In this intense episode of Celebrity MasterChef, the final four contestants face a challenging Korean Fried Chicken test, attempting to replicate John’s intricate dish. The pressure is on as they identify and recreate the crispy chicken, pickled veggies, and spicy sauce. Later, the chefs gear up for the second challenge, cooking two courses in just 90 minutes for formidable restaurant critics. Watch as they craft exquisite dishes, including lobster laksa and truffle chips, aiming to secure a coveted spot in the final three. The kitchen heats up, and every move counts in this culinary battle!
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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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It’s the celebrity Master Chef finals and only the best four Cooks remain never in my wildest dream did I think I would be down to the last four brilliant I’ve started a kitchen on fire I’ve done everything wrong and somehow it turns out good I would be really disappointed to not
Get to the last three but any mistake now means that you’re out of the race I would love to stay till the very end I do think I’ve got what it takes so bring it on now they face their most demanding challenges so far there’s no place really in civilized society for cold
Soup yeah I think we found four incredible Cooks four great people with real talent now it’s finals with week we turn up the heat we want to find our final three it’s time for Business covered tops that’s what we like oh no no no no this is one of John’s Creations isn’t [Music] it welcome to the start of finals week you four have done extremely well to get here we are now going to hit you with two very very challenging tests we need to find our
Final three this is a palet and skills test throughout the competition you’ve cooked for us well today I’ve cooked for you you now have 10 minutes to taste that dish we want you to write down what you think went in to make that dish thank
You that’s so good John has cooked the celebrities Korean fried chicken with a pickled vegetable Asian salad they must now identify the ingredients before they have to cook it themselves there’s a lot of ingredients here I mean as a pet test
To identify this many is very challenging show us what’s in the dish the key to getting the dish right is the crispy chicken coating which is made from two separate mixtures a dry mix flour paprika white pepper and celery salt with a little bit of sugar and
A wet mix made up of milk egg buttermilk and my secret ingredients cream of chicken soup you’re adding chicken to chicken to make it taste more like chicken that’s frightfully tricky old chap see the chicken now is all coated in our flour mixture see in so now I’ve got my wet
Mixture and my dry mixture on the outside of my chicken back into the dry we would get a crispy chicken of salts if we made a flavored batter and dip the chicken in we would still get a crispy chicken yes now you see it’s all crinkling cuz it’s bits of flour and
Its bits of batter all mixed together so no breadcrumbs frying tonight the chicken needs to cook for about 8 to 10 minutes the crispy fried chicken is served with a special spicy sauce good blob of this stuff got you Jan which is a classic Korean condiment taste that oh well
It looks like tomato puree it’s anything but yeah that’s salty and hot rice wine vinegar sesame oil brown sugar ginger garlic and water also go into the sauce consistency I would like is so It Coats the back of the spoon properly the metal doesn’t show
Through served alongside the chicken is pickled radishes carrots and cucumber combined with a chili bean sprout and Herb salad what interests me is how many of these ingredients they’ll actually be able to see and how many of them they’re
Going to have to just rely on their taste buds and finished with a rice wine vinegar [Music] dressing what comes out of here most of more than anything of course is the mint and the Thai Basel [Music] yes because the two different coings under that chicken that chicken will
Stay crispy sprinkle it with with sesame seeds wow [Music] some deep fried garlic and chili across the top so there you have it my Korean fried chicken with an Asian salad they’ve got to identify the pickling liquor for the veg the dressing
For the salad the sauce for the chicken and what you’ve coated the chicken in y crying out loud all of them shown a good amount of skill so I think they’re going to be able to do this
There’s so many ingredients even in the salad so you’ve got to sort of pick through it work out which vegetables he’s pickled which I think are only three as far as I can work it out now the chicken is absolutely delicious it’s hugely spicy which is good
Cuz I’m known for kind of like slipping with the cayenne pepper trying to work out this sauce quite a bit of chili very spicy this is like Asian fried chicken it’s really good and it has a kick I don’t know what that is but it’s kind of tastes like a curry powder you
