Adobo Magic in the Kitchen | MasterChef Canada | S03 E13

last time on Master Chef Canada it was unhappy hour in the kitchen this challenge is driving me to drink as a cocktail themed elimination challenge you can't serve a dish like this the way it looks ended in a farewell toast to April Le tonight the top four home Cooks hit the road do I have to drive I am not a good driver finding inspiration at a worldclass Market Brisket brisket do you have brisket for a high stakes challenge never take this kind of risk normally I'm going to win I'm going to take it all there's a one in4 chance that I can win MF Canada and that's absolutely insane I mean business today I am here to fight this top four it's a battle of the Titans welcome back to the Master Chef Canada kitchen you are the final four and you all have your sights on the ultimate prize the Master Chef Canada title to walk away with a trophy and $100,000 you'll need to prove that you deserve it more than any other home cook here and to do that you need to be inspired and that's what today's challenge is all about inspiration and what better place to look for inspiration than the Master Chef Canada Pantry today it's stocked with something extra special are you ready to be inspired yes your timeing the pantry Starts [Music] Now what okay okay what where is everything the empty Pantry makes me really nervous I don't like [Music] surprises as you can see the pantry is empty but we promised you inspiration and here is the key to it oh oh car keys what is going on here do I have to drive I am not a good driver today you're going to drive to Toronto's St Lawrence Market oh my God widely recognized as the best farmers market in the world awesome I love going to the St Lawrence Market anyone who loves to cook it's their Paradise before you leave we want to provide you with even more inspiration and Alvin and Michael will show you what that is back in the Master Chef Canada kitchen so many surprises so many surprises oh my God Mary here to inspire you is your mother Myra your boyfriend Aaron and your aunt Joanie Mary oh my gosh oh my gosh I'm so happy to see my mom I miss her hi Mom oh my God Matthew all the way from Calgary your mother Arlene your father Michael and from BC your partner Steven my family is in the masf Canada kitchen seeing my mom I instantly cry because she's crying and I know how proud of me she is even my dad's crying and my dad never cries Veronica all the way from Hong Kong your father Alan your mother Lily and from Vancouver your sister Alysia my mom has been an inspiration for me in the kitchen I've had many challenges where I hear my mom's voice but my dad's just a real inspiration to me in life he's taught me about how to just be a person yes Jeremy from Winnipeg your sister Jennifer and your nieces Giana and Sophia without my sister's family taking me in after the fire I would be homeless so I can only repay my sister by being a good uncle and uh being a good brother to her so home Cooks is this inspiring very inspiring Myra yes are you surprised that Mary's made it all the way to the top four I just think it speaks to her tenacity and her skill and her creativity and her passion for food and how it shows Love Alan I heard that you had your ticket booked from Hong Kong because you were so sure that Veronica was going to be in the finale that's right yeah I have confidence in her Lily where did she get that drive from from Daddy Stephen are you at all surprised to see Matthew in the top four no I'm not surprised at all I knew that he would be here and I just can't wait to see him get to the finale Janna sopia what is your favorite food that your uncle makes for you seem so sushi sushi not only will your families help Inspire the dishes that you're going to create today they will also help you shop for them awesome they will travel with you to the St Lawrence Market help you select the ingredients you need to make us a beautifully composed entree time to get into your cars and hit the road a home Cooks now head to the St Lawrence Market where with their family's help they'll decide on a dish that showcases their culture and background we're working with noodles Daddy what kind of meat do you think I should use beef beef if you love food and you want to learn about food you go to the Soren Market this is so awesome we haven't been shopping as a family for ages look at all this stuff look at all that there are so many things to look at so many different types of meats and vegetables brisket brisket do you have brisket I have not been shopping with my family since high school my mom is very good at picking up produce so Mom I really love your adobo and I think I'm going to elevate it I'm going to make a quail adobo my mom has actually never even tried my food don't forget the rice yes we have to have rice I want to show them my version of Filipino food I think I'm going to do a take on the family vacations when Nana lived down in South Carolina like chicken and waffles almost oh we always had them on the drive down right we love breakfast for dinner in my house okay guys what do you think if I make your favorite K yeah yeah k is an