Matt Gillan Yes Chef


Matt Gillan

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Four of the best chefs in Britain are on the hunt for their perfect partner.

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Three home cooks are here to prove they've got what it takes to be paired

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with the top chefs in the business,

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for the cooking experience of a lifetime.

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That sauce isn't a sauce.

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It's solid.

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Each day a different Michelin-starred chef will choose their perfect

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partner from three talented home cooks.

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It's the calm before the storm, I guess.

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Then, in the Friday final,

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all four pairs will go head-to-head to cook for culinary royalty Pierre Koffmann.

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My best piece of advice is to keep it simple and tasty.

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The professional chefs' reputations are on the line.

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One minute left!

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But will the amateur home cooks live up to expectations?

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This is Yes Chef.

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Hello and welcome to Yes Chef.

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Let's see who's cooking in the kitchen today.

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First up, it's Steve Welch.

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He works for a chocolate company in Slough.

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I enjoy cooking and I'm quite meticulous with the detail.

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I don't like to cut corners, I like to try and do it properly.

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I can get a bit stressed if it doesn't go my way.

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Next, it's Karen White, a full-time mum from Chester.

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People describe my cooking as challenging, because I like to experiment,

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I like to try new things.

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And finally, Jason Matthewson is an Irish-born actor living in London.

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I don't stress too much about really anything.

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But a little luck of the Irish would definitely be welcome.

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Well, our cooks are ready to go, so let's meet today's chef.

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Matt Gillan is chef and owner of the Redroaster Pike & Pine in Brighton,

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and is renowned for his fresh and original approach to high-end cuisine.

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My cooking focuses on seasonal ingredients,

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and to that I add an interesting flavour combination or different

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techniques to bring the best out of an ingredient,

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and that transcends into something very unique and very me.

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As a protege of Gordon Ramsay,

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Matt won and retained a Michelin star for five years,

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and knows exactly what it takes to succeed in the kitchen.

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I'm looking for somebody that can take instruction,

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but uses a bit of initiative when things aren't going quite right.

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I really want to win this competition.

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Service.

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I'm going to do everything in my power to pick the right person

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who is going to help me deliver the best dish for Pierre

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in that Friday Final.

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Welcome, everyone, to Yes Chef.

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Matt, you will be picking one of our home cooks to be your partner

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in this week's Friday Final.

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What are you going to be looking for?

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A little bit of flair, some imagination, confidence.

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I want some confidence in the kitchen, going into that Friday Final,

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just someone to go out and that's going to enjoy, have some fun.

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Brilliant. Round one, you are going to be cooking your best dish for Matt.

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You've got 45 minutes, Matt will be walking round the kitchen,

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checking your every move to see how you cope.

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At the end, obviously it's the all-important taste test,

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which is my favourite part.

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Good luck, guys,

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if you'd like to make your way to your stations because your time starts now.

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So our cooks are off.

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They have just 45 minutes to make Matt fall in love with their food and

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prove they're his perfect partner for Friday's final.

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Today Steve's signature dish is a seafood linguine,

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inspired by happy memories of family holidays.

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It's a dish that me and my family love.

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We go to Padstow through the year and it's my little tribute to Cornwall,

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where we go. A lot of it is making sure that the clams and the mussels

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are cooked, not too well done, so I want it just cooked.

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Full-time mum Karen is also aware of overcooking her dish.

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She's opted for fillet steak with a bone marrow butter and aligot

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potatoes. That's cheesy mash to me and you.

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The most important factor of the dish is going to be getting the steak

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right, because you need perfect crust on the steak.

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You never know if you're going to be under pressure,

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until if something could go wrong or timings could go, so I'm hoping not,

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but I feel quite relaxed about it all at the moment.

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Over on the yellow station,

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actor Jason is making pan-fried scallops with black pudding and a minted pea puree.

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His dish is well rehearsed at home,

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but in this kitchen he's hoping his menu will be one that Matt will rate.

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I've done this dish quite a few times, so, yeah,

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I'm pretty confident with the cooking of it.

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Well, I've never cooked it for a Michelin-starred chef before,

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so I guess that bit's pretty new.

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-Hi, Steve.

-Hiya.

-How we doing?

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I'm a little bit nervous but I think once I start cooking and get things

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start heating up, and you get into it, don't you?

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Yeah, absolutely, just enjoy it.

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-Yeah, that's the plan.

-You know what you're doing.

-Thank you.

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You've got some of my favourite ingredients here so I'm looking

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forward to trying this.

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Oh, good. Good man.

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-Hi, Karen.

-Hello.

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-How we getting on?

-Good.

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Yeah. I'm getting nervous.

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-You grow your own vegetables, don't you?

-Yes, and I keep bees, and my honey, bees too.

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Bees, oh, how lovely!

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I'm getting ready to get an allotment, too,

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so I want to do as much local growing as I can,

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and then using local ingredients.

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Yeah, absolutely!

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So you really understand, like, the ingredients you're using.

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And trying to do it as seasonal as possible, too.

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Love these ingredients - beef, bone marrow.

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-I love bone marrow.

-I think it adds richness to the fillet steak because

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you don't have the fat of the steak.

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Certainly, you kind of put it...

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This way you get a nice kind of additional roasted flavour note to the beef.

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And have you tried it?

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Have you done this in 45 minutes?

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39 minutes, so...

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Ooh, get you!

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We'll see. It's a bit more pressure on me at the moment.

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Well, good luck, we'll let you get on, OK?

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I'm using a chopstick to get the bone marrow out.

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You just twirl it around and pop it out.

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And save those for the dog.

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She'll love them.

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-Hi, Jason.

-Hello, hey, how are you?

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Good, how are you, more importantly?

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Good, things are going well.

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-What are you making?

-I am going to make for you guys today black pudding,

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pan-fried sea scallops, with minted pea puree,

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pancetta and a little bit of truffle oil.

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-Oh, nice! For good measure.

-Just for good measure.

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SHE LAUGHS

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-You're an actor, aren't you?

-For my sins, yeah.

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You've done quite big movies.

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I've just done a movie with Gerard Butler and Gary Oldman called Hunt The Killer,

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which will be out next summer.

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We'll let you get on, get out of your hair.

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Awesome. Perfect. Thanks, guys.

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-Take care.

-Good luck.

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All right.

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So let's start with Steve.

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It's quite a classic dish and it's certainly a dish that can go

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horrendously wrong because of the different cooking times on the

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shellfish, but if he nails it, then it's going to be delicious.

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It's quite a nice story behind the dish, you know,

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it reminds him of his family holidays and that's really nice.

