Join us as we witness the intense quarterfinals of MasterChef UK! Belinda, Anna, and Matt showcase their culinary expertise and heartfelt passion. Belinda’s inventive combinations, Anna’s commitment, and Matt’s family-inspired dishes create a thrilling competition. Explore their challenges, emotions, and exceptional cooking skills in this must-watch episode. Who will secure a spot in the semifinals? Watch the drama unfold and find out who emerges as the true culinary champion!
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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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It’s Master Chef we’re looking for a great amateur cook who can make it as a professional someone who can turn out exceptional food yes I do love a competition I really do believe that I can win it this is one tough competition if I didn’t think I could win I
Wouldn’t be here whoever wins it’ll change their life cooking doesn’t get tougher than this in this 1our episode These six contestants will all compete for the last remaining quarterfinal place the winner will then be up against three other exceptional heat
Winners a quarter finest is Matt Sharon Anna welome but first it’s the quick elimination test this competition is getting so tough we need great food right now at this level I want to see a champion today I want somebody who really cooks beautifully and loves what they
Do this bit for us is very exciting because we actually get to identify who are the good Cooks you’ve got 50 minutes let’s [Music] cook the contestants have to invent and cook a dish from any of today’s ingredients which include red snapper goat cheese
Butternut squash risoto rice Panetta beetroot chili dill and blueberries Stephanie Master Chef yes that’s me I laugh a lot when I’m nervous why are you here on Master Chef because I love food just grab things out the cupboard and just try and um make something for them I’m full of passion and
Drive experimental cook Stephanie likes her food to make an impression my food just stand out because it’s Unique but it usually comes out okay at the end engineer John wants to make his cooking dream a reality My ultimate food dream would
Be to open a country Pub to do that would be would be absolutely fantastic my heart says to me I need to be a chef do you have a defended style it’s comfort food if I cook something and makes people
Happy then that makes me happy [Music] ladies and gentlemen you have had 20 minutes 20 minutes gone mom of three jillion wants to take her L of food to the next level I want to win Master
Chef I got to a point in my life where I want to do something more inspiring I love creating I love cooking what’s your job right now I’m a financial director and you you want to pack that in and have
A career cook yeah I would love to have some sort of Cafe Deli just got to really concentrate and put everything into [Music] it I am relatively new to cooking and that’s why I’m enthusiastic
About the way I do cook novice cook Gary hopes his passion will make up for what he lacks an experience Gary you haven’t been cooking for a very long time have you I’ve only been cooking for
About four years and my wife she s can inspired me quite a lot and you’re pretty sure you’re good enough Gary I think I am in fact I I know I [Music] am you’ve got just 15 minutes left 15
[Music] minutes tell us about the food that you love um I love Italian food I love Indian food and I like English food and you can take flavors from each of those three areas and usually come up with
Something different and unique I can’t think how you’re going to have to have a very good palette de myself have to be very good 24y old Sinda is ready to pursue his flare for Fusion food my food
Dream would be to have my own restaurant with a couple of Michelin stars I’d work hard for it I really want this and I would really want to do [Music] it new ingredients really excite me I love
Going to a restaurant and seeing something on the menu that I haven’t tried before I’ll try anything once Aussie investment banker Belinda takes an inventive approach to cooking Belinda what are you doing suiz flavor with lemon blueberry and beetro sort of fruit compt to go with it and I’m doing
Snapper wow yeah you really are antip ofan aren’t you all around your Europeans just cooking quite happily and you want to put beetroot blueberries Fish and Rice Belinda welcome to England thank you [Music] 5 minutes that’s all you’ve got is [Music] five all done all
Said step away from your bench time is [Music] up will Gillian’s dish of Asian style red snapper on butternut squash risato with salad proves She’s Got What It Takes resting a piece of fish or a piece of meat on top of ratoo just doesn’t really
Work but actually the fish is cooked quite nicely and watching you cook I think you cook I’m loving your fish because they’re citrus in there and it’s finishing with chili that’s lovely not a bad risotto the two together can novice cook Gary show his skill with
A dish of red snapper spiced with chili and Dill served with creamy potatoes and salad deal freshness first then chili heat afterwards and quite a whack of salt which is unusual it seemed to me you make it up as you went along your fish is overcut it’s not delivering what it should be
