All language subtitles for MasterChef.S19E06.1080p.HDTV.H264-DARKFLiX

It's the MasterChef quarterfinal...

..and this week's four best
cooks are back.

It just feels like you need to keep
pinching yourself every time

you come into the kitchen.
But if I can get through today,

I'll feel like quite invincible.

Now I've got real urge and fight.

I'm not going home.

I'm buzzing.

I hardly could sleep last night.

We are now at a stage of
the competition where everyone

is very good. If you mess up,
then you're going.

This is a seriously tough
MasterChef challenge.

It's like a sandwich but
on steroids.

It's technically genius.

Today is all about the fight to go
through to Knockout Week.

Welcome back to the MasterChef
kitchen and welcome

to your quarterfinal.

You are going to present your dishes
today not just to John and I,

but to three celebrated chefs.

Not only that - three previous
champions of MasterChef.

Thomasina Miers,

Kenny Tutt,

and Dr Saliha Mahmood-Ahmed.

You're all fighting for a place
in Knockout Week.

We can only take the best
cooks with us.

You've got two courses.

One hour and 15 minutes.

Let's cook.

Adam's got a brilliant
culinary heart.

However, in the last round,
the presentation

was all over the place.

And what he's got to do is deliver
two courses which are truly

delicious and show his true
potential.

I think producing four plates
today would come quite naturally

to me because I am quite used
to serving up

three-course dinners with my wife.

We'd done it all through lockdown,
but who's to say

what could happen today?
They could end up with half a plate.

Adam. Hello. Quarterfinal,
how are you feeling about it?

It seems like it's a dream.
I honestly don't believe it.

What are your two courses? First of
all, I'm making you a Spanish stew

What are your two courses? First of
all, I'm making you a Spanish stew

with smoked cod en papillote,

with a chorizo tuile
and a parsley oil.

And then I'm making you a lemon curd
tart with a sable biscuit base

and Italian meringue,
and a baked fig.

Did your wife give you any advice
today coming into this? Be myself.

And did she give you any
presentation tips?

I'm not listening to her.
JOHN LAUGHS

And why are you not listening
to her?

Because she told me to chop
up a chicken and waffle.

So from here on,
presentation - Adam,

but confidence comes from your wife.

Adam's got two courses
which I think are crowd-pleasers.

Cooking the cod en papillote

I think is a lovely way of cooking
it because it steams the fish.

He's also going to make
a chorizo cheese tuile.

Got to be careful cos cheese and
fish isn't an easy combo.

We've got a really complicated
dessert from Adam.

We've got a sable pastry tart.

Sable being different because
it's got an egg yolk

in the pastry. Inside that,
we've got a lemon curd.

Then he's going to make
an Italian meringue.

He's got to get the right amount
of sharpness into that lemon curd.

Forest in this competition has only
cooked for us sweet dishes

and we have absolutely loved them.

Today, for the first time,
we are going to see a savoury

dish from him. Let's hope it's every
bit as good as his sweet stuff.

So my first course is
a lobster noodle.

It's called lobster cheese yee mein,
which is a very traditional

Hong Kong-style dish. I'm not doing
it the traditional way today.

I'm doing it in a kind of
more of a modern style.

What's the cheese that's
going in it?

I'm using Cheddar cheese today,
but actually in Hong Kong

they use plastic cheese.

And then for our dessert,
what have we got?

Taking you from Hong Kong
back into the UK,

I'm making you an Eton mess.

And just like the lobster dish,

I am going to put a fine dining
twist on it.

Yee mein is usually done when
you're celebrating something

or you're getting all your relatives
together to eat.

Many years ago now, when I found
that I'd got into Oxford University,

I was like, "Yep, we're having
lobster cheese noodle tonight."

And that's what we had.

And so this is a dish that means
a lot to me.

Very interesting from Forest.

A lobster and noodles,

I could eat that all day long.

There's actually only three
elements to this dish,

so they've all got to be perfect.

