Watch as celebrities showcase their culinary skills in a high-stakes battle on Celebrity MasterChef. From prawn stir-fries to unique creations like lemon mousse and Moroccan chicken, the contestants face intense challenges and pressure in the professional kitchen. Laila, Neil, Simon, and Richard cook up a storm, impressing judges with their diverse dishes. With unexpected twists and moments of triumph, this episode is a rollercoaster of flavours and emotions. Who will master the kitchen, and who will face elimination? Join us for a thrilling episode filled with delicious surprises!
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MasterChef UK Celebrity delivers a sizzling culinary spectacle as renowned celebrities step out of their comfort zones to compete in the high-pressure kitchen. Watch as these famous faces showcase their cooking prowess, face demanding challenges, and vie for the prestigious title of Celebrity MasterChef. With tantalising dishes, surprising twists, and the ever-watchful eyes of seasoned judges, this celebrity edition promises a delectable blend of drama and skill. Join the star-studded cast as they embark on a gastronomic journey, proving that even outside the limelight, their culinary talents shine bright. Who will triumph and claim the coveted culinary crown?
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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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Celebrity masterchief we’ve got ourselves 20 celebrities who want to show us how good they are in the kitchen we terrified about cooking for John and Greg many of them can sing dance act we don’t care about that what we care about is whether they can cook I’ll
Just hope for the best I was I’ll be going toight I am taking it deadly seriously who’s not want to just be a flash in a pan light the oven set the stove sharpen your knives let’s go these five celebrities are taking on the challenge to become the next Master Chef
Champion but at the end of today only the best cooks will make it through very excited to be involved in the master master chef competition and then it arrives and you realize you haven’t done anything apart from open the tin and baked beans for 2 years I’ll cook every day cuz if we
Don’t e we die so I suppose you got to cook a’t you to live I’m going to feel like I’m in a pressure cooker but you’ll be all right I think [Music] hopefully cooking for John and Greg quite nerve-wracking I’m like a rabbit in the headlight sometimes so you might see me just
Pure fear just standing there not knowing what to do hopefully I might be able to sabotage one of their meals and that might get me through because if you’re not caught it’s not [Music] [Music] cheated welcome to celebrity master cheef your chance to show the whole country what a
Marvelous cook you are this is a mystery box under that box you all have a set of ingredients you have the same ingredients and we’re going to ask you to cook for us one dish in 50 minutes it could
Be sweet it could be Savory it’s totally up to you ladies and gentlemen Reveal Your ingredients [Music] oh the celebrities have been given a box of ingredients from Southeast Asia including King prawns chili noodles rice Tha shalots water chestnuts mango and a selection of sauces
Herbs and SP spices ladies and gentlemen 50 minutes let’s [Music] cook what the hell it is very very broad brush Strokes here joh the fact you actually written some notes is impressive yeah musician turned Vicor Richard C s was once half of the 1980s pop Duo the communards but I
Had my first ever cookery anxiety dream last night I can’t remember what was on but there was something I had to get out the oven and it was too late and it all gone horribly wrong so let’s hope that’s not a [Music] prophecy Richard you look remarkably comfortable yes uh beneath
That exterior there’s a palpitating heart and a lot of adrenaline happening actually Greg what are you going to cook I think I’m going to do uh something prawy something with coconut milk and coriander and maybe a bit of rice with that something quite simple but
Delicious I hope so you’re quite comfortable with this yeah there are a couple of things missing which are going to throw me a bit what’s missing well some kind of shalot oniony thing I was looking for oh right and what else were you looking for some inspiration if you got
Any of that I’d be grateful well mate if you can’t get it I yeah I used it all up this week already he’s got a plan he knows he’s going to cook rice he knows he’s going to cook a porn dish it’s now making sure it’s full of
Flavor do I take them off or do I leave them on forget it there we go you’re not peeling them no R&B band Blue’s Simon web enjoys cooking simple but tasty meals I’m more of that 7 Minute meal man I can marinate my chicken and I can put my my broccoli in
