All language subtitles for MasterChef.S19E02.1080p.HDTV.H264-DARKFLiX.1

af Afrikaans
ak Akan
sq Albanian
am Amharic
ar Arabic
hy Armenian
az Azerbaijani
eu Basque
be Belarusian
bem Bemba
bn Bengali
bh Bihari
bs Bosnian
br Breton
bg Bulgarian
km Cambodian
ca Catalan
ceb Cebuano
chr Cherokee
ny Chichewa
zh-CN Chinese (Simplified)
zh-TW Chinese (Traditional)
co Corsican
hr Croatian
cs Czech
da Danish
en English
eo Esperanto
et Estonian
ee Ewe
fo Faroese
tl Filipino
fi Finnish
fr French
fy Frisian
gaa Ga
gl Galician
ka Georgian
de German
el Greek
gn Guarani
gu Gujarati
ht Haitian Creole
ha Hausa
haw Hawaiian
iw Hebrew
hi Hindi
hmn Hmong
hu Hungarian
is Icelandic
ig Igbo
id Indonesian
ia Interlingua
ga Irish
it Italian
ja Japanese
jw Javanese
kn Kannada
kk Kazakh
rw Kinyarwanda
rn Kirundi
kg Kongo
ko Korean
kri Krio (Sierra Leone)
ku Kurdish
ckb Kurdish (Soranî)
ky Kyrgyz
lo Laothian
la Latin
lv Latvian
ln Lingala
lt Lithuanian
loz Lozi
lg Luganda
ach Luo
lb Luxembourgish
mk Macedonian
mg Malagasy
ms Malay
ml Malayalam
mt Maltese
mi Maori
mr Marathi
mfe Mauritian Creole
mo Moldavian
mn Mongolian
my Myanmar (Burmese)
sr-ME Montenegrin
ne Nepali
pcm Nigerian Pidgin
nso Northern Sotho
no Norwegian
nn Norwegian (Nynorsk)
oc Occitan
or Oriya
om Oromo
ps Pashto
fa Persian
pl Polish
pt-BR Portuguese (Brazil)
pt Portuguese (Portugal)
pa Punjabi
qu Quechua
ro Romanian
rm Romansh
nyn Runyakitara
ru Russian
sm Samoan
gd Scots Gaelic
sr Serbian
sh Serbo-Croatian
st Sesotho
tn Setswana
crs Seychellois Creole
sn Shona
sd Sindhi
si Sinhalese
sk Slovak
sl Slovenian
so Somali
es Spanish
es-419 Spanish (Latin American)
su Sundanese
sw Swahili
sv Swedish
tg Tajik
ta Tamil
tt Tatar
te Telugu
th Thai
ti Tigrinya
to Tonga
lua Tshiluba
tum Tumbuka
tr Turkish
tk Turkmen
tw Twi
ug Uighur
uk Ukrainian
ur Urdu
uz Uzbek
vi Vietnamese
cy Welsh
wo Wolof
xh Xhosa
yi Yiddish
yo Yoruba
zu Zulu
Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:02,840 --> 00:00:06,680 It's the first week of the MasterChef heats. 2 00:00:06,720 --> 00:00:11,240 Last time, nine hopeful home cooks auditioned for a place 3 00:00:11,280 --> 00:00:13,360 in this year's competition. 4 00:00:13,400 --> 00:00:15,120 That's got a kick. Woo! 5 00:00:15,160 --> 00:00:18,120 Absolutely nothing would stop me demolishing that plate and asking 6 00:00:18,160 --> 00:00:19,320 for another one. 7 00:00:19,360 --> 00:00:21,920 I like your ambition a lot. I really do. 8 00:00:21,960 --> 00:00:23,520 Thank you. 9 00:00:23,560 --> 00:00:27,680 Only seven earned themselves a MasterChef apron. 10 00:00:27,720 --> 00:00:32,120 {\an8}Every cook-off is scary because it could be your last. 11 00:00:32,160 --> 00:00:34,160 {\an8}The talent is really high. 12 00:00:34,200 --> 00:00:36,880 {\an8}I was hoping that there'd be a few wrong 'uns 13 00:00:36,920 --> 00:00:39,240 {\an8}and make it easier for me. 14 00:00:39,280 --> 00:00:43,040 {\an8}I just feel like I want more. I want more. I want to go further. 15 00:00:43,080 --> 00:00:47,520 Tonight they face two demanding challenges. 16 00:00:47,560 --> 00:00:47,720 Tonight they face two demanding challenges. 17 00:00:47,760 --> 00:00:50,960 First, they will have to cook a dish to a brief set by one 18 00:00:51,000 --> 00:00:53,400 of the country's top food critics... 19 00:00:53,440 --> 00:00:56,280 This is a dish that I'll remember, you know? I love it. 20 00:00:56,320 --> 00:01:00,840 ..before cooking off for a place in this week's quarterfinal. 21 00:01:00,880 --> 00:01:03,160 Very clever. Very skilful. 22 00:01:03,200 --> 00:01:04,840 I like it. 23 00:01:04,880 --> 00:01:07,040 I think it tastes really good. 24 00:01:07,080 --> 00:01:09,640 Only the best will make it through. 25 00:01:11,000 --> 00:01:12,200 They've got their apron. 26 00:01:12,240 --> 00:01:14,280 They've got their place in the MasterChef competition. 27 00:01:14,320 --> 00:01:16,240 Now they've got to keep that place! 28 00:01:16,280 --> 00:01:18,200 That means they have to perform. 29 00:01:18,240 --> 00:01:19,840 There's no second chances. 30 00:01:40,480 --> 00:01:42,440 Welcome back, 31 00:01:42,480 --> 00:01:45,800 and don't you look terribly smart in your aprons? 32 00:01:45,840 --> 00:01:47,920 Very well done. All gleaming white. 33 00:01:47,960 --> 00:01:49,640 Now you've got to get them grubby. 34 00:01:51,360 --> 00:01:53,560 You have been set a brief. 35 00:01:53,600 --> 00:01:57,440 That brief was set by a renowned restaurant critic, 36 00:01:57,480 --> 00:02:01,240 someone who has honestly seen and tasted it all. 37 00:02:02,520 --> 00:02:04,640 The one and only William Sitwell. 38 00:02:08,200 --> 00:02:10,560 Welcome, William. Hello. How are you? 39 00:02:10,600 --> 00:02:12,920 Yeah, very well, thank you. Hungry. 40 00:02:12,960 --> 00:02:14,080 Very simple brief. 41 00:02:14,120 --> 00:02:18,240 I want you to cook a dish inspired by your favourite celebrity chef. 42 00:02:18,280 --> 00:02:19,840 We've grown up with these people. 43 00:02:19,880 --> 00:02:23,920 They've transformed and basically created the culinary landscape 44 00:02:23,960 --> 00:02:25,040 that we live in today. 45 00:02:26,320 --> 00:02:29,680 But don't disrespect the honour of these guys. 46 00:02:29,720 --> 00:02:31,840 We don't want Keith Floyd turning in his grave. 47 00:02:31,880 --> 00:02:33,840 You don't want Gordon Ramsay on your back. 48 00:02:33,880 --> 00:02:36,440 You don't want to disrespect Delia or Nigella or Jamie. 49 00:02:36,480 --> 00:02:38,560 Let's not humiliate John Torode. 50 00:02:40,360 --> 00:02:44,720 Your job now is to keep your place in this year's competition. 51 00:02:46,880 --> 00:02:49,720 At the end of this, we will only take the best cooks with us. 52 00:02:52,440 --> 00:02:53,720 Let's cook. 53 00:03:00,560 --> 00:03:04,640 {\an8}My brief today - quite a simple-sounding exercise, 54 00:03:04,680 --> 00:03:06,920 {\an8}but, in fact, I think it can reveal 55 00:03:06,960 --> 00:03:09,000 {\an8}quite a lot about the contestant. 56 00:03:09,040 --> 00:03:13,160 It will tell us not only about their background as a foodie, 57 00:03:13,200 --> 00:03:17,000 a would-be chef, but also it really will show us their skill 58 00:03:17,040 --> 00:03:21,480 because are they going to be able to honour or dishonour their 59 00:03:21,520 --> 00:03:23,720 sort of fantasy mentors? 60 00:03:23,760 --> 00:03:24,720 Crack on! 61 00:03:28,960 --> 00:03:31,000 I'd love a five-star review. Who wouldn't? 62 00:03:31,040 --> 00:03:33,360 As long as I know that I've cooked from the heart and I've cooked 63 00:03:33,400 --> 00:03:35,280 the dish that I want to cook, I should be good. 64 00:03:35,320 --> 00:03:36,320 I really should. 65 00:03:37,720 --> 00:03:42,200 33-year-old project manager Matthew from Wolverhampton was taught 66 00:03:42,240 --> 00:03:44,000 to cook by his grandad. 67 00:03:44,040 --> 00:03:48,000 He earned himself an apron with a dish from his Caribbean heritage. 68 00:03:49,920 --> 00:03:52,640 This is the best ackee and salt fish I've ever eaten. 69 00:03:56,520 --> 00:04:00,480 I can't put into words what their feedback meant to me. 70 00:04:00,520 --> 00:04:02,440 It feels amazing. 71 00:04:02,480 --> 00:04:04,680 I don't think the smiles are ever going to go now. 72 00:04:04,720 --> 00:04:06,280 Lovely! 73 00:04:06,320 --> 00:04:09,200 Cooking for a food critic, as well as John and Gregg, 74 00:04:09,240 --> 00:04:12,000 it's... Yeah, it's going to be another amazing experience. 75 00:04:13,360 --> 00:04:14,720 What are you cooking, then? 76 00:04:14,760 --> 00:04:17,960 I am cooking a jerk chicken with my version 77 00:04:18,000 --> 00:04:22,320 of macaroni and cheese, and pineapple coleslaw. 78 00:04:22,360 --> 00:04:24,040 OK. Inspired by who? 79 00:04:24,080 --> 00:04:26,240 The one and only Ainsley Harriott. Right. 80 00:04:26,280 --> 00:04:29,200 I grew up watching Ainsley with my grandad and my sisters, 81 00:04:29,240 --> 00:04:32,600 so I used to, with them, interpretate the show 82 00:04:32,640 --> 00:04:34,080 and pretend to be a chef. 83 00:04:34,120 --> 00:04:36,120 I need an Ainsley impression from you right now. 84 00:04:36,160 --> 00:04:37,760 Right now! Right now! 85 00:04:37,800 --> 00:04:40,480 AINSLEY IMPRESSION:Put the salt in, I can say lovely! 86 00:04:42,080 --> 00:04:45,800 Was this sort of your take on some of his classic food? 87 00:04:45,840 --> 00:04:48,320 So it's incorporating my own ingredients as well, 88 00:04:48,360 --> 00:04:50,520 just to kind of change it up a bit. 89 00:04:50,560 --> 00:04:52,960 But it's taking inspiration from his jerk dishes. 90 00:04:55,840 --> 00:04:59,440 So, I'm really pleased that Ainsley Harriott is being represented here. 91 00:05:00,840 --> 00:05:03,160 Jerk chicken, mac and cheese, 92 00:05:03,200 --> 00:05:06,080 pineapple slaw and plantain chips. 93 00:05:07,280 --> 00:05:10,800 There's a lot of complexity within that array of ingredients. 94 00:05:10,840 --> 00:05:14,160 The plantain chips have got to be crisp. The mac and cheese 95 00:05:14,200 --> 00:05:15,840 has got three cheeses. 96 00:05:15,880 --> 00:05:18,280 We want some fire in the belly of the jerk chicken. 97 00:05:21,800 --> 00:05:26,400 31-year-old tech product trainer Jonny enjoys cooking with Asian 98 00:05:26,440 --> 00:05:30,200 flavours and dreams of one day owning a food truck. 99 00:05:30,240 --> 00:05:34,160 He impressed so far with some daring and playful food. 100 00:05:36,320 --> 00:05:37,720 Brilliant! 101 00:05:37,760 --> 00:05:41,040 I don't know what I expected, but I did not expect that. 102 00:05:41,080 --> 00:05:44,080 We've seen Korean-inspired food and then we've seen 103 00:05:44,120 --> 00:05:46,720 a sort of American-cum-British dessert. 104 00:05:46,760 --> 00:05:48,680 What are we going to get in this round? 105 00:05:50,800 --> 00:05:54,960 {\an8}Getting my apron is an absolute dream. 106 00:05:55,000 --> 00:05:57,400 It just gives you the affirmation that what you're doing is good, 107 00:05:57,440 --> 00:05:59,520 so hopefully I can continue to deliver. 108 00:06:01,320 --> 00:06:04,000 Jonny, who inspires you? For this particular dish, 109 00:06:04,040 --> 00:06:06,720 Roy Choi is fully my inspiration. 110 00:06:06,760 --> 00:06:10,440 Roy Choi essentially made his name making kogi tacos, 111 00:06:10,480 --> 00:06:13,760 which are Korean barbecue in taco form, 112 00:06:13,800 --> 00:06:16,120 and that's basically what I'm doing. 