Rhubarb, Ginger and Honey Crumble Is A Delightful Dessert! | S6 E08 | Full Episode | MasterChef UK

Food blogger and MasterChef contestant Chris, creates a delightful crumble wowing Gregg Wallace and John Torode!

Welcome to MasterChef UK! This channel highlights the best moments from the world’s favourite cooking television show. MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs! Who will compete in the battle to become the MasterChef? Watch MasterChef UK to find out!

YouTube Playlists:
Best of MasterChef UK: https://bit.ly/3fxZhH2
🍴 Tutorials: http://bit.ly/2tpBFcT
🍳 Celebrity MasterChef: http://bit.ly/2tDOL7W

Follow MasterChef UK on other Social Accounts:
Facebook: http://bit.ly/2smjp1n
Twitter: http://bit.ly/2pIqUgy
Instagram: http://bit.ly/2rzfmB2

#masterchef #masterchefuk #howtocook #foodlover #foodies

It’s Master Chef cooking food is my life searching for Britain’s best am cook I just want it so badly 136 contestants who all believe they have undiscovered Talent I’m not here to make up numbers I’m here to win for the winds it’ll change their life cook doesn’t get tougher than

This your task today is extremely simple you have to show us that you can cook ladies and gentlemen one great plate of food 50 minutes let’s cook these six amateurs now have just one shot at staying in the competition they must create an exceptional dish from any of today’s mystery ingredients

Which include chicken rhubarb broccoli garlic tomatoes gorgona basil amoretti biscuits yellow peppers talelli and large flat mushrooms 36-year-old Erica from Portsmouth currently Works in media sales my ambition for the last few years has really been to run a deli and a tapas bar so people can come to the

Tapas bar enjoy the food that I prepare for them and then go next door to the deli buy the ingredients to go home and make it themselves I live and breathe cooking 5:30 in the morning when the alarm goes off I’m planning that night’s meal and who I’m

Going to invite and who’ll like this and who’ll like that what started this obsession with food it’s my mother’s fault she gave me an amazing cookbook when I was 21 as a housewarming gift and I just read it like I was reading a novel and got it from there and ever

Since I’ve been cooking as often as I can training consultant Chris spends his spare time writing online restaurant reviews I’m looking to move over to an area where I feel I’m naturally gifted and where turning up to work every day wouldn’t be so much of a chore as a as a

Pleasure I’m hoping that I can take what I’ve got already which I think is a a huge drive for food and I’m hoping I can transfer that and then hopefully pick up my skills to go through you’re a very confident fell it may look that way but

I’m like a I’m like a swan at the moment I’m Cal on the outside but underneath my my legs are flapping like hell Amanda Works in advertising but dreams of opening her own gastro pub I’ve always loved cooking ever since uh I was little I’m inspired by traveling different cultures different flavors are you a decent cook a good cook a fantastic cook I think I’m a good cook yeah um I think I’m quite versatile

I like classic dishes but I like to fuse different ingredients into them how far do you think you can go on this competition I’m hoping I can go all the way you are halfway 25 minutes gone 25 minutes left family man will from Sussex is ready to trade in his job as a

Secondhand car salesman my food is more rustic I think I’m not one for very fussy fine tuning I’m fairly solid and fairly traditional with with what I cook what do you you hope to achieve from Master Chef will I would like to open a Bookshop Easter with my wife who’s an

English teacher and who’s always dreamt of uh own a Bookshop I’ve uh always had a sort of little berry dream about cooking for a living uh and the two we think would combine very very Well how you doing Charlotte nervous nervous extremely nervous more than I thought I’d be well obviously Master Chef means something to you I never got an opportunity to go to Caton school or anything like that straight out of school so um this is my shot personal assistant Charlotte was

First inspired to cook by her grandmother the food dream for me is to do fine dining in people’s homes so for dinner parties I’d love to own my own private catering business and do that you have 15 minutes to go 28-year-old entrepreneur David is looking for a new business challenge

I’ve got a a life ambition and that’s hopefully by the time about 35 to to open a restaurant but I want to be the head chef to simp as that why do you love to cook so much for me it’s it’s complete escapism from from work it’s such a demanding job that I’ve