The microwave and in 7 minutes I can time it all right and I’m sitting at the table eating my foods but to do something like this is going to um probably need a little bit more professionalism so we met before on Strictly yeah what I want to know is are you going to
Spend longer cooking than I did Dancing um well hopefully yes hopefully I’ll still be in the second round but this has actually thrown me off a little bit cuz I’ve never ever actually done sai’s Asian food before so what are you plan on making and how you
Going to I don’t know I really don’t know I’m just going to put a load of things in there and just hope that it all comes together nicely seriously seriously right John will be tasting your food first Simon all right best of luck all right thank you oh here we
Go he’s got some prawns he’s got some vegetables garlic and ginger and need’s to make some stir fry I think that s knows exactly who he up to you’re halfway you got 25 minutes left time for half an orange Neil hello Neil back is former England rugby captain and 2003 World Cup
Winner I enter things to win it one of my mantas in life is never fail through lack of effort so there’ll be plenty of effort and if I’m not good enough because I’m not good
Enough do you do much cooking at home I do cook um from time to time I do throw my hand up there to do the the Sunday roast how did you feel when you open the box I I know what I’m going
To cut but I’m not going to share that with you now let’s see what because it may change along Route well look what do you fancy doing thought of a stir fry but it might um end up
In a an omelette a tasty nutritional omelette I don’t want to put you under any pressure but two of your teammates have won this competition of course Phil vicory and Matt Dawson they have I I’m blatantly aware of that and I wish you hadn’t have reminded me [Music]
Right now from Neil he’s crushed some garlic he’s peeled a few porns he’s played around with a few ingredients but what he’s going to deliver I’m not quite sure the reason is nor is he 15 minutes I’m enjoying this haven’t eaten your food yet though yeah well that’s the thing
A it former member of the pop group sugar babes AEL baraba only recently got back into cooking being in Sugar Bay for like 8 years I hardly ever cooked so yeah it’s actually really nice to be able just to cook again normally um it goes well a you look very comfortable you look
Very happy are you um I was a little bit scared but as soon as I saw it to be honest I was like I haven’t done PLS in ages but I’ve done a little bit of rice I’ve do Rice quite often
To be honest normally it really works was there lots of cooking going on when you were growing up loads like I’m from a Moroccan family so um food was it’s a very big deal in in Moroccan culture
So I’ve always kind of watched my mom cooking and i’ and um she’s told me to do like little jobs like chop this quickly a you’re a cook I hope you’ll like it yeah thank [Music] you AEL
Is full of confidence she’s cooking RS whole size cemon I do know that if the rice is done well I’ll be very very happy cuz there’s not much worse than gluggy rice as I attend to my dodgy Rock [Music] nice Lea Mor is one of East Ender’s longest serving cast members
I’m not an experimental person in the kitchen now so I can have a and chips sausages mesh and onions stuffed Arts so I’m just applying ordinary cook I suppose Le your from Bersy yeah so am I oh yeah did you used to go down the El road yeah I just
Wonder if me and you had a might have had a snog be a bus sh or one on you never know what about this stuff do you cook this stuff on no I don’t even know what I’ve put in here half of it I’ve
Just looked at it and cut it up and stoved it in so what would you say you’re cooking now prawns with a mixture of um Chinese chestnuts a bit of coriander and what are you going to serve it with
There’s a bit of lettuce there I could put that on a plate and put that on top of it you remind me of a school dinner [Laughter] [Music] L I really like Lea’s approach she’s never cooked with many
Of the ingredients so what she’s done is taking the things she knows she’s peeled of prawns she’s prepared them properly she’s chopped everything up with care let’s just hope it tastes really good I think that’s [Music] done this has got to be the worst rice I’ve think I’ve ever done you’ve got
3 minutes left I suggest you get it on a plate in a bowl you got 3 minutes there’s very little I can do um beyond what I’ve already done I think so it’s going to [Music] happen it is what it is
But they might like it so you never [Music] know [Music] that’s it stop stop your time’s up I don’t know what I did I’m still shaking I didn’t even know what half the stuff was there that look really nice oh that’s just aesthetic it’s very nice well cheffy first
Up is actor Lela who’s made a stir fry of prawns bean sprouts mushrooms water chestnuts ginger garlic and coriander why have we got it in two PS I don’t know is it his and hers you want I don’t know why you did that looks a bit silly doesn’t
