Lobster Creations and Dim Sum Tag Team Challenge | Full Episode | MasterChef Canada

previously on MasterChef Canada thousands of Home Cooks came out from all walks of life I'm a chemical engineer I am a journeyman plumber I am a teacher at every corner of the country the best 16 home Cooks earned a spot in the MasterChef Canada kitchen we made it to the kitchen of your dreams week after week they faced intense challenges you'll be making lunch because the Toronto Maple Leaves they've experienced extreme highs that makes me weak in the knees and punishing lows disastrous you don't have a hope please take off your apron so far nine home Cooks have been eliminated now seven remain fighting for one hundred thousand dollars and a life-changing title I will stop at nothing to win that prize tonight come on up it's the biggest mystery box yet [Music] my stomach's turning at this point and an elimination challenge tests teamwork and skill switch with shocking results foreign we're all like the cream of the crop we really have to prove ourselves here it changes the competition I know that if I put up one bad dish that I could go home and that scares me so much just six more people to be it's getting closer and closer damn it I want to win this thing this is for a hundred thousand dollars and we're playing around [Music] the top seven finalists and Master Chef Canada you have a one and seven chance of winning a hundred thousand dollars and a life-changing title I can leave engineering like do something I actually love with the rest of my life my future lies in The Culinary Field opening up my own restaurant one day my food dream is to open a diner with my husband and we're gonna fry the fries and duck fat it's time for your Mystery Box challenge today you're confronting two mystery boxes the ones in front of you and the huge one up here in front of us let's start with your boxes one two three lift huh there's nothing under there I have no idea where the judges are going with this I could cook nothing no problem for sure that's right they're empty that's because today every ingredient and piece of equipment in the MasterChef Canada kitchen will be at your disposal but it all has to work towards showcasing the Magnificent ingredient inside this box [Music] thinking it's gonna be alive it's going to be huge and it's going to be challenging that's the top dramatically it falls down and then bam yes I love Lobster I cook it like once a week eat a lot of lobster when I lived in New Brunswick something I'm familiar with for sure I'm thinking I'm gonna crush it Lobster is one of my favorite ingredients the one thing you have to be very worried about though is overcooking is an overcooked Lobster is inedible you know one of the challenges with working with lobster is that it's hard to remove the meat from the shell and there's not a whole lot of it when you do get it out oh my god I've never cooked lobster before and I've played eaten lunch or maybe three times in my life beside the meat from the tail and the cloths the best bit it's what's in the head or the correct term is tamale my stomach's turning at this point don't just stand there go and get it okay I'm a little bit a little bit yeah you'll do buddy [Music] not excited about this at all you will all have 45 minutes to create your beautiful Nova Scotia lobster dish and your time starts [Music] now at the end of the Mystery Box challenge the judges will taste the top three dishes sorry ow I'm so sorry the winner will get a huge advantage in the upcoming elimination round and the beautiful thing about a lobster is you can use seasonal ingredients it's an amazing Blank Slate you can add anything to it and it'll work should anybody see spinach when I run into that pantry I think of two ditches not one and I get the ingredients for both foreign [Music] static this is my favorite ingredient in the world and I just love Lobster I mean just a simple deconstructed lobster roll I really got impressed the judges today so I'm putting everything I got in this one here it's gonna be a freaking delicious winning dish [Music] 45 minutes that's not a lot of time I'd be working on a lobster salad a bright fresh zingy dressing for me stir fry cut the lobster up stir fry with green onion Ginger black bean beautiful dish I'm making a lobster ravioli with a verblanc and a nice Lobster Claw on top [Music] I'm being poached lobster tail I'm going to do it with a corn and bacon salsa for the good Bulldogs are not feeling good about time it's very easy to overcook I want to make sure I don't do that today I'm really interested in seeing how Tamara pulls her dish together so far in her basket I saw white asparagus green asparagus fennel I saw mangoes bloody hell I don't know what she's doing [Music] Tamara hi chef so you've picked out lots of ingredients from the pantry keeping your options open yeah sure so what are you preparing I am doing a Caribbean Asian fusion with a little bit of Curry and butter poached Lobster any concerns with the delicate flavors of the lobster using Curry how big and robust it can be yeah Chef I'm just using Curry as an accent I'm not actually currying anything so a subtle background you got it Chef thank you I'm making a very simple lobster risotto so I really want to showcase the flavor of the lobster and