Contestant cooks head to Theo Randall at the Intercontinental, a London restaurant awarded Best Italian in Britain in 2013, where they will be responsible for serving up every dish on the menu for a busy lunch service. As the competition hots up, who will sink and who will swim?
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It’s Master Chef and knockout week continues last time saw the first group battle it out in a proit pressure pressure pressure and Mama for Fran was sent Home now the second group will have to face their own professional challenge there’s a difference between being a cook and being a professional cook don’t put the beef on the past put it Bring it on Bring it on the in the in a tray or a plate or
Something then Monica GTI will be back to see who has what it takes this plate says eat me at the end for one of them their competition will be over we’re about to send you to your first professional kitchen U6 will be absolutely completely and totally responsible for lunch
Service you are the Brigade off you go get your Chef’s SPS On putting on some Chef whites you know it feels real I’m very comfortable in them I hope to be able to wear them a lot there’s definitely pressure to make sure you represent Master Chef you represent John and Greg correctly it would be embarrassing to not be very good when you get in
There there’s a standard that you’re going to be aware of every stroke of the knife everything counts it’s early morning and the six contestants have arrived in London’s prestigious Park Lane home to the award-winning Theo Randall at the Intercontinental we don’t know what’s going to happen we
Don’t know what we’re going to be cooking so it’s all going to be a massive massive learning curve and the day is going to be crazy I’m expecting it to be ferocious I think it’ll be intense hot pressured all the fun stuff that comes with cooking to cook with Theo Randall there that’s
Amazing this guy he’s a legend Theo Randall was one of the defining chefs at the Michelin stard River Cafe and his own Venture was award awarded best Italian in Britain in 2013 service one squid table 12 my food’s got a very much Italian influ and I haven’t got an Italian bone
In my body and I always say this I’ve got an Italian soul I love the way they cook and their philosophy behind the food I’m quite a calm character but when it comes to service you kind of change a bit you ready B I don’t become a monster
But you do have to be strict and you have to be quite tough you have to make sure that your your chefs deliver what you want and deliver on Time good morning morning how are we all good relax calm is okay good we have a very busy day for you today we’re going to cook for 50 people they’re all our regulars VIPs from the restaurant so they know my food really really well we got 4 hours before service so come on I’m sure they’re all fantastic Cooks but there’s a difference between being a cook and being a professional cook there will be three starters on the menu today managing director ranir will make pan fried scollops topped with sage Capers and anies and served with white palenta and brazed Chima deae turnip tops
Okay so we’ll pop those in and they need to get a nice sort of um crust on them have you cooked s us before yes good and you don’t I mean the you’re I I see you’re not moving them at all I’m not moving them at all I mean
The Temptation with this sort of thing is to start moving them around what happen with that is it’s just going to lower the temperature so you want it to be really really uh really really sort of crispy sure and calm yes try and be calm keep the presentation quite simple but also
Elegant and you know not too much pentry if I put loads of pent on there it all seep out the side nice you want the just the right amount of Chima thee and then the skullet pink in the middle uh Caper’s just slightly fried and the an
Just sort of melted in the pan yes sir and then nice sage leaf on top yes chef that’s it thank you chef chef makes it look uh very easy you know I don’t have the experience he does so fingers crossed I’m not going to make
Complete balls off of it but I I’ve got it in theory I know what to do Ran’s first job is to shock 50 scallops shocking scallops for 12 hours a day yeah what a dream I tell you what it’d be nice to pay someone to shuck scollops on a
Restaurant with my name on it that’ be Nice father of four Simon has already started the prep for his roasted pheasant salad with radico Panetta chestnuts and pomegranate with a balsamic dressing I like salad I have it most St um doesn’t quite look like that when I’m sat at my desk normally but I’m looking forward to doing
It so just remove the skin pheasant leg can be quite tough but if you cook car on cooking it slowly it’s got so much flavor I it’s really delicious so I’m I’m salivating at the are you salivating good everyone says oh it’s easy to make
