1 00:00:02,040 --> 00:00:04,055 It's the MasterChef quarterfinal. 2 00:00:05,360 --> 00:00:08,375 And this week's four best cooks are back. 3 00:00:12,680 --> 00:00:16,215 Being in the quarterfinals, it's absolutely amazing. 4 00:00:18,800 --> 00:00:22,175 It's kind of a blur of excitement and stress 5 00:00:22,200 --> 00:00:25,655 and, you know, more excitement and a bit more stress. 6 00:00:28,120 --> 00:00:30,895 It's just unbelievable to get this far. 7 00:00:30,920 --> 00:00:33,495 | really enjoy cooking for John and Gregg. 8 00:00:33,520 --> 00:00:35,535 It just feels unreal. 9 00:00:37,760 --> 00:00:40,615 Everyone here is absolutely hungry for it. 10 00:00:40,640 --> 00:00:42,695 I'm as ready as I can be. 11 00:00:43,920 --> 00:00:46,975 Tonight, their toughest challenge so far... 12 00:00:47,000 --> 00:00:49,735 Oh, God. Where's my tea towel? There it is. 13 00:00:49,760 --> 00:00:53,655 ...stands between them and a place in knockout week. 14 00:00:53,680 --> 00:00:56,215 Rushing. I am rushing. 15 00:00:56,240 --> 00:00:58,295 That is delicious. 16 00:00:58,320 --> 00:01:02,575 The competition this quarterfinal is absolutely ferocious. 17 00:01:04,520 --> 00:01:08,815 I'm loving this. I think this is going to be an absolute beauty. 18 00:01:23,800 --> 00:01:26,295 Welcome to a MasterChef quarterfinal. 19 00:01:26,320 --> 00:01:30,095 We want you today not just to impress us, 20 00:01:30,120 --> 00:01:34,055 but to really impress guests we've invited into the dining room. 21 00:01:35,680 --> 00:01:40,055 You have a finalist and two champions of MasterChef - 22 00:01:40,080 --> 00:01:45,775 Alexina Anatole, Dhruv Baker and Thomas Frake. 23 00:01:47,040 --> 00:01:49,735 I need to tell you, we can only take the best cooks with us. 24 00:01:52,320 --> 00:01:55,575 You know what you've got to do - deliver, impress, 25 00:01:55,600 --> 00:01:58,335 get yourself a place in knockout week. 26 00:01:58,360 --> 00:02:01,615 Ladies and gentlemen, one hour and 15 minutes, two courses. 27 00:02:01,640 --> 00:02:03,655 Your first course in one hour. 28 00:02:03,680 --> 00:02:05,375 Let's cook. 29 00:02:17,560 --> 00:02:20,215 We've seen a tart inspired by breakfast cereal. 30 00:02:20,240 --> 00:02:22,295 I find that delicious, my friend. 31 00:02:22,320 --> 00:02:25,495 We've seen a lemon tart, beautiful and elegant. 32 00:02:25,520 --> 00:02:29,255 In between that, he gave us a savoury dish we weren't sure about. 33 00:02:29,280 --> 00:02:32,775 Well, he's got two dishes today and they've both got to be perfect. 34 00:02:32,800 --> 00:02:35,815 I am determined to stay in the competition 35 00:02:35,840 --> 00:02:37,775 and do my dish proud today. 36 00:02:37,800 --> 00:02:39,935 And I think most importantly, 37 00:02:39,960 --> 00:02:42,695 put a little pinch of nostalgia in there. 38 00:02:44,440 --> 00:02:47,735 Robin, happy to be in the quarterfinal? I'm incredibly happy. 39 00:02:47,760 --> 00:02:49,615 What are you going to cook for us? 40 00:02:49,640 --> 00:02:52,855 So today I'm cooking two courses with the theme of corn. 41 00:02:52,880 --> 00:02:55,615 Fried chicken with a fondant potato 42 00:02:55,640 --> 00:02:59,935 and then a corn veloute, which is split with some chorizo oil. 43 00:02:59,960 --> 00:03:05,255 For my second course, I'm making a corn cereal steeped panna cotta 44 00:03:05,280 --> 00:03:08,135 with a corn cereal crumb 45 00:03:08,160 --> 00:03:10,895 and a little bit of butterscotch sauce. 46 00:03:10,920 --> 00:03:13,295 You like breakfast cereal then, Robin? 47 00:03:13,320 --> 00:03:15,095 I do like breakfast cereal. 48 00:03:15,120 --> 00:03:18,335 I just realised it's a theme running through my dishes! 49 00:03:21,160 --> 00:03:23,295 He's going to do buttermilk fried chicken. 50 00:03:23,320 --> 00:03:27,175 It needs to be crispy on the outside and the flesh still needs to be lovely and moist. 51 00:03:27,200 --> 00:03:30,455 Sweetcorn veloute, a lovely, velvety sauce rich with sweetcorn. 52 00:03:31,800 --> 00:03:33,575 It could be delicious. 53 00:03:33,600 --> 00:03:37,415 A fondant potato. John, we've seen loads of them fail in this competition. 54 00:03:37,440 --> 00:03:41,135 When you put your knife through it, there shouldn't be any give at all. 55 00:03:41,160 --> 00:03:44,695 Dessert's a panna cotta flavoured with a corn cereal. 56 00:03:44,720 --> 00:03:46,215 Great idea. 57 00:03:46,240 --> 00:03:49,975 We want a perfect, lovely, wobbly little tower. 58 00:03:50,000 --> 00:03:51,815 Let's do this, guys. 59 00:03:53,280 --> 00:03:55,535 Oh, go back in there. 60 00:03:55,560 --> 00:04:00,335 Chart ya, our coffee roaster of Thai origin, is truly ambitious. 61 00:04:00,360 --> 00:04:02,495 Oh, my God. This is really good. 62 00:04:02,520 --> 00:04:05,815 She's really keen to show loads and loads of technique 63 00:04:05,840 --> 00:04:07,735 and knowledge in every dish. 64 00:04:09,600 --> 00:04:12,215 I still have a lot more to come. 65 00:04:12,240 --> 00:04:16,495 There's a lot more in my pocket that I want to show them. 66 00:04:19,520 --> 00:04:23,455 Today I'm bringing you to Bangkok, have some street food there. 