Watch as celebrities face the toughest cookery competition on television in this episode of Celebrity MasterChef UK! With challenges like the MasterChef Invention Test, these famous personalities, including Keith, Tom, Samira, Scott, and Natalie, showcase their culinary skills and creativity. From unique dishes to unexpected flavour combinations, each celebrity strives to impress the judges and make it through to the next round. Follow their journey, witness the highs and lows, and see who emerges as a true MasterChef champion!
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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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Here We Go Again celebrity Master Chef the toughest cookery competition on television I’m going to approach it with fun and enthusiasm really they may be famous in their own world but now they got to prove how good they are
In the kitchen Anything could happen to be quite honest with you I just want to get in there and do it I’m ready they’re going to be actors singers dancers but can they cook it’s the last of the Heats and these five celebrities are taking on the challenge
To become Master Chef Champion but at the end of today only the best cooks will make it through do you know what I hate people getting involved in my kitchen I can’t tell it even when the dog comes in get out I’m used to eating great food and I’m used to cooking
And yet none of these things feel like they’ve prepared me for what lies ahead CH everything into a pot and hope for the best some element of trepidation so I just have to kind of hold on if I can go all the way that would be just Jo dropping first challenge I’m
Through great wouldn’t it welcome to Master Chef really looking forward to this slightly nervous about what you might be feeding us your first task is a good old fashion Master Chef invention [Music] test what is that they’ve been given a squid chopped chicken Tomatoes
Pella rice asparagus mango mushrooms avocado and puff pastry it’s up to you what ingredients you use one plate of food in 1 hour good luck let’s go Broadcaster Keith chuin likes to experiment with cooking and rarely uses a cookbook when I was 14 me and my twin brother lived in a flat in London on our own and we had to learn to cook I didn’t know how to cook I’d only watched my mother who was a
Useless cook not knocking that but she wasn’t very good can I ask you no you can’t it’s not true what are you making a little chicken uh basil potato and onion pie how much cooking
Do you do at home tons I uh yeah I I do all the cooking and absolutely love it I’ve been cooking since I was 14 years of age and I just make it up but I don’t know the terms
I don’t know what they mean I don’t know what they’re at but I love it cheers CHS cheers Gregs Keith’s got a little handful of chicken and he’s got a big pie dish it’s going to be more pie than chicken you’ve had 20 minutes oh God 40 minutes left to
Go Tom Parker used to sing with the band The Wanted and is now a DJ his mom taught him to cook good homely food I think I’m a good good cook um but I want to I think this I want to take from this experience things to like
Learn for the future and so hopefully that’s something I can achieve whilst winning that smells good Tom spicy chicken pie what are you going to serve the pie with um anything maybe a mashed potato okay I’m asking you a question you’re asking me a question um I just
Don’t know how long have we got 40 minutes left I don’t know if I have time to do the mashed potato we’ll [Music] try Strictly Come Dancing professional Natalie low grew up in a
Family of passionate Cooks I want to shine in this competition I want to do the best that I can and bring the food to life I just want to do really [Music] well we have got from Natalie not only a
Brusketta served with mango tomato and loads and loads of garlic we’ve also got salt and pepper squid you seem to know what you were doing prepping that squid you must have cooked it before um I watched my dad a lot in the kitchen with you know we used to go
Fishing together so I’m used to gutting and scaling fish I love getting my hands dirty 20 minutes to go before becoming an actor Scott Maslin signed up to the Marines he studied nutrition as a teenager and has been a vegetarian ever
Since how long have you been a vegetarian I became vegetan when I was 18 yeah so I’m 43 now so 25 years what are you going to make for us well with what we had I’m going to
Make a rotto cuz I’m just going to keep it simple and and hopefully just think about flavors he’s making a risoto however he’s got paa rice paa rice is really short grain which means it’s got lots and lots of starch I hope it’s just not too [Music] stodgy one
Major concern is getting it done on time my wife said to me before I left this morning you know get it on time oh God thanks bye you’ve got just over 10 minutes that’s done journalist and broadcaster Samira ahmed’s mom was a TV
