Join us for the thrilling finale of Celebrity MasterChef UK! In this episode, the three talented finalists face intense challenges, including cooking Michelin-starred dishes and crafting their final three-course meals. From Tandoor ovens to chocolate curry sauces, witness the culinary journey that unfolds. Louise, Alexis, and Jimmy pour their hearts into creating gastronomic masterpieces under the guidance of renowned chef Atul Kochhar. The pressure is on as they aim to impress a panel of expert judges and be crowned the Celebrity MasterChef Champion of 2016. Who will emerge victorious in this epic showdown? Tune in to find out!
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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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[Music] it’s the celebrity Master Chef final over the last 6 weeks we’ve seen 20 celebs battle it out enjoy it rock ony rock ony along the way we had some [Laughter] laughter a few stressful moments something’s burning it’s a bit of a disaster if you don’t
Eat it you wear it that’s raw meat oh man a but we’ve eaten some great [Music] food I think it’s a [Music] knockout it’s been a great great competition and we have found ourselves three very talented finalists you can see it sort of glimmering the trophy in
The distance within touching distance and I care I’d like to take that home whether I win or not my brain has been open to the world of cooking and I have totally found something that I can do the rest of my life this has been nothing like I’ve ever done
Before getting to the final is huge for me winning it would be the cherry on top but whatever happens I’m really looking forward to cooking now the finalists will face two massive challenges first they will have to cook Michelin star dishes for some of the country’s
Best chefs before heading back to the master chef kitchen to cook their final three [Music] courses one of them will be crowned celebrity Master Chef champion ion 2016 when I was growing up oh my goodness I’m not sure I really had any idea what I was going to do the one thing I did always do though was um tell my parents stories and do you know what they used
To tell me they used to be so bored they used to say oh please could you hurry up so I’ve got my ultimate Revenge now every single morning I wake up and tell everybody the [Music] news so this
Morning we’re counting down to the elections on the 5th of May it’s been quite a bit of a juggle the last couple of months because um obviously I’m doing my job I’m looking after to the family and trying to do Master Chef but I’ve just loved the whole thing anyway
It’s been brilliant have a lovely day whatever you’re doing we’ll see you soon goodbye goodbye right that’s that one [Music] done my family have been incredibly supportive and Incredibly proud of me sorry before she’s done the program quite often we used to have fish [Music] fingers
Rewind a few months I would have done the cookie um I think my bubbles being well and truly burst I think I ended MF because I knew it would be a challenge for me I’ve become completely obsessed because I’ve cooked food that I have never attempted before exhausted and mostly
It’s gone well I was expecting her to go out quite a while ago I didn’t see that obviously but I was very surprised when she called me and was like actually guys I’ve got through we like what really yeah we were surprised yeah it’s just typical Louise really I mean
She puts her mind to something she does it and um hugely proud hugely enormously proud I feel like a winner already to have got there because honestly I don’t win things the girls they’ll be
So proud if I won it as well and I’m doing it for all the ladies out there who can cook so I can beat some more of the boys I feel slightly bad about that but it would be nice wouldn’t
It London Airport had been invaded by 10,000 girls growing up being an Osman has been a lot of pressure it’s kind of like living in a fishbowl no matter where you [Music] go it was just a wild wild roller coaster ride I just joined thinking every kid did what we did and
I joined the group at three ladies and gentlemen in his first television appearance Jimmy osma and that’s how it started I want some red roses for a blue lady my first uh big at here was a long-haired Lover from [Music] Liverpool was still the biggest selling record in the UK for
The Osman and I like to rub that in to my brothers all the time we’ve had good times bad times we’ve made a lot of money lost it all but I had my brothers and my sister and my parents with me
And it was a unique way to grow up just really grateful I had people around me that cared you know I’m a family guy I have a beautiful wife named Michelle we have four great kids two girls
Two boys and a puppy dog life’s pretty cool and you know the least fun for me is going home at night in that hotel all alone again practicing I have this little tiny kitchen and it’s Hil
Arious if it’s good there it’s got to be good in a proper kitchen right hi guys hi miss you a I miss you guys you look good thanks so do you so do you are you having fun yeah it’s been wild
Wild my little girl and I love to watch cooking shows and they said hey would you be willing to do a Master Chef show and I go yeah and my little girl was over the moon for it you know and I’m
Just as you say Gob smack that I’m still here the P what’s it doing on a plate with an omet brain burp and uh the next thing I know I’m in the finals congratulations and my wife is so [Music] surprised and my little girl thinks I’m a hero yeah
I thought I’d be here a week yeah crazy we would love to see Jimmy win we just would really be so proud of him he’s a great chef and a great husband and a great father I don’t know if I can win Master Chef or not but if Master
Chef is about being passionate about it and having artistic approach approach to it and making it taste good I think I’m your man but we’ll [Music] see I was born in Paris apparently the first words that came out of my mouth were French
But I don’t speak a word of French right now and then we went back to Greece and I grew up in Athens if you’re a Greek you were born with a love of food every time I have pictures of my
Family they are memories of sitting around a table growing up I was with my mom so my father left uh when I was about seven years old the reason behind that was he’s a gambler um and he was a gambling
Addict but he turns to fraud and scams basically to uh Finance his gambling addiction when I made the documentary about gambling addiction he was imprison at the [Music] time and he passed away whilst we were making the documentary before I had the chance to go and see [Music] him which was
Sad years old so I think I probably inherited some sort of scamming Gene because I ended up making my living by carrying out frauds and cons for bbc3 and we did 11 series of the real hustle I didn’t set out to
Be a professional scam artist I’d never set out to be a presenter because all I ever wanted to do from a very young age was to be an actor that was my passion [Music] believe me I have thought about how can you
