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Knockout Week continues on
MasterChef.
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00:00:06,195 --> 00:00:08,995
After five weeks of intense
competition...
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Sorry. Whoa!
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00:00:11,395 --> 00:00:15,195
..58 home cooks have been whittled
down to the best 16.
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I feel like my body is here,
but my brain is elsewhere.
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It just feels like a dream
at the minute.
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If you want to be the best, you
have to compete against the best.
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I want to go all the way.
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I just don't think there's
any room for errors now.
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So everything needs to be
done and nailed.
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It's really daunting because
people are going home
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and I just really don't
want to be one of them.
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Last time, the first group of eight
returned,
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and Lee, Aaron and Vera
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were knocked out of the competition.
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Tonight, it's the turn of the second
group, who will also cook off
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for their chance to work
in their first professional kitchen.
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We need to push now and be
focused, OK?
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This is about cooking
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like you want to win
the competition.
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It's time to sizzle.
It's time to fry.
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And it's time for it to boil over.
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Welcome back, all of you.
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And congratulations for making it
through to the last 16,
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making it through to Knockout Week.
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Eight of you in here right now.
At the end of today,
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we will have just five.
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Three of you will be leaving
the competition.
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This is a good old-fashioned
MasterChef invention test.
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We have opened up a larder,
and we have packed it full
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of incredible ingredients.
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Meat, fish, poultry, fruit,
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vegetables, tofu, jackfruit.
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Anything you want to make
something truly delicious.
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Your dish could be sweet
or it could be savoury.
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All we ask is that it's delicious.
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90 minutes to be
at your absolute best.
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Off you go.
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I just have too many things
going on in my head right now.
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We've got to be on our A-game today.
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I mean, it's definitely
going to come from the heart with me
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today with this one.
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A bit overwhelmed. There's a lot of
choice.
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So I'm just going to see...see how
it goes.
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Olivia, a bartender from Birmingham,
is cool as a cucumber.
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Oh!
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It's fine.
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Olivia is very young,
and she hasn't yet cemented a style,
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but her cooking influences come
from all over the world.
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Being one of the youngest,
it's a bit intimidating,
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but I know I'm good.
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I just hope I can, you know,
be amongst them.
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How did you feel when you found out
it was an invention test?
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My trousers were soiled.
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You could say that.
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Olivia's dish today was born
out of an aubergine.
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Baba ghanoush - flavour of the
Middle East.
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Absolutely wonderful.
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I feel like as long as I've got
aubergine, life is OK.
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Then with that, a piece of lamb
neck, which she's going to roast.
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But it should be pink or it
should be well done.
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What do you want
from this competition now?
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I just want to make myself proud,
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do things that I've never done
before, and hopefully cook
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a lamb neck successfully.
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She's also got some stewed plums.
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And also got
crispy chickpeas.
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Now, chickpeas, plums,
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with some lamb. I'm a little bit
concerned here.
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I saw the plums and I thought,
"Why not chuck them on?"
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I'm hoping it'll be all right.
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Brin, our vet from Bristol.
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He loves big, banging flavours,
but he has a tendency to try
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and just be a bit overambitious.
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Brin, you look remarkably relaxed.
Are you?
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No, definitely not
remarkably relaxed.
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But I think I've got a plan.
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Brin is doing mackerel pan-fried,
mussels, but he's going to do
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a mussel sauce, and then
he's going to do a tempura mussel
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on the side of that.
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We've also got a beetroot puree,
a celeriac puree.
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We have a charred piece of chicory
and a charred leek.
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Crispy cavolo nero.
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There's a lot going on that plate.
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The jury's out here.
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Celeriac puree with a cream sauce.
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Cream and mackerel.
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I hope this works.
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You've cooked mackerel
in here before.
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Yeah, it didn't go too well,
so I wanted to show
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that I can cook with it.
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I think the standards are so high
this year that if I don't try
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and be really ambitious,
I don't think I'm going to give
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myself a chance of getting through.
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20 minutes gone, everybody.
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20 minutes gone.
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Chris, our comeback contestant,
is a fire-breathing circus performer
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from Oxfordshire,
and he is truly creative.
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He takes basic ideas
and reshapes them.
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I'm at a point in my career
where I can't fire-breathe forever.
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So if I could fuse the two of food
and performance all into one kind
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of career, that would be amazing.
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Chris, an invention test.
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I mean, that's basically
how you cook, isn't it?
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Yes, I think most of my
dishes are an invention.
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It definitely comes from somewhere
within.
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So it's a little bit of creativity
going into it.
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Chris - he's doing lamb neck,
which he's marinating in mustard.
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That pan-fried mustard,
I hope does not burn.
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If the mustard burns,
it will go bitter.
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Have you cooked a lamb neck before?
No.
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Ah. But I've watched a lot of videos
on it.
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CHRIS LAUGHS
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Therefore, I'm qualified, right?
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He's serving that with a chimichurri
sauce, vinegar and olive oil,
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loads of different herbs,
chopping them all together.
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We're going to get crispy potato.
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And then he's going to add to that
a cauliflower puree.
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It's almost classic, but I don't
know if it's got the real sort
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of fireworks that we're used to
with Chris.
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Haddy, from Gambia, loves the
flavours she grew up with,
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but she is versatile.
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Are we going to see more flavours of
The Gambia, or are we going to see
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things like a mango pie or moussaka?
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Seeing the judges like my food,
it just
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boost out my confidence so much.
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I mean, MasterChef is really helping
me grow more into, like, a much
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stronger and confident woman.
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There are lots of stressed
cooks in here,
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and you look completely relaxed.
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You're smiling.
Just faking it.
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Well, I've been practising
a lot, and obviously I come
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here to make Gambian dishes, but
today I'm just going to switch it
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and show off that
I can do more things,
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not only Gambian dishes.
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We have got ourselves a piece
of salmon, which she's poached in
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white wine.
Poaching it in white wine,
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it could make it go
a little bit tough.
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Crispy salmon skin, a mushroom
puree going underneath it,
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and a fondant potato.
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Now, this could be
a really lovely dish.
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So I'm happy. But I'm also
a bit nervous now thinking,
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"Have I played it too safe
and not done much?"
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Cliodhna, our comeback contestant,
personal trainer from Lancashire.
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Cracking dish after cracking dish.
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Full of technical ability and always
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with a little flavour of Lancashire.
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I've done what I've come back to
do. I've redeemed myself.
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I've shown that I've done
better than before.
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So why not take it as far as I
possibly can and maybe even take
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it to the end? We'll just...we'll
just have to wait and see.
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At home, do you cook for Mum
and your boyfriend?
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Since coming back on the
competition, it's been nonstop.
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Everyone's been eating my food.
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Sisters have been up and been
ramming it down their necks as well.
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My mum is my absolute biggest
cheerleader, though,
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so she's been loving it.
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Cliodhna is cooking for us lamb
neck, which is the main component
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part of a Lancashire hotpot.
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Hopefully I can cook the meat
perfectly for you.
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She's serving that with some baked
goat's cheese and a potato fondant.
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That's a nice little combination.
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We have the pesto and a honey
and balsamic reduction.
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Both really, really strong flavours.
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That worries me.
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George. Dr George. Recently married.
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I've never seen him flustered.
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He's given us Italian dishes,
Asian dishes and desserts.
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I think he's a pretty decent
all-rounder.
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The invention test - does that hold
fear for you?
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My wife has been testing me
with invention tests over the last
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few weeks and I made some
lovely food.
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Her words, not mine.
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We've only been married for a month,
so we're really testing
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the marriage out straight away.
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George is really going for it.
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And he's got lots of technique
on show.
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He's got a poached chicken breast.
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I hope it's cooked all the way
through.
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Crispy skin, pommes Anna,
slices of potatoes.
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Crispy on the outside,
soft on the inside.
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All served together with a side
of butter sauce.
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I hope the whole thing's
not too greasy.
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I do like competition. Very
competitive, whatever it comes to,
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board games, cooking,
you name it, I am.
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So I've got my game face on today.
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Dinta is one of two doctors
in this group of eight.
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She is a vegetarian who understands
the flavours of India, and she also
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likes the techniques of Italy.
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She is a fusion cook.
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I'm very much a planner.
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And when I got the brief that this
was going to be an invention
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challenge, I literally froze
and thought, "Ah!"
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It's like my worst nightmare.
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It's the unknown.
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Is this hard, juggling this
and homework with being a doctor?
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It's really weird. I go in and I do
my clinics
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and then in between my break,
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so at lunch time, like, looking
up recipes, like, "Right, back to
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"clinic again. Right,
back to recipe again."
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SHE LAUGHS
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Dinta's making for us dessert.
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You've got a rich chocolate tart
filling with a dry short
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pastry sweet outside.
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Now, that's going to make your mouth
dry and be very, very rich.
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Serving the whole thing with
a berry coulis. Caramel is there
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as a garnish, nice and sweet
and sugary, showing some skill.
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For me right now, this is crying out
for a good amount of cream.
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Seems like it needs moisture.
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Hope, a project director
from Milton Keynes.
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And she's shown herself to be really
creative.
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She goes the extra mile. So much
so, she makes her own plates.
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And she even made her own lunchbox
for that last round.
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My game plan today in the invention
test is to go in
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with something in mind that I can
adapt to whatever's given to me,
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and I hope that will be the key to
my success.
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Doing choux craquelin...
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The first batch hasn't gone
particularly correct.
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So I'm hoping the next batch
will be fine.
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..with a pineapple coulis
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and ice cream, and an oil as well.
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What flavour ice cream?
It's lime ice cream.
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The craquelin - that's like pastry
with a kind of tiger skin
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across the top. That's right.
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Knowing that we had an invention
challenge, I knew that I needed
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to have vessels that could carry
any flavour.
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And choux craquelin does that.
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This sounds great. Fingers crossed.
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Thank you, Gregg.
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Hope's ambitions are set
around a choux pastry with a crust
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across the top.
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And as it bakes, it almost opens
up like a tiger bread roll.
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But the choux pastry first
has to rise.
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00:13:04,435 --> 00:13:06,955
My choux - second choux -
hasn't gone to plan.
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They're still really flat.
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Um...
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But right now, Hope's made
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two batches of choux pastry,
and both of them haven't risen.
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They'll know that it's not right,
but hopefully I can serve something.
240
00:13:21,875 --> 00:13:24,675
Three minutes. Three minutes, guys!
241
00:13:24,675 --> 00:13:27,715
Come on. This is a big cook-off.
Three minutes.