make sure the judges love it [Music] Eric hello Chef what you doing poaching the lobster and butter I'm cooking I Lobster risotto anything in there in terms of aromatics I'm going to put most aromatics in my stock so you're going to make a quick stock you think you'll have enough time uh because that flavor of that Lobster is key success it better be good yes sir hey Chaska how long have you cooked that for that was uh just 10 minutes right on the diet what do you think is it going to be just right I think it's going to be just right I hope so what are you doing anyway just kind of like a little deconstructed lobster roll deconstructed I like that yeah yeah so I'm just making the garlicky croutons over here and I'm doing a little smokes paprika corn and then I just made my own aioli are you gonna do anything with that lovely tamale you know yeah that's gonna go in my aioli oh fantastic yeah yeah well I tell you this sounds great let's hope it tastes good eh yeah thank you foreign so what other flavors are you going to be putting into the dish there's going to be bacon corn and we'll be able to taste the flavors of the lobster through all of that no idea and you're removing the meat from the shell afterwards or you're serving it in the Shelf I'm gonna try and do the knuckles out of the shell if I can get the milk the knuckles and the claw is the sweetest part I've never done this before so I'm gonna try good luck oh my God [Music] hey Marita hi chef why ravioli I haven't showcased my Italian side yet that's an ambitious dish it's a big risk you're taking what do you have in here that's my filling what's inside of here fresh herbs parsley parsley chives a little bit of ricotta lemon zest lemon juice salt and pepper okay so Lobster very nice good luck thank you chef I don't even know which way to put this in this way we'll say that's right no idea I'm feeling really good about my stock the lobster flavor is definitely coming through as long as time is on my side I have a good chance of being up there today fingers crossed you know Chef what are you doing I'm making a lobster risotto Chef do you realize you have two other risotto that we're gonna compare it with what's in there that's just veggie stock Chef is that your normal recipe usually if I had time I'd make stock out of the lobster shot why pick a risotto when you know you don't have time to make a proper stock well I'm gonna actually add some Lobster inside my risotto right before it's cooked I think it needs a lot more flavor so what else is going to taste like lobster on a vegetable resource so just when I think I know what I'm doing I get thrown down I'm worried about my risotto not being perfect that's what I'm worried about 10 minutes left 10 minutes remaining in the cook I am worried my Saving Grace is that it only takes a couple minutes to cook I hope it pays off I'm getting a little worried I just love to cook it for a while got a ways to go I'm shocked three risottos I think Pinot's in trouble he's cooking risotto with a vegetable stock you should fully utilize all the lobster all the flavors that's what Eric has done he's got all the shells in it from the head which are your favorite part yeah and I think he's going to do quite well in it well Mike is being more Innovative he's doing the construction something that's not so boring maybe he can pull it off I can't think of a better time than being in the top seven to step it up five minutes perfect if I'm having a hard time so is everybody else because I know I move a lot faster than everybody you have two minutes left what do I crack this thing with junie's just starting with pure Lobster see that Michael said the knuckles are the sweetest part of the lobster but they are really really difficult to get out I don't think she knows how to remove it off the shelf it's harder when you're shaking this is like panic mode come on guys push push push I'm running out of time kick the knuckles out I'm not sure what the judges are going to say about this yeah my risotto is done I should be able to pull this off come on [Music] put dig deep you can do this almost there [Music] 10 seconds left nine eight seven six five four three two one hands up stop cooking that was tough [Music] the judges will take a final look at the home Cooks dishes and select the three most promising to taste [Music] [Music] there were three dishes that stood out and we want to take a closer look one of these cook will get a huge advantage in the upcoming elimination challenge the first dish demonstrates that sometimes simple is best what's more simple than like lobster aioli and garlic toast the lobster was the star ingredient my Lobster was cooked perfectly right now I'm holding double Aces and seems to be perfectly cooked I have two claws cooked to Perfection my dish looks stunning please step forward [Music] oh Mike I think of all the home Cooks here Mike has the biggest knowledge of food he could definitely be a big threat just a little take on a lobster roll garlicky crostini underneath the lobster was simply boiled into salty water I've got some smoked paprika corn and just a bit of sauteed Capers and then there's an aioli made with the tamale [Music] I like the balance between corn and the Capers and the lobster is not disguised I love lobster rolls because they're