A salad any anyone can make a salad but a salad is one of the hardest things to make good imagine a mouseful with a little bit of pomegranate a little bit of chestnut you have too much in one go it’s just going to overpower everything if they overcook that
Pheasant it’s going to be horrible it has to be really pink and juicy just Browning them off before they they go in the oven with some herbs and some Sala I think we’re about there Now the final starter on the menu will be cooked by graduate Beth it’s squab pige anuli served in a Pini and trumpet mushroom sauce make sure that all that air is out so important if you got air inside what’s going to happen it’s going to just burst it’s going to explode exactly
I think the hardest preparation is going to be the anul they going to have to serve seven or eight of these little things per person and they might sell 20 of them that’s a lot of prep it’s quite therapeutic it is therapeutic but you can’t be too therapy
CU thing about therap is you become relaxed you don’t want to be relaxed you want to be like we’re under pressure here put them into boiling sod of water in they go They’re going to take about 2 to 3 minutes it’s very fresh pasta it won’t take too long long while they’re
Cooking we make our sauce look at that lovely juice coming out from those those um trompet mushrooms can you smell it oh wow SMS good SMS great yeah okay so we’ll put them in and a few drops of that past water won’t matter and that’s Spoonful as
Well and then very nice carefully your little anul Loes that’s it any questions no you okay have I explain it properly yes I just want to make sure that pasta is treated really well cuz it takes a lot time to make each little one so if I overcook them then the whole thing is ruined so to make sure that they’re cook
Perfectly Beth’s first job is to make the pasta oh how do you keep that in how’s your arm h yeah yeah you’ll get you’ll get big muscles good okay guys pay attention you’re very very slow at the moment we need to the next hour you need to work really really fast
Everyone the other three contestants have already started prep on the main courses the first is being cooked by Mama four Emma who is fting seab bass which will be served with Swiss chard and a porian ricio vou source this is called Branzino and CIO which basically means in a in a bag like
On papot as in French food it’s the same principle it’s steamed in its own little oven you then open the bag you got to check that it’s cooked but it’s that fine line of getting it cooked and getting it overcooked now the thing about this dish
Is if you uh prep it properly it will work if you got any holes in there it’s going to leak it’s not going to work so hot plate pick up the piece of fish very gently and then we get our charred can you see how that Rico is all wilted
Down it’s all become really um soft it’s actually very it’s actually quite sweet then pop this on top and that is it I mean it is just so simple but it’s just such a lovely way of eating a piece of fish yeah perfect the bagging is
Probably the most key thing to it happy great yes yeah confidence I love it yeah I’m confident cooking is all about Good Taste and yes yeah absolutely I’ve not cooked like this before so any time you do anything new of course it’s trepidation but uh as
Theo just said uh you got to remain confident because if I’m not confident then it’s going to show in my Food with each seab bass costing up to £50 Emma can’t mess up the filling I mean it’s not great but for somebody who’s never filleted a fish before yeah you’ve actually done it but it is a bit of a mess yeah Okay cool so anyway we’ve got
One more to go let’s make it better this one this next one While Emma has another stab project manager Sarah is prepping the veg for her dish a fillet of beef wrapped in Copper depa with roasted Arch chokes five types of root vegetables and a red wine reduction as you can see the vegetables are really almost like caramelized and I’m just going to cut
The beef at an angle so it should be lovely and pink like that really juicy and pink but it’s all about cooking that beef to order and making it look like That we got our lovely sauce and then just that all over the beef and that is it any questions so beef uh wrap it yeah 10 to 12 minutes depending on whether they want it well don’t worry about we’re going to just serve it medium rare can be 50 people
30 of them more to be they want medium medium rare medium pink blue I mean it’ll be a disaster so it’s going to be medium rare that’s it the majority of this is veg prep so I’ve just got to keep going really and they all need quite a lot of time to
Cook so they can caramelize so just got to keep going I think you have to pull them no don’t cut you pull them with your hand like that yeah you’re looking for a very light color this is too D you see how light have to be yeah