242
00:13:27,715 --> 00:13:30,235
I need to hope and pray that it's
cooked.
243
00:13:32,515 --> 00:13:33,635
Thank God!
244
00:13:33,635 --> 00:13:35,155
SHE LAUGHS
245
00:13:38,715 --> 00:13:42,755
I don't necessarily feel fully happy
about it, but I think it's there.
246
00:13:45,995 --> 00:13:48,355
He made me nervous then by going,
"Oh!"
247
00:13:50,875 --> 00:13:52,835
30 seconds. Come on!
248
00:13:52,835 --> 00:13:54,835
What are you doing?! Come on.
Come on.
249
00:14:01,155 --> 00:14:02,595
That's it! Stop.
250
00:14:02,595 --> 00:14:03,795
Time's up.
251
00:14:05,515 --> 00:14:09,035
I do this all the time and it never
turns out like this.
252
00:14:15,595 --> 00:14:18,155
Brin, if you wouldn't mind, please.
253
00:14:20,835 --> 00:14:25,515
Veterinary surgeon Brin has made
grilled mackerel on a celeriac
254
00:14:25,515 --> 00:14:29,435
puree, served with tempura mussels,
255
00:14:29,435 --> 00:14:34,315
beetroot puree,
burnt-leek-emulsion-stuffed shallot,
256
00:14:34,315 --> 00:14:38,715
pickled beetroot,
orange cured mackerel and a mussel
257
00:14:38,715 --> 00:14:41,715
and white wine sauce split
with chive oil.
258
00:14:49,115 --> 00:14:50,515
It's an unusual dish.
259
00:14:50,515 --> 00:14:53,075
It's definitely an invention test,
but it all somehow
260
00:14:53,075 --> 00:14:54,755
or another works together.
261
00:14:54,755 --> 00:14:57,075
I like your mackerel-beetroot
combination.
262
00:14:57,075 --> 00:14:58,395
Your mackerel's cooked beautifully.
263
00:14:58,395 --> 00:15:00,395
I even like the earthiness
of the celeriac.
264
00:15:00,395 --> 00:15:03,195
It's lovely and smooth.
I think that's really, really good.
265
00:15:03,195 --> 00:15:05,795
That shallot with those deep-fried
mussels,
266
00:15:05,795 --> 00:15:09,395
I'd eat a bucket full of them.
I like it, Brin.
267
00:15:09,395 --> 00:15:11,995
I'm impressed by
your amount of work. And that sauce,
268
00:15:11,995 --> 00:15:15,555
it's creamy and it's rich and
there's a slight sweetness to it.
269
00:15:15,555 --> 00:15:17,115
Puree's really well made.
270
00:15:17,115 --> 00:15:21,315
Thank you. Now, I'm not a huge fan
of fruit and fish at all,
271
00:15:21,315 --> 00:15:23,035
but you've turned me.
272
00:15:26,555 --> 00:15:29,195
I think it would have been hard
for me to do any more than I did
273
00:15:29,195 --> 00:15:32,515
today, and I'm really proud
of myself for that.
274
00:15:34,795 --> 00:15:38,955
Bartender Olivia's dish is
pan-seared lamb neck
275
00:15:38,955 --> 00:15:40,875
served with baba ghanoush,
276
00:15:40,875 --> 00:15:44,235
roasted plums, crispy chickpeas,
277
00:15:44,235 --> 00:15:47,075
pomegranate seeds, toasted nuts
278
00:15:47,075 --> 00:15:48,995
and a parsley and mint oil.
279
00:15:54,795 --> 00:15:56,155
Nice lamb cookery. Well done.
280
00:15:56,155 --> 00:15:57,995
It's pink and it's juicy.
281
00:15:57,995 --> 00:15:59,075
Very, very good.
282
00:15:59,075 --> 00:16:01,435
The most controversial part,
which is the plum and the lamb,
283
00:16:01,435 --> 00:16:05,075
I actually really like. Plum has
got a slight sourness to it,
284
00:16:05,075 --> 00:16:06,835
a little bit of sweetness to it.
285
00:16:06,835 --> 00:16:09,075
I'm not a fan of the fried
chickpeas.
286
00:16:09,075 --> 00:16:12,395
Slightly oily, crunch...is not for
me.
287
00:16:13,555 --> 00:16:16,675
Baba ghanoush, for me, needs
to be more aubergine than tahini.
288
00:16:16,675 --> 00:16:19,435
And we don't get that flavour
of the aubergine.
289
00:16:19,435 --> 00:16:21,635
But the surprise, of course,
is the lamb and the plums.
290
00:16:21,635 --> 00:16:23,195
They do work together.
291
00:16:25,795 --> 00:16:28,675
I have mixed feelings
at the minute.
292
00:16:28,675 --> 00:16:33,235
There was some positive feedback and
some negative.
293
00:16:33,235 --> 00:16:35,075
But what can you do now?
294
00:16:35,075 --> 00:16:37,795
It's done. I can't...can't turn back
time.
295
00:16:39,715 --> 00:16:43,075
Full-time mum Haddy has served
poached salmon
296
00:16:43,075 --> 00:16:45,435
on a mushroom cream puree,
297
00:16:45,435 --> 00:16:50,275
topped with samphire and crispy
salmon skin with fondant potatoes
298
00:16:50,275 --> 00:16:52,795
and a mushroom veloute sauce.
299
00:16:59,475 --> 00:17:03,955
The fish itself is overcooked,
and it's a little bit dry.
300
00:17:03,955 --> 00:17:08,235
The mushroom puree, with a piece
of salmon, I'm finding a bit unusual
301
00:17:08,235 --> 00:17:12,755
because the mushroom is so dense
and so woody. But the potato
302
00:17:12,755 --> 00:17:15,115
is good, and the veloute
is nicely made.
303
00:17:15,115 --> 00:17:18,035
Thank you. That crispy skin is
fantastic.
304
00:17:18,035 --> 00:17:20,955
Your puree is smooth and creamy.
305
00:17:20,955 --> 00:17:22,955
My issue is the fish.
306
00:17:22,955 --> 00:17:24,635
It is overcooked.
307
00:17:24,635 --> 00:17:28,515
I would prefer mine to be cooked
more gently than that.
308
00:17:28,515 --> 00:17:29,515
OK.
309
00:17:30,875 --> 00:17:33,395
I thought it went to plan.
310
00:17:33,395 --> 00:17:38,235
It's a bit concerning for me that my
star of the dish is overcooked.
311
00:17:39,995 --> 00:17:44,795
Circus performer Chris has cooked
lamb neck, topped with chimichurri
312
00:17:44,795 --> 00:17:50,155
herb sauce and carrots, charred
shallots, crispy potatoes
313
00:17:50,155 --> 00:17:52,075
and a cauliflower puree.
314
00:17:58,875 --> 00:18:00,435
Lamb cooked really, really well.
315
00:18:00,435 --> 00:18:02,915
Crispy fat across the top
of that lamb neck.
316
00:18:02,915 --> 00:18:05,835
The herb sauce across the top giving
vibrancy.
317
00:18:05,835 --> 00:18:07,755
Carrots soft as well.
318
00:18:07,755 --> 00:18:09,515
The cauliflower puree.
319
00:18:09,515 --> 00:18:11,355
You've really creamed it down,
but it doesn't have any
320
00:18:11,355 --> 00:18:13,115
seasoning in it.
321
00:18:13,115 --> 00:18:15,555
But your cooking's sound.
322
00:18:15,555 --> 00:18:17,755
Those shallots, really sweet
with fennel seeds,
323
00:18:17,755 --> 00:18:19,595
are absolutely delicious.
324
00:18:19,595 --> 00:18:21,715
The cookery of your potatoes
and your puree is perfect.
325
00:18:21,715 --> 00:18:23,275
Just use a sprinkle of salt.
326
00:18:25,515 --> 00:18:28,835
I'm just not a hugely
salty person.
327
00:18:28,835 --> 00:18:32,835
I don't like the taste of salt
too much, so I resist putting
328
00:18:32,835 --> 00:18:34,875
it in at home.
329
00:18:34,875 --> 00:18:38,795
Personal trainer Cliodhna's dish
is roasted lamb neck
330
00:18:38,795 --> 00:18:42,835
with goat's cheese,
mint and Parmesan pesto,
331
00:18:42,835 --> 00:18:45,075
fondant potato,
332
00:18:45,075 --> 00:18:48,675
caramelised shallots and a balsamic
and honey reduction.
333
00:18:55,475 --> 00:18:58,755
The lamb is cooked nicely, brown
and pink,
334
00:18:58,755 --> 00:19:01,555
and you've seasoned it
very, very well.
335
00:19:01,555 --> 00:19:05,435
You've got very, very salty cheese,
and quite a strong, again,
336
00:19:05,435 --> 00:19:08,515
seasoned herb there.
337
00:19:08,515 --> 00:19:11,275
That sweetness of balsamic and
honey is perfect
338
00:19:11,275 --> 00:19:13,675
against the saltiness of the cheese
and the herbs.
339
00:19:13,675 --> 00:19:15,555
I really, really like it.
340
00:19:15,555 --> 00:19:19,435
Goat's cheese, mint, lamb,
balsamic and honey,
341
00:19:19,435 --> 00:19:21,075
I think, was a really big gamble.
342
00:19:21,075 --> 00:19:23,475
I think you've played your cards
really well.
343
00:19:23,475 --> 00:19:26,035
Oh, thank God. I think it's very,
very good indeed.
344
00:19:26,035 --> 00:19:27,955
Invention test - good dish.
345
00:19:31,075 --> 00:19:34,435
I'm feeling good. I had some good
feedback.
346
00:19:34,435 --> 00:19:37,075
I'm really proud of how I've done
and how it's turned out.
347
00:19:38,835 --> 00:19:43,195
Dr George has served poached chicken
topped with crispy chicken
348
00:19:43,195 --> 00:19:46,155
skin, pommes Anna,
349
00:19:46,155 --> 00:19:50,995
braised carrot, carrot
puree and a cider sauce.
350
00:19:50,995 --> 00:19:53,115
Is the carrot puree supposed
to be found
351
00:19:53,115 --> 00:19:56,195
under a microscope?
Is this it under there?
352
00:20:03,675 --> 00:20:07,515
Chicken's cooked nicely,
but I would like to see that chicken
353
00:20:07,515 --> 00:20:09,915
breast cut down. It's bulky.
354
00:20:09,915 --> 00:20:11,835
Yeah. Love the pommes Anna.
