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1
00:00:02,040 --> 00:00:05,095
It's the last MasterChef
quarterfinal,
2
00:00:05,120 --> 00:00:07,615
and this week's four best cooks
are back.
3
00:00:09,720 --> 00:00:11,495
It's pretty unreal, to be honest.
4
00:00:11,520 --> 00:00:14,255
I've just got to make sure
that I deliver every time
5
00:00:14,280 --> 00:00:16,215
I cook in that kitchen.
6
00:00:16,240 --> 00:00:18,095
Everyone here can cook.
7
00:00:18,120 --> 00:00:21,415
I've got a fight on my hands to go
as far as I can in the competition.
8
00:00:21,440 --> 00:00:22,815
It's huge -
9
00:00:22,840 --> 00:00:25,335
quarterfinal MasterChef.
10
00:00:25,360 --> 00:00:27,535
It's unbelievable.
11
00:00:27,560 --> 00:00:29,695
The pressure today is intense.
12
00:00:29,720 --> 00:00:34,615
I want it more than ever now,
so let's see where it takes me.
13
00:00:34,640 --> 00:00:37,535
Tonight, their toughest challenge
so far...
14
00:00:37,560 --> 00:00:39,895
Time seems to disappear in here,
doesn't it?
15
00:00:39,920 --> 00:00:43,335
...stands between them
and a place in Knockout Week.
16
00:00:43,360 --> 00:00:45,095
It's really agonising.
17
00:00:45,120 --> 00:00:47,895
What an extraordinary group
of cooks we have.
18
00:00:47,920 --> 00:00:49,975
I love this pudding.
19
00:00:50,000 --> 00:00:51,175
The heat is on.
20
00:00:51,200 --> 00:00:54,215
It's either going to simmer nicely
or it's going to boil over.
21
00:01:08,320 --> 00:01:11,135
Welcome to a MasterChef
quarterfinal.
22
00:01:12,560 --> 00:01:16,335
Today is a day
that you have to deliver.
23
00:01:16,360 --> 00:01:20,055
You are going to be presenting
your food not just to us here,
24
00:01:20,080 --> 00:01:23,095
but to three guests
in the dining room -
25
00:01:23,120 --> 00:01:26,735
to a finalist and two past winners
of MasterChef,
26
00:01:26,760 --> 00:01:29,175
Claire Fyfe,
27
00:01:29,200 --> 00:01:30,815
Simon Wood,
28
00:01:30,840 --> 00:01:33,255
and Ping Coombes.
29
00:01:33,280 --> 00:01:37,375
If you want to get a glimpse
of what success on MasterChef
30
00:01:37,400 --> 00:01:40,615
can do for you, it's waiting
for you in the dining room.
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00:01:40,640 --> 00:01:43,735
Two courses,
one hour and 15 minutes.
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We'll only take the best
cooks with us.
33
00:01:46,120 --> 00:01:47,335
Make it great,
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00:01:47,360 --> 00:01:49,375
get yourself a place
in Knockout Week.
35
00:01:49,400 --> 00:01:50,575
Let's cook.
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00:01:59,520 --> 00:02:02,935
John, our painter and decorator
from Bristol,
37
00:02:02,960 --> 00:02:05,015
is out on a mission
to show everybody you can cook
38
00:02:05,040 --> 00:02:08,335
great food without sugar
because his daughters are diabetic.
39
00:02:08,360 --> 00:02:12,295
That is light, delicate, and
banging on the door of delicious.
40
00:02:12,320 --> 00:02:13,535
Well done.
41
00:02:13,560 --> 00:02:15,375
I've been cooking a long time
in my life,
42
00:02:15,400 --> 00:02:17,175
and I've been looking for a bit
of validation
43
00:02:17,200 --> 00:02:18,575
towards my cookery skills.
44
00:02:18,600 --> 00:02:20,815
Getting it from John and Gregg
finally actually means
45
00:02:20,840 --> 00:02:23,175
that I really can cook,
46
00:02:23,200 --> 00:02:24,695
so long may it continue.
47
00:02:24,720 --> 00:02:28,215
John, you are bustling and running
around. You look excited.
48
00:02:28,240 --> 00:02:30,775
Quarterfinal day -
did you think you'd get this far?
49
00:02:30,800 --> 00:02:32,055
Not in my wildest dreams.
50
00:02:32,080 --> 00:02:34,415
I'm glad I'm here.
And it's just a lot to do today.
51
00:02:34,440 --> 00:02:36,695
We have really marvelled
at your desserts,
52
00:02:36,720 --> 00:02:38,975
but by the looks of it,
we don't have a dessert.
53
00:02:39,000 --> 00:02:42,335
No, I'm going to attempt to show you
that I can cook something
54
00:02:42,360 --> 00:02:44,775
other than a sugar-free dessert.
I'm not a one-trick pony.
55
00:02:46,520 --> 00:02:48,615
John's given himself a huge amount
of work to do.
56
00:02:48,640 --> 00:02:50,775
I just hope he's not
being overambitious.
57
00:02:50,800 --> 00:02:53,135
Time seems to disappear in here,
doesn't it?
58
00:02:53,160 --> 00:02:56,975
His first dish is a piece of hake,
which he's pan-frying.
59
00:02:57,000 --> 00:03:00,055
Hake, if you overcook, goes very,
very dry like cotton wool.
60
00:03:00,080 --> 00:03:03,855
He's serving it with a fennel puree
and roasted fennel,
61
00:03:03,880 --> 00:03:07,015
crispy fried anchovies
across the top of that bit of hake.
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Lovely.
63
00:03:08,360 --> 00:03:10,095
The main - we've got
a poached chicken,
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00:03:10,120 --> 00:03:13,335
we've got a celeriac fondant,
we've got a celeriac crisp,
65
00:03:13,360 --> 00:03:15,895
we've got a pea puree,
we've got asparagus,
66
00:03:15,920 --> 00:03:18,215
we've got girolles,
we've got a hollandaise.
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00:03:20,080 --> 00:03:22,855
Mate, if he gets that done,
I'll be absolutely amazed.
68
00:03:24,560 --> 00:03:28,215
Is it risky attempting this much,
and how risky is it?
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00:03:28,240 --> 00:03:30,575
It's very risky.
I've got a lot to do.
70
00:03:33,720 --> 00:03:35,775
Jack is starting to believe
in himself.
