Best Invention Test Dishes From MasterChef S4! | MasterChef UK

A compilation rounding off the best invention test dishes seen in MasterChef UK S4!

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They have just one hour to cook a two course meal of their own design only one will win a place in the quarterfinal Believe It or Not guys you are already halfway There what have you got then first course is going to be uh scallops and the main course is going to be uh monkfish wrapped in paham you look around this kitchen there’s a frantic Pace going on the other two benches yes and your Cal exterior may be might

Be seen as like maybe cocky but uh it’s it’s not at all this is something that I love cooking my girlfriend loves it um you know I’m just cooking new stuff I like cooking that’s got to be absolutely perfect because the other two are a little bit dangerous a little bit different two

Minutes it’s all done all said Craig has devised a starter of crab Custard with Parmesan and peino with a grapefruit and peash shho salad his main is Seabass with tomato and thy butter on a broad bean and sweet pea suckatash the crab in the cream is quite subtle it’s completely and utterly

Washed away Way by a bit of sharp pink grapefruit but I think you cook I think you’re an exciting cook okay I actually think it’s it’s good it’s a lot lot better than I expected thank you let’s move from starter to main course let’s have a look at this fish I

Watched you and I thought it’s going to be undercooked and it is you see I think it’s really exciting I think it’s really interesting I don’t think it’s quite right um and the fish being undercooked you got the soach which came out of the American depression the Great

Depression and it’s Poor People’s food it’s basically a stew and on top of it you’ve got a beautiful but very expensive piece of seab bass the two just will not amalgamate together you’ve come on here with an intention that’s why you stuck your neck out it’s a one

Shot so we got one go at this so that’s it Alexis is banking on her menu of duck breast with madira sauce served with salc and potato rosty her pudding is sweet risotto with rhubarb orange and rosewater compt the power of course is the beautiful fatty duck and that rich but

Very sweet sauce it’s almost dessert sweet I’m not going to say I don’t like it in fact I don’t mind it at all thank you bring in the pudding you have got that sweetness sharpness absolutely right and then in Comes This 300 L of rose water and just

Takes everything away good almost great but not quite there’s so many delicious flavors in already and unfortunately it’s all just flanked by this rose water it’s very very tough competition but uh can you can you do it I believe so do you want to do it

Yep Dan’s dreams are resting on a menu of scallops with pea puree and charito and black pudding followed by monk fish wrapped in palah ham on a bed of mashed potato delicious Rich scallops well seasoned sweetness of the peas and it all comes together all you want to do is

Eat the rest of the plate it tastes and feels very very nice indeed right from starter two main cores yeah I like that really like that we get into that beautifully cooked fish and that flesh is soft and lovely it is right it’s the food you want to eat it’s

The food I want to eat I’m just wondering if it’s a little bit too simple right so the fish has to be cooked perfectly the pesto has to be absolutely delicious and the mashed potato has to be the most wonderful mashed potato in the world like your starter

Dan I’m really happy to eat it all they have just 1 hour to cook a two Co meal of their own design only one of them will win a place in Thursday’s Quarterfinal 1 Minute that’s it guys all over can Fatima succeed with her diverse menu of Armond and great white gaspacho with great molasses followed by Quail stuffed with fruit and nuts on a bed of oranges and Water Crest the overriding power and flavor for me is garlic the sweetness of the grape F

This is very very game food to be doing it’s very exciting food garlic almond um cream I like I like your style I like your style I like your bravery um that doesn’t Bally work for me garlic and grape is is a combination I’m I’m not used to should we move from

Starter to main course Sweet Orange luscious delicious really well cooked Quil it’s fantastic thanks really really fantastic it’s very nicely cooked bird very nicely but I I get a I get a sort of citrus and sweetness that uh that I’m not quite used to but I do admire your crusading style thank you

Has Maris managed to pull off her classic Continental dishes of meal fo of salmon sour cream and spinach followed by rack of lamb nois with roasted Vine Tomatoes now there’s a lot of liquid coming out of there it’s pastry first sour cream afterwards and then in comes the salmon

With a little bit of lemon there sharpness it’s not bursting with flavor I think it’s very very pretty I get the texture of the pastry and salmon really understand it but it’s a bit flabby the spinach is there but actually doesn’t give much flavor I like

The way your mind works I think it’s really interesting yeah first of all the Tomato cuz you worn the Tomato through so it just bursts with fruit really good and I’m hitting that lamb that is big and meaty and I’m picking up freshness of herb and K it’s it’s that’s

Good sweet tomatoes Rich lamb lovely raw parley potatoes and olives delicious I I think you cook really well M Catherine’s bidding for the quarterfinal place with poached cod on a bed of saffron rice with roast tomatoes followed by margarita syub with salted cookies I got to say both your dishes are very very

