Good Things Come in Small Packages in MasterChef Canada | S02 E09 | Full Episode | MasterChef World

time on MasterChef Canada Michael's red team took the cake and a shocking double elimination we're sorry Cody and Andrew of the toughest competitors home adios tonight there are two mystery boxes and there's one big surprise chef Graham Elliott how home Cooks of Canada the top eight are inspired to up their game it's Tammy versus Sabrina versus Jennifer it's gonna be a battle it's not your finest Hour it is time to take Sabrina down [Music] I feel amazing um top eight in Canada I see Tammy and myself in the finale every time I walk in that kitchen I just think about my six kids at home and that's all the motivation I need this competition is so important for my food dream I want to create Wild game cookbooks welcome back everyone you'll notice that today there's one big Mystery Box up front as well as the small mystery boxes that are in front of each of you all of these boxes big and small contain the inspiration that you need to take your cooking and presentation skills to a whole new level are you ready to find out what's under this box [Music] I have no idea what's going on with this huge mystery box but it's definitely got the wheels going on in my head [Music] please welcome a very special guest chef Graham Elliott howdy home Cooks of Canada [Music] plain chef and Master Chef U.S judge chef Graham Elliott for MasterChef us comes out of the box laying down all he's what every young Chef aspires to be he's one of the youngest chefs ever to earn his first Michelin Starlet he's a genius holy original thank you for having me I'm very excited to see what you guys put on a plate and represent Canada what I love most about Graham Elliott is his love for food his plating my food dream is to run a chef-driven restaurant like Graham Elliott Graham is a Michelin star Chef known for his extraordinary food and Innovative plating and his signature style has inspired the ingredients under the mini boxes in front of you are you ready to find out what's underneath those mini mystery boxes one two three lift how beautiful right all of the ingredients that you see in front of you were hand chosen by me you have the most gorgeous Quail beautiful sardines straight out of the water fresh beans radishes Swiss chard tomatoes [Music] what am I cooking from elves today's mystery box is about turning those stunning petite ingredients into a delicious work of art that will impress us and chef Graham Elliot being a big guy my specialty is not attention to find detail it's not pleading I'm gonna have to get out of my comfort zone I'm working with these itty bitty ingredients I heads at home I am used to cooking large portions so trying to figure out what I'm gonna do with these tiny little veggies is gonna be a challenge you have 60 Minutes to prep cook and plate your breathtaking dishes are you ready your time starts the vegetables are too tiny I'm just scraping by right now no more scraping by it is a big deal that it's only eight of us left so I hope to prove my work today so great this is an incredibly interesting Mystery Box tell me what would you do with these ingredients sardines they're more forgiving you could do something really quick like a grill or sear or even do a quick pickle you know like you would do a herring I am making today a sardine Crut which is like a beef wellington but I'm stuffing it with sardines instead I think I grill the sardines and I would do the vegetable Crudo like a little vinaigrette with all these raw vegetables but I let the vegetables really sing this challenge is almost like the acoustic version if you were in a band Quail so unforgiving but it's the one that could give you the most reward if they can nail that temperature on it it just shows they have that technique I'm gonna do a little spin on chicken and waffles with a quail and potato salad on the side I want everything to be proportional but keep it cool and trendy at the same time that's all what I'm about you have 30 minutes left John how are we doing good welcome to Canada thank you so much it looks like you are in a whirlwind you've got like 10 feet of stuff all over the place yeah I'm just trying to make a little pretty plate I got some uh Quail I just put in half I'm gonna put it on the grill it's got some sumac on it put some butter Under the Skin never worked with something so so tiny there's not a lot of fat in it so just make sure that you do not try to get it crispy but then overcook it at the same time yeah I'd rather have perfectly cooked quails and Well Done Quail with crispy skin you know what I mean yeah for sure thanks all right good luck thank you Sabrina how are you hi oh boy I'm Starstruck what do you have going I've got a vegetable medley pickle quick little pickle I love this idea I'm soaking some beautiful sardines with some salt and lime wow so have you done this before I've done grilled sardines the fact that you scored these and not only scored them but I mean look at that they're perfectly spaced apart you look like you know what you're doing thanks Chef good luck Graham