Professional Kitchen Challenge At Indian Tapas Restaurant Imli | S6 E10 | Full Episode | MasterChef

Three of the MasterChef contestants face the fierce pressure of a professional kitchen at Indian Tapas restaurant Imli for lunch service! How will they do?

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It’s Master Chef I generally do think I could win it searching for Britain’s best Amor to cook I have a real drive I have a real want for this 136 contestants who all believe they have undiscovered Talent it means absolutely everything really yeah for the winds it’ll change their life cooking

Doesn’t get tougher than this welcome to Master Chef you have one opportunity to demonstrate to John and I that you can cook one plate of food 50 minutes only the best cooks go through these six amateurs must now create an exceptional dish from any of today’s mystery ingredients which include chicken chizo

Chickpeas Peppers chili puff pastry white chocolate and a selection of herbs and spices 21-year-old psychology student Ruth has a love for rustic Italian food I’m very passionate about things and when I’m passionate about it I’ll put 100% of my efforts into it I’d love to

Win what are you going to cook us I’m going to do a really nice rustic treat Zone chickpea thick soup with nice crusty bread it maybe not most technical but I just want to show you that I know what goes well together and hopefully give you a nice plate of food that that

Will make you Smile Healthcare charity worker Lynn wants to follow in the footsteps of her mother and open her own restaurant I was born in the SE shells but grew up here and I want to bring to the world stage seel’s Cuisine because it’s something which hasn’t really been

Recognized Lyn you look like you have a fairly good idea what you’re going to cook for us I’m going to make cabbage chatini it’s very common and used quite a lot in the SE shells as a vegetable dish what is the food of the SE shells

It’s bang in the middle of the Indian Ocean you’ve got Africa India Australia so you’ve got all of those different Cuisines going through It 20 minutes gone you have just 30 minutes Left Ros Master Chef’s one seriously tough competition why are you here I’ve just always cooked it’s what I used to do with my mom when I was growing up Sundays were always spent cooking roasts and baking and my nan was a really good cook as well I love it it’s the one

Thing that I know I’m really good at devon-based clothes shop owner Ros dreams of opening a cafe serving International Cuisines a lot of my influences are kind of asian-based so Japanese and Korean and Thai everything’s really aromatic with foods like that and that’s where I try to go with my

Cooking 21-year-old Engineering Graduate Alex aspires to one day cook mishan star quality food having spent four years at Uni and done various work experience I’ve realized that what I actually really want to do is get a career in cooking so I’m here to obviously try and make that

Happen is there a food dream um yeah I think my sister’s a Som actually so like the idea would be to open a like a gastro pub with her and in in what style it’s mainly English and French I I’ve got a deal nationality so I’ve been

Quite lucky in that in that aspect your chicken’s going to unravel good luck laner born Gary was taught to cook traditional English fair by his dad I like big flavors I’m now into cooking Italian food or using the English food and kind of sticking some Italian things in to Them what do you feel you would get out of Master Chef cooking something that I’m very passionate about something that I love do and if I can kind of take that into a career my dad always says that if you working a job you love then you’ll

Never work a day in your life and I’m kind of going to hopefully go along with That after the recent birth of his first child 33-year-old Dro wants a career change I read cookbooks instead of novel sometimes picking up ideas and so on so it takes up possibly an unhealthy amount of my time my mother’s Indian um my father’s English they got married and moved to

Mexico where I was born where is your food Drew well today’s is Spanish I’m afraid there’s no Mexican or Indian influences in it from looking at the ingredients I kind of immediately lent towards a kind of Spanish you’ve got just three three minutes left 3 Minutes ladies and gentlemen step away from your bench as your time is up psychology student Ruth’s hopes rest on her chickpea and chizo soup with toasted chabata the flavors are great but it is a bowl of rustic stew it’s not even a soup I can get from this that you

Understand decent flavors what I don’t see from this is very much cookery skill I’m afraid SE Shell’s born Lin has served chili and Herb stuffed Medallion of chicken on a cabbage chatini or Chutney very interesting style that stewed cabbage with the ginger and the garlic and then inside that chicken

