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It’s the celebrity Master Chef semifinals and only the six best cooks remain you can’t come in the and Cru I’m always in it for the win baby always is in it for the win competition really has got to me I’ve upped the game a bit and I think
That’s you know what’s going to be required I think the more you get into the competition the more it’s going to hurt you if you don’t make it I don’t think a basket is big enough to contain my nerves anymore I’m a barrel I’m a barrel of nerves I certainly thought I’d never
Make the final six I assumed I’d be in for the first couple be kicked out and go oh you know I can still make beans on toast but I’m still here the eyes are on the prize that the final is in sight we just have to survive a few more
Challenges and and it’s there now the pressure intensifies as their challenge to cook cook a favorite recipe of one of the world’s most popular chefs before battling it out for a place in the final five I am loving this competition they are all pushing each other they are all
Getting better and better and right now they’ve got an opportunity to learn and learn fast they want an adventure they’re about to go on a big One Today we have invited a very special guest actually a colonary genius and each one of you is going to be cooking one of his absolutely fantastic dishes this Chef has had a huge impact on Modern British food his cookbooks have sold more than 6 million copies ladies and Gentlemen please meet yam elleni
Yam meleni is one of the world’s most successful and influential food writers my food comes from the Middle East I grew up in Jerusalem we’ve got intense flavors we love our garlic and our lemon juice and our sumac you know things that are pungent he moved to the UK in his 20s to
Study pastry and in 2002 opened his first Delicatessen in in London’s Notting Hill his food quickly gained a cult following for its abundant and inventive use of vegetables and Middle Eastern ingredients as well as its bold unorthodox flavor combinations what was fantastic about moving to London in the late ’90s for me
There was a real hunger for learning about a new Cuisine about new ingredients a whole new way of cooking we brought a whole Rage of ingredients that have really been adopted by British Cooks our spices and aromatics were really taken to heart and people love cooking with
Them based in his Test Kitchen under a railway Arch yotam spends most of his time writing and testing new recipes for his three delies and two Central London restaurants and it’s hard it’s a really creative process you put ingredients together you never quite know what’s going to come
Out but it’s a super creative process you’ve each got a recipe in front of you for one of my favorite dishes they are slightly complicated make sure you read the recipe and know it really well because there’s things will be a little bit left to feel there
Things you may have not seen before if you follow it the result can be mindblowing ladies and gentlemen it’s a big task an hour and 30 minutes one great plate of food from a calary master let’s cook the dishes that contestants are cooking are really not of one region there’s a lot of
Influences there’s a little bit of the Middle East a little bit of Asia and India there’s a little bit of British food going on I’m a son of the Middle East but I like to look for inspiration all over the world there are some fascinating ingredients here I don’t really know
What ghee is this is a whole new world Dom is making an Indian inspired Curry dish of hot and sour OB jein green beans and crispy shalots the auin sit in a mixture of intensely flavored spices that is really the core of this
Dish it has to be sour it has to be hot it has to be vibrant and it has to be absolutely delicious the curry is served on pureed ured Dal or lentils Dal is the same as rice it’s bland although the Dal he’s got is going
To have in it a wacky amount of garlic and a wacky amount of Ginger that there is the base to be able to take the Ferocious obber jeans sit across the top this is not the easiest dish to get right you really need to be very alert
To little details not to burn your shalots or to burn your over jeans not to make your doll too dry to season it properly we think Dom is a kind of classic European if not classic British is he yeah is very different for you Don
This style it is but in a way it isn’t love playing with hers and spices don’t really do it enough obviously it’s something I could quite happily make a mess of at home and just pretend that’s what it’s me tastes like but he’s going to know so yeah there’s a lot of Pressure cut each one in the middle okay very good so you kind of want to end up in the middle so it looks like a like a nice wedge that’s what I thought perfect that is perfect love it well done dillian is making a dessert he’ll have to make 12 perfect
Pancakes which will then be filled with a flavored ricotta then stacked and baked figs and Orange Blossom and pistachios these are the flavors of my childhood and for me those are the flavors of paradise these hands are made for tenderizing meat not for whisking listen if you can’t whisk a batter for a
