Quail Mastery & Lamb Spectacle in the Kitchen | MasterChef UK: The Professionals | S07 EP11

In this gripping MasterChef episode, chefs dive into the heart of culinary creativity, transforming classic ingredients into extraordinary dishes. From scallop masterpieces to inventive crab creations, each chef strives to outdo themselves, facing their fears and showcasing their unique culinary voices. Amidst the high stakes, only the most innovative and skilful will rise, proving their mettle in the ultimate test of gastronomy and finesse.

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MasterChef UK: The Professionals is where talented professional chefs step into the spotlight, presenting culinary masterpieces under the watchful eyes of renowned industry experts Gregg Wallace and Michel Roux Jr. Judged by top chefs and critics, these contestants hail from various culinary backgrounds, demonstrating unmatched skills, innovation, and tenacity. In the heat of the kitchen, it becomes more than just preparing dishes; it’s a testament to their training, ambition, and the chase for the coveted title of the UK’s top professional chef.

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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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These five chefs are all hoping to become the next professional Master Chef Champion today they face their first Challenge three tests set by Chef Monica GTI seasoned Diner Greg Wallace and two missioner starred Chef Marcus Wearing to impress Marcus wearing would be absolutely fantastic I’m disciplined I’m determined but also pretty laidback so I can sort of take the rough of the smooth I feel like I’m very excited about this competition and I believe it will be open doors and uh we be

Great only the best will make it through to the quarter final this is a big big chance for chefs to really come and show them their personality I love professional Master Chef I get to sample some of the best food I’ve ever had and I mean that ever Had welcome to professional master Jeff your chance to make an impact if you manage to impress us who knows where this could end this is your first time in the master chef kitchen we’re looking for a real good plate of food from you one of

You will be going home at the end of this round 1 hour to impress to show your class off you go I like what I do yeah I really like it I’ve been working in a corporate catering for 6 months but I’ve been a chef for 12 years started in the Caribbean finishing infants moved to London I met my wife here I really like oness it’s great experience great life

I love to cook Mediterranean food French classic as well and fusion I like colorful dish make it fancy and uh Yeah hi you Daniel I’m good thank you what are you making for us jerk Quail jerk Quail qu yeah I use a jerk season as a Caribbean Flavor and bring to the quail basically and uh combine all s uh flavor together so wow a jerk Quail yeah

Daniel I think your food is like your accent it sounds partly Caribbean partly French exactly well I’m come from martinque yep beautiful island you’ve bought these babies with you yes exactly very OD Scotch Scotch bon bon I’m really excited by your Caribbean flavors with with French technique thank you very

Much thank you Daniel thank you very much Daniel is trying to bring the jerk chicken idea to find dining but with a quail and he’s making a stuffing sour cherry pork and apple cops That’s so exciting you just got to look at this guy to love him his smile

His whole Caribbean French attitude what a lovely Combination I just hope with the chili he just doesn’t put too much on there because that can really really destroy a Dish you’ve had 20 Minutes I ented Master Chef cuz I wanted to challenge myself I’m work in at a large hotel in Taunton I’m the senior Sue Chef Marcus wearen is one of my favorite chefs I can compare myself in certain ways to him not in accomplishments but one day hopefully I’d like to impress him with

The fact that I use traditional methods in everything I do and you can’t traditionally cook food and hopefully fingers crossed one day he might come looking for Me tell me what what are you doing I am doing uh pan fried scallops with SE pork Panetta J GRE and P P one of my favorite dishes so can you show me and Chef what’s written on your right arm just say yes chef you don’t have a great deal of kit

On your bench no I don’t think kitchens necessarily needs that much kit water baths not a fan of I like good pan roasted lamb pan roasted beef well done I like your attitude thank you old fashioned cooking Classics are part of our past and we need to know them to

Know how to move forward don’t let yourself down I Won’t I love the idea the scallops the jolles The Panetta cooked the peas as well for the freshness scallops very expensive ingredient match Panetta it is absolutely stunning I hope he trims that petta down and removes the bone off the side and the brown bits we don’t want

Too much of that in his dish sounds a very simple dish but simple Done Right can equal Perfection I worked in call centers and offices for nearly 10 years and I wasn’t happy doing those jobs so I decided to have a drastic change of career I work at a golf club in stok

