All language subtitles for MasterChef.The.Professionals.S16E15.1080p.HDTV.H264-DARKFLiX

It's Knockout Week on
MasterChef: The Professionals.

Last time, five of the remaining ten
chefs manned the MasterChef

pop-up restaurant.

Running 'round like
a headless chicken.

Yes, yes, yes!

James, with his reinvented
prawn toast, came out on top.

Genuinely live like this.

In the final cook-off,

Molly was sent home.

Thank you.

Now, the second group of five
must fight for their place

in the semifinals.

Every time you walk into
the kitchen, you tell yourself,

this is your chance,
it's now or never.

There's always little twists
and turns, and you just

have to combat each stage.

I can't do a half job,

I have to put all of
myself into it.

We're going to challenge our chefs

in a completely different
environment.

They've got to perform.

Five great chefs.

But who is going to grab
the spotlight?

Quite simply, the pressure is on.

It's early morning and Kyle...

...Cecily, Tom...

...Kasae...

...and Philippe are arriving in

Central London for
their first challenge

outside the MasterChef kitchen.

Out of the MasterChef kitchen
into the MasterChef

pop-up restaurant.

Pop-up restaurants are about great
food, fun...

...in a fabulous, relaxed
environment.

Chefs, good to see you.

Welcome to Market Halls,
the MasterChef pop-up restaurant.

Look, Chefs, our first group
cooked some sublime food.

We want you to raise the bar
above what they did.

You are going to be presenting
your food to 25 very,

very knowledgeable guests, people
heavily involved in the success

of pop-ups.

We are going to let our guests
vote for their favourite dish.

And the chef that created
that dish will go straight

through to the semifinals.

Embrace the environment
and impress.

Three hours. Chefs, off you go.

Sharing work space in
tightly packed kitchens,

the chefs will have to adapt
quickly to deliver their dishes

for the pop-up guests.

I've done a few, like,
pop-ups, like, helping out.

I've never, like, sort of run
one myself,

like, doing my own thing for
like 25, 30 guests on my own.

I want to show a little bit
of my fun side.

Posh, dirty food is what
I'm going for.

Very excited with this one.

It's something a little bit
different.

Still trying to use, like,
restaurant techniques and skill.

But I've got a lot of work to do,

so just trying to smash

through it as fast as I can,
really.

The fact that they're voting
for their favourite dish

is quite scary.

I'm hoping that my dish will stand
out,

but you just never know.

In the past, I've done
a pop-up restaurant.

It was in France.

The kitchen was small,
lot of people... But I think

it's going to be fun today.

I want new ideas.

I want to see new combinations.

I want to eat some great food.

Can they dare to be brave?

A faint heart never lifted

a MasterChef trophy,
that's for sure.

Consistently impressing
the judges with bold flavours

and classic cookery -

today, sous-chef Tom is stepping

outside his comfort zone

and using an ingredient

he has little experience with.

I've not cooked octopus a whole lot,

and I thought this would be, like,

the perfect opportunity to cook

an ingredient like this,

because it obviously tastes
really nice.

I've always really enjoyed it.

He's got satay octopus.

Now, octopus has got to be cooked

quickly or slowly to make sure

it's not chewy.

That's probably the biggest risk

of the day, is just the octopus
not being perfect.

How are you cooking it?
I'm going to cook it in the pan

with some red wine because I heard

that there's tannin in the wine...

Yeah.
..sort of breaks it down a bit.

Have you got that Midas touch?

Hopefully, yeah,
I'd like to think so.

Next, I'm going to do my satay sauce
and peanut crumb.

Is that all dry-roasted peanuts?
Yeah, all of it, yeah.

What, is it about a kilo?
Yeah, it is a kilo.

Is it? Good guess.

It's not traditional satay.

Doesn't have any chilli in,

but the rest of the dish

has spice elements to it.

I did try it with the chilli

in the satay and it was a bit

strong, so I sort of changed it
up a bit.

We've got mooli noodles
flavoured with kimchi.

Well, mooli is a great big white
radish - slightly peppery crunch.

Kimchi, a little bit fermented.

Chilli, I guess.

I don't know, just sort of powerful.

It doesn't stop there, either.

Sticky rice, peanut and rice crumb,

then deep-fried vermicelli noodles.

Tom's got a lot to do.

Not just many processes to go

through, but a lot to plate up.

I put a lot of pressure on myself

early doors because things have got

to be marinated and infused,

and cooked well and stuff.

Head chef Kasae has shown creative

flair, pairing unusual ingredients

and ideas from her time spent

in Japanese and Swedish kitchens.

Ever done a pop-up?
Never.

I'll let you know how it goes!

But today her dish is inspired

by her love of comfort food

when growing up in Australia.

I do love putting some shellfish
on the barbecue.

Today I'm making a prawn dog,

so, a lobster and prawn corn dog.

Ah! So, it's my take on
the traditional American corn dog,

but mine is hopefully a bit
more posh.

Traditionally corn dogs in America
are sausages, but they've got

cornmeal batter and
they're deep-fried.

Kasae has got a big sausage...

...but it's prawn and lobster.

I mean, that is just delicious

and highly luxurious.

She's going to put them into a

batter and then deep-fry them.

The corn batter around it,

she's going to colour,
make it black.

It's going to look quite

basic - as a corn dog does.

It's not until you cut in or bite

into it, are you going to realise

the luxury ingredients underneath.

And so what am I going to be
dipping this into?

So you've got a lobster head

hollandaise, you've got a black

garlic and dried plum, sort

of like ketchup-style thing,

and then you've got a
sea herb tartare.

So lots of salty,
crunchy sea herb.

I've set myself up
with a lot of work to do.

