MasterChef constants lemon dessert is a star of the two-course meal challenge! will it be enough to make it through?
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It’s Master Chef winning Master Chef would mean everything to me searching for Britain’s best amate cook I think I can definitely win Master Chef 136 contestants who all believe they have undiscovered Talent I’m not here to make up numbers I’m here to win this competition for the winds it’ll change their life cooking
Doesn’t get tougher than this welcome to Master Chef your task today is to create one plate of food for us 50 minutes ladies and gentlemen genten let’s cook these six amateurs now have one chance to create an exceptional dish from any of today’s mystery ingredients which include sardines oine anies cumin seed rice
Mascapone Greek yogurt lemon orange mint summer berries dark chocolate carrots Frangelico lure amoretti biscuits flour and eggs Edinburgh based Thomas has recently graduated and is looking at his career options I’ve done a degree in design but that doesn’t mean that I have to choose that for my future I want to explore
Being a professional chef and see if I can cut it what sort of cook are you now then thas I’ve been a student for the last four years so it’s pretty basic stuff it’s it’s not going looking at really expensive cuts of meat it’s simple things done well tasty food on the Cheap tumbridge Wells mom Amber is hoping to balance bringing up her 18-month-old child with her lover of food why now the change from taking it being a full-time mom to wanting to be a professional cook I’ve always done creative things being at home more I’ve been able to cook more I’ve cooked since
I was Tiny and I’ve just gone mad with my cooking I love it just brings me alive I love making food buying food trying food growing food yes I’m mad about food you’ve had 20 minutes Northern Irish heart surgeon Connor has enjoyed cooking from an early
Age I remember my mother buying me a cooking book while I was in Primary School about the age of eight and really has continued from there Conor you have a successful career why do you want to change basically I work uh full-time in the NHS uh working
As a triny vascular surgeon so a very demanding professional job but I’ve always had a passion for food this is what I love this is what I do every night whenever I get home from work I love everything about it I love Entertaining physiotherapist nagas from Manchester has only been cooking seriously for the last 3 years my mom’s actually been helping me learn traditional Indian cooking prior to that I used to just like to eat her food rather than learn to cook it now guess what are you making for us
I’m making a summerberry sponge pudding for you is baking your thing Yes actually baking is my thing but I can cook all kinds of food Chinese Indian Italian you name it I can cook It 32-year-old Andrea from Italy has been living in the UK for the past 10 years Italian food uh is a part of the Italian culture so my influence is pretty much Italian and that’s what I believe I’m good at Andrea tell me why you here on Master
Chef I’ve got a business idea opening a small restaurant in the city for busy people where you can quickly go in within 20 minutes have a nice fresh Italian meal Working mom Tracy is so passionate about food she plans her evening meal before she even leaves for work when I get home it’s it’s me being me and my plate of food is is a representation of how I feel on that day is there a pivotal moment you can
Remember that really got you hooked we had um an event at work where I cat I did a couple of different soups and I work in an office of over 70 people and they all tried it and all love my soup so for me that was like the
Moment I realized I had perhaps a little bit of potential I just love it you’ve got 2 minutes come On time’s up ladies and gentlemen design graduate Thomas is pinning his hopes of a career in catering on his garlic and anvy stuffed sardines mapon and vegetable rice and balsamic reduction I don’t understand why you would want to put an anchovy inside a sardine putting more flavor into a
Sardine I don’t understand it the whole thing is really really confused and not pleasant to eat it doesn’t work fulltime mum Amber is Keen to impress with griddled sardines and oine with a garlic and yogurt sauce and a puree of oine I really like the little tiny bits of
The oine Smoky oine the lovely yogurt with the mint and the Cucumber the Sardine is really well cooked it just doesn’t belong with those wonderful big flavors mint yogurt cumin oine fine and then an oily sardine in the middle of it just doesn’t taste right it doesn’t feel right
Physiotherapist naris is hoping her summerberry sponge cake will Delight the judges I think it’s beautiful I think it’s absolutely delicious I think it’s perfectly made a load of skill in that sponge cake it’s soft it’s moist it’s got the flavor of the strawberries and the raspberries in there I think it’s
