The Best Mystery Box Challenges | MasterChef Canada | MasterChef World

please welcome a true canadian hero colonel chris hadfield the first canadian astronaut to walk in space hello everyone it's a pleasure to be with you so i'm a pretty big colonel hatfield fan oh my god this man is the canadian icon of space and science he's like a spokesperson for everything i love hi during his illustrious career colonel hatfield orbited the planet thousands of times spending a total of 166 days in space that's a lot of time without a home-cooked meal keno could you tell us some of your favorite foods whilst you were in space no nobody nobody goes to space for the food [Laughter] but what did colonel hatfield eat to find out you have to lift the mystery box in front of you home cooks on t-minus three seconds lift your boxes three two one liftoff [Music] wow [Music] freeze tried everything in front of you are a selection of foods that were available to colonel hatfield during his missions in space dried fruit and nuts freeze-dried vegetables candied salmon and freeze-dried beef i've never cooked with space food but i'm pretty sure that most of the other home cooks haven't either this is gonna be a little more difficult to elevate i'm looking forward to seeing what we're all gonna pull off tonight you will have just 45 minutes to prepare a gourmet meal using the ingredients in front of you and the staple pantry at your stations these ingredients are probably not going to taste very good so it's up to me to make sure that i impart flavor in everything the end of the cook colonel hatfield and the three of us will taste the top three dishes the home cook that produces the winning dish will receive a huge advantage in the upcoming elimination challenge are you ready to reach for the stars yes chef your time starts [Music] now [Music] a little space odyssey ground control i am so excited today i want to win because i want colonel hadfield to think i'm good enough to win and i'm so excited and i need to win these strawberries are just like little dust powders so the first thing you have to do to reactivate some of these ingredients is to add some moisture to it okay chicken work your magic whether that is water whether that is a little chicken stock whether that's some white wine on board the spaceship there's this needle that sticks out of the wall and you take your package and you slide it over the needle and then you turn for the amount of water you want to put into it then you push either a lukewarm button or a hot button that's about the best you can do as a space chef oh my goodness it's a bit nerve-wracking i've never cooked many of these ingredients before i actually really enjoy this challenge it's weird but it's interesting it's out of this world today i'm amazed the boring repetitive way we just reheated those food stuffs on orbit compared to what they have done pool of tortillas deep fried ravioli it's really impressive ten nine eight seven six five four three two one hey thumbs up veronica sorry guys this is a corn and potato based chicken congee i also made a japanese omelet with the dehydrated broccoli and carrots as well as a fish floss crumble i really want to be sure and get everything on the spoon here i don't want to miss one thing that's a wonderful mixture of everything it immediately gives you a sense of being back on earth the sense of home thank you colonel it was an honor cooking for you today thank you kanji is the ultimate chinese comfort food this dish does it for me the meat is perfectly cooked very moist i love the corn after 166 days of space i would love to come home to one of these thank you chef [Music] the last dish we'd like to taste is sweet and whimsical i think i've executed a perfect dish it's quite innovative and it tastes really great congratulations go to i have heard colonel hatfield's lectures i've read his book i've seen him in concert i want to hear my name so badly [Music] mary yeah [Music] i'm so excited careful on the stairs okay this is a strawberry raspberry creme brulee but in a pie shell so you can eat the whole thing even with dehydrated ingredients you've been able to make the dish look spectacular thank you [Music] [Music] absolutely wonderful the creme brulee portion is very very light and creamy but you're able to get the beautiful flavor of those strawberries in there hey that is unbelievably delicious no one would be able to connect that box of what looked like throwaway food into this very rich and delicious dessert you just made thank you very much thank you very much it was a super pleasure thank you okay awesome okay everything in front of you comes with a small environmental footprint and they're all sustainable yellow dragon fruit no palace beet greens prickly pears pumpkin flowers watercress okra black salsa fee enoki mushrooms mung bean noodles wild rice walnuts squab and farmed salmon fillets from ikea's sodapore collection of certified sustainable seafood considering how overtaxed our planet has become that is the future of food more and more environmentally aware chefs are choosing to plan menus around ingredients like these our friends at ikea are dedicated to sustainability and believe that the kitchen is a place where small actions like meal planning