All language subtitles for Celebrity.Masterchef.S15E06.540p.iP.WEB.x264-TVC_track3_eng

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All this week... Ooh-ooh!
..these four celebrities
have been battling it out

for a place in the semifinals.

I'll have pretty good arms
after today.

Are you ready for your pudding?
ALL: Yes!

Pudding is served!

At the end of today, only two
of them will make it through.

There's always nerves when
you're going into a big competition.

It's so important for me
to do my best and to make sure

that I come out with a win,
ultimately.

I'm a competitive soul,
like everybody else.

You know, you've got to be confident
and...get at it.

I don't want to think that
I'm cooking for a semifinal place

because that just makes me feel...

..agh!

But, if I got through,
could you imagine?

Right now, I'm raring to go.
My feet in the traps.

Release the hare
cos Dom's wanting to chase it.

I'm really looking forward
to this round, cos I think
these four have proved their mettle.

I'm expecting fireworks here today.

That's it. I want to eat
and I want to eat well.

I say bring it on.

Really good to have you four back
here in the MasterChef kitchen

and really exciting.

It's a big day today.

So, you are going to present
your food to three guests

in the dining room.

One finalist and two past champions
of Celebrity MasterChef.

Rylan Clark-Neal,

Sophie Thompson

and Kimberly Wyatt.

Ladies and gentlemen, you've got
two courses, two semifinal places

up for grabs,
one hour and 15 minutes.

Your first course in an hour,
four plates of each.

Knock 'em dead, guys. Let's cook.

I'm massively competitive.

I think I'm all, kind of, smiles,
having a good time,

but as soon as I step
into the kitchen,

it is all about
getting the job done

and my game face
will definitely be on today.

Sam, tell me you're doing
something Asian, please.

Of course I'm doing Asian, Gregg.

I've gone back to my roots.

It's what I've been used to
eating grown up.

I've been to Singapore, my dad's got
five sisters,

so when they come over to England,
they take over the kitchen.

And it's a case of -
"Sam, Sam, you need to come see
how this is done."

What are you cooking?

I've gone for a trio
of Oriental starters -

sui mai, spring rolls and tempura.

What's a sui mai?

It is a small dumpling
with pork and prawn mince,

mashed up in a nice little parcel.

Main course? Black pepper steak
with boiled rice and choi sum.

Whoa!

So, a lot to do. Hang on, hang on,
hang on hang on.

Can you get three little starters
done like this?

I believe I can.
Pressure makes diamonds.

And, hopefully,
I'm going to shine today.

That was like a line
from Blind Date.

Sui mai, a dumpling, therefore,
it's got to be soft and lovely,

quite juicy with a dipping sauce,
slightly salty, bit of sesame oil.

A spring roll,
crispy on the outside,
but well-seasoned on the inside.

If the tempura or the spring roll
is soggy,

that's no good to anybody.

Choi sum, still got to have
a bit of crunch to it.

That steak has got to be cooked
perfectly.

I think that is a fantastic menu
if she can get it all done.

SHE SIGHS

I'm not going to lie.

SHE LAUGHS

I wish I was making one dish today.

When I did two dishes at home,
I went over time.

So, now, I've got to rethink,
because I can't do that again.

SHE HUMS

Karen, you're humming to yourself,

sounds like you're really happy
to be here.

I think I'm trying to
calm my nerves.

I think that's what's
happening here.

Why are you nervous?
It's elimination day.

It's a big thing. It's a big deal.

What are your two courses, Karen?

So, my first course
is a pea and mint soup.

And then the second course
is duck with orange and honey,

new potatoes
and garlicky roasted beans

with some oranges and some glaze.

Good luck. Thank you very much.
Thank you, gentlemen.

I'm impressed that Karen is making
her own stock. That's fantastic.

That flavour of the vegetables
will make the soup lovely and rich.

Duck with an orange sauce
is a French classic.

We want a pink duck breast,
don't we?

It wants to be brown and crispy fat
on the top and pink in the middle.

You should see my kitchen
at home when I practice this.

It is like a bomb's dropped
and I start losing my knife.

Then I can't find the peeler.

I sort of panic a bit.
So I've got to keep calm.

Phil, what are you making
for us, please?

I'm making some marinated prawns
with ginger,

garlic and chilli with pak choi.

Nice. To start with.

And I'm making a skirt steak
with chimichurri sauce

and a bean and vegetable fricassee.

Who are you practising on, Phil?
Myself.

Just yourself.
And my dog gets a few bits.

And what's your dog think?

All right. Especially the steak.

Woof. Woof!

I hope we woof it down, Phil.

