The Old Man's Birthday Matilda and the Ramsay Bunch


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The Old Man's Birthday

Matilda and the Ramsay bunch are back in Britain and Tilly gets ready to cook a very special meal for dad Gordon's 50th birthday.


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Transcript


LineFromTo

-Hi, I'm Matilda!

-ALL:

-I'm Matilda! I'm Matilda! I'm Matilda!

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I'm Matilda!

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Cooking is what I love best.

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-Ooh!

-Ho-ho-ho!

-She cooks, she scores!

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-Hi, I'm Matilda.

-Goodbye, Jack.

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I'm in charge of the kitchen in this house.

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-No, no, Tilly.

-SHE SCREAMS

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Get out of my kitchen!

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This is a story of me, my crazy summer...

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SHE SCREAMS

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I'm on the red carpet and I'm about to meet the star of the movie.

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..and my even crazier family.

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-ALL:

-What?!

-Tilly rules, OK!

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Om!

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HORN HONKS

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After our crazy Californian summer of full-on cooking...

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Wow.

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..blogging and mad cap adventures...

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Matilda Ramsay!

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..we're back in Britain, and I'm cooking a super-special meal.

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It's Dad's birthday. He's 50. Yeah, it's a big one.

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Can you imagine being 50-years-old?

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It's like he's from the land of the dinosaurs.

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Dad's having a big party later,

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but I want to cook him a family meal to really remember.

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So, I'm pulling out all the stops.

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But the big question is...

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-Hey, Till. Morning.

-Shh, be quiet, Mum and Dad are still asleep.

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-WHISPERING:

-Sorry.

-Why don't you go and get Jack down?

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-Shall I go call him?

-You go get Jack.

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We're going to start Dad's birthday with a bang.

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We've got to get 50 balloons. One for every year.

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Sorry, he was about to have a shower.

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Can you not give me, like, five more minutes?

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Jack and Hols are on breakfast duties.

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-Who's having bacon?

-Me!

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DOG BARKS

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Inside one of the balloons,

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we're putting a message that invites Dad to a secret birthday party.

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It's going to be fun, though. Dad will have to try

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-and find the invitation himself.

-Breakfast is ready, everyone.

-Yay!

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After breakfast, we sneak up the 50 balloons,

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and one of them has got the invitation in.

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OK, then, Megan, you're going to get the secret cab ready.

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-JACK GASPS

-Wait, what?

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-I'm Mum and Dad's chauffeur.

-Jack...

-Mm-hm?

-Me and you are going to go

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and cook a fancy, three-star meal - like Dad.

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Who is ready to make this birthday Dad's bestest ever?

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-Me!

-Me!

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Breakfast done, and plan of action sorted.

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OK, guys.

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Operation Birthday Bang is go.

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DOG BARKS Keep the dog downstairs.

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But we've got to be very quiet. Silently sneaking...

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-BALLOON POPS

-Argh!

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..up to Dad's room with 50 balloons...

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OK, ready?

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..and without him noticing.

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BALLOON POPS

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THEY SCREAM

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What are you guys doing?

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BALLOON POPS

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THEY SCREAM

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-This is so unfair! ALL:

-Happy birthday!

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THEY SCREAM

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You're an old man now.

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In one of these balloons is something special.

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-So, we've got to pop all these balloons?

-Yeah.

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Ha-ha! This is definitely starting Dad's birthday with a bang.

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-BALLOON POPS

-Argh!

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-BALLOON POPS

-Argh!

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Argh!

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Argh!

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-Oh, Dad! I found it!

-Let's have a look. Right, "Invitation to..."

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-"..to a secret birthday location."

-"..birthday location.

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"Your chauffeur will pick you up at exactly 12:30.

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-"Dress to impress."

-Ooh!

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-You're not wearing that hat.

-Yes.

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# Happy birthday to you. #

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Look at the mess.

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-BALLOON POPS

-Oh, no!

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Invitation delivered. Come on.

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Jack and I are on a mission.

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We pulled some strings and are heading to a super-swanky restaurant

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to cook the poshest meal ever.

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Superheroes in chef whites.

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Looking the part, we're cooking with one of the best chefs in Britain.

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-And it's going to be very chef-y!

