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ANNOUNCER: Previously
on MasterChef Australia...
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00:00:06,200 --> 00:00:11,720
..a grand old dame was a lavish
setting for a service challenge.
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Bring us something bougie.
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They took budget ingredients...
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BILLIE: Whitebait is known
to be pretty plain.
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..and turned them into brilliance.
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ANDY: I thought it was a cracker.
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MEL: This is the perfect dish.
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It was really elegant.
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But in the end...
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It was beautiful to look at
and it was beautiful eat.
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..the orange team came out on top.
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MINDY: Good on you, mate!
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Tonight, they've won
an immunity cook.
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MINDY: My plan of attack is
to create a show-stopping dish.
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Who will wow the judges
and win their way to safety?
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# 'Cause you're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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00:01:06,120 --> 00:01:07,960
# You're up, then you're down
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00:01:07,960 --> 00:01:09,760
# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You
# You don't really wanna stay, no
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# You
# But you don't really wanna go-o
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down. #
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MINDY: Great day to be
in the MasterChef kitchen today.
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We've all got a chance at getting
immunity from an elimination.
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There's no teams now, it's just
individuals against individuals.
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ALI: Morning.
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Morning.
Morning.
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Any chance that you get to be safe
is really important right now.
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Let's do this.
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Here we go!
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(DRAMATIC MUSIC)
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(CHEERING AND APPLAUSE)
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C'mon, guys! Let's go! Immunity day!
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JULIE: So, we walk in
and on all of the benches
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there's this shape
concealed with a black cloth.
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So, you know, here comes a twist.
How unusual. (LAUGHS)
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Morning, everyone.
ALL: Morning.
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Hey, it's everyone's favourite day -
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immunity day!
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One of you guys will be heading
out of this kitchen worry-free
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and safe from Sunday's elimination.
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Julie.
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Hey, you've cooked, like,
on immunity day before
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and you've won immunity before...
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You call that the gantry,
I call that heaven.
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Julie Goodwin's heaven.
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I've tasted immunity.
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I've stood on the gantry.
(LAUGHS) And I've loved it.
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I really would like that again.
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Today's challenge will take place
over two rounds.
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In round one, you've gotta use
whatever is under that cloth
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to produce a cracking dish.
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You wanna lift it?
Yeah.
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Course you do. Let's go.
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MICHAEL: Air fryer!
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Hooo!
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(LAUGHTER)
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Air fryer.
It's an air fryer!
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My kids have been on at me to get
an air fryer and I keep going, "No."
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"I just don't need another bit
of kitchen kit.
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"What we gonna use it for?"
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And, um, here it is.
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Now I'm wishing
I'd bought an air fryer.
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You gotta be kidding me.
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Mindy's face!
Never used one.
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MEL: Never used one?
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Yeah, I think there's a few
that haven't used one.
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Wow!
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This is a countertop version
of a conventional oven
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that fries food using air
instead of oil.
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It broke the internet
with its popularity
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over the last couple of years.
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You can use an air fryer
to cook pretty much anything.
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And in round one, you just
have to use it in your cook.
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Alright, you'll have 45 minutes
to bring us your air fryer dish.
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The pantry and the garden are open.
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So, think creatively
and bring us something
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that's gonna knock our socks off.
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The top three dishes in round one
will head into round two...
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..and you'll get one step
closer to immunity.
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Are you ready?
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ALL: Yes!
We are.
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Good. 'Cause your time starts now.
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(CHEERING AND APPLAUSE)
Come on, guys.
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MICHAEL: Push!
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ALI: Garam Masala.
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JULIE: Excusez-moi.
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MINDY: Now, what do I need?
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Looks good.
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Yeah.
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Lemons, lemons, lemons.
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MICHAEL: Are you doing fried
chicken, brother?
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MATT: Yeah. Fried chicken wings.
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No, do a whole chicken.
No, I'm not doing a whole chicken.
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(CHUCKLES)
You want these wings, that's why.
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I've never used an air fryer before
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so my strategy is to go with a
familiar dish packed full of flavour
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rather than try and work out a new
dish and a new piece of equipment.
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I'm gonna make some...
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..air-fried Nashville hot wings.
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It's a buttermilk-fried wing
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and then...coated in a spicy oil
and a spicy seasoning to finish,
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and I'm gonna do some
little pickles for the side
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and maybe a little buttermilk
ranch dressing as well.
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Well, if we're talking
fastest-growing new home appliance
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thanks to COVID,
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I think a lot of people
have an air fryer at home,
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they're pretty excited
about this challenge
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to see what they will cook.
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I'm excited to find out what these
guys are gonna cook as well.
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What would you cook in an air fryer?
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Yeah, I'd be going veg.
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Air fryers are great 'cause they get
gnarly, quick caramelisation.
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Yep.
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I'd be doing a whole cauliflower.
Yep.
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Roasting it, like,
roasting the hell out of it,
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and then I'd do a smoked anchovy
and mustard butter.
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Ooh, that sounds pretty good.
Just two things.
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We saw, um, Mindy pull out
a cauliflower
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so I wonder what she's
going to be doing.
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I think, for me,
I'd be doing a fish dish.
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That drawer would fit one
really nice fillet.
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I would do grilled chicken.
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I would pick chicken thighs
because they're high in fat,
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nice caramelisation and
a really, really delicious sauce.
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It's challenging.
We've got two rounds today.
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We're only looking
for the top three dishes
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and then, obviously,
they go into round two.
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If they want a chance to stand
in the gantry, safe and sound,
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peering down on everyone else,
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they're gonna have to cook
a good dish in this round first.
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Yep.
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BILLIE: Michael and Matt
are doing the same dish.
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Got the same ingredients.
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MICHAEL: This Sunday elimination's
gonna be the first time
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that it's everyone combined -
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there's not Fans and Favourites
anymore, it's just all of us in.
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So, winning immunity today
is more important than ever.
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Alright.
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I'm not at all an air-fry person
but what a day to become one.
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(LAUGHS)
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The judges, you know, they talked
about how air fry is a bit fun
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and I wanna make something
very fun for them.
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So we're gonna do a play on a chicken
wing, which is a pretty classic thing
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but, I'm gonna bone the wings out
and then fill it with a blue cheese,
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which, who knows, could get me
to the second round of this cook.
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I've made chicken wings
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with blue cheese sauce
and Frank's RedHot sauce many times,
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but I've never stuffed them.
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So that's an interesting spin on it.
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So, hiding the blue cheese sauce
stuffed into the chicken wing,
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little skewer through it
to hold it all in
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and then air fry it
just to get the wings crispy.
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Getting the bones out of these
chicken wings,
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it's a pretty fiddly process.
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I've gotta get them stuffed pretty
quick. I mean, this time's gonna fly.
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The whole dish is a pressure point,
'cause I've never done it before.
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If it comes off on the plate
as it is in my head,
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I think it could be a dish
that gets me to second round,
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but you just never know.
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And the problem with cooking
against a winning team
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is everyone's on a bit of a roll
and everyone's cooking great food.
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So, hey, let's have some fun.
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Go, Ali!
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Go, Ali.
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Ali.
Hi.
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I saw you very frantically
grabbing a lot of things
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in the pantry before.
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Yes.
Tell me, what are you cooking?
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I'm gonna cook, um,
an Indian street food dish...
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Yep.
..called papdi chaat.
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Fantastic.
And it's kind of like Indian nachos.
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I had it in Udaipur.
OK.
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I went on holiday to India
for my 50th birthday.
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Yep.
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And we absolutely loved it,
I went with some girlfriends.
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And we just kind of
became addicted to it
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so they'll just be so excited
I'm making it on MasterChef.
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So how are you using the air fryer?
196
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The central part of this dish
is actually the papdi,
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which are the little kind of...
effectively, little Indian tortillas.
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Yep.
So I'm gonna make a little spice do.
199
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I am an ambitious cook
in these challenges
200
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and I do think it's 'cause I want
to bring complexity and layers
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in the food that I make.
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I know this dish tastes really yummy.
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If I can just get the flavours
right, then, yeah,
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I think the judges are really
gonna love it.
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You're lucky these fry quick, 'cause
you've only got 30 minutes to go.
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(SPECTATORS SHOUT ENCOURAGEMENT)
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ALDO: Hey, Mindy, what you doing?
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I'm gonna do a cauliflower steak.
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Today's a lot of fun.
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I've never cooked
with an air fryer before.
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Apparently, it's like
a turbo-charged commercial oven.
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Which, you know, I have
a turbo-charged oven at work
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so I'm gonna treat it in
the same way, albeit a lot smaller.
214
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So, today, my plan of attack
is to create a showstopping dish
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just with some vegies.
216
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I'm gonna do a cauliflower steak.
217
00:09:38,520 --> 00:09:40,920
I'm gonna top it up
with some beautiful mushrooms
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and I'm gonna create like a kombu
dashi beurre blanc to go with it.
219
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I'm onto my cauliflower because
that is the hero of my dish today.
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I'm cutting out a huge big chunk
right through the centre
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to create my cauliflower steak.
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I've decided to sear it in the pan
223
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to get as much caramelisation on
there before I get into my air fryer.
224
00:10:00,040 --> 00:10:03,680
Whilst my cauliflower is getting that
beautiful caramelisation in my pan,
225
00:10:03,680 --> 00:10:05,640
I need to get on to
my kombu dashi stock
226
00:10:05,640 --> 00:10:09,160
because that's gonna be the base
of my beurre blanc.
227
00:10:09,160 --> 00:10:11,440
Kombu dashi is all about that umami
228
00:10:11,440 --> 00:10:15,920
and umami is one of those big things
that the judges go crazy for.
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00:10:15,920 --> 00:10:17,640
And I'm hoping
that's gonna just bring
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00:10:17,640 --> 00:10:20,680
that level of richness to my dish
that the cauliflower needs.
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(HARRY LAUGHS)
232
00:10:28,560 --> 00:10:30,920
The look on your face was gold.
233
00:10:30,920 --> 00:10:34,400
Did he give you the old, um,
tip/not a tip?
234
00:10:34,400 --> 00:10:36,920
Oh, I'm puffed out because
I just ran and, you know,
235
00:10:36,920 --> 00:10:39,760
I'm built for comfort,
not for speed, so...
236
00:10:39,760 --> 00:10:44,520
I'm gonna make a spanakopita, which
is a Greek cheese pie, essentially.
237
00:10:44,520 --> 00:10:49,200
So I'm gonna make a roasted capsicum
sauce to go alongside it.
238
00:10:49,200 --> 00:10:52,880
And I just think that I can bring so
many flavours to this kind of food.
239
00:10:52,880 --> 00:10:55,600
It's...it's, you know...
it's in my wheelhouse.
240
00:10:55,600 --> 00:10:57,160
It's got a lot of butter.
241
00:10:57,160 --> 00:10:58,720
Sweet! (LAUGHS)
242
00:10:58,720 --> 00:11:03,040
45 minutes to cook a dish in a piece
of equipment I've never used before -
243
00:11:03,040 --> 00:11:04,920
that's not much time.
244
00:11:04,920 --> 00:11:08,240
So the key for me today
is to just get on with it.
245
00:11:09,840 --> 00:11:13,520
The reason I wanna do spanakopita
is because I wanna bake something
246
00:11:13,520 --> 00:11:17,800
that's just got crispy pastry,
it's really cheesy, really yummy.
