Watch as professional chefs face off in a thrilling lamb cooking challenge on MasterChef Pros! With their skills put to the test, these culinary experts craft a Duo of Yorkshire Lamb featuring unique flavours and techniques. From Imam Bayildi to roasted onion perfection, witness the intense competition unfold as each chef strives for lamb culinary excellence. Who will impress the judges with their lamb mastery? Dive into this exciting episode filled with sizzling lamb dishes, creative twists, and culinary expertise!
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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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The hunt for the next professional Master Chef Champion is on and these six chefs all believe they have what it takes to win the title now they face two challenges set by Judge Greg Wallace and two at Britain’s best chefs
Monica GTI and miches St Marcus wearing I’ve been cooking longer than a lot of the competitors I’ve been alive so hopefully I’ve got enough tricks up my sleeve where I can keep impressing I feel very lucky that I’m here at such a young age and hopefully
I can show the judges there’s a reason why I’m here I’m excited can’t wait to see what chefs we got lined up outside of the door I want to see skill I want to taste great flavors I want to see some exceptional cookery the bar has been set very high
This is the last week of the Heats it’s the skills test Monica what are you going to ask them to do I would like our chefs to make us a classic dish which is called an arch choke
Beroul I’m very very fond of an arch choke very fond of an arch choke if the arch chokes are prepared properly they’re going to be the star of the presentation of this dish it’s a very interesting challenge this because uh I think there’s a lot of chefs in the back there that
Will have never come across the preparation of an arch choke 15 minutes Arch choke Berry ghoul that’s right all right off you go the first thing I’m going to do is to prepare our lovely Arch chokes I’ve just trimmed down the stalk and I’m just removing some of the the
Arch choke petal which will make it easier to turn or to prep I’m just going to to cut off up there and then just simply run the knife around it as I turn the arch choke gently I think it’s
Important to to peel down the actual stem isn’t it cuz that’s quite bitter quite bitter that’s the actual Artic choke the thing that’s forming in there the inedible thing the hairy thing it’s the part that’s inedible it’s not pleasant so I’m adding just some lemon into the water just
To stop the artichokes from discoloring it’s the one vegetable that you see in kitchens and in restaurants that you know straight away when it’s been badly prepared first thing that stands out is the color when it goes all gray and dark and dark brown but like your jacket sure now my
Arch chok’s prepared onto the rest of the dish so I’ve got some nice azas bacon here for some ladles you want to make sure there’s no bones and the skin as well we also want to to take [Music] off it’s an interesting challenge it’s it’s an interesting skill but I think
We’re going to be looking for the core basic of great preparation uniformity in in the vegetable chopping and then the the way in which they cook I’ve got my arter chokes I’ve got the onion and the celery just going to
Sweat them off I don’t want to color the actual celery in the onion we just want to get them translucent lots of nice fresh thy in [Music] there then we’re going with a splash of [Music] wine why is the lid on I need this to cook very
Quickly so it’s going to to keep the heat going back into the pan ah I’m just adding a little bit of stock at a time as I see if the sauce is getting too thick you need to top it up let it help to to cook the ych chok bacon
Is in and a bit of of roughly chopped parsley to finish it we’re ready to Serve oh wow bit more of the cooking juice and there we have it an at CH Baro that’s just lovely I don’t expect our chefs to present a Dish as pretty as that however I do expect them to be able to prepare and serve a good quality Arch [Music] Jun the
First to take on Monica’s skills test is 24-year-old private Chef Lewis from a young age I’ve always wanted to be a chef uh due to my mom having her own catering business and just sing her cut I love being a private Chef because it gives me the opportunity to
Do my own food and bring my own ideas and I love making people smile by putting food on a plate you got to go in with absolute confidence otherwise you’re not going to do well in my view so fingers crossed so Louis what I would like you to make for us today is
A dish called an AR burul have you heard of that before nope an as Baro was very rustic Province salad dish the art chokes is the the key ingredient here 15 minutes off go thank You so Louis so what’s the plan for the dish uh so I’m going to saute the onion bacon AR chokes off put the butter in there a little bit of white wine reduce that down and then cook it out in some stock [Music] did you work in the one restaurant before you went