Yeah and then you take the middle away am I going to get them all done in time I’ve got to go meanwhile Emma’s taking extra care with her valuable seab bass got to make sure I get all those bones out absolutely so that is good that’s done
Beautiful we’re going to put that just over here Y the final dish on the menu will be cooked by 44 year-old Paul who is boning the guinea fowl which will be served on Pata brusketa with cavalo masap poni sauce and chestnuts the trick is to get this lovely earthy cavalon Nero the sweet chestnuts the crispy skin on on the
Guinea fowl and then having enough sauce to just deglass the pan with a little bit of chicken stock and just to bring it make make it really creamy lovely sauce using some of that masap poni and you get it just all those flavors come together can you deliver that I I can
You can I can that is the most confident I can I’ve heard all day this restaurant and Theo have very high reputations and they are risking it by let letting us loose in the kitchen and I hope that I do for you’re proud It has taken a while to Bone these but this is the last one okay guys we’re not going to be ready for service unless be really push come on let’s just move it ran I he’s taking two two hours over 2 hours to prep 48 scolars I mean if I
Had someone in the kitchen 2 hours 38 48 scops may’ be out the door straight away 2 hours of scallops wellow so that’s not very quick I thought I was going really quickly but no they’re out the way and uh you know hands are still intact so that’s the main
Thing meanwhile Beth is still trying to fill and mold over 120 annulati I’ve made about 12 if that that’s not great is it that’s okay it’s recoverable just put a bit of um sem F there and then you can squeeze it nice and Ken keep Don’t Stop
Don’t Stop Don’t Stop Don’t Stop you haven’t got time to stop you are under pressure you have got so much still to do you’ve done haven’t quite done two portions yet you’ll do so well on this if you’re ready yeah if you’re not ready you’re going to be it’s going to be a
Nightmare cuz you’ll be making these in the middle of service there’s now only 30 minutes of prep time left yeah the kitchen as I expected it it’s it’s busy it’s hectic it’s hot um everyone’s running around there’s never any time to breathe just got I’ve had my head down and and really
Going with it I’m just basically willing myself to go faster and faster and faster there’s no way Beth will be ready in time so Theo calls in reinforcements this is the um the Cavalry here just uh giving a little bit of a hand she’s got a good attitude
She’s made done the filling really nicely the seasoning is nicely she roll the pastor beautifully it’s just a lot to do for one person and someone who’s never been in a professional kitchen before you know she has to be really ready on top of it for service time just
Seems to run away that’s the thing isn’t it you think you’ve got loads of time and then all of a sudden boom thank you thank you everything’s polished everything’s clean everything’s crisp everything’s perfect which means the food has to fit the restaurant’s ambient these amateurs have never worked
In a professional kitchen before and they’re about to deliver the entire service I feel ready to go can’t wait to get started to do this hopefully I’ve covered all the bases if I haven’t then I’ll look like a right idiot can I have the um scallops start I
Think I’m going to have the annul salad please orders are pouring in for all three starters should have five anuli down now okay watch that pan don’t get it too much it’s going to be too wet get a bit of past water in there few more mushrooms more
Trumpet be generous okay this is the starter okay make sure it’s really nice take up heat if you’re worried about it cooking too much take it away from the heat add a bit of pasta water okay it’s really creamy make sure it’s nice and tasty that should be almost emulsified like that
Okay okay take off the heat leave it on the side take out the heat leave on the side check the seasoning yeah on okay you order one scops one anti that’s now six an youti okay let’s just have a look at that that’s beautiful beautiful keep M
I’ll be very happy yeah set the seasoning yeah okay good okay right I’m so hot with this fire but it’s such a thrill it’s amazing pretty amazing to be doing this in here with the rle can’t believe I’m doing it only sink in later okay so how are we doing these
Peasant salads service here is about speed and precision and Simon has to get the balance right okay make it nice seasoned cleano pomeg ganet make it look really tasty and delicious chestnuts okay and then The Panetta okay look at the other tickets you got how many more have you got in
Order had six one cancel another so five another three okay so get start start working those ones get them ready start PL start pling them these okay make them look a bit nicer next time I need a bit more pheasant for the top please it’s uh it’s