and meatless mondays can make a massive difference for the planet there's just one more ingredient on your station a mini mystery box for you to open one two three open oh my god nothing says the future food like crickets what on earth am i gonna do with this i've caught some as a kid but i've never eaten one in my life they're rich in protein healthy fats minerals and fiber plus they're everywhere forward-thinking chefs across the globe have been finding interesting ways to use them in their dishes and tonight you also have that option we want you to use as many of those sustainable ingredients as possible but if being a good person is not enough motivation for you you also get a major advantage in next week's challenge you will have one hour to prepare as a dish that wows us in addition to what you have at your station in the pantry you'll have access to a variety of sustainable and locally sourced ingredients are you ready to leap into the future yes and then your time starts [Music] now [Music] lots of mushrooms today today i'm going to focus on a savory dish oh these are gorgeous my goodness i need to show the judges that i'm just as good of a cook as i am with desserts i'm not throwing much in my basket in the pantry i'm gonna use as many of those mystery box ingredients as possible yeah i'll do lincoln berry i actually like mystery box challenges the fact that they limit the ingredients that i can use sometimes i get too crazy when you give me all the ingredients [Music] all of these ingredients are so interesting these are not ingredients you're going to find in most people's grocery carts these are a little bit unusual and they do take a tremendous amount of skill and understanding in order to master them and it takes a very important word creativity very interesting i don't even know if you can eat it i don't even know like what half these ingredients are okay so maybe we're gonna scratch that idea [Music] shaking in this kitchen there's so many things happening at once if you lose focus just for a second something can go wrong and my beat balsamic reduction got overcooked so i need to do it again add a bit of flavor to my dish [Music] it tastes fish cake and i really love it it has a ton of flavor in there the challenging thing with fish cakes is plating them plating is not my strength so i don't know where to even start i'm looking at my squab i cut into it [Music] perfect two minutes you have two more minutes left i'm just taking a minute to collect myself and making sure that everything that i made for this dish ends up on the plate i'm looking down on my dish and i feel like i'm still missing something but that could be me overthinking it i feel like i'm missing something 30 seconds last three second come on get up [Music] ten nine eight seven six five four three two one heads up [Applause] there's flavor there's texture the plate looks beautiful in my opinion i'm really happy with it i think i've done enough to stay in the competition but i don't know if i've done enough to win this one [Music] jeremy you're up first it's so important to cook with your heart in this competition and my heart went into this i hope the judges see that so i made a play on a filipino classic it's called sotanghon traditionally it's made with chicken and today i use the squab i also use mung bean and a cricut squab skin chicharon on top of the noodles and also the enoki mushrooms you really used a lot of those sustainable ingredients i like the way it looks the only thing i would have done differently here is i would have sliced the squab and placed it on top of the noodles because right now it's drowning in a hot stock and you can see that it's overcooking yeah [Music] wow it's another knockout from you i love the fact that the squab is only seasoned with salt because it allows the other flavors to really shine the noodles perfectly cooked the broth so many layers in it delicious thank you thank you chef [Music] noodle soup is the ultimate comfort food 100 do you think i'm gonna get that ultimate comfort i hope social okay oh i would say more than pleasantly surprised i like it because it's very clean and using the pressure cooker was a fantastic idea you're able to extract all that flavor overall i like the effort this is the food for the future and in your future it's bright thank you chef i feel so good right now i got to stick to my roots and they love the flavors i'm pretty proud right now [Music] christopher you're up next i was inspired by the cricket the puree on the bottom is a spring onion and pea puree on top you have a medley of mushrooms we have braised morels comfy chanterelles and fried enoki great plating thank you it's playful but it also is reminiscent of your last dessert presentation [Music] the flavors are very bold the wonderful savory pea the little spring onion there is something in there that has a real umami hit to it it might be morel soil ah okay and how did you make that olive oil morels flour and ground cricket to bring some nuttiness it is a beautiful presented dish lots of great flavors incredible technique and i hope that you're able to continue to create exciting food like this for us on an ongoing basis thank you chef [Applause] [Music] oh my god oh my god i've never cooked with