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Three of Scotland's finest chefs are fighting tooth and nail... | 0:00:02 | 0:00:06 | |
Nobody said come here and have a day off. | 0:00:06 | 0:00:08 | |
..for the chance to cook at a dazzling Olympic feast. | 0:00:08 | 0:00:11 | |
Yesterday, newcomer Mark Greenaway's disastrous choice of ingredient | 0:00:12 | 0:00:15 | |
caused shock in the kitchen... | 0:00:15 | 0:00:18 | |
Sea buckthorn. Have you not done your homework on sea buckthorn? | 0:00:18 | 0:00:22 | |
..and lead to a dramatic result. | 0:00:22 | 0:00:25 | |
Five out of ten for you. | 0:00:25 | 0:00:26 | |
Did I think I'd be in last? No. | 0:00:26 | 0:00:28 | |
I didn't come in to lose, I came to win. | 0:00:28 | 0:00:31 | |
While confident Alan Murchison | 0:00:31 | 0:00:33 | |
failed to snatch the lead he expected... | 0:00:33 | 0:00:35 | |
Smoking out the opposition. | 0:00:35 | 0:00:37 | |
..leaving him level pegging with rooky Colin Buchan. | 0:00:37 | 0:00:40 | |
On the same mark as Alan Murchison, that I didn't expect. | 0:00:40 | 0:00:44 | |
Seven isn't good enough for me. Single minded determination | 0:00:44 | 0:00:48 | |
is required for the next dish. | 0:00:48 | 0:00:49 | |
Today, it's the fish course and Alan's not taking any prisoners. | 0:00:49 | 0:00:53 | |
You being comfortable is not in my game plan. | 0:00:53 | 0:00:54 | |
-Alan, you're not making me feel better. -My job isn't to make you feel better, it's to beat you. | 0:00:54 | 0:00:59 | |
But will his hoes be dashed by his rivals? | 0:00:59 | 0:01:02 | |
I don't like it when somebody's got a gadget I haven't. | 0:01:02 | 0:01:04 | |
Competition's tough. Very tough. | 0:01:04 | 0:01:07 | |
Mediocre is not going to win this competition. | 0:01:07 | 0:01:10 | |
This year's competitors are taking inspiration from our | 0:01:21 | 0:01:24 | |
record breaking Olympians. | 0:01:24 | 0:01:26 | |
Now that's much better. | 0:01:28 | 0:01:29 | |
They're pushing themselves mentally and physically... | 0:01:29 | 0:01:32 | |
Good, much better. | 0:01:32 | 0:01:34 | |
..in a bid to create groundbreaking dishes | 0:01:34 | 0:01:36 | |
worthy of our world-class athletes. | 0:01:36 | 0:01:38 | |
-Yeah! -I'm getting it now. | 0:01:38 | 0:01:40 | |
That's better. I'm buzzing with that. | 0:01:40 | 0:01:42 | |
Watching their every move is a straight talking | 0:01:44 | 0:01:46 | |
veteran if the competition... | 0:01:46 | 0:01:48 | |
..who'll accept nothing short of Olympic excellence. | 0:01:49 | 0:01:52 | |
It's Jeremy Lee. | 0:01:53 | 0:01:55 | |
Fish course is always an exciting one. Possibly my favourite one. | 0:01:55 | 0:01:58 | |
And they better be on form. | 0:01:58 | 0:02:01 | |
After yesterday's scores, the pressure's on, | 0:02:01 | 0:02:04 | |
especially for Mark trailing behind with just five. | 0:02:04 | 0:02:07 | |
My starter course was my low, erm, and I can just keep pushing on | 0:02:07 | 0:02:13 | |
and try to catch up with youse guys. | 0:02:13 | 0:02:15 | |
Still a tough competition, still a long way to go. | 0:02:15 | 0:02:18 | |
Alan, what you're going to be creating, I'm sure it's going to be | 0:02:18 | 0:02:21 | |
more intricate than your starter. | 0:02:21 | 0:02:23 | |
Technically, it's simpler, but the flavour profiles | 0:02:23 | 0:02:26 | |
and the elements in the dishes are really, really challenging. | 0:02:26 | 0:02:30 | |
You're going to love it or hate it. | 0:02:30 | 0:02:33 | |
First up is Alan Murchison, a Michelin starred chef | 0:02:37 | 0:02:41 | |
who's hell-bent on pushing himself | 0:02:41 | 0:02:43 | |
beyond his limits to get to the Olympic feast. | 0:02:43 | 0:02:46 | |
For me to do a safe fish dish is not really fulfilling the brief. | 0:02:46 | 0:02:50 | |
This is a risky dish. It really is going to surprise the senses. | 0:02:50 | 0:02:53 | |
Is it going to work? We'll see. | 0:02:53 | 0:02:55 | |
What's your fish dish? | 0:02:57 | 0:02:59 | |
I'm doing mackerel with beetroot, horseradish and apple. | 0:02:59 | 0:03:04 | |
A very lovely combination. | 0:03:04 | 0:03:05 | |
Has this got some very bold, daring factor to it, | 0:03:05 | 0:03:10 | |
-that's going to make it stand out even more than usual with your cooking? -Yes. | 0:03:10 | 0:03:14 | |
I'm making a meringue, I've got ice-cream, I've got a jelly. | 0:03:14 | 0:03:17 | |
-This is rather radical, isn't it? -This is going to challenge you. | 0:03:17 | 0:03:21 | |
So you've given this dish the simplest name possible, | 0:03:21 | 0:03:25 | |
but it will have the full Alan Murchison curtains up | 0:03:25 | 0:03:28 | |
-all singing all dancing? -This is a show girl with frilly knickers. | 0:03:28 | 0:03:31 | |
It's going to be kind of smoky, salty mackerel | 0:03:31 | 0:03:34 | |