It I can taste a fair bit of Ging fair amount of garlic that’s powerful this isn’t your normal style of food I think you’ve been very brave with this and I really like it thank you you taste the mushrooms they’re strong the prawns are
Cooked beautifully lots and lots of herbs it’s a tasty tasty thing like the prawns a lot thank you well done see you’re surprised there yeah I feel more relief now that’s done but no way that I’m going to say well yeah I feel comfortable cuz I still don’t
You know that’s just me former model and singer Simon has cooked prawns with fresh mango served with udon noodles mushrooms bean sprouts chili peanut butter lime and [Music] coriander who you’ve got heat in there you’ve got the natural sweetness of prawns as
Well you got a lot of sharp lime which I really like it’s nicely seasoned I think the flavors are good you just your dish is scruffy what you’ve actually got here is the flavors of aat peanut butter the lovely prawns they cooked really really well the only
Weird thing is mango mango and prawns is not something I’ve had before nor do I want again right oh I definitely winged it today cuz I’ve never done a stir fry and it turned out all right former rugby player Neil has cooked King prawns with broccoli
Bean sprouts chili cashew nuts mushrooms and Chinese leaves served with rice and a chili fish sauce I haven’t eaten it yet but I’m I’m impressed impressed by how that looks I love the rice I think the rice and your fish sauce on the side is great thank you you got
The lovely flavor of those Woody mushrooms and the sweet salty prawns the cabbage is releasing juice from vegetables it’s great crunch of nuts is wonderful I love the sweet crunch of all those vegetables that you’ve cooked really really gently your flavors are great you got salt
Inish you got Ginger you got garlic really good really really good thanks very much good job thank you oh my God I’m so nervous but I’m pleased with my performance I didn’t know what to expect it was walking into the unknown um but I’m happy with my
Start X sugar Bab M has done a stir fry of King prawns broccoli bean sprouts and packed Choy coated in sesame seeds and served with rice your prawns are are sweet and nicely cooked you’ve got a smoky flavor on there but
Most of that’s on the shell your vegetables are sympathetically cooked they still got a crunch to them and they’ got lovely Sesame all over them the one something thing that I can’t quite work out is your rice yeah I knew you’re going to say that it’s really
Gluggy there’s a sound that I don’t normally associate with rice which you have which is B oh God I actually can’t believe it like looking at it going I can’t believe it honestly I’ve got a feeling you’ve had a bit of first day nerves yeah I’d say I did yeah thank you very
Much I found that challenge pretty tough to be honest I wish I just handled the rice better I really do finally vica Richard has cooked King prawns broccoli bean sprouts cashew nuts and Tha shalots in coconut milk served with
Rice your rice is nicely cooked cooked the sauce that the rice is soaked up gives lots of flavor your prawns are brilliantly cooked your vegetables are nice not bad at all well done thanks unmistakably the flavors of Asia saltiness from the
Prawns lots and lots of vegetables you’ve got real pungent ginger in the background as well I think that’s great well done I’d say that’s a pretty good start mate thank you I can’t think I’ve ever been put on the spot in that way before but
It’s it’s good to have had that baptism of fire cuz now I think I won’t be quite so overwhelmed by it what I think is really fascinating about this round is that most of them said I don’t really cook Asian flavors well they seem to deliver
Them and that fills me with confidence there’s promise in here I think we’ve got two really good Cooks we’ll find out soon enough let’s see how they get on in a professional [Music] [Music] kitchen it’s day [Music] two and the five celebrities have been split into
Two groups they’re on their way to a busy London restaurant I’m absolutely King myself what if for meals prepared in sent back I go wa eat that or you’ll wear it yeah Leila Neil and Simon will be cooking at zeano a modern European restaurant in the city of
London we oh my God suano is’s Italian ser will be run by executive chef Chris mccormic morning guys hello very busy lunch today today is all about keeping the standards if it’s not good enough it will come straight back okay let’s
Cracker Leila will be in charge of the starter brazed pork cheeks mangalitza black pudding apple and pickled jals [Music] just drop these in just to warm them through we don’t want any color on them what are they like mushrooms yeah don’t color the black pudding too much pour cheeks nice glaze
Yeah and it’s thickening up as well is it yeah yeah yeah that’s where you want to stop plating like put doing in the middle couple of blobs B Apple Cy [Music] we got some pork skin which
We uh dehydrated and then de fried so there we have it some grazed pork chick black pudding and apple this is what we’re looking for every single plate I think you can do this I’ll