Cheat this competition and there may be ways uh but why would you want to cheat something like that you want to win it fair and square but I did think about it whoa I have been consumed by this competition yum I think he caught the bug he’s really pushing
Himself which has been great and I think it’s a wonderful thing but it’s been a bit hard as well they’ve both been tremendously patient in being served the same dish for a whole week with slight alterations watch out watch out you’re going to fall off when
I was cooking the seab bream we had it about four times in a row and Talia eventually said Daddy could I have some beans on toast all right come on monkey dinner it definitely has been worth it worth the sleepless nights the anxiety the stress and regardless of
Whether I win or not to be able to say that I made the finals of Master Chef I think I’m going to be proud of her forever cheers good luck daddy than you cheers a thanks YouTube Louise Alexis and Jimmy now have one last chance to perfect their
Skills before they compete for the Master Chef title this year’s Chef’s Table will be overseen by one of the UK’s most critically acclaimed and renowned s chefs at [Music] Kota in 2001 atel made history when he became one of the first Indian chefs in the world to be awarded a Michelin
Star Adel kacha Cooks Indian food that everybody knows but takes it to a place that very few people will ever be able to attain and I think that’s exciting to many people he is the Godfather of fine Indian Cuisine these three contestants they have
To believe in themselves not get confused by spices they have to not let me down they have to work with me and I’m going to push them every bit because it’s my [Music] reputation [Music] morning good morning morning how are you great nervous nervous I think
I should be more nervous having you guys around we will be cooking an amazing meal and I’ll be supporting and helping you we have some really high-profile chefs coming to eat your food they are really highly respected I look up to them you just have to cook with all you got let’s go
Hey I’m so excited to be cooking with atel to be taught by him is just going to be an amazing experience which will hopefully change my cooking for the rest of my life Louise will be in charge of the chicken Tika and crispy Wing starter I call it
M there you go you’re almost there almost there Louise’s first task will be to make the tika marinade of yogurt cheddar cheese herbs and spices this will tenderize and flavor the chicken looks yummy already before it’s cooked in the tandor oven wow it’s hot seriously hot
Yeah it is it is and that goes in the oven you have to take great care in cooking in thandu oven because the temperature is about 400° Centigrade down there and above here around 300
So it’s a really hot oven yeah so you have to check okay it’s quite soft isn’t it quite soft and that’s how it should be so at this stage I would waste it again this stage I might eat it already then you add lemon juice and this is chat Masala and that’s done
Okay gosh that smells so good the other element of Louise’s dish is boneless chicken wings deep fried in a spiced tempora batter needs to heat up inside that’s important but at the same time the batter needs to be
Completely cooked they need to look crispy and nice and enticing and let’s take the chicken Tika as well and we can go present it two sauces a tomato and next to that of green Chutney looks lovely painting brush a oh this will make me nervous go like that and then go like that
[Music] simple oh my good you can use some micro crest for that at the end [Music] fantastic this is my M or Duo of chicken easy peasy happy I I don’t think it’s easy peasy but I’m hoping that I can make it look something like that thank
You very much can I keep it so absolutely it’s yours okay that chicken’s so soft and succulent and then the the chicken WIS sort of jump out at you they’re like sparkles so I hope I can do it and if it looks approximation of that I’ll bit over the
Moon Alexis will be cooking the Maine which includes one of the most complex and revered dishes in Indian cooking biryani which has its roots in ancient Persia biryanis are just not made every day they are made for special occasions he’s a pioneer of of his Cuisine so nervous excitement
I’m looking forward to this one I’m not scared of this one for now the Biryani is layered with venis and Curry onion Masala and crushed rose petals along with fragrant peow rice that just looks beautiful already and now we have the lid it’s a normal dough just dough simple dough you
Just put that on top and press it and we take this to the table and the waiters open it on the table for the guest so I’m not going to know you’re not going to know what that’s going to look like
That’s terrifying okay that was it let’s cook now oh Lord alongside the Biryani Alexis will be serving spiced venison hch steaks have you cooked venison before Alexis I have yes so you know how to serve it yeah I mean I serve it sort of Fairly pink there’s no other way to serve it
Has to be pink yeah so you have to do this quickly because the spices will get burnt very fast okay and that’s what I don’t don’t want that is going to go in the oven for 7 to 8 minutes no more than
That that bit is easy isn’t it DET says now to go with the venison is sauteed Wild Garlic mushrooms and a chocolate curry sauce wow already it’s getting darker and darker very nice and that’s what you’re looking at now chocolate and Curry are a great combination you know that yeah so
This match was made in heaven now you keep it warm but don’t bubble it okay the moment you bubble it chocolate will Den nature and that’s the pil you have oh time to Plate okay oh that looks perfect y some yogurt
Rer chocolate sauce and now birani I’m looking forward to this moment here we go wow so Alex is for me this is the heaven [Music] dish anything that worries you where do I start really I thought you were a very
Good student I’m losing my confidence now Pro to you I am a goofed student I promise I’ll do my very best Jimmy is responsible for dessert a rhubarb and pomegranate Papa DOI there’s no room
For error this is our Chef’s reputation and his his house and we’ve got to get it right for him we’re going to make the papa which is Greek yogurt condensed milk cream and the magic whisk of course
Make it nice and smooth we’ll take these in the steam oven 100 for 12 minutes for 12 the papa doy is served with rhubarb infused with vanilla and ginger all these flavors were made for each other yeah and a classic Indian fudge pistachio buy you sure you
Trust new with fudge I do it’s a huge difficult you got to make it right this is very important Al once you are done with your cooking this is what you’ll be left with okay let’s start
Pury uh-huh the papa DOI who can think that yogurt can turn into a mosse like this that’s beautiful and then we can add pomegranate jelly as well now two or three cubes okay tumble goes on top and two pieces of fudge and you use one of the tool and that sits
Just like that wow okay that is happy with that yeah I think everybody would be so Jimmy is there anything you worried about doing it like you yes but I think I can do this well done it’s it’s art it’s awesome fantastic good luck thank you Chef you’re awesome and you
