Contestants are put to the test by Marcus Wareing with a 15-minute race to perfect calves’ liver and a rich bordelaise sauce. Will they triumph or will the pressure cook them?
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[Music] 48 chefs from across the UK are putting their reputations on the line in a bid to become professional MasterChef Champion another six hopefuls are competing to impress Judge Greg Wallace renowned Chef Monica GTI and Michelin start Marcus wearing this is one of the most significant things I’ve ever done in my career I’m super excited to be here today this is where I test myself I don’t want to mess this up now that the time come I think I’m ready for the competition but when never can you be ready for a competition like this these chefs are going to have to hold their nerve and really show us something special the risks are high but so are the [Music] rewards chefs we’ve got six chefs outside waiting to start their master chef competition first of all they’ve got to face the skills test three of them Marcus are going to face a test set by you Monica three of them are going to face your skills test what are you going to ask them to do I would like our chefs to prepare and cook these beautiful razor clums and serve it with a sauce of tomatoes Capers and shalot I have no idea how you prepare a razor clam I hope our chefs know how long they going to get for this our chefs have 15 minutes show me please how this is done so most importantly is rinsing them first just to get rid of any excess sand so if they don’t rinse them properly we could get gritty clams yes I think there’s a big possibility that these Three Chefs may never have used braer clams before really so I’m just chopping up some garlic I have a shalot here as well and this is just to sort of cook the the razor clams in couple of bay leaves some thyme sprig of rosemary got our razor clams okay go into the pan splash of white wine you’re just going to cook it for like 30 seconds no more I’ve never cook razor clams if our chefs haven’t is there any real dos and don’ts you overcook these and they’re going to get really tough like rubber to cook a razor clam and keep it tender that is a skill in its own right I’ve stange my razor clams through a muslin cloth and a colander okay so it’s nice and and clear cuz I want to use a little bit of this cooking liquor in the sauce are there any bits of this clam I need to remove yes you see here this is the main part that we keep you can also sort of cut this piece off here uh and after that this has a lot of sand and it’s the innards of it the main parts that you want to take are these okay definitely don’t use that black be no no no I think if a chef has never cooked graer clams before they could struggle with what bit you can eat and what you can’t eat and I think it’d be such a shame if if our chefs used all of the razor clam in the dish cuz we couldn’t eat the dish so I’m just going to cut my shalots and and prepare the Tomato which is all going into the sauce so in with the chopped shots first garlic goes in got some butter okay I’m going to use some [Music] Capers touch off this cookie liquor through it Tomatoes go [Music] in parsley [Music] if you boil and boil and boil this sauce the tomatoes break down the razor clams will become so tough and I think sometimes the simplest things in cookery the hardest to get right and that’s it it’s done those clams take no cooking at all do they the more you cook these the tougher they’re going to get [Music] that’s it that’s my razor clam dish served with a tomato Caper and chalot sauce very elegant this looks simple but it’s a very very difficult dish to do I really hope they’ve got a gentle touch should we get them in yeah Ranon is a 20-year-old Chef depart in a fine dining Hotel restaurant in Lincolnshire [Music] I came here 3 years ago as an apprentice and I absolutely love it it’s amazing I think pastry is my passion it was sort of more of a hobby when I started work I found out that doing it for work is almost not a job to me so I enjoy it so much love pastry I’ve only just started my career but I feeling fresh trying to take everything get a load of knowledge the thing that excites me the most is cooking for the judges just having their reaction just having the smile on the face when they taste your food would be incredible ranan welcome to Master Chef you look like a chef you look like you mean business I do mean business good good cuz this is the skills test and this one was set by Monica ranan I would like you to prepare and cook the razor clams serving it with a sauce made with the ingredients in front of you how does that sound good yeah yeah clean razor Clans before I haven’t no you’ve cleaned a shellfish before though I have yes yeah muscles what have you yeah very similar okay you will have 15 minutes good [Music] luck so what are we doing there just rinsing off the uh dirt from the clams what sort of sections have you worked on um so I’m mainly pastry based oh but I’m trying to push myself to learn razor clams learn razor clams [Music] exactly you’ve had 5 minutes okay you got you got 10 