Join the culinary drama in this MasterChef UK episode, where six amateur cooks compete fiercely for a coveted spot in the quarterfinals. From inventive dishes to classic flavours, tensions rise as the contestants face challenging tasks, including a high-pressure kitchen service. Witness their unique cooking styles, daring flavour combinations, and the judges’ tough decisions. Who will impress the most and secure a place in the next round? Find out the twists, turns, and exceptional culinary skills that unfold in this gripping episode!
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MasterChef UK is the ultimate culinary battleground, where passionate amateur chefs face intense challenges to prove their gastronomic prowess. From intricate mystery box tasks to high-pressure invention tests, contestants navigate the kitchen under the scrutiny of expert judges. Each episode unfolds with creativity, culinary finesse, and unexpected twists as aspiring chefs strive to impress and advance in the competition. With diverse personalities, mouthwatering dishes, and the pursuit of culinary excellence, MasterChef UK offers a thrilling journey into the world of competitive cooking, captivating audiences with the sizzle and drama of the kitchen.
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It’s Master Chef we’re looking for a great amateur cook who can make it as a professional someone who can turn out exceptional food bottom line is I’d love to win this competition I really believe Master Chef can change my life this is one tough competition I’m definitely here
To win whoever wins it’ll change their life cooking doesn’t get tougher than this these six amateur Cooks all want to become a top chef but only one will get through to the quarterfinal six people who want to live their dream six people
Who believe they can change their lives and become a professional cook I want to see something special from someone’s a day I want to see somebody get Beyond fry Bak Grill welcome to Master Chef what we want from you today is pretty simple one plate of food
That will demonstrate to John and I that you are actually Cooks we have got six of you at the end of this round there will be three left you’ve got 50 minutes let’s cook the contestants have to invent and cook a dish from any of the ingredients in front of them which
Include lamb neck fet pruto ham peas broad beans tomatoes potatoes feta cheese mint and red [Music] wine Mara what are you making for us broccoli and cheese soup I would have preferred Stilton but there’s no Stilton so I’m trying to use better is it right to come on a cookery competition and
Substitute an ingredient in a classic soup such as broccoli and Stilton soup why not can create your own inventions Yorkshire girl Maria enjoys putting her own twist on classic dishes i’ like to think I’m quite inventive I do like to try and experiment a little [Music]
Bit Julian how good are you I think I’m good my fiercest critic is my wife she is French and you know the French greatest nation of cooks in the world really aren’t they ooh sorry controver French food lover Julian has Grand plans for his cooking future I
Have this Vision that we’re going to move the family get a big property which I can convert into a cooking school uh and that really is my focus and my vision ladies and gentlemen you have had 20 minutes I started cooking when when I first went to University I bought a
Mountain of books and it just came from there student Sam’s recent passion for cookery Knows No Boundaries which style of food is your real love I love Italian food I love French food I love um Asian Cuisine Indian food is there a Cuisine you don’t enjoy don’t think there is
[Music] no advertising consultant Nico has already given up her job to follow her foodie dream I’ve really enjoyed my time in advertising but now I think I can perhaps now pursue a career in [Music] cooking what style of cook are you I am all about
Flavor I’m not massively complicated and I hope it would look good on the plate just over 20 minutes left to go what’s what’s your greatest love in food Mark great English Classics but with’ you know brought up today 36-year-old Mark has been inspired
By food from an early age I believe in and keeping things simple you know using what’s in season at the time my parents were fruit and vegetable Merchants so I grew up surrounded by fresh [Music] produce when it comes to cooking Jeremy likes to experiment
My style of cooking is kind of erratic really I just love trying anything [Music] out why are you here on Master shief I’m here to win it you think you can win it um it’s a competition and I think I can I’ve got a pretty good chance you have one [Music] minute time’s
Up student Sam hopes his lamb wrapped in pruto with minted potatoes and a tomato sauce will be a winning combination I like the spiciness that’s coming in and the sweetness from those Tomatoes but there’s not enough of that tomato flavor
You don’t get the flavor of the herbs coming through from the potatoes and you got a touch of raw garlic french food lover Julian is serving lamb wrapped in pruto with a red wine reduction it’s a very very good sauce CU it’s Rich it’s deep in flavor it’s well seasoned I’m really impressed