247
00:11:17,800 --> 00:11:20,720
I mean, it's...it's cheese pie.
248
00:11:20,720 --> 00:11:23,320
I've thrown some capsicums
and some garlic in there
249
00:11:23,320 --> 00:11:27,200
and I want those to blister
as quickly as possible.
250
00:11:27,200 --> 00:11:28,480
I'm hoping that by the time
251
00:11:28,480 --> 00:11:30,760
I have my spanakopita
ready to go into the air fryer
252
00:11:30,760 --> 00:11:32,600
that the capsicums will be done.
253
00:11:32,600 --> 00:11:36,600
Julie's got a good idea
with the filo pastry rolling out.
254
00:11:36,600 --> 00:11:38,680
Julie, are you making spanakopita?
255
00:11:38,680 --> 00:11:40,200
Mm.
256
00:11:40,200 --> 00:11:42,960
For the spanakopita, I'm going
a little off tradition today.
257
00:11:42,960 --> 00:11:47,840
I'm using parmesan cheese,
ricotta and tasty cheese.
258
00:11:47,840 --> 00:11:51,720
I want it to be creamy
with some ooziness
259
00:11:51,720 --> 00:11:55,200
and just really yummy, hearty food.
260
00:11:58,240 --> 00:12:00,320
MATT: My pickles are done
and in the fridge
261
00:12:00,320 --> 00:12:03,000
and my chicken has been
marinating in the buttermilk.
262
00:12:03,000 --> 00:12:06,400
Now I need to start breading it
so I can get it in the air fryer.
263
00:12:06,400 --> 00:12:08,600
Matt.
Hello, Mel, how are you.
264
00:12:08,600 --> 00:12:11,120
Fantastic.
First immunity - are you excited?
265
00:12:11,120 --> 00:12:12,360
I am excited.
266
00:12:12,360 --> 00:12:15,200
Are you as excited as cooking with
an air fryer for the first time?
267
00:12:15,200 --> 00:12:17,320
Not as excited as cooking with
an air fryer for the first time.
268
00:12:17,320 --> 00:12:19,200
OK, well, what's the dish?
And let's talk strategy here.
269
00:12:19,200 --> 00:12:21,400
I'm doing air-fried chicken wings.
Yep.
270
00:12:21,400 --> 00:12:23,200
I've got a pickle ready to...
271
00:12:23,200 --> 00:12:25,520
Look, chicken wings
are always a fantastic idea,
272
00:12:25,520 --> 00:12:28,040
especially when they're really nice
and gnarly and crunchy.
273
00:12:28,040 --> 00:12:30,720
I would advise that if you have time,
I would test, you know,
274
00:12:30,720 --> 00:12:33,040
just a little bit,
just to sort of see.
275
00:12:33,040 --> 00:12:35,000
There is...
276
00:12:35,000 --> 00:12:37,440
There is no chance
I'm gonna have a chance to...
277
00:12:38,480 --> 00:12:41,560
Cooking chicken wings
in a new piece of equipment,
278
00:12:41,560 --> 00:12:44,520
obviously, if they're over, they're
not gonna be as super appealing.
Yep.
279
00:12:44,520 --> 00:12:46,440
If they're under,
we can't taste them, so...
280
00:12:46,440 --> 00:12:47,800
Yep.
281
00:12:47,800 --> 00:12:49,960
I have no idea how long
this is gonna take to cook.
282
00:12:49,960 --> 00:12:51,320
I'm in the dark.
283
00:12:52,480 --> 00:12:53,760
28 minutes.
284
00:12:53,760 --> 00:12:55,080
How long you reckon?
285
00:12:55,080 --> 00:12:57,080
25?
TOMMY: In the air fryer?!
286
00:12:57,080 --> 00:12:59,280
Yeah.
25 minutes, yeah.
287
00:12:59,280 --> 00:13:01,320
I can't do a tester, you know?
288
00:13:01,320 --> 00:13:02,920
There's no time to spare,
289
00:13:02,920 --> 00:13:05,360
I really need to get these wings
into the air fryer straightaway.
290
00:13:05,360 --> 00:13:07,680
I need to motor.
291
00:13:17,240 --> 00:13:18,680
MATT: 28 minutes.
292
00:13:18,680 --> 00:13:20,040
There's no time to spare.
293
00:13:20,040 --> 00:13:22,840
I really need to get these wings
into the air fryer straightaway.
294
00:13:22,840 --> 00:13:24,280
I need to motor.
295
00:13:25,520 --> 00:13:28,720
Hey, Matt, I can't help
but look at...
296
00:13:29,440 --> 00:13:31,160
My oil.
..the hot oil.
297
00:13:31,160 --> 00:13:33,080
Is that like a little safety net?
298
00:13:33,080 --> 00:13:34,760
No, no, no, no.
That's going to go in there.
299
00:13:34,760 --> 00:13:37,200
Oh, OK, I was like...
To make my... I'm going to...
300
00:13:37,200 --> 00:13:40,400
Are you going to sneak them out
then drop them in at some stage?
301
00:13:40,400 --> 00:13:42,040
(LAUGHTER)
302
00:13:42,040 --> 00:13:43,320
OK.
303
00:13:43,320 --> 00:13:45,960
I think it's all going to come down
to how those chicken wings
are cooked.
304
00:13:45,960 --> 00:13:47,360
Crispy on the outside.
305
00:13:47,360 --> 00:13:51,160
We want them just as good
as if they were dunked in oil.
For sure.
306
00:13:51,160 --> 00:13:54,440
Yeah, the stress
of serving Jock fried chicken
307
00:13:54,440 --> 00:13:55,600
weighs on me a little bit,
308
00:13:55,600 --> 00:13:59,520
but I want to be one of the three
that are going to go into round two.
309
00:13:59,520 --> 00:14:02,160
So I really need to make sure
that these chicken wings
310
00:14:02,160 --> 00:14:04,760
get really nice and crispy.
311
00:14:04,760 --> 00:14:06,440
Just got to get the stuffing right.
312
00:14:06,440 --> 00:14:08,240
TOMMY: I reckon just get
a whole bunch in
313
00:14:08,240 --> 00:14:10,400
because you're running short
on time.
314
00:14:10,400 --> 00:14:11,920
I'm going to pipe them all now.
315
00:14:11,920 --> 00:14:13,520
My chicken is finally prepped,
316
00:14:13,520 --> 00:14:15,440
and now it's time
for the blue cheese stuffing.
317
00:14:15,440 --> 00:14:16,880
I need to get these wings
stuffed quickly.
318
00:14:16,880 --> 00:14:19,760
So, a little toothpick technique
just to seal in that stuffing.
319
00:14:19,760 --> 00:14:21,200
Yeah, it should...it should work.
320
00:14:21,200 --> 00:14:22,960
Again, never done this before, so...
321
00:14:22,960 --> 00:14:24,360
TOMMY: How are we going?
322
00:14:24,360 --> 00:14:27,200
How's it look?
Good, I think.
323
00:14:27,200 --> 00:14:30,040
I dust my chicken wings
in some flour just lightly
324
00:14:30,040 --> 00:14:32,120
to coat and help caramelise them,
325
00:14:32,120 --> 00:14:33,480
and then put the air fryer in
326
00:14:33,480 --> 00:14:35,280
and hope it's going to come out
beautiful and golden.
327
00:14:37,520 --> 00:14:39,280
I spent a lot of time
getting my wings ready
328
00:14:39,280 --> 00:14:41,080
and getting this dish tasting right,
329
00:14:41,080 --> 00:14:44,560
and now I've only got 20 minutes
to cook my chicken wings.
330
00:14:44,560 --> 00:14:46,720
I'm pretty sure
they'll cook through in that time.
331
00:14:46,720 --> 00:14:49,160
Whether or not
they'll be crispy, um...
332
00:14:49,160 --> 00:14:51,080
That's up to the air fryer.
333
00:14:52,800 --> 00:14:54,360
Now it's just hope, man.
Yeah.
334
00:14:54,360 --> 00:14:56,000
JOCK: You're about halfway there,
335
00:14:56,000 --> 00:14:58,280
which means you've only got
20 minutes to go.
336
00:14:58,280 --> 00:14:59,880
(APPLAUSE)
337
00:14:59,880 --> 00:15:01,480
Whoo!
MAN: Whoo-hoo-hoo!
338
00:15:07,440 --> 00:15:09,800
WOMAN: That is looking good, Ali.
339
00:15:11,000 --> 00:15:13,840
Today, I'm making an Indian street
food dish called papdi chaat.
340
00:15:14,840 --> 00:15:17,200
It's basically like Indian nachos.
341
00:15:17,200 --> 00:15:20,440
So the chickpeas for my papdi chaat,
they're looking good.
342
00:15:20,440 --> 00:15:22,000
But there's only about
20 minutes to go
343
00:15:22,000 --> 00:15:24,640
and I really need to get some
of these chips into the air fryer.
344
00:15:24,640 --> 00:15:28,560
I'm kind of trusting this machine
to make this work for me.
345
00:15:28,560 --> 00:15:30,080
I quickly roll out the dough.
346
00:15:31,080 --> 00:15:33,200
I grab a cookie cutter,
chop out a few pieces,
347
00:15:33,200 --> 00:15:34,480
get as many as I can.
348
00:15:34,480 --> 00:15:37,080
I think I can only get five into
this air fryer at any one time.
349
00:15:38,120 --> 00:15:40,080
The papdi are the hero of this dish.
350
00:15:40,080 --> 00:15:42,360
They're the vehicle
that carry all the flavour,
351
00:15:42,360 --> 00:15:44,640
so they need to be crispy and solid.
352
00:15:44,640 --> 00:15:48,240
They are also the thing
that demonstrates the brief today,
353
00:15:48,240 --> 00:15:50,160
which is using the air fryer.
354
00:15:52,640 --> 00:15:54,760
My cauliflower steaks
are looking great,
355
00:15:54,760 --> 00:15:55,920
so I'm going to pull them out.
356
00:15:55,920 --> 00:15:58,600
Nice and tender,
which is how I want it.
357
00:15:59,640 --> 00:16:02,040
Look at that.
It's got an amazing char on it.
358
00:16:02,040 --> 00:16:04,320
Got my sauce done.
My mushrooms are done.
359
00:16:04,320 --> 00:16:06,480
Far out. So tasty!
360
00:16:07,480 --> 00:16:10,760
I've decided to add an extra crunchy
textural element into my dish.
361
00:16:10,760 --> 00:16:13,520
So I grab my enokis -
I'm going to give them a go.
362
00:16:13,520 --> 00:16:15,040
See if I can crisp those up
363
00:16:15,040 --> 00:16:17,760
and create a little
enoki crunch on my plate.
364
00:16:17,760 --> 00:16:19,240
JOCK: Mindy.
Hi.
365
00:16:19,240 --> 00:16:20,960
Smelling good over here.
What are you making?
366
00:16:20,960 --> 00:16:24,040
Yeah, well, I've just grabbed
my cauliflower steaks out.
367
00:16:24,040 --> 00:16:25,680
My cauliflower cutlets.
Yep.
368
00:16:25,680 --> 00:16:27,040
They've come up a treat, actually.
