Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:02,040 --> 00:00:04,055
It's the MasterChef quarterfinal.
2
00:00:05,360 --> 00:00:08,375
And this week's four
best cooks are back.
3
00:00:12,680 --> 00:00:16,215
Being in the quarterfinals,
it's absolutely amazing.
4
00:00:18,800 --> 00:00:22,175
It's kind of a blur
of excitement and stress
5
00:00:22,200 --> 00:00:25,655
and, you know, more excitement
and a bit more stress.
6
00:00:28,120 --> 00:00:30,895
It's just unbelievable
to get this far.
7
00:00:30,920 --> 00:00:33,495
| really enjoy cooking
for John and Gregg.
8
00:00:33,520 --> 00:00:35,535
It just feels unreal.
9
00:00:37,760 --> 00:00:40,615
Everyone here is absolutely
hungry for it.
10
00:00:40,640 --> 00:00:42,695
I'm as ready as I can be.
11
00:00:43,920 --> 00:00:46,975
Tonight, their toughest
challenge so far...
12
00:00:47,000 --> 00:00:49,735
Oh, God. Where's my tea towel?
There it is.
13
00:00:49,760 --> 00:00:53,655
...stands between them
and a place in knockout week.
14
00:00:53,680 --> 00:00:56,215
Rushing. I am rushing.
15
00:00:56,240 --> 00:00:58,295
That is delicious.
16
00:00:58,320 --> 00:01:02,575
The competition this quarterfinal
is absolutely ferocious.
17
00:01:04,520 --> 00:01:08,815
I'm loving this. I think this is
going to be an absolute beauty.
18
00:01:23,800 --> 00:01:26,295
Welcome to
a MasterChef quarterfinal.
19
00:01:26,320 --> 00:01:30,095
We want you today
not just to impress us,
20
00:01:30,120 --> 00:01:34,055
but to really impress guests
we've invited into the dining room.
21
00:01:35,680 --> 00:01:40,055
You have a finalist
and two champions of MasterChef -
22
00:01:40,080 --> 00:01:45,775
Alexina Anatole, Dhruv Baker
and Thomas Frake.
23
00:01:47,040 --> 00:01:49,735
I need to tell you, we can only
take the best cooks with us.
24
00:01:52,320 --> 00:01:55,575
You know what you've got to do -
deliver, impress,
25
00:01:55,600 --> 00:01:58,335
get yourself a place
in knockout week.
26
00:01:58,360 --> 00:02:01,615
Ladies and gentlemen, one hour
and 15 minutes, two courses.
27
00:02:01,640 --> 00:02:03,655
Your first course in one hour.
28
00:02:03,680 --> 00:02:05,375
Let's cook.
29
00:02:17,560 --> 00:02:20,215
We've seen a tart inspired
by breakfast cereal.
30
00:02:20,240 --> 00:02:22,295
I find that delicious, my friend.
31
00:02:22,320 --> 00:02:25,495
We've seen a lemon tart,
beautiful and elegant.
32
00:02:25,520 --> 00:02:29,255
In between that, he gave us a
savoury dish we weren't sure about.
33
00:02:29,280 --> 00:02:32,775
Well, he's got two dishes today
and they've both got to be perfect.
34
00:02:32,800 --> 00:02:35,815
I am determined to stay
in the competition
35
00:02:35,840 --> 00:02:37,775
and do my dish proud today.
36
00:02:37,800 --> 00:02:39,935
And I think most importantly,
37
00:02:39,960 --> 00:02:42,695
put a little pinch
of nostalgia in there.
38
00:02:44,440 --> 00:02:47,735
Robin, happy to be in the
quarterfinal? I'm incredibly happy.
39
00:02:47,760 --> 00:02:49,615
What are you going to cook for us?
40
00:02:49,640 --> 00:02:52,855
So today I'm cooking two courses
with the theme of corn.
41
00:02:52,880 --> 00:02:55,615
Fried chicken with a fondant potato
42
00:02:55,640 --> 00:02:59,935
and then a corn veloute, which
is split with some chorizo oil.
43
00:02:59,960 --> 00:03:05,255
For my second course, I'm making
a corn cereal steeped panna cotta
44
00:03:05,280 --> 00:03:08,135
with a corn cereal crumb
45
00:03:08,160 --> 00:03:10,895
and a little bit
of butterscotch sauce.
46
00:03:10,920 --> 00:03:13,295
You like breakfast
cereal then, Robin?
47
00:03:13,320 --> 00:03:15,095
I do like breakfast cereal.
48
00:03:15,120 --> 00:03:18,335
I just realised it's a theme
running through my dishes!
49
00:03:21,160 --> 00:03:23,295
He's going to do
buttermilk fried chicken.
50
00:03:23,320 --> 00:03:27,175
It needs to be crispy on the outside and the
flesh still needs to be lovely and moist.
51
00:03:27,200 --> 00:03:30,455
Sweetcorn veloute, a lovely,
velvety sauce rich with sweetcorn.
52
00:03:31,800 --> 00:03:33,575
It could be delicious.
53
00:03:33,600 --> 00:03:37,415
A fondant potato. John, we've seen
loads of them fail in this competition.
54
00:03:37,440 --> 00:03:41,135
When you put your knife through it,
there shouldn't be any give at all.
55
00:03:41,160 --> 00:03:44,695
Dessert's a panna cotta
flavoured with a corn cereal.
56
00:03:44,720 --> 00:03:46,215
Great idea.
57
00:03:46,240 --> 00:03:49,975
We want a perfect, lovely,
wobbly little tower.
58
00:03:50,000 --> 00:03:51,815
Let's do this, guys.
59
00:03:53,280 --> 00:03:55,535
Oh, go back in there.
60
00:03:55,560 --> 00:04:00,335
Chart ya, our coffee roaster
of Thai origin, is truly ambitious.
61
00:04:00,360 --> 00:04:02,495
Oh, my God. This is really good.
62
00:04:02,520 --> 00:04:05,815
She's really keen to show loads
and loads of technique
63
00:04:05,840 --> 00:04:07,735
and knowledge in every dish.
64
00:04:09,600 --> 00:04:12,215
I still have a lot more to come.