Pancake then you’re not in a good place right so you want to do this and this is about like being a bit delicate with it but the batter looks good have you ever done anything like this before no no no I ched away from dessert because my
Weight’s an issue I’m actually a big guy and I got to get down all the time to on 18 Stone you’re a fighter right that’s what you are yes yes you like a challenge you like a competition you can do it Yes to make a really good crepe it’s really a matter of a minute or so to turn them to the other side how am I going to flip this over you really don’t want your Crepes to dry out otherwise they’ll be very difficult to fill and fold a filling
Into is this your first one yes it’s actually not bad it’s not bad no I’m serious I was expecting much worse but that’s not bad Neil’s first task is to make a classic merang for an otal langi favorite a fruit filled rolled Pavlova with a hazelnut brittle they will have to whisk the mering for quite a long time so it goes really stiff and firm and that’s the key of getting this mering right that’s not
There yet it’s not there yet add your sugar slowly while it’s running oh that yeah yeah oh follow the recipe yeah yeah don’t reinvent the mering presentation is really important for that ruad it can be so spectacular but it’s also about a delicate touch I mean not throwing too much fruit on top
H making it nice and neat and even so there will be the challenge shf this is tight forever my mom used to do that in about 5 minutes so you’ve never made mering before as a kid I remember watching my mom do it yeah years ago 4 years ago do you make
Desserts at all no I made custard the other day for the first time and how was it it was magnificent what how did you make it butter sugar what think was butter sugar butter in your custard no I’m not sure yeah not butter don’t put
Butter in card je don’t put butter in my mering please it be nightmare please don’t if he gets the mering right and it’s still soft but cooked all the way through it will roll beautifully if he overcooks it and he gets a crust on the outside he won’t be able to roll
It and the whole thing will split you’re doing well you’re doing Well I have never seen a chicken’s liver before do I want to cook that surely not that looks like someone could throw away Vicki is making a Jewish favorite of pan fried chicken livers served in a classic red wine Jew with toasted Brios and glazed cherries I don’t know what chicken liver
Should look like some people don’t like liver but I think it’s just because they didn’t have it in the right way I think this dish really presents livers in the best possible way livers and cherries something something you have regularly this is definitely um new to me have you never
Cooked a chicken liver before never think about a good steak you want to Brown it beautifully on the outside but you want the inside to be a bit pink okay great thank you for the tip you are learning really really quickly can you go up to to Yum dish stage I mean that’s
A big jump that’s a big ask but I’m definitely going to give it me all we like that we like That I’ve read a lot of yam’s writing it’s a huge inspiration the fact I’m going to have to recreate one of his wonderful dishes is pretty intense Jenny is prepping sourdough bread for an alond tarator sauce alond tarator is a bread sauce it’s like we make with our roast this instead is
Flavored with huge amounts of garlic it should be quite potent the alond tarator is served with squid and scollops marinated in a spice paste really is a lot of flavor in this dish as soon as the seafood is cooked it goes into this spice paste and it absorbs
Those those flavors and that’s what makes it so delicious a lot going on here and I’m trying not to run at this like a bowl in a china shop try and be a bit more refined and get everything just right there’s a lot of precision the one thing
I would really make make sure you do is first of all don’t overcook your Seafoods literally a minute in the pan we cook them enough and get your sauce flavorsome but also not dry where this is where you have to exercise judgment like taste taste all the time you really
Need to taste people forget to taste yeah but you did some beautiful Seafood in the last round but that was more experimental this is a tried and tested recipe by an expert so pressure I’m quite excited to to give this dish a go going to test some of the skills that
Hopefully we’ve learn but it’s going to be it’s going to be brilliant Greg is in charge of another Seafood dish pan fried Seabass served with teric potatoes and a southern Indian rasan broth Ras and broth the mixture of stock and then Tamarind and Tamarind is really sharp
And really sour it should be quite power and it shouldn’t be too chilly hot I enjoy spicy food I mean I’ve never used Curry leaves before and I never really realized that was a thing if I’m totally honest how is your Tamarind it’s come down to that state so far nearly ready