Delivering because I think you trying to throw too much at it Stephanie is pinning her hopes on a dish of pureed rice and red snapper soup you started making risotto Stephanie you changed your mind you chopped up some Snapper and you pureed the Roto to make rice soup yes is that wise um
I don’t know it’s very thick I wanted to make it thinner it’s kind of gone hard it scares The Living Daylights out of me it’s just not right Stephanie no it’s not nice sorry Stephanie right I do get monuments are genius I promise
You comfort food lover John has made Snapper with chips and a creamy dill sauce you’ve over seasoned that sauce completely too salty that’s salt salt salt very very strong sauce which with the potatoes works really really nicely but the fish just
Disappears Fusion cook Suk vinder is risking it all on a risoto of butternut squash honey and goat cheese I think it’s well seasoned I think all parts are well cook I just don’t think the combination works it’s a nicely cooked risoto but just a
Risoto inventive cook Belinda has come up with pan fried Snapper on blueberry and beetroot compot with lemon scented rice I am slightly frightened by blueberry beet trud and Snapper it would be great your fish is cooked beautifully then you get beetro which comes at you
Like a cricket bat you actually made your beetro and onion compt with blueberries quite well it just doesn’t go to get the mate yeah I like three things on your plate I just hate them together okay six Cooks in front of
Us we only want three off you go we’ll call you back in when we made our mind up thank you there are some talented but very unusual Cooks in this room extraordinary combinations of flavors I I think Stephanie knows she didn’t do very well today she made a risotto and turned
Into soup I don’t know what made her do that but I don’t ever want to see that ever again Stephanie goes home well I really like Belinda she had a good looking dish she cooked the fish really well the blueberry and the beetroot compa was lovely crazy combination but Bel
Linda can cook I’m really pleased they said I could cook actually I think even my mom had her doubt so there you go mom I did do all right I’m trying to understand in my mind why Gary actually
Cooked that fish for such a long time you didn’t need to throw all those many flavors at the fish I don’t think he knows enough about food to go any further than this competition I agree okay Jillian her combinations are absolutely wrong the idea of the fish the risoto the salad on
The side but all parts were cooked pretty well I think Julian’s one of the best three Cooks in the room I’m happy to put her through that leaves us with John and zuk vinda now that’s a tough one
John he said he wanted to cook good comfort food the idea of coming and cooking fish and chips great idea but that sauce was so salty yes maybe I was a little bit safe doing what
I did um but I stuck by my guns although I was opposed to Su vinda’s idea of the badut squash and the honey and the risoto actually his flavors weren’t bad but if you’re going to make risotto
It’s got to be a really good one hopefully I might be given another chance to prove what I can actually do I just feel a bit upset about what of them they both got strengths but which one you know the rules three of you are staying and three of you are going home
Chillian congratulations you’re staying hold on Stephanie Gary sorry guys you leaving us thank you Belinda we’re give you another chance hold on okay sinder or [Music] John been the congratulations you’re staying with us sorry John you’re leaving well well congratulations congratulations thank you I’m feeling over the
Moon uh feel brilliant really happy that through the challeng is sort of within my grasp and I I can get there hopefully I want to win this quite a lot now I’m a bit fired up well if they thought the master chef kitchen was tough wait until they experience exp erience their
First professional kitchen this is going to be a tough little competition are they good [Music] enough it’s day two and the contestants arrive in London’s upm Market Westminster home to the modern European restaurant [Applause] Bank our three amateur Cooks will be under the watchful eye of head chef Gavin Maguire it’s going
To be a busy day can do 100 for lunch so you’re going to feel the pace get on with it follow me after 2 hours of prep the 12:00 lunch Rush begins let’s concentrate let’s get it right guys yes chef yes
Chef Jillian is cooking a smoked hadock risoto with a poached egg very nervous going to be really busy and this is a really popular dish okay guys we got checks on we got two soup starters and ratoo large little bit more stop taste your ratoo yes no sure fine
Y hold on hold on hold on little bit more seasoning a little bit more cheese make sure you’re on it with that next time yes seasoning you know what it should taste like had it was AO bothered confused he wasn’t happy with it which is quite unnerving cuz it was my first
One s vinder is in charge of halibut with a crab and Herb crust asparagus and shellfish dressing okay check on after starters to Hal yes beautiful careful with him with four orders on the
