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C MC UK 2024 Episode 15
Transcript
00:00It's the last of the Celebrity MasterChef semi-finals.
00:08Today is the most crucial day in a competition.
00:12Not getting to the finals, it doesn't sit with me.
00:15I'm going through.
00:18The veins are popping, the muscles are out.
00:21This is my race, mate. This is my time. Let's go!
00:26Game on.
00:28Who's going to go home?
00:31One of them, innit, you know?
00:34Tonight, just one challenge stands between the six best cooks
00:39and a place in finals week.
00:42Thank you. It's been emotional.
00:45Pressure is building. It's getting tougher.
00:48Right now, they are reaching for the skies.
00:52We have six amazing cooks, but at the end of this,
00:55one of them is going to be heartbroken.
01:17Welcome back. One dish, just one dish,
01:21stands between you and a place in finals week.
01:25It's a big day and we have invited a very special guest
01:29to taste your food and help us judge.
01:34One of the toughest, most opinionated food critics
01:40to ever hit our newspapers and our television screens,
01:44ladies and gentlemen, the one and only Grace Dent.
01:55Hello.
02:00Would you be able to tell our six semifinalists
02:03what the brief is, please?
02:05The brief today is to cook for me something comforting,
02:09something delicious, but we're going to make it decadent.
02:12We're going to make it luxurious.
02:14We're going to take it to that next level.
02:16I want you to make me happy, but I want you to expand my waistline.
02:21So there you have it. The brief is to indulge us.
02:27This is not Wednesday night tea.
02:30This is about once-a-year treats.
02:34Ladies and gentlemen, there are just five places in finals week.
02:40At the end of this, one of you is going home.
02:44One hour, 45 minutes. Let's cook.
02:51THEY COOK
02:59Roshenda's had a really strong competition.
03:01She's proved herself to be really versatile.
03:06She can turn her hand to any style of food.
03:10Different flavours, quite complex.
03:13Whether it be a cake or a piece of fish.
03:21Oh, my gosh.
03:23Literally, the bragging rights that you would have
03:26for being a MasterChef finalist...
03:30..would be absolutely crazy.
03:37Today, I'm going to cook for you Korean fried chicken.
03:41We've got some bean sprouts, perilla leaves, baby gems,
03:45kimchi, pickled radish.
03:47So you build what you want, essentially, within these leaves.
03:51Korean tacos, really.
03:53What's inspired this dish?
03:55I actually was so lucky last year,
03:57I got to do a three-week trip round Korea.
03:59And the food is such a massive part of their culture,
04:03so you're just literally eating the whole time that you're there
04:06and drinking beer.
04:08What do you think is the most decadent part of this?
04:11This dish represents a table full of people coming together,
04:16ceremoniously almost, which makes it an indulgence.
04:22Korean fried chicken is a wonderful thing,
04:25which is really, really crispy outside,
04:28with a sticky sauce made from chilli,
04:31a little bit of sugar, all cooked together.
04:36Even when the sauce coats the outside of that Korean fried chicken,
04:39when you bite into it, it's still crispy.
04:41That's the secret.
04:44The chicken itself being nice and moist inside.
04:48Mm, nice.
04:50Roshanda's cooking something that is clearly very, very dear to her.
04:54It's less of a meal on a plate,
04:57it's a thing where you add and put things on the leaves and roll
05:01and lots and lots of different elements.
05:04Lots to get right.
05:06You know, it's the chef's grace, isn't it, you know, that bit?
05:14I've been impressed with Tamar.
05:16He's become a stronger cook throughout the rounds.
05:19He can be bold and brash, but he can also have elegance.
05:23Full of style, but still robust and keeping his personality.
05:28Today I'm going to mix it up a little bit.
05:30I thought, let me try and show that I can do other things.
05:35This MasterChef bug has bit me in the bottom...
05:39..so badly.
05:41I'm kind of now at a point where, what am I going to do when it's over?
05:48Tamar's making us a salt-crusted sea bass.
05:51Salt-baking fish has been around for centuries.
05:55The idea is that you encase the fish in this salt mixture
05:59and then the fish cooks beautifully, holding all the moisture inside.
06:04Don't let me down.
06:07You know the bit that would worry me is that once you've got
06:10the salt crust on and it goes in to the heat,
06:13you can't really see what's going on under there.
06:17It's either going to work or it isn't.
06:19I don't want to be in between.
06:23On the side of this, we've got chimichurri sauce,
06:26samphire and tomatoes, which he's going to roast.
