Where's the Beef in MasterChef Canada? | S01 E05 | Full Episode | MasterChef World

obviously in MasterChef Canada you will be making lunch with the Toronto Maple Leafs, the local cooks face their first team challenge, come on guys we don't want to go home, the blue team scored a big score while the white team's local cooks don't get You're in a bad mood with me because you made a mistake, in the end you had to face a daunting pressure test, oh my god, it was heartbreaking for Brooke. Sorry, who is Master Chef Dream? It came to an end tonight. We want you to think outside the box, the place for home cooks. in the biggest mystery box but you never know what will be under those suckers in a kitchen mishap oh god doctor oh god that looks serious game changer no I can't end up now in an elimination challenge that pushes the cooks from home to his limits this with prison food, there are only 13 of us cooking, one person is going home and I have to make sure it won't be me.

I am enthusiastic. I'm at the top of my game here. I need to keep you know when. You're at the top of the roller coaster and you're about to reach the edge like you feel like you're going to throw up. That's exactly what I feel. Welcome back to the Master Chef Canada kitchen. There are 13 of you left standing, each with a chance to win one hundred thousand dollars and the title of MasterChef Canada It's time for your Mystery Box challenge Home cooks must prepare an excellent dish using the contents of the mystery box Your performance in this challenge Mystery Box requires innovation, skill and a little muscle I don't want to see any more fish under this Mystery Box.

I've dealt with enough fish, especially with the Team Challenge. You never know what will be under those shoots. On the count of three, pick up your boxes, one, two, three, clips, yeah, just. one thing in your boxes today a classic meat grinder. I know we're putting protein in there. I don't really care what kind, but today we're dealing with me. I have a smile on my face fueled by a good old fashioned elbow. fat, oh shit, I received my meat grinder as a wedding gift, it's still in the box, you're going to use that grinder to prepare the best for the Canadian public, a burger, amazing burgers, I come from the country of meat, but no We are talking about your day to day life.

Backyard Burgers we want you to make something creative and unexpected, the most delicious thing we have ever tasted between two buns, for that you can use this yes, bison, wild boar, muskox, lamb, pork shoulder, kangaroo, turkey press and duck,

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is my meat man? We want you to think outside the box and maybe even outside the box with that in mind. We provide you with a selection of freshly baked pita flatbreads and a variety of beautiful rolls. No burger is complete without toppings. All the extras you will need. To make your burger far from the ordinary, you have

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access to the equipment room, but you must use the meat grinder to make your burgers.

You have 45 minutes to grind your proteins, cook your burgers, assemble your burgers, and name your creation. The cook of the house whose burger. emerge as the best of the best will get a huge advantage in the elimination challenge your time starts now sorry i have your book. I'm not here to cook at home. I'm here to take risks and be adventurous and I think that's what the judge is going to see today. If I had the choice, I would choose bison cut with a little pork to give it that good fat content. It's not very spicy.

I think it works very well with the burger. I would choose the lamb. I love a lamb burger. I would add a little goat cheese. I'm looking for some mint. An Apple. A fresh and crisp gastric taste. Today I'm going to make a lamb burger. I'm going to try to make sliders, which are three burgers put together. I needed to add a little more fat, so I added a little wild boar because it's rich and fatty. I did 50 pushups this morning, so what do you do with the bread? I personally don't eat. lots of carbs that's how you keep your girl figure without carbs I'm definitely making a moose burger with duck foie gras and instead of using a bun I'm using mushrooms no one expects that say something I only make Asian food so Let's get some out.

French, I have eaten kangaroo before and I love the flavors it brings. I took these little pockets. I wanted to make a bag, so it's going to be called a hop sour pork bag. What about the kangaroo? It's very lean, tough, not much. test, this is one I would skip, it's very challenging Dale, are you feeling the pressure? All eyes are on you right now. Is there any seasoning in this? I added but I know I'm going to do some fried onions with and shaved green apple, well you're adding raw apple to that, yeah, that sounds a little risky.

