The MasterChef semi-finals must cook a 50th anniversary celebration lunch the British armed forces, 90 pilots and the support crew of the Red Arrows!
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It’s Master Chef and the semifinals continue last time this year’s best amateurs had their first lesson in Teamwork I did never want to have a relay again cuz um that was very very very stressful there was a proper roller coaster brutal I think uh is the the word to describe that it’s difficult they wanted us to be more ambitious but that’s a dangerous game to play is is it’s really
Tough I thought that was the real eye opener and it was a wakeup call unfortunately we were exposed as being quite weak um but it gives you something to work on the team challenge continues but there’ll be no room for error because one more amateur will be going home it’s early morning in
Lincolnshire and the contestants are on their way to help celebrate 50 years of the most revered and well-loved members of the British armed forces the red arrows press comli for take off service 2607 [Applause] off since 1965 the daring Pilots have captured the imagination of the nation and are widely acknowledged as one of the world’s Premier acrobatic Teams over over the last half Century only a handful of exceptional Pilots have been selected from thousands of volunteers at the Pinnacle of their [Applause] careers and now the latest recuits are gearing up for this Year not bad he John well [Applause] done Welcome to RAF scampton home of the royal Air Force aerobatic team otherwise known as the Red Arrows this year sees the 50th birthday of the Red Arrows you have the honor of preparing lunch today for 90 of the officers crew and support staff that make the Red Arrows
Happen at the start of the semi-finals we put you into two teams those teams remain for this task so Robert Paul Beth and Emma you are the red team Tony Sarah Simon and Pete you’re the The Blue Team right now decide who is going to be
Your team leader you want to do it sir I’ll do it yeah yeah okay perfect if you like to do it I think you’d be a really good organizer team leader is please I’ll do it blue team Simon blue team Briant today your food has to take my breath
Away off you go that way two mobile kitchens have been specially constructed by the runway for the contestants to use along with a dining area in one of the hangers for today’s lunch each team will be responsible for feeding one of the two Tables oh look at them fantastic the teams have been given different ingredients what have we got they’ll each have to create two main courses and a pudding to feed the 90 RAF diners Emma Simon at the end of this what we consider to be the weakest team will
Have to go back to the master chef kitchen where those four team members will have to cook off against each other and at the end of that challenge one of those four people will leave the competition so I would do what I possibly could if I was you to make sure
You’re not the weakest team right let’s get on with it hey guys we got lunch to do what about like a little p Bary risotto we absolutely don’t want to be the second team no no as long as we communicate well then I think we’ll be
Okay the red team’s first task is to come up with a main using six Saddles of lamb you guys are quite confident with meat aren’t you bit of but tree yeah yeah there they go not they glued together we couldn’t walk like that bouncing off each other in that
Line I want to be in there it’s amazing can’t believe where we are it’s really cool see in those red hours then like I forgot what I was doing go meant to be cooking The Blue Team are working out how best to use five enormous whole salmon so
What we thinking because to fill out all of those into 45 portions that’s going to be a huge job somebody the ravioli is the way to go yeah you could do spinach and rotter with an egg yok in yeah we’re not thinking about a big PL plate I’m not
Saying a plate Master ravioli is is the element that we can change I absolutely love my team and what’s great about us is we’ve got uh very very different skills among us all but we communicate extremely well together so I think we’ll do very well my hands are so cold
For t to ter with cast is a beautiful thing on its own I think you don’t want have to go back in the MF kitchen and cook to stay in the competition you know it’s it’s imperative that that we do well we near there I think I think so
Yeah I think we’re getting there we’re struggling here mushroom and squash goes nicely together roasted shots squash um yeah you just literally right Simon the menu is we’re going to do a herb rotter and pine nut ravioli there’ll be three on the dish and there’ll be a raviola to go with
