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It's the MasterChef quarterfinal,
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and this week's
six best cooks are back.
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It feels unbelievable
to be a quarterfinalist.
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The pressure is mounting
up quite a lot.
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I am willing to physically fight
for a place in the knockout week.
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Confidence, I'm not sure...
SHE LAUGHS
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..but I'll be fine, just act cool.
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The judges need to see perfect
dishes now,
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and there's no room
for any errors.
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I have not come here to play,
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I've come here to slay,
and I'm going to slay it today.
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Let's do it, let's make some mouths
really happy, I think.
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Tonight, they will face one
challenge - to cook an exceptional
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dish from a brief set by esteemed
food writer Leyla Kazim.
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If they are serious about winning
this competition, they've got
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to shine right now.
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But they've got to get through
this round, and it is brutal.
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Congratulations, all six
of you, because you are now
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MasterChef quarterfinalists,
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Whoop, whoop!
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Today, you will not be cooking
just for Gregg and I.
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Ladies and gentlemen, renowned
food writer, Leyla Kazim.
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Wow!
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So my brief for you today is to
create a dish that you would make
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for someone if they came
up to you feeling a little bit
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under the weather or in need
of a pick-me-up, something
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that is going to nourish
and restore them.
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After tasting all of these dishes,
I want to feel really good.
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Only three of you will be going
through to the next round, which,
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of course, does mean three of
you will be leaving the competition.
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90 minutes. Off you go.
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I think what's particularly
great about this brief
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is that people are going to
interpret it in different ways.
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So you can go down the kind of "food
is medicine" route and really focus
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on the potent properties
that a lot of foodstuffs have.
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Or you could go down more
of a comfort route.
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I'm open to both. I want taste,
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I want a story, I want to feel
good after eating it.
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Abi's got a sense of finesse
about her.
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She takes classic ideas,
but she pulls them apart
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a little bit.
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I think that has been my dish
of the day.
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She's got to continue to deliver.
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Food, for me, is definitely
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all about nourishing
and restoring others anyway.
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I'm definitely focusing on flavour
rather than flair today,
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but hopefully it works in my favour.
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So today I'm making an Asian take
on a beef and carrot stew,
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with wasabi mash, tempura enoki
mushrooms and garlic green beans.
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Oh, and why have you chosen
this dish and those ingredients?
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I took the brief almost
as, like, a hug in a dish.
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I think mashed potatoes are one
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of the most comforting things
you can eat.
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And I always aim towards Asian
flavours, so it wants to smell
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and taste like a Chinese
takeaway, almost,
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but then and look and feel
like a stew as well.
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Things that are stews and broth-y
are always good
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for wanting that sense of eating
something that's going to make
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you feel good inside.
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What Abi's doing is she's taking
her beef with bacon and onions,
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she's adding to that star anise
and five spice, the flavours
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of the inside of a Chinese duck.
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That beef can go
dry or it can be tough.
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I hope it's somewhere in the middle
where it falls apart in your mouth
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and it's lovely and succulent
and moist.
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I like a very smooth mashed potato.
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I love that there's going to be this
kind of horseradish wasabi
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heat in there.
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So I'm excited to eat this one.
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Da-da-da-da-da-da.
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What I admire about Max,
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he takes few ingredients
and he produces
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really good, tasty food.
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You have taken the banana
and done wonders with it.
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Please tell me
what you're cooking today.
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So I'm making for you what my mum
would normally make for me
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when I was ill.
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And this is my ethnic identity,
this is my mum's food.
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Wow!
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We have got quite a complex
dish here.
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He's starting off with a tarka dhal.
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He's taking lots and lots of
lentils, cooking them really,
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really well, almost like a soup
with lots of different spices.
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On top of that, he's doing a rice
mixture,
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and that is rice and lentils
with lots and lots of turmeric.
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We're then getting curried okra,
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and then a piece of pan-fried
sea bream.
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He's kept the skin on, so I hope
that skin's nice and crispy.
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And then he's going to serve
that whole thing
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with a fish curry sauce.
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This, for me sounds like something
which is really nourishing.
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His issue now is how wet
the dish is.
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Why would your mum make
you this dish when you were ill?
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What's so special about
it? Being the last-born,
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I was loved, cherished
and pampered...
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SHE LAUGHS
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..and all these foods combined
together would really help
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overcome any illnesses
that I had as a child.
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There are a lot of spices going
into this, which I'm very pleased
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about because spices are
the cornerstone
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of health-giving properties.