Trent Junior Sue Chef ja on belly pork check on chicken Valentine we do traditional PK favorites as well as some higher end dishes it’s hard work but I’ve also never been happier so definitely the right decision walking into the MAF kitchen with only a couple years of the experience is is daunting

But I don’t think experiences everything and I think I I can go far hi Ben hello how are you I’m all right thank you and two years into cooking you’re now on Master shf professional exactly wow speed track into that it is yeah but it’s uh I think

I’m ready for it I think I am pretty good I think I deserve to be here what are you making for us making a cumin and coriander spice lamb rump cooking subie carrot puree pickled carrot and pickled cucumber and a peanut crusted potato Crocket that’s slightly unusual I think that the flavors work

It’s a nice balance the pickle cuts through the richness of the Lamb is this your style of cooking yeah this is my style of cooking I think it reflects me as a as a chef it’s not on the menu where we work it’s it’s something I’ve created thank you Ben cheers Rump is a beautiful cut of meat of the lamp it is looked upon as a second class joint but it has big flavor it’s one of those working joints so it needs a bit of tenderizing I think the water bath is a good idea I hope it takes it out the bag and

Then roasts it to give it more of that naughty Buttle flavor I like the Crocket idea with the peanuts around the outside the carrots and the pickle they’ve all got to be balanced right interesting dish work for the event company I’m a sue Chef so I’m looking after all sections of the

Kitchen we do weddings bar miters private corporate functions so we could do anything from three cor sit down to a to a huge barbecue this setup kind of Suits my lifesty at the moment I’ve got a young baby so it gives me the kind of flexibility to spend more time with her

I’ve never done a competition before so I think it’d be a good experience I think a good Chef is someone who’s passionate uh keeps a cool head and is organized what are you making for us I’m making a caramelized apple braon apple with that I’m going to do a granny smith

Puree with some candied walnuts and a puff pastry are you a pastry chef uh no I’m not so why have you started off with a with a pastry I think it’s a bit braver I’ve trained in pastry i’ like to see myself as a good allrounder in the

Kitchen in Event Catering you’re dealing with big numbers that’s right is this dish something that would be on a banquet or is this something that you think is so special it could be served in a fine dining restaurant um it could definitely be in a restaurant yeah absolutely you’ve done this dish before

Right I have indeed good man Richard thank you thank You it sounds very very simple but it’s going to take a lot of skill to get it baked apple right he’s making puff pastry caramel there’s quite a lot of things going on I hope you can get this dish right putting a cremp peer inside the apple cretier is a beautiful

Flavored cream I hope it’s been passed in the lumps are taken out of it and you want that fantastic rich flavor of set custard it’s Delicious 15 minutes left that’s all you got I work in a 50 cover restaurant in Newcastle I’d like the rest of the UK to know that there is brilliant chefs in the northeast of England my role here is suf predominantly we do tast and menus modern European food I’m very confident

In the style of food that I cook can I win it of course I can Danny your hands are shaking what’s going on H just a little bit nervous Greg don’t be nervous cuz you’re a bit too big for me to cuddle what are you going to make for us Denny um I’m making uh poached Quail with Quail leg uh some resin puree some

Pickled golden resins why poach it it just keeps the breast moist so you don’t want to roast it you you’d rather I’m going to blow touch it afterwards right uh the blood touch obviously just for the bit of nut on the skin which works well against the sweet Ros and pure have

You always wanted to be a chef Denny no um I was destined to go in the army um until I got a kitchen partage job at 14 and then from there I decided to become a chef I thought it was a nice little nice little life inside alers don’t want

To put you under any pressure but I really like the sound of your dish good luck I love the idea of these flavors the quail the and puree and the remad celeriac that’s been Co in mustard mayonnaise the poaching of the bird is going to keep the bird nice and moist as

Long as he’s got some aromat and seasoning into the stock it could be a really good enhancement to the flavor and then just giveing a little bit of caramelization but Danny’s blow torching it and that’s an unusual thing yes my concern is when you blow torture it can just burn that skin

