C MC UK 2024 Episode 12
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TVTranscript
00:00All this week...
00:02Ah!
00:04..these three celebrities have been battling it out
00:07to reach the quarter-final.
00:09Oh, Lord. This is stress.
00:12Whoa!
00:13Ah!
00:15Now they're back to fight for a place in the semi-finals.
00:20The feeling of going back into that kitchen is indescribable,
00:26other than... Ah!
00:30I'm happy, I'm positive, but anxious.
00:34I will give my best, full of energy.
00:37This is such a big deal to me.
00:39I'm this close to possibly being in the semi-finals,
00:42so I am overjoyed, feel sick to my stomach,
00:47but I'm going to do this.
00:49This is the last quarter-final of this year's competition.
00:52The pressure is on.
00:54Each of these celebs is used to performing,
00:56but can they perform here in a quarter-final?
01:00MUSIC PLAYS
01:18Welcome to a Celebrity MasterChef quarter-final,
01:21and congratulations for getting this far.
01:25Keep it going.
01:27We have invited special guests into the dining room
01:30to taste your food and ultimately help me and John make a decision
01:35on which of you go through to a semi-final.
01:37You have semi-finalist Misha Venn,
01:41finalist Danny Jones,
01:43and MasterChef champion Lisa Faulkner.
01:47Please impress that dining room like you've impressed us.
01:52Be under no illusion that this is a tough route.
01:55At the end of this, one of you will be leaving the competition.
01:59Two courses in one hour and 15 minutes.
02:02Let's cook.
02:10Vito has got the same passion here in MasterChef
02:13as he has on the dance floor of Strictly.
02:15It's lovely.
02:19He cooks the food of his mother, his grandmother
02:22and his aunts and uncles from Italy.
02:24We've seen some extraordinary dishes.
02:26One of the best tiramisu's I think I've ever seen in MasterChef ever.
02:33Vito, I see you've got plates which are white and blue.
02:36Your outfit is completely white and blue.
02:38Yes. What's this about white and blue?
02:40Today is Amalfi, Amalfi Coast.
02:43Because I come from the Amalfi Coast.
02:45You used to eat and look at the sea, there is lots of sun.
02:48That's why, you know, lemon, the colour of the sun, yellow.
02:51So it has to be yellow, white and blue.
02:54So are you dressed like somebody on the Amalfi Coast?
02:56Yes. I even have the lemon limoncello perfume on
03:01because I have to get in the zone, you know, I need the vibe.
03:03And so lemon is the main ingredient.
03:10Vito's going to celebrate the Amalfi Coast
03:12and his love of Amalfi lemons.
03:15He's going to have lemon both in his main course and his dessert.
03:19He's making the chicken scaloppini,
03:21a typical meat course from Italy.
03:23He's got a sliced and bashed chicken until it's really flat.
03:28That piece of chicken, he's going to put in flour and salt and pepper
03:31and he's going to scorch it.
03:33That should give you a slight bitterness.
03:36So with a white wine and butter sauce,
03:38fresh lemon across the top and loads and loads of parsley.
03:41That sounds delicious.
03:43He's going to serve that with wild mushrooms,
03:44make sure they're properly prepared and cleaned.
03:47No grit.
03:49And that is it.
03:51I mean, that is definitely a steak dish.
03:54It's just got to be right.
03:56This dish is very connected to all my childhood.
03:59My mum used to prepare this scaloppini with lemon and we loved it.
04:03So that's why for me it means, like, really a lot.
04:08For dessert, we've got a lemon and mint cream,
04:10which is being layered with biscuits in the centre,
04:13like a sort of trifle.
04:15Vito has made his own mint sugar.
04:18He's mixed that with the cream and also some lemon,
04:22whipped the whole lot together.
04:24Putting lemon juice in there is difficult
04:25because it could curdle the cream.
04:27Then he's going to layer it.
04:28There's very little process going on here,
04:30so, again, that has got to be absolutely delicious.
04:37What I've learnt about Dominic is he's really passionate.
04:40He really cares.
04:42His cooking's good and he's prepared to work hard.
04:46He can actually pull it back a little bit.
04:48He did that wonderful celeriac rosti,
04:51but it had a little bit of something extra on the side
04:53which wasn't necessary.