06:30That, for me, sounds fantastic.
06:32But we've also got roasted parsnips and roasted bunnut squash.
06:37A parsnip's a wood, wintery vegetable.
06:40A baked sea bass in salt crust is a summery thing.
06:43It's an odd combination.
06:47And then he's also making a beetroot salad.
06:50I just hope he's not putting too many things on the plate.
06:54I sense this is not the first time you've cooked this dish.
06:57It is the first time I've cooked this dish.
06:59I've eaten so much of it. We spent a lot of time in Ibiza.
07:02We'd go on a boat and go to the island of Formentera
07:05and there's a restaurant there that specially does this.
07:08And for me, we'd all turn up, family and friends, feet in the sand,
07:12and some rosé wine, looking at the sea,
07:14and we'd spend the whole day there.
07:16So I'm trying to create the smells and the visions of all of that
07:19for you and make it as decadent as I can.
07:22From the moment Tama started talking to me about going to Ibiza,
07:25I was there.
07:28I could feel the sand on my toes.
07:31I was almost in my cosy, going for a paddle in the sea.
07:34He needs to pull this off now.
07:40I've only ever done this with my kids, and when I'm winding,
07:43they're there, they decide to, like, hold.
07:45And I'm like, OK, I'm going to do it.
07:47I've only ever done this with my kids, and when I'm winding,
07:50they're there, they decide to, like, hold.
07:52And I'm flying solo today.
07:58H is a pure entertainer, and he likes to show off.
08:02It's not just about the food, it's also the sense of theatre.
08:06We have watched H learn to cook in front of us.
08:09He has completely embraced this competition,
08:11he's fallen in love with cookery.
08:14For a long, long time,
08:16I have thought about nothing but my children.
08:20But being part of this experience
08:24makes me realise that I matter as well.
08:28And I can do things for me.
08:31It's been mind-blowingly challenging
08:34and changing in every way in my life.
08:39H, what are you cooking today?
08:41I am cooking lobster and squid ink pasta.
08:46And I'm keeping the sauce very, very basic.
08:49It's just butter and garlic sauce.
08:51Absolutely decadent. Why did we choose this?
08:54When I was growing up in the South Wales Valleys,
08:57lobster was always the most decadent, luxurious thing.
09:01So my first taste of lobster was when we all sat down at Steps
09:06and we celebrated our first number one restaurant.
09:09And we celebrated our first number one record.
09:17That lobster beast, have a little tiny bite to it
09:20and it can't be chewy in any way.
09:23Squid ink is a very chef-y ingredient.
09:27Full of flavour, very dramatic taste.
09:31But it needs to be used delicately.
09:34The sauce, sharpness of white wine,
09:37but the alcohol cooked off, butter, nice and creamy.
09:40The whole thing should come together almost like a creamy sauce.
09:47You've had 45 minutes. You've got an hour left.
09:53Craig is a very knowledgeable cook. He's got lots of experience.
09:56If he has a weakness, it's he doesn't know when to stop.
09:59He's always adding stuff.
10:00You've got to be ambitious to win MasterChef, though, don't you?
10:03The thing is, sometimes he just puts things on a plate
10:06which don't belong together.
10:11Indulgent food, for me, is the naughtiest,
10:16butteriest, saltiest food imaginable.
10:20And that's what I'm making today.
10:24My parents were great socialisers
10:26and the 80s was such a great time
10:28because they'd just cook everything in butter.
10:30I just thought, I'm going to do that.
10:33So, we're doing tomahawk steaks, mac and cheese with scallops,
10:37double-crunch onion rings.
10:39I'm going to cook some savoy cabbage
10:40and some bit of goose fat and butter for you as well.
10:42This is one of the most absolutely bang-on,
10:46brief menus that I've heard so far.
10:49It's naughty, isn't it?
10:53We have surf and turf on the poshest of scales.
10:56He is doing a tomahawk steak,
10:59the rib eye of beef still on its bone.
11:02He's going to first bake it in the oven.
11:04Seared, crispy, lovely beef, cooked so it's nice and pink,
11:08no blood running through it.
11:10Mac and cheese has to be gooey.
11:12It has to have a complex cheese sauce.
11:16Oh, God, that's so good.
11:21Scallop shells, bones and beef,
11:24cabbage and goose fat and butter and onion rings.
11:27There's a lot going on this plate.
11:30He's showing off technique. I hope it works.
11:37Game time. We've got to make sure we come good today.
11:40No mistakes.
11:43Harry's an athlete and a gladiator.
11:46I'm impressed by how he pushes himself
11:48and I think he's got a very good touch and a great palate.
11:52Yeah, Harry is really competitive
11:54and he is putting his head down and going for it in this competition.
12:00Sorry, I'm trying to speak to you,
12:02but I've got one eye on this delightful bubbling honeycomb.
12:05Talk me through it.
12:06I'm making a chocolate fondant for you.
12:09A chocolate salted caramel biscuit-based tart.
12:12Thank you, Harry.
12:14With some honeycomb on the side and some vanilla ice cream.
12:17What inspired this dish?
12:19I always say, think about the day that you've had.
12:21If you haven't smiled enough, do something that makes you smile.
12:24So I'd have a honeycomb chocolate bar. It's going to make me happy.
12:28After a race, after I've been at the Olympics,
12:31after I've been in the gladiatorial arena, I go all out.
12:34I love chocolate and I will have it in multiple forms at one sitting.
12:39I was dubbed the candy floss kid.
12:43Harry is making us an indulgence of chocolate.
12:47Salted caramel tart with ice cream and honeycomb,
12:50but with a chocolate fondant as well.
12:52This is a huge amount of work coming from Harry.
12:56A chocolate fondant has to be light, it has to be moist,
13:00but it also has to be rich and a little bit heavy.
13:05It's a big undertaking.
13:12Vito is passionate, lively, excitable and full of energy.
13:17Boom! And he puts in his food.
13:19Vito does the best of Italian food and that's the food from the home.
13:23He does it brilliantly.
13:26Vito, I'm holding a lot of chocolate hearts.
13:29You've already won my heart. What is going on around here?
13:32I'm going to make a chocolate and pistachio cake.
13:35Pistachio cream in the middle and I will make chocolate ganache.
13:40When I feel a bit down or something, you know,
13:42something I want to treat myself,
13:44pistachio and chocolate is the best combination.
13:53Vito wants to serve us a cake.
13:56There's no cream, there's nothing to serve this with,
14:00which means the cake itself has to be amazingly moist.
14:07The ganache needs to be lovely and shiny and moist.
14:10Pistachio cream, tasty pistachio, but actually be a bright green inside.
14:15I hope he gets this right.
14:18I'm feeling confident and I have to see the glass all full at this stage.
14:23There is no space to not be confident, so have confidence, Vito, have confidence.
14:31At the moment, I'm happy, at the moment.
14:36You have ten minutes left. Just ten minutes, please.
14:40Whoo!
14:43Oh, my God, I am sweating.
14:45This is...stressful.
14:52You have 60 seconds, that's all you've got.
15:02Ten seconds, that's all you've got.
15:04Come on, finish up.
15:07That's it, your time's up, stop.
15:10Done, done, done.
15:16Got all the elements on the plate, so I'm like...
15:19I breathe a sigh of relief, really.
15:21That was a sprint finish, mate, oh, my gosh.
15:24Let's just have finger crossed and let's hope for good.
15:27Roshan, you're going to win this.
15:29I'm going to win this.
15:31I'm going to win this.
15:33I'm going to win this.
15:35Roshenda, come on.
15:40To earn her place in finals week,
15:42actor Roshenda's dish of indulgence is Korean fried chicken
15:47served with roasted peanuts, beansprouts, cucumber,
15:52white radish and kimchi
15:56to be eaten using perilla leaves and baby gem lettuce.
16:06I love that chicken. Thank you.
16:08It's still soft and circular, but with a crunch.
16:11This is Friday nights,
16:14eating with no mind towards the fact that it's fried.
16:18Yeah, to me, that's indulgence.
16:20Kimchi is wonderful, nice and sharp and sour.
16:24Your fried chicken itself, the sauce around the outside,
16:27nice and vibrant.
16:28And I like all the garnishes that go with it.
16:31That perilla leaf, I've always loved them.
16:33There's slight aniseed and a little bit like root beer.
16:37The mooli or white radish, that is sharper.
16:40Mate, that is an absolute treat.
16:44I think I've definitely indulged the judges, for sure.
16:49So keep your fingers crossed for me.
16:52For his indulgence dish,
16:54actor Tama has salt-baked a whole sea bass,
16:57filleted and served it with a chimichurri sauce,
17:01samphire and roasted tomatoes,
17:03beetroot salad, roasted parsnips and roasted butternut squash.
17:15It's a beautifully cooked piece of fish, well done.
17:17Thank you, Greg.
17:18And this fish with the salty samphire, the sweet tomatoes
17:21and the chimichurri, that's summer,
17:23that's the Ibiza that you sold to me.