Chef mom was a professional cook yeah she used to cook on Pebble Millet 1 in the70s I have the photos I have the cookbooks is that right she used to come home and see I met Sasha is still today what are you going to make for us I’m making rotto Nero deepio
I think it is I’ve had it before with some chili lemon some squid and I use the squid ink and I’m going to do some grilled asparagus on top anded a bit of that’s not risoto rice isn’t it it’s Pella rice but it will be um a kind of Spanish Italian Fusion dish
Um because um it was close enough it’s got to be now and that’s how I cook it’s close enough as a journalist I’m used to working to deadlines and slightly thriving on them having not quite enough time but I’ll get it done I’m not sure that’s quite the right attitude for cooking I
Think I’ll need to plan and use every minute but I’m pretty good on planning 2 [Music] minutes [Music] that’s it stop stop what did you do mango salsa brushetta with Squid oh lovely it’s very ambitious in it in the first
Go done chicken p s they were potatoes first up is actor Scott who’s made a risoto using the Pella rice and mushrooms accompanied by asparagus Char grilled tomatoes and an avocado and tomato salad your risotto is sweet the rice is soft really good flavor of mushrooms tomato is
Really well seasoned the salad just right amount of seasoning and oil M you’ve got a really good touch I agree with Greg you’re really deaf with your seasoning it works really well asparagus and salad on the same plate is sort of a bit out of out of place
But you can season oh excellent thank you very much great comments and uh great start thanks broadcaster Keith’s dish is a chicken potato and mushroom pie served with saute potatoes and asparagus ham and mushroom mushrooms it’s not perfect the pastry could do with a little bit more cooking it could do
With oozing out of the pie couldn’t it yeah I agree there’s a lack of ooze there’s there’s a lack of creamy sauce however particularly love your ham mushrooms and asparagus you put a fair crack of pepper on there it is I’ve got to compare your your food I think
To a comfy pair of work boots they could probably do with a good polish but there’s nothing wrong with them that’s not a bad start mate thank you thank you very much appreciate that I’m happy with that I can go now singer and DJ Tom’s chicken pie filled with ham mushrooms and
Chili is served with mashed potato and a chicken sauce your mashed potato just get a nice spoon rather than using your hand to mold it as presently it’s got the fingerprints and should the police come at least they’ll know who made it
Yeah oh yeah now oh that chicken is really moist and soft and you’re also not scared of a Pepper Pot which is giving it giving it really really good flavor your pie filling is too watery you’ve got a chicken Sauer you called it this sauce should
Be the filling of your pie yeah I agree with Greg your seasoning is great loads and loads of pepper really highly seasoned um and it could be a really good thing you got a good starting point here you happy yeah really happy nervous but Hy cheers appreciate
That journalist samira’s squid in Rosato is served with asparagus your uh squid in risoto is truly delicious and I’m really really pleased for you I think it started off as a great plan it’s understood you understand good food there’s also a sweetness that’s coming
From the fish that I really really like it doesn’t need the embellishment of an asparagus pattern cuz it’s solidly sound cooking underneath there I’m really surprised and delighted I’m very grateful dancer Natalie has made salt and pepper squid accompanied by a mango tomato and garlic brusketta
Careful too much garlic I really really like the squid I I love the way you prepared it and the flavors in there are really good you got lots of garlic and you’ve got lots of chili in there as
Well there is a huge amount of flavoring in this dish which I admire to a point however mango and toast is a new one on me garlic and mango is a very new one on me and as new as it is I don’t
Think I’ll be trying it again okay you should have seen the mountain garlic on my M what was it it’s just too much it was like paste instead of a all right R this has been a great round a few interesting combinations and some really delicious food but for you next
We have a little treat you’re going into professional kitchen where you’ll be cooking lunch for the paying public thanks very much indeed off you [Music] go that I’m so happy that’s really weird it [Music] it’s day two and the five celebrities have been split into two teams I’m getting quite
Excited you yeah I’m excited for today it’s going to be good it’s long as I got a microwave I’m fine it’s the unknown and the the the mental focus that’s required and and fear will come the fear the fear will come Scott and Natalie are in fashionable Chelsea home