65
00:04:12,240 --> 00:04:16,495
There's a lot more in my pocket
that I want to show them.
66
00:04:19,520 --> 00:04:23,455
Today I'm bringing you to Bangkok,
have some street food there.
67
00:04:23,480 --> 00:04:25,695
We're going to the
pork meatball stall.
68
00:04:25,720 --> 00:04:28,375
You know the grilled pork meatballs
on the skewer? Yeah.
69
00:04:28,400 --> 00:04:30,455
Served with sweet chilli
dipping sauce.
70
00:04:30,480 --> 00:04:33,135
And then we're going to go
for larb gai.
71
00:04:33,160 --> 00:04:35,255
It's like a spicy chicken salad.
72
00:04:35,280 --> 00:04:37,175
Why do you love these dishes?
73
00:04:37,200 --> 00:04:39,975
This is the dish that I've been
eating since I was young.
74
00:04:40,000 --> 00:04:42,575
This is actually Thai food
in another level,
75
00:04:42,600 --> 00:04:44,575
in the MasterChef level.
76
00:04:47,160 --> 00:04:50,655
I want to feel as though
I'm being transported into Bangkok.
77
00:04:50,680 --> 00:04:52,815
We have pork meatballs first.
78
00:04:52,840 --> 00:04:55,175
That pork has to be
wonderful and moist
79
00:04:55,200 --> 00:04:58,335
and it's got to have a lovely
charring on the outside.
80
00:04:58,360 --> 00:05:01,895
Then she's making larb gai,
a minced chicken salad.
81
00:05:01,920 --> 00:05:04,615
A larb is ferociously hot.
82
00:05:04,640 --> 00:05:07,295
Oh, it's going to be really hot..
83
00:05:08,280 --> 00:05:10,335
...for sure.
84
00:05:10,360 --> 00:05:13,775
She's serving it with fried rice,
with chilli jam.
85
00:05:13,800 --> 00:05:17,135
So we got chilli chicken
on chilli jam.
86
00:05:17,160 --> 00:05:20,815
I don't think these are dishes that
Chariya's dreamed up for MasterChef.
87
00:05:20,840 --> 00:05:24,295
I think these are dishes that she's
been cooking for many, many years.
88
00:05:24,320 --> 00:05:26,855
And that fills me
with absolute confidence.
89
00:05:30,000 --> 00:05:32,415
Chris is a performance artist
90
00:05:32,440 --> 00:05:36,535
and there is the flamboyant
and the theatrical in his dishes.
91
00:05:39,840 --> 00:05:43,095
I think this is restaurant worthy.
Oh, thank you.
92
00:05:43,120 --> 00:05:46,975
Chris today has got to wow the
guests as much as he has wowed us.
93
00:05:50,000 --> 00:05:52,135
I'm going to make for you today
94
00:05:52,160 --> 00:05:56,775
pan fried cod loin, crushed
new potatoes with garlic chives,
95
00:05:56,800 --> 00:06:00,455
a butter sauce with some chive oil
going through the butter sauce.
96
00:06:00,480 --> 00:06:03,855
And at the same time, you've got to
do a dessert. What's your dessert?
97
00:06:03,880 --> 00:06:06,335
Asian pear poached in mulled wine.
98
00:06:06,360 --> 00:06:08,695
Because I'm a lover of Christmas.
99
00:06:08,720 --> 00:06:11,455
These dishes seem pretty
conservative for you.
100
00:06:11,480 --> 00:06:13,935
None of the flamboyance
of previous dishes.
101
00:06:13,960 --> 00:06:15,815
These are family favourites.
102
00:06:15,840 --> 00:06:18,975
I've cooked these for family
and they've loved them.
103
00:06:20,400 --> 00:06:23,575
Crushed potatoes, butter sauce
and a piece of cod.
104
00:06:23,600 --> 00:06:27,255
The fish has got to be cooked so that
the skin is crispy and then fall apart.
105
00:06:27,280 --> 00:06:29,375
Crushed potatoes,
you've got to get right.
106
00:06:29,400 --> 00:06:32,535
They've got to have lots and lots
of butter going through them.
107
00:06:32,560 --> 00:06:35,735
I love an Asian pear, not as sweet
as a standard Conference pear
108
00:06:35,760 --> 00:06:38,815
that we would get,
but much more juicy.
109
00:06:38,840 --> 00:06:41,215
He's got mulled wine
going on in there.
110
00:06:41,240 --> 00:06:44,215
It should have the smell
and possibly the flavour
111
00:06:44,240 --> 00:06:47,255
of cinnamon and star anise,
the flavours of Christmas.
112
00:06:49,560 --> 00:06:51,335
Chantilly cream.
113
00:06:51,360 --> 00:06:53,935
Mate, you can't go far wrong
on a Gregg Wallace dish
114
00:06:53,960 --> 00:06:56,455
if you put a great big
dollop of Chantilly.
115
00:06:56,480 --> 00:06:57,935
Delicious.
116
00:06:59,680 --> 00:07:02,695
I'm ready for a new change.
I'm ready to cook.
117
00:07:02,720 --> 00:07:04,655
I really want it. It's there.
118
00:07:04,680 --> 00:07:07,455
It's in my reach
and I've just got to get it.
119
00:07:07,480 --> 00:07:09,335
This means everything.
120
00:07:09,360 --> 00:07:11,975
I can't fire breathe
for the rest of my life,
121
00:07:12,000 --> 00:07:14,615
so this is my other passion.
122
00:07:14,640 --> 00:07:17,455
# We love your food. #
123
00:07:18,680 --> 00:07:20,095
Thank you.
124
00:07:22,160 --> 00:07:24,815
I think Josh has got
a really good palate
125
00:07:24,840 --> 00:07:27,015
and a really, really good touch.
126
00:07:27,040 --> 00:07:30,735
He takes everyday ingredients
and gives them real style.
127
00:07:32,000 --> 00:07:34,015
Top marks for theatre, Josh.
128
00:07:35,000 --> 00:07:37,895
All is going to plan.
129
00:07:37,920 --> 00:07:41,535
This competition is
the single most intense thing
130
00:07:41,560 --> 00:07:43,335
I've ever done in my life.
