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The competition continues on Great British Menu. | 0:00:02 | 0:00:04 | |
-It's all right, it was meant to happen(!) -Really? | 0:00:04 | 0:00:08 | |
Three of the central region's finest chefs, | 0:00:08 | 0:00:10 | |
Daniel Clifford, Aktar Islam and Paul Foster, | 0:00:10 | 0:00:14 | |
are fighting for the chance to cook at once-in-a-lifetime Olympic feast. | 0:00:14 | 0:00:18 | |
Yesterday was a battle of the starters | 0:00:19 | 0:00:23 | |
that saw Daniel fly to the top of the leaderboard. | 0:00:23 | 0:00:25 | |
-I'm going to give you a nine out of ten. -Thank you very much. | 0:00:25 | 0:00:28 | |
But it was a completely different story for returning champion Aktar. | 0:00:28 | 0:00:31 | |
-Can I get another one of my legs, please? -What happened? -The other one popped slightly, that's all. | 0:00:31 | 0:00:36 | |
Today, it's the fish course and it's war between Aktar and Daniel. | 0:00:36 | 0:00:41 | |
You feel any pressure today? | 0:00:41 | 0:00:42 | |
-Obviously, you've got points to gain. -There is a lot of pressure. | 0:00:42 | 0:00:45 | |
I need to recreate the magic I had last year. It's going to be tough. | 0:00:45 | 0:00:49 | |
Some of us are going to sleep well, some of us are going to have nightmares. | 0:00:49 | 0:00:52 | |
Will Aktar's choice of ingredient be his downfall? | 0:00:52 | 0:00:56 | |
-It's that risk of smoking beautiful langoustine. -Too much. -Yeah. | 0:00:56 | 0:01:00 | |
-Definitely taking a risk on this one. -OK! | 0:01:00 | 0:01:03 | |
This year's challenge is to create ground-breaking food, | 0:01:15 | 0:01:19 | |
awe-inspiring dishes that reflect | 0:01:19 | 0:01:21 | |
the ambition of our record-breaking Olympians. | 0:01:21 | 0:01:23 | |
It's been really hard coming up with the dishes for the menu. | 0:01:23 | 0:01:26 | |
I've had to push myself. | 0:01:26 | 0:01:27 | |
Each chef has had to seek out something special for their menus - | 0:01:27 | 0:01:31 | |
ground-breaking techniques and ingredients worthy of champions. | 0:01:31 | 0:01:34 | |
Interesting. It's different, it's unique, | 0:01:34 | 0:01:36 | |
it stands up and I think it fits the challenge. | 0:01:36 | 0:01:38 | |
Former champion Glynn Purnell is expecting extraordinary things from them today. | 0:01:38 | 0:01:43 | |
What I don't want to see is the obvious. | 0:01:43 | 0:01:45 | |
I don't want to see simple combinations. | 0:01:45 | 0:01:47 | |
I want to see different ingredients, different textures. | 0:01:47 | 0:01:51 | |
I want to see creativity worthy of a gold medal. | 0:01:51 | 0:01:54 | |
After yesterday's scores, the pressure is on, | 0:01:54 | 0:01:57 | |
especially for Aktar, one of last year's winners, | 0:01:57 | 0:01:59 | |
who is trailing behind with just five. | 0:01:59 | 0:02:02 | |
How do you feel? | 0:02:02 | 0:02:04 | |
Yeah, obviously I'm reminded by the board. I came in last. | 0:02:04 | 0:02:10 | |
-I think it's daunting now. -I'm trying to block it out, actually! | 0:02:10 | 0:02:14 | |
First up is Daniel Clifford, an award-winning chef | 0:02:14 | 0:02:17 | |
with two Michelin stars who's tried and failed here twice before. | 0:02:17 | 0:02:21 | |
He flew out of the blocks yesterday | 0:02:21 | 0:02:23 | |
with an impressive nine for his risky starter. | 0:02:23 | 0:02:26 | |
I am first the moment, but that means nothing | 0:02:26 | 0:02:28 | |
until I've got that last baton in my hand and I'm running to the finish line. | 0:02:28 | 0:02:32 | |
I've got, er... I could trip and fall over. | 0:02:32 | 0:02:35 | |
So, Daniel, fish today, fantastic starter yesterday. You can't dip. | 0:02:37 | 0:02:42 | |
-No. -What's going to blow me away this time? | 0:02:42 | 0:02:44 | |
I've got some beautiful mullet. | 0:02:44 | 0:02:47 | |
I'm going to stuff them with confit lemon and some Iberico ham. | 0:02:47 | 0:02:49 | |
Very Mediterranean - roasted artichokes. This is what I'll roll the mullet in. | 0:02:49 | 0:02:54 | |
-What's that? -Airbag. -Airbag? | 0:02:54 | 0:02:57 | |
It's pork skin, dehydrated. | 0:02:57 | 0:02:59 | |
So when you cook anything in an oil, it puffs up like a crackling, | 0:02:59 | 0:03:02 | |
-but it's full of air. -OK. | 0:03:02 | 0:03:05 | |
Then the meat glue, what it does is you open the mullet up, | 0:03:05 | 0:03:09 | |
then you stuff the mullet and glue it back together. | 0:03:09 | 0:03:12 | |
You'll cut into the fish and have a little surprise inside. | 0:03:12 | 0:03:15 | |
-Technically, it's pushing the boundaries. -Totally. | 0:03:15 | 0:03:18 | |
This has taken me out of my comfort zone. | 0:03:18 | 0:03:20 | |
But I think the dish is going to work. | 0:03:20 | 0:03:24 | |
Daniel is going for gold again, | 0:03:24 | 0:03:26 | |
stuffing fiddly red mullet with lots of strong flavours | 0:03:26 | 0:03:29 | |
and pushing the boundaries with revolutionary techniques. | 0:03:29 | 0:03:32 | |
Daniel's using Airbag, a ground-breaking ingredient. | 0:03:32 | 0:03:35 | |
There's only a handful of chefs who have even heard of it. | 0:03:35 | 0:03:38 | |