Know I can identify pretty much most of it if I’m asked to recreate that I think I can pretty much handle the salad but when it comes to deep frying that chicken and making the coating sauce I think I’ll be in real trouble it’s totally not my area of
Expertise right you’ve tasted it you’ve written down what you think has gone into that dish now what we want you to do and I’m sure you’ve guessed it we want you to make John’s dish under that cloth are some ingredients that went into making John’s dish
Be careful there are also ingredients that didn’t oh man have a look at the ingredients t H interesting 1 hour and 15 minutes of your go I wouldn’t even know where to start to help the celebrities the ingredients have been split into trays for each
Element including a tray each for the dry and wet coatings and one for the sauce looking at the spareness of Alex’s list of ingredients this isn’t good I think I’ve got a good palette with the tastes that I know I can use the tastes that I’m very familiar with and
Create a good dish but what I think I should be doing more of is bring in t that I’m less familiar with let’s say that’s not a Million Miles Away Alexis what do you think of this task you don’t look particularly happy to be honest absolute nightmare worst case scenario
For me I do not cook um Asian Foods at home at all plus I’ve never ever deep fried anything in my life oh dear yeah oh dear was the first thing that went to my head you’re in a bit of
A pickle old son huge yeah so what how do where do you start well I started with the salad cuz that was the easy part uh cuz you can identify that the biggest I think i’ may have got the wet
Sauce for the chicken okay close to it’s just the process of deep frying a chicken I just I don’t know what to do so I’m going to go for putting the chicken in a bit of Buttermilk and egg and
Then putting in the flour okay fine I couldn’t say I I can’t I can’t give you any tips on that [Music] Alexis chicken looks pretty decent to me it’s got a nice thick batter on it and it actually looks
Okay I think what I’ve learned over this competition is that I like really spicy food I love Chili’s I was born in Hong Kong so maybe it goes back all those years to when I probably take tasted things when I was Tiny Louise has done pretty
Well in the stuff she can see hasn’t done that well in the things that require your taste buds interesting sweet and sour sauce actually it could be sort of like a sweet and sour Shake of bake who [Music]
Knows did you enjoy the ingredients you tasted I absolutely love them and I particularly love the salad um as well so I got to work out what was in the dressing cuz it’s like a sweet it’s
Sweet and sour isn’t it two things going on here and you identified the breadcrumbs on on John’s dish did you I’m not 100% convinced there were breadcrumbs on that dish cuz it was sort of they
Seem to be very smooth but panko breadcrumbs I think can go like that how have you stuck the breadcrumbs to the chicken first of all I rolled them in the flour with the spices coated it in
The egg and then into the um breadcrumbs and then you rolled it in the in and I shook it in a bag cuz jimy said to do that Jimmy told you to shake it in a bag so you shook it in a bag and it seems
Do you know what blame do you know if Jimmy told me to shake it in a bag I’d probably shake it in a bag Louisa’s chicken it’s not Fried Chicken as we know it it’s crumb chicken and the problem is that won’t take up the sauce that crumb
Will just go really soggy when you put the sauce on 45 minutes left 45 minutes Jimmy seems very comfortable with this the man of the United States the home of fried chicken what it’s going to be about is really the flavor that goes in the salad for the dressing and whether
You actually get the chicken crispy if I were have described my cookery skills when I came into this competition it was Mayhem but now I’m more [Music] focused Jimmy what are you doing I have no no idea
What are you going to do with that chicken now I’m going to bake it ah I think it is a combination of deep fry to crisp and then put it in bake bake on this sauce that’s my guess what do you think of
This challenge love it it’s like playing a cool game you know what I mean and and you’re racing against your friends and it’s fun it’s awesome I don’t suppose you ever expected to be in the
Finals so didn’t expect it can you win it Jimmy I can get close I’m getting more dangerous every day Jimmy has fried the chicken and then he’s put the COA on and now he’s sticking it in the oven that’s the way he does it that’s fine let’s see let’s see how that turns out hope that’s right 30 minutes left I’ve got a great sense of smell and I’ve got
A good sense of taste I think what I need to work on now is uh to keep my co and um presentation look at the all the things he’s written that’s the busiest bit of paper by far we’ve seen um Sid du Asian favors before he understands the balance of sweet sour
