MasterChef judges Gregg Wallace and John Torode are delighted by the contestants’ rack of lamb and basmati rice dish!
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It’s Master Chef we’re looking for a great amateur cook who can make it as a professional someone who can turn out exceptional food course I can win this without a doubt I’m hoping it’s going to change my life this is one tough competition to win Master Chef would be absolutely
Fabulous whoever wins it’ll change their life cooking doesn’t get tougher than this in this 1our episode These six contestants will all compete for the last remaining quarter final place the winner will then be up against three other exceptional heat winners our quarterfinalist is matri Elisa Theeast but first it’s the quick elimination test we need passion we need skill we need drive we need determination but really it’s about that want isn’t it the burning desire to change their lives the most talented Cooks make the difficult look easy I want to see someone who’s comfortable in their
Surroundings comfortable with equipment and comfortable with the Produce welcome to Master Chef your first test today has to be about you holding your nerve prove to us that you do really cook one decent plate of food in 50 minutes at the end of it three of you will be leaving ladies and Gentlemen let’s
Go the contestants have to invent a dish and cook it from any of today’s ingredients which include raspberries dried apricots saffron couscous lamb leg steaks Cherry tomatoes parissa mint oine and new potatoes 33-year-old decorator Michael likes experimenting with lots of different ingredients what are you making for us
I’m making a past dish I’m going to flavor the pasta with parsley uh butter and a saffron cream sauce some oine cherry tomatoes in the oven with garlic pepper and salt you know I’ve marinated the lamb as well and I’m going to put that on the side how can you make that
Become one plate of food we’ll wait and See I know that I can cook I know that I’m very experimental and I’m I’m creative with my food with the right sort of guidance I think I could be exceptional mother of four Louise thinks it’s time to follow her true passion I really want to um have a a
Second career doing something that I really love doing cooking seems to be the thing that I’m good at go for it why are you on Master Chef Louise to cook for a living and have my own restaurant and uh cook some really nice Food for People ladies and gentlemen you have had 20 minutes already 20 minutes are Gone 46-year-old Caroline wants to share her lifelong commitment for good home cooking I like to to my own cookery classes and pass on my skills and my passions for other people if I don’t do something now before long it’s going to be too late um
And I’m going to go for it I really Am Glenn you’ve decided to clear all your ingredients away Y and you’ve only got what you’re going to work with yeah and there doesn’t look like there’s going to be very much here I think there’s enough enough to get me me byy okay let’s hope my food does the talking
Carpenter Glenn doesn’t believe in over complicating his food straight simple cooking and making sure the basics taste really good and I think that’s what might shine Through ladies and gentlemen you have just 10 minutes left 43-year-old Mark wants to leave the jewelry business for a career in food I want to change my life um I want to turn my back on on what I’ve been doing for 22 years you’re here cuz you love to
Cook what’s your dream I want to open a a small beastro small restaurant and follow my dream so you got the drive yeah do you have the skill I’ve got the basic skills obviously I want to to hone my skills and that’s why I’m here Emily unless I’m mistaken it looks
Like you’re making a pudding well I’m attempting to make a raspberry tart with a CR Tre and a short cast pastry very very nice indeed it’s pastry your thing is this what you love to do yes I think so it’s what I’ve done so far I’m
Slightly nervous to say that in case it goes wrong 19-year-old Emily believes her love of baking may give her a Competitive Edge I think I will win it I think that I have the love and the passion and hopefully the Knowledge you’ve got four four minutes left Right ‘s up that’s it time’s Up experimental cook Michael has pulled out all the stops and made pasta from scratch with a saffron sauce roasted tomatoes Obin and and garlic and marinated lamb you flavor your saffron cream sauce is really really good I like it that you’ve done different processes but I’m scared that you’ve put all of this
Together mother of four Louise is hoping Lamb with minted couscous and a peacon sauce will get her through to the next round there’s not really a lot going on the sauce is a little bit weird because it’s creamy in texture I thought the sauce was quite
Tasty the cuscus has no flavor at all and the reason is simple you boiled that cuscus Mark’s hopes of a change of career rest on his spicy lamb served with apricot couscous and oen and tomato actually Lamb’s cooked quite nicely it’s uh it’s nice and moist um
