"I Don't Think This Is The Worst Dish" | MasterChef Canada | MasterChef World

it's not done oh no oh no kind of looks like Sue that was a mistake I have no time to start over car April Le check your rice thank you jar April he so how are you going to impress us today you know what I'm doing this Deli sty we eat a lot of deli sandwiches at my house one of my sons and husband are in construction she always making a sandwich I've never had Deli shushi before here you go I'm going to do the outside some avocados some deli meats now remember I want to see your knife skill okay so I hope I'm not just going to see that s pieces of meat wrapped around it okay all right good luck thank you during the pandemic I've just been being really creative with stuff that I do have in my pantry and we have made some really far out there sushi rolls I mean it's a deli roll it's weird I love it 15 minutes you only have 15 minutes left for that perfect personalized Mackie what a mess I got going here the clock is killer today one of the key elements in this Mackie for me is going to be the tempora the batter has to be golden brown crisp but light and delicate and Flaky I'm making a tuna Ginger poke roll with asparagus deep fried and tempora I'm also going to put some um oh my God I can't think right now and I'm going to put a a a bed of avocado over top I just want to get it done that's Jen looks frazzled right now Jen is all over the place oh my God there's way too much going on here I can feel my heart in my throat time is going by so fast I can't find sesame oil anywhere this is no joke hey Jen how are you oh I'm a little frazzled but I'm going to get it done how are you going to personalize this Mac um I really like a poke Bowl so I decided to take some fresh red tuna and marinate it in some soy sauce togarashi Ginger and a little bit of sesame oil just focus on each task you have what it takes you know that right damn right I do 10 minutes you have but 10 minutes left this is insane I'm making a vegetarian sushi using miso growth eggplants inoi mushroom daon and leaks this is something that's really near and dear to my heart I cook most often for my fiance she loves eating vegetarian Ian style I met my fiance in pharmacy school and we finally were engaged about 6 months ago she has been unbelievably supportive and my dream to open my own Bakery so my motivation to win comes for her yeah Chris well done buddy each component I bang out has to be right on the dot because there's no time to go back doing pretty good less than 10 minutes guys you guys got a hustle obviously Quint essential for any sushi roll can't go without sushi rice the rice is actually the most important part if it's too wet it'll fall apart become inedible I watched the clock quite carefully to know when the rice should be done but the pot has stopped steaming so I'm thinking the rice is done take the lid off it's not done oh no oh no kind of looks like Sue that was a mistake I have no time to start over I have to try and Salvage this my thought process is as it cools it will absorb more water it will become more tender Barry that's not your station station Barry come on Barry hey Rissa I see a lot of meat in that pan right now so what are you going to do I'm doing a surf and turf Mackie okay well I've got beautiful shrimp tempura I have wagu here okay how is this going to make up for your mistake last week I'm going to show you much more refinement quality not quantity absolutely three minutes you only have three more minutes left let's go guys God where's my mat the real trick is the last step laying out the rice and rolling and remember this is a backwards upside down macki roll which means the rice is on the [Music] outside my rice still has a little bit of excess moisture so I try putting a second Nory sheet on the other side that way when you roll it up that will help keep it together roll the wrong way one minute you only have one more minute left get the toppings on come on guys let's go come on use the one minute Andy you got to start plating you got to start plating nice Jen thank you 30 seconds get those smacky onto a plate do this come on guys let go let's go let's go let's go let's go trim that down Marissa said that's going to be big 10 9 8 7 6 5 4 3 2 1 heads up good job guys I got wow good for you that was borderline cruel I am sweating I kind of feel like I'm going to pass out but I am so unbelievably proud that I got an entire Macky roll on the plate in 25 minutes they brought me back for a damn good reason hi J hivin so I made a ginger soy tuna roll and I put some crispy asparagus tempura just for a little bit of crunch tell the first test you do for a macki make sure it doesn't fall apart hold it like this and turn so obviously it's well constructed thank you but taste is tast is King [Music] M I like it I think it's got nice flavor coming from the tuna thank you it's well seasoned maybe a little bit more filling okay but other than that the flavors are right the texture is holding this is definitely a Mackie to look forward to thank you so much Andy how are you wonderful Chef thank you so what did you make here so I made a temp p a scallop and top that with tuna and mango wow lot of rice lot of rice it's good not great I love the bright clean flavors unfortunately your rice to ingredient ratio is a bit off there keep pushing yourself thank you chef wow Rissa Chef lookss interesting tell me what you made so I prepared for you today a surf and turf Mackie we have a tempor shrimp on the inside and on top you have wagu hot sear so I think the presentation all the middle piece should be about the same size consistency is [Music] important well tastes a lot better than it looks thank you Chef the meat's very tender I think the temp is done nicely thank you chef but get that tight wrapped and then every single piece would look nice tast as king but looks is important thank you Chef the meat was cooked perfectly it packed the punch that I was hoping for I'm feeling really really good about that hether bar Chef Tell me about your Mackie please this is fish and chips Mackie it's got tempora crab tempora asparagus and the chips are crispy leak but it does look beautiful thank you chef but it doesn't meet the brief the rice should be on the outside I did two layers of noring I'm not sure that still meets the brief there was just a lot of residual moisture in the rice I see and so in order to take care of some of that a second layer of nori on the outside let's see how it all [Music] tastes it's a little on the dry side for me but it presents really well I think you turned this dish around as best you possibly could I think that this isn't my best effort but I still don't think that this is the worst dish on the on the counter a Le Chef Alvin Del Mackey Del macki well it's executive Deli macki executive Deli macki tell me what's in it on the outside I've got smoked salmon avocado and a salami on the inside of a little tempera asparagus well interesting is what I would describe this as sure you know I'm a little bit disappointed because the flavors do not balance okay you got very salty packaged meat on top I like Innovation but you got to put effort to create Innovation for sure and I think you can give me that can you definitely sha well I hope so or else you know what's going to happen Christopher how are you I'm good thanks Chef clo so this is a vegetarian style Sushi filled with a misog glazed eggplant pickled daon and a tempor unoi mushroom wow this looks great thank you [Music] Chef the rice is a textbook perfectly cooked The Filling is interesting but could use a little more flavor your desserts are incredible but your Savory is really catching up thank you Chef definitely someone to keep an eye on in this kitchen thank you really great well that was Hardcore some had some very good elements within their Macky some not so good I'm starting to get nervous about going into the third round I'm already in that mindset of the battle is still going look it seems we're clear on first and second but we've got to make a clear decision on the third I feel like I'm right on the cusp I'm hoping I did enough to squeak in but it's very possible that I could be cooking one more time today so we know where we're going with this yep okay the goal in this challenge was to create macki that combined imagination with execution and we were very impressed with what you all pulled off the three of us agreed that two Cooks were especially outstanding tonight so please head up to the gallery Christopher and Jen thank you way to go job guys way to go good job good job Chris to go good job guys good job oh I'm feeling so good we get to go up to the balcony deciding who else to save was not so easy in fact we couldn't come to a unanimous decision but after much debate the third cook who will be safe is [Music] Marissa please go up to the Gary thank you chefs [Music] [Music] wo

Channel: MasterChef World

Views: 32,545

Keywords: #masterchef, 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, masterchef canada, masterchef canada season 7, masterchef canada back to win, masterchef canada season 7 episode 2, masterchef canada barrie, maki recipe, sushi, sushi recipe, alvin leung, michael bonacini, claudio aprile, maki roll

Id: zXyMcZ7owGQ

Length: 11min 54sec (714 seconds)

Published: Tue Mar 05 2024