Too holy cow it’s amazing I sure hope I can do this I sure hope I can do it the celebrities now have 3 hours to prepare atle’s three course menu if they are at their best today if they really push themselves they could produce something absolutely amazing
Let’s go Alexis’s first job is to butcher and debone a whole haunch of venison oh okay it’s heavy I love this no one would let me play around with a big piece of me like this MOS is one of the most complex dishes on the whole menu the venison I absolutely
Love it’s a very special ingredient he needs to dice the meat for the venison Curry and precisely cut and trim seamless haunch steaks you cannot serve something that is not perfect so it’s quite daunting before making a start on the [Music]
Biryani butchered this ven I’m so proud Alex you not nice to see you you smiling I am so happy this is this is what I did this competition for I love this but you know you have one in
Three chances of winning this competition yeah that’s not great for a gambler as long as you don’t burn that yeah what do you mean it’s not great for a gambler one and three is not great
You want to be over 50% to put a beted down yeah but you’re in control of your own destiny it’s not a gamble is it I think you’ll find you’re in control of my own destiny good luck man luck thank
You I mean there’s so many elements that go into this and actually for me it’s it’s a little tricky because it’s it’s stuff that I haven’t really cooked with before so adjusting seasoning and stuff like that I kind of know it but I don’t if you know what I
Mean on the starter Louise has got her chicken Tika marinade made in good time smells scrummy it’s not a normal tea which you would buy in anywhere in the supermarket or a takeaway it’s a Muk te cover the marination is the key I think it’s a critical point
Right on to the next thing chicken wings chicken wings how am I going to cook the chicken wings next she needs to cook her chicken wings in garlic ginger chili and spices before lightly Brazing in chicken stock woo it’s crucial not to overcook them
Or they’ll fall apart when they’re deboned I’ve got two things on sort of on shove that in right next forgive me but I’m a veteran of many of these yes and you look far too happy and relax to me I’m just trying to get through it and I find in my life that
If I panic it doesn’t in any way help my performance you seem to me to be the sort of girl on a Friday night really drunk eating a birani down the Bengal Lancer in the ice Street
How much of a Step Up is this from what you normally do at the weekends apart from the really drunk thing this is a big big step up Friday night is curry night in my house so to
Be able to cook something like this would be just fantastic if I can do it I’m really excited about it next Louise has to make her two sauces from scratch starting with the spiced tomato chutney
I’ve got about a million things to do I still got to make the other fresh mint Chutney as well and then I’ve got to make my tempura and I’ve got to cook the chicken both chickens so there loads to
Do on dessert Jimmy has made a start on his traditional Indian pistachio fudge I’m making a proper bery this is cool sugar glucose and cream must be heated to exactly 120° to achieve the perfect fudge texture we’re almost the 120 Chef look how light and Airy that is it’s like bubble
Bath let me turn this down cuz I think we’re there now I’ll put this ingredients [Music] in quick mix mix mix really fast okay cuz the problem is that temperature going to drop really quickly and then
Your sugar’s going to set and you got a problem so you got to mix in really really quick okay [Music] so the Butter’s melted quick quick quick get in there otherwise not going to set [Music] okay have you ever cooked anything like this before in your life no I’ve cooked fudge in
Missouri but that was Hillbilly food and what about what about the fine bits like the layers of everything in the glass and all the bits no I love it but you know I love art and I love I mean
It’s like it’s like painting for me so when I got this task I was just over the moon because it is it’s like designing colors and mixing and making the presentation look cool and that’s what I love
To do I always say that to be able to be a good cook the first thing you got to have is you got to have a want yeah and you’ve got the want I do you you really want to do it yeah with the fudge
Setting Jimmy moves on to the rhubarb vanilla and ginger [ __ ] I’ve never used a ginger more we’re going to backpack this and then we’re going to steam it just like he taught me okay here we go is that cool or what check that out look at that that’s
Awesome there’s just over an hour until [Music] service and Louise is racing against time to get her chicken wings ready oo they look good to me let’s check it whether it’s cooked or not it’s perfectly cooked you’ve done a good job okay so now I’ve got to get bones out
Any any more beyond that I think they’ll start breaking up okay fine will you be ready for 230 you got an hour to go hoping I will be Louise must now carefully remove the Bon from all the
Chicken wings without tearing the skin I spit that one that’s annoying you can use that as a tester yeah gly bit thin yeah in twist and pull oh it’s really [Music] fly see work involved is quite extraordinary really can’t have any big bit that’s wrong oh look at that I think I’m
Okay the trouble is is that I can’t do lots of the crucial cooking until the last moment because it won’t be right so I have to wait all I can do is be prepared for that for that last minute brush on the main Alexis’s venison Curry is ready for atle’s approval pretty good
Okay pretty good good normally you would’t get that sort of comments from me but I have to say thank you Chef now he has to create the main course centerpiece by carefully building sharing pots of birani so nervous my hands are shaking with alternate even layers of
Venison Curry and spiced rice this is miles away from anything the Alex has ever cooked before don’t trip up now Alexis now is not the time for a slip finally the pots are sealed with dough thing about this is once you seal it bye-bye it gets opened on the [Music]
Table with just 45 minutes to go before service oh I did the same thing he did Jimmy’s papao finish steaming oh it’s perfect you think yeah way to go and now needs to be chilled in order to set okay cool down babies while it sets he moves on to
Making his pistachio sugar TW the liquid sugar mix needs to be heated to precisely 150° okay we’re there here goes nothing ah before it’s cooled and hardened come on baby does that look all right to me it does all right it is beautiful
That’s so you’ve never made it before no this is all new to me perfect it’s all right way to go we got some future in ptis Mike hey my dream is to come work for you someday this so cool you’ll have a singing Chef
Right today’s specially invited guests include some of the leading figures in modern British and Indian Cuisine actually I’m more nervous than contestants to be honest because their peers their friends to cook for them it’s a tall order I have have known AEL for a very very long time and he’s very