Go he’s getting confused how many Hal you got on order how many you got sealed off I’ve got two in the oven Two sealed off two that are in the oven though they’re not away are they no not yet so you
Don’t want them in the oven yeah um I put them in a bit too early I was me they meant to wait until he said away but I think I’ve overheard something and put them in advance come on guys
We’re in the now yes let’s push a bit yes yes with the chef worried it’s up to Belinda to get the service back on track she’s cooking duck with Chinese vegetables sesame dressing and Lotus root
Crisps come on now the Hal’s going cold let’s finish it stuck yeah come on come on a bit of pressure now yeah yes chef yes chef it is it is pressure but it’s exciting too beautiful Belinda
SS have picked it up she’s basically doing the dish now so that’s cool with the service at its peak can Jillian meet Gavin’s high standards so with this ratoo yeah I want to season him right now spoon in taste it yeah fine had it was Auto perfect yeah and after a shaky start
Su vindas got to grips with his dish beautiful it’s good fun I’m enjoying it the Ducks proed the most popular choice and with service nearly over Belinda’s in her element one duck how long just pling the duck now Chef how long on the fish cake here beautiful I’m really
Excited I’m actually enjoying it more than I thought I would it’s awesome dead Duck’s perfect Belinda yeah great after two exhausting hours service ends so who does Gavin think could cut it in his kitchen Jillian I think she was a bit flustered with it at first I just don’t
Know if she was maybe a bit overwhelmed by the kitchen it’s a very good restaurant everyone’s got to work together as a team and I just found out that really difficult s tended to drift a little bit I think maybe as we got really busy but I think he did quite well I’ve
Enjoyed it I think it’s a good experience yeah I would change my life for it but end the SC be quite focused actually dishes were good that was coming up I could hear her in service shouting
How long on this so I could s my dark the one who seemed to take to it the best was Belinda it’s definitely a FM that i’ really enjoy working with food it’s really cool [Music] welcome back one of you has to prove to us that you’re worthy of
A quarterfinal you’ve got 60 minutes let’s [Music] cook so far Belinda’s inventive combinations have surprised the judges can her own two course menu secure her [Music] Victory what are you cooking for fragrant Orange Blossom sushi rice a pmen compt with lamb cupets my second course is um a lavender cake do
You not think you’re taking a massive risk here by again presenting us uh a combination of ingredients which are not normally put together I’m hoping that this time my tried and tested recipe will convince you that the flavors do work [Music] together every
Nerve ending in my body and soul tells me to dislike Linda’s food but I’m quite excited by it in the first round mom of three Jillian’s technical skill impressed but she used too many ingredients will she win a quarterfinal place with her menu of stuffed Thai squid followed
By roast chicken with lavender and honey and an apple and salc puree do you not feel today that you’re cooking with lots of ingredients I don’t think I’ve overdone it but I’m hoping you’ll like it because it’s going to taste fantastic you’re doing this for whom
Mainly for me cuz it’s a real personal challenge but a family of behind me on it we got chicken with lavender honey sarc and apple I can’t I can’t see it I hope I’m wrong ladies and gentlemen you have 20 minutes [Music] left s vinda just scraped through the
Invention test now it’s his last chance to prove he’s got what it takes with his own Fusion style menu you promised us an amalgamation of British Northern Indian and Italian are we getting that today well you’re getting chili and garlic which are predominant Indian flavors
With scallops they’re just subtle hints and then for the main course I’m doing uh chicken breast stuffed with smoked mozzarella and Masala sauce are you confident you’re going to do these two dishes very very well yes hopefully yes hopefully yes good luck I love scallops and peas the idea of all those flavors
Together don’t know it means this the scallop is no longer with the star doesn’t [Music] it ladies and gentlemen you have just five minutes left come on come on stop that’s it finished Jillian’s first dish is tie stuffed squid with pork and prawns followed by roast
Chicken flavored with lavender and honey served with a salc and apple puree I like it because what you have done is captured the flavors of Asia and the pork and the prawn work beautifully together I think it’s very very good indeed thank
You it’s citrusy sharp it’s also got a hint of chili really nice flavors really nice flavors from squid what your main course what I get is crispy chicken which is actually quite nice I can’t taste the lavender um and the sweetness of the honey has disappeared I got a question why put
So many ingredients if it is going to be so subtle you can’t taste it okay basically what I have here is salaria AC and chicken and I know that’s not what you set out to do personally I think I really did show that I can cook different things and I can cook different