Your Lamb’s cooked to Perfection hint of more sweetness coming in the broad beans it’s good cooking experimental cook Maria has risked it all on a broccoli andeta cheese soup it’s a nice texture it’s well seasoned good flavors it’s when you taste things like this you understand why broccoli and stolon soup
Work so well because I don’t feel that broccoli and Festa soup does work that well Nicole’s dreams of a new career rest on her lamb peas and bro beans served with a lemon and mustard vinegret it’s very clean and very refreshing it’s lemon
Little bit of mustard and actually they’re not powerful but they are cleansing at least you’ve been guty with your dressing I think the flavors are good Fusion cook Jeremy is hoping his lamb stuffed with cheese served on a mint pea puree we’ll get him through to the next
Round there are some really really good flavors there the the the flavor of the pee the lamb is tasty the potatoes are well cooked sweet lamb really really salty feta sweet mint sweet pea I find this a bit confused English food lover Mark has cooked lamb potatoes peas and a red wine
Sauce it’s Lamb with peas and broad beans and potatoes a little bit of red wine sauce which is slightly bitter and it’s not filling me with excitement I love the sweet peas and R beans against the lamb it’s lovely
I think your lamb is overcooked but only slightly that red wine sauce a little bit harsh good cooking difficult judging decision off you go I love that food in here today there’s a couple of people I think have real star quality there was
Some good cooking don’t get me wrong but I also think there was some bad cooking I think say L’s too inexperienced I actually think he cooked his lamb okay bits of raw garlic all the way
Through it just a touch a herb little potatoes on the side no not quite I’m happy to knock Sam out this stage Julian’s plate that sauce was great and the lamb was cooked very well good cooking
The flavors he had on the plate were very very good uh Julian Julian can cook he loves cooking yeah let’s see what else he’s got yeah if we are going to have a rout a day it’s Maria isn’t
It that soup was with potatoes and lemon juice and cheese and broccoli I felt today Maria was real fingers crossed cooking I like the textures and the flavors of that soup she took a gamble
Today and it did not pay off maybe I should have been a bit more adventurous with what I were’re doing but I just try to be true to myself ear okay Marcia’s out Mar goes Sam’s out Marcia’s
Out Julian’s in we haven’t discussed Nicole no Nicole made us a piece of lamb on top of some crushed potatoes the flavors of the dressing made the dish she sounds like she knows what she’s doing let’s take a punt on her because I like those flavors yeah yeah Mark’s play of food
Was unremarkable a very wishy-washy split red wine sauce and the lamb completely overcooked and I don’t think Mark Cooks enough to get him through to this competition personally I I don’t feel that about him his sauce wasn’t very nice the Lamb’s only slightly overcooked I can think
Of worse Cooks than him I was pleased with the with with what I did uh a little bit disappointed and I overcooked the lamb slightly Jeremy cooked a piece of lamb filled with the FedEd cheese on the crushed minted potatoes there was Flavor in there Jeremy’s cooking is very confused Jeremy
Had twice as many ingredients on the plate as Mark did do we want somebody who’s unremarkable or do we want somebody who’s a bit more adventurous Mark is a classic classic cook I know who I would bet
On we know what we’re looking for and three of you are staying and three of you are going home good standard of cooking today Julian we like your food you’re staying with us Sam Maria sorry believing us Nicole congratulations Nicole you’re staying Jeremy or Mark sorry Mark congratulations
Jeremy at the moment I just feel relieved and happy to go through this is one small step closer to my dream coming true I’ve worked really hard for this and I’m really pleased I’ve got through to the next
Round we know these Cooks can stand the pressure of Master Chef but can they hold their own and become part of the well oiled machine that is a professional kitchen will they love it the heat the stress The Strain who’s going to be the star of the [Music] show
Day two and the contestants arrive at the French restaurant bordo situated on London’s prestigious Park Lane hello how you doing hi hi I’m ol how are you ni to me too the kitchen is run by fiery French chef olle kuyo as long as the food that goes in there is very very very
Good then everyone’s happy if it’s not very very good then this that’s where it starts getting a bit tricky it’s 12:30 and the start of a very busy lunch service Julian and Nicole get the first orders we got a a scallops and a roto Julian’s in charge of a tuna risotto and
Nicole’s looking after scollops with asparagus and cherry tomatoes talk to Nicole make sure you both come on the pass at the same time yeah Nicole how long feel scops both Julian’s risoto and Nicole’s scollops are going to the same table so need to be ready at exactly the same
Time yeah he’s coming through with Julian 30 seconds away from plating he checks on Nicole’s progress Nicole how long I don’t know I ever done one yet four minutes gu and with Nicole not ready to Plate up her scallops Julian’s risoto will be ruined it’s gone too cook too
