All language subtitles for MasterChef.S19E18.1080p.HDTV.H264-DARKFLiX

It's the last day
of knockout week...

Incoming.

...and the ten remaining cooks...

...have all felt the heat
of their first professional kitchen.

I feel like I've been in the sauna
for about a week.

Now they're back to fight for
their place in the semifinals.

To go into the restaurant,
it's lit a fire in me!

Even there was nearly one!

I'm having the best time here.

I'm loving the stress.

I'm not sleeping.

It just takes over your life.

Final ten of MasterChef is just...

...beyond belief!

I want to go all the way now.
The sky's the limit.

The competition just gets tougher.

The standard gets better and better.

I've missed
the last couple of rounds.

I'm hoping you haven't made
any silly decisions in my absence,

and I'm hoping that you have picked
ten of the best contestants

we've ever seen.

Welcome back, all of you.

I was off, I was unwell,
but I'm back and I am raring to go.

You, of course, are our final ten
in this year's competition,

which means,
for the first time ever,

the winner of this year's MasterChef
is in here with us.

One dish separates you from a place
in this year's semifinal.

You have a brief, and that brief is
to cook for Gregg and |

a dish that you can pick up
and eat with your hands.

And it can be whatever you like,
sweet or savoury.

All we ask is
we don't need any cutlery.

At the end of this,
two of you will be going home.

Ladies and gentlemen,
one hour and 45 minutes.

Let's cook.

Today, it's all about picking it up,
eating it, and indulging.

Whether that be a sandwich,
a burger, a slice of pizza, a pie,

food you eat with your hands
has got to be

some of the most-loved food
in the world.

Accountant Anurag has
excited the judges

with the authentic flavours
of his Indian heritage.

Eating with your hands,

I was thrilled to hear that brief
because, coming from India,

80% of our food is supposed to
be eaten by hand.

Today, I'm doing a Chicken Frankie.

It's kind of a chicken roll
in a paratha wrap

with a layering of egg
going through.

So it's a very common dish
in Mumbai.

And to calm down the palate,

because Frankie is
going to be very, very hot,

a bit of sweet doughy ball,
served with saffron honey.

I've rarely seen you so happy,
so animated.

I am loving... This is the best
experience of my life so far.

Oh, mate!

We've got a chicken wrap,
which is great.

It needs to be nice and tight,

the chicken cooked really, really
well, the bread not too thick,

and that egg itself,
by the sounds of it,

will be the seal inside the bread

to make sure, when he puts
the chicken with the sauce inside,

it doesn't go soggy.

36-year-old Vanessa
from south London has made it

this far successfully combining
unusual flavours

inspired by her extensive travels.

I love the eating with your hands
brief.

For me, I guess because I'm autistic
and I have sensory sensitivities,

eating with my hands
is something I love to do.

You know, it gives my brain
a heads-up of what I'm having

before it hits my mouth.

Vanessa, what are you making
for us today?

A thali,
but it's a Vanessa's thali.

So there's an African chicken curry,

because my parents were born
in East Africa and Kenya.

A Goan cabbage foogath,
because my heritage is from Goa.

I am then making the salsa

that I learnt from Chef Peter
in the restaurant.

So how do we eat those
with our hands?

How every Indian eats
a thali with their hands.

I've grown up eating rice and puris

and, yeah, everything
with your hands.

You use these four fingers,

and then you leave
your little pinky behind.

What we've got from Vanessa is lots
of spice and lots of sweetness.

Chicken has to be lovely and moist
and soft,

and that sauce around the outside
to give a real luscious coating.

Tomatillo is like a tomato,
but very, very sharp and sweet,

and she's going
to make a salsa out of that.

And then this cabbage
and coconut mixture.

Coconut's quite sweet.

I hope they all work together.

Originally from Northern Ireland,

Terri has stood out with her love
of fine-dining classic dishes

fused with Japanese ingredients.

An eating-with-your-hands dish
is something I wasn't expecting.

It's a little bit different
from things you see on MasterChef.

It's all very high-end and refined.

With this dish,
I think I'm showing John and Gregg

a different side to my cooking.

Terri, food you can eat
with your hands.

What have you got for us?

Barbecue panko king prawn bao buns

with pickled veg
and a side of karaage chicken.

It's a Japanese style of fried
chicken with a spicy mayonnaise.

What is it about eating
with our hands that we love,

do you think? Oh, it's just,
it's moreish, isn't it?

This is the kind of food
that I cook when nobody's watching.

Ooh! I like the sound of this.

Thank you.

Chicken, crispy on the outside,
soft on the inside,

the marinade giving it
lots and lots of flavour.

