Take Five Ingredients in MasterChef Canada | S04 E09 | Full Episode | MasterChef World

last time on Master Chef Canada soup up Chef the top six took on a classic restaurant takeover Aaron do you need help and the blue team's lead went up in smoke that's a waste of good State keep an eye on it no that left three to face a brutal tajine Elimination Challenge it's almost borderline unpleasant and Aaron's Master Chef dream was dashed tonight the top five gets schooled and the sub is salmon jeez Louise this is a huge fish then what can you do with five ingredients a bare Bon's Elimination Challenge turns one homecooks dreams into a nightmare there's that problem here this meat is a [Music] mistake my dreams are within reach the restaurant that I want to open for me and myom mom there's only four other Home Cooks standing in my way my journey in the Master Chef Canada kitchen has taught me to put my ego aside I feel that I'm cooking from the heart now I have doubted myself quite a bit in the competition when I told the judges I was going home it was because I just felt like I'd already been defeated no more crying whatever the challenge today I'm not going to give up you all want to be Canada's next Master Chef right Chef well it's time to cook it up and Notch we're giving you a master class o get ready to learn everything you ever wanted to know about salmon I grew up on the west coast I am through the roof I'm so stoked anybody from that part of the country definitely knows what I'm talking about those are huge I don't cook salmon I've only tasted it a couple times I didn't even know salmon could get that big Canada is famous for this remarkable fish it can be prepared in many different ways tonight we're going to show you three of our favorites glazed encrusted and poached we're getting school today love it I've been waiting for a fish challenge my personal favorite is GL salmon first of all for the glaze it should be nice and thick and make sure it's sweet for caramelization watching Chef Alvin in action is amazing I'm trying to capture it all in my brain so I can use it later it should come out looking like this and you notice these beautiful bits of caramelization now that's from sugar you want a bit more caramelization you can always choose his all right be very careful especially you have long hair you don't want on a haircut Alvin's a comedian but the blowtorch trick is awesome how you doing salmon is the ideal fish for crusting this fish here has been breaded with almonds lemon and some herbs this is going to take 4 minutes then you're going to flip it over don't move this fish a lot if the heat is on too high you're going to char the outside you're going to burn it when you're done this is what it should look like it's beautiful Chef you should have a perfect medium rare Center Chef claudo has like this Suave feel to him it's almost like he can do it with his eyes closed okay home Cooks I'm going to show you how to perfectly poach this beautiful filet of salmon what I have in my pot here is a c Buon the liquid that is seasoned with aromatic herbs and spices now you can use any number of ingredients in seasoning your and bringing on flavors I just gently slide it in and let it poach gently I do not want to see a roaring boil when you're poaching Salon I like the poaching method the best because you're not really hiding the taste of salmon you're just enhancing it pink on the inside beautiful medium rare it's wonderful to watch the pros do it they make it look very easy I hate them home Cooks did you enjoy your master class good you better have been paying attention because now you must use one of those three techniques as the centerpiece of a beautifully composed salmon dish to find out what you'll be making everyone please come up and draw a [Music] knife and crusted fantastic I've done salmon just about every way but crusted it's another opportunity to show the judges that I can do something outside my comfort zone poach yes exactly what I wanted oo I like crunchy crust so fingers crossed here that I get encrusted salmon this glazed it was the one I wanted the least poached yes I wanted that glazed personally I don't care what any of the other com Cooks got I'm focused on what I got and I'm going to rock it out today all right you know how you're cooking a fish now go get it oh gosh the home Cooks must now fillet their salmon before creating a master chef quality dish using the technique they've been assigned I'm really sorry salmon I'll do the best I can salmon be be good to me and I'll be good to you you will all have access to a specialty Pantry filled with beautiful ingredients keep in mind that this is not a replication we want you to put your own creative spin on this dish and you'll only have 45 minutes to get it all done we have to do all these things in 45 minutes uh no too much can go wrong with this for me after the cook we will select the three most promising dishes for tasting and as always the winner will receive a huge advantage in the upcoming