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It's Knockout Week on
MasterChef: The Professionals.

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

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00:00:11,960 --> 00:00:13,895
pop-up restaurant.

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Running 'round like
a headless chicken.

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Yes, yes, yes!

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

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Genuinely live like this.

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In the final cook-off,

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Molly was sent home.

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Thank you.

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

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in the semifinals.

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

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

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

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have to combat each stage.

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I can't do a half job,

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I have to put all of
myself into it.

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We're going to challenge our chefs

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in a completely different
environment.

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They've got to perform.

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Five great chefs.

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But who is going to grab
the spotlight?

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Quite simply, the pressure is on.

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It's early morning and Kyle...

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...Cecily, Tom...

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...Kasae...

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...and Philippe are arriving in

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Central London for
their first challenge

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outside the MasterChef kitchen.

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Out of the MasterChef kitchen
into the MasterChef

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pop-up restaurant.

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

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...in a fabulous, relaxed
environment.

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Chefs, good to see you.

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

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

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

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

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very knowledgeable guests, people
heavily involved in the success

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of pop-ups.

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

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And the chef that created
that dish will go straight

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through to the semifinals.

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Embrace the environment
and impress.

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Three hours. Chefs, off you go.

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Sharing work space in
tightly packed kitchens,

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the chefs will have to adapt
quickly to deliver their dishes

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for the pop-up guests.

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

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

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

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

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

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Very excited with this one.

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It's something a little bit
different.

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

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

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so just trying to smash

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through it as fast as I can,
really.

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The fact that they're voting
for their favourite dish

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is quite scary.

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I'm hoping that my dish will stand
out,

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but you just never know.

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

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It was in France.

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

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it's going to be fun today.

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I want new ideas.

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I want to see new combinations.

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I want to eat some great food.

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Can they dare to be brave?

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A faint heart never lifted

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a MasterChef trophy,
that's for sure.

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Consistently impressing
the judges with bold flavours

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and classic cookery -

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today, sous-chef Tom is stepping

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outside his comfort zone

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and using an ingredient

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he has little experience with.

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I've not cooked octopus a whole lot,

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and I thought this would be, like,

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the perfect opportunity to cook

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an ingredient like this,

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because it obviously tastes
really nice.

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I've always really enjoyed it.

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He's got satay octopus.

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Now, octopus has got to be cooked

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quickly or slowly to make sure

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it's not chewy.

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That's probably the biggest risk

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

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

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with some red wine because I heard

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that there's tannin in the wine...

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

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Have you got that Midas touch?

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

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

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

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

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Is it? Good guess.

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It's not traditional satay.

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Doesn't have any chilli in,

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but the rest of the dish

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has spice elements to it.

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I did try it with the chilli

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in the satay and it was a bit

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

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We've got mooli noodles
flavoured with kimchi.

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

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Kimchi, a little bit fermented.

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Chilli, I guess.

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I don't know, just sort of powerful.

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It doesn't stop there, either.

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Sticky rice, peanut and rice crumb,

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then deep-fried vermicelli noodles.

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Tom's got a lot to do.

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Not just many processes to go

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through, but a lot to plate up.

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I put a lot of pressure on myself

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early doors because things have got

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to be marinated and infused,

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and cooked well and stuff.

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Head chef Kasae has shown creative

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flair, pairing unusual ingredients

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and ideas from her time spent

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in Japanese and Swedish kitchens.

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Ever done a pop-up?
Never.

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I'll let you know how it goes!

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But today her dish is inspired

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by her love of comfort food

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when growing up in Australia.

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I do love putting some shellfish
on the barbecue.

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Today I'm making a prawn dog,

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so, a lobster and prawn corn dog.

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

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but mine is hopefully a bit
more posh.

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

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cornmeal batter and
they're deep-fried.

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Kasae has got a big sausage...

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...but it's prawn and lobster.

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I mean, that is just delicious

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and highly luxurious.

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She's going to put them into a

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batter and then deep-fry them.

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The corn batter around it,

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she's going to colour,
make it black.

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It's going to look quite

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basic - as a corn dog does.

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It's not until you cut in or bite

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into it, are you going to realise

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the luxury ingredients underneath.

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

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So you've got a lobster head

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hollandaise, you've got a black

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garlic and dried plum, sort

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of like ketchup-style thing,

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and then you've got a
sea herb tartare.

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So lots of salty,
crunchy sea herb.

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

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But I guess this wasn't
the challenge to

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hold back and play it safe, was it?

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

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and prepping chicken thighs...

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Probably only got about
20 minutes to do 35 thighs.

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

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and love of Asian flavours.

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<i>So I'm doing shit take-stuffed
chicken with..</i>

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<i>.Nam jim - like,
a Thai dipping sauce.</i>

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

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into the thighs, roll them

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into a ballotine,
steam 'em, rest 'em

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cook 'em, carve 'em.

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Cucumber and fennel sort of
Asian salad, and some,

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like, little microgreens as well.

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

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But he's making a shiitake
mushroom mousse -

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shiitake mushrooms,
strong, salty, almost beefy.

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

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He can't afford for it to be
grainy.

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And I certainly want to taste

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the shiitake mushrooms, too.

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Is this pop-up food?

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Is this top-end fine dining?

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

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And I would love to eat that

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if I was to be out there.

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

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Private chef Cecily has grown
in confidence throughout

191
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the competition, and has planned

192
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a risky and ambitious pop-up recipe.

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Today I really want to show them

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a different side to my cooking,

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just maybe something a little bit
more exciting.

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

197
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because she's got three hours

198
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and the goat can
take hours and hours

199
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and hours of cookery.

200
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Super important for me to try

201
00:08:51,920 --> 00:08:53,895
and get this into
the pressure cooker

202
00:08:53,920 --> 00:08:55,855
really quickly, just so it starts
to break down

203
00:08:55,880 --> 00:08:57,575
and so it's soft when I serve it.

204
00:09:02,400 --> 00:09:03,815
What's inspired this?

205
00:09:03,840 --> 00:09:05,615
It's based on my one of my best

206
00:09:05,640 --> 00:09:08,135
friend's grandma's recipes,
and she's Caribbean.

207
00:09:08,160 --> 00:09:10,455
You've done this goat curry
a number of times?

208
00:09:10,480 --> 00:09:11,735
Yes, so...

209
00:09:11,760 --> 00:09:13,655
...I'm a co-founder of
a community kitchen.

210
00:09:13,680 --> 00:09:16,295
We do pop-ups and we
feed the community.

211
00:09:16,320 --> 00:09:20,175
So we do refugees, asylum seekers
and people in food poverty.

212
00:09:20,200 --> 00:09:22,495
So, this is the kind of dishes
we do in the pop-ups.

213
00:09:22,520 --> 00:09:24,535
What flavours have you got
in with the goat?

214
00:09:24,560 --> 00:09:26,735
Because it's a gamey meat, itself.
Yeah.

215
00:09:26,760 --> 00:09:28,975
So, I've put some turmeric and some

216
00:09:29,000 --> 00:09:31,335
cumin, and then I've also got some

217
00:09:31,360 --> 00:09:32,535
Scotch bonnet in there.

218
00:09:32,560 --> 00:09:33,975
That's wonderful.

219
00:09:36,440 --> 00:09:38,255
We've also got roti.

220
00:09:38,280 --> 00:09:40,575
Making the roti is probably
the thing that's

221
00:09:40,600 --> 00:09:41,935
going to take the longest.

222
00:09:41,960 --> 00:09:43,775
It's just it's quite a lot

223
00:09:43,800 --> 00:09:46,175
of, like, portioning and rolling.

224
00:09:46,200 --> 00:09:47,895
And because I have to do

225
00:09:47,920 --> 00:09:49,775
So many por...so many of them,

226
00:09:49,800 --> 00:09:52,015
it's just a bit time-consuming.

227
00:09:53,040 --> 00:09:54,415
And what's this here?

228
00:09:54,440 --> 00:09:56,135
That is the charred pineapple

229
00:09:56,160 --> 00:09:58,055
that I'm going to blitz up to make

230
00:09:58,080 --> 00:10:01,015
into chutney to go on the side.
Right.

231
00:10:01,040 --> 00:10:03,415
I just need to blitz it
with the mangoes.

232
00:10:03,440 --> 00:10:07,295
And then there's thyme, a little
bit of Scotch bonnet in there.

233
00:10:09,840 --> 00:10:12,615
We've got a big, gamey meat
in a curry.

234
00:10:12,640 --> 00:10:15,695
We've got fruity flavours and we've
most certainly got chilli heat.

235
00:10:15,720 --> 00:10:17,615
Just for a little bit more heat,

236
00:10:17,640 --> 00:10:20,535
we've got a hot pepper pickle
going on there, too.

237
00:10:20,560 --> 00:10:23,095
She only really needs just
a little smidgen of the

238
00:10:23,120 --> 00:10:25,375
Scotch bonnet. What you don't
need is a whole bowl.

239
00:10:25,400 --> 00:10:27,135
You would be so unpopular if someone

240
00:10:27,160 --> 00:10:28,615
had a bite on one of those things.

241
00:10:28,640 --> 00:10:30,095
They look so enticing, though,

242
00:10:30,120 --> 00:10:31,975
I think that's the thing.
They do.

243
00:10:32,000 --> 00:10:33,815
But I need to make sure I don't

244
00:10:33,840 --> 00:10:35,615
put too much in it, so it blows

245
00:10:35,640 --> 00:10:37,695
people's brains out!

246
00:10:42,080 --> 00:10:45,815
Originally from Paris,
private chef Philippe has made

247
00:10:45,840 --> 00:10:47,855
it this far with food inspired

248
00:10:47,880 --> 00:10:50,295
by his West African
heritage and some

249
00:10:50,320 --> 00:10:52,295
daring flavour combinations.

250
00:10:53,280 --> 00:10:54,775
Today he's making a dessert

251
00:10:54,800 --> 00:10:56,215
which takes inspiration

252
00:10:56,240 --> 00:10:58,175
from a popular street food

253
00:10:58,200 --> 00:10:59,775
he ate as a child.

254
00:11:02,360 --> 00:11:04,255
Yovo doko. Yeah.

255
00:11:04,280 --> 00:11:06,215
What is it? What is it?
Yeah.

256
00:11:06,240 --> 00:11:09,215
So... So, yovo doko is a...is a
doughnut.

257
00:11:09,240 --> 00:11:11,495
I like say it's an
African doughnut.

258
00:11:11,520 --> 00:11:13,415
It remind me when I was kid

259
00:11:13,440 --> 00:11:15,815
and I was in Benin, so we used

260
00:11:15,840 --> 00:11:18,255
to have yovo doko as a snack.

261
00:11:18,280 --> 00:11:21,015
And I'm really happy to reproduce

262
00:11:21,040 --> 00:11:23,775
this recipe and maybe elevate this.

263
00:11:23,800 --> 00:11:25,735
You fry them, right?
Yeah.

264
00:11:25,760 --> 00:11:27,455
What are you going to serve
with them?

265
00:11:27,480 --> 00:11:29,295
It's a mascarpone cream

266
00:11:29,320 --> 00:11:31,415
with dried lime...and papaya,

267
00:11:31,440 --> 00:11:33,815
ginger and lemongrass jam.

268
00:11:33,840 --> 00:11:35,655
And some meringue.

269
00:11:37,120 --> 00:11:39,415
He's making a little salad
of papaya to go with it.

270
00:11:39,440 --> 00:11:41,655
He calls it a tartare -
just means raw.

271
00:11:41,680 --> 00:11:43,175
And he's putting lemon verbena.

272
00:11:43,200 --> 00:11:45,895
It's a lovely herb, but it's very,
very strong.

273
00:11:45,920 --> 00:11:47,295
Handle it with care

274
00:11:47,320 --> 00:11:49,295
because it will take over.

275
00:11:50,480 --> 00:11:52,415
When I was in Benin, I try, er...

276
00:11:52,440 --> 00:11:55,095
...beautiful and delicious papaya.

277
00:11:55,120 --> 00:11:57,055
So, yeah, I say, OK, I have to

278
00:11:57,080 --> 00:11:59,375
make something with this, yeah.

279
00:12:00,680 --> 00:12:02,655
You've got a lot of sweetness
going on there.

