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It’s the end of Master Chef’s knockout week over the past few days the contestants have faced some of their toughest challenges so far h on the guinea foul 2 minutes Chef you said you three Guinea ready definitely far worse than I expected so you be quick very nice so far very nice quite
Disappointed about that to know more about squid this is the hardest thing I think I’ve ever had to do we’ve invited somebody to help us judge Monica Galetti there’s some great cooking going on here I don’t think you’ve done yourself any justice now just nine remain and they’re back to fight for their place in the semifinals this competition has been brilliant the styles of food has been extraordinary nine contestants in this kitchen today only only eight semi-final
Places nobody can rest on their Laurels all of them have really got to go for It welcome back now there is just one dish between you and a semi-final Place one extraordinary dish style skill deliciousness 90 minutes the end of this one of you is going home let’s Cook this dish is something that I’ve created and I think it’s a little bit different but you know this competition is about taking risks really I mean we can’t all play it safe cuz where’s the fun in that as soon as I come up to the bench I
Thought oh ever’s back on familiar ground yeah yeah yeah I’m back in my comfort zone today uh I’m doing a panir duck breast with a black zarta crust and a red wine chili and orange sauce what’s a black zart crust traditionally is sesame seed with oregano Suma and salt
And I’ve done it with black sesame seeds do you know who taught me to cook a that breast professionally no have a guess all right the guy that can cook over there yeah okay pressure’s on even more than it was we’ve got from Emma a classic French dish duck and orange sauce but
Inspiration of the Lebanon after the last round I am a bit um anxious still my don’t went as well as I could have so I’m going to try and get it out my head and focus on today and try and cook as well as I can what are you making today lamb stft
Um fagottini which is like money bags of pasta Arch choke sauce sauted Arch chokes and a pee oil with Hazen Lux you had a tough round last round yeah yeah throw me off a bit and he keep my head down keep focused Beth where’s your where you have we bashed the enthusiasm
Out you be are you up for it I’m up for it definitely I him back best being a figh throughout this competition but today she looks like she is wounded I hope she limps her way to the Finish Line you have had 25 minutes 25 minutes
Have gone okay yes chef I’m not a chef but thank you I’m definitely pushing myself there’s quite a lot of technical elements on the plate for this dish so hopefully it shows that I’m moving a bit quicker in the kitchen I’m getting all Done what are you making some Polish desserts so I’m doing a rose petal and Cherry perogy served with a cherry and poppy seed cake and some sour cream sbet I have polish Heritage and I’ve cooked my Italian Heritage I’ve cooked Mexican which is food I really love I just
Thought it’d be nice to do something for you know my polish family as well your food that its best makes me smile this is bringing a grin so far okay that’s good that’s a good Sign the perogi is a classic dumpling usually filled with potatoes and onion but she’s filling it with a sweet thing something I’ve never seen before and I’m anxious to munch on Last round was awful is the only way I can put it and I knew it was awful as well but I’m coming off the back of that with an attitude of right I’m going to absolutely smash it today if I go home I go home but uh I’m going to go out Fight Tony got a nice big smile on your face of course I’m I’m back to cooking uh food that I love and that I’m I’m confident with so yeah good what are you making today so I’m going to do a herb crusted rack of lamb potato bonger and
Then I’m going to do a variety of different vegetables what’s the point you want to make today Tony that I can do tasty food and that I can make uh traditional food look quite pretty as well Tony got a slap on the hand from Monica and he’s back with a
Vengeance you are halfway 45 minutes left even more than John M Greg the person I’ve been trying to impress most is is my mom she’s the one who basically started me cooking so getting through really would be Vindication of all her effort and her belief that this is something I could
Do you right Paul I am yes what what are you making Paul pan roasted seab bream with potato scales a brunoise of Mediterranean vegetables and and a tomato consumate so the challenge really is keeping the scales on keeping them evenly colored and crisp Paul that’s a