Just fantastic thank you thank you to come in here and bake like that oh it’s really impressive really impressive heart surgeon Connor has made griddled sardines with garlic and lemon cumin scented rice and a mint and yogurt dressing I like some of your cooking I think your sardines are cooked
Beautifully I think your rice is nicely made um I just don’t like the combination of Sardine and yogurt okay thank you I like them individually I just don’t like them together Italian Andrea has made a tiramasu pudding using amoretti biscuits and Frangelico lure there are some really nice flavors
Of the amoretti biscuit the chocolate and the cream but it’s not a tiasu because there is no coffee in there and it’s a bit sloppy it doesn’t have any substance at all to be any sort of pudding it’s more like um alcoholic milkshake on top of biscuits working mom Tracy hopes her
Orange and lemon cheesecake with Summer berri we’ll see her through to the next round are you sure you’re not mistaken salt for sugar it’s salty come here got it I tasted it throughout but then I I thought I added sugar but obviously it was salt and put it in the fridge to set
For a bit and didn’t taste it before I put it on there were some high points today but there were lots of low points as well I got serious issues with toan’s cookie a sardine with an anchovy on top of masap pony with rice and balsamic vinegar no
No no no no no no it simply didn’t work Thomas is going home Tracy made a cheesecake that didn’t set and she accidentally flavored it with salt instead of sugar it was not pleasant at all I think Tracy has to leave us one little mistake has just cost everything
Really I’m really upset narus is a great cook the quality of of that baking today was was exceptional I like her skill I like her confidence the girl is seriously gifted so nagus is in ah nagus is in for sure Connor everything on his plate was cooked really really well that
Rice I lik the sardines were cooked really really nicely you know the yogurt was made really really nicely but the three of those together just did not work Andrea promised us a classic aayan dessert and didn’t quite produce it it wasn’t a real terasu but he had to go
And actually the flavors were decent the texture was um a little bit sloppy and a little a little bit runny maybe I should have put it in the fridge a little bit longer Amber had some individual nice pieces but they didn’t go together Amber’s big thing today was the Sardine
In amongst her otherwise well flavored wellth thought out component parts of her dish I just hope and hope and pray I’ve done enough it really is a very very tough Decision Tracy Thomas I’m sorry you’re leaving us nagus congratulations you’re cooking tomorrow thank you decision now is obviously between Connor Amber and Andrea I’m sorry Andrea congratulations you’re cooking Tomorrow relieved excited stressed worried it’s just an unbelievable feeling I feel like I’ve been thrown a Lifeline so I will dig deep and give it my all tomorrow I’m feeling really excited I’m really thrilled to bits with today and now all I need to do just show everyone what I’m made of
Really three amateur Cooks their first professional Kitchen Round they are going to see the real world of Food it’s day two and narus Connor and Amber arrive at the Historical London restaurant the Criterion to cook in their first professional kitchen they will be working under head chef Matthew Foxton morning guys welcome to the Criterion cooking skill timing plating neatness I’m going to be expecting from you today let’s
Go in service surgeon Connor will be cooking poached monkfish with chickpea puree muscles and clams I quite like the idea that I’m cooking some fish and selfish which I love eating myself so you know that’s all good physiotherapist naris is in charge of the popular scallop dish with broad
Beans pea puree mushrooms and Panetta I’ve never done one before so Des scalloping a scallop is quite an experience full-time mom Amber is responsible for a medley of pork including loin black pudding sausage roll and pork belly and crackling just seen my dish being plated up um I’m
Quite nervous about it I’m desperately trying to remember the order it’s 12:00 and with diners arriving service begins first order in for our MB two soup two scallop yes Chef that needs oil and pepper onday naris gets her scallop dishes out but in the dining room there seems to be a problem little bit of feedback table 32 on the scallops Beau presented scallops could be a little bit more cooked more cooked on the scallops slightly under on them no problem we’ll
Have a look one table’s complained they’re saying they want the scallops a little bit more cooked I don’t know what’s just happened but my scallops um a customer complained and said they weren’t cooked enough so um I’m going to try my best to get it right this
