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00:00here we go white aprons feels really good yes that is elimination was so hard but now guess
00:21who's in top 10 I feel amazing this is I did not expect this honestly it feels absolutely surreal
00:29because we are getting really close to that trophy and I'm coming for it
00:49the monsters I don't think I've ever seen a mystery box so big extra big but yeah we've had them sort
00:56of small we've had them doubled in there one in there so I'm really looking forward to seeing
01:00what's under here hey everyone firstly we're one woman down Popo's not feeling too great but she'll
01:11be back really soon let's get down to business go on then you can lift your lids now
01:20oh yes yes yes air fryer it's an air fryer it's an air fryer I used one of these the other day
01:36an air fryer oh my gosh just got one at home and they are really powerful like I've I've been roasting
01:48pumpkins in like 20 minutes and they're so sweet and flavorsome and the the flavor that gets injected
01:56into that vegetable is actually really amazing so I'm kind of excited from fab to fixture when it comes
02:04to household stables air fryers they are taking over today we want you to push the envelope to the max bring us a top 10 worthy dish using an air fryer
02:19at least one element on your plate needs to be air fried to perfection and just to make sure that you
02:28really lean into the challenge we are banning ovens you have to rely solely on your air fryer to cook
02:42something amazing I've never used an air fryer before but I know that plenty of these people aren't super
02:51familiar either so it's going to be about creativity and correct dish choice whoever cooks the three least
02:58impressive dishes will be going into tomorrow's pressure test where someone will be leaving the
03:03competition but there is an epic prize in store for one of you if you cook the dish of the day you'll be
03:14able to outfit your dream kitchen with a five thousand dollar Harvey Norman voucher there we go
03:21look I will quite happily go in and have the best spree ever especially buying appliances
03:33like I want that certificate get me into Harvey Norman I need a new kitchen thank you we're giving you 75
03:42minutes the pantry and garden they're open and remember today the air fryer is your biggest weapon
03:51are you ready yes your time start now
03:58and they're off
04:01ah an air fryer jeez I wish I'd practice with this a little bit more I've literally used it once and one time only so this is going to be super challenging I've got everything going through my head
04:18I'm really not sure what I'm going to do but I'm going to think fast do I want to do dessert do I want to do savoury I need to come up with a dish and get cooking
04:25I've got an idea how the air fryer works never use one don't have one it's a little bit like an alien machine for me today so I'm gonna have to figure out how to use it during the cook
04:32and when I saw the air fryer I cook a lot of chicken for the kids and the family at home with the air fryer so I couldn't go past thinking like I have to cook chicken in the air fryer it kind of calls for it so yeah
04:39we're gonna do majestic chicken real South Indian flavors I mean look this thing is pretty power packed it's 200 degrees small space so it really zepts on the air fryer
04:46it's a little bit like an alien machine for me today so I'm gonna have to figure out how to use it during the cook
04:51and when I saw the air fryer I cook a lot of chicken for the kids and the family at home with the air fryer so I couldn't go past thinking like I have to cook chicken in the air fryer
04:57real South Indian flavors I mean look this thing is pretty power packed it's 200 degrees small space so it really zeps all that heat think of an air fryer as an oven on steroids you know a booster oven if you know how to use it well it will be your best friend so I'm actually pretty confident I can pull it off
05:20um I'm probably gonna do what sent Steph home I'm gonna do pork belly twice cooked pork belly with a plum caramel sauce
05:28so my strategy today is really making sure that my pork is cooked to the T I want tender pork on the inside and kind of caramelized on the outside
05:39so the way I'm gonna cook this dish is first the pork belly goes into the pressure cooker that'll soften the meat tenderize the meat
05:46and then I'm gonna finish it off in the air fryer to crisp in and caramelize the outside
05:52it's gonna be you know delicious sticky kind of tasty um and I love pork belly
06:01this is it we've made it to the top 10 and we've got a really fun challenge to kick off with
