Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:03,040 --> 00:00:06,120
It's the MasterChef quarterfinal,
2
00:00:06,160 --> 00:00:10,560
and this week's four
best cooks are back.
3
00:00:10,600 --> 00:00:14,080
Really excited and, strangely,
really nervous today.
4
00:00:14,120 --> 00:00:16,800
The butterflies are like,
it's a farm!
5
00:00:18,920 --> 00:00:20,680
The pressure is on.
6
00:00:20,720 --> 00:00:23,560
It's on before I even touch
the stove.
7
00:00:23,600 --> 00:00:25,600
I just want to put out
the best food I can,
8
00:00:25,640 --> 00:00:28,680
and I've only got one chance
to do it.
9
00:00:28,720 --> 00:00:31,840
When you go in there, the adrenaline
gets going and you're like,
10
00:00:31,880 --> 00:00:33,840
"I just want to get on and cook
and do it."
11
00:00:33,880 --> 00:00:37,000
Tonight, their toughest
challenge so far...
12
00:00:37,040 --> 00:00:39,640
You need to roll and fry
as fast as you can.
13
00:00:39,680 --> 00:00:43,280
..stands between them and
a place in knockout week.
14
00:00:43,320 --> 00:00:46,040
It's really quite delicious.
15
00:00:46,080 --> 00:00:47,520
Just to relax you even further,
16
00:00:47,560 --> 00:00:50,320
you're supposed to be serving now.
17
00:00:50,360 --> 00:00:53,800
I'm impressed by their fight,
their drive, their desire.
18
00:00:53,840 --> 00:00:57,240
If they've got this far,
they're going to want to go further.
19
00:00:57,280 --> 00:00:59,160
I think we've got a great four.
20
00:00:59,200 --> 00:01:01,760
I think we're in
for a really exciting day.
21
00:01:19,520 --> 00:01:22,840
Welcome to the MasterChef
quarterfinal, and you four
22
00:01:22,880 --> 00:01:25,120
should be really proud
of yourselves.
23
00:01:25,160 --> 00:01:28,440
But you need to prove that
you've got what it takes to go
24
00:01:28,480 --> 00:01:31,080
even further in this competition.
25
00:01:33,120 --> 00:01:35,960
To help us make the ultimate
decision on who goes
26
00:01:36,000 --> 00:01:37,880
into knockout week,
27
00:01:37,920 --> 00:01:43,160
we have invited two past champions
and a semifinalist of MasterChef.
28
00:01:43,200 --> 00:01:43,320
we have invited two past champions
and a semifinalist of MasterChef.
29
00:01:43,360 --> 00:01:45,240
Irini Tzortzoglou,
30
00:01:45,280 --> 00:01:47,160
Tom Rhodes
31
00:01:47,200 --> 00:01:48,880
and Nisha Parmar.
32
00:01:50,600 --> 00:01:53,200
You have a massive job.
33
00:01:53,240 --> 00:01:55,320
1 hour and 15 minutes
to cook for us
34
00:01:55,360 --> 00:01:59,040
two courses and four plates
of each course.
35
00:01:59,080 --> 00:02:02,640
At the end of this, we will only
take the best cooks with us.
36
00:02:02,680 --> 00:02:06,200
Ladies and gentlemen, we wish you
the very best of luck.
37
00:02:06,240 --> 00:02:07,520
Let's cook.
38
00:02:14,000 --> 00:02:16,520
I've got quite a lot to do, yeah.
39
00:02:16,560 --> 00:02:19,160
It's going to be
a quite tall order.
40
00:02:21,120 --> 00:02:24,640
Miles, very creative,
very inventive.
41
00:02:24,680 --> 00:02:27,880
I love his flavours,
but being creative means
42
00:02:27,920 --> 00:02:30,120
that he could divide the crowd.
43
00:02:31,840 --> 00:02:36,080
I really like the idea of classic
French cooking, but as usual,
44
00:02:36,120 --> 00:02:38,080
with my dishes, I'm changing
things up a little bit.
45
00:02:38,120 --> 00:02:39,600
It's not going to be traditional.
46
00:02:39,640 --> 00:02:42,440
There's going to be a French person
somewhere crying watching this.
47
00:02:42,480 --> 00:02:44,560
But don't worry, it's all in hand.
48
00:02:46,960 --> 00:02:49,000
Miles? Yes.
Quarterfinal. Yep.
49
00:02:49,040 --> 00:02:50,800
What are you going to make for us?
50
00:02:50,840 --> 00:02:53,440
To start with, I'm doing torched
mackerel on butternut squash
51
00:02:53,480 --> 00:02:54,920
with a sauce vierge.
52
00:02:54,960 --> 00:02:58,200
Sauce vierge classically tomatoes,
shallots, olive oil.
53
00:02:58,240 --> 00:03:00,080
My version is going to be
a little bit different.
54
00:03:00,120 --> 00:03:03,000
I'm using pickled pears
rather than tomatoes to add
55
00:03:03,040 --> 00:03:05,480
that fresh sort of pickled note.
56
00:03:05,520 --> 00:03:07,960
And dessert is going to be
a clafoutis with nutmeg,
57
00:03:08,000 --> 00:03:10,240
cardamom, dates, raspberries.
58
00:03:10,280 --> 00:03:13,720
Are you at all concerned
of the guests reading a menu
59
00:03:13,760 --> 00:03:15,280
that says pear and mackerel?
60
00:03:15,320 --> 00:03:17,840
I guess they're probably looking
at it thinking, "What's he doing?"
61
00:03:17,880 --> 00:03:19,960
But just want to show
that I'm daring enough
62
00:03:20,000 --> 00:03:21,840
to just try different things.
63
00:03:24,600 --> 00:03:27,720
Mackerel with a torched skin.
Nice crispy skin, beautiful.
64
00:03:27,760 --> 00:03:29,320
Oily fish, great.
65
00:03:29,360 --> 00:03:30,680
He says a sauce vierge.
66
00:03:30,720 --> 00:03:32,120
But it's not, is it?
67
00:03:32,160 --> 00:03:34,840
He's taking bits of the sauce
vierge and he's just playing
68
00:03:34,880 --> 00:03:36,560
around with it.
69
00:03:36,600 --> 00:03:40,360
I've never, ever had a mackerel
with a pear, but I'm willing to keep
70
00:03:40,400 --> 00:03:41,680
an open mind.
71
00:03:42,920 --> 00:03:44,720
Followed by a clafoutis.
72
00:03:44,760 --> 00:03:46,760
Clafoutis being a lovely pudding
73
00:03:46,800 --> 00:03:49,080
made from a batter, classically
done with cherries.
74
00:03:49,120 --> 00:03:52,320
We have got dates and raspberries.
75
00:03:52,360 --> 00:03:53,920
It could be delicious.
76
00:03:53,960 --> 00:03:57,280
The actual batter itself, nice
and light, soft across the top.