131
00:07:43,360 --> 00:07:45,455
Oh, God. Where's my tea towel?
There it is.
132
00:07:45,480 --> 00:07:47,655
You do it at home
and you're well within time.
133
00:07:47,680 --> 00:07:50,495
And then your challenge starts
and you look at your timer
134
00:07:50,520 --> 00:07:53,775
and 20 minutes is already gone
and you've just peeled a potato.
135
00:07:55,240 --> 00:07:56,815
Josh. Hello.
136
00:07:56,840 --> 00:07:58,535
What are your two courses?
137
00:07:58,560 --> 00:08:02,895
My starter is going to be
an egg yolk and ricotta ravioli.
138
00:08:02,920 --> 00:08:07,055
The idea is you cut into the ravioli
and it almost kind of sauces itself.
139
00:08:07,080 --> 00:08:10,455
Great. And then for my main,
I'm doing a chicken breast,
140
00:08:10,480 --> 00:08:12,615
carrot puree, king oyster mushroom
141
00:08:12,640 --> 00:08:15,215
and some crispy chicken skin
as well.
142
00:08:15,240 --> 00:08:17,695
What's your backup if your ravioli
doesn't work?
143
00:08:17,720 --> 00:08:20,295
There is no backup.
There's not time for a backup.
144
00:08:20,320 --> 00:08:23,055
There's nothing that can be done.
I just have to nail it.
145
00:08:26,520 --> 00:08:30,175
Josh is playing with fire on that
first course, an egg yolk ravioli.
146
00:08:30,200 --> 00:08:32,295
He's got to make pasta first.
147
00:08:32,320 --> 00:08:36,415
He's got to then fill the actual pasta and
seal it without the egg yolk busting open.
148
00:08:36,440 --> 00:08:38,655
I'm not overly happy with my pasta.
149
00:08:38,680 --> 00:08:42,015
It's servable,
but I'm not thrilled with it.
150
00:08:42,040 --> 00:08:44,055
Chicken breast sous vide,
151
00:08:44,080 --> 00:08:47,375
cooked in a water bath
to keep the breast moist.
152
00:08:48,760 --> 00:08:51,775
On top of a carrot puree.
Very, very classic.
153
00:08:51,800 --> 00:08:54,375
He's got to be absolutely
bang-on with his cookery
154
00:08:54,400 --> 00:08:57,975
because it's hardly a surprise to me,
you and the guests in the dining room
155
00:08:58,000 --> 00:09:00,655
and they are going to focus
on the technique.
156
00:09:00,680 --> 00:09:03,295
You are halfway
on your first course.
157
00:09:08,320 --> 00:09:11,535
Every year, the standard just gets
higher and higher and higher.
158
00:09:11,560 --> 00:09:16,095
And as such, we as judges keep
luckily expecting more every year.
159
00:09:18,920 --> 00:09:21,495
I do feel nervous for the
contestants in this round.
160
00:09:21,520 --> 00:09:23,615
It is a challenge
trying to get the balance
161
00:09:23,640 --> 00:09:27,415
between doing something impressive,
but also giving yourself enough time
162
00:09:27,440 --> 00:09:29,615
to really deliver
to a high standard.
163
00:09:29,640 --> 00:09:32,175
But I'm excited to see
what they produce today.
164
00:09:34,040 --> 00:09:36,735
I don't want to see plates
that are trying too hard
165
00:09:36,760 --> 00:09:38,935
and trying to over impress.
166
00:09:38,960 --> 00:09:40,815
I just want to eat well today
167
00:09:40,840 --> 00:09:43,615
and just taste some really
well executed plates of food,
168
00:09:43,640 --> 00:09:46,295
where you get an idea
of what the cooks are about.
169
00:09:46,320 --> 00:09:48,655
Cheers, guys. Good to see you all.
Cheers. Cheers.
170
00:09:48,680 --> 00:09:50,735
Here's to some cracking food.
171
00:09:54,080 --> 00:09:56,615
Right, Robin,
you've got four minutes.
172
00:10:01,240 --> 00:10:03,735
Robin's main, Corn Meal Part 1.
173
00:10:03,760 --> 00:10:05,655
I'm intrigued immediately.
174
00:10:05,680 --> 00:10:08,215
Smelling good.
Smelling really good.
175
00:10:08,240 --> 00:10:10,815
We obviously want a lovely,
crunchy,
176
00:10:10,840 --> 00:10:14,055
almost crispy outside
to that buttermilk chicken.
177
00:10:14,080 --> 00:10:18,055
Hopefully, he's used something like
thigh, so it's lovely and juicy in there.
178
00:10:18,080 --> 00:10:19,895
Whoa, looking good.
179
00:10:19,920 --> 00:10:21,895
Fondant potatoes, very risky.
180
00:10:21,920 --> 00:10:26,055
Never tried them myself on MasterChef, because
I've seen too many of them go wrong before.
181
00:10:26,080 --> 00:10:29,295
Veloute. Where's that going? In
between the middle to make a pool.
182
00:10:29,320 --> 00:10:33,335
Veloute is kind of like a rich, smooth soup,
buttery and kind of comforting in flavour,
183
00:10:33,360 --> 00:10:36,335
but you also want plenty
of corn flavour coming through.
184
00:10:36,360 --> 00:10:38,655
Well done. Well done. Thank you.
185
00:10:38,680 --> 00:10:40,815
They look spectacular. All right?
186
00:10:44,280 --> 00:10:45,695
Hello there.
187
00:10:49,480 --> 00:10:52,855
The first course is fried chicken
with a fondant potato
188
00:10:52,880 --> 00:10:55,335
topped with some roasted broccoli,
bits of chorizo
189
00:10:55,360 --> 00:10:57,815
and that's accompanied
with a corn veloute,
190
00:10:57,840 --> 00:10:59,895
which is split with chorizo oil.
191
00:10:59,920 --> 00:11:02,375
I really hope you enjoy it.
Thank you very much.
192
00:11:02,400 --> 00:11:04,135
Thank you. Thank you so much.
193
00:11:06,960 --> 00:11:09,055
The flavours of this dish
are really good.