But I guess this wasn't
the challenge to

hold back and play it safe, was it?

Across the kitchen, sous-chef
Kyle is de-boning

and prepping chicken thighs...

Probably only got about
20 minutes to do 35 thighs.

...for a crispy chicken dish
combining his fine-dining style

and love of Asian flavours.

So I'm doing shit take-stuffed
chicken with..

.Nam jim - like,
a Thai dipping sauce.

I'm going to make a shiitake
and chicken mousse to pipe

into the thighs, roll them

into a ballotine,
steam 'em, rest 'em

cook 'em, carve 'em.

Cucumber and fennel sort of
Asian salad, and some,

like, little microgreens as well.

He's going to take the
bone out of the chicken thigh.

But he's making a shiitake
mushroom mousse -

shiitake mushrooms,
strong, salty, almost beefy.

He can't afford for that mousse
to be split.

He can't afford for it to be
grainy.

And I certainly want to taste

the shiitake mushrooms, too.

Is this pop-up food?

Is this top-end fine dining?

Where is it?
It's food that excites me.

And I would love to eat that

if I was to be out there.

Kyle, good luck, my friend.
Thank you, mate, see you later.

Private chef Cecily has grown
in confidence throughout

the competition, and has planned

a risky and ambitious pop-up recipe.

Today I really want to show them

a different side to my cooking,

just maybe something a little bit
more exciting.

Cecily's attempting a goat
curry, which I think is very brave

because she's got three hours

and the goat can
take hours and hours

and hours of cookery.

Super important for me to try

and get this into
the pressure cooker

really quickly, just so it starts
to break down

and so it's soft when I serve it.

What's inspired this?

It's based on my one of my best

friend's grandma's recipes,
and she's Caribbean.

You've done this goat curry
a number of times?

Yes, so...

...I'm a co-founder of
a community kitchen.

We do pop-ups and we
feed the community.

So we do refugees, asylum seekers
and people in food poverty.

So, this is the kind of dishes
we do in the pop-ups.

What flavours have you got
in with the goat?

Because it's a gamey meat, itself.
Yeah.

So, I've put some turmeric and some

cumin, and then I've also got some

Scotch bonnet in there.

That's wonderful.

We've also got roti.

Making the roti is probably
the thing that's

going to take the longest.

It's just it's quite a lot

of, like, portioning and rolling.

And because I have to do

So many por...so many of them,

it's just a bit time-consuming.

And what's this here?

That is the charred pineapple

that I'm going to blitz up to make

into chutney to go on the side.
Right.

I just need to blitz it
with the mangoes.

And then there's thyme, a little
bit of Scotch bonnet in there.

We've got a big, gamey meat
in a curry.

We've got fruity flavours and we've
most certainly got chilli heat.

Just for a little bit more heat,

we've got a hot pepper pickle
going on there, too.

She only really needs just
a little smidgen of the

Scotch bonnet. What you don't
need is a whole bowl.

You would be so unpopular if someone

had a bite on one of those things.

They look so enticing, though,

I think that's the thing.
They do.

But I need to make sure I don't

put too much in it, so it blows

people's brains out!

Originally from Paris,
private chef Philippe has made

it this far with food inspired

by his West African
heritage and some

daring flavour combinations.

Today he's making a dessert

which takes inspiration

from a popular street food

he ate as a child.

Yovo doko. Yeah.

What is it? What is it?
Yeah.

So... So, yovo doko is a...is a
doughnut.

I like say it's an
African doughnut.

It remind me when I was kid

and I was in Benin, so we used

to have yovo doko as a snack.

And I'm really happy to reproduce

this recipe and maybe elevate this.

You fry them, right?
Yeah.

What are you going to serve
with them?

It's a mascarpone cream

with dried lime...and papaya,

ginger and lemongrass jam.

And some meringue.

He's making a little salad
of papaya to go with it.

He calls it a tartare -
just means raw.

And he's putting lemon verbena.

It's a lovely herb, but it's very,
very strong.

Handle it with care

because it will take over.

When I was in Benin, I try, er...

...beautiful and delicious papaya.

So, yeah, I say, OK, I have to

make something with this, yeah.

You've got a lot of sweetness
going on there.

But then when you've got this lovely

tropical fruit, it all balances out.

Because he's also made a

French meringue - nice and
dry and crunchy -

and then he's going to be breaking
it over the top of the dish.

I need to do the meringue
right the first time,

because it takes one hour to bake.

He's got some really clever
little things going on there, things

that people may not have tried
before.

OK.

An hour of prep time
has already gone.

Tom has been juggling two
of his seven accompaniments

for his satay octopus -

the sauce and sticky rice.

You've already got noodles
with kimchi, slightly peppery,

so, that sticky rice,
hope he doesn't flavour that as well

because I wouldn't mind a little
bit of starchy, bland relief

from the other flavours.

His octopus has also finished

braising in red wine, and he now

has the arduous task of prepping

the tentacles for 25 portions,

which he will pan-fry.

I'm now going to just peel the back

skin off because it can be a bit,

like. gelatinous and horrible.

Just trying to get a hustle on now.

Make sure I get everything done.

Kasae is working on the
all-important lobster and prawn

mousse, which she'll shape into a

sausage, coat in batter,

and deep-fry.

I'm adding quite a lot of aonori,

blended nori sheets, to it,

as well as some different types

of yuzu and a little bit of fresh

lemon zest as well.

Must have eaten a fair amount of

pop-ups and street foods?
For sure.

I've never participated
in one, though.

Do you prefer a fine-dining
style to this?

More what I'm used to.

I'll let you know if I prefer
it at the end.

I've just got to get
it in the water bath and get

it kicked off, get it really,

really cold and really
dry afterwards,

so the batter sticks.

