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Four of the best chefs in Britain are looking for an amateur home cook | 0:00:02 | 0:00:04 | |
to be their perfect partner. | 0:00:04 | 0:00:06 | |
Three home cooks are here to prove they have got what it takes to be | 0:00:07 | 0:00:10 | |
paired with the top chefs in the business | 0:00:10 | 0:00:12 | |
for the cooking experience of a lifetime. | 0:00:12 | 0:00:15 | |
Don't forget your butter! | 0:00:15 | 0:00:18 | |
Each day a different Michelin-starred chef will choose | 0:00:18 | 0:00:21 | |
their perfect partner from three talented home cooks. | 0:00:21 | 0:00:23 | |
It's just been really hard. | 0:00:24 | 0:00:25 | |
In the Friday final, | 0:00:27 | 0:00:28 | |
all four pairs will go head-to-head to cook for culinary royalty, | 0:00:28 | 0:00:32 | |
Pierre Koffmann. | 0:00:32 | 0:00:34 | |
Whoever impresses me with food is the end result. | 0:00:34 | 0:00:37 | |
The test is the most important. | 0:00:37 | 0:00:39 | |
The professional chefs' reputations are on the line. | 0:00:39 | 0:00:42 | |
-I want to win. -Yeah, I know. -I want to win again! | 0:00:42 | 0:00:46 | |
But will the amateur home cooks live up to expectations? | 0:00:46 | 0:00:49 | |
Thought I had it, and I've lost it again! | 0:00:49 | 0:00:51 | |
This is Yes Chef. | 0:00:53 | 0:00:55 | |
Hello, and welcome to Yes Chef. | 0:00:57 | 0:00:59 | |
Let's see who's cooking in the kitchen today. | 0:00:59 | 0:01:01 | |
First up is Alison Howells, | 0:01:02 | 0:01:04 | |
a research administrator from Leicestershire. | 0:01:04 | 0:01:07 | |
I tend to cook things that are mainly European, lots of flavour. | 0:01:07 | 0:01:11 | |
Some people have called me a flavour queen in the past. | 0:01:11 | 0:01:13 | |
I'm looking forward to cooking today. | 0:01:13 | 0:01:15 | |
Next up is Paul Ohman, a finance director from Brighton. | 0:01:15 | 0:01:20 | |
The opportunity today to cook with a Michelin-starred chef | 0:01:20 | 0:01:23 | |
is fantastic. It's great to learn new tricks. | 0:01:23 | 0:01:25 | |
Having someone with a Michelin star guiding you, | 0:01:25 | 0:01:28 | |
what can be better than that? | 0:01:28 | 0:01:30 | |
And finally, it's Wendy Lunn, | 0:01:30 | 0:01:32 | |
a former project manager from Bromley. | 0:01:32 | 0:01:34 | |
I like to be in my own zone. | 0:01:34 | 0:01:36 | |
I put the radio on and chill around and dance around the kitchen. | 0:01:36 | 0:01:40 | |
It's like my little comfort area. | 0:01:40 | 0:01:42 | |
Our cooks are ready to go, so let's meet today's chef. | 0:01:43 | 0:01:46 | |
Today's chef is Paul Ainsworth. | 0:01:47 | 0:01:50 | |
Renowned for his regional Cornish cuisine, | 0:01:50 | 0:01:52 | |
Paul Ainsworth combines technical brilliance with bold flavours | 0:01:52 | 0:01:56 | |
to produce wonderfully creative dishes. | 0:01:56 | 0:01:58 | |
My cooking style here at Number Six is modern British | 0:01:58 | 0:02:02 | |
with a huge focus on Cornish produce. | 0:02:02 | 0:02:05 | |
We've got great meat, great seafood, | 0:02:05 | 0:02:07 | |
beautiful vegetables. | 0:02:07 | 0:02:08 | |
We try to showcase as much of that as we can. | 0:02:08 | 0:02:10 | |
-One haddock, one oysters, one duck, one pork. -Oui. | 0:02:10 | 0:02:13 | |
Having trained under the watchful eye of Gordon Ramsay | 0:02:13 | 0:02:16 | |
and Marcus Wareing, Paul knows exactly what he's looking for | 0:02:16 | 0:02:19 | |
from today's home cooks. | 0:02:19 | 0:02:20 | |
I need to work with somebody that's got a great attitude. | 0:02:20 | 0:02:23 | |
Bad timekeeping, working messy... | 0:02:23 | 0:02:25 | |
Me and that person are going to struggle. | 0:02:25 | 0:02:28 | |
Whenever you compete, you go in there to win. | 0:02:28 | 0:02:30 | |
Of course you want to win! | 0:02:30 | 0:02:31 | |
Welcome, everyone, to Yes Chef. | 0:02:33 | 0:02:34 | |
Now, Paul you are going to be picking one of our home cooks | 0:02:34 | 0:02:37 | |
to be your partner in this week's Friday final. | 0:02:37 | 0:02:39 | |
Any last tips for our cooks? | 0:02:39 | 0:02:41 | |
First and foremost, tasting, seasoning. | 0:02:42 | 0:02:44 | |
I know you're going to show nerves, but do you know what? Chillaxo. | 0:02:44 | 0:02:48 | |
SHE CACKLES | 0:02:48 | 0:02:50 | |
OK, cool, let's get on with it. | 0:02:50 | 0:02:51 | |
Cooks, you've got 45 minutes to create your best dish for Paul. | 0:02:51 | 0:02:55 | |
If you'd like to make your way back to the stations, we'll begin. | 0:02:55 | 0:02:58 | |
Our cooks are off. | 0:02:59 | 0:03:00 | |
They have 45 minutes to impress chef Paul | 0:03:00 | 0:03:03 | |
with their very own signature dish. | 0:03:03 | 0:03:05 | |
He'll be looking for a partner who can deliver big on flavours, | 0:03:06 | 0:03:09 | |
is technically gifted, and has a temperament he can work alongside. | 0:03:09 | 0:03:13 | |
Today, Alison is making pork koftas in a spinach and chilli sauce, | 0:03:14 | 0:03:18 | |
served with basmati rice. | 0:03:18 | 0:03:20 | |
Alison enjoys healthy cooking and has opted for a low-fat twist, | 0:03:21 | 0:03:25 | |
but hopes her dish will still taste just as delicious. | 0:03:25 | 0:03:28 | |
I'm a bit nervous, but I've cooked this dish quite a lot before, | 0:03:29 | 0:03:33 | |
so I'm looking forward to seeing what Paul thinks of it. | 0:03:33 | 0:03:37 | |
Ooh! | 0:03:37 | 0:03:38 | |
That's the second time, sorry! | 0:03:38 | 0:03:40 | |
Finance director Paul is cooking sea bass with fondant potatoes | 0:03:41 | 0:03:44 | |
and a home-made crab mayonnaise. | 0:03:44 | 0:03:46 | |
He's given himself a busy workload with lots of elements, | 0:03:47 | 0:03:50 | |
and is keeping an eye on the time. | 0:03:50 | 0:03:52 | |
A little bit apprehensive but...I think I've got a plan. | 0:03:52 | 0:03:56 | |
Hope to stick to it. | 0:03:56 | 0:03:58 | |
I'm not used to cooking against the clock, | 0:03:58 | 0:04:00 | |
but there's a first time for everything. | 0:04:00 | 0:04:02 | |
Finally, over at the red station, | 0:04:03 | 0:04:05 | |
project manager Wendy is making halibut | 0:04:05 | 0:04:07 | |
with herb-crushed new potatoes, roasted tomatoes | 0:04:07 | 0:04:10 | |
and an olive tapenade. | 0:04:10 | 0:04:12 | |
Olives aren't Paul's favourite ingredients | 0:04:13 | 0:04:15 | |
so Wendy's got her work cut out to try and convert him. | 0:04:15 | 0:04:17 | |
-Hello, Wendy, how are you? -Very well. -You OK? | 0:04:19 | 0:04:21 | |
-How's it going? -I think OK, actually. | 0:04:21 | 0:04:24 | |
I'm not massively keen on olives, I'll be really honest with you. | 0:04:24 | 0:04:27 | |
-Prove me wrong. -I hope so. -Prove how delicious they are, | 0:04:27 | 0:04:30 | |
that everyone tells me how lovely they are. | 0:04:30 | 0:04:32 | |
No pressure, Wendy(!) | 0:04:32 | 0:04:33 | |
-No pressure. -Why have you got nail files here? | 0:04:33 | 0:04:36 | |
Um, yeah. | 0:04:36 | 0:04:37 | |
Oh, it's just for your nails, not for anything. | 0:04:37 | 0:04:40 | |
-Not for the dish. -No. -Taking the top off the halibut or something? | 0:04:40 | 0:04:43 | |
-Yeah. -Nice. -I'll just ignore them, then. | 0:04:43 | 0:04:45 | |
SHE LAUGHS | 0:04:45 | 0:04:46 | |
And you feel in control at this point? | 0:04:46 | 0:04:48 | |
-At the moment, yes. -Yes, good, working nice and tidy, fantastic. | 0:04:48 | 0:04:52 | |
-Hiya, Paul. -Hello. | 0:04:54 | 0:04:55 | |
Hello, Paul, how are you? | 0:04:55 | 0:04:57 | |
I'm all right at the moment. | 0:04:57 | 0:04:59 | |
You've got some lovely looking ingredients on here, Paul. | 0:04:59 | 0:05:01 | |
A nice sea bass. | 0:05:01 | 0:05:03 | |
Are you going to fillet that? Pin bone it? | 0:05:03 | 0:05:05 | |
Yeah, I will in a minute, definitely pin bone it! | 0:05:05 | 0:05:07 | |
-I don't want to give you any bones. -And how are you looking for time? | 0:05:07 | 0:05:10 | |
Er... No idea. | 0:05:10 | 0:05:12 | |
I think I'm on schedule at the moment. | 0:05:12 | 0:05:15 | |