Have a go it looks easy but whether I could do it as good as you that’s another question but I’ll try I’ll try my best to look get it like that excellent Simon is responsible for one of the main courses his dish is maltt brine beef fillet with brazed oxtail slowly glazing your
Rocktails and the sauce yeah charred seavo cabbage and rosoff onions what’s the reason for blackening it so you just got that really cha roast flavor right the brazed oxtail is then placed inside the charred rosof onion and topped with sour cheese and onion breadcrumbs
Can start coloring the beef that’s Simon will have to cook each beef fill it to order sck it out exactly to customer requirements wow yeah okay and then we can plate up house two pieces in there smoked garlic purey [Music] MH sauce serve on the side so it goes
To the table you just PSE yeah really nice [Music] clean that’s what the steak supposed to look [Music] like word I can’t believe I’m going to that b doing it hope hope it tastes as good when
I do it Neil will be in charge of the seared halibut very technical dish timing is very crucial we cannot wait on a fish and wild mushrooms served with penta and Jerusalem Arch chokes is that color good or yeah yeah that’s the color you want you’re looking
[Music] for at the CH cing and just check the fish nice Golden Crust my mushrooms and then we’ll finish it off cuz there’s no sauce for a little rpy oil think you manage that I’ll give it a go are you going to show me again
No everything you see on this plate now will be on my plate but whether it looks like that and tastes like that will be a different matter across town in the West End Richard and AEL are arriving at Asia de Cuba which serves
Dishes inspired by old Havana’s Chinatown running the pass is Cuban born executive chef hi guys good afternoon Louis po okay guys we got between 60 80 covers today our customer have high expectations on our food so you guys better delivery okay so welcome good try thank
You Richard will be in charge of the Walk seed scollop starter the walk is not an easy thing to do it’s the most challenged station in in my kitchen okay you add the chili at the end
So it doesn’t get burned you got to be careful that you don’t overcook it see how beautiful the color is now you let it sit right here the salt the scallops are served with black rice black beans and roasted cauliflower the most important thing here is that you don’t burn
The rice all right yeah if you got more the one order the most you can do is two at a time you got skills I got skills you don’t have skills no okay so you do one at all right we’re ready to
Play right now we just put a little bit of gy gyoli on the bottom nice colorful dish smells delicious huh Really T really good little bit of CH put a little more garlic ioli this one of
The most popular dishes you got to make sure you do it correct every time okay okay yeah so there you have chili rub scallop with black rice and black beans this is the hottest station in the
Restaurant okay so it’s going to be a hot day for you I can see it coming all right thanks Chef I’ll try not to ruin it [Music] okay I’m not confident I can reach these levels I’ll just try
Not to burn the restaurant down would be good burn myself can I have a taxi home a Mel’s dish is cumin crusted tuna steak with white bean puree spinach in a comy garlic vinegret and
A chero and chelot oil wow it smells amazing now we’re going to go to se which is the most important part okay okay we like the medium R it’s very very very easy to uh to overcook and
The Heat of the of the moment when you’re very busy so when it’s overcooked it’s done you you waste your fish you ruin our cost oh if you don’t take care of it see it’s perfect so you
Start the tuna you start the first part then you go it start and then hold it okay start oh gly gosh you put the white beam [Music] puree just put a little bit of the chisso and then you get the oil this is the dish okay you got to make sure they
All look like that all right okay try my best to yeah the customer expecting to be this way so okay yeah I can do this guys it’s going to be all right it’s midday and across London lunch service is moments away good luck Richard thank you very
Much over in the city hey guys first check three covers one pork one G cheese one scallop mink Coast two beef and a halit okay Chef Leila is first to step up with her pork
Cheek [Music] starter all right Le H long how long for the first one uh I don’t know 5 minutes oh dear just need to pick it up a little bit yeah yeah yeah yeah I can I’m I’m listening you need to answer me so I know that you’ve heard me yes
Chef right remember have a PL today yep well I’m trying to so come on come on come on quick quick I know it’s my hands are shaking don’t need to be nervous L well there is when you never done it before I think this is worse than having a baby [Music] service