280
00:12:02,680 --> 00:12:04,495
But then when you've got this lovely

281
00:12:04,520 --> 00:12:06,375
tropical fruit, it all balances out.

282
00:12:06,400 --> 00:12:08,415
Because he's also made a

283
00:12:08,440 --> 00:12:10,735
French meringue - nice and
dry and crunchy -

284
00:12:10,760 --> 00:12:13,735
and then he's going to be breaking
it over the top of the dish.

285
00:12:13,760 --> 00:12:15,975
I need to do the meringue
right the first time,

286
00:12:16,000 --> 00:12:17,735
because it takes one hour to bake.

287
00:12:18,840 --> 00:12:21,375
He's got some really clever
little things going on there, things

288
00:12:21,400 --> 00:12:23,575
that people may not have tried
before.

289
00:12:25,880 --> 00:12:27,215
OK.

290
00:12:30,360 --> 00:12:33,495
An hour of prep time
has already gone.

291
00:12:33,520 --> 00:12:36,895
Tom has been juggling two
of his seven accompaniments

292
00:12:36,920 --> 00:12:38,535
for his satay octopus -

293
00:12:38,560 --> 00:12:40,535
the sauce and sticky rice.

294
00:12:41,680 --> 00:12:44,695
You've already got noodles
with kimchi, slightly peppery,

295
00:12:44,720 --> 00:12:47,215
so, that sticky rice,
hope he doesn't flavour that as well

296
00:12:47,240 --> 00:12:50,335
because I wouldn't mind a little
bit of starchy, bland relief

297
00:12:50,360 --> 00:12:52,415
from the other flavours.

298
00:12:52,440 --> 00:12:54,535
His octopus has also finished

299
00:12:54,560 --> 00:12:56,815
braising in red wine, and he now

300
00:12:56,840 --> 00:12:59,335
has the arduous task of prepping

301
00:12:59,360 --> 00:13:01,775
the tentacles for 25 portions,

302
00:13:01,800 --> 00:13:03,895
which he will pan-fry.

303
00:13:03,920 --> 00:13:05,655
I'm now going to just peel the back

304
00:13:05,680 --> 00:13:07,095
skin off because it can be a bit,

305
00:13:07,120 --> 00:13:08,615
like. gelatinous and horrible.

306
00:13:09,560 --> 00:13:11,095
Just trying to get a hustle on now.

307
00:13:11,120 --> 00:13:12,615
Make sure I get everything done.

308
00:13:13,880 --> 00:13:16,815
Kasae is working on the
all-important lobster and prawn

309
00:13:16,840 --> 00:13:18,975
mousse, which she'll shape into a

310
00:13:19,000 --> 00:13:20,495
sausage, coat in batter,

311
00:13:20,520 --> 00:13:21,855
and deep-fry.

312
00:13:21,880 --> 00:13:23,655
I'm adding quite a lot of aonori,

313
00:13:23,680 --> 00:13:25,815
blended nori sheets, to it,

314
00:13:25,840 --> 00:13:27,375
as well as some different types

315
00:13:27,400 --> 00:13:28,975
of yuzu and a little bit of fresh

316
00:13:29,000 --> 00:13:30,535
lemon zest as well.

317
00:13:30,560 --> 00:13:32,055
Must have eaten a fair amount of

318
00:13:32,080 --> 00:13:33,815
pop-ups and street foods?
For sure.

319
00:13:33,840 --> 00:13:35,895
I've never participated
in one, though.

320
00:13:35,920 --> 00:13:38,535
Do you prefer a fine-dining
style to this?

321
00:13:38,560 --> 00:13:40,015
More what I'm used to.

322
00:13:40,040 --> 00:13:42,255
I'll let you know if I prefer
it at the end.

323
00:13:42,280 --> 00:13:44,975
I've just got to get
it in the water bath and get

324
00:13:45,000 --> 00:13:46,455
it kicked off, get it really,

325
00:13:46,480 --> 00:13:48,535
really cold and really
dry afterwards,

326
00:13:48,560 --> 00:13:50,055
so the batter sticks.

327
00:13:54,840 --> 00:13:56,535
Kyle is working fast to finish

328
00:13:56,560 --> 00:13:58,455
the chicken and shiitake mousse

329
00:13:58,480 --> 00:14:01,455
and get it piped
into the chicken thighs.

330
00:14:01,480 --> 00:14:02,975
That should be nicer.

331
00:14:04,120 --> 00:14:05,575
He's boned the chicken thighs.

332
00:14:05,600 --> 00:14:07,495
He's batted them out nice and thin.

333
00:14:07,520 --> 00:14:08,855
Mousse down the centre.

334
00:14:09,800 --> 00:14:11,455
I need to fill them, roll them,

335
00:14:11,480 --> 00:14:13,175
press them, tie them.

336
00:14:14,320 --> 00:14:17,495
Steam them, roast them,
carve them.

337
00:14:17,520 --> 00:14:18,895
It's a lot.

338
00:14:20,600 --> 00:14:23,815
Just need to get these chicken
in that steamer.

339
00:14:23,840 --> 00:14:26,295
Or no-one's going to
be eating nowt.

340
00:14:34,080 --> 00:14:36,415
Cecily also has a lot to do.

341
00:14:36,440 --> 00:14:39,895
She's got her goat meat into
the pressure cooker, but she now

342
00:14:39,920 --> 00:14:41,975
has the lengthy job of cooking

343
00:14:42,000 --> 00:14:44,255
the 25 roti to serve the curry on.

344
00:14:45,400 --> 00:14:47,335
I haven't done it like that before

345
00:14:47,360 --> 00:14:48,775
on a plancha.

346
00:14:48,800 --> 00:14:50,135
And how's the goat?

347
00:14:50,160 --> 00:14:51,655
I don't know yet.

348
00:14:51,680 --> 00:14:55,055
Cecily's quite stressed
because she's got the goat

349
00:14:55,080 --> 00:14:57,095
in a pressure cooker and
of course you can't see

350
00:14:57,120 --> 00:14:58,535
in the pressure cooker.

351
00:14:58,560 --> 00:15:00,975
She's worried about it -
and I quite understand it.

352
00:15:02,360 --> 00:15:04,695
I think I'm going to leave
you alone.

353
00:15:04,720 --> 00:15:06,815
You look a little bit stressed.
Thank you!

354
00:15:10,440 --> 00:15:12,655
On dessert, Philippe is racing

355
00:15:12,680 --> 00:15:14,935
to get his papaya and ginger jam

356
00:15:14,960 --> 00:15:16,615
blended and then cooled

357
00:15:16,640 --> 00:15:18,095
in time for service.

358
00:15:19,960 --> 00:15:21,935
I blend it, I try it...

359
00:15:21,960 --> 00:15:23,535
.| like it.

360
00:15:23,560 --> 00:15:24,935
I love a papaya.

361
00:15:24,960 --> 00:15:27,775
But making that into a jam,
adding all that sugar,

362
00:15:27,800 --> 00:15:29,375
and then still managing to keep

363
00:15:29,400 --> 00:15:31,015
the mellow flavour of the papaya,

364
00:15:31,040 --> 00:15:32,415
might be difficult.

365
00:15:32,440 --> 00:15:33,615
Amazing.

366
00:15:35,880 --> 00:15:38,975
So you're going to do a tester
now of the yovo doko?

367
00:15:39,000 --> 00:15:40,815
Yeah.
OK.

368
00:15:44,600 --> 00:15:46,335
Oh, great technique.

369
00:15:48,600 --> 00:15:50,735
Happy? Has it worked?

370
00:15:50,760 --> 00:15:52,375
Yeah, I'm really happy.

371
00:15:52,400 --> 00:15:53,855
I like the shape.

372
00:15:53,880 --> 00:15:55,775
OIL SIZZLES

373
00:15:55,800 --> 00:15:57,335
It's big enough.

374
00:15:59,560 --> 00:16:01,535
Philippe has grown up
with this dish,

375
00:16:01,560 --> 00:16:03,215
and not only that - he loves it.

376
00:16:04,560 --> 00:16:06,695
It's a very, very dense doughnut,

377
00:16:06,720 --> 00:16:08,895
but that makes it very versatile.

378
00:16:10,320 --> 00:16:12,215
Philippe, of course, is making
it sweet.

379
00:16:13,680 --> 00:16:15,935
I'm going to put some sugar on top

380
00:16:15,960 --> 00:16:17,735
on one face and blowtorch

381
00:16:17,760 --> 00:16:19,215
like a creme brulee.

382
00:16:20,440 --> 00:16:21,855
That's quite time-consuming.

383
00:16:21,880 --> 00:16:23,615
Are you going to be able
to get these done?

384
00:16:23,640 --> 00:16:25,935
I think I'm going to cook
the doughnuts now.

385
00:16:25,960 --> 00:16:27,175
I would.

386
00:16:28,600 --> 00:16:30,975
I'm just going to nick
this little bit here!

387
00:16:40,240 --> 00:16:42,895
With 45 minutes of prep
time remaining,

388
00:16:42,920 --> 00:16:45,055
today's specially invited guests

389
00:16:45,080 --> 00:16:47,015
from across the pop-up industry

390
00:16:47,040 --> 00:16:48,535
have started to arrive.

391
00:16:48,560 --> 00:16:51,095
We turned an abandoned substation

392
00:16:51,120 --> 00:16:52,735
into a kitchen, and now

393
00:16:52,760 --> 00:16:54,775
we have a thriving pizzeria.

394
00:16:56,200 --> 00:16:57,855
What's special about starting

395
00:16:57,880 --> 00:16:59,535
as a pop-up is it means the focus

396
00:16:59,560 --> 00:17:01,295
isn't just about running
a restaurant.

397
00:17:01,320 --> 00:17:02,575
It's a lot more personal.

398
00:17:02,600 --> 00:17:05,615
So you've got to be really up
for embracing it and letting people

399
00:17:05,640 --> 00:17:07,295
in to see who we really are.

400
00:17:08,400 --> 00:17:10,815
I think the pop-up scene
has been so important for me

401
00:17:10,840 --> 00:17:13,775
because as a person that
wasn't a trained chef,

402
00:17:13,800 --> 00:17:16,775
I didn't really have any contacts
within food.

403
00:17:16,800 --> 00:17:18,935
It was just going into smaller cafes

404
00:17:18,960 --> 00:17:20,735
and asking if I could rent out

405
00:17:20,760 --> 00:17:22,815
that space for an evening.

406
00:17:22,840 --> 00:17:24,935
You can actually learn and grow

407
00:17:24,960 --> 00:17:27,255
without having to just put bricks

408
00:17:27,280 --> 00:17:29,575
and mortar straight away.

409
00:17:29,600 --> 00:17:31,295
what we like to do is combine our

410
00:17:31,320 --> 00:17:33,175
traditional Caribbean flavours

411
00:17:33,200 --> 00:17:35,975
with contemporary British dining.

412
00:17:36,000 --> 00:17:38,455
It can be fast-paced at times
and just, like, keeping

413
00:17:38,480 --> 00:17:41,495
the consistency, always
be just solid and keep

414
00:17:41,520 --> 00:17:43,455
that vibe and flavour.

415
00:17:43,480 --> 00:17:46,015
We've really found a passion
for seeing people eat our food.

416
00:17:46,040 --> 00:17:48,655
Yeah. I don't think there's a
better feeling than seeing people

417
00:17:48,680 --> 00:17:49,935
enjoy your food like that.

418
00:17:49,960 --> 00:17:51,495
This challenge is a tough one.

419
00:17:51,520 --> 00:17:53,375
In a new kitchen, you don't know

420
00:17:53,400 --> 00:17:55,535
the set-up and there's a time limit.

421
00:17:55,560 --> 00:17:58,095
I'm just looking for one thing -
flavour.

422
00:18:04,520 --> 00:18:06,695
With just 30 minutes to go...

423
00:18:06,720 --> 00:18:09,535
Are you sure time doesn't move
differently in this kitchen?

424
00:18:09,560 --> 00:18:11,455
...all five chefs need to focus

425
00:18:11,480 --> 00:18:12,895
and work fast in order

426
00:18:12,920 --> 00:18:14,615
to be ready for service.

427
00:18:16,680 --> 00:18:19,295
With a total of eight components
to plate,

428
00:18:19,320 --> 00:18:21,175
Tom is under pressure to make

429
00:18:21,200 --> 00:18:22,775
sure they are all ready.

