All language subtitles for MasterChef.S19E03.1080p.HDTV.H264-DARKFLiX

It's the MasterChef quarterfinal,

and this week's four best cooks
are back.

I didn't think I'd get this far,
but now I just want

it more. Like, I want to stay
in this competition.

I get goose bumps just thinking
about where I'm at at the moment.

I can't wait to tell my dad
to watch this.

It'll probably bring a tear to his
eyes.

It's getting a bit more serious.

So, yeah, I feel like there's a bit
more riding on today.

I keep pinching myself thinking
I'm just dreaming.

I'm going to run in there
and just attack this challenge.

This is an absolutely huge round.

A bit of Picasso, that is, mate.

I mean, I'm doing my happy dance.

I can't stop smiling.

I absolutely love it.

They have got to cook to impress.

This is a dinner party like no
other.

I say bring it on.

This is a big day, no doubt
about it.

You are not just going to serve
your food to John and me today,

you are going to cook for the final
three of last year's MasterChef.

That is Radha, Pookie
and the champion, Eddie.

That is Radha, Pookie
and the champion, Eddie.

This is where pressure
really starts.

What we want from you are two
courses in one hour and 15 minutes.

We can only take the best cooks
with us.

Deliver something delicious

and you get yourself a place
in knockout week.

Ladies and gentlemen, let's cook.

Oh, yeah.

Rice, rice, rice.

Vanessa has got a slightly
dangerous wild side,

like blueberries in pasta.

This is not a dish that I love.

But underneath that is a very
passionate, very talented cook.

Biryani in the last round
was an absolute knockout.

I've tried my best to try and find
a balance between still being myself

I've tried my best to try and find
a balance between still being myself

and trying to please both
judges with sort of

more crowd-pleasing dishes.

Today, I'm really toning it back.

There are no bells and whistles
with this dish... OK.

..and I really hope that they like
it.

What are you doing, Vanessa?

Goan fish curry,
called a fish ambotik.

Some steamed rice and a Vanessa
salad.

It's a traditional Goan curry.

And in the Konkani language, ambot
means sour and tik means hot.

So it's quite an unusual curry.

It's tangy, it's a bit sour,
but it's still got a kick to it.

You seem really passionate
about this curry.

What are the links
between you and Goa?

So my parents are from Goa
and I want to showcase the heritage

that I'm from.

And this particular curry means
a lot to me, because if I close my

eyes, I can literally smell
my grandmother's house.

So, yeah, I hope I do it justice.

That is lovely!

Vanessa is cooking crowd-pleasers.

We've got a fish curry.

Now, that sauce
has to be really powerful.

It's got to be spicy, but not
too spicy you can't taste the fish.

It's a balancing act. On the side,

we've got a Vanessa salad.

Bombay mix with lots and lots
of herbs,

including mint and coriander.
Fantastic.

Where are my moulds?

We've got for dessert a chocolate

fondant with raspberries and some
cream.

Chocolate! With my chocolate
fondant, there's a hint of miso.

Chocolate! With my chocolate
fondant, there's a hint of miso.

A fondant for me, personally,
can be a bit sickly sweet.

The miso pulls it back a little bit
with a tiny bit of saltiness.

What troubles me is not
the fact that it's got miso in it,

just the fact
that it's a fondant and I've seen

so many fail.

Everything's going to plan.

Terri loves classic technique.

We've seen her make a
mille-feuilles.

The ice cream had basil,
and the sauce was balsamic vinegar.

She's daring, she takes a classic
idea and turns it on its head.

That wasn't supposed to happen.

Let's fish those out.

Are you going that inventive way
on these two courses as well?

A little bit. I'm cooking steamed

cod that's going to be dusted with
nori powder,

with wasabi and creme fraiche
sauce, baby turnips

and a Vietnamese rice cracker.

My dessert is going back to kind
of that classic style that I do.

So I'm doing a passion fruit
souffle.