77
00:03:57,320 --> 00:03:59,080
But if it's over-whipped,
it's like a souffle
78
00:03:59,120 --> 00:04:00,480
and it completely collapses.
79
00:04:00,520 --> 00:04:02,400
We don't want a collapse.
80
00:04:06,480 --> 00:04:08,120
This is going to be tight today.
81
00:04:08,160 --> 00:04:11,880
It's just trying to find a balance
between not rushing and doing things
82
00:04:11,920 --> 00:04:16,160
properly and then enough speed
to get things set.
83
00:04:16,200 --> 00:04:19,600
I have fallen in love with
Thuy's Vietnamese flavours.
84
00:04:19,640 --> 00:04:21,520
It's really good, it's exciting,
85
00:04:21,560 --> 00:04:23,160
it's vibrant, it's colourful.
86
00:04:27,160 --> 00:04:28,800
Tell us what you're going
to cook for us.
87
00:04:28,840 --> 00:04:31,640
I'm going to make a twist
on a Vietnamese banh mi.
88
00:04:31,680 --> 00:04:33,480
Many people might not know
about Vietnam.
89
00:04:33,520 --> 00:04:35,680
There was a huge French influence,
90
00:04:35,720 --> 00:04:37,920
and so a banh mi is a French
baguette,
91
00:04:37,960 --> 00:04:41,360
usually filled with Vietnamese
flavours, pickles and meat. That's
right.
92
00:04:41,400 --> 00:04:43,880
So instead of making baguettes,
which take too long to do
93
00:04:43,920 --> 00:04:46,120
in an hour, I'm going to make
a flatbread.
94
00:04:46,160 --> 00:04:48,200
And what sort of meat are
you putting in this banh mi?
95
00:04:48,240 --> 00:04:50,480
I'm making a Vietnamese
chicken marinade.
96
00:04:50,520 --> 00:04:52,520
Why did you choose the banh mi?
97
00:04:52,560 --> 00:04:54,320
It's something I have always
as a child.
98
00:04:54,360 --> 00:04:56,240
When you go to school
in the morning, your mum
99
00:04:56,280 --> 00:04:57,680
would give you some money.
100
00:04:57,720 --> 00:05:00,120
You'd go to the stand, you'd pick up
your sandwich for the day.
101
00:05:00,160 --> 00:05:02,320
And it's something I eat
a lot for my friends.
102
00:05:02,360 --> 00:05:04,080
OK, and then dessert?
103
00:05:04,120 --> 00:05:07,120
It's going to be a lemon posset
topped with passion fruit
104
00:05:07,160 --> 00:05:11,240
and a shortbread beside for a little
bit of texture contrast.
105
00:05:14,040 --> 00:05:16,320
Banh mi, I really love.
106
00:05:16,360 --> 00:05:18,560
We're getting Vietnamese
flavours in a salad.
107
00:05:18,600 --> 00:05:20,880
Garlic mayonnaise, chicken
which has been cooked
108
00:05:20,920 --> 00:05:24,240
with lots of different flavours,
should be sharp and chilli hot,
109
00:05:24,280 --> 00:05:27,840
with a piece of flatbread that
you can make into your own wrap.
110
00:05:27,880 --> 00:05:30,040
I really like a good sandwich,
111
00:05:30,080 --> 00:05:32,760
but is it enough for a quarterfinal?
112
00:05:35,400 --> 00:05:38,560
Lemon posset, one, it's got to be
really, really lovely and sharp.
113
00:05:38,600 --> 00:05:40,640
But if that posset doesn't set,
114
00:05:40,680 --> 00:05:43,480
you've got yourself a lemony,
creamy drink.
115
00:05:43,520 --> 00:05:45,400
That's no good to anybody.
116
00:05:48,120 --> 00:05:51,000
Everything, it's all over the place.
117
00:05:51,040 --> 00:05:53,440
Linda has impressed me.
118
00:05:53,480 --> 00:05:56,880
We've seen lemon tart,
an amazing chocolate fondant
119
00:05:56,920 --> 00:06:01,000
with a caramel centre, and we've
even seen North African chickpeas
120
00:06:01,040 --> 00:06:02,760
with perfectly cooked fish.
121
00:06:02,800 --> 00:06:05,760
She just needs to give us
a bit of polish.
122
00:06:07,400 --> 00:06:11,280
From lemon tarts to
Moroccan fish, an octopus?
123
00:06:11,320 --> 00:06:14,360
I know.
I must be mad!
124
00:06:14,400 --> 00:06:16,200
What are your two courses?
125
00:06:16,240 --> 00:06:19,840
So I'm doing an octopus
and a clam linguine,
126
00:06:19,880 --> 00:06:23,360
and a fig and apple pudding
127
00:06:23,400 --> 00:06:24,920
with butterscotch sauce.
128
00:06:24,960 --> 00:06:26,680
Do you like octopus?
I love it.
129
00:06:26,720 --> 00:06:28,200
You cook octopus at home a lot?
130
00:06:28,240 --> 00:06:31,560
A few times, yeah,
but not one that size!
131
00:06:31,600 --> 00:06:33,280
LINDA LAUGHS
132
00:06:39,320 --> 00:06:42,400
If Linda can cook this octopus
properly, I'll be really impressed,
133
00:06:42,440 --> 00:06:46,160
cos she's only got an hour
to cook it, chop it up and serve
134
00:06:46,200 --> 00:06:47,320
the whole thing.
135
00:06:49,000 --> 00:06:50,640
Oh, cook, cook, cook.
136
00:06:50,680 --> 00:06:52,080
Right.
137
00:06:52,120 --> 00:06:55,400
{\an8}I don't normally cook that much
in an hour and 15 minutes.
138
00:06:55,440 --> 00:06:57,240
I'm normally taking my time
139
00:06:57,280 --> 00:06:59,760
in the kitchen at home.
140
00:06:59,800 --> 00:07:01,520
She's making a beautiful pudding.
141
00:07:01,560 --> 00:07:03,080
We've got apples across the top
142
00:07:03,120 --> 00:07:05,200
and they're going to have
figs inside.
143
00:07:05,240 --> 00:07:09,840
I'm hoping she puts enough fig
in there so that flavour permeates.
144
00:07:09,880 --> 00:07:13,200
I'm also hoping that she's
really greased those moulds,
145
00:07:13,240 --> 00:07:16,200
because if she doesn't,
it could stick.
146
00:07:16,240 --> 00:07:20,840
It's so stressful, because if that
goes all wrong, and all them people
147
00:07:20,880 --> 00:07:22,360
are trying your food,
148
00:07:22,400 --> 00:07:24,320
I am so worried about it.
149
00:07:24,360 --> 00:07:26,400
I'm laughing,
but inside I'm dying!
150
00:07:31,080 --> 00:07:33,000
Oh, it's smelling good.
151
00:07:33,040 --> 00:07:35,720
Owen is a flavour master
in my opinion.