Got and when I come home I can get in the kitchen and just forget world of me on you have only 5 minutes left five minutes That’s it guys ‘s [Applause] up advertising manager Amanda hopes her pan fried chicken stuffed with garlic and herbs on a bed of mixed vegetables will see her through to the next round the flavor is good sweet tomato Rich Peppers against a really well seasoned beautifully cooked moist chicken thank

You your chicken’s moist their sweetness from the peppers is too much garlic so there are plus points and there are minus points here entrepreneur David has made pan fried chicken breast with garlic cream sauce served with mashed potato and broccoli the difficulty is here David that that sauce should hold the whole thing

Together but there’s no flavor in it it’s just too thin yeah you have very well-cooked chicken but our Master Chef we need to see that you can do more than cook a chicken breast food blogger Chris has made rhubarb Ginger and honey crumble topped with amoretti biscuits and served with

Custard I really like the sweet sharpness of the ginger and the rhubarb I think you’ve balanced that very well and I love that ending on an amoretto note nice flavors in the crumbo custards a bit thin so it doesn’t deliver the richness it needs to make it you know

Really come alive it’s a good crumble car salesman will is pinning his hopes on pan fried chicken breast on Talia telli with blue cheese and broccoli I really like the flavor that blue cheese sort of Woody and molty but sitting on top of it is this dry piece

Of pan fried chicken why you didn’t chop the chicken up and mix the whole thing as a bowl of pasta I have no idea delivering that chicken as you have done on top of that bowl of pasta makes me think you don’t cook very much Erica from Portsmouth hopes to

Impress with her chicken breast with Basel butter creamy tomato blue cheese and mushroom sauce it is it’s pretty bad it’s antiseptic Basel um Woody mushroom acidic Rich blue cheese sweet tomato and this is I I don’t know what ER I’m awfully sorry I really don’t like it

PA Charlotte has made pan fried chicken served with a garlic onion and mushroom cream sauce and mash it’s got to have seasoning because actually the concept is Right mushroom sauce mashed potato chicken breast nice idea little hint of chili you’ve got to taste your food Charlotte

The whole thing is far too subtle I get a little hint of pepper and that is it Erica’s food was wrong wrong in conception wrong in delivery wrong in appearance it was orange and gray Erica goes home Amanda really cooked nice chicken what really worried me was the

Amount of garlic in there her flavors in the dish as a whole were pretty good by the garlic I think we should put it through David gave us a plate with chicken broccoli and mash this is not what we’re looking for maybe Z wish had been a little bit more adventurous you

Know but I like I had a plan of action and I tried to stick to it Sean he’s not he’s he is not maral Chef material okay David goes home I like Chris because his ideas were different he stood out away because he made a crumble instead of

Cooking the chicken I agree with you he stands out from the crowd but does he stand out enough for me he had the best dish in the room okay sold Chris is in that leaves us with will or Charlotte with will I really like that blue cheese

Broccoli sauce with a pasta I thought was really tasty I’m not convinced the way he presented that food just makes me feel he is not the sort of cook we are looking for I don’t think I really messed anything up it was more the concept um so that’s why I’m

You know I don’t know if that’s a big enough mistake to prevent me progressing I like Charlotte’s technique because the chicken was crisp on the outside and soft in the middle the only issue was Charlotte’s food it wasn’t seasoned but everything on that plate was very well

Cooked if I go through to the next round I will pack my food so full of flavor I’m not going to make the same mistake again Erica David sorry you leaving us thank you very much Amanda Chris congratulations you’re cooking tomorrow well done thank you so that leaves us will or Charlotte Charlotte congratulations you staying with us s willome shocked surprised excited just so over the moon it’s I can’t even describe it going into a professional kitchen is going to be a learning curve so yeah it’s going to be tough but can I handle it I think so yeah now I’ve got

Past the first hdle I’m definitely more determined to uh to go even further it’s time now to introduce three amate Cooks to the world of the professional kitchen this is where it really starts to heat up it’s day two Charlotte Chris and Amanda face their first professional kitchen at user near London’s Oxford