You have four minutes Left come on come on final Touches that’s it stop stop Sam up your C Please 26-year-old Sam has used classic cooking methods to make scollops with P puree smoke Panetta and girol alre which is gero in an olive oil lemon herb and shot Dressing notice how we keep going back for [Laughter] more what a fantastic PL of food samp really really good I think the texture of the scallop is stunning it’s so sweet inside fantastic you’ve retained that beautiful moisture by sealing them the right way the puree delicious the panchetta

Absolutely Works beautifully well and of course those stunning little jals I’ll be very very happy to eat that in a restaurant I’d be very happy to serve that in my restaurant wow mate that’s praise that’s praise that’s a lovely lovely flavor journey to go on honestly mate that is what US unprofessionals cool

Yummy everything here you’ve done perfectly it’s your your simple take on food I love it keep it up and I think it’s a great start to your journey Master Chef if you continue cooking like that it’s going to be a long journey yeah you’re all right yeah well done Sam

Oh that just slipped off there you go thank you good L I’m overwhelmed I’m ecstatic to be honest I I am very Happy 29-year-old Ben’s dish is cumin and coriander spiced lamb rump with a peanut crusted potato croquet carrot puree and pickled carrots and cucumber that’s a big PL of food Ben big guy big appetite so it’s for you or for us it’s for everyone good answer they’re sort of good and bad with

This dish I think the cooking of the lamb and the tenderness of it is absolutely excellent the pickled vegetables on top are a nice refreshing touch but then I don’t really feel that they go with a lamb romp for me it’s really overpowering the lamb it’s so strong and the two of them

Together should should never happen Okay I love it your flavors sweet lamb cumin sweet Rich carrot puree and the sharp pickle V for me is an absolute Delight but I’m not a fan of the peanuts I don’t really know what the peanuts are doing there the peanuts get in the way

Okay thank you Ben thank you very much thank you I really like that obviously really like that it was great at least I’m pleasing someone if I split the judges but um it it would be nice to to please them all so maybe if I stay in hopefully that’s my next uh next Aim 32-year-old event Chef Richard has served a caramelized braon Apple filled with Crema toer and topped with candied walnuts it’s served with a puff pastry Shard and a granny smith puree I hope that tastes as good as it looks I love that I love the braon Apple you’ve maintained

The flavor you’ve also kept a little bit of the texture I’ve loved the freshness of the Granny Smith apple on the plate it just really freshens the palette the CR patissia in the middle I love CR patier I just love more of it you know give me more make a bigger hole

And put more in there you say baked apple you really what’s so special about baked apple and a bit of pastry but what’s special about it is cooking it properly good on you thank you it’s a nice dish but actually I find it a little bit dull it’s a nice dish

You’re a pudding man I know you are apart from The Granny Smith sharpness it’s all one flavor I just wouldn’t write letters home about it ignore him thank you thank he doesn’t care you two liked it that’s enough for him shame that Greg pudding man didn’t really think it was amazing but um

Overall I’m really happy 33-year-old Daniel’s dish is roasted jerk Quail stuffed with pork apricot and sour cherries and served with sweet potato and green beans I’m not sure how I feel about having the quail opened up and facing me so I’m looking down at the stuffing because you can’t pretty the stuffing up that’s the problem

I it already that looks better yes Daniel I don’t know what happened because I don’t get any of the spices or not much of it here of that marinade I love chili and I can’t taste any at all jerk for me is salty spicy a bit of heat

And I’m not getting it at all the best bit on the plate is a sweet potato it’s cooked all the way through and the beans are beautiful and green but it’s average Daniel Daniel thank you thank you thanks Daniel thank you yeah a little bit disappointed yeah but uh learn from It last up is 24-year-old Sue Chef Dany with his poached and blow torched Quail served with salc remad Raisin puree pickled sultanas and a hazelnut dressing with toasted hazelnuts it looks really lovely Mate that is good that bird is as soft as you like you hardly have to chew it you got Sweetness in there you got a little bit of acidity as well there’s a crunch of a nut I’d love it I got to say I was worried when you

Were going to torture it I thought you would actually really burn that skin but it’s only lightly Char this gives it a light smokiness to this dish I can make this quite clear do you want to be noticed in cooking that is it you’ve nailed it is that waving a flag for the