152
00:07:35,760 --> 00:07:37,000
That poached cod
153
00:07:37,040 --> 00:07:40,080
in that tamarind sauce
was absolutely delicious.
154
00:07:40,120 --> 00:07:43,560
That pork tenderloin the last
round with that exquisite mushroom
155
00:07:43,600 --> 00:07:45,720
sauce was impressive.
156
00:07:45,760 --> 00:07:49,400
Everything he cooks
makes the crowd happy.
157
00:07:49,440 --> 00:07:52,160
I'm taking a big risk
in this round, as I have a lot
158
00:07:52,200 --> 00:07:53,760
of things to prepare.
159
00:07:53,800 --> 00:07:55,840
So it's going to be challenging.
160
00:07:55,880 --> 00:07:58,000
I'm going to listen
to what my mum says.
161
00:07:58,040 --> 00:08:01,840
"Owen, whatever you do,
keep your eye on the stove."
162
00:08:01,880 --> 00:08:04,920
My first course is chicken liver,
163
00:08:04,960 --> 00:08:09,840
piri-piri, with a roti flatbread.
164
00:08:09,880 --> 00:08:11,760
The next course is salmon en croute.
165
00:08:11,800 --> 00:08:14,320
So, salmon in pastry
with cream spinach?
166
00:08:14,360 --> 00:08:16,560
That's correct.
You've made this before?
167
00:08:16,600 --> 00:08:19,120
Once, for my partner.
168
00:08:19,160 --> 00:08:21,840
She wanted to be surprised,
and this was it.
169
00:08:21,880 --> 00:08:23,600
So she was like, "Wow!"
170
00:08:23,640 --> 00:08:25,440
First was the wow factor.
171
00:08:25,480 --> 00:08:27,400
And then when she just cut through,
172
00:08:27,440 --> 00:08:29,240
oh!
173
00:08:32,360 --> 00:08:34,080
It was a wonderful evening.
174
00:08:37,200 --> 00:08:39,480
Owen realises he's up
against a time constraint.
175
00:08:39,520 --> 00:08:41,280
And right now he's doing
two things at once.
176
00:08:41,320 --> 00:08:43,520
With his right hand,
he's mixing up some roti bread,
177
00:08:43,560 --> 00:08:44,960
and with his left hand,
178
00:08:45,000 --> 00:08:48,200
he's crushing up bird's eye chillies
to make his piri-piri.
179
00:08:48,240 --> 00:08:50,600
Piri-piri spice, nice hot chilli
180
00:08:50,640 --> 00:08:53,960
around the outside with cumin
and coriander
181
00:08:54,000 --> 00:08:57,400
all mixed together.
Lovely.
182
00:08:57,440 --> 00:08:59,160
Salmon en croute.
183
00:08:59,200 --> 00:09:00,520
Whoa, that's ambitious.
184
00:09:00,560 --> 00:09:02,520
He's cooking the spinach before he
puts
185
00:09:02,560 --> 00:09:05,040
the spinach between the fish
and the pastry.
186
00:09:05,080 --> 00:09:08,200
And I hope he really squashes that,
drains it.
187
00:09:08,240 --> 00:09:10,080
If not, the moisture's going
to come out of the fish.
188
00:09:10,120 --> 00:09:12,120
More moisture's going
to come out of the spinach.
189
00:09:12,160 --> 00:09:16,040
And you can only guess how soggy
his pastry's going to be.
190
00:09:21,560 --> 00:09:23,760
I'm so excited to be here.
191
00:09:23,800 --> 00:09:25,640
MasterChef has changed my life.
192
00:09:25,680 --> 00:09:29,680
I'm now a private chef
and I have the amazing job
193
00:09:29,720 --> 00:09:32,160
of cooking for some
well-known celebrities.
194
00:09:32,200 --> 00:09:35,880
So I've actually been
living my dream.
195
00:09:35,920 --> 00:09:40,160
You are so nervous in this round,
but I would say to them,
196
00:09:40,200 --> 00:09:43,720
"Go for it.
Just create pleasing, lovely food."
197
00:09:45,800 --> 00:09:48,760
I like to think
that I can be quite kind,
198
00:09:48,800 --> 00:09:53,040
because I know what pressure
the contestants are under,
199
00:09:53,080 --> 00:09:55,680
but I'm still looking
for excellence.
200
00:09:58,080 --> 00:10:01,040
Miles, seven minutes
on your first course.
201
00:10:01,080 --> 00:10:03,240
We doing all right?
Yeah.
202
00:10:03,280 --> 00:10:04,720
Fish is there,
ready to be torched?
203
00:10:04,760 --> 00:10:06,520
Fish is ready to be torched.
204
00:10:07,880 --> 00:10:10,680
It's quite bold to put pears
and the sauce vierge
205
00:10:10,720 --> 00:10:12,160
against that mackerel.
206
00:10:12,200 --> 00:10:13,760
It's definitely an ambitious cook.
207
00:10:13,800 --> 00:10:15,840
Hopefully it's not too fruity.
208
00:10:15,880 --> 00:10:16,880
Right, samphire.
209
00:10:18,880 --> 00:10:20,640
The tempura samphire,
210
00:10:20,680 --> 00:10:23,080
that's got to be really light,
really crispy, cos if it turns out
211
00:10:23,120 --> 00:10:26,480
greasy with the mackerel,
that's not going to be nice at all.
212
00:10:26,520 --> 00:10:27,960
Looking pretty sexy.
213
00:10:28,000 --> 00:10:30,400
You have a minute to get this out.
214
00:10:31,640 --> 00:10:32,680
Very pretty.
215
00:10:32,720 --> 00:10:34,040
Come on, let's go.
Let's go!
216
00:10:34,080 --> 00:10:35,200
Go, go, go!
217
00:10:38,560 --> 00:10:39,880
Hello. Hi, Miles.
Hello, Miles.
218
00:10:42,400 --> 00:10:46,520
So, today I've made you
torched mackerel, sauce vierge
219
00:10:46,560 --> 00:10:49,160
with pickled pear,
tempura samphire,
220
00:10:49,200 --> 00:10:51,920
butternut squash
cooked in chicken fat.
221
00:10:51,960 --> 00:10:53,720
Enjoy.
Thank you. Thank you, Miles.
222
00:10:53,760 --> 00:10:55,120
See you later, guys.
223
00:10:57,720 --> 00:11:01,240
I mean, this dish looked stunning
and it tasted stunning.
224
00:11:01,280 --> 00:11:04,480
The mackerel, cooked beautifully
where the flesh has just got
225
00:11:04,520 --> 00:11:05,960
that glisten on it.
226
00:11:06,000 --> 00:11:09,080
I think what he's really nailed
here is the cooking on that tempura.
227
00:11:09,120 --> 00:11:11,320
It was so light, so crispy.
228
00:11:11,360 --> 00:11:13,400
Do you know what I really love?