194
00:11:09,080 --> 00:11:10,775
They're really well balanced.
195
00:11:10,800 --> 00:11:13,455
You've got the slight smokiness
from the chorizo.
196
00:11:13,480 --> 00:11:15,895
The chicken is well cooked,
it's moist in there,
197
00:11:15,920 --> 00:11:18,775
but you've got that really
crunchy, crispy coating.
198
00:11:18,800 --> 00:11:21,495
The fondant is soft, I think
it perhaps could have done
199
00:11:21,520 --> 00:11:25,735
with a little bit more butter and a little
bit more seasoning to really bring it to life.
200
00:11:25,760 --> 00:11:28,735
The veloute was creamy, it was
packed full of that corn flavour.
201
00:11:28,760 --> 00:11:32,815
It had sweetness. I love the thought
process behind the dish and the execution.
202
00:11:35,520 --> 00:11:37,135
I think it's lovely.
203
00:11:37,160 --> 00:11:39,535
The coating on the chicken
is really crispy.
204
00:11:39,560 --> 00:11:42,015
The fondant potato is soft, buttery.
205
00:11:42,040 --> 00:11:45,215
It's a great way of taking
a crowd pleaser
206
00:11:45,240 --> 00:11:48,495
and turning it into something
very modern and quite interesting.
207
00:11:51,040 --> 00:11:54,615
15 minutes until panna cotta.
Yeah. I'm going to check them now.
208
00:11:54,640 --> 00:11:58,695
So part two of Robin's corn meal
journey is a cereal milk panna cotta
209
00:11:58,720 --> 00:12:01,855
served with cereal crumb
and butterscotch sauce.
210
00:12:01,880 --> 00:12:03,855
I quite like the sound of this.
211
00:12:03,880 --> 00:12:05,855
Two and a half minutes, Robin.
212
00:12:05,880 --> 00:12:09,615
Pana cottas, you know, it has to
be light, it has to be wobbly.
213
00:12:09,640 --> 00:12:11,975
Oh! That's a relief, isn't it?!
214
00:12:12,000 --> 00:12:16,135
I think this is panna cotta where
it's been infused with the cereal.
215
00:12:16,160 --> 00:12:20,855
It's like the milk that you'd get at the bottom
of your cereal bowl, which is always delicious.
216
00:12:20,880 --> 00:12:24,095
I think the cereal crumb sounds
great. It's going to bring texture.
217
00:12:24,120 --> 00:12:25,815
There you go.
218
00:12:25,840 --> 00:12:29,695
And then the butterscotch sauce, the
risk is that it could become very sweet.
219
00:12:31,320 --> 00:12:33,255
Look at that!
220
00:12:33,280 --> 00:12:35,455
Beautiful thing! Well done, Robin.
221
00:12:35,480 --> 00:12:38,055
Thank you very much, guys. Yes!
222
00:12:39,520 --> 00:12:40,895
Yum!
223
00:12:40,920 --> 00:12:45,095
So for your second course, I've made
you a cornflake steeped panna cotta
224
00:12:45,120 --> 00:12:49,335
with a cornflake crumb and a tiny
drizzle of butterscotch sauce.
225
00:12:49,360 --> 00:12:51,815
I hope you enjoy it. Yeah.
Thank you.
226
00:12:53,800 --> 00:12:56,095
It's perfect.
It's absolutely perfect.
227
00:13:00,040 --> 00:13:01,775
That is delicious.
228
00:13:01,800 --> 00:13:03,895
Perfect wobble, not too sweet.
229
00:13:03,920 --> 00:13:08,255
And then the sauce and the crumb
just give it that texture.
230
00:13:08,280 --> 00:13:11,535
There is maltiness and creaminess.
231
00:13:11,560 --> 00:13:13,295
I love it.
232
00:13:13,320 --> 00:13:15,815
I'm going to be dreaming
about this pudding
233
00:13:15,840 --> 00:13:18,175
for probably at least
the next few weeks.
234
00:13:18,200 --> 00:13:20,255
I'm slightly speechless about this.
235
00:13:20,280 --> 00:13:22,855
It's probably one of the most
memorable dishes
236
00:13:22,880 --> 00:13:24,815
I've had in this dining room.
237
00:13:24,840 --> 00:13:28,695
It's just a sensational,
sensational pud.
238
00:13:28,720 --> 00:13:31,655
This is an example
of a perfect panna cotta.
239
00:13:31,680 --> 00:13:35,415
It's creamy, it's light,
it's delicious. He is on fire.
240
00:13:37,160 --> 00:13:42,815
It was mega stressful, but I think
I got it to an acceptable standard.
241
00:13:42,840 --> 00:13:45,175
I'm really happy with it.
242
00:13:48,200 --> 00:13:49,935
Everything's so far, so good.
243
00:13:49,960 --> 00:13:51,975
Still on time and stressed.
244
00:13:52,000 --> 00:13:55,495
Cooking and tasting at the same time
to make sure the flavour's right.
245
00:13:55,520 --> 00:13:58,055
Chariya's starter,
Thai pork meatballs
246
00:13:58,080 --> 00:14:02,375
served with a sweet chilli dipping
sauce and pickled cucumber salad.
247
00:14:03,600 --> 00:14:05,535
I love the sound of this.
248
00:14:05,560 --> 00:14:09,055
I kind of want this to have that balance
between all those wonderful flavours.
249
00:14:09,080 --> 00:14:10,935
Chilli, salty, sweet, sour.
250
00:14:10,960 --> 00:14:15,335
I think the key for this really is just going to
be about maximising and amplifying those flavours.
251
00:14:15,360 --> 00:14:19,415
I think a little bit of sugar
and a little bit of salt.
252
00:14:19,440 --> 00:14:22,375
We want it hot, we want
it sour, we want it sweet.
253
00:14:22,400 --> 00:14:25,495
And it's all got to be dialled in
for this to really sing.
254
00:14:25,520 --> 00:14:27,575
Are you happy with that, Chart ya?
255
00:14:27,600 --> 00:14:30,695
Yeah, I think it's as good
as I practise at home.
256
00:14:30,720 --> 00:14:34,055
Great, fresh, clean looking plate.
