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The British family kitchen. | 0:00:02 | 0:00:04 | |
Whether it's where you love to eat... | 0:00:04 | 0:00:06 | |
This is where we have our family feasts. | 0:00:06 | 0:00:08 | |
..or where you love to cook... | 0:00:08 | 0:00:10 | |
Yes! | 0:00:10 | 0:00:11 | |
..it's where we all learn to love food. | 0:00:11 | 0:00:13 | |
I've tasted the food of many chefs | 0:00:17 | 0:00:19 | |
in many different restaurants all over the world, | 0:00:19 | 0:00:21 | |
but family cooking... | 0:00:21 | 0:00:23 | |
This one's puffing up. | 0:00:23 | 0:00:24 | |
..this is where real food comes from. | 0:00:24 | 0:00:26 | |
Home cooking does something that fine dining does not - | 0:00:26 | 0:00:29 | |
it creates the heart within the home... | 0:00:29 | 0:00:31 | |
She's eating all the ingredients. | 0:00:31 | 0:00:33 | |
..bringing the family together. | 0:00:33 | 0:00:34 | |
We're searching for Britain's best family of cooks. | 0:00:39 | 0:00:42 | |
Over the next few weeks, 16 families will go head-to-head. | 0:00:42 | 0:00:45 | |
Teenagers and grandparents, brothers and sisters, | 0:00:47 | 0:00:51 | |
all cooking their very best family food in their own homes... | 0:00:51 | 0:00:54 | |
-The judges are going to love it. -Course they will. | 0:00:54 | 0:00:56 | |
..and here, in our kitchen. | 0:00:56 | 0:00:58 | |
Oh, that smell! | 0:00:58 | 0:00:59 | |
That is delicious. | 0:01:00 | 0:01:02 | |
I'm shaking so much. | 0:01:02 | 0:01:04 | |
Judging their efforts every step of the way... | 0:01:04 | 0:01:07 | |
Drama! | 0:01:08 | 0:01:09 | |
..renowned cookery teacher Rosemary Shrager... | 0:01:09 | 0:01:12 | |
I'm looking for a family who're going to blow me away | 0:01:12 | 0:01:15 | |
with the understanding of flavour, texture | 0:01:15 | 0:01:18 | |
and, all together, gorgeousness. | 0:01:18 | 0:01:21 | |
..and top Michelin-starred chef... | 0:01:21 | 0:01:23 | |
Hi, Giorgio. | 0:01:23 | 0:01:25 | |
..Giorgio Locatelli. | 0:01:25 | 0:01:26 | |
The food that I want to see is, of course, very tasty and beautiful, | 0:01:26 | 0:01:30 | |
but the most important thing is to see them cooking with joy. | 0:01:30 | 0:01:34 | |
That's what home cooking's all about. | 0:01:34 | 0:01:37 | |
These are the families who make ordinary food extraordinary. | 0:01:37 | 0:01:41 | |
Utterly delicious. | 0:01:41 | 0:01:43 | |
I learnt something today. | 0:01:43 | 0:01:45 | |
The judges have made a decision. | 0:01:45 | 0:01:47 | |
This is The Big Family Cooking Showdown. | 0:01:51 | 0:01:54 | |
The search for Britain's best family of home cooks continues. | 0:02:02 | 0:02:07 | |
Today, another two families go head-to-head | 0:02:07 | 0:02:10 | |
over three challenging rounds - | 0:02:10 | 0:02:12 | |
here, in our kitchen, and in their own homes. | 0:02:12 | 0:02:16 | |
Only one can go through to the semifinals. | 0:02:16 | 0:02:19 | |
Cooking today are the Gangotras. | 0:02:24 | 0:02:27 | |
-Do we have a leader? -Do we have a leader? | 0:02:27 | 0:02:29 | |
-No? -Sorry, what? | 0:02:29 | 0:02:31 | |
No. Lorna's definitely the leader. | 0:02:31 | 0:02:33 | |
It's teamwork, we're in it together. | 0:02:33 | 0:02:34 | |
-But, yeah. -But really, our cooking style | 0:02:34 | 0:02:36 | |
-is what Lorna says our cooking style is. -No, it's not! | 0:02:36 | 0:02:39 | |
They're up against the Massaccesis. | 0:02:39 | 0:02:42 | |
Up until this point, it was a bit of fun, | 0:02:42 | 0:02:45 | |
but now that we've arrived, the realisation is | 0:02:45 | 0:02:48 | |
that we're actually in a competition, | 0:02:48 | 0:02:50 | |
we're up against somebody else, and that's a little bit scary. | 0:02:50 | 0:02:52 | |
Welcome to our two families, the Massaccesis and the Gangotras. | 0:02:54 | 0:02:58 | |
Please meet our judges, Rosemary and Giorgio. | 0:02:58 | 0:03:03 | |
Looking forward to some exceptional cooking over the next three rounds. | 0:03:03 | 0:03:08 | |
First, we've got the £10 challenge. | 0:03:08 | 0:03:10 | |
Today, it's all about comfort food. | 0:03:10 | 0:03:13 | |
You've got to whip up something delicious for £10 | 0:03:13 | 0:03:16 | |
to feed a family of four. | 0:03:16 | 0:03:17 | |
Dinner should be served in one hour and 15 minutes. | 0:03:17 | 0:03:21 | |
Let's get going. | 0:03:21 | 0:03:23 | |
Comfort food means that it's lovely and hearty and warm and substantial, | 0:03:29 | 0:03:35 | |
and I feel satisfied afterwards. | 0:03:35 | 0:03:37 | |
Comfort food is such an important thing | 0:03:38 | 0:03:41 | |
because it brings memories back as you eat it | 0:03:41 | 0:03:44 | |
and moments when you were happy. | 0:03:44 | 0:03:47 | |
So today, they have to really make me smile when I'm eating it. | 0:03:47 | 0:03:51 | |
Both families have had time to practise their dishes. | 0:03:51 | 0:03:53 | |
Bobs, where are you at with the chilli, then, for the lentils? | 0:03:55 | 0:03:58 | |
The chilli will have to go in afterwards for the dal. | 0:03:58 | 0:04:00 | |
Or should we just put it in to boil with it? | 0:04:00 | 0:04:02 | |
-That's what I said to Bob. -Bobby, put it in to boil with it, please. | 0:04:02 | 0:04:05 | |
There's good communication in that kitchen from the ladies. | 0:04:05 | 0:04:07 | |
They've got quite a lot that they're doing. | 0:04:07 | 0:04:09 | |
They are, they are. An awful lot. | 0:04:09 | 0:04:12 | |
The Gangotras are sisters Lorna and Bobby | 0:04:12 | 0:04:15 | |
and their sister-in-law Monika. | 0:04:15 | 0:04:16 | |
We all have very different styles of cooking. | 0:04:18 | 0:04:20 | |
She gives good direction. | 0:04:20 | 0:04:22 | |
-It's kind of scary, actually. -You want it on full power? -I need it on full. | 0:04:22 | 0:04:25 | |
-That will go really... -It doesn't. That's the whole point. | 0:04:25 | 0:04:27 | |
They're making chicken curry, tarka dal, a spiced lentil dish, | 0:04:29 | 0:04:34 | |
and a potato and cauliflower dish known as aloo gobi, | 0:04:34 | 0:04:37 | |
served with jeera rice, chapatis and tarka-spiced yoghurt. | 0:04:37 | 0:04:43 | |
Dal is the risotto of the Indian. | 0:04:43 | 0:04:45 | |
The balance of the spices is very important. | 0:04:45 | 0:04:48 | |
The aloo gobi should be that sweetness, | 0:04:48 | 0:04:50 | |
and, you know, it should have that... | 0:04:50 | 0:04:52 | |
The potatoes should melt in your mouth. | 0:04:52 | 0:04:55 | |
They're doing a chicken curry. | 0:04:57 | 0:04:58 | |
Now, chicken curry has to taste good, | 0:04:58 | 0:05:00 | |
it's got to be cooked properly, | 0:05:00 | 0:05:02 | |
got to have the right spices in, not too hot, | 0:05:02 | 0:05:04 | |
it's got to have the right consistency. | 0:05:04 | 0:05:06 | |
Everything's got to be correct in there to make it really good. | 0:05:06 | 0:05:10 | |
-Hi, guys. -Hi. | 0:05:10 | 0:05:12 | |
-How's it going? -Oh, stressful. | 0:05:12 | 0:05:14 | |
You've got quite a lot going on. | 0:05:14 | 0:05:15 | |
-Sorry, you're going to get a face mask in a minute. -Go on, go on. | 0:05:15 | 0:05:18 | |
Do you feel like you've been slightly overambitious | 0:05:18 | 0:05:20 | |
or are you happy with everything that you've done? | 0:05:20 | 0:05:22 | |
We make this on a weekly basis so it's just familiarity, really. | 0:05:22 | 0:05:25 | |
Yeah. Bobby, I heard your mum had a bit of an agenda | 0:05:25 | 0:05:28 | |
to get you to cook. | 0:05:28 | 0:05:30 | |
I've been there, you can tell me. | 0:05:30 | 0:05:32 | |
-It's embarrassing! -My mum's done it, too. | 0:05:32 | 0:05:35 | |
What's that - put it on your CV to get married? | 0:05:35 | 0:05:37 | |
Oh, yeah. Yeah, yeah, yeah. | 0:05:37 | 0:05:38 | |
-It hasn't actually worked. -Has it not? | 0:05:38 | 0:05:40 | |
Nadiya, no. It's a big fail, unfortunately. | 0:05:40 | 0:05:41 | |
-But that's fine. -Yeah. -That's OK. | 0:05:41 | 0:05:43 | |
-But you can cook, right? -Absolutely, I can survive. | 0:05:43 | 0:05:45 | |
# We are family Ah, ah-ah-ah-ah | 0:05:47 | 0:05:51 | |
# I got all my sisters... # | 0:05:51 | 0:05:52 | |
No, that's just terrible. | 0:05:52 | 0:05:54 | |
Monika is married to Bobby and Lorna's brother Jasdeep | 0:05:56 | 0:06:00 | |
and lives in the Gangotra family home in Birmingham | 0:06:00 | 0:06:02 | |
with her husband, her in-laws and Bobby. | 0:06:02 | 0:06:06 | |
We live in a communal home, which is traditional, and it works for us. | 0:06:06 | 0:06:09 | |
Lorna lives with her husband and three children in Surrey, | 0:06:09 | 0:06:12 | |
but visits when she can. | 0:06:12 | 0:06:14 | |
There's never a dull moment in our house when we're all together. | 0:06:14 | 0:06:17 | |
We're very highly critical of each other's cooking. | 0:06:17 | 0:06:20 | |
I think my cauliflower and aloo gobi's better than hers. | 0:06:20 | 0:06:22 | |
-But, you know... -Oh! | 0:06:22 | 0:06:24 | |
That's on camera now. | 0:06:24 | 0:06:26 | |
The importance of food? | 0:06:26 | 0:06:28 | |
It plays a huge role in our daily lives, really, | 0:06:28 | 0:06:31 | |
especially childhood memories. | 0:06:31 | 0:06:32 | |
We remember grandmothers, mums, watching them in the kitchen. | 0:06:32 | 0:06:36 | |
