Second Week of Horrendous Heats in MasterChef UK | S10 E05 | Full Episode | MasterChef UK

Master Chef is back hundreds auditioned and now the best 60 amateur cooks are through it's a lot that Matt Waits here what's in my dish but no we call that enthusiastically crisp each week 12 new contestants battle for just four places in the quarter-final [Music] Only the strongest will make it to the final challenges not as lovely as your pair I love it they want to survive this competition they're gonna have to be good cooking doesn't get tougher than this [Music] these six amateurs all think they've got what it takes to become Master Chef [Music] but at the end of today's heat only two will become quarter finalists [Music] welcome to the MasterChef kitchen this your first test is your calling card a dish that tells us something about you your own food and we hope the food that you love to cook ladies and gentlemen one hour let's cook [Music] I'm a paramedic I've seen a paramedic for a number of years constantly thinking on your feet things change things evolve hopefully I can take that into the kitchen and make it work for me Joe I can't work out what you're making because you've got salmon over here and then you've got some Pastry as well I have what I'm going to do is a asparagus and salmon tart and then we're going to have a raw asparagus salad on the side where you from Joel I'm from North Queensland Townsville I love the sound of what you're cooking thanks mate thank you relax yeah absolutely they're all good Aussie Joel is running around like a madman that tart has to be cooked really beautifully the sauce has to be well flavored but what happens when you put the sauce inside the top you get the Soggy Bottom [Music] I'm quite disorganized I'm not a particularly naturally methodical cook and so what are you making I'm making a Thai duck Curry Lime Leaf rice and a cucumber salad you've got some serious Thai ingredients on here yes I cook a lot of Thai food I hate I love it Angela I'm very much looking forward to this I like it timing's not my best bit great great well that all goes well for the future other contestants are going to have a lot more experience than me but I've got a lot of passion behind me to do I will give it everything I've got what are you making Verity I'm making a Moroccan arm cutlets with a spicy carrot salad and a sweet potato and mango Mash I like to just mix it up a bit so I don't like to stick to just one certain genre of food I like to just invent randomly amazing dishes this unusual food that you make yes serious question does everybody always like it yeah obviously I wouldn't be here if they didn't what do you do right now do you do something unusual now uh no I just think really boring actually I'm a I.T recruitment consultant [Music] Moroccan flavors and we got Thai flavors it's Fusion all the way for Verity all confusion whichever way you look at it [Music] you're halfway half an hour left I'm super competitive I wouldn't be here if I didn't want to win David where are you from I'm from gateshead just just south of Newcastle what are you making I'm making a pan fried duck breast with a Parmesan flavored soft polenta and some wild mushrooms fried with garlic and parsley and a red wine and pulled sauce how good are you mate I think I'm okay yeah I think we'll see you in about an hour's time we'll win you seem relaxed and happy are you yeah now I'm in and now I'm cooking I'm I'm comfortable best of luck man thank you very much cheers I'm not necessarily a showy cook I prefer just things to taste amazing hopefully I won't make an absolute fool in myself [Music] Liam I want to know who's put you up for this my pushy girlfriend shall I say I'm used to telling me think I can do that and she said well go on then where are you from I'm from Doncaster what do you do right now I just work at a supermarket at the minute cooking beans out in shelves you know living the dream so have you got another dream have you to get out of there as soon as I can hopefully become a chef you know what are you cooking right now I'm doing a Thai beef Curry I went to Thailand just fell in love with the food over there I've Had A Love Affair of Curry since or about 10 years old as well best of luck big thank you cheers sweet sour salty and hot they're the four notes we need to be able to taste and it's going to be fragrant same time I've seen more disasters for us in this competition than I have chocolate fondants thank you [Music] you got 10 minutes left I want cooking to be part of my life a bigger part of my life and I think MasterChef is a really good opportunity to say I'm giving myself permission to take my love of food a bit more seriously [Music] I'm in tarragon served with asparagus and fresh pasta it's based on a recipe that my mother taught me called