Circus the restaurant serves Turkish Cuisine under the guidance of owner and executive chef Hussein User make sure it’s always always 100% perfect we cannot disappoint customers follow me please in service advertising manager Amanda will be in charge of cooking venison with oine caviar there’s a contract right now

Between you and me then to get the right dish to the customer food blogger Chris is on the grill section cooking chicken and Lamb with a tomato sauce and yogurt I want to copy this one make sure this is as good as this one okay PA Charlotte is responsible for a fillet of

Sea bass on a bed of spinach I thought I’d be uh really really nervous but now I’ve been in the kitchen and learned my d um I’m feeling good about it with the first customers arriving the lunch service begins Chris yes chef vanous special police make sure that it looks nice as

Well as it tastes good okay yes chef Chris gets his first plate of chicken and lamb to the pass but has he got the presentation right look at this Chris is it on the same middle of the plate it’s on the left of the plate chef

Sorry Chef you got to get it right please next one we better Chef sorry Chef Amanda you are going to be very busy three more orders yes chef well done well done I think I’ve got five on at the moment uh it’s all good there it’s fine under control hey look at this very stylish Amanda gets her plate up on time but Chef Hussein spots a

Problem do you put salt and pepper do you don’t forget I hope no if not head it off three SE bus Charlotte is this one straight away Chef no start just do it now Charlotte move faster Please it’s hot and it’s busy but um I’m enjoying it speed up but don’t ruin the taste don’t ruin the look of the plate speed doesn’t mean that you get the wrong food okay perfect fish perfect looking perfect looking plate thank you Chef bravo bravo bravo it’s Midway through service and

The restaurant is packed after his earlier problems the pressure is on Chris to Plate up to Chef’s St standards no no you’re messy sorry sh you messed up with plate again sorry sh very sad not very nice is it no sure no I may not for you after this

Okay the chef’s been happy with the food I’ve been putting out but just the presentation hasn’t be right I knew it was going to be an area I probably struggled and I was right unfortunately he cooks properly he gu everything right when it comes to putting it on the plate he messes up

Meanwhile Amanda is confidently keeping up with her venison orders one venison coming up Chef Amanda you’ve been a very good girl except this one here there’s not enough meat on this one make a new one I hope customers will not get cross I didn’t have enough left and I thought I could

Wing It Chef little mistake because we had too many cooking together that’s all two enty bus Chef look at this they’re perfect thank you Chef are you pleased with yourself shot I am yes Fantastic look at this amazing thank you Che I love these girls they’re lovely they

Could be they should be my daughters well done lunch is over Bravo you done a good job well done Chris our hard worker is good guy but he’s a bit messy thing I struggled with was there were so many different sources I just didn’t know how to control them on the

Plate Amanda clean plates No Mess perfect it was she did a great job I always dreamed of one day running my own restaurant with my other half and I think today is only reinforced that I’d absolutely love it Charlotte again she’s perfectionist she she’s a very very good job I’m very

Impressed with her as well it was amazing I loved it and I turned out every dish the chef said perfectly so I couldn’t be more chaffed and it couldn’t be more in contrast to yesterday the contestants have now been on their feet for 6 hours but there’s no

Letup back at Master Chef HQ they’ll be expected to produce their very best twocor Meal ladies and gentlemen a quarterfinal place up for grabs 1 hour let’s Cook Chris impressed on day one with his rhubarb crumble but his presentation let him down in the professional Kitchen what are you going to cook for us SE Bass with roasted carrots and parsnips served on spinach with a Sala Verdian shrimp dressing second dish is a queen of puddings it’s like a layer of bread pudding at the bottom with homemade jam and a merang on top that’s

Tough to get right I want to show that I’ve got some skills um and hopefully combining a few flavors Chris has got a lot of big flavors SE bass past salsa birie can he make it work you’ve had 20 minutes 20 minutes gone Charlotte had a strong professional

Kitchen but her chicken and mash dish lacked seasoning on day one Charlotte you are looking considerably calmer today than you were yesterday I had a really good um service in the professional kitchen and it’s really boosted my confidence what are you going to put for us Cornish sea bass