Much right get another plate um it’s overcooked because we’ve been waiting on the scallops you got creamy and you got see okay Jeremy gets his first order he’s cooking chicken livers with Portell mushrooms and a poached egg but he’s not off to a good start you put you put cooked food onto
A raw did you have the raw livers on there yes yes well let’s try to kill someone today all right raw cook yeah I put the livers onto the same plate that i’ seasoned them on so raw livers cook the liver back onto the raw plate
[Music] hard okay you need three scet scet um let’s keep it tidy here yeah yeah orders are coming quite quick so you just have to really concentrate okay one scallops on order it’s the peak of service orders are flying in and Nicole struggles to present her dishes to Chef’s high
Standards I look uh sloppy okay let’s go another PL let’s go another play we need a roto yeah just coming Chef 30 seconds in the heat of service Julian begins to turn out great plates of food
There also Chef that’s very nice huh you got the chicken there you got the mash jar is also impressing chef and making up for his earlier mistakes that’s good H that’s very good after two hot and hectic hours the contestants are done but who would olle have back in his kitchen
Nicole needs to put more finesse into uh into the plating of what she does it was hard work and it was fantastic I I really enjoyed it Jeremy did very well and he pretty calm it’s pretty he
Seemed pretty organized as well I’d hate to get on the wrong side of Chef I thought he was incredibly diplomatic with us today Jud and he had a pretty shaky start but I think I think after that he he
Found he found some sort of of Rhythm and it was it it was very good I got a bit of abuse from olly but um you just take it on the chin and get on with it and you know you learn from
Your mistakes I think Jeremy would be the one I would consider maybe possibly give give a job it’s now back to Master Chef HQ to cook their own two course meal we have three good Cooks in front of us here we only have one quarterfinal place your two courses one hour let’s
Cook Jeremy came out top in the Pro Kitchen but his Fusion style split the judges can he now get get the combinations right with his own two courses we need to know what what two dishes are going to make you the quarterfinalist all right I’m doing
Seared scollops on some sweet corn and ginger bini frits served with a rocket salad and then the main course I’m doing lamb neck fillet again and this time hopefully I’m going to simplify a lot more you got a lum of cheese there mate yeah I’m going to put
Some cheese in my lamb well again again that that that that makes a change from yesterday Jery’s cooking a starter of corn fritters and scallops and Rocket actually sounds quite delicious and then he’s got lamb with cheese in it again now I just
Don’t understand it wasn’t that successful yesterday he likes a fusion style what can you say Nicole’s flavors were a hit in the first round but she struggled in the Pro Kitchen can she now prove she’s got what it takes takes to become a quarterfinalist you delivered big
Flavor for us yesterday have we got big flavor today today I’m cooking grilled cards with a garlic shellfish butter and then for dessert a chocolate alond tart with kiss cherries how seriously do you want a life in food desperately yeah I I started off actually wanting to do this
When I was at school so I ended up in a different route and 12 years down the line I went out of that route you’ve seen your mates yes they’re pretty good Cooks yes are you better than them
Yes Nicole a classic dish with a piece of cod and then a seafood bath sauce around the outside and then we got a chocolate and arm in the cake well yum in fact big yum ladies and gentlemen you’ve got just 15 minutes Julian’s classic French style
Impressed in the invention test can he do it again with his own two courses what are we going to be eating today Julian okay we’re going to start with an asparagus mousse some Parmesan chips and followed by a pork tenderloin with a sweet mustard sauce and crispy spring greens
Julian you you you talk very elegantly about food you describe the food and the way you’re going to cook it which of course now gives us great expectation are you going to be able to deliver that expectation uh my wife thinks they’re good dishes I hope you guys are going to think it’s
A good dish Julian to me sounds he’s got elegant food we’ve got asparagus mousse we’ve got little parmesan fritters the main C I like the idea of Rich prunes and pork together it sounds very very good great dishes maybe attempting a little bit too [Music] much 2 minutes please [Music]
Ladies and gentlemen step away from your benches please Jeremy is starting with scollops served on Ginger bleenies with rocket followed by lamb stuffed with wydale cheese on a bean and beetroot salad lots of Ginger very very nice flavor makes your mouth think you’re going into something Oriental
Pick up the sweetness of the scallop little bit of heat of chili all working very very well I’m not a fan of fusion you are this one works I love this apart from the rocket yeah flavor Wise It’s the greenness that comes out of that rocket that grassiness
Against the ginger which is is a bit weird yeah take away the scallop move in the lam and cheese it’s really unattractive but funny enough I get your flavor and texture combinations I actually enjoy eating I just can’t stand looking at
