Get ready for a culinary showdown in this episode of MasterChef UK! Thousands of amateur cooks vie for a coveted spot in the competition, facing intense challenges to prove their culinary prowess. Only the best 20 will make the cut, and the auditions are reaching a critical point. Follow the journey of passionate cooks like Jackie, Tom, and others as they showcase their skills and face the judges’ critiques. From inventive dishes to unexpected twists, the competition is fierce. Who will secure a spot in the MasterChef kitchen and take a step closer to becoming the 2011 champion? Tune in for the drama, creativity, and pursuit of culinary excellence!
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MasterChef UK is the ultimate culinary battleground, where passionate amateur chefs face intense challenges to prove their gastronomic prowess. From intricate mystery box tasks to high-pressure invention tests, contestants navigate the kitchen under the scrutiny of expert judges. Each episode unfolds with creativity, culinary finesse, and unexpected twists as aspiring chefs strive to impress and advance in the competition. With diverse personalities, mouthwatering dishes, and the pursuit of culinary excellence, MasterChef UK offers a thrilling journey into the world of competitive cooking, captivating audiences with the sizzle and drama of the kitchen.
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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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Master Chef is back thousands of amateur Cooks have applied to be in this year’s [Music] competition all are desperate for a place and a chance to cook in the brand new master chef [Music] kitchen [Music] but over the next 11 weeks only the 20 best cooks
Will have the chance to face some of the world’s most demanding culinary challenges this is the battle to become Master Chef champion 2011 it’s Master Chef and the rules stay the same you and me great food and one champion this is everything John to these contestants
Everything it’s halfway through the Master Chef auditions hopeful amateur Cooks have traveled to London to try and win a place last time most of them were sent home it’s just not gone very well at all is no I’m afraid I’m really sorry you’re leaving us it’s okay Che
You but The 11 most talented won themselves an apron I think it’s really beautiful I think you deserve a place thank you and one of the 20 places in this year’s master chef competition now there are just nine places left these amateur Cooks will have 45 minutes to cook one
Dish then a further 10 minutes to finish and plate up in front of the judges they got just one chance to impress us and grab themselves a place in this [Music] competition this is the last day of our auditions and although we had 20 places some of those places
Have already gone that means you’ve got to fight a little bit harder good luck see you there we know what it takes they’ve got to impress if they want to be in this competition your 45 minutes cooking time starts [Music] now the first lot of contestants begin prepping
40-year-old social worker Tana from swansey is counting on her Mediterranean dish to get her through I hope this is the dish to uh to impress there are almonds oranges garlic lots of kind of very Spanish flavors running through it I
Think it’s about cooking from the heart and hopefully that’ll come through me when I’m cooking Annie is a mother of two from barkshire cooking has always been a big part of my life since I was very small baking cakes
With my mother in the kitchen I watched her making soups and white sausage she always us to say that it was quicker to make soup than open a tin Annie’s prepped her seab bream now
She makes a start on her broad Bean puree these B beans are from my garden so they they’re nice 43-year-old ad creative Mark has decided to experiment with the Classic Fish and Chips I’m going to do something different today you’ll see what looks like battered
Fish what looks like mushy peas but it won’t be it will be a taste [Music] sensation T’s time is almost up I’m up against [Music] it I Got 5 minutes to get this uh finished and uh yeah I’d say I’m up against it I’ve just cut myself Oh yeah just one of those days bit of a shame how you doing I am very rushed I had a bit of an accident and cut my finger and that slowed me up I’m afraid unload everything off your trolley first I just
Need to yeah collect my thoughts for a second just see if I can pull this B sink oh no you something I’ve left all my veg in the other room can get it thank you where’s my veg should be taken oh thank God oh