That that’s got an egg yolk inside it and then for the salmon M there’s going to be one salmon moose raviolo so just a teaspoon of salmon it’s going to be served with a salmon filet right with uh white wine clam bacon shots and then sfire underneath it so it can sit on
That you got to make 75 pieces of ravioli yes yeah dessert we’re going to do a plum and stem Ginger tataat tan flavored with sanes and uh crem and glaz custard good I look forward to it cheers very lots of work lots of lots of work yes good
Ambition is a good thing thank you that sounds delicious we won we’re done right Emma yeah M of you ear we’re going to do a stuffed saddle of lamb uh with some kidney and some bacon and some herbs uh with some braze lentils we’re going to do some caramelized shalots and
A salsa verde and then we’re going to do a stuff squash with mushrooms chalot and then dessert is going to be poach pears in mold wine with some backover and chantilli creme fresh great yep good why you looking so scared I’m not looking scared am I the clock is now
Ticking they have less than 4 hours to complete a birthday celebration meal for the entire red arrows team to work like this to work hard to really strive to get something out knowing that if you don’t your Master Chef life is in danger that’s pressure
You know the red team’s first task is to butcher six Saddles of lamb come on top top then let’s go the key for Robert and Paul is to separate the meat from the bone in one piece so it can be stuffed and rolled we got six
To do we got an hour and 15 minutes to do it so uh yeah Swift progress is needed I’ve never butchered such a big piece of meat before and uh there is quite a level of complexity around here there are quite a few things that you
Need to um to watch out for while the boys focus on the butchering Emma and Beth need to get on with the bacon and kidney stuffing it’ll need to be cooked before being rolled in the lamb got a Target to get the lamb done
By so as long as the plan is stuck to as much as possible then hopefully in 4 hours there should be a cracking plate of food next door in the blue tent things are already running to plan we divided the work up pretty evenly we play to everybody’s strength Sarah’s great with
Pastor Pete’s great to get in stocks and sauce he still need as a good sauce um I’m going to prep some pine nuts um and then I’m making the fill in for our vegetarian option Tony’s good with the fill in and he’s excellent at cooking fish so we’re good to
Go you’re making something nearly like 100 ravioli we counted 90 and they’re three different types you’re nuts I am I am then you’ve got a pan fry over 40 salmon filets yep there’s no point we thought at this stage it’s um go big or go home so that’s what we’re doing I
Like that I like that all right I tell you what I think you’ve got a wonderful menu thank you very much one as long as you get it done yes it’ll get done wonderful wonderful menu well done well Done almost an hour has gone and in The Red Tent the bacon and kidney stuffing is cooked but the lamb is still being butchered guys your time is slipping away you got to really move on this lamb uh that’s five 1 2 3 four five where’s
The sixth one six one here I’m just making start put your stuffing in the middle of them and then you’re going to we’re going to roll them up we’re just all moving as fast as we possibly can once we’ve got the lamb done that’s the biggest job and then the rest to be
Okay with the lamb saddles stuffed they need to be rolled and tied for roasting hold yeah finger in so that yeah yeah under around how long do you reckon to tie 15 20 15 20 minutes okay Paul do you remember more specifically what he did mate um yeah
You want to swap over P sure okay you can’t that so we got the first knot there double TI say we get that meat in the oven we’re all going to have a bit of a side relief cuz just is doing its job on the blue team Emma and Pete are starting to roll the pasta for their 90 ravioli we need to speed up a little bit
I think I think we’re a little bit behind on what we said we’ be uh at this stage but we all right they’re beginning to fill some with a spinach and rotta mousse topped with a duck egg Yol just drop it three ravioli made only 87 to go 87
To go I want to see are done there we’ll speed up yeah blue team incredible ambition salmon ravioli sire and clams trying to get them all into a plate still hot that’s difficult you have got to I think commend their bravery they’re going for
It Go Qui go Qui go the red team’s lamb saddles are finally ready to roast they’re layering the bones and offcuts under them as this will allow the hot air to circulate while cooking and the roasted bone juices will be used to flavor the sauce seiz them