Kyle is working fast to finish

the chicken and shiitake mousse

and get it piped
into the chicken thighs.

That should be nicer.

He's boned the chicken thighs.

He's batted them out nice and thin.

Mousse down the centre.

I need to fill them, roll them,

press them, tie them.

Steam them, roast them,
carve them.

It's a lot.

Just need to get these chicken
in that steamer.

Or no-one's going to
be eating nowt.

Cecily also has a lot to do.

She's got her goat meat into
the pressure cooker, but she now

has the lengthy job of cooking

the 25 roti to serve the curry on.

I haven't done it like that before

on a plancha.

And how's the goat?

I don't know yet.

Cecily's quite stressed
because she's got the goat

in a pressure cooker and
of course you can't see

in the pressure cooker.

She's worried about it -
and I quite understand it.

I think I'm going to leave
you alone.

You look a little bit stressed.
Thank you!

On dessert, Philippe is racing

to get his papaya and ginger jam

blended and then cooled

in time for service.

I blend it, I try it...

.| like it.

I love a papaya.

But making that into a jam,
adding all that sugar,

and then still managing to keep

the mellow flavour of the papaya,

might be difficult.

Amazing.

So you're going to do a tester
now of the yovo doko?

Yeah.
OK.

Oh, great technique.

Happy? Has it worked?

Yeah, I'm really happy.

I like the shape.

OIL SIZZLES

It's big enough.

Philippe has grown up
with this dish,

and not only that - he loves it.

It's a very, very dense doughnut,

but that makes it very versatile.

Philippe, of course, is making
it sweet.

I'm going to put some sugar on top

on one face and blowtorch

like a creme brulee.

That's quite time-consuming.

Are you going to be able
to get these done?

I think I'm going to cook
the doughnuts now.

I would.

I'm just going to nick
this little bit here!

With 45 minutes of prep
time remaining,

today's specially invited guests

from across the pop-up industry

have started to arrive.

We turned an abandoned substation

into a kitchen, and now

we have a thriving pizzeria.

What's special about starting

as a pop-up is it means the focus

isn't just about running
a restaurant.

It's a lot more personal.

So you've got to be really up
for embracing it and letting people

in to see who we really are.

I think the pop-up scene
has been so important for me

because as a person that
wasn't a trained chef,

I didn't really have any contacts
within food.

It was just going into smaller cafes

and asking if I could rent out

that space for an evening.

You can actually learn and grow

without having to just put bricks

and mortar straight away.

what we like to do is combine our

traditional Caribbean flavours

with contemporary British dining.

It can be fast-paced at times
and just, like, keeping

the consistency, always
be just solid and keep

that vibe and flavour.

We've really found a passion
for seeing people eat our food.

Yeah. I don't think there's a
better feeling than seeing people

enjoy your food like that.

This challenge is a tough one.

In a new kitchen, you don't know

the set-up and there's a time limit.

I'm just looking for one thing -
flavour.

With just 30 minutes to go...

Are you sure time doesn't move
differently in this kitchen?

...all five chefs need to focus

and work fast in order

to be ready for service.

With a total of eight components
to plate,

Tom is under pressure to make

sure they are all ready.

I've got to fry off my noodles,

like, sort of for service.

Ball up some of my kimchi noodles,

just to make sure it's quick
to put on because otherwise

it's going to be a right stitch-up.

He also has the all-important task

of perfectly pan-frying

25 portions of octopus.

I don't really want to, like,

char it because it toughens it up.

Bit of colour would be nice,

that's all I'm
really looking for here.

Kasae still needs to finish

all three dips that will accompany

her lobster corn dog.

We've got her take on a ho is in sauce

with black garlic and plum,

a hollandaise that's flavoured

with the lobster head...

I put a little bit of tomato paste

in there to kind of make it feel

a little bit bisque-like.

...and we have also got a tartare.

She's going to put
sea herbs through it,

so it should be slightly salty.

As well as make the batter to coat

them, which she's colouring black

using squid ink.

You should get the black outer crust

and then you should get a vivid

pink-orange inside.

That's a beautiful thing.

Cecily is still feeling the
pressure,

and with time running out,

she's concerned about her

hot pepper pickle.

It's, like, a bit spicier
than I want it to be.

Can you add anything to it
to numb it down? I don't know.

I think I need to just, like,

see if I can balance it.

I'm just going to make sure

that the chutney is sweeter,

rather than have two tangy things.

Kyle's managed to get his stuffed

chicken ballotine steamed,

and is finishing off his

herb garnishes.

Feeling like I'm washing me hair,

and I haven't got any.

His last job is the
Thai nam jim sauce.

You've got heat, you've got sweet,

you've got sour, you've got salty.

I love the sound of this.

Is that enough?

Yeah, I think so.

Cos I'm not going to put
one whole doughnut.

I'm going to cut it in half.

His yovo doko fried,

Philippe now has to slice them

in half to make 25 portions.

Some are not cooked in the middle,

because some are bigger.

But to be honest, it can bring
something nice,

even it's not cooked in the middle,

so it's good to make mistakes.

Got some chefs here who are
really pushing boundaries.

Brilliant to see, but the proof

will always be in the eating.

There's just ten minutes left.

Kasae and Tom will be
the first to serve.

I don't want to fry them off

too early and then have to

flash them in the oven.

I'd rather just go straight
from there to the plate.

They don't take too long.

Only a couple of minutes per batch.

What did you use to make
the corn black?

I used some squid ink.

I've been really busy in my mind.

Maybe I don't show it as much
as I think I do,

but I'm definitely not relaxed,

I can assure you of that.

With moments to go,

Kasae is ready to deep-fry
the corn dogs.