Out on your own uh no I’ve worked in about two restaurants on a couple of gastro pubs right yeah just felt like it was time to sort of go out on my own Louis you have five minutes Left all done y probably had about a minute left okay [Music] cool initially you should have started with preparing the arch chks they’re going to take the longest to cook in this dish but you have sort of just cut them into
Four they should have cooked down but looking at the way they’re discoloring now and they’ve gone black they really haven’t okay should we have a taste yeah Louis theer clearly isn’t cook probably still got a crunch to it and then there some
Of those leaves that should be taken off I’ve got a chew to it I love the flavors of the bacon anything of bacon works for me but there’s a bit on the Bland side Arch choke preparation is all about stopping the arch choke from going black speed accuracy understanding what an arch
Choke is and you quite clearly don’t yeah you listen you you’ve made mistakes but you presented us with an edible dish with some nice flavor I don’t think it’s a disaster at all I’m very interested to see what you cook in the next round thank you thank you [Music]
I didn’t know what to do with the dish I’d never heard of it so I just had to give it my best shot and I think the nerves got the better of me so next in is Michael head chef at a fine dining restaurant in New York uh trained at the Royal Air
Force Catrin Academy which is is an amazing thing to look back on it’s an experience you don’t get in in the outside world left the Air Force and and worked my way around restaurants up and down the
UK hopefully in 5 years time I’ll be I’ll be heading up my own restaurant with a team of young chefs I’ll hopefully have some accolades to go along with that one can only dream really [Music] service how are you Michael nervous that’s normal what I would like you
To make for us today is an artist color barag you prepared artist chokes before once a while ago so I need to uh refresh really quick yeah yeah Michael 15 minutes off you go [Music] okay breathe I need to brief at some point as well uh I just need to figure
Out how it goes together and put something together in a pan in a plate very [Music] nervous the key to a successful Arch choke dish of course it is an arch choke yeah I’m going to get to that in a second you’re halfway okay Chef so you got 7 minutes
Left so what’s the plan Michael I’m going to get a little bit of color onto the onto the pet and the a chokes I’m going to add the stop let the simmer and hopefully I’m going along the right
Lines right you got 1 and 1/2 minutes you got to think think about putting something on a plate [Music] actually all [Music] done when I look at the dish and your preparation of your ingredients Is Not Great your bacon still
Got the rind on the arch chokes still got the outer skins on these need removing just prepping properly let’s call it a tough day in the kitchen no one should need to to rest over plate
Of f choke to try and find what’s edible all I can say is you have really got to come back fighting in the next round I really do you got to dig deep into your Chef’s resources and you got to come up
With something you can’t allow yourself to Fall to Pieces Michael we expect to see a different Chef in the next round all right mate there’ll be a different one coming through them doors I promise
You off you go thank you thank [Music] you bag of nerves could we not give him a large whiskey or Something the nerves just took over me and wouldn’t let me think straight or think logically the scariest thing I’ve ever done in my life and I was in the military for 5 years another contestant with a military background is 28-year-old Sue chef
Graham I’ve been a chef Naomi now for 6 years but in that time I haven’t just been here I’ve been Afghanistan fand Kenya Morocco um so get to travel a bit as well it can be tough kicking away
Um you know the temperatures in the tent alone can be hit 60 70° without the burners even on I’ll always want to be the best and I’ll always want to try and be up there with the best as long
As I get past the skills test I’ll be happy that’s one point that I’ll be proper nervous of grae today I would like you to make us a dish called out shock barle have you prepared
Out chokes before um I’d done it once I think years ago let’s hope that uh you will remember you will have 15 minutes gram to make and serve this dish okay gram 15 minutes best of [Music] [Music] luck You’re halfway [Music] gr so what sort of cooking do do you do at the moment I work up in the offstage mass so I could be feeding for 20 or 30 people um or it could be in a field kitchen feeding for 5 600 plus do you get the opportunity to do
More refined cookery then I try but I can only do it to a certain extent and that’s why I ended up a plan to come here just to give myself another challenge good for you right You’ve Got 5 minutes left [Music] chef [Music] hold Done gram you’ve clearly not known what the dish was but you’ve also not known how to prepare the OU chokes you have gone and removed just about all the edible parts of of of the baby AR choke even the stem there’s not a lot