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That's often where the best dishes come up,

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because there's an emotional attachment to it,

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so you naturally want to make it really good anyway.

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I've got the mussels and clams cooking,

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they only take two or three minutes, linguine takes nine minutes.

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I want to try and make sure that's not overcooked so I think I'm on track

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at the moment, yeah.

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Now Karen and her bone marrow butter,

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I think that's such a mouthful to say.

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I can't say it quickly. Don't say it.

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And I won't try. SHE LAUGHS

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Karen's dish is bold flavours and I like the idea of the fennel and the

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pomegranate and the blood orange in there.

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-So, I like that.

-Confident. She's confident.

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Normally when I make the bone marrow I use a hand-held

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blender, which makes this part of the job a lot easier,

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but it is coming together gradually.

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Although I can't feel my forearm. It hurts!

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OK, and last but not least, Jason.

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Quite a classical dish, really, with scallop and pork and pea puree.

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The thing with only using three ingredients is that everything has to be

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perfect. The balance has to be right, so it could go either way.

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-I have high hopes.

-Oh, good!

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Everything's gone to plan, yeah.

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It's just

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I'm wary of the clock, you know, not too terribly worried about the dish,

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it's just normally I'm not under a time limit to do it in, but, yes,

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it's going pretty well, I think.

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Jason's well-practised dish is starting to pay off

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and Karen appears to have everything under control.

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I think I'm coming together now.

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It's the calm before the storm, I guess.

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But Steve is starting to panic.

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My pasta has gone in slightly later than what I would have wanted.

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Hopefully, just as I plate up it should be al dente.

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That's what I'm looking for.

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Yeah, I'm starting to feel the pressure a little bit.

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We have to get it on a plate pretty soon.

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Cooks, you have just two minutes left, so get that food on the plate.

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Despite her calm appearance, things aren't quite going to plan for Karen,

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who's not happy with her bone marrow butter.

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I think I've iced down the bone marrow a little bit too much so it's gone

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a bit hard. If I can get this plated up,

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I can take it off and try to warm it up.

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Warm it through a little bit. We'll see how fast I get on with this.

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And on the red station, Steve is in danger of disaster.

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I don't think I'm going to be ready.

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I think we've got about a minute and a half to go,

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so I want to turn these fellows over, not sure they're cooked.

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But on the other side of the kitchen, Jason is on target.

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He's hoping his scallops will deliver on both texture and taste.

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-You look ready.

-I think I'm good.

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Think I have everything. I'm just going through it in my head here,

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making sure I haven't forgotten anything,

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but then if I have at this point it's a bit too late.

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THEY LAUGH

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30 seconds to go.

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Time is running out as Karen adds the finishing touches to her dish.

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-Happy?

-Yeah.

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-Awesome, looks great.

-But trying desperately to stay in the competition,

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Steve's using every last second.

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Come on, Steve.

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Ten, nine, eight,

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seven, six, five,

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four, three, two, one.

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That's it, stop cooking.

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Step away from your plates, you've done all you can.

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SHE SIGHS

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First to be judged by Matt with his dish of the day is Steve.

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He's made seafood linguine with crab, mussels and king prawns.

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That's a big plate of food.

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-It is, isn't it?

-How was that?

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It was good. I really enjoyed cooking it.

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I had a few timing issues, but that's the way it goes, isn't it?

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If you turn the clock back...

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We've all been there, yeah, turn the clock back...another ten minutes.

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No, it was really good fun and I've enjoyed doing it.

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-Good.

-Let's taste it.

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Yes, let's taste.

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I'm bound to make a mess.

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Yes.

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So that was my worry. You always try and cook pasta al dente, don't you?

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I do try.

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It doesn't always come out like that.

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There's al dente and there's...

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The prawns are always nice, aren't they, any time of the day?

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Delicious. Really, really delicious.

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-I really like that.

-Oh, good.

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-I think the langoustines are really nicely cooked...

-Nice one.

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Very moist, still.

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-Pasta just slightly under.

-Slightly under? OK.

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But it's not too bad.

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-I thought it was going to be much, much harder.

-Still rock-hard.

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-And there is just enough chilli through it for my palate.

-Oh, good.

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It is really pleasant. It's just a nice bit of heat.

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-Well done.

-I enjoyed doing that,

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had a few timing issues at the end with my pasta.

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The pasta's a bit hard, but hey-ho.

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So you enjoyed that?

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Yes, I did enjoy that. The pasta was a bit under that point of being,

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-you know, al dente.

-But it was tasty.

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But everything was cooked really nicely.

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The competition is tough but I'm just here to learn and have a good day, really.

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That's really nice.

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Karen is next. She's made fillet steak with bone marrow butter, aligot potatoes,

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salted mushrooms and a fennel, rocket and pomegranate salad,

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with a blood orange and lemon basil dressing.

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Lovely. How did you find the challenge?

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I enjoyed it. I think I was prepared, and I think that was key.

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-Because it goes quite quickly, doesn't it?

-It does go very quickly,

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and when you have people talk to you, too, it's kind of...

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-Putting you off.

-Sheree's talking to you.

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It takes your mind off things slightly.

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SHEREE LAUGHS

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So it's been lovely. I've really, really enjoyed it.

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-Good.

-Dive in.

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Fennel was one of my favourite things.

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I was originally only going to use just fennel,

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but it made the plate a bit too grey, so you needed the lift of colour.

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Yeah. The salad's nice and fresh.

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For me, the steak's cooked, like, perfectly, for me.

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-Thank you.

-Love the potato, cheesy potato.

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I'm a fan.

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It's more interesting, yeah.

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Salad's really nice, with the potato and the beef.

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I think the fennel, you kind of lose it a little bit.

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Bone marrow, I think where it's just chilled down a little bit,

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it's a little bit firm,

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maybe a tiny bit of salt in there would help lift the flavour from the bone

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marrow, because there's loads of flavour to be had from that, but overall it's really nice.

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-Thank you.

-Well done.

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-Well done.

-Thank you very much.

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It was amazing, I really, really, really enjoyed it.

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She seemed super-relieved when you said you loved the steak, you know,

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because obviously she really cares.

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It's a hard thing to do. There's even so many chefs that do it for a

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living that get it wrong, so you know...

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She's done a really good job. She has done a good job.

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-The meat's cooked perfectly. It's very nice.

-Really nice.

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You know, the critique is great because these are things that I need to learn from.

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And finally, it's Jason's turn to take the taste test,

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with his dish of pan-fried scallops and black pudding

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served with a minted pea puree.

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Hi, Jason, come in.