No!

Oh, BLEEP!

What's going on?

Er...the timer on the
fryer's gone off,

so the fryer wasn't on.

Is it actually just stone-cold?

Yeah, I just tried to put a dog
in there, and it wasn't...

It was on before, but not any more.

You're not ready.

Don't lose it now. Yeah.
Yep.

You've done all the hard work.

So what we need to do now
is get a plan.

We've got guests out there
waiting right now.

So what I'm going to suggest...

...is that we go with your dish first

on your own, and then you're going

to have to follow, hopefully

straight after, but you're going

to have to work at speed to get

everything that you can done -

get it done.

That's embarrassing.

Right, Tom, let's go.

Service begins now.

While Kasae waits for the fryer

to get up to temperature...

Ten minutes to heat up.

...the pressure is now on Tom

to keep the service on track.

Tom's dish - satay octopus,

kimchi mooli noodles,
cucumber-sesame salad,

sticky rice,

crispy vermicelli noodles...

...and a peanut and rice crumb.

Quite a few things going on there.

The octopus is a key element here.

It needs to be nice and tender.

Not overcooked, not rubbery.

Just a nice little bite left on it.

Happy with the octopus?

Erm, yeah.
Not too chewy?

No, no, it's good.

How's that fryer?

No, not quite ready.
Not there yet, no?

Not quite ready.

In terms of the garnishes,

it seems really bright and fresh,

which I think is welcome to offset

the sweetness and richness
of the satay.

What's the orange one, the mooli?

Yeah, that's the mooli.

What's made it orange?

The kimchi.

Noodles twice, rice...

I think managing all those textures

and making sure that they're all

precise and it's not too heavy,

is going to be a challenge
with this.

You've got about eight or nine

steps, every single plate.

Did you take
that into consideration?

Erm, I did... Because
you're going to have to speed up.

I thought I put
barely anything on these.

I've shot myself in the
foot a bit here, it seems.

Service, please.
What about the spring onion?

Sorry, Chef. Forgot about that.
Come on.

Right, ready.
Let's go.

I think that went well. I gave

myself a bit too much to
do in terms of plating,

but I think it was nice.

I mean,
hopefully everyone enjoyed it.

The octopus is amazing.
It's really tender.

You can get some of that kind
of satay flavour through.

You can taste soy sauce,
you can taste sesame.

Really good.

The sticky rice was perfect.

I love the kimchi.

I love the fact that you had the
kimchi and the cucumber together.

Really enjoyed the
cucumber-sesame salad.

And very clever,
these vermicelli noodles on top.

Give you flavour.

There were a lot of different
flavours in there,

but I don't think any of them
were too overpowering.

When you put everything together
in one forkful

it actually tasted brilliant.

GREGG: That octopus
is cooked to perfection.

There is a saltiness to it,
a mild fishiness to it,

and just the right amount of give.

The satay sauce is lovely,
creamy, sweet, almost.

I love the rice.
Beautifully steamed.

I love this little pickled
cucumber on the side here too.

The kimchi mooli is delicious.

It's got a bit of kick to it,
though. It's not half bad.

Lots of big flavours on Tom's dish
and I'm very, very much enjoying it.

Tom's about to send his last table.

Yep. How are you doing?
How's your fryer?

We're, we're good now.

Delayed while her fryer
heated back up,

Kasae is finally ready
to start service.

Yeah, the first one should be
on the plate in,

you know, a couple of minutes.

CHEF READING: Kasae is making
a lobster and prawn corn dog

in a black cornmeal batter.

I think maybe some people
might find it a little bit

sort of unappetizing,
but I think I'm up for it.

There's a hollandaise,

there's the plum sauce
and the tartare sauce.

CHUCKLING: I guess it could be
very saucy.

You're going to have to work
a little bit faster now.

Yes, Chef. Try and catch up.

So, maybe get Tom to help you
out a little bit.

We just need to put
one of each sauce

on the plate. Let's go, come on.
TOM: OK, I can do that.

Whoa.

That's good-looking.

Service, please!

CHEF: You're going to have lobster,
you're going to have prawn.

You don't want to feel
you haven't got your money's worth,

so it needs to look generous.

Particularly the way the batter's
cooked - can't be soft.

It's got to have that real
crispness to it.

Service, please.

Well done for keeping it together.

Steady hand, cool head.

Well done, you. Thank you.

It was good up until I realised
that my fryer was off.

Er, bit of a rookie mistake.

Unfortunately, I didn't get time
to try it all together.

I just have to hope
it tastes how it did in my trials,

and that they all enjoy it
as much as I do.

It could be visually a bit
more appealing.

However, once you bite into it,

you get the flavour of the lobster

and the prawn,
that really came through.

I felt the batter could be
a bit crispier.

Had it been, you'd have then had
the textural contrast

with that soft rich inside
and it would have been perfect.

But all in all, the proof
is in the empty plate.

I thought the dips
were absolutely delicious.

Particularly the tartare,
I think it's really well made.

The sea herbs gave it
a lovely bit of aroma.

I loved that I was able
to dip it in each one

and have a different
experience each time.

So, like, ten out of ten
in terms of kind of my engagement.

Absolutely loved that.

I really love this.

We've wanted Kasae to
step it up in terms of flavour,

give us a burst of flavour.

Mate, she's come out
swinging with this one.

I think the three sauces
are fantastic.

I love the corn batter
with the squid ink in it.

This is delicious.

Next up to the pass
are Kyle and Cecily.

Right, remember, you two,

you're doing service together. Yep.

Kyle needs to fry off his
ballotines

to make the chicken crispy.

I'm just worried about it sticking.

For Cecily, everything rests

on her goat being tender enough.