229
00:11:13,440 --> 00:11:16,280
That pickling of the pear coming
through with the sauce vierge.
230
00:11:16,320 --> 00:11:17,800
It's very clever.
231
00:11:17,840 --> 00:11:20,200
I would pay good money to eat
this in a restaurant.
232
00:11:20,240 --> 00:11:22,440
It's totally up my street.
233
00:11:23,960 --> 00:11:26,240
I got a piece of mackerel
which has been filleted
234
00:11:26,280 --> 00:11:27,560
very, very well.
235
00:11:27,600 --> 00:11:30,040
Sauce vierge is lovely and sharp.
236
00:11:30,080 --> 00:11:32,800
I like the sweetness of the
butternut squash against the oily
237
00:11:32,840 --> 00:11:35,480
fish, and the pear,
I really, really like.
238
00:11:35,520 --> 00:11:37,680
That is a really elegant dish.
239
00:11:39,640 --> 00:11:43,760
Miles, you've got desserts to do,
my friend, you've got 15 minutes.
240
00:11:43,800 --> 00:11:47,520
Clafoutis is quite a difficult
dessert to get perfectly right.
241
00:11:47,560 --> 00:11:50,680
And I really want to make sure
that those spices come through.
242
00:11:50,720 --> 00:11:52,920
I think with the dates,
the nutmeg and cardamom,
243
00:11:52,960 --> 00:11:55,000
I think that could work really well.
244
00:11:55,040 --> 00:11:57,480
Hopefully the raspberries
will give it a bit of lift
245
00:11:57,520 --> 00:12:00,160
and a little bit of acidity.
246
00:12:00,200 --> 00:12:01,880
Clafouti look OK?
247
00:12:01,920 --> 00:12:03,240
They've sunken a little bit,
248
00:12:03,280 --> 00:12:05,640
more than I would have
liked them to, but...
249
00:12:05,680 --> 00:12:07,360
Yeah, yeah, I'm happy with that.
250
00:12:07,400 --> 00:12:08,520
Let's go.
251
00:12:10,960 --> 00:12:13,640
Thank you very much.
You're welcome.
252
00:12:13,680 --> 00:12:18,400
So this is my version of a Clafouti
with cardamom, nutmeg, thyme,
253
00:12:18,440 --> 00:12:21,280
dates and raspberries,
finished with creme fraiche,
254
00:12:21,320 --> 00:12:22,800
seasoned with a bit of nutmeg.
255
00:12:22,840 --> 00:12:24,640
Thank you. Thank you. Bye, guys.
Good luck.
256
00:12:24,680 --> 00:12:26,720
Thanks.
257
00:12:26,760 --> 00:12:28,240
Oh, God, that's such a relief.
258
00:12:28,280 --> 00:12:29,600
Yeah, I'm buzzing.
259
00:12:29,640 --> 00:12:31,720
That was wicked day.
I want to do it again.
260
00:12:31,760 --> 00:12:33,480
Adrenaline is pumping, boy!
261
00:12:35,920 --> 00:12:36,920
Oh!
262
00:12:39,720 --> 00:12:42,320
The nutmeg and cardamom
are coming through quite well.
263
00:12:42,360 --> 00:12:46,040
The raspberries work really well
with the spices.
264
00:12:46,080 --> 00:12:47,560
It's quite delicious.
265
00:12:47,600 --> 00:12:50,120
I like a little bit of the acidity
of the raspberry
266
00:12:50,160 --> 00:12:52,200
and the sweetness of the date.
267
00:12:52,240 --> 00:12:54,360
I find it a little bit too rich.
268
00:12:55,720 --> 00:12:59,080
I really like that he's played
around with a classic Clafouti
269
00:12:59,120 --> 00:13:01,840
and introduced some
new flavours in there.
270
00:13:01,880 --> 00:13:04,640
And that's what I like to see
in the MasterChef kitchen.
271
00:13:04,680 --> 00:13:06,240
As a clafouti, it sunk.
272
00:13:06,280 --> 00:13:09,320
This is a date-raspberry pudding.
273
00:13:09,360 --> 00:13:11,520
I like the dates at the bottom.
They're nice.
274
00:13:11,560 --> 00:13:12,880
They're not too sweet.
275
00:13:12,920 --> 00:13:16,920
However, that batter mix
is far, far too wet.
276
00:13:20,840 --> 00:13:23,200
How many flatbreads
have you made so far, Thuy?
277
00:13:23,240 --> 00:13:24,960
This is my first one.
Sorry.
278
00:13:25,000 --> 00:13:27,960
Right, you've got eight minutes,
Thuy, you need to roll and fry
279
00:13:28,000 --> 00:13:30,080
as fast as you can.
280
00:13:30,120 --> 00:13:33,240
Thuy's main course,
a twist on chicken banh mi.
281
00:13:33,280 --> 00:13:35,680
Oh, this is going to remind me
of my Vietnamese holiday.
282
00:13:35,720 --> 00:13:37,840
It's the best street food ever.
283
00:13:37,880 --> 00:13:40,920
While those were cooking,
can you plate up the rest?
284
00:13:40,960 --> 00:13:42,360
Yes.
285
00:13:42,400 --> 00:13:44,200
Go, mayonnaise, lettuce.
286
00:13:44,240 --> 00:13:46,000
So, we've got the chicken,
which hopefully
287
00:13:46,040 --> 00:13:47,320
will be perfectly cooked.
288
00:13:47,360 --> 00:13:49,800
I want a really light flatbread,
but then we've got pickles,
289
00:13:49,840 --> 00:13:52,400
we've got red onion, we've got
a garlic mayonnaise.
290
00:13:52,440 --> 00:13:54,480
Just to relax you even further,
291
00:13:54,520 --> 00:13:56,800
you're supposed to be serving now.
292
00:13:59,800 --> 00:14:01,440
Right, we've got to go now, Thuy.
OK.
293
00:14:01,480 --> 00:14:03,200
Five minutes over, Thuy.
294
00:14:04,400 --> 00:14:06,680
Hello. Hi! Hello.
295
00:14:06,720 --> 00:14:08,960
Please accept my apology
for the lateness.
296
00:14:09,000 --> 00:14:10,400
We've all been there.
297
00:14:10,440 --> 00:14:15,400
Thuy's twist on a Vietnamese banh mi
is chicken thighs in a fish sauce
298
00:14:15,440 --> 00:14:16,000
Thuy's twist on a Vietnamese banh mi
is chicken thighs in a fish sauce
299
00:14:16,040 --> 00:14:17,960
chilli and garlic marinade,
300
00:14:18,000 --> 00:14:21,240
served on flatbread with garlic
mayonnaise,
301
00:14:21,280 --> 00:14:26,040
lettuce, cucumber, pickled chilli,
pickled onion and coriander.
302
00:14:26,080 --> 00:14:26,600
lettuce, cucumber, pickled chilli,
pickled onion and coriander.
