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It’s Master Chef we’re looking for a great amate cook who can make it as a professional someone who can turn out exceptional food going to give it 110% can I win it yeah this is one tough competition I’m very ambitious and I’m very passionate and I’ve come here to
Win M share whoever wins it’ll change their life cooking doesn’t get tougher than this in this 1our episode These six contestants will all compete for the last remaining quarterfinal place the winner will then be up against three other exceptional heat winners our qu a finalist is Julian cherl Angela
But first it’s the quick elimination test here we have six brand new fresh faces six people who want to show us they can really cook they have one chance to Showcase their talents mess it up you’re out welcome to Master Chef we want you to make one plate of food we’re going to
Give you 50 minutes at the end of this round three of you will be going home ladies and Gentlemen let’s Cook the contestants have 50 minutes to create one dish from any of the ingredients in front of them which include pork fillet prunes pears shots potatoes chocolate cavoy cabbage and Saffron mom of two Karen wants to take her love of home cooking to the next level you’re not just a mother of too you do you have a bit of a funny Pastime tell us about it yes I’ve been a DJ on an off for 20 years and I’ve said on many occasions
Recently that I actually prefer to stay in and cook whereas it used to be going out clubbing and rolling in at 6:00 in the morning ideally my dream would be to teach people how they can make beautiful food and really spoil themselves at home After 20 years in the RAF Allan hopes to Kickstart a new life in cooking I’m do out the Air Force next year I’m at the time of life it’s time to brunch out and food is a passion I’ve had for years and years and years what dish are you going to cook
For Salon it’s going to propel your new calary career um hopefully a creamy mush with a PK loin we’ve um still about 40 odd minutes too and your pork f is already in the oven it’s on Lower heat so hopefully it’ll just tenderize slowly good luck thank you very
Much wine merchant Max believes his passion for food and wine will take him far in the competition my inspiration probably comes from chefs in the industry I can see their creativeness I can see their passion when I see that happiness and that creativeness it makes me inspired what what sort of palette have
You got Max I think I’m quite good with tastes my job involves tastes what’s what’s your job uh I work in the wine industry so I sell wine to restaurants and hotels do you eat out quite a bit I try to I try and eat as many of my customers restaurants as Possible recent graduate Sophie wants to prove she has the drive and determination to make it as a top chef you had problems with your pastry I have made mistakes I’ve also redone my mistakes because I want them to be to your standard hopefully what are you
Going to cook for us a ever so subtly spiced pear tart and a bit of chocolate sauce with a little hint of chili I’m a quick learner I’m very ambitious I will learn and do whatever it takes to win this competition ladies and gentlemen you are halfway you’ve got 25 minutes Left liver puddle and James loves British Classics and wants to swap his sales career for one in food I’ve had a an ambition for the past five six years now to open my own Deli um selling all all International Meats um unusual things that you don’t find in
Supermarkets nowadays and also have a little type of beastro cat so Cafe James you got a big smile on your face you seem very confident and moving around the kitchen like a professional got things on control I think at the moment how far can you go in this competition I
Believe with progressing fair that I’ll pick up more tips and and I hopefully go quite quite Far de farmer’s wife Kate enjoys cooking rustic food with a Mediterranean twist p is my forte I do the best Pella in Deon what sort of cook are you Kate I cook a lot but whether I’m a sort of good refined cook I don’t know what sort
Of food is it that you do a lot of one pot stuff cuz I cook two hungry Farmers you cook for two farmers yeah my son and my Husband 5 minutes you should be thinking about getting it on the Plate step away from your bench time is up that’s it RAF man Allan is pinning his hopes of a career change on pork loin on pear puree with cider sauce and creamy Mash it’s sweet first of all and nicely sweet from that peir your pork is slightly over and it’s slightly chewy the potatoes have become water
Locked what you have done is cooked lots of different dishes and then put them onto a plate and it becomes the stage where your mouth is confused about what you’re eating wine merchant Max wants to show he has a good pette by serving up a dish of Moroccan style pork and cuscus with
Spring onion you a little bit of Spice from the Harissa um the cuscus goes well with it the issue for me right now is I don’t feel it’s going to flavor N I like what you are attempting I think you either cook quite a bit or you are
Lucky enough to eat out quite a bit ambitious Sophie has served an experimental pear tart with caramelized almonds and a chocolate and chili sauce I actually quite like your little tart the pairs are tasty the arms are crunchy the chocolate on top I’m trying to work out where the spice comes in but
I think you use saffron cuz you thought it was chil you should know the difference between a piece of saffron and a bit of chili it’s almost very lovely I have to work out how much of that is by Design and how much of that is fortuitous is part-time DJ Karen’s pork