Elegant Cod saffron starchy rice delicious it really challenges your palette you get fruity tomato at the start and you get the he saffron almost metallic at the end I think you’re almost there it’s sour from the lime it’s sweet from sugar then the saltiness of that biscuit it’s a really interesting

Idea I think that you can cook very very well oh yum oh oh it keeps on coming you get um tequila you get tequila heat you get uh lemon sharpness you get a little bit of sweetness it’s creamy you get salt and then you get buttery biscuit

I’d normally make it with a little more tequila but I didn’t want to overpower you I think that’s really good and really clever Our quarter finalist is Catherine hold on congratulations I’m very pleased to have come this far in Master Chef obviously I’d like to have gone on further but for me it wasn’t to be selie oh this awesome I had a lovely Adventure had a great time and I’ll look

Back on this quite fondly it’s just the most exciting amazing thing the three remaining contestants now face their most advanced cooking challenge Yet they have an hour and 20 minutes to produce a three course meal that they’ve designed themselves Sheridan’s finished in time but will her scol UPS on a bed of parsnip puree with coral sauce Impress wow that is just absolutely bursting with Scarlet flavor that sauce is an absolute Triumph I didn’t expect that and I’ve just been smacked in the face with it absolutely wonderful well done thank you well cooked scholet nicely cooked puree the flavor of that sauce is very

Very strong I think it’s quite exciting and you know you’ve eaten scallops can Sheridan match the success with her main course of pork and crackling with cerc mash and a cider Jew you get a little bit of cider at the start and then in comes the salc your pork’s beautifully cooked your crackling

Is lovely and crunchy okay the strength of the flavor that comes from the fat and the crackling with the celeriac is great but the sauce needs a bit more punch okay but you’re cooking interest food yep Sheridan’s hopes of a semi-final place now rest on a dessert of rosew waterer biscuits and

Creme partier with raspberries and a raspberry first onto my tongue which your raspberry the biscuit strong enough to hold it gentle and soft enough to just fall apart buttery and gorgeous oh gorgeous thank you just because you stack your food up and ain’t going to

Taste any better do you know what I mean yeah the RAS sweet lovely soft battery biscuits vanilla R cream lots of skill and a lot of finesse it’s very very delicious thank you very delicious have we seen everything we’re going to see of Sheridan there’s so much more I can give

And show I think the foundations are there and they can be built on quite a lot I love cooking and I want to have cooking as my job I want to be able to do it every single day it makes me so happy just you know being in the kitchen

And cooking and yeah there’s stress and there’s lots of things but any other job is going to be stress and why not have a job that you love Andy’s first course is a salad of crab mayonnaise and pink grapefruit it’s fresh it’s clean it’s it’s sharp it has the sweetness of that

Grapefruit it has lovely sweet crab the mayonnaise is just binded together it’s clever stuff I enjoy my crab the sweet and sharpness of the grapefruit first I think that’s absolutely yummy Andy’s main course is poached sea trout with asparagus mashed potato and mint holles the wine of that sauce comes right at

The start texture of the potato is fantastic the fish is cooked beautifully you are doing pretty well your Mash is soft and nicely seasoned the fish is sweet the flesh is gorgeous I think that’s delightful his dessert is spiced pear tart tatan with creme fresh the pastry is lovely and crispy on the

Outside it has that lovely chewy caramel stuck on the side of it the pears are cooked really really well it’s very tasty indeed very tasty indeed and a crowd pleaser hint of lemon giving way to caramel giving way to Juicy pear very good yummy okay

Andy how do you feel that when I I haven’t cooked 100% here there’s always things you change I was going 100 Mil an hour but I hope that I’ve shown the kind of food that I like to cook and I hope I’ve given you a sense of the kind of

Cook I am um yeah I’ve really enjoyed the experience and I’d just love to go to go further basically so you know um I’m going to keep raising my game keep learning and I’d love the opportunity to to show you guys you know more more of Me they now have have to cook a two course meal of their own design only one will win a place in the quarterfinal perfectionist Julie is hoping her traditional dishes will be fault-free Julie I want to know what you’re doing I’m fried Seabass with fennel and tomatoes and then I’m making an epic

Lauti it is in a way quite classic yeah I do like my food quite simple um I like to be able to taste the individual ingredients so how do you stand out in the crowd why better by cooking it really well I love the sound of Julie’s

Menu SE Mass coodi Go On Girl bring it on sales manager Jason wants to prove he can pack flavor in by cooking a Thai starter and a European main course we’ve got tii crab cakes with a dipping sauce and then we’ve got a roasted chicken with um mushroom sauce

With Sauced potatoes and baby leaves what marks you out as a quarterfinalist I’ve got a good palette and I can do more than one thing well Jason’s food better taste good cuz it reads pretty safe to me that better be delivered on Flavor just 5 minutes education officer Nova is bringing together lots of different ingredients to impress the judges what are you cooking for us Nova asparagus with the duckhead with the SAU and days with some truffle oiless dressing a few palms and shavings and then for main CA

