Join the intense culinary showdown in this MasterChef Professionals episode! The top 12 chefs face a challenging invention test, creating exceptional dishes to secure a spot in the semifinals. As the pressure rises, watch these talented chefs navigate a diverse array of ingredients, showcasing their skills, creativity, and determination. The judges provide insightful feedback, and only the best eight chefs will move forward, while the remaining four face a cookoff for the final two spots. Who will impress with their culinary prowess, and who will bid farewell to the competition? Don’t miss the thrilling moments of this knockout round!
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MasterChef UK: The Professionals is where talented professional chefs step into the spotlight, presenting culinary masterpieces under the watchful eyes of renowned industry experts Gregg Wallace and Michel Roux Jr. Judged by top chefs and critics, these contestants hail from various culinary backgrounds, demonstrating unmatched skills, innovation, and tenacity. In the heat of the kitchen, it becomes more than just preparing dishes; it’s a testament to their training, ambition, and the chase for the coveted title of the UK’s top professional chef.
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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.
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It’s the professional Master Chef Knockouts 48 chefs put their reputations on the line and only the most talented remain I’m last 12 in Master Chef professionals if you’re not up for this you shouldn’t be here fight fight fight this is where I got to step my a game up don’t like losing
Anticipation of what’s going to be behind those Swinging Doors is is terrifying over the next three shows the pressure intensifies only the best can make it to the semifinals there’s going to be a battle a fight it’s going to get hot in this [Music] kitchen [Music] 0:00:59.920,1193:02:47.295 [Music]
Welcome back to the master chef kitchen you are our final 12 can I remind you that the winner of this year’s professional Master Chef is standing in front of us right now this test is an invention test you’ve got an amazing array of ingredients right here
In front of you to cookers one spectacular PL of food the cooking today has got to be absolutely exceptional to get you through to the next round at the end of this the best eight will go straight through the remaining four of you will have to cook off again for
The final two places one incredible dish 2 hours and 15 minutes off you [Music] go the 12 chefs have 10 minutes to choose from a range of ingredients including guinea fowl pigeon rabbit tuna sea trout mackerel Place clams langoustine squid Brown crab and a wide range of mushrooms vegetables herbs and
Spices with so many ingredients to choose from it can get a little bit overwhelming they just need to think clearly before they start cooking we’ve seen some talent in these 12 chefs already but now we want to see this star quality start to emerge 44-year-old Gary has been
Lecturing at a college in Glasgow for 15 years I really feel I have got better you can teach an old dog new tricks I think that’s really um one of the reasons why I’m still in the competition Gary you did it
Yay it’s mad isn’t it are you are you happy uh yeah yeah um I should be teaching a class right now that’s how mad this is what an experience I’m absolutely buzzing absolutely buzzing I’m just going to really work hard to try and stay in the [Music] competition Gary’s oped to use
A beautiful crab in his dish and it’s all about this wonderful ingredient he’s taken the white crab meat and he’s he’s bound it with mayonnaise and mustard and he’s shaved strips of asparagus he’s blanched them and he’s weaving them like plats into a beautiful
Basket he’s going to put his crab meat down the center and fold it over he’s also got a biscuit that he’s made from the crab shells as well I love the different elements that Gary has on this dish I just wonder how this is all going to come together to make one uniform
Dish Matt is a 33-year-old development Chef working in York I think you can see sort of the way that I’ve come along and taken the criticism from my first dish then through to the cooking for the critics I was really pleased with that
Dish my food sort of evolved through the competition and and hopefully only to get better what’s your dish Chef I’m not too sure just yet but I’m going to do something with place I’m going to make a stock out with some lusin get real intense flavor in that and just
Sticks in my guns really simple cooking but with really strong flavors and a good palette well now you’ve got to the final 12 where can you go got to be in it to win it aren you if you’re going to be a bare beard Grizzly I’m not here to make the numbers
Up Ma’s taken a lot of focus on his sauce he’s used to place head and bones and the heads of the long Ste to get maximum flavor it seems like a very light dish he’s got to get everything perfectly cooked if he’s got a chance
Of going through to the next round got allow my cooking skills in pet and 30 minutes gone hour and 45 left head chef Wayne has been honing his cooking skills for the last 20 years one thing that I think I’ve got on my side is