Are we ready to go?
257
00:14:34,080 --> 00:14:36,935
Yes, ready. Chart ya! Come on, kid!
258
00:14:36,960 --> 00:14:39,855
Show them your food.
Show them your food, be proud.
259
00:14:39,880 --> 00:14:41,375
Thank you.
260
00:14:44,120 --> 00:14:46,055
I'm bringing you to Thailand.
261
00:14:46,080 --> 00:14:48,295
This is my favourite street food.
262
00:14:48,320 --> 00:14:50,895
Thai pork meatball
with chilli dipping sauce
263
00:14:50,920 --> 00:14:53,495
and then the cucumber
pickle salads.
264
00:14:53,520 --> 00:14:55,655
Hope you enjoy. Thank you.
Thank you.
265
00:15:00,920 --> 00:15:04,015
I think this is a very authentic,
honest Thai dish.
266
00:15:04,040 --> 00:15:08,135
Sweet chilli sauce is lovely
and spicy and sweet.
267
00:15:08,160 --> 00:15:11,975
And that pickled cucumber on the
side helps cut through that heat.
268
00:15:12,000 --> 00:15:14,335
The meatballs have been cooked well.
269
00:15:14,360 --> 00:15:18,575
There's a almost ferocious
heat from that chilli sauce.
270
00:15:18,600 --> 00:15:21,455
This actually kicks
like it means it.
271
00:15:21,480 --> 00:15:24,335
It's sort of a moreish
start to a meal.
272
00:15:27,400 --> 00:15:29,575
That sauce is beautiful,
it starts sweet
273
00:15:29,600 --> 00:15:31,855
and it's really quite peppery,
quite hot.
274
00:15:31,880 --> 00:15:33,615
It tastes great.
275
00:15:35,880 --> 00:15:37,815
15 minutes to the main course.
276
00:15:37,840 --> 00:15:40,615
I've got all confidence in you,
you know that? Yeah.
277
00:15:42,960 --> 00:15:45,295
Chariya's main is the Thai larb gai
278
00:15:45,320 --> 00:15:48,975
and I absolutely love
a hot and spicy larb.
279
00:15:49,000 --> 00:15:53,415
Lovely chicken mince
that's full of hot, spicy chilli.
280
00:15:53,440 --> 00:15:56,255
I've had ones that have
made my mouth go numb
281
00:15:56,280 --> 00:15:59,015
and I really hope
that this does the same.
282
00:16:00,800 --> 00:16:03,095
The mint yoghurt should cool
things down.
283
00:16:03,120 --> 00:16:05,495
Rushing. I am rushing.
284
00:16:05,520 --> 00:16:06,535
What's that?
285
00:16:06,560 --> 00:16:08,255
This is the rice paper boat.
286
00:16:08,280 --> 00:16:09,295
Lovely!
287
00:16:11,440 --> 00:16:13,415
Finishing touches now, please.
288
00:16:13,440 --> 00:16:14,775
Well done, Chart ya.
289
00:16:14,800 --> 00:16:16,175
Well done. Thank you.
290
00:16:20,200 --> 00:16:23,095
So I have cooked you larb gai.
291
00:16:23,120 --> 00:16:28,335
It's the Thai spicy chicken salad
with the chilli jam fried rice,
292
00:16:28,360 --> 00:16:32,335
and then some charred baby
gem and a little bit
293
00:16:32,360 --> 00:16:34,135
of a mint yoghurt sauce.
294
00:16:34,160 --> 00:16:36,175
And I hope you enjoy it.
295
00:16:36,200 --> 00:16:37,975
Thank you so much. Thank you.
296
00:16:39,520 --> 00:16:41,455
I can't do any better than that.
297
00:16:41,480 --> 00:16:43,735
Really happy.
I love it, as you can see.
298
00:16:43,760 --> 00:16:46,895
Can you see me smile?
Yeah, exactly. Really happy.
299
00:16:51,280 --> 00:16:52,455
I quite like the larb.
300
00:16:52,480 --> 00:16:55,055
You've got the depth and the savoury
note from the fish sauce.
301
00:16:55,080 --> 00:16:57,615
There's heat.
The rice I just don't get.
302
00:16:57,640 --> 00:17:01,535
That sort of sweet chilli fried rice
is just a bit heavy and cloying.
303
00:17:01,560 --> 00:17:03,575
The larb itself is really good.
304
00:17:03,600 --> 00:17:06,215
It's got a really good hit
of chilli heat.
305
00:17:06,240 --> 00:17:08,735
We didn't need these tomatoes.
306
00:17:08,760 --> 00:17:11,775
Give me the larb -
lettuce, the mint and the herbs.
307
00:17:11,800 --> 00:17:13,655
Delicious! Absolutely nailed it.
308
00:17:13,680 --> 00:17:16,615
Everything else just detracted
from this dish.
309
00:17:19,360 --> 00:17:22,215
I think that Chart ya has really
captured the flavours of Thailand,
310
00:17:22,240 --> 00:17:23,255
absolutely.
311
00:17:23,280 --> 00:17:24,855
That larb is really delicious.
312
00:17:24,880 --> 00:17:28,655
I'm not a fan of its presentation,
but it's a lovely thing to eat.
313
00:17:28,680 --> 00:17:30,015
It's addictive.
314
00:17:31,920 --> 00:17:34,015
Keep your nerve here, Chris.
You're doing really well.
315
00:17:36,120 --> 00:17:37,615
I like the sound of this main.
316
00:17:37,640 --> 00:17:41,415
This sounds like classic
bistro/brasserie fare, in a way.
317
00:17:41,440 --> 00:17:44,655
Perfectly cooked, flaky cod
with a lovely, decadent,
318
00:17:44,680 --> 00:17:46,335
rich butter sauce.
319
00:17:46,360 --> 00:17:48,895
Cook on the cod. If it's over,
it sort of becomes very dry.
320
00:17:48,920 --> 00:17:50,695
If it's under, the flakes
don't come apart.
321
00:17:50,720 --> 00:17:51,975
Well done.
322
00:17:52,000 --> 00:17:54,335
The butter sauce can split.
