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It's the second week
of MasterChef heats.
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Last time, nine home cooks
auditioned for a place
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in this year's competition.
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Be right back.
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I am finding your chicken
completely and utterly addictive.
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Thank you.
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I think it's a really good start.
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Only seven earned an apron
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and the chance to become
MasterChef champion.
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{\an8}It's a lot more intimidating
going into the kitchen.
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There's a lot less of us.
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I really need to up my game.
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{\an8}Pressure's really intense.
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{\an8}I'm sure the butterflies
will be going again.
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{\an8}For me, the biggest takeaway
is stick to the brief,
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{\an8}follow your process,
don't get distracted.
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Tonight, they face
two tough challenges.
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Calm down, dear.
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First, a brief set by
one of the country's
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most renowned restaurant critics...
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Technical brilliance is for nothing
if it's not nice to eat.
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..before going head-to-head
in a cook-off.
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I absolutely love it!
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They've got their aprons.
The competition has begun.
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They are going to have to
rise to the occasion.
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Come on! Let's turn up the heat.
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Good to see you.
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You've all got your
MasterChef aprons.
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Very, very well done.
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Now your job is to stay in the
competition as long as possible.
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Who knows?
Maybe all the way to the end.
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You have been set a brief,
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and that brief is
to create a wonderful dish
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using a batter or a dough.
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WE didn't actually set that brief.
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That brief was set by
a special guest.
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Ladies and gentlemen, food writer,
restaurant critic Jay Rayner.
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Ladies and gentlemen, food writer,
restaurant critic Jay Rayner.
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Welcome, Jay.
Lovely to be here.
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There are batters and doughs
in almost every culinary tradition
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around the world,
and people therefore assume
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that it's very simple, but it isn't.
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It takes a lot of technique
and it takes a lot of skill,
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plus I really get excited when
people crank up the deep-fat fryer.
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We can only take
the best cooks through.
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Ladies and gentlemen,
one hour and 30 minutes.
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Let's cook.
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{\an8}There is quite a fine line
between success and failure
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{\an8}when you're dealing with batters
and doughs.
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Either it's light and it's crisp
and it's joyous,
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or it's a deep, dank thud.
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I'm hoping for lots of light and
joyous and few of the dank thuds.
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Jay Rayner is the one person who
could have come through the door
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that would have made me go, "Ooh!"
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Pressure's really on now.
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Proper chuffed -
scared, but proper chuffed.
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So excited to cook for Jay Rayner.
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When he walked in, I was trying
to hide my little fan person smile,
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but you can't hide it. It's amazing.
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Bristol-based bricklayer Adam's
culinary hero was his father,
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Bristol-based bricklayer Adam's
culinary hero was his father,
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also a bricklayer who loved to cook.
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After a few minor errors
in his audition round...
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Your sauce needs work.
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..he secured himself an apron
with an impressive pasta dish.
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Making any filled pasta
is the hardest pasta to make,
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and you've done really, really well.
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I think he's a great cook.
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Now he's got his confidence,
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I hope we're going to see
something brilliant from him.
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What are you cooking for us today?
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I'm cooking you chicken and waffles.
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Oh, wow!
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My little one-year-old
absolutely adores waffles,
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so it's something
I'm comfortable with.
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And the chicken traditionally
should be deep-fried, shouldn't it?
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So I still get the deep-fat fryer.
Yes.
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And I'm going to batter some pickles
and fry them as well,
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so you're getting frickles as well.
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Oh! That makes me very happy.
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JOHN:Adam's dish has got
two very different batters,
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one for his waffles, like
a thick American pancake batter,
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and the other one
is for his frickles,
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which is more like the coating for
your fish when you go to the chippy.
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Waffle, chicken, frickles,
and coleslaw, with a maple butter -
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it's definitely naughty.
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I will admit that,
when I came up with this brief,
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my mind didn't go to waffles.
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It's an American south classic,
and I really like it.
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{\an8}I'm going to get a lot of stick
on the building site
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{\an8}for putting some pretty garnishes
on my dish,
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but it's the MasterChef kitchen.
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If you're doing fried chicken
and waffles, make it pretty.
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If you don't start confident,
you won't finish confident,
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so let's go for it.
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24-year-old personal trainer
Cliodhna's sticky toffee pudding
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won her plaudits in the audition
test, despite her decorative touches.
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won her plaudits in the audition
test, despite her decorative touches.
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That's quite a thick,
big piece of peanut brittle.
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As for the rest of it,
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I think it's delightful.
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I have been impressed with Cliodhna,
I have.
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I know she's got potential.
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Today, in front of Jay Rayner,
I want her to prove it.
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I was inspired to do this dish
because it's something that I made
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{\an8}for my boyfriend on Valentine's Day
and he really, really liked it.
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So hopefully Liam has a good palate,
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and it's not going to screw me up
on this challenge.
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Can I say, "Screw me up"?
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What are you cooking for us today?
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So today I'm going to make for you
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tempura squid with black garlic
and squid ink aioli,
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caper and raisin puree,
and edible flowers.
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Well, that sounds very pretty.
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When you heard what the brief was,
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did this idea come to you
immediately?
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Yeah. I really love doing squid and
different battered things at home,
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and I love a fresh flavour,
so I thought
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this would be a great thing
to bring to the table.
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The coating on the outside
of that squid is paramount.
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A tempura batter,
a light batter from Japan.
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The idea of a tempura batter
is it's really, really thin.
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It's almost completely translucent.
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And what happens when
you bite into it?
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It is really crunchy.
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MasterChef is a pressurised
environment.
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Is it more pressure
when someone like Jay comes in?
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Absolutely. Yeah. There's three of
you to please now, not two,
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so it's another third as much scary.
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If Cliodhna had told me
that she was doing tempura squid
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with a black garlic and squid aioli,
or with a raisin and caper puree,
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with a black garlic and squid aioli,
or with a raisin and caper puree,
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that would have struck me as fine.
Interesting.
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But both of those at the same time
on the plate?
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All those flavours could end up
fighting each other.
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That could work against her.
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Toy developer Omar from Barnsley
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let his playful
and creative side shine
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with his debut audition round dish
of big burger dumplings.
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with his debut audition round dish
of big burger dumplings.
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I think this is
a really clever idea.
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He is different,
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and I've no idea what he's
going to come up with today.
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{\an8}Definitely would say
one of my strengths is creativity.
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{\an8}I think I'm showing them things they
potentially haven't seen before,
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so hopefully I can keep surprising
them with my flavour combinations
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and style of cooking.
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I'm doing a cod and onion bhaji
with a curry sauce.
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There's a smoked aloo gobi mash.
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How did you come across a cod bhaji?
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I was making a fish curry one day,
and we had the bhaji with it,
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and it just tasted lovely, and just
started going through my head.
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So you started putting bits of fish
in your bhaji when...?
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Yeah. Just thought, "Why not?"
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When I was growing up,
it was just me and my mum.
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But every month she'd take us out
for a date night, the two of us,
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to our favourite Indian restaurant,
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So it reminds me of
the kind of food I ate growing up.
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So bhajis do require a batter.
Yeah.
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It's not the same as
a Western, European batter.
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It's significantly different.
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Yes, so you kind of add the gram
flour to bring it all together,
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and that's how you get all
the nice crispiness from it.
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Flecks of fish mixed together
with lots and lots of onions,
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a little bit of butter,
and then gram flour added to that.
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Gram flour, the flour of chickpeas.
It's really quite dry.
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And there's a craft to making
a bhaji because you can only put
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a small amount of liquid in it,
otherwise it becomes more of a dough
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rather than a batter.
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What I'm hoping for from Omar
is something light and spicy,
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that crisp, aerating crunch that
echoes in the crevices of the skull.
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I want a bit of that from him.
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Ladies and gentlemen,
you've got 45 minutes left.
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Just 45 minutes.
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Ooh! What's that?
It smells really good.
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34-year-old Forest
was born in Hong Kong.
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His cooking is influenced
by his extensive travels.
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He made a strong first impression
with an apple cake dessert.
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I think it's professional quality.
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He's already made a dough
that really, really impressed,
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so, Forest, more of the same,
my friend.
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Right.
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When I go into something,
I get really focused,
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and everything else just disappears,
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so hopefully I can
continue doing that.
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{\an8}It took me a while to actually
come to what I wanted
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because, personally,
I don't fry a lot of stuff.
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I notice you've got gelatine.
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You've got a liqueur here.
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What are you making?
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I'm making a blueberry tart.
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Well, that's quite a challenge.
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Have you made the pastry
from scratch here on the bench?
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I've just made a pastry
from scratch,
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and currently blind bake it,
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and then put a frangipane on it
to bake it again.
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And then once it cools down,
I'm going to put blueberry jelly,
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which will include liqueur, and
then top with some whipped cream,
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and then some caramelised nuts.
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Just curious -
you went the dough route.
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You didn't want to deep fry
something. Exactly, yes.
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I really like sweet foods.
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In the past,
when I travelled to Paris,
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I would always go
to different patisseries
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and just try out a lot
of different things.
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And, yeah, this is the kind
of thing I love to do and eat.
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That pastry has to be
really, really thin.
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That frangipane inside has to be
lovely and soft,
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and rich with almonds.
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The flavour of blueberry
is really very sharp,
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and Chantilly cream.
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This shouts of a confident man.
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Let's hope he gets
his timings right.
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Are you making
three individual tarts?
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00:10:55,200 --> 00:10:56,880
I am making three
individual tarts, yes.
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If one's bigger, I'll have it.
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You guys, you guys fight over it.
Yeah, OK.
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Forest has said that the patisseries
of Paris is his inspiration.
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Forest has said that the patisseries
of Paris is his inspiration.
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It's my natural habitat.
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It's quite a standard.
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If he can do that, brilliant.
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I'll be very, very excited.
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Aged 16, Claire joined the Royal Navy
and sailed the seas for six years.
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00:11:20,400 --> 00:11:21,400
Aged 16, Claire joined the Royal Navy
and sailed the seas for six years.
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She now owns a cheese and wine shop
in Darlington,
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and blew the judges away
with an interpretation
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of her favourite takeaway.
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The coating on that chicken
with the sesame seeds,
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I think that is lovely.
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Claire, of course,
was fast-tracked straight through,
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with the quality of her
Korean chicken.
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What else has she got?
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I'm making fresh pasta
for my dish today.
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{\an8}Trying to cling onto
a little bit of summer,
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00:11:48,720 --> 00:11:51,240
{\an8}like a bit of lemon,
a bit of basil, a bit of burrata.
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I'll take you to the Amalfi Coast,
you know.
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00:11:54,680 --> 00:11:56,720
Not literally,
I can't afford it, but...
239
00:11:59,920 --> 00:12:01,840
The filling, whipped burrata.
Yeah.
240
00:12:01,880 --> 00:12:04,880
Burrata is a sort of
even younger version of mozzarella.
241
00:12:04,920 --> 00:12:08,200
And did your mind immediately
go to making pasta... Yes.
242
00:12:08,240 --> 00:12:09,440
..when you saw the brief?
243
00:12:09,480 --> 00:12:11,080
It's something that I love doing.
244
00:12:11,120 --> 00:12:12,800
I get so much relief out of it.
245
00:12:12,840 --> 00:12:15,280
Like, just hand rolling it
and making it, it's just nice.