There’s a little bit of spice picking up in there I like this sweetness of the apricot youve got mint running through there as well yeah it’s sort of a mixture of things on a plate that need to be able to held together by something wet juicy Saucy Carpenter Glenn has cooked a lamb
Steak on roast potatoes with an oine puree textures are great everything is cooked very very well thank you everything is very soft the lamb is still very very soft your lamb is Extreme extremely tender the puree itself has got a little bit of flavor it just lacks o wannabe cookery teacher Caroline is
Hoping to impress with her lamb steak fried potatoes and tomato sauce fried potatoes lamb steak tomato sauce Master Chef I know it’s a nice thing to eat that’s not my problem my problem in judging you is how can I tell from that that you may be a great
Cook pastry cook Emily is banking on a raspberry and custard tart your pastry is lovely short Bassy well cooked and the filling your intention was that the custard should be set yes probably out of all the dishes in in the room I was most excited about this
One so I don’t know who’s now more disappointed you or me think I might be you guys can now go and get a cup of tea John and I are going to decide which three of you are going home which three of your staying thank you off you go
Glenn’s food his lamb was pink and it was soft the potatoes underneath the onions the obar on the outside it was good it was probably the closest thing in here to professional plate of food so let’s have Glenn in I’d like to start talking about Louise I thought her food
Was really very very average we had cuscus with no flavor in it whatsoever quite a weird textured sauce Louise is going home all right look if there’s someone I really think should stay in yeah Michael the guy made pasta made a very very good creamy sauce and uh
Cooked his lamb pretty well the guy can cook saon sauce was lovely I mean it didn’t work because there was so much of it on a plate Michael’s in yeah Caroline’s food was too simple some new potatoes boiled up fried some tomato sauce and a lump of lamb I’ve got
Children who would be able to do that Caroline goes now it’s between Emily and Mark see I don’t think there’s any room for Emily we had a pot of runny custard that didn’t even taste like custard it’s like a pot of cream sweet crust pastry tries to make custard doesn’t quite work
Understands where the fault is presents a plate of food it didn’t look too bad uh you know hopefully they can see I do have skill and it just went a bit wrong today and hopefully give me a chance to do better next time well I quite like
Mark Harissa on the land was nice and the mint running through the cuscus was good it was all right it wasn’t that exciting I’d like to think I’ve done enough um but there were some other good contestants in there and you just you never know how the judging is going to
Go yeah two very different Cooks both Emily and Mark did have mistakes in their plate it’s a difficult decision three of you are St and three of you are going home Glen you’re cooking tomorrow congratulations Louise Caroline sorry ladies you leave us Michael you’re stay with
Us so Mark or Emily who stays who goes congratulations Emily you’re staying sorry Mark You I think what I can learn and Achieve from this will be an absolute life-changing experience I’m feeling ecstatic it’s fantastic yeah brilliant I’m pleased that they saw something in me and I now have a chance to prove that there’s a lot more that I can do
We have our three and now we’re going to send them to professional kitchen and see how they cope we’re going to find out whether they really can cut it tomorrow and when they come back from this kitchen we’ll know whe they can really stand the heat of a professional Service it’s day two and the contestants arrive at Waterloo Brasserie a restaurant serving classic French inspired food food our three amateur Cooks will be working under the watchful eye of head chef Frank leer good morning guys uh welcome to uh water let’s crack on yeah come on
Guys it’s 12:00 and as the restaurant fills up the first orders come in Chef two salmon asparagus to follow two R Med please yes thank You Michael is in charge of lamb rump with salsify and parsnip crisps but is a little too Keen to get started what you doing ien ask you away yeah so take off your satisfy keep your juice on the side yeah you need to really listen to me
Yeah cuz in 15 minutes we’ve got 50 covers coming yeah and I won’t have time to repeat and repeat again the order was up there and I got a bit over I just misunderstood him at the start he has to now ask for it 19-year-old Emily is making a hot and