04:56I love East Asian food, especially from Korea.
04:58And what I wanted to do was take a dish that is relatively easy,
05:03but I wanted to step it up by adding in the influence of make-up
05:06and colour.
05:10Two courses, what are you going to cook for me?
05:12We're doing pink prawn toast,
05:14but I'm mixing in some freeze-dried dragon fruit,
05:16which will make it a really vibrant, almost electric pink.
05:20That's sandwiched between two almost black slices of bread.
05:24That's with a sweet chilli sauce.
05:26Does the dried dragon fruit leave a fruit flavour in the prawn?
05:29It does. It almost kind of adds a sweetness to it.
05:33Main course? Bang bang chicken,
05:35adding in a Korean demi-glaze with blue basmati rice.
05:40To make the blue rice, I'm using blue spirulina powder.
05:45The broccoli is pan-seared with chilli,
05:49so it's just this vibrant green next to this vibrant blue.
05:54I think colour is just magical.
05:56It brings so much joy, so I want to bring joy to a plate.
06:03Dominic's first course, he's making us prawn toast.
06:06And I think this is really brave and also quite adventurous.
06:10The dried dragon fruit is in there just to make the prawns really pink.
06:15Fruit and prawn, that's not a flavour I associate with prawn,
06:19so I'm a little bit concerned.
06:22He's got to cook it in such a way that the bread is cooked
06:25all the way through, but so is the prawn.
06:28Let's just hope this works.
06:32It's very hard to define bang bang chicken.
06:34It can be crispy, it can just be chicken in a sauce,
06:37but the bang bang, it's often hot.
06:40And then blue basmati rice.
06:44I don't care about the colour as long as it's free-flowing.
06:48The invention and the design of the dish seems to be around colour,
06:52not about the flavours.
06:53I think we might be missing the point.
06:55I'll withhold judgement, but I'm a little nervous.
06:59Oh, look at that colour!
07:01Boy!
07:03Mochia's food throughout this competition has always been delicious,
07:08and I mean that with a capital D.
07:10She does crowd-pleasing food.
07:13That jackpotato was playing it slightly safe,
07:15but she can afford to push herself a little bit more.
07:19So, literally, I woke up this morning thinking about prawns.
07:23I've literally just thought about food the whole week.
07:28I've been thinking about prawns all day.
07:30I've literally just thought about food the whole week.
07:33The pressure's on, but I'm excited.
07:38Mochia, it's quarterfinal day in the MasterChef kitchen.
07:40Are you slightly nervous?
07:42I'm very nervous, but at the same time,
07:44I've just been having such a ball.
07:46When you first started this competition, you said you like having nerves,
07:49because when you go to perform, the nervous energy keeps you going.
07:52Exactly that.
07:53What dishes have you got up your sleeve for this quarterfinal?
07:56Right, so, for my starters,
07:58I've got garlic prawns with mango salsa,
08:01and then my main will be barbecue salmon
08:04with coconut rice and salad.
08:07Why these two dishes?
08:09What is it that you love about them?
08:10I love fish.
08:12If I was stuck on an island, I could probably survive just on fish.
08:21We have crowd-pleasers.
08:24Prawns need to be nice and bouncy,
08:26but she's cooking them with a good amount of butter
08:28and lots and lots of garlic with some sweet mango.
08:30Wonderful.
08:32Is there enough going on on that plate?
08:34That's my concern.
08:36Mochia is promising us a main course of salmon.
08:39The salmon has to be cooked perfectly so it just falls apart
08:42and stays nice and creamy and rich.
08:44If it goes dry, we've got a problem.
08:46That, with a smoky, slightly sweet barbecue sauce,
08:50this is good food.
08:51As long as that rice isn't stodgy, it's dry and it's light.
08:55Brilliant.
08:57Oh, I've got something else to make.
09:05It feels so nice to be back and to be a judge.
09:08I've been on that side and I just know the anxiety
09:11that they're feeling right now, so I'm just praying that it's good.
09:15This was definitely the hardest round of the competition.
09:18Remember, it's the first time I experienced the shakes.
09:22Never been this tense in my life.
09:24Quick, quick, quick, quick, quick, quick, quick.