Now cuz I’m just getting the other bits to start to strain and when you strain just make sure you get every bit of Pulp off so squeeze it through okay this is one of the most challenging dishes really the Rasam broth can split if you warm it up too much the potatoes
Can be overcooked even worse the fish can be overcooked you really don’t want an overcooked sea bass you can cook fish uh I cooked fish in the last round and it came out quite well but that was a thick piece of cod with a thin piece of fish like this I’m
Going to be sort of constantly watching you’ve been in tougher situations oh look I mean look trying to win a Olympic gold medal is quite difficult I’m not going to lie you don’t get a medal but if someone eats your food and smiles it’s worth like a metal right is the
Greatest feeling sense of satisfaction is incredible enjoys it it’s a virtual medal it is really is you have 30 minutes left there is a really interesting frenetic energy in the kitchen right now there’s lots of eager people slightly nervous but they now realize the enormity of the semi-finals and they’re learning and learning Fast this is the oene and the beans and the coriander we’ve got curry powder we’ve got everything under the sun you could possibly imagine this is a lot stronger than I thought it was the flavor is very strong the yeah did you put a lot not even half
A teaspoon good call try to use my brain a little Bit Neil is now working on a caramel to make the hazelnut brittle that will Top his Pavlova does that look good to you smells smells good doesn’t it butter and caramel butter I’ll be doing this home now great and Vicki’s all important red wine Jew is almost
Ready it’s definitely reduced can I try it yeah please feel free it’s slightly on the salty side okay so how would you Rectify that add a bit of your red wine which is not salted add your cherries where their sweet liquids cuz there’s no saltiness here how’s that that’s great oh good and
Actually parsley also negates salt com so chop up parsley don’t add any more salt I thank you for your advice my Jew’s too salty I have a salty Jew and you are getting put on I’m going to chop some parsley with his Rasam broth infusing Greg’s now working on the turmeric
Potatoes have you tasted them I haven’t just yet I wasn’t brave enough you need to taste you really need to taste and those are quite big pieces so you want to break them down a bit whatever you’re doing you only have 15 minutes left please 15 minutes everybody it’s going to taste nice
Whatever Happens okay now this big reveal right it’s not bad at all right all right oh my gosh ah ah my God they’re definitely too hot come on Vicki if I get this wrong the whole thing ruined just 5 minutes okay the scallops are just cooking through the last few seconds
Now this is slightly terrifying doesn’t look too bad that wow dillian look at that I think we’re doing okay 30 seconds livers I want to be a bacon H that’s it time’s up stop does that look like that it looks really good oh well done that is awesome that’s
Unbelievable Vicki chicken Liv come on you’re on knock him dead Vicki has made yotam’s chicken livers served with glazed cherries and bacon on toasted Brios with redico and a red wine sauce I’m fascinated to try these livers please give him a Gore get in there is that what a liver
Should look like back of the net get in I’ve never had such a hug I was worried about the saltiness yeah but it’s really good it’s really really good the cherries and the way the the sauce is soaked into the bage and the ridicul is nice and charred on the
Outside so really good cooking on both the livers and the ridicul I can’t fault it wow lovely sweet cherries smoke bits of Ladon your Brios has toasted nicely I love the bitterness of that Reda with the whole thing so good on you you’ve made a really good je for the
First time you’ve got depth in there b need smartening up you know that but flavors and textures and touch you’ve done it you’ve absolutely done it I got a bit stressed didn’t I and I didn’t think I was going to be able to do it and you have said really nice things and
I’m sorry I’m being a big girl I’m just tired today and I appreciate you saying nice stuff and all the help you’ve given us so far when you think you’ve had a disaster they say you’ve smashed it I don’t know where I stand anymore I’m so confused I have culinary
Confusion Jenny has made spice scollops and Squid served with alond tarator topped with lime segments coriander and chopped chili visually I would like some more color on the squid and a littleit more color on the scallops as Well the taratur is a good consistency the spice mix is good because it kind of coats their seafood and you taste all those spices that’s great your scallop and Squid’s getting lost amongst those big vibrant flavors because you don’t have that CH and smoke because those flavors are so big you
Need something quite big to stand up to it well look the cooking of the seafood possibly all right but you bring me this dish and I’m just tasting it that dish is delicious and that bread mixture with almonds is like a sweet salty smooth peanut butter I just think that is delicious thank
