42,920 --> 00:32:45,240 and toasted pine nuts. 769 00:32:58,880 --> 00:33:02,520 Middle Eastern latkes - is that what we're going with? 770 00:33:02,520 --> 00:33:04,000 Yeah. 771 00:33:04,000 --> 00:33:05,560 OK. 772 00:33:05,560 --> 00:33:08,840 Well, apart from chimichurri being from Argentina... 773 00:33:08,840 --> 00:33:11,160 Yeah, yeah, yeah. ..and romesco being from Spain, 774 00:33:11,160 --> 00:33:13,200 it is so delicious! 775 00:33:13,200 --> 00:33:14,400 (LAUGHTER) 776 00:33:14,400 --> 00:33:16,560 No, but in all honesty, mate, like, 777 00:33:16,560 --> 00:33:18,000 I don't care where you get things from, 778 00:33:18,000 --> 00:33:19,520 as long as it is delicious, 779 00:33:19,520 --> 00:33:20,920 and you've come up with 780 00:33:20,920 --> 00:33:23,680 a really, really tasty weeknight dish. 781 00:33:24,840 --> 00:33:27,000 SOFIA: You've kind of bridged a whole bunch of cultures 782 00:33:27,000 --> 00:33:30,400 in a way that I think is actually really successful. 783 00:33:30,400 --> 00:33:32,840 Your romesco sauce is delicious. 784 00:33:32,840 --> 00:33:36,440 I love that nuttiness to it, the texture of it. 785 00:33:36,440 --> 00:33:37,880 Thank you very much. 786 00:33:39,280 --> 00:33:41,440 Petro, your cooking, mate! Let's go! 787 00:33:43,080 --> 00:33:46,200 This cook has been absolutely crazy. 788 00:33:46,200 --> 00:33:49,920 I only had about eight minutes to make my moilee. 789 00:33:49,920 --> 00:33:52,720 I just hope that there's been enough time 790 00:33:52,720 --> 00:33:54,600 to develop the flavours in this curry 791 00:33:54,600 --> 00:33:56,160 to save me from elimination. 792 00:33:58,720 --> 00:34:02,160 Petro, what have you cooked for us? 793 00:34:02,160 --> 00:34:05,880 I've made a prawn moilee with flatbread, 794 00:34:05,880 --> 00:34:08,280 which I've spiced with toasted cumin seeds 795 00:34:08,280 --> 00:34:09,720 and fenugreek leaves. 796 00:34:09,720 --> 00:34:11,040 Ooh! 797 00:34:11,040 --> 00:34:13,080 Should we taste? Yes. 798 00:34:29,600 --> 00:34:31,240 Let's break this down. 799 00:34:33,680 --> 00:34:35,400 The prawns - 800 00:34:35,400 --> 00:34:38,120 like, unbelievable cook on the prawns. 801 00:34:38,120 --> 00:34:40,040 Oh! Jeez. 802 00:34:40,040 --> 00:34:41,680 (LAUGHTER) I... 803 00:34:41,680 --> 00:34:45,120 I wasn't expecting a massive twist there, I'm not gonna lie. 804 00:34:45,120 --> 00:34:47,760 The sauce - that is a weeknight wonder 805 00:34:47,760 --> 00:34:50,400 if I've ever, ever had a curry sauce. 806 00:34:51,560 --> 00:34:56,120 The flatbread - beautiful, beautiful cook throughout. 807 00:34:56,120 --> 00:34:58,120 Put that all together, Petro, 808 00:34:58,120 --> 00:35:02,000 your dish is an absolute cracker. 809 00:35:02,000 --> 00:35:04,760 Oh, my God. Far out. 810 00:35:07,440 --> 00:35:11,800 Petro, this moilee is unbelievable. 811 00:35:11,800 --> 00:35:15,200 Rich, gentle at the same time. 812 00:35:15,200 --> 00:35:16,800 Very well seasoned. 