MasterChef UK, Series 14, Episode 7. BBC. 12 Mar 2018. John Torode and Gregg Wallace

MasterChef is back searching for
the country’s best amateur cook. Go, go, go, go! Ooh! You’ve got a towel on your
head. I have. I’m very hot. Each week, 14 new contestants battle
for a place in Friday’s quarterfinal. This is a gastronomic triumph. Only the best will make it through
to the final challenges. Please, quick, come on, guys. It looks absolutely stunning. All different people from all walks
of life but they have one burning ambition. Sharpen the knives!
It’s MasterChef time. These seven home cooks all think
they’ve got what it takes to become MasterChef champion. But at the end of today’s heat, only
three will make it through to Friday’s quarterfinal. It doesn’t matter how old you are, I’m good enough and I think I can do
it. There’s no point cooking mediocre
dishes. My biggest fear is putting something
up that people don’t like. I’ve got one eye on that trophy,
I have to say. I’ve cleared a space on my shelf. Congratulations. You’ve made it
to the MasterChef kitchen. This we call the market test. You’ll have ten minutes to choose
your ingredients and an hour and ten minutes to make that one majestic
plate of food. Ladies and gentlemen, to market. Today’s market ingredients include
chicken, chorizo, crab, sea trout, and prawns. There’s also a range of cheeses,
nuts, grains and pulses and a selection of fruits and
vegetables. It’s an amazing market. You can
get, like, everything just like from the Asian country, pastry,
seafood, all the herbs so it’s
amazing choices here. These seven cooks have access to all
the same ingredients but we know we’re going to get seven different
plates of food. What they’ve got to be careful of is
being either too safe or too adventurous.
Which way do you go? I’m sure in an hour’s time I’ll be like, I wish I’d done
everything completely differently but it’s nerve-racking definitely. I think if you’ve got an
idea in your mind of what you want to do first, it shouldn’t faze you
then. Ladies and gentlemen, one hour and ten minutes, one great
plate of food. At the end of this three of you go
home. Let’s cook! 23-year-old student, Ellie, often cooks at a local homeless
shelter in East London. My dad is Spanish so I love cooking
Spanish food. You can just have about five different ingredients on a plate and
it just tastes incredible. It is simple but I guess that’s just
the reason why I love it. Are you making something Spanish?
Yes, I’m doing a paella today. So you couldn’t get more Spanish
than that but I went in and I saw the chicken and chorizo and I saw
the prawns and then the paella rice. Who taught you to cook? I’ve done a lot of time with my
grandma so I watched her cook and I
guess my cooking style is very similar in
that I just sort of go with it. It’s all very natural, so when I
watch my grandma cook, I’m like, oh, so what did you put in there? And then it’ll be completely
different next time we do it. Does your grandmother
make a good paella? She makes the best paella in all of
Spain. I bet she does. I hope that Ellie’s not playing it
safe by just doing paella because with a paella, all the ingredients go into a pan and then the rice
cooks. That’s it. What is it telling me
about Ellie as a cook? 38-year-old pharmacist Moonira has
been cooking since she was 13. I’m very passionate about food, it’s
a very, very big part of my life. When things have gone wrong in my
life I’ve always fallen back on
cooking and I think cooking helps me relax,
helps me focus and helps me carry
on. Who do you cook for? I normally cook
for my husband and my two children. My husband loves curries, my kids
hate curries, so I have to try and
create a balance so I’m making you
pan-fried spicy sea trout with spicy crushed potatoes. I’m going to attempt to do
some chapatis. This is one of my daughter’s
favourite. If I see a smile on somebody’s face
after eating my food, then that’s made my day. Sea trout is a very, very light fish unlike salmon which is
very, very oily. Sea trout falls apart and
it’s very, very delicate. It needs delicate spicing and
nothing too much to bombard it. 28-year-old Rebecca works in HR in
Newcastle. My boyfriend’s really rooting for
me. He is so excited. He keeps making fun of me and being
like, oh, you’re going to be a TV star, you’re going to leave me and I’m
like, no, I’m sure that won’t happen… unless, you know, someone whisks me
off my feet. Do you have a style? I like Asian
food a lot. I’ve travelled quite a bit and I get
inspiration from that. So I’m making nasi goreng, which is
an Indonesian fried rice, I’m then going to serve that with
some prawns and some curried crispy chicken
shards on the top, just for a bit of
texture. What’s the secret to a
really good nasi goreng? I think it’s getting your rice
cooked perfectly, getting it nice and fluffy and I
think it’s having nice, fluffy eggs, well cooked seafood and then a
really, really punchy spice paste to go
with it. Is that it? Yeah, that’s about it. Rebecca’s making us nasi goreng. Nasi means rice. Goreng means fried. Rebecca’s doing chicken and prawns
in a nasi goreng. The chicken’s got to be lovely and
sweet and still moist. The prawns have to have a crunch to
them. There should be fluffy rice cooked
all the way through and there should be a wonderful
sauce with not too much chilli. Yeah, that’s fine. 38-year-old Dave is a police
sergeant from Worcestershire. I’m the kid that no-one would play
Monopoly with cause I used to steal off the bank if I was losing,
on the sly, which doesn’t bode
well for a policeman, to be fair. But it was a win at all costs
attitude. I like to think I’ve got a bit more
of a moral compass in every fairness but the drive and competitiveness is
still definitely there. How’re you doing? David, you’ve got
a towel on your head. I have. I’m very hot. Dave, what are you making for us? Right, I’m doing ravioli filled with
mushrooms with a tomato passata sauce. Have you made ravioli before? Yeah, I make it quite a lot to be
honest, at home. I do quite a lot of pasta.
The gadgets appeal to me. You only have to ask my wife. The
cupboards are filled with everything