430
00:18:22,800 --> 00:18:24,135
I've got to fry off my noodles,

431
00:18:24,160 --> 00:18:25,695
like, sort of for service.

432
00:18:25,720 --> 00:18:27,255
Ball up some of my kimchi noodles,

433
00:18:27,280 --> 00:18:29,775
just to make sure it's quick
to put on because otherwise

434
00:18:29,800 --> 00:18:31,415
it's going to be a right stitch-up.

435
00:18:31,440 --> 00:18:33,735
He also has the all-important task

436
00:18:33,760 --> 00:18:35,575
of perfectly pan-frying

437
00:18:35,600 --> 00:18:38,215
25 portions of octopus.

438
00:18:38,240 --> 00:18:39,895
I don't really want to, like,

439
00:18:39,920 --> 00:18:41,615
char it because it toughens it up.

440
00:18:41,640 --> 00:18:43,535
Bit of colour would be nice,

441
00:18:43,560 --> 00:18:45,735
that's all I'm
really looking for here.

442
00:18:45,760 --> 00:18:47,375
Kasae still needs to finish

443
00:18:47,400 --> 00:18:49,455
all three dips that will accompany

444
00:18:49,480 --> 00:18:51,295
her lobster corn dog.

445
00:18:51,320 --> 00:18:53,815
We've got her take on a ho is in sauce

446
00:18:53,840 --> 00:18:55,855
with black garlic and plum,

447
00:18:55,880 --> 00:18:57,935
a hollandaise that's flavoured

448
00:18:57,960 --> 00:18:59,455
with the lobster head...

449
00:18:59,480 --> 00:19:00,975
I put a little bit of tomato paste

450
00:19:01,000 --> 00:19:02,455
in there to kind of make it feel

451
00:19:02,480 --> 00:19:03,935
a little bit bisque-like.

452
00:19:03,960 --> 00:19:06,855
...and we have also got a tartare.

453
00:19:07,960 --> 00:19:10,015
She's going to put
sea herbs through it,

454
00:19:10,040 --> 00:19:11,855
so it should be slightly salty.

455
00:19:11,880 --> 00:19:13,495
As well as make the batter to coat

456
00:19:13,520 --> 00:19:15,295
them, which she's colouring black

457
00:19:15,320 --> 00:19:17,095
using squid ink.

458
00:19:17,120 --> 00:19:18,975
You should get the black outer crust

459
00:19:19,000 --> 00:19:20,615
and then you should get a vivid

460
00:19:20,640 --> 00:19:22,535
pink-orange inside.

461
00:19:23,840 --> 00:19:25,695
That's a beautiful thing.

462
00:19:27,920 --> 00:19:30,215
Cecily is still feeling the
pressure,

463
00:19:30,240 --> 00:19:31,935
and with time running out,

464
00:19:31,960 --> 00:19:33,895
she's concerned about her

465
00:19:33,920 --> 00:19:35,415
hot pepper pickle.

466
00:19:35,440 --> 00:19:37,855
It's, like, a bit spicier
than I want it to be.

467
00:19:39,040 --> 00:19:41,415
Can you add anything to it
to numb it down? I don't know.

468
00:19:41,440 --> 00:19:42,655
I think I need to just, like,

469
00:19:42,680 --> 00:19:43,895
see if I can balance it.

470
00:19:43,920 --> 00:19:45,175
I'm just going to make sure

471
00:19:45,200 --> 00:19:46,575
that the chutney is sweeter,

472
00:19:46,600 --> 00:19:48,615
rather than have two tangy things.

473
00:19:51,160 --> 00:19:53,255
Kyle's managed to get his stuffed

474
00:19:53,280 --> 00:19:54,935
chicken ballotine steamed,

475
00:19:54,960 --> 00:19:56,415
and is finishing off his

476
00:19:56,440 --> 00:19:58,215
herb garnishes.

477
00:19:58,240 --> 00:19:59,735
Feeling like I'm washing me hair,

478
00:19:59,760 --> 00:20:01,175
and I haven't got any.

479
00:20:01,200 --> 00:20:04,335
His last job is the
Thai nam jim sauce.

480
00:20:04,360 --> 00:20:06,255
You've got heat, you've got sweet,

481
00:20:06,280 --> 00:20:08,215
you've got sour, you've got salty.

482
00:20:08,240 --> 00:20:10,095
I love the sound of this.

483
00:20:13,920 --> 00:20:15,855
Is that enough?

484
00:20:15,880 --> 00:20:17,175
Yeah, I think so.

485
00:20:17,200 --> 00:20:19,615
Cos I'm not going to put
one whole doughnut.

486
00:20:19,640 --> 00:20:21,175
I'm going to cut it in half.

487
00:20:21,200 --> 00:20:22,815
His yovo doko fried,

488
00:20:22,840 --> 00:20:25,255
Philippe now has to slice them

489
00:20:25,280 --> 00:20:27,175
in half to make 25 portions.

490
00:20:28,520 --> 00:20:30,095
Some are not cooked in the middle,

491
00:20:30,120 --> 00:20:31,855
because some are bigger.

492
00:20:31,880 --> 00:20:35,215
But to be honest, it can bring
something nice,

493
00:20:35,240 --> 00:20:37,415
even it's not cooked in the middle,

494
00:20:37,440 --> 00:20:39,215
so it's good to make mistakes.

495
00:20:41,520 --> 00:20:44,735
Got some chefs here who are
really pushing boundaries.

496
00:20:44,760 --> 00:20:46,655
Brilliant to see, but the proof

497
00:20:46,680 --> 00:20:48,495
will always be in the eating.

498
00:20:52,120 --> 00:20:54,335
There's just ten minutes left.

499
00:20:54,360 --> 00:20:57,015
Kasae and Tom will be
the first to serve.

500
00:20:58,400 --> 00:21:00,015
I don't want to fry them off

501
00:21:00,040 --> 00:21:01,415
too early and then have to

502
00:21:01,440 --> 00:21:02,655
flash them in the oven.

503
00:21:02,680 --> 00:21:04,935
I'd rather just go straight
from there to the plate.

504
00:21:04,960 --> 00:21:06,295
They don't take too long.

505
00:21:06,320 --> 00:21:08,415
Only a couple of minutes per batch.

506
00:21:08,440 --> 00:21:10,655
What did you use to make
the corn black?

507
00:21:10,680 --> 00:21:12,455
I used some squid ink.

508
00:21:16,320 --> 00:21:18,015
I've been really busy in my mind.

509
00:21:18,040 --> 00:21:20,015
Maybe I don't show it as much
as I think I do,

510
00:21:20,040 --> 00:21:21,495
but I'm definitely not relaxed,

511
00:21:21,520 --> 00:21:23,375
I can assure you of that.

512
00:21:23,400 --> 00:21:25,175
With moments to go,

513
00:21:25,200 --> 00:21:27,975
Kasae is ready to deep-fry
the corn dogs.

514
00:21:29,560 --> 00:21:31,055
No!

515
00:21:32,160 --> 00:21:33,575
Oh, BLEEP!

516
00:21:35,000 --> 00:21:36,575
What's going on?

517
00:21:36,600 --> 00:21:39,175
Er...the timer on the
fryer's gone off,

518
00:21:39,200 --> 00:21:40,775
so the fryer wasn't on.

519
00:21:40,800 --> 00:21:42,535
Is it actually just stone-cold?

520
00:21:42,560 --> 00:21:45,215
Yeah, I just tried to put a dog
in there, and it wasn't...

521
00:21:45,240 --> 00:21:46,935
It was on before, but not any more.

522
00:21:46,960 --> 00:21:48,535
You're not ready.

523
00:21:48,560 --> 00:21:49,695
Don't lose it now. Yeah.
Yep.

524
00:21:49,720 --> 00:21:51,335
You've done all the hard work.

525
00:21:51,360 --> 00:21:53,415
So what we need to do now
is get a plan.

526
00:21:53,440 --> 00:21:55,935
We've got guests out there
waiting right now.

527
00:21:55,960 --> 00:21:58,015
So what I'm going to suggest...

528
00:21:58,040 --> 00:21:59,975
...is that we go with your dish first

529
00:22:00,000 --> 00:22:01,535
on your own, and then you're going

530
00:22:01,560 --> 00:22:03,375
to have to follow, hopefully

531
00:22:03,400 --> 00:22:04,815
straight after, but you're going

532
00:22:04,840 --> 00:22:06,095
to have to work at speed to get

533
00:22:06,120 --> 00:22:07,455
everything that you can done -

534
00:22:07,480 --> 00:22:08,815
get it done.

535
00:22:10,280 --> 00:22:11,655
That's embarrassing.

536
00:22:11,680 --> 00:22:13,095
Right, Tom, let's go.

537
00:22:13,120 --> 00:22:14,775
Service begins now.

538
00:22:16,760 --> 00:22:18,375
While Kasae waits for the fryer

539
00:22:18,400 --> 00:22:19,895
to get up to temperature...

540
00:22:19,920 --> 00:22:22,055
Ten minutes to heat up.

541
00:22:22,080 --> 00:22:23,975
...the pressure is now on Tom

542
00:22:24,000 --> 00:22:25,975
to keep the service on track.

543
00:22:29,880 --> 00:22:32,535
Tom's dish - satay octopus,

544
00:22:32,560 --> 00:22:35,255
kimchi mooli noodles,
cucumber-sesame salad,

545
00:22:35,280 --> 00:22:36,975
sticky rice,

546
00:22:37,000 --> 00:22:38,735
crispy vermicelli noodles...

547
00:22:38,760 --> 00:22:41,135
...and a peanut and rice crumb.

548
00:22:41,160 --> 00:22:43,135
Quite a few things going on there.

549
00:22:45,360 --> 00:22:47,375
The octopus is a key element here.

550
00:22:47,400 --> 00:22:49,015
It needs to be nice and tender.

551
00:22:49,040 --> 00:22:50,775
Not overcooked, not rubbery.

552
00:22:50,800 --> 00:22:53,015
Just a nice little bite left on it.

553
00:22:54,280 --> 00:22:56,015
Happy with the octopus?

554
00:22:56,040 --> 00:22:58,135
Erm, yeah.
Not too chewy?

555
00:22:58,160 --> 00:22:59,855
No, no, it's good.

556
00:22:59,880 --> 00:23:01,535
How's that fryer?

557
00:23:01,560 --> 00:23:03,215
No, not quite ready.
Not there yet, no?

558
00:23:03,240 --> 00:23:04,735
Not quite ready.

559
00:23:04,760 --> 00:23:06,375
In terms of the garnishes,

560
00:23:06,400 --> 00:23:08,375
it seems really bright and fresh,

561
00:23:08,400 --> 00:23:10,415
which I think is welcome to offset

562
00:23:10,440 --> 00:23:12,575
the sweetness and richness
of the satay.

563
00:23:12,600 --> 00:23:14,215
What's the orange one, the mooli?

564
00:23:14,240 --> 00:23:15,415
Yeah, that's the mooli.

565
00:23:15,440 --> 00:23:16,535
What's made it orange?

566
00:23:16,560 --> 00:23:17,935
The kimchi.

567
00:23:19,320 --> 00:23:21,055
Noodles twice, rice...

568
00:23:21,080 --> 00:23:23,135
I think managing all those textures

569
00:23:23,160 --> 00:23:25,015
and making sure that they're all

570
00:23:25,040 --> 00:23:26,815
precise and it's not too heavy,

571
00:23:26,840 --> 00:23:28,815
is going to be a challenge
with this.

572
00:23:28,840 --> 00:23:30,735
You've got about eight or nine

573
00:23:30,760 --> 00:23:32,495
steps, every single plate.

574
00:23:32,520 --> 00:23:34,335
Did you take
that into consideration?

575
00:23:34,360 --> 00:23:36,815
Erm, I did... Because
you're going to have to speed up.

576
00:23:36,840 --> 00:23:38,895
I thought I put
barely anything on these.

577
00:23:38,920 --> 00:23:41,535
I've shot myself in the
foot a bit here, it seems.

578
00:23:43,240 --> 00:23:45,495
Service, please.
What about the spring onion?

579
00:23:45,520 --> 00:23:47,615
Sorry, Chef. Forgot about that.
Come on.

580
00:23:47,640 --> 00:23:49,815
Right, ready.
Let's go.