355
00:20:11,835 --> 00:20:13,795
Crispy on the top, not greasy.
356
00:20:13,795 --> 00:20:15,075
Lots of seasoning.
357
00:20:15,075 --> 00:20:17,515
The sauce - I love the sweet
sharpness of it.
358
00:20:17,515 --> 00:20:20,315
But I'd like it
a little bit thicker.
359
00:20:20,315 --> 00:20:23,675
You've done a lot of work here.
You took a whole chicken, you boned
360
00:20:23,675 --> 00:20:27,115
out the chicken, you used the skin,
you're showing off a bit of style.
361
00:20:27,115 --> 00:20:28,955
I think it's delicious.
362
00:20:30,955 --> 00:20:35,475
I think there were a lot of positive
comments, but you've got to put
363
00:20:35,475 --> 00:20:38,355
a really good plate of food
up there to get through.
364
00:20:38,355 --> 00:20:39,395
So...
365
00:20:40,875 --> 00:20:43,555
..I don't know. I'm not sure if I've
done enough.
366
00:20:44,795 --> 00:20:49,555
GP Dinta has made a chocolate and
cinnamon ganache tart
367
00:20:49,555 --> 00:20:51,755
topped with a sugar spiral,
368
00:20:51,755 --> 00:20:53,995
served with a mixed berry compote.
369
00:20:59,635 --> 00:21:02,035
That pastry is really good.
Ganache is really good.
370
00:21:02,035 --> 00:21:03,555
Your sugar work is light.
371
00:21:03,555 --> 00:21:05,035
I mean, it's a perfect colour.
372
00:21:05,035 --> 00:21:08,075
Looks great, tastes great.
Showing really good touch.
373
00:21:08,075 --> 00:21:11,035
Your berry coulis mixture,
for me, doesn't quite work
374
00:21:11,035 --> 00:21:15,115
with your chocolate tart. That needs
cream, because you've got no respite
375
00:21:15,115 --> 00:21:16,435
from the richness of the dish.
376
00:21:16,435 --> 00:21:18,835
But I'm really impressed
by the work.
377
00:21:20,995 --> 00:21:23,515
I think I'm disheartened
because I should have served
378
00:21:23,515 --> 00:21:25,435
the cream and I didn't it.
379
00:21:25,435 --> 00:21:28,115
So here we are.
380
00:21:28,115 --> 00:21:32,275
Digital project director Hope
has attempted a choux craquelin
381
00:21:32,275 --> 00:21:36,675
filled with pineapple and cream,
with a pineapple coulis,
382
00:21:36,675 --> 00:21:39,115
thyme oil and crumb,
383
00:21:39,115 --> 00:21:41,155
and a lime zest ice cream.
384
00:21:48,435 --> 00:21:52,155
You know that your choux pastry
hasn't worked.
385
00:21:52,155 --> 00:21:55,115
The inside of that bun is still a
little bit dense and a bit
386
00:21:55,115 --> 00:21:56,475
sort of doughy in the middle.
387
00:21:56,475 --> 00:21:58,355
The craquelin across the top,
388
00:21:58,355 --> 00:22:01,115
it adds a sort of sugary top,
but it also adds weight
389
00:22:01,115 --> 00:22:02,355
to your choux pastry.
390
00:22:02,355 --> 00:22:05,395
So if your choux pastry is not
going to rise very much,
391
00:22:05,395 --> 00:22:07,875
it holds it down even more.
392
00:22:07,875 --> 00:22:09,195
Your lime ice cream,
393
00:22:09,195 --> 00:22:12,835
I love the flavour of it,
but it's grainy.
394
00:22:12,835 --> 00:22:15,515
I really like the pineapple,
the thyme.
395
00:22:15,515 --> 00:22:18,275
I really like the introduction
of thyme into the crumb
396
00:22:18,275 --> 00:22:20,355
and into the pineapple.
397
00:22:20,355 --> 00:22:23,155
Choux bun... It isn't exactly what
you wanted, unfortunately.
398
00:22:26,675 --> 00:22:30,915
I've done choux so many times before
399
00:22:30,915 --> 00:22:34,475
and it's never been that flat.
400
00:22:34,475 --> 00:22:40,115
So I'm really gutted that
my cooking wasn't up to par.
401
00:22:44,715 --> 00:22:48,955
On the whole, I thought the standard
was amazing, and there are a couple
402
00:22:48,955 --> 00:22:51,795
of star cooks in the room, I feel.
403
00:22:51,795 --> 00:22:56,635
And the first person, for me,
who absolutely nailed it was Brin.
404
00:22:56,635 --> 00:22:58,555
Huge amount of technique on display.
405
00:22:58,555 --> 00:22:59,995
I liked his fish cookery.
406
00:22:59,995 --> 00:23:02,275
Really liked his sauce.
407
00:23:02,275 --> 00:23:04,395
I thought Brin was exceptional.
408
00:23:04,395 --> 00:23:06,475
Cliodhna's lamb, I thought, was
brilliant.
409
00:23:06,475 --> 00:23:08,035
She cooked it really, really well.
410
00:23:08,035 --> 00:23:09,915
She made a great fondant potato.
411
00:23:09,915 --> 00:23:11,395
It was a really good dish.
412
00:23:11,395 --> 00:23:13,955
It was good. John, I loved eating
it.
413
00:23:13,955 --> 00:23:16,555
Brin and Cliodhna are through
to the next round.
414
00:23:16,555 --> 00:23:19,915
We've now got the other
six to talk about.
415
00:23:19,915 --> 00:23:22,955
George had a really simple-looking
dish, but I like that.
416
00:23:22,955 --> 00:23:25,315
But that chicken should
have been trimmed down.
417
00:23:25,315 --> 00:23:27,715
He demonstrated skill.
Took the chicken apart,
418
00:23:27,715 --> 00:23:29,595
he made the skin crispy.
419
00:23:29,595 --> 00:23:32,115
He did the carrots in two
different ways.
420
00:23:32,115 --> 00:23:35,235
However, there should be more of
that puree.
421
00:23:35,235 --> 00:23:37,355
Olivia cooked that lamb
really nicely.
422
00:23:37,355 --> 00:23:41,075
And the plum, I thought, was a
really nice addition. But the crispy
423
00:23:41,075 --> 00:23:44,355
chickpeas on the side, a little bit
bitter, and that baba ghanoush
424
00:23:44,355 --> 00:23:46,435
didn't taste of aubergine.
425
00:23:46,435 --> 00:23:48,355
Chris' dish, I think,
for an invention test
426
00:23:48,355 --> 00:23:49,595
was really, really clever.
427
00:23:49,595 --> 00:23:52,115
Piece of lamb, herby sauce
across the top.
428
00:23:52,115 --> 00:23:55,875
Really good. If he had a fault at
all, that was a lack of seasoning
429
00:23:55,875 --> 00:23:58,715
on the puree and the potatoes.
430
00:23:58,715 --> 00:24:02,235
Haddy made a lovely puree,
those potatoes, they were so soft
431
00:24:02,235 --> 00:24:03,515
they were like butter.
432
00:24:03,515 --> 00:24:06,395
But the fish itself was overcooked.
433
00:24:06,395 --> 00:24:08,355
Hope, I think, was really,
really ambitious.
434
00:24:08,355 --> 00:24:12,035
But the big problem was that
that choux pastry bun didn't work,
435
00:24:12,035 --> 00:24:14,115
and her ice cream was grainy.
436
00:24:15,155 --> 00:24:18,555
Dinta made for us a perfect
tart case and inside a ganache,
437
00:24:18,555 --> 00:24:20,795
which was really rich,
but there was no relief
438
00:24:20,795 --> 00:24:22,155
from that chocolate at all.
439
00:24:22,155 --> 00:24:23,835
Really loved the sugar work.
440
00:24:23,835 --> 00:24:26,475
I just thought it was clever,
clever work.
441
00:24:27,635 --> 00:24:29,795
Putting a lot of heart,
a lot of emotion, and a lot
442
00:24:29,795 --> 00:24:32,115
of time into it.
443
00:24:32,115 --> 00:24:35,075
Going home now will really
break my heart.
444
00:24:36,315 --> 00:24:37,875
There are some great cooks in there.
445
00:24:37,875 --> 00:24:39,995
I think it'll be a close call today.
446
00:24:41,475 --> 00:24:45,435
I am in really risky territory
right now.
447
00:24:45,435 --> 00:24:48,515
I hope the outcome is what I want
it to be.
448
00:25:01,515 --> 00:25:05,635
Well done. You know, there is
not a bad cook in this room.
449
00:25:06,835 --> 00:25:08,275
That was brilliant.
450
00:25:08,275 --> 00:25:10,915
And this was a really tough
job to judge.
451
00:25:14,075 --> 00:25:17,115
As we said at the start of this,
we only have five places
452
00:25:17,115 --> 00:25:18,795
in the next round.
453
00:25:18,795 --> 00:25:22,515
That does mean that three of you
will be leaving us.
454
00:25:24,515 --> 00:25:26,715
The first person leaving us is...
455
00:25:32,355 --> 00:25:33,795
..Hope.
456
00:25:37,435 --> 00:25:40,035
Thank you so much for the
opportunity. Thanks for everything.
457
00:25:40,035 --> 00:25:41,435
BRIN: I'll see you out there.
Well done.
458
00:25:44,995 --> 00:25:47,075
The second person leaving us...
459
00:25:51,435 --> 00:25:52,875
..is Olivia.
460
00:25:54,795 --> 00:25:57,155
Olivia, thanks so much.
Sad to see you go.
461
00:25:57,155 --> 00:25:58,435
Thank you. Thanks so much.
462
00:26:01,595 --> 00:26:03,715
The last person leaving us is...
463
00:26:08,915 --> 00:26:10,315
..is Haddy.
464
00:26:12,955 --> 00:26:15,355
Haddy, thanks so much.
Thank you, Haddy. Thank you.
465
00:26:15,355 --> 00:26:16,675
Thank you.
466
00:26:20,475 --> 00:26:24,595
I didn't want the journey to end
so soon, but I came here
467
00:26:24,595 --> 00:26:27,075
to showcase my Gambian cooking.
468
00:26:27,075 --> 00:26:30,595
And I believe I've done that,
because the only dishes
469
00:26:30,595 --> 00:26:33,395
that let me down
are the non-Gambian dishes.
470
00:26:36,195 --> 00:26:38,235
OLIVIA: I'm a bit sad to be
going home, to be honest.
471
00:26:38,235 --> 00:26:40,875
I don't know if you can tell.