Bao buns, a soft flour-based bun

which is almost folded over
like an envelope.

Prawns and barbecue sauce?
An unusual combination.

Venezuelan-born delivery driver
Nickolas has shown a passion

for both French technique
and Latin American cuisine.

I love Latin food, and a lot
of Latin food is hand food.

I'm proud of where I'm from,
and this is my way of tipping my hat

to my people.

So I'm doing las tres manos,

so three different hand foods
from Latin America.

So I've got a blue corn tostada

with king prawn ceviche
and tiger's milk.

And then I've got an arepa,
which is like a Venezuelan patty,

and then I'm going to fill that
with crab and a hibiscus gel.

And then the third one,
a plantain taco,

and then I'm going to fill that
with pulled beef.

I'm used to you being passionate.
You look extra excited about this.

I am, because I'm showcasing
Latin America, you know?

I want to show people there's more
than just burritos and tacos.

You know, like, there's other things
that are just so delicious.

Nickolas' food sounds interesting,

but it's going to be
all about the textures.

The tostada needs to be crispy
but soft with the prawns.

Arepa needs to be soft on the inside
but slightly crispy on the outside,

and with a crab running through it.

And then that taco with beef.

He's got a big chunk of beef,
which he's boiling away in a pot.

And boiled beef usually goes tough.

50 minutes gone.
You're almost halfway.

51-year-old gift shop owner Endang
has blown the judges away

with the spicy Indonesian dishes
of her homeland.

Unbelievable that I'm still here,

but somehow, John and Greqg,
they love the food.

You know, when you're cooking
for the family,

you're not even thinking,
you just cook for them.

Yeah, it was lovely.

What do you think it is
that you've got

that makes me and John love you?

I don't know. Maybe chilli?

Oh, what are you making?

It's based
on the very traditional Java,

they call it jajan pasar,

that you will find
in a traditional market.

If you go through the aisle,
you will find an old lady,

sit down with array of the
finger foods, savoury and sweet.

So, you go down to a market
and eat sweet cake things?

Yeah.
I'm coming. I'm coming!

I'll bring you to the market.

Endang is showing us techniques

that we've never seen
on MasterChef before.

The rice cracker with a chocolate
and chilli dipping sauce.

We're getting a little soft
rice flour mixture

filled with lentils and sugar.

Then we've got
an amazing cassava roll

flavoured with pandan,

which is bright green
and tastes almost like tea.

And if she gets this right,

they could look
absolutely brilliant.

That's an hour gone.
45 minutes left, please, everybody.

Cardiff-based Robin has
a playful and nostalgic approach

to the classics, which has
proved a hit with the judges.

I thought everyone was good,
like, early on in the competition.

Everyone's excellent now,
so just got to do the best I can,

be proud of it, see what happens.

Robin, tell us about your dish,
please.

Today, I'm making choux craquelin.

They're going to be round,
and hopefully I'll make them

look like little teapots,
if I get everything done in time.

You putting anything in them?

Yeah. I'm putting
two types of creme diplomate,

one flavoured by tea
and one flavoured by biscuits.

Tea and biscuits.
Brilliant!

Robin's trying to show off
technique.

Choux pastry -
if they don't rise enough,

we don't have ourselves a choux bun,
we have a pancake.

Inside, he's promising us
two flavours of creme diplomate.

And he wants to make little
sugar teaspouts in the handles

to make these little buns
look like teapots.

If he does that,
it could be quite amazing.

Originally from northern Thailand,

master coffee roaster Chart ya
has shown ambition, creativity,

and technical skill.

So today I'm making you
Korean crispy chicken fry

in the bao bun
with the gochujang sauce,

so it's very spicy Korean flavour.

Sweet potato chips as well.

My best friend, she's Korean.

The first dish she taught me
is this one.

So I just want to keep
that authentic flavour.

Chart ya, that smells fantastic.
Thank you very much.

My fiance loves this dish.

I'd been cooking this dish
about 20 times, maybe,

and one day...
CHARIYA CHUCKLES

...and I said,
"Would you like bao bun for dinner?"

He said, "Er, no! No more bao bun!"

He'd been eating too many of them.

Korean fried chicken, traditionally,
is crispy, sweet bits of chicken

cooked all the way through.

Quite a spicy sauce on the outside.

Korean fried chicken is
an extraordinary thing,

because it stays crispy
even when it's got a sauce on it.

If she gets this right, brilliant.

Toy developer Omar
loves to surprise the judges

with his adventurous
and daring style.

Today, I'm doing a duck,
parsnip and cherry gyros.

So it's like a Greek kind of kebab,

but I'm adding some of
my Asian flavours into it.