581
00:23:53,280 --> 00:23:54,775
I think that went well. I gave

582
00:23:54,800 --> 00:23:57,015
myself a bit too much to
do in terms of plating,

583
00:23:57,040 --> 00:23:58,255
but I think it was nice.

584
00:23:58,280 --> 00:24:01,015
I mean,
hopefully everyone enjoyed it.

585
00:24:01,040 --> 00:24:03,775
The octopus is amazing.
It's really tender.

586
00:24:03,800 --> 00:24:06,815
You can get some of that kind
of satay flavour through.

587
00:24:06,840 --> 00:24:09,535
You can taste soy sauce,
you can taste sesame.

588
00:24:09,560 --> 00:24:11,095
Really good.

589
00:24:11,120 --> 00:24:13,095
The sticky rice was perfect.

590
00:24:13,120 --> 00:24:14,615
I love the kimchi.

591
00:24:14,640 --> 00:24:18,095
I love the fact that you had the
kimchi and the cucumber together.

592
00:24:18,120 --> 00:24:20,895
Really enjoyed the
cucumber-sesame salad.

593
00:24:22,120 --> 00:24:25,335
And very clever,
these vermicelli noodles on top.

594
00:24:25,360 --> 00:24:26,375
Give you flavour.

595
00:24:27,600 --> 00:24:29,415
There were a lot of different
flavours in there,

596
00:24:29,440 --> 00:24:31,535
but I don't think any of them
were too overpowering.

597
00:24:31,560 --> 00:24:33,735
When you put everything together
in one forkful

598
00:24:33,760 --> 00:24:35,655
it actually tasted brilliant.

599
00:24:35,680 --> 00:24:38,695
GREGG: That octopus
is cooked to perfection.

600
00:24:38,720 --> 00:24:41,735
There is a saltiness to it,
a mild fishiness to it,

601
00:24:41,760 --> 00:24:44,335
and just the right amount of give.

602
00:24:44,360 --> 00:24:48,215
The satay sauce is lovely,
creamy, sweet, almost.

603
00:24:48,240 --> 00:24:50,935
I love the rice.
Beautifully steamed.

604
00:24:50,960 --> 00:24:53,655
I love this little pickled
cucumber on the side here too.

605
00:24:53,680 --> 00:24:55,335
The kimchi mooli is delicious.

606
00:24:55,360 --> 00:24:57,975
It's got a bit of kick to it,
though. It's not half bad.

607
00:24:59,280 --> 00:25:02,815
Lots of big flavours on Tom's dish
and I'm very, very much enjoying it.

608
00:25:05,880 --> 00:25:07,655
Tom's about to send his last table.

609
00:25:07,680 --> 00:25:09,655
Yep. How are you doing?
How's your fryer?

610
00:25:09,680 --> 00:25:11,455
We're, we're good now.

611
00:25:12,840 --> 00:25:15,735
Delayed while her fryer
heated back up,

612
00:25:15,760 --> 00:25:17,815
Kasae is finally ready
to start service.

613
00:25:19,360 --> 00:25:21,855
Yeah, the first one should be
on the plate in,

614
00:25:21,880 --> 00:25:23,735
you know, a couple of minutes.

615
00:25:25,480 --> 00:25:27,775
CHEF READING: Kasae is making
a lobster and prawn corn dog

616
00:25:27,800 --> 00:25:29,495
in a black cornmeal batter.

617
00:25:31,240 --> 00:25:33,375
I think maybe some people
might find it a little bit

618
00:25:33,400 --> 00:25:36,655
sort of unappetizing,
but I think I'm up for it.

619
00:25:39,560 --> 00:25:41,055
There's a hollandaise,

620
00:25:41,080 --> 00:25:43,575
there's the plum sauce
and the tartare sauce.

621
00:25:43,600 --> 00:25:45,935
CHUCKLING: I guess it could be
very saucy.

622
00:25:47,280 --> 00:25:49,495
You're going to have to work
a little bit faster now.

623
00:25:49,520 --> 00:25:50,775
Yes, Chef. Try and catch up.

624
00:25:50,800 --> 00:25:53,015
So, maybe get Tom to help you
out a little bit.

625
00:25:53,040 --> 00:25:54,815
We just need to put
one of each sauce

626
00:25:54,840 --> 00:25:57,375
on the plate. Let's go, come on.
TOM: OK, I can do that.

627
00:25:58,840 --> 00:25:59,895
Whoa.

628
00:25:59,920 --> 00:26:01,815
That's good-looking.

629
00:26:01,840 --> 00:26:03,775
Service, please!

630
00:26:03,800 --> 00:26:06,055
CHEF: You're going to have lobster,
you're going to have prawn.

631
00:26:06,080 --> 00:26:08,095
You don't want to feel
you haven't got your money's worth,

632
00:26:08,120 --> 00:26:09,815
so it needs to look generous.

633
00:26:09,840 --> 00:26:12,215
Particularly the way the batter's
cooked - can't be soft.

634
00:26:12,240 --> 00:26:14,175
It's got to have that real
crispness to it.

635
00:26:15,360 --> 00:26:17,135
Service, please.

636
00:26:17,160 --> 00:26:18,855
Well done for keeping it together.

637
00:26:18,880 --> 00:26:20,615
Steady hand, cool head.

638
00:26:20,640 --> 00:26:22,295
Well done, you. Thank you.

639
00:26:25,680 --> 00:26:29,455
It was good up until I realised
that my fryer was off.

640
00:26:29,480 --> 00:26:32,495
Er, bit of a rookie mistake.

641
00:26:32,520 --> 00:26:35,295
Unfortunately, I didn't get time
to try it all together.

642
00:26:35,320 --> 00:26:38,055
I just have to hope
it tastes how it did in my trials,

643
00:26:38,080 --> 00:26:41,015
and that they all enjoy it
as much as I do.

644
00:26:45,360 --> 00:26:48,095
It could be visually a bit
more appealing.

645
00:26:48,120 --> 00:26:49,575
However, once you bite into it,

646
00:26:49,600 --> 00:26:51,095
you get the flavour of the lobster

647
00:26:51,120 --> 00:26:53,535
and the prawn,
that really came through.

648
00:26:53,560 --> 00:26:55,495
I felt the batter could be
a bit crispier.

649
00:26:55,520 --> 00:26:58,295
Had it been, you'd have then had
the textural contrast

650
00:26:58,320 --> 00:27:01,495
with that soft rich inside
and it would have been perfect.

651
00:27:01,520 --> 00:27:03,935
But all in all, the proof
is in the empty plate.

652
00:27:05,040 --> 00:27:08,095
I thought the dips
were absolutely delicious.

653
00:27:08,120 --> 00:27:10,655
Particularly the tartare,
I think it's really well made.

654
00:27:10,680 --> 00:27:13,135
The sea herbs gave it
a lovely bit of aroma.

655
00:27:13,160 --> 00:27:15,575
I loved that I was able
to dip it in each one

656
00:27:15,600 --> 00:27:17,815
and have a different
experience each time.

657
00:27:17,840 --> 00:27:20,895
So, like, ten out of ten
in terms of kind of my engagement.

658
00:27:20,920 --> 00:27:22,455
Absolutely loved that.

659
00:27:23,640 --> 00:27:25,695
I really love this.

660
00:27:25,720 --> 00:27:29,255
We've wanted Kasae to
step it up in terms of flavour,

661
00:27:29,280 --> 00:27:30,895
give us a burst of flavour.

662
00:27:30,920 --> 00:27:33,495
Mate, she's come out
swinging with this one.

663
00:27:33,520 --> 00:27:35,775
I think the three sauces
are fantastic.

664
00:27:35,800 --> 00:27:38,495
I love the corn batter
with the squid ink in it.

665
00:27:38,520 --> 00:27:40,135
This is delicious.

666
00:27:43,160 --> 00:27:47,095
Next up to the pass
are Kyle and Cecily.

667
00:27:47,120 --> 00:27:48,655
Right, remember, you two,

668
00:27:48,680 --> 00:27:50,895
you're doing service together. Yep.

669
00:27:53,360 --> 00:27:55,815
Kyle needs to fry off his
ballotines

670
00:27:55,840 --> 00:27:57,735
to make the chicken crispy.

671
00:27:57,760 --> 00:27:59,615
I'm just worried about it sticking.

672
00:28:01,440 --> 00:28:03,335
For Cecily, everything rests

673
00:28:03,360 --> 00:28:05,215
on her goat being tender enough.

674
00:28:09,040 --> 00:28:10,735
Yeah, perfect.

675
00:28:10,760 --> 00:28:14,175
It's just hard to know
cos it's, like, it's locked in.

676
00:28:14,200 --> 00:28:16,655
And you just never know.
KYLE: You good?

677
00:28:16,680 --> 00:28:18,535
Yeah, yeah, I'm good.
You all right? Yep.

678
00:28:19,960 --> 00:28:22,775
Basting it with a little bit of
nam jim, bit of brown butter.

679
00:28:24,520 --> 00:28:26,255
Nearly there.

680
00:28:26,280 --> 00:28:28,615
MARCUS: You've got this beautiful
stuffed chicken thigh,

681
00:28:28,640 --> 00:28:31,135
so it's going to have lovely
caramelization around the outside.

682
00:28:32,840 --> 00:28:34,735
Right, guys. Let's get this going.

683
00:28:34,760 --> 00:28:36,495
First table, we need
to get under way.

684
00:28:36,520 --> 00:28:37,535
Oui.

685
00:28:40,600 --> 00:28:43,135
CHEF: Crispy chicken
stuffed with shiitake,

686
00:28:43,160 --> 00:28:47,175
cucumber, fennel and
yuzu kosho salad.

687
00:28:47,200 --> 00:28:49,535
And a nam jim sauce.

688
00:28:49,560 --> 00:28:51,335
Very bold ingredients.

689
00:28:51,360 --> 00:28:53,495
You've got the yuzu,
which is very fragrant.

690
00:28:53,520 --> 00:28:55,175
Fennel as well.

691
00:28:55,200 --> 00:28:56,615
Yeah, I'm excited.

692
00:28:57,800 --> 00:28:59,535
Obviously it's called
crispy chicken, right?

693
00:28:59,560 --> 00:29:01,895
So, like, is this going to be,
like, crispy skin

694
00:29:01,920 --> 00:29:03,495
that's falling off, or a crunch

695
00:29:03,520 --> 00:29:05,535
that's going to, like,
actually stay in my mouth

696
00:29:05,560 --> 00:29:07,015
that I'm going to enjoy?

697
00:29:07,040 --> 00:29:09,015
Definitely, the shiitake
has got to come through

698
00:29:09,040 --> 00:29:10,415
along with the crisp.

699
00:29:10,440 --> 00:29:12,135
Not overpower it too much,

700
00:29:12,160 --> 00:29:14,535
but definitely have
a bit of the flavour in there.

701
00:29:15,520 --> 00:29:17,135
I love chicken thigh.

702
00:29:18,360 --> 00:29:19,935
GREGG: What's that sauce, Kyle?

703
00:29:19,960 --> 00:29:21,295
It's nam jim jus.

704
00:29:27,680 --> 00:29:29,415
Oh, I like that, Kyle.

705
00:29:29,440 --> 00:29:31,175
KYLE AND CECILY: Service, please.

706
00:29:32,840 --> 00:29:35,215
Really, really happy
with how that went.

707
00:29:35,240 --> 00:29:37,895
A pop-up's new to me,
I've never done one.

708
00:29:37,920 --> 00:29:41,255
I cooked what I liked,
and I can only do that for them.

709
00:29:47,320 --> 00:29:48,775
This chicken was cooked perfectly.

710
00:29:48,800 --> 00:29:50,095
Nice and tender.

711
00:29:50,120 --> 00:29:52,375
And the flavours worked really
well together with the shiitake,

712
00:29:52,400 --> 00:29:54,815
and I definitely got that coming
through, through the dish.

713
00:29:54,840 --> 00:29:57,055
But yeah, not so crispy.

714
00:29:57,080 --> 00:29:59,215
I quite like the cucumber
and fennel salad

715
00:29:59,240 --> 00:30:01,735
and there was a little bit of that
sort of citrusy yuzu flavour

716
00:30:01,760 --> 00:30:04,735
coming through. It looked
really fantastic when it came out

717
00:30:04,760 --> 00:30:07,215
and it was sort of...
Looked bright and zingy.