Back I don’t want to bother you cuz you’re very busy but what’s your name my name is Tana why why are you putting yourself through through this today well because I thought I could do it I I absolutely love cooking and believe it or not I’m a very kind of uh chilled out
And confident cook in my own Kitchen come on 5 minutes left I haven’t even brought a knife so I’m have to try and do my best job I can with it e a knife to cut [Music] it ow 30 seconds that’s it time’s [Music]
Up T has cooked a Sano ham wrapped porkloin stuffed with garlic and parsley butter served with a Butterbean and chizo [Music] stew Meats slightly overcooked but the the vegetable pile and bean Pile in the middle has a taste of walry overcooked vegetables all right okay I really feel for you today
You know that I really do um because you do this at home and it’s fun the pressure in here is a very very different story I don’t know what to say t but it’s it’s not fantastic that’s for
[Music] sure t for me the answer is no I’m afraid we have to judge you on the food today and based on what you’ve cooked today it’s no I’m sorry thank you very much you keep on cooking won’t you yes I will thank you very much thank you very
Much too much stress too last minute gotten too much for thank you if you can’t get control of those nerves if you can’t get on top of it it’s never going to go right never no Annie’s up next not very Nice do you have a lot of work to do no not a huge amount of work but it looks like you got to cook some fish yeah you were meant to be also having a PE and Broad Bean puree but it wasn’t right to say I’ve decided not to serve
It 3 minutes now are you going to get this up on time yes last 60 seconds I wish it had the paning p on it but Annie has cooked a pan fried seab bream on a Tian of crushed new potatoes and crab with a tomato and butter Sauce can’t it and your fish is cooked beautifully lovely crispy skin and really wonderful soft succulent flesh the saltiness of the crab the little potatoes the sweetness of the sauce I think it’s a very good dish thank you should there have been broad beans and peas on there
For me the whole thing would have been too sweet I would like to have seen the broad bees and peas the little splash of lime green i’ I’d like to have seen that beautiful fish lovely potatoes
That sauce for me is getting quite acidic which is another reason I would have liked maybe the Calon influence of the other [Music] puree I have no idea how she’s fairing in the judging room now I think they’re quite particular and expect a very high standard and I hope she’s achieved
It as you can tell from up there we don’t always always completely agree we both both have to be in love with with the dish for me it’s a yes thank [Music] you for me I think you’re obviously a fantastic cook I’d like to give you a place as well
We have a small stack of these left would you like to come and get one thank you so much there you go can’t believe it thank you very much thank you see you in the competition thank [Music] you never oh my God she’s great good [Music] C you’re hungry mate no I’m
Not hungry I just you know I eat nice food that’s what I look like I do I [Music] mean Mark’s 45 minutes are up and now he has only 10 minutes to finish his vegetarian fish and chips in front of John and
[Music] Greg is that a lucky hat no I’m I’m I like wearing hats I kind of have a different hat I can uh I’ve got my chef’s hat see I can look the part but whe whether I can taste the
Part is a different matter isn’t it but it’s not how you taste it’s how your food tastes today Mark preferably Mark I’m really worried you’re going to run out of time you you’ve got 5 [Music] minutes it’s not hot enough how long do you usually cook that for well
Not the oil is hot for about 5 minutes 3 minutes now please [Music] mark that is absolutely no way is that going to cook to the standard I’m happy with no way okay I’m sorry we’re going to have to stop you cuz time’s up Mark has cooked ginger beer battered tofu stuffed
With chili spring onions and shitake mushrooms served with Asian mushy [Music] Peas the flavor you put in there first off was Ginger and I got that sweet pea and lighter mint and then when it went down the heat of chili started coming in I really like your food it’s really inventive really
Creative the tofu the crispy outside is good it is quite Bland inside that tofu though in the mushroom stuffing there needs to be a little bit more of a punch okay okay [Music] okay I think you’ve got a creative mind I think it’s a really
Interesting mind whether that deserves a place on master cheef or not for me no I’m sorry every inch of my being is screaming get this fell out of the MF kitchen yet when I stick your food in my mouth I get excited and I like your creativity and I
Like your point of [Music] difference I’d like to see you cook some more I’m willing to give you a [Music] chance you have to come back in here and prove to me that you are actually able