Again ginger and garlic uh I don’t know just not delivering the sort of freshness that I would like it to deliver clothes shop owner Ros wants to Showcase her creativity with a Thai style chicken parcel with a soy and sesame seed sauce the chicken in there is really

Nicely cooked the pastry is cooked and it’s very nice good flavors that you associate with southeast Asia like the feel like the sauce thank you lancastrian Gary hopes that his stuffed chicken thigh with mashed potato and a tomato and Bean Salsa will see him through to the next

Round your mashed potato is made really really well your chicken is nicely flavored with the pine nuts and the stuffing your salsa is made really nicely but combination of flavors is just wrong yeah I think you have a decent touch I think you got to be very careful when matching

Things new dad droo hopes’ Spanish inspired potatoes in a spicy tomato sauce chicken roasted in garlic and chickpeas with chereso will help him make the career change he dreams of although to me this is a plate of Tapas with three individual items on a plate

You may have got lucky a little bit of sweet chicken and then it goes into that paprika Rich chickpea stew I really like it thank you very good very good indeed Engineering Graduate Alex is Keen to impress with with his chicken stuffed with chizo and pine nuts and a pepper and onion

Tart the Philly inside that chicken I really like but the chicken is overcooked you haven’t managed to bring one plate of food to the table you’ve brought two separate ideas I think there is inspiration I think there’s cookery skill a plenty in this room Ros is a confident Little Cook

Isn’t she the chicken inside the pastry parcel was cooked really well the pastry was cooked really well and she made a really great sauce confident cook that’s what we like to see Alex for some reason made a chicken and a tart which was never going to go together I think that

Alex not a coherent player of food and far too many mistakes Alex goes home Ruth said she did a bowl of soup actually it was a bowl of stewed vegetables it didn’t demonstrate a huge amount of skill I think Ruth is not up to the standard of the

Others Dro is a really interesting guy that food he brought up to us today although it was three little individual parts of a tap pass they actually all work together this is where the Dilemma starts because we have Dro and Ros in we have Ruth and Alex out we are left with

Gary and Lynn Gary did two dishes at either end of one plate with the chicken in the middle great creamy mashed potato nicely flavored chicken and a decent salsa but all three of those together wrong I think I just got a bit muddled really a bit carried away and just kind

Of didn’t stand back and see the whole picture unfor fortunately I think that Lynn had some really nice ideas I like the idea of seeing interesting food but it didn’t have a lot of flavor the flavor was that of garlic and ginger I feel like I’ve

Done my best today and I don’t think it was a complete disaster I wish it could have been a bit more Polished Ruth Alex I’m sorry you’re leaving Us Dro RZ congratulations you’re staying with us thank you it’s between you Gary or Lynn Gary congratulations you’re staying sorry Lynn Well done good job feeling fantastic absolutely delighted I’ve got through now it’s just a kind of start of hopefully a lot more to come now I know that what I’ve got ahead of me I can do and I’m going to do it really well hopefully they’ve seen a

Bit of potential in me they’ve seen a bit of a spark I’m just so glad theyve give me another chance to show what I can actually do our three amateur are about to experience the professional kitchen paying customers and serious Pressure it’s day two and Ros Gary and Dro face their first professional kitchen at the Pont de Laur a modern French restaurant run by head Chef Lee Bennett we got a 70 cover lunch service so let’s see what it’s all about now okay okay just hold it Over in Service lancastrian Gary will be cooking quail’s legs and breasts on a bed of salaria colaw and a mushroom and peash shho salad I think the hardest thing today is probably going to be listening to the orders coming getting them cook getting them out on time and to the standard

That that the chef requires really new dad Drew will be responsible for the duck breast with a puff pastry pie and peas beautiful I’d really like to get a proper idea of how intense this can be I’m just really looking forward to this and kind of relishing the

Opportunity clothes shop owner Ros will be making fillet of mullet with a stuffed cette and overan puree I’m going to be really confident during service and I’m going to prove that I’m worthy of this competition it’s 12:30 and with diners arriving orders immediately come in for