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But there is the possibility
that the fish gets drowned out.
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Folks, you have got just one hour
left.
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Yeah, leave that to me
next time, I think.
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Oh, they must be the strongest
onions I've ever met
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in my life. Should have brought
the swimming goggles, big, old
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snorkelling mask on.
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Tom from Scotland has got
his heart and soul firmly
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in classic European cookery.
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This is, quite straightforwardly,
absolutely blooming delicious.
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It IS popular, and if he does it
really well, it's unstoppable.
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Cooking for John, Gregg and a food
critic, it doesn't really get
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any bigger than that,
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so today is all about focus
and perfection.
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Please tell me what you are
cooking today.
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So I'm making a curried battered cod
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with some goose fat chips...
Mm-hm. ..chip shop
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curry sauce, home-made pickled
onions and mushy pea.
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How do you think it's going
to make me feel when I eat it?
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Because I want something that's
going to nourish me and restore me.
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I'm hoping it's going to put
a smile on your face. Oh!
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We've just been to the Isle of Mull
on our holidays, and it's something
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that our kids loved.
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However you're feeling,
whether you're on top of the world
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or whether you're at rock-bottom,
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it's a dish that kind of just makes
you feel good inside.
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We've got to have a good
crisp batter.
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Plus turmeric in there is
like a powerhouse of so many potent
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health-giving properties.
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Now, he's making a curry sauce
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from onions, curry powder
and apples.
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Great. Now, the chips themselves,
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he's using an apple corer to make
sure they're perfectly round.
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Then they're going to goose-fat
in the oven like a roast potato.
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I want a flappy chip.
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Dinta is a vegetarian,
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she loves the flavours of India,
but she's also a fusion cook.
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Perfectly spiced, a little bit
of heat. I think it's great.
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Hooray for Dinta!
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Dinta, she is doing
us a thali,
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and on that thali,
she has a paneer pasty.
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We have a puri, which is a lovely
little puff, a piece of bread,
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a khadi, which is a chickpea
almost soup made with yoghurt.
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Then we have a bhindi, or an okra
curry, which is going on the side.
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Then we've got rice, shrikhand,
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which is a sweetened
strained yoghurt,
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flavoured with saffron.
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Then we got a little palate
cleanser, which is a chocolate cup
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flavoured with rose
syrup and fennel seeds.
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I mean, I just don't know
how she's doing it all.
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I need to lie down, just thinking
about it.
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As a doctor, as a GP, what did you
think when you got the brief?
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Obviously, it's really good to make
sure that you are going
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to be eating nutritious food. As you
know, you don't want to get unwell.
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So, actually, a lot of my components
of my dish, they are healthy, apart
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from the fried stuff,
but you're allowed to indulge,
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it's fine once in a while.
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Dinta's given herself
a huge amount of work to do,
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but she seems quite calm,
she seems quite ordered.
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Pressure has got me where
I am so far in my life.
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I've done night shifts,
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I've done placements where
I'm looking after over 100 people.
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Pressure makes me thrive.
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Lulu has introduced to the flavours
of Tanzania.
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She's got skills, she's got
style, and she likes it fiery-hot.
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My eyes are sore with the ferocity
of that sauce. Well done, you.
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The food I'm going to cook today,
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it's like having a warm blanket
on a chilly day on your body,
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and it just gives you a nice
cuddle and hug,
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and I want the judges to enjoy
that as well.
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Lulu, what are you making for us?
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I'm making ugali,
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African stew, spinach with coconut
milk, and a sambharo.
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What's an ugali? Ugali is
a cornmeal mash,
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which is a food from my heart
from home.
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So you're going to take
a piece of it, like,
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as if you'll have a bread or naan,
and dip it in the sauce that you
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like, and put it in your mouth.
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The cornmeal porridge is really hard
to get right, cos you've got
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to beat it and beat it until such
time as it's quite sticky,
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otherwise it doesn't hold your food
when you pick it up.
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She's made a beef stew with lots
and lots of garlic, lots
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and lots of ginger.
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That beef has to be lovely
and tender and melt in our mouths.
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I don't want tough meat.
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Sambharo, which is a
mixture of carrots
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and onions, mustard seeds
with scotch bonnet.
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That's a chilli-hot relish
which needs to have a crunch to it.
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I do this every week cos my
fiance will not stop eating it,
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and he goes red like a beetroot.
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But also, that's such
a great ingredient for if, you know,
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you've got a cold and you need to...
It does, it just cleans out
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everything. It just gives you a bit
of a...you want to dance a bit more,
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you want to eat more.
