Fritto Misto with Rouille In Just 50 Minutes! | S7 E13 | Full Episode | MasterChef UK

The Celebrity contestants are challenged to cook a classic recipe, fritto misto with rouille, in just 50 minutes. How will they do?

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We’ve got 16 celebrities battling it out to win the Master Chef Crow I have just to keep focused hopefully that’ll see me true these celebrities have already made a name for themselves in their own professions but can they cut it in the kitchen what’s really shocked me is

Quite how physically draining it’s been I’m ready I’m ready to go for this fter cooking doesn’t get tougher than This these four celebrities have been battling to stay in the master chef competition but at the end of today one of them will be going home it could easily be me if I mess up so I want to make sure I don’t I know the other three are really

Competitive I know that I’m competitive it’s going to be a good deciding day today I think I’ve got away with in this competition by the skin of my teeth John seems to think that I have hidden depths as a cook he’s wrong a certain want to keep going and

Keep learning I’d hate to leave this process welcome back good to see you we have two tests today this your first test is a classic recipe test we’re going to ask you to make for us frto misto with ruy beautifully crisp little Seafood morsels served with a rich saffron and garlic

Sauce ladies and gentlemen you have just 50 minutes let’s cook Freo misto is an Italian classic a platter of different fried foods this one includes prawns scallops squid onion rings and so that need to be individ battered and perfectly Fried I know that I have to follow recipe because my experimental efforts have failed I was think oh I could just do that and I can’t Jenny you look right up for this I’m ter I find it terribly exciting I’ve never done a deep fat fry in my life

Okay and what about the process I haven’t used one of those a food processor process no I don’t mean that I mean what I don’t mean about the food processor I mean the processors of going through the re of I love you I’m trying

To obey I think the the trick is to obey and that could be a bit tricky Jenny yeah good luck we actually think you’re a good cook get out of it good one she is loving this and all she’s got to do is make sure she gets the timing’s

Right but she just always looks like she’s in a bit of a te even when she’s not generally I have to follow a recipe line by line I don’t have any confidence but that’s beginning to change when we announced the task you had a big grit on your face where’s it

Gone I don’t understand this menu I’ve never uh cooked fish before I don’t eat fish you’ve never really eaten fish no I have I mean I grew up with you know Irish Catholic fish on Fridays uh it wasn’t an enjoyable experience I’m not with everything on the menu yet uh if I

Can relax and try and understand some of it step by step yes bit by bit yes Derma I have really no idea he doesn’t eat fish it couldn’t get worse for Derma unless the kitchen set on fire you’re halfway 25 minutes left come On I am so reliant on a recipe book even if I think I know how to do something I will always double Check Rebecca you stayed Poker Face throughout the whole announcement so I don’t know what that means is that is that confidence is that fear sheer Terror when I keep getting these dishes that are thrown at me that I have no idea what they are um then that throws

Me big time do you follow a recipe at home yeah if I if I cook then it needs to be but following a recipe or else I won’t know what I’m doing we know you’re Graf we know you you pushed yourself really really hard are we going to see a

Smile on your face at the end of this if it’s done well and and I produce a nice plate of food for you then I’ll I’ll be smiling Rebecca is doing really really well she’s following the recipe she’s being methodical she likes to be disciplined but will her nerves actually [Applause] her I quite enjoy following a recipe because you just get those little hints and you go oh I never thought of doing that flavor with That Michael you seem like you’re a lot more comfortable with the competition at the moment um I’ve had my ups and downs as you both know but I I’m starting to sort of f my feet a little bit with it I’m starting to understand the importance of detail if I can just

Really get that into my brain when I’m doing things I think that’s really going to improve my cooking you are talking like a Master Chef winner listen if I can get through this task Greg I’ll be happy from there on in and you’re very comfortable following a

Recipe I I quite like following a recipe yeah I think I’ve got it in control good lad thanks guys Michael seems like he likes the dish which is a really good thing so we expect great things from M you’ve only got 5 minutes you better get a move On that’s it stop Stop so our classic recipe today was fristo with a ruy little morsels of seafood encased in a wonderful crispy batter and the ruies should be held together quite thick rich with chili and saffron and bound together with potato and olive oil okay Derma let’s look at yours the obvious issue before I even

Tuck in is that the ruy is the consistency of orange juice and it should be thick but that’s not right damn it that’s just weird this ruy is is is quite unusual um it’s it’s strong with chili and I can taste saffron but it’s only thick on the

Bottom and it’s all liquidy on the top the bits of seafood that you’ve actually battered rather than just Cody and flour are actually is good it’s lovely and crispy and well Co but those prawns they haven’t made it to the plate they weren’t good enough for you well seems like you thought that

Was I didn’t understand what I was doing but I got on with it so I’ll take a confidence of attacking a project into the next round right Michael your turn what’s your Ruby like all right get in there Michael does it for me son I’m happy really happy crispy on the outside nice