Elliott what David how are we doing good Chef how are you I'm doing awesome tell me what the dish is I'm doing a quail stuff with the tops from all the veg and then I'm gonna roast them together with the legs and then plate it with all the beautiful veg that you provided you're the only one so far that's doing something stuffed and has deboned the legs so that's like showing me that you have a ton of skill and that you also are like driven to getting it to the next level now it's do you have the wherewithal to make it happen I do all right they look good I'm excited thank you with traditional flavors and hopefully this will come out nicely 15 minutes yeah 15 minutes left [Music] I am making a Country Biscuit to go alongside my sardine just because we're working with little ingredients doesn't mean that you can't make a big impact Tammy how are you hi what do you got going on here right now I'm doing a lime and cilantro cream sauce for my sister and I'm gonna do like a little Swiss chard Tower I'm doing a fried sardine in a little bit of flour because that's the way my mom does rainbow trout so it's Tammy versus Sabrina versus Jennifer in the Sardine challenge it's gonna be a battle Sabrina and I we just butt heads when I see Jennifer Cook these guys are really difficult to cut I feel bad for her I'm gonna cut myself the two of us it's just friction it is time to take Sabrina down I have no idea how I wipe this dish to look the home cooks are battling to impress guest chef Graham Elliott I'm Starstruck using a mystery box full of many ingredients all right so let me tell you guys first and foremost I didn't know what to expect but the level of cookery is Top Notch David is doing coil with legs boned out and he's doing the breasts and the carcass stuffed with all the tops of the baby veg it smells awesome Jennifer stands up for me she's doing some type of a biscuit I'm not too sure that's gonna work well with everything I don't know if it's integrated into the actual idea Michael is doing go take on Chicken and Waffles he's just grilling the quail I think that's an interesting approach he's had a bit of challenge with his plate presentation in the past okay first you have five minutes left I want to see some really fantastic playdate my presentation normally sucks so I gotta really focus the one thing that can really lead them down the wrong path is by putting too much on the plate less is more it's restraint that is a tough thing when you're a young enthusiastic one minute the judges are going to be impressed by my plating it should be as close to gram-esque as possible I hope the judges want to taste this eight seven six five four three two one heads up all right the judges will now take one final look at the dishes for tasting the winner of this Mystery Box will receive a huge advantage in the upcoming Elimination Challenge I've been in the middle in this competition for the most part and I have to be called up to that Podium I want to have the best dish yeah I have to be one of the top Cooks tonight I need to prove that I have what it takes to actually win a challenge on my own the first dish we'd like to see has been made by a home cook that makes beautiful rustic dishes but today they plated with finesse and originality please bring your dish up Tammy hey Tammy nice job Tim Tam what I've prepared for you today is a pan-fried sardine I created a little Tower of Swiss chard and then I pickled the radishes and the beets then made a small salad first thing that draws you in this the beets gorgeous candy stripe golden red [Music] really good great cook on the fish it's full of flavor beautiful thank you John thank you well the presentation I think is is quite beautiful thank you you've used a large plate but you used it well foreign [Music] absolutely delicious crisp powder skin certainly not overcooked nice and moist nice job thank you feeling very good about what created and what I have the ability to do the second dish that we like to taste was made by a home cook who created a dish that fully honored tiny beautiful ingredients with attitude and style Sabrina please bring your dish up to the front [Music] I made grilled sardines laying on a medley of pickled vegetables and a simple soft-boiled potato dressed in lemon juice and parsley still glistening not overcooked everything seasoned perfectly the only thing I would do is some kind of sauce component a light little vinaigrette just something to help kind of enrich it but aside from that near perfect dish thank you [Music] beautifully cooked you're definitely someone that should not be underestimated because you are a threat in this kitchen great job third home cook on our list plated a dish that was so Whimsical and delightful it brought a smile to our faces I hope I get called up John please bring up your dish right we have a sumac and butter grilled Quail with a array of little baby vegetables when you're physically imposing you're a big dude you got the grill pan going so I'm thinking all right some like dude food then you come up and you present a plate with polka dots of sauce just seeing this dish should be like wow