Stuffed with pear almonds and prunes good enough to get her through to the next round your PK is nicely cooked I like the seasoning on the potatoes I like the crunch of the Cabbage there’s far too much cream and you are left with that sticky cream feeling throughout sweet pear crunchy almonds and
Prunes lovely new dessert stuffed inside a piece of pork with garlic not for me salesman James has gone for a classic combination of stuffed pork with prunes and Sage on a bed of cabbage and bacon your pork is still quite soft and a bit it’s quite moist um not
Bad good flavors until you get to that sauce the cream so reduced it’s gone a bit claggy Yeah farmer’s wife Kate has made a dish of parsley and garlic stuffed pork with cab cabbage and mash you’re quite heavy handed with the garlic are there whole lumps of garlic
In the stuffing is that what it is you need to cook that garlic first there is huge amounts of garlic in that stuffing but if you disclose your mind to that actually it’s a good dish I’m very pleased cuz we have a room full of decent Cooks this isn’t going to
Be easy we’ll get you back in as soon as we made a decision thank you and off you go I enjoyed most of the food in the room today there was one plate of food I really didn’t enjoy at all and that was Allan’s there was asparagus there was a
Cream sauce There was a bad mashed potato watery with fried onions on the top for some reason I like Allan as a guy but there’s Master Chef I think Allan should go home if I was going to knock another one out now it would probably be Karen what Karen actually
Cooked today was not good at all almonds pears and prunes stuffed inside a piece of pork it just wasn’t good do you think she win Master Chef no then she goes home she’s gone I quite like what Max is up to is piece of pork just cut into
Slices sauce with with the Harissa to give it a bit of spice very good idea I’m willing to bet he’s doing good food in the next round Max is in I’m really really confused about Sophie making a case for her she made pastry it went wrong she made it again and the armonds
Were good the peirs were lovely when she put the saffron in there she tasted she liked so she put more in I know that I made an accident with the saffron however I think I actually pulled it off really well do we give Sophie a chance I’m absolutely convinced that that girl
Would walk Barefoot over hot coals in order to progress through master cheef and that means a lot Max and Sophie in Allan and Karen out let’s talk about James some of the flavors were really good the idea of the sage and the prunes together inside the p
And then the Cabbage underneath of the bacon nice idea it’s that cream that goes with it was just a little bit very unusual but we both like the guy let’s question mark him I would love to go through the next round cuz going onto that professional kitchen is just like a
Dream well I got to say that Kate’s dish looked the best I think the composition and the idea it was very very good I think Kate does cook there were huge lumps of garlic well Kate or James well done guys tough round you’ve done your job we’ve done our bit three of you
Are staying three of you are going home Alan sorry sir you are leaving us Karen you are leaving us as well sorry Max we’d like to see you cook some more max well done thank you Sophie you’re staying with us Sophie Kate or James sorry Kate congratulations James very well done tough round well done I’ve got through the first daunting round and that’s what I aim to do really and uh yeah really really happy I’m feeling over the moon ecstatic I can’t believe I made it through to the next day I’m so so happy we have three very
Strong contestants and they are looking forward to going into a professional kitchen we get to see do they really want to change their lives can our three COPE in the world of a professional kitchen let’s find out It’s day two and the contestants are on their way to zilly fish a popular seafood restaurant in the heart of London Soho pasal James I am the chef the three contestants will be working under the watchful eye of head chef Pasqual Amo my expectation from you is to have a good
Service good food no mistake but there’s plenty to be done before service starts we do everything from scratch cooking the crab cooking the crayfish we doing fresh food here we don’t buy stuff for any made with 2 hours until service Max starts the prep for his main course stuffed fets of
Mackerel served with spring greens and roasted tomatoes and I want yeah no any mistake this yeah you got 20 of do of them okay okay Max however doesn’t find filling the fish quite so easy hardest disgusting thing I’ve ever had to do salesman James is in charge of a
Starter of corette flour tempura stuffed with crab and it’s a tricky dish to get right Sophie has to hand make each individual parcel for her dish a fresh crayfish ravioli and the chef has very high standards okay yeah make sure then when you finish them they’re always nice
Nice closed so when you cook them there is no fast no fast coming out come out yeah it’s 12:00 service begins but Max is nowhere near ready use this this is not what I want you know I’ve kind of destroyed that p no you destroyed most of them not only
One been here for 1 hour and a half doing 10 fish March one Oar followed by one CET flower as the orders flood in sales James’s starter proves very popular for zucchini flow but his presentation isn’t up to scratch look at this ladies look you can’t say l ladies