369
00:16:27,040 --> 00:16:29,200
It cooks so fast in this thing.
I can't believe it.
370
00:16:29,200 --> 00:16:31,240
So I've basically pan-seared those.
371
00:16:31,240 --> 00:16:33,920
Now I've got some enoki in here
that I'm hoping are crisping up.
372
00:16:33,920 --> 00:16:36,520
Did you not trust the air fryer
to get caramelisation?
373
00:16:36,520 --> 00:16:37,680
Is that why you put it in the pan?
374
00:16:38,720 --> 00:16:40,640
I just wasn't 100% sure.
375
00:16:41,720 --> 00:16:44,360
I reckon you could have gone
the whole thing in the air fryer.
376
00:16:45,400 --> 00:16:48,320
How was I to know?
I've never used this machine before.
377
00:16:49,200 --> 00:16:51,960
Hopefully that doesn't affect me
getting through to round two.
378
00:16:55,920 --> 00:16:58,160
MEL: 10 minutes to go!
379
00:16:58,160 --> 00:17:00,920
(CHEERING, APPLAUSE)
380
00:17:09,880 --> 00:17:11,280
HARRY: # Just a little bit
381
00:17:11,280 --> 00:17:15,360
BOTH: # Just a little bit more. #
382
00:17:15,360 --> 00:17:17,120
MICHAEL: How'd you go, Jules?
383
00:17:17,120 --> 00:17:19,120
He's coming along.
384
00:17:19,120 --> 00:17:21,200
Roasted capsicum sauce
is really yummy.
385
00:17:22,320 --> 00:17:23,400
So I'm happy with that.
386
00:17:23,400 --> 00:17:24,800
The flavour's beautiful.
387
00:17:24,800 --> 00:17:27,720
The capsicum have really got
that roasty flavour
388
00:17:27,720 --> 00:17:29,240
from being in the air fryer.
389
00:17:29,240 --> 00:17:35,120
This is exactly what I wanted as
a side for this crispy, cheesy pie.
390
00:17:36,080 --> 00:17:37,080
Oh!
391
00:17:38,480 --> 00:17:39,920
Jeez.
392
00:17:42,360 --> 00:17:44,360
TOMMY: How high do you have it on?
393
00:17:44,360 --> 00:17:46,240
200.
200?
394
00:17:48,120 --> 00:17:51,440
I take my spanakopita out of
the fryer and it's golden brown,
395
00:17:51,440 --> 00:17:54,160
but there's a little tiny tear
under the side,
396
00:17:54,160 --> 00:17:56,160
a little bit of cheese oozing out.
397
00:17:56,160 --> 00:17:59,000
So that's less than ideal.
398
00:17:59,000 --> 00:18:00,160
JOCK: Julie!
399
00:18:00,160 --> 00:18:01,680
Hello.
Oh! Spanakopita.
400
00:18:01,680 --> 00:18:03,280
Oh, you've got one out already.
401
00:18:03,280 --> 00:18:04,640
I have.
Are you happy?
402
00:18:04,640 --> 00:18:07,280
Pretty crispy. Just a bit busted
on the edges.
403
00:18:07,280 --> 00:18:09,520
Oh, so you're not happy
with how it's split?
404
00:18:10,880 --> 00:18:12,840
No, I'm not happy
with the way it's split.
405
00:18:12,840 --> 00:18:15,560
On a day like today,
with immunity up for grabs,
406
00:18:15,560 --> 00:18:18,520
I just want to give myself
the best chance possible
407
00:18:18,520 --> 00:18:20,280
to make it through
to the second round.
408
00:18:20,280 --> 00:18:23,680
I've still got filo that's been
buttered and sitting there ready.
409
00:18:23,680 --> 00:18:24,760
I've still got filling.
410
00:18:24,760 --> 00:18:28,560
So, 10 minutes to go, I pop
a second one back in the air fryer.
411
00:18:28,560 --> 00:18:31,280
Praying to the gods
that they'll be cooked in time.
412
00:18:35,480 --> 00:18:37,760
So, it's time to get the papdis out.
413
00:18:37,760 --> 00:18:39,800
WOMAN: Oh, Ali. Very nice.
414
00:18:40,880 --> 00:18:43,520
Just trying to get them
to cool down.
415
00:18:43,520 --> 00:18:45,400
I'm not sure how crispy
they're going to be,
416
00:18:45,400 --> 00:18:47,280
but quite often with these things,
417
00:18:47,280 --> 00:18:49,000
they really crisp up
once they cool down.
418
00:18:49,000 --> 00:18:52,240
My tamarind chutney is almost there.
It's just on the stove in a pot.
419
00:18:52,240 --> 00:18:54,880
Chickpeas are done, and they're
on one side ready to go.
420
00:18:54,880 --> 00:18:57,960
I'm going to get on to making
my coriander chutney, my yoghurt,
421
00:18:57,960 --> 00:19:00,080
and then put everything together
on a tray.
422
00:19:00,080 --> 00:19:01,720
Whew!
423
00:19:01,720 --> 00:19:05,440
Well, a little to the wire,
but we're almost there.
424
00:19:09,720 --> 00:19:10,800
MATT: It's the moment of truth.
425
00:19:10,800 --> 00:19:11,880
They're going out.
426
00:19:11,880 --> 00:19:13,520
They're looking sick.
MAN: They look good.
427
00:19:14,960 --> 00:19:16,840
The chicken wings
look nice and crispy.
428
00:19:16,840 --> 00:19:18,920
And I'm giving them
this coat of this oil.
429
00:19:18,920 --> 00:19:22,520
And suddenly that bright red colour
is all over the chicken.
430
00:19:22,520 --> 00:19:23,760
It looks so inviting.
431
00:19:24,600 --> 00:19:26,040
So, seeing it all together...
432
00:19:26,040 --> 00:19:27,040
Mmm.
433
00:19:29,360 --> 00:19:30,640
It's delicious.
434
00:19:30,640 --> 00:19:31,920
It's fried chicken.
435
00:19:31,920 --> 00:19:33,360
Hotter than a Habanero's armpit, eh?
436
00:19:33,360 --> 00:19:34,760
Alright, let's do this.
437
00:19:34,760 --> 00:19:39,560
I need to make sure that this looks
more than just a cauliflower steak.
438
00:19:39,560 --> 00:19:41,240
Loading it up with all those
439
00:19:41,240 --> 00:19:43,760
amazing, beautiful,
mixed Asian mushrooms,
440
00:19:43,760 --> 00:19:45,560
putting all these
delicate little herbs.
441
00:19:45,560 --> 00:19:48,800
I've got shiso on there,
fennel fronds, society garlic.
442
00:19:48,800 --> 00:19:50,640
I've got lemon zest
going on there too,
443
00:19:50,640 --> 00:19:53,320
and my dish is looking
pretty as a picture.
444
00:19:54,680 --> 00:19:56,400
MICHAEL: Is this plate
too ridiculous?
445
00:19:56,400 --> 00:19:59,040
TOMMY: What is that?
It's an air fryer-friendly plate.
446
00:19:59,040 --> 00:20:00,520
(LAUGHS)
447
00:20:01,560 --> 00:20:03,320
Looking at my chicken
in the air fryer,
448
00:20:03,320 --> 00:20:06,120
it's a tad bit blonde.
449
00:20:07,320 --> 00:20:09,440
WOMAN: Oh, Michael's look all pale.
450
00:20:09,440 --> 00:20:11,440
MAN: Why does it look so pale?
451
00:20:12,520 --> 00:20:13,720
I'm really happy the flavour.
452
00:20:13,720 --> 00:20:15,520
But this challenge is not
just about flavour.
453
00:20:15,520 --> 00:20:17,200
It's also about the air fryer.
454
00:20:17,200 --> 00:20:18,920
And I probably need about
five more minutes in there
455
00:20:18,920 --> 00:20:20,160
to get them really caramelised.
456
00:20:21,640 --> 00:20:22,920
And that's not going to happen.
457
00:20:25,040 --> 00:20:27,120
One minute to go!
458
00:20:27,120 --> 00:20:29,320
Let's go. Get it on the plate.
Come on.
459
00:20:38,920 --> 00:20:40,080
JULIE: Time's nearly up
460
00:20:40,080 --> 00:20:44,160
and I'm hoping that my second
spanakopita is going to be cooked.
461
00:20:45,520 --> 00:20:47,640
It's looking good.
It's looking really golden brown.
462
00:20:47,640 --> 00:20:49,840
And, thankfully, it hasn't split.
463
00:20:51,240 --> 00:20:54,040
ALDO: Oh, Julie,
that looks beautiful.
464
00:20:57,440 --> 00:20:59,440
ANDY: Here we go! 10!
465
00:20:59,440 --> 00:21:02,240
ALL: 9! 8! 7!
466
00:21:02,240 --> 00:21:05,480
6! 5! 4!
467
00:21:05,480 --> 00:21:08,240
3! 2! 1!
468
00:21:08,240 --> 00:21:12,160
JOCK: That's it.
(CHEERING AND APPLAUSE)
469
00:21:15,600 --> 00:21:17,280
MATT: These chicken wings are
470
00:21:17,280 --> 00:21:20,040
almost exactly like
I would usually make them,
471
00:21:20,040 --> 00:21:21,640
and I've done them in 45 minutes.
472
00:21:21,640 --> 00:21:24,000
I'm very proud. I think
they're going to taste very good.
473
00:21:24,000 --> 00:21:25,880
I think the judges
are going to be super happy.
474
00:21:26,920 --> 00:21:30,680
Look, I'm pretty happy
with how the air fryer went.
475
00:21:30,680 --> 00:21:33,360
Obviously, it's an oven
that goes fast.
476
00:21:33,360 --> 00:21:36,560
So I think that's what I'll call it
from now on. (LAUGHS)
477
00:21:36,560 --> 00:21:39,320
Instead of an air fryer,
it's a little oven that goes fast.
478
00:21:39,320 --> 00:21:41,240
If I'm lucky enough
to get through to round two,
479
00:21:41,240 --> 00:21:42,800
then, yes, I will bring it.
480
00:21:46,560 --> 00:21:48,600
ANDY: Well, congratulations,
you five.
481
00:21:48,600 --> 00:21:50,880
You just took part
in a MasterChef first -
482
00:21:50,880 --> 00:21:52,800
the old air fryer challenge.
483
00:21:52,800 --> 00:21:56,560
We're looking for the top three
dishes to go through to round two,
484
00:21:56,560 --> 00:21:58,320
and the first one
we would like to taste...
485
00:21:59,440 --> 00:22:00,960
..belongs to Matt.
486
00:22:00,960 --> 00:22:04,480
(CHEERING AND APPLAUSE)
487
00:22:08,560 --> 00:22:10,040
MEL: Matt, what's the dish, please?
488
00:22:10,040 --> 00:22:11,520
MATT: Nashville hot chicken,
489
00:22:11,520 --> 00:22:13,600
some dill pickle,
in a buttermilk ranch.
490
00:22:13,600 --> 00:22:15,120
How did you go
with the air fryer today?
491
00:22:15,120 --> 00:22:17,960
New...new piece of kit
in your kitchen.
492
00:22:17,960 --> 00:22:19,520
I was actually
quite impressed with it.
493
00:22:19,520 --> 00:22:21,440
Fried pretty bloody well, actually.