67 00:04:23,480 --> 00:04:25,695 We're going to the pork meatball stall. 68 00:04:25,720 --> 00:04:28,375 You know the grilled pork meatballs on the skewer? Yeah. 69 00:04:28,400 --> 00:04:30,455 Served with sweet chilli dipping sauce. 70 00:04:30,480 --> 00:04:33,135 And then we're going to go for larb gai. 71 00:04:33,160 --> 00:04:35,255 It's like a spicy chicken salad. 72 00:04:35,280 --> 00:04:37,175 Why do you love these dishes? 73 00:04:37,200 --> 00:04:39,975 This is the dish that I've been eating since I was young. 74 00:04:40,000 --> 00:04:42,575 This is actually Thai food in another level, 75 00:04:42,600 --> 00:04:44,575 in the MasterChef level. 76 00:04:47,160 --> 00:04:50,655 I want to feel as though I'm being transported into Bangkok. 77 00:04:50,680 --> 00:04:52,815 We have pork meatballs first. 78 00:04:52,840 --> 00:04:55,175 That pork has to be wonderful and moist 79 00:04:55,200 --> 00:04:58,335 and it's got to have a lovely charring on the outside. 80 00:04:58,360 --> 00:05:01,895 Then she's making larb gai, a minced chicken salad. 81 00:05:01,920 --> 00:05:04,615 A larb is ferociously hot. 82 00:05:04,640 --> 00:05:07,295 Oh, it's going to be really hot.. 83 00:05:08,280 --> 00:05:10,335 ...for sure. 84 00:05:10,360 --> 00:05:13,775 She's serving it with fried rice, with chilli jam. 85 00:05:13,800 --> 00:05:17,135 So we got chilli chicken on chilli jam. 86 00:05:17,160 --> 00:05:20,815 I don't think these are dishes that Chariya's dreamed up for MasterChef. 87 00:05:20,840 --> 00:05:24,295 I think these are dishes that she's been cooking for many, many years. 88 00:05:24,320 --> 00:05:26,855 And that fills me with absolute confidence. 89 00:05:30,000 --> 00:05:32,415 Chris is a performance artist 90 00:05:32,440 --> 00:05:36,535 and there is the flamboyant and the theatrical in his dishes. 91 00:05:39,840 --> 00:05:43,095 I think this is restaurant worthy. Oh, thank you. 92 00:05:43,120 --> 00:05:46,975 Chris today has got to wow the guests as much as he has wowed us. 93 00:05:50,000 --> 00:05:52,135 I'm going to make for you today 94 00:05:52,160 --> 00:05:56,775 pan fried cod loin, crushed new potatoes with garlic chives, 95 00:05:56,800 --> 00:06:00,455 a butter sauce with some chive oil going through the butter sauce. 96 00:06:00,480 --> 00:06:03,855 And at the same time, you've got to do a dessert. What's your dessert? 97 00:06:03,880 --> 00:06:06,335 Asian pear poached in mulled wine. 98 00:06:06,360 --> 00:06:08,695 Because I'm a lover of Christmas. 99 00:06:08,720 --> 00:06:11,455 These dishes seem pretty conservative for you. 100 00:06:11,480 --> 00:06:13,935 None of the flamboyance of previous dishes. 101 00:06:13,960 --> 00:06:15,815 These are family favourites. 102 00:06:15,840 --> 00:06:18,975 I've cooked these for family and they've loved them. 103 00:06:20,400 --> 00:06:23,575 Crushed potatoes, butter sauce and a piece of cod. 104 00:06:23,600 --> 00:06:27,255 The fish has got to be cooked so that the skin is crispy and then fall apart. 105 00:06:27,280 --> 00:06:29,375 Crushed potatoes, you've got to get right. 106 00:06:29,400 --> 00:06:32,535 They've got to have lots and lots of butter going through them. 107 00:06:32,560 --> 00:06:35,735 I love an Asian pear, not as sweet as a standard Conference pear 108 00:06:35,760 --> 00:06:38,815 that we would get, but much more juicy. 109 00:06:38,840 --> 00:06:41,215 He's got mulled wine going on in there. 110 00:06:41,240 --> 00:06:44,215 It should have the smell and possibly the flavour 111 00:06:44,240 --> 00:06:47,255 of cinnamon and star anise, the flavours of Christmas. 112 00:06:49,560 --> 00:06:51,335 Chantilly cream. 113 00:06:51,360 --> 00:06:53,935 Mate, you can't go far wrong on a Gregg Wallace dish 114 00:06:53,960 --> 00:06:56,455 if you put a great big dollop of Chantilly. 115 00:06:56,480 --> 00:06:57,935 Delicious. 116 00:06:59,680 --> 00:07:02,695 I'm ready for a new change. I'm ready to cook. 117 00:07:02,720 --> 00:07:04,655 I really want it. It's there. 118 00:07:04,680 --> 00:07:07,455 It's in my reach and I've just got to get it. 119 00:07:07,480 --> 00:07:09,335 This means everything. 120 00:07:09,360 --> 00:07:11,975 I can't fire breathe for the rest of my life, 121 00:07:12,000 --> 00:07:14,615 so this is my other passion. 122 00:07:14,640 --> 00:07:17,455 # We love your food. # 123 00:07:18,680 --> 00:07:20,095 Thank you. 124 00:07:22,160 --> 00:07:24,815 I think Josh has got a really good palate 125 00:07:24,840 --> 00:07:27,015 and a really, really good touch. 126 00:07:27,040 --> 00:07:30,735 He takes everyday ingredients and gives them real style. 