you can think of. Mincing machines, the pasta machine,
obviously, that’s in there, ice cream machines. You name it, it’s stuffed in a
cupboard somewhere. I think about mushroom ravioli and I
think maybe a bit of white sauce or cream and a bit of cheese, A thick tomato sauce around ravioli
with a thick mushroom filling, it could all be a bit stodgy. Let’s just hope he gets it right. Guys, you’ve got 30 minutes left. Nawamin qualified as a doctor in
Thailand and is now studying for a
PhD at Oxford University. I’m pretty organised and just like
put this and thing and things but when it becomes like time pressure
it’s not going to be nice and calm, chopping things nicely, it’s going
to be like… ..slightly messy. But the food will look pretty. What do you want to do? You want to
be a cook or do you want to save
people’s lives? What do you want to do?
I think I can do it together. Being a doctor, basically the
patients come to see you, they’re ill and then you treat them
to make them like happy and that’s so rewarding. It’s exactly the same thing with
cooking, when people come to my
place, I cook for them and then, “It’s so lovely I haven’t had this
food before in “my life!”, it’s like that’s good, that’s rewarding so actually the
same thing. What are you cooking? So I’m making you a really lovely,
coconuty, Thai yellow curry with… Because we have beautiful
crab in the market and I make the curry paste from scratch
as well from lemongrass, garlic, ginger, peppers and things. So, it’s nice, fragrant, very spicy and I know John loves
spicy food. I think you’re OK with spicy as
well, right? Well, I don’t mind a bit of pepper
in a Shepherd’s pie. Shepherd’s pie, how about…? The great thing about Thai food, it
has four things, sweet, sour, salty, and hot and all those things fill
your mouth. Your cheeks should tingle, it should
be delicious and I should be very, very happy. As a child, American-born Michelle
spent time living in Italy with her family. We had a trattoria that was
just up the road. It was just fun to see how the
family would work together and just pull ingredients from the garden or
take something like a chicken right there in the garden, and
there’s your dinner. Michelle is cooking chicken
Marsala and I’m not talking about Indian masala, I’m talking about
Marsala wine. Marsala wine and cream sauce with
chicken, very, very Italian. Little bits of potato, fantastic, but does it really belong
with roasted tomatoes, mascarpone and beans?
Let’s hope it works. Why MasterChef? My mum instilled in me something
that I really believe in. Her motto was go for the gusto. And later in life she had rheumatoid
arthritis, severely, and she became a double amputee and she just kept
telling me don’t ever let anything slow you down, just do what you can
while you can and enjoy it. Even if you don’t succeed, at least
you can say you’ve done it. And you won’t wonder, “what if, what
if?”. Don’t leave any what if’s, and so this would be one of my
what-ifs. What was mum’s name? Irene. Good advice from Irene.
I think so. You guys have 15 minutes left. Dave has got a bit of an issue because he’s really struggling with
that pasta. I hope he gets it out in time. Stay-at-home dad Simon likes to
spend time inventing new recipes
with his children. It’s pretty busy doing the,
you know, a morning routines and getting off
to school and nursery when they go, and then
trying to cook various different meals at different times and I try
and cook as many family meals as possible which I guess extends the
sort of food that my kids like. They’re getting a bit of a taste for
nice food but certainly pretty hectic. It hasn’t been any easier
than having a job it’s just been very different. So you’re the cook in the family?
I am. My wife’s very good as well. I have to say. But I am the cook at
the moment. What are you making? I’m making a confit ocean trout with a crispy
skin, some beetroot crisps, a fennel
puree, some crispy samphire and whipped
goat’s curd, which has got some dill and lemon
and a horseradish through it. Tell me about goat’s curd and fish. I think it will work with the
beetroot and the lemon and herbs, and just to give a nice sort of
creamy flavour to go with it. And crispy samphire?
Tell me about that. Yeah, well, I need to crisp this up
a bit more in some butter. Why would you crisp up the samphire? To give a bit of texture. Make it crispy. Yeah.
Yeah, yeah, yeah. Simon wants to show us all that he’s
got in his armoury, confiting a piece of fish, making a
fennel puree, doing beetroot crisps, making a lemon whipped up cream
sauce on the side. That’s great as long as the dish
belongs on one plate and all together. Ladies and gentlemen you have just
three minutes, three minutes to finish your dish. Your time is up! Well done, mate. Oh! You all right? Ooh! Salmon! Sea trout. Sea trout! I’m told. Crab croquette? Yeah. Beautiful. First up is master’s student Ellie’s
paella, which she’s made with chicken,
chorizo, prawns, and peppers. Really taste the sweet, smoky prawn, the paprika running through it, I
love the saffron at the end. That’s really wonderful and rich. It’s all cooked very well. I just don’t know what sort of cook
you are. Therein lies the problem. You’ve delivered something that
tastes really, really good, but doesn’t demonstrate an enormous
amount of cookery skills. I guess, you know, I kind of
regret not showing a bit more skill. Perhaps there was something else I
could’ve done, but overall I’m happy
with the comments. Moonira’s dish is pan-fried sea
trout with mustard and turmeric
crushed potatoes, spicy tomato sauce and
chapati flatbreads. I have to say, I think it looks
great. Thank you. Well, John thinks it looks great… I agree. Your fish is cooked beautifully and
falls apart at the seams. I like soft of your potatoes which
are more of a texture and a sponge taking up the rest of the flavour. Underneath there, your tomato
sauce is very, very strong and reduced right down,
with lots of spices, and I like that because it leaves a lovely bit of
spice at the back of my throat. I think it’s fabulous. Thank you. I love your flavours. I love your
touch. I do, however, think that sauce is