with the sweet and sour effect of the beetroot and the apple | 0:03:34 | 0:03:37 | |
and the horseradish...but not quite as you know it. | 0:03:37 | 0:03:40 | |
No end of excitement with you. | 0:03:40 | 0:03:42 | |
Oh, before I trip over it, can you explain... | 0:03:43 | 0:03:46 | |
What I'm going to do with that is get it 250 degrees, | 0:03:46 | 0:03:49 | |
I'm going to cook over charcoal and then keep my fish on there. | 0:03:49 | 0:03:52 | |
It's going to be a crispy skin. It's almost going to be black. | 0:03:52 | 0:03:55 | |
-Mackerel skin's amazing. -It's amazing. | 0:03:55 | 0:03:57 | |
Alan's hoping a radical combination of chargrilled mackerel | 0:03:58 | 0:04:01 | |
with beetroot meringue and horseradish ice-cream | 0:04:01 | 0:04:03 | |
will break new gastronomic ground. | 0:04:03 | 0:04:06 | |
This looks an intriguing dish, I have to say. | 0:04:06 | 0:04:09 | |
Brilliant flavour. | 0:04:09 | 0:04:10 | |
It's a lovely combination of beetroot, horseradish and mackerel. | 0:04:10 | 0:04:13 | |
And then this curiosity of all which he does round it. | 0:04:13 | 0:04:16 | |
I'm doubly curious to see how he presents this dish. | 0:04:16 | 0:04:19 | |
Next up is newcomer Colin Buchan who was surprised to find himself | 0:04:20 | 0:04:25 | |
in joint first place yesterday. | 0:04:25 | 0:04:28 | |
I'll not let that get to my head. It's a new day, it's a new course | 0:04:28 | 0:04:31 | |
and I'm just going to concentrate and deliver, hopefully, | 0:04:31 | 0:04:35 | |
a seven, if not better. | 0:04:35 | 0:04:36 | |
What is your dish? | 0:04:38 | 0:04:39 | |
Today, my fish course is going to be called The Fish Bowl. | 0:04:39 | 0:04:43 | |
I want you all to think about what is a fish bowl | 0:04:43 | 0:04:45 | |
so when I do deliver it, it's going to be that lovely element of surprise. | 0:04:45 | 0:04:49 | |
-Not a goldfish? -It's not going to be a goldfish. It's going to consist of island halibut, | 0:04:49 | 0:04:53 | |
some lovely hand-dived scallops and some seaweed, yeah. | 0:04:53 | 0:04:57 | |
Are these island...Hebridean? | 0:04:57 | 0:05:00 | |
-These are from the Island Of Bute. -And that's not from there, though? | 0:05:00 | 0:05:05 | |
No, this is just Kombu dried seaweed | 0:05:05 | 0:05:08 | |
so I'm putting a little bit of Japanese in there. | 0:05:08 | 0:05:10 | |
And a celeriac broth. | 0:05:10 | 0:05:13 | |
Explain your celeriac broth to me, please. | 0:05:13 | 0:05:15 | |
Great flavour with celeriac. I'm going to make like a consomme. | 0:05:15 | 0:05:19 | |
A celeriac and celery consomme which is nice and fresh. | 0:05:19 | 0:05:22 | |
And, as this is a contender for an Olympic feast to celebrate | 0:05:22 | 0:05:26 | |
the glories of athleticism, what's groundbreaking about this? | 0:05:26 | 0:05:30 | |
The techniques and the way I'm going to be cooking the fish. | 0:05:30 | 0:05:32 | |
Cover the halibut with this squid ink and then I'm going to poach it. | 0:05:32 | 0:05:36 | |
So when you cut into the halibut, it's lovely and white, pearl white, | 0:05:36 | 0:05:40 | |
and then you've got the black - it compliments the halibut. | 0:05:40 | 0:05:44 | |
Colin is hoping his fish bowl with halibut, squid ink, | 0:05:45 | 0:05:48 | |
and unusual Scottish seaweed is innovative enough | 0:05:48 | 0:05:52 | |
to get him all the way to the Olympic banquet. | 0:05:52 | 0:05:55 | |
His most challenging aspect of this is to get halibut cooked | 0:05:56 | 0:06:00 | |
to such degree that it doesn't undercook - when it's horrible - | 0:06:00 | 0:06:03 | |
and over cook and it goes mealy. | 0:06:03 | 0:06:05 | |
With the luxury of this squid ink which has then got to go into | 0:06:05 | 0:06:08 | |
a clear consomme made by celeriac. | 0:06:08 | 0:06:11 | |
It's rather intriguing so I'm very interested to see what he does. | 0:06:11 | 0:06:15 | |
Finally, it's molecular chef Mark Greenaway, who's refusing | 0:06:17 | 0:06:20 | |
to let yesterday's low score dampen his Olympic spirit. | 0:06:20 | 0:06:24 | |
Still looking at it as if I can get my food in front of the judges, | 0:06:24 | 0:06:28 | |
the two boys aren't that far ahead of me, | 0:06:28 | 0:06:30 | |
I can certainly catch up. | 0:06:30 | 0:06:32 | |
What are you going to cook today? | 0:06:34 | 0:06:36 | |
I'm doing a sort of a twist on a crab salad. | 0:06:36 | 0:06:39 | |
So, crab cannelloni, but instead of wrapping it in pasta, | 0:06:39 | 0:06:43 | |
we're wrapping it in a herb butter. | 0:06:43 | 0:06:45 | |
Very much cannelloni in adverted commas, then. | 0:06:45 | 0:06:48 | |
We're serving with a smoked cauliflower custard. | 0:06:48 | 0:06:50 | |
-Smoked cauliflower? -Yeah. | 0:06:50 | 0:06:53 | |
And a homemade lemon caviar. | 0:06:53 | 0:06:55 | |
-And is this beads? -Exactly. | 0:06:55 | 0:06:57 | |
Probably my simplest dish of the week. | 0:06:57 | 0:07:00 | |