Bit classy that’s a bit flesh well I try Paul if he’s doing fish with tiny potato scales it’s really tricky few people I know outside of professional kitchen have ever succeeded cuz scales simply fall off there’s a lot of techniques going on on a lot of elements on the dish I’m
Worried that I’ve probably taken it a step too far but I think at this stage in the competition you have to go for It what are you making today Robert H what am I not making today so we’ve got pan roasted halet FP we’re going to do that some crispy fish skin broccoli and brown butter puree charred broccoli stems burnt orange and a citrus B Blanc sauce this is what I wanted to bring
Today I wanted to bring some more technique to the table this is a complicated dish it is fingers crossed for you rob thank you very much halber broccoli burnt butter and citrus sauce fantastic serve that with orange there’s the Danger I’m feeling pretty good today I don’t know where it’s come from I just woke up this morning I felt ready to go so hopefully that’s a good thing and I can carry that through to the dish and and it’ll show in that you did really well last time you
Cooked an invention test can you keep it going with your own food yeah I’m hoping so if I can get the same level of comments today as what I got in the invention test I’ll be really happy what are you making today a berry koham consum with saffron potato and seafood
How can you make a consum out of ham it’s possible I’ve done it four times now and it’s I enjoy it it’s clear is it yeah and it tastes of our bico ham yeah oo I can’t Wait a baral ham is fatty it’s very very rich but I’ve never had as a consume if it works I’m going to be really really pleased and very very Excited I’m proud of how far I’ve got still surviving the invention test went a little bit a ride but hopefully I can pull it back and you know produce something in the hour and a half that really impresses us what are you making today svie pigeon breast with a ComEd pigeon leg a
Cauliflower miso puree and fried cauliflower with a fish sauce vinegret oh and a a little crispy pigeon heart nice nice you’ve had a couple of knocks I have indeed yeah yeah I’ve not had a clean sweep yet which is a bit annoying I’m sort of still gunning for that
Perfect round so hopefully I can deliver it today Pete’s got a really extraordinary dish he himself wants a full pack today every time he’s cooked for us has been something not quite Right what are you making sticky toffee pudding sort of thing with apples poached Insider walnut balls and an apple ice cream why a dessert because I’ve not historically done many desserts for you and I thought I really better pull my socks up and do you a dessert that you actually
Like Greg should love this a sticky toffee pudding served with apples walnuts and ice cream it sounds fantastic you know if Greg doesn’t like a pudding then you’re not going anywhere are you certainly not going through semi-finals so it is a bit risky listen you have only got 20 minutes left well
You’ve got only 20 minutes left whichever way you got 20 minutes left got one shot at a place for the semi-finals it means a lot so I’ve got to get it right today you have three minutes 3 minute warning That’s it stop that looks Min it needs to be on a bigger plate it’s uh looks a bit I don’t think it does crumped I think it looks Min such a tiny bird isn’t it yeah oh wow Simon is this yours it’s incredible isn’t it God it’s the M
Amazing go home now I know Beth’s made Lamb fagotini with soed Arch chokes peases toasted hazel nuts pea oil and Arch choke sauce that looks like a restaurant dish to me it looks like a great big bowl full of autumnal loveliness I think it’s great I love the Jerusalem AR choke sace
I think that’s just Heavenly inside the lamb is moist the pasture is well good I really like it really like that dish I think the addition of the Haz nuts and the P tendal are great I personally feel it could probably do with a different feeling
Than lamb M saying that I’d eat all that I’d eat the whole lot yeah I’m really happy I got some positive feedback they said that they’d be happily eat the whole thing and that’s all I really kind of asked for to be honest Pete’s dish is soused Pigeon breast comfy pigeon legs with a red pepper glaze on a cauliflower miso puree pigeon heart coated in breadcrumbs deep fried cauliflower roasted red pepper comy egg yolk pearl barley and puffed rice roasted onions and a fish sauce vinegarette I’m really intrigued there
Are so many little things that I really desperately want to try on there best dish you’ve done in the competition so far I absolutely totally absolutely totally agree I was going to say exactly the same thing it’s delicate it’s sweet it’s sharp it’s salty it’s Smoky what I
