Best Andre Bhagwandat Dishes | MasterChef Canada | MasterChef World

the protein is shrimp i picked you so i know you've got this now prove it to these two home cooks are you ready yes chef with 45 minutes starts now [Applause] hey how badly do you on the way so bad that i'm gonna beat you what i love about shrimp there are two great flavors one is the sweetness of the shrimp meat itself and then the great flavor that comes from the shell the umami this is the best kitchen in canada it's nerve-wracking i got to be perfect shrimp cooks in the flesh time management is going to be very very important come on 10 minutes you have 10 more minutes left [Music] andre what are you making i am making curry shrimp with sage chips enoki mushrooms and potato puree so andre what's motivating you to be here my dad owned the restaurant in jamaica and ever since he came back to canada he's he's lost his passion my food dream would be to open a catering company with my dad him bringing his traditional jamaican foods to me bringing my modern flavors would just make a perfect catering company was he a great chef oh he's amazing how come he's not here uh cause i'm better oh you are yeah wow keep your eye on that clock yep goes by very fast thank you chef two minutes left come on get everything on the plate uh this is intense right now i'm getting a little stressed oh i gotta be lightning speed right now just to get it on the plate you can do this breathe [Music] one minute your final man you have one minute left oh my god this is probably the most stressed i've ever felt in my life let's push everyone get those finishing touches on the plates ten nine eight seven six five four three [Applause] tell me about the shrimp dish please it's a curry shrimp with potato puree i also paired it with sage chips to give it some texture the cook on the shrimp is really good and the curry flavors are definitely bold good bit of heat thank you overall awesome job i need to show the judges that even though i've never touched goat cheese before that i can still make an amazing meal pomegranates i'm definitely not gonna let this cheese get the best of me here's everyone andre you got the advantage so what's your plan i'm gonna start off with a oyster mushroom mac and cheese okay then i'm doing a brussels sprout and pomegranate goat cheese salad the final course is going to be a pear and goat cheese mussoline which of these applications will present the biggest challenge this uh mac and cheese the mac and cheese yeah why just making sure the flavor of the goat cheese gets into that sauce good luck thank you i really feel like this challenge is not for me i'm not a cheese guy but i didn't come this far to give up i'm not going to make this easy for josh and jennifer going into my mussoline is the goat cheese heavy cream and vanilla and i want to top it off with some nice hot pastry the puff pastry will go very well with my poached pears and mussoline because it will add texture my food dream is like a step away right now to go to the finale would change my life forever i want that spot so bad andre please bring your dish to the front everything is riding on this one dish right now my place in the competition and my ticket to the finale you had the advantage the cheese which you don't usually cook with not working with cheese at all is is a big disadvantage but i just hope that i created something that could beat both of them i started off with a brussels sprouts and pomegranate vinaigrette over a bed of fluff goat cheese oyster mushroom mac and cheese with truffle oil and a goat cheese mussoline with pine nuts and poached pears i can't resist having a macaroni and cheese i'm going to take a really big bite that's very nice first the pasta cooked the perfection okay odente and that great owl it's a very very mild cheese but this seasoning perfect wow aren't you hi i'm going to tuck into those brussels sprouts let's see how this combination works [Music] your brussels sprouts could have done with a little bit more charring in the pan okay other than that this is a knockout little dish seriously it has flavor from the bitter notes that you get with the brussels sprouts but then the creaminess of that gorgeous ash aged goat cheese just sort of wraps around that brussels sprout and says i love you thank you chef now this is the first elimination challenge of season six and you can see the fear on the home cook's eyes right now i'm cooking for my life now i got to stick to what i know and stick to what my dad taught me looking good all right andre walk me through the dish you're making today i am making something that everyone comes to my house for every single year jerk pork and coleslaw but what motivates you to actually cook from the heart when you're at home my wife she's a hard-working nurse and i got to make sure she's fed right what do you do at the hospital i'm a housekeeper in the or so as soon as the surgeries are over i got to be the guy to clean up this stuff wow did you make your own jerk spice yes sir i'm bringing it straight back to jamaica andre please bring up your dish i made jerk pork with festival and a side of coleslaw cornbread it's a type of cornbread it's fried it's sweet it's called a festival it is firm dense has a wonderful little crunchy