1 00:00:01,440 --> 00:00:03,040 NARRATOR: Previously on MKR. 2 00:00:03,120 --> 00:00:04,920 The competition is on. 3 00:00:05,000 --> 00:00:06,880 (CHEERING) In Kitchen HQ... 4 00:00:06,960 --> 00:00:08,760 Survival depends on this dish. 5 00:00:08,840 --> 00:00:10,640 ..five teams battled it out... 6 00:00:10,720 --> 00:00:11,720 Looking good. 7 00:00:11,800 --> 00:00:14,520 ..for the remaining two semi-final spots. 8 00:00:15,480 --> 00:00:17,240 After a tough fight... Oh. 9 00:00:17,320 --> 00:00:18,320 Come on. 10 00:00:18,400 --> 00:00:19,880 We are backing ourselves in. 11 00:00:19,960 --> 00:00:22,520 ..two teams rose above the competition. 12 00:00:22,600 --> 00:00:23,960 (CHEERING) 13 00:00:24,040 --> 00:00:25,840 We're through to the semi-final. 14 00:00:25,920 --> 00:00:28,680 Tonight, it's the semi-final... 15 00:00:28,760 --> 00:00:31,560 Two teams progress to the grand final. 16 00:00:31,640 --> 00:00:32,880 ..with Tommy and Rach. 17 00:00:32,960 --> 00:00:34,960 We wanna make it all the way to the grand final. 18 00:00:35,040 --> 00:00:36,360 We have the strength to do it. 19 00:00:36,440 --> 00:00:37,880 We have the focus to do it. 20 00:00:37,960 --> 00:00:39,600 ..and Nick and Christian... 21 00:00:39,680 --> 00:00:41,320 We are now the team that has cooked the most 22 00:00:41,400 --> 00:00:42,680 in this competition. 23 00:00:42,760 --> 00:00:44,880 We have earned our spot in this semi-final. 24 00:00:44,960 --> 00:00:47,040 ..against round one and two winners, 25 00:00:47,120 --> 00:00:48,280 Radha and Prabha... 26 00:00:48,360 --> 00:00:51,120 We've been watching MKR since we were 13 years old. 27 00:00:51,200 --> 00:00:52,720 It's a dream come true. 28 00:00:52,800 --> 00:00:55,360 We've gotta have everything on the plate tonight. 29 00:00:55,440 --> 00:00:57,040 ..and Sonia and Marcus. 30 00:00:57,120 --> 00:00:59,680 We've been focused on the grand final since day one. 31 00:00:59,760 --> 00:01:01,240 The only thing standing in between us 32 00:01:01,320 --> 00:01:04,280 and $100,000 is three teams. 33 00:01:04,360 --> 00:01:06,000 Joining the judges again, 34 00:01:06,080 --> 00:01:09,400 international superstar and queen of home cooking, 35 00:01:09,480 --> 00:01:10,680 Nigella Lawson. 36 00:01:10,760 --> 00:01:12,760 I'm astonished, in a very good way. 37 00:01:13,760 --> 00:01:15,360 As the teams fight... 38 00:01:15,440 --> 00:01:16,560 I don't need any distractions right now. 39 00:01:16,640 --> 00:01:17,800 Oh. Hey. 40 00:01:17,880 --> 00:01:18,840 Stay focused. 41 00:01:18,920 --> 00:01:20,240 ..to stay in the race... 42 00:01:20,320 --> 00:01:23,120 If this isn't perfect, then we're going home. 43 00:01:23,200 --> 00:01:27,600 ..to be crowned this year's MKR champions. 44 00:01:27,680 --> 00:01:30,440 The first team through to the grand final is... 45 00:01:38,800 --> 00:01:41,760 (UPBEAT MUSIC) 46 00:01:45,640 --> 00:01:48,040 I think we've been focused on the grand final since day one. 47 00:01:48,120 --> 00:01:49,480 We're ready, we're prepared 48 00:01:49,560 --> 00:01:51,040 and the only thing standing in between us 49 00:01:51,120 --> 00:01:53,840 and $100,000 is three teams. 50 00:01:53,920 --> 00:01:55,240 MANU: How are we? Good. 51 00:01:55,320 --> 00:01:56,280 Hello, hello. 52 00:01:58,760 --> 00:02:00,960 We're cooking for two of the best chefs 53 00:02:01,040 --> 00:02:02,040 in the country 54 00:02:02,120 --> 00:02:03,880 and Nigella Lawson. 55 00:02:06,440 --> 00:02:08,960 First time cooking at Kitchen HQ. 56 00:02:09,040 --> 00:02:11,960 We're strapping ourselves in for a very big ride tonight. 57 00:02:13,840 --> 00:02:16,680 As the final four, the stakes were higher. 58 00:02:16,760 --> 00:02:18,520 The judges meant business. 59 00:02:18,600 --> 00:02:20,000 It was game on. 60 00:02:21,040 --> 00:02:23,840 Teams, welcome to Kitchen headquarters 61 00:02:23,920 --> 00:02:26,560 and the MKR semi-final. 62 00:02:26,640 --> 00:02:28,600 Well done to you all. 63 00:02:28,680 --> 00:02:31,680 You are now just one step from the grand final. 64 00:02:32,720 --> 00:02:34,320 How's everyone feeling tonight? 65 00:02:34,400 --> 00:02:36,040 Fantastic. Did you sleep well? 66 00:02:36,120 --> 00:02:37,160 Sure did. Yes. 67 00:02:37,240 --> 00:02:38,600 Full of energy? MALE: Yes. 68 00:02:38,680 --> 00:02:43,160 I really, I cannot wait to eat your food today, 69 00:02:43,240 --> 00:02:44,360 very exciting. 70 00:02:45,160 --> 00:02:47,480 Radha, Prabha, Sonia and Marcus. 71 00:02:48,840 --> 00:02:51,440 You were victorious in your instant restaurants 72 00:02:52,160 --> 00:02:54,160 and that's what got you here today. 73 00:02:55,000 --> 00:02:58,160 And the thing is, you know, however you got here, 74 00:02:58,840 --> 00:03:02,800 all four teams really deserve your place. 75 00:03:02,880 --> 00:03:06,720 And now you've just got to show you deserve to go further. 76 00:03:08,360 --> 00:03:10,600 Being so close to the grand final, 77 00:03:10,680 --> 00:03:11,680 tonight we're testing it 78 00:03:11,760 --> 00:03:14,360 with something exciting and familiar. 79 00:03:15,400 --> 00:03:18,560 The familiar is something you've been doing for years, 80 00:03:18,640 --> 00:03:20,960 creating an amazing three course meal. 81 00:03:21,040 --> 00:03:23,520 A main and a dessert of course 82 00:03:23,600 --> 00:03:24,960 but for exciting, 83 00:03:25,040 --> 00:03:27,160 instead of a traditional entree, 84 00:03:27,240 --> 00:03:28,800 we are asking 85 00:03:28,880 --> 00:03:32,720 for a one bite canape or amuse-bouche. 86 00:03:35,600 --> 00:03:36,800 Wow. 87 00:03:36,880 --> 00:03:39,040 We're Indians, we're not French. 88 00:03:39,120 --> 00:03:40,600 What is an amuse-bouche? 89 00:03:40,680 --> 00:03:41,840 As Manu will corroborate, 90 00:03:41,920 --> 00:03:44,680 so many of our cooking terms are French 91 00:03:44,760 --> 00:03:47,000 and amuse-bouche, amuse, 92 00:03:47,080 --> 00:03:49,080 you can work it out bouche, mouth. 93 00:03:49,160 --> 00:03:54,720 What we're looking for is one single bite of joy. 94 00:03:55,840 --> 00:03:56,800 Wow. 95 00:03:56,880 --> 00:04:00,480 I don't know many people that would've cooked a amuse-bouche 96 00:04:00,560 --> 00:04:02,440 for their friends and family out at home. 97 00:04:02,520 --> 00:04:03,960 That's a step up. 98 00:04:04,040 --> 00:04:06,760 What you cook is your choice 99 00:04:06,840 --> 00:04:09,640 and it better be bloody amazing 100 00:04:09,720 --> 00:04:11,680 because for one team, 101 00:04:13,680 --> 00:04:15,040 just one bite... 102 00:04:16,160 --> 00:04:17,800 ..will send you home. 103 00:04:17,880 --> 00:04:19,840 (GASPS) Oh. 104 00:04:20,560 --> 00:04:23,040 The team with the weakest canape or amuse-bouche... 105 00:04:24,600 --> 00:04:25,920 ..will be eliminated... 106 00:04:27,120 --> 00:04:28,400 (EXHALES DEEPLY) 107 00:04:28,480 --> 00:04:30,440 ..all over in one bite. 108 00:04:30,520 --> 00:04:31,480 Wow. 109 00:04:31,560 --> 00:04:32,560 Oui, oui, my friends. Oui, oui. 110 00:04:32,640 --> 00:04:33,800 Not amused now, are you? 111 00:04:34,480 --> 00:04:36,040 (CHUCKLES) 112 00:04:36,640 --> 00:04:38,480 The competition has gone right up. 113 00:04:38,560 --> 00:04:42,400 So, you've gotta get everything you want on that one bite. 114 00:04:42,480 --> 00:04:44,200 It's gotta be manageable, 115 00:04:44,280 --> 00:04:47,440 you've got to be able to deliver it in that size. 116 00:04:49,440 --> 00:04:51,040 The remaining three teams 117 00:04:51,120 --> 00:04:54,000 will then create their mains and desserts. 118 00:04:54,080 --> 00:04:55,400 At the end of the night, 119 00:04:55,480 --> 00:04:58,160 the two teams with the best three course meal 120 00:04:58,240 --> 00:05:00,960 will be going through to the grand final. 121 00:05:03,400 --> 00:05:04,600 And the third team... 122 00:05:06,200 --> 00:05:07,680 ..will be eliminated. 123 00:05:07,760 --> 00:05:09,280 Bring it on. Yes. 124 00:05:09,360 --> 00:05:10,880 We've gotten through the most amount of eliminations 125 00:05:10,960 --> 00:05:12,120 out of the competition so far, 126 00:05:12,200 --> 00:05:14,440 so what's a couple more? 127 00:05:14,520 --> 00:05:15,480 I like it. 128 00:05:15,560 --> 00:05:16,760 I'm keen to meet you in the grand final. 129 00:05:16,840 --> 00:05:18,040 (LAUGHTER) 130 00:05:18,120 --> 00:05:19,680 RACH: Oh, wow. 131 00:05:19,760 --> 00:05:23,240 Teams, your kitchens are waiting for you 132 00:05:23,320 --> 00:05:25,760 to create your one bite wonder. 133 00:05:28,000 --> 00:05:30,840 And the storeroom is packed with everything 134 00:05:30,920 --> 00:05:32,240 you possibly need. 135 00:05:32,320 --> 00:05:33,640 Good luck to you all. 136 00:05:34,280 --> 00:05:35,560 Head to your benches, 137 00:05:36,080 --> 00:05:37,240 put your aprons on 138 00:05:38,000 --> 00:05:41,000 and your time starts now. 139 00:05:41,080 --> 00:05:42,720 MALE: Let's go to the back. Let's go, let's go, let's go. 140 00:05:42,800 --> 00:05:44,160 FEMALE: Oh. (BEEPING) 141 00:05:45,240 --> 00:05:46,280 This is for you, Mum. 142 00:05:46,360 --> 00:05:48,800 Amuse-bouche, do you reckon we'll amuse-bouche the judges? 143 00:05:48,880 --> 00:05:50,240 Amuse my bouche. 144 00:05:50,320 --> 00:05:51,720 Ooh-la-la. 145 00:05:52,520 --> 00:05:54,680 Right. So amuse-bouche, one bite. 146 00:05:54,760 --> 00:05:56,280 Someone's going home after the canape. 147 00:05:56,360 --> 00:05:57,520 Yep. We're backing ourselves in. 148 00:05:57,600 --> 00:05:58,920 We're acting like that's gonna be perfect. 149 00:05:59,000 --> 00:06:01,120 It's gotta be like a nice, like refreshing hit. 150 00:06:01,200 --> 00:06:02,160 Yep. 151 00:06:02,240 --> 00:06:03,200 Honey, I shrunk the kids 152 00:06:03,280 --> 00:06:05,320 but honey, I shrunk the seekh kebab. 153 00:06:06,120 --> 00:06:07,080 OK. 154 00:06:07,160 --> 00:06:09,120 Salmon tartare. With taramasalata? 155 00:06:09,200 --> 00:06:10,240 Done. Yeah. 156 00:06:10,320 --> 00:06:11,560 Alright, Mum, I'm gonna go get the stuff. 157 00:06:11,640 --> 00:06:13,200 Alright. CHRISTIAN: Go, yeah, go, go. 158 00:06:15,320 --> 00:06:16,280 Basket. 159 00:06:18,320 --> 00:06:19,520 RADHA: For the amuse-bouche, 160 00:06:19,600 --> 00:06:24,320 we are making seekh kebab with mint yoghurt and roti. 161 00:06:24,920 --> 00:06:26,240 Pomegranate. 162 00:06:26,320 --> 00:06:28,520 This idea came from our dad, 163 00:06:28,600 --> 00:06:31,680 he used to like these type of, you know, meaty entrees. 164 00:06:31,760 --> 00:06:32,880 Hi-ya. 165 00:06:32,960 --> 00:06:35,680 So, we wanted to showcase what our dad liked to eat... 166 00:06:35,760 --> 00:06:36,720 Woo-hoo. 167 00:06:36,800 --> 00:06:37,800 ..but they're smaller. 168 00:06:37,880 --> 00:06:40,160 I'm just getting the spices ready... Yep. 169 00:06:40,240 --> 00:06:42,360 ..for the seekh kabab mince. 170 00:06:42,440 --> 00:06:45,080 We were hoping for a flavour explosion 171 00:06:45,160 --> 00:06:47,080 with the spices and the heat. 172 00:06:47,720 --> 00:06:48,840 Alright, I'm putting this much in, 173 00:06:48,920 --> 00:06:50,360 remember we're putting fresh green chillies, 174 00:06:50,440 --> 00:06:52,120 so it's gonna get more spicy. Yeah. 175 00:06:52,200 --> 00:06:53,960 We're trying to do something very different, 176 00:06:54,040 --> 00:06:55,720 an Indian amuse-bouche. 177 00:06:55,800 --> 00:06:57,400 We're just hoping that our little hands 178 00:06:57,480 --> 00:06:59,040 can actually do the little job. 179 00:06:59,120 --> 00:07:00,600 RACH: Radha and Prabha, how you going? 180 00:07:00,680 --> 00:07:02,960 As much as I love talking to the other team members, 181 00:07:03,040 --> 00:07:04,040 not now. 182 00:07:04,120 --> 00:07:05,400 I don't need any distractions right now. 183 00:07:05,480 --> 00:07:08,520 Oh, under pressure, are you? Hey. 184 00:07:08,600 --> 00:07:10,120 We're not. Whoop-whoop. 185 00:07:10,200 --> 00:07:11,760 There was no small talk. 186 00:07:11,840 --> 00:07:16,120 This was pure semi-final, round one, game time 187 00:07:16,200 --> 00:07:18,720 and things are getting hot in the kitchen already. 188 00:07:18,800 --> 00:07:20,320 I need a slightly bigger knife, I think. 189 00:07:20,400 --> 00:07:21,560 Woo. Beautiful, alright. 190 00:07:21,640 --> 00:07:23,520 Yeah so, I'm cutting up the pancetta. 191 00:07:23,600 --> 00:07:26,280 We're gonna use some of it in the mushroom. 192 00:07:27,000 --> 00:07:30,240 The amuse-bouche, we are doing a stuffed mushroom 193 00:07:30,320 --> 00:07:33,080 that's crispy with a little lemon butter. 194 00:07:33,800 --> 00:07:36,560 So, the mushrooms are gonna be cooked in one batch. 195 00:07:36,640 --> 00:07:38,240 I'm gonna mix up the... Yep. 196 00:07:38,320 --> 00:07:39,520 ..the paste. Yep. 197 00:07:39,600 --> 00:07:42,600 We'll taste that together and then chuck them into the oven. 198 00:07:42,680 --> 00:07:43,640 Yep. 199 00:07:43,720 --> 00:07:44,880 This is a dish that we cook for our friends. 200 00:07:44,960 --> 00:07:46,600 It's the thing that you pick up, you put it in your mouth 201 00:07:46,680 --> 00:07:49,280 and you're like, "It's simple but it's yum." 202 00:07:49,360 --> 00:07:52,400 I really don't wanna go home on this damn amuse-bouche. 203 00:07:52,480 --> 00:07:53,720 No. 204 00:07:53,800 --> 00:07:57,040 Tommy and Rach are starting with a stuffed mushroom. 205 00:07:57,120 --> 00:07:58,880 You know there's an old saying, 206 00:07:58,960 --> 00:08:01,440 life is too short to stuff a mushroom. 207 00:08:02,200 --> 00:08:03,400 Really, it is. 208 00:08:03,480 --> 00:08:05,080 We're going to the grand final. I know. 209 00:08:05,160 --> 00:08:06,760 There's not even a question about it. 210 00:08:06,840 --> 00:08:08,800 How's your amuse booty going over there? 211 00:08:08,880 --> 00:08:10,360 Bloody beautiful. Yeah? 212 00:08:10,440 --> 00:08:11,920 How's your booty going over there? 213 00:08:12,000 --> 00:08:13,520 Pretty good. Shaking. 214 00:08:13,600 --> 00:08:14,680 Woo. 215 00:08:14,760 --> 00:08:17,840 We're competing against Tommy and Rach today. 216 00:08:18,560 --> 00:08:20,080 The Juliet to your Romeo. 217 00:08:22,280 --> 00:08:25,400 This salmon looks absolutely brilliant. 218 00:08:25,480 --> 00:08:27,200 So, what I'm thinking for this, 219 00:08:27,280 --> 00:08:28,760 I'm just gonna take the top part here. 220 00:08:28,840 --> 00:08:30,160 Yep. I'm gonna skin it. 221 00:08:30,240 --> 00:08:32,360 It's the fattiest bit, it's got the nicest flavour to it 222 00:08:32,440 --> 00:08:34,920 and I'm just gonna dice it up, dress it in white soy. 223 00:08:35,000 --> 00:08:36,480 Yep. And a little bit of lemon. 224 00:08:36,560 --> 00:08:37,520 Love it. 225 00:08:38,520 --> 00:08:40,200 For our amuse-bouche today, 226 00:08:40,280 --> 00:08:43,000 we are gonna be serving a salmon tartare with tarama. 227 00:08:43,080 --> 00:08:45,880 So this salmon, we want it to be that beautiful, 228 00:08:45,960 --> 00:08:48,360 delicate sort of tartare. 229 00:08:48,440 --> 00:08:51,320 It has to be the perfect bite. 230 00:08:51,400 --> 00:08:53,920 We need trumpets blaring, angels singing, 231 00:08:54,000 --> 00:08:56,080 clouds partying, rivers moving, 232 00:08:56,160 --> 00:08:58,960 that is what this amuse-bouche needs to be. 233 00:08:59,600 --> 00:09:02,800 We know how much of a hit that kangaroo tartare was. 234 00:09:02,880 --> 00:09:03,840 Yeah. 235 00:09:03,920 --> 00:09:06,640 Let's do it with some amazing Tasmanian salmon. 236 00:09:06,720 --> 00:09:08,720 I'm feeling pretty good, Nicko. 237 00:09:08,800 --> 00:09:12,320 Nick and Christian are doing a salmon tartare with tarama. 238 00:09:12,400 --> 00:09:14,880 See, I worry a bit there about texture. 239 00:09:14,960 --> 00:09:18,720 Yeah, salmon is a fatty, soft kind of fish 240 00:09:18,800 --> 00:09:20,400 when it's cut in tartare. 241 00:09:20,480 --> 00:09:23,480 Yeah, I know, there is something a teeny bit 242 00:09:23,560 --> 00:09:26,280 1970s cocktail party 243 00:09:26,360 --> 00:09:27,840 about that combination. 244 00:09:27,920 --> 00:09:29,360 MALE: So we're good then. 245 00:09:29,440 --> 00:09:32,000 NICK: So, I'm just gonna go 200, 200? 