To Japanese restaurant Kaba run by Chef Scott holsworth of Michelin starred noou Fame hello good hi I’m how you doing Scott nice to meet you Scott Scott and SC nice to meet you Scott as well how I’m feeling slightly bad about this cool well welcome to kuruda
Uh we’re going to run through a couple of dishes with you downstairs shall we go down and take a look abely all right let’s do it show us the kitchen after you y thank you in service Scott will be in charge of the Chile and sea bass
Roasted on saki soaked comu served with a warm sober grain vinegret once pan fried the sea bass is roasted in a coal oven for 8 minutes at 250° toasty oh yeah wow look at that check that bad boy rest of the stuff yeah
Wow looks like Kel do it it’s yeah especially with the the bubbles and stuff [Music] lovely so that’s what we’re looking for that’s fantastic yeah really simple beautiful wow tasty tasty yeah everything got everything there you ticked all the boxes haven’t you well done nice one
Now see if I can recreate something that’s as over Pleasant looking as that good luck yes here we go I just want to do it you know I want to get on with it and um and get into
A you know get into a rhythm and this is what you know this is what it’s all about learning from people that do it as a profession yeah I’m going to be a few Stone lighter when we leave
Across the kitchen Natalie has been stationed at the barbecue it’s crazy hot insanely hot you’re going to nothing don’t wear anything that melts or you know it’ll just all drop off what are you saying call me she’s been put in charge of the green tea smoked lamb served with obene paste and
A Korean pepper miso sauce am I going to turn it over yeah just give it just give it a sec that’s the beauty of barbecuing I think letting it be at one with the Flames I do miss a good Barbie yeah
Yeah yeah that looks unreal that’s perfect that’s perfect barbecue for me there we go perfect then we’re going to take him over to that table and give them the old finish off okay so the cedar wood and meat are blasted with a blowtorch to enhance the Smoky Char flavor this level
Of torch is usually reserved for Builders smell that yeah that’s awesome yeah so I going to sort of torch it till it starts to sizzle up a bit and I want to catch a bit of this as well yeah
Can you over torch it obviously yeah you can all right you do the other one let me just do that that’s it go for it go for it get into it yeah you’re all right you’re all right that’s good yeah yeah looking good yeah wonderful Lu you
Like that I like it yeah cool that’s all you need to do far out that is incredible oh my goodness but you marry me it’s a deal that’s amazing good lamb this is the best lamb I’ve
Ever had in my life if I can do this Justice I’ll be one very proud happy woman you’ll be right I think you get it thank you so much [Music] Co over in North London Keith Tom and Samira have started prep at the Modern British restaurant Almeida Under head chef Tommy
Boland Keith is prepping scallops for his dish which will be roasted in cumin and coriander and served with cauliflower puree pomegranate and caramelized cauliflower vinegret and strands of onion bie okay so the onion B when we drop it into the fire yeah we want to keep it in lovely little
Strands yeah not in big lumps then it goes um all Dy in the middle we don’t want that we want it nice and crispy yeah yeah fair enough when you do this in service because your dish I’m sure will
Be very popular we’re going to do four or five portions at time is it really that popular oh yeah damn it’s not seasoned it Chef nice this is the biggest learning care I’ve ever had in my entire career uh so I’m really looking
Forward to getting to grips with it really this is really young shoots of coriander and it’s really fresh the flavor is quite potent but it’s not quite as strong as normal coriander and that’s it the finished this that is lovely is it oh my gosh they got about 40 covers today so
That’s a lot of people to cook for and I’m just hoping that only three have my dish you want to manage I’m going to try my best I promise Tom is prepping roasted cauliflower which is the centerpiece of his dish it’s served with baked salc glazed onions ricotta noi and a truffle salc
Milk foam first we go the foam inside the shells like that and then half foam half milk over the top done that’s it cool you want to do that try just looking at the way Tom plated that up it’s uh
It’s it’s like art and Art’s not my thing really when it comes to food there’s a lot on the line here and you don’t want any complaints cuz that won’t be good will it skin side and on the fles
Side finally it’s Samira who has the pan fried Scottish salmon you want the fish to be nicely cooked all the way through but the skin to be golden so this is probably the most important