246
00:12:15,320 --> 00:12:17,080
When you've had, like,
a bit of a crappy day,
247
00:12:17,120 --> 00:12:19,360
you can just come home and
take it out on the pasta dough,
248
00:12:19,400 --> 00:12:20,880
and it's very, like, meditative.
249
00:12:20,920 --> 00:12:22,760
How are you feeling
about the competition now?
250
00:12:22,800 --> 00:12:24,000
Erm...
251
00:12:25,320 --> 00:12:26,800
..ask me in about 30 minutes.
252
00:12:30,760 --> 00:12:34,200
A sharp, sour burrata
inside a piece of pasta. Wonderful.
253
00:12:34,240 --> 00:12:36,400
When you bite into it,
it should explode with cheese.
254
00:12:36,440 --> 00:12:38,200
Should have ample filling in there.
255
00:12:38,240 --> 00:12:41,520
And then toasted breadcrumbs,
giving it texture.
256
00:12:41,560 --> 00:12:44,680
That pasta dough needs to
be lovely and thin,
257
00:12:44,720 --> 00:12:47,040
and there has to be more filling
than dough.
258
00:12:47,080 --> 00:12:50,080
Otherwise, it's just this doughy
thing with a tiny bit of cheese.
259
00:12:52,320 --> 00:12:54,800
Half an hour left, guys.
Half an hour left.
260
00:12:56,200 --> 00:13:00,560
Born in northern India, 40-year-old
chartered accountant Anurag
261
00:13:00,600 --> 00:13:02,320
now lives in Essex,
262
00:13:02,360 --> 00:13:05,640
and credits his cooking skills
to his late mother.
263
00:13:06,880 --> 00:13:10,840
In the audition, he impressed
with stunning presentation
264
00:13:10,880 --> 00:13:14,000
and the flavours of his heritage.
265
00:13:14,040 --> 00:13:18,280
Great cookery, great technique,
and absolutely delicious.
266
00:13:18,320 --> 00:13:18,400
Great cookery, great technique,
and absolutely delicious.
267
00:13:21,120 --> 00:13:23,920
I can't really compare
this experience to anything.
268
00:13:23,960 --> 00:13:27,520
{\an8}I think this is the best and
most exciting experience of my life.
269
00:13:29,120 --> 00:13:30,360
I love spreadsheets.
270
00:13:30,400 --> 00:13:32,680
It just makes your life so easy.
271
00:13:32,720 --> 00:13:34,400
So when it comes to MasterChef,
272
00:13:34,440 --> 00:13:38,960
I couldn't think of any better way
to plan my cook.
273
00:13:39,000 --> 00:13:42,960
Today my biggest worry is,
because I'm cooking something
274
00:13:43,000 --> 00:13:46,960
which is very regional
to Indian cuisine,
275
00:13:47,000 --> 00:13:48,920
and to appreciate that food,
276
00:13:48,960 --> 00:13:52,760
somebody needs to be aware about it,
at least.
277
00:13:52,800 --> 00:13:54,320
What are you making for us today?
278
00:13:54,360 --> 00:13:56,000
So I'm making a dosa for you.
279
00:13:57,160 --> 00:13:58,800
I love dosas.
280
00:13:58,840 --> 00:14:01,880
They are one of the greatest
expressions of batter in the world,
281
00:14:01,920 --> 00:14:03,240
so I'm very excited by this.
282
00:14:04,840 --> 00:14:07,920
So dosa is a savoury Indian crepe,
283
00:14:07,960 --> 00:14:10,880
with spiced mashed potatoes,
with sambar,
284
00:14:10,920 --> 00:14:12,640
which is a lentil vegetable stew,
285
00:14:12,680 --> 00:14:15,360
served with idli,
with a couple of chutneys.
286
00:14:15,400 --> 00:14:16,480
What's an idli?
287
00:14:16,520 --> 00:14:18,280
This is like dumplings.
288
00:14:18,320 --> 00:14:21,280
So idli got semolina,
a lot of spices.
289
00:14:21,320 --> 00:14:23,560
And do you make dosa at home a lot?
Yes, I do.
290
00:14:23,600 --> 00:14:24,720
When I was growing up,
291
00:14:24,760 --> 00:14:27,720
we didn't have any exposure
to any foreign cuisine whatsoever.
292
00:14:27,760 --> 00:14:30,760
So dosa was southern India,
that was a kind of a foreign country
293
00:14:30,800 --> 00:14:33,720
for north Indians,
so it used to be a treat for us.
294
00:14:36,640 --> 00:14:39,360
Anurag's making two
completely different batters.
295
00:14:39,400 --> 00:14:42,280
One batter, made from rice,
to make dosa,
296
00:14:42,320 --> 00:14:46,680
and the other batter, made from
semolina and water, to make idli.
297
00:14:46,720 --> 00:14:49,640
Idli is steamed. Dosa are fried.
298
00:14:49,680 --> 00:14:52,040
I've never seen idli
on MasterChef before.
299
00:14:52,080 --> 00:14:54,120
We've only ever seen dosa
on MasterChef once before,
300
00:14:54,160 --> 00:14:55,520
and it didn't work,
301
00:14:55,560 --> 00:14:58,480
so I just hope that Anurag
is able to get this right,
302
00:14:58,520 --> 00:15:00,280
because I think it sounds fantastic.
303
00:15:03,680 --> 00:15:05,560
Calm down, dear.
304
00:15:05,600 --> 00:15:08,680
Born in Wales and living in Scotland,
305
00:15:08,720 --> 00:15:12,680
46-year-old Jo is mum
to four children.
306
00:15:12,720 --> 00:15:17,280
She was inspired to cook as a child
by both her mother and grandmother.
307
00:15:17,320 --> 00:15:18,000
She was inspired to cook as a child
by both her mother and grandmother.
308
00:15:18,040 --> 00:15:22,600
In the audition round,
she needed to pare back on quantity.
309
00:15:22,640 --> 00:15:22,760
In the audition round,
she needed to pare back on quantity.
310
00:15:22,800 --> 00:15:25,720
I'd like to see Jo just
calm it down a little bit
311
00:15:25,760 --> 00:15:27,920
and do a couple of things
really well,
312
00:15:27,960 --> 00:15:30,120
than lots of things
and not get them quite right.
313
00:15:32,520 --> 00:15:34,960
Today I am making
a chicken curry pie
314
00:15:35,000 --> 00:15:37,280
{\an8}with an onion bhaji lid,
315
00:15:37,320 --> 00:15:39,440
and some spiced fondant potatoes,
316
00:15:39,480 --> 00:15:42,920
some cauliflower and paneer,
and a pickle and a raita.
317
00:15:44,600 --> 00:15:47,560
Oh, dear, I've done it again,
haven't I?
318
00:15:50,960 --> 00:15:52,920
How do I put this?
What are you thinking, Jo?!
319
00:15:52,960 --> 00:15:55,600
This sounds like a ridiculous
amount of stuff to do.
320
00:15:55,640 --> 00:15:57,600
This is quite pared back for me.
321
00:15:57,640 --> 00:16:01,080
You've got a pastry case.
Bottom and sides? Yep.
322
00:16:01,120 --> 00:16:03,240
And then the filling is?
So you've got chicken curry,
323
00:16:03,280 --> 00:16:05,440
and cauliflower and paneer.
324
00:16:05,480 --> 00:16:07,120
Does it get mixed in with
the chicken? No.
325
00:16:07,160 --> 00:16:09,160
It's separate? Separate.
I'm hiding it in the pie
326
00:16:09,200 --> 00:16:11,440
so it doesn't look like I've put
too much on the plate.
327
00:16:11,480 --> 00:16:13,520
What about the bhaji top?
Where'd that come from?
328
00:16:13,560 --> 00:16:15,800
There might have been wine involved.
329
00:16:15,840 --> 00:16:17,440
I love onion bhajis.
330
00:16:17,480 --> 00:16:19,120
How did you feel about
cooking for Jay?
331
00:16:19,160 --> 00:16:20,400
I'm a little bit excited.
332
00:16:20,440 --> 00:16:21,960
Your face lit up when he walked in.
333
00:16:22,000 --> 00:16:23,000
Yeah.
Why's that?
334
00:16:23,040 --> 00:16:25,280
Sunday's not a Sunday
till I've read your column.
335
00:16:25,320 --> 00:16:27,160
This is a woman of impeccable taste.
336
00:16:29,760 --> 00:16:32,440
JOHN:Jo's taken some chicken,
cooked them in a pressure cooker.
337
00:16:32,480 --> 00:16:34,280
In another pan, she's got paneer,
338
00:16:34,320 --> 00:16:37,240
that lovely cheese from India,
with cauliflower,
339
00:16:37,280 --> 00:16:39,080
which she's roasting with spices.
340
00:16:39,120 --> 00:16:42,320
The amount of sauce into that pie
is really important,
341
00:16:42,360 --> 00:16:46,200
and Jo's reducing that curry sauce
down so it's really, really thick.
342
00:16:46,240 --> 00:16:50,360
I hope we don't end up with
a pastry cup which is dry,
343
00:16:50,400 --> 00:16:52,440
with a pie filling which is dry,
344
00:16:52,480 --> 00:16:54,240
and a dry onion bhaji
across the top.
345
00:16:55,440 --> 00:16:57,760
Jo's given herself
a huge amount of work.
346
00:16:57,800 --> 00:17:00,720
She seems to be soldiering on,
but I'm concerned right now.
347
00:17:00,760 --> 00:17:02,800
I'm a bit nervous
about my pie cases,
348
00:17:02,840 --> 00:17:06,080
but hopefully I'm not
serving soggy bottoms.
349
00:17:10,680 --> 00:17:12,840
Come on, babies.
350
00:17:12,880 --> 00:17:15,560
Contestants, you have five minutes.
351
00:17:21,600 --> 00:17:24,160
I'm really short on time.
I think they're OK.
352
00:17:26,240 --> 00:17:28,120
Come on, mate.
You've got three minutes.
353
00:17:28,160 --> 00:17:30,360
That last dosa's going to
have to go on last minute.
354
00:17:32,920 --> 00:17:35,160
Oh, my God. I can't breathe.
355
00:17:35,200 --> 00:17:37,760
Your pie case is still in the oven?
Yeah. Whoa!
356
00:17:39,560 --> 00:17:42,680
Final minute. Final 60 seconds.
357
00:17:43,960 --> 00:17:45,440
Sod it.
358
00:17:45,480 --> 00:17:47,400
I'm going to have to go for it,
I think.
359
00:17:55,440 --> 00:17:57,080
Cooked? Yeah. Doing good.
360
00:18:00,960 --> 00:18:02,880
Your time's up.
361
00:18:02,920 --> 00:18:04,480
Well done, all of you.
362
00:18:04,520 --> 00:18:05,960
Oh, my Lord.
363
00:18:06,000 --> 00:18:07,080
Oh!
364
00:18:08,240 --> 00:18:09,840
Oh, that was right up to the wire.
365
00:18:09,880 --> 00:18:12,600
I didn't think
I was going to get that done.
366
00:18:12,640 --> 00:18:13,960
Ow!
367
00:18:14,000 --> 00:18:16,320
The bhajis were a real rush.
368
00:18:16,360 --> 00:18:18,400
Anurag, please come and join us.