Wales at the back Ran’s been swamped with scholar Bers okay 1 2 3 4 5 6 7 8 you should have eight sculps apart from those ones on now eight scallops get that Sage crispy get some oil in there Y come on let’s go that Sage is not going to cook like up it’ll never cook that up you need to get it in the pan so take the scul let’s do this get another pan okay cuz you it’s not cook you haven’t cooked the
Timing right so get a bit of oil in that pan you don’t cook these scops anymore they’re going to be overcooked don’t forget that red wine vinegar it’s very Important three sculls come on push push push push Push okay you ordered two more Scholars I’m right under it now don’t know about Buzz absolute fear of God okay so look at the tickets here how many you got left to do let’s go table 24 Adios okay now I want three scolars two anuli one insula how can you remind me how many’s on now now okay now all day we have got you got four all day um always think about the next order so at any point you another one could
Come straight in so you have to make sure that you’re um you’re ready for one another gun I want an anti now one Scholars as soon as possible please come on we’re running out time guys come on we got to do main courses after this gently gently gently we’re not we’re not
Not at the cafeteria okay you happy with that no I don’t like that big mushroom okay we’ll take it out start Again it looks absolutely amazing on the plate um it’s fabulous cook to Perfection lovely I thought my kidss liked it as well so there you go they don’t normally like mushrooms now that’s good that’s very wellmade pasta perfectly cooked mushrooms filling inside is still moist good on you Beth at the pass Simon is still trying to plate to Theo’s tough standards could be a bit neater it’s a little bit Rough and Ready but as long as it it tastes good it’s fine there we go that’s two pheasant salads thank you okay okay want
A few more really see if I can do a bit more of a Push the presentation was really interesting actually I must said the way that they arrange the leaves on top actually made a very appetizing look at A Feast for the eyes before I even had it it’s a really very very good thing the Pheasant is still lovely and moist
With a bit of texture running through it it SE season well it’s alive it’s vibrant it’s interesting okay this is a better salad much better okay I need a little bit more peasant on top I’m lucky I’m not on scallops I think he’s really getting put under it
Isn’t it it is it’s popular today okay so 1 2 3 4 5 6 7 8 9 10 11 scallops on order yes chef yeah Theo I’m still waiting for table 47 please okay two more scolars stand straight away please table 47 then a rush order can I get the pans on get
More schets on you you got the busiest section let’s go are you doing this deliberately I no they pushing me okay I need you need to get all the scops on now yeah they’re all going to go on after this he’s getting slammed R you’re getting slammed
So don’t worry you’re doing okay but just you’re getting slammed and I’m getting the extra hassle from Tas which is not great I’m falling behind all the time I’ve I’ve never been in front of ser so it’s not good okay let’s it come on let’s go
Go go go go I don’t know if anyone could actually cook that quick I’m sure there are people but I’m not one of them so feeling the pressure yeah absolutely that’s what it’s all about I thought that Christmas age gave it a little bit of depth and the skuls were very nicely cooked not overcooked and not rubbery when it came went from 2 to 11 orders in like 30 seconds and I I just stopped counting I said oh I’ll get them
On later be all right and he’s like you got to get them on you got to get okay guys that St is finished Main moving yeah got to hold it together there’s there’s no one else around a beef yeah everyone has orders and Emma is having to find oven space for her
Parcels of seab bass 1 2 3 4 have I got enough in am I going to put another one In with the fish in she now needs to cook the chard I’ve got 12 12 Cass just a few so they’re in the oven and I’m just waiting now for this and everything else is very last minute okay that tastes cook to me do give me two Seabass straight up please
One table just two seast give me two SE yeah make sure they’re really good yeah the VIP and that one feels okay next she has to prepare of a mo Source okay get that chard in please let’s go on this first table okay I’m just going to serve these
Two now I’ve got to give you a hand here okay okay thank you where’s your sauce this sauce is just reducing okay let’s go the chard come on Chard is here nice mound like I did not too much Nice aome produce that a little bit longer
Second okay okay get ready for the next one yeah I’m going to get my your Shard ready yep okay so just nice just like that it’s a nice souring yeah okay this is for table 47 Tas thank you he’s trying to get us to think about everything you know it sauce wasn’t
