A compilation rounding off the best Italian inspired dishes featured on MasterChef UK!
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His food sounds really nice actually the idea of the duck with a pepperonata fantastic he’s just got to control his nerve you’ve had 20 minutes guys science teacher Anna showed technical skill in the first round with her strawberry shortbread and she excelled in the Pro Kitchen can she continue to impress and
Secure Victory what are your two dishes Anna it’s a pork fillet with a pork and Sage stuff B um with apple puree side gravy crackling and some vegetables and for dessert it’s sticky toffee pudding with cream what do these dishes say about you no it’s food from my childhood
The important thing is Big flavors it’s just eating and cooking the food that I love to eat but presenting it in a way which people will want to pay for at the same time hopefully she’s got Rose pork crackling finished with a sticky pudding I mean that’s great Food you’ve had 40 minutes ladies and gentlemen Ian scraped through the invention test his hopes now rest on his Scottish inspired menu but will it convince the judges he’s worthy of a quarterfinal place what have we got today fresh fetuccini with a white wine cream and lemon sauce with cavar list
With um smoke salmon the other course we have got fet of i’ got a wild cherry sauce with doin wild potatoes if you make it through today yes what will it mean to you my dream is to go back to dunde open up a a good Scottish Fair restaurant with food
That people will enjoy Ling venison gross salmon people are crying out for that kind of food you’re enjoying the competition moreon loving it he’s got Venison and he’s got it with a sharp but sweet cherry sauce and a dolofin was that’s delish cherry cheese and cream with venison I don’t know 5 minutes
Left two minutes left guys on those plates please that is It for his two courses Scottish cook Ian has made homemade fetuccini with a lemon and white wine sauce smoked salmon and caviar followed by venison with sour cherry sauce doofen wasis potatoes and Asparagus I applaud you for coming on here and making your own pasta I think it’s a very very brave thing to do I like the combination of the lemon the salmon and the pasta yeah it’s good thank you I do like the little bursts of fishy sauciness that the caviar gives I like
The smokiness of the salmon with it I think that is the makings of a very very good dish thank you we want one dish from you a dish inspired by a personal or family favorite you need technical ability that’s for sure but the best food in the world has emotion 90 minutes
Off you Go Alex I like to think of as a country style cook but what she is absolutely brilliant at is pastry we Marvel not just at the process but also at the flavor I chose this dish because it’s based on where I grew up my grandmother in
Portugal we used to have quite a lot of prawns and shellfish wrapped in really fine Crepes and then covered in in bmel sauce it’s based on that dish so I’m making a prawn and crab lasagna which is like a prawn mousse and then I’m doing little p the gambers
Which are little deep fried prawns in a bashall sauce and then breadcrumbed Fab fabulous fabulous who who’s who’s tried this dish uh mom poor mom she gets to try everything and what what did Mom say she loved it actually she loved it she thought it was quite authentic cuz it’s
Traditional but it’s got a new Twist on It a classic Portuguese cro cat should be crispy on the outside and creamy on the inside but still taste to the prawns this lasagna is really interesting we’ve got three layers of pasta and this mousse made from prawns and crab I hope it’s not too dense it’s an intriguing
Combination if she gets it right it could be absolutely delicious 6 minutes left just 6 minutes come on that’s custard which is now lumpy and yeah it’s Cur is it what are you going to do you got 6 minutes start again P’s done just got Fone on top of
It which is what I wanted come on Al quick quick quick last minute custard one last thing not good enough I’m going home that’s it stop stop in memory of her her Portuguese grandmother charity director Alex created a crab and prawn mous lasagna prawn crocketts and a vegetable
Fricky served with a tomato bur Blanc that’s a very pretty and elegant dish Alex well done your moose is sweet natural sweetness of that shellfish there’s a hint of chili in there as well but that bur blong a butter sauce makes everything really rich it’s delicious that’s the sort of food we’re
Looking for that’s really fantastic the croates are crispy on the outside they’re soft in the middle rich with bmal bird Blanc is a revelation I am really blown away it’s great good job that was so amazing that was so amazing I can’t believe it so ched we most certainly had some good
Cooking in here although I feel we had one incredible restaurant standard cook in this room today and that was Alex I just thought she was amazing she played a trump in this round that’s for sure that little lasagna with the prawn and crab was delicious the little Croquettes