too strong for that fish. Right, OK. They were fair. Now I’ve done it, I
do feel like, “Wow, I’ve done it, “I’ve cooked for them”, and I think
it’s a relief. That is so nerve-racking. HR worker Rebecca’s nasi goreng has
been made with chicken thighs and topped with soy
glazed pineapple, lime and coriander prawns and
curried chicken skin. The flavours in there are slightly
sweet, lime citrus, and of course creeping chilli heat
and quite salty. And that is a really, really nice
combination. What I really like is the crispy
chicken skin which has got a bit of spice which smacks your lips and then burns the back of your throat
which is good. The fact you’ve actually got
pineapple in there and it works with your chicken and your prawns, I’m
really pleased. I was just terrified that they’d have a complaint about the
pineapple, but they understand the reason
behind putting that into the dish so I think they were fair and I’m really happy with what they had to
say. Pineapple paid off. Pineapple. Pineapple worked.
That was that fear. That was the way forward. Yeah. Police Sergeant Dave’s mushroom
ravioli has been served with a roasted tomato passata sauce and topped with bread crumbs and
Parmesan. I see what you’ve done. You
folded it over. Folded it over,
yeah. Right. I got it rolled as thinly as I
could and I’d done it by hand because I’d
given up with the machine. I think you got the flavours
absolutely right. A little bit of saltiness of cheese
and sweet richness of tomato. And you’ve definitely seasoned
your…and cooked your mushrooms. But the skill on show of course is
the raviolo and that’s not perfect. Where you’ve had to double it up,
it’s now getting a little thick. Yep. I think you’ve got a really good
idea. I don’t think it’s 100% because you
got yourself in a flap towards the
end when the ravioli didn’t work. Bit deflated to be honest. I can do that dish standing on my
head at home but, obviously, today, it wasn’t to be. So a bit disappointed. Doctor Nawamin has served his Thai
yellow curry with crab, garlic rice noodles, a crab
croquette and claw and crispy basil. Whoa. Whay hey! Noodles are lovely and slippery,
still separate, with a little tiny bit of garlic
running through it. I love the crab claw which has been
simmered in your stock. Your crab, crispy croquette is
salty and sweet at the same time and underneath, that sour yet sweet and
vibrant yellow curry sauce. Fabulous! Thank you. Absolutely brilliant. You’ve shown presentation skills.
You’ve shown technical ability. You’ve packed some flavour in there. I like that Doctor, I think that’s
lovely. Thank you. I just can’t believe it. I’d just like cooked in the
MasterChef kitchen and got… ..those comments from both of them. It’s just unbelievable. I’m just so happy. Yeah. American-born Michelle has served
her creamy chicken Marsala with crispy prosciutto and chicken skin alongside fried potatoes and red
onion, green beans with almonds and roasted
vine tomatoes. The Marsala sauce I really like but
it’s reduced so much now that it’s becoming very, very thick and your
chicken is starting to dry out. The Marsala sauce doesn’t need
the cream on top. It doesn’t need the crispy bits of
ham either, cos it’s a lovely
thing by itself. And I wish, in a way, that’s all we had was the chicken Marsala, but of
course you want to show what else you can
do. Like the potatoes with the crispy,
salty bacon there and I like the use of pepper. You’ve
seasoned it very, very well. Love the crispy, salty
chicken skin. You’ve got some nice ideas. Do we have to see them all on one
plate? No. I made too much of the dish and
otherwise I think, really, I’m pretty happy with what
I produced overall. I was afraid of not making enough
and then them going, “Where’s the food?”. Last up is stay at home dad Simon, who’s served confit sea trout with
crispy skin, fennel puree, beetroot crisps, and
a whipped goat’s cheese mousse. Where is the crispy samphire?
It didn’t work. Went a bit acrid so I didn’t want to
have it on the plate. Your fish is cooked nicely but I do
have some issues. Both the beetroot and the skin, haven’t quite crisped up and I see no place for goat cheese
and fish. I think this has got real promise. OK. I really like the presentation, I think it’s a really bold
statement. Your fennel puree is smooth as
you like. You’ve cooked that fish really
gently. You really respect your ingredients. But there are things that aren’t
quite right. I’m definitely capable of doing a
better dish so I think I’m sort of on the edge of whether I stay or
whether I go which would be a bit
gutting, first round. All right, John, what are we going
to do? Plenty of endeavour. Some tasty food, mate.
Yeah, really tasty food. There’s a couple of cooks in here
who are absolute stunners. Nawamin was really, very, very good
indeed. I mean, walked into that market,
cooked some Thai food but cooked Thai food not in a way
that many people identify. It had the flavours and the heart of
Thailand with real style. Agreed. Agreed, Nawamin is my pick
of the bunch and they’re a good bunch. I thought Moonira’s sauce although
good was too powerful for the fish. However, she showed great cookery
skill. She’s shown an ability to make
sauces and chapatis. That’s skilful cooking. I’m not a fan of Michelle’s cooking, I mean she threw things on that
plate. It was a mess in its appearance and
it was a mess in flavours. Ellie, although she made a really
tasty paella hasn’t given me much to go on. When you play safe like that, you’ve got to hope that other contestants aren’t more daring than
you. Rebecca also made a rice dish, however she had to blend the spices
and make the paste. Also, she then added some
caramelized pineapple. Then she crisped up some chicken
wings. This is the difference in
skill level. So Ellie goes home? Michelle, going home. One place left to give,
two people left to discuss, Dave and Simon. Dave made us a ravioli, or just a
ravioli, really a folded over piece of
pasta which was quite tough. Thankfully, the mushroom filling
wasn’t too strong because we had a tomato sauce which
was rich with olive oil. Simon cooked a lovely piece of fish. He attempted things that he didn’t