chicken a la creme of my mother's French it's the first recipe she ever taught me what does mum think of your cooking I suspect she doesn't think I'm as good as her but I think she knows that I've got I've got some moves have you got some moves mate I think I might have some moves yeah I'm hoping you do well cheers [Music] what he's doing is chicken with tarragon and a cream sauce with some pasta if his mother's a decent cook and she's French then we're in for a treat you've got five minutes only so you've got to start plating up only got two minutes got six really interesting calling cards we've got food from France Thailand but we have got the odd weird combination I have to say [Music] just 60 seconds and that's it [Music] that's it time's up stop for his calling card paramedic Joel has made a salmon leek and asparagus tart with a dill and asparagus side salad and a dill and tarragon sauce that's pretty good it's not perfect your pastry is good your salmon is soft the flavor of leek and salmon together is absolutely lovely great presentation good eye that's pretty good Joel I'm impressed to a point your raw asparagus on the side with the salmon and the dill seems a bit foreign a bit hard compared to the glory of the rest of it but your tart's really delicious your pastry is thin and crisp you don't have a Soggy Bottom which I'm very pleased for you Joel I like your cooking a lot Joel thank you really like it they said they liked it so wow there's no that's an amazing feeling it really is Supermarket worker Liam has made Thai red beef curry with lime and coriander rice [Music] you've got the red curry paste right it is hot it's spicy but your issue is the beef all you've got is this flavor of the sauce and the sort of shredded dried beef the flavor of your sauce and the flavor of your rice I really like the texture of your rice and your texture of your beef is wrong when they're just stood there just ripping apart your food it's hard to listen to I think I need to show them that I can cook sales rep David's dish is pan roasted duck breast on wild mushrooms and Parmesan polenta served with a port and red wine sauce [Music] red wine sauce with the duck and the mushrooms lovely thing we then have soft polenta and duck with Parmesan cheese lovely but all of those things together as a combination it doesn't work but I've got to say your cooking is great it's not perfect but for a start or Master Chef it's pretty good thank you University lecturer Oliver's dish is chicken with cream and tarragon sauce served with asparagus and fresh pasta sprinkled with pine nuts and micro herbs thank you love the pasta as fine as it is love that pot of chicken ala mum and I could eat those chicken thighs all day long however this isn't one dish it's a medley it's a bit confused Oliver there's aspects of your cooking which I really like I taste the chicken I taste the tarragon but the rest of it to me is a little bit confused I can forgive you for being a little bit excitable at this stage okay made a Thai duck curry with kaffir lime Leaf rice topped with Crispy shallots and dark skin crackling served with a cucumber salad I love that duck Curry is Smoky from turmeric your rice is cooked really nicely but what I really like is the extra bits the little fried shallots on top and the duck crackling your cucumber salad put it to one side because trying to eat them all together it's a bit too much but I like your cooking and I really appreciate the hard work you put in very much I like the way you build up flavors like the way you made the pasta Curry it's that sauce it's too rich for me okay consultant Verity has made lamb cutlets on a Moroccan sauce and spicy carrot salad served with sweet potato and mango Mash your Lamb's cooked beautifully your salad's made really nicely your sauce is lovely and creamy and Rich this sweet potato and mango mixture should be inside an American celebration pumpkin pie it doesn't quite work there are things on here that I believe many people would find odd that Mash is half the plate it's a Monster Mash Ed my mouth oh my God that was a disaster wouldn't it [Music] a really exciting round a great calling card from all of you it gives us a bit more of an insight into what your life as cooked oh we got another chest coming up next big up tougher gloves off [Music] off you go [Music] inside the blue box are sweet ingredients inside the green box are Savory ingredients they get to choose you get to choose sweet please really yep hey nice John has an hour to invent a dish from raspberries phyllo pastry brioche rolled oats pistachios rose water creme de cassis cinnamon and eggs he also has a basic Larder your hour Starts Now John good best of luck mate [Music] what I'm going to do is I'm going to make raspberry and Rose Water custard tart with rose water cream