Yeah, perfect.

It's just hard to know
cos it's, like, it's locked in.

And you just never know.
KYLE: You good?

Yeah, yeah, I'm good.
You all right? Yep.

Basting it with a little bit of
nam jim, bit of brown butter.

Nearly there.

MARCUS: You've got this beautiful
stuffed chicken thigh,

so it's going to have lovely
caramelization around the outside.

Right, guys. Let's get this going.

First table, we need
to get under way.

Oui.

CHEF: Crispy chicken
stuffed with shiitake,

cucumber, fennel and
yuzu kosho salad.

And a nam jim sauce.

Very bold ingredients.

You've got the yuzu,
which is very fragrant.

Fennel as well.

Yeah, I'm excited.

Obviously it's called
crispy chicken, right?

So, like, is this going to be,
like, crispy skin

that's falling off, or a crunch

that's going to, like,
actually stay in my mouth

that I'm going to enjoy?

Definitely, the shiitake
has got to come through

along with the crisp.

Not overpower it too much,

but definitely have
a bit of the flavour in there.

I love chicken thigh.

GREGG: What's that sauce, Kyle?

It's nam jim jus.

Oh, I like that, Kyle.

KYLE AND CECILY: Service, please.

Really, really happy
with how that went.

A pop-up's new to me,
I've never done one.

I cooked what I liked,
and I can only do that for them.

This chicken was cooked perfectly.

Nice and tender.

And the flavours worked really
well together with the shiitake,

and I definitely got that coming
through, through the dish.

But yeah, not so crispy.

I quite like the cucumber
and fennel salad

and there was a little bit of that
sort of citrusy yuzu flavour

coming through. It looked
really fantastic when it came out

and it was sort of...
Looked bright and zingy.

Everything just got a little bit
lost with all these different herbs,

and possibly the chef could
have focused on one or two

of these elements and maybe
let those really shine.

It's slightly underwhelming.

The thigh doesn't really have
that lovely chicken thigh flavour

that I was looking for.

GREGG: But that cucumber with the
nam jim sauce is fantastic.

That is a great, great balance.

Right. First table of five is gone.

Two tables of four going next.

OK? KYLE: Oui.

How long will you be on that,
do you think?

Two minutes. If that.

Curried goat and roti with
charred pineapple

and a mango and
Scotch bonnet chutney,

and a hot pepper pickle.

Sounds good.

Sounds like it could be tasty.

GREGG: Rotis good?

Yes.

I just hope that the roti is
nice and soft as well,

with that nice crisp outside

that you could just, like,
pick up and eat to go with.

Charred pineapple, that
caramelised, that smoky, sweet flavour

to offset the spice of the curry.

Same with the mango and
the Scotch bonnet.

Yep, hot pepper pickle as well.

It's a real winner.

I love spicy, so I...

...I hope they don't hold back.

I think the hot pepper pickle
is nice. It's quite hot.

It is hot, but it's supposed
to be hot.

Happy with the dish?

Yeah. It looks good, looks vibrant.

It looks how I wanted it to.

Service.

You were worried about your goat.

Yeah. And now?

It was really soft,
it was really nice.

I hope they like it.

I mean, everyone else's dishes
are so good,

but I hope some people
like it enough to vote for it.

CHEF: So this is, like, straight-up
Caribbean? Wrap it up.

The goat curry was cooked very well.

It had a lot of flavours.

The roti was cooked well.

It had a bit of flakes,
so it was very soft as well.

So I'd say it's a good combination.

When you cook a curry,

you need to be bold
with your spices.

It could have been a bit
more spicier.

The mango chutney
was absolutely delicious

and it had this incredible slightly
smoky pineapple flavour in there,

which worked really,
really well with the goat.

And the hot pepper pickle,

that Scotch bonnet
was just at the right level.

It wasn't too overpoweringly hot.

Definitely getting the flavour
of the goat, which is really nice.

It's a good, strong flavour.

Love the crunchiness of the pickle.

Love the heat of the pickle.

Really enjoying this fabulous
little chutney on the side here.

GREGG: It's cooked well
and it tastes good.

Last up, is Philippe with his
West African-inspired dessert.

Happy, Philippe?

Yeah, I'm happy.

So, Philippe is making yovo doko

with lemon verbena and
papaya tartare,

mascarpone,
ginger papaya jam and meringue.

Sounds really interesting.

Right. Philippe, it's your turn.

Customers are waiting.
Let's get your plates out there.

This is a papaya jam.

Is it a yovo doko if you cut
it in half, or is it just a yovo?

THEY CHUCKLE
Or just a doko?

CHEF: This is very different for me.

I've never heard of that.

So I'm really looking forward to it.

Cream goes on.
What's after that, Philippe?

More jam.

Ginger and papaya.

It's very difficult to imagine
how that would be together.

Hmm. It's...

It's a very
interesting combination.

PHILIPPE: I'm going to put some
meringue and the leaves.

MARCUS: Let's go, Philippe.

You're spending about two, three,
four, five minutes on these.

You've got about, well, at least
about five, six more tables. OK.

Yes, Chef. Come on.

Service.

After that, we've got
two tables of four.

Look at that.

Man's a machine, he's a cooking
machine. PHILIPPE CHUCKLES

The doughnut was
texturally sensational.

The ginger papaya jam
was just so good.

I thought that was absolutely mega.

My ultimate favourite ingredient,
lemon verbena,

which was through the fruit,
was really nice.

Yeah, I think it just worked
all together.

The little bit of creaminess,
richness from the mascarpone

wasn't overly sweet.

It was, like, really well-balanced.

At first I was like,
"Is it sweet enough?

"I don't know."

And then I kept going deeper
and deeper and uncovering

more and more juice!