718
00:30:07,240 --> 00:30:09,935
Everything just got a little bit
lost with all these different herbs,

719
00:30:09,960 --> 00:30:12,815
and possibly the chef could
have focused on one or two

720
00:30:12,840 --> 00:30:15,335
of these elements and maybe
let those really shine.

721
00:30:17,400 --> 00:30:19,095
It's slightly underwhelming.

722
00:30:19,120 --> 00:30:22,695
The thigh doesn't really have
that lovely chicken thigh flavour

723
00:30:22,720 --> 00:30:24,295
that I was looking for.

724
00:30:24,320 --> 00:30:28,135
GREGG: But that cucumber with the
nam jim sauce is fantastic.

725
00:30:29,120 --> 00:30:31,095
That is a great, great balance.

726
00:30:32,640 --> 00:30:34,295
Right. First table of five is gone.

727
00:30:34,320 --> 00:30:36,255
Two tables of four going next.

728
00:30:36,280 --> 00:30:37,535
OK? KYLE: Oui.

729
00:30:37,560 --> 00:30:39,575
How long will you be on that,
do you think?

730
00:30:39,600 --> 00:30:40,855
Two minutes. If that.

731
00:30:43,480 --> 00:30:46,295
Curried goat and roti with
charred pineapple

732
00:30:46,320 --> 00:30:48,615
and a mango and
Scotch bonnet chutney,

733
00:30:48,640 --> 00:30:50,535
and a hot pepper pickle.

734
00:30:50,560 --> 00:30:51,975
Sounds good.

735
00:30:52,000 --> 00:30:53,735
Sounds like it could be tasty.

736
00:30:53,760 --> 00:30:55,095
GREGG: Rotis good?

737
00:30:55,120 --> 00:30:56,295
Yes.

738
00:30:57,680 --> 00:31:01,215
I just hope that the roti is
nice and soft as well,

739
00:31:01,240 --> 00:31:02,975
with that nice crisp outside

740
00:31:03,000 --> 00:31:05,655
that you could just, like,
pick up and eat to go with.

741
00:31:07,120 --> 00:31:11,415
Charred pineapple, that
caramelised, that smoky, sweet flavour

742
00:31:11,440 --> 00:31:14,015
to offset the spice of the curry.

743
00:31:14,040 --> 00:31:16,175
Same with the mango and
the Scotch bonnet.

744
00:31:16,200 --> 00:31:17,735
Yep, hot pepper pickle as well.

745
00:31:17,760 --> 00:31:19,095
It's a real winner.

746
00:31:20,680 --> 00:31:22,655
I love spicy, so I...

747
00:31:22,680 --> 00:31:24,655
...I hope they don't hold back.

748
00:31:24,680 --> 00:31:27,335
I think the hot pepper pickle
is nice. It's quite hot.

749
00:31:27,360 --> 00:31:29,495
It is hot, but it's supposed
to be hot.

750
00:31:30,920 --> 00:31:32,055
Happy with the dish?

751
00:31:32,080 --> 00:31:33,655
Yeah. It looks good, looks vibrant.

752
00:31:33,680 --> 00:31:36,135
It looks how I wanted it to.

753
00:31:37,840 --> 00:31:39,135
Service.

754
00:31:45,160 --> 00:31:46,495
You were worried about your goat.

755
00:31:46,520 --> 00:31:48,015
Yeah. And now?

756
00:31:48,040 --> 00:31:49,815
It was really soft,
it was really nice.

757
00:31:51,600 --> 00:31:52,935
I hope they like it.

758
00:31:52,960 --> 00:31:55,135
I mean, everyone else's dishes
are so good,

759
00:31:55,160 --> 00:31:57,855
but I hope some people
like it enough to vote for it.

760
00:32:01,200 --> 00:32:03,535
CHEF: So this is, like, straight-up
Caribbean? Wrap it up.

761
00:32:03,560 --> 00:32:05,575
The goat curry was cooked very well.

762
00:32:05,600 --> 00:32:07,295
It had a lot of flavours.

763
00:32:07,320 --> 00:32:08,815
The roti was cooked well.

764
00:32:08,840 --> 00:32:11,815
It had a bit of flakes,
so it was very soft as well.

765
00:32:11,840 --> 00:32:13,695
So I'd say it's a good combination.

766
00:32:14,680 --> 00:32:16,055
When you cook a curry,

767
00:32:16,080 --> 00:32:18,295
you need to be bold
with your spices.

768
00:32:18,320 --> 00:32:20,495
It could have been a bit
more spicier.

769
00:32:22,440 --> 00:32:25,015
The mango chutney
was absolutely delicious

770
00:32:25,040 --> 00:32:28,495
and it had this incredible slightly
smoky pineapple flavour in there,

771
00:32:28,520 --> 00:32:30,855
which worked really,
really well with the goat.

772
00:32:30,880 --> 00:32:32,295
And the hot pepper pickle,

773
00:32:32,320 --> 00:32:34,495
that Scotch bonnet
was just at the right level.

774
00:32:34,520 --> 00:32:36,615
It wasn't too overpoweringly hot.

775
00:32:40,600 --> 00:32:43,015
Definitely getting the flavour
of the goat, which is really nice.

776
00:32:43,040 --> 00:32:45,255
It's a good, strong flavour.

777
00:32:45,280 --> 00:32:47,495
Love the crunchiness of the pickle.

778
00:32:47,520 --> 00:32:49,215
Love the heat of the pickle.

779
00:32:49,240 --> 00:32:52,935
Really enjoying this fabulous
little chutney on the side here.

780
00:32:52,960 --> 00:32:55,095
GREGG: It's cooked well
and it tastes good.

781
00:33:00,400 --> 00:33:04,575
Last up, is Philippe with his
West African-inspired dessert.

782
00:33:06,080 --> 00:33:07,295
Happy, Philippe?

783
00:33:07,320 --> 00:33:08,975
Yeah, I'm happy.

784
00:33:10,960 --> 00:33:14,175
So, Philippe is making yovo doko

785
00:33:14,200 --> 00:33:17,415
with lemon verbena and
papaya tartare,

786
00:33:17,440 --> 00:33:21,415
mascarpone,
ginger papaya jam and meringue.

787
00:33:22,800 --> 00:33:24,535
Sounds really interesting.

788
00:33:25,960 --> 00:33:27,375
Right. Philippe, it's your turn.

789
00:33:27,400 --> 00:33:30,015
Customers are waiting.
Let's get your plates out there.

790
00:33:30,040 --> 00:33:31,735
This is a papaya jam.

791
00:33:34,040 --> 00:33:38,255
Is it a yovo doko if you cut
it in half, or is it just a yovo?

792
00:33:38,280 --> 00:33:41,135
THEY CHUCKLE
Or just a doko?

793
00:33:42,880 --> 00:33:44,695
CHEF: This is very different for me.

794
00:33:44,720 --> 00:33:46,055
I've never heard of that.

795
00:33:47,080 --> 00:33:49,055
So I'm really looking forward to it.

796
00:33:50,640 --> 00:33:52,255
Cream goes on.
What's after that, Philippe?

797
00:33:52,280 --> 00:33:53,855
More jam.

798
00:33:53,880 --> 00:33:55,215
Ginger and papaya.

799
00:33:55,240 --> 00:33:57,855
It's very difficult to imagine
how that would be together.

800
00:33:57,880 --> 00:33:59,375
Hmm. It's...

801
00:33:59,400 --> 00:34:01,575
It's a very
interesting combination.

802
00:34:01,600 --> 00:34:05,135
PHILIPPE: I'm going to put some
meringue and the leaves.

803
00:34:05,160 --> 00:34:06,375
MARCUS: Let's go, Philippe.

804
00:34:06,400 --> 00:34:09,015
You're spending about two, three,
four, five minutes on these.

805
00:34:09,040 --> 00:34:12,375
You've got about, well, at least
about five, six more tables. OK.

806
00:34:12,400 --> 00:34:13,735
Yes, Chef. Come on.

807
00:34:13,760 --> 00:34:15,055
Service.

808
00:34:18,280 --> 00:34:20,815
After that, we've got
two tables of four.

809
00:34:20,840 --> 00:34:22,095
Look at that.

810
00:34:22,120 --> 00:34:25,095
Man's a machine, he's a cooking
machine. PHILIPPE CHUCKLES

811
00:34:28,000 --> 00:34:31,495
The doughnut was
texturally sensational.

812
00:34:31,520 --> 00:34:34,335
The ginger papaya jam
was just so good.

813
00:34:34,360 --> 00:34:36,895
I thought that was absolutely mega.

814
00:34:38,120 --> 00:34:41,175
My ultimate favourite ingredient,
lemon verbena,

815
00:34:41,200 --> 00:34:43,895
which was through the fruit,
was really nice.

816
00:34:43,920 --> 00:34:46,135
Yeah, I think it just worked
all together.

817
00:34:46,160 --> 00:34:48,855
The little bit of creaminess,
richness from the mascarpone

818
00:34:48,880 --> 00:34:50,175
wasn't overly sweet.

819
00:34:50,200 --> 00:34:51,975
It was, like, really well-balanced.

820
00:34:52,000 --> 00:34:53,895
At first I was like,
"Is it sweet enough?

821
00:34:53,920 --> 00:34:54,975
"I don't know."

822
00:34:55,000 --> 00:34:57,135
And then I kept going deeper
and deeper and uncovering

823
00:34:57,160 --> 00:34:58,695
more and more juice!

824
00:34:58,720 --> 00:34:59,895
It was delicious.

825
00:35:01,360 --> 00:35:04,055
Normally, the dessert
is the forgotten course,

826
00:35:04,080 --> 00:35:07,215
but this was actually one of the
best courses that we've had today.

827
00:35:07,240 --> 00:35:09,375
I'm really happy because
it's street food,

828
00:35:09,400 --> 00:35:13,295
and I tried just to elevate
a little bit in terms of plating.

829
00:35:14,520 --> 00:35:17,895
I did my best. I enjoyed this
challenge, so let's see.

830
00:35:20,600 --> 00:35:23,055
Philippe has taken a humble doughnut

831
00:35:23,080 --> 00:35:27,215
and he's turned it into something
quite elegant and quite classic here.

832
00:35:27,240 --> 00:35:31,175
The doughnut is absolutely
fantastic.

833
00:35:31,200 --> 00:35:33,615
Crunchy and chewy on the outside.

834
00:35:33,640 --> 00:35:35,575
Soft and delicious in the centre.

835
00:35:37,880 --> 00:35:39,935
Wow. That is sensational.

836
00:35:41,200 --> 00:35:42,615
APPLAUSE

837
00:35:43,640 --> 00:35:46,055
After a challenging day in the
kitchen,

838
00:35:46,080 --> 00:35:48,895
the MasterChef pop-up is now over.

839
00:35:52,080 --> 00:35:55,175
As far as I'm concerned, we had five
very, very good dishes.

840
00:35:55,200 --> 00:35:58,015
And I should imagine right now they
are all absolutely chuffed.

841
00:35:59,800 --> 00:36:02,295
Today was a whirlwind, for sure.

842
00:36:02,320 --> 00:36:05,375
You hear two and a half hours
cooking, half an hour plating,

843
00:36:05,400 --> 00:36:06,695
you're like, "Easy."

844
00:36:08,160 --> 00:36:09,655
It's not easy.

845
00:36:09,680 --> 00:36:11,175
It was fun, but not easy.

846
00:36:12,200 --> 00:36:13,455
I was pleased with the dish.

847
00:36:13,480 --> 00:36:16,055
I think maybe it wasn't quite as
refined as some of the other guys'

848
00:36:16,080 --> 00:36:18,015
dishes, but I suppose that's like
the pop-up vibe

849
00:36:18,040 --> 00:36:19,455
and that's the vibe of the food.

850
00:36:19,480 --> 00:36:22,135
So I am happy, and I think
the flavours were good.

851
00:36:22,160 --> 00:36:24,015
It was a good experience for me.

852
00:36:24,040 --> 00:36:27,615
I like doing something different
as well,

853
00:36:27,640 --> 00:36:30,615
and it was a different type
of cuisine.

854
00:36:30,640 --> 00:36:33,015
Am I pleased with my performance?
Yes and no.