472
00:26:40,875 --> 00:26:42,835
But I've made it this far
473
00:26:42,835 --> 00:26:44,555
and I need to be grateful
about that.
474
00:26:47,035 --> 00:26:49,395
HOPE: It's so upsetting go home.
475
00:26:49,395 --> 00:26:51,755
It's been a great experience.
476
00:26:51,755 --> 00:26:55,635
I've really enjoyed my time here
and I just could have wished
477
00:26:55,635 --> 00:26:57,635
it would have lasted longer.
478
00:27:02,795 --> 00:27:03,995
Well done, you five.
479
00:27:03,995 --> 00:27:06,755
You can afford yourselves
a small celebration.
480
00:27:06,755 --> 00:27:09,875
You are now going to need
every single ounce
481
00:27:09,875 --> 00:27:12,795
of energy and concentration.
482
00:27:12,795 --> 00:27:15,475
You are going in your first
professional kitchen.
483
00:27:15,475 --> 00:27:18,155
You are going to be doing
a lunchtime service.
484
00:27:18,155 --> 00:27:20,035
We'll see you there.
485
00:27:20,035 --> 00:27:21,195
Oh, my God!
486
00:27:21,195 --> 00:27:22,755
LAUGHTER
487
00:27:22,755 --> 00:27:25,595
This is the pinnacle point for me,
tomorrow. I cannot wait.
488
00:27:25,595 --> 00:27:27,035
Well done!
489
00:27:37,075 --> 00:27:41,595
It's early morning, and the five
remaining contestants
490
00:27:41,595 --> 00:27:45,315
are about to face the intense
pressure of their first professional
491
00:27:45,315 --> 00:27:47,875
restaurant service...
492
00:27:47,875 --> 00:27:52,715
..at JOIA, located
on the 14th floor of art'otel,
493
00:27:52,715 --> 00:27:56,595
overlooking London's iconic
Battersea Power Station.
494
00:27:56,595 --> 00:28:01,795
Going into a kitchen is something
that I never thought I'd ever do
495
00:28:01,795 --> 00:28:05,075
in my life. It's almost too good to
be true.
496
00:28:06,955 --> 00:28:10,235
BRIN: It kind of symbolises what I
want to do for the rest of my life.
497
00:28:10,235 --> 00:28:13,275
I want to be cooking professionally.
498
00:28:13,275 --> 00:28:14,955
GEORGE: It's a privilege. It's an
honour.
499
00:28:14,955 --> 00:28:18,235
And I really hope that I can do my
best and prove that I deserve
500
00:28:18,235 --> 00:28:20,235
to be there.
501
00:28:20,235 --> 00:28:23,555
In charge is head chef Jose Jara.
502
00:28:23,555 --> 00:28:27,275
Growing up in Spain, his passion
for cooking was ignited at
503
00:28:27,275 --> 00:28:29,035
an early age.
504
00:28:29,035 --> 00:28:33,475
When I was a child, my uncle, he
used to have a restaurant and I used
505
00:28:33,475 --> 00:28:35,875
to help him.
506
00:28:35,875 --> 00:28:41,035
Was there where I got
the interest about the hospitality.
507
00:28:41,035 --> 00:28:46,435
In 2023, a collaboration with two
Michelin-starred Portuguese chef
508
00:28:46,435 --> 00:28:51,555
Henrique Sa Pessoa and his shared
passion for Iberian food
509
00:28:51,555 --> 00:28:56,155
resulted in the opening of JOIA,
where the menu focuses on modern
510
00:28:56,155 --> 00:29:00,555
interpretations of classic
Spanish and Portuguese dishes.
511
00:29:00,555 --> 00:29:02,675
Iberian food is my roots.
It's my food.
512
00:29:02,675 --> 00:29:04,115
It's the food that I cook at home.
513
00:29:04,115 --> 00:29:08,235
It's the food that I really...
I really love and I really feel.
514
00:29:10,915 --> 00:29:12,955
It's going to be a big challenge
for them.
515
00:29:12,955 --> 00:29:16,675
It's not easy to come to a kitchen
for the first time.
516
00:29:16,675 --> 00:29:18,955
It's very important for us
to keep the standard.
517
00:29:22,875 --> 00:29:24,675
Hello, guys.
518
00:29:24,675 --> 00:29:28,435
You will be cooking today
some of our signature dishes.
519
00:29:28,435 --> 00:29:32,675
We have a very busy service today,
so it's important that you keep
520
00:29:32,675 --> 00:29:36,795
focus, to listen and to really fully
understand the recipes
521
00:29:36,795 --> 00:29:38,635
and the process.
522
00:29:38,635 --> 00:29:39,755
Are you ready?
523
00:29:39,755 --> 00:29:41,315
Yeah. Follow me.
524
00:29:42,995 --> 00:29:45,755
The contestants have three hours
to prepare each
525
00:29:45,755 --> 00:29:47,755
of their dishes for service.
526
00:29:49,475 --> 00:29:53,315
Dinta is responsible
for a vegetarian starter of leeks
527
00:29:53,315 --> 00:29:56,875
cooked two different ways -
roasted and crispy.
528
00:29:56,875 --> 00:30:01,675
They're served with rocket, roasted
hazelnuts and a romesco sauce.
529
00:30:01,675 --> 00:30:05,115
So this is one of our most
popular dishes.
530
00:30:05,115 --> 00:30:07,635
Are you good at multitasking?
I think so.
531
00:30:07,635 --> 00:30:11,155
You will have to work very organised
and quick to make sure you manage
532
00:30:11,155 --> 00:30:14,995
the timing of the crispy leeks.
To warm up properly the leeks.
533
00:30:14,995 --> 00:30:17,675
Also, to warm up correctly
the romesco.
534
00:30:17,675 --> 00:30:20,275
The inspiration of this dish
is from Catalonia in Spain.
535
00:30:20,275 --> 00:30:22,675
It's called calcot.
536
00:30:22,675 --> 00:30:25,835
So calcot are baby leeks that
we normally cook in the barbecue
537
00:30:25,835 --> 00:30:28,435
and we dip with romesco.
538
00:30:28,435 --> 00:30:29,915
We place the rocket.
539
00:30:31,715 --> 00:30:35,555
The crispy leeks on top,
some roasted hazelnuts
540
00:30:35,555 --> 00:30:38,355
that you previously need to roast
in the oven.
541
00:30:43,555 --> 00:30:44,875
You think you can do this?
542
00:30:44,875 --> 00:30:47,515
I think I can... I can do this.
There's lots of components.
543
00:30:47,515 --> 00:30:50,995
I think there's lots of preparation
to do. Good.
544
00:30:50,995 --> 00:30:53,075
So the only Spanish food
I've had is tapas.
545
00:30:53,075 --> 00:30:54,995
So this is completely new to me.
546
00:30:54,995 --> 00:30:57,075
So, lots of pressure.
547
00:30:57,075 --> 00:30:59,075
SHE LAUGHS
548
00:30:59,075 --> 00:31:02,955
Dinta's first job is to prep
four kilos of leeks...
549
00:31:02,955 --> 00:31:06,955
I've prepped three leeks so far,
so I think we better get a move on.
550
00:31:06,955 --> 00:31:08,115
SHE LAUGHS
551
00:31:08,115 --> 00:31:10,715
..before roasting them
in a charcoal Josper oven,
552
00:31:10,715 --> 00:31:15,075
which can reach temperatures
of up to 600 degrees.
553
00:31:15,075 --> 00:31:20,355
They will have to completely burn
the leeks in the Josper.
554
00:31:20,355 --> 00:31:23,355
And after, they will have to peel,
one by one.
555
00:31:23,355 --> 00:31:25,195
And it's a big challenge
because they will have a lot
556
00:31:25,195 --> 00:31:26,915
of quantity of leeks to clean.
557
00:31:26,915 --> 00:31:28,395
It's really hot.
558
00:31:30,755 --> 00:31:32,875
Also on starters is George...
559
00:31:34,515 --> 00:31:36,435
So, got a lot of things to do.
560
00:31:36,435 --> 00:31:37,635
What fun.
561
00:31:39,115 --> 00:31:43,195
...who is responsible for a take
on the traditional Portuguese dish
562
00:31:43,195 --> 00:31:48,515
bacalhau a bras, which is a mix
of salt cod, egg and potato.
563
00:31:50,675 --> 00:31:51,955
It's a very popular dish.
564
00:31:51,955 --> 00:31:54,315
It's one of our signature
dishes here in JOIA,
565
00:31:54,315 --> 00:31:56,795
and it's famous dish in Portugal.
566
00:31:56,795 --> 00:31:58,315
A little bit of pressure, then.
567
00:31:58,315 --> 00:31:59,795
THEY LAUGH
568
00:32:00,795 --> 00:32:04,595
During service, George will have
just minutes to perfectly cook
569
00:32:04,595 --> 00:32:08,315
batches of the salt cod and potato
in an egg mix.
570
00:32:08,315 --> 00:32:11,795
The role of eggs is very important
because it will give all the smooth
571
00:32:11,795 --> 00:32:14,075
to the dish. So we don't want to do
a scrambled egg.
572
00:32:14,075 --> 00:32:17,635
You have to make sure to manage
three or four pan at the same time.
573
00:32:17,635 --> 00:32:19,595
I need four hands. Yes.
574
00:32:19,595 --> 00:32:21,635
THEY LAUGH
575
00:32:21,635 --> 00:32:24,915
The dish is garnished with dried
black olives.
576
00:32:24,915 --> 00:32:28,275
And finish with a confit egg yolk.
577
00:32:28,275 --> 00:32:32,155
The confit at around 60 degrees
for ten minutes.
578
00:32:32,155 --> 00:32:33,955
Putting the egg on top,
cool water on that.
579
00:32:33,955 --> 00:32:38,075
If they just break the egg,
we cannot send it.
580
00:32:38,075 --> 00:32:39,595
There you have it.
581
00:32:39,595 --> 00:32:42,075
Bacalhau a bras with confit
egg yolk.
582
00:32:42,075 --> 00:32:43,875
Amazing.
583
00:32:43,875 --> 00:32:45,675
Never cooked anything
like this before.
584
00:32:45,675 --> 00:32:48,555
It's really stepping up
from what I usually cook at home.
585
00:32:48,555 --> 00:32:51,115
So, really excited to get stuck in.
586
00:32:53,035 --> 00:32:56,115
Probably got about 80 potatoes
to peel,
587
00:32:56,115 --> 00:32:59,635
so it's going to be a long
morning of doing this.
