Watch as four celebrities take on the intense challenges of Celebrity MasterChef! In this episode, they face the Mystery Box Challenge with a surprising main ingredient—goat. The contestants, including Brian, Shane, Miranda, and Shappi, must showcase their culinary skills using goat meat and various accompanying ingredients. From goat stroganoff to curry creations, each celeb aims to impress the judges with their unique dishes. Later, they face the ultimate Pallet Test, attempting to recreate a tomato tart with cumin chutney, black olive tapenade, and herb-infused oil. Discover who rises to the occasion and who faces unexpected obstacles in this thrilling Celebrity MasterChef episode!
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MasterChef UK Celebrity delivers a sizzling culinary spectacle as renowned celebrities step out of their comfort zones to compete in the high-pressure kitchen. Watch as these famous faces showcase their cooking prowess, face demanding challenges, and vie for the prestigious title of Celebrity MasterChef. With tantalising dishes, surprising twists, and the ever-watchful eyes of seasoned judges, this celebrity edition promises a delectable blend of drama and skill. Join the star-studded cast as they embark on a gastronomic journey, proving that even outside the limelight, their culinary talents shine bright. Who will triumph and claim the coveted culinary crown?
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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 celebrity Master Chef we’ve got 16 celebs all hoping to show off their cooking Talent I’m feeling quite worried actually I didn’t sleep very well last night they’ve proved themselves in their own profession now let’s see if they can cut it in the kitchen I’m approaching this
With a positive attitude but not expecting a great outcome I need to not be under pressure which is what worries me about Master Chef cooking doesn’t get tougher than this o That’s My [Music] Line these four celebrities are all hoping
To become the next Master Chef Champion but only the best cooks can remain in the competition I’m not nervous I’m not withering down into my chair I’ve got a smile on my face so I’m looking forward to it I don’t know what the challenge is today if I get a big
Lump of meat that I don’t know what to do with I’ll probably burst into tears this is so far removed from what I do it’s not really about Charming my way through it if something goes seriously wrong in the kitchen you might see a little bit of Richard Hilman just
Creeping out for a moment four new cooks four fresh faces and we’re about to find out where they’ve got what it takes they are going to get it tough right from the GetGo welcome to Master Chef really nice to see you here try and hold on to your nerves
Try and enjoy it try and imagine you’re in your own kitchen this is a mystery box inside that box there’s a set of ingredients and what we’d like you to do for us is to cook for us one plate of food that’s it so we’re going to ask you to unveil your [Music]
Ingredients as you can see you all have one main ingredient and that main ingredient is goat the box also includes fennel palenta spinach cerc pine nuts Rosemary and Thyme and sundried tomatoes ladies and gentlemen 1 hour one dish surprise us let’s [Music] cook
Never in a million years do you think you’re going to have half a goat to deal with this is good I’m impressed they were getting stuck into their goat on that sadd goat there’s some beautiful bits of meat there’s the loin there’s
The fillet you chop it up and make a stew there’s lots of lovely little bits and pieces on there it’s where they can actually get the meat off the bone Natural History presenter Miranda regularly cooks for her young family I certainly think
I’m a very basic cook I don’t do anything particularly elaborate my husband is the chef in the family he’s a fantastic cook I wish I could have him in my pocket telling me what to
Do how did you feel Miranda when you lifted the box and saw that big lump of goat well I was thinking is it lamb is it pork is it what is it I’m so glad you told us that it was goat
Because I had no idea I’ve never cooked with goat before I used to be a vegetarian so and I didn’t really cook a lot with meat tell us what you’re going to cook for us I thought I
Might do like a bit of a strugg off but obviously without the mushrooms we don’t have any mashed ciac wilted spinach with some toasted pine nuts on the top I’m just going to try it and you know it could go horribly wrong and you’ll absolutely hate it that’s my big challenge is
To get the flavors right Miranda why Master Chef why are you here I’ve sort of lost that passion that that excitement about cooking so I’m really hoping that this is going to reinvigorate that and and and re-energize me about my cooking Miranda good luck thank you very much
Thank [Music] you she’s playing with a lot of ingredients there go sundried tomato pine nuts spinach and salariat with time it’s just all over the place it’s just whatever she can lay her hands on boy’s own member Shane loves to cook for his young children