813 00:35:16,800 --> 00:35:20,600 The turmeric is really giving that look - 814 00:35:20,600 --> 00:35:22,320 you know, "Take me! Take me!" 815 00:35:22,320 --> 00:35:23,960 So, basically speaking, 816 00:35:23,960 --> 00:35:25,800 holy moilee. 817 00:35:25,800 --> 00:35:27,920 (LAUGHTER) 818 00:35:27,920 --> 00:35:30,280 Thanks, guys. Thank you. 819 00:35:30,280 --> 00:35:32,840 Oh, my God. Good job, mate. 820 00:35:32,840 --> 00:35:34,320 Olaolu, you're next. 821 00:35:36,840 --> 00:35:39,960 OLAOLU: Having to start again with the flatbread, 822 00:35:39,960 --> 00:35:41,080 and my kofta, 823 00:35:41,080 --> 00:35:43,320 which I'd been kind of half paying attention to, 824 00:35:43,320 --> 00:35:45,720 I haven't even really had a chance to try it. 825 00:35:45,720 --> 00:35:49,000 I'm just hoping that I have done enough today. 826 00:35:59,000 --> 00:36:01,880 Olaolu, what have you made us, and which carb did you use? 827 00:36:01,880 --> 00:36:04,360 I've gone for Andy's flatbread 828 00:36:04,360 --> 00:36:07,200 and I've made you some lamb kofta with tzatziki. 829 00:36:23,160 --> 00:36:26,040 Olaolu, I think the bread's actually fine. 830 00:36:26,040 --> 00:36:28,040 I think the texture is actually fine. 831 00:36:28,040 --> 00:36:31,240 Mine's quite fluffy, so I think all your struggles paid off. 832 00:36:32,560 --> 00:36:36,640 I think, for me, the problem in the dish lay in the kofta. 833 00:36:36,640 --> 00:36:39,120 The mince that you've used is just very lean. 834 00:36:39,120 --> 00:36:40,560 It's very unforgiving. 835 00:36:40,560 --> 00:36:42,000 So, if you overcook it a little bit, 836 00:36:42,000 --> 00:36:44,600 it ends up very kind of grainy and dry. 837 00:36:44,600 --> 00:36:46,680 It's probably not your best work. 838 00:36:46,680 --> 00:36:48,080 It's not. 839 00:36:49,640 --> 00:36:51,760 You struggled with the recipe for the flatbread, 840 00:36:51,760 --> 00:36:54,520 and I feel like it's just been this domino effect 841 00:36:54,520 --> 00:36:56,040 into every other element. 842 00:36:57,080 --> 00:37:00,480 The kofta - there's hints of flavour there, 843 00:37:00,480 --> 00:37:03,400 but I think it just got absolutely annihilated 844 00:37:03,400 --> 00:37:05,280 with the cook on it. 845 00:37:05,280 --> 00:37:06,960 I'm really worried for you today, mate. 846 00:37:06,960 --> 00:37:08,520 Thank you. Good luck. 847 00:37:10,120 --> 00:37:12,080 Next cook, huh? 848 00:37:12,080 --> 00:37:13,520 Miin. 849 00:37:15,080 --> 00:37:16,880 MIIN: So, I've made you 850 00:37:16,880 --> 00:37:20,880 a Malaysian mamak-style prawn curry and pilau rice. 851 00:37:20,880 --> 00:37:22,840 Your prawns are cooked lovely... 852 00:37:24,200 --> 00:37:29,400 ..but your rice is just a little bit undercooked. 853 00:37:29,400 --> 00:37:30,800 Yeah. I agree. 854 00:37:30,800 --> 00:37:32,000 ANDY: Bella! 855 00:37:32,000 --> 00:37:34,440 Today I've made you caraway flatbread 856 00:37:34,440 --> 00:37:37,640 with a whipped goat's cheese, caramelised fennel 857 00:37:37,640 --> 00:37:39,120 and cherry tomatoes. 