113 00:06:16,160 --> 00:06:19,560 He's making his own taco shells with masa. 114 00:06:19,600 --> 00:06:21,000 On the inside of that, 115 00:06:21,040 --> 00:06:23,720 we've got bits of belly pork which he's first marinated, 116 00:06:23,760 --> 00:06:25,280 and those have been roasted. 117 00:06:25,320 --> 00:06:28,840 With that, we have some corn which he's going to put with some 118 00:06:28,880 --> 00:06:31,840 more chilli flakes and some sesame. 119 00:06:31,880 --> 00:06:34,960 And then topped with these bad lads, 120 00:06:35,000 --> 00:06:37,560 cos they're just delicious. They're a well-known crisp, right? 121 00:06:37,600 --> 00:06:39,600 They are, yeah. What flavour? 122 00:06:39,640 --> 00:06:41,560 A flaming hot spicy snack. 123 00:06:47,760 --> 00:06:51,800 In my day job, I don't see these crisps very often, 124 00:06:51,840 --> 00:06:55,160 so... No, I give him credit for having a bit of fun. 125 00:06:57,200 --> 00:06:59,920 When a chef has a passion and also brings a sense of humour 126 00:06:59,960 --> 00:07:02,080 to the plate, it's very exciting. 127 00:07:07,320 --> 00:07:11,160 36-year-old Vanessa from South London loves to travel 128 00:07:11,200 --> 00:07:13,600 and has visited over 50 countries. 129 00:07:13,640 --> 00:07:16,840 She blew the judges away with some unique flavourings 130 00:07:16,880 --> 00:07:19,120 in a classic British crumble. 131 00:07:19,160 --> 00:07:22,920 This creme anglaise with coconut milk and lime leaf is stunning. 132 00:07:25,800 --> 00:07:29,080 {\an8}I think my style of cooking is different from the other people 133 00:07:29,120 --> 00:07:30,160 {\an8}in the competition. 134 00:07:30,200 --> 00:07:33,280 {\an8}I think it's very out there. 135 00:07:33,320 --> 00:07:36,520 Flavours are quite bold and it's always a risk 136 00:07:36,560 --> 00:07:38,000 when you do that. 137 00:07:38,040 --> 00:07:39,800 Should I play it safe? I'm not sure. 138 00:07:39,840 --> 00:07:42,680 It's not really me and I really want to stay true to myself. 139 00:07:46,760 --> 00:07:48,280 What are you cooking today? 140 00:07:48,320 --> 00:07:49,720 Porcini ragu. 141 00:07:49,760 --> 00:07:54,320 It's based on Ixta Belfrage's porcini ragu recipe. 142 00:07:54,360 --> 00:07:58,280 And she uses sort of her heritage and her life experience living 143 00:07:58,320 --> 00:08:00,800 in Italy, Brazil, Mexico. 144 00:08:00,840 --> 00:08:05,240 I'm putting in a bit of my travel experiences and my adventures. 145 00:08:05,280 --> 00:08:05,480 I'm putting in a bit of my travel experiences and my adventures. 146 00:08:05,520 --> 00:08:07,680 The chef that inspires you actually cut her teeth 147 00:08:07,720 --> 00:08:09,880 with Ottolenghi, didn't she? Correct. Yeah. 148 00:08:09,920 --> 00:08:12,760 And like you, she pulls flavours from all over the world. 149 00:08:12,800 --> 00:08:16,280 Yeah. The dish is a mix of porcini 150 00:08:16,320 --> 00:08:18,440 and morel mushrooms 151 00:08:18,480 --> 00:08:21,160 with a LOT of black pepper, 152 00:08:21,200 --> 00:08:23,320 a tiny bit of dark chocolate, 153 00:08:23,360 --> 00:08:25,720 tagliatelle and blueberries. 154 00:08:25,760 --> 00:08:28,160 Does it really work? I think it works. Really? 155 00:08:28,200 --> 00:08:32,440 I think that the sweetness of the blueberries really sort of 156 00:08:32,480 --> 00:08:35,040 enhances the earthiness of the mushrooms. 157 00:08:38,640 --> 00:08:41,320 Vanessa is inspired by Ixta Belfrage. 158 00:08:41,360 --> 00:08:44,880 Her world of food is something quite different and flavour is 159 00:08:44,920 --> 00:08:46,040 what she's all about. 160 00:08:47,440 --> 00:08:50,600 What Vanessa is doing right now is really risky. 161 00:08:50,640 --> 00:08:52,280 But, hey, you know what? 162 00:08:52,320 --> 00:08:55,960 Sometimes you've got to dare to be different. 163 00:08:56,000 --> 00:08:58,680 If I saw it on a restaurant menu, perhaps I'd ask the waiter to come 164 00:08:58,720 --> 00:09:01,800 over and say, "Can I have it without the blueberries?" 165 00:09:01,840 --> 00:09:03,560 You are halfway. 166 00:09:03,600 --> 00:09:05,440 You are halfway. 167 00:09:05,480 --> 00:09:06,520 Yeah. 168 00:09:11,080 --> 00:09:14,520 Originally from Northern Ireland, 30-year-old accountant 169 00:09:14,560 --> 00:09:19,520 Terri was taught to cook at just five years old by her chef father. 170 00:09:19,560 --> 00:09:22,600 Terri looks to have real style and real knowledge. 171 00:09:22,640 --> 00:09:25,760 Made us a beautiful crab tortellini with a veloute. 172 00:09:25,800 --> 00:09:29,240 I'm expecting her inspiration to be somebody classically French. 173 00:09:31,720 --> 00:09:34,120 This dish is inspired by Gordon Ramsay. 174 00:09:34,160 --> 00:09:38,200 Roasted duck breast with a roasted cauliflower puree, 175 00:09:38,240 --> 00:09:40,720 asparagus, Hasselback potatoes, 176 00:09:40,760 --> 00:09:42,520 a blackberry gel and a miso sauce. 177 00:09:44,680 --> 00:09:48,320 {\an8}I grew up watching all of his TV shows, had his books. 178 00:09:48,360 --> 00:09:50,560 I think the first time I ever cooked duck was off the back 179 00:09:50,600 --> 00:09:51,880 of a Gordon Ramsay recipe. 180 00:09:53,960 --> 00:09:57,520 A Ramsay bar is higher than a pole vault, 181 00:09:57,560 --> 00:09:59,360 and many people crash 182 00:09:59,400 --> 00:10:02,600 and burn long before they even make it to the runway. 183 00:10:02,640 --> 00:10:06,560 I've seen as many duck go awry on MasterChef as I have souffles 184 00:10:06,600 --> 00:10:07,920 that haven't risen. 185 00:10:11,280 --> 00:10:13,560 Can you hear him? A little bit. Can you hear sweary Gordon 186 00:10:13,600 --> 00:10:15,560 when you're cooking? I'm trying not to hear him today 187 00:10:15,600 --> 00:10:17,600 or I might go into a complete flap. 188 00:10:17,640 --> 00:10:20,120 So this is quite classic fine dining. 189 00:10:20,160 --> 00:10:22,320 It's kind of my style, but I like to do a little bit of a twist, 190 00:10:22,360 --> 00:10:24,640 so I haven't seen this kind of dish served with miso before. 191 00:10:24,680 --> 00:10:26,520 How are you making your miso sauce? 192 00:10:26,560 --> 00:10:29,840 It's going to be like maple syrup, soy sauce, miso, all kind 193 00:10:29,880 --> 00:10:32,280 of reduced down, so it's going to be really sweet, really sticky. 194 00:10:32,320 --> 00:10:34,280 This is a sauce that you've dreamed up on your own? 195 00:10:34,320 --> 00:10:37,640 This isn't a sauce you've picked up out of a Gordon book? No. 196 00:10:37,680 --> 00:10:40,160 No, this is an invention, so fingers crossed. 197 00:10:44,320 --> 00:10:46,240 That sauce is risky. 198 00:10:46,280 --> 00:10:50,440 Salty miso, salty soy, sweet strong maple syrup 199 00:10:50,480 --> 00:10:53,120 with some classic flavours of Hasselback potatoes, 200 00:10:53,160 --> 00:10:54,920 asparagus and duck. 201 00:10:54,960 --> 00:10:56,000 Let's see. 202 00:10:58,960 --> 00:11:00,480 Born in Venezuela, 203 00:11:00,520 --> 00:11:04,600 31-year-old delivery driver Nickolas now lives in Darlington 204 00:11:04,640 --> 00:11:07,280 and loves to cook for his young family. 205 00:11:07,320 --> 00:11:10,440 So far, he's showcased both food from his heritage 206 00:11:10,480 --> 00:11:12,480 and classic French technique. 207 00:11:12,520 --> 00:22:27,600 What he's got to do is just calm down a little bit 208 00:22:27,640 --> 00:22:30,920 and deliver full-on big flavour with a bit of elegance. 209 00:22:30,960 --> 00:22:33,160 Yeah, I was looking for it. I thought it was still in the pan. 210 00:22:35,200 --> 00:22:38,360 {\an8}It's time to make sure everything is 100% spot-on and show 211 00:22:38,400 --> 00:22:41,800 {\an8}that inside of me there's a talented chef that just wants to burst out. 212 00:22:44,240 --> 00:22:48,640 Today I'm doing a bouillabaisse, and it's inspired by Keith Floyd. 213 00:22:48,680 --> 00:22:50,640 He honestly was my favourite chef. 214 00:22:50,680 --> 00:22:53,560 I love his character, his flamboyancy, and the way 215 00:22:53,600 --> 00:22:55,840 he showcases traditional French cuisine, 216 00:22:55,880 --> 00:22:57,640 which is what inspires me to cook. 217 00:22:59,640 --> 00:23:02,520 Keith Floyd was famous for his fish cookery and especially 218 00:23:02,560 --> 00:23:03,880 for his bouillabaisse. 219 00:23:03,920 --> 00:23:06,960 Lovely bits of fish floating in a soup which is full 220 00:23:07,000 --> 00:23:08,080 of fish flavour. 221 00:23:09,680 --> 00:23:12,240 He's serving the whole thing with rouille, hot with garlic 222 00:23:12,280 --> 00:23:13,640 and really strong with saffron. 223 00:23:15,080 --> 00:23:17,480 I used to watch him on that channel that showed 224 00:23:17,520 --> 00:23:18,920 all the old cookery shows, cos I'm 225 00:23:18,960 --> 00:23:21,240 a bit of a geek when it comes to cooking shows. 226 00:23:21,280 --> 00:23:23,600 And also he did like a glass of wine, so... 227 00:23:23,640 --> 00:23:25,560 Well, you know, he is one of the... 228 00:23:25,600 --> 00:23:29,480 He's the original TV chef. We used to drink along, 229 00:23:29,520 --> 00:23:31,360 my brother and I, as he drank. Oh! 230 00:23:31,400 --> 00:23:33,440 What's your life, Nickolas? What do you do? 231 00:23:33,480 --> 00:23:34,920 Do you want to be a chef? 232 00:23:34,960 --> 00:23:38,560 Being a chef and getting into the cooking career is something 233 00:23:38,600 --> 00:23:40,840 that I dream of. I work as a delivery driver. 234 00:23:40,880 --> 00:23:43,160 It's just 12 hour days, six days a week 235 00:23:43,200 --> 00:23:44,840 and I don't get to see my daughter grow up. 236 00:23:44,880 --> 00:23:47,320 I'd rather do 12 hours with something I have a passion for. 237 00:23:47,360 --> 00:23:48,880 Good luck, Nickolas. Cheers. 238 00:23:51,040 --> 00:23:53,560 A lot can go wrong with this dish. 239 00:23:53,600 --> 00:23:56,600 When it's done right, it's one of the most beautiful things 240 00:23:56,640 --> 00:23:58,320 you can eat. 241 00:23:58,360 --> 00:24:00,960 Let's hope he does the memory of Keith Floyd justice. 242 00:24:02,640 --> 00:24:03,840 30 minutes left! 243 00:24:07,080 --> 00:24:11,680 Based in Bristol, 41-year-old Woei moved from Malaysia to the UK 244 00:24:11,720 --> 00:24:12,040 Based in Bristol, 41-year-old Woei moved from Malaysia to the UK 245 00:24:12,080 --> 00:24:13,320 13 years ago. 246 00:24:15,000 --> 00:24:18,280 After under-cooking his chicken in the first round... 