Time you got two pork working followed by another tup pork yes chef meanwhile orders come in in for Amber’s pork we can get some more color on those please Amber yes chef I’ve got six on all on at the moment I just want to plate one up so
Then I’ll feel a lot better when I’ve plated one up I’m not going to be using this one we’re going to get another one at the oven that’s too thin we need them both looking the same to go out to the Table smage Roto mfish yes Che across the kitchen Connor is racing ahead with his monkfish Connor try not to have too many sauce pens on the go yeah don’t try and heat up too much at once okay but timing is key in a professional kitchen get ready Chef
Connor Chef in the future let’s wait until she’s on the plate as well because you plated way ahead of time okay I’ve just got to be careful not to uh get too too ahead of myself it’s Midway through service and orders are flooding in two scallop okay Chef
Followed by pork monk fish yes chef but there’s confusion with Amber’s pork orders Amber you’ve got one pork working Chef three on order no Amber there’s H one pork on order so let’s take them off and then we can use them on the next table yes chef it’s difficult keeping
Track of the orders with a lot of noise and trying to get grips a little Nas’s scalop dish is proving extremely popular how long narus 8 minutes sh 8 minutes no not good enough we’re going in 4 minutes 4 minutes sh I think I’m cooking six six scallops
All together this is really stressful and I need to get these dishes out as soon as possible let’s go but she Rises to the challenge two scallops ready Chef well done those are fantastic yeah congratulations thank you very much service please meanwhile on the monkfish Connor is keeping
Control and turning out perfect dishes how long uh Connor 2 minutes wait this monk fish is very nice consistency throughout been very good congratulations yeah table 32 two mfish and as service draws to a close Amber gets her orders back on track and impress his head chef that’s the best
Pork you’ve put up all day hey well done fantastic well done thank you Chef Guys in the service let’s clean down that’s ref thank you very much thank you Chef nust I think she struggled a little bit at the beginning of service some of the cooking on the scallops were a
Little bit um under she pulled it back together by the end of service she was producing very good dishes I don’t know how many scallops I’ve cooked but it felt like a million scallops yeah it’s tough being a professional in the Pro Kitchen Amber was a little bit early or
A little bit late on the plate um but I think she struggled um on a hole you had to keep your wits about you you had to focus you had to concentrate and you had to listen but I loved it um Connor did a very good job his consistency on the pl
On the whole he did very very well this is just fully reaffirmed to me that you know I really want to try and take it to the next Level the contestants have now been on their feet for 6 hours but there’s no letup back at Master Chef HQ they’ll be expected to produce their very best two course Meal welcome back to the master chef kitchen we now want to see your food your own invention your own creation two dishes one hour let’s Cook all time Mom Amber scraped through day one with her sardine and yogurt dish and she struggled in the Pro kitchen now is her last chance to prove herself to the judges Amber how nice is it now to be cooking your own food it’s much better
Be a bit more in control and what are you going to cook for us I’m cooking a pork chop with pesto summer vegetables and a white bean and lemon mash for Afters I’m doing black currant and almond pudding with amoretto custard what is it about these dishes you think
That will impress I just think the flavors are spectacular robust simple good-looking Food s the Armond and black conr pudd with Amoro custard John sounds absolutely Divine does she have the time to get this on a Plate in the first round elements of Connor’s dish were good but they didn’t work together he handled the pressure of the professional kitchen well but can he now produce two coherent dishes Connor what are you cooking for us scallops on a black pudding and apple
And Quill’s egg and I’m going to cook a loin of Venison and a cherry and chocolate sauce why is this food today special to you it involves ingredients and sort of things from around the area where I’m in and count you down so it it’s food that
Means an awful lot to me and uh I just hope that you like it yesterday Conor put big flavors together it didn’t work can he put big flavors and make them work today you’re halfway half an hour gone physiotherapist naris has impressed both with her baking and in the
Professional kitchen can she now cook her way into the quarterfinals what are you going to cook for us today AUST Ratatouille uh with seab bream and tomato and crocketts and I’m making you my very own lemon tart you did very well with your baking yesterday are you hanging all