Ready at the same time that everything else was ready um wasn’t reduced enough you know you also got to make sure that you season everything properly meanwhile Paul is searing his Guinea foul ready for Roasting can I see that fall again can I see that fall again please okay the skin side down all the time the skin side down quick quick quick I like four guine isap sir watch that oven you leave it open too long you’ll lose all the temperature close the oven don’t forget
The bread you got to get the bread in there remember yes Sir let me show it first okay let’s get it up okay one plate give me mles plate take up mang plate okay youris put the plate there okay gu far where’s your cavalo caval Nero it needs more stock in there get some more stock in the cavalo okay Beautifully cook well done thank you okay right don’t relax youve got most more to do you just started the first dish okay so that’s the first dish okay nice sauce on top don’t stop keep going okay right next one it is stressful this is my worst nightmare
I’ve had a load of orders called all at the same time and I am juggling loads of different panss yeah Guinea F what watch out more sauce beside him Sarah is portioning the veg to accompany her beef I’ve got eight in doing the veg for the eight I need to I need to
Move um how we doing cuz we got people shout sorry how you doing cuz we got SE basses coming up very shortly good yeah should be ready to ready to go yeah in in 3 minutes you got you serve your first free beef in in 3 minutes yeah
Yeah okay got to rest them yeah that’s the resting and then need to place that’s resting dude they’re ready to they’ve been they’ve been in for 10 12 minutes yeah yeah okay they too heavy you got get your your bed hot yeah three beef how long 3 minutes no 5
Minutes Lou can you give him a hand cuz it’s going to take too long there’s no carrots where are the carrots oh God sorry I’ve panicked they’re at the back I put some in the first one that’s see three four prop portion four proportion let have that
Beef okay we cut it at an angle remember yes sorry yeah why’ you cut it straight on a diagonal on a diagonal on a diagonal bring me the beef Please don’t put the beef on the past put it Bring it on Bring it on the in the in a tray or a plate or something okay two more beef I’m waiting for two more beef I’ve got the garnish ready for you thank you wa cut Them that’s it at an angle please on the tray let’s go that’s it okay here we Go it’s incredible um um and kind of horrible as well at the moment but um I just need to keep Going sorry how many seat basss three three okay fine three seat basss oh my God three Cass coming um no I’m sorry I’ve got two I’ve got one one just gone in the oven Chef sorry sorry you’ve only got two I’ve only got two joking were
They’re not in the oven I thought you I missed one off Chef sorry okay um so you haven’t got three seat in one go I’ve got two that’s it Chef oh I messed up one so I didn’t get one in the oven uh which means I’m now one
Behind which is going to have an impact on everybody else as well okay hold those Guinea I’m sorry there’s been a bit of a mucker you get caught in the moment and then you just can’t hear so on that bass please I’m going to go and grab it now where’s the charge let’s
Have it they’re not ready yet you got your sauce ready yeah my sauce is ready yes sauce and child are ready that bass is ready is it no I’m sorry Chef it must be ready come on Okay that’s fine let’s go is that okay more sauce okayu this is table 24 guys this table’s been waiting over 20 minutes for their main course now that’s probably my fault isn’t it and apologize for the weight it was em it’s Emma Emma’s fault this is the hardest thing I think
I’ve ever had to do this is really really tough really tough I’m so sorry sir to have kept you the fish was cooked absolutely beautifully I love the sweetness of that sauce that sits underneath it almost vanilla like in its richness and that sweet bitterness of bicio across the top was a beautiful
Foil with a few tables still to be served Paul is trying to keep up with the pace definitely far wor than I expected okay I’m wait for these three Guinea F how long the guinea fou 2 minutes Chef I’m I’ve got everything else ready on the past you
Said you had three guine F ready there’s another you need to get the guinea FS on service cuz all these people are waiting and you haven’t even started cooking the main course yet y I’ve got three in the other now okay that doesn’t look nice okay right think about the next bait