Get them in the oven okay you better have to get them in the oven and they can rest somewhere yeah than you are not to have them cooked long ways long ways that’s it and nobody touches that door for an hour you’re halfway guys 2 hours gone 2 hours left halfway
Yeah how we doing with the back of a m uh yeah I’m bit slower than I wanted to be I need to crack on while Emma races to make the back lover Paul is peeling four dozen pears which will be poached to go with it how are the pairs doing
Paul they’re doing well but they’re doing slowly free of the Lamb Roberts turned his attention to pan roasting the shots and making the salsa verie right so the base of a good salsa verie is what uh Emma lemon juice Capers if you got be haven’t we’ve got anies uh
What you do lot of breum soak with vinegar and your Capers and your anchovies okay give me a rund down of the little bits that are worrying you we’ve got the caramel to do for the nuts the pears are taking quite a long time we’ve got to
Get those on to poach the stuffing is underway for the squash the squash is in the oven the Lamb’s cooking one tray of back Lover’s done I mean we’ve got we’ve got a lot done but I know how quickly the time can go so we can’t rest on our Laurels here
In the blue tent prep is going well the Salmon’s filleted and Tony’s already assembling the five Plum tat tatas oh yes you okay yeah I’m excited I excited they’re looking good um first two are in next one’s going to go in and then I’ve got two more large ones to do
And then the Tarts are there got to get my custard going but I think we’re there I think we’re good Simon is dealing with all the garnishes including the veg prep and the sources whilst keeping a close eye on timings and supporting his team how you getting in the pass guys yeah
Fine the are going a lot quicker what’s bothering you the most uh at the minute ravioli really now that now that there’s not a surprise I mean we expected it we planned it it’s in our time we are back on track we lost some
Time and we pulled it back so as long as the guys keep going as quick as what they are doing which is phenomenally quick we’ll make it really really yeah Scouts on it watch if this isn’t perfect you’re going to be cooking again yeah it can’t happen it just can’t happen not at
All not even going to entertain the fact the noise unbelievable isn’t it V ravioli all done yes yes go that looks brilliant right how many ravioli now for the 50 left and then done we’ll be fine perfect well played we’ll be fine just so you know the Red Arrows going up
The last flight before lunch guys cool synchr comli for takeoff service 2607 KN take to be one of the best acrobatic teams in the world takes many hours of intense practice teamwork is the essence to any RAF Squadron particularly on the Red Arrows the team are roughly 8 to 10 ft
Apart when we’re flying our close formation and we’re maning the aircraft anything from 4 to 6G which takes quite a pound in on the body but it’s more than Manageable on the red team Paul’s peirs are finally ready to poach in the mold wine Beth is rushing to get the squash stuffed with the wild mushroom and garlic filling while Emma is trying to finish off the P lentils have you checked the L no that is well cooked I would say I’m
About to test it out you need to get those land back in the oven now they’re not cooked enough turn the heat right up but all of them they’re not cooked we got to be cooked in half an hour quick quick quick quick quick right the back turn this one up
Right the back that’s right up I’m really worried about that lamb as am I just got to hope it works with time running out Sarah and Pete are still full on they have to finish the ricotta herb ravioli along with the salmon ravioli for their second
Main course Simon has yet to get the white wine clam and bacon sauce done for their salmon and Tony has to finish off their pudding these handles on these Tarts are red h do not touch him cheers T well Done guys all 90 ravioli done done ravioli’s done y sfire clams done clam’s going in now very impressive pudding done uh can I say team no food’s gone out yet but pretty impressive thank you well done I’m really looking forward to seeing what they’re going to come up with for lunch There’s real Buzz around the place so as you say I hope it comes out on time uh and we’ll all we’ll all get to sample it this is a massive treat and yeah a
Really really big treat for us the diners will be split into two half will be served food cooked by the red team and the rest will be eating the menu created by The Blue Team lunch is a key part of the day for us they needs to be easily digestible because the body
Within about 30 minutes could be at 10,000 ft descending to 1,000 ft pulling around 7 to8g so food itself has to be good and it needs to give us a good release of energy throughout the day this way this way s so no pressure wa look okay
