Mille-Feuille Mastery | MasterChef UK: The Professionals | S07 EP07

Experience the culinary drama as five professional chefs take on the challenge of creating signature dishes for MasterChef Pros. The kitchen heats up as they showcase their skills and passion to impress judges Monica Galetti and Marcus Wareing. The excitement continues with a twist, as the chefs navigate the intricate world of Mille-Feuille dessert, featuring layers of puff pastry and caramel tuiles. From the nerve-wracking moments to the elegant presentations, follow the chefs’ journey in this intense episode of MasterChef UK: The Professionals.

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MasterChef UK: The Professionals is where talented professional chefs step into the spotlight, presenting culinary masterpieces under the watchful eyes of renowned industry experts Gregg Wallace and Michel Roux Jr. Judged by top chefs and critics, these contestants hail from various culinary backgrounds, demonstrating unmatched skills, innovation, and tenacity. In the heat of the kitchen, it becomes more than just preparing dishes; it’s a testament to their training, ambition, and the chase for the coveted title of the UK’s top professional chef.

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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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These five chefs all want to become the next  professional Master Chef Champion today they   face their first Challenge three tests set by  Chef Monica GTI seasoned Diner Greg Wallace   and two missioner starred British Chef  Marcus wearing I’m very excited to be  

Cooking for Marcus wearing is one of my  my idol cooking for him is is going to be   an honor to us I can’t I can’t believe  I can’t put into it competitions are a   chance to push yourself to the Limit and I  think Master Che professionals will really  

Help me do that I want to be as good as I  can it means everything it’s it’s all I’ve got only the best will make it through to the  quarter final I’m just looking for skill passion   determination and then we get some great food  five fresh faces all looking nervous you have  

No idea how good they are until you taste  their [Music] food welcome to professional   master cheef first test is your own signature  dish I realize you’re nervous but I would like   you to try and focus on what you’re here to do  and that is to cook your hearts out and show  

Us why you’re here we’re looking for a star we’re  looking for a great chef 1 hour to really impress   that’s important because one of you will be  leaving us at the end of this test off you go Chef to party well at the moment a busy  beastro restaurant in claen at University  

For four years and then kind of fell into  working into a kitchen since then it’s so   all involved and it takes everything out you  be up to 18 hours in a day and sometimes you   think what are you doing to yourself but  I wouldn’t want to work in any other job

Service Jonathan how are you very well thank  you what are you doing for us today some going   to do a nice bit of card with a walnut pesto  crumb and then caramelized cauliflower puree   and then a dressing of cockos Sherry vinegar  artichoke and mled walnuts as well I like the  

Sounds of your dish what’s your background  well I went to university did physics and   astronomy for four years did a masters in  that did all that and then straight after   I finished that I was like right I don’t want  to do that anymore I want to I actually like  

Cooking more than this what should we call  you Professor all right Professor U yeah   I didn’t get a PhD but yeah you can call me a  technically master of physics if you want to go it I like the sounds of Jonathan’s dish that  the Pickled walnuts you know it’s not something  

You normally have with fish the pickle warut is  is a lovely texture it’s got a beautiful nutty   background flavor monik that’s the flavor we look  for when we’re basing our fish with butter it’s  

A Nutty flavor that’s why we call it brown Nut  Butter I think the nuts is a clever idea I like [Music] it I’m currently Sushi F and in a  restaurant noma in norn there the thing that  

Makes me a good Chef is I’m hardworking I like  to have fun you can’t work in a kitchen if you   can’t have fun as well as a chef I believe  in the classical techniques cooking classic  

French dishes but you can put your modern Twist  on it and I love the industry I love food I’m   passion about food but growing food thinking  food dreaming food eating food tasting food   it’s all it’s all it’s all I think it’s all I  want [Music] do Aaron welcome to the kitchen  

You look like you settled in really well look  a big smile on his face great thanks je you’re   right yeah that’s what we do for a living so  you know it should shouldn’t be any different   it’s just a different environment tell me  what you cooking for us today I got a nice  

Lamb line going to do a lovely shepherd’s pie  on the side of that there I know you like that   um I’m with the lamb line and going do a potato  rasty we’ll make a lovely pea puree Aron sorry  

How old are you 22 that’s young it’s young you  may not have the same experience as some as the   others yeah but that’s my advantage to I’m  young I know what’s in I know what’s trendy   I’m more energetic to me that’s an advantage so  youth is your advantage yeah of course good man  

It’s not your advantage I was going to say  but if if youth is an advantage both out of here Aaron from Northern Ireland what a character  love the sound of his dish interesting wrapping   the lamb in potato I hope the potato doesn’t burn  before the Lamb’s cooked plus also the resting  