This is getting okay you need more sauce please where’s your sauce where’s your sauce here we go you need some more chicken stock here a bit more chicken stock please okay here’s three Guinea F I mean I was under No Illusion this was going to be tough um but yeah it’s turned into a baptism of Fire good effort it looks really simple but there’s actually a lot of work I think Paul’s done a good job here as service draws to a close it’s s ‘s last chance to deliver okay so I now I need three four beef please what I don’t have enough
Beef how many beef you had in there two in the oven one there I need one more More oh I just seem to have lost my timings which isn’t ideal can you do the next one with a v um there sorry yeah play play use play songs use fingers okay would you like to eat in a restaurant where people are using their fingers all the time okay that’s two
Be ready on the beef the be uh 2 minutes are you done mine’s just never ending beef Ready 2 minutes you said 2 minutes 2 minutes ago can’t be 2 minutes sorry 2 minutes okay bring bring the veg those need two minutes as well I’ll put on the Yeah ni Chef it’s under it’s under that’s not 100 that’s raw I have one more in the oven it hased let’s have a look let’s a look let’s get It yeah it’s good good okay garnish do the VCH love It a sauce let me find a minut go go that’s it okay great okay service Please no fantastic really very tender I’m very surprised and I make good choice it’s really really good it’s nice and pink I’m sure it gets easier once you get into a rhythm but jumping straight in is an absolute nightmare I don’t to laugh or cry yeah how I [Laughter]
Feel this is cooking at the sharp end and they have learned a valuable valuable lesson some will feel triumphant others I think will have to go off and lick their wounds but they will all of them be much the better for this experience today will be the
Epiphany today they will work out in their mind whether they want this competition or Not We’re hoping that you have taken inspiration from that we want to see a little bit of that pro magic this right now is an invention test we need to see how you’re changing how you’re developing how you’re honing your skills ladies and gentlemen come and select your Ingredients The proteins aren’t what I would choose but you just got to go with it haven’t you I’m just going to make sure that I put the right flavors together and don’t put anything on the plate that doesn’t need to be on There one exceptional dish at the end of this one of you will be going home ladies and gentlemen 1 hour 20 minutes let’s Cook Emma comes up with some surprising and delightful flavor combination she loves the use of Spice Emma is going to make us a big bowl of torini filled with Partridge with mushrooms and bacon and cream sauce she’s got nowhere to hide there are no little spikes of spice there are no little he things that can take you on a journey it has to just be Perfect have you made talini before once oh I want to show you that my repertoire expands Beyond uh just the Middle Eastern thing and um yeah I I think I can do it you’ve put a lot into this competition I have I’ve never felt like I’ve wanted anything more than I want
This and it scares me so I’ve I’ve got to P out all the stops today go Emma cheers I think I can do this uh I think I have to believe in myself I have to keep confident but I’m going to do my very very best I’m so scared We’ve seen a huge array of dishes from Beth and she keeps on coming back she keeps on fighting back and I like that in her I really don’t want to go home especially after the restaurant kitchen it was just so much fun and it was just I really really really found an area
Where I like an environment that I loved what are you making right now a partridge breast with a little partridge Bonbon some pre lentils and a black bre Vinegret it needs to be a beautiful breast of Partridge cooked very well preferably on the bone so it stays lovely and moist but at least in lots and lots of butter the lentils need to be soft enough to sve a crunch the whole thing has to be really richly flavored but for
Me right now the whole dish is missing a sauce you’ve had 20 minutes Sarah Cooks like somebody who loves to feed and I really like that I don’t think I’m the S person that’s ever going to be good in a professional kitchen but I can get
Flavor into food and I think for an invention test that’s the main thing isn’t it Sarah’s making it a raviolo one large raviol filled with pinked cheeks she’s going to serve that with vegetables agridulce sweet and sour and then a creamy mushroom sauce we’ve got sweet and sour
Vegetables with cream sauce it seems a little bit off to me not quite There you want to stay in the competition yeah absolutely after the professional kitchen I don’t think I’ll ever complain about cooking in this kitchen again I love this kitchen now Comparatively you are halfway 40 minutes left smells nice in Here Simon walked in this competition and impressed us with his creativity his style his presentation what are you making today today I’m doing the so with vegetables and uh bag nuda what’s bag nuda um it’s garlic aney milk uh blended into a sauce banow is a very interesting thing