323
00:17:54,360 --> 00:17:56,895
As simple as that reads, there's
a lot that can go wrong here.
324
00:17:58,760 --> 00:18:00,535
Look at that! That's a pretty thing.
325
00:18:00,560 --> 00:18:02,815
Anything else?
No, that's great. Good.
326
00:18:02,840 --> 00:18:05,735
Knock 'em dead.
The show must... Go on!
327
00:18:13,320 --> 00:18:18,135
Today, I've made for you pan-fried
cod loin with wilted samphire,
328
00:18:18,160 --> 00:18:23,135
crushed new potatoes, a butter
sauce and a chive oil.
329
00:18:23,160 --> 00:18:25,095
Thank you. Thanks. Thank you.
330
00:18:30,280 --> 00:18:33,175
It's such a big bit of cod, it's
difficult to cook to perfection.
331
00:18:33,200 --> 00:18:35,615
The cod itself feels slightly over.
332
00:18:35,640 --> 00:18:39,455
What's slightly off is the potato's
a little bit underdone.
333
00:18:39,480 --> 00:18:41,615
The sauce is very good.
There's depth of flavour.
334
00:18:41,640 --> 00:18:44,335
There's a hint of sweetness,
which I'm guessing is from shallots.
335
00:18:44,360 --> 00:18:47,975
Great effort, just fell short
of it being very well executed.
336
00:18:49,320 --> 00:18:54,775
That sauce is joyous - lots and
lots of rich, salty butter -
337
00:18:54,800 --> 00:18:56,855
and it goes perfectly
with that piece of cod.
338
00:18:56,880 --> 00:19:00,695
I've got two issues.
I've got slightly overcooked cod.
339
00:19:00,720 --> 00:19:02,975
I've got slightly undercooked
potatoes.
340
00:19:04,680 --> 00:19:06,575
15 minutes for this pear. Yeah.
341
00:19:06,600 --> 00:19:09,695
You chilled? Absolutely. I got it.
342
00:19:11,920 --> 00:19:14,015
That pear has got to be poached
to perfection.
343
00:19:14,040 --> 00:19:15,655
Too far and it's mushy.
344
00:19:15,680 --> 00:19:19,775
Under and it's hard and difficult to
get the spoon through.
345
00:19:19,800 --> 00:19:22,975
For me, I think this is going
to live and die on the execution
346
00:19:23,000 --> 00:19:24,455
of those poached pears.
347
00:19:30,120 --> 00:19:31,775
Oh, mate!
348
00:19:33,520 --> 00:19:35,095
That is very festive.
349
00:19:35,120 --> 00:19:36,495
That's very Christmassy.
350
00:19:43,000 --> 00:19:46,175
For dessert today, I've made
for you a nashi pear,
351
00:19:46,200 --> 00:19:50,255
poached in mulled wine, a lemon
thyme Chantilly cream
352
00:19:50,280 --> 00:19:52,375
and a shortbread crumb.
353
00:19:52,400 --> 00:19:53,975
Thank you. Thanks, Chris.
354
00:19:58,720 --> 00:20:00,695
I feel good about what
I cooked today.
355
00:20:00,720 --> 00:20:03,655
I really tried to keep it
in check and keep calm.
356
00:20:03,680 --> 00:20:05,975
So, I mean, there's some
great flavours in there.
357
00:20:06,000 --> 00:20:07,375
I hope they got it.
358
00:20:08,880 --> 00:20:12,455
Unfortunately, my pear isn't cooked.
359
00:20:13,560 --> 00:20:15,615
Not even vaguely cooked, is it?
360
00:20:17,400 --> 00:20:19,175
The crumble was delicious.
361
00:20:19,200 --> 00:20:23,975
The cream wasn't overwhelming
with that lemon thyme flavour.
362
00:20:24,000 --> 00:20:26,575
Sweet, heavy with that spice
363
00:20:26,600 --> 00:20:29,255
but I think, unfortunately,
the dish hasn't worked
364
00:20:29,280 --> 00:20:31,375
because of the firmness
of that pear.
365
00:20:31,400 --> 00:20:34,695
I really wanted to love
this because the poaching liquor
366
00:20:34,720 --> 00:20:38,335
is Christmas and, you know,
it's delicious and spiced.
367
00:20:38,360 --> 00:20:41,815
Some lovely flavours running
through here,
368
00:20:41,840 --> 00:20:43,575
but that is a firm pear.
369
00:20:46,720 --> 00:20:49,815
I'm chasing my pear around the plate
because it's not cooked enough.
370
00:20:49,840 --> 00:20:51,015
That cream is sweetened
371
00:20:51,040 --> 00:20:53,095
and I like the lemon thyme
going through it.
372
00:20:53,120 --> 00:20:55,735
The pear is still hard.
373
00:20:55,760 --> 00:20:58,055
Seven-and-a-half minutes, young man.
374
00:21:02,320 --> 00:21:07,055
My first pasta was too thin,
so I kept some spare dough
375
00:21:07,080 --> 00:21:08,695
for this exact purpose.
376
00:21:08,720 --> 00:21:10,935
Josh, right now, he's struggling.
377
00:21:10,960 --> 00:21:13,695
He's now decided to make a second
batch, and that worries me.
378
00:21:13,720 --> 00:21:14,735
He's panicking.
379
00:21:15,800 --> 00:21:17,455
I don't want raw pasta.
380
00:21:18,880 --> 00:21:21,135
Josh's starter is
an egg yolk ravioli
381
00:21:21,160 --> 00:21:23,455
filled with truffle oil and ricotta,
382
00:21:23,480 --> 00:21:27,495
served with caramelised onions,
lardons and a Parmesan crisp.
383
00:21:27,520 --> 00:21:31,215
There's plenty of rich Italian
flavours going on in here.
384
00:21:31,240 --> 00:21:33,935
With an egg yolk ravioli,
there's not a lot of room to hide.
385
00:21:33,960 --> 00:21:36,975
That's got to be absolutely perfect
and hopefully will give way
386
00:21:37,000 --> 00:21:40,935
to a lovely, rich, delicate egg yolk
that will coat the dish.
387
00:21:40,960 --> 00:21:43,015
I like Josh's
level of ambition here.