Your simplest dish? Are you quite confident this one will go whoosh? | 0:07:00 | 0:07:04 | |
Hopefully, yeah. I've got tough competition, erm, | 0:07:04 | 0:07:07 | |
and hopefully I can edge closer, if not surpass. | 0:07:07 | 0:07:11 | |
Mark's reinventing the classic crab cocktail | 0:07:11 | 0:07:14 | |
with whiskey smoked cauliflower custard | 0:07:14 | 0:07:16 | |
and droplets of lemon caviar, | 0:07:16 | 0:07:18 | |
but is it trailblazing enough to win him the gold? | 0:07:18 | 0:07:21 | |
Mark's crab dish - | 0:07:21 | 0:07:23 | |
well, it's a modest sounding dish and delicious sounding dish. | 0:07:23 | 0:07:27 | |
The only issue I have is that it may be too modest | 0:07:27 | 0:07:29 | |
for such a competition where excellence is demanded. | 0:07:29 | 0:07:34 | |
Who feels they have a gold coming on? | 0:07:35 | 0:07:37 | |
I think you have to think like that. You have to be positive. | 0:07:37 | 0:07:41 | |
I'd like to think I've got a gold dish, but who knows, anything could go wrong. | 0:07:41 | 0:07:45 | |
Scotland hasn't had a dish in the final banquet since the first series | 0:07:49 | 0:07:53 | |
of Great British Menu, when the winners cooked for | 0:07:53 | 0:07:55 | |
Her Majesty The Queen's 80th birthday | 0:07:55 | 0:07:58 | |
so this year, Jeremy is desperately hoping | 0:07:58 | 0:08:00 | |
one of these chefs has what it takes. | 0:08:00 | 0:08:03 | |
I'm determined we should get a Scottish dish | 0:08:03 | 0:08:05 | |
on the banquet menu this year. | 0:08:05 | 0:08:07 | |
I suspect the cooking will be of a superb calibre. | 0:08:07 | 0:08:10 | |
Scotland should go through. | 0:08:10 | 0:08:12 | |
As the only chef to have competed before, Alan Murchison | 0:08:12 | 0:08:15 | |
is keen to be the one to carry the torch for Scotland. | 0:08:15 | 0:08:19 | |
I think the guys are looking at me, you know, I am the man to beat | 0:08:19 | 0:08:22 | |
because I've been here before, I've reached the national final. | 0:08:22 | 0:08:24 | |
So does the competition get easier, Alan? | 0:08:24 | 0:08:27 | |
Obviously this is the second course. Yesterday I found very interesting. | 0:08:27 | 0:08:31 | |
You will be amazed, when you come up to put in your dessert, | 0:08:31 | 0:08:34 | |
how much pressure you're feeling on a dish you practised 100 times. | 0:08:34 | 0:08:37 | |
Alan, you're not making me feel any better. | 0:08:37 | 0:08:39 | |
My job isn't to make you feel better, my job is to beat you. | 0:08:39 | 0:08:43 | |
I really want to nail this today. I'm not here to make friends, I'm here to win. | 0:08:43 | 0:08:47 | |
You being comfortable is not in my game plan, trust me. | 0:08:47 | 0:08:51 | |
Is that you put your barbecue so close to me? | 0:08:51 | 0:08:53 | |
Well, I thought you'd like to feel the heat, Mark. | 0:08:53 | 0:08:56 | |
Put right here, put it back there. Over here. Yeah, there we go. | 0:08:56 | 0:09:00 | |
Alan is hoping his dish will stand out | 0:09:00 | 0:09:02 | |
and is cooking his mackerel on a barbecue | 0:09:02 | 0:09:04 | |
which has been specially installed for indoor use. | 0:09:04 | 0:09:08 | |
While Mark is under pressure to make his simple crab dish unique | 0:09:10 | 0:09:13 | |
and is relying in his molecular background to produce something stunning. | 0:09:13 | 0:09:17 | |
One of the things that will stand out is the lemon pearls - | 0:09:17 | 0:09:21 | |
known in the industry as mock caviar. | 0:09:21 | 0:09:23 | |
It's a way of introducing lemon into the dish. | 0:09:23 | 0:09:25 | |
It's quite simple but there are boundaries to be pushed. | 0:09:25 | 0:09:29 | |
Classically trained Colin is shunning scientific techniques, | 0:09:29 | 0:09:33 | |
but is keeping one eye on the competition. | 0:09:33 | 0:09:36 | |
Any techniques in there you're going to surprise us with that I need to worry about? | 0:09:36 | 0:09:40 | |
There's certainly techniques in here that'll be new to you | 0:09:40 | 0:09:43 | |
because up until a few month ago, they were new to me. | 0:09:43 | 0:09:47 | |
Some wacky stuff going on - the beetroot meringue, horseradish ice-cream, caviar - | 0:09:47 | 0:09:51 | |
so it's like a jelly out of beetroot - and apply juice. | 0:09:51 | 0:09:55 | |
So Mark's not the only one making caviar. | 0:09:55 | 0:09:58 | |
Alan is also using this spherification technique, | 0:09:58 | 0:10:00 | |
but Colin has an unshakable belief in his own, more traditional, style. | 0:10:00 | 0:10:04 | |
Have you applied that technique before? | 0:10:04 | 0:10:07 | |
I'm one of those chefs that likes to keep to... Not an old-fashioned chef | 0:10:07 | 0:10:11 | |
but if find, great techniques, if they work, stick with them. | 0:10:11 | 0:10:13 | |
Then you know you'll get a great result. | 0:10:13 | 0:10:15 | |