oxtail stewed in peanut butter with Chinese eggplant and bok choy we need Ginger we need hot chilies I need lemon lemon's right there go my boyfriend Aaron has lost a little bit of weight he's literally been eating carrots since I've been gone I think we got everything we need guys yay thanks for your help I love cooking for my nieces I definitely needed this morale boost I'm going to use it to get to the end welcome back families and welcome back home Cooks you will now have just 60 Minutes to compose one beautifully presented plate and the home cook who impresses us the most will automatically advance to the top [Music] three are you ready to show us and your family what you can do yes yes sir your 60 minutes start now let's go let's go Matthew well I really want to show my family everything that I've learned how far I've come in terms of a cook and as well as as a person I'm making Taiwanese style brisket with hand pulled noodles and vegetables I'm going the extra mile today because my family's here Ron you can do it from St Lawrence Market they would have gotten tons of inspiration this is an opportunity for them to show off in front of their families come on J looking up at my nieces in the balcony while I'm cooking and I can just see it in their eyes that they're so proud of me I'm making an oxtail stew this is something that we all love to eat so I hope I do the dish proud oxtail is seen all over southeast Asia and always as a soup or stew and with rice now how he's going to elevate it I don't know I'm making a quail adobo it's my it's going to be one of the first times I cook a Filipino food on the competition so my parents are here and I want to do them Proud by cooking a dish that I grew up on adobo is usually a nice soupy dish it has a lot of vinegar garlic uh onions that top three spot I'm G to for that top three spot I'm still impressed with those little birds all that working look at just that little bit of me what inspires me and my cooking are our memories and people and feeling I always cook from my heart oh yeah bacon oh I forgot about the bacon this is so our family Mary hi go through the whole dish with me I'm really excited to listen I am making my take on Chicken and Waffles I'm going to do quail and sweet potato cornmeal waffle it reminds me of my family vacations when I was young well tell me how long have you been with your boyfriend 6 seven years you know what they say way to man's heart through a stomach that's right oh smells so good baby birds quo is a delicious gy poltry uh very similar to chicken but it's very very delicate and very easy to overcook good thing we have pressure cookers in this kitchen cuz without a pressure cooker you would never be able to achieve the ox tail or the brisket in 60 minutes 25 minutes you have 25 minutes left my dad is very worried about the brisket he thinks brisket is a bad idea it takes a very long time to cook so I really want to check on it oh no pulled her brisket out it's still Rong in the middle shoot it's completely Raw it's got to go back into the pressure cooker has to has to put it back in and let it go and hope it works hi there Matthew hi there Chef this is the first time you've made a Filipino based dish for us in this competition this is about showing you guys our progression and this is something I grew up on Arlene how do you think it's looking from up there it's looking great actually and I'm so happy that's fantastic you're smelling Delicious from down here I'm hungry well good luck with that great thank you Chef it'll be beautiful [Music] Chef I'm making a corn butter to go with my Waffle having my family here I am rejuvenated and I want to show off homemade butter you got this Mary this is looking pretty darn good come on I only make butter for the people that I love this is so intense I'm pulling noodles in the master of Candy Kitchen pulling noodles is a lost art there's a lot lot of Manpower lot of technique lot of skill my dad has not seen me do this yet so I'm excited to show him polling noodle is a real craft Chef spends years learning how to do it they take apprenticeships actually learning from the Masters in Hong Kong top three is on the line I would never take this kind of risk normally in such an important cook but today I'm doing it I'm really excited because we've been promised two elevated Filipino dish you got this Matthew let's present Budd the Moment of Truth coming up for Jeremy he's about to open up his pressure cooker and find out if his oxtail is cooked it's [Music] soft Jeremy just took a jar of peanut butter and dumped it into his oxtail peanut butter is used all over the world for sweet and savory oo they look good 5 minutes you have 5 minutes left 5 minutes oh Veronica is opening up her pressure cooker so I hope her beef is [Music] cooked my brisket is cooked but it is tough 1 minute you have 1 minute left feeling really good right now it just all matter about getting it on the plate 10 9 8 7 6 5 4 3 2 1 hands up [Applause] my Mom's cooked this for me since I was a kid so just knowing that she's watching [Music] me really hits in the heart we can't wait to taste the dishes that your families have