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00:03:35,800 --> 00:03:38,615
And for me,
he's got an extraordinary palate.
72
00:03:38,640 --> 00:03:41,775
Boozer, beauty, bingo.
73
00:03:41,800 --> 00:03:43,615
Absolutely brilliant, mate.
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00:03:43,640 --> 00:03:45,855
Can he keep the momentum going?
75
00:03:48,240 --> 00:03:50,255
What are you making, please, Jack?
76
00:03:50,280 --> 00:03:53,855
I'm making roasted duck breast
with parsnip puree,
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00:03:53,880 --> 00:03:57,015
parsnip crisps, roasted parsnips,
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00:03:57,040 --> 00:04:00,055
with a duck, red wine
and cherry sauce.
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00:04:00,080 --> 00:04:01,175
A dessert?
80
00:04:01,200 --> 00:04:04,095
Probably tempting fate here,
but a pistachio souffle
81
00:04:04,120 --> 00:04:07,495
with a cherry ice cream/getato.
82
00:04:07,520 --> 00:04:11,215
Yay! Jack's making a dessert
that's going to be a souffle.
83
00:04:11,240 --> 00:04:12,815
I want to develop.
84
00:04:12,840 --> 00:04:14,735
I'm not going to say
I'm going to go and win,
85
00:04:14,760 --> 00:04:17,495
but I want to leave
a much better chef than what I came.
86
00:04:18,960 --> 00:04:22,055
The duck breast -
he needs to render the fat,
87
00:04:22,080 --> 00:04:24,735
and then he needs to let it rest.
88
00:04:24,760 --> 00:04:28,815
Dessert - a pistachio souffle
and a cherry ice cream.
89
00:04:28,840 --> 00:04:31,215
Absolutely fantastic.
90
00:04:31,240 --> 00:04:33,655
I tell you what,
he's absolutely going for gold.
91
00:04:33,680 --> 00:04:35,455
Souffle and an ice cream -
92
00:04:35,480 --> 00:04:37,775
mate, that is double risky.
93
00:04:39,360 --> 00:04:42,015
I probably haven't given myself
any time if things go wrong.
94
00:04:42,040 --> 00:04:44,655
But if things go right,
I should be able to get it out,
95
00:04:44,680 --> 00:04:48,335
but I'm going to be
running around that kitchen.
96
00:04:48,360 --> 00:04:49,735
Stay out of my way!
97
00:04:54,480 --> 00:04:57,575
Endang has introduced us
to the food of Indonesia.
98
00:04:57,600 --> 00:05:00,575
At times,
extremely spicy with chilli.
99
00:05:00,600 --> 00:05:04,295
Some of it was so hot
that it blew our heads off.
100
00:05:04,320 --> 00:05:06,815
You gave us it from the heart.
101
00:05:08,040 --> 00:05:11,015
If anybody's going to turn
the heat up today, it's Endang.
102
00:05:12,920 --> 00:05:15,615
Tell us about your two courses.
What are you cooking for us?
103
00:05:15,640 --> 00:05:16,935
Nasi goreng with prawn,
104
00:05:16,960 --> 00:05:19,335
and chicken satay with peanut sauce
105
00:05:19,360 --> 00:05:21,215
with grilled mango.
106
00:05:21,240 --> 00:05:23,775
Nasi goreng is a national dish
of Indonesia.
107
00:05:23,800 --> 00:05:25,575
National dish of Indonesia, yes.
108
00:05:25,600 --> 00:05:27,455
Nasi means rice.
Yeah.
109
00:05:27,480 --> 00:05:29,575
Goreng means...
Fried. ..fried. OK.
110
00:05:29,600 --> 00:05:34,375
And dessert? Marshmallow chocolate
mousse with almond shortbread.
111
00:05:34,400 --> 00:05:37,415
Your husband's Scottish, and you're
making a shortbread. Mm-hm.
112
00:05:37,440 --> 00:05:40,455
Going back to Indonesia,
we always buy shortbread
113
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for a gift to the family.
114
00:05:42,720 --> 00:05:44,335
And they say, "What is it?"
115
00:05:44,360 --> 00:05:46,455
"That is the national dish
of Scotland!"
116
00:05:46,480 --> 00:05:48,975
I love that!
I absolutely love that.
117
00:05:50,400 --> 00:05:53,135
Endang is making things
that are really close to her heart -
118
00:05:53,160 --> 00:05:55,495
nasi goreng, fried rice.
119
00:05:55,520 --> 00:05:59,815
Wherever you arrive in Indonesia,
it's just nasi goreng everywhere.
120
00:05:59,840 --> 00:06:02,095
Even in the breakfast,
they give you nasi goreng.
121
00:06:04,160 --> 00:06:08,775
On the side of that,
chicken with a peanut satay sauce.
122
00:06:08,800 --> 00:06:11,575
Beautiful.
I mean, food I really want to eat.
123
00:06:11,600 --> 00:06:13,335
I can't even see.
124
00:06:13,360 --> 00:06:15,415
Making the mousse
with the marshmallows -
125
00:06:15,440 --> 00:06:19,975
that's a clever idea,
but can she make it look elegant?
126
00:06:20,000 --> 00:06:22,855
Mm, wowser.
127
00:06:22,880 --> 00:06:25,255
Diya's food has been
really colourful
128
00:06:25,280 --> 00:06:27,135
and actually quite elegant.
129
00:06:27,160 --> 00:06:31,095
This is really confident,
clever cooking.
130
00:06:32,480 --> 00:06:34,655
She's proved to us
that she can master spice.
131
00:06:36,720 --> 00:06:40,735
I am making today, for starters,
a met hi na got a bhaji ya,
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00:06:40,760 --> 00:06:44,895
which is a Gujarati fenugreek,
sweetcorn, coriander,
133
00:06:44,920 --> 00:06:46,375
mixed bhaji ya.
134
00:06:46,400 --> 00:06:48,535
So we're getting a bhaji?
Indeed.
135
00:06:48,560 --> 00:06:52,855
For the main course,
I'm making you a East African
136
00:06:52,880 --> 00:06:54,775
rustic style curry.
137
00:06:54,800 --> 00:06:57,575
It's very hearty, spicy, and...
138
00:06:57,600 --> 00:06:58,855
...and delicious.
139
00:06:58,880 --> 00:07:00,815
We knew that you...
