Top Ingredient Mystery Box Challenge | MasterChef Canada | MasterChef World

today you're confronting two mystery boxes the ones in front of you and the huge one up here in front of us let's start with your boxes one two three lift [Music] there's nothing under there i have no idea where the judges are going with this i could cook nothing no problem for sure that's right they're empty that's because today every ingredient and piece of equipment in the masterchef canada kitchen will be at your disposal but it all has to work towards showcasing the magnificent ingredients inside this box come on up i'm thinking it's going to be alive it's going to be huge and it's going to be challenging ready yes yeah chef alvin grabs the top dramatically it falls down and then bam oh yes yes i love lobster i cook it like once a week i used to eat a lot of lobster when i lived in new brunswick that's something i'm familiar with for sure i'm thinking i'm gonna crush it lobster is one of my favorite ingredients the one thing you have to be very worried about though is overcooking because an overcooked lobster is inedible you know one of the challenges with working with lobster is that it's hard to remove the meat from the shell and there's not a whole lot of it when you do get it out oh my god i've never cooked lobster before and i've probably eaten lobster maybe three times in my life beside the meat from the tail and the claws the best bit it's what's in the head or the correct term is tamale my stomach's turning at this point don't just stand there go and get it eenie meenie miney move oh come on little buddy yeah you'll do buddy [Music] i'm not excited about this at all you will all have 45 minutes to create your beautiful nova scotia lobster dish and your time starts [Music] now at the end of the mystery box challenge the judges will taste the top three dishes sorry ow i'm so sorry the winner will get a huge advantage in the upcoming elimination round and the beautiful thing about a lobster is you can use seasonal ingredients it's an amazing blank slate you can add anything to it and it'll work should anybody see spinach when i run into that pantry i think of two dishes not one and i get the ingredients for both [Music] i am ecstatic this is my favorite ingredient in the world and i just love lobster i'm doing just a simple deconstructed lobster roll i really gotta impress the judges today so i'm putting everything i got in this one here it's gonna be a friggin delicious winning dish [Music] 45 minutes that's not a lot of time i'd be working on a lobster salad a bright fresh zingy dressing for me stir-fry cut the lobster up stir-fry with green onion ginger black bean beautiful dish i'm making a lobster ravioli with a burblanc and a nice lobster claw on top catch thank you [Music] i'm doing a poached lobster tail i'm going to do it with a corn and bacon salsa feeling good about the oxford not feeling good about time it's very easy to overcook i want to make sure i don't do that today i'm really interested in seeing how tamara pulls her dish together so far in her basket i saw white asparagus green asparagus fennel i saw mangoes bloody hell i don't know what she's doing [Music] tamara hi chef so you've picked out lots of ingredients around the pantry keeping your options open yes sure so what are you preparing i am doing a caribbean age infusion with a little bit of curry and butter poached lobster any concerns with the delicate flavors of the lobster using curry how big and robust it can be yeah chef i'm just using curry as an accent i'm not actually currying anything so a subtle background you got it chef thank you i'm making a very simple lobster risotto so i really want to showcase the flavor of the lobster and make sure the judges love it [Music] eric hello chef what you're doing poaching the lobster and butter i'm cooking a lofts risotto anything in there in terms of aromatics i'm going to put most aromatics in my stock so you're going to make a quick stock you think you'll have enough time uh because that flavor of that lobster is key to success it better be good mike how are you doing doing all right chef okay how long have you cooked that for that was uh just 10 minutes right on the dot what do you think is it going to be just right i think it's going to be just right i hope so what are you doing anyway just kind of like a little deconstructed lobster roll deconstructed i like that uh yeah yeah so i'm just making the garlicky croutons over here i'm doing a little smoked paprika corn and then i just made my own aioli are you gonna do anything with that lovely tamale you know yeah that's gonna go in my aioli oh fantastic yeah yeah well i tell you this sounds great let's hope it tastes good eh yeah thank you hi julie hi so what other flavors are you gonna be putting into the dish there's gonna be bacon corn and we'll be able to taste the flavors of the lobster through all of that no idea and you're removing the meat from the shell afterwards are you serving it in the shell i'm gonna try and do the knuckles out of the shell if i can get the milk the knuckles and the claws the sweetest part i've never done this before so i'm gonna try good luck oh my god [Music] hey marita hi chef why are ravioli i haven't showcased my italian side yet that's an ambitious dish it's a big risk you're taking what do you have in here that's my filling what's inside of here fresh parsley chives a little bit of ricotta lemon zest lemon juice salt and pepper [Music] it tastes a lobster very nice good luck thank you chef i don't even know which way