-You just can't get away from it. -You can't get away from it. | 0:06:36 | 0:06:39 | |
It's just in our blood. | 0:06:39 | 0:06:40 | |
The downside is that there's lack of portion control, I'd say. | 0:06:40 | 0:06:43 | |
Yeah. We do not have portion control, | 0:06:43 | 0:06:45 | |
hence our lovely beach-babe figures, here. | 0:06:45 | 0:06:47 | |
-Yeah! -Speak for yourself, mine's fine, thanks. | 0:06:47 | 0:06:50 | |
My fella's happy with my figure. | 0:06:50 | 0:06:52 | |
Lorna, you're the flavour God. | 0:06:53 | 0:06:55 | |
You've got that palate, slightly more sophisticated than us. | 0:06:55 | 0:06:57 | |
I'm like, "Let's plate it up and make it look nice." | 0:06:57 | 0:07:00 | |
Bobby's the wind power. | 0:07:02 | 0:07:03 | |
THEY LAUGH | 0:07:03 | 0:07:05 | |
I'm the turbine. | 0:07:05 | 0:07:07 | |
You're the fuel. | 0:07:07 | 0:07:08 | |
It's this lack of respect for the eldest amongst us. | 0:07:08 | 0:07:11 | |
# Why am I waiting? # | 0:07:11 | 0:07:13 | |
Here you go, Bob, this is your portion. | 0:07:13 | 0:07:15 | |
Thank you. What's everyone else having? | 0:07:15 | 0:07:17 | |
Part of this process is | 0:07:17 | 0:07:19 | |
there's no second chance at making a first impression. | 0:07:19 | 0:07:21 | |
Practice makes perfect, hopefully. | 0:07:21 | 0:07:23 | |
Yeah. It's practice, practice, practice. | 0:07:23 | 0:07:25 | |
That was a subtle hint from Lorna to get back in the kitchen. | 0:07:25 | 0:07:28 | |
This is a really special ladle in our family, very close to our heart. | 0:07:31 | 0:07:34 | |
-EMOTIONALLY: -It was our grandmother's, | 0:07:34 | 0:07:36 | |
about 50 or 60 years old, and the chicken curry I learnt from her, | 0:07:36 | 0:07:40 | |
so it just meant everything today to bring it with us and use it. | 0:07:40 | 0:07:44 | |
The Massaccesi family are Teresa, | 0:07:46 | 0:07:49 | |
her husband Giordano and their 16-year-old daughter Niamh. | 0:07:49 | 0:07:52 | |
Is it working, Giord? | 0:07:55 | 0:07:56 | |
Yes... | 0:07:56 | 0:07:57 | |
I'd use the blender. You're wasting time. | 0:07:57 | 0:07:59 | |
I'll do it, I'll do it. | 0:07:59 | 0:08:01 | |
You just like to pretend you're manly | 0:08:01 | 0:08:03 | |
with your pestle and mortar, don't you? | 0:08:03 | 0:08:05 | |
The Massaccesis are making a porcini mushroom | 0:08:07 | 0:08:10 | |
and butternut squash risotto with monkfish. | 0:08:10 | 0:08:13 | |
For me, risotto comes at the top | 0:08:14 | 0:08:16 | |
of the list of comfort food, definitely. | 0:08:16 | 0:08:19 | |
There are three things that makes a good risotto. | 0:08:21 | 0:08:24 | |
One is the balance. | 0:08:24 | 0:08:25 | |
The recipe is not too complicated and is not too simple. | 0:08:25 | 0:08:29 | |
Second is the quality of the stock. | 0:08:29 | 0:08:31 | |
And then the timing. | 0:08:32 | 0:08:34 | |
These are the three things to make a fantastic risotto. | 0:08:34 | 0:08:37 | |
Porcini risotto with butternut squash | 0:08:40 | 0:08:43 | |
and then the fish on the top - | 0:08:43 | 0:08:45 | |
I think they're trying to put too many things into this risotto | 0:08:45 | 0:08:50 | |
and they're taking a risk. | 0:08:50 | 0:08:51 | |
Daughter Niamh is preparing the stock. | 0:08:52 | 0:08:55 | |
We normally use shop-bought stock cubes | 0:08:55 | 0:08:57 | |
and then make our own stock from that. | 0:08:57 | 0:09:00 | |
We put the mushrooms in to soak | 0:09:00 | 0:09:02 | |
and they enhance the flavour of the stock. | 0:09:02 | 0:09:04 | |
Hello, there. | 0:09:07 | 0:09:09 | |
I have to say, Niamh's doing brilliantly over there. | 0:09:09 | 0:09:11 | |
She's so young. | 0:09:11 | 0:09:12 | |
It's always been a natural thing to be in the kitchen and cooking. | 0:09:12 | 0:09:16 | |
We do it all the time. | 0:09:16 | 0:09:18 | |
If she's got friends coming round from school and I'm at work, | 0:09:18 | 0:09:21 | |
she'll cook them a curry or whatever she does and they're always amazed. | 0:09:21 | 0:09:25 | |
"Oh, God, that's so good, Niamh." | 0:09:25 | 0:09:27 | |
Because she says none of her friends do that. | 0:09:27 | 0:09:29 | |
I was going to say - Niamh, will you have a word with my kids? | 0:09:29 | 0:09:32 | |
About... NIAMH LAUGHS | 0:09:32 | 0:09:33 | |
-Our world revolves around food, doesn't it? -Oh, yes. | 0:09:37 | 0:09:40 | |
We talk about it so much that we probably bore other people. | 0:09:40 | 0:09:43 | |
-Do you think we do? -Probably, yeah. | 0:09:43 | 0:09:45 | |
We're called the feeders. | 0:09:45 | 0:09:46 | |
Yeah, we are feeders. | 0:09:48 | 0:09:49 | |
Giordano is more... | 0:09:50 | 0:09:52 | |
He'll experiment with a dish. | 0:09:52 | 0:09:54 | |
I always say, "What about if you do this this way, you change it?" | 0:09:54 | 0:09:58 | |
Shall I put the aubergine in? | 0:09:58 | 0:10:00 | |
Just calm down now. | 0:10:00 | 0:10:01 | |
Put the aubergine over there. | 0:10:01 | 0:10:02 | |
You can come and fry up the mince, if you wish. | 0:10:02 | 0:10:04 | |
Whereas I'm quite... | 0:10:04 | 0:10:06 | |
There's certain dishes I don't want you to play with. | 0:10:06 | 0:10:08 | |
They're my dishes, I've done them this way, they work. | 0:10:08 | 0:10:11 | |
Don't go messing them about. | 0:10:11 | 0:10:13 | |
-We've had too many disasters with your experiments. -That's it. | 0:10:13 | 0:10:17 | |
Mum's definitely the boss. | 0:10:18 | 0:10:21 | |
-In the kitchen. -In everything. | 0:10:21 | 0:10:24 | |
In the kitchen, everything. | 0:10:24 | 0:10:26 | |
Giordano works at a local Italian restaurant. | 0:10:26 | 0:10:30 | |
I've been waitering since 1985. | 0:10:30 | 0:10:32 | |
Lovely. Excellent. Enjoy. Buon appetito. | 0:10:32 | 0:10:35 | |
I work in the same restaurant as my dad on Saturday nights. | 0:10:35 | 0:10:38 | |
You can always hear his voice from all over the restaurant. | 0:10:38 | 0:10:40 | |
You never know what he's going to do next. | 0:10:40 | 0:10:42 | |
HE SINGS IN ITALIAN | 0:10:42 | 0:10:45 | |
What you see is what you get with us, really. | 0:10:54 | 0:10:56 | |
I think we just welcome you in, and if you like us, that's great. | 0:10:56 | 0:10:59 | |
-We like you back. -If not, you can leave. -Huh? | 0:10:59 | 0:11:02 | |
And if not, there's the door. Off you go! | 0:11:02 | 0:11:05 | |
-Buongiorno. -Buongiorno. | 0:11:08 | 0:11:10 | |
Scared! | 0:11:10 | 0:11:12 | |
-Are any of you Italian? -I'm Italian. | 0:11:12 | 0:11:15 | |
-Are you the real deal? -He's called Giordano. | 0:11:15 | 0:11:18 | |
-Giordano. -Where are you from? | 0:11:18 | 0:11:20 | |
I'm from the Marche region. | 0:11:20 | 0:11:21 | |
-The Marche region. -It's not a region for the risotto. | 0:11:21 | 0:11:24 | |
I'm a little bit worried about the amount of... | 0:11:24 | 0:11:27 | |
-A lot of ingredients. -Well, we're in a competition, | 0:11:27 | 0:11:29 | |
we couldn't just do porcini and leave it at that. | 0:11:29 | 0:11:32 | |
We needed to faff it up a bit. | 0:11:32 | 0:11:34 | |
-Never fluff up a dish. Never do that. -Otherwise... | 0:11:34 | 0:11:36 | |
Simple is always...is always the best. | 0:11:36 | 0:11:38 | |
I agree with you, 100%. | 0:11:38 | 0:11:40 | |
How long is it going to take you to cook this risotto? | 0:11:40 | 0:11:43 | |
Probably another 25 minutes. | 0:11:43 | 0:11:45 | |
25 minutes when you start it. | 0:11:45 | 0:11:47 | |
We don't do it too quickly because otherwise risotto's not good, is it? | 0:11:47 | 0:11:50 | |
You're absolutely right. | 0:11:50 | 0:11:52 | |
-Buon lavoro. -Grazie. Grazie. -Fantastico. | 0:11:52 | 0:11:55 | |
You've had half an hour, folks. | 0:11:55 | 0:11:57 | |
-Oh, wow. -Half an hour. | 0:11:57 | 0:11:59 | |
Chicken should have been in by now. | 0:12:01 | 0:12:02 | |
Look, guys, the oil's running free, so the masala is ready. | 0:12:02 | 0:12:05 | |
Chicken in - go for it. | 0:12:05 | 0:12:06 | |
That smells so good! | 0:12:07 | 0:12:09 | |
What do you think about this curry? | 0:12:09 | 0:12:12 | |
I'm very excited about seeing what it tastes like. | 0:12:12 | 0:12:14 | |
I like the fact they're using thighs. | 0:12:14 | 0:12:17 | |
They're much tastier and juicier. | 0:12:17 | 0:12:19 | |
They're using all the different spices. | 0:12:19 | 0:12:21 | |
The only concern that I have is that there are a lot of dishes - | 0:12:21 | 0:12:24 | |
so to have a harmony between them. | 0:12:24 | 0:12:26 | |
So I'm looking forward to tasting it. | 0:12:26 | 0:12:29 | |
-How are we doing with the aloo gobi? -We're getting there now. | 0:12:29 | 0:12:31 | |
The potatoes are a little bit raw still. | 0:12:31 | 0:12:34 | |
I think you need to get the rice in, Giord. | 0:12:35 | 0:12:37 | |
-We've got 25 minutes. -OK. | 0:12:37 | 0:12:38 | |
Toasting the rice. | 0:12:44 | 0:12:45 | |
That's one of the important things. | 0:12:45 | 0:12:48 | |
It needs to get the flavour of the onions and the garlic... | 0:12:48 | 0:12:51 | |
..and then you add the wine after. | 0:12:52 | 0:12:54 | |
Giordano must now add the porcini stock little by little | 0:12:59 | 0:13:02 | |
until it's all absorbed. | 0:13:02 | 0:13:04 | |
# Lovely lady... # | 0:13:05 | 0:13:09 | |
You've done that too quickly. | 0:13:09 | 0:13:10 | |
Dad! Dad, go slow with that. You know you're doing it too fast. | 0:13:10 | 0:13:15 | |