My experience there’s some younger guys out there they may be still taking advice sorry it’s all right it’s melted thanks RNE whereas it’s my experience that I’m putting onto the plate what are you going to make for us so today I’m doing roasted Squad
Pigeon on the bone with pistachio cuscus a stuffed corette flour with awful mousse uh some Char gr vegetables and uh a pigeon sauce what do you have to do now do you think I’ve got to prove to you guys that I’m better than everybody else here good
Man Wayne is taking a lot of time of focusing on his squat pitching Source he wants to show to us that he really can nail it and give us the perfect source to go with this dish today I love the idea the beautiful cette flour stuff with chicken livers sounds
Delicious 31-year-old development Chef Rich has intrigued the judges by creating unique and daring dishes I’d say I’m probably one of the most flamboyant Cooks as far as experiment mentation is concerned I don’t want to do classic food because it doesn’t
Excite me as much as the modern and uh like pushing the boundary stuff does Rich has the competition got under your skin I’m really enjoying myself I really am I’m cooking with some great chefs so it’s making me push the boundaries a little bit on a wild card
As it were I think yeah yeah I think there’s a bit of a wild card about you actually yes Rich has always been an interesting Chef today he’s making auna dish a beautiful fish for me the cooking is very important I’d like it medium rare still red in the
Middle and SE it on the outside one of the things on this dish today that I’ve never had before and that’s a tuna mousse stuffed inside a cette again very interesting combination of ingredients I’m not 100% sure whether they’ll work
Together bit nervous so who knows what’s going to come out Zoe is a 23-year-old Junior development Chef who has delighted the judges with her pastry skills in this competition I have got to do so
Many things that I didn’t think I’d be able to do just F you on massively and I don’t want to go out yet so you know there’s loads of good chefs in here right yes you’re one of
Them wow I’m I’m not at home anymore I’m here what are you making I am going to try and go a bit classic eish um classic e yeah um that’s an eism for you um I am going to
Do a leg of rabbit with um some Panetta some cabbage um a stuffed mushroom and Parmesan corette flour which I’m going to deep fry um and the rest at the moment is slightly unknown do you know how much I like rabbit Zoe a lot really a lot oh no pressure
Then so really is thinking on her feet at the moment she’s not 100% certain of what this dish is right now I just hope that she can gather her thoughts together and really cook us a great tasting plate of
Food 1 hour left sorry James shouting your ear 1 hour left 33-year-old James works as a sue chef at a gastro pub in hve looks like a door was opened in my culinary mind and it’s everything starting to flow out now so it’s now getting that onto the plate and getting
Everything spot on just need to push it forwards and see if I can sort of come out of my shell properly today I’m doing a seared bit of trout um I’ve done a trout meline which has got some
Dried shrimp in it wrapped in Char Leaf as well got some sandfire uh some Siesta bit of crispy quoa just to give it a bit of texture got a few clams that I’m going to do Insider
As well you did well to get here thank you you’re going to keep on going it’s going to be like you know an Anthony Joshua fight I’m going to take this L on and I’m going to
Win James is making a musling with some of the sea trout when you make a musling you also have to be very careful it’s not too grainy clams and a sauce is a beautiful compliment
For this fish but James is also adding a bit of s a bit of sharpness into this sauce this can [Music] work 27-year-old Sue Chef Brenson impressed early on with an exceptional lamb signature dish I think I’m developing a bit I’m getting to have my creative juices going
Constantly at the moment and I’m disagreeing with myself agreeing with myself uh having arguments in my own head and yeah I’m developing as far as uh being able to come up with better dishes Brenton is using the pigeon for his main course it’s got to be cooked
Wonderfully still pink he needs to rest it we don’t want this bleeding on the plate bringing flavors of Ratatouille and a beautiful sauce just to round it all off I love marel sauce when you get it right wow that can certainly complement a pigeon with Ratatouille
Andrew is a 24-year-old Junior suf working in high-end Sports Hospitality so far in the competition obviously I started on a real low in the invention test but I’d like to think that since then I’ve sort of grown and got stronger and stronger so hopefully that
Can carry on Andrew’s dish today is mackel and crab he’s got to get that mael perfectly coook Andrew’s also got a crab CET crab is wonderful delicate flavor so you’ve got to make sure you
Got enough of there to really taste it he’s also making a tartar too much lemon in that Tartar and it’s going to overcure that mael before we get a chance to eat it just 30 minutes to complete your Masterpiece Rosanna is a junior suf in a mishan kitchen one of the youngest