I hope the potato doesn’t get soggy Aaron’s  making us a shepher pie I love a good sheffer’s pie 15 minutes gone all [Music] right I work for a   restaurant group I’ve been with them  it’s nearly two years now and I love

It I didn’t know what I wanted to be yeah I  got a job as a waitress in a in a golf club   close to where I live and was always in the  kitchen and then just begged and begged and  

Begged for a job and they said to me you  won’t last 2 weeks and I never look back   I never ever look back [Music] I only  ever want to be the best at anything   even my dad once said to me if you were  sweeping the street should be the best at

It Catherine hello Chef how are you feeling I’m  feeling good good tell me what are you cooking for   us today Stone bass frogs legs which I’m going  to wrap in potato and deep fry a nice skull up  

There a p puree I’m going to finish it with a  sort of a cream reduction you’re very calm and   relax for such a big dish has it been done before  Catherine no no no have you timed it Catherine no  

You’ve never timed it I have but not not from  start to finish can that actually be done in an   hour I’m going to do my best I’ve got well one  opportunity this is [Music] it Catherine she’s   using Stone bass Frog’s legs scallops sfire  asparagus sauce great list of ingredients  

What concerns me with this dish is she’s never  eaten it before she’s not put the whole thing   together she’s set herself a lot of work for  today which is good I want to see them push themselves you’ve got 25 minutes left all right  25 minutes I started working as a kitchen Porter  

In a local pub when I was 13 14 washing dishes on  a weekend and and now I’m in London working as a   junior Su Chef the top hotel with three whe what  really excites me about cooking is like the new  

Technology that have pushing the boundaries with  the new chemicals that’s coming in elevating it to   a different level every [Music] time if you don’t  have flavor in a dish then you don’t have nothing   if you’ve got good presentation and no flavor  then there’s there’s not much point for [Music]

Scott hello I see you’ve got some pineapple  and coconut milk there things I like a lot   what are you making a dessert then yep hot  and cold rice pudding with pineapple jam   coconut gel charred pineapple you know  it’s a it’s a massive statement coming  

In here and and doing a dessert in the in the  first round I thought that’s why I wanted to   do it if I could do this in an hour and do  it right then it would probably get me a a  

Good chance of going through the next one  mate I can’t argue with you as long I mean   it is a hell of a statement the biggest Sweet  Tooth standing next and it is you have got all   the wonderful flavors of the tropics and I’m  actually really looking forward to it thank

You Scott’s our only Chef who is cooking  us a dessert and for that reason alone   he is standing out from the crowd and  I like that hot and cold rice pudding   I love rice pudding the important thing  for me is making sure he’s got the rice  

Cook correctly I’m going to be very  interested to see the presentation of   this cuz I I really don’t know how you’re  going to serve hot and cold rice pudding together I’m currently working in a large to  medium Hotel my role is that you know the Sue  

Chef I’m so passionate for food it’s it’s  unbelievable I mean my dad thinks I’m mad   cuz we Works normal hours so and I work a lot  of hours my girlfriend never gets to see me so  

Yeah it’s they think they think I’m mad but  it’s good I enjoy it got uh a little boys uh   two and a half now I I want to do well in this  competition cuz I want to make him proud Serv

Please sorry Billy how old are you mate I’m 22  woo Telly what are you cooking for us today uh   I’m doing a fill it of lamb just going to pan  fry it’s funed potatoes PPR and then I’m doing  

Some sweet bad nuggets wow why are you here  why you put yourself under this pressure I   love show people you know what I’m all about  so hopefully I can show you judges what I’m   about what are you about I’m about good on  his food cooked well nicely presented and  

Uh something the customer can enjoy not just  what Chef can enjoy Billy mate you know you   you know you’re talking the talk don’t you  yeah hopefully yeah you know what’s happened   to our expectations now don’t you fruit  real Chef good man good luck cheers thank [Music] you

Billy’s got a lot to do he’s got  his fondant to get on straight   away you know as well as I do they take  a good length of time to get that butter   to absorb I like he’s putting little  nuggets of the sweet breads on there  

With a bit of texture I really like the  sound of Billy’s dish it’s good honest Cookery You’ve Got Just 4 minutes  come on please 4 minutes [Music] time’s up stop Catherine stop Jonathan would you  like to come up here please [Music] Jonathan has cooked cod with  a walnut crust and cockal on top of a  

Caramelized cauliflower puree it is served with  a pickled Walnut artichoke and Caper garnish and   a Sherry vinegar dressing you seem to have  created a plate of beige it needs a contrast   somewhere I disagree you disagree I disagree  I don’t think there is any other way to dress  