To get one of those 20 places you realize that I’m sticking my neck out here I will not let you down so butched today aren’t you well I listen this is a tough competition but I’d love [Music] It next is 21-year-old Dan who is a champion Welterweight boxer just missed out on my chance to go to the Commonwealth Games now I just want to do something for me and cook this for me you can pull it off today then amazing don’t worry about
[Music] me hi guys what Ambitions do you have I mean food and otherwise um cooking is a love and that’s where I want to go yeah but the University’s offered me the opportunity to do a research Arch into Neuroscience looking at the brains of professional boxers do do
You box I’m a boxer I’m a scientific boy but at the same time I get punched in the head a lot so I don’t want to be punch in the head anymore this is the only one I really want to do 3 and 1 half minutes now [Music] Focus all done
Yeah I’d rather step in the ring you just have Dan’s dish is wood pigeon with a fricas of wild mushrooms and garden peas served on a bed of mashed potato with a potato gallette there’s some really good points I like the way you work you’ve taken the pigeon you half roast it
Take it off the carcass finish it and burn wette but the cream in your mushroom sauce has become so reduced it’s becoming sweet like caramel the ideas are good it’s whether you have enough skill
Right now to make it into the competition I do um I’m not convinced that dish works yeah but I’m not sure I’m prepared to write it off either I I I I got a lot of potential I just need to prove it Sure it means the world everything to him he’s been getting ready for this for weeks months even so if he didn’t get through today he’d be absolutely gutted but I have I reckon he will [Music] so I can see in your eyes how much you want to go
Through I wanted more than any I’m [Music] sure based on the food that we’ve seen so far and the strength of the people going through I have to say no I’m sorry really
[Music] sorry my answer is uh [Music] my answer is is um is no is [Music] no I I can do so much more give yourself another year of loving your food and working with it and going through it and doing
What you ought to do and then come back to us next year and show us what you’ve done over that [Music] year it’s tough but we’ve got to be honest with him right now I have to be can’t putting through the next level and him not go any further than competition that’s
Worse Dan was not the only one to struggle as the day continued there was more disappointment like 41y old sha from Essex with his monk fish with Summer vegetables and P lentils it’s like wow there’s so much going on I don’t know whether I’m going into a ballroom dance and suddenly it turns
Into a rave and 25-year-old mother of three Ellie with her chicken meatballs with coconut curry and saffron rice food is not all about decoration it’s mostly about how it tastes okay and 40-year-old Michelle from northamptonshire with her bong crusted beef fillet dish on the outside of
That steak that has started to burn in your pan that carbon harshness is so big but that’s all I’m left do you know what it is it’s probably my griddle pan i b my own one and it’s been really abused we’re struggling here to put good Cooks in yes but
We’ve got to be optimistic they’re out there [Music] somewhere 40-year-old vegetarian Jackie has spent years traveling in India and Southeast Asia with her 12-year-old Twins and husband I’m ready for this I’m ready to compete for that Master Che title really
It’s just a case of holding your nerve cuz it’s not just about being a good cook you got to stay [Music] calm I’ve given myself an awful lot to [Music] do I’m bre you okay yeah I’m okay uh what’s the big dream Jackie um a Street Food Cafe I just I love
Asian food I love Asian flavors I like a bit of heat in my food tell us what you going to prepare for us I’m making a paner shashlick which is kind of like a Tandoori paneer but I haven’t got
A Tandoor So and I’ve made a Dan Chutney which really hot and a nice cooling Rita you you you you’re bouncing around like a Mexican jumping bean you’re always this enthusiastic Jackie I mean my husband’s out there and he’ll tell you yeah she’s she does get very excited about things
Um I Tred to practice meditation to calm things down a little bit um but this has had uh um oh yes just love it when a PL comes together are you done I’m done yeah Jackie has cooked a paner shashlick with Chana Pilar rice served with a Dania Chutney and a [Laughter] writer the the the the softness and almost sweetness of that rice is is really warm and comforting uh the paneer thought it was dull at first and then come a sort of pickle flavor from that vegetable and then heat the coriander dip there got