cooking pastry John [Music] how long will it take to cook 20 minutes blind tell me what the filling is going to be again it's going to be raspberries and custard the custard is going to be flavored with rose water and sugar and lemon foreign I don't want to be sloppy I don't want to be soggy I want it to be impressive custard that looks great five minutes left John that's brilliant Blended from the sweet box John's made of raspberry and Rose Water custard tart with rose water cream that is beautifully beautifully flavored thank you let's get them in invention time [Music] thank you this is the sweet and savory invention test the blue box is sweet the green box is savory firstly we're going to give you 10 minutes to devise the dish you're going to cook assistants have chosen the sweet box like John and the other four chose the Savory box which contains chicken thighs black pudding Rock 4 shiitake mushrooms tarragon rice noodles baby leaf spinach a red pepper and spring onions these are beautiful things if you can't make something tasty out about this don't cook [Music] ladies and gentlemen lot at stake here because at the end of this invention test two of you will be leaving the competition one hour one dish let's cook [Music] Liam how are you feeling now after the first round not great because I don't think I did the best I could first time around and what can you do about that now how can you Rectify that come out organs blazing just try and do the best I can with this one why the Savory box Frozen because I was too scared to see what would be in the sweet box 15 minutes gone [Music] what do you think you might be feeding us John you know yeah it's a little bit hectic at the moment um you get plenty of ideas and then obviously they chop and change throughout the course of the dish Joel from Australia and we have now layers of phyllo pastry and raspberries and praline and we have sugar Joel isn't a ripe pickle [Music] ladies and gentlemen you are halfway halfway 30 minutes gone 30 minutes left [Music] Angela you're looking really sort of nervous it's quite daunting don't suppose you want to go home right now do you no God damn [Music] You Made bread butter put in before I haven't made from Melbourne before tell yeah [Music] Oliver seems to be in full swing mushrooms and black pudding stuck inside his chicken he's made a balancing I think it sounds like a decent dish as long as it all holds together not too wild this time I'm trying to Reign it in for you gents after I was a bit distracted with too many bits and Bobs last time you've now got just five minutes left last three minutes one more minute that's it time's up from the Savory box Liam has made chicken stuffed with rock 4 served with garlic mash and mushrooms in a mustard sauce you know I was very happy about the slam no I'm actually going to do it are you [Music] [Music] the blue cheese has all come out of your chicken which is a shame although there is a little hint of it and your chicken is absolutely soft and beautiful your mashed potato is smooth however the appearance that chicken needs to smarten up and these mushrooms need more cooking okay the sauce around the outside of them is a bit over reduced but I do like your crispy skin around your chicken which is still lovely and moist Liam definitely not fault free but probably not as bad as you thought it was going to be thanks cheers guys trying to put a dish together with Half Baked ideas I don't think is the best way to go but it is what it is [Music] Oliver has made a balloting of chicken stuffed with black pudding and shiitake mushrooms and served with a potato fondant spinach and a cream and onion sauce [Music] it looks a fright but what I really like about it is it tastes good the whole thing is well cooked and the whole thing is really well seasoned and look there's things you can pick on skin needs to be more crispy your potato could be crushed a little bit more with color but I think at the moment as an amateur in an invention test Oliver you're showing some skill in a brain thanks Oliver thanks Gents the compromise in this case was it wasn't very pretty looking dish the problem is there's probably not a lot of room for compromise so I need to wipe that out tidy it up from the sweet box Joel has made has made phyllo pastry topped with pistachio crumble and a raspberry and cream brioche sandwich served with cream filled raspberries topped with a creme de cassis caramel and a vanilla cream [Music] mate you're gonna have to calm down when you cook and think of one dish yes thinking at 12 and hoping they're going to become one is unlikely [Music] Joel technically there's a car crash saying that what you've got is really tasty little bits and pieces what I really like your little brioche sandwich tasting to me like a cinnamon donut your little filo