C MC Series 19 Episode 3

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C MC Series 19 Episode 3
Transcript
00:00All this week, it's just kicking off man. It's kicking off these three celebrities
00:08Have been pushing for a position in the quarterfinal
00:13Now they're back and with even more passion because there's a place in the semifinals at stake
00:20When you say I'm a celebrity master chef quarterfinalist
00:23It makes me want to kind of like stand a bit taller like a cockerel
00:30I have no problem standing center stage, but cooking in the master chef kitchen
00:35It literally scares me so much. Oh my god
00:39That was 30 seconds away from disaster. I wake up in the middle of the night having nightmares about food
00:45My world has stopped and this has become the center of it
00:50It's called a final day John. Are you ready? Who's gonna fight to the end and who's gonna fall off the pace?
01:00Oh
01:08Wow
01:17Welcome back to the MasterChef kitchen and welcome to your celebrity MasterChef quarterfinal. Well done
01:23Now we've invited three special people and I mean that into the dining room
01:30To taste your food and ultimately help us make quite a big decision
01:35finalist Joe Swash
01:37finalist Kitty Scott Claus and
01:41Celebrity MasterChef champion Riyad Khalaf
01:45No pressure
01:47There are just two semifinal places up for grabs. That does mean that one of you will be going home
01:54You've got two courses in one hour and 15 minutes, let's cook
02:00Look
02:06Edith loves the classics. We've seen an apple strudel from her tiramisu
02:11I mean there is someone that knows how to poach fish make a bechamel
02:15But I'd like to see a really push herself go up a notch. I'd like to see a bit more ambition
02:23What are you cooking for us is what are your two courses so my starter is beef carpaccio
02:28With some really nicely thin sliced radish ginger jalapeno on top with a sort of tangy Asian
02:35Dressing and then my main is aubergine parmesan. It's cheese
02:40Tomato aubergine. Are you serving anything with it? I'm not I kind of just want to focus on the flavors of the dish
02:46It's very Italian. I love Italian food. Where's the love of Italy come from?
02:49Kat Daly and I did a travel show and
02:52Italy was one of the places that we went through and stopped off
02:54We had this amazing grandma show us how to make pasta and things like that. So I don't know what it's just stayed with me
03:01It sounds delicious. Good luck. Thank you very much Cheers
03:05right focus
03:07The start I love the idea of but it's not really carpaccio. Carpaccio is usually raw
03:11What we've got is a seared beef filler. She's crusted it with coriander seeds rosemary and oregano. I
03:18Like the idea of this sort of beef in an Asian dressing
03:21But ginger itself is quite hot and spicy
03:25Jalapenos hot and then with that radishes which are also peppery now
03:29I just hope it's not too peppery and not too hot and it masks the flavor of the beef
03:33Of a main course
03:34We've got aubergine parmigiana because she's frying her aubergines in batter and that might just help to almost thicken the sauce in between
03:41And give us defined layers. I do like the sound of them. I'm just wondering whether it's ambitious enough for a quarter fine
03:52Thanks, we're a master chef. I know how cool is this?
03:57Craig I believe is a really well experienced cook who is used to cooking for it for his large family
04:02He has got a good touch. He has got knowledge
04:05Everything he touches is cooked. Well, but he doesn't have to show off everything. He knows
04:11Sometimes it's a bit confusing
04:14Oh
04:15Craig what are your two courses?
04:17my first course is black pudding and potato croquettes with an
04:22applesauce with some fried apples and some crispy sage leaves. My main course is venison with pork poached plums a
04:30Celeriac and blue cheese gratin kind of situation and then I've got bacon and cabbage on the side
04:36So this is like an Anglo Irish thing. So I live in the Wicklow Hills. So we've a lot of venison there
04:41I got black pudding. I got potatoes, but then the things I used to think is really English things like port and Stilton
04:47They're all kind of going on a plate. What's your sauce? It'll be a kind of a port plum reduction. Have you timed this Craig?
04:53Oh, yeah, it's been really bad. Is it have you done it in the time? Oh, no. No, no, we're near
05:00For the first course, he's doing us a black pudding and potato croquettes crumbed and deep-fried and crispy
05:05That's a lot of time and a lot of hard work
05:08A nice and creamy applesauce that you get with your roast pork crispy sage. Fantastic
05:16Its main course is fascinating the venison needs to be cooked really well
05:20Craig's is gonna cook the venison early and then actually leave it to rest great
05:25That port and plum sauce has got to get on and it's got to have time to reduce
05:29Otherwise, it's gonna be two ways. It's gonna be pouring liquid across the play and that's not good
05:34It's just so much to do I didn't realize there's so many elements
05:39Classic British and Irish flavors across both of those dishes
05:43Absolutely wonderful if and here's the big if if he can get it done in the time
05:47I've had moments where I've gone. What am I? What was I thinking?