-Good man. -Thank you so much, good luck. | 0:05:15 | 0:05:16 | |
-Loads of time. -Loads of time, let's go and have a drink. | 0:05:16 | 0:05:19 | |
Good luck, Paul. | 0:05:19 | 0:05:20 | |
-Hello, Alison, how are you? -I'm all right, thank you. | 0:05:21 | 0:05:23 | |
Any reason why you went for pork instead of lamb? | 0:05:23 | 0:05:27 | |
Just because it's healthier. | 0:05:27 | 0:05:28 | |
-Yeah. -I like to cook in a really healthy way. -Yeah. | 0:05:28 | 0:05:31 | |
And you were a bit nervous this morning. How are you feeling now? | 0:05:31 | 0:05:34 | |
I'm feeling much better now, much better now I'm cooking. | 0:05:34 | 0:05:37 | |
Cooking's therapeutic. | 0:05:37 | 0:05:38 | |
-Absolutely. -Did the chillaxo help you? | 0:05:38 | 0:05:40 | |
-It did help me! -Chilled, nice vibe, lovely. | 0:05:40 | 0:05:44 | |
So, let's talk about Wendy's dish. | 0:05:48 | 0:05:50 | |
She's doing halibut with a tapenade. | 0:05:50 | 0:05:53 | |
You don't like olives, so has that put you off a little bit? | 0:05:53 | 0:05:56 | |
No, it hasn't put me off because if they are used correctly, | 0:05:56 | 0:05:58 | |
they can be very savoury and they can add a wonderful seasoning | 0:05:58 | 0:06:01 | |
to the dish. It sounds quite simple, | 0:06:01 | 0:06:03 | |
but she's got to be really on it with that dish. | 0:06:03 | 0:06:06 | |
The fact that Paul doesn't like his olives | 0:06:06 | 0:06:08 | |
is a little bit disconcerting. | 0:06:08 | 0:06:10 | |
But do you know what? I hated sushi when I was first introduced to it, | 0:06:10 | 0:06:14 | |
when I was a young age, so maybe, just maybe, | 0:06:14 | 0:06:17 | |
I might be able to convert him. | 0:06:17 | 0:06:18 | |
-Paul. -He's doing fillet of sea bass, he's filleting his own sea bass, | 0:06:18 | 0:06:23 | |
-which is impressive. -Yes. Really impressive. | 0:06:23 | 0:06:25 | |
From a chef's point of view, | 0:06:25 | 0:06:27 | |
he had amazing flavours on that table. | 0:06:27 | 0:06:29 | |
You can tell he knows what he's doing. | 0:06:29 | 0:06:31 | |
He is cooking to where he's from, really good. | 0:06:31 | 0:06:33 | |
Brilliant. | 0:06:33 | 0:06:35 | |
Paul's obviously seen quite a lot of fish in his time | 0:06:35 | 0:06:38 | |
so he knows what he's looking for, | 0:06:38 | 0:06:40 | |
and I just hope I can hit his standards, basically. | 0:06:40 | 0:06:43 | |
Let's talk about Ali, she's doing pork koftas. | 0:06:43 | 0:06:45 | |
Straight away, when I walked over to Ali's station, | 0:06:45 | 0:06:47 | |
she's using spices so the smells coming off there are beautiful, | 0:06:47 | 0:06:50 | |
and incredible. For me, lamb carries that lovely, wonderful flavour, | 0:06:50 | 0:06:54 | |
you've got that bit of fat in there. | 0:06:54 | 0:06:55 | |
A kofta benefits from a little bit of fat | 0:06:55 | 0:06:57 | |
-because otherwise if it's too lean... -It can be dry, can't it? | 0:06:57 | 0:07:00 | |
It can be dry, and the texture is not nice. | 0:07:00 | 0:07:03 | |
Yeah, she's got it all to play for, | 0:07:03 | 0:07:04 | |
she's got some wonderful flavours, | 0:07:04 | 0:07:06 | |
all three of them have. | 0:07:06 | 0:07:07 | |
All three dishes sound brilliant. | 0:07:07 | 0:07:09 | |
I've cooked something that I enjoy eating and making | 0:07:09 | 0:07:12 | |
but looking at the other cooks, | 0:07:12 | 0:07:14 | |
they've got things that are a bit more technical than mine so... | 0:07:14 | 0:07:17 | |
..I think the competition's tough. | 0:07:18 | 0:07:19 | |
There's still 20 minutes left on the clock, | 0:07:20 | 0:07:23 | |
and our home cooks are well under way, | 0:07:23 | 0:07:25 | |
but over at the red station, | 0:07:25 | 0:07:27 | |
Wendy's finished way ahead of schedule. | 0:07:27 | 0:07:29 | |
Wendy, you're plating up! | 0:07:31 | 0:07:33 | |
I know, I'm a bit worried that I'm plating up at this stage. | 0:07:33 | 0:07:36 | |
-No, it's fine. -I didn't actually expect to be doing this. | 0:07:36 | 0:07:38 | |
To finish so quickly? | 0:07:38 | 0:07:39 | |
Yeah, yeah, I'm just conscious, like, my fish is... | 0:07:39 | 0:07:43 | |
Is it ready? Don't want to overcook it. | 0:07:43 | 0:07:45 | |
Yeah, exactly, exactly, so I'm hoping that... | 0:07:45 | 0:07:48 | |
It'll be fine. Are you pleased with how it's...turning out? | 0:07:49 | 0:07:53 | |
Let's just see when I've plated up. | 0:07:54 | 0:07:56 | |
THEY LAUGH | 0:07:56 | 0:07:57 | |
15 minutes left, guys, 15 minutes. | 0:08:03 | 0:08:06 | |
-Nicely done. -I only need one. | 0:08:14 | 0:08:16 | |
Smell. Amazing, really amazing. | 0:08:19 | 0:08:22 | |
It's got such a lovely depth. | 0:08:22 | 0:08:23 | |
I've just taken them out so that they don't get squashed in here, | 0:08:23 | 0:08:27 | |
so that they can still stay kofta shape. | 0:08:27 | 0:08:29 | |
Sauce looks delicious, really deep. | 0:08:29 | 0:08:31 | |
-Thank you. -Absolutely amazing. | 0:08:31 | 0:08:32 | |
Hopefully it shouldn't be too hot, hopefully you'll enjoy. | 0:08:32 | 0:08:35 | |
-Yeah, I'm sure I will, it looks amazing. -I'm sure we will. | 0:08:35 | 0:08:37 | |
With little time left, Paul is cracking on with his mayonnaise, | 0:08:39 | 0:08:42 | |
hoping it won't split, | 0:08:42 | 0:08:44 | |
whilst Wendy shows Paul her quenelling skills. | 0:08:44 | 0:08:46 | |
Great skills, Wendy, great skills. | 0:08:47 | 0:08:49 | |
Go on, hard over, hard over. | 0:08:50 | 0:08:51 | |
That's it. Yes, good on you. | 0:08:52 | 0:08:54 | |
Ali is totally confused by her rice. | 0:08:54 | 0:08:57 | |
The rice isn't quite cooked yet, it's still got a bit of a crunch. | 0:08:58 | 0:09:01 | |
Cooks, you've got five minutes left, just five minutes to go. | 0:09:01 | 0:09:05 | |
-Ali. -Yeah. -You look like you're well in control. | 0:09:11 | 0:09:14 | |
Well, I was, but my rice isn't cooking. | 0:09:14 | 0:09:17 | |
Right, what, went on too late or...? | 0:09:19 | 0:09:20 | |
-It's been on for like 20 minutes. -Right. | 0:09:20 | 0:09:23 | |
Let me have a... | 0:09:25 | 0:09:26 | |
But usually it only takes about 12 minutes at home. | 0:09:26 | 0:09:29 | |
-Yeah. -That is why I did it 20 minutes ago! | 0:09:29 | 0:09:31 | |
This water's quite a lot of salt in there, | 0:09:31 | 0:09:33 | |
it's quite salty which can, with grains, | 0:09:33 | 0:09:36 | |
-can kind of, like, make them cook longer. -OK. | 0:09:36 | 0:09:38 | |
But you've still got time. | 0:09:38 | 0:09:40 | |
Two minutes left, guys, just two minutes to go. | 0:09:46 | 0:09:49 | |
'Desperate times call for desperate measures, | 0:09:49 | 0:09:52 | |
'and Ali will try anything to soften it.' | 0:09:52 | 0:09:54 | |
Give it every second. | 0:09:58 | 0:09:59 | |
Still raw. | 0:10:01 | 0:10:02 | |
With time running out, | 0:10:02 | 0:10:04 | |
Alison's only option is to serve the rice raw. | 0:10:04 | 0:10:07 | |
And time seems to be working against Paul, too. | 0:10:08 | 0:10:11 | |
With so many elements to his dish, | 0:10:11 | 0:10:13 | |
it's looking uncertain whether he'll finish on time. | 0:10:13 | 0:10:16 | |
Ten, | 0:10:16 | 0:10:17 | |
nine, | 0:10:17 | 0:10:18 | |
eight, | 0:10:18 | 0:10:19 | |
seven, | 0:10:19 | 0:10:20 | |
six, | 0:10:20 | 0:10:22 | |
five, | 0:10:22 | 0:10:23 | |
four, | 0:10:23 | 0:10:24 | |
three, | 0:10:24 | 0:10:25 | |
two, | 0:10:25 | 0:10:26 | |
one. | 0:10:26 | 0:10:27 | |
That's it, stop cooking. | 0:10:27 | 0:10:29 | |
Step away from your plates. | 0:10:29 | 0:10:30 | |
Time is up. | 0:10:30 | 0:10:32 | |
It's time to taste. | 0:10:32 | 0:10:33 | |
First to be judged today is Alison, | 0:10:35 | 0:10:37 | |
with her signature dish of pork koftas, | 0:10:37 | 0:10:39 | |
with a spinach and chilli sauce with a side of basmati rice. | 0:10:39 | 0:10:43 | |
-Hello, Ali. -Hi. -Are you OK? | 0:10:44 | 0:10:46 | |
-I think so. -Yeah? Good, good. | 0:10:46 | 0:10:49 | |
-You are always smiling. -Yeah, she is, isn't she? -Love it, love it. | 0:10:49 | 0:10:51 | |
Which is lovely. | 0:10:51 | 0:10:53 | |
Yeah, I did enjoy it. | 0:10:53 | 0:10:54 | |