But the dish as a whole, there are lots of strong flavours. | 0:03:38 | 0:03:40 | |
I'm worried it will overpower the fish. | 0:03:40 | 0:03:42 | |
In second place is new kid on the block Paul Foster, | 0:03:42 | 0:03:46 | |
a rising star, whose daring starter gained seven yesterday - | 0:03:46 | 0:03:49 | |
a score he thinks he can better today. | 0:03:49 | 0:03:52 | |
I'm really excited about the fish course. | 0:03:52 | 0:03:54 | |
I've got a dish I'm really happy with. | 0:03:54 | 0:03:56 | |
For me, it ticks all the boxes with the challenge. | 0:03:56 | 0:03:58 | |
Hopefully, Glynn will like it, too. | 0:03:58 | 0:04:00 | |
So what extraordinary, breathtaking fish dish are you going to show us? | 0:04:02 | 0:04:07 | |
There's a beautifully poached common ray, with sea vegetables, | 0:04:07 | 0:04:13 | |
wood sorrel, pea mousse and raw peas and crispy chicken skin. | 0:04:13 | 0:04:16 | |
-You've got some. -Some chicken skin. | 0:04:16 | 0:04:18 | |
Scrape it down, get rid of any excess meat. | 0:04:18 | 0:04:20 | |
Bake them in the oven till they're crispy, nice and salty, | 0:04:20 | 0:04:23 | |
to contrast against the soft fish. So soft against crispy, salty. | 0:04:23 | 0:04:27 | |
The ray, I'll take off the bone, brine it to season it and firm it up. | 0:04:27 | 0:04:31 | |
Cook it in the water bath to its optimum temperature | 0:04:31 | 0:04:34 | |
and break down those fibres into noodles | 0:04:34 | 0:04:36 | |
and I've got some lovely foraged vegetables. | 0:04:36 | 0:04:39 | |
I've got this, which is sea aster. | 0:04:39 | 0:04:42 | |
Got a lovely acidity, slightly metallic. | 0:04:42 | 0:04:44 | |
Would you say that this dish has ever been seen before? | 0:04:44 | 0:04:48 | |
No, not at all, I'd say. It's very unique. | 0:04:48 | 0:04:50 | |
Just presented in a way that will stand out. | 0:04:50 | 0:04:54 | |
-Do you think you could reach the dizzy heights of 9/10? -HE LAUGHS | 0:04:54 | 0:04:59 | |
I hope so, that's the man I'm aiming for. | 0:04:59 | 0:05:01 | |
Yeah. OK. | 0:05:01 | 0:05:03 | |
Paul's come in all guns blazing with his radical ray dish | 0:05:03 | 0:05:06 | |
with crispy chicken skin and unusual foraged sea vegetables. | 0:05:06 | 0:05:11 | |
Paul's serving his ray just cooked, | 0:05:11 | 0:05:13 | |
so I'm interested to see how that turns out. | 0:05:13 | 0:05:16 | |
Also, with the foraged ingredients and crispy chicken skin, | 0:05:16 | 0:05:19 | |
what does that bring to the dish? | 0:05:19 | 0:05:20 | |
Is it going to kill off the flavour of the fish? | 0:05:20 | 0:05:23 | |
In third place it's self-taught Aktar Islam, | 0:05:23 | 0:05:26 | |
last year's fish course champion, who cracked under the pressure yesterday. | 0:05:26 | 0:05:30 | |
I knew it would be tough, but I didn't know it was going to be this tough. | 0:05:30 | 0:05:34 | |
I need to pick up some scores. I need to put myself back in the game. | 0:05:34 | 0:05:39 | |
-What's the name of the dish? -Pickled mackerel, smoked langoustine, | 0:05:39 | 0:05:43 | |
tomato chutney, cucumber and sorrel. | 0:05:43 | 0:05:46 | |
Lots of sharp flavours to go with the oily mackerel. | 0:05:46 | 0:05:49 | |
Talk us through the langoustine. You have had them smoked? | 0:05:49 | 0:05:53 | |
I'm working with a chap in Scotland. | 0:05:53 | 0:05:55 | |
And the smoking process really works well with langoustine. | 0:05:55 | 0:06:00 | |
That, deep-fried, is utterly amazing. | 0:06:00 | 0:06:02 | |
You think this dish is ground-breaking, | 0:06:02 | 0:06:05 | |
is it pushing the boundaries? | 0:06:05 | 0:06:06 | |
I certainly feel it really is pushing the boundaries. | 0:06:06 | 0:06:10 | |
There's strong, vibrant flavours. The starter, I kept it mellow, but I'm back in there. | 0:06:10 | 0:06:15 | |
-You're going for it? -Yeah. | 0:06:15 | 0:06:16 | |
Let's face it, there are two spaces for Friday. Only two spaces. | 0:06:16 | 0:06:20 | |
Stop loving up and glove up. Yeah? | 0:06:20 | 0:06:22 | |
Try and fight for your place in the final. See you in a bit. | 0:06:22 | 0:06:25 | |
Aktar is daring to use Indian spices on two very British ingredients, | 0:06:25 | 0:06:31 | |
serving pickled mackerel with specially smoked langoustine. | 0:06:31 | 0:06:34 | |
I'm slightly concerned about the smoked langoustine. | 0:06:34 | 0:06:37 | |
Smoking such a delicate shellfish, there is a risk element. | 0:06:37 | 0:06:40 | |
Whether it will overpower the fish itself. | 0:06:40 | 0:06:42 | |
We ask them to push the boundaries and that don't come without a risk. | 0:06:42 | 0:06:46 | |
Cooking under way, all three chefs get to work on their Olympic-inspired fish courses, | 0:06:53 | 0:06:59 | |
each of them desperate to push out in front, | 0:06:59 | 0:07:01 | |
or, in Aktar's case, catch up with rival and scoreboard leader Daniel. | 0:07:01 | 0:07:06 | |
Are you feeling any pressure today? You've got points to gain. | 0:07:06 | 0:07:10 | |
Yeah, there is a lot of pressure. | 0:07:10 | 0:07:14 | |
I need to try to recreate the magic I had last year. | 0:07:14 | 0:07:16 | |
