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This year on Great British Menu... | 0:00:02 | 0:00:05 | |
-Ooh! -..24 of the country's top chefs... | 0:00:05 | 0:00:08 | |
You've got that glint in your eye. | 0:00:08 | 0:00:10 | |
..are competing to cook at a glorious Taste Of Summer banquet... | 0:00:10 | 0:00:15 | |
-The competition is on. -Whoo! | 0:00:15 | 0:00:17 | |
..celebrating 140 years of the iconic Wimbledon Championships, | 0:00:17 | 0:00:22 | |
the oldest and most prestigious tennis tournament in the world. | 0:00:22 | 0:00:27 | |
CHEERING AND APPLAUSE | 0:00:27 | 0:00:29 | |
This week, battling to represent Northern Ireland | 0:00:30 | 0:00:32 | |
in the national finals next week | 0:00:32 | 0:00:35 | |
are returning chef Eddie Attwell, in second place, | 0:00:35 | 0:00:38 | |
after scoring sevens on every course. | 0:00:38 | 0:00:41 | |
Rebuild, come back a bit stronger. | 0:00:41 | 0:00:43 | |
Newcomer Joery Castel, | 0:00:43 | 0:00:44 | |
who fought back yesterday to draw level with Eddie. | 0:00:44 | 0:00:47 | |
It's going to be who makes the fewest mistakes, I think. | 0:00:47 | 0:00:50 | |
And fellow first-timer Tommy Heaney, | 0:00:50 | 0:00:52 | |
top of the scoreboard after getting a nine for his main course. | 0:00:52 | 0:00:56 | |
Something could drastically go wrong here for me, | 0:00:56 | 0:00:59 | |
and it's out the window, isn't it? | 0:00:59 | 0:01:01 | |
Today, it's the dessert course and the chefs' last chance to impress. | 0:01:01 | 0:01:05 | |
I've overcooked the crumble. | 0:01:05 | 0:01:07 | |
Can any of them end on a high and pull off a perfect ten? | 0:01:07 | 0:01:12 | |
Are you going to get it right on the first serve or are you going to have to go for a second serve here? | 0:01:12 | 0:01:16 | |
-Or maybe a third! -THEY LAUGH | 0:01:16 | 0:01:18 | |
To reach tomorrow's regional final, | 0:01:30 | 0:01:32 | |
each chef must create outstanding dishes | 0:01:32 | 0:01:35 | |
that celebrate a taste of summer | 0:01:35 | 0:01:37 | |
and pay tribute to 140 years of the Wimbledon Championships. | 0:01:37 | 0:01:42 | |
With three courses down, | 0:01:43 | 0:01:44 | |
returning chef Eddie is on 21 points and is determined to do better | 0:01:44 | 0:01:49 | |
than last year, when his dessert course scored just four. | 0:01:49 | 0:01:52 | |
I want to score higher on the dessert today. | 0:01:52 | 0:01:55 | |
I don't want to be going home tomorrow. | 0:01:55 | 0:01:57 | |
I need to stay in this and cook for the judges. | 0:01:57 | 0:02:00 | |
Joery is in equal second with Eddie, while Tommy leads on 25 points. | 0:02:00 | 0:02:05 | |
Right, boys. Dessert today, last chance for a good score. | 0:02:07 | 0:02:12 | |
Me and you are neck and neck now. | 0:02:12 | 0:02:13 | |
If I'm going to get another eight and you stay in the sevens club, | 0:02:13 | 0:02:16 | |
I stand a chance here. | 0:02:16 | 0:02:18 | |
Tommy, four-point lead, feeling comfortable? | 0:02:18 | 0:02:21 | |
No, no, not at all. | 0:02:21 | 0:02:23 | |
You can drop points on the dessert, as you know... You know, Eddie! | 0:02:23 | 0:02:26 | |
TOMMY LAUGHS | 0:02:26 | 0:02:28 | |
I know very rightly, yeah. | 0:02:28 | 0:02:29 | |
Judging this week is former banquet winner and two-time veteran, | 0:02:32 | 0:02:36 | |
Michael Smith. | 0:02:36 | 0:02:37 | |
Chefs, how are you all doing? | 0:02:39 | 0:02:40 | |
-Very good. -Good. | 0:02:40 | 0:02:42 | |
Ready to tackle a new one? You all need to focus today, | 0:02:42 | 0:02:44 | |
because this is your final chance to cook for those judges tomorrow. | 0:02:44 | 0:02:48 | |
I want you to treat this like your Wimbledon final. | 0:02:48 | 0:02:50 | |
You've got to be playing at the top of your game. | 0:02:50 | 0:02:52 | |
Cook your hearts out. Good luck. | 0:02:52 | 0:02:54 | |
-Thanks, Chef. -Thanks, Chef. | 0:02:54 | 0:02:56 | |
It's dessert day. | 0:03:00 | 0:03:02 | |
It needs to be something memorable, dramatic, delicious. | 0:03:02 | 0:03:06 | |
It's the last thing guests at the banquet will remember. | 0:03:06 | 0:03:09 | |
It has to be a showstopper. | 0:03:09 | 0:03:10 | |
Eddie is determined not to repeat last year's mistakes, | 0:03:14 | 0:03:17 | |
but is still taking a risk today | 0:03:17 | 0:03:19 | |
with his white chocolate dish, Drop Shot. | 0:03:19 | 0:03:22 | |
-Eddie. -Chef. | 0:03:22 | 0:03:23 | |
Well, I know last year your dessert course didn't go the way you wanted, | 0:03:23 | 0:03:27 | |
so what's the story behind this one? | 0:03:27 | 0:03:29 | |
Drop shot traditionally in tennis is seen as a surprise shot, | 0:03:29 | 0:03:32 | |
-so hopefully this is my surprise shot of the week. -Right. | 0:03:32 | 0:03:34 | |
I'm making a white chocolate sphere and I'm going to spray it green. | 0:03:34 | 0:03:37 | |
Inside, I've got some caramelised white chocolate, | 0:03:37 | 0:03:39 | |
so that will be the base of my mousse. | 0:03:39 | 0:03:41 | |
We're doing a white chocolate cake, which is quite dense, | 0:03:41 | 0:03:44 | |
-almost like a white chocolate brownie. -Right. | 0:03:44 | 0:03:46 | |
Oxeye daisy granita. | 0:03:46 | 0:03:47 | |
OK, oxeye daisies. | 0:03:47 | 0:03:49 | |
Cuts the white chocolate a little bit. | 0:03:49 | 0:03:50 | |
And I'm going to have a lemon verbena jelly. | 0:03:50 | 0:03:53 | |
Anything else, Eddie? | 0:03:53 | 0:03:55 | |
Then we're making a little cordial on the side, using the fuchsias. | 0:03:55 | 0:03:58 | |
Do you think there's too much going on here? | 0:03:58 | 0:04:00 | |
Or are you really confident that this dish | 0:04:00 | 0:04:02 | |
is going to win you that place in front of the judges tomorrow? | 0:04:02 | 0:04:04 | |
I've actually stripped bits. | 0:04:04 | 0:04:06 | |
It's one that I have taken back from, | 0:04:06 | 0:04:09 | |
and I'm happy that this is more than enough to take me there. | 0:04:09 | 0:04:12 | |
Once again, Eddie's got a huge amount going on, | 0:04:13 | 0:04:16 | |
lots of elements, lots of techniques. | 0:04:16 | 0:04:18 | |
He needs to get all those perfect | 0:04:18 | 0:04:19 | |
to get through to the judges tomorrow. | 0:04:19 | 0:04:21 | |
After scoring nines for both his fish and main courses, | 0:04:24 | 0:04:27 | |
Tommy's hoping for a perfect ten for his tennis-ball-inspired | 0:04:27 | 0:04:31 | |
strawberry and cream dessert, New Balls, Please. | 0:04:31 | 0:04:34 | |
Hi, Tommy, how are you doing? | 0:04:34 | 0:04:36 | |
Very good, very good. | 0:04:36 | 0:04:37 | |
Your dessert, what's the inspiration behind it? | 0:04:37 | 0:04:39 | |
All the tennis balls are chilled courtside at 20 degrees, | 0:04:39 | 0:04:43 | |
so I'm going to try and recreate a perfectly chilled tennis ball. | 0:04:43 | 0:04:47 | |
So the first thing I'm going to do is, | 0:04:47 | 0:04:49 | |
I'm going to make the elderflower and vanilla cream. | 0:04:49 | 0:04:52 | |
We're going to set the cream... | 0:04:52 | 0:04:54 | |
..in moulds, but filled with the strawberry puree. | 0:04:55 | 0:04:58 | |
-Right. -Then we're going to coat that in white chocolate, | 0:04:58 | 0:05:03 | |
and once that's set, | 0:05:03 | 0:05:04 | |
then we're going to spray it with more white chocolate | 0:05:04 | 0:05:07 | |
to give it that real fluffy texture that a tennis ball would have. | 0:05:07 | 0:05:10 | |
So you're aiming to have a realistic-looking tennis ball? | 0:05:10 | 0:05:12 | |
-I hope so. -What else? | 0:05:12 | 0:05:14 | |
I'm going to make a strawberry and elderflower champagne sorbet. | 0:05:14 | 0:05:18 | |
How much have you practised this dish, Tommy? | 0:05:18 | 0:05:20 | |
-Not enough. -Not enough practice? | 0:05:21 | 0:05:24 | |
Not enough. But if I get it right, | 0:05:24 | 0:05:26 | |
I think this could be one of my strongest dishes. | 0:05:26 | 0:05:29 | |
Tommy's taken a lot of risks, | 0:05:30 | 0:05:33 | |
lots of areas where he could make mistakes. | 0:05:33 | 0:05:35 | |
He's going to have to be really focused. | 0:05:35 | 0:05:37 | |
Dutch-born Joery is also hoping to score big | 0:05:39 | 0:05:42 | |
with his take on Wimbledon's iconic strawberries and cream - | 0:05:42 | 0:05:47 | |
I Came, I Saw, I Served. | 0:05:47 | 0:05:49 | |
-Joery. -Chef. | 0:05:50 | 0:05:51 | |
You know this is your last chance to win a place | 0:05:51 | 0:05:53 | |
-to cook for those judges tomorrow, right? -Oh, yes. | 0:05:53 | 0:05:56 | |
I'm going to do strawberries and cream my way. | 0:05:56 | 0:05:58 | |
-OK. -What I'm going to serve up today is called poffertjes. | 0:05:58 | 0:06:01 | |
It's a very old-fashioned traditional pancake. | 0:06:01 | 0:06:05 | |
Right. What else is going to be on the plate? | 0:06:05 | 0:06:06 | |
Well, I've got a lovely fresh watermelon here. | 0:06:06 | 0:06:08 | |
I'm going to barbecue it. | 0:06:08 | 0:06:10 | |
-OK, something different. -Something different. | 0:06:10 | 0:06:12 | |
I've got a Brazilian spirit here, | 0:06:12 | 0:06:14 | |
the surprise on the side is going to be a strawberry and cream cocktail. | 0:06:14 | 0:06:17 | |
Oh, it's not a surprise any more. | 0:06:17 | 0:06:20 | |
The surprise is going to be, I think, | 0:06:20 | 0:06:21 | |
in the way that it's going to be served. | 0:06:21 | 0:06:23 | |
-I'm going to make marshmallows, actually, as well. -Marshmallows? | 0:06:23 | 0:06:26 | |
Yeah, and then I'm going to blowtorch them | 0:06:26 | 0:06:27 | |
to give you that sort of... | 0:06:27 | 0:06:29 | |
As if you've toasted your own marshmallows. | 0:06:29 | 0:06:31 | |
Exactly. I think with my start on the starter course | 0:06:31 | 0:06:34 | |
and I pull it off today, | 0:06:34 | 0:06:35 | |
this could be one of the greatest fightbacks ever. | 0:06:35 | 0:06:37 | |
Fighting talk indeed, Joery. | 0:06:37 | 0:06:39 | |
Joery's got traditional Dutch pancakes, a new one on me. | 0:06:42 | 0:06:46 | |
But are they befitting of a banquet? | 0:06:46 | 0:06:48 | |
Guys, anything can happen in the last course here. | 0:06:54 | 0:06:56 | |
I think it's still an open game, isn't it? | 0:06:56 | 0:06:58 | |
It is, anything can happen. There's a lot that can go wrong. | 0:06:58 | 0:07:01 | |
It's not a nice feeling to go home. | 0:07:01 | 0:07:02 | |
I'd rather be waving one of youse home. | 0:07:02 | 0:07:04 | |
Joery's hoping to make it through today | 0:07:06 | 0:07:08 | |
with his Dutch pancake and strawberry dish, | 0:07:08 | 0:07:10 | |
I Came, I Saw, I Served. | 0:07:10 | 0:07:12 | |
He begins by making a strawberry mixture | 0:07:13 | 0:07:15 | |
which he'll turn into two strawberry elements - | 0:07:15 | 0:07:18 | |
toasted strawberry marshmallows and a strawberry crisp. | 0:07:18 | 0:07:22 | |
For the crisp, he spreads half the strawberry mix onto a tray | 0:07:22 | 0:07:25 | |
and coats with sumac, a tangy spice. | 0:07:25 | 0:07:28 | |
-These your marshmallows, Joery? -These are the marshmallows, yes. | 0:07:28 | 0:07:31 | |
Got some lovely mix. | 0:07:31 | 0:07:32 | |
Have you made strawberry marshmallows yourself, have you? | 0:07:32 | 0:07:35 | |
Marshmallow strawberry, no, I haven't. | 0:07:35 | 0:07:36 | |
Oh, they're lovely, like, I mean, | 0:07:36 | 0:07:38 | |
you can just eat it as it is. | 0:07:38 | 0:07:39 | |
I'm confident I'm going to deliver on flavour, | 0:07:41 | 0:07:43 | |
I'm going to deliver on textures. | 0:07:43 | 0:07:46 | |
In a nod to Wimbledon's strawberries and cream, | 0:07:48 | 0:07:50 | |
he is serving his dish with a cream cocktail | 0:07:50 | 0:07:52 | |
which he hopes will give him the edge over his rivals. | 0:07:52 | 0:07:56 | |
I am worried about Eddie's dish, because he's hitting the brief, | 0:07:56 | 0:07:58 | |
his cooking has been very consistently good this week. | 0:07:58 | 0:08:01 | |
It's going to be between the two of us, | 0:08:01 | 0:08:03 | |
who makes the fewest mistakes, I think, is going to be the question. | 0:08:03 | 0:08:06 | |
Returning chef Eddie is determined to do better than last year, | 0:08:08 | 0:08:12 | |
with his ambitious white chocolate dish, Drop Shot. | 0:08:12 | 0:08:16 | |
Had a train crash last year. No, but at the end of the day, I got a four. | 0:08:16 | 0:08:19 | |
Not happening today. | 0:08:19 | 0:08:21 | |
Rebuild, come back a bit stronger. | 0:08:21 | 0:08:23 | |
That's it, that's it. | 0:08:23 | 0:08:25 | |
Eddie's making his oxeye daisy granita, | 0:08:25 | 0:08:27 | |
which he hopes will bring a lightness to his dish. | 0:08:27 | 0:08:30 | |
He blends oxeye daisy leaves to extract their appley flavour | 0:08:30 | 0:08:33 | |
before mixing with citrus juices and vodka. | 0:08:33 | 0:08:35 | |
Next, he moves on to the centrepiece of his dish, | 0:08:38 | 0:08:41 | |
a sphere made from white chocolate which he pours into chilled moulds, | 0:08:41 | 0:08:44 | |
sprayed with green cocoa butter to mimic a tennis ball. | 0:08:44 | 0:08:49 | |
Good job. | 0:08:49 | 0:08:50 | |
This ball, I want to make it the focal point. | 0:08:51 | 0:08:53 | |
I want it to be right. | 0:08:53 | 0:08:54 | |
Tommy's also hoping to impress | 0:08:56 | 0:08:58 | |
by replicating a tennis ball for his dish, | 0:08:58 | 0:09:00 | |
New Balls, Please. | 0:09:00 | 0:09:01 | |
For the filling, he's making a vanilla and elderflower cream | 0:09:03 | 0:09:05 | |
with a frozen strawberry puree centre | 0:09:05 | 0:09:08 | |
which he hopes will melt and become a sauce | 0:09:08 | 0:09:10 | |
when the ball is broken into. | 0:09:10 | 0:09:13 | |
-Those balls getting on, boys? -Yeah, doing all right. | 0:09:13 | 0:09:16 | |
My strawberries and cream tennis balls in the freezer. | 0:09:16 | 0:09:18 | |
Hopefully, setting. | 0:09:18 | 0:09:19 | |
Are you going to get it right on the first serve, | 0:09:19 | 0:09:21 | |
or are you going to have to go for a second serve here? | 0:09:21 | 0:09:23 | |
Or maybe a third! | 0:09:23 | 0:09:25 | |
To find out more about how tennis balls are made, | 0:09:28 | 0:09:31 | |
Eddie's come to the outskirts of Bath to meet Louise Price... | 0:09:31 | 0:09:35 | |
-Hi, Louise. -Hello, all right? | 0:09:35 | 0:09:36 | |
-Pleasure to meet you. -And you. | 0:09:36 | 0:09:38 | |
..whose family are the only remaining tennis ball makers | 0:09:38 | 0:09:41 | |
in the UK. | 0:09:41 | 0:09:43 | |
My grandad came here in 1936. | 0:09:43 | 0:09:45 | |
The factory itself used to make rubber tyres | 0:09:45 | 0:09:48 | |
and there were a few tennis ball moulds here. | 0:09:48 | 0:09:50 | |
After the war, they started trying them out. | 0:09:50 | 0:09:53 | |
We've been making tennis balls since then. | 0:09:53 | 0:09:55 | |
Tennis balls are created from two halves | 0:09:57 | 0:10:00 | |
made from rubber nuggets which are melted and set into rubber moulds. | 0:10:00 | 0:10:03 | |
So, this is the size the tennis ball should be? | 0:10:05 | 0:10:07 | |
Yes, that's right. When covered it'll be about 66mm. | 0:10:07 | 0:10:11 | |
And now two of these are going to be joined together to make a whole one. | 0:10:11 | 0:10:15 | |
The balls are then baked for 20 minutes | 0:10:17 | 0:10:19 | |
to bind the two halves together. | 0:10:19 | 0:10:21 | |
So this is one that's been cooked already, | 0:10:21 | 0:10:24 | |
so the joint is really strong, | 0:10:24 | 0:10:26 | |
so you can't break it at all. | 0:10:26 | 0:10:28 | |
And the bounce is fine. | 0:10:28 | 0:10:29 | |
To finish, the ball is hand covered with pre-cut felt. | 0:10:33 | 0:10:37 | |
Do one side and then you just fill in the gap for the other side. | 0:10:37 | 0:10:40 | |
Traditionally, tennis balls were white, | 0:10:40 | 0:10:43 | |
but in 1972, this was changed, | 0:10:43 | 0:10:45 | |
to make it easier for television viewers to spot them. | 0:10:45 | 0:10:48 | |
One of the things I was struggling with | 0:10:48 | 0:10:50 | |
was trying to get the colour right, | 0:10:50 | 0:10:52 | |
you know, is it yellow, is it green? | 0:10:52 | 0:10:54 | |
Funnily enough, lots of people call it green. | 0:10:54 | 0:10:56 | |
I always refer to it as tennis yellow. | 0:10:56 | 0:10:58 | |
-Tennis yellow. -And if you're a serious player, | 0:10:58 | 0:11:00 | |
this is the only colour that you'll want to play with. | 0:11:00 | 0:11:02 | |
After gluing the felt, the balls are baked one last time. | 0:11:02 | 0:11:07 | |
Yeah, so let's take it out and have a look. | 0:11:07 | 0:11:09 | |
Careful, because they're a bit hot to touch. | 0:11:09 | 0:11:11 | |
-OK, right. -So, look, now the seam's nice and even all the way round. | 0:11:11 | 0:11:15 | |
-Perfect. -Not bad for a first time. | 0:11:15 | 0:11:18 | |
That's brilliant. Thank you very much. | 0:11:18 | 0:11:20 | |
In the kitchen, Joery is working on the watermelon for his dish, | 0:11:28 | 0:11:31 | |
I Came, I Saw, I Served. | 0:11:31 | 0:11:34 | |
He coats slices with a sumac and rum mix | 0:11:34 | 0:11:37 | |
and adds to the barbecue to char. | 0:11:37 | 0:11:39 | |
Next, he starts work on his poffertjes pancakes, | 0:11:42 | 0:11:45 | |
which he hopes will have a light, fluffy texture. | 0:11:45 | 0:11:48 | |
-How are you getting on, Joery? -Under pressure. | 0:11:48 | 0:11:50 | |
I'm guessing these are your traditional Dutch pancakes? | 0:11:50 | 0:11:52 | |
Indeed, yes. I think the first one should be ready. | 0:11:52 | 0:11:55 | |
Be careful, it's hot. It's not the finished article, | 0:11:55 | 0:11:57 | |
but it gives you a bit of an indication. They're not very sweet. | 0:11:57 | 0:11:59 | |
What do you think, Chef? | 0:12:03 | 0:12:04 | |
It's delicious. How many of these per portion? | 0:12:04 | 0:12:07 | |
I think I'm going to go for five. | 0:12:07 | 0:12:09 | |
If you got this dish to the banquet, | 0:12:09 | 0:12:11 | |
I think you're going to be making a lot of pancakes, no? | 0:12:11 | 0:12:14 | |
You don't think of those things, you know, when you're designing a menu. | 0:12:14 | 0:12:17 | |
Maybe one of these guys would give you a hand. | 0:12:17 | 0:12:18 | |
Sure, they've got nothing to do that day, anyway, don't they? | 0:12:18 | 0:12:21 | |
Yeah, yeah, yeah! | 0:12:21 | 0:12:22 | |
Eddie is making the lemon verbena foam for his dish, Drop Shot, | 0:12:26 | 0:12:30 | |
which he wants to cut through the sweetness of his dessert. | 0:12:30 | 0:12:33 | |
Next, he turns to one of the trickiest elements of his dish, | 0:12:34 | 0:12:38 | |
a caramelised white chocolate mousse. | 0:12:38 | 0:12:40 | |
-All right, Eddie? -Chef, how are you? | 0:12:40 | 0:12:42 | |
-Busy? -Busy, busy. | 0:12:42 | 0:12:43 | |
Just getting ready for my... What's it called, the elusive mousse? | 0:12:43 | 0:12:47 | |
-Right. -It split right on me last year so... | 0:12:47 | 0:12:49 | |
OK. You're seeking redemption? | 0:12:49 | 0:12:50 | |
I'm seeking redemption, but, you know, it was just a bad day. | 0:12:50 | 0:12:53 | |
-Any chance of a quick taste? -Go ahead. | 0:12:53 | 0:12:55 | |
Just had a taste of Eddie's mousse. | 0:13:01 | 0:13:03 | |
Sometimes white chocolate can be overpoweringly sickly, sweet. | 0:13:03 | 0:13:07 | |
His wasn't. It tasted really good. | 0:13:07 | 0:13:09 | |
I think he's pulled the mousse off, this time. | 0:13:09 | 0:13:11 | |
Tommy is working on the accompaniment for his dessert, | 0:13:13 | 0:13:16 | |
including a hazelnut crumb which he toasts in the oven. | 0:13:16 | 0:13:19 | |
Next, he churns a strawberry and elderflower champagne mix | 0:13:20 | 0:13:24 | |
for his sorbet, but with so many elements on his dish, | 0:13:24 | 0:13:27 | |
he's worried he's making mistakes. | 0:13:27 | 0:13:29 | |
I've overcooked the crumble, nearly overcooked the second one. | 0:13:29 | 0:13:32 | |
I overcooked the first one, and nearly the second one, so... | 0:13:37 | 0:13:40 | |
Yeah, up against it. | 0:13:40 | 0:13:42 | |
Tommy moves on to his frozen, strawberry-scented tennis balls, | 0:13:43 | 0:13:46 | |
which he coats in dyed white chocolate, | 0:13:46 | 0:13:49 | |
before spraying with coloured cocoa butter, | 0:13:49 | 0:13:51 | |
ready to place in the fridge. | 0:13:51 | 0:13:53 | |
-Hey, Tommy, these are your tennis balls? -They are indeed, yes. | 0:13:53 | 0:13:56 | |
So this is a white chocolate that's been coloured? | 0:13:56 | 0:13:58 | |
-Yeah. -The frozen strawberries and cream? -Yeah. | 0:13:58 | 0:14:00 | |
Is that not a danger it's going to be melting | 0:14:00 | 0:14:02 | |
-in the heat of the kitchen? -Yeah. | 0:14:02 | 0:14:03 | |
So this is a crucial stage. I'm interrupting you? | 0:14:03 | 0:14:05 | |
This is a crucial stage, yeah. | 0:14:05 | 0:14:07 | |
I need the white chocolate to set, | 0:14:07 | 0:14:08 | |
but it can't be too warm or it'll crack. | 0:14:08 | 0:14:10 | |
I also need the inside, which is cream, | 0:14:10 | 0:14:12 | |
that needs to melt, so it's... Yeah, I'm up against it. | 0:14:12 | 0:14:16 | |
All right, well, I'll let you get on with it. | 0:14:16 | 0:14:17 | |
Thank you very much. | 0:14:17 | 0:14:19 | |
Tommy seems a little bit stressed, and I can understand why. | 0:14:19 | 0:14:23 | |
By the sounds of it, he doesn't know when those tennis balls | 0:14:23 | 0:14:27 | |
are going to be at the perfect temperature to serve. | 0:14:27 | 0:14:30 | |
That's a major risk. | 0:14:30 | 0:14:31 | |
Joery is first to plate up his dish, I Came, I Saw, I Served, | 0:14:35 | 0:14:39 | |
a Dutch take on Wimbledon's iconic strawberries and cream. | 0:14:39 | 0:14:43 | |
He starts with quenelles of his lemon-infused mascarpone creme, | 0:14:45 | 0:14:49 | |
and sliced strawberries. | 0:14:49 | 0:14:50 | |
-How are you working with the heat? -It's on the edge, it's on the edge. | 0:14:52 | 0:14:56 | |
He adds charred watermelon discs, | 0:14:56 | 0:14:58 | |
then glazes his poffertjes in an elderflower champagne butter... | 0:14:58 | 0:15:02 | |
..topped with grated orange zest. | 0:15:03 | 0:15:06 | |
-Joery. -Yes, Chef. | 0:15:06 | 0:15:07 | |
That's your last minute now. | 0:15:07 | 0:15:09 | |
Next, his toasted strawberry marshmallows, | 0:15:09 | 0:15:12 | |
and shards of strawberry crisp | 0:15:12 | 0:15:13 | |
before pouring his strawberries and cream cocktail | 0:15:13 | 0:15:16 | |
into specially engraved bottles. | 0:15:16 | 0:15:18 | |
-How's your cocktail looking? -Good, Chef. | 0:15:18 | 0:15:23 | |
Well, except for this one. | 0:15:23 | 0:15:25 | |
Stay focused, Joery. | 0:15:25 | 0:15:26 | |
He garnishes with mint and micro sorrel. | 0:15:29 | 0:15:32 | |
-Are you almost there? -Ready, chef. | 0:15:32 | 0:15:34 | |
Tommy, would you mind taking the cocktails down? | 0:15:34 | 0:15:37 | |
Try to refrain from drinking it. | 0:15:37 | 0:15:38 | |
Your final play. Have you served an ace? | 0:15:45 | 0:15:49 | |
I think I have, Chef. | 0:15:49 | 0:15:51 | |
Great, let's go and taste it. | 0:15:51 | 0:15:53 | |
Get stuck in, guys. | 0:15:53 | 0:15:55 | |
I'll take a little bit of meringue. | 0:16:02 | 0:16:04 | |
Dusted with a little bit of sumac. | 0:16:04 | 0:16:06 | |
You don't really get that sumac. | 0:16:07 | 0:16:08 | |
No, but maybe if it's not there, you're going to miss it. | 0:16:08 | 0:16:11 | |
I don't know. | 0:16:11 | 0:16:12 | |
You can taste a real marshmallow flavour. | 0:16:12 | 0:16:14 | |
He's done really well there. | 0:16:14 | 0:16:16 | |
And you've glazed these with a little bit of butter and... | 0:16:16 | 0:16:19 | |
Elderflower champagne and icing sugar emulsion. | 0:16:19 | 0:16:22 | |
Soft, they're fluffy, they puffed up nicely. | 0:16:22 | 0:16:25 | |
Are you getting a big hit with the elderflower? | 0:16:25 | 0:16:27 | |
Yeah, I mean, you're getting it through there. | 0:16:27 | 0:16:29 | |
Yeah, it's good. | 0:16:29 | 0:16:31 | |
Think you're getting enough flavour from the watermelon? | 0:16:31 | 0:16:34 | |
-Yeah. -Mm-hm. | 0:16:34 | 0:16:36 | |
The char-grilled watermelon, you know, | 0:16:36 | 0:16:38 | |
it's completely different, isn't it? | 0:16:38 | 0:16:40 | |
-Yeah. -Equally as fresh, but in a different way. | 0:16:40 | 0:16:42 | |
Proost. | 0:16:42 | 0:16:43 | |
I think it has a good kick. | 0:16:47 | 0:16:49 | |
-Yeah? -That's what you want at the end of a banquet, right? | 0:16:49 | 0:16:51 | |
Oh, yes. | 0:16:51 | 0:16:52 | |
It's definitely rummy. | 0:16:55 | 0:16:56 | |
It's a bit much for me, if I'm honest! | 0:16:56 | 0:17:00 | |
Does this dish tell the story you want it to? | 0:17:00 | 0:17:03 | |
I think it has, yeah. I'd be happy with an eight. | 0:17:03 | 0:17:06 | |
If Eddie scores better, I'll be disappointed with an eight. | 0:17:06 | 0:17:08 | |
I mean, it goes both ways. | 0:17:08 | 0:17:10 | |
How was that, mate? | 0:17:16 | 0:17:17 | |
Doesn't matter how many times you go in there, | 0:17:18 | 0:17:21 | |
-it's always going to be tough. -Yeah. | 0:17:21 | 0:17:23 | |
I think I've done enough to get a good score. | 0:17:23 | 0:17:26 | |
You love your booze, mate. | 0:17:26 | 0:17:27 | |
JOERY LAUGHS | 0:17:27 | 0:17:29 | |
I'm only starting to sober up now, to be honest, | 0:17:29 | 0:17:31 | |
my hangover is starting to kick in. | 0:17:31 | 0:17:33 | |
Eddie is next to the pass with his dish, Drop Shot. | 0:17:33 | 0:17:37 | |
He begins with his blueberry gel, | 0:17:37 | 0:17:39 | |
and adds his tempered white chocolate ball. | 0:17:39 | 0:17:42 | |
Beautiful colour coming through there. | 0:17:42 | 0:17:44 | |
-Exactly how you wanted them? -Near enough, near enough. | 0:17:44 | 0:17:47 | |
The heat, the heat, the heat, you know, but what can I do? | 0:17:47 | 0:17:50 | |
Hopefully it's tempered. | 0:17:50 | 0:17:52 | |
Next, white chocolate crumb. | 0:17:52 | 0:17:53 | |
Then blueberries and a quenelle | 0:17:54 | 0:17:56 | |
of his caramelised white chocolate mousse. | 0:17:56 | 0:18:00 | |
-Is that set the way you want it? -It is indeed, yeah. | 0:18:00 | 0:18:02 | |
He plates discs of his white chocolate cake... | 0:18:02 | 0:18:05 | |
..and adds white chocolate shavings, vodka-soaked blueberries, | 0:18:07 | 0:18:11 | |
lemon verbena foam and his oxeye daisy granita. | 0:18:11 | 0:18:15 | |
He bottles his fuchsia cordial. | 0:18:17 | 0:18:19 | |
Is there any booze in it? | 0:18:19 | 0:18:20 | |
And finishes by adding a wooden racket and an icing net. | 0:18:22 | 0:18:26 | |
Big push at the end there, Eddie. | 0:18:34 | 0:18:36 | |
Have you banished the demons from last year? | 0:18:36 | 0:18:38 | |
-I'm sweat-free. -Everything on there that you want? | 0:18:39 | 0:18:42 | |
Don't forget your bottles. | 0:18:42 | 0:18:43 | |
Oh, the bottles are here, yeah. | 0:18:43 | 0:18:45 | |
Cheers, Tom. | 0:18:45 | 0:18:47 | |
-Shall we go and taste it? -All right, Chef. | 0:18:47 | 0:18:49 | |
-That looks good, doesn't it? -Yeah. | 0:18:58 | 0:19:00 | |
White chocolate has a tendency to be overly sweet. | 0:19:03 | 0:19:07 | |
Which parts of the dessert were supposed to counteract that? | 0:19:07 | 0:19:10 | |
The verbena jelly and the blueberry jelly. | 0:19:10 | 0:19:12 | |
That blueberry gel, lovely. | 0:19:16 | 0:19:18 | |
And the white chocolate, as well. | 0:19:18 | 0:19:20 | |
It really cuts through it, doesn't it? | 0:19:20 | 0:19:22 | |
It does, yeah. | 0:19:22 | 0:19:23 | |
How's the texture of that mousse for you? | 0:19:25 | 0:19:28 | |
It's creamy. It brings everything else together. | 0:19:28 | 0:19:30 | |
OK. | 0:19:30 | 0:19:32 | |
-Nice and light. -Nice flavour of, like, fudge almost. -Yeah. | 0:19:32 | 0:19:35 | |
Do you want that to be refreshing and palate cleansing? | 0:19:38 | 0:19:40 | |
There's an edge to it. | 0:19:40 | 0:19:42 | |
-You don't find that sweet? -I don't, no, not myself. | 0:19:42 | 0:19:44 | |
That's nice, sweet. | 0:19:46 | 0:19:48 | |
And you can taste the blueberry in it, as well. | 0:19:48 | 0:19:51 | |
The oxeye daisy granita. | 0:19:51 | 0:19:52 | |
I'm not sure you get much flavour out of it. | 0:19:52 | 0:19:55 | |
No, but it's because it's kind of melted | 0:19:55 | 0:19:57 | |
-by this stage, hasn't it? -Yeah. | 0:19:57 | 0:19:58 | |
What's not worked in this dish, Eddie? | 0:19:58 | 0:20:00 | |
Just the temperature holding the granita. | 0:20:00 | 0:20:02 | |
Any time I practise dishes for this competition, | 0:20:02 | 0:20:05 | |