09:26So there's moments like that where you feel for them.
09:28But as long as the flavour's there, I think, you know,
09:31we're going to love it.
09:34I won in 2010.
09:36Yeah, it's been quite a long time.
09:38But I still feel their pain and I still love to see what people create.
09:44Sometimes you have... Somebody has a shocker
09:46and sometimes people absolutely nail it.
09:49And that's why I always want them to nail it.
09:52Cheers, ladies.
09:54It's a pleasure to spend the afternoon with you.
09:56And you. It's so exciting. I know.
09:59Vito, you've got ten minutes on your first course.
10:01OK. OK? OK.
10:07So Vito's main is a scallopini di Amalfi.
10:11Chicken escalope.
10:13It could be just flattened or it could be breaded.
10:16You don't want it too dry, so you want to cook it quite crispy.
10:20You want to cook it quite quickly.
10:22Right, Vito, you've got four minutes.
10:24You need to get your main course on the plate.
10:26OK? Let's go.
10:28I think the sauce has got to be well-balanced.
10:31It's got to have enough white wine to call it a white wine sauce.
10:34And I'm excited by the lemon.
10:36I think that'll freshen it up.
10:39And wild mushrooms.
10:41It sounds delicious.
10:43That's good! Come on!
10:45Ready.
10:47Let's go.
10:49Well done, my friend.
10:56Hello! Hi there!
10:58Hi! Hi!
11:03Scallopini al limone with wild mushroom.
11:05I hope you will enjoy.
11:06And I made with so much love and passion for you.
11:09Thank you very much. Thank you.
11:11Smells delicious. And I leave.
11:13Aw! Thank you!
11:16Thank you!
11:25I've tasted the chicken and it's really lemony.
11:28And I wasn't sure, but you see when I put that with the mushrooms?
11:32It's nice, you know?
11:34I like it.
11:36My chicken is cooked really beautifully.
11:39And the sauce is really light.
11:40Those mushrooms are cooked beautifully.
11:42I think it's delicious.
11:44Yeah, it's a great start to Vito's menu, I think.
11:46Tastes great. And what more do you want?
11:50That chicken is so moist and wonderful.
11:52You don't need to cut it. It just pulls apart.
11:55I'd pay money for that in a restaurant.
11:57That, for me, is a perfect plate of food.
11:59Just absolutely bursting full of flavour.
12:01It's got my tongue dancing.
12:04That is superb.
12:06Woo!
12:07Come on, come on, come on.
12:09You've got 15 minutes, right?
12:10So you...
12:12You all right? You happy? Yes!
12:17Vito's dessert is a crema di limone.
12:23Lemon cream's got to be perfect texture.
12:25I love the mint. I think that goes brilliantly with lemon.
12:29It's got to balance that out, and that sharpness of that lemon.
12:31And the sharpness, yeah.
12:34I've never had limoncello before,
12:36so I'm hoping that that's something that wows me.
12:42Ready?
12:44The dessert's great. Let's go, let's go, let's go.
12:47We've got a good-looking Italian waiter.
12:49We've got good food. What else could we want?
13:02As a dessert, I made limone crema.
13:06Background, refreshed taste of mint.
13:09And a bit of granola, like, on top.
13:12The limoncello, to the side, is to digest.
13:15Enjoy.
13:16Thank you. Well done, babe.
13:23I think it's simply delicious.
13:25I love the fact that when you dive down into it,
13:28you get more crunchy bits.
13:32The crumb's great.
13:33Tastes amazing.
13:34When I tasted this limoncello by itself, I weren't sure.
13:38But you see, when you put this bad boy inside the cream,
13:42with the crunch, it works, you know?
13:45I love the fresh lemon.
13:47I love that it wasn't too sugary.
13:48It was like a lemon cheesecake,
13:50but it was really pillowy, soft and light.
13:55Well done. Love it.
13:59It's yummy. It's not too sweet. It's almost sour.
14:03Wonderful flavour, sharp sourness of that cream cheese
14:06against the freshness of the mint
14:07with a little bit of sharpness of lemon.
14:10The little crunch of the biscuits is a texture.
14:12It's very, very clever indeed.
14:14I'm feeling happy, actually.