inspired Matthew you're up this is the first time that I'm showing my culture in this kitchen and I'm very proud this is my version of my mom's chicken adobo I turned it into a quail adobo instead of making a soup I made a jeo and I Infuse that with the flavors that would go into a natural adobo how does that make you feel to have made it this far and have your family here to witness how great you are it means so much for me just to see their faces up there looking down at me in this kitchen that I fought so hard to be in the eggs I noticed are perfectly cooked spot-on this is puffed wild rice yes it's not a Filipino meal with without the rice I chose to Puff it to add some texture look at that perfectly pink that's difficult to do because it's such a small [Music] bird you might have singlehandedly redefined Filipino cuisine in this dish wow you might be on to [Music] something he there Matthew hi chef beautiful moist Quail breast there nicely seasoned complex lots of great little flavors going on a touch of heat just super Savory and wonderful to look at after tasting this dish tonight I really get a sense that you're thinking like a chef and cooking like a chef thank you chef wow this has been the best critique I've ever had so far in the competition I want my family to see me win Mary can you please bring up your dish walking past my family with my dish I feel more pressure than in any other cook so far I made cornmeal sweet potato waffles with SE Quail breast and underneath is just a bed of creamed spinach it's reminiscent of chicken and waffle but a little [Music] fancier you I'm surprised rice Mar this is so delicious and perfectly seasoned and I knew you did not taste it right you can't no because you don't eat meat you're missing something um I'm really excited to try this waffle with cream finish [Music] right wow all the flavors texture comes together beautiful thank you perfect delicious family meal except the butter you know why why because it's so delicious and there's so little of it you're a lucky punch up there it would feel so amazing to win this challenge cuz my family's here to share it with me Veronica please bring up your dish I know my briskets tough my Dad's here he wouldn't want me to lie to the judges so I'm just going to be honest and tell them straight up this is a brazed brisket with hand pulled noodles pickled cucumber and a selection of vegetables how you feeling very happy with my noodles but I don't know if the meat's cooked through brisket it is a an inexpensive cut that is so delicious when cooked in a very moist [Music] method beig brisket is a little on the underdone side possibly another 10 or 15 minutes and it would have hit the sweet spot but the flavors Rich Homey big bold Flavor to it absolutely wonderful now the noodle H pulled delicious good density a nice toothiness to it an elevated family meal thank you Chef well done thank you I know my family's happy I feel good Jeremy please bring up your plate I'm taking a risk with this dish but I want to share my culture with Canada it's elevated take on a traditional dish called Kare oxtail stewed with peanut butter typically it's served with a bowl of rice I can see why this makes a great family dish yeah I'm pretty proud ox tail in 60 minutes that's tough I knew but I wanted to go for it and take the risk peanut butter shrimp paste and the rice cake that's a nice touch because the Chinese say if we don't eat rice it's not a meal same with Filipino culture we eat rice with everything it's delicious I taste all the different textures the smokiness the different flavors everything seems to come together you know at first I saw the peanut butter you know it would have been a bit Bland but you know with the saltiness from the fish sauce it's just right the seasoning I think it just needs a little a little bit more kick okay A bit of a spice perfect family meal thank you I wish my mom was still alive to see this she would be so proud but I have her with me on my arm all the [Music] time tonight you all made knockout dishes inspired by your families and the stunning ingredients that you chose at the St Lawrence Market but only the home cook who made the very best dish will advance to the Master Chef Canada semifinal and that home cook is Mary oh my [Applause] God congratulations Mary you have just Advanced into the top three of Master Chef Canada and you will now be in the semi-finals but before you head up to the gallery families please come down and say goodbye to your loved ones this is my first solo win that lets me go into the gallery this is the perfect time for it to happen cuz I'm in top three [Music] now we know each one of you is dying to be up there in the gallery and that's why you have to nail this next pressure test the ingredient that will determine your fate in this challenge is a delicious saltwater treat fresh Atlantic sea scallops handpicked off the ocean floor by divers have any of you ever opened a fresh scallop I have I was a fishmonger so I have taken scallop out of the shell but I've only done it a couple of times I have not worked with fresh sea scallops before I live in the Prairies they