858 00:37:40,960 --> 00:37:43,680 POH: Bella, first savoury cook? Yep. 859 00:37:44,840 --> 00:37:47,280 I thought that everything was quite sweet, 860 00:37:47,280 --> 00:37:49,040 but you've got a really good palate 861 00:37:49,040 --> 00:37:50,920 so you've managed to balance it all. 862 00:37:50,920 --> 00:37:54,040 If you had hit it with a little bit more acidity, 863 00:37:54,040 --> 00:37:56,560 it would have just lifted it a little bit. 864 00:37:56,560 --> 00:37:57,800 SOFIA: Emily! 865 00:37:57,800 --> 00:38:00,520 EMILY: I've made garlic prawns with an Asian twist, 866 00:38:00,520 --> 00:38:04,760 and then I made a flatbread with a little bit of oregano. 867 00:38:06,680 --> 00:38:08,040 Your prawns are pretty well cooked. 868 00:38:08,040 --> 00:38:10,120 You've butterflied them really beautifully. 869 00:38:10,120 --> 00:38:11,960 The bread's got a nice flavour to it. 870 00:38:11,960 --> 00:38:15,200 I'm just not sure that it has a purpose, here with the prawns. 871 00:38:15,200 --> 00:38:17,800 I think, if they were saucier, 872 00:38:17,800 --> 00:38:20,960 then, yeah, I can absolutely get around the mopping. 873 00:38:20,960 --> 00:38:22,240 POH: Grace! 874 00:38:22,240 --> 00:38:25,280 GRACE: I've made a tagliata beef salad on flatbread. 875 00:38:25,280 --> 00:38:26,720 (LAUGHS) 876 00:38:26,720 --> 00:38:29,080 Hefty! 877 00:38:29,080 --> 00:38:31,400 ANDY: I'm kind of here for, like, the open sandwich, 878 00:38:31,400 --> 00:38:33,560 Italian burrito bowly-like thing 879 00:38:33,560 --> 00:38:35,200 that you've just put in front of me. 880 00:38:35,200 --> 00:38:37,200 I think the cook on the steak is beautiful. 881 00:38:37,200 --> 00:38:38,560 Maybe a bit more seasoning next time 882 00:38:38,560 --> 00:38:40,160 would send it through the roof. 883 00:38:40,160 --> 00:38:41,720 Thank you. 884 00:38:41,720 --> 00:38:42,760 JEAN-CHRISTOPHE: Lydia. 885 00:38:42,760 --> 00:38:45,080 I'm calling that steak and onions. 886 00:38:45,080 --> 00:38:48,640 We've got a horseradish labneh and we have the flatbread. 887 00:38:48,640 --> 00:38:50,880 The cuisson on the beef is perfect. 888 00:38:50,880 --> 00:38:54,600 Where I'm not sure about the dish is the sauce. 889 00:38:54,600 --> 00:38:56,560 I do feel it's a little on the sweet side. 890 00:38:58,360 --> 00:39:01,680 Next dish we'd like to taste is Lucy! 891 00:39:01,680 --> 00:39:04,240 (CHEERING) 892 00:39:04,240 --> 00:39:08,040 It's really scary to serve Poh's noodles to Poh. 893 00:39:08,040 --> 00:39:09,400 Yeah. 894 00:39:10,480 --> 00:39:13,680 this is my fakeaway noodles. 895 00:39:13,680 --> 00:39:16,360 My elements for this dish are Poh's noodles, 896 00:39:16,360 --> 00:39:18,600 then I've got my crispy beef 897 00:39:18,600 --> 00:39:23,600 and my salty and sweet and sour and spicy sauce as well. 898 00:39:35,120 --> 00:39:37,600 Lucy, you've done a great job of the noodles. 899 00:39:37,600 --> 00:39:39,480 They're really nice and springy, 900 00:39:39,480 --> 00:39:42,400 and I love that you dredged the beef and deep-fried it, 901 00:39:42,400 --> 00:39:45,400 so that gave that another extra texture. 