The unknown is what makes me a little bit edgy I think once I settle in if I get the time and chance to settle in I should be okay with things what are you going to make for us and Shane at the minute I’m trying to conjure up
Some kind of an idea of a cured goat I have had curry goat in my past all right but I don’t how to make it I anything this I’m winging winging everything right here where did you have curried goat my wife is West IND her brother-in-law particularly makes a fantastic
Curry gold shame I never asked him how we we don’t have a phone a friend round here I wish you did things would be really good if that was possible honestly thanks Shane good luck thank you Shane has obviously never ever cooked a goat in his life but his wife’s from the
Caribbean and he’s eaten goat and he actually got a pot of some nice smelling stuff going on there for Shane now it’s holding his nerve and not trying to throw too many things at the dish you are actually halfway comedian shappie grew up in a food loving
Family I’m not an organized human being people say they cook because they find it de-stresses them I don’t mine stresses me my brain’s not ordered and so that’s the thing I I struggle the most with chappie do you have any idea what you’re doing well I just put water instead of
Oil to fry my onions because I was in a panic so is that a yes or a no yes no I’ve forgotten the question I’ve never been so nervous in all my life I feel like I’ve never chopped anything
Up have you ever cooked a goat no I’ve never cooked I’ve never eaten a goat I’ve only ever fed a goat and stroked a goat and spoken Softly to a goat it’s it’s quite tricky shappie what are you
Going to cook for us I am cooking goat’s curry with uh what’s that Penta I’ve always wanted to be given withering looks by you two like I am now so this is a dream come true for me I told
My mother I was on this program it took her 3 hours to stop laughing sheppy I think you’ll be fine but I want you to calm down a little bit all right I’m calm thank you good luck okay thank you what shaie has done in PL I don’t know she has a
Box with the instructions written on it all she has to do is read them I don’t think she knows what she’s doing and I’m worried yeah just 15 minutes left [Music] now actor Brian kapron is best known as Coronation
Street serial killer Richard Hillman I would say that I’m not very inventive I think that’s the biggest criticism I get particularly from my wife you do the same old thing week after week is what she would [Music] say Brian by the looks of what’s left on this carcass you
Didn’t do Butchery or uh biology at school that’s true uh goodness what how much meat did you get off the whole saddle uh as much as I could it was like fting a fish not that
I’ve ever done that how much cooking do you do or have you done well I cook a lot at home um but my cooking skills are fairly narrow right yeah that doesn’t lend itself to Master Chef
At all no no tell us what you’re going to cook for us Brian a am Curry I guess you mean goat goat goat I’m thinking lamb mus see and I’ll probably streak some spinach through it and do a sarc mash have you given any thoughts at all to presentation I’m actually paradoxically
Quite neat person so I would like to clean all this up it starts off neat hopefully it’ll end up neat but in the middle of it there is chaos yeah I can see I can see there is
[Music] thanks what it’s going to be I have no idea has no idea what it’s going to be that scares me the problem we’ve got with Brian is that he continues to throw more and more things into the [Music] pot you should be
Thinking about your food going on the plates you got 4 minutes left 4 [Music] minutes final 60 seconds please you got a couple of seconds left get it on the [Music] plates time’s up stop oh I forgot something your time is up that was
Surrenders first up is Brian who has made a sweet goat curry with ciac mash and roasted pine nuts buttered spinach and carrots actually I believe believe you’ve got promise there is a creamy nuttiness to your cerc Your Spinach is cooked well and seasoned your carrots are still firm but not raw your goat
Is starting to go slightly dry but it’s passable and you’ve got a lovely fruity acidic tang in your thick creamy sauce I don’t think they all belong together but the way you’ve cooked everything is decent your goat’s gone a bit dry but the sauce is lovely your celeriac puree
Has got so much salt in it now think I’m swimming in the Atlantic but your spinach is nice and saw your carrot that went all right mate didn’t it amazing thank you and we’re still alive which in your world’s quite unusual thanks
Brian I feel a sense of a small achievement that one got through it and that one had some positive comments obviously you get a thirst for it and you think I want these guys to say wow that’s good cooking Miranda has cooked goat stroganov with sundried tomatoes ciac Mash with Thyme
And steamed spinach topped with roasted pine nuts I quite like that um earthy nuttiness of the celeriac and the fragrance of the time alongside the sharp sweetness of the sunri tomatoes and the soft and tender flavor of