588
00:33:03,115 --> 00:33:08,075
Cliodhna is in charge of the catch
of the day main course, a sharing
589
00:33:08,075 --> 00:33:11,635
sea bass dish, which is also
cooked in the intense heat
590
00:33:11,635 --> 00:33:13,155
of the Josper oven.
591
00:33:13,155 --> 00:33:14,475
It's a challenge to work with
592
00:33:14,475 --> 00:33:16,955
the ovens. It's very important
for the fish.
593
00:33:16,955 --> 00:33:20,115
The temperature have to be high,
but not too high.
594
00:33:20,115 --> 00:33:23,115
So it's going to be around 300
degrees, ideally. Yeah.
595
00:33:23,115 --> 00:33:26,675
And give around three, four
minutes. Three or four minutes.
596
00:33:26,675 --> 00:33:30,395
While the fish cooks, Cliodhna
must prepare a broccoli
597
00:33:30,395 --> 00:33:32,875
and piquillo pepper side.
598
00:33:32,875 --> 00:33:34,995
So as you can see, very crispy skin.
599
00:33:34,995 --> 00:33:36,595
Fish are slightly burnt on the side.
600
00:33:36,595 --> 00:33:38,355
It's OK, but it's important
601
00:33:38,355 --> 00:33:40,995
the skin need to be very, very
crispy.
602
00:33:40,995 --> 00:33:42,395
At the last minute,
603
00:33:42,395 --> 00:33:46,875
she must warm up a traditional sauce
from Bilbao made with chilli.
604
00:33:50,755 --> 00:33:53,235
There are a lot of things
going on on this dish.
605
00:33:53,235 --> 00:33:54,995
The hardest thing of cooking
the fish
606
00:33:54,995 --> 00:33:57,675
is that Josper. OK?
So don't overcook the fish.
607
00:33:57,675 --> 00:33:59,755
Perfect.
608
00:33:59,755 --> 00:34:02,355
I feel like I've got a lot
of skill involved in my dish.
609
00:34:02,355 --> 00:34:05,075
Controlling the Josper, which I've
never even heard of before
610
00:34:05,075 --> 00:34:07,075
I've set foot in the kitchen today.
611
00:34:07,075 --> 00:34:09,395
But I'm going to try my best,
give it my all anyway.
612
00:34:11,875 --> 00:34:13,755
LAUGHTER
Sorry!
613
00:34:16,195 --> 00:34:19,355
I went pollock fishing with my
auntie in St Ives
614
00:34:19,355 --> 00:34:21,555
and googled how to fillet a fish,
615
00:34:21,555 --> 00:34:24,955
and that was how I got the knowledge
to do this.
616
00:34:27,715 --> 00:34:32,155
Chris is on the meat main course,
deboning 12 racks of pork
617
00:34:32,155 --> 00:34:35,715
which have been sous-vide for
24 hours.
618
00:34:35,715 --> 00:34:39,435
I've spent my whole career
performing as a fire-breathing pig,
619
00:34:39,435 --> 00:34:43,195
so to be prepping it is the dream
in this restaurant.
620
00:34:44,875 --> 00:34:49,115
Hi, Chris. So you're going to be
in charge of suckling pig.
621
00:34:49,115 --> 00:34:52,755
This is one of my favourite dishes
here - is lovely. To roast the whole
622
00:34:52,755 --> 00:34:56,715
suckling pig in Spain and Portugal
is something very traditional.
623
00:34:58,475 --> 00:35:03,435
You will have to cook until the skin
becomes very crispy and this colour.
624
00:35:03,435 --> 00:35:05,795
Chris will need to keep on top
of orders
625
00:35:05,795 --> 00:35:08,195
because the pork cooks slowly.
626
00:35:08,195 --> 00:35:09,915
To make the skin very crispy,
627
00:35:09,915 --> 00:35:12,795
it's going to take you around
25 minutes, more or less.
628
00:35:12,795 --> 00:35:14,275
OK, it takes a long time.
629
00:35:15,555 --> 00:35:18,315
It's served with a spinach puree...
630
00:35:18,315 --> 00:35:20,675
If you heat too much,
it's going to split.
631
00:35:20,675 --> 00:35:22,515
..and black pepper sauce.
632
00:35:23,835 --> 00:35:26,675
OK, Chris, there you have it.
Our suckling pig.
633
00:35:27,915 --> 00:35:29,755
Great. It looks absolutely amazing.
634
00:35:29,755 --> 00:35:32,475
I can't wait to plate that food.
635
00:35:32,475 --> 00:35:35,315
I know that is a prized delicacy.
636
00:35:35,315 --> 00:35:37,475
So to be handed that to cook,
637
00:35:37,475 --> 00:35:39,555
yeah, got to do it right.
638
00:35:42,115 --> 00:35:45,555
Probably one of the busiest
dishes in prep.
639
00:35:45,555 --> 00:35:48,595
They need to work very quickly.
640
00:35:48,595 --> 00:35:53,675
This is quite a time-consuming job,
so need to get quick with this one.
641
00:35:54,875 --> 00:35:57,475
For the first time
in the competition, Brin
642
00:35:57,475 --> 00:35:59,955
will be making a pudding.
643
00:35:59,955 --> 00:36:01,595
Have you ever done dessert?
644
00:36:01,595 --> 00:36:05,395
I'm not a huge fan of doing dessert,
so it's such a good opportunity...
645
00:36:05,395 --> 00:36:07,195
Are you excited? ..to learn by
you guys. Absolutely.
646
00:36:07,195 --> 00:36:10,035
Always excited, yeah. Good.
647
00:36:10,035 --> 00:36:14,195
He's making Chef Jose's take
on a traditional Portuguese dish
648
00:36:14,195 --> 00:36:16,315
called Abade de Priscos.
649
00:36:16,315 --> 00:36:18,755
Created in the 19th century,
650
00:36:18,755 --> 00:36:22,715
it's a set pudding made with
egg yolk, cinnamon and port,
651
00:36:22,715 --> 00:36:24,515
topped with caramel.
652
00:36:24,515 --> 00:36:26,955
Very difficult to get it right. OK.
653
00:36:26,955 --> 00:36:30,435
Brin will need to work fast
during prep to get his pudding mix
654
00:36:30,435 --> 00:36:32,875
made with enough time to set.
655
00:36:32,875 --> 00:36:34,795
We put a bit of crumble.
656
00:36:37,715 --> 00:36:41,035
This is fresh orange that
you will need to be peeling
657
00:36:41,035 --> 00:36:42,475
during the service.
658
00:36:42,475 --> 00:36:45,875
Brin also has the challenge
of forming a perfect quenelle
659
00:36:45,875 --> 00:36:47,675
of mandarin sorbet.
660
00:36:47,675 --> 00:36:49,235
Have you ever done a quenelle?
661
00:36:49,235 --> 00:36:51,675
I've tried. It's not worked out
that well.
662
00:36:51,675 --> 00:36:52,995
THEY LAUGH
663
00:36:52,995 --> 00:36:54,235
There we go.
664
00:36:54,235 --> 00:36:55,795
It's a beautiful dish.
665
00:36:55,795 --> 00:36:58,675
I'm very excited to do it.
666
00:36:58,675 --> 00:37:01,995
It's got a lot of precise elements
that I need to get right
667
00:37:01,995 --> 00:37:03,035
and on time.
668
00:37:03,035 --> 00:37:06,195
So, kind of straight in at the deep
end now.
669
00:37:06,195 --> 00:37:09,835
Brin gets to work on the main
component, the pudding mix.
670
00:37:09,835 --> 00:37:13,195
He must first accurately heat
a sugar syrup with cinnamon
671
00:37:13,195 --> 00:37:14,555
and lemon peel.
672
00:37:14,555 --> 00:37:18,995
We're almost there. Just need to get
it bang on 117.
673
00:37:18,995 --> 00:37:20,075
To cook the pudding,
674
00:37:20,075 --> 00:37:23,195
for that they need to make sure
they mix properly the egg yolk
675
00:37:23,195 --> 00:37:26,315
with the port wine and the sugar
in the right way to make sure
676
00:37:26,315 --> 00:37:28,475
they get the consistency
and the flavour.
677
00:37:30,675 --> 00:37:32,995
Being in a professional kitchen,
completely different
678
00:37:32,995 --> 00:37:36,395
for me. It's just a day
of just complete firsts,
679
00:37:36,395 --> 00:37:38,035
and I'm loving it.
680
00:37:41,435 --> 00:37:44,395
There's 90 minutes prep time left.
681
00:37:44,395 --> 00:37:46,435
On the vegetarian starter,
682
00:37:46,435 --> 00:37:50,795
Dinta's been julienning her crispy
leek component ready for deep-frying
683
00:37:50,795 --> 00:37:55,635
during service, while also making
sure she roasts enough whole leeks
684
00:37:55,635 --> 00:37:58,195
for the second main element
of the dish.
685
00:37:58,195 --> 00:37:59,435
It's really hot.
686
00:37:59,435 --> 00:38:00,635
SHE LAUGHS
687
00:38:02,075 --> 00:38:05,275
And she now needs to work
on her sauce.
688
00:38:05,275 --> 00:38:09,315
I've never made a romesco sauce
before, and so we're just going
689
00:38:09,315 --> 00:38:11,675
with what I've been taught today.
690
00:38:12,795 --> 00:38:14,955
We've got the garlic, the almonds,
691
00:38:14,955 --> 00:38:17,515
we've got the tomatoes, the vinegar.
692
00:38:23,675 --> 00:38:25,835
It's good, but you need to put a bit
more olive oil.
693
00:38:25,835 --> 00:38:27,875
OK. Perfect. Thank you.
694
00:38:29,235 --> 00:38:30,435
I think it's going OK.
695
00:38:30,435 --> 00:38:33,315
There's lots to do,
but it's quite fun.
696
00:38:33,315 --> 00:38:35,915
And it's hot in here.
SHE LAUGHS
697
00:38:35,915 --> 00:38:39,035
Across the kitchen, George
has only just finished prepping
698
00:38:39,035 --> 00:38:43,595
all the potatoes, which will make
up part of the bacalhau mix.
699
00:38:43,595 --> 00:38:47,235
I think I've got
a love-hate relationship
with potatoes right now.
700
00:38:47,235 --> 00:38:51,355
And he's moving on to separating
20 egg yolks, which need to confit
701
00:38:51,355 --> 00:38:53,555
in time for service.
702
00:38:53,555 --> 00:38:56,435
So, confit... I've never done it
myself before.