Critical of my cooking if I don’t do it right so I’ve got a chance to to do that now these are very different flavors and there’s understanding how they work um when you bring a dish together so you know there there’s a lot that could go
Wrong the menu choice is hard they pick products there that are going to really test every every inch of that skin these are three dishes that are really quite difficult to to put together even for the professional cook I would look at that and think well you’ve got to be on your
Game uh this is a really daunting task cooking Indian style food so uh this is this is massive so cheers for fa Che Le you got about 35 minutes to go okay so I think think you got enough time y but from here
On you cannot lose any time anywhere else 2:30 I won the first plate out on the pass yes chef the pressure is now on Louise both the main elements of her starter must be cooked moments before
Serving and to at all’s exacting standards right here we go first she has to perfectly cook her chicken Tika in the 400° heat of the Tandoor oven I don’t think it’s easy to be on top of this when
You literally never done it before the marinade is very critical in this particular ticka the chicken needs to be well covered well coated and the Marin needs to stick on it I’ve got to wash my hands let’s push it let’s get on next the chicken wings are coated in spicy tempora
Batter and deep fried oh yeah looking good they must be crisp and golden from for me the crispy Wing is very important if the temperature is not right and they’re not cooked well I don’t
Like Wing at all oh it’s scariness you need 12 pieces if I was you I would cook some extra y this definitely needs turning round put that there getting it right perfect cooking that’s the very critical bit for this particular T you don’t want to go and burn yourself
Cuz that would be a terrible way to come out of Master ow ow not terminal but quite Ouchy L you really want to keep an eye on your temp chicken wings as well because couple of chicken wings are looking a little burned to me okay these two aren’t looking very good to me
Okay okay fine it’s cuz I looked away wasn’t it get on with it because I think you’re late sorry sir another murder in the kitchen it’s ready shf okay get on with it Chutney I think it would be interesting to
See taking these classic dishes if they can actually take it to the level that AEL manages to take it when he serves them nice oh got shaky hands again I never had shaky hands in my life but the plates are looking good now so well done on that thank you very lo you
Happy with that if I did it again I’d move them slightly up the plates and not letting you make it again for now so let’s send it because they’re waiting service guys come on go on in spite of all the trouble you had with fr of those chicken wings I think
You managed to pull it off which is good thank you very much indeed Chef I can’t believe that Fried Chicken was nearly the undoing of me well that’s just made me smile I hope the five guests like it I’m sure they’ve probably all eaten here
Many times before so they’ll have they’ll know how exactly it should taste thank you very much Louise’s starter is tandori chicken tikka and crispy tempura chicken wings served with two Chutney spicy tomato and mint and coriander I quite like the look of
It because it’s it’s very clean very simple looking just want to dig in now because I’m starving you have to give credit for people who are not professional and they produce food like that yes the batter is a bit soggy the chicken has lost some of its marinade both the Chutney
Are really good they’ve got them right if that was served to me in a restaurant I’d very happily eat that I actually like the wings because mine was I think was nice and crispy I did enjoy it the coating on the wings was delicious the one thing that was missing actually was the
The on the meat of the chicken wing it wasn’t enough um for me there wasn’t enough seasoning I think you guys lucked out I wouldn’t have personally served these got soggy skin it’s not for me the star of the show really was was the batter I think for me and and the chaty
Hello good afternoon good after afternoon what’s been fascinating around the table is that none of us have really agreed on anything oh really gosh how interesting except both your mint Su Chutney and your tomato chutney were exceptional and don’t tell me you didn’t make them cuz you did
I made them I’m so pleased I’m I’ve never made them before oh I’m so pleased yeah I think you did a brilliant job all all things considered cooking food that’s out of your usual sort of looking range really delicious oh thank you so much I really appreciate it thank very much byebye
Thank you thank [Music] you I am really really excited to think that I might have pulled off two little sources that might pass in the Michelin star restaurant really proud I’ll always remember the kind of experiences of being in there and trying to put together these amazing things
PR Alexis quarter pass we are seing you got five more minutes to go okay I’m going to start my stir fry and then I’m going to play it up it’s a bit too high I think I think it’s too high there we
[Music] go Chef I’m not happy with this can I start again I think you got to because it’s burnt that’s way too hot I hope we won’t be late on this one [Music] now I love B garlic so I’m kind of really looking forward to that how it’s going to
Work Alex I think you’re good on that move on please [Music] yep I think the biggest challenge here is is getting the the venison right you’ve not got much room for error because it’s a very lean piece of meat if you take that lean piece of Venison and overcook it
Becomes dry we say they need to keep it nice and pink nice and succulent are you happy the way you have cooked the meat I am I think it looks great chef I think so [Music] too what else is coming the sauce is coming Chef we’re done let’s get on with it
Quickly finally Alexis must balance his curry sauce with dark bitter chocolate chocolate and venison is a real classic but it’s a French classic so that’s going to be the interesting part you happy y go for it look at that service come closer okay go okay let
Go wish I didn’t take so long doing it but I’m I’m happy with the food that went out you’re happy with it as long as you’re happy yeah I’m quite happy with it I have to say that it was last minute hi up but you kept your Cal so well done thank you
Chef it’s got a nice smell coming off of it mhm it’s nice and fluffy okay singular grains not overcooked from what I can see Alexis’s venison Biryani is peilow rice layered with venison Curry fried onions saffron and crushed rose petals served with spiced venison steaks
A chocolate curry sauce mushrooms wild garlic and a mint and cucumber [Music] riter we’ve got a dish here that uh requires a huge amount of technique and Technical ability in every sense getting the meat just right so so that you’ve got a nice crust on the outside and getting a