Enough heat to blow your shoes off I I think that’s great thank you so [Music] much it’s very very hard to translate street food on to a table and make it look elegant I think it’s also very very difficult to
Take something which is you know completely different from what everybody else would do make it tasty make it inviting make it exciting yeah today you’ve done it Jackie we both love it just one set right [Music] there this my friend is
What’s called a MF apron that means that you have one of 20 places in the competition oh thank you fantastic thank you so much we’re not going to let you [Music] down oh if she comes through with that apron we will just be celebrating this
Afternoon and she will be the happiest girl in London I think yeah she’ll do it done it I going straight absolutely brilliant yeah baby yes oh yeah in that moment my life just changed because I now
Know I’m good enough and uh I’m just going to get better and better oh this is just going to be such an amazing journey it’s going to change everything absolutely everything [Music] I think that’s maybe the best rice dish I’ve ever ever tasted we’re going to sell a superstar there
First one there gets the [Music] rice your cooking time starts now Tom from London is 30 and has just got engaged but can his food match Jackie’s Triumph oh hair is actually a really lovely piece of meat um but obviously it’s not particularly well used it kind of reflects
How I cook though to be honest as my girlfriend will a test I’ve always uh been kind of into the Gory bits of the animals I’m hoping it’ll sort of add a bit of a difference to what I’m doing for
Them hi guys hi now look we want you to focus on your food 10-minute countdown starts [Music] now 4 minutes left [Music] Tom come on under a minute Tom mom has cooked a saddle of hair served with fennel crisps caramelized squash wild mushrooms and a red wine sauce I hope you like It I love it awesome uh the gaminess and the juiciness of that meat and the deep sweetness of that sauce that’s lovely brilliant you have Rich gy hair that wonderful Vibrance of the fennel crust on the outside alongside your sweet squash your Woody mushrooms and that very
Very Savory but sweet red wine sauce uh what all those funny little leaves are going over the top for they need to enhance your dish okay they shouldn’t have to detract from your dish okay I think I think it takes people a long time in their life to find something that they’re genuinely good at and I probably until cooking came along properly for me I probably didn’t have anything that was you know I excel that compared to others and it just inspires
Me for me one half of the judging I would give you a place in the competition thank you it is a tough competition we’ve seen some really really good Cooks MH for me you’re one of those very good cooks and for me you got a place in Master Chef
Awesome thanks so much guys congratulations my friend put that on thank you very much guys yeah [Music] baby how me APR that L rocks he [Music] rocks that is stunning stunning food as the day progresses it’s still only Annie Jackie and Tom who have
Been awarded a place will 19-year-old Gap year student Joe be good enough to take one of the remaining six you got 5 minutes left that’s [Music] all are you going to get this done yep yep it’s so good 30 seconds whoa a damn done Joe
Yeah Joe has cooked a brazed fillet of turbet with a wild mushroom fra P puree samire a arus and a bur wette brazing a piece of fish like that I love the way you did it I love the idea of turbet Rich meaty fish and then those mushrooms uh the sanhire
Is strong enough with the PE leaf that you don’t need so much on the plate although I like the acidity you’ve got with the mushrooms I don’t particularly like them with the fish I like the work I like the drive I don’t particularly like the
Dish I’ve got really excited when you when you came to the bench and I saw those pots and pants but I was disappointed when I tasted it my answer I’m afraid is no I see lots of young people come through kitchens uh very
Few of them work as methodically as you do for me Joe I think you’re great I’d like to see you cook again this means because we don’t agree with each other we will see you back here and convince him will you
Tomorrow yeah now that I’ve experience this I’m not going to let the next opportunity go because I know how close I am and yeah I’m going to give everything I’ve got hoping to do better is 24-year-old mother and part-time model Alice who was recently crowned Miss Swansea I’m through to
The finals of Miss Great Britain so that’s another passion of mine but again it’s so you know you got to show an awful lot of skill here today it’s not really like future pageants is it Alice has cooked