494
00:22:21,440 --> 00:22:23,480
Came out nice and crispy.
495
00:22:23,480 --> 00:22:26,600
It looks the part.
So I'm going to crack in now.
496
00:22:37,640 --> 00:22:42,040
Matt, super crispy, great layering
of flavour and the texture,
497
00:22:42,040 --> 00:22:45,360
the amount of heat,
and your little side sauces, spot-on.
498
00:22:45,360 --> 00:22:48,040
Dusting it with that spice mix
makes it look like
499
00:22:48,040 --> 00:22:50,800
the real deal
Nashville fried chicken.
500
00:22:50,800 --> 00:22:54,400
I can absolutely relate to
a love of Nashville hot chicken
501
00:22:54,400 --> 00:22:56,960
because it is
a really special thing.
502
00:22:56,960 --> 00:22:59,760
That amount of sort of
gnarly, crunchy skin
503
00:22:59,760 --> 00:23:01,600
that's beautifully spice laden,
504
00:23:01,600 --> 00:23:03,640
that tender chicken within,
505
00:23:03,640 --> 00:23:05,640
a contrast of a sharp pickle
506
00:23:05,640 --> 00:23:08,160
and something fun to dip it in.
507
00:23:08,160 --> 00:23:11,280
Very well conceived,
perfectly executed.
508
00:23:11,280 --> 00:23:12,880
Could see you in the mix
for round two.
509
00:23:12,880 --> 00:23:14,880
Great.
JOCK: Well done, Matt.
510
00:23:14,880 --> 00:23:17,600
(CHEERING AND APPLAUSE)
511
00:23:20,440 --> 00:23:23,560
The next dish we'd like to taste
belongs to Michael.
512
00:23:23,560 --> 00:23:25,200
(APPLAUSE)
513
00:23:25,200 --> 00:23:27,280
MICHAEL: Matt's just had
great feedback from the judges,
514
00:23:27,280 --> 00:23:28,760
so it's a bit of a wing-off,
515
00:23:28,760 --> 00:23:30,720
so I'm feeling a lot of pressure.
516
00:23:30,720 --> 00:23:32,520
I'm really happy with
the flavours in this dish,
517
00:23:32,520 --> 00:23:34,960
but the colour and
the caramelisation on these wings
518
00:23:34,960 --> 00:23:36,280
are definitely a concern.
519
00:23:36,280 --> 00:23:38,600
But I just have to
cross my fingers and hope.
520
00:23:50,240 --> 00:23:52,880
I did some buffalo wings, but I...
521
00:23:52,880 --> 00:23:54,240
..I took the bones out of the wings
522
00:23:54,240 --> 00:23:56,280
and stuffed them with
blue cheese sauce,
523
00:23:56,280 --> 00:23:57,880
and a bit of Frank's on the side,
524
00:23:57,880 --> 00:23:59,360
some pickles and...
525
00:23:59,360 --> 00:24:00,360
Yeah.
526
00:24:00,360 --> 00:24:01,880
Are you happy?
Yeah.
527
00:24:01,880 --> 00:24:04,280
Yeah. Maybe a little bit crispier.
Yeah.
528
00:24:04,280 --> 00:24:05,440
But I'm happy with the stuffing.
529
00:24:05,440 --> 00:24:08,800
I'm happy with the blue cheese
and the pickles.
530
00:24:14,560 --> 00:24:18,160
They're delicious. The filling's
delicious. Seasoning's great.
531
00:24:18,160 --> 00:24:20,720
Your pickles on the top scattered
around just the right amount.
532
00:24:20,720 --> 00:24:22,000
Fantastic.
533
00:24:22,000 --> 00:24:26,160
Your zhuzhed up Frank's hot sauce -
brilliant.
534
00:24:26,160 --> 00:24:30,800
I just wish they had a little bit
more cook round the skin.
535
00:24:30,800 --> 00:24:33,560
I'll summarise it in two words.
Bit blonde. That's all.
536
00:24:33,560 --> 00:24:35,920
The flavours, the concept,
the execution
537
00:24:35,920 --> 00:24:38,920
apart from the cook on the wing
was fantastic.
538
00:24:38,920 --> 00:24:40,480
I'd love to see you do it again
539
00:24:40,480 --> 00:24:42,880
because it's a great
flavour profile.
540
00:24:42,880 --> 00:24:46,200
Flavour is right there.
Caramelisation, not so much.
541
00:24:46,200 --> 00:24:48,120
And I think that's where
the air fryer really sings.
542
00:24:48,120 --> 00:24:49,600
Yep.
So we'll wait and see what happens.
543
00:24:49,600 --> 00:24:51,360
Thank you, guys.
Thanks, Michael.
Thank you.
544
00:24:51,360 --> 00:24:53,160
(APPLAUSE)
545
00:24:54,160 --> 00:24:55,680
Next up, it's Julie.
546
00:24:55,680 --> 00:25:00,000
(CHEERING FROM THE GANTRY)
547
00:25:04,240 --> 00:25:05,760
Julie, what have you cooked us?
548
00:25:05,760 --> 00:25:09,920
JULIE: It's a spanakopita
with a roasted capsicum sauce.
549
00:25:09,920 --> 00:25:11,120
Awesome.
550
00:25:11,120 --> 00:25:13,200
Talk to us about what's inside.
551
00:25:13,200 --> 00:25:15,720
So, inside there, hopefully
it's nice and gooey in there.
552
00:25:15,720 --> 00:25:20,800
There's cheese - ricotta,
parmesan, tasty cheese.
553
00:25:20,800 --> 00:25:23,000
There's dill and spring onions.
Awesome.
554
00:25:29,840 --> 00:25:31,480
Julie!
555
00:25:31,480 --> 00:25:33,200
Super tasty.
556
00:25:33,200 --> 00:25:34,600
You know what makes it for me?
557
00:25:34,600 --> 00:25:36,520
Tasty cheese in the filling.
558
00:25:36,520 --> 00:25:39,040
It's, like, somewhat childish.
And I love it.
559
00:25:39,040 --> 00:25:40,920
Beautiful and crispy on the outside.
560
00:25:40,920 --> 00:25:44,160
Nice, cheesy, delicious filling
on the inside.
561
00:25:44,160 --> 00:25:47,040
Roasted capsicum sauce is delicious.
562
00:25:47,040 --> 00:25:48,640
The flavour is peaking.
563
00:25:48,640 --> 00:25:50,520
That was super delicious.
564
00:25:50,520 --> 00:25:53,800
And it is such a satisfying thing
when you have a really good spana
565
00:25:53,800 --> 00:25:57,320
and you get that beautiful, flaky
exterior and that tender pastry
566
00:25:57,320 --> 00:25:58,320
on the inside.
567
00:25:58,320 --> 00:26:01,400
The sauce itself, the flavour
that it carries through,
568
00:26:01,400 --> 00:26:04,240
I think that's the greatest success
of this particular cook
569
00:26:04,240 --> 00:26:06,400
for you today, is blistering
those capsicums in there
570
00:26:06,400 --> 00:26:09,160
and really making the appliance
work for you.
571
00:26:09,160 --> 00:26:10,560
JOCK: Well done, Julie.
Nice one, Julie.
572
00:26:10,560 --> 00:26:12,600
Thank you. Thank you.
573
00:26:12,600 --> 00:26:14,920
Go, Julie!
574
00:26:14,920 --> 00:26:18,280
The next issue we'd like to taste
in the air fryer battle royale
575
00:26:18,280 --> 00:26:19,640
belongs to Mindy.
576
00:26:28,280 --> 00:26:29,360
Mindy, what'd you make?
577
00:26:29,360 --> 00:26:33,640
MINDY: So, I've made a cauliflower
steak with mixed Asian mushrooms
578
00:26:33,640 --> 00:26:35,360
and a kombu dashi sauce.
579
00:26:46,320 --> 00:26:48,920
Mindy, first of all, presentation -
absolutely beautiful.
580
00:26:48,920 --> 00:26:51,360
Sort of a modern
and a little bit rustic.
581
00:26:52,840 --> 00:26:54,280
I liked the look of it.
582
00:26:54,280 --> 00:26:57,280
The caramelisation could have gone
a little bit further,
583
00:26:57,280 --> 00:27:00,200
but I like that it's still got
a little bit of give in the centre
584
00:27:00,200 --> 00:27:02,600
so you do have a graduation
of texture.
585
00:27:02,600 --> 00:27:04,440
It's just lacking a little bit
of balance.
586
00:27:04,440 --> 00:27:07,040
But I think for someone who hasn't
cooked in an air fryer before,
587
00:27:07,040 --> 00:27:08,680
I thought it was a great effort.
588
00:27:08,680 --> 00:27:10,520
I just think you could have gone
a lot harder
589
00:27:10,520 --> 00:27:13,920
on the caramelisation, too,
by just doing it in the air fryer.
590
00:27:13,920 --> 00:27:15,440
Solid cooking on the cauliflower.
591
00:27:15,440 --> 00:27:18,200
But I just think it could have gone
further and further and further.
592
00:27:18,200 --> 00:27:19,920
Thanks, guys.
Thanks, Mindy.
Thanks, Mindy.
593
00:27:19,920 --> 00:27:22,320
(APPLAUSE)
594
00:27:22,320 --> 00:27:23,800
What do you do?
595
00:27:25,000 --> 00:27:26,200
Next up, Ali.
596
00:27:28,360 --> 00:27:30,080
ALI: I'm actually just really stoked
597
00:27:30,080 --> 00:27:32,800
that I've been able to make
this dish on MasterChef.
598
00:27:32,800 --> 00:27:36,600
I'm feeling like it was quite
inspired by my amazing memories
599
00:27:36,600 --> 00:27:37,720
of that trip to India.
600
00:27:37,720 --> 00:27:40,200
And, hopefully, that's really
going to work for me today.
601
00:27:41,440 --> 00:27:42,800
Why don't you tell me
what you cooked?
602
00:27:42,800 --> 00:27:44,600
I have made papdi chaat.
603
00:27:44,600 --> 00:27:48,440
It's Indian nachos
with tamarind chutney,
604
00:27:48,440 --> 00:27:50,520
coriander and mint yoghurt,
605
00:27:50,520 --> 00:27:52,520
and spicy chickpea.
606
00:28:00,960 --> 00:28:02,400
Ali.
607
00:28:08,080 --> 00:28:09,840
ALDO: Well done!
Great dish.
608
00:28:09,840 --> 00:28:13,480
And you're going to make all the
people from North India super happy.
609
00:28:13,480 --> 00:28:15,000
You know, classic street food.
610
00:28:15,000 --> 00:28:17,480
But you've done it so well.
611
00:28:17,480 --> 00:28:18,840
Such a cracking dish.
612
00:28:18,840 --> 00:28:22,120
It'll be hard to see how you
wouldn't be in round two with that.
613
00:28:22,120 --> 00:28:24,200
MELISSA: Ali, spectacular effort.
Thank you.
614
00:28:24,200 --> 00:28:27,000
I think as much as this was
an air fryer challenge,
615
00:28:27,000 --> 00:28:29,680
in any challenge, this dish
would come up to the top
616
00:28:29,680 --> 00:28:33,800
because it is beautifully conceived,
very, very well balanced.
617
00:28:33,800 --> 00:28:37,000
It's vibrant, it's textural,
it's fun to eat.