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-Hey, you guys, how are you?

-Good, how are you after that?

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A little bit more relaxed now.

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It looks fantastic.

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-Dive in.

-Dive in.

-Dive in, guys.

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Mmm. That pea puree is lovely.

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I think it gives an extra little dimension to the flavour, as well,

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which I think is nice.

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The pancetta's delicious.

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This puree, though, is so good.

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Awesome.

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The scallops are really nicely caramelised, that really comes through.

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There's a bit of a mismatch in the amount of black pudding to scallop,

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but the scallop is cooked really nicely.

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Well done, well done.

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Thank you so much, guys, I'm super-glad you liked it.

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Yeah, it went really well, the guys really liked the food,

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they had really positive comments.

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I did enjoy it. I enjoyed all the elements of the dish.

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If I had to eat the whole thing it might be a little bit different.

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It might feel like breakfast with the amount of black pudding.

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I know, it was super-thick, wasn't it?

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I hope I've done enough to impress. Who knows?

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-Fabulous, well done, mate. It's a really tasty dish.

-Thanks, man.

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Is anybody standing out at the minute?

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I have an order of people at the moment.

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-Oh, do you?

-But we'll see with the next challenge.

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We don't have to decide yet because we've still got your Skills Test

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-to go, so let's go and do it.

-Let's do it.

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With someone leaving the competition after the next round,

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these three home cooks have just one more chance to prove to Matt

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that they are his perfect partner.

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Now Matt's seen what you're all capable of in the kitchen,

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he now wants to test you, so he's going to do a skills test for you.

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So, Matt, it's over to you.

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So we're doing a poached egg on toasted brioche and a hazelnut emulsion.

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So I'm going to start the emulsion,

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because the emulsion is going to be the thing that can just sit there

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and kind of wait. So, we've got two eggs.

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We are going to separate those, we just want the yolk.

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To make sure the cooking is more gentle, and for flavour,

0:15:200:15:22

we are going to add some white wine.

0:15:220:15:26

And...

0:15:260:15:27

How long would this take from start to finish?

0:15:310:15:33

It takes about four or five minutes,

0:15:330:15:35

depending on how risky you want to be.

0:15:350:15:37

It could take you two minutes if you want to crank up the temperature.

0:15:370:15:40

But that's kind of good.

0:15:400:15:41

The bowl's not touching the water, the heat's nice and gentle.

0:15:410:15:47

-Add sunflower oil.

-OK.

0:15:470:15:49

So, slowly pour it in?

0:15:500:15:52

Slowly. Yeah. It's becoming thicker,

0:15:520:15:55

-like a mayonnaise would.

-What happens if it does start to split,

0:15:550:15:58

is there any way you can rescue it?

0:15:580:16:00

There is, but it's probably easier to start again.

0:16:000:16:03

Oh, really?

0:16:030:16:04

And then to that I'm going to add some hazelnut oil as well.

0:16:050:16:08

So that's fine like that.

0:16:090:16:10

So here we've got some brioche.

0:16:120:16:14

I love brioche.

0:16:140:16:16

-So nice, so good.

-So we're going to put it into a dry pan.

0:16:160:16:21

Right, so while that's toasting, just a little garnish,

0:16:210:16:23

we're going to chop up some hazelnuts.

0:16:230:16:25

We want a nice mix of coarse and fine bits,

0:16:250:16:27

just makes it a bit more interesting.

0:16:270:16:29

Right. Into the water I've just put white wine vinegar,

0:16:300:16:35

egg as close to the water as you possibly can, and really slow.

0:16:350:16:38

And how long will they have to be in there for?

0:16:420:16:44

-Three minutes.

-Three minutes.

0:16:440:16:46

So while we're waiting on that, I've got some baby watercress.

0:16:460:16:50

So this is going to add a little pepperiness to it,

0:16:500:16:52

without adding pepper. Just check your water every now and again.

0:16:520:16:55

If it starts to boil hard, the egg white will break down.

0:16:550:16:58

I'm so doing mine all wrong.

0:16:580:16:59

I'm changing my technique now.

0:16:590:17:01

When you've finished with your pan, with the emulsion,

0:17:020:17:04

don't get rid of it. These eggs are now going to taste of vinegar, so...

0:17:040:17:09

-Give them a little wash.

-But hot water.

0:17:090:17:12

So I'm not putting that straight on the toast,

0:17:190:17:20

because it's still a little bit wet.

0:17:200:17:22

That looks good.

0:17:320:17:33

It does, doesn't it?

0:17:330:17:35

A few hazelnuts.

0:17:350:17:37

So just finishing this with...it's called sumac.

0:17:370:17:41

It's a pollen, it's a flower.

0:17:410:17:43

Voila. Look at that!

0:17:430:17:45

-Can I taste?

-Yes.

0:17:460:17:47

That looks really good.

0:17:500:17:51

SHEREE LAUGHS

0:17:510:17:54

The emulsion's lovely.

0:17:540:17:55

That's really smart.

0:17:550:17:57

Right, guys, you feeling confident?

0:17:570:17:58

-Yes.

-Yeah.

-Good.

0:17:580:18:00

Our cooks are against the clock,

0:18:030:18:05

they have just 15 minutes to make the perfect poached egg on toast,

0:18:050:18:09

served with the hazelnut emulsion.

0:18:090:18:12

It sounds straightforward enough,

0:18:120:18:13

but Jason's already identified a potential sticking point.

0:18:130:18:17

Matt explained it really well, so I think it should be OK,

0:18:170:18:21

it's just getting the timings right.

0:18:210:18:23

The first delicate step in the process

0:18:230:18:25

is to heat the egg yolks with some white wine and whisk.

0:18:250:18:29

At the end of this round, one person will be going home,

0:18:290:18:32

and after narrowly avoiding a disaster with his timings in round one,

0:18:320:18:35

Steve's keeping an eye on the clock.

0:18:350:18:38

Yeah, I'll try and learn from last time,

0:18:380:18:40

and try and remember what chef told us to do when putting this dish

0:18:400:18:43

together.

0:18:430:18:44

Matt is looking for someone who can follow his instructions to

0:18:440:18:47

the letter, but the cooks must copy his recipe from memory,

0:18:470:18:50

which is adding to the pressure.

0:18:500:18:53

Just as soon as I get this sauce done I'll be happy.

0:18:530:18:56

I've never made this sauce before.

0:18:560:18:58

I've made an emulsion at Christmas and I ended up splitting it.

0:18:590:19:02

That was my first experience trying to do one.