The dessert is a take
on Eton mess.

Macerated strawberries with lots
and lots of sugar.

Shards of meringue should be lovely,
lovely and crisp.

And with that, we've got
clotted cream ice cream.

How does ice cream and strawberries
with bits of meringue come together?

Anurag has been very impressive
so far.

He's given us great presentation,
wonderful Indian flavours.

If he has a fault, that's
attempting too much.

Can I be more minimalistic?

I think that's not me.

It's quite hard for me to do less.

Anurag, are you doing the same?

Are you going to really give
yourself huge amounts of work to do?

It might look quite a lot again,
but I'll stick to something

what I really love cooking at home.

So for starters, I am making
chai pakora.

So it's like a favourite
breakfast item

on a Sunday morning as a child.

Where's the chai come in?

So chai goes with it because there's
not much drinking culture in India,

so it has to have tea with that.

And the next course is? I'm giving
you authentic chicken curry

with basmati rice, some fried
crispy okra

and onion rings. Ooh!

It smells good. It smells great.

Brilliant. Cheers.
Thank you very much, judges.

So pakora's like a fried fritter.

His are going to be bread on
the outside and potato

in the middle. Hopefully the bread
is crispy and the potatoes

inside are light and fluffy.

Main course, we have got
a chicken makhani.

Makhani, a northern
Indian dish which has got

lots of rich tomatoes and cream.
I hope that chicken's cooked

all the way through and it's
not dry.

We've got okra fries.

They've got to be crispy
on the outside.

He is using a huge amount of spicing
and he's going to have to get

that balance absolutely right.

30 minutes gone. 30 minutes gone.

Omar is one of the most adventurous
people we have seen

in the competition so far.

A lamb shank with chocolate
sauce and butternut squash,

and it was delicious.

I want to say that my partner
has a say in what he eats,

but I really don't think he does.

He actually really wasn't a fan
of the lamb and chocolate dish.

Cos John and Gregg loved it,

he'll be eating that for the rest
of his life.

For my starter today, I'm doing
a prawn toast with some

Southeast Asian flavours
through it, with a sweetcorn puree

and a prawn and chilli oil.
Wonderful!

Are you staying with an Asian
theme for the main?

Yeah, I'm doing a crispy chicken
sesame ramen

with home-made noodles.

You're making a ramen,
Japanese dish,

using lemongrass and coriander?

Yeah, and some sesame paste
or tahini.

And a bit of gochujang,
a bit of miso. Brilliant.

So we're going Middle East,
Thailand into South Korea.

So we're going Middle East,
Thailand into South Korea.

Omar, it sounds, once again,
fascinating. Great.

Omar's got two classics, but he has
changed them completely.

We've got a prawn toast.

Instead of sitting on a lovely thin
slice of bread, we've got a thick

bit of brioche, which is
really sweet.

So when it deep fries, I just hope
that doesn't go greasy.

On the bottom of that, we've got
sweetcorn puree.

I hope that works, cos my
prawn toast -

where does it go on this corn puree
without going soggy?

After that, a big bowl of ramen,
which is a stock with noodles.

Everything depends on the quality
of that stock.

Guys, ten minutes to go, please.

Service in ten minutes.

It's always incredible to be back,
and it brings back

some fantastic memories.

Also, that little bit of fear

deep down. Deep down in the stomach.

But, yeah, it's a wonderful place

and it's a place where you can make
dreams happen, really.

The nerves that these guys
are going to be feeling

are going to be pretty high.

And it is all about...
SHE INHALES

..taking that deep breath

and really trying to rein it in.

So many people over the years
have tried to fit too much

into that hour and 15, and just
fallen flat on their faces.

I am so excited and primarily
I am really hungry.

Like "give me the food now" hungry!

It's like my Christmas. It's my
favourite time of year,

coming back, getting fed. Yeah!

OK. You've got about
four minutes left.

Herb oil done? Yep.

Tuiles done? Yep. Uh, no.