-It's going to be tough. -And you got a nine last year. | 0:07:16 | 0:07:19 | |
I did get a nine last year. | 0:07:19 | 0:07:22 | |
What do you reckon? Nine again? | 0:07:23 | 0:07:26 | |
Nine, ten, both sound good. Ten sounds better. | 0:07:26 | 0:07:29 | |
It's Glynn who will be dishing out the points later, | 0:07:29 | 0:07:31 | |
and Aktar failed to impress yesterday. | 0:07:31 | 0:07:34 | |
Aktar was sloppy. | 0:07:34 | 0:07:36 | |
He forgot to put things on a plate, | 0:07:36 | 0:07:37 | |
let the other guys put pressure on him and he buckled a little bit, | 0:07:37 | 0:07:41 | |
which is disappointing, because I know he is better than that. | 0:07:41 | 0:07:45 | |
Aktar is fighting back with big flavours, | 0:07:45 | 0:07:48 | |
making a spicy red paste to go with his pickled mackerel. | 0:07:48 | 0:07:52 | |
He's desperate to know what he's up against with Daniel. | 0:07:52 | 0:07:55 | |
-Daniel, what have we got going on there? -Filleting the mullet. | 0:07:55 | 0:07:59 | |
-Mullet, potatoes. -Potatoes is turning into a Parmesan puree. | 0:07:59 | 0:08:04 | |
The mullet is cooked with Airbag, which is basically dried pork skin. | 0:08:04 | 0:08:08 | |
-So it turns into a nice crackling. -A lot going on? -Quite a bit. | 0:08:08 | 0:08:11 | |
It's everything I love about the Mediterranean on a plate. | 0:08:11 | 0:08:16 | |
-What are we up to? -I'm just gluing the fillets together. | 0:08:16 | 0:08:19 | |
The idea is you are not going to see the mullet's been stuffed. | 0:08:19 | 0:08:23 | |
I've stuffed them with the Iberico, confit lemon and sea purslane. | 0:08:23 | 0:08:28 | |
So it's a bit of a surprise. | 0:08:28 | 0:08:30 | |
The difficulty Daniel could have with the dish is balance. | 0:08:30 | 0:08:34 | |
There's ham, the olives, the Parmesan. | 0:08:34 | 0:08:36 | |
There are a lot of salty elements going on there. | 0:08:36 | 0:08:38 | |
I've pushed the boundaries, I've done things that other people might not have done. | 0:08:38 | 0:08:43 | |
I want my kids to be proud. Winning will be everything to them. | 0:08:43 | 0:08:45 | |
I've got five, so it's a lot of kisses when I get home if I win. | 0:08:45 | 0:08:51 | |
Daniel is not the only one with a lot to lose. | 0:08:51 | 0:08:53 | |
Aktar is spicing his pickled mackerel with a potent red chilli paste | 0:08:53 | 0:08:58 | |
and serving it alongside risky smoked langoustine, | 0:08:58 | 0:09:01 | |
which he's had smoked especially for the competition. | 0:09:01 | 0:09:04 | |
Aktar, what stage are we at? | 0:09:04 | 0:09:07 | |
Getting the spices together for the batter for the langoustine. | 0:09:07 | 0:09:09 | |
Because it's a new product, it's not one I've had much time to play around with. | 0:09:09 | 0:09:14 | |
But I know it's good. I've tried it, I really love it. | 0:09:14 | 0:09:17 | |
-There is the risk of smoking beautiful langoustine. -Too much. | 0:09:17 | 0:09:22 | |
But, at the end of the day, with boundary-pushing dishes, you have to take risks. | 0:09:22 | 0:09:26 | |
I'm definitely taking a risk on this one. | 0:09:26 | 0:09:29 | |
Smoked langoustine, very new product, | 0:09:30 | 0:09:33 | |
it's not something a lot of people would've tasted. | 0:09:33 | 0:09:35 | |
I hope to win points with that. | 0:09:35 | 0:09:36 | |
New boy Paul has his eye on the prize, too, | 0:09:36 | 0:09:40 | |
and showed what he was capable of yesterday. | 0:09:40 | 0:09:42 | |
He's convinced his unusual ray dish with foraged herbs and sea vegetables is the one to beat. | 0:09:42 | 0:09:46 | |
-So this is your favourite dish? -Absolutely. | 0:09:46 | 0:09:51 | |
It's British, natural, under-manipulated. | 0:09:51 | 0:09:53 | |
Did you go out and look for the herbs yourself? | 0:09:53 | 0:09:56 | |
I do a lot of foraging myself. A lot of hedgerow foraging. | 0:09:56 | 0:09:59 | |
I'm not going to tell you where, | 0:09:59 | 0:10:00 | |
because I don't want to reveal my secrets. | 0:10:00 | 0:10:03 | |
He's serving his foraged sea vegetables with common ray. | 0:10:03 | 0:10:07 | |
-What are we doing now? -This is the ray. | 0:10:07 | 0:10:10 | |
See how amazing that meat is? | 0:10:10 | 0:10:12 | |
Once that is brined and poached, these will flake off individually. | 0:10:12 | 0:10:16 | |
I will pull them off and they will be as opaque and translucent as they are there. | 0:10:16 | 0:10:21 | |
Is this dish served hot-hot or more of a room temperature? | 0:10:21 | 0:10:26 | |
More of a room temperature. It has got an amazing mouth feel like that. | 0:10:26 | 0:10:31 | |
That is where the brining comes in. Once you start taking it too far, | 0:10:31 | 0:10:34 | |
-it will start coagulating. -Absolutely. | 0:10:34 | 0:10:37 | |
The white protein comes out. | 0:10:37 | 0:10:39 | |
The brining helps because it's cooked at such a low temperature it kills the bacteria. | 0:10:39 | 0:10:44 | |
Paul wants to serve his ray lukewarm and just cooked. | 0:10:44 | 0:10:47 | |
It's crucial the timing and temperature of the water bath | 0:10:47 | 0:10:50 | |