Gary’s Quail first check of the day we got three quails straight in the pan straight on it’s got to be fast it’s got to be correct you must roast the quails perfectly and skillfully remove the breasts from the bone Che the quails not full of cooked it off it needs a quick

Flash we will do that just another 30 seconds just to finish it Off one Quail shf one Quail on the pass beautiful right service two du let’s go stop leaning against the bench two du droes next to feel the heat with orders for his duck let’s have a look lift it up look at the skin okay give it about another 30

Seconds okay yes sure let’s go keep it Bas in beautifully okay get it evenly cooked both sides do garish up on the fast let’s go to yes chef no no no no too rough too rough too sloppy slap Dash Okay but nice Thin Line just guide it on that’s it beautiful

Beautiful right service time is going off over on fish Ros gets her first order for the mullet two fish yes Che okay four philit in the pan season beautifully 4 minutes I must admit I’m getting a little bit flustered when the times are being shouted out just keeping up with

Everything her timings must perfect to ensure the fish is neither under nor Overcooked B was too hot you slightly Scorch the edges okay yes I’m just going to accept that okay any more you would have put it in the bin that would make me unhappy let’s go come On it’s Midway through service and with the restaurant packed Gary gets hit with a large order we’ve got five quails straight out straight off and he’s determined to iron out his mistakes let’s make sure these are the best you’ve done okay yes Che absolutely perfect thank you Chef

Having scorched her fish earlier Ros needs to get to grips with her timings fish on the pass come on next 30 seconds played them absolutely beautifully yeah yes sir okay R looking very good beautiful right let’s go let send it thank you right give me f up now please yes

Che with service drawing to a close Dro has one last chance to impress Chef you’ve done this so many times now I want this dish perfect from start to finish yes chef come on Spoons on the pass let’s go come on speed up speed up okay yes chef

Shoot 10 times better than your first one okay thank you Chef all right 10 times better yeah right then guys well done that’s it finished for you people very good service thank you thank you sh thank you sh good man I think I’m just relieved that it’s

Over that was so stressful I absolutely have love today it’s been great R very good cooking ability she’s got it and she can organize herself confidently I think she could go a long way Drew’s intelligent and fast thinking you got the hang of the cook and he had the

Drive he really wanted to do it I’ve never been in a situation we’ve got so many different elements happening at the same time but it was great really enjoyed it Gary really for someone who never been in the kitchen and done that before he had that presentation he had that

Clean working about him he rose to that occasion very very well I work at my best when I’m under under pressure the heat the intensity I just thrive on it and it’s something that I I really want to do now the contestant contants have now been on their feet for 6 hours but

There’s no letup back at Master Chef HQ they’ll be expected to produce their very best two course Menu ladies and gentlemen 1 hour let’s Cook Yesterday new dad Dro impressed with his tapus inspired dish now he needs to continue the momentum with his two course Menu what are you going to cook for us stri to start with lovely fet of halet with a saffron and clam valute and then for dessert an amoretto and dark chocolate tort what’s your ambition the next stage would be to win master chef but I’ll ultimately I’d love to own my

Own restaurant there’s a lot at stake I’ve got a I’ve got a family now I’m married I’ve got a young son um so I have to know I can do this and I can do it well what we have is classic French food does he have the skill to make those

Very pretty very elegant dishes really taste Fantastic lancastrian Gary’s chicken mash and salsa combination didn’t work in the first round he’ll need to produce two faultless dishes to get through to the quarterfinals two dishes that are going to make you a quarterfinalist today are scarlet wrapped in paham served on some black pudding um with a tomato basil and

Garlic um salsa oh another salsa yeah another one and and fill it of beef with a mushroom Grattan um and rosemary Rose new potatoes what do you think you have to prove today that the foods that I’m putting together are foods that actually suit each Other it’s another salsa John is he actually going to make that work with black pudding you have 22 minutes left 22 minutes guys it’s not Long clothes shop owner Ros sailed through the invention test with her tie style chicken parcel will her next two dishes receive the same praise Ros what do you cooking for us today seared scallops with a sfire and spinach puree and a passion fruit vinegret and then Hazelnut and chocolate