coffee before all right with a small infant daughter i have a very intimate relationship with coffee my mind is racing to figure out what am i gonna do for this first mystery box you're gonna have to think outside the mug i want you to look under that hill of beans to find out how you have to prepare your dish oh my god [Music] it says savory and my heart sinks and drops the recipes that were going through my mind were only dessert recipes i'm so happy i don't see the word savory personally i wouldn't want coffee and savory food as you can see half of you will be going sweet while the rest of you you'll be going savory melissa will you be preparing a sweet or a savory coffee dish i will be preparing a sweet dish how do you feel about that i'm more of a savory girl so this is going to be a challenge for me kagan did you get what you wanted today i did indeed i got savory and i got coffee you could use a little more coffee so you feeling confident i'm feeling very confident chef i have a feeling confidence isn't an issue with you i have a feeling that you're right chef the home cook with the best dish will get a huge advantage in the upcoming elimination challenge cooks you have 60 minutes to pour yourself into this mystery box challenge now everything you need to succeed is in this kitchen the rest is up to you are you ready to impress us yes the time starts now cornstarch anyone see cornstarch driving yeah are these ghost peppers no habaneros okay it's a mystery box nobody's going home but i want the advantage because i want the other home cooks to know what they're dealing with there's nothing like winning the first challenge and i'm gonna pull it off it'll be pretty cool to get the advantage just win the first mystery box coffee is one of the most exciting and diverse ingredients to work with you can actually use it as a flavoring agent almost like a spice i'm doing spiced chicken with bourbon coffee sauce and then i'm gonna do some coffee glazed carrots oh yeah baby that's good oh my god my plating looks awful eight seven six five four three two one handsome amazing job [Music] incredible we did it the judges have been observing and tasting throughout the challenge now they take one last look before choosing the three most promising dishes the winner of this mystery box will receive a huge advantage in the upcoming elimination challenge top 12 they say you will always remember your first mystery box and by they i mean we all we need to know about how you work under pressure is right there on your plate the first dish we like to call up was made by a home cook who found an ingenious way to infuse coffee into every single element on their plate that plate belongs to kagan bring your dish up to the front i mean the first challenge and i'm going up and the judges are going to taste my food like what i've got a coffee crusted steak pureed celery act coffee and a little uh condensed milk kagan how do you think you made out i think it's one of the nicer plates i've ever plated well so do we that's why you're here what cook were you going for here i was going for a medium rare this is a little closer to medium i think but i believe it's going to be a nice cook let's see if you hit the target [Music] it's beautiful this makes me really happy this makes me really happy more importantly though how does it taste those flavors work so well together the smoked jerusalem artichoke the seasoning on the beef competition has begun kingdom the dry rub tell me what's in there you've got coffee we've got star nice and we've got uh fennel let me try that what i'm seeing here is genius i mean you have quite a invasive spice on steak but you know something that puree with the condensed milk neutralizes i would be very proud of that being your first mystery box i feel like the happiest person alive jeff alvin called me a genius only my mom does that the next home cook that we'd like to call up took an ambitious suite that required a lot of skill and we can't wait to see if it paid off becky [Music] [Applause] don't really get excited about things but i'm shaking on the inside as coffee and dark chocolate eclairs the recipe you used was right off the top of your head yeah for a classic choux pastry something that pastry chefs work relentlessly at to perfect for years yeah i just did it by eye that's pretty impressive i would say let's take one of these open it up and see how it looks from the inside look at that pretty full in there [Music] the pastry cream is incredibly soft and you have a good balance of coffee in there and that dark bitter chocolate works really really well with it i think you could have cooked the shoe pastry buns a little longer yeah but it is very good which is why i had to have a second bite [Music] look familiar unfortunately what you see before you is one of the worst dishes you've ever cooked in this kitchen yep for some of you it's what sent you home for others it was a big misstep along your journey we want you to take your key ingredients and turn them into a culinary triumph in other words this time it better be good yes sure the winner of this mystery box will earn a big advantage in next week's challenge but when we said the expectations would be higher this season we weren't kidding because at the