Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:01,000 --> 00:00:03,720
ANNOUNCER: Previously on
MasterChef Australia...
2
00:00:05,160 --> 00:00:06,560
(ALL GASP)
3
00:00:06,560 --> 00:00:09,480
Their first mystery box
was a family affair...
4
00:00:09,480 --> 00:00:11,120
Hi, Jamie.
5
00:00:11,120 --> 00:00:12,560
Love you guys.
6
00:00:12,560 --> 00:00:16,320
..with Trevor and Sally Oliver
setting the ingredients.
7
00:00:16,320 --> 00:00:19,560
WOMAN: Let's do something amazing
and step out of my comfort zone.
8
00:00:19,560 --> 00:00:23,880
The dishes would make
Jamie's parents proud.
9
00:00:23,880 --> 00:00:27,040
I think it's a stunner.
Textbook perfection.
10
00:00:27,040 --> 00:00:31,000
It's so juicy and luscious
and so more-ish.
11
00:00:31,000 --> 00:00:33,480
It is just pure joy.
12
00:00:33,480 --> 00:00:39,240
But the bottom four
face an elimination tonight.
13
00:00:56,440 --> 00:00:57,760
(BUZZING)
14
00:01:00,600 --> 00:01:02,320
New day, new cook.
15
00:01:02,320 --> 00:01:04,880
You're going to get through this.
16
00:01:04,880 --> 00:01:06,480
Yeah.
17
00:01:08,280 --> 00:01:11,560
(DRAMATIC MUSIC PLAYS)
18
00:01:19,400 --> 00:01:20,560
JAMIE: Here they come.
19
00:01:23,800 --> 00:01:25,560
(CHEERING)
20
00:01:31,400 --> 00:01:32,760
ANDY: Come on in, crew!
21
00:01:32,760 --> 00:01:34,640
LILY: Walking in and seeing Jamie
in chef whites
22
00:01:34,640 --> 00:01:36,400
and the set-up as it is,
23
00:01:36,400 --> 00:01:39,400
I straightaway am thinking,
I know what it is.
24
00:01:39,400 --> 00:01:42,280
Like, "Oh, my God,
it's going to be so difficult."
25
00:01:44,760 --> 00:01:46,800
I hope Jamie's not stitching us up!
26
00:01:46,800 --> 00:01:48,080
(LAUGHS)
27
00:01:48,080 --> 00:01:49,200
Morning, all.
28
00:01:49,200 --> 00:01:51,280
OTHERS: Morning, Andy.
29
00:01:51,280 --> 00:01:54,200
You're in black, Jamie's in white.
30
00:01:54,200 --> 00:01:58,600
You are going to need to watch
this guy like an absolute hawk.
31
00:01:58,600 --> 00:02:02,960
Because your job is to keep up
with Jamie Oliver!
32
00:02:13,480 --> 00:02:14,960
Yeah, that's kind of fun.
33
00:02:14,960 --> 00:02:19,000
Jamie is going to cook a dish
and you'll have to keep up with him
34
00:02:19,000 --> 00:02:20,280
every step of the way.
35
00:02:22,080 --> 00:02:23,520
You'll have no recipe.
36
00:02:23,520 --> 00:02:25,960
You'll have no clue
what the dish looks like.
37
00:02:25,960 --> 00:02:27,360
(INHALES SHARPLY)
38
00:02:27,360 --> 00:02:28,840
And at the end of the cook,
39
00:02:28,840 --> 00:02:32,400
the dish that least resembles
Jamie's in both look and taste,
40
00:02:32,400 --> 00:02:36,080
it will unfortunately
send its maker home.
41
00:02:38,240 --> 00:02:39,280
Oh, dear.
42
00:02:39,280 --> 00:02:42,440
Steve, because you missed out
on yesterday's cook,
43
00:02:42,440 --> 00:02:45,840
you're cooking today
with the rest of these guys,
44
00:02:45,840 --> 00:02:47,000
and Jamie.
45
00:02:48,360 --> 00:02:50,720
Josh, how do you feel?
46
00:02:50,720 --> 00:02:52,600
I'm locked in, I'm ready.
47
00:02:52,600 --> 00:02:56,320
Um, I am someone
that follows instructions well,
48
00:02:56,320 --> 00:02:58,040
you can probably ask my wife.
49
00:02:58,040 --> 00:03:00,080
(LAUGHTER)
50
00:03:02,200 --> 00:03:03,840
I might just picture you as my wife.
51
00:03:03,840 --> 00:03:05,960
Yeah, yeah, yeah.
(LAUGHTER)
52
00:03:07,440 --> 00:03:08,560
Okey-dokey.
53
00:03:08,560 --> 00:03:13,080
Listen, food for me
is all about memories.
54
00:03:13,080 --> 00:03:14,360
And today...
55
00:03:15,840 --> 00:03:18,960
..this recipe is inspired
by my dad...
56
00:03:18,960 --> 00:03:21,520
Oh, awesome.
..who you met yesterday.
57
00:03:21,520 --> 00:03:24,560
So we are going to make
Trevor's Chicken.
58
00:03:29,000 --> 00:03:33,200
So Trevor's Chicken was a dish
that we put on the menu,
59
00:03:33,200 --> 00:03:36,000
and it stayed on the menu
for about 15 years
60
00:03:36,000 --> 00:03:38,640
in the pub-restaurant
that I grew up in.
61
00:03:40,400 --> 00:03:45,320
And I started making this
at the age of 13.
62
00:03:46,560 --> 00:03:48,120
So there's no excuses.
63
00:03:50,680 --> 00:03:52,240
It's a great dish because it's
64
00:03:52,240 --> 00:03:54,640
kind of a take on the classic
beef Wellington.
65
00:03:54,640 --> 00:03:56,160
But my dad was very clever.
66
00:03:56,160 --> 00:03:58,360
He realised that people
didn't have the money to spend
67
00:03:58,360 --> 00:04:00,000
on fillet steak all the time,
68
00:04:00,000 --> 00:04:01,960
so he took a
beautiful chicken fillet
69
00:04:01,960 --> 00:04:06,680
and we would stuff it and we would
wrap it and we would bake it,
70
00:04:06,680 --> 00:04:08,280
and it was a beautiful dish.
71
00:04:09,680 --> 00:04:12,480
It's a retro dish.
72
00:04:12,480 --> 00:04:17,440
It's kind of 1980s, but I think
it's time to bring it back.
73
00:04:17,440 --> 00:04:18,800
Yes.
Fantastic.
74
00:04:20,840 --> 00:04:23,320
My new restaurant in London,
Catherine Street,
75
00:04:23,320 --> 00:04:26,680
it's all the food from my childhood,
76
00:04:26,680 --> 00:04:29,120
and this recipe
will definitely be on the menu,
77
00:04:29,120 --> 00:04:31,400
and I have a feeling
it will never, ever come off.
78
00:04:32,720 --> 00:04:36,440
Sumeet, how does it make you feel
hearing the story behind the dish
79
00:04:36,440 --> 00:04:38,160
you're about to cook today?
80
00:04:38,160 --> 00:04:40,080
Oh, I think
that's really significant.
81
00:04:40,080 --> 00:04:43,640
I feel really honoured to be able
to do that, cook with you.
82
00:04:43,640 --> 00:04:45,560
It's so meaningful for you.
83
00:04:45,560 --> 00:04:48,040
And to share that with us
is a real gift.
84
00:04:48,040 --> 00:04:50,920
So I really feel like this is
so special.
85
00:04:50,920 --> 00:04:52,560
You're learn so much today, honestly.
86
00:04:52,560 --> 00:04:54,680
Awesome. I can't wait.
87
00:04:54,680 --> 00:04:57,040
What is the type of advice
can you give them
88
00:04:57,040 --> 00:05:00,200
to complete this dish perfectly?
89
00:05:00,200 --> 00:05:02,240
Like most cooking,
90
00:05:02,240 --> 00:05:04,920
nothing we're going to do today
is technically hard,
91
00:05:04,920 --> 00:05:06,680
but it's going to have a flow.
92
00:05:06,680 --> 00:05:08,000
OK.
93
00:05:08,000 --> 00:05:11,840
So my advice is watch
and calm yourself.
94
00:05:11,840 --> 00:05:14,920
And nothing I'm doing
is complicated.
95
00:05:14,920 --> 00:05:19,040
It's basic cooking that comes
together with a little finesse.
96
00:05:20,520 --> 00:05:23,640
OK. All the equipment
and ingredients you need
97
00:05:23,640 --> 00:05:25,760
are going to be at your benches.
Cool.
98
00:05:27,200 --> 00:05:30,160
As soon as Jamie
has finished his dish,
99
00:05:30,160 --> 00:05:33,200
you have 15 seconds to finish yours.
100
00:05:37,240 --> 00:05:40,520
Remember, we don't just want it
to look like Jamie's dish,
101
00:05:40,520 --> 00:05:42,560
we also want it to taste like it.
102
00:05:42,560 --> 00:05:43,600
Mm-hm.
103
00:05:43,600 --> 00:05:46,680
Do that and you might just save
yourself from elimination.
104
00:05:49,040 --> 00:05:50,720
Jamie, would you like to do
the honours?
105
00:05:50,720 --> 00:05:52,320
Oh, yes!
106
00:05:52,320 --> 00:05:53,880
Are you ready?
107
00:05:53,880 --> 00:05:55,440
Yes.
Oh, yeah.
108
00:05:55,440 --> 00:05:56,840
I'm sorry, are you ready?
109
00:05:56,840 --> 00:05:58,280
ALL: YES!
110
00:06:00,560 --> 00:06:01,760
Let's cook!
111
00:06:01,760 --> 00:06:04,120
(WHOOPING AND APPLAUSE)
112
00:06:10,840 --> 00:06:12,160
(CHUCKLES)
113
00:06:26,800 --> 00:06:30,480
Trevor's Chicken -
it sounds so simple.
114
00:06:30,480 --> 00:06:32,640
I'm like, "This...this will be fine.
115
00:06:32,640 --> 00:06:34,320
"Like, how bad can it be?"
116
00:06:34,320 --> 00:06:35,880
(CHOPPING BOARD CLATTERS)
117
00:06:35,880 --> 00:06:38,000
Dammit! Good start.
118
00:06:39,520 --> 00:06:40,720
So let's get cooking.
119
00:06:40,720 --> 00:06:42,040
Uh, to start off this dish...
(CHATTER)
120
00:06:42,040 --> 00:06:43,320
Shh!
121
00:06:43,320 --> 00:06:45,400
(CHUCKLING)
122
00:06:45,400 --> 00:06:47,280
..we're going to make
a mushroom duxelles.
123
00:06:47,280 --> 00:06:49,560
This is a classic French stuffing.
124
00:06:49,560 --> 00:06:52,640
It's also a brilliant recipe
for anyone to learn.
125
00:06:52,640 --> 00:06:56,400
Even the mushroom haters
often love this.
126
00:06:56,400 --> 00:06:59,760
SUMEET: Oh, my God, to have Jamie
there and cooking with him
127
00:06:59,760 --> 00:07:01,280
is so freakin' exciting.
128
00:07:01,280 --> 00:07:03,880
I can't say "freakin'", can I? No.
129
00:07:03,880 --> 00:07:06,480
So in front of me, I've got
some lovely mushrooms here -
130
00:07:06,480 --> 00:07:08,680
oysters, portobellos,
button mushrooms.
131
00:07:08,680 --> 00:07:13,120
You can be as flash
or as humble as you like.
132
00:07:13,120 --> 00:07:17,040
So first job is underneath
we have got a kettle
133
00:07:17,040 --> 00:07:20,120
and I have actually kindly,
because I'm a nice person,
134
00:07:20,120 --> 00:07:21,320
I've boiled all your kettles.
135
00:07:22,840 --> 00:07:23,960
A darling!
Aw!
136
00:07:23,960 --> 00:07:26,120
He is a darling.
A darling.
137
00:07:26,120 --> 00:07:29,640
So you're going to take
this little glass jug here.
138
00:07:29,640 --> 00:07:33,320
Three quarters fill it
with some boiling water.
139
00:07:33,320 --> 00:07:36,040
Essentially, we're making, like,
a little cup of tea.
140
00:07:36,040 --> 00:07:38,920
LILY: In this exact moment you
don't know what your advantages are
141
00:07:38,920 --> 00:07:41,200
because you really don't know
what's around the corner.
142
00:07:41,200 --> 00:07:43,720
OK, so we'll just give them
a little move around.
143
00:07:43,720 --> 00:07:47,920
So, I'm hoping that
from my background as a nurse
144
00:07:47,920 --> 00:07:49,120
that I'm a good listener,
145
00:07:49,120 --> 00:07:52,480
but we'll find out for sure today!
146
00:07:52,480 --> 00:07:55,800
You can see that hot liquor
changing colour.
147
00:07:55,800 --> 00:07:58,960
You're going to get
deep umami, Bovril-y
148
00:07:58,960 --> 00:08:01,320
sort of beefy flavours from this.
149
00:08:01,320 --> 00:08:05,040
And every mushroom tastes different
and it's absolutely beautiful.
150
00:08:07,920 --> 00:08:10,040
POH: What the hell is Steve doing?
151
00:08:10,040 --> 00:08:11,720
I don't know.
152
00:08:11,720 --> 00:08:15,320
STEPHEN: Right now,
I'm not focused at this stage.
153
00:08:15,320 --> 00:08:17,640
I'm struggling to keep up
with Jaime cooking.
154
00:08:17,640 --> 00:08:19,000
And I think, "What do I do?
155
00:08:19,000 --> 00:08:21,400
"Do I watch Jaime
or do I listen to him?"
156
00:08:22,880 --> 00:08:24,400
Am I going to miss something?
157
00:08:24,400 --> 00:08:25,760
Come on!
158
00:08:25,760 --> 00:08:28,000
So I'm starting to think to myself,
"OK, this is going to be
159
00:08:28,000 --> 00:08:29,960
"much harder than I thought
it was going to be."
160
00:08:29,960 --> 00:08:32,040
I want some pan control here.
161
00:08:32,040 --> 00:08:34,200
I'm going to go to a medium heat.
162
00:08:34,200 --> 00:08:38,200
I'm going to put some oil
into the pan
163
00:08:38,200 --> 00:08:42,080
and with a nice knob of butter.
164
00:08:44,480 --> 00:08:46,320
So I've got two shallots here.
165
00:08:46,320 --> 00:08:48,920
We're going to go in half
166
00:08:48,920 --> 00:08:51,440
and I'm going to do a rough chop.
167
00:08:51,440 --> 00:08:53,760
I'm going to get
two cloves of garlic
168
00:08:53,760 --> 00:08:55,440
and I'm going to finely slice it.
169
00:08:58,200 --> 00:08:59,800
No cut fingers, please.
170
00:09:03,320 --> 00:09:05,640
That's it, darlin'.
171
00:09:05,640 --> 00:09:07,000
(CHUCKLES)
172
00:09:08,040 --> 00:09:10,680
I do not shop like that.
No, sir.
173
00:09:10,680 --> 00:09:12,320
Jamie's knife skills are wild.
174
00:09:12,320 --> 00:09:14,240
I feel like he could do that
with a blindfold.
175
00:09:14,240 --> 00:09:17,520
I'm thinking I'm going to
come out with no fingers
176
00:09:17,520 --> 00:09:19,160
if I don't concentrate.
177
00:09:19,160 --> 00:09:22,200
Can you see in the pan
we've got some bubbles?
178
00:09:22,200 --> 00:09:27,000
So that is a sign that we are
getting to a nice temperature.
179
00:09:27,000 --> 00:09:30,200
We'll go in with the garlic
and the shallots.
180
00:09:35,720 --> 00:09:38,760
JOSH CLARKE: I think because
the nerves were so high,
181
00:09:38,760 --> 00:09:40,520
my mind is totally silent.
182
00:09:42,440 --> 00:09:45,840
And I guess because knowing
that the challenge
183
00:09:45,840 --> 00:09:48,000
is following instruction
and direction...
184
00:09:49,640 --> 00:09:52,360
..I felt like I had good practice
with that at home
185
00:09:52,360 --> 00:09:55,160
because my wife is great at giving
that instruction and direction,
186
00:09:55,160 --> 00:09:56,600
I'm great at following it.
187
00:09:56,600 --> 00:09:59,040
I don't want her to come across
as bossy because that's
188
00:09:59,040 --> 00:10:01,560
definitely not how she is.
(LAUGHS)
189
00:10:01,560 --> 00:10:04,640
Yeah, well done, buddy. Nice.
Get it, Josh.
190
00:10:04,640 --> 00:10:08,600
As much as I miss my wife and kids,
I'm not ready to go home yet.
191
00:10:08,600 --> 00:10:10,200
Just move it around nicely.
192
00:10:10,200 --> 00:10:11,760
So we're making a duxelles.
193
00:10:11,760 --> 00:10:13,520
So I'm just, I'm locked in.
194
00:10:13,520 --> 00:10:16,520
I'm watching Jamie like a hawk,
just like Andy said.
195
00:10:16,520 --> 00:10:19,280
Now, this is an optional ingredient.
196
00:10:19,280 --> 00:10:21,040
If you go into your fridge,
197
00:10:21,040 --> 00:10:23,480
you've got two chicken breasts
198
00:10:23,480 --> 00:10:25,720
and you've also got
some chicken livers.
199
00:10:25,720 --> 00:10:28,600
Now, sometimes chicken livers
divide people.
200
00:10:28,600 --> 00:10:32,120
I want to encourage you
to use the whole bird, OK?
201
00:10:32,120 --> 00:10:35,200
STEPHEN: So I'm trying
to cut the garlic
202
00:10:35,200 --> 00:10:39,440
and Jamie's already talking about,
you know, cooking the liver.
203
00:10:39,440 --> 00:10:42,200
So when you go to your butchers,
when you go to the supermarkets,
204
00:10:42,200 --> 00:10:44,560
ask about the offal -
these livers are amazing.
205
00:10:44,560 --> 00:10:45,800
I start thinking to myself,
206
00:10:45,800 --> 00:10:48,640
"OK, now I'm starting to get
a bit lost here already."
207
00:10:51,280 --> 00:10:53,480
What I'm going to do with the livers,
I'll have a look at them.
208
00:10:53,480 --> 00:10:56,360
If there's any sinewy bits,
use your common sense.
209
00:10:56,360 --> 00:10:59,040
Anything that doesn't look good,
we get rid of.
210
00:11:00,560 --> 00:11:03,960
And then once you've roughly chopped
those chicken livers,
211
00:11:03,960 --> 00:11:06,400
in we go with the herbs.
212
00:11:17,880 --> 00:11:20,880
I feel like I'm, like, a minute
behind or two minutes behind.
213
00:11:22,560 --> 00:11:24,000
ANDY: Come on, Steve.
214
00:11:28,400 --> 00:11:29,840
I got no idea what Jamie's done.
215
00:11:31,000 --> 00:11:33,440
So I've thrown the liver in.
216
00:11:36,440 --> 00:11:38,960
You see, we're achieving
just a little bit of colour
217
00:11:38,960 --> 00:11:41,920
on the onions.
218
00:11:41,920 --> 00:11:43,560
Just a little bit of blonde colour.
219
00:11:45,480 --> 00:11:49,400
Like, pretty focused on trying
to get this thing back on track.
220
00:11:49,400 --> 00:11:51,600
Jamie, have you got the chicken
livers in there already?
221
00:11:51,600 --> 00:11:53,240
No, don't put it in the pan.
222
00:11:54,800 --> 00:11:56,760
And lo and behold, on his bench...
223
00:11:58,480 --> 00:12:01,360
..is the liver and I've gone,
"Oh, bloody hell!"
224
00:12:05,360 --> 00:12:06,560
Steve, get it off.
225
00:12:21,080 --> 00:12:23,560
Jamie, have you got the
chicken livers in there already?
226
00:12:24,680 --> 00:12:26,840
No, don't put it in the pan.
227
00:12:26,840 --> 00:12:28,080
They need to be good.
228
00:12:29,320 --> 00:12:31,080
And I've gone, "Oh, bloody hell!"
229
00:12:33,400 --> 00:12:34,840
Steve, get it off.
230
00:12:38,560 --> 00:12:40,480
So I thought,
"Right, scoop it back out."
231
00:12:42,280 --> 00:12:44,680
Don't overcook it. The last thing
I want to do is overcook it.
232
00:12:44,680 --> 00:12:48,120
So we're just going to run our
knives through these mushrooms now.
233
00:12:48,120 --> 00:12:50,640
And we're going to start
adding it to the pan.
234
00:12:51,880 --> 00:12:53,560
Are we doing all the mushrooms?
235
00:12:53,560 --> 00:12:55,760
Yep. All the mushrooms
but not the stalks.
236
00:12:55,760 --> 00:12:56,880
Use your common sense.
237
00:12:56,880 --> 00:12:59,480
If you wouldn't eat it,
don't put it in the pan.
238
00:12:59,480 --> 00:13:02,280
They need to be clean
and they need to be good.
239
00:13:02,280 --> 00:13:04,120
We're now going to go in
with the chicken livers
240
00:13:04,120 --> 00:13:06,040
and we'll toss the pan.
241
00:13:06,040 --> 00:13:10,960
The chicken livers get a deep
flavour and deliciousness from them.
242
00:13:12,840 --> 00:13:14,760
(DISTANT) It means sweetness.
243
00:13:14,760 --> 00:13:17,400
This technique I particularly love.
244
00:13:17,400 --> 00:13:18,960
And what we're going to do, if you...
245
00:13:18,960 --> 00:13:22,440
STEPHEN: I'm so far behind,
I didn't hear anything Jamie said.
246
00:13:22,440 --> 00:13:24,120
I didn't see anything Jamie did.
247
00:13:25,200 --> 00:13:27,200
So I'm gonna have to go
with my gut instinct.
248
00:13:27,200 --> 00:13:29,680
MAN: Nice and composed, buddy.
Looking good, Steve.
249
00:13:29,680 --> 00:13:33,080
As long as I get the ratios
roughly right, I can taste it...
250
00:13:34,560 --> 00:13:36,760
..and work out where to go.
251
00:13:36,760 --> 00:13:38,160
Just got to do a bit more chopping.
252
00:13:39,360 --> 00:13:42,280
I'm gonna dice it a bit finer,
so it's a little bit more elegant.
253
00:13:42,280 --> 00:13:45,040
It'll also be easier
to get inside the chicken.
254
00:13:45,040 --> 00:13:47,160
So the mushrooms
are absorbing that flavour.
255
00:13:47,160 --> 00:13:49,400
We'll turn the heat up a little bit.
256
00:13:49,400 --> 00:13:53,880
I think, "OK, I'm almost there.
I'm not too bad."
257
00:13:53,880 --> 00:13:56,280
Nice, mate. You're back.
Come on, Stevo.
258
00:13:56,280 --> 00:13:58,080
Yeah, well done, buddy.
Good way to recover.
259
00:13:59,120 --> 00:14:00,640
Right, you can hear frying.
260
00:14:00,640 --> 00:14:04,160
ALEX: Jamie's putting so much time
and attention into these mushrooms
261
00:14:04,160 --> 00:14:08,400
so it's so important these guys
are doing the same thing.
262
00:14:08,400 --> 00:14:11,080
Frying means caramelisation.
263
00:14:11,080 --> 00:14:13,600
It means the development of flavour.
264
00:14:13,600 --> 00:14:16,840
It means reduction, concentration.
265
00:14:16,840 --> 00:14:19,960
Right, so that is very standard
to do this.
266
00:14:20,920 --> 00:14:24,040
Now, what I'm going to do
is go to these dried mushrooms
267
00:14:24,040 --> 00:14:25,200
that are in front of you.
268
00:14:25,200 --> 00:14:28,000
So we're taking the mushrooms
out of the liquor.
269
00:14:29,520 --> 00:14:32,720
We're now going to break that frying
with boiling,
270
00:14:32,720 --> 00:14:34,000
which is not so usual.
271
00:14:35,680 --> 00:14:37,920
Because this is a stuffing,
it can't be wet.
272
00:14:37,920 --> 00:14:41,760
So our job now is
to get rid of that water.
273
00:14:41,760 --> 00:14:43,640
And if you listen to the pan again...
274
00:14:43,640 --> 00:14:44,880
(LIGHT SIZZLING)
275
00:14:44,880 --> 00:14:47,400
..it's simmering,
but we're going back to frying,
276
00:14:47,400 --> 00:14:50,480
which means we're going back
to caramelisation,
277
00:14:50,480 --> 00:14:54,040
which could mean going back
to burning if you don't control.
278
00:14:54,040 --> 00:14:55,800
No burning, please.
279
00:14:55,800 --> 00:14:58,760
LILY: I'm thinking, "Just get
the bloody mushrooms cooked, Lil,
280
00:14:58,760 --> 00:15:00,760
"and just cook off that liquid
281
00:15:00,760 --> 00:15:03,840
"and just follow Jamie
and we'll...we'll get there."
282
00:15:03,840 --> 00:15:05,000
Smashing it, Lil.
283
00:15:07,080 --> 00:15:08,640
Jamie, are you still on a high heat?
284
00:15:08,640 --> 00:15:10,640
Sorry, darling?
Still on a high heat?
285
00:15:10,640 --> 00:15:11,800
It's on a full whack heat.
286
00:15:11,800 --> 00:15:14,720
We're going hard
and we're going fast.
287
00:15:14,720 --> 00:15:18,560
SUMEET: I have made a Wellington
and a duxelles in the past.
288
00:15:19,640 --> 00:15:21,880
Oh, 25 years ago, I reckon.
289
00:15:23,120 --> 00:15:25,600
So you can see
we've got that intensity.
290
00:15:25,600 --> 00:15:26,840
Can you smell it in the room, guys?
291
00:15:26,840 --> 00:15:27,880
Yes.
Yes, absolutely.
292
00:15:27,880 --> 00:15:29,480
Can you smell this?
293
00:15:29,480 --> 00:15:31,760
But, you know, when you're making
it at home, it's so different
294
00:15:31,760 --> 00:15:34,200
from when you're doing it
in the MasterChef kitchen.
295
00:15:34,200 --> 00:15:37,440
So it's a little bit of looking at
what Jamie's doing
296
00:15:37,440 --> 00:15:40,880
and seeing where he's at, but also
looking at my pan and making sure
297
00:15:40,880 --> 00:15:42,840
that it's not going overboard.
298
00:15:42,840 --> 00:15:45,320
So, yeah, I'm keeping up with that.
299
00:15:46,800 --> 00:15:48,320
Let me come round and see you.
300
00:15:52,920 --> 00:15:54,640
I'm checking on you, tiger.
Is it alright?
301
00:15:54,640 --> 00:15:58,040
Yeah. Yeah, a little bit more stock.
Good.
302
00:15:59,360 --> 00:16:00,840
Beautiful.
Thank you.
303
00:16:00,840 --> 00:16:01,840
Beautiful.
304
00:16:03,160 --> 00:16:04,360
Nice one.
305
00:16:04,360 --> 00:16:05,560
You're just going to have to
306
00:16:05,560 --> 00:16:07,520
make sure you reduce that down
just 'cause sizes.
307
00:16:07,520 --> 00:16:08,760
Very nice.
308
00:16:08,760 --> 00:16:10,400
Hello, chef.
309
00:16:10,400 --> 00:16:11,400
Lovely.
310
00:16:12,760 --> 00:16:15,680
You can smell, it's superb, yeah.
311
00:16:15,680 --> 00:16:17,640
I'm quite happy with this now.
312
00:16:17,640 --> 00:16:21,320
I don't see any more liquid
in my pan, nor should you.
313
00:16:22,880 --> 00:16:28,200
So, I'm going to take this pan
314
00:16:28,200 --> 00:16:30,560
and I'm going to shake it
onto my board.
315
00:16:31,960 --> 00:16:35,080
Now I want you to lay the mushrooms
out on the board.
316
00:16:35,080 --> 00:16:36,280
Flatten it out.
317
00:16:36,280 --> 00:16:39,240
And instead of using a food
processor, which is very handy,
318
00:16:39,240 --> 00:16:40,720
we're going to use a knife.
319
00:16:40,720 --> 00:16:44,200
We're going to pick up
our large chopper
320
00:16:44,200 --> 00:16:46,920
and we're just going to
slice through...
321
00:16:48,760 --> 00:16:51,520
..the mushrooms and chop them up
nice and fine.
322
00:16:51,520 --> 00:16:52,960
ANDY: Come on, everyone!
323
00:16:52,960 --> 00:16:54,600
(WHOOPING)
Watch!
324
00:16:56,000 --> 00:16:58,280
JEAN-CHRISTOPHE: He knows how to use
a knife, yeah. I see it.
325
00:16:58,280 --> 00:17:00,280
Experience in the bush.
326
00:17:00,280 --> 00:17:02,000
(CHUCKLES)
327
00:17:02,000 --> 00:17:03,240
I wasn't trying to be funny.
328
00:17:03,240 --> 00:17:05,680
I'm just saying the man obviously...
He's...
329
00:17:05,680 --> 00:17:08,840
He's like
Crocodile...Crocodile Dundee.
330
00:17:08,840 --> 00:17:11,400
OK. Next part of
the chicken Wellington.
331
00:17:11,400 --> 00:17:13,440
I've been very generous so far.
332
00:17:14,640 --> 00:17:16,640
Let's get a move on.
333
00:17:16,640 --> 00:17:19,920
So, we're going to flour
the surface like that.
334
00:17:19,920 --> 00:17:21,960
ANDY: Come on, guys.
He's picked it up.
335
00:17:21,960 --> 00:17:23,880
You've got to move now. Come on.
336
00:17:23,880 --> 00:17:25,400
We're going to get out
some puff pastry.
337
00:17:25,400 --> 00:17:28,040
Because I'm a nice, kind person...
Can't see.
338
00:17:28,040 --> 00:17:30,120
..I have rolled out the puff pastry
for you.
339
00:17:30,120 --> 00:17:33,800
I've actually just let out a sigh
of relief because I'm thinking,
340
00:17:33,800 --> 00:17:37,200
"Oh, thank God we don't have to make
puff pastry from scratch."
341
00:17:37,200 --> 00:17:40,320
Chicken. Now, for all the folks
back home,
342
00:17:40,320 --> 00:17:42,560
what's beautiful about this dish
343
00:17:42,560 --> 00:17:45,080
is if you do it well,
it's delicious.
344
00:17:45,080 --> 00:17:46,600
And if you do it badly...
345
00:17:47,840 --> 00:17:49,080
..it's delicious!
346
00:17:50,800 --> 00:17:53,800
Get yourself a knife, and I need
you to cut it in half lengthwise.
347
00:17:54,840 --> 00:17:57,640
And then cut each half in half.
348
00:18:01,560 --> 00:18:02,840
Where's the flour?
349
00:18:03,880 --> 00:18:06,160
STEPH: Keeping up with Jamie,
it's tricky.
350
00:18:06,160 --> 00:18:09,720
So we're going to do
our chicken breast now.
351
00:18:09,720 --> 00:18:13,720
When I was 13, I used to do about
100 of these on a Saturday morning.
352
00:18:13,720 --> 00:18:17,040
So we're going to season the board
with salt and pepper.
353
00:18:18,160 --> 00:18:21,080
The chicken is a massive element
to the dish.
354
00:18:21,080 --> 00:18:24,760
That is the centre stage,
that is the highlight of the dish
355
00:18:24,760 --> 00:18:27,480
and it needs to be
absolutely perfect.
356
00:18:27,480 --> 00:18:29,880
I'm going to roll it
in that seasoning
357
00:18:29,880 --> 00:18:32,320
and then I'm going to turn it
on its back.
358
00:18:32,320 --> 00:18:33,720
So we have a chicken breast
359
00:18:33,720 --> 00:18:36,720
that's now beautifully
and lovingly seasoned.
360
00:18:36,720 --> 00:18:39,040
I haven't really done this technique
with a chicken breast.
361
00:18:39,040 --> 00:18:41,600
JEAN-CHRISTOPHE: Steph, she's going
a little bit too fast.
362
00:18:41,600 --> 00:18:44,560
Now, if we look at
the chicken breast,
363
00:18:44,560 --> 00:18:47,040
uh, you can see
that there's a little fillet.
364
00:18:47,040 --> 00:18:48,480
Can you see that little fillet.
365
00:18:48,480 --> 00:18:51,160
SUMEET: OK.
So, guys, focus.
366
00:18:51,160 --> 00:18:52,440
Be careful.
367
00:18:52,440 --> 00:18:53,960
Do not rip it off.
368
00:18:56,880 --> 00:18:58,840
Oh, Jamie, I just ripped it off!
369
00:18:58,840 --> 00:19:01,160
See, again, she's going too fast.
370
00:19:01,160 --> 00:19:03,640
Jeez, why did I do that? So dumb.
371
00:19:03,640 --> 00:19:04,800
Oh, come on, darling.
372
00:19:04,800 --> 00:19:06,240
She's doing it.
It's alright, Steph.
373
00:19:06,240 --> 00:19:09,840
Very delicate. Do not rip it off, OK?
374
00:19:09,840 --> 00:19:10,960
Agh!
375
00:19:12,480 --> 00:19:14,160
Sugar, honey, ice and tea!
376
00:19:22,240 --> 00:19:24,640
ANDY: You guys are doing so well.
It's looking really good.
377
00:19:24,640 --> 00:19:26,400
Now, if we look at
the chicken breast,
378
00:19:26,400 --> 00:19:28,800
you can see that there's
a little fillet.
379
00:19:28,800 --> 00:19:30,200
Can you see that little fillet?
380
00:19:30,200 --> 00:19:31,520
Be careful.
381
00:19:31,520 --> 00:19:32,760
Do not rip it off.
382
00:19:32,760 --> 00:19:34,160
SUMEET: OK.
383
00:19:34,160 --> 00:19:35,360
Agh!
384
00:19:35,360 --> 00:19:37,880
The chicken fillet
is part of that ceiling.
385
00:19:37,880 --> 00:19:39,440
Jumped the gun.
386
00:19:40,440 --> 00:19:43,160
I'm starting to make a few mistakes
and that also makes me...
387
00:19:43,160 --> 00:19:45,840
It also, it makes me feel...
388
00:19:45,840 --> 00:19:47,920
..I'm screwed.
389
00:19:47,920 --> 00:19:50,960
Now, what I want you to do
is pull it to one side like that.
390
00:19:50,960 --> 00:19:53,080
I need you to go in, right,
391
00:19:53,080 --> 00:19:55,280
and if you want to come
and watch me,
392
00:19:55,280 --> 00:19:56,880
then you can come and watch me.
393
00:19:56,880 --> 00:19:58,520
Go in at this part here
394
00:19:58,520 --> 00:20:00,400
and go not quite to the end.
395
00:20:00,400 --> 00:20:03,760
And very gently
create a little pouch, right?
396
00:20:03,760 --> 00:20:08,000
So then we can stuff in there and
we can wrap in there like that, OK?
397
00:20:08,000 --> 00:20:09,080
Got it.
398
00:20:09,080 --> 00:20:11,280
You see, you should go over there
and have a look.
399
00:20:11,280 --> 00:20:12,400
Guys...
Have a look.
400
00:20:12,400 --> 00:20:14,960
Pay attention to what's going on.
Tell her to go over there.
401
00:20:14,960 --> 00:20:16,840
Steph, you can look at Jamie's
if you want.
402
00:20:19,680 --> 00:20:21,600
Let me have a little look.
403
00:20:21,600 --> 00:20:23,360
Where's the...? Oh, no.
404
00:20:24,720 --> 00:20:26,240
Jamie...
Okey-dokey.
405
00:20:26,240 --> 00:20:28,040
..I ripped it off
before you said it.
406
00:20:28,040 --> 00:20:29,520
Oh, I said...I said don't rip it off.
I know.
407
00:20:29,520 --> 00:20:31,040
But it was before you said that.
OK.
408
00:20:31,040 --> 00:20:34,560
But, look, as long as you got enough
stuffing in there, we're laughing!
409
00:20:34,560 --> 00:20:35,760
OK.
410
00:20:35,760 --> 00:20:38,640
Look, this is definitely
a massive lesson for me
411
00:20:38,640 --> 00:20:41,760
because my mother has always said,
"Stephanie, you don't listen."
412
00:20:41,760 --> 00:20:45,880
And today proves,
"Stephanie, listen!"
413
00:20:46,960 --> 00:20:52,520
So at this point,
we're going to take our duxelles.
414
00:20:52,520 --> 00:20:54,400
We're going to take a spoon,
415
00:20:54,400 --> 00:20:56,800
and we're going to get
into this pouch here,
416
00:20:56,800 --> 00:20:58,720
and we're going to push that mushroom
417
00:20:58,720 --> 00:21:00,720
into that pouch.
418
00:21:00,720 --> 00:21:01,840
Really get it in there.
419
00:21:03,480 --> 00:21:04,920
JOSH CLARKE: Stuffing
chicken breasts
420
00:21:04,920 --> 00:21:06,880
is not something
I've totally done before.
421
00:21:06,880 --> 00:21:11,720
So I run up to Jamie's bench
to see exactly how he's doing it.
422
00:21:11,720 --> 00:21:14,640
As soon as I have an idea
of what he's going for...
423
00:21:14,640 --> 00:21:16,280
And push it in with your thumb.
424
00:21:16,280 --> 00:21:18,240
..I start doing the same
with my chicken breast.
425
00:21:18,240 --> 00:21:21,280
So what this is going to do
is season the chicken
426
00:21:21,280 --> 00:21:22,800
from the inside out.
427
00:21:22,800 --> 00:21:24,680
I think it's right there
with Jamie's, you know?
428
00:21:24,680 --> 00:21:27,160
I'm happy with it,
I'm happy how it looks.
429
00:21:27,160 --> 00:21:30,360
I'm making sure that I'm staying
right where he is.
430
00:21:30,360 --> 00:21:32,640
We're going to take
your everyday chicken
431
00:21:32,640 --> 00:21:37,000
that many, many people are bored of,
and we're going to make it delicious!
432
00:21:44,680 --> 00:21:46,040
WOMAN: Looking good, Steve.
433
00:21:49,600 --> 00:21:53,360
LILY: I know stuffing the
chicken breast is a fairly key step
434
00:21:53,360 --> 00:21:54,560
to this whole thing.
435
00:21:54,560 --> 00:21:57,080
ANDY: Let's go, everyone.
Don't under fill.
436
00:21:57,080 --> 00:21:59,320
I think I have enough.
437
00:22:00,400 --> 00:22:02,760
I have in my head
that he keeps saying,
438
00:22:02,760 --> 00:22:03,960
"I made this when I was 13."
439
00:22:03,960 --> 00:22:05,520
And I'm thinking, "I'm 30.
440
00:22:05,520 --> 00:22:07,680
"Come on, please do this, Lil.
Come on."
441
00:22:07,680 --> 00:22:09,120
Fillet back over.
442
00:22:10,080 --> 00:22:12,760
I cut a hole into the
thickest part of the chicken,
443
00:22:12,760 --> 00:22:14,520
stuff it with the mushroom duxelles.
444
00:22:15,840 --> 00:22:19,120
But it's hard having
that tenderloin off
445
00:22:19,120 --> 00:22:21,760
because it keeps everything in.
446
00:22:21,760 --> 00:22:23,240
Agh!
447
00:22:23,240 --> 00:22:24,800
Come on, darling.
448
00:22:24,800 --> 00:22:26,120
And there you go.
449
00:22:26,120 --> 00:22:27,840
Two beautiful stuffed fillets.
450
00:22:27,840 --> 00:22:30,640
The stuffing will keep the
chicken breast
451
00:22:30,640 --> 00:22:34,120
which has got no fat on it
more moist.
452
00:22:34,120 --> 00:22:35,680
I can see that Lily...
453
00:22:36,760 --> 00:22:40,440
..and Steph have got less stuffing.
454
00:22:40,440 --> 00:22:44,240
If you've got less stuffing, there's
not as much moisture in the centre
455
00:22:44,240 --> 00:22:48,600
and therefore you are at risk
of having a drier piece of meat.
456
00:22:48,600 --> 00:22:52,560
And then there we are,
one breast stuffed.
457
00:22:52,560 --> 00:22:55,680
And when I was 13, only 99 to go.
458
00:22:57,520 --> 00:22:58,640
So funny.
459
00:22:58,640 --> 00:23:00,640
Come on, guys, let's push!
460
00:23:00,640 --> 00:23:02,680
Come on, everyone, let's go!
461
00:23:02,680 --> 00:23:04,160
I'm then going to go to my eggs.
462
00:23:04,160 --> 00:23:05,960
I've got two bowls.
463
00:23:05,960 --> 00:23:08,680
I want you to crack eggwhites
into one bowl
464
00:23:08,680 --> 00:23:10,400
and egg yolks into another.
465
00:23:10,400 --> 00:23:13,840
That's for colour, and that's for
a kind of glue as well.
466
00:23:13,840 --> 00:23:17,240
What we can do is brush
467
00:23:17,240 --> 00:23:22,680
the inside of the pastry here
with just a little of the egg yolks.
468
00:23:22,680 --> 00:23:23,920
Agh!
469
00:23:23,920 --> 00:23:25,960
We're going to take our breast
470
00:23:25,960 --> 00:23:28,920
and we're going to basically
471
00:23:28,920 --> 00:23:32,280
put the chicken about four inches,
five inches in.
472
00:23:32,280 --> 00:23:35,200
And I'm going to pull this pastry
over like that
473
00:23:35,200 --> 00:23:37,280
and just tuck it into bed.
474
00:23:37,280 --> 00:23:41,840
Then I'm going to wrap the pastry
around
475
00:23:41,840 --> 00:23:44,480
and you want to create
a little tension.
476
00:23:44,480 --> 00:23:47,200
I can see Jamie using one
of the strips
477
00:23:47,200 --> 00:23:48,720
to wrap up the chicken breast.
478
00:23:48,720 --> 00:23:50,360
I realised, oh, it's almost
479
00:23:50,360 --> 00:23:53,760
going to end up looking like
a croissant in some sense we.
480
00:23:53,760 --> 00:23:56,520
Want to kind of cover as much
of the chicken as possible.
481
00:23:56,520 --> 00:23:57,960
A few little ends is fine.
482
00:23:57,960 --> 00:23:59,440
JEAN-CRISTOPHE: It's a bit of
techniques.
483
00:23:59,440 --> 00:24:01,160
I mean, he's got good dexterity,
obviously.
484
00:24:01,160 --> 00:24:05,160
So I've given the pastry enough
tension to be able to hold it
485
00:24:05,160 --> 00:24:08,920
without any significant gaps
between meat and pastry.
486
00:24:10,120 --> 00:24:11,880
I'm now going to egg wash
487
00:24:11,880 --> 00:24:16,440
the chickens on top like that.
488
00:24:17,680 --> 00:24:19,000
Take pride in this.
489
00:24:20,240 --> 00:24:23,000
Oh, my gosh, I don't have any yolk.
490
00:24:25,960 --> 00:24:29,920
So now I'm going to place
my chicken into the pan.
491
00:24:29,920 --> 00:24:33,680
If you want a nice crispy bottom,
it's nice to just start the heat...
492
00:24:33,680 --> 00:24:35,000
MAN: Good work, Stevo.
493
00:24:35,000 --> 00:24:37,520
..for like one minute
until you get a sizzle on.
494
00:24:40,120 --> 00:24:44,240
When you can see actively bubbles
on the bottom of your chicken,
495
00:24:44,240 --> 00:24:45,760
we're going to get that
into the oven.
496
00:24:45,760 --> 00:24:48,760
We're going to go in for 20 minutes
at 180,
497
00:24:48,760 --> 00:24:50,360
which is 350 Fahrenheit.
498
00:24:52,080 --> 00:24:53,120
In they go.
499
00:24:56,000 --> 00:24:58,840
20 minutes because these are
very powerful ovens.
500
00:24:58,840 --> 00:25:00,440
For people at home, probably 25.
501
00:25:00,440 --> 00:25:03,240
MAN: Get it in, though.
Get it in, get it in. Looks good.
502
00:25:06,120 --> 00:25:07,960
Smashing it, Lil.
503
00:25:07,960 --> 00:25:09,720
(DEVICE BEEPS)
504
00:25:09,720 --> 00:25:12,840
Ooh! That's stressful.
505
00:25:12,840 --> 00:25:14,680
We've got some beautiful vegetables.
506
00:25:14,680 --> 00:25:18,400
Those celeriacs are
freakin' humungous.
507
00:25:18,400 --> 00:25:21,600
And I'm going to slice it
into one centimetre slices,
508
00:25:21,600 --> 00:25:25,720
and then we're going to dice
the potatoes into one-inch dice.
509
00:25:27,160 --> 00:25:28,480
Take the French beans.
510
00:25:28,480 --> 00:25:32,640
Get them lined up like a pack
of cards and just trim off the end.
511
00:25:32,640 --> 00:25:35,120
Next, we're going to go
to some lovely broccoli.
512
00:25:35,120 --> 00:25:37,040
Trim off the stalky end.
513
00:25:38,120 --> 00:25:41,440
Now we're just going to peel
the end of the asparagus
514
00:25:41,440 --> 00:25:44,880
for no reason other than
to make it delicious.
515
00:25:44,880 --> 00:25:47,160
So we've prepped
all these beautiful veg
516
00:25:47,160 --> 00:25:49,280
so they all cook at the same time -
three minutes.
517
00:25:49,280 --> 00:25:51,520
Three minutes, that's all.
518
00:25:51,520 --> 00:25:52,920
Right, you beautiful people,
519
00:25:52,920 --> 00:25:56,360
you should have a wonderful chicken
getting to a nice heat.
520
00:25:56,360 --> 00:25:58,880
Simple greens celebrated.
521
00:25:58,880 --> 00:26:01,680
We've got the smashed celeriac
and potato.
522
00:26:01,680 --> 00:26:04,840
OK. Now you want to get a tray
from underneath.
523
00:26:04,840 --> 00:26:06,760
It should have a shallot,
524
00:26:06,760 --> 00:26:08,280
it should have some cream.
525
00:26:08,280 --> 00:26:10,680
It should have one clove of garlic
526
00:26:10,680 --> 00:26:14,120
and it should have two mustards.
527
00:26:14,120 --> 00:26:15,560
So, guys, focus.
528
00:26:15,560 --> 00:26:17,680
The pan goes on the heat.
529
00:26:17,680 --> 00:26:19,640
I'm going to put it onto a low heat.
530
00:26:19,640 --> 00:26:21,760
We're going to go in
with our shallots.
531
00:26:23,040 --> 00:26:24,280
STEPHEN: Ah, I'm...
532
00:26:24,280 --> 00:26:28,360
I wouldn't say I've found
my feet yet. I'm getting there.
533
00:26:28,360 --> 00:26:31,360
Now, the veg is done,
so the veg comes off.
534
00:26:31,360 --> 00:26:32,800
Leave that lid on.
535
00:26:32,800 --> 00:26:34,360
Forget about it.
536
00:26:34,360 --> 00:26:37,640
At this stage I'm a little behind,
so I'm just sort of listening
537
00:26:37,640 --> 00:26:39,240
rather than looking at
what's going on.
538
00:26:39,240 --> 00:26:41,120
I'm just sort of following
the instructions,
539
00:26:41,120 --> 00:26:42,240
the verbal instructions.
540
00:26:42,240 --> 00:26:44,680
Once you've steamed
your vegetables...
541
00:26:46,000 --> 00:26:48,240
..we're going to go into the pan.
542
00:26:51,640 --> 00:26:52,920
MAN: That's great, mate.
543
00:26:52,920 --> 00:26:55,560
WOMAN: Oh, my God.
Steve put the potatoes inside.
544
00:26:55,560 --> 00:26:57,240
Oh, no! No, Stevo.
545
00:26:57,240 --> 00:26:59,080
Oh, no.
546
00:26:59,080 --> 00:27:00,680
Oh, no!
547
00:27:00,680 --> 00:27:04,240
Now, we'll mash it
fairly badly on purpose.
548
00:27:04,240 --> 00:27:06,040
ANDY: Steve, get it off.
549
00:27:08,000 --> 00:27:09,920
OK, get it out.
550
00:27:17,040 --> 00:27:18,560
Ooh, Stephen!
551
00:27:20,080 --> 00:27:21,400
I'm gone.
552
00:27:30,480 --> 00:27:31,760
JAMIE: So, guys, focus.
553
00:27:32,880 --> 00:27:35,120
Once you've steamed
your vegetables...
554
00:27:38,120 --> 00:27:39,760
..we're going to go into the pan.
555
00:27:48,840 --> 00:27:51,200
WOMAN: Oh, my God.
Steve put the potatoes inside.
556
00:27:51,200 --> 00:27:53,080
Oh, no.
Oh, no! No, Stevo.
557
00:27:54,560 --> 00:27:58,080
Now, we'll mash it
fairly badly on purpose.
558
00:27:59,280 --> 00:28:00,560
Steve, get it off.
559
00:28:04,440 --> 00:28:05,880
WOMAN: OK, get it out.
560
00:28:06,960 --> 00:28:08,200
I'm gone.
561
00:28:09,640 --> 00:28:11,120
Ooh, Stephen.
562
00:28:11,120 --> 00:28:12,720
Deep breath, deep breath.
563
00:28:12,720 --> 00:28:14,520
MAN: Stay calm, Steve.
It's alright, mate.
564
00:28:14,520 --> 00:28:15,800
Steve, turn to your left.
565
00:28:17,520 --> 00:28:19,720
Steve, there's some tongs
right in front of you.
566
00:28:21,960 --> 00:28:23,800
I mean, I'm just barely keeping up.
567
00:28:23,800 --> 00:28:25,560
How am I going to recover from that?
568
00:28:25,560 --> 00:28:27,080
You know, like they've gone in
569
00:28:27,080 --> 00:28:29,880
with whatever I'm going to be doing
in that pan,
570
00:28:29,880 --> 00:28:31,360
which, of course,
we don't have a recipe.
571
00:28:31,360 --> 00:28:33,680
I don't really know what we're doing
in that pan either.
572
00:28:33,680 --> 00:28:34,880
Come on!
