• 3 months ago
Transcript
00:00You need to dance this week five celebrities have taken on the challenge
00:07to become MasterChef champion
00:10That's not okay last time traitors star Diane Carson went home
00:17Now the remaining four are back to continue their mission
00:22Tonight they will have their first taste of a professional kitchen. Oh, no, that looks great. That looks really really
00:30This is dress
00:35Before cooking for a place in the quarterfinal, I think this is great. It just looks like a food truck takeaway
00:43I'm feeling excited to be back here. Although last night. I had an anxiety dream where I set a frozen pizza on fire
00:49I'm having so much fun, you know, and I would love of course to go as much fun as I can
00:54I feel like I'm just surviving but I'm just gonna give my best
01:00I've got my running sneakers on we're gonna do this
01:05We think they may have potential now. We're really gonna start to push it. It's time for them to blossom
01:31Welcome back to the MasterChef kitchen good to see you
01:34This challenge is a fantastic test of your teamwork and communication
01:40We are splitting you into pairs the blue team
01:44Mutia and Dom you are a team. Hi babes. Hi captain and the red team
01:51Vito and OJ. Ciao ragazzi. Ciao
01:55Each team's challenge is to produce for us a dish and we want two portions of that dish
02:02Which need to be identical not just the way they look but also in texture and in flavor
02:08However, only one person on each team has the recipe blue team, please reveal your ingredients
02:16As
02:23Leader of the blue team. It's down to singer Mutia to instruct glow-up judge Dom in how to create a
02:31vegetarian kebab
02:33made from tofu mushrooms and broccoli
02:37in a Korean style marinade with flatbreads and sweet potato fries
02:43You cook plenty of tofu in your time have you Mutia? never in my life
02:46Okay, you go with the mushroom Dom never work with tofu. Never made flatbread. I love Korean food
02:53Yeah, so this is we got this
02:58Right red team, could you please reveal your ingredients? It's like a magic show
03:02Oh
03:09Strictly dancer Vito is leading the red team. He'll be instructing radio to DJ OJ
03:16They need to make two identical veggie burgers
03:20with a beetroot and chickpea patty
03:23onion rings
03:25Spicy mayonnaise and a cabbage and coriander slaw. Have you ever done any of these? Yeah, some of them. Yeah. Oh
03:31Doesn't mean I'm not hang on. I've eaten it doesn't mean I've cooked it. Are you having good? No, of course not
03:36Me neither. Okay, we yeah, we communicate. Yeah, that's it
03:42Ladies and gentlemen, the vegetarian restaurant will open in one hour two portions identical
03:51Let's go. Okay, so we're gonna start off with our flatbreads. Yes. Okay, so we need 300 grams of self-raising flour
03:59Teamwork and communication. That's what we're gonna test them on. How good are they at working together? We got this man. We got this
04:05Okay, we start to make the beetroot and chicken pea patty
04:09Easy the team member with the recipe has to give clear a concise instruction
04:15150 grams. Yeah of natural yogurt
04:19150 grams
04:21Much here and Dom are a team one tablespoon of vegetable oil
04:26We've seen flatbread foul many times before usually it's not cooked all the way through because it's far too thick
04:30It's got to be the right thickness. Let me know when you've done that done that. I'm feeling the vibes. The communication is good
04:37I've never made bread
04:39So this is a first for me. Okay, so how you doing over there? I'm on your heart
04:46Stripping off show me some skin
04:47We need to need and divide and rest until times cook until it needs to be cooked. I didn't hear a word of that wax
04:55Vito and OJ are starting with the veggie burger
05:00So is this like a dance? He's like a dance. Yeah, we have to cut and move at the same time. All right
05:06Vito's got the recipe Vito's a dancer
05:09He is used to following strict commands
05:12But can he give clear instruction when it comes to food?
05:15I did the chicken piece and cook beetroot to a food the press the chicken piece for the chickpeas chickpeas. I
05:22Feel anxious because I have to read the instruction and I
05:26My English is not that good and I have to communicate with J
05:29So I will try my best just to be as
05:31Expressive as I can add the onion and cook for a couple of minutes then add the garlic
05:36But the issue I've got slightly here is I've put everything together already in the bowl. Okay, so
05:41Put it already in the bowl. Yeah
05:43I've put my chickpeas in yeah, but I think we should make sure that it's dry. No
05:47Okay
05:49It's a bit late now 10 minutes have gone
05:5310 minutes are gone. All right the next part. Yeah, we need 500 grams of
05:58Tofu the blue team flatbreads have been made
06:02They're now making their kebab
06:03But they've got to work out how big the pieces are going to be cut tofu and mushrooms into strips, right?
06:09How how does it look something like this?
06:12Maybe Musia is team leader and Dom seems to be the follower the broccoli. Are you gonna cut the stem?
06:19I'm listening to you cut the stem off a bit. Dom is very much waiting for instruction and not taking an initiative
06:26How tough is this Tom? This is this is tough, but I'm used to it
06:30I do work in an industry where everyone shouts you all the time, you know fashion week
06:34You've got stylists shouting at you. You fashion designers having meltdowns and you've got to get a job done. So this is similar
06:41Oh, this is exactly the same. Oh
06:45My mushrooms are literally falling apart. So we go in tofu tofu mushroom mushroom and then
06:53Broccoli broccoli and then tofu like that
06:56Yeah, the kebabs that Mutia and Dom are making are massive. So I keep going. Yeah, maybe do one more
07:05They've got lumps of tofu in there like that, I mean they're huge but they're both huge
07:10I'm pretty proud of that. That looks good. I
07:13Think that looks pretty decent
07:1520 minutes have gone
07:18On the red team Vito and OJ are still working on their veggie burger patties
07:24Petra yeah put in the food processor and pulse until combined. Okay
07:30The red team of Vito and OJ need to get a move on
07:3425 grams of breadcrumbs
07:36They have got to get those patties made now because they got to sit in the fridge to firm up
07:43How much when it comes to potato flour 25 gram?