Oh! You're not doing them?

I'm doing a chorizo crumb.
OK, fine.

I'm really excited to try Adam's
cod because I love Spanish food.

So you've done a separate
stew for Saliha?

Yeah. Because she doesn't eat pork.
Because she doesn't eat pork.

In the time that he's got,

will he have time to punch loads
of flavour into that stew?

I just can't wait to have the cod,
when the cod just sort of

flakes apart. I think it
sounds lovely.

The simplicity of it makes me
feel he's got guts.

He knows what he's doing.

Are we ready? Yeah.

On time. Let's go.

Hello. Hello. Hello, guys.

Are you all right? Good.
Thank you, Adam.

Little bit starstruck.

Well, so you should be, mate.
LAUGHTER

Adam has served a Spanish
bean and chorizo stew,

topped with smoked cod en papillote,

and finished with a parsley oil

and a chorizo crumb.

Looks lovely, Adam. Thank you.

The fish was really beautifully
cooked.

The beans are really buttery
and soft,

but I think the parsley oil
could be more intense.

It's a big bowl of warm, comforting,
smoky paprika.

Some lovely flavours,

but could there be just something
that shows a little bit more skill

at this stage?

He didn't manage to make the tuile.
That might have added that textural

side, which would have really helped
lift this dish into something other

than just really good pub grub.

The fish itself, it's cooked
very, very nicely.

He's kept it in the bag.
It's stayed moist. That's great.

On a cold winter's night,
I would eat all of that.

Come on, Chef. 15 minutes, yeah?
Pastry work.

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

I really want to dive into
this pudding.

It's screaming sugar and sweetness
to me.

You know, it's got to have that real
lovely zingy sharpness of lemon

to sort of counteract all
those sweet elements.

Make sure everyone's got the same
amount of meringue cos otherwise

you get envy. You've inspired me.

Have I? That frightens me.
Don't blame me.

I'm also slightly scared for him
because he's got to set a

lemon curd, cook meringue
and caramelise figs,

so he's got a lot on his plate.

Oh, you little beauties.

Tap the side. Tap the side.
Tap the side.

Don't put your finger in. There!
Oh, I've got you.

That works...

It's a builder's approach
to decorating, right?

I'm not allowed to paint at home.
Great. Let's go!

Come on! Thank you, guys.

Hello. Hello. Hi. You OK?

Yeah. Yeah, good. Great.

Oh, wow. Look at that.
Oh, thank you.

So I've made you a sable biscuit
with Italian meringue,

lemon curd and a baked fig.

Thank you. Thank you, Adam.

I think because the biscuit is so
sweet and the meringue's so sweet,

that acidity in that lemon
curd is just perfection.

It's sensational. I wanted to
faceplant myself in it.

It was that good.

He's totally nailed this. It is
like eating a lemon sherbet.

It sparkles with flavour.

It's so sharp, it's just...
It's just delicious.

So the fig, it's not needed
cos that tart is banging.

The pastry just melts away
in the mouth.

The meringue is just beautifully
set and soft.

It's great. He's done really,
really well.

Really good pastry, fantastic
meringue.

And it's holding up perfect.

The Spanish stew I know was a bit
rough and rustic,

but if they ask me about it,
that's how it's meant to be.

But I'm so happy I managed
to get all those plates done.

Phew!

Forest, first course in ten, please.

I'm really intrigued by this dish.

I think it's going to be interesting
to see how noodles work

with the cheese sauce.

Lobster is one of those things.

It can be great,
but it is really easy to overcook,

you can under-season it.

It's all sounding to me really rich.

How is there going to be a balance
of flavours here?

Well done. OK. Off you go.
Thank you.

Hello, guys. Hi, Forest. Hello.

So today I've made for you a lobster
and cheese yee mein,

which is a traditional
Hong Kong dish.

On the side, there is a
cheese sauce.

Hopefully you'll enjoy it.
Thank you.

Thank you very much.