Please really good start yeah right so just need to pick up the piece a little bit okay Simon and Neil are up next with their main courses okay let’s go three beef one well done one
Medium and two halit yes chef how long 6 minutes 6 minutes needs to come together guys wait Neil and Simon must now coordinate their orders so they come to the pass at the same time know what I’m
Doing now I’m talking uh uh right oil got get I’m under so much pressure to get it done and I got to remember that one of these has got to be well done as well you get that Frost halet off okay get it
Turned get it turned and get it off right quick [Music] you start there m Chucks again Neil too dark yeah yeah start again yeah it’s a bit feisty but there’s no blood yet how long now Simon uh
Give me three 3 minutes 3 minutes 3 minutes what do I do next what do I do next ah these things keep sliding out me hands near nearly there nearly there man he wanted it well done so nice now
Don’t squeeze it that’s it get it off yeah you know how to place it yeah remember so Chef yes chef it’s all getting cold you need to be together quickly quickly right there mate need to be a lot more delicate when you’re plating right sauce rsy
Though yeah that’s perfect Chef it’s not perfect you get better on the next one right one more hit yeah let’s go stat is going on two beef and a halit 5 minutes in yours yeah it’s getting harder and harder yeah over in the West End all right guys it’s
About crunch time now okay so it’s going to get serious all right yes chef service is in full swing for AEL and Richard it’s about to get ugly yes Che all right AML got a
Total of 7 or8 right now eight I think no yeah eight tuna Che with so many orders on AAL must make sure she maintains the high standards of the restaurant yeah this is um really hard each tuna steak must be cooked medium rare before being delicately cut into perfect slices
Is move the knife don’t smash the tuna I’m so sorry being Sor is not going to fix it just take your time and do it right okay okay Chef I’m not happy at all to be honest I don’t think he’s even going to want to serve this no I’ve really messed
This one up I’ve basically forgotten to do this first so I’ve had to replay I can’t actually believe it we waiting for one tuna only okay coming now [Music] Chef okay am come over here stop stop stop stop stop okay look it’s not even Center
The tuna is all smashed up this is not what I show you okay yeah all right let’s do it again go out like that okay yes SE I am disappointed that is just wrong absolute wrong so um yeah just I’ve got to get it right this time otherwise he’s going to go
Mental on the other side of the kitchen Richard is battling with the heat of the Walk station when you see the smoke lower the heat a little bit cuz you want to see her you don’t want to burn them okay okay I’m happy with this one so
Far hey give me a clean plate look at this give me a Clean Plate I can clean a little bit I don’t have to clean it all [Music] okay richer it’s good okay keep it up thanks Chef AEL is now hoping she can deliver a faultless dish let’s go yep coming now Chef
All [Music] right much better keep it up we got 20 many more to go all right back at so brano the dining room is full and service is at its busiest there we go but Leila is taking it in her stride one more Pork yeah yep one more pork it’s
No good panicking I think it makes it worse however Simon and Neil are still finding the pressure of service tough to deal with Simon is confused with his orders one beef yeah that’s all I need take it off oh man I would have thought yeah in my mind it’s going to get
Easier um but I’m still panicking like I was right at the beginning and Neil is continuing to struggle with the temperature of the pler right get that bit off don’t have it sitting here it is tough so anyway we are where we are one beef one halit like 5 minutes
On the pass wait yeah okay okay Lea last table make sure it’s your best one yeah all right like a natur [Music] all right super well done look sh that in there fantastic red done good I’m pleased with me S thank
You I thought was absolutely brilliant I didn’t think I could do that I haven’t got anything sent back it’s good guys last table yeah let’s make it the best one yet yeah right Chef yes Che no time last order talk to me afterwards I’m writing amongst
It now come on guys that’s it last push can see that you’ve went through a 2our service boom that is your best one yet quality all done nearly that I’m sure I’ve lost few
Pounds today I was in panic mode most of the time but by the end of it it says well done that’s what I’m happy with and that’s what I’m going on [Music] with someone’s lucky to eat this service fantastic cheers absolute pleasure thank you bit emotional it was absolutely
Fantastic across town service is also drawing to a close doing a double portion now I like w cooking although I’ve never done it in properly before but I like [Music] it all right Richard you’re doing good you’re doing good yes