That you can’t eat on there but if you keep that stem on you know is perfectly edible you didn’t know the dis we got that it’s just the processes that you that you went through and you just look like you’re in trouble all the way through I really like
The fact that you put the the AR chokes into lemon water um to stop them from discoloring which is great too much of that Arch choke on there is inedible uh however you won’t be
The first chef to get off to a bad start what you do next is vitally important you’re in the Army gra just come back fighting Graham we’ll see you later thank you thank you As soon as I walked in and the say N Choke I was like oh no here we go know there’s loads of people crumble at this stage so it’s just a matter of picking myself up now and getting through the next part as
Well Monica the chefs have had to go at yours Marcus this is your turn what are you going to get the chefs to make this is a test with a little bit of difference to it I’m going to ask our chefs
To cook a hot lamb sandwich and serve it with a pea mint salsa yes so we I’ve got here a neck end of lamb first skill is The Butchery the rest really is open to interpretation at the end of
The day what I’m asking them to make is a is a lamb sandwich but I want to see a little bit of imagination they should assess the the piece of meat they have to work with and that is the key
Starting point how long 15 minutes off we go [Music] what I’m doing is I’m taking the eye of the meat of the bone we don’t need this flat for this dish we just look for the eye of the
Meat I don’t know whether our chefs will come across lamb neck before it’s not a popular joint now I haven’t had lamb neck in a restaurant for about 10 years I want to retain a little bit of this fat because for me there’s a there’s a huge amount of flavor
Running through the meat here as well but it has a a really good good meaty lamb flavor so it’s good at this point for the chef just to look for that little bit of maybe too much senu so just by knocking it out I’m just going to very very lightly flour the
Lamp so garlic a nice sprig of rosemary sprigs of thyme I’ll meat in the pan just got a nice bit of color on the meat and then what we’re going to do is just going to de glaze with a little bit of malt vinegar and then our lamb
Sauce lift our lamb out our sauce is still reducing down fewer things in life please me as much as brown lamb take the sauce straight over the top so just leave that sitting nicely resting it’s not going
To be undercooked cuz this cut of meat will be too chewy you need to take it more to Pink to weld on rather than rare I’m just going to use this rustic white bread ol oil to just massage
The oil with some garlic so you get a little hint of garlic just coming through the bread so now we get on to our P salsa mint and PE salsa that’s where they get to play great food doesn’t have
To be complicated so I’m just chopping a little shalot chili and I’ve got some frozen peas if we were going to make a pea puree in a restaurant or a pea soup I guarantee that most of the top chef
Would probably use frozen peas they just have a better flavor sweetness to them sprinkle our mint in there I want that lovely Aroma of mint sauce and that’s why I’m adding malt vinegar these are classic time honored British flavors that’s right lamb and mint and pea and now we can start to
Bring our lamb sandwich together so we just layer pieces of lamb that’s a packed sandwich proper sandwich put on right and that’s got your name written all over it Greg that’s a bit of me that is Chef so there we have it a hot lamp sandwich with a p mint salsa
Fabulous why are you two not talking really happy right now so just stop talking to me make another one well Monica finishes your sandwich should we ask the chefs to come and have a go yeah let’s do that first up is 44-year-old senior Chef lecturer Gary from Glasgow working with
Young chefs is an amazing job and amazing opportunity to inspire the next generation of of chefs it’s something I’m really passionate about and it’s something I really really enjoy it’s not a job to me it’s you know wake up and I’m happy to be going to
My work I’m lucky in that respect as a lecturer I feel Duty bound to keep my own um standards and I think I’m under a we bit more pressure because of what I do for a job see most chefs
Go back to kitchens with six chefs in it I’m coming back to 600 students so I have to do well right Gary I’m going to give you 15 minutes to give us the best lamp sandwich you’ve ever made off you [Music]
Go so Gary you’ve done a lot of butchering I’ve done I’ve done a wee bit Yeah relatively happy to see a lovely piece of meat on the board I wouldn’t mind 3 hours though cuz I normally braze it so I’m just going to leave a wee bit of fat on there Mas
It get some flavor in [Music] there okay what did you do before you were lecturer I was executive chef of large restaurant groups so I used to design menus and restaurants and that sort of thing Gary you got 5 minutes left
I just want to get a wee bit of heat through the lamb just a little bit just to take the edge off it Gary you you got 90 seconds to get us a sandwich up [Music] please all done all done Nick a Time Nick a
