How To Make Dishes On A Budget | MasterChef Australia | MasterChef World

Sometimes we do not have access to the luxury items or ingredients our contestants do, so here’s a look into much more affordable dishes to make; from Frittatas to Salmon to Middle Eastern Chicken. A smaller budget will not stop you eating good in this kitchen! – Subscribe: https://www.youtube.com/MasterChefWorld

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Your challenge is to make the most enjoyable three course family dinner you can in teams you will head to the supermarket where you will have to approach someone you would like to cook dinner [Applause] for each team will have $100 to cook a beautiful three course meal for the family and for the Judges so we’re from masterchief and our challenge today is revolving around the family dinner so we’re just wondering what your family is like three kids three kids yeah Toby been the youngest Lil been eight and Maxwell being five this could be a great family to cook for

Our challenge is actually to go into a family’s house and cook the family dinner how would you feel about us coming to do that at your place sounds pretty cool yeah so we found our family a young dad to what do you do for a living I’m a chef white

Trade he’s a chef probably the only Chef in cols at the time how do we do this I don’t know if you were cooking a three course meal for your family what would you like to see on that meal to IA start something simple for an entree there

Maybe Tata for the main they love lamb Lamb’s their favorite thing there desserts would be pretty easy there maybe sort of like um some sort of fruit after we’ve had a chat tour about what his family would love to eat it’s time to start shopping for our

Food are we going to have enough money for lamb let lamb backstraps if we got three of these that would be okay maybe well still only $24 they definitely did ask um what sort of food we wanted so wait and see I’m looking forward to dinner tonight

Yeah shie can I borrow you for a couple of minutes come on you’re the captain what’s the menu and who’s doing what okay for the menu we have uh spank for the entree and we have Phil and Calum on that that’s nice for the main we have

Pete Maran and J and we’re doing a lamb Roto so it’s going to be flattened out and rolled up with herbs and bread crumbs okay lovely serving that with a Cheesy Mash okay and dessert dessert we have Matt and fee doing um a layered berry trifle

With a white chocolate moose okay it’s a good menu choice you happy with that um I think for a young family I think it would be perfect oh uh this is not good I look down at the filo pastry and I realized that it’s past its use by day obviously

We can’t use this for our dish so we’re going to have to come up with something new why don’t we make a spinach and um ricotta frittata we we decide that with the spinach and cheese mix already made the next best option might be a frittata with the ingredients we’ve got left all

Right can I check these in guys okay guys so we’re aiming to get the lamb in the oven by half past Shan’s doing really well from the minute we get going she’s organized the kitchen so we’ve all got a little bit of space and throughout the whole time she’s checking

On everything how are these going guys I’m just going to sprinkle bit of parmeson put them back in okay and um let them get a nice crust on top everyone’s pretty on task everyone’s doing what they should be the Lamb’s on the stove so if as long as we get

Cracking on that dish I think we should be okay pulling the fatatas out I mean they’re a bit hard to get out of the muffin tins I mean they kind of stuck a bit to the sides I knew we shouldn’t put bread crumbs in the bottom of it but

I’ve tasted one The Taste is pretty good so if it’s all about taste it’ll be fine guys you got 1 minute to go I love the energy in here I’ve never seen so many people in such a small space banging out food in in the dying minutes

I’m I’m help trying to help feel played up the uh the entree looking down at it um a little bit concerned about the presentation I think we could have done something more your time is up I think it looks awesome it’s all about how much you enjoy this food they’re cooking for you

Let’s get the first dish out cuz I know that Maxwell is hungry taking the entree out is a bit nerve-wracking we did the best we could it’s very rustic but you know it still looks pretty nice hello guys we have some spinach RI cotton mint frittatas with some um minted yogurt

Dipping sauce thank you very much that’s yummy so Jody said that you you you’ve made um fritadas before did you throw that out there y was that one of the things you men I I threw that out there fata is always a a simple yet effective

Dish for the kids to eat so is it better than yours Johnny as good I think as a as a fata it’s kind of missed the spot it’s very dense it’s very cheesey the red team’s first dish a spinach and ricotta fatata let’s move on trying their main course yeah some of

The things tour has said to us you know for main meals he was saying the kids love lamb I can smell something good it’s lamb it’s lamb yeah it is it’s a lamb Rolo with mash and some greens mashed Potato you like the lamb is it delicious what you got yum yum I make B yum you know what it reminds me of something that you’d get in a good Pub is LAM a bit of a family favorite yes the kids love lamb I can um never

Buy enough of it more comes down to budget so are you are you are you happy with what you’ve eaten so far definitely definitely are you Blown Away um Blown Away no not really not not yet I’m waiting for the dessert there what’s for the dessert I think so far safe without

