Championship Pressure Cooker | MasterChef UK: The Professionals | S02 EP27

professional chefs all want to break into the top ranks of the world's culinary Elite deciding who has the talent to cut it is MasterChef Judge Greg Wallace I think that dish looks magnificent absolutely lovely and culinary Legend Michelle Rue Jr with two Michelin stars he's expecting Perfection that's got bags of flavor it's delicious cooking doesn't get better than this we're nearing the end of the search for a professional MasterChef Marianne Daniel and Steve are the last chefs standing but only one of these gifted Cooks can walk away with the championship title today they face one of their toughest challenges to date which will test their talent versatility and perseverance really totally totally under pressure and it's not good news at all every plate the same yeah come on Steve you're gonna have to go quick enough go go go now is the time service ultimately we're looking for a chef that has the Flair the talent the passion and the drive to achieve greatness they are going to have to cook like they've never cooked before coming a lot more real now how big this competition is now in the finals I do feel the pressure a lot but you've got to take all that pressure and turn it into into a firing power you've got to turn it around and make it something good the way for me to get that Crown is to just leave Michelle and Greg with no doubt that I am the best chef so that's what I'm going to do I'm going to put my all into it and just go for it it's only a few days to get everything absolutely perfect and there's two very competent chefs that stand between me and the master of title and it's up to me to Blitz them out the way [Music] today's challenge is all about creating a balanced lunch for a corporate event but not compromising on flavor or presentation one hour twenty off you go [Applause] of course lunch menu must be created from Pusa tiger prawns pancetta asparagus Tomatoes peas potatoes noodles and rice I want to see today elegant food beautifully presented and above all a really clever balanced menu we don't want over complicated plates of food we want to see respect given to that wonderful array of ingredients we've given to them [Music] Newcastle born Daniel started his cooking career doing work experience in a Country House Hotel and has never looked back throughout the competition he has presented some exceptional food I think it's very difficult to cook a piece of fish as perfectly as this and I think he's absolutely nailed it quick to look at good to eat it is smooth unctuous you have achieved the perfect parfait it's clever it's good there are signs here of brilliance but he doesn't always reach the levels of perfection demanded it was dry and and really mean the feeling should have been a lot moisture and better [Music] Daniel you are one of our final three how does that feel feels great absolutely great it was a dream of mine to get here and now I'm here it's fantastic I'm enjoying every moment of it you are learning rapidly the question for us is can you keep up the pace yeah definitely I think I can't keep up with the pace I'm a very quick learner I'm very passionate about what I do and I'll always give 100 so Daniel what are you cooking for us so I'm going to do a start of um King prawns between a little side sauce and sweet chili and a mango chili and lime salsa and then for a main course I'm going to do the chicken breasts on a sunbushed tomato and basil risotto um with some char-bought asparagus what about this menu is going to tell us that Daniel wants to go all the way to win this I really want to get that the presentation down to a tea today I wanted to be refined and perfect Daniel sounds like you got it to me well done thanks guys [Music] with a sweet chin sauce it's got to be careful not too much Sweetness in there otherwise it'll kill that lovely fragrant flavor of the tiger problem I think the judges already know what I'm capable of they can see what I can do it's just done to me now to show them how far I can actually take that Talent 15 minutes gone [Music] private Chef Marianne cooks for A-list celebrities and politicians and has a unique Classic Touch Rich it's up but in the past she has struggled with presentation I thought I'd been to me has to be taken out of that snack for it to be a blood being in a restaurant that's just really disappointing a shame to find a bit of a parent could have been a little more better trimmed there's a real lack of of attention to floors very nice yes very nice lovely it's all gone the pastry for that little tartlet is absolutely Sublime you've also upped again a bit because it's beautifully presented [Music] thank you Ryan what are you cooking for us hey I'm going to keep it very Mediterranean I'm going to cook a salad of prawns to start with with tomatoes basil rocket some olives followed by Rose pusan breast for the comfy of the leg served with a petty pois and broad beans and asparagus elephant says Marianne how are you going to Define your own style I think my style is food that leaves you feeling fantastic so very healthy they like but also very refined and so this is the perfect vehicle for me to do that what is it you've got