This dish to be really honest with you I think  you’ve done a fantastic job I hope it tastes as good I like the crunch of the nuts you’ve  got across the top of the fish I like your   sweet puree however for me it’s a little too  sharp Jonathan the caramelized cauliflower  

Puree it’s an absolute star I could have a  bowl of that with this fish the arach chokes   cooked wonderfully the Capers however just  too many on the plates and I think that’s   what’s bringing too much acidity the fish is  beautifully cooked the Nutty crunch on the  

Surface works really well this is a dish you  would be happy to sit by the Sea and just in   in in a great restaurant you’ve really captured  it very well I really really like the dish you  

Just got too much acid on it great job thank you  thank you very much thanks Professor thank you John massively relieved yeah  the comments from the judges   were pretty much all positive so I think I  should have done enough hopefully fingers  

Crossed but 22-year-old Aaron has made a  lamb’s loin wrapped in potato Rusty with   a p puree roasted carrots and asparagus he  served it with a shepherd’s p p and red wine Jew I would eat the lamp that’s pink you you might  have problem sing it into a restaurant that pink  

Personally I like my meat very on the rare side  did you seal the meat before you coated it no no   it didn’t seal the meat you didn’t seal the meat  to put potato around a piece of meat you need to  

Seal it and then that keeps the potato and crispy  the best thing about this dish for me Aon is the   shepherd’s pie what I like about it you put the  washer sauce in it tastes of lamb and I love the  

Potato put it under the salamander and you got  yourself a good little dish there you definitely   can cook there’s skills here I like the fact  you Tred to be different with the potatoes and   show us another element your food tastes good but  you’ve got to get the little bits absolutely right

Yeah I made a few school boy erors things weren’t   perfects in a restaurant industry  that can be enough to send you home 31-year-old Catherine has made  Stone bass scallops and frogs legs   wrapped in potato strings they’re served  with an asparagus pea puree sfire and a  

Cream reduction I like your presentation  what’s let it down for me is your fish   on the plate here you’ve overdone it on  color ing the skin okay your pan was too hot you know what to be fair Catherine I  don’t think you should be as disappointed  

As you are to be really honest with you  I actually love the cooking of the fish   underneath I think you’ve done a really good  job of it you’ve just got the skin obviously   a little bit dark it doesn’t make it right  but actually it’s not too bad the Frog SS  

Don’t really have a a place on this dish to to  be fair they’ve been in the deep fat fryer too   long I think if you’d have taken this out the  equation and focused a little bit more on the  

Plate you had a really good dish in front of  us okay the P puree is wonderful but there’s   not enough on a plate scallops I like them  cooked like that lovely golden for me there’s   some wonderful aspects to your dish I don’t  think you’ve tasted this whole dish together  

And it shows I think you can cook a bit mate  I think you’ve taken on too much for an hour to find myself a bit gted it wasn’t  wasn’t my best play of food the   judges comments were better than I  thought they’d be but I’m glad it’s

Over 22-year-old Billy has served his  Cannon of lamb with sweet breed nuggets   fondant potatoes a pea puree  a asparagus and a red current reduction have you always cooked lamb  that way yeah huh why is still going by the sweet s even though you poach them  first it’s still not quite cooked enough  

It’s not pleasant if this was served up to me  I would have to send it back there’s only a   couple of things on this plate from the P to  the asparagus that are probably done correct   the rest is all wrong okay Billy I’m sorry  thank you Chef thanks for your feedback anyway

Chef’s could have done a lot better  I know I’m a better Chef than what I   produced there was a few positives but just  the whole cooking of the lamp was really undercooked absolutely gooded I can’t believe

It Scott’s hot and cold rice pudding is made  up of a hot rice pudding cube and a cold   coconut rice pudding topped with crunchy r nice  they’re served with a pineapple jam Char grilled   pineapple and a coconut rum gel you’ve refined  a rice pudding but rice pudding is a comfort  

Food and the test is going to be whether or not  that you’ve been able to keep that within this dish now that I’ve eaten it I can now see that  this is a dish that was never going to comfort  

Me or hug me like I expect rice pudding to do  but I like it a lot you’ve done a very very good   job with a very basic ingredient um and sort of  brought it to life with the fabulous flavors the  

Textures of the the little grilled pineapple  surles the deep fried Square on the side the   warmth and I love the little crunchy rice on top  it gives it the texture that actually finished the   dish very nice I think youve done a fantastic  job the the flavors with the pineapple and and  