-Calm down, Giord. -You're putting it in too fast. | 0:13:15 | 0:13:17 | |
The dal is actually done. | 0:13:22 | 0:13:24 | |
A little bit of oil and a knob of butter. | 0:13:24 | 0:13:26 | |
The dal is actually nicer with a knob of butter in there. | 0:13:26 | 0:13:29 | |
It wouldn't be tarka dal without a bit of butter. | 0:13:29 | 0:13:31 | |
Bobby's now rolling out the dough for the chapatis. | 0:13:31 | 0:13:34 | |
You always get someone that moans. | 0:13:36 | 0:13:38 | |
The first chapatti is never the right one. | 0:13:38 | 0:13:40 | |
In our house, we don't really waste anything. | 0:13:40 | 0:13:42 | |
That goes too, so... | 0:13:42 | 0:13:43 | |
You could have done it rounder, you know? | 0:13:43 | 0:13:44 | |
Oh, shut up. I'll hit you on the head with it. | 0:13:44 | 0:13:46 | |
-Look at that! -It's the first one I'm given. | 0:13:46 | 0:13:48 | |
Mum's going to see this on TV, man! | 0:13:48 | 0:13:50 | |
-I've got a few to go. -Look at it! | 0:13:50 | 0:13:52 | |
-Will you stop criticising it? -It's not even round. | 0:13:52 | 0:13:54 | |
Should be like a cookie-cutter. | 0:13:54 | 0:13:55 | |
That is marriage material. | 0:13:55 | 0:13:58 | |
Thank you, Lorna. Thanks for the support. | 0:13:58 | 0:14:00 | |
Thanks, thanks. | 0:14:00 | 0:14:01 | |
You've got 15 minutes left. | 0:14:03 | 0:14:06 | |
-Is that enough? -That's too much. | 0:14:06 | 0:14:09 | |
-It's all right. -We did tell you to slow down. | 0:14:09 | 0:14:11 | |
You kept throwing in the stock. | 0:14:11 | 0:14:13 | |
Told you, Giord. | 0:14:13 | 0:14:14 | |
Teresa and Niamh are having problems | 0:14:15 | 0:14:17 | |
mashing the roast butternut squash | 0:14:17 | 0:14:19 | |
to stir through the porcini risotto. | 0:14:19 | 0:14:21 | |
It's not working, and it's not going through the rice. | 0:14:22 | 0:14:26 | |
-Why's it stringy? -I don't know why it's stringy. | 0:14:26 | 0:14:28 | |
Argh! We're having a squash disaster! | 0:14:28 | 0:14:32 | |
OK, guys. Crack on. | 0:14:32 | 0:14:35 | |
That aloo is still a little bit raw. | 0:14:36 | 0:14:38 | |
I've got a better one here. This is how it should be. | 0:14:38 | 0:14:40 | |
That's how it should be. | 0:14:40 | 0:14:41 | |
I don't think you should add more salt. | 0:14:44 | 0:14:46 | |
I think it's lovely. | 0:14:46 | 0:14:48 | |
I've managed to rescue some of the butternut squash. | 0:14:48 | 0:14:51 | |
Do you want to add this or not? Decision? | 0:14:51 | 0:14:53 | |
Yes, yes, yes. | 0:14:53 | 0:14:54 | |
Five minutes, folks. | 0:14:55 | 0:14:56 | |
That's all you've got - five minutes. | 0:14:56 | 0:14:58 | |
-Mon? Start plating up the rice, please. -Yeah. | 0:14:58 | 0:15:01 | |
Niamh, can you taste that? | 0:15:04 | 0:15:05 | |
Yeah, that's good. | 0:15:05 | 0:15:07 | |
The monkfish is done. | 0:15:07 | 0:15:08 | |
I've already tested it with a knife, so it's cooked through. | 0:15:11 | 0:15:13 | |
Bobby, you can do the dal. | 0:15:13 | 0:15:15 | |
-Right, are we ready to plate? -Yep. | 0:15:17 | 0:15:19 | |
Make sure it's even on each one. | 0:15:21 | 0:15:23 | |
Is that OK? | 0:15:23 | 0:15:24 | |
-There's mascarpone that hasn't been stirred in. -Ah, Giord! | 0:15:26 | 0:15:28 | |
Time's up, everybody! | 0:15:36 | 0:15:38 | |
Put the pans down! | 0:15:38 | 0:15:40 | |
-Back off. -Thank you. | 0:15:40 | 0:15:41 | |
THEY CHEER | 0:15:41 | 0:15:43 | |
-GIORDANO: -Well done. | 0:15:43 | 0:15:44 | |
With their £10 budget, the Massaccesis have made | 0:15:49 | 0:15:52 | |
a porcini mushroom and butternut squash risotto | 0:15:52 | 0:15:54 | |
with monkfish, sprinkled with powdered porcini. | 0:15:54 | 0:15:57 | |
So, how did it went for you? | 0:16:00 | 0:16:03 | |
It was a bit more nerve-racking than we thought. | 0:16:03 | 0:16:06 | |
OK. | 0:16:06 | 0:16:07 | |
Wow. Surprisingly fantastic, the flavour of the fish | 0:16:16 | 0:16:19 | |
with that powder | 0:16:19 | 0:16:20 | |
and you decided to add the mushroom to your stock. | 0:16:20 | 0:16:23 | |
That was a very clever thing. | 0:16:23 | 0:16:24 | |
The sweetness of the mushroom | 0:16:24 | 0:16:26 | |
really helps the whole thing to come together. | 0:16:26 | 0:16:29 | |
OK, the flavour, you are spot-on it. | 0:16:29 | 0:16:33 | |
But when you make a risotto, the rice is the king of the show. | 0:16:33 | 0:16:36 | |
I'm disappointed with the consistency of the risotto. | 0:16:37 | 0:16:40 | |
It looks a little bit like you put too much stock at the end | 0:16:40 | 0:16:43 | |
and it's overcooked. | 0:16:43 | 0:16:44 | |
So it's more a soupy consistency than a risotto consistency. | 0:16:44 | 0:16:48 | |
I think we panicked cos we thought we'd run out of time. | 0:16:48 | 0:16:50 | |
I've been cooking risotto for the last 30 years, | 0:16:50 | 0:16:53 | |
but I still look at the watch when I'm doing it. | 0:16:53 | 0:16:56 | |
I would agree. It's meant to be a nice pile of risotto | 0:16:56 | 0:16:59 | |
and what have we got here? | 0:16:59 | 0:17:02 | |
A bowl of risotto soup. | 0:17:02 | 0:17:03 | |
But you know what? It's a comfort food. | 0:17:05 | 0:17:08 | |
Yes, there are things wrong with it | 0:17:08 | 0:17:10 | |
but, hey, you learn by your mistakes. | 0:17:10 | 0:17:12 | |
-Thank you. -Thank you very much. -OK, thanks. | 0:17:12 | 0:17:15 | |
The Gangotras have made chicken curry, aloo gobi, | 0:17:17 | 0:17:20 | |
tarka dal and chapatis. | 0:17:20 | 0:17:22 | |
May I say, this, for £10, is a feast. | 0:17:23 | 0:17:29 | |
I would like to start off with a little bit of the dal. | 0:17:29 | 0:17:33 | |
Absolutely fantastic - deep flavour. | 0:17:42 | 0:17:44 | |
So this is your chicken masala. | 0:17:47 | 0:17:49 | |
I like the fact you used the thighs. | 0:17:55 | 0:17:57 | |
The thighs are the juiciest part of the chicken. | 0:17:57 | 0:17:59 | |
I've got the tomato coming through, the ginger coming through. | 0:17:59 | 0:18:03 | |
A little bit of the sweetness, as well, coming through. | 0:18:03 | 0:18:06 | |
That is terrific. | 0:18:06 | 0:18:08 | |
Absolutely brilliant. | 0:18:08 | 0:18:09 | |
-This is... -Aloo gobi, yeah. -..aloo gobi. | 0:18:12 | 0:18:14 | |
With your cauliflower. | 0:18:14 | 0:18:16 | |
You achieved the perfect cooking for the potato | 0:18:18 | 0:18:23 | |
and for the cauliflower. | 0:18:23 | 0:18:25 | |
So that's really outstanding, that. | 0:18:25 | 0:18:28 | |
The whole thing comes up as a symphony of flavour. | 0:18:28 | 0:18:32 | |
They all complement each other. | 0:18:32 | 0:18:34 | |
Absolutely. I really salute you. | 0:18:34 | 0:18:37 | |
-You've done it all. -Thank you. | 0:18:39 | 0:18:40 | |
-Thank you very much. -ALL: Thank you. | 0:18:40 | 0:18:42 | |
APPLAUSE | 0:18:42 | 0:18:44 | |
NADIYA: For the second challenge, | 0:18:52 | 0:18:53 | |
our families are cooking in their own homes for Rosemary and Giorgio. | 0:18:53 | 0:18:57 | |
First, the judges will be visiting | 0:19:04 | 0:19:06 | |
the historic market town of Corsham in Wiltshire, | 0:19:06 | 0:19:09 | |
where the Massaccesi family call home. | 0:19:09 | 0:19:11 | |
Being in the kitchen with Dad is a bit annoying | 0:19:15 | 0:19:17 | |
cos he likes to do his own thing, and he won't be told. | 0:19:17 | 0:19:21 | |
So you've got to keep an eye on him at all times. | 0:19:21 | 0:19:24 | |
After the last challenge, I'm feeling a little bit nervous. | 0:19:24 | 0:19:27 | |
It didn't go quite according to plan | 0:19:27 | 0:19:30 | |
so we're hoping that we can redeem ourselves | 0:19:30 | 0:19:32 | |
by doing food that we really love, and we know our family love this, | 0:19:32 | 0:19:35 | |
so hopefully, they'll love it as much. | 0:19:35 | 0:19:37 | |
Giordano's making the pasta, but I'll be overseeing that as well, | 0:19:37 | 0:19:40 | |
keep my eye on the pair of them! | 0:19:40 | 0:19:41 | |
DOG BARKS | 0:19:44 | 0:19:46 | |
-Hello! -Hi. -Good to see you again. | 0:19:47 | 0:19:50 | |
-Thank you. -Somebody's happy to see me. | 0:19:50 | 0:19:53 | |
Yeah, that's Lily. | 0:19:53 | 0:19:54 | |
As you know, the judges would like you to cook your Family Favourites. | 0:19:58 | 0:20:01 | |
Main, dessert. | 0:20:01 | 0:20:03 | |
-OK. -You have one hour and 30 minutes. | 0:20:03 | 0:20:06 | |
-Off you go. -Okey doke. -Thank you. | 0:20:06 | 0:20:09 | |
Giordano and Niamh are working on the main course - | 0:20:10 | 0:20:14 | |
ham and asparagus rotolo, | 0:20:14 | 0:20:16 | |
a rolled and baked pasta dish served with a Caprese salad. | 0:20:16 | 0:20:20 | |
Rotolo di pasta al forno - baked pasta. | 0:20:20 | 0:20:23 | |
It's a great Italian classic. | 0:20:23 | 0:20:25 | |
There are a few things that can go wrong with this pasta - | 0:20:25 | 0:20:28 | |
the pasta being too thick, the bechamel being too soft. | 0:20:28 | 0:20:32 | |
But I'm sure Giordano, being Italian, | 0:20:32 | 0:20:34 | |
must get this absolutely spot-on. | 0:20:34 | 0:20:36 | |
-So you've got to rest it? -So I have to rest it in the fridge. | 0:20:36 | 0:20:39 | |
-Half an hour till it's done. -Oh, OK. | 0:20:39 | 0:20:40 | |
It should be an hour or something, but half an hour should be OK. | 0:20:40 | 0:20:44 | |