Competitors she wowed the critics with her dish I think the competitors might look at me I’m a 21y old girl and they might think oh she’s a bit weak she might crumble under the pressure but been working in a very high pressure job now and hopefully um that’ll
Stand me in good stad Rosanna what’s your dish today uh so I’m going to cook the rabbit leg I’m going to make an orange puree I’m going to make a rabbit sauce finish it with cream and mustard tell me about the combination of rabbit and orange you always need a Cy in a
Dish I think and and it just brings it a little bit alive it’s daring it’s daring a tiny tiny bit rosanna’s chosen rabbit but rabbit with orange this is a combination I’ve never had before rosan is using the whole oranges she’s making a puree including the
Peel as well so there’s going to be a bit of sweet flavor going on with this particular dish I have had rabbit stewed with a little bit of orange dest with an actual puree on the plate Rosanna is going to have to get that balance
Right 39-year-old food development manager Anu has fought hard to impress throughout the competition I still remember the skill test this has bruised me it’s like everything a better experience as a child you always remember
It if I can keep my nerves together I think I’ll be absolutely [Music] fine I are you enjoying it are you SC yeah yeah I’m really enjoying it I’m quite relaxed actually I’m starting to worry that
Maybe I forgot something got loads of nice food to cook couldn’t get any better could it I like your approach aru I like your approach what are you making so I’m going to be uh Rising a pigeon
And I’m making a m sauce which I’m going to thicken with some of the inside of the pigeons potatoes I’m going to do a little toast with some of the lever mixed with chisso herbs love [Music] it there lovely French element about this dish that I love beautiful pigeon
Madira sauce which is going to finish with the liver and the Heart of the of the pigeon itself a great traditional way of finishing off a sauce I love the sounds of this dish I really [Music] do 37-year-old Max is head chef at a gastro p in London Max so far in
The competition is a chef that head to to try and refine his food he’s getting there Max is cooking the guinea F on the bow this is the great way to to cook this beautiful bird because it keeps it from drying out serving it with Port sauce with palenta
Chips fantastic perfect compliment to this type of dish it’s got to deliver the flavors and it’s got to look good too Max do you feel you have a point to prove with with your food yeah definitely I seem to always deliver flavor so that’s not
Really sort of something I’m concentrating on it’s presentation it’s presentation yeah 24-year-old Ellie has impressed right from the start with her refined precise cooking I haven’t really had a social life it’s been constantly kitchening days off well they don’t
Consist anymore but then you have to do that if you want to get to where you are today what are you making poached and roasted Guinea fou I made a guinea fou [ __ ] I’ve got a mushroom
Puree and I’ve made a guinea fow terine so I’m using the whole bed I’ve made the sauce with the carcass and I’m going to add a dash of cream at the end and what response do you
Want from the judges when they taste your food I would like another 10 out of 10 from Marcus so that would be that’ll go down [Music] nicely I love the sounds of the dish love the way Allie’s working at the moment she looks really focused there is [ __ ] on the plate got
The breast plus a terine as well she really does want to impress today and I really hope for her it works you have 5 minutes left just 5 [Music] minutes can’t decide how to present [Music] it these are the crucial Parts just waiting on my fish but touch
With [Music] yeah good I think it’s just making it look nice [Music] now feeling uh good nervous obviously I hope produce the dish that they understand [Music] today time’s up stop stop that was horrible wow that was amazing sexy dishes guys seriously yeah some great food out there man it’s awesome I’m
Worried Max has made roasted Guinea fow a cette pnip puree pnip crisps palenta chips and morel mushrooms served with a port and prune Jew I love the palenta chips the little texture that you get with palenta it has
A really nice crunch I love the cookery of your guinea fowl I love parsnips and I love the parsnip puree I love the sauce I like the fact you’ve got prunes running through it I actually quite like that I really like your flavors I’ve got an issue with texture
I find it all too dry and cloying par it puree by Design is really thick and sticky and then I’ve got a dry Penta chip my mouth is just clogging up I’m I’m just desperate for either something sharp or a salt that’s less thick that’s a little wetter Max what
You’ve done is as well made it’s a good plate of food there’s just nothing exciting about it you know when I’m eating I know exactly what I’m going to get I’d like to won all three of
Them over but hopefully I’ve done enough to to progress but um we’ll just have to see [Music] Andrew’s dish is mackerel 2ways pan fried fillet and a mackerel tartar with a crab cette Brown crab Emulsion pickled shots radish sire and a lemon [Music] foam the
Best thing I like on this is the Crocket with the flavors of the crab coming through it the mackerel for me is slightly over the TARTA is fine it’s a little bit on the small side from The Cutting point of view there’s hardly any dressing or sauce on the plate not enough for
