John Torode and Gregg Wallace are seeking one show-stopping dish from the MasterChef contestants… How will deliver?
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We’ve had 16 celebrities battling it out to win the Master Chef Crown there’s massive pressure this is worse than a levels only the best are left now the competition really begins I’d love to get to the final I would almost feel I’d failed if I didn’t
I’m really happy to be here but I want more now after weeks of intense challenges these eight celebrities are back to fight for their place in the competition it feels amazing to be in the final eight but now I’m here I really want to go for it I want to really make my
Mark I’m thinking about food I’m dreaming about food that’s the first thing I think about in the morning it’s the last thing I think about before I sleep I mean it just takes over they do say okay it’s not about winning it’s about taking part no it’s about Winning You’ve made it to the final eight that is fantastic that’s a huge achievement you have to cook for us one dish one dish that shows that you have the potential to go further in the competition if not the potential to win the competition at the end of this not one
But two of you are going home ladies and gentlemen one and a half hours your showstopper let’s Cook I’m loving being a part of Master Ship I just want to make sure I keep going keep doing a good job and staying for as long as I can Michael the W from your bench is one of butter sugar and vanilla yes which can only mean one thing a dessert I think when it comes to a showstopper whenever
I’ve been out it’s always the desserts that make me go wow so I thought that was a good choice I’m going to do a strawberry cheesecake shortbread stack with vanilla cream I’m going to end with something a little bit different um strawberry Basel and black pepper
Smoothie I think at this stage in the competition I need to be able to show that I can raise my game and achieve a higher level Greg loves desserts no win over Greg you’ve had a touch cuz he’ll win over John he’ll be like come on John it’s a
Dessert it’s got sugar in it it’s amazing the issue for Michael is he’s got not just one thing that can go WR he’s got three things that can go wrong and he’s got to convince you and I it’s a really good idea to serve a strawberry smoothie with pepper and
Basel I was taken this seriously from the first day I came in this one PL I think is very important not to try and throw too many things at it nothing too intricate I want to just get through I’m cooking um herban crusted rakal Lam with uh red wine and Ruby PK
Je how’s it feel to be back here cooking it’s fantastic but I can just feel the pressure now after sort of meeting all these new people I don’t know what my competition is so it’s a bit scary javine is promising us a classic dish a restaurant style dish every
Single element that dish has got to be beautiful for the dish to succeed guys half an hour’s gone I think the competition’s gone really well so far so I’m feeling quite confident this is a Step Beyond anything that I’ve really done before and if it does work
And I pull it off it should secure me going through what are you going to cook for us venison with salc puree wild mushrooms served in a potato basket and a beacho and pork je we know that you sometimes get nervous yeah how are you feeling today I’m calming down now
Because i’ I’ve made it this far and I’m really surprised so there must be something and if I can harness that you know that will be what carries me Through well so far I have lucked out big time I’m nervous at any moment now that John and Greg might realize I have a clue what I’m doing Jamie what trump card are you going to play today uh I’ve got some red mullet and some Longines which I’m going
To do with a shellfish Beast uh and some saffron fonded potatoes and some green beans you have thrown into that sauce for one fish a whole lobster tail two lobster claws the shells of two or four longer stains I mean that is going to have to be Simply Stunning isn’t it that
Should be the best shellfish Beast you have ever tasted Jamie needs a good Balancing Act here John because his dish could be opulent and succulent but it’s Rich you’re halfway means you got 45 minutes Left John and Greg have invested time in you they’ve put you through to this point and you want to do well for them you really Do I’m not feeling very confident today uh I’ve got a lot to do and I haven’t done it right once last night I was actually on the verge of breaking down and thinking of excuses not to come in what are you cooking for us I’m making a Moroccan high tea it’s
Basically like a normal high tea but I’m doing a Moroccan twist to it so I’m trying to bring my two great cultures together so I’m doing saffron chicken sandwiches stuffed sardine sandwiches stuffed dates with almond paste and I’m doing vanilla s blade is but why would you do all these little things rather
Than do one Exquisite dish I just feel like it’s got to be some some of my personality got to be on that Plate if I won this competition it would be astonishing I don’t know if John and Greg are going to think this dish difficult ult enough to Warrant staying in the competition it’s difficult enough for me but it might not be enough for them Cheryl pre is on today what are you
Going to cook for us minced porn anul Lotte with a saut lobster and prawn oil with butternut squash puree I thought I’ve just got to do something now that I’ve out of my comfort zone why do you love this dish it’s really tasty I liked
The picture of of what how I imagined it would look and I thought right let’s have a go at this and my daughter on Sunday said could she have this dish instead of Sundy roast I was a bit wounded cuz I love my Sunday roast but