Chef two scallops hey richer well done man let’s go let’s keep going thank you Che I’m missing one one scallop I’m missing one tuna okay that’s going to be your last ticket all right yes chef for AEL
It’s her final chance to perfect the plating of her tuna dish it’s about being one with the uh with the tuna you can almost feel that it’s going to go [Music] right all right that’s a last dish
Okay bring it up oh my God it’s the best one we finally get it unfortunately it’s the last one let’s give a high five up here oh yeah thank you L thank you I was scared nervous really stressed
But after my really dodgy tuna I actually got better and better so um yeah it was good exhausting but really good fun and when you’re the thick a bit you’re just completely absorbed in it it’s great obviously going to install a walk station in my vicarage that’s an ex big Thing welcome back guys this is the first time we get to see you cook your dishes we want something great because you’ve had a chance to practice this uh ladies and gentlemen you’ve got 1 hour at the end of this one of you is going home let’s [Music]
Go my tactic today would be cook the best you can and make it look presentable yeah I’ve got a few things up me [Music] sleeve Lea how’ you get on in the Pro Kitchen well to be quite honest I don’t want to blow my own trumpet but I done everything perfect and
The chef said absolutely marvelous well what are you making I’ve got a praw and advocado cocktail and for the main I’ve got steak tomatoes on the Vine with a mushroom cream and brandy sauce for the steak and chips mate takes me back to 1979 he one of the
Pups Lea’s going to make us crab pleases fantastic if she gets these two juices right they are going to be truly [Music] delicious you do everything with your hands you know so into it yeah massage and meat
Nice Simon what are you making um today for a starter I’m making a and soulfish for the main I’m making curried mutton with rice and peas very very Caribbean dishes yeah it is yeah yeah why are these dishes it’s just something that’s packed with flavor it’s it’s powerful colors as
Well and um hopefully it’ll give you a kick in the mouth how many times have you cooked these dishes not eaten them cooked them first time oh Simon I know but you know me I like to
Throw myself into the deep ends you know let me just put myself under the pressure and see what see how it comes out isn’t that how or or or Chef start uh actually no but but good guess [Music] okay I’m surprised Simon hasn’t practiced because dishes like mutt Curry
Take a long time to get right you don’t want a chewy mutton stew with not enough spice with badly cooked rice I believe I become the best version of myself when I’m under pressure I’ve been told how to do it I just hope that I can basically pull it
Off I’ve set myself quite a tough Challenge and the time is the key factor because um I know I can produce the dish but can I do it within the hour you’ve had 20 minutes all right you got 40 minutes left I bet you’re thinking I don’t come and talk
To me now I’m busy absolutely but always a pleasure to talk to you Greg you lie so well NE what are the two dishes that are going to propel you for the next round I’ve got a
Salmon and spinach Curry and then I’m going to give you a lovely lemon mousse a lemon mousse that’s a tricky thing to do mate it is tricky how many times have you made a lemon mousse before uh twice is today the second yes it’s all about preparation then mate is it wish me
Luck meal salmon Curry I think it’s a tricky thing the spinach has to be vibrant green but cooked all the way through but the salmon has to be not too [Music] dry it is quite scary that I
Could be sent home today if they don’t like it they don’t like it I’m not going to start crying in the corner of Master Chef kitchen but I would really like to go through I love the ingredients you’ve got here but are we going to get something Middle Eastern from you yes
You’re going to get amir’s um Moroccan chicken who’s Amira my mom’s nickname it means princess in Arabic know you’re not a princess but you’re Prince um John tood has his moments yes exactly I thought of him the starter is little bite sizes of chicken cooked with olives and then for Maine
I’m doing lamb chops with some cuscus and uh chickpea salad so why bring these two dishes into play now because it’s so full of flavor and the mint really compliments the the lamb as well there are fewer combinations I love more in the world than mint and lamb oh good
Don’t disappoint me yeah exactly I try not to AEL might be a sugar babe but I think right now she’s more of a Spice Girl the Lamb Chop they’ve got a little layer of fat on the outside of them and
That Fat’s got to be crispy and the meat itself should be pink it’s a quite complex food Moroccan food but if it’s done properly it’s really really [Music] delicious you guys are halfway 30 minutes gone 30 minutes left presentation not really my strong point in so many ways I’m going to sort