Indian parents, obviously,
140
00:07:00,840 --> 00:07:02,695
but you grew up in Malawi.
Mm-hm.
141
00:07:02,720 --> 00:07:04,335
Where did you come across this?
142
00:07:04,360 --> 00:07:06,015
I came across this at home.
143
00:07:06,040 --> 00:07:10,295
I have some very fond memories
of cooking growing up with my mum.
144
00:07:10,320 --> 00:07:13,335
I used to stand there by the hob
as a four-year-old frying puris.
145
00:07:13,360 --> 00:07:16,495
That's the first thing
I actually learnt how to make.
146
00:07:16,520 --> 00:07:18,615
Bhaji flavoured with fenugreek.
147
00:07:18,640 --> 00:07:21,735
Fenugreek to me is almost
THE smell of curry.
148
00:07:21,760 --> 00:07:23,135
Very fragrant.
149
00:07:23,160 --> 00:07:25,975
We want it really crispy
on the outside.
150
00:07:28,160 --> 00:07:31,455
The first dish is something
my mum used to make a lot.
151
00:07:31,480 --> 00:07:33,415
I mean, it's never going to be
as good as my mum's,
152
00:07:33,440 --> 00:07:35,455
but I'm going to try and
recreate them today.
153
00:07:35,480 --> 00:07:38,335
I'm hoping that the judges
do like them as well.
154
00:07:38,360 --> 00:07:42,495
For main course, we have what she's
calling an East African curry.
155
00:07:42,520 --> 00:07:45,575
That chicken lovely and tender,
the sauce being rich,
156
00:07:45,600 --> 00:07:48,335
and lots and lots of different
layers of flavour.
157
00:07:48,360 --> 00:07:49,655
We're going to get bhaturas,
158
00:07:49,680 --> 00:07:52,975
which are puffed up breads
and lovely and fluffy on the inside.
159
00:07:53,000 --> 00:07:54,255
It just warms you up.
160
00:07:54,280 --> 00:07:56,295
It's like a hug in a bowl, I think.
161
00:07:56,320 --> 00:07:58,135
First course, 20 minutes.
162
00:08:06,760 --> 00:08:09,935
Life since MasterChef
has done a complete 180
163
00:08:09,960 --> 00:08:11,735
in the most amazing way.
164
00:08:11,760 --> 00:08:14,655
I helped set up
a boutique hotel,
165
00:08:14,680 --> 00:08:18,295
launched the first ever
MasterChef textiles range,
166
00:08:18,320 --> 00:08:21,855
and I've just written
my first cookbook.
167
00:08:21,880 --> 00:08:25,455
Coming back is always the
highlight of my year, to be honest.
168
00:08:25,480 --> 00:08:27,695
It's something that
you look forward to
169
00:08:27,720 --> 00:08:29,375
and, you know,
you're quite apprehensive
170
00:08:29,400 --> 00:08:30,975
of what you're going to get.
171
00:08:31,000 --> 00:08:33,815
Is it going to be good? Is it not?
You know, it's exciting.
172
00:08:33,840 --> 00:08:37,495
I remember this round being
particularly difficult.
173
00:08:37,520 --> 00:08:40,055
You're new to the kitchen,
new to equipment,
174
00:08:40,080 --> 00:08:41,735
in a pressurised environment,
175
00:08:41,760 --> 00:08:43,935
and you have to deliver
eight plates of food.
176
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That's really difficult, even for
the most accomplished of chefs,
177
00:08:47,680 --> 00:08:49,855
so I wish them all the luck.
178
00:08:49,880 --> 00:08:52,375
And I'm hungry,
so bring it on!
179
00:08:52,400 --> 00:08:54,455
Cheers, everyone.
Cheers. Cheers, guys.
180
00:08:54,480 --> 00:08:56,695
Welcome to your first time
on the judging table.
181
00:08:56,720 --> 00:08:58,055
Feels good.
182
00:09:00,480 --> 00:09:02,895
You've got three minutes.
You ready? Yeah.
183
00:09:04,720 --> 00:09:06,855
John's starter actually
really excites me.
184
00:09:06,880 --> 00:09:08,655
The hake needs to sing.
185
00:09:08,680 --> 00:09:10,575
The cooking has to just be spot-on.
186
00:09:10,600 --> 00:09:13,095
You want that really,
really crispy skin,
187
00:09:13,120 --> 00:09:15,615
and it just to be glistening
in the middle.
188
00:09:15,640 --> 00:09:19,295
Boquerones is a marinade
of anchovies with vinegar.
189
00:09:19,320 --> 00:09:20,935
It's fresh, it's delicious,
190
00:09:20,960 --> 00:09:23,655
but he has taken that boquerones
and battered it.
191
00:09:23,680 --> 00:09:27,735
I think his intention is to
add a crunch to this dish,
192
00:09:27,760 --> 00:09:29,175
which is quite clever.
193
00:09:29,200 --> 00:09:30,615
What else is to go on here, John?
194
00:09:30,640 --> 00:09:32,935
Just a lime and coriander oil.
195
00:09:32,960 --> 00:09:35,415
I like the sound of the fennel,
coriander and lime.
196
00:09:35,440 --> 00:09:36,895
It's something that excites me.
197
00:09:36,920 --> 00:09:40,175
I'm keen to see how that does
come together with the fish.
198
00:09:42,640 --> 00:09:44,415
You're on time, John.
Perfect.
199
00:09:44,440 --> 00:09:46,495
Go, young man.
Perfect. Well done.
200
00:09:46,520 --> 00:09:48,135
Thank you.
201
00:09:51,240 --> 00:09:52,735
Hello.
202
00:09:55,440 --> 00:09:58,055
Today, I've cooked pan-fried hake
203
00:09:58,080 --> 00:10:01,775
with a fennel puree,
roasted fennel, crispy boquerones,
204
00:10:01,800 --> 00:10:04,335
and a lime and coriander oil.
205
00:10:04,360 --> 00:10:06,095
Thanks very much.
Thank you. Thanks.
206
00:10:06,120 --> 00:10:08,135
It does smell really good.
Yeah, it does. Mm.
207
00:10:11,160 --> 00:10:14,175
The fish skin on mine
is really nice and crispy,
208
00:10:14,200 --> 00:10:17,695
and John has got it spot-on
with the cooking of this fish.
209
00:10:17,720 --> 00:10:19,815
It's nice and glistening.