outside pork a sauce with this would probably just tip it over the edge a lovely blushing pink i somewhat would expect no different than a great jerk spice from you andre the balance and the way that it works with the flavor of the pork without that fiery heat authentic this is what we need to see in this competition thank you chef i think andre's got a lot of good stuff going on yeah andre hey chef what did you get i got caraway seeds ground cumin and ground savory so what are you gonna do so i have cumin and savory going in here with some oxtail and i'm making uh panko covered eggplants and banana with caraway seeds in it a lot of these spices taste like indian inspired and that's what i'm running with so you got the pressure cooker going okay and that is great when you do spices because sometimes spices takes a while for it to come out it's a good idea thank you so andre who's going home today roz come on man it's harsh bro that's harsh i'm just kidding i love rosine i mean somebody has to go home today but it's definitely not going to be me well i hope so thank you chef you know you're going home right hey man if i go home then you won't be beating the best chef in the kitchen it's finale five minutes you only have five minutes left to bring those spice to life five minutes come on andre is still cooking his hawk's tail with just five minutes to go doc still has to be very tender there's some heavy hitters down there man something huge is going home today take your time this is crazy two minutes left oh hustle hustle two more minutes come on guys let's go let's go come on come on come on come on final push here last last bit smells like campfire i love it i love it ten nine eight seven six five four three two one hands up great job guys it doesn't look pretty i'm not a fancy pleater like the rest of them i'm feeling really nervous you can see the panic on the plate i am disappointed in the dish [Music] andre please bring up your dish i'm super excited for them to try this dish for the first time i feel really confident because i put myself all out on this dish which mccormick gourmet spices did you use i used caraway seeds ground cumin and ground savory so that's a eggplant with panko and we have a caraway seed nun and the oxtail is stewed with ground cumin and the ground savory wow look at that it just falls off the bone here andre this is delicious wow the execution of the spices the way you control the heat the aromas it's a very humble authentic dish the knockout it tells me that you want to be here i really do chef i've never heard of this in my life video vidal how do you say it fidello padilla fedwaya this traditional dish from the catalan region is so treasured in spain that there are competitions to determine who makes the best fidua in the country if you think it's simple you're in for a cruel surprise similar to paella but with noodles instead of rice fidua boasts a mouthwatering blend of rich and savory flavors saffron tomato garlic and an array of seafood that includes squid rings mussels clams and prawns i have never cooked with any of the seafood before it's just not part of my repertoire this is a replication challenge which means your dish has to exactly match our dish so you better come up here and taste what you'll be making this is a replication challenge it has to look the same i'm taking it all in i'm counting how many pieces of seafood are on the top people say you eat with your eyes which is true but replicating the taste is infinitely harder than replicating the look of a dish okay it's time please head to your stations i have to cook against my team i pick them because i know how great they are but there's no point in being scared i'm here to cook yesterday's team challenge was all about achieving volume today's pressure test is all about speed you must replicate this complex dish and all its many components in only 20 minutes whoa oh my god 20 minutes it's it's it's impossible 20 minutes are you serious my heart's kind of with them because that is not easy 15 minutes only 15 minutes left whoa knife scales ross holy arjun's competing knife skills are critical here [Applause] at this point your seafood needs to go in you got the squid you got the shrimp and that has to be pan-fried then you have the clams the mussel now those have to be slowly steamed the toughest one i think is the calamari the squid i've only cooked squid once before in my life if you cook it too long it'll turn into rubber bands if you don't cook it enough it's raw everything is writing on this dish right now it has to be better than everybody else's one minute you have 60 seconds i want perfect quinoa looks good you guys my hands are moving before my brain i just hope that i'm not forgetting anything watch the clock i'm worried about the texture and flavor of the noodles in this dish right to the end guys you got this ten nine nine eight seven six five four three two one heads up good job you guys [Applause] andre hi chef this looks perfect let's taste the mussel beautiful wow clams look good too calamari looks good real test our don soodos the flavors are all there in harmony and in balance that is so flavorful wow you know the seafood speaks for itself the way it's being cooked but you can have beautifully cooked seafood if