Truffle mousse with orange and poppy seed TS wow I think I’ve got that creative flare and I certainly got the ability I know I can cook I know I can cook I wouldn’t be here if I couldn’t scholet with spinach and passion fruit well who knows I tell you

What if she can pull it off fantastic but that is seriously risky stuff you have only 5 minutes left 5 Minutes time is up step away from your benches please step away from your benches R’s hopes rest on scollops on samire and spinach puree with a passion fruit vinegret followed by a chocolate and hazelnut mousse with an orange and poppy seed TW it’s very clever the soundness of that sampire the sweetness of that little bit of passion fruit the Sol of the scallop I think it’s very very good indeed thank you the sweet scallop with the sharp passion fruit is a real treat I don’t like the salty sire that’s

Underneath the scallop no it’s not for me let’s move on to chocolate mousse with orange and poppy seed tws nicely flavored choc mousse nicely flavored TW with those poppy seeds in the orange like your flavors a lot but would have loved to have tasted the Frangelico as

Well I think it’s a very nice chocolate mousse but it’s chocolate mousse that’s the only flavor Gary has cooked scollops wrapped in Palmer ham with black pudding and a tomato and basil salsa followed by fillet of beef with a mushroom grattin and rosemary and garlic roast Potatoes I really like that texture of that little scallop wrapped inside the ham there’s the rich earthiness that comes from the black pudding which I think is absolutely wonderful but the combination is wrong just chopped tomato basil and a little bit of acid does not work with that black pudding

You have cooked everything nicely thank you I think you are jumbling around with flavors that don’t necessarily want to be together let’s have a look at Beef mushroom grattin the flavor from those mushrooms and that little cheese topping the flavor of the potatoes and the way in

Which you cook the beef is absolutely fantastic but it’s dry it needs something else to bring it together your beef is absolutely lovely and pink however that plate is screaming at you to give it a sauce Drew for made pan fried halibut with sauteed potatoes spinach and a saffron and clam

Vute followed by a chocolate and almond tort with almond cream raspberries and passion fruit Jew the flavor is absolutely superb it’s salty it’s almost caramelly sweet it’s got those nice deep bits of clay in it as well but the spinach needs to be finished with butter or something cuz it is

Watery the dish starts off big and bold with saffron and cream and clams and then the flavors just get washed away by that watery spinach unfortunately should we move on to your chocolate and alond Tor nice on your dish that cake the cream and The Raspberries together is beautiful I mean seriously

Beautiful then you smack it over the head with passion fruit juice but I’m going to ignore the passion fruit because I think the rest of it delicious thank you that cake is so full of all the flavors that I love and it is so moist mate that is just

Majestic I think today has been really exciting what we have to do right now is concentrate and work out who stays and who goes I think the sauce on droes fish was lovely it was almost caramel sweet yet it had the saltiness of those clams as as well really really good his chocolate

Talk with almonds and amoretto I thought was absolutely delicious with the cream and with the raspberries I really really liked it the passion fruit no I think it was a shame I don’t agree with all his flavors but I tell you well he’s talented absolutely delighted with the

Comments I think I’ve just got to rain it in and not add too much when it doesn’t need to be there Gary is a guy who can cook he had scallops that were just perfect he black pudding had a little bit of crisp on the outside it was soft in the middle but

The design of his food leaves a lot to be desired sharp salsa with black pudding is bordering on ridiculous wonderful piece of beef cooked perfectly perfect roast potatoes but as a dish and it was dry I think that Gary has got good skill when it comes to cooking

Component parts but has not yet understood how to actually make a dish come together as a complete dish I think I impressed him with the execution of cooking the food what I didn’t impress him with was again marrying them flavor combinations together and unfortunately it’s a Sala

That’s killed me again Ros very very confident indeed I looked down at that skull up Dish and thought this is really really dangerous but actually I loved it I like that really salty sfire underneath that scallop which was perfectly cooked with the sharp sweetness of the passion fruit I like

The chocolate mousse but she had promised me the flavors of Frangelico and I didn’t get that even though she’s making mistakes I am really excited by her cooking her food is crisp interesting individual and elegant I think they think that I’ve got quite an interesting take on things and hopefully