Things well which may be enough Fusion cook ainda has made spicy scallops with minted pea puree and sweet potato crisps followed by smoked mozzarella chicken in palah ham with potatoes and Masala sauce it’s mint first of all then it’s sweet pea then you get a hint of garlic
And chili afterwards the scallop does tend to get a little bit lost to In A M I love the puree but I might as well be eating with a chicken nugget got four lovely scallops on a plate and I can’t taste them let’s change the starter bring in your
Chicken that chicken is slightly overcooked it could be more moist you do get the sweetness of the Masala sauce then in comes the very very powerful smokiness of that mozzarella in between far too much for a moist chicken it’s quite a bizarre combination I don’t think you need to throw so many
Flavors at good quality ingredients maybe I did get it slightly wrong and emphasize on flavors rather than the main products but um I can still adapt from it and I’m still willing to learn inventive cook Belinda’s dish is nut crusted lamb on person compt
With orange blossom rice and a dessert of almond lavender and blackberry cake with white chocolate sauce I like your fruit compost the lamb does not stand up in flavor it’s not rich enough I still think you can cook I do think some of your combinations are mad
It’s spiced it’s deep lovely fruit compo but that’s a pudding that’s so fruity it needs a big lump of vanilla ice cream we move on yes please I really really like it because I love the flavor of that cake with all
The nuts in it I love the sharpness of the berries that sits on top and I actually quite like that hint of lavender I think it’s great actually really really good it’s sharp with the berries it’s smooth underneath with the chocolate that is really
Really delicious so hard to know whether I’ve done enough to get through there was positive or negative for everyone um but yeah all the fingers and toes across you now have to sit outside because we’ve got to make a decision of who’s going to go through thank
You it guys that’s it that’s DB it’s hard hearing all that feedback today there has been more ingredients on the three benches and I’ve seen a very very long time all of them have culinary talent but when you’re inventive and creative like that not every dish is going to work sug
Vinda’s starter of the scol up the pp puree did lose the scallop it’s a shame to lose something as beautiful as a scallop amongst all those other flavors to take something like beautiful moist chicken and then to stuff it with smoked cheese that is so strong he not right he not right I
Don’t think Suk vinder is as good as the two girls no I agree Su vinder goes home the debate now is about Jillian and Belinda can we just talk quickly about Belinda her main course the pman the figs
Okay great idea with dessert with a lamb chop stuck in top of it I don’t think so fruit and sweetness and citrus like that with that lamb is wrong but the flavors of the Citrus and the fruit and the spicing is delicious the dessert however for me was pretty wonderful it was soft
It was moist absolute dream in your mouth that was gorgeous now that it all seems tantalizingly close I really want this should we move on to Jillian I think the squid lovely and soft very very moist
Really captured the flavors of Asia I thought it was a really really lovely dish but she did have some seriously big flavors that she put into that chicken and in the end the only flavor that came
Through was chicken and cerc but the idea of that chicken with a cc Mash is the right idea having come this far I really do want to go through now I really want to win really do who is it going to be you guys know the rules we only have one
Place the person through the next round our quarterfinalist it’s Belinda congratulations wow I think I’ve ever held my breath so many times in two days I’m feeling disappointed but I will continue with cooking big time I have the
Ability to Source a restaurant and to um live my dream and I will do that and I will live my dream feels good it feels a little bit surreal can’t quite believe it the last 2 days have have been
A real Adventure it’s been sort of surprisingly emotional it’s yeah it’s been been big Belinda’s place is secure for now but in the morning she’ll be back for the next daunting [Music] stage it’s 8:00 a.m. on quarterfinal day and the these four heat winners
Have returned to fight for a coveted place in the semifinals I love this competition I love quarterfinal day because we’ve got four absolute Stars I think this is probably technically the most gifted bunch of Cs I have seen so far in
A quarterfinal I’ve been really Gob smacked that I’ve gotten this far it means a hell of a lot I will will be playing to win I’m going to grab it with both hands I’m really troughed I’ve got to
This stage I’m a lot closer to my dream I really hadn’t anticipated feeling this emotional about a competition I’m willing to stick my neck out here and I reckon the winner of this quarterfinal could well be the winner of Master Chef these are Quality quality Cooks