Elimination Challenge are you ready to be the big fish in this competition your time starts now really really want the judges to call my name today so I'm putting everything I got into it I grab rarb I grab oyster sauce some chili oil let's see what I can do with this now the thing about salmon it is a very fatty fish and I think it's really important to cut that fat with the kick of citrus white wine is perfect with it I want to make a dashy broth it's light but it's full in flavor I really really want to show the judges that this girl knows her techniques I love salmon I eat a lot of it I'm going to respect it and I'm very from this challenge look at Barry and Trevor they already started fing their fish Barry started to make his first cut right under the guilds exactly like you should turning the knife back onto itself and then cutting right down the backbone of that salmon I got a sense he's done that before my wife and I live right on the water in Vancouver I have friends that are fishermen so I had better do this salmon proud I was a waitress at a Japanese restaurant for 3 years so I got to constantly observe Sushi chefs break down whole fish you cannot have any hesitation you need to do that one fluid motion and you need to commit to it right down to the bone jeez Louise this is a huge fish your teeth is chomping me I've never fled a fish in my life let alone a gargantuan fish just come on out I on a wreck you Miranda is just butchering that fish it looks like she'd been using a chainsaw on that salmon I completely butchered the first cut but I still got a big honk and slab of fish that I can pick something from I just peace I'm back on track 30 [Music] minutes Barry you got the crusted Salmon I got the crusted Chef I'm going to do a cornmeal duck egg Panko and pine nuts sounds interesting beyond the crust what else is happening with your salmon dish here I'm going to do a nice grainy mustard cream sauce with the peas and noi mushrooms so you're going to choose a cream sauce with the fatty fish lemony a lemon cream sauce made it once or twice so you've done this before I've done this before okay stay focused I will Chef today I'm making a poached salmon with a homemade pesto sauce I'm working with flavors I don't normally work with it's totally out of my zone hope for the best 20 minutes there 20 minutes left Trevor you can have my head thanks Randa appreciate it even when the chips are stacked against me I take the time to help out others so if Trevor wants my salmon head go ahead you're the best I'm going to be using strong Asian flavors and techniques to impress Alvin today this is definitely going to set me apart Trevor Trey has two fish heads you salmon have two heads I borrowed a fish head from Miranda why because I am going to be doing some crispy fish eyes and I wanted more than two coming from a Chinese family the eyes is a very special thing I'm doing it for you show I'm so tired because you know I never get the fish I because my mother always takes it okay what kind of glaze are you going to do for the salmon I'm going to be doing an asan inspired glaze I have oyster sauce some honey for that Sugar get it really nice and caramelized y only 45 minutes remember okay yes chef I think the trickiest technique out of all of them is the poached because you don't know quite what's happening in the middle of that fish if it is overcooked that fish will fall apart I am a little worried I know that it doesn't take long to cook I'm guessing it's probably going to be about 4 to 5 [Music] minutes I went to see Trevor he's doing for I salmon it's just for me and don't be jealous there're four of them so you can have my fish eye don't worry and also he's got some pickle carrots and also some crispy potatoes a lot of complicated techniques there in my opinion it sounds like a t order that's ambitious 15 minutes you have 15 minutes left you need to be cooking your salmon soon if you haven't done so Miranda ever cooked salmon before I haven't Chef how are you going to win this challenge by doing what I always do and cooking with the flavors that I think will work well together what is in your glaze I did some rhub bar Honey some chili oil mustard fish sauce it's right here if you wanted to give it a little taste very very interesting you know I love rot part and I've never used that in the glaze okay so this will be the first for me you got a lot to do I'm going to let you do it thank you Chef all right good [Music] luck today I'm going to make a dashy poach salmon I use bacon for the smokiness I use fish sauce for that fishiness and I use B needle flakes which is the base for dash broth and I feel like this is my chance to show the chefs that I can cook [Music] Japanese Trevor seems to be the only home cook that is using that beautiful salmon skin when you cook that crispy it is delicious it almost upstages the salmon itself wa Miranda she is using the torch woo I am the fire Cen it's a good techn but she is doing it on a wooden chopping board now never try that at