tart is Rich with raspberries and pistachio nuts your custard's okay I criticize you the cows come home but I like eating your food thank you I'm not sure what that is neither are you but we are both agreed there's some stuff on there that tastes really nice thank you very much thanks Joel thank you mixed emotions I think I was happy that I actually presented something I've got something up that's I mean as the judges said it was a little bit chaotic [Music] Verity has chosen the Savory ingredients and has made pan fried chicken served on spinach with a creamy white wine and mushroom sauce and a black pudding and rock for fritter [Music] foreign [Music] [Music] Ty I've never eaten a black pudding and blue cheese Fritter before the black pudding is lovely but the cheese is making a little bit salty a little end of chicken which was all right we can see the inside of the chicken is not cooked quite properly enough then you sit that next to the spinach and the cream sauce it's all a bit of a muddle it's not the most brilliant dish is it no I actually like your fritters I think some of your invention really works I even like the flavor in your sauce that's Tangy and it's seasoned my issues come with this chicken okay in that it's not cooked I honestly never thought in a million years that that would be pink in the middle pretty good to be fair I'm proud that I've come on and been unique but the uniqueness hasn't really pulled off I think that dish would have pulled off if I'd have cooked the chicken right David has made a briochean pistachio bread and butter pudding served with raspberries and a pistachio brittle on a pistachio crumb raspberry compote there's tons of vanilla in there and then there's that sharp sweet Jam that goes on top which is lovely and then you've got other little surprises on there you've got some caramel which gives it another flavor Dimension and more importantly another texture dimension all right well done I was concerned you're going to throw one too many ingredient this plate nuts raspberries Cassis and Versace nuts but you seem to have got it to work thank you it went okay the flavors came together like like I thought they would yeah I was quite happy oh [Music] Angela has pan fried chicken and served it with mushrooms in a white wine and tarragon sauce potato puree and spinach [Music] really crispy skin really soft Sticky Chicken perfect cream mashed potato lovely sauce I'll tell you what mate that's lovely lovely thank you very much your dish is gorgeous your sauce is Rich and Delicious from white wine and tarragon you've got all three elements of that dish absolutely perfect in an invention test it's very very good Angelo have you got more like this thanks Angela okay thank you [Music] that is great good part I'm absolutely chuffed to Pieces really really pleased yeah I feel like wow that's pretty good [Music] off you go get a well-deserved cup of tea [Music] very very exciting day six amateur cooks and today we've had some really good food I think Angela's amazing absolutely amazing that chicken dish she just did in an invention test was superb let's put Angela through right now let's just be bold because she's good okay fine I like David David's first dish beautifully cooked duck and a wonderful wonderful sauce that he made unusual flavors but you could see the skill and then the invention test made a bread and butter pudding he had to prove to us so you're making coherent plate of food and that's exactly what he did do Oliver now Oliver came in here calling card of chicken dish inspired by his mother interesting technique really showing skill then we get a valentine of chicken filled with black pudding and not a bad tasting dish that could be elevated to something very very special indeed oh not off that then leaves the competition open to who stays and who goes between Verity Joel and Liam I think for Liam calling card was a Thai beef curry with overcooked rice and dry beef and he had a lot to prove coming into this invention test we had a pretty average plate of food not a very good show from young Liam I'm not sure if I have done enough to stay in the competition I'd be gutted if I left now Joel's calling card I thought was a good looking dish but crikey he has got to calm down and then we get to the invention test Joel chose the sweet box and then ran around and didn't quite know what he was doing I think Joel's a good fun cook but I'm not convinced just yet there's no point being here and not pushing yourself to the absolute limit I hope that I've done enough Verity oh calling Carl we had a Moroccan inspired spice Lamb with a carrot salad and then next to that we had a sweet potato and mango puree the mango and sweet potato puree I didn't like at all was awful and it didn't belong there and then in the invention test Verity