Being knocked the ball out the park really deserves needs to be a ripper all right the point of this challenge was to please the family I I remember as a kid you know having something served up in a beautiful martini glass just made a little bit more special oh look

Max wow it’s taller than you yum it’s a white chocolate mousse and Berry swirl with some crumble and some praline on the top thanks guys no worries thank you Matthew as a dessert that is Rich that is sweet that’s pretty good how was it Toby got muscles T from your dessert it’s giving you muscles Lily good dessert bad dessert or Great Dessert great Max good bad or great very good so how’s this dessert

Blown your way Blow Me Away to see that my kids are enjoying it there so yeah definitely they’re happy I’m happy what is the challenge there’s two teams and you’re going to be cooking a family dinner of 14 cook the best dinner and you’ll win you’re going to have to decide as a

Team what you’re going to cook but here’s the kicker each team will get $24 each that’s the amount the average Australian family spends on food each week you have 4 hours to plan and cook us that delicious dinner you’ve also got to shop for your ingredients and get

Back to the master chef kitchen are you ready look behind you big Master Chef Glo that’s awesome your 4 hours Starts Now Get we get this one all right let’s Ro okay down to the front we have all our ingredients together and we run down to the cash register Nice I think we got this come on guys we got to these toys bring the chicken down we need a we’ve got so much flour we’ve got like about 5 kilos of flow need to we only need one of those it is insane there are doubling up of ingredients not enough of

That too much of that stop stop we have gone over we’re over our budget the budget got blown before even half of our stuff had gotten through we’re going to have to cut back on something the problem is we think we all need everything we can’t go past

$24 we need to get rid of some stuff and that’s when the chaos started get the p the are too expensive we don’t have cheap after sifting through so many items and putting back so many things we’re still 40 cents over the budget okay what else out at this point I’m

Looking through the bags and I see garlic and I have this Epiphany take half the garlic off here let’s break the garlic in half and only get half of the garlic so we can be under budget good on your we need you so now the challenge has really begun and

The first thing I do is try and find our ingredients where’s our flour I’ll grab it from you got the hers the come on give me the cell what’s what are we having for dinner we’re having do you know what the cell is when we took this

Over what we realized in about 10 minutes is three mothers had stepped in and taken over and the three moms were cooking the favorite dishes that their kids love and that’s what sells it you know I’m cooking my kids favorite dessert a beautiful traditional lemon with a raspberry coie for main course

Samir is doing a a middle eastern dish of chicken yogurt and almonds it’s one of her traditional dishes and then for entree we’ve got a mom here who’s cooking her kid’s favorite pasta yeah so we’ve we’re all doing our family’s favorite dishes I’m making fresh pasta

Dough for our Entre I’ve got noie NADA and Visa cooking with me we’re just doing a fetuccini with oil and chili um just as a little starter she go with the rest of our family meal I’m making F the JZ family favorite which is chicken with

A yogurt and nut topping I was 12 the first time I cooked this dish and my brother goes do you know how to make it and I go yeah didn’t want to show him I didn’t know how to make it and I food poisoned his whole family I fed them raw

Chicken I learned to master this dish before coming into the show so I don’t poison any of the judges oh my God that smells so good thank you come on girls let’s keep the energy up okay how’s our Tarts going we’re making a lemon tart for dessert it’s been baking in the oven

Now for about 20 30 minutes but they still haven’t set and I’m about to have a nervous breakdown I think I have never had a tart not set you putting sugar yeah we put everything in put everything in didn’t we freaking out you know the Tarts should be setting and they’re not

Setting it’s all right just just believe trust so em and I decide that the only thing to do is to pray please please little oven please can you please set they look super organized the Middle Eastern inspired dish using the chicken that could be really really yummy we can

Put the right amount of broth so they know how much to put instead of make soy Great Dessert um have they cooked the pastry enough will that custard set the fetuccini I’m interested to see how they’re going to actually present that family style but also it sounds like the

Source they making is one of those when you want to do a bit of tossing in the pan I wonder whether that passor is going to stand up to any heavy action the yeah totally we’re just going to have to wait and see water’s on water’s

On water done yes the entree that we’re making is liliana’s creation and I think she’s really struggling I don’t want to burn the garlic but it needs to have the flavor she’s trying to do too much I don’t want to leave it do it I’m not good at actually delegating and letting

Go let me say quick quick put a little bit more in that more I have three pots of pasta all cooking for a different length of time get the other one off get the other one off get the other one off get the other one off listen to

Liliana noide the danger here is that this pasta It’s a delicate fragile thing so it’s easy to overcook take it just go we’re at the point where the pasta needs to be drained and it needs that oil on it straight away or it’s going to stick together