Your goat but for me the issue I’ve got is that your goat itself is not wet enough and to me is more like a sandwich filling than being an actual Str off creamy lovely thing in a BAP it probably be a really nice thing actually okay goat in a BAP you’ve invented
Something Miranda I I don’t necessarily agree with John on on all aspects of this the salc I find is too walry it needs some cream in there or some milk in there but what has impressed me is the way you’ve cooked your goat and the flavors you’ve added to it
Miranda I think it was okay it was better than I expected but still really nerve-wracking but that certainly was not how I would normally cook Panic set in shake shake Shane’s dish is a tomato and onion goat Curry served with carrots and saute potatoes on a bed of
Spinach Shane the meat you need to season a bit and probably fry and a little bit of butter but saying that that’s the only thing I think is wrong with it I actually really like the dish I think
You got a lovely bit of spice coming through from all the onions and the and the flavor of the broth I love love your carrots are soft good job I’m impressed I think you’ve cooked really
Really well you’ve got flavor all over that plate and the goat is falling off the bone you putting Hot Potatoes on cold spinach is the only mistake I can see on that plate other than that it tastes
Great and that may be the the the best goat I’ve ever tasted thank you how how’d you feel mate but look I’ll be truthful I didn’t know what I was doing it was just winging it you know what I mean
I tell if you’re winging that once you know what you’re doing I I can’t wait to eat your food fair enough I I guess I feel pretty good simply because I got some decent comments however I really think
I just had some luck in there shappie has made a potato and goat curry with cerc mash Penta and creamed spinach served with a side salad this is um the goat and I’ve never made placenta before
And I’ve made um shappie just so you know this stuff is not called placenta it’s called palenta okay should I put that on for you what is it I don’t know it’s just some stuff well sorry right okay what’s in that dressing I don’t know I can’t remember I I panicked tastes like
Dishwashing detergent well again useful there are problems shappie you don’t need me to tell you that uh the biggest one is is the placenta is is a is is is a rubber door stop okay the spinach
Has too much cream what you’ve done with your salc is you’ve munched up bits of it but kept big lumps in it but I I like the way you’ve done your goat it’s got nice soft bits of Veg
It’s got nice seasoning there’s a nice thick coating around it and you’ve cooked your goat pretty well I do wish you would just calm down a little bit I really very hard find it very hard
To be calm but you have a decent touch with meat you do goat’s not easy and that’s pretty good I agree with Greg your goat is still lovely and soft uh what else is on the plate
Is a little bit weird and the other thing is Chubby you don’t have to do so much do a couple of things really nicely and do them really really well rather than doing 10 things badly I just totally panicked during that I shouldn’t have bothered with a
Silly salad I’ve never been good at making salad sauces anyway that wasn’t bad bad at all you know go isn’t easy that wasn’t bad thank you off you [Music] go thank you four celebrities with a goat in a box John they did pretty
Well Shane was the most promising one here but by his own admission he was winging it he might be winging at the moment but he might be one of those people who just has a natural
Gift Brian you know this should help steady his nerves I think he he does a fair bit of cooking Miranda cooked the goat really well and I think she’ll learn a good lesson from from this shappie has got a point of proof she’s trailing the others this time the Nemesis is
No longer a goat but a [Music] tomato this is the pallet test I’m going to cook a dish our celebrities are going to taste that dish then they’re going to have to cook the dish or recreate it without a recipe the dish is a tomato tart filled with a tomato and cumin
Chutney served with black olive tapenade herb salad and a herb and garlic infused oil the first thing I’m going to make is a tomato and cumin chutney with some schots garlic and lots of over rped tomatoes and then a good quantity of cumin there is no other flavor in the world
Like cumin I want them to get that so Chutney of course needs vinegar F vinegar going to add the tomatoes increase the heat so they those Tomatoes break down quickly while the tomato and cumin Chutney Cooks down John makes a start on the the tart base so puff pastry large ring
First to make our round tart second ring this one you don’t cut all the way through though no you only score it the outside we want to puff up the inside we don’t want to puff up
Cuz all the filling will come off so what you got to do with the inside is dock it so you dock the pastry if you dock it it won’t rise so Chutney on top that’s going to be quite heavily
Laid tart yeah let me put that in the middle there we go so far there is nothing on that tart that they shouldn’t be able to pick out absolutely right so into the oven at 220 for