Your hopes on more good baking I think you’re really going to like my ratou dish but the pie you will absolutely love I was really impressed with narish yesterday but is she playing it safe or are those two dishes going to be fantastic 2 Minutes last 2 Minutes t time is up Mom of one Amber has made pork chop with Summer vegetables and pesto and a lemon and white bean Mash followed by black currant and almond pudding with amoretto Custard and I really love the flavor of that white bean puree sharp with fresh lemon juice against the flavor of the pesto with the peas and the Brad beans but I can’t taste the pork some of your vegetables aren’t cooked very much I think you’ve got some big flavors
On there but I don’t think they work together with the pork from your pork chop to your black curant and alond pudding with amoretto custard custard what happened I didn’t leave myself enough time to give it the old stir I think the idea is amazing I think the
Flavors are fantastic it needs more custard it Does H it’s a very very nice pudding as it stands I think amoretto custard would have just made it Divine heart surgeon Connor is aiming to impress with pan SE scollops on crispy Panetta black pudding and apple finished with a quail’s egg followed by Loa venison with a cherry and chocolate
Sauce fondant potato carrot puree and spiced beetroot I have to applaud you for your extraordinary looking plates of food I mean they are very nicely designed you got sweetness and a little bit of sharpness through that apple that’s what I hit first and I get the lovely sea sweet flavor of that very
Nicely cooked scallop I think it tastes absolutely lovely I am slightly disturbed by egg and scallop and apple just for me it’s not it’s not pleasant at all I’m sorry let’s have a look at venison and chocolate I love the Sweet Taste of the beetroot and the sauce against that rich
Venison I think that’s great I think this is accomplished cooking with some very different unique flavors that I find very pleasing what I’m very very impressed with is the way in which you’ve cooked that piece of meat it’s beautifully cooked the chocolate I don’t I don’t
Really see the reason for us it doesn’t add anything to the source split us down a middle mate didn’t you physiotherapist naris has cooked sea bream on a bed of Ratatouille with tomato coie and crocet and a lemon tart dessert that piece of bream on top is cooked beautifully going very very well
With those sweet vegetables inside your rats to but it hasn’t really excited me I really love that fish I just find the Crockett’s unnecessary that’s how look at your lemon dessert beautiful sharp lemon then goes into creamy then goes into buttery biscuit B place that is lovely it’s truly delicious it’s really
Well made it’s wonderful that I like a Lot we’ve got judging to do now off you go thank you do you know what we got today we got interesting food from three good people who really today cook the food that they love to cook there are some great bits in all of them and there are some bits that are
Lacking Amber’s pork dish promised a huge amount unfortunately couldn’t taste the pork chop undercooked vegetables lots of mistakes but lovely idea with that pudding arm and black currants but it was dry and it needed custard the custard was going to bring my dessert together and just round off all the
Flavors um and I’m so disappointed it didn’t work too many mistakes Amber goes yeah Amber’s gone I find naris fascinating a touch with something sweet John is just magical that little lemon pudding looked like a cheesecake but had no cheese in it soft velvety rich with sweet lemon absolutely delicious she
Doesn’t have the same flamboyancy the same magical touch with her Savory dishes but it’s decent cooking a piece of bream cooked perfectly on top of well flavored ratatouille with Croquettes she demonstrated lots of skill but it was all about that dessert for nagas I really want that quarterfinal place I’ve
Worked so hard to get here today um and be at the stage that I’m at I just hope that what I’ve done is enough to get me through Connor I honestly believe has got the makings of a fantastic cut he is creative he is inventive he’s obviously
Got a really good touch everything he cooks he cooked very well I think the Assembly of those plates is extraordinary I think they look beautiful but apple and egg and scallop no no no no for me it wasn’t right at all that sauce with that venison was lovely sharpness sweetness the cherries
Against it beautifully cooked venison I thought it was all great his presentation skills undoubtedly his ability to be able to cook things to a point very very skilled but his pallet scares me well we don’t agree on this one obviously we don’t agree I’m aware