Japanese flavours, is that something
you love? I've been lucky enough to

visit Japan. We went for the Rugby
World Cup. I could eat my way around

that country, I think, forever.
So I like to bring those influences

in to the food that I cook.

We've got a main course of steamed
cod, steamed all the way through,

so that when you touch it,
it's translucent and falls apart.

Across the top, she's making a crumb
from nori - sheets of seaweed,

Across the top, she's making a crumb
from nori - sheets of seaweed,

which are already salty and quite
well-flavoured.

With that we're getting

wasabi and creme fraiche sauce,
so we're going to get fiery

horseradish with sour sharpness
coming from the cream.

Well, that works quite nicely
with a piece of fish

as long as it's not overpowering.

If she does manage to get the
souffle

to rise, and fingers crossed,
let's hope she does,

it's got to be light and fluffy
throughout.

Risky.

There is room for things
to go wrong.

My souffle, if that doesn't rise,
then, yeah,

they're going to have a puddle
on a plate.

Happy with that.

MATTHEW:# Very good, very nice! #

Matthew has mastered the art
of really lovely

classic Caribbean flavours.

This is a dish that I'll remember,
you know? I love it.

I'd like to see Matthew deliver some
of the elegant presentation

he did in the first round.

I'm going to try a different
cuisine today.

I'm just trying to showcase my
versatility, to show it's not

just Caribbean food that I can cook.

It's a massive risk, but I always
say big risk, big rewards.

I am making a chicken ballotine
stuffed with truffle oil

and mushrooms, pomme mousseline
and red wine sauce. And dessert?

and mushrooms, pomme mousseline
and red wine sauce. And dessert?

A sticky toffee pudding with vanilla
ice cream and rum caramel sauce.

Whoa! Hey, Caribbean,

I have to get it in somewhere.
Is this the sort of food

you like to cook for your mates
when they come around?

Or a date, you never know. Yeah!

If I want to show off a bit,
then I'll cook this sort of dish.

HE LAUGHS

That should be enough.

Ballotine of chicken.

Oh, this is messy. Wrapping

the bacon around the outside.

He's going to poach it first,
and then he's going to fry it.

The chicken breast, I hope,
doesn't dry out.

I'm worried about the amount
of work he's given himself.

We've got ballotine, red
wine sauce, potato mousseline,

a sticky toffee pudding.

Ooh, hoo, hoo! And ice cream...

That's nice, that is.
..and a rum sauce.

Woo! Unless he sprouts another
pair of arms, I think

he could be in trouble.

It's coming together.

Slowly but surely,
it's coming together.

NICKOLAS:Right.

Nickolas has given us classic
French cookery technique.

But I'd like to see some of those
Latin flavours that he loves

that he gave us in the first round.

You grew up over here, so where did

you learn the flavours of South
America?

From my mum.
I grew up with a single mum.

She was out cleaning in the evenings
and she taught me all the skills

cos I had to cook the dinner
for her when she got back.

She didn't have a lot of money,
but she always saved her pennies

together and took me to different
countries and showed me the foods

of the world and I just fell
in love with it.

What do you want from today,
Nickolas?

I'm hungry, I'm passionate.
I just want to keep going.

And a place in the next round,
can you do it?

Fingers crossed.

What's inspired me today?
I'm going back to my roots.

I've shown them I could do
French technique,

now let's bring the Latin back
and show where my passion lies

and bring some spice back
into their life.

Oh, Nickolas, octopus, first of all,
cooked inside a pressure cooker.

That's proper pressure,
isn't it, Nickolas?

Definitely!
HE LAUGHS

It all is about cooking that
tentacle on that octopus properly.

Just get it nice and meaty.

That is being served on maize,
like a soft corn porridge.

And then he's going to drizzle
a smoky, peppery chilli

sauce over it.

It's spicy, though.

Bring it on!

And then we're having a tarte Tatin
made with pears.

And he's serving it with Chantilly
cream.

Mate, Greggy heaven.

20 minutes left before the first
courses go out!