246 00:09:32,080 --> 00:09:33,040 CHRISTIAN: Yep. 247 00:09:33,120 --> 00:09:34,360 Was it 200 or 300, Nick, or 400? 248 00:09:34,440 --> 00:09:35,800 200. Or 500? 249 00:09:35,880 --> 00:09:36,920 200, 200. 250 00:09:37,000 --> 00:09:38,760 (BEEPING) 251 00:09:40,120 --> 00:09:42,560 We have our plan, we know what we need to do. 252 00:09:42,640 --> 00:09:44,440 It's, yeah, the chips for the entree need to be thick 253 00:09:44,520 --> 00:09:45,880 and not too big like this, 254 00:09:45,960 --> 00:09:47,560 these are too big. 255 00:09:47,640 --> 00:09:48,960 We want it to be able to fit in one bite, 256 00:09:49,040 --> 00:09:51,400 so I'm gonna be very smart about how I chop these potatoes up. 257 00:09:52,840 --> 00:09:53,800 For our canape today, 258 00:09:53,880 --> 00:09:56,920 we're doing scallops on potato crisps with pea puree. 259 00:09:57,000 --> 00:09:58,400 It's about that. Yeah, that's good. 260 00:09:58,480 --> 00:09:59,680 Yeah? That looks good to me. 261 00:09:59,760 --> 00:10:01,000 The thing is you want them to be crispy. 262 00:10:01,080 --> 00:10:02,320 Try get them into the salted water 263 00:10:02,400 --> 00:10:03,440 as soon as you can, Marcus, 264 00:10:03,520 --> 00:10:04,600 'cause they're going to start to go dark. 265 00:10:04,680 --> 00:10:07,800 Reason we chose this recipe, you're serving something luscious, 266 00:10:07,880 --> 00:10:08,840 like a scallop 267 00:10:08,920 --> 00:10:11,280 on something really humble and hearty like a chip. 268 00:10:11,360 --> 00:10:12,560 It's a fun bite. 269 00:10:12,640 --> 00:10:14,960 I think these are the right size, they're all just about a mouthful. 270 00:10:15,040 --> 00:10:16,560 The difference between our first attempt 271 00:10:16,640 --> 00:10:17,640 with the cooking 272 00:10:17,720 --> 00:10:19,040 and our second attempt, was the teamwork. 273 00:10:19,120 --> 00:10:21,800 And they'll shrivel up a little bit when they cook. 274 00:10:21,880 --> 00:10:23,400 They'll shrivel up when they fry, so they won't be too big, 275 00:10:23,480 --> 00:10:24,480 which is what I'm confident about. 276 00:10:24,560 --> 00:10:25,680 The key here was that it's one bite. 277 00:10:25,760 --> 00:10:28,640 The teamwork is what helped us really shine in round two, 278 00:10:28,720 --> 00:10:31,160 if we can pull that through today, no one can beat us. 279 00:10:31,240 --> 00:10:34,000 This is gonna amuse my bouche more than anything. 280 00:10:34,080 --> 00:10:35,440 Well you're an amuse douche. 281 00:10:39,000 --> 00:10:41,280 Alright, Mum, potatoes are officially dry. 282 00:10:42,600 --> 00:10:44,360 I love the fact that Sonia and Marcus 283 00:10:44,440 --> 00:10:46,080 are still here in the competition. 284 00:10:46,160 --> 00:10:47,880 When they cook for us the first time, 285 00:10:47,960 --> 00:10:49,880 Marcus was very confident 286 00:10:49,960 --> 00:10:52,720 and then the communication start to break down in the kitchen 287 00:10:52,800 --> 00:10:55,480 and now they're showing that they've matured. 288 00:10:55,560 --> 00:10:56,720 Yeah. They know what to do 289 00:10:56,800 --> 00:10:58,920 and it's nice to see the change in their team. 290 00:10:59,000 --> 00:11:00,920 COLIN: They've taken on all the criticisms 291 00:11:01,000 --> 00:11:02,800 and they've moved on. 292 00:11:02,880 --> 00:11:06,360 Just keep hustling, Prabha, we've got about 36 minutes left. 293 00:11:06,440 --> 00:11:07,520 PRABHA: Right, yeah. 294 00:11:07,600 --> 00:11:09,280 And I'm gonna make the roti like Mum taught us, OK? 295 00:11:10,240 --> 00:11:12,760 We need to get those mini, mini rotis out 296 00:11:12,840 --> 00:11:13,800 straight away. 297 00:11:13,880 --> 00:11:15,320 Here, I'm softening the dough now. 298 00:11:15,400 --> 00:11:19,120 Just think of the competition and just smash that dough. 299 00:11:19,200 --> 00:11:21,720 So, Radha and Prabha are doing a seekh kebab 300 00:11:21,800 --> 00:11:25,360 with minted yoghurt and a little roti. 301 00:11:25,440 --> 00:11:26,800 Sounds like it packs a punch already. 302 00:11:26,880 --> 00:11:29,960 Yeah, but I can't imagine this as a small thing... 303 00:11:30,040 --> 00:11:31,600 No, I know. ..like a small roti. 304 00:11:31,680 --> 00:11:35,200 Make little, teeny, teeny, like, you know, doll's house size. 305 00:11:35,280 --> 00:11:36,640 Are you trying to beat out your nerves 306 00:11:36,720 --> 00:11:39,040 of being back in the kitchen over there? 307 00:11:39,120 --> 00:11:40,920 I'm imagining you, Christian. 308 00:11:41,760 --> 00:11:44,760 That dough and your head, similar resemblance right now. 309 00:11:47,040 --> 00:11:49,320 All of these sentimental dishes we're putting up 310 00:11:49,400 --> 00:11:52,240 are part of our family that we're putting up right now. 311 00:11:52,320 --> 00:11:53,760 OK, can I touch the dough? 312 00:11:55,360 --> 00:11:56,320 Perfect. 313 00:11:56,400 --> 00:11:57,440 It's soft, it's what Mum would like 314 00:11:57,520 --> 00:11:59,800 'cause she's taught me exactly how to make roti. 315 00:11:59,880 --> 00:12:02,320 We need to get those taste testers done. 316 00:12:02,400 --> 00:12:05,600 We've always made seekh kebab in normal plate size, 317 00:12:05,680 --> 00:12:06,960 never amuse-bouche size. 318 00:12:07,040 --> 00:12:10,520 So, the challenge here is to really shrink that 319 00:12:10,600 --> 00:12:12,080 into just one bite 320 00:12:12,160 --> 00:12:15,840 and to be able to do that, the balance of flavours does change. 321 00:12:15,920 --> 00:12:17,720 I haven't actually prepared any sort of garnish 322 00:12:17,800 --> 00:12:18,800 at this stage yet. 323 00:12:18,880 --> 00:12:19,840 That's OK 324 00:12:19,920 --> 00:12:21,280 because that's what I'm going to do, OK? 325 00:12:21,360 --> 00:12:22,320 Hello, there. I'm sorry. 326 00:12:22,400 --> 00:12:24,400 I don't mean to interrupt you. Hi. 327 00:12:24,480 --> 00:12:26,080 Hello, Nigella. We're just doing a taste tester. 328 00:12:26,160 --> 00:12:28,280 Yes. I'd expect no less at this stage. 329 00:12:28,360 --> 00:12:29,800 Prabha, can you just get me a plate or something? 330 00:12:29,880 --> 00:12:32,000 I'm just gonna take these out so they can rest. 331 00:12:32,080 --> 00:12:34,760 Do you want to actually taste it and see if the seasoning is right? 332 00:12:34,840 --> 00:12:36,680 You seem very determined. 333 00:12:36,760 --> 00:12:39,040 Quiet, quietly determined... 334 00:12:39,120 --> 00:12:40,080 Yeah. ..you two. 335 00:12:40,160 --> 00:12:42,160 We have enough time to get some taste tester going. 336 00:12:42,240 --> 00:12:43,240 Right, are you happy with it? 337 00:12:43,320 --> 00:12:44,360 I personally am very happy with that. 338 00:12:44,440 --> 00:12:45,440 Prabha, are you happy with that? 339 00:12:45,520 --> 00:12:47,440 Nigella grabs one and tastes it. 340 00:12:47,520 --> 00:12:48,480 Oh, my goodness. 341 00:12:48,560 --> 00:12:50,440 It's not like eating food normally 342 00:12:50,520 --> 00:12:54,400 when you need flavours to build over time 343 00:12:54,480 --> 00:12:55,960 because it's this one bite. 344 00:12:56,040 --> 00:12:57,800 Is that like a nod for approval 345 00:12:57,880 --> 00:13:00,040 or is that like, "Oh, that's not good enough." 346 00:13:00,120 --> 00:13:01,160 We don't know. 347 00:13:01,240 --> 00:13:03,240 I'm gonna not get into your way anymore. 348 00:13:03,320 --> 00:13:05,520 That's, OK, thank you so much for visiting, Nigella, we love you. 349 00:13:05,600 --> 00:13:06,560 Thank you for visiting, 350 00:13:06,640 --> 00:13:07,800 it's an absolute honour and privilege. 351 00:13:07,880 --> 00:13:09,000 See you. I ate a chilli while she was here. 352 00:13:09,080 --> 00:13:10,160 Oh, snap. 353 00:13:10,240 --> 00:13:11,920 Prabha. How did you maintain your cool 354 00:13:12,000 --> 00:13:14,320 while... It's Nigella Lawson. 355 00:13:14,400 --> 00:13:15,640 (BEEPING) 356 00:13:17,240 --> 00:13:19,680 I just got my onion water here, Christian... 357 00:13:19,760 --> 00:13:21,640 CHRISTIAN: Yep. ..for the taramasalata. 358 00:13:21,720 --> 00:13:24,000 That's gonna go on top of the salmon. 359 00:13:24,080 --> 00:13:27,040 Taramasalata, it's one of my favourite dips 360 00:13:27,120 --> 00:13:28,160 growing up. It's so good. 361 00:13:28,240 --> 00:13:31,520 It's a Greek dip made out of... BOTH: cod roe. 362 00:13:31,600 --> 00:13:34,000 I'm gonna use a whole can. Sweet as. 363 00:13:34,080 --> 00:13:38,040 We've got fish three different ways for the amuse-bouche. 364 00:13:38,120 --> 00:13:39,680 And I'm gonna balance this out. 365 00:13:39,760 --> 00:13:41,160 I trust you. 366 00:13:41,240 --> 00:13:44,440 The balancing of each fish component to this dish 367 00:13:44,520 --> 00:13:47,520 is the key to balancing the flavours. 368 00:13:49,200 --> 00:13:51,120 I wanna do the Greeks proud with this one. 369 00:13:51,200 --> 00:13:52,880 Christian, have a taste. 370 00:13:54,360 --> 00:13:56,280 Needs a bit more lemon... Yep. 371 00:13:56,360 --> 00:13:58,640 ..to help even out that onion. 372 00:13:58,720 --> 00:14:00,960 I'm liking where we're at, at this moment. 373 00:14:01,040 --> 00:14:03,240 We've got a lot of elements done. 374 00:14:04,040 --> 00:14:07,200 So, I'm just gonna do a small pita bread for today. 375 00:14:07,280 --> 00:14:08,280 Yep. 376 00:14:08,360 --> 00:14:10,600 The biggest concern for our amuse-bouche today 377 00:14:10,680 --> 00:14:13,960 is making sure that the pita doesn't lose its integrity. 378 00:14:14,040 --> 00:14:16,760 I mean, it is the basis for the entire dish. 379 00:14:16,840 --> 00:14:18,960 Alright, this pita bread's feeling good, 380 00:14:19,040 --> 00:14:20,440 it's all come together. 381 00:14:20,520 --> 00:14:23,720 If this isn't perfect, then we're going home. 382 00:14:23,800 --> 00:14:27,520 I'll cut out both sizes and we can make a decision. 383 00:14:27,600 --> 00:14:29,360 Cool. That sounds like a plan. 384 00:14:29,440 --> 00:14:30,520 Yeah. 385 00:14:30,600 --> 00:14:32,760 Nick and Christian are working very well. 386 00:14:32,840 --> 00:14:35,880 I think they're very focused, very on point 387 00:14:35,960 --> 00:14:38,920 and they really want to win this whole competition. 388 00:14:39,000 --> 00:14:40,480 How are you going, Christian? 389 00:14:40,560 --> 00:14:41,760 Yeah, I'm all good, mate. 390 00:14:41,840 --> 00:14:43,520 Just getting rid of the last little bit of this, 391 00:14:43,600 --> 00:14:45,200 of the bloodline through the salmon. 392 00:14:45,280 --> 00:14:46,400 Yeah. That I sort of missed 393 00:14:46,480 --> 00:14:48,040 in my haste to get it ready. 394 00:14:49,520 --> 00:14:51,120 RACH: Amazing, you're doing great, babe. 395 00:14:51,200 --> 00:14:52,240 Keep pushing. TOMMY: Thank you. 396 00:14:52,320 --> 00:14:54,160 Feeling the pressure. Pressure's on, you know. 397 00:14:54,240 --> 00:14:55,960 Pressure's on, like. That's plenty, I reckon, babe. 398 00:14:56,040 --> 00:14:57,880 Do you think that's enough? Yeah, garlic's so strong. 399 00:14:57,960 --> 00:14:59,200 Let's not overpower it 400 00:14:59,280 --> 00:15:01,000 and it's such a tiny little bite. 401 00:15:01,080 --> 00:15:04,000 Head chefy for the amuse-bouche, is definitely Tommy boy. 402 00:15:04,080 --> 00:15:07,760 I've just cooked off this lemon thyme 403 00:15:07,840 --> 00:15:09,040 and this garlic. 404 00:15:09,120 --> 00:15:12,240 The filling of the mushroom is truffle, garlic and... 405 00:15:12,320 --> 00:15:13,520 BOTH: Cheddar. 406 00:15:13,600 --> 00:15:14,560 The goat's cheese 407 00:15:14,640 --> 00:15:17,880 and it should be an explosion of all those flavours. 408 00:15:19,200 --> 00:15:21,840 Oh, it's looking very creamy, 409 00:15:21,920 --> 00:15:24,080 and a little bit more truffle paste. 410 00:15:24,840 --> 00:15:26,000 I think the truffle's fine, babe. 411 00:15:26,080 --> 00:15:27,120 Then they just need to be done 412 00:15:27,200 --> 00:15:29,120 because otherwise we're just never gonna have time. 413 00:15:29,200 --> 00:15:30,400 (BEEPING) 414 00:15:30,480 --> 00:15:32,080 Tommy and Rachel, how are we? 415 00:15:32,160 --> 00:15:34,400 Good, getting there. Stuffed mushrooms. 416 00:15:34,480 --> 00:15:36,240 So, what's going on? What's in this. 417 00:15:36,320 --> 00:15:39,760 So, in this we have bacon, pancetta 418 00:15:39,840 --> 00:15:42,920 and we have goat's cheese and garlic. 419 00:15:43,000 --> 00:15:44,480 And then what, you crumb it and you fry it? 420 00:15:44,560 --> 00:15:46,280 Yeah, we crumb it and then we bake it. 421 00:15:46,360 --> 00:15:47,320 And then deep... 422 00:15:47,400 --> 00:15:48,360 You bake it? Yes. 423 00:15:48,440 --> 00:15:49,800 Oh, so you put the crumbs on top. Yes. 424 00:15:49,880 --> 00:15:51,960 Baking them in the oven, the mushroom will shrivel up. 425 00:15:52,040 --> 00:15:54,640 Yeah, we make, we make this for our mates and we love it. 426 00:15:54,720 --> 00:15:58,040 Perhaps we could deep fry it to make the mushroom crunchy. 427 00:15:58,120 --> 00:16:01,480 But Tom and I have made this recipe so many times before 428 00:16:01,560 --> 00:16:02,640 that we felt confident 429 00:16:02,720 --> 00:16:04,960 that it was gonna turn out how we planned. 430 00:16:05,040 --> 00:16:06,040 That's what we're doing. 431 00:16:06,120 --> 00:16:08,240 I've got my family and my friends in my heart. 432 00:16:08,320 --> 00:16:10,400 Yeah, well, you might be seeing your family and your friends 433 00:16:10,480 --> 00:16:11,440 a lot quicker. 434 00:16:11,520 --> 00:16:13,400 Do you know what I mean? Colin, that's OK. 435 00:16:13,480 --> 00:16:15,280 Do you know what I mean? That's OK, that's OK. 436 00:16:15,360 --> 00:16:16,360 You might be having a red wine 437 00:16:16,440 --> 00:16:17,560 with your family and friends tonight, 438 00:16:17,640 --> 00:16:19,000 that's what I'm saying. No, don't get in our head. 439 00:16:19,080 --> 00:16:20,200 Don't I get in our head. 440 00:16:20,280 --> 00:16:21,560 Oh, you're not really listening to me, are you? 441 00:16:21,640 --> 00:16:22,960 Rach is not listening. She's blocked Colin out. 442 00:16:23,040 --> 00:16:24,800 Alright, see you later. Bye. 443 00:16:24,880 --> 00:16:25,960 Don't get me wrong. 444 00:16:26,040 --> 00:16:29,120 We don't think that we're any class above Colin. 445 00:16:29,200 --> 00:16:31,680 We are just trying to do the best that we can 446 00:16:31,760 --> 00:16:33,560 with the time and the skills that we have. 447 00:16:33,640 --> 00:16:35,640 Right, here's the alarm bells, the mushroom, 448 00:16:35,720 --> 00:16:37,360 if they're baking them in the oven, 449 00:16:37,440 --> 00:16:39,280 the mushroom will shrivel up underneath. 450 00:16:39,360 --> 00:16:41,600 And all the breadcrumbs will just go to bottom. 451 00:16:41,680 --> 00:16:42,880 And they're gonna lose all that moisture. 452 00:16:42,960 --> 00:16:44,800 So, they're not deep frying? No, they're baking them. 453 00:16:44,880 --> 00:16:45,960 RACH: I'm nervous. 454 00:16:46,040 --> 00:16:48,240 I don't wanna disappoint you judges 455 00:16:48,320 --> 00:16:50,240 but you just gotta stay true to yourself. 456 00:16:50,320 --> 00:16:53,040 15 minutes to go! Come on, hustle. 457 00:16:53,120 --> 00:16:54,680 TOMMY: Alright, so I'm dipping these mushies 458 00:16:54,760 --> 00:16:56,120 in a panko crumb here 459 00:16:56,200 --> 00:16:59,880 and hopefully this panko crumb goes nice and crispy on the top. 460 00:17:01,080 --> 00:17:05,080 OK, so, Mum, I'm gonna get going on the pea puree for the canape. 461 00:17:05,160 --> 00:17:06,680 You get going on the chips. 462 00:17:06,760 --> 00:17:12,200 Sonia and Marcus have got a scallop on a potato crisp and pea puree. 463 00:17:12,280 --> 00:17:13,920 A fish and chips with mushy peas. 464 00:17:14,000 --> 00:17:15,800 Yes, it is. A little posh take on it. 465 00:17:16,520 --> 00:17:18,800 SONIA: I'm just going to do a few at a time, not too many. 466 00:17:19,720 --> 00:17:21,560 You need it to be crunchy, Mum. 467 00:17:21,640 --> 00:17:23,920 So our fate of the competition comes down to one bite. 468 00:17:24,000 --> 00:17:26,720 I know that this recipe is good if we can execute it in time. 469 00:17:26,800 --> 00:17:28,880 One bite sends you home, one bite. 470 00:17:28,960 --> 00:17:30,160 Not one dish, one bite. 471 00:17:30,240 --> 00:17:31,240 (BEEPING) 472 00:17:31,320 --> 00:17:32,560 OK, Mum, we have 12 minutes. 