Wrapped in Panetta and a creamy white wine sauce followed by spice poached pears with vanilla and honey yogurt it’s so un complicated it has to be perfect time’s cracking on guys you have just 20 minutes left Amanda showed promise with her herb stuffed chicken and today she’s devised

An adventurous two course menu inspired by her travels I’m doing a Char grilled duck breast with an Asian style green salad and pomegranate seeds and uh pan fried sea bass with saffron Mash sire and a lemongrass B Blanc waa I think I like to experiment I just

Love ingredients you know I don’t I don’t like always sticking to the rules I like to do something a bit different amandra is and Mal all the flavors of her travels and I mean all the flavors we got an Asian salad with pomegranates from the Middle East with a

Piece of char gr duck from China 5 minutes left that’s it time’s up you’re finished food blogger Chris has made Seabass on spinach with a salsa verde and shrimp dressing roasted parsnips and carrots followed by a queen of Puddings the combination of that beautifully cooked piece of Seabass the rich sour but sweet salsa verie with those salty shrimps in there and the little Capers is absolutely delicious then parsnips are overcooked they’re full of oil the carrots are overcooked and they’re not being peeled one half of the plate I absolutely love

But the other half of the plate I find really disturbing on my palette I I think your flavors are lovely I don’t find you past him as offensive from Seabass to Queen of puddings it’s not sweet enough it needs lots more sugar in the base the jam

Needs to be more Jammy and sticky and full of sugar oh so almost so almost you’re not far away mate honestly pa Charlotte’s quarterfinal hopes rest on Cornish sea bass wrapped in Panetta on beans and crispy chili potato cakes followed by spiced poached pears with honey vanilla

Yogurt you promised us a white wine sauce I did it went wrong and I tasted it didn’t like it potato is soft nicely cooked I love the crunch across the fish it desperately needs that sauce that so ni I like the technique today I like the little Stripes around the bass the

Dishes a hole is floored because it needs a sauce which brings it together yeah right that was your fish let’s see how you fair with the pear very very ripe peir then cooked has become a little bit mushy it feels as though it should be sitting on a pastry

Base or something like that which would soak all the juice up to sort of help give it a bit more body you get a little bit of sourness from the yogurt and then that pear is so juicy it’s pear juice after that but you’ve got vanilla in there and you’ve

Got got a source in there that I can’t get Globe Trotter Amanda has made a starter of duck breast on an Asian salad with pomegranate seeds followed by Seabass with sire a lemongrass B Blan and saffron Mash the duck is cooked beautifully the salad underneath is lovely Environ vibrant and that is really lovely with little sharp dressing but then I get stuck with pomegranate seeds which just have no place in there all because they’re sweet it doesn’t work I wish you’d have stayed with the

Asian flavors cuz I think they’re beautiful from dark to Bass beautifully cooked Seabass crisp skin soft on the inside with the acidic basseri bur blonc perfectly made and the reason I love it is I can’t taste the lemongrass I think that is wonderful we’re going to make a decision off you go Wow these guys do big flavors and all three of them in a way are cooking in a similar style you know picking things from around the world and putting it together I want to start with charlot Charlotte’s technique is actually very very impressive we look at that piece of

Bass wrapped in the bacon perfectly done no Source real shame it needed something to bring it all together inside I’m beating myself up I shouldn’t have messed up something as simple as a white wine sauce so then you’re looking for her to really gain ground again with her

Pudding nicely cooked pear but no texture no body to the pear it was all the flavor of pear which is a nice flavor but you want a different dimension of flavors Amanda char grill duck the idea of soy sauce and sesame oil with that sweetness that comes from

The pomegranate for me is not right I’d rather she’d have stayed with the Asian flavors but the real fantastic flavor combinations came with her SE bass wonderful I didn’t get the lemongrass I’m really pleased I didn’t eat the lemongrass but a really goodlooking dish clean crisp and thought out the