247 00:24:18,320 --> 00:24:22,520 There is a pink tinge inside my bits of chicken 248 00:24:22,560 --> 00:24:24,360 which are putting me off. 249 00:24:24,400 --> 00:24:28,320 ..he redeemed himself with a flawless mackerel noodle broth. 250 00:24:32,360 --> 00:24:37,160 {\an8}Today I'm going to cook Taiwanese braised beef noodle soup. 251 00:24:37,200 --> 00:24:37,920 {\an8}Today I'm going to cook Taiwanese braised beef noodle soup. 252 00:24:37,960 --> 00:24:41,800 So, yeah, this dish is inspired by Ching He Huang. 253 00:24:41,840 --> 00:24:44,800 It's one of the celebrity chefs I love so much. 254 00:24:44,840 --> 00:24:48,640 She's from Taiwan, so all the dishes she cook, I think it's like... 255 00:24:48,680 --> 00:24:50,080 It make me feel like home. 256 00:24:52,880 --> 00:24:56,440 There's a plume of steam that's dominating this kitchen. 257 00:24:56,480 --> 00:24:59,160 Oh, yeah. What's in your pressure cooker? Got a beef brisket, 258 00:24:59,200 --> 00:25:01,480 some beef bones as well, 259 00:25:01,520 --> 00:25:04,240 chilli bean paste, cinnamon sticks, bay leaf, 260 00:25:04,280 --> 00:25:05,560 and give it all the spice. 261 00:25:05,600 --> 00:25:07,560 What is your dish, please? 262 00:25:07,600 --> 00:25:11,160 It's a Taiwanese braised beef with handmade noodles. 263 00:25:11,200 --> 00:25:13,000 It's the food I eat growing up, 264 00:25:13,040 --> 00:25:14,800 like the Chinese food, Cantonese food. 265 00:25:14,840 --> 00:25:17,320 And I like Taiwanese food as well. 266 00:25:17,360 --> 00:25:19,520 And is this one of Ching's actual recipes? 267 00:25:19,560 --> 00:25:22,760 It's inspired, because I think everyone got their own recipe 268 00:25:22,800 --> 00:25:24,040 for the braised beef. 269 00:25:24,080 --> 00:25:27,840 When you came over here and you saw her on the television, 270 00:25:27,880 --> 00:25:29,320 what did you think? 271 00:25:29,360 --> 00:25:31,560 The first time when I saw her on TV, I think she cooked one 272 00:25:31,600 --> 00:25:33,040 of her like sweet and sour dishes. 273 00:25:33,080 --> 00:25:36,800 This remind me when my dad bring me to the local hawker store 274 00:25:36,840 --> 00:25:39,800 to eat that, exactly the same sweet and sour pork dishes. 275 00:25:43,080 --> 00:25:45,320 That brisket needs to be wonderful and tender. 276 00:25:45,360 --> 00:25:48,960 It's got a lot of fat in it and it takes a long, slow-cooking process. 277 00:25:49,000 --> 00:25:51,480 But in Woei's recipe, he's going to use a pressure cooker which 278 00:25:51,520 --> 00:25:53,680 is going to cook very, very quickly. 279 00:25:53,720 --> 00:25:55,800 If this works, it could be delicious. 280 00:25:58,000 --> 00:26:01,280 You have just 15 minutes left. 281 00:26:01,320 --> 00:26:04,320 15 minutes to finish off your masterpiece! 282 00:26:06,960 --> 00:26:11,760 26-year-old Zoe works for a tech start-up in Aberdeenshire. 283 00:26:11,800 --> 00:26:16,000 Her food is inspired by her Italian boyfriend and summers spent 284 00:26:16,040 --> 00:26:16,200 Her food is inspired by her Italian boyfriend and summers spent 285 00:26:16,240 --> 00:26:17,680 on the Isle of Skye. 286 00:26:19,320 --> 00:26:22,360 We're getting truffle emulsions, we're getting bisques. 287 00:26:22,400 --> 00:26:24,600 She is definitely one to watch. 288 00:26:26,000 --> 00:26:28,360 Today I'm switching it up a little bit for 289 00:26:28,400 --> 00:26:30,280 the celebrity-inspired brief. 290 00:26:30,320 --> 00:26:34,480 {\an8}This is the kind of food that I like to cook 291 00:26:34,520 --> 00:26:38,000 {\an8}when I have all my friends around at the weekend. 292 00:26:38,040 --> 00:26:40,440 We like to have lots of little bits, instead of like 293 00:26:40,480 --> 00:26:43,320 one put-together dish at the table. 294 00:26:43,360 --> 00:26:46,640 What I'm making is very much, I think, probably more me. 295 00:26:48,880 --> 00:26:51,640 So, you're going to get a blanched cabbage leaf. 296 00:26:51,680 --> 00:26:55,360 And inside that's going to be a slice of maple-glazed celeriac. 297 00:26:55,400 --> 00:26:57,480 On top, you're going to have date jam, 298 00:26:57,520 --> 00:27:00,200 you're going to have a flavoured garlic and chilli oil on top. 299 00:27:00,240 --> 00:27:02,800 And then on the side, you're going to have some spicy corn ribs 300 00:27:02,840 --> 00:27:04,360 with the chipotle mayo. 301 00:27:04,400 --> 00:27:06,640 This is inspired by Ottolenghi. 302 00:27:06,680 --> 00:27:09,480 He champions the veg and it's very much the kind of food 303 00:27:09,520 --> 00:27:10,840 I eat on a daily basis. 304 00:27:10,880 --> 00:27:13,840 We don't eat a huge amount of meat and fish at home. 305 00:27:13,880 --> 00:27:15,560 And I love what he does with vegetables. 306 00:27:15,600 --> 00:27:16,680 He makes them exciting. 307 00:27:16,720 --> 00:27:20,280 Not what I expected, but fascinating. Good luck. Thank you. 308 00:27:22,560 --> 00:27:26,160 That cabbage leaf has to be just blanched that you can fold it, 309 00:27:26,200 --> 00:27:28,920 but firm enough it's still got a crunch. 310 00:27:28,960 --> 00:27:31,280 And inside that, we're going to get a bit of celeriac 311 00:27:31,320 --> 00:27:33,800 which has been roasted, then glazed with maple syrup. 312 00:27:33,840 --> 00:27:35,640 I hope that's cooked really well. 313 00:27:35,680 --> 00:27:39,360 On the side, we've got corn ribs, which is a very trendy thing to do. 314 00:27:39,400 --> 00:27:41,080 Really moreish, really delicious. 315 00:27:41,120 --> 00:27:42,200 A real crowd-pleaser. 316 00:27:44,920 --> 00:27:47,440 You have three minutes left. 317 00:27:47,480 --> 00:27:51,520 I am having to motor to get this ready, but I think I'm good. 318 00:27:51,560 --> 00:27:53,920 Nothing is running late. 319 00:27:53,960 --> 00:27:57,040 Plate it up, make it look sexy, so there we go. 320 00:27:57,080 --> 00:27:59,960 Are we happy? Are you not happy? 321 00:28:00,000 --> 00:28:01,320 Which one's undercooked? 322 00:28:05,880 --> 00:28:06,920 Almost there. 323 00:28:12,640 --> 00:28:13,760 You have a minute. 324 00:28:15,920 --> 00:28:17,480 Time pressure is getting to me. 325 00:28:29,040 --> 00:28:30,560 Very, very final touches. 326 00:28:30,600 --> 00:28:33,200 You've got a couple of seconds to finish off. 327 00:28:33,240 --> 00:28:35,480 I've got to get a wobble on. Absolutely. 328 00:28:37,760 --> 00:28:39,440 We're out. Stop! 329 00:28:39,480 --> 00:28:40,760 Time's up. Stop. 330 00:28:40,800 --> 00:28:42,760 HE EXHALES 331 00:28:42,800 --> 00:28:46,960 It honestly feels like you're in some sort of like another planet 332 00:28:47,000 --> 00:28:49,400 where there's a different time going on. 333 00:28:49,440 --> 00:28:51,600 Terri, please, up you come. 334 00:28:52,720 --> 00:28:56,800 Accountant Terri is first up with her Gordon Ramsay-inspired 335 00:28:56,840 --> 00:29:01,720 roasted duck, served with Hasselback potatoes, sauteed asparagus, 336 00:29:01,760 --> 00:29:02,400 roasted duck, served with Hasselback potatoes, sauteed asparagus, 337 00:29:02,440 --> 00:29:06,120 cauliflower puree, blackberry gel, 338 00:29:06,160 --> 00:29:09,360 and a maple syrup, miso and soy sauce. 339 00:29:14,160 --> 00:29:15,160 Hmm. 340 00:29:21,120 --> 00:29:23,960 My duck breast, I'd just like it cooked a little bit more. 341 00:29:24,000 --> 00:29:26,920 Some people might like it. I find that becoming chewy. 342 00:29:26,960 --> 00:29:28,400 But Hasselback potatoes 343 00:29:28,440 --> 00:29:30,160 I think are great, lovely and crispy. 344 00:29:30,200 --> 00:29:32,640 The smoothness of your puree I really like. The asparagus is 345 00:29:32,680 --> 00:29:34,320 cooked very, very well. 346 00:29:34,360 --> 00:29:38,360 I like the sauce with the soy and the maple syrup, 347 00:29:38,400 --> 00:29:42,040 but I think it's really bombarding the other bits 348 00:29:42,080 --> 00:29:43,760 that are on the plate. 349 00:29:43,800 --> 00:29:47,840 My duck, beautifully rested, still pink inside. 350 00:29:47,880 --> 00:29:51,520 I can totally see the finesse and the inspiration 351 00:29:51,560 --> 00:29:54,120 of Gordon Ramsay, because you've done so many things 352 00:29:54,160 --> 00:29:56,240 on this plate, and I think you've basically got them 353 00:29:56,280 --> 00:29:58,040 all bang-on correct. 354 00:29:58,080 --> 00:30:03,360 The non-Ramsay element of the dish is this sticky miso soy gravy, 355 00:30:03,400 --> 00:30:03,760 The non-Ramsay element of the dish is this sticky miso soy gravy, 356 00:30:03,800 --> 00:30:06,120 which I think is amazing. 357 00:30:06,160 --> 00:30:08,760 And I don't mind the fact that it sort of infuses itself 358 00:30:08,800 --> 00:30:11,560 aggressively with everything else. 359 00:30:11,600 --> 00:30:15,520 I think it's showing a very decent level of skill. 360 00:30:15,560 --> 00:30:18,280 To get great accolades, you need to please everybody. 361 00:30:18,320 --> 00:30:20,480 John's unsure. I like it. So does William. 362 00:30:20,520 --> 00:30:22,160 Well done. Thank you. 363 00:30:24,360 --> 00:30:25,480 The man eats for a living, 364 00:30:25,520 --> 00:30:28,640 so for him to say he liked my food is just... 365 00:30:28,680 --> 00:30:30,560 I wish I could just bottle that feeling. 366 00:30:32,800 --> 00:30:36,320 Fusion cook Ixta Belfrage was the culinary vision 367 00:30:36,360 --> 00:30:40,600 behind anti-piracy manager Vanessa's chocolate, blueberry, 368 00:30:40,640 --> 00:30:44,320 porcini and morel mushroom ragu tagliatelle, 369 00:30:44,360 --> 00:30:47,080 seasoned with black tellicherry pepper, 370 00:30:47,120 --> 00:30:50,120 and served with a Parmesan crisp. 371 00:30:50,160 --> 00:30:53,560 We've got blueberries and chocolate in our pasta. 372 00:30:53,600 --> 00:30:55,080 I've got to say, you're brave. 373 00:31:02,480 --> 00:31:04,760 Your pasta is nicely made. 374 00:31:04,800 --> 00:31:08,440 You have been very, very daring with your ingredients. 375 00:31:08,480 --> 00:31:10,680 I don't mind the blueberries too much. 376 00:31:10,720 --> 00:31:12,760 You must have known when you were putting this together 377 00:31:12,800 --> 00:31:16,440 it was different. However, it's very, very peppery. 378 00:31:16,480 --> 00:31:19,400 And you're losing the morels in here, which I think 379 00:31:19,440 --> 00:31:21,280 is a terrible shame. 