Cold salmon starter with a cumin and apple sauce less L up yeah just a dash yeah for the first one it’s not too bad on the F send it Over it’s coming up now it’s coming it’s coming so get ready right Chef asparagus salad Carpenter Glen has been given an asparagus starter served with a poached egg and Holland sauce and with five orders already he’s in at the deep end quick GL quick L yeah warm sauce let’s
Go more than 5 minutes that the order have been placed guys Yeah thank you Glenn table 29 away guys I need two lamp M away on table 14 I need four ramp of FL please mik I was talking to you yeah yes Che thank you lunch service is now in full swing and Michael is still having problems Al start again I’m a bit too over excited maybe
And uh making stupid little mistakes guys I need the four asparagus and the four monata please now is the time to kind of hold your nerve and keep it all Together after dropping her ingredients on the floor Emily is falling behind and the orders are piling up how long for salmon guys is on the pass um 30 seconds Chef come on and she’s not the only one feeling the pressure it’s absolutely chaotic now I’ve got five to do I got
Got to get this done but I don’t want him shouting at Me thank you Glenn this one is a good one it’s a good play mate with service nearly over Michael begins to get things right perfect I like it I like that one service well done Mike thank you so how does head chef Frank think our three amateurs coped Mike I would
Say is to excited it was better at the end of the service uh but the first plate was a bit a bit messy I think it’s got to be just nerves really I had four steps to do every now and then I just made a simple up of some of the
Dishes Emily she was too scared too scared she needs more more and more and more I think Chef thinks I’m a bit too quiet maybe and I need to stand up for myself more and share a bit Glenn it looks quite easy for him I think for the
Tree I would say I will take Glen you can feel the something the there’s a potential behind that there’s a potential definitely definitely all they just asked me if I want to work here so hey who Knows welcome back you right now have a chance to prove to us how good a cook you are this is your food no excuses 1 hour good luck let’s go they have to cook a two course menu they’ve chosen Themselves Carpenter Glenn triumphed in the Pro Kitchen but will his back to basic style get him through to the quarterfinal what are your dishes I’ve got an asparagus soup with a truffle cream and and I’ve got a fillet of beef sauted potatoes I’m not one for fabulous
Vast flavors I reckon I can do this piece of cake GL dishes are classic but a little simple it’s find a play safe but it has to be absolutely Perfect 20 minutes gone we have 40 minutes left yesterday Michael used too many ingredients will he pair them down today with his Mediterranean inspired menu what are your two dishes M stuffed peppers stuffed with an Capers a garlic and a Mediterranean seafood stew although my mou is not great I’m up to
About 29 different ingredients on your bench yeah there’s a lot that goes into this dish and after our conversation yesterday and your time in the kitchen today no difference in the style of cookery completely agree what you said yesterday but this dish I I’ve cooked it before hundreds of times and um it’s Delicious big fish stew I mean that’s great really really good but there is lots going on There ladies and gentlemen 20 minutes 20 minutes left Emily just scraped through the first round with her runny custard tart today she’s baking another risky pudding in her two course menu Emily all going well yeah I’m quite happy at the moment main course I’m going to do a lamb with
A kind of three bean stew and then I’m going to do a chocolate beetroot cake with Candi beetroot and masoni and what does this beetroot bring to a chocolate cake it kind of cuts the richness of the Cake and these food if it’s done very well it’s a good chocolate cake it’s a very very good lamb steak it’s a good St starting Point it’s just 2 minutes two Minutes ladies and gentlemen step away from your benches your time is up experimental cook Michael has made made stuffed peppers with capers tomatoes and feta followed by a seafood stew of muscles prawns monkfish saffron and chili it is really really powerful there’s a lot of flavors in there well
Actually too many flavors in there I want to see you really calm this down because I’m convinced you can cook so we move on to our Bowl F stew I actually really like the look of this stew guty it’s big it’s got shells in it it’s not about the
Farted there are so many different ingredients now in this bowl of fish stew you’ve got to deliver defined flavors by using a few ingredients rather than a muddy flavor by lots of ingredients I can do that I know I can do that the fish is soft it’s good very very
Well cooked it’s really really good you are very very good for what you’re doing out of your own home kitchen no doubt about it thanks there was some negative points in in those comments um those also positive points hopefully that they can they can see through I’ve got skills