That I split them black and white on my starter I just hope the judges can see my potential decision time Connor or nagas we have one quarterfinal place and our quarter finalist it’s nagas Congratulations fantastic Nas is a skilled cook and that’s why she should go through to the next round because she has got the skill she has got the potential we can see it in her yay to me obviously I’m disappointed but I’m so proud of myself for getting this far and
I will keep cooking it’s been inspirational this hasn’t deflated my passion for cooking at all in fact you know the experience in the professional kitchen is all just reinforced that this is really something I want to continue pursuing I’m so pleased that I’ve got through to the quarterfinal this has
Definitely boosted my confidence and I think I could go all the way now I think I could go On me now now is our quarterfinals but we’ve got six more Cooks to see who has the same sort of skill who has that wow factor we’re going to give you 50 minutes one great plate of food let’s cook these six amateurs now have one chance to prove they exceptional Cooks
They must create their best dish from any of today’s mystery ingredients which include squid cuscus mg sausage mint raspberries chickpeas cream red pepper and ground Cumin 23-year-old karice wants to follow in her parents’ footsteps and open a restaurant I’m a sh if I’d make a chocolate cake I’d put chili in it if I’d make a cheesecake I’d put cardamon in it something a little bit different for people to go H that’s pretty
Tasty what prompted you to come a Master Chef I’ve graduated and with a degree in journalism I did what my parents wanted me to do go to UNI get the education my passion is still food so it’s still it’s still There father of one jez recently moved back from France to pursue his dream of setting up his own restaurant on the south coast always say to all my friends if you want to come around and you know have a cook off that’s what I do it’s my
Passion it’s what I love doing the most what sort of style of cook are you I’ve got quite a lot of French influence I quite like strong flavors and gutsy menus jez good luck london-based Margot hopes her Creative Edge will see her through the competition Margot hi nice big smile on
Your face the only way to be what do you do for a job now Margo well I’m a crafts person I’m a weaver I love to make things and it’s about um making things which which other people can enjoy my sort of ambition and my goal
Would be to have a design shop and restaurant combined you are halfway 25 minutes gone photographer Anna was taught to cook by her mom who is a professional Baker cooking is definitely a hobby for me at the moment which I really you know love to take further I’ve never really
Had the opportunity to before now so I’m just going to go for it Anna what are your favorite things to cook at home uh I really love cooking sort of Mediterranean and Moroccan type style food mainly kind of improvising with what I’ve got in the house you have only 50 15 minutes Left student afab takes his inspiration from both Western and Eastern cuisine what started you cooking I’ve been cooking since uh at the age of 11 my dad was a chef I used to be in the kitchen when I was a child and do you cook in the style that your dad used to
Cook in because I come from a Persian uh Arab sort of Indian background so I I do a bit of everything what I think will make me stand out is my style of cooking the ingredients I use and the drive and passion that I Have 28-year-old Craig loves cooking English Classics and aspires to cook at mishan Star level the greatest influence on my cooking predominantly would be my parents they took me to the first mission St restaurant when I was 16 when I had that I was like right whole new
Experience Whole New World how do I get into into this what do you do for a day job now I’m a pharmacist isn’t there something between Alchemy and cooking that actually comes together obviously when we compound medicines and things like that it’s can be quite similar to
Cooking and uh I love the science behind it really three minutes that’s all you’ve Got That’s it time’s up first up it’s 23-year-old journalist karice who has made Falafel with cuscus and tomato sauce I like the fact you made fluffles and I think that little tomato sauce rich with cumin and huge amounts of garlic is really tasty sweet tomato and then a smack of
Garlic I’d like you to tone this down a bit father of one jez is hoping his merang with raspberry sauce toasted almonds and whipped cream will impress the judges tastes good cream mering raspberries sweet sharp very nice well done thank you it is a bit messy isn’t it jez y it
Is it’s sticky it’s gooey it’s moish but is it enough textile designer Margo is hoping her squid tempora with patas bravas and a rocket salad will see her through through to the next round you’ve got a a sort of Fairly doughy bass around the outside of that squid rather than tempura tempura should