The hints of the coconut coming through there’s  a marriage made in heaven you’ve got some lovely   flavors in there you’ve got pineapple you’ve  got coconut you’ve got a hint of vanilla in   there as well I mean that’s very good you took  a Gamble and I think it’s paid off today thank You did a dessert for the first one so it’s  pretty bold statement for a chef to do and   they gave me good comments back and I’m really  I’m quite chuffed and offend of how it went you

Know well that was a pretty decent standard I mean  pick the bones out of that lot we have got a group   of chefs yeah it makes the judging a bit harder  but that’s what we want it was never going to  

Be easy for me today Jonathan and Scott stood out  both of them I loved Jonathan’s dish your bigness   of it uh I I thought he executed it very well  I’m looking at this wonderful crust of nuts on   top of this beautifully cooked fish you know and  everything around that were natural colors it’s  

A winner Scott technically brilliant I loved his  dessert today I think it takes a lot of skill to   take a great bowl of rice pudding and and and  make it something you’d serve in a high-end  

Restaurant I love the way that he’s cooked today  I think he deserves a place to go through what   about the others Catherine was beating herself  up when she got here at the table absolutely no   confidence at all really thought she’d messed up  actually she hadn’t messed up at all all Catherine  

Needed was just some encouragement the dish I  was most looking forward to eating was Billy’s   Lamb with the sweet breads unfortunately for  Billy quite a few mistakes that lamb was so   rare it was purple it’s such a shame with Billy  with his dish because the concept was good the  

Ingredients was good it just didn’t pull it off  today I don’t know it’s just the pressure but I   should have done better than that don’t now I  can’t do anything about it controversially and   I know you two won’t agree but I really like  Haron I know there’s mistakes on his plate but  

As eating a dish goes I really like what that  young man’s doing there’s aspects on the main   plate that was sort of missing and erors were  we’re all over the plate um the shepherd’s pie  

I really like that and you sort of wanted more  of it Aaron is is a young Chef who obviously can   cook you know he’s trying to impress us today uh  which is where he’s gone hugely wrong I just don’t  

Want my name to be called to go home I don’t  want to go home yet I like it here it’s pretty cool it’s come down to Billy Catherine and Aaron   they’ve all made mistakes today  and it’s going to cost one of them I love the atmosphere in the kitchen  today yeah there’s errors but we   really had good food I enjoyed it  thank you the chef leaving us today Is [Music] Billy yeah gooded I knew it coming to be  honest though after what I put up it went   went good enough to get this far and cut  for marus is a massive privilege I take   away the feedback and hopefully  build on it and get better in the

Future congratulations but don’t let it go to your   head cuz what comes next is  going to really really push you what’s our skills test Monica today I’d  like them to build up a mil f using caramel   twills so they’re going to have puff pastry  and caramel twills as the layers between the  

Cream that’s exactly what we’re going to  get wa mate that is tricky right so the   first thing that they will have to do is  to make their caramel so I’m using glucose   if they use just sugar the caramel would  be too too hard and you might find in a  

Piece of Shard of caramel will go through  your mouth if it ends up too thick wow to   make my layers I need a template so that the  mil Foy is all the same size go caramel is ready just leave that for a minute or  so to cool down I’m going to use this  

Plastic just to measure up the bottom layer of the miloy take this caramel and make it into a powder smokeing dust it back onto a baking  sheet which then makes a very fine layer   wow that’s it’s ridiculously fine one  fit of the sneezes and it’s all over so  

Let’s hope there’s no shaky hands and it  goes in the oven now I’m going to make my [Music] layers stunning amazing this is a tricky test for our chefs you can almost see through it  Greg there we have it that’s my mil   fory layered with caramel twills that is a work of  

Art some desserts just look too pretty  to attack don’t they look at it should we that caramel is so ridiculously  thin it just melts on your tongue   that’s beautiful if our chefs get anywhere  near the that I’ll be really impressed if  

You don’t mind I think I might give  them a few Clues we’ll think about it yeah first up it’s Sue Chef Aaron  who received mixed feedback for   his signature dish walk can Ender to this  skills test it’s going me nerve-wracking  

Could be anything Monica is very serious  hopefully I can make her smile um yeah hopefully what we want you to do do is  make a mil Foy the bottom layer pastry   y the next two layers caramel yeah  do you think you can do this yeah  

PG is definitely not my my strong air  but but I’ll give it a go Aaron we’re   giving you 20 minutes to make us a mill  for okay over to you my friend off you go you only need one slice of pastry oh  okay so just one slice of pastry yeah at the

Bottom your caramel may be slightly too thick you  might have to think up something clever to thin it out good good lad Good [Music] Start you  got three minutes which is enough time hooray hold on [Music] mate how about that  you all right yeah not too