In the kitchen and I can cook Carpenter Glenn starting with an asparagus soup with truffle cream followed by a fillet of beef with a Parmesan and mushroom topping and soate potatoes you can’t argue with it it’s a very well-made bowl of soup thank you very much but it remains a bower soup
Okay you had nowhere to hide with that soup and you’ve got no mistakes at all I it’s simply very very good thank you very much that’s your first call your soup done we’ve now got your steak I like it because it’s a very well cooked piece of beef to be truly great
It needs a nice sticky sauce okay it works together doesn’t it Glenn you’re not doing bad at all mate thank you very much it’s good basic cookery is that enough to make you a quarterfinalist I think before you experiment and start showing um intuition and and making gambles you
Need to be able to understand the basics like any trade I think I’ve done well pastry cook Emily has cooked a lamb and three bean stew followed by a chocolate and beetroot pudding with masap Pony the surprise that goes in your mouth is that fresh of the lemon juice the wonderful headiness of the mint that’s on top of the Lamb it’s just a shame the Lamb’s not cooked right yeah lamb mint and the bean stew for me it’s like I’m eating two different
Dishes at once should we move on from Beans to cake it is a very very very good moist delicious chocolate cake the sweetened or syrup beetroot has become like just syrupy sweet red juice yes you do get a slight earthiness of beetro it’s very nice I think it’s more
Afternoon tea than it is Master Chef desserve not everything went right I know that the lamb wasn’t properly cooked but but I’m happy in general I think my food represented me quite well you know what comes next you have a long way we have a big chat thank you off you
Go Master Chef we’ve got three Cooks we’ve got one quarterfinal place it’s good cooking in here you could do a lot with these Cooks Emily’s chocolate and beetro cake today was the star that was a very very good chocolate cake but actually for her to make it through to the next round she
Had to do two perfect dishes lamb wasn’t cooked properly the dish wasn’t coherent and that’s a shame it was unattractive it was confused I think her inexperience is showing her master cheef journey in my mind has come to an end I think that means Emily’s out and we have a fight between
Michael and Glenn Glenn’s food asparagus soup truffle cream good soup velvety full of flavor it was a decent bowl of soup but so it should be a soup is not difficult today for me he got the idea that the foundation of grap food is the basics I thought it was a very nicely
Cooked piece of beef beyond that I can’t see very much I want this so much yeah I am I’m you know I’m prepared to go to any lengths to get this let’s talk about Michael’s food because his two dishes were very very complex the peppers with the tomatoes the anchovies Capers rocket
You say it and it’s just not right because he’s trying too hard it’s the quality of the cooker in the fish stew that I like the attempt to make something really big and wholesome and pack full of flavor saffron Tomatoes but there is no way in the world you’re
Going to get a beautiful definity flavor out of a pot of fish stew with 26 different ingredients in it really got quite attached to the idea of uh seeing this this through uh as far as I can I can go I I want to win the competition
We have two Cooks who could possibly make it as Great Cooks but they’re coming from completely different ends of the spectrum who is going to get to the winning post first we don’t agree I look in your eyes and I know we don’t agree I know know we’re back in different hes
Here we have made a decision a decision that was fiercely debated I quote finalist is Glen congratulations yes come on I’m obviously feeling disappointed um but I think to certain extent I knew that it was coming I’d made too many mistakes to be able to get through to
The next round when other people were cooking technically better than I was gutted absolutely gutted obviously if if I’m to progress with my cooking I need to not complicate the dish so much well for speechless really I for once in my life I ain’t got nothing to [Laughter]
Say you can expect big things from me as big as me so I hope I can deliver everything and it’s good and maybe a big man like myself can give it a delicate touch gravy Glenn’s place is secure for now but but in the morning he’ll be back for the next daunting
Stage it’s early morning on quarterfinal day and these four heat winners have returned to battle for a coveted place in the semifinals trying to find the best from these four is no easy task this is serious serious pressure who’s good enough to make it in a professional
World who really wants it who’s going to make it through I can win this I’m going to grab it and do the best I can this is it it’s crunch time I would love to go all the way of course I want to win it I’m quite competitive now the emotion