-ROSEMARY: -This is a bit of a challenge for them | 0:20:44 | 0:20:46 | |
because they let themselves down with the risotto. | 0:20:46 | 0:20:48 | |
They're going to have to redeem themselves. | 0:20:48 | 0:20:51 | |
It's got to really sing, | 0:20:51 | 0:20:52 | |
and they've got to show us that they know how to cook. | 0:20:52 | 0:20:55 | |
Yep, you can wrap that up and put it in the fridge, I think. | 0:20:57 | 0:21:00 | |
Niamh is working on the bechamel sauce for the pasta filling. | 0:21:04 | 0:21:08 | |
I just put the butter and flour in, | 0:21:08 | 0:21:10 | |
so I'm cooking that out for a few minutes, | 0:21:10 | 0:21:13 | |
and then I'll add the heated milk in slowly and whisk it. | 0:21:13 | 0:21:16 | |
Can I leave you to carry on? | 0:21:17 | 0:21:18 | |
-Yeah. -Cos I need to get on with my pastry, | 0:21:18 | 0:21:20 | |
otherwise it's never going to get in the oven. | 0:21:20 | 0:21:22 | |
For pudding, the Massaccesis are making torta nera - | 0:21:24 | 0:21:27 | |
a sweet pastry tart | 0:21:27 | 0:21:29 | |
filled with chocolate, walnuts, coffee and Amaretto. | 0:21:29 | 0:21:33 | |
Chocolate, Amaretto, walnuts... | 0:21:34 | 0:21:36 | |
These are flavours that are heaven to me. | 0:21:36 | 0:21:40 | |
I really expect this cake not to be too gooey and not to be greasy. | 0:21:40 | 0:21:45 | |
This is a very important point. | 0:21:45 | 0:21:47 | |
It must not be too heavy, but also quite succulent, really. | 0:21:47 | 0:21:51 | |
It's just got to be perfect. | 0:21:51 | 0:21:53 | |
They've got to get it right. | 0:21:53 | 0:21:54 | |
Teresa's preparing the butter for the pastry. | 0:21:56 | 0:21:59 | |
This is the way I was taught - to really flatten it down | 0:21:59 | 0:22:02 | |
while keeping it cold, so my hands aren't touching it. | 0:22:02 | 0:22:04 | |
What kind of pastry is it that you're making? | 0:22:04 | 0:22:06 | |
It's just like a shortcrust pastry. | 0:22:06 | 0:22:08 | |
It's very crumbly and it's very hard to work with. | 0:22:08 | 0:22:11 | |
So the colder I can keep it, the better. | 0:22:11 | 0:22:14 | |
You've chosen the most difficult type of pastry. | 0:22:14 | 0:22:16 | |
I know, I know. | 0:22:16 | 0:22:17 | |
But it tastes good. | 0:22:17 | 0:22:19 | |
You see, I should have left it to rest, shouldn't I, in the fridge? | 0:22:31 | 0:22:34 | |
But this has got to be in the oven in the next half an hour. | 0:22:34 | 0:22:37 | |
-Have you practised it within the time frame? -No. | 0:22:37 | 0:22:40 | |
No! | 0:22:40 | 0:22:42 | |
It'll be all right, it'll be all right. | 0:22:42 | 0:22:45 | |
If it doesn't fall apart. | 0:22:45 | 0:22:46 | |
No, more salt. Definitely more salt and a little bit more nutmeg. | 0:22:50 | 0:22:54 | |
This is the tricky bit - | 0:22:56 | 0:22:57 | |
trying to get it in without it all breaking like that. | 0:22:57 | 0:23:00 | |
-Yeah. -So I'm just going to lift it... | 0:23:00 | 0:23:02 | |
..and do some patchwork. | 0:23:04 | 0:23:07 | |
This is much more crumbly than normal. | 0:23:12 | 0:23:14 | |
It's called patchwork pie. | 0:23:14 | 0:23:16 | |
-It's a mosaic. -A mosaic. | 0:23:16 | 0:23:19 | |
It's an Italian mosaic. | 0:23:19 | 0:23:20 | |
Do you think the judges are going to pick up on things like...? | 0:23:20 | 0:23:22 | |
-They're not going to know. -OK. | 0:23:22 | 0:23:24 | |
They're not going to know. Unless you tell them, Nadiya. | 0:23:24 | 0:23:26 | |
-Never! I'm on your side. -OK. | 0:23:26 | 0:23:29 | |
THEY LAUGH | 0:23:29 | 0:23:30 | |
While Teresa blind-bakes the pastry... | 0:23:31 | 0:23:33 | |
..it's time for Giordano to roll out his pasta. | 0:23:35 | 0:23:37 | |
Guys, you've had half an hour. | 0:23:38 | 0:23:40 | |
-Confident? -Confident, yes, indeed. | 0:23:40 | 0:23:42 | |
Any man would be confident with a rolling pin that size! | 0:23:42 | 0:23:46 | |
THEY LAUGH | 0:23:46 | 0:23:47 | |
I say things and then cotton on afterwards. | 0:23:47 | 0:23:51 | |
Giordano, why is it hanging off the board? | 0:23:51 | 0:23:53 | |
It helps to stretch the pasta. | 0:23:53 | 0:23:54 | |
That is what my mother used to do. | 0:23:54 | 0:23:56 | |
You can see the board through your pasta. | 0:23:57 | 0:24:00 | |
Dad, don't go any further. | 0:24:00 | 0:24:02 | |
No, that's enough. | 0:24:02 | 0:24:03 | |
-Really, stop! Honestly, it's enough. -I will stop. I will stop. | 0:24:03 | 0:24:06 | |
No, you're going too far now cos it'll end up spitting. | 0:24:06 | 0:24:09 | |
Before he adds the filling, | 0:24:10 | 0:24:11 | |
Giordano has to quickly cook the pasta. | 0:24:11 | 0:24:14 | |
I'm feeling slightly nervous. | 0:24:16 | 0:24:18 | |
I know, so am I, because we don't have | 0:24:18 | 0:24:20 | |
a huge amount of time left, really. | 0:24:20 | 0:24:22 | |
-Yeah, I'll take it out. -Hang on, it hasn't been a minute yet. | 0:24:22 | 0:24:24 | |
-Yeah, but... -No, 30 seconds. | 0:24:24 | 0:24:26 | |
# When the moon hits your eye like a big pizza pie | 0:24:26 | 0:24:30 | |
# That's amore... # | 0:24:30 | 0:24:31 | |
This is fascinating. | 0:24:34 | 0:24:36 | |
Giordano starts the pasta filling with Niamh's bechamel sauce. | 0:24:36 | 0:24:40 | |
Next, mozzarella, ham and Parmesan. | 0:24:42 | 0:24:45 | |
Best cheese. | 0:24:45 | 0:24:47 | |
Now, I'll let you do the roll. | 0:24:48 | 0:24:50 | |
Yep. So bring in the edges. | 0:24:50 | 0:24:53 | |
This is my baby, really, | 0:24:53 | 0:24:55 | |
and he was demoted a couple of weeks ago | 0:24:55 | 0:24:56 | |
when he didn't roll it tight enough, so...I'm afraid. | 0:24:56 | 0:25:00 | |
I mean, who's the Italian here? | 0:25:00 | 0:25:02 | |
-Exactly. -Who taught the Italian to make pasta? | 0:25:02 | 0:25:06 | |
So now, that needs to rest, normally for half an hour, but... | 0:25:06 | 0:25:10 | |
Put it in the freezer for five minutes. | 0:25:10 | 0:25:11 | |
That's all we've got. | 0:25:11 | 0:25:14 | |
We're pushing it. Deep breath. | 0:25:14 | 0:25:16 | |
Right, I'm taking the pastry out now. | 0:25:16 | 0:25:19 | |
Don't move, love. | 0:25:19 | 0:25:20 | |
Niamh's working on the chocolate, coffee, walnut and Amaretto filling | 0:25:23 | 0:25:26 | |
for the tart. | 0:25:26 | 0:25:28 | |
She's eating all the ingredients! | 0:25:28 | 0:25:29 | |
Have you done the Amaretto? | 0:25:29 | 0:25:31 | |
-You've used the whole bottle?! -I filled up that egg glass. | 0:25:31 | 0:25:33 | |
She's trying to get the judges drunk. | 0:25:33 | 0:25:35 | |
Good idea. | 0:25:35 | 0:25:37 | |
That's never a bad move. | 0:25:37 | 0:25:38 | |
The pastry's not as good as normal, but as long as it tastes good. | 0:25:39 | 0:25:42 | |
That'll do. Let's put it in the oven. | 0:25:47 | 0:25:49 | |
Teresa slices the stuffed pasta roll before laying it in a dish to bake, | 0:25:51 | 0:25:56 | |
topped with Parmesan and asparagus. | 0:25:56 | 0:25:58 | |
I think that's it, eh? | 0:25:58 | 0:26:00 | |
Into the oven, then. | 0:26:00 | 0:26:02 | |
Both the chocolate tart and the pasta are now in the oven. | 0:26:02 | 0:26:04 | |
We normally don't cook them at the same time. | 0:26:04 | 0:26:07 | |
-Yeah, yeah. -Normally we do one and then... | 0:26:07 | 0:26:09 | |
-Have we ever done them together? -No. -No, there's always a first time. | 0:26:09 | 0:26:12 | |
Do you wish you had? | 0:26:12 | 0:26:13 | |
Yeah, that would have been good, really, wouldn't it? | 0:26:13 | 0:26:15 | |
Yeah, maybe one practice. | 0:26:15 | 0:26:17 | |
That would be helpful. | 0:26:17 | 0:26:18 | |
-We are so confident, we don't even need to practise. -Exactly! | 0:26:18 | 0:26:21 | |
Look at him. | 0:26:22 | 0:26:24 | |
Guys, I don't mean to alarm you, but the judges are on their way. | 0:26:25 | 0:26:28 | |
Guys, you've got seven minutes left. | 0:26:35 | 0:26:37 | |
-What time is that supposed to come out? -When it's ready. | 0:26:37 | 0:26:40 | |
Do you think it's all right? | 0:26:45 | 0:26:47 | |
What about this, Giord? Another few minutes? | 0:26:47 | 0:26:50 | |
Do you reckon that's done, though? | 0:26:52 | 0:26:53 | |
TERESA SIGHS | 0:26:53 | 0:26:56 | |
It's got melted chocolate in it. | 0:26:56 | 0:26:57 | |
-Going to have to just take a chance. -OK. | 0:26:57 | 0:27:00 | |
-You need to set the table. -Yeah. | 0:27:00 | 0:27:01 | |
-Cos everything's got to be on the table. -OK. | 0:27:01 | 0:27:03 | |
I'm going to get the pasta out now. | 0:27:07 | 0:27:08 | |
Guys, time's up. | 0:27:10 | 0:27:12 | |
-OK. -Time is up. -Yes. | 0:27:12 | 0:27:13 | |
The first Family Favourites dish is ham and asparagus rotolo. | 0:27:18 | 0:27:22 | |
It looks very inviting. | 0:27:26 | 0:27:29 | |
It's this golden brown. | 0:27:29 | 0:27:31 | |
The pasta is that beautiful yellow. | 0:27:31 | 0:27:33 | |
It's a perfect dish for a family. | 0:27:33 | 0:27:35 | |
Yeah, all the components come to work together perfectly | 0:27:43 | 0:27:46 | |
and deliver a very beautiful, balanced flavour. | 0:27:46 | 0:27:51 | |
The pasta is exactly the right thickness. | 0:27:51 | 0:27:54 | |
It's perfectly cooked. | 0:27:54 | 0:27:55 | |
The ham, the cheese and the asparagus | 0:27:56 | 0:27:59 | |
is just a great combination. | 0:27:59 | 0:28:01 | |
You must have perfected this for years. | 0:28:01 | 0:28:04 | |