This dish I’ve got no qualms about it but it’s it’s not elevating me to the world of wow hasn’t gone according to plan just annoyed it myself really be all right Ellie has served Guinea foul three ways a brazed breast terine and [ __ ] alongside
A Fric of cabbage asparagus morel mushrooms and mushroom puree finished with a panchetta jeo sitting in a restaurant on any dish coming up to my table looking like that just fills me with absolute Delight the guinea is wonderful and moist the skin is lovely and crispy the mushroom
Puree is well made and the garnish is also well cooked the [ __ ] is outstanding the terine is beautiful the cooking of the guinea fowl is delicious the sauce is exceptional I love love this dish thank you very much this is Happy Happy Food I like this a lot
Okay I’m extremely happy um for them to give me the feedback like that is really it’s amazing you nail that I’m on Ed now thank you Brenton’s dish is pan fried pigeon breast and leg with Ratatouille Romero pepper puree Tomatoes infused with garlic and Cherry vinegar finished with a morel
Sauce this plate is full of sunshine big color lovely presentation the pigeon wonderfully crisp on the outside it’s perfectly cooked and what actually for me brings this together and those flavors of the rep is the Peppa puree underneath it it
Really does remind you of what you are eating that sauce is powerful I like it I think you’re a chef to watch when you cook you get the best out of the ingredients thank you very much Monica the whole
Thing reminds me of Mediterranean Sunshine reminds me of provant and I love it it’s big it’s bold it’s got of flavor it’s got freshness and it’s got that Lely that lovely Touch of acid at the end
There I think the technique and skill is excellent here Brenton great job I’m a lot happier than I was uh before walking up to the judges I’m just glad that I got the feedback that I was hoping for
Wayne has roasted his squab pigeon breast and leg and served it with a pistachio couscous a cette flour stuffed with awful mousse asparagus charred leaks and Mel mushrooms finished with a pigeon Sauce your pigeon is cook beautifully for me I absolutely love that it’s tender I like your couscous that has a slight bitter finish I like your sauce for me that goes Rich deep sweet slightly sharp that also finishes in bitter as well I find the fast in in
The in the in the corette flour is very smooth which is very well done yet it’s very Bland it’s under seasoned I find the dish under season until I have some of that sauce and the cooking of the pigeon is spot on for me thank you what I’m getting with this dish
Is a sense of the pigeon being on the ground and I look at the cuscus and it’s almost like feed I get that and I I find this rusticness of that claw this top I almost see a pigeon
In a farm when I eat this dish I feel like I’m eating in a fine dining restaurant thank you Jeff good dish on a farm right Farm don’t cloud my vision here right farmer Wayne well done I’m feeling quietly confident which is I think is the first time in this competition I’ve said
That Ridge has cooked tuna steak served with a corette flour stuffed with tuna gallang gal and garlic mousse sweet potato puree pickled vegetables Char grilled leaks and pomegranate finished with a clam stock great presentation really like your presentation a
Lot for me the cooking of the tuna is wonderful picking up a bit of sweetness from the pomegranates the the sweetness of the sweet potato as well uh it’s only a little bit and it goes very
Well with the dish I love the sauce but it’s too rich for such a light dish I love the sweet bits that I get from the pomeg granits I love that I like the sweet bits that I get from the sweet
Potato I’m not convinced that clam sauce is the perfect match for the tuna this dish is full of good cookery good seasoning creative thinking new ideas I really like this dish Rich a lot thank you chef I have divided opinions but wow Marcus wearing tuna cooked perfectly vegetables cook
Perfectly lovely flavors on the plate great sauce I couldn’t ask for any more than that really rosanna’s dish is rabbit loin wrapped in bacon rabbit leg orange puree black pudding carrots asparagus and morel mushrooms finished with a rabbit and mustard
Sauce all the elements of your dish you’ve cooked very very well there’s one thing I was looking for in this dish that I’m struggling to find and it’s the it’s the orange puree where is it is it the little dots little dots okay they don’t really bring anything to this
Dish and I was concerned about what it would do to the dish but they actually really not there I find the dis is just a bit just flat for me the legs braced the way they have are beautiful they succulent they haven’t dried out the vegetables were well cooked but I thought a
Little bit more orange pure on here would have really lifted your dish I hate to disagree with with my colleagues I really do but I love this that is moist there is the deep rich flavor of sauce you’ve pickled the bit of the carrot there giving sharpness I think there’s this
Just bounds of loveliness wherever I turn I just wish I had a little bit more confidence in myself to actually be able to put stuff on the plate and not not worry about it aru has served roast pigeon breast and a whole leg with potatoes in a creamed mushroom sauce a crouton topped