902 00:39:45,400 --> 00:39:47,400 And then you get to the sauce... 903 00:39:48,680 --> 00:39:50,360 ..which is... 904 00:39:50,360 --> 00:39:51,640 ..amazing! 905 00:39:51,640 --> 00:39:53,320 (APPLAUSE) 906 00:39:53,320 --> 00:39:55,560 You're stressing me out, Poh! 907 00:39:55,560 --> 00:39:57,240 You've just done such a great job 908 00:39:57,240 --> 00:39:59,560 of balancing all the sweet, salty 909 00:39:59,560 --> 00:40:01,680 and nice hit of vinegar as well. 910 00:40:01,680 --> 00:40:03,920 I...I think you've done a brilliant job. 911 00:40:03,920 --> 00:40:05,080 OK. 912 00:40:05,080 --> 00:40:06,240 Lucy... 913 00:40:09,280 --> 00:40:11,560 Do you know what I just did? No. 914 00:40:11,560 --> 00:40:14,240 Hammer, you've nailed the brief. 915 00:40:14,240 --> 00:40:16,680 Oh, thank you! 916 00:40:16,680 --> 00:40:19,880 (CHEERING, APPLAUSE) 917 00:40:19,880 --> 00:40:21,560 Everything is well balanced. 918 00:40:21,560 --> 00:40:24,400 There is a kick. It's sweet enough. 919 00:40:24,400 --> 00:40:26,560 It's very well seasoned. 920 00:40:26,560 --> 00:40:28,240 Thank you for this beautiful dish. 921 00:40:28,240 --> 00:40:29,680 Wow. Thank you, guys. 922 00:40:29,680 --> 00:40:30,840 Thank you. 923 00:40:36,840 --> 00:40:39,680 Next up, Belinda! 924 00:40:42,640 --> 00:40:46,400 I had envisioned a really juicy, tasty burger, 925 00:40:46,400 --> 00:40:48,000 something you bite in 926 00:40:48,000 --> 00:40:50,800 and the juice literally drips down your face. 927 00:40:50,800 --> 00:40:52,880 But... 928 00:40:52,880 --> 00:40:54,760 ..I feel like mine is not right. 929 00:40:54,760 --> 00:40:57,720 But I'm still walking up there with a big smile on my face 930 00:40:57,720 --> 00:41:00,080 and hoping that something, somehow, 931 00:41:00,080 --> 00:41:01,520 is gonna make this taste great. 932 00:41:04,680 --> 00:41:06,920 Belinda, 36 minutes on the clock. 933 00:41:06,920 --> 00:41:08,360 Yep. What did you make? 934 00:41:08,360 --> 00:41:12,160 I've made a flatbread smashed burger 935 00:41:12,160 --> 00:41:15,320 with a pickle and a burger sauce and some lettuce. 936 00:41:15,320 --> 00:41:16,360 Right. 937 00:41:20,440 --> 00:41:22,280 SOFIA: Alright, should we dig in? 938 00:41:40,880 --> 00:41:42,560 I'm gonna start with the positives. 939 00:41:42,560 --> 00:41:44,560 I think your bread was done pretty well. 940 00:41:44,560 --> 00:41:46,560 Thank you. It was quite thin and pliable. 941 00:41:46,560 --> 00:41:49,880 Although the bread's good, it didn't make me wanna 942 00:41:49,880 --> 00:41:53,360 go down the flatbread alley for my next burger. 943 00:41:53,360 --> 00:41:57,400 So I'm struggling with the conception of the dish as well, 944 00:41:57,400 --> 00:41:59,760 and I'm struggling with the execution. 945 00:41:59,760 --> 00:42:02,520 What's let it down for me is the patty. 946 00:42:02,520 --> 00:42:03,600 Yeah. You know? 947 00:42:03,600 --> 00:42:05,760 A smashed burger lives and dies 948 00:42:05,760 --> 00:42:08,560 on hard caramelisation of the beef, 949 00:42:08,560 --> 00:42:11,960 and there was little to none, unfortunately. 