303
00:14:26,640 --> 00:14:28,760
It's a very big piece of chicken...
304
00:14:28,800 --> 00:14:30,760
It is. ..for quite a small
flatbread.
305
00:14:30,800 --> 00:14:32,800
I can go for it.
306
00:14:32,840 --> 00:14:34,400
Here we go.
307
00:14:37,480 --> 00:14:39,120
Flatbread, it's very nice.
308
00:14:39,160 --> 00:14:41,720
It's just charred,
it's just thin enough.
309
00:14:41,760 --> 00:14:44,800
OK, it could be bigger to help
you roll it and eat it,
310
00:14:44,840 --> 00:14:47,400
but I had a pretty good go.
311
00:14:47,440 --> 00:14:50,280
The chicken's been cooked
really well, and it's absorbed
312
00:14:50,320 --> 00:14:53,040
the flavours of the chilli
and the garlic.
313
00:14:53,080 --> 00:14:56,920
Great flavours of fish sauce,
great pickle, garlic in the mayo.
314
00:14:56,960 --> 00:15:00,920
that little hint of chilli.
I think she's done a fantastic job.
315
00:15:00,960 --> 00:15:03,560
I'm really liking the buttery
soft chicken.
316
00:15:03,600 --> 00:15:05,200
I'm liking the crunch
and the sharpness
317
00:15:05,240 --> 00:15:07,120
of the pickled vegetables.
I'm enjoying it.
318
00:15:07,160 --> 00:15:09,120
But there's not a lot to this dish.
319
00:15:09,160 --> 00:15:12,800
This is a flatbread with some
things on top of it.
320
00:15:12,840 --> 00:15:16,240
15 minutes. Lemon posset shortbread,
yes?
321
00:15:16,280 --> 00:15:19,000
I love Thuy's dessert.
322
00:15:19,040 --> 00:15:23,400
The difficulty with such a simple
dessert is if you spoil one
323
00:15:23,440 --> 00:15:24,480
The difficulty with such a simple
dessert is if you spoil one
324
00:15:24,520 --> 00:15:27,280
of the elements, the dessert
is totally ruined.
325
00:15:27,320 --> 00:15:28,520
Where's your posset?
326
00:15:28,560 --> 00:15:32,080
It's in a glass chiller,
it's not quite set. Oh!
327
00:15:33,600 --> 00:15:35,080
Set, please set.
328
00:15:38,960 --> 00:15:40,680
You happy with that, Thuy?
329
00:15:40,720 --> 00:15:43,080
I prefer this a tiny bit more set.
330
00:15:43,120 --> 00:15:45,320
Right. 30 seconds, Thuy.
331
00:15:46,480 --> 00:15:49,040
I'm looking for a really nice,
crisp shortbread to go
332
00:15:49,080 --> 00:15:52,320
with that smooth lemon posset.
That's a winner for me.
333
00:15:52,360 --> 00:15:55,080
That's it. Finished?
GREGG: Beautiful.Off you go.
334
00:16:01,440 --> 00:16:05,600
So I made you a lemon posset
and a nice passion fruit on top
335
00:16:05,640 --> 00:16:08,080
and a side of shortbread.
336
00:16:08,120 --> 00:16:10,600
I hope you enjoy it.
Thank you.Thank you. Thank you.
337
00:16:16,600 --> 00:16:19,320
I was really looking forward
to the lemon posset, but there's
338
00:16:19,360 --> 00:16:21,200
something about the texture of it
339
00:16:21,240 --> 00:16:24,960
not having set
that really puts me off.
340
00:16:25,000 --> 00:16:29,280
I went for the shortbread and I find
it undercooked in the middle.
341
00:16:29,320 --> 00:16:29,760
I went for the shortbread and I find
it undercooked in the middle.
342
00:16:29,800 --> 00:16:32,680
She's packed loads of lemon flavour
into that lemon posset,
343
00:16:32,720 --> 00:16:34,880
but when I have it with the
passion fruit,
344
00:16:34,920 --> 00:16:36,760
it is mouth-puckeringly sharp.
345
00:16:36,800 --> 00:16:39,320
I think that might be too sharp
for some people.
346
00:16:39,360 --> 00:16:41,080
It's a shame, but it's, yeah,
347
00:16:41,120 --> 00:16:44,240
sadly not worked for Thuy.
348
00:16:44,280 --> 00:16:46,120
That's not posset texture.
349
00:16:46,160 --> 00:16:49,800
That's almost creme anglaise
texture, which is a shame.
350
00:16:49,840 --> 00:16:51,840
You need to be able to spoon
that out, and right now
351
00:16:51,880 --> 00:16:53,760
you could almost drink it.
352
00:16:53,800 --> 00:16:59,040
So I know there are big issues
that personally I wouldn't forgive,
353
00:16:59,080 --> 00:16:59,480
So I know there are big issues
that personally I wouldn't forgive,
354
00:16:59,520 --> 00:17:02,200
cos I think, you know,
it's the quarterfinal, you know,
355
00:17:02,240 --> 00:17:03,960
you don't make these kind
of mistakes.
356
00:17:04,000 --> 00:17:07,640
But do you know what? I hope
the flavour's good enough.
357
00:17:09,520 --> 00:17:11,840
LINDA:So slippery.
358
00:17:11,880 --> 00:17:13,520
So Linda's main is home-made
359
00:17:13,560 --> 00:17:15,720
linguini with octopus and clams
360
00:17:15,760 --> 00:17:19,040
cooked in tomatoes, garlic,
chilli and parsley.
361
00:17:19,080 --> 00:17:20,960
I am mega-excited about this.
362
00:17:21,000 --> 00:17:23,520
I really want to see some nice,
thin pasta with some nice bite
363
00:17:23,560 --> 00:17:25,760
to it as well.
364
00:17:25,800 --> 00:17:28,080
How are we doing here, Linda?
365
00:17:28,120 --> 00:17:30,120
Erm, getting there!
SHE LAUGHS
366
00:17:30,160 --> 00:17:32,720
It's hard to find a Greek
who doesn't like octopus,
367
00:17:32,760 --> 00:17:36,560
but that also makes me a little bit
of a tough critic.
368
00:17:37,640 --> 00:17:40,680
Octopus is very tough and chewy
when undercooked.
369
00:17:40,720 --> 00:17:43,520
Are you happy with that, Linda?
Yes. Yes. Well, yes.
370
00:17:43,560 --> 00:17:45,720
Wonderful. Smells good.
371
00:17:45,760 --> 00:17:48,880
It's not as neat you'd like it to
be, but...
372
00:17:48,920 --> 00:17:50,680
Well done. Thank you.
Go for it, Linda.
373
00:17:52,840 --> 00:17:57,000
For her main course, Linda
is serving handmade linguine
374
00:17:57,040 --> 00:18:01,720
with clams and braised octopus in a
chilli, garlic and tomato sauce.