Bad Aaron it’s very difficult you know for for  a chef who who’s not skilled in in pastry to   to come into a test like this you know but  you eventually got there made the caramel   I would have lik to seen you actually C the  Blended caramel okay because it gives a a finer

Texture so if you see that’s really thick it’s  really hard to eat and and when the shards like   that you could have probably cut yourself  as well right thanks Aaron off you go thank you he did okay I’m feeling okay I’m a little  bit disappointed with with some of the things  

Went wrong but I’ve learned something that  I haven’t did before which is always good   on the chef’s repur so it’s good next it’s  Scott whose original take on a rice pudding   was the star signature dish a bit nervous  bit excited it’s always nice to to feel a  

Bit of a a rush and a bit of a pressure  that’s part of the job that’s why you do   it you you’re quite confident in pastry aren’t  you a little bit yeah 20 minutes Scott off you [Music] go you’re halfway you  still got 10 minutes [Music] left

Done it looks a good U miloy um I think you  got a bit carried away with the amount of   crem that you had on there if you can imagine  the layers are getting heavier and heavier um  

The caramel has been cracked it needs to be  a very fine layer of of caramel if I was to   eat this I’d possibly break a tooth or or cut  myself that would come up for your afternoon   tea you’d clap your hands in delight and then  you’d look look on in consternation when you  

Realize you couldn’t get through it with your  Fulk yeah thank you Scott off you go thank you it’s not bad he knows how to make a caramel  and decorate a meal for you can’t eat it I was  

A bit nervous at the end planting it up just  to get it right it started the caramel started   to crack I made the caramel just wasn’t the  the way that she intended it to be you know   but um wasn’t too B Sue Chef Katherine  impressed with her signature dish even  

Though though trying to do too much in the time  scale caused errors Monica skills test is scary   I’ve just got to keep a level head at the end  of d a chef I should I should be able to look  

At something and know what to do with it you  got 20 minutes to do a meal for off you go Okay C is on you’ve had 5 minutes you got 15  left feel better now honest answer no set now whack it all

In oh Magic powder oh well done you’re  going to have to move you got 5 minutes left have I got time you may  just do it in the nick of time 2 minutes hey you got time that’s it your time’s up well done

Catherine how you feel now gutted gutted I can’t  even look at it well that’s messy oh no it’s   seeping out all over the place your caramel is  really really nice you just didn’t have enough  

Time time to cut it properly but what you do  have is a very light golden caramel and you could   still eat this because that caramel is so thin  Catherine thank you very much off you go thank you I like her fight so do I I must be getting

Softer I walked in I just wanted to run out I  thought about it at the end it looked bad but   they said it was the caramel was good and  I suppose that’s what the skills test was   about so yeah it possibly went better than than  I thought finally it’s 30-year-old Jonathan who  

Won High Praise for his pan roasted Cod put  your right r on Professor Monica’s skills   test is the one I’m worried about most just  for the pure reason that that I haven’t had   the training me go through the basics I  could slip up majorly Jonathan off you go

Mate looking everything thinking usually there for   a reason so unless it’s a couple of red  herrings 5 minutes gone how’s that got 15   minutes left there I we should carry  on talking it goes a lot slower then get that calling [Music] y there we go go on Jonathan good

[Music] [Applause] [Music] lad just had a thought  and what an idea it was splend id idea it all just   comes flooding back all this pastry stuff you got  4 minutes Jonathan so bit rapid please plastic off what are you doing with that three layers  one’s pastry you’ve already got that the next  

Two are caramel okay so just two caramel on  top oh so well done get it on oh my goodness I do not want to do that [Laughter] again you’re shaking hands mate what does this  competition do to people it’s yeah it’s horrible   you just it’s bad enough when you’re in a busy  service but in these conditions it’s crippling  

You made the the caramel really well is still  thin enough to be able to eat that that is an   edible caramel but your approach is too relaxed  in the beginning because the bottom part shows   for me the chef who has worked in the pastry  with two minutes left this is your top layer  

Dog’s dinner the top there I’m actually quite  impressed with the fact that you cut yourself   out a little shape to dust the sugar over pretty  good Jonathan thank you very much off you go mate if he’ had got his bum in gear yeah halfway  through instead of the last minute we’d have  

Had a very very good meal for I think I kind  of worked out in the end and put something   on the plate that was edible at least even if  it did look not as desired overall moderately

Happy the four chefs here they all managed to  give us some kind of meal for I’m going to see   these four in the next round with Marcus and  I’ve actually got high expectations for all of [Music] them Marcus wearing was one of  the youngest chefs in the country to win  