home never torch on anything that's wood 5 minutes yeah 5 minutes I'm really trying hard not to make this fish fall apart it's like butter Please Stay Together fish my salmon fell apart which is the worst thing that can happen but it's too late for me to poach it all again one minute you have 1 minute left heat is on 10 9 8 7 6 5 4 3 2 1 head up well done [Applause] everyone the judges will now take a final look before choosing the top three salmon dishes for tasting the winner will receive a major advantage in the upcoming elimination round I don't feel like I proved my cooking skills I want this Advantage so badly but more than that I just want to be called up for top three dishes well done everyone thank you Chef all your hard work has really made it difficult for us to narrow down our choices but there are three dishes that we're particularly excited to try the first dish that we like to call up was surprisingly sophisticated and refined Miranda oh please bring up your dish I did a chili honey and rhubarb glaze salmon over a spinach and mushroom salad with toasted salted pine nuts plating I think you've done a great job what I like about it is it is clean tight compact so I can't wait to taste let's see what we've got the fish is tender moist ruber Works overall the flavors are really solid seasoning I think has a great balance to it the glaze I think you could have been just a tad more generous with it a little advice this dish requires a little bit of crunchy texture a little crispy piece of rhubarb just a light oil pop it in the oven let it Crispen up use it as a garnish but it's a great dish thank you thank you the next home cook really caught our eye it was a beautiful concept Trevor it's an Asian inspired glazed salmon with crispy skin crispy eyeballs and a noi mushrooms visually is stunning thank you Chef these eyeballs I mean they're staring at me right right now there it is you can see that nice piece of really soft gelatinous you got it just perfect thank you Chef perfect now I'm going to cut into this what am I going to see hopefully a medium rare piece of fish look at that you know this one is perfect cooked on this salmon that's nice a fantastic glaze it's got that sweetness thank you Chef I would prefer a little bit more glaze and I told you okay to get it nice and thick because that would give it a bit more flavor what's that uh that is a potato [Music] puree did you taste it I did not [Music] shut it's grainy this bits of raw potato this is a beautiful dish but you ran out of time and unfortunately your CH are not pureing I tasted every component to my dish except for this puree that cuts my chances of winning this big time the third and final salmon dish that we can't wait to sink our teeths into was made by Barry please bring up your dish last but not least Berry Fant fantastic I prepared a pine nut panco crusted salmon and a mustard lemon lime cream sauce your presentation's improving thank you you nail the cook on the salmon it does not get much better than that let's eat that crust wow super light I think the dish is very impressive there are a few flaws you had a little bit of a hot spot in your Pan the way to mitigate that rotate that fish so take a little peek underneath and see what's happening get into your food right I'm not a big fan of cream sauces with fish if I were you lighten it up use a vinegret start to cook outside of your comfort zone cuz I sense that you still haven't hit your stride yet getting there what's it going to take for the the bear to come out you're the first person that's called me that here really did someone else call you that before uh nobody ever calls me Barry it's bear you have to start bringing it I will Chef please head to the front thank you Chef well done you guys get you all right you've given us a lot to think about so that that's what we're going to do there was negative comments about everybody's dishes so I'm feeling really good I think I did a lot more I respected the salmon more you know it's going to be tough different cooking techniques different applications I want this so bad it would just prove to myself that I can win this thing all right I think we've got [Music] it you each took the techniques you were assigned and created restaurant quality dishes but there was one in particular that left us craving more and that dish was made by Miranda congratulations oh my God I am shocked that the judges call me because I've never cooked with salmon but just goes to show that if you pack a punch with those flavors that's what's going to win Miranda you're going to get a huge advantage in the next elimination challenge but before we tell you what it is we like everyone to join us at the [Music] front nice job BR thank [Music] you what do they do did they quit wow what is all this W all three judges come out with these massive tables full of different kinds of foods I'm at a loss for words I this food there's desserts there's appetizers there's Entre wow I hope that this isn't eating contest cuz I got it