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Guys, you have had one hour,
and you have 30 minutes left.
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Tatiana really surprised us
in the first round.
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That, to me, is something
you would order in a restaurant.
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That's really quite delicious.
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It's almost street soul food,
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but can she bring a point
of difference to it?
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I really love the brief,
because it's something
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in my household that we do a lot
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whenever we feel down, and I hope
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they like it.
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I'm cooking a French onion soup
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with a bourguignon-style
beef short rib.
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That's going to be in a toasted
sandwich with some Roquefort,
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and it's going to be fried
in beef dripping.
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Whoa, whoa, whoa, whoa!
SHE LAUGHS
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Tat, why have you chosen to do such
a hearty meal like this?
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We had little money at one point,
and just when we got home,
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we would open a can of tomato soup
and have a ham
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and cheese toastie with it, and it's
just something that always
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puts a smile on our faces.
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It is very French.
Is there a reason for that?
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Well, my mum's French,
and she taught me how to do both
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onion soup and bourguignon.
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This is pretty much
"Ode to my Mum".
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French onion soup is classically
served with a piece of bread
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with cheese across the top of it.
No, no, no, we're not getting that.
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Instead, we are getting a toasted
sandwich with blue cheese
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inside it, and a short rib
which has been braised.
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You dip it in your French
onion soup.
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I think that's just about right.
Put the flour in now.
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It's got to be a classic,
good, old-fashioned
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French onion soup.
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Peppery, warm, sweet with onions,
rich with stock, where it
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really tickles the back
of your throat.
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I don't want onion gravy.
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We have just 15 minutes left.
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Guys, big day, big dinner,
let's go.
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00:12:48,921 --> 00:12:50,881
I think it's going OK.
233
00:12:50,881 --> 00:12:53,761
The mash is a little bit behind,
234
00:12:53,761 --> 00:12:57,921
which I'm a bit anxious about
cos I don't want it to be lumpy.
235
00:12:59,241 --> 00:13:01,201
There we go, nice and golden.
236
00:13:03,361 --> 00:13:06,601
I need to stop shaking.
237
00:13:06,601 --> 00:13:07,601
OK, breathe.
238
00:13:10,441 --> 00:13:12,481
Right, ladies and gentlemen, sorry
to scare you,
239
00:13:12,481 --> 00:13:14,681
you've got less than five minutes.
240
00:13:14,681 --> 00:13:16,201
Come on, come on, come on.
241
00:13:22,201 --> 00:13:23,681
You have just two minutes.
242
00:13:23,681 --> 00:13:25,801
Come on, up the pace. Two minutes.
243
00:13:35,321 --> 00:13:36,801
Always a last-minute rush,
244
00:13:36,801 --> 00:13:39,321
always the last minute.
245
00:13:39,321 --> 00:13:41,921
Oh, come on.
246
00:13:47,241 --> 00:13:49,001
Guys, that's it. Stop.
247
00:13:49,001 --> 00:13:50,481
Oh! Stop, stop, stop!
248
00:13:52,361 --> 00:13:53,601
Well done!
249
00:13:59,681 --> 00:14:02,041
Tat, if you wouldn't mind, please.
250
00:14:03,761 --> 00:14:05,801
NARRATOR: As an homage to
her heritage,
251
00:14:05,801 --> 00:14:10,841
archaeologist Tatiana has cooked
French onion soup, served
252
00:14:10,841 --> 00:14:15,121
with a beef short rib and Roquefort
toasted sandwich,
253
00:14:15,121 --> 00:14:16,761
fried in beef dripping.
254
00:14:25,041 --> 00:14:26,801
The sandwich is great.
255
00:14:26,801 --> 00:14:30,281
I tasted the beef on its own,
it's fantastic.
256
00:14:30,281 --> 00:14:34,681
The soup is kind of a bit
too sweet for me,
257
00:14:34,681 --> 00:14:37,761
I felt it was a bit under-seasoned,
but the two together
258
00:14:37,761 --> 00:14:40,641
is very comforting
and also restorative.
259
00:14:42,201 --> 00:14:44,001
For me, French onion soup is just
260
00:14:44,001 --> 00:14:46,281
onions, stock, a good amount
of pepper.
261
00:14:46,281 --> 00:14:49,041
And here you've tried to thicken
it with flour, and I've got lumps
262
00:14:49,041 --> 00:14:51,321
of flour in here, which is
a real shame.