05:51You know if I two hours to cook this meal today, I'd have a nice glass of something on the go
05:55I'd have music on we'd be chatting about an hour and 15. It's almost impossible
06:00It's almost impossible. I'm right on the edge of failure here with this one. Oh my god. This is unbelievable
06:09Check me chopping I couldn't do this a week ago
06:14Everything H has cooked so far is crowd-pleasing food and it tastes great
06:19Nobody is surprised be more than H
06:21I mean he came into this competition and by his own admission
06:24He cooked at home with the microwave in the air fire
06:27But the enthusiasm the love for and he's just got better and better. I
06:33Cannot believe how much I'm enjoying this I feel like I'm cheating on my partner
06:39Because I found out this love affair with food now and it's just amazing
06:44Well my finger nearly went down Jesus H
06:48What's it like to be in a MasterChef quarterfinal? I didn't even unpack my case
06:54Seriously because I thought I will be out on the first day. So
06:58This is amazing. I'm so proud of myself. Tell us what your two courses a sirloin steak with mushrooms and
07:06vine tomatoes and my dessert is
07:09brioche
07:10chocolate and marmalade pudding with
07:13Chantilly cream and my boys love this
07:17basket of sugar
07:18Whoa, you're doing sugar work. Yeah, right the inspiration for the dessert my boys
07:24Adore chocolate brioche and they love marmalade on toast. So what better than mashing them up? It sounds great. Good luck H
07:32Thank you, mate. I
07:34Think H has got a really good plan. He's doing a sirloin steak, which is basically with lots of butter and herbs and garlic
07:40He's gonna cook that steak perfectly nice and dark on the outside
07:44The fat rendered really really well, but still pink in the center
07:47I'm saving that with what he calls a chimichurri sauce chilies and herbs and oil and vinegar all mixed together
07:53With that roasted tomatoes and mushrooms, which he's filled with butter and he's roasted the mushrooms in the oven
07:58I'm very excited about this. There's a lot of garlic in them mushrooms and tomatoes. Okay, classically old-fashioned steakhouse
08:06That's what you'd get me to also get a chip. Let's go the whole hog and let's get some potato on there
08:11Oh my gosh, you know what? I'm just gonna get in there with me hands. I
08:15Do love the idea of that chocolate brioche bread and butter pudding
08:21Boom, if you could pull off a sugar cage for a cook at this stage that shows a great deal of ambition
08:27Okay, I'm going in
08:35I am so excited to be back at MasterChef. I feel for the celebs cooking today
08:40I know what they're going through. I remember this round so well, and I remember just being so
08:45Nervous 60 seconds doing it. I'm doing it. I'm doing it black go mad. Don't go mad
08:50We've got an hour and 15 two courses. Can you cope? Oh
08:56the stress
08:59If there's a point of the competition where you should be taking risks, it's now, you know
09:03It's not just kind of a nice home cooked meal. This is MasterChef
09:07I want to feel like I'm in a fine-dining Michelin star restaurant
09:13I'm starving. I have no breakfast yet. I can't wait. So hopefully it's edible
09:21Happy judging
09:25I'm gonna get my steaks done. So they're resting ten minutes. That's what you got. Okay time to motor away. Yeah, go go go
09:33Edith starter is seared beef served with ginger radish jalapeno and an Asian inspired sauce. Okay. I'm excited for this
09:42That smells really good either. This is ginger radish
09:46Jalapeno tangy sauce. Is that gonna be overwhelming? Are we even gonna know that the beef is there in terms of flavor?