0:19:020:19:05

Matt wants a smooth and glossy emulsion with a consistency

0:19:050:19:08

that would allow it to sit on top of an egg,

0:19:080:19:11

which takes a lot of beating.

0:19:110:19:13

This whisking is a bit of a work-out.

0:19:130:19:15

Certainly builds your muscles up.

0:19:150:19:17

The trick is to get the heat right.

0:19:170:19:20

Too little, and the emulsion is too thin.

0:19:200:19:22

Too much, and you'll end up with scrambled eggs.

0:19:220:19:25

I'm thinking I probably should have left the eggs on for another minute

0:19:260:19:28

but I'm hoping it's silky enough.

0:19:280:19:30

What have you picked up, then?

0:19:350:19:36

One of the things I said was make sure the bowl doesn't touch the water,

0:19:360:19:39

and there's a few of them just making sure their bowl doesn't touch the water,

0:19:390:19:43

but they've used the wrong-sized bowl so they've made life really

0:19:430:19:46

difficult for themselves.

0:19:460:19:49

Steve's emulsion is under, looks a little bit loose,

0:19:490:19:53

so I don't think he's cooked the egg out enough before adding the oil.

0:19:530:19:57

That's why this test is so good, the Skills Test, because, you know,

0:19:570:20:00

you've told them exactly what you want and it's just "follow my lead

0:20:000:20:03

-"and you'll be all right".

-Yeah, exactly.

0:20:030:20:05

And that's really important for Friday, isn't it?

0:20:050:20:07

It's really important because it's such a tight timeframe, you know?

0:20:070:20:11

-Yeah. Well, go and have a look. See how they're getting on.

-Cool.

0:20:110:20:13

Cooks, you have just five minutes left.

0:20:190:20:22

Jason's making good progress and his eggs are already poaching.

0:20:220:20:26

The temperature of the water is crucial.

0:20:260:20:28

Yeah, I think I brought it up a little too high and then brought it down

0:20:280:20:31

too far, so now I'm trying to get it in the middle a little bit.

0:20:310:20:35

Our cooks are aiming for a gentle simmer, but not boiling.

0:20:350:20:39

If the water is too lively the eggs will break up.

0:20:390:20:42

-Who's got their eggs in?

-Not yet.

0:20:440:20:46

-You've not got your eggs in?

-No.

-Get them in, get them in, come on.

0:20:460:20:48

-Three minutes to go.

-Three minutes.

0:20:480:20:49

-You want them to rest a little bit at the end, don't you?

-Cool.

0:20:490:20:52

-Eggs in.

-They've gone a bit fluffy.

0:20:540:20:57

They've got curtains!

0:20:570:20:59

That's nice, fancy eggs.

0:20:590:21:01

Karen might be concerned that her eggs look scruffy around the edges

0:21:010:21:04

but she's completely forgotten to rinse off the vinegar.

0:21:040:21:07

Will this mistake cost her a place in the final round?

0:21:070:21:11

One minute left.

0:21:110:21:13

Get those eggs on the plate.

0:21:130:21:15

Steve knows that Matt will be watching for good time management

0:21:150:21:18

and the strain is starting to show.

0:21:180:21:21

I'm feeling the pressure on the time again.

0:21:210:21:23

It's now time to make it look a bit more presentable.

0:21:230:21:26

Jason's first to finish, closely followed by Karen.

0:21:290:21:33

But once again Steve is using every last second.

0:21:330:21:36

Ten, nine, eight, seven, six,

0:21:380:21:43

five, four, three, two, one.

0:21:430:21:47

That's it!

0:21:470:21:49

Stop cooking, step away from your plates.

0:21:490:21:51

HE EXHALES

0:21:510:21:52

That was close! It's time to taste.

0:21:520:21:57

All three cooks know that one of them will be leaving the competition

0:21:570:21:59

at the end of this challenge

0:21:590:22:01

and that Matt will be judging their poached eggs

0:22:010:22:03

together with their performance from round one to decide who will be going home.

0:22:030:22:08

How was that?

0:22:080:22:10

-Good fun.

-Good fun.

-It was good.

0:22:100:22:12

OK, well, let's have a taste.

0:22:120:22:14

Let's.

0:22:140:22:15

-Lovely egg.

-All right? Good.

0:22:200:22:22

So far, so good.

0:22:290:22:31

Except for I just remembered I didn't rinse my egg.

0:22:330:22:35

Good job.

0:22:560:22:58

JASON LAUGHS

0:22:580:22:59

Starting with Steve.

0:22:590:23:01

The egg's very nicely cooked.

0:23:010:23:02

-Thank you.

-I think you struggled with the emulsion?

0:23:020:23:05

Yeah, never done one. But, yeah, I should have done it a bit longer.

0:23:050:23:09

Yeah, just a case of cooking the eggs more before the oil went in.

0:23:090:23:12

-Yeah, I thought that.

-Karen's eggs were really nicely cooked,

0:23:120:23:15

the brioche I think just seemed a little bit soft.

0:23:150:23:19

The vinegar kind of comes through on the egg.

0:23:200:23:23

Tiny bit of salt maybe missing in the emulsion but overall really nice.

0:23:230:23:27

There was a nice flavour in the emulsion but the hazelnut just needed a

0:23:270:23:30

little bit of lifting.

0:23:300:23:32

Jason's emulsion really nicely seasoned,

0:23:320:23:34

eggs really well cooked.

0:23:340:23:36

Overall really, really good.

0:23:370:23:40

Really nice plates.

0:23:400:23:41

I think they've made it tough for you.

0:23:410:23:43

They have. They have made it tough for me, yes.

0:23:430:23:45

OK, right. Well, well done.

0:23:450:23:48

If you'd like to go back to the waiting room.

0:23:480:23:50

-Thanks, guys.

-Thank you.

-Thank you.

0:23:500:23:51

Only two can go through to compete to become Matt's partner.

0:23:530:23:57

Overall, quite good.

0:23:570:23:59

Yeah, no, it was good, it was good.

0:23:590:24:01

-I think there was a few timing issues with Steve.

-Yeah.

0:24:010:24:04

-Again.

-I know, it's like he sort of panics towards the end, doesn't he?

0:24:040:24:07

-He does.

-Yes, I'm very happy,

0:24:070:24:09

I've learned a lot and I've really enjoyed it,

0:24:090:24:11

and I couldn't have done much more, I don't think.

0:24:110:24:13

Karen's certainly tasted of vinegar which means they weren't washed.

0:24:130:24:16

-Yeah.

-Which I thought she would have been really on that.

0:24:160:24:19

-Yeah.