This actually is very
one-dimensional.

You've got lobster that isn't
giving much flavour.

The cheese sauce isn't giving
much flavour.

You're just not getting
a great deal from it,

you know? And that is a shame.

I've got a sort of generic,
cheesy sauce.

No lovely, delicate kind
of brothy shellfish flavour.

My lobster was quite tough,
and it had some little bits of shell

that hadn't been removed,
which was a little disappointing.

There's something about the flavour
profile that just hasn't quite hit

the spot. Mm.

First savoury dish from Forest.
Yes, it's tasty.

But my concern here is that these
are noodles that have come

out of a packet. There's not a lot
to this dish.

Come on, Forest. 15 minutes,
Eton mess, yeah?

15 minutes. You can do it.

Eton mess is such a classic.

I'm interested to see how balsamic
glaze and clotted cream ice cream

works with that.

Is that just glaze?
Yeah. So really sugary sweet.

It's sweet, but also give
a good amount of sharpness.

For me, a perfect Eton mess
is a mess.

I don't like it where they try
and sort of construct it on a plate.

OK. Perfect. Nice little rocher.
Very good.

Is that it? Is there anything else
to go on top of the quenelle?

Nothing else. OK.

Beautiful. Very, very good indeed.

Today I'm serving you my version
of Eton mess.

Macerated strawberries, topped
with balsamic glaze,

a meringue shard and a clotted
cream ice cream.

Thank you. Thank you very much.

I think it looks really smart.

The berries are lovely and glossy.

I think with the dish, I would
have preferred a bit of cream

because my ice cream very quickly
sort of dissipated and then I'm left

with a lot of strawberry,
so the balance was sort of off.

This is a lovely shard of meringue,
but it's not chewy.

And then the clotted cream
ice cream, it's fine.

But together they're not
just a kind of delicious pudding

that I can't stop eating.

I like the lightness of
the strawberries, and actually,

the clotted cream ice cream
was very milky.

So, for me, I don't think it was
an Eton mess, but I enjoyed it

for a lighter dessert.

That balsamic is really strong.

He said it was going to be sharp.
That's really sharp.

I think the meringue shards
are lovely because they're so light,

they just completely melt
in your mouth in a sugary puddle.

Listen, it's a smartened-up
Eton mess.

It's an Eton tidy.

Seriously, one hour and 15 minutes
just go immediately.

There was such a great buzz, erm,
that I'm still buzzing!

Anurag, pakoras, four minutes.

Thank you. Great. What's this one?

This is tamarind chutney.

The tamarind chutney,

I think it's going to be really
lovely to have that figgy, datey

sweetness to the dish.

That looks great, my friend.
Thank you.

This is one of my favourite dishes

and I have eaten bread pakora
many times before.

But, actually, this is a tricky,
tricky dish.

The green chutney, I want it to be
really spicy,

full of chilli heat to offset

that bread pakora, which if it's
cooked right, I imagine

is going to be light and crispy.

Is there anything else to go on
here? Yeah. Tea.

The tea. The chai.
The chai, the chai.

It looks great. Fantastic!

Thank you very much.

I love that. I love that. Well done.
Cheers.

Thank you very much.

Cheers. Wow, thank you.

For his starter, Anurag's made
bread pakora,

stuffed with potatoes spiced
with onion, coriander,

fennel seeds and garam masala,

served with a spiced masala chai.

The smells are wonderful.

And do you know what? It's my first
time of having a battered sandwich,

so I'm really, really happy
about that.

This is such a clever dish.

The tamarind chutney is, like,
intense and sour

and sticky and sweet.

The coriander chutney is spicy
and vibrant and delicious.

It's a dreamy dish and it's fun.

What he's done is put quite
a heavily spiced filling

in the potatoes.

It's like a sandwich but
on steroids,

cos it's deep-fried in batter.

Just so much flavour. Who would
have thought

a bit of mashed potato, a few onions
and a few spices could produce

something so delicious?