First up it’s 27-year-old Aussie Banker Belinda in her heat she impressed with an inventive Blackberry almond and lavender cake it’s sharp with the berries it’s smooth underneath with the chocolate that is really really delicious but not all her experiments
Went down so well I do think some of your combinations are mad Belinda is undoubtedly one of the most knowledgeable and technically gifted Cooks I have seen in a long long time the girl is experimental but when she gets it right she gets it absolutely right I’m really
Committed to following this passion through I would like to win excuse me do you actually sell duck du wa 28-year-old science teacher Anna blew the judges away with her classic British dishes a roast pork dinner I like that a lot I just applaud you fantastic thank you
And a sticky toffee PUD that is just wonderful it’s about as perfect as a sticky pudding gets am she does classic British food packed full of flavor and presents it in a very very modern style what she has to do today is produce in all her courses the same stunning food as that
Majestic sticky tofe pudding I do think I can win the competition I’ve got a lot to learn but in terms of passion no one can beat me hat designer Sharon showed some real talent for combining unexpected flavors unusual combinations but those flavors and textures do work thank you but being
Too creative almost proved her downfall melon and rabbit how mad can you be as a Hatter Sharon by her own mission is our Mad Hatter Technically she’s very very good she gets lots and lots done but she does have a desire to put strange ingredients together
Now she has the ability to go very very far in this competition but not if she lets her imaginative pallette run wild I’m here on Master Chef because I think I’m a very good cook and I
Would like to take it further I think I’ve got it what it [Music] takes finally it’s Dorset engineer Matt who dreams of a family run Cafe by the sea in his heat he wowed with a hearty rustic scalop and monkfish chowder served in a homemade soda bread the depth of flavor intense
I think it’s a really lovely tasting dish this is good food Matt is one of the best cooks I have seen in a very long time he starts to cook the Man Comes Alive you see the real
Emotion because he actually is doing something for him and for his family he wants this as much as anybody I’ve ever seen I enjoy my job but it doesn’t have the passion that doing something you really care about can bring I want to do something that involves my family a lot more
I want them to be part of what I do next it is a competition and looking for the best amateur who’s given up to make it in a professional world like all quarterfinals we are going to get some
Seriously good food bundles of passion drama and we are going to have a few tears I can guarantee it it’s 10:00 and the contestants are back at Master Chef HQ they’re about to be tested on their food knowledge and on their commitment after this one of them will be sent home the
This is an extremely important part of our judging decision because this is product recognition I’ve got five dried fruits now fruit preservation has been an important part of every single cuisine in the world for thousands of years I’ve got five mollusks food stuffs inside a
Shell this is the Majestic Abalone very very expensive hard to cook but when done properly they are delicious hello blinda hi what’s that oh that’s beautiful that’s an abalone I think what is this Abalone uh I don’t know do you know what that is I’m not sure hat designer Sharon gets off
To a bad start she now needs to persuade JN and Greg that her creative future lies in food I want to be as natural as possible when I go in I think I want to just let it come from the heart really
Because I’m passionate about cooking even before Master Chef that was where I was going that’s my direction anyway whether or not I win Master Chef I am going in that direction so take it or leave it thank
You these are Smiles the shell is lovely and smooth and there is that lovely bit of brown meat in there delicious yeah and what are they um is some kind of snail do you know what these are Wilks and what about these babies Wilks and what are these wel Matt’s
Ingredient knowledge has been hid and Miss now he really needs to show that he’s 100% committed to a new career in food I’m nervous as to how I can get across my passion I’m not good at expressing my emotions particularly so so it’ll be interesting to [Music] see um
This week’s made me realized just how much I want this you know this is not a midlife crisis thing I’ve already got my Harley so I don’t need to do that again my family want this as well so they’re
Right behind me so this is you know something we want to do and that’s it thank you very much [Music] this is a Sultana and that is actually a dried white grape what’s that one salanas raisins okay some dried grapes I think that they are sultanas what about
That one salana science teacher Anna has shown a good knowledge of ingredients but she still has to prove that cooking and not teaching is where her true passion lies means absolutely everything it’s all I think about it’s it’s ultimately what I