-Whoa, Tills!

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-Hi, Claire.

-Claire!

-Hey.

-So, we're here for a very special occasion.

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Dad's 50th birthday. So, we want to make it quite posh -

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-like his food.

-Love to help.

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The most important thing is that it tastes great, right?

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-Yeah.

-Yes.

-So, we would use more expensive, rare ingredients.

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Precision is obviously a big difference.

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The other thing is probably, like, time.

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-So, some of the things that we make takes ages.

-Wow.

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Well, if it takes ages, we'd better get going.

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We need a starter that'll knock Dad's birthday socks off.

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-Maybe some pasta.

-Ravioli, it's fun.

-OK, cool.

-I like it.

-Excellent.

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-Nice.

-What do we want to put in it?

-Salmon?

-Yeah.

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-Salmon and prawns?

-Delicious.

-Yeah.

-Sorted.

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Jack and I get straight to work.

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He cuts his salmon into small pieces that are exactly the same size.

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And I do the same with the prawns. It's a chef-y trick.

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When you're eating it, you can get, like,

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all of the perfect bits in your mouth at the same time.

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Claire chops chervil, coriander, and basil for a big herby hit.

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Jack, your salmon goes in with my prawns,

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-and, Claire, your herbs go in too, don't they?

-Yeah.

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Add salt and pepper, then put in some delicious salmon mousse.

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Salmon mousse is just salmon flesh,

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put it a blender, little bit of cream and salt.

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Squeeze in some lemon juice and mix.

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Filling done, now to make the ravioli parcels.

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Have you got any other chef tips to help us with this?

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Yeah, precision is really important.

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So, we make sure each one is all the same size.

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Each ravioli has to have exactly 65g of filling in it.

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-Is yours definitely 65g, Jack?

-No, that was 67.

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Well, it's got to be 65.

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I'm really getting into this precision business.

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If only you could be like that with your homework, Tills.

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How rude! Leave my homework out of this.

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Now to make the pasta parcels.

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First, crack an egg and get your sous-chef to work.

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Whip it up, please. I'll get the pasta cut.

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We're making big round raviolis. Ooh.

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Cut a circle of pasta, then paint the whisked egg

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around the edges like glue. Add the filling.

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That one in the middle. Then put on another circle of pasta,

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and seal it up. Aw! Beautiful.

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This is going to be awesome, guys.

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To make sure the dish wows Dad, we've got to perfect it.

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Shall we just make one,

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and we'll test it and see how it looks on the plate?

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-Cool, sounds good.

-Good idea.

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We're cooking ravioli in fish stock for precisely five minutes.

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Now to get the dish looking fantastic.

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First, a swirl of really tasty shellfish sauce.

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-There you go.

-Oh, wow! Tilly, ravioli is coming out.

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Thank you very much, Jack. So...

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Right in the middle.

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Now, add a spoon of delicious herby sorrel sauce.

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-Nice.

-So it can to drip down the sides.

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And finally, to give it the X factor, add some edible flowers -

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not ordinary flowers.

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I think Dad's going to love that.

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I think he's going to love that, too.

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One of the most important things about making these posh

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-dishes is tasting. ALL:

-Aw!

-Look at that.

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-Mm!

-That is actually amazing.

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If I say so myself!

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Guys, we are a great team.

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Starter sorted.

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I can't believe Dad won't be impressed with this.

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-Back at home...

-That one.

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Holly and Megs are making a birthday present for Dad.

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Whoa, what was he thinking?

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Using old photos, they're morphing him from a baby to a 50-year-old.

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-Such a good present idea.

-I think so.

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OK, guys. So, main course.

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-A nice fillet of beef.

-Yeah.

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Surrounded by colourful vegetables and a really delicious sauce.

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You got your three different coloured carrots,

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and you've got your rainbow chard.

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Cut up the carrots nice and, like, circular.

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I'm starting to get into being the head chef

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and bossing my brother around.

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Cut up the chard the same way.

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My fillet of beef is wrapped in a special chef's clingfilm.

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First, slice the beef, then fry in hot oil.

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And it's professional clingfilm, so you can cook with it.

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That makes me very happy.

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Jack's favourite food is steak.

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Jack, vegetables!