Won’t take over cuz I need to stay focused I want to win this yes I’m nervous and yes I’m emotional but I’m committed to this and I want to go all the way we’ve seen lots of cooks so far we’ve found the best four and now we’re here to find ourselves one
Semi-finalist 25-year-old office worker Mitra impressed in the heat with her exceptional understanding of cooking processes BR be and pee really yummy and that noi is beautifully made each component part is done very very well Mitra is in this quarterfinal because of her technical Brilliance we SP spotted the fact the girl does seriously
Cook can she today bring great food together to make it really explode I’ve kind of surprised myself by getting this spot I do have high hopes and I guess now I want it more than Ever Lebanese born Elisa showed an amazing ability to balance Mediterranean flavors with her red mullet Lustine and potato main course I think that’s beautiful very clever to involve lots of other ingredients and still let the fish be the star of the Show Elisa understands the cooking of the Mediterranean perfectly she packs sunshine and flavors into her dish better than anybody else I’ve come across in a long long time I am really really excited about what Al could pull out the bag today to win Master Chef will mean absolutely everything to me it’s the
Dream cont true I’ve dreamt of such an opportunity for such a long time I’ll be living my passion I’ll be living my dream really if I win this in his heat Carpenter Glenn impressed with two perfectly cooked simple Classics asparagus and truffle soup you had nowhere to hide with that
Soup and you got no mistakes at all it’s simply very very good thank you very much and steak and chips with wild mushrooms it’s good basic cookery is that enough the guy has a natural ability the guy understands great food he has a good understanding of the foundations and the building blocks of
Modern cookery but he needs more than that I just believe I’m a very good cook just simple cooking none of this Fusion stuff or messing around with ingredients just making sure the basics taste really good I think that’s what might shine Through during her heat Mama for Denise wowed with her combinations in a warm beetroot potato and pigeon salad I love the sweetness of that beetroot with the pigeon I would happily demolish the whole lot and profess myself happy Denise Cooks effortlessly so many different processes that lady is packed
Full of natural ability understanding and cookery knowhow but can she pack her food with flavor can she give it that Winning Edge I think that this is a chance to change my life I just want to take every opportunity to just go for this and let
It take me wherever it’s going to take me this quarterfinal is so exciting cuz we have got four Great Cooks for one of these guys is going to be the start of an extraordinary Journey it’s 10:00 and the contestants are back at Master Chef HQ they’re about to be tested on their
Food knowledge and on their commitment after this one of them will be sent home this is the ingredients recognition test the building blocks of great food come from basic ingredients today I’ve got breads one of the oldest manufactured food products of the whole world what I’ve got is the humble or not
So humble egg as a cook you must know how to identify good ingredients this is why we do the ingredients test to find out just how much they know about Food this is a duck egg it shell is white it’s a very strong long flavor and a very creamy texture this is ingredients recognition mhm what I’ve got is eggs eggs is eggs eggs is eggs and it most certainly is in this case can you tell me what those
Eggs are that looks like a Ducks egg that duck egg duck egg what’s that it’s a goose egg Metra is off to a bad start in the ingredients recognition test now she needs to convince John and Greg she has enough drive and ambition to go further in the competition I do have
High hopes and I would love to get through but at the end of the day it’s competition someone’s got to go I just hope it’s not me now I’ve got this far and I kind of have a bit of a boost of confidence it’s totally changed my outlook it’s also
Made me assess what I do now and made me realize that actually I can do something I’m passionate about I don’t need to sit in an office if I don’t want to but I just have to get out there and do it and work hard thank you very much thank You this is cheia batter and it’s uneven with huge air bubbles through it but wonderfully moist do you know what this is Chata okay Chata this one is Chata looks like a rustique or something like that Denise has failed to identify the chabata now she needs to keep her
Emotions in check and articulate how determined she is to succeed I do feel quite nervous about the whole thing and that is down to a basic kind of desire to want to win I want this more than I could even put into words this opportunity would mean the