-I would love to see the next round and be able to create something

0:24:190:24:23

but if I go home, Matt's tasted my food,

0:24:230:24:25

he's enjoyed my food and that's going to be a fantastic privilege.

0:24:250:24:28

Jason's dish, you know, out of the three,

0:24:280:24:30

I thought it was nicely seasoned, perfectly cooked, it was just,

0:24:300:24:33

you know, exactly how I wanted.

0:24:330:24:34

-Oh, brilliant.

-I would love to be in the competition,

0:24:340:24:37

to cook for Matt is fantastic but to go into the final and to cook for Pierre Koffmann

0:24:370:24:41

would be incredible.

0:24:410:24:42

So have you got an idea who you're going to send home?

0:24:420:24:45

-Yes, I do.

-Oh, you do?

0:24:450:24:46

-I do.

-OK, well, let's go and break the news.

0:24:460:24:50

-Let's.

-Only two people can be taken through to the next round.

0:24:500:24:54

For one of our home cooks it's almost time to leave the competition.

0:24:540:24:58

Firstly I'd like to say congratulations to all three of you.

0:24:580:25:00

It's been absolutely brilliant.

0:25:000:25:02

Sadly one of you does have to leave the competition now and Matt has

0:25:020:25:06

-made his mind up.

-Like Sheree says, it's been great,

0:25:060:25:08

I think you guys have done really well all day.

0:25:080:25:11

My decision's based on specifically going into this final,

0:25:110:25:15

knowing the time constraints and the pressure we are all going to be under.

0:25:150:25:18

My decision is to send Steve home.

0:25:210:25:22

-Oh!

-Oh, Steve!

0:25:220:25:25

I'm very proud to have cooked for Matt, he's a top, top chef,

0:25:250:25:29

I just wanted to take my food to the next level and I will just try and do that now.

0:25:290:25:32

Give us a hug. Well done.

0:25:320:25:35

So, just two home cooks remain.

0:25:350:25:37

Mum-of-three Karen.

0:25:370:25:38

I'm excited and looking forward to the next challenge.

0:25:380:25:41

And actor Jason.

0:25:410:25:43

The next one is a tricky one but I think the key is make a decision and

0:25:430:25:46

stick with it.

0:25:460:25:48

It's now time for our third and final challenge.

0:25:480:25:50

Now, our cooks have been given all the ingredients to one of Matt's dishes.

0:25:500:25:53

They'll have one hour to work to identify all the ingredients and

0:25:530:25:57

create a dish of their own.

0:25:570:25:59

So for you at home here's today's ingredients.

0:25:590:26:02

Matt's chosen chicken legs, Madeira and maple syrup.

0:26:020:26:06

White wine vinegar and chicken stock.

0:26:060:26:08

Double cream. Milk.

0:26:080:26:10

Stomach lining, and leek, thyme, oyster mushroom, onion, lemon,

0:26:100:26:14

garlic and salsify.

0:26:140:26:17

Easy enough for one of Britain's top culinary talents,

0:26:170:26:20

but with just one hour on the clock what will our home cooks conjure up?

0:26:200:26:24

So, cooks, this is your last chance to really impress Matt so go for it.

0:26:240:26:28

-Any last tips?

-Yeah, just have a look at your ingredients,

0:26:280:26:32

just take it in for a moment, looking for two nice plates of food.

0:26:320:26:36

Right, well, good luck, guys.

0:26:360:26:37

Reveal your ingredients because your time starts now.

0:26:370:26:41

OK.

0:26:440:26:45

I can't remember if that... It's not okra but it's...

0:26:460:26:49

I don't remember what it is.

0:26:490:26:51

-Do you know what you have?

-Yes, well, chicken, obviously.

0:26:510:26:54

-Chicken, yeah.

-Got some...

-Stomach lining, right?

0:26:540:26:56

-Stomach lining, yes.

-Wrap the chicken possibly?

0:26:560:26:58

Wrap, yeah. And then we've got salsify.

0:26:580:27:00

Salsify, that's what it is.

0:27:000:27:02

Salsify. Honey, milk and cream.

0:27:020:27:05

Stock, brandy, vinegar, butter.

0:27:050:27:08

It's a fantastic challenge and I'm looking forward to it.

0:27:080:27:10

Hopefully I can pull off a decent dish.

0:27:100:27:12

I'm still going through things in my head here figuring out what I'm

0:27:120:27:15

going to try and do.

0:27:150:27:17

But, yeah, it's

0:27:170:27:20

a unique challenge.

0:27:200:27:21

Definitely the hardest one of the day for sure so far.

0:27:210:27:24

-Hi, Karen.

-Hello.

0:27:270:27:29

How are we doing? How are we getting on?

0:27:290:27:31

Still trying to figure it out.

0:27:310:27:33

Have you identified everything?

0:27:330:27:34

Yeah. I asked for ceps.

0:27:340:27:37

Ceps, yes. I asked for ceps for my steaks and they said they didn't have any.

0:27:370:27:41

Ceps, absolutely fantastic, meaty, lovely.

0:27:410:27:45

How are your confidence levels?

0:27:450:27:46

As it's coming together in my head, I think I'm getting there.

0:27:460:27:50

Yeah, you've got plenty of time so...

0:27:500:27:52

Oh, string. I've just noticed, string.

0:27:520:27:54

Oh, yes!

0:27:540:27:57

That makes it a little bit easier.

0:27:570:27:58

I was thinking about that one, thinking, "Do I need toothpicks?"

0:27:580:28:01

-There you go.

-There we go.

0:28:010:28:02

-I'm getting there.

-Thank you.

-We'll leave you to it.

-Good luck.

0:28:020:28:06

Confident cook Karen is certain she has identified all the ingredients

0:28:060:28:10

correctly, and with such delicate items there is no room for any mistakes.

0:28:100:28:15

But for Jason the task isn't quite so straightforward.

0:28:150:28:18

-Hi, Jason.

-Hey, how are you?

0:28:190:28:21

-How are you?

-Yeah, OK.

0:28:210:28:24

Yeah, have you managed to identify everything?

0:28:240:28:26

I think so. I mean, there's some stuff here I've not used before,

0:28:260:28:29

in fact there is some stuff I've never even eaten.

0:28:290:28:31

I've never had... Is that salsify?

0:28:310:28:33

-Yeah.

-Yeah, I've never had it, but I'm going to make a...

0:28:330:28:35

I'm going to attempt to make a puree with it.

0:28:350:28:37

I've just boned the chicken.

0:28:370:28:38

Stuff it with the mushroom and some thyme and garlic.