minutes [Music] left how long have you been a chef for uh 3 years in total now enjoying it loving it loving it [Music] how will you know if those Rosa clams are cooked properly um just by the touch really so to me they feel fine so is it just to finish your sauce now and serve yes yeah okay 5 minutes left Chef [Music] please what’s the plan with the clams something thinking of putting my sauce into into the clams and then finishing off the just seasoning of the clam any trimming no maybe that wasn’t a trick question I was just asking [Music] no are you done done I’m ready we had 30 seconds left okay thank [Music] you razor clamps are full of sand you know so rinsing them one by one under a tap is not going to remove all that grit and that sand you need to get them into a bowl of water toss them around you have served them with everything intact so you you’ve got the intestinal shoots you’ve got all the sandbags in there and actually when you put someone here you can still see all the sand on here that hasn’t come out of of the razor clam so that’s not edible the razor clam has had too much cooking and it’s gone a little chewy and rubbery you’ve got a sauce that’s got big chunks of tomato big chunks of shalot and taste mostly of wine there’s no stock in there you threw the stock away this obviously has a work cuz you just didn’t know how to do it best way to describe what you have here ranan is that it’s like cooking a whole fish with his gills and its guts still in it that’s the equivalent of what you’ve done there I like the fact you didn’t know what you were doing but still gave it a shot you solded on and got through and you gave us something okay it’s not great it shows a lack of experience but I think there’s something about you and you’ll be able to pick up as you go you’re going to have to ranan thank you thank you very much we’ll see you in the next round off you go sh thank [Music] you I found that hard very hard I do think I’m quite resilient I think I can bring this back now uh it’s not the best start but we’ll see what I can do now next to face Monica’s test is 20-year-old Avage Who currently works as a chef to party in a three rosette restaurant in Yorkshire I’ve been here 2 and a half years came straight out of college I’d say find out high standard kitchen is the best way for Chef to learn ever since I was about 13 I’ve always wanted a star I’ve never wanted nothing but the best I don’t think I’d be a to work in an office just get so bored of just typing away all day kitchen Le she doing something new every day I’d say I’m fairly comfortable across the whole kitchen and I’m prepared to do whatever’s needed so yeah I’d say I’m ready a what I would like you to do is prepare and cook the razor clams served with a sauce using some of the ingredients in front of you yep you have 15 minutes off you [Music] go you’ve cooked razor clowns before rage yeah we had them on the menu about 6 months ago brilliant and why are you a chef when I was young I’d be in the kitchen with my granddad and uh whilst he was cooking he’d be showing me things how old were you when you started cooking with Grandad uh I was about eight the clams are in the pan cookie what’s what’s your plan I’m going to do a just simple porched razor clams and then I’m going to go for like a tomato sauce using the [Music] cers you are halfway tell me what it is you’re you’re doing here please uh I’m just trimming off the bottom part of the clam of which uh has all the poo [Music] what have you got left to do uh I’ve just got to start [Music] plating right your time’s up I’m pleased you’ve just trimmed the the edible parts because anything else would have been full of sand because you need to remember to really rinse those through before we cook them you’ve cooked those clams well they’re a good texture they’re not overcooked not undercooked you’ve cooked them your sauce is a bit chunky you flavored it you seasoned it it’s not particularly refined but it is not bad I don’t think much of your sauce tomato skin roughly chopped tomatoes roughly chopped past roughly chop shalots but the razor clam is nice and tender for a young Chef it’s a pretty good start here you know you show a lot of potential in what you’ve given us so far Avage thank you Chef off you go thank [Music] you I think I rushed into it a bit too much I’m going to bring this back very confident with me signature dish [Music] originally from Israel 33-year-old Aviv hello hello hello is now head chef at a bar restaurant in North London I became a chef out of a necessity to make money I was a punr musician came to London around 12 years ago with my band we kind of suck we didn’t really make it so as you can see that that’s not my profession anymore so I started working at a few gastropubs around Camden my style of cooking is is a Viv style of cooking there is no like boundaries or limits to what I do I do keep everything in the sense of like more sharing kind of tapy happy Cuisine I am really excited actually to compete I would love to bring some pride you know for my Cuisine for Israel achieving World recognition that’s what I want to do you prepared Riser Clans before never in my life okay well 15 minutes of Eve off you go [Music] yes you got a Bott of wine in there Chef yes so I’m not very confident with this kind of food but uh going to do my best what is the most important thing when when cooking clamson probably not to overcook them not to make them like very uh chewy and and stiff you have 5 minutes left so now what are you going to do with those clams right I’m going to turn them off the S because these are probably not nice to eat good boy just like pass them a bit on the on the J cloth got one minute to go you done wa just in the nick of time [Music] rule number one any shelfish you need to wash them uh thoroughly before we cook them I like that you opened the clams up and then noticed the sandbags in it that you shouldn’t keep on there so you you trim them off that’s a very good thing to do especially since you’ve not prepared them before the CL hams are cooked they’re cooked properly your sauce is very very salty and I noticed you didn’t taste it at all I’ve not tasted it of if because I don’t particularly like the cross contamination you’re rubbing them with a cloth to take off what is effectively the slime in the guts from the bag that you removed shellfish is dangerous and you need to be very careful how you work with it we got a big round coming up it’s your own food personally I’m looking forward to that okay we will see you then thank you thank you very much thanks a off you [Music] go it’s insanely hard it’s insanely hard for anyone I mean to be under that pressure I found the comments very helpful these kind of things build you up I mean I’m going to do it better next time right we’re well underway Three Chefs have attempted your skills test with varying results Marcus your turn what are you going to get them to do pan fried carbs liver borderl sauce served on toasted Brios borderl sauce sauce from Bo Oro right red wine yep and finished with bow marrow how long you going to give them 15 minutes this is a kind of dish I would order a delicious so this dish is really all going to be about getting the sauce underway want the bacon lons first so you want all of that flavor to come out of the bacon before any other ingredient goes into the pan gotcha just going to slice up some garlic now I’m going to put the garlic and the shot into the pan just want to put a bay leaf in there some th leaves Brios onto little gridle pan cuz this is what the cars liver is going to sit on Brios is a bread that has so much butter content and it’s colored up very quickly so our chefs need to be very careful when they do this Brandy goes in Cy okay alcohol’s burnt off I’m also just going to put in a little splash of Port we’re playing with big big flavor here aren’t we now for the red wine from Bordeaux any classically trained Chef is going to know a bord LS right absolutely what we want to do now is turn the heat full on and let that reduce right down to the really nice and sticky what we can do is prepare our other ingredients Brios comes off I’m going to pop it straight into the oven because I want the Brios to just slightly dry out a little bit if I left the Brios as it was it would just go all soggy and wet and just break out into the dish the sauce let’s come right down and then we just pour a little bit of our reduced stock onto there just turn the heat right down you haven’t left that sauce since you started your focus has been completely and utterly on that pan in my opinion the sauce is the dish now I’m just going to finish the sauce with the sliced bow marrow lovely just a little bit of chopped [Music] parsley that’s the sauce pretty much just going to sit there on a very low heat ready to go now we need to get going we’re going to just gently flour the CV’s liver seasoned flour so it’s really important that you get a lovely coating on the outside of the liver so that that all the flavor stays within here we go it only needs minute minute and a half in the pan it’s not going to take very long at all is it tricky cooking a piece of thin CV lemon because it looks thin you you know it will cook quickly you got to get the temperature right because it will firm up and you might think it’s actually cooked but it can still be quite under the only way you’re going to know that’s cooked is just by touching [Music] experience okay now I’m ready to [Music] plate and there we have it pan fried Carl’s liver borderl sauce toy prios that is beautiful isn’t it great challenge for our chefs it’s all about the sauce it’s all about the cooking of the C’s liver but that’s that sauce has got to be big and bold and brave and it’s got to have lots of flavor let’s do it first to face Marcus’s test is Austrian born Nina who works in a hotel restaurant in Nottingham because I was born and raised in Austria my style of food is very much like influenced by it which means basically we have a lot of hearty stews and fickle I try to use those really dishes that are pretty very really old probably few hundred years bringing back in a modern twist the reason why I decided to enter Master Chef is simply because I just want to show that everyone can be a good Chef what I learned is you have to push yourself and stand up for yourself hello Nina hi nice to meet you what I’d like you to cook for us is a pan fried car cver Serv it with toasted Brios and a borderl sauce mhm and have you ever made a borderl sauce not really okay do you know what it is I think it’s a red wine reduction sauce oil is wine 15 minutes off you go okay what are you starting first the saws first because the liver has to be kind of pink how long you been cooking I’m cooking for 30 years now see you were five no I’m 30 [Music] why did you become a chef in my family many generations are chefs your parents are they chefs my grandma and my grand Grandma did you meet your great-grandmother yeah my mom died when I was 5 years old so I was staying most of the time with her she gave me a carrot when I was like 5 years old a carrot peeler yeah didn’t went so well I peeled my fer off with it basically you’re halfway okay so you’ve got 7 minutes [Music] left tell me about the flour around the liver why did you do that to prevent it from sicking you’ve got three minutes Nina okay you going to get it done yep [Music] Nina you’ve only got just over a [Music] minute well done just in time yeah thank you [Music] I think you cook the liver very well you cut it into pieces you flowed it you seasoned it and we’ve got a dish here that’s definitely worth eating well done thank you very much it’s a red wine sauce that needs big body in it so you need more red wine you could also use the Brandy to Flame at the beginning and your mushrooms need to be in the sauce having said that I really really enjoyed that I think you have a fabulous approach to the kitchen I can’t wait to try your next dish Nina that’s really nicely cooked liver pink inside with a color on the outside and a sauce that’s starting to develop some really good red wine flavor this is a job well done thank you very much your sauce making was a bit back to front um I mean you started really well but then you added the butter and the marrow very early add the fat in the beginning it doesn’t then emulsify into the sauce but the flavors you got through the sauce it tastes delicious we’ll see you next round thank you next round thank you very much didn’t expect that I know I got positive comment but I want to do better and show them that I really know what I’m doing basically so we go forward next is James a 30-year-old head sherf working in a cafe style deli in London so the food that we do here is a California style with my Twist by background is modern European bringing my own Vibe here my own creative dishes service it’s kind of like being an artist when you have a blank canvas and then you have to draw something so it’s like a chef when you have a blank plate and you got to be creative and coming up with ideas so that’s what I really enjoy I’ve been working hard for the past couple weeks doing all my training on classic French recipes and pestering my shfs in the kitchen so like entering a competition and anything does come up I can be able to deal with [Music] it James you going to have 15 minutes off you go so what do we start we’ll start with the sauc did you go to college um yes I did yeah and what made you become a chef my mom wanted me to be a policeman the guy that was supposed to take me on board wasn’t available he went on holiday so uh my friend started to become a chef so I said I’ll join you so you could have been a copper and now you’re a chef that’s right yeah how’s the sauce coming up I’m just adding in the the jeice they add in with the red [Music] wine you done much sauce making not really [Music] no you’re halfway you got 7 minutes [Music] your liver is nicely cooked you happy with it I say I could do a little bit more cooking go on go you got some minutes so right let’s get it all on a plate now shall we well done James you’re in time well done thank you you can start breathing again now Chef definitely [Music] can I think you’ve done a very good job but your sauce making is all back to front and you don’t put alcohol into a sauce after the stock you put it in during the cooking of the shalots the garlic the bacon so that it it burns off the alcohol good color across the top of your liver I love your sauce and definitely You’ got the fruitiness of the red wine I’m really pleased you put the bow marrow through so not bad at all James thank you the liver it was good to see you put it back to to cook when you found that it was slightly under it’s Rich it’s it’s tasty you got the mushrooms and and the bacon running through it so yeah I’m really pleased well done thank you very much the sauce is missing Brandy but it’s still a very very tasty sauce with a beautifully cooked piece of liver need to just home in on those Source making skills well done we’ll see you in the next round shall we thank you y cheers Chef thank you the first time I ever felt like that I was so nervous at the beginning but I’m extremely happy that I got positive comments from the judges [Music] last up is 22-year-old Tom senior Sue chef at a fine dining Pub restaurant in lbur being Chef’s amazing you have to be crazy to do it but it’s a lot nothing else if you don’t love the industry then you will never ever succeed in it if you want to get to the top You’ really got to sacrifice everything I’ve always had high standards everywhere I’ve Works been an established restaurant with either AA or Michigan I think my style is quite quirky and just different very natural but seasonal when I was younger you used to take criticism to heart but when you get older and a bit more mature you just realize that they’re doing it to teach you and for you to learn and once you’ve something like that’s happened you’ll never do it [Music] again good to meet you Tom thank you and you you look very nervous I am yeah you cooked some car Li liver before yeah good and you’ve made a borderl sauce yeah 15 minutes Tom off you go what made you become a chef honestly I didn’t do too great at school so I didn’t have a lot of options to do really so I had a good guy at it and went to K in college and just really enjoyed [Music] it are you feeling better now you’re cooking I still feel a little bit nervous standing next to you3 is one of the most nerve-wracking things I think I’ve ever done what sort of food are you cooking at this restaurant well it’s on a farm so we use a lot of like we grow around vegetables and RAR and animals and stuff so you are halfway okay Tom so you got 7 minutes left anything else going to go into it should have put petta on so I need to get some petta funny what nerves do too a it yeah so what are you going to do now then do it in a separate pan drain them off then add them to the sauce five minutes left Tom [Music] 2 and 1 half minutes Tom yeah Tom about a minute ago Chef what do you need to do please uh just pass off The Panetta through the sauce come on [Music] in is it okay yeah I’d say so [Music] all done time’s up thank [Music] you I flowed my liver but you didn’t without the flour there’s a possibility that a lot of the moisture and the flavor can run away okay the sauce is missing Brandy the bone marrow was there to enrich in the sauce you could also use the Brandy to Flame at the beginning you’ve got a really good Rich red wine flavor running through your sauce which is good the parts of your liver that are nicely cooked and the thicker part of it it’s just a little bit on the underside but overall there is a dish there that that that we can eat I like the thin bits of the liver they’re perfect for me the fat bits are a little under your Brios for me slightly over I’m getting bits are dark bits the sauce really liked the fact that you realize it was missing the lons and then making the effort to to get them back into the source you were so nervous and I think you you’ve given it a good go Tom thank you Tom pretty good start look forward to seeing you in the next round thank you very much [Music] cheers it’s a lot harder than I ever thought it was going to be yeah I think they can see some there it’s a bit of potential maybe hopefully There’s real promise from the Three Chefs that cooked your liver The Three Chefs that attempted your razor clams serious question marks two of the chefs managed to to cook the razor clams but only one of them was edible and then the source making uh leaves a lot to be desired I was very happy with what I had I thought the chef’s all delivered cooked liver all edible all with sauce all with Brios that’s all one can ask for I think the signature round always tells us a little bit more about about them let’s hope they’re [Music] good welcome back to our kitchen this time you’re cooking a dish off your choosing your signature dish this dish is going to show us a little bit about you and who you are and I’m very excited to see what it is you’re going to cook for us 1 hour and 15 minutes to cook your signature dish at the end of this three of you will be leaving us chefs let’s [Music] cook I’ve been cooking from a very young age always love being in the kitchen I need to now show them what I can really do show them that my age will not affect my performance what are you cooking for us so I’m doing pan fried Lamb with different textures of cauliflower I’ve also got a red current ju and with a potato fondant listen I’m really intrigued because your love is pastry yeah so tell me why we’re not getting a sweet dish from you I want to impress without using my pastry skills first I didn’t think in the time that I had I’d have enough time to do a proper pastry dish you looked a little bit down in the last round what did you say to yourself how how how are you feeling I told myself to forget about it to learn from it and to now show what I really can do good luck thank you lamb she’s taking it off the bone so she has to be very careful that she doesn’t Scorch the meat too much love the idea of the cauliflower puree burnt cauliflower you got to be very careful it’s not too Burns you want to make sure it’s just right otherwise it’s going to get really bitter Lamb with cauliflower works very well and I think it can take a bit of sweetness but I’m not sure the red currant Jew is the one that that you want to add into this dish only thing I have to prove today is that my food tastes great and looks great and that I can do great things using very simple and humble ingredients hey B how how are you doing I am better now thank you what are you going to be making for us today I’m going to be making a tenderloin of lamb seasoned with Russel canut Moroccan spice mix garnished with bit of lamb sprit Breads and a salad made of chopped lamb kidneys Jerusalem MTI pure and it’s going to be finished with the lamb jeuk what’s the inspiration behind the dish my father is a meat supplier back in Israel and he used to take me to this like real meat restaurant and they have the most amazing lamb sweet Birds on a skew and this flavor is like in my palette for the rest of for the rest of my life [Music] I really like the sounds of aviv’s dish using ran n and the lamb off the lamb sweet bread needs to be cooked just right Jerusalem arti choke needs to have the maximum amount of flavor it need to be smooth and velvety I had anywhere to be concerned is possibly the use of the red wine very few chefs have managed to pull off a good red wine sauce that’s worked well with lamb working at my current place we kind of focus on quite simple dishes with bir with flavors and that’s how I came up with my signature dish so today I’ll be doing sea bream that’ll be marinated in black garlic butterf fried spicing broccoli that’ll be coated in seasoned flour spinach and avocado puree Brown shrimp and the tomato salsa this sounds experimental to me so this is my idea my creation trying to create my own identity I don’t want to be like the rest I want to be bit different and yeah come up with my own Cuisine hopefully wow wow really yeah James I’m very curious thank you very much good luck thank you black garlic is a big strong flavor what I don’t want is for the black garlic to overpower that beautiful piece of seab bream I think there’s another thing on this dish that’s quite unusual and that’s the avocado let’s just see how an avocado will work with seab bream that’s got a lot of black garlic going around it [Music] you’re halfway chefs Tom’s dish is all about variety of different cabbages done in many many different ways we have little points of difference with the bacon and the muscles and the Cod itself is wrapped in cabbage leaf as well so this really is a cabbage dish with the addition of cod I like cabbage yeah you can’t beat cabbage I really love this dish for me it’s seasonal on a plate this is my style down to a tea really how many different types of kale and cabbage are you doing roasted hipy cabbage white cabbage some pickled white cabbage as well tender stem broccoli and kale is it because of where you’re at where you’re surrounded by farm and you’re using the vegetables from from yeah like when you’ve got a mass amount of different cabbages in the field they need to use it up so Tom you’re cooking the fish in the Cabbage yes how do you know that the fish is cooked properly I’ve got a time for it but obviously each bit of cod’s different so until we’ve cut into it risky yeah very risky good luck to you thank [Music] you I love this dish quite a lot it’s like my baby basically it’s a very traditional Austrian dish it’s quite old and I just want to change it bring it back in a mod way so everyone can enjoy it as I did what are you making it would be a herb and potato crusted beef talin apple cider and horse Vish reduction then we have a vegetable Ruby Cube did you say potato Rubik’s Cube yeah root vegetables Rubes Cube so I will cut them like cubes I’ll pickle them and then put them back together why do you want to show us Austrian food because every time you say Austrian food everybody thinks schnitzel and stuff like this but there’s more to it how do I say good luck in Austrian fil look F thank you [Music] okay she’s making a potato puree and then spreading it onto a tray and baking it and then she’s taking that and wrapping it around the beef really interesting idea I’m curious whether it’s going to remain crispy Nina is planning to make a Rubik’s cube out of root vegetables they’ve got to be cut beautifully well it sounds like a very interesting dish and I’m intrigued by its presentation it looks like Nina has dropped her tray of of the potato TW that’s going to cost her some time to try and make this again I slipped and it landed on the floor but I have a backup I want to prove that I’m not just a young lad with the big head I want to see how good I actually am I don’t want someone saying after Saturday night service oh you’re good at cooking you I want to see if Idols can say it to me what is your dish saage roasted halber mot sausage which is a French smoked sausage white fish sauce diced vegetables coriander oil and salty fingers salty finger yeah is that what we get afterwards or or no it’s the oh a little sea egge do you serve that fish with that sauce in the restaurant you were no not at the restaurant no so this is purely what you love to cook and eat this is purely what I love to cook and eat so what do you want now Smiles on your faces about the dish you happy Marcus I’m very happy as long as it tastes good that’ll make us happy thank [Music] you when halit is cooked beautifully it should be wonderful and golden and it just bakes away it’s a beautiful meaty fish the cream sauce with the m is got a real good depth of flavor works very very well with Fish And especially if you’ve got a little bit of spicy pork sausage running through it too chefs you have 3 minutes to go you’ve got to start plating up [Music] now you have one minute left 30 seconds Nina you got to get something on a [Music] plate that’s it stop your time’s up stop first up is James whose signature dish is pan fried SE bream with black garlic marinade topped with brown shrimp and tomato salsa on a bed of spinach served with avocado puree buttermilk fried broccoli and rape seed [Music] oil the fish has caught around the edges where it’s quite bitter doesn’t look appealing it’s been burnt and I find it quite underseasoned as well the the way it’s been served with the salsa on top of the fish the oil is just poured out so don’t find it really greasy I like the black garlic sweetness but I’m also getting a taste of burnt I like your avocado mousse there’s a sweetness to it I like some of it not all of it I do like the light avocado the salsa brings the freshness to the dish it’s not fine dining and it’s not refined and you’re going to need to do that if you push forward in the competition [Music] a little bit disappointed the fish I could have done better but it was fun nerve-wracking but fun Avage has made pan roasted halibut served with smoked morto pork sausage diced vegetables salty fingers a white fish for mooth sauce and coriander oil I quite like that my friend it’s quite pretty the fish is beautifully cooked the the mous sauce it’s cream it’s classical it’s simple in its complexity the vegetables I I was looking at them and I thought they may be just a little bit on the undercooked side and they’re not it’s not very inventive in in many ways but you’ve used the ingredients very very well I’m really really enjoying this I think your fish cookery is spoton however that sausage is really really Smoky and really really salty I wouldn’t mind a little less of it because you’ve also got those salty fingers really like the sauce with a vermouth the garnish is really simple but it shows me that you understand the flavors of what works together and sometimes it’s very easy to mess up something that’s simple but this works that was just me on the plate there that’s everything I had next is aiv who is made made Raz alhan lamb tenderloin and sweet breads chopped kidney parsley and almond salad Jerusalem art to choke puree and crisps preserved lemon and charred lamb fat finished with a [Music] lambu you’ve packed a lot into this dish you’ve got good lamb cookery the sweet breads are very nicely cooked didn’t think the lemon would work with lamb and sweet bread but it does because you’ve bred it think if I was eating it in a restaurant I’d find it intriguing it’s sort of almost Cutting Edge in its own sort of way I quite like that the lamb itself the kidneys and the sweet bread for me cooked brilliantly you’ve got sweetness coming from the Masala sauce I find the whole thing absolutely delightful the sweet bread is my favorite thing on this plate also I really enjoy The Comfy lemon all together it eats well I love your ideas thank you very much I love cooking this dish for them I’m really really happy about the comments personally I feel I did redeem myself but my opinion doesn’t really count rianon signature dish is pan fried fillet of lamb served with potato fondant burnt cauliflower pickled cauliflower spiced cauliflower puree grilled asparagus and a red cju the lab I would send that back that’s far too rare for [Music] me I particularly like the child bits of cauliflower you get that gives a smoky charring that I think is really nice but the execution of the lamb and the fondon both of those things are undercooked the sauce is also really really sweet the cauliflower pure with the spice is nice the fondant is really cooked on the outside slightly under on in the middle I like rare meat for me that’s that’s un if you could have taken all these ingredients to where they could have gone that would have been a great play of [Music] food where she going [Music] come on [Music] sorry right it’s tough babe know I’m just disappointed in myself yeah then that’s that’s expected you know but you go back and you practice your art out for the next two years and you come back here and show them what you can do let make this make you tougher come back and breathe them wrong all right comments were Fair completely agree the lamb was under I’ll learn from it though for his signature dish Tom has made poached codlin wrapped in cabbage on a bed of cabbage puree served with roasted hipy cabbage pickled white cabbage discs tender stem broccoli muscles and a bacon and cream sauce [Music] Tom I think the dish is appalling in his presentation but I think the dish itself is absolutely outstanding the Cabbage cookery is great it’s got crunch it’s got texture it’s got bite it’s a little bit burnt it’s got vineger and it works and what makes it work is the beautiful cookery of the fish and not only that that sensational