Really nice moist pink uh Center to the meat which they’ve obtained the sauce is not that bad really maybe the consistency had to be a slightly bit bit thinner than it was Pani is very hard to make I don’t have bani at all because it’s really hard venison inside that rice is very
Well cooked yeah and it’s got a nice amount of flavor too inside there for me the r and the rice is the best thing I could have happily eaten that all in all you know really hard to do
Well and um even as a professional I think you know you’d have to concentrate to get this one right hello good afternoon good afternoon congratulations sir thank you very much you have taken on something that many professionals would think 10 times before admit I thought about
It before attempting it as well it was quite scary because the Triumph was the Biryani and the and the writer actually was delicious did you great they were the two elements that we actually really enjoyed good well done for the for for for the effort the effort brilliant how
Many hours have you been um I have lost track of time I don’t know if it’s daylight outside I don’t know if it’s gone dark I don’t know life of the chef I don’t know where we are thank you
Very much sir thanks a lot well done thank you very much enjoy the rest thank [Music] you [Music] it’s a huge privilege to get a round of applause from people who know their food who’ve just tasted your food it’s fantastic I can’t believe I’ve been allowed to
Do it I feel so lucky I mean I can’t believe they’ve let me serve food here so Jimmy we got 10 more minutes to go okay are you ready I’m ready let’s start plating up all right
Sir [Music] okay did you taste it I did it’s you happy with it amazing [Music] recipe Mose nicely set Papa do is a baked yogurt and it’s it’s fantastic actually really looking forward to this because I’m born and Bengal and papa is the main kind of I am so looking forward to
This okay now rhubarb I need uh a little Spoon okay happy okay some crumbs there’s a lot going on and it’s going to be really interesting to see if pull it off come on baby okay look at that oops I broke The Shard darn it come on Jimmy there one more to go you clean your glass yeah
Yeah okay is that good or beautiful more colors there than the origin the osman’s outfits look at that that’s for sure service please there he is are you ready buddy okay one on top there you go I hope they
Like [Music] it right thank you sir well done it was so fun well you delivered I have to say that those plates look as good as mine [Music] I made a Michelin star dessert you believe it I’m going to rub that into my brother’s big time when I get
Home hey look at that amazing Jimmy has made Papa doy which is a steam set yogurt with poached rhubarb rhubarb [ __ ] pomegranate jelly toffee crumb a pistachio rose petal and sugar TW with pistachio Buy on the side
This is a joy to look at I’m genuinely excited about all its components um I can’t wait to try this that was a properly well-made dessert really nice for me on my palette is rubar and custard lovely if I have a a criticism I would have liked those fruits to be slightly
Tartter I’m not traditionally the biggest fan of buffao but this is absolutely lovely the rubar sauce was beautiful yeah it was really nice I really liked it the buy was really well made for a person who’s never done this before it’s perfectly well made this is really good
Born and brought up in Bengal the Papa has to be sweet and it’s perfectly well made for me that just worked I think a very high score from me on this [Music] one Hello friends how
Are you what an honor it is to be here with you thank you thank you how that it was so cool you enjoyed that oh wow and to to have Chef ad teach me the little tricks and it was just my brain my
Brain is still fried it was wild it was so cool it was delicious by the way really yes wonderful thank you so much you know how to make a guy feel good thank you so much thank
You to have these guys give me a round of applause not for singing But for cooking you know this amazing dessert it was it was awesome it was you know I felt like a inary rock star it was so
Cool they all turned out to be superstars in their own ways all three of them Louis was amazing she’s happy to cook something new which she hasn’t done before so I was pretty happy with the final dish Chicken Wing is the S subject to mix all those spices and
Put it all together and cook in a tandor was an amazing opportunity and I just enjoyed the whole thing I really really did what an incredibly lucky thing to have done and I’ve learned so
Much from it and I will try and cook like that again just loved it Jimmy is the coolest person I’ve come across his understanding his grasp of flavors with desserts is amazing and I think his presentation was spectacular I don’t know if I’ve proved anything to myself other than
Just the fact that I did it and that’s that’s a lot it was a life experience that I’ll always appreciate Alexis is very good he connects to the ingredients really well the way he handles things he is natural huge privilege working with a Michelin starf he taught me a
Lot of things that I’d never seen before I kind of don’t want it to end I kind of want to cook a few more restaurants perhaps kind of you know postpone the final for a little bit because the final means that it’s coming to an
End brilliant day food they did today was incredible I think this will demonstrate to all three of them what they are capable of but there’s only one more task and that’s the grand Cookoff that is where we take one of our guys and Crown them Champion bring it [Music] on these
Three are Fighters all three of them today we are in for real treat they got to be bold they got to be brave they’ve got to believe in themselves John now is the time to [Music] deliver today is a
Really exciting day you just sort of think oh just one more step and that lovely trophy could be at home or on the breakfast sofa so I’m going to try really hard I’ve so far surpassed my expectations
And of course I’d love to take that trophy home to the family I think that’d be pretty [Music] cool I’ve I’ve dreamt about winning I’ve also dreamt a lot about losing but this has consumed me this [Music] competition [Music]
Welcome to the master chef kitchen for the last time in this competition you three are awesome and today one of you is going to be crowned our champion give it everything you got just go for it for all your passion and knowledge everything you’ve got into these three
Dishes you deliver three outstanding courses you will be celebrity Master Chef Champion ladies and gentlemen for the last time let’s go good luck everyone good luck everyone enjoy [Music] our winner today has to live a food that makes you and I smile to lift this title
They’ve got to give us the acceptional the sort of dish you put in your mouth and it makes you close your eyes you sigh you remember it you remember it for years to [Music] come [Music] Louise on form is as good as any celebrity contestant we’ve ever
Had as Louise’s confidence has grown so as the style the complexity and the flavor of her Dishes I’ve tried to at least least mostly have done most parts of my dishes but you sort of think at the final Lou seriously could you have not cooked the whole meal once and the answer to that is no I haven’t had time to do so