703
00:38:56,435 --> 00:38:59,635
If they confit a bit higher
temperature that they should,
704
00:38:59,635 --> 00:39:01,915
the egg straight away
is going to be overcook.
705
00:39:01,915 --> 00:39:03,915
And that's what we don't want.
706
00:39:05,995 --> 00:39:07,795
What happened?
707
00:39:07,795 --> 00:39:10,715
I just overcooked the egg,
Chef, in all honesty. All right.
708
00:39:10,715 --> 00:39:13,995
We need to be very careful
with that, because we cannot do
709
00:39:13,995 --> 00:39:15,475
that kind of wastage.
710
00:39:15,475 --> 00:39:18,595
So I just left the oil
on the plancha for too long.
711
00:39:18,595 --> 00:39:19,755
All 20 again,
712
00:39:19,755 --> 00:39:22,075
so it's really... It's put me
behind quite a lot now.
713
00:39:22,075 --> 00:39:24,475
So, just got to crack on, really.
714
00:39:26,075 --> 00:39:27,915
It's halfway through prep,
715
00:39:27,915 --> 00:39:30,115
but Cliodhna is still filleting
716
00:39:30,115 --> 00:39:32,035
sea bass.
717
00:39:32,035 --> 00:39:35,275
So the next one you will do better.
Yes.
718
00:39:35,275 --> 00:39:40,035
I'd like to think I could be
quicker, but I want to be thorough.
719
00:39:40,035 --> 00:39:41,275
It needs to be perfect.
720
00:39:41,275 --> 00:39:44,995
I don't want anything being sent
back with bones in it or anything.
721
00:39:44,995 --> 00:39:49,355
Not too bad. I can feel some
of the spine here.
722
00:39:49,355 --> 00:39:51,275
Cliodhna, I think she's a bit
behind.
723
00:39:51,275 --> 00:39:52,595
She need to...
724
00:39:52,595 --> 00:39:56,675
She'll need to work quick to make
sure she's in a good place.
725
00:39:59,275 --> 00:40:01,275
Chris also needs to speed up.
726
00:40:01,275 --> 00:40:04,835
He's only just finished
deboning his 12 racks of pork.
727
00:40:04,835 --> 00:40:09,075
I have put the pork in the chiller
to be compressed and squashed down,
728
00:40:09,075 --> 00:40:10,475
ready for service.
729
00:40:10,475 --> 00:40:13,555
And he needs to get going
on his garnishes,
730
00:40:13,555 --> 00:40:15,955
a black pepper jus...
731
00:40:15,955 --> 00:40:18,635
I just hope I'm doing
each step correctly.
732
00:40:18,635 --> 00:40:20,635
..and the spinach puree.
733
00:40:20,635 --> 00:40:24,075
It's this list. Just get through
this list at the moment.
734
00:40:24,075 --> 00:40:27,875
On dessert, Brin's racing
to get his Portuguese pudding mix
735
00:40:27,875 --> 00:40:32,475
ready to cook as it needs to go in
to chill well before service.
736
00:40:32,475 --> 00:40:37,715
This is the set custard caramel
that's going to be
737
00:40:37,715 --> 00:40:39,475
kind of the star of the show.
738
00:40:41,995 --> 00:40:45,275
Timing is also critical
on the pudding's accompaniment,
739
00:40:45,275 --> 00:40:48,995
a mandarin sorbet, which will
need to freeze in time.
740
00:40:50,355 --> 00:40:54,155
Currently, I'm just blending the mix
of the sorbet with this ridiculously
741
00:40:54,155 --> 00:40:55,395
large blender.
742
00:40:56,875 --> 00:40:58,275
Can mow the lawn with this!
743
00:41:00,595 --> 00:41:03,555
OK, guys. So it's almost one hour
for service.
744
00:41:03,555 --> 00:41:05,555
All right?
745
00:41:05,555 --> 00:41:09,835
Dinta's romesco sauce is ready,
and she's managed to get
746
00:41:09,835 --> 00:41:12,795
all her leeks charred in the Josper.
747
00:41:12,795 --> 00:41:15,115
But she still has a lot to do.
748
00:41:15,115 --> 00:41:18,155
I've got to get all the black
bits off and then chop them
749
00:41:18,155 --> 00:41:21,755
into the right size so that
they're ready to be cooked
750
00:41:21,755 --> 00:41:22,915
in the butter.
751
00:41:24,315 --> 00:41:26,835
George is also under pressure.
752
00:41:26,835 --> 00:41:28,675
Feeling massively out of my depth.
753
00:41:28,675 --> 00:41:30,315
I've still got a lot to do.
754
00:41:30,315 --> 00:41:33,035
He's redone the confit egg yolks.
755
00:41:33,035 --> 00:41:34,515
Won't be making that mistake again.
756
00:41:34,515 --> 00:41:38,075
But he's still deboning another key
component for the bacalhau -
757
00:41:38,075 --> 00:41:40,555
the salt cod.
I've got to finish my fish.
758
00:41:40,555 --> 00:41:43,515
Got to chop the parsley, get
the olives ready.
759
00:41:43,515 --> 00:41:45,995
Make sure my onions are nicely
caramelised, but not
760
00:41:45,995 --> 00:41:48,315
overcooked and burnt.
So a lot to do still.
761
00:41:52,035 --> 00:41:54,315
Just half an hour left to start
the service.
762
00:41:54,315 --> 00:41:57,395
So I'm a bit worried that they are
not going to have on time.
763
00:41:57,395 --> 00:41:59,675
They are going to be very tight.
764
00:42:02,355 --> 00:42:05,075
It's all sped up slightly.
765
00:42:05,075 --> 00:42:08,635
Cliodhna's finally finished prepping
her sea bass, but she's only
766
00:42:08,635 --> 00:42:11,235
just started work
on the broccoli side.
767
00:42:11,235 --> 00:42:13,595
So I'm just going to do
my confit pepper.
768
00:42:13,595 --> 00:42:16,475
So it is all systems go
at the moment.
769
00:42:18,315 --> 00:42:20,955
OK, guys, I don't see
you are taking this seriously now.
770
00:42:20,955 --> 00:42:23,555
I really hope you push, OK,
and get ready.
771
00:42:23,555 --> 00:42:24,875
Yes, Chef.
772
00:42:26,995 --> 00:42:29,995
Meanwhile, on the meat main,
Chris is still working
773
00:42:29,995 --> 00:42:32,755
through his extensive prep list.
774
00:42:32,755 --> 00:42:33,875
The pressure is on.
775
00:42:33,875 --> 00:42:36,795
I've still got some fine
details to tune.
776
00:42:36,795 --> 00:42:38,675
Including portioning his pork.
777
00:42:38,675 --> 00:42:41,315
You need to trim to make
it beautiful, but at the same
778
00:42:41,315 --> 00:42:43,355
time to avoid to have too many
wastage.
779
00:42:43,355 --> 00:42:44,755
Yes, Chef.
780
00:42:46,075 --> 00:42:48,835
Yeah, a little bit nervous about
this now.
781
00:42:48,835 --> 00:42:50,315
I'm not going to lie.
782
00:42:54,595 --> 00:42:57,635
On dessert, Brin's pudding mix
is set.
783
00:42:57,635 --> 00:42:58,955
Yeah, looks great.
784
00:43:03,715 --> 00:43:04,875
Oosh!
785
00:43:07,515 --> 00:43:09,515
It's just folded in on itself.
786
00:43:09,515 --> 00:43:11,235
Hopefully I can make do with that.
787
00:43:11,235 --> 00:43:14,915
He now has the fiddly task
of portioning the puddings to Chef's
788
00:43:14,915 --> 00:43:16,955
exacting standards.
789
00:43:16,955 --> 00:43:21,555
So, everything has to be cut to
2.7cm.
790
00:43:23,475 --> 00:43:26,395
If they don't cut right
and they are not looking
791
00:43:26,395 --> 00:43:29,115
all the same, we wouldn't serve.
792
00:43:30,755 --> 00:43:32,955
Yeah, fairly pleased with that, to
be honest with you.
793
00:43:32,955 --> 00:43:35,115
They look great. I'd eat them.
So...
794
00:43:38,875 --> 00:43:42,155
It's 12:30 and the diners
are arriving.
795
00:43:46,555 --> 00:43:48,115
This place is buzzing.
796
00:43:49,195 --> 00:43:50,635
It's an incredible view.
797
00:43:50,635 --> 00:43:53,475
The expectation is going
to be sky-high.
798
00:43:53,475 --> 00:43:56,155
I love the pressure
of a professional kitchen,
799
00:43:56,155 --> 00:43:58,195
every single dish looking exactly
the same.
800
00:43:58,195 --> 00:44:00,115
Consistency is paramount.
801
00:44:02,075 --> 00:44:05,475
Thank you. Thank you so much.
Thanks. Thanks.
802
00:44:05,475 --> 00:44:08,155
The first orders are in...
803
00:44:08,155 --> 00:44:11,035
Guys, check on. Two leeks, bacalhau.
Yes, Chef.
804
00:44:11,035 --> 00:44:12,275
Yes, Chef!
805
00:44:12,275 --> 00:44:16,275
..for both the vegetarian
and salted cod starters.
806
00:44:16,275 --> 00:44:19,075
Five minutes to send the leeks and
the bacalhau, OK?
807
00:44:19,075 --> 00:44:20,715
GEORGE: Yes, Chef.
808
00:44:20,715 --> 00:44:25,315
Dinta to needs to keep an eye on her
deep-fried leeks while basting
809
00:44:25,315 --> 00:44:27,995
the roasted ones in butter.
810
00:44:27,995 --> 00:44:31,075
I've got to be careful they
don't burn.
811
00:44:31,075 --> 00:44:33,155
Dinta. Come on, come on.
We need to push, eh?
812
00:44:34,435 --> 00:44:39,475
Leeks cooked, she now needs
to get her first two orders plated.
813
00:44:39,475 --> 00:44:41,635
Dinta, you need to glaze
the leeks a little bit
814
00:44:41,635 --> 00:44:42,795
more next time.
815
00:44:43,995 --> 00:44:48,075
It's a little bit stressful,
but actually I'm really enjoying it.
816
00:44:48,075 --> 00:44:51,595
Meanwhile, George is juggling
multiple pans of his cod,
817
00:44:51,595 --> 00:44:53,435
potato and egg bacalhau.
818
00:44:53,435 --> 00:44:55,515
Feel a little bit under
pressure now.