380 00:31:21,320 --> 00:31:23,560 The addition of blueberries is purely that. You know, 381 00:31:23,600 --> 00:31:26,920 when extraordinary chefs bring two unusual ingredients together 382 00:31:26,960 --> 00:31:29,280 and they marry, they create something new. 383 00:31:29,320 --> 00:31:30,760 This isn't quite doing that. 384 00:31:32,240 --> 00:31:34,760 Is it better just to be like everybody else? 385 00:31:36,240 --> 00:31:39,040 In my world, it's better to be talked about cos I think 386 00:31:39,080 --> 00:31:42,040 that's really clever, because we've got almost like this meaty 387 00:31:42,080 --> 00:31:45,120 ragu with chocolate running through it, which is used as the richness. 388 00:31:45,160 --> 00:31:47,920 The mushrooms have disappeared to become almost like a texture, 389 00:31:47,960 --> 00:31:49,960 which I sort of get completely. 390 00:31:50,000 --> 00:31:51,880 And, of course, you're going to divide the crowd. 391 00:31:51,920 --> 00:31:54,640 But for me, that should be applauded. 392 00:31:54,680 --> 00:31:56,320 How are you feeling? 393 00:31:56,360 --> 00:31:59,440 Um, emotional. 394 00:31:59,480 --> 00:32:01,800 I'm glad you liked it in some form. 395 00:32:04,320 --> 00:32:08,280 I can see how I divided the crowd, but it's not great 396 00:32:08,320 --> 00:32:10,200 when two out of three don't like your dish. 397 00:32:11,760 --> 00:32:16,200 In homage to the late Keith Floyd, delivery driver Nickolas has cooked 398 00:32:16,240 --> 00:32:16,920 In homage to the late Keith Floyd, delivery driver Nickolas has cooked 399 00:32:16,960 --> 00:32:21,280 a bouillabaisse of turbot, red mullet and langoustines, 400 00:32:21,320 --> 00:32:25,000 served with croutons and a garlic saffron rouille. 401 00:32:32,640 --> 00:32:34,640 Langoustine tails are cooked beautifully. 402 00:32:34,680 --> 00:32:36,760 Your turbot is just cooked. 403 00:32:36,800 --> 00:32:39,600 Your red mullet, I really like. It's lovely and strong. 404 00:32:39,640 --> 00:32:41,760 But your rouille hasn't worked. 405 00:32:41,800 --> 00:32:43,840 You've got the raw garlic, you've got the saffron, 406 00:32:43,880 --> 00:32:46,640 which is nice, but you don't have that lovely thick sauce. 407 00:32:46,680 --> 00:32:48,960 And I'm sad it's not there because the flavour of some 408 00:32:49,000 --> 00:32:51,160 of your rouille is good. 409 00:32:51,200 --> 00:32:54,800 You know, the thing about Keith Floyd is that he was an exceptional 410 00:32:54,840 --> 00:32:58,320 cook, a man of extraordinary flamboyance. 411 00:32:58,360 --> 00:33:01,920 And for me, this is a bit of a pastiche of him, 412 00:33:01,960 --> 00:33:04,960 because while you've cooked the fish really well, 413 00:33:05,000 --> 00:33:08,840 your soup is just a bit too watery. 414 00:33:08,880 --> 00:33:10,480 I can taste the fish. 415 00:33:10,520 --> 00:33:14,040 I can taste the aniseed of the booze you've used to deglaze. 416 00:33:14,080 --> 00:33:16,160 The only issue I have is that your rouille isn't 417 00:33:16,200 --> 00:33:17,480 thick like mayonnaise. 418 00:33:17,520 --> 00:33:21,280 Apart from that, I am really, really enjoying your dish. 419 00:33:24,680 --> 00:33:28,600 It wasn't 100% perfect, but the three of them liked it. 420 00:33:28,640 --> 00:33:31,720 So I can't ask more than that, really. 421 00:33:31,760 --> 00:33:33,280 Ooh! 422 00:33:33,320 --> 00:33:37,920 Influenced by Taiwanese chef Ching He Huang, supermarket manager 423 00:33:37,960 --> 00:33:42,240 Woei has cooked spicy braised beef brisket noodle broth, 424 00:33:42,280 --> 00:33:42,880 Woei has cooked spicy braised beef brisket noodle broth, 425 00:33:42,920 --> 00:33:47,000 flavoured with star anise, cinnamon and a chilli bean paste. 426 00:33:48,480 --> 00:33:51,040 Big, bold, generous. 427 00:33:51,080 --> 00:33:54,240 It's one of those dishes that I just can't wait to delve into. 428 00:34:01,720 --> 00:34:05,520 What you've made here is a bowl of yummy. And well done. 429 00:34:05,560 --> 00:34:06,840 Thanks, Gregg. 430 00:34:06,880 --> 00:34:09,360 That beef is so soft. 431 00:34:09,400 --> 00:34:11,720 It's lovely. There's little bits of fat in there as well, 432 00:34:11,760 --> 00:34:13,880 making it sticky. Really good. 433 00:34:13,920 --> 00:34:16,120 Noodles are really well made. 434 00:34:16,160 --> 00:34:18,120 The bite of spring onion, 435 00:34:18,160 --> 00:34:20,920 the crunch of pak choi, 436 00:34:20,960 --> 00:34:23,360 good dish. Thank you. 437 00:34:23,400 --> 00:34:27,920 Woei, this dish is kind of seeped in the essence of hospitality. 438 00:34:27,960 --> 00:34:28,480 Woei, this dish is kind of seeped in the essence of hospitality. 439 00:34:28,520 --> 00:34:31,280 It's really meaty, earthy, beautiful. 440 00:34:31,320 --> 00:34:33,840 But then you've got all these other sort of Asian flavours 441 00:34:33,880 --> 00:34:35,840 that are coming through. 442 00:34:35,880 --> 00:34:38,800 The flavour of that broth with that star anise running 443 00:34:38,840 --> 00:34:42,440 through it and that lovely bean paste with lots 444 00:34:42,480 --> 00:34:44,920 and lots of chilli is good. 445 00:34:44,960 --> 00:34:46,960 Thank you. I'm going to say congratulations to you 446 00:34:47,000 --> 00:34:48,400 because you've done something 447 00:34:48,440 --> 00:34:51,680 which everybody else has failed to do, and that is unite the three 448 00:34:51,720 --> 00:34:55,160 people in front of you, cos I think that's great as well. 449 00:34:55,200 --> 00:34:58,680 Thank you. That mean a lot. That mean a lot for me. 450 00:34:58,720 --> 00:35:02,480 William is one of the hardest food critic to please. 451 00:35:02,520 --> 00:35:05,560 To get a compliment out of his mouth is... 452 00:35:05,600 --> 00:35:06,600 Wow. 453 00:35:07,680 --> 00:35:08,760 What can I say? 454 00:35:10,560 --> 00:35:14,400 Korean chef Roy Choi was the influence behind tech product 455 00:35:14,440 --> 00:35:16,880 trainer Jonny's corn tacos, 456 00:35:16,920 --> 00:35:19,560 filled with pork belly, marinated in Korean 457 00:35:19,600 --> 00:35:22,360 spice paste, a kimchi salsa, 458 00:35:22,400 --> 00:35:24,920 onion and coriander salad, 459 00:35:24,960 --> 00:35:28,600 served with Mexican corn in a Japanese mayonnaise, 460 00:35:28,640 --> 00:35:31,400 topped with flaming hot corn snacks. 461 00:35:31,440 --> 00:35:35,920 You ran out of time cos it does look as it is - chucked on at the end. 462 00:35:43,600 --> 00:35:45,960 I really like the flavour of your pork. 463 00:35:46,000 --> 00:35:48,280 There's a lovely marinade, and there's this creeping heat 464 00:35:48,320 --> 00:35:51,000 sitting on the back of my tongue with all that lovely 465 00:35:51,040 --> 00:35:52,640 Korean spice paste. 466 00:35:52,680 --> 00:35:56,320 But if you're going to keep the skin on, I don't want the hairs left 467 00:35:56,360 --> 00:35:57,400 on my pork. 468 00:35:58,720 --> 00:36:00,680 Your tacos, 469 00:36:00,720 --> 00:36:03,360 I don't mind that they're slightly burnt, but they are a bit too thick, 470 00:36:03,400 --> 00:36:05,960 so you get too much of a dryness on there. 471 00:36:06,000 --> 00:36:11,000 Corn husks, there is not enough mayo in there because you need 472 00:36:11,040 --> 00:36:11,360 Corn husks, there is not enough mayo in there because you need 473 00:36:11,400 --> 00:36:15,400 a bit of wetness to help the whole plate go down. 474 00:36:15,440 --> 00:36:17,200 Your kimchi salsa is lovely. 475 00:36:17,240 --> 00:36:19,720 It feels like chipotle to me. It's slightly sweet, 476 00:36:19,760 --> 00:36:23,200 it's hot and it's smoky, but we need a lot more of it. 477 00:36:23,240 --> 00:36:25,440 Your pork meat is fine, 478 00:36:25,480 --> 00:36:30,080 but the pork skin cannot be eaten in a taco. 479 00:36:30,120 --> 00:36:33,920 You had crispier, smaller bits on your table. 480 00:36:33,960 --> 00:36:37,280 Yep. Your execution isn't great. 481 00:36:41,200 --> 00:36:42,720 It didn't taste how I wanted it to taste. 482 00:36:42,760 --> 00:36:45,640 It didn't look how I wanted it to look. 483 00:36:45,680 --> 00:36:49,800 Honestly, I am so disappointed in myself. 484 00:36:49,840 --> 00:36:51,000 Like so disappointed. 485 00:37:04,040 --> 00:37:07,920 Honouring his childhood culinary hero Ainsley Harriott, 486 00:37:07,960 --> 00:37:11,840 IT project manager Matthew has cooked jerk chicken 487 00:37:11,880 --> 00:37:15,680 with macaroni cheese, served with plantain crisps 488 00:37:15,720 --> 00:37:17,520 and a pineapple slaw. 489 00:37:17,560 --> 00:37:18,960 Looks really appetising. 490 00:37:27,400 --> 00:37:29,040 On the outside of that chicken, 491 00:37:29,080 --> 00:37:32,680 you have got a coating with Scotch bonnet, some thyme, 492 00:37:32,720 --> 00:37:34,520 some allspice, brown sugar. 493 00:37:34,560 --> 00:37:36,840 It's gone sticky and lovely, and the chicken 494 00:37:36,880 --> 00:37:39,680 underneath is still wonderful and moist. I like it a lot. 495 00:37:39,720 --> 00:37:42,240 Maybe a little bit more moisture in your mac and cheese, 496 00:37:42,280 --> 00:37:43,720 but from me - great. 497 00:37:45,200 --> 00:37:46,920 I'm a big fan of plantain. 498 00:37:46,960 --> 00:37:48,680 Yours is nice and crispy. 499 00:37:48,720 --> 00:37:51,280 Well done. Love the pineapple coleslaw. 500 00:37:51,320 --> 00:37:54,880 I like the sweetness in that. I like the juice in that coleslaw. 501 00:37:54,920 --> 00:37:57,800 What I love is it's Ainsley all over because he's a man 502 00:37:57,840 --> 00:38:00,800 of great joie de vivre and energy, 503 00:38:00,840 --> 00:38:03,120 and you sort of put the man on a plate. 504 00:38:03,160 --> 00:38:05,720 This is a dish that I'll remember, you know? I love it. 505 00:38:07,400 --> 00:38:09,680 Job well done, right? Thank you very much. 506 00:38:09,720 --> 00:38:12,120 Thank you, guys. Thanks, Matthew. 507 00:38:12,160 --> 00:38:14,080 WHISPERING:Well done. Well done, mate. 508 00:38:14,120 --> 00:38:15,520 Well done. You feeling OK? 509 00:38:15,560 --> 00:38:19,160 I did one of my idols proud, so happy days. 510 00:38:21,960 --> 00:38:26,160 Finally, influenced by veg champion Yotam Ottolenghi, 511 00:38:26,200 --> 00:38:30,160 Aberdeenshire-based Zoe has cooked cabbage leaf tacos, 512 00:38:30,200 --> 00:38:33,920 filled with roasted celeriac, roasted tomatoes, 513 00:38:33,960 --> 00:38:35,920 date jam and feta cheese... 514 00:38:37,080 --> 00:38:40,680 ..served with corn ribs and a chipotle mayonnaise. 515 00:38:48,760 --> 00:38:50,920 I think your corn is moreish. 