Episode 7 Instant Restaurant


Episode 7

Amateur cooks see if they can create a profitable restaurant in their homes for one night. Angela Athienides's Greek taverna battles with Sarah Hughes's fine dining on a budget.


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Transcript


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Two amateur cooks are converting their homes into restaurants.

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It's dawned on me today that I am in a bit over my head.

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-If I see another egg white, I'll explode!

-They've been given just one day and a budget of up to £200.

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20 strangers will be judging the results.

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It'll be entirely up to them to decide how much or how little they pay.

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-That has been an absolute delight for my taste buds.

-I really didn't enjoy my main meal at all.

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So can the cooks deliver the goods and will either of them make any money?

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Hello and welcome to Instant Restaurant

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where we challenge two cooks

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to create the perfect restaurant experience.

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Their guests will then decide how much they think it's worth,

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so can either of our cooks make a profit?

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Kung-fu fan Angela Athienides is a 29-year-old print manager

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who is just crazy about food.

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She is a Greek-South African who married a Welshman

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and has only recently moved to the outskirts of Bristol.

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We've lived here for two years.

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In my spare time, I do kung fu

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and I'm just passionate about cooking.

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My family is Greek, so we follow all the Greek traditions,

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the food, the culture, the language,

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but on the other hand, I'm South African, so I've got this balance of two different nationalities.

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It's not going to be fine dining,

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extravagant, presented with every detail.

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It's going to be basic food, but really tasty.

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Her rival is 42-year-old Sarah Hughes, also from Bristol,

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who discovered a passion for cooking after quitting her high-flying job as a company secretary.

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I had to give up work because of ill health five years ago. I looked inside myself and found cooking.

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The concept is fine dining, English with a French twist.

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Not how I planned it, but it worked out that way and the flavours of all the dishes marry together very well.

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My friends know how much I love to feed people. It feeds the soul.

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But this challenge is about much more than just tantalising food.

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With the assistance of two helpers at any one time,

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each cook must transform their homes into restaurants,

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creating just the right ambience to whet the diners' appetites and their wallets.

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Angela is sticking to what she knows best by going for an authentic Greek taverna.

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The atmosphere will be quite rustic, as if you were in a village on a Greek island.

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A lot of plants, a lot of lemons, olive oil, old bottles,

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herbs, a lot of candles, but with quite a contemporary feel at the same time.

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Helping her with her Greek island is cousin Nula.

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Delicious, creamy chocolate mousse.

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-World-famous.

-World-famous Maria's chocolate mousse.

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I think Angela's pretty relaxed. She might get a bit flustered, but we'll try and help as much as we can.

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And friend Tammy.

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I hope everyone will enjoy it. I have faith in Ange and her cooking. I think we'll do well.

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-This one doesn't look as green and full. Shall we swap those pots with these?

-Yeah.

-Do you think?

-Hmm.

-Yes.

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Sarah's supper house at her Bristol home is all done by the book, a very old book.

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-This is how well-used it is. "Cutlery, hints on, to lay, 663." There you go.

-Brilliant.

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Sarah's friend Olivia will be in charge of front of house.

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"All silver should be placed half an inch from the edge of the table

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"and each piece should be equidistant from the other."

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So I won't be sacked just yet.

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No mistakes then, please, Olivia.

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Sarah likes things just so and to help her pull it off, Mum Jane is on morning duty.

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Sarah will cope very well with the challenge.

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She seems to enjoy a challenge.

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And she is clearly counting on Dad Bruce as he'll be her right-hand man for the whole ordeal.

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She's going to cope absolutely fantastically.

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She's calm, cool and collected. Very, at the moment.

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But in her extensive home, where has she decided to put her diners? Oh, in the hallway!

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I want to create a nice ambience in here where it's not too quiet.

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I can't bear that. So hopefully it will be quite a convivial atmosphere, quite jolly.

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I hope it's not draughty.

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Both cooks have been given an allowance of up to £200.

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Angela has decided she needed just over £114 for her Greek taverna,

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so she must take just over £11 a head to break even.

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Sarah has asked for a frugal £86,

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so she needs nearly £9 a head to nudge into profit.

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I've managed to use stuff in the garden. I've shopped around to try and get the best deal I can.

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Her best bargain - my marrows!

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-They were free!

-Good old Dad!

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So it's the battle of the Greek island taverna versus classic fine dining on a budget.

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Each cook will be judged by ten hungry strangers.

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They're young. We'll be all right.

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They all live nearby and are from different walks of life,

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but they're all ready to tuck into some good food and then decide what it's worth.

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And if they don't like what either Angela or Sarah serve up, our cooks could be heading for a loss.

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Over at Angela's, as her guests arrive, her confidence departs.

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All of a sudden, it's a bit nerve-wracking.

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The nervous giggle!

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Welcome to our Greek taverna.

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-That's nice, very nice.

-Gorgeous.

-They've done it really nice.

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The features with the grapes were really nice, so a good atmosphere.

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The table decoration is lovely and very authentic.

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They've made a real effort. It's beautiful. Beautiful, beautiful.

