Tonight on FOX Gordon Ramsay’s Masterchef Junior continues with an all-new Tuesday, June 4, 2019, season 7 episode 15 called “The Grand Finale, Parts 1 and 2,” and we have your weekly Masterchef Junior recap below. On tonight’s Masterchef Junior episode as per the FOX synopsis, “In the Season 7 finale, the home cooks dish up the best three-course meal of their lives; and the winner, who takes home the trophy and $100,000, is announced.”
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Our first finalist is eleven-year-old Malia, with an incredible thirst for knowledge, she impressed the judges from the beginning. She has been gifted with a palette of a professional chef. This California girl has shown great skills with seafood and deserts.
Twelve-year-old Che is the next finalist. He flew under the radar in the early part of the competition. A natural born leader, this Italian home cook has shown that he can excel in all areas of the kitchen. His natural talent and determination to succeed have landed him at the top of the competition.
Completing the lineup tonight, is a force to be reckoned with, eleven-year-old Ivy. From day one she has been a powerhouse and proven that she can do it all; from savory to baking – nothing in the kitchen has phased her. She has proven to be efficient at every culinary style thrown her way.
In a surprise, the other contestants that were eliminated return to the kitchen to cheer the finalists on. Also here are the finalists’ family and friends.
The home cooks have ten minutes in the pantry to collect ingredients they need to make an incredible 3-course meal.
It’s now time to put together the best 3-course of the home cook’s lives. Malia will be making Miso-Marinated Black Cod with Fresh Soba Noodles with Pickled Cucumber and Soy Quail Egg. Che will be making Prawns & Cuttlefish with Calabrian Chile Butter Polenta with Lemon Vinaigrette and Parmesan Crisp. Ivy will be making Pan-Seared Red Snapper with Tropical Salsa, Avocado Crema, and Tostones.
The three home cooks have 60 minutes to make their incredible appetizers.
Malia made Miso-Marinated Black Cod with Fresh Soba Noodles with Pickled Cucumber and Soy Quail Egg. Gordon: “it is cooked perfectly. The miso glaze is very sweet, the quail egg is incredibly rich. It is absolutely incredible the way you cooked the cod. The quail egg works well, it needs some acidity, maybe some ginger. But what you did do is cook that cod to absolute perfection.” Christina: “It’s a delicious dish. Without the richness of that egg yolk, I would miss the transition of that gorgeous cod and those beautiful soba noodles. The soba noodles are too short, they don’t hold on to the dressing.” Aaron: “Cod is hard to do, it is hard to permeate the flavor of the miso. This dish really shows that you have such confidence that all the flavors here are going to be compelling enough, you did that well.”
Che made Prawns & Cuttlefish with Calabrian Chile Butter Polenta with Lemon Vinaigrette and Parmesan Crisp. Gordon: “Visually it is breathtaking, I love the colors. What I am worried about it that you have two proteins. This dish is delicious. You have a level of finesse having cooked two of the most difficult proteins.” Christina: “It is a beautifully complex dish, it is full of mystery and hidden surprises. Your polenta needs a little more of that broth, but I love it.” Aaron: “You have done it with such skill. But, I think it is a big stretch to put cheese with shellfish – but this dish is pure magic.”
Ivy made Pan-Seared Red Snapper with Tropical Salsa, Avocado Crema, and Tostones. Christina: “I am wondering if this is going to be too sweet. This is absolutely you on a plate. You kept it simple, you paired these flavors and it was incredibly smart. I wanted more avocado crema because it was delicious.” Gordon: “That fish is cooked beautifully. It is glistening and packed with texture. The tropical salsa is very good. I just don’t like the soggy skin.” Aaron: “I love the colors and the tropical fruits. You have a home run.”</p
Malia made Pan-Seared Filet Mignon with Fried Shishito Peppers and Dashi-Braised Daikon. Aaron: “It is teetering on rare, maybe 15 more seconds would have taken it to utter perfection. The flavor of this dish is unreal. The sauce spot on, it is well seasoned. You did a great job. One thing I think is a miss is the daikon. It is watery, under seasoned.” Christina: “The center of my filet is cooked beautifully. It is delicious, the peppers were brilliant. This entre screams uniquely Malia, I love it.” Gordon: “The dish looks spectacular. It’s vibrant, its screaming Asian Californian, and it has finesse. You did an amazing job. It is a sophisticated dish.”
Che made Veal Saltimbocca with Fingerling Potatoes, Spring Pea Ragout, Morels, and Mushroom Jus. Aaron: “This is a very hard dish to nail. Love the cook, you nailed it. My concern was that it might be too salty, but everything did its job. It is perfect, but I would like to have seen a bit more butter in the sauce and a little more time.” Christina: “It is a comfort food Entre. I think it is an incredibly unique dish. Great job.” Gordon: “The flavors are exquisite. It’s you, the profile is incredible. The seasoning is absolutely spot on.”
Ivy made Glazed Hanger Steak with Butternut Squash Two Ways, Brussels Sprouts and Herb Puree. Aaron: “A lot is riding on the temperature of this steak. The cook is not perfect, it’s beyond perfect. So well done, the sear is there, tons of seasoning. This dish is so crafty and so thought out. You could have put some cinnamon on the squash. What a performance.” Christina: “It is stunning. The cook on that hanger steak is gorgeous, the sear shows the confidence that we are looking for tonight. My palate is left wanting with the vegetables.” Gordon: “It is bloody delicious. It’s a chefs dream to have a steak cooked this perfectly. You didn’t need a sauce. I would like a nice glass of Merlot with this dish.”</p
They have one hour to make a delicious dessert.
Malia made Black Sesame Panna Cotta with Mixed Berry Coulis with Raspberry Cream and Sesame Tuile. Christina: “It is beyond amazing, it is luxuriously smooth. That flavor in-between black sesame and vanilla is expert. This is one beyond amazing dish.” Aaron: “The flavor in this dish is amazing. I think you made a great bridge between the flavors. All the components work for me.” Gordon: “You absolutely nailed that desert. It is like the front cover of a pastry chef’s cookbook.”
Che made Chocolate Olive Oil Cake with Orange Glaze with Fresh Ricotta Cream and Pistachio Tuile. Christina: “The cake is stunning, I need the recipe. This brings something that could be heavy, into a bright zone. I don’t think you needed the Tuile.” Aaron: “I love the savory nature, it balanced the sweetness. I found that the orange zest overpowered the sweetness.” Gordon: “I disagree with Aaron, the balance of that orange flavor is delicious. But above all that, it is delicious. Great job.”
Ivy made Butterscotch Pots De Crème with Caramel Sauce, Pine Nut Brittle, and Whipped Crème Fraiche. Gordon: “It is delicious. You have absolutely nailed this desert. It is super sweet, it is a rich beautiful desert.” Christina: “Your butterscotch pudding is light and creamy. I think that moment when you break the brittle brings a smile to my face” Aaron: “I love the richness of the caramel and how it plays with this dish. Great job.”
All three presented with exquisite plates.
The winner of MasterChef Junior is Che.