Why do you want to put
a French duck dish

with Asian flavours
in a Greek pancake?

I think that's just
how my brain works.

I wish I had an answer for that.

But it's just this was the first
thing that came to me for the brief.

My mum was trying to nag me to make
vol-au-vents to make my nan proud,

but that wasn't going to happen.

So when I was 18,
I finished my A-levels

and had, like, a big party holiday
with my friends.

And every night kind of at 4.00am,
we'd go to this one place

and have these gyros.

It was amazing. It's usually
just beautiful meat and chips.

So I've put my own spin on it
with some of the flavours I love.

I want really lovely, moist duck
with crispy skin,

really well seasoned,

vibrant cherries, sharp and sour,
with crispy parsnips.

This is Omar all over.

He's taking a couple of ideas,
putting them all together,

and bringing up
something completely new.

Now, every so often,
they just work. This is a risk.

60-year-old Linda's experience
and love of the Middle East

has resulted in some knockout food.

Coming this far,
it's been totally amazing.

It's given me the boost in life
to think that I can be in MasterChef

on my 60th. Oh, my God,
who could ask for more than that?

Linda, great to see you here.

What are you making for us?

So I'm making
chermoula sardines on toast.

Chermoula's like a Moroccan sauce,
with a past ill a.

It's got prawns, squid, olives.

I'm guessing this has been inspired
by your husband.

Well, it has, yeah, cos I've spent
lots of time with my husband's

family, and we all eat
off the same plate, really,

so it is very familiar to me.

Sardines on toast. She would have
had to clean those really well,

so I don't want any bones.

The chermoula mixture, which is
going to be lots and lots of herbs.

And then a past ill a,

prawns, squid, and olives
together in filo pastry.

Never had anything like that before
in my life.

Sports journalist Jack
has consistently delivered

crowd-pleasing dishes
with great flavour.

I feel like I am getting better,

but I still feel like there's
more to learn and more to give,

so hopefully I can plate something
that I really like the look of.

And then you get some more
good comments from the judges.

What's not to like? It's great.

Jack, what are you making now?
Tacos, two ways.

Beef taco with avocado
and chimichurri, like, mousse,

and then I've got a sea bass taco,
which has got pineapple

and habanero salsa
and a lime and coriander slaw.

I've just been to Mexico.
There's a Caribbean coast there.

I had tacos every day,

so when I was looking for ideas
for this one,

it just jumped to mind.
I love that kind of food.

You are coming on leaps and bounds.
A little bit, yeah!

Jack is making us
two types of tacos.

Sea bass and pineapple -
not something I've had before.

Saying that, sweet and sour prawns,
you get pineapple with that.

Maybe it could work.

The beef one,
I hope that beef is nice and tender,

because picking up a taco
and having something tough inside

means it's going to pull out,

and all the fillings are
going to fall over my shirt.

Eight minutes left!

Just eight minutes left!

OK, this is the hardest one.

Got to have some steady hands
for this bit.

You have 90 seconds.

Please, 90 seconds, everybody.

That's it. Time's up.

Stop.

Everybody stop. Well done.

Anurag has cooked Chicken Frankie,

a paratha lined with a layer of egg,

filled with chicken spiced with
chilli, turmeric, and mango powder,

served with a mint chutney,

and gulgula dough balls
with a honey and saffron dip.

That paratha is
all flaky and crispy.

I can taste the chicken
in the centre,

tasting to me
like I've got a curry wrap.

The egg is there
so that the bread doesn't go soggy

when you put the filling in.
Yeah. That's genius.

I'm loving these little dough balls.

They are like a dense doughnut.

And dipped into honey and saffron
is just delicious.

I couldn't have asked for more.

Hearing all those positive comments,

I'm over the moon today.

I'm really feeling very happy.

Terri has prepared steamed bao buns
filled with panko prawns

and barbecue sauce,

with a cucumber and radish pickle

served with Japanese karaage chicken

and Sriracha mayonnaise.

The chicken strips inside
are perfectly cooked.

I imagined that
this coating would be crispier.

But I like the well-made mayo.

Your bun is good.

I like the crunchiness
of your prawns,

but the prawns themselves
and barbecue sauce, both sweet.

I think your combination of flavours
is a little bit unusual,

but I like it.

I'm happy with the comments.

I agree with most of the things
they said.

I disagree slightly about the prawns
and barbecue sauce.

I think they work, but, you know...

Vanessa has put together a thali,

an African chicken curry,

a tomatillo green tomato salsa,

a Goan cabbage and coconut stir-fry,

pilau rice, and puri bread.