Northeast I certainly hope so good lad good job well done keep it going Denny that was fantastic fantastic just over the moon if it carries on like that I’ll be fine Really really good lot here today I’m so happy there were some of the best dishes I’ve eaten in the whole competition Danny the tall shaky JY was fantastic absolutely fantastic absolutely stunning that plate could sit in any fine fine fine fine restaurant in this country anywhere we all loved Sam’s scholet dis d

Delicious he can cook a decent scallop the Pea puree was fantastic the bacon wasn’t too salty and complemented the texture of the scallop beautifully well I thought Richard’s baked brayburn apple was a really pretty smart looking plate I wasn’t wowed by its flavor the puff pastry was cooked to Perfection The

Granny Smith puree on the plate just brought the beautiful freshness to your palette that’s not an easy thing to to do Greg and I I like that Richard made a great dessert today in a room full of very good Cooks Daniel and Ben look a little bit off the pace Ben’s dish

Lacked finesse but I thought the flavors were great but we couldn’t reach agreement between the three of us peanuts for me with pickled veg and lamb no I was willing to try it but I don’t want it again I’d be disappointed to leave I want to stay in this

Competition Daniel gave us the not quite jerk Quail it wasn’t a complete dish by any structure of imagination turned out for me just being roast Quail was some veg I’m in danger definitely I think I’m in danger guys it’s a difficult decision but I think we all know who it Is that was fabulous you guys cooked your hearts out and that’s what I wanted to see but we do have to send one of you home we have made a decision and the chef leading the competition Is Daniel thank you Daniel thank you Daniel Happ game room now but that’s a game you know we of the best to the guys the rest of you very well done this promises to be a cracking competition look at forward to seeing you guys again which we will very soon don’t we oh

Yes we’ve got four contestants now for this skills test what are you going to get them to do I’d like them to make us three different canipes from a bini a crostini and a Volant this is marvelous they’ve got some crab meat there’s avocados some figs some smoked salmon

And then various bits of spices and this is going to show their creativity I want to see something more than a slice of salmon on a bit of toast how long have they got Monica they have 15 minutes first thing Greg are going to do is make the

Volant just going to cut down the middle we don’t want to cut all the way through the bottom so what happens is they all rise but because you’ve cut down you’re then able to run a little knife and dig it out I’m going to do my crustini wow that is really

Thin little bit of oil while they’re cooking and heating up I’m going to look at some fillings so the first one I’m going to knock out is the crab I’m going to use some of the mascap poni with it so here I’ve got some spices bit of salt in there as well

Yum okay that’s my first filling I’ve got some avocado here and I think I’m going to use it on the bleenies I’ve often thought no need for expensive caviar when you can use an avocado so bleenies hot pad little bit of oil you only want a little

Oil it’s a little pancake isn’t it it is I’m going to use the soft goats cheese bit of Honey there are so many things our Chef’s going to have to juggle at once if they can keep calm they’ll be fine stunning yeah that is lovely

Man we have a Volant filled with a cured masconi crab we have a crostini with goats cheese with honey and figs and a bini with an avocado mousse with smoked salmon bit lemon so attractive so attractive If our chefs can make plates of canopies like that I’m going to go home a very happy man and I’ll be one happy Chef 24-year-old Danny’s poached and blow torched Quail was the signature dish of the day I think the first thing I need to prove is that I’m not as

Nervous as I was in the last round but Monica’s skills test dreading it absolutely dreading it Danny despite having one of The Knockout dishes of the whole competition you still look like we’re going to shoot you 15 minutes off you go Danny you can do it Mate are you stirring that bow or is it just your hand shaking bit of both I think you’re halfway you got 7 and 1/2 minutes Left m Finished what have you done here Denny I’ve just done a crab bini some dill smoked salmon with grand Masala and avocado and a little fig honey on I know they’d have looked smarter if you could have done a quinel and I believe you can do a quinel I just don’t think you can

Do it if your hands are going to shake like that Danny I really like the the crab ban there’s only a little bit of goats cheese in there so it hasn’t overpowered the crab and it’s nicely seasoned the salmon for me with gam Masala is very odd I don’t believe the