15 minutes now the tart’s in the oven I’m going to make a herb and garlic and Tagan and basil oil I’m going to Pure it with the fresh leaves to make it green and vibrant but still flavored
The flavor of that oil will be a mixture of taragan Basel and garlic that’s right now to make the tapenade Capers and cheres oh I love them and then all your olives so now this gets Blended and then my favorite extra ingredient into tapad Brandy it’s
A brave cook who takes a brandy bottle to a tap i’ to tell you that and then fresh pass the so now we’re almost ready to go we have our component part our oil look at those colors that’s the Mediterranean isn’t it look at it
Lovely then a little herb salad on top do you know what I love that tap andard there you go tomato and cuman tart with herb oil and tapen the two things that are going to throw them is the jam and the tapenade everything else John they should get well let’s get them [Music] In this is the pallet test because you cook so well with that goat this morning I’ve cooked you some lunch there you have a dish my dish and all you need to do is to taste it and write
Down the ingredients that are in it that’s it that’s all you have to do good luck off you go Andv lack of knowledge I’m going to fall down because of I don’t know what things are called you know but it tastes good I know that much anchi and black olives that shouldn’t go in anyone’s mouth very tough because even if I can remember a
Taste I can’t remember what what the name is tastes like apple to me two people have said Apple yeah isn’t that funny both Brian and Shane have said Apple in the top the sweetness of the onion and the sweetest of the Tomato they
Could taste amazing I never made tapod I don’t know what goes into it pop from H oh so difficult only one person that’s Miranda has got the cumin and tomato chy I’m not sure if I’ve got a good palette or not I think I might be just a bit of a
Trough now you’ve tasted it we want you to cook it underneath the cloth you’ll find all the ingredients that went into making that dish and some that didn’t you’ve got 50 minutes ladies and Gentlemen let’s cook the ingredients have been separated into four groups those to make the Chutney the tapenade
The herb oil and salad and the puff pastry tart though they have also been given short crust pastry to test them with no recipe they’ll have to rely on their palette and skill alone I just bashed into the plate with a roller car
Crush I’ve never baked in my life is it like getting into a Formula 1 car when you’ve never driven but you got to make it work how do you do that no idea what I’m doing I think I’m getting away with it
[Music] none of them realize that puff pastry without anything on it will rise none of them have worked it out maybe Miranda has everybody else is trying to build an edge just I don’t understand how you can do this tart
Anyway are you one of the extras in Braveheart what does that mean well you’ve got like loads of white stripes across your face you got the white Mark oh I’m [Music] done Chuy never made Chucky before no idea what I’m doing I see some ingredients here just a
Guessing game just got to try and match what they made God you know it’s not far off [Music] shappi there isn’t really a lot of Chutney going on there isn’t enough tomato going on which is a bit of a worry I’ve never made a tart does it
Show Brian he’s got a decent Chutney going on he’s still got a stripe of white flour across his head but what he tried to do with that puff pastry is bake it as if it was raw
Pastry so what has come out the oven is a Miss shapen donut can’t start again now I don’t think it’s so amazing that for these contestants what looks like a simple dish is proving very very Tricky a there was I chopping my taper how’d you work one of these then just 15 minutes it’s no time to make mistakes that’s the thing you got to get it right first time I feel really Under Pressure right now the Tarts is going to be a Disaster well done yes sir you’re a fast worker aren’t you 10 minutes to spare you’ve got just 5 minutes left guys it’s it time’s up bring your plates [Music] up your pet test today was a tomato tart with a tomato and cumman
Chutney a black olive tapenade herb salad and herb and garlic infused oil around the outside shine I think You’ got a very presentable looking tart there that’s a nice round shape and it’s it’s symmetrical you finished before everybody else not a bad thing to work very very fast but your pastry
Needs to be cooked a little bit more I like your tapad I think tapad is delicious you got the sort of richness of the olives and you’ve got the saltiness of anov is in the right proportion
I would have loved to seen a few more herbs on top but not a bad job Shane not a bad job at all your Chutney it’s far too sharp however your TAP andard is bang on and also your herb oil is
Lots of different herbs big flavor well done bit more experience I reckon you could be very good indeed I’m very very happy I’m very pleased it was daunting it was testing but the end result um was fantastic for me so I can’t complain Miranda I love the way that you labor over that tap andard using a knife on a board because you didn’t find the little blender instead you did it all by hand and for me that’s the star of the show it’s strong