Element of the dish how can you tell when it’s cooked all the way through uh we have a little skew here a little fish bik so we just we just insert it if there’s any resistance it means
It’s not good because the salmon we want to leave it pink so there will always be a little bit of resistance the salmon is served with fale pasta muscles and chopped chil with creamed Water Crest
And Water Crest shoots and that’s it oh yeah yeah I’m really up I’m wondering how I’ll fit around all these people who are used to working as a team I’m nervous that I may not be quite good Enough back in Chelsea service has begun and Scott Seabass is ready for the intense coal oven how’s the fish looking fish we got in two minutes for the first one to come out the other two are
In the oven Chef okay new order one and seas one and seas yes [Music] chef that’s what we want not too done cuz it’s going to go in the oven get a little bit of the saki keep it right in the fish that’s good four seat bass to go in the oven
Here one two three four cheers mate got that one coming out the oven any second yeah y that’s it we [Music] out do you put any on do you recognize keep it off the fish or just put it around I put on the fish yeah yeah
Definitely May more around here yeah that’s cool is that all good yep all good man let’s go4 four yep go go oh good it’s excellent I’m loving it it is that that margin of if you take your eye of the ball for like seconds you’re in trouble Scott
Has just cooked and served five dishes on his own Natalie now needs to live up to his triumphant start so hot it’s bit of a waiting game this make sure that it’s perfect I’m loving cooking the lamb it’s hot though it’s extremely hot and I’ve got to get
My presentation right I just want to eat this how long for that lamb over there uh 30 seconds okay I’m going to jump onto your Lambs here because you’re uh um they just need they just
Put on yeah okay good we got really we got a big fire here so we just got to keep an eye on them okay um I’ve got six lamb dishes on the go and this one is so thick I want to make sure I get it cooked right and not too
Rare lb’s ready to lamb to lamb okay pick up please a little bit less on the edges of the plate okay yeah it looks looks pretty pretty artistic but uh yeah just a little bit less
On the plate bit more on the L yeah okay pick up please on the plate more on the L after a shaky start Natalie has to get the next orders right it’s like such a simple dish but it’s so um important to make sure I can’t even concentrate in
Talking the restaurant in North London is also a hive of activity and Keith’s scalop dish is flying out so M two Scarlet one beach to two salmon one cauliflower yes yes chef got more yeah yeah C is hot yeah you’ve given it a whisk use your no
I haven’t okay those are ready to come out now let’s go before they burn okay gently be careful when you put the seasoning on the the the spice M you have to push it flat otherwise it all comes off all
Right you got it yeah got it I’ll BN you B come back for f nice and gently one more okay that’s not a good start again yeah yeah I’m so sorry got a bit of nerves there you
And canol with the spoon not the spoon yeah that’s true yeah lovely you have to be careful here Keith cuz he going all over the place I bad come on thank you let’s get this together yeah yeah on
S pleased LEL 23 the scet will be very popular today uh but it needs to stay focused he needs to get over these nerves he knows how to do it ke is nice but it can be neater yeah yeah okay
Wow Tom this is your turn one cauliflower Samar two salmon Tom has fewer orders but the pressure is still on you’re only going on one here Chef so it’s only five cies two salmon one cauliflower no two cauliflowers on first order it’s one cauliflower two salmon chip is it yes
Come on let’s go let’s concentrate get the cauliflower in lovely that’s very nice just keep an eye on your Noy with the spoon we’re going to nappy that butter back over the cow let it sit flat also every time the Pan’s off the heat you’re not actually getting any heat
Yet so leave it on the on the heat yeah cool never but yeah good how about eight covers how many of you had uh one okay just check in watch your noas ready yeah watch is golden huh you need to turn them all right quickly before it burns H see that lovely
Caramelization very nice very nice okay so now you know what you’re doing yeah ciac yeahhuh cauliflower onions around use a spoon Shi they just here main course away table 11 Tom again two cauliflower yeah and one pork cool tilt the pant WS you a little bit and then you can scoop
The the the cream off the top lovely and again in the other shelf and mixture of the two yeah right over the top gently so it doesn’t spit everywhere yeah and there the must red mustard fills just be careful when you dress because the milk’s going everywhere Tom it’s not