to prove today I've got to totally deliver for you both today but also I've got to raise the bar again um just so you know that I mean business hard work this isn't it but you are in the final three how does it feel um it's quite a mixture of emotions it's agonizing amazing overwhelming and exhausting but wonderful um so I'm very happy to be here I'm going to make the most of it [Music] very clever she's giving us two cooking skills comfying the leg so it'll be slow cooked in lots of fat and then crisped up should be unto us in flavoursome I need to show more of my finesse and and delicate presentation on the plate which unfortunately due to kind of pressures and and feeling quite unsettled in the master chef kitchen it hasn't always been like that um so yeah I've got a lot more to say that judges [Music] 28 year old Steve recently stepped down as a head chef to work at Launceston place a well-known London restaurant his passion and desire to push himself has produced some inventive and exceptional food wow that's really out there I mean that is truly creative it is good very good but he can crack Under Pressure you need to get your timing right into the organization right okay it's not acceptable you give me 20 minutes for the shot it's going to be ready in 20 minutes short that's it now you're two minutes behind the piping has gone wrong and they're a bit too large they're not what we would serve [Music] you have 10 minutes left [Music] all right Steve what are you cooking I'm gonna do some prawns with some Thai flavors in there and some noodles and then the main course they're gonna roll the chicken into a Palatine poach that light in then roast it serve that with The Chicory wrapped in there prosciutto and some roasted new potato how are you going to make these dishes light yet still excite I'm just going to pack them for the flavor and use flavor combinations I know work so obviously that'll be a winner this is the kind of challenge that you relish Steve I just love to cook so just come in here with all this stuff in front of me it's it's great for me I just want to create something and I think to show you can do that is another challenge for me and I like being pushed foreign [Music] worked massively hard in this competitionist it's taken a great deal of effort to get this far and it's only going to take more as it goes on toughest emotionally draining it's just a lot of hard work to get the dishes to the standards you want them you have three minutes left on the plates please [Music] time's up stop [Music] have the finalists managed to create a light nutritious lunch menu that still reflects their culinary ambitions Daniel's first dish is Tiger prawns with ginger and lemongrass a mango chili and lime salsa and a sweet and sour chili sauce lots of lovely vibrant colors it looks appetizing and not too big prawns are well cooked well seasoned the sweet chili sauce is good but it is far too sweet the south side is really nice very pleasant very light I would like this dish without the accompanying sauce prawn is nicely cooked that sweet chili dip is sweetness but no chili it'd be really nice to give it a big smack of chili as well Daniel's main course is pusan breast with a tomato and basil risotto with grilled asparagus and confit tomatoes I think it looks really nice very appetizing for a lunch I think it works very intense tomatoey flavor which actually works very well with that chicken the chicken is well cooked well seasoned I'm glad that you haven't overlaiden the risotto with any cheese or cream so you've kept it really quite light flavor wise it I can hardly fault that love your flavors don't like the texture of the creamy risotto in there as well I like the flavors nonetheless I really do want to start getting 10 out of 10 for things I really do want the judges to start seeing things of mine are perfect I think all I need to do is just eliminate the little mistakes and just refine everything I do a little bit more [Music] Marianne starter is a salad of tiger prawns green beans slow roasted tomatoes and olives I think it looks great lovely colors very appetizing it's the kind of salad that I would want to dive into very well-cooked prawns very sweet and juicy the tomatoes are delicious as well the salad itself is slightly under seasoned I think portion wise it's good very very big flavors on there the prawn just about makes a showing but I eat it all and I think it looks lovely Marianne's second dish is roast breast of pusang with a comfy of the leg served with putipwa asparagus and broad beans with lemon thyme roasted potatoes and an aioli dip it is uncomplicated and unfussy but it looks sophisticated and it looks really elegant um it's I think it's an ideal plate of food for lunch that's got bags of flavor it's delicious chicken is well cooked I would have liked the comfy leg to be crisped up a bit then the roast potatoes are very good and I would have no problem in probably finishing them off it wouldn't be a light lunch it'll be a pretty heavy lunch but I would be enticed into eating them all I think that dish looks magnificent I've said it about you before you just get it I really like that if I have one complaint it's I think that you can have a little