Happy? | 0:10:54 | 0:10:56 | |
I'm happy with the koftas, but I'm not happy with the rice. | 0:10:56 | 0:10:58 | |
The rice, yeah. Right, let's eat. | 0:10:58 | 0:11:00 | |
The flavour of the sauce is really rich, really kind of...deep. | 0:11:13 | 0:11:17 | |
The use of spicing is quite on point. | 0:11:17 | 0:11:20 | |
For me in this particular dish, I still think lamb is a great flavour. | 0:11:20 | 0:11:23 | |
I think that little bit of fat would really help this dish. | 0:11:23 | 0:11:26 | |
Unfortunately, I know your worry was the rice. The rice is raw. | 0:11:26 | 0:11:29 | |
-Yeah. -You're obviously very, very experienced, | 0:11:29 | 0:11:32 | |
and very good at working with spices, which isn't easy, | 0:11:32 | 0:11:35 | |
so well done. | 0:11:35 | 0:11:37 | |
I'm really kicking myself about the rice. | 0:11:37 | 0:11:39 | |
It's rice! | 0:11:39 | 0:11:41 | |
It's so easy to cook! | 0:11:41 | 0:11:43 | |
Obviously not today. | 0:11:43 | 0:11:44 | |
The kofta was a little bit dry for me and, you know, | 0:11:44 | 0:11:47 | |
I can't ignore the rice. | 0:11:47 | 0:11:49 | |
-No. -The rice is raw. -Yeah. | 0:11:49 | 0:11:51 | |
I could eat these all day long, they're very nice. | 0:11:51 | 0:11:53 | |
Thank you, yes, I'm happy with these. | 0:11:53 | 0:11:54 | |
Next to take the taste test is Wendy | 0:11:54 | 0:11:57 | |
with a fillet of halibut, herb-crushed new potatoes, | 0:11:57 | 0:12:00 | |
slow-roasted tomatoes and an olive tapenade. | 0:12:00 | 0:12:03 | |
Are you OK, Wendy? | 0:12:05 | 0:12:06 | |
-Yes. -How did you find the challenge? | 0:12:06 | 0:12:08 | |
I seemed to finish quite ahead of time, | 0:12:08 | 0:12:10 | |
and so I was then worried that my fish was going to overcook | 0:12:10 | 0:12:14 | |
cos I thought I needed to stretch it out until the 45 minutes. | 0:12:14 | 0:12:17 | |
I felt like I must have missed something out but...let's just see. | 0:12:17 | 0:12:20 | |
-Let's try. -Let's taste. | 0:12:20 | 0:12:21 | |
Let's go for it. Yeah. | 0:12:21 | 0:12:22 | |
Let's get some olives... | 0:12:26 | 0:12:28 | |
in my life. | 0:12:28 | 0:12:29 | |
Do you know what? I was worried about this this dish. | 0:12:34 | 0:12:37 | |
I kind of thought the use of the mustard cress was pointless, | 0:12:37 | 0:12:40 | |
and it is, you don't need that. | 0:12:40 | 0:12:42 | |
You were worried about the fish and yes, | 0:12:42 | 0:12:44 | |
you could have used your time better, | 0:12:44 | 0:12:46 | |
but you couldn't have picked a better cooking method | 0:12:46 | 0:12:48 | |
by steaming it. | 0:12:48 | 0:12:50 | |
The potatoes have got a nice balance of seasoning. | 0:12:50 | 0:12:52 | |
The tapenade, I love it, because it doesn't remind me of olives. | 0:12:52 | 0:12:56 | |
It's garlic, it's got a nice seasoning to the dish, | 0:12:56 | 0:12:59 | |
it's really delicious. | 0:12:59 | 0:13:00 | |
Yeah, there are a couple of things wrong with it. | 0:13:00 | 0:13:02 | |
There's more potato than there is fish. | 0:13:02 | 0:13:04 | |
Lose presentation, focus on flavour. | 0:13:04 | 0:13:06 | |
Apart from that, well done, it's a great dish. | 0:13:06 | 0:13:09 | |
Well done! | 0:13:09 | 0:13:10 | |
The competition's really tough today so, yeah, | 0:13:10 | 0:13:12 | |
I think I'm going to be up against it. | 0:13:12 | 0:13:15 | |
That tapenade is delicious. | 0:13:15 | 0:13:17 | |
I did like that dish. I didn't think I was going to. | 0:13:17 | 0:13:19 | |
Made my life very difficult now. | 0:13:19 | 0:13:22 | |
And finally, it's Paul, | 0:13:22 | 0:13:23 | |
with a signature dish of sea bass, fondant potatoes, | 0:13:23 | 0:13:27 | |
roasted fennel and orange, with a side of crab mayonnaise. | 0:13:27 | 0:13:30 | |
-How's it going, Paul? -I think it's gone. | 0:13:32 | 0:13:34 | |
-You got there. -I got there. -You did. | 0:13:34 | 0:13:36 | |
Probably needed 48 minutes instead of 45, but you know how it is. | 0:13:36 | 0:13:39 | |
It looks delicious. Are you happy? | 0:13:39 | 0:13:41 | |
Yes, I am. I put on the plate what I planned to do. | 0:13:41 | 0:13:44 | |
What you planned to do, yeah. | 0:13:44 | 0:13:46 | |
Good. Good. Right, well, let's get stuck in. | 0:13:46 | 0:13:48 | |
Paul, you've got ingredients there on the plate that all work. | 0:13:58 | 0:14:03 | |
To be honest with you, you've cooked pretty much all of them | 0:14:03 | 0:14:06 | |
how I'd like them to be cooked. | 0:14:06 | 0:14:07 | |
The fondant is cooked through, it's absorbed that stock. | 0:14:07 | 0:14:09 | |
The fennel, the same. | 0:14:09 | 0:14:11 | |
I was really panicking because I thought you were leaving it | 0:14:11 | 0:14:13 | |
right to the last minute to get your fish in. | 0:14:13 | 0:14:15 | |
If I was to say to you what I would be looking for moving forward | 0:14:15 | 0:14:18 | |
is you need to work more tidier, | 0:14:18 | 0:14:20 | |
but it's a really, really great plate of food, | 0:14:20 | 0:14:23 | |
and from an amateur cook, that is very high-level cooking, | 0:14:23 | 0:14:26 | |
very strong. | 0:14:26 | 0:14:28 | |
I think I was probably a bit over-ambitious. | 0:14:28 | 0:14:30 | |
I obviously wanted to impress, | 0:14:30 | 0:14:32 | |
but I take on board the comment that perhaps less | 0:14:32 | 0:14:34 | |
might have been a little bit more. | 0:14:34 | 0:14:36 | |
He got pretty much everything right on that plate. | 0:14:36 | 0:14:39 | |
My worry with Paul is that he's not the tidiest of workers, | 0:14:39 | 0:14:42 | |
and he did give himself a lot to do. | 0:14:42 | 0:14:44 | |
The potatoes are great, and the fish is really nicely cooked. | 0:14:44 | 0:14:48 | |
At the moment, there's not someone who's way out in front. | 0:14:49 | 0:14:51 | |
-No. -No way. They've all got good skills and they've all got faults. | 0:14:51 | 0:14:55 | |
-Yeah. -And for me, they're about level at the moment. | 0:14:55 | 0:14:57 | |
Paul can only choose one home cook | 0:14:57 | 0:14:59 | |
to be his partner in the Friday final. | 0:14:59 | 0:15:01 | |
But before he decides who to send home first, | 0:15:01 | 0:15:04 | |
there's the Chef's Challenge to help him make up his mind. | 0:15:04 | 0:15:07 | |
So, Paul, what are we doing? | 0:15:08 | 0:15:09 | |
Here we have a pork belly, and I'm going to show you how to butcher it | 0:15:09 | 0:15:12 | |
for roasting. | 0:15:12 | 0:15:13 | |
So we're going to do crackling, we're going to do spare ribs, | 0:15:13 | 0:15:16 | |
and then we're going to roll the belly and we're going to tie it. | 0:15:16 | 0:15:18 | |
OK. Well, let's begin. | 0:15:18 | 0:15:19 | |
So here we have the middle section of the pork belly, OK? | 0:15:19 | 0:15:22 | |
On top, we have the skin. | 0:15:22 | 0:15:23 | |
Going to take that off, and prepare that for crackling. | 0:15:23 | 0:15:25 | |
Underneath, we have what you'll know as the spare ribs. | 0:15:25 | 0:15:28 | |
But what we're going to do first, OK, is take the spare ribs. | 0:15:28 | 0:15:31 | |
You want to get your knife right under there. | 0:15:31 | 0:15:33 | |
But remember, do not touch the belly. | 0:15:33 | 0:15:36 | |
All the way through, like so. | 0:15:36 | 0:15:38 | |
OK? | 0:15:38 | 0:15:39 | |
Your ribs go right to the end of the bone. | 0:15:39 | 0:15:43 | |
Like so. And there's your first one. | 0:15:43 | 0:15:45 | |
Right the way through. Just slice through nicely. | 0:15:46 | 0:15:48 | |
You can see how you've got these lovely spare ribs starting to form. | 0:15:48 | 0:15:51 | |
So that's the first lot. Spare ribs, done. | 0:15:51 | 0:15:54 | |
OK? Next, turn it back over. | 0:15:54 | 0:15:56 | |
Now, you see here, it's slightly drier on the skin | 0:15:56 | 0:15:58 | |
and it's a lot softer as you move right down to this end, OK? | 0:15:58 | 0:16:01 | |
That's the end that you want to start. | 0:16:01 | 0:16:03 | |
With your knife, gently, just gliding through, like so. | 0:16:03 | 0:16:08 | |
Come to the other end... and this is your crackling. | 0:16:08 | 0:16:10 | |