With pigeon aful and pureed roasted tomatoes an asparagus all finished with an aul and madira Sauce I have no idea what the cream is doing over the potatoes and that is my only negative comment apart from that I think your dish is delicious there’s sweet flavors here there’s bitter flavors here there’s a real strength of aul I think that’s delightful thank you
I think the sauce is wonderful especially with the awful coming through it the cooking of the pigeon is spoton I think I can see the level of a skill that you put into this dish everything on the plate I quite like it is all cooked very very well I love the
Flavors I love the tradition of France that I find on this plate thank you I’m feeling really chilled uh I don’t know where I’m deluded or but I’m I’ve done where I could if it’s not enough then it’s not enough if it’s enough then then great even I’m very
Happy James has pan fried sea trout and served it with a ballotine of sea trout museline wrapped in a charred Leaf cockal noi crispy quinoa and sea vegetables along with a cider and lemon sauce I love the clams how you’ve managed to to keep them still juicy they’re not overcooked they’re
Not Shrunk The CH and sea trout valantine for me one is grainy and in texture and and is also very very salty the the CRA itself for me personally I would like it a little less with the cooking I’d
Like a bit more uh Pink uh than than it is because the no you you rolled it out made it sort of quite ferment and and tough I think the quinoa is is a big mistake do you know what they remind me of
When I had them in my mouth what I Mook them for was a bit of grip that would come out of the clams that’s what it feels like that’s a big mistake if you just take away the the musling and
The knocking you just focused on the execution of everything else you would have nailed this dish I got a bit above my station I think and I I’ve just been a bit over exal um and it may may cost me it may not I don’t know yet Matt’s dish is pan fried
Place served with poached langoustine pickled asparagus and sfire finished with a Lustine Source very simple presentation that personally I admire I like the fish is perfect and it’s just moist and lovely I love the sharp pickle that you’ve got in there
Pickled veg what you’ve done to those longest I don’t know but they are buttery and they’re really sweet what makes this dish work more than anything else is that extraordinary flavored sauce it’s absolutely incredible it’s it’s big but delicate at the same time but I’m not going to
Forgive you for the for the the Simplicity of your dish I want a little a bit more yes you’ve kept it simple and it does work but I’m wondering what you spent the other hour and 15 minutes doing I’m feeling nervous and apprehensive now I don’t want to cook again today I’m absolutely
Exhausted but you know if it’s a competition and if I have to then I have to I’ll just I have to raise the bar again Zoe has serve deboned rabbit legs a corette flower stuffed with a mushroom duel mustard flavored pearl barley cabbaged braids with Panetta lardons and a taragan cream
Sauce the rabbit is not a highly flavored meat and pearl barley by Design is Bland so a lot is relying on this sauce I’m not sure the sauce actually completes it when you use a rabbit leg
It’s a cut theat meat that will dry out very quick now you’ve taken the bone out which has actually dried it out even more the sauce I like cuz I love the taragan flavor I love the creaminess
Of it the cabbage is quite coarse and has a sort of a bitter aftertaste cuz you haven’t really cooked it enough the dish can work I don’t think you’ve executed it as well as you could have done yeah I mean it was really hard hard test but But ultimately it wasn’t my [Music]
Day Gary has wrapped white crab mustard and Dill mayonnaise in a lattice of asparagus and served it with brown crab salad sear squid and tempora squid finished with a crab Beast I absolutely love that asparagus parcel with the crab mayonnaise inside it I think that’s light it’s full of crab flavor you get a little bit of crunch from this bars I think that’s I
Think that’s great I think your bisque it’s a he concoction it’s a real deep and it’s almost got a sweetness to it it’s so good I can’t remember tasting a better biscuit than that I honestly can’t the squid has been cooked wonderfully and that brown crab meat in the bottom is also
Something extra I wasn’t expecting the bis is lovely you’ve brought a natural sweetness into it and that’s a very very skillful thing to do it’s just naturally brilliant and beautiful I was happy with the feedback feel have showed them you know that you know I’m not your typical uh College
Lecturer we now have a big decision to make cuz eight of you are going straight through and four of you are going to have to come back in here and cook again off you go thank you very [Music] much what that everyone anyway good cooking guys good
Cooking that was a good standard of cooking very very good standard and we’ve got a lot of contestants here to discuss out of the 12 chefs me there’s one outstanding Chef in the kitchen today one outstanding plate of food and that was Ellie I think Ellie just nailed