those noodles don't have the backup that the seafood needs and your noodles [Music] are terrific and i really mean that enjoy the moment well done thank you chef thank you andrei [Applause] is a tough dish to prepare and every single one of you managed to deliver something respectable in only 20 minutes but one of you cooked it like they lived in spain their whole life andre down andre oh i'm completely honored the judges said i had a perfect dish like who says that i mean that's super rare fried chicken biscuits gravy and coleslaw this southern classic is comfort food at its best the chicken should have a crispy golden exterior and a moist perfectly cooked interior home cooks your loved ones will only have 60 minutes to create a fried chicken dish that blows us away but we do want you to still love them at the end of this challenge so we're going to let you help them just a little bit each home cook can jump in and help for 18 minutes 18 minutes at the end of each station is a timer punch it every time you enter and leave the cook it will track how much time you have left okay get the garlic this has got to be a major culture shock to the visiting loved ones right now because they've never been in this kitchen before one of the drawers will have the measuring cups in it so drawers those are cupboards the drawers it's a tough challenge because there are a lot of elements to this dish and to have to cook with your loved one doing most of the heavy lifting and the home cooks tied to that little white box has got to be incredibly frustrating it's hard to do this in a kitchen you don't know this is her first time in the master chef canada kitchen whenever she needs help i'll come in i'm gonna cut this in two uh maybe two or even four okay i think it's strips too andre never yells he's calm and sweet just says auntie remember to check this auntie remember to check that he's great they need to use their time wisely but they also need to give good clear direction a little bit of garlic powder yeah a little bit little sweetie i love you but just a little bit not too much positive reinforcement that's what i'm looking for in my opinion the 18 minutes should be used for very intricate cooking all the menial jobs and tasks should be done by the visiting loved ones so just salt and pepper vinegar sugar i'll make it thin right what does it need i don't know if it's too tart then you need sugar how are you doing over there oh spice we're making scotch bonnet gravy and jamaican style fried chicken what makes it special is the allspice i make chicken all the time i just don't usually fry i'm doing the biscuits today because my auntie john is not comfortable with it biscuit's not very much part of our traditional meal so i'm doing chicken and i'm doing the coleslaw he'll uh make sure i don't mess this up too much andre and aunt joan please bring up your dish this is jamaican fried chicken and biscuits with jamaican style coleslaw and a side of scotch bonnet gravy the chicken looks really crispy i can see just some of the batter coming up here and it looks very inviting [Music] this is not your first rodeo this is a very beautiful fried chicken it's crisp on the outside moist in the middle and that hit of allspice just brings it all to the next level oh thank you the biscuit has a wonderful golden brown color to the top the same on the underside could have been maybe a little bit on the thicker side okay you had to make sure that gravy kept us coming back for more you have done exactly that my friend oh my gosh it is savory and rich you get a little bit of that heat but it just sort of creeps in just gently and then it lingers long on the tongue well done nancy joan oh thank you so i chose the passion fruit i know passion fruit and i understand the flavors of it so i'm pretty confident i would love to work with passion fruit i love the sourness the sweetness all those different flavors coming together but you have to be careful because it's very very acidic so it could be overpowering so today i am making a scallop fritter with some seared scallop and sweet and spicy passion fruit glaze and a nice passion fruit vinaigrette to go with a salad my auntie don't give me a nice jolt of motivation so i gotta stay in here as long as i can for her okay lots of pressure fine no 30 seconds come on oh okay oh my god she is cutting up close oh man ten nine eight seven six five four three two one hands up oh my god okay [Applause] right now this is the most important dish so far in this competition because you're only as good as your last cook so i'm hoping i've done enough for sure i'm feeling really happy that things worked out as i hoped they would and i hope it continues that way for the tasting andrei come on up i'm nervous about the past fruit i just hope the balance of flavors are there i made a scout fritter glazed with passion fruit and chilies and a fresh salad with passion fruit and vinaigrette well i see color i see refinement and when i cut into it i'm expecting to get something airy with a lot of flavor [Music] i'm getting exactly all that it's crispy on the outside fluffy and tasty on the inside the passion fruit has such a big punch of flavor this is restaurant quality thank you very much [Music] wow really delicious i love that passion