Salty and hot it’ll be the cooking of the chicken that will be the thing for Sid you look more comfortable than I’ve seen you in a few rounds actually oh really yeah are you happy I’m very happy yeah you are aren’t you yeah I love these flavors I mean that sauce
Is you know that is unbelievable I love that uh the sauce that goes on top you’ve never seen this dish before how where where do you start I sort of getting the general gist and then I’m sort of just making it up right right okay but hopefully it’ll be exactly the same so
What have you used to fry your chicken just Egg and I use the soup right because I get that the coating on that chicken was almost like a you know a thicker than an egg so it
Had to be something else let let’s hope you’re right and John doesn’t end up laughing at you okay he’s working it out and he’s working it out very cleverly thing is that he hasn’t cut his chicken in any places at all and I just
Hope that chicken’s going to be C in all the way through to the Bone last 5 minutes guys last 5 minutes final 60 seconds that’s it time’s up that’s why what did you make yours with then so buttermilk which I now have a sneaky
Suspicion was chicken soup I think he put it into the chicken soup yes I thought yeah and then I I Ed chicken soup did you not egg I didn’t know that I didn’t I justed how you
All know the chicken soup you chicken soup it’s a trick I don’t know about did you put chicken soup in I didn’t I was thinking about it but I thought surely they wouldn’t do that the celebrity’s first test of the finals has been to recreate John’s Korean Fried Chicken first up is Louise
You breadcrumbed your chicken because that’s the only way I know to make it vaguely like that I knew that there was something wrong with that but I just couldn’t think of my way out of the box have I out hotted John
Road it’s the vinegar in the dressing oh okay uh you’re chicken chicken is lovely and moist and I like the heat of that sauce across the top the thing is because it’s breadcrumbed the skin has stayed a bit a bit fatty your salad pickled vegetables I really like all the herbs
I really really like but for me there’s too much vinegar the balance of vinegar and oil is just not there it’s not right cooking wise and assembling wise very good your flavors aren’t quite the same as John’s the biggest issue there for me is the skin isn’t crispy
Mhm I should not have put it in the oven if I did it again I would obviously now know but thank goodness it was not raw chicken and um they seem sort of mediocrely pleased if that’s even a
Word you’ve got a really good palet Alexis you you really do I don’t know how you’ve done it some you’ve got something which resembles what it should do I like the fact you fried your chicken and you coated the sauce afterwards which was really good I think your salad’s great there’s
Loads of mint and coriander in there thing is your chicken could probably do with just a little bit more cooking yeah I was worried about burning the outside and just found it hard you’ve got a crispy coating on there you’ve almost got the flavor that John’s got but you’re
Missing chili heat on your chicken however that’s not bad Alexis you know I feared for you mate because you didn’t look comfortable yeah yeah I was panicking yeah that was possibly the toughest challenge we’ve had so far dealing with the Asian flavors plus the deep frying
Of the chicken for that to have been my first attempt and John and Greg saying you know I was all right you did a good job I’m really thrilled with that cuz that could have been
A complete and utter disaster I think I might have got away with that so bad not so bad got away with it how’d you go Jimmy I made some mistakes and I’d like to do it over again [Laughter]
Please the outside of the chicken rather than being spicy Korean is more like toffee popcorn Fried Chicken it’s quite sweet really it’s too sweet for me okay because the sweetness it gives you a sort of false sense of security and then the chili hits the back of your throat yeah it’s
A double punch yeah it’s a double puncher right you think you’re safe and then you get jimy um your salad is very very sharp with vinegar okay I really like the crunchy vegetables going all the
Way through it and I like there’s lots of herbs you got mint you’ve got the Thai Basel and youve got the coriander which is great um you even got a little bit of chili running through it
But sweet chicken wow did you put a little bit of Honey on the what has made your chicken so sweet you know I can’t remember but I don’t think I put any any sugar in it what’s that
Big jar of brown sugar half empty for Jimmy I must have had a a brain burp and threw some in there I don’t know I didn’t make the chicken as crispy as it should have been because I knew
Better than that I’ve made Fried Chicken tast it all right but it didn’t taste like John’s I got through it anyway it was sweet and then it pow did it really really Hur oh my gosh
Wow you used chicken soup in your batter yeah how’d you work that one out I kept sort of looking at your chicken and I saw a little sort of coating of what seemed like egg or I don’t know it just