It flavor texture visually it was as pretty as a picture Ellie had the best dish in the room sales through yeah Brenton is another Chef that did well the red pepper sauce was wonderful I think he captured the flavors the French Mediterranean it was lovely rich
Is different his food is challenging however he shows a great deal of skill and it’s never dull I like Wayne’s pigeon dish that was cooked perfectly for me the cuscus was a pistachio and their sauce really brought it together Wayne’s got to go through I think Anna is a very very
Strong contender in the competition I love the flavors and the way that pigeon was cooked Gary gave us the most delicious bis I mean it was just beautiful you can’t deny the execution on the flavors of what he’ done were absolutely exceptional so we’re all agreed we have six chefs
That we consider good enough to sail through to the next round we do that leaves us with Andrew Rosanna Zoe Max Matt and James out of those chefs which four cook again which two do we throw a Lifeline what a fantastic start to knockout week that was a fabulous cook off well done to all of you eight of you did well enough to go straight through four of you are going to have to prove yourselves and cook off again for the remaining two
Places the first person we would like to see cook again is Andrew the same second Chef we’d like to see cook again is [Music] Zoe the third Chef we want to cook [Music] again it’s James the fourth and final Chef in our Cookoff
[Music] Rosanna to the eight chefs who are going straight through congratulations off you [Music] go wow oh my days well done brother I honestly thought I would have to cook again to be down to the final 10 now is
Incredible gol smacked um relieved knackered uh need a pint I’m so happy I don’t have to cook again today so happy that would have been the worst thing in the [Music] world now you got to put the last round behind you we’re going to ask you to invent another one wonderful dish
Using the ingredients still here from the last invention test only this time you’ve got one hour as we said at the start of the day two of you will be leaving the competition let’s see you do it come
On and now was not a lot of time to put up a really nice dish so I’m just G to have to um try my best I was probably a bit too cocky in the last round it’s it’s bit me on the backside and
I’m not going to let that happen again feeling a lot better than I did coming into the first test hopefully I can uh get that across for what I produced the last round wasn’t great there’s no point dwelling on it it happened been given a Lifeline um and I’m just going
To try and take full advantage of it [Music] it’s got to be absolutely spot-on there can be no more errors now they’ve got to prove to us that they really deserve to be in the next
Round Zoe when we made the announcement you look so sad oh of course you are sad you you know you’re standing in a room that you’ve put so much hard work and effort into getting into and then
Suddenly it’s you know it’s really really close to the end and it’s it’s not a great feeling is it close to the end I really hope not um I haven’t gone too wild of trying to keep it simple um but
I just want to execute everything right this time what are you going to make a katsu curry uh with um Char grilled over jeans um a sweet potato puree coriander drizzle and some onion bargie scraps
Fine fine why the curry I love curry um I love Asian food um and I love uh Vice as well so I hope that I can show that part um because I don’t think I’ve shown that side of me yet in the [Music]
Competition Zoe has taken a huge wheel shop she battered it out and turned it into a schniter wow I wasn’t expecting that a breaded veil with a katsui sauce and onion bargie I really quite like the sound of this dish I’m intrigued it’s got to be good I’m just going
To try and do all the elements really well um yeah 20 minutes gone 40 minutes left come on [Music] guys Andrew you picked yourself up I think so yeah I definitely played it too safe and that’s not me that’s not what I do so hopefully in this round that to give you
A good plate of food what have you decided to cook just a pan fried piece of trout then I’m going to comfy down some of the rest of it and I’m going to make that into like a warm terine
With yellow corett just a green corette and basil pure I’m going to do like an asparagus and orange salad Andrew lots to do in one hour brother definitely but got a lot to prove I love the fact that he’s pushing himself and driving there are lots of
Lovely flavors going on here you’ve got the zest of the orange got the trout you’ve got the corette on The Griddle pants so you get a lovely alternative flavor this this can work there’s a lot going on I just hope it’s going to be a harmonious dish
Obviously there can’t be any mistakes this time you got to put up a perfect dish I’ve got 1 hour to do what is perfection take on board what everything that’s being said to me here’s to the Future Hope I’ll still be here at the end of the
Today there doesn’t seem to be any meat or fish on your Des there’s not what are you going to make got some Heritage tomatoes that I’m doing different ways just going to do like a pepper puree I’ve got some Obin roasting that I’m going to do like a bit of a babagan