369
00:18:20,840 --> 00:18:24,560
Chartered accountant Anurag
has made two batters,
370
00:18:24,600 --> 00:18:29,000
{\an8}one for a fried dosa,
filled with a spiced mashed potato,
371
00:18:29,040 --> 00:18:31,280
{\an8}and the other for an idli,
372
00:18:31,320 --> 00:18:34,840
{\an8}a steamed spiced dumpling
of lentil and semolina,
373
00:18:34,880 --> 00:18:36,680
{\an8}served with sambar,
374
00:18:36,720 --> 00:18:39,160
{\an8}a lentil-based vegetable stew,
375
00:18:39,200 --> 00:18:41,720
{\an8}a coconut chutney,
376
00:18:41,760 --> 00:18:46,080
{\an8}a tomato and peanut chutney,
and a roasted peanut salad.
377
00:18:51,800 --> 00:18:53,960
Everything is delicious.
378
00:18:55,240 --> 00:18:56,760
I'm loving the peanut salad.
379
00:18:56,800 --> 00:18:58,800
The idli is gorgeous.
380
00:18:58,840 --> 00:19:02,880
The key thing is I asked you
to make a batter or dough the star,
381
00:19:02,920 --> 00:19:05,320
and you did that with the idli
and the dosa.
382
00:19:05,360 --> 00:19:07,560
This is remarkable.
I'm just going to carry on eating,
383
00:19:07,600 --> 00:19:09,040
and they're going to talk to you.
384
00:19:09,080 --> 00:19:10,680
Thank you very much. Thank you.
385
00:19:10,720 --> 00:19:12,760
Your dosa is thin.
386
00:19:12,800 --> 00:19:14,080
It's lovely and crispy.
387
00:19:14,120 --> 00:19:15,560
You toasted it beautifully.
388
00:19:15,600 --> 00:19:19,320
And then inside that goes
these beautiful spiced potatoes.
389
00:19:19,360 --> 00:19:20,840
That's fantastic.
390
00:19:20,880 --> 00:19:23,920
Then we got the idli,
this lovely sort of almost soft,
391
00:19:23,960 --> 00:19:26,680
like a savoury marshmallow
in texture,
392
00:19:26,720 --> 00:19:29,440
with two absolutely
brilliant chutneys.
393
00:19:29,480 --> 00:19:30,680
I think it's fantastic.
394
00:19:31,840 --> 00:19:34,240
I just keep going back in
and nibbling more and more of it.
395
00:19:34,280 --> 00:19:35,400
It's addictive.
396
00:19:35,440 --> 00:19:38,160
I'm amazed you got all the work done
in the short space of time,
397
00:19:38,200 --> 00:19:40,000
and it really is quite delicious.
398
00:19:40,040 --> 00:19:42,040
Thank you very much.
Thank you. Really appreciate.
399
00:19:43,720 --> 00:19:47,320
When I was leaving for the day,
I looked at my mum's picture,
400
00:19:47,360 --> 00:19:50,040
and I said,
"Mum, I'm going to make dosa today."
401
00:19:50,080 --> 00:19:52,240
And kind of, like,
I heard that she said,
402
00:19:52,280 --> 00:19:54,680
"Yes, go,
go ahead and make me proud."
403
00:19:54,720 --> 00:19:56,480
So I really feel very blessed.
404
00:19:58,960 --> 00:20:00,720
{\an8}Personal trainer Cliodhna
405
00:20:00,760 --> 00:20:03,640
{\an8}has cooked tempura squid,
406
00:20:03,680 --> 00:20:06,760
{\an8}served with a black garlic
squid ink aioli,
407
00:20:06,800 --> 00:20:09,240
{\an8}and a caper and raisin puree.
408
00:20:13,680 --> 00:20:15,680
Lovely crisp batter on the squid.
409
00:20:15,720 --> 00:20:17,160
The squid's well cooked.
410
00:20:17,200 --> 00:20:19,880
There's proper seasoning in that
batter as well. Well done.
411
00:20:21,000 --> 00:20:23,440
Is the only aioli on there
the stripe?
412
00:20:23,480 --> 00:20:24,640
Yes.
413
00:20:24,680 --> 00:20:26,280
That's not easy to eat.
414
00:20:26,320 --> 00:20:28,160
I would have liked
more of that aioli.
415
00:20:28,200 --> 00:20:30,280
I would have liked a big pile of it,
actually.
416
00:20:31,280 --> 00:20:32,480
The raisin and capers,
417
00:20:32,520 --> 00:20:34,720
you've got this wonderful
sweetness from the raisins
418
00:20:34,760 --> 00:20:36,920
and then the sharpness of the caper
at the same time,
419
00:20:36,960 --> 00:20:39,680
which, with the pepper that's on
the outside of that squid,
420
00:20:39,720 --> 00:20:41,280
I think it really works.
421
00:20:41,320 --> 00:20:43,960
I've got to tell you,
I'd pay for that in a restaurant.
422
00:20:44,000 --> 00:20:45,440
Oh, thank you.
423
00:20:47,760 --> 00:20:51,680
I'm kicking myself a bit because
they wanted more of the aioli.
424
00:20:51,720 --> 00:20:53,560
There's a massive dish of it
as well.
425
00:20:53,600 --> 00:20:55,160
LAUGHTER
426
00:20:55,200 --> 00:20:58,960
But John said he'd pay for my food
in a restaurant, so that was, like,
427
00:20:59,000 --> 00:21:01,560
the highest compliment
I could ever think to receive.
428
00:21:03,240 --> 00:21:05,680
{\an8}Toy developer Omar
429
00:21:05,720 --> 00:21:07,720
{\an8}has cooked a cod and onion bhaji,
430
00:21:07,760 --> 00:21:10,800
{\an8}served on smoked aloo gobi mash,
431
00:21:10,840 --> 00:21:13,200
{\an8}with a cucumber raita,
432
00:21:13,240 --> 00:21:15,480
{\an8}date and tamarind chutney,
433
00:21:15,520 --> 00:21:17,880
{\an8}and a chunky curry sauce.
434
00:21:24,120 --> 00:21:28,360
Your bhaji is fulfilling the brief,
and it is full of undulation.
435
00:21:28,400 --> 00:21:30,640
The fish and the onion,
it works very, very well.
436
00:21:31,880 --> 00:21:35,040
And then underneath, you've got
your mash, which is deep and rich
437
00:21:35,080 --> 00:21:37,120
and comforting, and it goes
very, very well.
438
00:21:38,400 --> 00:21:40,560
I love this curry sauce.
439
00:21:40,600 --> 00:21:42,880
It's a proper slap about the chops.
440
00:21:42,920 --> 00:21:44,480
I just love all of it.
441
00:21:45,880 --> 00:21:49,360
It's really brave
for anybody to walk in here
442
00:21:49,400 --> 00:21:51,600
and try and create
something completely different
443
00:21:51,640 --> 00:21:53,680
from anything we've ever eaten
before in our lives,
444
00:21:53,720 --> 00:21:55,240
and I applaud your bravery.
445
00:21:55,280 --> 00:21:57,840
Your bhaji, I think, is fantastic.
446
00:21:57,880 --> 00:21:59,720
And I love the sweetness
of that raita.
447
00:21:59,760 --> 00:22:02,400
That lovely date chutney
I think is really good.
448
00:22:03,680 --> 00:22:08,080
You are as much an inventor
as you are a cook.
449
00:22:08,120 --> 00:22:11,720
Your dishes aren't ever
conventional.
450
00:22:11,760 --> 00:22:14,240
This one, I'm really enjoying.
451
00:22:14,280 --> 00:22:16,520
I like the bhaji
with a bit of fish in it.
452
00:22:16,560 --> 00:22:19,120
And I was very, very doubtful, Omar.
453
00:22:21,320 --> 00:22:22,720
Jay said he loved it.
454
00:22:22,760 --> 00:22:25,040
I literally felt like I could
stand there and cry.
455
00:22:25,080 --> 00:22:28,720
Just wanted to call my mum,
and just was like a five-year-old.
456
00:22:30,760 --> 00:22:32,560
{\an8}Mum of four Jo
457
00:22:32,600 --> 00:22:36,040
{\an8}has cooked a half and half pie
with two fillings,
458
00:22:36,080 --> 00:22:38,080
{\an8}one with chicken curry,
459
00:22:38,120 --> 00:22:40,600
{\an8}and the other a spiced
cauliflower paneer,
460
00:22:40,640 --> 00:22:43,240
{\an8}topped with an onion bhaji lid,
461
00:22:43,280 --> 00:22:45,840
{\an8}served with spiced fondant potatoes,
462
00:22:45,880 --> 00:22:47,560
{\an8}cucumber pickle,
463
00:22:47,600 --> 00:22:49,920
{\an8}and a beetroot raita.
464
00:22:49,960 --> 00:22:51,360
You like to do a lot, don't you?
465
00:22:51,400 --> 00:22:53,960
I didn't think I was doing a lot.
Right.
466
00:22:59,240 --> 00:23:01,480
It doesn't really look like
a pie to me.
467
00:23:01,520 --> 00:23:04,920
You have made a receptacle
for quite a dry curry.
468
00:23:06,240 --> 00:23:08,480
I'm afraid the bhaji
just hasn't worked.
469
00:23:08,520 --> 00:23:11,280
There's not enough batter and
it's not crisp, and you know that.
470
00:23:11,320 --> 00:23:13,200
Yep.
There are some lovely things here.
471
00:23:13,240 --> 00:23:15,560
I love the pickle.
I love the raita.
472
00:23:15,600 --> 00:23:17,720
And I love the spicing
of the chicken curry.
473
00:23:19,080 --> 00:23:22,040
I was disappointed
when I cut into the pie,
474
00:23:22,080 --> 00:23:24,600
and it didn't ooze out
sauce or gravy,
475
00:23:24,640 --> 00:23:27,080
because that's the point of a pie,
right?
476
00:23:27,120 --> 00:23:31,000
But the paneer with the cauliflower,
the paneer is salty and tangy,
477
00:23:31,040 --> 00:23:34,000
almost sour, like a yoghurt,
which is nice.
478
00:23:35,600 --> 00:23:38,240
Oh, I wanted it to work
because I think a curry pie
479
00:23:38,280 --> 00:23:40,080
sounds like a lovely idea
with a bhaji top.
480
00:23:42,960 --> 00:23:45,560
Jo, we know you can cook.
481
00:23:45,600 --> 00:23:47,680
This hasn't worked, has it?
No.
482
00:23:47,720 --> 00:23:49,040
Thanks, Jo.
483
00:23:52,400 --> 00:23:54,680
I'm such a fan of Jay Rayner,
484
00:23:54,720 --> 00:23:58,920
and to get the opportunity
to cook for him
485
00:23:58,960 --> 00:24:00,440
and then just... Oh!
486
00:24:02,720 --> 00:24:03,960
Gutted.
487
00:24:06,520 --> 00:24:11,720
{\an8}Bricklayer Adam has cooked waffles
and deep-fried buttermilk chicken,
488
00:24:11,760 --> 00:24:12,080
{\an8}Bricklayer Adam has cooked waffles
and deep-fried buttermilk chicken,
489
00:24:12,120 --> 00:24:14,480
{\an8}chilli jam,
490
00:24:14,520 --> 00:24:16,560
{\an8}cabbage slaw,
491
00:24:16,600 --> 00:24:21,280
{\an8}and frickles, served with
a whipped maple bacon butter.