09:54I'm shaking. It's not like a home is it? I know good job. Go go go
10:02Hello
10:05Very well, how are you? Very well. Thank you
10:08For her starter Edith has cooked seared beef served with sliced ginger radish and jalapenos and a tangy Asian
10:16Dressing enjoy. Thank you. Thank you. I
10:20Think it looks beautiful. I'm sure it's gonna be delicious because it smells good. It does smell really nice
10:25Oh
10:30I'm jumping. Those are too big
10:33So spicy
10:35That seared beef is so succulent and tender and perfectly cooked you see go from brown to pink
10:42It's beautiful. I
10:44Think that could be more of the Asian inspired sauce like I'm looking at it and there's not really any sauce on it
10:50I don't really see a sauce the jalapenos
10:52To be so big but you know, I've really enjoyed the flavors
10:56But it needed something with it. Maybe something with a crunch some sort of vegetable that give you a bit of a different texture. I
11:04Think it could be more of a salad with more of that veg going through it could be really delicious
11:08But actually it's very tasty. It is quite simple
11:11It's a well-cooked piece of beef, but so much more could have been done to that
11:16Oh
11:17Edith great first course. Come on focus woman. What am I doing? She's
11:24Edith's main course is aubergine parmigiana pretty simple for this stage in the competition
11:31Parmigiana's in the oven
11:33fabulous
11:35Thinking I can dress my plate a bit better
11:38Aubergine parmigiana gorgeous with what?
11:41Mm-hmm. Oh
11:43Your little parmesan crisps going on here eaters
11:46Are they working or not working? Not quite what I was hoping for
11:51Five minutes either. Okay, you're right with that. Yeah
11:56Sometimes we do basic really well, there's something beautiful about that but she's got me so confident in her cooking and her flavors
12:03Edith you okay? Yeah, I think so. Yeah, maybe I was just thinking about how I can maybe garnish it slightly
12:10So I've just done some
12:12Oregano, oh
12:14Look at that
12:15Go get a minute. Go get him
12:25Yeah, I have made for you for your main and aubergine parmigiana, so it's um made with love I hope you enjoy it
12:33Thank you. Thank you
12:41As
12:43Flavors go I think they're all there, you know the cheesy the tomato II
12:48For me, it's more of a side than it is a main. I don't know if it's a bit overdone for me
12:55It's coming across a little chewy
12:57Which is not what I want. It is what it says on the tin. It's aubergine parmigiana
13:02But it's just a bit samey all the way through. Yeah, the lovely dinner at home. Is it master chef though?
13:11Proper layers
13:13It may not be the most ambitious dish in the room, but actually it tastes delicious. It tastes really really good
13:25Tried to think of a last-minute
13:27Garnish for the plates looked a bit beer, but my parmesan biscuits didn't really turn out
13:31So I just ditched that but yeah good feel good. I don't have a really nice time doing it. So it's you know, it's in the gods
13:38Gone
13:42That's a fail I
13:43Don't feel I've got like a minute, you know that way this is going to become chaos right here
13:47You got 15 minutes left on your first course
13:49Great starter is black pudding with potato croquettes with apple crispy sage and apple sauce
13:59The boy is bringing Ireland to the plate
14:02I know you've got black pudding here as well
14:04But it's a big thing back home the apple sauce that's going to hopefully be a bit of sweetness
14:10But a sharpness with that sort of punchy black pudding flavor
14:16It's good I think this could be a marvel if he gets it right four minutes on your first course good job
14:23Keep on going. Oh
14:25my god
14:29Just about
14:31That wasn't lucky that was 30 seconds away from disaster literally 30 seconds away from absolute chaos
14:39All the other elements are quite simple. So the black pudding and potato croquette has to be incredible
14:45Craig you really go and I am come on. Let's go
14:54Hey, oh my word, it's a war zone in there
15:01Okay
15:03For his starter Craig has cooked black pudding and potato croquettes with crispy sage leaves
15:09pan-fried apples and an apple and cinnamon sauce
15:13Enjoy. Thank you. Okay. See you later
15:18Wow
15:20Oh
15:30My god every single bite is like, oh
15:35The best there's not too much black pudding. I think it's so like well balanced with the sweetness of the apple sauce
15:41Absolutely stunning. This is incredible. I am NOT a big fan of mixing fruit and my food
15:47But I tried a little bit Apple with it and it does add something to it
15:51But the croquettes if you'd put me down a plate of those
15:53I could have eaten another five or six of them the crispy sage on top
15:58Not only does it look gorgeous. It adds a bit of flavor there, too. I'm lost for words. It is
16:04perfect
16:07Apple and sage together marriage made in heaven. It tastes great. Absolutely delicious. They're really good
16:12Not reducing main course, what do you have to do?