soft and tender and the bread here is very crispy but I do appreciate the fact that you were creative with a very common luxury ingredient so good job thank you chef [Music] I don't get much lobster roll where I come from I don't know the difference between a soft bun and a hard bun but I sit on a hard bun every day so that was a good one chef fantastic very nice the lobster that's done to perfection and of course the tamale gives it that extra crustacean that extra flavor very very tasty one all right thank you Chef top seven and the love in this dish I feel pretty good the next dish that we want to see is also on the light and simple side I've got my fingers crossed that mine will stand out I think they're talking about me please step forward Tamara [Music] tell me about your dish a butter poached Lobster with Thai mango slaw with fresh peas and some red onion and some celery leaf if you overcook a lobster it is tough it is rubbery this should be moist succulent tender if cooked just to the point do you think it's cooked to the point it doesn't disappointed thank you chef the mango the pink grapefruit the shredded sugar snap peas crisp Citrus refreshing simple but very tasty thank you chef every time you go in the pantry you have two baskets with you I like to see you have one basket and plan it out and focus a little bit more [Music] the lobster is perfect you could have just had this on a plate to basically show us how well you cook lobster thank you chef [Music] more of you decided to go Italian on your Lobster today I definitely want these judges to taste and know that I can cook more than Asian food one of those dishes stood out come on I really think this is one of my best dishes I'm hoping they see that I took a risk to get this Advantage is huge it was made by [Music] Eric nothing against Eric but I really wanted to be called up there I use the bodies and the shells to make my stock and I only use the tail claw and knuckle meat in my risotto there's some greeny mushrooms Parmesan cheese the rice I think has all the characteristics of an outstanding risotto he used the shells and increase the flavors by various aromatics you can taste a lobster in it and that's the key with risotto very good [Music] how does that look to you slightly overcooked chef I would say slightly overcooked I tried butter poaching It For the First Time Chef okay it's a bad mistake but I must say the risotto is perfect and it's delicious very nice thank you chef please give us a moment to discuss amazingly cooked lobster it added that crisp texture I would agree congrats Tamir yeah right congrats Mike [Music] the dish that we thought showed the most skill [Music] the best execution and the best flavor was cooked by [Music] thank you so I guess making it simple has paid off for you less is more yeah for sure feeling good Mike follow us to win a challenge especially at this late of the game it just feels so good I feel like you know doing a champagne bath congratulations Mike is now in control of the elimination challenge and will get a huge Advantage congratulations Mike on making it to the MasterChef Canada Pantry I've always wanted to see what goes on back here so I'm pumped to be here Mike because you won the Mystery Box challenge you will not have to cook face elimination nice things are going to work a little differently in this challenge you won't be choosing what everyone will be cooking with okay but you will still have some very important decisions to make time to find out what everyone will be cooking in this challenge it's very popular in southern China chefs specialize in making it it takes years of training to perfect can you guess what it is Chef I do believe it's dim sum yes it is dim sum and steamy barbecue pork buns hagao shrimp dumplings sumai pork dumplings from northern China pot stickers and finally one of my favorite crispy spring rolls in this challenge your competitors will be split into teams of two each team will have to prepare a gorgeous display of dim sum just like this one but they will make the entire Dish as a tag team and you get to choose those teams it's evil I love it I'm trying to think like what a devious character would do in this situation who is better at being a leader who will find it tricky to take directions I know Eric makes dim sum so how can I stress out Eric so be smart about your team pick then the wheels start turning you'll see that Mike is not cooking and he's safe from elimination and automatically one of the top six finalists on MasterChef Canada the rest of you join me at the front did not get to choose the type of food you'll be cooking that was our choice and we decided you will all be making a beautiful platter of dim sum we expect you to serve us an exact replica of what's on this plate come on up have a taste pork dumpling sumai hakao shrimp dumplings spring rolls crispy but not greasy I'm ecstatic it's dim sum yeah I taste the toasted sesame oil coming through especially in the sumai let's just say it was not a frequent food in my household and I'm hoping I can cook it today [Music] my grandpa actually owned a dim sum restaurant so if I go home on this I think I'll get disowned you know you know pretty quiet in the back there yeah leave it Emma lost for words you know there's five unique things here and