06:06yeah and I think there's always that question of what is an air fryer oh yeah how is it different and the best way to describe it is it's a smaller version
06:14of a really red-hot commercial oven yeah so it's a time saver as well yeah yeah it's great obviously it's quick
06:20so many people have them at home but we don't want to see chicken nuggets and chips from these guys
06:24because there are top 10 back to winners I want to see some restaurant-worthy dishes coming out of these bad boys
06:29for sure gotta be like 10 levels up from your ordinary home-cooked wheat night meal in the air fryer I reckon
06:35does the air fryer get a workout in your home very often well my son actually believe it or not my son is the air fryer expert
06:44oh yeah does he cook for you with it he does yeah for the family do some dumplings and yeah it's great
06:49nice I love it I think it's gonna be a crazy cook because I feel like they're ready they're ready for this next part of the competition
06:55and with the challenges that we've got coming up for these guys that bottom three is a dangerous place today
07:00yeah and I think the other thing about today is that we've got a $5,000 Harvey Norman voucher for a kitchen
07:08people aren't just gonna be cooking to stay out of the bottom three they're gonna be cooking to win
07:12that's right you're with Benny yeah mate loving it sweet
07:17I actually have used an air fryer for a bit to be honest but mostly doing like vegetables or proteins in there
07:22so I'm trying to think like what can I do that like the judges won't necessarily expect to be seeing today
07:27I don't reckon anyone's gonna do a dessert and I certainly don't think anyone's gonna be doing pastry
07:31so I'm gonna give it a whirl
07:33I'm gonna do phyllo brushed with butter and thyme and honey
07:35and I'm gonna roast some fennel in there as well
07:37so I'm gonna brush it with fennel apple ginger syrup
07:39there's always room in desserts to have some fun
07:41when I think of phyllo I think of all those beautiful you know Greek and Mediterranean kind of desserts brushed with honey
07:46and then when I'm thinking honey I'm kind of thinking all those eucalyptus trees in my backyard that the bees are around pollinating
07:51so I kind of think that crispy phyllo honey and eucalyptus could translate really well to a cool funky kind of dessert
07:58I kind of hope I can pull this off because maybe it'll make people think a little bit differently about the kinds of things you can do in an air fryer
08:04I want to try and get a lot of stuff happening early in this cook
08:07just so that I've got time to make sure my phyllo pastry I'm gonna do in the air fryer works
08:12because I've never done it that way before
08:13and so I don't know if it's gonna work but I'll find out very shortly
08:16Oyster shuckers
08:18Oyster shuckers
08:19Ooh! Shuckers oysters!
08:21My gameplay today is to absolutely utilise this machine
08:25Do you think I can put this little tray inside?
08:27Yes you can
08:28To it's absolute best I'm gonna use multiple ways and to whip up delicious restaurant water dish
08:37Hi Snaj!
08:38Oh hi!
08:39What's cooking in the air fryer?
08:41A lot!
08:42Today I'm making this gorgeous dish like a beetroot and steak
08:45so it'll be two, three different ways doing beetroots
08:48all of them will be done in an air fryer
08:50and I'm gonna have also like a beetroot chips
08:52I'm gonna have this like a beetroot bread
08:54I cannot believe I'm baking bread in an air fryer
08:56You're baking bread in an air fryer?
08:58Have you done that before?
08:59Never!
09:00It would be like you know amazing if that comes out of here
09:02so I'm actually excited
09:04Okay that is exciting!
09:05Just looking at the colour of that dough
09:07that is what I want so much
09:09I'm really excited
09:10but you know it's not just will it work
09:12it's the texture if it does work
09:13Exactly
09:14Good luck!
09:15Thanks Sophia!
09:16Top ten cooked today, no time to be safe
09:18that's why I'm going all out
09:19I could have done pork belly and chips
09:21but I'm not doing that so I'm going nuts today
09:24Fifteen minutes down you've got one hour to go!
09:27Alright!
09:38When I see this air fryer
09:40what comes to mind is
09:42how can I use this to actually enhance an ingredient
09:46I don't want to just cook something in there
09:48that I could cook in a pan or cook in an oven
09:51I want to cook something
09:52that is actually going to make a difference
09:54and make that better
09:57Wow!
09:58Sarah!
09:59Hello!
10:00You've seen a lot of these guys around
10:01I've taken all of the carrots out of the pantry
10:03What's going on here?