believe it or not these 50 dishes have one thing in common they were all made using just five [Music] ingredients tonight we want you to do the same thing the only thing that I make that's five ingredients is my coffee espresso cayenne pepper chocolate water and whipping cream keep in mind this is an elimination challenge that means only five ingredients stand between you and a place in the top four it's daunting I have so many ideas it's going to be a challenge to keep it simple you have five minutes to shop for five very important ingredients are you ready yes sir then your time starts now five ingredients is not a lot to choose from so you need a good protein you need some color vegetable you need maybe an interesting herb so you can add some depth of flavor and probably something a little acidic it could be a lemon lime maybe an orange I need some garlic I want to do pasta because it only takes two ingredients to make I got to keep it simple ooh had some mistakes I instantly think I could do some type of tech meex type flavors so I grabbed some flank steak some peppers and some corn some cilantro and some lime my idea is to make a pasta but I don't want to make just any pasta I want to show the judges that I have skills so I want to make an egg yolk ravioli because it's one of the harder raviolis to make Barry what are the five ingredients in your basket fresh toito fresh prawns pepper corn and beef stock I'm feeling ecstatic about these five ingredients ta corn in the cob red Red Onion limes jalapeno and fresh jibet I know these flavors and I know I can cook them really well sounds like you have something very special planned it also sounds a little bit too easy of course you can make something great with your own ingredients the question is what can you do with someone else's Miranda your advantage for the salmon challenge is that you get to switch all the [Music] baskets you can keep your own ingredients if you wish but you get to decide whose ingredients everyone else gets to work with hey this is nuts I had a great idea I wanted to execute it and now I don't get to okay Miranda thank you I want these home Cooks to feel completely outside of their comfort zone like I have the entire time TAA I get maze basket it has shrimp in it and I'm like oh my God I'm allergic I've never shelled one I haven't even touched one I'm giving Barry ta's basket I think he wants to make a sauce and there really isn't anything in her basket to make a sauce the first thing I see is halet and corn whatever tea was thinking with this I can't figure it out I'm not happy about it give you this weird super loaded basket Berry's got beef broth pork cheso and some seafood I know that I can work with this this is your new basket Trevor Has parmesan flour eggs tomatoes and garlic he has four out of the five ingredients I chose so I'm very very happy good luck everyone I'm deciding to keep my basket because this is my advantage and I want to work with some ingredients that I actually know you have 45 minutes for this challenge are you ready to make us the best five ingredient dish we've ever tasted yes Che and your time starts now this is the challenge that will decide which cook has the most maturity and which cook can adapt really really well Barry may have trouble because he seems really upset now you know is that going to affect his performance because you know you can't cook when you're upset I'm angry but I'm focused and I'm determined if all the cooks here are smart they're going to put their minds inside of the original Cooks basket and decode it and that's how they can win this I tend to go overboard typically I try to do too much so what I'm trying to show the judges is that I can use five ingredients and make them shine Bar Bar Bar you look irritated did Miranda you know poked at the bear just tell me little bit how are you going to use that to to your advantage I'm going to just Channel a little bit of being pissed off and focus on what do I need to do with a rather sparse basket okay so what are you doing today I am making pan roasted cibit served on corn pudding and a corn salsa good luck thank you Chef see what we can do with these they're so nasty I know that I have to clean and deban the shrimp but I'm not exactly sure where the vein is is this the thing I have to devain giving TAA the shellfish was an honest mistake I didn't mean to play on Tea's allergy and I feel a little bad is there two lines on top and bottom so I decide to show ta How to devade a shrimp the main vein is in the back and it you just cut it yeah it's out it's out okay thank you 20 minutes you have 20 minutes [Music] left that's actually pretty good look at Miranda look at her she she's absolutely in her element she obviously has the big Advantage here her ingredients did not change my mom influences my cooking so I know how to make really good flank steak I have way more confidence than I ever have before she's going to blow through this quite [Music] easily and then Miranda hi Chef Michael so what is the