Okay so this is where you’re going to be placing up okay okay yeah we need everything over here in half an hour cooked in half an hour ready to go service okay that way bye thank you see you second right listen listen we got to have everything over there cooked ready
To plate in 30 minutes before they can DeCamp the blues need to pan fry 45 portions of salmon and cook the 90 ravioli and the accompanying vegetables for their main courses is everybody okay yeah yeah no we’re not panicked no this is no time to panic we’re okay uh we’ve got a
Lot to do we’ve got a lot to do we need to stay calm and focused on what we’ve got to do next door the red team are deep frying the kale to crisp it up and dealing with the lentils you know this was bit always the
Bit that was going to be the most stressful you know the finishing off I’m confident that our food is going to taste good um just want to get everything you know want to get everything finished off now but there’s one essential element that’s still a way off how’s the lamb um it’s still
Cooking guys last two pilots coming back We’re almost there we’re on track we got try r ear here mate let’s get them over yeah we got we got salmon here we got salmon good I saw it oh these onions they look beautiful there fine we need to get the lamb Out the lamb looks proper okay let’s let’s start with that trolley PS well that that’ll work on there won’t it you leave the way going all the way around here don’t tell me that okay we got extra no we I did all the schots that they were okay right we’re
Going to have to come back and get that okay yeah come on let’s go hang on hang on heart are going hang on well that was a silly place to put them really wasn’t it don’t worry about that so we get in two brief and I’m expected a very good Lunch and let’s go back right yeah it’s pretty hectic didn’t expect the Olympics we’re nearly done we’re almost there right I need to get back there just bring you you can see where it Going right let’s get carving come on Paul let’s get on with carving I don’t envy them in there they they got a really tough job I’m just finishing on the last bit of the dessert cuz I know it’s going to be really intense in There but go guys come on let’s go quick Qui quick quick Quick moving down moving down let’s keep pushing guys yeah service please great looking play of food looks amazing good job led by Simon the blue team’s first main is a salmon it with a salmon mousse raviolo served with clams bacon sire and asparagus tips with a white wine sauce it’s fantastic actually really
Really good so really nice and moist and good mixture of vegetables as well so I really enjoyed it fish was beautifully moist very good the M food that we get here is is is excellent but um you know when when you’re getting a salmon uh it’s it’s a different
BL yeah really nice my only criticism potentially would be I would like more salmon if I could but it was extremely dis delicious and I really enjoyed it thank you this is incredible I’ve been in restaurants where the dishes don’t look as good as this they’re alone coming out of tents in an
Airfield we’ve got a great sauce we got clams sire asparagus ravioli little bits of salmon you know don’t forget they start off with a whole fish and they’ you know come out with this I have to admire the ambition the work that has gone into this two more two more guys that’s all
We need yeah the blue team second main is the her herbed rotter and duck egg yolk ravioli served with deep fried vegetable fruti asparagus tips and a spinach cream sauce topped with Water Crest it was very nice and running yeah it I was surprised yeah very nice it was
Very tasty but there wasn’t an awful lot of it to be honest I probably could have eaten that twice again to make a meal I polished it all off it was it was lovely it was quite tasty wo look at that beautiful dish Rich yolk little
Hints of citrus as well very light but still filling very delicious lots of work skillful looks a treat I’m impressed please make sure the plates are clean guys okay that’s half a shoulder a lamb it is half a shoulder a lamb at least we’re not going for dainty fine dining
Here led by Emma the red team’s first m is Saddle of lamb with a kidney bacon and Herb stuffing served with brazed P lentils roasted shots crispy kale and salsa verde I enjoy the lamb nice little bit fat in places but it was all right the lamb was well cooked I did
Enjoy the stuffing I’m not us don’t usually go for kidneys but I did actually enjoy it yeah well presented came out and hot the way the kitty and bacon complimented the lamb was perfect really enjoyed it the lamb is cooked perfectly you got crispy fat on the outside it’s soft in