Today will be the first time and I’m kind of excited to try it and my fingers look doubly crossed what are you doing with those raspberri I’m do you know what I’m measuring raspberries I want them to be the same size you’re measuring raspberries well I thought while I was chatting I
Could do something useful what are your three courses the ways first course is going to be a venison caracho with a truffle mayonnaise which is made out of a reduction I can’t even believe I talk like this of PK wine and truffle youw honestly I’m change so much um the second
Cause is seab bream on a bed of baby fennel straw chips pee and mint puree and tomatoes Posh fish and chips and your dessert is going to be a tower of Brandy snaps and and raspberries hence that I
Want the raspberries to be the same height and then I’ve got a ginger and a clotted cream ice cream cuz I love clotted cream I could eat it by the pot you’re pushing yourself really hard
Here oh no what have I done I’ve I’ve got about a million things to do what part of this extravagant 3 caes is causing you the most concern how long a list would you like there’s a lot of cause
Concern it’s the ice cream it’s that the Truffle mayonnaise works it’s that the carao I can manage to slice it thi thin enough um quite a few things are going on in my head I wish I’d never asked yes
Sorry about that amazing seeing you develop into the cook you are right now thank you so much your help I’m really impressed by Louise’s ambition I love louisi starter with a truffle mayonnaise if she makes that right I might take a pot of it home and spread it on everything I’ve
Got main course another delightful dish the fish has be cooked beautifully crispy skin just soft enough flesh dessert getting those Brandy snaps the right shape and the right size and the right thickness is really tough especially when you’re under
Pressure when she gets it all done fantastic it’s possible but she can’t get herself in a flap go on ice cream be ice cream you can do it 45 minutes gone hour and 15 [Music] left Jimmy
Osman is the surprise of the competition he’s come up with some really wild ideas but whenever you turn the heat up Jimmy Rises to the challenge but I’ve worked really hard I had one hour sleep last
Night because I wanted to get it right and it means a lot to me cuz to me making food is a performance it really is it’s got to have the right color it it’s got to have the right
Theater but more importantly has to have the right taste I think it’s going to be impressive we we hope what’s in that bowl Jimmy um this will be whoopy pie which is basically cornbread muffins and but little bit Jimmy see my kids have whoopy
Cushions yes but not would be pies well hope this doesn’t have the same result okay Jimmy um three courses my first course is um coconut shrimp with a uh orange and chili pepper dipping sauce then the main is a bourbon um short rib and then it’s got a
Whoopi pie and then a Texas slaw what’s a Texas SLO it’s basically a you know a SLO yeah but it’s Texas it’s a little bit bigger dessert is uh Jimmy’s Modern Art key lime pie I’m trying
To make foods that I like but done in a way that I’ve learned along the process Jimmy if you can do that that could be absolutely amazing really it’s whether you can do that right it’s a big
If Jim menu is All American celebration is sta coconut shrimp with an orange tipping sauuce B some marmalade and sweet chili sauce it could work but it is unusual main course a big brush piece of
Beef on the bone cooked in a pressure cooker and a barbecue type sauce made from Bourbon and a whoy pie I’ve never had before it’s a corn muffin and it puts a mixture of ghost cheese cream cheese
And bacon bits in the center of it the flavors sound brilliant dessert his take on a key lime pie he’s got little tiny bits of Key Lime mixture in molds how he’s going to present the whole thing
I’m not quite sure it’s just we Jimmy can a get it done and B make it look a little smart a little sexy oh no son of a gun shoot okay cool these babies off that was almost a disaster my whoopy pies were almost Whoopi guys you are halfway 1 hour
Left from the first mouthful of food that we tasted from Alexis we both stood up and thought wow Alexis impressed us with his Greek cooking John it’s good they’re the flavors he really knows and understands and they’re the flavors that we’ve fallen in love with
With the key today is to cook from here rather than here cook from the heart I think that’s what cooking is all about I just hope I cook well I just hope that at the end of today I
Can look down at the three plates of food and go yeah that’s what I wanted to [Music] deliver what’s the inspiration for these dishes so I noticed the little bit of disappointment when I didn’t cook Greek last time so don’t worry folks we’re back to Greek we’re going
To start with an octopus stado and stewed with onions balsamic vinegar a little bit of honey and olives and it’s served with uh what we call Fa but fa over here is the closest you would get
Is yellow split pea puree then your main is going to be stuffed chicken with chicken livs mhm it’s served on a bed of feta curd with uh beetroots and baby Globe artichokes griddled on the side dessert is going to be a sort of a backl of it’s F pastry Walnut cinnamon cloves baked
Together served on a bed of yogurt mixed with condensed milk I saw Jimmy do it at the Indian restaurant I thought it tasted Sublime and I thought I’ll use it you bought a lot of very interesting food at this competition some of them we both really liked some of them it’s
Divided us yeah good why is that good well I think food can’t we can’t all universally agree on something some of the best pieces of art some of the best pieces of writing have divided people people have said I hate it and people said I’ve loved it I think that’s where
Interest lies so as long as it’s not mediocre you’ll be happy as long as it’s not mediocre I’ll be happy definitely got the energy you got the ingredients good luck mate thank [Music] you Alexis is making three courses with seriously heavy Greek influence I’m really happy
About that it’s a gay man who comes onto a final Mar and does octopus how many times have you have one that’s like rubber or it’s slimy can’t be either of those things got to be perfectly
Cooked there are many things you wouldn’t consider putting with an octopus and honey may be right up [Music] there Alexa chicken th needs to be cooked all the way through and lovely and moist that sounds deep and Rich and de delicious the dessert of bav is probably the sweetest dessert you can
Get touch your touch your with yogurt and condensed milk as well so that’s going to be really sweet and sticky I think it’s a really dangerous three courses but Alexis was never going to play [Music] safe I think I’m okay [Music] and calm and breathe and everything is under [Music]