10:04So look I just
10:06seeing the air fryer
10:07I want to kind of experiment with it
10:09and show that the carrots are a versatile ingredient
10:12so look I'm going to do carrot as many ways
10:14as I can fit into the thyme
10:16so I'm making a carrot medallion
10:18so rolling it up
10:19I've got a chicken, carrot, gastric
10:20that I'm just going to brush it
10:22tie it nice and tightly
10:23and then roast it in the air fry
10:25so that's kind of like the main element on the dish
10:28Yep
10:29and then I've got roasted carrots
10:30I'm going to cook that down
10:31and do a bit of a puree
10:32I've got carrot gel
10:34so playing around with those flavours
10:36Wow wow wow wow
10:37it's a bit of a risky job no?
10:39surely?
10:40It's top ten
10:41The kind of danger zone is here
10:42you know using carrots basically
10:44all the way across the dish
10:45Yep
10:46can become a little bit monotone
10:48it's a bit of a risky job no? surely?
10:49It's top ten
10:51It's top ten
10:52The judges are worried that this is just going to taste like a monotone bowl of carrots
10:54and I totally agree that this is going to taste like a monotone bowl of carrots
10:58and I totally get that
10:59I know that that could easily happen
11:00so my main focus is that every element really sings and sings and sings all the way
11:05and it's a bit of a risky job no? surely?
11:06It's a bit of a risky job no? surely?
11:07It's top ten
11:08monotone it's a bit of a risky job no surely it's top 10. the judges are worried that this
11:16is just going to taste like a monotone bowl of carrots and i totally get that i know that that
11:22could easily happen so my main focus is that every element really sings and pops of a different
11:29flavor so i am making a sweet beautiful carrot medallion i'm going to glaze it with that chicken
11:37jus gastrique which is carrot juice vinegar chicken stock which i'm reducing down i'm also
11:44going to have a real freshness from that roasted carrot and creme fraiche puree and then i want
11:49this beautiful warming flavors coming from that spiced carrot gel i'm doing roasted baby carrots
11:56i'm doing pickled baby carrots which is this really tangy element that's going to come through as well
12:02and there's lots of different flavors going on and also a lot of textures carrots carrots carrots and
12:09more carrots you've got 40 minutes left
12:26laura oh it's a juicy looking rack of lamb it's a very juicy
12:29uh yes lamb lamb and turnips lamb and turnips in the airfryer yeah so the lamb no the lamb i'm going
12:37to do in the pan because that's just me um but the turnips are salt baking oh i'm glad somebody's
12:41salt baking yeah yeah salt baked in an air fryer before never yeah that's just a baby oven exactly
12:47hey depender hey guys how you going i think i'm shooting for that voucher are you puffed i am i'm so
12:56i'm so unfit it's so embarrassing um so i'm doing um so there's a chicken dish in south of the
13:03it's called majestic chicken basically i'm gonna cook that in the air fryer and then i'm gonna um
13:08toss it in like a really nice tangy like a really nice yogurt-based sauce with spices and you should
13:13just get a flavor bomb in your mouth jamie looks like you're doing pork belly i am doing pork belly
13:20so i'm making basam yeah yeah so beautiful korean pork belly i can see you getting excited yeah i can
13:27feel a little bit of drool leaking out the bottom of my mouth excuse me i've been cooking so many
13:33desserts in the masterchef kitchen so far i cook loads of savory at home all the time so going
13:40savory today i've got a beautiful piece of lamb rump which i'm going to do a lovely spice over that
13:44some roast beetroots i'm going to do lamb jus and then i'm going to bring it all together with like a
13:49really nice fresh kind of green tahini sauce as well basically it's like a lamb roast um but done in
13:56the air fryer a lamb roast it's one of my favorite things to cook for my friends my family i love to
14:03always pour a bit of mediterranean middle eastern type flavors with it and i think today is a great
14:08day to share that with the judges usually i would give myself about six hours a nice big beautiful piece
14:14of lamb shoulder pop it in the oven just let it do its thing but today i've chosen to use a piece of
14:19lamb rump my initial thought is i can cook this way quicker that's not cooking is it i'm not really
14:26sure about timings for using the air fryer so i'm just going to be having to go with my gut feeling a
14:32little bit here i have never cooked in an air fryer and like once but yeah i just want to really see
14:38how far i can push it with how you know how many different elements i can get in there and out
14:43there and on the plate what's that oh that's you it's not no it's not me that's you it's that's
14:53that's you buzzing is it yeah uh this is a new one for me the air fryer never used it i've looked at