quite pull off here. He wanted to crisp up the skin,
never quite managed it. He wanted to crisp up the beetroot,
crisped it up in part, however, he is, undoubtedly, ambitious. Which one of those two deserves a
second chance? To fall at the first hurdle would be
particularly galling, I have to say. I don’t want to be going home yet. I certainly wasn’t taking the
competition lightly when I came in but when you’ve been here you just
want more and you just want another
opportunity to cook. It was a difficult decision to make. Three of you are leaving us. Michelle, Ellie, I’m sorry, ladies,
you’re leaving us. Thank you very much indeed. The third person leaving us… Dave. I’m going to walk away with my head
held high. But for an incident with the pasta
machine who knows what might have happened. But, hey-ho. That’s life. I think I played it a bit too safe,
but, yeah, I think… ..uni is a lot
less stressful than this. I’ll happily go back there. Sad that I’m leaving but I got here and I did it and so for that, I will
be forever, ever grateful. You did really well in the last
round. You impressed. All you’ve got to do now is keep it
up. You are going to serve your food to
the three finalists of 2016. Billy, Jack, and of course the
winner, Jane. Ladies and gentlemen you’ve got one
hour and 15 minutes. At the end of this one of you will be going home. Let’s cook! I feel that I wouldn’t have shown
myself to the best of my ability if I go home today. I think I’ve got a lot
more skill to show, and it’s just been a taster so far, so I’ve got my game face on and I’m hoping I do better than
other people! Rebecca, two courses, what are you
going to cook for us? To start with, we’re having a spicy
salmon fish ball on a bed of Asian coleslaw with a coriander salsa verde. Then for my main, I’m doing a
bibimbap which is a traditional Korean rice
dish with some sticky glaze,
deep-fried chicken wings, gochujang spice paste.
It’s quite hot. A few different vegetables and a
fried egg on top. South Korea is a country you’ve been
to, is it? It’s not. I’ve been to Japan. I’ve
been to Japan a few times, and there’s a really big Korean food
culture in Japan, so I think I’ve had pretty much as
near to authentic as you can get. OK, OK! Brilliant. It may not be authentic.
Do you know what, John? I don’t think I care a single dot, as long as she can recreate the
beautiful Asian flavours she did in the last round. Now, salmon balls?
I’m hoping they’re going to be a little bit crispy on the outside,
on an Asian slaw, which I’m hoping
is going to be sharp and tangy. That is going to be fabulous! A rice dish with some fried chicken
on the top? The kimchi, the hot sauce she’s
promised me, really, really hot? Yeah, that works! Can she present them in an extremely
stylish manner? You have one, two, three, four, five, six, seven, eight, nine, ten,
11, 12, 13, 14, 15, 16… 16…17 different spices on your
bench. Yes. I love my spice, so I’m hoping to show you that,
hopefully, they should all marry together. What are you going to cook for us? A Karahi chicken curry with pilau
rice and a kachumber, which is a traditional salad. It’s something that we would eat at
home, or if you came to my house as a
guest, I’d give it to you. And dessert? Dessert, I’m doing for you
a key lime and magaz parfait, with a lime jelly and a ginger
Chantilly cream. What’s a magaz? It’s a chickpea
flour, coarse chickpea flour roasted with sugar, nuts and a
bit of ghee. You can crumble it, or you can eat
it as a piece. And the magaz is on the top? Bottom. Right. Instead of the biscuit base. Gotcha. So, this magaz, if you’ve never had
it before, it is very strange, because it’s like eating sandpaper. It’s gritty, but it’s comforting. My mum passed this recipe down to me
from my grandma, and I’d hate it if one of them
turned round and said, “Oh, I hate that”. I think her dessert sounds
fantastic. It’s really fascinating. Lime and ginger, and then this roasted chickpea flour
sweet ghee thing all spiced up alongside it.
It could be fantastic. However, she’s making a chicken
curry. It’s got to be an absolutely
delicious one because we’ve all had one. We’ve had good ones, we’ve had bad
ones. It’s a pretty common dish, John. I think I’m very good at dealing
with the pressure. I have done a few surgeries, a few
operations. I can cope with those pressures but
in the kitchen it’s totally different but I can just, like, try
to keep calm, try to be organised. And, hopefully, I can do the same
all the way through. Are you going to cook Thai inspired
food again? Yes, that is my cooking style from
the first round to the final. You’re going to the final, are you?
Umm… If you allow me! So, for the starter I’m going to
make you, umm, my grandma’s garden. I used to live with my grandma. She has a lovely garden, with
vegetables, all the herbs. So I’m going to make that for you
guys today. So put all the Thai herbs, lovely fragrant Thai up on the top
with nice medium rare beef and burnt aubergine. With coconut spicy dressing cream. Main course is going to be coconut
crust rack of lamb with creamy Massaman curry sauce…
Phwoar! ..and coconuty mash potato, crispy onions and pickled cucumber
and carrot. This isn’t Thai food though, is it? This is a Thai mixture. This is a
Thai cross. No, it’s Thai food. It’s my take on Massaman curry. Look, a Thai salad with beef, that’s
quite normal, but a rack of lamb with a Massaman
curry? Loads and loads of dried spices, and then dried red chillies with potatoes which have been
cooked in coconut cream. Who knows? It’s got lots of Thai
words in it but it’s not
necessarily Thai in origin. After the last round, I’m sort of scraping through by the
skin of my teeth! To now really show what I can do and
for them to enjoy my food and think I was good enough to go through, I think that would be absolutely
fantastic. What are you going to cook for us? Sichuan steak tartare,
smoked egg yolk, and a sesame cracker. Fabulous. Good, and then your next
course? It’s going to be fillet of venison,
a caramelised cauliflower puree, smoked potato fondant,
some baby top carrots, garlic crisps and a red wine sauce. What do you feel you need to improve