Seemed different thicker so I think you got closer in your method to John than anybody else well done you’ve got a really good palette s like a really good palette little bits and piece on here are absolutely spot on you’ve got the heat of the chili you got a little bit of sweetness
Of sugar you got saltness of soy all running through it with the the sesame seeds but for me the chicken’s just a bit over cuz they’ve been cut into small pieces and it’s been deep fried first and then it’s being baked in the oven with the sauce starting to dry
Out a little bit I like the dressing on your salad I’m picking up a little bit of peanut oil I’m picking up a little bit of Sesame in there as well you’ve got the pickling of the vegetables absolutely right I think you got pretty close pretty close to John well
Done obviously it’s difficult to get it completely bang on you know without a recipe but um I think overall they said that my flavor and the the dish was pretty close to John’s so I’m happy with that let me tell you that was a really complicated lengthy dish using many
Many ingredients and you have amazed me however we need to warn you what comes up next is really really tough thank you very much indeed see you soon [Music] you’re impressed I am impressed yeah I never thought they’d be able to
Recreate your dish but actually they came pretty close all four of them demonstrates today how much talent these four have got yeah these four have got really good petts sure and the thing is they did take the time to analyze the dish to pull it apart and then
Recreate and try and build it great round as four continued to move on but this next round is brightening our CBS are going to have to cut for four respected restaurant critics this is a very big deal because they are cooking for a place in the final [Music]
[Music] three it’s day two and the last chance for Sid Alexis Louise and Jimmy to prove they have what it takes to make the final three my heart is just going at a million miles an hour adrenaline’s kicking in I’ve got her
Impress I’ve got to pull out all the stops I’m really pushing myself today because I think that’s the only way I could possibly make it into the finals if I were in the final three I’m going to quit Show Business and go into restaurant touring and being a chef
Welcome back to the second challenge of finals week today’s critics day you have a really tough gig today two courses in an hour and a half your first course in 1 hour and 10 minutes 20 minutes later your second course at the end of this there will be three
Finalists let’s [Music] cook I have to say we have four incredible cook Louise is back to form when her food is good it’s shiny it’s smart it tastes really good and that’s what she’s got to do today I think I’m going to approach this in the way that I do my
Job 6 and A2 million people watch breakfast every day I never think about that I just think about the one person that’s watching and that’s what I focus on one person not for really scary critical critics cuz if I think about that that will throw
Me smells good two courses yes to try and fight your way through yep what are your two courses my two courses my first course is a lobster tail laxa which I’ve made specially for you and then a passion fruit and white chocolate cheesecake is a cheesecake sexy enough oh it’s
Going to be so sexy the chocolate and the and the cheese mixed together are actually really delicious and then there zingy top to it which is going to be like a jellied top as well and what would a place in the final three mean to you I might faint I would be over
The moon delighted uh and all the rest of it and really excited [Music] actually Louisa’s cheesecake is a set cheesecake it’s not a baked cheesecake I think doing a good chees cake and the amount of time she’s got to make sure every single part of that is set properly is a tough
Job Alexis does flavor you could have that as a banner over Alexis’s bench because he really does conjure up some of the most amazingly beautiful tasting plates I am sleeping eating drinking thinking only about [Music] food my wife talks to me about things that need to be done around
The house she can see that I’m think I’m going yeah yeah yeah do you think Tomatoes will go with beetroot what are your two courses so the first course is uh pan fried cod served on a bed of gerro mushrooms and spring spring onions with a butter and Cherry sauce Wow first
Of all I wanted to show that I can do something different and that I’m not constantly cooking you Obin and Greek stuff you’re not going to do something Greek well the dessert is Greek the dessert is Greek you’re getting bugata for dessert which is a a custard felo pastry