doesn't cook that piece of chicken goes to whether I'm going to go through so I'm just a little bit nervous I think we both know who stays and who goes [Music] we have now made a decision two of you are leaving the competition the first person leaving us [Music] Liam bit gutted a bit gutted bought can't be too hard on myself I think I've just been beaten by a better Munch chefs today the second person leaving the competition conspiracy thanks very much I am really disappointed actually I think I massively let myself down I knew this afternoon to cook that chicken that was going to happen well done [Music] thank you [Music] today is not for the faint heart you will be cooking not just for us but three Master Chef Champions and finalists Johnny Stevenson Tim Anderson and Shelina permalu you will have one hour to get your four main course orders up and then 15 minutes after that your four dessert orders we have two quarterfinal places to give you have to cook like you want them ladies and Gentlemen let's cook [Music] those past champions really know their food they've also been where we are now so it's all to do with whether they remember their roots [Music] what are you going to cook for us Oliver fillet of Gerard pan fried with some buttered some fire potato croquette and a Punchy prawn sauce for my dessert I'm doing a raspberry frangipan tart with a Calvados cream I've given a lot more thought to presentation the first dish is meant to be like the seeds just kind of climbed up the shore and come and sat on the plate the crow gets the Rocks yeah there are land it's very French Oliver no surprise it is yeah I mean it's staying true to to how I like to cook what about feeding the Champions I'm a bit nervous about those guys I hope that they're gentle good luck if I saw Oliver's dishes on a menu I would be the first things that I order I think it's combinations are right I think these dishes are lovely do the execution of the cook himself [Music] it would be huge to get through the quarter finals that's why we came here but the other guys out there are all looking for the same thing and it's really gonna have to be top-notch if I want to get through Dave yeah I really like what you've got on this bench for my main course I'm doing pan fried cod serving that on top of a tomato white bean stew and for my dessert I'm doing spiced poached pears with an Italian meringue and just chocolate sauce and some toasted hazelnuts how does the Italian meringue work on the plate with the poached pear I caught the pear in the meringue and then toss it brilliant oh how exciting so you've done this before yeah yeah I've done it before I've practiced it a few times last couple of times it's been spot on you yeah it's been really good what are you hoping our Champions will see in this main course I just want the flavor to just smash them in the face hopefully with the dessert they'll see a little bit of skill from the portion of the pair from the meringue I've eaten a fair few puds in my time and I've never seen one of those well first time for everything [Music] he has been clever in the way in which he's designed his menu bean stew with these are caught on top that's lovely and then to turn around and do something really impressive like a poached pair covering a tame meringue it should really surprise them with something quite beautiful 25 minutes gone almost halfway [Music] the last two rounds were very very scary this round I'm feeling more confident full of adrenaline and raring to go and what are you going to cook for us pheasant breasts but I'm cooking them on the bone with parsnip puree parsnip crisps spiced poached Quince and the dessert is baked figs with cinnamon and vanilla ice cream and walnut oil can that be done in the nail I think so yeah yeah yeah how many times have you cooked this before loads of times I I love this this and I cook this a lot I tell you what you do this I'm going to be very very happy for you you are pushing it right to the wire Angela [Music] Andrew says that the Pheasant is one of her favorite dishes and she does it all the time [Music] so she must know how long it all takes [Music] for the Champions it's a huge honor they've been in this position they know what we're going through I like to make my own food I like to invent my own food I've worked hard and hopefully it all shows off on the plate today what are you gonna cook first John today I'm doing a tough Cannon of lamb gonna do a little filet mignons as well with a thinly sliced potato stack and then a red wine and rosemary sauce okay and then dessert is Apple and cinnamon infused Panna crumble what's a pan of crumble it's a panna cotta but it's also got apple crumble properties on it as well explain to me why you look so desperately nervous oh I really want this um you know I've given myself