855
00:36:33,040 --> 00:36:35,175
I think in this environment
and this pressure,

856
00:36:35,200 --> 00:36:37,055
my dish lucked something,

857
00:36:37,080 --> 00:36:40,855
but just got to keep moving forward
and on to the next step.

858
00:36:40,880 --> 00:36:42,815
There's nothing you can do
about it now,

859
00:36:42,840 --> 00:36:45,455
it's either the favourite or not,
but I'm proud of what I put up.

860
00:36:45,480 --> 00:36:47,535
Either way, I'm happy.

861
00:36:47,560 --> 00:36:49,815
Our chefs are heading back
to the MasterChef kitchen.

862
00:36:49,840 --> 00:36:53,135
One of them is going to be sailing
straight through to our semifinals.

863
00:36:53,160 --> 00:36:54,935
It's really down to the guests now.

864
00:37:17,360 --> 00:37:19,895
Chefs. Welcome back to our kitchen.

865
00:37:19,920 --> 00:37:23,375
I've got to say, I've heard great
reviews from these two

866
00:37:23,400 --> 00:37:25,415
about the pop-up.

867
00:37:25,440 --> 00:37:28,015
I hope you've brought some
of that enthusiasm,

868
00:37:28,040 --> 00:37:30,055
some of that excitement back
in here,

869
00:37:30,080 --> 00:37:32,775
because you are fighting to
stay in this competition.

870
00:37:35,280 --> 00:37:39,775
As you know, we asked our guests
to vote for their favourite dish.

871
00:37:39,800 --> 00:37:43,335
The chef with the most votes will go
straight through to our semifinal.

872
00:37:44,480 --> 00:37:46,975
We have counted up the votes,

873
00:37:47,000 --> 00:37:50,095
and the chef going straight
through is...

874
00:37:56,680 --> 00:37:57,935
...Philippe.

875
00:37:58,960 --> 00:38:00,975
Well done.

876
00:38:01,000 --> 00:38:04,655
They really enjoyed your dessert,
and so did Gregg and I.

877
00:38:06,000 --> 00:38:08,255
We will see you in the semifinals.
Off you go.

878
00:38:09,760 --> 00:38:11,095
See you there.

879
00:38:11,120 --> 00:38:12,455
Well done. Congratulations.

880
00:38:14,760 --> 00:38:16,095
That's amazing.

881
00:38:17,320 --> 00:38:18,895
Yeah, amazing feelings.

882
00:38:18,920 --> 00:38:21,375
I'm very happy. I'm glad!

883
00:38:24,960 --> 00:38:26,735
Now, you four.

884
00:38:26,760 --> 00:38:28,015
You've got a job to do.

885
00:38:30,080 --> 00:38:31,575
We've set you a brief.

886
00:38:31,600 --> 00:38:35,975
That brief is to give us your last
ever dish on Earth.

887
00:38:37,560 --> 00:38:38,975
What are you cooking?

888
00:38:39,000 --> 00:38:41,455
Who are you eating it with?

889
00:38:41,480 --> 00:38:44,455
Three of you will be going
through with Philippe.

890
00:38:44,480 --> 00:38:46,695
One of you, of course,
will be leaving the competition.

891
00:38:48,040 --> 00:38:50,255
One hour, 45 minutes.

892
00:38:50,280 --> 00:38:51,735
Chefs, off you go.

893
00:39:00,040 --> 00:39:04,335
I think Philippe fully deserves
his place in the semis.

894
00:39:04,360 --> 00:39:05,935
I wanted to cook today.

895
00:39:05,960 --> 00:39:08,335
So I just want to, like, smash
it in, really.

896
00:39:09,960 --> 00:39:12,015
I didn't really expect to get
this far, to be honest.

897
00:39:12,040 --> 00:39:14,735
So semifinal sounds insane.

898
00:39:16,360 --> 00:39:18,215
I love the dish that I'm doing
today.

899
00:39:18,240 --> 00:39:20,615
I just hope that I can push
that emotion through to the judges

900
00:39:20,640 --> 00:39:21,935
and get them to love it as well.

901
00:39:24,480 --> 00:39:27,935
So my last dish on Earth is a take
on my nan's lemon slice.

902
00:39:27,960 --> 00:39:29,415
Very humble, very simple.

903
00:39:29,440 --> 00:39:30,855
We didn't have a lot growing up,

904
00:39:30,880 --> 00:39:33,375
so she would always make sure
we had a dessert in our lunch boxes.

905
00:39:33,400 --> 00:39:35,535
I'm making a lemon parfait,

906
00:39:35,560 --> 00:39:37,895
and then on the outside,
it's going to have brown butter

907
00:39:37,920 --> 00:39:39,815
and lemon myrtle biscuit.

908
00:39:39,840 --> 00:39:43,015
Lemon myrtle is, like, a lemony
herb from Australia.

909
00:39:43,040 --> 00:39:45,775
On top of it, you're going
to have a coriander

910
00:39:45,800 --> 00:39:47,495
and preserved lemon gel,

911
00:39:47,520 --> 00:39:50,935
and then you're going to have a
coconut meringue on top of that.

912
00:39:50,960 --> 00:39:52,375
Whoa!

913
00:39:52,400 --> 00:39:54,095
OK. Why this?

914
00:39:54,120 --> 00:39:56,575
I thought, because I live
so far away from home,

915
00:39:56,600 --> 00:39:59,055
I would want my last dish
on Earth to remind me of,

916
00:39:59,080 --> 00:40:01,135
you know, some of my fondest
younger memories.

917
00:40:03,240 --> 00:40:04,855
It's going to be quite emotional.

918
00:40:04,880 --> 00:40:08,295
It's someone that's very far away
but someone I'm still very close to.

919
00:40:09,840 --> 00:40:12,335
Lemon parfait needs to be nice
and smooth.

920
00:40:12,360 --> 00:40:14,655
Lemon flavour has to come
through nicely,

921
00:40:14,680 --> 00:40:17,055
but also needs to be very rich
and creamy.

922
00:40:17,080 --> 00:40:20,135
Just got to make sure that parfait
is set beautifully.

923
00:40:20,160 --> 00:40:23,095
The last thing she wants
is to take that onto the plate

924
00:40:23,120 --> 00:40:24,615
and have it melt everywhere.

925
00:40:28,280 --> 00:40:30,975
Coconut and brown butter,
lemon myrtle biscuit.

926
00:40:31,000 --> 00:40:35,055
The flavour of the lemon myrtle,
it's almost a floral lemon flavour.

927
00:40:35,080 --> 00:40:36,375
I like the sound of that.

928
00:40:37,360 --> 00:40:40,895
Kasae is also putting some lemon
through her coconut meringue.

929
00:40:40,920 --> 00:40:43,975
For me, if a dessert says
lemon, pour lemon all over it.

930
00:40:48,440 --> 00:40:50,615
So I'm doing scallops three ways.

931
00:40:50,640 --> 00:40:52,335
It's my favourite food to eat.

932
00:40:52,360 --> 00:40:55,615
I'm really proud of this dish
and what it sort of means to me.

933
00:40:55,640 --> 00:40:58,815
I really do understand why Tom
has chosen the scallop.

934
00:40:58,840 --> 00:41:01,055
It is a very, very special
ingredient,

935
00:41:01,080 --> 00:41:05,015
and when it's treated beautifully
and correctly, it is fabulous.

936
00:41:06,840 --> 00:41:08,655
Scallop and mango ceviche.

937
00:41:08,680 --> 00:41:10,815
The juice and the flavour of the
ceviche

938
00:41:10,840 --> 00:41:13,335
is what's going to bring these two
fabulous ingredients together.

939
00:41:15,320 --> 00:41:19,055
We've got roasted scallop
and a Jerusalem artichoke puree.

940
00:41:19,080 --> 00:41:21,855
The roasted scallops are going to
be beautiful and golden,

941
00:41:21,880 --> 00:41:24,455
and a very smooth artichoke puree
to go with it.

942
00:41:25,760 --> 00:41:29,135
We have a pastry tube filled
with a buttermilk mousse

943
00:41:29,160 --> 00:41:33,735
that's got charred artichokes and
raw, diced scallops through it.

944
00:41:34,920 --> 00:41:37,695
I think the biggest concern for me
is probably the pastry tube.

945
00:41:37,720 --> 00:41:40,535
If that cracks or breaks, because
they're very brittle and delicate,

946
00:41:40,560 --> 00:41:42,815
so if I were to get a bit
heavy-handed with it,

947
00:41:42,840 --> 00:41:44,135
be a bit of a nightmare.

948
00:41:48,960 --> 00:41:51,735
What is it that you love
about a scallop so much?

949
00:41:51,760 --> 00:41:53,255
Often they're just a gift from God.

950
00:41:53,280 --> 00:41:55,815
They're just soft and full
of flavour. I love them.

951
00:41:55,840 --> 00:41:57,935
What was your first ever scallop?
Do you remember?

952
00:41:57,960 --> 00:42:00,535
My dad's a chef. He did me and my
friend Josh a little tasting menu

953
00:42:00,560 --> 00:42:02,935
where he did us like frogs' legs
and loads of different stuff,

954
00:42:02,960 --> 00:42:04,095
and he did a scallop.

955
00:42:04,120 --> 00:42:05,535
Oh, mate!

956
00:42:05,560 --> 00:42:08,535
Who would you be sharing
this last dish with?

957
00:42:08,560 --> 00:42:11,015
So I'll be sharing it with my
grandad.

958
00:42:11,040 --> 00:42:13,895
He passed away, so I'd love
to be able to tell him

959
00:42:13,920 --> 00:42:15,535
how the competition is going
and stuff.

960
00:42:15,560 --> 00:42:17,495
Did Grandad watch you become
a chef?

961
00:42:17,520 --> 00:42:18,535
Yeah, he did. Yeah.

962
00:42:18,560 --> 00:42:19,935
Was he proud of you, Tom?

963
00:42:19,960 --> 00:42:21,575
Yeah, I think he was. Yeah.

964
00:42:21,600 --> 00:42:23,895
He was a man of few words,
so he wouldn't often tell you.

965
00:42:23,920 --> 00:42:26,095
But, you know, you know deep
down he was.

966
00:42:31,160 --> 00:42:33,255
Chefs, you have one hour left.

967
00:42:44,840 --> 00:42:48,015
My last dish on Earth is fried
chicken.

968
00:42:48,040 --> 00:42:50,095
It's one of those things
that was always, like, a treat

969
00:42:50,120 --> 00:42:51,375
when I was little.

970
00:42:51,400 --> 00:42:52,775
My dad loved it.

971
00:42:54,520 --> 00:42:56,975
I also had a really big operation
last year,

972
00:42:57,000 --> 00:42:59,175
and I remember being in the
an aesthetic.

973
00:42:59,200 --> 00:43:02,255
"What are you looking forward to?"
And I was like, "Fried chicken!"

974
00:43:06,320 --> 00:43:08,415
So I'm doing a deboned chicken wing,

975
00:43:08,440 --> 00:43:11,455
which is stuffed with like a chicken
mousse with chipotle,

976
00:43:11,480 --> 00:43:14,575
marinating it in buttermilk, and
then got a southern fried mix.

977
00:43:14,600 --> 00:43:17,575
Then I've got mashed potatoes,
I've got a corn puree,

978
00:43:17,600 --> 00:43:19,975
some roasted corn and some, like,
cucumber pickle.

979
00:43:20,000 --> 00:43:22,615
Why such an American-styled dish?

980
00:43:22,640 --> 00:43:26,135
My mum and dad went around America,
after they got married,

981
00:43:26,160 --> 00:43:28,255
for like six months, like around the
Southern states,

982
00:43:28,280 --> 00:43:30,335
and it just, like, influenced
them so much.

983
00:43:30,360 --> 00:43:32,615
I won't lie, I read your menu and
got quite excited.

984
00:43:32,640 --> 00:43:35,335
I thought, "Yes. Here's someone
who's going out with a bang

985
00:43:35,360 --> 00:43:36,935
"on her last meal on Earth."

986
00:43:40,560 --> 00:43:44,895
Cecily has made a chicken mousse to
stuff her little chicken wings with.

987
00:43:44,920 --> 00:43:47,575
There's garlic, there's cayenne
pepper as well.

988
00:43:47,600 --> 00:43:49,255
We've got chilli.

989
00:43:49,280 --> 00:43:52,135
I hope there'll be a bit
of heat coming through.