The world to me and I would not get the chance in any other way it just it wouldn’t happen I’m 100% committed and dedicated to this I want I learn as much as I can I just want to give you absolutely everything I’ve got um thank you very much thank You this is an ostrich egg now look at this beauty it’s enormous it’s the equivalent to 24 hens eggs if you want it soft boiled it’ll take you 50 minutes what’s that one I reckon that’s an ostrich egg that’s a big egg I think it’s an ostrich egg this ostrich I would have
Said an ostrich egg a dinosaur egg Glenn has done well in the ingredients test he now needs to persuade John and Greg he has the passion of a potential Master Chef Champion now it really has sunk in how far I maybe had to get on this cuz I’m probably the best one here
I’m not an emotional man okay but since I’ve come back this time it really has sunk into me how important it is and I actually do believe I actually can win this if I did win it I think I’d be good on TV as a celebrity chef so that’s it
That’s all I have to say thanks very much thank you thank You this is piz of bread probably one of the most ancient breads it’s used mainly for Mediterranean food this is definitely a bread that ala should know what’s this one that’s pet bread pet bread what’s this that’s pet bread what’s this Petter I should know Elisa has recognized nearly all the
Ingredients she now needs to prove her culinary knowledge is matched by her passion I think I’m just going to have to to speak what’s in my heart really all my life I’ve been preparing for this I hope this shines through I’ve always looked for ways of fusing the Lebanese flavors with those
Of the traditional Taste of the West um experimenting with this Fusion makes me more passionate about cooking um on a more personal level Master Chef has been the biggest blessing in my life apart from my son and it’s a blessing that I’m not willing to let go very easily
I’m determined passionate and will do whatever it takes to win this thank you very much thank you this is always tough this bit because we have four Great Cooks only three of them can cook for us so who stays who goes we had the ingredient recognition test and they were all very
Very close although Elisa did do very very well indeed and I didn’t realize until now the passion that the woman has yeah Le has got that hunger she knows how to cook I think we should let her go through so Ela Cooks that’s one in Denise did struggle in the recognition
Test but the passion the love the emotion it’s impossible to ignore it’s infectious I think she’s a good cook her food has been the most elegant so far through the competition she is driven that’s important so Denise goes through Mitra really told the truth really told
It from the heart said look I don’t have to be in that office that thing that I’ve Loved all my life I actually am good enough to earn a living out of now Glenn did a lot lot better in the ingredients test than Mitra but they sat
Here and said that he thinks he’d make a good celebrity chef well what does the guy want to do I mean that’s that’s that’s a worry for me he has a dream absolutely he’s trying to protect himself he says I’m not an emotional guy he’s emotional we saw him when he won
His heat woof woof he said he wants to do this I think I think there’s lots to be seen from Glenn John I’m not sure at all this is very hard indeed because you’ve come so far but the rules are that only three of you will cook for us today
Mitra you’re leaving us I’m sorry thank you very Much yeah I’m pretty disappointed I think it’s the worst point that anyone could get kicked out at I’m sure whoever goes through today will do fantastically congratulations guys congratulations the great thing for us is right now we know that in front of us we have a semi furnest let’s go and Cook the three remaining contestants have an hour and 20 minutes to produce a three course meal the standards expected at this stage are at a much higher level Ela is drawing inspiration from both her Lebanese and European Roots okay pressure is on finding for a semi-final place what are you going to cook for us is going to make us go wow my starter is the scallop with corander cream papaya sauce and then I’m doing a rack of lamb with basmati rice and and coriander sauce again pudding it’s a
Plum tart with sugar syrup it has the hint of the Lebanon it’s just a mix of Western food with a lot of hints of mid Middle Eastern taste as well into it you see the other two right right are you better than them I hope my food will
Taste different and you’ll like it More she’s got scallops with pole well I’ve never tasted that combination before lamb all those lovely Spice in the Middle East cumin and Coran done sounds fantastic you’ve got 40 minutes left so far in the competition Glenn has combined uncomplicated quality cooking with a confident Demeanor Glen hi for the first time you have sweat upon your brow yeah it’s a tough task to get free coures done of decent quality and the three courses are scallops with uh a quail’s egg on top then monk fish wrapped in paraham and then for dessert it’s chocolate mousse