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It's just a shame that a Greek restaurant doesn't look like this!

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-First impressions seem pretty good.

-I'm quite excited now.

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But what will Sarah's diners make of her neatly regimented restaurant?

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I thought it looked very posh. The table linens were very nice

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and all of the different table settings and the forks and knives looked very, very fancy.

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Well, doing it by the book has paid off then, but what do they make of being in the hall?

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It was strange everyone sitting in someone's vestibule, as you said!

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A nice hallway at that, but yeah, we're in somebody's hallway.

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Much as the tables were dressed with tablecloths and there were roses and all sorts of things,

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it was still somebody's hallway with four doors leading off into rooms that we couldn't see

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and it was a bit uncomfortable.

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They're not shy in coming forward! So much so, they've already given Olivia the jitters!

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I'm slightly wondering what I've let myself in for, having met the slightly scary diners,

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but I'm sure it'll all be fine and Sarah has it all under control, I can see.

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She's absolutely fine, look, and it's going to be beautiful.

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I think it looks rather cosy, but playing it by the book might not have done it for Sarah.

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Angela's diners love her Greek taverna, so she's off to a great start.

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And I love those girls' white outfits,

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but now it's all about the menus, so time for starters.

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For her starters, Angela is serving a traditional Greek meze of spinach filo parcels,

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meatballs with tzatziki and grilled halloumi with lemon and mint dressing.

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The meze snacks are something I've grown up with all my life.

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I wanted to offer the guests a selection, so I'm offering them a platter of different types,

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keeping it very rustic and bringing that village feel into the city.

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I think meze is a great choice for a starter because the diners have got such a selection to choose from,

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but I would say it was quite a lot of work.

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Hopefully, many hands will make light of it.

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Just after lunchtime, Nula was busy preparing the mini-meatballs.

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Those are looking perfect. Very good.

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A mix of lean mince, breadcrumbs and herbs.

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-Ready to take out?

-Ready to take out.

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Angela got stuck into the filo pastry,

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ready to be filled with spinach and onion and coated with egg.

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You can put a bit of feta in there, but because there was so much feta throughout the rest of the menu,

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I've just kept them as spinach,

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wrapping the little filo,

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buttering it

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and then we'll bake them.

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Next, finely chopped cucumber and lots of yogurt for the tzatziki

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with a bit of Grecian know-how.

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The tip for this is really to squeeze out the cucumber once it's grated,

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so that you don't land up with too much liquid in your dip.

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That is the consistency you want.

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As Angela griddles the halloumi to complete the meze,

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Nula is selling the menu in the restaurant.

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I'll bring your attention to our beautiful menu and explain what we have on offer.

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To start is a selection of mezedes which you don't need to order.

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You'll get the whole selection on the table for everyone to share.

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The ambience was lovely.

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Very relaxed, very friendly and the two waitresses are lovely.

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Now we'll bring our three mezedes for you. OK? Thank you.

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-Let's go.

-Looking good, but will they tickle the taste buds?

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Filo parcels stuffed with spinach.

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I think overall the starters were just spot-on.

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Greek and not too filling, but really fresh and well cooked.

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The spinach parcels, they didn't really have that much flavour, so I wasn't too keen on those.

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The meatballs didn't do it for me. They were a little bit dry.

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It was a good idea to have the dip because they were pretty dry.

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I enjoyed having a mix of different things. I wouldn't have chosen it myself normally.

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Mixed reviews for the food, but at least the girls got top marks.

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From themselves.

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The hostessing skills have been brilliant. Really good.

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You're supposed to be spying on what they're saying.

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So what has Sarah got lined up to tempt her diners?

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For her starters, she's serving a marrow and white onion vichyssoise with thyme and cheese scones

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or a blue cheese, chorizo and spinach tart.

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I've chosen the soup today

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because I want to use up the good old British marrow.

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I'm fed up of it being ignored in supermarkets by people.

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It's as tasty as pumpkin.

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And also the tart is inspired by my husband

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who saw it in a local deli, tasted it

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and I've been practising it ever since to get the taste right and it's spot-on now.

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It looks like a good balance,

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although the tart might have a bit too many flavours going on there.

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It could be a bit of an acquired taste.

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Well, let's see if Sarah's diners acquire it.

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Sarah isn't leaving anything to chance

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with a daunting, military-style schedule of just what needs doing when.

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My father and I sat down and worked out every single recipe.

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We started from the end when we would be serving the guests and worked back to the beginning.

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I'm not sure we'll follow it exactly, but it's something to fall back on if we get into a panic.

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First up, soup at 11 o'clock sharp.

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It's a very creamy white soup,

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based on the leek and potato vichyssoise,

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but adding marrow instead of... with the potato to make it more creamy.

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As Sarah gently fries the onions,

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Dad focuses on the marrows, raised and now steadily chopped by his own fair hand.

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I wouldn't have had anyone else chopping than my father. He's brilliant in the kitchen.

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-He and I work very well together.

-And he looks very happy.

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I'm the chopper.

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I've always had a love of chopping up things small.

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Keep going, Bruce. There's loads to do.