on from the last round? Most things, I’ll be honest with
you. I was really unimpressed with
myself. I can do a lot better. I want to
present it well, I want it to taste good. I want it
to be proper plates of food. Simon is going from east to west
with his food, and he’s going somewhere in the
middle. We’ve all had Sichuan beef, but he’s going to present it in a
tartare styling. Yeah, yeah, yeah, yeah! I love the idea of that. Then we’ve got cauliflower, fondant
potatoes, venison, red wine, juniper berries. Fantastic. There’s no reason why it shouldn’t
work. What Simon’s got to do is make sure he delivers what he wants to
deliver, and not make any mistakes. I’ve been so busy, and it’s actually
getting busier. So this year I’ve been in Thailand
working, which is fantastic. But the funniest thing was it was like the most manic MasterChef
challenge ever! To literally go around the market, pick your ingredients and cook a
four course meal for 12 people the next day! It’s a good job I’d done my little
bit of training on MasterChef! The challenge today is really tough, I remember it being a particularly
horrible day in the kitchen. Mostly because of the time.
You blink, you miss it, and obviously feeding ex-contestants
is always pretty nerve-racking as
well, so I feel for them today. I really do! If someone walks in, in a complete
state, they’ve got rubbish all over
themselves, apron’s a mess, I’ll be very sympathetic to that, but ultimately it’s got to taste
good as well. No matter how much you sweat and
pant and puff, if it doesn’t taste
good, than I can’t be that sympathetic. Cheers, team. Cheers, guys. It’s good to see you. Beautiful! How
lovely to see you all again! How’s your fish balls?
They’re looking all right, although I’ve maybe made them a
little too big. Do you know how long you’ve got?
I’m guessing about three minutes? Three minutes. Yeah. “Spicy Salmon Fishballs With Asian
Slaw And Coriander Salsa Verde”. Sounds delicious. And it sounds light and wonderful. Something I’d order. What have you got left to do?
I’ve just got to dress the slaw and the meatballs have just got to
finish cooking, and then I’ve just got
to get it on the plate. I want some heat. You know, it’s promising some real
chilli kick there, especially with the Asian slaw. I want it to really my hit taste
buds! You want it zinging!
I want it zinging? Zingy! Fish cooked? Yeah, I think it should still be slightly
pink and moist in the middle, which is what I’m hoping for. Go, Rebecca! Hi. Hi, Rebecca. Hi. Thank you. Whoa. Thanks very much. I’ve made you salmon fish balls with
a bit of spice running through the middle there, in a sticky soy and
mirin glaze. There is an Asian slaw and coriander
salsa verde. I hope you enjoy. Beautiful. Thank
you, Rebecca. Thank you. Cheers. Wow, the smell coming off that is so
good that I just hope it matches what it smells like, because I’m
going to really enjoy it if it does! I don’t know about you guys, but my
salmon is really overcooked on one part and then undercooked on the
other side. Like, it’s raw, which I don’t mind
because it’s salmon, but it’s just given it an odd
texture. It’s very soggy and very wet, erm,
and not very highly seasoned. It’s just a bit flat. I think the slaw is quite nice,
but lacks a bit of a punch. Weird one, really. A bit lacklustre. Mmm. The Asian slaw, it’s got a nice,
sweet, salty, limey, sharp dressing, but that mix is raw. It’s not cooked. It’s wet. I’m not
going anywhere near that. That’s really not good. 15 minutes… OK. And then your main course. Right, Korean Bibimbap. Now, I actually like this because
there’s a great Korean down my road and I have this as a takeaway fairly
often. At least, I think I do! We’ve eaten a lot of fried chicken,
haven’t we? Mmm. So, yeah, we know
if it’s good or if it’s not. There you go.
Chicken connoisseurs, right here! What’s got to go on now?
Erm, just the gochujang sauce. Are you happy with it all? I am. I think it’s all come together quite
well. Erm, I just hope that the guests
enjoy it. Thank you, Rebecca. Rebecca’s bibimbap main course includes sticky glazed chicken
wings, rice, spinach, shiitake and sesame
stir-fry, kimchi cabbage, fried egg and gochujang sauce. This is definitely not the best
fried chicken I’ve ever eaten. It’s not the worst either. It’s sort of… It’s neither here
nor there, and it’s overpowered by a sweet
punch. What do you think of the rice? The rice is completely under
seasoned and just tastes a bit wet. What it again lacks, which you
expect with Asian food, is that absolute punch of flavour. Loads of chilli. Loads of, you know,
fabulous seasoning and everything. I have to say, I think that was
really nice. Yeah, the rice, you know,
could have done with a little bit
more care and attention, but given the timing, I think she’s
done incredibly well. I like the bitter and sweet glaze
that she’s got across her chicken. I also like the kimchi. But the rice isn’t cooked properly –
it’s still a little bit hard – and the mushrooms I’m picking up
aren’t cooked either. I think that’s probably the closest
I will ever come to running a marathon. I just hope that everything’s come
out as well as I think it did. Moonira? Yeah. Five minutes on your
main course, please. Ah! Right, OK. What’s the matter,
what’s happening? Are you getting yourself in a tizz? Yes. What happened? I’m a bit behind
with my dessert. I think to cook a curry in an hour
is really ambitious, and to get the spicing right.
True. Yeah. Because, you know, if
you want that complexity of flavour. Is it ready to serve? Yeah. What have you dressed your kachumber
with? Lime, cumin, coriander and
fresh mint. If they’re all balanced and
executed well, then I think we’re going to
eat very well indeed. Well, I hope so, Jack, I’m starving! Bring on the curry! Yeah! It’s so easy at home. Big difference here, isn’t it?
Yes, it is. SHE EXHALES It looks great. Really lovely. Hello. Hi, Moonira. Ladies first.
Oh, thank you very much. Thank you very much. I’ve cooked for you a chicken
Karahi, with pilau rice and a kachumber,
which is a traditional salad. Enjoy, thank you. Thank you.