07:48So how confident are you right now you're gonna get a burger I am confident yeah, I'm going for it
07:54I don't know where I'm going, but I'm going somewhere
07:57Just going with the wing with the floor very floor
08:01Okay, what we do now so we shape them into patties, yeah, I mean I would say this mix feels a bit wet to me
08:07Yeah, so what we do we are the bit of I think a bit potato flour into this
08:11It's obviously we've got a fry, but I want it to fall apart. I
08:15Mean with almost halfway
08:17Are you feel like you're on time? Nope, absolutely not keep on going but it's time to motor guys. Okay, right
08:23Let's get these nice and floured
08:26Do you think it's like this yeah, I know it's good man that looks the same as mine and let's get them in the fridge
08:31Let's go in the fridge
08:33Okay, red team blue team. You are halfway 30 minutes gone 30 minutes left. It's time to panic ladies and gentlemen
08:43100 grams of tomato ketchup on it done one tablespoon of maple syrup
08:48Right we have made the kebabs. We've made the flatbreads although. We still need to roll them out
08:53We're in the midst of doing the marinades. I'm worried that time is running out
08:58Yeah, I kind of feel like we need to get a move on. Are you chopping your spring onions?
09:03Okay, once it let me find out what we do with it
09:05I'm I meant to have put the onions in the sauce because I just is it just says combine the
09:12ingredients
09:15Yeah, I'm a bit all over the place I can't even lie
09:18What's your struggling she's not really sure what she's doing coke kebab and cook on the griddle pan brushing
09:24Should we not do the potato potato? Let's do the potato. Let's do the potatoes. I feel like the vegetable cook quickly
09:31Dom is finally coming out of his shell and is inputting into the team. I think we should just strip it
09:39Yeah, what it's peel it okay, and then if we slice it and make some chips perfect
09:46You're not finding this easier I'm not this is very very hard for me because I'm very laid-back
09:52So I kind of like to take the pressure off myself. What this is what happens what happens this?
09:58unorganized
10:01Spicy mayonnaise spicy mayonnaise. Let's do that to York eggs
10:05You got two yolks. Yeah, hang on one sec to York eggs. I think we are possibly if we make any mistakes
10:10We're gonna be in real trouble here
10:12Mayonnaise egg yolk salt we start together and then drip the oil in bit by bit while stirring vigorously
10:19Then of course it will come together. So I think just a little pour whisk. I put a lot. Okay
10:27If it's split, I don't know if you can get mayonnaise back again, I've got no idea. I think I put too much
10:33So the problem is this is finito. Okay, we can't save this. Yes. You have to start again. You need a clean bowl
10:39Ah
10:41Vito's messed up his first lot of mayonnaise. He rushed the first one. It's split absolutely gone
10:46He couldn't save it to start all over again. Give me one more egg. You can catch this. You ready? Oh
10:53Which means that now he's running behind
10:56You've got just 20 minutes left everybody 20 minutes left burgers to cook onion rings to make sweet potato crisp to make kebabs to cook
11:04Sauces to do there's so much to do guys
11:07Whoo
11:10Three two one down
11:12All right. So the next part babe, we need to coat kebab and cook on a griddle pan. Ah
11:20What's that's like that's really but how do you do that when that does that
11:25The blue team they are just putting their kebabs on and Dominic has realized the wooden skewers don't fit in a griddle pan. Oh
11:35Babe I'm gonna chop the tops and bottoms off the kebab sticks
11:40Oh
11:44How's it going over there get in there, yeah mushroom down mushroom down
11:58Dom supposed to brush his marinade across these kebabs
12:01He's poured it onto the kebabs meaning that his kebabs right now sitting in a marinade stew
12:10You have just ten minutes everybody ten minutes. It's whiskey business Vito. It's whiskey business
12:17You make mayonnaise Vito. Did you ever think never in my life Vito? We are tremendously behind we can do this
12:24Oh Vito, we gotta go go go go go. I reckon we should fry the burgers man. Come on. Let's get him in
12:28Let's get these bad boys in
12:30OJ and Vito still got to cook their burgers. They got to toast their burger buns
12:34They've got to cook their onion rings and they haven't even started their slaw yet
12:38They are really gonna have to push grab you on your rings. I know rings. I don't wanna burn these
12:43No, it's gonna be fine. We're gonna keep an eye on it. Never fried anything under deep-fry. Dip it in the flour
12:47That's it. That's it, man. Yeah
12:50Yeah, go go
12:51Okay, Dom. We need to get our flatbread ready as well, right? We need to make them the same size
12:58How big are you doing yours?
13:00about a hands hand size hand size
13:04Melted butter for brushing. Do you brush them after or before?
13:15And now you can butter it. Once you've done one side
13:19Butter it. Right, got you babes. You have five minutes left everybody. Oh my. Vito, just keep an eye on your burgers, man
13:27When it's burned. Doesn't matter a little bit of char, it's great. We'll just pretend it's char grilled beetroot burgers
13:34Oh
13:35Man
13:36OJ seems to take control. He's realized he had to step up to the mark. The thing is now
13:40They've still got quite a bit to do. We need to go into the burgers a little bit. Shred this cabbage. Yeah, like this
13:45Okay. Okay for the sauce, babe. We need three long chilies chopped
13:50Right. Three cloves of garlic chopped
13:55Coriander leaves coarsely chopped. I think I'm just gonna crush them. We haven't got time for chopping
14:01Blue team, have you checked your fries?
14:05How do I get the chips out?
14:09With just ten minutes to go it is turned into chaos. Oh god, my patty has fallen apart and it's burned
14:18Yes
14:21Okay, where do we put it? The bin? I don't know. It's mayhem in there
14:27Oh my god, they are absolutely rank. They are
14:31The worst chips ever. You got three minutes. So let's start thinking about getting stuff on plate. So burger on first
14:37You put the burger on the bun
14:39All right, just try and deal with the chaos. Then put this on top. I don't know man. What do you reckon?