210
00:10:19,840 --> 00:10:22,815
I think the coriander and lime oil
is quite lovely.
211
00:10:22,840 --> 00:10:25,895
It brings colour to the plate,
and also a little bit of balance
212
00:10:25,920 --> 00:10:28,535
and herbiness to the fish as well.
213
00:10:28,560 --> 00:10:31,095
This is supposed to be
a crispy fried boquerones,
214
00:10:31,120 --> 00:10:34,655
and it's not, sadly.
It looks quite doughy.
215
00:10:34,680 --> 00:10:37,215
The seasoning for me is bang-on,
though.
216
00:10:41,040 --> 00:10:43,455
Really good flavour combinations,
really good dish.
217
00:10:43,480 --> 00:10:46,335
For an amateur, I think that's
a really good plate of food.
218
00:10:48,560 --> 00:10:50,775
15 minutes for your main.
Thank you very much.
219
00:10:54,520 --> 00:10:56,775
We've got a lot of ingredients.
220
00:10:56,800 --> 00:10:59,095
Yeah.
That's a lot of work.
221
00:10:59,120 --> 00:11:00,535
It's a bit burnt.
222
00:11:00,560 --> 00:11:02,895
We've got crispy skins,
we've got girolles,
223
00:11:02,920 --> 00:11:04,335
we've got to make a hollandaise,
224
00:11:04,360 --> 00:11:06,215
we've got to hope
that doesn't split,
225
00:11:06,240 --> 00:11:09,655
as well as making a pea puree
and a celeriac fondant.
226
00:11:09,680 --> 00:11:11,135
Poaching chicken is a skill.
227
00:11:11,160 --> 00:11:14,815
To actually get that chicken breast
really kind of, like, moist
228
00:11:14,840 --> 00:11:18,295
and succulent with all those
other things going on as well,
229
00:11:18,320 --> 00:11:20,335
I think it's going to be
a challenge. Yeah.
230
00:11:21,720 --> 00:11:24,255
There you go, that's it. Nice.
231
00:11:24,280 --> 00:11:26,375
And where's your crisps?
I'm not serving the crisps.
232
00:11:26,400 --> 00:11:27,535
I burnt them. Sorry.
233
00:11:27,560 --> 00:11:29,575
He's trying to show
loads of different skills.
234
00:11:29,600 --> 00:11:31,855
It's classical cooking at its best,
235
00:11:31,880 --> 00:11:34,575
so he needs to execute it
to that level.
236
00:11:34,600 --> 00:11:36,615
GREGG: You've got through a tonne
of work.
237
00:11:36,640 --> 00:11:38,295
Good man.
Well done, well done.
238
00:11:38,320 --> 00:11:39,575
Thank you very much.
239
00:11:44,840 --> 00:11:47,855
So |I've cooked a poached
chicken breast
240
00:11:47,880 --> 00:11:49,855
with a pea and miso puree,
241
00:11:49,880 --> 00:11:52,375
a celeriac fondant,
242
00:11:52,400 --> 00:11:55,255
asparagus,
a tarragon hollandaise sauce,
243
00:11:55,280 --> 00:11:56,655
and some garlic mushrooms.
244
00:11:56,680 --> 00:12:00,055
And there was supposed to be
crispy celeriac,
245
00:12:00,080 --> 00:12:02,895
but I burnt them, but there is
a crispy chicken skin.
246
00:12:02,920 --> 00:12:05,015
Thanks. Enjoy.
Cheers. Thank you.
247
00:12:06,960 --> 00:12:09,775
I'm really impressed
that he pulled this off on time.
248
00:12:13,120 --> 00:12:15,215
I didn't execute everything
perfectly.
249
00:12:15,240 --> 00:12:17,935
Maybe I gave myself
a little bit too much to do.
250
00:12:17,960 --> 00:12:21,655
I'm feeling elated the fact that
I got it out on time.
251
00:12:21,680 --> 00:12:24,815
The chicken skin is crispy.
Fondant is cooked through.
252
00:12:24,840 --> 00:12:28,855
But unfortunately for me,
the chicken is dry. Mm-hm.
253
00:12:28,880 --> 00:12:32,095
He did do a really
lovely hollandaise.
254
00:12:32,120 --> 00:12:34,695
The subtle flavour
of tarragon came through.
255
00:12:34,720 --> 00:12:37,375
Asparagus, girolles, hollandaise -
256
00:12:37,400 --> 00:12:39,855
it's a wonderful, wonderful thing.
257
00:12:39,880 --> 00:12:41,815
Jack, you've got ten minutes.
258
00:12:41,840 --> 00:12:43,615
You all right?
I think so, yeah.
259
00:12:43,640 --> 00:12:45,855
Your glasses are off.
That means what? Business.
260
00:12:45,880 --> 00:12:47,335
Business. OK.
261
00:12:50,720 --> 00:12:55,375
Jack is cooking a roast duck
with parsnips, parsnip puree,
262
00:12:55,400 --> 00:12:56,935
five spice parsnip crisps,
263
00:12:56,960 --> 00:13:00,575
and he's serving that
with a red wine and cherry sauce.
264
00:13:00,600 --> 00:13:02,255
The cooking the duck is key.
265
00:13:02,280 --> 00:13:04,815
It needs to have that
really crispy skin,
266
00:13:04,840 --> 00:13:08,055
be nice and pink in the middle,
but also rested.
267
00:13:08,080 --> 00:13:09,895
Happy with that?
Yeah.
268
00:13:09,920 --> 00:13:11,975
There's classic cookery
involved here.
269
00:13:12,000 --> 00:13:15,775
We've got a rich red wine sauce,
silky parsnip puree.
270
00:13:15,800 --> 00:13:19,455
And then if those crisps can retain
a nice crunch to them,
271
00:13:19,480 --> 00:13:23,335
along with the little warmth of five
spice, we could be in for a treat.
272
00:13:23,360 --> 00:13:26,095
Very impressed.
Head down, keep going.
273
00:13:29,320 --> 00:13:31,655
Well done. It looks great.
Well done, you.
274
00:13:31,680 --> 00:13:33,495
That looks really good, Jack.