and components haven't worked, I don't put them on the plate. | 0:20:05 | 0:20:09 | |
Yep. | 0:20:09 | 0:20:10 | |
Give me a score out of ten. | 0:20:11 | 0:20:13 | |
I've been a seven runner all week. | 0:20:13 | 0:20:14 | |
I need to break that mould. Eight, Chef. | 0:20:14 | 0:20:16 | |
-I'm going to go for nine. -That worries me. | 0:20:18 | 0:20:20 | |
Because if Michael thinks the same, | 0:20:20 | 0:20:22 | |
I'm going to need a ten to go through. | 0:20:22 | 0:20:24 | |
# Do-roo, do-roo. # | 0:20:29 | 0:20:30 | |
How are you getting on in there? | 0:20:30 | 0:20:32 | |
Same, same, they give nothing away. | 0:20:32 | 0:20:34 | |
The flavour in that dish was 100%, man. | 0:20:34 | 0:20:36 | |
I loved it. | 0:20:36 | 0:20:37 | |
-JOERY: -I liked the sort of interactive play, you know, | 0:20:37 | 0:20:40 | |
-smashed the ball. -Thanks, guys. | 0:20:40 | 0:20:42 | |
Tommy is last to the pass with his Wimbledon-inspired dish, | 0:20:42 | 0:20:45 | |
New Balls, Please. | 0:20:45 | 0:20:47 | |
Another prop there to impress, is it? | 0:20:47 | 0:20:50 | |
You've got to have fun with it as well, boys, you know? | 0:20:50 | 0:20:52 | |
He starts by placing a hazelnut crumble | 0:20:52 | 0:20:54 | |
on his Wimbledon turf presentation box. | 0:20:54 | 0:20:57 | |
He tops with a sprinkling of popping candy, strawberry powder... | 0:20:58 | 0:21:03 | |
..and basil gel. | 0:21:04 | 0:21:06 | |
Next, he removes his basil sponge from the blast chiller. | 0:21:06 | 0:21:09 | |
It doesn't seem to want to come out. | 0:21:10 | 0:21:13 | |
Excellent. Left it in the blast chiller a bit too long. | 0:21:13 | 0:21:16 | |
It looks nice and light, anyway. | 0:21:17 | 0:21:20 | |
He adds fresh, compressed and freeze-dried strawberries | 0:21:20 | 0:21:23 | |
and meringue shards. | 0:21:23 | 0:21:26 | |
-One minute to the pass. -Two minutes, please, Chef. | 0:21:26 | 0:21:28 | |
Next, his strawberry clouds, cubes of lemon jelly, | 0:21:28 | 0:21:33 | |
a quenelle of strawberry and elderflower champagne sorbet | 0:21:33 | 0:21:37 | |
and micro basil leaves. | 0:21:37 | 0:21:39 | |
He finishes by placing his cream-filled tennis balls | 0:21:41 | 0:21:44 | |
in a mini fridge. | 0:21:44 | 0:21:45 | |
Can you grab that one, please? | 0:21:48 | 0:21:49 | |
New Balls, Please. | 0:21:55 | 0:21:56 | |
Whoa! | 0:21:58 | 0:21:59 | |
Well, this looks fantastic. | 0:22:01 | 0:22:04 | |
That's... | 0:22:04 | 0:22:06 | |
-Incredible. -I'd say he's got some balls. | 0:22:06 | 0:22:08 | |
-He's pulling it off, again. -Shall we go and taste it now? | 0:22:10 | 0:22:13 | |
Course you can. | 0:22:13 | 0:22:15 | |
-The cream just the way you want it? -The cream is just how I want it. | 0:22:29 | 0:22:32 | |
Is the strawberry meant to be a little bit frozen? | 0:22:32 | 0:22:34 | |
I would like to cut it and it just runs out. | 0:22:34 | 0:22:36 | |
-Like a sauce almost? -Yeah. | 0:22:36 | 0:22:37 | |
OK. | 0:22:37 | 0:22:39 | |
Nice vanilla flavour. | 0:22:41 | 0:22:43 | |
Don't get much of the elderflower. | 0:22:43 | 0:22:45 | |
Is this the basil sponge? | 0:22:46 | 0:22:48 | |
Are they supposed to be sweet, | 0:22:48 | 0:22:49 | |
or are they adding a nice herby basil flavour to the whole dish? | 0:22:49 | 0:22:52 | |
A little bit of both. | 0:22:52 | 0:22:54 | |
Feel that. | 0:22:54 | 0:22:56 | |
The texture of that sponge, it's like, you could sleep on that. | 0:22:56 | 0:22:59 | |
So these are your strawberry clouds, is it? | 0:22:59 | 0:23:01 | |
Yeah, exactly. | 0:23:01 | 0:23:02 | |
There's actually only strawberries. | 0:23:04 | 0:23:06 | |
-This is just 100% strawberry? -100% strawberry. | 0:23:06 | 0:23:08 | |
That strawberry cloud, | 0:23:08 | 0:23:10 | |
this has made the thing lighter again. | 0:23:10 | 0:23:12 | |
Melts in your mouth. | 0:23:12 | 0:23:14 | |
-The hazelnut crumble. -Right. | 0:23:14 | 0:23:16 | |
There's also a little surprise in that for youse. | 0:23:16 | 0:23:18 | |
OK. A little bit of popping candy? | 0:23:18 | 0:23:21 | |
You eat it and you smile. | 0:23:21 | 0:23:23 | |
I think a lot of this dish will make you smile. | 0:23:23 | 0:23:25 | |
That's incredible. I give him a ten. | 0:23:27 | 0:23:29 | |
The only thing that I can think is wrong with this dish | 0:23:29 | 0:23:31 | |
is that I didn't make it. | 0:23:31 | 0:23:34 | |
Tough again, boys. | 0:23:42 | 0:23:43 | |
Everything I did on the dish I was happy with, so... | 0:23:44 | 0:23:48 | |
You should be. For me, it was the dish of the week. | 0:23:48 | 0:23:51 | |
It was incredible. | 0:23:51 | 0:23:52 | |
-TOMMY: -Thanks, lads. | 0:23:52 | 0:23:53 | |
I am nervous. Ultimately, I'm not ready to go home yet. | 0:23:55 | 0:23:59 | |