Pan fried duck on a bed of spring onion mashed potato with honey roasted vegetables and a port reduction I think your duck breast is cooked beautifully your sauce has a lovely Sheen to it I really like it Alice you’ve got a place in the competition thank you so
Much Alice’s stunning dish wasn’t the last of the day the great food continued with sheep farmer Serena who served up a herb crusted roast rack of lamb on a Flaga Bean puree I would walk Barefoot
Over hot coals for lamb and mint sauce well it’s my idea of Heaven great I’m going to say yes you have a place in Master Chef 28-year-old Neil from the Midlands made mackerel with spiced sausage and a tomato and anvy sauce that rich mackerel with that tomato sauce
With a Zing of lemon in the back of it I think is lovely you are a Master Chef contestant oh my God and Anna Lisa who drew on her Spanish roots and cooked a trio of starters known as
Entreis simply Divine Divine the thing is this year our competition is just full of such great cooks and because of that I’m going to say yes cuz I think you’re a great cook devil you’re tease after a run of exceptional amateur Cooks there are now only two more places to fight
[Music] for 46-year-old specialist Joiner aan is preparing a stuffed Italian pasta roll known as a Rolo whilst it’s a simple dish I think if cooked well I stand a really good chance I think my dad’s a talented cook he knows what he’s doing and he just just enjoys
Cooking so I think it would be the world to him if he won the competition [Music] really hello mate now uh why why Master Chef everything in my life is great touch wood but I’m 46 and this is a a niche that I’ve wanted to scratch for a long time
Amon you all done I’m done thank you very much indeed aan has made a Rolo filled with roast butternut squash chili spinach and rotta served with a sage butter sauce [Music] it is spiced spiced heat comes in last what you get before that
Is the Tang of Parmesan and you get the sweetness of the but nut squash you get a warmth afterwards the sage raw like that is very strong right very strong as simple as this looks of course as if you’ve been a huge amount of work you made
Your own pasta you made your purees up cooked your spinach and you have a very very complex flavored dish the raw Sage chucked on top it just starts to strip your pallet rather than leaving it to
Flow through your mouth is it good enough to get you a place in the competition oh I hope [Music] so [Music] for me I have to say [Music] no I I I love food like that for me you’re [Music] in I want one of those 20 positions I thought
I was there and I’m not quite there yet and it’s just down to me now 39 year-old legal secretary Fiona was another hopeful who split the judges with her Malaysian laxa it’s got lime and it’s got chili and it’s got crunch of fresh
Vegetables I think it’s delicious for the idea of alaxa as a big bowl of noodle soup which should be really really spicy and it’s not quite spicy enough they want me to come back tomorrow come back to and blow this socks off yeah
Come they’ve got to convince us they got to convince the pair of us this is the competition you know we we we have Great Cooks on here recently made redundant estate agent Nick is cooking his take on the classic pear to
Tatan I’m hoping the puff post will rise in time before I take it Through one minute left have you actually got anything on that trolley yeah yeah I do just about I’ve made an individual pair tat tatan with Shan cream uh which has been whipped through with uh with [Music] Calvados for the caramel has begun to just slightly firm up firm up yeah
Exactly Nick has made PE to tatan with Calvados chantilli cream it isn’t the prettiest Tata I’ve ever seen in my life I’ve got to say look at this your pudding is okay there’s a couple of issues with it and one of which is the pear pieces aren’t
Big enough so they’re just not releasing loads of Honey pear juice yeah and the caramel is now so sticky it’s like you’ve given me a pear apple instead of a toffee Apple yeah but the chanelli is Beautiful cuz it’s still light but that deep booze is lovely it doesn’t look very
Good uh but I like it the little dancing bits and pieces that cardan burst the Apple Brandy are like the bits which aren’t quite so good is that your puff pastry probably should be a bit lighter the pear is becoming a little bit soggy and overcooked um the question for me of course
Is is there enough in that dish for me to think you deserve a place in the competition I can improve Nick for me it’s a no I’m [Music] sorry you’re definitely passionate yeah um there are issues with with that pair [Music] Tata my answer is