Really love is the sticky surface of your legs not your legs the pigeon’s legs great dish Pete mate what a time to get it right what a time to strike yeah I feel like I should give you R oh it’s about time Simon has served C Bass with a
Garlic King prawn saffron fondant potato crispy aerico ham crab with lemon shalot and taragan topped with lumpfish row fennel and an aerico ham consum very very attractive love the fondant potato your affili of fish is cooked brilliantly well and you’ve got crispy skin and some good seasoning on there I think the crab
Although tasting good doesn’t feel right it’s a cold thing in a hot plate I disagree I love the ham with the crab I think it works really beautifully I think the fish is gorgeous my one complaint season your prawn yeah I think in 90 minutes to make a
Consume and a plate as clever as this I’ll Duff my hat to you one little bit of seasoning on a prawn away from from pretty good comments All Around I think so I’m I’m really pleased Robert’s dish is pan roasted halibut with a brown butter powder broccoli and brown butter puree deep
Fried Capers charred broccoli stems burnt orange crispy fish skin and citrus bur Blanc I like the puree I love the crispy skin it’s like a fish pork scratching it’s very nice it’s the orange bear Blanc that’s very sweet and orange and fish it will take me a while to get my head
Round your puree is as fine and silky as you like I really like this crumb that’s on the top but the issue is orange and fish do not belong together if you had have done a lemon B Blanc on that I’d probably be around the other side of
Your bench and kiss in your face you probably would want that either but I don’t want orange and fish I’m disappointed I came into this dish knowing that it was a risk but yeah I I think the feedbacks fair at the same time Laura has served a toffee apple
Dessert sticky toffee pudding with apples poached in cider apple puree walnut balls butterscotch sauce and an apple ice cream the toffee cake C pudding is dried out and overcooked and it should be soggy and soft your apples at really tasty with the cider but the saltiness around the warut balls actually dries
Your mouth out I like the cider apples I love the flavor butter Scot sauce but the ice cream hasn’t worked it’s solid no I’m not awfully surprised I really wasn’t confident with that dish at all and once I’d plated it up I was like oh that’s not gone well at
All quite like it I quite like to put him oh well thanks chaps shame it wasn’t your opinion that mattered Emma’s dish is duck breast with a black zatar crust brazed fennel with orange P lentils fennel crisps and a chil orange and red wine sauce you’re dark it’s as soft and
Mellow as you like your fennel is beautifully flavored but for me the star on that plate is that sauce because it’s sharp it’s sweet it’s sour and right at the last minute it kicks me right in the back of the palette with a little bit of chili I
Think it’s delicious okay the duck skin isn’t crispy however the taste of the dish is superb some of your flavors are just stunning thank you feel very very emotional right now I really do it’s a massive relief when you get the first comments and they’re positive
It really is because you know you put your heart and soul on a plate it becomes very very personal Tony has served lamb crusted with herbs and anies bonger potatoes glazed carrots corette puree roasted beetro and fennel broad beans and a red wine and red current sauce It’s a good-looking plate of food
I think it’s slightly over stylized for lamb with ball and Jed potatoes you know me and trying to over stylize stuff everything on your plate is cooked really really well with the exception of those potatoes the potatoes are a little bit hard and drying out on top your lamb
Is beautifully soft but the thing that I’m finding difficult are those vegetables the vegetables are a bit flat I like it I really like it I like the sweetness of the sauce sweetness and tanginess for me with lamb is wonderful potatoes are a little bit firm and you
May have been a little over generous with the pepper in there mhm wasn’t the feedback I was necessarily expecting but it could have been a lot worse and I thought the presentation looked really good but apparently I went too far so yeah mixed but I I feel all
Right it’s just a touch of seasoning water it’s nothing I did the same thing exactly the same could be worse Sarah’s polish dessert is a cherry and rose petal perogi dumpling Kish and Cherry poppy seed cake roasted cherries Cherry syrup rose petal Jam milk skin crisps and a sour cream and lemon thyme