492
00:24:21,320 --> 00:24:21,680
{\an8}and frickles, served with
a whipped maple bacon butter.
493
00:24:21,720 --> 00:24:23,080
Adam...
494
00:24:23,120 --> 00:24:25,600
..you've cut up the waffles!
495
00:24:25,640 --> 00:24:27,440
These are great ingredients,
496
00:24:27,480 --> 00:24:30,680
and I'm just not sure why
you've done it like this.
497
00:24:34,960 --> 00:24:37,920
You've cooked some lovely chicken,
you really have.
498
00:24:37,960 --> 00:24:39,920
You fulfilled the brief
on the batter front.
499
00:24:39,960 --> 00:24:41,960
You made a lovely waffle.
500
00:24:42,000 --> 00:24:43,720
And I like your slaw.
501
00:24:43,760 --> 00:24:47,560
The frickles, the battered pickles,
lovely.
502
00:24:47,600 --> 00:24:50,000
You know, technically it's great,
503
00:24:50,040 --> 00:24:52,320
but then you have to bring them
all together on the plate
504
00:24:52,360 --> 00:24:53,680
in a way that makes sense.
505
00:24:54,760 --> 00:24:58,400
When you cut up food, as soon as
you chop it up and it's hot,
506
00:24:58,440 --> 00:25:01,320
the moisture, it's steam -
it disappears.
507
00:25:01,360 --> 00:25:03,680
That means that bit of chicken
that was lovely and moist
508
00:25:03,720 --> 00:25:06,240
inside its casing has gone dry.
509
00:25:06,280 --> 00:25:09,680
That means my little waffle, which
had crispy bits around the outside,
510
00:25:09,720 --> 00:25:11,320
and lovely soggy bits in the middle,
511
00:25:11,360 --> 00:25:13,920
has now not got the beauty
of that texture any more.
512
00:25:15,120 --> 00:25:17,320
You've heard what they've said
about chopping it up,
513
00:25:17,360 --> 00:25:20,000
and they're absolutely right.
Do you want to hear some good news?
514
00:25:20,040 --> 00:25:21,400
Please.
You can cook.
515
00:25:21,440 --> 00:25:23,000
That thing tastes fantastic.
516
00:25:25,760 --> 00:25:28,440
To chop up a chicken
and waffles for Jay Rayner,
517
00:25:28,480 --> 00:25:30,920
who absolutely hated his food
chopped for him.
518
00:25:30,960 --> 00:25:33,880
But I'm just so happy
they liked the taste.
519
00:25:33,920 --> 00:25:36,160
And my wife told me to cut it up.
520
00:25:38,760 --> 00:25:41,080
Cheese and wine shop owner Claire
521
00:25:41,120 --> 00:25:44,120
{\an8}has cooked hand-rolled
tortellini pasta,
522
00:25:44,160 --> 00:25:46,520
{\an8}filled with whipped burrata,
523
00:25:46,560 --> 00:25:50,320
{\an8}served with a home-made
lemon garlic butter,
524
00:25:50,360 --> 00:25:54,320
{\an8}a Parmesan black pepper crumb,
and basil chips.
525
00:25:59,280 --> 00:26:01,480
Claire, great flavours.
526
00:26:01,520 --> 00:26:03,640
Like the lightness of the cheese,
527
00:26:03,680 --> 00:26:05,680
and I'm picking up a bit of
lemon zest as well,
528
00:26:05,720 --> 00:26:07,120
which freshens the whole thing.
529
00:26:07,160 --> 00:26:09,360
Across the breadcrumbs,
there's pepper,
530
00:26:09,400 --> 00:26:12,840
and I'm also getting nice basil
from your basil crisps.
531
00:26:12,880 --> 00:26:17,120
However, the pasta is a little
thick, especially where it joins.
532
00:26:17,160 --> 00:26:17,200
However, the pasta is a little
thick, especially where it joins.
533
00:26:17,240 --> 00:26:19,800
You look like you know that.
I do, yeah.
534
00:26:19,840 --> 00:26:24,560
The issue with a filled pasta
is you need a lot of filling,
535
00:26:24,600 --> 00:26:24,960
The issue with a filled pasta
is you need a lot of filling,
536
00:26:25,000 --> 00:26:28,320
and they usually should be
about 50-50,
537
00:26:28,360 --> 00:26:31,360
and it needs about four times
the amount of that.
538
00:26:31,400 --> 00:26:33,080
That's why it's difficult to make.
539
00:26:34,720 --> 00:26:36,240
I agree with John.
540
00:26:36,280 --> 00:26:39,320
There does need to be more filling,
and a little more seasoning,
541
00:26:39,360 --> 00:26:42,360
but I really do adore
the crumb underneath.
542
00:26:42,400 --> 00:26:44,480
I could sit with a big bowl
of that and a spoon,
543
00:26:44,520 --> 00:26:46,600
and I'd be very happy indeed.
544
00:26:46,640 --> 00:26:48,000
Thanks.
545
00:26:50,200 --> 00:26:51,760
It wasn't great. It wasn't perfect.
546
00:26:51,800 --> 00:26:53,600
It wasn't what I wanted to put out.
547
00:26:53,640 --> 00:26:56,640
I knew my pasta dough
was just too thick.
548
00:26:56,680 --> 00:26:59,280
I shouldn't have hand-rolled it,
I should have used the machine.
549
00:27:01,480 --> 00:27:03,840
Marketing director Forest
550
00:27:03,880 --> 00:27:06,400
{\an8}has made a sweet shortcrust
pastry tart,
551
00:27:06,440 --> 00:27:10,200
{\an8}filled with a layer of blueberry
jelly, with blackberry liqueur,
552
00:27:10,240 --> 00:27:12,200
{\an8}and a frangipane layer,
553
00:27:12,240 --> 00:27:14,600
{\an8}topped with Chantilly cream,
554
00:27:14,640 --> 00:27:17,680
{\an8}encrusted with chopped
caramelised nuts,
555
00:27:17,720 --> 00:27:20,160
{\an8}cornflower petals, and sea salt.
556
00:27:21,680 --> 00:27:22,880
It's unadorned,
557
00:27:22,920 --> 00:27:25,720
and the excitement is when
we cut through that, isn't it?
558
00:27:25,760 --> 00:27:26,920
Indeed, yeah.
559
00:27:28,520 --> 00:27:29,920
Oh! Ho-ho!
560
00:27:32,000 --> 00:27:33,160
Splendid.
561
00:27:40,800 --> 00:27:43,800
Technically, it's brilliant.
562
00:27:43,840 --> 00:27:46,800
But technical brilliance is for
nothing if it's not nice to eat,
563
00:27:46,840 --> 00:27:48,720
and it is very nice to eat.
564
00:27:48,760 --> 00:27:53,800
You interpreted dough as
a crisp, thin pastry shell.
565
00:27:53,840 --> 00:27:53,880
You interpreted dough as
a crisp, thin pastry shell.
566
00:27:53,920 --> 00:27:57,040
You executed that in the time
given you extremely well.
567
00:27:58,320 --> 00:28:02,720
You've taken us to the best
of Parisian patisserie. Thank you.
568
00:28:02,760 --> 00:28:04,000
Thank you.
569
00:28:05,080 --> 00:28:07,200
Awesome.
570
00:28:07,240 --> 00:28:09,760
Absolutely awesome.
571
00:28:09,800 --> 00:28:13,560
Inside, that frangipane, rich
with almond, but lovely and soft.
572
00:28:13,600 --> 00:28:16,560
Above that, we've got a jelly
made from blueberries.
573
00:28:16,600 --> 00:28:18,800
Across the top,
then I've got peanuts.
574
00:28:18,840 --> 00:28:21,400
Underneath that,
really lovely cream,
575
00:28:21,440 --> 00:28:24,560
lightly whipped to the stage
it's in danger of collapsing,
576
00:28:24,600 --> 00:28:27,040
and I'm amazed that
you've actually held it together.
577
00:28:27,080 --> 00:28:30,560
It's just a thing of deliciousness.
578
00:28:31,680 --> 00:28:33,000
Thank you.
579
00:28:33,040 --> 00:28:36,560
Forest, this is the work
of a craftsman.
580
00:28:36,600 --> 00:28:41,400
It's lovely and light and fruity,
creamy,
581
00:28:41,440 --> 00:28:43,880
and just perfectly yummy
in every way.
582
00:28:47,280 --> 00:28:49,760
I almost didn't know what to react.
583
00:28:49,800 --> 00:28:53,520
I just stood there, smiling and,
"Yeah, thank you. Thank you."
584
00:28:53,560 --> 00:28:56,360
But at the same time, a part of me
inside were feeling like,
585
00:28:56,400 --> 00:28:57,920
"Yes! Yes! Yes!"
586
00:29:00,320 --> 00:29:03,240
We've seen a few moist eyes today,
people getting a bit emotional.
587
00:29:03,280 --> 00:29:06,240
I understand it, because you really
have put your all into it,
588
00:29:06,280 --> 00:29:10,000
and you've done the thing
that is closest to my heart,
589
00:29:10,040 --> 00:29:12,240
which is fed me well.
590
00:29:12,280 --> 00:29:14,560
Thank you.
591
00:29:14,600 --> 00:29:16,360
We said at the start of this,
592
00:29:16,400 --> 00:29:19,320
we can only take the best cooks
with us.
593
00:29:19,360 --> 00:29:21,280
It's going to be a tough decision.
594
00:29:21,320 --> 00:29:24,120
We'll call you back in as soon as we
can. Thanks very much. Off you go.
595
00:29:34,560 --> 00:29:36,520
Great round, great food.
596
00:29:36,560 --> 00:29:38,280
Show-stopping dishes.
597
00:29:38,320 --> 00:29:40,000
Huge smiles on our faces.
598
00:29:40,040 --> 00:29:42,040
Good brief from Jay. Come on.
599
00:29:45,520 --> 00:29:48,640
Before we go any further,
we have to shine a spotlight
600
00:29:48,680 --> 00:29:51,800
on the beautiful tart
made by Forest.
601
00:29:51,840 --> 00:29:56,280
He cooked today at a professional
level, and that tart was beautiful.
602
00:29:56,320 --> 00:29:58,480
Forest has got himself
a place in the next round.
603
00:29:58,520 --> 00:30:00,520
Somebody else today I think
did sterling work,
604
00:30:00,560 --> 00:30:02,160
and that was Anurag.
605
00:30:02,200 --> 00:30:05,400
Dosa and an idli?
This is great cookery, John!
606
00:30:05,440 --> 00:30:08,400
And so much work in a
short space of time.
607
00:30:08,440 --> 00:30:11,240
Anurag's going through,
we agree that? Yeah.
608
00:30:11,280 --> 00:30:14,400
Cliodhna - tempura squid.
609
00:30:14,440 --> 00:30:16,400
It was pretty. It was interesting.
610
00:30:16,440 --> 00:30:17,840
I thought it was beautiful.
611
00:30:17,880 --> 00:30:19,840
Do you want to put Cliodhna through?
Absolutely.
612
00:30:21,000 --> 00:30:22,760
Do you know what I liked
with Omar today?
613
00:30:22,800 --> 00:30:25,480
I think that invention
really worked for me.
614
00:30:25,520 --> 00:30:27,960
A bhaji with strips of cod in it.
615
00:30:28,000 --> 00:30:29,640
The flavours were great.