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And Sarah's feeling super-confident about her soup.

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Most people have been really complimentary of it. And my husband is a real fan as well.

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That's always a compliment. Happy tummy, happy husband, as they say.

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Let's hope it's happy tummies for happy diners too.

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The marrows and onions are whizzed up with cooked potatoes and stock before seasoning.

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I'm just going to go and whizz this up in the liquidiser.

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-See what you think. It's that pepper element. I don't want it to be too strong.

-That's absolutely delicious.

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I'm smiling. I'm happy with my soup!

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But for much longer, Sarah? A quick review of that meticulous timetable reveals bad news.

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"Make separate elements of tart - pastry and filling separately - chopping, etcetera."

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-It's five past eleven. We're behind on that.

-You're behind, aren't you?

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Oh, dear! But there's no hurrying Bruce who's going at his own steady pace.

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My chopped onions are renowned.

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In the village, I used to make a lot of chutney.

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It was always very fine. I didn't use a food processor. I cut everything up by hand.

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I could do with him in my kitchen!

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We can do it a little bit quicker than that.

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I can't do it as fast as a lot of the professional chefs, but I can do it quite small.

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You stick to your guns, Bruce!

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Mum's in charge of the pastry bases for the second starter -

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blue cheese, chorizo and walnut tarts with a bit of cayenne to give it a kick.

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It's based on a quiche lorraine type of mix, but with my own take on it.

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It's a very reasonably priced dish for using up leftovers.

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I'm using a more expensive cheese today, but if you used a more reasonable cheese,

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you could get it under £1 a person, 50p, 75p,

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so I'm really pleased with that.

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Back on track, the Queen of Thrift and her right-hand man

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are nearly ready to serve those scary diners next door, so how is the menu going down?

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I think I was expecting the menu to be more like home-cooked food, but this is all really fancy.

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Very surprised and very pleased.

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Good start, chaps. Let's get those starters out.

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I've got one tart and one soup just for the people by the door.

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-I'm feeling under pressure because I've got a spot on the side of the dish.

-Bruce!

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I want to get them done. I don't want anything to ruin the moment.

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You get those done. Let's get the door open for you.

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-SHE SIGHS

-Oh, boy!

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Oh, boy, indeed, because with service only just started, there's already a complaint.

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-Are you thirsty?

-She said the water tastes like TCP.

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-What's the matter?

-She said the water tastes like TCP. It tastes all right to me.

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-It's because it's filtered. We'll give her tap water and stick some ice in it.

-OK.

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Blimey! If they're picky about the flavour of the water, what are they going to make of the food?

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Well, I guess we're about to find out.

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Well, for starters, I had the soup.

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I had to ask what it was because it's something beginning with "V" that I can't even pronounce.

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I had the soup which I didn't realise was soup,

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but I was pleasantly surprised and it was really very nice.

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I didn't actually like it that much.

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I mean, it was fine. It was just maybe a little bit bland, a bit like a potato soup possibly.

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But the scone things were really nice, so that was a plus.

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Glad about that, but what about the cheese and chorizo tarts?

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Very light.

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Very tasty.

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I was pleased with the starter. I would have paid good money for that in a restaurant. That was good.

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It was very much like going round to somebody's house and having a meal.

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And you'd be really happy. If you came to my house and had that, you'd be like, "Michelle's a great cook!"

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-I'd be surprised that you went to that effort and made your own tart!

-The pastry was lovely.

-Yes.

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-Home-made pastry. You could tell that straight away.

-Yeah, I was quite pleased.

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Mixed reviews for Sarah and neither of our cooks are blazing a trail yet,

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but there's a long way to go and anything could happen,

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so there's everything to play for as we head into the main course.

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At her Greek taverna, Angela is offering slow-cooked leg of lamb, infused with lemon and oregano,

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served with roasted potatoes and fresh beans,

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or free-range chicken stuffed with thyme and ricotta,

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served on a crispy Greek salad, topped with a creamy feta sauce.

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My mains are simply family favourites and every time I cook them, they always go down well.

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If I was eating in this restaurant, I would find the chicken a little too heavy for me.

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But the slow-cooked lamb is my favourite Greek dish.

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Early afternoon and Angela was getting the lamb ready.

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I'm just going to get some garlic inside.

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I'll keep it very simple -

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a bit of salt and some oregano from the village where my mum comes from.

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They go and pick it fresh and she always sends me packets and packets of it.

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I'm just going to pop these in for some flavour.

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They should know that Greeks like their garlic.

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Let's hope so. The lamb is then left to do its own thing for five long hours in the oven.

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Her second main course is another Greek-inspired dish -

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chicken breasts in a creamy feta cheese sauce.

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I'm going to stuff it under the skin which will just become a pocket of flavour.

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The ricotta was mixed with olive oil, thyme and lemon juice which should keep the chicken moist,

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then a quick sprinkling of South African spices.

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This one is "Portuguese chicken". It gives it such a nice flavour.

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When it comes out, it will be all crispy. It is just exquisite... if it comes out right.

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Oh, do I detect a little doubt creeping in?