Served with lemon and cinnamon syrup it was one of my favorite desserts in Greece just takes me back to Childhood how do you feel about cooking for four restaurant critics Alexis uh I’m trying not to think about it I mean in my mind I’m just cooking for you Two I think Alexis is playing with fire I really do I think he’s going out there with some really quite big flavors and he’s got to tame them he’s got to tame them like a lion tamer he’s got to get them under control see we know is an instinctive cook and has
A really good palette and when he puts his mind to it can produce some great food today my first course is a gaspacho soup accompanied with uh sliced bread with some crab on my main course is Halbert with a roasted cauliflower puree with a sanhire cette
Broccoli Capers they’re not too over complicated crisp clean flavors that show off the ingredients gpio and then what sounds like a very sophisticated halet dish yeah are you using recipes today Sid no I’m not John so you’re not staying on form cooking by Instinct
Y can you make these look really pretty I hope so that is that’s key that’s uh that’s that’s my number one priority you’re confident Sid yeah I’m quite confident yeah yeah good good luck thank you the casao with crab on chabata I think sounds fantastic but the Haler is concerning
Me with the number of ingredients he’s got on there for some reason he’s got two cauliflower PES and I don’t see how Sid can make it work in your mouth and make it work visually there’s no room for any mistakes they will pick up on anything that is not cooked
Right you never know what you’re going to get with Jimmy but you know it’s not going to be dull he has given us some of the more unusual dishes that we’ve seen in the competition so far though John they’ve
Worked if I do this right I think I have a shot to continue but it’s going to be you know full on the timing is everything I’m going to be dancing all over that kitchen I’m going to put my tap shoes on just to make sure so I’m I’m at
Home so the starter is the starter is a duck egg over asparagus with some St George mushrooms m co rack of lamb and I’m putting it with a Ratatouille and then I’m going to come up
With this cool little mint sauce that goes around it Jimmy Jimmy mint sauce and then with a side of chips uh with the Truffle you don’t know when to stop there I it’s on the side how do you feel
About cooking for people who spend their life critiquing restaurant my whole life I’ve dealt with critics uh rude ones whatever at the bottom line you’ve got to be happy with yourself that you’ve done the best you can do and at that point you’re going to be spoton no matter what they
Say asparagus and a duck egg what a wonderful idea but the mushrooms are a little bit strange upon the side I don’t know why they’re there I shouldn’t like Jimmy’s main course because he’s chucking the kitchen sink at it there’s something about truffle chips mint and lamb that is really getting me Going 25 minutes on your main course Louise they are cooking for a place in the final three today the food has to be special and they know it they know [Music] it dining today are some of the country’s most feared food
Critics Toby Young has critiqued restaurants for Publications on both sides of the Atlantic it’ll be interesting to see whether the contestants get the basics right if they try and do something new something that they’ve never tried before that’s when they’re going to come across them Richard
Vines is a veteran of the British dining scene and is currently the chief food critic at Bloomberg I just want people who can cook and understand flavors and who can give pleasure on the plate Grace Dent is renowned for her Frank opinions in her restaurant column for the evening standard
Magazine I don’t think that they’re going to benefit from The Experience if I just come in and I smile and I say that everything’s nice so I’m going to give them as honest a criticism as
I would if they just opened a restaurant in the center of London Joe wari was co-founder of the world’s 50 best restaurants list increasingly I’m looking for for simple stuff done really well I’ve skipped breakfast for this so mostly I’m hoping to have something decent to eat
[Music] you got to hurry up you got about 3 minutes before your laxa needs to go get those in the fridge if they sit you always put some more time yeah I’m liking the sound of Louisa’s main course that lobster tail laxa do you think that she’ll
Risk giving us heat cuz that’s quite a precarious thing to give to a load of strangers smells good these dishes are due in 60 seconds yep get in noodles get in get in right Lxa go go go go go go go go well on see you later thank you very much Louise has served a spicy lobster tail coconut laxa with rice noodles I really want to get started because it smells good I think the flavors are quite good it’s not too sweet I’d like a little a little bit more heat but the flavor basic flavor is good the uh Lobster’s overcooked I think
That there’s some great technique here that she’s made a beautiful consistency of sauce I wish that she’d been more confident with just banging the flavors in there I think this is a brave effort because the thing about cooking something like this it’s a dish that everyone knows so it’s