We've cooked it a lot. | 0:28:04 | 0:28:06 | |
Now for the chocolate, coffee, walnut and Amaretto tart | 0:28:08 | 0:28:11 | |
with mascarpone. | 0:28:11 | 0:28:13 | |
That's a really nice pastry. | 0:28:19 | 0:28:22 | |
It's a short, crumbly pastry. | 0:28:22 | 0:28:25 | |
It actually is really, really good. | 0:28:25 | 0:28:29 | |
I'm just going to taste a little bit with the filling now. | 0:28:29 | 0:28:32 | |
I think that's really nice. | 0:28:35 | 0:28:36 | |
The very crumbly pastry... | 0:28:41 | 0:28:43 | |
..the chocolate, the walnuts, the Amaretto, | 0:28:44 | 0:28:48 | |
that's a perfect combination. | 0:28:48 | 0:28:50 | |
This is a very good cake. | 0:28:50 | 0:28:52 | |
Both the dishes really show that they come from your experience | 0:28:52 | 0:28:56 | |
of your cooking in your house. | 0:28:56 | 0:28:58 | |
And that makes me very happy. | 0:28:58 | 0:29:00 | |
ZOE: Next, the judges will be visiting | 0:29:06 | 0:29:08 | |
the Gangotra family home in Birmingham. | 0:29:08 | 0:29:11 | |
Monika is married to Lorna and Bobby's younger brother Jasdeep | 0:29:14 | 0:29:18 | |
and they have a two-year-old daughter. | 0:29:18 | 0:29:20 | |
I'm just really excited to have everyone in our home | 0:29:22 | 0:29:24 | |
and to be able to cook that way and show what we can do, really. | 0:29:24 | 0:29:28 | |
Everyone's so excited. | 0:29:28 | 0:29:29 | |
It's been so great, tasting and trying all the different things. | 0:29:29 | 0:29:32 | |
My waistline's taken a bit of a hit for it. | 0:29:32 | 0:29:34 | |
Do we love Mummy's cooking? | 0:29:34 | 0:29:36 | |
-Yeah! -Yeah! | 0:29:36 | 0:29:38 | |
-'Licious! -Delicious. -Good girl. | 0:29:38 | 0:29:41 | |
This is our lovely mum. | 0:29:45 | 0:29:46 | |
We're just cooking up some lunch for everybody, | 0:29:46 | 0:29:48 | |
cos obviously, everybody needs to be fed | 0:29:48 | 0:29:50 | |
before we cook for the judges. | 0:29:50 | 0:29:52 | |
I don't live here any more, but having this challenge | 0:29:52 | 0:29:55 | |
has helped me to, sort of, come back home, | 0:29:55 | 0:29:57 | |
reconnect with my sister, my sister-in-law, | 0:29:57 | 0:30:00 | |
and just getting back into the groove | 0:30:00 | 0:30:02 | |
of growing up in this kitchen. | 0:30:02 | 0:30:04 | |
It's nice to be back and cooking with the chef of the house. | 0:30:04 | 0:30:07 | |
-Hello, welcome, Zoe, to our house. -Hello! | 0:30:13 | 0:30:17 | |
And I have to do... That's the tradition. | 0:30:17 | 0:30:19 | |
It's mustard oil. | 0:30:19 | 0:30:21 | |
-To welcome guests. -I like it, it is wonderful. | 0:30:21 | 0:30:24 | |
Please, do come in. | 0:30:24 | 0:30:25 | |
Lorna, Monika and Bobby also have just 90 minutes | 0:30:28 | 0:30:31 | |
to cook their family's favourite dishes. | 0:30:31 | 0:30:34 | |
It's lovely to see you, ladies. Now, let's get down to business. | 0:30:35 | 0:30:38 | |
As you know, the judges have set you a challenge - Family Favourites, | 0:30:38 | 0:30:41 | |
a main course, and a dessert. | 0:30:41 | 0:30:43 | |
You have an hour-and-a-half - good luck. | 0:30:43 | 0:30:46 | |
-Off you go. ALL: -Thank you. | 0:30:46 | 0:30:48 | |
-Thanks, Lorn. -Right, chopping boards. | 0:30:49 | 0:30:51 | |
Today, the Gangotras are serving a traditional Indian set | 0:30:53 | 0:30:56 | |
of tasting dishes, known as a thali. | 0:30:56 | 0:30:59 | |
Their main course includes lamb curry, | 0:30:59 | 0:31:02 | |
aloo baingan - an aubergine and potato curry - | 0:31:02 | 0:31:05 | |
and a chickpea and pomegranate curry, anardana chana, | 0:31:05 | 0:31:08 | |
with parathas and rice. | 0:31:08 | 0:31:10 | |
-So there's quite a lot to do. -Quite a lot going on. | 0:31:13 | 0:31:15 | |
We're all taking turns to do some curries today. | 0:31:15 | 0:31:18 | |
Thalis - a lot of individual dishes. | 0:31:20 | 0:31:23 | |
So I hope that they all work together in harmony | 0:31:23 | 0:31:26 | |
and each flavour complements each other. | 0:31:26 | 0:31:28 | |
Chapatti flour's nicely done. I'm going to put that in the fridge. | 0:31:28 | 0:31:31 | |
When I was in India, I had probably the first proper thali I'd ever had. | 0:31:31 | 0:31:36 | |
It's exciting. | 0:31:36 | 0:31:38 | |
I'm really looking forward to a whole host of flavours. | 0:31:38 | 0:31:41 | |
-BOBBY: -Just going to get the chickpeas | 0:31:41 | 0:31:43 | |
and put them in the pressure cooker. | 0:31:43 | 0:31:45 | |
Bobby is in charge of the chickpea and pomegranate curry. | 0:31:45 | 0:31:48 | |
Right, timer's on, Bob. | 0:31:48 | 0:31:50 | |
A piece just got in my eye. | 0:31:53 | 0:31:54 | |
Gosh! You need protective goggles for this sort of work. | 0:31:55 | 0:31:59 | |
Bobby, are you all right over there? | 0:31:59 | 0:32:01 | |
Yeah. I'm just having a little moment with the ginger. | 0:32:01 | 0:32:04 | |
-She's got another eye, it's all right. -Yeah! | 0:32:04 | 0:32:07 | |
This is the masala, for my chana masala. | 0:32:08 | 0:32:10 | |
OK. What's gone in there? | 0:32:10 | 0:32:12 | |
This is fresh pomegranate, dried pomegranate seeds. | 0:32:12 | 0:32:15 | |
OK? This is a blend of cardamom, cinnamon, and clove. Clove! | 0:32:15 | 0:32:19 | |
Right, OK. | 0:32:19 | 0:32:20 | |
Oh, my goodness me, it smells incredible. | 0:32:20 | 0:32:24 | |
-OK. -My eyes are going, actually. | 0:32:24 | 0:32:26 | |
Yeah, I know. | 0:32:26 | 0:32:27 | |
-CRIES: I can't... -This is emotional. -I can't see... | 0:32:27 | 0:32:30 | |
-It's getting to you. -It is getting to me. -Yeah. | 0:32:30 | 0:32:34 | |
Chickpea and pomegranate masala - I never tasted that. | 0:32:34 | 0:32:37 | |
I am really looking forward to have a go at it. | 0:32:37 | 0:32:39 | |
Lorna's working on the sauce base for the lamb curry. | 0:32:41 | 0:32:44 | |
Mon? Taste the masala. I am going to put the lamb in. | 0:32:44 | 0:32:47 | |
The salt is a bit strong. So... But when we add the lamb, | 0:32:50 | 0:32:53 | |
it'll be fine. | 0:32:53 | 0:32:54 | |
With the lamb curry, I am hoping it's full of pungent flavour. | 0:32:54 | 0:32:58 | |
It is not about the chilli, | 0:32:58 | 0:33:00 | |
it's actually about all those lovely deep flavours coming out, | 0:33:00 | 0:33:04 | |
and the lamb beautifully cooked. | 0:33:04 | 0:33:06 | |
Butcher's given me some bones to put in this as well, | 0:33:06 | 0:33:08 | |
because it is boneless lamb. | 0:33:08 | 0:33:09 | |
But I'm going to add the bones in today as well, | 0:33:09 | 0:33:11 | |
cos it just adds a lot more flavour. | 0:33:11 | 0:33:13 | |
-OK, ladies, you're about halfway. You've had 45 minutes. -Cool. | 0:33:14 | 0:33:18 | |
Lorna's also in charge of today's dessert - | 0:33:25 | 0:33:28 | |
a spiced semolina pudding called suji ka halwa. | 0:33:28 | 0:33:33 | |
I have a weak spot for semolina. | 0:33:33 | 0:33:36 | |
But semolina pudding, an Indian semolina pudding? | 0:33:36 | 0:33:39 | |
Texture is really important, | 0:33:41 | 0:33:43 | |
but also, I'm really interested to see how sweet it is. | 0:33:43 | 0:33:46 | |
This recipe that we are doing is my mum's secret recipe. | 0:33:46 | 0:33:50 | |
So I'm just going to finish this off with the garnish on top. | 0:33:50 | 0:33:52 | |
This is one of my favourite puddings. | 0:33:52 | 0:33:54 | |
Ten minutes to go. | 0:33:55 | 0:33:58 | |
Shall I start plating up, or should I wait? | 0:33:58 | 0:34:00 | |
Wait five minutes. Get everything ready. All your bowls and stuff. | 0:34:00 | 0:34:02 | |
That's our garam masala. This is a home-made secret blend. | 0:34:02 | 0:34:06 | |
-Every Indian home has its own recipe for it. -OK. | 0:34:06 | 0:34:10 | |
I remember making it with Granny, I remember making it with Mum... | 0:34:10 | 0:34:13 | |
And you would never share that with anyone? | 0:34:13 | 0:34:14 | |
-No! -We have got ours in a container called garlic chips. | 0:34:14 | 0:34:17 | |
-That's a decoy. -A disguise. That is the decoy. | 0:34:17 | 0:34:20 | |
Four minutes left, Lorna. | 0:34:21 | 0:34:23 | |
Go, go, go. | 0:34:23 | 0:34:25 | |
If there is a spare hob, can someone put on a little bit of oil | 0:34:25 | 0:34:27 | |
and fry two red chillies for me, please? | 0:34:27 | 0:34:29 | |
-OK, can I plate up the lamb? Is the lamb done? -Yeah, lamb's done. | 0:34:36 | 0:34:39 | |
The judges are en route. | 0:34:39 | 0:34:42 | |
-I'm really excited! -OK, you've just made me nervous. I'd forgot. | 0:34:42 | 0:34:45 | |
-Not long now. -The last bread is on. | 0:34:46 | 0:34:49 | |
Well done, girls. Time up. | 0:34:56 | 0:34:58 | |
-ALL: -Yay! -Great work! | 0:34:58 | 0:35:00 | |
-Hello, darlings. -Hello. How are you? -I'm very excited. | 0:35:02 | 0:35:07 | |
The Gangotras' Family Favourite thali includes lamb curry, | 0:35:16 | 0:35:20 | |
chickpea and pomegranate curry, | 0:35:20 | 0:35:22 | |
and paratha flatbreads. | 0:35:22 | 0:35:24 | |
Well, I think this looks amazing. | 0:35:24 | 0:35:27 | |
I think I'm going to start off with the bread. | 0:35:27 | 0:35:30 | |
It's a really good flavour. | 0:35:34 | 0:35:36 | |
-Thank you. -That's a really good bread. | 0:35:36 | 0:35:38 | |
It's light, it's well done. | 0:35:38 | 0:35:40 | |
You know, you've been doing this for ever. | 0:35:40 | 0:35:41 | |