14:44I think that the slaw goes that goes on top. Yeah. Yeah, cool. Let's do it. One and a half teaspoon of lemon juice
14:50No idea if this is right. Blue team, 90 seconds. You got to get something on a plate. Okay, 90 seconds
14:56All right, we need to figure out how we're gonna plate our food
14:59So I put the flatbread down and then I put the kebabs to the side of it. Look at me
15:04Yes, like that, like that, a little bit more in there. Wait, wait, wait, show me, show me, show me. Like that, like that, Vito
15:09Good. Yours looks great, man. Looks good. Good, good, good, good. Mine looks a bit better. No, it has to be, it has to be similar
15:14Yeah, yeah. Final 40 seconds. Make a decision, run with it. You've got 40 seconds. One flatbread, two kebabs
15:23How full is the mayonnaise? More? A little bit more mayo in there, yeah. We good? I think so, yeah. Okay
15:28I don't know whether my bread is done, but hey. That's it. Your time is up. Stop. Well done. Crying out. I'm gonna have a lay down
15:35Vito, did we make the tomato ketchup? What? I'm joking
15:40That was horrendous. Red team, come on. That looks beautiful. You put this in between, yeah? Yeah
15:52All right, we have to go
16:00The plates look remarkably similar, but you have two completely different burgers
16:04Vito, yours is the size of a double-decker bus and
16:08OJ, yours is half the size and looks like it's falling apart. Yeah, just like me
16:15First up is Vito
16:22That's not bad at all. That's not bad
16:27The sweetness there of the beetroot, there is a mealiness coming through from the chickpeas
16:31It's great. Your onion rings are crispy. They could be a little bit crispier, but hey, that's not bad at all
16:36I love the smell that's coming off that slaw with that sesame oil and the soy sauce
16:41Your mayonnaise is creamy and silky, sharp with lemon and a nice little bit of spiciness coming from that sriracha you added to it
16:48It's good
16:53OJ, your onion rings are sensational
16:57Lovely and crispy, seasoned really, really well
16:59The burger itself, when you emptied your chickpeas into the mixer, you put a lot of the liquid in
17:05It just made your mixer a little bit too wet
17:08The burger, yours is definitely wetter and it's sweeter. Your dressing is lovely
17:13But it's got more soy and more chili because it's slightly saltier and hotter. Your mayonnaise is well made
17:19You've done a good job, OJ, but there are differences between the two plates
17:24You fell behind with the mayonnaise, but you kept on going. I've got to say as a team, I think you did really, really well
17:34I am more than happy, honestly. I think we make a great team. So yeah
17:41Blue team, up you come, please
17:47Yes
17:50The striking difference is the bread. Apart from that, you've both made absolutely gigantic kebabs
18:00First up is Dom
18:04Dominic, your kebabs, your tofu was lovely, your mushrooms cooked all the way through, little bits of crispy broccoli
18:10Flatbread, I like. It's lovely and thin
18:13But if you look at these fries, you can see they're a little bit thinner
18:16I like your marinade. It's smoky, slightly sweet, slightly hot
18:20Mutia brushed hers over her kebabs
18:23You emptied the bowl of marinade into the griddle pan
18:32Love your marinade. I love that sweetness, that heat, that smokiness
18:36It's lovely. It's kind of barbecue sauce meets chili sauce
18:39It's just lovely
18:41There is nothing wrong with your breads, you just haven't rolled them out flat enough
18:45They're not cooked in the middle there, they're just doughy
18:47Kebabs great, there's a really lovely sweetness that's coming from that Korean chili paste
18:52Your sweet potato fries have gone too dark and they've gone soft and a bit soggy, which is a bit of a shame
18:58I think you did very, very well trying to teach yourself and teach your partner at the same time
19:04Dominic, it took you a while to think, actually, I've got a role to play here as well
19:08And once you did, things got a bit better
19:11So well done, the pair of you
19:13Thank you. Well done
19:19To be honest, it came out so well
19:21We've now made a dish that we've never made before
19:24And we'll probably never make it again
19:26I totally agree
19:28I think it's going to be fantastic
19:30You have learnt a really valuable lesson in teamwork and communication
19:34You are going to need every lesson you are learning
19:38Thank you very much, off you go
19:40Thank you
19:42That was good
19:44I want to taste one
20:01It's early morning and still in their teams
20:04the celebrities are about to get their first taste of a professional kitchen
20:09Just hoping it's not going to be anything too crazy
20:12because I know they do all that fancy stuff on the boat
20:15These sausage fingers, they're not delicate
20:18Mutya and Dom are arriving at Fazenda, in the heart of the city of London
20:24This looks nice
20:26This looks fancy
20:28It's a South American grill restaurant that celebrates Brazilian and Argentinian cuisine
20:36Running the pass is executive chef Francisco Martinez
20:41Hello
20:42Hello, chefs, how are you feeling?
20:44Good, nervous
20:45Nervous, really nervous
20:47I have no idea what we're doing
20:49Don't say that
20:51We have about 140 people
20:54So it's going to be a fun service for you
20:57Are you ready?
20:58Yes
20:59Then follow me and let's crack on with the prep
21:01Got it
21:03They have a difficult task today because they're going to be cooking with charcoal
21:08So charcoal is not easy to manage
21:10There's quite a few elements going into the dishes that they're going to be preparing
21:14Anything that is not up to standard, unfortunately, will go back
21:18and we need to repeat the dishes again
21:20For today's service, Mutya will have to tackle a four kilo octopus
21:25I love octopus
21:27The char-grilled tentacle is coated in a squid ink stew and a lemon mayonnaise
21:33Cold two, three minutes, if we leave it here for longer, it will get tough
21:37During service, you're going to have a few at the same time, so try to get the timing right
21:41The other challenge for Mutya will be plating
21:44Just making sure that we put the squid ink stew all over
21:47Yep
21:48So slowly, no rush
21:51Once perfectly coated, Mutya will have to delicately place the tentacle on a potato puree
21:57This is a coriander oil, we just go all around
22:02And finish it with smoked paprika caviar
22:05So this will explode on the mouth of the guest
22:09It's a very complex dish, it's about ten elements with this octopus
22:15I know it's going to get really hot, but I'm definitely going to see it through
22:19And hopefully make him proud
22:22Yeah, I'm ready, I'm good to go
22:28I'll be really, really amazed, to be honest, if they know how to handle a raw octopus
22:32I've dealt with octopus and squid at home, but not like this
22:36I'm not squeamish at all
22:38Mutya is not the only one with her hands full
22:41Dom is busy prepping a whole beef tenderloin
22:44The difficulty is trying to cut them into equal sizes
22:48Very special product, it's an animal that only eats chocolate beans
22:53So it's a very, very special product
22:56I feel like a kindred spirit
22:59His dish is grilled beef skewers with a truffle sauce and a beef demi-glaze
23:05All topped with parmesan and fresh black truffle
23:08For me, this is a very, very special dish in our menu
23:12We need them to cook medium-rare, so a total of about four minutes
23:16OK, we get that caramelisation on the outside
23:19OK
23:20Charcoal is difficult to manage, and as soon as they forget for 20 seconds
23:24this beef will be ruined and they will need to start again
23:28This is the charring that we're looking for, OK
23:30Once we've got this colour all the way around, ready to go
23:33While keeping an eye on the beef, he'll also have to heat the two sauces
23:38This is a truffle sauce, we go with the demi-glaze
23:43Fresh parmesan cheese, really, really nice amount of it
23:46Oh, wow
23:47For a touch of decadence, the dish is covered in fresh black truffle
23:52Oh, my word
23:53It's an expensive dish, and I hope I don't need to waste a lot of black truffle
24:00It looks amazing and it smells beautiful
24:03I'm worried because that beef is really special and I don't want to mess it up
24:07You can do this, I'm going to make you proud, chef
24:10Across town in North London, Vito and OJ will be spending the day at Superwan
24:16This is definitely too cold for me
24:18It is not a warm day, but I tell you what's going to warm you up
24:20and that is a day in the kitchen of a Thai restaurant
24:24Let's go
24:25Go on
24:26Serving traditional Thai cuisine inspired by dishes from his childhood
24:31is owner and head chef Wichit Kongpun
24:35Ah, hello
24:36Hello
24:38My name is Wichit
24:39Do you like Thai food?
24:40I love Thai food
24:41You've come to the right place
24:42We have a lot of people coming today
24:44So let's go to the kitchen and let's see what we can do
24:47Let's go, let's go
24:51You need to laugh a lot in the kitchen
24:53but I am, yes, quite strict when it comes to producing food because it's got to be precise
25:00Hi, Vito
25:01Hi
25:02Welcome to our kitchen
25:03I'm so excited
25:05So you've got two dishes today to prepare
25:08Vito will be on starters
25:10He'll be making chef's signature chicken wings stuffed with Thai spiced prawn and chicken mousse
25:16which is served with aubergine larb, a Thai spiced grilled aubergine salad
25:21You need to prepare these two dishes at the same time
25:24So the timing, it's got to be very precise
25:27Chicken wings is one of the standout dishes
25:30I just love the complexities of the flavours and it's so labour intensive
25:35So we basically have to coat the chicken wings very nicely
25:40Now this one is going into the fryer
25:44While the chicken wings cook, Vito will have to quickly prepare the aubergine larb
25:49first by reheating the grilled aubergine
25:52Make sure that you go for about three to four minutes
25:57You don't want to get it too burnt because then it becomes a little bit hard
26:01Slice the aubergine in half and then you cut into three sections like this, across like that
26:07One, two, three
26:08He'll also have to fry chillies and heat up a tamarind sauce
26:13Oh, the smell is so good
26:15The larb dish is garnished with fresh mint, crispy shallot and the deep fried chillies
26:21This is going to be very, very spicy
26:23It's going to be quite spicy but very, very nice
26:27Finally, it's the chicken wings
26:30This is golden colour
26:31It's golden colour, if it cooks too long then it will be dry
26:35They are served with a chilli and tamarind sauce
26:39Place the chicken wing like that
26:40Wow
26:41You put a little bit of the chilli in there
26:44We love chilli
26:46Perfect
26:49Thank you, chef
26:50You're welcome
26:51Thank you so much
26:52Well done
26:53I am very, very excited and I'm very, very focused
26:57So I will channel all my energy, you know
26:59And I want to really do my best, I promise I will do
27:03Vito's first big task
27:05I have never done any of this before
27:08Is to debone and stuff 40 chicken wings with a Thai spiced chicken mousse
27:14That's my first one
27:16I'm so proud
27:17I would call this in Italian, il pollo gelato
27:20So it means like the chicken ice cream
27:27OJ, this is your station
27:29This is where I'll be
27:30This is where you're going to be
27:31You've got two walks to play with
27:34OJ will have the pressure of being responsible for one of Thailand's national dishes, pad thai
27:42So we are going to lightly fry this tofu
27:45Okay
27:47Give it a shake
27:48Yeah, give it a shake
27:49OJ's biggest challenge will be mastering the art of cooking in a wok
27:54OJ, have you been using this kind of wok before?
27:57No, we have a wok but I think the kids stole it and put it in the garden
28:00Yeah
28:01The secret is that the wok got to be really, really hot
28:04The onion's in
28:05And the onion in
28:06To cook pad thai in the wok is very challenging
28:09Make it like a scrambled egg
28:11Okay
28:12So you need to be very, very careful and very gentle when you cook pad thai
28:16And it can be burned so easily
28:18This is the dried shrimp
28:19Whoa, it smells like a fishing bait shop
28:22To create the perfect pad thai
28:24We are going to use these noodles, some tamarind
28:28OJ will have to remember the correct order
28:31So now it's time to do the tofu in
28:33Okay, the big boys go in
28:34Of all 11 elements that make up the dish
28:37Sauce
28:38And now you smell it
28:40Oh, that smells like pad thai, doesn't it?
28:41Yeah
28:42That absolutely smells like pad thai
28:43Now you smell it
28:44Pad thai is such an iconic dish
28:46Got to be quite a high standard
28:49How will I know I've done this right?
28:51You've got to have an instinct
28:53Okay
28:54That's how we work
28:55How many pad thais have you made in your life?
28:56Not many
28:58I don't believe you
29:00Oh, I love it
29:01The dish is garnished with chive stalks and banana flowers
29:05So banana trees, so these are the flowers
29:07These are the flowers
29:08Okay
29:11So OJ, this is our pad thai
29:13That is amazing, thank you so much
29:14I'll see you later
29:15You've got to try
29:17Before service begins, OJ has to get his hands dirty
29:23It's like mud
29:24Yeah
29:25What is that? Is that one of the tamarinds?
29:27Yeah
29:28I found a lump
29:29We are squeezing the tamarinds
29:30They've been soaked in water for a few hours
29:32It's one of the weirdest sensations ever
29:34Imagine dipping your hands into cold mud
29:37Never cooked Thai food in my life
29:39But the idea of making that pad thai, which is a famous beautiful dish, is amazing
29:46It's almost midday, and all across the city, restaurants are preparing for the lunchtime rush
29:53Okay team, service is about to start
29:55Yes, chef
29:56We've got 120 people in, so be ready and have fun
30:00Yes, chef
30:02You ready, babe?
30:03I'm ready, babes
30:04We've got this
30:05We've got this, we've got this
30:07Check on, the first one for you, one octopus on, please
30:11It's going in
30:13It's all happening
30:14Very nervous, I think after one or two I'll be fine
30:17Check on, one fugazeta, one octopus
30:21Oh lord
30:23Check on, Dominic, two espetinhos going on, please
30:26Yes, chef
30:29I'm feeling so excited, I'm pumped, I know what I'm doing
30:32At least I think I know what I'm doing
30:34As well as cooking the beef to perfection, Dom must also make sure the coals are at the perfect temperature throughout service
30:41So far, so good
30:43Check on, one more espetinho, one vieira, on, three choripan, three aceitunas
30:50Yes, I don't know what, yes
30:53Mutia's first octopus order is cooked and she now needs to master chef's intricate plating
31:00How long for octopus?
31:01Two minutes, chef
31:03It's very nerve-racking, but I'm trying my hardest
31:07White team, for those octopus, please
31:08Yes
31:10Finish with that one
31:11Yes
31:14It's my first one, is it okay?
31:16Yeah, I mean, it's nearly there, get in there
31:18Okay
31:19With the potato parmentier, a little bit less
31:21Less?
31:22More in the middle of the
31:23In the middle, okay, do the next one better
31:25Thank you
31:26Service, please
31:27This is not the easiest dish ever
31:31With Mutia's first dish going out to the diners
31:35Look at me, multitasking
31:37It's time for Dom to step up to the mark
31:40For the first of the day, make sure that it's spot on
31:42I will, I won't let you down, chef
31:44How long, Dominique?
31:45One minute, chef
31:46Thank you
31:48Everything's good, I feel like I'm under control
31:53Looking good, so let's finish with that truffle
31:58Little bit less of the demi-glace, please
32:01Less?
32:02Yeah, it's too powerful
32:03Okay, right, less, okay
32:07The pressure is so on, I'm juggling
32:09I've got my meat, I've got my sauce, I've got some oils
32:12I've just got to get it in the right order
32:16Across town, the first customers are arriving
32:19And service is about to start for OJ and Vito
32:25Okay, guys, OJ, first order, Victor, first order
32:29You have larb aubergine and you have one pih gai, please
32:32And then OJ, you have one pad thai, please
32:34One pad thai?
32:35Yes
32:36With Vito on the starter, he'll be first to serve
32:40We are ready
32:41Timing is everything, as he has to simultaneously cook
32:44his crispy chicken wings and the aubergine larb salad
32:48He needs to fry, he needs to grill, he needs to put things together
32:52Two dishes for Vito is not going to be easy for him
32:56I'm feeling good because at the moment I'm managing quite well
33:00What's first, what's second, what's third
33:02Keep it under control while the aubergine is there
33:07Vito, you forgot your sauce
33:09My sauce?
33:10Yeah, the larb sauce
33:14I forgot the sauce
33:16Over on mains
33:17In she goes
33:19OJ is about to get his first taste of cooking the 11 different pad thai ingredients
33:24in the ferocious heat of a professional wok
33:28There is nothing he can miss out
33:31Because if he moves away from his pan, then his pad thai will be burned
33:36Get the tofu in there
33:40It's getting burned now, you need to move faster
33:43OK
33:44Bean sprouts
33:45Ah!
33:46Yes
33:47Bean sprouts
33:48I think you need to throw this one away, I'm afraid
33:50Oh no!
33:52I think it's burned
33:53Oh no! Burned the first one
33:55It's burned
33:57So we start again
33:58We start again
33:59We start again
34:00OK
34:01It's tricky for someone who never cooked Thai food before
34:05Perfect
34:06Because I've got to move quick
34:07Now stop, carrot
34:09Carrots
34:10But it comes with experience
34:12He will cook 20 of these today, he will be perfect
34:16While OJ starts again, Vito's beginning to plate his first dishes
34:21The challenge is to make everything with a good quality
34:24but you have to make everything fast and then drizzle all over
34:27You need to work faster now
34:31I'm doing quite well, I think, I hope, honestly
34:35Ready, here
34:38I'm very happy with this, as a first time
34:41OK
34:42So ready to go
34:44Victor, we have another order of Labu Bajeen and Pee Kai, please
34:50I'm finding it so exciting, so interesting
34:53Honestly, I'm having so much fun
34:55Wow
34:57OJ's on to his second attempt at his first order of Pad Thai
35:01Oh, it looks lovely
35:02It looks like some noodles in a pan
35:04Come on, it's very good, actually
35:06You ready to plate?
35:07OK
35:10Some of these, a little banana flour
35:12Food is coming, food is coming
35:14Watch your back, man, watch your back
35:17How's it look, Victor?
35:18For the second one, after burning the first one, I think this one is better
35:26It's the chaos of it, it's absolute organised chaos
35:29because constantly you've got something burning
35:31and if you're not watching at any moment, then it all goes wrong
35:37Back in the city...
35:39So service, please, table 51
35:41...all 140 lunch guests are now seated
35:45OK, check some, please
35:47One espetinho, one octopus, please
35:49Yes, Chef!
35:50Yes, Chef, on it, Chef
35:51And the orders for Dom's beef skewers and Mutier's octopus keep coming
35:57One more octopus, one more espetinho, one burrata going as well
36:01Yes, Chef!
36:02Yes, Chef!
36:03This is stress, like I've never known it
36:07You guys got a total of five...
36:10Five octopus?
36:11...eats going on
36:12Oh, my God
36:13Mutier is beginning to struggle with the fierce pace of the kitchen
36:17Waiting for those octopus, please
36:22Let's go, a little bit less of the squid ink stew, OK?
36:26I'm still trying to get used to it
36:28Piños, one octopus, please
36:30Yes, Chef!
36:32On the other side of the kitchen...
36:34I need one asap on the pass, please
36:36Yes, Chef
36:37...Dom's also finding it hard to keep up with the volume of orders
36:42Dominic
36:43Yes, Chef
36:44I will say I need your dishes in two minutes, two of them on the pass
36:47Perfect, Chef
36:48If I'm honest, I don't know which two he's talking about
36:50Is it these two? Is it the two that I put on?
36:53Dominic, ready?
36:57Really good
36:58Again, a little bit less of demi-glace
37:01Demi-glace, OK
37:06Back in North London...
37:08Oh, mate, that looks great
37:09That looks really, really nice
37:11This is good!
37:12Come on!
37:13Strictly come walking
37:16...Vito and OJ are in the thick of it
37:18One larb of aubergine and one pikai and two pad thai, please
37:22Two pad thai?
37:23Come on, let's go!
37:25Guys, we need to speed up, these people need to go back to work
37:28Yes, Chef, yes, Chef, yes, Chef
37:29Thank you so much
37:30OJ is juggling multiple orders of pad thai over the ferocious heat of two walks at once
37:37Oh, I forgot to put the carrots in
37:39See, it's all gone wrong
37:40He said, well done last time
37:41Yeah
37:42I mean, I've totally forgotten to do something
37:43I need carrots in there, don't I?
37:44You need carrot now
37:46Go easy with the soy sauce
37:48Easy with the soy sauce
37:49That's enough
37:51This one done
37:53This one is ready
37:55Someone is getting very perfectionist here
37:57Someone is getting really, really good here
37:59Come on, OJ!
38:00Someone is really very good here
38:02Come on, pad thai's out!
38:04This is amazing
38:05I love the pressure
38:06Every time you turn one out, this lovely man says, that was great!
38:09You're like, there's like, your heart jumps a little bit, it's brilliant
38:13That is really nice
38:15Very artistic
38:19Obviously ready, wait
38:20We love sauce
38:22We do
38:24Stay in balance, yeah, like two dancers, you see
38:2825
38:29Ready!
38:30It's OK, I'm good
38:32I'm staying cool
38:33I'm having fun, yeah
38:35With OJ and Vito revelling in the fast-paced kitchen,
38:39back in the city, the lunchtime rush is finally starting to slow down
38:44Last check for lunch
38:45We've got two more going on of each, OK?
38:48Again, speak to each other, synchronise, please
38:52With two orders each for the same table,
38:54it's imperative Dom and Mutia communicate,
38:57so the food is ready at the same time
39:00How long, Mutia?
39:01Two minutes
39:02Perfect
39:03I've got so much respect for chefs, like, I will never complain again
39:07Ever
39:09They have such a hard job
39:10Are you ready?
39:11We're all good, bubs
39:13Oh, look at that tag team
39:15That's spot on, exactly at the same time
39:18Thank you so much
39:23Right, hang on
39:24How many fingers you got?
39:25I've got
39:26Oh my God
39:30I'm very inky
39:32Back in North London
39:34Ba-ba-ba-ba, ba-ba-da-da-da, cha-cha-cha
39:38Vito and OJ continue to thrive
39:41Here we go, last one
39:42Last one
39:43Make sure it looks good
39:50Perfect
39:55I love to see how you just dance, you know, it's like...
39:59Yeah, we dance, chef
40:01That is beautiful
40:04Ready to go
40:06Thank you so, so much
40:07You're welcome, you're welcome
40:09You're welcome
40:10We've done it
40:15For the four celebrities,
40:16their experience at a professional restaurant is finally over
40:21That was brilliant
40:22It was so fun, it was just so energetic
40:25There was so much noise, so much chaos
40:27I'm so happy I got through it
40:29I'm so happy I got through it
40:31But today was definitely hard
40:33Yeah, I'm tired
40:37Was that two hours?
40:38Because it felt like both 15 minutes and about six months of my life
40:41Both at the same time
40:43I do think I need to lay down now though
40:45I really love this
40:47Thank you
40:48I found this amazing
40:50I just love when people do things with love
40:52Sorry, it's happiness tears, no?
40:56Yeah
40:57So, good
40:58Thank you
41:00You are amazing
41:08This is an experience, guys
41:12Come on
41:14Let's get out of here
41:16I am spent
41:18I'm going home to buy a wok
41:29Welcome, not to the MasterChef kitchen
41:32but the MasterChef Street Food Market
41:34We want you to imagine you're at a food market
41:37with your own food truck
41:39What are you serving and why?
41:43At the end of this, three of you will be quarter-finalists
41:46That does mean that one of you will be going home
41:49Ladies and gentlemen, one hour, two minutes, three minutes
41:53That does mean that one of you will be going home
41:56Ladies and gentlemen, one hour, let's cook
42:08I'm feeling really good
42:10I've got a lot to do, but I think I'm onto a winner
42:16What's brilliant about street food is that you can experience
42:18all different flavours, different cuisines
42:20from all over the world in one place
42:22It's like the globe comes to you
42:28What are you serving, Dominic?
42:30Dom's Tasty Toasties
42:32We're doing some cheese toasties
42:34We're doing three different types
42:35We're going to America to do a Philly cheesesteak
42:38Britain to do a cheese and pickle
42:40and then Korea to do a barbecued chicken
42:43Wow
42:44Yes
42:45I understand that you once had a job in a fast food restaurant
42:47I did, but I was too much of a talker
42:50so I wasn't very fast
42:51and so they put me on the drive-through
42:53and then I slowed everyone down
42:55and I caused traffic jams all along the M1
42:57so I was then removed from my position
43:00You got sacked from a fast food burger joint?
43:03For being too slow
43:07I love what Dom's doing
43:08We've got three toasted sandwiches
43:10and there's melted cheese in every single one
43:12One is cheese and pickle
43:14He's made his own pickled onions
43:16and it's made up of four different cheeses
43:20The other one is American Philly cheesesteak
43:22and he's got ribeye there
43:24It's got lots of fat running through it
43:25which means it can't be served rare
43:27because the fat won't melt
43:28It's got to be at least medium
43:31I mean, what?
43:32Meat, onions, cheese
43:36Nah
43:37The Korean fried sandwich sounds fascinating
43:40He's making crispy chicken
43:42and he's making a chilli dressing as well
43:44He's got gochujang, which is peppery and smoky
43:48And he's got cheese going on that as well
43:51What is it with Dom and cheese?
43:53I mean, this is a relationship that's bouldering on obsession
43:57Bring on Dominic's tasty toasties
44:05So I feel like my food fits the brief
44:07because it's comfort food
44:09It's quick and it's filling
44:12I think that's what you really need
44:13Food that's going to make you full and keep you moving
44:19Mutia, what are you serving from your food truck?
44:23I'm going to do like a shepherd's pie but in a jacket potato
44:26Why have you chosen that?
44:27Because I just love jacket potato and I love shepherd's pie
44:31and I just thought it might go really well
44:34Is that beef?
44:35Yeah, it's beef
44:36That's a cottage pie
44:37It is, it's not...
44:38Because shepherds don't look after cows
44:40No, they don't
44:41You've got scotch bonnets
44:42I have, just to spice it up a little bit
44:44Is that you?
44:45A little bit of eastern spice and a little bit of British home comfort?
44:48Definitely, I think it's nice to put everything together
44:50and it's just comfort food
44:56The meat needs to be moist and tender and bursting full of flavour
45:00and that jacket potato needs to be soft all the way through and buttery
45:04Thank you
45:06If I can get this right and the flavours are tasting amazing
45:09I think it could keep me in the competition
45:11I'm praying for the best
45:14OK
45:15Good news is there's 35 minutes left
45:18The bad news is 25 minutes already gone
45:22I love street food, I love eating outdoors
45:24For me that's the point of eating, you know, get messy, don't sit down
45:27I always find sometimes sitting down in restaurants just a bit too intense
45:30So doing this is absolutely up my street, I love it
45:37So I am cooking for you Borg's Balls
45:40It's basically a sweet arancini
45:42So you've used risotto rice?
45:44I've used pudding rice
45:45It's flavoured with oranges and orange zest and a bit of orange blossom water
45:49So there will be an espresso chocolate dip and there's a berry coulis as well
45:52Wow
45:53And my daughter decided to make me Borg's Balls bags
45:56Fabulous, mate
45:57Yeah
45:58This sounds like a seller
45:59OK, good, for a second there I thought you were going to say this sounds like a terrible idea
46:02Sounds like a seller
46:03I don't know if the name would work on a food truck
46:05I think people might be a bit scared of that, mightn't they?
46:07You reckon?
46:09I like the idea of OJ's rice balls
46:12He's using rice that you make for a rice pudding and he's sweetened it slightly
46:17If he doesn't cook the rice properly, we're in trouble
46:20Undercooked, it'll be really, really hard
46:22Overcooked, it'll just be really, really gluggy
46:31I've chosen to make this kind of food because it's very my family style
46:35And it's also very Naples, Amalfi Coast
46:38Oh, I cannot wait to prepare and eat at the same time
46:45You're from Campania
46:47Yes
46:48And they have a lot of pizza on the street
46:50Do you like street food?
46:52I love street food
46:53If I should decide to have something related to food, I would probably have a street food truck
46:59And where would you have it?
47:02On the Amalfi Coast, and while you eat, you look at the beach
47:06Vito is going completely Italian
47:08Three completely different dishes
47:10We've got a deep fried mozzarella bread
47:13It's going to be crispy but good and tasty
47:18He's got a stuffed courgette you put in the fryer
47:21Boom, it comes like, you know, a little cloudy, very light
47:25It's just so beautiful
47:26And I fill with a little bit of ricotta in, you know?
47:29It's so good
47:30It has to be golden
47:33Not yet
47:35Oh man, that looks beautiful though, look at it
47:37Yeah, but this was raw, look
47:39Oh, OK, that's not so good
47:44Then we've got a fried pizza
47:47So it's like a baby pizza, and after we put the tomato on top
47:52This could be delicious, but there's lots of frying going on here
47:56I hope it's not all too greasy
47:59I will give my best as always, and I will do things with love
48:04Some good smells in here, you've got ten minutes
48:07Ten minutes, please
48:11I'm running out of time, I gave myself far too much to do
48:18You have just three minutes, guys, three minutes
48:21Three
48:29Three
48:33That's it, time's up, time's up
48:35Well done, guys
48:40Just so fun, isn't it? Just so fun
48:44Dominic, come on
48:48First up is Dominic, who has served a trio of cheese toasties
48:53A crispy Korean chicken toastie with Swiss cheese and a spicy Korean gochujang sauce
49:00A UK-inspired cheese and pickle toastie with four different cheeses and pickled red onions
49:07And an American-inspired Philly cheesesteak toastie filled with rib eye steak, fried onions and mozzarella
49:15And on the side, a Bearnaise sauce and a Korean barbecue dipping sauce
49:20I think this is great, it just looks like a food truck takeaway
49:29The Korean one, crispy chicken, lovely crispy bread, soft sticky sauce on the outside
49:36Sweet but chilly hot at the same time
49:38Cheese and pickle sandwich, the pickles are fantastic
49:41Because they're sharp, which help to combat all that cheese
49:45I'm really, really impressed
49:47And I would go back to Dom's and I would have another toasted sandwich
49:52The Philly steak, steak really well cooked
49:55You put a load of pepper in there, offset by the sweetness of the onions, if that wasn't enough
49:59Let's sling some mozzarella in there as well
50:02You're going to get knee-deep in that because it's just fabulous
50:06Thank you very much
50:08I'm so chuffed, I'm chuffed that I finished
50:11But I'm even more chuffed that John and Greg loved the toasties