Do again then I don’t want this ladies meanwhile Sophie’s first attempt at cooking the crayfish for her ravioli isn’t going to plan the O was not hot enough okay yeah so take do it again yeah take him I’ll take it do it again after messing up the fting Max is
Now struggling with the cooking of his mackerel dish how long for the macel 5 minutes sh yeah 5 minutes a bit too Long you Reon that’s okay in the dining room a VIP has arrived Aldo zilly the restaurant owner is in for lunch and has ordered James’s crab starter followed by Sophie’s crayfish ravioli okay I need two goet flow s away please it’s going absolutely brilliant I’m loving it okay just the service service the
Tempora couettes with crab were the crab was extremely lovely and fresh it was well executed with Aldo giving James’s dish the thumbs up the pressure is really on Sophie to get this right service with his restaurant’s reputation on the line Aldo expects the best I was a bit disappointed there was not enough
Feeling and the pasta was really hard on the outside I wouldn’t recommend that to my C how long for the m 30 seconds sh as service comes to a close Max is finally producing plates up to pasqual’s high standards you can’t expect to get
Past any P jef um it’s just you just got to get on with it grin and bear it and try and do your best and Sophie’s ravioli is is tasting much better good very good it’s been a tough few hours how does head chef pasquali think the contestants have coped at the
Beginning Max didn’t do very well with the preparation of the fish ftin was a bit too slow during the service when uh when we give him a bit of pressure you know he dropped the oil a few times on the plate you know it was a bit struggling this experience in the
Kitchen is um it’s giving me more hunger actually the Vibrance the energy um the the adrenaline really kicks in it’s actually a real oh James I think uh he done quite well of course he done a few mistakes at the beginning but you know after two checks
He was he was very very very confident I was very impressed with him I think it seemed to come naturally to be honest I just really got stuck into what it needed to do and it was fantastic Sophie she was very busy because she had to do
The she had to prepare the fish she had to prepare the roli think about in 2 hours she’s done quite well I’m so competitive it’s in my nature that’s my most unattractive quality and I wanted to be the best day and I don’t feel like I have so I feel quite disheartened I
Think if I had to employ one of them three it would be jalous now they’re straight back to Master Chef HQ to cook their best two course meal welcome back you have to cook for us now your own food your own two courses and we expect great things 1
Hour impress us and you’ll go through off you go Wine merchant Max sailed through the first round but struggled in the professional kitchen will his two experimental dishes get him back on track what are you cooking for us Max um I’m going to be doing a Canadian scallop dish which is going to be mixing it with the classic Canadian maple syrup bacon
Uh but with within the maple strip I’m going to be adding a bit of spice so I’m going to try and take the spice sweet and salt together you talk about food and flavors and taste the same way you talk about flavors and taste of what I
Get it I get it I get excited about it yeah yeah I get it very unusual food from Max you’ve got scallops and bacon absolutely right and then you’ve got a sort of North American breakfast coming in here with maple syrup as well Max we know it’s got a
Good palette he understands flavor that’s great he’s Tau the talk now he’s going to deliver liver puddle and James came out top in the Pro kitchen and now aims to secure Victory cooking two classic British Dishes for starter I’m going to do smoke hadc and potato salad and for me seed Venison and Dolph wild potatoes the idea of being a cook is not new to you is it when I left school I was looking at wanting to go into the the chefing
Industry but I was a bit put off the hours and the commitment that was needed but after today’s performance in the kitchen I I really enjoyed it I like James’s menu will he pull it off in the time he’s got great do miles I’m not quite sure you got 15 minutes Left Sophie’s ambition and determination have made a big impression so far will her adventurous two courses be good enough to win her a place in the quarterfinal Stuffed mushrooms for starter it’s got soft cheese it’s got coconut that’s unusual coconut and cheese un usual and I’m going to make you roast fow with fennel puree and baby vegetables with red wine je can I ask Obie how old are you 22 just gone 22 it’s quite young I know it’s very
Young I’m incredibly ambitious and I’m learning a lot and even in the last couple of months I’ve been reading every single food recipe I can get my hands on to try and learn as much as possible have no idea what’s going on mushroom and coconut and cheese she’s obviously
Eaten it before I’ve got to say right now I wouldn’t order coconut never before in my life you have 1 Minute that’s it on stand away you bench experimental Max is serving a starter of scallops bacon and spicy maple syrup with pistachios it’s followed by balsamic glaze Lamb with minted pea puree and a wine and prune sauce I think that looks fantastic it’s highly original it looks very very professional well done thank
You I really do like the maple syrup again against the bacon and scallop that my friend is an absolute taste Revelation thank you very well cooked very well made very well thought out very good dish there’s a very well made red wine sauce there very strong very fruity very