375
00:18:01,760 --> 00:18:02,400
with clams and braised octopus in a
chilli, garlic and tomato sauce.
376
00:18:06,040 --> 00:18:09,880
I think this was a really nice,
light, fresh dish.
377
00:18:09,920 --> 00:18:11,480
And she's been ambitious,
378
00:18:11,520 --> 00:18:14,600
you know, she's picked two pieces
of seafood which aren't always
379
00:18:14,640 --> 00:18:15,680
the easiest to cook.
380
00:18:15,720 --> 00:18:18,320
She's made her own pasta,
she's made her own sauce,
381
00:18:18,360 --> 00:18:19,920
so I really commend her.
382
00:18:19,960 --> 00:18:21,840
The pasta has been really nicely
well made.
383
00:18:21,880 --> 00:18:25,400
It's so thin. She really knows how
to make good pasta.
384
00:18:25,440 --> 00:18:27,880
I think the clams
have been cooked well.
385
00:18:27,920 --> 00:18:29,880
The octopus is really soft.
386
00:18:31,000 --> 00:18:33,000
You eat it pleasantly.
387
00:18:33,040 --> 00:18:35,320
Overall, a very good effort.
388
00:18:35,360 --> 00:18:37,880
Nice fresh pasta, little bits
of octopus cooked well,
389
00:18:37,920 --> 00:18:39,640
nice and tender.
390
00:18:39,680 --> 00:18:42,600
Salty clams running all the way
through, sweet tomatoes.
391
00:18:42,640 --> 00:18:44,200
It's a good dish.
392
00:18:46,680 --> 00:18:49,000
Please come out.
393
00:18:49,040 --> 00:18:51,280
This pudding sounds delicious.
394
00:18:51,320 --> 00:18:53,120
Fig, apples, butterscotch
395
00:18:53,160 --> 00:18:55,520
all go really, really well together.
396
00:18:55,560 --> 00:18:58,800
GREGG:That's crumbling inside
the ramekin.
397
00:18:58,840 --> 00:19:03,240
Yes. It hasn't come out as well
as I wanted it to,
398
00:19:03,280 --> 00:19:05,720
but at least it's cooked...I think.
399
00:19:05,760 --> 00:19:07,000
SHE CHUCKLES
400
00:19:07,040 --> 00:19:10,240
I am concerned that everything does
sound a bit sweet.
401
00:19:14,640 --> 00:19:15,840
GREGG:Yay!
402
00:19:15,880 --> 00:19:17,880
There you go, you've done it.
403
00:19:17,920 --> 00:19:21,440
It may not be that elegant,
but it smells great.
404
00:19:21,480 --> 00:19:23,280
Go, Linda. Thank you. Well done.
405
00:19:28,120 --> 00:19:31,920
So I've cooked for you an apple
and fig pudding with a butterscotch
406
00:19:31,960 --> 00:19:34,520
sauce and just some fresh cream.
407
00:19:34,560 --> 00:19:36,800
Great. Thank you. Well done.
408
00:19:39,120 --> 00:19:42,000
I think my one's got stuck
in the mould, cos there's edges
409
00:19:42,040 --> 00:19:43,360
of it missing.
410
00:19:46,920 --> 00:19:49,920
The sponge is a lot lighter
than I was expecting it to be,
411
00:19:49,960 --> 00:19:54,360
which was great. But for me,
personally, it's so, so sweet.
412
00:19:54,400 --> 00:19:55,280
which was great. But for me,
personally, it's so, so sweet.
413
00:19:55,320 --> 00:19:58,280
The butterscotch
is very definitely strong
414
00:19:58,320 --> 00:20:01,080
butterscotch flavour. Really good.
415
00:20:01,120 --> 00:20:04,880
I couldn't really pick out
the fig, sadly, but it's quite
416
00:20:04,920 --> 00:20:07,240
a warming, comforting dish.
417
00:20:08,520 --> 00:20:11,720
That is a lovely, sticky, sweet
sponge with a beautiful butterscotch
418
00:20:11,760 --> 00:20:15,880
sauce. Like the bit of apple on top,
giving a little bit of sharpness,
419
00:20:15,920 --> 00:20:18,920
and pouring cream over it to just
let it all down a little bit.
420
00:20:18,960 --> 00:20:21,840
That is a gloriously gooey mess.
421
00:20:23,920 --> 00:20:26,680
That was the hardest thing
I've ever done in my life.
422
00:20:26,720 --> 00:20:31,440
But it was exciting as well,
and amazing and a lot of fun.
423
00:20:31,480 --> 00:20:33,320
SHE LAUGHS
424
00:20:33,360 --> 00:20:36,240
I need a large drink.
425
00:20:36,280 --> 00:20:38,520
That's what I really need now.
426
00:20:43,200 --> 00:20:47,480
Owen's starter is piri-piri chicken
livers with roti.
427
00:20:47,520 --> 00:20:47,640
Owen's starter is piri-piri chicken
livers with roti.
428
00:20:47,680 --> 00:20:50,640
You've got two minutes
before your starters go out.
429
00:20:50,680 --> 00:20:53,040
Have you got any rotis
cooked at all?
430
00:20:53,080 --> 00:20:57,320
No. I'm behind time.
431
00:20:57,360 --> 00:20:59,880
How long are those rotis
going to take?
432
00:20:59,920 --> 00:21:01,280
Hoping five on a high heat.
433
00:21:01,320 --> 00:21:03,280
Are the chicken livers cooked?
434
00:21:03,320 --> 00:21:05,200
The chicken livers are almost done,
yeah.
435
00:21:05,240 --> 00:21:08,440
With livers, if you overcook them,
they can go grainy.
436
00:21:08,480 --> 00:21:10,440
I don't want them to be dry.
437
00:21:10,480 --> 00:21:13,840
I'm looking for spices
that have been layered and they sort
438
00:21:13,880 --> 00:21:15,200
of creep up on you.
439
00:21:15,240 --> 00:21:17,440
Half a roti each.
440
00:21:20,680 --> 00:21:23,160
You are eight minutes over, Owen.
441
00:21:23,200 --> 00:21:25,440
Let's go. Well done, my friend.
442
00:21:25,480 --> 00:21:28,360
Well done.
443
00:21:28,400 --> 00:21:29,720
Hello!
444
00:21:29,760 --> 00:21:30,720
Hello.
445
00:21:30,760 --> 00:21:33,600
Oh, faces I see, beautiful people!
446
00:21:33,640 --> 00:21:36,200
Oh, my goodness!
447
00:21:36,240 --> 00:21:38,440
So sorry for the delay. It's OK.
448
00:21:38,480 --> 00:21:42,720
Today, I've cooked chicken liver,
piri-piri, with roti on the side.
449
00:21:42,760 --> 00:21:43,800
Today, I've cooked chicken liver,
piri-piri, with roti on the side.
450
00:21:43,840 --> 00:21:45,280
Thank you!