Quite a brave thing to do because everyone’s had a good one and I don’t think it’s a bad effort this not enough profit to cover the noodles which is a shame cuz I really like that sauce it’s got the flavor of lime leaves and fish sauce and coconut milk and I find it
Very very [Music] moish have you worked out you going to do with your dessert if it doesn’t sit nope I think that it is only the jelly that hasn’t set I think everything else is fine passion fruit and white chocolate cheesecake sounds a bit rich and sickly it’s quite a simple and dare
I say girly Choice it is a girly thing but this girl doesn’t actually want it already you’ve got four minutes and five cheesecakes to get out of molds no that was that was a practice that was a practice one watch out
Everybody come on Lise get it done get it out it’s coming Splendid come on wonderful stuff are you happy with that it is sort of like I imagined very good very good okay right let’s go see you later H bye [Music]
I really hope you enjoyed your uh main course um I thought you might need something to freshen your mouth a little bit after that so you have got a passion fruit um white chocolate [Music] cheesecake not for the first time in my life do I feel slightly humbled by
What I said before this arrived this is great this is really good it’s got this big Citrus smack in the face and I love it the textures are good the flavors are good I really love this it’s one of the best cheesecakes I’ve had and that
Base I love that yeah base is good and the passion fruit is lovely I can’t stop eating it I’m meant to be pacing myself I love that I absolutely love that it’s a tasty cheesecake a really tasty
Cheesecake in your head it’s so silly so think I’m just going to give up but you can’t give up can you you can’t give up oh lordy lordy I’m pleased with what I did it looked nearly
Like I wanted it to look and that’s all I can ask for that is all I can ask for today 7 Minutes Alexis 7 minutes thank you cod with Shir rolls and grilled onions and Cherry butter sauce
I’m a bit worried by the Sherry butter sauce I think that might just unbalanced dish be bit too much for the fish I’m skeptical about that as well your fish needs to go out in 5 minutes yeah it’s fine Beautiful beautiful colors mate beautiful love lovely looking plate come on done let’s go okay fine hello [Music] hello so you’ve got uh pan fried cod with crisp speed up skin served on a bed of uh new potatoes joll mushrooms and spring
Onions with a cherry and butter sauce hope you enjoy thank you very much [Music] the card’s perfectly cooked it’s flaking really nicely um nice bit of caramelization on the onions the jelles are perfectly cooked and he’s hidden some spuds underneath as
Well which really pleases me the sauce is really good I was worried the sauce would be too strong but that works well but just needs a little bit more seasoning that’s the only thing to give it a bit more Punch If I didn’t know he was a a
TV presenter yeah I wouldn’t be surprised if he was a chef this guy isn’t messing about I was worried about that sauce I mean it is buttery buttery rich and that cherry has added just a little hint of sweetness and it’s given it depth that’s a very tasty very ambitious
Dish Alexis’s dessert is bugat with lemon and cinnamon syrup I’m I’m excited by this dessert I mean he’s from a Greek family he ought to know how to make it he’s putting himself under a lot of pressure here you know these are fiddly fiddly little things
To do so they should have stayed crispy which they have as long as it’s not too sweet that’s really my [Music] concern you get a whole one too big isn’t it I don’t know [Music] this looks under times better than I thought it
Would oh yeah of little thief what else guys on the plate that’s it no cream or anything nope okay here we go go that’s lovely that is absolutely lovely intriguing uh what you have in front of you is bugata which is a greek dessert
And you’ve got a lemon cinnamon syrup with some candied lemons in the middle enjoy thank You the combination of flavors is good the combination of textures is nice as well I found it just a tad stodgy if you get a mouth full of it with the syrup with the with the Rind through it it’s lovely but just on its own it’s it’s quite hard work needed a much
Smaller portion though because this is a kind of Mammoth thing to eat it’s satisfying but it’s not delicious that’s a weird thing but in a very pleasant way that’s an odd thing it’s like an unsweetened back lver with marmalade put across the top that whole thing things should
Be smothered in that lemon sauce and I mean smothered as a dessert it’s not sweet [Music] enough I felt very rushed somehow I thought I had a loads of time and then I didn’t have
Time so I feel a bit deflated I feel as if that wasn’t I wasn’t on my aame that was my C game right come on Sid watch your toast Sid happy with that yeah you’re going to smash a bit of oil over at the end there’s no place