I was under the impression this was about groundbreaking, doing something different, | 0:10:15 | 0:10:20 | |
but to use pearls, which is in fashion at the moment, I think is a bit mediocre. | 0:10:20 | 0:10:24 | |
While Alan makes his caviar one drop at a time, | 0:10:24 | 0:10:27 | |
molecular chef Mark has an impressive timesaving gadget. | 0:10:27 | 0:10:30 | |
-This is how I do my caviar. -Ooh, from one test tube to another? | 0:10:30 | 0:10:34 | |
Are you using the same recipe then? | 0:10:34 | 0:10:36 | |
-Slightly different. -It's slightly different. | 0:10:36 | 0:10:38 | |
The base is exactly the same as Alan's. | 0:10:38 | 0:10:41 | |
Whereas he makes one at a time, I make 96. | 0:10:41 | 0:10:44 | |
-Did I not show you this before? -No, you didn't. | 0:10:44 | 0:10:46 | |
Have I kept that a secret? | 0:10:46 | 0:10:48 | |
I don't like it when somebody's got a gadget I haven't. | 0:10:48 | 0:10:50 | |
I'm not normally top-trumped by somebody when it comes to gadgets. | 0:10:50 | 0:10:53 | |
I'll be nicking it later. He won't be needing it for Friday. | 0:10:53 | 0:10:57 | |
I think Mark's gizmo certainly got Alan's eyebrow raised. | 0:10:57 | 0:11:02 | |
They're both rattling each other's cages. | 0:11:02 | 0:11:05 | |
And of course Colin just has head down with a smirk a mile wide on his face. | 0:11:05 | 0:11:09 | |
How are you feeling about this? | 0:11:09 | 0:11:11 | |
Have you got some pearls up your sleeve, my dear? | 0:11:11 | 0:11:13 | |
I don't wear pearls, Jeremy, unfortunately. | 0:11:13 | 0:11:17 | |
This is the celeriac broth. This is the halibut. | 0:11:17 | 0:11:20 | |
I've portioned the halibut, mixed some squid ink, lemon and olive oil. | 0:11:20 | 0:11:25 | |
-Just keeping all that lovely flavour in there. -Good-oh. Getting hungry now. | 0:11:25 | 0:11:29 | |
There may be a few elements that could go horribly wrong. | 0:11:29 | 0:11:31 | |
I could overcook the fish. | 0:11:31 | 0:11:33 | |
I might not have enough flavour in the broth. | 0:11:33 | 0:11:35 | |
There's definitely room for error, | 0:11:35 | 0:11:38 | |
but that's up to me to make sure that doesn't happen. | 0:11:38 | 0:11:41 | |
As well as fruit caviar, the twist in Mark's crab cocktail is | 0:11:41 | 0:11:45 | |
a smoked custard with an unusual flavour combination - | 0:11:45 | 0:11:48 | |
cauliflower and whisky. | 0:11:48 | 0:11:50 | |
Where did you get your inspiration for your smoked cauliflower custard? That's pretty interesting. | 0:11:50 | 0:11:54 | |
I used to do a smoked crab dish, so it sort of started with that. | 0:11:54 | 0:11:58 | |
Then I developed it to trying to smoke one of the accompaniments. | 0:11:58 | 0:12:03 | |
Mark's first step was to find the right whisky | 0:12:03 | 0:12:06 | |
so he travelled to Glenkinchie distillery just outside Edinburgh | 0:12:06 | 0:12:09 | |
to meet whisky ambassador Donald Colville. | 0:12:09 | 0:12:12 | |
What is it exactly you are looking to do? | 0:12:12 | 0:12:14 | |
I want to make smoke out of whisky and it's to permeate through | 0:12:14 | 0:12:19 | |
a cauliflower custard that's going with my crab dish. | 0:12:19 | 0:12:22 | |
-I've got a few out here, do you fancy trying them? -Yeah, great. Let's get tasting. | 0:12:22 | 0:12:27 | |
The concept I don't think has ever been tried by any industry, let alone the whisky industry in food. | 0:12:27 | 0:12:32 | |
Mark is looking for a whisky with a really strong smoky flavour. | 0:12:32 | 0:12:36 | |
That's more of what I'm looking for. | 0:12:39 | 0:12:41 | |
So I think these three, for what I'm going to be using it for, | 0:12:41 | 0:12:44 | |
I think are the definites for me. | 0:12:44 | 0:12:46 | |
-Is that for the strong, pronounced, smoky aromas? -Definitely. | 0:12:46 | 0:12:48 | |
-Thank you for showing me around. -You're welcome. | 0:12:48 | 0:12:51 | |
Look forward to seeing the results. | 0:12:51 | 0:12:53 | |
Whisky chosen, Mark now needs to experiment with creating | 0:12:53 | 0:12:57 | |
whisky vapour to infuse with his cauliflower custard and enlists | 0:12:57 | 0:13:00 | |
the help of Professor Paul Hughes at Heriot-Watt university. | 0:13:00 | 0:13:05 | |
I was looking at the brief and it's about pushing the boundaries, | 0:13:05 | 0:13:08 | |
taking things to new levels, | 0:13:08 | 0:13:09 | |
so I was wondering if it was possible to do it with dry ice. | 0:13:09 | 0:13:12 | |
I've got some dry ice here already | 0:13:12 | 0:13:14 | |
so what I can do is I can add solid CO2 to the whisky and hopefully | 0:13:14 | 0:13:19 | |
we can encourage the evaporation of some of the flavour compounds. | 0:13:19 | 0:13:25 | |
Wow, yeah. | 0:13:25 | 0:13:26 | |
You really get the smell of the whisky. | 0:13:26 | 0:13:29 | |
I've brought along some cauliflower custard and in that way | 0:13:29 | 0:13:32 | |