is bang on, otherwise he will be disappointed, and so will I. | 0:10:50 | 0:10:54 | |
I've got no worries with this dish. I'm using a very under-used fish, | 0:10:54 | 0:10:58 | |
doing something unusual with it and foraged ingredients, | 0:10:58 | 0:11:01 | |
trying to create something people haven't had before. | 0:11:01 | 0:11:03 | |
Doing well in this year's Great British Menu is important for me | 0:11:03 | 0:11:07 | |
and for my family and friends, everyone is rooting for me. | 0:11:07 | 0:11:11 | |
Paul is used to foraging for wild ingredients in the fields | 0:11:11 | 0:11:14 | |
near his restaurant, but to meet this year's ground-breaking Olympic brief, | 0:11:14 | 0:11:19 | |
he decided to take a trip to the salt marshes near Lowestoft | 0:11:19 | 0:11:22 | |
to seek advice from experienced forager Marcus Harrison. | 0:11:22 | 0:11:26 | |
-Hi, Paul, how are you? -Marcus, good to meet you. | 0:11:26 | 0:11:28 | |
I want to find sea vegetables that will take the dish to the next level. | 0:11:28 | 0:11:32 | |
We'll find something for you. | 0:11:32 | 0:11:34 | |
Cooking is my life and my biggest passion. | 0:11:34 | 0:11:37 | |
I'm inspired to create dishes when I go out walking and I see different ingredients. | 0:11:37 | 0:11:42 | |
I'm thinking what unique things I can do with them. | 0:11:42 | 0:11:44 | |
There's some sea aster here. There are some young leaves here. | 0:11:44 | 0:11:49 | |
They're amazing. I like the small, delicate leaves. | 0:11:49 | 0:11:52 | |
They are nice and salty. A nice bit of acidity to them, as well. | 0:11:52 | 0:11:55 | |
My food philosophy is about thinking outside the box | 0:11:55 | 0:11:59 | |
and creating something gastronomic with something humble. | 0:11:59 | 0:12:02 | |
Trying to make them into some special. | 0:12:02 | 0:12:04 | |
We've got some sea beet somewhere. That's it there. | 0:12:04 | 0:12:08 | |
Wow, this is stunning. Sea beet. There is enough now to have a taste. | 0:12:08 | 0:12:11 | |
A nice bite to it, like cabbage. It's got a lovely saltiness to it. | 0:12:11 | 0:12:16 | |
It's like self-seasoning the dish, which is fantastic. | 0:12:16 | 0:12:18 | |
I don't think many others will use this, if anyone. | 0:12:18 | 0:12:21 | |
Beautiful, bright leaves will be perfect to serve to Olympians. | 0:12:21 | 0:12:24 | |
To be sure, Paul cooks up a version of his dish with that all-important chicken skin | 0:12:25 | 0:12:30 | |
and his new foraged ingredients | 0:12:30 | 0:12:33 | |
to see if they live up to those awe-inspiring Olympic standards. | 0:12:33 | 0:12:36 | |
So, Marcus, this is the sea vegetables we foraged. | 0:12:36 | 0:12:39 | |
I've got a bit of pea mousse, which is nice and sweet, | 0:12:39 | 0:12:41 | |
so it should contrast against the saltiness, | 0:12:41 | 0:12:44 | |
and some chicken skin for some texture as well. | 0:12:44 | 0:12:47 | |
So have a taste, give me your honest opinion. | 0:12:47 | 0:12:50 | |
-That's stunning. -Thank you. -Brilliant. -I'm glad you're a fan. | 0:12:52 | 0:12:56 | |
It's different, unique. It stands up. I think it fits the challenge. | 0:12:56 | 0:12:59 | |
It's going to be a winner. | 0:12:59 | 0:13:01 | |
For me to cook for the amazing athletes Britain has produced | 0:13:01 | 0:13:04 | |
would be an amazing moment in my career. | 0:13:04 | 0:13:06 | |
It is so important for me that I push as hard as I can | 0:13:06 | 0:13:09 | |
and make it all the way to the final banquet. | 0:13:09 | 0:13:12 | |
-Good luck. -Brilliant, thank you. | 0:13:12 | 0:13:14 | |
Back in the kitchen, the pressure is on, | 0:13:18 | 0:13:21 | |
especially for returning fish course champion Aktar, | 0:13:21 | 0:13:23 | |
who's currently in last place, two points behind Paul. | 0:13:23 | 0:13:27 | |
-It's all right, it was meant to happen(!) -Really?! | 0:13:29 | 0:13:32 | |
You've got some points to catch up on Paul, haven't you? | 0:13:32 | 0:13:34 | |
I've got a couple to make up here, so let's see what happens. | 0:13:34 | 0:13:39 | |
It's going to be tough. I want to be at the banquet again. | 0:13:39 | 0:13:42 | |
I was so proud to be able to take my city to the banquet. | 0:13:42 | 0:13:45 | |
I think Glynn was so proud, as well. | 0:13:45 | 0:13:47 | |
It's about getting points and getting back in that game. | 0:13:47 | 0:13:49 | |
Hanging on to my lead is important, because that keeps me in that top two. | 0:13:49 | 0:13:53 | |
I want to be biting at Daniel's heels and keeping Aktar at bay. | 0:13:53 | 0:13:57 | |
I think everyone's a bit on edge and wants to get this course done. | 0:13:57 | 0:14:00 | |
Sorry, chef, sorry! | 0:14:00 | 0:14:04 | |
Oh! Bit of drama there! | 0:14:04 | 0:14:06 | |
Did he just try and nut Paul? | 0:14:08 | 0:14:09 | |
Right, it seems really tense in here, to be honest with you. | 0:14:11 | 0:14:13 | |
No-one seems to be saying much. | 0:14:13 | 0:14:16 | |
-No-one seems to be... -Sure it's not the heat coming from that chilli? | 0:14:16 | 0:14:19 | |
Have you got a bit of spice going on, Aktar? | 0:14:20 | 0:14:22 | |