a lot to do I'm trying to prove myself but trying to show you guys too much [Music] Joel's had an epiphany and the Epiphany is that he's doing a little bit too much and he's pushing himself a little bit too hard and that could cause mistakes [Music] there's only 15 minutes till the main courses go out [Music] Johnny Stevenson is one of today's critics he made it to the final three in 2008. thank you after the final got an opportunity to buy my first restaurant so I sold my house and put sort of all my savings into this first restaurant of every week I was coming home with no money can get quite demoralizing to find out at the end of the week you don't have any money to show for it but Johnny didn't give up and in 2012 he Ary my dream when I was on MasterChef was to have this busy bustling Bistro somewhere back home in Northern Ireland I think I've actually phoned my dream I have very happy customers here they go home tell me that I'm still creating the best food they've ever had that at the end of the day is what I wanted to gain out of MasterChef crown I suppose the thing that made me win in the end was staying true to my roots fantastic [Music] I'm going to show you how to make two dishes then she's been doing live cookery demonstrations across the country and written her first book so at the moment I'm working on some really exciting plans to open my restaurant next year it's going to be mauritian food my life has completely changed it's not the nine to five office project management that I was doing before it's it's really different Tim Anderson won the crown in 2011. we all partied pretty hard the night of the final I woke up the next morning hungover and wondering if it was all some fabulous dream after running a series of pop-up restaurants over the last two years he's now planning to open his first permanent venue we have found premises in East London [Music] and I'm also writing a book and it's all Southern Japanese food [Music] I'd love to go back and show Johnny Greg what I can do now because I'm so much better so much better than I was I was just terrible [Music] you got 10 minutes so Oliver's main the Gerard fill it with prawn sauce buttered sand fire and potato croquette I would totally order this in a restaurant love the sound of this the main thing is not overcooking this because it really doesn't take long to cook it's three minutes that's fantastic keep going last bait anyosity on the plate that's it hello hello how are you really good you're eating pan-fried fillet of Gerard with buttered some fire potato croquette King prawn and a prawn sauce [Music] smells delicious [Music] the fish I think's cooked well the potato probably doesn't need the bacon the sauce is just delicious I'm really enjoying this yeah I think this guy knows what flavors he wanted to get on a plate and he delivered I think they're really good I I think it was a really well thought out dish I think all the flavors work really well together we've got lovely little notes of flavor and texture all together it's good dish Greg that's good that's lovely I mean that is proper proper up there lovely can't rest on your laurels no frangipan tart right Oliver for dessert is giving us raspberry and Franti Palm tart covered ice cream something I despise is frangipan I certainly will try this with an open mind I hit almonds I'm sorry that you don't like almonds but I adore frangipans I'm really looking forward to this pudding [Music] good lad [Music] this is a raspberry frangipan tart with cavados cream thank you you're welcome [Music] Lee Lovely and no Soggy Bottom [Music] I was really worried about this but for me that's just spot on it's delicious the pastry is beautiful you should be very happy with that it's thin it's crisp and the dessert itself as a whole I think it's very good well I'm more than happy with that completely happy with that it's like a big Posh grown-up Bakewell tart it's good very good [Music] I don't think given the amount of time that I've just had to cook that I could have done anymore really [Music] it smells fantastic David's main pan fried cod chorizo tomato and white beans chief to me that actually sounds really nice the challenge with this dish is making sure that the chorizo doesn't over power the taste of the Cod [Music] a couple of minutes left David lovely come on Sunshine well done mate good job hey guys nice to meet you [Music] so your main course is pan fried cod on a stew of tomato chorizo and cannellini beans enjoy it thank you it smells delicious [Music] the Cod is beautiful the stew itself is really tasty it's rich and savory I think he may not have considered the level of salt the Capers and the olives bring to the stew it's really good but the balance is a little bit off code is flaky exactly as I want it to be and I love the sauce that's my