618
00:28:37,000 --> 00:28:40,080
And...yeah, I'm going in again.
619
00:28:40,080 --> 00:28:42,120
ANDY: That's a banger.
620
00:28:42,120 --> 00:28:44,200
I reckon you've absolutely
nailed that.
621
00:28:44,200 --> 00:28:47,080
And I think it's probably
the only dish that we've seen so far
622
00:28:47,080 --> 00:28:49,040
that I wouldn't have used
the air fryer any other way.
623
00:28:49,040 --> 00:28:50,040
Yeah.
624
00:28:50,040 --> 00:28:52,680
The tamarind chutney is...
like you say, it's the glue,
625
00:28:52,680 --> 00:28:54,520
but it's probably the flavour
626
00:28:54,520 --> 00:28:58,000
that your mouth is just fully
on fire with the whole way through.
627
00:28:58,000 --> 00:29:00,720
Ooh, yeah, I reckon it'd be hard
to see you not in round two
with that one.
628
00:29:00,720 --> 00:29:02,520
Well done.
Nice one, Ali.
629
00:29:03,960 --> 00:29:07,560
My kids will be laughing so much
when they watch this episode.
630
00:29:07,560 --> 00:29:09,880
"Ah, well, see, I told you
we should have had an air fryer.
631
00:29:09,880 --> 00:29:11,440
"I told you I wanted one."
632
00:29:11,440 --> 00:29:13,880
You never know, kids.
Mummy might be bringing one home.
633
00:29:17,880 --> 00:29:20,560
Well, none of you had actually
used the air fryer before.
634
00:29:22,160 --> 00:29:26,280
But you didn't let that stop you from
bringing us some very tasty dishes
635
00:29:26,280 --> 00:29:28,080
absolutely loaded with flavour.
636
00:29:29,880 --> 00:29:33,000
So the three going into
round two today...
637
00:29:36,000 --> 00:29:37,400
Ali.
638
00:29:37,400 --> 00:29:38,960
Matt.
639
00:29:40,400 --> 00:29:42,960
And Julie!
Oh! (LAUGHS)
640
00:29:42,960 --> 00:29:44,280
Go, Julie!
641
00:29:44,280 --> 00:29:46,520
Good on ya, Jules. Good on ya.
642
00:29:49,080 --> 00:29:51,440
Michael, Mindy, great work today,
643
00:29:51,440 --> 00:29:54,240
but you guys can head up
to the gantry with the others.
644
00:29:54,240 --> 00:29:56,520
Good luck, guys. Have fun.
Well done, guys.
645
00:29:56,520 --> 00:29:58,840
MATT: Hallelujah. The chicken...
The chicken pulled me through.
646
00:29:58,840 --> 00:29:59,920
Hey, well done, Al.
647
00:29:59,920 --> 00:30:02,480
I love fried chicken.
What a good day.
648
00:30:03,800 --> 00:30:05,480
Alright.
649
00:30:05,480 --> 00:30:07,880
This round we're subbing out air
650
00:30:07,880 --> 00:30:09,120
for oil.
651
00:30:09,120 --> 00:30:10,400
(ALL GASP)
652
00:30:10,400 --> 00:30:13,800
We want you to cook us something
using a deep fryer.
653
00:30:13,800 --> 00:30:15,200
Whoo-hoo!
654
00:30:15,200 --> 00:30:16,320
(LAUGHTER)
655
00:30:19,920 --> 00:30:22,920
You will have 60 minutes
to create a dish
656
00:30:22,920 --> 00:30:25,400
that incorporates
a deep-fried element.
657
00:30:25,400 --> 00:30:28,800
You can cook anything you like.
It's up to you.
658
00:30:28,800 --> 00:30:31,920
Whoever cooks the best dish,
of course, takes out immunity
659
00:30:31,920 --> 00:30:34,200
and is safe from Sunday's
elimination.
660
00:30:36,040 --> 00:30:38,640
As always, keep an eye on the clock,
661
00:30:38,640 --> 00:30:40,360
because in this kitchen,
662
00:30:40,360 --> 00:30:42,640
time...fries.
663
00:30:43,640 --> 00:30:45,160
(GROANING)
664
00:30:45,160 --> 00:30:47,360
I'm so sorry. (LAUGHS)
665
00:30:48,680 --> 00:30:50,480
And that time...
666
00:30:52,320 --> 00:30:53,560
..starts now.
667
00:30:55,360 --> 00:30:57,880
MATT: Heave it, mate! Get it!
JULIE: Heave, Ali!
668
00:31:00,640 --> 00:31:02,920
From the air fryer
to the deep fryer.
669
00:31:02,920 --> 00:31:04,120
Now we're talking, baby.
670
00:31:04,120 --> 00:31:05,280
I know this one.
671
00:31:06,520 --> 00:31:09,320
You don't get a body like this
from salad.
672
00:31:09,320 --> 00:31:10,920
Need butter.
673
00:31:12,120 --> 00:31:16,000
I love fish and chips, and my head
does go there for today's challenge.
674
00:31:16,000 --> 00:31:18,880
But I actually think I'm going to go
in a bit of a different direction.
675
00:31:18,880 --> 00:31:23,240
I'm going to take us to Spain today
and make some Spanish croquettes.
676
00:31:24,560 --> 00:31:26,160
(SINGS UNDER BREATH)
677
00:31:29,720 --> 00:31:31,600
ALI: What a really great challenge.
678
00:31:31,600 --> 00:31:33,200
Who doesn't love deep-fried food?
679
00:31:33,200 --> 00:31:34,200
Let's be right about it,
680
00:31:34,200 --> 00:31:36,240
everything tastes better
when it's fried, right?
681
00:31:37,440 --> 00:31:40,200
I'm going to actually
push the boat out today.
682
00:31:40,200 --> 00:31:43,320
I think I'd really like
to have a crack at doing
something super bougie.
683
00:31:43,320 --> 00:31:45,360
ALVIN: Ali's got a lobster.
684
00:31:45,360 --> 00:31:46,800
Go, Ali.
685
00:31:47,800 --> 00:31:48,960
Oh, fancy.
686
00:31:50,760 --> 00:31:52,160
Ali.
Hello, Ali.
687
00:31:52,160 --> 00:31:53,160
What are you doing?
688
00:31:53,160 --> 00:31:56,040
Lobster tempura with textures
of sweet corn.
689
00:31:56,040 --> 00:31:58,000
Wow.
Yeah. What does that mean?
690
00:31:58,000 --> 00:31:59,760
Well, I'm going to make,
like, a sweet corn porridge.
691
00:31:59,760 --> 00:32:02,040
I'm making, like, a little dashi
broth with the sweet corn husks,
692
00:32:02,040 --> 00:32:04,120
some kombu, some bacon.
Smart.
693
00:32:04,120 --> 00:32:06,560
And then I'm going to cook
the sweet corn in that.
694
00:32:06,560 --> 00:32:09,800
So it kind of has a kind of
porridgey, kind of polenta
type of thing.
695
00:32:09,800 --> 00:32:12,240
And so the fried element
is the lobster.
696
00:32:12,240 --> 00:32:13,480
The fried part is going
to be the tail.
697
00:32:13,480 --> 00:32:14,720
Right.
I'm going to tempura that.
698
00:32:14,720 --> 00:32:16,640
I'm going to use your batter.
OK.
699
00:32:16,640 --> 00:32:18,120
Your tempura batter.
Cool.
700
00:32:18,120 --> 00:32:19,880
Hey? Hey?
I'm going to try that.
701
00:32:19,880 --> 00:32:21,680
You know who to blame
if the batter doesn't work.
702
00:32:21,680 --> 00:32:22,720
Well, exactly.
703
00:32:22,720 --> 00:32:24,080
Your measurements.
704
00:32:26,480 --> 00:32:27,880
I like the idea.
705
00:32:27,880 --> 00:32:31,440
I think you got to make sure the
fried lobster component is peaking.
706
00:32:31,440 --> 00:32:35,440
It's actually a really
ambitious dish for 60 minutes,
707
00:32:35,440 --> 00:32:39,000
but if I can pull it off,
it would be magnificent.
708
00:32:45,440 --> 00:32:47,560
MATT: High stakes for this one.
I want to win that immunity.
709
00:32:47,560 --> 00:32:50,480
So a little bit more nervous,
but it's anyone's to win, isn't it?
710
00:32:51,560 --> 00:32:55,000
Round two. I am doing a bit of
a New Zealand staple.
711
00:32:55,000 --> 00:32:57,400
It's very close to my heart, I think.
712
00:32:57,400 --> 00:33:01,240
Every Friday in a Kiwi household
when I was growing up
713
00:33:01,240 --> 00:33:03,040
was fish and chips night.
714
00:33:03,040 --> 00:33:05,000
You know, you call up the local
fish and chip shop,
715
00:33:05,000 --> 00:33:08,480
you ask for four fish,
two scoops of chips,
716
00:33:08,480 --> 00:33:09,960
and it was the one responsibility
717
00:33:09,960 --> 00:33:12,480
that Mum and Dad would give me.
718
00:33:12,480 --> 00:33:15,480
Eight years old, take the cash down
and go up to them and say,
719
00:33:15,480 --> 00:33:17,120
"Order for Landmark."
720
00:33:20,240 --> 00:33:24,120
I'm going to use snapper today,
which is a big fish,
721
00:33:24,120 --> 00:33:25,520
so it stays nice and thick,
722
00:33:25,520 --> 00:33:28,600
so when you deep-fry it,
it doesn't dry out.
723
00:33:28,600 --> 00:33:29,760
MAN: Beautiful fish, mate.
724
00:33:29,760 --> 00:33:31,800
Now just look elsewhere
while I do this.
725
00:33:31,800 --> 00:33:34,120
MAN: Yeah, that's it, Matt.
Just confident, mate. Perfect.
726
00:33:34,120 --> 00:33:36,760
ANDY: Big day. Big prize.
727
00:33:36,760 --> 00:33:38,320
45 minutes to go!
(CHEERING)
728
00:33:38,320 --> 00:33:39,960
Come on, you three!
729
00:33:39,960 --> 00:33:42,160
Let's go, guys!
Whoo-whoo!
730
00:33:51,640 --> 00:33:53,840
(FRYER SIZZLES)
731
00:33:53,840 --> 00:33:55,400
(SINGS) # Come on. #
732
00:33:55,400 --> 00:33:57,600
So, you can get two kinds
of croquettes.
733
00:33:57,600 --> 00:34:01,880
One's a bechamel base, which is the
white sauce that you put in lasagne.
734
00:34:02,960 --> 00:34:05,720
The other way you can go
is by binding things together
735
00:34:05,720 --> 00:34:07,480
with mashed potato.
736
00:34:07,480 --> 00:34:09,800
As a child who grew up
with mashed potato,
737
00:34:09,800 --> 00:34:14,120
you know, salmon patties,
I'm emotionally scarred by those.
738
00:34:14,120 --> 00:34:18,160
So my idea today is to
put as little bechamel in there
739
00:34:18,160 --> 00:34:21,320
as I need to bind everything
together, so that, essentially,
740
00:34:21,320 --> 00:34:25,880
these are deep-fried balls
of corn, bacon and cheese
741
00:34:25,880 --> 00:34:30,160
with very little in there
that doesn't taste amazing.