I just have to worry about getting the fat content right. I forgot to hurt my fat. Wow, Eric, tell me what's in the bowl. I'm simmering some duck and I haven't seasoned it yet so what's your secret seasoning going to be, kind of like a salty spicy and I'm going to top it with a little bit of sweetness so I'll grill some pineapple and candied bacon right now Spicy Sweet Salty yes interesting Kayla, can you tell me what kind of burger you plan to make? Duck and Pork Burger Crispy Fried Onion Rings Warm Mushroom Salad and Homemade Roasted Garlic Aioli.

Any concerns, I want to make sure I have enough. flavors it's not a very simple burger as long as I make it on time you have 15 minutes left it will be the black sheep burger so I'm going to use the leg of lamb I have a little rosemary and oregano fresh goat cheese, spread a little on the wine, are you going to put wine in it too? Yes, yes, with the lemon, for you, you finished this. Yes, you can safely take it. Bye bye. I'm making what I'm going to call a little bomb mom burger. so today I'm going to go a little Japanese, which is a little out of my element and produces a little duck fat.

I'm going to make my burgers with foie grub, very caramelized onions with and, uh, bison, wild boar, an interesting foreign combination, just moving things around. along with caramelizing pineapple caramelizing some bacon that's a lot of oil yeah friend Moving like the wind you have 10 minutes left and don't forget to think of that awesome name for your dish because my mom says I'm making lamb burgers so lamborgh I can't think , come on. Burger, there will be a ball. This is a huge burger, but when I had it in Greece it was quite big. My husband and I split it.

Juny just put his burger in the pan and it's thick. Hamburger, you will have little time, finish and prepare for the presentation. Oh, that raw foie is good, fantastic. OMG I'm going to use this every day. You always panic at the last minute. Ah, just the way they handle that knife. it just makes me look at that, oh god, doctor, think doctor, oh my god, you just slipped right now, oh god, oh god, that looks serious, I was just rushing to be careless, the knife slips and it just cuts , it is bad? I can't finish now. no, I can't finish now you need you to take care of it wow Eric is getting points the rest of the house The cooks have just a few seconds to finish their Mystery Box burger challenge 10 seconds left nine eight seven six five four three two one hands up stop cooking after watching and tasting throughout the challenge, the judges will now take one last look to select the best dishes to taste.

Overall, we were impressed by their ambition and creativity. I look at my plate, it's impressive, there were several burgers that really held up and I want to examine them further. One of the local cooks we called will get a big advantage in the next lighting challenge. The first burger we'd like to see used a bold mix of proteins. It was creatively silvered and named Dale. Please bring your plate. I was really doubting the Team Challenge, it feels so amazing to be put in front with sour pork and kangaroo burger, baby cherry tomatoes and apple kangaroo slices would have been one of the proteins I would have skipped, but who knows. oh well the flavors pop in a good way, great presentation, the kangaroo stands up, it's a hoppy burger, thanks Dale, I've never seen Apple used in a burger before, it's pickled in something or a little apple cider vinegar just to prevent it from changing color. smart, very delicious, if you keep cooking like this, you will be the one to top, thank you.

The second burger we like to try gets an A for ambition. Its name promises great flavors. Please take a step forward. Josh has some skills and can really combine flavors. very good and that scares me a little bit the Umami bomb the meat is a mix of wild boar bison and foie gras with a truffled male togarashi oyster mushroom with a crispy fried duck it mixes quite well it is a little greasy overall it is a very nice dish thank you chef smells yummy what is going to cut through all this richness the togarashi Mayo very nice thank you Chef I love the name and certainly from the description you have given big, bold and daring exactly how I like my burgers good texture on the burger and seasoned very well, It's the kind of burger you'd expect to see at a fancy restaurant.

I appreciate that chef. I feel quite relieved to stop judging. I mean, the comments are really positive. They definitely saw what I was looking for. Definitely. I tested what I was going to make for the third home cook on our list. He was a little more confident, but his culinary instincts have put him at the forefront of this competition. Kayla, please bring your duck and oink burger to the front. I just pray to God that I love that. Hello chefs, tell me about the meat in the burger. I'll be holding duck breast, pork shoulder, crispy fried onion, melted aged cheddar cheese and a warm mushroom salad, perfect in the way the fat arrived here, so tell me about the inspiration for this beautiful burger creation.