-Yeah, there's a lot of spice going on. -And this is the batter, yeah? | 0:14:22 | 0:14:26 | |
A lot of that heat, once it's fried, | 0:14:29 | 0:14:32 | |
you'll lose that heat from the chilli. | 0:14:32 | 0:14:34 | |
-That will mellow out. -Daniel, do you want to try this? | 0:14:34 | 0:14:36 | |
-You're looking like you've just... -No. I've just tried it. | 0:14:36 | 0:14:40 | |
Is this going with the smoked langoustine? | 0:14:40 | 0:14:42 | |
Yeah, so there's no seasoning in it. | 0:14:42 | 0:14:44 | |
Just lots of lime juice and a few spices. | 0:14:44 | 0:14:46 | |
-Once you fry it off, you'll lose a lot of that heat. -Yeah, but now... | 0:14:48 | 0:14:51 | |
-Right now, you're not. -Yeah! | 0:14:51 | 0:14:54 | |
I'm concerned that he's putting a smoked langoustine in a very powerful batter. | 0:14:54 | 0:14:58 | |
But he's the master of the spice. I'm not. | 0:14:58 | 0:15:00 | |
It could be absolutely fantastic. | 0:15:00 | 0:15:02 | |
He's the king of fish and he won it last year. | 0:15:02 | 0:15:04 | |
That batter could either win him the crown | 0:15:04 | 0:15:08 | |
or it could knock him out of the competition at this stage. | 0:15:08 | 0:15:11 | |
It'll be interesting to see the heat once it's cooked. | 0:15:11 | 0:15:13 | |
Paul's ray is ready to come out of the water bath. | 0:15:15 | 0:15:19 | |
It's been in there for exactly ten minutes | 0:15:19 | 0:15:21 | |
at no more than 48 degrees. | 0:15:21 | 0:15:23 | |
What's happening now then, Paul? | 0:15:23 | 0:15:25 | |
This is the ray. You can see how beautifully it's cooked. | 0:15:25 | 0:15:28 | |
Just translucent and moist, opaque. | 0:15:28 | 0:15:30 | |
This is how it's going to be. I'm just going to dress it | 0:15:30 | 0:15:33 | |
with chicken stock, soy dressing to bring the flavour out and give it that oomph. | 0:15:33 | 0:15:37 | |
-Confident with this dish? -I am, yeah. -Yeah? | 0:15:37 | 0:15:40 | |
Yeah. I'm a big fan of this dish. | 0:15:40 | 0:15:43 | |
Paul's managed not to overcook his ray. | 0:15:43 | 0:15:45 | |
I'm not sure how the warm | 0:15:45 | 0:15:47 | |
fish noodles will go down with our Olympic guests. | 0:15:47 | 0:15:49 | |
The ray's not the only unusual texture on Paul's plate. | 0:15:49 | 0:15:52 | |
He's using roast chicken skin to add saltiness and crunch, | 0:15:52 | 0:15:55 | |
a strategy Daniel's using too | 0:15:55 | 0:15:58 | |
by adding dried pork skin to his red mullet. | 0:15:58 | 0:16:01 | |
Two of our chefs are using meat on their dishes. | 0:16:01 | 0:16:04 | |
But this is a fish course | 0:16:04 | 0:16:05 | |
and I'm worried that it could be overpowering. | 0:16:05 | 0:16:07 | |
Returning champion Aktar is first to plate up. | 0:16:09 | 0:16:12 | |
Notorious for his bad timekeeping, | 0:16:12 | 0:16:14 | |
he only just made it to the pass in time yesterday. | 0:16:14 | 0:16:18 | |
How long have you got left, chef? | 0:16:18 | 0:16:20 | |
Final stages, really, just plating up. | 0:16:20 | 0:16:23 | |
I've got to pan fry the mackerel, deep-fry the langoustine. | 0:16:23 | 0:16:26 | |
So in time, how long? | 0:16:26 | 0:16:28 | |
-20 minutes? -20 minutes. | 0:16:28 | 0:16:31 | |
21 at a push. | 0:16:31 | 0:16:32 | |
I did flap a bit towards the end of the starter. | 0:16:32 | 0:16:36 | |
This course, I'm going to make sure I don't do that again. | 0:16:36 | 0:16:39 | |
I'm just trying to carry on with my prep as quick as possible, | 0:16:39 | 0:16:42 | |
just so I'm ready at that pass. | 0:16:42 | 0:16:44 | |
With the clock ticking, he deep-fries his smoked langoustine | 0:16:44 | 0:16:47 | |
in its spicy batter, | 0:16:47 | 0:16:48 | |
gets his pickled mackerel on to fry and sets about creating his dish, | 0:16:48 | 0:16:52 | |
placing the mackerel next to his spicy red paste | 0:16:52 | 0:16:54 | |
before dotting the plate with sauce. | 0:16:54 | 0:16:57 | |
What's the sauce, chef? | 0:16:57 | 0:16:59 | |
Just an infused coconut milk. | 0:16:59 | 0:17:01 | |
Then it's on with the langoustine | 0:17:02 | 0:17:04 | |
and some vibrant herbs and flowers for garnish. | 0:17:04 | 0:17:06 | |
-The old tweezers. -Surgery. | 0:17:09 | 0:17:11 | |
You'll have time for tweezers in the banquet, doing 100 plates? | 0:17:11 | 0:17:14 | |
I think so. It makes it a lot easier, I think. | 0:17:14 | 0:17:18 | |
In my opinion, anyway. | 0:17:18 | 0:17:19 | |
So, early on the pass? | 0:17:24 | 0:17:26 | |
-First! -Miracles! | 0:17:26 | 0:17:29 | |
So, last year, fish got all the way to the final. | 0:17:29 | 0:17:31 | |
Is this strong enough to go all the way? | 0:17:31 | 0:17:34 | |
I hope so. Lots of strong flavours in there. | 0:17:34 | 0:17:37 | |
It's colourful enough. | 0:17:37 | 0:17:38 | |
I'm sure if it's put in front of anyone, it'll make them smile. | 0:17:38 | 0:17:41 | |
-So, gold medal? -Yeah! -Yeah? Come on, let's go and taste it. | 0:17:41 | 0:17:45 | |
-Come on, grab one of them. -Cheers. -Enjoy, lads. | 0:17:45 | 0:17:48 | |
Will Aktar's mackerel dish deliver those vital points | 0:17:48 | 0:17:51 | |
and set him on the path to Olympic glory for the second year running? | 0:17:51 | 0:17:54 | |