127 00:07:32,000 --> 00:07:34,015 Top marks for theatre, Josh. 128 00:07:35,000 --> 00:07:37,895 All is going to plan. 129 00:07:37,920 --> 00:07:41,535 This competition is the single most intense thing 130 00:07:41,560 --> 00:07:43,335 I've ever done in my life. 131 00:07:43,360 --> 00:07:45,455 Oh, God. Where's my tea towel? There it is. 132 00:07:45,480 --> 00:07:47,655 You do it at home and you're well within time. 133 00:07:47,680 --> 00:07:50,495 And then your challenge starts and you look at your timer 134 00:07:50,520 --> 00:07:53,775 and 20 minutes is already gone and you've just peeled a potato. 135 00:07:55,240 --> 00:07:56,815 Josh. Hello. 136 00:07:56,840 --> 00:07:58,535 What are your two courses? 137 00:07:58,560 --> 00:08:02,895 My starter is going to be an egg yolk and ricotta ravioli. 138 00:08:02,920 --> 00:08:07,055 The idea is you cut into the ravioli and it almost kind of sauces itself. 139 00:08:07,080 --> 00:08:10,455 Great. And then for my main, I'm doing a chicken breast, 140 00:08:10,480 --> 00:08:12,615 carrot puree, king oyster mushroom 141 00:08:12,640 --> 00:08:15,215 and some crispy chicken skin as well. 142 00:08:15,240 --> 00:08:17,695 What's your backup if your ravioli doesn't work? 143 00:08:17,720 --> 00:08:20,295 There is no backup. There's not time for a backup. 144 00:08:20,320 --> 00:08:23,055 There's nothing that can be done. I just have to nail it. 145 00:08:26,520 --> 00:08:30,175 Josh is playing with fire on that first course, an egg yolk ravioli. 146 00:08:30,200 --> 00:08:32,295 He's got to make pasta first. 147 00:08:32,320 --> 00:08:36,415 He's got to then fill the actual pasta and seal it without the egg yolk busting open. 148 00:08:36,440 --> 00:08:38,655 I'm not overly happy with my pasta. 149 00:08:38,680 --> 00:08:42,015 It's servable, but I'm not thrilled with it. 150 00:08:42,040 --> 00:08:44,055 Chicken breast sous vide, 151 00:08:44,080 --> 00:08:47,375 cooked in a water bath to keep the breast moist. 152 00:08:48,760 --> 00:08:51,775 On top of a carrot puree. Very, very classic. 153 00:08:51,800 --> 00:08:54,375 He's got to be absolutely bang-on with his cookery 154 00:08:54,400 --> 00:08:57,975 because it's hardly a surprise to me, you and the guests in the dining room 155 00:08:58,000 --> 00:09:00,655 and they are going to focus on the technique. 156 00:09:00,680 --> 00:09:03,295 You are halfway on your first course. 157 00:09:08,320 --> 00:09:11,535 Every year, the standard just gets higher and higher and higher. 158 00:09:11,560 --> 00:09:16,095 And as such, we as judges keep luckily expecting more every year. 159 00:09:18,920 --> 00:09:21,495 I do feel nervous for the contestants in this round. 160 00:09:21,520 --> 00:09:23,615 It is a challenge trying to get the balance 161 00:09:23,640 --> 00:09:27,415 between doing something impressive, but also giving yourself enough time 162 00:09:27,440 --> 00:09:29,615 to really deliver to a high standard. 163 00:09:29,640 --> 00:09:32,175 But I'm excited to see what they produce today. 164 00:09:34,040 --> 00:09:36,735 I don't want to see plates that are trying too hard 165 00:09:36,760 --> 00:09:38,935 and trying to over impress. 166 00:09:38,960 --> 00:09:40,815 I just want to eat well today 167 00:09:40,840 --> 00:09:43,615 and just taste some really well executed plates of food, 168 00:09:43,640 --> 00:09:46,295 where you get an idea of what the cooks are about. 169 00:09:46,320 --> 00:09:48,655 Cheers, guys. Good to see you all. Cheers. Cheers. 170 00:09:48,680 --> 00:09:50,735 Here's to some cracking food. 171 00:09:54,080 --> 00:09:56,615 Right, Robin, you've got four minutes. 172 00:10:01,240 --> 00:10:03,735 Robin's main, Corn Meal Part 1. 173 00:10:03,760 --> 00:10:05,655 I'm intrigued immediately. 174 00:10:05,680 --> 00:10:08,215 Smelling good. Smelling really good. 175 00:10:08,240 --> 00:10:10,815 We obviously want a lovely, crunchy, 176 00:10:10,840 --> 00:10:14,055 almost crispy outside to that buttermilk chicken. 177 00:10:14,080 --> 00:10:18,055 Hopefully, he's used something like thigh, so it's lovely and juicy in there. 178 00:10:18,080 --> 00:10:19,895 Whoa, looking good. 179 00:10:19,920 --> 00:10:21,895 Fondant potatoes, very risky. 180 00:10:21,920 --> 00:10:26,055 Never tried them myself on MasterChef, because I've seen too many of them go wrong before. 181 00:10:26,080 --> 00:10:29,295 Veloute. Where's that going? In between the middle to make a pool. 182 00:10:29,320 --> 00:10:33,335 Veloute is kind of like a rich, smooth soup, buttery and kind of comforting in flavour, 183 00:10:33,360 --> 00:10:36,335 but you also want plenty of corn flavour coming through. 184 00:10:36,360 --> 00:10:38,655 Well done. Well done. Thank you. 185 00:10:38,680 --> 00:10:40,815 They look spectacular. All right? 186 00:10:44,280 --> 00:10:45,695 Hello there. 187 00:10:49,480 --> 00:10:52,855 The first course is fried chicken with a fondant potato 188 00:10:52,880 --> 00:10:55,335 topped with some roasted broccoli, bits of chorizo 189 00:10:55,360 --> 00:10:57,815 and that's accompanied with a corn veloute, 190 00:10:57,840 --> 00:10:59,895 which is split with chorizo oil. 191 00:10:59,920 --> 00:11:02,375 I really hope you enjoy it. Thank you very much. 192 00:11:02,400 --> 00:11:04,135 Thank you. Thank you so much. 193 00:11:06,960 --> 00:11:09,055 The flavours of this dish are really good. 194 00:11:09,080 --> 00:11:10,775 They're really well balanced. 