275
00:13:38,360 --> 00:13:41,735
So I've made for you
pan-roasted breast of duck
276
00:13:41,760 --> 00:13:45,935
with parsnip puree, parsnip crisps,
roasted parsnips,
277
00:13:45,960 --> 00:13:48,935
grilled spring onions in duck fat,
278
00:13:48,960 --> 00:13:51,855
a herb and roasted garlic salsa,
279
00:13:51,880 --> 00:13:54,815
and a cherry and red wine sauce.
280
00:13:54,840 --> 00:13:57,095
Thank you. Enjoy.
Thank you.
281
00:13:59,840 --> 00:14:02,135
CLAIRE: I just want to get stuck in.
282
00:14:05,920 --> 00:14:09,175
Oh, Jack! I love this dish.
283
00:14:09,200 --> 00:14:11,815
This duck skin is super crispy.
284
00:14:11,840 --> 00:14:13,895
The puree is nice and silky.
285
00:14:13,920 --> 00:14:15,535
I think he's nailed it.
286
00:14:15,560 --> 00:14:18,215
It's a really well-balanced
plate of food,
287
00:14:18,240 --> 00:14:21,175
and I want to stop talking
and just keep eating.
288
00:14:21,200 --> 00:14:24,255
You do get that slight sweetness
of cherry
289
00:14:24,280 --> 00:14:27,135
that just cuts through the fattiness
of the skin of the duck,
290
00:14:27,160 --> 00:14:30,055
along with the salsa,
which is fresh and vibrant.
291
00:14:30,080 --> 00:14:34,415
That is the best plate of food
I've eaten at this table...ever.
292
00:14:37,240 --> 00:14:39,975
The duck is cooked beautifully
and it's well rested.
293
00:14:40,000 --> 00:14:43,575
The puree is lovely and creamy,
and really, really rich.
294
00:14:43,600 --> 00:14:46,215
I actually think this is
a fair bit of quality cookery
295
00:14:46,240 --> 00:14:48,615
from the young man.
I really do. I'm impressed.
296
00:14:50,840 --> 00:14:52,575
How long have the souffles
got to cook for?
297
00:14:52,600 --> 00:14:54,015
I'd say about ten minutes.
298
00:14:54,040 --> 00:14:56,935
Right. Well, you need to
get that done.
299
00:14:56,960 --> 00:15:00,935
Jack is giving us pistachio
souffle with cherry gelato.
300
00:15:00,960 --> 00:15:02,855
I love the sound of this.
301
00:15:02,880 --> 00:15:04,415
Very tight, very tight.
302
00:15:05,680 --> 00:15:08,495
Being someone that's been in
this round of the competition
303
00:15:08,520 --> 00:15:11,735
and was foolish enough
to do a souffle,
304
00:15:11,760 --> 00:15:13,375
Jack will be worried now.
305
00:15:15,600 --> 00:15:19,375
It was probably my most ridiculous
decision of the competition
306
00:15:19,400 --> 00:15:20,895
to try and pull that off.
307
00:15:20,920 --> 00:15:22,495
It still gives me nightmares.
308
00:15:24,240 --> 00:15:26,695
It's really agonising.
309
00:15:26,720 --> 00:15:29,375
You're due in 90 seconds.
310
00:15:29,400 --> 00:15:31,695
I'm going to be a couple minutes
late. A couple?
311
00:15:31,720 --> 00:15:33,135
I'm just waiting on my souffles.
312
00:15:33,160 --> 00:15:34,935
I have visions of Jack right now
313
00:15:34,960 --> 00:15:37,735
just staring into that oven
being like, "Please rise."
314
00:15:37,760 --> 00:15:39,335
So fingers crossed
it's going his way.
315
00:15:40,320 --> 00:15:41,975
Right, come on. Let's go.
316
00:15:43,000 --> 00:15:45,175
Whoa! We got souffle!
317
00:15:46,400 --> 00:15:47,935
Look at that.
318
00:15:47,960 --> 00:15:49,095
Well done, you.
319
00:15:57,520 --> 00:16:01,535
For dessert, |I've made a pistachio
souffle with a cherry gelato.
320
00:16:01,560 --> 00:16:03,975
Please enjoy.
Thank you. Thank you.
321
00:16:06,240 --> 00:16:08,895
I've had enough.
322
00:16:08,920 --> 00:16:10,375
Time out!
323
00:16:10,400 --> 00:16:12,335
HE SIGHS
324
00:16:18,880 --> 00:16:21,335
Good things come to those that wait.
325
00:16:21,360 --> 00:16:23,415
It's light, it's airy,
326
00:16:23,440 --> 00:16:25,855
the little crunch
from the pistachio.
327
00:16:25,880 --> 00:16:26,975
He's nailed it.
328
00:16:27,000 --> 00:16:29,215
It's addictive,
it's not overly sweet.
329
00:16:29,240 --> 00:16:34,135
He could maybe punch in more
cherry flavour in that gelato,
330
00:16:34,160 --> 00:16:37,655
but I don't care,
because it's really good.
331
00:16:37,680 --> 00:16:40,895
Jack! I love this pudding.
332
00:16:40,920 --> 00:16:44,055
Oh, I just want to eat it
and eat it and eat it again.
333
00:16:44,080 --> 00:16:47,975
I think that's the biggest
compliment you can pay to any chef.
334
00:16:50,840 --> 00:16:51,975
Mm.
335
00:16:52,000 --> 00:16:54,255
I like the flavour of the
pistachio nuts in the souffle,
336
00:16:54,280 --> 00:16:57,095
and I really love that
with the texture of the ice cream.
337
00:16:57,120 --> 00:17:00,295
Lovely mild cherry-flavoured
ice cream.
338
00:17:00,320 --> 00:17:02,055
Quite sweet. Nice.
339
00:17:04,880 --> 00:17:07,495
15 minutes on your first course.
OK.
340
00:17:07,520 --> 00:17:09,255
Endang's main course -
341
00:17:09,280 --> 00:17:12,655
we've got a chicken satay
with a prawn nasi goreng,
342
00:17:12,680 --> 00:17:15,055
chargrilled mango,
and spiced crackers.
343
00:17:15,080 --> 00:17:17,255
That, to me, really resonates.
344
00:17:17,280 --> 00:17:21,455
For me, a chicken satay
has to be wonderfully spiced,
345
00:17:21,480 --> 00:17:24,695
succulent,
and just have the perfect char.
346
00:17:24,720 --> 00:17:27,135
Nasi goreng means fried rice.