Sweet prawn you’ve got a ruy there that you can get a hint of saffron sharp with lemon juice plenty of gar bitter chili voila as they say in pekam Michael I applaud you every single piece on their the same color all laid out an individual able to identify every

Single one and it’s just been done very very well thanks as far as the taste is concerned crispy on the outside every single thing and well seasoned well cooked beautifully done for John to say it was near perfect it’s just incredible to hear I was like what that’s awesome so

I’m going in the right direction I hope Rebecca let’s give yours a try on the plate we missing the fish and we’re missing some properly coated squid but the things that are on there are really really good I like the flavor in yui I don’t like the consistency but

It’s not too greasy but it’s got a lovely fiery background to it which going really well with a perfectly cooked scallop and the wonderful prawn with its crispy but on the outside scallops really nicely cooked but there are are issues here that you can’t ignore there there is no batter

Around the squid and jirui has split being able to identify what that recipy was was difficult in the first instance so uh I didn’t really get off on the right foot your Ru is great cuz it’s spicy from the chili it’s earthy from the sephron it’s really well seasoned really

Well made but it won up the stuff that’s cooked badly the prawns not battered onion rings just don’t know what’s happened to them I mean that is quite an extraordinary Feast just a slight disaster who did you think you were feeding small army I don’t know Squid’s nice batter’s crispy ruy

Like lovely so many good things and then a couple of silly little errors that make it not perfect what is really frustrating is that I’m still making exactly the same mistakes that I was making 40 years ago at school not concentrating not listening just being a bit of an idiot

Well done guys thanks we’ll see you back here soon off you go I didn’t batter my proms I didn’t that’s I forgot to Classic recipe and we always get four very very different results and today there were lots of surprises Michael shown his quality that was a great dish

Very good dish very few errors on there it’s a shame that Rebecca’s ruy actually split because it was the best flavored ruy on the table I thought the bits that she cooked very well were really really good indeed I think Rebecca has got a bit of potential

Derm did really well to get anything on a plate because you know he started off very slowly a couple of things were overcooked some of the stuff was undercook but at least we got something Jenny’s plate was crowded it looked an absolute fright she had some things which were cooked absolutely

Perfectly but on the other side of the spectrum we had onion rings which somehow or another turned into French onion soup let’s get them back in I really want to see their own food your Master Chef future now depends on the quality of your own one single dish

In one hour down to you guys and at the end of this one of you is going home let’s cook I’ve practiced this ditch I know what I want from this ditch but in Mass Chef I’ve learned anything can happen de what are you cooking for us today I’m

Cooking a lamb Tajin with herb speckled couscous it’s not the tajine I would usually do because I start that the night before and I let all the spices really and massage them into the meat and let them do their work overnight so this is a faster version with with with

A much more tender cut of lamb how good a dish do you think you’ve got to cook to stay in the competition I want to ass show you I understand taste and I really want to understand and morti so uh if I can do that maybe I’d have a chance D

Good luck thank you I’ll need it Nagin is a beautiful thing cooks really slowly so it all stays lovely and moist instead we’re doing a quick version in a Fred pan my question right now is will that lamb dry Out today the toughest challenge I’m going to face is making sure that I can actually produce this dish on Time Rebecca is it karma cooking your own food I know that I exactly what I’m going to be doing and uh I just want to enjoy it actually what are you going to cook for us today I’m cooking goat cheese Sun tomato and uh rocket ratoo

With asparagus I know that I can do this and I know that I can I can cook it right is this your last task I hate losing I don’t want to be the first at the door I really hope it’s not my last Task Roto she knows well she’s confident with and for the first time she’s staring to move around the kitchen like a cook to be fair John we’ve all had rotos it’s going to have to be quite a thrilling one to impress don’t mean to scare you but you are halfway Michael are we going to see the food that you love absolutely you are yeah I’m going to give you a little taste of Italy hopefully today brilliant what are you going to make um I’m doing a spinach and ricotta ravioli with a sage butter

Sauce not easy no no it’s not easy but I think that’s why I chose it because I wanted to show you guys that I’ve got a little bit of skill it’s pressure today isn’t it of course yeah it’s massive pressure it feels like it’s all built to

This single moment this is what it’s about and mess this up that’s it it has to be absolutely perfect thin pasta well seasoned filling and then wrapped around it a beautiful Rich butter with sage difficult challenging but beautiful if it gets it right yes pasta could be the biggest problem but flavoring

Seasoning is key to This Jenny I’m really excited about tasting your own food but I’m slightly concerned as to what you’re going to do I’m making a creamy uh taragan chicken dish with um broccoli rice and a salad which will have pear and radish in chicken taragan of rice sound sounds

Really nice well I hope so but I do think that you know I think your jaded palettes might find it a little bit jaded palettes well I think you’ve had all this this is sort of deia book one is this what you would cook at home well I I’ve cooked it

Twice and who did you cook it for I cooked it once my mother who rejected it and I cooked it once for my family who ate it tan pear rocket vinegar chicken and rice it’s a range combination but if it works good the the worst thing about chicken