A Michelin star the second came soon after to  get to a level you’ve got to have determination   um and you’ve got to be able to to put in the  hard work and I think that’s how he’s got where  

He is because yes he’s a very talented  chef but he’s had the ambition to to go further this dish is cuman spring lamb out of all  of the things that remind me of my childhood this  

Is it lamb was the best roast that we cooked  in our house my father never liked any blood   in his meat and the lamb we just about got away  with it cuz it was always cooked on the bone so  

We had the opportunity of giving dad the outer  bit and we would have the inner bit so it was   cooked beautiful and pink we’re going to using  three different parts of land we’re going to be   using the shoulder the rump and the rack I’m  going to start with the bra shoulder all I’m  

Doing is just sealing the meat just getting a  little bit of color that’s all I want nothing   more take garnish herbs and a mere P vegetables  are added to the shoulder followed by the chicken  

And lambstock cou and then just push it inside  like so and then into the oven into the pan put   the lamb rum skin side down and now I’ve just  put the Rack in we’re going to cook them both  

At the same time when you’ve got this beautiful  marinade put it into the pan it’s just more [Music] flavor I really am enjoying it just  watching the meat change color knowing that   the the more you keep basing it it’s just  getting better and better and better I love  

It absolutely love it I don’t want it to be  hot they need to be served just warm so they   hold that moisture hot meat and it will just  bleed all over the plate the first garnish is   mint puree mixed into green beans I’m just  going to give a splash of The Malt vinegar  

This reminds me of home mom and dad used to  chop up the mint cover it with malt vinegar   put it on the table and that was your mint sauce  this is exactly the same flavor it’s just in a  

Little bit more refined after cooking in the  oven for over an hour the shoulder is ready   grab a hold of the bone and pulls out like  that if the bone doesn’t come out it’s not [Music] cook now we’re ready to plate just a drizzle of sauce just like a classic gravy

Delicious this is my take on roast lamb  serve with pea puree radish minted green   beans not quite like Mom used to do it but  I’m sure it tastes just as good [Music] in front of you you’ve got the shoulder  you’ve got the rump and you’ve got the  

Rack I’m looking to see if you’re going to  use all three Cuts whether you’re going to   use one cut but I’m looking to see how you’re  going to use these garnishes and I’m looking   for a really really tasty dish you got your  work cut out now haven’t you Chef loves lamb  

How much do you love it we’re going to  give you 10 minutes to come and choose   your ingredients and then 1 hour to make us a  wonderful plate of lamb up you come grab your

Ingredients it’s quite really it’s hard to hard to  kind of think on your feet but I’m going to do my best happy with that H it’s  going to be two lamb dishes for

[Music] me you guys have got to prove to us that  you really want to be here because at the end of   this one of you is going to be going home 1 hour  our expectation is high off you [Music] go I think  

Marcus you can make or break you it is very  important to stay his good side that’s it you   just got to try and nail [Music] it Jonathan done  anything like this before been thrown ingredients   and say make something yeah it’s kind of  a common occurrence but you’ve usually got  

All day or maybe a couple of days you got an hour  yeah I [Laughter] know tell me what you’re cooking   I’m going to cook the three three different  parts of the Lamb I’m roasting the shoulder  

At the moment I’m water bothing the other joint  and then I’ve got the Lamb Chop which I’m going   to do in a pan lots of different vegetables  at the moment I’m just trying to Channel all  

Three joints in one hour is it pushing it a bit  yes it’s a challenge Greg it is a challenge and   it is it can be done it’s just what you do with  them that counts yes confident little bit good  

Jonathan he’s picked up the challenge Greg and  you know what he’s running with it and I like   that he’s going for the Moroccan style flavors  I quite like the idea of those spices with that  

Lamb as long as the spices are not too hot it’s  got to be delicate and the balance has to be right you’ve had 10 minutes  where does the time go 10 minutes I’m going to do my best I can’t  I can’t tell you I’m going to  

Smash it but today I need to produce one  good plate of food then it should be all right Catherine tell me what you’re doing right  I’m going to just pan fry and roast a rack of   lamb fondant potatoes going to make a carrot  puree raw beans and make a a sauce are you  

Beginning to enjoy yourself in this competition  Catherine now of course of course um I’ve never   I’ve never done anything like this and I know  I don’t know a lot and I’m selftaught but I’ve  

Got nothing to lose how many times do I get  to cook for Chef in my life this could be the   last so just going to do my best Gathering  some of the best chefs in this country are  