I hope so, too.

Phil has got to make sure
that he doesn't either undercook

or overcook those prawns.

When you look into it,
the flesh needs to be white,

not clear and translucent.

Main course - skirt steak.

Some people call it bavette.

It needs be cooked really,
really quickly over high heat

and then left to rest
for really long time.

Very rarely does anybody
cook it well.

Dom, what are your two courses?
Right, I'm going to cook

a courgette and carrot spicy bhaji,

with a nice raita sauce
on an iceberg lettuce leaf.

And, if I get it right,
a quail egg on the top.

Fried, poached?

It depends how they come out.

In an ideal world,
I'd like to poach them.

If they go Pete Tong,
then I'm going to fry them.

And if they go Pete Tong, I didn't
put it on me menu, so no-one
realises that they won't be there.

Main course is going to be
a king prawn curry.

It is going to be
a whole explosion of spices.

Anything served with it?
Bombay potatoes.

Spicy spuds. Spicy spuds.

Why these Asian dishes from you?

Cos it's what I love, you know?
To me, I could eat it every night

of the week and a roast dinner
on Sundays. And that's it.
I'm in heaven.

Dom is promising the bhaji,
but he's not making a round bhaji

that's got to be deep-fried.

He's making little flat ones
that he's going to cook in a pan.

The issue he's going to have is
courgettes are incredibly wet.

He's got to make sure
that the outside is perfectly crisp

and brown and the inside
isn't soft and mushy.

Bombay potatoes, prawn curry.

Prawns are being flavoured
with turmeric.

They're in the fridge marinating,
fantastic.

But that sauce needs to be really
rich and really powerful.

If you served this up to me
in a restaurant, I'd shake your hand
and leave you with a big tip.

I like it.
Hopefully, the judges will.

Winning MasterChef meant more to me
than a lot of things I have done

in my life.

I'd just become a new mom and
MasterChef helped me walk away

with kitchen confidence.

I can cook meals that taste great
now and I wouldn't

have had that if it weren't
for doing MasterChef.

I think there's a lot of dos
and don'ts

when it comes down to this round,

but, ultimately, keep calm.
If something goes wrong,

either make it work or chuck it in
the bin and do something else.

I'm so looking forward today.
I've looked forward to every year.

I'm ready to taste an array
of personalities,

and that's a joy.

Sam, you should be plating by now.
You've got two minutes.

Come on!

We're starting with Sam, who's doing
a trio of Oriental starters.

There's a lot of elements,
but that sounds really good.

The chicken spring roll.

I love it when it's nice and crispy
on the outside

and the veg and everything
that's on the inside is just
nice and warm and succulent.

Love vegetable tempura.

But that batter's got to be light,
it's got to be crispy.
It can't be greasy.

Sam, what are we waiting for now?

SAM: Just onions
and we're good to go.

Sui mai.
I've never heard of that before.

So I'm looking forward to seeing
what that is.

Dipping sauce to go?

Is that the last bit? That's it.

Well done. Go. Let's go.
Go, go, go, go, go, go.

Hi.
ALL: Hi.

Thank you, babe. There you go.

So, in front of you, you have
a trio of Oriental starters.

There's chicken spring rolls.

Sui mai, which is pork and prawn.

ALL GASP

And some vegetable tempura.

And in the dipping sauce,
there's some Sriracha, vinegar,
soy and sesame oil.

Enjoy and I'll see you later.
Good luck. See you.

I mean, I think this dish
is gorgeous.

The sui mai, the flavours
are absolutely delicious.

I love the casing that it's in.

The spring rolls are just, like,
done perfectly with the crunch

and the way the vegetables are
cooked inside with all the flavour.

It's just amazing.

I agree, the tempura,

that light batter is actually
really, really nice.

There's no grease there.

It's just enough crunch.

I don't know how she's done it,
actually. It's quite remarkable.

I'm going in again. Go in again.
I'm going again. It's gorgeous.

I absolutely love those dumplings
and those spring rolls!

Absolutely love them.
As a whole dish, I think it's great.

Really good. All right now,
15 minutes for that steak.

Yeah. Yeah, you on time with this?

I believe so.

RYLAN: Sam's main course
is black pepper beef

with steamed rice and choi sum.

That sounds really good.

Yeah. Black pepper beef.
You want that to be really,
really well-cooked,

so it's not chewy, but it's still
got a little bit of a bite to it.

GREGG: You've got two minutes.
All right? Plenty of time.

Right, rice.

Choi sum, again, probably
a friend of sui mai,

a mystery to us all.

We can't wait.

LAUGHTER

Sam, well done.

Well done.