616
00:30:29,680 --> 00:30:32,000
Omar has got himself
a place in the next round.
617
00:30:32,040 --> 00:30:33,320
Good on Omar.
618
00:30:33,360 --> 00:30:36,240
We've now got a discussion
between the three
619
00:30:36,280 --> 00:30:38,120
who actually made mistakes.
620
00:30:38,160 --> 00:30:41,080
Now, Adam made us a plate of
what I call promise,
621
00:30:41,120 --> 00:30:42,720
and he chopped it all up.
622
00:30:42,760 --> 00:30:45,280
You can't take what's a big fun dish
623
00:30:45,320 --> 00:30:47,880
and try and make it look like
smart restaurant.
624
00:30:47,920 --> 00:30:49,640
You mess it up,
you rip its soul out.
625
00:30:50,760 --> 00:30:53,640
Jo made us a curry pie,
626
00:30:53,680 --> 00:30:56,600
but what we had was we had
a chicken curry with reduced sauce
627
00:30:56,640 --> 00:30:58,240
inside a pastry cup.
628
00:30:58,280 --> 00:31:01,040
In half of that curry pie,
629
00:31:01,080 --> 00:31:04,000
we had cauliflower and paneer
without any sauce at all.
630
00:31:04,040 --> 00:31:06,960
And the bhaji, that didn't work.
It wasn't crispy enough.
631
00:31:08,160 --> 00:31:10,840
Claire's dish -
I thought the flavours were great.
632
00:31:10,880 --> 00:31:12,600
But the pasta was too thick.
633
00:31:12,640 --> 00:31:15,440
There wasn't enough filling,
which made it dry.
634
00:31:16,680 --> 00:31:19,680
We said at the start of this
we can only take the best cooks.
635
00:31:19,720 --> 00:31:21,360
Who stays? Who goes?
636
00:31:21,400 --> 00:31:22,600
Mm.
637
00:31:25,080 --> 00:31:26,720
I didn't fulfil the brief.
638
00:31:26,760 --> 00:31:30,720
It was just a pastry bowl
with some stuff in it... Ugh.
639
00:31:32,000 --> 00:31:35,480
They might completely get rid of me
because of how I'd served it.
640
00:31:35,520 --> 00:31:38,720
Chopping up food for a food critic
was just stupid.
641
00:31:40,520 --> 00:31:42,520
I know that I could go home.
642
00:31:42,560 --> 00:31:46,000
My dough wasn't MasterChef quality,
so...
643
00:31:47,040 --> 00:31:48,320
..we'll see.
644
00:32:00,360 --> 00:32:02,000
Thank you, all of you.
645
00:32:02,040 --> 00:32:04,480
Your cooking today
made for an absolutely great day.
646
00:32:07,440 --> 00:32:08,680
At the start of this, we did say
647
00:32:08,720 --> 00:32:10,440
that we can only take
the best cooks with us.
648
00:32:11,920 --> 00:32:13,880
We've decided...
649
00:32:13,920 --> 00:32:16,280
..that two of you are leaving us.
650
00:32:22,000 --> 00:32:23,960
The first person leaving us...
651
00:32:29,880 --> 00:32:31,160
..Jo.
652
00:32:32,800 --> 00:32:34,360
Sorry, Jo.
653
00:32:34,400 --> 00:32:36,760
We've loved meeting you.
We really hope you've enjoyed it.
654
00:32:36,800 --> 00:32:39,680
Honestly, I've absolutely loved
every second. Bless you. Take care.
655
00:32:39,720 --> 00:32:41,400
Thank you.
Thank you very much indeed.
656
00:32:45,560 --> 00:32:49,240
The second person
leaving the competition...
657
00:32:55,360 --> 00:32:56,360
..Claire.
658
00:32:57,520 --> 00:32:59,720
Claire, nice to have met you.
You too. Thank you.
659
00:32:59,760 --> 00:33:03,200
I really hope you enjoyed yourself.
Thank you. Cheers.
660
00:33:05,040 --> 00:33:07,520
The MasterChef experience
has been great.
661
00:33:07,560 --> 00:33:10,440
It's been a right laugh, and
the contestants have been lovely,
662
00:33:10,480 --> 00:33:13,400
and I'm so glad the ones who have
gone through are going through,
663
00:33:13,440 --> 00:33:15,680
because they're brilliant,
and they deserve it.
664
00:33:16,880 --> 00:33:19,680
I didn't do as well
as I hoped I would, but I did...
665
00:33:19,720 --> 00:33:21,440
I'm really proud of myself.
666
00:33:21,480 --> 00:33:25,760
And what an experience. I mean,
genuinely, what an experience.
667
00:33:25,800 --> 00:33:27,360
It's been magic.
668
00:33:27,400 --> 00:33:29,240
One, two, three, four, five.
669
00:33:29,280 --> 00:33:31,960
Journey continues, right?
The adventure carries on.
670
00:33:32,000 --> 00:33:33,440
Come on!
671
00:33:36,640 --> 00:33:38,720
Some say roller-coaster,
I think tightrope.
672
00:33:38,760 --> 00:33:41,080
I feel like I'm walking it.
I could fall off any time.
673
00:33:41,120 --> 00:33:44,360
Smashed it! It's all good.
674
00:33:45,520 --> 00:33:48,000
Last woman standing.
I can't believe it.
675
00:33:48,040 --> 00:33:50,840
I'm just going to have to,
you know, take the lead,
676
00:33:50,880 --> 00:33:53,800
and try and show them all
who's boss.
677
00:33:56,760 --> 00:33:59,840
It is amazing. It's been a great
day. Really, really happy about it.
678
00:34:08,280 --> 00:34:12,800
The competition continues,
and it just gets better and better.
679
00:34:12,840 --> 00:34:15,120
But we are looking for
four quarterfinalists.
680
00:34:15,160 --> 00:34:19,120
This is where the pressure
really starts to mount.
681
00:34:19,160 --> 00:34:22,400
We've got some seriously talented
cooks in this group.
682
00:34:22,440 --> 00:34:24,720
This is a battle royal.
683
00:34:25,840 --> 00:34:27,240
Definitely a tough competition.
684
00:34:27,280 --> 00:34:29,200
Everyone's really bringing
their A-game,
685
00:34:29,240 --> 00:34:31,000
so you've got to step up
and try and beat them.
686
00:34:32,520 --> 00:34:35,760
Feeling a bit excited, nervous,
all mixed bag.
687
00:34:37,120 --> 00:34:40,600
I'm just trying to channel
the energy to be productive
688
00:34:40,640 --> 00:34:44,040
as opposed to letting it get the
better of me and ruining me, really.
689
00:34:59,120 --> 00:35:01,280
Welcome back.
690
00:35:01,320 --> 00:35:03,200
We have set you a challenge -
691
00:35:03,240 --> 00:35:06,680
I think an incredibly exciting
but not easy challenge -
692
00:35:06,720 --> 00:35:10,360
and that is to cook a dish
featuring chocolate.
693
00:35:12,080 --> 00:35:14,240
Your dish can be
whatever it wants to be.
694
00:35:14,280 --> 00:35:16,080
It can be sweet.
It could be savoury.
695
00:35:16,120 --> 00:35:19,120
You can use whatever you want
in your dish
696
00:35:19,160 --> 00:35:21,480
that is going to champion chocolate.
697
00:35:23,000 --> 00:35:26,240
One hour 30 minutes,
four quarterfinal places,
698
00:35:26,280 --> 00:35:27,560
two portions of your dish.
699
00:35:29,200 --> 00:35:32,560
At the end of this, sadly,
one of you is going home.
700
00:35:35,400 --> 00:35:36,520
Let's cook.
701
00:35:44,080 --> 00:35:45,720
The brief is chocolate,
702
00:35:45,760 --> 00:35:48,320
and it sounds very tempting,
very delicious.
703
00:35:50,320 --> 00:35:53,240
So today my dish is inspired
by a volcano, actually.
704
00:35:54,920 --> 00:35:57,400
I am not trying to make
a volcano looking-like dish,
705
00:35:57,440 --> 00:35:59,720
but kind of picking the inspiration,
706
00:35:59,760 --> 00:36:03,120
how the Earth has different layers,
crust, texture,
707
00:36:03,160 --> 00:36:06,160
so that's what I'm portraying
in my dish today.
708
00:36:08,720 --> 00:36:13,160
So my dish is a chocolate dome
filled with coffee cream
709
00:36:13,200 --> 00:36:13,600
So my dish is a chocolate dome
filled with coffee cream
710
00:36:13,640 --> 00:36:15,920
and raspberry tequila gel,
711
00:36:15,960 --> 00:36:18,560
which will sit on top
of chocolate brownie,
712
00:36:18,600 --> 00:36:23,120
served with raspberry sorbet
and butterscotch sauce.
713
00:36:23,160 --> 00:36:24,240
Whoa.
714
00:36:24,280 --> 00:36:28,280
The raspberry, pretty bright
vibrant red colour, represent lava.
715
00:36:28,320 --> 00:36:30,400
Last month, we visited Lanzarote.
716
00:36:30,440 --> 00:36:33,080
The whole island looked chocolate,
so I thought,
717
00:36:33,120 --> 00:36:36,120
"OK, can I make something
in the MasterChef kitchen?"
718
00:36:36,160 --> 00:36:39,880
Wow. Mate, you have got
a creative bent, that's for sure.
719
00:36:42,080 --> 00:36:45,240
What Anurag is doing
is huge amounts of process.
720
00:36:45,280 --> 00:36:48,360
We've got a tempered chocolate dome.
Tempered chocolate -
721
00:36:48,400 --> 00:36:50,880
you take it up to one temperature,
bring it down again.
722
00:36:50,920 --> 00:36:53,160
It means that all the crystals
disappear,
723
00:36:53,200 --> 00:36:55,840
and you end up with
a lovely shiny piece.
724
00:36:55,880 --> 00:36:57,800
I hope that dome is really lovely
and thin,
725
00:36:57,840 --> 00:37:01,440
so when you crack it with a spoon,
it does just that, it cracks open.
726
00:37:02,880 --> 00:37:05,320
We haven't seen a sweet dish
from you yet, have we?
727
00:37:05,360 --> 00:37:08,480
Yeah. And you'll be surprised
how big a sweet tooth I have.
728
00:37:08,520 --> 00:37:12,320
I make my own birthday cake
every time.
729
00:37:12,360 --> 00:37:15,600
I think that might be
a tiny little bit sad.
730
00:37:15,640 --> 00:37:18,800
No, no, it's not! I can imagine
lots of people at home going, "Aw!"
731
00:37:18,840 --> 00:37:22,000
The sad thing would be to eat
a bad cake on your own birthday.
732
00:37:22,040 --> 00:37:23,440
Exactly!
733
00:37:27,000 --> 00:37:30,120
I think that even without
all the good feedback,
734
00:37:30,160 --> 00:37:34,400
there is already a pressure
to keep up the standard.
735
00:37:34,440 --> 00:37:35,840
I know how my dishes
are meant to go,
736
00:37:35,880 --> 00:37:38,960
{\an8}so in the end, it's whether
I am able to produce my dish
737
00:37:39,000 --> 00:37:40,520
in the way that I wanted.
738
00:37:43,160 --> 00:37:45,080
So today I'm making a Paris-Brest,
739
00:37:45,120 --> 00:37:47,160
which is a typical French patisserie
740
00:37:47,200 --> 00:37:49,840
where you have
a ring of choux pastry.