it's gonna be a challenge for me Chef it really is okay taste everything go back line up again [Music] you have 80 minutes to complete this challenge but here's the upside you don't have to make it alone this is a Tag Team Challenge whenever the teacher told us to pick a partner I chose to do it on my own because I don't trust people when there's so much at stake one of you will cook first and when we shout switch you will trade positions and Mike's huge Advantage he got to choose the teams the last person I want to be here with is without a doubt Kayla I am praying to God for Eric he probably eats it all the time and he probably grew up making it all right Mike who is working with Tamara and why tomorrow you're going to be cooking with Pino today you've both been team leaders I'm hoping you guys are going to butt heads out there I know she knows how to make dim sum and I need all the help I can get Mike who will Eric be working with Eric I love you and Kayla to Pieces but this is real man and you two are working together today which means Julie and Marita you'll be working together as far as I know from these two they don't cook a lot of Cantonese cuisine so best of luck ladies go into your teams are you happy with your teams yes yes tell me Eric should be fine she's a hard worker now please head to your stations the two home Cooks from the winning team will be team captains in the upcoming field Challenge and at least one member of the losing team will be sent home go 80 minutes starts now don't grab the pork pork and shrimp and pork fat start doing all of our prep we need to do first is the spring roll feeling it has to dry out early okay so you want to do that first you don't got to do too many of those [Music] first thing I do like any Kitchen Chinese Kitchen western kitchen Mason plus cut up the shrimp cut up the meat cut up the vegetables get that all out of the way you know they need to be like Square matchsticks okay then you work on the filling you need to chop the pork ASAP and get it whipping you got it yeah move Gotta Move moving no you could leave a couple do you think with these tag team challenges that there is one leader that emerges well that's the only way it'll work take half the carrots and I want you to put sugar and rice wine vinegar in it taste it taste it it's good my game plan is listen to Tamara she knows a lot more about dim sum than I do I think tomorrow is the strong one in that team okay now what shrimp just run your life through there's this gonna take forever if you do individuals not Chop small enough okay don't worry about it no we're gonna go home because of it look how frustrated Eric is I'm gonna chop it a little smaller okay we seriously can't stress on that we have to move on the reality is that unless they work is one cohesive team they will fail miserably they have no choice but to work together right why don't you just scoop it in there get the ingredients ready for the spring roll you could probably get the mandolin now you're gonna have to put it on the julienne setting like that no not that way lengthways oh like this I don't know how to use this thing Marita is the clear leader here just like oh just this thing right I have to do like take whatever you feel [Music] afraid the team members will cook for an equal amount of time and switch off at regular intervals just leave it on The Cutting Board start whipping I just got to make sure I have the right amount is this gonna be I think this is enough shrimp yeah the judges are about to Signal their first switch switch just to recap you guys all sugar sesame oil do you remember what's in the fillings uh uh it's a filling you have pork fat and corn flour can't make it all sticky it's going inside a pastry so it should be slightly over season to compensate for the pastries or whatever it's a little salt okay that's good that's good not too much pepper Just A Pinch right no I know after the filling you start the dumplings you have that rolling pin right here roller use the knife no I need the roller there is a one oh my God man I need to make my grandpa proud it'll be a total dishonor to him if I don't bang out this awesome dim sum [Music] we have 45 minutes okay we're fine the water's boiling for the bamboo shoots Kayla why are you making so much it seems like you're making enough to do 30 dim sum um come on Eric come on no we have no shrimp rinse the shrimp okay these are things there's nothing been in that thing you need more shrimp don't let the pressure get to you you've got this full of water I'd get a colander get a colander for God's sakes get the colander pandemonium for those two what will a little water please explain to me call us out on it I swear to God there we go what happened we're gonna win this okay The Taste not enough when you come back that's the first thing I want you to do with taste out okay yeah we have all our components we're getting there if we're missing a component we'll like go home switch kidding me cut that pork we're just gonna get everything ready what have you done we've done the filling we've done this now we're gonna prep the spring roll so do I have to slice them this way first just straight straight down thin slices thin slices yes exactly like the Cabbage when they're all done sliced prep what you're gonna do with them