Masterchef UK Professionals
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Venison Pie with Bone Marrow Mash
Venison Mince and Kidney Filo Pastry Pie with Bone Marrow Duchess Mash, Pan-Roasted Venison Loin and Kidney, Butternut Squash Fondant, Smoked Butternut Squash Puree, Asparagus Radish and Broccoli Salad, and Port and Redcurrant Jus.
{Charlie}: "I'm not happy what the judges have seen so far with me. Got a point to prove in this round. I've got to make this dish shine, and if it doesn't, I'm going home."
{Charlie}: "I'm doing kidney and venison pie."
{Charlie}: "And I'm going to do a duchess bone marrow potato top, seared venison loin, a little bit of kidney as well. I'm doing a smoked butternut squash puree and a little asparagus, broccoli, and radish salad."
{Charlie}: "Yeah. I mean, I grew up in a game-led pub when I first started cooking, and I haven't really sort of left it. I like game. I like that nose-to-tail eating, trying to use all the animal you can. I've tried and tested it with a few people. They've enjoyed it. I've enjoyed it. I'm a little bit sick of it now, but I'm hoping that you guys won't be."
{Charlie}: "I'm pumping the smoke into the puree as it's blending, get that flavour right into the puree, so it's really strong."
{Charlie}: "I've got to get the sauce on for the venison quite quickly to reduce that down." {Charlie}: "I want to show that I can punch a lot of flavour into my sauces in a short time frame."
(Matt): "Charlie is putting together a really gutsy dish, and I really like the sound of it. This is my kind of food. He's creating this little venison mince pie. He's got it bang full of flavour with the kidneys, pancetta, the venison. He's also got a bone marrow potato topping. So rich."
(Marcus): "We've got the venison loin. No fat, no sinew. You've got to be very careful that when you're colouring it that you don't overheat it. You don't want it to dry out. Kidney, take off the membrane, saute it off nice and quickly. Serve it nice and pink. Kidney cookery is very hard to get right in the kitchen with this much pressure."
(Monica): "Charlie is making a smoked squash puree. I want to taste some of that smoke running through the squash puree."
(Monica): "He's roasting off the bones, and he's making a really strong reduction of port and redcurrant to add to that."
(Marcus): "Feels like he's throwing everything at it, but I have to say, if he gets this right, it's going to be good."
Monica: "It's a very wishy-washy sauce. What went wrong?"
Charlie: "Time. I didn't reduce it down enough."
Monica: "The pie here with the filo pastry has got a lovely crispness to it. The filling is sort of reminiscent of a Bolognese taste. For me, it's nice, but I'm wanting sort of like a dense, rich sauce to really bind that together. The duchess potatoes, I'd like more of the marrow through it and a touch of seasoning on it. For me, the salad isn't necessary. There's lots I like, but also there are things that you haven't quite nailed."
Matt: "The venison is cooked very nicely. It's just really earthy. It's really rich. That smoked squash puree, it's really good. It's got a lot of punch to it, and I like that. In my mind, the only thing that's let you down here is that sauce. It's just too wishy-washy."
Marcus: "Your pie, I'd eat it, you know. I like a pie. Kidney's nicely cooked. Love your fondant. But what you need with a dish like this is a good sauce. That's not good sauce. It's no body. There's no depth, there's no flavour, there's no seasoning. It lacks everything that is needed for a sauce of this calibre."
DELIBERATION - Marcus: "Charlie, I did like the pie, had good flavour in there. Fondant's buttery and delicious smoky puree. But the sauce is to bring a dish like that together, and he didn't."
Matt: "I couldn't taste any redcurrant. It wasn't reduced enough. It was just watered down."
{Charlie}: "Wasn't my best. There were some mistakes I made. That's the price you pay. But it was an experience, so I'm happy."
{Charlie}: "There were some mistakes I made, but I would like to stay on. Yeah, we'll see."
RESULT: Charlie is eliminated.
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