It was delicious.

Normally, the dessert
is the forgotten course,

but this was actually one of the
best courses that we've had today.

I'm really happy because
it's street food,

and I tried just to elevate
a little bit in terms of plating.

I did my best. I enjoyed this
challenge, so let's see.

Philippe has taken a humble doughnut

and he's turned it into something
quite elegant and quite classic here.

The doughnut is absolutely
fantastic.

Crunchy and chewy on the outside.

Soft and delicious in the centre.

Wow. That is sensational.

APPLAUSE

After a challenging day in the
kitchen,

the MasterChef pop-up is now over.

As far as I'm concerned, we had five
very, very good dishes.

And I should imagine right now they
are all absolutely chuffed.

Today was a whirlwind, for sure.

You hear two and a half hours
cooking, half an hour plating,

you're like, "Easy."

It's not easy.

It was fun, but not easy.

I was pleased with the dish.

I think maybe it wasn't quite as
refined as some of the other guys'

dishes, but I suppose that's like
the pop-up vibe

and that's the vibe of the food.

So I am happy, and I think
the flavours were good.

It was a good experience for me.

I like doing something different
as well,

and it was a different type
of cuisine.

Am I pleased with my performance?
Yes and no.

I think in this environment
and this pressure,

my dish lucked something,

but just got to keep moving forward
and on to the next step.

There's nothing you can do
about it now,

it's either the favourite or not,
but I'm proud of what I put up.

Either way, I'm happy.

Our chefs are heading back
to the MasterChef kitchen.

One of them is going to be sailing
straight through to our semifinals.

It's really down to the guests now.

Chefs. Welcome back to our kitchen.

I've got to say, I've heard great
reviews from these two

about the pop-up.

I hope you've brought some
of that enthusiasm,

some of that excitement back
in here,

because you are fighting to
stay in this competition.

As you know, we asked our guests
to vote for their favourite dish.

The chef with the most votes will go
straight through to our semifinal.

We have counted up the votes,

and the chef going straight
through is...

...Philippe.

Well done.

They really enjoyed your dessert,
and so did Gregg and I.

We will see you in the semifinals.
Off you go.

See you there.

Well done. Congratulations.

That's amazing.

Yeah, amazing feelings.

I'm very happy. I'm glad!

Now, you four.

You've got a job to do.

We've set you a brief.

That brief is to give us your last
ever dish on Earth.

What are you cooking?

Who are you eating it with?

Three of you will be going
through with Philippe.

One of you, of course,
will be leaving the competition.

One hour, 45 minutes.

Chefs, off you go.

I think Philippe fully deserves
his place in the semis.

I wanted to cook today.

So I just want to, like, smash
it in, really.

I didn't really expect to get
this far, to be honest.

So semifinal sounds insane.

I love the dish that I'm doing
today.

I just hope that I can push
that emotion through to the judges

and get them to love it as well.

So my last dish on Earth is a take
on my nan's lemon slice.

Very humble, very simple.

We didn't have a lot growing up,

so she would always make sure
we had a dessert in our lunch boxes.

I'm making a lemon parfait,

and then on the outside,
it's going to have brown butter

and lemon myrtle biscuit.

Lemon myrtle is, like, a lemony
herb from Australia.

On top of it, you're going
to have a coriander

and preserved lemon gel,

and then you're going to have a
coconut meringue on top of that.

Whoa!

OK. Why this?

I thought, because I live
so far away from home,

I would want my last dish
on Earth to remind me of,

you know, some of my fondest
younger memories.

It's going to be quite emotional.

It's someone that's very far away
but someone I'm still very close to.

Lemon parfait needs to be nice
and smooth.

Lemon flavour has to come
through nicely,

but also needs to be very rich
and creamy.

Just got to make sure that parfait
is set beautifully.

The last thing she wants
is to take that onto the plate

and have it melt everywhere.

Coconut and brown butter,
lemon myrtle biscuit.

The flavour of the lemon myrtle,
it's almost a floral lemon flavour.

I like the sound of that.

Kasae is also putting some lemon
through her coconut meringue.

For me, if a dessert says
lemon, pour lemon all over it.

So I'm doing scallops three ways.

It's my favourite food to eat.

I'm really proud of this dish
and what it sort of means to me.

I really do understand why Tom
has chosen the scallop.

It is a very, very special
ingredient,

and when it's treated beautifully
and correctly, it is fabulous.

Scallop and mango ceviche.

The juice and the flavour of the
ceviche

is what's going to bring these two
fabulous ingredients together.

We've got roasted scallop
and a Jerusalem artichoke puree.

The roasted scallops are going to
be beautiful and golden,

and a very smooth artichoke puree
to go with it.

We have a pastry tube filled
with a buttermilk mousse

that's got charred artichokes and
raw, diced scallops through it.

I think the biggest concern for me
is probably the pastry tube.

If that cracks or breaks, because
they're very brittle and delicate,

so if I were to get a bit
heavy-handed with it,

be a bit of a nightmare.

What is it that you love
about a scallop so much?

Often they're just a gift from God.

They're just soft and full
of flavour. I love them.

What was your first ever scallop?
Do you remember?

My dad's a chef. He did me and my
friend Josh a little tasting menu

where he did us like frogs' legs
and loads of different stuff,

and he did a scallop.

Oh, mate!

Who would you be sharing
this last dish with?

So I'll be sharing it with my
grandad.

He passed away, so I'd love
to be able to tell him

how the competition is going
and stuff.

Did Grandad watch you become
a chef?

Yeah, he did. Yeah.

Was he proud of you, Tom?

Yeah, I think he was. Yeah.

He was a man of few words,
so he wouldn't often tell you.