Now, can you see? I'm leaving the fat. | 0:16:10 | 0:16:13 | |
We need that fat, OK? | 0:16:13 | 0:16:14 | |
Pulling, all right? | 0:16:15 | 0:16:17 | |
Cos as you pull and you get that resistance, | 0:16:17 | 0:16:19 | |
your knife'll go through a lot easier. | 0:16:19 | 0:16:21 | |
So this is how you prepare your pork belly in your restaurant? | 0:16:21 | 0:16:24 | |
Yeah, I mean, this is kind of something I kind of do, you know, | 0:16:24 | 0:16:26 | |
at home with the family and stuff. | 0:16:26 | 0:16:28 | |
We do do... We've done pork like this. | 0:16:28 | 0:16:30 | |
I always separate the skin, because if you separate the skin, | 0:16:30 | 0:16:34 | |
you're always going to get wonderful cooked pork belly | 0:16:34 | 0:16:36 | |
and wonderful cooked pork, | 0:16:36 | 0:16:37 | |
but you're also going to get wonderful crackling. | 0:16:37 | 0:16:40 | |
So, now you've got your crackling, onto your tray, like so. | 0:16:40 | 0:16:43 | |
OK? A little bit of malt vinegar. | 0:16:43 | 0:16:46 | |
Now, what that's doing, you've got that wonderful acidity on the skin | 0:16:46 | 0:16:49 | |
that when you put this in the oven, | 0:16:49 | 0:16:51 | |
it will work against that lovely fattiness of the crackling. | 0:16:51 | 0:16:53 | |
Like salt and vinegar. | 0:16:53 | 0:16:55 | |
And then last, olive oil. | 0:16:55 | 0:16:56 | |
Not extra virgin, just olive oil. OK? | 0:16:56 | 0:16:59 | |
Next process done. So this is really going to kind of test you, this bit. | 0:17:00 | 0:17:03 | |
OK? This is where we are going to do our kind of butcher's tying. | 0:17:03 | 0:17:05 | |
I've just almost kind of, like, not made the ends longer, | 0:17:05 | 0:17:08 | |
but made them thinner. | 0:17:08 | 0:17:09 | |
The reason for that, I want to get a really, really tight roll. | 0:17:09 | 0:17:12 | |
It's going to become like a Swiss roll. | 0:17:12 | 0:17:14 | |
Right, now roll. | 0:17:14 | 0:17:15 | |
As tight as you can. | 0:17:16 | 0:17:17 | |
So you get...that. | 0:17:17 | 0:17:19 | |
OK? | 0:17:21 | 0:17:22 | |
Now the fun part. | 0:17:22 | 0:17:23 | |
Take your string, take a small bit, | 0:17:24 | 0:17:26 | |
and just do an ordinary granny knot. | 0:17:26 | 0:17:29 | |
Nice and tight. | 0:17:29 | 0:17:30 | |
Take your hand like so, come over like that, wrap around. | 0:17:30 | 0:17:34 | |
Underneath. | 0:17:34 | 0:17:36 | |
And pull. | 0:17:36 | 0:17:37 | |
I want every single knot in line, all the way down, OK? | 0:17:37 | 0:17:41 | |
It just looks sexy, doesn't it? | 0:17:41 | 0:17:43 | |
Now, when you get to this end, cut plenty off. | 0:17:44 | 0:17:47 | |
OK? Turn it over, like that. | 0:17:48 | 0:17:50 | |
And then each one, go back through like so. | 0:17:50 | 0:17:54 | |
Miss one every time, move onto the next one. | 0:17:54 | 0:17:56 | |
Remember, don't cut it too short at the end | 0:17:56 | 0:17:59 | |
so you can't get that last knot. | 0:17:59 | 0:18:00 | |
And all that is is a granny knot. | 0:18:00 | 0:18:02 | |
Now, nice and clean, just take your time. | 0:18:03 | 0:18:06 | |
And there you have a fully tied pork belly joint ready for roasting. | 0:18:06 | 0:18:11 | |
Pork belly joint, | 0:18:11 | 0:18:12 | |
crackling, | 0:18:12 | 0:18:13 | |
ribs. | 0:18:13 | 0:18:15 | |
How are you feeling, guys? | 0:18:15 | 0:18:16 | |
-Nervous. -Nervous? You can do it. | 0:18:16 | 0:18:18 | |
Right, cooks, if you'd like to make your way back to your stations, | 0:18:18 | 0:18:21 | |
we'll begin. | 0:18:21 | 0:18:22 | |
Our cooks will have just 20 minutes | 0:18:25 | 0:18:26 | |
to master all of Paul's different butchery skills. | 0:18:26 | 0:18:30 | |
And it's proving to be more difficult than it looked. | 0:18:30 | 0:18:32 | |
It's...quite far out of my comfort zone! | 0:18:33 | 0:18:37 | |
My knife skills are all right usually with vegetables. | 0:18:38 | 0:18:41 | |
Or chicken. | 0:18:41 | 0:18:43 | |
But I've never done this to a piece of meat before. | 0:18:43 | 0:18:47 | |
The cooks will need to demonstrate their knife skills. | 0:18:47 | 0:18:50 | |
And never having attempted this kind of work before, | 0:18:50 | 0:18:53 | |
they've a tough challenge ahead. | 0:18:53 | 0:18:55 | |
I have sort of played around with meat. | 0:18:55 | 0:18:56 | |
I haven't done a lot of full-on butchery. | 0:18:56 | 0:18:58 | |
But...I'm reasonably comfortable. | 0:18:58 | 0:19:03 | |
I actually really quite enjoy this. | 0:19:05 | 0:19:07 | |
It's very therapeutic! | 0:19:07 | 0:19:08 | |
Whilst Wendy is feeling relaxed butchering the meat, | 0:19:10 | 0:19:13 | |
Alison is struggling to remove the skin. | 0:19:13 | 0:19:15 | |
I'm not having a very good time! | 0:19:15 | 0:19:16 | |
Just trying to be patient with it. | 0:19:21 | 0:19:23 | |
Trying not to cut myself. | 0:19:24 | 0:19:26 | |
I've put holes in the skin. | 0:19:27 | 0:19:29 | |
A number of them, | 0:19:31 | 0:19:32 | |
but...I don't know. Maybe it will aerate the fat. | 0:19:32 | 0:19:35 | |
SHE CHUCKLES | 0:19:36 | 0:19:38 | |
-Hi, Wendy. -Hi, Wendy. | 0:19:39 | 0:19:41 | |
-Hi. -How are you doing? | 0:19:41 | 0:19:42 | |
This is a lot harder than I... | 0:19:42 | 0:19:44 | |
Watch those fingers, watch those fingers. | 0:19:44 | 0:19:46 | |
You're doing well. Watch your fingers. | 0:19:47 | 0:19:49 | |
-Hello. -Flying! | 0:19:51 | 0:19:53 | |
-Look at this. -Yeah, no timing issues today. -Well done. | 0:19:53 | 0:19:55 | |
Although I've got the string issue to come. | 0:19:55 | 0:19:57 | |
-Yeah, yeah. -So, yeah, we've got ribs, we've got skin. | 0:19:57 | 0:19:59 | |
I've just trimmed the thin ends there. | 0:19:59 | 0:20:02 | |
-Good, skin looks good. -A little tip - | 0:20:02 | 0:20:04 | |
whenever you're cooking with sea salt, this beautiful salt, | 0:20:04 | 0:20:06 | |
just crush it a bit in your fingers, | 0:20:06 | 0:20:08 | |
because you want a nice distribution of seasoning, all right? | 0:20:08 | 0:20:11 | |
OK. Good luck with the string. | 0:20:11 | 0:20:12 | |
-Hi, Ali. -Hi. | 0:20:13 | 0:20:14 | |
-Hello, Ali. -You've rolled! | 0:20:14 | 0:20:16 | |
I have rolled! | 0:20:16 | 0:20:17 | |
Really impressed, well done. | 0:20:17 | 0:20:19 | |
Ribs are off, skin... | 0:20:19 | 0:20:21 | |
Yeah, you've got little tears here. | 0:20:21 | 0:20:23 | |
I've seen chefs make a lot worse a job than that, | 0:20:23 | 0:20:25 | |
and that's really, really good. | 0:20:25 | 0:20:27 | |
I'd kind of just roll it back out and get it nice and tight | 0:20:27 | 0:20:30 | |
and then begin tying. It's really good. | 0:20:30 | 0:20:32 | |
-OK, thank you. -Well done. | 0:20:32 | 0:20:34 | |
Wendy has also struggled to remove the skin off in one piece, | 0:20:34 | 0:20:37 | |
but she's hoping Paul won't notice. | 0:20:37 | 0:20:39 | |
Let's hide the holes. | 0:20:39 | 0:20:41 | |
No-one will know. | 0:20:42 | 0:20:43 | |
SHE CHUCKLES | 0:20:43 | 0:20:45 | |
-How are they getting on? -They're doing really well. | 0:20:45 | 0:20:47 | |
It's not an easy task, that. | 0:20:47 | 0:20:49 | |
-And they've never done it... -Never done it, no. | 0:20:49 | 0:20:52 | |
-They all seem very calm. -They do. | 0:20:52 | 0:20:54 | |
Alison is really flying. | 0:20:54 | 0:20:57 | |
She is kind of, like, on rolling stage, which is impressive. | 0:20:57 | 0:21:01 | |
It's just been really hard. | 0:21:01 | 0:21:02 | |
-Paul, I know he's kind of steamed ahead as well. -Yeah. | 0:21:04 | 0:21:07 | |
When we walked past, he said, "Oh, it's the timing part." | 0:21:07 | 0:21:10 | |
That's his Achilles heel. | 0:21:10 | 0:21:12 | |
It reminds me of when I was in the Scouts. | 0:21:12 | 0:21:13 | |
I wasn't very good at knots, believe it or not, | 0:21:13 | 0:21:16 | |
and there was the most simplest of knots, it looked so straightforward, | 0:21:16 | 0:21:19 | |
but you just can't get your head round it, | 0:21:19 | 0:21:21 | |
and I think that is what's happening to Paul. | 0:21:21 | 0:21:23 | |
I'm getting the string in here, | 0:21:23 | 0:21:25 | |