Self-taught and you’re not out of your deth if  you cook a good dish Catherine it won’t be your last Catherine I’m so impressed with the way she’s  working no’s really clever about what Catherine’s   doing she’s not cooking the whole joint she’s  cooking just what she needs that’s clever thinking  

I like that for me right now in this kitchen she’s  on [Music] fire throughout the competition I’ve   done okay but you know to my standard okay it’s  not good enough there’s definitely loads to come  

You hopefully in this next test I can really give  a really good dish and and and show what I’m all about you’ve done a lamb dish for us already  Yes does that put you under more pressure  

Yeah doesn’t it doesn’t you know it can work  in in two ways look what are you cooking for   us today French rack noine puree and I’m  going to do R shoulder as well okay some   nice baby V I’m going to do a bit moreing  keep the keep the rusty cooking but not  

To show it as much on the plate good  cooking know yeah yeah rustic is good yeah Aaron has boned and rolled the shoulder  he’s got an enormous lump of lamb as big as   my Ed in the oven the problem Aaron’s  going to have is he going to get that  

Big roll cooked in time all he’s going  to do is potentially turn the heat up   in the oven hit it with too much heat  it’s going to tighten up lamb needs to   relax it needs to be cooked at a lower  temperature that shoulder concerns me you’ve got 20 minutes left just 20

Minutes it’s quite a privilege to cook for  Marcus wear and you know not many chefs get   to do it wouldn’t say I’m confident but I’ve  got to try my best and I got to nail this one   and get it [Music] right Scott so far you’ve  done two desserts yep today you’re going to  

Be looking me tell me what you’re doing I’m  going to bra the the shoulder make a little   Crocket I’m going to do rock roasted some Safi  puree bit of roasted salfi brazed chard a bit   of radish and a cumin madira sauce this sauce  of cumin and madira is that something you’ve  

Done before yeah a bit of sweetness a bit of  the cumin I think works really nice with lamb   do you think you can match that fantastic dessert  that you did in your first round I hope so that’s  

The big big question Scott is making a sound s  puree I’ve never seen a s puree it’s got to be   creamy it’s got to be rich it sounds to me like  it could go absolutely watery the cumin madira  

Sauce I’m going to I’m reserved on this one I’m  not looking for sweetness with lamb sauces I’m   looking for the flavor of lamb a little bit of  acid I don’t like the sound of that at [Music] all last 5 minutes please last 5 minutes [Music] stop stop well done well

[Music] done first up is Catherine  who has made rack of lamb and bra   shoulder of lamb with fondant potato  caramelized shots carrot puree broad   beans and a lamb and tomato Sho  I think it looks stunning really do I think you’ve done yourself proud but  I think your seasoning is good I think  

The rump is beautifully cooked the rack is  beautifully cooked it’s got a lovely texture   the carrots are beautifully finished off and  cooked to Perfection and the sauce it tastes   delicious I am amazed you’ve pulled that dish  off in one hour I really am absolutely amazed  

I think it’s fantastic that’s lovely it’s  lovely because the lamb has texture on the   outside yeah it’s really soft everything  is lightly seasoned your sauce is slight   sweetness and a slight Tang of acidity as  well it’s a very well balanced beautifully  

Flavored dish this is just passion and I think  you’ve delivered it there absolutely on the nose not in the milon years did  I expect Marcus to say say what   he said probably like the proudest  moment of my life so happy I’m so happy that’s

Amazing Jonathan has made a roasted rack of lamb  an obene mint and lamb shoulder Crush seasoned   with Raz alut and Tahini served with saffron  potatoes scorched onion petals and a salad of   corette broad bean and radish the rawness of  the of the Cutler definitely stands out but  

The thing that concerns me is the bone  it’s not been cleaned and it’s not been covered it’s not right and it’s not  perfect but I really see where you’re   going with the dish the combinations  for me they do work I think you’ve got  

A lovely balance there in in the  obene this is a a sort of Nod to   a summer Moroccan dish I really like that  dish I actually think the freshness of it works I love the saffron potato I like the broad  beans with the the hint of mint one thing I can’t  

Get on with at all is this oine with a shoulder of  lamb in it it’s the glutenous texture of the oine   around the lamb which I don’t find particularly  pleasing you have a different approach when you   are this different you’re not going to please  everybody that’s for sure happier that it was  

That way around that Marcus really liked it  so I still need to convince Greg that I can   cook and give him tasty food so yeah there’s  still still lots to be done Scott has cooked   roasted rack of lamb lamb [ __ ] with brazed  rainbow chard roasted salvi and salvi puree  

That’s a little rare for me that that rack and  I’d like the fat to have a little bit more color Okay Scott I’m a little bit in two minds with  this dish I like the idea is the execution that  