742
00:34:30,160 --> 00:34:34,120
Normally when I make these, I make
the mixture, like, the night before,
743
00:34:34,120 --> 00:34:37,000
so that when I go to cook them,
it's just a matter of rolling them
744
00:34:37,000 --> 00:34:40,960
and, you know, getting them
all crumbed up and deep-fried.
745
00:34:43,160 --> 00:34:46,200
So no, I've never made them
in an hour before.
746
00:34:49,840 --> 00:34:55,240
Mind? Mindy? How much of that
should I put in for the dashi?
747
00:34:55,240 --> 00:34:57,120
Just that piece?
That's enough.
748
00:34:57,120 --> 00:34:59,960
So, the sweet corn dashi
are simmering away.
749
00:35:01,080 --> 00:35:02,840
It's time to get on to the lobster,
750
00:35:02,840 --> 00:35:05,120
which is the hero element
of this dish.
751
00:35:07,680 --> 00:35:10,120
I just want to lightly blanch them
752
00:35:10,120 --> 00:35:13,600
because I don't want it to be
overcooked before I fry it.
753
00:35:16,080 --> 00:35:18,720
So the lobsters are in there.
754
00:35:18,720 --> 00:35:20,160
So, while that's happening,
755
00:35:20,160 --> 00:35:22,800
I decided to grab the ingredients
for the tempura batter,
756
00:35:22,800 --> 00:35:25,400
so I'm just kind of running
through Andy's recipe in my head
757
00:35:25,400 --> 00:35:27,120
to make sure I get that right.
758
00:35:27,120 --> 00:35:29,280
Just trying
to look through the pantry
759
00:35:29,280 --> 00:35:31,680
to make sure I get everything
I need for this cook.
760
00:35:31,680 --> 00:35:34,920
The less times I have to run
back there, the better.
761
00:35:34,920 --> 00:35:36,960
ALDO: How long has she had
the lobster in there?
762
00:35:36,960 --> 00:35:38,920
I only put mine in
for like two minutes. Less.
763
00:35:38,920 --> 00:35:40,840
It just needs no longer
than two minutes.
764
00:35:40,840 --> 00:35:42,280
Not even. Yeah.
765
00:35:42,280 --> 00:35:45,040
HARRY: Ali's lobster's been
on the stove for a long time
766
00:35:45,040 --> 00:35:48,640
and all of us up on the gantry
watching her are really worried.
767
00:35:50,000 --> 00:35:51,400
I feel like it's been
in there for a while.
768
00:35:51,400 --> 00:35:52,520
MONTANA: Yeah, it has.
769
00:35:54,640 --> 00:35:57,600
The fact that that's going to come
out of that boiling water
770
00:35:57,600 --> 00:36:00,000
and then go back into a deep fryer,
771
00:36:00,000 --> 00:36:01,800
I feel like it's not looking good.
772
00:36:04,600 --> 00:36:05,680
ALDO: Oh, my God.
773
00:36:17,480 --> 00:36:19,880
Four or five minutes ago.
774
00:36:19,880 --> 00:36:22,760
ALDO: Come on, Ali.
You need the lobster out.
775
00:36:24,960 --> 00:36:26,640
Oh, my God.
776
00:36:29,200 --> 00:36:31,520
ALI: It's time to get my lobster out
and into the ice bath.
777
00:36:31,520 --> 00:36:34,240
That's going to halt
the cooking on them.
778
00:36:34,240 --> 00:36:35,600
Whew!
779
00:36:35,600 --> 00:36:39,080
So, I'm getting the shells
off the lobster tails,
780
00:36:39,080 --> 00:36:42,000
and what I want to do is kind of
tempura them in long sections.
781
00:36:42,000 --> 00:36:44,000
I just want to cut
the whole body in half.
782
00:36:45,920 --> 00:36:50,960
But when I cut it open, I can see
that it's perfectly cooked already.
783
00:36:50,960 --> 00:36:52,200
Ugh.
784
00:36:54,960 --> 00:36:56,480
I've left them in for too long.
785
00:36:56,480 --> 00:37:00,080
I can literally feel
Jock and Andy looking at me,
786
00:37:00,080 --> 00:37:02,200
their stare kind of boring into me.
787
00:37:02,200 --> 00:37:04,240
Jesus.
788
00:37:04,240 --> 00:37:06,200
MICHAEL: I think she
fully cooked the lobster.
789
00:37:06,200 --> 00:37:08,640
TOMMY: Yeah. It's...
Ooh.
790
00:37:08,640 --> 00:37:11,320
Oh, my goodness.
This is a big, big mistake.
791
00:37:11,320 --> 00:37:12,800
Because if I now deep-fry this
792
00:37:12,800 --> 00:37:14,920
it's got a lot of risk
it's going to be overcooked.
793
00:37:14,920 --> 00:37:16,480
But I'm so far into this dish
794
00:37:16,480 --> 00:37:18,400
I don't know what else to do
but to do that.
795
00:37:19,520 --> 00:37:22,400
I'm thinking, maybe if I can
get the tempura batter on them
796
00:37:22,400 --> 00:37:24,160
and the batter cooked super quickly,
797
00:37:24,160 --> 00:37:26,760
it might be OK,
they might not go too far.
798
00:37:26,760 --> 00:37:28,400
That's what I'm hoping.
799
00:37:33,160 --> 00:37:35,200
Well, you're deep in round two now.
800
00:37:35,200 --> 00:37:37,600
30 minutes down, 30 minutes to go!
801
00:37:37,600 --> 00:37:38,760
JOCK: Let's go, guys!
802
00:37:38,760 --> 00:37:40,640
(SPECTATORS SHOUT ENCOURAGEMENT)
803
00:37:49,640 --> 00:37:51,200
MATT: Should I cut it in two?
804
00:37:51,200 --> 00:37:52,880
Nice big piece?
805
00:37:52,880 --> 00:37:54,720
How you get it at the shop, yeah?
806
00:37:54,720 --> 00:37:56,880
Beautiful.
807
00:37:56,880 --> 00:37:59,040
I've portioned out
my snapper fillets,
808
00:37:59,040 --> 00:38:01,120
my chips are parboiling
809
00:38:01,120 --> 00:38:03,560
I'm going to move on to my batter.
810
00:38:03,560 --> 00:38:05,720
How you going, Matt?
I'm going well, guys.
811
00:38:05,720 --> 00:38:08,080
Snapper! Love that.
Fish and...chips.
812
00:38:08,080 --> 00:38:09,080
Fish and chips.
813
00:38:09,080 --> 00:38:10,760
Talk to me about your batter.
Yeah, I was gonna say.
814
00:38:10,760 --> 00:38:12,360
You were gonna say, batter?
What's your secret?
815
00:38:12,360 --> 00:38:13,680
Yeah.
What's your secret? Come on.
816
00:38:13,680 --> 00:38:14,880
I'm going a beer batter
817
00:38:14,880 --> 00:38:18,400
with self-raising flour,
rice flour and vodka in it.
818
00:38:18,400 --> 00:38:21,440
Josh Niland-esque. Might be the one.
Very Josh Niland. There you go.
819
00:38:21,440 --> 00:38:25,080
I think there's probably only
one other dish in the world,
820
00:38:25,080 --> 00:38:27,720
other than pasta, that Jock's
probably eaten more of...
821
00:38:27,720 --> 00:38:29,480
Fish and chips.
..in his lifetime,
822
00:38:29,480 --> 00:38:31,360
and it's fish and chips.
823
00:38:31,360 --> 00:38:34,560
There is an extremely high bar
on fish and chips.
824
00:38:34,560 --> 00:38:36,480
(CHUCKLES) I'm sure there is.
825
00:38:36,480 --> 00:38:38,920
I obviously need to make
perfect fish and chips today
826
00:38:38,920 --> 00:38:40,400
to have a shot
at winning this immunity.
827
00:38:40,400 --> 00:38:44,200
So that means that the fish has to be
cooked through but still moist
828
00:38:44,200 --> 00:38:45,960
and the batter has to be
super crispy.
829
00:38:45,960 --> 00:38:47,560
Fish and chips.
830
00:38:47,560 --> 00:38:50,080
MAN: Great work, Matty. Keep it up.
831
00:38:50,080 --> 00:38:54,240
I would so love to be safe on
that gantry on Sunday. I'd love it.
832
00:38:55,240 --> 00:38:56,760
My bechamel is made.
833
00:38:58,040 --> 00:39:00,000
Now it's time
to get this mixture done
834
00:39:00,000 --> 00:39:02,320
so that I can turn these
into croquettes.
835
00:39:02,320 --> 00:39:04,800
So the corn comes off the cob,
836
00:39:04,800 --> 00:39:07,960
the bacon goes into
the bechamel mixture,
837
00:39:07,960 --> 00:39:09,680
the cheese goes in -
838
00:39:09,680 --> 00:39:11,800
tasty cheese and mozzarella,
so it's stretchy.
839
00:39:11,800 --> 00:39:14,040
(GRAVELLY VOICE)
# I need to get a move on! #
840
00:39:14,040 --> 00:39:16,320
So, once I've mixed that all
really, really thoroughly,
841
00:39:16,320 --> 00:39:18,400
I pop that into the blast chiller.
842
00:39:18,400 --> 00:39:22,120
It needs to be cold so it will form
into balls and not just fall apart.
843
00:39:24,200 --> 00:39:26,080
Come on, Ali. You got this.
844
00:39:26,080 --> 00:39:27,880
Come on.
845
00:39:27,880 --> 00:39:30,720
There's a lot of things
going on in my mind right now.
846
00:39:30,720 --> 00:39:32,840
Time is literally flying.
847
00:39:32,840 --> 00:39:36,240
I've got a lot to do, and it's
not really quite gone to plan.
848
00:39:36,240 --> 00:39:39,680
I'm frying off some of the
lobster shells to make a lobster oil
849
00:39:39,680 --> 00:39:42,400
that's going to add this
real colourful, nice orange glaze,
850
00:39:42,400 --> 00:39:44,960
effectively,
around the sweetcorn puree.
851
00:39:44,960 --> 00:39:48,440
Thankfully, my sweetcorn puree
cooked perfectly,
852
00:39:48,440 --> 00:39:50,040
so that's one thing done.
853
00:39:53,520 --> 00:39:56,320
Now I need to get on to
the tempura batter.
854
00:40:03,560 --> 00:40:05,960
So I get some tapioca starch,
855
00:40:05,960 --> 00:40:09,160
some rice flour, some water,
some xanthan gum, some salt,
856
00:40:09,160 --> 00:40:11,000
and give that a really good whiz...
857
00:40:12,280 --> 00:40:14,320
(BLENDER WHIRRS)
858
00:40:14,320 --> 00:40:16,760
..and then get that into
one of these iSi guns.
859
00:40:18,040 --> 00:40:19,400
WOMAN: Shake it!
860
00:40:24,400 --> 00:40:25,880
This batter's really funky.
861
00:40:27,200 --> 00:40:30,480
It's almost like putting
shaving foam onto the lobster.
862
00:40:30,480 --> 00:40:33,720
I don't know how much to leave on it,
how much to put on it.