Of Pimp My Ride I believe the expression is so I’m going to pimp my dishes today a little bit what are you making now I’m going to poach a nice piece of smoked hack sitting on a bed of chickpeas with a broth around it which is rich is this an invention of yours
It is an invention of mine yeah okay and what’s your other course my other course is a classic English classic it’s going to be devil kidneys that’s your starter yeah okay and how do you feel now about the competition I’m really loving it actually it’s nice cooking in a
Sort of competitive way and Under Pressure I’ve enjoyed that so far Richard love the sound traditional kidneys the invention of the hadock I’m looking forward to oh dear a kidney can be really hard and really rubbery and really strong so they going be
Cooked just so and I hope he does it [Music] justice you have got just 5 minutes left [Music] I’m just hoping fingers crossed at them it’s come out how I want it [Music] to it’s going to be okay guys it’s going to be
Okay come on [Music] please stop finished it’s all over oh lovely Lea look at you pulling out all the stops told you you’re a cheeky one I’ve got my eye on you I’ve got my eye on you Neil come and bring your food up here please
Neil’s main course is a salmon and spinach Curry served with basmati rice and a cucumber writer your salmon is nicely cooked it’s really soft it’s flaky it’s lovely you got sweet notes you’ve got spicy notes you’ve also got pickly notes decent job
Everything’s cooked very well Neil thank you I like the fact that the spinach is still vibrant green The Writer’s cook nicely I like the writer and I think it’s all well presented good job Neil’s dessert is a lemon mousse that’s lovely very simple
Lovely lovely light mousse but you can taste that lovely sharpness of lemon after the curry it works a treat for me I like a biscuit or something on the side just don’t stick my biscuit in and eat it you got the balance of sweetness and citrus absolutely right there
That’s good well done these are two accomplished goodlook dishes thank you I’m happy I generally am happy but I’ll be happier if knowing I’ve gone through Lea come bring your food up Lea’s starter is prawn cocktail with avocado and a marry rose sauce what’s that Tagan that
Was just a little bit of um some up on there where’ you get it from I was off the off the end of what the carrots it’s The Carrot Top what on Earth have you thrown a
Load of Carrot Tops I know in your PR cocktail for I don’t know what are we going to do with you your Merry rose sauce is thick Rich sweet and slightly sharp very very lovely that with a slippery oily avocado is wonderful you’ve overcook those prawns I don’t think you need
To fry the prawns when you make this I think what you need need to do is just to blanch them really really quickly and then you get the Lovely softness of the prawn for the main course Lela
Served a fillet steak in a pepper corn mushroom and brandy sauce served with chips and Vine Tomatoes chips are good crispy on the outside fluffy in the middle very nice steak is cooked nicely it’s pink in the middle you’ve got it crisping on the outside that’s Lely your
Mushroom brandy sauce could just do with a little bit more of a punch because the essence of this dish is great I think you’re a really decent cook I reckon you just put a little bit more or in it yeah I think it went okay I’m done very happy I don’t know if
I’ve done enough really I’m not building me Ops up a now up you come there we go ael’s starter is Moroccan chicken with peppers onions olives mint Ginger and preserved lemons served with flatbread I can get that unmistakable sharpness of preserved lemon it’s a
Beautiful flavor and I can also get the saltiness of Olives but it’s not bursting out of that bowl with flavor yeah I understand the chicken could be moist and it’s a little bit overcooked there could be more herbs there could be more sauce
It could be more anxious but saying that I think your ingredients you’ve used are brilliant thank you aml’s main is Moroccan spiced lamb chops with a chickpea salad and [Music] cuscus cuscus is light and loose it’s not sticking together that’s very
Good love the chickpeas with the bit of sharp onion and the salty cheese I love that Lamb’s cooked okay in the middle you need to get the pan a lot hotter and get it on this fat the fat in here is white yeah and it should be nice and golden I
Like the mint across the top the flavor of the chickpeas with the salty feter and the onion is lovely ccus is cooked really really well you use great ingredients you cook them really sympathetically but you can be a bit Bolder okay I don’t get upset if someone’s
Giving me bad you know feedback it’s just the truth do you know what I mean and um I have to learn from it so I hope it’s just enough today to be honest Richard do please come and join join
Us Richard starter is devil kidneys in white wine and wora sauce served with Water Crest and Melba toast your kidneys are quite rare yeah more than happy with that your sauce is good I really would like that on a great big chunk of thick toast what I like about this dish is just