bit more flavor it took a while before anything hit but when those flavors did start to hit they were delightful lovely absolutely lovely you know I'm really growing in the competition I think my food's kind of developing all the time and I'm really excited the way it's going and um so what I take away from the challenge today is that uh I want everything to be more refined keep that presentation there get consistency with the seasoning which has really slack on my part and just yeah keep on onwards and upwards Steve starter is Thai Spice tiger prawns with noodles [Music] a very well cooked prawn well seasoned I'm finding it though lacking an acidity and one thing I have noticed you haven't deveined the prawn which really is a sin it can be full of grit sand and it's not particularly nice to eat and Visually it looks horrible nice textures well cooked noodles sweet prawn but not enough sharpness no chilly Heat I would eat it but it could have been so much sharper Steve is hoping his main course of roast balleting of Pusa with ondiv's pancetta and new potatoes will fare better it looks like there's a lot of work that's got into this it does however lack vibrancy and color my idea of a light lunch would incorporate a lot more vegetables or salad leaves bags of flavor in there Valentine is really nice well seasoned well cooked still moist inside the potatoes are really sticky because you've put lots of that sauce in there I just think it's lacking a bit of green a bit of color to bring it up to what I was envisaging as a light lunch the sharpness that comes out of that chicory is a lovely balance to the sweetness and the lightness of the chicken I'm impressed you get such big flavors out of those ingredients I don't feel it was up to the standard in there today that I've set myself I feel I've let myself down today and to drop that standard was really really disappointing some of the menus were not quite as balanced as I would have liked but the level of cooking was good great seasoned food well cooked well prepared it's the level that we were expecting these are finalists after all but there are a couple little mistakes from everybody you know and they're walking into a huge challenge next Daniel gave us some grilled tiger prawns and a very very sweet chili dip there was far too much of this sweet chili dip and it was far too sweet I didn't find it a particularly well balanced starter it was good but it certainly wasn't mind-blowing his main course I thought was really nice I enjoyed that tomato risotto it was well seasoned and it was all held together in a bowl with those really nice roasted cherry tomatoes and the grilled asparagus it worked well I thought that was a nice main course he's always known flavor we've said it before presentation was his weakness and he is growing he's getting better and better it's just a case of taking every day as it comes and trying my hardest I believe if I produce well and produce my best on the day I think that will be good enough to win me the competition at the end of the week Marianne definitely impressed me today because that I thought was a really well balanced menu and it had a theme and it was actually very clever the starter she had actually cooked the king prawns in the shell and then peeled them that meant that they stayed really moist and sweet that salad really did sing out it was delicious the only fault I could find was that salad leaves and the French beans were not seasoned enough that mine oh that was lovely that's that's yummy food and then you serve it all with a bowl of roasted salad potatoes and an aioli I mean you couldn't help but impress me with that lunch I mean that is just great it is a total roller coaster um and and one minute you're up one minute you're down and obviously you're only as good as your last meal but the only way forward and the only way I can win it is by delivering on everything and just upping the standard Steve's story Today Was A Tale of Two dishes all these energies went into the main course and he really ran out of ideas on his starter Steve starter was a big disappointment for me it should be a fantastic way to start a meal light and fresh zingy chili flavors however he didn't achieve that it was Bland he'd also forgotten to remove the digestive tract from these prawns that is not acceptable his second dish was beautifully presented elegantly sliced beautifully placed on the plate but it was just Brown there were no green vegetables on that plate in fact the whole menu was out of kilter was out of balance it tasted great though it was accomplished cooking but I don't think that it was really true to the brief that we gave him it's only earlier in the finals week and already I feel pretty exhausted so I just need to pick myself up and crack on with it really it's just about keeping up the high standards and pushing on [Music] today I'm gonna have to step up they are cooking for VIPs at a corporate event in one of the country's leading sporting arenas that sort of lunch does not come cheap those standards of those guys is high this is serious pressure they can't afford to mess up on any it has to be perfect they have to deliver [Music] with a lot to prove the finalists have to take everything