741
00:37:49,880 --> 00:37:52,640
And then what I'm doing is I'm
putting in praline cream in there.
742
00:37:52,680 --> 00:37:54,520
I don't want to put you
under pressure,
743
00:37:54,560 --> 00:37:57,640
but a Paris-Brest may be
my favourite, favourite pastry.
744
00:37:57,680 --> 00:38:00,560
It commemorates the famous
bicycle race from Paris to Brest...
745
00:38:00,600 --> 00:38:03,760
It does. ..and that's why it's a
bicycle wheel, right? Indeed, yeah.
746
00:38:03,800 --> 00:38:06,120
No chocolate, traditionally,
in a Paris-Brest,
747
00:38:06,160 --> 00:38:08,600
so how difficult was it
to introduce it?
748
00:38:08,640 --> 00:38:11,960
So what I'm doing is that
I'm putting a chocolate craquelin
749
00:38:12,000 --> 00:38:13,600
on top of the choux pastry,
750
00:38:13,640 --> 00:38:16,560
so that it melts into a bit of
a cookie texture on top of it,
751
00:38:16,600 --> 00:38:18,400
and then topped with
a chocolate ring.
752
00:38:18,440 --> 00:38:19,520
Do it well.
753
00:38:20,760 --> 00:38:24,680
Choux pastry make up things like
profiteroles, chocolate eclairs.
754
00:38:24,720 --> 00:38:28,280
If that choux pastry doesn't work,
and it's not lovely and crispy
755
00:38:28,320 --> 00:38:31,440
on the bottom, and hollow
on the inside, and it's doughy,
756
00:38:31,480 --> 00:38:32,800
we've got a real problem.
757
00:38:34,520 --> 00:38:36,440
Craquelin across the top -
758
00:38:36,480 --> 00:38:40,240
it's a coating of chocolate that,
as the actual choux pastry bakes,
759
00:38:40,280 --> 00:38:42,680
it cracks into little tiny pieces,
760
00:38:42,720 --> 00:38:44,560
giving you a really lovely
rich flavour.
761
00:38:44,600 --> 00:38:47,200
But is that enough chocolate
for our chocolate dessert?
762
00:38:48,760 --> 00:38:50,040
30 minutes have gone.
763
00:38:50,080 --> 00:38:51,440
You do have an hour left.
764
00:38:53,360 --> 00:38:56,320
Now that there's less of us,
if you do mess up,
765
00:38:56,360 --> 00:38:59,120
it's going to stick out
like a sore thumb, really.
766
00:38:59,160 --> 00:39:01,160
It can make it
a little bit intimidating,
767
00:39:01,200 --> 00:39:02,840
but I'm quite a tenacious person,
768
00:39:02,880 --> 00:39:05,400
and I won't stop until
I've given it my absolute all.
769
00:39:07,200 --> 00:39:10,680
Cliodhna, actually, you look
a little bit stressed. Are you OK?
770
00:39:10,720 --> 00:39:12,280
I'm quite nervous today.
771
00:39:12,320 --> 00:39:15,000
I'm just trying to not let
the nerves get the better of me.
772
00:39:15,040 --> 00:39:16,160
What are you making?
773
00:39:16,200 --> 00:39:19,520
Today I'm making a dark chocolate
and sea salt tart
774
00:39:19,560 --> 00:39:21,920
with a candied orange
and pistachio cream.
775
00:39:21,960 --> 00:39:24,720
So I'm using the dark chocolate
for the tart
776
00:39:24,760 --> 00:39:27,080
and I'm using the white chocolate
in my pistachio cream.
777
00:39:27,120 --> 00:39:29,560
Are you a chocolate lover?
I absolutely adore chocolate.
778
00:39:29,600 --> 00:39:32,000
You could put chocolate on
chocolate, dip it in chocolate,
779
00:39:32,040 --> 00:39:34,720
smother it in chocolate, it wouldn't
be chocolaty enough for me!
780
00:39:34,760 --> 00:39:36,320
I absolutely love the stuff.
781
00:39:36,360 --> 00:39:39,480
Another not-personal-trainer comment
coming from me!
782
00:39:43,560 --> 00:39:46,120
We've got a sweet crust pastry base.
783
00:39:46,160 --> 00:39:48,800
On top of that, we've got a ganache
made from bitter chocolate
784
00:39:48,840 --> 00:39:50,280
with sea salt in it,
785
00:39:50,320 --> 00:39:52,760
and that is going to
make everything salty,
786
00:39:52,800 --> 00:39:55,360
so we've got to make sure that
pastry case is lovely and sweet.
787
00:39:57,440 --> 00:39:59,600
She's taking pistachio
and white chocolate,
788
00:39:59,640 --> 00:40:02,480
mixing the two together,
and putting that with whipped cream.
789
00:40:02,520 --> 00:40:05,440
That cream is going to
be really sweet.
790
00:40:05,480 --> 00:40:07,840
Cliodhna is using
raw pistachio nuts,
791
00:40:07,880 --> 00:40:10,040
she's not using pistachio paste,
792
00:40:10,080 --> 00:40:12,760
so hopefully we have
the flavour of pistachio nuts.
793
00:40:16,240 --> 00:40:18,600
It's just a bit of a strange one
again today.
794
00:40:18,640 --> 00:40:20,680
Like, I'm just doing something
a bit odd,
795
00:40:20,720 --> 00:40:23,600
but something that I really love
and love eating.
796
00:40:25,200 --> 00:40:28,840
Omar, you're doing something savoury
in a chocolate round, aren't you?
797
00:40:28,880 --> 00:40:29,960
Yeah. I am.
798
00:40:30,000 --> 00:40:32,400
If anybody was going to be
different, it was going to be you,
799
00:40:32,440 --> 00:40:34,440
right? Can't be normal, Gregg,
it's too boring.
800
00:40:34,480 --> 00:40:35,520
What is the dish?
801
00:40:35,560 --> 00:40:39,480
So my dish today is lamb shanks
with a chocolate gochujang sauce.
802
00:40:39,520 --> 00:40:43,760
There's roasted butternut squash
and pickled chillies.
803
00:40:43,800 --> 00:40:45,040
Where did this come about?
804
00:40:45,080 --> 00:40:48,080
So last year for my 30th, we went
to a really great Mexican restaurant
805
00:40:48,120 --> 00:40:49,520
and did, like, a chef's table,
806
00:40:49,560 --> 00:40:51,840
and that's where the chocolate
thing in kind of savoury
807
00:40:51,880 --> 00:40:54,680
started to kind of play around
in my head a little bit.
808
00:40:54,720 --> 00:40:56,320
Yeah. Central and South America,
809
00:40:56,360 --> 00:40:59,120
they use chocolate in savoury dishes
a lot... Yeah.
810
00:40:59,160 --> 00:41:02,200
..but not a lot in Europe.
No, not a lot in Barnsley either.
811
00:41:05,560 --> 00:41:08,720
Omar, being Omar,
is taking lamb shanks,
812
00:41:08,760 --> 00:41:10,760
which are really quite British.
813
00:41:10,800 --> 00:41:13,760
He's dusted it in cocoa,
so it should go quite bitter.
814
00:41:13,800 --> 00:41:15,680
Gochujang from Korea.
815
00:41:15,720 --> 00:41:19,120
Gochujang, a paste made
from sugar and chillies.
816
00:41:19,160 --> 00:41:22,000
And then chocolate, which was
coming from Central America,
817
00:41:22,040 --> 00:41:24,360
and putting the whole lot together.
818
00:41:24,400 --> 00:41:25,880
We're on an Omar adventure.
819
00:41:27,240 --> 00:41:30,320
I've had chocolate with goose.
I've had it with chicken.
820
00:41:30,360 --> 00:41:31,880
I've had it with
a bit of seared beef.
821
00:41:31,920 --> 00:41:34,040
I've never, ever had it with lamb.
822
00:41:35,440 --> 00:41:37,920
I think the sauce is probably,
like, the hero of the dish.
823
00:41:37,960 --> 00:41:41,080
It brings everything together. It's
where the main chocolate flavour is.
824
00:41:41,120 --> 00:41:43,560
It's got a lot of sweetness,
a lot of heat,
825
00:41:43,600 --> 00:41:46,360
so it's trying to find a balancing
act of getting that right.
826
00:41:47,560 --> 00:41:50,040
You have 30 minutes left.
827
00:41:52,880 --> 00:41:56,240
Adam's making
a chocolate biscuit-based tart.
828
00:41:56,280 --> 00:42:00,640
He's filling it with
a salted chocolate coffee ganache.
829
00:42:00,720 --> 00:42:04,960
He's serving that with a toffee
sauce inside the actual tart itself.
830
00:42:05,000 --> 00:42:08,840
It should be lots of different
layers and different textures.
831
00:42:08,880 --> 00:42:10,360
Lovely.
832
00:42:10,400 --> 00:42:13,760
But Adam seems to have a problem
getting his tart cases out.
833
00:42:15,480 --> 00:42:18,120
My tart cases are stuck in the mould
at the minute,
834
00:42:18,160 --> 00:42:20,320
so I've put them in to bake
a little bit longer,
835
00:42:20,360 --> 00:42:22,960
so I'm guessing that's what it is.
They're not stiff enough.
836
00:42:24,240 --> 00:42:27,360
With the whole dish, Adam's
making some white chocolate shards.
837
00:42:27,400 --> 00:42:29,960
And we've got a banana ice cream,
838
00:42:30,000 --> 00:42:32,520
but he's making
a speedy banana ice cream.
839
00:42:34,560 --> 00:42:37,560
I'm going to blitz the bananas
down in the blender,
840
00:42:37,600 --> 00:42:39,040
and because they're frozen,
841
00:42:39,080 --> 00:42:41,160
it should still have, like,
an ice-creamy texture.
842
00:42:41,200 --> 00:42:43,320
And then I'm going to stick it
in the blast chiller.
843
00:42:44,440 --> 00:42:46,160
I'm up against it, yeah,
I'm not going to lie.
844
00:42:48,640 --> 00:42:52,280
What do you think you have to do to
grab yourself a quarterfinal place?
845
00:42:52,320 --> 00:42:54,440
Not chop anything up on the plate!
846
00:42:54,480 --> 00:42:56,840
I think I need to show you
that I can present a dish
847
00:42:56,880 --> 00:42:59,040
and every element is on there
for a reason.
848
00:42:59,080 --> 00:43:02,280
And I feel like this dish has...
Everything's got a place.
849
00:43:05,520 --> 00:43:07,680
I came into this competition
quite cocky,
850
00:43:07,720 --> 00:43:10,000
and then I got humbled
by a couple of comments.
851
00:43:11,480 --> 00:43:13,360
This is a brief designed for me.
852
00:43:13,400 --> 00:43:17,160
I'm 100% addicted to chocolate,
and I'm not even going to lie.
853
00:43:17,200 --> 00:43:18,520
And if worst comes to worst,
854
00:43:18,560 --> 00:43:21,480
I've got a chocolate dish that
I can eat on the way home...crying.
855
00:43:23,480 --> 00:43:26,880
12 minutes for your desserts...
and for your lamb.
856
00:43:26,920 --> 00:43:28,400
OMAR CHUCKLES
857
00:43:29,840 --> 00:43:34,120
I'm filling my chocolate tempered
domes with some coffee cream.