But, you know, you know deep
down he was.

Chefs, you have one hour left.

My last dish on Earth is fried
chicken.

It's one of those things
that was always, like, a treat

when I was little.

My dad loved it.

I also had a really big operation
last year,

and I remember being in the
an aesthetic.

"What are you looking forward to?"
And I was like, "Fried chicken!"

So I'm doing a deboned chicken wing,

which is stuffed with like a chicken
mousse with chipotle,

marinating it in buttermilk, and
then got a southern fried mix.

Then I've got mashed potatoes,
I've got a corn puree,

some roasted corn and some, like,
cucumber pickle.

Why such an American-styled dish?

My mum and dad went around America,
after they got married,

for like six months, like around the
Southern states,

and it just, like, influenced
them so much.

I won't lie, I read your menu and
got quite excited.

I thought, "Yes. Here's someone
who's going out with a bang

"on her last meal on Earth."

Cecily has made a chicken mousse to
stuff her little chicken wings with.

There's garlic, there's cayenne
pepper as well.

We've got chilli.

I hope there'll be a bit
of heat coming through.

Corn puree. Nice and sweet,
nice and smooth.

I'll want to taste the corn,
beautifully seasoned.

Looking forward to that charred corn
just for a little bit of texture.

But then this is a take
on a takeaway dish.

You now have to elevate it,

and that is a very, very,
very difficult thing to do.

It's CFC - Cecily's Fried
Chicken.

Kyle, what's your dish, please?

So I'm doing a version of crab
on toast with Nan.

Crab, ajo blanco, pickled kohlrabi,
pickled grapes.

Ajo blanco is like an almond sauce.

Always go on holiday with Nan.

She always used to take us to, like,
Gran Canaria.

It's something that we've had with
shellfish before.

On the side, I'm going to do
a little pot of apple jelly.

Brown crab emulsion, top
that with caviar.

Wonderful.

What's inspired this dish?

During lockdown, my gran died of a
brain tumour.

Since she just wanted to eat crab
down by the beach,

something that we used to do, like,
when I was a kid.

She always, like, pushed
us to do the show.

I'm a bit sad that I've left
it too late, but...

It's all right, she's watching.

This is not just picking
crab on the beach,

this is crab elevated
to new heights.

We've got ajo blanco.

It's a white version of a tomato
gazpacho.

Almonds, grapes, vinegar.
It's absolutely delicious.

I think it works really well
with crab.

Little bit more acidic than I
would normally do,

just to cut through everything.

Cos there's a lot of sweet flavours
as well.

Got pickled kohlrabi.

Kohlrabi is the texture of a radish.

It's also got the flavour
of a radish.

In fact, it's just a little bit
hotter.

He's got that blanched in a little
pickling liquid,

so you get the heat and the sourness
working together.

If you love crab,
you're onto a winner.

We've got brown crab emulsion
with caviar.

We want to taste the brown crab,

so it's almost like a thick
mayonnaise.

And also toasted flatbread.

I mean, this just sounds
delicious, doesn't it?

Tomorrow's not promised,

so today, I want my dish
to stand out.

I want my dish and her memory to be
the best in the room.

You've got ten minutes left.

Ten minutes, please.

Just cooking the scallops, that's really
the last piece of cooking I've got to do.

And then sort of moving on to all
the plating up business.

Gregg, Marcus...

...Mon, Mon, Mon, Mon, Mon!

I don't want to scare anybody,
two minutes.

So I'm leaving the most delicate job
to last - filling the pastry tubes.

Don't want the pastry to go soft.

60 seconds.

Wait...

OK, Chefs, stop!
Time's up.

Well done, everybody.

Kasae's nan is the
inspiration for her

lemon parfait, served

in a brown butter and lemon myrtle
biscuit,

with a limoncello curd,

a coriander and preserved lemon
gel,

topped with torched

Italian coconut meringue.

It's designed to be eaten
with your hands, so go for it.

I've got a real issue with this
right now, I have a bit of a problem.

And that's I've got to put it down!

That is stunning!

Beautiful parfait.

It's smooth,

it's citrusy,

it's got a little bit of booze in
there,

it's got a touch of meringue.

The biscuit is melt in the mouth.

I'd say that's probably your best
dish so far in this competition.

KASAE LAUGHS

That gel you've put across there is
really strong lemon with coriander.

It's almost getting into a savoury
stripe.

That is a delightful, clever,
but also elegant dish.

Well done, you.
Thank you.

To take something as simple
as a lemon slice and to elevate it,

put your twist on it and then sell
us that story,

can be very hard to achieve,
but you've nailed it.

Delightful!

I'd like a second one, please!

And say hi to Nan next time
you speak to her!

Thank you.

When Marcus said that he had a real
problem with this dessert,

I was like, "Oh, my God, here it
comes, get ready!"

And then he loved it.

And then Monica finished it.

And that was just

a 180 on emotions.

Tom's last dish on Earth
is scallop cooked three ways.

A ceviche with mango, finger lime,

pickled shallots,

garnished with chilli

and salmon roe.

A roasted scallop served
with Jerusalem artichoke puree,

lime-infused artichoke crisps

and marigold oil.

And a crispy pastry cylinder filled

with buttermilk mousse,

charred Jerusalem artichoke

and raw scallop.

Your cooked scallop, beautifully
pan-roasted there.

It's just right.

Such a smooth Jerusalem artichoke
puree in there.

You've got a bit of lime
juice on the crispy artichoke there.

It is a bit like a
salt and vinegar crisp.

Ceviche, I like the execution of it.

I like the finger lime,
I like the pickled little shallots

and the chilli as well.

And it all works.

I love the scallop with
the artichoke,

I love the ceviche. I'm not sure
about this crispy pastry tube.