fruit that comes out you really understand how all these flavors play with each other it's very sophisticated it's one of the best dishes we've seen this season oh wow oh my gosh i feel really great i put all my creativity into this one plate i am so excited to be here especially at this stage of the competition there are just three of you left which means you'll all be on the podium it's just a matter of finding out which color of metal you'll get but first you have to find out what's underneath that mystery box tessa one two three lift whoa tessa and her partner scott moyer are renowned for bringing fire and ice to their performance today you'll follow in the footsteps of these champions by creating a dish inspired by the theme fire and ice i love this kind of challenge it's so open-ended we want to see the fire and ice theme in your concept your flavors and in your dramatic presentations every one of our performances is crafted to make people feel something and that's exactly what you'll need to do as you create your fire and ice dish having an olympic champion here i can only imagine the even higher standard that we're going to be cooking at today if you're successful in winning this mystery box you will earn a major advantage in our final elimination challenge we stock a specialty pantry with amazing ingredients to inspire you and at your stations you'll find premium german made miele appliances you have 60 minutes to create your fire and ice dish are you ready to cook like a champion yes chef you're 60 minutes start [Music] now go go go [Music] fire and ice i have no idea how these two things are gonna go together but i'm gonna find a way it's all about creativity i want to show that i can be creative and also compete with jennifer who is like the savant of creative thinking so this is one of our most conceptual challenges that we have ever seen fire and ice this is all about performance and about drama and creating something that's emotional on the plate and i hope there's a story to be told i'm curious to know the inspiration behind their recipe i would be very excited to have this challenge as a chef what would you do alvin fire obviously something spicy in terms of ice a nice chivichi you know the inspiration of fire could be about flambeing the ice side it could be an interesting ice cream or a cold dressing i would actually draw my inspiration from china they already work with a lot of fire i would probably make some type of a lobster dish and i would incorporate light sheets snow made with liquid nitrogen i was thinking i was going to do the same thing but i'm just grateful i'm on this side of the table look at andre he's using a cake cooling rack on top of a gas burner that's creativity today i am making a japanese-inspired grill platter i'm incorporating fire by making a fire pit next to my plate i love the smokiness of cooking over a fire i'm making beef ribeye red miso sauce a cauliflower sesame oil puree and a ponzu marinated charred eggplant tessa is an olympic athlete and she's always putting on a great show so i have to pull out all the tricks andre hi chef we have tessa three times world champions three gold medal are you inspired oh i'm very inspired today chef hi how are you so nice to meet you nice to meet you too so what are you gonna do for your fire i'm putting everything on the grill i love my wife and she's always taking me to japanese grill houses so i thought i'd honor her today i've been admiring what you're what's happening over here but can i ask where you're finding the inspiration for the ice component the ice component let's just say it's going to be a big bang you're keeping a lot of this under wraps yes i'm very intrigued i can't wait to show you guys best of luck thank you my surprise big bag ice element is dipping shiso leaves into liquid nitrogen she's so my plate is gonna be extremely creative this energy i mean it's so intense in here these are the make and break moments when you're putting your plate together in the last minutes i'm just sweating so much it feels like i'm training like an olympic athlete right now these last couple elements are really going to be the wow of my dish so let's go big or go home i'm having a smoke effect going a smoking puck giving off a continuous stream of smoke around the plate i plate my dulce ice cream pearls and then i light the candle so it can melt down a little bit and have a bit of sauce on the plate artistically i'm creating the look of a fire pit i want flames i love the creativity i was wondering what the ice component would be i think it's coming right now i want sprinkles and sprinkles of shiso leaves shattered all over the entire plate this is my only ice component and it has to work ten nine eight seven six five four three [Music] wow so nervous for them hey man andre can you please bring up your dish i call this steak by the fire sake marinated ribeye with ponzu marinated eggplant and sesame cauliflower curry the presentation looks spectacular the ice element was very theatrical let's see how it all goes together [Music] very tasty very savory beautiful cooked rib eye lovely medium rare and the flavor of that shiso leaf is unmistakable thank you chef a dish that was well executed well thought out extraordinarily well presented and