-Looks inviting, doesn't it? -Yeah, it does. -It looks exciting and fresh. | 0:17:54 | 0:17:58 | |
There's a lot going on, in terms of plating up. | 0:17:58 | 0:18:00 | |
A lot of things to dress at the last minute. | 0:18:00 | 0:18:03 | |
-Could you do that for 100 people? -I think so. | 0:18:03 | 0:18:06 | |
-Bit of practice, I'll be all right! -Lots of flavours, lots going on. | 0:18:06 | 0:18:09 | |
-Can you taste mackerel or not? -It's not the most prominent thing. | 0:18:09 | 0:18:12 | |
I think the most prominent thing on the plate is the smokiness of the langoes. | 0:18:12 | 0:18:16 | |
Are you happy with the smokiness of the langoustine? | 0:18:16 | 0:18:20 | |
Yeah, I mean, if it was to go any further I'd speak with | 0:18:20 | 0:18:23 | |
the smokehouse and adjust the process, because it's something | 0:18:23 | 0:18:25 | |
that I've just come across and they're working on as well. | 0:18:25 | 0:18:29 | |
It really is groundbreaking, moving things forward. | 0:18:29 | 0:18:31 | |
Are you happy with the temperature of the red paste? | 0:18:31 | 0:18:34 | |
Are you confident it's not going to kill the fish? | 0:18:34 | 0:18:37 | |
I, personally, feel it works well with that oiliness of the mackerel. | 0:18:37 | 0:18:41 | |
You need something to balance that out, otherwise, | 0:18:41 | 0:18:44 | |
I think the mackerel flavour can be too strong. | 0:18:44 | 0:18:47 | |
I'm not getting a massive fish flavour. | 0:18:47 | 0:18:49 | |
-I'm getting heat in my mouth. I don't know if you are. -Yeah. | 0:18:49 | 0:18:53 | |
Heat, spices and then smoky. | 0:18:53 | 0:18:56 | |
For me, it's overpowered by spice. | 0:18:56 | 0:18:57 | |
Do you think it's groundbreaking enough? | 0:18:57 | 0:19:00 | |
Yeah, I think this is going to get me back into it, fingers crossed. | 0:19:00 | 0:19:03 | |
Does this dish scare you? | 0:19:03 | 0:19:04 | |
Not so much, no. | 0:19:06 | 0:19:07 | |
All the ingredients were perfect. Totally happy with it. | 0:19:09 | 0:19:11 | |
So, yes, I'm hoping this is the one that puts me back in the game. | 0:19:11 | 0:19:14 | |
Back in the kitchen, Paul's baked his chicken skin | 0:19:16 | 0:19:19 | |
and has everything ready to start plating up. | 0:19:19 | 0:19:22 | |
He darts his plate with lemon puree and gingerly piles on | 0:19:22 | 0:19:25 | |
his just-cooked ray, under the watchful eye of rival Aktar. | 0:19:25 | 0:19:28 | |
Is it a cold fish dish? | 0:19:28 | 0:19:31 | |
Just above room temperature, really. Just cooked 48 degrees | 0:19:31 | 0:19:33 | |
for ten minutes, so it's just, just cooked. | 0:19:33 | 0:19:35 | |
He then squeezes on some vibrant pea puree, carefully places | 0:19:35 | 0:19:39 | |
his foraged herbs and sea vegetables | 0:19:39 | 0:19:41 | |
and tops it off with that crispy chicken skin. | 0:19:41 | 0:19:43 | |
Come on, Paul. Let's have it. | 0:19:43 | 0:19:46 | |
Happy with how it's turned out? | 0:19:49 | 0:19:51 | |
I'm very happy with it. Very happy. | 0:19:51 | 0:19:53 | |
OK, then, I want to go and taste it. Shall we go and taste it? | 0:19:53 | 0:19:56 | |
OK, cool, let's go. | 0:19:56 | 0:19:58 | |
Is Paul's unusual just-cooked ray groundbreaking enough for the Olympic feast? | 0:19:58 | 0:20:03 | |
So are you confident, do you feel happy with the way the fish is cooked? | 0:20:03 | 0:20:06 | |
Would some people perceive it as undercooked or...? | 0:20:06 | 0:20:09 | |
There is a possibility of that | 0:20:09 | 0:20:10 | |
but it's cooked to perfection as far as I'm concerned. | 0:20:10 | 0:20:14 | |
-I've never had ray cooked like this, I normally cook it a little further. -Yep. | 0:20:15 | 0:20:19 | |
As a for the foraging, would each individual foraged item | 0:20:19 | 0:20:23 | |
really add to the dish, really sort of lift the ray? | 0:20:23 | 0:20:26 | |
It does, yeah, and I love taking products that are either | 0:20:26 | 0:20:29 | |
underused or humble, making them special | 0:20:29 | 0:20:30 | |
and making people think, "Wow! You can do that with these | 0:20:30 | 0:20:33 | |
"vegetables that grow in salt marshes by the beach." | 0:20:33 | 0:20:36 | |
I love the colours, it's very vibrant and there's lots of greens. | 0:20:36 | 0:20:39 | |
Greens to me mean fresh. | 0:20:39 | 0:20:41 | |
The chicken skin was quite a different twist with | 0:20:41 | 0:20:44 | |
a piece of fish. How is that adding to the ray? | 0:20:44 | 0:20:47 | |
Well, you've got that beautiful, soft ray | 0:20:47 | 0:20:50 | |
and then you've got the sweetness of the pea. | 0:20:50 | 0:20:52 | |
To contrast that you need some crunch and some saltiness. | 0:20:52 | 0:20:55 | |
With the chicken skin you get that. | 0:20:55 | 0:20:57 | |
It's much more meatier than I thought it was going to be. | 0:20:59 | 0:21:01 | |
Do you get a fishy flavour or not? | 0:21:01 | 0:21:03 | |
-Hmm, not much. -No. | 0:21:03 | 0:21:04 | |
I think that chicken skin's nice and crispy... | 0:21:04 | 0:21:07 | |
-But it's overpowering the dish. -You think this is the gold medal? | 0:21:07 | 0:21:10 | |