Time overall L watching your work the only is you know the Lamb’s just slightly under but having said that I’d still eat it I like the idea of the mustard on the bread and I like your your Peas the taste of the mint however
That lamb is too undercooked for me it’s a tasty sandwich that’s what matters you Tred to marinate the lamb so I’ve got bits of the garlic that stuck to it delicious love the heat that the mustard is
Brought to it some of the Lamb is undercooked but like Marcus I’d eat it actually we have eaten it for the first time we got a meal and and Greg yeah yeah that’s quite rare very I’m very very
Happy with that for a first test in the kitchen not bad job well done Gary very good uh listen we’re smiling and happy cuz I can tell these two are happy and you know why they’re happy because
I know they believe that you are a very competent Chef so well done thank you you thank you I’ll be love that absolutely loved it obviously the lamb was a wee bit under for H Greg but Marcus’s comments were uh amazing you know it was just a great great experience
For the first time in the in the master chef kitchen next to face marcus’ skills test is Nigel who is head chef at a pub restaurant in Bristol the type of restaurant we are is modern British I designed the menus everything from the cost for the food
To come through the door onto the plate is all my responsibility and I train my team we’re very close like a little family within 6 months of opening and we were lucky to win when was at and run upstairs I think I kissed all the chefs yeah it was a brilliant
Day I think to be a good chef and what makes me a good Chef is the constant learning the pushing myself and pushing my team and not to accept second best I’d like you to make it for us a lamb sandwich with a peer mint salsa okay 15 minutes off you [Music]
Go how long you been a chef Nigel I’ve been a chef for 17 years various establishments and different types of Cuisine or different standards of [Music] cuisine seem very comfortable only on the outside what’s the secret of a very good sandwich freshness well seasoned balance of flavor and right now food that you
Like what’s in the bowl with the chilies n there’s some mint in there and some oil mint and oil use that for my salsa I just put a little bit of heat there just for a bit of [Music] background you’re half white [Music]
[Music] you got over 2 minutes left what are you going to do with it I wanted to add a little bit of depth of flavor to that a little bit of acidity in there will cut through
The PE I [Music] think right you got a minute okay so let’s get amongst this shall we yeah [Music] are you done yes Sam thank you much couple things on your Butchery the best part of lamb is the fat
And you take it all away You’ took it all away you left with some lean meat which is great but the fat just helps to to keep the meat moist and it also just imparts fabulous flavor overall it’s a good attempt I hope it tastes
Good Nigel the land does lack flavor the peas have been better broken down everything just feels flat and and just sort of looks nice but you thinking I hope that tastes as good as it looks and unfortunately it doesn’t the Lamb’s perfectly cooked for me I’m just lacking a little
Bit of seasoning on it on it and I’m lacking the sharpness of vinegar inside the pee and mint salsa it’s not a bad job at all there are just a couple of little easy touches that would
Have made it a lot better [ __ ] the lamp’s nice and pink but it needs a bit of love that Source you dropped it in and is gone it’s it’s sort of just disappeared see you soon yes thank you he moves around the kitchen with the
Confidence of a pro chef but that sandwich is disappointing I did okay uh was it my cooking no can I do better yes my signature dish is going to blow them away hopefully last to take marcus’ skills test is 21-year-old Junior suf Rosanna who works in a
Missionary St restaurant in Birmingham I always wanted to be a chef you know food is a massive part of my life I grew up on a farm so it’s all it’s all around me food is just like my
Life [Music] basically I love the pressure of it you know coming in and the adrenaline rush you get during service and I I just love cooking for people I’m a bit scared of Marcus and Monica so it should be interesting hopefully I’ll be able to keep calm and cook as well as I
Possibly can Rosanna welcome hello I’m going to give you 15 minutes Rosanna yeah off you go Okay how long you been a chef Rosanna for about six years since I was [Music] 15 Chef you’ve had 5 minutes thank You do you have ambition yeah a lot obviously you know I know I’ve got a lot to learn and I’m I’m very young um but I just want to be the best that I can Be you’re halfway you got 7 minutes left thank [Music] you are you done yeah you know what Rosanna you’re 21 years old uh you’ve come into a professional Master Chef and I think at the end of the day you’ve really done a fabulous attempt with this challenge that’s yours ah Splendid splendid
Rosanna you know I really like the fact that you’ve used the zoo and the sauce to go with the meat that’s exactly what I did um the vinegar in the in the salsa absolutely great i’ have maybe
Just U the the seasoning a little bit more but I think you did a good job Rosanna that was a nice Lam sandwich as you can see I’ve eaten all mine I’d have to say you know a bit more