Garam masala is a good idea with a with a salmon i’ i’ R it fresh and zingy with lemon nice idea to have a sweet Volant you need to get those shakes under control cuz it’s really starting to affect your cooking Danny thank you very much off you go see you Danny I don’t know why I’m nervous I don’t feel nervous and shares on the other hand tell a different story um they obviously do play a part and in that round they haven’t worked to my advantage Really Sue Chef Bend’s Lamb with potatoes peanuts and pickles split the judges I think I’ve got some work to do to impress Monica but that’s okay I’m willing to do that and um I think I can you can do this Ben you have 15 minutes okay You’re halfway 7 and 1 half minutes Left You done I’m done what have you made a Christini with uh smoked salmon and Dill crab and avocado bini and a fig honey and gar Masala puff pastry sandwich actually not a olivant the very thick cotini works because there’s so much the smoke salmon mix on top however it’s so strong in lemon

Juice and Dill it’s not a pleasant canop to eat the Volant there there nothing special in a thin pastry like that okay the bini I don’t want to eat it okay I don’t want to eat something that someone’s mashed with their fingers there is another big round to

Come and I think you’re fine if you can stop using your fingers and start using some spoons yeah thank you very much Ben off you go Chef thank you I don’t feel great after that to be honest I made mistakes that I wouldn’t usually do but at least I get another chance to

To try and redeem myself Richard’s Kier Phil dessert also had the judges disagreeing with each other I’ve got a little bit of work to do with Greg I’d like to win in round obviously have all three on board would be great see them when the next round takes

Us Richard you are now in events catering M you must have knocked up the odd canopy I have done a canopy off you yes you got 15 minutes off you go okay You halfway Richard 1 minute left mate y there’s a volon Perfect you done done what do we have here okay we’ve got fig and ghost cheese crustini smoked salmon avocado balini and crab and crem fresh Volant I really like them thank you m good Volant okay M do another one quick I love the goat cheese with the sweetened honey sweetened fig it’s just

Delicious Richard I’m smiling I’m happy you’ve made uh good tasting canapes and the way you’ve been working wonderful tidy a real pleasure to see a professional Chef working like you thank you very much show me about your Apple in the last round good work mate thank you off you

Go mate thank you very much thank you see you soon good L is he like this One that was a great round for me um yeah couldn’t have gone better 26-year-old sue Chef Sam won unanimous praise for his pan fried scallop dish I think Monica’s got high standards after my first dish but I’m confident I’d be able to about fingers crossed get it right whatever it is off

You go Chef 15 Minutes Just over halfway you got 7 minutes Left done Y what do we have here Sam here we’ve got uh goat cheese and fig on Bellini crab and avocado olivon and crostini with it’s just smoked salmon and dual creme fresh they look okay um on a closer inspection you see the errors because the Volant looks uncooked on one side okay

Tried and tested combination there with a crosi cream cheese smoked salmon a little bit of lemon delicious despite the Volant not being cooked properly the crab it’s nice and fresh I love it the bellini is disappointing that is all goat cheese and and no fig and it’s a little doughy

Okay the bleen too much oil in the pan that’s why you kept pouring it out I think this was your third try at it but that was you starting to get flustered you know you can’t afford to get flustered in the next round with markers all right Chef thank you very

Much love you go thank you thanks Sam a little bit nervy wasn’t he towards the end he was towards the end yeah a little bit disappointed know I could have done better in the last last round these four were very good indeed this time round the skills test a little bit more nerves

That’s it exactly isn’t it the ones that were quite nervous got rattled and did not perform as well as in the first round I think we’ve got one very good one two that are allowing nerves to creep into their cooking and one that’s got a lot to prove exactly I’ve still

Got high hopes for these chefs and I’m fascinated to see how they get on with Marcus Marcus wearing is one of only a handful of chefs in the country to be awarded to Michelin stars a lot of his dishes are inspired by making the most of the British ingredients around Him I know these things like the back of my hand when I was 17 almost 18 I worked in a hotel here in London and I happen to be put into a cold fish section where I would see boxes and boxes and boxes of Cornish crab I’ve eaten more crab at the

Age of 17 than any other Chef I think I want to break it down while it’s still warm when it’s cold it tends to be a little bit difficult to get the meat out of the shell there’s meat all over the crab you don’t just go to the big