516 00:38:50,960 --> 00:38:52,880 I love the spicy mayo. 517 00:38:52,920 --> 00:38:56,400 I could really keep dipping the corn into that forever and ever. 518 00:38:56,440 --> 00:38:58,720 And I think your bits of feta and chilli 519 00:38:58,760 --> 00:39:00,880 are really, really tasty. 520 00:39:00,920 --> 00:39:03,840 But I don't really want to eat raw cabbage anywhere, 521 00:39:03,880 --> 00:39:06,040 and I don't think as a vessel for something, 522 00:39:06,080 --> 00:39:09,200 it's as successful as, let's say, a lettuce leaf. 523 00:39:09,240 --> 00:39:11,520 A big piece of celeriac is quite a challenge. 524 00:39:11,560 --> 00:39:15,440 I think it's really original, but I can't finish it. 525 00:39:15,480 --> 00:39:17,360 The taco itself, 526 00:39:17,400 --> 00:39:19,440 cabbage quite difficult to chew and eat 527 00:39:19,480 --> 00:39:22,120 if you're going to pick it up as a piece, cos it's got quite a bit 528 00:39:22,160 --> 00:39:25,160 of fibre in it. I like the way in which you've cooked the celeriac 529 00:39:25,200 --> 00:39:28,880 and I like the little bit of the date jam with the feta cheese. 530 00:39:28,920 --> 00:39:32,040 But I'm not finding it addictive as if I want to rush back 531 00:39:32,080 --> 00:39:34,480 and have another mouthful of it. 532 00:39:34,520 --> 00:39:36,800 It's good. It's just not my favourite thing. 533 00:39:38,280 --> 00:39:41,040 I think your dish is fantastic. 534 00:39:41,080 --> 00:39:45,560 Thank you. Your date jam, almost treacly across that nutty 535 00:39:45,600 --> 00:39:45,800 Thank you. Your date jam, almost treacly across that nutty 536 00:39:45,840 --> 00:39:47,280 celeriac, I'm loving. 537 00:39:47,320 --> 00:39:50,400 You also then get a little bit of saltiness from the feta. 538 00:39:50,440 --> 00:39:55,080 Good. And if Ottolenghi himself would have given this to me, 539 00:39:55,120 --> 00:39:55,280 Good. And if Ottolenghi himself would have given this to me, 540 00:39:55,320 --> 00:39:57,600 I wouldn't be surprised. That's how good I think it is. 541 00:39:57,640 --> 00:39:58,760 Thank you. 542 00:40:02,440 --> 00:40:04,840 Gregg, in particular, he really, really liked it. 543 00:40:04,880 --> 00:40:06,240 So, yeah, I was so chuffed. 544 00:40:08,600 --> 00:40:11,560 It's been an emotional day and a very moving day, actually. 545 00:40:11,600 --> 00:40:14,200 And I really felt you cooked from the heart. 546 00:40:14,240 --> 00:40:16,160 It's been wonderful. Thank you. 547 00:40:16,200 --> 00:40:18,960 As we said at the start of this, we can only take the best 548 00:40:19,000 --> 00:40:20,200 cooks with us. 549 00:40:20,240 --> 00:40:22,280 You step outside, we'll call you back in as soon 550 00:40:22,320 --> 00:40:24,160 as we've made our decision. Thank you. 551 00:40:34,200 --> 00:40:35,760 From an early round in MasterChef, 552 00:40:35,800 --> 00:40:37,440 that's a pretty hot standard. 553 00:40:37,480 --> 00:40:39,640 Lots of technique, lots of flavour, 554 00:40:39,680 --> 00:40:41,880 lots of artistry, and a few daring 555 00:40:41,920 --> 00:40:43,040 dishes here and there. 556 00:40:45,920 --> 00:40:48,600 Woei did risk it with his pressure cooker brisket 557 00:40:48,640 --> 00:40:50,480 and I'll tell you what, it paid off. 558 00:40:50,520 --> 00:40:52,880 That meat was cooked beautifully. 559 00:40:52,920 --> 00:40:56,000 The flavours of the broth where the meat had been cooking in 560 00:40:56,040 --> 00:40:58,920 were delicious. Slight aniseedy, bit peppery. 561 00:40:58,960 --> 00:41:01,280 John, you can't fault it. We all loved it. 562 00:41:01,320 --> 00:41:03,760 Woei is through to the next round. 563 00:41:03,800 --> 00:41:06,880 Matthew cooked for us jerk chicken. 564 00:41:06,920 --> 00:41:10,080 It was sweet, sticky, peppery, spicy. Chicken was cooked 565 00:41:10,120 --> 00:41:12,240 perfectly. Crispy plantain. 566 00:41:12,280 --> 00:41:14,200 He's going through. 567 00:41:14,240 --> 00:41:16,880 You and I absolutely loved Nickolas's dish. 568 00:41:16,920 --> 00:41:19,240 That bouillabaisse with the fish. 569 00:41:19,280 --> 00:41:21,640 He made a small mistake. His rouille was too runny. 570 00:41:21,680 --> 00:41:25,880 But the bouillabaisse itself, the broth, he really worked hard 571 00:41:25,920 --> 00:41:29,480 to get flavour into there. And great fish cookery. 572 00:41:29,520 --> 00:41:31,880 Nickolas is staying in the competition. 573 00:41:31,920 --> 00:41:35,560 That now leaves us with four cooks who didn't actually nail 574 00:41:35,600 --> 00:41:36,800 their dish completely. 575 00:41:38,120 --> 00:41:41,440 Vanessa, she made decent pasta, she made a ragu, 576 00:41:41,480 --> 00:41:43,080 and it was made quite nicely. 577 00:41:43,120 --> 00:41:45,160 But I wasn't convinced. 578 00:41:45,200 --> 00:41:47,880 William wasn't convinced. However you liked it, 579 00:41:47,920 --> 00:41:51,680 and you stood up for her bravery and her difference. 580 00:41:51,720 --> 00:41:54,640 Zoe gave us a veg dish. 581 00:41:54,680 --> 00:41:58,040 I loved it. But you and William weren't quite sure. 582 00:41:58,080 --> 00:42:01,760 For me, food is about you wanting to dive back and eat more. 583 00:42:01,800 --> 00:42:06,160 And I didn't want to. Saying that, there wasn't a mistake 584 00:42:06,200 --> 00:42:09,640 on the plate as far as her intentions were concerned. 585 00:42:09,680 --> 00:42:12,720 Terri, I thought it was a good-looking plate of food 586 00:42:12,760 --> 00:42:14,400 and nice Hasselback potatoes. 587 00:42:14,440 --> 00:42:16,600 But I have an issue with that duck. 588 00:42:16,640 --> 00:42:18,320 Mine wasn't cooked enough for me. 589 00:42:18,360 --> 00:42:20,600 For you and William, it was cooked enough. 590 00:42:20,640 --> 00:42:22,440 I really enjoyed eating it. 591 00:42:22,480 --> 00:42:24,240 William really enjoyed eating it. 592 00:42:25,840 --> 00:42:28,200 Jonny pushed really, really hard. 593 00:42:28,240 --> 00:42:29,720 The flavours were good. 594 00:42:29,760 --> 00:42:31,080 The pork was good. 595 00:42:31,120 --> 00:42:33,880 But I had pork skin which had hair on it. 596 00:42:33,920 --> 00:42:35,880 I had a dry taco. 597 00:42:35,920 --> 00:42:38,960 The thing is, he gave himself so much work to do. 598 00:42:39,000 --> 00:42:41,640 He's got plenty of passion and great ideas. 599 00:42:41,680 --> 00:42:43,760 He ran out of time. 600 00:42:47,040 --> 00:42:49,160 I'm still not ready to go home. I'm really not. 601 00:42:49,200 --> 00:42:51,720 But it's just the timing. 602 00:42:51,760 --> 00:42:53,640 And you know what? Timing I can work on. 603 00:42:53,680 --> 00:42:56,280 Like, I can always chop quicker. I really can! 604 00:42:58,840 --> 00:43:01,240 I really want to continue. I'm really enjoying myself. 605 00:43:01,280 --> 00:43:03,800 I feel like I'm getting into the swing of things now. 606 00:43:05,200 --> 00:43:07,560 If I go home now, I go home with an apron 607 00:43:07,600 --> 00:43:09,840 having fed a food critic and him loving my food. 608 00:43:09,880 --> 00:43:11,920 So, you know, I go home happy if I go home today. 609 00:43:13,400 --> 00:43:15,080 I really want to stay in the competition. 610 00:43:15,120 --> 00:43:16,680 I want to better myself. 611 00:43:18,680 --> 00:43:22,680 Yeah. This is my competition, and it's a learning journey. 612 00:43:35,800 --> 00:43:38,160 We want to congratulate you 613 00:43:38,200 --> 00:43:41,400 because William was really impressed. 614 00:43:41,440 --> 00:43:43,160 We were really impressed. 615 00:43:45,400 --> 00:43:47,960 We said at the start of this we would only take the best 616 00:43:48,000 --> 00:43:49,000 cooks with us. 617 00:43:50,160 --> 00:43:53,600 We've made a decision and one of you is leaving us. 618 00:43:55,360 --> 00:43:57,560 The person leaving us is... 619 00:44:04,280 --> 00:44:07,200 ..Jonny. It's been an absolute pleasure. 620 00:44:07,240 --> 00:44:09,600 Thank you very much indeed. Jonny, you're leaving us. 621 00:44:09,640 --> 00:44:11,240 Thank you. Thank you, my friend. 622 00:44:12,560 --> 00:44:13,920 Just wasn't meant to be. 623 00:44:13,960 --> 00:44:16,400 You know, the dream doesn't die 624 00:44:16,440 --> 00:44:19,240 just because I haven't gone on and won this. It certainly 625 00:44:19,280 --> 00:44:22,640 still reaffirms that some of the ideas that I've got are good. 626 00:44:22,680 --> 00:44:24,680 Yeah, plenty of good things to work from. 627 00:44:27,400 --> 00:44:30,600 Congratulations. You have got talent. 628 00:44:30,640 --> 00:44:32,080 Yeah! Yay! 629 00:44:32,120 --> 00:44:33,680 Woo! 630 00:44:33,720 --> 00:44:35,400 The competition is getting a bit harder. 631 00:44:35,440 --> 00:44:37,920 They've ramped it up a notch, but I'm just hoping that I get used 632 00:44:37,960 --> 00:44:40,880 to the stress and don't crumble under the pressure too much. 633 00:44:40,920 --> 00:44:43,320 It's always difficult when you have mixed reactions 634 00:44:43,360 --> 00:44:46,640 from judges, but I'm glad I did something right and I stayed. 635 00:44:48,600 --> 00:44:52,360 I still feel like I'm blagging it a little bit, really, and that each 636 00:44:52,400 --> 00:44:56,000 round is a little bit of a fluke, but I'm super chuffed. 637 00:45:05,600 --> 00:45:08,920 Now we are ultimately looking for quarterfinalists. 638 00:45:08,960 --> 00:45:12,800 We have got ourselves some brilliant talent. 639 00:45:12,840 --> 00:45:17,040 With every round our expectation goes up, which means 640 00:45:17,080 --> 00:45:17,120 With every round our expectation goes up, which means 641 00:45:17,160 --> 00:45:18,360 they have to deliver. 642 00:45:19,560 --> 00:45:22,080 I won't pretend I don't want a place. I do. 643 00:45:22,120 --> 00:45:24,400 I want to get to the quarterfinals. 644 00:45:24,440 --> 00:45:27,320 I'm driven, I'm determined, and I think I've got the talent. 645 00:45:27,360 --> 00:45:28,760 I just need to show it on the plate. 646 00:45:30,200 --> 00:45:32,040 I need to show good technical ability 647 00:45:32,080 --> 00:45:34,720 and I think I need to cook from the heart. 648 00:45:34,760 --> 00:45:37,320 I can't wait to step out in that kitchen to do more. 649 00:45:37,360 --> 00:45:39,200 Yeah, just very, very excited. 650 00:45:56,320 --> 00:46:00,080 Your job today is to cook us a dish with layers. 651 00:46:01,960 --> 00:46:05,560 Think trifle. Think sponge cake. Think lasagne. 652 00:46:05,600 --> 00:46:07,600 As long as it's got layers. 653 00:46:09,520 --> 00:46:13,000 Ladies and gentlemen, you have 1 hour, 30 minutes. 