451
00:21:50,240 --> 00:21:51,960
I thought this was delicious.
452
00:21:52,000 --> 00:21:55,160
I can really pick out the depth
of those spices there.
453
00:21:55,200 --> 00:21:59,440
However, the lasting impression I do
get is the chilli,
454
00:21:59,480 --> 00:22:00,640
it is very hot.
455
00:22:00,680 --> 00:22:03,760
The livers are a bit overcooked for
me and they're starting to go dry
456
00:22:03,800 --> 00:22:05,520
and they're starting to go grainy.
457
00:22:05,560 --> 00:22:07,800
I love how thin the roti is,
458
00:22:07,840 --> 00:22:09,840
and at the same time
459
00:22:09,880 --> 00:22:12,280
very buttery, very moreish.
460
00:22:12,320 --> 00:22:16,520
But I would have liked to have a bit
more roti with my whole dish.
461
00:22:16,560 --> 00:22:20,720
A nice amount of spice on the
outside, a good amount of chilli.
462
00:22:20,760 --> 00:22:25,040
But look at it, look at the dish.
Half a piece of bread.
463
00:22:25,080 --> 00:22:27,120
No presentation.
464
00:22:28,240 --> 00:22:29,680
Have a look at those, tell me how
465
00:22:29,720 --> 00:22:31,400
long you think they're going to
take.
466
00:22:31,440 --> 00:22:33,360
We're looking at about 16 minutes.
467
00:22:33,400 --> 00:22:36,200
You need to get your pea puree done,
season your butternut squash,
468
00:22:36,240 --> 00:22:38,760
finish off your courgettes
and leave your salmon in there
469
00:22:38,800 --> 00:22:40,680
as long as you possibly can.
470
00:22:42,640 --> 00:22:45,600
Salmon en croute, it's a lovely
classic dish, but done well,
471
00:22:45,640 --> 00:22:47,120
beautiful.
472
00:22:47,160 --> 00:22:50,360
Well, the difficulty, of course,
about cooking anything en croute
473
00:22:50,400 --> 00:22:52,800
is you've no idea what's happening
inside the croute.
474
00:22:52,840 --> 00:22:54,720
LAUGHS:It's true!
475
00:22:54,760 --> 00:22:56,440
JOHN: Nice colours.
476
00:22:56,480 --> 00:23:00,160
OK, salmon now.Go, the fish!
Come on, Owen!
477
00:23:02,120 --> 00:23:05,160
That pastry's got to be really
light, really flaky, cooked
478
00:23:05,200 --> 00:23:07,800
all the way through, cos that's
always the fear with puff pastry,
479
00:23:07,840 --> 00:23:09,640
that it's soggy in the middle.
480
00:23:09,680 --> 00:23:13,400
Time's up, but we'll give
you a little bit of leeway.
481
00:23:13,440 --> 00:23:16,920
Finishing touches. Off you go.
482
00:23:16,960 --> 00:23:18,600
Good job.
483
00:23:18,640 --> 00:23:19,600
WHISPERS:Thank you.
484
00:23:21,280 --> 00:23:25,800
Owen is serving salmon en croute,
salmon and creamed spinach in a puff
485
00:23:25,840 --> 00:23:26,400
Owen is serving salmon en croute,
salmon and creamed spinach in a puff
486
00:23:26,440 --> 00:23:31,080
pastry case with butternut
squash mash, mint pea puree
487
00:23:31,120 --> 00:23:31,600
pastry case with butternut
squash mash, mint pea puree
488
00:23:31,640 --> 00:23:33,800
and charred courgettes.
489
00:23:33,840 --> 00:23:36,320
This is perhaps the most
generous salmon en croute
490
00:23:36,360 --> 00:23:37,960
that I have ever seen.
491
00:23:40,520 --> 00:23:44,920
The salmon, I think, is actually
quite nicely cooked and the purees
492
00:23:44,960 --> 00:23:45,080
The salmon, I think, is actually
quite nicely cooked and the purees
493
00:23:45,120 --> 00:23:47,000
are actually seasoned really well.
494
00:23:47,040 --> 00:23:50,040
But unfortunately we've got
a lot of pastry
495
00:23:50,080 --> 00:23:52,360
which is really undercooked
or soggy.
496
00:23:52,400 --> 00:23:54,800
Soggy pastry is, like, my worst
nightmare.
497
00:23:54,840 --> 00:23:56,840
I don't like the cloying feeling.
498
00:23:56,880 --> 00:24:00,440
Overall, the dish sadly
falls a bit short.
499
00:24:00,480 --> 00:24:03,280
That salmon is cooked really,
really nicely inside the pastry.
500
00:24:03,320 --> 00:24:05,560
The issue we've got here
is the surround of that salmon
501
00:24:05,600 --> 00:24:06,680
is not cooked enough.
502
00:24:06,720 --> 00:24:09,760
That water that's coming
out of there is spinach that hasn't
503
00:24:09,800 --> 00:24:12,160
been squeezed with a little bit
of moisture that's coming
504
00:24:12,200 --> 00:24:14,560
off the fish. It's made
the pastry soggy.
505
00:24:16,320 --> 00:24:19,200
I was always concerned about timing.
506
00:24:19,240 --> 00:24:21,720
I wish I could have done
better, but I gave it all.
507
00:24:21,760 --> 00:24:24,080
There's no way I can rewind
time now.
508
00:24:26,840 --> 00:24:29,800
Quarterfinal day in the MasterChef
kitchen, there's always pressure,
509
00:24:29,840 --> 00:24:31,160
and our four felt the pressure.
510
00:24:31,200 --> 00:24:34,320
What we saw was some ups
and some downs.
511
00:24:36,280 --> 00:24:39,520
You and I both really enjoyed
that mackerel dish from Miles.
512
00:24:39,560 --> 00:24:42,000
It looked very elegant,
and the dining room
513
00:24:42,040 --> 00:24:44,040
absolutely loved it.
514
00:24:44,080 --> 00:24:47,800
The dessert from Miles,
the clafouti itself didn't work.
515
00:24:47,840 --> 00:24:49,680
That clafouti sunk.
516
00:24:49,720 --> 00:24:52,200
However, I did enjoy the flavours.
517
00:24:53,680 --> 00:24:56,000
Thuy cooked for us a banh mi.
518
00:24:56,040 --> 00:24:58,680
We had a piece of flatbread,
a piece of chicken thigh,
519
00:24:58,720 --> 00:25:00,320
and we had some pickled onion.
520
00:25:00,360 --> 00:25:03,720
We like her flavours, but there
wasn't a lot to that dish.
521
00:25:03,760 --> 00:25:07,320
All agreed that Thuy's posset
did not work.
522
00:25:07,360 --> 00:25:10,080
It was more of a thick milkshake
than it was a posset.
523
00:25:11,200 --> 00:25:13,800
Linda did us a rather nice
bowl of pasta.