14:58it on the shelf i'm i'm fascinated by them though i just have been scared to use it the cooking landscape
15:04has changed so much since the first series of masterchef if you think all that way back
15:08we did like an onion challenge cutting up an onion you're doing a good job you're in now there's so
15:16many kitchen gadgets there's new technology and i'm what's pretty much described as a bit of a
15:22traditionalist so this one's going to be a real challenge for me today i'm going to make a red mullet
15:26with an olive oil hollandaise and poached egg this dish is going to be like a snazzy breakfast with big
15:31punchy flavors i just got to come up with an airfry element that works really well in the dish
15:37the plan might work but i've just got to get my head around this contraption that i've never used
15:42before i'm going to learn on the job today that's what masterchefs have been about for me learning
15:46new skills it's like a monkey with a buddy with a computer yeah with a computer
15:52callum all right hello jence how are you i'm well thank you frying away frying away what are you
16:02going to do so i came across phyllo pastry right is what came to me so i'm going to do phyllo um
16:08brushed butter and thyme and honey i'm going to roast some fennel in there as well this is confusing me
16:13because i'm seeing ginger i'm seeing fennel i'm seeing an air fryer this is a dessert oh yeah sorry
16:20yeah yeah it is wow yeah well i guess phyllo can go either way right so in the air fryer yeah is that
16:27right yeah wow yeah because no one knows if they're in a dessert today you'd only one ah well buddy lovely
16:34then so the strategy work a good a good or a bad thing we'll wait and see yeah um so you've got your
16:38phyllo which you're going to cook in the airfryer yeah that'll be nice and crispy and caramelized
16:42so um building up from the plate there's going to be a um ginger um lemon honey jelly which is this
16:48okay um there's going to be um eucalyptus ice cream and then there's going to be um roasted fennel
16:53and then phyllo that's been brushed with honey and thyme that's the go wow um will it pay off
16:59that's the question let's find out i guess yeah so i'm the only one doing desserts today in this
17:06challenge which um i was kind of part of the strategy like i think in top 10 it's so hard
17:10to stand out and if you're cooking a pork belly against ben's pork belly you've got a direct
17:13comparison i think being um out on your own is maybe not not a bad thing so it's the moment of
17:19truth now i've got to uh get this phyllo pastry sorted no doubt that is hot i'm sweating profusely
17:25i think the key part of this dish is to make sure i can get that phyllo pastry really nice and golden
17:29super crisp and a nice kind of textural contrast against all those kind of soft elements that are on the
17:34plate i haven't actually made phyllo pastry and air fry before so i'm not entirely sure it's gonna
17:39work so it's uh the pressure's on okay guys 30 minutes to go i've got my pork belly in the pressure
17:52cooker then i'm gonna have to air fry it probably just pump it up high and then just air fry my hope
17:57i am holding 10 minutes is all i need in there but i don't know never done it before pork belly is really
18:04difficult to cook in 75 minutes usually i do this over three hours hi audrey nice to meet you here
18:11how are you great oh you're looking very lovely today thank you i'm uh air fryer chic today excellent
18:18so what are you making so i'm actually doing a twice cooked pork belly um i'm just gonna be it's it's
18:23actually um pork belly and caramelize um plump so i think that would work really well it sounds delicious
18:30however you're double cooking which means it's time constrained yeah i'm gonna take it down to the
18:35wire again so how long is the pressure for the lot to go it's got 20 minutes left so how long do you
18:40need in the air fryer i reckon at least 10 minutes oh i know oh gosh you are leaving it very close yeah
18:48yeah
18:55oyster
19:02mm that is exactly what i needed to get through this challenge you're welcome thank you jamie
19:08it's air fryer day and i think they're actually more excited than i thought they would be yeah which
19:12is great yeah they're loving it anything that you're particularly excited or worried about i am
19:17already straight entering by uh calum yeah i think calum is going again to his little
19:23little extreme world of the oceans yeah so he's doing eucalyptus ice cream he's going to be using
19:28a phyllo in a air fryer i'm looking forward to see how he's going to get the crunch really
19:34interesting oh do you know who else is really exciting is snege so she's got a steak and then she
19:39has three beetroot elements she's got a roast beetroot okay she has crisps and she's promising beetroot
19:47bread in the air fryer and it's pink the dough is pink and beautiful so i'm hoping that works wow okay