654 00:46:13,040 --> 00:46:14,960 Four quarterfinal places up for grabs. 655 00:46:15,000 --> 00:46:19,320 That does mean that two of you will be leaving the competition. 656 00:46:19,360 --> 00:46:20,560 Let's cook. 657 00:46:25,640 --> 00:46:28,080 I know what I'm doing. Just need to get cracking. 658 00:46:35,240 --> 00:46:37,400 They say you're only as good as your last dish, 659 00:46:37,440 --> 00:46:41,520 so going into this challenge today, I am just going to try 660 00:46:41,560 --> 00:46:43,960 and bring the same energy. 661 00:46:44,000 --> 00:46:46,160 I want to showcase more of my skill set. 662 00:46:49,240 --> 00:46:50,760 What is your dish, please? 663 00:46:50,800 --> 00:46:53,240 Coconut and mango mille-feuille. 664 00:46:53,280 --> 00:46:55,320 The coconut is my grandad's favourite fruit 665 00:46:55,360 --> 00:46:56,480 and the mango is mine, 666 00:46:56,520 --> 00:46:58,840 so I'm incorporating like Caribbean fruits with this. 667 00:46:58,880 --> 00:47:02,160 It's going to have three layers. 668 00:47:02,200 --> 00:47:05,480 Well, four, including my brandy snap on top. 669 00:47:05,520 --> 00:47:08,880 And it's going to have... Filled with mango and coconut cream 670 00:47:08,920 --> 00:47:11,480 inside, and it's going to have a coconut crumb 671 00:47:11,520 --> 00:47:14,760 around the outside, and a brandy mango sauce as well. 672 00:47:14,800 --> 00:47:16,120 What's inspired this dish? 673 00:47:16,160 --> 00:47:19,120 My first-ever school trip was to France and I remember trying 674 00:47:19,160 --> 00:47:22,920 a mille-feuille then, and I did fall in love with it, but I wanted 675 00:47:22,960 --> 00:47:25,480 to incorporate my own favourite flavours. 676 00:47:27,520 --> 00:47:29,920 I think Matthew's taken on a huge amount of work here, 677 00:47:29,960 --> 00:47:32,840 and I'm concerned he's not going to be able to deliver 678 00:47:32,880 --> 00:47:34,720 everything he promises. 679 00:47:34,760 --> 00:47:39,080 We have got mango, coconut, brandy, cream, 680 00:47:39,120 --> 00:47:39,720 We have got mango, coconut, brandy, cream, 681 00:47:39,760 --> 00:47:42,160 white chocolate and caramel sauce 682 00:47:42,200 --> 00:47:45,040 between puff pastry, and then a brandy snap. 683 00:47:46,320 --> 00:47:49,320 Matthew is going to use shop-bought puff pastry cos good puff pastry - 684 00:47:49,360 --> 00:47:51,480 eight, ten, maybe twelve hours to make. 685 00:47:59,120 --> 00:48:01,680 Vanessa is cooking for us a biryani. 686 00:48:03,080 --> 00:48:05,800 Classically rice and chicken usually mixed together, 687 00:48:05,840 --> 00:48:06,800 sometimes layered. 688 00:48:08,040 --> 00:48:11,600 We have red onions, rose petals, 689 00:48:11,640 --> 00:48:14,000 pomegranates, mint, 690 00:48:14,040 --> 00:48:16,560 all going together in different layers. 691 00:48:16,600 --> 00:48:18,160 This sounds really fascinating. 692 00:48:22,600 --> 00:48:26,800 When I was about six, my dad taught me his version of a biryani, 693 00:48:26,840 --> 00:48:30,080 and although mine bears no resemblance to his, I'm kind of 694 00:48:30,120 --> 00:48:34,080 using the techniques that he showed me and also ones 695 00:48:34,120 --> 00:48:36,280 that I've experienced all around the world. 696 00:48:38,320 --> 00:48:40,960 Why do you think the biryani is so popular? 697 00:48:41,000 --> 00:48:44,840 It is a pot of, like, love. 698 00:48:44,880 --> 00:48:47,520 There's the rice, there's the meat, there's the onions, 699 00:48:47,560 --> 00:48:49,160 there's the depths of flavour. 700 00:48:49,200 --> 00:48:51,240 It's delicious, in my opinion. 701 00:48:51,280 --> 00:48:55,400 This is the first time I've seen you this animated and this happy 702 00:48:55,440 --> 00:48:57,800 about a dish. I'm cooking food from the heart. 703 00:48:57,840 --> 00:49:01,320 I'm cooking food I like to eat, in the way that I like to eat it. 704 00:49:01,360 --> 00:49:03,600 Are there any blueberries going in it? No way. 705 00:49:03,640 --> 00:49:04,920 I'm scarred for life! 706 00:49:08,840 --> 00:49:12,280 I'm hitting the brief physically because I've got layers of chicken, 707 00:49:12,320 --> 00:49:14,280 rice, all the bits in between. 708 00:49:14,320 --> 00:49:18,400 But I also think there's an element of like layers of flavourings. 709 00:49:20,200 --> 00:49:22,080 25 minutes gone. 710 00:49:22,120 --> 00:49:23,440 25 minutes gone. 711 00:49:28,400 --> 00:49:31,600 I went a bit rogue on the celebrity-inspired dish. 712 00:49:31,640 --> 00:49:34,280 And today I'm like really stripping it back. 713 00:49:34,320 --> 00:49:36,240 I'm going back down the Italian route. 714 00:49:39,520 --> 00:49:43,280 I am doing an open seafood lasagne, 715 00:49:43,320 --> 00:49:45,800 so I'm doing that with crab and mussels. 716 00:49:45,840 --> 00:49:50,360 I'm doing some pickled fennel, some slow-roasted Heritage tomatoes, 717 00:49:50,400 --> 00:49:54,520 and topping that off with a nice seafood sauce. 718 00:49:54,560 --> 00:49:56,360 How many times have you cooked it? 719 00:49:56,400 --> 00:49:58,440 I've done this dish twice before. 720 00:49:58,480 --> 00:50:00,400 Successful both times? Yes. 721 00:50:03,440 --> 00:50:05,960 Roasted tomatoes are going to be wet. 722 00:50:06,000 --> 00:50:07,920 Fennel is going to be wet. 723 00:50:07,960 --> 00:50:10,120 Those mussels will have to be wet, 724 00:50:10,160 --> 00:50:12,160 and crab is not particularly dry. 725 00:50:12,200 --> 00:50:15,160 So, how are we going to have these layers? I'm not quite sure. 726 00:50:17,880 --> 00:50:20,080 I've tried it before and it hasn't turned into a mess. 727 00:50:20,120 --> 00:50:23,560 But this is the MasterChef kitchen so, you know, anything can happen. 728 00:50:32,800 --> 00:50:35,920 I want to prove to the judges that I'm versatile, 729 00:50:35,960 --> 00:50:37,640 so I'm doing a dessert today. 730 00:50:37,680 --> 00:50:39,520 I know Gregg's partial to a dessert. 731 00:50:40,840 --> 00:50:45,960 I am making a mille-feuille with pistachio creme patissiere 732 00:50:46,000 --> 00:50:47,840 and a vanilla creme patissiere, 733 00:50:47,880 --> 00:50:50,480 with a rose wine and raspberry coulis. 734 00:50:52,920 --> 00:50:54,760 What's the secret to a top mille-feuille? 735 00:50:54,800 --> 00:50:57,520 What I want from it is when you're sat there, you put your spoon 736 00:50:57,560 --> 00:51:00,400 in it, the pastry is thin enough that you can go through both layers 737 00:51:00,440 --> 00:51:01,560 and get both creams, 738 00:51:01,600 --> 00:51:03,560 and it's got that lovely... SQUELCHING SOUND 739 00:51:03,600 --> 00:51:05,280 What happens if I get... DRY SOUND 740 00:51:05,320 --> 00:51:06,840 Messed it up, didn't I? 741 00:51:09,880 --> 00:51:12,920 He's doing us a mille-feuille with two different types of custard 742 00:51:12,960 --> 00:51:15,120 in the middle of it. He's doing a vanilla custard 743 00:51:15,160 --> 00:51:18,320 and he's doing a pistachio custard. 744 00:51:18,360 --> 00:51:22,360 Nickolas is using pistachio nuts, not pistachio paste. 745 00:51:22,400 --> 00:51:26,560 Actually, just doing pistachio nuts in a custard can sometimes be risky 746 00:51:26,600 --> 00:51:29,160 where you get a colour, but you don't get any flavour. 747 00:51:30,440 --> 00:51:32,440 I'm going to fold the pistachio in after. 748 00:51:36,840 --> 00:51:39,320 As soon I found out today's challenge is a layer, 749 00:51:39,360 --> 00:51:42,680 what's coming in my mind is like very English dishes. 750 00:51:42,720 --> 00:51:45,160 Cottage pie. I think I probably do a few twists on it, like 751 00:51:45,200 --> 00:51:47,480 put some Korean influence on it. 752 00:51:52,440 --> 00:51:55,560 It's a creamy gochujang beef cottage pie. 753 00:51:55,600 --> 00:51:58,080 Whoa, whoa. What's gochujang? 754 00:51:58,120 --> 00:51:59,840 Korean chilli paste. 755 00:51:59,880 --> 00:52:02,040 With potato and beef? 756 00:52:02,080 --> 00:52:04,280 Yes. What else is going in? 757 00:52:04,320 --> 00:52:06,560 I've got like a mozzarella cheese. 758 00:52:06,600 --> 00:52:09,280 Some grilled aubergines. Grilled courgettes. 759 00:52:09,320 --> 00:52:11,680 My daughter love it. My daughter don't like vegetables, 760 00:52:11,720 --> 00:52:14,720 so I try to just sneak it in and she can have some vegetable as well. 761 00:52:14,760 --> 00:52:16,920 Did you invent this dish for your daughter? 762 00:52:16,960 --> 00:52:19,000 Yeah. Yeah. 100%. 763 00:52:21,440 --> 00:52:24,000 We've got creamy mashed potato, 764 00:52:24,040 --> 00:52:28,000 white sauce, mince, courgettes, 765 00:52:28,040 --> 00:52:32,200 aubergines, mozzarella cheese and chilli flavour. 766 00:52:33,920 --> 00:52:37,320 It might have defined layers, but is it going to be harmonious? 767 00:52:39,840 --> 00:52:41,760 You have 20 minutes left, everybody. 768 00:52:42,920 --> 00:52:44,440 20 minutes, please. 769 00:52:48,280 --> 00:52:50,840 You've burnt your roast tomatoes which was one of your layers. Yes. 770 00:52:50,880 --> 00:52:53,360 You've got about 20 minutes. You've got to get some more roasted. 771 00:52:53,400 --> 00:52:55,120 You can do this. Go, go, go. 772 00:52:59,920 --> 00:53:02,240 I really like the dish that I'm cooking today. 773 00:53:02,280 --> 00:53:06,240 I'm doing a savoury mille-feuille with pear and goat's cheese, 774 00:53:06,280 --> 00:53:09,040 a balsamic glaze and a basil ice cream, 775 00:53:09,080 --> 00:53:10,360 which might be quite risky. 776 00:53:12,480 --> 00:53:14,960 Why this? It's unusual. 777 00:53:15,000 --> 00:53:17,600 It is unusual, but I haven't got a very sweet tooth, 778 00:53:17,640 --> 00:53:20,880 so when it comes to desserts, I love the idea of a mille-feuille, 779 00:53:20,920 --> 00:53:23,640 but I prefer it in a savoury version cos there's nothing 780 00:53:23,680 --> 00:53:25,520 that pastry doesn't work on, in my opinion. 781 00:53:25,560 --> 00:53:29,920 I've made my own rough puff pastry, which I think usually takes at least 782 00:53:29,960 --> 00:53:33,560 two hours, but what I've done is I've cut down the cooling time 783 00:53:33,600 --> 00:53:35,720 by using the freezer rather than the fridge, 784 00:53:35,760 --> 00:53:37,640 so I'm hoping you still get the layers. 785 00:53:37,680 --> 00:53:39,440 There are three mille-feuilles in the room. 786 00:53:39,480 --> 00:53:41,440 You're the only one doing her own pastry. 787 00:53:41,480 --> 00:53:45,040 Does that make you brave, talented or slightly foolish? 