195 00:11:10,800 --> 00:11:13,455 You've got the slight smokiness from the chorizo. 196 00:11:13,480 --> 00:11:15,895 The chicken is well cooked, it's moist in there, 197 00:11:15,920 --> 00:11:18,775 but you've got that really crunchy, crispy coating. 198 00:11:18,800 --> 00:11:21,495 The fondant is soft, I think it perhaps could have done 199 00:11:21,520 --> 00:11:25,735 with a little bit more butter and a little bit more seasoning to really bring it to life. 200 00:11:25,760 --> 00:11:28,735 The veloute was creamy, it was packed full of that corn flavour. 201 00:11:28,760 --> 00:11:32,815 It had sweetness. I love the thought process behind the dish and the execution. 202 00:11:35,520 --> 00:11:37,135 I think it's lovely. 203 00:11:37,160 --> 00:11:39,535 The coating on the chicken is really crispy. 204 00:11:39,560 --> 00:11:42,015 The fondant potato is soft, buttery. 205 00:11:42,040 --> 00:11:45,215 It's a great way of taking a crowd pleaser 206 00:11:45,240 --> 00:11:48,495 and turning it into something very modern and quite interesting. 207 00:11:51,040 --> 00:11:54,615 15 minutes until panna cotta. Yeah. I'm going to check them now. 208 00:11:54,640 --> 00:11:58,695 So part two of Robin's corn meal journey is a cereal milk panna cotta 209 00:11:58,720 --> 00:12:01,855 served with cereal crumb and butterscotch sauce. 210 00:12:01,880 --> 00:12:03,855 I quite like the sound of this. 211 00:12:03,880 --> 00:12:05,855 Two and a half minutes, Robin. 212 00:12:05,880 --> 00:12:09,615 Pana cottas, you know, it has to be light, it has to be wobbly. 213 00:12:09,640 --> 00:12:11,975 Oh! That's a relief, isn't it?! 214 00:12:12,000 --> 00:12:16,135 I think this is panna cotta where it's been infused with the cereal. 215 00:12:16,160 --> 00:12:20,855 It's like the milk that you'd get at the bottom of your cereal bowl, which is always delicious. 216 00:12:20,880 --> 00:12:24,095 I think the cereal crumb sounds great. It's going to bring texture. 217 00:12:24,120 --> 00:12:25,815 There you go. 218 00:12:25,840 --> 00:12:29,695 And then the butterscotch sauce, the risk is that it could become very sweet. 219 00:12:31,320 --> 00:12:33,255 Look at that! 220 00:12:33,280 --> 00:12:35,455 Beautiful thing! Well done, Robin. 221 00:12:35,480 --> 00:12:38,055 Thank you very much, guys. Yes! 222 00:12:39,520 --> 00:12:40,895 Yum! 223 00:12:40,920 --> 00:12:45,095 So for your second course, I've made you a cornflake steeped panna cotta 224 00:12:45,120 --> 00:12:49,335 with a cornflake crumb and a tiny drizzle of butterscotch sauce. 225 00:12:49,360 --> 00:12:51,815 I hope you enjoy it. Yeah. Thank you. 226 00:12:53,800 --> 00:12:56,095 It's perfect. It's absolutely perfect. 227 00:13:00,040 --> 00:13:01,775 That is delicious. 228 00:13:01,800 --> 00:13:03,895 Perfect wobble, not too sweet. 229 00:13:03,920 --> 00:13:08,255 And then the sauce and the crumb just give it that texture. 230 00:13:08,280 --> 00:13:11,535 There is maltiness and creaminess. 231 00:13:11,560 --> 00:13:13,295 I love it. 232 00:13:13,320 --> 00:13:15,815 I'm going to be dreaming about this pudding 233 00:13:15,840 --> 00:13:18,175 for probably at least the next few weeks. 234 00:13:18,200 --> 00:13:20,255 I'm slightly speechless about this. 235 00:13:20,280 --> 00:13:22,855 It's probably one of the most memorable dishes 236 00:13:22,880 --> 00:13:24,815 I've had in this dining room. 237 00:13:24,840 --> 00:13:28,695 It's just a sensational, sensational pud. 238 00:13:28,720 --> 00:13:31,655 This is an example of a perfect panna cotta. 239 00:13:31,680 --> 00:13:35,415 It's creamy, it's light, it's delicious. He is on fire. 240 00:13:37,160 --> 00:13:42,815 It was mega stressful, but I think I got it to an acceptable standard. 241 00:13:42,840 --> 00:13:45,175 I'm really happy with it. 242 00:13:48,200 --> 00:13:49,935 Everything's so far, so good. 243 00:13:49,960 --> 00:13:51,975 Still on time and stressed. 244 00:13:52,000 --> 00:13:55,495 Cooking and tasting at the same time to make sure the flavour's right. 245 00:13:55,520 --> 00:13:58,055 Chariya's starter, Thai pork meatballs 246 00:13:58,080 --> 00:14:02,375 served with a sweet chilli dipping sauce and pickled cucumber salad. 247 00:14:03,600 --> 00:14:05,535 I love the sound of this. 248 00:14:05,560 --> 00:14:09,055 I kind of want this to have that balance between all those wonderful flavours. 249 00:14:09,080 --> 00:14:10,935 Chilli, salty, sweet, sour. 250 00:14:10,960 --> 00:14:15,335 I think the key for this really is just going to be about maximising and amplifying those flavours. 251 00:14:15,360 --> 00:14:19,415 I think a little bit of sugar and a little bit of salt. 252 00:14:19,440 --> 00:14:22,375 We want it hot, we want it sour, we want it sweet. 