Bit and make it easy and the rest gets put into a stock it’s important that you go through the whole crab for this you need to get yourself clearer inside this claw you’ve got this cartilage very important that that doesn’t get through into the dish you

Could eat that just now and You’ be very very happy it tastes incredible for a chef he needs to do more that’s why we always try and stretch our imaginations when it comes to putting a dish together move this inside here pull out off Brown crab

Meat this we Blitz in the blender add a little bit of cream to it some little bit of seasoning and you end up with this but it has a big flavor I want both the brown and the white in this dish want to maximize the flavor here a

Little white crab into there we’re going to put a little mayonnaise very very finely chopped shalot pinch of Chives the sweetness of the crab and the onion and the mayonnaise beautiful the little baby C jet with the corette flour I’m just going to put a little bit of the meat inside and then we’re going to put those into the steamer I’m going to be serving the crab

With the charcoal grilled bread and charcoal grilled cett as well in this bowl we have ioli which is a garlic and saffron mayonnaise I’m going to add some egg yolk and egg white and that adds a little bit of texture to the Ioli These beautiful little baby Arch chokes few little sea Hubs there a little drizzle of Oil crab be is so beautiful the pepper there just a little warmth in the back ground and there we have It Marcus’s dish is crab stuffed corette flowers Char grilled baby corette baby Arch chokes Brown crab meat Char grilled bread and sea herbs served on a bed of ioli this is a journey for me of the places I’ve worked and the places I’ve eaten you said to me Marcus your final

Crab dish that you you’d like to eat this would be it for Me chef’s on your bench you have a cooked crab I love crabs I think they’re an amazing product with a beautiful flavor I’m looking for a fantastic crab dish what I’m not looking for is a crab salad that’s an easy option there’s some great ingredients here 10 minutes to

Choose your ingredients plan your dish up your Cup I’ve got an idea but I haven’t got everything I need for it so I’m mean have to improvise or take a risk I don’t Know I’m going to stick to what I know best classical Cooking 1 hour to do something Splendid with that Crap great this challenge is all about understanding crab anyone can make a crab salad that’s not difficult I’m looking for some skill and some flare I really want to find that new crab dish that I’ve never discovered before and looking for something special I absolutely love crab when I see a crab

I realize that there is a supreme being up there looking after us I’m very happy of how I’ve performed so far you’ve done one of these before Chef haven’t you many a time over the moon of the first round happy enough with the skills test and I just keep

Moving on and trying to do my best Sam what do you think about this challenge I’m happy about this challenge crab work with him day in day out so something I’m uh confident enough in good good good good so tell me what is it you’re making for us I’m going to do

As I said I stick to nice classical traditional I’m going to do a nice crab Grattan with some brace chory I’m going to take all the brown meat out blend it up and make a nice Brown crab mayonnaise sounds that good yeah tell you what make

Make extra put it on a bit of slice bread for me on the side I’ll make sure you get through it the next round how’s that deal yep deal [Applause] Sam is doing a crab Graton classical love the idea crab with the Holland days a little bit of bread come on top serve warm Wow We Know It works one thing Sam’s going to have to do even though he’s classically trained we still need to see a little bit of spark little

Twist what’s going to make this dish stand out from the crowd crab mayonnaise I’m never had if that’s delicious I’m making that the weekend you’ve had 10 minutes 10 minutes have Gone I’m a young Chef um with a lot of flare a lot of imagination and a lot of determination determination is what gets you through I’m just going to go in with a clear head forget about the last rounds and just go in cook some nice food see how it goes

Denny what are you going to make RAV ear with the crab uh with the pasta uh we going do that with some grapefruit some comfy fennel um and just some sea vegetables really how much is resting on this dish now for you um well I think

Quite a lot rest on this dish not just for me but for everyone it’s a replac in the quarter finals so there’s no there’s no messing around is there it’s getting to this competition right in it um a little bit I think you need that pressure you need that adrenaline um if