788 00:53:45,080 --> 00:53:47,440 I'm not quite sure. We'll find out! 789 00:53:49,520 --> 00:53:53,600 We've got pears with ice cream and mascarpone and yoghurt. 790 00:53:53,640 --> 00:53:57,040 Terri, I think, is taking a massive risk here cos she is actually 791 00:53:57,080 --> 00:54:00,520 making a savoury mille-feuille, which sounds almost like a dessert. 792 00:54:02,360 --> 00:54:04,000 Three minutes. 793 00:54:04,040 --> 00:54:05,640 Come on, you bad boys! 794 00:54:09,560 --> 00:54:12,960 I thought I was going to be stuffed, but I've just cranked the heat up 795 00:54:13,000 --> 00:54:14,320 and they're looking good. 796 00:54:20,600 --> 00:54:22,240 I'm happy with my pastry. 797 00:54:22,280 --> 00:54:24,960 It's got good layers, so I think I'm happy. 798 00:54:25,000 --> 00:54:26,600 It's looking authentic. 799 00:54:28,080 --> 00:54:30,920 90 seconds. 90 seconds. 800 00:54:30,960 --> 00:54:32,880 If you're good, I'll give you a minute and a half. 801 00:54:34,280 --> 00:54:35,880 Piping could be better. 802 00:54:49,800 --> 00:54:51,840 And that's it! Your time is up. 803 00:54:51,880 --> 00:54:53,440 Stop, everybody. Well done. 804 00:55:01,360 --> 00:55:05,640 First up is Terri, who has made a savoury mille-feuille, 805 00:55:05,680 --> 00:55:10,320 Layers of rough puff pastry, filled with balsamic poached pear 806 00:55:10,360 --> 00:55:12,160 and goat's cheese mousse, 807 00:55:12,200 --> 00:55:15,800 served with a balsamic glaze, roasted walnuts, 808 00:55:15,840 --> 00:55:17,720 and a basil-infused ice cream. 809 00:55:18,920 --> 00:55:21,000 Whoa. Layers! 810 00:55:27,080 --> 00:55:31,080 Very clever, very skilful, making your own pastry. 811 00:55:31,120 --> 00:55:32,680 You've got juicy pear. 812 00:55:32,720 --> 00:55:37,120 You've got salty, soft, strong goat's cheese - tangy. 813 00:55:37,160 --> 00:55:40,640 And then you've got almost the bitter oil that comes from nuts. 814 00:55:40,680 --> 00:55:45,680 That, wrapped up in crumbly pastry with the sweetness of balsamic, 815 00:55:45,720 --> 00:55:45,840 That, wrapped up in crumbly pastry with the sweetness of balsamic, 816 00:55:45,880 --> 00:55:47,160 really, really works. 817 00:55:48,680 --> 00:55:51,240 It's quite shocking because it's in no way sweet at all. 818 00:55:51,280 --> 00:55:52,840 It's very, very savoury. 819 00:55:52,880 --> 00:55:54,600 I like it. 820 00:55:54,640 --> 00:55:57,240 I'm going to completely disagree with my learned friend 821 00:55:57,280 --> 00:56:01,120 cos I actually think that's more of a dessert than a savoury dish. 822 00:56:01,160 --> 00:56:02,760 Oh, isn't that interesting? 823 00:56:02,800 --> 00:56:05,960 And even your ice cream with the tinny aniseed flavour of basil 824 00:56:06,000 --> 00:56:09,880 is quite sweet. But it's all that balsamic vinegar underneath. 825 00:56:09,920 --> 00:56:11,600 I'm impressed with your pastry. 826 00:56:11,640 --> 00:56:14,920 It's flaky and it's lovely, and I like it... 827 00:56:14,960 --> 00:56:16,560 Thank you. ..as a dessert. 828 00:56:21,280 --> 00:56:23,680 I've done my absolute best, so that's all I can do. 829 00:56:23,720 --> 00:56:27,200 I can't compete with shop-bought pastry, but, you know, the fact 830 00:56:27,240 --> 00:56:29,800 that they liked mine... Yeah, I'm buzzing. 831 00:56:32,680 --> 00:56:35,600 Zoe has cooked an open lasagne, 832 00:56:35,640 --> 00:56:37,720 pasta sheets layered with crab, 833 00:56:37,760 --> 00:56:41,200 fennel and roasted tomatoes, with mussels, 834 00:56:41,240 --> 00:56:43,800 served with a langoustine sauce. 835 00:56:50,680 --> 00:56:53,600 I think your pasta is made really, really well. I like that a lot. 836 00:56:53,640 --> 00:56:55,560 I think your mussels are cooked very, very nicely. 837 00:56:55,600 --> 00:56:57,600 Your crab meat running through it, very, very sweet. 838 00:56:57,640 --> 00:57:00,640 Your pickled fennel I think is really good. 839 00:57:00,680 --> 00:57:04,800 But your tomatoes, cos they have been fast-roasted, 840 00:57:04,840 --> 00:57:07,200 are really quite wet. Yeah. 841 00:57:07,240 --> 00:57:10,120 The juice of that tomato, which is quite acidic, 842 00:57:10,160 --> 00:57:12,480 is taking away the beauty of that crab. 843 00:57:14,240 --> 00:57:16,880 We've got a sauce made of langoustine, not just the shells. 844 00:57:16,920 --> 00:57:19,040 You've actually got the sweet langoustine meat in there. 845 00:57:19,080 --> 00:57:21,160 That's a luxurious dish. 846 00:57:21,200 --> 00:57:24,000 Those tomatoes are too strong for it, 847 00:57:24,040 --> 00:57:27,640 and the crab and even the mussels are fighting to be heard. 848 00:57:29,560 --> 00:57:32,600 It's just really frustrating that the most simple element 849 00:57:32,640 --> 00:57:36,400 of my dish is the element that let my dish down today. 850 00:57:36,440 --> 00:57:39,280 So, yeah, a little bit angry about that. But... 851 00:57:40,920 --> 00:57:45,600 Woei has made a creamy gochujang chilli and beef cottage pie, 852 00:57:45,640 --> 00:57:49,720 layered with sliced aubergine, courgette, mozzarella cheese 853 00:57:49,760 --> 00:57:51,520 and a bechamel sauce, 854 00:57:51,560 --> 00:57:54,480 topped with piped mashed potato, 855 00:57:54,520 --> 00:57:58,760 served with a Japanese coleslaw with honey and bonito flakes. 856 00:58:00,880 --> 00:58:02,560 Have you got layers? Not quite, 857 00:58:02,600 --> 00:58:04,760 because there's lots of wet stuff in there. 858 00:58:10,320 --> 00:58:15,200 It is so unusual, but I'm finding myself really enjoying it. 859 00:58:15,240 --> 00:58:19,640 There is a sweetness inside of there and there are the crunch 860 00:58:19,680 --> 00:58:22,000 of gently cooked vegetables. 861 00:58:22,040 --> 00:58:26,360 But there is a creaminess that comes from mozzarella and a bechamel. 862 00:58:26,400 --> 00:58:29,760 I can't taste the mozzarella in there because of the gochujang, 863 00:58:29,800 --> 00:58:32,320 the strength of that chilli, but I can feel it 864 00:58:32,360 --> 00:58:35,080 adding to the creaminess of the inside. 865 00:58:35,120 --> 00:58:39,200 You may be a kind of mad professor of cookery. Who knows? 866 00:58:40,360 --> 00:58:42,640 Woei, your mashed potatoes are made really, really nicely. 867 00:58:42,680 --> 00:58:44,760 I like the way that you piped it across the top. 868 00:58:44,800 --> 00:58:46,720 The rest of it, I'm not a fan. I'm sorry. 869 00:58:46,760 --> 00:58:49,120 The flavours are just really confused. 870 00:58:49,160 --> 00:58:53,240 The coleslaw I find really unusual because I've got sweet 871 00:58:53,280 --> 00:58:57,400 honey flavour and then bonito, which is the flavour of tuna, 872 00:58:57,440 --> 00:59:00,600 with my coleslaw. So I've got honey and tuna. 873 00:59:00,640 --> 00:59:03,000 It's just too many different things going on. 874 00:59:05,040 --> 00:59:06,680 Thanks, Gregg. Thanks, John. 875 00:59:12,960 --> 00:59:17,920 Vanessa has cooked a chicken biryani with dried rose petals, 876 00:59:17,960 --> 00:59:21,200 pomegranate, mint, crispy onions 877 00:59:21,240 --> 00:59:23,600 and aromatic rice, 878 00:59:23,640 --> 00:59:26,080 served with a yoghurt and mint raita. 879 00:59:27,920 --> 00:59:30,960 What looks like a beautiful amalgamation of ingredients 880 00:59:31,000 --> 00:59:32,320 but not layers. 881 00:59:32,360 --> 00:59:35,680 You do have layers of spicing, though, so there is metaphorical 882 00:59:35,720 --> 00:59:38,080 layers in there as well. Brilliant! 883 00:59:42,640 --> 00:59:45,120 We most certainly have layers of flavour. 884 00:59:45,160 --> 00:59:48,840 We've even got layers of personality, but we ain't got 885 00:59:48,880 --> 00:59:51,760 physical layers like stripes in the plate. 886 00:59:51,800 --> 00:59:56,440 However, it's a gloriously majestic dish 887 00:59:56,480 --> 00:59:57,120 However, it's a gloriously majestic dish 888 00:59:57,160 --> 00:59:59,160 which is so addictive 889 00:59:59,200 --> 01:00:02,880 I'm struggling to keep my spoon out of it. 890 01:00:02,920 --> 01:00:08,120 It's a beautifully flavoured dish. That rice is really light. 891 01:00:08,160 --> 01:00:08,280 It's a beautifully flavoured dish. That rice is really light. 892 01:00:08,320 --> 01:00:12,320 There is a hint of turmeric, almost dustiness. 893 01:00:12,360 --> 01:00:15,880 That chicken is really salty on purpose. 894 01:00:15,920 --> 01:00:18,680 It's also spicy. And it's also peppery. 895 01:00:20,040 --> 01:00:23,440 Free-flowing bits of rice, bejewelled with bits 896 01:00:23,480 --> 01:00:26,200 of pomegranate and crispy shallot, 897 01:00:26,240 --> 01:00:29,320 giving you crunch and texture. Throughout the whole 898 01:00:29,360 --> 01:00:31,840 thing is the flavour of mint. 899 01:00:31,880 --> 01:00:34,080 Lovely spicy heat. 900 01:00:34,120 --> 01:00:35,600 I think it tastes really good. 901 01:00:38,600 --> 01:00:40,160 I'm feeling super happy. 902 01:00:40,200 --> 01:00:42,960 I'm so glad that I didn't divide the judges. 903 01:00:43,000 --> 01:00:45,400 I think the only one negative is that they couldn't physically 904 01:00:45,440 --> 01:00:48,040 see the layers. But, I mean, like the best things in life, 905 01:00:48,080 --> 01:00:50,680 you have to search a little bit for them, so I'm OK with it. 906 01:00:50,720 --> 01:00:51,720 It's fine. 907 01:00:53,280 --> 01:00:56,320 Matthew has made a puff pastry mille-feuille, 908 01:00:56,360 --> 01:00:59,720 filled with mango and coconut creme patissiere, 909 01:00:59,760 --> 01:01:01,960 topped with a brandy snap, 910 01:01:02,000 --> 01:01:05,960 and served with a caramel mango sauce and coconut crumb. 911 01:01:14,440 --> 01:01:17,840 That's a scruffy mille-feuille, but it tastes fantastic. 912 01:01:19,760 --> 01:01:23,240 Creamy mango, creamy coconut in pastry 913 01:01:23,280 --> 01:01:25,520 is really working for me. 914 01:01:25,560 --> 01:01:29,000 I think your flavours are great. You haven't over-sweetened it. 915 01:01:29,040 --> 01:01:31,040 It's again Caribbean flavours. 916 01:01:31,080 --> 01:01:34,200 You are bringing the sunshine into this kitchen. 917 01:01:34,240 --> 01:01:35,560 I think that's great. 918 01:01:35,600 --> 01:01:36,880 I think it's really good. 919 01:01:36,920 --> 01:01:38,920 We've got a brandy snap, 920 01:01:38,960 --> 01:01:42,320 you've made a coconut crumb, which I really like. 921 01:01:42,360 --> 01:01:45,120 I'm amazed you got it all done, cos I thought 922 01:01:45,160 --> 01:01:46,520 you were really pushing it. 923 01:01:49,520 --> 01:01:51,360 I managed to get it all on a plate. 