Um is missing because the the charred stem is  not cooked enough I think the little meatball   yes it it has flavor but it just I think it’s  just sloppy it lacks finesse the sauce has a   flavor of the lamb but it doesn’t have the cumin  flavor that I was expecting coming through the  

Madira not my sort of flavor sweetness with with  lamb doesn’t sort of work as a combination there   are bits on that dish that I really really  enjoy it was supposed to be a Crocket it’s   it’s turned into a lamb [ __ ] doesn’t look  great but it’s really meltingly soft and I  

Like that um I think a mixed bag I I I think  elements of pure yumminess and elements of   could do better cheers didn’t do as well as  what it could have some silly mistakes they   shouldn’t be making I run out of time  a little bit didn’t get to try as much  

As I should have but bit disappointed as well  finally it’s Aaron who has chosen to cook rack   of L and lamb shoulder with carrots corett oine  puree roasted potato potato balls and a madira sauce I just think the dish just has  a look of uh sloppiness about his

Presentation when I see a um shoulder that’s  been boned out and rolled you need to make   sure it’s coook you’ve served basically raw  lamb fat which is not good to eat at all I’m   quite surprised that potatoes being so small  are undercooked as well they’re not cooked at  

All the interesting thing about the the the dish  is the sauce it’s split and I like that with the   lam sauce I love the Jew and the fat breaking  it’s it’s what I expect from Lam sauce but I  

Think the flavor is rubbish I don’t think the  flavor is good at all Madera is sweet that’s   a one liquid I wouldn’t put with a lamb sauce you  cooked a lamb dish before and uh we we said there  

That we we needed real attention to detail  that every little bit on there has got to be   approached and cooked with Precision we we’ve got  the same kind of mistakes happening [Music] again   can of get to the stage and then not  produce a great dish which is the rightest

[Music] point my test was very interesting  because we got old different plates of food done   their way we had a good day was there anyone that  really stood out for you there was one Catherine   absolutely came into her own Zone today Monica  she delivered a sensational plate of food from a  

Visual point of view and from a cooking point of  view in my round Katherine has had no experience   in pastry in saying that she managed to to deliver  the thinnest of of the caramel Wafers not the  

Neers but the best to eat I’d really like to see  some of some of that cooking from Catherine so   fear to say she’s going through I think so I think  out of all the chefs today Catherine for me sail  

Through so who else did you like today Jonathan  for me did a good job I like the dish Greg didn’t   if Jonathan had cooked his lamb properly he would  have served a fantastic dish Jonathan for me on  

On my test uh was so nervous he was shaking so  much you know it was bouncing uh on the spatula   in saying that of the four chefs he was the one  that remembered the processes in the last moment  

I like his thought process he makes food exciting  he just needs to get the technique right well that   leaves us Aaron and Scott out of all of the chefs  I think Scott was the one that knew exactly where  

He was going today but for me the flavors didn’t  quite come together and the lamb was undercooked   for the skills test it looked lovely lovely Golden  Strip of caramel but there was no way that Greg  

And I were willing to eat that um which which is  a bit of a worry I would like to think that I did   enough to prove that I can do a bit more and  to get it right the next time but I don’t and  

I’m not thinking very positively at the minute so  that leaves us with young Aaron I’m very curious   to see how he did well you know Aaron has already  done one lamb dish and today was his second the  

Whole execution of his dish across the plate was  pretty poor and quite average to be really fair   he’s not had much experience in the pastry if any  it’s really painful to watch a young Chef sort  

Of come in and and struggle on on a test like  that you want them to do well I I don’t think   I deserve to stay you know I’ve made too many  mistakes within the pressure so I don’t think

So there is potential uh the question is is  which one of them do we take the chance [Music] on welcome back some of you have  really started to improve in your   cooking and in your confidence but there  were errors through the kitchen today and  

They were very obvious to see so  the chef leaving the competition is Aaron thank you [Music] got it to be going  home you know it’s just the way it is overall   The Experience been really good and you know some  something where I can take a lot of positives

From congratulations chefs your quarterfinalist  well done I’m so relieved my heart was going 20   to dozen now I don’t make mistakes I learn from  them and I come back stronger and better I’m   over the moon I just want to show people  that I can cook good food and I did that

Today to be a quarterfinalist to master   have kind of achieve something  massive so I’m really happy uh Yeah next time five new chefs battle it out for  their place in the competition those colors are   far too garish it’s the only dish I’ve ever seen  that needs a volume control I think you’ve done  

A fabulous play though you should know that you  got to wash them yeah I’m sorry not happy with [Music] this [Music]