Powerful it’s a very very well-made minted pea puree there that lamb is lost in between those two big flavors okay I really like the concept I just don’t like the flavor I think you can probably do a little bit better because youve proved that in your first
Course the starter was a bit of a wild Cod and yes it’s so pleasing to get that real positive feedback from Greg about the tastes and the combinations salesman James has made a starter of smoked hadic and new potato salad with lemon mayonnaise and a caper sauce followed by venison with brazed
Red cabbage and doofen was potatoes there’s some really wonderful clean classic crisp flavors and combinations on that plate smokiness of the hadock coming up bit Tangy at the end with the Capers nice little bit of lemon going through and the creaminess of the mayonnaise yeah you would polish the lot off
I think it’s a really lovely dish until I get stung by this very very salty massive parmesan cheese that sits on top those potatoes that cheese is too much it fills up all around the bottom of your mouth so much about your food I admire yeah it’s falling just short of great
Each time I do regret in a way putting the palms and cheese on top but I’m used to the palm and cheese I quite like it so everyone has their own taste really don’t we Sophie’s resting her hopes of a quarterfinal place on an experimental dish of mushrooms stuffed with coconut
And cheese followed by Guinea foul served with potato rosty baby vegetables and a red wine Jew the flavor of the bacon the mushroom the cheese the thyme a little bit of Basel I like the texture of the cream cheese in there I find a bit heavy cuz the mushroom itself is very meaty I can’t taste any coconut what I do get is that sticky cream cheese with
The sharp salty Tangy parmesan cheese has a very strong finish I I think I would struggle to eat it all okay the guinea fowl and the rosty with that mustard in there is really really lovely but I do question the combination of fresh garlic and Thyme must and
Potato and then the sticky red wine sauce red wine sauce is gone in an instant it’s not even a footnote also the fennel that’s gone in a split second but what you are left with is the beautiful flavor of that very very well cooked guine F I have put up quite a
Good fight with John and Greg and I am really passionate about food and I do really want to go through to the next stage well done you three step outside and when we’ve made our decision we’ll call you back in thank you very much great food out there really really
Good food I think we have two talented boys and I think we have a young lady who’s not at the same level Sophie did a mushroom stuffed with cheese and coconut the best I can say about that is I couldn’t taste the COC up she’s a good
Amate cook but she’s not ready for Master Chef finals no way and I think right now we should actually knock Sophie out and we should talk about Max and James Max is an experimental cook and Max has got to have a good pallet because of his day job so my mind great
First course there’s the promise main course not so good but with a bit of work a bit of thought Max could do very very well indeed Max’s scallop dish I just fell in love with I I thought the combination of smoky bacon maple syrup lightly spiced and that scallop was just
Unbelievable I would have loved the scull up Dish followed by something with just a little bit more Elegance rather than trying to be so showy hopefully I’ve shown some that’s original and creative I like the honesty and the guts of uh James’s cooking yes the starter
Was a little bit twe when you at it which food is all about foremost its flavors and textures they were great it delivered on every level James in his venison dish he let the venison speak for itself I like the doam WIS and the texture of it the cheese on top
Unfortunately just overtook that whole dish I reckon the judges have got some mixed comments about me but I think I’ve done quite well today James with a couple of tiny tweaks has lovely enjoyable food and good building blocks to make a great cook Max we’ve got a guy
Who is really interesting who makes one course which is absolutely magic and one course which just needs a little bit of work we have to make a decision we got one quarterfinal Place who’s going to be our quarter finalist it’s James congratulations amazing thank you I’m just over the
Moon disappointed but really really happy for James genuinely I thought he put the two best dishes across and obviously deserved to win had a great experience I’ve got the rest of my life now to carry on experimenting with food and carry on trying out new things which
Is really fun and I’m still really passionate about food I don’t think that’s going to go away at all hi yeah guess what what I made it through I go through yeah knowing what I know now I’ll just build on it and build on it and I think I’ve got a good chance
I give it a bloody good go James’s place is secure for now but in the morning he’ll be back for the next daunting Stage It’s 8:00 a.m. on quarterfinal day and these four heat winners have returned to fight for a coveted place in the semifinals this is when it really starts to hos up from 24 we now have four great Great Cooks quarterfinal days are simply fantastic you make it into the
Semi-final you can almost reach Out and Touch the prize I want this a lot I’m going to put everything into it it’s a massive deal for me I’m hoping it was going to be a very good spring board for what I want to do in the future I wouldn’t be sat