Pomegranates probably didn’t belong on the plate but I’ve done my best and you know I just hope that that’s good enough Chris gave us a piece of really well-cooked sea bass with a wonderful green sauce rich with those little tiny salty shrimps wonderful then scattered around the outside overcooked greasy

Carrots and parsnips I’m happy to overlook the parsnip for the quality of the rest of it the queen of puddings should be sweet sweet sweet it wasn’t sweet it was all a bit syy it needed more fruit flavor but I thought the textures were light I believe him to be

Almost there the competition means a world for me because it’s it’s opening an Avenue into the world I’m that I love and that I’m obsessed with there are little mistakes around the kitchen but I see potential in all three Cooks a winner Is Amanda Congratulations so over the moon I’m just chaft is amazing words cannot Describe I’ve really enjoyed the experience it’s been fantastic I mean I got some pretty good comments from him so you know I made up with that just you know just wasn’t quite enough being in the Pro Kitchen state made me realize that it is definitely something that I’d love to do I’ll carry

On cooking and see where it takes me now I’m through to the quarterfinal the pressure’s on I just hope that I can go all the way Amanda great presentation some very brave flavors who else has got what it takes to line up in the quarterfinals with her You now have to prepare for us one plate of food that demonstrates to Greg and I that you have skill 50 minutes ladies and Gentlemen let’s cook These six amateurs now have one chance to create an exceptional dish from any of today’s mystery ingredients which include pork tenderloin cavoy cabbage butternut squash P lentils Sage prunes goat cheese parsley and new Potatoes glaswegian Stewart already has a successful career but he now wants to pursue his dreams of becoming a chef I work as a dentist which is a highly pressured job I think that pressure is going to help me in this situation Today so why do you love to cook it’s something that helps me relax after a day at work and anything that makes you relax is good I can make people happy through it and and that’s that’s good enough for Me 20 9-year-old Natalie’s recent redundancy has forced her to reassess I thought I could make a big change here I could do something really exciting and really make something of myself and how things that I love Doing my ultimate dream is to open a restaurant in Cardiff cuz there’s not a huge amount there so I’d really like to bring something you know quite spectacular to Cardiff um in the future 26-year-old Emma wants to following the footsteps of her Sicilian father who owns a restaurant I really think that my

Heart goes into food that I make my dad’s family are from Sicily he’s constantly in the kitchen he’s got Burns all up his arms he’s a bit like me bit slap Dash bit messy throw it in see what tastes nice to panic you but you have had 20 minutes Already retail manager Steve loves mishan standard food and following complex recipes I enjoy cooking more than the job that I’m doing because there’s far more creativity in it and I I’m quite a creative person I like the presentation side of things I like things to look colorful I

Like the fine dining side of things just love that kind of food how good is your palette I think it’s good I hope you do as [Applause] well traine teacher justtin dreams of one day owning his own restaurant by the Sea I’ve got a passion for cooking and I feel I’ve got the practical skills I feel I’ve kind of got the platform to be able to move on and become a standard where I could work professionally

Justin where’s your L of food coming from my mom’s Indian she did a lot of Indian cookie my Auntie and Uncle own Indian restaurant so I suppose initially it started doing a lot of cooking with them when I was younger and that’s something I’ve always done and always really enjoyed

Doing you have just 10 minutes bristol-based Samantha is hoping her Competitive Edge will get her through the competition I set myself very high standards in everything that I do because you don’t very often get Second Chances so you need to do what you can on the first Going I really do enjoy cooking at home is the only hobby that I’ve got and if I can enjoy it that much as a hobby if I can do it as a living then you know I might be able to be happy all the Time 2 minutes left to get your food on the plate Leave your plates alone your time is up dentist Stewart has made pork fillet with with crushed potatoes and sauteed cabbage the pork is cooked quite nicely the potatoes are soft with a huge amount of garlic in there and the cabbage is crunchy it’s okay you know things are

Cooked well it’s just not showing much Innovation I think your pork is nicely cooked the flavors though are uninspiring housewife Natalie has made pork fillet on a bed of P lentils with Galata you have two dishes here on the same plate you’ve got a lovely accompaniment to the pork with the