Thank you. Thanks. That smells… Oof! That smells so good, doesn’t it,
guys? I tell you what, I’m really enjoying
this. Getting some nice heat coming
through. A bit of ginger. I mean, I can take
it a bit spicy but, actually, there is enough spice in there for
even hotheads like me. And the little salad is lovely. I’m going to have some more,
actually. Yeah, I’ve just… You know you shouldn’t keep eating? But I am, which is a testament to
it, isn’t it? If you keep going back for more. I want the recipe, then I want to go
home and cook it. Yeah. Because I think this is
divine. It’s a very, very decent dish. It looks very good. It’s got nice
flavour in there. But looking at the array of spices
on Moonira’s dishes, I was expecting more. I was
expecting an explosion of flavour. I totally agree with you. Right, you have got 15 minutes on
dessert. What have you got left to do? Oh, er.. Jelly? Yes. Parfait? Yes. Are you going to be able to get
jelly done in that amount of time? Er… Are you not talking to me any
more? OK, fine. I’m not sure! Fine. “Lime And Magaz Parfait”. I mean, haven’t got a clue what it
is, but that makes me, er, that makes me interested. It’s intriguing. We go out to eat,
normally, one of us knows what it
is, so to have a menu that’s challenging
like that, I think is going to be fabulous.
Bring it on! Good luck. Yeah. Moonira, what have you got left to
do? Just thicken this cream. I’m plating up, yeah.
Your jelly’s OK? Fingers crossed!
Where is it, in the fridge? In the freezer. OK. All right? Right, OK, here we go. Oh, yes! Yeah, I’m happy. Look at that! Go, go, go, go, go! That’s great! There you are. I’ve made for you a key lime and
magaz parfait, with a lime jelly and a ginger
Chantilly cream. Thank you. Thank you very much.
I hope you enjoy. Thank you. That is not what I was expecting.
I think that looks stunning. Mmm. I really like the little magaz that
we got. Mmm. I did, I think they’re lovely. It’s like an English shortbread.
It’s nice and crumbly. It’s a beautiful texture. But when you hear ginger and lime, you expect something that’s really
zingy and packs a punch, and I thought the
whole dish was just a little flat. It tastes nice enough, but I think I was expecting probably
a little bit more, given how good the, er, how good the
curry was. A bit disappointed, really. I find that pretty, refreshing, not
too sweet and a lovely, lovely little treat. And I really
like this magaz. It’s fabulous. Oh, I’m happy I got that out. That was so close. I was running out of time and I
had John and Gregg saying, “Come on, this is it, you need to
go!”. I’m like, “OK!”. So, yes, I think
that was tough. Nawamin, a little less than 15
minutes. How are you doing? Everything’s on track. I will plate
my starter in five minutes. “My Grandma’s Garden” – what a
lovely title! He’s promising us a lot here. Mmm. Thai aromatic beef. You know, it if it doesn’t come out smelling amazing and tasting
amazing, then it’s, you know, it’s going to
be a bit of a disappointment. Raw. It’s raw. Maybe just a couple of seconds in
the pan, it should be fine. With the aubergine salad and the
cream dressing, he’s got quite a difficult balancing
act, and I just hope he pulls it off. Is that it? Hello. Hi. Sorry it’s a bit late. Lady first. Thank you very much. Inspired by his grandma’s garden, Nawamin’s starter is lemongrass
and kaffir lime beef, served with burnt aubergines,
toasted cashews, Thai basil, coriander, edible flowers
and a spicy coconut dressing. As you can see here, you have a bit
of lime, which is, I’m a good boy, so I always help my grandma watering
the garden. So, you just squeeze the lime before
eating it. So you have the kind of like
refreshing, fragrant smell before
eating. I hope you enjoy. Thank you. Thank you very much. I think it’s less Grandma’s Garden,
more like Grandma’s Cattle Farm! Because the most, you know, most of the stuff I’m getting from
this is beef. But I’m not complaining, cos I think that beef was cooked
absolutely superbly. I think it’s really balanced. I love the heat in there. The smoked aubergine works
beautifully with the beef. I’ve still got a zing on my lips
from the chilli and the coconut cream and the
lemongrass. Very moreish,
that’s what I’d say. I was expecting a lot more herbs. When he said herbs, I thought it
would be really lots of herbs across
the top. I like the flavours. I think it’s the textures
I’m struggling with. The creaminess of coconut and
also, it’s quite a thick skin of
aubergine, that’s not easy to eat. “Coconut Crusted Rack Of Lamb Served
With Massaman Curry Sauce, “Spiced Coconut Mashed Potato,
Crispy Onion “Pickled Carrot And Cucumber.” It sounds delicious on one hand, but I’m eating curry and I’ve
got mashed potato. Yeah. So I’m a little bit confused. For me, it’s all about that Massaman
curry sauce. You know, if that delivers flavour,
if that packs a punch, then it’s going to be a joy to eat. Happy with the lamb? Yes. I’m pretty happy with the how
it looks. What is left to go on, Nawamin? So it’s just the sauce and then,
the crispy onions. The pickle is going to be very easy. And then the sauce. Just about right, I think. Are you done? Pretty much. Oh! Lamb looks nice. Lamb does look nice.
The lamb does look nice. Ladies first, again. Oh, lovely. Thank you. Thank you very much. For my main, I cook you… It’s a
coconut crust. Like a brief Massaman curry sauce, spiced, coconuty mashed potato and
crispy onions and pickled cucumber and carrot. I hope you enjoy.
Thank you very much. Thank you. The curry sauce isn’t bad, actually.
It’s got some nice flavour to it. Unfortunately, it’s kind of lost in
the sea of coconut mashed potato. It’s a shame, because the lamb is
beautiful. The onion crisps, the attention to
detail on the plate, all of it, but unfortunately, that one element
just skews the dish a bit. Nawamin knows how to pack a punch
with spice, doesn’t he? I mean, that sauce is lovely and
spicy and hot and warming on the
back of your throat. I’m not sure how I
approve of all this fusion stuff, but this dish – I like. It was so stressful, like,
to cook eight dishes in one hour and
ten minutes. Definitely harder than surgery. How you looking? OK. I mean, a steak tartare is raw meat