Want to do and I’m prepared to change my life completely in order to get it tell us all about it Anna I’m 100% certain this is what I want to do forever really for my career and I’m s here saying please put me through I really really want it
And I’ve sacrificed a lot as well I’m going to be missing my sister’s wedding and I just want it very badly thanks Anna thank you thank you you got me going now yeah this is a dried cranberry much loved by our cousins in North America what is
That cranberry cherries but what about that they look like dried red cars what’s that dried cranberries Belinda identified all of the ingredients can she now show that her passion matches her knowledge I’m feeling nervous it’s difficult to articulate your emotions
And about something that you really believe in it’s [Music] hard um at the end of the day I love pressure Thrive Under Pressure um I love the intensity of competition um I like the demands on
You know the demand for focus and the end of the day cooking is Art food is the food is you know the palette you have to paint with fine thank you very much thanks for your time thank
You this is the bit where we’ve got to knock out one of our four Great Cooks it’s it’s going to be really tough I’ve never seen such emotion from Anna I mean she wants this really wants this and
She did pretty good in the product recognition Anna for me is a shoeing I cannot disagree with you at all I think she’s passionate I think she’s knowledgeable and she wants to do this competition
Let’s talk about Matt so he’s nearly in tears he says I’ve got the backing of my family it’s like I really want to do he knows where he wants to get to he loves his food and you know we’ve loved
His food so Matt’s in and Anna’s in and I’ve got two I’m not quite sure about Sharon and Belinda Belinda actually did quite well in the product recognition she did know her food when she was talking to us there I got the the distinct impression that what she actually loves is
The idea of competition it wasn’t actually a love of food coming out that’s my only reservation but at least with somebody who’s competitive who was driven they will give themselves a chance to push forward and to learn more can we talk about Sharon I know that she loves cooking but she did actually
Say to us regardless of whether you guys put me through or not I’m gonna do this she said take it or leave it that worries me Sharon wants to change her life and working food she’s going to do it
She’s told us she’s going to do it we didn’t hear this from Belinda who’s going home those two girls yeah we’ve only got three places today we have made our decision the contestant leaving us is [Music] Sharon I’m feeling disappointed but it’s it’s
Not the end of cooking for me I love it and I’m going to take it further and make it my next step in [Music] life right guys you three get to cook but of course we only have one semi-final place so you have to grasp this opportunity with both hands let’s [Music]
Cook the three remaining contestants have an hour and 20 minutes to produce a three course meal the standards expected at this stage are at a much higher level 28-year-old teacher Anna is hoping to win with what she does best she’s staying true to
Her roots with a modern British menu how you feeling Anna I’m just happy to be here happy to be cooking and loving every minute of it okay and what are you going to cook for us I’m doing
Pandy scallops on a sweet con puree with Crispy Panetta and for main pan fried duck breast and a pork gravy and then for dessert it’s rhub bar bread and butter pudding you obviously love this style of food where where does it come from where do the inspiration come from my grandparents and
My mom I suppose we’ve always had a garden full of fruit and vegetables and the rhubarb I mean from being from Yorkshire we’ve got an abundance we can’t get rid of the stuff to be honest so we
Have to do something with it now let’s just get this right you want this competition so much that you on the sofa not so long ago told us you’re going to miss your sister’s wedding I
Can guarantee if you if I go through today and you put me into the semi-final which is on my sister’s wedding day I am not going back without the trophy cuz I would not do that to [Music] her Anna is sticking to what we love about her she’s cooking Great British Classics scallops
Sweet corn sounds really really delicious she’s then got a rhubarb bread and butter pudding I haven’t got an issue as long as she gets every component bit right that is a winning [Music] menu 20 minutes G you got 1 hour left so
Far in the competition Matt has shown a Mastery of big uncomplicated [Music] flavors what are our three courses Matt I’m doing some smoked scallops with a bit of wild garlic I’m doing some lamb cutlets with beetroot carrots uh the lamb to be served on
Some smoked Mash followed by a pomegranate and raspberry mesh and a little raspberry seon on the top what I showed you last time was what I cook every day this is to demonstrate a bit more bread has getting this far made you want this competition even
More I think I can do a hell of a lot more and hopefully you can see that and put me through smoked scallop with wild garlic Leaf I mean they’re seriously big flavors there that’s risky very very strong indeed then we’ve got lamb but we seem to have smoking