what it says is how far you've come wow thank you chuck hi how are you i'm good i have to say i love the choreography with the shiso leaf thank you oh my goodness so many textures come through i love those japanese flavors i've spent a lot of time there skating and touring and this dish feels like a home away from home well done thank you very much andre you've gone a long way in terms of presentation i see perfect symmetry the mattress of color the white the red the green the black very very zen i'm gonna try the on mommy so this has been charred i thought that that's a interesting way to do it instead of just steaming it wow by charring it instead of boiling it okay you retain that sweetness and that char just gives it the extra smoky flavor you're on fire don't let the ice cool you down thank you chef to have an olympic gold medalist in awk over my dish i'm just so proud of what i did andre what inspiration are you drawing on today today my menu is inspired by my entire family so for the appetizer i'm making a lobster run down it is a coconut milk cooked down lobster for my main i am making a curried goat basal that's a korean dish and i'm putting my take on it and for my dessert i'm making a deconstructed taron which is a filipino springer all right andre jennifer for the last time are you ready yes sir the time starts no i'm working on the rundown so i got a head a tail oh yeah boil it i'm doing this for my dad he always made run down at his restaurant and it would fly off the shelves that's gonna cook up a bit hi there andre hey chef so tell me about your appetizer a rundown is basically fish cooked down in coconut milk and today i'm elevating it by putting lobster with a caliber puree and well dumpling so i'm assuming that you've cooked lobster this way before never never cook lobster never cook lobster do you think that was wise pulling lobster out on such an important night like tonight i gotta pull out all the guns today so taste every element right yes seasons like a king raz i need a sous chef man [Music] [Applause] i'm making the dumplings today like some gnocchi it should take about five or six minutes to get a nice cook on it no i'm playing time i'm looking down at andre's station and his dumplings aren't boiling if they sit in just warm water they get tough i don't know what's going on with it not a good move that's not good i'm trying to shoot for the stars right now i cannot make any mistakes today oh dear i want to make sure that it's cooked properly so i change burners and i put it on the blast burner and i crank it up good do you think one minute one minute service is coming to pick up your dishes you got this come on nice that looks amazing wow thanks guys looks fabulous thank you 10 9 8 7 6 five four three two one ends up i don't care that i never cooked lobster before this is my last cook in the masterchef canada kitchen you gotta go big or go home up for tasting is andre's lobster rundown with a coconut callaloo puree on a bed of boiled dumplings i love what i say on the plate it's caribbean carnival it's all about those great colors and i think the proportions are really spot on you can see there's a lot of imagination behind the dish it is a good balance of savory sweet bitter and you can identify it all nothing is overpowering each other which is very very important you can see the lobster is perfectly cooked i can't believe this is andre's first time ever cooking a lobster this calorie puree it is silky smooth and i like the coconut reacting with the usually very bitter flavor coming from this very leafy vegetable there's only one misstep in my opinion the dumplings are slightly tough and that's because his water was not boiling oil come on come on let's go [Applause] oh my god i really wish i could hear what the judges said about my dishes i know i did them well so hopefully they see that these home cooks have been cooking solidly for two hours the pace has been brutal they cannot lose that momentum right now it's crucial and andre is doing an elevated version of a classic filipino dish i'm making a deconstructed turon a taran is a plantain coated in brown sugar and wrapped in a spring roll and frying hey there andre hi chef so was this something that you would eat growing up since i met my wife her mom has made it for me almost every single week so how are you going to make it really special the jamaican part of this is the grapefruit soda snow and i have a stout and coconut condensed milk sauce here and i have a nice irish moss red seaweed ice cream to go with it they sound like amazing unusual ingredients all coming together yes jeff good luck this is my first time making ice cream and the grapefruit snow and yeah i just hope it turns out well look andre is using five spice powder to flavor his waffle what a great idea five spice is used a lot in chinese cuisine what i love about this waffle is i've never seen a chinese five-spice waffle before five spices similar to allspice it's quite strong it's gotta be very careful use too much it's gonna be bitter and nasty okay that's the last one man this dessert is pretty bold it looks very simple but it's pretty complex oh shoot that one's not ready i'm gonna re-freeze this my grapefruit ice isn't frozen very solid and i'm worried that i'm not