Your chicken hasn't dried out
at all.

It's covered with a creamy sauce.

I'm really enjoying it.

Tomatillo, it's like the crunch
of a green, raw tomato.

And you've got a very sharp
little peppery vinaigrette in there.

I'm really enjoying it.

I really like your puris,

because I can fold them up
and then use them as a spoon.

Your rice has cooked really nicely.

Your cabbage with coconut,
fascinating.

Almost sort of a heat of coleslaw,

then sweet coconut
running through it.

I think
that's really, really lovely.

I thought all the feedback
was really, really good.

I think I've done my best and, yeah,

they liked the flavours, and I think
that's the most important thing.

Jack is serving two Mexican tacos,

one with a blue corn tortilla

with beef and avocado chimichurri

topped with pickled onions,
toasted corn, and feta,

and a white tortilla
filled with sea bass

with pineapple and habanero sauce
and a coriander and lime slaw.

Your fish is cooked well,
and that sauce is great.

Pineapple with chilli heat is great.

A big hunk of beef across the top
of that lovely blue taco,

the chimichurri with the flavour
of pickles, smokiness, bits of corn.

I really like the fact
you kept the honesty of a taco,

but made it elegant and actually
just taken it up a step.

Yeah, it was good.

Judges said they tasted really nice,
so can't ask for any more than that.

Can't ask for any more than that.

Chart ya has made bao buns

with traditional
Korean crispy fried chicken

and a spicy gochujang sauce,

sweet potato fries,
and Sriracha mayonnaise.

Your bun - really lovely
and light and fluffy.

Chicken's nice and moist,

but I love the fact
you've got a crispy coating

underneath that sauce.

I think it's a great example
of proper finger food.

I'd pay for that.

You made perfect sweet potato fries.

Really nice thick,
creamy mayonnaise.

Absolutely delicious.

Thank you.

I don't know what...
I can't believe it.

I can't believe it!
I just can't believe it.

I have no idea how I don't scream!

Omar has served
his interpretation of gyros,

a flatbread
with Asian spiced duck breast,

a cherry salad,

parsnip crisps,

a smoked yoghurt,

and a cherry chilli sauce.

Ooh! That's very, very rare duck.

Yeah.

That's a nice big
fluffy flatbread there, my friend.

Cherry sweetness, parsnip sweetness,
with chilli as well.

This works for me,

but I would have to pick through
these bits of duck.

There are some bits I wouldn't eat.

I like the moist duck.
Mine's all right.

Mine's not undercooked at all.

Your yoghurt - lashings of cumin.

I really like that.

Even the cherry sauce I quite like.

I'm really amazed
that you made this work.

There was some
really positive feedback there.

I'm a bit disappointed that
Gregg's meat was a bit undercooked.

Some of it was fine,
some of it wasn't. Bloody duck!

Nickolas has made three
Latin American street food snacks,

a blue corn tostada
with prawn ceviche,

dressed in a citrus marinade
of tiger's milk,

an arepa with crab and hibiscus gel,

and a Mexican plantain tortilla

with pulled beef
and Venezuelan guacamole.

Love your crab arepa.

Lots of really good crab flavour.

A little bit of saltiness as well
from the hibiscus.

But plantain taco's fallen apart,

and the pulled beef
is a little bit chewy.

Prawn flavour with the tiger's milk,
I think that's really lovely.

But your beef taco
with the plantain,

it actually has fallen apart,
which is a real shame.

I feel like I should be eating this
with a knife and fork.

I felt like I could cry.

I know that there was elements
that I could have done better.

Just, like, don't want
stupid mistakes to hold me back.

Linda has cooked sardines on toast

with a Moroccan garlic and herb
chermoula sauce,

pickled red onions and tomatoes,

and her take on past ill a,

filled with squid, prawns,
and olives.

I really like your sardines,

but I'm not a fan of these
past ill as. I'm sorry, Linda. OK.

I'm finding them really strong
with prawn and squid.

I find the texture unusual.
OK.

I've got the past ill a.

I can see, like,
the effort going into there.

But to me,
this is just sardines on toast

that I might have
on a Saturday afternoon

while the rugby's on.
OK.

I wasn't really happy with my plate.

I'm just having a bad day
in the kitchen, I think.

Robin has created a choux bun teapot

with a sweet, crunchy
craquelin coating

with a handle and spout
made from shortbread biscuits,

filled with both tea- and
biscuit-flavoured creme diplomate.

I admire the skill.

Your choux pastry
has worked brilliantly well.

That's technically
very, very challenging.

Your cream inside could be
a little thicker.