we can try it with the whisky. | 0:13:32 | 0:13:34 | |
So the aroma is there, but Mark needs the dry ice vapour | 0:13:34 | 0:13:38 | |
to inject the taste of whisky into the custard. | 0:13:38 | 0:13:40 | |
You can see it's separating there. | 0:13:40 | 0:13:42 | |
-Marginal, I'd say. -Mmm. | 0:13:45 | 0:13:47 | |
When it came to tasting flavour pick-up, we could smell the presence | 0:13:47 | 0:13:52 | |
of the vapour in the bowl, but not really taste it in the custard. | 0:13:52 | 0:13:56 | |
Today has been a really worthwhile exercise. | 0:13:56 | 0:13:58 | |
Playing about with stuff that I hadn't used before | 0:13:58 | 0:14:00 | |
so that's obviously taught me a few things. | 0:14:00 | 0:14:03 | |
There's elements of it that I can reuse. | 0:14:03 | 0:14:05 | |
But there's another alternative. | 0:14:05 | 0:14:07 | |
If I take whisky barrel chippings and then burn them, | 0:14:07 | 0:14:10 | |
that will give us the effect and flavour that I'm after. | 0:14:10 | 0:14:14 | |
Back in the kitchen and all three chefs are striving to create | 0:14:16 | 0:14:20 | |
truly pioneering dishes worthy of an Olympic banquet. | 0:14:20 | 0:14:23 | |
Alan Murchison is pushing the boundaries with horseradish ice cream with blackened mackerel | 0:14:23 | 0:14:29 | |
and is now piping out dozens of beetroot meringues. | 0:14:29 | 0:14:32 | |
Is that for your dessert? | 0:14:32 | 0:14:33 | |
-It's not for my dessert, it's for my fish course. -Fish course? | 0:14:33 | 0:14:37 | |
Yes, indeed. I'm trying to use a really healthy, nutritious juice, | 0:14:37 | 0:14:41 | |
being beetroot juice, which will give us nutrition, | 0:14:41 | 0:14:43 | |
it's going to give us texture, it's going to give us wow factor on here. | 0:14:43 | 0:14:46 | |
It looks good, tastes good, gives you texture. | 0:14:46 | 0:14:49 | |
Fits the brief in my view. | 0:14:49 | 0:14:50 | |
I think he has to be careful especially with | 0:14:50 | 0:14:53 | |
the comments from Jeremy yesterday. | 0:14:53 | 0:14:55 | |
I think he mentioned that he doesn't want to see food | 0:14:55 | 0:14:58 | |
that's overworked, overcomplicated. | 0:14:58 | 0:15:00 | |
While Alan is playing with textures, Colin is relying on unique | 0:15:00 | 0:15:05 | |
and unconventional ingredients to elevate his dish to Olympic heights. | 0:15:05 | 0:15:09 | |
-Mark is intrigued. -What seaweed are you using today? | 0:15:09 | 0:15:12 | |
I'm using channel wrack, it's called. | 0:15:12 | 0:15:15 | |
A lot of people think it's this disgusting weed in the beach, | 0:15:15 | 0:15:19 | |
but it's actually a great flavour, a great product. | 0:15:19 | 0:15:22 | |
The dish I'm doing today is going to complement it. | 0:15:22 | 0:15:25 | |
-Mmm. -What do you think of that? -It's a nice texture, yeah. | 0:15:25 | 0:15:29 | |
I think I've got to take risks. That's what all my dishes are about. | 0:15:29 | 0:15:32 | |
It's easy to do safe food, but then you're not making it exciting. | 0:15:32 | 0:15:36 | |
With my fish dish, I've pushed the boundaries. | 0:15:36 | 0:15:39 | |
Despite this year's ground-breaking brief, | 0:15:39 | 0:15:42 | |
Mark is using shop-bought mayonnaise to bind his crab cocktail. | 0:15:42 | 0:15:46 | |
Yesterday, he lost points for serving cold meat with his starter. | 0:15:46 | 0:15:49 | |
Is he about to make the same mistake again? | 0:15:49 | 0:15:52 | |
The biggest fear I've got at the moment is a cold dish. | 0:15:52 | 0:15:57 | |
And Jeremy's perception of that. Is he going to want hot crab? | 0:15:57 | 0:16:00 | |
In my mind, the crab works fantastically well, | 0:16:00 | 0:16:03 | |
but it's not up to me. | 0:16:03 | 0:16:05 | |
-Mark. -Yes? -What is this you are doing? | 0:16:05 | 0:16:09 | |
This is the cannelloni. | 0:16:09 | 0:16:11 | |
So, instead of a pasta, we've got the crab mix, | 0:16:11 | 0:16:15 | |
which is frozen on the outside and soft in the inside. | 0:16:15 | 0:16:18 | |
We're wrapping it in a herb butter. Then we're trimming off. | 0:16:18 | 0:16:21 | |
Oh, so the frozen exterior sets the butter | 0:16:21 | 0:16:24 | |
and then you get to cut right through. | 0:16:24 | 0:16:26 | |
Yeah. Then they'll just set in the fridge for half an hour, 40 minutes. | 0:16:26 | 0:16:31 | |
Herby butter round cold crab, bought mayonnaise. | 0:16:31 | 0:16:38 | |
I'm not quite sure where he's going with this. | 0:16:38 | 0:16:40 | |
Possibly too modest to yesterday's too extravagant? | 0:16:40 | 0:16:45 | |
The race to the finish has begun. | 0:16:46 | 0:16:48 | |
So, Alan, you're up first for the fish course. Under pressure? | 0:16:48 | 0:16:53 | |
That seven yesterday, you be careful, that'll go to your head. | 0:16:53 | 0:16:57 | |
After a spoon of soft beetroot meringue, | 0:16:57 | 0:17:00 | |
Alan adds the beetroot and apple balls followed by his mock caviar. | 0:17:00 | 0:17:04 | |