Going on again smoked potato and we’ve got caramelized [Music] carrots now there’s three very difficult flavors to match [Music] up you are [Music] halfway experimental cook Belinda is going for broke with her ambitious and unusual three courses [Music]
[Music] I’m cooking a brunch menu today actually why blinda from a healthy perspective it’s right place just you know set up your day okay uh tell us what you’re cooking for us blinda okay I am starting with some rose petal blendings with a lemon crem then I’m doing my take
On a on a fry up so mushrooms a duck and bacon sausage that I’m making and my own version of baked beans and for dessert for brunch we’re having um juicy peach cakes with a raspberry
Glaze you have got a huge amount of work to do you’re so driven aren’t you I do thrive on you know a bit of competition and a bit of pressure and this is a really important
Opportunity this is the first time we’ve ever seen a master show somebody give us three quarters of a brunch menu rose water bevies with a lemon cream yummy follow that on with her idea of a fry up
Extraordinary she has given herself so much to do I really hope she pulls it I so want to eat her food you’ve only got 5 [Music] minutes you’ve got 60 [Music] seconds step away from your benches your time is up all
Done Belinda’s brunch menu starts with rose petal bleenies almonds Lin seeds and a lemon creme wow rose petals rose water strong lemon crunchy Lin seeds I love the flavor I love the texture of it the issue I have is it’s quite sweet okay
Uh you get a hint of rose water with your Bellini at the end but it’s too sweet for me oh okay really will her inventive fry up get a better response homemade duck sausages mushrooms baked beans and a quail’s egg topped with the spice sumac it’s fascinatingly delicious because there’s
All sorts of flavors in there that I did not expect to get with the idea of breakfast or brunch anybody who’s got a mind who makes stuff like that is extraordinary it’s thought-provoking like most of your food but it actually is uh very well flavored great can Belinda finish on a high note
With her Armond coconut and peach cake with a raspberry glaze and jam filled raspberries the idea of that rich coconut inside that cake really sweet Jam very very sweet r on top Blow Me Away Belinda it’s extraordinary
Thanks first of all it’s like oote and uh toasty and then you get sharp sweetness of the raspberry and then it comes down back into coconut no you and I do uh do see eye to ey on cakes I love your
Cakes I really need to know how much you want to do this competition I had no idea how emotional it was going to be how emotionally drainy it is to do it um but also just the doors that might open
Up Matt is hoping to get off to the perfect start with smoked scallops and wild garlic that scallop is cooked to absolute perfection the smokiness doesn’t spoil the natural sweetness of the scallop and there’s a little hint of garlic in there as well I love love that cool thank
You it’s really interesting it’s original it’s Brave to present it like that and it’s just glorious will his second course of lamb with honey glazed carrots beetroot smoked mashed potato and brazed lettuce get a similar response um this is also rather special this is like your palletes
On a Carousel Ride the flavors that keep coming in and out of your mouth incredible that light smoke again that sits in the back of my pallet with the rich lovely lamb that goes in there I think it tastes fantastic to finish Matt has done a raspberry and pomegranate crush with a
Sabion I think the rich flavor the raspberry and the pomegranate with the sweetness of that topping is lovely but it’s a bit soupy it’s a bit watery and I do feel as though I want to bite down on something and get some more texture in
There this isn’t a stunning pudding it’s towed off a little bit at towards the end yeah how much Matt honestly do you really want this competition this is a a career change this is a life style change it’s something um I want for myself it it it means the world
Yeah Anna’s modern British menu starts with scallops on sweet corn puree with Crispy Panetta and peases I think your scul just looks fantastic really really fantastic beautiful Rich lovely creamy corn crunchy salty punch to sitting on top of it it is seriously seriously delicious thank you fan tby Dozer oh thank
You yeah that’s that’s good food very well balanced scallop Still Remains the star of the show that’s a good there show her second course is pan fried duck with a rosemary and leak mashed potato sauteed spinach and a port sauce um I’ve got a little issue
And it has to do with the bottom end of your duck it’s just slightly a little bit the flavors inside that mashed potato with the Rosemary and the leaks which are sweet quite an intense fairly strong Port sauce I think it’s it’s a pretty good dish
The duck is of course rich and I really do like the Deep sweet richness of that sauce as well I think you have flavor in there can her rhub Bob bread andb butter pudding with vanilla custard take her a step closer to the