My boyfriend is obsessed with burgers, so today I channeled my burger instincts, it makes me go weak in the knees. Thanks Kayla, you're here again. Okay, there's a lot of meat. How many boyfriends do you have? Only one. I promise you it's all a mofo, but. It's a great bite, thank you chef. I'm on cloud nine right now. Overall, in the Mystery Box challenge we highlighted three exceptional dishes, but today we decided to try four. I have one with three chairs and a fourth person is coming. That reduces my chances of being number one. The home cook we'll call next used a single protein in a clever way.

Come on, I know it's me. I will be my name. They'll call me Mike. Please come up. the black sheep burger, I have lamb and then onion, jam, goat cheese spread and then I add the arugula, tomato pulp and lemon juice, this for me is a well thought out burger, the ingredients you chose work very well together, great, nice classic combinations. to see you reach the top thank you, you know something is missing, what is that, sir?, a good glass of wine. I love it, thank you Chef, now we need a moment to discuss in terms of flavor balance.

Still it was delicious. I'd like to eat. The whole thing so far I've definitely been the maid of honor, not the bride, everyone standing there wants to get me at this point, very tender, very juicy textual ice, they're taking too long to decide right now. They were all very good. I think in my witness challenge, I'm actually the only one who didn't put all the farm animals in his burger, so we all agree that all four burgers were fantastic. However, there was one that stood out from the rest. This could finally end up in first place, if I don't get the advantage I could really be screwed and that burger belonged to Kayla, good for her for winning the challenge, but I'm not worried about Kayla, I definitely don't think she's going to be. . you're coming after me or something, so let's win today's Mystery Box challenge, you can join us on Master Chef Pantry, follow us, a lot of people underestimated me when I came into this, I think I'm really showing them other home cooks I have.

What it takes and I'm here to win it Kayla is now in control of the elimination challenge and she gets to choose the ingredients that all the other home cooks have to use. The winner of the Mystery Box challenge gets a huge advantage that you won't have. to cook today, thanks now for your second advantage, we'll show you three iconic Canadian ingredients, each paired with a quintessential Canadian drink. Amazing beer. Your fellow competitors will have to cook with the ingredient and beer you choose today. I want to get Josh out 100 it's a competitive strategic decision now for your first choice it's naturally sweet like me 85 percent of the

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Supply comes from Canada maple syrup isn't just for pancakes wow it's a secret ingredient for great cooks around the

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and we have chosen an excellent beer to complement the maple syrup a Galaxy hop beer with a subtle nuance of tropical fruit your second choice is a fruit that thrives north of the 49th parallel can you guess what it is?

I was very bad at geography. I love your honesty. apples with which we combine these apples a crispCascade hop beer due to its subtle fresh citrus notes. Your third option is Smoked, Salty, Irresistible. Excellent as a rich accent or on its own. To guess what it is, I think it's my favorite ingredient, which is bacon, yum. The beloved Canadian classic, along with bacon, is Holler Tower hop beer, a perfect complement to this pork with its mild herbal flavors and traces of spices. So, Kayla, would you say any of these food and beer combinations would present a challenge for you if you were cooking?

I don't love fruit so I would be worried about cooking with apples and how about your fellow home cooks? I think Josh would also have problems with the apple because he tends to overcomplicate his dishes, okay Kayla, it's time for you. to decide I choose, thanks Eric, welcome back, as you can see, Kayla won the last Mystery Box challenge. Did everyone else get cut? She didn't expect that. I'm not too worried because I'm up here and he's down there. He's not going to cook today. She is safe from elimination. That is the first advantage of it.

For her second advantage, Kayla was presented with three iconic ones. Canadian ingredients that we combine with a quintessentially Canadian drink, beer. Yes, everyone will create an impressive dish using the ingredient she chose and the beer we thought best complemented it. Kayla chose apples in Alexander Keith's Cascade hop ale, beer and apples. What are we going to do? Kayla has one last advantage that we haven't revealed to you yet. You can choose two home cooks who should use these apples and Cascade Hop beer to make us a delicious dessert. I can't, I'm trying. smile at Kayla in a very pleasant way so that she doesn't choose me to beg her when it comes to desserts and pastries on a scale of one to ten.