end of this mystery box at least one of you will be eliminated oh my god yikes you have one hour to reinvent a pass mistake and your time starts now let's go let's go let's get it let's do this guys [Music] today's challenge is to recreate my original pina colada dish that sent me home on season three seeing that melted dessert is like a nightmare vacation the only problem is is that you can't serve a dish like this i've worked in a lot of restaurants now i ended up being an executive chef at a restaurant in downtown calgary for just about a year then i started an aprilie baker custom catering and private chef that drive to win and my confidence is just there so this time i'm going to make a pina colada mousse and flip it over its head by putting a pineapple rum curve inside of it i want to show the judges that they made a good decision to bring me back it's amazing to be back in the kitchen isn't it it sure is and it's always nicer to be in a kitchen where you've got some familiar faces it feels great like my adrenaline is going crazy right now all right we're looking good here i know exactly what i want to do and i i hope i can get there i'm seeing massive fully constructed dishes around me but mine is one egg in season two we had to do three applications of an egg and my soft poach was over there's some runniness but not enough it's the thing that kicked me out of the masterchef canada kitchen today i'm making it's basically eggs dropped into tomato sauce it's very very important for me to cook that egg properly or all this is worth nothing it looks perfect [Music] i don't know if i'm gonna make it i've got chicken cooking in the oven oh it's in the oven till last minute i've got a million elements i have to dig deep and hustle hustle hustle one minute come on let's go final sixty seconds this is it this is amazing look at the energy in this kitchen right now i'm gonna be loving to taste a lot of these dishes ten nine eight seven six five four three two one hands up [Applause] that was an intense cook i can't believe i actually filled out three types of dim sum in one hour this is a really good first cook uh i'm happy with the presentation everything's clean it's exactly what i wanted i ran into some problems my moose didn't set uh feeling pretty crappy please bring up your dish all that's going through my head is andy did you overcook that lobster did you so today i made a lobster and smoked oyster chowder with a buttermilk biscuit that certainly is a buttermilk biscuit it's huge the presentation of the dish great quantity of lobster in there absolutely exquisite look at that dripping with all that goodness [Music] the lobster is spot on this has great sophistication great flavors great balance it really is a dish that i'd expect to eat at a restaurant well thank you chef well done andy thank you thank you [Music] it's a monkfish sinigang on the bottom is a tamarind and balsamic glaze and some watermelon radish for garnish amazing presentation thank you chef i can't wait to sink my teeth in this everything is there you got the fruitiness coming from the tamarind and the extra layer of flavor coming from the balsamic now the monk fish is a poor man's lobster lobster okay and i can tell you this is a rich man's dish yes thank you chef thank you [Applause] here you have tomatoes brussels sprouts eggplant and patty pan squash a mixture of four fruits and greens you also have an assortment of cheeses sausage and two different types of delicious sweet clams your job is to take these ingredients and make an appetizer for a classic italian restaurant i like this when i go to eat i only order appetizers and your dishes better be restaurant quality because the winner of this mystery box challenge is going to see their winning appetizer featured on the menu of jamie oliver's restaurant jamie's italian oh my gosh oh my god wow hands up home cooks who has been influenced by jamie oliver wow i grew up watching jamie oliver on tv it was one of his shows that first got me into cooking the most inspiring thing about jamie oliver for me is the fact that he wants to actually change the world and change the way we see food are you ready to earn a spot on jamie oliver's menu yes yes your time starts wait wait wait come on don't start yet no idea what's going on at this point this is weird we need to be sure that the winning dish is exactly what jamie oliver is looking for please help us welcome internationally renowned chef oh my god jamie oliver hey guys oh my god [Music] jamie oliver he's right here and he's in front of me this is so cool this is so exciting it's so nice to meet you [Music] jamie with your restaurants opening all across canada your new series on gusto and everything else you've got going on you're a very busy man i wouldn't have missed this for the world i can't wait to see what you're gonna do for my restaurant this is jamie oliver if i'm gonna impress anybody in this industry i want it to be this guy i have to win this you have just 45 minutes to prepare a world-class appetizer using these spectacular ingredients home cooks are you ready to make jamie proud yes [Applause] jamie would you like to do the honor i would love to guys your time starts now [Music] don't take all of it i'm trying not to so