50:17I just, I'm blown away by that
50:21Hello
50:22Mutia has served a jacket potato with a cottage pie filling
50:26Flavoured with scotch bonnet chilli, topped with cheddar and mozzarella cheese
50:39I'm really happy to tell you the potato is cooked all the way through
50:42It seems to me like you've used about a kilo of butter in there as well
50:45That's melted into it
50:46Your beef is soft and it's rich and there is a chilli heat emanating from there
50:51We know this stuff sells because there are lots of food trucks doing it
50:54I think yours is done very, very well
50:57Lovely beef mince and vegetables
50:59Lots of salty cheese, which is good in different types of cheese
51:02I really like the flavours
51:04But is it enough? That's my question
51:06Yeah, I hear that
51:09I'm feeling good, but I feel like you just, yeah, you just never know
51:14Oh my God
51:16It's kind of hard to know what's going on in John and Greg's head
51:19But, I mean, they both give me great comments
51:24OJ has served sweet arancini
51:27Deep fried balls of pudding rice flavoured with orange blossom
51:31Espresso chocolate dip and a berry coulis
51:36Very nice picture of you
51:37Thank you so much
51:38Thank you very much
51:44I like the texture on the outside
51:46You use pudding rice
51:47Pudding rice goes nice and creamy
51:49It hasn't quite gone creamy enough
51:51The inside for me is a little bit dry
51:53And we don't have the flavour of orange
51:56I'm enjoying both dips
51:57The chocolate one particularly because it's got a bitterness
52:01The raspberry is sharp
52:03That is sweet
52:04It's almost like a raspberry jam
52:06I am enjoying this
52:07You could have done a lot more
52:08I think you actually could have stuffed something inside of them
52:11You know, that jam or that chocolate could have gone inside
52:15Deflated, really deflated
52:17It's such an emotional high being in that kitchen
52:19And then the not particularly positive reaction to what I made
52:27And you're like, ugh
52:30Finally, it's Vito
52:32Hello
52:33With his trio of Italian fried street foods
52:36Mozzarella fried in breadcrumbs with a green olive dip
52:40Courgette flowers stuffed with ricotta then deep fried in batter
52:45And a fried pizza topped with a tomato sauce, basil and anchovies
52:55Your mozzarella in the crispy coating here is lovely
52:59Crunchy, not at all greasy
53:01You then put the salty olives and the tangy basil as a spread across it
53:05It's absolutely delicious
53:07Your little courgette flower ball, creamy, a little bit salty
53:10This is unmistakably the flavours of the south of Italy
53:15This is wonderful
53:17Thank you, thank you so much
53:19The little pizzetta which you fried in oil is not greasy
53:22It's lovely and creamy and rich with tomatoes
53:25But the saltiness of the anchovy right at the last minute
53:27Just takes the whole thing up
53:29I think they're three delicious little morsels
53:31There's a huge amount of work here and I like it a lot
53:34Thank you so much
53:35Could you give us a little celebratory dance because we loved your food, go on
53:46I feel overwhelmed
53:49And it was honestly so amazing, so good
53:52Because I was really putting all myself
53:56Honestly, I'm very, very happy and so satisfied
53:59About the feedback from the judges
54:04Great round with some really great cookery
54:06I mean, there were some absolute brilliant showstoppers there
54:09We've now got a job to do
54:11I've got two people here whose food I thought was absolutely fantastic
54:17I really like Dominic and his array of toasted cheese sandwiches
54:21I thought it was just outstanding
54:23Dominic's got himself a place in the quarterfinal
54:26And the other person who's got a shoe in
54:28Oh, mate, it's our Italian dancer
54:30Vito's little fried pizza, that lovely fritter with the courgette flowers
54:35And then that little toasted mozzarella sandwich
54:38What's not to like?
54:39Vito goes through
54:40One quarterfinal place left
54:43Muchia made fake potato with cottage pie
54:46Really lovely potato flavoured butter
54:48The beef mince was delicious
54:50I'm a little bit concerned about the ambition
54:52But it was done very well and it tasted very good
54:57OJ made for us sweet arancini
54:59Nice crispy outside
55:01The issue was there was no flavour of orange, unfortunately
55:03And the inside of those arancini were dry
55:06I can't say I didn't like it
55:08I think just with a little bit of posh and desire
55:10It could have been so much more
55:13I want to prove that I can make food they want to eat
55:18And I absolutely can do that
55:20Or maybe I'm just a rubbish cook and I need to realise it
55:24Why are you nodding?
55:26I'm very 50-50 about staying
55:29I don't know
55:30I don't feel as confident as I was before
55:41Some fantastic food
55:43Some real courage and great adventure
55:45That's what this competition is all about
55:47It's been a difficult decision
55:50But sadly, one of you is leaving us
55:56The celebrity leaving us is...
56:03OJ
56:04Thought so, thought so
56:06Listen
56:07You guys were amazing
56:09Loved it, loved it, loved it
56:12OJ, it was great to have met you
56:14Sorry to see you go
56:16Love you
56:17Thank you so much for all the advice
56:19See you later
56:22My MasterChef experience, I would summarise it as this
56:25Cook, cook, cook
56:26Cry, cry, cry
56:27Goodbye
56:30I've loved every single moment
56:32But it is tinged with sadness
56:33And I'm sad my journey has ended here
56:37Well done, you three
56:38Celebrity MasterChef quarter-finalists
56:41Can you believe it?
56:43Quarter-final in MasterChef
56:45I honestly cannot believe it
56:47The feeling is like, you know, it's not real
56:49So I'm like pinching myself
56:51Like, is it true?
56:52This is amazing
56:53I never thought I'd be here
56:54So I prepared myself and was like
56:56Oh well, it's fine
56:57I'm gonna go get my nails done tomorrow
56:59But it seems like I'll be here again
57:01Oh my God, I am blown away
57:03I've had the best day
57:04It's been so much fun
57:06And I just can't wait for it to continue
57:13Next time
57:15It's the quarter-final
57:21And Vito, Mutia and Dominic
57:25Look at that colour
57:26Are back to fight for their place
57:29It's so exciting
57:30I know
57:33The first bite slightly disturbed me
57:35That is a very, very colourful, creative plate