263
00:14:51,321 --> 00:14:54,081
And I just feel it's a bit
too thick and it's becoming
264
00:14:54,081 --> 00:14:55,641
more like onion gravy.
265
00:14:56,881 --> 00:14:58,841
I think your sandwich is great.
266
00:14:58,841 --> 00:15:01,961
Soft bits of beef with a real
saltiness that only
267
00:15:01,961 --> 00:15:06,081
the blue Roquefort
cheese can bring up.
268
00:15:06,081 --> 00:15:09,401
It's a shame there's bits of flour
floating around in your soup,
269
00:15:09,401 --> 00:15:10,881
it shouldn't be there.
270
00:15:12,241 --> 00:15:15,321
I am a bit disappointed
that there were bits of flour
271
00:15:15,321 --> 00:15:16,761
still in the soup.
272
00:15:16,761 --> 00:15:20,801
I thought I got them all,
but, clearly, they multiplied.
273
00:15:20,801 --> 00:15:22,801
SHE LAUGHS
274
00:15:25,001 --> 00:15:27,081
NARRATOR: Salesperson Abi's
275
00:15:27,081 --> 00:15:30,521
restorative dish is an Asian twist
on a beef stew.
276
00:15:30,521 --> 00:15:35,121
Braising steak, cooked with carrots,
bacon, ginger and Chinese
277
00:15:35,121 --> 00:15:40,281
five spice, with wasabi,
mashed potatoes, tempura
278
00:15:40,281 --> 00:15:44,521
enoki mushroom, garlic green
beans and courgette ribbons.
279
00:15:50,281 --> 00:15:52,481
Your beef stew,
280
00:15:52,481 --> 00:15:56,921
I'm getting that gentle flavour
of star anise and five spice
281
00:15:56,921 --> 00:15:59,841
in the sauce, which is really nice
and it's warming,
282
00:15:59,841 --> 00:16:03,481
and you don't expect it,
so it's a really nice surprise.
283
00:16:03,481 --> 00:16:05,321
I like the enoki mushrooms on top,
284
00:16:05,321 --> 00:16:07,641
I think it looks great and I think
it's a really good idea.
285
00:16:07,641 --> 00:16:11,281
And the beans are lovely,
so it's a very tasty meal.
286
00:16:13,281 --> 00:16:16,161
The mashed potato is perfectly
smooth, and in there's a heady
287
00:16:16,161 --> 00:16:17,681
amount of wasabi.
288
00:16:17,681 --> 00:16:20,081
Your beef is cooked well.
289
00:16:20,081 --> 00:16:24,521
We have got the flavours of Chinese
duck with gravy and mashed
290
00:16:24,521 --> 00:16:28,161
potato and wasabi, and I think
you've done that really well.
291
00:16:28,161 --> 00:16:30,361
I think this is fantastic,
292
00:16:30,361 --> 00:16:33,841
and I think your flavours are
daring, and I think you've balanced
293
00:16:33,841 --> 00:16:35,041
them really well.
294
00:16:37,761 --> 00:16:39,841
I'm feeling pretty good
after those comments.
295
00:16:39,841 --> 00:16:42,761
You never want to jinx it and say
you think you've done enough.
296
00:16:42,761 --> 00:16:46,161
Gave my best, so, hopefully,
that's good enough.
297
00:16:48,721 --> 00:16:52,081
NARRATOR: Inspired by childhood
remedies from his mum,
298
00:16:52,081 --> 00:16:56,201
civil servant Max has made fried
sea bream in masala,
299
00:16:56,201 --> 00:17:01,681
on curried okra, yellow rice with
lentils, tarka dhal,
300
00:17:01,681 --> 00:17:07,121
served with pickled onions,
poppadoms,
301
00:17:07,121 --> 00:17:09,881
and a spiced fish and tomato sauce.
302
00:17:16,881 --> 00:17:20,081
Your fish, you marinated it first,
then fried it, and it's going dry,
303
00:17:20,081 --> 00:17:22,721
I think that could probably be a bit
moister, and I think the skin
304
00:17:22,721 --> 00:17:24,681
could be crispy.
305
00:17:24,681 --> 00:17:27,641
The thing for me here is there's
very little definition.
306
00:17:27,641 --> 00:17:30,241
I can understand it's very
comforting, but I'm finding
307
00:17:30,241 --> 00:17:32,241
all the flavours fusing
into each other.
308
00:17:32,241 --> 00:17:34,881
Sauce with the dhal and rice,
which is also wet,
309
00:17:34,881 --> 00:17:36,561
it's becoming all a bit wet.