That’s going to be enough to get me through for me today I think it’s a difficult decision Ros Dru are both quarterfinalists well done well done you I’m so happy I’m really really proud of myself as well I’m just feeling absolutely fantastic I’m feeling absolutely delighted I just can’t wait to to carry on maybe I was just trying to impress that bit too much but hey you live and

Love two quarterfinalists today six more amateurs who is is going to line up against Dro and Ros you have all of you exactly the same opportunity right now ladies and gentlemen one great plate of food 50 minutes let’s cook these six amateurs now have one shot at staying in the competition they must create an exceptional dish from any of today’s mystery ingredients which

Include lemon so crns a sweet potato rocket talelli Capers anies Ginger and Chili glasgo based Stewart dreams of training to be a chef in a mishan St kitchen been really focused in preparation it’s been nonstop cooking my kitchen is aged about 20 years and my butcher loves me and he’s wondering what he’s going to do if I don’t get

Through Stewart tell us why you’re here on Master Chef basically I’ve just got a love of foods and there’s only so much you can do in your own kitchen and I think you just got to keep on progressing and pushing yourself pushing your boundaries so that’s what I’m here to do Company director Helen started cooking at the age of eight my parents are Chinese but I was actually born in in Britain so I have the two cultures together so I actually got the best of both wels your inspiration for food where’s that come from Helen my family my

Grandfather and my father um cooked for a living my father owned his own restaurant my grandfather worked on the Queen Mary wow got a lot to live up to you you have got a lot to live up To Sunderland dad Greg would love to trade in his call center headset for Chef’s Whites do you have a cookery ambition well I’d love to to open up be STW something I’ve always wanted to do I’ve worked in pubs when I was younger and I believe in being able to not only have a if you be us in a good time but you

Should be able to a good quality food in a P Northern ladder I’m quite at home in a pub and I’m at home in the kitchen as well so I put the two Together you’ve had 30 Minutes mom of two Sarah likes to forage for wild food Sarah you obviously love to cook give a couple of examples of what you go out and pick um I did a nettle soup you know just things like that things that I think people underestimate what you can

Use for Country Side you know things like wild strawberries blackberries flower tops and things like that I want to make my family really proud of me and I promised my little girl that I’m going to go all the way and I’m going to win it so I’m going to

Give it a damn good Bash Sussex based Debbie would love her future career to combine her two loves of food and entertainment Debbie you look like you’re well underway thank you Debbie what do you do for like a past time uh I do a bit of magic occasionally I like entertaining people and it’s

Similar with food in terms of it’d be great to have a restaurant where you have a bit of magic in between courses hopefully all my magic is going to go into the food so and not uh not anything else I enjoy my job but food is my

Passion and now I’d like to be able to do something something that I’m you know I’m passionate about this for Me dad of two rob dreams of owning a restaurant on the Southwest coast why Master Chef I wake up in the morning just thinking about food what I can have the next day what we can go and buy if I can do that for the rest of my

Life then i’ be I’ll be made up the family are very proud especially me eldest who’s four she just I’ve said Daddy might be on telly cooking she goes oh you’re the best chef and all this so she’s my favorite fun just 5 minutes left you got to think about plating

Now okay step away from your benches please your time is up first up it’s glasgo based Stewart who’s made a fillet of lemon so sweet potato and chili mash and a prawn and anvy butter the flavor of the little tiny prawns the butter sauce with the fish is

Really nice but then it gets taken over by that rich sweet potato and there’s too many flavors to actually make it a lovely soft wonderful little dish I think your food is cooked quite nicely I am concerned about your flavor combinations dad of two Rob has cooked

Lemon sole with soy sauce and ginger served on rocket sour lemon small amount of pepperiness coming from your rocket and loads and loads of Ginger all of that coming together with overcooked really chalky fish I like that dish but as a judge what concerns me is the lack of

Cooking Company director Helen has made soul with with chili garlic and ginger and sweet potato mash the flavor of that Ginger and soy and chili is perfectly balanced but I don’t believe that sweet potato and those flavors of the Orient go together okay really nice big powerful Ki of