253 00:14:22,400 --> 00:14:25,495 And it's all got to be dialled in for this to really sing. 254 00:14:25,520 --> 00:14:27,575 Are you happy with that, Chart ya? 255 00:14:27,600 --> 00:14:30,695 Yeah, I think it's as good as I practise at home. 256 00:14:30,720 --> 00:14:34,055 Great, fresh, clean looking plate. Are we ready to go? 257 00:14:34,080 --> 00:14:36,935 Yes, ready. Chart ya! Come on, kid! 258 00:14:36,960 --> 00:14:39,855 Show them your food. Show them your food, be proud. 259 00:14:39,880 --> 00:14:41,375 Thank you. 260 00:14:44,120 --> 00:14:46,055 I'm bringing you to Thailand. 261 00:14:46,080 --> 00:14:48,295 This is my favourite street food. 262 00:14:48,320 --> 00:14:50,895 Thai pork meatball with chilli dipping sauce 263 00:14:50,920 --> 00:14:53,495 and then the cucumber pickle salads. 264 00:14:53,520 --> 00:14:55,655 Hope you enjoy. Thank you. Thank you. 265 00:15:00,920 --> 00:15:04,015 I think this is a very authentic, honest Thai dish. 266 00:15:04,040 --> 00:15:08,135 Sweet chilli sauce is lovely and spicy and sweet. 267 00:15:08,160 --> 00:15:11,975 And that pickled cucumber on the side helps cut through that heat. 268 00:15:12,000 --> 00:15:14,335 The meatballs have been cooked well. 269 00:15:14,360 --> 00:15:18,575 There's a almost ferocious heat from that chilli sauce. 270 00:15:18,600 --> 00:15:21,455 This actually kicks like it means it. 271 00:15:21,480 --> 00:15:24,335 It's sort of a moreish start to a meal. 272 00:15:27,400 --> 00:15:29,575 That sauce is beautiful, it starts sweet 273 00:15:29,600 --> 00:15:31,855 and it's really quite peppery, quite hot. 274 00:15:31,880 --> 00:15:33,615 It tastes great. 275 00:15:35,880 --> 00:15:37,815 15 minutes to the main course. 276 00:15:37,840 --> 00:15:40,615 I've got all confidence in you, you know that? Yeah. 277 00:15:42,960 --> 00:15:45,295 Chariya's main is the Thai larb gai 278 00:15:45,320 --> 00:15:48,975 and I absolutely love a hot and spicy larb. 279 00:15:49,000 --> 00:15:53,415 Lovely chicken mince that's full of hot, spicy chilli. 280 00:15:53,440 --> 00:15:56,255 I've had ones that have made my mouth go numb 281 00:15:56,280 --> 00:15:59,015 and I really hope that this does the same. 282 00:16:00,800 --> 00:16:03,095 The mint yoghurt should cool things down. 283 00:16:03,120 --> 00:16:05,495 Rushing. I am rushing. 284 00:16:05,520 --> 00:16:06,535 What's that? 285 00:16:06,560 --> 00:16:08,255 This is the rice paper boat. 286 00:16:08,280 --> 00:16:09,295 Lovely! 287 00:16:11,440 --> 00:16:13,415 Finishing touches now, please. 288 00:16:13,440 --> 00:16:14,775 Well done, Chart ya. 289 00:16:14,800 --> 00:16:16,175 Well done. Thank you. 290 00:16:20,200 --> 00:16:23,095 So I have cooked you larb gai. 291 00:16:23,120 --> 00:16:28,335 It's the Thai spicy chicken salad with the chilli jam fried rice, 292 00:16:28,360 --> 00:16:32,335 and then some charred baby gem and a little bit 293 00:16:32,360 --> 00:16:34,135 of a mint yoghurt sauce. 294 00:16:34,160 --> 00:16:36,175 And I hope you enjoy it. 295 00:16:36,200 --> 00:16:37,975 Thank you so much. Thank you. 296 00:16:39,520 --> 00:16:41,455 I can't do any better than that. 297 00:16:41,480 --> 00:16:43,735 Really happy. I love it, as you can see. 298 00:16:43,760 --> 00:16:46,895 Can you see me smile? Yeah, exactly. Really happy. 299 00:16:51,280 --> 00:16:52,455 I quite like the larb. 300 00:16:52,480 --> 00:16:55,055 You've got the depth and the savoury note from the fish sauce. 301 00:16:55,080 --> 00:16:57,615 There's heat. The rice I just don't get. 302 00:16:57,640 --> 00:17:01,535 That sort of sweet chilli fried rice is just a bit heavy and cloying. 303 00:17:01,560 --> 00:17:03,575 The larb itself is really good. 304 00:17:03,600 --> 00:17:06,215 It's got a really good hit of chilli heat. 305 00:17:06,240 --> 00:17:08,735 We didn't need these tomatoes. 306 00:17:08,760 --> 00:17:11,775 Give me the larb - lettuce, the mint and the herbs. 307 00:17:11,800 --> 00:17:13,655 Delicious! Absolutely nailed it. 308 00:17:13,680 --> 00:17:16,615 Everything else just detracted from this dish. 309 00:17:19,360 --> 00:17:22,215 I think that Chart ya has really captured the flavours of Thailand, 310 00:17:22,240 --> 00:17:23,255 absolutely. 311 00:17:23,280 --> 00:17:24,855 That larb is really delicious. 312 00:17:24,880 --> 00:17:28,655 I'm not a fan of its presentation, but it's a lovely thing to eat. 313 00:17:28,680 --> 00:17:30,015 It's addictive. 314 00:17:31,920 --> 00:17:34,015 Keep your nerve here, Chris. You're doing really well. 315 00:17:36,120 --> 00:17:37,615 I like the sound of this main. 316 00:17:37,640 --> 00:17:41,415 This sounds like classic bistro/brasserie fare, in a way. 317 00:17:41,440 --> 00:17:44,655 Perfectly cooked, flaky cod with a lovely, decadent, 318 00:17:44,680 --> 00:17:46,335 rich butter sauce. 319 00:17:46,360 --> 00:17:48,895 Cook on the cod. If it's over, it sort of becomes very dry. 320 00:17:48,920 --> 00:17:50,695 If it's under, the flakes don't come apart. 321 00:17:50,720 --> 00:17:51,975 Well done. 322 00:17:52,000 --> 00:17:54,335 The butter sauce can split. 