you need to have a vision you need to know what you're working towards in order to get this done yes chef you're the one who's guiding Pinot you're the one who knows what they're doing is it a one-man show no Chef you sure yes chef [Music] you have 30 minutes remaining your final 30 minutes we can't taste anymore we just gotta make them your filling should be done you should be making dumplings Pinot's pacing like he's in the delivery room yeah I think it's twins so which one is the toughest to shape definitely how are you at the hawk out which one's that one shrimp with the rice wrapper I can fold it those are my toughest I can do everything else okay then I'll do those I'm doing the hawk out right now okay what's the skin to form that nice shell-like dumpling just try and make them very pretty nobody wants an ugly dumpling good job those look great I'm gonna do the sumai sumai pork dumplings actually takes very long to cook it's a lot of filling it's sheer pork man so that should be on it's got so much fat in it that it lasts long it stays moist make four perfect ones we don't have to make any more I'm gonna make six how are those going Rita good yeah so far so good don't drop make sure that doesn't fall right after that you're gonna do the spring roll I feel like I'm on my own in this challenge [Music] just gotten the shumai and the steamer and now and now he's moving on to spring rolls freaking job you know how to do spring rolls I don't know how to fold them perfectly I can walk you through it yeah I'll roll it no problem how many guys so far I got three done nice see if you can make those up before we switch pump it out darling pump it out now if I get switched in you won't be a switch that can't be yeah there will be you just tell me what to do what are you okay you just tell me what to do okay keep wrapping though okay yeah for 10 minutes left you should be starting the spring roll I want you to get a bowl with the egg wash so I don't know what we're using this for it's gonna help us steal our spring roll when Marita Gets behind the station she brings the whole team forward I already peeled off two for you and then when Julie gets there it just lags back again this comes to a halt it does I don't see it they're right on the board Julie do not forget about the spring rolls I'm not going to trust me I cannot make another spring roll Eric and Kayla they're like two separate teams completely they want us so much the emotion is getting the better of them they're perfect multitask when the oil is hot you need to put the pot stickers in I think this is working perfectly for Mike he made a right decision very strategic hurry up here seriously Tamara and Pinot are the only team right now that do not have any baskets in their steamer are you sure we need to put them in a [ __ ] steamer we are in crunch time now one of us will go home if we don't have the components and there's four in there Pinot three I'm doing this one yeah we need one more they're in deep trouble if they have nothing in the steamer they are toast okay put them on now [Music] I can't believe the stress levels going on in this kitchen No One's Gonna get this done we gotta get the hog out okay so I'm not doing these finish it finish it just do it okay drop it in the fry and I'll keep I'll keep my eye on it while you do the rest it opens if you don't put the right amount of egg wash so it seals before you fry it do you supposed to use the egg to stick it I didn't know that Marita spring rolls are coming out right now good yes dump them out here in salt okay yep just salt it okay done done just leave a switch come on five minutes left five minutes left yeah it's really hard to tell who's doing the best right now Eric this is the biggest five minutes of your life I think the final couple of minutes is going to be very important remember they still have to put it together in the platter Tamara just put everything on this plate you got this Marita good job [Music] don't forget to put the caviar on top remember a little bit of Tobiko on top or your grandfather one minute pass me on the platter this is all you girl good job Rita you got this 30 seconds yes Tamara I want beautiful presentation I can't wash this ten nine eight seven six five four three we never got those two one stop yeah wow we've got four out of five dishes on that Plaza it was the one we can get both of us were like majorly screwing it up scared of going home [Music] it's time to taste your dishes Marita and Julie please bring your dim sum up Marita definitely carried that for sure what happened to the fifth the shrimp dumpling it on the Plaza today why not couldn't get them wrapped in time wow who's to blame for that misstep I guess the two of us really is that what you think Julie I had them rolled out she was the one trying to fill them so I don't know what happened what happened a year look at that you can see that it exploded in the fryer I've never made those before these look nice on the other hand I was responsible for the filling I was chef [Music] [Music] got stem sum big flavors tender inside that's close to the real thing this I still can't get over I'm really sorry [Music] come on Julie get it together but I can't even look at it I'm gonna start the cartoon myself [Music] it's burnt it's very greasy that's