There let’s go tongue it through for me and I literally tip the whole pan of garlic oil and I just start tonging it through right and we need to throw that parsley in put it on the Plate and it sort of just breaks apart is a little bit overcooked got this in the B looks it that was always going to be the challenge it’s cooking 14 of them without mushing it all up and every time you smash those tongs into the pasta makes it worse I am feeling like

Crap is it worth me being here if I can’t even put up a plate of pasta come I’m scared I’m scared to we’re about to pull our Tarts out of the oven the dessert team’s freaking out I’m going to be sick how does it look nice nice the Tarts have set they

Did that last minute thing where they take a while to heat and then bang Beau yeah oh girls that was peaceful the relief in our team is just beyond words I love you okay we need to get a rle on guys no naked Tarts in this kitchen this is

Your first 10 seconds in the master chef kitchen finish up it doesn’t need to be perfect your family 5 4 3 2 1 that’s it time up done well we’ve coed at the family we’re going to save it to our family now boys Got This looking forward to this gentlemen enjoy a handcut spedini with the anovi chili fresh parle oil with a parmeson crisp for a little crunch want peti I think it looks very nice I can smell the anchovy It’s super thin and a little bit overcooked actually overcooked yeah I’m with you I like my pasta a bit thicker and just just Howen well that’s the girls entree let’s see what the red team have done with their main course round two [Applause] hey this dish is called fat it’s a

Middle eastern Lebanese dish it’s basically fried flatbread with fried and boiled chicken with a yogurt topping a broth and fried off nuts okay see you thank you that was so nerve-wracking good teamwork again those working with her well done it’s something I love I just hope they love

It they will I’m sure they will that is delicious that’s rock and roll isn’t it yeah very good I love that those crunchy almonds on top yogurt bit of spice really good I really really like it actually the boys on this table are worried now yeah I think this is good

People people here don’t want to talk they just want to eat yeah anyone feel like some dessert oh yes oh yeah looks a bit better than ours you’re actually right it does Jules don’t pick on down he started it as usual tell us what the dessert is we dished up a

Classic lemon tart with a raspberry Coley I’m going to ask you the question that Gary’s going to ask you which is where’s the cream um we had a couple of issues at the supermarket earlier today and after the boxing gloves came out the um the dessert got compromised on so the

Cream and the ice cream went back between you and me Js do you think it needs cream no maybe a little maybe a dollar okay yeah so but you know we’re pretty comfortable with what we’ve served up thank you enjoy boys we thought you could do a little bit of [Laughter] tart so you guys did such an amazing job with the little ingredients that you had you know it looked fantastic seriously it was restaurant quality it looked fantastic tell me what you think Citron DEFCON 5 right now it’s Citrus overload okay but that’s good isn’t it lemon tart

That’s what it’s all about yeah just missing the you want something to smooth it out you know the cream the crem fresh y love it just missing that well congratulations that’s the first day of Master Chef under your belt huh this is all about the Battle of the

Sexes and the challenge today was to cook a beautiful dinner for 14 people your Master Chef family on a tight budget So let’s look at how you went as far as we saw it girls your dessert looks spectacular on the plate but it needed cream your main course Samira you’re worried mhm yes you shouldn’t be cuz it was the dish of the day congratulations how does that make you feel yeah good

Good it was a it was a group effort so it wasn’t all just on me but um now I’m wrapped thanks you’re about to make a meal on a very tight budget you’ll be going into the pantry which we’ve converted into a mini supermarket and you’ll have

$10 to buy all the ingredients you need to make a meal of your choice $10 okay we have two fridges we have a stand of fresh produce and a stand of groceries you have $10 and 30 minutes to produce the meal of your choice Global recession is amongst us

People are being a little bit more smarter in the way they buy and the way they shop you need to understand food costs and how much a dish costs to put on a plate this would help you going into the future if you really want to be a Chef I do realized that I’m the only person that’s got one of the protein instead of the fish the chicken the meat I’m not sure how that’s going to go for me time’s up got 1 cent left W that’s what he call shopping you now have 30 minutes to turn

Your vision of the perfect budget meal into a reality your time Starts Now I decided to go with this salmon with calini Bean puree I’ve done a bit of practice with filling fish I’m still not perfect at it by any means but I’m not hacking at it like I probably used To I’ve got a clear idea in my head of how I want it to look so I’m not faffing About I really like I push myself this combination of flavors I’ve never done before yeah none of the plates concern me but I still don’t haven’t seen Julia and haven’t seen Lucas’s either so don’t know what to expect from those two and they are the two that I’m worried

About you’re not playing anymore you’re fighting get that thing on the plate that’s it guys step away from your stoves good job well done Julia lucky last would you like to bring your plate up it’s been a really long time since I’ve had to have my food