347
00:17:27,160 --> 00:17:29,455
For me, a fried rice is a skill,
348
00:17:29,480 --> 00:17:31,855
because you've got to fry the rice
on high heat
349
00:17:31,880 --> 00:17:34,015
so that it doesn't clump together.
350
00:17:34,040 --> 00:17:35,215
Nice. Looking good.
351
00:17:35,240 --> 00:17:37,415
I love the fact that she's
doing the chargrilled mango
352
00:17:37,440 --> 00:17:38,815
to bring that sweetness.
353
00:17:38,840 --> 00:17:40,655
What's to go on the plate now?
Satay.
354
00:17:44,640 --> 00:17:46,335
Come on, Endang.
355
00:17:46,360 --> 00:17:48,095
Let's see that mango go.
356
00:17:50,640 --> 00:17:52,375
Anything else?
No.
357
00:17:52,400 --> 00:17:53,655
Well done.
358
00:17:53,680 --> 00:17:55,415
Well done, Endang.
359
00:18:01,640 --> 00:18:04,335
Today, I cook you nasi goreng
with prawns,
360
00:18:04,360 --> 00:18:08,175
chicken satay with peanut sauce
and grilled mango.
361
00:18:08,200 --> 00:18:09,935
Thank you. Thanks.
Thank you very much.
362
00:18:14,600 --> 00:18:17,215
My mouth is on fire!
363
00:18:17,240 --> 00:18:18,775
Ooh!
364
00:18:18,800 --> 00:18:20,535
It is actually quite spicy.
365
00:18:20,560 --> 00:18:23,735
The chicken is beautifully tender.
366
00:18:23,760 --> 00:18:27,415
The nasi goreng
is also quite spicy.
367
00:18:27,440 --> 00:18:29,455
The prawns are perfectly cooked.
368
00:18:29,480 --> 00:18:32,735
The dish itself is well flavoured.
369
00:18:32,760 --> 00:18:34,135
I like the seasoning.
370
00:18:34,160 --> 00:18:35,815
I'm happy with the level of heat.
371
00:18:35,840 --> 00:18:38,495
I've got a nice tingle on my palate.
372
00:18:42,480 --> 00:18:44,575
Everything is cooked really well.
373
00:18:44,600 --> 00:18:46,135
Rice, beautifully cooked.
374
00:18:46,160 --> 00:18:48,255
Sweet prawns -
there's a creeping heat.
375
00:18:48,280 --> 00:18:51,415
The chicken is beautiful and tender,
slightly charred on the outside.
376
00:18:51,440 --> 00:18:52,775
I like that a lot.
377
00:18:55,000 --> 00:18:57,455
We've got 15 minutes till
our mousse. You all right? Yes.
378
00:18:58,760 --> 00:19:02,335
Endang's dessert is a marshmallow
chocolate mousse
379
00:19:02,360 --> 00:19:05,055
served with an almond shortbread.
380
00:19:05,080 --> 00:19:06,655
I'm intrigued by this.
381
00:19:06,680 --> 00:19:08,935
For me, a chocolate mousse
has to be light
382
00:19:08,960 --> 00:19:11,375
and the right amount
of sweetness and bitterness,
383
00:19:11,400 --> 00:19:13,975
so too much of marshmallow
might be too sweet.
384
00:19:16,000 --> 00:19:17,895
Marshmallow chocolate mousse.
385
00:19:17,920 --> 00:19:19,415
It's something that's new to me.
386
00:19:19,440 --> 00:19:21,735
I'm quite keen to try it.
387
00:19:21,760 --> 00:19:24,655
I'm also a massive fan
of shortbread.
388
00:19:24,680 --> 00:19:26,935
Yes, it's crispy!
389
00:19:26,960 --> 00:19:29,455
Are you happy with this?
I am very, very happy.
390
00:19:31,720 --> 00:19:33,575
Are we ready to go?
Yeah.
391
00:19:33,600 --> 00:19:35,255
Well done.
Thank you.
392
00:19:37,400 --> 00:19:43,335
I made you marshmallow chocolate
mousse with almond shortbread.
393
00:19:43,360 --> 00:19:45,255
I hope you enjoy it.
ALL: Thank you.
394
00:19:46,880 --> 00:19:50,455
I'm feeling great
that the challenge is done.
395
00:19:50,480 --> 00:19:52,255
SHE SIGHS
396
00:19:52,280 --> 00:19:57,735
For one hour and 50 minutes,
you have to produce two dishes.
397
00:19:57,760 --> 00:20:00,335
It's just...nightmare.
398
00:20:04,720 --> 00:20:08,975
I have to say that I'm converted
to marshmallow mousse making.
399
00:20:09,000 --> 00:20:11,175
The texture is sublime.
400
00:20:11,200 --> 00:20:14,015
That cream at the top just helps,
like, kind of cut through
401
00:20:14,040 --> 00:20:16,695
that richness a bit
and lighten it up.
402
00:20:16,720 --> 00:20:18,975
Mm.
It's delicious.
403
00:20:19,000 --> 00:20:23,735
This shortbread, to me,
is absolutely spot-on.
404
00:20:23,760 --> 00:20:24,975
I'm in heaven with this.
405
00:20:26,440 --> 00:20:27,615
Mm!
406
00:20:29,160 --> 00:20:30,535
Yeah!
407
00:20:30,560 --> 00:20:34,735
I feel like I've walked back into my
Auntie Susan's 1980s dinner party.
408
00:20:34,760 --> 00:20:36,135
Chocolate mousse served in a cup
409
00:20:36,160 --> 00:20:37,855
with a really nice
shortbread biscuit.
410
00:20:41,600 --> 00:20:43,895
Diya, five and a half minutes left.
411
00:20:43,920 --> 00:20:45,615
Are you happy?
Yes, I'm happy.
412
00:20:48,360 --> 00:20:49,935
I love a bhaji.
413
00:20:49,960 --> 00:20:53,255
Wonderfully spiced,
soft in the middle,
414
00:20:53,280 --> 00:20:56,695
crunchy on the outside, and you
just want to go back for more.
415
00:20:56,720 --> 00:20:58,215
Frying is a skill.
416
00:20:58,240 --> 00:21:02,135
You don't want to overcook it
and, you know, inside is raw.
417
00:21:02,160 --> 00:21:04,535
They're good.
Definitely very good.