Chili against that Ginger which is great but you attempt at Fusion I don’t think works amateur magician Debbie has conjured up a dish of so served on sweet potato with prawn butter sauce fish is cook well the sauce is nicely made the sweet potato mash is even nicely made but the sweet potato

Mash does not go with the fish you can cook fish you can make a nice sauce the question is and whether you know what to balance it with wild food forager Sarah has made pan fried so with Caper and anvy butter and sauteed potatoes your fish is nicely seasoned

And I like the saly sharpness you get from the Capers the flabby skin and the greasy potatoes worry me a tad things are cooked really nicely I just don’t think that those fried potatoes need butter on top as well as the oil Sunderland dag Greg has cooked lemon

So on Talia telli with ginger anchovies Basel and a caper cream sauce big hun of lemon inside that fish salty anchovy pasta without any sauce on it it’s not very good Greg all right far too much going on there far too much for that poor fish far too much for me

Yeah I feel like I’ve been in a pressure cooker for 3 hours it’s great I’ve been nice tender well six Cooks six fish I think we have some potential I like Debbie she’ made a good sauce her fish was cooked well and actually even though the sweet potato bash didn’t belong there it

Was the best cooked sweet potato in it today as well I think Debbie should stay Greg’s food was over complicated confused like anything dry pasta and chovy sandwich between fish and a sauce on the side not good at all Greg out I really like Helen because of a big

Strong flavors didn’t like the match with the sweet potato at all but the flavors of the Orient were absolutely right in fact neon perfect Helen in Helen can cook Rob big fella promised this gutsy food and he came up this little tiny plate with some rocket and

Three bits of broken fish it’s not good enough Rob’s gone so we now have a discussion between um Stuart and Sarah Sarah cooked nice little crispy potatoes and fish with a little Caper butter sauce the butter had gone into the potatoes made them a little bit soggy

But actually the flavors were good you know they’ve commented on my food and they’ve said some positive things about it and I’m really chuff a bits about that Stuart pushed himself today he did twice as much cooking as Sarah did sweet potato he made the sauce he cooked the

Fish very well the guy just got excitable I think and didn’t know when to stop I really want to go through to the next round it’s it would be absolutely devastating if I don’t get through Stuart or Sarah there’s the question who Stays Rob Greg you’re leaving us go Debbie Helen you’re cooking here tomorrow well done Sarah or Stewart Sarah I’m sorry you’re leaving Stuart Congratulations Shell Shocked um thought it was a bit touch and go but got through so ecstatic really happy I’m feeling very good and happy so the adrenaline and the nerves are definitely worth that I’m really happy to get through uh it’s going to give me a chance now tomorrow to go into a

Freshen kitchen which I’m really looking forward [Applause] To It’s day two Debbie Stewart and Helen face their first test in a professional kitchen at imle an Indian tapus restaurant in central London hi hi my name is Samir they’ll be working under executive chef Samir sadaka got a very busy lunch and we expect you not to drop

Our standards are you guys ready y let’s get cracking the contestants will be cooking three Tapas dishes each so attention to detail as well as speed will be critical Debbie is on the grill cooking coriander chicken masala chicken and grilled fish each with their own marinades and garnishes nice and easy

Makes me very hungry Stuart is in charge of three delicately spiced potato dishes there you go looks good looks good Helen is cooking a spiced cauliflower dish and two stir-fried vegetable dishes also cooked with complex spice mixtures that’s it yes you’ve got the raw mango that gives the sourness and the lemon juice

Okay it’s 12 and the restaurant is filling up okay we’ve got a new order one ALU jira one Alum two coriander chicken one paneer cchen okay yes sir yes sir ketchup all right let’s start straight away all three contestants have orders in with Chef Samir watching every move

Helen makes a start on her stir-fried paneer and vegetables thank you I need this to be a little more dry to watery okay it’s it’s hard to get the consistency cuz I I need to add water to make sure the vegetables are cooked through um but obviously I don’t want

Water at the end because I don’t want to make a slop is your chicken ready nearly sister next to face Chef’s scrutiny is Debbie’s grilled coriander chicken okay that’s good that’s good on the potato dishes Stewart has three different combinations of complex spice mixtures to get exactly right