To get you into this round you prepared dishes that you’ve never cooked before have you cooked these before no no I just go for the Here and Now Glenn’s a risk taker he must be because today he is cooking three dishes which he’s never cooked before trying to get into a Semi-final 20 minutes guys 20 Minutes determined Mama for Denise is pulling out all the stops with an ambitious three course menu tell me what your three courses are please griddled prawns with salsa and my main will be pork with cided lentils and mustard mash and for my dessert that will be lime and coconut cheesecake with
A rum cream it’s is a number of crowd Pleasers going on here do you think I sincerely hope so I mean I wanted to kind of give you guys a snapshot um of some of the things that I can actually do besides being a mother of four you
Have a full-time job M how are you going to cope how are you going to fit this in if you go through the next round I’ll fit in whatever you want to fit in I’ve had to study while having children and working full-time there’s an awful lot
Of things that I’ve had to manage to do um in my life and so long as I’ve actually got the dedication and the commitment nothing is um unachievable as far as I’m concerned Denise has to deliver flavor today prawns and salsa the Sals got to have a
Punch and we’ve then got a rum and lime cheesecake well I tell you what I’ve got a load of boxes lined up here and she’s ticking everyone I think I’m going to go out of here with stone heavy you’ve got three minutes Left one minute you’re out of time time’s Up for her starter Elisa has cooked scollops with a coriander cream sauce bacon and papaya there is a question in my mind about the idea of papaya and coriander and scallops but that’s good cuz I like to try things I’ve never eaten before okay the sweetness of the papaya I don’t get
But your scallops are seasoned beautifully they’re cooked beautifully the cream and the coriander and the bacon with the scallop go beautifully the first flavor is the sweetness of the POR Po and then comes very well cooked scallop and salty bacon I would eat it all can now raise her game with a rack
Of lamb with basmati rice oine and nuts I think it’s delicious the lamb is sweet the spicy on the outside the textures are wonderful the flavors are wonderful I just absolutely love it thank you oh I love the sweetness of the Lamb I like the fruit Tang that the raisins
Give I mean that’s just being cooked to Perfection will Elisa continue to win the judge’s approval with her plaman frangipan tart this ala is definitely not your best dish the pastry is too crumbly the plums are not cooked enough they need to be a lot softer saying that I don’t
Really like very very sweet desserts but I do know a man who does those plums aren’t cooked enough they’re not wet enough and what they should be doing is releasing loads and loads of natural juice that helps to cleanse your pette ready for the next big sticky mouthful I like the flavors
But even I with my very very sweet tooth is going to struggle with sticky mouthful after sticky mouthful have you done enough today to secure your place as a semifinalist I hope you can see the potential you still want to go through definitely the more I do this the more I want
It Glenn is aiming to impress with a starter of scollops poached quail’s eggs and sweet corn puree sweetness of the sweet corn against the sculpy love gooey egg running through it I think is detracting from the flavor of the scallop okay the sweet corn goes really well
With the quail’s egg which is very strong yolk and then suddenly you get this sweet taste of the sea that comes in from the scallet I got to say I quite like it for his man Glenn has cooked monk fish wrapped in Palmer ham with creamy cabbage
You get the blend of the seafood of that monkfish with the the ham which is good your cream sauce has the depth of flavor very good the monk fish is nicely cooked right it’s a nice way of cooking it it’s a gentle way of cooking it yeah you can
Cook mate there is no doubt about that you can cook will he continue to win praise with his chocolate mousse and toffee Sesame snaps lovely lovely consistency right amount of sweetness and cocoa so it doesn’t claw the back of your mouth but you have burnt your caramel which gives it a
Finish like coal okay Shame about the caramel your mousse is beautiful lovely and soft really rich your caramel Sesame Wafers you sort of give with one hand you you take away with the other don’t you oh I got to admit um I never cooked any of these before in fact I’ve never
Even eaten monk fish before but I think I’ve shown that I can cook but now if I do go for I’ve got to show the flare which is in me see the thing is I think you are a naturally gifted cook for the fact of coming here and never cooking