Picasso just a few lovely enough enough very nice okay service Pace table nine okay Tom two more cauliflower same process again yes Che it was pressure but uh I think it turned out all right so let’s keep going it’s only the first one
So we still got a few mons to go but it’s looking promising we just need to continue only Perfection will do and Samira must balance the speed of service with Precision cooking of the salmon
And the tast has picked up a little bit now so um have I already done that I’ve done that one already uh let’s get this Bas back over the top all that lemon juice over the top yeah get the
Lemon juice over the top and then I’m done okay you got two more in order now so we need to be quick and we need to step it up gentle gentle [Music] yeah come on tomarrow you got two more
On order we need to go I just want to make each one the same I don’t want don’t place it okay like that I mustn’t throw I must place especially if they’re going to the same table what the question
In the bottom of the fridge thank you Salmon’s ready Chef that somehow that’s very nice but it needs to be faster it must be [Music] faster do you know I feel so inadequate cuz I’m only doing
Two at a time and I still feel I’m slightly um I’m too slow but at least nothing’s nothing’s been wasted it’s a privilege to be here and I just hope I don’t mess anything up before it ends across town There’s been no letup for Scott but he’s still in
Control I’ve got four on the go here is that including those there’s eight lovely thank you yeah that’s the SE set no sauce just one minute yeah where did that where’s that uh that chive behind you is it behind me yeah
Thank you it’s behind you it’s behind [Music] you I’ve got four on one’s done I’ve got another three to put in let’s go and dress it get back quick sorry man he’s in in the middle of it right now he’s going for it full Pace bit messy got a bit
Of stuff all over the place but you know he’s got his head down and he’s he’s on time right food ready to go Cass ready to go that there please to Meanwhile Natalie is also trying to keep up with the onslaught free lamb please yes chef I
Can’t feel my fingers at the minute they just like lost old fingerprints and they’re burning it’s good though oh it’s good is it it’s part and parcel of it all so yeah I’m tough I can handle
It Natalie’s doing really really well I mean uh getting getting the lamb up there looks a little bit panicked I mean she’s sort of jumping from here and there but you know getting there sh me
Timbers again on time so not bad cooking at home is one thing and then cooking under this sort of pressure we yelling ERS at you and then having all these timings and all these people around you in a foreign environment yeah it’s daunting for sure it’s it’s pretty amazing what they’re doing I
Think I’m ready hey get your l LS three lamb ready did you get your limes on those m is the limes there you go squeezy strength Natalie that looks good that’s good that’s my best that’s my best batch that’s my best batch I’m proud of that I was in control of that whole
[Music] situation it’s the last push in North London and Keith’s trying to keep his nerves in check check on Kei love you today three scallops you might love them I hate them scops are really popular I hate you go for the
Cauliflower I didn’t think it’ be like this you know seriously didn’t think it’d be like this very nice I’m loving this you’ll invite me back I know it you’re getting here ke oh I’m loving it now can’t tell you really loving it it’s a hell
Of an art though service please Table [Music] Six I couldn’t do this every day I have a car ring having managed to impress earlier Tom’s trying to maintain the chef’s high standards one minute on two cauliflower Tom sure watch your kny
Yeah very nice very very nicely caramelized huh very nice your no very nice huh is it nice and hot tom sure are you sure yeah don’t forget to fil that milk uh Tom oh come on it’s all over the [Music]
Bench it’s all over the bench all up the side of the ball everyone apart from where it’s supposed to be little bit of CR this ready yeah wait the final product is nice it’s hot it’s clean but
You’re just walking a bit messy yeah when you walk messy then your brain goes everywhere and you can’t concentrate you know you’re trying to be quick but obviously quick sometimes can turn a bit messy so uh yeah got [Music] it in spite of her lack of spee Samira is on
Track to finish service on a high oh yes yes yes yes yes yes right um is it cooked through yes are you ready to Plate up Chef yeah is that fish cooked though yep cook roof sh lovely it’s perfect I have to say I’m proud of the salmon cuz that’s the thing
You can’t hide that can you I’m trying not to throw things Sam has been really good huh this is the last table almost finished it’s been really good huh the whole way through started off a bit jittery but done really well H thank you Chef no