Really in civilized society for cold soup maybe if you’re somewhere in the continent outside in the sunshine it was hot gpat would be nice we’re in East London now aren’t we we’re not in the Contin
[Music] it may be wonderful and then I will eat those words maybe the crab core will lift [Music] it go on mate well [Music] on [Music] first course you have a a GPO served with uh crab cloth white
Meat on the side dressed with a side bits of cucumber onion and tomato appeti thank [Music] you this is everything that I absolutely feared and then so much worse it’s way too spicy it’s like he’s poured chili oil into it or something I think it tastes a lot better
Than it looks I think the main thing he’s he’s got wrong here is the texture of it and the thickness of it it’s way too much like salsa however I do love that crab toast if there was a tray of those
Sitting on a Spanish bar and they were serving booze I would be most damed with this this is great it’s a puree of vegetables in a bowl as delicious it might be the question has
To be what about the cooking there’s a lack of cooking here Hal dish to go yeah I’m going there yeah pan fried halber with roasted and cream cauliflour purees fennel sire and Sumer vegetables we’re supposed to be out the door in three oh yeah I
Know individually I find those things delicious I just hope he can pull that off [Music] look at that what’s happened to you I’ve gone all cheffy on you mate who are you and what have you done with Sid what’s got to go on it one more puree [Music]
Yeah done take it in with a big smile on your face go on good job sis go on oh look at that thank you hi there we got a halber with uh two different types of cauliflower puree a Nutty roasted cauliflower puree and a cream cauliflower puree with
Broccoli sire and some pickled cette and fennel okay enjoy thank you very much I think he’s overcooked the Halibut a little bit which is a shame cuz it’s such a lovely piece of fish it’s just gone a little bit too far it’s
Needlessly complicated and ambitious and if you took a few things away it would be much improved we don’t need two pureed cauliflowers I think just the roasted cauliflower puree he’s thrown everything at this plate but um sometimes that’s too much he’s got a little bit of acidity in those Capers
And over those vegetables little bit of sharpness and the fish is flaky and beautiful I think the fish has cooked really well but the whole thing needs seasoning I feel I’ve done the best I can um and hopefully that’s that’s
Enough Jimmy got 5 minutes on this starter wow how we doing on time young man not great sir what are you behind on uh these eggs uh I need to put one more and one the yolks just broke like an idiot don’t smash any more yolks they’re be gentle with them
Jimmy duck egg with St George’s mushrooms on a bed of roasted asparagus everything’s got to be precise hasn’t it cuz it’s so simple there’s no you can’t afford to overcook his egg or Anything okay o did I break it no please please no you didn’t no you didn’t one more I know this is not the way to do this guys sorry come on [Music] baby what else going to go there some mushrooms
[Music] right you done Jimmy no sir come on where do you got to go Trel from a distance from a distance I knew it what do you guys think I think that’s great I think you should go right now okay good job Jimmy hold on Jimmy thanks guys Jimmy
One minute thank you Hello friends hello how are you good thank you nice to meet you my starter today I’ve prepared for you is in season it’s duck egg on asparagus with St George mushrooms hope you like It this is really really beautiful asparagus but it’s just on the point of mushiness isn’t it yeah I think the asparagus has been overcooked but the important thing is the yolk which I think he he has got right and I think this is you know it’s an enjoyable combination the good thing about
The dish is the Simplicity but then everything has to be perfect he hasn’t kind of smashed it the spag is cooked nicely I like that it’s lovely and soft and not too crunchy mushrooms with the herbs lovely are the egg yolk just enough that
It makes a sauce across the top of the aspas everything’s seasoned really well I’d eat the whole lot it’s not the most complex dish in the world but it tastes good Jimmy got 9 minutes you right with that I think so I’m going to pop these fries in
One more time Jimmy’s main course is lamb chops with truffle and Parmesan fries and Ratatouille the danger obviously is overcooking lamb are you happy with the way they cooked Jimmy I’m really happy with it you want them nice and pink in
The middle and a little bit of char in the outside you have 5 minutes Jimmy [Music] okay now we take three of these guys one two come on boys where’s my squeezy bottle guy oh yeah yeah right what else you going to do chips in bowls yep quick
Quick G Jimmy SMU that stuff come on come on baby come on come on Jimmy come on where’s the last you’re not eating the chips Jim you want to make sure you told me to taste everything okay right come on let’s go all right what do you