863
00:40:33,720 --> 00:40:35,120
I've never done it
on a lobster before,
864
00:40:35,120 --> 00:40:36,400
and I don't want to overcook it,
865
00:40:36,400 --> 00:40:39,480
so I'm trying to take some off, but
leave enough on so it can go crispy.
866
00:40:39,480 --> 00:40:41,720
I'm starting to feel super stressed.
867
00:40:41,720 --> 00:40:45,120
I'm thinking, why did I not
just make salt and pepper squid?
868
00:40:46,600 --> 00:40:49,040
Come on, guys,
fry us something tasty.
869
00:40:49,040 --> 00:40:50,800
You've only got 15 minutes to go!
870
00:40:50,800 --> 00:40:52,200
ANDY: Come on!
871
00:40:59,160 --> 00:41:00,200
Come on, mate.
872
00:41:00,200 --> 00:41:03,240
Julie seems like...
you know, in a good space.
873
00:41:03,240 --> 00:41:05,400
Just doing her thing.
MINDY: Yep.
874
00:41:05,400 --> 00:41:06,840
Go, Julie!
875
00:41:08,320 --> 00:41:11,120
JULIE: My salsa brava
is kind of halfway there,
876
00:41:11,120 --> 00:41:14,480
and I'm actually really happy
with how it tastes.
877
00:41:17,000 --> 00:41:19,120
It's there to lift up
these croquettes,
878
00:41:19,120 --> 00:41:21,520
to cut through the fact
that they're deep-fried,
879
00:41:21,520 --> 00:41:23,320
that they're fatty,
that they're crispy.
880
00:41:23,320 --> 00:41:25,960
This is to make them
zingy and bright
881
00:41:25,960 --> 00:41:28,240
and just a joyful mouthful.
882
00:41:28,240 --> 00:41:29,720
Got a little kick, yeah.
883
00:41:31,120 --> 00:41:32,960
I get my filling
out of the blast chiller.
884
00:41:32,960 --> 00:41:34,880
It's...it's just right.
885
00:41:34,880 --> 00:41:37,160
It's cold enough to work with.
886
00:41:37,160 --> 00:41:38,600
The good thing about this recipe
887
00:41:38,600 --> 00:41:40,200
is that I've done
the trial and error.
888
00:41:40,200 --> 00:41:43,760
I've...I've made the croquettes
too big, I've made them too small.
889
00:41:43,760 --> 00:41:48,120
So I know what size they need to be,
I know how compact they need to be
890
00:41:48,120 --> 00:41:50,520
and I just need
to get on with the job.
891
00:41:50,520 --> 00:41:52,120
ALDO: Julie's croqueta
looks beautiful.
892
00:41:52,120 --> 00:41:53,200
SARAH: They do.
893
00:41:53,200 --> 00:41:54,800
They're looking beautiful, Jules!
894
00:41:56,640 --> 00:41:58,280
Two, four, six, eight, ten.
895
00:41:58,280 --> 00:42:00,200
That's going to do me for the minute.
896
00:42:00,200 --> 00:42:02,680
I am amping this recipe up today.
897
00:42:02,680 --> 00:42:05,480
I'm upping the filling flavours,
898
00:42:05,480 --> 00:42:07,640
you know, pushing it,
really, to the very edge
899
00:42:07,640 --> 00:42:09,560
of what's going to
hold together in a fryer.
900
00:42:10,840 --> 00:42:14,080
OK. I need...to fry.
901
00:42:14,080 --> 00:42:17,120
So, I am concerned
that when they hit the hot oil
902
00:42:17,120 --> 00:42:18,400
they might go, "Pfff!"
903
00:42:18,400 --> 00:42:21,640
and I'll just have a deep fryer
full of corn kernels and bacon bits.
904
00:42:21,640 --> 00:42:23,160
(EXHALES NERVOUSLY)
905
00:42:35,480 --> 00:42:38,440
Applications for next season
are now open.
906
00:42:38,440 --> 00:42:41,000
Go on, get on it!
907
00:42:43,920 --> 00:42:46,800
I need...to fry.
908
00:42:46,800 --> 00:42:50,720
I am concerned that when
my croquettes hit the hot oil,
909
00:42:50,720 --> 00:42:53,280
they might go "Pfff!"
910
00:42:53,280 --> 00:42:54,840
(EXHALES NERVOUSLY)
911
00:42:56,960 --> 00:42:59,280
It's the moment of truth
912
00:42:59,280 --> 00:43:01,960
and they're sizzling away
and they're sizzling away
913
00:43:01,960 --> 00:43:05,040
and nothing's happening, and it
looks like they're going to hold.
914
00:43:05,040 --> 00:43:06,200
Hallelujah.
915
00:43:06,200 --> 00:43:09,960
The croquettes, the first lot,
are in, having a little fry.
916
00:43:09,960 --> 00:43:12,480
(STICK BLENDER WHIRRS)
917
00:43:12,480 --> 00:43:14,880
Oh! I'm getting there!
I'm getting there!
918
00:43:16,400 --> 00:43:19,760
MEL: Five minutes to go!
919
00:43:25,320 --> 00:43:26,640
Interesting.
920
00:43:29,920 --> 00:43:32,080
# Squeezy thing! Squeezy thing! #
921
00:43:34,520 --> 00:43:37,200
Oops.
MINDY: Oh, Matt!
922
00:43:37,200 --> 00:43:38,520
Honestly.
923
00:43:39,720 --> 00:43:42,720
I'm in an OK position. My chips
are in. They're going for it.
924
00:43:42,720 --> 00:43:45,640
So, it's going to be down to the
wire, but I think I can get it done.
925
00:43:45,640 --> 00:43:48,680
It's now time to cook
my snapper fillets.
926
00:43:48,680 --> 00:43:51,400
So, I take my floured fillets,
927
00:43:51,400 --> 00:43:52,720
dip them in the batter quickly,
928
00:43:52,720 --> 00:43:55,440
and then put them
straight into the deep fryer.
929
00:43:55,440 --> 00:43:57,000
Beautiful batter, mate.
930
00:43:59,960 --> 00:44:02,320
ALI: I'm...I'm getting there.
I'm getting there.
931
00:44:02,320 --> 00:44:04,440
I'm just frying my lobster now.
932
00:44:04,440 --> 00:44:05,600
It's pretty close.
933
00:44:05,600 --> 00:44:07,840
I'm not going to have every element
that I wanted done,
934
00:44:07,840 --> 00:44:10,680
but I'll be better
once I've finished.
935
00:44:10,680 --> 00:44:12,480
I just need to go
and grab some plates.
936
00:44:14,360 --> 00:44:15,840
ALDO: Go, guys. Come on.
937
00:44:15,840 --> 00:44:17,760
I can't believe where time's gone.
938
00:44:17,760 --> 00:44:19,080
That's insane.
939
00:44:19,080 --> 00:44:21,760
We're tasting some fried food
in one minute!
940
00:44:21,760 --> 00:44:24,600
(APPLAUSE)
941
00:44:26,280 --> 00:44:28,320
Pretty good.
942
00:44:28,320 --> 00:44:30,920
The croquettes are looking amazing.
943
00:44:30,920 --> 00:44:34,000
I'm so pleased that they're
just the right colour.
944
00:44:34,000 --> 00:44:35,840
Go, guys!
945
00:44:35,840 --> 00:44:38,680
Let's go, Julie.
They look beautiful.
946
00:44:38,680 --> 00:44:41,760
I'm feeling so happy
with what I've cooked.
947
00:44:41,760 --> 00:44:43,720
I can't see inside the croquettes
948
00:44:43,720 --> 00:44:47,560
but what I hope is that the corn
is still juicy,
949
00:44:47,560 --> 00:44:50,840
that the cheese is going to
hold everything together,
950
00:44:50,840 --> 00:44:52,440
and that they're just delicious.
951
00:44:55,520 --> 00:44:56,960
So, I'm taking my lobster out
952
00:44:56,960 --> 00:44:59,320
and, look, the batter's crispy
in some places
953
00:44:59,320 --> 00:45:01,520
and it's still pretty soft
in others.
954
00:45:01,520 --> 00:45:04,400
It's a fine line now between
overcooking the lobster
955
00:45:04,400 --> 00:45:05,880
and trying to get the batter crispy.
956
00:45:05,880 --> 00:45:07,960
Yeah, I'm not feeling great.
957
00:45:07,960 --> 00:45:09,120
Oh...
958
00:45:09,120 --> 00:45:10,920
Pile it up. Yeah, pile it up.
959
00:45:12,000 --> 00:45:13,280
Ten...
960
00:45:13,280 --> 00:45:16,720
ALL: Nine, eight, seven, six,
961
00:45:16,720 --> 00:45:21,560
five, four, three, two, one.
962
00:45:21,560 --> 00:45:24,360
(CHEERING AND APPLAUSE)
963
00:45:24,360 --> 00:45:26,000
Yee-hoo!
964
00:45:28,560 --> 00:45:29,680
Happy?
Nuh.
965
00:45:29,680 --> 00:45:31,080
No?
966
00:45:31,080 --> 00:45:34,640
I have never done this in an hour,
you know, 'cause I'm not insane.
967
00:45:34,640 --> 00:45:36,120
I may get immunity. I may not.
968
00:45:36,120 --> 00:45:38,280
It all comes down to
a bowl of balls.
969
00:45:42,160 --> 00:45:44,480
JOCK: Alright. Fried food.
970
00:45:44,480 --> 00:45:46,640
One of my favourite things.
971
00:45:46,640 --> 00:45:48,320
Three dishes.
972
00:45:48,320 --> 00:45:50,360
One of them's gonna win immunity,
973
00:45:50,360 --> 00:45:52,440
and the first dish
we want to taste belongs to...
974
00:45:52,440 --> 00:45:53,720
..Julie.
975
00:45:53,720 --> 00:45:55,840
(CHEERING AND APPLAUSE)
976
00:46:03,200 --> 00:46:04,840
Julie, what have you made us?
977
00:46:04,840 --> 00:46:06,840
Bacon and corn croquettes
978
00:46:06,840 --> 00:46:09,120
with salsa brava
979
00:46:09,120 --> 00:46:11,520
and a mojo verde.
980
00:46:11,520 --> 00:46:15,000
Bechamel base - it's got corn
and bacon and two kinds of cheese.
981
00:46:15,000 --> 00:46:16,360
JOCK: Cool.
982
00:46:24,280 --> 00:46:26,120
Mm-hm. Mm-hm.
983
00:46:31,760 --> 00:46:35,360
This is fun, pleasing,
generous food, made for sharing.
984
00:46:35,360 --> 00:46:37,280
I love the panko crumb.
985
00:46:37,280 --> 00:46:41,480
It gives a really crunchy, crisp,
satisfying exterior
986
00:46:41,480 --> 00:46:43,840
to what is
a really beautifully seasoned,
987
00:46:43,840 --> 00:46:45,720
all killer, no filler centre.
988
00:46:45,720 --> 00:46:49,920
And then the sauces are really there
for seasoning and for freshness.
989
00:46:49,920 --> 00:46:53,720
So, you have contrasting flavours,
lots of dynamics going on.
990
00:46:53,720 --> 00:46:55,600
It's fun and it's delicious,
it's generous.
991
00:46:55,600 --> 00:46:57,360
It's kind of like a bit nostalgic.