dish that you're going to be cooking so I'm going to do smoky grilled flank stape over top of grilled red pepper sauce topped with a grilled corn salsa is this dish today something might cook back home in Edmonton absolutely I'm finally cooking something that I would cook at home so I'm excited for this Challenge and what's the cook on the steak uh I'm going to get it to nice medium rare today look forward to it thank you Chef today I got to keep it simple but elevated at the same time hey Trevor hey Chef Tell me how do you feel about not being able to keep your own basket of ingredients oh it's devastating I had a really really cool idea planned more importantly which path are you on right now and what are you making I'm going to do sauteed prawns and I'm going to do sort of a suck attach with the corn I'm rendering down all the fat out of that chereso and I'm going to use that as sort of my sauce for the plate you know what I think I think you got lucky I think so too Chef this sounds like a very delicious basket Berry it was it was you have the right attitude Trevor and that's what I think will push you to the edge here thank you very [Music] much [Music] hi May hi chef Alin how you doing I'm good how do you feel I'm feeling okay there's no such thing as bad ingredients so if you can't make those ingredients shine then it's on you okay that's the right attitude now let me ask you what are you going to do I'm going to be making an egg Yol ravioli and I also confed some tomatoes with some Parmesan cheese and crispy garlic that sounds like a lot okay you sure you can do that in 45 minutes that's all my mind but I'm going to give it my all [Music] I'm making an Eggo graviola it's like a nest for the egg yolk and then a shrimp garlic sauce I have never made any of this stuff so my goal is to wow the judges with my [Music] creativity 10 minutes you have 10 minutes left we won amazing dishes from five ingredients May is making egg yolk raviol okay very similar dishes ta now may only has Tomatoes while TAA you know she has proteins she has shrimps as well and don't forget may can taste her dish TAA on the other hand is allergic to shrimp she won't be able to taste it I don't know if that's going to stay I'm tasting everything every step of the way I have to that's been my downfall in the past green runs this way cut against the Green Miranda's already sliced her flank steak it looks a bit on the RAR side the first few pieces are still looking slightly rare but I think overcooking it would be worse than undercooking it I hope she's cut it against the grain two minutes you have two more minutes left you better be plating now there's a lot of focus happening with all of the home Cooks TAA is frantic right now Y and she can quite decide how to Plate her dish don't over complicate [Music] it 10 9 8 7 6 5 4 3 2 1 pass [Music] up great job guys well done I'm super happy I actually tasted every component of my dish and I think they're all great I have no idea if my shrimp are properly cooked cuz I don't know how to properly cook one but but I am not going home Miranda you gave me what you thought would send me home and I blew that up baby the bear came out of the Bush Trevor please bring up your plate this is the Corin bell pepper suckatash a beef reduction and some chizo sauteed prawns now visually there's something missing on this plate okay and I bet you don't know what that is no I don't sh I see two shrimp but I only see one head when you plate it has to be logical and symmetric sometimes so let me get all these flavors in [Music] there wow I like it you have that succulent shrimp you have that Sweetness in the corn the textures in the pepper and then that beef stock sauce which you reduceed pulled everything together that is a very very nice dish [Music] okay well done brother Miranda please bring up your [Music] dish I made a lime and pepper grilled flank steak with a red pepper sauce over top of a grilled corn salad you know you had less of a disadvantage you got to keep your ingredients every time I've had to cook in this kitchen I've been the one that been out of my element have you ever worked with flank steak before a couple times what color were you going for a medium rare what do you think you achieved I think I achieved a rare closer to Blue there's another problem here you cut the flank steak with the grain I thought I cut it against the grain I saw it running this way you cut with the grain this is one of the biggest mistakes I've made in this kitchen I'm in trouble it does take effort this is tough on the other hand the Corn's actually quite delicious nice pop what happened to you in this challenge I thought I was doing good chef and I honestly thought I cut it against the grain you've come so far you've done amazing things but this meat is a mistake you cut it incorrectly you undercooked it I hope you'll have a chance to recover from something like this me I made a egg yolk ravioli and I also ConEd some tomatoes and then I topped it off with some Parmesan cheese