Know the main is a rack of lamb on a bed of Ratatouille with a little mint pesto the chips are three times fried with a bit of cheese and truffles so I hope you like it it looks quite appetizing and I can’t wait to start in on the [Music] lamb the chips are
Excellent um the lamb is well cooked not too rare not too well done just about right ratu is good the flavors are good and I like the fact you know to Jimmy the American has come and give us good British food you know well apart from the parmesan I think that Jimmy
Should be proud of himself for that plate of food I think it was one of the best things that’s been brought out today there’s there’s a lot there’s a lot to feel happy about on that plate the lamb is cooked perfectly all the Fat’s been seared away the mint pesto is full
Of flavor these chips are cooked well they’re seasoned really well and that’s good quality Wow that was a bit intense you know there’s a lot of things I would have done differently but I kind of just freaked out a little bit I never usually freak out anyway it’s done and dusted what are you going to do
Right I think today we’ve had some really good food we’ve heard what the critics have now said we need three not four one of these has got to go home Alexis’s fish dish was the critic’s favorite dish of the whole day that Cod was great Cherry butter sauce very tasty wild mushrooms potatoes
Radishes it was a great great thing Alexis gave us a greek dessert that I’d never seen before nothing really wrong with it it was almost like custard Meats bread pudding for me Louis had a
Good round today her laxer of types with a spiced sauce was great with lober on top it made it Posh that’s the whole idea of it all she need was a bit more broth in those noodles a cheesecake is
A simple thing so it’s got to be good and hers was good John I mean it was delicious what we wanted from Sid was a real go at presentation gaspacho I thought with the with crab on the toast look
Really pretty but you pointed out we both agreed there wasn’t any cooking the critic’s questioned why it was that Sid was throwing ingredient after ingredient at that halber and he’s done it before Sid keeps on putting stuff on the plate that is not necessary for me the halib dish it looks great
But it lacks seasoning Jimmy gave us the simplest of dishes asparagus with a beautiful Rich duck egg across the top and mushrooms that he cooked in butter it was a nice thing the critics however felt the asparagus was overcooked Jimmy did cook a really good piece of lamb and then he followed
It up with those glorious chips with cheese and truffle John that was a sort of thing you have one you’re going to have a bag full aren’t you I don’t know if I’ve done enough I’ve done
My best you know it’d be so cool to say that I was in the finals I mean I’d go home with a big head I did as best as I possibly could do today and if that’s good
Enough that’s fantastic if it’s not I’ve had a fabulous time but I don’t want to go home well yeah I’d love to go for I mean it’s been like 4 weeks of constant cooking and learning so you know I don’t want to go home yet I’d be gutted if I went home
Today absolutely gutted because missing out on having that opportunity to win it that is gutting I don’t want to say goodbye to one of them but somebody has to go home really hard decision they’ve worked so hard all four of them to to get here and they deliver good food today [Music]
We need to find our final three and with the help of the critics we’ve made that decision the contestant leaving [Music] us is Sid it’s been lovely to meet you that looks so take thank
You I don’t feel like I’ve been hard done by I feel proud that I’ve got this far I got to take my hat off to the other three really good Cooks so you know I feel proud congratulations oh my God you did oh my
God come on run around come on oh my no I can’t even run I cannot believe I’m in the final three it’s ridiculous and I just genuinely feel sick with oh my goodness I’ve got to do something now more amazing in a very short space of time I cannot tell you
How happy I am right now can I win it I’m in the final I got a shot I’ve got a one in three I’ve had great success in my life and a lot of failures but this was something that wasn’t on
The radar and those kind of EX those kinds of things that happened to you in your life cool [Music] yeah next time it’s the final of celebrity Master Chef the three finalists face two tough challenges cooking at Michelin star level with one
Of the country’s best chefs right here we go before cooking their final three courses at the end one of them will be crowned celebrity master cheef champion [Music] 2016
3 Comments
How call is MasterChef UK compared to US one😂
Gregg was a very successful fruit & veg supplier in his early days – that's part of the reason why he knows his onions
Jimmy is such a nice fella and a very all round talented fella , unflappable and laid back .