Classically served with vegetables but not very often served with fish because it’s so strong it can overpower the fish the balance has to be at absolutely right I think I’m going quite out there today I’ve never prepared the arst jokes before uh I’ve never made the sauce
Before and I’ve never used the fish before carrots have Done I believe Paul is a really really good cook I need to show now that I can think on my feet that I can think like more of a professional than an amateur tell me about the dish right now uh the dish I’m cooking today is um Partridge
Butter roasted carrots with Salif free as well guess what John too’s favorite vegetable is Salif how do he like it cooked don’t know but don’t mess it up simply boiled with lots and lots of butter it’s a fine fine thing but undercooked it’s tough and it’s Woody and it tastes like a brown
Stick got 18 minutes left ran is having a very interesting competition ups and downs Johnny’s curries are exceptional but he needs to be out of progress to move it Up what are you making today a pig cheek vindaloo with um an apple and green chili writer I wanted to stick with what I cook I mean and what I cook well and what I have cooked well in this competition which is Indian food if you’re a vindaloo lover if you’re a
Lover of spicy food you will like this c yeah two minutes it’s got to go onto a plate right Now that’s it stop time’s up oh that’s really beautiful yeah but it keeps telling me it’s got a taste as good as it looks so hopefully it does this is a very serious point in the competition and John and me we’ve tasted quite a few of your dishes so right now
We’d like to bring in somebody to help who hasn’t yet tasted your food Monica GTI Paul up you come please sir to stay in the competition Paul has designed a dish of breast and leg of Partridge with butter roasted carrots salae and pickled jur rolls with a partridge
Jeo Paul the breast is quite under uh you have to be careful with that some people cannot eat this and we’ll send it back I absolutely adore that Jew it’s sweet and it’s really got depth and good seasoning the Sal so you know my favorite vegetable in the world buttery
Soft delicious and Woody the mushrooms in that little tiny bit of pickle and there lots of magical flavors running around the plate I think you’ve done a pretty good job okay not a bad showing the dish still did come together but unfortunately one or two minor mistakes
Sarah’s dish is a pig cheek raviolo served with Swiss chard shalot and artichoke Agra Dolce and a trumpet mushroom cream sauce it is rough it’s it’s been rough brushed but the pasta is very thin it’s been cooked properly the pork inside the cheek it’s wonderful it’s shredded it’s
Soft it melts away with the cream sauce it works very well but then sweet and sour pickled shots art chokes why they’re there I I don’t understand and also they’re not cooked properly there are mistakes on here but the biggest mistake is sweet and sour doesn’t belong
With cream I’m annoyed at myself cuz I know that I would never do that at home Not my best day but I think I’ve learned just to go back a bit more to my gut instincts and stop don’t try and do things just because you think other people want you to do them Emma’s tortillini have been stuffed with Partridge and served with a madira
Cream sauce mushrooms and a garnish of crispy Partridge skin what do you reckon you know what this plate says eat me there is a deep sweetness to that there’s good seasoning there’s the natural flavor of those mushrooms inside I’ve got chunks of partridge still smooth still soft inside light pasta
That’s really good what’s nice about it you taste every individual thing and it comes together beautifully this is confident cooking you know you’ve got skills in there and you’re showing it here what I’d like to see from you is a bit of Personality coming into your cookie
Yeah allor right you should have been here the other five weeks you can’t move for it really yeah this is me paired down really yeah oh yeah yeah don’t worry about that we we got enough personality to spare from this one yeah that’s good that’s good yeah I’m so relieved I’m so happy
Um this is incredible absolutely incredible I haven’t quite taken it in yet to be honest with you I can’t process this it’s just too surreal Beth’s pan-fried Partridge breast has been served on a bed of P lentils together with a partridge Bonbon blackberry vinegret and a parsley and garlic oil
The breast is overcooked so it’s dry the the bon bon is also very dry uh the lentils and parts are undercooked I don’t know if you’ve stirred it enough um when it was cooking off but you know it it really needs to cook through so it
It takes on more of of that flavor the whole thing needs sauce you can do that by making your lentils wetter take a third of them out puree them add a little tiny bit of crem fresh to it and then put them back in again and you got a sauce that goes through