The middle and then you’ve got slightly sweetened lentils it’s a beautiful dish it’s really really lovely the Sals of ver Works beautifully because it’s so sharp it helps to just take away that fattiness of the Lamb loads of mint mint and lamb Brilliant come on guys last few let’s go three more three more Yep the red team’s second main is a squash stuffed with wild mushrooms breadcrumbs and garlic also served with the p lentils salsa verde and crisy kale absolutely delicious nice tasty nice bit of garlic to say the least yeah yeah really really tasty love it would never have thought of having a mushroom stuffed
Squash it looks great yeah the salsa Birdie on the side is sharp full of herbs mint and parsley I like that baked squash breadcrumbs good dish those textures and flavors together are yummy let’s clean this p down yeah yeah right one of you needs to stay
Behind and clean up two of you need to go and get the desserts I’ll go the teams have just 10 minutes to get their puddings ready pleased with that golden caramelized plums look good really happy with those I don’t know what we’re going to be doing with this let’s get them loaded let’s Go look at that whoa happy with those yeah right guys I think just get a piece of back L on the plate let’s go go go go go come on big push guys now let’s go yeah let’s go let’s go let’s go service on these Two come on guys these guys are going already got to go faster so just get it on plate big dollar for dessert The Blue Team have cooked Plum stem Ginger and staranise T tatan served with custard the plum tart is really nice as SP yeah can’t complain yeah the plum tart is really
Nice I am really pleased CH the salmon was really good and now the desser is to off fantastic that is exactly what I would want on a cold day the tart itself was very very nice fruit was good um it survived only about three three spoonfuls and it was gone so
Yeah top great to me oh man that is good that that is really good fruits great soft Rich plums lots of sugar almost bitter and a really good custard that is a good PUD that’s a cracking good bird 14 15 right those are all the
Plates we’ve got to do guys come on guys go push push push come on let’s go quick quick quick uh that got back liver on It come on who’s on the back L service please the red team’s dessert is mold wine poached pears served with pecan
Brittle a square of Walnut and peam back lover and chantilli creme fresh good definitely impressed with the pudding really really sweet really tasty nice bit of texture in there as well overall really good it’s really good any dessert is good to be fair this is um it’s exceptional I’ve
Never actually tried poach pears before but I think soaps in the um mold wine isn’t it yeah so it’s actually really nice it can really taste it yeah it’s good we’ve got sweetened Crum we’ve got sweetened cream we’ve got a very very sweet sticky back lover I don’t know
Whether it’s to sweet let me have another go I love it I’ve got pear and M wine and cinnamon and deliciousness I’ve got that crispiness of the pastry and nuts oh I don’t know I just don’t Know Well Done guys done it was really really tough I think we’re all absolutely shattered now it was full on so if we have lost I know that we’ve we’ve done our best today which is really good you know I’m really pleased with the dish we put
Up G given the transport and the logistics of getting it I’d like to think we’ve done enough that was great service yes go 4 hours has never gone so quickly I don’t know where it went but amazingly proud amazingly we work really really well together I don’t want to be in the
Cook off that was after all that work I think it was beautiful I really didn’t want to be in the C off I would be gutted to have to do it again because it keeps flipping happening an extraordinary day and I’ve got nothing but admiration throughout
Eight they knew it had to be brilliant I’m really really pleased for them really pleased for them with both teams doing so well it seems really unfair to call one team the winner but them’s the rules they are the rules I can’t say whose food is better but I can tell you
Who I think had the most ambition and who work best as a team I think I agree with You I want to say to all of you amazing congratulations great work and it goes to show what you can do if you really push yourselves with the food being as good as it was it came down to in the end who showed more ambition who showed a greater degree of
Teamwork so the team having to come back and cook again for their Master Chef Place is the red Team Sorry done absolutely feel for for the other guys on the red team cuz it is a fine margin but just it’s really good that we pulled it off it is really relieved straight through definitely didn’t want to cook against the guys in my team but I’m really proud of of what we put