Judged in that way so sort of all comes rushing back I’m like oh I’m not sure if I’m ready for This I love that crispy golden skin from the salmon it’s got that lovely sort of roasty caramel flavor which I love the white bean puree it’s smooth you got a touch of garlic in there so it’s a lovely sort of rounded you know luscious flavor thank You Simplicity Elegance delicate delicious this is why you’re a true Contender at winning this compe ition should be very proud of you your it does make me feel that I do deserve to be here a bit more and that I am going to be able to make it through a few more challenges Hopefully a brand new week in the master chef kitchen and a brand new mystery box the magic of cooking is all about taking simple ingredients to create delicious dishes we’ve been telling you don’t over complicate things we’re going to show you how less really is more you ready to find out what’s

Underneath your Lids oh you can lift the lids now oh this is the Master Chef dollar box every ingredient in this box costs a dollar or less whether it’s the $1 chicken wings the $1 lemon the 75 cents of Dry Ginger Ale the dollar of black

Olives 75 cents of pear the 95 cents of salami 75 cents of beans the 85 cents of peanuts three onions for a dollar what a bargain and the can of kolini beans for 80 it’s a weird bunch of ingredients but we have to create a high class meal

That’s really amped up the pressure I’m going to have to work really hard today to make sure I get a great dish up for the judges it’s about doing what all great chefs should do it’s about spinning gold out of straw proving that amazing food doesn’t have to come

From amazing hind ingredients are you ready yep yep your time starts Now six weeks in we’ve given them open pantries we’ve given them Gardens Laden full of beautiful ingredients this is going to be a challenge for them yeah tightening the leash George this box is designed to show us who are the everyday Cooks Who are the excep Absolutely seeing these cheap ingredients that we’re using today I really want to put my spin to it and make it look spectacular there’s a lot of pressure because only three dishes are going to be tasted and I’m going to have to work a lot harder so today I’ve

Decided to make um your traditional Filipino dessert and it’s called Halo Halo Halo H is a cheap version of an ice cream I grew up on this basically because we couldn’t afford ice cream and on a hot day it’s just perfect normally in Halo Halo you would have red beans

Purple yam paste and bananas my biggest concern is I don’t have them today I’m going to be really experimental and use the pear peanuts and also the canal beans to create the flavor that I grew up with it is a risk but I’m really pushing myself

I’ve got 15 minutes to go and I need to start working on my grenita the way I’m going to make it is with some ice cubes and blend through the fresh milk so John another Filipino dish it is yes um what do you makeing so I’m making

Hal you got no tropical fruits you got really nothing that makes Hal Hal Halo and Hal is all about tropical fruits I mean although it’s supposed to be something you just throw together it is yes what I’ve got today in the mystery box is pears y so I’m using some um some

Of the poach pears is I’ve got peanuts which I’m going to use as crunch elements I’m going to make peanut giddle I’ve also got the canal beans which I’ve cooked in a syrup are you going to use crushed ice like the original or are you

Going to make a I’m making a milk grein for this one in have you reded milk first to give it that kind of evaporated saltiness no I haven’t maybe I’ll should just thinking just [Applause] thinking I think to myself why have I done this why have I cooked Halo Halo

Without the ingredients that I need without the evaporated milk I’m a little bit worried that my dish could end up tasting Bland because I’m using fresh milk and it’s not going to taste like the Halo Halo I grew up with this dish needs another element to give it its

Full flavor I’m adding tosino deell which is a really rich Creme Brule basically sugar and egg yolks I’m worried about the flavors of the milk because um normally you have evaporated milk which is a really concentrated milk flavor I’ve got the really rich creme ble so I hope that flavor together with the

Granita will create that same flavor of the evaporated milk that we’re normally add to the Dish come On 10 seconds 9 8 8 7 6 5 4 3 2 1 Co down that’s it looks Great we told you the competition was getting harder harder for you to stand out and harder for us to pick which dishes to taste we could have picked Jackie you did so much with so little time however there was just oneish we couldn’t go past who stood up there with Matthews and

Georgees and that’s John’s [Applause] Johnny it’s a Filipino dessert it’s called Halo Halo looks spectacular honestly looking forward to it You’ve used other than the peanuts nothing that would go in a traditional hello H yeah that’s why I love this dish love it I absolutely love the dish I think it’s clever it’s creative it’s interesting particularly that little dense custard the ginger the sweet syrup question is is it going to be good

Enough to take out the challenge thank you this morning I’ve learned to basically cook from the heart it’s food that I’ve grown up with and the judges love it and I think moving forward in this competition I’m just going to cook from my heart follow my instinct and cook food that I love