It I think you’ve got a real sweetness going on through your lentils I love the blackberry sauce around the outside that sharp sweetness I also like the garlic that you’ve got in that oil I love the flavor of fennel and the crunch on your
Bon bon I can see full but I think the flavors you’ve got in there are good I sced she’s so flipping scary she’s terrifying Simon served his pan fried soul with crushed new potatoes bacon and charred accompanied by carrots celery beetroots arter chokes and a cower and chiy sauce
Love the potatoes of the butter and the bacon going through that your sauce is wonderful so flavorsome it’s my favorite part and luckily it’s so packed of flavor because the vegetables are all on its own quite Bland I think it’s wonderful B cada is really tricky and I’ve tasted some
Really bad ones in my life it’s balanced well I think it’s really daring I think it’s really interesting as an invention test I think it is really clever it so many things on here to to fall in love with I think you’ve had a good day
Simon that’s as good as it gets I I really wanted to cook for for Monica and it’s just that’s phenomenal and how many people get chance to do that it’s brilliant last up is ranir whose Pig cheek vindaloo has been served on on a bed of fennel rice accompanied by a
Tomato and onion salad and an apple and green chili writer just slowly starts to set you on fire yeah that’s why you need the tomato and cucumber R I was expecting a well Factor other than the hotness of of what I’m getting uh on the palette there’s
Nothing special about it and I don’t know if you’re trying to to achieve it with the garnish the salad it’s not there sure I’ve seen so much of this from you before this is your default position and I’d like to see some development y I don’t know I’m just getting a bit
Sick of getting mixed comments I just want to get good comments so yeah I’m a bit deflated we need to make a decision one of you will be leaving the competition thank you very much Indeed what an interesting round that was uh invention test it was pressure was on and all of them really felt it can I tell you who I think did the best today yes Emma what Emma did today was not only good but was a departure from what she
Had been doing Emma is really obviously changing in front of her eyes absolutely do you know who my favorite cook is today Simon yeah I think his food looked really interesting the vegetables still need to be looked after a little bit better but I think Simon today did a
Great job do you know who else I think has done really well today although there were M stakes in the plate and that was Paul sat underneath that undercooked Partridge was something really really delicious the essence of the dish was there I think Paul deserves another place that now leaves us with
Ran Beth and Sarah anybody amongst those three you want to save yes yeah don’t don’t go mad at me uh I thought that Beth actually did a half decent job I think we gave Beth a bit of a telling off and I think she’s sort of person who
Will learn from that and I’m willing to give her another opportunity absolutely okay so that means we’re Left Behind now with a a decision between Sarah and ran on who goes home Sarah made a good raviolo but what was going with it cream and sharp veg never never never never
It’ be a shame to go now because I think I’m just beginning to realize what I could achieve and what I could do ran made us a curry made us a vindaloo around the outside a salad of tomatoes onions and fried potatoes it looked to
Me as almost like the first weeks of our Heats I I think I’ve got to be concerned there are enough negatives there to make me worry about my position who is showing not just promise but who is showing an ability to learn and progress I think that’s the Question good effort today a couple of of you I should imagine are very pleased with yourselves a couple of you a little disappointed we’ made our decision the person leaving Us let R I’m disappointed I wanted to know how good I am and I think I’ve I’ve found that out it’s maybe not quite as good as I thought I was but still not bad I thought it possibly was me leaving so really really chough that I get another
Chance my objective when I came into the competition was don’t go first uh to be standing here I can’t put it into words it’s amazing Yeah final 9 is phenomenal it’s it’s so good it’s such an achievement I’m really pleased next time it’s the final challenge of The Knockouts all that stands between
The last nine and a semi-final place is one exceptional plate of food nobody can rest on their Laurels all of them have really got to go for it got one shot at place for the semi-final so I’ve got to get it right today in 19 minutes to make a plate as clever as
This I’ll du my hat too I absolutely love It