with seasoning, so, I mean, it’s not going to take
him a huge amount of time to do. For me, it’s all about the balance
of the Szechuan with everything else.
Why mess with a steak tartare? Smoking is such a fashionable thing
at the moment and it can be so easily overdone and that the whole
dish is put out of kilter. Three minutes, Simon. Fantastic. Ah, is it fantastic? I think I’m going to…
Egg yolk smoked? The egg yolks are smoked.
Beef dressed? Beef is dressed. I just need to put
it all together now. Let’s go, mate. Is that it?
Last thing’s your crisp? Yes. Yes. Go, go, go. Well done. Well done. Solid. Good, isn’t it? Solid. As long as it’s flavoured
well. So we’ve got a Szechuan steak
tartare with a pickled cucumber, smoked egg yolk and sesame cracker. Thank you. Thank you. I can’t taste the Szechuan, can you? A little bit. There’s a little
tingle there but not the Szechuan pepper that you would expect if it’s a Szechuan steak
tartare. Actually, I’ve just had a bit more and have got the hint of Szechuan
so it is there. These crackers are nice.
They’re lovely with it and the egg is cooked beautifully but it just needs more seasoning and
more oomph in there. The only thing that’s subtle is the egg yolk, the smokiness of the egg
yolk, otherwise, it is big and bold and brash. And he’s made a little cracker as
well. I really like that. Happy? As happy as I’ll ever be. Good. Simon, you’ve got 15 minutes
on your main course. What have you got left to do, mate? Sear the venison, stick it in the
oven for five minutes, cos it’s a nice small piece. Right.
Come on, mate. Let’s go. Who doesn’t love a bit of venison,
potato fondant, cauliflower? I mean, it’s all great kind of
classic flavour combinations there. The danger of being classic is we all know what it should be presented
like, what it should taste like. There’s no hiding places. Is that venison cooked the way you
want it? Yeah, that’s how I like to
eat it. Nice looking puree. Let’s go, let’s go, let’s go, let’s
go. OK. Thank you. Thank you. Hi, Simon. Right. There you are. Thank you. Cheers, thanks, Simon. So we have a fillet of venison,
smoked potato fondants, and some baby topped carrots, some
garlic chips, a caramelised cauliflower puree and
a red wine sauce. Thank you, Simon. Thank you, very
much. Thank you, thank you. The meat’s cooked really well. I think the fondant’s nice. Well, it’s a nice Sunday dinner. You know, it’s meat and vegetables, and a sauce and the cauliflower
puree’s beautifully silky. I’d eat it, pretty much all of it,
with a nice drop of red. The sauce needs to be thicker, cause it’s got lovely spice from
juniper and red wine and his venison is going dry, because it didn’t
rest but not a bad job, Simon. Not a bad job at all.
No, that’s not a bad job and those smoky potatoes, I find
divine. I’m feeling much better than I did
in the last round. I feel like I’ve cooked pretty well. There’s some elements that could be
better. But overall, certainly compared to
the last round, I’ve got more of a smile on my face. I knew it was going to be an
exciting round. Lots of interesting food, some great
successes and the odd failure. Moonira did a decent job, I think. We very much enjoyed her chicken
curry with her kachumber. It was well presented and our guests
really enjoyed it as well. You and I really liked
Moonira’s dessert. Our guests weren’t too sure. There was great promise with Rebecca after that first round with that
nasi goreng. As the starter, there’s a big
issue, of course, that those salmon balls were
undercooked. The main course? Her play on a
Korean dish. I liked the kimchi, the cabbage, I
liked the sauce that she’d made. I even liked the chicken. The mushrooms I thought could have
done with a little bit more cooking and I just thought the whole thing
just needed tidying up. Nawamin is ambitious. He gave himself a lot of work to do
and he has a style all of his own. That beef starter with the
aubergine, I like the flavours, didn’t like the textures. The guests, however, liked it. His main course played mind games,
because when I looked at it, it did look like a rack of lamb with
mashed potato and gravy and I expected those flavours but instead,
I got the flavours of Thailand. Am I excited by him or am I worried
about him? I think both in equal measure. Simon made a Szechuan style beef
tartare to start, which you and I
really, really liked. The venison main course from Simon?
That had a couple of issues. The meat needed to rest a little bit
more. It was a little chewy and the sauce
could have been thicker. However, the flavours were good. The smoked fondant potato was
lovely. The fact is, we’ve got four cooks and one of them is going to leave
us. I think we know who deserves to go
through and I think we know who’s messed up. You just get the buzz. It’s a feeling like nothing I’ve really had
before, so I don’t want this to be the end
of the road. I don’t think there was any more I
could have done today, so I think I’m… I can be proud of myself. I have shown my style of cooking. If they don’t like it, I just have
to go home today. I think I’m just getting going and I
think if I continue along that sort of trajectory, then, who knows what
might happen? We have made a decision. The contestant leaving us… Rebecca. Thanks, Rebecca. Thank you.
I hope you enjoyed it. Take care. I just think it’s been a sort of a
once-in-a-lifetime experience. Tick off the bucket list, and I’m never going to get to do it again,
so… And that’s the saddest part,
because it just makes me want to go
back in and do it. There were definitely some mistakes
and things, things to work on but to be a quarterfinalist
is absolutely fantastic. A big achievement. I’m so happy. This is another chapter of my life. I’m very proud of myself. And my children are going to be so
excited! On Thursday night, seven more home cooks battle for a
place in the quarterfinal. I mean, you can’t serve raw duck,
can you? Yeah, there is rare and then there’s
quacking. I just hate being negative. It’s just like the craziest bit of
food I’ve ever come across. You have caused controversy. That makes our decision really