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It hasn't really dawned on me until today that I am in a bit over my head.

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When it comes to the rush and getting things out on time,

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that's when I'll question why I went ahead with this,

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-but hopefully, we won't have any of that and it'll be what I hoped it would be.

-That's the spirit, Angela!

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How's the lamb after its marathon in the oven?

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Get a glimpse of this.

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Pleased, pleased, pleased with the lamb!

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That is so tender.

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Wow!

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Hmm, that looks good! I hope there's lots of orders for it.

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-Four chicken, two lamb.

-Nula, you need to sell the lamb.

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They don't know what they're missing out on.

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-It's been roasting all day with potatoes, sweet potato...

-That's what I'm having.

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-So have they gone for it?

-Two lamb and two chicken.

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Good work, Nula. So will these be money-spinners?

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Wow, look at that!

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-There we are.

-Brilliant.

-Enjoy.

-That looks lovely.

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Lots of appreciative noises about how it looks, but what about the taste?

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The lamb was cooked really well. It was a beautiful piece of meat.

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It's quite nice to get potatoes that are not hard in the middle.

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That is absolutely stunning.

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Have you tried the sweet potatoes underneath? They are fantastic.

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-I like sweet potatoes roasted.

-Nice?

-Hmm!

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If I could cook lamb like that, I would eat it every Sunday. It was lovely.

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That was an absolute delight for my taste buds.

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Looks like those five long hours in the oven did the trick,

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but what about the chicken with garlic and feta sauce?

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The chicken was too salty, the skin wasn't crispy.

0:21:200:21:23

It was supposed to come with a Greek salad and it wasn't Greek in any way.

0:21:230:21:27

It was just tomatoes, radish and lettuce.

0:21:270:21:30

I felt the chicken was a little bit dry. I'm not sure about the chicken and the cheese.

0:21:300:21:36

I enjoyed it for a few mouthfuls, but after that, it was a bit bland.

0:21:360:21:40

If only more had ordered the lamb, Angela would be quids in.

0:21:400:21:45

-Hmm! My other half would have died for that.

-It's really moist, isn't it?

0:21:450:21:50

-Very nice indeed.

-Oh, this is gorgeous!

0:21:500:21:54

The ladies have ordered the chicken, but they want to taste the lamb.

0:21:540:21:59

-I don't think they'll get it from the others. Can you give them a bit of lamb?

-Did they ask for that?

0:21:590:22:05

No, but I think as a house gesture.

0:22:050:22:07

-Are you trying to score points, Nula?

-Yeah.

0:22:070:22:11

I've been to a restaurant before where we were in a similar situation, a Greek restaurant.

0:22:110:22:16

They just brought us a full portion of the lamb on the house.

0:22:160:22:20

I know how much we appreciated it, so I think it's only right... We've got so much left over.

0:22:200:22:27

I don't think it's cheating.

0:22:270:22:30

I just worry about what the other people might say.

0:22:300:22:33

Oh, we have a dilemma.

0:22:350:22:38

All right, it's your call, but I think they would really appreciate a taster of lamb.

0:22:390:22:46

It is getting cold and I think we'd better make a decision.

0:22:460:22:50

OK, why don't we do like three slices on each table

0:22:500:22:54

and just say, "For those of you who didn't..."?

0:22:540:22:57

-No, because then we have to do the chicken.

-Yeah, you're right.

0:22:570:23:01

Let's leave it. No, we'll leave it.

0:23:010:23:04

Executive decision.

0:23:050:23:07

Oh, Angela, it was such a good idea of Nula's! Ah, well, too late now. Just hope you don't regret it!

0:23:070:23:13

So can Sarah fare any better at her supper house?

0:23:130:23:17

For her mains, there's seafood bake au gratin with pommes Anna and tossed seasonal salad.

0:23:170:23:24

Or pan-fried duck breasts with damson sauce, pommes Anna and seasonal vegetables.

0:23:260:23:32

I absolutely love damsons and wanted to serve something with them that would complement their flavour

0:23:320:23:38

and duck breast is perfect for that.

0:23:380:23:40

The seafood bake is an absolute favourite of mine.

0:23:400:23:44

I served it for a friend for her birthday and it was the best meal she'd ever tasted.

0:23:440:23:49

They both look delicious, but I would be nervous with the duck, making sure it was cooked perfectly.

0:23:490:23:55

So would I, but first Sarah is starting her favourite seafood bake.

0:23:550:23:59

Now, fish can be pretty pricey, but Sarah is a canny shopper.

0:23:590:24:04

I buy my seafood and my fish from a local Chinese supermarket, so these are lovely tiger prawns.

0:24:040:24:10

And I've got pangasius fillet which I had never heard of.

0:24:100:24:14

It's very popular in Germany and France.

0:24:140:24:17

That's brave, cooking a fish you don't know for paying guests you don't know either.

0:24:170:24:23

Oh, rather you than me, Sarah!

0:24:230:24:25

Nice low-fat recipe(!)

0:24:260:24:28

Three tubs of cream? That's not for the faint-hearted and it's not her only indulgence.