Stuart yeah I think there’s too much of yogurt in there make it again just one spoon of yogurt please okay no problem okay I need some green peas in that Yeah that’s good that’s Good it’s now 1:00 and the restaurant is full one coriander chicken coming in the busy Grill section Debb’s orders are stacking up one coriander chicken yes [Applause] Che I’m getting confused now on how many with six orders on she’s struggling to keep up now Debbie we are behind on the fish we need that quick we need that quick one Sal okay one was a rush order Deb can I have another portion of that chicken that’s two black

Yeah another one please okay that was the only one piece that I’ve burnt so don’t think I need too badly for you Helen one GOI Masala one tari Hy yes Che they just keep on coming Helen’s also Under Pressure to make up for her earlier watery vegetables have you check for salt yes sir okay thank you Chef excellent thank you now remember there too much of a portion okay they’ll have this and they won’t eat anything else yes

Sir as Helen finally gets to grips with her Section the orders keep flying in two GOI Masala one Basel fish one Masala chicken yes chef that’s okay that’s okay keep it down no no just keep it down just keep it down keep it down Jeff can

I just check how many coriander I’ve got three coriander please three coriander on the grill Debbie’s finding her feet are your table 7 yeah that’s good that’s good and steart is also cooking with confidence that’s good that’s good this is what I want to do so it’s I

Find it reasonably don’t I say easy but exception beautiful okay that’s it end of service thank you thank you sh you thank you thank you Helen uh she improved in the second half um and I think she improved quite a lot some of my sources hadn’t reduced

Enough but hopefully I got it back towards the end Debbie when there were too many orders she got a little bit flustered overall she was good but um I think there is uh room for improvement it’s obviously different to cooking for your friend friends or even big dinner

Parties it’s the speed and it’s the quality and it has to be consistent Stuart I think he has been the most consistent one or two occasion of course um it wasn’t up to Mar but then that’s with everybody I really loved it I really enjoyed it and I like the pace

And the time just flew by is this good fun the contestants have now been on their feet for 6 hours but there’s no rest Bite back at Master Chef HQ they now have to produce their very best two course Meal we now get to see what sort of cook you really are and what food you really love to cook today if you want a quarterfinal place you’re going to have to cook like you haven’t cooked before your two courses 1 hour let’s cook Amateur magician Debbie sailed through the invention test with her lemon Sole and prawn butter sauce but she was overwhelmed in the Pro Kitchen she now needs to cook perfect food Under Pressure Debbie what are you cooking for us today I am cooking scollops on a minted pea and then I’m doing a rack of lamb some sugar snaps and some baby shanton carrots roast lamb and vegetables is that really the stuff of Master Chef I’m hoping that if I do it

Well enough today it will get me through today then I I’ve got other things other rabbits up my Sleeve Debb’s cooking really cleanly and with great skill but can she deliver the flavor that those two dishes require you are half half way who knows maybe halfway towards a quarterfinal Glasgow based Stewart Shawn in the restaurant but put too many ingredients on a plate in the invention

Test he now needs to show he can cook a balanced menu to Win Stuart what are you going to cook for us today I’m going to start with pan fried Seas with a salad of prawns F on Orange and then for the main course I’m going to do Lamb with minted pea risoto now look at the way you’ve trained that

L the way you have why do you cook with such Precision I think when you’re given ingredients especially as good as this that if you don’t take care with them it can ruin something which is so fantastic um especially the slam the smell of it already is just Amazing shart yesterday’s proved he’s got a good touch he’s got technical skill and today he is trying to balance risoto with cheese and roast lamb not easy yesterday Fusion cook Helen’s technical skill impressed but her ingredient combinations let her down can she hit the perfect balance

Today what are you cooking for Helen a pan fried cod with black beans Ginger and butter sauce uh and spring onion mash and almond and apricot pudding cake yesterday Helen the combination of East Meats West didn’t quite pay off yes today creamy mashed potato soy sauce and