This is going to boost them points up? | 0:21:10 | 0:21:13 | |
For me, perfect spring dish for a banquet. | 0:21:13 | 0:21:16 | |
Is this your comfort zone or are you pushing yourself? | 0:21:16 | 0:21:19 | |
-Yeah, this for me is really trying to push it out there and do something unique. -OK. | 0:21:19 | 0:21:23 | |
Wow, that was hard. | 0:21:26 | 0:21:27 | |
Very hard work, but I'm happy with it. | 0:21:27 | 0:21:30 | |
Very happy with it. | 0:21:30 | 0:21:31 | |
And again, Glynn wouldn't give anything away. | 0:21:31 | 0:21:33 | |
I looked him directly in the eye, trying to get a little glimpse, | 0:21:33 | 0:21:36 | |
but he's got his poker face on today. | 0:21:36 | 0:21:40 | |
Last but not least, it's Daniel's stuffed mullet. | 0:21:40 | 0:21:42 | |
He quickly pan-fries it and gets it into the oven to puff up | 0:21:42 | 0:21:45 | |
its revolutionary pork crackling coating. | 0:21:45 | 0:21:48 | |
He starts building his dish under close scrutiny from his rivals. | 0:21:48 | 0:21:51 | |
What is that, Daniel? | 0:21:51 | 0:21:53 | |
-That's Parmesan puree. -Can we try a little bit? -Yeah. | 0:21:53 | 0:21:56 | |
It's got some impact, that, hasn't it? It's nice. | 0:21:58 | 0:22:01 | |
He places his baby artichokes, cubes of sherry vinegar jelly, | 0:22:01 | 0:22:04 | |
slices of lemon, Iberico ham and salty olive puree | 0:22:04 | 0:22:07 | |
and finishes it all off with his crispy stuffed mullet. | 0:22:07 | 0:22:10 | |
-Happy with that? -Yeah, very. | 0:22:20 | 0:22:22 | |
I don't know about you, but I want to dive in, | 0:22:22 | 0:22:24 | |
-so we'll leave you with that one and we'll go this way. -Brilliant. | 0:22:24 | 0:22:27 | |
Does Daniel's radical stuffed mullet reflect | 0:22:27 | 0:22:30 | |
the ambitions of our world-class Olympians? | 0:22:30 | 0:22:33 | |
-KNOCKING ON CRISPY SHELL: -Are you happy with that texture? | 0:22:33 | 0:22:36 | |
Yeah, it's exactly how it should be. | 0:22:36 | 0:22:38 | |
Maybe, slightly, the fish is a little bit over. | 0:22:38 | 0:22:41 | |
I would've taken it out of the oven 30 seconds earlier. | 0:22:41 | 0:22:45 | |
Looks stunning. | 0:22:45 | 0:22:46 | |
Yep, Mediterranean, you can definitely see where that is. | 0:22:46 | 0:22:49 | |
-It's got the Iberico ham, that's olive. -Yep. -Artichoke. | 0:22:49 | 0:22:52 | |
Are you confident that such a mix of bold flavours | 0:22:52 | 0:22:56 | |
are working on the plate? | 0:22:56 | 0:22:58 | |
-Yeah, I'm happy with it. -OK. | 0:22:58 | 0:23:00 | |
I've still got that flavour of red mullet in my mouth, | 0:23:00 | 0:23:02 | |
and I believe THAT is the crucial part of a fish dish. | 0:23:02 | 0:23:05 | |
You've got salty ham, salty olive, salty sea vegetables | 0:23:05 | 0:23:09 | |
and salty Parmesan. | 0:23:09 | 0:23:11 | |
It's very easy to overpower. | 0:23:11 | 0:23:12 | |
I don't think it needs the ham in the fish. | 0:23:12 | 0:23:14 | |
I sort of mirror your comments here, | 0:23:14 | 0:23:16 | |
I'd probably do away with the ham inside. | 0:23:16 | 0:23:18 | |
-Yeah. -Cos you've got it out there. | 0:23:18 | 0:23:20 | |
Iberico ham, it's great on its own, | 0:23:20 | 0:23:22 | |
you don't really want to do anything to it. | 0:23:22 | 0:23:24 | |
Do you think it's the right size? | 0:23:24 | 0:23:26 | |
Yeah, I do, I think size matters, | 0:23:26 | 0:23:29 | |
I don't think people want to, you know... | 0:23:29 | 0:23:31 | |
At the end, you don't want to go to a banquet and leave hungry. | 0:23:31 | 0:23:34 | |
I, personally, would go a little smaller. | 0:23:34 | 0:23:36 | |
Yeah, could be slightly too big. | 0:23:36 | 0:23:38 | |
I mean, I'd give that as a main course, I think. | 0:23:38 | 0:23:41 | |
Do you think it's as good as your starter? | 0:23:41 | 0:23:43 | |
Yeah, I do. I am that confident with it, I am. | 0:23:43 | 0:23:46 | |
I think the crust on the fish, that's something that's quite new for me, | 0:23:46 | 0:23:49 | |
I've enjoyed that. | 0:23:49 | 0:23:51 | |
I think it's going to be up there. | 0:23:51 | 0:23:54 | |
Maybe not a nine but I think he's going to be up there, still, | 0:23:54 | 0:23:58 | |
and he's the one to chase. | 0:23:58 | 0:24:00 | |
HE EXHALES | 0:24:00 | 0:24:03 | |
How you feeling? | 0:24:04 | 0:24:06 | |
Yeah, I'm all right. Tired now. | 0:24:06 | 0:24:08 | |
-That was lovely, chef. -Yeah? -Really enjoyed it, yeah. | 0:24:08 | 0:24:11 | |
Look, I've been here twice, boys, and been shot down twice, so... | 0:24:11 | 0:24:16 | |
Some of us are going to sleep well tonight, | 0:24:16 | 0:24:18 | |
and some of us are going to have nightmares. | 0:24:18 | 0:24:21 | |
All three dishes tried and tested, there's nothing the chefs can do | 0:24:23 | 0:24:26 | |
but anxiously await Glynn's verdict. | 0:24:26 | 0:24:29 | |
We've all got different reasons for being nervous. | 0:24:29 | 0:24:32 | |
I'm in the middle, I could go either way. | 0:24:32 | 0:24:34 | |
I think I'm the most nervous, I'm already trailing behind. | 0:24:34 | 0:24:37 | |
I'm sitting here, fingers, | 0:24:37 | 0:24:40 | |