Be made with cornflour and soda water so it’s light and crispy and it’s all a bit doughy in the center I say all that Margot but I’m really pleased that you’ve thought quite differently I can taste very sweet tomato garlic and a little bit of chili which I find actually
Pleasing photographer Anna has made sausage and red pepper stew with minted cuscus I like the sharp little bit of mint in the cuscus and I like the spiciness that’s coming from the sausage but you haven’t really demonstrated much cookery skill for me it doesn’t sort of wake me up and go wow
Look at me I’m a great cook it sort of says I can make a sausage casserole with some Moroccan flavors in it okay student afab has fused Italian Yi with spiced roasted chickpeas sweet tomato and the spice of cumin I really like what’s difficult for
Me is the texture of stoy noi with hard firm chickpeas there are some lovely flavors in there of the cumin and the coriander being roasted with the chick peas but for me I have to question whether it’s Fusion or confusion pharmacist Craig has cooked chili squid and sausage with a red
Pepper couscous and cream sauce cuscus sweet pepper fresh mint and a big punch of chili is really lovely but then to have it with cream is slightly disturbing it doesn’t come together as one plate it’s a little bit disappointing I found today really exciting really thought-provoking what was interesting
Was that everybody seemed to have their own style Craig had cooked his squid okay and uh and he sausage okay but what it didn’t need was a cream sauce cream and couscous cream and Squid cream and sausage look all those things you try and put them together it doesn’t work
Craig goes home I think I kind of shot myself in the foot a bit with the sauce I liked the flavor of Anna’s food what is really concerning me is the lack of invention the lack of cookery skill because in 50 minutes she chopped things
Up and then stirred them in a pan the flavors delivered but it didn’t demonstrate any skill Anna’s gone see I like jez because he did make the mering and actually delivered something that was nice to eat jez actually set out to cook something that he liked to cook
That he actually enjoyed and knew he could cook and I think that’s great so it’s jez’s in kice showed real creativity I like her ffle with the tomato sauce the idea of somebody walking in here and making their own fuffle right from scratch I think it’s inspiring I think C is really really
Interesting yeah yeah yeah she cooks it’s now a discussion between Margot and affab Margot I like some of the flavors on her plate but I wonder if she got them by accident I found um Margo’s food actually really interesting but she said potatoes Bravos with tempora squid well
Tempora is a crispy light batter her batter was actually more thick like a dut I feel like I did show the creative streak in my cooking and I also showed the faults behind the creativity affab chickpeas with that sweet tomato was really good it was the textures YY and
Chickpeas together is just starch on starch it doesn’t work it was a really confused plate there’s no doubting the guy has got skilled it’s whether he has the ability to be able to make his food coherent but the flavors were good and he made his own noi I think John and
Greg were quite excited to see the demonstration of my skills in in the sense that I made noi decision time Mr Wallace Anna Craig you’re leaving us okay carice jez you’re cooking tomorrow yes straight decision between Margo and afap Margot awfully sorry I’m looking congratulations guys well Done really really really excited um elated just can’t believe it I’m feeling exhilarated I’m really over the moon I’m really chuffed I’m really happy but I’m also very nervous we’ve got ourselves three great creative Cooks a restaurant paying customers and a professional kitchen this is really where we racked the pressure Up it’s day two jez karice and affab arrive at catch a fish restaurant in the heart of London’s Financial District morning guys morning there’ll be working under head chef Stuart Lyle it’s all about timing yeah it’s a fish it’s delicate yeah it’s got to be prepared and cooked
To the second right okay let’s go in service Builder jez will be cooking The Catch of the Day pan fried red mullet with a sauce V student afab will be cooking seared salmon cutlets served with leaks and a butter sauce journalist kice will be in charge
Of the sea bream with oine canalone and Olive Mash a little bit nervous as to be expected but I think I can do it I’ll put my all into it it’s 12:00 and service begins okay it’s the first check on of the day I catch pan fry with SAU V yes
JZ yes chef and two Catch of the Day jez immediately has three orders for his red mullet here come on and let’s get these straight on these are no starter cooking fish on the bone requires jez’s close attention he needs to ensure it is properly cooked through right hang on a