Out what a day so much fun you’re right Beth come on come on come on I the camera to get me really upset like we tried so hard and I don’t know how many times I can be knocked down because I keep picking myself back up again for every Challenge
And it’s really tricky cuz I take them to it personally and I try and like push one last time it’s just really difficult come on I be you did an amazing today St Queen it’s amazing okay just be proud We got to just be proud of ourselves okay I’m hugely disappointed
Of course I’d love to have won I’d love to you know feel that we were safe and we weren’t going into a cook off but I’m very very proud of what we produced today I think we did a cracking job I really do Now the red team have to compete against each other and one of them will be going home there’s no point in being sad or disappointed about it I need to go into the kitchen today determined to come out the other side still a part of the competition it’s home from home now
Doing a cook off um yeah so I’m back I’m just going to try and keep my head and work as best as I can I’m feeling pretty relaxed actually I’m I’m not quite sure why at the end of the day if you put a good plate of food up chances are you’re
Probably not going to go home I feel disappointed to be here cooking off against you know my team members if I survive today um I’ll be having the biggest glass of wine on the planet yeah I’m ready I think we’ve got a palette and skills test and I’m going to cook a dish
They’re going to eat it and they’re going to have to work out what goes into the dish and how to make it what’s the dish mate the dish is smoked and pan fried Quail red wine and pork dressing shaved cauliflower pickled walnuts and Oak Leaf that’s a bit sexy and complex
Are you up to this the first thing is to make the mix to make the smoker into the the pan goes lapsang suong tea brown sugar rice and a little bit of thyme rice seems an odd one slows the process down stops it all just going up in Flames bony aqu pair of
Scissors you cut the backbone out turn the whole thing over and you push and then with your fingers you just literally peel the rib cage off so now goes skin down in the smoker great smell now for the sauce Port red wine stick of cinnamon and
Schot it really is a classic red wine reduction at this stage you’d expect them to be able to make a p and red wine sauce absolutely right little bits of cauliflower lemon juice keep the cauliflower white but at the same time just give it a bit of sharpness now
Pickled walnuts they are sharp they are sour they are amazing salad bits and pieces are on the way way that’s fine there we are our quil’s smoking away pan really hot skinside down because I want the skin to go crispy and this is the the good bit a huge huge knob of
Butter then Walnut butter over the top to keep that lovely and moist all the way through right now going take the quail apart I’m just going to put the quail in to the sauce coats the outside of the quail just to glaze it and now to Plate the dish
Lovely this is our lapsang suong smoked Quail with a port and red wine dressing shaved cauliflower walnuts and Oakleaf salad beautiful dish Beautiful May I beautiful flavor of the sauce and the smoke is lovely but it’s subtle they’re going to have to work it out I’ve seen
It I’ve tasted it let’s get them In this is a palette and skills test I’ve cooked you a dish we’d like you to eat that dish and write down what you think went into making that dish you got 10 minutes eat away I don’t think it’s chicken could be Partridge it’s too light for pigeons and
It’s too small for pheasant so I’m just narrowing the feel down at the moment delicious I think it’s been smoked I’ve never smoked meat before so I’m not 100% sure how that’s been achieved yeah I think I could have a good go It for me there’s a lot of Sweetness in there Bic there’s definitely some Bulls samic going on in there probably a squeeze of honey as well but I could be far wider than M what this dressing is the sort of dressing that I would make yeah um I was thinking it’ be okay but I feel a bit underc confident now now you tasted it now you know what goes into it we want you to make it you got 45 minutes off you
Go they have four trays of ingredients one for the protein one for the smoking mixture one for the sauce to dress it with and one for the salad they’ve also been given a few Rogue ingredients including Partridge a larger darker game bird than the quail balsamic vinegar on the sauce dressing tray and
Star anise as a smoking ingredient and’s completely stumped because what is on her list soy Plum vinegar pomegranate doing oh Emma has written all the ingredients that you find in an Asian dish she’s going to have to figure this out rather quickly Emma you don’t look completely