unfortunate please go back to your station Tamara and Pinot please bring up your dishes looks impressive who did what it was pretty much a joint effort Tamara did a lot more the seasoning because she has a Keener Sense on what to make in the dim sum Pinot was able to do all the other stuff when we're switching off that I'm not able to is it time to lead an attempt to follow and this time for me was definitely the time to follow spring roll oh the color is nice I must say is very good thank you season nicely deep frying crispy and not greasy now hakao shrimp dumpling is the hardest one pastry and also the thickness I think you got it right thank you very much unfortunately seasoning a little bit Bland but I'm not very impressive coming for me that's amazing thank you so tell me what you put into the sumai we have some pork we have sugar sesame oil and ashitake mushrooms so I should be able to taste all those flavors yeah sure did you taste it yourselves we did actually you know what those flavors came through thank you very much chefs Kayla Eric please bring your platter up I must say that actually looks very professional but then your grandfather had a dim sum restaurant right looks like he passed a lot of that to you well Mike definitely you put two cats in the cage they definitely came out fighting but I don't think you got the result you wanted no but at one point though Eric did get a bit frazzled you bloody lost it you lost it completely sure and you want to know she got you back she calmed you down thank you Kayla we both did great so let's see the hang out you can see it's a little bit loose that's not what a proper hot guy should be [Music] severely under season the shrimp is overcooked and quite Bland did you actually taste any of the filling oh [ __ ] you didn't you have to who's responsible for the spring roll that was both of us he gave great leadership on what to do do you agree that it was a collaboration the spring roll absolutely Chef she did the Mison blast and then I finished wrapping it [Music] that's perfect great flavor great texture exactly what I expect from a spring roll thank you Chef very nice the seasoning is disappointing overall great presentation portion size quality just a little let down the taste please go back to your station this is my cuisine shade because I wanted Perfection I knew there were no nails for that it's not good enough to keep us here at least one person will be leaving the MasterChef Canada kitchen today we need a moment to discuss it didn't look good it didn't taste good it disappointed on the palette you cannot bring anything to the judging table without tasting it the number one rule I kicking myself for not tasting the dishes at this stage of the game you're not tasting your food what is going on I am not ready to go home there was one standout dish of dim sum it was made by a team that managed to replicate the professional appearance of the sample platter that winning Dimension platter belonged to [Music] Tamara and Pinot congratulations you two thank you very much you're both safe from elimination head up to the gallery thank you chefs pinot and Tamara will now be team captains in the upcoming field challenge and now it comes down to YouTube teams Kayla if your team gets through today who deserves most of the credit Eric obviously has more knowledge of dim sum than I do but I think we both worked equally hard and we both did our very best today Julie if your team gets through do you think you deserve half the credit you know would you agree Marita I do agree [Music] the team that is safe from elimination is Kayla and Eric thank you guys thank you Marina and Julie please step forward [Music] Merida it was clear that your team accomplished what it did today because of your leadership and I'm sorry Marita as much as you tried to help unfortunately a team is only as strong as its weakest link Julie you're going home Merida please head up to the gallery I'm really sorry to see Julie go she's a great home cook but that's just the name of the game [Music] Julie congratulations on making it this far thank you [Music] I'm sure that your family is very proud of you following your food dreams best of luck I am proud of my time here I really didn't even think I'd make it to top 16. wow the seasoning is just spot on this is really all icing on the cake I learned so much while I was here and you know you can't put a price tag on all that I really have no regrets [Music] on the next episode of MasterChef Canada welcome to origin North I'm going to entrust you with egg Berry in Port kitchen my own let's go the top six home Cooks Face Off in a stress-filled restaurant takeover dinner service I'm really scared this table is leaving the restaurant if the food is not there in one minute and a battle for survival this is not an easy pressure test sends a top contender's food dream Up in Flames I can't seem to get it together bad donut foreign [Music]

Channel: MasterChef World

Views: 253,580

Keywords: #masterchef, Alvin Leung, MasterChef Australia, 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, lobster recipes, masterchef canada, masterchef canada season 1, masterchef canada full episode, masterchef canada season 1 episode 11

Id: WKJ0A8RIIh8

Length: 40min 30sec (2430 seconds)

Published: Wed May 10 2023