It's perfectly yummy,

but I don't think you can
eat that with your hands,

unless that cream was
a lot, lot thicker.

The craquelin is really
very, very good indeed.

It's like a fashioned teapot.
I think that's really great.

I really admire the work,
but I think you need more flavour

in that cream.
Hmm.

I can taste the biscuits,
but I would like to taste tea.

There was a few errors,

but there were a lot of things
that went well.

If I was to make hundreds of them,
hopefully I'd get it down,

so, yeah.

Endang has presented a selection
of Indonesian street food,

a cassava Swiss roll cake

flavoured with pandan
coated in coconut,

rice bonbons filled
with sweet lentil mash,

and rice crackers
with a sweet chilli chocolate dip.

This cassava roulade,
it's absolutely perfect.

Look at that.

Those rice crackers
are thin as you like,

and they are absolutely brilliant.

You brought it all together

with a really interesting
chilli chocolate sauce.

Here,

I've got something that is
the texture of a cube of jelly.

And on there, you've got
the mild flavour of pandan,

which is almost like
a hint of banana kind of flavour.

These balls, you kind of get a sweet
and almost vanilla chew bar.

Mate, I'm delighted by the food
you're serving me, again!

Thank you.

Went very well.

I could cry again, but I said no.

This is humble food and
they love it. It takes me emotional.

It's just...
I am so, so, so, so happy.

You've got a really good standard
of cookery here.

I'm loving it. Really loving it.

Eight places in the semifinals.

That does mean that two of them
are going to leave the competition.

My dish of the day was Chart ya.

That crispy chicken in the bao bun
with the Korean sauce,

John, it was fantastic.

Chart ya is going through
to the semifinal.

Anurag, that bread roll
with spiced chicken inside,

and then almost dense
little doughnuts.

The man's food is just delicious!
GREGG CHUCKLES

We need to see more of him.

Jack is gaining momentum.

Two tacos, they looked smart,
they tasted really good.

Jack's got himself a place
in the semifinals.

Right now, I want to see Endang
in a semifinal,

but more than that, I want to walk
around a market in Indonesia

with her,
because that lady is incredible.

Vanessa gave us tasty dishes.

I can't see any reason
why she shouldn't go through.

That leaves us five people
to talk about.

Terri's bao bun with the prawns
and the barbecue sauce,

I thought that was great.

The barbecue sauce and prawn thing,
I'm not quite sure.

Omar continues to be inventive.

We got a gyros with duck,
cherries, and parsnips.

It was an interesting combination.

You had an issue with the duck.
My duck was really nice.

I like Nickolas' passion,
but he made a tortilla with plantain

that just went soggy,
and the pulled beef was tough.

Linda's past ill a was quite strong
with that squid.

And two sardines on toast -
there wasn't a lot of skill on show.

Robin made fantastic choux buns.

There is no denying
the man's ability.

I still argue

whether that was actually food
you can eat with your hands!

It's getting so tough.

Everyone's at the top of their game.

You want everyone to do well,

but you kind of want them to
fall on their face at the same time.

It's a very odd dynamic.

There were quite a lot
of positive comments.

I think I have average chances
of staying in the competition.

If 1 go out, then I'll be upset.

But if I did stay
in the competition,

I'd have to do much better,
because it'd be the semifinals.

I'm not sure
how confident I'm feeling.

I think it just depends
whether they think I've peaked.

I really want to get past this
and get into the semis,

and I just don't want
stupid mistakes to hold me back.

Some of you absolutely
nailed the brief

and did extraordinarily
beautiful food.

Thank you very much.
It was brilliant.

The first contestant leaving us
is...

...Linda.

Thank you.

Linda, lovely to have met you.
You've been great fun.

Thank you.

The second person leaving
the competition is...

...Nickolas.

We wish you the best of luck.

Thank you, Nickolas.

I'm really gutted
it's come to an end.

I loved the adventure.

I got to the final ten
of MasterChef,

and I think that shows
I've got something,

so I need to make the most of that.

Quite upset. More upset
than I thought I was going to be.

When it's time, it's time,

but you don't realise how much
it does mean when it does happen.

Well done.

You eight are
MasterChef semifinalists,

and the adventure continues, right?

We made it!

I'm in the semifinal!

Oh!

Wicked!

I'm elated. Semifinals, baby!

So chuffed. There will definitely be
a bottle of wine consumed tonight,

I can tell you that for sure.

Competition is
getting tougher and tougher.

Like, these guys are phenomenal.
They make my life so hard, honestly.

Next time, it's the semifinals...

Where's the switch?

...and the contestants will be pushed

beyond anything
they've experienced before.

Wow!

I'm really quite wowed.