No okay really wanted it to be brilliant Nick really did I really [Music] did we haven’t had enough puddings more puddings more good puddings yeah good puddings good [Music] puddings as the auditions come to an end 41-year-old medical writer Nikki
From Glasgow still has a chance to earn one of the two remaining places cooking is just such a a big part of my life it’s a big part of my family life any spare time that I have
Tend to be in the kitchen I feel that it’s it’s the right time and I’ve learned recently as well that life’s very short and I I really don’t want to have any regets I don’t want to get
To 60 or 70 and think I wish I had gone for it you know to see if I could make [Music] it makes a Chase to get a smiley face you okay so excited and uh are you bringing your your lucky charm with you lucky charm do we have a name
For you no he doesn’t have a name actually might call him Greg right [Music] okay are you done Nikki I am Nikki has made boozy chocolate orange profiter rols with caramelized orange segments I know an Australian bloke who had a huge pile of these at his wedding I
Did beautiful shoe pastry thank you as light as it comes a bit of vanilla in there creamy texture heat from booze I think they’re delightful thank you I think they’re absolutely delightful thank you very much yeah it’s good it’s it’s a good dish it it’s difficult for me to get any insight
Into what sort of cook you are I think for me it’s I would say it’s it’s it’s the details it’s getting the flavors together that really go well and I just hope that I’ve shown you enough
Skill to at least let me come back and show you what else I can do that that’s what I’m hoping [Music] I think she’ll be really disappointed if she doesn’t get through she’s tried so so hard based on on what you’ve done today I would give you a place on Master
Shief but it’s not just down to me no profiterol chocolate sauce vanilla cream and some orange lure for a place on Master Chef I’m going to agree with Greg and you’ve got yourself a place in Master Chef come up and grab your [Music] apron bring your mate I won’t let you do that
There is one of only 20 aprons and you are now a Master Chef contestant [Music] I’m going to throw absolutely my heart my soul everything into the next four or five weeks you’ve got to cuz chances like this do not happen every day I’ve got Master oh
Nikki will now be joining these 18 exceptional amateur Cooks next week they will begin their journey to become the new Master Chef Champion Mark Joe Aon and Fiona now have one last chance to prove they are good enough to join them [Music] one plate of food 50 minutes ladies and Gentlemen let’s [Music]
Cook fiola’s back and I said yes you said no and you surprised surprised me cuz she did a laxa which is right up your Strada a bowl of laxa is a very very good thing but
I want to see a bit of O I want to wow them and I can only wow them by putting myself under quite a lot of pressure I would rather fail spectacularly than come in with a mediocre dish that is [Music] safe we’ve got mark back he’s a creative director works
In advertising creative is the word I’d like to see underline because his food is exactly that the idea tofu mixing it with mushrooms then ginger beer batter something I’ve never ever seen before this is creative inventive and interesting cooking but things went wrong
We put his first lot of tofu in it was a bit of a disaster but today he can’t make the mistakes I’ve got to prove today that I can be in control of the kitchen I’m kind of really pushing myself
Again but you get this chance once and I think you’ve just got to kind of go all out you are halfway 25 minutes gone 25 minutes left Joe’s 19 years old and he’s hugely ambitious you can see that in his food I
Forget ambition I’d rather have competence we continue to disagree upon this let’s see what happens today just getting a place would just be incredible there’s been a lot of work and yeah it’ be just good to know that I could do it you’ve got 16 minutes [Music]
Left aan came in and cooked us a Rolo pasta filled with pumpkin puree spinach and ricotta he had the sage that would melted in the butter then he snipped Raw Sage on the top and that was too much and it’s little things like that that the doubt starts to creep
In I am focused I am more determined than ever to get it right today there’s lots of room for errors but I want this more than Anything just 3 minutes left 3 [Music] minutes that’s it time’s up time’s up Fiona has made a trio of desserts a tart Citron with creeme fresh a white chocolate mousse with passion fruit and a pistachio TW and a molten chocolate brownie with a summer fruit