jamie tell us your thinking behind these ingredients obviously we're celebrating the italian and the mediterranean kitchen singing nettles careful guys we've got those bitter veggies you know the chicories the radicchios these all have bitter notes that will require some balancing of acidity or sweetness i need some pecorino please we've got some nice big spicy smoky flavors with the hondura clams and razor clams i love it every chef loves those there's so much opportunity in that box there's really no excuses no there's a lot of options out there [Music] i won't miss oh man it's so nerve-wracking that jamie oliver is here watching me cooking for my for your idol is pretty terrifying i'm shaking ten nine eight seven six five four three two one [Music] [Applause] all four judges have been observing throughout the challenge they now take one final look before selecting the three most promising contenders for a spot on the menu at jamie's italian [Music] the first dish we're calling up was made by a home cook who grabbed a lot of ingredients and found an enticing way of bringing them all together please bring up your dish barry wow strawberry jamie oliver wants to taste my dish it sounds trite to say that it's awesome but it's awesome i've got vanilla clams raised with anduia sausage and pan crisp greens here we go bro you look surprised when when we called you out there it's my first time being called up oh really yes [Music] delicious good flavors good seasoning i like the char on the green tip the clams are not overcooked i think you've done a great job thank you but what i would do here is i would try and amplify that natural broth that comes out the clam i'd probably go in a bowl and keep it hot and steamy but i think all round it's celebrating loads of elements there that are delicious well done barry you cook the clam with respect it's still tender and moist and deliciously sweet the andouille sausage starts to come through so you get that wonderful smokiness to it it's a dish that is definitely restaurant worthy thank you chef good job mary i have finally shown the judges the level to which i can cook the next home cook we like to call up deliver a beautiful concept not too simple not too complicated but just right please bring up your dish trevor [Music] yes win or lose this is an achievement on its own this is a dream come true what you have in front of you today is a warm fall vegetable salad with a roasted garlic lemon aioli and then some toasted squash seeds and some pecorino cheese let's get in there plating's very nice what do you do for a living i am a plumber gas fitter chef your pipework must be beautiful i wouldn't disagree with you you know here's the thing vegetables are always secondary in a lot of restaurants and what you've done here is you've made them numero uno seasoning very nice and helped along with that pecorino very good dish thank you means a lot chef there's a bunch of root vegetables that's right root vegetables there's parsnip beets ginger sweet potato jerusalem artichokes celery root turmeric lotus roots nothing is more literally down to earth than these hidden gems you can do so many different things with root vegetables do i do asian or mediterranean immediately my mind just starts racing for this first mystery box we want you to use these root vegetables to tell us something about your roots i have no idea what i'm going to make with this i'm italian we don't need fruit vegetables being portuguese root vegetables are something that i use all the time i'm ready to go we want to see dishes that demonstrate skill taste creativity and presentation for this next challenge you'll have full access to the masterchef canada pantry you'll have 60 minutes to create a stunning dish the home cook with the best dish will get a huge advantage in the upcoming elimination challenge are you ready to dig deep yes yes your time starts now go go go all right this pantry it's amazing you're looking around and it's just a wide variety of everything you could ever dream of bacon i'm looking for bacon does anybody know where the onion is potatoes parsnip let's go guys go go go go go heavy come behind you jenny this first challenge is important to me because i wanted to set myself apart from the other cooks these other 11 people are damn good at what they do but i just need to do it better [Music] root vegetable is one of the most common ingredients used in a lot of culture it is comfort food to almost everyone in this world root vegetables they're actually like really versatile and also very forgiving which is like everything i like in a food or person basically michael what would you do i'm thinking totally vegetarian and almost like a meal soy of these root vegetables i tell you sometimes sea roots vegetables can be very bland so i would take meat make a stew so all that meat flavor will go into that root vegetable making it more exciting i would actually make a multi-layered soup using all root vegetables three very different options you know what i'm really excited i'm making spicy cajun puree with garlicky mussels making a cod dish from newfoundland making the root vegetable disturb [Music] i'm doing a classic french bun puree root veggies it's just a part of my culture in quebec we're having