You didn’t have that you shouldn’t really be in the competition I don’t think but your hands have stopped shaking Denny yeah uh that’s mainly because um you keep bringing it Up I’m so pleased that someone’s doing a ravioli cuz that’s a real skill the thickness of the pasta has to be right and beautifully cooked he’s serving this with a bur blon grapefruit in a bird Blanc definitely works I’ve fennel into the equation and you got yourself a really

Good dish after Danny’s first round really our expectations have gone through the roof and every time that guy goes anywhere near a s but I’m expecting angels to start singing you’ve had 25 minutes you’re nearly halfway Greg’s still measuring the Apple dish in the skills test to me so

Hopefully let’s get that one out the way now and uh get Greg on board if I got through to the quarterfinals I’d be ecstatic yeah can’t describe it it’ be amazing Richard what are you cooking uh I’m going to do a crab ravioli got some

Brace fennel here and I’m going to do a little bit of compressed Apple garnish why ravioli uh I spent two years in Italy as a head chef in a hotel there oh you’ve just set the bar very high can you do to this crab what you did to an

Apple and I’ll take it to a completely different level I hope so looking forward to it you took a beautiful Apple you made it boring but the chefs really liked it can you do something I like uh I’ll try Greg yeah don’t worry about it we just worked in Italy for 2 years

Which is fantastic that means we’re going to be in for a really good ravioli but he’s keeping it very very simple he’s serving it with a little brace Fel no Source nothing else I’m not inspired by what’s going with it I’m not sold on this you have 20 minutes

Left Ben how are you feeling I feel all right um I know I need to do better today than I’ve done before so presses on but I’m all right with that good you’ve got two years experience Ben in the industry you must be digging pretty deep right

Now uh I am I am but I’m happy with what I’m doing I’m doing a crab katsu risoto so a bit of Japanese bit Italian is going to have some some chili uh and ginger through it and saffron and on top of that will be a lovely flash fried

Breadcrumbed crab claw so a bit of fusion uh a little bit of spice and hopefully some good flavor a risoto made with a stock of what I’m using uh white wine and water and hopefully there because I’m using sushi rice the the stars that should come out of that

Similar to Roto rice so hopefully it should create a nice creamy consistency where’s the flavor the flavor is coming from the the wine the chili and the and the ginger right are you going to be crushing this avocado no good lead Ben’s making a risotto with sushi

Rice risotto made out of sushi rice I’m not so sure cuz there’s a quite a large starch content in it and it could make it really sticky he’s making it with water and saffron if anything he should be using the brown crab meat in there he

Should have made a little bit of stock with the crab shells or the crab head itself but it is going to have a crispy crabs Claw on the top of it a cat suit risoto I’ve never heard of that before ratso I’m not sure it works I’d like to think that I’m a

Creative Chef I enjoy coming up with new dishes creativity is one of my strong points i’ like to think you’ve got five Minutes guys you have one minute Left time’s up stop first up is Sam who is made a crab Greta served with bra chory raw chory a Ardo grapefruit and brown crab mayonnaise I like the idea of the Graton there’s probably a few too many breadcrumbs on top which making the mix a little bit on the dry

Side then you’ve got sire the salad you’ve got the avocado and grapefruit it’s a very simple basic thing to do it’s a sort of thing that you can can knock up at home yeah and I was just hoping for a little bit more from you today the mayonnaise hasn’t worked it’s it’s too

Wet and a crab Grattan for me is you get a thin crispy layer and that leads into softness below bursting bursting full of crab with a little bit of sharp lemon but what we’ve got here is something that’s very strong of lemon and a big thick layer of breadcrumbs across the

Tops some crispy some not a little bit disappointed in my mind I know that I didn’t do it as well as what I should have done it Richard has made a crab ravioli using the white crab meat and served with brazed fennel sea herbs and compressed Apple

I really like that I really really like that full flavor of crab the pasture is as light as a feather I love the subtle flavors of Ana seed through the fennel and the little sharpness of Apple very very good for me this dish is crying out for

A bigger flavor of crab you’ve just taken a little bit of the meat of the claw which is an easy thing to do what about the meat on the inside that would have brought big flavor to this dish you know what that dish is it’s calm and

Cool and Collective like you but that doesn’t make it a great dish sure do you know what that’s how I felt about the Apple yeah you’re too what you’re getting the judges arguing with each other that’s a good thing well it is if he goes through it’s not if he doesn’t thank