Then, after plating the blackened mackerel fillets, | 0:17:04 | 0:17:07 | |
he adds a scoop of horseradish ice cream. | 0:17:07 | 0:17:10 | |
OK. | 0:17:10 | 0:17:13 | |
It's got a bit of impact, I think you'll agree. | 0:17:15 | 0:17:17 | |
It certainly has considerable presence. | 0:17:17 | 0:17:20 | |
You've taken the health factor quite seriously in this brief, haven't you, | 0:17:20 | 0:17:24 | |
for the Olympic, athletic prowess that you were required? | 0:17:24 | 0:17:27 | |
It's no reason why it can't be nutritious and healthy. | 0:17:27 | 0:17:29 | |
This will be light, elegant and refreshing. It should have different textures. | 0:17:29 | 0:17:33 | |
-What's your response to this? -I'm slightly concerned now. | 0:17:33 | 0:17:35 | |
Yeah, it's completely the opposite to mine. | 0:17:35 | 0:17:38 | |
-Mine's very simple compared to this, so it'll be interesting eating it. -Bon appetit. | 0:17:38 | 0:17:42 | |
Is Alan's flamboyant mackerel served with dessert-like ice cream, | 0:17:42 | 0:17:47 | |
meringues and mock caviar a podium-worthy platter? | 0:17:47 | 0:17:50 | |
Alan, your second bid for the gold. | 0:17:50 | 0:17:52 | |
I'm working this out because there's a very jolly Smarties effect | 0:17:52 | 0:17:58 | |
to this dish which belies very seriously cooked mackerel. | 0:17:58 | 0:18:04 | |
He's smoked this mackerel, hasn't he? Or just chargrilled it? | 0:18:04 | 0:18:08 | |
That fish is stunning. Absolutely stunning. | 0:18:08 | 0:18:12 | |
So this is meringue, ice cream and mackerel. | 0:18:12 | 0:18:15 | |
I don't imagine you've had that before. | 0:18:15 | 0:18:17 | |
-You wouldn't need a crystal ball to assure yourself of that. -No. | 0:18:17 | 0:18:22 | |
There's a lot of dessert going through his dishes, isn't there? | 0:18:22 | 0:18:26 | |
Caviar's nice. In my mind, a little bit sweet. | 0:18:26 | 0:18:29 | |
Taking the play on meringue and jelly and ice cream. | 0:18:29 | 0:18:32 | |
Do you think that's going to get the judges' attention? | 0:18:32 | 0:18:35 | |
I don't think with this dish you can do anything else | 0:18:35 | 0:18:38 | |
but grab people's attention. | 0:18:38 | 0:18:39 | |
Savoury ice cream, savoury meringue, savoury jelly. | 0:18:39 | 0:18:42 | |
If that doesn't challenge your senses, what does? | 0:18:42 | 0:18:44 | |
-Do you think you could do this for 100 people? -No. Definitely not. | 0:18:46 | 0:18:51 | |
You could cook 50 portions at a time, no problem at all. | 0:18:51 | 0:18:54 | |
I can be done. | 0:18:54 | 0:18:55 | |
Do you think this dish will have 100 Olympians going, "wow"? | 0:18:55 | 0:18:59 | |
It's going to polarise people, challenge people. | 0:18:59 | 0:19:02 | |
If this doesn't push boundaries, what does? | 0:19:02 | 0:19:05 | |
I think that went well. I'm really happy with the dish. | 0:19:07 | 0:19:10 | |
Hopefully I pulled it off. | 0:19:10 | 0:19:11 | |
I'm going to be reasonably nervous | 0:19:11 | 0:19:14 | |
when I'm getting scored on this dish. | 0:19:14 | 0:19:16 | |
Next up and desperate to claw back points, | 0:19:16 | 0:19:19 | |
Mark places spoonfuls of brown crab meat into his bowls. | 0:19:19 | 0:19:23 | |
Then it's a squeeze of the cauliflower custard. | 0:19:23 | 0:19:25 | |
Right, Mark, what are you doing with this? | 0:19:25 | 0:19:28 | |
I'm going to smoke the cauliflower custard, | 0:19:28 | 0:19:31 | |
so as yet there's no smoke in the cauliflower custard. | 0:19:31 | 0:19:34 | |
Mark lights his woodchip burner to infuse the cauliflower custard with whisky smoke. | 0:19:34 | 0:19:39 | |
I think you've got to be careful with that, smoking the cauliflower. | 0:19:39 | 0:19:42 | |
It could be a split second that could overpower the whole dish. | 0:19:42 | 0:19:46 | |
He seals the bowl with conical lids filled with lettuce | 0:19:46 | 0:19:49 | |
and cucumber salad and crab cannelloni topped with lemon caviar. | 0:19:49 | 0:19:54 | |
-Look at that! -Simplicity. -Mark, gold medal dish? | 0:19:57 | 0:20:02 | |
After yesterday, I just do not know. | 0:20:02 | 0:20:05 | |
It's simple, it is pushing boundaries, | 0:20:05 | 0:20:08 | |
there's some modern techniques, it's classical. | 0:20:08 | 0:20:11 | |
-There's a little bit of wow factor there. -Colin, how are you feeling? | 0:20:11 | 0:20:14 | |
-I'm feeling threatened. -Alan, what did you think? | 0:20:14 | 0:20:17 | |
Love the presentation of it. Cracking looking dish. | 0:20:17 | 0:20:20 | |
Come this way, Mark. | 0:20:20 | 0:20:22 | |
Is Mark's crab cocktail ambitious enough for a dazzling Olympic feast? | 0:20:22 | 0:20:29 | |
-Is this correct? I do that? -Yeah. Then you eat... -And then... | 0:20:29 | 0:20:34 | |
One or the other, pour it in, totally up to you. | 0:20:34 | 0:20:37 | |