0:24:290:24:35

Saffron is one of the most expensive items because it takes a long time to collect.

0:24:350:24:40

It's a stamen of the crocus flower and it's all hand-picked.

0:24:400:24:44

For half a gram, it was £2.95, but I only need about one and a half teaspoons for this recipe.

0:24:440:24:50

But it just gives a nice flavour and a colour to the sauce.

0:24:500:24:54

It sounds quite rich, but it all marries very well.

0:24:540:24:58

It's sort of a bisque or bouillabaisse type base.

0:24:580:25:01

I would say it was definitely a fine-dining dish. It's something I would opt for on a menu.

0:25:010:25:07

Let's hope your diners do too. There's a shoal of prawns going in which could make it pretty powerful.

0:25:070:25:13

They look lovely, don't they?

0:25:130:25:16

There's an awful lot of veg going in too. There's not much room left for the white fish.

0:25:160:25:22

The colours are lovely with the orange prawns and the sauce,

0:25:220:25:25

then we put the breadcrumbs on top for it to bake in the oven.

0:25:250:25:29

So are they managing to keep to Sarah's strict timetable?

0:25:290:25:33

We're a little bit behind. The thing that's going to take the most time is the potatoes. Isn't it, Father?

0:25:330:25:39

Time's running out.

0:25:390:25:42

But panic ye not!

0:25:420:25:44

I think Bruce is keeping to his own more laid-back schedule.

0:25:440:25:48

He's slicing potatoes for the pommes Anna.

0:25:480:25:52

They've been soaking for...

0:25:520:25:54

..half an hour.

0:25:550:25:57

They take an hour to cook or thereabouts.

0:25:570:26:01

By the time for the...courses,

0:26:010:26:06

they'll just about be in time.

0:26:060:26:08

My nerves are starting to kick in a bit now.

0:26:080:26:11

I was a bit nervous at the beginning of the day about what was happening ahead, then I relaxed a bit.

0:26:110:26:17

Now I'm getting nervous again.

0:26:170:26:20

We've got the fish pie in which will be ready in about 20 minutes.

0:26:220:26:26

The duck has still got another five minutes to go, but it's got to rest for another eight to ten minutes,

0:26:260:26:32

so hopefully, we're OK. We'll just have to keep the duck breasts warm.

0:26:320:26:37

"We" means Bruce. He's on duck duty tonight. Too pink or too well done and there could be grumbles,

0:26:370:26:43

especially with the tough crowd in tonight.

0:26:430:26:46

I think they'll be quite happy waiting. The starters were filling and these are rich main courses.

0:26:460:26:52

I don't want to pile them too full of food. They need time to digest.

0:26:520:26:56

I don't like being rushed in a meal, so I think they'll be happy with it.

0:26:560:27:01

So the guests are looking at a bit of a wait, but what they don't seem to have is a waitress.

0:27:010:27:08

I'll just tap on the door.

0:27:080:27:10

-Excuse me, I'm so sorry. Is it possible to get some water?

-Sure.

0:27:150:27:19

And make sure it's the right water! But the diners are feeling neglected.

0:27:190:27:24

Between when we placed our order and then the waitress went off, that was it, the doors were closed.

0:27:240:27:31

When you're in a restaurant, you usually see people moving about.

0:27:310:27:35

Whilst in the room, our waitress was very attentive,

0:27:350:27:39

but she tended to shut herself away and out of the room,

0:27:390:27:43

and so can't see what we require at the time.

0:27:430:27:46

-I think she's had the most difficult job.

-Yes.

0:27:460:27:49

And in the heat of it all, Sarah nearly forgot something rather important.

0:27:490:27:54

I knew there was another bit of colour on the plate somewhere. Can I put this on the ring?

0:27:540:28:00

-The damson sauce for the duck.

-That was a close thing!

0:28:000:28:05

But everything is now present and correct, so grub's up!

0:28:050:28:10

-OK?

-Here we go.

-Right, great.

-Thank you. Thank you, team!

0:28:100:28:14

It's half past eight. I've got all my mains out! Brilliant.

0:28:150:28:19

That one's very, very hot.

0:28:190:28:21

The food is out all right, but what will the diners make of it?

0:28:210:28:26

There wasn't much evidence of white fish in it. I was expecting a lot of white fish and a little prawn.

0:28:260:28:32

There was a lot of prawn in there. The sauce was quite overpowering. It was quite strong.

0:28:320:28:38

The sauce that went with the fish was very overpowering,

0:28:390:28:43

so you could just taste the texture of the fish, but not the fish.

0:28:430:28:47

It set itself up to be spectacular

0:28:480:28:51

and it doesn't look on the plate

0:28:510:28:54

as posh as my brain wants it to be.

0:28:540:28:58

I don't think it quite meets that expectation.

0:28:580:29:02

It had this slightly unusual potato thing that I wasn't entirely sure about. Half crisp and half soggy.

0:29:020:29:09

Can I be really rude and say it's like a giant crisp?

0:29:090:29:14

Oh, dear. So has anyone got anything nice to say about the duck?

0:29:150:29:20

The outside bit is overcooked. The inside is probably perfect.