990
00:43:52,160 --> 00:43:54,375
Corn puree. Nice and sweet,
nice and smooth.

991
00:43:54,400 --> 00:43:56,615
I'll want to taste the corn,
beautifully seasoned.

992
00:43:56,640 --> 00:43:59,575
Looking forward to that charred corn
just for a little bit of texture.

993
00:43:59,600 --> 00:44:02,335
But then this is a take
on a takeaway dish.

994
00:44:02,360 --> 00:44:03,815
You now have to elevate it,

995
00:44:03,840 --> 00:44:06,055
and that is a very, very,
very difficult thing to do.

996
00:44:07,240 --> 00:44:10,375
It's CFC - Cecily's Fried
Chicken.

997
00:44:23,440 --> 00:44:25,375
Kyle, what's your dish, please?

998
00:44:25,400 --> 00:44:28,575
So I'm doing a version of crab
on toast with Nan.

999
00:44:28,600 --> 00:44:32,055
Crab, ajo blanco, pickled kohlrabi,
pickled grapes.

1000
00:44:32,080 --> 00:44:33,935
Ajo blanco is like an almond sauce.

1001
00:44:33,960 --> 00:44:35,615
Always go on holiday with Nan.

1002
00:44:35,640 --> 00:44:37,695
She always used to take us to, like,
Gran Canaria.

1003
00:44:37,720 --> 00:44:39,815
It's something that we've had with
shellfish before.

1004
00:44:39,840 --> 00:44:42,935
On the side, I'm going to do
a little pot of apple jelly.

1005
00:44:42,960 --> 00:44:45,495
Brown crab emulsion, top
that with caviar.

1006
00:44:45,520 --> 00:44:46,855
Wonderful.

1007
00:44:46,880 --> 00:44:49,255
What's inspired this dish?

1008
00:44:49,280 --> 00:44:52,455
During lockdown, my gran died of a
brain tumour.

1009
00:44:52,480 --> 00:44:55,495
Since she just wanted to eat crab
down by the beach,

1010
00:44:55,520 --> 00:44:57,975
something that we used to do, like,
when I was a kid.

1011
00:44:58,000 --> 00:45:01,175
She always, like, pushed
us to do the show.

1012
00:45:01,200 --> 00:45:04,295
I'm a bit sad that I've left
it too late, but...

1013
00:45:04,320 --> 00:45:05,775
It's all right, she's watching.

1014
00:45:06,920 --> 00:45:08,895
This is not just picking
crab on the beach,

1015
00:45:08,920 --> 00:45:11,335
this is crab elevated
to new heights.

1016
00:45:12,480 --> 00:45:13,975
We've got ajo blanco.

1017
00:45:14,000 --> 00:45:16,495
It's a white version of a tomato
gazpacho.

1018
00:45:16,520 --> 00:45:19,655
Almonds, grapes, vinegar.
It's absolutely delicious.

1019
00:45:19,680 --> 00:45:21,215
I think it works really well
with crab.

1020
00:45:21,240 --> 00:45:23,095
Little bit more acidic than I
would normally do,

1021
00:45:23,120 --> 00:45:24,415
just to cut through everything.

1022
00:45:24,440 --> 00:45:25,935
Cos there's a lot of sweet flavours
as well.

1023
00:45:25,960 --> 00:45:27,375
Got pickled kohlrabi.

1024
00:45:27,400 --> 00:45:28,975
Kohlrabi is the texture of a radish.

1025
00:45:29,000 --> 00:45:30,975
It's also got the flavour
of a radish.

1026
00:45:31,000 --> 00:45:33,015
In fact, it's just a little bit
hotter.

1027
00:45:33,040 --> 00:45:35,015
He's got that blanched in a little
pickling liquid,

1028
00:45:35,040 --> 00:45:38,135
so you get the heat and the sourness
working together.

1029
00:45:38,160 --> 00:45:40,495
If you love crab,
you're onto a winner.

1030
00:45:40,520 --> 00:45:42,735
We've got brown crab emulsion
with caviar.

1031
00:45:42,760 --> 00:45:44,375
We want to taste the brown crab,

1032
00:45:44,400 --> 00:45:46,695
so it's almost like a thick
mayonnaise.

1033
00:45:46,720 --> 00:45:48,895
And also toasted flatbread.

1034
00:45:48,920 --> 00:45:51,735
I mean, this just sounds
delicious, doesn't it?

1035
00:45:51,760 --> 00:45:53,335
Tomorrow's not promised,

1036
00:45:53,360 --> 00:45:56,255
so today, I want my dish
to stand out.

1037
00:45:56,280 --> 00:45:59,455
I want my dish and her memory to be
the best in the room.

1038
00:46:02,760 --> 00:46:04,695
You've got ten minutes left.

1039
00:46:06,640 --> 00:46:08,255
Ten minutes, please.

1040
00:46:11,080 --> 00:46:14,455
Just cooking the scallops, that's really
the last piece of cooking I've got to do.

1041
00:46:14,480 --> 00:46:17,655
And then sort of moving on to all
the plating up business.

1042
00:46:29,960 --> 00:46:31,975
Gregg, Marcus...

1043
00:46:32,000 --> 00:46:33,335
...Mon, Mon, Mon, Mon, Mon!

1044
00:46:36,680 --> 00:46:38,895
I don't want to scare anybody,
two minutes.

1045
00:46:45,320 --> 00:46:48,255
So I'm leaving the most delicate job
to last - filling the pastry tubes.

1046
00:46:48,280 --> 00:46:50,375
Don't want the pastry to go soft.

1047
00:46:53,360 --> 00:46:54,855
60 seconds.

1048
00:46:54,880 --> 00:46:56,095
Wait...

1049
00:47:04,000 --> 00:47:05,735
OK, Chefs, stop!
Time's up.

1050
00:47:05,760 --> 00:47:07,255
Well done, everybody.

1051
00:47:11,360 --> 00:47:14,055
Kasae's nan is the
inspiration for her

1052
00:47:14,080 --> 00:47:16,295
lemon parfait, served

1053
00:47:16,320 --> 00:47:19,055
in a brown butter and lemon myrtle
biscuit,

1054
00:47:19,080 --> 00:47:20,695
with a limoncello curd,

1055
00:47:20,720 --> 00:47:23,215
a coriander and preserved lemon
gel,

1056
00:47:23,240 --> 00:47:24,735
topped with torched

1057
00:47:24,760 --> 00:47:26,735
Italian coconut meringue.

1058
00:47:26,760 --> 00:47:29,575
It's designed to be eaten
with your hands, so go for it.

1059
00:47:39,560 --> 00:47:43,935
I've got a real issue with this
right now, I have a bit of a problem.

1060
00:47:43,960 --> 00:47:46,015
And that's I've got to put it down!

1061
00:47:46,040 --> 00:47:48,015
That is stunning!

1062
00:47:50,320 --> 00:47:52,015
Beautiful parfait.

1063
00:47:52,040 --> 00:47:53,775
It's smooth,

1064
00:47:53,800 --> 00:47:55,215
it's citrusy,

1065
00:47:55,240 --> 00:47:56,855
it's got a little bit of booze in
there,

1066
00:47:56,880 --> 00:47:59,015
it's got a touch of meringue.

1067
00:47:59,040 --> 00:48:01,655
The biscuit is melt in the mouth.

1068
00:48:01,680 --> 00:48:04,495
I'd say that's probably your best
dish so far in this competition.

1069
00:48:04,520 --> 00:48:06,895
KASAE LAUGHS

1070
00:48:06,920 --> 00:48:11,775
That gel you've put across there is
really strong lemon with coriander.

1071
00:48:11,800 --> 00:48:14,735
It's almost getting into a savoury
stripe.

1072
00:48:14,760 --> 00:48:18,535
That is a delightful, clever,
but also elegant dish.

1073
00:48:18,560 --> 00:48:20,695
Well done, you.
Thank you.

1074
00:48:20,720 --> 00:48:24,855
To take something as simple
as a lemon slice and to elevate it,

1075
00:48:24,880 --> 00:48:28,415
put your twist on it and then sell
us that story,

1076
00:48:28,440 --> 00:48:31,215
can be very hard to achieve,
but you've nailed it.

1077
00:48:31,240 --> 00:48:32,495
Delightful!

1078
00:48:32,520 --> 00:48:34,655
I'd like a second one, please!

1079
00:48:34,680 --> 00:48:38,055
And say hi to Nan next time
you speak to her!

1080
00:48:38,080 --> 00:48:40,015
Thank you.

1081
00:48:40,040 --> 00:48:42,815
When Marcus said that he had a real
problem with this dessert,

1082
00:48:42,840 --> 00:48:46,775
I was like, "Oh, my God, here it
comes, get ready!"

1083
00:48:46,800 --> 00:48:48,575
And then he loved it.

1084
00:48:48,600 --> 00:48:50,175
And then Monica finished it.

1085
00:48:50,200 --> 00:48:52,135
And that was just

1086
00:48:52,160 --> 00:48:54,135
a 180 on emotions.

1087
00:48:58,280 --> 00:49:03,055
Tom's last dish on Earth
is scallop cooked three ways.

1088
00:49:03,080 --> 00:49:04,895
A ceviche with mango, finger lime,

1089
00:49:04,920 --> 00:49:06,735
pickled shallots,

1090
00:49:06,760 --> 00:49:08,295
garnished with chilli

1091
00:49:08,320 --> 00:49:09,415
and salmon roe.

1092
00:49:10,800 --> 00:49:13,575
A roasted scallop served
with Jerusalem artichoke puree,

1093
00:49:13,600 --> 00:49:16,895
lime-infused artichoke crisps

1094
00:49:16,920 --> 00:49:19,415
and marigold oil.

1095
00:49:19,440 --> 00:49:21,975
And a crispy pastry cylinder filled

1096
00:49:22,000 --> 00:49:23,415
with buttermilk mousse,

1097
00:49:23,440 --> 00:49:25,495
charred Jerusalem artichoke

1098
00:49:25,520 --> 00:49:26,935
and raw scallop.

1099
00:49:40,800 --> 00:49:44,255
Your cooked scallop, beautifully
pan-roasted there.

1100
00:49:44,280 --> 00:49:46,415
It's just right.

1101
00:49:46,440 --> 00:49:48,975
Such a smooth Jerusalem artichoke
puree in there.

1102
00:49:49,000 --> 00:49:52,255
You've got a bit of lime
juice on the crispy artichoke there.

1103
00:49:52,280 --> 00:49:55,495
It is a bit like a
salt and vinegar crisp.

1104
00:49:55,520 --> 00:49:57,735
Ceviche, I like the execution of it.

1105
00:49:57,760 --> 00:50:00,455
I like the finger lime,
I like the pickled little shallots

1106
00:50:00,480 --> 00:50:01,895
and the chilli as well.

1107
00:50:01,920 --> 00:50:04,055
And it all works.

1108
00:50:04,080 --> 00:50:06,415
I love the scallop with
the artichoke,

1109
00:50:06,440 --> 00:50:10,495
I love the ceviche. I'm not sure
about this crispy pastry tube.

1110
00:50:10,520 --> 00:50:14,055
Me, like you, I'm a scallop lover,
so I can admire the work.

1111
00:50:14,080 --> 00:50:16,295
I don't taste scallop
in there at all.

1112
00:50:16,320 --> 00:50:18,775
I think that's a bit of a shame.

1113
00:50:18,800 --> 00:50:20,775
I sort of did it as I practised it.

1114
00:50:20,800 --> 00:50:22,895
I think the feedback
was definitely correct.

1115
00:50:22,920 --> 00:50:25,335
You know, I think my grandad
would be proud.

1116
00:50:26,480 --> 00:50:30,175
Inspired by his
nan's love of crab,

1117
00:50:30,200 --> 00:50:32,535
Kyle has served white crab
under a dome

1118
00:50:32,560 --> 00:50:34,895
of pickled kohlrabi,

1119
00:50:34,920 --> 00:50:37,295
ajo blanco sauce,

1120
00:50:37,320 --> 00:50:40,855
pickled grapes, garnished
with caviar and creme fraiche.