19:55i've also got sarah she's doing these beautiful like carrot scrolls oh and then all of her other
20:01elements on that dish are all carrot cool so it's carrot on carrot on carrot on carrot and it's only
20:06so much you can do with a carrot exactly so are we just going to get mono flavors of carrot that's
20:11her challenge audra she is doing like a braised pork belly in a sticky caramel sauce so time is
20:19obviously an issue straight away in 75 minutes it is a challenge yeah
20:26bring us the latest air fryer sensation 15 minutes to go
20:43this snazzy breakfast is coming together the smoking of my red mullet's done my gastric is bubbling away
20:49and i think i've figured out the air fryer element that is the all important piece of my puzzle i'm
20:55going to do some potato croquettes in the air fryer i'm keeping my croquette really basic today with
21:01potato and chive really don't know how these croquettes are going to react in here so that's
21:05what i'm only concentrating on right now i need to get the airfry component done and right so i'm relying
21:10on the other components to compensate for the simplicity of my croquette i know it's a little bit
21:15safe and i haven't played safe in the must-earth kitchen but i'm just hoping it all comes together
21:19yeah i need to um i'm working on my beetroot bread i need to pull one out to see if it's cooked
21:27oh damn that looks good i'll take a big one
21:32oh okay
21:36oh my god
21:40yes thank you air fryer
21:43i never baked bread in an airfry huh and let me tell you it can't be done it's delicious
21:51listen i'm not gonna lie i'm starting to like this guy so maybe i'll give him a name i'm also making
21:59a bitter juice infused sauce silky smooth and kind of brings the whole dish together i'm really happy
22:04i hate not being able to see anyone's food in the oven it's driving me crazy
22:14cooking lamb in lamb fat what better things could there be in the world going well lamb's cooked
22:20really nicely and i'm really happy with the turnips that was cooked in the airfryer today i've done them
22:25in that beautiful salt crust and they're just perfectly steamed i don't want to be in the bottom three today i want
22:30to be at the top i want to win this prize i'm so happy with the air fryer cook on the chicken i've
22:37tossed it in this sauce it's really nice and tangy because it's yogurt based hopefully the judges like it
22:41is that pork perfect because if it's not bottom three if it is maybe the top prize give me the cash
22:54okay guys 10 minutes to go
23:13it's been a lot of time to start getting stuff cold and freezing or whatever so i now need to just sort
23:17of bring everything together to be able to start plating it up this beehive inspired dessert is
23:21definitely turning out to be something that i don't think the judges would have expected to see
23:24today but there's no doubt that the hero of this whole dessert is that phyllo pastry in the airfryer
23:30and if it doesn't work i don't really have time for a plan b so it's high stakes at this point
23:36yeah i thought it was looking great it's really golden super crisp um yeah i uh i think i'm happy
23:44i know that i've taken a massive risk by making a dessert today what was probably always going to be a
23:48savory challenge for most people but i just hope the judges can see it's a really fun dessert it's
23:52a little bit different and it is a great way to use an airfryer look i just hope i've done enough
23:56to get that top dish and failing that at least not the bottom three
23:59so carrot is in the airfryer and it's looking beautiful um it's uh just roasting off and i
24:14really i've got only one so i've got to really watch it and make sure that it's cooking perfectly
24:20i think the worst case scenario today would be is that if everything just tastes like a simple carrot
24:25there really needs to be dynamic layers of flavors in this dish so i'm adding my really fresh beautiful
24:32roast carrot and creme fraiche puree to the base of my bowl then i've sliced up those pickled carrots
24:39but it's really powerful this i place on that gorgeous carrot medallion i'm squeezing on that
24:46spiced carrot gel and finishing it off with some beautiful carrot tops as well it looks like modern art
24:54on the plate but i feel like this is definitely a risk doing six versions of carrots today yeah i hope
25:00it pays off is it working the pork belly's in the airfryer time is zipping by so quickly so i pull open
25:10that drawer it looks good it is exactly what i was going for and it's just going to be incredible with
25:19that sweet and tart plum sauce oh you gotta laugh you gotta love an airfryer it does things so quickly
25:26oh my god okay guys two minutes to go i put them both in and realized i put it should have put them in
25:36at slightly different times so that i could what do these are hey how far did you take this i don't do