524
00:25:13,840 --> 00:25:15,880
The octopus was cooked well.
525
00:25:15,920 --> 00:25:18,120
We had a lovely pudding.
526
00:25:18,160 --> 00:25:20,640
The fact was, though,
that when Linda took the pudding
527
00:25:20,680 --> 00:25:23,560
out of the mould, it started
to fall apart.
528
00:25:23,600 --> 00:25:27,640
Owen actually delivered, I think,
a decent plate of chicken livers.
529
00:25:27,680 --> 00:25:31,880
We only got a bit of flatbread
because he really ran out of time.
530
00:25:31,920 --> 00:25:35,080
The salmon en croute, the salmon
inside cooked very, very nicely.
531
00:25:35,120 --> 00:25:36,520
The pastry didn't work.
532
00:25:36,560 --> 00:25:38,880
The dining room didn't like it
very much at all.
533
00:25:38,920 --> 00:25:41,160
Nobody had cooked pastry.
534
00:25:41,200 --> 00:25:44,840
I hope I can get through
to the knockout round.
535
00:25:44,880 --> 00:25:47,520
And if I do get that opportunity...
536
00:25:47,560 --> 00:25:50,360
HE GASPS
..oh!
537
00:25:50,400 --> 00:25:53,280
I can walk out of here with my head
held up high,
538
00:25:53,320 --> 00:25:55,080
even if I leave now.
539
00:25:55,120 --> 00:25:59,000
If it's my time to go, you know
what, it is the right time.
540
00:25:59,040 --> 00:26:02,520
And I think it's what you perform
on the day that counts.
541
00:26:02,560 --> 00:26:05,520
I feel like if I can get
through that, then I'd love
542
00:26:05,560 --> 00:26:07,480
to go forward.
543
00:26:07,520 --> 00:26:09,160
We'll have to wait and see.
544
00:26:14,240 --> 00:26:16,760
We said at the start of
this we would only take the best
545
00:26:16,800 --> 00:26:18,120
cooks with us.
546
00:26:18,160 --> 00:26:22,480
We've decided two of you will be
going through knockout week,
547
00:26:22,520 --> 00:26:26,080
which does mean that two of
you will be leaving the competition.
548
00:26:26,120 --> 00:26:30,160
The first person going through
to knockout week is...
549
00:26:34,000 --> 00:26:36,840
..Miles. Congratulations.
550
00:26:40,480 --> 00:26:43,920
The second person going
through to knockout week is...
551
00:26:49,760 --> 00:26:50,760
..Linda.
552
00:26:54,040 --> 00:26:55,920
Congratulations, Linda.
553
00:26:55,960 --> 00:26:57,240
GASPS:Thank you.
554
00:26:58,760 --> 00:27:03,160
Thuy, Owen, I'm really sorry,
you're both leaving us.
555
00:27:08,400 --> 00:27:10,960
Oh, MasterChef.
556
00:27:11,000 --> 00:27:13,880
Being on MasterChef is incredible.
557
00:27:13,920 --> 00:27:18,440
And it's started my journey
and I'm moving forward from here.
558
00:27:18,480 --> 00:27:18,880
And it's started my journey
and I'm moving forward from here.
559
00:27:18,920 --> 00:27:23,080
I'm going to try and live my dream
of passion for cooking.
560
00:27:23,120 --> 00:27:25,840
Being on MasterChef has been a big
part of my life, so I will
561
00:27:25,880 --> 00:27:28,080
really miss it dreadfully.
562
00:27:28,120 --> 00:27:30,440
But I'm actually relieved
that I can actually sleep
563
00:27:30,480 --> 00:27:32,760
and eat again!
SHE LAUGHS
564
00:27:36,600 --> 00:27:39,720
Miles, Linda, congratulations,
you're through to knockout week!
565
00:27:39,760 --> 00:27:41,920
Oh, my God!
566
00:27:41,960 --> 00:27:43,680
I just can't believe it!
567
00:27:43,720 --> 00:27:45,680
LAUGHS:Really.
568
00:27:45,720 --> 00:27:48,120
What a day it's been, right?
What a rush.
569
00:27:49,560 --> 00:27:51,400
I feel like my head's going
to fall off.
570
00:27:51,440 --> 00:27:53,000
SHE LAUGHS
571
00:27:53,040 --> 00:27:57,240
This is a joyous moment for me, man,
I'm loving it.
572
00:27:57,280 --> 00:27:58,680
Who's cutting onions in here?
573
00:27:58,720 --> 00:28:00,640
I'm going to go back in the kitchen,
574
00:28:00,680 --> 00:28:03,800
I'm just going to, day and night,
just bang it again.
575
00:28:03,840 --> 00:28:05,920
I can't wait.
Yeah, let's bring it on.
576
00:28:09,560 --> 00:28:13,800
Next time, nine new hopefuls
audition for the right to wear
577
00:28:13,840 --> 00:28:17,080
a coveted MasterChef apron...
578
00:28:17,120 --> 00:28:21,160
How are you feeling?
Fantastic! Thank you for asking!
579
00:28:21,200 --> 00:28:23,240
..and to secure their place...
580
00:28:23,280 --> 00:28:25,080
Good luck! Thank you.
581
00:28:25,120 --> 00:28:28,160
..in the competition.
582
00:28:28,200 --> 00:28:30,160
That's powerful.
583
00:28:30,200 --> 00:28:32,080
I think this is absolutely
brilliant.
72286
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.
Afrikaans
Akan
Albanian
Amharic
Arabic
Armenian
Azerbaijani
Basque
Belarusian
Bemba
Bengali
Bihari
Bosnian
Breton
Bulgarian
Cambodian
Catalan
Cebuano
Cherokee
Chichewa
Chinese (Simplified)
Chinese (Traditional)
Corsican
Croatian
Czech
Danish
English
Esperanto
Estonian
Faroese
Finnish
Frisian
Galician
Georgian
German
Greek
Guarani
Haitian Creole
Hausa
Hawaiian
Hebrew
Hmong
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Kazakh
Kinyarwanda
Kirundi
Kongo
Korean
Krio (Sierra Leone)
Kurdish
Kyrgyz
Laothian
Latin
Latvian
Lithuanian
Luganda
Luo
Luxembourgish
Macedonian
Malagasy
Malay
Maltese
Maori
Mauritian Creole
Moldavian
Mongolian
Myanmar (Burmese)
Montenegrin
Nepali
Norwegian
Pashto
Persian
Polish
Portuguese (Brazil)
Portuguese (Portugal)
Quechua
Romanian
Romansh
Russian
Samoan
Scots Gaelic
Serbian
Sesotho
Setswana
Seychellois Creole
Shona
Sindhi
Sinhalese
Slovak
Slovenian
Somali
Spanish
Swedish
Tajik
Thai
Tigrinya
Tonga
Turkish
Turkmen
Ukrainian
Uzbek
Vietnamese
Welsh
Wolof