310
00:17:36,561 --> 00:17:38,121
OK.
311
00:17:38,121 --> 00:17:41,641
My favourite thing on the plate
is the dhal. With the mustard seed
312
00:17:41,641 --> 00:17:43,801
and the curry leaves, it's like,
"Mm!"
313
00:17:43,801 --> 00:17:45,321
This sauce has great heat.
314
00:17:45,321 --> 00:17:50,041
It is a bit thin and a bit oily,
but I love the flavours in it.
315
00:17:50,041 --> 00:17:54,601
I particularly like the okra
with the sweet onion, but I think
316
00:17:54,601 --> 00:17:58,161
the dish is a little messy,
and all the flavours are blending
317
00:17:58,161 --> 00:18:01,281
into one, which I think is a shame,
cos I think you've got some
318
00:18:01,281 --> 00:18:03,761
great stuff going on here.
Thank you.
319
00:18:05,601 --> 00:18:07,841
There was a lot of pressure
with cooking this dish,
320
00:18:07,841 --> 00:18:09,321
since it represents the love
321
00:18:09,321 --> 00:18:11,561
and affection that I got
from my mother.
322
00:18:11,561 --> 00:18:16,281
And it's a bit difficult to hear
it being criticised, but I hope
323
00:18:16,281 --> 00:18:18,961
that I've done enough
to go through.
324
00:18:18,961 --> 00:18:21,921
NARRATOR: With nourishing
memories of Tanzania,
325
00:18:21,921 --> 00:18:23,801
teaching assistant Lulu
326
00:18:23,801 --> 00:18:27,761
has served a traditional
East African beef stew.
327
00:18:27,761 --> 00:18:31,481
Sirloin steak in tomatoes,
aubergine and okra.
328
00:18:33,041 --> 00:18:35,561
Coconut spinach, sambharo,
329
00:18:35,561 --> 00:18:40,441
a spiced carrot, papaya
and scotch bonnet relish,
330
00:18:40,441 --> 00:18:44,521
served with ugali, a stiff cornmeal
porridge.
331
00:18:54,481 --> 00:18:59,441
That tomato beef stew
that you've got has got so much
332
00:18:59,441 --> 00:19:02,241
garlic that, actually, the garlic
is making it quite hot.
333
00:19:02,241 --> 00:19:04,401
There's a lot of garlic in there.
334
00:19:04,401 --> 00:19:07,641
That beef itself, I feel,
could be just cooked
335
00:19:07,641 --> 00:19:09,761
a little bit less. OK.
336
00:19:09,761 --> 00:19:11,721
The sambharo is fantastic.
337
00:19:11,721 --> 00:19:15,881
You totally could have kept
more scotch bonnets in,
338
00:19:15,881 --> 00:19:21,241
but the beef is a little bit
hard and a little bit dry. OK.
339
00:19:21,241 --> 00:19:26,241
However, the ugali, it is a great
vehicle with which to enjoy
340
00:19:26,241 --> 00:19:29,081
everything on the plate.
Thank you.
341
00:19:29,081 --> 00:19:33,041
I love you use a coconut with the
spinach. It's well-seasoned.
342
00:19:33,041 --> 00:19:34,801
Your flavours are wonderful.
343
00:19:34,801 --> 00:19:37,121
The texture of the beef
is a slight issue.
344
00:19:37,121 --> 00:19:38,561
No two ways about it,
345
00:19:38,561 --> 00:19:41,201
all three of us have picked
up on it.
346
00:19:43,401 --> 00:19:45,961
Erm, a bit disappointed.
347
00:19:45,961 --> 00:19:48,481
Dammit!
348
00:19:48,481 --> 00:19:52,361
I should have paid more attention
on my beef and given a bit
349
00:19:52,361 --> 00:19:53,481
more love to it.
350
00:19:55,161 --> 00:19:57,321
Kick myself. Like, kick, kick.
351
00:19:57,321 --> 00:19:58,961
"What did I do that for?"
352
00:20:01,001 --> 00:20:05,321
Looking back at family holidays,
sales manager Tom has served
353
00:20:05,321 --> 00:20:10,161
his take on fish and chips.
Turmeric-spiced battered cod,
354
00:20:10,161 --> 00:20:12,801
chips fried in goose fat,
355
00:20:12,801 --> 00:20:18,041
mushy peas, pickled onions
and a chip shop curry sauce.
356
00:20:24,761 --> 00:20:27,241
The fish is slightly overcooked.