Here right if I didn’t want to win Master Chef it’s not a chance I want to mess up I want to do the absolute best I can do three guys today will end up disappointed for one of these Cooks it will be the star of the most wonderful Journey during her heat 22-year-old office temp Angela demonstrated a flare for experimental food combinations with a chocolate Wasabi sponge the whole thing is delightful it is a very good tasting dish but she failed to deliver on presentation it just looks like it’s been made by a 3-year-old oh they’re really nice Angela
Is very young she’s like a spun she wants to soak up knowledge she is very very keen to learn experimental she is inspired she is but her presentation is the issue you can just be so creative in the kitchen and it’s just a way of expressing yourself and just showing a bit of
You is there a difference in flavor between the large and the small ones toy manufacturer Julian impressed the judges with his love of French cooking and ability to make the perfect sauce it’s Rich it’s deep in flavor it’s well seasoned it’s a very very good sauce you
Know how to make sauces my friend Julian now that guy is a real real cook he loves the food of France classic French cuisine superb today he has a chance to prove to us that he can do more than just a source but he has to prove that
Today to make it as a semi-finalist I really believe if you’re going to do something throw yourself into it wholeheartedly do it to the best of your ability and give it 100% live a puddle and sales man James wed the judges with his Great British classic two course
Meal there’s some really wonderful clean crisp flavors and combinations on that plate yeah you would polish the lot off which one would you recommend I think about James and I smile his food is Big it’s very very big flavors but it’s not the most attractive of places oh that’s
The big ones what I do love about James is his confidence the James that talks has to go on the plate can I win it Yeah finally it’s 43-year-old cherl who dreams of her own Patisserie in her heat she blew John and Greg away with a chocolate and ginger honeycomb pudding I am quite uh taken a it just flies away inside your out you don’t ever lose that love cuz that is just
Beautiful all I need a piece of fet steak is very very difficult to ignore that lady absolutely shines if that girl today Cooks Savory dishes like that dessert she can win this competition I’m convinced I believe this is the chance for me to change my life and to prove I
Can deliver the best possible food I can deliver we have the queen of puddings we have the king of saucers we have the queen of invention and we have the king of radoo this is fantastic it’s 10:00 and the contestants are back at Master Chef HQ they’re about to be
Tested on their food knowledge and on their commitment after this one of them will be sent home this is the ingredients test and we know that great cookery is built on great ingredients and you can’t cook great food unless you can identify great produce I’ve got smoke fish and I’ve got
Some very obvious ones but I’ve got some which I think are a little bit tricky I have got five pastas on my tray that wonderfully inventive food staff from Italy let’s start these tubes are pen pen means pen or quill and it is shaped like a quill hello cherell hello what is that
Penne is a penny Penny Pastor that’s Penny Julian’s off to a good start now he must prove to John and Greg that his heart is truly set on winning the pressure and the pace of the competition has escalated and I seem to be thriving on it more and more as it goes
On I’m married to a French woman for us food is about happiness and well-being you know if I’ve got 50 to spare at the weekend am I going to buy pair of jeans or I going to buy a four rib uh roast of beef I know exactly what I’m spending my
Money on I’ve got such a fire in my belly about this competition which I admit wasn’t there the first day I walked in uh but it’s now started to take me Over the next one I think is quite tricky this is smoke cods R what’s incredible is that that thing is full of eggs thousands and thousands of eggs I’m going to I’m G have a guess and say smoked monk fish but I think I’m wrong sorry
Can’t I’m not sure what that is actually it’s a smoked row cods row I think Angela is the only contestant to recognize the cods row she now needs to assure JN and Greg that she has the commitment to make it through Master Chef I really really want this I’ve got
Through to the quarterfinals I just want to go further I’ve just got to get over this little hurdle now and just I just want to cook this afternoon I just want a job that I’ll enjoy for the rest of my life and the only thing I enjoy is cooking I love
Experimenting with flavors and Foods I might not be the finished article just yet but I want to show you how much I’ve learned in the short space of time that I’ve paid attention to what you’ve said and I just I just really want to cook that’s all I want to do thanks Angela I have Filly now that’s obviously recognizable by the twirly shape I think that’s fusy can’t think of the name Endy tongue um I can never pronounce it is it f fuini p oh God fusili cherl has correctly identified most of the ingredients but she must now
Persuade the judges that she’s ready to pursue her dream of running a Patisserie I’m a passionate person anyway it’s not something that I’ve rehearsed it really is from the heart I’ve wanted to be in the food industry for a very long time but I’ve always put