It's just feeling so unreal to be
back here,

feeling like I'm home again.

Like I want to shout when I arrive,

like, "Honey, I'm home!"

SHE LAUGHS

Life since MasterChef has completely

changed, and it's changed
for the better.

I'm a private chef,

I do private catering and dining.

MasterChef's allowed me to do that.

Yeah, it's phenomenal.

This challenge, eight plates of food
in one hour, 15 minutes,

the contestants will be feeling
the pressure.

I remember I was. I was sweating,
I was thinking,

"How am I going to overcome
this challenge?"

It's huge.

Guests have arrived,
and they have a look of expectation

on their face.

I'm so pleased I'll be sitting
on this side and not standing there.

Vanessa, you seem like in control.

Yeah, I'm good. Yeah.

Ready.

So, Vanessa for the main
course is giving us

Goan fish ambotik served
with rice and a herb salad.

What I'm going to look
for, the Goan curry

not going to overpowering the fish.

That's how I wanted it, it's fine.

These look really pretty,
but are we ready to go?

We've got two minutes.
Yeah, I will be.

The herb salad, I think,
should be really vibrant,

packed full of flavour, freshness.

You've got Eddie and Radha
in there who know a thing or two

about the food of India.
I know, it's what's terrifying.

HE LAUGHS

Rice is always a bit of a challenge
in the MasterChef kitchen,

I think, isn't it? Oh, yes!
SHE LAUGHS

It smells great!

That looks fantastic.

All right, good to go.

Yay! Come on! Whoa!

Beautiful!

Hello!

Thank you.

LAUGHS: Matches your outfit!

Today, I have cooked a traditional
Goan fish ambotik served with some

Today, I have cooked a traditional
Goan fish ambotik served with some

steamed rice and a Vanessa salad.

It's all the bits that I like
from a salad, so no lettuce.

SHE LAUGHS
I hope you enjoy!

Thank you. Thank you.Thank you.

It looks fantastic.

I love the idea of it being served
in a tiffin tin.

I love the way she cooked the fish.

I think it's delicate enough,
it's just, like, not too mushy,

so I'm impressed.

The fish curry. There's a nice,
gentle warmth that builds

at the back of the palate, which I
think is really nice.

I've not had the fish,
being a vegetarian and all,

but the salad is genius.

It's so hot, that sauce,

but then you've got the cooling
from the salad.

I'm really enjoying this dish
from Vanessa,

I think it's amazing.

Yummy!

The fish is collapsing into nice
slices.

This is a lovely, lovely dish.

The spice mix around the fish
is beautiful.

It's creamy, but at the same
time, it's really rich.

That's great!

You've got to get moving,
you've got 14 minutes. OK.

How long have they got to be in the
oven for? 12. OK.

The timing for the chocolate

fondant - got to be perfect,
otherwise it's not oozing out,

and then we're going to end
up with a flop.

OK.

Pfft.

Oh, yes! They're rising beautifully!
They are. Oh, they've puffed up.

TIMER BEEPS

Oh! All right. Am I good to go?

Yeah. Come on!

Righty-o.

Oh-oh. We have to go.

We've got the raspberries soaked
in that plum sort of liqueur.

So, yeah, it'll be really
interesting to see

all those flavours working together.

You're doing all right, actually.

Hello.

Thank you.

Today, you have a chocolate fondant.

It has a hint of miso in,

so it should have a saltiness,
and some raspberries soaked

in a Japanese plum liqueur.

Amazing!Hope you enjoy.

I just really hope that some
of it was runny inside.

I didn't even get a chance to check.

Oh, I feel sorry for Vanessa
because my one is no good.

I'm not tasting much of the miso.
I know it only said a hint of miso,

but I would have wanted
a little bit more.

It's a shame because the chocolate
fondant itself tastes amazing.

You can't get any of that alcohol
on the raspberries.

I think that would have brought
another dimension.

Some really interesting ideas
and flavour combinations,

but I don't think she's quite
pulled it off.

It's the raspberries and miso
I'm finding unusual.

Together with chocolate, there's a
lot going on in that plate.

That's not cooked enough in there,

but it's a nice idea
and it tastes good.

Terri, you've got about eight
minutes.

Terri's doing a lot in this dish.

Very ambitious, but, hopefully,
she'll pull it out the bag.

I really like the look of
this, Terri, and it smells good.

I'm intrigued as to how she's going
to balance the dish with the wasabi.

I'm intrigued as to how she's going
to balance the dish with the wasabi.

Some amazing-sounding Japanese
flavours going on.

Make my mouth like water already,
so I can't wait for this.

I say, I say, what a lovely dish.

Wow! It's like it's got a wedding
veil on.

Splendid! Let's go!

Go, go, go. Thank you.

Thank you.

So today I've cooked
for you steamed cod, dusted in nori

powder, on a bed of creme
fraiche and wasabi sauce,

with poached baby turnips,

a Vietnamese rice cracker
and samphire.

Looks fantastic, really does!

Enjoy, guys. Thank you.

Just beautiful visually,
and the flavour just match.

We've got a little bit of the
bitterness from the poached turnip,

that is beautiful as well.

The fish has been cooked perfectly.
That nori powder on the top,

which really adds a lot of depth,
almost like a seasoning.

And I'm coming to eat at Terri's
house.

THEY LAUGH

The wasabi in the creme
fraiche sauce getting the kick,

I absolutely love it.

She's steamed that piece of fish
like an expert, and there's enough

of that wasabi to make
it a little bit mustard-y.

I am in love with that.
It's a fantastic dish.

Terri, you've got 15 minutes for
your dessert.

Perfect.

Are you all right? I'm good, yes.
Great.

Just to sugar my moulds.

Terri is definitely brave
to give us a souffle, and pairing

it with the passion fruit,

I think that's genius,
cos passion fruit is almost

a sour fruit.

It's going to be a tense few moments
for Terri while she's staring

at that oven to make sure
that her souffle's going to rise.

Yeah, fingers crossed
they come out as planned.

Look at that! Come on!

Hey-hey!

Boom! Let's go!

OK.

Hey!

Thank you so much.

Breathe!

THEY LAUGH

It's a really technically well-made
souffle, got that perfect rise.

You do get that intense
passion fruit flavour.

I mean, I'm doing my happy dance.
I can't stop smiling

every time I get my spoon
and I go into this dessert.

I absolutely love it.

I think this is a little bowl
of passion.

Absolutely stunning.
Very light, airy.

Everything that I look
for in souffle.

Love it! Yeah, I can't stop eating
this now.

Oh, that's clever, that's skilful.

It is a delicious, delicious
dessert.

Risen up beautifully,

it looks fantastic,
it's a really bold statement.

They rose, my souffles rose!

Ooh. Ah, yeah.

That was...what a day!
SHE LAUGHS

Pots on the floor, blenders on the
floor.

Have you got mess everywhere else?
LAUGHS:I know.

That's exactly what it is.

You've got about 23 minutes left.

23 minutes left?

Ballotine, a really technical dish,
he's got to ensure that the chicken

has been stuffed nicely
with a good amount of filling.

Some classic combinations here,
so, looking forward to this.

Chicken's ready to go?

It should be... Happy?

Could be better, could be better.

Well, I'm amazed you've got
this out, my friend.

Sauce to go? That red wine sauce,

it needs to have that nice
depth of flavour.

You need to get these plates out
now, Matthew. OK.

Yeah, there's a lot
going on with this dish.

OK! Are we ready? Yep.

Well done, my friend. You got
it out. Well done.

Thank you.No worries.

Today, I've made for you

chicken ballotine stuffed
with truffle mushrooms, wilted

spinach, pomme mousseline potatoes,

crispy chicken skin
and red wine sauce.

Thank you. Thank you.

Well, I think the ballotine's
made well. It's tightly tight

and cut very nicely.

Pity the crispy chicken
skin is not crispy any more.

The pomme mousseline, or as we call
it up in Yorkshire, some mash,

it's got great flavour, but sadly,
it just needed

to be a little bit smoother.

I'd love a bit more filling, a bit

more of that earthy mushroom
flavour,

and the sauce is quite
overpoweringly sweet.

It's not perfect, but I am
really impressed that Matthew's

actually managed to get
this all done.

That sticky toffee needs
to be really indulgent.

There needs to be loads
of rum in the sauce.

Smell that.

Aye!

I'm really going to look forward
to try the rum caramel.

Phew! Phew!

Do you reckon that'll put hair
on their chest?

LAUGHS:Yeah!

One more for good luck.

HE LAUGHS

OK.

It's a real far departure from your
normal style, isn't it, Matthew?

It is, it is.

Normally, I don't eat sweet that
much, but I actually want to try

Normally, I don't eat sweet that
much, but I actually want to try

all this and see whether he can
change my mind.

Ice cream? We are now running
behind.

They're ready, they're waiting.

Thank you. Thank you.

So I prepared for you a sticky
toffee pudding served

with rum caramel sauce and vanilla
ice cream.

Thank you, guys, hope you enjoy.

Thanks a lot. Thank you.

As far as the sponge goes,
it's cooked really nicely.

It's moist, it's got a nice flavour.

I think the caramel sauce
is spot on,

you've got that nice warmth of rum.

When you eat it all together,
it's a good dessert.

It's very sweet for me. Wow.

I feel like I'm going
to be hyper kid now, like running

around the room.

The ice cream, I would have liked

a little bit more vanilla in there,
but it's brave

to do a sticky toffee pudding
and not present

it in the traditional way.

A sticky toffee pudding
is a beautiful thing.

Pudding, sauce, ice cream.

It's good.

Why it's been cut up into bits
and made pretty patterns of,

I'm not quite sure.

HE BLOWS LIPS

My gosh! I'm just glad
that it's all over and done with.

I can kind of...sigh.
HE SIGHS

Just a horrible waiting game now

just to see if you done enough,
really.

Oh, my gosh!

Nickolas's main course,
grilled octopus.

I think cooking octopus
within an hour,

that's a big challenge.

I don't want to be, like,
chewing the tentacle.

So we shall wait and see
how it's going to turn out.

Nice. Very artistic.

A bit of Picasso, that is, mate,
bit of Picasso.

HE LAUGHS

I like this.

We've got flavours from South,
Central America here.

Happy with the flavours?
Flavours are bang on, yeah.

It's got to pack a punch.

Well done.

There you are. Thank you.

So we have chargrilled octopus
with an ancho and chipotle

sauce with maize.

Amazing! Thank you. Thank you.

Octopus cooked to perfection.

It's got just the right amount
of give, a really nice texture.

I love the bacon on the maize
as well. Delicious!

Absolutely yummy.

A bit of smoky chilli,

a little bit of warmth in the sauce.

Some excellent skill and excellent,
excellent cooking.

Octopus is absolutely perfect.

Meaty, not slippery, not
too dry, not too bouncy.

That chilli sticky jam is lovely.

It's smoky and slightly sharp
and sour and really, really rich.

That's great!

So, after the octopus, now we're
going to have pear tarte Tatin

So, after the octopus, now we're
going to have pear tarte Tatin

served with Chantilly cream.

What is Nickolas going to present
here to us?

I want something that's going
to wow me.

I'm sure it's going to be a nervous
moment for Nickolas

when he's in that kitchen, turning
out that pear tarte Tatin.

Woo, woo, woo, woo, that was hot!

Hopefully, it will come out the way
he wants it to come out.

Happy with that? I wish it was a
little bit more brown on the top,

but if the taste's there,
that's the main thing as well, so...

The pears should be beautifully
tender,

the caramel should be really dark
but not bitter.

You're on time, your food's
cooked, it looks good.

You're doing well.

Hey, they're ready for us now.

Flower! Pretty flower!

Hello again.
HE CHUCKLES

You seem quite relaxed.

Not inside!
THEY LAUGH

I've got a pear tarte Tatin for
you with some Chantilly cream.

Amazing, thank you!Thank you.

The tart is quite thin, but I quite
like it that way as well,

so I really enjoyed this.

The Chantilly cream,

I'm happy that it's not
been over-whipped and I love

that addition of that lemon zest
on top because it sort of gives

the mouth a bit of respite
from all of that sweetness.

The caramel, I think, could have
been taken a little bit further,

a little bit darker, but
I still happily ate it.

It's a really tall order to get
a tarte Tatin perfectly cooked

in an hour and 15 minutes.

It's not the smartest tarte Tatin
I've ever seen, but it's comforting,

it's soft, the fruit is cooked,
it's nice.

Yeah, a bit emotional.

I, like, I did my best, but I just
think I could have done better.

I, like, I did my best, but I just
think I could have done better.

I thought that was a great
quarterfinal.

I have feasted today on some
brilliant dishes.

It has to be said that on a day
of great cooks, there was one person

It has to be said that on a day
of great cooks, there was one person

who stood out,

and that was Terri.

Her food was great.
It was daring, it was exciting.

The dining room loved it,
we loved it.

Ah, Terri's going through.

The other three did some
good cooking, but there are also

a few issues. We really liked

Vanessa's Goan curry, the guests
in the dining room enjoyed

it as well. If there was any issue
at all, it was probably

the chocolate fondant.

Matthew did a huge amount of work,
but, for me, that main course

Matthew did a huge amount of work,
but, for me, that main course

didn't turn out the way
it really should have.

I really enjoyed Matthew's sticky
toffee pudding, but Pookie thought

Matthew's dessert was a little
too sweet.

And the way in which it was all put
together on the plate,

I found that quite challenging.

Nickolas has shown lots of
Latin American passion, and we got

those lovely chilli, hot,
delicious sauce with the octopus

and the maize.

Nickolas's tarte Tatin,

all right, I have to admit, there
were some technical issues with it,

but I enjoyed eating it, John.

And so did the guests in the dining
room.

We said at the start of this,
we can only take the best cooks

with us. Who goes through to
knockout week with Terri

and who's going home?

I just hope they can see the passion
that I have inside of me.

I'm very competitive and ambitious
and I want it to go further.

I really hope I can.

I'm just going to sit with my
fingers and toes crossed.

I'm not ready to go home, I want to
go into the next round.

Competition's really tough
at this stage,

and a small mistake or a big
mistake can send you home.

Yeah. I can't do much more now,

just hope for the best,

prepare for the worst, right?

Well done, you four.

We've got the thoughts
and the critique of the guests

in the dining room.

By and large, pretty impressed.

We said we can only take
the best cooks through.

One of you is leaving
the competition.

The person leaving us is...

..Matthew.

Thank you so much, guys.
Well done, bro.

Thank you, thank you.

I'm a bit gutted, I'm not
going to lie,

but it's been an amazing experience
from the very first day to the last.

I will never forget, the years
to come, it's just been fantastic.

Congratulations, you're through
to knockout week.

Oh, my God, well done!

Brilliant.

Shaking like a leaf.

I really thought I was going.

I didn't think I was going through.

It just feels like a dream.

Now I'm here, I just want it
more and more.

I came here with the attitude

of I just want to see
how far I can get.

But then once you get a taste
of that kitchen, I just want to do

it till the very end.

I feel on top of the world.

Yeah, I'm ready for the next
round now, bring it on.

Next time, nine new hopefuls...

Spice, spice,

I love my spice. ..audition
for the right to wear a coveted

MasterChef apron...

Double-handed, wow! ..and secure
their place in the competition.

Double-handed, wow! ..and secure
their place in the competition.

The young fellow's got talent.

I think it's banging!