Semifinal I’ll baby that rocks you do have the sharpness of rhubarb you’ve got sweetness you’ve got vanilla running through that custard that is just good loveliness good thank you deliciously soft sharp rhubarb sitting with soaked bread crunchy underneath it don’t
Get much better than that I’m loving the fact that you love it and it is it’s me on a plate really I will give everything that I’ve got to give I will do anything I’ve got to do I
Just want it so much I I can’t put it into words really well done thank you we’re going to ask you to step outside cuz we’ve got to find ourselves a semi-finalist and I can tell you right now this ain’t going to be
Easy I have to say today has been probably one of the greatest quarterfinals I’ve ever seen some of that food today I could honestly hand on heart say take it to a final and not a problem at all I love
Anna’s style of cooking I just love it she gave me an absolutely delightful scallop dish crisp peas shoots salty bacon on top it was very very good indeed the main CA it had richness of duck I liked the sweet richness of her pork sauce I thought that was professional looking professional
Tasting play of food there were a of issues for me in the fact that duck wasn’t cooked all the way through but her pudding was just Heavenly soft vanilla bit of sharpness of rubub it was
A really delicious Moorish wonderful dessert I feel so close yet so far away to my dream and I mean I feel as though I’m in patry at the moment waiting for the decision Matt incredible cook
You know scallops and their shell and that’s all there was with a little bit Wild Garlic leaf and I thought you know this better be special they were just Sensational the smoke scallops firm but yet beautifully smoked just a touch of Sweet Smoke and then the richness of the wild garlic just sitting
On top of them with a little bit of butter I’ve never had a flavor experience like that the main cause I thought it must need a sauce it didn’t it just ate really really well it was all soft and
Crunchy and wonderfully textured and beautifully flavored crying out loud the flavors I mean I put it in my mouth and I thought oh my word and then the dessert washed cleaned my pette off and got
Rid of that smoke but that’s actually all it did it was to where it just couldn’t live up to the specialness of the two courses that preceded it emotionally it means an awful lot to me I want to
Work in food the semi-finals would pretty much get me there I think in a room of extraordinary Cooks Belinda still looks extraordinary and completely original some of its or inspiring first course little bleenies with the rose water the rose petals extraordinary absolutely extraordinary
But I found that lemon sauce far too sweet her fried breakfast she made a duck sausage she took a duck breast she pureed it all up wrapped it up in bacon and then the little chir legs sitting on top
Of it it was really interesting really flavorsome think it was just a real Joy I like her cake I did like the OE flavor going into coconut little raspberries filled up with Jam you know it is really extraordinary cookery she’s making this stuff up that’s amazing being a semi-finalist
Would be an enormous deal and I really hope I get through I think and on heart that all three of them are worthy of great things and we have to applaud them you could take these three guys
To the final right now and not be disappointed I mean it is phenomenal talent in this room we are talking about a semi-final place I tell you what this is one serious tough [Music] decision [Music] we have my decision our semi-finalist it’s Matt congratulations [Music] congratulations good
[Music] luck sad to be leaving really but I am already thinking right I need to look to the Future and I need to think about how I’m going to get myself into this industry there was a chance that this was going to be a stepping stone on the way to me achieving
My goals but I still feel like I had a really good time doing all of this and I really enjoyed it to be down to the last six exceeds my expectations absolutely I had great competitors so I’m stunned to be through this is about me it’s personal that’s why you see
Emotion I haven’t seen cooking of that sort of skill and level in this room for a very very long time that’s memorable very exciting food wow you just keep coming up with star dish after the star dish after star dish incredible I’m not even sure you
Know where it comes from right I know I’m a good cook I genuinely didn’t think I was good enough to get to to semi this gets me a hell of a lot closer to where I want to be Matt will return for the semifinals but next time we’re back with six new
Contestants all battling it out for the title of Master [Music] Chef
5 Comments
Jillian's first dish looked like 3 courses on one plate. The salad, followed by the fish and then the risotto would be great with a tiramisu for an Italian themed dinner party
" take it or leave it " Attitude, should not have got through the last round,
Love Mat Follas
"personality/passion/me on a plate" got to be one of the most annoying cooking show cliches
It was a difficult decision on the first half of this one, but I’m with their choice. I would’ve chosen that food over the other two. All three could cook.