473 00:17:32,640 --> 00:17:33,600 I'm gonna add the peas now 474 00:17:33,680 --> 00:17:35,360 and just cook them down a little bit, 475 00:17:35,440 --> 00:17:36,440 so they're gonna cook through. 476 00:17:36,520 --> 00:17:37,560 Remember you have to hold some back, 477 00:17:37,640 --> 00:17:38,960 don't puree them all. Yep. 478 00:17:39,040 --> 00:17:40,760 PRABHA: I've got four ready to go. 479 00:17:41,800 --> 00:17:43,880 OK, I'm making about ten to 12. 480 00:17:43,960 --> 00:17:45,800 We've got the main elements ready. 481 00:17:45,880 --> 00:17:47,040 We've got the mint yoghurt sauce done. 482 00:17:47,120 --> 00:17:49,560 Prabha's about to finish working that dough. 483 00:17:49,640 --> 00:17:51,000 We've done a bit of the taste tester 484 00:17:51,080 --> 00:17:52,120 of the seekh kebab 485 00:17:52,200 --> 00:17:54,560 but that still needs to get on the pan, cooking. 486 00:17:54,640 --> 00:17:57,880 Do not want us to be eliminated because of this one bite. 487 00:17:57,960 --> 00:18:00,320 We want to give them everything that we've been taught 488 00:18:00,400 --> 00:18:01,440 and we wanna do it well. 489 00:18:02,200 --> 00:18:04,520 RACH: How are your mushies doing? TOMMY: Good. 490 00:18:04,600 --> 00:18:05,560 They're looking alright. 491 00:18:05,640 --> 00:18:07,360 Gotta make sure that the stuffed mushrooms 492 00:18:07,440 --> 00:18:09,160 are in the oven for the right amount of time 493 00:18:09,240 --> 00:18:12,200 in order to get the panko crumbs crisp on top. 494 00:18:12,280 --> 00:18:14,680 I reckon they're about good, Rach, what are your thoughts? 495 00:18:14,760 --> 00:18:15,720 (GASPS) 496 00:18:15,800 --> 00:18:18,520 Everything is riding on this amuse-bouche. 497 00:18:19,720 --> 00:18:21,120 They look gorge. Alright. 498 00:18:21,200 --> 00:18:22,960 Try the shittest one. That's shit, isn't it? 499 00:18:23,040 --> 00:18:24,000 Yeah, that is shit. 500 00:18:25,320 --> 00:18:26,640 Thoughts and feelings? 501 00:18:27,320 --> 00:18:28,920 Would I go back for more? Absolutely. 502 00:18:30,800 --> 00:18:32,400 Start doing your final tasting 503 00:18:32,480 --> 00:18:35,160 'cause you've only got seven minutes. 504 00:18:36,480 --> 00:18:38,200 Those need to be crispier. 505 00:18:38,280 --> 00:18:39,680 They're not crispy enough. 506 00:18:39,760 --> 00:18:42,000 I'm feeling like we've messed up some of these potatoes. 507 00:18:42,080 --> 00:18:43,040 That's too brown. 508 00:18:43,120 --> 00:18:45,000 Too dark? Too dark. 509 00:18:45,080 --> 00:18:46,240 OK. 510 00:18:46,320 --> 00:18:47,280 I started to panic a little bit. 511 00:18:47,360 --> 00:18:51,760 I'm trying to keep a straight face so that I can stay focused. 512 00:18:52,360 --> 00:18:54,400 Mm, it needs more seasoning. Yep. 513 00:18:54,480 --> 00:18:55,440 But I couldn't help 514 00:18:55,520 --> 00:18:58,320 but focus from the chips to the peas, 515 00:18:58,400 --> 00:18:59,760 to the pancetta that wasn't cooked, 516 00:18:59,840 --> 00:19:02,600 to the scallops that hadn't been cooked either. 517 00:19:02,680 --> 00:19:03,960 Did you add lemon to this in the end, Mum? 518 00:19:04,040 --> 00:19:06,720 No, no. I've, we cut it but it's not added. 519 00:19:07,440 --> 00:19:09,240 We've cut it very fine. 520 00:19:09,320 --> 00:19:11,560 There is literally like next to no time left 521 00:19:11,640 --> 00:19:12,600 on the clock. 522 00:19:12,680 --> 00:19:14,600 Once that pancetta's done, it's pretty much go time. 523 00:19:14,680 --> 00:19:15,840 Yep. So, which pan is hot enough? 524 00:19:15,920 --> 00:19:19,480 'Cause I need butter, then I need tongs, we'll sear them. 525 00:19:19,560 --> 00:19:22,120 NIGELLA: Well, go and get them. Your mother's doing something. 526 00:19:22,200 --> 00:19:23,400 Listen to the lady. 527 00:19:24,160 --> 00:19:26,240 You just got time to do now. 528 00:19:26,320 --> 00:19:28,840 This is not good. 529 00:19:28,920 --> 00:19:31,400 Take it off, put it there and get out of here, please. 530 00:19:31,480 --> 00:19:32,480 It's getting too hot. 531 00:19:33,280 --> 00:19:36,080 Coming up, a small plate... 532 00:19:36,160 --> 00:19:38,000 Are we going to be blown away? 533 00:19:38,080 --> 00:19:39,720 ..with big stakes... 534 00:19:39,800 --> 00:19:41,320 Oh. (CLEARS THROAT) 535 00:19:42,600 --> 00:19:44,920 ..will send one team home. 536 00:19:45,000 --> 00:19:48,520 Has all of our work just been undone by one bite? 537 00:19:48,600 --> 00:19:49,840 Then later... 538 00:19:49,920 --> 00:19:50,960 The first team to make it through 539 00:19:51,040 --> 00:19:53,800 to the grand final is... 540 00:19:53,880 --> 00:19:56,840 (SUSPENSEFUL MUSIC) 541 00:20:02,306 --> 00:20:04,426 (BEEPING) 542 00:20:04,506 --> 00:20:06,106 We've got four teams, 543 00:20:06,186 --> 00:20:09,146 this is the one bite, amuse-bouche challenge, 544 00:20:09,226 --> 00:20:10,866 after this challenge, 545 00:20:10,946 --> 00:20:12,626 one team is going home. 546 00:20:12,706 --> 00:20:14,226 MARCUS: We just need to do the scallops now, Mum. 547 00:20:14,306 --> 00:20:15,266 SONIA: Yes. 548 00:20:15,346 --> 00:20:17,946 We haven't cooked our scallops and there's like, six minutes to go. 549 00:20:18,026 --> 00:20:20,786 Yeah, that's barely enough time to plate these things properly. 550 00:20:20,866 --> 00:20:23,506 We wanna make sure that the scallops got a good sear on it, Mum. 551 00:20:23,586 --> 00:20:25,746 NIGELLA: Right, you need them all done now. 552 00:20:25,826 --> 00:20:27,666 The scallops take about two minutes to cook 553 00:20:27,746 --> 00:20:30,466 but that leaves us with literally next to no time 554 00:20:30,546 --> 00:20:32,546 to assemble a dainty, pretty chip. 555 00:20:32,626 --> 00:20:34,946 Marcus has got butter in the scallop pan. 556 00:20:35,026 --> 00:20:36,066 Yeah. MANU: Ooh. 557 00:20:36,146 --> 00:20:37,426 That's a big portion for one mouthful. 558 00:20:37,506 --> 00:20:40,426 Marcus, if they're too big for a crisp, 559 00:20:40,506 --> 00:20:42,346 rethink how you serve them. 560 00:20:42,426 --> 00:20:44,666 Mum, I think there's a slight chance we might need to cut them in half. 561 00:20:44,746 --> 00:20:46,386 Just keep pushing. SONIA: OK. 562 00:20:46,466 --> 00:20:49,146 So, I'm cooking up the scallops and they are simply just too big. 563 00:20:49,226 --> 00:20:51,986 The judges had said it needs to fit in someone's mouth. 564 00:20:52,066 --> 00:20:53,626 MANU: Teams, you don't have long left, 565 00:20:53,706 --> 00:20:55,706 you've got five minutes. 566 00:20:56,426 --> 00:20:57,866 Start from the right. Alright, 567 00:20:57,946 --> 00:21:00,146 I'm gonna dress the salmon first. 568 00:21:00,226 --> 00:21:02,466 This is everything that they ask for, 569 00:21:02,546 --> 00:21:04,226 it's playful, it's fun. Yeah. 570 00:21:04,306 --> 00:21:08,226 Our amuse-bouche is a rich, luscious bite. 571 00:21:08,306 --> 00:21:11,266 NIGELLA: Now, everyone, it'll take longer to plate up 572 00:21:11,346 --> 00:21:12,986 than you think, with a canape. 573 00:21:13,066 --> 00:21:14,386 (BEEPING) 574 00:21:15,306 --> 00:21:16,946 Alright, let's go now. Alright, let's go. 575 00:21:17,026 --> 00:21:20,306 PRABHA: Consistency is key, alright? RADHA: Yeah, I'll take it off now. 576 00:21:20,386 --> 00:21:22,346 Alright, you're happy with that? Perfect, perfect, perfect, perfect. 577 00:21:22,426 --> 00:21:24,546 Alright, let's do this. I've had a good 90% idea 578 00:21:24,626 --> 00:21:27,066 of visually of how we were going to present this dish. 579 00:21:27,146 --> 00:21:28,186 Alright, I'm putting a dollop 580 00:21:28,266 --> 00:21:30,266 of that nice, yummy, mint yoghurt sauce. 581 00:21:30,346 --> 00:21:32,986 And then we're gonna have that seekh kebab on top of it. 582 00:21:33,066 --> 00:21:34,906 And then we've got garnish to think about. 583 00:21:34,986 --> 00:21:38,386 If we don't piece it together, the onion will actually move off. 584 00:21:38,466 --> 00:21:39,946 If this is our last cook 585 00:21:40,026 --> 00:21:42,186 and if we're ending up going home tonight 586 00:21:42,266 --> 00:21:43,306 on the seekh kebab, 587 00:21:43,386 --> 00:21:45,586 then we're leaving with no regrets today. 588 00:21:45,666 --> 00:21:47,826 Have you tasted everything altogether over there? 589 00:21:48,426 --> 00:21:51,146 Yes. You look happy, that's good. 590 00:21:51,226 --> 00:21:52,186 MANU: Chop-chop. 591 00:21:52,266 --> 00:21:53,506 I think there's a slight chance, Mum, 592 00:21:53,586 --> 00:21:55,586 that the scallops might be a bit big for one bite, 593 00:21:55,666 --> 00:21:57,306 so we can cut them in half... 594 00:21:57,386 --> 00:21:58,626 SONIA: Yep. ..serve them as halves. 595 00:21:58,706 --> 00:21:59,666 OK. 596 00:21:59,746 --> 00:22:01,106 If you serve something that's more than one bite, 597 00:22:01,186 --> 00:22:02,266 you're gone instantly. 598 00:22:02,346 --> 00:22:04,106 It doesn't even matter if it tastes good. 599 00:22:04,186 --> 00:22:05,586 Right, now, so there's the scallop. 600 00:22:06,506 --> 00:22:07,546 TOMMY: What's the time at, Rach? 601 00:22:07,626 --> 00:22:09,306 Three minutes and 30 seconds. 602 00:22:09,386 --> 00:22:10,346 Do you need a hand? 603 00:22:10,986 --> 00:22:12,226 You know it's a humble mushroom 604 00:22:12,306 --> 00:22:13,906 but it seriously delivers 605 00:22:13,986 --> 00:22:15,866 and we wanna make it all the way to the grand final. 606 00:22:15,946 --> 00:22:17,266 This one looks good, this one looks good. 607 00:22:17,786 --> 00:22:19,466 Grab the crispiest ones. SONIA: Yep. 608 00:22:19,546 --> 00:22:21,186 I'll do some lemon at the end. 609 00:22:21,266 --> 00:22:24,346 Two minutes, guys and then someone is going home. 610 00:22:24,426 --> 00:22:25,386 So, come on. 611 00:22:25,466 --> 00:22:27,666 We're gonna mint yoghurt sauces like a production line. 612 00:22:27,746 --> 00:22:29,786 OK. I'm gonna feed a family of mice. 613 00:22:30,586 --> 00:22:32,586 Nick and Christian, have you tasted one? 614 00:22:32,666 --> 00:22:34,666 CHRISTIAN: We've tasted two. Happy? 615 00:22:34,746 --> 00:22:35,866 Very. Good. 616 00:22:35,946 --> 00:22:37,546 This is crazy that we're cooking a dish 617 00:22:37,626 --> 00:22:38,786 for Nigella. 618 00:22:38,866 --> 00:22:39,866 Chervil. 619 00:22:39,946 --> 00:22:41,866 Alright, that's it. You've got 60 seconds left. 620 00:22:41,946 --> 00:22:43,306 One minute. 621 00:22:43,386 --> 00:22:45,466 Oh, I love a push. I love it. 622 00:22:45,546 --> 00:22:46,826 No, no, that's OK. Prabha, Prabha, 623 00:22:46,906 --> 00:22:48,186 you need to calm down, OK? 624 00:22:48,266 --> 00:22:49,666 After this Christian, 625 00:22:49,746 --> 00:22:52,626 it is a one in three chance 626 00:22:52,706 --> 00:22:54,426 of being MKR champions. 627 00:22:54,506 --> 00:22:55,986 MARCUS: Go, go, go, go, go, go. COLIN: Here we go. 628 00:22:56,066 --> 00:22:58,386 30 seconds left on the clock! 629 00:22:58,466 --> 00:23:00,466 Sorry, sorry, sorry, sorry. PRABHA: Alright, got it. 630 00:23:00,546 --> 00:23:02,586 Oh, I'm so happy, Tom. They're cooked perfectly. 631 00:23:02,666 --> 00:23:03,866 They're absolutely morish. 632 00:23:05,346 --> 00:23:06,466 COLIN: Come on. 633 00:23:06,546 --> 00:23:07,786 (BEEPING) 634 00:23:07,866 --> 00:23:08,946 SONIA: No, no peas. 635 00:23:09,026 --> 00:23:11,586 MANU, COLIN AND NIGELLA: Ten, nine, eight, 636 00:23:11,666 --> 00:23:15,266 seven, six, five, four, 637 00:23:15,346 --> 00:23:17,386 three, two, one. 638 00:23:17,466 --> 00:23:18,426 Your hands up. MANU: That's it. 639 00:23:18,506 --> 00:23:19,906 Move away from your benches. 640 00:23:19,986 --> 00:23:21,586 COLIN: Move away. 641 00:23:21,666 --> 00:23:23,266 (LAUGHS) RACH: We did it. 642 00:23:23,346 --> 00:23:26,306 (INSTRUMENTAL MUSIC) 643 00:23:28,226 --> 00:23:30,506 MARCUS: That was so stressful. Holy god. 644 00:23:33,426 --> 00:23:34,906 We did it. (LAUGHTER) 645 00:23:37,586 --> 00:23:38,546 RACH: Proud of you. 646 00:23:39,746 --> 00:23:41,026 Well done, teams. 647 00:23:41,106 --> 00:23:42,786 Thank you for your efforts. 648 00:23:42,866 --> 00:23:44,346 And now we'll taste your dishes. 649 00:23:44,426 --> 00:23:45,466 Thanks, guys. 650 00:23:49,346 --> 00:23:54,146 I am so looking forward to trying all four canapes 651 00:23:54,226 --> 00:23:57,786 but I am absolutely dreading 652 00:23:57,866 --> 00:24:00,146 having to send one team home. 653 00:24:01,106 --> 00:24:04,706 Sonia and Marcus, please bring them your canapes. 654 00:24:04,786 --> 00:24:06,106 OK, Mum, let's do it. 655 00:24:11,066 --> 00:24:13,346 I was rattled by that last little bit of cooking. 656 00:24:13,426 --> 00:24:14,506 Thank you. 657 00:24:14,586 --> 00:24:16,746 And I'm not sure if we're going home or not. 658 00:24:16,826 --> 00:24:18,506 It was down to the wire, wasn't it? 659 00:24:18,586 --> 00:24:20,466 I'm a little bit disappointed with the plating 660 00:24:20,546 --> 00:24:23,266 but hopefully the flavour balance is enough. 661 00:24:24,266 --> 00:24:25,426 We shall see. 662 00:24:25,506 --> 00:24:27,266 Remember, one bite. 663 00:24:27,346 --> 00:24:30,306 (SUSPENSEFUL MUSIC) 664 00:24:35,666 --> 00:24:38,626 (SUSPENSEFUL MUSIC CONTINUES) 665 00:24:44,066 --> 00:24:45,186 Sonia and Marcus, 666 00:24:45,266 --> 00:24:48,106 is this enough to get you through to the next round? 667 00:24:48,186 --> 00:24:51,186 I think we've just scraped through. 668 00:24:52,626 --> 00:24:53,706 Thank you. 669 00:24:53,786 --> 00:24:56,066 The first impression that we've given Nigella of our food 670 00:24:56,146 --> 00:24:58,946 was that chip could have been crisper. 671 00:24:59,026 --> 00:25:01,306 MARCUS: I hope that, that doesn't send us home. 672 00:25:02,146 --> 00:25:03,146 Nick and Christian, 673 00:25:03,226 --> 00:25:04,826 can you please bring your salmon tartare? 674 00:25:11,106 --> 00:25:13,106 NICK: The thing that I love about this amuse-bouche, 675 00:25:13,186 --> 00:25:15,546 it's combining two of our strengths, 676 00:25:15,626 --> 00:25:18,426 our tartare and our pita bread. 677 00:25:18,506 --> 00:25:19,906 Are you guys happy? 678 00:25:19,986 --> 00:25:20,946 Yes, chef. Yeah, yes. 679 00:25:21,026 --> 00:25:22,466 Happy with all the textures? 680 00:25:22,546 --> 00:25:24,026 Yep. Yep. 681 00:25:24,106 --> 00:25:25,266 Very confident, boys. 682 00:25:26,026 --> 00:25:27,266 Yeah. Yep. 683 00:25:27,346 --> 00:25:29,626 Well, let's hope you've taken on all our advice. 684 00:25:29,706 --> 00:25:32,666 (SUSPENSEFUL MUSIC) 685 00:25:39,906 --> 00:25:41,986 Something's wrong. 686 00:25:42,066 --> 00:25:44,506 I don't like how long it's taken Manu 687 00:25:44,586 --> 00:25:47,106 to pick up our amuse-bouche. 688 00:25:48,026 --> 00:25:50,986 (SLOW PACED INSTRUMENTAL MUSIC) 689 00:25:56,786 --> 00:26:01,186 I was happy but now I'm starting to worry. 690 00:26:01,266 --> 00:26:02,226 Thank you. 691 00:26:03,346 --> 00:26:06,466 Has all of our work in this competition 692 00:26:06,546 --> 00:26:08,266 just been undone by one bite? 693 00:26:09,306 --> 00:26:11,146 OK, Tommy and Rach, you're up. 694 00:26:11,226 --> 00:26:12,186 Let's go. 695 00:26:19,146 --> 00:26:21,786 There's a lot riding on this one little bite. 696 00:26:21,866 --> 00:26:22,946 Thank you. 697 00:26:23,026 --> 00:26:26,026 Oh, my gosh, I was petrified. 698 00:26:26,106 --> 00:26:29,066 Teamwork, how did it work today? Was it strong? 699 00:26:29,146 --> 00:26:30,706 It was strong. Very proud of us. 700 00:26:30,786 --> 00:26:32,346 We're here for the long run. 701 00:26:32,426 --> 00:26:34,986 Let's hope your stuffed mushroom is enough 702 00:26:35,066 --> 00:26:36,426 to keep you in the competition. 703 00:26:36,506 --> 00:26:39,466 (SUSPENSEFUL MUSIC) 704 00:26:42,986 --> 00:26:45,986 I was sort of worried that we haven't done 705 00:26:46,066 --> 00:26:48,026 enough technical elements 706 00:26:48,106 --> 00:26:50,786 to keep us on par with everyone else's. 707 00:26:50,866 --> 00:26:53,826 (SUSPENSEFUL MUSIC) 708 00:26:54,946 --> 00:26:58,746 My concern is that the simplicity of the single mushroom 709 00:26:59,546 --> 00:27:01,066 may not have been enough. 