wrapping it round, but somehow... | 0:21:25 | 0:21:27 | |
There's something not right about this. | 0:21:30 | 0:21:32 | |
It's like cats' cradles. | 0:21:35 | 0:21:37 | |
Alison's excelling at this challenge, | 0:21:37 | 0:21:39 | |
and is racing ahead of the other cooks. | 0:21:39 | 0:21:41 | |
Look at you go! | 0:21:43 | 0:21:44 | |
I've lost it. | 0:21:48 | 0:21:49 | |
Well done, Ali, that's awesome. Well done, really good. | 0:21:50 | 0:21:53 | |
Thank you. | 0:21:53 | 0:21:54 | |
But Paul still can't get the hang of the knotting process, | 0:21:54 | 0:21:57 | |
and time is ticking away. | 0:21:57 | 0:21:59 | |
I thought I had it and I've lost it again! | 0:21:59 | 0:22:01 | |
Cooks, you've got one minute left, | 0:22:04 | 0:22:06 | |
just one minute to go. | 0:22:06 | 0:22:07 | |
30 seconds left. | 0:22:14 | 0:22:16 | |
Five, four, three, two, one. | 0:22:20 | 0:22:24 | |
Right, time is up. | 0:22:26 | 0:22:28 | |
It's time to judge. | 0:22:28 | 0:22:29 | |
The cooks have done all they can, | 0:22:29 | 0:22:31 | |
and it's now time for Paul to judge their butchery skills | 0:22:31 | 0:22:34 | |
which will help him make his decision. | 0:22:34 | 0:22:36 | |
-How was that? -Much better than I expected. | 0:22:37 | 0:22:40 | |
Good. Paul? | 0:22:40 | 0:22:41 | |
Yes... Until I got to the string, I was flying! | 0:22:41 | 0:22:44 | |
-And did you enjoy it, Wendy? -I did. | 0:22:45 | 0:22:47 | |
The skin was probably my biggest challenge. | 0:22:47 | 0:22:49 | |
Right, Paul, so you're going to judge, now, each display. | 0:22:49 | 0:22:52 | |
-Absolutely. -Start with Ali. | 0:22:52 | 0:22:54 | |
The ribs, great, nice and meaty. | 0:23:03 | 0:23:06 | |
You were the quickest on the string, you just understood that. | 0:23:06 | 0:23:09 | |
Now, the problem you have is | 0:23:09 | 0:23:11 | |
you've exposed quite a lot of the meat, and what this is, | 0:23:11 | 0:23:14 | |
this is pure protein, so that's going to dry really quickly. | 0:23:14 | 0:23:17 | |
And you can see because, coming to your skin, | 0:23:17 | 0:23:19 | |
your skin's kind of, like, it's got the holes in it, | 0:23:19 | 0:23:22 | |
and you see how thick it is there? That's your, kind of, your meat. | 0:23:22 | 0:23:25 | |
-I did struggle with the skin. -Yeah. | 0:23:25 | 0:23:27 | |
Moving on to you, Paul. | 0:23:27 | 0:23:28 | |
Ribs, brilliant. | 0:23:36 | 0:23:37 | |
Moving onto your belly, I think you struggled on that, | 0:23:37 | 0:23:40 | |
and you've kind of suffered the same sort of problem as what Ali's got. | 0:23:40 | 0:23:43 | |
You've got that kind of that meat showing. | 0:23:43 | 0:23:45 | |
All right? | 0:23:45 | 0:23:46 | |
Skin, wow. | 0:23:46 | 0:23:48 | |
Look at that. | 0:23:48 | 0:23:49 | |
To take that off in one piece, | 0:23:49 | 0:23:51 | |
that's brilliant, absolutely brilliant. Well done. | 0:23:51 | 0:23:54 | |
Wendy. | 0:23:54 | 0:23:55 | |
Ribs, nice and chunky, really, really good. | 0:24:02 | 0:24:05 | |
Moving onto your pork belly, it's the best one there, OK, | 0:24:05 | 0:24:08 | |
because it's exactly what I'm saying about that fat covering going round. | 0:24:08 | 0:24:12 | |
Moving onto your skin, | 0:24:12 | 0:24:14 | |
yes, you got holes in there, | 0:24:14 | 0:24:16 | |
but it's a really, really good job and...yeah. | 0:24:16 | 0:24:20 | |
This hasn't turned out how I wanted it. | 0:24:20 | 0:24:22 | |
It has made your job a lot more difficult. | 0:24:22 | 0:24:23 | |
This bit should have been like, "Yeah, I've got a clear winner." | 0:24:23 | 0:24:26 | |
I haven't. | 0:24:26 | 0:24:27 | |
You've all done such a good job, so well done. | 0:24:27 | 0:24:30 | |
Really well done. Well, if you'd like to go back to the waiting room, | 0:24:30 | 0:24:33 | |
we will see you very shortly. | 0:24:33 | 0:24:35 | |
-Thank you so much. -Thank you. -Thank you. | 0:24:35 | 0:24:37 | |
Only two can go through to the final round. | 0:24:38 | 0:24:41 | |
There's been mistakes, | 0:24:41 | 0:24:42 | |
but they've all made mistakes. | 0:24:42 | 0:24:44 | |
It isn't someone that's way out in front. | 0:24:44 | 0:24:47 | |
I struggled with the skin, I was trying to hide the holes, | 0:24:47 | 0:24:50 | |
but...I think he saw them. | 0:24:50 | 0:24:52 | |
I hope I've done enough to go through. | 0:24:52 | 0:24:54 | |
It's Paul's judgment as to who he is going to be able to work with | 0:24:54 | 0:24:57 | |
in the next round. I hope it's me. | 0:24:57 | 0:24:58 | |
I think part of my first dish let me down. | 0:24:58 | 0:25:01 | |
Maybe that was redeemed a little bit in this round, | 0:25:01 | 0:25:04 | |
but the competition's so tough. | 0:25:04 | 0:25:06 | |
I think you definitely need a couple more minutes. | 0:25:06 | 0:25:08 | |
Yeah, about an hour? | 0:25:08 | 0:25:09 | |
-No, a couple of minutes, that's it. -Is that it? | 0:25:09 | 0:25:11 | |
I'll leave you to it. | 0:25:11 | 0:25:12 | |
Paul has a tough decision to make. | 0:25:14 | 0:25:15 | |
Which two cooks will make it through to the final stage | 0:25:15 | 0:25:18 | |
of the competition? | 0:25:18 | 0:25:20 | |
A big well done to all three of you, | 0:25:21 | 0:25:23 | |
you've been absolutely brilliant, | 0:25:23 | 0:25:24 | |
but unfortunately someone does have to leave us, | 0:25:24 | 0:25:27 | |
and Paul has made his mind up, so, Paul, it's over to you. | 0:25:27 | 0:25:30 | |
Oh, dear. | 0:25:31 | 0:25:32 | |
Wendy, Paul, Alison, absolutely outstanding. | 0:25:32 | 0:25:35 | |
You've impressed me so much, | 0:25:35 | 0:25:38 | |
and you've all got real, real strong, individual skill sets. | 0:25:38 | 0:25:42 | |
But it is a competition, | 0:25:42 | 0:25:44 | |
and the person I'm going to be sending home... | 0:25:44 | 0:25:46 | |
..is you, Alison, I'm afraid. | 0:25:48 | 0:25:50 | |
-That's fine. -Please, don't be disheartened. | 0:25:50 | 0:25:52 | |
You were fantastic and you blew me away on that pork masterclass. | 0:25:52 | 0:25:55 | |
Brilliant. Have you had a brilliant time? | 0:25:55 | 0:25:57 | |
I've had an awesome time, it's been really good. | 0:25:57 | 0:26:00 | |
Very, very proud of myself. | 0:26:00 | 0:26:01 | |
A few years ago, I'd never have dreamt of coming here, | 0:26:01 | 0:26:04 | |
but I'm just proud that I had the confidence to do so. | 0:26:04 | 0:26:07 | |
Going into the final round just leaves | 0:26:08 | 0:26:09 | |
former project manager Wendy... | 0:26:09 | 0:26:11 | |
Just really excited, but the stakes are getting quite high now. | 0:26:11 | 0:26:15 | |
..and financial director Paul, | 0:26:15 | 0:26:17 | |
to go head-to-head in the final challenge. | 0:26:17 | 0:26:20 | |
Going into the next round is pretty daunting. | 0:26:20 | 0:26:22 | |
I just hope I can pull it off. | 0:26:22 | 0:26:23 | |
It's now time for our third and final round. | 0:26:24 | 0:26:27 | |
Now, our home cooks have been given all the ingredients | 0:26:27 | 0:26:30 | |
to one of Paul's signature dishes. | 0:26:30 | 0:26:32 | |
They'll have one hour to identify all the ingredients, | 0:26:32 | 0:26:34 | |
and to create a dish of their own. | 0:26:34 | 0:26:36 | |
So, for you at home, here's what Paul's chosen. | 0:26:36 | 0:26:39 | |
A mackerel, | 0:26:39 | 0:26:40 | |
tomatoes, | 0:26:40 | 0:26:41 | |
sourdough bread, | 0:26:41 | 0:26:43 | |
spring onion, | 0:26:43 | 0:26:44 | |
chillies, | 0:26:44 | 0:26:45 | |
lemon, lime, | 0:26:45 | 0:26:47 | |
onion and garlic, | 0:26:47 | 0:26:48 | |
thyme, coriander, | 0:26:48 | 0:26:50 | |
white wine vinegar, | 0:26:50 | 0:26:52 | |
rice wine vinegar, | 0:26:52 | 0:26:53 | |
and sesame seed oil. | 0:26:53 | 0:26:55 | |
So, Paul, any tips for our home cooks? | 0:26:55 | 0:26:57 | |
Enjoy it, taste, | 0:26:58 | 0:27:00 | |
and just really utilise those ingredients. | 0:27:00 | 0:27:03 | |
Right, cooks, reveal your ingredients, | 0:27:03 | 0:27:05 | |
because your time starts now. | 0:27:05 | 0:27:07 | |
Good luck! | 0:27:07 | 0:27:08 | |