Seasoning if I have to find a fault but you’ve done a great job I like your sandwich you’ve got a real sharp and minty pea salsa your lamb is soft and coated in a rich sauce Rosanna not
Very happy Monica’s just stolen the last piece of lamb off of my bit of Sandwich which I think demonstrates how good we all think it is Rosanna thank you very much thank you thank you off you go have a bit more that’s very nice
Very that’s the most nervous i’ I’ve ever been cooking I made a lot of sandwiches before but never in front of uh Monica and Marcus in a brief summary I would say the sandwiches were generally good and the AR
Chokes were generally disappointing not one of them prepared an AR choke properly and that alone exposed the a weakness in them and and so they were self-conscious with their cooking even though we had a bit of a disappointing start with the art of Choke skills test I
Think we’ve got reason to be optimistic going in to the signature dishes I’m always excited about the signature dish round this skills test is about them getting rid of their nerves and then we get to see the real personality in the chef when they’re cooking their own [Music] food welcome back
Now is your chance to really make a mark this for us is exciting we can’t wait to see what you’ve come up with at the end of this test three of you are going to be leaving the competition I would really love to see a battle in the kitchen today
Fighting for that place in the next round you have 90 minutes cook your hearts out off you go I’ve got to fight the urge to to be nervous and to panic and just concentrate on what I’m doing
I went into the skills test like PeeWee Herman I need to come with my signature dish like Muhammad Ali tell me what you cooking for us uh I’m doing a Duo Yorkshire lamb U making imaldi Uh Hungry yogurt mint oil roasted rosof onion you’re going very Middle Eastern and North African with your
Flavors I am indeed yeah it’s a great dish that works really well together and the the flavors are something I really really enjoy do you feel any better now because you look as nervous as you did when we saw you earlier I’m not dying inside anymore I’ve got a big point to prove
I’ve got to prove that that I belong here that I belong running a kitchen that that I’m confident in what I do with my food and hopefully this dish will showcase that right Michael looking
Forward to this dish thank you I look forward to uh to plating it for you thank you I love the flavors that Michael is bringing to his signature dish but it’s just about refining all that and getting that balance of the spices and the obene and the textures uh to serve with
The lamb for me when lamb is served with spices I almost expect it to be sort of slightly overcooked so it absorbs the spices and the flavors that he that he’s putting with it getting those positive feedback you know it’s
Something to probably remember for the rest of your life and and long may that continue there’s no way I’m going to take it easy this is probably one of the hardest dishes I’ve ever had to put up regardless of how little time you’ve got Gary how are you good thanks good okay
Can you tell us about your menu today yeah we’re doing a sort of nose to tail um rabbit dish so we’re going to B out the loins we’re going to wrap that in a hazelnut mousse and then wrap
That in petta I’m going to French trim the best end and the legs are going to be brazed and used for a chunky sauce so that’s going to sort of bring the dish together of all the dishes you
Could have done why why rabbit um I think it’s tough to cook I think uh you guys know that and if I can pull it off I think it would um really help my chances are getting through to the next
Stage you’ve deliberately picked some something tricky because we know It’s Tricky yes Gary there’s only so far a bhead and glasses can carry you you know I know that’s why I AG the fild I like the sounds of Gary’s dish I love even more the fact that Gary’s using the whole
Rabbit to its full potential here this is going to show a lot of skill a lot of technique and I think that’s what Gary wants to do when you’re cooking rabbits you’ve got to be on your aame
Especially at this stage of the competition so easy to overcook rabbit so easy to get it wrong I’ve got the passion and the love for food that’ll drive me through and hopefully smashing it like I should have done with the first round grae’s using PK fet as his main
Cause he’s serving buttonup squash cold Cannon and pickled red cabbage there’s also 12 Scotch egg going on the plate as well so wow there’s a lot going on here and there’s also going to be a
Beef sauce sitting with the dish as well the beef sauce if it’s too strong can overpower the whole dish so we want some solid cooking from Graham today and just hopefully everything goes well on the plate what’s this dish mean to you um I I wanted to try and do something different
Cuz I was trying to think outside the box and I thought everybody going to go with beef people’s going to go with lamb I’ll go with pork and I know pork it’s as good as made as any you know