0:29:200:29:24

-If I'd cut it that way, it would have been fine.

-They should cut it up, really.

-Yeah.

0:29:240:29:30

You've got it cooked... What sauce is this?

0:29:300:29:34

-It's damson sauce.

-Lovely. Thanks very much.

0:29:340:29:39

Mm, they don't seem that impressed, do they?

0:29:390:29:43

The table with the two girls are slightly moany.

0:29:430:29:47

-What about?

-I'm not sure. They're poking their duck a bit.

0:29:470:29:53

My duck was terribly overcooked.

0:29:530:29:55

And my swede mash was lumpy

0:29:550:29:58

and underseasoned. As was my duck.

0:29:580:30:01

I didn't enjoy my main meal!

0:30:010:30:04

-She seems a little bit high maintenance, so...

-Right. I like to have a diva(!)

0:30:040:30:10

-Duck divas aside, maybe the other diners will be kinder.

-'Lovely.'

0:30:100:30:16

A lovely piece of meat, although there wasn't an awful lot of flavour.

0:30:160:30:20

It was cooked very, very nicely.

0:30:200:30:24

The duck was...a big piece of meat.

0:30:240:30:26

And the sauce, I could just taste the sweetness of the damson, rather than anything interesting.

0:30:260:30:33

So that wasn't too good.

0:30:330:30:35

I think the guests enjoyed the food.

0:30:350:30:38

Maybe some of the duck, the damson sauce, wasn't to their palates.

0:30:380:30:43

It's quite rich food. If they weren't used to that, it's an issue,

0:30:430:30:48

but I think overall they enjoyed it.

0:30:480:30:51

There's just no pleasing some people and, after all those grumbles,

0:30:540:30:58

most of the plates came back empty. Angela's lamb really did the business for her,

0:30:580:31:05

but what a shame more people couldn't be convinced to have it.

0:31:050:31:09

Will both of them get back on track to make a profit? Well, as they say, the proof is in the pudding.

0:31:090:31:16

Angela's diners can tuck in to a traditional baklava

0:31:160:31:20

or chocolate mousse.

0:31:200:31:23

No Greek restaurant could be without traditional baklava.

0:31:250:31:29

And the chocolate mousse is my mum's recipe. Had to be done.

0:31:290:31:34

Baklava can be quite rich, but chocolate mousse... Every woman loves chocolate.

0:31:340:31:40

You bet they do, Sarah! Seven hours before her guests arrived,

0:31:400:31:44

Angela began the chocolate mousse, but it wasn't a cracking start.

0:31:440:31:49

Oh, no. I'm not doing very well.

0:31:490:31:52

It's a very, very simple family favourite.

0:31:540:31:59

We've grown up on it. So we're just melting the chocolate at the moment. It needs to melt

0:31:590:32:05

and then cool before we mix it into the mixture, so it doesn't curdle.

0:32:050:32:10

There are just three ingredients in this dessert - chocolate, eggs and vanilla essence -

0:32:100:32:16

all whisked together before being chilled in the fridge.

0:32:160:32:20

What tends to happen is the chocolate sinks to the bottom.

0:32:200:32:24

I need to make sure that it doesn't do that.

0:32:240:32:28

-Mm, looks good!

-It looks really light now, but it comes out really quite rich.

0:32:280:32:33

The baklava was another dessert Angela could prepare early.

0:32:390:32:43

This is a Greek traditional dessert. Very sweet. Lots of layers of filo pastry, smothered in nuts and sugar.

0:32:430:32:50

And topped with the syrup.

0:32:500:32:53

I'm going to try to do it with a few more layers than normal to give it maybe 20-odd layers.

0:32:530:32:59

Wow! 20 layers of filo pastry?! This girl's going to be here all afternoon!

0:32:590:33:05

I'll put two layers at the bottom to give it a bit of thickness.

0:33:050:33:09

Then I'll start layering the nuts.

0:33:090:33:11

This is one for the sweet-toothed, drenched in a sugar, lemon, honey and cinnamon syrup.

0:33:110:33:18

That's all it is, layer by layer.

0:33:180:33:21

20 layers later, the baklava is scored and into the oven it goes for about 20 minutes.

0:33:210:33:27

I must say, this has come out brilliantly tonight.

0:33:290:33:34

A sprinkling of icing sugar and some chocolate flakes for the mousse and away we go.

0:33:340:33:40

With this, you really can't go wrong. My mum's best recipe.

0:33:400:33:44

It really is exquisite. I'll be very interested to see what the comments are after this.

0:33:440:33:50

Well, that's confidence for you. Let's see if it's well-founded.

0:33:500:33:55

My chocolate mousse was really nice. Quite light, cream was nice on top.

0:33:550:33:59

It was the best dish of the evening.

0:33:590:34:02

Really refreshing, not too much. Just enough. I really enjoyed it.

0:34:020:34:06

I think it's delicious, although given the choice again I might have gone traditional.

0:34:060:34:12

Baklava. never had it before. Beautiful. Best dish of the night.

0:34:120:34:16

It was lovely. I didn't taste a hint of lemon.