357
00:20:27,241 --> 00:20:30,801
However, you've got a very lovely
crispy batter,
358
00:20:30,801 --> 00:20:34,441
and I immediately get
the flavour of turmeric.
359
00:20:34,441 --> 00:20:37,561
The curry sauce is sweet
and tastes very good.
360
00:20:37,561 --> 00:20:39,001
I really like that. Thank you.
361
00:20:40,041 --> 00:20:42,841
Your chips, I think are really
good, crispy on the outside,
362
00:20:42,841 --> 00:20:44,641
and they have the flavour
of that goose fat,
363
00:20:44,641 --> 00:20:46,601
which is very, very opulent.
364
00:20:46,601 --> 00:20:49,561
I think it's a good-looking
plate of food, I think you've shown
365
00:20:49,561 --> 00:20:52,321
some great skills, I like it.
Thank you.
366
00:20:52,321 --> 00:20:54,641
The peas are, like, you've got
a little bit of sharpness
367
00:20:54,641 --> 00:20:56,761
in there with the sweetness
as well, which I like.
368
00:20:56,761 --> 00:20:59,601
And your take of a pickled
onion, I think are great.
369
00:20:59,601 --> 00:21:02,161
I'm really happy with it.
It is nostalgia,
370
00:21:02,161 --> 00:21:05,961
it is most certainly comfort
food, no doubt about it.
371
00:21:07,001 --> 00:21:10,681
I feel I've hit the brief
in what my family enjoy in food,
372
00:21:10,681 --> 00:21:14,481
but when you're cooking
for a food critic, it just needs
373
00:21:14,481 --> 00:21:16,521
to be up another level.
374
00:21:16,521 --> 00:21:19,601
But overall, I was happy
in my dish.
375
00:21:22,721 --> 00:21:25,881
NARRATOR: GP Dinta's nourishing dish
376
00:21:25,881 --> 00:21:28,321
is a vegetarian Gujarati Thali,
377
00:21:28,321 --> 00:21:32,961
bhindi, okra curry cooked in ginger,
tomato and chilli,
378
00:21:32,961 --> 00:21:36,321
saffron and cinnamon rice.
379
00:21:36,321 --> 00:21:40,241
Kadhi, a spiced chickpea yoghurt.
380
00:21:40,241 --> 00:21:43,961
puri breads, paneer pasties,
381
00:21:43,961 --> 00:21:47,601
shrekhand, a hung yoghurt spiced
382
00:21:47,601 --> 00:21:52,361
with cardamom, and paan chocolate
filled with rose and fennel seeds.
383
00:21:59,081 --> 00:22:00,921
Your bhindi, delicious,
384
00:22:00,921 --> 00:22:04,281
really smoky, with loads of ground
coriander
385
00:22:04,281 --> 00:22:05,601
and cumin in there.
386
00:22:05,601 --> 00:22:09,201
The khadi, I really like. Mustard
seeds going through there,
387
00:22:09,201 --> 00:22:10,761
that's really wonderful.
388
00:22:10,761 --> 00:22:13,801
I feel comforted.
I feel elated by it,
389
00:22:13,801 --> 00:22:16,561
and I love the fact
that it's so pretty. Thank you.
390
00:22:16,561 --> 00:22:21,121
The puris puffed up nicely
and are crispy.
391
00:22:21,121 --> 00:22:22,361
Your rice is good.
392
00:22:22,361 --> 00:22:25,321
We then ended with this hung
yoghurt.
393
00:22:25,321 --> 00:22:29,161
It's got all these beautiful
spices and pomegranate seeds,
394
00:22:29,161 --> 00:22:33,121
so it's just been like a whole
wonderful voyage
395
00:22:33,121 --> 00:22:35,761
across your plate. Thank you.
396
00:22:35,761 --> 00:22:39,081
I started with the pasty -
nice, crumbly pastry,
397
00:22:39,081 --> 00:22:41,241
and inside there is the saltiness
of paneer.
398
00:22:41,241 --> 00:22:43,601
And then I got to that chocolate...
HE CHUCKLES
399
00:22:43,601 --> 00:22:46,161
..and with all the aniseed,
it's like having a square
400
00:22:46,161 --> 00:22:48,961
of chocolate with a liquorice
allsort.
401
00:22:48,961 --> 00:22:51,881
Your food is dainty, elegant,
402
00:22:51,881 --> 00:22:55,281
and just so bursting with flavour.
403
00:22:55,281 --> 00:22:57,041
I'm really into this.