And if it’s done properly you’re a soldier first and a cook second yeah so do you feel like you’ve got enough experience with what you’ve managed to get under your belt being in the Army to to be able to really compete here coming on a Master Chef has giv me like
The kick up the backside that I maybe need to you know give myself a new challenge and then you never know what could happen right look forward to it grae good luck M [Music]
Thanks I think in the next dish I have to show my heart and my soul on that plate if the all the elements on the dish are cooked correctly I think it will wow them I think there’s a lot of skill
There um it’s like bringing summer on a plate how are you Nigel I’m okay thank you your head chef yes good team well my wife is on my team no way yes whereabouts is your wife in the team is she
Is she chef depy chef dep party right yes does she take kindly to you to you telling her what to do uh we work very well together I think she tells me what to do quite a lot as well my kind
Of woman tell me what’s your signature dish my signature dish is a rack of Welsh Lamb with a tap andard crust uh sa Shon PE pure and it’s going to have tomato comfy with it and it’s going to
Have a black p in Iran Chini your your flavors are eclectic you’re borrowing from different cultures is that you yes I like to play it experiment I like to cook what I like to eat cuz I think if
You enjoy what you cook and you eat what you cook then you’re always is going to produce better food okay well then we look forward to seeing the finished dish thank you very much I like the
Flavors that Nigel is is bringing into his lamb dish the the Tomato some some the olives through the the tapenade not sure how the arini is going to to sit on this plate of food you know whether it’s got nice little garnish and whether it will really complement the the dish as a
Whole it’s quite intriguing to use a sa Shon holiday sauce that’s been finished with tomato with lamb I’ve not had Holland days with lamb before so I’m really really looking forward to see if this works you’ve got 25 minutes left all
[Music] right I can’t wait to get back into the kitchen cooking my signature dish I’ve practiced this dish a lot so I don’t see why anything could go wrong Louis tell me what are you making for
Your signature dish so I’m making fet beef so I’m cooking the water bath with a mushroom andaran puree potato fondant tomato fondue and then just finished with a light ZW right okay now when I
Saw that beef go into that water bath there was more than just beef in there what else did you have in there um she Ed beef fat rosemary thyme and some garlic just to get more flavor into it
Surrounded it in fat yeah okay so it’s cooking in a pool of fat yeah right why did you choose this dish in particular well I love steak um and it’s sort of my take on like a beef chass or steak
And chips cuz it’s all the sort of ingredi which you’d have you must have learned a lot from your mom did she teach you a lot yeah just from a young age being in the kitchen at home and
Helping her out I’ve learn a huge amount at the end of the day I think I’m into cooking because of her who’s the better cook out you and Mom I’ll leave her to watch it and she can answer that for herself beef fet potato fondant tomato fondue and a mushroom puree with Taran
I love all these different ingredients I just hope that it all works together I hope that that potato could hold all those wet elements of this [Music] dish I’m very competitive probably doesn’t seem like it at the moment cuz I’m
So nervous but I want to do well in this competition I just need to calm down Rosanna whatever you’ve got in that sauce F there is smelling amazing how are you I’m okay yeah I’m feeling a bit better than skill test you’re smiling and breathing yes it’s
A start what is your dish Lam loin and sweet breads with asparagus and peas fine why this dish for you for your signature you know they’re all classic flavors that go together hopefully um I can show you you know how passionate I am about this this job my the industry and I just
Love what I do how passionate are you about the industry uh I put 100% into it and um I’m going to keep doing that until I get where I want to be which is where uh well one day
Hopefully I’ll be a head chef somewhere and have a team who um are inspired and just enjoy what they’re doing you know I love what I do I’ve got a lot to learn but um I just I just love it rosanna’s come back into this kitchen with some energy she’s confident and a
Bit more relaxed because she’s cooking her own food and that’s what we want to see it’s all about the cooking of the Lamb great garnish fabulous lamb sauce and don’t overcook those sweet breads you have got just over 2 minutes you got 15 seconds that means it’s finishing
Touches please that’s it time’s up stop well done [Music] everybody right Michael up to come [Music] please head chef Michael has prepared a Duo of Yorkshire Lamb with Imam Bei roasted OV onion yogurt mint oil and an oine
Puree I love that oine puree that you’ve made I think with the yogurt it’s perfect however I’ve got some issues here in the way the fat is cooked on that one it Cooks more and I think your and be