710 00:27:01,146 --> 00:27:02,506 Thanks, guys. You can head back to your bench. 711 00:27:02,586 --> 00:27:03,946 Thank you. Thank you. 712 00:27:07,146 --> 00:27:08,106 Radha and Prabha, 713 00:27:08,186 --> 00:27:09,826 can you please bring your amuse-bouche, thank you. 714 00:27:16,506 --> 00:27:19,746 RADHA: We were very happy with how everything was tasting. 715 00:27:19,826 --> 00:27:22,026 For me, it was definitely spicy. 716 00:27:22,106 --> 00:27:23,066 Thank you. 717 00:27:23,146 --> 00:27:25,786 But would they think that that's too spicy for one bite? 718 00:27:25,866 --> 00:27:27,946 Are we going to be blown away? 719 00:27:28,026 --> 00:27:29,946 Are our socks gonna be knocked off? 720 00:27:30,026 --> 00:27:31,026 If you're wearing them, 721 00:27:31,106 --> 00:27:33,146 we're hoping that they'll be knocked off. 722 00:27:33,226 --> 00:27:34,466 Let's see. 723 00:27:34,546 --> 00:27:37,506 (SUSPENSEFUL MUSIC) 724 00:27:43,786 --> 00:27:46,746 (SUSPENSEFUL MUSIC CONTINUES) 725 00:27:50,906 --> 00:27:52,746 My heart is beating very loudly. 726 00:27:55,706 --> 00:27:57,906 PRABHA: I see Manu, the chili's hit him. 727 00:27:57,986 --> 00:27:59,266 (CLEARS THROAT) 728 00:28:02,386 --> 00:28:04,906 We don't want our chilli to be so spicy 729 00:28:04,986 --> 00:28:07,306 that it just ruins their palate. 730 00:28:07,386 --> 00:28:08,666 (CLEARS THROAT) 731 00:28:08,746 --> 00:28:11,106 Do you reckon everything's balanced on this dish? 732 00:28:11,186 --> 00:28:12,146 When we tried it, 733 00:28:12,226 --> 00:28:15,666 we believed everything was in harmony and balance. 734 00:28:15,746 --> 00:28:17,826 Which is why we're mildly confident 735 00:28:17,906 --> 00:28:19,426 to serve that to you today. 736 00:28:19,506 --> 00:28:20,906 Mildly. 737 00:28:20,986 --> 00:28:21,986 You think this is mild? 738 00:28:22,946 --> 00:28:24,626 No. On heat, heat wise, no. 739 00:28:25,786 --> 00:28:26,746 Thank you. 740 00:28:27,866 --> 00:28:29,626 This dish could send us home right now. 741 00:28:29,706 --> 00:28:30,666 Yeah. 742 00:28:35,226 --> 00:28:36,706 Have to survive the canape 743 00:28:36,786 --> 00:28:38,466 'cause the grand final is where we wanna go. 744 00:28:39,066 --> 00:28:41,706 This one bite of food will determine our fate 745 00:28:41,786 --> 00:28:42,986 in this competition. 746 00:28:43,826 --> 00:28:45,626 We want this. We wanna win. 747 00:28:45,706 --> 00:28:47,506 Nice to put on that crown. Yeah. 748 00:28:48,586 --> 00:28:51,146 Teams, what we saw in your kitchens 749 00:28:51,226 --> 00:28:53,386 was exactly what we wanted to see. 750 00:28:54,346 --> 00:28:58,826 You each gave us a different sort of canape, 751 00:28:58,906 --> 00:29:02,226 done as well as it can be. 752 00:29:02,306 --> 00:29:05,866 Sadly for one team, that won't be enough. 753 00:29:05,946 --> 00:29:08,306 Because that one bite that you served us 754 00:29:08,386 --> 00:29:10,146 is about to send you home. 755 00:29:12,386 --> 00:29:14,106 Radha and Prabha, 756 00:29:14,186 --> 00:29:16,306 you gave us seekh kebab 757 00:29:16,386 --> 00:29:20,026 with mint yoghurt and roti. 758 00:29:20,906 --> 00:29:23,146 I think you understood the challenge, 759 00:29:23,226 --> 00:29:27,146 you packed a lot into a very little mouthful. 760 00:29:28,146 --> 00:29:30,826 The chilli was a little bit of a surprise. 761 00:29:30,906 --> 00:29:35,586 I think it was a mouthful of explosions of flavours. 762 00:29:35,666 --> 00:29:39,106 Flavour, joy and memories and that's what your canape gave me. 763 00:29:39,186 --> 00:29:40,186 Well done. 764 00:29:40,266 --> 00:29:41,306 I was really happy. 765 00:29:41,386 --> 00:29:44,146 It has definitely sparked a hope in both of us 766 00:29:44,226 --> 00:29:48,146 that we potentially could take out the title of MKR. 767 00:29:48,226 --> 00:29:49,186 Yeah. 768 00:29:50,026 --> 00:29:51,666 Sonia and Marcus, 769 00:29:51,746 --> 00:29:54,906 scallop on potato crisp with pea puree. 770 00:29:54,986 --> 00:29:57,346 The combination of flavours, yum. 771 00:29:57,986 --> 00:29:59,226 The crisp of the potato? 772 00:30:00,506 --> 00:30:01,786 Not so crispy. 773 00:30:01,866 --> 00:30:04,146 I'm glad you actually cut the scallop in half 774 00:30:04,226 --> 00:30:05,506 because I was wondering 775 00:30:05,586 --> 00:30:08,626 how we were gonna fit that rather large scallop 776 00:30:08,706 --> 00:30:10,106 into our mouths. 777 00:30:10,186 --> 00:30:11,186 Thank you. Thank you. 778 00:30:11,266 --> 00:30:12,226 The flavours were right, 779 00:30:12,306 --> 00:30:13,786 yes, the chips could have been a bit more crispy 780 00:30:13,866 --> 00:30:15,026 but we knew that. 781 00:30:16,386 --> 00:30:17,426 Right, Nick and Christian, 782 00:30:17,506 --> 00:30:20,106 you gave us your little pitas 783 00:30:20,186 --> 00:30:22,906 with salmon tartare and taramasalata. 784 00:30:23,946 --> 00:30:27,506 Boys, the texture was very tacky, 785 00:30:27,586 --> 00:30:31,026 you couldn't really tell where the salmon ended 786 00:30:31,106 --> 00:30:33,186 and the tarama began 787 00:30:33,266 --> 00:30:35,026 because it becomes one. 788 00:30:35,106 --> 00:30:37,426 You've got to think about texture more. 789 00:30:40,146 --> 00:30:42,146 The flavours are on point 790 00:30:42,226 --> 00:30:44,226 but we're dropping the ball on the texture 791 00:30:44,306 --> 00:30:47,306 and this is the wrong day to be missing the texture. 792 00:30:47,386 --> 00:30:50,546 (EXHALES DEEPLY) It does not feel good. 793 00:30:50,626 --> 00:30:54,106 There's a high possibility that we are not making it 794 00:30:54,186 --> 00:30:55,666 through this first elimination. 795 00:30:57,106 --> 00:30:59,346 Tommy and Rach, your stuffed mushroom, 796 00:31:00,306 --> 00:31:01,906 very nostalgic, 797 00:31:01,986 --> 00:31:03,826 brought me back to the '70s. 798 00:31:04,786 --> 00:31:06,706 The goat's cheese and mushroom work well, 799 00:31:06,786 --> 00:31:07,786 you had the crumb 800 00:31:07,866 --> 00:31:11,506 but I would've liked the mushroom totally crumbed and deep fried 801 00:31:11,586 --> 00:31:12,906 for that crunch. 802 00:31:13,666 --> 00:31:15,906 You chose something which sounds terribly simple 803 00:31:15,986 --> 00:31:18,346 but it's actually very, very hard to get right 804 00:31:18,426 --> 00:31:20,346 because when you bake a mushroom, 805 00:31:20,426 --> 00:31:21,946 you can't get it crunchy. 806 00:31:23,266 --> 00:31:24,506 Thank you. Thank you. 807 00:31:24,586 --> 00:31:26,866 We've made this dish time and time again 808 00:31:26,946 --> 00:31:28,746 and it's flawless. 809 00:31:28,826 --> 00:31:31,546 So, there was a part of me that was definitely... 810 00:31:31,626 --> 00:31:32,666 ..a little bit taken back 811 00:31:32,746 --> 00:31:34,186 to hear that feedback. 812 00:31:36,226 --> 00:31:39,066 It's been lovely getting to know you all 813 00:31:39,146 --> 00:31:44,666 but unfortunately, we have got a verdict to deliver. 814 00:31:45,306 --> 00:31:49,506 Right now, it's either Tommy and Rach or us. 815 00:31:49,586 --> 00:31:50,946 One of us is going home. 816 00:31:51,026 --> 00:31:52,906 After some considerations, 817 00:31:52,986 --> 00:31:56,826 the team that we all believe fell just behind the others... 818 00:31:58,186 --> 00:31:59,346 ..was... 819 00:32:04,447 --> 00:32:07,567 It's the first elimination of the semi-final 820 00:32:07,647 --> 00:32:10,927 and one team is about to be sent home. 821 00:32:12,007 --> 00:32:13,527 Going head to head with Nick and Christian, 822 00:32:13,607 --> 00:32:15,367 I could feel my heart beating in my throat. 823 00:32:15,447 --> 00:32:17,647 We would love to see them succeed 824 00:32:17,727 --> 00:32:19,367 but we wanna stay in the competition too. 825 00:32:20,727 --> 00:32:22,727 I'm sick in the gut 826 00:32:22,807 --> 00:32:26,567 waiting to hear which team is going home 827 00:32:26,647 --> 00:32:28,687 'cause it's either us or Tommy and Rach. 828 00:32:28,767 --> 00:32:30,807 And I would hate to see them go. 829 00:32:30,887 --> 00:32:33,327 But you know what, I'd prefer for us to stay. 830 00:32:33,407 --> 00:32:36,607 It's been lovely getting to know you all 831 00:32:36,687 --> 00:32:38,487 but unfortunately, 832 00:32:38,567 --> 00:32:41,727 we have got a verdict to deliver. 833 00:32:42,767 --> 00:32:47,487 The team that we all believe fell just behind the others was... 834 00:32:50,887 --> 00:32:52,127 ..Tommy and Rach. 835 00:32:54,047 --> 00:32:57,007 (SLOW PACED MUSIC) 836 00:32:58,087 --> 00:32:59,647 I was really disappointed. 837 00:32:59,727 --> 00:33:01,087 But ultimately, 838 00:33:01,167 --> 00:33:03,847 I just felt an overwhelming sense of pride 839 00:33:03,927 --> 00:33:05,887 that we had made it this far. 840 00:33:06,727 --> 00:33:07,687 How are you guys feeling? 841 00:33:08,887 --> 00:33:10,927 Disappointed but grateful. 842 00:33:11,007 --> 00:33:11,967 Very grateful. 843 00:33:12,047 --> 00:33:15,847 It's been a joy to have you both in the MKR kitchen. 844 00:33:15,927 --> 00:33:17,767 You've been a breath of fresh air 845 00:33:17,847 --> 00:33:18,887 but unfortunately, 846 00:33:18,967 --> 00:33:22,287 your time in this competition has come. 847 00:33:23,687 --> 00:33:25,967 Au revoir and good luck. 848 00:33:26,047 --> 00:33:27,287 (APPLAUSE) Thank you. 849 00:33:30,367 --> 00:33:32,567 The competition has been amazing. 850 00:33:33,167 --> 00:33:37,047 We had highs, we had lows, we've had everything in between. 851 00:33:38,967 --> 00:33:39,927 Well done. 852 00:33:43,007 --> 00:33:44,727 NICK: I'm missing Rach already. 853 00:33:44,807 --> 00:33:47,767 (TENSE MUSIC) 854 00:33:51,047 --> 00:33:54,487 Teams, look at yourselves, 855 00:33:54,567 --> 00:33:57,247 top three, well done. 856 00:33:57,327 --> 00:33:58,287 Top three, Mum. 857 00:33:58,367 --> 00:33:59,407 We're on a podium, no matter what now. 858 00:33:59,487 --> 00:34:01,287 Bronze medal, silver medal, gold medal. 859 00:34:02,247 --> 00:34:05,407 Right, so there are two courses left to be cooked 860 00:34:05,487 --> 00:34:09,567 and two spots in the grand finale up for grabs. 861 00:34:09,647 --> 00:34:13,527 We get to showcase our main and our dessert. 862 00:34:13,607 --> 00:34:16,847 We get to cook more for Nigella. 863 00:34:16,927 --> 00:34:19,047 Teams, you've one hour to serve your mains 864 00:34:19,127 --> 00:34:20,967 and your time starts now. 865 00:34:21,047 --> 00:34:22,487 (BEEP) 866 00:34:24,447 --> 00:34:26,047 Firstly, OK. We made it. 867 00:34:26,127 --> 00:34:27,407 We made it. We survived. 868 00:34:27,487 --> 00:34:29,407 It's time for the cotoletta with tonnato, 869 00:34:29,487 --> 00:34:30,807 I don't wanna cut this thin. 870 00:34:30,887 --> 00:34:32,367 Main, main, OK. We're doing... 871 00:34:32,447 --> 00:34:33,687 The chilli masala crab. 872 00:34:33,767 --> 00:34:36,127 With the rice and a cucumber and onion salad. 873 00:34:36,207 --> 00:34:38,087 Ox tongue, tuna gribiche. Yeah. 874 00:34:38,167 --> 00:34:40,247 What we know now, we need texture. 875 00:34:40,327 --> 00:34:41,487 For main course, 876 00:34:41,567 --> 00:34:42,847 we are serving ox tongue 877 00:34:42,927 --> 00:34:44,127 with tuna gribiche. 878 00:34:44,207 --> 00:34:46,487 My favourite thing about using something like ox tongue, 879 00:34:46,567 --> 00:34:48,567 it's gonna show off what we know about food. 880 00:34:48,647 --> 00:34:50,767 Alright, so if you get started on the spuds, 881 00:34:50,847 --> 00:34:55,047 I'm gonna get started straight away on getting the ox tongue ready. 882 00:34:55,127 --> 00:34:56,087 Yep. 883 00:34:56,167 --> 00:34:57,127 So, usually with ox tongue, 884 00:34:57,207 --> 00:35:00,127 you'd be looking at braising it for a couple of hours. 885 00:35:00,207 --> 00:35:01,367 I don't have a couple of hours. 886 00:35:01,447 --> 00:35:03,207 I've got a matter of minutes. 887 00:35:03,287 --> 00:35:06,767 So, this step for the tongue 888 00:35:07,687 --> 00:35:08,767 is the pressure cook, 889 00:35:09,407 --> 00:35:11,167 couldn't be more fitting for today. 890 00:35:11,247 --> 00:35:14,247 So, I'm putting these ox tongues for the main course 891 00:35:14,327 --> 00:35:16,807 into a pressure cooker and get them braising. 892 00:35:16,887 --> 00:35:18,807 We're gonna go high pressure 893 00:35:18,887 --> 00:35:20,727 because that's gonna cut down our cooking time. 894 00:35:20,807 --> 00:35:21,767 Yep. 895 00:35:21,847 --> 00:35:24,247 This is a really chefy dish. 896 00:35:24,327 --> 00:35:25,767 Cooking and serving something to the judges, 897 00:35:25,847 --> 00:35:28,047 that they eat and cook a lot of themselves... 898 00:35:29,527 --> 00:35:30,887 (EXHALES DEEPLY) 899 00:35:30,967 --> 00:35:32,727 ..it's nerve wracking. 900 00:35:32,807 --> 00:35:34,247 Everybody's gonna be under pressure soon. 901 00:35:34,327 --> 00:35:36,567 I don't know how that tongue is gonna get cooked in time. 902 00:35:36,647 --> 00:35:38,007 Under pressure. 903 00:35:38,087 --> 00:35:41,327 I know. Even that, even so. 904 00:35:41,407 --> 00:35:42,887 Have you ever cooked a tongue in a pressure cooker, 905 00:35:42,967 --> 00:35:44,247 will it explode? No, I don't know. 906 00:35:44,327 --> 00:35:45,887 I like to see what's going on in the pot. 907 00:35:45,967 --> 00:35:47,447 I know, I know. I don't like being left out. 908 00:35:51,487 --> 00:35:52,967 (BEEPING) 909 00:35:53,047 --> 00:35:55,007 This is for the rice. Go put it on there. 910 00:35:55,087 --> 00:35:56,047 For the main course, 911 00:35:56,127 --> 00:36:00,167 we're making a chilli masala crab with rice and cucumber 912 00:36:00,247 --> 00:36:01,247 and onion salad. 913 00:36:01,327 --> 00:36:03,967 I'm just gonna start working on getting the spices ready, 914 00:36:04,047 --> 00:36:05,207 OK? PRABHA: Go for it. 915 00:36:05,287 --> 00:36:06,567 This is a very important dish 916 00:36:06,647 --> 00:36:08,447 because this is a dish Mum has entrusted 917 00:36:08,527 --> 00:36:09,727 with a beautiful recipe. 918 00:36:09,807 --> 00:36:11,327 I really need this to work. 919 00:36:11,407 --> 00:36:15,647 If we don't do this dish well we're letting Mum's flavours down, 920 00:36:15,727 --> 00:36:17,447 we're letting her stories down, 921 00:36:17,527 --> 00:36:18,607 we're letting Dad down, 922 00:36:18,687 --> 00:36:21,887 you know, there's so much things riding on this chilli masala crab 923 00:36:21,967 --> 00:36:24,687 that there is no other option but to do it well. 924 00:36:24,767 --> 00:36:27,007 OK, rice is going in on the 46th minute. 925 00:36:27,087 --> 00:36:28,847 OK? OK. 926 00:36:28,927 --> 00:36:33,967 That chilli masala crab sauce is so rich and spicy. 927 00:36:34,047 --> 00:36:35,647 It's very important to balance the flavours 928 00:36:35,727 --> 00:36:37,527 of this right now, 929 00:36:37,607 --> 00:36:38,567 for... (COUGHS) 930 00:36:38,647 --> 00:36:39,687 ..for the main, because essentially, 931 00:36:39,767 --> 00:36:42,287 it will either make or break the dish. 932 00:36:42,367 --> 00:36:43,327 (COUGHS) 933 00:36:44,327 --> 00:36:46,447 Oh, the chillies are starting to get to me now. 934 00:36:47,247 --> 00:36:48,207 Yep. 935 00:36:48,287 --> 00:36:51,687 So, Radha and Prabha have got a chilli masala crab. 936 00:36:51,767 --> 00:36:54,367 Can you just smell the curry leaves that are getting fried? 937 00:36:54,447 --> 00:36:55,407 Yes. Mm. 938 00:36:55,487 --> 00:36:56,927 Yes. Stunning. 939 00:36:57,007 --> 00:36:59,087 RADHA: Alright, I need this to cook. 940 00:36:59,167 --> 00:37:01,767 I think they are very strategic cooks 941 00:37:01,847 --> 00:37:05,567 because if they get that sauce for the curry, right now, 942 00:37:06,367 --> 00:37:07,767 they don't have to do anything else to it. 943 00:37:07,847 --> 00:37:08,887 The rest is just, yeah. 944 00:37:08,967 --> 00:37:11,807 And then all they're doing is letting the crab cook 945 00:37:11,887 --> 00:37:15,087 in the, you know, gently in the heat of the sauce. 