are hard to come by I know all the techniques about cooking a scallop I know nothing about an opening scallop tonight you will have to make three mouthwatering scallop dishes oh boy we want you to replicate them perfectly the first dish is a stunning scallop Kudo Crudo is Italian for raw this sophisticated dish features thinly sliced raw scallops in a citrus dressing the second dish beautiful hand seared scallops with a pea and mint puree and passion fruit mastering this dish requires Perfect Temperature Control too much heat will destroy the scallops silky texture the third and final dish is an elegant French Classic kisan jaac this dish relies upon several irresistible layers first a bed of mushrooms then the scallops delicately poached with white wine and herbs then then finished with a mashed potato rim on these three plates we probably have anywhere between 12 to 15 techniques that's a lot of technique even for me please head back to your stations you have everything you need to perfectly replicate these three beautiful dishes including seven fresh Atlantic sea scallops you'll need every single one of them so make sure you remove them from the shell perfectly you'll have only 60 Minutes to make all three dishes making three scallop plates in an hour is insane I am so happy I am up here the two home Cooks who do best in this pressure test will join Mary in the Master Chef Canada semifinals I really want to be in the top three I see Mary there I have no problem battling her in the end and I just need to get up there with her to do it the remaining home cook will leave the Master Chef Kitchen tonight are you ready yes chef your 60 Minutes starts [Music] now this is one of the toughest challenges three difficult dishes all in 60 minutes this is the most intense pressure test we've had yet if I mess up just one thing today I'm going home I want to be top three I want to earn my spot in the semi-final and I'm going to get there by staying focused first of all you've got to put on the things that going to take the longest to cook that would be the potatoes followed by the peas to make the the P puree I am so organized this is the most organized I've ever been in the MF Canada kitchen this pressure test is all about time management and Matthew can Dole sometimes next you want to look at opening of sea scallops you want to do that with absolute Precision look at Jeremy he is opening up those scallops like he was a natural at it look at this the speed and the Precision I have pretty good knife skills cuz I'm used to cutting sushi so hopefully I'll be okay hey sh Jeremy you flew through the scallops they're perfect thank you chef but maybe you neglected the other ingredients that take a lot more time to cook than scallops I know the potatoes will be good cuz I cut them really small my peas are going so I think I'm still okay on time and I hope it pays off for you thank you Chef stay tight I just noticed Veronica struggling with her first SE scallop they only have seven scallop and they have to use every single one so one mistake could be the end of their dreams the key to opening a scallop is patience and I'm not very patient find the hinge and punch got it I accidentally sliced through that first scallop there's a good quarter inch attached to the Shell fail this is going to be a problem rodica how you doing what happened here I lost a bit that was stuck to the Shell on the first one but I'm going to make sure that I stay really close to that wall from this point on practice with this look watch clean Strokes that's the technique understood Chef okay that's all I can do thank you come on clean stroke oh so much better back on track those scals took me a little bit longer than I would want but I'm feeling much better everything seems to be coming together now and I think I got this 30 minutes you have 30 minutes left a true competitor is going to go home today I have to bring my aame or else I will be going home hi there Matthew so you're the last one to open and clean your sea scallops is that a part of your strategy yes chef I want to make sure that they're as fresh as I can to serve for you guys scallops are probably one of my favorite things to cook I have to do them Justice today which of these three dishes will you find the most challenging be the St jock I've never cooked it before there's so much different flavor and technique in just that one dish so I think I'm going to have the most trouble with that one Carri I'm Matthew look forward to seeing the dishes thank you [Music] chef at this point in time the home cook should really start slicing the scallops with the co sjac time is running out and I need to get the Kil sjac in the oven then what I think they should be doing is taking a small pot adding some beautiful fresh herbs to it with a white wine and poaching those sea scallops to perf infection soing the mushrooms making a light fluffy potato puree producing a beautiful gratinate finish so it's golden brown on top and totally delicious next there is the Crudo where it's all about adding delicate flavors without cooking the sea scallop you have to use a super sharp knife and make sure every one