Is a little ferocious it’s a it’s a little rough on the back of the throat the puree for me is is really intense in flavor it’s quite lovely uh it’s got the sweetness to it and I do like it with the
Yogurt just like Greg does the whole onion doesn’t work and I don’t understand why it’s there so this you know some ideas that I like but I don’t think the the execution of of everything on the plate
Has worked well I like what you’re thinking and I the warmth is big and that’s what’s taking over the lamb now that heat of OB you have been sitting with some grilled chops from the charcoal grill
You’d have been on to a winner definitely a real step up from when we last saw you in a virtual panic attack I’m a bit on top of the world I could have done better but I could have done a whole lot
Worse Graham is serving SV tenderloin of pork with C Cannon potato a quail Scotch egg pickled red cabbage paham crisp black pudding and a butternut squash puree finished with whole grain sauce nice presentation grae very nice and not as big and bulky as our
Thought I really like the light touch that you have with this dish it’s it’s very very good the pork I suppose for some people would be on the underdone side but because you cooked it in
The water bath it sort of makes it right and it’s retain uh the moisture of it that sauce is massive and it works very well it’s not a bad play of food that gra sure you’ve got some powerful powerful
Hits of flavors on on this the red cabbage I really love that with the potatoes and the bacon those elements are are all fantastic but I’m I’m losing the pork and such a powerful sauce what
I’ve got a bit of an issue with is the amount of salt we’ve got salt from a Panetta crisps there’s lots of salt inside your cold Cannon however love your Scotch egg not a bad attempt gr to be able
To get feedback like that just a buzz and I’m not ready for it then end yet so I just want to keep going next is private Chef Lewis who has made his take on beef chur with sved fillet of beef mushroom and Tagan puree potato fondant tomato fondue and a red wine Sauce presentation I really like apart from that massive mountain of potato it’s raw in the middle and although you’ve cooked it nice and pink it’s a dry piece of meat as a customer I’ve got I’ve I’ve
Got problems here with this dish the sauce is very light there’s nothing special to it doesn’t have the body I’m expecting from a nice red wine sauce it’s nothing that’s screaming amazing something that I haven’t seen before I love the dish uh steak shaser sauce chips when you take that dish
And deconstruct it you want it to be better than a good steak chasser and unfortunately I think you’ve overthought it and you’ve actually missed the elements of the the chaso flavor the way I saw it I thought the flavors and everything
Went well together but maybe the yeah the potato was too big and just stupid mistakes Gary’s cooked loin of rabbit wrapped in a spinach and hazelnut mousse and Panetta served with a pans seared cutlets liver and kidneys pickled and pureed baby carrots a
Rabbit Fri and truffle doofen potatoes we may be sometime Gary you’ve given us 37 things to taste that Fric aay has the makings of something truly truly delicious cuz it’s creamy it’s deep the rabbit is soft it’s almost going sweet your liver’s cooked well your kidneys are cooked well
You’ve definitely shown us what you can do and the different elements of of the plate here the best bit on here for me is the little rack the Ragu is got a nice creaminess to it you know the
Pom Doan is nice Lots going on I just wish there was less on the plate probably the toughest ear on the half I’ve ever had in my life I think if if I go any further I I’ll keep it a we bit
Simpler Nigel’s dish is a rack of Welsh Lamb with a tapenade crust black pudding arini P puree and tomato comfy topped with a sauce Chiron personally with presentation I love it apart from the three big Aron Chini one would have been more than
Enough when you’ve got a PE puree there a SAU cheron black pudding lamb and tapenade all together I find it a little bit tough a little bit challenging the lamb is really nicely cooked I like the P the tapenade it’s too thick and it’s very strong and I have to
Agree with Greg the whole plate is is not working in harmony the cooking of the Lamb is is nice and and the olive works very well the best thing about this dish is your is your sauce cheron it’s got a lovely flavor unfortunately that sauce goes with
Steak sandwich and chips not lamb I agree with the size of the irini my for process was they could have one each I’m just a bit upset that they didn’t think the dish worked rosanna’s lamb loin is served with deep fried sweet breads pickled
Baby onions asparagus pee and mint puree and a lamb sauce Rosanna I really like the presentation I’m really liking the lamb the sweet bread the peer mint puree underneath brings a lovely freshness the mint is lovely it’s coming through just nice at the end there for such
A young person in this industry to cook at this level is is quite an achievement and a good job well done you can’t lose really when you’ve got you know minted peas lamb asparagus and and some