Yeah Cheryl still a huge amount of work to do not a lot of time no you going to get done yeah yeah yeah I’ll be Done cherl is doing an Lotti it sounds a beautiful elegant dish for me there is one thing she has to be very very careful of the butternut squash could overpower every single bit of work that Cheryl is doing only 20 minutes left the learning curve in this process has been
Immense today I’m going for broke a madness has descended and I’m going to attempt a shaped TW biscuit I’ve even made my own template out of an ice cream Tub em the usual big smile on your face yes happy to be back what are you cooking for us is going to put a smile on our face uh I’m going to do you a spiced peir stuffed with prunes that have been warmed in armanac and I’m
Going to serve that with a pistachio Prine cream and a orange twill biscuit you are uh promising a lot of dainty detail here Emma you’re really pushing yourself I really am I think this is part of the process is it’s about broadening your experience and I mean
When I first came here I’d never poached an egg L we forget and now I’ve just made that that’s because of you two that is what has happened to Emma John she is cooking like a pro beautiful stunning stuff as long as she really has learned the skill s to pull it Off only 15 minutes left now Please since I finished playing I I’ve craved that Adrenaline Rush that buzz being in a kitchen has given me the majority of that Buzz I know what I can produce if I do it right get everything spot on then it will look good it should taste pretty good and hopefully that’ll be enough I’m doing pan fried uh pigeon breast uh on a bubble and squeak rosty uh with a musk sauce and a fig tatan so
What’s a sweet corn for uh so there’s a sweet corn valut just on on the other side to go with the Danny you’re going for sweet and savory on the same plate exciting stuff if you get it right if I get it right if I try everything and it
Works I think it will be great if it goes wrong then um I’ll be seeing you guys on the Telly you have got just 10 minutes to make this dish Perfect 3 minutes come On that’s it your time’s up Stop first up is Michael who has made a trio of strawberry desserts a short red biscuit stack with vanilla cream a basil and black pepper smoothie and a cheesecake with strawberry your short bread with the cream and the strawberry strawberries is beautifully executed soft crumbly shortbread buttery but still sweet and
Lovely intense with the strawberries Tang of Basil sweetness of the Strawberry Wine likee flavor of strawberry yeah yeah pretty nice your cheesecake the base is beautiful your is wonderful but the underlying flavor in there is way too much vanill Essence and that vanill Ence is now making it taste like
Soup two out of three ain’t bad it could have gone better your cheesecake tastes like soap I’m guessing that’s not that’s not good is it Rebecca served her venison on baked beetroot with a potato basket filled with salc and truffle oil puree and sauteed mushrooms and a beetroot and Port
Sauce I like your smooth celc puree rich with that truffle oil going well with the mushrooms on top and the crispy potato basket adds that texture but for me that sweet beetroot is overpowering the venison completely I really like your basket not easy to do and brilliantly well done but I can’t
See anything standing up to the combination of sarc truffle oil and Beach I mean they’re big old flavors it wasn’t a disaster I produced something that was fairly edible and looked really good so I’ve done myself Justice Jamie’s dish is pan fried red red mullet with Longines saffron fondant
Potatoes red pepper broad beans and seab beet with a shelfish bisque good looking dish Jamie and uh very opulent a whole lobster to make that sauce only the best for you guys yeah yeah your Source your mullet and your longtine explode into your mouth and just fill you with sunshine and I really
Like the greens I love the flavors Jamie I think it’s executed really well I like the presentation the sauce deserved the whole obstr i’ take that home and I’d spread it on toast fish is cooked really nicely but the power and the sweetness of that sauce is incredible restaurant standard Jamie that’s
Superb I’m really thrilled that’s given my confidence a real boost Emma’s poached pear has been spiced with vanilla cinnamon and ginger stuffed with armanac soaked prunes and accompanied by a quel of vanilla cream topped with crushed pistachio praline a praline disc and an orange TW your presentation suggests to me that
You are taking this competition really seriously I think it’s stunning thank you great twills beautifully poached pair it’s as soft as you like nice prowling everything made very very well your pear rich with vanilla a taint of lemon and orange the sweetness of the orange TW with that really lovely bitter
But sweet cream and the pistachio nuts I think is absolutely beautiful you’ve got something special always knew you did and today for me you proved it brilliant thank you very much John it was very important to me that I do something that justifies my being
Here and I I I think I have managed to do that today and I’m really really pleased Lea’s Moroccan high tea consists of sa biscuits dates stuffed with almond and cinnamon honey pancakes with fig jam and cinnamon clotted cream and three kinds of open sandwich saffron chicken and onion on one
Cucumber with an orange water sugar and lemon dressing on the second and spiced sardines topped with Quail EGS on the third the stars of the show are the sweet notes I love the honeycomb pancakes your vanilla Sabas beautifully made rich with vanilla your dates without filling are beautiful but the
Savory notes they’re a bit rough around the edges I don’t like your Savory things I find the chicken on the bread dry I find the Cucumber on the bread soggy and egg and sardine I just don’t like if I’m you know fortunate enough to go through to the next round I’ll know not
To make the same mistakes Danny’s made pan fried pigeon breast with a bubble and squeak rosty and a fig tart tatan he’s serving it with two sauces muscade and grape and a sweet corn valute I like the individual presentation I like the austerity of the dish I like