946 00:37:15,167 --> 00:37:18,327 They are the secret assassins of flavour. 947 00:37:19,327 --> 00:37:20,727 (BEEPING) 948 00:37:23,127 --> 00:37:24,887 OK, so, Mum, my batter for the pork is done. 949 00:37:24,967 --> 00:37:25,927 I'm about to coat them. 950 00:37:26,007 --> 00:37:27,247 I'm just bashing them a little thinner 951 00:37:27,327 --> 00:37:29,367 so they cook a little bit more evenly and consistently. 952 00:37:29,447 --> 00:37:32,207 For the main, we are cooking, pork cotoletta tonnato 953 00:37:32,287 --> 00:37:33,447 with fennel salad. 954 00:37:34,927 --> 00:37:35,887 Now, Mum, what do you think 955 00:37:35,967 --> 00:37:38,207 of the fact that we're serving a schnitzel 956 00:37:38,287 --> 00:37:39,287 in a semi-final? 957 00:37:39,367 --> 00:37:41,527 Well, it's a cotoletta actually 958 00:37:41,607 --> 00:37:42,807 and... Very similar. 959 00:37:42,887 --> 00:37:44,287 Very, very similar 960 00:37:44,367 --> 00:37:47,367 but I think it seems humble but it is... 961 00:37:47,447 --> 00:37:49,567 Full of flavour and it's very us, Mum. 962 00:37:49,647 --> 00:37:53,527 A pork cotoletta is just a schnitzel, 963 00:37:53,607 --> 00:37:56,247 jazzed up Italian style, that's it. 964 00:37:56,327 --> 00:37:57,647 Schnitzel was one of my favourite dishes to eat. 965 00:37:57,727 --> 00:37:58,687 Like, I love it. 966 00:37:58,767 --> 00:38:00,967 So we've been able to soup this recipe up 967 00:38:01,047 --> 00:38:02,447 and make it full of flavour. 968 00:38:02,527 --> 00:38:03,727 I think it's, 969 00:38:03,807 --> 00:38:06,167 particularly with that sauce, gonna be very well received. 970 00:38:06,247 --> 00:38:08,847 Pork is prepped, crumbed, ready to fry. 971 00:38:08,927 --> 00:38:10,127 So Mum, I'm gonna crack up the egg 972 00:38:10,207 --> 00:38:12,687 and make the mayonnaise for the tonnato, Mum. 973 00:38:12,767 --> 00:38:13,727 A tonnato sauce, 974 00:38:13,807 --> 00:38:16,727 which is a rich, smooth, creamy tuna sauce. 975 00:38:16,807 --> 00:38:18,527 We sometimes just use it as a dip. 976 00:38:19,127 --> 00:38:20,527 I'm about to blend up all the ingredients 977 00:38:20,607 --> 00:38:22,807 for the tonnato sauce. 978 00:38:22,887 --> 00:38:24,607 I think it might a bit more tuna. 979 00:38:24,687 --> 00:38:25,647 How do you feel, Mum? 980 00:38:25,727 --> 00:38:29,007 We just need to stay focused. 981 00:38:29,087 --> 00:38:30,367 Well, we learned in the last cook 982 00:38:30,447 --> 00:38:33,247 that time management is massively important. 983 00:38:33,327 --> 00:38:34,407 And I'll start frying soon, 984 00:38:34,487 --> 00:38:36,247 but I was hoping we'd have more of this salad done. 985 00:38:36,327 --> 00:38:38,607 We just gotta work a little bit faster, I think. 986 00:38:42,527 --> 00:38:43,767 Alright, I'm just gonna stir this. 987 00:38:43,847 --> 00:38:45,367 I need to taste this. Yep. 988 00:38:45,447 --> 00:38:46,567 Taste everything. 989 00:38:46,647 --> 00:38:48,087 Mm, can you taste that? 990 00:38:52,127 --> 00:38:53,087 That's good, isn't it? 991 00:38:53,887 --> 00:38:54,847 Bit of jaggery for that curry. 992 00:38:54,927 --> 00:38:56,447 Yeah, we'll have some jaggery in here, 993 00:38:56,527 --> 00:38:57,567 but I need the crab. 994 00:38:57,647 --> 00:38:59,367 The crab. (RADHA COUGHS) 995 00:38:59,447 --> 00:39:01,167 And I can now feel the heat in my throat. 996 00:39:01,247 --> 00:39:03,847 The masala was definitely spicy. 997 00:39:03,927 --> 00:39:06,847 It kicks you right straight in the throat. 998 00:39:06,927 --> 00:39:08,247 OK, now put it in. 999 00:39:08,327 --> 00:39:09,327 Put it in. Put it in. 1000 00:39:10,447 --> 00:39:11,767 Alright, let's pop it in now. 1001 00:39:12,727 --> 00:39:15,207 Radha and Prabha, they're using blue swimmer crab, 1002 00:39:15,287 --> 00:39:19,127 which is an absolutely amazing, amazing seafood in Australia. 1003 00:39:19,207 --> 00:39:20,207 I'm looking forward to that. 1004 00:39:20,287 --> 00:39:21,247 But... COLIN: It's gonna get messy. 1005 00:39:21,327 --> 00:39:22,487 It's gonna get messy. Sorry. 1006 00:39:22,567 --> 00:39:23,607 (LAUGHS) 1007 00:39:23,687 --> 00:39:25,367 It cooks very quickly. 1008 00:39:25,447 --> 00:39:26,887 So, if you leave it in the curry for too long, 1009 00:39:26,967 --> 00:39:28,487 it could just disintegrate. Yeah, yeah. 1010 00:39:28,567 --> 00:39:29,527 Last minute. Yeah. 1011 00:39:29,607 --> 00:39:31,687 Go get the coconut cream, put the lid on that. 1012 00:39:31,767 --> 00:39:33,487 I've got your jaggery happening. 1013 00:39:33,567 --> 00:39:34,767 I'm not sure how much jaggery you need, 1014 00:39:34,847 --> 00:39:36,247 so I'm giving you as much as I can, OK? 1015 00:39:36,327 --> 00:39:37,287 That's enough. 1016 00:39:37,367 --> 00:39:40,047 Jaggery is basically cane sugar, 1017 00:39:40,127 --> 00:39:42,047 and it just adds that level of sweetness 1018 00:39:42,127 --> 00:39:43,087 like sugar can't. 1019 00:39:47,687 --> 00:39:49,007 OK, great. 1020 00:39:49,087 --> 00:39:51,207 The thing that Mum told us about the crab 1021 00:39:51,287 --> 00:39:52,647 is that it needs to rest, OK? 1022 00:39:52,727 --> 00:39:55,247 And that's literally the last element 1023 00:39:55,327 --> 00:39:56,607 to cooking this crab. 1024 00:39:56,687 --> 00:39:57,847 But I need to keep the lid on it. 1025 00:40:00,007 --> 00:40:01,407 The chilli masala crab... 1026 00:40:02,087 --> 00:40:05,327 ..is all dependent on the spices and the balance of it, 1027 00:40:05,407 --> 00:40:09,247 and then being infused into the crab during the resting time. 1028 00:40:09,327 --> 00:40:12,327 And so it literally can make or break this dish at this point. 1029 00:40:12,407 --> 00:40:13,367 At this stage, 1030 00:40:13,447 --> 00:40:15,527 I am literally holding my breath right now. 1031 00:40:24,880 --> 00:40:27,800 Teams, that's it, you've got 30 minutes left. 1032 00:40:29,840 --> 00:40:31,920 And right now, all I can hear in the back of my head, 1033 00:40:32,000 --> 00:40:34,840 is Mum telling us to hurry the hell up. 1034 00:40:34,920 --> 00:40:36,160 (PRABHA LAUGHS) CHRISTIAN: Halfway through. 1035 00:40:36,240 --> 00:40:38,160 We're looking pretty good right now, Nico. 1036 00:40:38,240 --> 00:40:39,600 NICK: Yes, we are. 1037 00:40:39,680 --> 00:40:40,640 MARCUS: Let's do it, Mum. 1038 00:40:40,720 --> 00:40:42,640 I gotta work fast, gotta work fast. 1039 00:40:42,720 --> 00:40:44,960 So half the time it's gone. 1040 00:40:45,040 --> 00:40:48,600 Do we put all our effort into this course now, 1041 00:40:48,680 --> 00:40:50,120 or worry about later on? 1042 00:40:50,200 --> 00:40:52,840 NIGELLA: See there's dessert and the main course. 1043 00:40:52,920 --> 00:40:54,160 There so much work 1044 00:40:54,240 --> 00:40:56,800 that you've gotta be clever how you organise yourself. 1045 00:40:59,400 --> 00:41:01,880 Alright, we're gonna start on dessert right now 1046 00:41:01,960 --> 00:41:03,200 and we've gotta put that in the fridge 1047 00:41:03,280 --> 00:41:04,600 and let that set, OK? 1048 00:41:04,680 --> 00:41:05,880 Which cream did you use? 1049 00:41:05,960 --> 00:41:07,360 It was this one. 1050 00:41:07,440 --> 00:41:08,680 For dessert, we are serving 1051 00:41:08,760 --> 00:41:11,120 our rosewater and cardamom panna cotta 1052 00:41:11,200 --> 00:41:13,080 with a pistachio crumb. 1053 00:41:13,160 --> 00:41:14,120 Two cups, yes? 1054 00:41:14,200 --> 00:41:16,040 Yes, yes, two cups of heavy cream. 1055 00:41:16,120 --> 00:41:19,040 It's a dessert that I have concocted myself, 1056 00:41:19,120 --> 00:41:20,720 and it's a fusion dessert. 1057 00:41:20,800 --> 00:41:24,360 It's a western panna cotta, but with some Indian flavours. 1058 00:41:24,440 --> 00:41:25,720 I've got this much cardamom. 1059 00:41:25,800 --> 00:41:26,920 All of bit? Yeah, all of it. 1060 00:41:27,000 --> 00:41:29,760 We might potentially be needing a little bit more. 1061 00:41:29,840 --> 00:41:31,240 The dessert is us. 1062 00:41:31,320 --> 00:41:35,160 We somehow have to incorporate me and Prabha on a plate. 1063 00:41:35,240 --> 00:41:36,320 And then we... What we're gonna do is, 1064 00:41:36,400 --> 00:41:38,960 then we're gonna put some rose water in there as well. 1065 00:41:39,040 --> 00:41:40,880 It's just a couple of drops of rose water, 1066 00:41:40,960 --> 00:41:43,960 otherwise, it will overpower with the perfume taste. 1067 00:41:44,040 --> 00:41:45,400 I'm pouring it in now, OK? 1068 00:41:46,720 --> 00:41:48,360 I'll hold it for you. Just inside. 1069 00:41:48,440 --> 00:41:49,440 Yep, you've got it. 1070 00:41:50,280 --> 00:41:52,280 I'm kind of nervous about our dessert 1071 00:41:52,360 --> 00:41:54,640 because we stuffed it up in our instant restaurant. 1072 00:41:55,600 --> 00:41:57,080 Panna cotta needs to be enough time 1073 00:41:57,160 --> 00:41:59,800 for it to set beautifully and have that nice wobble. 1074 00:41:59,880 --> 00:42:03,160 Set it in now. I'm just horrified right now. 1075 00:42:03,240 --> 00:42:05,640 If that dessert is not set in that fridge, 1076 00:42:05,720 --> 00:42:07,560 we're gonna have a sloppy panna cotta, 1077 00:42:07,640 --> 00:42:09,640 then our dessert is in jeopardy, 1078 00:42:09,720 --> 00:42:11,360 and we're going home. Yeah. 1079 00:42:12,560 --> 00:42:15,360 After the curry, a panna cotta. 1080 00:42:15,440 --> 00:42:18,000 It's exactly the right finish to that menu. 1081 00:42:22,080 --> 00:42:23,840 OK, I'm gonna start on the meringue now. 1082 00:42:23,920 --> 00:42:27,000 For dessert, we are making a hazelnut dacquoise 1083 00:42:27,080 --> 00:42:30,200 with a chocolate, hazelnut mousse. 1084 00:42:30,280 --> 00:42:31,880 You are toasting the hazelnuts? Yeah. 1085 00:42:32,640 --> 00:42:34,680 Now, I'm gonna add a little bit of vanilla 1086 00:42:34,760 --> 00:42:37,560 from these gorgeous plump pods. 1087 00:42:37,640 --> 00:42:42,800 A dacquoise is a cross between a macaron and a sponge cake. 1088 00:42:42,880 --> 00:42:44,480 It's a little bit like a meringue, 1089 00:42:44,560 --> 00:42:46,840 and it's generally got toasted nuts through it. 1090 00:42:46,920 --> 00:42:50,160 It needs at least 45 minutes in the oven, 1091 00:42:50,240 --> 00:42:53,440 and then they can't be warm when you put the mousse filling 1092 00:42:53,520 --> 00:42:56,160 because otherwise, you will have melted mousse. 1093 00:42:56,840 --> 00:42:58,560 So, if I don't get this done now, 1094 00:42:58,640 --> 00:43:01,120 we don't really have a base for our dessert. 1095 00:43:02,240 --> 00:43:03,480 So, I've finished the meringue. 1096 00:43:03,560 --> 00:43:05,000 I'm about to pipe it. 1097 00:43:05,080 --> 00:43:07,840 Sonia and Marcus has got their meringues. 1098 00:43:07,920 --> 00:43:09,640 Looks the most confident I've seen now. 1099 00:43:09,720 --> 00:43:11,000 Here we go, she's in her element now. 1100 00:43:11,080 --> 00:43:12,320 Absolutely. 1101 00:43:12,400 --> 00:43:15,000 I'm happy with the meringue the way it is. 1102 00:43:15,080 --> 00:43:16,840 If I can get these into the oven, 1103 00:43:16,920 --> 00:43:19,000 that's one less thing to worry about. 1104 00:43:19,080 --> 00:43:22,520 I was hoping to make the mousse for my dessert, 1105 00:43:22,600 --> 00:43:23,560 but there'll be no time. 1106 00:43:23,640 --> 00:43:25,880 We have to get moving with this main course, 1107 00:43:25,960 --> 00:43:27,120 and get it on the plate. 1108 00:43:30,880 --> 00:43:32,600 Yeah, I'm gonna get these ox tongues out. 1109 00:43:32,680 --> 00:43:36,240 For main course, we are serving ox tongue with tuna gribiche. 1110 00:43:36,320 --> 00:43:37,280 This is a weird dish. 1111 00:43:37,360 --> 00:43:39,840 It's offal, it's tuna, and it's delicious. 1112 00:43:40,640 --> 00:43:43,280 But the major worry right now, 1113 00:43:43,360 --> 00:43:45,200 has that ox tongue had enough time to cook? 1114 00:43:55,200 --> 00:43:56,440 Opening up the pressure cookers. 1115 00:43:57,760 --> 00:43:59,880 NICK: It's cooked. It is cooked. 1116 00:43:59,960 --> 00:44:02,680 Thank God the tongue is cooked. 1117 00:44:02,760 --> 00:44:04,680 It feels exactly like I want it to. 1118 00:44:04,760 --> 00:44:07,280 It's got that corn beef consistency. 1119 00:44:07,360 --> 00:44:09,200 Now, the skin's coming off this really well. 1120 00:44:10,120 --> 00:44:11,080 So Nick and Christian 1121 00:44:11,160 --> 00:44:14,000 have got ox tongue with tuna gribiche. 1122 00:44:14,080 --> 00:44:17,680 The key of cooking the tongue is braising it well. 1123 00:44:17,760 --> 00:44:19,640 If it's not braised, then it's gonna be chewy. 1124 00:44:19,720 --> 00:44:20,680 I know. 1125 00:44:20,760 --> 00:44:23,040 COLIN: And then you take that outer casing of... 1126 00:44:23,120 --> 00:44:24,760 NIGELLA: That membrane really needs to come off. 1127 00:44:24,840 --> 00:44:26,520 The outside has to come off 'cause you don't eat it. 1128 00:44:26,600 --> 00:44:28,320 And then you've got that succulent meats. 1129 00:44:28,400 --> 00:44:29,640 I love tongue. 1130 00:44:29,720 --> 00:44:30,960 Yeah, love it, love it. 1131 00:44:32,080 --> 00:44:35,240 I'm just slicing it into mouth-sized bite. 1132 00:44:36,240 --> 00:44:38,400 And I'm gonna chuck this in the oven to keep it warm. 1133 00:44:38,480 --> 00:44:39,920 I'm gonna turn down the temperature of the oven, 1134 00:44:40,000 --> 00:44:41,920 and leave the tongue in there just to rest. 1135 00:44:42,640 --> 00:44:43,880 Nice and soft? NICK: Yeah. 1136 00:44:44,520 --> 00:44:48,240 Because if this isn't perfect, moist, gelatinous goodness, 1137 00:44:48,320 --> 00:44:49,280 it's over. 1138 00:44:49,920 --> 00:44:53,880 Nick and Christian, just put the tongue in the oven. 1139 00:44:53,960 --> 00:44:54,920 COLIN: Yes. 1140 00:44:55,000 --> 00:44:58,400 Not covered with the liquid, and so it will get dry. 1141 00:44:58,480 --> 00:45:01,640 Maybe their ambition outstrips their abilities. 1142 00:45:01,720 --> 00:45:03,520 I think so. I have a terrible feeling. 1143 00:45:03,600 --> 00:45:04,560 I hope not. 1144 00:45:06,640 --> 00:45:08,880 The pork for the main, Mum, I need to start cooking now. 1145 00:45:08,960 --> 00:45:09,920 If I don't do schnitzel, 1146 00:45:10,000 --> 00:45:11,960 it's gonna be the same story... SONIA: Yep, great, start. 1147 00:45:12,040 --> 00:45:13,400 I'm gonna fry two minutes on each side, Mum, 1148 00:45:13,480 --> 00:45:14,640 to just do a tester. Yep. 1149 00:45:14,720 --> 00:45:17,080 MARCUS: Obviously, the schnitzel is a bit thick. 1150 00:45:17,160 --> 00:45:18,320 If something goes wrong, 1151 00:45:18,400 --> 00:45:20,400 we should have the backup plan for the oven ready. 1152 00:45:20,480 --> 00:45:21,920 Yep. 1153 00:45:22,000 --> 00:45:25,560 I'm slightly worried that pork is too thick, 1154 00:45:25,640 --> 00:45:29,280 and I don't see how they can cook it without burning the crumbs. 1155 00:45:29,360 --> 00:45:30,760 It's a lot of pork. 1156 00:45:31,520 --> 00:45:32,520 25. 1157 00:45:32,600 --> 00:45:34,520 I don't think this pork is cooked yet. 1158 00:45:35,200 --> 00:45:36,200 Mum, I've checked the temp. 1159 00:45:36,280 --> 00:45:39,280 It's almost golden brown now, but it's way undercooked. 1160 00:45:39,360 --> 00:45:40,520 So I'll get 'em golden brown, 1161 00:45:40,600 --> 00:45:41,960 and then I'll chuck 'em in the oven to finish. 1162 00:45:42,040 --> 00:45:43,840 That way it's not burning on the outside, OK? 1163 00:45:44,920 --> 00:45:46,160 Hello, there. 1164 00:45:46,240 --> 00:45:47,200 Tell me, what are you do... 1165 00:45:47,280 --> 00:45:49,560 Are you gonna steep those in anything? 1166 00:45:49,640 --> 00:45:51,400 The Nigella's in my kitchen. 1167 00:45:51,480 --> 00:45:53,320 Someone that I've watched from afar, 1168 00:45:53,400 --> 00:45:55,120 who I've read all her books. 1169 00:45:55,200 --> 00:45:56,480 And are you serving them like that 1170 00:45:56,560 --> 00:45:59,640 or are you going to cut them in any way, or? 1171 00:45:59,720 --> 00:46:00,920 I reckon we might serve them whole. 1172 00:46:01,000 --> 00:46:02,440 I get it, she's your idol, 1173 00:46:02,520 --> 00:46:04,520 but we are in crunch time now. 1174 00:46:04,600 --> 00:46:06,920 Yes... Keep moving, Mum, please. 