It on hold to do other things I believe that now the time has come to actually realize that dream and take it all the way I want to be able to create wonderful things I want to be able to take different flavors combinations bring them together make them taste
Beautiful and hopefully I can do that thanks very much CH this dark large piece of smoked fish is smok tuna now I think this one’s a tricky one one cuz it’s not seen that often that is a tuna smoked tuna smoked tuna I think it’s smoked tuna sorry I’m not too sure James has struggled in this test so
For him the next stage is crucial he needs to do everything he can to convince John and Greg that he’s worthy of a semi-final place I think it’s all got to come naturally if write something down in the paper I’m bound to forget it as soon as I get in There with every new challenge I feel as I’m I’m growing um as being a chef learning new things learning about new ingredients and every day it just makes me want it more and more and more and I believe I will go any further in this competition it’s going to change the way
I work it’s going to change who I work with hopefully it’s going to set up a brand new future for me and my future family problem thank you very much thanks cheers guys this is a tough decision because right now we have to work out who stays and
Who goes can I just start with Julian what is good about Julian he’s been honest he said he didn’t have the bug when he first walked in here and you can see the emotion in him changing that guy really wants to do this and we know he
Can cook I should stay in yeah I’m like you I really like the guy I two else I think cherl is just such an exceptional cook and she SC the highest on the ingredients recognition and she sat there and ticked all the boxes of stuff
I wanted to hear I think that lady is a proper proper find I agree with you I think cherl is a very very good cook okay then we got cherl through and we’ve got Julian through let’s talk about Angela let’s talk about James I’m deeply concerned about James because his recognition of
Ingredients John was appalling Angela did much much better in the ingredients recognition and Angela had a lot more to say with a lot more heart on that sofa than James did Angela is definitely the most inexperience cook we have in the room her passion is there that’s for
Sure is her inexperience though going to be her downfall James is a good cook his food was clean that venison that cabbage the doam W bring him back in here he will cook us good food I am sure John they’re all good Cooks we have to decide
Between one of these two James and Angela we know that you four are Great Cooks but the rules are that only three of you will cook for us today one of you is leaving us James it’s you unfortunately you are leaving us sir I’m sorry Guys I’m feeling devastated gutted to get this far and to go to this stage it’s just a killer really but I’m definitely going to try and progress and build on my experience here and hopefully make a change your life without Master Chef Heul done ladies done you are three very good Cooks only the best of food will make you a semi-finalist okay guys let’s cook the three remaining contestants now face their most advanced challenge yet they have have an hour and 20 minutes to produce a three course meal that they’ve designed themselves the standards
Expected at this stage are at a much higher Level so far in this competition Angela hasn’t been afraid to take risks with her experimental approach to food Angela you’ve got uh an extraordinary varied group of ingredients upon your bench does that mean this experimental cooking of yours is going to continue they’re not crazy experimental they’re just little touches
Something a little different my first course is kpacho of venison with a Water Crest salad and raspberry vinegarette my second course is salmon with a sticky glaze uh stir fried vegetables and miso potatoes and then for my pudding I’m doing a lemon and Basel tart with uh strawberry balsamic cream I think that’s
My crazy crazy element you are a very young uh quarter finalist does that mean you haven’t got the knowledge of the other contestants um I don’t know cuz I think I’ve been cooking since I was you know since I could walk and talk really I’ve always been in the kitchen and I
Just I’d love to do it as a living why because I’m fed up of being a temp I’m just temping at the moment I haven’t really got any sort of direct career path I spent ages at University following what everyone wants me to do and now I want to do something that I
Want to do which is cooking so this is for you yes is for me I’m really interested in this lemon mousse type tart with basil for some reason I trust her mixture flavor I think that’s really really Intelligent for her three course menu dessert loving cherl has taken inspiration from a variety of different cultures the stter is um Thai it’s green curry with mango so the Caribbean influence and and tiger prawns and Main Course is um f of beef on a rushy and
With a red wine shoe and for pudding white chocolate stack with the dark chocolate mousse and mated raspberries which have been marinated in Kish so we’re going from Thailand we’re going to Britain yes and then from Britain we’re going to that dream Patisserie of yours well that’s just to
Open something really really fabulous where I can sort of make wonderful Cakes and Pastries and biscuits it’s a really fabulous chocolate Creations that taste Heavenly and make you want to die I have had somebody I’m not sure if I like to say this but I have somebody told me