16:16I've got to get my sauce right which is way way away from that happening. I got a rest my venison. Yeah
16:22There's a lot going on Craig's main course is venison steak with pork poached plums
16:28Shredded bacon brussel sprouts served with celeriac and blue cheese bake. Whoa nice, but that's a lot of
16:36very strong flavors
16:38Going on on the same plate if Craig can get all these flavors to work. This is gonna be incredible
16:45Shredded bacon and brussel sprouts. I mean, come on. That sounds amazing, doesn't it?
16:50Craig's doing the sauce. This is MasterChef. If there's an option to do a sauce do a sauce
16:55This is what Craig's doing. So I'm very excited for this
16:59Cannot get that sauce to reduce. There's a lot going on. I'm just chasing my tail with it a bit
17:03You got 15 minutes get that sauce done properly
17:07Without venison, it's got to be cooked. Just right. It's got to be rested. So it's not too tough
17:13I really hope that he pulls it out the bag. I think I'm nearly there three minutes Craig. Are you on time?
17:20And I think so
17:24Shaking guys with adrenaline or something
17:27Look at you that is sticking up. It's a sauce
17:31That's relief a
17:37I
17:39Am half the man I was when I came into
17:42Wow, thank you so much
17:43You got venison and then you got a poached plum port sauce and the poached port plums as well
17:49you got a mini version of bacon and cabbage a little wink to home and my childhood there and then you've got a
17:56Blue cheese and celeriac bake. Enjoy. Thanks so much. I
18:01Mean, it looks amazing
18:07The
18:09Meat is cooked so perfectly. I'm getting so much like
18:12Rosemary through that meat and it's gorgeous. The celeriac and blue cheese bake is
18:17Not overpowering at all, which is what I was worried about hands down. This is
18:22Perfection for me the cabbage and the bacon was stunning. It's a great addition to this plate
18:29You know adding it to the meat. The sauce is is rich
18:32It's not just watery you get you get a nice caramelized for the zingy flavor from it
18:36I would be very happy if I was served this in a restaurant
18:41Little surprises all the way through the plate and really good cooking
18:45I've got to say it's a great tasting dish that port and plum sauce is reduced. It's giving lovely fruitiness
18:51I tell you what mate for an amateur celebrity cook. I mean this guy shines some skill here
18:57Ah
19:02It was like a whirlwind it was so exciting I'd love to make the semis
19:07I just don't know if I can go through it all again. I'm an emotional wreck
19:1215 minutes on your first course. Yeah. Yeah, there's a lot of multitasking going on here
19:16You got six timers the way my brain works. I have to do things methodically. I love in this age
19:22You're working like a chef. Oh, thanks
19:25Which one of these people
19:27H for his main is doing sirloin steak with chimichurri sauce garlic butter mushrooms and vine roasted tomatoes
19:34Oh, they've gone to squish
19:37Really annoyed you burnt them not burnt. They've just gone squish Joe's squash wouldn't want squish. Oh god
19:44This sounds gorgeous. Like I love a sirloin steak. I love chimichurri
19:49Every single detail on this dish needs to be absolute perfection
19:55Sirloin is notoriously hard to make tender. You can overdo it in a couple of seconds and
20:03That big rim of fat on the edge if that's not rendered. It's gonna be like chewing on a tire
20:10You got a minute and a half my friend tomatoes. Where are they? They're here. I think I may have salvaged it
20:16Where do you got the chips mate? There's no chips. I'm looking after your waistlines gentlemen, which one look after your semifinal place
20:23That steak is beautiful go go go
20:40Good on ya Wow
20:42Please enjoy sirloin steak with chimichurri sauce vine ripened tomatoes and garlic mushrooms
20:50Amazing
20:53You're welcome
20:56This fat needs a lot more time
21:08Carlos mushrooms got a kick to them in there. I am so impressed by that. That meat is so tender
21:14I think if he just rendered the fat more it would have just made it all like incredible but really good effort
21:20the mushrooms some people don't like a
21:23Hit of garlic. I give me more more more so they really do it for me
21:27Actually, I feel like I'm getting punched left right and center by flavors with whether it's a bit of garlic or the sauce on
21:33Top of the meat, you know, it's all there. The flavors are there
21:38I'll get it done with some chips. I mean, you know steak and
21:42Chips, right? I like his chimichurri. He's got the bite of onion. There's real acidity in there as well
21:48Coriander leaves giving it an extra dimension huge amounts of garlic the mushrooms probably a little bit too much, but a really lovely steak. Oh