It’s bold and I’m very very pleased the jam itself’s not bad your tart needs to stay in the oven for longer it’s let to cook all the way through I like your presentation there’s a bit of
Elegance about it but you need more herbs and more robust flavors be gutsy about how it tastes I have to say I’m pretty happy with how it tastes you got the sweetness from the chuty sweetness of the
Tomatoes and of course that bold salty Tang of the tapenade however that’s spoiled somewhat by the fact that your pastry is not cooked and your oil has got no herbs in it at all I’m exhausted I’m Ally drained I’ve never concentrated on something in such detail for so long it’s just really hard
Brian whoa that’s saard is so sharp so sharp it’s got far too many capers in it but I really like the sweetness that you have inside your chutney with those Smiles I like that Brian I I got
To say you you’ve got something served which is a miracle really um I like your herb oil your pastry is not quite cooked enough and they got this salty Hefty whack you in the mouth kick
You in the Shins and when you’re down break a rib for you tap an ey I mean it’s it is really strong sorry Brian but today you learn lesson I knew it was wrong I knew the whole thing was wrong
But in my head I was pleased that it looked like something I definitely need to up my game the proportions are wrong you don’t have anywhere near enough tomato and you got far too much [Music] taot it’s not like John’s and there are things that are wrong like the pastry’s wrong and
The Chutney is not really there however you got some nice flavors in like your oil like your Tomatoes like your taput the inside of that tart is not cooked that’s raw pastry you can see it but because your [ __ ] is so strong it goes quite nicely with your
Tomatoes it really tore into me I’ll tell you something though I don’t like Tarts thank you very much indeed and we’ll see you soon off you Go it’s been an interesting day I think from Mystery Box which was a goat to a humble tomato tart what I’ve learned about these four today is they can all cook meat well they can all identify ingredients but some have obviously got more experience in the kitchen than others
Shane I think may have and I say may have the makings of a natural cook straight out of the Starting Gate I had no clue what I was doing taste wise I was on a wing in a prayer
An absolute Wing in a prayer in my opinion we got Miranda who’s obviously done a bit of cooking and is now batting with her nerves I think we’ve got bigger things to come which is the scary bit Brian is a little up and down good goat mistake ridden tart it’s it’s like jumping
Into a pool and having to keep swimming till he get to the other end it’s it’s quite terrifying Shi has got a lot to prove for me oh yeah silly mistakes I mean silly mistakes if John and Greg
Think I’m the dance of the class I’m really up for proving them wrong I want to be a lot better than I was today they’ve got through today what happens to them next well it’s the big wide [Music] world after surviving the master chef kitchen the four
Celebrities are now being sent into the Fearsome world of mass catering I’m absolutely terrified we have no idea what we’re letting ourselves in For welcome to Gold Smith’s college recognized as one of the leading creative universities in the UK you are preparing and serving lunch for over 100 of the students here today today you’re working in teams first team Brian and chappie second team Miranda
And Shane each team needs to prepare a large quantity of food 40 meat dishes 30 vegetarian dishes and 30 desserts you have two hours good luck off you go gold Smith’s college is part of the University of London and is renowned for its fashion Arts and Music [Music]
Degrees previous alumni include Mary Quant Damen Hurst and blur who formed at the college in the 80s today the celebrities will be under the guidance of Goldsmith’s head chef M A Car good morning guys morning we’re going to say 1:00 I want everything is at 5 to1 ready to serve please
Okay okay good luck everyone thank you the teams must each create two main dishes one meat and one vegetarian and a dessert they can choose choose from ingredients including pork beef spinach Tomatoes chickpeas cuscus and a range of fruit veg spices and lder ingredients there’s so much stuff
Here is like yeah at don’t know this is a massive challenge there’s a funny feeling in my stomach right now and it’s not hunger I’m really nervous oh cheesecake digestive biscuits that’s what we
Can do that’s really easy to do I do have Miranda on a as a teammate so we could do stuff red green and yellow peppers if we can rely on each other and not work against each other that’s that would
Be a great thing going swap over have a look usually I cook for batches of six people six is how many I can handle cooking for a hundred is very daunting oh there’s nice squash there I don’t know anything about that right working with shappie will be interesting oh we can make