I'll just do that then because I'm so greedy. | 0:20:38 | 0:20:40 | |
-Clever that. -Yeah. | 0:20:45 | 0:20:48 | |
I think to get a dish looking that simple isn't the easiest thing to do. | 0:20:48 | 0:20:52 | |
And this smoked cauliflower... | 0:20:52 | 0:20:56 | |
I don't think it's overpowering. | 0:20:56 | 0:20:59 | |
-I think it works well. -Is this one of your star dishes? | 0:20:59 | 0:21:03 | |
-I think this is one of my strongest dishes, to be honest. -Yeah? | 0:21:03 | 0:21:06 | |
Purely because it's so simple. | 0:21:06 | 0:21:09 | |
This is the smoked cauliflower custard. | 0:21:09 | 0:21:11 | |
It's cracking that. | 0:21:11 | 0:21:13 | |
Very good. | 0:21:15 | 0:21:16 | |
Because of the seeming modesty to this dish, do you think the textures | 0:21:16 | 0:21:20 | |
within the dish are enough to lift it above the normal crab mayonnaise? | 0:21:20 | 0:21:26 | |
I think there is. You've got the crunchiness of the cucumber, the crunchiness | 0:21:26 | 0:21:29 | |
of the lettuce, so there's enough texture elements there. | 0:21:29 | 0:21:34 | |
-Cannelloni, the white crab cannelloni. -I'm not keen on that. -The butter? | 0:21:34 | 0:21:41 | |
It's too cold. Butter coating your mouth with fat. | 0:21:41 | 0:21:45 | |
Give me some crunch, get rid of the butter. | 0:21:45 | 0:21:47 | |
Is there anything you would do to this to change it, possibly? | 0:21:47 | 0:21:50 | |
-To change it? -Is this the dish you see going forward? -It is, yeah. | 0:21:50 | 0:21:55 | |
Jeremy's just eaten my crab dish. | 0:21:59 | 0:22:02 | |
Simple, tasty, a little bit of theatre. | 0:22:02 | 0:22:05 | |
He's got to give me more than five for that. | 0:22:05 | 0:22:07 | |
He's got to give me more than five. | 0:22:07 | 0:22:09 | |
Back in the kitchen, Colin has carefully poached his squid ink blackened halibut | 0:22:11 | 0:22:15 | |
and following Jeremy's criticisms of his portion size yesterday, | 0:22:15 | 0:22:19 | |
he's making a crucial last-minute change. | 0:22:19 | 0:22:21 | |
Well, well, well, Colin, what have you got there? | 0:22:21 | 0:22:24 | |
-That's looking very interesting. -I'm taking the smart initiative, Alan. | 0:22:24 | 0:22:28 | |
I've seen your dishes, very intricate, very small. | 0:22:28 | 0:22:31 | |
I'm just going to cut this a bit smaller. | 0:22:31 | 0:22:34 | |
I'm seeing Colin changing things at the last minute. | 0:22:34 | 0:22:37 | |
That's a really dangerous thing to do because if he keeps changing stuff, | 0:22:37 | 0:22:40 | |
he's going to start doubting his own ability to deliver. | 0:22:40 | 0:22:43 | |
To his fish bowl, Colin adds shavings of white radish, | 0:22:43 | 0:22:47 | |
the unusual channel wrack seaweed, | 0:22:47 | 0:22:49 | |
his reduced portions of blackened halibut | 0:22:49 | 0:22:53 | |
and a hand-dived scallop to crown it all off. | 0:22:53 | 0:22:56 | |
Finally, he pours the celeriac broth into small jugs | 0:22:56 | 0:22:58 | |
to be served at the table. | 0:22:58 | 0:23:01 | |
-Is this your gold medal? -I hope so, yes. | 0:23:04 | 0:23:07 | |
Once you open that dish, | 0:23:07 | 0:23:08 | |
you're going to smell that lovely seaweed and ginger in there. | 0:23:08 | 0:23:12 | |
And the little pillow of halibut in squid ink. Alan, what do you think? | 0:23:12 | 0:23:16 | |
I love the presentation of it, it's cracking. Love it. | 0:23:16 | 0:23:20 | |
Will Colin's blackened halibut fish bowl dish deliver | 0:23:20 | 0:23:23 | |
breath-taking hits of flavour | 0:23:23 | 0:23:25 | |
and reflect the ambitions of our world class Olympians? | 0:23:25 | 0:23:28 | |
Just pour it all over, yeah. | 0:23:28 | 0:23:32 | |
Is this the dish you started out to produce? | 0:23:32 | 0:23:34 | |
I think so. You keep tweaking it and tweaking it. | 0:23:34 | 0:23:38 | |
I think you've got to stop at some point. | 0:23:38 | 0:23:40 | |
The flavours are all subtle. Um... | 0:23:40 | 0:23:45 | |
I'm liking the textures. | 0:23:45 | 0:23:48 | |
This is a much more modest dish in size than your starter with the... | 0:23:48 | 0:23:53 | |
I think so. I took on board what you said. | 0:23:53 | 0:23:56 | |
I think you have to. Constructive criticism. | 0:23:56 | 0:23:58 | |
It's more about flavour than size. | 0:24:00 | 0:24:03 | |
-Quite tricky to eat. -Yeah. | 0:24:03 | 0:24:05 | |
Cooking of the ingredients is impeccable. | 0:24:05 | 0:24:09 | |
-Squid ink on the fish is cracking. I like that. -Yeah. | 0:24:09 | 0:24:12 | |
And this very curious method of coating the halibut in squid ink? | 0:24:12 | 0:24:19 | |
I wanted you to see when you eat into the fish | 0:24:19 | 0:24:21 | |
because I've painted it with the squid ink, | 0:24:21 | 0:24:23 | |
when you cut in, there's the beautiful colour of the white fish. | 0:24:23 | 0:24:27 | |
The flavours are great. It's seasoned properly, but where has he pushed it? | 0:24:27 | 0:24:32 | |