21:57Nice so hate cheese dessert is a chocolate brioche marmalade pudding with a Chantilly cream served with sugar nest
22:05It sounds lovely a little bit of sugar art. I think that's always nice to show a little bit artistic license on the plate
22:12You do some sugar
22:14Ah
22:16Tragedy you did it
22:19I've never had a chocolate brioche and marmalade pudding before and it's probably not something I would order but
22:25There's a first for everything. Here. We are. Let's be amazed if I was padded and bear I'd be over the moon
22:32Yes, well done you well done the H
22:45Yeah
22:46Thank you, mate
22:48This is my boy's favorite dessert. So I've combined chocolate brioche with marmalade on toast
22:54So you've got chocolate marmalade butter pudding with Chantilly cream served in a sugar basket
23:01Wow, enjoy
23:04H clearly likes me a lot more than he likes beauty because look at my sugar nest
23:08Wait, I've got a sugar plate you got dropped on the floor. Oh
23:17I do like that. Okay, the Chantilly creams lovely the little crunch of the spun sugar really works with it
23:24That was really nice. I think it's absolutely delicious and I think it works for all ages
23:29I mean, I feel like a little kid eating this right now. Actually, I need I need more
23:38H you are my new hero. I think that is truly wonderful
23:42stodgy
23:43Sweet sticky and H has gone the extra mile doing all sugar basket that didn't all work out
23:49But at least he gave it a go
23:54I have to remind myself that I didn't cook two weeks ago. So I am feeling
24:01Chuffed with myself, but I'm also feeling a little bit deflated that things didn't go according to plan. I
24:10Gotta say we expected a brilliant quarterfinal and we got it. I
24:16Am really impressed with these three we haven't got a really serious decision here to make
24:21The person who delivered two great plates of food without fault was Craig
24:27Very very ambitious. I wasn't sure we'd get it all done dining room loved it mate
24:31He's a semi-finalist that does mean we've got a conversation about Edith and H
24:37Edith gave us a type of carpaccio with a beautiful herb crust around the outside
24:43Lovely lovely pink me. I mean it was delicious her main course of the aubergine
24:48Parmigiana was really tasty, but we want to see a little bit more ambition from Edith
24:53H gave us a sirloin steak and it was absolutely beautifully cooked. I
24:57Wanted some chips some potatoes, you know complete the dish
25:02Steak was great. He cooked it very very well served
25:05It was mushrooms, which was stuffed with butter and garlic a lot of garlic for me dining room really liked them
25:10I did love H's bread and butter pudding
25:14He attempted to make a sugar basket lovely whipped cream on the side rich with vanilla. It's hard to argue with yummy. I
25:21Honestly don't know what to do. I would be more than happy to see both of them to go through
25:26I've no idea if I've done enough. I'm proud of what I've done
25:29So for me, I feel like I've had a you know, I've done the best I can do. So yeah, that's good enough for me
25:36My work here is done for today. It's out of my hands. I just hope I've done enough to stay in
25:42I hope they see potential in me
25:45You
25:55What an incredible quarter-final
25:58In a room full of ambition and skill and great flavored food. There's one person today who really shown our first
26:06semi-finalist is
26:09Craig
26:15Thank you, thank you
26:17Push the boundaries completely and the dining room absolutely loved it. Congratulations, Craig. Thank you
26:23We have just two semi-final places. Sadly one of you
26:27It's leaving us
26:29the celebrity leaving us is
26:38Edith
26:40Oh
26:45My god
26:52Edith what an absolute joy. It's been. Thank you so very much. Honestly. Oh, good luck
27:00I'm going to be going home, but I think I've taken loads away from the whole experience
27:05It's been a real inspiration H and Craig really deserve to be going through the semi, so I'll be cheering them on
27:14You two are now celebrity MasterChef semi-finalists, congratulations
27:24The barrier, oh my word
27:26There are incredible words from those guys and you actually have to earn it feel really proud of it like a semi-final
27:32that's really special I
27:34Seriously thought I was a goner. I am really like lost for words, but I
27:43Mean I'm a semi-finalist. It's yeah, it's bonkers, but brilliant
27:49next time
27:50five new celebrities
27:53Hello
27:55Take on the challenge
27:57I
27:59To become gladiator power celebrity MasterChef champion, I could actually cry
28:06Nobody won MasterChef by playing it safe. This is good flavors. This is good cookery
28:27You