Chris Hadfield’s Gourmet Space Food | MasterChef Canada | MasterChef World

In 45 minutes, the contestants must upscale this dehydrated space food into a delicious meal. With Chris Hadfield’s as the judge, will it be the Smoked Salmon Parfait, the Chicken Congee or the Strawberry-Raspberry Crème Brûlée that take his fancy?
Contains Content from MasterChef Canada Season 3 Episode 10. Subscribe: https://www.youtube.com/MasterChefWorld

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Bit ning I’ve never CED with many of these ingredients before I actually really enjoy this challenge it’s weird but it’s interesting please welcome a True Canadian hero Colonel Chris Hadfield wow what oh my gosh holy crap the first Canadian astronaut to walk in space space hello everyone it’s a pleasure to

Be with you so I’m a pretty big Colonel Hatfield fan oh my God this man is the Canadian icon of Space and Science he’s like a spokesperson for everything I love hi home Cooks on T-minus 3 seconds lift your boxes 3 2 1 lift off wow freeze tried everything in front of

You are a selection of foods that were available to Colonel Hatfield during his missions in space dried fruit and nuts freeze-dried vegetables candied salmon and freeze-dried beef I’ve never cooked with space food but I’m pretty sure that most of the other Home Cooks haven’t either this is going to be a little more

Difficult to elevate I’m looking forward to seeing what we’re all uh going to pull off tonight you will have just 45 minutes to prepare a gourmet meal using the ingredients in front of you and the staple Pantry at your stations are you ready to reach for the stars yes chef your time starts

Now a little space odyssey Ground Control I am so excited today I want to win because I want Colonel headfield to think I’m good enough to win and I’m so excited and I need to win these strawberries are just like little dust powders so the first thing you have to

Do to reactivate some of these ingredients is to add some moisture to it okay chicken work your magic whether that is water whether that is a little chicken stock whether that’s some white wine on board the spaceship there’s this needle that sticks out of the wall and

You take your package and you slide it over the needle and then you turn for the amount of water you want to put into it then you push either a lukewarm button or a hot button that’s about the best you can do as a space Chef oh my

Goodness this a bit nerw working I’ve never cooked with many of these ingredients before I actually really enjoy this challenge it’s weird but it’s interesting to me it’s got to be the real measure of both the skill as well as the imagination of the chef I’m very

Good at mystery boxes I’ve won before the secret is cook what you love I’m making what I would want to eat if I came back from space I’m making conji both with the dehydrated corn and the potato kanji is a porridge that is Savory that you normally put meats or

Vegetables into this is what my mom always makes for me I’m making a fresh pasta fresh Linguini and then I am going to use the chicken and broccoli cooking for Kel Hatfield today the pressure is on I’m doing a fruit C fluty with toasted nuts on it today some dried

Apricot check out these dried cranberries e fluty is like a French custard pie I wanted to be out of this world Intergalactic 25 minutes you have 25 minutes left I’m making kind of like a a salmon pie with a smoked salmon mousse it’s going to have layers of freeze-dried green beans and smoked

Salmon it smells so good I’m the only one left in this competition who hasn’t been called up for a mystery box so it’s time to get called up for a mystery box today Terry hello hi chef hi conell wow look what you’re making yes I’m trying

To make some sweet ravioli with a minc meat filling and that’ll be better than deep Pride the one thing I do know as a baker is dried fruit so this is a dessert right it is a dessert I’ve never done it before so this is where no man has

Traveled before exactly a one for me Jerry Thank hi there Mary hello Mary how are you Hi how are you Colonel nice to meet you so nice to meet you as well I’m making a little tart I’m going to make it kind of like a crem brulee for you was that much dessert up in the space

Station you know actually when we’re up there we run through a lot of calories so we had a lot of chocolate which is a real treat to look forward at the end of the day how do you tell it’s the end of the day so we chose London England

Perfect when the queen gets up we get up I love it sounds great good luck thank you thank you this is probably the most intimidated and scared I’ve been in this kitchen so far Ronica hello Chef how are you Veronica it’s very nice to meet you nice