This is Paul and Wendy's final hour to try and impress Chef Paul | 0:27:14 | 0:27:17 | |
with their culinary imagination. | 0:27:17 | 0:27:19 | |
Paul's struggling to think on his feet, | 0:27:22 | 0:27:24 | |
but on the plus side, cooking fish is one of Paul's strong points. | 0:27:24 | 0:27:28 | |
I'm happy to have another fish in my hands, | 0:27:29 | 0:27:31 | |
so that's my comfort zone. | 0:27:31 | 0:27:33 | |
I do have a sort of a plan. | 0:27:33 | 0:27:34 | |
Feeling a little bit challenged right now. | 0:27:39 | 0:27:41 | |
I'm just hoping that I can execute what's actually in my head. | 0:27:43 | 0:27:48 | |
Wendy and Paul seem to be on the same wavelength, | 0:27:48 | 0:27:51 | |
and have decided to oven roast their tomatoes. | 0:27:51 | 0:27:54 | |
So, what're you actually doing? What're you going to do? | 0:28:00 | 0:28:02 | |
I'm actually going to... | 0:28:02 | 0:28:05 | |
I'm actually going to pan-fry... | 0:28:05 | 0:28:07 | |
-You don't know, do you? -..the mackerel... | 0:28:07 | 0:28:09 | |
-You're free styling. -There is a bit of free styling. | 0:28:09 | 0:28:11 | |
I'm going to try to create East-cum-West, a mix. | 0:28:11 | 0:28:15 | |
Yeah, I need to de-bone that. | 0:28:15 | 0:28:17 | |
I think I'm going to produce like a bit of a bruschetta, | 0:28:17 | 0:28:19 | |
so I'll probably go with some basil and some roast tomatoes, | 0:28:19 | 0:28:25 | |
I'll go quite Western with that, | 0:28:25 | 0:28:26 | |
because that's quite Western ingredients. | 0:28:26 | 0:28:28 | |
And then I'm going to move over to the East, | 0:28:28 | 0:28:30 | |
and then try to do a bit of a marinade with the fish. | 0:28:30 | 0:28:34 | |
I'm hoping that it will work. | 0:28:34 | 0:28:36 | |
I'm going to just taste as I go along | 0:28:36 | 0:28:37 | |
whilst I'm just freestyling a little bit | 0:28:37 | 0:28:40 | |
on this kind of East-West thing. | 0:28:40 | 0:28:41 | |
I want to say it sounds delicious, | 0:28:41 | 0:28:43 | |
but honestly, I've no idea what you're saying, Wendy. | 0:28:43 | 0:28:45 | |
-But do you know what? -I don't think I do! | 0:28:45 | 0:28:47 | |
I am sure when we get there it is going to be amazing. | 0:28:47 | 0:28:50 | |
-It'll come together. -I'm hoping it'll come together. | 0:28:50 | 0:28:52 | |
I'm hoping it'll come together. | 0:28:52 | 0:28:54 | |
I don't know, I think I'm somewhere between Bangkok and Singapore. | 0:28:54 | 0:28:59 | |
Yeah, you are right. | 0:28:59 | 0:29:00 | |
-Yeah? -Hopefully. | 0:29:00 | 0:29:01 | |
Whilst Chef Paul isn't too sure on what Wendy's planning to cook, | 0:29:03 | 0:29:07 | |
he's hoping Paul has come up with a clearer plan. | 0:29:07 | 0:29:09 | |
So basically, stuff that. | 0:29:09 | 0:29:11 | |
-Yeah. -Tie it with string - my new skill - | 0:29:11 | 0:29:14 | |
and bake that for a little while. | 0:29:14 | 0:29:17 | |
Nice, quite a classic, like a mackerel recheado. | 0:29:17 | 0:29:20 | |
-Oh, is that right? -Yeah, lovely, yeah, very nice. | 0:29:20 | 0:29:22 | |
-Good luck, Paul. -Thank you. | 0:29:22 | 0:29:24 | |
So, how do you think they're getting on? Let's start with Paul. | 0:29:27 | 0:29:29 | |
I think Paul's got a really strong start. | 0:29:29 | 0:29:31 | |
He's butterflied the mackerel, | 0:29:31 | 0:29:33 | |
but he's cut right through it, and what he should have done was | 0:29:33 | 0:29:35 | |
he should have left it on the vertebrae, together, | 0:29:35 | 0:29:38 | |
and just taken the bone out so he would have had like a... | 0:29:38 | 0:29:41 | |
-A butterfly. -Yeah, like a butterfly, like a square piece. | 0:29:41 | 0:29:43 | |
Because now he's going to have an exposed end each side, | 0:29:43 | 0:29:47 | |
so you have got that risk of all that work he's doing in the middle | 0:29:47 | 0:29:49 | |
falling out, even though it's tied with string. | 0:29:49 | 0:29:52 | |
Yeah, I think I'm just going to do some croutons with the bread, | 0:29:52 | 0:29:55 | |
so just get them chunked up and a little bit of oil and in the oven. | 0:29:55 | 0:30:00 | |
A little bit of crunch. | 0:30:00 | 0:30:02 | |
Let's talk about Wendy. | 0:30:02 | 0:30:03 | |
Yeah. | 0:30:03 | 0:30:04 | |
I don't think she quite knows where she's going. | 0:30:04 | 0:30:07 | |
I was hoping you could tell me. | 0:30:07 | 0:30:08 | |
THEY LAUGH | 0:30:08 | 0:30:09 | |
Sorry, I'm none the wiser. | 0:30:11 | 0:30:13 | |
I think Wendy at the moment is somewhere between Peckham and... | 0:30:14 | 0:30:18 | |
Persia. | 0:30:18 | 0:30:19 | |
Somewhere like that, I don't know. | 0:30:19 | 0:30:21 | |
I think she knows what she's doing and you never know, | 0:30:21 | 0:30:23 | |
she could produce something absolutely fantastic. | 0:30:23 | 0:30:26 | |
Feeding the 5,000. | 0:30:28 | 0:30:31 | |
-They want to impress you. -Yeah. | 0:30:31 | 0:30:32 | |
Yeah, and that's what I'm looking for to take through to Friday, | 0:30:32 | 0:30:35 | |
somebody that's up for it. | 0:30:35 | 0:30:36 | |
Because Friday's a whole new ball game, and I want to win. | 0:30:36 | 0:30:39 | |
Yeah, I know! | 0:30:39 | 0:30:41 | |
I want to win again! | 0:30:41 | 0:30:42 | |
THEY LAUGH | 0:30:42 | 0:30:44 | |
Whilst Wendy is making sure none of the bread goes to waste, | 0:30:44 | 0:30:47 | |
Paul's stuffed mackerel is almost ready. | 0:30:47 | 0:30:50 | |
I tell you what, for someone that was nervous about string earlier, | 0:30:50 | 0:30:53 | |
-you are overcoming your fears, aren't you? -Yeah! | 0:30:53 | 0:30:55 | |
What's inside the fish? | 0:30:57 | 0:30:58 | |
Well, so that was... | 0:30:58 | 0:30:59 | |
-..really mainly the coriander, a little bit of the basil. -Yeah. | 0:31:01 | 0:31:04 | |
-Some of the onion as well, and garlic. -Yeah. | 0:31:04 | 0:31:07 | |
And a bit of seasoning. | 0:31:07 | 0:31:09 | |
I think that was it, mostly. | 0:31:09 | 0:31:11 | |
Lovely. | 0:31:11 | 0:31:12 | |
It's harder than plucking your eyebrows, this. | 0:31:13 | 0:31:15 | |
It's what? Like plucking your eyebrows? | 0:31:15 | 0:31:17 | |
-No, it's harder. -Oh, harder than plucking your eyebrows! | 0:31:17 | 0:31:20 | |
After Wendy compares the kitchen to a beauty salon, | 0:31:20 | 0:31:23 | |
Paul seems to have hit a brick wall. | 0:31:23 | 0:31:24 | |
I'm not totally convinced with what I've decided to do, | 0:31:25 | 0:31:29 | |
but I am thinking along the lines of a little dressing with the chilli, | 0:31:29 | 0:31:32 | |
and that's going to somehow decorate the plate. | 0:31:32 | 0:31:34 | |
So it's slightly a work in progress, | 0:31:34 | 0:31:36 | |
but I think I'm committed to doing it, now. | 0:31:36 | 0:31:39 | |
Cooks, you've got 15 minutes left, 15 minutes to go. | 0:31:39 | 0:31:42 | |
Time's ticking away for the cooks, | 0:31:45 | 0:31:47 | |
and the atmosphere in the kitchen is tense. | 0:31:47 | 0:31:49 | |
Are you happy so far? | 0:31:52 | 0:31:54 | |
Yeah, I've been tasting and tasting, so... | 0:31:54 | 0:31:56 | |
And does it taste good? | 0:31:56 | 0:31:57 | |
Smells lovely. | 0:31:58 | 0:32:00 | |
Not wanting to make a repeat of the first round, | 0:32:00 | 0:32:03 | |
Paul's ahead of schedule, | 0:32:03 | 0:32:04 | |
plating up his mackerel with plenty of time to spare. | 0:32:04 | 0:32:07 | |
I see you're plating up already. | 0:32:08 | 0:32:10 | |
-Yeah, well, you know me and timing. -I know! | 0:32:10 | 0:32:12 | |
-I thought I'd err on the side of caution. -Ahead of time today. | 0:32:12 | 0:32:15 | |
Well, I have to say, it looks very good, | 0:32:15 | 0:32:17 | |
and you are way ahead of time! | 0:32:17 | 0:32:19 | |
As Paul puts the finishing touches to his dish, | 0:32:21 | 0:32:24 | |
Wendy's only just started to fry her mackerel. | 0:32:24 | 0:32:26 | |
I'm hoping that it will work out, | 0:32:27 | 0:32:29 | |
but it's quite a high-risk strategy. | 0:32:29 | 0:32:32 | |
Three minutes left, cooks, just three minutes to go. | 0:32:32 | 0:32:35 | |
Time isn't on Wendy's side in this round. | 0:32:38 | 0:32:41 | |