and crispy garlic visually looking at it it looks a little bit childish in terms of the plating you know just something that you see at children's parties so the moment of truth so I'm going to slice into that raviolo what am I going to see uh you should see a runny egg yolk I'm really hoping well look at that yes you know it it's oozing out and this is perfect perfectly [Music] cooked wow past is perfect it's got very nice texture beautiful use of five ingredients you did a really good job thank you Barry please bring up your dish for tasting [Music] I came up with a pan roasted jibet with a red onion jalapeno and lime Jam corn jalapeno pudding and a roasted corn salsa how do you feel you did with those ingredients 10 out of 10 that's pretty confident yes chef H it forced me to do something i' had never done before and techniques I've never used before let's have a taste I think your corn salsa here is light crisp has that lime to it fresh big flavors halibut I think is cooked very very well the corn sauce for me could do with a little bit more seasoning you just need to bring that sweetness out sure overall I think it's a pretty good dish and it's really great to see you being forced to use something different thank you Chef the anger that fueled me through this cook woke up a part of my brain and I'm going to make sure to keep it awake ta please bring up your dish I am worried about my entire dish I just don't know what it's going to taste like but I need to show the judges that I'm not giving up [Music] yet this is an ago gravioli with marscapone filling and garlic shrimp all right let's see how you did with the pasta here what's your intention to have a runny yolk nailed it yes that's good news for me that's [Music] beautiful great flavor the texture of the pasta has a bit on the thick side I did the lowest that the machine went twice so did May yeah hers was thinner there's another problem here I see it and I didn't get the thingy out of it why did you devain two out of the three shrimp I must have put one of the shrimp that I wasn't supposed to cook in the pan details right details please go back to your [Music] station we need a few minutes to figure out what to do next the main thing I'm worried about is the judges aren't happy with the cook on the steak but my flavors are what's going to keep me in the competition lots of great flavors lots of great use of those ingredients I'm a little bit worried about my plating cuz at this point in the game it needs to be perfect someone has to go [Music] home this challenge forced all of you to think on your feet there were two standout dishes but one home cook particularly impressed us and that home cook was Barry if this wind doesn't prove that I belong here I don't know what will congratulations but Trevor you were not far behind well done unfortunately some of you were less [Music] successful Miranda and TAA please come up to the [Music] front Miranda despite or maybe because you chose your own ingredients you weren't able to display the creative flare that we've come to expect from you TAA we know you had trouble rolling your pasta and you weren't comfortable with shrimp but here's the hard truth in this kitchen you're only as good as your last [Music] dish so unfortunately we have to say goodbye to [Music] Miranda come here I love you Miranda is my strongest competitor here and now she's going home complete shocker TAA you're safe please go back to your station Miranda you fell short in this challenge but over the last several weeks we've seen you sore your pallet and your incredible instincts are real gifts we know that your mother has always recognized your talent and that we hope that your success here compels you to share it with an even wider audience now come on up and say goodbye Miranda you're going to be missed my Master Chef Journey has definitely been a bumpy ride this is the disaster Miranda not giving up yet Chef I'm really proud of everything I've done in this competition yes that the on fire Miranda Miranda [Music] congratulations wow I almost bit off my finger this experience has definitely made me believe in Miranda a whole lot more than I ever thought [Applause] [Music] possible you did good today wow I've absolutely enjoyed the journey be strong wouldn't trade it for anything hi everybody next time an apple a day keeps the top four dreams alive the stage is set for one last Team Challenge turn around and a surprise group of VIPs now inspires the home Cooks to reach New Heights that's not what you want yeah too late your p's not hotty enough we need the hustle this is huge for me huge failure is not an [Music] option [Music] [Music]

Channel: MasterChef World

Views: 152,178

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 4, masterchef canada full episodes, alvin leung, michael bonacini, claudio aprile, masterchef full episodes, masterchef canada season 4 episode 9, masterchef canada season 4 full episodes

Id: _Ut0bgmDeAs

Length: 42min 27sec (2547 seconds)

Published: Wed Apr 03 2024