It I like the sweetness and sourness of your bean tro combination and with the lamb and the salty cheese that goes with it actually it works very very well which is surprising because it it defies all rules of cookery is it good enough
Hopefully French food lover Julian has made asparagus mousse with Parmesan crisps followed by pork with prunes a sweet mustard sauce chips and crispy cabbage I like the flavor the flavor is quite subtle I like the cheesy parmesan although they’re a little bit bendy and not as crispy as I would like I
Agree the flavor is very very subtle with that iron rich asparagus quite creamy and then you get that sort of salty parmesan cheese finish the texture of the crisp hold the whole thing together I think it’s a very very brave thing to do let’s do away with the mousse bring in this
Poke you know how to make sauces my friend sweetness from the prune iron from the Cabbage very well-cooked chips that pork is cooked to Perfection I love that deer it’s great very good the kind words beautifully cooked very rich pork depth of flavor that comes from the booze
In the back of that sauce a little bit of heat I actually really really like it it’s great thanks a lot would you like a a quarterfinal SL absolutely without a Shadow of Doubt Nicole is hoping her Cod and shellfish Mane followed by a
Chocolate and almond cake with Kish cherries will win her a place in the quarterfinal the fish is just slightly overcooked but the flavors of the potatoes with their skin on the clam the sweet muscles the saltiness of those shrimps is absolutely lovely thank
You I think we are about inches away from a stunningly good dish thank you let’s move on we got cocoa and cherries and cream and at first I thought got very little flavor but it just keeps on coming and now my my mouth is full of cocoa which is lovely really
Lovely the chocolate and Armond flavors are just Heavenly I mean they’re just like a big hug I love that it’s a lot lighter than it looks what do you think it would take to progress through Master Chef it takes guts and determination and yeah I’ve got it in Spades for
Yeah ladies and gentlemen this is going to be a really tough decision thanks very much off you go I like these guys right from the start I liked them yesterday I think we had some excellent food
Today all worked very very hard all got some good skill yeah it’s going to be a tough decision I really enjoyed the first dish from Jeremy I I love those scallops with the ginger and the B
And the hints of chili it was the flavors of the yeast and I really enjoyed them I don’t agree that The Rock ET should have been there flavor-wise it didn’t really deliver what it should have delivered and especially when you’re talking about a most amazing thing the scull up
It’s a beautiful thing on its own it shouldn’t be that confused and it was confused his main course it was flavored very very well it just looked wrong today I hope to show the judges that I know how to put flavors together and hopefully that’s enough for them to see what I’m capable
Of and and want to see much more there is a promising cook in there but he won’t be able to develop fast enough to challenge the other two Julian is a classic French cook his main
Course Little M of pork prune on top the rich sauce with the mustard and the madir in there a little bit of cream really well made crispy cabbage chips on the side great combination very good main course his asparagus mousse iron iron iron goodness of asparagus and then the
Sharpness of the cheese it’s it’s it works I think I was being reasonably ambitious with my cooking today um but there’s still more to come I love Nicole’s food the flavors in the sauce of that fish that buttery sauce were delicious it was a very very good main course in the making and
As an amateur somebody coming out of their own kitchen that is actually a pretty good dish love the flavors again in in her chocolate pudding the cherries with the boozing them releasing in lovely juice with a bit of heat but it didn’t look great but it was really delicious that girl
Has promise I hope to show them today a bit about what motivates me as a cook and a bit of passion and I I can’t tell you whether that came through or not I’m really hoping it did I think they could
Both uh make it for a quarterfinal that’s the problem so we’re going to make a decision who’s it going to be I love the direction both their Foods going whoa big call Big big cool we have made the decision it was difficult but we have made
Our decision CU we’ve only got one quarterfinal place our winner our quarterfinalist is Julian congratulations fantastic well done [Music] I mean I’m disappointed of course but you know it’s been brilliant I’ve really enjoyed it would have been really good to go through to the quarters but you know Julian obviously
Got that spot and well done to it’s ation I I’m am trembling I want to laugh I want to cry I am really really pleased I really happy I planned my menus to evolve to get better with a a fair wind and the will of God maybe I’ll get there we’ll see Julian
Will be back for the quarterfinal where he’ll face three other exceptional [Music] Cooks
3 Comments
Mixing raw and cooked meat on the same plate is a no no #1
I think they made a good choice. Good group of cooks this round.
Good choice, though will they bring any exciting surprises or will they serve up traditional fare . Guess we’ll see..