Her only chance of getting the mackerel cooked in time | 0:32:41 | 0:32:43 | |
is to put it in the oven. | 0:32:43 | 0:32:45 | |
-You're done. -I know. You see? | 0:32:49 | 0:32:52 | |
-Yeah, but you've listened. -Yes. | 0:32:52 | 0:32:54 | |
Done on time. And it looks good. | 0:32:54 | 0:32:56 | |
Ten, | 0:32:59 | 0:33:00 | |
nine, | 0:33:00 | 0:33:01 | |
eight, | 0:33:01 | 0:33:02 | |
seven, | 0:33:02 | 0:33:04 | |
six, | 0:33:04 | 0:33:05 | |
five, | 0:33:05 | 0:33:06 | |
four, | 0:33:06 | 0:33:07 | |
three, | 0:33:07 | 0:33:08 | |
two, | 0:33:08 | 0:33:09 | |
one... Well done! | 0:33:09 | 0:33:11 | |
-APPLAUSE -Well done, guys. | 0:33:11 | 0:33:12 | |
Very well done. | 0:33:12 | 0:33:14 | |
Paul has made baked mackerel stuffed with a salsa verde, | 0:33:15 | 0:33:19 | |
panzanella salad, and roasted tomatoes. | 0:33:19 | 0:33:22 | |
Wow. That looks incredible, Paul. | 0:33:24 | 0:33:26 | |
-Oh, good, thank you. -Well done. | 0:33:26 | 0:33:27 | |
-Got it out with a bit of time to spare as well. -Well, there we go! | 0:33:27 | 0:33:30 | |
-Good. You happy? -Yeah, I am, yeah. | 0:33:30 | 0:33:32 | |
I can't wait to try it, it looks amazing. | 0:33:32 | 0:33:34 | |
-Yeah, let's tuck in, yes. -Yeah. | 0:33:34 | 0:33:36 | |
I think we'll go straight into the middle. | 0:33:36 | 0:33:38 | |
Were you happy when you saw the main ingredient was fish? | 0:33:41 | 0:33:43 | |
Oh, yes. Well, that... Yes. | 0:33:43 | 0:33:46 | |
-I did relax a little bit at that point. -Yeah. | 0:33:46 | 0:33:48 | |
Paul, that's a brilliant dish. | 0:33:52 | 0:33:53 | |
Oh, thanks. | 0:33:53 | 0:33:54 | |
Skill, technique, the fish is cooked beautifully, | 0:33:54 | 0:33:57 | |
the onions in there are nice and tender. | 0:33:57 | 0:33:59 | |
You don't need them round the outside, | 0:33:59 | 0:34:01 | |
they're just good in the middle. | 0:34:01 | 0:34:02 | |
The flavour profile is very like the dish that I'm going to show you, | 0:34:02 | 0:34:05 | |
with what I would do with these ingredients. | 0:34:05 | 0:34:07 | |
I must admit, you were inviting us to do something Asian | 0:34:07 | 0:34:10 | |
-seeing the sesame oil... -Yeah. | 0:34:10 | 0:34:12 | |
It's a wonderful plate of food, | 0:34:12 | 0:34:14 | |
and I would sit down and eat that all day long. | 0:34:14 | 0:34:17 | |
It's lovely. | 0:34:17 | 0:34:18 | |
SHE LAUGHS | 0:34:18 | 0:34:20 | |
-All right. -Any more? | 0:34:20 | 0:34:21 | |
To be told it is faultless by someone like Paul is just amazing. | 0:34:22 | 0:34:26 | |
-It's beautiful. -It was lovely, fresh, gorgeous. | 0:34:26 | 0:34:29 | |
And he utilised a lot of ingredients in there as well. | 0:34:29 | 0:34:31 | |
It's really tasty. | 0:34:31 | 0:34:32 | |
Wendy has made pan-fried mackerel in an Asian-infused paste, | 0:34:35 | 0:34:39 | |
with a garlic and basil bruschetta, and roasted tomatoes. | 0:34:39 | 0:34:43 | |
-OK? -Yes. | 0:34:46 | 0:34:47 | |
-Good. Happy? -Yes. | 0:34:47 | 0:34:49 | |
It feels like the plate's very simple, | 0:34:49 | 0:34:52 | |
but I did take on board your comments earlier, | 0:34:52 | 0:34:55 | |
and tried to refrain from adding unnecessary decoration or garnish. | 0:34:55 | 0:35:00 | |
Yeah. Shall we have a taste? | 0:35:00 | 0:35:01 | |
-Yeah. -I think the best way to do this is... | 0:35:01 | 0:35:05 | |
-I'll make you one. -Ah, thank you. | 0:35:05 | 0:35:07 | |
That's OK. You don't mind my fingers, do you? | 0:35:07 | 0:35:09 | |
-No. -No. | 0:35:09 | 0:35:10 | |
THEY CHUCKLE | 0:35:10 | 0:35:11 | |
Not much choice, really, is there? | 0:35:11 | 0:35:13 | |
LAUGHTER | 0:35:13 | 0:35:15 | |
-Fine. -There you go. | 0:35:15 | 0:35:17 | |
Thank you. That's a good piece, yeah. | 0:35:17 | 0:35:19 | |
-OK? -Mm. -Yeah? | 0:35:23 | 0:35:25 | |
Why aren't you eating it like this? | 0:35:26 | 0:35:28 | |
LAUGHTER | 0:35:30 | 0:35:31 | |
-Tasty. -You know? | 0:35:34 | 0:35:36 | |
Very, very tasty. The fish is cooked nicely. | 0:35:36 | 0:35:38 | |
You can taste that kind of... | 0:35:38 | 0:35:39 | |
..mix that you were making. | 0:35:41 | 0:35:42 | |
I've got to call it a mix, cos yeah, I saw what you were doing, | 0:35:42 | 0:35:46 | |
with basil, the chillies, the lime. | 0:35:46 | 0:35:48 | |
You know, your bruschetta. | 0:35:48 | 0:35:49 | |
Probably just cut that a bit thinner. | 0:35:49 | 0:35:51 | |
It's a bit kind of, like, almost one-dimensional. | 0:35:51 | 0:35:53 | |
It's kind of like fish, toast, tomatoes. | 0:35:53 | 0:35:57 | |
And it just needs a bit of cohesion. | 0:35:57 | 0:35:58 | |
It needs to come together a bit more and be like a more rounded dish, | 0:35:58 | 0:36:02 | |
do you know what I mean? | 0:36:02 | 0:36:03 | |
But that is a beautifully cooked piece of mackerel, so well done. | 0:36:03 | 0:36:06 | |
Thank you. | 0:36:06 | 0:36:07 | |
It's nice to get his feedback, | 0:36:07 | 0:36:09 | |
some positives, some constructive. | 0:36:09 | 0:36:11 | |
I would just love the opportunity to spend some more time | 0:36:11 | 0:36:15 | |
and just carry on improving and learning, | 0:36:15 | 0:36:18 | |
I just can't wait. | 0:36:18 | 0:36:19 | |
I do love mackerel. I like the dressing. | 0:36:19 | 0:36:22 | |
It has to be a dish. | 0:36:22 | 0:36:23 | |
It can't just be some tomatoes, | 0:36:23 | 0:36:25 | |
some toast and a piece of mackerel. | 0:36:25 | 0:36:27 | |
It needs to have fluidity. It needs to eat like a dish. | 0:36:27 | 0:36:29 | |
-Yeah. -But then there's other areas where Wendy was really strong, | 0:36:29 | 0:36:33 | |
so it's still a very hard decision for me to make. | 0:36:33 | 0:36:36 | |
OK. Well, you don't have to decide just yet, | 0:36:36 | 0:36:38 | |
because now we're going to see what you make with those ingredients. | 0:36:38 | 0:36:41 | |
-Let's go. -Let's go. | 0:36:41 | 0:36:42 | |
So, cooks, this is the best bit. | 0:36:42 | 0:36:44 | |
This is where you get to sit back and relax | 0:36:44 | 0:36:46 | |
and watch the master at work. | 0:36:46 | 0:36:47 | |
So, Paul, tell us what you're going to do with these ingredients. | 0:36:47 | 0:36:50 | |
So, we're going to do a barbecued mackerel, | 0:36:50 | 0:36:54 | |
then underneath is going to be like a pickle ceviche, | 0:36:54 | 0:36:56 | |
so slightly Japanese. | 0:36:56 | 0:36:57 | |
Before we prep the mackerel, though, this side, | 0:36:57 | 0:37:00 | |
which we're going to get on, is our pickle. | 0:37:00 | 0:37:02 | |
All right? So in here we're going to put some water... | 0:37:02 | 0:37:04 | |
..white wine vinegar, olive oil and sugar. | 0:37:05 | 0:37:09 | |
Next, we're going to make the dressing. | 0:37:09 | 0:37:11 | |
So in there we've got olive oil, sesame oil, | 0:37:11 | 0:37:14 | |
white wine vinegar... | 0:37:14 | 0:37:15 | |
..and rice wine vinegar. | 0:37:16 | 0:37:18 | |
Over here, | 0:37:18 | 0:37:20 | |
just blitz it up. | 0:37:20 | 0:37:21 | |
And that's what we're going to marinade | 0:37:24 | 0:37:26 | |
the underside of our mackerel with. | 0:37:26 | 0:37:27 | |
Now we're going to move over to our mackerel. | 0:37:27 | 0:37:30 | |
Absolutely fine specimen of a fish. | 0:37:30 | 0:37:32 | |
Lift up that dorsal fin, | 0:37:32 | 0:37:33 | |
go right up to the neck, OK? | 0:37:33 | 0:37:36 | |
Turn it round, | 0:37:36 | 0:37:37 | |
down, | 0:37:37 | 0:37:39 | |
and then run the tip of your knife | 0:37:39 | 0:37:40 | |
right along the vertebrae | 0:37:40 | 0:37:42 | |
all the way down. | 0:37:42 | 0:37:43 | |
And then very simply just go over that vertebrae, | 0:37:43 | 0:37:46 | |
and just slide it off... | 0:37:46 | 0:37:48 | |
like that. | 0:37:48 | 0:37:49 | |
Just run your knife along like so, | 0:37:49 | 0:37:51 | |
cut them out, like so. | 0:37:51 | 0:37:53 | |
Go back to your dressing. | 0:37:54 | 0:37:55 | |
We want to start to get that... | 0:37:55 | 0:37:56 | |
the rice wine vinegar and the white wine vinegar in there, | 0:37:56 | 0:37:59 | |
we want to start to cook the underside of that mackerel. | 0:37:59 | 0:38:01 | |