Control these three are really going for it faint art never won Master Chef title it’s all guns blazing I always come a Cropper and the plating up plating up always catches me totally [Music] unawares but you got 5 minutes please 5 [Music] minutes nothing to see here move [Music] On smoking hey chimmy it’s a bit too much theater [Music] huh you have got just 90 seconds to finish off whatever it is you’re [Music] doing I going to wipe that off I don’t like it I don’t like it oh my gosh I don’t like it that’s it time’s up
Stop how’ you do I don’t know wow that looks amazing buddy finished dude wow Jimmy I have to say that takes my fancy that’s got smoke underneath it yeah you the Hustler no come [Music] on Louise come join us how [Music] lovely go get hello hello
Louise your dishes are extraordinarily elegant smart and modern very well done thank you very much thank you Louise’s starter is venison Caraco with truffle mayonnaise and a herb salad [Music] I think that’s very lovely there’s no but it is very very lovely good it’s light in
Texture it feels light when you’re eating it but it’s still big with flavor that ticks the box of a starter as far as I’m concern the venison is just SE it enough with a little crack of pepper around the outside of it your mayonnaise is made really really nicely and
Silky and velvety with the richness of the red wine in the port and that little tiny hint of truffle you still get to taste the venison you still get to taste the Truffle if I was
Dining by myself I would probably put a little sprinkle of salt across the top of it but that was my only comment Louise’s main is pan fried sea bream with lemon and Caper butter sauce on a bed of brazed fennel with straw fries mint and pea puree and roasted tomatoes I think it’s
A great looking dish and it is quite simple in appearance but a huge amount of work yes lots of [Music] work I love love love that fish with the butter and the slight Sharpie saltiness of those Capers that is divine that’s the sort of thing that fills up your senses really lovely
And those CR crispy chips I like I love the way you’ve made the Pea puree but I think there’s too much mint in there I’ve over minted it I think you’ve over minted it I really love that pea
Puree with the mint with the crispy chips with the fennel and the fish because I like the boldness of the the loads of mint I like the fish has got its crispy skin and the fish has cooked really
Really well I like the style and I really enjoy it thank you oh my gosh thank you so much [Music] for dessert Louise has made a ginger Brandy snap stack layered with fresh raspberries and cream served alongside clotted cream and ginger ice cream and dried raspberry powder where did
You get that Master Chef stencil I made it no way yeah I did I love this I’d like it bigger the raspberries and cream in your stack is very nice the texture of a brittle snap it’s great however what is truly wonderful on there is the quality of that ice cream cold freezing
Ice cream in comes sugar and then in comes fiery Ginger you go from Ice to fire in a powerful and it’s divine well done your Ginger ice cream is fantastic creamy luscious decadent this lovely stack of Brandy snaps all crispy with fresh raspberries and cream it’s wonderful I
Think you’ve made a delicious dessert I’m over the moon that you liked it I will go back home cook completely differently and having really enjoyed myself thanks l [Music] you you can’t get better than that I’m really pleased because it it looked and tasted how I
Really wanted it to and I didn’t expect them to really love lots of bits of it I’m just happy really really happy Alexis come and join us [Music] hello hello [Music] Alexis wow we’ve got dishes here mate that look outstanding I mean absolutely outstanding thank you for his
Starter Alexis has made octopus stfo a stew with shots honey balsamic vinegar and olives alongside a yellow split pea puree known as fa garnished with brazed Caper [Music] berries everything on your plate is cooked beautifully that octopus is soft as you like not rubber in any way at all your
Father beam puree is lovely and smooth I like the olives with all those lovely Sweet Sticky onions but the strength of octopus I find very very difficult amongst the sweetness coming from the honey I very much enjoy it there is a honey sweetness to octopus it isn’t natural however
When it’s coated in the far puree it gives just a little hint of honey and gives it a beautiful rich smoothness and then the sharpness of the caper I think is wonderful it’s Dairy it’s unusual to
Serve a dish like this octopus and a puree and honey you got to have big tentacles [Laughter] mate for his main course Alexis has made a chicken ballotine stuffed with chicken livers garlic olives anees and oregano wrapped in Palmer ham and served on feta kurd with charred baby
Arter chokes peas and lightly pickled [Music] beetro that would not look out of place on the smartest of restaurants around the UK that is right up there as a beautiful culinary [Music] picture [Music] sometimes you get to eat good food and sometimes we get to eat Exquisite food that’s
Exquisite oh M that is fan absolutely wish I could swear tastic you got saltiness coming from the rich liver inside the chicken with a bit of bacon the lovely thigh of that chicken meat is moist and wonderful the sour sharpness of your curd underneath with a sweet peas combination which
Is very very daring in its own right and it’s fantastic thank you that goats curd and beetro is a tried and tested combination you put sweet pee in there with it as well it starts to get Divine
Then you start to attack that chicken and the whole thing just goes to a completely different level that tastes even better than it looks thank you there are celebrated chefs that would be proud to put that on their menu That’s brilliant thank you thank you so much thank you that
Means a lot Alexis’s dessert is Walnut fop pastry pin Wheels with a sauce made from yogurt condensed milk cream and pomegranate molasses decorated with pomegranate seeds and edible flowers wow wow you got some very very good flavors there instant hits of cinnamon absolutely marvelous
When you crunch down a bit of pomegranate and you get an explosion of sweet juice great flavors good cooking I’m finding it a little thick and sticky I really like it not this again well here we go again can’t take it I like all the spice I like
All the nuts I like all the pomegranate and I love all the Sweet Sticky sauce underneath you’ve always divided us yeah you’ve always divided us that’s what you’ve done I think that’s a good sign you know I think some something
Dividing that means you’ve you’ve made a bold statement so there you go thank you [Music] brilliant wow that was intense to have delivered that and to have got those comments I I I wanted to cry at some point I was just so Overjoyed Jimmy up you [Music] come I’m going to miss
That Jimmy grin oh my goodness I’m going to miss you guys thanks for everything it’s been great Jimmy it’s big it’s Bal it’s colorful with you eating your food is always very much like some called A Magical Mystery ride Jimmy’s starter is deep fried coconut shrimp with an orange
And sweet chili dipping sauce Jimmy simple but something you really want to pick up and dive into this little starter is lovely crispy sweet coconut on the outside of salty prawns the dipping sauce hot with chili and a little tiny bit of sweet orange reminds