992
00:46:57,360 --> 00:46:59,760
I think the best thing
about your croquettes
993
00:46:59,760 --> 00:47:03,480
is how much filling of corn
and bacon there actually was.
994
00:47:03,480 --> 00:47:05,640
It's got loads of flavour going on
995
00:47:05,640 --> 00:47:08,160
and the two cheeses, I think,
was cheddar and mozzarella.
996
00:47:08,160 --> 00:47:11,520
The best thing about it
was when they were hot,
they were just, like, oozing out.
997
00:47:11,520 --> 00:47:13,360
So, you nailed the croquette.
998
00:47:13,360 --> 00:47:16,640
And then I think you jazzed it up
with your two sauces.
999
00:47:16,640 --> 00:47:18,640
Julie, another cracker. So good!
1000
00:47:18,640 --> 00:47:21,360
And I think your choice of dish here
is very clever, right?
1001
00:47:21,360 --> 00:47:24,040
Deep-fried, bacon, cheese.
1002
00:47:24,040 --> 00:47:26,760
It's like, come on,
top three things!
1003
00:47:26,760 --> 00:47:28,120
You know, they go together.
1004
00:47:28,120 --> 00:47:30,000
You've got a one-in-three chance.
1005
00:47:30,000 --> 00:47:31,800
It's a pretty good chance, too.
1006
00:47:31,800 --> 00:47:33,920
Well done.
Thank you so much.
ANDY: Nice one, Julie!
1007
00:47:33,920 --> 00:47:36,040
(CHEERING AND APPLAUSE)
1008
00:47:36,040 --> 00:47:37,480
Onya, Jules.
1009
00:47:37,480 --> 00:47:39,400
Next up, Ali.
1010
00:47:39,400 --> 00:47:41,440
Go, Ali!
1011
00:47:43,480 --> 00:47:45,400
Ali, what'd you make?
1012
00:47:45,400 --> 00:47:48,280
A tempura lobster with sweet corn.
1013
00:47:49,400 --> 00:47:50,880
You look a little deflated.
1014
00:47:50,880 --> 00:47:52,080
I am.
1015
00:47:52,080 --> 00:47:55,080
It's just...I think it was...the
idea of the dish was really great,
1016
00:47:55,080 --> 00:48:00,600
but it was a bit big of a dish
to put together an hour.
1017
00:48:12,400 --> 00:48:14,440
Ali, you were on a roll.
1018
00:48:14,440 --> 00:48:16,320
I know.
1019
00:48:16,320 --> 00:48:17,960
And then gone off the road.
1020
00:48:17,960 --> 00:48:20,400
Yeah, you've gone into the gravel
a bit on this one.
1021
00:48:20,400 --> 00:48:22,320
The lobster, it's overcooked.
1022
00:48:22,320 --> 00:48:25,080
Andy and I were looking at it
when you were blanching it,
1023
00:48:25,080 --> 00:48:28,880
and I was like, "That's easily
been four, maybe five, minutes now.
1024
00:48:28,880 --> 00:48:31,320
And then, when it was
sitting open on your bench,
1025
00:48:31,320 --> 00:48:33,040
at that point,
it was perfectly cooked.
1026
00:48:33,040 --> 00:48:34,080
I know.
1027
00:48:34,080 --> 00:48:37,240
Look, we all have bad days
in the kitchen. Today was yours.
1028
00:48:37,240 --> 00:48:39,640
You just tried to squeeze too much
into 60 minutes.
1029
00:48:39,640 --> 00:48:41,480
What you've got is just soggy batter
1030
00:48:41,480 --> 00:48:44,960
'cause you haven't had enough time
for the batter to crisp up.
1031
00:48:44,960 --> 00:48:47,560
But I reckon with a...
you know, a 75-minute cook,
1032
00:48:47,560 --> 00:48:49,960
there's redemption
in this bowl somewhere.
Yep.
1033
00:48:49,960 --> 00:48:51,960
Thanks, Ali.
MEL: Thank you.
1034
00:48:51,960 --> 00:48:53,680
(APPLAUSE)
1035
00:48:54,760 --> 00:48:57,480
Next up, it's fish and chips
by Matt.
1036
00:48:57,480 --> 00:49:00,600
(APPLAUSE)
1037
00:49:00,600 --> 00:49:02,280
MATT: Overall,
I'm happy with the cook.
1038
00:49:02,280 --> 00:49:03,960
I reckon the chips are
going to be nice and crispy,
1039
00:49:03,960 --> 00:49:06,280
but the fish is the thing
that's going to make this dish.
1040
00:49:06,280 --> 00:49:08,800
So, you know, I'm hoping that
it's cooked properly in the middle
1041
00:49:08,800 --> 00:49:10,400
and it's still crispy
on the outside.
1042
00:49:12,400 --> 00:49:16,000
I'm really looking for Jock
to say that he loves my fish.
1043
00:49:27,000 --> 00:49:29,440
(NEW ZEALAND ACCENT) It's fish
and chips with a tartare sauce.
1044
00:49:29,440 --> 00:49:32,320
(MEL LAUGHS)
1045
00:49:32,320 --> 00:49:35,360
Just one more time for fun?
Fish and chips.
1046
00:49:35,360 --> 00:49:37,560
(LAUGHS)
1047
00:49:38,560 --> 00:49:41,480
And it's a Josh Niland-esque batter.
1048
00:49:41,480 --> 00:49:42,840
Yes.
Am I right?
1049
00:49:42,840 --> 00:49:44,480
I've used his method
to make the batter, yeah.
1050
00:49:44,480 --> 00:49:46,320
(BATTER CRUNCHES)
1051
00:49:58,080 --> 00:50:00,080
Matt, great news.
1052
00:50:00,080 --> 00:50:01,400
Fish is brilliant.
Great.
1053
00:50:01,400 --> 00:50:03,760
The batter is fantastic.
The fish is beautifully cooked.
1054
00:50:03,760 --> 00:50:08,280
Snapper's a great choice - it's
a really clean, delicate white fish,
1055
00:50:08,280 --> 00:50:09,920
in terms of the flesh.
1056
00:50:09,920 --> 00:50:12,480
Super crispy on the outside.
1057
00:50:12,480 --> 00:50:14,520
It's light, it's puffy, it's lovely.
1058
00:50:14,520 --> 00:50:16,280
'Cause that's where the flavour
comes into it.
1059
00:50:16,280 --> 00:50:18,720
And you did that
without overcooking the fish.
1060
00:50:18,720 --> 00:50:21,480
Well done, mate.
Thank you.
1061
00:50:21,480 --> 00:50:23,040
You have done such a beautiful job
1062
00:50:23,040 --> 00:50:25,800
in terms of bringing nostalgia
into the room,
1063
00:50:25,800 --> 00:50:29,240
but executing everything
technically really nicely.
1064
00:50:29,240 --> 00:50:31,200
The fish is just
so beautifully tender
1065
00:50:31,200 --> 00:50:34,400
and it's just a real...
a real service to good fish
1066
00:50:34,400 --> 00:50:36,000
when you can cook it like that.
1067
00:50:36,000 --> 00:50:40,560
The skill in that fish, like, that
puts you in with a chance today.
1068
00:50:40,560 --> 00:50:42,840
OK?
Thank you. Thanks, guys.
Well done, Matt.
1069
00:50:42,840 --> 00:50:45,560
(APPLAUSE)
1070
00:50:55,760 --> 00:50:57,920
It's been a long day of cooking
for you three.
1071
00:50:57,920 --> 00:51:02,760
Over two rounds, cooking with both
an air fryer and a deep fryer.
1072
00:51:04,000 --> 00:51:06,320
Unfortunately, Ali,
although there were
1073
00:51:06,320 --> 00:51:07,880
some interesting elements
on the plate,
1074
00:51:07,880 --> 00:51:10,280
it just didn't come together
in the end.
1075
00:51:10,280 --> 00:51:12,720
So, you won't be winning
immunity today,
1076
00:51:12,720 --> 00:51:15,360
which means we're down to two.
1077
00:51:17,880 --> 00:51:22,680
Matt, your fish
was absolutely spot-on.
1078
00:51:22,680 --> 00:51:25,960
It was beautifully crisp,
crunchy batter,
1079
00:51:25,960 --> 00:51:28,760
and the fish
was perfectly cooked, too.
1080
00:51:32,840 --> 00:51:33,840
Julie...
1081
00:51:35,160 --> 00:51:37,280
..your dish didn't scream
Michelin star,
1082
00:51:37,280 --> 00:51:39,400
but it didn't have to.
1083
00:51:39,400 --> 00:51:43,280
It'd be an absolute winner
on any bar menu.
1084
00:51:44,560 --> 00:51:47,360
It was a triple threat - salty bacon,
1085
00:51:47,360 --> 00:51:50,160
super cheesy
and crispy fried coating.
1086
00:51:50,160 --> 00:51:52,040
It was a cracker of a dish.
1087
00:51:53,320 --> 00:51:58,040
And in the end, we thought
that the best deep-fried dish...
1088
00:51:59,320 --> 00:52:00,640
..was cooked by you...
1089
00:52:01,640 --> 00:52:03,040
..Julie.
1090
00:52:03,040 --> 00:52:05,440
(CHEERING AND APPLAUSE)
1091
00:52:05,440 --> 00:52:07,040
ALI: Well done, Julie.
1092
00:52:08,360 --> 00:52:10,560
JULIE: I'm so thrilled.
1093
00:52:10,560 --> 00:52:13,560
I have gone from the top
to the bottom
1094
00:52:13,560 --> 00:52:15,880
and everywhere in between
in this competition.
1095
00:52:15,880 --> 00:52:19,720
And I can tell you,
I prefer the view from the top.
1096
00:52:19,720 --> 00:52:21,880
(APPLAUSE)
Agh! Dammit.
1097
00:52:26,600 --> 00:52:28,120
Congratulations, Julie.
1098
00:52:28,120 --> 00:52:31,080
You are not going home
at the next elimination.
1099
00:52:31,080 --> 00:52:33,520
Now you can rest easy.
1100
00:52:33,520 --> 00:52:36,040
JOCK: You're going to heaven.
I'm going to heaven!
1101
00:52:36,040 --> 00:52:38,280
(LAUGHTER)
1102
00:52:40,280 --> 00:52:43,600
Everyone else, have a nice sleep
1103
00:52:43,600 --> 00:52:45,360
and we'll see you soon.
1104
00:52:45,360 --> 00:52:47,120
See you, guys. Well done, Jules.
1105
00:52:47,120 --> 00:52:48,280
Thank you.
Well done, mate.
1106
00:52:48,280 --> 00:52:49,280
Thanks.
1107
00:52:55,120 --> 00:52:58,520
ANNOUNCER: Sunday night
on MasterChef Australia,
1108
00:52:58,520 --> 00:53:01,360
they know it's an elimination...
1109
00:53:01,360 --> 00:53:03,080
I'll have to cook my butt off today
1110
00:53:03,080 --> 00:53:05,200
because I really want to stay here.
1111
00:53:05,200 --> 00:53:08,480
..but they
have no idea
what is waiting...
1112
00:53:08,480 --> 00:53:09,840
Holy hell.
1113
00:53:09,840 --> 00:53:11,880
..behind
the curtain.
1114
00:53:14,520 --> 00:53:17,080
Captions by Red Bee Media
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