17:26Sure.
17:27Your fish is cooked really nicely, then I've got roast veg.
17:30I just don't feel they necessarily belong.
17:33The parsnips are too sweet for me to go with the fish.
17:36OK.
17:37The chimichurri, for me, is subtle.
17:40It could maybe have a little bit more seasoning,
17:43but there's absolutely no doubt that you've cooked this
17:47from the heart, wanting to recreate something
17:50that is really, really special to you.
17:52Thank you. Appreciate it. Thank you.
17:57Bit deflated on this one, but all right.
17:59I think 70% of it they really like.
18:01I feel OK.
18:04Popstar H has cooked lobster in garlic and butter
18:08and served it with a squid ink pasta and a white wine butter sauce.
18:19Really nicely cooked lobster.
18:21Lots of garlic in there, butter running through that,
18:24kept it succulent.
18:26Really well-made pasta, really nice and thin.
18:30You made a white wine sauce that went in it,
18:32but the pasta is soaking it up.
18:34It's not unctuous and luscious.
18:37It needs more of that white wine sauce.
18:40Yes, it's not a perfect dish.
18:43However, I think that the amount of squid ink
18:47that you've used is brave.
18:49It's definitely not overpowering.
18:51I like that.
18:52I underestimated the amount of pasta to the amount of sauce,
18:57so what I should have done is just added loads more butter
19:01and loads more wine.
19:03I just hope that I've done enough.
19:06Presenter Craig's indulgent dish
19:09is a pan-fried and roasted tomahawk steak,
19:12served with crispy onion rings, macaroni cheese with scallops
19:17and buttered savoy cabbage.
19:20I think the steak is actually cooked really well.
19:23It's nice and tender, really, really tender.
19:26The mac and cheese, I love the scallops in there.
19:29Some nice cooking, good on you.
19:31Nobody needs onion rings on a normal night.
19:33Nobody needs scallop and macaroni cheese.
19:37It is indulgent.
19:39That's the decadence I was looking for.
19:42These onion rings, I think,
19:45These onion rings are outstanding.
19:47They are crispy and seasoned beautifully.
19:51I'm finding the onion rings and the steak a little bit dry.
19:55I kind of want a sauce or a pot of mustard,
19:58but extraordinary amount of work.
20:00Scallop, cheese, onion rings, steak.
20:03Yeah, mate, I'm happy.
20:07That was the most exhausting cooking.
20:11That was the most exhausting cook, actually, I've had.
20:19I don't know how I'm feeling.
20:23For a place in finals week,
20:25Gladiator Harry has made a chocolate fondant
20:28and a salted caramel chocolate tart,
20:31served with vanilla ice cream and honeycomb.
20:41Harry, this is absolutely superb.
20:44A fondant with a nice oozy centre
20:46and a proper formed crust around it is a difficult thing to do.
20:50You have done it perfectly.
20:53That vanilla ice cream, creamy, not too sweet, lovely.
20:56There's proper technical skill here, my friend.
21:00Boom!
21:05The balance of sweet sharpness that goes through
21:08that chocolate tart and salted caramel, brilliant.
21:11Your honeycomb, slightly bitter.
21:13You need that to go with that fondant,
21:15which has got a bitter outside, a sweet inside.
21:19Honestly, I'd pay for that.
21:23It's delicious.
21:25It's a dessert plate that arrives in a restaurant
21:29that just makes the table happy.
21:33So I'm going to... I'm going to carry on.
21:36Well, thank you. It's been emotional.
21:42Harry's arrived.
21:45Boom!
21:46You know, all I can say, in the words of John, boom.
21:52For his dish of indulgence...
21:54Hello.
21:55..professional dancer Vito is serving a chocolate and pistachio cake,
22:00layered with pistachio cream and topped with chocolate ganache.
22:07Mmm.
22:11Your layers of sponge are perfectly moist
22:14and really lovely and heavy with chocolate.
22:17There is a really well-made chocolate ganache icing across the top.
22:22Well done, you. Thank you so much. Thank you.
22:25I have just crammed that into my face.
22:28It's beautiful.
22:30Just the right amount of pistachio cream going through it.
22:33It's not overpowering it.
22:36It's delicious.
22:37I would eat this every day.
22:39I don't think a doctor would recommend me to.
22:42When you make a cake, there's a difference between a cake
22:45that is dry and a bit wanting of a cup of tea
22:48to making a cake like this, which is just delicious, opulent,
22:53rich with lovely chocolate,
22:55sweetness of pistachio cream running through the whole lot.