I’m doing pans halet with some cockos and muscles in a white wine cream for Mo sauce with a few p r through at the end there seems to be lots of ingredients in here whereby we start with quite classic dishes and then we’re adding other bits

To it are the additions your additions a seafood in my stomach and I visualize it and I think what goes well and just bring it together and I don’t know why where it comes from it has one ingredient on each dish too many they now have to deliver on fa because they

Are so complex that they have to be very very subtle only 2 minutes Left your time is up Julie has made pan fried fillet of wild sea bass with baked fennel and tomatoes sauteed new potatoes and fennel sauce followed by apricot cfti with Creme Fresh the fish is delicious absolutely delicious not overpowering the sauce is not overpowering your potatoes aren’t cooked enough

No it’s a shame about the potatoes because the rest of it absolutely wonderful meaty meaty strong fish back out slight fennel finish good pette well balanced well done tell us about your cfti I forgot to put this sugar in my cfti but so we’re going to have a bit of a problem unless

These apricots are the sweetest apricots in the world here we go I still want to scream at you because texturally uh it’s so good the apricots are lovely and juicy the batter is light the contrast is absolutely perfect and you made such a blunder by by not putting sugar in a dessert

Yeah it feels right in your mouth if you bite down you get the Deep apricot you get the sharp of the creeme fresh you’re left with the batter you’re expecting a sugar rush and nothing happens has Jason managed to put flavor into his starter of crab cakes and Thai

Dipping sauce and his Mane of roast chicken with mushroom sauce fried potatoes and Panetta I’d like a little bit more sharpness maybe in the way of citrus and I’d like a little bit more chil heat exactly the same problems as your dish yesterday on it’s a bit flabby and it’s a bit

Sweet rather than being zingy and exciting it should be and not a bit let’s bring the man in beautifully cooked chicken potatoes need seasoning and the mushroom sauce is just a little bit there a little bit not I’m getting a slight hint of this wild mushroom so only a slight hint cuz

The potatoes are nicking everything okay will Nova be able to impress with her elaborate dishes pan fried asparagus with duck egg hollay sauce white truffle oil dressing and Parmesan followed by pan fried halibut on sire with a CO muscle white wine sauce I get asparagus duck egg and

Palmes and cheese the Holland days is not punch enough do your Holland days really well Nova you don’t need to do parmesan truff it feels as though you’re putting one or two ingredients more than the dish needs on a plate what I get is iron asparagus Rich

Egg yolk and cheese uh in equal measure nicely balanced but I wonder where the hollay went and I wonder where on Earth the Truffle went to main course I think you have very good flavors in there sweet musle salty salty sire nice flavors again I feel as though there is an ingredient too

Many beautifully cooked sweet soft muscle wonderful crunchy sfire it’s a good dish I think you’re trying too hard Nova yeah I’m bored with my food I’m very bored and I want to turn it into something that stuns me if you’re bored with what you’re cooking right then how

Are you going to make that exciting enough to make us excited about you thank you very much off you Go Master Chef quarterfinal place I want to talk about Jason because today the crab cakes I think has proved to me that there is not enough in his palet and I think almost the same with the chicken it just wasn’t full of flavor yesterday we both told him you haven’t got enough

Chili heat in here and you haven’t got enough Citrus Zin today we try the fish cakes and again we say exactly the same thing to him I don’t mind people making mistakes but the same too again the next day I’m quite happy with with what I’ve

Done and if I’m happy with what I’ve done um you know that’s the best I can do Jason’s got to go now it’s between Nova and Julie Julie she’s got undercooked potatoes and she’s got that lovely cfu tea without any Sweetness in it at all I really really want to go

Through but if I did it would be on a wing and a prayer but Julie thinks like a cook who could go a very long way in this competition if she stops the stupid little mistake sugar to futi and cook your potato that’s it fantastic food seab bass was beautiful sauce wonderful

Come on on Nova it is an unsure person who decides to add another ingredient another ingredient another ingredient because actually they’re not cooking each thing as well as it should be cooked because she hasn’t seasoned her hollay properly and that’s why there’s truffle oil and salty parmesan on it the

Combination of stter of asparagus cheese and the duck egg was lovely it was well balanced it tasted great I love the flavors in our main course it would mean a huge amount if I got through to the quarter final so it would be an amazing achievement but she made the Fatal

Mistake of telling us that she’s bored with a food if you’re bored with your food how are you going to cook brilliant food how you going to inspire anybody no no no no no I’m really sorry you can’t be bor with your own food and master cheef but there are no big glaring

Mistakes you can hardly see Julie behind the parl of mistakes listen we’ve got to agree Nova or Julie Our quarter Finalist it’s Julie congratulations