Lentils on the bottom you’ve got another lovely accompaniment to the pork with the Galata on the top but the two too don’t match I love the lentils think the pork’s really nicely done but the other flavors are just too strong for it 26-year-old Emma has made pork

Stuffed with goats cheese and Sage with sauteed cabbage and crushed potatoes wow everything is cooked really nicely L everything is seasoned nicely but I don’t like the goat cheese in there I find it too acidic against the sweetness of the pork but you know how to put flavor into

Food your pork is expertly cooked why oh why we have an enormous laab of goat cheese in there I do not know retail manager Steve wants to show his technical ability with pork stuffed with prunes butternut squash valute and brazed cabbage love the look of your food love

The way you work all I can taste is butternut squash and prune I think you’re a very very skilled cook don’t get me wrong but by refining things and refining things sometimes you take the flavor away don’t take it away I’m very very impressed with your cooking techniques what you’re doing

Here is of a level you hardly ever find with amateurs trainy teacher Justin has made pork with caramelized onions garlic butter sage and new potatoes the pork is really overcooked very very dry the main flavor is the bitterness that comes from what we call Burnt onions rather than caramelized

Onions I think it looks like a slug going through a rock garden no I’m sorry not for me Justin there are big mistakes on here traine solicitor Samantha has made pork stuffed with sage new potatoes and brazed cabbage the amount of sage is far too much my

Whole mouth is filling up with what subcribers like a like a bath wash the dish is all about Sage the pork is really overcooked it’s just it’s not very good six Amed Cooks six pieces of pork so it is really about dividing who cooked the best pork Justin had a disaster pork was

Overcooked and he burnt his onions that piece of pork was so overcooked there’s no way Justin deserves to cook anymore a master ship Justin is out the pork for Samantha was completely overcooked a sage she’ stuffed into that pork just shows me she doesn’t know flavoring very

Well at all we agree SM out this out I really admire Steve that guy’s technical skill is fantastic the whole thing looked a treat we’re really impressed by Steve he should go through but he has to learn to taste as well as to cook we’re left with Natalie Stewart and Emma

Natalie cook the pork fine great flavor in the lentils I love the lentils love them but then the idea of scattering parsley and lemon over the top of that pork I just don’t understand I’d be really disappointed if it’s not quite enough so I’m hoping that I’ll get

Through here by the skin of my teeth Emma’s dish had flavor real flavor well seasoned creamy potatoes nice soft pork with goats cheese unfortunately sticking that goat cheese in there overpowered all of her good work you only get one shot at this kind of thing so I hope

That I’ve done enough for them to see my potential and put me through Stewart cooked everything very well his pork was cooked really nicely but the whole thing was completely uninspiring and you’re just crying out for him to make a saws saw just do something that that shows us

You can do more than Sunday lunch it lacked off it lacked excitement I wanted to play it saish if you like but I don’t know whether I’ve I’ve played it too safe we’re looking for cookery Stars John we are looking for people that can really challenge in the final only the

Best cooks can go through We give you all the same chance one chance to prove to us that you have the skill to go further this competition we can only take the best cooks Through Justin Samantha I’m afraid you’re leaving Us Steve congratulations Steve you’re staying now you three are left we believe only one of you is good enough to carry on the person staying with us Is Emma this means that you two are going to fight it out for quarterfinal I’m elated I don’t think I’ve ever been that happy to hear anything in my entire life and never get tearful I’m just I’m elated elated uh just really excited to get through it’s just amazing unbelievable I

Mean it’s absolutely brilliant it gives us a 50/50 chance [Applause] now you and I believe that Emma and Steve have got what it takes let’s find out let’s see how they perform the professional Kitchen it’s it’s day two and Steve and Emma arrive at ketner’s in the heart of London Soho opened in 1867 it was reputedly one of Oscar Wild’s favorite restaurants today Emma and Steve will be working under head chef Rufus Wickham good morning welcome to kers we’re going to be busy for lunch this is a big restaurant okay we do a lot of covers

Make it nice or make it twice okay let’s get cracking follow me in service 26-year-old Emma will be making fish cakes with peas pudding and shrimp butter I am apprehensive to me today I’ve really got to focus to make sure that I don’t make any mistakes retail manager Steve is responsible for grilled