14:16I really felt that I was not alone in the kitchen.
14:19So I was full of family behind me.
14:22So, hopefully, I get to the semi-final.
14:27Six minutes, Dominic. Six minutes.
14:28Are your prawn toasts cooked?
14:30They're still in the oven.
14:33How are you going to know when they're cooked?
14:34Only when you cut into them? Yeah.
14:36Oh.
14:38So, Dom's starter is a pink prawn toast
14:41and a creamy, sweet chilli dip.
14:45I'm a bit dubious as to why he said pink prawn toast.
14:50Like, if a prawn is cooked, then it's pink.
14:54As long as it's crispy, super light,
14:57and then you get the bite of the prawn.
15:00I hope it is colourful, I hope it is tasty,
15:02and I hope it's cooked perfectly.
15:04This is going to be some pretty good prawn toast.
15:06This is going to be some posh prawn toast today,
15:09so I'm actually intrigued.
15:12All done? All done.
15:13Shall we go? Yes.
15:16OK.
15:22Hi. Hi there.
15:24Oh, dear. Right.
15:27For starters, you have pink prawn toast
15:31with a creamy, sweet chilli dip.
15:36Enjoy. Thank you. Thank you.
15:41It looks like a burger with, like, sesame seeds.
15:45I hope it's nice, because visually, I'm not sure yet.
15:54He's so creative, and I love that he's used rye bread.
15:58And I like that you can taste sesame.
16:01But to put the dragon fruit in to make it pinker,
16:04I don't think it's really worked.
16:05And what we've got is sort of... It doesn't taste of prawns.
16:08The compromise for that colour wasn't enough
16:10for what it's done with the flavour of the prawn.
16:13But it's crispy, the sauce is nice.
16:16I couldn't really taste any prawns.
16:18He's very creative.
16:20I'm going to give him that. Yeah.
16:24It's really quite unusual. It's quite addictive.
16:26It's very, very moorish, the crispy bit on the outside,
16:29tasting of sesame toast from the Chinese,
16:32the creamy chilli sauce almost tasting like a sauce
16:34you'd get on your prawn cocktail.
16:36So there's a bit of comfort there as well.
16:39I like it. I think it's really brave.
16:41The first bite slightly disturbed me,
16:43but actually, once I got used to what it was,
16:45I've actually finished it.
17:01We're getting colourful bang-bang chicken, all right?
17:05With blue basmati rice.
17:07I'm scared.
17:09Is it going to be colour, or is it actually going to be a flavour?
17:13Blue food is odd, isn't it? It is.
17:14Cos it doesn't really make you want to eat it,
17:16so it's hopefully going to be delicious.
17:19It's a strange one.
17:20There's a lot going on. He's got a trio of sauces.
17:24Are you airbrushing? Yeah.
17:26Just to, you know, make it pretty.
17:28Brilliant.
17:29Sriracha bang-bang chicken sauce and a Korean demi-glaze.
17:34Does it need it?
17:37Oh.
17:38Looking very colourful.
17:40You know what? It looks exactly how I imagined it.
17:44We should be going now.
17:47Chicken, rice and broccoli, they're three quite simple things.
17:50There really is nowhere to hide.
17:51Do you have to do them well?
17:53Go. Right.
17:56Go in there in a flash of colour.
18:05OK.
18:10For mains, you have got bang-bang chicken with blue basmati rice.
18:15Then you've got airbrushed sriracha.
18:18You've got a creamy paprika and sweet chilli sauce,
18:21and then a Korean glaze over the top.
18:25Please enjoy. Please.
18:27Thank you. Thanks, Dom. Thank you.
18:30That is a very, very colourful, creative plate.
18:33Yeah.
18:39The chicken's really nice, you know.
18:42It's crunchy.
18:43I love the sauces.
18:44That lovely demi-glace is sort of smoky and rich.
18:50And then you've got the sriracha, sort of punchy and fiery,
18:55but not too much.
18:56And then you've got that gorgeous bang-bang sauce,
19:00which is like a great big rack of paprika.
19:04The rice didn't need to be blue.
19:06But not bad. The chicken, I'm definitely...
19:09I'm going back in.