A crumble I’m sure we’ll have a laugh cauliflower cheese would be good no no no no no famous last words just tell me what was the idea for the menu okay we were thinking for our our meat dish we’ll
Make like a a middle eastern style beef stew we’re going to make a veggie Curry and for our Pudding we were thinking a really nice fruit salad but I don’t think so because finger Eyes Cold sweater
Can make a you guys can make a crumble yeah let’s make a Crum it’s not rocket science right no it’s very easy and simple time is kicking up now okay right can we just discuss stuff with you just to
Sort of brainstorm a bit vegetarian option we thought of doing stuffed peppers red green and yellow peppers meat we thought about doing maybe a pork stro off putting uh sort the digested biscuits over there and they were cotted cheese so we thought about doing like a like a lime cheese
Cake CH is good what shall I start chopping all of edge for the for the C onion for you but yeah yeah the celebrities now have just 2 hours before the lunch service oh I don’t like fat in my meat at all I hate fat in my
Meat our SBS May well have done a Christmas lunch they may have even catered for a party but they have never had to cook for over 100 people before guaranteed while shappie starts to fry off the beef for the stew Brian gets on with the prep for the vegetable curry
Timings are one of the biggest concerns when you’re doing a vegetarian Curry I think to get so that the vegetables stay nice and crunchy they’ probably be raw there we go with shappie and Brian well underway Shane and Miranda are still
Discussing how to cook their dishes um what else we need for strug enough just got to go in in 40 start 40 minutes the procrastination going on between Shay and Miranda is really frustrating me well I think the onions should go on soon the amount of time they’re talking
They can actually be talking and cooking at the same time you can do two things you can talk and cook and what flavoring should we do with that should we put Paprika in it cook guys cook something Shane starts prepping the pork for the stroganov stuff like that it’s
Got to come out but can you get it maybe get it on the board and um get smaller ice maybe while Miranda finally gets on with making the biscuit base for the lime cheesecake I’m Wonder Miranda she’s the head chef without a shadow of the doubt I’m her onion peeler
Right now and I’m happy with her that’s good we need some direction Miranda you are definitely in charge aren’t you are you always this tough are you the leader no well I too when I look at the
Pair of you now Shane’s a big lad but I would rather t shine than you he so tackle [Laughter] myself what’s happening is that I am um fast cooking the meat and then I’m going to add
Chickpeas maybe some tin tomatoes and [Music] H shabby who’s boss in your team oh boss um we are totally um democratic working together as a team and that he’s doing his thing I’m doing my thing
That’s not really a team then is it what would make it special what would make this special is if the spices had enough salt and pepper and spices in it to make it taste nice [Music]
Good oh wow hello ladies what I am really pleased with is how happy shappie looks woohoo that’s fun this is the first time I’ve seen her calm and enjoying herself since she walked into this composition 45 minutes have gone Brian’s been left in charge of a vegetable carry
This is only the second time in his life he’s made a car Brian’s mess is pointing towards a messy lunch chopping way is Hope I’ve got enough there and I think there’s more or less enough there I don’t know if there’s enough for 30 people it’s so difficult to know really
Listen listen John has already commented on your mess stop right now right now and do not work in this rubbish anymore there’s no need for it and to tell you what you will work more efficiently and quicker if you work clean put that in there empty that in the bin then come
Back again all right yes if you work in this state you’ll never ever succeed true thank you Miranda has finished the base for her cheesecake while Shane is still on the stroganov [Music] prep Miranda and Shane they haven’t made much of a proper start on what’s
Supposed to be the stuffed pepper vegetarian if they don’t sort themselves out the students ain’t going to get any food in that part of the kitchen and I am serious it’s very easy to just
Panic and do everything in a very s slapped Dash way so I’m trying just to take a bit of Time oh whoa whoa whoa listen guys you have one hour just over 1 hour before lunch and there are some hungry looking students down there all right many of them look like they haven’t eaten in a [Music] week there’s no University in the world quite like gold
Smith creativity is what we do it’s here in aund different [Music] forms students are very demanding and very Discerning they care about how food is sourced how it looks and how it tastes and they want it when they [Music] arrive come on guys don’t let me down
Please oh no oh no it’s got a bit lumpy look lump of flower what have you done I had to put flour in it’s a disaster I know look What’s happen you got to mix flour with water to make a past of ponut you know I know but you didn’t