Problem salmon ready Chef we Perfecto well done service please I feel like such a Rel there’s a little part of me that feels it’s like they’re like rock stars I think and I had a little glimpse of that star just so impress so cool they’re really
Cool service may be over but there’s no Letup [Music] welcome back today is exciting your own two courses your own food at the end of this one of you is going home 1 hour ladies and Gentlemen let’s [Music] cook [Music] tell me about your dishes today I am doing a salt and pepperish she
Typy um garlic chili and rosemary crusted lamb potatoes carrots and green beans are you doing a dessert yeah I’m going to do um a walnut and um sponge allnut sponge and then I think I’m going to do I’ve made up your mind yet
I do something at home that people seem to like and that is um breaded cream it’s like breadcrumbs in cream and really mix it up so it’s quick nice and thick and stodgy but the nice thing is is uh it’s like magic you know you try your tricks and
Hopefully they work out well it can be like magic and time can disappear yeah exactly goodbye how to make a sponge no no no I had to go at the uh sponge because it’s a while um since
I’ve done a sponge and in my own head I couldn’t work out whether I normally use self- raisin flour or plain flour um so I’m still deciding which flour I should use the bathroom is it getting too late [Music] 15 minutes have gone already how about That I look down at your bench and the spices and I get quite excited I was going to say don’t get too excited um I’m using mainly the green cardamom but this has partly got
A symbolic thing for me my mother gave this to me when I was about 10 and brought it back from India and when I do cook Indian at home this has all my core things and the cardamom is is something that you can use in puddings which I’ve discovered quite recently what are
You making Samir I’m doing a roasted vegetable cuscus I put in Harissa to give it some heat afterwards and I serve it with some taziki what other dish I’m going to do um a hot blood orange compost cooked with some dessert wine and some sugar with some cardamom cream [Music]
Hot orange juice think about it you can smell it can’t you warming orange juice and cream served together I don’t think so I guess I feel exposed again because you’re cooking something from the heart and if they don’t like it then um that feels like there’s
Something in you that has failed but it tastes like something that was worth cooking an orange for I’m cooking lobster tail with frola which is an Israeli cuscus with a lemon and garlic alioli for my dessert I’m doing a strawberry and banana Flom with French pancakes and maple syrup
Cream I’ve worked it out the lobsters for me and the pancakes for the child in the room Greg why are these dishes I love Seafood I love I love light bright colorful dishes and the dessert reminds me of home how are you feeling about the competition I’m only just getting started
I definitely don’t want to go home anytime [Music] soon you’re halfway [Music] halfway Scott’s an interesting cook an adventurous cook and he’s cooking for us vegetarian main course we’ve got ourselves a spinach and chickpea tomato stew we’ve got honeyed sweet potatoes like
A tarene and then casari made from Little noodles rice lentils and loads and loads of caramelized onions and spices it could be delicious but the issue is Scott’s got is so many different flavors appearing on one plate on the other hand his dessert is really simple
And real classic creem brulee Scott you look like a busy men yeah I think I’ve done I’ve done a bit too much I have got a little bit of the fear of god in me but you know what
You going to do got a crack on creme Brule’s done Creme Brule are in there I’m going to speed chill them I’m we’re halfway over halfway now so I’m going to give it another 10 minutes get it out blast chill it set it good plan have you used the blast chiller before no
I’ve taken on quite a big couple of dishes today and um I’ve cooked them a few times but yeah no nervous I don’t know why I mean I suppose cuz it as you do it you
Start to enjoy it and it starts to mean more you know I would love to be around a bit longer that’s for [Music] sure 15 minutes left for me I think cooking two things in one
Go it’s like multitasking that’s not really my forte to me I don’t think it’s a lot of men’s fores Tom you look transformed to me you look like a cook yeah been in the kitchen the Pro Kitchen the other day put things into perspective a little bit so you have to be
Clean the head chef said you have a clean space you have a clean kitchen you have a clean mind you have a clean plate of food so I’m cooking chicken poier it’s basically chicken wrapped up so I’ve got spinach pruto uh Julian carrots in there with a lemon and taragan