sauce I think you’re a star well done thank you to take a cabbage and do that much to a cabbage I think is very brave very bold I’ve got lovely sness from the muscles that you’ve scattered around and I find you as a chef completely intriguing and very impressive I like that you’ve decided to use as many breas as possible in in different ways I really like the hisy that was brined and then pan roasted with the muscles and the sauce and the fish really tasty thank [Music] you all that hard [Music] work and grafted and they get comments about that’s nice you don’t know what to [Music] say finally it’s Nina whose Austrian inspired dish is potato and herb crusted beef tenderloin potato dumplings pickled root vegetable Rubik’s Cube green Sorel gel and a horseradish and apple sauce you are seriously racing Against Time this probably isn’t how you wanted it no it’s not I don’t believe that you wanted the beef to be this rare obviously the crust hasn’t worked it’s fallen off it’s a real real shame the beef is raw it’s not cooked it’s raw the sauce applesauce Hors Rish there’s no hor Rish flavor in there and apple does not go with beef it doesn’t really work at all I like the idea of the colored vegetables yet they’re imp perfect you know they should be all the same size the plain dumpling is very heavy I’m just um disappointed it hasn’t worked [Music] out basically my own fault there was just a mistake I could have had nothing on the plate in the end which would be even [Music] worse some really great dishes and some really silly mistakes right we got to choose three to go through to the next round and three to go home I really like Tom Tom did a decent liver in the skills test and then he gave us that incredible cod with the Cabbage the fish was beautifully cooked the sauce brought the whole dish together and what you had with the Cabbage you had textures overall I thought it was a great plate so are we agreed can we put Tom through absolutely there was a another Chef that I think impressed today and that was aiv the lamb was nice and pink I love the sweet braad with the razalan I just found every mouthful seriously guys delicious’s got a lot to show us and I’m really excited about his style and his point of difference brilliant so that’s a ve gone through right I want to talk about Rihanna and cuz mistakes were were piling up Rihanna’s lamb was undercooked her fondant was undercooked even the sauce to go with the lamb was far too sweet for me quite frankly I feel a bit sorry for her I want Rihanna 2 to go back and learn from this and come back a stronger Chef can I tell you who really really disappointed me and that was Nina for me the dish was just littered with lots of Errors the beef was raw the crust didn’t work the pickled vegetables loved the colors but they were all different sizes such a shame so despite a promising start Nina’s leaving the competition absolutely James is an interesting Chev he seems to be an original thinker I personally like James’s dish black garlic was an interesting touch to put with the seab bream it worked a treat but it was not refined the oil going everywhere for me just made it really greasy but in saying that you know I really loved the way the fish was cooked I really liked taj’s dish it was classical and the vegetables were beautifully cooked I had salty smoked sausage I had salty fingers little bit salty for me I thought av’s dish was delicious there was nothing exciting about it but it was just solid good cookery I put me heart on that plate so if I go home say fair player to everyone who’s uh carrying on if I go through I’ll be delighted I’ll probably faint I would love to continue and show to J my cooking skill we can’t put them both through we have to make a decision who’s got the most promise James or Avage [Music] there were two chefs today that we thought did incredibly well and are going straight through to the next round Tom aiv congratulations chefs great cooking well done Ranna Nina sorry chefs you’re leaving us [Music] right gentlemen Avage James obviously we have one place left in the next round the chef going through to the next round is arage James great effort thank you I’m a bit disappointed not going through it’s been fun it’s been nerve-wracking I enjoy myself it’s been a good experience gutted in a way I think I let myself down on the day just got to learn from it and then take what I’ve learned and go far with it of course I’m a little bit disappointed cuz I know I can’t cook I think it’s fair that I’m leaving at this stage well done youth three you are [Music] quarterfinalists I’m on cloud n I’ve been given a chance I’m going to take it by squ of the neck definitely hungry for more I’ve got a load of Tricks onestly can’t wait to bring them all out I feel very good today was a big step forward but it’s just one step there is a lot more to take next time it’s the quarterfinal and the best chefs return to prove they have what it takes sauce is Big it’s bold it’s massive in flavor Those Who deliver will earn the right to cook for the critics the smell is fantastic I’ve got to say I’m incredibly excited [Music] [Music] for