It's sweet and it's hot
and it's sharp with the chutneys.

And I'll tell you what -
for a deep-fried sandwich,

it is very well presented.

Anurag, well done. 15 minutes now
for this curry. Yeah?

Thank you.

What have you got left to go
on the plate?

Onion rings. Chicken.

Let's hope that chicken breast
is roasted to perfection

with a juicy middle.

There's flavours on there
that really jump out at me

that I love. Curry sauce -

I'm a big sucker for a nice,
warming curry sauce.

Fabulous.

I like the look of this, Anurag.

Give them a big smile, my friend.
Give them a big smile.

There we go. Go on, then.
Off you go. Thank you very much.

Hello again. Hi! Hello.

Thank you.

Anurag's main is roasted
chicken breast with basmati rice,

Anurag's main is roasted
chicken breast with basmati rice,

cucumber raita, pickled onion rings,

crispy okra fries, finished with
a makhani curry sauce,

made with cream, fenugreek
and garam masala.

Oh! I feel relieved.

I was worried about my chicken
breast, whether it will be

too dry. But I'm glad.
I think it turned out well

when I cut through it. It felt nice.

Hopefully it tastes nice as well.

The curry sauce is delicious.

It's well spiced,
it's well seasoned.

It's the best thing about
the whole dish.

But I'm sad to say that my chicken
is just quite tough.

It's just quite hard to get into.
The curry sauce,

totally agree with you. It's nice.
It's warming.

The rice, I think, cooked perfectly.

Individually, I think the flavours
are OK, but for me,

it just needs that extra oomph,
which it doesn't have.

The makhani sauce, rich and spicy
with all that cream in there.

The crispy okra, lovely and crisp.

That's really good.
Perfectly cooked rice.

But the chicken breast is going
a little dry.

Omar is cooking prawn toast.
We've got chilli oil, which I love.

Sweetcorn puree which could be
delicious, and add a sweetness.

If he balances out all those
flavours,

this is a banger of a dish.

And prawn toast. There's no Chinese
takeaway I'm ordering

without prawn toast. Yeah.

That's massive. I thought we were
going to get little flat bits,

like you get from the takeaway.
OMAR CHUCKLES

Mate! Not today. It's a Gregg-size
portion. Luxurious!

My mouth is watering
thinking about this dish.

Go knock them dead. Let's go.

It looks beautiful.
Proper Omar dish. Well done.

Hey. Hi!

So I made for you a prawn toast
with a sweetcorn puree,

some pickled radishes,
and a chilli oil.

Thank you. Nice. Thank you.

Looks great. Cheers.

He's got big pieces of prawn
in the prawn toast instead

of it all being mushed together.

It's kind of retro fabulous, isn't
it, with the yellow sweetcorn

and the pink radishes on top?

The chilli oil is properly hot.

Deliciously aromatic prawn cake.

I...

I want to take Omar home.
LAUGHTER

The sweetcorn is silky smooth
and lovely,

and soft and sweet.
It's a stand-out dish, so bravo.

Fantastic.

Love the sweetness of the
corn puree.

Love the sesame nuttiness that's
running through the prawn toast.

And there's a great deal
of chilli to finish with.

Right, Omar, you've got 15 minutes
till the next plate. Well done.

I've got to fry off my vegetables,

roll up my noodles, cook my noodles.

I think that's pretty much
everything.

I love the idea of Omar's main,
but I am really worried for him

about how he's going to make
the handmade noodles in such a short

space of time, with so many other
elements that he's got to get

ready as well.

Nice collection of ingredients
there, mate.

Thank you.

Just drop them on from a height.

Yeah, they look lovely,
don't they?

I love the idea of a really
kind of wholesome broth.

Oh, that tastes nice.

It's got a lovely kind of balance of
quite healthy and then some lovely

fried stuff in there to get our
taste buds kind of tantalised,

so I'm kind of really excited.

Are you happy with it? I'm happy.

