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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:02,000 --> 00:00:05,320 2 00:00:05,320 --> 00:00:10,880 I need to stop shaking. 3 00:00:10,880 --> 00:00:12,920 4 00:00:12,920 --> 00:00:16,880 5 00:00:16,880 --> 00:00:19,760 6 00:00:20,760 --> 00:00:24,320 7 00:00:24,320 --> 00:00:27,760 That is a cracker of a job. 8 00:00:27,760 --> 00:00:33,440 9 00:00:33,440 --> 00:00:36,120 Yum, yum, yum. 10 00:00:36,120 --> 00:00:39,240 11 00:00:39,240 --> 00:00:41,280 This is a revelation. Congratulations. 12 00:00:41,280 --> 00:00:45,320 13 00:00:45,320 --> 00:00:48,520 14 00:00:49,760 --> 00:00:51,680 A British culinary icon is just 15 00:00:51,680 --> 00:00:53,720 about to enter the MasterChef kitchen. 16 00:00:53,720 --> 00:00:57,000 Concentrate. I cannot stand it! 17 00:00:57,000 --> 00:00:58,840 18 00:01:01,240 --> 00:01:05,840 I think this year has been an absolutely brilliant competition. 19 00:01:05,840 --> 00:01:07,480 20 00:01:07,480 --> 00:01:08,880 21 00:01:15,120 --> 00:01:16,680 22 00:01:16,680 --> 00:01:19,960 23 00:01:19,960 --> 00:01:21,960 24 00:01:21,960 --> 00:01:24,560 25 00:01:24,560 --> 00:01:29,039 26 00:01:29,039 --> 00:01:31,960 27 00:01:31,960 --> 00:01:33,479 28 00:01:33,479 --> 00:01:36,479 29 00:01:36,479 --> 00:01:38,960 I'm very competitive. I don't like to lose. 30 00:01:38,960 --> 00:01:40,800 It's going to take me out of my comfort zone, 31 00:01:40,800 --> 00:01:43,400 but I just want to get on with it and show what I can do. 32 00:01:44,880 --> 00:01:46,120 33 00:01:46,120 --> 00:01:49,240 34 00:01:49,240 --> 00:01:52,080 35 00:01:52,080 --> 00:01:53,360 36 00:01:55,360 --> 00:01:59,240 Welcome to the MasterChef kitchen. We now know the standard 37 00:01:59,240 --> 00:02:01,760 of this year's contestants is pretty high. 38 00:02:01,760 --> 00:02:04,240 But that's not to say you can't match it. 39 00:02:04,240 --> 00:02:07,800 Who knows? Maybe even better it. 40 00:02:07,800 --> 00:02:10,680 41 00:02:10,680 --> 00:02:12,720 42 00:02:12,720 --> 00:02:15,480 43 00:02:15,480 --> 00:02:17,480 44 00:02:17,480 --> 00:02:20,320 45 00:02:20,320 --> 00:02:23,840 Mm. 46 00:02:23,840 --> 00:02:27,760 47 00:02:27,760 --> 00:02:29,800 48 00:02:29,800 --> 00:02:32,640 49 00:02:33,840 --> 00:02:37,040 50 00:02:41,240 --> 00:02:44,280 51 00:02:41,240 --> 00:02:44,280 52 00:02:45,680 --> 00:02:50,240 53 00:02:50,240 --> 00:02:53,400 54 00:02:53,400 --> 00:02:54,720 55 00:02:54,720 --> 00:02:58,000 56 00:03:00,240 --> 00:03:02,280 57 00:03:02,280 --> 00:03:05,280 58 00:03:05,280 --> 00:03:09,160 59 00:03:09,160 --> 00:03:13,880 60 00:03:13,880 --> 00:03:16,600 61 00:03:21,760 --> 00:03:23,960 Henry, you look like a bit of a cook to me. 62 00:03:23,960 --> 00:03:25,640 Are you? 63 00:03:25,640 --> 00:03:28,200 64 00:03:28,200 --> 00:03:30,360 65 00:03:30,360 --> 00:03:32,079 What is it about cooking that appeals to you? 66 00:03:32,079 --> 00:03:34,400 What do you love? 67 00:03:34,400 --> 00:03:36,880 68 00:03:36,880 --> 00:03:39,880 Any other hobbies? 69 00:03:39,880 --> 00:03:42,640 70 00:03:42,640 --> 00:03:45,079 71 00:03:45,079 --> 00:03:47,240 What is your basic ingredient? 72 00:03:47,240 --> 00:03:49,560 73 00:03:49,560 --> 00:03:52,200 74 00:03:52,200 --> 00:03:55,560 75 00:03:55,560 --> 00:03:58,120 76 00:03:58,120 --> 00:03:59,400 77 00:04:01,720 --> 00:04:03,880 78 00:04:03,880 --> 00:04:06,920 79 00:04:06,920 --> 00:04:10,240 80 00:04:10,240 --> 00:04:13,240 81 00:04:13,240 --> 00:04:17,000 82 00:04:17,000 --> 00:04:20,800 83 00:04:22,680 --> 00:04:25,720 84 00:04:25,720 --> 00:04:28,040 85 00:04:28,040 --> 00:04:29,760 86 00:04:29,760 --> 00:04:32,040 87 00:04:32,040 --> 00:04:33,600 88 00:04:33,600 --> 00:04:35,840 89 00:04:37,080 --> 00:04:40,320 90 00:04:40,320 --> 00:04:43,720 91 00:04:43,720 --> 00:04:46,520 92 00:04:50,080 --> 00:04:52,520 93 00:04:52,520 --> 00:04:55,159 94 00:04:55,159 --> 00:04:57,920 95 00:04:57,920 --> 00:05:01,680 96 00:05:03,200 --> 00:05:05,440 97 00:05:05,440 --> 00:05:07,640 98 00:05:07,640 --> 00:05:10,120 99 00:05:10,120 --> 00:05:13,040 100 00:05:15,280 --> 00:05:17,920 What is your basic ingredient, please, Gabi? 101 00:05:17,920 --> 00:05:19,600 102 00:05:19,600 --> 00:05:22,800 103 00:05:22,800 --> 00:05:26,360 104 00:05:26,360 --> 00:05:29,760 What a lovely memory. So what is your style of cookery? 105 00:05:29,760 --> 00:05:32,440 106 00:05:32,440 --> 00:05:35,880 107 00:05:35,880 --> 00:05:37,640 108 00:05:37,640 --> 00:05:40,640 So what's inspired this love of fine dining? 109 00:05:40,640 --> 00:05:43,720 110 00:05:43,720 --> 00:05:46,040 111 00:05:46,040 --> 00:05:50,920 112 00:05:50,920 --> 00:05:52,280 What's your dish, please? 113 00:05:52,280 --> 00:05:56,400 114 00:05:56,400 --> 00:05:58,520 115 00:05:58,520 --> 00:05:59,600 Ooh! 116 00:06:01,240 --> 00:06:04,920 117 00:06:04,920 --> 00:06:08,080 118 00:06:08,080 --> 00:06:12,240 119 00:06:12,240 --> 00:06:14,880 120 00:06:14,880 --> 00:06:16,880 121 00:06:16,880 --> 00:06:19,600 122 00:06:19,600 --> 00:06:22,480 123 00:06:22,480 --> 00:06:25,320 124 00:06:26,520 --> 00:06:29,560 125 00:06:29,560 --> 00:06:31,080 126 00:06:31,080 --> 00:06:32,640 127 00:06:32,640 --> 00:06:35,880 128 00:06:35,880 --> 00:06:38,400 129 00:06:38,400 --> 00:06:41,200 130 00:06:41,200 --> 00:06:42,640 131 00:06:42,640 --> 00:06:44,520 132 00:06:42,640 --> 00:06:44,520 133 00:06:47,040 --> 00:06:48,159 30 minutes are gone. 134 00:06:48,159 --> 00:06:50,960 135 00:06:52,040 --> 00:06:55,800 136 00:06:55,800 --> 00:06:59,720 137 00:06:59,720 --> 00:07:01,920 138 00:07:01,920 --> 00:07:05,560 139 00:07:05,560 --> 00:07:08,720 140 00:07:08,720 --> 00:07:10,360 141 00:07:12,560 --> 00:07:16,280 Dan, what do you do for a living? 142 00:07:16,280 --> 00:07:19,200 Any burning desire to teach children to cook? 143 00:07:19,200 --> 00:07:21,920 144 00:07:21,920 --> 00:07:24,720 145 00:07:24,720 --> 00:07:26,240 146 00:07:26,240 --> 00:07:28,720 147 00:07:26,240 --> 00:07:28,720 148 00:07:28,720 --> 00:07:30,960 What is your basic ingredient, please? 149 00:07:30,960 --> 00:07:33,800 Chicken breast? Why a chicken breast? 150 00:07:33,800 --> 00:07:35,120 151 00:07:35,120 --> 00:07:37,640 152 00:07:37,640 --> 00:07:40,280 153 00:07:40,280 --> 00:07:42,400 154 00:07:42,400 --> 00:07:45,120 155 00:07:45,120 --> 00:07:47,240 156 00:07:47,240 --> 00:07:49,840 Great. What's your dish, please, Dan? 157 00:07:49,840 --> 00:07:51,680 158 00:07:51,680 --> 00:07:54,000 159 00:07:54,000 --> 00:07:56,040 160 00:07:56,040 --> 00:07:59,520 161 00:07:59,520 --> 00:08:01,440 162 00:08:01,440 --> 00:08:02,840 163 00:08:05,280 --> 00:08:06,680 164 00:08:06,680 --> 00:08:10,600 165 00:08:10,600 --> 00:08:12,840 166 00:08:12,840 --> 00:08:16,320 167 00:08:16,320 --> 00:08:18,440 168 00:08:18,440 --> 00:08:22,880 169 00:08:22,880 --> 00:08:25,240 170 00:08:25,240 --> 00:08:27,320 171 00:08:28,600 --> 00:08:30,240 172 00:08:30,240 --> 00:08:32,640 173 00:08:32,640 --> 00:08:35,559 How's that sauce, Chef? 174 00:08:35,559 --> 00:08:38,480 175 00:08:41,520 --> 00:08:44,000 25 minutes left, please. 176 00:08:46,880 --> 00:08:48,480 177 00:08:48,480 --> 00:08:51,280 178 00:08:51,280 --> 00:08:53,920 179 00:08:53,920 --> 00:08:58,680 180 00:08:58,680 --> 00:09:02,560 181 00:09:04,080 --> 00:09:06,280 182 00:09:06,280 --> 00:09:09,520 183 00:09:09,520 --> 00:09:11,440 184 00:09:11,440 --> 00:09:14,480 185 00:09:16,280 --> 00:09:17,760 Michael, what do you do for a living, please? 186 00:09:17,760 --> 00:09:20,040 187 00:09:20,040 --> 00:09:22,080 188 00:09:22,080 --> 00:09:24,560 189 00:09:24,560 --> 00:09:26,520 Brilliant! 190 00:09:24,560 --> 00:09:26,520 191 00:09:26,520 --> 00:09:28,280 What's your basic ingredient, please? 192 00:09:28,280 --> 00:09:30,720 193 00:09:30,720 --> 00:09:33,520 194 00:09:33,520 --> 00:09:36,400 195 00:09:36,400 --> 00:09:38,640 196 00:09:38,640 --> 00:09:42,080 197 00:09:42,080 --> 00:09:45,200 198 00:09:45,200 --> 00:09:46,920 199 00:09:46,920 --> 00:09:48,920 200 00:09:48,920 --> 00:09:51,440 201 00:09:54,000 --> 00:09:57,240 202 00:09:59,800 --> 00:10:03,120 203 00:10:03,120 --> 00:10:05,480 204 00:10:05,480 --> 00:10:08,560 205 00:10:10,120 --> 00:10:14,240 206 00:10:14,240 --> 00:10:18,080 207 00:10:18,080 --> 00:10:21,200 208 00:10:21,200 --> 00:10:23,280 209 00:10:23,280 --> 00:10:25,760 210 00:10:25,760 --> 00:10:28,720 211 00:10:28,720 --> 00:10:31,640 212 00:10:36,240 --> 00:10:38,280 213 00:10:38,280 --> 00:10:42,680 214 00:10:42,680 --> 00:10:46,640 215 00:10:46,640 --> 00:10:49,360 216 00:10:52,520 --> 00:10:54,560 217 00:10:54,560 --> 00:10:55,680 218 00:10:55,680 --> 00:10:57,880 219 00:10:57,880 --> 00:11:00,560 220 00:11:00,560 --> 00:11:02,240 221 00:11:02,240 --> 00:11:03,440 222 00:11:03,440 --> 00:11:05,600 223 00:11:05,600 --> 00:11:08,880 224 00:11:10,600 --> 00:11:13,680 Anjeza, what's your basic ingredient, please? 225 00:11:13,680 --> 00:11:15,240 226 00:11:15,240 --> 00:11:17,400 227 00:11:17,400 --> 00:11:19,520 Do you know the Albanian word for beans? 228 00:11:19,520 --> 00:11:23,280 Fasule? It's very similar to Italian. 229 00:11:23,280 --> 00:11:24,880 230 00:11:24,880 --> 00:11:27,440 231 00:11:27,440 --> 00:11:28,720 232 00:11:28,720 --> 00:11:31,280 233 00:11:31,280 --> 00:11:34,640 234 00:11:34,640 --> 00:11:36,360 OK. 235 00:11:36,360 --> 00:11:38,520 Listen, you have an important job. 236 00:11:38,520 --> 00:11:40,640 Do you have a cookery dream or cookery ambition? 237 00:11:40,640 --> 00:11:43,960 238 00:11:43,960 --> 00:11:46,760 239 00:11:46,760 --> 00:11:51,360 240 00:11:51,360 --> 00:11:53,280 241 00:11:53,280 --> 00:11:54,720 242 00:11:54,720 --> 00:11:56,800 243 00:11:56,800 --> 00:11:59,280 244 00:11:59,280 --> 00:12:01,840 245 00:12:01,840 --> 00:12:04,400 What's that say on your apron? 246 00:12:04,400 --> 00:12:05,840 247 00:12:05,840 --> 00:12:08,960 248 00:12:08,960 --> 00:12:11,800 249 00:12:11,800 --> 00:12:13,320 250 00:12:15,400 --> 00:12:18,440 251 00:12:18,440 --> 00:12:21,200 252 00:12:21,200 --> 00:12:25,760 253 00:12:25,760 --> 00:12:30,000 254 00:12:30,000 --> 00:12:33,480 255 00:12:33,480 --> 00:12:36,280 256 00:12:36,280 --> 00:12:39,080 257 00:12:39,080 --> 00:12:40,920 258 00:12:40,920 --> 00:12:42,920 259 00:12:42,920 --> 00:12:45,720 260 00:12:45,720 --> 00:12:48,040 261 00:12:48,040 --> 00:12:49,280 262 00:12:49,280 --> 00:12:52,960 263 00:12:56,120 --> 00:12:59,200 Two minutes, please! 264 00:13:01,240 --> 00:13:02,560 265 00:13:07,480 --> 00:13:08,520 266 00:13:10,840 --> 00:13:12,800 We've got some good food in here. 267 00:13:23,360 --> 00:13:26,200 That's it. Your time's up. Stop! Well done, everybody. 268 00:13:26,200 --> 00:13:27,680 269 00:13:27,680 --> 00:13:30,320 270 00:13:31,640 --> 00:13:33,240 271 00:13:33,240 --> 00:13:35,280 Henry, we would like you to join us, please. 272 00:13:37,160 --> 00:13:42,000 273 00:13:42,000 --> 00:13:45,680 274 00:13:45,680 --> 00:13:48,840 275 00:13:48,840 --> 00:13:51,480 276 00:13:51,480 --> 00:13:54,800 277 00:13:59,120 --> 00:14:02,200 It's well-made pasta. It's thin and it's held together. 278 00:14:02,200 --> 00:14:04,240 Inside, you've got the creamy tartness of ricotta, 279 00:14:04,240 --> 00:14:06,320 you have the green freshness of spinach, 280 00:14:06,320 --> 00:14:08,840 and of course it's making up the stripes of your pasta 281 00:14:08,840 --> 00:14:11,120 as well, so it does feature very heavily. 282 00:14:11,120 --> 00:14:12,440 It's a fine dish. 283 00:14:14,120 --> 00:14:18,280 284 00:14:18,280 --> 00:14:21,320 285 00:14:21,320 --> 00:14:23,240 286 00:14:23,240 --> 00:14:27,200 287 00:14:30,200 --> 00:14:32,200 288 00:14:32,200 --> 00:14:35,360 Well done, Henry, really good. 289 00:14:35,360 --> 00:14:36,920 290 00:14:36,920 --> 00:14:39,280 291 00:14:39,280 --> 00:14:40,840 292 00:14:40,840 --> 00:14:42,320 293 00:14:48,360 --> 00:14:52,720 294 00:14:52,720 --> 00:14:55,560 295 00:14:55,560 --> 00:14:58,960 296 00:14:58,960 --> 00:15:02,600 297 00:15:04,040 --> 00:15:07,120 298 00:15:07,120 --> 00:15:10,400 299 00:15:10,400 --> 00:15:12,440 300 00:15:12,440 --> 00:15:13,680 301 00:15:22,320 --> 00:15:24,360 Very well-made pasta. You've managed 302 00:15:24,360 --> 00:15:26,280 to get mushrooms through that as well. 303 00:15:26,280 --> 00:15:29,600 Your filling is creamy, but perhaps an inclusion of 304 00:15:29,600 --> 00:15:33,000 a herb like tarragon may have given it another dimension. 305 00:15:33,000 --> 00:15:36,000 306 00:15:36,000 --> 00:15:37,920 307 00:15:37,920 --> 00:15:39,000 308 00:15:39,000 --> 00:15:42,800 309 00:15:42,800 --> 00:15:45,320 310 00:15:45,320 --> 00:15:46,560 311 00:15:49,280 --> 00:15:50,880 312 00:15:50,880 --> 00:15:52,720 313 00:15:52,720 --> 00:15:55,560 314 00:15:55,560 --> 00:15:57,800 315 00:15:59,920 --> 00:16:01,040 316 00:16:01,040 --> 00:16:04,720 317 00:16:08,720 --> 00:16:10,240 318 00:16:10,240 --> 00:16:13,160 319 00:16:13,160 --> 00:16:16,360 320 00:16:16,360 --> 00:16:18,800 321 00:16:18,800 --> 00:16:23,120 322 00:16:23,120 --> 00:16:25,160 323 00:16:25,160 --> 00:16:28,040 324 00:16:32,040 --> 00:16:35,480 Your chicken skin isn't quite crispy enough... 325 00:16:35,480 --> 00:16:38,080 ..but I think your chicken is cooked beautifully. 326 00:16:38,080 --> 00:16:41,360 That rice is cooked really well. There is a natural sweetness 327 00:16:41,360 --> 00:16:43,960 coming from the peppers and a hint of smokiness. 328 00:16:45,560 --> 00:16:48,960 329 00:16:48,960 --> 00:16:51,160 330 00:16:51,160 --> 00:16:52,840 331 00:16:52,840 --> 00:16:54,680 332 00:16:54,680 --> 00:16:57,680 333 00:16:57,680 --> 00:17:01,560 334 00:17:03,160 --> 00:17:04,839 335 00:17:07,760 --> 00:17:11,520 336 00:17:11,520 --> 00:17:13,040 337 00:17:14,319 --> 00:17:15,760 338 00:17:17,760 --> 00:17:21,119 339 00:17:21,119 --> 00:17:26,000 340 00:17:26,000 --> 00:17:30,280 341 00:17:30,280 --> 00:17:32,600 342 00:17:32,600 --> 00:17:35,520 343 00:17:38,720 --> 00:17:41,280 344 00:17:41,280 --> 00:17:43,640 345 00:17:43,640 --> 00:17:45,520 346 00:17:45,520 --> 00:17:48,080 347 00:17:48,080 --> 00:17:51,040 348 00:17:51,040 --> 00:17:52,720 349 00:17:54,240 --> 00:17:56,200 Your sauce - chicken stock, 350 00:17:56,200 --> 00:17:58,520 put tarragon in there, giving it an aniseed flavour, 351 00:17:58,520 --> 00:18:01,200 and that Marsala sweetness, absolutely divine. 352 00:18:01,200 --> 00:18:03,800 Your chicken breast, again, a little dry, 353 00:18:03,800 --> 00:18:05,840 but I'm absolutely convinced you cook. 354 00:18:11,560 --> 00:18:13,280 355 00:18:13,280 --> 00:18:15,960 356 00:18:15,960 --> 00:18:18,440 Happy? 357 00:18:18,440 --> 00:18:20,720 358 00:18:21,920 --> 00:18:24,760 359 00:18:24,760 --> 00:18:26,240 360 00:18:24,760 --> 00:18:26,240 361 00:18:26,240 --> 00:18:28,960 362 00:18:28,960 --> 00:18:32,040 363 00:18:32,040 --> 00:18:36,240 364 00:18:36,240 --> 00:18:40,040 365 00:18:47,200 --> 00:18:50,680 366 00:18:50,680 --> 00:18:52,240 367 00:18:52,240 --> 00:18:56,120 368 00:18:56,120 --> 00:18:58,440 369 00:19:00,320 --> 00:19:03,040 That very simple-looking pile of beans, 370 00:19:03,040 --> 00:19:05,000 the flavour is sweet and salty. 371 00:19:05,000 --> 00:19:07,120 Spanish ham, tarragon, 372 00:19:07,120 --> 00:19:10,640 giving that aniseed flavour, and then chilli at the finish. 373 00:19:10,640 --> 00:19:15,120 It delivers a flavour punch way above its rustic look. 374 00:19:15,120 --> 00:19:17,440 Well done, you. 375 00:19:17,440 --> 00:19:19,960 376 00:19:19,960 --> 00:19:21,680 377 00:19:21,680 --> 00:19:23,920 378 00:19:23,920 --> 00:19:27,120 379 00:19:28,320 --> 00:19:31,120 380 00:19:31,120 --> 00:19:32,680 381 00:19:36,000 --> 00:19:40,600 382 00:19:40,600 --> 00:19:42,760 383 00:19:42,760 --> 00:19:44,480 384 00:19:44,480 --> 00:19:48,280 385 00:19:48,280 --> 00:19:51,440 386 00:19:54,640 --> 00:19:57,840 The first person getting a MasterChef apron... 387 00:19:59,280 --> 00:20:01,680 ..Anjeza. Congratulations. 388 00:20:01,680 --> 00:20:04,080 389 00:20:05,120 --> 00:20:06,920 390 00:20:06,920 --> 00:20:09,120 391 00:20:09,120 --> 00:20:11,280 392 00:20:13,040 --> 00:20:15,880 Second contestant getting an apron... 393 00:20:18,320 --> 00:20:21,520 ..is Henry. Congratulations. 394 00:20:21,520 --> 00:20:23,880 395 00:20:23,880 --> 00:20:26,280 396 00:20:26,280 --> 00:20:28,480 Please, come forward, get your well-deserved aprons. 397 00:20:28,480 --> 00:20:30,280 Well done. 398 00:20:36,520 --> 00:20:38,840 399 00:20:36,520 --> 00:20:38,840 400 00:20:38,840 --> 00:20:40,360 401 00:20:40,360 --> 00:20:43,080 402 00:20:43,080 --> 00:20:45,760 403 00:20:45,760 --> 00:20:47,880 404 00:20:47,880 --> 00:20:51,400 405 00:20:51,400 --> 00:20:54,600 406 00:20:56,280 --> 00:20:57,600 407 00:20:58,840 --> 00:21:01,040 Shrug off any disappointment, you have now got a job to do. 408 00:21:01,040 --> 00:21:04,320 There are two aprons here up for grabs. 409 00:21:04,320 --> 00:21:08,120 410 00:21:08,120 --> 00:21:11,320 411 00:21:16,040 --> 00:21:19,200 412 00:21:19,200 --> 00:21:22,000 413 00:21:22,000 --> 00:21:25,760 414 00:21:25,760 --> 00:21:28,600 415 00:21:28,600 --> 00:21:31,200 416 00:21:31,200 --> 00:21:34,960 417 00:21:34,960 --> 00:21:36,480 418 00:21:36,480 --> 00:21:39,840 419 00:21:42,040 --> 00:21:43,840 420 00:21:43,840 --> 00:21:45,800 421 00:21:45,800 --> 00:21:47,360 422 00:21:48,520 --> 00:21:50,160 423 00:21:50,160 --> 00:21:52,800 424 00:21:52,800 --> 00:21:54,880 425 00:21:56,440 --> 00:21:58,520 426 00:21:58,520 --> 00:22:01,760 427 00:22:01,760 --> 00:22:05,800 428 00:22:05,800 --> 00:22:08,480 I want to see a little bit of finesse, John, it's the MasterChef 429 00:22:08,480 --> 00:22:10,240 kitchen. I want to see more than a midweek 430 00:22:10,240 --> 00:22:11,920 "stick it in a pot and stir it". 431 00:22:12,920 --> 00:22:15,160 432 00:22:15,160 --> 00:22:17,000 433 00:22:17,000 --> 00:22:19,320 434 00:22:28,720 --> 00:22:31,320 Gabi, were you disappointed not to get an apron? 435 00:22:31,320 --> 00:22:33,080 436 00:22:33,080 --> 00:22:35,880 437 00:22:35,880 --> 00:22:38,320 438 00:22:38,320 --> 00:22:42,200 439 00:22:42,200 --> 00:22:44,040 440 00:22:44,040 --> 00:22:46,440 What are you making? 441 00:22:46,440 --> 00:22:47,800 442 00:22:47,800 --> 00:22:51,040 443 00:22:51,040 --> 00:22:54,000 444 00:22:54,000 --> 00:22:56,040 445 00:22:56,040 --> 00:22:58,880 Gabi, you've got a plan, make sure you get it all done on time. 446 00:22:58,880 --> 00:23:00,360 Thank you. 447 00:23:00,360 --> 00:23:03,280 She is going to cook the breast. 448 00:23:03,280 --> 00:23:06,440 She's also got some crispy salted chicken skin. 449 00:23:06,440 --> 00:23:09,280 450 00:23:09,280 --> 00:23:11,640 She's going to make a pomme puree. 451 00:23:11,640 --> 00:23:13,760 She's got a piping bag out now. 452 00:23:13,760 --> 00:23:15,760 So we're going to get a posh mash, if you like. 453 00:23:15,760 --> 00:23:17,800 454 00:23:17,800 --> 00:23:21,880 455 00:23:21,880 --> 00:23:24,720 456 00:23:24,720 --> 00:23:26,720 457 00:23:26,720 --> 00:23:28,480 458 00:23:36,640 --> 00:23:39,040 Dan, how are you feeling about this round? 459 00:23:39,040 --> 00:23:42,120 460 00:23:42,120 --> 00:23:46,960 Why is that? 461 00:23:46,960 --> 00:23:49,360 462 00:23:49,360 --> 00:23:51,200 463 00:23:51,200 --> 00:23:54,720 464 00:23:54,720 --> 00:23:57,280 What's the dish, please, Dan, that's going to get you an apron? 465 00:23:57,280 --> 00:23:58,880 466 00:23:58,880 --> 00:24:03,640 467 00:24:03,640 --> 00:24:06,120 What have you learned from the last round? 468 00:24:06,120 --> 00:24:07,680 469 00:24:10,120 --> 00:24:12,760 470 00:24:12,760 --> 00:24:14,200 471 00:24:14,200 --> 00:24:18,400 472 00:24:18,400 --> 00:24:20,520 473 00:24:20,520 --> 00:24:22,520 And then it gets a little odd. 474 00:24:22,520 --> 00:24:25,200 We have a side of asparagus with capers. 475 00:24:25,200 --> 00:24:28,240 However, I will be impressed if, on the second attempt, 476 00:24:28,240 --> 00:24:31,760 he does give us a beautifully moistly cooked chicken. 477 00:24:33,600 --> 00:24:34,880 You are halfway. 478 00:24:34,880 --> 00:24:36,600 479 00:24:36,600 --> 00:24:39,880 480 00:24:41,600 --> 00:24:43,800 481 00:24:43,800 --> 00:24:45,440 482 00:24:45,440 --> 00:24:49,880 483 00:24:49,880 --> 00:24:52,280 484 00:24:52,280 --> 00:24:54,600 485 00:24:54,600 --> 00:24:55,840 486 00:24:55,840 --> 00:24:57,840 487 00:24:57,840 --> 00:25:01,480 488 00:25:01,480 --> 00:25:03,280 489 00:25:03,280 --> 00:25:04,360 490 00:25:04,360 --> 00:25:06,360 491 00:25:06,360 --> 00:25:09,400 492 00:25:09,400 --> 00:25:11,880 493 00:25:11,880 --> 00:25:14,040 494 00:25:14,040 --> 00:25:17,240 495 00:25:17,240 --> 00:25:19,960 496 00:25:19,960 --> 00:25:22,240 497 00:25:22,240 --> 00:25:24,520 498 00:25:24,520 --> 00:25:26,360 499 00:25:28,240 --> 00:25:31,800 500 00:25:32,840 --> 00:25:34,800 501 00:25:34,800 --> 00:25:37,120 502 00:25:37,120 --> 00:25:39,640 503 00:25:39,640 --> 00:25:43,000 504 00:25:43,000 --> 00:25:45,840 But what's the dish? He doesn't know yet. 505 00:25:45,840 --> 00:25:47,360 The time's pressing. 506 00:25:47,360 --> 00:25:49,880 He needs to know what he's going to put together. 507 00:25:49,880 --> 00:25:52,960 508 00:25:54,040 --> 00:25:55,600 509 00:25:55,600 --> 00:25:57,560 510 00:26:02,280 --> 00:26:04,360 511 00:26:04,360 --> 00:26:05,720 512 00:26:07,640 --> 00:26:11,000 513 00:26:11,000 --> 00:26:12,600 514 00:26:16,800 --> 00:26:19,840 60 seconds. On a plate, on a plate, on a plate. 515 00:26:25,320 --> 00:26:27,920 Guys, that's it. Time's up. Stop, please. 516 00:26:31,400 --> 00:26:32,600 Gabi, are you ready? 517 00:26:36,560 --> 00:26:40,760 518 00:26:40,760 --> 00:26:45,960 519 00:26:47,080 --> 00:26:50,360 520 00:26:55,600 --> 00:26:58,040 Very nicely cooked chicken. Carrots, 521 00:26:58,040 --> 00:26:59,720 I like the sweetness on them. 522 00:26:59,720 --> 00:27:03,080 Wonderful, smooth mashed potato. Mustard through there, 523 00:27:03,080 --> 00:27:05,360 really quite tangy. Very, very good indeed. 524 00:27:06,800 --> 00:27:09,000 525 00:27:09,000 --> 00:27:10,760 526 00:27:10,760 --> 00:27:15,200 527 00:27:16,320 --> 00:27:19,440 528 00:27:23,360 --> 00:27:25,200 529 00:27:26,360 --> 00:27:28,360 530 00:27:30,280 --> 00:27:32,000 531 00:27:33,280 --> 00:27:34,800 532 00:27:34,800 --> 00:27:37,160 533 00:27:37,160 --> 00:27:40,760 534 00:27:40,760 --> 00:27:44,040 535 00:27:46,440 --> 00:27:49,520 536 00:27:49,520 --> 00:27:51,000 537 00:27:51,000 --> 00:27:53,480 538 00:27:57,840 --> 00:27:59,800 The breast is nicely cooked, 539 00:27:59,800 --> 00:28:01,840 and I love the coating on the outside. 540 00:28:01,840 --> 00:28:04,320 There's almost a sweetness to it, there's a nuttiness to it. 541 00:28:04,320 --> 00:28:07,760 And then, this time, of course, you have used that Scotch bonnet. 542 00:28:07,760 --> 00:28:09,720 I think that's great. 543 00:28:11,920 --> 00:28:15,480 544 00:28:15,480 --> 00:28:18,960 545 00:28:18,960 --> 00:28:20,440 546 00:28:23,680 --> 00:28:25,920 547 00:28:25,920 --> 00:28:28,800 548 00:28:28,800 --> 00:28:30,840 549 00:28:33,000 --> 00:28:34,960 550 00:28:34,960 --> 00:28:36,640 551 00:28:40,920 --> 00:28:45,400 552 00:28:45,400 --> 00:28:49,240 553 00:28:53,280 --> 00:28:55,760 You'll be pleased to know this time your chicken's cooked 554 00:28:55,760 --> 00:28:58,840 really, really well. You kept it on the crown, you kept the skin on. 555 00:29:00,160 --> 00:29:02,760 556 00:29:02,760 --> 00:29:05,840 557 00:29:05,840 --> 00:29:09,000 558 00:29:09,000 --> 00:29:11,120 559 00:29:11,120 --> 00:29:13,360 560 00:29:13,360 --> 00:29:16,120 561 00:29:24,160 --> 00:29:26,280 562 00:29:28,000 --> 00:29:29,680 563 00:29:29,680 --> 00:29:32,880 564 00:29:32,880 --> 00:29:37,000 565 00:29:41,640 --> 00:29:44,480 Absolutely fabulous day of cooking. 566 00:29:44,480 --> 00:29:47,240 The odd mistake, as you would imagine. 567 00:29:47,240 --> 00:29:51,040 568 00:29:51,040 --> 00:29:53,680 569 00:29:53,680 --> 00:29:55,800 570 00:29:55,800 --> 00:29:57,280 571 00:29:57,280 --> 00:30:00,040 572 00:30:00,040 --> 00:30:02,560 573 00:30:02,560 --> 00:30:07,480 Dan's going through. 574 00:30:07,480 --> 00:30:09,920 575 00:30:09,920 --> 00:30:11,880 But she burnt the chicken skin. She didn't serve it, 576 00:30:11,880 --> 00:30:15,360 but, obviously, then we didn't get that crispy saltiness. 577 00:30:15,360 --> 00:30:19,200 The sauce, well-flavoured but needed thickening up. 578 00:30:19,200 --> 00:30:24,000 Michael, I love the flavourings that he got around that chicken. 579 00:30:24,000 --> 00:30:26,640 The mashed potato was glorious. 580 00:30:26,640 --> 00:30:29,800 581 00:30:31,640 --> 00:30:33,440 582 00:30:33,440 --> 00:30:35,280 583 00:30:35,280 --> 00:30:37,960 I'm not sure if I've done enough. 584 00:30:37,960 --> 00:30:41,000 But wait and see what will happen. I'm hopeful. 585 00:30:50,240 --> 00:30:52,600 586 00:30:52,600 --> 00:30:55,600 587 00:30:58,400 --> 00:30:59,680 Our first contestant getting 588 00:30:59,680 --> 00:31:05,240 an apron, joining Anjeza and Henry...is 589 00:31:05,240 --> 00:31:06,320 Dan. 590 00:31:07,640 --> 00:31:08,720 Good cookery. 591 00:31:10,000 --> 00:31:12,320 Chicken redemption, we're calling it. 592 00:31:12,320 --> 00:31:13,720 593 00:31:14,920 --> 00:31:17,640 The second contestant getting an apron is... 594 00:31:23,680 --> 00:31:25,040 ..Gabi. 595 00:31:27,680 --> 00:31:29,360 Very, very well done. 596 00:31:30,880 --> 00:31:35,080 Michael, sorry you're leaving us. Thank you so much. 597 00:31:38,320 --> 00:31:41,880 598 00:31:41,880 --> 00:31:44,040 599 00:31:44,040 --> 00:31:46,800 600 00:31:46,800 --> 00:31:49,600 601 00:31:46,800 --> 00:31:49,600 602 00:31:49,600 --> 00:31:52,000 Dan, Gabi, come and get your aprons. 603 00:31:52,000 --> 00:31:53,320 Well deserved. 604 00:31:56,240 --> 00:31:57,680 Well done. 605 00:32:00,120 --> 00:32:03,640 606 00:32:03,640 --> 00:32:06,680 607 00:32:03,640 --> 00:32:06,680 608 00:32:03,640 --> 00:32:06,680 609 00:32:06,680 --> 00:32:09,680 610 00:32:14,160 --> 00:32:16,000 This is a big challenge for you right now. 611 00:32:16,000 --> 00:32:19,440 You are cooking for a place in a quarterfinal. 612 00:32:19,440 --> 00:32:21,520 And we have invited three guests 613 00:32:21,520 --> 00:32:24,880 to taste your food and help us make a decision. 614 00:32:24,880 --> 00:32:27,640 Runner-up on MasterChef, Tony Rodd, 615 00:32:27,640 --> 00:32:30,560 and two previous champions, 616 00:32:30,560 --> 00:32:31,880 Simon Wood, 617 00:32:31,880 --> 00:32:35,560 and Dr Saliha Mahmood Ahmed. 618 00:32:36,720 --> 00:32:39,480 619 00:32:39,480 --> 00:32:42,680 620 00:32:42,680 --> 00:32:45,240 621 00:32:46,800 --> 00:32:48,320 622 00:32:55,000 --> 00:32:57,240 623 00:32:57,240 --> 00:32:59,720 624 00:32:59,720 --> 00:33:01,440 625 00:33:01,440 --> 00:33:05,240 626 00:33:05,240 --> 00:33:08,680 627 00:33:12,080 --> 00:33:14,320 628 00:33:14,320 --> 00:33:16,920 629 00:33:16,920 --> 00:33:18,240 630 00:33:18,240 --> 00:33:20,600 631 00:33:20,600 --> 00:33:22,720 632 00:33:22,720 --> 00:33:25,480 633 00:33:25,480 --> 00:33:26,800 634 00:33:26,800 --> 00:33:28,960 635 00:33:28,960 --> 00:33:30,120 636 00:33:30,120 --> 00:33:33,200 637 00:33:33,200 --> 00:33:34,400 What's your dishes, Henry? 638 00:33:34,400 --> 00:33:36,680 639 00:33:36,680 --> 00:33:38,520 640 00:33:38,520 --> 00:33:41,960 641 00:33:41,960 --> 00:33:44,440 642 00:33:44,440 --> 00:33:46,480 643 00:33:46,480 --> 00:33:50,520 644 00:33:50,520 --> 00:33:53,200 Why these two dishes? 645 00:33:53,200 --> 00:33:55,320 646 00:33:55,320 --> 00:33:58,160 647 00:34:00,600 --> 00:34:03,440 648 00:34:03,440 --> 00:34:06,080 649 00:34:06,080 --> 00:34:07,800 650 00:34:07,800 --> 00:34:11,440 651 00:34:11,440 --> 00:34:13,639 652 00:34:13,639 --> 00:34:16,080 653 00:34:16,080 --> 00:34:19,600 654 00:34:19,600 --> 00:34:21,760 This so-called sambal intrigues me. 655 00:34:21,760 --> 00:34:24,159 Mango and coconut and samphire? 656 00:34:24,159 --> 00:34:26,880 It's a green chilli roux. And it's salt, so that's it. 657 00:34:26,880 --> 00:34:30,679 So how that interacts with mango and coconut, I'm not sure. 658 00:34:30,679 --> 00:34:32,560 659 00:34:32,560 --> 00:34:34,000 660 00:34:34,000 --> 00:34:35,880 661 00:34:35,880 --> 00:34:37,719 662 00:34:37,719 --> 00:34:40,920 663 00:34:40,920 --> 00:34:45,320 664 00:34:45,320 --> 00:34:48,080 665 00:34:48,080 --> 00:34:51,199 666 00:34:51,199 --> 00:34:54,159 667 00:34:56,880 --> 00:34:59,160 668 00:34:59,160 --> 00:35:02,440 669 00:35:02,440 --> 00:35:03,960 670 00:35:03,960 --> 00:35:06,360 671 00:35:07,920 --> 00:35:10,760 672 00:35:10,760 --> 00:35:13,200 Hooray! 673 00:35:13,200 --> 00:35:15,840 674 00:35:15,840 --> 00:35:18,800 675 00:35:18,800 --> 00:35:21,240 676 00:35:21,240 --> 00:35:23,520 677 00:35:23,520 --> 00:35:25,640 678 00:35:25,640 --> 00:35:27,360 679 00:35:27,360 --> 00:35:31,360 680 00:35:31,360 --> 00:35:33,840 681 00:35:33,840 --> 00:35:35,880 682 00:35:35,880 --> 00:35:37,560 683 00:35:37,560 --> 00:35:39,120 684 00:35:37,560 --> 00:35:39,120 685 00:35:39,120 --> 00:35:40,600 686 00:35:43,920 --> 00:35:48,280 We've got lamb and beef meatballs. 687 00:35:48,280 --> 00:35:51,880 They get baked in the oven, and then a load of yoghurt gets added. 688 00:35:51,880 --> 00:35:55,080 That's a seriously rich, creamy dish. 689 00:35:55,080 --> 00:35:57,880 The texture's going to come from a piece of toast on the side. 690 00:35:57,880 --> 00:36:01,200 What's troubling me, is there enough cookery skill on show? 691 00:36:04,080 --> 00:36:06,800 692 00:36:06,800 --> 00:36:08,280 693 00:36:08,280 --> 00:36:10,280 694 00:36:10,280 --> 00:36:12,360 695 00:36:12,360 --> 00:36:16,160 696 00:36:16,160 --> 00:36:18,920 697 00:36:18,920 --> 00:36:21,520 698 00:36:23,480 --> 00:36:25,720 Coffee-flavoured creme brulee, 699 00:36:25,720 --> 00:36:27,440 what a lovely idea. 700 00:36:27,440 --> 00:36:30,160 701 00:36:30,160 --> 00:36:32,920 702 00:36:32,920 --> 00:36:34,680 703 00:36:34,680 --> 00:36:36,840 704 00:36:36,840 --> 00:36:38,760 705 00:36:38,760 --> 00:36:40,720 But she's putting sesame seeds across the top. 706 00:36:40,720 --> 00:36:43,120 I like the idea of that. Sesame seeds, 707 00:36:43,120 --> 00:36:45,320 fragrant, slightly nutty. 708 00:36:45,320 --> 00:36:47,240 709 00:36:47,240 --> 00:36:48,320 710 00:36:54,480 --> 00:36:56,520 711 00:36:56,520 --> 00:36:57,920 712 00:36:57,920 --> 00:37:02,480 713 00:37:05,000 --> 00:37:06,120 714 00:37:06,120 --> 00:37:08,560 715 00:37:08,560 --> 00:37:11,440 716 00:37:11,440 --> 00:37:12,880 717 00:37:12,880 --> 00:37:15,720 718 00:37:15,720 --> 00:37:19,960 719 00:37:19,960 --> 00:37:22,080 Oh, my word. So you got 720 00:37:22,080 --> 00:37:24,680 about six processes on one dish... 721 00:37:24,680 --> 00:37:26,880 ..without the dessert. 722 00:37:26,880 --> 00:37:29,200 For crying out loud, Dan. 723 00:37:29,200 --> 00:37:30,960 724 00:37:30,960 --> 00:37:33,600 725 00:37:33,600 --> 00:37:37,200 726 00:37:37,200 --> 00:37:39,720 727 00:37:39,720 --> 00:37:40,960 728 00:37:40,960 --> 00:37:42,760 729 00:37:42,760 --> 00:37:44,640 730 00:37:44,640 --> 00:37:46,720 731 00:37:46,720 --> 00:37:48,640 732 00:37:48,640 --> 00:37:51,160 733 00:37:51,160 --> 00:37:54,240 734 00:37:54,240 --> 00:37:56,160 735 00:37:56,160 --> 00:37:58,120 736 00:37:58,120 --> 00:37:59,520 737 00:37:59,520 --> 00:38:02,840 738 00:38:04,360 --> 00:38:07,080 739 00:38:07,080 --> 00:38:09,880 740 00:38:09,880 --> 00:38:11,840 741 00:38:11,840 --> 00:38:15,280 We've got a potato fondant, a butter sauce, 742 00:38:15,280 --> 00:38:18,680 a beurre blanc, and then a pea puree as well. 743 00:38:18,680 --> 00:38:22,200 744 00:38:22,200 --> 00:38:23,400 745 00:38:23,400 --> 00:38:24,840 746 00:38:25,960 --> 00:38:29,840 Chocolate fondant, I think, is a scary, highly risky thing to do. 747 00:38:29,840 --> 00:38:31,960 748 00:38:31,960 --> 00:38:33,880 749 00:38:34,960 --> 00:38:37,840 I think he's pushing himself a little too hard. 750 00:38:37,840 --> 00:38:39,400 I hope I'm wrong. 751 00:38:41,560 --> 00:38:43,680 752 00:38:43,680 --> 00:38:46,240 753 00:38:46,240 --> 00:38:48,240 754 00:38:48,240 --> 00:38:50,360 755 00:38:50,360 --> 00:38:51,680 756 00:38:51,680 --> 00:38:53,440 757 00:38:53,440 --> 00:38:56,400 758 00:38:56,400 --> 00:39:00,360 759 00:39:00,360 --> 00:39:02,040 760 00:39:02,040 --> 00:39:03,760 761 00:39:03,760 --> 00:39:06,360 What's a Coquilles Saint-Jacques? 762 00:39:06,360 --> 00:39:09,360 763 00:39:09,360 --> 00:39:13,400 764 00:39:13,400 --> 00:39:16,440 765 00:39:16,440 --> 00:39:20,520 766 00:39:20,520 --> 00:39:23,000 767 00:39:23,000 --> 00:39:26,480 768 00:39:26,480 --> 00:39:28,600 769 00:39:28,600 --> 00:39:30,320 770 00:39:30,320 --> 00:39:33,720 771 00:39:33,720 --> 00:39:36,480 772 00:39:36,480 --> 00:39:39,320 773 00:39:39,320 --> 00:39:40,800 774 00:39:43,320 --> 00:39:46,480 775 00:39:46,480 --> 00:39:49,760 776 00:39:49,760 --> 00:39:51,480 777 00:39:51,480 --> 00:39:52,960 778 00:39:52,960 --> 00:39:55,000 779 00:39:57,000 --> 00:39:58,160 780 00:40:00,800 --> 00:40:04,080 781 00:40:05,000 --> 00:40:07,800 782 00:40:10,520 --> 00:40:14,600 Potato fondants, we know take 783 00:40:14,600 --> 00:40:16,840 a long time, so you've got to get that on quick. 784 00:40:16,840 --> 00:40:20,040 785 00:40:22,280 --> 00:40:24,080 786 00:40:24,080 --> 00:40:26,600 787 00:40:26,600 --> 00:40:29,320 788 00:40:29,320 --> 00:40:32,040 789 00:40:32,040 --> 00:40:33,440 790 00:40:41,040 --> 00:40:43,480 For me, this is the most difficult round that they're going to have. 791 00:40:43,480 --> 00:40:47,360 If they get through today, it should give them huge confidence 792 00:40:47,360 --> 00:40:51,120 to really press on and do well in this competition. 793 00:40:51,120 --> 00:40:53,400 794 00:40:53,400 --> 00:40:56,240 795 00:40:57,800 --> 00:41:01,680 796 00:41:01,680 --> 00:41:04,000 797 00:41:04,000 --> 00:41:06,240 798 00:41:06,240 --> 00:41:07,720 799 00:41:07,720 --> 00:41:09,040 800 00:41:09,040 --> 00:41:11,880 801 00:41:13,120 --> 00:41:14,600 Cheers. 802 00:41:16,080 --> 00:41:18,600 Mm! 803 00:41:18,600 --> 00:41:20,760 804 00:41:20,760 --> 00:41:22,760 805 00:41:22,760 --> 00:41:25,520 806 00:41:25,520 --> 00:41:28,920 Henry's making us prawn, coconut and tamarind curry. 807 00:41:28,920 --> 00:41:32,240 I love tender, juicy prawns. Tamarind, 808 00:41:32,240 --> 00:41:35,560 I love the sourness it brings. 809 00:41:35,560 --> 00:41:36,800 810 00:41:36,800 --> 00:41:39,760 811 00:41:39,760 --> 00:41:41,440 812 00:41:41,440 --> 00:41:43,600 813 00:41:43,600 --> 00:41:45,720 You got two minutes, Chef. 814 00:41:47,200 --> 00:41:50,080 Good to go. Let's go! 815 00:41:50,080 --> 00:41:51,920 816 00:41:53,200 --> 00:41:56,880 Hello. Thank you. 817 00:41:56,880 --> 00:42:00,560 818 00:42:00,560 --> 00:42:02,400 819 00:42:02,400 --> 00:42:05,280 820 00:42:05,280 --> 00:42:06,760 Thank you. 821 00:42:06,760 --> 00:42:08,240 Thank you. 822 00:42:11,680 --> 00:42:14,160 823 00:42:14,160 --> 00:42:17,760 824 00:42:17,760 --> 00:42:19,080 It's so yummy. 825 00:42:19,080 --> 00:42:21,400 The samphire is amazing in the sambal 826 00:42:21,400 --> 00:42:24,480 because it's that sea salty kind of element that's matching 827 00:42:24,480 --> 00:42:27,440 really nicely with the mango and the coconut. 828 00:42:27,440 --> 00:42:29,000 829 00:42:29,000 --> 00:42:33,280 830 00:42:33,280 --> 00:42:35,600 831 00:42:35,600 --> 00:42:37,840 832 00:42:39,560 --> 00:42:40,920 833 00:42:42,320 --> 00:42:43,600 834 00:42:43,600 --> 00:42:45,200 835 00:42:45,200 --> 00:42:47,000 That sweet mango, nuttiness of the 836 00:42:47,000 --> 00:42:50,040 coconut, salty samphire actually works. 837 00:42:50,040 --> 00:42:53,080 I think that's really, really clever. 838 00:42:53,080 --> 00:42:55,160 839 00:42:53,080 --> 00:42:55,160 840 00:42:55,160 --> 00:42:57,280 Dessert, we've got a roast nectarine, 841 00:42:57,280 --> 00:42:59,240 which is going to reduce those sugars, 842 00:42:59,240 --> 00:43:01,600 caramelisation, sweetness is going to come out. 843 00:43:03,600 --> 00:43:05,920 And then you've got mascarpone, and cardamom will give 844 00:43:05,920 --> 00:43:09,520 you some fragrant umami notes to the dish. 845 00:43:09,520 --> 00:43:13,560 846 00:43:13,560 --> 00:43:15,400 847 00:43:15,400 --> 00:43:18,120 Come on, Henry, keep your nerve, don't crumble now. 848 00:43:18,120 --> 00:43:20,120 849 00:43:20,120 --> 00:43:22,120 850 00:43:22,120 --> 00:43:23,760 Look at that! 851 00:43:23,760 --> 00:43:27,240 Yay! Well done, H. 852 00:43:29,360 --> 00:43:31,720 853 00:43:31,720 --> 00:43:32,880 854 00:43:32,880 --> 00:43:37,600 855 00:43:37,600 --> 00:43:39,080 856 00:43:42,000 --> 00:43:45,680 It does look just so pretty, doesn't it? 857 00:43:45,680 --> 00:43:47,080 858 00:43:47,080 --> 00:43:49,760 859 00:43:49,760 --> 00:43:52,360 860 00:43:52,360 --> 00:43:54,680 861 00:43:56,920 --> 00:43:59,880 862 00:43:59,880 --> 00:44:02,200 863 00:44:02,200 --> 00:44:04,600 The mascarpone is nice and smooth. 864 00:44:04,600 --> 00:44:07,080 Could do with a little bit more cardamom, 865 00:44:07,080 --> 00:44:09,880 but I think it was a very delicious dessert. 866 00:44:09,880 --> 00:44:12,480 867 00:44:12,480 --> 00:44:14,520 868 00:44:14,520 --> 00:44:17,280 869 00:44:17,280 --> 00:44:19,640 870 00:44:19,640 --> 00:44:21,320 871 00:44:21,320 --> 00:44:24,400 I'm loving the whisked mascarpone, and it's got cardamom. 872 00:44:24,400 --> 00:44:26,480 I think that's really, really clever. 873 00:44:26,480 --> 00:44:29,080 Just 15 minutes, please. Are we OK? 874 00:44:29,080 --> 00:44:30,680 875 00:44:30,680 --> 00:44:34,200 876 00:44:34,200 --> 00:44:37,200 Tave kosi's traditionally, like, a traybake 877 00:44:37,200 --> 00:44:40,840 which has rice and yoghurt and lamb inside it. 878 00:44:40,840 --> 00:44:42,520 I haven't seen it with sourdough 879 00:44:42,520 --> 00:44:45,000 and brown butter, but I think that'll be lovely. 880 00:44:45,000 --> 00:44:48,160 Oh, my word. 881 00:44:50,160 --> 00:44:52,040 Hello. 882 00:44:53,240 --> 00:44:56,720 883 00:44:58,560 --> 00:45:01,040 884 00:45:01,040 --> 00:45:04,800 885 00:45:04,800 --> 00:45:06,840 Thank you. 886 00:45:11,480 --> 00:45:14,440 The meatballs are very juicy, the yoghurt-y sauce is very, 887 00:45:14,440 --> 00:45:16,480 very salty and savoury, but I love that, 888 00:45:16,480 --> 00:45:18,080 particularly with the sourdough bread. 889 00:45:18,080 --> 00:45:19,320 890 00:45:19,320 --> 00:45:21,760 891 00:45:21,760 --> 00:45:25,480 892 00:45:25,480 --> 00:45:28,360 893 00:45:28,360 --> 00:45:30,400 894 00:45:31,960 --> 00:45:33,560 895 00:45:33,560 --> 00:45:35,000 896 00:45:35,000 --> 00:45:37,800 I'm not sure I could finish it all, it's very, very rich, 897 00:45:37,800 --> 00:45:41,120 and there isn't a great deal of cookery skill on show. 898 00:45:42,880 --> 00:45:45,680 899 00:45:45,680 --> 00:45:47,880 Anjeza's dessert is 900 00:45:47,880 --> 00:45:50,680 an espresso creme brulee with black sesame crumb. 901 00:45:50,680 --> 00:45:54,120 902 00:45:54,120 --> 00:45:56,880 903 00:45:56,880 --> 00:45:58,720 904 00:46:00,160 --> 00:46:03,320 905 00:46:03,320 --> 00:46:04,400 906 00:46:07,080 --> 00:46:08,840 907 00:46:08,840 --> 00:46:11,120 908 00:46:11,120 --> 00:46:13,240 909 00:46:13,240 --> 00:46:15,560 910 00:46:15,560 --> 00:46:17,880 Thank you. 911 00:46:20,520 --> 00:46:21,840 912 00:46:21,840 --> 00:46:23,520 913 00:46:23,520 --> 00:46:26,760 914 00:46:26,760 --> 00:46:28,760 915 00:46:33,920 --> 00:46:37,600 The Creme brulee was a little under-set, but I still enjoyed it. 916 00:46:37,600 --> 00:46:41,640 I like coffee, I like sesame. 917 00:46:41,640 --> 00:46:43,160 918 00:46:43,160 --> 00:46:46,160 919 00:46:46,160 --> 00:46:47,720 920 00:46:47,720 --> 00:46:50,120 921 00:46:50,120 --> 00:46:54,080 922 00:46:54,080 --> 00:46:56,040 Oh, no, that's not worked, has it? 923 00:46:58,280 --> 00:47:02,040 That's a lovely flavour. Deep, rich coffee, and the sesame 924 00:47:02,040 --> 00:47:04,920 seeds on top do give it a nuttiness. 925 00:47:04,920 --> 00:47:06,280 926 00:47:09,680 --> 00:47:12,080 Dan, is this the most stressful thing you've ever done in your life? 927 00:47:12,080 --> 00:47:13,680 928 00:47:13,680 --> 00:47:15,000 Come on. Come on. 929 00:47:16,800 --> 00:47:19,520 930 00:47:19,520 --> 00:47:22,520 931 00:47:23,840 --> 00:47:25,640 932 00:47:25,640 --> 00:47:28,600 933 00:47:28,600 --> 00:47:31,000 Good, vivid colour. 934 00:47:31,000 --> 00:47:32,080 935 00:47:32,080 --> 00:47:33,960 936 00:47:33,960 --> 00:47:36,600 Has it worked? 937 00:47:37,840 --> 00:47:39,360 938 00:47:39,360 --> 00:47:41,600 939 00:47:41,600 --> 00:47:43,760 I can't believe you've got this done, I'm really impressed. 940 00:47:46,280 --> 00:47:50,920 941 00:47:50,920 --> 00:47:55,800 942 00:47:55,800 --> 00:47:59,920 943 00:47:59,920 --> 00:48:02,720 944 00:48:02,720 --> 00:48:03,800 945 00:48:07,680 --> 00:48:10,080 946 00:48:10,080 --> 00:48:12,640 947 00:48:12,640 --> 00:48:15,960 The fondants are cooked nicely, and I like the flavour in the puree. 948 00:48:15,960 --> 00:48:20,320 949 00:48:20,320 --> 00:48:22,360 950 00:48:22,360 --> 00:48:24,080 951 00:48:24,080 --> 00:48:26,000 952 00:48:26,000 --> 00:48:27,640 953 00:48:27,640 --> 00:48:28,960 That fish is beautiful. 954 00:48:28,960 --> 00:48:32,240 He's got the skin crispy, the flesh is soft. 955 00:48:32,240 --> 00:48:35,280 That fondant is great. That's good cookery. 956 00:48:36,920 --> 00:48:38,560 15 minutes. If you can get 957 00:48:38,560 --> 00:48:41,280 a perfect fondant out, we might be at the races. 958 00:48:41,280 --> 00:48:43,120 959 00:48:43,120 --> 00:48:45,360 A chocolate fondant is a thing 960 00:48:45,360 --> 00:48:49,480 of unparalleled beauty... 961 00:48:49,480 --> 00:48:52,240 ..so I really, really hope he does a good one. 962 00:48:52,240 --> 00:48:53,760 963 00:48:53,760 --> 00:48:56,360 964 00:48:56,360 --> 00:48:59,200 965 00:49:00,440 --> 00:49:03,400 Hey! 966 00:49:04,760 --> 00:49:06,640 Yeehaw! 967 00:49:06,640 --> 00:49:09,040 I'm so impressed with this. 968 00:49:10,880 --> 00:49:13,440 969 00:49:13,440 --> 00:49:14,760 970 00:49:14,760 --> 00:49:18,200 Are we going to serve it or not? 971 00:49:18,200 --> 00:49:20,600 972 00:49:25,760 --> 00:49:28,880 Thank you. 973 00:49:28,880 --> 00:49:31,840 974 00:49:31,840 --> 00:49:33,760 975 00:49:33,760 --> 00:49:35,880 976 00:49:35,880 --> 00:49:38,040 977 00:49:38,040 --> 00:49:39,080 Aw, thank you. 978 00:49:43,360 --> 00:49:45,600 Mm! 979 00:49:45,600 --> 00:49:47,880 980 00:49:47,880 --> 00:49:50,000 981 00:49:51,920 --> 00:49:54,400 982 00:49:56,240 --> 00:49:57,360 983 00:49:57,360 --> 00:50:01,200 984 00:50:01,200 --> 00:50:02,280 985 00:50:02,280 --> 00:50:04,200 986 00:50:04,200 --> 00:50:07,520 It's super-rich. I feel like, is it 987 00:50:07,520 --> 00:50:10,000 Bruce Bogtrotter from Matilda, right now?! 988 00:50:10,000 --> 00:50:11,840 Like, it's so chocolaty. 989 00:50:11,840 --> 00:50:13,200 990 00:50:13,200 --> 00:50:15,160 991 00:50:15,160 --> 00:50:17,320 992 00:50:17,320 --> 00:50:21,040 993 00:50:21,040 --> 00:50:24,440 994 00:50:24,440 --> 00:50:26,520 995 00:50:26,520 --> 00:50:29,800 Lovely crust on the outside. 996 00:50:29,800 --> 00:50:32,640 Soft sponge, oozy middle. 997 00:50:32,640 --> 00:50:35,320 Shame we haven't got the Chantilly, but it's a good fondant. 998 00:50:37,640 --> 00:50:39,160 Gabi, 14 minutes. 999 00:50:39,160 --> 00:50:41,200 1000 00:50:41,200 --> 00:50:44,560 1001 00:50:44,560 --> 00:50:47,200 1002 00:50:47,200 --> 00:50:49,280 1003 00:50:49,280 --> 00:50:51,000 1004 00:50:51,000 --> 00:50:54,080 1005 00:50:54,080 --> 00:50:57,000 It's tricky, so let's hope that they get it right. 1006 00:50:57,000 --> 00:50:58,400 Go, go, go! 1007 00:51:01,880 --> 00:51:05,360 1008 00:51:05,360 --> 00:51:07,520 1009 00:51:07,520 --> 00:51:09,480 1010 00:51:09,480 --> 00:51:11,000 1011 00:51:16,360 --> 00:51:18,760 1012 00:51:18,760 --> 00:51:20,640 1013 00:51:20,640 --> 00:51:22,560 1014 00:51:22,560 --> 00:51:24,200 1015 00:51:24,200 --> 00:51:27,880 The crisp was a nice touch on the side, I enjoyed that. 1016 00:51:27,880 --> 00:51:30,920 1017 00:51:30,920 --> 00:51:33,320 1018 00:51:33,320 --> 00:51:35,120 The scallop's cooked, it is right 1019 00:51:35,120 --> 00:51:37,880 amount of cheese for me. It's rich, it's tangy. 1020 00:51:37,880 --> 00:51:40,600 Smooth, buttery mashed potato round the outside, I'm happy. 1021 00:51:40,600 --> 00:51:42,440 1022 00:51:42,440 --> 00:51:43,920 1023 00:51:43,920 --> 00:51:46,200 1024 00:51:47,280 --> 00:51:49,560 Herb-crusted lamb, we want the fat rendered, 1025 00:51:49,560 --> 00:51:51,320 which is tricky to do with a crust, 1026 00:51:51,320 --> 00:51:53,920 and we want the meat nice and pink. 1027 00:51:53,920 --> 00:51:56,360 1028 00:51:56,360 --> 00:51:58,240 1029 00:51:58,240 --> 00:52:00,720 1030 00:52:01,920 --> 00:52:05,960 1031 00:52:05,960 --> 00:52:09,280 Mm. That's good. 1032 00:52:09,280 --> 00:52:11,520 1033 00:52:11,520 --> 00:52:14,600 1034 00:52:14,600 --> 00:52:16,960 1035 00:52:16,960 --> 00:52:18,720 1036 00:52:19,920 --> 00:52:21,320 Ready to go? 1037 00:52:23,160 --> 00:52:25,600 1038 00:52:25,600 --> 00:52:28,640 1039 00:52:28,640 --> 00:52:30,760 1040 00:52:30,760 --> 00:52:33,800 1041 00:52:33,800 --> 00:52:36,080 Thank you. 1042 00:52:37,520 --> 00:52:39,080 1043 00:52:39,080 --> 00:52:43,120 1044 00:52:43,120 --> 00:52:45,400 1045 00:52:47,080 --> 00:52:48,400 1046 00:52:50,760 --> 00:52:54,400 1047 00:52:54,400 --> 00:52:56,200 The fondant was nice and soft 1048 00:52:56,200 --> 00:52:58,400 and seasoned and quite nice and salty. 1049 00:52:58,400 --> 00:53:01,280 I enjoyed that. 1050 00:53:01,280 --> 00:53:04,200 1051 00:53:04,200 --> 00:53:05,240 1052 00:53:05,240 --> 00:53:07,480 1053 00:53:07,480 --> 00:53:10,280 1054 00:53:10,280 --> 00:53:12,320 1055 00:53:12,320 --> 00:53:15,160 The fondant, absolutely perfect. That sauce is nice, 1056 00:53:15,160 --> 00:53:18,360 it's just too runny. And there's a lot of pea puree, 1057 00:53:18,360 --> 00:53:20,920 it's making it almost into a pea stew. 1058 00:53:20,920 --> 00:53:23,000 That aside, she's pulled it off. 1059 00:53:27,360 --> 00:53:31,040 Good standard in here today. A little chaotic at times, 1060 00:53:31,040 --> 00:53:33,680 but, John, there were some great cookery. 1061 00:53:33,680 --> 00:53:36,560 1062 00:53:37,960 --> 00:53:40,640 1063 00:53:40,640 --> 00:53:42,920 1064 00:53:42,920 --> 00:53:44,800 The curry with a bisque-type sauce 1065 00:53:44,800 --> 00:53:46,760 that he'd made out of the shells of the prawns, 1066 00:53:46,760 --> 00:53:50,080 I thought that was great. 1067 00:53:50,080 --> 00:53:52,360 1068 00:53:52,360 --> 00:53:55,360 1069 00:53:55,360 --> 00:53:59,280 I like Dan. He worked his socks off, that fellow, today. 1070 00:53:59,280 --> 00:54:02,400 Really good sea bass. 1071 00:54:02,400 --> 00:54:04,520 1072 00:54:04,520 --> 00:54:08,040 1073 00:54:08,040 --> 00:54:11,000 1074 00:54:11,000 --> 00:54:13,560 1075 00:54:13,560 --> 00:54:17,240 It was very rich. 1076 00:54:17,240 --> 00:54:21,920 Creme brulee, beautiful flavour. but the creme brulee didn't set. 1077 00:54:21,920 --> 00:54:25,320 1078 00:54:25,320 --> 00:54:28,440 1079 00:54:28,440 --> 00:54:31,280 1080 00:54:31,280 --> 00:54:32,920 1081 00:54:32,920 --> 00:54:34,560 The lamb rack was cooked well. 1082 00:54:34,560 --> 00:54:37,240 The fondant potato she got absolutely right. 1083 00:54:37,240 --> 00:54:41,480 But the sauce wasn't thickened. Puree, too much of it. 1084 00:54:41,480 --> 00:54:45,120 We can see fault with it. We can also see the ambition. 1085 00:54:46,680 --> 00:54:49,200 1086 00:54:49,200 --> 00:54:52,280 1087 00:54:52,280 --> 00:54:53,880 1088 00:54:53,880 --> 00:54:55,880 1089 00:54:56,840 --> 00:54:59,800 1090 00:54:59,800 --> 00:55:02,120 1091 00:55:02,120 --> 00:55:06,080 1092 00:55:16,640 --> 00:55:18,320 1093 00:55:18,320 --> 00:55:23,720 1094 00:55:27,560 --> 00:55:29,880 The contestant leaving us is... 1095 00:55:36,360 --> 00:55:38,120 ..Anjeza. 1096 00:55:40,280 --> 00:55:43,560 It was a very close-run thing. 1097 00:55:43,560 --> 00:55:46,120 1098 00:55:48,000 --> 00:55:50,320 1099 00:55:50,320 --> 00:55:55,160 1100 00:55:55,160 --> 00:55:57,120 Yes! 1101 00:55:57,120 --> 00:55:59,960 1102 00:55:59,960 --> 00:56:02,040 1103 00:56:02,040 --> 00:56:04,560 1104 00:56:04,560 --> 00:56:06,080 1105 00:56:06,080 --> 00:56:07,480 1106 00:56:07,480 --> 00:56:10,440 1107 00:56:10,440 --> 00:56:12,000 1108 00:56:12,000 --> 00:56:14,520 1109 00:56:14,520 --> 00:56:17,080 1110 00:56:17,080 --> 00:56:18,760 1111 00:56:18,760 --> 00:56:21,200 1112 00:56:25,280 --> 00:56:28,360 1113 00:56:28,360 --> 00:56:32,280 You're scaring me. 1114 00:56:32,280 --> 00:56:34,120 1115 00:56:34,120 --> 00:56:39,880 1116 00:56:39,880 --> 00:56:41,800 1117 00:56:43,800 --> 00:56:45,600 1118 00:56:45,600 --> 00:56:47,640 113745

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