Masterchef UK Professionals
Baker:
Season:
Week:
Challenge Type:
Yeast and Black Garlic Glazed Venison Loin with Beetroot Leaves, Purple and Yellow Beetroot Fondants with Pickled Beetroot, Chicken Skin and Tapioca Crumb, Maple Venison Tartare and Quail's Egg Tartlet, and Beetroot Jus
{Luke}: "The skills test was a lot harder than I thought. I feel good about that."
{Luke}: "My signature dish is inspired by the autumn when a lot of new ingredients come into play, which I do quite enjoy. And I'm playing with those ingredients with this dish."
{Luke}: "Really want to try and use everything from the beetroot on this. So I'm using all the skins, the off cuts, making fondant. Most of the dishes I do, there's always got to be contrasting textures and flavors. Lots of different skills. You really got to prove yourself in these early rounds, and I didn't want to play it safe."
{Monica}: "Is this something that you've done before? Because you seem very organized here."
{Luke}: "I've done a few before, yes. Don't know why. I kind of get a bug for it. I like to punish myself sometimes."
{Luke}: "It is a lot of pressure. It's rewarding at the end, but during the process, it's very stressful. Got four children at home as well."
{Luke}: "Ages 4, 9, 12, and 15."
{Monica}: "Do the kids know that you're here cooking in the competition?"
{Luke}: "I've not told them that I'm entering. No. They just think I'm at work."
{Luke}: "Yeah, I do think they'll be proud. I hope I can make them proud. Obviously depends how I do in the competition."
{Luke}: "Every trial run was perfect." (on the tartare breaking up)
{Luke}: "Some good feedback there, but not all perfect. And as a chef, I think we naturally just sort of ignore all the positive feedback and focus on the negative. So there's still work and something to prove."
{Luke}: "It would mean a lot to stay."
{Luke}: "This stage would be quite upsetting for me." (on potentially going home)
Voiceover: "He's also adding maple syrup. I've never had a tartare with maple syrup, so I'll be intrigued to work out what that tastes like."
{Matt}: "Luke's got that lovely yeast glaze that he's putting over the venison. It's going to give it a real salty umami style flavor, but he needs to be very careful — too much and you won't be able to taste the venison."
Voiceover: "The raw venison tartlet alongside the supercharged yeast glaze venison, that might be really nice. The hot and cold. I love a bit of that."
Matt: "Really enjoying the maltiness of the yeast extract around the outside of your venison. And the venison is just melting in the mouth. You've cooked it beautifully. Great to see such big chunks of beetroot on the plate. Very tasty. It really is."
Monica: "The venison tartare and the tartlet — really lovely pastry, but the tartare I find just a tad too sweet. The addition of maple syrup."
Marcus: "The beetroot sauce is delicious. It works particularly well with the chicken skin. The tapioca is giving a real nice kind of saltiness to it. This is bold, gutsy cooking. This is real kind of in your face flavors, and I love it."
Judges' Deliberation
Marcus: "Luke's dish - it was gutsy, it was bold, and the flavors were all there."
Matt: "And the venison was cooked beautifully."
Monica: "The venison tartare was too sweet for me."
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