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We're on a time schedule.

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Because it's so hot, Claire takes the clingfilm off for me.

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That's amazing. It looks so good.

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Next, the vegetables.

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Jack's parboiled carrots and sauteed Swiss chard.

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Stirring it with a clove of garlic stuck on a fork

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is another chef-y trick

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It's a really good way to get a little bit of garlicky flavour.

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This dish has got to look good.

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We know Dad likes presentation.

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So, I'm making sure it has a fab, fancy pants chef-y look.

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Just like that.

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With a Tilly twist, obviously.

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I really want to make this really dramatic.

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Is there any way you could make, like, smoke on it or anything?

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Yeah, we can. I mean, like, we can do anything, right?

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-Yeah.

-So, we have smoke. Yeah, look.

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With Claire's professional know-how,

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we're adding aromatic smoke under what chefs call a glass cloche.

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So cool!

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The plan is to take the dish to the table like this.

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-Shall we do it?

-Yeah, let's do it. Lift up the cloche,

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then add Claire's amazing beef sauce.

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Yeah, smoke was a really good idea, Tilly.

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Jack's finishing it.

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If Dad's reaction is anything like Jack,

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that's another dish in the bag.

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Jack, Claire and I are in charge of cooking Dad's lunch.

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But it's down to Megan and Holly to get him here.

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Megan is going to be the secret chauffeur.

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And to make sure she looks the part, Holly has got a surprise outfit.

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Megan! There's a package for you.

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A hat.

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Gloves and a jacket

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You're going to look just the part as a chauffeur.

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You're missing one thing, OK?

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There you go!

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Holls, Megan doesn't just need a flower to finish off the look,

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she needs a car. A great looking chauffeur needs an iconic vehicle -

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the famous London taxi.

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Her first fare is going to be a very important dad.

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OK, guys. My favourite bit, dessert.

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So, there's going to be some special effects.

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-We're going to have dry ice, popping candy.

-Only proper special effects.

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Let's get building. First, we're making minty chocolate ice...

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Safety first. ..using liquid nitrogen.

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Those are for you. That's going to go in.

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And then we're going to get some liquid nitrogen.

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Tilly, you look like a mad scientist.

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I feel like a mad scientist. Ooh, it's cold!

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Whoa! Cooking like this really rocks.

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-So, she pours it in.

-Whisk?

-Argh!

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THEY LAUGH

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And you should definitely not do this at home.

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Unless your grown-up is a professor and you have a laboratory.

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That is crazy fun!

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I haven't finished with the mad professor stuff either.

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Now, I'm going to use some dry ice.

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Yeah, real dry ice.

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Dry ice around the little plate.

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It's just for presentation - not eating,

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but it's going to have an amazing effect when it's served.

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Just you wait.

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The mint snow onto the plate.

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Chocolate ball on top and then inside, the chocolate mousse.

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Pipe the chocolate mousse inside the ball...and your brother.

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Urgh! That'll need a wash.

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Next, add honeycomb for a crunch. And popping candy.

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Finally, a scoop of delicious ice cream.

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This looks so good.

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Then simply pop on the top of the chocolate ball.

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And tell your brother off. You need to stop eating it.

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-Even though it's good.

-I have.

-Here we go. Go.

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Jack adds water to the dry ice, setting off an incredible

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special effect, and I pour hot chocolate sauce to melt the ball.

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-Whoa!

-Look at that.

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Professor Tilly's incredible chocolate ball.

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HORN HONKS Car for Mr and Mrs Ramsay.

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-Oh, Meg!

-Can you please get in and rack me up a big bill?

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-Are you driving?

-Yes, can you please get in?

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-Belts on, please. Everyone ready.

-You're my chauffeur!

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-We're off.

-You're driving a black cab!

-Oh, my God. Slow-down, Meg!

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Poor Meg's got a couple of terrible back-seat drivers.

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Watch that silver car. Watch the silver car.

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-Indicate!

-I know!

-After this one.

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-All clear now.

-I have passed my test.

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You're not teaching me any more.

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Watch that white car, though, Meg.

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-Beep the horn, please, Megan.

-No!

-OK.

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Great drive, by the way.

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Meg, thank you very much.

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-Mum, Dad!