So, your main course is a black
pepper steak with some green peppers

and onions, some boiled rice
and some choi sum.

It's got a little bit more crunch
than pak choi, so I hope you enjoy.

Quickest hour and a quarter
of my life.

I feel like I've just come off
a roller-coaster.

That is literally the feeling
of the adrenaline, the nerves.

I'm so pleased that I've done it
and, hopefully, came out unscathed.

SHE BLOWS RASPBERRIES

Wow, this really didn't disappoint.

The meat is cooked to perfection.
It's succulent. It's tasty.

It's not overdone.
It's not too chewy.

The vegetables in there as well,
still got that crunch

and choi sum
is really, really nice as well.

That sauce is so shiny and oozy

and peppery
and I am a pepper addict,

so I could have that sauce
like a soup.

SHE LAUGHS

The rice has been done perfectly.

I think she's just
an unbelievable cook.

Really good.
She's really good.

Boom. That is fantastic.
I am loving that.

I mean, that is like a really,
really good Chinese takeaway.

It's good. You obviously like it,
cos you're eating the rest of it.

Oh, that's really good.

SOPHIE: So, Karen is giving us
pea and mint soup to start.

I'm interested to see
what she'll do with that.

Cos soup's a tricky thing to present
in a MasterChef-y way.

Yeah.

It's got to be, for want of
a better pun, a super soup.

Smells good! That parmesan in
the middle is a really great idea.

Thank you.

Nice, nice touch.

OK. Off you go.

Hi, Karen.

Thanks, Karen, that looks awesome.

So, what I've made
for you is pea and mint soup

with parmesan.

Enjoy. Good luck. Thank you.
All right, thanks so much.

I must say, I've never had
a pea soup that was moreish.

This is the first one where
you just want to keep digging in.

And the parmesan is what brings
it all together for me.

The mint's not too overpowering.

It doesn't taste, for want
of a better description, too pea-y.

I'm not the biggest fan of peas.

But I was actually quite shocked.

It was like, "Surprise!
There's actual peas in here."

And it's not just all
blended together.

That is a MasterChef-y soup,
if ever there was one.

Absolutely.

This pea soup itself
is a little thin.

However, once you stir the cheese
in, it gives a body.

Tell you what,
that's a decent pea soup.

Karen? Yes. You're supposed
to be serving in five minutes.

Yes. Duck's just gone in the oven.

How long's it going to take
in the oven? Four minutes. OK.

So, you're not going to be serving
for at least eight, are you,

by the time you bring it out and cut
it? I think that's about right.

KIMBERLY: Getting that duck right,

she's going to get that cooked
perfectly.

RYLAN: Honey and orange glaze.
Really, really nice

as long as it's the right balance.

You all right with that duck?

Some people like it rare, I would
like it a little bit more done.

You're five minutes over. To cook it
again will be another five minutes.

OK. If you just put it on the tray
really quickly and put it back
in the oven for a minute,

at least you're going to get
some heat on it. OK.

And then put everything else on your
plate, and put the duck on last.

Any better? A little bit.

Not what I would prefer.

You eight minutes over. OK.
I'm coming now.

Let's go, let's go. Let's go.

SOPHIE: Thank you.

So I have made for you

orange and honey duck
on a bed of new potatoes

and crispy, garlicky roasted beans
with some orange pieces in.

SOPHIE: Thank you, Karen.

Thank you so much.

I think she rushed on the duck.

It's a little bit fatty, to me.

The glaze, for me, it just doesn't
seem to have emulsified

and thickened as much as I'd want.

Because of the orange segments,

I'm getting more of, like,
an orange juice

and I'm not really
getting the honey.

Perhaps with the potatoes,
something could have gone on.

Perhaps a little bit crushed
or something.

There's room for improvement
in certain areas, as it were.

Oh, this is a problem.
That's not very nice.

That's raw duck skin and fat
with raw duck meat.

That's not duck a l'orange,
it's duck a la wrong.

SHE SIGHS

I was happy with the starter.

Not so much the main.

I think that 15 minutes that you
have to do lots of things

just really caught me out,
so I'm a little bit disappointed.

RYLAN: So, Phil is doing
tiger prawns with pak choi.

Prawns, if they're cooked right,
can be stunning.

If they're cooked wrong,
it could be a disaster.

Yes.

They look good. What else has
got to go on there now? Plat...

Pak choi!

I hope there's some chilli or some
heat or some garlic to bring

these flavours together, otherwise
I think it's going to end up

being a little bit bland.

Where's them old tongs gone?
They're just there.

Nicely cooked.

Quick, quick, quick.
All right, mate.