Comfortable I am so far out of my comfort zone it’s untrue now I’ve seen the ingredients for the sauce I’m like yeah that makes sense of course it makes sense I think I’ve surprised myself at how little actually I got right so I’m winging it I’m Absol absolutely winging it
100% I don’t know I’m I’m doing my best I’m hoping that there are components on there that are right I just want to get a good tasty plate of food up There Paul thinks he’s got a cartridge and I like that he’s got the dressing abolutely right he’s got red wine and P that’s great but he’s for the salad he’s got jalapenos so where where is he getting the flavor of jalap you didn’t slip a quick uh chili
In there did you while you no you are Paul I am yes tell me about your desire for the competition the longer I stay here the more I want it the last couple of challenges that we’ve done have been absolutely amazing great experiences and the idea that you
Wouldn’t be here for any of that is heart-wrenching good luck with the Partridge thank you very much I struggled to figure out how to get that smokiness and that gentle Spice in the bird and I figured out that what I could do is use the warm dressing all is cooking cartridge and
Not the quow apart from that I think he understands the ingredients pretty well you got 30 minutes minutes left all right Beth’s obviously a little bit concerned here because under the smoking mixture she’s written nothing at all the smoking thing has absolutely flawed her but as for the rest of us she’s really
Thinking about it buer appears quite a lot and there was a lot of butter in This Beth there there’s a relaxed smile on your face yeah I’m quite enjoying this it’s like cooking from a recipe book without the book just with the picture so that you can eat it’s like quite fun have you smoked stuff before never and I don’t know what I’ve done it
Right I’m completely winging it I’m trying to use my Instinct I don’t have a Scooby-Do whether I’m doing this right but um it doesn’t smell delicious look at that like is that good or bad stinks no idea Roberts using both qu and Partridge I work that out otherwise he had a qu with four legs Robert has got a source of balsamic vinegar and Paul that’s not going to be a sauce that’s going to be like a sticky Toe was it just the leg meat that you tasted in in John’s dish no breast at all there um for me yeah just legs there a lot of leg very Ley you got to be tasting tasting tasting with this sort of thing and the flavor should be there definitely
Hopefully that comes across and and they like it and Johns are done as dish Justice you’ve got just one minute that’s it it tastes good whether or not John thinks it’s the dish that he cooked is another matter you know what I really um enjoyed
That I hope it’s not the last time I cook but if it is it was a very enjoyable experience the main thing is to get a tasty plate of food up there hope that you know I’ve done Enough stop time’s up hold on so the dish we asked you to cook was a boned then smoked pan fried quail served with a classic red wine and Port sauce there was no balsamic and there was no star relise we’ll start with you Emma what you’ve got here is I think desperate
Parts I’m hoping there are points to this dish which are good you’ve got really nicely cooked qu you’ve got a very nice sauce that isn’t overs sweetened and it’s slightly sharp and you have good seasoning however it’s nothing like Johns I know your walnuts are toasted and really
Lovely your Quail is cooked and lovely and moist and your sauce is not bad it just needs a bit more depth it doesn’t have the richness you need butter M it’s not a disaster there’s some elements on there I don’t mind I didn’t do John’s dish justice but
I from the comments did produce a tasty plate of food so I’m feeling a bit mixed Robert if you’re confronted with a dish on a plate which is fully Sauced why would you then put it in a bowl not sauced well I mean it depends how much you think the presentation changes the
Nature of the dish huge amount because you’ve used Partridge and only the Partridge legs and because you haven’t roasted your walnuts or used butter in the walnuts the whole thing is dry and a bit chalky there’s nothing anxious about it there’s nothing inviting about it you take one mouthful
And think okay it’s dry it tastes of nuts and it tastes a bit of Partridge I like your sauce it’s not John sauce the legs are a bit dry I’ve got a bit of bone off of one of the legs as well which I crunch down
On I’m not that happy Robert I’ve got to say I don’t know why you moved so far away from from the dish it was given you the feedback seem to suggest that I I don’t have a good padet I mean that’s how I’m left feeling I am left with a a