With prawns and bmal faultless from Alex deia has been given one of L manoa’s most popular dishes poached quail egg ravioli with a spinach and Parmesan filling served with wild mushrooms and a turkey Jew on a scale of what I normally do uh
1 to 10 this is on sort of like a sort of 140 or something like that I mean this is ridiculous the inspection of the qu ravioli come from when I was in Holiday and I spent five days cooking with an Italian mama and she was doing pasta like I’ve never tested
Before so instead of being on the beach with my wife okay I was with this lovely old lady who taught me pasta 35 please thank you of course I need it voice it was not a good idea but that’s what chefs do you know de of first needs to caramelize
Turkey Leg meat for the Jew if that goes black it’s bitter yeah okay really slow that’s the detailing the recipe we’re looking at okay she needs to get the Jew on early as it will take 2 and 1 half hours to Reduce smell like you smell the color see that black is what you don’t want nice clean your pan start again you got more meat go again Again oh it’s just incredibly frustrating I absolutely burnt the whole load of turkey and vegetables so God I feel like I’m having to meltdown yeah just got to start start everything Again I don’t believe it it’s torn deia is most behind I don’t I don’t even no I can’t I can’t do that to be fair it’s it’s a big challenge it’s really a big Challenge and I think she’s doing her best oh it’s just so stressful because
I’ve made holes in so many that I’m almost out of Pastor um and I’ve I’ve literally just got no spares now so technically it’s a highly demanding dish inside the travoli you have a qua which is barely cooked it finished cooking in the ravioli while the ravioli Cooks deia
Must swiftly bring together her spinach and Geral mushroom garnish so your plate is going in 10 minutes from now Yeah let’s have a look at these raviolis is it bad news or good news spinach soup is it no oh right nearly there and that one didn’t split so how paranoid Pastor can make you there you go no how many split in the water none none huge congratulations focus on this horse now
We’re now due to go so Raymond is ready great job great job really well done thank you you’re welcome deia has cooked poached quail egg and spinach ravioli topped with truffle and served with pickled mushrooms spinach geres a parsley and chille oil and finished with a turkey
Jew it is a very very beautiful looking dish and there’s lots and lots of work in here to admire really really impressed see what I like look the egg yog is beautiful it is light in texture and it is massive on Flavor the pasture is so
Fine it’s almost not there but it is there can I show you you got the spinach which is wonderful and fresh and vibrant that egg yolk is the sauce the je is is fantastic I think it’s quite incredible of what she’s done 4 hours that was absolutely exhausting but yeah I think that’s
Probably going to be the first time in this competition that I’ve said I am so happy with what I did cuz I am So Rebecca has technique and she does stylized looking plates I feel like I’m pushing myself today there are a lot of elements I don’t want to kind of have any gaps where John and Greg think you know you could have done more I may run out of
Time but I’m willing to take that risk what’s your dish Rebecca um I’m going to do um a take on carbonara so using the traditional flavors of carb ARA I’m going to do it in a ravioli with a egg yolk crispy Panetta um some Parmesan and white pepper crisps and a
Side of Rosemary flatbread whenever we go to an Italian restaurant as a family the first thing we do is order a sharing garlic bread and it’s something that everybody loves and grabs a piece of so I’m doing that because I want to give a little bit Extra so carbonara is simply bacon and cheese and egg yolk her raviolo is going to be filled with a mousse made from palms and cheese Motta in the middle of that an egg Yol so that when you cut into the raviolo the egg Yol becomes the
Source that’s a risk 10 minutes guys and if your past the water is not on I would get it on if I was You Thomas is going to have to work really hard to get his dish out in time because right now he is behind you have five minutes Left I’m on time I think and everything so far is going to Plan 1 Minute quick Quick time’s up that was it marketing manager Rebecca has made a carbonara flavored raviolo that’s filled with Parmesan and ricotta mousse and an egg yolk with Crispy Panetta parmesan and black pepper tws a sage butter sauce and a side of rosemary and garlic flatbread and are you hoping that there
Is a liquid egg yolk Center in the middle of that rabiolo I’m praying that there Is that pasture is really light really well made the egg yolk is making everything just rich and creamy and then stronger hits of salty lardons and really heav sage and if that wasn’t enough you go and knock us up with bread as well well done thank