Go on, take it away.

All right. Well done, chef.

Hello.
ALL: Hello!

Thank you! Thanks, Phil. Beautiful.

I've made you some tiger prawns
marinated in chilli,

some ginger and some garlic
and some pak choi.

Thanks, Phil. It's a pleasure.
Good luck. Beautiful.

I think the prawns are just
on the edge of being overcooked,

but you've still got some
really good flavour in there.

And the pak choi just really helps
bring that freshness

and the greenness to the plate.

I agree. Like, pak choi,
I really, really like.

Well, I think both the elements
are both cooked really decently

and I like the way he's taken
the delicate bits of the pak choi,

and it's just not that great,
big lumpy bit.

I like it. It's got the faintest
hint of ginger.

It's got strength of garlic into it,
tiny little bit of chilli.

The sweetness of the prawn
and the crunch of the prawn itself
is delightful.

It's a pretty good dish.

Skirt steak, I'm thinking
it'd be quite hard

to get it tender in the time.

The chimichurri and the fricassee,
I feel like there's some heat,

some spices amongst this dish,
which I'm really looking forward to.

HE LAUGHS

Let's forget it.
Just put a pile on the plate.

Steak cooked all right, Phil?

I think so, yeah. It took a bit
longer than I thought
it was going to do.

So I didn't rest it
as long as I wanted to.

Sauce? Chims.

Come on then, let's go. All right.

LAUGHTER

It's hard work, this, you know?

Yeah, I know. Trust me, I know.

Phil, it's a lovely dish.
Let's go, let's go! Let's go!

Phil's main course is skirt steak
with chimichurri sauce

served with a fricassee
of broad beans, cannellini beans,

Swiss chard and chorizo.

This bean fricassee is gorgeous.
I love it.

I love the heartiness of it.
I love the flavours.

I want to be able to make that
at home.

I think it's that lovely.

The chimichurri sauce,
I think, is fantastic.

The freshness of it really lifts
the whole plate.

The beef, which is the star,
obviously,

I think it's really good.

I do, too. And the flavours
are there. Yeah.

I feel like we're a chorus of three

because it's...the flavours
are fantastic.

I love the rustic-ness.
It's really my kind of food.

I really like the taste of it.
I think that tastes great.

Some crusty bread
and a glass of red wine

and I would think myself
very satisfied indeed.

That's great.
It's steak and beans personified.

There is an absolute
sense of relief now.

I don't... Hopefully won't dream
about sauces going wrong tonight.

And, you know, being shouted at.

Six bhajis - table five!
Four quails' eggs on top.

Coming up, sir!

SOPHIE: I've never had a bhaji
other than an onion one.

So this, for me, is like
a dear diary moment.

RYLAN: I like the idea of spicy
courgette, but I want it spicy.

And the carrot in there, as well,

I almost want to keep that crunch.
Hm!

So, hopefully, that will work.

Are you happy with those, Dom?

I've got to be honest,
they're well done.

Turn that one over, eh?

Well, I think best side up.

Right, Dom, what's to go on?
Hopefully, me quail egg.

There you go. Look at that, eh?
Look at that!

Culinary first, Dom!
A poached egg on a bhaji.

Next time you go down the Indian,
I bet this is on the menu.

Come on, take your starters.
Let's go. Let's go.

ALL CHEER

For his starter, Dom has made
spicy carrot and courgette bhajis

on a lettuce leaf,
topped with a poached quail's egg

and served with a raita sauce,

topped with Nigella seeds.

KIMBERLY: Oh, oh!

I was expecting a bhaji,

but what it actually tastes
like is a potato rosti,
but from vegetables.

It is quite soft inside. I don't
know if that was intentional.

Maybe it could have just done
with a lower heat pan

for a little while longer.

Yeah. I feel Dom could have just
paid a little bit more attention

to the seasoning.

I think this dish would have come
alive a lot more if that quail egg

would have been runny.

I think you would have just added
something exquisite

that would have brought
that bhaji to life.

I think it's supposed to ooze
over the bhaji.

Listen, it's not a bhaji
and it's not an ooze either.

But the big problem
is the vegetables
in the middle aren't cooked.

It is as if I'm eating
fried coleslaw.

Seven minutes, Dom.
Seven minutes on your prawn curry.

Okey doke.

It's all about getting the flavours
right in that curry.

When a curry is moreish
and you just want to, you know,
douse everything in it

in every single bite, that's
when I feel like it's a winner.

Hope I'm not too over-the-top
with the spices.

Bombay potatoes
is a bold claim to me.

I want those potato spiced.

I want them slightly fried, maybe
charred and then put into the curry.