toes crossed cos I need to get myself back in that game. | 0:24:40 | 0:24:42 | |
I'm nervous, but also, it's down to Mr Purnell now. | 0:24:42 | 0:24:46 | |
Glynn gave Daniel an impressive nine yesterday, | 0:24:48 | 0:24:51 | |
Paul seven and Aktar just five. | 0:24:51 | 0:24:54 | |
So have they improved today? | 0:24:54 | 0:24:56 | |
Gentlemen...we'll go straight in with your fish, Aktar, | 0:25:00 | 0:25:04 | |
which was the mackerel | 0:25:04 | 0:25:06 | |
and the smoked langoustine beignets with coconut. | 0:25:06 | 0:25:10 | |
I thought the pickled mackerel was cooked lovely, | 0:25:10 | 0:25:12 | |
the spice on it was quite nice as well. | 0:25:12 | 0:25:14 | |
Slightly concerned about the smoked langoustine, | 0:25:14 | 0:25:17 | |
I thought the smoking of the langoustine | 0:25:17 | 0:25:19 | |
took a little bit of the langoustine flavour away. | 0:25:19 | 0:25:22 | |
It was very ambitious, | 0:25:22 | 0:25:23 | |
I think the execution of it just let you down a bit. | 0:25:23 | 0:25:26 | |
Yes, chef. | 0:25:27 | 0:25:29 | |
Paul, your ray with peas, the chicken | 0:25:29 | 0:25:32 | |
and the foraged vegetables, herbs. | 0:25:32 | 0:25:35 | |
I really liked the technique of poaching the fish | 0:25:35 | 0:25:38 | |
and then stripping it down, rather than a piece of fried fish, | 0:25:38 | 0:25:42 | |
I thought that was a creative sort of idea. | 0:25:42 | 0:25:45 | |
Also, for me it was educational | 0:25:45 | 0:25:46 | |
to try a few foraging bits and pieces which I quite enjoyed. | 0:25:46 | 0:25:50 | |
I like the idea of the crispy skin of the chicken, | 0:25:52 | 0:25:54 | |
but I felt once you add the crispy skin then you're into the ray, | 0:25:54 | 0:25:59 | |
you need another couple of mouthfuls of ray to get the fish back, cos it's quite a delicate fish. | 0:25:59 | 0:26:04 | |
And I'm concerned on the temperature, | 0:26:04 | 0:26:06 | |
it was that little bit too... Is it cold, is it warm? | 0:26:06 | 0:26:08 | |
Daniel, your stuffed red mullet with the pork crust | 0:26:10 | 0:26:15 | |
with the parmesan puree and the artichokes. | 0:26:15 | 0:26:17 | |
I slightly questioned the size of it which was maybe just a touch big for a fish course. | 0:26:17 | 0:26:22 | |
When I first saw it I thought to myself, | 0:26:22 | 0:26:24 | |
"There's too many big flavours in there," | 0:26:24 | 0:26:26 | |
but the balance was brilliant. | 0:26:26 | 0:26:28 | |
It had the real Mediterranean feel which really hit the mark. | 0:26:28 | 0:26:32 | |
I thought the end of the fish was slightly over, but the bulk part of the fish was cooked perfect. | 0:26:32 | 0:26:36 | |
Thank you. | 0:26:36 | 0:26:38 | |
So next is the scores. | 0:26:38 | 0:26:40 | |
Aktar, for your mackerel and smoked langoustine, I'm going to give you... | 0:26:40 | 0:26:47 | |
..a six out of ten. | 0:26:48 | 0:26:50 | |
Paul, for your poached ray with crispy chicken skin, | 0:26:52 | 0:26:56 | |
I'm going to give you... | 0:26:56 | 0:26:58 | |
..a six out of ten. | 0:27:01 | 0:27:02 | |
Daniel, though it kills me to say... | 0:27:04 | 0:27:08 | |
..I'm going to give you... | 0:27:10 | 0:27:11 | |
..a nine out of ten. | 0:27:13 | 0:27:15 | |
-Thank you. -I think another exceptional piece of cooking. -Thank you. | 0:27:15 | 0:27:18 | |
Aktar and Paul, like great sportsmen, Olympians, | 0:27:18 | 0:27:23 | |
sometimes you get a knock, | 0:27:23 | 0:27:24 | |
you've got to get back up and you've got to give it the best you can. | 0:27:24 | 0:27:27 | |
-Good luck, I'll see you in the morning. -Thank you. -Thank you. | 0:27:27 | 0:27:30 | |
-Cheers, big boy. Well done. -Cheers, boys. | 0:27:30 | 0:27:32 | |
After day two, Daniel is racing ahead | 0:27:36 | 0:27:38 | |
with an overall score of 18. | 0:27:38 | 0:27:40 | |
Paul's hanging on to second with 13. | 0:27:40 | 0:27:44 | |
Aktar's hot on his heels with 11. | 0:27:44 | 0:27:46 | |
Two nines, come on, anyone's going to be happy with that. | 0:27:46 | 0:27:48 | |
I'm not going to let it knock me back, | 0:27:48 | 0:27:50 | |
it won't affect my confidence. | 0:27:50 | 0:27:52 | |
I've still got two dishes to cook. | 0:27:52 | 0:27:54 | |
There's only two points between myself and Paul so, you know, | 0:27:54 | 0:27:58 | |
still very much in the game, and we've seen points, | 0:27:58 | 0:28:01 | |
two points here and there easily won and easily lost. | 0:28:01 | 0:28:05 | |
Tomorrow it's the main course. | 0:28:06 | 0:28:08 | |
-Are you taking the mickey out of me, are you? -No, not at all, chef! | 0:28:08 | 0:28:12 | |
And Daniel's going all-out to set a personal best. | 0:28:12 | 0:28:14 | |
I've got two nines so far, and today I'm going for a ten. | 0:28:14 | 0:28:17 | |
-What's going on, Daniel? -World War III at the moment, mate. | 0:28:17 | 0:28:20 | |
The fish was tense but today the competition's kicked off. | 0:28:20 | 0:28:23 | |
A few kicks going on under the table, | 0:28:23 | 0:28:25 | |
so this is what we like to see in the Great British Menu kitchen. | 0:28:25 | 0:28:28 | |
Subtitles by Red Bee Media Ltd | 0:28:46 | 0:28:50 |