he's definitely one of the Front Runners this is beautiful oh thank you you know Quail it's so small it's getting Cooks just right see that you know what it is perfect awesome [Music] it's hit with a lot of lemon it's got this acidity cutting through it but it tastes like Quail it's not obliterated by the sumac it's a pretty awesome dish it should be really proud good job John you got the baby Tomatoes here with the puree yeah [Music] wow that red pepper Perry matches that tomato beautifully here you have two vegetables that amplifies the taste of each other you're getting there you're getting me fine one of these days you may have to get long pants Tammy Sabrina maybe I can win this Mystery Box challenge now it's customary for us to taste three dishes in a Mystery Box challenge but we're gonna try one more dish I'm 100 sure they're gonna call my name they have to please step forward [Music] David [Music] David of course it's a stuffed Quail with seasonal roast bench and parsley aioli I love this plant it's very very natural and organic where'd you get the idea for this I actually love working with whole animals it's a small one but I just like doing that type of preparation I love the sauce nice roast on the vegetables nice color on the skin this is a dish that not only is delicious but it's one that you want to photo and like you know tweaked everybody good job now we're going to take a moment to discuss the full best dishes [Music] dishes [Music] standing up there I have butterflies in my stomach I would love to have an advantage finally to think that none of them get paid to do this these guys can easily be in a restaurant it was a lot of stand-up dishes okay so we know who it is absolutely I want to win this Mystery Box challenge more than anything just to show Graham Elliot what type of home cook I am [Music] the person that made the best dish in this Mystery Box challenge a big congrats David you should be very very proud of being able to put that dish together in my cooking life I've never been so happy because Graham Elliot actually noticed how much passion I put into before we go into the pantry I need to thank chef Graham Elliott thank you sir Raymond was an honor to have you with us today guys thank you so much for having me and letting me try your food I look forward to eating at your restaurant sometime in the future for winning today's Mystery Box challenge you will receive a huge Advantage please follow us into the MasterChef pantry the winner of the mystery box David is now in control of the elimination challenge David welcome back to the MasterChef Canada Pantry feels great to be back in here your first Advantage is that you don't have to cook in today's elimination challenge pressure's off feels great your second Advantage is that you get to decide the ingredient that everyone else will have to master to stay in this competition you have three different ingredients to choose from but they all have two things in common they look intimidating and they taste delicious your first option a selection of gorgeous gooey duck Cherry Stone blood and savory clams have you ever seen anything like this before absolutely Born and Raised on the west coast that's some of my favorite stuff right in there have you cooked with gooey duck yes really wow your second option it's hands down my favorite Seafood delicate and delicious crab your third and final option is a red delicacy in North America but considered a staple in Caribbean Mediterranean and Asian cuisines extraordinary conscious and sea snails they add a sweet layer of flavor to any Seafood dish growing up as a child my family would Harvest on the West Coast snails of All Sorts wow you're a busy home cook when you're not pouring concrete oh yes you might not want to set out this challenge I may not but I will so David who do you think would be most challenged definitely Christopher it's way out of his wheelhouse I think Tammy would be good with the gooey duck and the clams I'm not sure how many times Tammy's cooked those Periwinkles and conch so David which one of these delicious Seafood Delicacies are you going to choose I choose David walking out of that pantry with that smirk on his face it's like oh what are you making us do you little guy you my strategy is to get strong home Cooks out of here as fast as possible because David was the winner of the Mystery Box challenge he's safe from elimination David's second Advantage was choosing the ingredients that you'll all be cooking with today once again David's controlling what I will be cooking he doesn't talk much but his brain keeps like your ingredient is in the pantry you have seven minutes to shop for everything you need are you ready go I hate you holy garbanzos Periwinkles snails and conch David oh my God oh my goodness never made either of them get your snails that's a lot of snails how the heck do you elevate sea snails like at home we just boil them or steam them put a bib on and we just start eating anyone see Brad I actually eat a lot of conch at home so I know what it tastes like I feel like I've lucked out a little I'm just going through the dish