323 00:17:54,360 --> 00:17:56,895 As simple as that reads, there's a lot that can go wrong here. 324 00:17:58,760 --> 00:18:00,535 Look at that! That's a pretty thing. 325 00:18:00,560 --> 00:18:02,815 Anything else? No, that's great. Good. 326 00:18:02,840 --> 00:18:05,735 Knock 'em dead. The show must... Go on! 327 00:18:13,320 --> 00:18:18,135 Today, I've made for you pan-fried cod loin with wilted samphire, 328 00:18:18,160 --> 00:18:23,135 crushed new potatoes, a butter sauce and a chive oil. 329 00:18:23,160 --> 00:18:25,095 Thank you. Thanks. Thank you. 330 00:18:30,280 --> 00:18:33,175 It's such a big bit of cod, it's difficult to cook to perfection. 331 00:18:33,200 --> 00:18:35,615 The cod itself feels slightly over. 332 00:18:35,640 --> 00:18:39,455 What's slightly off is the potato's a little bit underdone. 333 00:18:39,480 --> 00:18:41,615 The sauce is very good. There's depth of flavour. 334 00:18:41,640 --> 00:18:44,335 There's a hint of sweetness, which I'm guessing is from shallots. 335 00:18:44,360 --> 00:18:47,975 Great effort, just fell short of it being very well executed. 336 00:18:49,320 --> 00:18:54,775 That sauce is joyous - lots and lots of rich, salty butter - 337 00:18:54,800 --> 00:18:56,855 and it goes perfectly with that piece of cod. 338 00:18:56,880 --> 00:19:00,695 I've got two issues. I've got slightly overcooked cod. 339 00:19:00,720 --> 00:19:02,975 I've got slightly undercooked potatoes. 340 00:19:04,680 --> 00:19:06,575 15 minutes for this pear. Yeah. 341 00:19:06,600 --> 00:19:09,695 You chilled? Absolutely. I got it. 342 00:19:11,920 --> 00:19:14,015 That pear has got to be poached to perfection. 343 00:19:14,040 --> 00:19:15,655 Too far and it's mushy. 344 00:19:15,680 --> 00:19:19,775 Under and it's hard and difficult to get the spoon through. 345 00:19:19,800 --> 00:19:22,975 For me, I think this is going to live and die on the execution 346 00:19:23,000 --> 00:19:24,455 of those poached pears. 347 00:19:30,120 --> 00:19:31,775 Oh, mate! 348 00:19:33,520 --> 00:19:35,095 That is very festive. 349 00:19:35,120 --> 00:19:36,495 That's very Christmassy. 350 00:19:43,000 --> 00:19:46,175 For dessert today, I've made for you a nashi pear, 351 00:19:46,200 --> 00:19:50,255 poached in mulled wine, a lemon thyme Chantilly cream 352 00:19:50,280 --> 00:19:52,375 and a shortbread crumb. 353 00:19:52,400 --> 00:19:53,975 Thank you. Thanks, Chris. 354 00:19:58,720 --> 00:20:00,695 I feel good about what I cooked today. 355 00:20:00,720 --> 00:20:03,655 I really tried to keep it in check and keep calm. 356 00:20:03,680 --> 00:20:05,975 So, I mean, there's some great flavours in there. 357 00:20:06,000 --> 00:20:07,375 I hope they got it. 358 00:20:08,880 --> 00:20:12,455 Unfortunately, my pear isn't cooked. 359 00:20:13,560 --> 00:20:15,615 Not even vaguely cooked, is it? 360 00:20:17,400 --> 00:20:19,175 The crumble was delicious. 361 00:20:19,200 --> 00:20:23,975 The cream wasn't overwhelming with that lemon thyme flavour. 362 00:20:24,000 --> 00:20:26,575 Sweet, heavy with that spice 363 00:20:26,600 --> 00:20:29,255 but I think, unfortunately, the dish hasn't worked 364 00:20:29,280 --> 00:20:31,375 because of the firmness of that pear. 365 00:20:31,400 --> 00:20:34,695 I really wanted to love this because the poaching liquor 366 00:20:34,720 --> 00:20:38,335 is Christmas and, you know, it's delicious and spiced. 367 00:20:38,360 --> 00:20:41,815 Some lovely flavours running through here, 368 00:20:41,840 --> 00:20:43,575 but that is a firm pear. 369 00:20:46,720 --> 00:20:49,815 I'm chasing my pear around the plate because it's not cooked enough. 370 00:20:49,840 --> 00:20:51,015 That cream is sweetened 371 00:20:51,040 --> 00:20:53,095 and I like the lemon thyme going through it. 372 00:20:53,120 --> 00:20:55,735 The pear is still hard. 373 00:20:55,760 --> 00:20:58,055 Seven-and-a-half minutes, young man. 374 00:21:02,320 --> 00:21:07,055 My first pasta was too thin, so I kept some spare dough 375 00:21:07,080 --> 00:21:08,695 for this exact purpose. 376 00:21:08,720 --> 00:21:10,935 Josh, right now, he's struggling. 377 00:21:10,960 --> 00:21:13,695 He's now decided to make a second batch, and that worries me. 378 00:21:13,720 --> 00:21:14,735 He's panicking. 379 00:21:15,800 --> 00:21:17,455 I don't want raw pasta. 380 00:21:18,880 --> 00:21:21,135 Josh's starter is an egg yolk ravioli 381 00:21:21,160 --> 00:21:23,455 filled with truffle oil and ricotta, 382 00:21:23,480 --> 00:21:27,495 served with caramelised onions, lardons and a Parmesan crisp. 383 00:21:27,520 --> 00:21:31,215 There's plenty of rich Italian flavours going on in here. 384 00:21:31,240 --> 00:21:33,935 With an egg yolk ravioli, there's not a lot of room to hide. 385 00:21:33,960 --> 00:21:36,975 That's got to be absolutely perfect and hopefully will give way 386 00:21:37,000 --> 00:21:40,935 to a lovely, rich, delicate egg yolk that will coat the dish. 387 00:21:40,960 --> 00:21:43,015 I like Josh's level of ambition here. 388 00:21:43,040 --> 00:21:45,095 He's kind of going all guns blazing. 