19:11The star of the show is just that chicken and that sauce,
19:14and that would have been enough, but I love the creativity.
19:18What we have here is really good Korean-style fried chicken.
19:22That's great.
19:23However, the rice, unfortunately, doesn't have any seasoning,
19:27which is a real shame.
19:29Gives the sauces, gives sweetness, smokiness and heat.
19:32Tastes good.
19:36That was the toughest challenge I think I've ever had,
19:39not just in this competition, just in life.
19:43That was really tough.
19:49Right, Muthia, five minutes. Go, Muthia, go. Right.
19:53Muthia starter.
19:55Garlic, butter, fried prawns, served with a mango salsa.
20:01Mmm!
20:02Simple, but beautiful if it's done right.
20:08There is nothing worse than when you get those prawns
20:11and they've been so overcooked that they're these tiny little,
20:14like, hard things like that, and you're like, oh!
20:18So, hopefully, she cooks them beautifully.
20:21Use all those prawns up. Go for it. Yeah, good.
20:26Jamaican girl, like, you know, bring on the mango.
20:28So I'm very excited to see what she does as a mango salsa.
20:33Smells great. Anything else on there?
20:35Yes, a little bit of...
20:37Just a little bit of rocket on the side.
20:43That looks lovely. Thank you.
20:45All right, go get them.
20:51HE CHUCKLES
20:54Hi. Hiya.
20:59So, I have cooked garlic prawns over a mango salsa.
21:05And what's the sauce?
21:06Oh, just one I made up now.
21:08It's sweet chilli, soya sauce, a bit of ginger, a bit of garlic.
21:13Lovely. I hope you enjoy it, ladies and gents.
21:16Thank you. Thank you.
21:22I think that was quite yummy. Mm!
21:24Prawns were cooked really lovely.
21:27The sauce, great, well-balanced, works well with the prawns.
21:31It's a great starter.
21:32The taste of the tropics was there.
21:34There's, like, a kick in the mango salsa.
21:37It's lovely.
21:39The simplicity of it is really nice.
21:41I think she's done a good job. Yeah. Mm.
21:45The prawns have been cooked very, very well.
21:47Good amount of seasoning on the outside of them,
21:49a good amount of garlic. That's good.
21:52That sauce she's made on the side there is smoky,
21:54slightly sweet and chilli.
21:56That tastes good.
21:57We just need something else.
22:02Hey, you all right? Yes.
22:04All right, your timing good?
22:05Timing's great. All right, OK.
22:07You've got 15 minutes now. Perfect.
22:12For Mutya's main, we're going for a salmon fillet
22:15served with a barbecue sauce,
22:17coconut rice and a mixed-leaf salad.
22:20Barbecue sauce with salmon?
22:21I don't know about that.
22:23To have it with salmon, which is quite delicate,
22:26it has to be a delicate barbecue sauce, doesn't it?
22:31I don't want the coconut rice to be too sticky.
22:34Salmon, I'd never want it cooked all the way through.
22:37I want it to be a little bit pink.
22:39Come on, Mutya.
22:41One little piece has come off, but, oh, Lord.
22:43Oh!
22:45Yes!
22:47OK. You're OK. You're OK.
22:48We do this, we do this.
22:50That little bit there, you'll be OK.
22:53That's well-rescued.
22:57There we go. Yeah!
22:59There we are.
23:01You happy? I am.
23:03Go on, Mutya. Thank you.
23:04See you later.
23:11Hi, guys, again.
23:13So, I've done a barbecue salmon,
23:15and then I did a coconut rice with a little bit of salad.
23:19Enjoy. Thank you for all this. You're welcome.
23:26The rice is nicely cooked.
23:28I can definitely taste the coconut.
23:30I do like my salmon cooked a little bit less.
23:34Side salad, I'm not too sure about.
23:36Maybe some, like, pak choy with garlic or something going on
23:39like that would have been nice.
23:41It's an interesting sauce.
23:42It's, like, in between teriyaki, soy, ginger,
23:45but then it's got that barbecue flip to it.
23:48But it's nice.
23:49I think the fish is overcooked.
23:51I could have had a bit more sauce and a bit more of a
23:55bringing-together of the plate.
23:58The salmon is cooked too much, and it needs more sauce.