gonna have enough time you can see how hard andre is working my entire masterchef journey is riding on this one dessert the final dish your dessert has to be ready in two minutes you got it come on two minutes oh that's nice can i find words to describe how i feel i've never been so proud of andre in my life come on andre look for it one more minute come on look how soft that ice cream is that andre's scooping out it looks gorgeous wow these dishes look pretty incredible to me yes jennifer 15 seconds finish strong finish strong ten nine eight seven six five four three two [Applause] i've literally given everything into this cook like i'm super wiped and i'm super pumped that i just finished it andre please tell us about your dessert today i have a deconstructed toronto i paired it with a stout sauce also a chinese five spice waffle some caramelized plantains for the crunch and the snow is a grapefruit soda snow i'm a sucker when it comes to the desserts and i just love a really well presented dessert and this looks inviting it looks fresh it looks clean well done thank you chef [Music] andre i love the different elements in here you have the caribbeans you have the philippines you have the chinese all put together but what i like is the balance of spice as it goes from the ice cream with the irish moss with a nutmeg and then it goes to five spice into the waffles and then you end it with the grapefruit a great blend of spices of different textures just a small tip so missing a little bit of salt because sometimes on a very rich dish like that salt can cut it down and bring out more from the spices okay the ice cream it's just perfect perfect consistency flavor texture that is a great ice cream with the backdrop of a wonderful crumbs which does represent sand in a kind of way it's part of the caribbean certainly what i look for when i go to the caribbean this dish to me is modern jamaican it is really sophisticated but yet it's very playful and i see that you really pushed yourself hit a new height it's amazing to see just how far you've come it's amazing thank you chef watching the judges taste my dessert was a real treat it feels great that they understand exactly what i tried to do doing great andre you got it these ones are a little too big everything you got to look good keep going keep going two different approaches jennifer is going very conceptual and andre is going rustic caribbean but the flavors that he knows and loves i'm making a curry goat basam my wife is inspiring this dish because she always takes me out to a million asian restaurants i'm bringing a jamaican curry goat dish into a korean dish nice knife skills my osan platter will be made up of goat two ways i'm braising goat loin and i'm currying goat also caramelized kimchi that hot a green mango salad and a green onion ginger sauce well that's good korean caribbean i like that if you can get it right you're going to get beautiful combinations of flavor and spices doing great andres 30 minutes 30 minutes for your entree what is that andre gochujang it's like a spicy red pepper paste is that for the salad too that's for the mango salad oh nice is it good could use some thing to mellow it out more honey yeah and some lime i just got to make sure i don't overthink everything and just do what i do best flavors get uh some salt in there [Music] he still has to do the other goat this is goat loin i'm serving this goat two ways for the curried goat in the pressure carca almost there it's gonna have a pulled pork consistency but the braised goat is gonna be nice and tender like a filet mignon i'm gonna braise it baste it in butter and get it nice i'm looking for a medium rare coke on my goat line if i don't get the cook on this goat right i'm just handing the trophy directly to jennifer next up is andre's entree a curry goat bow sam with pulled curried goat sliced goat loin caramelized kimchi and a mango salad in gojujeng sauce first thing in my mind is i really gotta dig into this dish once you smell that roll mouth the curry of all the spices coming from korea and the caribbean and making it a balsam okay something wrapped in lettuce which is gonna take the edge away from the heat is perfect look at the color on the goat loin it's perfectly cooked perfectly rested i am really excited to try this [Music] i got to tell you the flavor is out of control it's so multi-layered there's so many flavor components to it it's sweet there's acidity wonderful development of spices and heat the flavors are absolutely magnificent and that is andre's gift that perfect cooked roast loin the wonderful savory flavors of the curry that kick a pea from the kimchi and the mango a bit of caribbean a bit of korean mixed together this dish is fusion at the highest level and not back from a guy from scarborough you

Channel: MasterChef World

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Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef canada, masterchef canada season 6, masterchef canada compilation, masterchef canada andre, andre bhagwandat, masterchef canada best andre dishes, best dishes masterchef, masterchef canada andre and jennifer, andre bhagwandat dishes, masterchef canada best dishes

Id: czMSGxYk2tQ

Length: 39min 49sec (2389 seconds)

Published: Sat Apr 30 2022