25:41temperature i just do touch the most important part of this dish is the cook on my lamb rum i cook them
25:48all the time at home but i have the cap on when i cook them moment of truth i am just praying that
25:56it's cooked it's cooked perfectly
26:09how how far did you take this i don't do temperature i just do touch the lamb is overcooked the hero
26:17of the dish that was the hero cooked in the airfryer has been overcooked
26:26i'm really worried because there's no plan b here you don't want to be in the bottom three
26:32one minute to go i have not given myself enough time to plate this dish up beautifully
26:38sunday roast oh my gosh it's such a mess
26:50a hundred percent these airfryer croquettes have matched up to the oven ones i'm pleasantly surprised
26:56how the croquettes came out of the airfryer they're nice and crispy on the outside light and fluffy on
27:01the inside so the first thing i layer on this plate is my roasted beetroot with my pom puree i decide to do it
27:08on the side of the wall and put my chip through it so it looks like you in a forest and like a tree
27:14and those little mushrooms coming out of it okay steak steak i add the little strip of steak that's
27:19perfectly cooked and i'm using beetroot powder as well it's going to give a lovely color and also that
27:24lovely earthiness and taste so happy show us why our fries are all the rage in ten nine eight seven six
27:36five four three two one that is it well done
27:45okay that one leg bench boys god damn oh you're getting old me i know i'm so happy actually
27:54envisioned this dish when i started and i nailed it if i if i'm to say so
28:10the first dish we'd like to taste belongs to sarah
28:12i'm really nervous i really tried to showcase the airfryer that you can do something really
28:23beautiful with a simple carrot well i just hope that the flavor is there to back it up well
28:33what have you made my dish is carrots so i've played around with textures of carrots i've made a gas streak
28:39out of a reduction of carrots some chicken juice and brushed that on the carrots rolled it up into the
28:46medallion and then glazed that while i roasted it in the airfryer i've done a beautiful carrot puree
28:52and then i've also done the carrot gel in there too and carrot tops it's a lot of carrot it's a lot of
28:59carrot so much carrot it looks like a sunset look at that i don't want to cut to it look at us it's like
29:12cutting butter oh look at that look at the layers that was my concern is it going to be cooked enough
29:21inside and it looked like it is yeah look at that as they say in french miniature
29:51i don't know what i'm enjoying more the dish or watching you enjoy the dish here you are it's
30:01right up there this is what i like about cooking or chefs or cooks they go beyond the impossible
30:10i have never experienced enjoying different flavors or different textures with the same vegetable
30:18it's just unbelievable i love this little puree i think this is many things the color is perfect
30:23it's very unctuous the sweetness support the dish your little roulard is cooked perfectly so
30:32there's you there's the airfryer of course together you've done an amazing job you have nailed the brief
30:40the cook on that scroll it's so beautiful how you've been able to get so many different characteristics
30:49out of the carrot because you've got like the beautiful burnish on the top which is so lovely
30:54it gives it like just the slightest bit of bitterness and then you obviously get sweetness right because
30:59you've roasted the carrot and you've glazed it but then that gastrique has just like seeped down in
31:04between every single layer oh yes and it's providing like a little bit of savory and acidity
31:09to this one piece of carrot it's insane but then also your trademark just a little sprinkle of spice
31:18with that gel like it is absolutely phenomenal sarah like i think that's that's right up there for me
31:26you've absolutely crushed it you should be very very proud of yourself nice work
31:40you're up next jamie
31:47so we've got like korean spiced crispy pork belly oysters to wash it down all in a nice little psalm
31:54and the sauce i reckon it's up there one of the best things you've cooked in the competition thank
31:58you it's so powerful it's so textural it's so fun and smashing a beautiful salty oyster after that
32:05experience it's like sign me up next dipinda dipinda
32:14i made majestic chicken kati rolls majestic oh
32:18oh i really enjoyed the the experience this chicken is superb it's so crunchy so tender airfryer
32:27obviously has done a fantastic job there thank you so much well done thank you guys
32:34okay next lua so i've done uh salt baked turnips lamb a masala ju and a sage butter emulsion
32:42the lamb is so perfectly cooked this sauce is drinkable and the salt baked turnips that you