388
00:21:43,040 --> 00:21:45,095
He's kind of going all guns blazing.
389
00:21:46,600 --> 00:21:48,055
Second lot - you're happy
with those?
390
00:21:48,080 --> 00:21:49,095
Happy with them.
391
00:21:50,120 --> 00:21:51,895
Josh, you've done brilliantly well.
392
00:21:53,720 --> 00:21:55,335
Mm! Done. Off you go, then.
393
00:21:55,360 --> 00:21:58,335
Back for your chicken. Thank you.
Seriously, well done. Thank you.
394
00:22:01,280 --> 00:22:04,295
I've made you a raviolo,
which is filled with ricotta
395
00:22:04,320 --> 00:22:07,495
that's been flavoured with some
truffle oil and lemon zest
396
00:22:07,520 --> 00:22:10,495
and an egg yolk,
which should hopefully be runny,
397
00:22:10,520 --> 00:22:14,575
bacon and caramelised onions
and a Parmesan crisp.
398
00:22:14,600 --> 00:22:16,935
Hope you guys enjoy. Thank you.
399
00:22:19,160 --> 00:22:22,095
This is a very refined, presentable
plate of food, I think.
400
00:22:22,120 --> 00:22:26,015
We cut in and there's a perfectly
runny egg yolk to give us our sauce.
401
00:22:27,360 --> 00:22:29,775
Oh, look at that!
402
00:22:36,360 --> 00:22:39,935
There's technique here insofar as
he's made his own pasta.
403
00:22:39,960 --> 00:22:43,655
It's held that lovely egg yolk well,
and the egg yolk was perfect.
404
00:22:43,680 --> 00:22:47,535
And you've got delicate flavours
of ricotta and truffle.
405
00:22:47,560 --> 00:22:49,015
The pasta was super-thin.
406
00:22:49,040 --> 00:22:50,655
It had that lovely elasticity.
407
00:22:50,680 --> 00:22:52,335
There's a little bit of bite to it.
408
00:22:52,360 --> 00:22:53,535
I'd happily eat that again.
409
00:22:53,560 --> 00:22:55,055
I've finished my plate.
410
00:22:55,080 --> 00:22:57,615
I think it was a really delicious
plate of food.
411
00:22:58,720 --> 00:23:02,815
Rich, slippery egg yolk, definite
smack of truffle around the lips,
412
00:23:02,840 --> 00:23:05,415
salty bacon, technically
challenging.
413
00:23:05,440 --> 00:23:06,855
I think he's pulled it off.
414
00:23:09,680 --> 00:23:11,095
15 minutes till the next course.
415
00:23:11,120 --> 00:23:12,135
Good lad.
416
00:23:13,800 --> 00:23:16,095
Josh's main - chicken, carrots
and mushrooms.
417
00:23:16,120 --> 00:23:17,375
What's not to love?
418
00:23:17,400 --> 00:23:21,695
The puree needs to be smooth
and silky and well seasoned.
419
00:23:21,720 --> 00:23:23,375
The chicken needs
to be perfectly cooked.
420
00:23:23,400 --> 00:23:25,655
That's probably the biggest risk
here, because chicken breast
421
00:23:25,680 --> 00:23:27,495
has a tendency to go dry.
422
00:23:28,680 --> 00:23:31,615
Everything has got to be cooked
to perfection for this dish
423
00:23:31,640 --> 00:23:32,735
to really work.
424
00:23:34,520 --> 00:23:36,135
Right, you've got two minutes.
425
00:23:39,200 --> 00:23:40,855
Wahey! Go the Josh!
426
00:23:43,040 --> 00:23:45,295
Good job. Right, yeah.
427
00:23:45,320 --> 00:23:46,935
It's done? Done.
428
00:23:46,960 --> 00:23:49,495
Good lad. well done. Well done.
See you later.
429
00:23:53,640 --> 00:23:57,335
I have prepared for you a chicken
breast, caramelised carrot puree,
430
00:23:57,360 --> 00:24:00,655
king oyster mushroom, which I've
basted in some sage butter,
431
00:24:00,680 --> 00:24:02,415
and some crispy chicken skin
432
00:24:02,440 --> 00:24:05,095
with a chicken gravy to drizzle
over the top.
433
00:24:05,120 --> 00:24:06,855
It smells great. Thank you.
434
00:24:11,920 --> 00:24:15,855
The flavour on this dish
for me is outstanding.
435
00:24:15,880 --> 00:24:18,415
The chicken that's been cooked
to perfection...
436
00:24:18,440 --> 00:24:21,015
By itself, that caramelised carrot
puree is quite sweet
437
00:24:21,040 --> 00:24:24,095
but then, against the smokiness,
it kind of balances.
438
00:24:24,120 --> 00:24:27,215
I think it's really delicious and
everything's seasoned properly
439
00:24:27,240 --> 00:24:28,855
and I really enjoy it.
440
00:24:30,960 --> 00:24:32,255
The chicken's moist.
441
00:24:32,280 --> 00:24:35,535
The seasoning reminds me
of good old-fashioned roast chicken.
442
00:24:35,560 --> 00:24:37,415
I like that carrot puree,
I really do.
443
00:24:37,440 --> 00:24:39,775
It's buttery and it's sweet.
444
00:24:39,800 --> 00:24:42,175
Crispy, salted chicken skin
across that mushroom,
445
00:24:42,200 --> 00:24:44,735
of course, that gives texture
and seasoning.
446
00:24:44,760 --> 00:24:45,775
That's great.
447
00:24:49,120 --> 00:24:50,455
It's done.
448
00:24:50,480 --> 00:24:53,615
Little bits here and there that,
you know, I wish maybe with a bit
449
00:24:53,640 --> 00:24:55,215
of extra time could have gone
better.
450
00:24:55,240 --> 00:24:57,935
However, I've got everything
I wanted on the plate
451
00:24:57,960 --> 00:24:59,775
and I was pretty happy with
every element,
452
00:24:59,800 --> 00:25:01,975
so in their hands now.
453
00:25:04,360 --> 00:25:06,095
We were both excited
for this quarterfinal.
454
00:25:06,120 --> 00:25:08,375
Quite honestly, John,
it lived up to its billing.