Smells good, Dom. Thank you, John.

What are they?
This is the courgette stalks.

Courgettes don't have stalks.

What is it, then?

Well, I don't know...

LAUGHS: I don't know.

Parsley stalks.

Oh, sorry. That's what I meant.

It's a simple mistake.

Prawns away! Hey-hey!

There you go, Sophie.

SOPHIE: Thanks, Dom.

Let me tell you what I've made
for you here.

You've got some Bombay potatoes.

Hopefully, not too spicy for you.

And you got a king prawn curry
there. I hope you like it.

ALL: Thank you!
Cheers, guys.

I'm a little bit worried about
how it tastes

because it didn't look
like what I produced last night

when I was practising.

So who knows?

I was really looking forward to
trying those Bombay potatoes and...

..they were really nice!

THEY SQUEAL

And what I like about it is
the aftertaste I'm getting as well.

I'm still getting that heat
coming through.

And the prawns, I think they have
so much flavour.

I think it's really well done.

For me, he's really compensated
for, I thought,

a bit of a lack of
sort of flavour in his starter.

He's more than made up for it
with this one.

The flavour of the potatoes
is fiery,

contrasts nicely with
the milder spicing of the prawn.

Great expectations with these lot,
for me.

And I think they did,
on the whole, a pretty good job.

Listen, I believe a possible
superstar has emerged from this.

John, I think Sam today
did an absolutely fantastic job.

I loved the dishes.
You loved the dishes.

The guests in the dining room
loved the dishes.

Sam has got herself
a semifinal place.

Karen started off with a pea and
mint soup with a pile of Parmesan

in the middle of it that
everybody loved.

Main course, duck dish.

Oh, dear.
Ran out of time completely.

Hadn't cooked the duck enough.

Some of the skin was uncooked
altogether, and some

of those potatoes
weren't cooked either.

Phil's food, I think,
on the whole was good.

The prawn starter with
the ginger and the garlic

and the chilli, that was great.

The prawns were cooked
really nicely.

I thought Phil's steak dish
was really well-flavoured.

The guests loved Phil's fricassee

and I've got to absolutely agree
with them. It tasted great.

Dom promised us a carrot
and courgette bhaji.

We didn't get a bhaji.
We got a vegetable patty.

Those vegetable patties
looked scorched on the outside

and, the inside, the vegetables
weren't cooked enough.

Dom's starter was a bit iffy,

but everybody really enjoyed
Dom's prawn curry.

Really well-cooked prawns
and a creamy, textured tomato sauce.

It was great.

I'd be gobsmacked if I got
through the semifinals.

I'd be on cloud nine.

You never know.

KAREN: If I got through
to the next round,

it would be a miracle from heaven,
I think.

You can only hope.

PHIL: I don't know if I've done
enough to get me a semifinal place,

because everybody else seems
to be really good.

But I'm proud that I've got this far
and I cooked the sort of meal

that was, you know, a bit fancy.

You four have had
a fantastic competition.

I think you should be really,
really proud of yourselves.

Not easy now, separating you.

But two of you are going through
as semifinalists.

Two of you, unfortunately,
are leaving us.

Our first semifinalist...

..is Sam.

Congratulations.

Great food. Well done!

Yeah!

The celebrity joining Sam
as a semifinalist...

..is Phil.

Congratulations. Thank you.

Well done.

Karen, Dom, thank you
so very much indeed.

Thanks so much. Thanks, guys.
Take care. Thanks a lot.

KAREN: Well done. Well done.

Disappointed? Of course I am.
You know, I've really, really
enjoyed it.

But, for me, I now wish that
I'd started trying to cook
about 30 years ago.

I feel like I've missed out
a little bit in life

by being lazy in the kitchen.

I would say to anybody, give it
a good go, cos it's a lot fun.

I feel that I will look back
on this experience with fondness.

Maybe not some of the dishes I've
cooked, but the experience overall.

It's been an honour to be involved

and I'm glad that I get to
take my little badge with me.

PHIL: I feels a bit surreal
to be in the semifinals

of MasterChef for someone who,
you know, I do a bit of cooking,

but it's a nice feeling.

MasterChef semifinalist,
I'll take that.

I'll put that up there
as one of the big achievements
I've done so far.

But I think from here, now,
it's going to go up another level.

Just keep doing my best,
that's all I can do.
And just keep enjoying it.

Next week, five new celebrities
take on the challenge.

Oh, no!

I can't believe I'm doing this.
This is ridiculous!

It's absolutely crazy.

Ahh!

It's a nightmare.
It's wild, it's absolutely wild.

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