819
00:44:55,515 --> 00:44:57,875
Got six on.
820
00:44:57,875 --> 00:44:59,795
Really don't want to cook those
eggs.
821
00:44:59,795 --> 00:45:02,035
George, I need two bacalhau now,
please.
822
00:45:02,035 --> 00:45:03,955
Yes, Chef. Coming.
823
00:45:03,955 --> 00:45:07,955
He's got his first two cooked
without scrambling the eggs.
824
00:45:07,955 --> 00:45:09,235
George, no.
825
00:45:09,235 --> 00:45:11,955
This is not what we plate before.
OK? OK.
826
00:45:11,955 --> 00:45:13,955
So the cod need to be in the middle
of the plate.
827
00:45:13,955 --> 00:45:15,995
OK. You need to make it
completely flat.
828
00:45:15,995 --> 00:45:18,995
OK. So can you plate again, please?
Yes, Chef.
829
00:45:18,995 --> 00:45:21,155
Sorry, Chef.
830
00:45:21,155 --> 00:45:24,795
Stressful. Chef just wants this
to be completely precise.
831
00:45:24,795 --> 00:45:27,755
I know that I've got to work
on my presentation today.
832
00:45:27,755 --> 00:45:31,475
Dinta is also struggling
to present her dish perfectly.
833
00:45:33,755 --> 00:45:36,755
Dinta, can you, please, a bit more
volume when you plate?
834
00:45:36,755 --> 00:45:38,435
A bit more height, OK? OK.
835
00:45:38,435 --> 00:45:39,715
Thank you.
836
00:45:39,715 --> 00:45:41,235
Service, please.
837
00:45:46,195 --> 00:45:47,875
Those leeks are absolutely perfect.
838
00:45:47,875 --> 00:45:50,155
They are buttery soft.
They're just falling apart.
839
00:45:50,155 --> 00:45:51,635
They taste absolutely delicious.
840
00:45:51,635 --> 00:45:53,875
I think Dinta has done
a really good job.
841
00:45:53,875 --> 00:45:57,595
George has quickly replated
his first two bacalhau.
842
00:45:57,595 --> 00:46:01,595
So, I really got to just try and
nail it, really.
843
00:46:01,595 --> 00:46:06,835
But if he breaks the confit egg
yolks, they will be ruined again.
844
00:46:06,835 --> 00:46:08,875
Much happier with these ones.
845
00:46:14,435 --> 00:46:16,715
Much better. Thank you.
Thanks, Chef.
846
00:46:20,515 --> 00:46:23,915
I think Dr George has understood
this perfectly.
847
00:46:23,915 --> 00:46:27,875
I've got a perfect confit egg yolk.
You had a perfect confit egg yolk.
848
00:46:27,875 --> 00:46:31,635
That salt cod with that almost
creamy sauce made from the egg yolk.
849
00:46:31,635 --> 00:46:34,115
The potatoes have been fried,
but then they've become soft
850
00:46:34,115 --> 00:46:37,355
with all the mixture.
He's done a great job, George.
851
00:46:37,355 --> 00:46:40,675
Cliodhna and Chris are up next
with main courses.
852
00:46:40,675 --> 00:46:43,315
I feel a bit shaky.
853
00:46:43,315 --> 00:46:46,195
Check on. Leeks,
bacalhau, finish with suckling pig
854
00:46:46,195 --> 00:46:47,715
and catch of the day, please.
855
00:46:47,715 --> 00:46:49,595
CHRIS: Yes, Chef. GEORGE: Yes, Chef.
856
00:46:49,595 --> 00:46:51,035
Cliodhna must take care
857
00:46:51,035 --> 00:46:53,555
each sea bass doesn't burn
in the intense heat
858
00:46:53,555 --> 00:46:55,555
of the Josper...
859
00:46:55,555 --> 00:46:57,195
Hell fire, that's hot.
860
00:46:57,195 --> 00:47:00,075
..while keeping up with
several checks.
861
00:47:00,075 --> 00:47:02,635
Please, so we have a check on
two leeks, bacalhau,
862
00:47:02,635 --> 00:47:05,955
finish with suckling pig
and catch of the day.
863
00:47:05,955 --> 00:47:11,355
It's tough to listen to the chef
calling out the tickets and hearing
864
00:47:11,355 --> 00:47:12,675
the right thing.
865
00:47:12,675 --> 00:47:15,715
Check on. Two catch of the day
and suckling pig, please.
866
00:47:15,715 --> 00:47:18,235
Guys, we are getting busier,
OK, so we need to push now
867
00:47:18,235 --> 00:47:19,915
and be focused, OK?
868
00:47:19,915 --> 00:47:22,435
This is intense and I've already got
eight orders
869
00:47:22,435 --> 00:47:24,955
on for the catch of the day.
870
00:47:24,955 --> 00:47:27,555
Chris is also straight in
at the deep end,
871
00:47:27,555 --> 00:47:31,635
crisping up the skin on multiple
pork orders.
872
00:47:31,635 --> 00:47:34,635
You want it like a sheet of glass.
873
00:47:34,635 --> 00:47:38,035
I feel on top of it, but I mean,
who knows?
874
00:47:41,235 --> 00:47:43,595
Cliodhna, how long you need for the
catch of the day?
875
00:47:43,595 --> 00:47:46,395
30 seconds. Let's go.
876
00:47:46,395 --> 00:47:47,955
This is my first plate.
877
00:47:51,875 --> 00:47:52,915
So, well done.
878
00:47:52,915 --> 00:47:56,275
Next time, you need your piquillo
pepper a bit less cooked, OK.
879
00:47:56,275 --> 00:47:58,315
Right. Right. No worries.
Sorry, Chef.
880
00:48:01,435 --> 00:48:02,675
Whoa.
881
00:48:02,675 --> 00:48:03,795
Nice.
882
00:48:05,555 --> 00:48:08,955
Cliodhna has taken a lot of care
over that fish.
883
00:48:08,955 --> 00:48:10,435
That is beautiful.
884
00:48:10,435 --> 00:48:12,155
It's cooked absolutely beautifully.
885
00:48:12,155 --> 00:48:16,035
And that piquillo smoky pepper
underneath is fantastic.
886
00:48:16,035 --> 00:48:18,475
So it's hot, hot, hot.
887
00:48:18,475 --> 00:48:22,835
After 25 minutes of skin-crisping,
Chris' first pork
888
00:48:22,835 --> 00:48:24,275
is ready to plate.
889
00:48:26,835 --> 00:48:30,795
Chris, the next time, please,
the quenelle is too big.
890
00:48:30,795 --> 00:48:32,995
You need to make it smaller, OK?
Slightly smaller.
891
00:48:32,995 --> 00:48:35,515
The crispy skin is really
good. Right. Well done.
892
00:48:35,515 --> 00:48:36,995
Thanks, Chef.
893
00:48:41,235 --> 00:48:43,795
Hey! So I've got the suckling pig
belly.
894
00:48:46,675 --> 00:48:48,995
Really lovely, moist meat.
895
00:48:48,995 --> 00:48:51,875
And that crackling is wonderful.
896
00:48:51,875 --> 00:48:55,355
Lovely, smooth spinach puree.
Everything seasoned very, very well.
897
00:48:55,355 --> 00:48:57,035
Chris is on his way.
898
00:48:59,035 --> 00:49:01,035
Brin is now up with dessert.
899
00:49:02,275 --> 00:49:06,235
Just trying my best to not
tear anything,
900
00:49:06,235 --> 00:49:08,795
make sure I plate it
really steadily.
901
00:49:14,315 --> 00:49:16,235
I'm a bit nervous about the
quenelles.
902
00:49:16,235 --> 00:49:18,155
Under pressure, they're going to be
difficult.
903
00:49:18,155 --> 00:49:21,195
I think not under pressure,
they're going to be difficult.
904
00:49:32,355 --> 00:49:34,435
Brin, it's your first pudding.
905
00:49:34,435 --> 00:49:37,195
The quenelles need to be
a bit more refined.
906
00:49:37,195 --> 00:49:38,595
OK. Yes, Chef.
907
00:49:38,595 --> 00:49:40,515
Perfect.
908
00:49:40,515 --> 00:49:43,795
The quenelle could be a bit better.
Considering that it's the first
909
00:49:43,795 --> 00:49:46,675
time that he's doing a quenelle,
it's well done.
910
00:49:48,075 --> 00:49:50,155
JOHN: It looks fantastic.
911
00:49:50,155 --> 00:49:51,675
Look at that.
912
00:49:55,875 --> 00:49:58,355
Mm! Oh!
913
00:49:59,395 --> 00:50:00,595
Sharp mandarin.
914
00:50:00,595 --> 00:50:04,475
Sweet, sweet pudding. That crumb is
almost like shortbread biscuit.
915
00:50:04,475 --> 00:50:06,475
That is really, really good.
916
00:50:07,995 --> 00:50:11,115
JOSE: We are getting very busy,
so they need to hurry up and push
917
00:50:11,115 --> 00:50:13,035
to make sure that we are on time.
918
00:50:13,035 --> 00:50:17,675
Service is in full swing,
but George's bacalhau
919
00:50:17,675 --> 00:50:21,155
is so popular, he has multiple
checks backed up.
920
00:50:21,155 --> 00:50:24,835
George, you have eight bacalhau in
total. You really need to push, OK?
921
00:50:24,835 --> 00:50:26,035
Yes, Chef.
922
00:50:26,035 --> 00:50:28,995
Juggling so many orders,
he's taken his eye off one
923
00:50:28,995 --> 00:50:31,115
of his cod mix batches.
924
00:50:31,115 --> 00:50:33,915
George, please. Can you smell burn?
925
00:50:33,915 --> 00:50:35,115
Let's make a new one.
926
00:50:35,115 --> 00:50:37,635
Just had to start cooking it again.
927
00:50:37,635 --> 00:50:40,835
George is being...struggling
a little bit more with the cod,
928
00:50:40,835 --> 00:50:43,435
so I need to make sure
they work quick.
929
00:50:43,435 --> 00:50:45,115
George, how long you need?
930
00:50:45,115 --> 00:50:46,475
Two minutes, Chef.
931
00:50:48,155 --> 00:50:50,155
Guys, check on two leeks, two
bacalhau,
932
00:50:50,155 --> 00:50:53,115
finished with two suckling pig and
two catch of the day, please.
933
00:50:53,115 --> 00:50:55,035
Yes, Chef.