950 00:42:13,560 --> 00:42:16,160 Oh, Belinda, this is a bit of a toughie for me. 951 00:42:16,160 --> 00:42:20,560 You know, you want to go hard and fast with a smashed patty 952 00:42:20,560 --> 00:42:22,080 to get that caramelisation. 953 00:42:22,080 --> 00:42:23,600 Without that hard-and-fastness, 954 00:42:23,600 --> 00:42:26,240 it makes the meat taste a bit like it's been steamed, 955 00:42:26,240 --> 00:42:28,400 and there wasn't heaps of seasoning in there either, 956 00:42:28,400 --> 00:42:32,280 so it was quite tough, quite rubbery, and also a bit dry. 957 00:42:32,280 --> 00:42:33,800 Yeah. 958 00:42:35,320 --> 00:42:36,760 I am sad. 959 00:42:38,440 --> 00:42:40,680 And I've got to be honest with you, 960 00:42:40,680 --> 00:42:42,200 I'm very disappointed. 961 00:42:42,200 --> 00:42:43,560 Yeah. Me too. 962 00:42:45,000 --> 00:42:47,000 Thanks, Belinda. OK. 963 00:42:53,040 --> 00:42:54,840 Next up, let's go, Vinnie. 964 00:42:57,760 --> 00:43:01,720 VINNIE: Looking at my plate, it looks really, really good. 965 00:43:01,720 --> 00:43:04,120 If I got served that for my weeknight dinner, 966 00:43:04,120 --> 00:43:05,840 I'd be pretty happy with that. 967 00:43:05,840 --> 00:43:09,440 But there's always the doubts in the back of your head, 968 00:43:09,440 --> 00:43:12,320 especially on a black apron day. 969 00:43:12,320 --> 00:43:14,560 The most underwhelming dish is gonna go home today. 970 00:43:14,560 --> 00:43:16,520 I really hope it's not gonna be me. 971 00:43:23,880 --> 00:43:26,000 Vinnie, what's the dish? 972 00:43:26,000 --> 00:43:29,600 I've made some quick spiced lamb cutlets, a yoghurt sauce, 973 00:43:29,600 --> 00:43:32,320 a rocket, walnut and grape salad, 974 00:43:32,320 --> 00:43:34,360 and your flatbreads. 975 00:43:34,360 --> 00:43:36,000 I put some smoked cheddar in there 976 00:43:36,000 --> 00:43:38,680 just to give it a bit of a smoked barbie vibe. 977 00:43:38,680 --> 00:43:41,320 Right. Shall we taste? Yes. 978 00:43:47,560 --> 00:43:49,240 It's interesting texture. 979 00:43:53,840 --> 00:43:55,760 Let's see how your lamb's cooked. 980 00:43:59,320 --> 00:44:01,040 SOFIA: It's quite pink. 981 00:44:04,080 --> 00:44:06,480 That one will be OK, I think, 'cause it's littler. 982 00:44:06,480 --> 00:44:07,760 That one's good. 983 00:44:17,600 --> 00:44:21,480 Vinnie, some smashing flavours on this plate of food. 984 00:44:21,480 --> 00:44:25,240 I think the herb and yoghurt sauce, with that dill, cucumber, 985 00:44:25,240 --> 00:44:29,080 it's really fresh, really light - perfect for midweek. 986 00:44:29,080 --> 00:44:30,560 The lamb - 987 00:44:30,560 --> 00:44:33,280 there was one smaller cutlet and it was cooked really nicely, 988 00:44:33,280 --> 00:44:34,680 more to medium. 989 00:44:34,680 --> 00:44:36,160 The bread? 990 00:44:37,160 --> 00:44:39,280 It's really doughy. 991 00:44:39,280 --> 00:44:40,760 OK. 992 00:44:40,760 --> 00:44:43,160 I thought, "Oh, smoked cheddar inside a dough - 993 00:44:43,160 --> 00:44:44,480 "that makes sense." 