24:02I don't want the salad on the side.
24:04I think it's a bit dull.
24:06I am feeling glad it's all over.
24:09I feel like I did my best.
24:11But I don't know if it was enough.
24:16We've got the feedback from the dining room.
24:18We know what they think about the dishes.
24:20We've got to make a call.
24:22I think a big call.
24:23There was one person today who did a fantastic job.
24:26The dining room loved Vito. We loved Vito.
24:28His food was great.
24:30I just want to say, I'm not going to lie,
24:32I love Vito. We love Vito.
24:34His food was great.
24:35I just loved that chicken.
24:37Beautifully moist chicken, flavoured with lemon,
24:40enriched with butter.
24:41I just demolished it.
24:43Dessert, mint, cream, more lemon.
24:46Lemoncello across the top.
24:47Really lovely and refreshing.
24:49He's got himself a semi-final place.
24:52I enjoyed Mutia's dishes, to a point.
24:55The prawns with the mango I thought was a lovely idea.
24:58Prawns cooked well, mango, slippery sweetness.
25:01That dish needed something else.
25:04The main course, that one was overdone
25:07and there wasn't enough sauce,
25:09but she can flavour and season food well.
25:14Dom made for us a sort of black sandwich filled with prawns,
25:17which he'd coloured with pink dragon fruit.
25:20The textures were good, crispy on the outside,
25:22soft on the inside.
25:23However, the dining room was scared of it.
25:26I was scared of it, but actually I had a couple of bites
25:29and found that I actually found it quite pleasant.
25:32I finished it.
25:33Main course from Dominic, very, very good chicken
25:35with a couple of sauces that I enjoyed.
25:38However, the bright blue rice wasn't seasoned.
25:41But you can't deny the man is pushing himself.
25:44He wants to cook outside the boundaries
25:45of normal, everyday food.
25:47He sort of wants to shock a little bit,
25:49and in a way, he has done that.
25:54This challenge has proved to myself that I can do this.
26:00So, yeah, I want to be in that semi-final.
26:03I would be lying if I said I was confident.
26:05Don't even know whether I did good enough,
26:07but I just know that I did what I could do.
26:12The question is, who has the skill now to actually fight it out
26:17amongst the other semi-finalists?
26:19Is it Mutia or is it Dominic?
26:29What a quarter-final.
26:31Congratulations, all three of you.
26:34Well done.
26:36Tough decision.
26:38Two semi-final places, and that does mean, sadly,
26:40one of you is leaving the competition.
26:42The celebrity leaving us is...
26:49..is Mutia.
26:52Oh, OK.
26:53Let's see.
26:54I'm going to go with Mutia.
26:57Oh, OK.
26:59That's all good.
27:01I can't believe I even made it this far, to be honest.
27:04I'm happy. Thank you so much, guys.
27:06Bless you. Loved having you here.
27:07Love you.
27:09I've had such an amazing experience.
27:12So I'm not hurting, I'm not disappointed.
27:16This is further than what I thought I was going to get.
27:19So I'm happy to go home and...
27:22..sing.
27:27You are MasterChef semi-finalists.
27:30Yay!
27:34I am super happy.
27:35I am, like, infinity happy.
27:38Tonight, I'm going to call my grandparents
27:40and I'm going to say, like,
27:42Nonno, Nonna, I go to the semi-final.
27:45I'll be so happy, honestly, I can't wait.
27:49I'm so shocked.
27:51I thought I may have pushed it a little too far with the blue rice.
27:55But, yeah, maybe colour's the thing.
27:59I love it. I love it.
28:01Oh, my word.
28:06Next time, the eight best cooks return for the semi-finals.
28:11The Vikings are coming.
28:13Hurrah!
28:14Real bad!
28:15Go on, then, have it.
28:16Yeah!
28:17Ha-ha!
28:18And the temperature rises.
28:20How? Ha-ha-ha.
28:22Fish has got to get in the oven.
28:23It's a minefield.
28:24Only the best will make it through
28:27to the Celebrity MasterChef final.
28:32Ooh!
28:52Ooh!
28:53Ooh!
28:54Ooh!
28:55Ooh!
28:56Ooh!
28:57Ooh!