You so PR PR of myself it might not have been the standard that he would cook it but we were getting there and I was so happy that I got a a smile on his face at the at the end of the Tasting Greg has cooked pan fried seab Bass with turmeric potatoes Curry leaves and tomatoes in a rat and broth that looks stunning really really beautiful the skin is crispy I want to eat it all right now the fish I think is perfectly cooked the Rasam is really fragrant beautifully
Seasoned the potatoes are also got good seasoning on them but the ones in the middle are slightly under so it’s it’s really good apart from that tiny little thing the flavor of the potatoes is absolutely fantastic Smoky turmeric and that richness of Curry leaves which I absolutely love there’s a wonderful
Balance of spice it’s such a shame about those potatoes cuz otherwise it was absolutely spot on that broth I’ve never had anything like that broth that is quite incredible it starts off slightly sharp like a lime sweet like a really ripe tomato and finishes with the taste
Of a curry like a Cora it’s really quite incredible flavor and you’ve mastered all that yet you can’t boil a potato Greg what is wrong with you oh yeah I could do do some of the basics well but now yeah I’m I’m genuinely really disappointed the most easy part of the
Whole dish I get it wrong that’s like it’s F infuriating but I I say I’ll make sure for next time it’s perfect Dom join us please go on son go on Smash It lad [Laughter] Dom has made hot and sour obber jeine with green beans and crispy shots served on a white lentil urit D the O jeene is wonderful mhm you’ve got all the spices there the curry leaves it’s got depth Beauty it’s great but the orid doal underneath is under seasoned it just needed more more flavor those schots are very dark burnt and they’re going really really bitter
Which is a shame I quite like your doll because I like the blandness of it with all that spice that sits across the top I’m not disappointed at all but it’s the oine that’s the absolute star that Smoky beautiful slipperiness with the bitter shot I love all in all for my first time
Messing around with curries I did what it said on the tin and nobody died so yeah I’m very happy very happy with that dillian has made pancakes filled with ricotta flavored with orange blossom and topped with figs pistachios dried currants and orange syrup it looks really really good it looks Professional this just tastes so good everything here is absolutely perfect the crepes are beautifully soft the caramelizing of the oranges all the flavors are there I think you did really well orange flour water which is like perfume the bitterness of orange rind the sweetness of that dried fruit and
Even that filling which is all creamy and light is absolutely delicious you balance that salty creaminess with sharp fruit good effort good touch and I like your chewy Sweet raisins you put in there as well that was good he’s a nice person nice man and you know’s clearly got a
Very very creative brain well done Neil come on bring that over [Laughter] here go on some can’t see the floor look at that finally Neil has made a rolled Pavlova with mixed fruit and a Hazel not brittle it’s not dainty but it looks so edible listen to
That the mer really kept its kind of chewy texture it’s beautifully almost marshmallowy which works really well with the cream and the and the fruit so you’ve got the texture absolutely right thank you it’s soft and pillow like you want to put your head on it and fall
Asleep but in there as well you got the sharp black bre but for me the magic bit are the hazelnuts the caramel’s absolutely spot on cuz it’s just going slightly bitter and the hazelnuts have toasted enough so they’re full of flavor I think that’s absolutely fantastic mate you have perfectly
Understood what this pudding should be and it is delicious you bringing that enormous fruity Pavlova to to this table is going to be a memory I will cherish for a long long time cuz that was a statement I think I’m the happiest when I’m cooking to see people like yourselves like it
I’m nearly tearing up yes mate well done reer bring it in Bring It On oh oh my God looks so good get it get it I don’t think we realize how lucky we are meeting yam he’s one of my favorite chefs and I’m sure he’ll try and Nick me
And put me on one of his restaurants cooking pav I thought they did really well have you got a couple of favorites I think dillian did really well I haven’t seen him work before but I was impressed by his technical abilities and I was impressed by Greg he was very meticulous
He’s driven and he’s got a good touch thank you so much for everything thank you this was an absolutely brilliant round for our six celebs they have learned a huge amount they’re all right now jostling for position and every single dish counts they can’t all make it to the Finishing Line Yam I can tell you was amazed we were really proud we’ve given you a brief and that brief was to dedicate one great plate of food to somebody who means something to you or inspires you it’s about a bit of love it’s about a bit of care but it’s