Bit of taste in my mouth from The Pickled walnuts I guess but I thought that the flavors were there it didn’t seem to uh be the case Beth it’s pink instead of deep red and I’d like that fat on that bird to be a bit crispier
The good news is your qu is cooked really nicely it’s soft it’s moist and your walnuts with the butter around the outside of them are lovely but your Quail doesn’t have any Taste of smoke on it it needs more red wine PK dressing it needs more of the cauliflower and it it
Needs just to be a bit richer you’ve always been out to cook that that qu’s cooked really really well I mean it’s moist and it’s well seasoned however there’s virtually no dressing at all I’m a bit gutted because I really wanted it to be perfect today um I’m
Gutted it’s not but I’m not completely you know we completely disponed about it Paul have a look at yours presentation terms you’re about as close as it gets that’s good thing is you’ve used Partridge the sauce is really rich and actually not a bad sauce at all your
Partridge because its Partridge has gone dry but you’ve got a really nice bit of smoke in the back of the Partridge that’s a good thing about it because use lots of lapsang suong tea and that’s a boot leather quite m manly flavor is what I was after your sauce although I
Like it is nothing likes John’s however I like your presentation and I really like the smokiness that you’ve managed to get on the bird thank you I don’t feel too bad after that it’s a shame I didn’t get the right Bird but overall I’m quite happy with how it went varying degrees of
Success our job now is to to make a decision because one of you is going to leave the competition thank you thank You do you know what I can’t call it I I know you never can though they’re exceptional Cooks but they found that tough Emma got herself into a bit of a Tiz but actually cooked the quow really well and made me a decent sauce I agree
With you about Emma I think her qu is cooked well I like the fact that she’s toasted the walnuts um and we’ve got a good base flavor I like that dish for me the dish of the day has come from Paul I can taste the smoke inside the bird
Although he used a partridge he was presented in the right way he’s got all the component parts on the on the plate Paul made a sauce that was nothing like yours however the sauce itself was good and there was smokiness on the bird good smokiness Robert gave us Partridge
Instead of quail uh didn’t even try to reproduce your dish this is what I tell you what this is what really gets me I don’t understand this you see a plate you don’t serve it anything like it you serve it in a completely different plate
With just the legs and no breast with a different bird I’m sure that there are some other amazing things to come and I’d love to be a part of that I’d be thrilled if somehow I got through Beth was the only one of the cooks to identify there was a lot of
Butter in the dish and that butter was lovely wrapped around the walnuts she cooked her Quail very very well indeed but there’s no sauce there’s no Rich red wine and pork vibrant sauce and that means the dish is lacking it’s incredible I can’t believe I’ve got this
Far I don’t want it to end like I’ve just enjoyed every single moment of it I’ve become a total like that’s my life now my life is cooking um that’s all I ever wanted to be honest right have we made a decision sadly sadly I think we Have although sadly we saying goodbye to one of you I think you can all be very very proud of yourselves we made our Decision the person leaving us it’s Robert thank you Robert good guys I’m gued to believeing you never enter a competition looking forward to the day in which you leave but I’m massively proud of of of how I’ve done you learn so much and you have to learn so much very quickly I’ll look back on this experience so so fondly
It’s been just the best experience of my life so sorry for I know sound really ridiculous you know this stage you get attached you get really attached to people it’s I love robt thought I was actually going to burst into tears when my name wasn’t called today it was such an overwhelming
Sense of relief there’s a whole range of emotion sadness that you lose a competitor at this stage but you know what I’m just really happy to haveen survived today I I I knew today was going to be tough I really did and it was tough but I’m I’m really
Happy it’s just a dream I’m living in at the moment it’s weird I can’t believe that still in it now um wow yeah Amazing next time the semifinals continue was freaking out a bit that fish that fish keeps looking at me and the remaining seven must take their food to a whole new level today’s about being brave being bold pushing the boundaries hoping that I’ve done enough there’s no room for error wa because one more
Amateur will be leaving the competition