32:49did in the airfryer are so tender they just kind of melt in the mouth so you've absolutely nailed the
32:55brief next dish belongs to ben we've got roasted pork belly and romesco sauce the pork i think was a very
33:05good job this type of dish is which is out of my normal life glass of wine watching the footy
33:17the next dish we want to taste belongs to andre
33:23i'm feeling nervous today was all about the airfryer and i've never used one
33:27i just hope that my croquettes are good enough to hit the brief
33:39what did you make andre today i've made a smoked red mullet a croquette and an olive oil hollandaise
33:50why'd you go for a croquette um it's probably because it's the most forgiving thing that i
33:56i could think of that would go in an airfryer but i reckon we should have a crack
34:17andre what i like about it is your olive oil bernese
34:22the acidity reduction really punch in to the dish and i think you've done a good representation of
34:31what a croquette should be but i would have liked to have the potato more seasoned
34:41i was after a little bit of something else you know like it was it was pretty stock standard
34:46potato with a little bit of chive in there i didn't know if it needed like some lemon zest or
34:50a bit of freshness or even a touch of that smoked mullet folded through there as well would have
34:56made it a bit more interesting so yeah i think the dish on a whole may be in the middle and i think
35:02that's a bit of a dangerous place to be because the cooking you know in top 10 is such a high standard
35:06now so we're just going to see how this one comes out in the wash thanks mate
35:14okay next oh
35:16oh wow
35:24hello nice today i've made twice cooked pork belly with plum sauce this is very chinese so it's that
35:33braised version where the the fats become quite gelatinous but then when you put it in the airfryer
35:38it then becomes caramelized around the outside so that's what i was going for shall you plate up
35:44oh okay okay thank you this is very well presented
35:58i was praying that someone was going to go down like glaze sticky gnarly alley with the airfryer and
36:16you did it so thank you so much what i loved was just how this pork came to the table like all sticky and
36:24caramelized even like those burnished edges all the way around that is my jam and then it's just got
36:31this beautiful whisper of all of those aromats that you used in the pressure cooker braise it's so lovely
36:37and soft i know you were pressed for time but i think it's paid off it's absolutely paid off cook on
36:45the pork was amazing and the way that all the flavors knit together is incredible
36:51i love that plum sauce it's heat and it's spice and it's zing and it just lifts everything together
36:58especially when you've got a cut of meat that is really fatty you do need something to balance that
37:03out it's a really really clever dish choice for the challenge i think you nailed that thank you
37:10the next dish we'd like to taste was made by snaz i'm really happy this is even better dish than
37:24i thought i would present to judges it looks so elegant and at the same time i really went full
37:31with that airfry with all my elements bread we have bread i just hope the flavor tastes good
37:42snaz what is your dish beets and steak so i do have a beetroot bread penjoo
37:49and roasted beetroot chips beetroot dust snaz it looks like a restaurant dish let's hope it tastes like
38:02one
38:18snaz first i would like to say your dish look look very attractive
38:24i love your puree you can get the garlic bit of sign to it it's very unctuous i love it thank you
38:32the sauce
38:36it's not reduced enough it's not edge or if you did it you did it too quick
38:42the sauce was the one where i really thought you missed the trick um it just doesn't have the guts
38:48that i wanted it to and i feel like you missed an opportunity to use the airfryer to brown bones
38:53as soon as the clock started brown bones brown veggies get that in a pan saute off deglaze and
38:59really start to build flavor it does taste like a pan sauce and for me this dish deserves more than
39:05that yeah so bit of a mixed bag it looked a million bucks yeah but it kind of left us a little bit
39:12wanting when we dug in yeah so i think you were focusing so hard on really going for gold with
39:18the airfryer that your dish overall lacks a little bit of complexity yep we'll have to wait and see
39:26bye bye i'm a little disappointed i knew i should have kind of put more attention to that sauce
39:34other than trying to do all these elements yeah definitely worried that i'm going to be cooking
39:38the pressure test the next dish we want to taste belongs to callum despite the fact i've used an
39:46airfryer before i chose to do something that was a bit of a risk that i hadn't done in an airfryer
39:50before hopefully it's a dish that's really interesting to eat a lot of fun not too sweet