That my chocolate Cake’s better than sex but hey cheral get your head down keep one eye on your food and one eye on your watch please absolutely I have already sampled the Delights of a cheral dessert and quite frankly my heart is skipping and beat at the prospects of an another
One but will the other two dishes match that dessert it’s still my question half an hour left that’s all French cook Julian has set himself a huge task with a technically demanding three course menu Julian I hate to disturb a man at his custard but what what are you preparing
For us today we’ve got a a light tempura fish mixture of card and prawns are you ditching your all French style no no uh main course we’ve got a stuffed ballotine of chicken it’s going to have a port and mushroom sauce with it and doino potatoes and pudding custard tart
With a few prunes in it Greg have you timed this at home I have run slightly over but I haven’t got a a 7-year-old and a 14-month old around my ankles a couple of dogs demanding a walk a telephone that doesn’t stop ringing so I’m hoping that I might just crack it
With the grace of got in a fair wind behind me I have set myself uh a tall Target as far as timing goes so if you’re going to run out of time on something what’s it going to be tempura do you think you could win it if you let
Me get on boys I’ll have a bloody good go absolutely nothing wrong with Julian’s venue and I didn’t expect there would be oh yes sir if it worked it’s is going to be very very good indeed his issue is timing 3 Minutes one minute it’s finishing touches now it’s 1 Minute 20 seconds ladies and gentlemen step away from your bench all you three played it tight for her starter cherl has cooked tiger prawns with green curry sauce and mango puree your sauce is beautifully flavored I like the sweetness of the mango that goes with it it all works for me really really
Well I want much much more from that sauce if it’s going to be that minimalist it’s got to really Packa punch Co yes it’s got a pack-a-punch will cherl unite the judges with her second savy dish fill it steak with beetroot rosty and turnips with a
Red wine Jew you didn’t have enough time to make your sauce no I didn’t don’t do it justice the only flavor I’m getting off that is the flavor of that beef because it’s so rare almost raw the only other flavor I get is the turnips it’s for me
It’s not a dish that’s giving me much at all nice taste of sweet beet tro it’s a little bit of sort of caramelization which is slightly bitter which is actually okay and that Meats very rare you attempted too much here I know but you know you’ve got to raise your game
You can’t just sort of keep it at a level has cherl left it too late or will her white chocolate Tower with chocolate mousse and raspberries be the Clincher it’s magical the white chocolate melts away in your mouth you get the flavor of the raspberries and
Then you think no I’m supposed to be tasting raspberry but I’m tasting cherry and the alcohol comes in the back of it it’s just beautiful that’s good yeah that’s good problem is my my expectation is so high I think of you as an absolute Desert Princess and I was expecting something
Spectacular can I ask you an honest question mhm has the fact that you messed up your timings today robbed you of a place as a semi-finalist I hope that you know the pudding and the starter are enough to get through you know I can deliver some fabulous food hopefully you’ll take that to
Consideration when you are judging Angela’s first call is Caraco of venison with Water Crest salad and a raspberry vinegret I do like the look of this dish uh you did this because it was um relatively simple to free up time for the more complex stuff I understand that
Perfectly the lovely swe is that vinegarette coating that that Caraco that’s been well seasoned I mean nice it’s a big gamble and your Gamble’s paid off it’s a really good dish but it’s also a very very clever dish for competition intelligent cooking delicious cooking will Angela now up the antee
With her Asian glaze salmon stir fried vegetables and miso potatoes it it’s giving you exactly what it looks like it’s going to give you sweetness of salmon and then we crunch onto sympathetically cooked vegetables I think you’ve cooked everything very well I think it’s an unremarkable dish your Salmon’s cook beautifully
Really beautifully and it has got a sticky lovely sweet glaze on the outside of it your vegetables are crunchy so there’s a little bit of flavor coming from from those uh potatoes the Miso but the punch is what’s missing yeah because it is about getting to a semi-final and
We’re trying to find that wow factor can Angela now show she has what it takes with her lemon and Basel tart served with strawberry and balsamic cream I get a beautifully fresh refreshing lemon TP and on the top I get this absolutely remarkable Rich deep balsamic flavor that ends up in
Strawberry it’s a flavor sensation I’ve never experienced it shows either the cooking brain of a dessert genius or a looney scientist do you mind if I go back in again and see just with a t see if I get the B on yeah you do I like it because every single component part
Is made very very well how honestly do you think you’ve done today I know I’ve still got a little way to go I’m not the finished product yet but I think I’m a good way there Julian had planned a starter of prawn and cod Tempura with mayonnaise well the the first course is