0:28:380:28:42

Possibly a little bit of lemon.

0:28:420:28:43

And roll it in the stomach lining, pan-fry it and then get it in the oven.

0:28:430:28:48

That's really as far as I've got so far!

0:28:480:28:50

-That's not bad.

-So...

0:28:500:28:51

That's not bad. How does this compare to being on a film set?

0:28:510:28:54

HE EXHALES

0:28:540:28:56

So much more tense. I mean,

0:28:560:28:58

when you're in a film I pretend to be somebody else.

0:28:580:28:59

-Today...

-It's you.

0:28:590:29:01

-It's all about you.

-I pretend to be myself.

0:29:010:29:04

-We'll let you carry on, good luck.

-Thanks, guys,

0:29:040:29:06

So, both our cooks have a plan.

0:29:060:29:08

It goes on forever!

0:29:080:29:11

-Cooks, you've got half an hour left.

-Really?

0:29:110:29:14

-Wow!

-And with just one place up for grabs in the Friday Final

0:29:140:29:18

this is their last chance to prove they've got what it takes to

0:29:180:29:22

become Matt's perfect partner.

0:29:220:29:25

And previously calm Karen is starting to lose her concentration.

0:29:250:29:29

Oh, I didn't realise I'd hurt my finger,

0:29:290:29:30

but I think I've poked it with a knife.

0:29:300:29:32

I think it is hard when you're cutting into something and you have no idea

0:29:320:29:34

what you're going to do. But, if I create something nice,

0:29:340:29:36

I'm going to be really chuffed.

0:29:360:29:38

Now this is a first.

0:29:380:29:40

So they both have a good plan.

0:29:420:29:45

Yeah, very similar to each other.

0:29:460:29:48

I know!

0:29:480:29:49

When they revealed the ingredients, Karen was very much like, oh,

0:29:490:29:53

that's that, that's that... But she got the mushrooms wrong.

0:29:530:29:57

So the mushroom is eryngii, or king oyster mushroom.

0:29:570:30:00

And I think if she... She thinks it's a cep, so there's a much bolder,

0:30:000:30:05

heavier flavour than you get from a cep. It's lovely,

0:30:050:30:07

but the king oyster is much more subtle, much more delicate.

0:30:070:30:11

It's not going to deliver the flavour that she is expecting if she thinks it's a cep.

0:30:110:30:14

I'm feeling a little better, actually.

0:30:140:30:18

I feel like I'm kind of on top of it.

0:30:180:30:20

I'm not sure if I'm going to be able to use all of the ingredients, but...

0:30:200:30:24

I hope what I'm doing is going to be nice.

0:30:240:30:26

Let's move on to Jason.

0:30:260:30:28

He is quietly confident.

0:30:280:30:30

Yeah, but his dish hasn't come together.

0:30:300:30:32

That's what I was getting from what he's saying.

0:30:320:30:35

He knows what he's doing with the chicken, and he's got an idea with that,

0:30:350:30:37

then everything else is going to be quite last-minute.

0:30:370:30:40

I like the confidence,

0:30:400:30:41

but hopefully the final dish is going to back up that confidence.

0:30:410:30:45

Matt wants a partner who can stay calm as the clock ticks down.

0:30:470:30:51

So he is keeping a very close eye on both cooks as they work.

0:30:510:30:54

At the green station, Karen's chicken skin is almost done.

0:30:550:30:58

Oh, lovely. That looks delicious.

0:30:590:31:01

-It is nice.

-What do you think?

0:31:010:31:03

I'm just going to give them another couple of minutes uncovered.

0:31:030:31:06

Just to get the little soggy bits.

0:31:060:31:07

Delicious. Smells good.

0:31:070:31:09

I love chicken skin. I think it's fab.

0:31:090:31:11

With both home cooks' dishes looking remarkably similar...

0:31:110:31:15

-Looks good, doesn't it?

-It does.

0:31:150:31:17

..Jason is feeling the pressure to come up with something special.

0:31:190:31:22

And have you decided on a sauce yet?

0:31:220:31:24

I haven't, no. I might do, like, a cream sauce,

0:31:240:31:27

or something with what I suspect is possibly port.

0:31:270:31:31

You look like you are in the zone, focused.

0:31:310:31:34

Yeah, I need to get chopping.

0:31:340:31:37

-I'll leave you to this.

-All right. Thank you.

0:31:370:31:39

Cooks, you have just 15 minutes left.

0:31:420:31:45

15 minutes to go.

0:31:450:31:47

Yeah, it's time to start moving, definitely don't want to rest now

0:31:470:31:51

and find myself running out of time.

0:31:510:31:55

Jason might be concerned about the clock,

0:31:550:31:58

but at the risk of spoiling her sauce is Karen,

0:31:580:32:00

who has mistaken the oyster mushrooms for ceps.

0:32:000:32:04

What are you going to do now?

0:32:040:32:06

I'm just going to saute the ceps, just in butter.

0:32:060:32:09

They are just lovely mushrooms, and I don't want to mess them up.

0:32:090:32:11

So you have had these mushrooms before?

0:32:110:32:13

-Do you grow them?

-No.

-You don't.

0:32:130:32:14

If I grew them, everybody would love me forever.

0:32:140:32:16

SHEREE LAUGHS

0:32:160:32:17

No, they are early in season. Well, I didn't think they were in season any more.

0:32:170:32:20

So, yeah. They are fabulous mushrooms, and they're hard to find.

0:32:200:32:23

Going to find them. And you have made a little...

0:32:230:32:26

-sauce.

-Just reducing that down a bit.

0:32:260:32:28

Have a little smell. Oh, that smells lovely. Really nice.

0:32:280:32:32

With time ticking away...

0:32:320:32:33

Ten minutes to go, guys.

0:32:330:32:35

Just ten minutes left.

0:32:350:32:37

..Jason is starting to question the cooking of his meat.

0:32:370:32:40

I'm just thinking and wondering, is the chicken a little under?

0:32:400:32:44

I suppose you can't answer me if you think it's under.

0:32:440:32:47

Are you worried it's undercooked?

0:32:500:32:51

Just a tad, yeah.

0:32:510:32:52

I think it might be just a smidge under.

0:32:520:32:55

So, I'm going to give it a couple of seconds in the pan.

0:32:550:32:58

Yeah.

0:32:580:32:59

Whilst Jason rushes to rescue his chicken,

0:32:590:33:03

Karen is happy with hers.

0:33:030:33:05

Four minutes to go, cooks.

0:33:060:33:08

Just four minutes.

0:33:080:33:09

Sauce is almost ready.