418
00:21:04,560 --> 00:21:07,655
Fenugreek is something
that has to be used
419
00:21:07,680 --> 00:21:10,135
with a delicate touch. Yeah.
I agree. Yeah.
420
00:21:10,160 --> 00:21:12,695
Too much and it would be like when
you have too much saffron
421
00:21:12,720 --> 00:21:14,335
and it's medicinal and overpowers.
422
00:21:20,840 --> 00:21:22,855
One, two... Always odd number.
423
00:21:22,880 --> 00:21:24,775
Well done. Very well done.
424
00:21:24,800 --> 00:21:26,455
Out you go.
425
00:21:26,480 --> 00:21:28,335
OK. Thank you.
Thank you, both.
426
00:21:31,760 --> 00:21:33,455
I have made for you today
427
00:21:33,480 --> 00:21:36,455
met hi na got a bhaji ya
combined with sweetcorn
428
00:21:36,480 --> 00:21:38,735
and a whole load of spices,
429
00:21:38,760 --> 00:21:41,335
with a coriander,
mint and peanut chutney
430
00:21:41,360 --> 00:21:44,815
and a tomato garlic chilli
sweet chutney as well.
431
00:21:44,840 --> 00:21:47,175
I hope you enjoy it.
Thank you. Thank you very much.
432
00:21:47,200 --> 00:21:48,775
Thank you very much.
It smells amazing.
433
00:21:50,240 --> 00:21:51,935
I think it looks very simple.
434
00:21:55,760 --> 00:21:58,255
There's a lot of stuff going on
in these little bhajis,
435
00:21:58,280 --> 00:22:00,455
but they're too small.
436
00:22:00,480 --> 00:22:03,015
They're a little bit
too over fried, I feel.
437
00:22:03,040 --> 00:22:06,335
The mint chutney goes really well,
and you do need that sweetness,
438
00:22:06,360 --> 00:22:08,655
but this tomato sauce
is a bit too watery.
439
00:22:08,680 --> 00:22:11,855
It's quite raw and her by,
440
00:22:11,880 --> 00:22:17,095
almost medicinal kind of taste
that I'm not a fan of. Mm-hm.
441
00:22:17,120 --> 00:22:20,615
And I also find that the bhaji
itself is a little bit too salty.
442
00:22:20,640 --> 00:22:22,495
I would like more sweetcorn.
443
00:22:22,520 --> 00:22:25,775
I think some more sweetness
would balance out the flavours.
444
00:22:25,800 --> 00:22:27,695
It's... Yeah, it's just...
445
00:22:27,720 --> 00:22:29,415
It's really not for me.
446
00:22:33,560 --> 00:22:36,615
That mint chutney that she's got
there with a little bit of coriander
447
00:22:36,640 --> 00:22:39,255
going through it and more cumin
is really, really lovely,
448
00:22:39,280 --> 00:22:42,175
but those bhajis are very bitter.
449
00:22:42,200 --> 00:22:44,255
It's very, very salty.
450
00:22:44,280 --> 00:22:46,415
When you compare it to
other dishes in the room,
451
00:22:46,440 --> 00:22:48,095
the amount of work
on the other plates,
452
00:22:48,120 --> 00:22:50,215
it's looking a little simple.
453
00:22:51,640 --> 00:22:54,375
Right, 15 minutes, yes?
Yes. OK.
454
00:22:54,400 --> 00:22:58,135
We've got a chicken mchuzi, which is
an East African chicken curry,
455
00:22:58,160 --> 00:23:01,455
and a kachumber salad
with a pilau rice.
456
00:23:01,480 --> 00:23:03,095
And we've got some bhatura bread
as well.
457
00:23:07,080 --> 00:23:09,335
There seems to be
different influences in here.
458
00:23:09,360 --> 00:23:12,255
There's East African spices
being used,
459
00:23:12,280 --> 00:23:15,495
and bhatura and kachumber
is of Indian origin.
460
00:23:17,520 --> 00:23:19,775
Well done, chef.
There's a lot of work here.
461
00:23:19,800 --> 00:23:21,335
Right. I'm good to go, guys.
462
00:23:21,360 --> 00:23:23,455
OK, we're ready to go.
Let's go, let's go, let's go.
463
00:23:23,480 --> 00:23:25,215
There you go.
Thank you.
464
00:23:27,720 --> 00:23:29,095
Thank you.
465
00:23:31,720 --> 00:23:35,815
I have made you an East African
curry with a pilau rice
466
00:23:35,840 --> 00:23:38,215
and a bhatura,
which is like a puri bread,
467
00:23:38,240 --> 00:23:40,535
and a kachumber spicy salad.
468
00:23:40,560 --> 00:23:42,735
I hope you enjoy it, guys.
Thank you so much.
469
00:23:42,760 --> 00:23:44,735
Thank you, Diya.
Thank you so much.
470
00:23:47,640 --> 00:23:48,855
Oh, my God!
471
00:23:53,160 --> 00:23:55,135
Yay, I did it!
472
00:24:00,520 --> 00:24:04,575
I'm not the biggest curry fan
in the world,
473
00:24:04,600 --> 00:24:07,175
but, Diya, you've converted me,
474
00:24:07,200 --> 00:24:10,615
because this is absolutely banging.
475
00:24:10,640 --> 00:24:13,775
The rice is nice and fluffy,
the chicken is so moist.
476
00:24:13,800 --> 00:24:18,535
And this, the bhatura bread -
I've actually never had one before.
477
00:24:18,560 --> 00:24:22,015
It's fluffy, it's light,
even though it's fried.
478
00:24:22,040 --> 00:24:24,375
The chicken is succulent.
479
00:24:24,400 --> 00:24:27,855
And just when everything gets
that little bit too spicy,
480
00:24:27,880 --> 00:24:30,455
you've got that great little salad
to dip into,
481
00:24:30,480 --> 00:24:32,815
refresh your palate,
before you go again.
482
00:24:32,840 --> 00:24:34,615
She nailed this one.
483
00:24:36,520 --> 00:24:37,815
Beautifully cooked chicken.
484
00:24:37,840 --> 00:24:39,815
That's a great sauce.
485
00:24:39,840 --> 00:24:44,335
It's garlic, ginger, turmeric,
coriander, smokiness.
486
00:24:44,360 --> 00:24:46,735
It doesn't look that sophisticated.