1121
00:50:42,000 --> 00:50:43,815
His pot of brown crab emulsion

1122
00:50:43,840 --> 00:50:46,535
is sitting on a layer of apple jelly

1123
00:50:46,560 --> 00:50:50,055
and is topped with caviar
and creme fraiche,

1124
00:50:50,080 --> 00:50:51,935
served with a yoghurt flatbread.

1125
00:51:01,440 --> 00:51:04,255
It's without doubt, a celebration
of crab. Wow!

1126
00:51:04,280 --> 00:51:07,215
I really like the way you've done
this beautiful play of the white

1127
00:51:07,240 --> 00:51:09,175
crab meat with the pickled kohlrabi.

1128
00:51:09,200 --> 00:51:11,655
The ajo blanco is fantastic.

1129
00:51:11,680 --> 00:51:12,815
Love the vinegar in it,

1130
00:51:12,840 --> 00:51:14,335
the bread, the almonds.

1131
00:51:14,360 --> 00:51:15,495
Delicious.

1132
00:51:15,520 --> 00:51:17,575
Love, the sweet acidity of it.

1133
00:51:17,600 --> 00:51:19,775
I like it -
I like it a lot.

1134
00:51:19,800 --> 00:51:22,615
I love seeing chefs use
the brown crab meat.

1135
00:51:22,640 --> 00:51:26,575
Yes, the apple jelly has melted
a bit, but it's got the sweetness

1136
00:51:26,600 --> 00:51:29,935
which it needs so much, because
it's a very salty little pot.

1137
00:51:29,960 --> 00:51:33,375
And then, of course, you can use
the bread to dip into either one of them.

1138
00:51:33,400 --> 00:51:36,255
The dishes work well together.

1139
00:51:36,280 --> 00:51:38,815
I can't keep my spoon
out of either bowl.

1140
00:51:38,840 --> 00:51:41,455
Quite different and delicious.

1141
00:51:41,480 --> 00:51:43,615
You said it was important
to you that you got

1142
00:51:43,640 --> 00:51:45,895
this right today. Yeah.

1143
00:51:45,920 --> 00:51:48,095
Did you get it right?
I think so, yeah.

1144
00:51:52,080 --> 00:51:55,375
Inspired by her passion
for Southern fried chicken,

1145
00:51:55,400 --> 00:51:59,455
Cecily's cooked crispy spiced
buttermilk chicken wings

1146
00:51:59,480 --> 00:52:02,255
stuffed with a chicken and chipotle
mousse,

1147
00:52:02,280 --> 00:52:04,735
served with creamy mashed potato,

1148
00:52:04,760 --> 00:52:07,415
charred corn, corn puree,

1149
00:52:07,440 --> 00:52:09,375
a cucumber pickle

1150
00:52:09,400 --> 00:52:10,855
and a chicken gravy.

1151
00:52:20,360 --> 00:52:21,615
Wonderful chicken.

1152
00:52:21,640 --> 00:52:22,855
It's really lovely and moist.

1153
00:52:22,880 --> 00:52:25,495
It's a crispy skin - that's
highly seasoned.

1154
00:52:25,520 --> 00:52:29,175
Love the chipotle in the middle,
because it leaves you with heat,

1155
00:52:29,200 --> 00:52:32,055
but it starts almost
with a sweetness to it.

1156
00:52:32,080 --> 00:52:33,295
A word of caution,

1157
00:52:33,320 --> 00:52:36,615
if you put crispy on top
of wet mashed potato,

1158
00:52:36,640 --> 00:52:39,135
you're going to lose the crisp.

1159
00:52:39,160 --> 00:52:41,815
Love the crunchy sweetcorn - been
slightly charred.

1160
00:52:41,840 --> 00:52:45,255
Gravy, it sits on the side as a
secondary flavour.

1161
00:52:45,280 --> 00:52:46,495
It's not too strong,

1162
00:52:46,520 --> 00:52:48,775
it's not too bold, but it works.

1163
00:52:48,800 --> 00:52:51,695
The pickling of the cucumbers,
a bit of sharpness that cuts

1164
00:52:51,720 --> 00:52:53,815
through all the richness
on this plate.

1165
00:52:53,840 --> 00:52:55,255
But the sweetcorn puree,

1166
00:52:55,280 --> 00:52:57,695
it's sort of a bit lost under the
sauce.

1167
00:52:59,160 --> 00:53:02,175
It looked good on the plate and it
looked how I wanted it to.

1168
00:53:02,200 --> 00:53:04,295
I think my dad would have enjoyed
that dish,

1169
00:53:04,320 --> 00:53:05,455
so that's good.

1170
00:53:08,960 --> 00:53:10,975
Just how good are these four?

1171
00:53:12,760 --> 00:53:14,855
Getting rid of one of them -
that's hard.

1172
00:53:16,360 --> 00:53:19,095
There seemed to be one dish
that all three of us

1173
00:53:19,120 --> 00:53:20,495
couldn't get enough of.

1174
00:53:20,520 --> 00:53:24,415
Kasae and her lemon parfait
sandwich.

1175
00:53:24,440 --> 00:53:29,495
The limoncello and coriander gel
over the top and then

1176
00:53:29,520 --> 00:53:32,095
the charred meringue -
delightful.

1177
00:53:32,120 --> 00:53:34,575
It was a brilliant dish,
it was a point of genius,

1178
00:53:34,600 --> 00:53:36,775
it was fantastic.
Point of genius?

1179
00:53:36,800 --> 00:53:38,935
See, that's a stamp
of approval.

1180
00:53:38,960 --> 00:53:43,335
Kasae, brilliant today, goes through
to the semifinal with Philippe.

1181
00:53:43,360 --> 00:53:48,175
Now, of course, we've got to discuss
the merits of Cecily, Kyle and Tom.

1182
00:53:48,200 --> 00:53:52,175
Kyle gave us two crab dishes -
one of white crab meat,

1183
00:53:52,200 --> 00:53:53,535
one of brown crab meat.

1184
00:53:53,560 --> 00:53:55,175
Incredibly creative.

1185
00:53:55,200 --> 00:53:56,775
He had the ajo blanco,

1186
00:53:56,800 --> 00:53:58,935
the Spanish soup made from almonds.

1187
00:53:58,960 --> 00:54:00,695
It was lovely.

1188
00:54:00,720 --> 00:54:03,255
So the brown crab with the apple
jelly and the caviar on top

1189
00:54:03,280 --> 00:54:05,375
was a delight and a luxury.

1190
00:54:05,400 --> 00:54:10,055
The execution and the presentation
of both dishes were fantastic.

1191
00:54:10,080 --> 00:54:12,615
Can we put Kyle through?
Sure, absolutely.

1192
00:54:12,640 --> 00:54:15,655
I'm happy for Kyle to go
through.

1193
00:54:15,680 --> 00:54:17,095
Tom was trying hard.

1194
00:54:17,120 --> 00:54:20,055
I thought the star of the three
plates were, without doubt,

1195
00:54:20,080 --> 00:54:22,815
the artichoke puree
with the scallop on top.

1196
00:54:22,840 --> 00:54:25,575
That was delicious -
the puree was so smooth as well.

1197
00:54:25,600 --> 00:54:28,295
I also enjoyed the ceviche.
I like that he had the finger lime

1198
00:54:28,320 --> 00:54:31,215
that cut through the sweetness
of the mango really well.

1199
00:54:31,240 --> 00:54:34,935
The pastry tube was delicious,
the artichoke puree was fantastic.

1200
00:54:34,960 --> 00:54:37,415
But the raw scallop he put
into it was completely lost.

1201
00:54:37,440 --> 00:54:40,015
Cecily and her fried chicken?

1202
00:54:40,040 --> 00:54:43,495
She gave us a really tasty, crispy
chicken wing,

1203
00:54:43,520 --> 00:54:46,655
but the corn puree
was completely lost on there.

1204
00:54:46,680 --> 00:54:49,255
And maybe I want my fried
chicken dry,

1205
00:54:49,280 --> 00:54:53,295
not sitting on top
of mashed potato.

1206
00:54:53,320 --> 00:54:55,175
It's now Tom or Cecily.

1207
00:54:55,200 --> 00:54:57,255
Whose dish did you enjoy eating?

1208
00:54:57,280 --> 00:54:59,775
But also, who's showing the skill?

1209
00:54:59,800 --> 00:55:02,335
Well, I mean, that's a big question.

1210
00:55:02,360 --> 00:55:06,095
The more I do, the more I want
to get further.

1211
00:55:06,120 --> 00:55:09,935
But, yeah, let's see.

1212
00:55:09,960 --> 00:55:12,335
I do want to get through, it's been
my life obsession

1213
00:55:12,360 --> 00:55:14,255
right now, it's all I'm doing.

1214
00:55:14,280 --> 00:55:16,735
But no-one has a smooth run at
it, so I guess

1215
00:55:16,760 --> 00:55:18,495
we'll just have to wait and see.

1216
00:55:31,720 --> 00:55:33,775
What we saw today was four chefs

1217
00:55:33,800 --> 00:55:37,215
that had a meaning and a real place
in the MasterChef kitchen,

1218
00:55:37,240 --> 00:55:40,815
and it is really sad to have to say
goodbye to one of you.

1219
00:55:42,600 --> 00:55:46,615
All four of you should be incredibly
proud of what you've achieved.

1220
00:55:46,640 --> 00:55:49,135
There was one standout, one standout

1221
00:55:49,160 --> 00:55:50,855
that we actually almost licked

1222
00:55:50,880 --> 00:55:52,815
the plate clean.

1223
00:55:52,840 --> 00:55:55,015
The first chef joining Philippe

1224
00:55:55,040 --> 00:55:56,855
in the semifinal is Kasae.

1225
00:55:56,880 --> 00:55:58,295
Congratulations.

1226
00:55:58,320 --> 00:56:00,615
Just a wonderful dish!

1227
00:56:03,800 --> 00:56:06,815
There is room for two more of
you to go through to the semifinal,

1228
00:56:06,840 --> 00:56:09,695
and, of course,
one of you is leaving us.

1229
00:56:11,800 --> 00:56:14,935
The chef leaving the competition
is...

1230
00:56:20,600 --> 00:56:22,495
...Cecily.
Thank you very much.

1231
00:56:23,480 --> 00:56:25,935
Cecily, you are a great chef

1232
00:56:25,960 --> 00:56:28,175
and I wish you the best of luck

1233
00:56:28,200 --> 00:56:30,295
in all that you do.

1234
00:56:30,320 --> 00:56:31,775
Thank you very much.

1235
00:56:34,000 --> 00:56:36,695
I've felt like I've learned a lot
and I feel like I've

1236
00:56:36,720 --> 00:56:38,535
got better as a chef.

1237
00:56:38,560 --> 00:56:40,735
I think it's just given me
a little bit more confidence

1238
00:56:40,760 --> 00:56:43,055
to really push myself out there.

1239
00:56:44,720 --> 00:56:47,335
Congratulations!
Semifinals, well done! Semifinals!

1240
00:56:48,800 --> 00:56:50,855
Hey!
Thank you.

1241
00:56:50,880 --> 00:56:53,215
The fact I'm in the semis now
is just a massive deal to me.

1242
00:56:53,240 --> 00:56:55,415
I just didn't expect to be here,
and now I am,

1243
00:56:55,440 --> 00:56:56,935
I just, I just want more.

1244
00:56:56,960 --> 00:57:00,535
This was the uplift and spark
I needed, so I just want

1245
00:57:00,560 --> 00:57:02,615
to keep pushing forward.

1246
00:57:02,640 --> 00:57:04,255
It only gets harder from here,

1247
00:57:04,280 --> 00:57:08,255
so I'm going to have to bring
my A-plus plus game!

1248
00:57:12,840 --> 00:57:15,695
Next time, it's the semifinals...

1249
00:57:17,040 --> 00:57:19,895
...and the best eight chefs are
back...

1250
00:57:19,920 --> 00:57:21,775
Unusual.
whoa!

1251
00:57:21,800 --> 00:57:23,375
It's like a blue cheese!

1252
00:57:23,400 --> 00:57:25,335
...to battle
for the chance to work under some

1253
00:57:25,360 --> 00:57:28,135
of the country's
most inspirational chefs.

1254
00:57:28,160 --> 00:57:31,095
Just make sure they're the
best you can do, yeah?

1255
00:57:31,120 --> 00:57:33,455
I am so here for it, this is fire!

1256
00:57:33,480 --> 00:57:36,215
BANG
Oh!