22:59Huge amount of skill. I love it.
23:01Thank you so much.
23:06I feel like in this moment I'm on another planet.
23:12I'm happy with the huge capital H of happy.
23:18Grace, you seem pretty impressed with our six celebs.
23:21I'm bewildered. The standard is so high.
23:25I've eaten so well today.
23:27You guys have got a hell of a job.
23:29Good luck. Thanks a lot. Thank you very much.
23:35The most stressful awaits us.
23:38Because it was close, wasn't it? Yeah, it was close.
23:41It was close.
23:42We've got six fantastic semifinalists.
23:44We're looking for our final five.
23:47Richenda had the best savoury dish in the room, in my opinion.
23:51I love that chicken with the smoky hot sauce.
23:55Richenda's definitely done a great job.
23:58I'm chuffed for Harry.
24:00Chocolate fondant with a beautifully runny centre.
24:03Great ice cream.
24:05Just brilliant technical work from Harry.
24:07He's delivered. His food was fantastic.
24:10Vito surprised us all.
24:12You think, oh, cake, come on, it's semifinals, my chef.
24:15But it was great.
24:17Absolutely delicious. The work.
24:19Perfect sponge, perfect pistachio cream,
24:22a chocolate ganache across the top.
24:24Good cake.
24:26So, three go straight through to the final five.
24:29Richenda, Vito and Harry.
24:32Three more people to talk about.
24:34Tama, Craig and H.
24:38I thought H's lobster was perfect.
24:40Squid ink coloured pasta, really well made.
24:43But there could have been more of the white wine butter sauce.
24:48Craig, I thought the beef was cooked really well.
24:50Liked the mac and cheese with the scallop.
24:52Onion rings, really nicely made.
24:54I just thought it needed a sauce or a dip.
24:57Definitely indulgent. It was good.
25:00Tama cooked for a salt-crusted sea bass.
25:03The fish was delicious.
25:05But the chimichurri, it wasn't vivacious enough.
25:08Serving the fish with the cherry tomatoes, the chimichurri,
25:11I think Mediterranean summer.
25:13Root veg, I think autumn, winter.
25:16The two just, I think, were a mismatch.
25:20I want a place in the finals week more than anyone else in the competition.
25:23Because, first and foremost, I need to win this show.
25:30I've pushed myself.
25:32I've shown flair and eagerness and innovation and drama.
25:39Fingers crossed it was enough.
25:43There's a place in finals week at stake,
25:45so it has to be absolutely spot on.
25:47And it wasn't spot on.
25:49So, out of my hands now.
25:51But, yeah, I'm nervy. I'm nervy.
25:56One's going home. Who's it going to be?
26:01MUSIC PLAYS
26:11I'm actually standing here so impressed with your talent.
26:16Thank you for an absolutely wonderful day.
26:20You six are truly incredible.
26:23But this is a competition.
26:26Sadly, there are only five places in finals week.
26:30That does mean that one of you is leaving us.
26:34The celebrity leaving us...
26:42..is Tama.
26:47Well done. Come on.
26:49Go ahead and win it. Be the best.
26:51Be the best.
26:53All right? Well done. Well done.
26:55Try them every afternoon. Come on.
26:57Tama, thank you so very much.
26:59Thank you. Good luck, everyone.
27:02Take care.
27:04Going home today is bittersweet,
27:07because I've had such a good time.
27:09But I was an inch away from hitting the finals week,
27:13which is great. It's brilliant. It's amazing.
27:15What an achievement.
27:21Welcome to finals week.
27:23CHEERING
27:28Oh, my God.
27:29I could never believe that Vito and the finals week,
27:32you know, are in the same sentence.
27:34So I feel, like, over then overwhelmed.
27:39I cannot believe how emotional and stressful it is.
27:43But what a day. What a day.
27:48Got to the final, Mum. Yeah!
27:51Cos me mum don't think I can cook.
27:53So, yeah, yeah, no, so I'm absolutely buzzing.
27:57I can't believe this just happened.
27:59I thought I was a goner today. What's going on?
28:08Next time, it's the Celebrity MasterChef finals.
28:13We really need to hurry up with this now.
28:15At the end of the week, either Craig, H...
28:19Oh, my Lord!
28:21..Harry, Reshenda...
28:23Woo-hoo-hoo!
28:25..or Vito...
28:27Come on!
28:28..will be crowned this year's champion.
28:55Subtitling by SUBS Hamburg