487
00:24:46,760 --> 00:24:48,735
The breads haven't quite worked,
488
00:24:48,760 --> 00:24:51,655
and it is still a little bit doughy
inside, which is a shame.
489
00:24:57,320 --> 00:25:00,735
We knew this was going to be
a hotly contested quarterfinal.
490
00:25:00,760 --> 00:25:02,415
We know the standard of cooks so far
491
00:25:02,440 --> 00:25:05,255
who've gone through
to Knockout Week.
492
00:25:05,280 --> 00:25:08,375
Who's going to join them and
who's leaving the competition?
493
00:25:10,560 --> 00:25:12,415
I think John pushed himself.
494
00:25:12,440 --> 00:25:14,295
Really good fennel puree,
495
00:25:14,320 --> 00:25:16,015
really good roasted fennel,
496
00:25:16,040 --> 00:25:18,495
nice array of flavours,
a lot of work.
497
00:25:18,520 --> 00:25:21,815
The main course -
chicken breast, crispy chicken skin,
498
00:25:21,840 --> 00:25:25,735
a celeriac fondant, a hollandaise.
HE LAUGHS
499
00:25:25,760 --> 00:25:28,095
The list just went on and on
and on.
500
00:25:28,120 --> 00:25:30,335
He put a lot of work into that.
501
00:25:30,360 --> 00:25:33,055
If there's one thing that you, me,
and everyone in the dining room
502
00:25:33,080 --> 00:25:35,895
agreed on, and that was the
quality of Jack's cooking
503
00:25:35,920 --> 00:25:37,415
with that duck breast main.
504
00:25:37,440 --> 00:25:39,775
The souffle, I think,
was just perfectly made.
505
00:25:41,600 --> 00:25:44,455
Endang cooked for us nasi goreng.
506
00:25:44,480 --> 00:25:47,015
That rice was cooked beautifully
and really well seasoned,
507
00:25:47,040 --> 00:25:49,695
the chicken falling apart
off those lovely sticks.
508
00:25:49,720 --> 00:25:52,175
It's easy to mess up.
I think she cooked well.
509
00:25:52,200 --> 00:25:54,215
All of us loved her mousse.
510
00:25:54,240 --> 00:25:58,455
Glossy, shiny, thick, sticky.
511
00:25:58,480 --> 00:26:00,735
Not too sweet.
512
00:26:00,760 --> 00:26:03,975
You, me, and the dining room
loved Diya's curry,
513
00:26:04,000 --> 00:26:06,695
were underwhelmed
by the bhajis.
514
00:26:06,720 --> 00:26:08,655
I found those balls
really quite salty.
515
00:26:10,160 --> 00:26:12,495
I've done the best I can.
I've put everything into it.
516
00:26:12,520 --> 00:26:14,575
Just have to wait
and see what happens.
517
00:26:14,600 --> 00:26:17,415
I want to carry on, but I just...
You just don't know.
518
00:26:17,440 --> 00:26:18,775
I think I've done enough.
519
00:26:18,800 --> 00:26:21,855
I can't do anything
better than that.
520
00:26:21,880 --> 00:26:24,535
Whether it's good enough or not,
I don't know,
521
00:26:24,560 --> 00:26:27,655
but let's just be optimistic
about this and see what happens.
522
00:26:27,680 --> 00:26:29,455
You and I need to make a decision.
523
00:26:29,480 --> 00:26:31,215
A big decision.
524
00:26:31,240 --> 00:26:33,215
Who makes it through
to Knockout Week?
525
00:26:39,960 --> 00:26:42,375
A MasterChef quarterfinal,
as you've now learned,
526
00:26:42,400 --> 00:26:45,215
is a very tense affair,
a lot of pressure.
527
00:26:46,560 --> 00:26:50,695
And decisions can come down
to the finest of margins.
528
00:26:50,720 --> 00:26:52,015
At the start of this,
529
00:26:52,040 --> 00:26:54,175
we did say we'd only take
the best cooks with us.
530
00:26:56,320 --> 00:26:59,695
We have decided that
three of you
531
00:26:59,720 --> 00:27:01,975
are going through to Knockout Week.
532
00:27:02,000 --> 00:27:06,095
That does mean that one of you
is leaving the competition.
533
00:27:06,120 --> 00:27:07,535
The person leaving us...
534
00:27:15,280 --> 00:27:16,935
...is Diya.
535
00:27:18,560 --> 00:27:20,535
Diya, sad to see you go.
536
00:27:20,560 --> 00:27:22,455
Thank you very much
for all your hard work.
537
00:27:22,480 --> 00:27:26,735
Thank you very much, both of you.
Thank you, guys. Thank you so much.
538
00:27:26,760 --> 00:27:29,495
I feel upset, of course,
it's a very natural feeling,
539
00:27:29,520 --> 00:27:32,975
but I'm happy.
I couldn't have done it any better.
540
00:27:33,000 --> 00:27:36,215
I can call myself a quarter finalist,
so I'm happy.
541
00:27:36,240 --> 00:27:37,695
I'm very happy with that.
542
00:27:39,440 --> 00:27:42,015
Endang, John, Jack,
543
00:27:42,040 --> 00:27:45,375
congratulations.
You are through to Knockout Week.
544
00:27:47,440 --> 00:27:48,775
Very emotional, yeah.
545
00:27:48,800 --> 00:27:51,895
I just literally can't believe it
that I've made it.
546
00:27:51,920 --> 00:27:54,615
So, yeah, I'm very, very,
very pleased.
547
00:27:56,080 --> 00:27:59,215
I think I can tell everyone
that I'm a good cook.
548
00:27:59,240 --> 00:28:01,575
I am. I'm a good cook. Yeah.
549
00:28:01,600 --> 00:28:04,855
Knockout Week. Wow.
I just can't wait.
550
00:28:04,880 --> 00:28:08,375
If you could bottle that feeling,
honestly, you'd make a lot of money.
551
00:28:10,920 --> 00:28:12,415
Next time...
552
00:28:13,680 --> 00:28:15,775
...it's Knockout Week.
553
00:28:15,800 --> 00:28:19,615
The best 14 from the heats
fight to stay in the competition...
554
00:28:19,640 --> 00:28:21,215
That's fabulous.
555
00:28:21,240 --> 00:28:25,135
...and experience the heat of
their first professional kitchen.
556
00:28:25,160 --> 00:28:26,455
Where's my red mullet?
43969
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