Lamb with a potato Arch choke orange and mint salad because there was only two of us going through um from yesterday we’ve got to give 110% It’s 12:00 and the lunch orders start flooding in okay everybody Sam two fish cakes two land Emma’s fish cakes prove to be instantly popular one fish cake so that’s straight up on a fish cake samash to follow two fish cakes please Emma these two are great these

Two are a bit underc colored when you start your fish cakes your pan needs to be hotter okay get the pan nice and hot just a little bit messy there you slightly damage the fish cake as you let it come off the thing I would just be a

Little bit careful with them they are delicate okay yes chef while Emma struggles with presentation Steve has several orders on the go for his lamb three lamb please I want two more lamb on the grill please two more nice size pieces you’re starting to get quite a few orders on

Yesterday his food lacked flavor so Steve needs to make sure the seasoning is exactly right still a bit more salt please Steve yes sir okay let me try it Good Steve what you’ve done here the meat’s a bit raggedy the way that it’s been carved okay yes sir if you’re not sure how to carve it ask me and I’ll help you Steve’s first plates go out Emma how long for two fish cakes please uh 5 minutes but orders for Emma’s fish

Cakes are still coming in thick and fast two fish cakes please you need to prick up your ears okay yes Che the order stacking up and I’m getting a little bit confused now I think I’ve got about four orders on at the moment just stressful keeping track

Of everything two fish Gates please yes chef there another two fish Gates I want those straight on oh I’m really confused so have I already done the piece for the too at the back she gets the fish cakes to the pass but can she present them to restaurant

Standards watch the edge of the plate okay I don’t want sauce on the plate okay that’s the frame of the painting it’s Midway through service and the restaurant is full but there’s no let up for Steve Steve you got seven lamb have you got enough meat cooked yes chef did

You go on four lamb fairly soon 7 minutes on four lamb 7 Minutes yes chef make sure you season that correctly before I get to it okay okay let me taste it and we agree jolly good carry on thank you chef and with service coming

To an end Emma has one last chance to get the the presentation of her fish cakes right there go yes let’s just keep it like that for the rest of service and I’ll be a happy M yes chef compliments on the fish cakes on table six well done Emma thank you Chef

That’s the end of service well done Emma was getting a lot of orders on she started to get a bit flustered and lose track of what was coming up but in the end she handled that quite well I think fastest couple of hours of my life

But I really really enjoyed it I do get myself in a bit of a panic but it is genuinely because I care about what I’m doing Steve started off slightly under seasoning his s but as soon as I corrected him on his seasoning he was getting it just

Right a lot more difficult than I thought it was going to be but loved every minute it it’s really good thing I always tend to look calm on the outside but believe me I was panicking on the inside I was actually pleasantly surprised I think they both handled the challenge quite Well Emma and Steve have now been on their feet for the last 6 hours but there’s no letup back at Master Chef HQ they’ll be expected to produce their very best two course Meal there are just two of you fighting for a quarterfinal place two courses 1 hour let’s Cook yesterday retail manager Steve showed both Technical and presentation skills with his stuffed pork dish he now needs his food to taste as good as it looks What are you cooking for us I’m cooking a butternut squash puree with seared scollops um mushroom and white truffle oil tortillini and Parmesan crisps for stter and I’m doing um some creamed leaks and white beans with a fillet steak wow that first course is promising a huge amount of technique the two

Courses that I’m uh cooking are tried and tested and people love them and they have got flavor and I just hope that I can pull it off flavor Flor flavor flavor Steve I know I know good Luck Steve starter is extremely complicated he’s making his own pasta we’ve got scholet we’ve got parmesan Cris and we’ve got a pumpkin Sauce you’re over halfway you have just 25 minutes left 26-year-old Emma in impressed in the invention test but she struggled with presentation in the Pro Kitchen can she now wow the judges with a hazelnut and chocolate tort and one of her Sicilian family favorites I’m making you a sicilian seafood stew what’s special