Sbet I tell you what there’s lots here that I can’t wait to get my spoon into there’s flavors here I’ve never had before and then let me tell you I’ve eaten a few puds in my time I absolutely love it you’ve got a syrup there that
Tastes sweet and of roses which is just absolutely stunning you can almost smell it as well as you can taste it you’ve got some caramel around the cherries which is another brilliant idea that I’ve never ever had before do you know what I like about this plate there’s fun on the plate this
Little addition here this little bit of milk skin it’s like the best bit of the rice pudding isn’t it it’s that top bit that everybody fights over that is great good on you I’m really surprised I was really worried that the flavors in there and acquir taste not everybody likes Rose
But no really good feedback well done finally it’s Paul he served seab bream with potato scales a brunoise of peppers corette and obene oven dried tomatoes and a tomato consum the fish itself is cooked really really beautifully your roasted tomatoes are really intense with flavor as are
Your broom wi of vegetables but your tomato consum doesn’t have the depth of flavor from tomatoes and your potato scales haven’t gone crispy it is almost there poor I think it’s a beautiful looking dish it’s the fact that those potatoes are on a flabby skin that’s spoiling
It a little deflated I love this dish but my execution today is what really let me down what a great day and a great celebration of food it really is is a brilliant end to knockout week one of you is going to leave the competition we’re going to ask you to
Step outside and we’ll call you in as soon as we can thank you very Much there were a couple of absolutely brilliant dishes in there some of them have really got it like really got it a few are Off the Mark today though I’ve got two absolutely outstanding dishes Sarah where did cherries in caramel and a cake and Rose syrup come from John because it was
Delicious the other one who was just incredible today was Peete with that pigeon it was stunning I agree with you two others in my opinion who have got few faults Beth with the little passes of lamb and pasta elegant a and she’s back in the game Emma with those flavors
Of the Middle East it’s just delicious we disagreed over a couple of dishes today yeah you you’re entitled to the wrong opinion every now and again we disagreed over Simon I thought was really good you had your reservations we also disagreed over Tony because you love Tony’s
Dish Simon can cook you know that Tony can cook you know that yeah they go through semi-finalist absolutely the last three remaining now are Paul Robert and Laura I got to say Robert today disappointed me because his dish by Design had faults it wasn’t about a mistake it was about halibut and orange
I was very disappointed with Laura cuz she had in my mind some ingredients that should make Something Heavenly sponge wasn’t cooked ice cream didn’t work very disappointing I wasn’t as disappointed with Paul as you were but the potatoes should be crisp that consume was a bit
Watery who stays who goes who can cope with the competition at the sharp end I’d be gutted if I left but I also wouldn’t be very surprised because there’s just some amazing amazing Cooks in there to be able to say that you’re a master chef semi-finalist it’s it’s got
A lovely ring to it better than uh last person to go out in knockout week I was really looking forward to going through but have no idea if that’s going to happen now final eight semi-final time decision time Mr Wallace what a great day what a fine celebration of cookery
Skill we can’t take you all one of you has got to leave the competition we’ve made our decision the person leaving us is Laura thank you thank you so very much indeed thank you I feel a bit sad about it I would have liked to get through to the semis but
Equally I’m a bit relieved you see how good the others are and just the level of competition is fierce congratulations you are all semi-finalists I was very worried uh I think for the first time in a lineup I’ve stood there with my fingers crossed I’m delighted to still be here I
Mean I desperately didn’t want to go home so to have scraped through I’ll take that it feels amazing to be a semi-finalist it’s what I wanted to do when I got up this morning and set out to do it and finally we I’m here and I’ve done it’s really
Good I’m pooped mate I want to go home I want to go bed it’s absolutely amazing I’m grinning from ear to ear I think this is just one of the best days Ever next time it’s the start of the Master Chef Semifinals the contestants will be pushed beyond anything they’ve experienced before yeah it’s pretty hectic let’s go go go go go come on at the end only five will Remain