You we know that a carbonara should have uh bacon in it and there should be cheese and there should be egg yolk to give it that creamy effect um all of those things are going on in here but an awful lot more too um and John
Will now talk to you while I carry on eating your food you’ve got the technical bits right the pasture is thin enough your mousse is wonderful and smooth making your own bread all these things you’re working really hard and I really appreciate it really appreciate it thank you I think
You’ve got three very impressed judges Rebecca well done thank you I am feeling so happy right now done I just never thought that they’d give such glowing remarks I’m just ecstatic what around well done we said we expected you to step it up in terms of quality and ambition and you really did two of you today truly impressed Thomas Rebecca congratulations you’re through
The knockout week smashed it choice of starters are being made by charity director Alex and police officer deia who will be making a spiced Guinea foul dish I’m going to make a guinea foul leg and saffron selini with a guinea fou ballotine and a saffron sauce to make the saffron tortillini
Toasted saffron is soaked in boiling water to release maximum flavor then added to the pasta dough mix my mom uses a lot of saffron in when she cooks at home it’s very Spanish so I’m just trying to pay her a little bit of homage
So I paid my dad homage with my Basel 40 dish yesterday so they’ve got to take it in turns really I think deia you are kicking the whole thing off is that an honor or just a burden uh very big concern but yeah the moment I’m really just trying to get
Going with everything what bit of this dish bothers you the most all of it past baltin right give it half an hour and we’ll See half the prep time has gone deia’s Guinea foul sauce spiced with saffron staran and paprika is on sorry jul sorry but she still needs to make her talinis and stuff her ballotines with mushroom and leavf Uh I’ve decided to add a bit of nutmeg into this because it makes her flavor a little bit woodier so that goes quite well with a bird hopefully right I’m getting worried because you’ve got a lot of work to do yep are you doing the this the ballantines
Now y I’m just going to Mallet them pound them stuff them roll them whack them in the bags and then it’s done and then I can get on my pasta so where’s the filling for the pasta not done yet no pasta’s not rolled out yet sauce is
Not done yet yet aroke pure is not done yet we have got to move right properly moved can I get the guinea foul and saffron forini for starter I’ll take the Cod and Squid please the guinea foul thank you uh guys you’re first ordering in we’re going five Guinea foul and four
Cod please yes John they’re made yeah finally before I thought I might quit my job and go into food I don’t know if that’s going to happen now it’s now down to Alex and deia to communicate so that their dishes go out hot to the dining room at exactly
The same time we got 10 minutes these Take 2 and 1 half 3 minutes and that’s literally going to take a minute on each side if that just to Brown it off while deia delicately cooks her tortillini making sure they don’t burst and Browns off her bance
Ines Alex needs to fry her octopus tentacles and finish cooking the cod in the salamander so the Cod and the squid featuring saffron and red chili and the can pepper that sounds really exciting because it’s going to be a kick to that dish I’m expecting the fish to be cooked
Perfectly and the squid not to be rubbery not tough what your card it’s burning come on quick quick quick quick just your paper burning you’re all right okay guys we’re going to go on this please yes sure I’m not quite sure how the guinea fou will go with the saffron
Which makes it exciting for me come on D quick Qui quick quick quick quick quick soup looks lovely Alex we ready to go here no come on come on come on come on come on thank you okay deia six now please yes sure Alex four fish soup okay
John deia’s dish is Guinea foul and saffron tortillini Guinea foul ballotine flavored with nutmeg and a guinea foul paprika staran and saffron Sauce I’ve given myself way too much to do I mean you’ve got to push yourself but maybe a bit unrealistic but the spices i’ said were going in the you could taste them so you can get the saffron despite all the other stuff on the plate with the
Starnes and the paprika and the nutmeg it’s lovely yeah it’s really good just trying to find the saffron but other people are finding it fine so maybe just me the torini is well made but I think we could have been a little bit Bolder with the spicing I would say
That it was a spice Challenge and you couldn’t really taste many of the spices but leaving that aside if I ordered that in a restaurant I’d be absolutely thrilled
1 Comment
14.14. She should be disqualified immediately for that 😮