A disaster cuz you haven’t got tempura batter on your uh So-Cal tempura no well there’s a bit there look nice sweet brwn flavor and a sort of mustardy feel mayonnaise it’s it’s a it’s it’s a problem with a bit of a sauce you said that if anything was
Going to fall it was going to be the PA tempora I think if you’re going to go through a competition like Master Chef you can’t think that anything should be able to fall will Julian’s ballotine of chicken with a mushroom and PK sauce and doofen W potatoes make up for his starter
Creamy smooth buttery potatoes that chicken with the stuffing inside I like it it’s a real shame about that sauce because it needs to be further reduced it needs to be sticky to hang around the sweetness of P comes in and it just goes again your flavors are defined I really
Really like it the chicken still moist lovely filling inside with the bacon the sausage meat in there beautiful potatoes I love them you showed a huge amount of skill Julian today can Julian’s prun and armanac tart tip the balance in his favor that is a lovely looking thing that’s a well-made tart nice
Flavor it’s soft deep with prunes I like it nice pastry that’s great it’s got lovely concentrated Plum flavor the almonds that are in there and the tart love the flavors of it what is great about it is that is a French classic that’s what you love to cook but
I do Wonder today whether you have sacrificed a semi-final place by trying to do far too much life’s all about challenging yourself it’s no good uh taking the easy Road you’ve done your bit Greg and I now have to do our bit big decision time for John and I off you
Go we have to find one semi-finalist from these three very very talented people cherl had to be able to match up the beauty the wonderment of her puddings with her Savory dishes cherl had a green Thai curry with prawns and uh mango pulp I got no real big flavor
In that green sauce I love that prawn dish I like the subtle flavors that came with that coriander and the spring onion and that green sauce that sat underneath it but uh the main CA was a disaster we had no sauce we had raw beef wasn’t
Right at all dessert was well flavored I love her pudding cuz I like the cherry and the raspberry and the booze and the chocolate and their desserts aren’t overly sweet and that’s why I really like them they know I can cook they know I can put flavors together but it’s is
That enough to get me through I don’t know so let thing about Angela and let’s think about Julian Angela was the only one who managed to serve up three complete coherent plates of food a Caraco of venison Water Crest salad wonderful flavors great textures we then
Had a piece of salmon on stir fried vegetables with potatoes around the outside vegetables were well cooked salmon was well cooked but Greg you did say that you thought Angela’s salmon was unexciting unremarkable were your words yes but it was also faultless there was not a single mistake
On it I was absolutely knocked out by Angela’s dessert it played little tricks on my pallet it made me giggle it made me smile there’s not someone who’s just inventing for the sake of it like a mad Professor that is someone who has very very clever ideas about food and a very
Strong and natural palette that girl is going to be a star the pressure right now is intense I just hope I’ve done enough to get through to the semi-finals and just show that I can work even harder Julian today by his standards had a very very disappointing round because
His tempura of prawn and cod didn’t work at all there was no Cod there was hardly any tempura batter on the prawn let’s just not dismiss Julian just yet think about the skill that went into that chicken balantine he took a chicken he boned it out he made a stuffing he
Stuffed it he rolled it he put it in muslin which had been oiled he made a tart filling soaked prunes he did a huge amount of work Julian is a skilled cook and has more skill than Angela has and will have for a very very long time
Angela has hit this round with a clear strategy and that’s about getting those three plates up what Julian has done is coming near a completely Cavalier attitude and just wanted to show off as much as he could and has collapsed no way he tried to demonstrate technical
Skill that’s exactly what he did do they know I can cook you know and I know I can cook but I need to be I need to temper my ambitions to the time limits that I was given um and it’s a harsh lesson learned if I’m walking home tonight we’re looking for a
Semi-finalist here John which of these guys has the potential to go all the way this is really tough cuz we know that all three of you are Great Cooks we only have one place the winner of our quarterfinal it’s Angela Congratulations oh My I really do want to pursue the dream I know I can open a Patisserie I can do all these wonderful things I just need to make that come together and make that dream a reality gutted absolutely gutted it’ll take a while to get over the disappointment but uh I’ll take this on
The chin get up and carry on with it I’m so happy it’s just insane I’ve got no one’s ever said anything this good about my cooking today she did do it Angela raised her game in line with what was expected for a semi-final plays there wasn’t a single mistake from stter
Through Main and into pudding yay congratulations you I thought I was leaving on the first day I didn’t think I would get through to the second day and to get through to the semifinals now is just phenomenal Angela will return for the semifinals but next time six new
Contestants will battle it out for the title of Master Chef
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What’s with the faggy music