994 00:44:44,480 --> 00:44:48,040 It's added more moisture and more fat content to the dough, 995 00:44:48,040 --> 00:44:51,040 which is a real worry. 996 00:44:51,040 --> 00:44:53,320 Visually, and in terms of flavours, 997 00:44:53,320 --> 00:44:54,520 it really does look like 998 00:44:54,520 --> 00:44:56,040 something you've made on the barbecue. 999 00:44:56,040 --> 00:44:57,400 Like, you've got your char down. 1000 00:44:58,640 --> 00:45:01,320 But then you've just suffered a bit on the actual cooking. 1001 00:45:01,320 --> 00:45:05,160 And as it stands, your lamb's a little under 1002 00:45:05,160 --> 00:45:07,160 and your bread's a little under as well, 1003 00:45:08,160 --> 00:45:10,640 So, it's gonna be interesting to see 1004 00:45:10,640 --> 00:45:13,280 whether flavour's enough to keep you here. 1005 00:45:14,800 --> 00:45:16,520 My heart just sinks. 1006 00:45:17,520 --> 00:45:20,200 Two of my elements are undercooked. 1007 00:45:20,200 --> 00:45:21,760 I'm thinking this is probably gonna be 1008 00:45:21,760 --> 00:45:23,640 my last cook in the MasterChef kitchen. 1009 00:45:35,240 --> 00:45:37,200 Before we get into the bad news... 1010 00:45:38,440 --> 00:45:40,160 ..we want to give a special mention 1011 00:45:40,160 --> 00:45:43,040 to the weeknight wonders that impressed us the most. 1012 00:45:47,080 --> 00:45:48,440 Annabel. 1013 00:45:48,440 --> 00:45:50,480 (CHEERING, APPLAUSE) 1014 00:45:53,280 --> 00:45:54,600 Lucy! 1015 00:45:54,600 --> 00:45:56,880 (CHEERING, APPLAUSE) 1016 00:46:00,040 --> 00:46:01,600 And... 1017 00:46:02,640 --> 00:46:04,000 ..Petro! 1018 00:46:09,400 --> 00:46:12,200 Excellent job, you three. You are not going anywhere. 1019 00:46:15,320 --> 00:46:18,640 Sadly, some of your dishes missed the mark. 1020 00:46:19,920 --> 00:46:22,800 If I call your name, please step forward - 1021 00:46:22,800 --> 00:46:24,600 you're at risk of going home. 1022 00:46:28,400 --> 00:46:29,920 Olaolu. 1023 00:46:36,080 --> 00:46:37,320 Belinda. 1024 00:46:43,160 --> 00:46:45,280 And... 1025 00:46:45,280 --> 00:46:46,600 ..Vinnie. 1026 00:46:51,480 --> 00:46:54,280 All your dishes, they had flaws. 1027 00:46:54,280 --> 00:46:57,680 So it came down to the quick carb you chose 1028 00:46:57,680 --> 00:47:00,360 and how well it went with your dish. 1029 00:47:01,720 --> 00:47:07,160 And, unfortunately, that means you're going home... 1030 00:47:10,160 --> 00:47:11,440 ..Belinda. 1031 00:47:14,920 --> 00:47:17,400 I'm so sorry. That's OK. 1032 00:47:17,400 --> 00:47:21,040 I didn't cook good today, so I feel I deserve it. 1033 00:47:21,040 --> 00:47:22,280 Um... 1034 00:47:24,960 --> 00:47:28,680 And that's hard, because I would really love to have been able 1035 00:47:28,680 --> 00:47:32,960 to cook a really good dish today... (SNIFFLES) 1036 00:47:32,960 --> 00:47:35,320 ..that I could go out and be proud of. 1037 00:47:37,160 --> 00:47:39,320 Belinda, this is never easy. 1038 00:47:39,320 --> 00:47:41,640 You've shown us heart, and you've really pushed yourself. 