Minute are we ready to go have you checked this fish it’s f is cooked it’s still clear in the center so it’s not cooked okay so we need to go back under for another minute to 2 minutes okay right guys we really need to get this first check away Now no starter two seared salmon yes yeah the next order in is for afab salmon okay two seared salmon you’re burning that there that’s burnt that’s not seared that’s burnt lift them off on here you’re not searing them you’re burn them okay we put them on as side and start
Again on my first attempt I over cooked them but that was because it was the very first one and I wasn’t sure how hot the heat was table 207 a bream yes chef karice isn’t far behind as orders for her sea bream start to fly
In how long’s it going to be now 1 minute she must bring all the elements of her dish together at the very last minute okay then send it yeah one bream Up it’s halfway through service and the restaurant is full jez is inundated with orders and getting his Catch of the Day out on time okay good okay next check let’s go service please but out in the restaurant there’s a problem Chef I think I’ve got a compant
203 it’s a little bit uncooked on that side yeah can you see this yeah so we’ve not done our job Today smoke salmon in here please having burned his salmon earlier afab needs to watch his timings how long’s it going to be please um 1 minute okay very gentle with it as well cuz it’s very breakable probably your best dish of the day so far thank you okay well done okay well
Done meanwhile karice is staying on top of her bream orders ready to Plate Sh should be really proud of yourself with that it’s a lovely this oh that’s lovely cooked beautiful piece of fish that’s excellent that’s one bream away thank you okay I need one PL five couch of the day with service coming to an end jez has one last chance to impress the chef
Beautiful lovely color on that well done let’s go lovely well done that’s fantastic well done that’s beautiful a really nice job well done thank you Chef okay guys that’s the last table gone that’s the end of the service thank you Chef Che thank you Chef L did really
Well all the way through from start to finish on the serice she played it up really clean really well working in a professional kitchen like this um loved it really exhilarating really fast pierced spot on loved it after I’ve started a little bit slowly he burnt a couple of salmon dishes his ability
Progressed and by the end of the service the last few dishes that went out were fantastic my very first order I had two orders um I burnt the salmon it was the only hiccup I had CH didn’t do very well in the beginning he under cook the fish
Which wasn’t great after that he picked up his Pace love working in the kitchen it’s been a great experience love the atmosphere love the pace it’s brilliant the contestants may have been prepping and cooking all morning but there’s no rest bite back at Master Chef HQ they now
Have to create their very best two course Meal 1 hour two dishes one quarter final place at stake let’s Cook yesterday journalist kice impressed with her Falafel today she hopes to wow the judges with her two courses of Chinese dumplings and tie stuff Tru trout cre by the looks of your bench we are having some Asian food yep you’re having something that’s quite close to
My heart you know it’s in my family um I’m half Chinese and a lot of we do a lot of Oriental cooking so what are you going to cook for us um I’m making you seal my Chinese dumplings to start and then I make a new um trout wrapped with
Uh Thai flavors are you good enough to become a quarter finals yeah I definitely want to be in the quarterfinals definitely I want to win Kice is cooking his food that she loves from her childhood she’s got a balancing app to do here for me main course is very very Exciting Builder jezz won the judges over with his messy merang dish in the first round can he keep him pressing tell us what you going to cook for us I’m doing a pork F Minal followed by a slant on bread and butter pudding with bitter chocolate oranges and
Quantro what makes you think you’ve got what it takes I absolutely love food food’s my life I spend every day in the kitchen it’s what I do I get home from work and I cook that’s that’s my my pleasure in life jez’s food yesterday was really Scruffy can jez make his food look
Beautiful as well as he Beautiful ladies and gentlemen 30 minutes gone you are halfway student affab just scraped through the first round with his Noy and chickpea Fusion he now needs to produce two faultless dishes tell us what you’re going to cook for us today today I’m going to cook for
You a pan with olive sauce and some saffron rice uh alongside with some poach saffron pear um a pistachio cream with some mermell you’ve got some really nice things on here yep they’re quite exotic ingredients so I thought I’d bring them together and show you something how much would you like this