I want to be here tomorrow. | 0:23:59 | 0:24:00 | |
I came back to get the opportunity to cook for the judges. | 0:24:00 | 0:24:02 | |
I'd like to have a go at it. | 0:24:02 | 0:24:05 | |
Fingers crossed, boys. | 0:24:05 | 0:24:06 | |
-How you doing, chefs? -Good, Chef, thank you. | 0:24:21 | 0:24:24 | |
That's the dessert course over. | 0:24:24 | 0:24:26 | |
Eddie. | 0:24:28 | 0:24:29 | |
I'm going to start with your dish... | 0:24:30 | 0:24:32 | |
The presentation was striking. | 0:24:35 | 0:24:37 | |
You brought the Drop Shot to life. | 0:24:37 | 0:24:39 | |
There were elements on that dessert that I thought were outstanding. | 0:24:40 | 0:24:44 | |
Your caramelised white chocolate mousse wasn't overly sweet. | 0:24:47 | 0:24:51 | |
It had a great taste to it. | 0:24:51 | 0:24:52 | |
However, the daisy granita, the lemon verbena jelly, | 0:24:54 | 0:25:01 | |
I don't think they need to be on that dish. | 0:25:01 | 0:25:03 | |
Your fuchsia cordial was really sweet. | 0:25:05 | 0:25:08 | |
I was hoping for a really refreshing palate-cleansing drink, | 0:25:08 | 0:25:12 | |
but it wasn't that at all. | 0:25:12 | 0:25:14 | |
Joery, your dish... | 0:25:16 | 0:25:19 | |
I thought it looked summery and vibrant. | 0:25:24 | 0:25:26 | |
The Dutch pancakes were light, and they were fluffy. | 0:25:28 | 0:25:31 | |
The strawberry cocktail was creamy, and it had a nice boozy kick. | 0:25:33 | 0:25:37 | |
However... | 0:25:39 | 0:25:40 | |
The watermelon, to me, didn't add much to the dish. | 0:25:42 | 0:25:45 | |
Overall, it was lacking the wow factor | 0:25:48 | 0:25:51 | |
needed to finish the banquet with a real bang. | 0:25:51 | 0:25:54 | |
Tommy. | 0:25:57 | 0:25:58 | |
Your dish... | 0:25:58 | 0:26:00 | |
You gave yourself a lot of work with this dish. | 0:26:04 | 0:26:06 | |
The strawberry clouds... | 0:26:08 | 0:26:09 | |
..were amazing. | 0:26:10 | 0:26:12 | |
They just tasted of strawberry and disappeared in your mouth. | 0:26:12 | 0:26:15 | |
The strawberry and elderflower sorbet was really refreshing. | 0:26:17 | 0:26:21 | |
I was concerned that the tennis ball itself could be a risk. | 0:26:24 | 0:26:27 | |
I know you said you would want the strawberry centre | 0:26:27 | 0:26:30 | |
to almost be like a sauce, | 0:26:30 | 0:26:32 | |
the one I tried was still slightly frozen. | 0:26:32 | 0:26:35 | |
But do you know what? I thought that was great. | 0:26:35 | 0:26:37 | |
So the scores. | 0:26:41 | 0:26:42 | |
With a score of ten... | 0:26:44 | 0:26:46 | |
..and going straight through to tomorrow's Regional Final... | 0:26:47 | 0:26:50 | |
..it's you, Tommy. | 0:26:52 | 0:26:54 | |
Thank you. | 0:26:54 | 0:26:56 | |
Tommy, I've never had the chance | 0:26:56 | 0:26:57 | |
to give a ten before in this competition. | 0:26:57 | 0:27:00 | |
Well done. | 0:27:00 | 0:27:01 | |
That leaves Eddie and Joery. | 0:27:02 | 0:27:05 | |
You were both tied on 21 points going into this course. | 0:27:05 | 0:27:08 | |
Joery... | 0:27:11 | 0:27:14 | |
I'm giving you... | 0:27:14 | 0:27:15 | |
..a seven. | 0:27:17 | 0:27:18 | |
Eddie... | 0:27:21 | 0:27:22 | |
I'm giving you... | 0:27:24 | 0:27:25 | |
..eight points. | 0:27:28 | 0:27:29 | |
You're going to be cooking for the judges tomorrow. | 0:27:29 | 0:27:33 | |
Thank you. Means I'll have an opportunity to rectify the wrongs. | 0:27:33 | 0:27:37 | |
Joery, you produced some fabulous dishes. | 0:27:37 | 0:27:40 | |
I really hope to see you back here in this kitchen. | 0:27:40 | 0:27:43 | |
It's been my pleasure judging Northern Ireland this year. | 0:27:43 | 0:27:46 | |
Good luck tomorrow, you two. | 0:27:46 | 0:27:48 | |
-I wish you all the best. -Thank you, Chef. -Thank you. | 0:27:48 | 0:27:52 | |
Golden balls, huh? | 0:27:52 | 0:27:54 | |
I wasn't expecting a ten. I don't know what to say, really. | 0:27:54 | 0:27:56 | |
He's never given a ten before, | 0:27:56 | 0:27:58 | |
and coming away with a ten, just delighted. | 0:27:58 | 0:28:02 | |
You deserve a ten. Only because I can't give an 11. | 0:28:02 | 0:28:05 | |
This week has been, maybe, | 0:28:06 | 0:28:08 | |
the toughest week in my professional career. | 0:28:08 | 0:28:11 | |
I think it's fair that I go home. | 0:28:11 | 0:28:13 | |
Am I happy about it? No. | 0:28:13 | 0:28:16 | |
If I get a chance to come back next year, I know better. | 0:28:16 | 0:28:19 | |
I don't know if I'm excited or scared now, to be honest. | 0:28:21 | 0:28:23 | |
Tommy's level of cookery is fantastic, you know, | 0:28:23 | 0:28:26 | |
but tomorrow, we've got four palates. | 0:28:26 | 0:28:28 | |
Let's see what the balance is. | 0:28:28 | 0:28:30 | |
Never too late to call in sick! | 0:28:30 | 0:28:31 |