A few ingredients really looked after very nicely Water Crest dressed sympathetically with a bit of vinegar and and a touch of oil white wine wishes sheer sauce to make your sauce for the kidneys your cooking is is really good really sound Richard’s
Man is smoked hadock with chickpeas and a baby leak B baby carrot chili and parsley broth I love the smokiness of the fish with a flavored broth and delicate little green vegetables I don’t like the chickpeas it’s a big chunky texture that I don’t
Think adds to the dish lovely clear broth sweet spring vegetables a piece of of fish poached gently your food looks clean you get flavor out of things and I really like that it was an honest effort and they said nice things in the right places I really valued that
And I thought they were Fair too Simon your turn please sir that’s not a good sty is it for his starter Simon cooked akie and saltfish with peppers onions and celery served with cream crackers that’s too big for me for a
Starter like the texture like the SAU of it I like the crisp flavor of the sweets or Peppers I’d like a load of chili sauce across the top of it we need more heat you can be I think a little bit more bold like Greg I want
More spice for his Mane Simon has served Caribbean curried mutton with rice and peas again like I wanted chili with your saltfish I want some more heat I want some more spice going on listen mate and Caribbean food is you know it’s spicy I think we’re lacking a little bit
Of flavor the mutton is going a little bit dry because I think that sauce needs to be thicker you’re going to give me a curry with mutton I want Curry and right now it’s a sort of Saucy thing yeah I think you just need to be bolder and braver with the flavors
They said they would like a little bit more um and spice um I definitely agree with that but that’s what happens Under Pressure sometimes you forget stuff in there everything just goes out the window Greg and I have to make a decision because one of you is going home so give
Us a chance we’ll call you back in as soon as we possibly can thank you thanks very much What are we going to do I I’ll tell you who I think the best cooks are yeah go on Neil back and Richard Richard’s trying to get as much out of the ingredients as possible he’s delivering really good flavor and his cooking techniques are absolutely sound Neil back’s dishes are
Really nicely presented I could find very little wrong with Neil back’s food he is obviously going in the right direction I like the fact that Lea was bold enough to do what she liked which was a
Prawn cocktail and steak and chips it wasn’t all plane sailing for L but I like the fact that she’s tackling some Classics which some people might think are really easy but I think they’re quite
Hard to get right I am disappointed with AEL and Simon I had really high hopes for AAL because all the ingredients she used are wonderful but it didn’t have the richness that it deserved Simon took the fiery heat and Sunshine of the Caribbean and kind of delivered a gray London Street
Caribbean food you think spice and sunshine and that Curry should have been vibrant and it [Music] wasn’t I’ve learned a lot about myself I’m just that person that likes to dive in and say well
Just just get on with it and I think that’s what I did but it might have been my mistake this time around I’m kind of 50/50 I honestly am I can’t really tell right this second if I’m one of the
Ones to go through or one of the ones to go home but what will be will be I think one of those two is making much more of an effort than the other one I think we [Music]
Agree lots of effort put in by you five we’ve had a long chat John and I one of you is leaving us the person leaving us is Simon Simon thanks mate good to see you again thank you sir good luck guys thank you thank
You sad on one side cuz I’ll never do this again but I’ve had a great time had a laugh and wish I could have gone on and learned a lot more but sometimes you can’t always be a
Winner I’m really tough cuz I actually thought I was going really happy to be through it was a good day sorry to see Simon go cuz he was our sort of Backstage DJ so we’re going to have to bring in our own Tunes now I guess I’m over the moon because I’m
Through the first round of Master Chef who would have thought that well surprised and I’m pleased so just got to get over the next step that’ll be samic when we come back next time the four celebrities have to work in teams they don’t like it I’ll stick
It in their laps as they compete for a place in the semifinals I think he knows what he’s doing and what he’s going to cook he’s that type of man no idea what to do with this the dishes have become miracles of confection and Delight but it looks a little bit dodgy
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I love this show Greg I want to hug him. ❤❤ he cracks me up every time ❤❤❤