Short style some feta I’m just going to blow torch crispy croutons to go with it as well hopefully it’s going to show to you guys all the flavors coming together all all those combinations
Working well mate that’s a bold move do doing a doing a dish of V at this stage go home or go hard the question is can James take these ingredients to a level that’s going to impress us Way Beyond a plate of tomato with feta cheese vegetarian option
Is tricky but it can be done he’s got to get every element on this dish spot on you’ve got 20 minutes left please 20 [Music] minutes Rosanna how do you feel being here cooking up again um I’m a little bit gutted but you know
Hopefully I can come back what is it you got to do do you think what do you got to show I’ve just got to be a little bit more confident in what I’m cooking I think I’m probably a little
Bit nervous and that’s shown in my cooking what what are you going to make for us um so I made some pasta I’m going to make um an open ravioli i’ got tomato um sauce going in there
Got loads of um cetes got some crispy leaks for the top what else um I’m working that out as I go no meat no fish um yeah I’m not doing mael it’s on my bench but it’s I’m not using
It great to see her making her own pasta I want to see how great this tomato sauce that she’s making but I don’t think Rosanna is completely sure where this dish is going there is time left she can go back to the table and choose some ingredients she can put the
Mackerel back on the dish I just hope that this dish can continue evolving I don’t think it’s [Music] complete so you’re going to use the mael yeah great you’re incredbly nervous aren you calm your nerves down yeah just give us a great plate of food okay okay yeah come [Music] on
6 minutes 6 [Music] minutes things coming together so I think I’ll be ready in time [Music] here all good um not getting it done on time is not an option today so everything seems to have worked out as I thought think is C [Music] that’s it stop stop well
Done oh gra HK that was easy that was hard that was very hard James has cooked Heritage Tomatoes three ways confed pickled and roasted served with rosemary potatoes charred feta oine puree charred asparagus basil leaves and crouton James when I heard you were going to do a tomato
Dish with feta cheese I was first of all surprised and a little bit scared you’ve actually produced something better than what I was thinking of in my head I think you’ve elevated the ingredients I like the textures of tomato the soft subtle flavors
Coming through the Fe to cheese is a delight cuz it just breaks all that acid down to create this dish with so much flavor and so much variety I think it’s an absolute Delight what I do like
Is the different flavoring that you have in the tomatoes I was looking for something else a bit more texture and then I finally found it in the crout thank you the eating quality of that plate
I think is delicious I think you cook the veg really well I really like cin puree is peppery it’s fresh it’s juicy it’s colorful and I’m really enjoying it wellow no thank you so much thank you I can’t believe it I I wasn’t expecting that but you never know there’s still guys out
There that that could do better than me I don’t know Rosanna has served open ravioli along with grilled mackerel Basil Mayonnaise a tomato fondue cetes and crispy leaks the pasta is lovely and thin you made that without a machine I think that was a
Great thing to be able to do within a time frame the corett with the tomatoes and the Basel they they work very well and I think the whole thing has been seasoned uh well I just find it’s all gone very watery cuz it’s just seeping out from the tomatoes I like the
Flavors of tomato and basil it’s the flavor of Italy mackerel oily fish on top of pasta with tomato and and basil leaves me a little a little confused there’s some really fresh vibrant flavor going through this dish the corett are cooked well the tomatoes add a nice Tang to
The dish I just don’t think the dish has been very well executed in its presentation I think if you’d have cemented an idea down right from the get-go you’d have cooked a lot better than this I feel like I’ve let myself down a bit I wasn’t really sure
What I was going into and I didn’t I don’t think I showed my best there Andrew’s dish is pan fried sea trout Ki trout wrapped in charred yellow corette clams asparagus a corette and Basel puree and Char grilled orange finished with an orange butter sauce
I like the way you’ve cooked the fish love the saltiness of the clam really enjoy the fresh orange segments really that really gives it a really nice vibrant zingy lift for me I don’t particularly enjoy the orange juice in The Buttery sauce creaminess with the
Undertone of sweet orange I’m struggling with I don’t particularly like that The Comfy trout wrapped in the obene I don’t know why is there and I don’t think it’s needed the sauce is too intense in the orange because it is raw orange juice in there so is very strong and and very
Sweet and literally takes over everything that you’re eating it’s not a well balanced dish I’m sorry to say Andrew your asparagus is nicely cooked your your clams are beautifully cooked and presented in their shells which is great you got a nice crisp skin but the fish