Sauce on a bed of spinach and for dessert I am cooking uh Maple and Peak and steamed pudding a steamed sponge uh yeah are you serving that steam sponge with anything uh just a cream yeah the puddings are looking all right which which I was more worried about cuz
Desserts aren’t really my thing lots of sticky maple syrup loads and loads of pecan nuts in a big spongy pudding Ser with cream could be absolutely delicious You’ve Got 5 minutes [Music] left happy about [Music] that oh whipping cream with bread that’s
Just weird you’ve got 90 seconds left that is all you’ve [Music] got I think I’m going to fail on the presentation really [Music] badly come on that’s it time’s up you have to stop [Music] Samira up be come please to stay in the competition Samira has made harisa spiced couscous with obene
Cett yellow peppers and sweet potato accompanied by yogurt and cucumber saiki it’s got a huge amount of chili Spice in it but at the same time the sort of rivers of sweet vegetables knock it back a little bit and then the yogurt with the Cucumber
The mint is lovely and refreshing I could do with a little bit more sophistication there’s not a great deal going on we’ve got a bowl of of cuscus it’s it’s not showcasing a great deal of culinary art however it’s very tasty
Dish and I’m happy to eat it all samira’s dessert is a blood orange compt served with a masap Pon and cardamom cream before we do this I need to tell you something this frightens me cream and orange juice it’s it’s it’s frightens me a little bit okay
As much as I do not like orange juice curdled with cream the flavor of the cardamon and the sweetness of the blood orange is really really good but as to the texture no thanks not for me but your palette however is really really good and actually in a way quite
Exciting I I agree with John you your pet’s very good your food tastes good I would like to see you push yourself a little bit more oh wanted to make sure you like the taste of it that for me was more important than anything else actually you’re quite right it’s the Cornerstone
Of the dish what it tastes like and you’ve nailed it it’s just a whole new set of rules really I’m just trying to have to rethink my attitude to cooking and I’m finding that quite [Music] interesting Keith’s lamb has been coated in a rosemary and garlic
Crumb and served with green beans carrots new potatoes and a lamb sauce oh your beans are dried your potatoes aren’t cooked enough however your lamb is beautifully cooked and the flavor in that is very very good indeed and should
Those vegetables have been well seasoned and well cooked which they’re not yeah you would had a really delicious plate of food you’re half and half here Keith yeah fair enough for dessert Keith has made a walnut sponge accompanied by toffee sauce and a breadcrumb
Cream absolutely lovely your sponge is light the cream with the breadcrumbs and the vanilla is is a new one on me but also there a real bitterness before the sweetness in your toffee sauce in in my humble opinion nothing short of magnificent I mean it’s just lovely
Thank you your sauce is just on the edge of being burnt a bitter enough but because of the sweetness of the cream with the cake it’s a really really good thing there are bits here yeah I could polish up and make really sexy but the essence of this dish has heart and I
Love that about it both dishes need a bit more polish uh but that’ll come with practice but whether I’m around long enough to get that practice I don’t know we’ll say hello hello hello Natalie added five chilies to her dish
Of lobster tail served on a bed of fraa pasta accompanied by a garlic ioli oh dear not again got him again on the garlic no not garlic cing oh chil oh yeah okay oh yeah oh wow one too many oh
Wow I like spice I like a lot of spice the lobster is cooked really well it it’s soft it’s perfect and I love the sweetness and the smokiness you’re getting from the veg and also I like the lemon that you’ve got in your aoli the garlic mayonnaise very very nice indeed
You’ve put too much chili in there after the first mouthful your palette is numbed by the amount of heat so much chili my ears are ringing they are they’re ringing just ease off on that chili a little bit because actually ease off the chili a lot cuz that is really properly hot sorry
For dessert Natalie has made a pancake served with strawberries bananas and a maple syrup cream there’s not a great deal of work going into here it does deserve to look better okay however I love the mushy strawberries with a syrup and a pancake that’s that’s reminding me of
Early Childhood cook bananas I’m not good with I’m sorry to say and these little black specks on your pancake uh tell me it’s burnt uh the taste of the pancake also tells me it’s burn uh sorry nasty I
Don’t like it okay I mean it was a bit of a 50/50 I’m not a cook but I’m trying my best I don’t know why I put like CH in it five how you how many would you have done it with before I normally