389 00:21:46,600 --> 00:21:48,055 Second lot - you're happy with those? 390 00:21:48,080 --> 00:21:49,095 Happy with them. 391 00:21:50,120 --> 00:21:51,895 Josh, you've done brilliantly well. 392 00:21:53,720 --> 00:21:55,335 Mm! Done. Off you go, then. 393 00:21:55,360 --> 00:21:58,335 Back for your chicken. Thank you. Seriously, well done. Thank you. 394 00:22:01,280 --> 00:22:04,295 I've made you a raviolo, which is filled with ricotta 395 00:22:04,320 --> 00:22:07,495 that's been flavoured with some truffle oil and lemon zest 396 00:22:07,520 --> 00:22:10,495 and an egg yolk, which should hopefully be runny, 397 00:22:10,520 --> 00:22:14,575 bacon and caramelised onions and a Parmesan crisp. 398 00:22:14,600 --> 00:22:16,935 Hope you guys enjoy. Thank you. 399 00:22:19,160 --> 00:22:22,095 This is a very refined, presentable plate of food, I think. 400 00:22:22,120 --> 00:22:26,015 We cut in and there's a perfectly runny egg yolk to give us our sauce. 401 00:22:27,360 --> 00:22:29,775 Oh, look at that! 402 00:22:36,360 --> 00:22:39,935 There's technique here insofar as he's made his own pasta. 403 00:22:39,960 --> 00:22:43,655 It's held that lovely egg yolk well, and the egg yolk was perfect. 404 00:22:43,680 --> 00:22:47,535 And you've got delicate flavours of ricotta and truffle. 405 00:22:47,560 --> 00:22:49,015 The pasta was super-thin. 406 00:22:49,040 --> 00:22:50,655 It had that lovely elasticity. 407 00:22:50,680 --> 00:22:52,335 There's a little bit of bite to it. 408 00:22:52,360 --> 00:22:53,535 I'd happily eat that again. 409 00:22:53,560 --> 00:22:55,055 I've finished my plate. 410 00:22:55,080 --> 00:22:57,615 I think it was a really delicious plate of food. 411 00:22:58,720 --> 00:23:02,815 Rich, slippery egg yolk, definite smack of truffle around the lips, 412 00:23:02,840 --> 00:23:05,415 salty bacon, technically challenging. 413 00:23:05,440 --> 00:23:06,855 I think he's pulled it off. 414 00:23:09,680 --> 00:23:11,095 15 minutes till the next course. 415 00:23:11,120 --> 00:23:12,135 Good lad. 416 00:23:13,800 --> 00:23:16,095 Josh's main - chicken, carrots and mushrooms. 417 00:23:16,120 --> 00:23:17,375 What's not to love? 418 00:23:17,400 --> 00:23:21,695 The puree needs to be smooth and silky and well seasoned. 419 00:23:21,720 --> 00:23:23,375 The chicken needs to be perfectly cooked. 420 00:23:23,400 --> 00:23:25,655 That's probably the biggest risk here, because chicken breast 421 00:23:25,680 --> 00:23:27,495 has a tendency to go dry. 422 00:23:28,680 --> 00:23:31,615 Everything has got to be cooked to perfection for this dish 423 00:23:31,640 --> 00:23:32,735 to really work. 424 00:23:34,520 --> 00:23:36,135 Right, you've got two minutes. 425 00:23:39,200 --> 00:23:40,855 Wahey! Go the Josh! 426 00:23:43,040 --> 00:23:45,295 Good job. Right, yeah. 427 00:23:45,320 --> 00:23:46,935 It's done? Done. 428 00:23:46,960 --> 00:23:49,495 Good lad. well done. Well done. See you later. 429 00:23:53,640 --> 00:23:57,335 I have prepared for you a chicken breast, caramelised carrot puree, 430 00:23:57,360 --> 00:24:00,655 king oyster mushroom, which I've basted in some sage butter, 431 00:24:00,680 --> 00:24:02,415 and some crispy chicken skin 432 00:24:02,440 --> 00:24:05,095 with a chicken gravy to drizzle over the top. 433 00:24:05,120 --> 00:24:06,855 It smells great. Thank you. 434 00:24:11,920 --> 00:24:15,855 The flavour on this dish for me is outstanding. 435 00:24:15,880 --> 00:24:18,415 The chicken that's been cooked to perfection... 436 00:24:18,440 --> 00:24:21,015 By itself, that caramelised carrot puree is quite sweet 437 00:24:21,040 --> 00:24:24,095 but then, against the smokiness, it kind of balances. 438 00:24:24,120 --> 00:24:27,215 I think it's really delicious and everything's seasoned properly 439 00:24:27,240 --> 00:24:28,855 and I really enjoy it. 440 00:24:30,960 --> 00:24:32,255 The chicken's moist. 441 00:24:32,280 --> 00:24:35,535 The seasoning reminds me of good old-fashioned roast chicken. 442 00:24:35,560 --> 00:24:37,415 I like that carrot puree, I really do. 443 00:24:37,440 --> 00:24:39,775 It's buttery and it's sweet. 444 00:24:39,800 --> 00:24:42,175 Crispy, salted chicken skin across that mushroom, 445 00:24:42,200 --> 00:24:44,735 of course, that gives texture and seasoning. 446 00:24:44,760 --> 00:24:45,775 That's great. 447 00:24:49,120 --> 00:24:50,455 It's done. 448 00:24:50,480 --> 00:24:53,615 Little bits here and there that, you know, I wish maybe with a bit 449 00:24:53,640 --> 00:24:55,215 of extra time could have gone better. 450 00:24:55,240 --> 00:24:57,935 However, I've got everything I wanted on the plate 451 00:24:57,960 --> 00:24:59,775 and I was pretty happy with every element, 452 00:24:59,800 --> 00:25:01,975 so in their hands now. 453 00:25:04,360 --> 00:25:06,095 We were both excited for this quarterfinal. 454 00:25:06,120 --> 00:25:08,375 Quite honestly, John, it lived up to its billing. 