in my head right now got the garlic up the shallots I have an amazing recipe for both these snails and cons I'm going to deep fried and make some fritters out of it you're welcome sauce magnet IC before we start the clock there's one more layer to this challenge one that David doesn't even know about a Twist that will put all your skills to the ultimate test in the pantry you all chose the ingredients that you need to make your dishes truly same now we want you to leave those ingredients behind oh Jesus as you each move to the station in front of you going really I was going to win this challenge it's mind-blowing I'm hoping whoever I'm switching with has something half decent in there today you'll be cooking with another home Cook's chosen ingredients I am very deflated I had such a great idea Michael does a beer in the basket yeah I wanted to drink it what the hell Jennifer cheese and fish Sabrina's got the weirdest assortment here she has like no seasonings besides salt and then stuff I've never even heard of she got a Christmas present early Sabrina's basket is pretentious a great chef can make beautiful things happen with whatever ingredients they find at their fingertips and we want to see you do exactly that today are you ready yes you're 45 minutes starts now I hate you Lynn you have the nicest nicest basket what you have like 150 sticks of butter man I'm French I am going to take all of the fatty milky buttery products that Lynn left me and throw them out I see Christopher's basket and I see dried Mexican Peppers maple syrup I have no clue what this kid was gonna make this challenge is all about adapting you do not adapt you get wiped up I'm working with Tammy's basket I don't know where she was going with all this Dairy and seafood from where I'm from we don't do that there's corn in there some butter there's hot peppers I'm making chowder I really have to get that broth going and lay on those flavors I'm working with Sabrina's basket at first glance I was thinking what the freak are these things but I can go Italian with them I'm Loosely basting this on a classic Italian fish stew sea snails too them like clams and mussels they need a good quick Fierce Heat steam them up a little bit of broth white wine Touch of garlic super super light but overcook them they are rubbery like elastic bands come on buddy I'm making a corn and red pepper puree I want to impress the judges by doing two dishes for the competition is getting harder and harder every day this is Michael's basket I decided to make a snail paella tomatoes and it's Seafood just gotta trust my intuition make a beautiful dish and not go home today this is crazy I love Seafood so I've decided to create a hot Ceviche because I don't want to hide the Conch I want it to be presented the way it should be I've never made Ceviche before and I'm throwing curveballs I just go with the flow the cash is very tricky it's very difficult to get out of the shell this is freaking crazy man so I would suggest that they put it in boiling water for about five minutes that's when you want to pull it out right so it comes out easily there you are little guy Sabrina what's up what's up how you doing finding a conch how did you prep this conch to get it out I parboiled it for about a minute and a half okay shocked it in water quite shocking in water I would pull that out while it's still hot because right now it's all seasoned back up on you and if I probably put it back in it might be overcooked though that's what I'm scared of remember this is an elimination challenge there's absolutely zero room for air in here if I can't get this conch out of his shell I'm going home what's happened now is the flesh inside the shell is completely retracted and it's stuck too much we're only doing the cooks have just 45 minutes to create a ditch with conch and sea snails with the added Twist of using another competitor's ingredients are you kidding me conch and sea snails are gonna totally mess these guys up I have eaten conch and snails before I've never prepared them Jennifer what are you making here it's kind of like um chupino chupino is a fish stew right right and so there's beautiful ingredients here are you comfortable with snails they're really strong smelling and I'm just worried that it might be a little too much so Jennifer who's going home well it's not me my motto is going home is not an option and I'm going to make sure of that today good luck thank you Michael hello Chef how are you I'm will thanks how about you I'm a little frazzled at first I was my trouble was that I was looking at the the ingredients as if I was lint that's impossible tell me what it is that you're gonna cook I'm gonna do a nice fresh conch Ceviche now have you worked with Conchita well I'll let you carry on thank you so much thank you I want my Ceviche to be well marinated with a nice oil dressing on it but I don't want it to be too acidic I don't want it to be swimming in lime juice steaks are high because we're in the top eight yeah okay okay okay I gotta do something different I gotta get out of my comfort zone I have not yet made a pasta in this