39:54and of course highlighting that nice crispy pastry oh my gosh i want to not only stay out of that bottom
39:59three but have a chance of winning that voucher okay dessert in an airfryer so it's a ginger and honey
40:08jelly i've made a honey time phyllo salted eucalyptus ice cream and then some roasted fennel
40:18well callum you're the only one who chose to make dessert in the airfryer you've taken a huge risk
40:23let's see if it paid off
40:29callum flavors they are spot on love the roasted fennel it just gives a great like floral savory
40:49note to the dish and then that little jelly was it was really cool it's like melted away in your mouth
40:54like instantly when it hit your palate and it really brought out the honey versus the citrus everywhere
40:59it was so well done thanks mate thanks indy you've done an extraordinary job the texture on the
41:04phyllo is remarkable it is look at that it's just brilliant and because of that texture we can really
41:13enjoy the ice cream the joley it is actually quite amazing listen you are a fret and you know you are
41:24and every time you keep pushing that bar higher and higher and i can't wait the next surprise next
41:31you you are just fantastic it's everything on the plate is to lick it's to be licked
41:36well done thank you thank you thank you
41:42i don't know i mean i don't know what to say more he's just a genius
41:45he's very good next dish we'd like to taste belongs to alana
41:57i'm feeling pretty devastated at the moment i know that they're going to grill me for
42:04overcooking my lamb all i can hope for right now is that the flavors is going to be enough to get me
42:10out of that bottom three
42:20alana what is the dish so it's roasted lamb rump with a honey and carob lamb jus a green tahini
42:28sauce on the bottom as well as some roasted beet roots it's been a while since we've seen a savoury
42:34from you yeah i mean i cook so much savoury at home constantly so i just wanted to show everything
42:40that i can do and yeah what i enjoy doing as well and cook on the lamb are you happy with that
42:44i'm worried it's a little bit over um that's probably the the main concern that i've got gotcha
43:04all right bit to unpack here what i really liked is like there's where's the lamb fat coming from i
43:23can taste a nice little waft of lamb fat in the jus and then also on the beech root lovely touch for
43:31that to just be like this like haze over the whole dish i really enjoyed it but i feel like lamb rump was
43:37the wrong piece of meat to put in the air fryer because it's gone into a really high intense
43:43environment the outside it's gone gray and then on the inside you're getting like a small bit of blush
43:49medium that outside bit it just it just ruins that beautiful lamb rum and needed to be in a slower
43:55a lower temperature oven so you get more of an even blush all the way through uh the center of the
44:01meat i wish you went for a fillet i wish you went for a cutlet because that dish was so powerful
44:09your caramel lamb sauce reduction is fantastic and you follow with the green tiny which strong but
44:16there's nothing wrong with that look you are a remarkable lady thank you now you're making me
44:22myself you are such a natural cook
44:27which bit's making you emotional because i knew it you knew you knew yeah
44:31sorry for that but we have to be what we are doing and um good luck thank you thanks alana
44:49well we gave you an air fryer asked for top 10 worthy food
44:54and you guys definitely did not disappoint there were a few contenders for dish of the day
45:01but the cook who's won big brought us a plate of utter perfection the air fried component stole the
45:07show but the entire dish was a massive success we will never look at carrots the same way again sarah congratulations
45:18first top dish in the top 10 this is a huge confidence boost i just feel ready to tackle
45:35every challenge and i'm gonna keep pushing myself on top of that a five thousand dollar harvey norman
45:42voucher yes i can get my shop on and i can't wait to go and pick out some goodies well unfortunately guys
45:50we do still have some bad news to dish out if i call your name step forward you're cooking in tomorrow's
45:58pressure test alana
46:06snaz
46:11andre
46:20so three of you are cooking for your spot in the competition tomorrow
46:24you're top 10 now so this one is going to be an absolute beast so everyone get a good sleep
46:38tomorrow night this challenge has been set by an absolute trailblazer
46:44today you'll be making my
46:52dawn of a tropical new day and it's a hundred percent plant-based
46:57wow there's no eggs in this and there's no dairy so you can't necessarily use your intuition so much
47:02i'm so worried for these guys this exquisite ray of sunshine that is beautiful comes with a dark
47:11cloud oh my god of elimination i do not want my masterchef experience to end today
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