sort of food I think some people may find that dish a little bit salty but I think it's a good start pairs out in 15. [Music] sauce that sounds pretty delicious to me foreign could go horribly wrong [Music] we've got one minute to go last bits that's it good job David [Music] for dessert you guys got winter spice porch pairs with an Italian meringue a chocolate sauce and toasted hazelnut [Music] thank you [Music] so pretty I'm actually really excited about it it looks fun it looks like a big toasted marshmallow [Music] the pear has been cooked really really well the meringue is actually cooked and has that charring on it the chocolate sauce is really bitter so it doesn't taste overly sweet I think he was really wanting to wear us with this dessert and I do think it's got a real playfulness about it I think it's been really well executed The Purge cooked really well and here's not some chocolate good well together yeah it's pretty good effort it's Rich it's sticky the flavors are lovely but I wouldn't want to eat a whole one maybe I'm getting old [Music] the dishes went out how I wanted them everything kind of went to plan no major disasters so yeah we'll see [Music] are you gonna get all this done no I've had a bit of a nightmare with my pheasant and it's not cooked so I'm going to have to pound fry it I don't actually know what's happened to it just take a breath calm down it will be fine okay Angela's main roast pheasant with spiced Quince parsnips Masala and Chestnut sauce quite a lot going on it's really important that the Pheasant is really sort of singing on this plate all games can be quite difficult to cook them in if you get this wrong it's very easy to undercook they don't want to eat raw pheasant you are five minutes over time Andrew you've got to go come on it's all right yes [Music] hi I'm so sorry a bit late [Music] you've got peasant best with parsnip puree parsnip crisps poached spiced Quince and uh Masala and Chestnut sauce hope you enjoy it it's a little bit messy but you could tell she was nervous she could have done with another 30 seconds to sort of wipe down the plate but you get a good impression from it anyway and it smells good [Music] I think there's actually a lot to like about this dish the sauce is actually really tasty I like the Quince but the big problem here obviously is the cooking of the Pheasant Which is far beyond what it should have been my parsnip crisps are delicious the parsnip puree was cooked so so well she did look really stressed it's really not bad I think the flavors actually work really well together that pheasants dry than it should be she's overcooked it but I love the sweetness of the puree and the sweetness of the crisps Quince you hardly ever see it's beautiful regardless of her timing it's a really lovely thing oh my Lord this is so stressful you've got already 10 minutes now Angela yeah [Music] Angela's dessert we've got roasted figs cinnamon ice cream Walnut twills just making sure that the cinnamon doesn't overpower the whole dish I want the Fig to be the star of the show with this one ice cream always a risk unless she's got liquid nitrogen well done Angela you've got spiced roasted figs Walnut Trail and an ice cream sauce [Laughter] figs look so good they look really caramelized and baked but the ice cream sauce as long as it tastes good I think it'll still be pretty delicious [Music] flavor is ways it's not bad it is to me it's quite sweet you can taste the Walnut you can taste vanilla figs are cooked really well to me they're delicious the ice cream would have been nice but it's not that much worse off for having melted I'm not missing the cold texture really I really like this dish I think it was really yummy it's just beautiful sweet flavors unfortunately the ice cream is is turning into cream it was actually really fun just a shame I didn't get the dishes finished as I wanted to [Music] main course needs to go in five minutes okay thank you quickly [Music] Joel's main stuffed Cannon of lamb with red wine onion and rosemary gravy seed March 2 layered potato and pancetta wrapped fillet mignon wow that sounds like a lot the key thing here is the meat the meat perfectly cooked yeah this this will be a tricky one to pull off [Music] let's go [Music] I've made a cannon of lamb filet mignon there just wrapped in pancetta a seed snow peas thinly sliced potato just with a bit of thyme I hope you enjoy it please thank you [Music] my filet mignon doesn't look like it's had any heat mine's not even browned it's so Raw [Music] potatoes are good there's good color everything's kind of nicely arranged I like the little bits of red chard which I wasn't expecting other than that it's got a lot of problems that you can see the biggest disappointment is the undercooking of the meat because actually you've got a Canon