About this fish juw I like to cook food for people that I like to eat myself so I’m cooking you something that is my personal favorite dish that reminds me of my childhood that reminds me of big family getto togethers and seaside holidays in Italy a lot of work to do

Yes you going to get it done on time Yes Emma is cooking the food that she grew up with my worries are with her chocolate to has she got time left to do her dessert properly you have 10 minutes left two Cooks in the rim one by nurture one by nature and that’s going to be really really interesting got Steve at

The back who’s learned to cook from books got Emma at the front who has learned to cook from her family who is going to be the best 3 minutes to get your food on your Plate That’s it time’s Up retail manager Steve has made seared scallops on butternut squash puree with mushroom and white truffle tortillini followed by seared fet steak with creamed leaks and white beans really pretty little dish Steve I applaud you you start with that real Punchy truffle and the smokiness that come from

The mushroom you go into a soft sweet scallop the rubberiness that comes from the outside of that tortillini and the sweetness that comes off that butternut squash I think it’s a really really lovely dish thank you the hey Delights of Parmesan scallops sweet puree and white truffle is stunning Steve thank

You from scallops to fill it s I’ve got a very very heavy thick creamy sauce which is quite acidic in the background from what tastes like lots of undercooked or uncooked white wine I’m not getting the beauty of the beef I love the way the beef’s cooked I

Like the beef against the soft of the beans and the leaks most of the flavor there is the sweet acidity of white Wine Emma has made Sicilian seafood stew with garlic chabata followed by dark chocolate and espresso tort with caramelized hazelnuts and vanilla masap Poni that’s lovely the fish in there is falling apart it is nicely seasoned it’s sweet from the tomato and it has real depth of flavor you’ve got very different types of fish and seafood in there but every single component part is cooked beautifully I don’t have a criticism at

All right how is your chocolate T you have a major issue with this cake because it wasn’t cooked enough when it came out the mold it fell apart and now what we have is a warm mousy nutty thing sitting on a plate technically it’s really flawed

Well I would like that slightly firmer I think that’s a little bit sloppy in there put it in my mouth got vanilla from the cream and then chocolate cocoa it’s very Good I think you’re okay and then it’s just all nerves again isn’t it this is really exciting cuz we have two very strong cooks and both of these guys have potential in bagful I think Steve’s a very good cook indeed we had a question mark over his

Palette but he delivered today in that scallop called some outstanding flavor sweet scallop against the sweetness of the um butternut squash and the saltiness of the palms and crisp I think Triumph main course fillet steak cream leaks with white beans it didn’t quite work for me beef cooked very very well

Leaks nicely cooked and soft but virtually all of his beef dish tasted of the sweet acidity of white wine it wasn’t really the stuff that I thought Steve would deliver for a main course this competition means well to me and I want to go as far as I possibly can and

Hopefully that’ll be more than just today Emma’s Sicilian fish stew was great really lovely deep deep rich big bursting full of flavor every single piece of seafood cooked beautifully from the monkfish to the muscle to the squid to the prawn fantastic I love it absolutely love it she got flavor again

In her pudding but that dish was flawed the cake itself wasn’t cooked enough it was mushy it fell apart when she tried to serve it she packed it into a ring to rescue it I’m not quite sure it is a competition and I did come here to to

Win so if I go home I will be disappointed they are two halves of one perfect Cook Steve has all the technical ability Emma has the pallet to produce stunningly good food they both got the passion both have the skill two things are true right now one is that both of

Those cooks are talented and the other one is I don’t know which one we should take Extraordinary standard today and for a quarterfinal place to pick one of you has been a really really tough decision so we want to see both of you cook again you are both quarterfinalists Congratulations I’m ecstatic I’m just just so shocked I was I was ready to go home I’m just I’m I’m related I’m oh I’m I’m so happy I’m astounded I’m just absolutely amazed it was anybody’s call really and for us both to go through was just absolutely brilliant

I think when you get a situation like this when you have two people with such obvious Talent you simply must give them another chance to cook again now it’s up to them to prove their worth Emma and Steve will be back to join Amanda battling it out in the Quarterfinal F that