924 01:01:51,400 --> 01:01:53,120 HE LAUGHS 925 01:01:53,160 --> 01:01:55,640 I'm happy that they liked it. That's the main thing. 926 01:01:57,800 --> 01:02:01,080 Finally, Nickolas has also made a mille-feuille 927 01:02:01,120 --> 01:02:02,960 of puff pastry layers, 928 01:02:03,000 --> 01:02:06,560 one with pistachio creme patissiere and raspberries, 929 01:02:06,600 --> 01:02:10,320 the other with a vanilla creme patissiere and raspberries, 930 01:02:10,360 --> 01:02:14,200 served with a rose wine and raspberry coulis. 931 01:02:14,240 --> 01:02:16,840 There's not a lot of coulis on there, is there? 932 01:02:16,880 --> 01:02:20,360 Yeah, I think I was trying to be careful with my presentation. 933 01:02:20,400 --> 01:02:22,280 I should have been a bit more generous. 934 01:02:27,280 --> 01:02:30,480 Love your thin, crispy bits of pastry with 935 01:02:30,520 --> 01:02:32,600 the dusting of icing sugar across the top. 936 01:02:32,640 --> 01:02:35,480 The sweet juice coming from that raspberry, slightly sharp 937 01:02:35,520 --> 01:02:37,840 and sour, but sweet. It's great. 938 01:02:37,880 --> 01:02:40,720 Your creme patissiere, the pistachio one, 939 01:02:40,760 --> 01:02:42,120 you've used pistachio nuts 940 01:02:42,160 --> 01:02:44,080 and I don't have the flavour of pistachios. 941 01:02:44,120 --> 01:02:46,360 And that usually comes from pistachio paste. 942 01:02:46,400 --> 01:02:48,360 The nuts don't deliver the real flavour. 943 01:02:48,400 --> 01:02:52,280 The little bit of coulis I've got is nice. 944 01:02:52,320 --> 01:02:53,680 I like it. 945 01:02:53,720 --> 01:02:56,720 John's got a couple of issues with it, but I really like getting 946 01:02:56,760 --> 01:02:59,480 a mouthful of icing sugar that almost makes me cough, 947 01:02:59,520 --> 01:03:01,880 followed by loads and loads of sweetness afterwards 948 01:03:01,920 --> 01:03:03,840 of vanilla creme pat and raspberries. 949 01:03:03,880 --> 01:03:05,880 I'm into it. Thank you. 950 01:03:09,880 --> 01:03:12,080 I'm like a plant in the sunlight. 951 01:03:12,120 --> 01:03:14,960 Like, every time I get good feedback, I'm just like... 952 01:03:15,000 --> 01:03:16,800 I just want to grow, grow, grow, grow! 953 01:03:19,600 --> 01:03:23,760 We've got six contestants and they're all good. 954 01:03:23,800 --> 01:03:26,400 But we've only got four places in the quarterfinal. 955 01:03:26,440 --> 01:03:28,080 We've got a really tough decision. 956 01:03:30,280 --> 01:03:33,720 Terri's mille-feuille with the pears, the basil ice cream - 957 01:03:33,760 --> 01:03:34,960 slightly unusual. 958 01:03:35,000 --> 01:03:36,880 I thought it was actually more of a dessert, 959 01:03:36,920 --> 01:03:39,040 but it was well made. There's no two ways about it. 960 01:03:39,080 --> 01:03:43,680 Terri produced a dish that we both enjoyed, and she's the only one 961 01:03:43,720 --> 01:03:45,760 in the room that managed to make her own pastry. 962 01:03:45,800 --> 01:03:46,880 She's good. 963 01:03:46,920 --> 01:03:49,080 Terri should have a quarterfinal place. 964 01:03:49,120 --> 01:03:52,240 Another mille-feuille that really worked very well was Matthew's. 965 01:03:52,280 --> 01:03:55,120 Coconut, mango, white chocolate, caramel, 966 01:03:55,160 --> 01:03:57,080 all on one plate, a coconut crumb. 967 01:03:57,120 --> 01:03:59,360 Huge amount of work he put into that. 968 01:03:59,400 --> 01:04:01,400 It tasted great. 969 01:04:01,440 --> 01:04:03,080 Put him through. Put him through! 970 01:04:03,120 --> 01:04:06,160 We got two absolute certs through to the quarterfinal, 971 01:04:06,200 --> 01:04:09,560 then we've got four. Where do we go here? 972 01:04:09,600 --> 01:04:13,040 That biryani cooked by Vanessa I think was probably the tastiest 973 01:04:13,080 --> 01:04:15,080 dish she's made in the competition so far. 974 01:04:15,120 --> 01:04:18,560 She did do a layer of rice, a layer of meat, a layer of rice, a layer 975 01:04:18,600 --> 01:04:20,400 of meat, then the rice across the top. 976 01:04:20,440 --> 01:04:22,880 It definitely had layers, but you couldn't see them. 977 01:04:22,920 --> 01:04:25,760 I mean, that was restaurant-quality food, let's be fair. 978 01:04:25,800 --> 01:04:29,080 Woei, I think, is skating on very thin ice right now. 979 01:04:29,120 --> 01:04:31,000 I liked the flavour of his dish. 980 01:04:31,040 --> 01:04:32,440 I did. And the coleslaw. 981 01:04:32,480 --> 01:04:34,120 You really did not like it. 982 01:04:34,160 --> 01:04:37,680 Gochujang Korean chilli paste with cream and mince, 983 01:04:37,720 --> 01:04:40,040 courgettes and aubergines. 984 01:04:40,080 --> 01:04:43,400 I'm really sorry. It just doesn't belong together. 985 01:04:43,440 --> 01:04:48,280 Zoe made for us a layered lasagne with crab and mussels. 986 01:04:48,320 --> 01:04:50,560 We know she can make pasta. We've seen that before. 987 01:04:50,600 --> 01:04:54,000 Tomato and crab inside the lasagne was always going to be 988 01:04:54,040 --> 01:04:55,560 a difficult one to pull off. 989 01:04:55,600 --> 01:04:59,000 But the tomatoes really overpowered the whole dish. 990 01:05:00,480 --> 01:05:03,640 It's fair to say that I enjoyed Nickolas's dish a lot 991 01:05:03,680 --> 01:05:05,040 more than you did. 992 01:05:05,080 --> 01:05:06,960 Some really fine pastry. 993 01:05:07,000 --> 01:05:09,000 A creme pat, one that was packed full of vanilla, 994 01:05:09,040 --> 01:05:11,760 the other one that was subtle of pistachio. 995 01:05:11,800 --> 01:05:15,120 Raspberry and rose coulis, we got two little drops of it. 996 01:05:15,160 --> 01:05:18,240 It tasted wonderful. He needed to have more of that. 997 01:05:18,280 --> 01:05:19,840 But the work was good. 998 01:05:21,560 --> 01:05:24,920 I might have like selective hearing, but I feel like what I heard 999 01:05:24,960 --> 01:05:26,960 was positive and enough to get me through. 1000 01:05:29,080 --> 01:05:32,560 If I can go into the quarterfinals, yep, I'd be very happy. 1001 01:05:32,600 --> 01:05:34,840 If I'm going home, I've got no regret. 1002 01:05:36,480 --> 01:05:38,640 I'm feeling nervous about the decision, yeah. 1003 01:05:38,680 --> 01:05:41,200 I just want to get it over with and out the way now, and find out. 1004 01:05:42,600 --> 01:05:45,280 I didn't come here with, like, a competitive mind-set, 1005 01:05:45,320 --> 01:05:48,920 but it's, like, I really enjoy cooking in that kitchen. 1006 01:05:48,960 --> 01:05:50,240 I don't want to go home! 1007 01:05:59,880 --> 01:06:02,840 Can I just say to all six of you, thank you very much indeed. 1008 01:06:02,880 --> 01:06:04,320 You are a talented bunch. 1009 01:06:04,360 --> 01:06:05,520 Some great food. 1010 01:06:08,840 --> 01:06:12,160 We thought two of you were absolutely outstanding. 1011 01:06:15,400 --> 01:06:16,360 Terri... 1012 01:06:17,520 --> 01:06:19,920 ..Matthew, congratulations, 1013 01:06:19,960 --> 01:06:21,680 you are MasterChef quarterfinalists. 1014 01:06:21,720 --> 01:06:23,040 WHISPERING:Well done. 1015 01:06:29,280 --> 01:06:30,960 Vanessa. 1016 01:06:31,000 --> 01:06:33,080 Now, you know what we said about the layers. 1017 01:06:35,800 --> 01:06:40,200 However, it was a gloriously majestic piece of work. 1018 01:06:40,240 --> 01:06:40,480 However, it was a gloriously majestic piece of work. 1019 01:06:40,520 --> 01:06:43,000 You're a quarterfinalist. Congratulations. 1020 01:06:44,320 --> 01:06:45,440 Thank you. 1021 01:06:48,600 --> 01:06:51,040 The first person leaving us is... 1022 01:06:56,440 --> 01:06:57,480 ..Woei. 1023 01:06:58,840 --> 01:07:00,840 Thank you very, very much indeed. 1024 01:07:00,880 --> 01:07:02,680 Good luck, guys. Thanks, Woei. 1025 01:07:06,280 --> 01:07:09,520 The second person leaving the competition is... 1026 01:07:15,880 --> 01:07:16,880 ..Zoe. 1027 01:07:18,800 --> 01:07:20,720 Zoe, sad to see you go. 1028 01:07:20,760 --> 01:07:22,920 Thank you very much indeed. Thank you. Well done, guys! 1029 01:07:22,960 --> 01:07:24,720 Thanks very much indeed. Take care. 1030 01:07:28,240 --> 01:07:29,720 It's been so amazing. 1031 01:07:29,760 --> 01:07:32,400 I'm just really grateful to have had the opportunity to cook 1032 01:07:32,440 --> 01:07:33,960 in the MasterChef kitchen. 1033 01:07:34,000 --> 01:07:37,000 But I'm probably going to go out for dinner a lot and stay away 1034 01:07:37,040 --> 01:07:40,040 from the kitchen and give myself a break. 1035 01:07:41,680 --> 01:07:44,080 I've got an apron, so, yeah, I proved myself. 1036 01:07:44,120 --> 01:07:47,760 I'm a part of the MasterChef, and I remember my journey 1037 01:07:47,800 --> 01:07:49,080 to the MasterChef has ended, 1038 01:07:49,120 --> 01:07:53,000 but my passion for food is just beginning. 1039 01:07:56,120 --> 01:07:58,760 You four are MasterChef quarterfinalists. 1040 01:07:58,800 --> 01:08:00,800 How about that? Yeah! 1041 01:08:00,840 --> 01:08:01,960 Oh, my God! 1042 01:08:04,320 --> 01:08:05,760 I just can't believe it. 1043 01:08:05,800 --> 01:08:07,960 I want to show them that I can be a finalist, not 1044 01:08:08,000 --> 01:08:09,800 just a quarterfinalist. 1045 01:08:09,840 --> 01:08:12,720 I can't put it into words. It just... It feels unbelievable. 1046 01:08:12,760 --> 01:08:15,560 Definitely be some celebrations tonight, yeah. 1047 01:08:15,600 --> 01:08:17,720 I'm so thankful. I'm so thankful. 1048 01:08:17,760 --> 01:08:22,120 Just to hear that I was in the top two again is like... 1049 01:08:22,160 --> 01:08:24,040 I'm just really, really happy. 1050 01:08:24,080 --> 01:08:27,160 I never in a million years thought I'd be good enough to get here. 1051 01:08:30,960 --> 01:08:34,080 Next time, it's the quarterfinal... 1052 01:08:34,120 --> 01:08:35,200 Woo-ooh! 1053 01:08:35,240 --> 01:08:40,240 ..and Matthew, Vanessa, Nickolas and Terri 1054 01:08:40,280 --> 01:08:40,800 ..and Matthew, Vanessa, Nickolas and Terri 1055 01:08:40,840 --> 01:08:43,800 return to face their toughest challenge yet... 1056 01:08:43,840 --> 01:08:45,240 Boom! 1057 01:08:45,280 --> 01:08:47,320 ..as they battle for a place... 1058 01:08:47,360 --> 01:08:49,600 It smells great. ..in knockout week. 1059 01:08:49,640 --> 01:08:52,280 I mean, I'm doing my happy dance. I can't stop smiling. 133649

Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.