0:34:160:34:20

It was very filling. I could have eaten half of it,

0:34:200:34:24

but now I'm full and feel a little bit sick!

0:34:240:34:28

Thanks for that(!) A little too much detail.

0:34:280:34:32

It was so much better than I thought it would be. A couple of people moaned and whinged,

0:34:320:34:37

but they'd have done that regardless.

0:34:370:34:40

Yeah, we've done it. It's done. The work has paid off.

0:34:400:34:45

-Looking forward to a very strong drink.

-You've earned one! So what's Sarah got on her sweet trolley?

0:34:450:34:53

There's her piece de resistance - light as air meringues with whipped cream and fresh raspberries

0:34:530:34:59

with a blackberry coulis.

0:34:590:35:01

Or Bramley and Russet apple tarte tatin served with whipped cream.

0:35:010:35:06

Everybody loves meringues. A good old-fashioned pudding.

0:35:060:35:10

With the tarte tatin, I wanted to reintroduce the diners to good, old-fashioned apple varieties,

0:35:100:35:16

particularly the Russet.

0:35:160:35:18

They look very hard work. The meringues are hit and miss as to whether they work

0:35:180:35:24

and the tarte very finicky.

0:35:240:35:26

But Sarah takes it all in her stride

0:35:260:35:29

and three hours before her diners arrive, she's started those "light as air" meringues.

0:35:290:35:35

Quite a claim, but she's done them time and time again, so she should know what she's doing.

0:35:350:35:41

I'm aiming for soft peaks so I can turn the bowl up above my head and it won't fall out.

0:35:410:35:48

Not something I'd recommend you doing at home.

0:35:480:35:52

Right. Here we go. Over my head.

0:35:520:35:56

I only cook meringues for about an hour.

0:35:560:36:00

They're beautiful and fluffy in the middle and very puffed up outside.

0:36:000:36:05

Looks perfect, but are they up to scratch?

0:36:050:36:09

They've gone incredibly brown today and I don't know why.

0:36:110:36:15

I wasn't worried about my meringues. I AM now worried about them. They're overcooked.

0:36:150:36:20

I don't know why, but never mind. I'm going to have to do some more.

0:36:200:36:25

Oh, dear. At least the local wildlife will enjoy fine dining. Can we charge them?

0:36:250:36:31

There we go, birds. Enjoy.

0:36:310:36:33

I've still got time! There's still fat in the schedule.

0:36:330:36:37

-As long as we don't have any more disasters!

-Quite, Bruce.

0:36:370:36:42

So it's take two.

0:36:420:36:44

Now we've just got to hope that the second lot go correctly!

0:36:440:36:49

-But there's another problem - the mixture isn't stiffening.

-They've been thrown down the sink.

0:36:490:36:55

If you want to see, the meringues are down the sink!

0:36:550:37:00

And we start again!

0:37:000:37:02

So what went wrong?

0:37:020:37:04

I know what the problem is. It's meant to be the teaspoon!

0:37:040:37:08

Ah! In the heat of the moment, tablespoons instead of teaspoons! Well, we've all done it.

0:37:080:37:14

I just hope, hope, hope this goes all right.

0:37:140:37:18

Third time lucky.

0:37:180:37:20

Right. Hopefully, these are OK this time.

0:37:200:37:24

They do look a lot better and don't smell so burnt.

0:37:240:37:29

-They look lovely. Perfect. There's a coffee.

-Thank you.

0:37:290:37:33

Now for the apple tart and good on Sarah for championing old-fashioned apples.

0:37:330:37:40

Bramleys join the quartered Russets in the golden brown caramel before a puff pastry lid goes on.

0:37:400:37:47

Thank goodness.

0:37:470:37:49

Oh, there we go. There we go.

0:37:490:37:52

Oh, fantastic!

0:37:520:37:55

-Perfect first time!

-Very pleased. Yay! A success.

0:37:550:37:59

Hang on! Where's the blackberry coulis for those meringues? Remember the damson sauce?

0:37:590:38:04

I've forgotten the sauce for the meringues! Bloody meringues!

0:38:040:38:09

If I see another egg white, I think I'll explode. Hopefully, they'll be all right.

0:38:090:38:16

Oh, well. Let's hope no one notices the missing sauce.

0:38:160:38:21

You try.

0:38:210:38:23

My dessert is nice. It said it came with a berry sauce. That would make it even better.

0:38:230:38:30

The meringues are like my mother would have made. Tasty on the outside

0:38:300:38:35

and the sweetness doesn't cut through heavily. She must be an expert on meringues. They're difficult.

0:38:350:38:42

-And the verdict on the tart?

-I think it's pretty good, actually. Nice caramelised apple.

0:38:420:38:49

A little bit stodgy, but goes well with the cream.

0:38:490:38:53

And what about Sarah's two favourite diners?

0:38:530:38:57

The apples were really nice. It's a huge challenge to invite people into your home

0:38:570:39:03

and have just your proper kitchen to be cooking for people and to expect restaurant standard.

0:39:030:39:09

It's not going to happen. As a home-cooked pudding, lovely.