Definitely about emotion there are six of you right now now and sadly at the end of this round there’ll only be five an hour and 20 minutes ladies and Gentlemen let’s Cook even my pening is improved Greg has hit full his food now looks smart and tastes good for him now he’s got to keep it Going so the inspiration behind the dish was my kids Milo Rex having two children changed my outlook on life changed everything and I love it all I want to do now is make sure I can make their lives as stressfree and as fun as I possibly can and I think a skill like
Cooking is something that’s really really useful for that what are you making for us I’m going to make a a lobster and crab ravioli with a lobster bisque it’s going to then sit on some spinach and it’s also going to then going to have a jam that goes over the
Top of that as well Jam well this is the other thing as well so it’s called a jam so I guess it’s more of just like a slightly sweet sauce why this dish Greg my children love pasta and I made pasta with my oldest boy Milo he had a great
Time and I suddenly felt he’s getting involved with it equally I love seafood and I’m determined for my children to really like seafood so I try and add it in ways which means that hopefully they won’t just look at a lobster tail and go
Oh I don’t want to eat that you hide it and past they taste it so far so good do it for the boys right that’s the plan thanks guys good luck you consider this what Greg has to do has got to roll out his own pasta then get it to seal around that
Fishy filling perfectly so no water comes in and without looking inside the Ravi o guarantee that the delicate fish is cooked after all that he’s got to make a classic French bis a beast needs to be viscous and it should taste almost caramel sweet with the flavor of
Lobster with that Greg’s got a chili jam Lobster sweet crabs really sweet bis’s really sweet I hope the thing’s not too Sweet Jenny she’s picking up little bits and pieces along the way including some confidence And she is a force to be reckoned with this challenge It’s Made For Me really all the food that I’ve cooked really has had a story it’s had an emotional connection it’s been related to a time or a place has made me who I am the dish is cocky pie with chips
Mushy peas and tomato ketchup it’s the kind of thing you might eat on the sea front of black Paul tell me about cocko pie cuz I’ve never had a pie it’s got a breadcrumb base white sauce cockles and a short crust pastry top who’s it for Jenny I’ve created it in
Honor of my childhood best friend Brenda cockle who I met in a book shop in Blackpool when I was about four she was a grownup she had long red hair she was very clever she was educated she traveled the world she was famous she was a singer she was a bit of everything
That I ever wanted to be um and she was also entirely fictional so she was my best friend before I made any real friends will Brenda like this dish she would yes she likes Seafood she likes everything I like it’s quite mysterious Jenny is making something I’ve never ever seen before nor tasted
Before cocky pie Jenny’s pie seems to be a bamal sauuce and then she’s got salted little cockal hope there’s no dirt and a short crust pastry across the top chips yes please I love chips crispy on the outside fluffy on the inside perfect tomato ketchup is one of those
Things that everybody loves slightly sweet slightly sharp and when you make your own you’re in danger of making more of a Chutney than a tomato ketchup I think it could be a little bit neater but the most important thing right now is to get this in the oven right now Dom loves his classic flavors and his practiced dishes but now he’s willing to just push it a little bit further who’s this dish inspired by Dom the dedication is to my wife Steph who’s been with me for no 23 years and she’s been a tremendous support through all
The uh the good times and the bad times and we’ve had quite a few of them over the years as if she were beside me in my pocket guiding me I’m doing Beef Wellington with buttered purple sprouting broccoli and salaria act Mash uh with a burgundy Jew and this was the
Course that she first cooked just after we recently got married when I discovered that my wife really does burn soup Dom’s making us Beef Wellington a filler of beef which has been sealed on the outside side Co in puff pastry and served with usually with mushroom duck cell and Pate but he’s
Making a pate himself from chicken livers and mushrooms mixed together it could be absolutely Fantastic now every Beef Wellington I’ve seen has got a pancake between the pastry and the meat Dom hasn’t and I worried if that pastry hits the meat while it’s wet that past will go soggy and never cook properly I sort of see the Pastry as the casing that my wife
Sort of wrapped around us to keep us safe and together the Pate inside probably is the warmth of her heart over the rough bit of beef that is me um festering away underneath just 1 hour left please for a big man in a full-on sport dillian shows a fair amount of dexterity
Actually there’s a lot of fine work in those big Fingers what is your dish it’s like a spiced Caribbean fish with um mango and Caff Leaf rice dish that my dad used to make used to go fishing of him we used to make fish with spices my dad us dig a hole in the ground I heat up these big