573
00:28:34,880 --> 00:28:36,480
(OTHERS SHOUT AND CLAP)
574
00:28:37,800 --> 00:28:39,040
WOMAN: Come on, Steve.
575
00:28:39,040 --> 00:28:41,800
Go, Stephy. You got it, babe.
576
00:28:41,800 --> 00:28:43,440
But I think I've got
the ingredients.
577
00:28:43,440 --> 00:28:46,160
I can see what the ingredients are,
so I just have to taste it
578
00:28:46,160 --> 00:28:48,000
and try to balance
those ingredients.
579
00:28:48,000 --> 00:28:49,320
Love it, Steve. Love it, mate.
580
00:28:49,320 --> 00:28:51,720
And hopefully by doing that,
581
00:28:51,720 --> 00:28:54,320
it'll lead me
in the right direction.
582
00:28:54,320 --> 00:28:56,280
Focus, focus, focus.
583
00:28:56,280 --> 00:28:59,120
MAN: Hustle, Steph. Hustle!
Everything happens very quickly now.
584
00:28:59,120 --> 00:29:02,080
ANDY: Come on! Keep going.
Let's go, guys.
585
00:29:02,080 --> 00:29:05,440
So this is a wonderful
basic cream sauce.
586
00:29:07,040 --> 00:29:09,840
Now, we're going to take
from our friend Jean-Christophe,
587
00:29:09,840 --> 00:29:12,960
we've got one heaped teaspoon
of wholegrain mustard.
588
00:29:12,960 --> 00:29:16,240
And then from Essex,
we've got English mustard.
589
00:29:16,240 --> 00:29:17,960
A little marriage, yes!
590
00:29:18,960 --> 00:29:22,040
In the pan everything looks great,
it looks just like Jamie's.
591
00:29:22,040 --> 00:29:24,720
Can you hear how my pan
is now sizzling?
592
00:29:24,720 --> 00:29:26,200
(PAN SIZZLES)
It's hot.
593
00:29:26,200 --> 00:29:27,840
I'm following his every move.
594
00:29:27,840 --> 00:29:30,200
Now I'm going to take
that Viognier and then...
595
00:29:31,880 --> 00:29:33,920
..have a little sip.
Cheers, everyone.
596
00:29:33,920 --> 00:29:36,120
(LAUGHTER)
597
00:29:36,120 --> 00:29:38,440
Good health.
Jaime!
598
00:29:38,440 --> 00:29:40,320
WOMAN: Yes, Stevo!
599
00:29:40,320 --> 00:29:41,480
One of you is going home.
600
00:29:41,480 --> 00:29:44,080
(LAUGHTER)
601
00:29:44,080 --> 00:29:45,920
Let's get a move on.
602
00:29:45,920 --> 00:29:47,120
And a little swig.
603
00:29:47,120 --> 00:29:50,840
And I want that white wine
to cook away.
604
00:29:50,840 --> 00:29:52,600
Now we go in with the cream.
605
00:29:56,920 --> 00:29:59,440
JOSH CLARKE: It's not a sauce
I've ever made before.
606
00:29:59,440 --> 00:30:01,360
MAN: Good job, Joshi.
That's great, mate.
607
00:30:01,360 --> 00:30:03,040
But tasting it, I was like,
608
00:30:03,040 --> 00:30:06,160
"Jeez, I need to keep this
in my back pocket for another cook."
609
00:30:06,160 --> 00:30:10,440
We're going to reduce it down
until it's delicate and delicious,
610
00:30:10,440 --> 00:30:11,880
not thick and claggy.
611
00:30:14,560 --> 00:30:16,160
Ah!
612
00:30:16,160 --> 00:30:17,240
How much cream, mate?
613
00:30:17,240 --> 00:30:19,640
About three quarters of the cream,
and then we take it down.
614
00:30:19,640 --> 00:30:21,560
Nice, mate. You're back.
615
00:30:21,560 --> 00:30:23,920
I've been cooking
for a good 40 years,
616
00:30:23,920 --> 00:30:26,280
so I've been cooking a long time.
617
00:30:26,280 --> 00:30:27,800
Don't go stingy on the cream.
618
00:30:27,800 --> 00:30:30,160
I've made lots of sauces.
619
00:30:30,160 --> 00:30:32,560
So as long as I start, you know,
620
00:30:32,560 --> 00:30:35,440
working the sauce,
I can taste Jamie's
621
00:30:35,440 --> 00:30:37,600
and work out where to go.
622
00:30:37,600 --> 00:30:39,800
So I'm sort of getting
back on track.
623
00:30:41,080 --> 00:30:42,440
Steve, you're doing really well,
mate.
624
00:30:42,440 --> 00:30:45,440
MAN: Yeah, well done, buddy.
Good way to recover.
625
00:30:45,440 --> 00:30:46,840
More cream?
626
00:30:46,840 --> 00:30:48,720
Taste Jamie's.
627
00:30:48,720 --> 00:30:52,520
What we have now is chicken done.
628
00:30:52,520 --> 00:30:54,680
The chicken is done. OK?
629
00:30:54,680 --> 00:30:56,760
So the chicken's going to come out.
630
00:30:56,760 --> 00:30:58,880
What a beautiful thing.
631
00:30:58,880 --> 00:30:59,960
Look at that colour.
632
00:30:59,960 --> 00:31:01,400
WOMAN: Oh, my God!
633
00:31:01,400 --> 00:31:02,880
(WHOOPING)
634
00:31:04,280 --> 00:31:05,920
Well, mine doesn't look like that.
635
00:31:08,240 --> 00:31:09,600
Right, this is what it's all about.
636
00:31:09,600 --> 00:31:12,200
We're going to take
our lovely chicken
637
00:31:12,200 --> 00:31:14,480
and I want you to slice through
this chicken.
638
00:31:14,480 --> 00:31:16,800
So slice that chicken beautifully.
639
00:31:16,800 --> 00:31:19,640
And then if you're lucky,
it's going to be amazing.
640
00:31:24,680 --> 00:31:25,840
WOMAN: Moist!
641
00:31:25,840 --> 00:31:27,040
Oh, yeah.
642
00:31:27,040 --> 00:31:29,080
Ah! (WHOOPS)
643
00:31:32,560 --> 00:31:34,440
(INDISTINCT SHOUTING)
644
00:31:34,440 --> 00:31:37,720
JOSH CLARKE: At this point
in the cook I'm hoping and praying
645
00:31:37,720 --> 00:31:40,200
that this chicken
is just like Jamie's.
646
00:31:41,440 --> 00:31:44,120
Cutting into the chicken
I'm pretty stoked with how it looks.
647
00:31:44,120 --> 00:31:46,360
The chicken is succulent.
648
00:31:46,360 --> 00:31:48,040
It looks great.
649
00:31:48,040 --> 00:31:49,520
I think it's so good.
It's beautiful, man.
650
00:31:50,600 --> 00:31:52,240
ANDY: Come on, he's nearly done.
651
00:31:52,240 --> 00:31:54,960
MAN: Love it, Steve. Love it, mate.
WOMAN: Good job, Sumeet.
652
00:31:54,960 --> 00:31:57,120
Nice work Sumeet.
Thanks, guys.
653
00:31:57,120 --> 00:31:59,320
I was so relieved.
654
00:31:59,320 --> 00:32:01,920
I can see there's enough duxelles
in there.
655
00:32:01,920 --> 00:32:04,960
And I'm so happy
with the way it's looking.
656
00:32:06,160 --> 00:32:07,480
Please be cooked.
657
00:32:07,480 --> 00:32:09,520
SAVINDRI: I'm trying to get
a good look at
658
00:32:09,520 --> 00:32:11,960
what Steph's chicken breast
looks like.
659
00:32:11,960 --> 00:32:15,160
I'm not certain if there is enough
duxelles in there
660
00:32:15,160 --> 00:32:19,600
because of the issue with the pocket
of the chicken breast.
661
00:32:19,600 --> 00:32:21,360
JEAN-CRISTOPHE: Yeah, that's no good.
662
00:32:21,360 --> 00:32:22,640
And I'm looking at Lil,
663
00:32:22,640 --> 00:32:25,280
and the ratio for the
mushroom-to-chicken is off as well.
664
00:32:25,280 --> 00:32:28,040
Ooh! Come on, darling.
665
00:32:28,040 --> 00:32:31,400
Yeah, I am actually concerned
for her from up in the gantry.
666
00:32:31,400 --> 00:32:33,560
We're now going to get our
lovely plate and we're going to start
667
00:32:33,560 --> 00:32:34,760
thinking about plating up.
668
00:32:34,760 --> 00:32:36,600
OK.
Come on, everyone!
669
00:32:36,600 --> 00:32:38,280
By all means...
Last little push!
670
00:32:38,280 --> 00:32:40,160
Come on, go!
671
00:32:41,920 --> 00:32:43,920
Come on, guys.
Look up, look up, look up.
672
00:32:43,920 --> 00:32:44,960
Here he goes.
673
00:32:44,960 --> 00:32:48,160
LILY: Placing everything here
matters.
674
00:32:48,160 --> 00:32:49,240
Simple preparation on the veg.
675
00:32:49,240 --> 00:32:53,680
There's 15 seconds
for the plating after Jamie.
676
00:32:53,680 --> 00:32:54,760
This needs to be done.
677
00:32:54,760 --> 00:32:57,920
If I do not have a dish,
I'm out of here, see you.
678
00:32:57,920 --> 00:32:59,200
Very simple plating.
679
00:32:59,200 --> 00:33:01,840
And I couldn't have made it
any easier for you.
680
00:33:01,840 --> 00:33:03,480
Look up, look up!
681
00:33:03,480 --> 00:33:06,200
I'm going to put one slice up,
one slice down
682
00:33:06,200 --> 00:33:07,560
and two slices fanned.
683
00:33:07,560 --> 00:33:10,120
Sumeet, you need to pump it, mate.
Come on.
684
00:33:10,120 --> 00:33:12,400
Why? Because we're in the '80s!
685
00:33:12,400 --> 00:33:14,480
Come on, guys.
Don't drop the ball, guys.
686
00:33:14,480 --> 00:33:15,760
And then to finish the dish
687
00:33:15,760 --> 00:33:17,520
I'm going to take a little bit
of olive oil.