they've learned today and implement it in the next tough challenge on the other side of London the finalists are about to face the intense pressure of cooking at one of the world's biggest football clubs Chelsea [Music] [Music] welcome to Stamford Bridge welcome to Chelsea Football Club the aristocrats of London where all the multi-millionaires come and expect not only champagne football but great food [Music] today you are cooking lunch in an exclusive box the clients have huge expectations the game is going to kick off at three they expect to be fed on time I'll figure out Chelsea is one of the world's richest football clubs in 2003 it was sold to Russian billionaire Roman Abramovich in a deal worth 140 million pounds [Music] like all major clubs Chelsea has developed their corporate entertainment with the most exclusive boxes costing one million pounds a season in three hours the finalists will be serving 16 VIPs including double gold Olympic rower James cracknell and England cricket star Kevin Peterson we'll all be expecting a fresh and healthy lunch this is just the most fantastic opportunity it's kind of a once in a lifetime thing so I'm just so excited I'm in the final now there's no room for any errors and you know we're properly properly on show today so it's you know it's quite a challenge so it's definitely one of the biggest challenges of my career cooking for people that expect Perfection and they've done a lot for this country and supporting this country so I think they deserve something a bit special I'm really excited to cook today to cook for These Guys these guys are sporting Legends and I'm a really big sports fan so to get to coup for these guys today it's going to be fantastic dream come true [Music] these guys have really got their work cut out it's an unbelievable amount of pressure to get those 16 plates of food ready it's a phenomenal amount of work to fit the brief of a light and well-balanced menu Marianne has designed a starter of crowns of English asparagus served with poached pheasant eggs and a morel and spring black truffle dressing [Music] Marianne is there anything in particular worried about once the crowns are done they're done and they're sorted and they look beautiful but they're very difficult obviously they take a lot of fiddling around with so you're gonna put the tips in here the stalks in the middle and then tie it yeah Marianne you have got a lot of work I know that's a very fiddly job and you know they've all got to look identical yeah absolutely identical yes sir [Music] Daniel's name is roast lamb with polenta grilled aubergines and courgettes and a beetroot syrup right Daniel what's going to impress our VIPs I think the bean crisp flavors the the presentation on the plate and hopefully they'll see my passion coming through in the actual dish okay maybe you better crack on and move it is making strawberry and elderflower jelly with yogurt sorbet foam and just deserve it for um I've tried elements of it uh I've tried the jelly out I know the Sorbo works and I know all the elements work I've haven't done it all together the finalists now only have two and a half hours to prep before moving upstairs to a finishing kitchen time is of the essence as the match will not wait for them [Music] with time against her Marianne still has to peel 110 asparagus Spears make sure that they are cut to exactly the same length and then delicately tie them together to make 16 perfect crowns 15 more to go [Music] one hour [Music] Marianne's struggling to keep on top of her workload when the fire alarm goes off come on guys okay come on come on back to work quick quick come on guys although it's a false alarm it has caused major problems no gas do you know when it's going to be back on the fire alarm has automatically cut the gas off the Marion Concord asparagus Steve Can't melt his journey for his gelatin Daniel can't roast his bones through his sauce the pressure is piling up the gas is off luckily my asparagus was just staff but I can't cook the other half so yes it's worrying um but um at the end of the day you're just gonna have to push on and get around it somehow it just means that I'm not kind of on the roll that I originally was so yeah I'm really under pressure and it's not good news at all [Music] it's taking time to get the gas and everything switched back on so um it's probably behind by the end of the day it's just a case of working hard and getting through it top of the fire on slowing Daniel down he has another problem you know the standard we're looking for yeah that's a clean bone yep all of this to be trimmed down beautifully presented a lot of work there I love a lot of work when I ordered the Lambs in I was expecting them to be French trimmed which would mean they actually had all the sinew and all the mess taking off the bones already um unfortunately that wasn't the case Daniel said it's taking him extra time because he had to French trim the lamb himself come on this professional MasterChef he's a professional he should be able to swim out in that challenge [Music] with time running out Steve must ensure his jellies are set his yogurt sorbet is frozen his champagne foam is the correct consistency and his tweels are baked