Obviously. You can tell. | 0:35:41 | 0:35:43 | |
You can tell. | 0:35:44 | 0:35:45 | |
Now for the chickpea and pomegranate curry. | 0:35:46 | 0:35:49 | |
Who's cooked this? | 0:35:52 | 0:35:53 | |
Guilty, again! | 0:35:53 | 0:35:55 | |
This has an amazing flavour. | 0:35:57 | 0:35:59 | |
-Yes! -Thank you. | 0:35:59 | 0:36:01 | |
The chickpeas are perfect. | 0:36:01 | 0:36:03 | |
They explode in your mouth. | 0:36:03 | 0:36:05 | |
-This is... -Favourites. -..our family favourite. | 0:36:05 | 0:36:07 | |
It is my favourite dish from now on as well. | 0:36:07 | 0:36:10 | |
GANGOTRAS: Aw! | 0:36:10 | 0:36:12 | |
I completely agree. It's unique. | 0:36:12 | 0:36:15 | |
I've never tasted anything like that. | 0:36:15 | 0:36:17 | |
It is delicious. | 0:36:17 | 0:36:19 | |
I wasn't expecting that. | 0:36:19 | 0:36:20 | |
-OK. Right, shall we go for the lamb? -Definitely. | 0:36:20 | 0:36:23 | |
The lamb is beautifully cooked, for me, | 0:36:27 | 0:36:29 | |
and what I'm getting is a wonderful curry base. | 0:36:29 | 0:36:33 | |
The lamb is very tender. | 0:36:33 | 0:36:35 | |
It is in harmony with the other flavours, | 0:36:35 | 0:36:37 | |
so I really, really like it. | 0:36:37 | 0:36:39 | |
You have a symphony of flavours. | 0:36:39 | 0:36:41 | |
There, I am taking it from you. A symphony of flavours. | 0:36:41 | 0:36:45 | |
I mean, it's fantastic. | 0:36:45 | 0:36:47 | |
Finally, the spiced semolina pudding with almonds and sultanas. | 0:36:47 | 0:36:52 | |
I like it. I really like it. | 0:36:58 | 0:37:01 | |
Not over-sweet. | 0:37:01 | 0:37:03 | |
Super balanced. Again, flavour. Really, really delicious. | 0:37:03 | 0:37:07 | |
You taste the grain, | 0:37:07 | 0:37:09 | |
and it's almost got that caramel flavour through it. | 0:37:09 | 0:37:12 | |
-It has got a sort of... -Toffee. -..toffee, which I love. | 0:37:12 | 0:37:16 | |
I don't just like it - I love it. | 0:37:16 | 0:37:19 | |
You really are talented. You're proper cooks. | 0:37:19 | 0:37:22 | |
It's in the genes! | 0:37:22 | 0:37:24 | |
THEY GIGGLE | 0:37:24 | 0:37:26 | |
This is, without a doubt, | 0:37:26 | 0:37:28 | |
a piece of your heritage in the front of me. | 0:37:28 | 0:37:31 | |
I appreciate that a lot. | 0:37:31 | 0:37:33 | |
So, thank you very much for cooking for us. | 0:37:33 | 0:37:35 | |
-Thank you. -Our pleasure. -Thanks, Mum! | 0:37:35 | 0:37:38 | |
-Yeah. Mum! -Yeah. | 0:37:38 | 0:37:40 | |
Today, the Gangotras and the Massaccesis | 0:37:46 | 0:37:48 | |
will take on their third and final challenge. | 0:37:48 | 0:37:51 | |
After this, the judges will have to make a decision | 0:37:53 | 0:37:55 | |
on which family to send home and who to put through to the semifinals. | 0:37:55 | 0:37:59 | |
The Massaccesis, they really disappointed me | 0:38:01 | 0:38:04 | |
with their first challenge of the risotto. | 0:38:04 | 0:38:07 | |
They really pulled the stops out when we went to their house, | 0:38:07 | 0:38:09 | |
the rotolo di pasta was fantastic, | 0:38:09 | 0:38:11 | |
and the chocolate cake was delicious. | 0:38:11 | 0:38:14 | |
This is it. The final journey. | 0:38:14 | 0:38:15 | |
The Massaccesis - now, I think, for what they've been delivering | 0:38:17 | 0:38:20 | |
and how they're moving up, | 0:38:20 | 0:38:22 | |
quite frankly, the Gangotras are in for a real challenge. | 0:38:22 | 0:38:25 | |
-Got my basket, my spices, too. -I know. You proper look like | 0:38:27 | 0:38:29 | |
-Little Red Riding Hood with that. -Yeah. | 0:38:29 | 0:38:31 | |
The Gangotras have produced some delicious food, | 0:38:31 | 0:38:34 | |
but today, it's all about whether they can actually do something | 0:38:34 | 0:38:37 | |
a little bit different. | 0:38:37 | 0:38:39 | |
With a place in the semifinal at stake, | 0:38:39 | 0:38:41 | |
it's time for them to pull all the stops out. | 0:38:41 | 0:38:44 | |
Welcome back, families. | 0:38:54 | 0:38:55 | |
Now it's time to dust off those aprons for the decider. | 0:38:55 | 0:38:59 | |
As sad as it is, we will be saying goodbye | 0:38:59 | 0:39:02 | |
to one of you wonderful families today. | 0:39:02 | 0:39:04 | |
It's the final challenge - Impress The Neighbours. | 0:39:04 | 0:39:08 | |
You've got two hours and 15 minutes | 0:39:08 | 0:39:10 | |
to rustle up two courses to show next door | 0:39:10 | 0:39:13 | |
what you're made of. | 0:39:13 | 0:39:15 | |
Let's get cooking. | 0:39:15 | 0:39:16 | |
Both families must make a starter and a main course. | 0:39:19 | 0:39:22 | |
Move your XXX. | 0:39:22 | 0:39:23 | |
Let's dry-roast the pine nuts now. | 0:39:26 | 0:39:28 | |
I've got this wrong before. | 0:39:28 | 0:39:30 | |
-Mother. -Yes? -This doesn't look like much mushrooms. | 0:39:36 | 0:39:39 | |
-Double it. Double it. -Really? -Yeah. | 0:39:39 | 0:39:42 | |
The Massaccesis' starter features Vietnamese spring rolls | 0:39:44 | 0:39:49 | |
and larb - spicy minced pork - served in lettuce cups | 0:39:49 | 0:39:53 | |
with dipping sauces. | 0:39:53 | 0:39:55 | |
If we're going to do something to impress our neighbours, | 0:39:57 | 0:39:59 | |
this would be it, because we're very comfortable with Italian cooking, but this is... | 0:39:59 | 0:40:03 | |
We're challenging ourselves today. | 0:40:03 | 0:40:05 | |
Teresa is preparing the ingredients for the spicy minced pork, | 0:40:05 | 0:40:09 | |
which will be served in lettuce cups. | 0:40:09 | 0:40:11 | |
It's a bit more tricky - | 0:40:11 | 0:40:12 | |
there's lots to remember, there's lots going on, | 0:40:12 | 0:40:15 | |
so hopefully we won't get confused and...yeah, it'll turn out OK. | 0:40:15 | 0:40:20 | |
This is it. My chopping list. | 0:40:20 | 0:40:22 | |
-Not your shopping list, your chopping list. -Chopping list. | 0:40:22 | 0:40:25 | |
I'm expecting this pork to be a very balanced flavour, | 0:40:25 | 0:40:29 | |
and to be spicy, but yet really sweet. | 0:40:29 | 0:40:33 | |
So, two cloves of garlic, the ginger. | 0:40:35 | 0:40:37 | |
I didn't cut up any ginger, did I? | 0:40:37 | 0:40:39 | |
Oh, God, I put the ginger in here by mistake. | 0:40:39 | 0:40:42 | |
I'm just losing the plot, I'm getting confused now. | 0:40:42 | 0:40:45 | |
Fish sauce. | 0:40:45 | 0:40:47 | |
Maybe I put the fish sauce in here already, did I? | 0:40:47 | 0:40:50 | |
I've forgotten what I've done. | 0:40:50 | 0:40:52 | |
-Mother... -Yeah, that's OK, that's fine. | 0:40:52 | 0:40:55 | |
A mistake here and there won't matter. | 0:40:55 | 0:40:57 | |
16-year-old Niamh has made a start on the pork and mushroom filling | 0:40:58 | 0:41:01 | |
for the spring rolls. | 0:41:01 | 0:41:03 | |
They are Chinese wood ear mushrooms. | 0:41:03 | 0:41:06 | |
They've got a good texture. | 0:41:06 | 0:41:09 | |
I love the idea of the spring rolls. They have to look even, crispy, | 0:41:09 | 0:41:13 | |
and really flavoursome inside, | 0:41:13 | 0:41:15 | |
so let's see how they do. | 0:41:15 | 0:41:17 | |
I'm not one of these exact cooks. | 0:41:20 | 0:41:22 | |
Throw it all in. | 0:41:23 | 0:41:24 | |
Once again, Bobby is in charge of making bread. | 0:41:24 | 0:41:27 | |
This is a baked bread rather than the traditional Indian style | 0:41:28 | 0:41:31 | |
on the griddle. | 0:41:31 | 0:41:33 | |
So we're going to try something different. | 0:41:33 | 0:41:35 | |
Going to let that rise now. | 0:41:39 | 0:41:40 | |
So I'm going to put it by somewhere warm. | 0:41:40 | 0:41:43 | |
Mon, I've left this here now to prove. | 0:41:43 | 0:41:45 | |
I'm worried about knocking that off the edge. | 0:41:45 | 0:41:47 | |
I've tried to move it out of your way as much as possible. | 0:41:47 | 0:41:50 | |
Today, the Gangotras are serving up a Middle Eastern mezze | 0:41:53 | 0:41:57 | |
consisting of 14 dishes. | 0:41:57 | 0:41:59 | |
Nine of these make up the starter, | 0:41:59 | 0:42:02 | |
which includes mutabal - a smoked aubergine dip - | 0:42:02 | 0:42:06 | |
hummus, falafel, a roasted chilli sauce | 0:42:06 | 0:42:09 | |
and Bobby's breads. | 0:42:09 | 0:42:10 | |
This is Lorna's baby, really. | 0:42:13 | 0:42:14 | |
She loves Middle Eastern food. | 0:42:14 | 0:42:16 | |
My husband grew up in the Middle East. | 0:42:19 | 0:42:21 | |
So there's a big influence. | 0:42:21 | 0:42:22 | |
We're in it to win it. So hopefully, | 0:42:22 | 0:42:24 | |
we've set the benchmark in our last two tasks. | 0:42:24 | 0:42:26 | |
We're going all out. | 0:42:26 | 0:42:28 | |
We are doing a lot today. It's going to be amazing. | 0:42:28 | 0:42:30 | |
This challenge is about spoiling friends, family and neighbours. | 0:42:31 | 0:42:35 | |
So it is not surprising the Gangotras are coming out | 0:42:35 | 0:42:38 | |
with this massive spread again. | 0:42:38 | 0:42:40 | |
Both families are stepping away from what they're comfortable with. | 0:42:41 | 0:42:44 | |
I feel like it's sort of stepping up a little bit. | 0:42:44 | 0:42:46 | |
A bit more danger to it. | 0:42:46 | 0:42:48 | |
This is the point where they need to show the judges | 0:42:48 | 0:42:50 | |
that they can do other things. | 0:42:50 | 0:42:52 | |
-Yeah. -This is the deciding vote, isn't it? | 0:42:52 | 0:42:54 | |
Monika is working on two of the mezze starters. | 0:42:56 | 0:42:59 | |