The absolute Precision of the dish the fact that those source of yours Shine the way they do show somebody who has practiced and and is very accomplished but for me there are so many sweet and sticky things on that plate I can’t taste the beauty of the pigeon
There are a little too many big flavors here for that pigeon but I mean it’s executed brilliantly it was worth pushing yourself it’s not perfect but it’s very impressive I I was pleased maybe tried a little bit too hard but you know I wasn’t prepared to to risk going home
From from not doing enough jav’s parly enti time crusted rack of lamb is resting on a potato and parsnip rosty with spinach minted pea puree baby carrots and a red wine and Port Jew lovely textures the lamb is really soft the rosty has still got a little
Bit of firmness to it as well the spinach is lovely and slippery great touch you start with that very very sweet lamb and that wonderfully flavored cooked spinach then you’ve got mint running through the peas as well which is quite refreshing and then you hit huge amounts of garlic going through the breadcrumb
On the lamb all the beautiful cooking all the work you put into that dish everything which has really accomplished has been completely masked by that very thick strong sauce meanes jelly like it went okay I was trying to get that thick sort of sauce and um I just
Failed miserably on it so I’m a bit upset about that last up is Cheryl who has made annelot stuffed with minced prawn accompanied by Saed Lobster butternut squash puree and a fennel and star anise praw oil that’s beautiful the lobster has perfect texture the pasta is light your puree is just as
Smooth as silk it’s just great the strength as well in that oil I was worried about the sweetness of the pure actually it’s it’s a fine match a fine match you should be really proud of yourself so am I’ve never didn’t expect this have you not eaten for a
While your pasture is made beautifully The Filling is lovely and smooth the puree is wonderful the the oil is wonderful and Rich I think it’s really well made I think it’s really well executed it’s showing real skill Cheryl good on you yay thank you that was unbelievable I didn’t dream
That they’d react like that I mean I was just amazed I can’t believe that it all came off like it did our job now is to make a decision because two of you are going to leave the competition thank you very much indeed off you Go time just it has to be said our eight celebs have really stepped up to them up loads of skill on display inventiveness individual cookery Styles I think some of the cooking in here is truly impressive my standout contestant today was Cheryl Baker the pasta with the
Prawn and the lobster and the prawn oil and even the butternut squash worked it was beautiful beautiful food Jamie thinkes with that red mullet and that longest steam Sensational and that bisque John the strength and the quality of that bisque was worth the admission fee on its own Emma poach pair
Beautifully presented shining exact twill from Emma I mean wow yeah she she’s going for it she’s proved she can do it she’s in dny meals can really cook John the technical ability the Precision and the workload is just phenomenal I don’t think he dish worked as a whole
Dish but the skill the guy can cook without Source was as shiny as a mirror it was unbelievable four in four people to talk about we’re going to lose two all three ways of the strawberry that Michael did was a great looking dish but the little cheesecake in the
Middle disappointed it looked a picture unfortunately it tastes like something out of the laundry I will never eat cheesecake again if I go out on this I thought Lea was Brave today and and and really actually tried to come up with something original there were some delicious things on there but
Those Savory things John were just bits on bread I’m not completely confident but I hope they can see something there Rebecca’s food today when you ate the whole dish all you got was truffle oil celeriac and beet truit couldn’t taste the venison for me to produce something that
Warrants me going through into the next stages um would be a massive achievement javine can cook undoubtedly because she cooked the lamb really well but her PT and wine sauce was reduced almost down to glue and the strength in it overpowered everything else on the plate
Be really upset if I was to go today and I believe if I just kind of fine-tune a couple of things I can do really well so who stays who’s got the skill who do I really believe in who do I think could actually challenge for the
Title I think I know who should Go I’ve got to thank you for the heart work and pushing yourselves there’s no one here in front of me who’s not up for it and who hasn’t worked really hard but we have made a decision the two celebrities leaving us Are Lea and Rebecca than thank you Ladies I’m upset that I have I have to leave cuz I was really enjoying it and I did feel like there was lots to learn it would have been nice to go further but everyone’s meal was fantastic so I’m not surprised I was kind of half expecting
It I I think I’ve kind of achieved everything that I I could have hoped to have doneo oh I’m so happy I feel amazing because I honestly thought I might be going I’ve really really got a chance now to push myself even further I’m in the final six I
Absolutely can’t believe it I’m relieved now I would love to get to the final oh it’s amazing I can’t wait to tell my mom she’ll be made Up next time in their quest to become celebrity Master Chef these six face a challenge that has them all at Sea if I drop this I’m literally going to punch myself in the face there’s load to do I don’t even know if we can do it SPL it up or we’re going to
Fail it’s getting warm in Here oven oven I’m in a bit of a rush you just got to know what you’re doing which I don’t Really it’s the Cal before the storm This that is not Good