to Perfection tell anything wise are you you're doing all right um yeah I think so is my most pressing thing is getting a jelly and just stewing the strawberries down at the moment I need to pass them off and blast fill the liquid and the tour base and silver as well that's ready to go in the machine so I think that'll be okay [Music] therefore no dribbles need to get that in the blast chiller quickly Stephen yeah definitely Be steady careful careful huh don't trip up now finally Steve's jellies are in the blast chiller but whether they set on time is a Gamble 30 minutes guys 30 minutes until we have to start moving upstairs [Music] I don't know why I chose this starter it's a good idea at the time but they're not holding very well and I've got loads to do I haven't even kind of touch the rest of the dish yet so really totally totally Under Pressure Marion is struggling she has got serious timing issues here it's taking forever to tie those little crowns right Marianne we've got five here yep and you have half an hour are you going to be able to get them ready before 12. yes sir you know that you still have to crumb that bread as well yeah I know I've got loads there is an alternative serve it Loose yes so if it Loose exactly but I'm only saying that you're gonna have to make that decision you're going to push for it good that's what I want to hear well done go for it then go go I'm not sure if I picked the right time to really push myself but um yeah I'm pushing myself so I'm determined to come out on top after 15 minutes in the blast chiller there's a problem with Steve's jellies yeah plaster has made a bit of a mess of the jellies the fan and they're so strong it's kind of blown them across it's a bit of a cleanup job there later I think but is it setting uh it's setting yeah it's getting out I think should be good meanwhile Michelle is concerned about Daniel's timings you're thinking about the lamb yeah yeah definitely yeah roasting tray ready I am thinking about it don't just think about it do it do it I want the rack of lamb to be neat and perfect he has to get that lamb pre-cooked before we take it upstairs and that is a major issue because timing is of the essence at noon finish their prep before traveling upstairs to the finishing kitchen that's looking good Charlie's here guys come on let's load up let's go Now's the Time [Music] come on around I've got two more left to do Seth well done yes well done once upstairs the contestants will only have 30 minutes to finish cooking and plate up their 16 dishes timings have to be spot on as kickoff will not wait [Music] guys have you got a spare pair of hands um can you lay the plates up yeah just don't give it a knock at all because it's so fragile even though Marianne has finished her crowns she still has 35 eggs to poach her morel mushrooms to fry and her bread crumbs to cook feeling really Under Pressure I'm a little bit worried about the asparagus crowns some of them need a little facelift service times coming up pretty soon and this kitchen is very small and really hot [Music] your lamb how's it cooked now at the minute that is still blue it still needs six minutes through the oven two or three minutes to rest and then I'll carve it from there I would recommend resting at the very least 15 to 20 minutes yeah the longer a rack of lamb rests the more tender it will be work back you say five six minutes roasting time I have my doubts if that's blue okay you can't afford to miss something has to be just perfect take that on board work back yes chef [Music] It's One o'clock And the VIP guests have started to arrive at the one million pound corporate box hosted by Adidas MD Jill Stead Focus guys I can see one of the crowns collapsing yeah attention to detailer come on keep it neat and tidy just remember who you're feeding [Music] colors I would like them to be um but they're nearly there lovely crowns I'm glad you managed it come on come on come on let's go well done teamwork I love it you happy with that Marianne yes sir okay Marianne that's it they are all in okay Chef come on let's get it going okay guys can you just take it really silly because they're really delicate thank you very much magic well done thank you not a problem Oh my goodness Marianne hopes the VIPs will find her crowns of English asparagus poached pheasant eggs and a morel and spring black truffle dressing light balanced and delicious yeah the style looks pretty good I don't know how it's going to Taste asparagus and eggs different combination one I've never had before but I'm looking forward to trying it oh the egg's very nice nicely cooked um a lot of asparagus but it's nice uh presentation is really good spiral is really really soft um eggs growing nice texture to it lovely really nice the Truffle is nice because it's so meaty so even though it's a vegetarian dish it gives it a bit more substance I think I think it's a winner that works really well the asparagus have personally cooked the Truffle there is nice and fragrant I think it's missing just a pinch of seasoning just a little bit more seasoning would be good presentation is really nice and I think it looks really neat and special I'm happy that I pushed myself now but like an hour ago I was