She's probably around six, who's your first choice? My first choice is Josh. Bring it. I don't really want to bake today, but he wants to drop the bomb on someone she sees as her competition, so hey, I'll take that, Kayla, you can pick another home cook who has to make a dessert. I think this person just shot himself in the foot with his comments, so I choose Eric because he thinks things are too spread out in the kitchen and he may not be able to prepare a dessert in time. assigned. Eric gets under the skin a little, he once hit a nice pie.

It was a total coincidence. I don't think he can do it twice Eric, how do you feel about that? I'm not a baker. I'm not a big fan of desserts. I haven't made many desserts. I feel absolutely fabulous. Remember the rest of you. you can go any way you want, main course or dessert savory or sweet, you will have

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access to MasterChef Canada Pantry, are you ready, a chef?, your 60 minutes begin. Now the two local chefs who prepare the best dishes will become team captains in the next steel challenge and at least one home cook will be sent home pork belly are you kidding me? you're keeping me away from it oh Kayla you're so depressed about this Where's the fennel?

I always think too much and I'm in the pantry. It's stressful I'm making a pork loin chop I'm going to make a beer and honey glaze with apple sauce Pork with the apples and maybe a coleslaw, we'll see when we get there I'm going to make a beautiful pork chop The meat of pork and beer makes a lot of sense. Everyone almost selected pork. I would have to say they are taking the safe route for me. They are apple fritters. I would be making a beer batter. I would probably add hazelnuts or macadamia nuts. Protection exactly.

I would roast and melt some apples almost make a little puree, sweeten it a little delicious. It would make it sweet. I would have maple syrup and cinnamon. I would also use beer. I would really let those apples sing and be the star of that. program I'm going to make a kind of Italian donut there will be a little beer in the dough and caramel I'm going to make I'm going to make a classic apple pie with beer caramel the dough can definitely work for you you need to like to rest and refresh yourself and that's a lot to do in an hour for me.

Tasty I would take the beer and use it to steam delicate seafood like scallops or shrimp and apple salad. I'm going to make something with pork tarragon Apple a little beer my flavors are going to be perfect in the beer orange apple a little cinnamon for a little garlic surprise I think you'll really enjoy it, I hope it goes well anyway Kayla me stuck with baked goods. In fact, I'm going to make some apple and Profiteroles with beer and some caramelized apples on the side anything can go wrong, they are very picky, which is a 60+ minute dish.

I have to go. I have to speed up some things here. Don't you have to say hello? Carly, you look like a little uh shook there yeah what's going on what's going on I really hope this works out how come what's sparking? Don't know. I'm always a little nervous. I'm shaking all the time. This is horrible. Man, sweet Jesus, it's hard in the Master Chef Canada kitchen, the house. Cooks have one hour to create a master chef-quality dish with apples and beer. Kayla prepares the steaks choosing Josh and Eric to make the desserts. Throw me whatever you want.

I can handle it. I'm going to knock it out of the park and at the end of this challenge at least one home cook will be eliminated. Eric is running around the kitchen at our simulated speed with the most irritable expression on his face. Eric is fine, so what are you doing? For today, this is just an apple pie filling and how sure are you that you can pull it off? Not too sure, but you did some great shit earlier. I think it was a flute, yeah, oh yeah, Julie, what are you doing here today? I'm making an apple zappally and I'm incorporating the beer into my dough and also into my candy like a doughnut, yeah, yeah, that's not what you did for the audition, that's what I did for the audition, okay , but it's going to be completely different, you change the name, but ultimately it's still a donut, okay, we'll see, we'll do it Josh Chef, so they forced you to make a dessert.