Cod yep is that risky I think I’ve got the balance of flavors right today I want you to love my food I want you to feel at the end of one plate of food you want to eat it all over again Helen says she likes Fusion she is

Trying Eastern flavored fish with a European mashed potato is it good Fusion or is it Con Fusion ladies and gentlemen you have just 5 minutes left 5 minutes [Applause] Minutes time’s up time’s up for her first course Debbie has made scallops on minty P Pur with bacon lardons her main course is lamb cutlets with caramelized onion Mash chanton carrots sugar snack peas and a red currant Glaze great classic combination of flavors but the scallops need to be crispy on the outside and there’s just a little bit too much mint in your pee puree it’s a little too jelly like inside I’d like some more heat on those scops to your lamb mash and red wine

Sauce the sauce is really lovely the veg is really lovely the mashed potato is well made but the lamb is not quite cooked enough and there should be a crust on there and it’s starting to fall off we got problems in there all the flavors are sweet and the lamb is severely undercooked

I’ve done this dish so many times and my meat was undercooked cuz I couldn’t get it in the oven quick enough so glasgo based Stewart has made a starter of seab bass with a prawn fennel fine bean and orange salad his main course is lamb cutlets with pee and mint

Risoto nice looking plate of food thank you very pretty I quite like the texture of that crunchy fennel the beans with the flavor of the coriander against that very very salty prawn think that’s lovely but once you hit the orange segment with that sea bass the the fish can’t be found

Anywhere good looking plate beautifully cooked I think you should let your SE bass be the star let’s have a look at your lamb every single part is cooked very well your mint sauce is lovely your lamb is lovely your risotto on its own is a really nice little Roto but risotto does

Not belong with lamb lovely lamb salty crust sharp mint sweet peas absolutely lovely company director Helen has pinned her quarterfinal hopes on a fusion dish of cod with a black bean and ginger butter sauce and spring onion Mash followed by an Armond and apricot cake with chantilli Cream I love the way that piece of cod is perfectly cooked against those crunchy beans and that soy dressing that’s sitting underneath it I still think that mashed potato with cream in it and soy sauce do not belong together okay I love your Asian flavors I even

Like your European flavors but they do not belong in the same plate move on from Cod to apricot and almond tart sweet frangie pan going into tar apricots that rich vanilla cream and the crunch of the arms on top that is delicious dessert thank you I think your flavor combinations on

There are perfect I’d like a slightly firmer texture in my cake Okay some interesting food some big flavors to decipher Debbie today bit disappointing actually her her scull UPS started scull UPS needed a little bit more cooking the pee of the mint was a nice idea yeah it was okay Debbie made lots of mistakes today things were undercooked things

Were it just was not right it should have gone to plan but you know on the day it didn’t really I think that Debbie leaves us now and I think we just discuss the merits of Stuart and Helen Stuart came in this competition to prove to us that he had technical ability and

He could deliver really big flavors fennel orange salad with beans and prawns fantastic but the Seabass just could not find its way through all those big big flavors but I do admire his ambition and I do recognize a good touch in him I say the same about the lamb

Lamb beautifully cooked that salty crisp fat on the outside sitting next to a risoto sharp with parmeson cheese no but he’s got the skill John and he’s got the ambition he just needs to be pointed in the right direction I think I’m on the start of my journey with food this is

Right at the beginning for me and they’ve seen a bit of hopefully a bit of talent there I have to say Helen’s fish that piece of cod was cooked absolutely beautifully it was just a matter of taking the mashed potato away she so badly wants to do Fusion food and so far

She hasn’t Managed IT successfully however I love that dessert it was soft it was rich with butter and armonds it was Sour with the apricots it to me was a joy to get um comments like that from John is just amazing it it meant everything to me Everything Our Quarterfinalist Stewart so happy just unbelievably excited though it’s just feels like the beginning and and the end at the same time it’s just it’s great The fact that they’ve told me I can cook has given me a huge boost but I will never ever ever put Mash with Asian flavors again it’s a shame the Journey’s ended here but that’s life this is kind of everything new there will be nothing else going through

My heads nothing else this is it it Stewart will join Ros and Dro to battle it out in the Quarterfinals