That's the ceviche, | 0:38:01 | 0:38:03 | |
that's the pickling process, OK? | 0:38:03 | 0:38:04 | |
And then all over the fish, like so. | 0:38:04 | 0:38:07 | |
Slice the onion really, really thin, all right, | 0:38:09 | 0:38:11 | |
and then just... | 0:38:11 | 0:38:12 | |
So there is your onion. | 0:38:15 | 0:38:16 | |
Lightly season, and we're going to take our pickle. | 0:38:16 | 0:38:18 | |
We're just going to cover it, guys. | 0:38:18 | 0:38:21 | |
After a while... | 0:38:21 | 0:38:22 | |
-If you could pass me that one, Sheree. -Yeah. | 0:38:22 | 0:38:24 | |
..you're going to get that. Pickled red onions. | 0:38:25 | 0:38:27 | |
Delicious. OK? | 0:38:27 | 0:38:29 | |
I'm going to start with the tomato preparation, | 0:38:29 | 0:38:32 | |
and then we'll move on to the chillies. | 0:38:32 | 0:38:33 | |
So, take your tomatoes, like so. | 0:38:33 | 0:38:35 | |
Put them face down in that lovely mackerel pickle. | 0:38:35 | 0:38:38 | |
And you'll see what's going to happen to these. | 0:38:38 | 0:38:41 | |
Do you serve this in your restaurant? | 0:38:41 | 0:38:42 | |
Yes, we serve this at Rojano's In The Square, | 0:38:42 | 0:38:44 | |
which is like an Italian sort of Mediterranean influence, | 0:38:44 | 0:38:47 | |
which is what you'll see in this dish. | 0:38:47 | 0:38:49 | |
Next, we move on to our chillies. | 0:38:49 | 0:38:50 | |
We're going to take them on the angle, and... | 0:38:50 | 0:38:52 | |
..really, really thinly slice them. | 0:38:54 | 0:38:57 | |
In like that with the reds, in like that with the greens. | 0:38:58 | 0:39:01 | |
Do you feel the pressure? | 0:39:01 | 0:39:02 | |
Cos last time you were on the show, you won, didn't you? | 0:39:02 | 0:39:05 | |
Ha! Thanks! | 0:39:05 | 0:39:07 | |
But is there added pressure this time? | 0:39:07 | 0:39:09 | |
Yes, because you're... | 0:39:09 | 0:39:10 | |
You know, if you're competitive, you want to... | 0:39:10 | 0:39:14 | |
I want to win. OK? | 0:39:15 | 0:39:17 | |
LAUGHTER | 0:39:17 | 0:39:18 | |
And there is a certain amount of pressure. | 0:39:19 | 0:39:22 | |
I'm not going to lie. I want to win it. | 0:39:22 | 0:39:24 | |
Fair enough. | 0:39:24 | 0:39:25 | |
So we're just going to put that in the oven, like so. | 0:39:25 | 0:39:27 | |
So, here we have the sourdough toast. | 0:39:29 | 0:39:31 | |
Chargrill on, lovely kind of charred flavours happening. | 0:39:31 | 0:39:34 | |
Take that out now, get the dressing to come down, | 0:39:34 | 0:39:37 | |
see the juices coming out of the fish. | 0:39:37 | 0:39:39 | |
And it's so delicate. | 0:39:39 | 0:39:40 | |
Here we've got our wonderful pickled onions. | 0:39:40 | 0:39:42 | |
I want some of that juice in there, as well. | 0:39:42 | 0:39:45 | |
OK? | 0:39:45 | 0:39:46 | |
We're going to take some coriander, | 0:39:46 | 0:39:47 | |
a little bit of...lemon juice, | 0:39:47 | 0:39:50 | |
like so. | 0:39:50 | 0:39:51 | |
Now we're going to get that mackerel in there. | 0:39:51 | 0:39:53 | |
We're now going to add, like, a smoke element. | 0:39:53 | 0:39:55 | |
And the best way to do that really fast is with a blowtorch. | 0:39:55 | 0:39:58 | |
OK? | 0:39:58 | 0:39:59 | |
And instantly, cos it's so hot, | 0:40:01 | 0:40:04 | |
it's giving you that barbecue element straight on the top. | 0:40:04 | 0:40:07 | |
Look, scorch those tomatoes, right round the edges. | 0:40:07 | 0:40:11 | |
Like so. | 0:40:13 | 0:40:14 | |
LAUGHTER | 0:40:14 | 0:40:15 | |
OK? | 0:40:15 | 0:40:17 | |
-Wow. That smells incredible. -Yeah. | 0:40:17 | 0:40:19 | |
And now watch it all come together. | 0:40:19 | 0:40:21 | |
Your toast just goes into the centre like so. | 0:40:21 | 0:40:24 | |
Get your tomatoes, just put it on top of your toast like so. | 0:40:24 | 0:40:26 | |
But the final thing is just utter simplicity, | 0:40:28 | 0:40:31 | |
mackerel on toast. | 0:40:31 | 0:40:32 | |
Oh, my gosh. APPLAUSE | 0:40:32 | 0:40:34 | |
Well done. It looks incredible. | 0:40:34 | 0:40:36 | |
So, let's have a little taste. | 0:40:36 | 0:40:38 | |
-Come on. -Ooh, yeah! -Go on, get stuck in. | 0:40:38 | 0:40:40 | |
-What do you think, guys? -Lovely. Delicious. | 0:40:45 | 0:40:47 | |
-Would you try it at home yourselves? -Oh, yeah. | 0:40:47 | 0:40:49 | |
It tastes absolutely amazing. | 0:40:49 | 0:40:51 | |
-Thank you so much, Paul. -Pleasure. Absolute pleasure. | 0:40:51 | 0:40:54 | |
Well, now it's the moment of truth, | 0:40:54 | 0:40:55 | |
and you're going to reveal who's going to be your partner | 0:40:55 | 0:40:57 | |
-in this week's Friday final. -I am. -But before you do, | 0:40:57 | 0:41:00 | |
let's have a quick recap of what our cooks made earlier. | 0:41:00 | 0:41:02 | |
In the first round, Paul cooked sea bass. | 0:41:02 | 0:41:05 | |
However, his crab mayonnaise was a little sloppy. | 0:41:05 | 0:41:08 | |
In round two, he struggled getting to grips with his string, | 0:41:08 | 0:41:11 | |
and tying up the meat. | 0:41:11 | 0:41:13 | |
And in the final round, | 0:41:13 | 0:41:14 | |
he wowed Chef Paul with his simple yet tasty stuffed mackerel. | 0:41:14 | 0:41:18 | |
To be his partner in the final would be fantastic. | 0:41:18 | 0:41:21 | |
In round one, Wendy tried to win Paul around | 0:41:21 | 0:41:24 | |
with her halibut and olive tapenade. | 0:41:24 | 0:41:26 | |
Wendy did well with her butchery skills, | 0:41:27 | 0:41:29 | |
however her pork skin wasn't up to scratch. | 0:41:29 | 0:41:31 | |
And in the final round, she created a flavoursome dish. | 0:41:32 | 0:41:35 | |
However, it was a little too simple with her mackerel. | 0:41:35 | 0:41:38 | |
I think it would be wonderful to have an opportunity | 0:41:38 | 0:41:41 | |
to compete against some of the other heat winners as well. | 0:41:41 | 0:41:43 | |
Firstly, I'd like to say well done to you both. | 0:41:45 | 0:41:47 | |
It's been a brilliant day, and I hope you've both enjoyed yourselves. | 0:41:47 | 0:41:50 | |
-We have. -Yeah. | 0:41:50 | 0:41:51 | |
But unfortunately, only one of you can go through to the Friday final, | 0:41:51 | 0:41:54 | |
and Paul has made his mind up, so, Paul, it's over to you. | 0:41:54 | 0:41:58 | |
The most difficult decision, I have to tell you. | 0:41:58 | 0:42:01 | |
You two have been, like, neck and neck, | 0:42:01 | 0:42:03 | |
and it came down to the mackerel, | 0:42:03 | 0:42:05 | |
and there was one dish that just absolutely stood out. | 0:42:05 | 0:42:08 | |
It reminded me of the dish I've just cooked for you, | 0:42:08 | 0:42:11 | |
and that was you, Paul. | 0:42:11 | 0:42:12 | |
-Wow. -You are my winner today. -Thank you. | 0:42:12 | 0:42:14 | |
-Wendy, I'm really, really sorry. -Congratulations. | 0:42:14 | 0:42:16 | |
-Well done. -Well done. Congratulations. | 0:42:16 | 0:42:19 | |
Thank you so much. | 0:42:19 | 0:42:21 | |
I am over the moon. It's fantastic. | 0:42:21 | 0:42:23 | |
He's got great skill, so I think they're going to make | 0:42:23 | 0:42:25 | |
a wonderful team, and I wish them all the best of luck. | 0:42:25 | 0:42:27 | |
Paul showcased some amazing skills today, | 0:42:27 | 0:42:30 | |
and his signature dish was brilliant. | 0:42:30 | 0:42:32 | |
Pierre Koffmann is flavour, flavour, flavour all the way, | 0:42:32 | 0:42:35 | |
and that's how I love to cook, | 0:42:35 | 0:42:36 | |
and I believe that is exactly what Paul is about. | 0:42:36 | 0:42:40 | |
He's a great teacher, | 0:42:40 | 0:42:41 | |
so I just hope I can take on board his briefing | 0:42:41 | 0:42:43 | |
and make a good job of it. | 0:42:43 | 0:42:45 | |
Tomorrow on Yes, Chef... | 0:42:46 | 0:42:47 | |
..three more home cooks go all out to impress top chef Jun Tanaka. | 0:42:48 | 0:42:53 | |
That was a delicious plate of food. | 0:42:53 | 0:42:54 | |
It's the chance for them to work alongside the best in the business. | 0:42:56 | 0:42:59 | |
Obviously the pressure is on. | 0:42:59 | 0:43:01 | |
But only one can become their partner in the Friday final. | 0:43:01 | 0:43:04 |