Rocks and drop him in there and just cover it up where where was this Dylan in Jamaica when I was a kid Happy Times yeah yeah yeah yeah yeah me and my dad’s relationship at this but there’s some good times in there how are you feeling about this competition about Master Chef
But you guys are hard to please and um I try and um also you know I just want my dad to be like you know he did it all right the boy did it all Right dillian is cooking a dish inspired by his time with his father in Jamaica the fish lovely idea with all those flavors of the West Indies around the outside thyme Peppers salt lots and lots of paprika chili all together that’s fantastic rice and mango with cafia lime
Leaves could be fantastic cu the Sweet Mango and then that sharpness of the caffer lime I think it could be really really interesting what he’s got to do is make sure he looks smart cuz he’s got a massive fish and I mean a massive fish it ain’t no fish it’s a T-Rex it’s
Massive never seen seab that big before let’s hope it tastes as good as it looks boss can I ni that mate you can have whatever you want cheers can I have the lster Neil has been generous all the way through the competition his food has always tasted brilliant what he’s going
To do now is shine it up and make it look smart so what’s the dish Neil and why well I’m going cares Zer with onions bacon survoy cabbage on a bed of creamy mashed potato a classic right why the S Neil well I grew up in a c councel State all me life
And we was tinned meat and we didn’t have a lot of money and my dad finally got a job in Saudi Arabia and he come home with his first wage packet remember we say to him mom Joyce that boy ain’t going to reach spam anymore he’s going to be a
Footballer and he bought his cars divver it’s first all I had did the nicest mouthful of food I’ve ever had in me life and The Taste was something I’ve never ever tasted before it’s still down still takes me Back Cal liver it’s one of those dishes which converts to restaurant food very very well but that means detail beautifully presented creamy mashed potato a lovely gravy around the outside it could be stunning we know what Neil’s issue is and we now aware of what Neil wants to
Put right and that is presentation I lost done about uh 6 years ago I think about every day miss him loads I’m just trying to make you proud of this one even if I go if I mess it up he’ be proud of me he come and haunt me they’ be proud of
Me just 30 minutes left please 30 minutes no doubt about it Vicki’s progress has been nothing short of Absol absolutely astonishing the inspiration behind my dish is my wonderful grandma mavas she passed away in January and she was the matriarch of our family I absolutely credit her for the
Reason I am the woman I am today who I’m coincidentally becoming quite proud of she was just a huge dessert fan she would always say when we were in a restaurant oh no I don’t eat much I’ll only have a kids pork por she have a kid’s portion main course so she could
Have a dessert afterwards our two favorites were cheesecake and eaten mess so I decided to marry the two together in a bit of a homage to who I think is the best grma in the world quite an interesting mixture of desserts two classics coming together eaten mess is merang and cream and
Strawberries it is cheesec Crate buttery biscuit base and then a a cream cheese topping how do you put those two together the a standard buttery base and then I’m constructing the eaten mess on top adding some white chocolate swirls some raspberry dark chocolate and um yeah oh God some caramelized white
Chocolate thank you for reminding me I’m going to pop that in what could go wrong I’m really worried about me merang to be honest with you eating mess needs a crunch so I’ve decided to try and do them really thin and really small kisses
And just hope I can get them done in the time frame cuz an hour and 20 is tape from around there’s lots of big big flavors going there chocolate strawberries biscuits cream cheese merang all coming together in one dish it could look absolutely beautiful I just hope it’s not too confusing on the
Palette the success of this dessert depends on the quality of the merang and the chocolate work on top mangs look good come on out little oh could just a run you’ve got just 5 minutes 5 minutes Faith little pie you can do [Applause] It I think for me that’s pretty good I’d be very happy with That you have just 30 seconds left it’s so hot time’s up stop well done darling look beautiful thank you with yours oh oh my God that looks amazing oh my God dillian can we see this fish Please inspired by fishing trips with his dad dillian baked his Caribbean Sea Bass in a marinade of paprika ginger garlic and all spice and served it alongside roasted bell peppers and a mango and chive rice your fish is cooked nicely and there is some big flavor around the outside there
There is garlic and there is chili and that all spice is almost like the flavor of Mace and you’re getting like almost sharp lime and then a smoky bitterness I like the flavors of it cooked mango with rice but then there’s cafia lime in there which is