404
00:22:57,041 --> 00:23:01,561
Can you tell?
405
00:23:01,561 --> 00:23:04,601
Really happy. I can't believe
all the comments.
406
00:23:04,601 --> 00:23:08,681
They loved my dish. So I'm, like,
beyond happy right now.
407
00:23:08,681 --> 00:23:10,241
SHE LAUGHS
408
00:23:13,681 --> 00:23:16,641
This is proof that I've had
a great day.
409
00:23:16,641 --> 00:23:18,321
Really, the dishes were fabulous.
410
00:23:18,321 --> 00:23:21,961
This is why I think it was a good
brief, because it depends
411
00:23:21,961 --> 00:23:25,401
on their culture, on their memories
or their stories,
412
00:23:25,401 --> 00:23:28,281
but they absolutely all met
it in their own way.
413
00:23:28,281 --> 00:23:30,161
Leyla, thank you very much.
414
00:23:30,161 --> 00:23:32,081
See you later. Take care. Thank you.
Bye!
415
00:23:35,761 --> 00:23:39,681
Great quarterfinal, but we've now
got a tough decision to make.
416
00:23:39,681 --> 00:23:43,081
We've got to pick three
from these talented six.
417
00:23:44,681 --> 00:23:47,441
For me, there's two people
today who have really shone.
418
00:23:47,441 --> 00:23:51,121
I think we all agree that Dinta
actually did a brilliant job.
419
00:23:51,121 --> 00:23:55,041
From making pastry to pasties to
puris, the best work she's done
420
00:23:55,041 --> 00:23:56,881
in the competition so far.
421
00:23:58,041 --> 00:24:02,641
Abi. What a fantastic dish,
succulent bits of meat, thick gravy,
422
00:24:02,641 --> 00:24:04,201
smooth mashed potato.
423
00:24:04,201 --> 00:24:08,881
But it carried the flavours
of a lovely Chinese takeaway!
424
00:24:08,881 --> 00:24:12,361
Very, very, very clever.
425
00:24:12,361 --> 00:24:15,481
We've got Dinta and Abi
going through to knockout week,
426
00:24:15,481 --> 00:24:17,721
that means there's only
one more place.
427
00:24:17,721 --> 00:24:21,681
Tatiana. I thought the idea
was excellent.
428
00:24:21,681 --> 00:24:23,361
The soup was the let-down.
429
00:24:23,361 --> 00:24:26,521
She tried to thicken it,
we had lumps of flour in it.
430
00:24:26,521 --> 00:24:30,961
Right now, there is a question mark
over the quality of the soup.
431
00:24:30,961 --> 00:24:34,841
Elements of Max's dish, I thought,
were absolutely delightful.
432
00:24:34,841 --> 00:24:37,321
I thought that the fish
was overcooked,
433
00:24:37,321 --> 00:24:41,881
I felt the whole thing became
all a bit wet, but great flavours.
434
00:24:43,481 --> 00:24:47,001
Tom. The fish was starting to go
a bit dry, but we had crispy chips,
435
00:24:47,001 --> 00:24:48,721
which he'd cooked in goose fat,
436
00:24:48,721 --> 00:24:51,001
I thought they were really,
really good.
437
00:24:51,001 --> 00:24:52,721
He made his own curry sauce.
438
00:24:52,721 --> 00:24:56,961
Great mushy peas. And it tasted good
and it made you feel good.
439
00:24:58,041 --> 00:25:01,001
Lulu made for us ugali,
a cornmeal porridge.
440
00:25:01,001 --> 00:25:03,441
The spinach with the coconut,
I like that.
441
00:25:03,441 --> 00:25:05,041
The beef with the sauce
was the issue.
442
00:25:05,041 --> 00:25:08,561
The beef was drying out.
I don't quite think it worked.
443
00:25:10,281 --> 00:25:13,841
If I went home today, it would be
devastating, because this is not
444
00:25:13,841 --> 00:25:16,161
a game for me, this is something
I've wanted all my life,
445
00:25:16,161 --> 00:25:18,601
so I'm nervous.
446
00:25:18,601 --> 00:25:21,361
I want to stay in this competition
because this has lit a fire
447
00:25:21,361 --> 00:25:22,481
in my belly.
448
00:25:22,481 --> 00:25:26,841
Winning this could lead
to a complete career change for me.
449
00:25:26,841 --> 00:25:29,721
The level everybody was
at was very, very high.
450
00:25:29,721 --> 00:25:31,281
I wasn't kidding myself that it was
451
00:25:31,281 --> 00:25:32,841
going to be a walk
in the park today.