1175 00:46:07,000 --> 00:46:08,040 Can you just clear the bench? Yep. 1176 00:46:08,120 --> 00:46:09,280 We'll unclutter our heads. 1177 00:46:09,360 --> 00:46:10,560 Yep. (SONIA SIGHS) 1178 00:46:10,640 --> 00:46:12,600 It'll work actually a lot faster. Sure. 1179 00:46:12,680 --> 00:46:13,720 He's bossy, isn't he? 1180 00:46:14,320 --> 00:46:15,960 I could have actually killed you in that moment. 1181 00:46:16,040 --> 00:46:17,880 It's just, it's such a hard balance 1182 00:46:17,960 --> 00:46:20,840 'cause you never want to be the rude son who tells his mum off. 1183 00:46:20,920 --> 00:46:23,760 Marcus, it's very good that you are confident, 1184 00:46:23,840 --> 00:46:24,840 but you must remember 1185 00:46:24,920 --> 00:46:27,600 that your mum has been cooking for a lot longer than you have. 1186 00:46:27,680 --> 00:46:28,640 Did you hear that? 1187 00:46:28,720 --> 00:46:29,920 And she does know what she's talking about. 1188 00:46:30,000 --> 00:46:30,960 You're right, you're right. 1189 00:46:31,040 --> 00:46:32,520 But sometimes, if there's no leader, then we go nowhere. 1190 00:46:32,600 --> 00:46:35,040 No, that's true, but with respect. 1191 00:46:35,120 --> 00:46:36,280 Yeah, of course. 1192 00:46:36,360 --> 00:46:37,320 Thank you, Nigella. 1193 00:46:37,400 --> 00:46:38,920 We are in a cooking competition right now, 1194 00:46:39,000 --> 00:46:40,080 and there's things to do. 1195 00:46:42,000 --> 00:46:44,520 OK, guys. Ten minutes left on the clock! 1196 00:46:44,600 --> 00:46:45,560 Come on! 1197 00:46:45,640 --> 00:46:48,920 Ten, and you need to leave yourself time to plate. 1198 00:46:49,000 --> 00:46:49,960 SONIA: Come on, you're letting... 1199 00:46:50,040 --> 00:46:51,040 Chuck it in, chuck it in, chuck it in. 1200 00:46:51,120 --> 00:46:53,280 I worry that the pork won't cook properly. 1201 00:46:53,360 --> 00:46:54,440 OK, so that's two. 1202 00:46:54,520 --> 00:46:57,440 We need these pork done in time, otherwise, we're going home. 1203 00:46:57,520 --> 00:46:58,640 Let me just check the temp. 1204 00:46:58,720 --> 00:46:59,760 I'm feeling flustered. 1205 00:46:59,840 --> 00:47:01,200 This is gonna be a tight one again. 1206 00:47:05,905 --> 00:47:07,585 Teams, you got five minutes left. 1207 00:47:07,665 --> 00:47:10,345 Try everything before you serve it to us. 1208 00:47:10,425 --> 00:47:12,705 The cabbage for the choucroute is cooked. 1209 00:47:12,785 --> 00:47:14,345 Potato is done. 1210 00:47:14,425 --> 00:47:19,025 Cabbage and the potatoes, they need to be crunchy. 1211 00:47:19,105 --> 00:47:20,945 You happy with that ox tongue? CHRISTIAN: Yeah. 1212 00:47:21,785 --> 00:47:23,425 Wait, don't do that just yet, OK? 1213 00:47:23,505 --> 00:47:24,585 We've got to put some rice. 1214 00:47:24,665 --> 00:47:25,945 How you gonna wanna put the rice on? 1215 00:47:26,825 --> 00:47:29,585 Mum, these are pretty much cooked, almost. 1216 00:47:29,665 --> 00:47:30,865 So can you get the plates on the table, Mum? 1217 00:47:30,945 --> 00:47:31,905 Otherwise, we're not gonna be able 1218 00:47:31,985 --> 00:47:33,265 to present as well as we want. Yes, Marcus. 1219 00:47:33,345 --> 00:47:34,345 Doof, doof, doof. 1220 00:47:34,425 --> 00:47:37,865 Fryer, oven, plate, fryer, oven plate. 1221 00:47:37,945 --> 00:47:39,305 And I'm just going up and down, up... 1222 00:47:39,385 --> 00:47:41,745 I don't know why it had to be so complicated. 1223 00:47:41,825 --> 00:47:44,705 You've got to leave yourself time to plate. 1224 00:47:46,345 --> 00:47:47,545 So, I'm feeling pretty good. 1225 00:47:47,625 --> 00:47:50,025 We've got those differences in texture and flavour. 1226 00:47:50,105 --> 00:47:52,385 We've got everything that's gonna play with each other. 1227 00:47:52,465 --> 00:47:54,945 We don't have time to think about how we want to present this. 1228 00:47:55,025 --> 00:47:57,385 We just need to get everything on the plate. 1229 00:47:57,465 --> 00:47:58,905 Let's start plating the crab now. 1230 00:47:59,825 --> 00:48:01,225 OK, Mum, that's the one that's gone back in the oven. 1231 00:48:01,305 --> 00:48:02,465 Other than that, the rest are cooked. 1232 00:48:02,545 --> 00:48:03,545 Two minutes, guys! 1233 00:48:03,625 --> 00:48:04,985 Let's go, push! 1234 00:48:05,065 --> 00:48:06,305 I do apologise for using my hands, 1235 00:48:06,385 --> 00:48:07,385 but at this stage, 1236 00:48:07,465 --> 00:48:08,425 my hands are the only things 1237 00:48:08,505 --> 00:48:10,185 the can grab these finicky little pieces. 1238 00:48:10,785 --> 00:48:12,425 I think Mum would be very proud. 1239 00:48:13,585 --> 00:48:16,905 Alright, teams, you've got one minute left! 1240 00:48:17,945 --> 00:48:19,905 COLIN: Come on, guys, one minute! 1241 00:48:19,985 --> 00:48:21,385 You've got it. Move over, move over. 1242 00:48:21,465 --> 00:48:23,905 CHRISTIAN: Alright, Nicko, this is looking really nice on a plate. 1243 00:48:23,985 --> 00:48:26,305 There's colour differences, there's textural differences. 1244 00:48:28,225 --> 00:48:30,425 Mum, I know we've got stress, but I'm very proud of you. 1245 00:48:30,505 --> 00:48:32,545 Alright, can you just look, last look. 1246 00:48:32,625 --> 00:48:33,865 Just bring it a bit closer. 1247 00:48:33,945 --> 00:48:38,385 GROUP: Ten, nine, eight, seven, six, 1248 00:48:38,465 --> 00:48:42,505 five, four, three, two, one. 1249 00:48:42,585 --> 00:48:43,825 That's it, time. 1250 00:48:43,905 --> 00:48:45,105 Move away from your benches. 1251 00:48:47,425 --> 00:48:48,385 (NICK SIGHS) 1252 00:48:49,465 --> 00:48:50,425 Are you OK? My God. 1253 00:48:50,505 --> 00:48:51,505 (RAHBA EXHALES) 1254 00:48:51,585 --> 00:48:52,825 Just breathe now. Just give me a hug. 1255 00:48:52,905 --> 00:48:54,665 Oh, my god. Well done. 1256 00:48:54,745 --> 00:48:56,385 MARCUS: That was the quickest... SONIA: I'm too old for this. 1257 00:48:56,465 --> 00:48:58,905 That was the quickest hour I think I've ever gone through. 1258 00:48:58,985 --> 00:49:00,865 I'm proud that we got that dish out, 1259 00:49:00,945 --> 00:49:04,105 and we just have to sit and wait now, 1260 00:49:04,185 --> 00:49:06,345 and see what the judges actually think. 1261 00:49:08,705 --> 00:49:10,465 Let's try the first dish, shall we? 1262 00:49:10,545 --> 00:49:12,345 We're gonna start with Sonia and Marcus. 1263 00:49:17,425 --> 00:49:19,225 We're happy that the mains are out. 1264 00:49:19,305 --> 00:49:20,825 We just don't like the way we're feeling. 1265 00:49:22,065 --> 00:49:23,345 MARCUS: I don't feel confident. 1266 00:49:24,225 --> 00:49:26,385 Serving undercooked pork is my biggest fear. 1267 00:49:27,145 --> 00:49:28,625 Bon appetit. Thank you. 1268 00:49:34,345 --> 00:49:36,185 That is cooked to perfection though. 1269 00:49:46,865 --> 00:49:50,105 This is what I think Sonia cooks for her family. 1270 00:49:50,745 --> 00:49:52,425 And, I mean, if I went to Sonia's house, 1271 00:49:52,505 --> 00:49:53,905 I'd be very happy. 1272 00:49:53,985 --> 00:49:55,545 I mean, it is lovely and juicy. 1273 00:49:56,265 --> 00:49:57,785 It's still crisp on the outside, 1274 00:49:57,865 --> 00:49:58,825 it's pink in the middle. 1275 00:49:58,905 --> 00:50:02,025 That's everything you want from a pork cutlet. 1276 00:50:02,105 --> 00:50:06,185 But this tonnato, this is not quite how it should be. 1277 00:50:07,745 --> 00:50:08,945 A tonnato, normally, 1278 00:50:09,025 --> 00:50:11,025 is satiny and smooth. 1279 00:50:11,105 --> 00:50:13,305 Now, I think there's a teeny bit of graininess. 1280 00:50:13,385 --> 00:50:14,345 OK. 1281 00:50:14,425 --> 00:50:15,705 But I have to say, 1282 00:50:15,785 --> 00:50:19,745 I think the fennel and apple work very well. 1283 00:50:19,825 --> 00:50:21,705 Really, I think it's a good dish. 1284 00:50:21,785 --> 00:50:23,305 It's a happy plate of food. 1285 00:50:23,385 --> 00:50:24,825 Yes. 1286 00:50:24,905 --> 00:50:26,585 Alright, oh, let's try the next dish. 1287 00:50:28,185 --> 00:50:29,625 So, we've got Nick and Christian. 1288 00:50:33,945 --> 00:50:36,865 CHRISTIAN: This is such an outside-of-the-box dish. 1289 00:50:37,505 --> 00:50:38,985 That's what I'm hoping... 1290 00:50:39,585 --> 00:50:43,305 ..will put us above the other dishes that have been served. 1291 00:50:43,385 --> 00:50:44,345 NIGELLA: Thank you. 1292 00:50:44,985 --> 00:50:46,105 We are taking a gamble. 1293 00:50:47,705 --> 00:50:49,505 Course we are, it's a competition. 1294 00:50:50,465 --> 00:50:51,865 Let's have a look at this tongue. 1295 00:50:57,585 --> 00:50:59,625 That tongue is cooked beautifully. 1296 00:50:59,705 --> 00:51:00,665 The texture's good. 1297 00:51:01,705 --> 00:51:04,225 So, I was worried about the tongue, when they'd sliced it, 1298 00:51:04,305 --> 00:51:06,345 and they'd put it back in the oven, and it wasn't covered. 1299 00:51:06,425 --> 00:51:07,385 I was worried, yeah. 1300 00:51:07,465 --> 00:51:09,305 Because if it dries out it's not a very nice piece of meat. 1301 00:51:09,385 --> 00:51:11,465 But this is moist, succulent. 1302 00:51:11,545 --> 00:51:14,345 It could've been nice pan-fried to bring a bit of caramelisation. 1303 00:51:14,425 --> 00:51:15,905 Or a bit of chargrill in there. 1304 00:51:15,985 --> 00:51:17,625 Yes, but I have to say, 1305 00:51:17,705 --> 00:51:19,505 I do think they listened... 1306 00:51:20,545 --> 00:51:21,865 The texture. ..when we're talking about texture 1307 00:51:21,945 --> 00:51:24,225 because these little bits of potato chips, 1308 00:51:24,305 --> 00:51:25,985 which are not going soggy, 1309 00:51:26,065 --> 00:51:28,145 they're having that crunch at the end. 1310 00:51:28,225 --> 00:51:30,945 The cabbage has still got a bit of texture, bit of acidity, 1311 00:51:31,025 --> 00:51:31,985 that's what you want. 1312 00:51:32,065 --> 00:51:33,105 I think it delivers. 1313 00:51:34,825 --> 00:51:37,425 OK, so I think we should try Radha and Prabha's dish. 1314 00:51:43,185 --> 00:51:46,985 PRABHA: It can all come down to, it's too spicy for them. 1315 00:51:47,065 --> 00:51:48,425 Thank you. Wow. 1316 00:51:48,505 --> 00:51:50,785 Or just being imbalanced. 1317 00:51:50,865 --> 00:51:51,985 That could send us home. 1318 00:51:54,945 --> 00:51:56,265 Thank you so much. 1319 00:51:56,345 --> 00:51:58,265 Would you like me to do the honours? 1320 00:51:58,345 --> 00:51:59,825 I'm a bit worried about that soup. 1321 00:51:59,905 --> 00:52:01,385 It's very kind of you. 1322 00:52:01,465 --> 00:52:03,065 It's nice to be looked after. 1323 00:52:03,145 --> 00:52:04,145 It's a sign of love. 1324 00:52:08,505 --> 00:52:09,465 Wow. 1325 00:52:09,545 --> 00:52:10,865 It's pretty hands-on. 1326 00:52:21,185 --> 00:52:23,385 Crab's cooked beautifully. 1327 00:52:24,265 --> 00:52:27,225 There's the intense heat just travelling in my mouth. 1328 00:52:27,305 --> 00:52:29,785 COLIN: There's a lot of little elements going on. 1329 00:52:29,865 --> 00:52:31,705 There's the acidity from the tamarind, 1330 00:52:31,785 --> 00:52:33,745 but it's missing a bit of sweetness, I find. 1331 00:52:34,665 --> 00:52:36,145 Three different plates of food. 1332 00:52:36,225 --> 00:52:37,185 Yes. Yeah. 1333 00:52:37,265 --> 00:52:41,905 All three dishes achieve what they wanted, 1334 00:52:41,985 --> 00:52:46,305 but there is a difference in the kind of level being achieved. 1335 00:52:46,385 --> 00:52:47,665 Yep. 1336 00:52:47,745 --> 00:52:49,305 But dessert is to come, 1337 00:52:49,385 --> 00:52:50,705 and it's all still to play for. 1338 00:52:52,305 --> 00:52:53,465 Teams, come on in! 1339 00:52:56,625 --> 00:52:58,025 Come on, let's go. Let's go. 1340 00:52:58,105 --> 00:52:59,065 Welcome back. 1341 00:52:59,745 --> 00:53:01,945 We're only one dish away from the grand final. 1342 00:53:02,025 --> 00:53:04,985 We just need to really pull our heads in for dessert. 1343 00:53:05,065 --> 00:53:06,025 Teams, 1344 00:53:06,105 --> 00:53:08,145 it's time for the ultimate finish. 1345 00:53:10,625 --> 00:53:13,625 Right now, it's too close to call a winner. 1346 00:53:15,185 --> 00:53:17,385 We really need to pull our socks up, 1347 00:53:17,465 --> 00:53:19,905 and knock out this dessert. 1348 00:53:21,105 --> 00:53:23,185 This is for the grand final. Yeah. 1349 00:53:29,821 --> 00:53:31,861 Your dessert course must be planted 1350 00:53:31,941 --> 00:53:34,301 in 45 minutes. 1351 00:53:34,381 --> 00:53:37,701 And your time starts now. 1352 00:53:38,981 --> 00:53:40,701 OK, so, Mum, goals. 1353 00:53:40,781 --> 00:53:44,661 So, I'll melt the chocolate now because it needs to set. 1354 00:53:46,021 --> 00:53:48,701 MARCUS: For dessert, we are making a hazelnut, chocolate dacquoise. 1355 00:53:49,341 --> 00:53:52,581 Just removing these dacquoise from the ring. 1356 00:53:52,661 --> 00:53:55,621 During the main, I had prepared the dacquoise. 1357 00:53:55,701 --> 00:53:58,941 The dacquoise itself is the disc of meringue cake, 1358 00:53:59,021 --> 00:54:02,701 which is the top and the base for our dessert. 1359 00:54:02,781 --> 00:54:06,301 It's a cross between a macaron and a sponge cake. 1360 00:54:06,381 --> 00:54:09,861 Hazelnut chocolate dacquoise is something that I make regularly. 1361 00:54:09,941 --> 00:54:10,981 It's light, 1362 00:54:11,061 --> 00:54:13,621 flavoursome because it's got roasted nuts in it. 1363 00:54:13,701 --> 00:54:16,381 And then you could be really creative with the filling. 1364 00:54:16,461 --> 00:54:19,261 I've chosen a chocolate hazelnut mousse. 1365 00:54:19,341 --> 00:54:20,621 Let me do that, that's more of a monotonous task. 1366 00:54:20,701 --> 00:54:21,901 No, no. You focus on the mousse. 1367 00:54:21,981 --> 00:54:22,941 I'm doing these 1368 00:54:23,021 --> 00:54:24,221 'cause they're very, very delicate, Marcus. 1369 00:54:24,301 --> 00:54:26,101 Well, the less idle I am, the better, right now. 1370 00:54:26,181 --> 00:54:27,901 Right now... I'm gonna tell you one last time. 1371 00:54:27,981 --> 00:54:29,581 OK, all good. So sorry. We already agreed on this, OK? 1372 00:54:29,661 --> 00:54:31,101 Yeah, I promise. I did what you asked me to... 1373 00:54:31,181 --> 00:54:32,181 Understood. ..for the other course, 1374 00:54:32,261 --> 00:54:33,221 so that's what you're gonna do now. 1375 00:54:33,301 --> 00:54:34,301 100%. 1376 00:54:34,381 --> 00:54:35,701 OK. I'm with you. 1377 00:54:35,781 --> 00:54:37,661 Mum, the reigns are handed over to you. 1378 00:54:37,741 --> 00:54:38,821 You are the dessert queen. 1379 00:54:39,701 --> 00:54:41,021 The captain sinks with the ship though, 1380 00:54:41,101 --> 00:54:42,181 just remember that. 1381 00:54:42,261 --> 00:54:45,021 Marcus, you can watch the chocolate, that's still gotta melt. 1382 00:54:46,141 --> 00:54:49,981 The dessert is very personal, and if it doesn't go well, 1383 00:54:50,061 --> 00:54:54,821 I'll be blaming myself for us leaving the competition. 1384 00:54:54,901 --> 00:54:57,181 And this is only 45 minutes for a dessert 1385 00:54:57,261 --> 00:54:59,021 and we've only got one element done. 1386 00:54:59,101 --> 00:55:01,101 So we've got another two still to do. 1387 00:55:01,701 --> 00:55:05,381 So, I'm a little bit concerned about the time. 1388 00:55:05,461 --> 00:55:07,941 Should have done that mousse when I did the dacquoise. 1389 00:55:08,021 --> 00:55:11,621 I'm not going home on a failed dessert. 1390 00:55:11,701 --> 00:55:12,661 Alright, they're ready to go. 1391 00:55:12,741 --> 00:55:15,261 So when we're ready to plate, these are ready to go. 1392 00:55:15,341 --> 00:55:18,341 So we've already sent one team home out of four. 1393 00:55:18,421 --> 00:55:19,861 We've got three teams left. 1394 00:55:19,941 --> 00:55:21,061 Three desserts. 1395 00:55:21,141 --> 00:55:23,741 Two's gonna be great, and one perhaps not really enough. 1396 00:55:23,821 --> 00:55:24,901 Well, I don't know. 1397 00:55:24,981 --> 00:55:27,061 At this stage, really, it's hard to say. 1398 00:55:27,141 --> 00:55:29,221 It could be that 1399 00:55:29,301 --> 00:55:30,661 they all make wonderful desserts. 