ourselves some hash making rum mashed sweet potatoes and roasted root vegetable hash with sausage i'm doing a dish that's near and dear to me my daughter calls it pink soup i'm doing ukrainian borscht my family is a big ukrainian family growing up i watched my mom my grandmother cook soups and hearty meals for us so it's kind of a cooperation between everything got this got to see the sides i'm making a filet mignon with a celery root puree and roasted vegetables whoa hey are these radishes it tastes like a radish taste oh yeah yeah that's not a carrot it works better if you turn it on tony you didn't look too happy when you saw what's inside the box those roots are not part of my roots i'm making chicken cacciatore but i'm using uh ginger and turmeric inside the cacciatore would your italian family like this you know ginger turmeric no cacciatore i'll be honest with you they wouldn't like it ah i can't wait to sink my teeth into it thank you very much the first cheesecake didn't set i'm really freaking out because i need to win i put my offset spatula in the second cheesecake and i'm literally holding my breath [Music] it looks like a perfect root vegetable cheesecake but taste is king one minute you have one more minute left we're rooting for those root vegetables oh boy almost done ah damn ten nine eight seven six five [Applause] great work well done [Music] everyone throughout the challenge the judges have been observing each home cook now they're taking one last look before they select the three most promising dishes for tasting i'm confident in what i'm doing and i have three chances to get called i'm hoping i'm one of them i just want them to call my name so badly it looks like a big pile of crapola i don't have a chance [Music] the first home cook that we'd like to call up put an unexpected spin on their earthy ingredients that plate belongs to jennifer yeah [Applause] that's the feeling [Music] this is turf and surf a sweet potato puree a beet puree seasoned blanched vegetables underneath all of that there is a rainbow trout poached in a flavored broth this might be the first fish i've eaten where i like the scales [Music] the fish is cooked perfectly the root vegetables they're definitely the star of the show they really showcase those earthy deep flavors overall pretty amazing thanks hi there jennifer hello chef it certainly is eye-catching [Music] beet is such a wonderful root vegetable to work with what comes out is that earthy slightly sweet flavor and those root vegetables as part of the scales on top maybe slightly under seasoned okay but if i had to score this dish on a scale of one to ten i'd be giving it eight and a half so well done i love it thank you thank you the next home cook we'd like to call up honored their own roots by digging deep chrissy please bring your dish to the front oh my god i can't believe it's happening i do have what it takes [Music] it's a roasted root vegetable soup there's some sunchoke chips a little bit of crispy pancetta for nuttiness and pine nuts it's very very pretty i just love what you did with these sunchoke chips and these herbs you can see it looks really earthy let's give it a try wow oh it's so good it's comforting it's got good balance of flavors i got the sweetness from the potatoes fantastic job yes thank you so chrissy are you proud of this soup i am very proud of the soup yes [Music] you've got the coriander seed you've got a little bit of chili happening yes you've definitely showcased to me that you have a really great palette thank you when you pureed the soup did you add any dairy to it yes i poured heavy cream in there i would have added actually olive oil to it because that cream right now is masking a lot of the big bold flavors that you really want to achieve right yeah other than that it's amazing great job thank you so much i left my career as an airline customer service agent to come here and do masterchef canada and it's completely worth it the third and final dish turned the humboldt root vegetable into an undisputed star and that dish was made by [Music] jenny what's job jenny oh my god thank you this is vegetables five ways with a balsamic glaze and parsnip apple and yellow beet puree the plating is absolutely gorgeous thank you it really is a discovery of goodies [Music] great silky smooth puree the sweet potato glazed maple sweet potato i guess that gets the kids to eat them right yeah i put some hot spice on it though they don't like that at home but the judge does that's great how did you go about treating the lotus root i just boiled down some beets and then i pickled it just in the beet juice it could have sat in that brine just a little bit longer just to give a bit more of an acidic egg i agree yeah but it's still crispy and flavorful well done thank you chef thank you you

Channel: MasterChef World

Views: 660,107

Keywords: 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 canada, masterchef canada Mystery Box, masterchef canada steak, steak, desserts, cookies, MasterChef mystery box, steak dish, making dessert, masterchef chocolate, masterchef canada mystery box, Jamie Oliver, how to make cookies, Alvin Leung, mystery box, beccy stables

Id: 773Q1fXGXwY

Length: 43min 48sec (2628 seconds)

Published: Wed Aug 10 2022