0:33:120:33:15

-And you're done.

-I'm done.

0:33:150:33:17

-I know.

-Fantastic.

0:33:170:33:18

Come on, Jason.

0:33:240:33:26

With seconds to spare, Jason is ready to serve his chicken,

0:33:260:33:31

and he's hoping it will be cooked to Matt's high standards.

0:33:310:33:33

Well, cooks. It looks like you're both done.

0:33:360:33:39

-Happy?

-Yes, very, actually.

0:33:390:33:41

-Happy?

-Yeah.

-Great, because it's time to taste.

0:33:410:33:45

First up, it's full-time mum Karen.

0:33:460:33:49

She's chosen to make chicken stuffed with garlic butter,

0:33:490:33:51

leeks and Madeira,

0:33:510:33:53

served with sauteed mushrooms and a side of salsify puree

0:33:530:33:56

and chicken skins.

0:33:560:33:58

-Lovely.

-Looks great.

0:33:580:34:01

-Thank you.

-How did you find it?

0:34:010:34:04

It was exciting, and a good challenge.

0:34:040:34:06

I got a little bit flustered a few times,

0:34:060:34:07

when I was just trying to figure out what I was going to do.

0:34:070:34:09

I think once I got the plan in my head, I just kind of went for it.

0:34:090:34:12

So you managed to identify all the ingredients?

0:34:120:34:14

Most, yeah.

0:34:140:34:16

I mean, I've got the Madeira wrong, I thought it was brandy.

0:34:160:34:18

-And the mushrooms?

-Oh, I knew those instantly, so...

0:34:180:34:21

-HE COUGHS

-They ARE ceps, aren't they?

0:34:210:34:23

No, they're king oysters.

0:34:230:34:24

Oh, I thought oyster mushrooms were the more flowery ones.

0:34:240:34:27

-Do they look very similar?

-Yeah, very, very similar.

0:34:270:34:29

OK, well...

0:34:290:34:30

I need to go on a mushroom expedition, I think.

0:34:300:34:32

SHEREE LAUGHS

0:34:320:34:34

But, no.

0:34:340:34:36

But there's still the meat, it's a nice, meaty mushroom,

0:34:360:34:38

so I didn't want to ruin it by chopping it up.

0:34:380:34:41

I have to say, it looks fantastic.

0:34:410:34:42

-It does look great.

-It looks really good, so let's taste.

-Come on, then.

0:34:420:34:45

Those chicken skins are just divine.

0:34:510:34:54

It's addictive!

0:34:540:34:55

Yummy.

0:34:550:34:57

The chicken's really moist, as well.

0:35:000:35:02

-It's really nice, that.

-Lovely.

0:35:060:35:08

So, the chicken is really nice and cooked, even rolled as well.

0:35:080:35:12

I like the leek filling, it adds a nice oniony-ness to it.

0:35:120:35:16

Puree is lovely. And the mushrooms are cooked really nicely.

0:35:160:35:19

-Thank you.

-Very nice dish.

0:35:190:35:21

What lovely comments.

0:35:210:35:22

Very good.

0:35:220:35:23

So, how did that go?

0:35:230:35:25

-Fabulous.

-It's the little things that really impressed me.

0:35:250:35:28

The way she's rolled the chicken so evenly, that means it's cooked evenly.

0:35:280:35:32

It's all the same all the way through.

0:35:320:35:34

Mm.

0:35:340:35:35

-Thank you.

-That's really good.

0:35:350:35:36

I was impressed, I thought she did really well.

0:35:360:35:38

I'm over the moon, because he loved the dish.

0:35:380:35:40

What more can a home cook ask for?

0:35:400:35:43

Next into the tasting room is Jason.

0:35:430:35:46

He is serving chicken stuffed with garlic mushrooms and onion on a bed

0:35:460:35:50

of salsify puree with crispy chicken skin, Madeira sauce and fried leeks.

0:35:500:35:55

How was it?

0:35:550:35:57

Glad it's over.

0:35:570:35:59

No, it was good, it was fun, it was challenging.

0:35:590:36:01

But I'm glad that I got something put together for you guys,

0:36:010:36:04

and I hope you really enjoy it.

0:36:040:36:06

-Shall we?

-Yeah. It looks great, by the way.

0:36:060:36:08

Yeah, it does look good.

0:36:080:36:09

That sauce is lovely.

0:36:330:36:34

Really nice. You could just eat that with bread.

0:36:350:36:37

SHEREE LAUGHS

0:36:370:36:40

It's got a great flavour. I think the chicken could have...

0:36:400:36:43

I don't think it needed to go back through the pan.

0:36:430:36:45

-OK.

-Cos it was just slightly under,

0:36:450:36:47

and if you had put it together and tin-foiled it,

0:36:470:36:50

that residual heat would have finished that for you.

0:36:500:36:52

-Chicken skin is great.

-Delicious.

0:36:520:36:54

I love chicken skin.

0:36:540:36:56

But altogether, it's a very nice dish.

0:36:560:36:57

-Thank you.

-Well done.

0:36:570:36:59

Yeah, I think it went well. It was a good test and once I sort of figured

0:36:590:37:03

out what it was I was going to do, then I think it went OK from there.

0:37:030:37:06

I'm glad it's over but I'm happy.

0:37:060:37:09

Fabulous, yeah. Really nice, and the sauce is amazing.

0:37:090:37:11

I really, really like that sauce.

0:37:110:37:14

-Happy.

-Happy.

0:37:140:37:15

Have you got an idea of who you might be taking through with you?

0:37:150:37:18

I think so.

0:37:180:37:19

I just need to rethink it a bit, but I think I have...

0:37:190:37:21

-OK.

-..an idea.

-You've got a little bit of time,

0:37:210:37:23

because now we get to see what you make with those ingredients,

0:37:230:37:26

which is my favourite part.

0:37:260:37:28

So, let's go and do that.

0:37:280:37:29

Super.

0:37:290:37:30

So, you two, this is where you get to sit back and relax and watch Matt do his thing.

0:37:320:37:36

So, Matt, show us what you do with these ingredients.

0:37:360:37:39

First thing I am going to do is peel the salsify.

0:37:410:37:44

Take the ends off. Then cut it into whatever we can get in the pan,

0:37:470:37:51

really. So I'm going to cook that.

0:37:510:37:53

The milk is just going to help keep the colour as well.

0:37:530:37:55

-Oh, OK.

-And some lemon juice.

0:37:550:37:59

OK.

0:37:590:38:01

Next, we are going to get the sauce on.