just I didn't even have time to think why do you doing that menu but at the end I think it's going to pay off so I'm happy that I've pushed myself [Music] all right if you're happy with it yeah smells good everything is at stake for Daniel as he does his final check on his lamb look at that spot on well done lovely look at that that lamb is perfectly cooked I'll show you how to put one of them [Music] if you start over here keep it neat and tidy one put into missing that's it okay come on every plate the same yeah pleasure guys that's it let's go yeah I'm gonna go with the first wave [Music] Daniel is looking to impress with his roast lamb with basil polenta grilled aubergines and courgettes and beetroot syrup this is magnificent mate absolutely perfect it's fantastic I like it real good I find the sweet dressing a bit too sweet and a bit still really nice it's been a push there was times I thought I'm not gonna quite make it but I've made it and I just hope everybody out there is enjoying it I hope Chef Michelle enjoys it as well the polenta is well cooked but it's lacking in seasoning the beetroot syrup is delicious adds a real bit of sweetness to the dish the lamb is cooked to Perfection it's tasty flavoursome he has done well are you getting there Steve yeah just assembling them cool remember be ready on time yeah yeah they don't want to miss kickoff the Blaster the blue some of the um jelly out the side of the plate so I've just cleaned that up it's left the edges a little bit rough but generally foreign [Music] Steve they're ready go go go now is the time yeah service [Music] okay thanks thank you very much Steve's pudding is strawberry and elderflower jelly with yogurt sorbet a champagne foam and a black pepper tweel that is really delicious I hate jelly the most pointless food in the world but actually it's really really I think this is very special food really good if I saw your sorba in the ice cream section of the supermarket I've walked straight by but not maybe not anymore very fresh um edgy with the champagne film and the yogurts ice cream is very nice I like it the combination here magnificent absolutely love it I want some more foreign [Music] is delicious it's just right a little bit of sweetness lots of sour yogurt flavor really good the champagne froth is really nice you can really get the full flavor almost the Fizz of the champagne which is great it's cute refreshing it's seasonal it's fun it's everything that dessert should be in previous rounds about difficulties with dessert so to come out today and hopefully pull it off I'm just relieved that the jelly set and uh didn't end up as being a strawberry consummate with a foam on top of everybody I think we thoroughly enjoyed our lunch this afternoon the combination of the starter really really good though put together fantastically well the main course the meat was fantastic and I think everybody enjoys the desserts I mean every single one of us wanted more so thank you so much and hope you guys are okay it was really nice a real you know pleasure to be cooked for like that it's awesome thanks and good luck [Music] it's about a really fantastic walking in there it's a massive Round of Applause and cooking for really talented Sports men and women it's fantastic amazing opportunity [Music] to have Kevin Pearson say that he loved my main course it was a fantastic feeling it's great it puts you on a high really trapped after that feedback it was um just what I was hoping for really is as much as I could have expected so really pleased with the final of this Master Chef Championship looming to maintain the incredible standards they have risen to or risk losing the title his ups and Downs together he can really deliver I think after today I've shown the judges how committed I am I've just got to get Perfection basically nine out of ten isn't good enough for me anymore I need 10 out of 10 every time though Marianne has also been accused of not always reaching Perfection but today she's shown she can push the boat out when it really matters it's fantastic being in the finals but come and win it is just amazing it's my hopes it's my dreams and you know I'll be honest I'm totally desperate to win it of course I want it more than anything Steve and buckle Under Pressure but when he gets it right his food can be modern creative and inspiring today's given me a massive amount of confidence to think that I can push on and and win this and take it all away it's it's given me that enthusiasm to go on and hopefully Delight the judges [Music] finalists are back in the spotlight cooking historic dishes for an elite dinner at the Royal College of Physicians oh yeah no has to be cooked you are gonna have to move your backside come on [Music] [Music] foreign

Channel: MasterChef World TV

Views: 22,003

Keywords: Corporate Lunch Challenge, Culinary Battle, MasterChef Finale, Michelin-Star Expectations, Top Three Showdown, cooking show, cooking vidoes, full episode, gregg wallace, master chef, masterchef, masterchef UK, masterchef full episodes, masterchef the professionals, masterchef tv, masterchef world tv, michel albert roux, michel roux jr

Id: 9BLYWlGqmaM

Length: 43min 39sec (2619 seconds)

Published: Sat Nov 11 2023