[ __ ] lemon could be a little sharper it’s nice to go before you get the sweetness but it’s a very nice tart this one I’ll be really looking foring ah yeah yeah I couldn’t get my um cream to whip at home it’s big clouds of chocolate mousse but today it’s milkshake look
This isn’t 100% but I can’t help applaud the amount of work here I really I really can’t nice rich dark cocoa from your brownie and then a bit of sharpness coming from your Berry Cooling and I’ve got to say in 50 minutes that’s a huge huge amount of work I I think it’s
Extraordinary Mark has made cumin biscuits layered with smashed potato and chickpeas served with a turmeric and coriander basmati rice muffin with Tamarind glaze it’s quite a crispy buisiness and then you get a colder potato sort of creaminess
Then you get a lime feel and then coriander and then it finishes with heat um all right I’ve got no Benchmark to compare it try try the pudding right right okay oh my word oh my word hang on a minute yeah it’s it’s uh this is not how it’s supposed
To be is it no it’s supposed to be quite light I mean that’s yeah but that I like it’s a really interesting concoction an interesting in an extremely weird way cuz I I find it fascinating you know you’re going to
Win as many friends as you are enemies with this food don’t you [Laughter] yeah Joe has served pan fried duck breast with brazed lettuce and cheese and a carrot and orange puree I like the way your duck is being cooked and it’s really well seasoned and that iron rich
Duck going with the Crunch and the richness of your braz lettuce with the sweetness of the peas is a really good thing because your lettuce and peas are so wet it washes away any remnants of carrot I think we may be a squeeze of the lettuce away
From something very good but that doesn’t work because of all that juice that comes out finally it’s aon’s dish of pork tenderloin wrapped in Panetta with prune and pine nut stuffing served with a port Jew the pork is lovely the is absolutely lovely and I like the smokiness of the
Bacon around the outside I like the sweetness of your sauce and the parip puree um but I haven’t even gone anywhere near the fennel yet or even the vicho and the broad beans um I don’t favor this many things on a plate but what I’ve tasted here I
Like your pork is moist and soft sweet broad bean and then bitter redito and sour fennel it’s then I go into that real sweet parsnip and stge okay it’s crossing a boundary between being a fresh almost summery vibrant dish and then going into R dish it’s just yeah it’s Confused we only have one place left in the competition one place left Joe I think showed a bit of inexperience actually because it was a really nice idea and he cooked the duck absolutely
Perfectly for the rest of it it was just lots of water he’s 19 years old he’s young it’s just not his year I think that Joe is out Mark I still think is fascinating but not without issue yes
It’s intriguing yes it’s really interesting but how much more of that can we take Mark goes Joe goes now I think we have a problem I really do aan actually gave me food that I like to eat but then I suppose if you put 37 things on a plate the chances are
You’re going to like three or four of them you like some of it I like some of it but both of us actually agree we didn’t like the thing as a whole owner a huge amount of work
She obviously does a bit of pastry but not one of those was spot on but one thing that we did say was we asked to come back and actually show us some technical ability she’s done it I think they both got promise they both got potential and they really did both of
Them a huge amount of work are you willing to make a decision because right now I don’t [Music] know I’ll be devastated if I I don’t get through I’ll be gutted but equally I don’t think I’ll let myself down today I’ve given it my best shot and I’m going to walk away
With my head held high you and I have to make this decision as tough as it may be [Music] I want to emphasize to you that you’re here because you have talent because you’re good but the issue is we only have one place left in the
Competition Joe Mark sorry gentlemen it’s not [Music] you the last Master Chef Place goes [Music] to fana congratulations I’m sorry [Music] Amon well done do you want to come up and get your apron thank you very much I am just Overjoyed I am completely and utterly
Blown away that they enjoyed what I made them [Music] today [Music] next time the competition begins in the new Master Chef Kitchen starting with the ultimate elimination test now the cooking really starts oh oh you seem to have the mind of a Mad Professor if you don’t mind me say you I’ve never seen that before in my life weird we got some brilliant
Contestants only the best cooks Will Survive to battle on for the title of master cheef champion
1 Comment
I would honestly honestly love to see gregg cook