Really really tropical and reminds me of sunshine and then I get the taste of the Caribbean because the outside of that fish it is absolutely smothered with big bold flavors the inspiration is from a barbecue on the beach and that’s what it tastes like thank you your dad would he
Be pleased with that I think he would cuz he love eating as a big man he ate a lot he’d be happy I’m good it went good yeah I probably did that better than my dad so there you go have that one put in your pipe and smoke it Dom please help you Come inspired by his wife Steph Dom has made a beef wellington served with a salc mash garlic buttered sprouting broccoli and a burgundy Jew the beef inside the pastry is carried on cooking however I’m willing to accept that this one was cooked exactly the same as the pink one on your bench and that was perfect the Pate has got a lovely flavor of Rich mushrooms and there’s iron rich
Bits of liver I like the flavor of Pate I’d like some more Pate running through the whole thing your pastry is cooked although not completely cooked on the inside and I think that’s because you didn’t have a pancake around it however your burgundy Jew is fantastic it’s like
Having a glass of deep red burgundy without the alcohol heat it’s really nice fair amount of fruit in it with a mildly bitter finish ciac Mash is lovely you know creamy mashed potato although like John I’d like more of that Pate in there cuz that is your flavor
I’m thrilled that actually it just came together beautifully and I do think Steph will be very proud as well Greg was inspired by his children to make ravioli filled with crab Lobster and salmon topped with chili jam made with tomatoes balsamic and brown sugar which he served with a lobster Beast
Made with fish stock con AC cardamom and Chili the filling for the ravioli is wonderful and Rich the saltiness of the crab there’s that lightness coming from the salmon and you still get the flavor of lobster brilliant the pasta is lovely and thin and it’s not too thick around the outside so a really good ravioli
Underneath that a bisque which is very well flavored nice and Rich with the flavor of lobster and Sweet Tomato great and then I get lamb busted by sugary Jam it’s an odd thing you have a naturally sweet bisque I don’t want that Sugar hit otherwise a
Bowl of yum a bowl of serious yum and for an amateur cook I think the way your food is going is incredibly incredibly impressive I home the kids really enjoyed it but then again children will enjoy anything that sugar that you put in front of them should have noted that
Before giving it to two well established judges on a cooking show Jenny you coming with your friend or just you oh she’s here all the time imaginary friend Brenda cockle inspired Jenny’s cockley pie which contains cockal and a taragan and soral white sauce topped with a short crust
Pastry served with Parmesan mushy peas chips and ketchup I like the pastry across the top but that bashal white sauce is really really solid and could probably do with not being quite so hard it should be a sauce inside a pie not something you can chop into
Cubes parmesan in the P puree is a is a clever idea cheesy peas right nicely made chips but they do need some salt on them love your ketchup really sweet with a little bit of acidity but I’ve got a cockle in there with some sand in it
Really a little gritty I’m afraid and then you start to lose a little bit of confidence with the next bite it’s down to very fine margins such as my sauce being a little bit too thick the cockles needed a little bit more rinsing I just need to up my game a little
Bit Neil’s late father introduced him to carve slivers which he served with onions crispy bacon mashed potato cavoy cabbage and an onion Gravy I think that looks great Neil thank you Technically there is one fault and that is one end of your liver is slightly rare the rest of it mashed potato completely lump free whipped and light well seasoned with a little bit of pepper in there the onions they’re still sweet there’s no bitterness but they are blonde and translucent as you wanted
Them the Bacon’s crispy and salty your liver’s got pepper which gives you spice your cabbage is cooked all the way through but still vibrant and green and delicious I think that’s great you managed to get all your big flavors into a much tidier plate couldn’t ask for more than that that you
Listen and learn progress that’s great dad was obviously proud of you yeah I think he’d have been proud of you cooking that Li he would be he would be that’s for me that dadd he was a silly old sausage he’d be watching me somewhere to cook his favorite meal for
Him and nil it get great comments I’m sure I’ll be proud of Mak I was so proud of Him in memory of her grand Sweet Tooth Vicki has topped her classic lemon and vanilla cheesecake with an eaten mess made from chantilli cream merang raspberries and strawberries with the addition of caramelized light chocolate dark chocolate and a raspberry I really like the cheesecake the base itself is slightly salty from the