I just wonder how you would feel if you didn't have that? | 0:24:32 | 0:24:35 | |
-You've got a bowl of soup. -The judges are looking for originality. | 0:24:35 | 0:24:40 | |
Do you think this dish has just that property? | 0:24:40 | 0:24:43 | |
I think all the ingredients I've brought together in this little fish bowl, | 0:24:43 | 0:24:47 | |
I think it is quite unique and quite ground-breaking. | 0:24:47 | 0:24:50 | |
I like to think so. | 0:24:50 | 0:24:51 | |
I'm very, very nervous about this score. | 0:24:51 | 0:24:53 | |
It's going to be make or break I think. | 0:24:53 | 0:24:55 | |
All three dishes tried and tested. | 0:24:57 | 0:24:59 | |
There's nothing the chefs can do but anxiously await Jeremy's verdict. | 0:24:59 | 0:25:04 | |
This dish is a pivotal point in the competition. | 0:25:04 | 0:25:08 | |
If I have a low score tonight, I'm going to be rocked a little bit. | 0:25:08 | 0:25:13 | |
It's important that I do pick up the points. I don't want to be behind. | 0:25:13 | 0:25:19 | |
-I don't want to play catch-up. -It's being back at school, really. | 0:25:19 | 0:25:22 | |
You know it's standing outside the headmaster's. It's... Very nervous, yeah. | 0:25:22 | 0:25:26 | |
Yesterday, Alan and Colin were jostling for the lead with | 0:25:26 | 0:25:30 | |
seven points apiece and Mark was limping behind on just five points. | 0:25:30 | 0:25:35 | |
Will today see a new victor on the scoreboard? | 0:25:35 | 0:25:38 | |
We'll start with Alan. Your mackerel, beetroot and horseradish and apple. | 0:25:45 | 0:25:50 | |
I cannot fault the execution. | 0:25:50 | 0:25:52 | |
I don't know anyone here who could have said they'd seen anything quite like it before. | 0:25:52 | 0:25:56 | |
A Willy Wonka-like delight of a dish. | 0:25:56 | 0:25:58 | |
I have got to ask - can you deliver that for 100 at a banquet? | 0:25:58 | 0:26:01 | |
Mark, your crab cannelloni with smoked cauliflower custard. | 0:26:03 | 0:26:09 | |
A lovely, really exciting idea. | 0:26:09 | 0:26:12 | |
I can see how you planned to do something different. | 0:26:12 | 0:26:15 | |
Then this curious choice of bought mayonnaise over homemade | 0:26:15 | 0:26:18 | |
which I find puzzling. | 0:26:18 | 0:26:20 | |
-All right, OK. -I can't quite get my head round that one. -OK. | 0:26:20 | 0:26:25 | |
But overall impression at the end of it was it was a very delightful, | 0:26:25 | 0:26:29 | |
but very modest crab cocktail. | 0:26:29 | 0:26:31 | |
And then, Colin, your fish bowl. | 0:26:34 | 0:26:37 | |
Poached halibut, again a very lovely idea. | 0:26:37 | 0:26:40 | |
I think each part beautifully executed. | 0:26:40 | 0:26:44 | |
Then this curious thing, a celeriac broth. | 0:26:44 | 0:26:47 | |
Not made with fish stock, but boiled with the scallops | 0:26:47 | 0:26:51 | |
to go slightly murky to be poured over rather coarsely chopped seaweed. | 0:26:51 | 0:26:56 | |
It didn't quite come together. | 0:26:56 | 0:26:59 | |
Mark, your crab cannelloni, | 0:27:02 | 0:27:04 | |
I'll award you six for that. | 0:27:04 | 0:27:07 | |
Colin, your fish bowl... | 0:27:11 | 0:27:12 | |
I'm going to award you also six out of ten. | 0:27:14 | 0:27:18 | |
Alan, an incredibly bold, startlingly innovative move. | 0:27:22 | 0:27:27 | |
I'd like to award you eight points out of ten. | 0:27:29 | 0:27:31 | |
-All right. Congratulations again. -Cheers, mate. | 0:27:33 | 0:27:35 | |
So, after day two, Alan's edging ahead with an overall score of 15. | 0:27:38 | 0:27:43 | |
Colin's hot on his heels with 13 and Mark's still trailing with 11. | 0:27:43 | 0:27:46 | |
Disappointed again. Scored quite low. | 0:27:48 | 0:27:52 | |
I knew coming in that I was up against tough competition. | 0:27:52 | 0:27:55 | |
I need to just come back and get on with it. | 0:27:55 | 0:27:57 | |
I'm not satisfied with eight. | 0:27:57 | 0:27:59 | |
I'll only be satisfied | 0:27:59 | 0:28:00 | |
when I'm at the final banquet cooking for the Olympic athletes. | 0:28:00 | 0:28:04 | |
It's only one point less than what I got for my starter, | 0:28:04 | 0:28:08 | |
so let's crack on and get on with the main course. | 0:28:08 | 0:28:10 | |
Tomorrow, it is the main course. | 0:28:10 | 0:28:13 | |
The pressure's on because there's only two points in it now. | 0:28:13 | 0:28:15 | |
This is where it all goes off. | 0:28:15 | 0:28:17 | |
And the front runner has two determined rivals. | 0:28:17 | 0:28:20 | |
They're young pretenders snapping at your heels. | 0:28:20 | 0:28:24 | |
Colin and Mark are hungry for points. | 0:28:24 | 0:28:26 | |
-Is this the two points that's going to overstep me? -To be honest, I'm hoping it'll be an extra three. | 0:28:26 | 0:28:31 | |
Oh, you... Fire! | 0:28:31 | 0:28:33 | |
Subtitles by Red Bee Media Ltd | 0:28:39 | 0:28:43 |