Me of Japanese Yuzu dressing and then the bitterness of marmalade which I really like with the prawns and the sweet coconut awesome really good I like it very much Jimmy thank you its flavors and its textures are sounds Jimmy and it’s fun mate like its
Owner Jimmy’s Main is sticky bourbon brazed beef short ribs a jalapeno cornbread whoopy pie filled with bacon and goats cheese and Texas SLO finished with hickory smoke oh mate little bit of theater as soon as that lid comes off you are hit with unmistakable barbecue
[Music] flavor I’ve never had a whoopy pie before I don’t really care whe I see one again Jimmy it’s quite sweet it’s very stodgy what looks very innocent with that lovely piece of beef and
That SLO is anything but you get smoke sweet salty sour sharp and then hot it’s a complete journey of virtually every flavor description I can imagine awesome that’s incredible thank you unlike Greg I really like your whoopy pie because it’s sweet and sticky as it should be with the cream cheese
Filling and bacon bits in the middle and I think that is a really really tasty little sandwich on the side of your piece of beef because your beef is Fant fantastic it’s melting your mouth cooks really really well lovely and sticky from that bourbon barbecue sauce right it’s not
Necessarily the finest looking plate in the world but it tastes fine I’ll take that Jimmy’s dessert is a deconstructed key lime pie with soft merang lime curd and a biscuit crumb served with poached wild strawberries basil and edible flowers this just screams Jimmy made me over the top yeah yeah
Great Jimmy it looks a bit wild but it tastes great sharp lime in your key lime pie filling the soft sweet mering underneath the crispy breadcrumbs with a little bit of spice in them and those wild strawberries set the whole thing off fantastic wonderful
Jimmy it’s big it’s loud it’s colorful it’s it’s got Jimmy Osborne written all over it uh good flavors man thank you good flavors well done I love the fact that you like you both like how it tastes so that’s all I could ask for Jimmy thank you so much thank you both
Jimmy he not bad huh great comments I mean that’s more than I could have ever asked for great to finish strong with my friends glad they all did well and uh so yeah you couldn’t have a better
Ending gr oh that was fun well done hey we all did well we did well no but that was good that was great fun brilliant yeah had fun haven’t [Music] we you three probably don’t realize right now the cooks that you’ve become really consider the food
You’re cooking and have nothing but an incredible immense sense of Pride and achievement for the last and final time we’re going to ask you to step outside we’ve got to have a good long chat me and John one of you of course is just about to become
Our celebrity Master Chef [Music] Champion off you go thank you thank you very [Music] much brilliant brilliant brilliant effort by these three really really impressed restaurant quality food today Jimmy is a fun generous cook who has got better and better and I think we saw
That today you can’t help but smile when Jimmy serves your food he’s got his own style he knows how he wants to present things full of flavor it’s generous it’s opulent it’s it’s stuff that
People want to eat when you consider the food he did when he first started to produce food now of this caliber it’s been an incredible story it’s been an incredible journey for Jimmy regardless of whether you and I were divided by Alexus dishes or not they looked amazing I think his
Dishes looked phenomenal his chicken dish was just fantastic fantastic faultless that is one of the best dishes I’ve tasted in a long long time I was absolutely Blown Away by the skill he showed on that plate Alexis today I think he just hit Heights that I didn’t think were
Possible in Celebrity master cheef I think the guy is incredible Louise has grown in stature throughout the competition resulting in some real quality stylish food I think she should be really proud of herself the cooking on that main course was fabulous absolutely fabulous she’s always had
Knife of presentation but now what we’ve got is bags of flavor and she’s made herself a great great [Music] cook oh wow pH pH whatever happens we’ve had an amazing time I think my girls and
David will be really proud of me because I’m 100% happy with with what I’ve done and of what I’ve achieved this experience has added one more wonderful memory in a tapestry of memories that I’ve had in my life it’s been awesome
You know you’ve been working up to this for so long for this one moment I am so very happy and relieved and just I’m I’m just glad I made those guys happy and proud I [Music] guess It’s been a great final however I think you and I both know who deserves to have this title oh for me there’s one Stand Out C I have to say I’ll miss you I’ll miss your smiling faces I’ll miss your hard work but more importantly I’ll miss your delicious
Food I’ve Loved this year’s competition and I think a lot of that is down to the three people standing in front of me well done we’ve made our [Music] decision our celebrity marf winner [Music] 2016 is [Music] Alexis oh my god well [Music] done thank you guys you
Oh you’re brilliant you’re so well done it’s really amazing [Music] lasers aren’t we we came second that’s brilliant absolutely Alexis deserves that 100% he’s brilliant and it’s just been such fun to kind of go on this sort of big epic
Journey together we’ve just laughed and we’ve supported each other we’ve sung together just been really really fantastic FC so cool that forever I’m going to be a celebrity Master Chef finalist I mean come on that’s I’m going to put that at the very top of my
CV it’s one of the best decisions I I made just fly over here to be a part of this and I’m sure my family they’re real pleased with u with what I’ve done and I can’t wait to get home okay can’t believe it I just can’t believe it
Daddyy D Alexis is a very very worthy Master Chef winner allying that wonderful presentation to his Greek Heritage has resulted in some of the best food I’ve seen in this competition his food has become sophisticated exciting it is just fantastic
To E I love it a certain little something well done champ thank you so much thank you Brant effort mate thank you what a worthy worthy winner true cheers I feel great my family are going to be so proud um yeah [Music] sorry [Music]
That was my little victory dance pathetic but I love [Music] it I was happy with finalist but I’ll take Champion I like champion champion sounds daddy daddy Daddy Daddy Cool Daddy Daddy Cool Daddy Daddy Daddy Daddy Co Daddy Daddy Cool Daddy Daddy Co Daddy
2 Comments
Really enjoyed these, Jimmy is so nice, well done all.
Jimmy has been so much fun to watch. I’m a child of the 60’s and 70’s so I watched him when he first started performing. It is so nostalgic getting to see him again, and although he’s a lot older now, (like me), he still looks almost exactly the same as he did when he was singing with his brothers. His smile has always been contagious! That being said, I liked all three of these contestants. They are amazing people.