to put this in this way we'll see that's right no idea i'm feeling really good about my stock the lobster flavor is definitely coming through as long as time is on my side i have a good chance of being up there today fingers crossed you know chef what are you doing i'm making a lobster is also chef do you realize you have two other risotto that we're gonna compare it with what's in there that's just veggie stock chef is that your normal recipe usually if i had time i'd make stock out of the lobster shot why pick a risotto when you know you don't have time to make a proper stock well i'm gonna actually add some lobster side misota right before it's cooked i think it needs a lot more flavors or else it's gonna taste like lobster on the vegetables also just when i think i know what i'm doing i get thrown down i'm worried about my risotto not being perfect that's what i'm worried about ten minutes left what ten minutes remaining in the cook i am worried my saving grace is that it only takes a couple minutes to cook i hope it pays off dig deep you can do this almost there [Music] ten seconds left nine eight seven six five four three two one hands up stop cooking that was tough [Music] the judges will take a final look at the home cook's dishes and select the three most promising to taste [Music] [Music] there were three dishes that stood out and we want to take a closer look one of these cook will get a huge advantage in the upcoming elimination challenge the first dish demonstrates that sometimes simple is best well it's more simple than like lobster aioli and garlic toast the lobster was the star ingredient my lobster is cooked perfectly right now i'm holding double aces and seems to be perfectly cooked i have two claws cooked to perfection my dish looks stunning please step forward mike sweet i think of all the home cooks here mike has the biggest knowledge of food he could definitely be a big threat this is a little take on a lobster roll garlicky crostini underneath the lobster was simply boiled into salty water i've got some smoked paprika corn and just a bit of sauteed capers and then there's an aioli made with that tamale [Music] i like the balance between corn and the capers and the lobster is not disguised i love lobster rolls because they're soft and tender and the bread here is very crispy but i do appreciate the fact that you were creative with a very common luxury ingredient so good job thank you chef [Music] i don't get much lobster roll where i come from i don't know the difference between a soft bun and a hard bun but i sit on a heart bun every day so that was a good one chef fantastic very nice the lobster that's done to perfection and of course the tamale gives it that extra crustacean that extra flavor very very tasty one all right thank you chef top seven and they're loving this dish i feel pretty good the next dish that we want to see is also on the light and simple side i've got my fingers crossed that mine will stand out [Music] i think they're talking about me please step forward tamara [Music] tell me about your dish a butter poached lobster with thai mango slaw with fresh peas and some red onion and some celery leaf if you overcook a lobster it is tough it is rubbery this should be moist succulent tender if cooked just to the point do you think it's cooked to the point yes chef it doesn't disappoint thank you chef the mango the pink grapefruit the shredded sugar snap peas crisp citrus refreshing simple but very tasty thank you chef every time you go in the pantry you have two baskets with you i like to see you have one basket and plan it out and focus a little bit more [Music] the lobster is perfect you could have just had this on a plate to basically show us how well you cook lobster thank you chef [Music] four of you decided to go italian on your lobster today i definitely want these judges to taste and know that i can cook more than asian food one of those dishes stood out come on i really think this is one of my best dishes i'm hoping they see that i took a risk to get this advantage is huge it was made by [Music] eric nothing against eric but i really wanted to be called up there i use the body in the shells to make my stock and i only use the tail claw and knuckle meat in my risotto there's some green mushrooms parmesan cheese the rice i think has all the characteristics of an outstanding risotto you used the shells and increased the flavors by various aromatics you can taste lobster in it and that's the key with risotto very good [Music] how does that look to you slightly overcooked chef i would say slightly overcooked i tried butter poaching it for the first time chef okay it's a bad mistake but i must say the risotto is perfect and it's delicious very nice thank you chef please give us a moment to discuss amazingly cooked lobster it added that crisp texture i would agree congrats tamira yeah right congrats mike [Music] the dish that we thought showed the most skill [Music] the best execution and the best flavor was cooked by thank you so i guess making it simple has paid off for you less is more oh yeah for sure feeling good you

Channel: MasterChef World

Views: 1,417,885

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef canada, masterchef canada season 1, masterchef canada season 1 episode 11, Lobster, Risotto, lobster roll, masterchef canada mystery box, masterchef canada eric chong, eric chong, alvin leung, masterchef canada lobster, masterchef canada lobster risotto, eric chong lobster chow mein

Id: G7Ba0EhM6k0

Length: 14min 4sec (844 seconds)

Published: Fri Jun 24 2022