0:38:010:38:02

This is going to form part of the stuffing, so it's going to be the leek,

0:38:060:38:09

the onion and mushrooms, a little bit of thyme.

0:38:090:38:13

Just going to soften it all up.

0:38:130:38:14

-Yeah.

-So the leek and the onion...

0:38:140:38:16

-Frying them off?

-Gently, you don't want the temperature too hot,

0:38:160:38:19

because then you will start to really colour it up.

0:38:190:38:21

OK.

0:38:210:38:23

So you see it's just retained its colour really nicely.

0:38:240:38:27

Right. That's the cream for the sauce.

0:38:310:38:33

Yeah. So you've just whipped it up?

0:38:330:38:36

And then that can go in the fridge.

0:38:360:38:38

-Oh, yep.

-So you're going to bone the chicken leg now?

0:38:380:38:41

Yeah.

0:38:410:38:42

So quick. I literally stand there with a knife flicking the flesh off.

0:38:440:38:48

So I'm just checking that I've got all the...

0:38:500:38:52

like, any cartilage or bone or tendons, which could come off...

0:38:520:38:56

-Yeah.

-..which would just be horrible to eat.

0:38:560:38:58

Did you guys do that?

0:38:580:39:00

-Yes.

-Yeah, I had a little look to make sure we had all of it out.

0:39:000:39:04

I think I got it.

0:39:040:39:05

How long would that go in the oven for?

0:39:210:39:23

About eight minutes.

0:39:230:39:25

So I'm just scoring the mushroom. This is just more for presentation, really.

0:39:270:39:30

What will it do when you put it in the pan, then?

0:39:300:39:33

So when it goes into the oil,

0:39:330:39:35

all these grooves will be exposed so it will just caramelise each piece

0:39:350:39:38

-up really nicely.

-Yeah.

0:39:380:39:40

So now we have got colour to both sides, with the butter.

0:39:400:39:44

-Smells delicious.

-Smells great, yeah.

0:39:440:39:47

-Smells really great.

-That does look great, doesn't it?

0:39:470:39:50

Like a little squid in a way, doesn't it, when you do squid?

0:39:500:39:55

Those mushrooms, I've not cooked them too far,

0:39:550:39:58

so they are probably slightly under at the minute.

0:39:580:40:00

So what are you going to do with the cream?

0:40:000:40:02

-The cream is going to go into this reduction.

-Yeah.

0:40:020:40:05

-Whipped cream into the chicken stock?

-Whipped cream.

-So is it going to be a cold sauce?

0:40:050:40:08

-Nope, no.

-You fold it in through?

0:40:080:40:11

No, we're going to boil it in.

0:40:110:40:12

So, we send whipped cream to the stock.

0:40:270:40:30

And whip it in, whip it in.

0:40:300:40:32

Wow.

0:40:380:40:39

-That's that.

-Wow.

0:40:430:40:45

Well done.

0:40:450:40:46

Amazing.

0:40:460:40:48

Have a taste.

0:40:510:40:52

-That's awesome.

-Oh, my.

0:40:570:40:59

-It's really lovely.

-Brilliant, thank you so much, Matt.

0:40:590:41:02

It is time now for you to reveal who you are going to pick as your partner

0:41:020:41:04

in the Friday Final.

0:41:040:41:05

But before you do,

0:41:050:41:06

let's have a quick recap of what our cooks made earlier.

0:41:060:41:10

In the first round,

0:41:100:41:11

Karen impressed Matt with her fillet steak and bone marrow butter.

0:41:110:41:15

She slipped up in the skills challenge by forgetting to rinse her eggs.

0:41:150:41:19

But in round three, despite making a mistake with the mushrooms,

0:41:190:41:22

she showcased her cooking techniques

0:41:220:41:24

with a perfectly stuffed chicken dish.

0:41:240:41:27

I'm more than chuffed with what I've done and I've challenged myself,

0:41:270:41:30

and I'm super-pleased.

0:41:300:41:31

You know, no matter what.

0:41:310:41:33

Meanwhile, Jason's pea puree won Matt's praise in round one.

0:41:330:41:37

He stole the show in round two with a perfectly poached egg,

0:41:370:41:40

but did his decision to put his chicken back in the pan

0:41:400:41:43

spoil his chances of reaching the Friday Final?

0:41:430:41:46

I would love Matt to pick me, I really would.

0:41:460:41:48

I think we could produce some really great stuff.

0:41:480:41:50

First of all, I'd like to say a big well done to both of you.

0:41:520:41:55

You have been absolutely amazing today.

0:41:550:41:58

But Matt can only pick one of you

0:41:580:41:59

to be his partner in the Friday Final,

0:41:590:42:01

and he has made his mind up.

0:42:010:42:03

The person that I want to take with me is someone that is innovative,

0:42:030:42:07

by themselves, but can also take instruction

0:42:070:42:10

and someone that I can leave in the kitchen confidently

0:42:100:42:13

to cook for Pierre and win the week.

0:42:130:42:17

So, that person for me is...

0:42:170:42:19

Karen.

0:42:190:42:20

Well done, Karen!

0:42:200:42:22

Well done.

0:42:220:42:23

I'm over the moon. I'm just emotional at the moment.

0:42:230:42:27

I'm not going to lie, I'm a little gutted,

0:42:270:42:29

but Matt had to pick somebody and Karen was fantastic.

0:42:290:42:33

Any last words for Karen?

0:42:330:42:35

Get a good night's sleep.

0:42:350:42:36

THEY LAUGH

0:42:360:42:38

-Definitely, I promise.

-Well done.

0:42:380:42:39

Thank you.

0:42:390:42:41

Yeah, I absolutely do think I have made the right decision.

0:42:410:42:43

So, yeah, really looking forward to the final challenge.

0:42:430:42:46

I'm going to give my 150%, do everything I can.

0:42:460:42:50

Tomorrow, on Yes Chef...

0:42:500:42:52

it's the Friday Final.

0:42:520:42:54

The teams go head-to-head to cook for culinary royalty Pierre Koffmann.

0:42:540:42:58

Take 'em out the pan!

0:42:580:42:59

Excuse me, no shouting.

0:42:590:43:01

Four chefs. Four home cooks...

0:43:010:43:04

God.

0:43:040:43:05

..but only one team will be crowned Yes Chef champions.

0:43:050:43:09

Top chef Matt Gillan has his eye on the prize as he puts three home cooks through a series of culinary challenges, including how to make perfect poached eggs with hazelnut emulsion. Matt will be judged by three-Michelin-starred chef Pierre Koffmann in the Friday final, so his professional pride is at stake, but which home cook will he choose?


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