Pickled uh baby onions and it but it’s got to be done well and I think you’ve done that I love your flavors I adore those sweet breads they are soft with just a little fine coating around the outside absolutely love love love the flavors on that dish I’m quite happy with my performance
I don’t think I’ve embarrassed myself too much and hopefully the judges can see something in Me pretty good standard uh ups and downs in the skills test as always the signature dish tells a different story um some pretty good Cooks out there there is one Chef which I thought really
Stood out and that was Rosanna I thought she cooked the the plate of the day for me you know she’s our youngest contestant in the competition today least experienced than any other Chef today
And I thought she did a great job in the skills test and in the signature round leis I think had real issues with his signature dish it was a little dry his sauce didn’t offer a great deal
And his fondant potato wasn’t cooked in a room full of decent Cooks I think lisis looks a little out of it Nigel with the three bits of arini on on the plate it wasn’t uh a balanced dish really strong flavors that you just couldn’t enjoy altogether it wasn’t a wellth thought out plate
Of food the best bit of the dish for me was the saan and it was with the wrong dish unfortunately right now we’ve got Rosanna going through and we’ve got lwis and Nigel going out even though Gary’s rabbit dish didn’t culminate in a truly delicious plate you’ve got to Marvel at the work
And the skill that went on there there’s no doubt a lot of skill that he showcased on this plate of food today I think Gary is a strong Contender he’s got experience he’s got the knowledge I
Think that he definitely should sit there with Rosanna because I think that I would like to see him more of him Michael had a skills test that just collapsed into Panic however his Lamb with Iman Baldi yogurt oene puree wasn’t bad at all I enjoyed some of the elements on Michael’s dish
The obene puree with the yogurt I thought was a lovely combination so there are things I like but the cooking of the Lamb has questions for me I didn’t think it was cooked to its best if if I
Don’t get through i’ I’ve done everything I can I could have done done things possibly better but I would go away happy I’m not sure Graham’s there yet I do however think he has a touch and he’s
Got a decent palette Graham’s dish I wasn’t that bowled over by the presentation I thought he could have refined it a bit more but I love the way he cooked the pork quite like the depth of the sauce
I felt that it held the co Cannon together and the pickle cabbage I think grahe is is a concern on his training uh and I think in the skills test it really showed and that worries me about a chef
Especially when it comes through to the next round if it’s my time to go it’s my time to go but hopefully fingers crossed and it’s not and I can get through to the next round Graham and Michael both struggled with the skills test Graham and Michael both gave us decent dishes in the
Signature dish which one of them do you believe is the better Chef that’s the question isn’t it Chefs it was a fantastic battle in the kitchen today and a great competition but unfortunately we can only take three of you through to the quarterfinals our first chef leaving the competition is leis [Music] the second Chef leaving the competition is [Music] Nigel and our final Chef leaving
Is Michael than to bye guys have a great time I’ve come I’ve tried I’ve done more than a lot of people all I can do is take take everything away and hopefully make myself a better person
And a better Chef I’m at goed um but hope I’ll move on to better things I also think you saw the best of Nigel today the 100% package I think you saw the technique and the skill that I have but I don’t think you saw the combinations of flavors that I can
Produce right very well done you’re called a [Music] FAL it feels absolutely amazing um I think the the students will be off my back for a wee bit so um no amazing uh amazing achievement and uh absolutely over the moon
Yeah I’m I am feeling very nervous for the uh for the quarterfinals obviously the standard of chefs are going to is going to increase even more and I’ve just got to show that I I can keep up with everyone yeah feeling over the moon right now you know just to be able to
Like pick myself back up after this this morning’s performance and like prove that I deserve to go through to the next round feeling very good right [Music] now next time the last six professionals fight for a place in the quarterfinal my first impression is
Wow I find your dish challenging and bouldering on [Music] genius [Music]
10 Comments
Woooo
Thanks so much for the uploads!
BBC really needs to jettison 'grocer' wallace !!.
Does he mean 70 degrees Celsius in his army tent?
Gary isn't going to do very well in this competition
First dish looks like dish water 💦 dislike it 🤢
Why must they persist in justifying an absence of knowledge as nerves?
Why is it always lamb/beef/pork cooked three ways? Why not seven ways, or five for that matter?
Gregg green grocer Wallace
Holey moley! Gary must have asbestos fingers. He turned the cooking meat w/ his fingers. Youch!