Has started to slightly curl you’ve just given the base of the fish just a little bit too much heat should have taken away some of the ingredients and focus more on the main ingredients and you’d have a good dish for me there’s just too much going on definitely said
I put everything into it really went for it but like they said maybe I tried to do too much I’m not upset I’m more wound up at myself for not producing like what I know I can do finally Zoe has cooked British Roseville schnitzel with onion barges sweet potato
Puree Char grilled opine coriander drizzle and a Japanese katsu curry sauce the flavor I think is exceptional the sweet potato puree alongside that stunning sauce ve breaded crispy beautiful and tender oine I think that dish is absolutely delicious thank you the
Flavors on the plate are delightful you’ve got a smokiness and a little bit of harshness on your oine you’ve got slight sweetness this and you got a little bit of heat running through your katsu carry sauuce I’d like some more chili I think that burning heat on your tongue just
Highlights the sweetness however I think you’ve got a very pretty dish here with lots of very good flavor thank you the sweet potato the sweetness that brings through really it goes so well with
The curry here uh this is a delight to eat uh for want of a better word yummy thank you very much I feel a lot more confident after those comments But ultimately I really messed the last round up I know that you know it’s you never know what’s going to happen in this
Competition it takes a lot of courage to come in here pick yourself up come in do it over again well done all four of you please off you go give us a chance to make a Decision I’ve got to hand it to them especially these final four I mean they’re Fighters aren they they did a great job when we announced which four were going to have to come back and cook again Zoe looked so upset I wondered whether she’d actually be able to pick herself up again
However what she produced was lovely to produce a cur sauce like that with so much good flavor what a fabulous plate of food I’m so pleased that she really came back fighting Rosanna I like the flavor she’s presented tomato and Basel that’s tried and tested and I thought the pasta was
Wonderfully thin but she lost track of what that dish was going to be didn’t quite come together as it should have I don’t think I’ve shown my best today and unfortunately I think it’s going to cost me James’s risk of a vegetarian dish was probably one of the biggest risks he’s taken in
The competition that could only go one of two ways I felt the dish was an absolute Triumph I think under that sort of pressure in here today I think he did amazingly well let’s hope this
Vegetarian dish has done me proud I really admire Andrew the amount of effort that he put in to that dish there was just so much on the plate and for me that the source overpowered everything else but I love the enthusiasm obviously I’d absolutely love to still be here afterwards
But it all comes down to a perform one the day and obviously today I don’t think what I did was good enough I think all three of us know who deserves to stay and I think they’ve proved a real point in this [Music] cooker Chefs you showed fantastic courage today to come back in here and have an amazing cook off you’re credit to the kitchen all four of you well done and unfortunately we can only take another two of you through the first chef through to the next round is
Zoe the second Chef through to the next round is [Music] James well done well [Music] done Rosanna Andrew absolute pleasure to have met the pair of you thank you very much you thank [Music] you it’s obviously rubbish to be going home like no one wants to go home
Home but I never would have dreamt where I’d have got to like the final 12 in the whole competition so it’s been absolutely unbelievable it’s been really amazing I’ve really really enjoyed myself you know I am 21 so I’ve got future ahead of me you
Know this is just the beginning of my career and hopefully uh yeah I think I’ve done pretty well yes I’m so so relieved so happy final [Music] 10 I have that it feels absolutely astounding got a thirst for this now and I want to get
Through to that final three bit Tes oh God done it mate you done it that was [Music] crazy next time the Knockouts continue and the contestants will be split into two teams for the first time they will have to work together to create a VIP
Dinner I’m going to Plate it you’re plating it I thought I Oho plating and then cook a standout dish to stay in the competition wow what a punch of flavor
9 Comments
First
Blimey Marcus is in a good mood this episode
Gregg Wallace has got to be 1 of the most annoying little men on tv!! I mean out the 3 Judges…..who gives a toss what he thinks??? Slimey little beast
Feel bad for Rosanna the most, think Greg's comments about the orange with her dish probably scared her off from using more, which imo would have gotten her through the first round. Shame really, but nice to see Zoe shine in round 2.
So much great cooking! I’d love a nibble from all the dishes😚
Where is the mute gregg button?
I'm surprised Marcus didn't tell Rosanna to stop touching her hair while cooking….
Incredibly consistent food this episode. Also Marcus was very bubbly!
There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers
🥰😘🤩
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