Well done. Thank you.
Well done, mate.

Hey! Hey. Hi!

Omar's made crispy chicken
and mushroom ramen,

flavoured with sesame, lemongrass
and gochujang paste,

flavoured with sesame, lemongrass
and gochujang paste,

with water chestnuts and handmade
noodles.

Honestly, these cannot be handmade.
Oh!

Look at them.

They look shop-bought. No!

The chicken has the most delicious
crispy skin.

It's tender and perfect.

The water chestnuts have got a tiny
bit of caramelisation on them.

There's flecks of red chilli
just to spark up

all those flavours.
It's technically genius.

I'm still not over how good
these noodles look.

I mean, they are so thin,
so fine, and so regular.

That broth! I mean, I could bath
in that broth.

There's so much going on.

Rich sesame, the chicken.
It's dancing around the tongue.

Gee, yeah, this guy can really cook.

We wanted crispy chicken skin.
We got the crispy chicken skin.

We wanted noodles which had a snap.
We've got those noodles.

I think that's really good.

That broth starts with peanut
butter, goes salty, goes quite

vinegary, and then finishes
with chilli.

It's just very unusual.
But then that's Omar, right?

That was amazing. You don't get
the chance to take in that

there's three winners up there
that you've idolised for years.

So, yeah, just taking a moment
and a breath.

Quarterfinal days we know
are always big.

It was an extraordinary
array of food.

We got the comments from the guests
in the dining room.

Brilliant feedback.
We now need to make a decision.

Omar, we know, is a really,
really adventurous cook.

He has got applauded by us
and also by the dining room.

There's no reason why Omar
doesn't go through to Knockout Week.

Is that agreed? Put him through.
Omar deserves it.

Then there's really question
marks over the other three.

I thought Anurag's starter

had an element of fun,
and the dining room

really enjoyed it.

His main course - chicken curry.

We had a really lovely makhani
sauce, but that chicken breast

was slightly dry.

Adam cooked a nice spicy
bean chorizo stew,

but we didn't get the tuile.

That dessert, it was skilful.
Very good pastry.

And the guests in the dining
room were impressed by it.

For the first time in
the competition, Forest cooked

a savoury dish. But it was some
noodles out of a packet,

a bit of cheese sauce and a lobster
tail. There wasn't a lot to it.

I thought Forest did
Eton mess a good service.

The feedback from the dining
room is that you've messed

around with Eton mess too much,
it needs some cream to

bring it all together.

Right now, we've got a decision
to make.

We know that we can only take
the best cooks with us.

Who stays? Who goes?

I don't want to leave. I think I'm
going to have to be pulled out

of here screaming, cos I'm not done.
I'm not done at all.

Personally, I think I did a decent
enough job, but you never know.

I would love to stay as long
as possible,

yeah, but everybody else
is so good as well

so I'll just leave it to the judges.

That was an extraordinary
quarterfinal. At the start of this,

we did say we could only take
the best cooks with us,

and we have decided that one
of you is leaving us.

The person leaving us is...

..is Forest.

Lovely having you in
the competition. Great to meet you.

I'm sorry you're leaving us.
Thank you. Cheers.

Today the competition has been
incredibly tough.

A bit disappointing,
but I had so much fun.

You know, I'm still very,
very glad that I went this far.

Congratulations, you three.

You are through to Knockout Week.

LAUGHTER

What?! Come on!

What?!

That is incredible.

Once again, I had my name just
going through my head,

"You're going out that door."
And I'm still here.

I'm feeling just top of the world.

That's what I came here for,

and I am so glad today
they liked my cooking.

I feel like now I've got the little
pat on the back,

a bit of confidence. I think there's
hopefully no stopping me.

Next time, nine new hopefuls...

I'm stressing! Ah!

..audition for the right to wear
a coveted MasterChef apron...

Can't believe it! Five minutes, ah!

..and to secure their place
in the competition.

Wow. This is something I've
never seen before.

It's divine.