934
00:50:55,035 --> 00:50:59,675
Dinta's starter is also proving
popular, and as the orders flood in,
935
00:50:59,675 --> 00:51:02,435
she's hit a major problem.
936
00:51:02,435 --> 00:51:04,755
I don't have enough food.
937
00:51:04,755 --> 00:51:06,075
How many more leeks do we need?
938
00:51:06,075 --> 00:51:08,675
So leeks... Because we're running
out of leeks.
939
00:51:08,675 --> 00:51:10,115
So you need to burn more quick, OK?
940
00:51:10,115 --> 00:51:13,315
You need to go quick, burn
more quick and peel them, OK?
941
00:51:15,235 --> 00:51:18,195
So I need to make some
more leeks, which is going
942
00:51:18,195 --> 00:51:19,475
to take some time.
943
00:51:22,155 --> 00:51:24,715
George is still trying to catch up,
944
00:51:24,715 --> 00:51:27,075
plating his new batch of bacalhau.
945
00:51:28,635 --> 00:51:30,115
Is that OK, Chef?
946
00:51:30,115 --> 00:51:31,635
OK. Much better, George.
947
00:51:31,635 --> 00:51:34,235
But you need to keep going, OK?
Yes, Chef.
948
00:51:37,795 --> 00:51:42,235
Cliodhna, you have six
catch of the day with broccoli.
949
00:51:42,235 --> 00:51:43,875
Yes, Chef.
950
00:51:43,875 --> 00:51:47,795
Cliodhna is still trying to keep
on top of sea bass orders.
951
00:51:49,315 --> 00:51:50,835
SHE EXHALES
952
00:51:56,195 --> 00:51:57,355
Jesus!
953
00:51:58,795 --> 00:52:02,435
I just burnt the inside
of my fingers and my hand.
954
00:52:04,235 --> 00:52:06,155
SOBBING: And it just hurts.
955
00:52:06,155 --> 00:52:08,915
Sorry, Chef. Cliodhna, don't worry,
OK?
956
00:52:08,915 --> 00:52:10,875
Don't worry. You want to take five
minutes?
957
00:52:10,875 --> 00:52:12,675
Yeah. Just... Sorry.
958
00:52:12,675 --> 00:52:14,355
You can take five minutes,
and then we carry on
959
00:52:14,355 --> 00:52:16,395
with the service. Thanks, Chef.
960
00:52:20,995 --> 00:52:23,715
On pork, Chris
is having more success.
961
00:52:25,115 --> 00:52:27,475
Chris, how long you need?
One minute, Chef. One minute?
962
00:52:27,475 --> 00:52:28,675
Yeah.
963
00:52:30,275 --> 00:52:34,675
I've got to do a better
quenelle of spinach, smaller.
964
00:52:34,675 --> 00:52:36,275
That's already better.
965
00:52:40,875 --> 00:52:43,715
Chris, good. Thank you.
966
00:52:43,715 --> 00:52:45,995
Service, please.
967
00:52:45,995 --> 00:52:50,755
On dessert, Brin's still trying
to perfect his quenelles.
968
00:52:50,755 --> 00:52:53,915
It's a bit harder when there's
quite a lot to do in one go.
969
00:52:55,675 --> 00:52:57,315
But he's not giving up.
970
00:53:02,795 --> 00:53:05,755
OK, Brin. It's much better, that
quenelle, OK?
971
00:53:05,755 --> 00:53:09,475
Much more beautiful. Thank you.
Well done.
972
00:53:09,475 --> 00:53:11,675
Service is drawing to a close.
973
00:53:12,955 --> 00:53:16,075
Four leeks, but I need one right
now, please. OK?
974
00:53:16,075 --> 00:53:17,235
Yes, Chef.
975
00:53:17,235 --> 00:53:19,555
And while having to keep
on top of her checks...
976
00:53:19,555 --> 00:53:20,995
Here you go, Chef.
977
00:53:20,995 --> 00:53:24,075
..Dinta has managed to burn
and peel more whole leeks
978
00:53:24,075 --> 00:53:26,195
for the last remaining orders.
979
00:53:27,955 --> 00:53:31,555
OK, Dinta, we are almost there.
OK, this is the last two leeks.
980
00:53:32,595 --> 00:53:34,115
Make them perfect.
981
00:53:34,115 --> 00:53:35,275
Thanks, Chef.
982
00:53:37,035 --> 00:53:39,755
Got my last two on now, so I've got
to make sure these are perfect
983
00:53:39,755 --> 00:53:42,275
to make sure I impress Chef.
984
00:53:46,195 --> 00:53:48,155
DINTA: There you go. Last two, Chef.
985
00:53:48,155 --> 00:53:49,835
OK, Dinta...
986
00:53:51,275 --> 00:53:53,235
Well done. So you are done
with the leeks. I am.
987
00:53:53,235 --> 00:53:56,275
So you did very well. Thank you.
Yes, Chef. Thank you.
988
00:53:58,795 --> 00:54:01,275
That was super stressful.
989
00:54:01,275 --> 00:54:03,275
We've run out of food,
but I'm hoping he was happy
990
00:54:03,275 --> 00:54:04,915
with what I served.
991
00:54:09,395 --> 00:54:12,555
Last two bacalhau, Chef.
OK, George, you did it.
992
00:54:12,555 --> 00:54:14,915
OK? A bit challenging
at the beginning, but now
993
00:54:14,915 --> 00:54:16,915
they are looking good.
Thank you, Chef. Well done.
994
00:54:16,915 --> 00:54:18,715
Congratulations. Thank you.
995
00:54:21,075 --> 00:54:23,835
Three hours of absolute chaos,
but got through it.
996
00:54:23,835 --> 00:54:27,475
A lot of hard work, but
what a pleasure to be here.
997
00:54:30,995 --> 00:54:33,475
Chris, last two suckling pig away,
please.
998
00:54:33,475 --> 00:54:34,715
Yes, Chef.
999
00:54:37,995 --> 00:54:41,435
I wish I was out there eating
it, to be honest.
1000
00:54:41,435 --> 00:54:43,715
OK. Thanks, Chef.
1001
00:54:43,715 --> 00:54:46,795
Well done. You must be proud of
yourself, because what you did
1002
00:54:46,795 --> 00:54:48,915
is not easy. You did it really well.
1003
00:54:48,915 --> 00:54:51,035
Well done. Thank you.
Thanks so much.
1004
00:54:52,435 --> 00:54:56,355
It's been really intense,
but I've learned a lot today.
1005
00:54:58,035 --> 00:55:02,595
Despite burning herself, Cliodhna
is determined to finish service.
1006
00:55:05,475 --> 00:55:07,755
Giving up is not an option.
1007
00:55:07,755 --> 00:55:08,755
Never, ever.
1008
00:55:15,035 --> 00:55:16,995
Cliodhna, I think you did
really well.
1009
00:55:16,995 --> 00:55:19,075
Thank you. Well done.
Thank you so much.
1010
00:55:19,075 --> 00:55:21,115
Cheers. Service, please.
1011
00:55:22,995 --> 00:55:26,155
I really enjoyed it.
Like, it were all going really well.
1012
00:55:26,155 --> 00:55:28,675
And I'm so proud of myself for
carrying on.
1013
00:55:28,675 --> 00:55:31,235
I'm definitely earned a drink
or five now, I think.
1014
00:55:34,555 --> 00:55:38,795
It's now down to Brin to finish
service on a high.
1015
00:55:38,795 --> 00:55:42,355
OK, Brin, so last two dessert
away for table 28, please.
1016
00:55:42,355 --> 00:55:43,635
Yes, Chef.
1017
00:55:49,195 --> 00:55:51,995
Perfect. Not easy to make...to make
the pudding,
1018
00:55:51,995 --> 00:55:55,035
especially to make the quenelle.
And you did it, so well done.
1019
00:55:55,035 --> 00:55:57,595
Thank you very much, Chef.
Thank you. Thank you.
1020
00:56:00,235 --> 00:56:02,435
Absolutely loved that today.
Loads of fun.
1021
00:56:02,435 --> 00:56:04,075
Table 28.
1022
00:56:04,075 --> 00:56:07,475
I hope I made him proud
because I really did enjoy it.
1023
00:56:07,475 --> 00:56:08,755
Did my best.
1024
00:56:12,995 --> 00:56:18,195
The amateurs' first restaurant
service is finally at an end.
1025
00:56:18,195 --> 00:56:22,755
At the beginning I was concerned
because they were a bit behind.
1026
00:56:24,395 --> 00:56:28,035
It's not easy, but they did
really well at the end.
1027
00:56:31,475 --> 00:56:34,435
I'm feeling absolutely worn out
after my experience in the kitchen.
1028
00:56:34,435 --> 00:56:37,075
It's a completely different
world in there.
1029
00:56:37,075 --> 00:56:38,875
But you can tell by the smile
on my face
1030
00:56:38,875 --> 00:56:42,115
that I absolutely enjoyed my time
in there.
1031
00:56:42,115 --> 00:56:45,035
I felt like it was a very,
very challenging environment
1032
00:56:45,035 --> 00:56:48,315
to be in, but I managed
to pull it off somehow.
1033
00:56:48,315 --> 00:56:50,315
So, yeah, I'm very proud of myself.
1034
00:56:52,195 --> 00:56:53,555
I'm super buzzed.
1035
00:56:53,555 --> 00:56:56,995
It was such a rush,
and it was really pressured.
1036
00:56:56,995 --> 00:56:59,435
But, yeah, just totally enjoyed it.
1037
00:57:01,115 --> 00:57:04,115
That was their first ever taste
of a professional kitchen.
1038
00:57:04,115 --> 00:57:05,675
And they were amazing!
1039
00:57:07,115 --> 00:57:09,715
The remaining contestants
in Knockout Week will be back
1040
00:57:09,715 --> 00:57:13,755
to the MasterChef kitchen,
and it's time to fight it out.
1041
00:57:18,595 --> 00:57:22,595
Next time,
the remaining cooks are back.
1042
00:57:22,595 --> 00:57:23,795
Oh-oh-oh!
1043
00:57:23,795 --> 00:57:26,035
Oh! Just one challenge...
1044
00:57:26,035 --> 00:57:28,955
HE EXHALES
stands between them... Ah!
1045
00:57:28,955 --> 00:57:31,795
..and a place in the semifinals.
1046
00:57:31,795 --> 00:57:33,515
Oh, my God.
1047
00:57:33,515 --> 00:57:37,395
You could quite easily just demolish
about six kilo of that.
1048
00:57:38,755 --> 00:57:40,195
I think it's ace.