1039 00:47:41,640 --> 00:47:44,480 I really hope you're proud of what you've achieved here. 1040 00:47:44,480 --> 00:47:46,400 Have you loved being in the MasterChef kitchen? 1041 00:47:46,400 --> 00:47:48,840 I have. Meeting you guys, meeting everyone here, 1042 00:47:48,840 --> 00:47:50,760 it's been fantastic. 1043 00:47:50,760 --> 00:47:53,960 Watching what everyone's doing has just blown me away. 1044 00:47:53,960 --> 00:47:56,880 Like, if I had to pick anyone who was to win right now, 1045 00:47:56,880 --> 00:47:59,320 I honestly wouldn't be able to pick, because the talent, 1046 00:47:59,320 --> 00:48:01,840 and it...and it goes like this, it's such a curve ball. 1047 00:48:01,840 --> 00:48:04,520 So, yeah, it has been fantastic. 1048 00:48:04,520 --> 00:48:06,600 Belinda, I'm afraid it's time to say goodbye, 1049 00:48:06,600 --> 00:48:08,720 but please keep that dream alive. 1050 00:48:08,720 --> 00:48:10,640 Promise. Yes. 1051 00:48:10,640 --> 00:48:12,120 Thank you, Poh. 1052 00:48:12,120 --> 00:48:13,680 (SPEAKS INDISTINCTLY) 1053 00:48:13,680 --> 00:48:15,280 Thank you. 1054 00:48:15,280 --> 00:48:18,200 I've been watching MasterChef since series one. 1055 00:48:18,200 --> 00:48:20,320 Well, hell, I'm on the show, 1056 00:48:20,320 --> 00:48:22,640 so, um, you know, dream accomplished. 1057 00:48:22,640 --> 00:48:24,320 And to all of you, thank you. 1058 00:48:26,080 --> 00:48:29,720 And I've learnt that I would like to now try 1059 00:48:29,720 --> 00:48:31,720 and take my cooking to another level. 1060 00:48:31,720 --> 00:48:34,560 Oh, I'm so glad you two are still here. 1061 00:48:34,560 --> 00:48:36,640 I'm gonna miss you. Yeah. 1062 00:48:36,640 --> 00:48:39,280 I don't think you're ever too old to start again. 1063 00:48:40,840 --> 00:48:44,360 Give it up for Belinda, everybody! 1064 00:48:44,360 --> 00:48:46,560 (CHEERING) 1065 00:48:46,560 --> 00:48:49,000 I've had eight career paths 1066 00:48:49,000 --> 00:48:51,320 and, you know, let's make it number nine. 1067 00:48:54,880 --> 00:48:56,120 ANNOUNCER: Tomorrow night... 1068 00:48:56,120 --> 00:48:58,440 Lift your lids now! 1069 00:48:58,440 --> 00:49:00,720 (ALL EXCLAIM) 1070 00:49:00,720 --> 00:49:05,520 ..their first team challenge will be an enormous feat. 1071 00:49:05,520 --> 00:49:08,040 We want two mains, three sides, 1072 00:49:08,040 --> 00:49:10,560 plus something sweet. 1073 00:49:10,560 --> 00:49:12,200 Can they work together... 1074 00:49:12,200 --> 00:49:13,480 This is craziness! 1075 00:49:13,480 --> 00:49:14,520 ..to pull off 1076 00:49:14,520 --> 00:49:17,760 a MasterChef-worthy family feast? 1077 00:49:17,760 --> 00:49:18,960 We're not at home anymore. 1078 00:49:18,960 --> 00:49:19,960 No. 1079 00:49:19,960 --> 00:49:21,080 We're in the MasterChef kitchen. 1080 00:49:21,080 --> 00:49:22,160 KANIKA: I'm so sorry. 1081 00:49:22,160 --> 00:49:23,200 I don't want me to be the reason 1082 00:49:23,200 --> 00:49:24,320 you're going home. 1083 00:49:29,080 --> 00:49:31,120 Captions by Red Bee Media