To meet you too colel so what are you making I’m making a corn and potato conji and I’m going to do a Japanese omelette with the carrots and the broccoli and a fish floss crumble what’s the biggest challenge right now that you’re facing uh the biggest challenge

Is time the clock’s not in my favor right now on board the spaceship we have a schedule that tells us what we’re doing every 5 minutes for the entire 6 months we’re up there that’s amazing because I don’t know what I’m doing in the next five minutes you better figure

It out because time is ticking away working on it Chef 5 minutes T minus 5 minutes homecooks Veronica looks like she’s going to pull off that conji in 45 minutes that’s astonishing Dr sha he’s got his pancake stack there he’s doing a little piping of whipped cream pretty

Pretty happy he’s out of this world today I’m amazed a boring repetive way we just reheated those food stuffs on orbit compared to what they have done full up T deep fried ravioli it’s really impressive 10 9 8 7 6 5 4 3 2 1 hands up

Up or as we say Lift Up Mission accom feeling really good the eating experience is definitely out of this world I promise I want to come out taste my dish so bad it’s going to be such an honor the first dish that we’re going to

Call up was made by a home cook who doesn’t shy away from taking risks I think I had an amazing dish I really need to get to the top six please bring your dish up Matthew yes my oh my God I have never been in the

Top three of a mystery box yet I’m so excited so I did a smoked salmon parfait with a walnut crumb with a smoked salmon mousse and candied salmon Matthew I’m really looking forward to tasting something that came from such simple ingredients that I live with for half a

Year to me this is just delicious it’s a surprise both from taste and texture excellent thank you so much I’ve eaten a lot of different food I can tell you right now I’ve never eaten anything that looks quite like this this you know what this doesn’t work if you’re

Narrow-minded it’s creamy it’s delicate I love the crunch this is so Innovative so creative on so many different levels great job thank you good job Matthew the next home cook we like to call made an impressive Savory dish bring up your dish Veronica sorry guys this is a corn and potato based

Chicken kanji I also made a Japanese omelette with the dehydrated broccoli and carrots as well as a fish floss crumble I really want to be sure and get everything on the spoon here I don’t want to miss one thing that’s a wonderful mixture of everything it immediately gives you a

Sense of being back on earth a sense of home thank you Colonel it was an honor of cooking for you today thank you kanji is the ultimate Chinese comfort food this dish does it for me the meat is perfectly cooked very moist I love the corn after 166 day in space I would

Love to come home to one of these thank you Chef the last dish we’ like to taste is sweet and Whimsical I think I’ve executed a perfect dish it’s quite Innovative and it tastes really great congratulations go to I have heard Colonel hadfield’s lectures I’ve heard his book I’ve seen him in concert I want to hear my name so badly

Mary I’m so excited careful on the stairs okay this is a strawberry raspberry crem rulee but in a pie shell so you can eat the whole thing even with dehydrated ingredients you’ve been able to make the dish look spectacular thank you Absolutely wonderful the creme brulee portion is very very light and creamy but you’re able to get the beautiful flavor of those strawberries in there thank you hi m that is unbelievably delicious no one would be able to connect that box of what looked like throwaway food into

This very rich and delicious dessert you just made thank you very much thank you very much it was a super pleasure thank you and now we need to take a few moments to discuss these are three topnotch dishes that could belong in any of our restaurants today is the day that I

Finally get my first Mystery Box win wait beyond anything I could have imagined for creativity and quality I have so much technique there and the judges recognize that I know what my vote is let’s go tell them all right the competition is getting super tough I would love an advantage right about

Now choosing a winner was extremely difficult but we all gravitated towards somebody who blew us away with your creativity and Innovation Colonel Hatfield would you please do the honors the home cook who made the best dish tonight was Matthew I want people to start taking me more seriously in this

Competition Matthew you’ve done Master Chef Canada proud amazing job these home Cooks should watch out for Me