These dishes before but you gamble and you may win well done thanks very much cheers Denise is gunning for a semi-final place with a starter of griddled King prawns with a lime and avocado salsa the flavors in that dish are very good but it just doesn’t have the
Moistness that it needs to make it a wonderful dish I’ll accept that it’s good the flavors are good thank you but it’s too dry it’s too dry mhm can she make up for lost ground with her man of pork cider lentils mustard mash and applesauce that has flavor the pork is
Delicious well seasoned lentils are earthy and Rich but still sweet with the cider beautifully made mashed potato I do like it Sweet Apple going into wonderful soft pork what you have cooked is stunningly good will Denise’s lime and coconut cheesecake with rum cream tip the balance in her
Favor I like the flavors that lovely coconut the cream cheese in there is very very sweet we asked for one thing and that was flavor and I think you’ve delivered it today thank you very much oh cleansing lime going into deeper coconut going into hint of rum that is
The taste of the Caribbean in a cheesecake those flavor combinations are simply simply superb you’ve done yourself proud today haven’t you I’m sure that both of you guys have done things by where you’ve thought that’s perfect I want to look at things and and think that’s perfect as
Well food like this at your level extraordinary but we’ve only got one semi-final place thank you joyous food I mean really joyous and fantastic Cooks me bursting bursting with Talent this is a really serious and tough judging decision we now need to find a semi-finalist we know how beautiful a
Cook Alisa can be that scholar dish for me was well made it’s well cooked but the idea of taking a papaya and putting it with cream and coriander is just not rice at all it just doesn’t make sense you love turam dish I love that sort of
Real peasant earthy flavor the rice the obber jeans was magical the dessert to me was completely wrong it was far too sweet with the thick syrup the plums weren’t cooked enough on the franie pan tart uh-uh oh my God I think the quarterfinals and I haven’t slept a win semis I don’t know
What what will happen to me I’ll be overwhelmed I’ll be ecstatic it’s I’m getting closer and closer to my goal I’d like now to talk about Glenn to come on here and do recipes you’ve never done before I mean that is Brave the question we have to ask ourselves have
We discovered in Glenn a natural cook perfectly cooked scol up sze of truffle wonderfully cooked little quail’s eggs on on top the idea of twice cooking a piece of monk fish he first poached it and then pan frying it so it had crispy Ham on the outside that’s clever his
Chocolate mousse was absolutely perfect but his caramel was burnt and tasted like charcoal I done know I knew the caramel was burnt so I went with the Gamble and I tried to pull it back failed I think Denise today made three absolute crowd Pleasers I got to say the
Prawn dish really really wonderful flavor from the avocado the Tomato the lime brilliant stuff but it wasn’t wet enough but it’s pretty close I love that pork dish you know cooking a piece of pork like that from scratch seasoning it well and people say oh that’s easy it
Ain’t it ain’t the flavors in that cheesecake that was the Caribbean in a pudding it was just lovely it would really break my heart not to get through I’m putting a lot into this I’m focusing a lot on this I’m hungry for this I’m not just I’m ravenous that was a great
Quarterfinal and that’s what makes our job an absolute Joy but on the other hand really really difficult decision really difficult decision but I would just ask you to just clear your mind for a moment and ask yourself one question who do you see as a Master Chef winner
Because if you put them through the semi-final that’s what you’re saying which one of these guys would you be happy crowding Master Chef winner I’ve got a huge grit on my face cuz I reckon you three Rock you’re great but we only have one place Our Winner it’s [Applause] Denise oh my God oh My I didn’t do my utmost best today they know best they made the right decision it was fantastic you know experience for me so I’m I’m happy and sad at the same time a little disappointed I done my best though I done my best and the best
You the best person won at the end of the day well done Denise well done oh wow wow wow wow wow wow Denise has produced some great great great food she’s a very good cook and one of the best we’ve seen for a very long time she is more than worthy of a
Semi-final Place can’t believe that I’m about to go through to a a semi-final on Master Chef here congratulations I can’t believe it I am so delighted absolutely delighted Denise will return for the semifinals but next time we’re back with six new contestants all battling it out for the title of Master Chef
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Stella on the Show.. yay, lets all get pissed !!