Quarterfinal place I really hope I get through I really want to fulfill my dreams he’s got sumac he’s got Caron he’s got saffron it’s food’s exciting yes will it taste wonderful just over 2 minutes [Applause] [Applause] [Applause] time’s up stop stand away karice has cooked a starter of Chinese dumplings with Crispy packed joy and dipping sauce followed by Tha stuff trout and coconut Rice the oress of the earthy mushroom hint of spring onion and then you’ve got lovely flavors of salty soy and the sesame seed your little morsels are very good really well flavored really well balanced meat inside there is really soft The Dumpling is nicely made I really like that to your
Trout it doesn’t pack the punch it should be rich with spring onion and coriander and ginger and chili heat and it’s not I’m sorry I’d like to love it but I can’t if it desperately needs a big kick of something somewhere jez has pinned his hopes of a
Quarterfinal place on fillet of pork with caramelized onions and apples wrapped in Palmer ham with a cider reduction mashed potato and vegetables followed by a chocolate and orange bread and butter pudding with vanilla cream that pork with the apples and the salty Ham around the outside I think is
Delicious going with those little vegetables I like the dish a lot it’s just a little bit messy pork is moist the salt from the ham the vegetables are sweet and crispy I think it tastes beautiful from pork to bread and butter pudding I love that crunchy sugary top
The real Rich vanilla in that custard but for me the chocolate is a bit rich and the bread a bit stodgy instead of being like lovely soft bread and butter pudding it’s becoming more like bread pudding a hint of orange like a like a fresh orange but then you get the warmth
Of orange lure and then you get the coziness of chocolate all in a sponge with some nice vanilla cream over the top it’s Heaven that is delicious thank you afab has made Pang with saffron rice and Olive sauce followed by a dessert of poached pear with Verma Chelli and pistachio
Cream your chicken your pussa is really moist and there is real depth and a slight bit of spice y chil heat through that sauce but I’m running out of sauce already and it’s a beautiful sauce perfectly cooked chicken really well flavored that Zing of the sumac on
The outside of it there is the richness and the sweetness of those little tiny onions the cooking is really really wonderful I like it let’s have a look at this pair the honey sweetness the caran warmth and that saffron is beautiful absolutely beautiful this pistachio cream it looks split to me over whipped
Overw worked overw worked here I really really like that verelli Sweet Sticky hinder Rose water the pear is perfectly poached I think everything by that pistachio cream is done very very Well an interesting actually a quite exciting day three interesting cooks and for me I think it’s going to be a very very tough decision I think we had a treat today I think we got spoiled I think kice has a great style love that starter those little tiny dumplings open
Top were lovely but the steam fish itself was a bit of a let down I’m really gutted cuz I’ve done those dishes Lords of times before I’ve done in my entire life the one time where it really matters I mess it up I think she played
A bit safe in fact so safe I think she’s almost knocked herself out J surprised me that s made lovely moist pork ham around the outside but what really got me was a great big bread and butter pudding wow that was delicious certain aspects of it I really like but actually
For me it was all a bit stodgy and a bit Rich these flavors John are just stunning although the presentation was a little bit not brilliant I think the flavors were there and I think they were quite surprised I think after to have is a really exciting cook that chicken with
The rice and the sauce of was lovely the sauce of Olives but it had some chili in it as well not enough of that sauce that dish would have ended up dry the pear with the uh semolina vermicelli underneath really rich with cardamon and then sweet with those little salanas
Lovely the cream was over whipped but the boy is exciting I do believe I have impressed the judges but I’m not too sure if it’s enough to get through John tough one very Tough we have one Quarterfinalist our winner Jets Congratulations thank You I’m feeling quite gutted but I’m quite proud of myself that I’ve made it this far even though I haven’t made it through this has definitely made it quite obvious that it’s what I love and it’s what I want to do absolutely over the moon couldn’t be happier Blown Away
By it really awesome absolutely awesome can’t believe it jez will join naris to battle it out in the Quarterfinal
2 Comments
greg is just there for the free food
Could they have made it any more obvious who [the producers] wanted to go through?