452
00:25:32,841 --> 00:25:35,321
But to be honest with you,
I done my best.
453
00:25:36,761 --> 00:25:39,961
If I go home,
hey, I got to the quarterfinal.
454
00:25:39,961 --> 00:25:42,081
Not many people can say that.
455
00:25:42,081 --> 00:25:46,121
But I would really love to go
further in the competition.
456
00:25:55,521 --> 00:25:57,481
In a room full of great cookery,
457
00:25:57,481 --> 00:26:01,161
we did have two absolutely
stand-out contestants,
458
00:26:01,161 --> 00:26:04,481
and those contestants are going
straight through to knockout week.
459
00:26:04,481 --> 00:26:05,841
Dinta.
460
00:26:07,161 --> 00:26:08,441
Abi,
461
00:26:08,441 --> 00:26:10,401
congratulations, well done.
462
00:26:13,601 --> 00:26:15,601
Tatiana, Tom,
463
00:26:15,601 --> 00:26:17,121
Lulu, Max,
464
00:26:17,121 --> 00:26:19,561
we have room for just one
more contestant.
465
00:26:21,801 --> 00:26:25,801
The third and final contestant
going through to knockout week is...
466
00:26:29,921 --> 00:26:31,121
It's Tom.
467
00:26:32,121 --> 00:26:34,401
Tom, congratulations.
468
00:26:35,441 --> 00:26:37,481
All right, big fella. Oh!
469
00:26:38,641 --> 00:26:41,241
Tat, Lulu, Max,
470
00:26:41,241 --> 00:26:42,921
Guys, sorry to see you go.
471
00:26:42,921 --> 00:26:45,161
Thank you. Thanks so much.
Thank you.
472
00:26:48,681 --> 00:26:51,321
I've done all I can,
and I'm going home on a high.
473
00:26:51,321 --> 00:26:53,961
I'm happy with everything
I've achieved,
474
00:26:53,961 --> 00:26:56,441
and this is definitely
not going to stop me cooking.
475
00:26:57,841 --> 00:26:59,481
This is a minor setback,
476
00:26:59,481 --> 00:27:01,881
but it's my nature to bounce back
477
00:27:01,881 --> 00:27:03,681
from things like this,
478
00:27:03,681 --> 00:27:05,761
and upwards and onwards
479
00:27:05,761 --> 00:27:07,121
is now going to be my motto.
480
00:27:08,321 --> 00:27:10,281
It's sad to go home, but
481
00:27:10,281 --> 00:27:13,201
the MasterChef experience
has been incredible.
482
00:27:13,201 --> 00:27:16,001
It was just like a dream come true.
483
00:27:24,041 --> 00:27:26,121
Congratulations,
you're in knockout week!
484
00:27:26,121 --> 00:27:27,521
Oh, you dancer!
485
00:27:27,521 --> 00:27:29,001
Get in.
486
00:27:30,081 --> 00:27:32,161
Well done. Well done.
487
00:27:33,721 --> 00:27:36,121
Oh, what?!
488
00:27:37,601 --> 00:27:41,121
Weak at the knees, absolutely
weak at the knees.
489
00:27:42,241 --> 00:27:45,641
It's, er... one of the best feelings
I've ever had in my life.
490
00:27:47,281 --> 00:27:49,161
Definitely want
more the knockout week.
491
00:27:49,161 --> 00:27:52,361
You can't just get to knock out or
you can get knocked out,
that would be rubbish.
492
00:27:54,241 --> 00:27:57,601
Of course, you go through highs
and lows as you go
through the competition, so...
493
00:27:58,761 --> 00:28:00,721
..right now, it's a high.
494
00:28:04,841 --> 00:28:06,361
Next time,
495
00:28:06,361 --> 00:28:08,401
six more home cooks...
496
00:28:08,401 --> 00:28:09,561
HE LAUGHS
497
00:28:09,561 --> 00:28:11,321
..compete for the right...
498
00:28:11,321 --> 00:28:12,481
SHE LAUGHS
499
00:28:12,481 --> 00:28:14,361
..to wear a MasterChef apron...
500
00:28:15,601 --> 00:28:18,321
That is so ludicrously yummy,
I love that.
501
00:28:19,961 --> 00:28:21,281
That's delicious.
502
00:28:21,281 --> 00:28:25,961
..before battling for a place
in the quarterfinal.
503
00:28:25,961 --> 00:28:27,881
I'm really, really impressed
by this.