Me, like you, I'm a scallop lover,
so I can admire the work.

I don't taste scallop
in there at all.

I think that's a bit of a shame.

I sort of did it as I practised it.

I think the feedback
was definitely correct.

You know, I think my grandad
would be proud.

Inspired by his
nan's love of crab,

Kyle has served white crab
under a dome

of pickled kohlrabi,

ajo blanco sauce,

pickled grapes, garnished
with caviar and creme fraiche.

His pot of brown crab emulsion

is sitting on a layer of apple jelly

and is topped with caviar
and creme fraiche,

served with a yoghurt flatbread.

It's without doubt, a celebration
of crab. Wow!

I really like the way you've done
this beautiful play of the white

crab meat with the pickled kohlrabi.

The ajo blanco is fantastic.

Love the vinegar in it,

the bread, the almonds.

Delicious.

Love, the sweet acidity of it.

I like it -
I like it a lot.

I love seeing chefs use
the brown crab meat.

Yes, the apple jelly has melted
a bit, but it's got the sweetness

which it needs so much, because
it's a very salty little pot.

And then, of course, you can use
the bread to dip into either one of them.

The dishes work well together.

I can't keep my spoon
out of either bowl.

Quite different and delicious.

You said it was important
to you that you got

this right today. Yeah.

Did you get it right?
I think so, yeah.

Inspired by her passion
for Southern fried chicken,

Cecily's cooked crispy spiced
buttermilk chicken wings

stuffed with a chicken and chipotle
mousse,

served with creamy mashed potato,

charred corn, corn puree,

a cucumber pickle

and a chicken gravy.

Wonderful chicken.

It's really lovely and moist.

It's a crispy skin - that's
highly seasoned.

Love the chipotle in the middle,
because it leaves you with heat,

but it starts almost
with a sweetness to it.

A word of caution,

if you put crispy on top
of wet mashed potato,

you're going to lose the crisp.

Love the crunchy sweetcorn - been
slightly charred.

Gravy, it sits on the side as a
secondary flavour.

It's not too strong,

it's not too bold, but it works.

The pickling of the cucumbers,
a bit of sharpness that cuts

through all the richness
on this plate.

But the sweetcorn puree,

it's sort of a bit lost under the
sauce.

It looked good on the plate and it
looked how I wanted it to.

I think my dad would have enjoyed
that dish,

so that's good.

Just how good are these four?

Getting rid of one of them -
that's hard.

There seemed to be one dish
that all three of us

couldn't get enough of.

Kasae and her lemon parfait
sandwich.

The limoncello and coriander gel
over the top and then

the charred meringue -
delightful.

It was a brilliant dish,
it was a point of genius,

it was fantastic.
Point of genius?

See, that's a stamp
of approval.

Kasae, brilliant today, goes through
to the semifinal with Philippe.

Now, of course, we've got to discuss
the merits of Cecily, Kyle and Tom.

Kyle gave us two crab dishes -
one of white crab meat,

one of brown crab meat.

Incredibly creative.

He had the ajo blanco,

the Spanish soup made from almonds.

It was lovely.

So the brown crab with the apple
jelly and the caviar on top

was a delight and a luxury.

The execution and the presentation
of both dishes were fantastic.

Can we put Kyle through?
Sure, absolutely.

I'm happy for Kyle to go
through.

Tom was trying hard.

I thought the star of the three
plates were, without doubt,

the artichoke puree
with the scallop on top.

That was delicious -
the puree was so smooth as well.

I also enjoyed the ceviche.
I like that he had the finger lime

that cut through the sweetness
of the mango really well.

The pastry tube was delicious,
the artichoke puree was fantastic.

But the raw scallop he put
into it was completely lost.

Cecily and her fried chicken?

She gave us a really tasty, crispy
chicken wing,

but the corn puree
was completely lost on there.

And maybe I want my fried
chicken dry,

not sitting on top
of mashed potato.

It's now Tom or Cecily.

Whose dish did you enjoy eating?

But also, who's showing the skill?

Well, I mean, that's a big question.

The more I do, the more I want
to get further.

But, yeah, let's see.

I do want to get through, it's been
my life obsession

right now, it's all I'm doing.

But no-one has a smooth run at
it, so I guess

we'll just have to wait and see.

What we saw today was four chefs

that had a meaning and a real place
in the MasterChef kitchen,

and it is really sad to have to say
goodbye to one of you.

All four of you should be incredibly
proud of what you've achieved.

There was one standout, one standout

that we actually almost licked

the plate clean.

The first chef joining Philippe

in the semifinal is Kasae.

Congratulations.

Just a wonderful dish!

There is room for two more of
you to go through to the semifinal,

and, of course,
one of you is leaving us.

The chef leaving the competition
is...

...Cecily.
Thank you very much.

Cecily, you are a great chef

and I wish you the best of luck

in all that you do.

Thank you very much.

I've felt like I've learned a lot
and I feel like I've

got better as a chef.

I think it's just given me
a little bit more confidence

to really push myself out there.

Congratulations!
Semifinals, well done! Semifinals!

Hey!
Thank you.

The fact I'm in the semis now
is just a massive deal to me.

I just didn't expect to be here,
and now I am,

I just, I just want more.

This was the uplift and spark
I needed, so I just want

to keep pushing forward.

It only gets harder from here,

so I'm going to have to bring
my A-plus plus game!

Next time, it's the semifinals...

...and the best eight chefs are
back...

Unusual.
whoa!

It's like a blue cheese!

...to battle
for the chance to work under some

of the country's
most inspirational chefs.

Just make sure they're the
best you can do, yeah?

I am so here for it, this is fire!

BANG
Oh!