Know did you otherwise you would have done it I panicked and I just put it straight in because of time I thought be all right you know love big FL no I’ll sort it out will you yeah okay I’ll s
It out good luck not that I know how to fix it I just do that for a bit shappie knew she had to thicken the stew so what she’s done C herself a big container full of flour and just poured it
In and we’ve now got these flour dumpling lumpy things floating around with the chickpeas it’s going to be weird it’s going to be going to be nasty I’m really upset about my dumb decision to just whack flowering like a flower monster there we are look you’d never know while shappie
Tries to rescue her stew teammate Brian gets the vegetable curry on and makes a start on stewing the fruit for the crumble maybe there’s too much cinnamon in there call me oldfashioned Shane has finally started cooking the stroganov just uh sweating up the pork in the morning moment got
25 minutes to go it should take about another 20 minutes anyway I’ve spent too much time on this cheesecake I can categorically tell you that I had no idea that it would take so long anybody know where the fridge [Music] is right now we got a cheesecake in the freezer which
Thank goodness there is nobody knock that off please 30 minutes to go the pork Str off only just being started and the stuffed peppers are bare of any stuffing we’re going to have stuffless [Music]
Peppers the peppers are in the oven um and if they have 10 minutes and we’ll be a bit late but it’s okay I think with all their other dishes cooking Brian and shappie team up to make the custard 1
Oz the whole bag need 70 L of milk or three pints of milk you can see shappy over there right now reading the instructions on how to make custard for a bag of custard powder should I make
The Custard in that uh no use a PO please come on shapp you must have made custom in your [Music] life I think maybe more milk is that cream cream is it cream yeah it’s cream well let’s put some
Milk in cream that won’t matter we put some of this in yeah put some milk in what the hell is this look because it looks like milk it should be marked clearer how much c p did you put in
It a whole lot this is enough for 200 people I I I didn’t oh my gosh guys just move it [Music] please so frightened his Chef that he’s actually Bor in the reserves to help out never before has
This man looked so stressed in his whole life that pudding is now close onto a disaster how do you mess up packet custard how with only 15 minutes to go Miranda is struggling to get the couscous stuffing ready for the peppers it’s rubbish it’s really R I wouldn’t want to eat
This this is what happens when I make cuscus at home it’s looks like semolina and it’s got no flavor to it if Miranda and Shane get that vegetarian Co up it’s going to be close on a miracle and it still tastes of absolutely nothing I just don’t know how to rectify
It shall we start the shop now please with moments to spare Miranda and Shane still need to stuff all of their Peppers it’s always about timing with something as big as this we know that but this time it’s getting a little bit
Hairy shanea Miranda are well behind time this is just rubbish back bre work come on guys come on please push it now please nearly there chef people is waiting for downstairs it’s tasting quite nice it’s all over now anyway regardless yeah we’re ready it’s really nice I’m quite happy but just we’re
Late yeah okay just go down please just go down serve the food people is already waiting we already late for 10 minutes please go thank you Shan no problem 10 minutes late lunch is finally served Miranda and Shane have made a pork and mushroom
Stroganof with rice and roasted peppers stuffed with couscous and sweet potato shappie and Brian have made a Mediterranean beef stew and a vegetable curry both served with rice ah here we go hi there sorry hello what the vegetarian option um we have a veget here
And stuffed red peppers or stuffed red green and yellow peppers here stuff with roasted and sure anyone else now me I’m you’re having a beef there we go Chappy’s beef stew and Brian’s vegetable curry are both being snapped [Music] up I picked the Mediterranean beef I
Would assume that this is good by amateur chefs more than professional ones to be honest I didn’t love it my f beef was good it didn’t lack too much flavor but I found that the sauce was quite watery and it didn’t create quite a nice texture in my
Mouth what I like are those chickpeas those chickpeas have soaked up lots of the flavor it’s all right but I prefer just have the chickpeas thanks very much and not the beef veg Curry brilliant thank you thank you thank you I chose the vegetarian Curry because I’m not a big meat eater
It’s good lots of flavor a little bit of spice which is nice yeah it’s pretty good oh that’s SM flavored that’s sweet got an almost Citrus tang and it’s got real heat and spiciness I love your surprise yeah yeah yeah I’m surprised
You know with Brian because he works in such a messy way but actually the man’s really got some flavor in there I agree with you it’s nice it’s good go Brian the pork and spinach strugging off over