-Hey, birthday boy!

-Hello!

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-Excuse me, this is...

-Happy birthday!

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Thank you very much.

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We've got this amazing restaurant all to ourselves.

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Nanny! Grandma and Gramps are surprise guests.

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What a lovely surprise.

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Jack and I and Claire have prepared some very special

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meals for you guys.

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-Claire, you let them in the kitchen?

-Yeah.

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They were really creative.

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Jack and I are going to go and get the first course out.

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Wa-hey!

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Fingers crossed Dad's going to love the food.

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-This is our amazing ravioli.

-Tilly!

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You cook comfort food. Fine dining is not your thing.

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MUM GASPS Well, it is for you.

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-Oh, darling, look.

-Dig in, everyone.

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Thank you. It looks beautiful.

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The pasta is so nice and thin.

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-That is delicious.

-Tilly...

-Yes?

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-It's beautiful.

-Yeah!

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-He likes it!

-What a lovely surprise.

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OK, Jack, let's go. Main course.

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I'm quite emotional. I may cry.

0:13:010:13:03

Wow, Dad's getting all slushy.

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Maybe that's what happens when you get old.

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-This is our brilliant beef.

-Wow.

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-Oh, my goodness.

-Oh, my goodness.

-Look at that.

-One, two, three...

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-Ooh!

-Wow! That looks incredible.

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That's beautiful.

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I've been a bit nervous cooking food like this for you.

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-Really, why?

-Well, because you're you.

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Wow. It's got a nice seal on the outside and pink in the middle.

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The perfect way to eat fillet. It's delicious. Seriously.

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-Perfect.

-Yeah, I'm impressed.

-Time for a special dessert?

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-Dessert time.

-Thank you very much.

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Dessert's a dish eaten last and really remember,

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so it's got to be super-wowwie. OK, guys.

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-Oh, oh.

-Oh!

-Oh... Wow.

-One for you.

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-Wow.

-Yes.

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That's amazing.

0:13:460:13:48

And, look, mint-infused dry ice.

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-It's like a Harry Potter dessert.

-Wow!

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Oh, my! Wow.

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-Tilly, this is delicious.

-Thank you. Five wows.

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-Like, wow.

-Thank you so much.

0:13:590:14:02

I wonder what he'll think of his last surprise.

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-Wow.

-Oh, look!

0:14:050:14:07

Oh, what a cutie! Like your haircut, Dad.

0:14:070:14:10

Did Mum cut it for you?

0:14:100:14:13

What bowl were you using at the time?

0:14:130:14:15

-The mixing bowl.

-The mixing bowl!

0:14:150:14:17

That look is so embarrassingly '80s.

0:14:200:14:23

-What was that?

-ALL:

-Aw!

-Wa-hey!

-Amazing.

0:14:230:14:27

-Happy birthday!

-Thank you very much.

0:14:270:14:29

-THEY CHEER

-Thank you.

0:14:290:14:32

Dad, if you're 50-years-old, that means you're 80,263-days-old.

0:14:330:14:41

Very funny, Tilly. Where is this going? It's bedtime.

0:14:410:14:44

Well, if you've eaten three meals a day,

0:14:440:14:47

-it means you've had 54,789 meals.

-Right.

0:14:470:14:51

-Is that why you're such a good chef?

-OK, Tilly.

0:14:510:14:54

Listen to me now. You're 15 years of age.

0:14:540:14:58

So, I've told you to go to sleep 5,479 times.

0:14:580:15:01

And, here's one more - get to sleep, please!

0:15:010:15:04

-ALL:

-Goodnight!

0:15:040:15:06

Goodnight.

0:15:060:15:07

After their crazy Californian summer, Matilda and the Ramsay bunch are back in Britain and Tilly gets ready to cook a very special meal for dad Gordon's 50th birthday. Starting his birthday with a bang, Tilly, her sisters Megan and Holly and brother Jack decide to hide the invitation to a secret birthday party. Tilly and Jack become fine-dining chefs for the party, cooking up a three-course menu to rival the best restaurant, including a starter of salmon and prawn ravioli, main of fillet of beef and a very dramatic dessert! Let's hope the birthday boy enjoys it as much as Tilly enjoyed making it!