688
00:33:17,520 --> 00:33:19,080
Tiny little drips around that plate.
689
00:33:19,080 --> 00:33:20,760
ANDY: He's nearly done!
690
00:33:20,760 --> 00:33:22,000
So there you go, my friends.
691
00:33:22,000 --> 00:33:26,000
That is Trevor's Chicken
from the '80s, back with love.
692
00:33:26,000 --> 00:33:28,280
Guys, watch.
You've got 15 seconds.
693
00:33:28,280 --> 00:33:29,360
15...
694
00:33:29,360 --> 00:33:32,760
ALL: 14, 13, 12,
695
00:33:32,760 --> 00:33:36,040
11, 10, nine
696
00:33:36,040 --> 00:33:38,760
eight, seven, six,
697
00:33:38,760 --> 00:33:42,080
five, four, three,
698
00:33:42,080 --> 00:33:44,000
two, one...
699
00:33:44,000 --> 00:33:45,680
(CHEERING)
700
00:33:46,640 --> 00:33:47,720
Wow!
701
00:33:49,040 --> 00:33:50,520
Wow!
702
00:33:53,160 --> 00:33:54,600
Not even golden, oh!
703
00:33:56,160 --> 00:33:57,800
Ha-ha-ha-ha-ha!
704
00:33:57,800 --> 00:33:58,960
Look at this!
705
00:34:00,480 --> 00:34:02,320
Ah, look at you.
706
00:34:02,320 --> 00:34:04,120
Oh my Lordy-Lord.
707
00:34:05,680 --> 00:34:11,080
I think Jamie's dad will be proud
of the effort I put in.
708
00:34:12,080 --> 00:34:15,880
You know, I've had a couple
of stumbles today during my cook,
709
00:34:15,880 --> 00:34:19,040
and I hope that I got it
at least resembling his dish
710
00:34:19,040 --> 00:34:20,240
as best as I could.
711
00:34:20,240 --> 00:34:22,280
(APPLAUSE)
712
00:34:32,840 --> 00:34:34,360
WOMAN: Good luck, Josh.
Good luck, mate.
713
00:34:34,360 --> 00:34:35,480
Thanks, guys.
714
00:34:36,840 --> 00:34:38,240
I think I gave it my all.
715
00:34:39,720 --> 00:34:41,920
But what it comes down to
is how it tastes,
716
00:34:41,920 --> 00:34:45,440
and I'm hoping that all my elements
taste just like Jamie's.
717
00:34:45,440 --> 00:34:47,040
Big fella.
Hi, Josh.
718
00:34:47,040 --> 00:34:48,080
How are you going?
Hi, Josh.
719
00:34:48,080 --> 00:34:49,200
Good mate.
720
00:34:51,040 --> 00:34:52,240
Take a seat.
721
00:35:02,000 --> 00:35:04,680
ANNOUNCER: Get inspired
by our fabulous home cooks.
722
00:35:04,680 --> 00:35:10,000
Stream full episodes of
MasterChef Australia now on 10Play.
723
00:35:21,360 --> 00:35:24,760
You weren't wrong when you said you
can follow instructions, alright.
724
00:35:24,760 --> 00:35:26,640
Yeah. (LAUGHS)
725
00:35:26,640 --> 00:35:28,880
What was going through your mind?
726
00:35:30,880 --> 00:35:32,720
Um... (EXHALES DEEPLY)
727
00:35:35,240 --> 00:35:36,840
I've got my family back home.
728
00:35:38,120 --> 00:35:40,280
You know, this is the longest
I've been away from them.
729
00:35:41,680 --> 00:35:44,920
I'm trying to channel
that into motivation, you know?
730
00:35:47,360 --> 00:35:50,000
You are like an old car.
(CHUCKLES)
731
00:35:50,000 --> 00:35:52,160
Difficult to start
but when you're going, you're going.
732
00:35:52,160 --> 00:35:54,280
(LAUGHTER)
733
00:35:56,160 --> 00:35:57,720
I love that.
Thank you, chef.
734
00:35:57,720 --> 00:35:59,160
I appreciate that.
735
00:35:59,160 --> 00:36:01,160
But we'll taste now. Thanks, mate.
Thank you.
736
00:36:24,240 --> 00:36:25,680
Stoked for him.
737
00:36:25,680 --> 00:36:27,160
He's done such a good job.
738
00:36:28,560 --> 00:36:31,400
That golden colour on top.
739
00:36:32,400 --> 00:36:34,680
And then the sauce,
that hint of the wine
740
00:36:34,680 --> 00:36:38,400
and the double punch and the mustard
is definitely there.
741
00:36:38,400 --> 00:36:39,600
It's still got the tang.
742
00:36:39,600 --> 00:36:42,120
It might even have
slightly more tang.
743
00:36:42,120 --> 00:36:43,480
Not necessarily a bad thing.
Yeah.
744
00:36:43,480 --> 00:36:45,280
POH: I think more than Jamie's.
745
00:36:45,280 --> 00:36:47,800
He's got stuffing all the way down
to the tip of the breast.
746
00:36:47,800 --> 00:36:48,840
I was looking at that.
747
00:36:48,840 --> 00:36:51,240
So that's kind of like...
That's a good sign.
748
00:36:51,240 --> 00:36:52,560
So there's no bad piece.
No.
749
00:36:52,560 --> 00:36:54,080
Which is so important.
Yeah, yeah.
750
00:36:54,080 --> 00:36:56,120
Especially if you're sharing
something like that at the pub.
751
00:36:56,120 --> 00:36:57,360
Not that you would.
752
00:36:58,680 --> 00:36:59,760
You'd pay for it.
753
00:37:00,840 --> 00:37:02,360
I think you'd pay for that dish.
754
00:37:04,120 --> 00:37:06,480
POH: The veg is actually perfect.
Yeah.
755
00:37:06,480 --> 00:37:09,040
He's managed to follow
your masterclass
756
00:37:09,040 --> 00:37:11,280
and take the best of it.
757
00:37:17,600 --> 00:37:18,640
Hello.
758
00:37:26,720 --> 00:37:29,280
Sumeet, how are you feeling?
759
00:37:30,680 --> 00:37:32,080
I'm feeling good.
760
00:37:32,080 --> 00:37:35,200
It was an exciting cook
to cook with you.
761
00:37:35,200 --> 00:37:38,960
So, yeah, it's a good day if you
get to cook with Jamie Oliver.
762
00:37:38,960 --> 00:37:40,440
(CHUCKLING)
763
00:37:40,440 --> 00:37:41,600
Good answer.
764
00:37:42,640 --> 00:37:46,840
Well, listen, you lovely lady,
you...you go and relax
765
00:37:46,840 --> 00:37:49,480
while we endeavour
to destroy this plate of food.
766
00:37:49,480 --> 00:37:50,960
Oh. Thank you. I will do it.
767
00:37:50,960 --> 00:37:52,960
And let's see if you've done enough.
768
00:37:52,960 --> 00:37:54,120
Thank you.
769
00:38:14,000 --> 00:38:16,800
I have to say,
it's stuffed reasonably well.
770
00:38:18,520 --> 00:38:20,320
The stuffing's season.
771
00:38:20,320 --> 00:38:22,840
The sauce was delicious.
772
00:38:22,840 --> 00:38:25,440
SOFIA: I think her mash is
pretty...pretty bang on.
773
00:38:25,440 --> 00:38:28,200
It's chunky in the right places.
774
00:38:28,200 --> 00:38:30,040
The chicken is...
775
00:38:30,040 --> 00:38:32,080
..is tender enough,
776
00:38:32,080 --> 00:38:34,120
the puff pastry is not too thick.
777
00:38:35,360 --> 00:38:36,680
It's rolled properly.
778
00:38:36,680 --> 00:38:39,520
The duxelles tastes superb.
779
00:38:39,520 --> 00:38:41,720
I think she's smashed it, actually.
780
00:38:48,400 --> 00:38:50,400
Hi!
Hey, Steph.
781
00:38:56,000 --> 00:38:59,040
Wow, Steph, that was pretty full-on
for you, wasn't it?
782
00:38:59,040 --> 00:39:01,000
That was a ride. (CHUCKLES)
783
00:39:01,000 --> 00:39:02,760
I think my heart's still beating.
784
00:39:03,880 --> 00:39:06,520
You obviously really want to be here.
I do.
785
00:39:06,520 --> 00:39:07,960
Why are you here? Tell us.
786
00:39:08,960 --> 00:39:12,720
You know, for it sounds quite corny,
but for all of my life,
787
00:39:12,720 --> 00:39:15,800
I've been waiting for that one
big thing to happen,
788
00:39:15,800 --> 00:39:17,440
that one big opportunity.
789
00:39:17,440 --> 00:39:19,600
But now I feel like
that thing's arrived.
790
00:39:19,600 --> 00:39:21,600
Like, this is exciting,
let's see it unfold.
791
00:39:21,600 --> 00:39:24,160
Well, I think it's time for us
to taste your dish.
792
00:39:24,160 --> 00:39:25,600
Thank you so much.
I hope you enjoy.
793
00:39:25,600 --> 00:39:27,200
OTHERS: Thank you.
794
00:39:27,200 --> 00:39:28,960
JAMIE: Thank you, Steph.
Thank you.
795
00:39:42,000 --> 00:39:43,800
Look, um...
796
00:39:44,800 --> 00:39:46,640
..it's an interesting one.
797
00:39:46,640 --> 00:39:49,960
It's a different look
to what we've seen so far.
798
00:39:49,960 --> 00:39:52,360
The stuffing's all over the place.
799
00:39:52,360 --> 00:39:55,440
Um, the chicken breast
is actually overcooked.
800
00:39:55,440 --> 00:39:59,480
The heat's penetrated, you know,
throughout the whole chicken breast,
801
00:39:59,480 --> 00:40:03,160
because the duxelles
is really unevenly spread.
802
00:40:03,160 --> 00:40:05,800
That's one component,
and that's the main component.
803
00:40:07,600 --> 00:40:11,400
I think it's a shame because Steph
has a lot to offer.
804
00:40:11,400 --> 00:40:15,160
I noticed at the beginning
she was not listening to you.