competition let alone in 45 minutes I'm taking this risk hey John how you feeling I was a little bit around at the start but now I put it together make it past enough we got a fettuccine and a white wine cream sauce and then we have the Periwinkles It looks interesting good luck thank you thank you ten more minutes left I'm feeling stressed out right now I'm totally questioning my decision to make two dishes I'm telling myself are you insane are you stupid what were you thinking [Music] Jennifer's making what she calls a chapino which is which is fish stew unfortunately a fish varieties to make this a very authentic stew well it tastes really good John those big football hand making pass I'm really looking forward to tasting I hope he gets it right Lynn is really cutting it close here she's just starting to Plate now one minute you have one minute left right down the wire oh this is intense I think I infused that flavor of the Conch in there [Music] nine eight seven six five four three two one hands up I'm not impressed with myself thank you oh boy I'm looking down at my dish and I'm like this is badass I'm happy it's reduced nicely it looks beautiful it's super colorful and it smells great as I look around I'm seeing that there's a lot of hearty dishes and this dish is very minimalist and simple we're now gonna taste all seven of your dishes John let's bring you a dish out here I was so close to winning in the Mystery Box challenge to get this win I have to be perfect we have a sea snail and cremini fettuccine with a white wine shallow cream sauce wow your presentation is going up in the division here thank you foreign [Music] matches that sauce perfectly we have the nice soft noodles reacting with this crunchy snail it could use a little bit of salt really more about texture yeah you really have to infuse taste into it so a fantastic looking dish just a touch more seasoning thank you well done Michael please bring up your dish I am really proud to show this dish it has a novelty aspect to it but it looks cool what you have here is a Ceviche and in front of it is deep fried mushrooms when I think of conch I think of me and my mother just walking on the beach when I was a kid looking for shells so what it resembles is a shell that washes ashore let's go over some Ceviche and the mushrooms would be the beach as in the sand okay well let's try this I know a lot about Ceviche I'm from South America I've made so many different types this I think is genius you're using the vessel just to keep your Ceviche and I think that's interesting foreign actually and it's tender which is very difficult to achieve it's a great job thank you the ceviche with the little bit of heat a little bit of acid you didn't overpower it which is very important I'm very impressed thank you [Music] please bring your dish up here I have a tribute to the poor fisherman of New Brunswick because they go and get sea snails at low tide I skewered the Periwinkles between little pieces of baked red peppers the other dish is take on a Kaki wonderful sea snails uh cook beautifully sweet innocent unadulterated fresh beautiful flavors too exactly like the way I would expect you to serve them if I were on the East Coast simple simple absolutely well done thank you very much chef what's on top here it's uh fresh cheese is there a potato yeah just just around the edges just to keep everything in [Music] I gotta tell you I find this here a little bit muddled okay okay I think it's the cheese and the cream it just seems a bit heavy-handed for me okay I think it's great that you did two different applications I wish that this was combined in here in some way it would have just elevated it laughs Jennifer please bring up your dish sleet inspired on a chupino a fish stew and finished it off using the sea snails in there so what I tried to do was Infuse some of those flavors using the Conch where is the Conch oh no The Conch is not in there no I removed it we've got tomatoes and a lot of tomato in here the problem I'm having here is this was not a tomato challenge hmm they're cooked perfectly thank you the only problem is they're not the captain of the ship the snails are cooked beautifully but I feel the tomato sauce is a separate dish almost there's not enough love between the two of them there's not enough of that snail garlic herb conch to give it some depth to it I think it was a great idea but just not quite executed the way I think you could have Sabrina could you please bring up your dish I decided to do a corn and conch chowder so there's some oven roasted tomatoes inside I use fish stock and I finished it off with my corn simmering inside [Music] you really honored the ingredients that pops out I mean it really pops out the only thing I would do differently next time because it needs a little more stock we need to be a little bit lighter thank you [Music] Tammy he's coming up with your dish I made a conch City tape with corn and pea puree deep fried onions I did a cilantro oil and I marinated my conch and lime juice and cilantro I do enjoy raw seafood and this is a Ceviche well I'm afraid to say that because I'd be