-The hummus... -There's quite a lot of garlic going in here, | 0:42:59 | 0:43:02 | |
cos we like a bit of garlic, a bit of punch. | 0:43:02 | 0:43:04 | |
And the roasted chilli sauce. | 0:43:04 | 0:43:06 | |
It's got to be hot. There's no point in having a chilli sauce, | 0:43:06 | 0:43:09 | |
I don't think, unless it's hot. | 0:43:09 | 0:43:11 | |
Meanwhile, Lorna's making the mix for the falafels. | 0:43:11 | 0:43:13 | |
Taste that. | 0:43:13 | 0:43:15 | |
-Mmm. -Yeah? -Nice. | 0:43:16 | 0:43:17 | |
Salt? No, don't add more salt. | 0:43:17 | 0:43:19 | |
I am just going to check the aubergines. | 0:43:19 | 0:43:21 | |
And Bobby has started on the smoked aubergine dip. | 0:43:21 | 0:43:25 | |
Yeah. They're cremated now. | 0:43:25 | 0:43:26 | |
But that's what gives it the flavour, that smoky, | 0:43:26 | 0:43:28 | |
burnt, char-grilled effect. | 0:43:28 | 0:43:31 | |
You guys have got loads going on today. | 0:43:33 | 0:43:34 | |
We love these dishes so much, we couldn't decide which one to eliminate. | 0:43:34 | 0:43:37 | |
Your eyes are bigger than your stomachs, that's why. | 0:43:37 | 0:43:40 | |
I don't think so, our stomachs are pretty big. | 0:43:40 | 0:43:42 | |
Families, you've had just over an hour. | 0:43:43 | 0:43:46 | |
Oh, gosh, have we? | 0:43:46 | 0:43:48 | |
Oh, my God. Guys, get a crack on, man. | 0:43:48 | 0:43:51 | |
The cornflour... Teresa, have you seen...? | 0:43:51 | 0:43:53 | |
It's in the jar over there, with "cornflour" written on it. | 0:43:53 | 0:43:56 | |
It's normally him that's stressing out, | 0:43:56 | 0:43:57 | |
and he's walking around like there's all the time in the world. | 0:43:57 | 0:44:00 | |
-It's just you that's stressing. -It's me that's stressing today. | 0:44:00 | 0:44:03 | |
The Massaccesis' main course is chicken in pandan leaves, | 0:44:03 | 0:44:07 | |
prawns in red curry sauce with jasmine rice, | 0:44:07 | 0:44:10 | |
and aubergines in a spicy sweet and sour sauce. | 0:44:10 | 0:44:13 | |
I feel like the chicken should be in the oven, and that's my next job. | 0:44:17 | 0:44:21 | |
You need to do that now. | 0:44:21 | 0:44:23 | |
-They're telling me, "You need to do that now," but... -You do. -Yeah. | 0:44:23 | 0:44:25 | |
The chicken's already been marinating in a freshly made | 0:44:25 | 0:44:28 | |
red curry paste. | 0:44:28 | 0:44:30 | |
I'm wrapping up the chicken in the pandan leaves, | 0:44:30 | 0:44:34 | |
and then they're going in the oven. | 0:44:34 | 0:44:36 | |
The chicken is protected as it's cooking by the leaf, | 0:44:36 | 0:44:39 | |
so we expect it to be really juicy. | 0:44:39 | 0:44:42 | |
-I'm preparing the sauce. -Yeah. Hurry up, then. | 0:44:42 | 0:44:44 | |
-Because I need you to help me, cos I'm running behind. -OK. | 0:44:44 | 0:44:47 | |
Giordano is in charge of the sweet-and-sour aubergines. | 0:44:47 | 0:44:50 | |
The aubergine is almost ready. | 0:44:51 | 0:44:53 | |
I'll finish the sauce... And we'll be ready. | 0:44:53 | 0:44:56 | |
Giordano, does it give you pleasure to cook? | 0:44:57 | 0:45:00 | |
I love it, to cook. | 0:45:00 | 0:45:02 | |
I love to do my job as well. | 0:45:02 | 0:45:04 | |
I work in a dining room, I play the accordion sometimes. | 0:45:04 | 0:45:08 | |
Last 30 years, I sing and I do all sorts of things. | 0:45:08 | 0:45:13 | |
What about opera? | 0:45:13 | 0:45:15 | |
Opera? We sing it, the opera. | 0:45:15 | 0:45:17 | |
-You sing it? -Sometimes. -Sing me something. Go on. | 0:45:17 | 0:45:20 | |
# O sole mio | 0:45:20 | 0:45:23 | |
-# Sta 'nfronte a te... # -Go on. | 0:45:23 | 0:45:27 | |
# O sole mio | 0:45:27 | 0:45:29 | |
# Sta 'nfronte a te | 0:45:29 | 0:45:31 | |
# O sole | 0:45:31 | 0:45:33 | |
# O sole mio | 0:45:33 | 0:45:35 | |
# Sta 'nfronte a te | 0:45:35 | 0:45:38 | |
# Sta 'nfronte a te! # | 0:45:38 | 0:45:43 | |
CHEERING | 0:45:43 | 0:45:46 | |
I feel like an ice cream now. | 0:45:46 | 0:45:48 | |
The Gangotras' Middle Eastern mezze of five main courses | 0:45:50 | 0:45:53 | |
includes a rack of lamb with a herb crust | 0:45:53 | 0:45:56 | |
and chicken shawarma, | 0:45:56 | 0:45:58 | |
a sweet potato and goat's cheese salad, | 0:45:58 | 0:46:01 | |
and a bulgur wheat and quinoa salad. | 0:46:01 | 0:46:03 | |
You've got the spicy lamb, | 0:46:06 | 0:46:07 | |
you've got the chicken, you've got the quinoa. | 0:46:07 | 0:46:10 | |
You've got the sweet potatoes, you've got the dips, you've got... | 0:46:10 | 0:46:13 | |
Woo-hoo-hoo! | 0:46:13 | 0:46:14 | |
Now, have they taken on too much this time? | 0:46:15 | 0:46:19 | |
Lorna's in charge of both of the meat dishes. | 0:46:22 | 0:46:24 | |
I'm just going to get the chicken | 0:46:24 | 0:46:26 | |
out of the fridge and put it to cook. | 0:46:26 | 0:46:27 | |
First, the chicken. | 0:46:27 | 0:46:29 | |
Earlier, she coated it in a spicy shawarma marinade. | 0:46:29 | 0:46:32 | |
It's a lot more intense flavour, | 0:46:32 | 0:46:33 | |
quite a lot of different things going on, | 0:46:33 | 0:46:35 | |
but hopefully, it'll all come together in the end. | 0:46:35 | 0:46:38 | |
Chicken shawarma, | 0:46:38 | 0:46:40 | |
very important to get the perfect amount of spice into that, | 0:46:40 | 0:46:44 | |
and it's very important to keep it to the right tenderness, | 0:46:44 | 0:46:47 | |
so it's still nice and juicy. | 0:46:47 | 0:46:49 | |
Shawarma's in the oven. | 0:46:49 | 0:46:51 | |
Get your lamb on, Lorns. Get your lamb going. | 0:46:51 | 0:46:53 | |
I forgot to season it. I'll do that now. | 0:46:55 | 0:46:57 | |
-Oops. -I know. | 0:46:57 | 0:47:00 | |
Got to be really, really careful at that lamb. | 0:47:00 | 0:47:03 | |
If it's going to be overcooked, it'll spoil the whole thing. | 0:47:03 | 0:47:06 | |
Cos that's the centrepiece. | 0:47:06 | 0:47:07 | |
Of course it's the centrepiece. Of course it is. | 0:47:07 | 0:47:10 | |
Families, you've got half an hour left. | 0:47:12 | 0:47:14 | |
LORNA YELLS | 0:47:14 | 0:47:16 | |
Lamb going in oven. What's the temperature on the top of it? | 0:47:16 | 0:47:19 | |
Just bung it in. | 0:47:19 | 0:47:20 | |
The Massaccesis now have to complete their Vietnamese-style starters. | 0:47:21 | 0:47:25 | |
Teresa's finishing the spicy pork which will be served in lettuce | 0:47:25 | 0:47:29 | |
with a chilli dipping sauce. | 0:47:29 | 0:47:31 | |
SHE WHIMPERS | 0:47:32 | 0:47:34 | |
I've made a bit of a boo-boo, but I'm not going to tell anybody. | 0:47:35 | 0:47:38 | |
I got the dipping sauce and mixed it in here by mistake. | 0:47:38 | 0:47:42 | |
-I think that's fine. -You think it's fine? | 0:47:44 | 0:47:46 | |
Chop up a chilli for me, really finely, | 0:47:46 | 0:47:48 | |
and some coriander, then. | 0:47:48 | 0:47:49 | |
-You don't need chilli. -Yeah, but I just want it for decoration. | 0:47:49 | 0:47:52 | |
Mum's a bit stressed. | 0:47:52 | 0:47:54 | |
Honestly! I don't know what's got into me. | 0:47:54 | 0:47:57 | |
-Like a mad woman. -I am. | 0:47:57 | 0:47:58 | |
I'll admit it. I need to do some positive affirmations | 0:47:58 | 0:48:02 | |
and deep breathing. | 0:48:02 | 0:48:03 | |
-NADIYA: -Niamh is finishing off her part of the starter - | 0:48:03 | 0:48:06 | |
the pork and mushroom spring rolls - which she now has to deep-fry. | 0:48:06 | 0:48:10 | |
Now, be careful, when you open. | 0:48:12 | 0:48:14 | |
-I know. -What do you mean, you know? You never used this one. | 0:48:14 | 0:48:17 | |
You have to do it slowly, slowly. | 0:48:17 | 0:48:19 | |
-Eh? OK, piano piano. -I know. -Leave her alone. | 0:48:19 | 0:48:22 | |
-She can do it. -Yeah, I know... -Don't baby her. | 0:48:22 | 0:48:24 | |
The Gangotras still have several dishes to finish off. | 0:48:26 | 0:48:29 | |
We are pushed a bit for time, but let's see how we go. | 0:48:31 | 0:48:34 | |
What am I doing now? | 0:48:36 | 0:48:37 | |
And with time running out, Bobby must now bake her flatbreads. | 0:48:37 | 0:48:41 | |
The bread, if I'm honest, hasn't risen as much | 0:48:42 | 0:48:44 | |
as I thought it would have. | 0:48:44 | 0:48:46 | |
They may not puff up. | 0:48:46 | 0:48:47 | |
They're not really going as brown as I want them to. | 0:48:49 | 0:48:51 | |
-You know, I think that's fine. -Families, you've got ten minutes. | 0:48:51 | 0:48:54 | |
Ten minutes left. | 0:48:54 | 0:48:55 | |
Right, we need to start filling the lettuce cups. | 0:49:00 | 0:49:03 | |
My dipping sauce. | 0:49:03 | 0:49:04 | |
-Oh, my goodness, it's actually... It's doing something. -Perfect. | 0:49:04 | 0:49:08 | |
-Don't say that. -Don't jinx it, Lorn. | 0:49:08 | 0:49:10 | |
-Don't mess it up, the leaves bit. -I know. -Excuse me! -Mother? | 0:49:12 | 0:49:16 | |
-No - a bit raw inside. -OK, need to make them flatter. | 0:49:18 | 0:49:20 | |
Aubergine, in the bowl. | 0:49:23 | 0:49:24 | |
I was doing that. | 0:49:24 | 0:49:26 | |
I complain about Rosemary being bossy, but... | 0:49:26 | 0:49:29 | |
Then there's Teresa. | 0:49:29 | 0:49:30 | |
Families, you've got one minute. | 0:49:37 | 0:49:38 | |
Put that there. | 0:49:42 | 0:49:44 | |
You're fussing. Stop! | 0:49:44 | 0:49:45 | |
Have we missed anything? | 0:49:49 | 0:49:50 | |