805
00:40:15,160 --> 00:40:19,120
She could have easily come
next to you and take on board
806
00:40:19,120 --> 00:40:20,720
whatever you were doing,
807
00:40:20,720 --> 00:40:23,840
whereas the others did,
but she didn't.
808
00:40:23,840 --> 00:40:27,120
I think it's safe to say
we're all a bit concerned for Steph.
809
00:40:28,480 --> 00:40:30,360
I do feel like Steph's in trouble.
810
00:40:35,960 --> 00:40:37,760
Here she is.
Hello.
811
00:40:37,760 --> 00:40:39,200
How are you?
Good, thank you.
812
00:40:39,200 --> 00:40:40,200
That's good.
813
00:40:43,440 --> 00:40:45,840
Today was about sort of getting you
to follow orders,
814
00:40:45,840 --> 00:40:47,160
and you did it very well.
815
00:40:47,160 --> 00:40:49,520
I thought you were very surgical
today.
816
00:40:49,520 --> 00:40:51,680
I've got a daughter
training to be a nurse,
817
00:40:51,680 --> 00:40:53,760
so I know it requires
a different person.
818
00:40:53,760 --> 00:40:55,400
Absolutely.
A different human.
819
00:40:55,400 --> 00:40:57,600
And I kind of tried to run
the kitchen
820
00:40:57,600 --> 00:41:00,000
a little bit like a ward today,
right.
821
00:41:00,000 --> 00:41:03,640
So I was Sister Oliver, you were
one of my senior nurses, right?
822
00:41:03,640 --> 00:41:05,560
And, look, that's the vibe.
We'll taste now.
823
00:41:05,560 --> 00:41:07,080
Thank you.
Thank you so much.
824
00:41:07,080 --> 00:41:08,960
Thank you, guys. Thank you.
825
00:41:28,800 --> 00:41:30,840
The chicken breast was wrapped
really well.
826
00:41:33,000 --> 00:41:35,800
I had a decent amount
of mushroom duxelles.
827
00:41:35,800 --> 00:41:37,600
I don't know how it is
down the line,
828
00:41:37,600 --> 00:41:41,320
because it definitely wasn't that
beautiful kind of cylinder
829
00:41:41,320 --> 00:41:42,520
that I was looking for.
No.
830
00:41:42,520 --> 00:41:48,400
So I think it's going to be a little
bit, um, different down the track.
831
00:41:48,400 --> 00:41:51,400
The chicken breast slightly
overcooked, again,
832
00:41:51,400 --> 00:41:55,120
probably because, you know, there
wasn't as much duxelles inside.
833
00:41:55,120 --> 00:42:00,480
I wouldn't say it's a perfect plate
of food, but she's got pretty close.
834
00:42:01,720 --> 00:42:05,760
I think she's...she's got
part way there.
835
00:42:05,760 --> 00:42:09,520
Not enough stuffing, but she's
at least got stuffing in hers.
836
00:42:09,520 --> 00:42:12,440
It looks like she could have even
shoved a little bit more in there.
837
00:42:12,440 --> 00:42:13,720
Oh, definitely.
838
00:42:13,720 --> 00:42:16,360
And then maybe it would have been
perfect, but not far off.
839
00:42:19,520 --> 00:42:20,840
WOMAN: Good luck, Steve.
840
00:42:23,000 --> 00:42:24,280
Thanks.
841
00:42:24,280 --> 00:42:27,160
It was quite a tough keeping up
with Jamie.
842
00:42:27,160 --> 00:42:30,720
You know, I've had a couple
of stumbles today during my cook.
843
00:42:30,720 --> 00:42:32,520
And to be honest,
844
00:42:32,520 --> 00:42:35,440
I'm not completely convinced
I've done enough.
845
00:42:53,960 --> 00:42:55,640
How'd you go, mate?
846
00:42:55,640 --> 00:42:58,640
Was an interesting cook, yeah,
that's for sure.
847
00:43:00,240 --> 00:43:04,680
I enjoyed it, but, um, you know,
I was probably...
848
00:43:04,680 --> 00:43:06,760
..I was a bit random today.
849
00:43:06,760 --> 00:43:08,560
It looked a little
from up in the gantry
850
00:43:08,560 --> 00:43:11,040
like sometimes the instructions
were coming from Jamie,
851
00:43:11,040 --> 00:43:13,400
maybe going in one ear,
coming out the other.
852
00:43:13,400 --> 00:43:14,720
A bit of scrambling going on there.
853
00:43:14,720 --> 00:43:16,520
How did it...how did it feel?
854
00:43:17,560 --> 00:43:18,560
Uh...
855
00:43:19,840 --> 00:43:22,240
..it felt like it looked, you know.
(OTHERS LAUGH)
856
00:43:22,240 --> 00:43:24,440
So, you know, that's how it felt.
857
00:43:24,440 --> 00:43:28,920
So, yeah, I was listening
and trying to cook
858
00:43:28,920 --> 00:43:32,240
and in front of Jamie, you know,
like, this is a family recipe
859
00:43:32,240 --> 00:43:34,520
so I'm thinking I've got to do
respect to that recipe
860
00:43:34,520 --> 00:43:35,760
and to Jamie, you know.
861
00:43:35,760 --> 00:43:37,400
So at the end of the day,
I got the dish up,
862
00:43:37,400 --> 00:43:39,320
which is the main thing, you know.
863
00:43:39,320 --> 00:43:42,360
Well, Steve, we're going to let
your food do the talking.
864
00:43:42,360 --> 00:43:43,640
We're going to taste it. Thank you.
865
00:43:43,640 --> 00:43:44,840
Thank you very much.
Thanks, mate.
866
00:43:44,840 --> 00:43:46,680
Thank you, Stephen.
867
00:44:12,760 --> 00:44:17,800
I think Stephen probably made
the most mistakes.
868
00:44:17,800 --> 00:44:19,080
Yes.
869
00:44:19,080 --> 00:44:21,720
And more than anybody,
he had to think on his feet
870
00:44:21,720 --> 00:44:23,920
as a result of that.
871
00:44:23,920 --> 00:44:27,520
And to still plate something
that is near identical
872
00:44:27,520 --> 00:44:29,640
is pretty incredible.
873
00:44:30,640 --> 00:44:32,480
JAMIE: It was wrapped nicely.
874
00:44:32,480 --> 00:44:36,200
It was egg-washed very proficiently,
stuffed correctly.
875
00:44:37,640 --> 00:44:39,400
Thinking like,
"What would my dad say?"
876
00:44:40,680 --> 00:44:44,400
I think he executed it pretty well.
Mm.
877
00:44:46,520 --> 00:44:52,720
Um, he is the only one who actually
opened up the chicken breast.
878
00:44:52,720 --> 00:44:54,240
So did he go straight down?
879
00:44:54,240 --> 00:44:55,760
What he did was a small incision,
880
00:44:55,760 --> 00:44:57,800
put his finger in
and stuffed the whole lot,
881
00:44:57,800 --> 00:44:59,320
which is not easy, by the way.
882
00:45:00,800 --> 00:45:05,120
And you can see he ended up actually
having the right amount of duxelles,
883
00:45:05,120 --> 00:45:07,120
which is actually cooked perfectly.
884
00:45:08,360 --> 00:45:11,480
His celeriac mash is fantastic.
885
00:45:14,120 --> 00:45:18,080
I think he was very down on himself
886
00:45:18,080 --> 00:45:20,640
and he didn't need to be.
887
00:45:25,440 --> 00:45:29,520
We settled on two cooks
that strayed the furthest
888
00:45:29,520 --> 00:45:30,960
from Jamie's dish today.
889
00:45:32,840 --> 00:45:35,760
If I say your name,
please step forward.
890
00:45:37,760 --> 00:45:39,160
Steph.
891
00:45:45,000 --> 00:45:46,400
And Lily.
892
00:45:50,240 --> 00:45:53,080
Both of your dishes
had inconsistencies.
893
00:45:55,160 --> 00:45:58,840
But the thing that set you apart
was the chicken.
894
00:46:00,560 --> 00:46:05,240
One was overcooked and that chicken
was cooked by you...
895
00:46:06,920 --> 00:46:08,440
..Steph.
896
00:46:08,440 --> 00:46:09,520
Yes.
897
00:46:10,680 --> 00:46:11,880
(LILY EXHALES SHARPLY)
898
00:46:13,280 --> 00:46:14,360
Bye.
899
00:46:22,360 --> 00:46:24,040
Steph, how are you feeling?
900
00:46:25,280 --> 00:46:26,960
Been really hard. (SNIFFLES)
901
00:46:26,960 --> 00:46:30,320
Um, but I think it's shown
how driven that I am,
902
00:46:30,320 --> 00:46:32,000
and I'm ready for the next thing.
903
00:46:33,280 --> 00:46:36,880
Steph, I'm so sorry to say,
but it's time to say goodbye.
904
00:46:36,880 --> 00:46:38,640
OK. Thank you.
905
00:46:41,080 --> 00:46:42,400
WOMAN: Yes, Steph.
906
00:46:49,160 --> 00:46:51,480
(WHISTLING)
907
00:46:53,520 --> 00:46:55,480
A big hand for Steph, everyone!
908
00:46:55,480 --> 00:46:57,160
Yeah, Steph!
909
00:46:57,160 --> 00:46:58,360
Whoo!
910
00:47:02,720 --> 00:47:04,080
Bye-bye, darling.
911
00:47:05,720 --> 00:47:09,120
ANNOUNCER: Tomorrow night on
MasterChef Australia...
912
00:47:09,120 --> 00:47:12,080
SOFIA: Welcome to the
Queen Victoria Market!
913
00:47:12,080 --> 00:47:14,840
(CHEERING)
914
00:47:14,840 --> 00:47:17,840
A service challenge this big...
915
00:47:17,840 --> 00:47:20,720
STEPHEN: That's one.
Only three or 400 more to go.
916
00:47:20,720 --> 00:47:23,080
..brings huge hurdles...
917
00:47:23,080 --> 00:47:24,760
Are we biting off
more than we can chew here?
918
00:47:24,760 --> 00:47:28,200
..but even bigger ideas.
919
00:47:28,200 --> 00:47:30,680
I am going to get my face blown off
with flavour.
920
00:47:35,560 --> 00:47:37,560
Captions by Red Bee Media
69846
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.