You it’s quite frustrating splitting them um I’d like to have a more in agreement but hopefully I’ve done enough Ben has created a chili Ginger and saffron risotto with crab sweet corn and spring onion topped with a breaded deep fried crab claw I’m slightly uncomfortable with this dish cuz I’ve

Never had anything like it but they neither of you no no The Crab Claw are find the breadcrumbs far too thick so I’m having to chew through that to get to the crab your risoto Affair I like the flavor of it’s lime and it’s saffron but it’s not

Crab this was a crab challenge you’ve taken the crab and not done a great deal with it there’s a little bit going through the risotto and there’s a claw that’s been breaded when you had that all of that beautiful crab to use and you’ve left you’ve left it basically on your bench

Yeah I don’t feel great after that it’s not looking good for me I’ll be honest uh but we’ll have to just wait and see finally it’s dany’s invention of an open crab ravioli made from the crab claws served with Seashore vegetables parmesan shavings diced grapefruit and a grapefruit Bur blon

I’m really surprised at some of your execution on this dish Danny I think the first thing I’m going to talk about and you you know exactly where I’m going are these things you need to take the cartilage out you can’t eat that okay there’s two of them in this dish but I

Like the fact there’s lots of crab Meats it’s a crab dish it’s a it’s a crab open ravioli I love the SE herbs I’m really pleased that you blanched them and you cooked through them a little bit cuz they can be a little bit harsh everything’s cooked on there beautifully

Well there is so much I like about your dish I like the sweet crab with a thin pasta I like the bter sauce and I like the bitterness of those vegetables tell you what it’s just sods law isn’t it you got Marcus wearing in front of you and

He’s got the two bits of cartilage that you’ve left in there I didn’t get Any hopefully the gun forget a little bit about that cartilage and just concentrate on the flavors that were in there so how did that go that was really interesting some of them have got real potential Monica who impressed you in your round of the four chefs I would say

Richard because though he was nervous first he assessed what was in front of him before he actually started and for that reason he actually produced the best plate of canipes I wanted a little bit more from him today but Richard as a chef I think he’s a huge Talent

Danny was so strong on the first round and that Qui old dish still stands out for me but he wasn’t coping well with the pressure I thought he cooked well today I think there was definitely glaring errors there but here’s a chef that Masters his own dishes I think he’s one

Of the chefs we should be putting through without a doubt I would like to see him cook again yeah I agree so we’ve got Richard and Danny through let’s talk about Ben and Sam S for me he’s just started getting flustered started to panic a bit his choice of ingredients however worked

Really well Sam for me today hears a chef that knows his way around a crab and the surprise for me was the dish that he created there was no wow factor about it if I stay in a competition I will go back to square one and I will do what I

Did in the first round and wow them with my next dish actually upset me he went on to make a dish with the avocado and he mashed it with his hands yeah today he really struggled with this challenge this dish was going nowhere Monica it was Italian it was Japanese it

Was yellow and it was very average I don’t want to go home to there I’d love another chance so uh hopefully that will happen hopefully I’ll I’ll get uh I’ll get another chance there is some very obvious potential here you do remember the first round but I think it’s very clear which

One of these chefs has to go home today pretty tough rounds both Marcus and mine and we made a decision the chef leaving the competition is Ben thank you for the opportunity thank you good Lu I’m disappointed obviously but I’ve learned so much in a short space of time and this will just make me kick on in my career I’ve got no doubt about that this is just uh this is just the beginning chefs you’re now quarter finalist congratulations well

Done I’m uh quite tired it takes it out of you but I could pushing for a SM I’m going to my level I’m going to come out fighting make sure no more little mistakes being in the qu finals a Master Chef it’s a big deal for me well

It’s not the biggest deal the biggest deal is getting the final so certainly won’t be resting on any Laurels quarter finalist in must Che the professionals can’t get any better next round I need to get everyone on board hopefully stay calm again and hopefully just nail it for all three of

Them now next time it’s the quarterfinal and the chefs must prove themselves to Marcus and Monica back to the D board huh only the best of them will get to cook for the critics it’s a work of art I take it home and hang up my wall and then lick it off the wall