Here on the other team Shane’s pork stroganov is also selling well so far so good it’s moving but not Miranda’s stuffed peppers any vegetarians want to stuff pepper stuff with cuscus and roasted butternut squash
I’m not proud of them they don’t look beautiful there we go it was a bad [Music] decis hello pork here thank [Music] you have chosen the pork with her spinach um and I have it because the sauce
Was looking issu so I decided to try I think it’s really tasty so yeah I’m happy the sauce is Blended the rice is fine the pork is um maybe you just need a little longer cooking just a bit
Chewy it’s good it’s well seasoned it’s nicely cooked um I reckon I could have done with a bit more on a plate but not a bad job I love the color of it and I really like the flavor it’s
Deep and it’s rich and it’s peppery I like it it’s a sort of wet stuff that I really like I chose the stuffed peppers and cers to be honest it’s a little bit Bland I think the word stuffed is probably yes wow that’s interesting isn’t it it’s a pepper cup with
A blob of overcooked couscous with some vegetables running through it it does Taste of herbs and it does taste of onion and you get the sweetness from the squash however it’s a very small portion and
That is a lump of cuscus and cuscus should not come in lumps no with the MS gone it’s now time for dessert T ladies and gentlemen thank you so much for your patience dessert it’s on its way the
Team’s puddings are a lime cheesecake from Miranda and Shane and an apple pear and apricot crumble with custard from shappie and Brian apple and pear crumble and custard over here much likees thank you thank you thank you cheesecake is rolling out R fast you last I’m
Thinking it’s a bit icy it’s a bit cold Icy cheesecake what more do you want there we go last couple of pieces of Cheesecake is it all gone it’s all gone that’s not too bad now oh it’s going to defrost oh the actual cheesecake filling is
Really hard it’s like it’s been frozen or left in the freezer I was actually quite disappointed with it um cuz it’s really really cold it doesn’t taste of much but the base is really good and the straw are really good I loved it it was like a cheesecake ice cream like not a
Plain cheesecake more like a cheesecake ice cream but I like the difference to it w cold W now that is a semi Fredo on a biscuit base wow cold that’s a mess up Motta doesn’t have any flavor the cream’s not been sweetened there’s no vanilla running through it it’s
All a bit plain and Bland isn’t it and that is the last one well done my friend good work plush I went for the crumble it was nice yeah I didn’t know what the fruit was in
It it was uh a bit of a mystery but it was nice yeah I I wish there was a bit more crumble in it because I think that would have balanced the flavor a bit more I don’t it’s supposed to be pear and apple but I’ve only just tasted huge chunks of
Pear oh I think that’s a mistake sorry you’ve got dried apricots in here all right and they haven’t been chopped I mean look at that I mean you do not want to chew a whole dried apricot that’s laziness I got to say this is close to atrocious this is custard which
Comes out of a packet the apples inside the crumble aren’t cooked properly it’s rich with s which is great and it has some nice flavors from the apricots but there’s been no care in this at all well that’s a right [Music] off well done guys well done five
[Music] the Press always going to be I’m cooking this quantity of food in an environment you’ve never been in before is daunting I think they’ve done [Music] okay I have to say though I think the boys in the team has edged it today I think you’re right
I think the boys have got it it was fun it keeps you busy it keeps your mind ticking you’re focusing on so many different things at ones I really liked I enjoyed it I think I saw all the plates were clean at the end a certain satisfaction in that would have been
Horrible if they have all gone I was really fired up with adrenaline and I’m now feeling really deflated all my Energy’s gone I’d love to have had a bit more planning time when we first started the
Master chef competition I said oh you know I’ll just have fun but now I’m like 100% in the game nobody’s going home at this stage of the competition they’ve got a chance to continue to learn because next is going to be properly [Music]
Tough next time the pressure continues as the four celebrities battle to stay in the competition I think mine are done oh heavens are oh it’s hot in it sorry thank you oh help the keys to know what you’re doing give be a week in here and it might be all right an hour
In here you having a clue I don’t know which one’s which at all no I do just keep stirring the sauce you got 15 portions on order like 15 a n just spinning on the spot now he’s totally Lost
2 Comments
I love this program! The lingo makes me chuckle, the food is very different from what I was raised on and I hear John in my head saying " lets cook!" Really enjoyable, love John and Greg…thanks from America! 🇬🇧🇺🇸❤❤
That poor college head chef. By the end he looked like he was in need of therapy! I wonder how many of the places the amateur chefs go to ever say yes to invitations in the future?