455
00:25:08,400 --> 00:25:10,415
We got extraordinary food.
456
00:25:10,440 --> 00:25:12,895
We've got a big call to make, mate.
We have.
457
00:25:14,520 --> 00:25:17,615
Robin today, I've got
to say, truly impressed.
458
00:25:17,640 --> 00:25:20,615
The first course, absolutely
delicious - crispy chicken,
459
00:25:20,640 --> 00:25:22,015
fondant cooked beautifully.
460
00:25:22,040 --> 00:25:24,455
Then a panna cotta that
you and I were in raptures about.
461
00:25:24,480 --> 00:25:26,295
Not just us,
but the dining room as well.
462
00:25:26,320 --> 00:25:30,015
As far as I can see, he's got
himself a place in knockout week.
463
00:25:30,040 --> 00:25:32,495
I have to fly the flag
for one other cook.
464
00:25:32,520 --> 00:25:35,015
Josh has done himself
a great service.
465
00:25:35,040 --> 00:25:39,975
An egg yolk raviolo, really
difficult, and he got it right.
466
00:25:40,000 --> 00:25:42,535
The chicken and the quality
of the carrot puree
467
00:25:42,560 --> 00:25:45,055
actually added up to a pretty
decent dish.
468
00:25:45,080 --> 00:25:46,335
He goes through.
469
00:25:46,360 --> 00:25:49,855
We know there's two cooks
going through to knockout week.
470
00:25:49,880 --> 00:25:52,215
Do we take one more?
471
00:25:52,240 --> 00:25:56,495
Chart ya - those flavours of Thai
street food, absolutely wonderful.
472
00:25:56,520 --> 00:25:58,215
Those little tiny meatballs,
473
00:25:58,240 --> 00:26:01,775
it looked quite simple,
but it had lots of complex flavour.
474
00:26:01,800 --> 00:26:04,215
The larb - wasn't keen
on the presentation,
475
00:26:04,240 --> 00:26:05,455
but it was good to eat.
476
00:26:05,480 --> 00:26:08,135
Chris decided to go really classic.
477
00:26:08,160 --> 00:26:11,135
That butter sauce
was really luxurious.
478
00:26:11,160 --> 00:26:13,455
That piece of cod, slightly over.
479
00:26:13,480 --> 00:26:15,455
We had potatoes, really well
seasoned.
480
00:26:15,480 --> 00:26:17,455
Some of them were not cooked enough.
481
00:26:17,480 --> 00:26:18,975
That was a bit of a shame.
482
00:26:19,000 --> 00:26:23,175
The dessert tasted great,
but the pear wasn't poached enough.
483
00:26:24,280 --> 00:26:25,895
What are we going to do?
484
00:26:25,920 --> 00:26:28,335
I'm really worried about whether
my dish is good enough
485
00:26:28,360 --> 00:26:29,975
to get me through to knockout.
486
00:26:30,000 --> 00:26:31,775
I don't want to go home, though.
487
00:26:31,800 --> 00:26:33,655
Not going home today.
488
00:26:33,680 --> 00:26:35,335
Don't want to.
489
00:26:35,360 --> 00:26:38,375
I did my very best.
I can't do it any better than that.
490
00:26:38,400 --> 00:26:40,695
I'm loving every second
in that kitchen.
491
00:26:40,720 --> 00:26:42,135
I'm not making it up.
492
00:26:42,160 --> 00:26:43,455
I'm loving it.
493
00:26:51,720 --> 00:26:55,695
It's been an absolute honour
to have you guys in here.
494
00:26:55,720 --> 00:26:58,255
Your food has been delicious,
495
00:26:58,280 --> 00:27:00,055
and I thank you very much indeed.
496
00:27:02,040 --> 00:27:04,855
We did say that we would only take
the best cooks with us.
497
00:27:05,960 --> 00:27:07,295
We have made a decision.
498
00:27:07,320 --> 00:27:10,295
One of you is leaving
the competition.
499
00:27:12,720 --> 00:27:15,815
The contestant leaving us is...
500
00:27:21,880 --> 00:27:23,055
...Chris.
501
00:27:26,000 --> 00:27:29,095
You walk out of here with your head
held high and believe in yourself
502
00:27:29,120 --> 00:27:30,455
because your food is great.
503
00:27:31,880 --> 00:27:33,735
I've loved my time at MasterChef.
504
00:27:33,760 --> 00:27:36,335
It's been an amazing experience.
505
00:27:36,360 --> 00:27:41,655
But to lose out against those other
three cooks, it's absolutely fine.
506
00:27:43,760 --> 00:27:45,575
I'm in knockout week, really?
507
00:27:45,600 --> 00:27:47,135
I couldn't believe it.
508
00:27:47,160 --> 00:27:50,215
You put a lot of pressure
on yourself to get quite far
509
00:27:50,240 --> 00:27:53,935
and, um...I'm just really thankful.
510
00:27:53,960 --> 00:27:55,455
I'm so ecstatic.
511
00:27:55,480 --> 00:27:58,215
I am going to try and allow myself
a bit of time to celebrate
512
00:27:58,240 --> 00:27:59,535
before I go to knockout week
513
00:27:59,560 --> 00:28:01,335
but I'm straight back in the office
tomorrow,
514
00:28:01,360 --> 00:28:04,615
so that's going to be a bit surreal
after doing all of this.
515
00:28:06,400 --> 00:28:09,415
Next time, nine new hopefuls...
516
00:28:09,440 --> 00:28:10,575
Now it feels real.
517
00:28:10,600 --> 00:28:14,495
...audition for the right to wear
a coveted MasterChef apron.
518
00:28:14,520 --> 00:28:16,615
Argh, chronic!
519
00:28:16,640 --> 00:28:18,695
Let's go to the fire.
520
00:28:18,720 --> 00:28:19,775
That's good.
521
00:28:19,800 --> 00:28:21,615
That is gross.
522
00:28:21,640 --> 00:28:24,415
A bit brown, but everyone knows
brown food tastes better.
523
00:28:25,760 --> 00:28:28,775
I could bury myself in that really
happily and have it all afternoon.
43208
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.