858
00:43:34,200 --> 00:43:36,440
Yeah...I think I'm in control.
859
00:43:39,080 --> 00:43:41,080
The choux pastry was
on the flat side,
860
00:43:41,120 --> 00:43:42,960
but taste is still there.
861
00:43:44,840 --> 00:43:47,400
Lamb's not as tender as it could be,
862
00:43:47,440 --> 00:43:51,080
but I'm just going to have to
go with it now at this point.
863
00:43:51,120 --> 00:43:54,000
The pressure's really on.
Things are starting to go wrong.
864
00:43:56,280 --> 00:43:58,120
SHE GASPS
I've BLEEP it!
865
00:44:00,800 --> 00:44:02,240
Oh, BLEEP!
866
00:44:04,160 --> 00:44:06,520
The tart's collapsed,
867
00:44:06,560 --> 00:44:10,480
because the pastry was still warm
when I've tried to move it,
868
00:44:10,520 --> 00:44:12,120
so I'm only down to one tart.
869
00:44:13,400 --> 00:44:16,040
Right, come on. I can put
one good plate of food together.
870
00:44:18,480 --> 00:44:19,840
You've got three minutes.
871
00:44:20,880 --> 00:44:22,160
Come on!
872
00:44:23,240 --> 00:44:24,680
My tart popper.
873
00:44:40,600 --> 00:44:43,360
Final touches, please.
Ladies and gentlemen, final touches!
874
00:44:48,600 --> 00:44:51,480
Time's up. Our time is up.
Well done.
875
00:44:55,000 --> 00:44:56,760
If you don't laugh, you'll cry.
876
00:44:56,800 --> 00:44:59,800
I've got one version of my dish,
so...
877
00:45:01,000 --> 00:45:03,640
..it's just not gone right,
but it is what it is.
878
00:45:03,680 --> 00:45:07,000
I know it looks shocking, but it's
going to taste good, hopefully.
879
00:45:08,320 --> 00:45:10,960
Omar, are you ready? Come on.
880
00:45:14,560 --> 00:45:17,880
The only person to do
a chocolate savoury dish.
881
00:45:17,920 --> 00:45:19,040
Yeah.
882
00:45:20,240 --> 00:45:23,280
Omar has cooked lamb shank
883
00:45:23,320 --> 00:45:27,800
with roasted butternut squash
glazed in cocoa powder,
884
00:45:27,840 --> 00:45:28,880
with roasted butternut squash
glazed in cocoa powder,
885
00:45:28,920 --> 00:45:32,080
served with fresh grapes,
pickled chillies,
886
00:45:32,120 --> 00:45:33,760
whipped feta cream,
887
00:45:33,800 --> 00:45:37,120
and a toasted cashew crumb
888
00:45:37,160 --> 00:45:40,320
with a chocolate
and Korean spice paste sauce.
889
00:45:47,000 --> 00:45:50,440
Lamb, chocolate, cheese, grapes.
890
00:45:52,840 --> 00:45:54,080
I love it.
891
00:45:54,120 --> 00:45:57,840
I absolutely love it!
892
00:45:59,240 --> 00:46:01,560
There is something of
the Nutty Professor about you,
893
00:46:01,600 --> 00:46:03,200
and I mean that with affection.
894
00:46:04,680 --> 00:46:06,920
The lamb is cooked nicely.
895
00:46:06,960 --> 00:46:09,680
That chocolate sauce is great.
896
00:46:09,720 --> 00:46:11,560
You get the bitterness
of the chocolate,
897
00:46:11,600 --> 00:46:12,920
a slight bit of sweetness,
898
00:46:12,960 --> 00:46:15,920
and then it goes into chilli heat,
a lot of chilli heat.
899
00:46:15,960 --> 00:46:20,040
The grapes are offering a little bit
of sweet relief from the heat.
900
00:46:20,080 --> 00:46:23,120
And, of course, you've got
whipped cheese that's salty.
901
00:46:23,160 --> 00:46:25,520
I'm very, very much enjoying this.
902
00:46:25,560 --> 00:46:29,200
And I approached it with a great
deal of caution, let me tell you.
903
00:46:30,720 --> 00:46:32,920
The butternut squash
is nice and sweet,
904
00:46:32,960 --> 00:46:36,160
but turned bitter because you fried
it in that lovely cocoa powder.
905
00:46:36,200 --> 00:46:38,360
I think that's really,
really clever.
906
00:46:38,400 --> 00:46:41,000
I don't know at what stage
your experimenting will go wrong,
907
00:46:41,040 --> 00:46:43,840
but right now,
you're on a pretty good ride.
908
00:46:45,560 --> 00:46:48,240
I think some of the other dishes
that I've done for John and Gregg
909
00:46:48,280 --> 00:46:50,760
probably haven't been executed
as well,
910
00:46:50,800 --> 00:46:53,640
so they've questioned around the
inventiveness and the creativity,
911
00:46:53,680 --> 00:46:55,920
but I think today,
they really saw the best of me.
912
00:46:58,640 --> 00:47:02,000
Inspired by the volcanic island
of Lanzarote,
913
00:47:02,040 --> 00:47:05,560
Anurag has made tempered
chocolate shards and sphere
914
00:47:05,600 --> 00:47:10,240
filled with coffee cream,
and a raspberry and tequila jelly,
915
00:47:10,280 --> 00:47:12,880
served on a chocolate brownie
916
00:47:12,920 --> 00:47:15,000
with fresh raspberries,
917
00:47:15,040 --> 00:47:16,440
a raspberry sorbet...
918
00:47:17,880 --> 00:47:19,880
..and a butterscotch toffee sauce.
919
00:47:21,000 --> 00:47:23,640
The amount of work that's
gone in here is quite extraordinary.
920
00:47:32,760 --> 00:47:35,720
The chocolate with
the raspberries and the coffee
921
00:47:35,760 --> 00:47:37,040
I think is wonderful.
922
00:47:37,080 --> 00:47:38,920
The brownie's nicely made.
923
00:47:38,960 --> 00:47:43,080
Your raspberry sorbet is really
lovely and smooth, and still sharp,
924
00:47:43,120 --> 00:47:45,840
and flavoursome with raspberries,
and really fragrant -
925
00:47:45,880 --> 00:47:47,840
almost like a Turkish delight
in flavour.
926
00:47:47,880 --> 00:47:49,360
I really like it.
927
00:47:50,400 --> 00:47:52,560
A perfect toffee sauce.
928
00:47:52,600 --> 00:47:54,040
Not too sweet.
929
00:47:54,080 --> 00:47:57,840
That's without
a tempered globe of chocolate
930
00:47:57,880 --> 00:48:01,840
with a coffee mousse
inside that raspberry gel,
931
00:48:01,880 --> 00:48:05,200
with the almost heat
of tequila in it,
932
00:48:05,240 --> 00:48:07,280
all sitting on top of a brownie.
933
00:48:07,320 --> 00:48:09,040
This is exceptional work!
934
00:48:09,080 --> 00:48:11,200
Thank you very much.
It means a lot to me.
935
00:48:13,280 --> 00:48:14,720
I'm feeling relieved.
936
00:48:14,760 --> 00:48:17,440
I'm happy I was able to deliver
what I planned for.
937
00:48:17,480 --> 00:48:19,240
It just came together as I wanted.
938
00:48:21,280 --> 00:48:25,440
Cliodhna has made
a dark chocolate sea salt tartlet
939
00:48:25,480 --> 00:48:29,720
served with a pistachio
and white chocolate cream
940
00:48:29,760 --> 00:48:31,680
and candied orange.
941
00:48:31,720 --> 00:48:34,560
Gregg seems to have missed out here.
I'm sorry, Gregg.
942
00:48:34,600 --> 00:48:39,040
What's happened? The tart shell just
burst in my hand, unfortunately,
943
00:48:39,080 --> 00:48:39,320
What's happened? The tart shell just
burst in my hand, unfortunately,
944
00:48:39,360 --> 00:48:43,760
so I've just decided to serve one
as I'd like it to look.
945
00:48:43,800 --> 00:48:45,280
OK.
946
00:48:45,320 --> 00:48:47,480
We're going to cut it in half
and share it. Perfect.
947
00:48:55,080 --> 00:48:57,200
Your pastry is very fine,
948
00:48:57,240 --> 00:49:01,480
maybe too fine to hold that amount
of chocolate ganache in there.
949
00:49:02,680 --> 00:49:04,960
The chocolate work
is really well done.
950
00:49:05,000 --> 00:49:07,200
It's just set,
it's not too sweetened.
951
00:49:07,240 --> 00:49:09,080
There's a little bit of salt
on there as well,
952
00:49:09,120 --> 00:49:12,280
which just emphasises the sweetness.
I'm really, really enjoying that.
953
00:49:12,320 --> 00:49:15,200
The pistachio and
white chocolate cream,
954
00:49:15,240 --> 00:49:17,200
I'm not getting a great deal
of pistachio from it,
955
00:49:17,240 --> 00:49:18,800
and it's going a little grainy.
956
00:49:20,520 --> 00:49:24,160
On dissection, it seems that I have
gifted Mr Wallace with my salt.
957
00:49:24,200 --> 00:49:26,280
I would like the saltiness
of that chocolate,
958
00:49:26,320 --> 00:49:29,720
because your white chocolate and
pistachio cream is actually sweet.
959
00:49:29,760 --> 00:49:32,320
So is the chocolate filling,
and so is the pastry,
960
00:49:32,360 --> 00:49:36,120
and it needs that salt across the
top just to break that away. Yeah.
961
00:49:39,920 --> 00:49:42,520
I'm absolutely gutted
about how it's turned out today.
962
00:49:42,560 --> 00:49:46,160
It would have been quite easy
to just throw the towel in
963
00:49:46,200 --> 00:49:48,640
when the tart burst in my hand,
964
00:49:48,680 --> 00:49:52,280
and I didn't give up, so that's
one thing I'm definitely proud of.
965
00:49:52,320 --> 00:49:54,800
It's taking, like, every fibre
of my being
966
00:49:54,840 --> 00:49:57,200
to not let one of these tears
roll down my face.
967
00:50:00,320 --> 00:50:04,880
Forest has made his take on
a classic French choux pastry -
968
00:50:04,920 --> 00:50:06,240
Paris-Brest -
969
00:50:06,280 --> 00:50:09,160
filled with praline cream,
970
00:50:09,200 --> 00:50:11,080
lemon gel,
971
00:50:11,120 --> 00:50:15,720
topped with chocolate craquelin
and a tempered chocolate ring.
972
00:50:15,760 --> 00:50:15,800
topped with chocolate craquelin
and a tempered chocolate ring.
973
00:50:17,480 --> 00:50:20,000
It's another
very confident-looking dish.
974
00:50:25,600 --> 00:50:28,080
It is sugary and sweet.
That's fine with me.
975
00:50:28,120 --> 00:50:30,520
You've used chocolate two ways.
976
00:50:30,560 --> 00:50:34,240
One is like a crispy pastry
across the top. That works.
977
00:50:34,280 --> 00:50:37,160
I think your ring
is worked really well.
978
00:50:37,200 --> 00:50:39,200
That's beautifully
tempered chocolate.
979
00:50:39,240 --> 00:50:41,560
It's got really nice gloss to it,
and it's fine.