Have three big ones but they were small so I they’re strong this morning I didn’t know that just you know you did did you take the seeds out nope see that’s the thing Scott up your come mate please Scott’s main course is a stack of honeyed sweet potato spinach and chickpeas served with
Kashari made with lentils vermicelli pasta and caramelized onions with a yogurt mint dressing that’s delicious that is absolutely delicious flavor combinations that I’m not used to that really really excite me there’s a saltiness and there’s a a mild spiciness that’s going in with
That rice but the onions taste so sweet against the salty rice it’s almost as if you’ve got dried fruit in your mouth absolutely delightful thank you your chickpeas and spinach with the sweet tomato and the honey I find a little bit too sweet because I don’t have any chili kick I don’t have
Anything in there to to Really set me on fire be brave enough to serve one thing Kari and a sauce is a fantastic thing piece of flatbread yes yeah I just thought yeah you’re right cuz that is a dish
And with the sauce and that would have been yeah for dessert Scott has opted for a classic creme bruet ah yeah that’s the crack you got a lovely thin sugar crispy crust it hasn’t set no it hasn’t
No well all the flavors are there cream vanilla sugar the bitterness with the black bits with the blow torch but um that’s a that’s a that’s a custard yeah it’s a tasty tasty tasty thing
But yours has it works cuz still running in the middle which is a shame yeah it was a challenge and it it’s a slow cooker of Brule and a slow coer so as much as you can do it quick
It takes it does take time and uh I was a bit pressed with that one Tom bring your plates up please Tom’s chicken popette has been stuffed with spinach ham and carrot and served with a lemon and taragan
Sauce the targan in your sauce is fantastic your chicken however in the middle is dry the spinach isn’t seasoned at all or battered but the sauce is really really good um it’s not the most delicious dish however I love love the taragan in that s
Cheers Tom’s pudding is a maple syrup and peacan sponge served with vanilla cream syrup and cream is a is a Heavenly combination the syrup takes you almost to two sweet and then the cream calms you down again and makes everything luxurious however this sponge is
Heavy it’s heavy it needs to it needs to lighten up even for me and it seems like you may have forgotten the sugar because considering it’s a maple syrup and uh PE and nut pudding is not very
Sweet I think the pressure in there is so intense that you’re trying to pull everything together and you make mistakes but I think you have to learn from the mistakes to to win master shf so we now have to make a decision one of you will
Be leaving the competition thank you very much indeed thank [Music] You first time they cooked their own food um we had some good dishes we had some unusual dishes we had some dishes that didn’t work at this stage of the competition I’m not really concerned about
Process I just want food I want to eat I’d love to stay on it gets you it’s like a bug you it gets inside and you want to do more and you want to try more I think they’re looking for quite
Sophisticated cooking techniques so I’m not sure it is enough to cook a good tasty meal that would feed a crowd I feel like we come on a journey you know I think um I’m learning every single time I
I do a challenge so I’d love to stay to be quite honest with you it’s the lap of the Gods you know it’s down to them I’ve done the best I can in the time that I was given and I couldn’t have really
Done any more I don’t think you know be i’ I hope I’ve done enough I absolutely hope I’ve done enough the fact is that one of you is leading the competition contestant leaving us is Natalie thank you for having me thank you I’m sad to
Be going home but I I wasn’t that confident but it’s been fantastic I’ve loved every second of it um it’s been great I’ve got no complaints I’m I’m happy I’m still there still got a lot to prove I realized the only decision that really mattered to me even more than Greg
And John was that my mother didn’t see me get set home first AB really shocked by it I thought I’d be on an early train out just a bit like cuz it’s the reality now is you got to start again this is another one one and it’s going to get harder well done
Congratulations next time the four celebrities have to work in teams I have no idea whoa got a bit of an issue going on over here oh no I’m not going to Flap what did you do you my hand cracks are
Appearing in the team guys the cing their best two courses yeah let’s go to stay in the competition rice oh Greg help me it hasn’t blown me away in any way lovely gorgeous [Music] [Music] woohoo [Music]
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Not sure why they are serving food on what looks like parchment paper?
I hope you went far in this Tom. Rest in eternal peace 🙏