455 00:25:08,400 --> 00:25:10,415 We got extraordinary food. 456 00:25:10,440 --> 00:25:12,895 We've got a big call to make, mate. We have. 457 00:25:14,520 --> 00:25:17,615 Robin today, I've got to say, truly impressed. 458 00:25:17,640 --> 00:25:20,615 The first course, absolutely delicious - crispy chicken, 459 00:25:20,640 --> 00:25:22,015 fondant cooked beautifully. 460 00:25:22,040 --> 00:25:24,455 Then a panna cotta that you and I were in raptures about. 461 00:25:24,480 --> 00:25:26,295 Not just us, but the dining room as well. 462 00:25:26,320 --> 00:25:30,015 As far as I can see, he's got himself a place in knockout week. 463 00:25:30,040 --> 00:25:32,495 I have to fly the flag for one other cook. 464 00:25:32,520 --> 00:25:35,015 Josh has done himself a great service. 465 00:25:35,040 --> 00:25:39,975 An egg yolk raviolo, really difficult, and he got it right. 466 00:25:40,000 --> 00:25:42,535 The chicken and the quality of the carrot puree 467 00:25:42,560 --> 00:25:45,055 actually added up to a pretty decent dish. 468 00:25:45,080 --> 00:25:46,335 He goes through. 469 00:25:46,360 --> 00:25:49,855 We know there's two cooks going through to knockout week. 470 00:25:49,880 --> 00:25:52,215 Do we take one more? 471 00:25:52,240 --> 00:25:56,495 Chart ya - those flavours of Thai street food, absolutely wonderful. 472 00:25:56,520 --> 00:25:58,215 Those little tiny meatballs, 473 00:25:58,240 --> 00:26:01,775 it looked quite simple, but it had lots of complex flavour. 474 00:26:01,800 --> 00:26:04,215 The larb - wasn't keen on the presentation, 475 00:26:04,240 --> 00:26:05,455 but it was good to eat. 476 00:26:05,480 --> 00:26:08,135 Chris decided to go really classic. 477 00:26:08,160 --> 00:26:11,135 That butter sauce was really luxurious. 478 00:26:11,160 --> 00:26:13,455 That piece of cod, slightly over. 479 00:26:13,480 --> 00:26:15,455 We had potatoes, really well seasoned. 480 00:26:15,480 --> 00:26:17,455 Some of them were not cooked enough. 481 00:26:17,480 --> 00:26:18,975 That was a bit of a shame. 482 00:26:19,000 --> 00:26:23,175 The dessert tasted great, but the pear wasn't poached enough. 483 00:26:24,280 --> 00:26:25,895 What are we going to do? 484 00:26:25,920 --> 00:26:28,335 I'm really worried about whether my dish is good enough 485 00:26:28,360 --> 00:26:29,975 to get me through to knockout. 486 00:26:30,000 --> 00:26:31,775 I don't want to go home, though. 487 00:26:31,800 --> 00:26:33,655 Not going home today. 488 00:26:33,680 --> 00:26:35,335 Don't want to. 489 00:26:35,360 --> 00:26:38,375 I did my very best. I can't do it any better than that. 490 00:26:38,400 --> 00:26:40,695 I'm loving every second in that kitchen. 491 00:26:40,720 --> 00:26:42,135 I'm not making it up. 492 00:26:42,160 --> 00:26:43,455 I'm loving it. 493 00:26:51,720 --> 00:26:55,695 It's been an absolute honour to have you guys in here. 494 00:26:55,720 --> 00:26:58,255 Your food has been delicious, 495 00:26:58,280 --> 00:27:00,055 and I thank you very much indeed. 496 00:27:02,040 --> 00:27:04,855 We did say that we would only take the best cooks with us. 497 00:27:05,960 --> 00:27:07,295 We have made a decision. 498 00:27:07,320 --> 00:27:10,295 One of you is leaving the competition. 499 00:27:12,720 --> 00:27:15,815 The contestant leaving us is... 500 00:27:21,880 --> 00:27:23,055 ...Chris. 501 00:27:26,000 --> 00:27:29,095 You walk out of here with your head held high and believe in yourself 502 00:27:29,120 --> 00:27:30,455 because your food is great. 503 00:27:31,880 --> 00:27:33,735 I've loved my time at MasterChef. 504 00:27:33,760 --> 00:27:36,335 It's been an amazing experience. 505 00:27:36,360 --> 00:27:41,655 But to lose out against those other three cooks, it's absolutely fine. 506 00:27:43,760 --> 00:27:45,575 I'm in knockout week, really? 507 00:27:45,600 --> 00:27:47,135 I couldn't believe it. 508 00:27:47,160 --> 00:27:50,215 You put a lot of pressure on yourself to get quite far 509 00:27:50,240 --> 00:27:53,935 and, um...I'm just really thankful. 510 00:27:53,960 --> 00:27:55,455 I'm so ecstatic. 511 00:27:55,480 --> 00:27:58,215 I am going to try and allow myself a bit of time to celebrate 512 00:27:58,240 --> 00:27:59,535 before I go to knockout week 513 00:27:59,560 --> 00:28:01,335 but I'm straight back in the office tomorrow, 514 00:28:01,360 --> 00:28:04,615 so that's going to be a bit surreal after doing all of this. 515 00:28:06,400 --> 00:28:09,415 Next time, nine new hopefuls... 516 00:28:09,440 --> 00:28:10,575 Now it feels real. 517 00:28:10,600 --> 00:28:14,495 ...audition for the right to wear a coveted MasterChef apron. 518 00:28:14,520 --> 00:28:16,615 Argh, chronic! 519 00:28:16,640 --> 00:28:18,695 Let's go to the fire. 520 00:28:18,720 --> 00:28:19,775 That's good. 521 00:28:19,800 --> 00:28:21,615 That is gross. 522 00:28:21,640 --> 00:28:24,415 A bit brown, but everyone knows brown food tastes better. 523 00:28:25,760 --> 00:28:28,775 I could bury myself in that really happily and have it all afternoon.