afraid a little bit too Ceviche should be wet you don't want to dry ceviche I find it kind of dry ceviches need to have acidity liquid doesn't have the complexities that I look for in a ceviche the dish is kind of flat for me [Music] you have the orange the piece and the corn everything is sweet now with the Conch being a product of the sea there's element of umami in there Umami is the essence of savory and it doesn't really quite go with sweetness so the whole balance of the dish is just not there for me [Music] Christopher will you please bring up your dish foreign so there's tomato coriander my Dyson bell peppers in there and I just finished it with a diced conscious and the Periwinkles at the very end because I didn't want to overcook them you had to get inside Michael's head to create this particular dish how was that I realized that sometimes you just have to rely on your sense and your intuition and just taste your way through it and if you believe it's delicious then you'll make a delicious dish [Music] that is big and bold and flavorful I get a touch of heat there's a twinkle of that Seafood the sweetness on it really very very well done thank you Sean [Music] this is a pile that I can eat over and over and over again you had Michael's Fox yes yeah I mean he lay the blueprint for this dish I think you may have to thank Michael by buying him a beer well done thank you chef making a delicious dish with sea snails and conch in 45 minutes was a very difficult Challenge and you've left us with some decisions to make so please give us a moment [Music] our expectations this is Sabrina's ingredients but it's my dish and my neck on the line I'm realizing that it's looking like I could be going home our expectations have to match the fact that they are the top eight in MasterChef Canada well it's clear we know what we have to choose there were two dishes that definitely stood out the home cooks that made them honored the hero ingredients and adapted to a very challenging twist Michael you are able to create both a Charming dish and a great story out of Lynn's ingredients and you made the second best dish of the night congratulations thank you chefs I'm on a roll baby I'm on a roll and the ingredients that you chose in the pantry delivered nothing more than incredible breakthrough for Christopher Christopher we think your paella was hands down the best dish of the night I feel like there's a real turning point in my cooking journey and I know more than ever now that I need to trust what I taste and it'll carry me a long way now it's time for the bad news the first disappointing dish is made by home cook that someone else's ingredients overpower the start of their dish foreign [Music] sucks the second unfortunate dish was made by someone who struggled to find the balance between Soulful flavors and sophisticated techniques please come forward Tammy I've been in the bottom before I hate it Tammy Jennifer both of you have distinguished yourselves as serious contenders in this competition and it's with great difficulty that we say goodbye to one of you Tammy say step forward [Music] you are not going any further here in MasterChef Canada Jennifer you're safe please go back to your station [Music] with home cook you are a deeply impressive person okay the dishes that you served us here were filled with heart and inspired by your six children who are going to be very happy to have their mother back home I learned a lot from this competition come on up here and get your April Tammy every time I went out in that kitchen I worked very very hard I'm used to cooking for a lot of people this is just like at home for me I'm just feeling very confident at what I've achieved and what I've done straightforward honest this dishes you on a plate it's bittersweet because I really wanted to go further but I know that this is an amazing stepping stone Tammy who will be the next Master Chef Canada well my heart goes out to everybody in this room I love all of you guys but it's my girl Lynn she's amazing she's a fighter my heart's with land for this competition for sure that's on my list is to kiss my children it's been a long journey I can't wait to see their little faces [Music] I know that this is just the beginning of something huge [Music] time on MasterChef Canada three eliminated home Cooks return I thought they were in my past I was happy with them there they get a single shot at a second chance that's really bad and only one can win their way back other Home Cooks better be scared because I'm taking over oh boy [Music] thank you

Channel: MasterChef World

Views: 676,412

Keywords: #masterchef, Alvin Leung, MasterChef Canada, MasterChef challenge, MasterChef pressure test, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, master chef, master chef world, masterchef, masterchef best dishes, masterchef world, recipe, masterchef canada, masterchef canada season 2, masterchef canada season 2 episode 9, masterchef canada full episodes, alvin leung, michael bonacini, claudio aprile, masterchef full episodes, cook

Id: XLiR5qL8vw8

Length: 40min 51sec (2451 seconds)

Published: Wed Aug 09 2023