“Please don’t watch me,” whimpers Angela, as John levitates spookily past. Gregg forgives him, though, because his ravioli is light and the dish has good flavours and textures.įlavour fave Angela makes venison and rabbit game pie with straw fries (made with potato peelings). Do you mind if I borrow some of yours?” Why I oughta… “Have you got enough hair gel to go further in the competition?” quips Gregg. Jack invents a dish of pan-roasted cod cheeks with ravioli of pumpkin with fennel, serving it with chicken jus and crispy chicken skin. Rummage behind some houses and you’re more likely to unearth a scraped-out ready meal container and some fag butts than chicken giblets and stale croissants. They have an hour and 10 minutes to make a silk purse out of a sow’s ear. Next up, the five are sent to the scrapheap. It’s the Invention Test again, but this time their ingredients consist of kitchen scraps, leftovers and trimmings, including chicken giblets and skin, bones, a pig’s ear, fish heads and bones, roes, potato peelings, vegetable offcuts, stale bread and cheese rind. “You’re all so talented, I hope you all win,” gushes Terry. Luke sums up the experience: “There was urgency, there was excitement, there was terror.” A bit like Anne Boleyn’s marriage to Henry V, then. His plates look beautiful – until the ice cream chucks itself off the top of the tart. “Minutes away from being ruined,” says John. Then he abandons his grated apple, which was caramelising (or burning) in the oven. He forgets the vanilla. “Do three pods, Luke,” says John. He is making John’s deconstructed apple tartin, served with ice cream infused with vanilla and bay leaf. The finale comes from robotics engineer Luke, 31, who has a tough act to follow. Terry, who has a charming turn of phrase, likens it to a “Salvadore Dali work of art”. “Dessert is not my strength.”įor someone who has struggled with presentation even with her own dishes, a delicate dessert is a tough ask. “Pass the port and harden the arteries,” she quips.īusiness owner Angela, 43, is in charge of dessert number one – salt and almond ice cream with aerated chocolate foam, cardomom caramel, chocolate cookie crumbs and a chocolate caramel pull.
MASTERCHEF FINALE 2014 FULL
The meat is a bit bloody for Mary, but Terry is full of praise for the veg: “That is the best Brussels sprout I have ever tasted.”ĭr Lucy finds it all a bit too rich. All his hard work on the sauce nearly goes down the drain, when he leaves it among the dirty pans. Training director Michael, 30, is charged with the main – saddle of venison, which is seared and slow cooked in a water bath and served with six vegetables cooked five different ways, bacon vinaigrette and venison jus. “That’s about as good as beetroot gets,” says Dr Lucy, digging into the pretty plate. They are served with beetroot salt-baked, marinated and boiled, accompanied by an olive oil powder, pine nut puree and sweet maple dressing. This second starter involves preparing and curing mackerel fillets, flame grilling them at the last minute. Graduate Jack, 21, is “yet to have a real blunder”. He is making flame-grilled mackerel with textures of beetroot. Michael, Angela, Jack, Ping and Luke at Hever Castle
“Before this I had you earmarked for a place in the next round,” he jokes.īut Terry Deary declares Ping’s dish “perfection”. In revenge, she splatters him with her goat’s cheese foam. “The quality of your dish is going to be an indicator to the rest of the evening. The pumpkin has to be both roasted and turned into a velvety soup, served with a raviolo of confit rabbit and chicken mousse and topped with warm goat’s cheese foam.
Mum Ping, 32, is making pumpkin soup, with layers of complexity on the side. “Today is a day to pull out all the stops,” says John. Ping, Jack, Michael, Angela and Luke will each have four hours to prepare one of five courses designed by John Campbell, who has held Michelin stars at three different restaurants. “Hopefully we can avoid the gallows tonight.” “I daresay in years gone past it wouldn’t be unheard of to cut someone’s head off if they didn’t get it right,” smiles chief executive of Hever Castle Duncan Leslie, who is hosting the dinner with his wife Celine. They will be cooking for three eminent historians – Mary Beard, Professor of Classics at Cambridge, author of Horrible Histories Terry Deary and Dr Lucy Worsley, the curator of Britain’s Historic Royal Palaces.Īnd if the menu isn’t up to scratch, heads will roll… Tonight the five remaining contestants take over the kitchens of Hever Castle in Kent, best known as the Tudor home of vertically-challenged Anne Boleyn. LOAD OF RUBBISH: John Torode and Gregg Wallace watch the contestants cook from the bin
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