1400 00:55:30,741 --> 00:55:31,701 Yeah. At this level, 1401 00:55:31,781 --> 00:55:32,741 it is quite hard to be... 1402 00:55:32,821 --> 00:55:34,101 Have to be sending someone home. 1403 00:55:37,061 --> 00:55:39,061 NICK: I'm gonna get started on the crumb. 1404 00:55:39,821 --> 00:55:40,781 CHRISTIAN: For dessert, 1405 00:55:40,861 --> 00:55:42,501 we're serving poached apple with whiskey caramel. 1406 00:55:44,341 --> 00:55:46,701 This crumb needs to be nice and golden. 1407 00:55:48,141 --> 00:55:52,061 This is an adult version of apple crumble. 1408 00:55:52,141 --> 00:55:57,101 Alright, this dessert, we need to get every kind of right. 1409 00:55:57,181 --> 00:55:59,061 Yeah. It's outside the box. 1410 00:55:59,141 --> 00:56:01,701 And it's balanced in flavour. 1411 00:56:01,781 --> 00:56:06,341 But tonight, we need a focus on it being balanced in texture. 1412 00:56:06,421 --> 00:56:07,901 We came here to get to the grand final 1413 00:56:07,981 --> 00:56:09,261 and to win, bro. Yep. 1414 00:56:09,341 --> 00:56:12,541 So we gotta leave everything on the plate here, man. 1415 00:56:12,621 --> 00:56:13,581 I know. 1416 00:56:13,661 --> 00:56:16,341 Desserts have been our Achilles heel throughout the entire competition. 1417 00:56:16,421 --> 00:56:17,941 We are not dessert people. 1418 00:56:18,021 --> 00:56:19,941 We've got the crumb that's gonna be... 1419 00:56:20,021 --> 00:56:22,101 That's gonna have the texture. Yep. 1420 00:56:22,181 --> 00:56:24,261 If we're gonna listen to the judges' feedback, 1421 00:56:24,341 --> 00:56:25,861 we need this texture. 1422 00:56:25,941 --> 00:56:29,461 That crumb needs to be crunchy. 1423 00:56:35,461 --> 00:56:37,021 You just need to really pull through today. 1424 00:56:38,421 --> 00:56:40,101 OK, pistachio crumble. 1425 00:56:40,181 --> 00:56:41,581 For dessert, we are serving 1426 00:56:41,661 --> 00:56:45,701 a rosewater and cardamom panna cotta with a pistachio crumb. 1427 00:56:46,381 --> 00:56:49,741 We prepped a little bit of this dish in our main. 1428 00:56:49,821 --> 00:56:51,261 It survived the test. OK, OK. 1429 00:56:51,341 --> 00:56:53,341 Alright, let's put it back in when we're ready for plating. 1430 00:56:53,941 --> 00:56:55,741 So we definitely have made this dessert 1431 00:56:55,821 --> 00:56:57,661 a lot of times at home. 1432 00:56:57,741 --> 00:57:00,901 Is it soft? Yep. And just put it on a tea towel. 1433 00:57:00,981 --> 00:57:01,941 Yeah. 1434 00:57:02,021 --> 00:57:03,021 And then give it a good rub. 1435 00:57:03,101 --> 00:57:04,621 The skin's will come off nicely. 1436 00:57:04,701 --> 00:57:07,901 Pistachios are one of our favourite nuts to work with, 1437 00:57:07,981 --> 00:57:11,981 and we've incorporated that into a beautiful panna cotta dessert 1438 00:57:12,061 --> 00:57:14,861 to become nice, crispy, crunchy crumb. 1439 00:57:15,781 --> 00:57:17,421 I'm just crumbling it right now. 1440 00:57:19,181 --> 00:57:20,261 Radha and Prabha. 1441 00:57:20,341 --> 00:57:24,261 Indian desserts are usually not really loved by the public 1442 00:57:24,341 --> 00:57:27,061 as much as other dessert or the cuisines. 1443 00:57:27,141 --> 00:57:28,541 They're doing a panna cotta tonight, 1444 00:57:28,621 --> 00:57:30,261 which has got Indian flavours in it. 1445 00:57:30,341 --> 00:57:31,581 That's very clever. Wow. 1446 00:57:31,661 --> 00:57:32,661 I love the idea of that. 1447 00:57:32,741 --> 00:57:34,941 'Cause they did have a disaster the first time around. 1448 00:57:35,021 --> 00:57:36,941 Their entree and main were stand out, 1449 00:57:37,021 --> 00:57:38,461 and the dessert let them down. 1450 00:57:39,101 --> 00:57:40,741 RADHA: I'm a little nervous at this stage. 1451 00:57:40,821 --> 00:57:42,581 Prabha, it could be us going home. 1452 00:57:44,061 --> 00:57:45,181 30 minutes to go! 1453 00:57:45,261 --> 00:57:46,221 Come on, guys! 1454 00:57:48,341 --> 00:57:49,621 MARCUS: How long does the moose take to set, Mum? 1455 00:57:50,261 --> 00:57:52,541 I don't know, maybe ten, 15 minutes, 1456 00:57:52,621 --> 00:57:54,621 depending on how quickly... 1457 00:57:54,701 --> 00:57:56,861 We might need to put it in the freezer for a bit. 1458 00:57:56,941 --> 00:57:59,141 I'm worried that's too runny to pipe. 1459 00:57:59,221 --> 00:58:00,901 It should have been set and in the fridge. 1460 00:58:01,741 --> 00:58:05,701 Mousse needs quite a bit of time to set in the fridge. 1461 00:58:05,781 --> 00:58:07,181 Gelatine, gelatine, gelatine. 1462 00:58:07,261 --> 00:58:09,221 But I'm gonna add some gelatine, 1463 00:58:09,301 --> 00:58:11,581 so that I can get it to set really, really quickly. 1464 00:58:11,661 --> 00:58:12,981 Alright, so Marcus, 1465 00:58:13,061 --> 00:58:15,061 I've made the gelatine mixture for the mousse. 1466 00:58:15,141 --> 00:58:16,101 Yep. 1467 00:58:16,181 --> 00:58:17,221 I don't if it's going to work. 1468 00:58:17,301 --> 00:58:18,941 It's taking a really big risk, 1469 00:58:19,021 --> 00:58:23,901 but I can't figure out any other way to get it to set in that short time. 1470 00:58:23,981 --> 00:58:26,741 Gelatine's in, chocolate's nice and smooth. 1471 00:58:26,821 --> 00:58:29,261 So now, Sonia has been called the dessert queen. 1472 00:58:29,341 --> 00:58:32,141 She got a ten out of ten for her Bombe Alaska. 1473 00:58:32,941 --> 00:58:35,621 If we can just get the cream in on time now, 1474 00:58:35,701 --> 00:58:36,901 we'll be able to do this. Done. 1475 00:58:36,981 --> 00:58:37,941 OK? OK. 1476 00:58:38,021 --> 00:58:39,941 It's two spots for the grand final. 1477 00:58:40,021 --> 00:58:42,901 They seem to all really want to go through, 1478 00:58:42,981 --> 00:58:45,101 but we need... They need more than just wanting. 1479 00:58:45,181 --> 00:58:46,941 We've just worked too hard to go home now, 1480 00:58:47,021 --> 00:58:47,981 and over dessert. 1481 00:58:48,061 --> 00:58:50,341 Can you imagine the irony of going home over dessert? 1482 00:58:50,421 --> 00:58:51,421 Yeah, I agree. 1483 00:58:51,501 --> 00:58:54,341 I don't want it to be the one that lets us down... 1484 00:58:55,101 --> 00:58:57,461 ..for what could be our final cook. 1485 00:58:59,301 --> 00:59:00,981 A string, get me some string. I need to tie it up. 1486 00:59:01,061 --> 00:59:02,021 String? OK. Something. 1487 00:59:03,221 --> 00:59:04,221 OK, go, quick. 1488 00:59:04,301 --> 00:59:05,261 We need to get it in the freezer now. 1489 00:59:05,901 --> 00:59:08,941 If the mousse doesn't set in time, we have no dessert. 1490 00:59:09,021 --> 00:59:10,301 I'll hold it, you tie it. 1491 00:59:10,381 --> 00:59:11,381 Go. OK, good. 1492 00:59:11,461 --> 00:59:12,421 Ah, no. Shit. 1493 00:59:14,141 --> 00:59:15,261 OK, straight in the freezer. 1494 00:59:15,341 --> 00:59:16,581 Keep that twisted. 1495 00:59:16,661 --> 00:59:19,421 We can't really serve a dacquoise with no filling. 1496 00:59:22,061 --> 00:59:24,341 CHRISTIAN: Putting the apples into the poaching liquid now. 1497 00:59:24,421 --> 00:59:26,061 That way, you can focus on that caramel 1498 00:59:26,141 --> 00:59:27,541 'cause that's gonna take most of the time. 1499 00:59:28,221 --> 00:59:30,301 NICK: Who doesn't like a warm caramel 1500 00:59:30,381 --> 00:59:31,821 on top of their apple crumble? 1501 00:59:31,901 --> 00:59:32,861 Exactly. 1502 00:59:32,941 --> 00:59:34,861 Nice and thick as well, Christian. 1503 00:59:34,941 --> 00:59:39,981 Adding a bunch of salt and the whiskey to this caramel. 1504 00:59:40,061 --> 00:59:42,141 It's gonna really help balance it out, 1505 00:59:42,221 --> 00:59:43,301 so it's not too sweet. 1506 00:59:44,261 --> 00:59:48,381 I know that this caramel can take quite a bit of whiskey, 1507 00:59:48,461 --> 00:59:51,181 but I'm gonna start with a quarter of a cup, 1508 00:59:51,261 --> 00:59:54,061 and then I'm gonna continue to add as I taste. 1509 00:59:54,941 --> 00:59:57,901 We need to get a lot of whiskey into that caramel 1510 00:59:57,981 --> 00:59:59,701 because if it doesn't taste like whiskey... 1511 01:00:00,381 --> 01:00:02,901 If anyone's gonna let us know, it's Colin. 1512 01:00:03,981 --> 01:00:04,941 Taste. 1513 01:00:07,901 --> 01:00:08,861 The whiskey 1514 01:00:08,941 --> 01:00:10,461 can't be too overpowering though, 1515 01:00:10,541 --> 01:00:12,221 still needs to taste like a caramel. 1516 01:00:12,301 --> 01:00:13,301 How much whiskey is in there? 1517 01:00:13,381 --> 01:00:14,861 Six tablespoons. 1518 01:00:14,941 --> 01:00:16,821 I reckon we could go one more tablespoon in there. 1519 01:00:16,901 --> 01:00:17,861 Yeah. 1520 01:00:19,981 --> 01:00:22,341 OK, guys, ten minutes left on the clock! 1521 01:00:22,421 --> 01:00:23,621 Come on! 1522 01:00:23,701 --> 01:00:24,661 Here we go, ready? 1523 01:00:24,741 --> 01:00:26,261 I de-mould the panna cotta. 1524 01:00:26,861 --> 01:00:28,461 RADHA: We need to plate in less than a minute. 1525 01:00:28,541 --> 01:00:30,701 PRABHA: I know, I know, I'm going to test it. 1526 01:00:30,781 --> 01:00:32,101 Eating the dessert as a whole, 1527 01:00:32,181 --> 01:00:33,821 I was so worried. 1528 01:00:37,141 --> 01:00:38,781 Is it overpowering with the rosewater? 1529 01:00:38,861 --> 01:00:40,181 Is it overpowering with the cardamom? 1530 01:00:42,101 --> 01:00:43,341 Mm, yeah, OK. 1531 01:00:43,421 --> 01:00:44,381 OK. 1532 01:00:44,461 --> 01:00:45,821 It's perfect for our liking. 1533 01:00:45,901 --> 01:00:48,421 But we don't know the palette of the judges. 1534 01:00:48,501 --> 01:00:50,341 One at a time. You'll also one at a time. 1535 01:00:50,421 --> 01:00:54,581 I know it's a big risk to show a non-Indian dessert 1536 01:00:54,661 --> 01:00:55,941 but a fusion dessert. 1537 01:00:57,101 --> 01:00:59,261 But if we wanna get into the grand final, 1538 01:00:59,341 --> 01:01:00,661 we have to up our game. 1539 01:01:00,741 --> 01:01:02,421 Oh, god. It's not coming out, Prabha. 1540 01:01:02,501 --> 01:01:03,461 Ah, let me do it. OK. 1541 01:01:03,541 --> 01:01:05,061 You're panicking, let me do it. Swap. 1542 01:01:05,861 --> 01:01:07,221 Guys, you've got five minutes. 1543 01:01:07,301 --> 01:01:10,221 If you haven't start plating something's going wrong. 1544 01:01:10,301 --> 01:01:12,221 It's gonna be right down to the wire. 1545 01:01:12,301 --> 01:01:15,101 We are minutes away 1546 01:01:15,181 --> 01:01:17,781 from the final elimination of the competition. 1547 01:01:18,701 --> 01:01:20,661 Can't afford to wait any longer for the mousse. 1548 01:01:20,741 --> 01:01:21,701 Shit. 1549 01:01:21,781 --> 01:01:22,741 I've gone to start piping it... 1550 01:01:23,661 --> 01:01:24,821 Oh, my god. 1551 01:01:26,541 --> 01:01:28,101 ..and it won't come out of the nozzle. 1552 01:01:30,141 --> 01:01:32,461 She's got an air bubble in her thing now. 1553 01:01:33,181 --> 01:01:35,541 Shit, shit, shit. 1554 01:01:38,136 --> 01:01:39,696 MANU: Teams, you don't have long left. 1555 01:01:39,776 --> 01:01:41,336 Someone's going home after this! 1556 01:01:41,416 --> 01:01:42,496 Let's go, push! 1557 01:01:44,376 --> 01:01:45,816 Shit. What's wrong? What's wrong? 1558 01:01:46,696 --> 01:01:48,616 I've gone to start piping the mousse... 1559 01:01:48,696 --> 01:01:50,256 Oh, my god. Shit. 1560 01:01:50,936 --> 01:01:52,176 ..it's not budging. 1561 01:01:52,256 --> 01:01:53,616 Shit, shit. 1562 01:01:54,536 --> 01:01:56,296 Won't come out of the nozzle. 1563 01:01:56,376 --> 01:01:58,336 She's got an air bubble in her thing now. 1564 01:01:59,576 --> 01:02:00,896 Scissors. Scissors. 1565 01:02:00,976 --> 01:02:03,376 What I think has happened is it's set too much. 1566 01:02:04,296 --> 01:02:05,896 OK, OK. Come on, Marcus. Quick. 1567 01:02:05,976 --> 01:02:07,216 Go, go, go. MARCUS: Yep, go, go, go, go. 1568 01:02:07,296 --> 01:02:09,056 There's just no more time. 1569 01:02:09,136 --> 01:02:13,176 So I need to start putting blobs of mousse onto the dacquoise. 1570 01:02:13,976 --> 01:02:16,056 Listen, you've got three minutes. 1571 01:02:16,136 --> 01:02:17,416 Three minutes. 1572 01:02:18,696 --> 01:02:21,376 So a little fan of apples. Yep. 1573 01:02:21,456 --> 01:02:22,736 Plating up this dish, 1574 01:02:22,816 --> 01:02:26,296 every single emotion is going through us. 1575 01:02:26,376 --> 01:02:28,456 Caramel over that. Caramel over that. 1576 01:02:28,536 --> 01:02:29,576 Coat the apples in it. 1577 01:02:29,656 --> 01:02:32,056 It could be our last dish in the competition. 1578 01:02:32,656 --> 01:02:34,616 The consistency is what I wanted. 1579 01:02:34,696 --> 01:02:35,656 Put it to the side. 1580 01:02:35,736 --> 01:02:37,136 Wait, mother. Wow, OK. 1581 01:02:37,216 --> 01:02:38,176 Here, I've done that one. 1582 01:02:38,976 --> 01:02:40,456 SONIA: It's not gonna be prettily piped... 1583 01:02:40,536 --> 01:02:41,936 MARCUS: You know what, Mum, this is still beautiful, 1584 01:02:42,016 --> 01:02:42,976 and I don't care. 1585 01:02:44,056 --> 01:02:45,736 It's not the prettiest thing. 1586 01:02:46,976 --> 01:02:48,416 NICK: Christian? Yep. 1587 01:02:48,496 --> 01:02:50,896 Tastes bloody good. 1588 01:02:50,976 --> 01:02:53,416 Teams, this is your last two minutes. 1589 01:02:55,776 --> 01:02:57,896 RADHA: We're gonna just do what we can do. 1590 01:02:57,976 --> 01:02:59,176 I'm happy with the wobble. 1591 01:03:00,096 --> 01:03:01,736 Some fresh raspberries on there. 1592 01:03:01,816 --> 01:03:03,496 Alright, just push it down. 1593 01:03:04,376 --> 01:03:07,256 Alright, little dusting of cocoa powder. 1594 01:03:07,856 --> 01:03:08,816 One minute left! 1595 01:03:08,896 --> 01:03:11,176 Only two teams will move forward from here. 1596 01:03:11,256 --> 01:03:12,616 Let's go! This is it. 1597 01:03:12,696 --> 01:03:14,216 It's do-or-die right now. 1598 01:03:14,296 --> 01:03:16,736 NIGELLA: The moment of truth is upon us. 1599 01:03:17,456 --> 01:03:18,416 PRABHA: Go, go. 1600 01:03:18,496 --> 01:03:20,496 COLIN: Go, guys! This is it! Come on! 1601 01:03:20,576 --> 01:03:22,016 CHRISTIAN: Got everything on the plate. 1602 01:03:22,096 --> 01:03:23,056 A little bit more cream. 1603 01:03:24,176 --> 01:03:25,816 Oh, no, I better not. I'm gonna leave it now. 1604 01:03:25,896 --> 01:03:27,336 PRABHA: Come on, come on. Let's go, let's go. 1605 01:03:27,416 --> 01:03:28,616 We're almost there. 1606 01:03:28,696 --> 01:03:33,216 GROUP: Ten, nine, eight, seven, six, 1607 01:03:33,296 --> 01:03:37,456 five, four, three, two, one. 1608 01:03:37,536 --> 01:03:39,176 That's it. Move away from your benches. 1609 01:03:39,256 --> 01:03:40,216 COLIN: That's it. It's all over. 1610 01:03:43,576 --> 01:03:44,776 NICK: Yeah, I know. Oh. 1611 01:03:44,856 --> 01:03:46,696 I'm bloody proud. 1612 01:03:46,776 --> 01:03:48,576 (LAUGHING AND CRYING) 1613 01:03:48,656 --> 01:03:49,616 I love you, bro. 1614 01:03:51,456 --> 01:03:52,776 Get in here, Prabha. 1615 01:03:53,736 --> 01:03:54,936 Seriously. 1616 01:03:55,016 --> 01:03:56,816 PRABHA: What a partnership. What a partnership. 1617 01:03:56,896 --> 01:03:57,856 We did it. 1618 01:03:57,936 --> 01:03:59,136 (MARCUS EXHALES) Mum, 1619 01:03:59,216 --> 01:04:00,736 I'm very, very, very, very proud. Love you. 1620 01:04:02,416 --> 01:04:04,136 Teams, you've done all you can do. 1621 01:04:04,216 --> 01:04:06,736 And take a break while we taste your final course. 1622 01:04:06,816 --> 01:04:07,776 Thanks, guys. 1623 01:04:16,216 --> 01:04:18,056 OK, let's try Radha and Prabha's dessert. 1624 01:04:26,496 --> 01:04:28,696 RADHA: I wanted to infuse a western dessert, 1625 01:04:28,776 --> 01:04:31,296 panna cotta with some Indian flavours. 1626 01:04:32,736 --> 01:04:34,936 I am happy to serve this to the judges. 1627 01:04:36,216 --> 01:04:37,176 Thank you so much. 1628 01:04:38,416 --> 01:04:39,536 But we don't know. 1629 01:04:39,616 --> 01:04:41,816 Do they like a lot of sweet in their panna cotta? 1630 01:04:41,896 --> 01:04:43,416 Just check the wobble there. 1631 01:04:44,136 --> 01:04:45,576 Oof. That's good. 1632 01:04:45,656 --> 01:04:46,616 That's on point. 1633 01:04:47,376 --> 01:04:48,336 MANU: Alright. 1634 01:04:59,256 --> 01:05:02,176 I am glad that the cardamon is not overpowering. 