of those slices count perfectly Jeremy's doing a beautiful job slicing through those scalps or his Crudo and he looks so comfortable doing it too I'm feeling the pressure but it's got laser focused and I'm going through these scallops like nobody's business Veronica on the other hand looks like she's sawing through them I don't want to see Jagged edges right the knife L drag I try to just cut straight down and I have smooshed my scallop okay I'm just going to leave it next you want to make the Pea puree I've pulled my PP out of the blender but I want to get it even smoother so I try to pass it through a SIV and it's not going through so I'm just going to have to leave it no time just get it [Music] in now my technique when I'm searing scalps is to sear them only on one side and I use a little bit of sea salt I don't use any black pepper cuz the black pepper I think overpowers the delicate flavor profiles of the scallop One Mississippi 2 Mississippi 3 Mississippi 4 [Music] Mississippi I put my oil in the pan and it starts smoking I'm running out of time and I'm starting another pan for my scallops five minutes 5 minutes left I want to see plating now on that plate I want to see a perfect replication look at Matthew he just dumped all his PPR into the sink with less than 2 minutes left I want to yell at Matthew he needs to pick up the pace shoot Jeremy's bringing his up to the front already 30 seconds you have 30 seconds left come on get it on plate Matthew come on let's go Matthew you got to bring it up bring it up Matthew Matthew hasn't brought anything up yet 10 9 8 7 6 5 4 3 2 one hands [Applause] up wow I know that I did really well in this pressure test and I'm thinking that I'm not going to be the one going home that was for me the most difficult cook yet but I tasted all my food and I know it tastes good I look at my Crudo and I can't believe I forgot my black salt beautiful thank you Chef are you surprised with yourself I am I'm from the Prairies so it's my first time ever working with live [Music] scallops puree is stunning and it's absolutely ethereal a word I don't normally [Music] use I wish this wasn't just a tast thing and I could actually eat the whole plate because it's delicious thank you you just nailed that yes hi Jeremy Chef Elvin well I can tell you this is beautifully sliced nice and thin you can see the shadow of the knife through that every single scallop is beautifully cut you can see they're perfectly round good work there Crudo everybody thinks is simple but it's like a tip rope nothing should overpower each [Music] other this is harmony every is working together but got two very strong Challengers so the cookie San jaac have you ever had that dish in a restaurant no I've never even heard of it till today you have a nice even grattin over the sea scallop and the sauce on the mushroom portion a little darker on the potatoes might have helped the cause a touch the flavors are wonderful thank you sh it is delicate the sauce is there it adds nice moisture could have done with just a touch more salt but it's a very good showing thank youf well done thank you I'm terrified of Jeremy's beautiful place cuz I'm pretty sure he's going to be in the top three and that means I'm going to have to compete with this new [Music] Jeremy this is not your your best work this dish right here this looks a little bit like you rush through it did you strain your p p I did not I didn't get a chance to Chef I can tell it's very rough yes chef this dish is all about finesse I know [Music] Chef it's underseasoned yeah Chef when you go to a restaurant and you have scallops what will make you send the scallops back an overcooked scallop Chef do you think these scallops are overcooked I'm not sure steak can't get much higher than this right [Music] now perfectly cooked oh my God texture smooth and delicious fantastic Matthew hi chef I'm here to taste audo so tell me it's everything there no Chef I forgot the black lava salt time has got the better of me and I forgot to put on the plate I would say these are nicely cut this piece in particular maybe a little bit uneven too thick on this [Music] side well it is under season lacks that kick from the salt it's a very very crucial mistake at this stage of the game I hope it doesn't cost you God hi there Matthew hi chef beautiful little grat on top nice big chunks of sea scallop I see the mushroom withit the juicy sauce at the bottom very nice beautiful sweet light on the sauce seasoned just bright the potatoes the lightest yet very nicely done thank you sh thank you Matthew after hearing Jeremy's critique Jeremy is safe so I think it's down to me and Veronica Against All Odds pulled off three scallop dishes yes I did Chef I have not seen you struggle like that in this competition techniques need to be practiced in order to be mastered and I've never opened the scallop in my life there's a lot of pepper on the scallop I have been told that I under season and maybe I was a little bit more heavy-handed this time it's about that balance right it is well I'm going to try this P puree it's delicious thank you Chef it's very smooth the mint comes through it's not