980
00:50:41,600 --> 00:50:43,520
It's breaking with
the crack of a spoon.
981
00:50:43,560 --> 00:50:45,160
I like the addition of the lemon.
982
00:50:45,200 --> 00:50:47,800
You get the tartness and sharpness
of the lemon first
983
00:50:47,840 --> 00:50:50,240
before all that praline cream
comes in.
984
00:50:50,280 --> 00:50:51,800
I'm really happy with this.
985
00:50:53,360 --> 00:50:54,560
A huge amount of work in here -
986
00:50:54,600 --> 00:50:57,400
tempering chocolate beautifully,
making that crust across the top,
987
00:50:57,440 --> 00:50:59,360
doing a praline,
making your creme patissiere.
988
00:51:00,480 --> 00:51:02,080
But we have got an issue here.
989
00:51:02,120 --> 00:51:04,640
I think your choux pastry
has misbehaved on you.
990
00:51:04,680 --> 00:51:06,920
It's quite thin
and a little bit hard.
991
00:51:08,880 --> 00:51:13,040
My choux pastry, I slightly put
a bit too much egg in there,
992
00:51:13,080 --> 00:51:15,880
but it wasn't disastrous,
and the flavour was good.
993
00:51:15,920 --> 00:51:19,840
I really hope that this is enough
to get me to the next round.
994
00:51:19,880 --> 00:51:24,760
Finally, Adam has made
an almond chocolate biscuit tart,
995
00:51:24,800 --> 00:51:28,280
filled with a layer of
salted caramel toffee sauce
996
00:51:28,320 --> 00:51:31,920
topped with a dark chocolate
and coffee ganache,
997
00:51:31,960 --> 00:51:36,480
served with a tempered
white chocolate shard,
998
00:51:36,520 --> 00:51:37,200
served with a tempered
white chocolate shard,
999
00:51:37,240 --> 00:51:39,480
chocolate soil,
1000
00:51:39,520 --> 00:51:42,040
and banana ice cream.
1001
00:51:42,080 --> 00:51:44,960
It's not the prettiest dish
in the world. No.
1002
00:51:47,280 --> 00:51:49,960
Is there supposed to be toffee sauce
in the bottom there somewhere?
1003
00:51:50,000 --> 00:51:52,360
Yeah. I think it's merged in.
Maybe it wasn't set enough.
1004
00:51:58,840 --> 00:52:02,680
I think that's naughty in there.
Proper naughty.
1005
00:52:02,720 --> 00:52:07,320
There's butter and there's nuts,
and there is salt in there as well.
1006
00:52:07,400 --> 00:52:08,680
Quite a bit of salt,
1007
00:52:08,720 --> 00:52:11,200
but that's all right because
the other flavours are powerful.
1008
00:52:11,240 --> 00:52:12,520
It's dark, deep chocolate,
1009
00:52:12,560 --> 00:52:16,280
and it's got the finish
of a roasted coffee as well.
1010
00:52:16,320 --> 00:52:18,640
I mean, it's absolutely lovely.
I'm loving it.
1011
00:52:20,560 --> 00:52:22,720
You've definitely hit the brief
with chocolate.
1012
00:52:22,760 --> 00:52:25,600
You used chocolate pastry.
You've used a chocolate filling.
1013
00:52:25,640 --> 00:52:28,600
You've got a chocolate soil.
That's good.
1014
00:52:28,640 --> 00:52:30,400
It just needs a lot more finesse.
1015
00:52:30,440 --> 00:52:31,920
Yeah.
1016
00:52:31,960 --> 00:52:34,600
But I like the flavour of chocolate
and coffee. Yeah, same.
1017
00:52:37,720 --> 00:52:41,120
I'm happy. I've done...
done the best I can do.
1018
00:52:41,160 --> 00:52:42,680
No. Sorry. Scratch that.
1019
00:52:42,720 --> 00:52:44,720
I feel like
I could have done better.
1020
00:52:49,600 --> 00:52:51,760
Chocolate is tricky.
1021
00:52:51,800 --> 00:52:54,320
I'm not surprised we had mishaps.
1022
00:52:54,360 --> 00:52:58,600
However, along with the mishaps,
we had some stunning work.
1023
00:53:00,280 --> 00:53:04,680
Omar - lamb shank with butternut
squash, gochujang, chocolate.
1024
00:53:04,720 --> 00:53:06,080
Omar - lamb shank with butternut
squash, gochujang, chocolate.
1025
00:53:06,120 --> 00:53:09,040
An absolute invention
all of his own.
1026
00:53:09,080 --> 00:53:11,640
He was the only one who did
a savoury dish with the chocolate,
1027
00:53:11,680 --> 00:53:13,040
and it was fantastic.
1028
00:53:13,080 --> 00:53:15,120
Omar's got himself
a quarterfinal place.
1029
00:53:16,480 --> 00:53:19,560
Anurag is nothing short
of a phenomenon.
1030
00:53:19,600 --> 00:53:23,000
The amount of work that young man
does is quite incredible.
1031
00:53:23,040 --> 00:53:26,720
I didn't have an issue
with any bit of it.
1032
00:53:26,760 --> 00:53:28,680
It's good enough
for a quarterfinal.
1033
00:53:28,720 --> 00:53:31,320
Oh, mate, he's more than good enough
for a quarterfinal.
1034
00:53:31,360 --> 00:53:34,160
After that, really,
I think we've got mistakes going on
1035
00:53:34,200 --> 00:53:35,720
from the other three.
1036
00:53:35,760 --> 00:53:39,440
The fact is there are only
two more quarterfinal places.
1037
00:53:40,480 --> 00:53:42,480
Forest made us a Paris-Brest.
1038
00:53:42,520 --> 00:53:44,680
The choux pastry
wasn't quite right.
1039
00:53:44,720 --> 00:53:48,160
It wasn't a disaster, but it wasn't
as light and as fluffy as he wanted.
1040
00:53:48,200 --> 00:53:51,600
But the chocolate ring
was beautifully tempered.
1041
00:53:51,640 --> 00:53:53,680
I thought good work from Forest.
1042
00:53:55,000 --> 00:53:57,760
Adam gave us a chocolate
and salted caramel tart.
1043
00:53:57,800 --> 00:53:59,560
We want a bit of finesse.
1044
00:53:59,600 --> 00:54:02,400
Could he have made it look better?
I kind of think he could.
1045
00:54:02,440 --> 00:54:06,400
However, I liked that
toffee met salt,
1046
00:54:06,440 --> 00:54:08,400
chocolate, coffee.
1047
00:54:08,440 --> 00:54:11,800
It was rich. It was dark.
I liked it.
1048
00:54:12,920 --> 00:54:14,280
Cliodhna had a disaster.
1049
00:54:15,440 --> 00:54:17,880
The outside of that tart, the
pastry was really, really fine -
1050
00:54:17,920 --> 00:54:20,720
so fine that one of them
collapsed in her hand.
1051
00:54:20,760 --> 00:54:23,800
We both agree
that pistachio cream didn't work.
1052
00:54:23,840 --> 00:54:26,680
Not quite sure if it was the white
chocolate that made it go grainy,
1053
00:54:26,720 --> 00:54:28,400
or the cream was slightly
overwhipped.
1054
00:54:28,440 --> 00:54:30,360
It needed more flavour
of pistachio.
1055
00:54:30,400 --> 00:54:34,120
And we were supposed to get
two tarts, and we had one.
1056
00:54:36,880 --> 00:54:39,000
I'm taking the negative comments.
1057
00:54:39,040 --> 00:54:41,200
I'd really like to take that
into the next dish
1058
00:54:41,240 --> 00:54:44,680
and show them that I can come back
and do something really strong.
1059
00:54:46,000 --> 00:54:48,880
I came in every day
thinking that things would go wrong,
1060
00:54:48,920 --> 00:54:51,600
and it is a matter of
how many things go wrong.
1061
00:54:51,640 --> 00:54:53,640
I think I am definitely concerned.
1062
00:54:53,680 --> 00:54:56,840
Unfortunately, my bad day
in the kitchen was today,
1063
00:54:56,880 --> 00:54:59,960
and you can't be asked
to produce two plates of food
1064
00:55:00,000 --> 00:55:02,840
and then just come out with one
that's not absolutely perfect.
1065
00:55:12,800 --> 00:55:15,360
You five have been brilliant.
1066
00:55:15,400 --> 00:55:19,560
An incredible example
of fantastic amateur talent.
1067
00:55:21,720 --> 00:55:24,920
As you know, there are only
four quarterfinal places to give.
1068
00:55:24,960 --> 00:55:27,680
That does mean that one of you
is leaving the competition.
1069
00:55:32,480 --> 00:55:34,600
The person leaving us is...
1070
00:55:42,000 --> 00:55:43,080
It's Cliodhna.
1071
00:55:44,280 --> 00:55:48,360
Cliodhna, love your fight.
You've been a great contestant.
1072
00:55:48,400 --> 00:55:51,240
Thank you very much indeed. You're
leaving us. Thank you so much.
1073
00:55:57,960 --> 00:56:00,040
I should have made
some spare tart cases,
1074
00:56:00,080 --> 00:56:02,360
but I just thought
I'd cut some time,
1075
00:56:02,400 --> 00:56:03,840
and, yeah, ultimately,
1076
00:56:03,880 --> 00:56:06,480
that was what's cost me
my place in the competition.
1077
00:56:09,680 --> 00:56:12,160
Congratulations. You've got yourself
a quarterfinal place.
1078
00:56:12,200 --> 00:56:13,200
Come on!
1079
00:56:13,240 --> 00:56:14,680
RELIEVED LAUGHTER
1080
00:56:16,160 --> 00:56:17,560
To be able to do this odd dish
1081
00:56:17,600 --> 00:56:19,800
that I've just made
in my little kitchen in Barnsley,
1082
00:56:19,840 --> 00:56:21,440
and bring it
to the MasterChef kitchen,
1083
00:56:21,480 --> 00:56:23,280
and it be so well received,
it was amazing.
1084
00:56:24,800 --> 00:56:26,840
I feel ecstatic.
Relieved, more or less.
1085
00:56:26,880 --> 00:56:28,760
Yeah, I got the quarterfinal place.
1086
00:56:28,800 --> 00:56:30,520
I'm so happy.
I couldn't ask for more.
1087
00:56:32,440 --> 00:56:34,040
I think today's
a bit of a close call,
1088
00:56:34,080 --> 00:56:35,840
but I'm so glad that I got through.
1089
00:56:37,280 --> 00:56:40,240
I made a lot of mistakes today,
and I'm not going to do that again.
1090
00:56:40,280 --> 00:56:43,360
I'm just...overwhelmed.
Absolutely overwhelmed.
1091
00:56:50,880 --> 00:56:54,360
Next time, it's the quarterfinal,
1092
00:56:54,400 --> 00:56:59,480
and Omar, Adam, Anurag, and Forest
1093
00:56:59,520 --> 00:57:00,440
and Omar, Adam, Anurag, and Forest
1094
00:57:00,480 --> 00:57:03,560
return to face their toughest
challenge yet,
1095
00:57:03,600 --> 00:57:07,000
as they battle for a place
in knockout week.
1096
00:57:07,040 --> 00:57:09,600
It's like a sandwich
but on steroids.
1097
00:57:09,640 --> 00:57:12,080
It is technically genius.