0:39:090:39:12

-Praise indeed!

-The plates do seem to be quite clear, which is good.

0:39:120:39:17

After all the fuss with the meringue, I'm glad they enjoyed it!

0:39:170:39:21

A bit of a hodge-podge for Sarah,

0:39:210:39:24

but Angela's family favourites seemed to do the trick, even if one diner said he felt sick.

0:39:240:39:31

Now it's time for the diners to decide how much they're prepared to pay for the experience.

0:39:310:39:37

It's entirely up to them to decide how much or how little they want to part with.

0:39:370:39:43

Neither of our cooks has any idea what that might be. So have they done enough to make a profit?

0:39:430:39:50

Angela spent just over £114

0:39:500:39:54

on her Greek taverna.

0:39:540:39:57

She needs over £11 a head to break even. What did her diners think?

0:39:570:40:02

-Beautiful evening.

-You liked the chicken.

-Lovely people, lovely evening.

0:40:020:40:08

Would come again.

0:40:080:40:10

That was really good food. Good quality food.

0:40:100:40:14

This evening was...average for me.

0:40:140:40:16

I paid average because it was average.

0:40:160:40:20

Good, but not top notch. Atmosphere was really good.

0:40:200:40:24

-I enjoyed the starter. Good dessert.

-Yeah.

0:40:240:40:27

Definitely come back. Maybe I'll come back tomorrow, ask for a meal.

0:40:270:40:32

-I think we worked really well together.

-We were the best team.

0:40:320:40:36

-Very good boss.

-No, no. Three little Greek girls. That's all it is.

0:40:360:40:43

Sarah spent just over £86

0:40:430:40:45

on her fine dining.

0:40:450:40:48

If she's to nudge into profit, she needs nearly £9 a head, but will they be that generous?

0:40:480:40:55

Really good evening. Food good, lovely company.

0:40:550:40:58

Great evening. Michelle stole my dessert. That was the worst thing.

0:40:580:41:04

I thought Sarah was lovely, but I...

0:41:040:41:08

Yeah, she was lovely.

0:41:100:41:12

-Group hug.

-Yay!

-Well done, team!

0:41:120:41:15

Thank you so much.

0:41:150:41:17

Oh, my goodness. How exhausted were you at the end of that?

0:41:200:41:24

Hours and hours at that stove.

0:41:240:41:27

Knackered! Completely knackered.

0:41:270:41:30

But once we started serving it was so much fun. I really loved it.

0:41:300:41:35

It was great that you used family recipes, but there's a risk.

0:41:350:41:40

That chocolate mousse is your mother's. Quite a risk with people who don't have that connection.

0:41:400:41:46

-"Oh, it's all right."

-It was, but it's so rich and so full of flavour.

0:41:460:41:52

-You can't not like it!

-I've never seen such confidence! And people did love it.

0:41:520:41:58

-Sarah, you had some fabulous food. Very ambitious menu. How did you feel it went?

-I love cooking.

0:41:580:42:05

It takes me away from stresses, but I found it quite pressurised!

0:42:050:42:10

-The meringues didn't!

-They did, and the birds had a nice lot of them! But they worked out in the end.

0:42:100:42:16

-You really seemed to enjoy working with your parents.

-I work very well with my father in the kitchen.

0:42:160:42:22

My mother was a cookery demonstrator and I never cooked when I was a child because I couldn't match her.

0:42:220:42:30

Is that why you kicked her out? I did wonder about that.

0:42:300:42:36

She felt we needed someone more glamorous, so Olivia stepped in.

0:42:360:42:41

It was fabulous to watch both of you. You have such passion for food and you totally believed in it.

0:42:410:42:47

I think you did brilliantly, but would you like to know if your diners did? OK...

0:42:470:42:53

So, Angela,

0:42:530:42:55

you spent £114.47.

0:42:550:42:58

-Your diners donated £207.50.

-OK.

0:42:580:43:02

-So you made a profit of £93.03. Are you pleased with that?

-Yeah!

0:43:020:43:07

Really pleased. I mean probably... Yeah.

0:43:070:43:11

She's happy. OK, Sarah,

0:43:110:43:14

you spent £86.16

0:43:140:43:16

-and your diners donated £202, so your profit was £115.84.

-Wow.

0:43:160:43:22

-So there's your £115.

-Wow!

0:43:220:43:25

I am surprised, actually. I wasn't sure if they'd liked it. I'm very pleased with that.

0:43:250:43:31

I loved watching your evenings. You're two fabulous cooks. Thank you. And thank you.

0:43:310:43:37

I'll see you next time.

0:43:370:43:40

Subtitles by Subtext for Red Bee Media Ltd - 2010

0:43:480:43:52

Email [email protected]

0:43:530:43:55

Two amateur cooks go head-to-head to see if they have what it takes to create a restaurant in their homes and make a profit. Presented by Nadia Sawalha. Kung fu fan Angela Athienides is hoping to bring a kick to her Greek taverna as she battles with Sarah Hughes's fine dining on a budget. Who has what it takes to make a profit when each cook opens their doors for one night only?


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