of lamb and a filet mignon which are beautiful cuts of meat and that should really be the thing that singing here and actually the thing that I like the most is the March 2 and the potato he's obviously tried to do far too much and I ended up doing nothing he's gonna have to pull off something amazing with the dessert if he's got a chance oh that's raw that little filet mignon is raw raw lamb undercooked lamb is a nice thing but a raw lamb nut up it's a shame Joel's cooking for dessert and apple and blackberry Panna crumble my new favorite word I don't know what it means in my mind as a chef this should come together well this is the one dessert I'm really looking forward to [Music] uh first time it's never worked [Music] [Music] I've made Apple pen a crumble with a Blackberry and red wine reduction within cinnamon almond and apple infused panna cotta [Music] thank you the flavors however you can taste the Apple you taste the Blackberry you can taste the oats of the crumble and just texturally it's not right it's a crying Sheen that the panna cotta didn't set because it really tastes really good otherwise the red wine Blackberry reduction is really tasty the crumble is a great texture it's just a shame it's a real shame it's collapsed and it's not that well executed it's a bit of a mess and Joel's not happy I'm feeling deflated I thought I could produce much better than that and normally I do just didn't go right on the day unfortunately we've got ourselves some gems here Greg some real gems who can go a long way in this competition if they apply themselves I know he's had a couple of ups and downs in the previous rounds but today Oliver was just outstanding the fish with those brilliant Croquettes marvelous source and sand fire was mind-blowing not a mistake made on that plate at all is frangipan taught with raspberries was a little scruffy I'll forgive him because it tasted really good our Champions also were quite impressed by Oliver today I've shown John and Greg my best self I think and that's the most that I can do whether I've done enough or not I have no idea with Dave's main course and dessert there are a few little mistakes but he's an amateur loved his first dish that pizza called flaky on top of the beans flavored tomato and chorizo nice flavors big flavors you thought maybe too salty I loved them the pear and I had Sally meringue with chocolate sauce and nuts was too big but I did like the flavors I've done the best I can do so I guess I've just got to wait and see what everyone else thinks now Angela I love the idea of the dish the Pheasant I thought it was wonderful little bits of chestnuts really really good idea she overcooked the Pheasant but I tell you what the sauce was beautiful the puree was lovely that red wine spice Quince it was beautiful the dessert the figs lovely flavor of walnuts and cinnamon and red wine with those figs was also a very very lovely thing I really really want to go through but I don't know there is real promise in what Joel was attempting to do today bony out the whole loin of lamb making potato Stacks he did do a lot of work it would be helpful if the food was cooked he was quite apologetic about his dessert and understandably why because he feels like he let himself down at the end of the day I did give myself too much to do you can't make any mistakes because there's three exceptional cooks that I was up against you know I don't know what we're gonna do because it was a really good day nobody half-hearted everybody giving it their all [Music] thank you it's been far too close to call so we've decided we are just going to send one of you home contestant leaving us [Music] is Joel sorry mate thanks John [Music] disappointed but I'm happy to make it this far and I hope that the guys you know do a great job in the quarterfinals congratulations all three of you have something really interesting about you some real potential [Music] feels incredible I can't believe it gonna take a bit of time to think anything [Music] this feels pretty good to have got to the quarterfinal I feel really proud of myself I'm ecstatic absolutely chuffed bewildered delighted everything [Music] thank you next time it's the quarter-final the five heat winners returned to cook for just one critic face to face sort of single-minded dish that I would order I want the sauce son [Music] thank you foreign [Music]

Channel: MasterChef UK

Views: 22,785

Keywords: MasterChef, MasterChef UK, Celebrity MasterChef, MasterChef Celebrity, MasterChef The Professionals, The Professionals, John Torode, Gregg Wallace, masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef uk, masterchef uk john torode, masterchef uk gregg wallace, john torode, gregg wallace, masterchef uk dishes

Id: JGmxT1fQzbk

Length: 58min 54sec (3534 seconds)

Published: Tue Sep 19 2023