It goes dry is hard to keep it juicy it might taste like boiled witch you’ve got just three Minutes you got to start plating up Now that’s it time’s up stop stop everybody Stop Derad has cooked a spicy lamb Tajin with orange and apricots and served it with a herb couscous nice colors listen we don’t need this we don’t need a whole branch cuz you you can’t eat the whole Branch I’m a gardener there is a real nice depth and

Tang about your meat and the sauce in your meat as well but with all this couscous it’s a very dry dish it doesn’t work unless you are going to make this dish a lot wetter the flavors of that are really good they flow cinnamon and ginger and sourness of apricots and the sweetness

Going with the sauce but the texture is just dry and it becomes difficult to eat I want to love it but I can’t that’s Pity I didn’t disgrace myself out there it wasn’t absolutely terrible Jenny has cooked taragan chicken served with broccoli rice and a goat’s cheese pear and Rocket salad I’ve never seen a cool crisp salad added to the side of a hot wet dish they’re not just contrasting textures they are clashing

Textures your broccoli is watery your rice is overcooked and your chicken tastes of vinegar add didn’t did you well you know like the vinegar and the Cherry bottles are a bit similar oh no little bit it’s pretty bad yeah yeah what a shame I like the Tagan running through

It the chicken cooked beautifully I love the shots running through it but the rice is overcooked and it is really strong with vinegar I could smell the vinegar I thought all that smells a bit strong the fumes honestly could have removed paint Rebecca has made a goat’s cheese and sundried tomato risoto with Asparagus Rebecca I really like the flavors in your risoto I really like the sort of salt ESS of the goats cheese and the sharpness of the sundri Tomato even the pepperiness of the rocket and the strength of that asparagus but for me that rice is just going a little bit too

Far and becoming more like rice pudding and claggy rather than being free flowing and soft it’s good by a country mile the best thing you’ve cooked since you’ve been in the competition the essence of that is the stock you made all the vegetables cooking down and use that to cook the

Rice with I love the idea goat cheese and sundried tomato it gives it saltiness and it gives it tanginess and a little bit of sweetness I think it’s a really good dish great thanks really good dish I think I did okay but whether that’s enough compared to the others and

How I’ve been going so far in the competition I just don’t know Michael has cooked spinach and rotta ravioli with a sage and butter sauce I love its Majestic Simplicity love it it better tastes as good as it looks I hope so for me your butter sauce is a crack

Of pepper away from Perfection the rest of it I have not got a complaint about at all your pastor is beautifully cooked it’s a lovely crunch on the outside but soft and thin The Filling rich with spinach and Nutmeg and salty ricotta it’s a really really good

Dish he likes that does he mate yeah it seems to yeah lovely lovely lovely Sage throughout mate very very impressive very very impressive thanks guys I’m over the moon absolutely amazing I am so happy right now we’ve got a big judging job to do now thank you very much off you Go I’ve never had a rapten of disaster with rice before in my life it was like pudding RS I don’t know what but it was just a complete sck right it’s been a fascinating day a great day from a judging point of view Michael’s ravioli was by far the the

Best thing in the room today by a country mile beautiful Sage running all the way through it the butter flavored well the pastor cooked perfectly it was like music in my mouth Rebecca as far as I’m concerned isn’t that experienced but she’s learning John and she’s getting better I

Like the fact that Rebecca made her own stock and made a really good tasty Roto it’s completely 5050 whether I’m going to be sent home or or get to stay on to the next round Jenny really messed up with her own dish which really should be

The Showcase of what you’re all about as a MF contestant was bad bad vinega chicken the rice was overcooked the salad was a complete mistake I’ve got no idea what she would was thinking of I’ve blown it I’ve absolutely blown it they need a decider and I have decided it for

Them dermat didn’t have a great classic recipe but he had a very decent round when he cooked his own food but the whole dish was dry the flavors were good but the problem is you couldn’t have more than two mouthfuls without a huge glass of water I’d much rather stay in

But I would dread what I have to do if I did so so me one person’s shoeing two hanging by the fingernails and one person is saying goodbye I know who it should Be today the expectation was high you had to deliver something special we have made our decision the contestant leaving Us it’s Jenny that’s absolutely fair enough genuinely really is thank you very much I’ve had a ball and but honestly I peaked and there’s nowhere I could go I surprised you’re still here uh no jely thank you very much thank you very much indeed thank You it’s a very fair decision I can’t believe it took them that long there never been any secret I don’t cook I can’t cook I’m not sure I ever will cook again it’s just I’m not cut out for it I’m amazed I really am to not be the

First one out is just is a relief I was pleased with my meal today but I have to up my game an enormous amount I feel brilliant it’s absolutely amazing to be able to get through but um in the back of my mind now I’ve got that

Little voice going what they got next what have they got lined up next for us next time the battle continues oh this is just the worst possible option as the celebrities are thrown into the deep end of a busy restaurant service service please table 37 to medium red

Yes Che guys we need to keep ahead now please guys can you answer me please thank you can’t even stop talking I have not even got 10 Seconds That