Salted butter which is good because the top is sweet and then I also suddenly stumble across these little things which I’ve never seen before caramelized white chocolate chunks which you baked in the oven which tastes like a biscuit cute right I quite enjoy them yes thing I’m
I’m sad about is the cream is not sweet across the top in they’re eating mess it should be sweet and really indulgent and it’s not my only disappointment I think you could have done a lot more with the chocolate right okay I was expecting some chocolate Scrolls maybe some chocolate shards but
As a pudding lover I love the look of it and I really really am enjoying the taste of it thank you would Mavis have enjoyed it do you think Vicki she had a really really strong sweet tooth so yeah I think May’s minus the cream should be Al with That I feel like Greg liked it more than John there’s no point of sitting here saying should I what I could have I’ve done what I did I didn’t eaten mess cheesecake I made M’s mess for me grandma she would have loved this Look all of them have put their heart and soul into this round all of them want to stay the fact is we’re going to lose one from the competition Neil did an absolutely brilliant job I want things that taste really good and I want progression and that’s what Neil’s
Showing so upwards and onwards for Neil Razer rck Greg is an ambitious cook you know what he’s aiming at he’s aiming at fine dining John and he’s not far away an amazing Rev Olive used the shells to make a really lovely Rich bis sauce the jam detracted from its beauty but I
Cannot in any way criticize the rest of the work that came from Greg dillian cooked that fish perfectly as good as any chef anywhere the flavors around it I thought were great mango in the rice with caffer lime leaves good good flavors from dillian good cooking
Dom was always going to cook classic in this round and he did it Beef Wellington the beef was lovely and soft and well seasoned he made his own Pate which is fantastic you and I both wanted more of the Pate around the beef but I loved that red wine Jew that was
Beautiful Vicki took two very very classic desserts a cheesecake and an eaten mess cheesecake was nicely made the biscuit was quite firm and slightly salty that’s a great contrast I would have liked some more sugar in that cream however it’s a good dessert indulgent I would have liked more ambition with the
Chocolate but it looked good it tasted good Jenny made for us a cockal te pie any fish pie is always bought together with a lovely creamy white sauce instead we had really firm and very very hard Bal the issue I had with Jenny there were cockles in there that needed more
Cleaning there was like a Sandy gritty feel who stays and who goes who’s got the potential who’s progressing through the competition that for me is the Big Thing feel from the comments that they have recognized how much thought and effort that I’m putting in I’ve done the best I can
Do I just hope it’s good enough you know we’re all very much of a similar level I’m really still at this stage it’s anybody’s game I want to stay so much but I think this is the end of my Master Chef journey and that makes me the saddest little chef that ever did Live we really do appreciate the hard work the ambition the drive we wanted emotion in your food we wanted to see some heart and you gave it to you gave it to us in bucket loads as we said at the start of this one of you will be leaving Us we made that decision the celebrity leaving us Miss Jenny didn’t see that coming Heat number two Jenny thank you thank you so Much I’ve exceeded All my expectations and to get this far in the competition has been absolutely incredible I had no idea until I was in the thick of it just how challenging and fun and intense and emotional and rewarding it would Be yeah a bit gutted leaving those guys behind they’re going to have such adventures and I’m not going to be part of It final five wow didn’t really see that coming for a moment I really did think I was going home um but I’m delighted that I’m not in life you don’t realize how good you can get at things if you work hard you know there’s no such thing as can’t
There can or won’t you can always get better and better and better and I’m surprising myself I’m absolutely thrilled to have made it this far I’m going to take a lot of confidence is now going forward hopefully cook up a storm and I leave the Jam at
Home now my father think you know what the boy did it all right I’m the last woman in the competition so I’m not only just doing this for myself anymore I’m doing it for Jenny I’m doing it for Kelly doing it for me grandma for me mom
For Megan Martel the queen Little Mix I’m doing it for women everywhere Beyonce is going to be buzzing next time it’s the last celebrity Master Chef semifinal how we looking Jan not just yet I think this is delightful absolutely delightful only the best four Cooks will go through to the Finals
3 Comments
One of my favourite chefs of all time. His spicing and combination of world ingredients is inspirational. Great to see him on Masterchef as a mentor and judge.
Did not like the look of the Pavlova.Was not appetizing to me at all. IJS.
Greg is the "good cop"