1635 01:05:02,256 --> 01:05:04,856 There's those beautiful Indian notes in there. 1636 01:05:04,936 --> 01:05:05,896 Yes. It's not too sweet, 1637 01:05:05,976 --> 01:05:07,056 which I really enjoy too. 1638 01:05:07,136 --> 01:05:08,296 It's a good dessert. 1639 01:05:08,376 --> 01:05:11,616 I think, compared to what we've had from Radha and Prabha, 1640 01:05:11,696 --> 01:05:13,536 this is definitely a level-up. 1641 01:05:13,616 --> 01:05:15,536 It's just needs a little bit of texture. 1642 01:05:15,616 --> 01:05:17,736 Little biscuit to go on the side with that. 1643 01:05:18,416 --> 01:05:19,576 Should we try the next dessert? 1644 01:05:19,656 --> 01:05:20,896 Yeah, definitely. 1645 01:05:29,296 --> 01:05:30,576 NICK: It's the last dish. 1646 01:05:30,656 --> 01:05:31,896 CHRISTIAN: Of the semi-final. 1647 01:05:31,976 --> 01:05:35,656 We've given everything that we could into this cook. 1648 01:05:35,736 --> 01:05:36,696 Thank you so much. 1649 01:05:37,376 --> 01:05:39,976 I'm 100% happy with this dessert. 1650 01:05:40,056 --> 01:05:43,256 And if this is the dish that we go out on, 1651 01:05:43,336 --> 01:05:44,896 there is nothing but pride. 1652 01:05:51,856 --> 01:05:53,856 Well, it's not great plating, but let's see if it's good. 1653 01:05:55,536 --> 01:05:57,816 COLIN: Whiskey, caramel, well, that's a bonus. 1654 01:06:00,136 --> 01:06:01,096 Oh! 1655 01:06:02,976 --> 01:06:04,336 Wow, wow, wow. 1656 01:06:04,416 --> 01:06:06,416 I hope we don't get breathalysed on the way home after this. 1657 01:06:06,496 --> 01:06:07,976 (CHUCKLES) 1658 01:06:11,096 --> 01:06:12,856 I don't know if it says something about me, 1659 01:06:12,936 --> 01:06:14,856 but I don't find it too much. 1660 01:06:14,936 --> 01:06:16,896 I feel it's giving it a slight punchiness, 1661 01:06:16,976 --> 01:06:18,216 which otherwise, it would lack. 1662 01:06:18,296 --> 01:06:20,576 I'm astonished, I have to say. 1663 01:06:20,656 --> 01:06:21,976 In a very good way. 1664 01:06:22,656 --> 01:06:24,296 We've talked about texture, 1665 01:06:24,376 --> 01:06:26,376 definitely listen to us on texture. Yeah. 1666 01:06:26,456 --> 01:06:29,576 Soft apple, crunchy crumble. Mm-hmm. 1667 01:06:29,656 --> 01:06:30,696 The caramel sauce, 1668 01:06:30,776 --> 01:06:32,096 a little bit too much on the whiskey for me. 1669 01:06:32,176 --> 01:06:33,496 But if you eat it with that little bit of cream, 1670 01:06:33,576 --> 01:06:34,536 it mellows it out. 1671 01:06:35,256 --> 01:06:36,856 For me, it taste better than it looks, to be honest. 1672 01:06:36,936 --> 01:06:37,976 It does. 1673 01:06:38,056 --> 01:06:39,216 Next one, please. 1674 01:06:40,536 --> 01:06:41,496 Sonia and Marcus. 1675 01:06:48,256 --> 01:06:50,976 MARCUS: I've wanted the grand final since the competition started. 1676 01:06:51,056 --> 01:06:54,296 I've wanted it so badly today, we've worked very, very hard for it. 1677 01:06:54,376 --> 01:06:55,376 Thank you so much. 1678 01:06:55,456 --> 01:06:56,816 But it's been down to the wire 1679 01:06:56,896 --> 01:06:58,376 for all three courses now. 1680 01:06:59,096 --> 01:07:01,336 The mousse was not exactly what we would've plated it up, 1681 01:07:01,416 --> 01:07:03,136 but it's a good dessert. 1682 01:07:03,216 --> 01:07:05,136 Oh, I'm just praying 1683 01:07:06,136 --> 01:07:07,096 that it's enough. 1684 01:07:08,016 --> 01:07:09,456 It's rather charming looking. 1685 01:07:09,536 --> 01:07:10,936 OK, then I'm going in. 1686 01:07:11,016 --> 01:07:11,976 Go in. 1687 01:07:27,296 --> 01:07:29,096 Sonia's, put up some great desserts 1688 01:07:29,176 --> 01:07:30,696 in this competition. 1689 01:07:30,776 --> 01:07:34,416 Is this enough to get 'em through to the Grand Final? 1690 01:07:34,496 --> 01:07:39,096 This dessert is the most important dessert we've ever made. 1691 01:07:39,176 --> 01:07:40,856 It'll be the difference 1692 01:07:40,936 --> 01:07:42,616 between going through the Grand Final 1693 01:07:42,696 --> 01:07:44,696 or hanging up our aprons. 1694 01:07:49,915 --> 01:07:52,475 We are down to the final three team. 1695 01:07:53,235 --> 01:07:54,195 We're in the top three, 1696 01:07:54,275 --> 01:07:55,835 and no-one can take that away from us. 1697 01:07:56,835 --> 01:07:58,315 I'd love to take top spot 1698 01:07:58,395 --> 01:08:00,035 and let the judges say, 1699 01:08:00,115 --> 01:08:01,795 "Right, you're straight through the Grand Final." 1700 01:08:04,515 --> 01:08:07,635 Radha and Prabha, Nick and Christian, 1701 01:08:07,715 --> 01:08:09,195 Sonia and Marcus, 1702 01:08:10,435 --> 01:08:12,515 you all deserve to stand with pride. 1703 01:08:13,235 --> 01:08:16,515 You worked so hard to get here and you did not let yourself down 1704 01:08:16,595 --> 01:08:18,355 with all the efforts that you put in today. 1705 01:08:19,035 --> 01:08:21,515 It's now time to reveal our thoughts 1706 01:08:21,595 --> 01:08:23,875 and find out which two teams will go through 1707 01:08:23,955 --> 01:08:25,755 to the MKR Grand Final. 1708 01:08:26,755 --> 01:08:28,995 Radha and Prabha, we're gonna start with you. 1709 01:08:31,955 --> 01:08:32,915 I know. 1710 01:08:33,795 --> 01:08:37,635 Chilli masala crab with rice and cucumber and onion salad... 1711 01:08:44,755 --> 01:08:45,715 Yum. 1712 01:08:47,955 --> 01:08:51,315 When we cracked into that crab, beautiful succulent. 1713 01:08:51,395 --> 01:08:53,795 It just cooked in the residual heat of that curry, 1714 01:08:53,875 --> 01:08:56,195 and I would happily eat that dish again. 1715 01:08:57,515 --> 01:08:59,835 I just felt that your curry sauce 1716 01:09:00,635 --> 01:09:02,875 could have had a little bit more balance. 1717 01:09:02,955 --> 01:09:06,275 I felt there was a lot of heat, a lot of tamarind, 1718 01:09:07,235 --> 01:09:08,995 missing a little bit of sweetness. 1719 01:09:09,595 --> 01:09:10,795 It was hugely enjoyable 1720 01:09:10,875 --> 01:09:12,515 and it was only the great sadness to me, 1721 01:09:12,595 --> 01:09:14,395 that because I was wearing a white suit, 1722 01:09:14,475 --> 01:09:18,075 I had to eat a bit more delicately than I wanted to. 1723 01:09:19,715 --> 01:09:20,675 Dessert. 1724 01:09:22,035 --> 01:09:24,915 Rosewater panna cotta with pistachio crumb. 1725 01:09:25,995 --> 01:09:31,115 I think the most important part of panna cotta is the wobble 1726 01:09:32,155 --> 01:09:33,635 and we got the wobble. 1727 01:09:33,715 --> 01:09:36,755 It was just holding on the plate. 1728 01:09:37,395 --> 01:09:40,835 I was so glad that the cardamom wasn't too over pronounced. 1729 01:09:40,915 --> 01:09:44,275 And the rosewater was a little bit paired back, which I'm happy about. 1730 01:09:45,235 --> 01:09:47,155 Pistachio crumb, yeah, whatever. 1731 01:09:48,155 --> 01:09:49,715 I wanted texture, right? 1732 01:09:49,795 --> 01:09:50,755 Something else. 1733 01:09:50,835 --> 01:09:51,795 Like a panna cotta. 1734 01:09:51,875 --> 01:09:54,875 As good as it is to eat, there's elements we can lift, 1735 01:09:54,955 --> 01:09:56,915 so, you know, if you go on, 1736 01:09:57,515 --> 01:09:59,955 you need to think about how am I gonna lift that dish? 1737 01:10:00,755 --> 01:10:02,075 Thank you. 1738 01:10:02,155 --> 01:10:04,915 With the feedback that the judges have provided, 1739 01:10:04,995 --> 01:10:07,835 it has definitely sparked a hope in both of us 1740 01:10:07,915 --> 01:10:11,635 that we potentially could end up going through to the Grand Final. 1741 01:10:13,355 --> 01:10:14,355 Nick and Christian, 1742 01:10:15,195 --> 01:10:21,075 for main course you gave us ox tongue with tuna gribiche. 1743 01:10:22,875 --> 01:10:27,675 The tongue, it wasn't too soft, it had a little bit of texture. 1744 01:10:28,515 --> 01:10:32,075 And I love the gelatinous part the tongue offers. 1745 01:10:32,155 --> 01:10:35,035 What you showed us was that you could learn 1746 01:10:35,115 --> 01:10:36,555 and you can take criticism. 1747 01:10:37,635 --> 01:10:40,915 You got a lot of texture into your main course. 1748 01:10:41,515 --> 01:10:44,595 Those little potatoes worked incredibly well. 1749 01:10:44,675 --> 01:10:45,635 Thank you. 1750 01:10:46,475 --> 01:10:48,795 That dish was like restaurant quality, 1751 01:10:48,875 --> 01:10:52,635 but presentation voice and it was like a flag, 1752 01:10:53,595 --> 01:10:55,995 purple, white and brown. 1753 01:10:56,075 --> 01:10:58,435 I don't know what country that is, but it looked like a flag. 1754 01:10:59,715 --> 01:11:01,755 Really need to knuckle down on the plating. 1755 01:11:01,835 --> 01:11:02,955 Yeah. Yep. 1756 01:11:03,035 --> 01:11:08,355 Now dessert, poached apple with whiskey caramel. 1757 01:11:09,435 --> 01:11:11,755 That caramel mate, you know I like whiskey, 1758 01:11:11,835 --> 01:11:13,155 but that was a smack in the mouth. 1759 01:11:14,395 --> 01:11:16,875 But after the second bite and you eat the cream, 1760 01:11:16,955 --> 01:11:18,995 you eat the apple, it was actually really enjoyable. 1761 01:11:19,915 --> 01:11:22,155 The only thing that let you down on that was the presentation. 1762 01:11:23,475 --> 01:11:25,995 I, I don't know if we've done enough. 1763 01:11:26,075 --> 01:11:28,075 Sonia and Marcus, 1764 01:11:30,195 --> 01:11:36,275 main course, pork cotoletta with tonnato and fennel salad. 1765 01:11:36,355 --> 01:11:38,315 The cotoletta was cooked perfectly. 1766 01:11:38,915 --> 01:11:43,275 The tonnato, if you tried to get it smoother or chunkier, 1767 01:11:43,355 --> 01:11:44,315 but it was in between 1768 01:11:44,395 --> 01:11:46,435 and the texture for me was a little wrong. 1769 01:11:47,235 --> 01:11:50,955 If you worked for me and it gave me that pork, 1770 01:11:51,035 --> 01:11:52,675 I'd be very happy, Marcus. 1771 01:11:53,275 --> 01:11:57,435 The pork was blushing pink had the crunch on the outside. 1772 01:11:57,515 --> 01:12:03,235 You can cook your food has such wonderful flavour, 1773 01:12:04,235 --> 01:12:08,395 but time management is what let you down in the dessert. 1774 01:12:08,475 --> 01:12:10,635 Your hazelnut chocolate dacquoise, 1775 01:12:11,435 --> 01:12:14,795 you did need to make the mousse before. 1776 01:12:14,875 --> 01:12:17,755 You didn't need to put yourself in that panic at the end. 1777 01:12:18,755 --> 01:12:21,395 The chocolate mousse elements of that dish 1778 01:12:21,475 --> 01:12:23,515 could have been made so far in advance. 1779 01:12:23,595 --> 01:12:24,555 Sat in the fridge, 1780 01:12:24,635 --> 01:12:26,115 it wouldn't have needed the gelatine. 1781 01:12:26,195 --> 01:12:30,235 Dacquoise is one of my favourite cake base, it's delicious. 1782 01:12:30,315 --> 01:12:31,515 I love it. 1783 01:12:31,595 --> 01:12:34,875 And the chocolate mousse in the middle, 1784 01:12:34,955 --> 01:12:36,235 I really enjoy the flavour, 1785 01:12:36,315 --> 01:12:41,715 but I'm so sorry to say the texture of the mousse, not so good. 1786 01:12:44,315 --> 01:12:45,915 We struggled as a team tonight, 1787 01:12:45,995 --> 01:12:47,595 but the food was still good. 1788 01:12:47,675 --> 01:12:49,115 We've still got a chance. 1789 01:12:49,195 --> 01:12:51,315 I want that hard work to pay off. 1790 01:12:51,395 --> 01:12:53,395 I want to be in that grand final. 1791 01:12:53,475 --> 01:12:56,515 It was a thrill to watch you all cook, 1792 01:12:57,235 --> 01:13:00,155 but a decision had to be made. 1793 01:13:02,835 --> 01:13:06,035 The first team to make it through to the Grand Final is... 1794 01:13:08,115 --> 01:13:09,995 It's gonna be a close one. I know. 1795 01:13:12,835 --> 01:13:14,115 Radha and Prabha. 1796 01:13:16,195 --> 01:13:18,355 Oh my god, we're going to the Grand Final. 1797 01:13:18,435 --> 01:13:19,955 (APPLAUSE AND LAUGHTER) 1798 01:13:20,035 --> 01:13:23,395 BOTH: We're in the Grand Final of MKR! 1799 01:13:24,755 --> 01:13:26,195 But we're not going to sleep 1800 01:13:26,275 --> 01:13:28,035 until that grand final comes. 1801 01:13:29,395 --> 01:13:30,915 Congratulations. 1802 01:13:30,995 --> 01:13:33,795 You're that close to perhaps winning this. 1803 01:13:33,875 --> 01:13:36,435 Oh, I think I've got goosebumps right now 1804 01:13:36,515 --> 01:13:38,835 and we are going to give it our all in that grand final. 1805 01:13:38,915 --> 01:13:40,475 We're just so grateful. 1806 01:13:40,555 --> 01:13:41,715 Thank you so much. 1807 01:13:42,315 --> 01:13:44,475 We are going to be living one of our biggest dreams 1808 01:13:44,555 --> 01:13:46,035 that we've dreamt together. 1809 01:13:46,115 --> 01:13:47,955 So, now it's down to two. 1810 01:13:50,435 --> 01:13:52,675 We've watched you come so far from day one, 1811 01:13:53,555 --> 01:13:55,115 we've eaten in your house twice. 1812 01:13:55,195 --> 01:13:58,235 You both put your distinctive styles on the plate. 1813 01:13:58,315 --> 01:14:02,515 You put your love, your family, your heritage, it was quality. 1814 01:14:03,395 --> 01:14:06,395 For both teams there are details that could have been improved. 1815 01:14:07,595 --> 01:14:09,235 And for one team, 1816 01:14:09,315 --> 01:14:12,395 it was those details that made the difference. 1817 01:14:13,355 --> 01:14:15,155 CHRISTIAN: My knees are shaking. 1818 01:14:16,035 --> 01:14:18,435 This has gotta be the most nerve-wracking moment 1819 01:14:18,515 --> 01:14:19,715 of my entire life. 1820 01:14:20,715 --> 01:14:25,515 The second team in the grand final is... 1821 01:14:30,675 --> 01:14:31,795 ..Nick and Christian. 1822 01:14:31,875 --> 01:14:32,915 Well done. 1823 01:14:32,995 --> 01:14:34,035 (APPLAUSE) 1824 01:14:34,995 --> 01:14:36,555 Congratulations boys. 1825 01:14:36,635 --> 01:14:38,675 Well done. Well done. Oh. 1826 01:14:42,275 --> 01:14:43,795 (SNIFFLES) 1827 01:14:43,875 --> 01:14:46,835 Oh, my god. We're through. 1828 01:14:50,715 --> 01:14:51,675 Christian. 1829 01:14:52,595 --> 01:14:54,075 You thought you were going home, didn't you? 1830 01:14:54,715 --> 01:14:55,715 I did. Yeah. 1831 01:14:56,835 --> 01:14:58,915 We're not gonna let this opportunity go to waste. 1832 01:15:00,795 --> 01:15:05,315 We've got a chance at a 100K and being MKR champions. 1833 01:15:06,155 --> 01:15:09,955 Sonia, like you should be so proud of yourself and your son. 1834 01:15:10,035 --> 01:15:11,475 I am. 1835 01:15:11,555 --> 01:15:15,195 It's been a joy to have you both in the competition. 1836 01:15:15,275 --> 01:15:16,635 Thank you for everything. 1837 01:15:17,395 --> 01:15:21,075 Au revoir and bonne chance. 1838 01:15:21,155 --> 01:15:22,475 Thank you. (APPLAUSE) 1839 01:15:22,555 --> 01:15:23,875 Oh, I'm coming down here. 1840 01:15:23,955 --> 01:15:26,195 Thank you darling, it was so gorgeous. 1841 01:15:27,515 --> 01:15:29,995 I got three hugs from Nigella. 1842 01:15:30,075 --> 01:15:31,395 I've got my prize. 1843 01:15:31,475 --> 01:15:33,195 I've got it. I've won. I've won. 1844 01:15:33,275 --> 01:15:34,555 Thank you. 1845 01:15:34,635 --> 01:15:35,675 I'm gonna cry now. 1846 01:15:35,755 --> 01:15:36,955 Aww. 1847 01:15:38,595 --> 01:15:39,715 (APPLAUSE) 1848 01:15:39,795 --> 01:15:43,355 It's been an absolutely amazing experience 1849 01:15:43,435 --> 01:15:44,875 and I don't say that lightly. 1850 01:15:45,675 --> 01:15:48,875 I'm so, so grateful for how far we have come, 1851 01:15:48,955 --> 01:15:50,395 how strong you've been. 1852 01:15:50,475 --> 01:15:52,155 Look, our teamwork wasn't great today, 1853 01:15:52,235 --> 01:15:54,075 but our teamwork has come a long way. 1854 01:15:54,995 --> 01:15:56,315 I'm proud of you, Mum. Well done. 1855 01:15:59,835 --> 01:16:01,915 Radha and Prabha, Nick and Christian, 1856 01:16:01,995 --> 01:16:06,155 our grand finalists, MKR 2023. Wooh! 1857 01:16:06,235 --> 01:16:07,795 Congratulations. 1858 01:16:08,435 --> 01:16:11,515 Nick and Christian, you better bring your game on. 1859 01:16:13,115 --> 01:16:14,075 (APPLAUSE) Well done, boys. 1860 01:16:14,155 --> 01:16:15,435 Well done. 1861 01:16:15,515 --> 01:16:19,155 It's gonna test every single part of our culinary brains, 1862 01:16:19,235 --> 01:16:22,275 but we are here to win this competition. 1863 01:16:22,355 --> 01:16:23,955 Captioned by Ai-Media ai-media.tv