I was absolutely forced to make a dessert that would not be my choice. So what dessert are you making? Basically, I'm making beer and apple-infused profiteroles, caramelized onions, beer caramel, and a couple of crunchy walnuts for texture. I hope you enjoy it, it sounds like you have a lot to eat. done in a short time, i sure have good luck, sorry, you've been making a lot of desserts so far and you're changing your strategy, yeah, why, well, because the only thing these people think I can do is bake, so I have I have to show you that I have some.

More under the hood than a gimmick but who do you think is going home? I think the ones who stay comfortable are the ones you go home with. Very nice, thank you very much. Danny is running around like a chicken with its head cut off. he has super scattered marks every

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hey lady, I noticed you know he's gone half the beer. I have one here, but if you want it, yes, thank you, thank you very much, so what are you doing here? Spicy and sweet pork, small potato, a little sour apple. Portuguese coleslaw no, it's a little twisted and yes, apple and pork are not Portuguese yes, it is of course, but I have to change it up a little Danielle, what are you cooking today after pork loin glazed with apple, mashed potato, a little spicy mustard and a potato? to balance it with the honey it contains so that you feel quite confident about your dish.

I feel a little confident that this is an elimination challenge. Oh yes, I'm cooking to save my life. Hey, Pinot Chef Claudio smells good. Over here, what are you doing? I'm going to make a pork chop with lentils and applesauce, so what are you going to do to stand out because there's a lot of pork right now? The applesauce that I'm going to make is really going to stand out and then I'm going to make a beer reduction, what do you think needs some herbs and I'm starting to doubt? Okay, good luck, thanks, you start trying things and the flavor combination you were expecting isn't there.

You have 15 minutes left, good luck guys, I'm totally scared at this stage of the game, you have to be cooking for your lives, Carly, yeah, she's just peeling apples, she's untangling. I feel bad for her, actually, what about Dora? Do you think Dora is doing what she does now? She impressed me that she can't prepare tasty dishes. There are five minutes left. You need to be interpreted. Simple details. I'm worried about Eric, who left it very, very late. I'll take it out like last time. second because it's moment of truth I'm a little nervous now I have to get everything on the plate very quickly you have one minute left oh dear God it looks raw 10 seconds left nine eight seven six five four three two one hands up yes yes Dora, please Please bring your plate, so what do we have here?

Cornbread muffin with seared chops and crab apple jelly. Beer. Where is the beer? Beer in the sauce. very tasty thank you I like the whole dish thank you the sauce you have made has a great depth of flavor in the incredible play between the apples the beer the deglazing of the pan you have reached wonderful notes great well done I hope this knife is big enough I need a bigger Fork I tell you where you come from everything must be big well I have a big appetite in Alberta where I come from this can feed the whole town this is Scarborough yeah check it out it's a good sign oh I know .

Okay, don't do that to me, those pork chops are beautiful, thank you, they're moist and thick and that's how pork chops should be made. Thank you very much, thank you Pinot, please come up. Pork chop, creamy lentils, a little bacon and vegetables, beer. lemon and parsley and a little Compton apple on the side seemed like something you would do because the other dishes I have seen of yours look very elegant but I don't know what to say, I am speechless, it doesn't taste very good and it looks worse borders on the food from prison it's sad you know you're like a roller coaster you go up down down you go up this is down I might be on the chopping block today Josh, come up here I can smell the beer coming off my plate it smells pretty good it looks pretty good I hope judges agree What are these Alexander Keith's Cascade hop beer-infused profiterales filled with goat cheese mascarpone cream surrounded by caramelized apples?

Wow, Kayla didn't think you could make dessert. I think it worked in my favor today the flavors combine Apple slightly undercooked would have peeled off but well balanced pick one thank you chef I'm looking for Kayla her bomb didn't land today Eric please bring your plate Sorry for the poor Eric what is there on your plate? Eric, tell me about your dish, please, it is an apple pie, beer caramel, seasoned with cinnamon, nutmeg, a little beer, honey, both flavors are present in the apple, that's for sure, the dough is little Overcooked, yes, not a great dish, very disappointed, that's all. the layers and how flaky it is, yes it takes a lot of experience to try to understand that the only thing you did wrong is that you underestimated how long it would take to bake it, it makes the calculated movements slow down instead of 100 miles per hour, try 90.

It's really embarrassing because they think I'm careless and rushing too much. It is simply unacceptable for MasterChef Danielle, could you propose your dish, explain your dish to me please, pork glazed with apple and beer and then served with a crispy apple and pancetta salad I must say that the presentation is very clean, there are some out there that they could learn from that, thank you, the pork seems to be cooked quite well, a little touch of pink, very good flavors, and you deglaze the pan to make a little Jewish here absolutely. well, there you have the flavor of the centers and the pork.

I'm impressed Danielle, thank you, well done. I'm delighted that my pork dish stands out from the rest. Julie, could you bring a plate, please? This is an apple depoly. with beer batter and glazed mascarpone cream. I find it very boring. We could have done a lot more with Apple. You know, every time you come here it's a chance for you to show what you can do suffering from a case of deja vu here you think you can win this contest cooking Donuts maybe I can but that's not my strategy you can't we need to see more Carly please come up oh my god the dishes are not what I imagined at first I'm afraid I'm going home Aaron, marinated pork chop with fennel, beer salad dressing and golden apples with celery root puree, the presentation is monochromatic, but I like it The idea of ​​the salad that has apple and fennel ends very well because the beer does not.

I don't come out as strong as I think it shouldn't be your best effort but it's what your dishes are usually they have a harmony everything makes sense what happened I didn't have a clear plan I don't know super nervous I appreciate the pressure you're under But in Ultimately, it all comes down to how you handle that pressure. I think the pressure got to you Danny, could you bring your plate? Danny's dish looks like an '80s throwback of a really bad marinated Diner beer. spicy pork with sour apple salad apple chutney mixed with beer and honey, so it's a little spicy and sweet together, so it's a stewed pork dish with a baseof slower mayonnaise in the center.

I struggle with the two coming together on one plate, it tastes slightly better than that. Look, we really need to see that you're not a one-trick pony. I don't think you did that for us. I don't taste like apple or beer because this is the worst dish I've had so far, please. Return to your station. I should have gotten out of the box and done something else. I ruined it. Now we need a moment to discuss it immediately. I agree that that dish is a huge horrendous disappointment before I know I'm going to make it. I'll be at the bottom and probably going home.

I still have a lot to learn. I do not want to go back home. In this Elimination Challenge there were two dishes that impressed us deeply. The first course had a number of well-executed components. This belonged to him. I want to be a forerunner and a fool, OMG Danielle, I stuck with elevated meat and potatoes and it worked for me. Amazing job, Danielle, thank you chef, but there was another dish that we liked even more. The home cook who made it will please Danielle. Team captain in your next team challenge and that home cook is sweet Dora.

I feel like I improved my game today. I think I scared some people. Thanks guys, congratulations Dora, you have proven that you are one to watch in this competition now for the bad news, there were three dishes that just weren't enough, they were bad enough to send at least one of you home, the first dish was made by a home cook from whom we expect a lot, please step forward Eric, the disappointing second dish did not work the flavors we have seen from this person time and time again, please step forward Danny, the third unappealing dish belong to Pinot, please step up with the premium ingredients available, you should have created an excellent dish, none of you did Danny, please step up, the weakest dish in the elimination challenge It belonged to you, please take off your apron, but before you leave we want to thank you. for the sincere and powerful flavors you brought to this competition, you stayed true to your roots and I am sure you made your father proud, thank you foreign guys, the way I quote, I am proud of my Portuguese roots at heart.

I'm never going to give up I'm a construction worker, but my love is food Big D is out Eric and Pino, please return to your stations, you've all survived another challenge, go rest, you'll need it. The judges are really watching me. Now I've been given a second chance and I really have a lot to prove

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of MasterChef Canada You'll be serving some of the country's most notable artists at home The chefs must create edible works of art and tension is high I need someone around here it's stuck we have than getting our bus going now everything comes to a head in the pressure test use the spatula to force it out the only tropical thing in this is a hidden typhoon where a home cook's MasterChef journey will come to an end thanks to you