I don't know. I feel like we have. | 0:49:50 | 0:49:53 | |
God, I could do with a glass of wine now. | 0:49:53 | 0:49:55 | |
-A large one. -You mean a bottle? | 0:49:55 | 0:49:57 | |
Oh, God, a bottle. A bottle and a straw would be good. | 0:49:57 | 0:50:00 | |
Get it. Get it out, get it out. | 0:50:00 | 0:50:02 | |
-Time's up, everybody. -That's it, families. | 0:50:02 | 0:50:04 | |
-Time's up. -That was a quick minute. | 0:50:04 | 0:50:06 | |
Well done, well done, well done. Excellent. | 0:50:06 | 0:50:09 | |
The Gangotras' Middle Eastern mezze of nine starters includes hummus, | 0:50:13 | 0:50:19 | |
a smoked aubergine dip, flatbreads and chilli sauce. | 0:50:19 | 0:50:24 | |
You really put in a massive effort here. | 0:50:24 | 0:50:28 | |
That's a lot of food you prepared. | 0:50:28 | 0:50:30 | |
Thank you. | 0:50:30 | 0:50:31 | |
The bread is exceptional. | 0:50:45 | 0:50:47 | |
Well done. Very well done. | 0:50:49 | 0:50:51 | |
But I was expecting the hummus to be a little bit better there. | 0:50:51 | 0:50:54 | |
It's a tiny little bit too garlicky for me. | 0:50:54 | 0:50:57 | |
A lot of garlic. Also, it's slightly underwhelming in terms of seasoning. | 0:50:57 | 0:51:01 | |
The aubergine, I was expecting a little bit more smokiness, | 0:51:01 | 0:51:05 | |
or something like that, coming through. | 0:51:05 | 0:51:07 | |
But what is disappointing, really... | 0:51:07 | 0:51:09 | |
..is the falafel. | 0:51:12 | 0:51:13 | |
They're really salty. | 0:51:13 | 0:51:15 | |
-When we tried it, they were OK. -I found them very salty. -OK. | 0:51:15 | 0:51:19 | |
But your chilli sauce is absolutely amazing. | 0:51:19 | 0:51:21 | |
Beautiful flavour carried through. | 0:51:21 | 0:51:24 | |
Not only hot, also some really delicious flavouring. | 0:51:24 | 0:51:28 | |
The Gangotras' mezze main course to wow the neighbours | 0:51:28 | 0:51:32 | |
features five dishes, including a rack of lamb | 0:51:32 | 0:51:35 | |
with a pomegranate glaze and a herb crust... | 0:51:35 | 0:51:38 | |
..and spiced chicken shawarma. | 0:51:39 | 0:51:41 | |
The lamb is perfectly cooked. | 0:51:43 | 0:51:45 | |
It's got this kind of, like, nice sweetness about it | 0:51:45 | 0:51:47 | |
and the crust is perfect. | 0:51:47 | 0:51:49 | |
That is really, really good. | 0:51:49 | 0:51:52 | |
Thank you. | 0:51:52 | 0:51:53 | |
I cannot say the same about the chicken. | 0:51:53 | 0:51:56 | |
It's a little bit tasteless. | 0:51:57 | 0:51:59 | |
The flavour is not there. | 0:52:00 | 0:52:02 | |
It's under-seasoned and it's bland. | 0:52:02 | 0:52:06 | |
It doesn't do very much. | 0:52:06 | 0:52:08 | |
I was expecting something a little bit more punchy than that. | 0:52:08 | 0:52:11 | |
OK. | 0:52:11 | 0:52:13 | |
I cannot hide my disappointment. | 0:52:13 | 0:52:15 | |
I think you tried too much. | 0:52:18 | 0:52:20 | |
Sometimes less is more. | 0:52:22 | 0:52:26 | |
The Massaccesis' starter to impress their neighbours | 0:52:29 | 0:52:32 | |
is Vietnamese-style spicy minced pork | 0:52:32 | 0:52:35 | |
served in lettuce cups with a chilli dipping sauce, | 0:52:35 | 0:52:38 | |
and spring rolls filled with Chinese mushrooms, | 0:52:38 | 0:52:41 | |
pork and noodles. | 0:52:41 | 0:52:42 | |
How are you feeling? | 0:52:44 | 0:52:45 | |
-A little bit nervous, yes. -A bit nervous now? | 0:52:45 | 0:52:47 | |
-Yes. -I was nervous all afternoon, actually. | 0:52:47 | 0:52:50 | |
-It's just not like me. -And Niamh, what do you feel? | 0:52:50 | 0:52:52 | |
I'm calm. THEY LAUGH | 0:52:52 | 0:52:55 | |
So, first of all, let me say, I think it looks fantastic. | 0:52:55 | 0:53:00 | |
Thank you. | 0:53:00 | 0:53:01 | |
That's the most delicious spring roll. | 0:53:15 | 0:53:17 | |
Thank you. | 0:53:21 | 0:53:22 | |
It's beautifully cooked, crisp on the outside. | 0:53:22 | 0:53:25 | |
The inside, it's really soft. | 0:53:25 | 0:53:28 | |
The filling, it feels like it wants to burst out. | 0:53:28 | 0:53:32 | |
You've done a really good job with that. | 0:53:32 | 0:53:35 | |
Really good job. | 0:53:35 | 0:53:36 | |
Now for the spicy pork served in lettuce cups. | 0:53:36 | 0:53:40 | |
Mm... | 0:53:43 | 0:53:45 | |
That is utterly delicious! | 0:53:48 | 0:53:51 | |
Oh, thank you. | 0:53:51 | 0:53:53 | |
It's got so much flavour in there. | 0:53:53 | 0:53:56 | |
I cannot fault it, either! | 0:53:56 | 0:53:58 | |
The two things totally and utterly complemented each other. | 0:53:58 | 0:54:01 | |
That is a fantastic starter. | 0:54:01 | 0:54:03 | |
Next, the Massaccesis' main course, | 0:54:06 | 0:54:09 | |
featuring Teresa's chicken in pandan leaves | 0:54:09 | 0:54:12 | |
and Giordano's sweet-and-sour chilli aubergines. | 0:54:12 | 0:54:15 | |
The chicken is delicious. It's really properly cooked. | 0:54:25 | 0:54:29 | |
It's still very tender | 0:54:29 | 0:54:30 | |
and it carries a beautiful, sweet flavour. | 0:54:30 | 0:54:34 | |
The marinade is so gingery. | 0:54:34 | 0:54:38 | |
And... | 0:54:40 | 0:54:41 | |
..quite frankly, that chicken is delicious. | 0:54:42 | 0:54:45 | |
Thank you. Thank you. | 0:54:45 | 0:54:46 | |
Were you responsible for the aubergine? | 0:54:47 | 0:54:50 | |
Aubergine, yes. | 0:54:50 | 0:54:51 | |
They're absolutely beautiful. | 0:54:55 | 0:54:56 | |
They are really so well balanced and so deliciously, kind of, sweet. | 0:54:56 | 0:55:00 | |
I take my hat off to you. | 0:55:01 | 0:55:03 | |
I'm relieved! | 0:55:03 | 0:55:04 | |
THEY LAUGH | 0:55:04 | 0:55:06 | |
I can breathe again now. Yeah. | 0:55:06 | 0:55:09 | |
With all three challenges completed, | 0:55:09 | 0:55:11 | |
the judges must now decide which family will go through | 0:55:11 | 0:55:14 | |
to the semifinals. | 0:55:14 | 0:55:16 | |
It's never easy, Giorgio, is it? | 0:55:19 | 0:55:21 | |
No, and I'm really disappointed with the girls today. | 0:55:21 | 0:55:25 | |
You know, they tried to make so much. | 0:55:25 | 0:55:27 | |
It really didn't make sense. | 0:55:27 | 0:55:30 | |
-LORNA WHISPERS: -It's all right. It is what it is. | 0:55:30 | 0:55:32 | |
But also, the other team did incredibly well. | 0:55:32 | 0:55:34 | |
They have produced the most fabulous meal that we couldn't fault. | 0:55:34 | 0:55:39 | |
-Yes. -We have to look over all three challenges. | 0:55:39 | 0:55:44 | |
Look at the risotto. | 0:55:44 | 0:55:45 | |
How can you get the risotto wrong like that? | 0:55:45 | 0:55:48 | |
Challenge two, they sort of upped their game... | 0:55:48 | 0:55:50 | |
-On flavours. -On flavours, yes. -Presentation. | 0:55:50 | 0:55:52 | |
But...look at that first challenge for the other team. | 0:55:53 | 0:55:57 | |
You know, that was incredible. | 0:55:57 | 0:55:59 | |
The second one, the thali. | 0:55:59 | 0:56:01 | |
That was unbelievable! | 0:56:01 | 0:56:02 | |
That was poetry. | 0:56:02 | 0:56:03 | |
On the third challenge, | 0:56:06 | 0:56:07 | |
it was a matter of quantity against quality. | 0:56:07 | 0:56:11 | |
I would agree with this, and this is why this is so difficult. | 0:56:11 | 0:56:14 | |
The judges have thought long and hard, | 0:56:25 | 0:56:28 | |
and they have come to a decision. | 0:56:28 | 0:56:30 | |
Rosemary and Giorgio have taken all three challenges into consideration, | 0:56:32 | 0:56:36 | |
and it was a really close call. | 0:56:36 | 0:56:39 | |
So, here we go. | 0:56:42 | 0:56:44 | |
The family going through to the semifinals are... | 0:56:44 | 0:56:48 | |
..the Gangotras. | 0:56:54 | 0:56:55 | |
I am so sad to see the Massaccesis go | 0:57:02 | 0:57:06 | |
because they really delivered today. | 0:57:06 | 0:57:09 | |
A bit too late, though. | 0:57:09 | 0:57:11 | |
We had a good time and we lost to a really good family. | 0:57:11 | 0:57:14 | |
They deserved it. They're lovely as well. | 0:57:14 | 0:57:16 | |
We're meeting up afterwards. | 0:57:16 | 0:57:17 | |
They've invited us for dinner and they're going to come to us. | 0:57:17 | 0:57:20 | |
So we've made new friends. | 0:57:20 | 0:57:21 | |
The Gangotra girls wowed us with the first two challenges. | 0:57:22 | 0:57:26 | |
They were a little bit disappointing today. | 0:57:26 | 0:57:29 | |
But overall, I think that they really deserve to go through | 0:57:30 | 0:57:35 | |
to the semifinal. | 0:57:35 | 0:57:36 | |
-Did that just happen? -Yeah, I know! | 0:57:38 | 0:57:40 | |
Did that just happen? Pinch me. | 0:57:40 | 0:57:41 | |
That...after the... No. | 0:57:41 | 0:57:44 | |
We're through to the semifinals. | 0:57:44 | 0:57:46 | |
We definitely have to get our war paint on for the next task | 0:57:46 | 0:57:49 | |
and see what it holds. | 0:57:49 | 0:57:50 | |
-I have to pretend to like you for a bit longer now. -Yeah! | 0:57:50 | 0:57:53 | |
-Thank you, Rosemary. -Congratulations. -Oh, thank you. | 0:57:53 | 0:57:57 | |
We're through! | 0:57:57 | 0:57:58 | |
-HE LAUGHS -Dad's doing a smiley face. | 0:58:04 | 0:58:08 | |
You know we get judged on presentation? | 0:58:08 | 0:58:10 | |
Our bloody Mary, we're going to make it hot and smoky. | 0:58:12 | 0:58:14 | |
Oh, what did you burn? | 0:58:16 | 0:58:17 | |
-What's happened to the bread? -I told you to check on it. | 0:58:19 | 0:58:21 | |
Is it burning? Oh, crap. | 0:58:21 | 0:58:22 |