overpowering but obviously this is a scallop challenge so it's about these [Music] scallops a lot of pepper but where's the salt can barely taste it some really strong dishes here I have no idea what's going to happen right now thank you [Music] Chef Veronica are you happy with this my slice is not perfect but I'm not unhappy with it you have torn your scallop you can see bits there I must say it definitely tastes good thank you Chef I think you got all the harmonies together seasoning the vinegar the sugar absolutely perfect so this dish to me it's a great dish I hope these little tears is not going to stop you from getting on to the top three I hope not either thank you Chef hi there Veronica hello Chef I think you've managed to get a nice little grattin on the potato plus a little on top of the actual scallop itself let's taste [Music] it taste of the sauce in the cocky San jaac beautiful really nicely seasoned cooked wonderfully well and a generous amount of sauce in there where I feel this dish suffers is the volume of potato to the actual sea scallop itself that balance issue has Set It Off kilter for me understood Chef for someone who's had to clean their own sea scallops for the first time put out three replication dishes it's amazing thank you chef but not without a few flaws Matthew had a pretty rough critique so my fingers are crossed I'm hoping I make it through we've tasted all your scallop dishes and now we need to take a few moments to discuss they're not making it easy for us this is going to be very difficult I might not have mastered the scallop technique but my flavors were there I deserve to be in top three it was down to those fine details and it was about showcasing those beautiful sea scallops I'm not sweating I'm confident I know that I did really well in this pressure test and I'm not going home right now but there was one who just missed the m just slightly though I'm really nervous I don't want to go home yet I have so much more left to give and I really want I really want to get there all right let's go tell [Music] them replicating three dishes in just 1 hour is an astonishing feat especially when it involves opening and cleaning seven fresh Atlantic sea scallops all of you impressed us but one home cook absolutely crushed this Challenge and that home cook was Jeremy yes good luck [Applause] Jeremy congratulations congratulations Jeremy thank you tonight we saw what you're really capable of and now you're in the top three and we hope you keep it up please remove your apron and head up to the gallery look I want the pressure test I feel great nothing can stop me now but myself and I'm just going to keep getting better Matthew you forgot one of the most important Tools in a chef's Arsenal salt and as a result your flavors fell a little flat Veronica you struggled from the get-go with your cleaning and your knife work and sadly it undermined what made it to the plate we know you're both extremely talented homecooks you've proven it again and again and that's why this is such an incredibly difficult decision but after taking every dish and every component to consideration we felt that one of you treated the key ingredient with more finesse and more respect and that home cook was [Music] Matthew congratulations be so great you're awesome Matthew you are now in the top three remove your apron and head up to the gallery W thank you chefs being in the top three is absolutely huge and I'm ready to take it all the way to the end Veronica you came into this kitchen with undeniable intelligence and skill but during your time here we saw you grow and start to cook with both your head and your heart your dream is to become a michelan inspector and no one here has any doubt that you'll make that happen please come up and say goodbye coming here I have accomplished things that were beyond my wildest dreams I made friends I learned new things and I showcased my culture everything that I represent the Japanese egg takes a high degree of skill you did a great job thank you Chef I feel good about that extraordinary presentation extraordinary technique I can't find anything to fault on this I'm so unfamiliar with happy tears but I'm just so happy that I did everything I wanted to do here I took big risks I got big rewards and I've learned to cook from my heart best wishes guys next time the final three face a tough crowd these 13 extraordinary chefs hail from all across the country this is super intimidating in a decisive semifinal I'm the strongest player here and this is going to get me into the finale that only the best will survive this is the one to win cuz I want to be top two I just can't fry them all at the same time I really just want to sit down and give up I am literally falling [Music] apart [Music]

Channel: MasterChef World TV

Views: 567,538

Keywords: Alvin Leung, Alvin Leung Masterchef, Claudio Aprile, Claudio Aprile Masterchef, High Stakes Challenge, Michael Bonacini, Michael Bonacini Masterchef, Oxtail Stew, Quail Adobo, Taiwanese Style Brisket, canada masterchef, masterchef, masterchef canada

Id: 4FumYpbECk8

Length: 40min 22sec (2422 seconds)

Published: Sat Jun 08 2024