About the author


  1. คุณหมอสู้ๆๆๆ….ๆน่ะคา✌

  2. Very happy to see a Thai contestant in the show and he did very well with a nouvelle Thai cuisine.

  3. The worst chef in the world. Didnt know cuisine from malaysia . Shame on u ,mak kau hijau rendang ayam kena rangup.

  4. เชียร์คุณหมอนะคะ ✌✌Keep going ka I really enjoyed with your Thai dishes.

  5. ไม่เหมือนของลิขสิทธิ์เลย รูปแบบต่างๆในครัว

  6. การแข่งขันดูสบายมากต่างจากของไทย ดุเดือด😂

  7. เชฟบอกว่าอาหารของหมอเป็นยังไงหรอคะ พอดีฟังไม่ค่อยออก แฮ่ๆ

  8. เป็นกำลังใจให้สู้ๆๆค่ะ….ติดตามค่ะผลออกมาอย่างไรใครรุ้ช่วยบอกที่ค่ะ

  9. หมอโชว์ความเป็นไทยมาก ไม่ใช่แต่อาหารขนาดเสื้อยังไทย เชียร์หมอสุดใจ 👏👏

  10. คุณหมอสู้ๆค่ะเชียร์สุดใจไทยแลนด์

  11. ผู้ดีเค้าแข่งกันอย่างงี้นี่เอง 555555 ดิฉันพึ่งรู้ เพราะมัวไปดูแต่ของเมกากับไทย 😂😂😂😂

  12. คุณหมอยำเนื้อสมุนไพรน้อยมะเขือม่วงเปลือกจะเหนียวหั่นชิ้นยาวยากที่จะทาน กรรมการคนหนึ่งชอบจานแกะมัสมั่นซ๊อสอีกคนไม่ชอบ ความเห็นกรรมการ

  13. อาหารไทย มิแพ้ชาติใดในโลก 😋😋😋😍😍😍 คุณหมอเก่งมากค่ะ

  14. ไม่ค่อยสนุกคะ เคยชินแต่ของus.สนุกมากๆ

  15. Making pasta isn't easy I can make it bit I am a commis chef at zaks and have done course too so I had experience doing it but not easy

  16. This is the very first episode of UK MasterChef and I must say I am surprised if not shocked. I've seen many seasons of both Polish and American MasterChef and in comparison the British version is so boring. The participants in my opinion lack creativity, the food presentation is horrible and it the judges have nothing interesting to say. If I'm going to watch "just cooking", I can put a mirror in front of me in my kitchen. But I think it would be much more enjoyable and entertaining watching myself in action. I expected so much more from British television.

  17. หมอเก่งมากกก ชอบการใส่สตอรี่ลงในทุกๆจานของหมอ

  18. เป็นมาสเตอร์เชฟที่น่าเบื่อที่สุด 55 นึกว่าดูสารคดี ไม่มีอะไรน่าตื่นเต้นเลย

  19. เพิ่งได้มีโอกาสเข้ามาดู แอบตกใจตอนเห็นจานหมอครั้งแรกค่ะ ไม่อยากจะเชื่อเลยว่าเป็นคุณหมอจริงๆ สุดยอดค่ะ

  20. เป็นการแข่งขันที่ดีมาก ไม่กดดันผู้เข้าแข่งขันทำอาหาร จะได้ทำอย่างเต็มที่ ชอบๆดูสบายๆตา สบายหู

  21. I like the american version maybe because its usa and it's ramsey there but this u.k version you can see that is more quiet and you can understand better how they make that food:) but its somethings missing here… i prefer with ramsey:D

  22. เห็นของไทย ss3 ไม่สนุกเลย ไม่ชอบ เหมือนเรียกเรตติ้งง่ะ

  23. ง่วงเลย… ทำไมไม่รุสึดว่าของใครน่ากินเลยของuk…

  24. ใครฟังไม่ออก ขอให้พ่อมืงตาย

  25. omg she's cook indonesian food i can't believe it,but, i not sure if that friend rice same like in indonesia because so many spices not there

  26. I just had time to watch this episode and I heard that it was very popular. Importantly, there are Thai people as one of the contestants. This is such a pride of Thai people and he did very well!

  27. เห็นคนไทยแข่งจะร้องไห้ครับ ฮื้อออๆๆๆๆ ฟังไม่ออก

  28. หมอไทยความคิดสร้างสรรค์ดีมากหน้าจะมาเเข่งของไทยด้วยอยากดู

  29. That introduction woman's voice really makes my blood boil, and that tippy toe music, oh god! I really need another planet to get away from here.

  30. I don't think we need the "drama" of them leaving & going out the door. Less "American style drama" and more british courtesy

  31. Rebecca's incompetence really shows in her dish. Looks sloppy. Not a lot of thought in how it's presented. Nawawin is really something. Out of the other countries' contestants, he seems to be a pretty strong contestant. I would throw my apron down and walk out the door if I'm up against him. Every food he makes, makes me wish there is a restaurant that has cooking like his. And I'm not even a big fan of Thai cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *