Jun Tanaka Yes Chef


Jun Tanaka

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

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

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to be paired with the best in the business

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for the cooking experience of a lifetime.

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Blitz the soup, Paul!

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Each day, a different Michelin-starred chef

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will choose their perfect partner from three talented home cooks.

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Obviously the pressure is on.

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In the Friday final,

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all four pairs will go head-to-head to cook for culinary royalty,

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Pierre Koffmann.

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There is only two types of cooking, bad cooking and good cooking.

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The professional chefs' reputations are on the line.

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That was a delicious plate of food.

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But will the amateur home cooks live up to expectations?

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I'm looking to come out on top, really,

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but there's strong competition today.

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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, it's Elaine Yates,

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a primary school teacher from Alderley Edge, in Cheshire.

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A professional chef watching you is obviously going to be stressful,

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but what I want to take from it is just a fantastic experience

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and hopefully learn something along the way.

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Next is Adam Parsons, an assistant hotel manager

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from Aylesbury, Buckinghamshire.

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I like to be able to push the boundaries a little bit

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with ingredients, so you take little bits from different recipes

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and just see what comes out.

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I'm looking forward to being able to test myself

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and learn a few new things along the way.

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And finally, it's Marta Zukowska, a charity project manager from London.

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I always get inspired by travelling and trying new things.

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I'm trying to be calm, but let's see what happens

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in the heat of the kitchen.

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

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Today's chef is Jun Tanaka,

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from The Ninth, in London's Fitzrovia neighbourhood.

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With over 20 years' experience,

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Jun has trained under the brilliance of Marco Pierre White,

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Philip Howard, and the Roux brothers.

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My style of cooking is French Mediterranean.

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Simple, ingredient-led, vibrant flavours.

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Mackerel and bass carpaccio, a carousel and a sea bream.

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Yes, Chef.

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Jun's restaurant focuses on the finest seasonal ingredients

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to produce vibrant and honest flavours.

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What I'm looking for in a home cook is someone who's organised,

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and methodical with their approach to the recipe.

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A chef who's disorganised and messy, I cannot stand.

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I'm a chef. Obviously I want to win the competition!

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Welcome, everyone, to Yes Chef.

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Now, Jun, you're going to be picking one of our home cooks

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to be your partner in this week's Friday final.

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What will you be looking for?

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The most important thing is enjoy yourselves

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because cooking is all about passion,

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and enjoying your time in the kitchen.

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OK, round one.

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Cooks, you have 45 minutes to create your best dish for Jun.

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OK, well, let's get started.

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If you'd like to make your way back to your stations, we'll begin.

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Our cooks are off.

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Jun will be looking for a partner who he can work together with

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and is organised and methodical with their cooking.

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Today, Elaine is cooking duck with five spice and a honey glaze,

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served with parsnip three ways with a red wine jus.

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I do love cooking but...

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..this is quite pressurised.

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Having cooked this dish at home plenty of times before,

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Elaine is feeling the pressure to make sure she brings out

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all the flavours of the dish.

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Trying to be careful not to cut through the duck breast itself.

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Obviously the pressure is on.

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Over at the green station,

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Adam is cooking chorizo-crusted monkfish with cooked lentils.

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He's given himself a lot to do in 45 minutes

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so he must make sure he works fast

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to ensure his dish lives up to expectations.

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I'm a little bit nervous, but I'm quietly confident,

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I think I've got it all planned out in my head.

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I've tried cooking it in 45 minutes.

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It's not quite happened just yet,

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but I know there is places I can speed up,

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to get it to that time.

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Over at the yellow station,

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Marta has opted for seafood linguine with samphire.

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With her calm approach to cooking,

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Marta is taking the challenge all in her stride.

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Normally I'm quite a calm and relaxed cook because...

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..this is just something that relaxes me.

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-Hi, Elaine.

-Hiya.

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-Hi there, hi.

-How are you going?

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Yes, I'm just making my way through.

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I think this is going to stick, but I should be OK.

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And is this something that you've rehearsed lots at home?

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Oh, yes, just a few!

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LAUGHTER

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-How many times have you cooked it?

-At least about eight!

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And how many times did you get the duck perfectly pink?

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-Once!

-Once out of eight!

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Which was probably about last night so no pressure,

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I'm not panicking at all!

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LAUGHTER

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When you cook the duck, how do you tell when it's perfectly cooked?

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-What's your method?

-I just touch it, to be honest,

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-and see if it kind of springs back.

-OK. Should work, definitely.

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-Thank you very much.

-Brilliant. Well, good luck.

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-Thank you very much.

-We'll see you shortly.

-OK, thank you.

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-Hi, Adam.

-Hello.

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-Hiya.

-How are you getting on?

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I'm doing all right so far.

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So, tell us your dish.

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It's a chorizo-crusted monkfish with lentils.

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And most of that chorizo stays on the monkfish?

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It has done two of the three times.

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-OK.

-So hopefully it stays on this time as well.

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And you're serving it with the lentils.

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-Yes.

-So you're cooking the lentils from scratch?

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-Yes, cooking them from scratch.

-That's going to go on soonish?

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Yes, so it'll be on for a half an hour.

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Well, we'll get out of your hair.

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-Thank you very much!

-Good luck.

-Good luck.

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-Hi.

-Hi, guys.

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-How are we getting on?

-I think pretty good.

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Very nice. What seafood are you using?

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So I'm using three types of seafood.

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I've got some fresh mussels, I've got some fresh king prawn,

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and some octopus.

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-Where's the octopus?

-Sorry, squid.

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Squid. That's all right!

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I've made that mistake a dozen times!

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Now you're inspired quite a bit by your travels.

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Where's next on the map for you?

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Well, I'd love to go to Korea.

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I love Korean food.

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-And spices.

-OK.

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And why this particular dish?

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It shows off how you can cook the different types of seafood

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and it also has a nice flavour that we enjoy at home quite a lot.

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-Well, good luck.

-Thank you.

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We'll let you carry on.

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Right, let's go through our contestants.

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-We've got Elaine.

-Yes.

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She's doing duck breast.

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Duck, five spice, parsnips.

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Perfect combination.

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My only reservation about this particular dish

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is parsnip three ways.

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Now this is kind of what chefs used to do maybe ten years ago,

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showcase one ingredient, and cook it three, four, five different ways.

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I'm taking the little tiny inner fillet out

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cos I want to add that to my jus, to try to create some flavour.

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Let's move on to Adam.

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So, he's doing slow-cooked lentils with chorizo crust on his monkfish.

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Yes.

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You don't want to eat tough lentils.

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And you did sort of point out,

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-"Are you going to put your lentils on yet?!"

-I did!

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Cos I was a little bit worried that he didn't have that much time.

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If I go into something,

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I definitely am looking to come out on top, really,

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but there is strong competition today,

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so hopefully we all pick up good dishes

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and make it hard for themselves.

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-Finally we've got Marta.

-Yeah.

-She's doing a seafood linguine.

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It would be nice to see her make her own pasta, for sure.

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-Yeah.

-But there's nothing wrong with dry pasta,

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I use it all the time at home.

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My only concern is you have three different kinds of seafood.

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To get every single one cooked perfectly

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is going to be really tricky, even for the best of chefs.

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I'm quite excited,

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but also nervous,

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but I'm concentrating now on trying to get through this stage,

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and hopefully deliver a good dish that they will enjoy.

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Whilst Marta is keeping calm and relaxed cooking her linguine,

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Elaine and Adam still have a lot to do with their dishes.

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Adam is making a start on his chorizo crust for the monkfish,

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whilst Elaine is blending her parsnips.

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How's the crust?

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I'm worried it might be a little bit too wet.

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But...we'll see how it goes.

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It's too late to change it now, so fingers crossed.

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Cooks, you've had half an hour, you've got 15 minutes to go.

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15 minutes left.

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How often do you cook at home?

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I try to do at least once a week for my family.

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Yes. So what's your kind of go to dish?

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I'd have to say fried chicken.

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Fried chicken? Nothing wrong with fried chicken!

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I love fried chicken!

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Secret spice recipe?

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Yeah, but I'm not giving it away!

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I completely get it!

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-Your grandparents are Italian, aren't they?

-Yes, that's right.

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So I've got vivid memories of watching my grandma cooking

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typical dishes from the small village where they came from.

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-And whereabouts was that?

-Near Pisa.

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-Oh, lovely.

-So it's kind of the...

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Poor food, they called it, really,

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so they just used absolutely everything

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and didn't waste any food.

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So a lot of your influences come from the grandparents?

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-Yeah, I think so, yeah, definitely.

-Nice, that's good.

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-Well, this smells delicious.

-Thank you.

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The three cooks are in the thick of it,

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but after giving himself an ambitious dish to cook,

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Adam is worried about his chorizo herb crust.

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The crust was a bit too wet so it's not really crusting up enough,

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so I'm a bit worried about the timing, really.

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Adam's got less than 15 minutes to get his herb crust back on track.

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Elaine's rushing to finish her duck dish,

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and Marta is making sure her linguine is full of flavour,

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and that her seafood is cooked to perfection.

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I'm worried about the duck,

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that's the main thing that's worried me the whole way through

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because when I've been doing the practice,

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I've either undercooked it or overcooked it.

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And I won't know until I cut in right at the very end.

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And Elaine's not the only one who's worried

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that her main ingredient is cooked properly.

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The fish isn't cooked. It's completely raw.

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It's a disastrous time for Adam.

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So Jun has decided to step in and offer his advice.

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Issue with the monkfish?

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-Yeah.

-So what I would do, slice those into medallions,

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get your pan really hot,

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and then caramelise it just on one side,

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add a touch of butter, flip it over,

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-and then you can add a bit of this on top of each one.

-Mm-hm.

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Hopefully, Adam will take Jun's advice

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and try and fry off the monkfish in time.

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Marta's putting the finishing touches to her linguine,

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and first to plate up is Elaine with her duck.

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Three minutes left, guys.

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Just three minutes to go.

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Elaine's perfecting the presentation of her dish -

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and not far behind is Marta.

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-Relieved?

-Oh, God, yeah!

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-Smiling now.

-I know! I can relax now.

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The pressure's on for Adam as he only has a few minutes left

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to fry off the medallions of monkfish.

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One minute to go.

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Come on, guys. Get that food on the plate.

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Just one minute left.

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Are you going to make it?

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I think I'm just about going to make it, yeah.

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Just in the nick of time, Adam's managed to plate up his dish.

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Ten, nine, eight, seven,

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six, five, four,

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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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Phew!

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First into the tasting room is Elaine

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with her pan-fried duck with five-spice and honey glaze,

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served with parsnips three ways and a red wines jus.

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Did you enjoy the challenge?

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I did, yes. Eventually, once I got into it.

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Anything you would change?

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I think the jus looks a bit messy.

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I tried to be all cheffy and it didn't work out!

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So, yeah, I would change that.

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I don't like the way that... It looks a bit messy.

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-Ready to taste?

-Yeah, after you.

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-I'm going to taste the sauce first, just by itself.

-OK.

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It's beautifully presented...

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..and the duck is cooked perfectly.

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-Thank you.

-Which you know.

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The five-spice and the honey and the duck

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combines beautifully with the duck breast.

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The parsnips work really well.

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-It's slightly sweet, the parsnips, which is fantastic.

-Mm-hm.

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For me, the jus could be slightly more acidic

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-to balance out that sweetness.

-Mm.

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The nice thing about this dish is its simple flavours,

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and the simplicity of it is why it works so well.

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Thank you very much.

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Nerve-racking to start off with, but once you get into the cooking

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you haven't really got time to think about it,

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you've just got to keep going. So, yeah, it was good.

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I really like how sweet the parsnip complements the duck.

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Yeah.

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- Dive in. - That's really, really nice.

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-Thank you.

-Really good flavour.

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It was surprisingly good, because when she first started,

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she seemed really nervous -

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but the plate of food she just served up was delicious.

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Next is Adam, with a slightly different dish than planned.

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He's made pan-fried medallions of monkfish,

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sat on a bed of cooked lentils, topped with pancetta.

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-There you are.

-Thank you very much.

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-That was a bit of a challenge.

-It was, a little bit!

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It's not as good as I could've done it, for sure.

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-What happened?

-Well, obviously,

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the first thing that's not on there is the chorizo crust.

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I didn't take into account, really,

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how much oil the chorizo would release.

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-But...

-It is what it is.

-..you got something on the plate, yes.

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-I'm pleased with what it is.

-Let's taste.

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After you.

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I personally think having it as a chorizo butter works better

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than having it as a crust,

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because when I saw you put the crust on the monkfish,

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it was far too much chorizo and bread for that amount of monkfish.

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I think you needed to season the monkfish.

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I don't think you seasoned the monkfish.

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-No, because I was rushing at the end to just get it cooked.

-Yeah.

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-Yeah, shame about the timing...

-Yeah!

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..but it was an ambitious dish.

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Out of the three, it was definitely the most ambitious.

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-Mm.

-Yeah, definitely.

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I'm a little bit disappointed with the actual cooking of it,

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but I've learned from it, and I'll come back stronger, for sure.

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If he had seasoned the monkfish,

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I think the flavours would've come together.

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He's still got the next round to go,

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-so let's hope he can deliver.

-Definitely.

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Mm!

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It's not as bad as I thought it was going to be

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when I had five minutes left, so...

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Finally, it's Marta with her seafood linguine,

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which includes mussels, prawns and squid

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in a flavoursome, creamy sauce.

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-Hi.

-Lovely. Did you enjoy the challenge?

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I did, more than I thought I would.

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Good!

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Are you happy with everything you've plated up?

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Pretty much. I mean, I could improve on presentation,

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but that is always my weakest point, so...

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OK, well, let's taste.

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Pasta is cooked beautifully.

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It's got texture, which is fantastic.

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-I probably wouldn't add so much cream to this...

-Mm.

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..and my only question is, you had that beautiful head of the squid,

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but I can't see it inside the pasta.

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I haven't used it.

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I used some tentacles.

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But the most important thing is, flavour.

0:15:310:15:34

And you've got it bang on.

0:15:340:15:36

-Fantastic.

-Thank you.

0:15:360:15:38

I'm very pleased.

0:15:380:15:39

I don't think I could've done much better.

0:15:390:15:41

That was a delicious plate of food -

0:15:410:15:43

and, yes, it could have done without the cream, in my opinion,

0:15:430:15:47

but it was a lovely...

0:15:470:15:49

tasty mouthful!

0:15:490:15:51

That's lovely.

0:15:520:15:54

That's really nice.

0:15:540:15:56

Is anyone standing out at the moment?

0:15:560:15:58

-Yes.

-Ah, OK.

-Definitely.

0:15:580:16:00

Well, you don't have to tell us yet,

0:16:000:16:02

-because now we're going to go and do your skills test.

-Yeah.

-So let's go.

0:16:020:16:05

Jun can only take one of the three home cooks into Friday's final,

0:16:080:16:12

and to help him decide who will be sent home first,

0:16:120:16:14

he's set them a skills challenge.

0:16:140:16:16

So what are we doing?

0:16:160:16:18

So, we're going to do a very simple red wine sauce.

0:16:180:16:21

Once you know how to do this, you can adapt this recipe

0:16:210:16:25

to make sauces for every single different kind of meat or fish.

0:16:250:16:30

So, we're going to peel these shallots.

0:16:300:16:33

I'm looking for someone with a good palate,

0:16:330:16:35

because you need to balance out the sweetness of the red port,

0:16:350:16:38

the acidity of the balsamic vinegar and red wine,

0:16:380:16:40

and the richness of bisque stock.

0:16:400:16:42

So there's a lot to think about -

0:16:420:16:44

so, taste, taste, taste along the way.

0:16:440:16:46

Always. So, three shallots, nice and fine.

0:16:460:16:49

So, shallots, nice and fine.

0:16:510:16:54

Will you be looking at everybody's knife skills, as well?

0:16:540:16:56

Knife skills is important, but I think, to be a good cook,

0:16:560:17:01

you need to be organised, you need a good palate -

0:17:010:17:04

which is more important than actually being able to chop fast.

0:17:040:17:07

-OK.

-So, shallots go straight in -

0:17:070:17:10

and then, with the garlic, just crush it in the palm of your hand,

0:17:100:17:14

just to release the flavours.

0:17:140:17:16

Bay leaf goes in, and a sprig of thyme.

0:17:160:17:19

Is that the highest?

0:17:190:17:21

-P.

-P?

0:17:210:17:22

For "Proper hot".

0:17:220:17:23

So we're going to caramelise this until it goes slightly golden brown,

0:17:260:17:30

and then I'm going to add button mushrooms.

0:17:300:17:32

We know Pierre loves his sauce.

0:17:320:17:33

Very much so.

0:17:340:17:36

There's never enough sauce.

0:17:360:17:37

No. So wait for that to caramelise a little bit longer.

0:17:370:17:40

Touch of balsamic vinegar goes in.

0:17:400:17:42

So, just add a touch,

0:17:430:17:46

coat the shallots and mushrooms in the balsamic vinegar,

0:17:460:17:48

red wine goes in.

0:17:480:17:50

Red port. Now, red port is sweet, so you want three quarters red wine,

0:17:530:17:58

and a quarter red port.

0:17:580:18:00

Now I'm going to reduce that down,

0:18:000:18:02

right down until it's nice and syrupy,

0:18:020:18:04

and then, at that point, I'm going to add the stock,

0:18:040:18:06

bring it up to the boil, let it simmer and reduce down.

0:18:060:18:09

How do you know when it's reduced?

0:18:090:18:11

So, with the alcohol,

0:18:110:18:12

you want to reduce it down until it's nice and syrupy,

0:18:120:18:14

so it's almost completely evaporated.

0:18:140:18:16

OK, the alcohol's reduced down.

0:18:160:18:19

Then add your stock.

0:18:190:18:20

Bring it up to the boil.

0:18:210:18:23

OK, so, at this stage, taste.

0:18:230:18:25

Make sure you're happy with the flavour,

0:18:270:18:29

and then, we're going to pass it through a sieve

0:18:290:18:32

to get rid of all the shallots, the mushrooms, thyme and bay leaf.

0:18:320:18:37

Just give it a really good squeeze

0:18:370:18:39

to get all the flavour out of those shallots and mushrooms.

0:18:390:18:42

OK, you can see, can you see?

0:18:420:18:44

It starts to thicken.

0:18:440:18:45

You want it slightly thicker than that.

0:18:450:18:47

Can you tell?

0:18:470:18:48

And you can tell by the bubbles.

0:18:500:18:52

So, have a look at the bubbles.

0:18:520:18:54

They look foamier, don't they?

0:18:540:18:55

Yeah.

0:18:550:18:56

Little bit of butter.

0:18:570:18:59

Add a touch of balsamic...

0:19:010:19:02

..and the sauce is ready.

0:19:040:19:06

It's got a lovely gloss to it.

0:19:080:19:10

Nice consistency.

0:19:100:19:11

It's not overly reduced.

0:19:110:19:13

There's a little bit of, kind of...body to the sauce.

0:19:140:19:18

-A shine to it, as well.

-Yeah. And that is the red wine sauce.

0:19:180:19:23

Yay.

0:19:230:19:24

Here you go, I brought some little spoons here.

0:19:240:19:27

-Have a taste.

-Oh, thank you.

0:19:270:19:28

Oh, my gosh. I could just drink that out of the pan.

0:19:310:19:34

-It's just lovely. Mm!

-So, are you feeling confident, guys?

0:19:340:19:37

-Yes.

-Yeah.

-Good, OK.

0:19:370:19:39

Let's begin. If you'd like to make your way back to your work stations,

0:19:390:19:41

we'll start.

0:19:410:19:43

The home cooks have just 20 minutes to perfect Jun's red wine sauce.

0:19:450:19:49

This challenge is all about precision, flavour

0:19:490:19:51

and getting the right amount of liquid into the pan

0:19:510:19:55

for the reduction.

0:19:550:19:56

I've never made a red wine sauce before...

0:19:560:19:59

but I did like it,

0:19:590:20:01

so this is a good opportunity to learn how to make it properly.

0:20:010:20:05

I'm hoping I redeem myself, and if I don't make it through,

0:20:050:20:07

I've gone out to two great chefs.

0:20:070:20:09

So, we'll see how it goes.

0:20:090:20:11

-ELAINE:

-Jun's was absolutely delicious.

0:20:110:20:13

The flavours were just incredible - so, I'll just do my best

0:20:130:20:17

and hope that I can recreate what he created.

0:20:170:20:20

The nerves are not too bad at the moment.

0:20:200:20:22

It's important that the home cooks

0:20:270:20:29

start to add the liquids to the frying pan soon,

0:20:290:20:31

as the reduction process takes time,

0:20:310:20:33

and it's vital to the flavour of the sauce.

0:20:330:20:36

I think I'm quite confident in my palate

0:20:360:20:39

so, as long as I taste, taste, taste,

0:20:390:20:41

then I should be OK.

0:20:410:20:42

With having no specific measurements for the liquids,

0:20:420:20:45

the home cooks need to know how much to put in by taste.

0:20:450:20:48

Marta is slightly concerned about her flavour.

0:20:500:20:52

A bit vinegary.

0:20:550:20:56

It's not there yet.

0:20:590:21:00

How are we getting on?

0:21:000:21:02

Yes, OK, I think.

0:21:020:21:03

I waited for the red wine and the port to reduce down.

0:21:030:21:06

it went quite thick. So, then I've added the chicken stock.

0:21:060:21:09

I'm just going to wait for that to reduce again,

0:21:090:21:11

and then I'll test again

0:21:110:21:12

and see whether I need to add more balsamic vinegar or not,

0:21:120:21:14

-I'm not sure...

-Are you tasting,

0:21:140:21:16

-tasting along the way?

-I'm tasting as I go along.

0:21:160:21:18

-All the time.

-Good!

-All the time.

-Brilliant.

-Fingers crossed.

-OK!

0:21:180:21:21

-Hi, Adam.

-Hello.

0:21:240:21:26

-You are OK?

-Yeah, good.

0:21:260:21:27

So, just added the stock.

0:21:270:21:28

It reduced down to the syrup, so, not much liquid left in it.

0:21:280:21:31

-It's all going well so far, and just keep an eye on it...

-Yeah.

0:21:310:21:33

Are you tasting along the way?

0:21:330:21:35

-I'm tasting along the way, as well, yes.

-Good.

0:21:350:21:38

-All going well?

-All going well.

0:21:380:21:40

Perfect.

0:21:400:21:41

Hi, Marta.

0:21:410:21:42

I love the way that it's all lined up perfectly!

0:21:420:21:45

Is that so you can measure how much you've put in?

0:21:450:21:47

A bit obsessed, yes.

0:21:470:21:50

You have to be incredibly precise.

0:21:500:21:52

Especially when you don't measure!

0:21:520:21:53

Exactly!

0:21:530:21:55

-Well, good luck.

-Thank you.

-We'll see you soon.

0:21:550:21:58

Too much or too little of either ingredient

0:21:580:22:00

could make a huge difference to the sauce,

0:22:000:22:03

causing it to reduce unevenly.

0:22:030:22:05

It would have to reduce a bit more, maybe.

0:22:050:22:07

I might still add a touch of port,

0:22:070:22:09

because there is a little bit of a hint of vinegar,

0:22:090:22:13

to make it a bit sweeter.

0:22:130:22:15

They all seem to be getting on OK.

0:22:150:22:17

Yeah. They seem fine.

0:22:170:22:18

You know, even - you know, Adam had a slight mishap

0:22:180:22:21

when he cooked his own dish, but now he seems in control.

0:22:210:22:25

-Cooking well is also about confidence...

-Mm-hm.

0:22:250:22:28

..and when you lose that confidence, everything just falls apart.

0:22:280:22:32

Mm. All confidence levels seem to be up,

0:22:320:22:35

they're all raring to go,

0:22:350:22:36

so hopefully their sauces will turn out perfect.

0:22:360:22:38

The three home cooks are now in the waiting game,

0:22:390:22:42

and need time to let the sauce reduce.

0:22:420:22:45

Ten minutes left, cooks.

0:22:450:22:48

Will the cooks have enough time left

0:22:480:22:49

to give their sauce plenty of flavour?

0:22:490:22:52

Reducing nicely.

0:22:520:22:54

-Mm.

-Isn't it?

-Yeah.

0:22:540:22:56

It's just knowing when to...

0:22:560:22:58

-Take it off.

-..take it off and then reduce it further.

0:22:580:23:01

I'm going with it.

0:23:010:23:02

Elaine's the first one to sieve out all the flavour of her sauce -

0:23:030:23:07

and not far behind is Adam.

0:23:070:23:09

It tastes like it's almost there.

0:23:100:23:11

I think it needs just a little bit more butter,

0:23:110:23:13

but, then, after that, I'm very happy with it.

0:23:130:23:15

So, I'm going to wait for the bubble change...

0:23:170:23:19

and put my butter in.

0:23:190:23:21

It's like a red wine facial.

0:23:210:23:23

Three minutes to go.

0:23:230:23:25

Three minutes left, guys.

0:23:250:23:27

-Happy with that.

-Happy with it, yeah.

-Good.

0:23:310:23:33

Adam's the first one to complete his red wine sauce -

0:23:330:23:36

but has he let it reduce for long enough?

0:23:360:23:39

I'm going to go with that.

0:23:410:23:43

Second to finish is Elaine...

0:23:430:23:45

and, feeling confident with the taste of her sauce, is Marta.

0:23:450:23:48

Yes. It's there.

0:23:510:23:53

All three cooks completed Jun's challenge -

0:23:530:23:57

but the result will all be in the taste of the sauce.

0:23:570:23:59

That's it. Time's up.

0:24:020:24:04

Time to taste.

0:24:040:24:05

One of the home cooks will be leaving the competition

0:24:050:24:08

at the end of this challenge.

0:24:080:24:09

Taking into consideration their performance in the first round,

0:24:090:24:13

Jun will be judging their red wine sauce to help him make up his mind.

0:24:130:24:17

Well, they all look great.

0:24:170:24:19

But they all look completely different.

0:24:190:24:21

They do! OK.

0:24:210:24:22

Well, let's taste.

0:24:220:24:23

So, we'll start with Adam.

0:24:230:24:25

Consistency, a little bit too thin.

0:24:320:24:34

I think you haven't added enough red wine and port,

0:24:340:24:37

and just reduced it that little bit further

0:24:370:24:40

to get the intensity of flavour.

0:24:400:24:42

Now Elaine.

0:24:420:24:43

The sauce is a good consistency.

0:24:520:24:54

-You did reduce it down to the right amount.

-Mm-hm.

0:24:540:24:58

-It's slightly too sweet...

-Mm.

0:24:580:25:01

..but the flavour is good.

0:25:010:25:03

And Marta.

0:25:030:25:04

Great consistency.

0:25:100:25:11

You've got a lovely, deep colour,

0:25:110:25:13

and, actually, the balance between the sweet and the acid

0:25:130:25:17

is very good.

0:25:170:25:19

Well done all of you. If you'd like to go back to the waiting room,

0:25:190:25:22

-we'll see you shortly. You can take these with you.

-Thank you.

0:25:220:25:25

Only two of the cooks will be going through to the next challenge

0:25:260:25:29

and go head to head to become Jun's partner for the Friday final.

0:25:290:25:31

Same recipe, but all very different.

0:25:330:25:35

Yeah - and it was interesting to see the end result.

0:25:350:25:40

Hopefully I'll go through,

0:25:400:25:42

but I'd be happy to go out to two great home cooks.

0:25:420:25:46

You know, to be praised by a Michelin-starred chef,

0:25:460:25:48

it's no mean feat.

0:25:480:25:50

I think my palate is obviously just a little bit too sweet,

0:25:500:25:53

so I need to be aware of that.

0:25:530:25:55

After tasting all three I know exactly who's going to be leaving.

0:25:550:25:59

OK. Well, let's go break the news.

0:25:590:26:02

That was quick! OK.

0:26:020:26:04

Come on.

0:26:040:26:05

Unfortunately one of you does have to leave the competition now,

0:26:070:26:10

and Jun has made his mind up.

0:26:100:26:11

So, it's over to you.

0:26:110:26:13

So, Friday's challenge is going to be really tough,

0:26:130:26:16

and the partner I'm looking for not only has to be able to cook

0:26:160:26:20

delicious food, but has to be organised, has to keep to time,

0:26:200:26:24

has to work in a tidy, methodical fashion,

0:26:240:26:27

and I felt that one person didn't quite reach my expectations.

0:26:270:26:32

So, unfortunately, the person leaving...

0:26:320:26:34

-..is Adam.

-Aw.

0:26:370:26:38

-Adam.

-Completely fine.

0:26:380:26:39

It's been really nice.

0:26:390:26:41

I'm just a bit disappointed with my own performance,

0:26:430:26:46

but I couldn't have gone out to two better people,

0:26:460:26:48

so I'm happy - but I know I could have done a lot better.

0:26:480:26:50

That just leaves charity project manager Marta...

0:26:520:26:55

I came to validate my style of cooking and, so far, so good.

0:26:550:27:00

..and primary school teacher Elaine.

0:27:000:27:02

I just hope that I can recognise the ingredients

0:27:020:27:04

that we are presented with, and do the best I can.

0:27:040:27:07

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

0:27:090:27:12

Our home cooks have been given all the ingredients

0:27:120:27:14

to one of Jun's signature dishes.

0:27:140:27:16

They'll have an hour to identify all the ingredients,

0:27:160:27:18

and to create a dish of their own.

0:27:180:27:20

So, for you at home, here's what Jun's chosen.

0:27:200:27:22

Sea bream fillets, mussels, celeriac,

0:27:230:27:26

a leek, shallots and carrot,

0:27:260:27:29

creme fraiche and white wine,

0:27:290:27:31

fish stock, lemon and basil,

0:27:310:27:33

thyme, garlic and chives.

0:27:330:27:36

Easy enough for a Michelin-starred chef -

0:27:360:27:38

but how will our home cooks do?

0:27:380:27:40

Any advice you'd give our home cooks?

0:27:410:27:43

Yeah, think about what you're going to do before you start.

0:27:430:27:46

Try to use all the ingredients,

0:27:460:27:48

and, most importantly, think about the flavour combinations.

0:27:480:27:52

Right. Reveal your ingredients, because your time starts now.

0:27:520:27:56

This challenge is Marta and Elaine's last chance to impress Jun

0:28:000:28:03

with their culinary skills and imagination.

0:28:030:28:05

Elaine seems a little confused with the ingredients...

0:28:070:28:11

However, pretty quickly, both cooks make a start on prepping their veg.

0:28:110:28:14

-Hi, Elaine.

-Hi.

-Hiya.

0:28:190:28:21

-Hi.

-Have you got a plan?

0:28:210:28:23

Er, it's starting to come together.

0:28:230:28:25

Yes. I think I'm going to do a celeriac mash.

0:28:250:28:29

I'm going to try to do some celeriac...

0:28:290:28:32

-little mini julienne strips, deep-fried.

-Mm-hm.

0:28:320:28:36

I'm going to roast my fennel,

0:28:360:28:39

cook my mussels,

0:28:390:28:41

then I'm going to pan-fry the...sea bass, sea bream, whatever.

0:28:410:28:47

-OK. Yes, good plan.

-You've got a good plan!

-Yeah, I think so.

0:28:470:28:51

-That's the plan.

-Is there any part of this that worries you?

0:28:510:28:55

Yes. The mussels.

0:28:550:28:56

I've never cooked mussels before.

0:28:560:28:58

-Oh, really?

-No.

-OK.

0:28:580:28:59

-OK. Good luck.

-Thank you very much.

-Good luck.

-Thank you.

0:28:590:29:02

-Hi, Marta.

-Hi.

-Hi.

0:29:020:29:04

So, what's your plan with the ingredients?

0:29:050:29:09

-It's sort of starting to come together.

-Yeah.

0:29:090:29:12

I'm planning to do a celeriac mash.

0:29:120:29:14

-Yes.

-Serve with fried fish...

0:29:140:29:17

and I think...I think it's either bream...

0:29:170:29:19

Then there is the mussels that I think I'll steam with wine

0:29:190:29:23

and some fish sauce and the fennel.

0:29:230:29:25

OK, how are you feeling? Are you feeling confident?

0:29:250:29:28

Not yet, no.

0:29:280:29:29

It's coming together, though. You've got a plan. So, that's great.

0:29:290:29:32

There is something brewing in my head, but, yes, let's wait and see.

0:29:320:29:36

-OK. Well, good luck.

-Thank you.

-Good luck.

0:29:360:29:38

It seems both cooks have got some kind of plan in mind.

0:29:400:29:44

Elaine's biggest challenge is how to cook the mussels,

0:29:440:29:46

and Marta's confidence isn't quite at its best.

0:29:460:29:49

What do you think of the menu so far?

0:29:510:29:52

-Let's start with Elaine.

-She's started with the celeriac -

0:29:520:29:55

actually, they have both started with the celeriac,

0:29:550:29:57

which is quite interesting.

0:29:570:29:59

Elaine is deep-frying some of it,

0:29:590:30:01

like her signature dish right at the beginning.

0:30:010:30:03

-Yep.

-Although she hasn't cooked mussels before,

0:30:030:30:06

-she knows how to cook them.

-Mm.

0:30:060:30:07

It's the sort of thing I would choose in a restaurant,

0:30:070:30:10

if I knew the dish would contain these ingredients.

0:30:100:30:12

I'll have a go at the mussels and just see what I can do.

0:30:120:30:16

-Marta.

-It's quite similar -

0:30:160:30:18

she's cooking the mussels, but she did mussels for her signature dish.

0:30:180:30:22

-Yes.

-So, she has an advantage.

-So she's comfortable. Yeah.

0:30:220:30:24

You know, the most important thing is how the fish is cooked,

0:30:240:30:28

how the mussels are cooked, and how all the flavours come together.

0:30:280:30:30

It's not quite there yet, my plan,

0:30:300:30:32

but it will come together.

0:30:320:30:34

-I think it's 45 minutes, plenty of time.

-Plenty of time.

0:30:360:30:38

Yeah!

0:30:380:30:39

Plenty.

0:30:390:30:41

The cooks get stuck in.

0:30:410:30:43

Marta is focusing on her roasted celeriac and vegetables...

0:30:430:30:46

Elaine is making her celeriac mash,

0:30:460:30:49

and it's started to dawn on her how important this challenge is

0:30:490:30:52

if she wants to get through to Friday's final.

0:30:520:30:54

It's a massive pressure,

0:30:540:30:56

because you want to do it right and you want to move forward

0:30:560:30:58

and continue the experience

0:30:580:31:00

of working with a Michelin-starred chef.

0:31:000:31:03

I think it's a little bit more difficult than I thought.

0:31:050:31:07

I think I'm not going to stress just yet.

0:31:070:31:11

Jun watches on to see who has the skills he's looking for.

0:31:120:31:15

Cooks, you've got 20 minutes left.

0:31:170:31:19

20 minutes to go. How are you getting on?

0:31:190:31:21

OK. OK, I think.

0:31:210:31:23

Yes, there seems to be...

0:31:230:31:24

I'm still very nervous about cooking the mussels,

0:31:240:31:27

and I don't want to cook them too soon.

0:31:270:31:29

Have you thought about how you're going to plate up?

0:31:290:31:32

No.

0:31:320:31:33

But I'm thinking of it now.

0:31:330:31:34

-Good.

-Right now, I'm going to think of it.

-OK, good.

0:31:340:31:37

-Hi Marta.

-Hi.

-How are you doing?

0:31:370:31:39

I think, all right.

0:31:390:31:41

Is that your mash that you're making, there?

0:31:410:31:43

I'm making a celeriac mash, yes.

0:31:430:31:45

Have you got anything in the oven?

0:31:450:31:47

I've got a little bit of celeriac and fennel,

0:31:470:31:51

that's probably had its time.

0:31:510:31:53

Oh, you had it timed? I'll take it out for you.

0:31:530:31:55

So what have you got left to do?

0:31:580:31:59

-I need to reduce this by quite a bit...

-Yeah.

0:31:590:32:02

..then quickly warm up the mussels and fry...

0:32:020:32:05

-The fish, at the last minute?

-..fry the fish at the last minute.

0:32:050:32:07

You've still got 20 minutes, so...

0:32:070:32:10

With only 20 minutes left,

0:32:100:32:12

the cooks still have to cook their fish -

0:32:120:32:14

and Elaine is starting to panic.

0:32:140:32:16

I'm wondering how I'm going to make a sauce out of that

0:32:160:32:19

and cook the mussels.

0:32:190:32:20

I don't want to cook the mussels too soon,

0:32:200:32:22

and I don't want to cook the fish too soon.

0:32:220:32:24

It's too late, now.

0:32:240:32:26

I'm going with this.

0:32:260:32:28

OK, I'm going to put those...

0:32:280:32:31

Having never cooked mussels before,

0:32:310:32:33

worried Elaine has made her decision to cook them in the sauce.

0:32:330:32:37

There's no going back now.

0:32:370:32:39

Those are opening up.

0:32:390:32:40

At the other station,

0:32:420:32:43

Marta is taking everything in her stride

0:32:430:32:45

and isn't letting the challenge take over her nerves.

0:32:450:32:48

So, I've made the celeriac before.

0:32:480:32:49

I haven't made the celeriac mash...

0:32:490:32:52

but it's coming together nicely.

0:32:520:32:55

I'm just hoping this sauce is going to be OK to serve.

0:32:550:32:59

Both cooks are at the crucial stage of the competition.

0:33:040:33:07

If the fish isn't cooked to perfection,

0:33:070:33:09

then it could be the end for either Marta or Elaine.

0:33:090:33:11

Just three minutes to go, guys.

0:33:130:33:15

Three minutes left.

0:33:150:33:16

For the second time today,

0:33:160:33:18

Elaine is the first to plate up.

0:33:180:33:20

At the other station, Marta still has her fish cooking in the pan.

0:33:200:33:24

Done! Done.

0:33:280:33:29

-Happy?

-Bit disappointed with my fish, normally when I do it at home,

0:33:290:33:32

the skin's really crispy, and it's not as crispy as I would like.

0:33:320:33:35

The pressure is off for Elaine -

0:33:350:33:37

but with only a few seconds left,

0:33:370:33:39

Marta is desperately trying to plate up her dish.

0:33:390:33:42

That is it! Time is up.

0:33:500:33:53

APPLAUSE Well done. Glad that's over?

0:33:530:33:56

First into the tasting room is Elaine with her pan-fried sea bream,

0:33:560:34:01

topped with steamed mussels,

0:34:010:34:02

celeriac puree and oven-roasted carrots and leeks.

0:34:020:34:06

-Fabulous.

-Thank you.

-Did you enjoy that?

0:34:070:34:09

I did, yeah. I mean, it was obviously very stressful

0:34:090:34:12

and you're thinking on your feet, but it was ingredients that I like,

0:34:120:34:15

so I think that really helps.

0:34:150:34:17

OK, well, let's taste.

0:34:170:34:18

First thing is the fish.

0:34:200:34:23

So, with the fish, I think you know this,

0:34:360:34:38

the skin should be a lot crisper -

0:34:380:34:41

but the actual flesh is cooked really well.

0:34:410:34:45

I think the celeriac mash with the chives needs a touch more seasoning.

0:34:450:34:49

-OK.

-If I was going to make a mash or a puree of some kind...

-Mm-hm.

0:34:490:34:53

..I would want it a bit smoother.

0:34:530:34:55

The mussels are cooked nicely.

0:34:550:34:57

Yes, it's definitely a good attempt.

0:34:570:35:00

-Thank you very much.

-Well done.

0:35:000:35:02

I'm really kicking myself that I didn't crisp up the skin,

0:35:020:35:04

because I can do that.

0:35:040:35:06

I think nerves just got the better of me.

0:35:060:35:08

Pleasant dish, lots of elements to it.

0:35:080:35:10

Definitely. You know, the fish was cooked perfectly.

0:35:100:35:15

The skin has to be crisper.

0:35:150:35:17

I'm not so sure that I've done enough

0:35:170:35:19

to be picked for the competition.

0:35:190:35:21

I think it will be a very close one.

0:35:210:35:23

-I like it.

-Thank you.

0:35:230:35:24

I like the celeriac.

0:35:240:35:25

-Thank you.

-Mm!

0:35:250:35:27

Finally, it's Marta.

0:35:270:35:29

She has also pan-fried her sea bream,

0:35:290:35:31

served on a bed of celeriac puree,

0:35:310:35:33

a side of steamed mussels, a leek salad,

0:35:330:35:35

finished off with a reduced wine and fish stock sauce.

0:35:350:35:38

Hi.

0:35:380:35:40

-Hi.

-How did you find that?

0:35:400:35:42

-Quite challenging....

-Did you?!

-..in the space of time.

0:35:420:35:45

-Yeah.

-Panicked a bit.

-Did you?

-I did.

0:35:450:35:48

-Well, you didn't show it.

-That's good.

0:35:480:35:50

I was just panicking on the inside.

0:35:500:35:52

I think you've done really well.

0:35:520:35:54

-Shall we?

-Thank you.

0:35:540:35:55

The skin of the fish is nice and golden brown.

0:36:120:36:16

The fish itself is slightly overcooked,

0:36:160:36:18

I think you could have cooked it about two, three minutes less.

0:36:180:36:21

-Mm-hm.

-Celeriac puree has got a nice flavour.

0:36:210:36:24

The leek salad actually works really well.

0:36:240:36:27

It lightens the dish, it's quite fresh,

0:36:270:36:29

maybe you could have added a touch more creme fraiche

0:36:290:36:31

-to give it more body...

-Mm.

-..but it's good.

0:36:310:36:33

I felt it looked a bit like a disaster on the plate...

0:36:330:36:36

but, actually, having some quite good comments,

0:36:360:36:39

I'm feeling a bit better now.

0:36:390:36:42

I think the skin on Marta's fish was cooked better than Elaine's,

0:36:420:36:46

but she overcooked the fish, which is not a good thing.

0:36:460:36:50

The leek salad was a nice surprise.

0:36:500:36:54

So overall, I was impressed with what she turned out.

0:36:540:36:57

It's really lovely, well done.

0:36:590:37:01

-Thank you.

-Strong competition!

0:37:010:37:03

Looking forward to Friday,

0:37:040:37:05

do you have an idea of who you might pick to be your partner?

0:37:050:37:09

-I do.

-You are good with these decisions today!

0:37:090:37:13

-You have to be.

-OK, well don't tell us just yet,

0:37:130:37:15

because we're going to see what you make with those ingredients.

0:37:150:37:17

So, let's go.

0:37:170:37:19

So, ladies, you get to relax now and watch Jun at work.

0:37:190:37:23

So, show us what you make with these ingredients.

0:37:230:37:26

So, the first thing we need to do is cook these mussel.

0:37:260:37:29

What's the name of this dish?

0:37:290:37:31

Pan-fried sea bream with mussels and a fennel salad.

0:37:310:37:35

Simple as that.

0:37:350:37:37

So, the shallots. Nice and fine...

0:37:380:37:41

and we're just going to use this to cook the mussels.

0:37:410:37:45

A clove of garlic.

0:37:450:37:46

Add the shallots, the garlic.

0:37:460:37:48

Going to sweat those off.

0:37:500:37:51

Mussels go in.

0:37:520:37:54

Touch of white wine.

0:37:540:37:56

A little bit of fish stock.

0:37:570:37:59

Lid goes on top...

0:37:590:38:00

..and then we're going to dice the carrots, celeriac and the leek.

0:38:030:38:07

You were born in New York, weren't you?

0:38:070:38:10

I was - born in New York, both my parents are Japanese -

0:38:100:38:14

but I grew up in England.

0:38:140:38:17

Always, you know, food, growing up, was a big part of my life,

0:38:170:38:20

and so, I decided I wanted to be a chef.

0:38:200:38:22

And this year you were awarded your first Michelin star.

0:38:220:38:25

Yeah, which was an amazing...

0:38:250:38:28

To be honest with you, it was a complete surprise.

0:38:280:38:30

-Was it?

-Yeah.

-You weren't expecting it at all?

0:38:300:38:32

No, not even remotely.

0:38:320:38:33

Because, when I opened the restaurant,

0:38:330:38:36

that was the last thing I was thinking about.

0:38:360:38:38

OK, so, what are we doing now?

0:38:380:38:39

Let's go back to the food! Sorry.

0:38:390:38:41

So, the mussels, I have just quickly cooked them,

0:38:410:38:44

going to take them out the shell.

0:38:440:38:46

Now, with the vegetables, I'm just gently sweating it off...

0:38:460:38:51

..and then, once they're cooked - I don't want them too soft...

0:38:520:38:56

..I'm going to add the juice from the mussels,

0:38:580:39:00

which has the white wine, the fish stock, onto the vegetables.

0:39:000:39:03

Thank you.

0:39:030:39:05

Added the juice from the mussels to the vegetables

0:39:060:39:09

that we're going to do, we'll just do a light salad.

0:39:090:39:12

Cut it into quarters, and then, nice and fine,

0:39:120:39:16

and that's just going to be a nice fresh salad

0:39:160:39:19

to go on top of the sea bream.

0:39:190:39:21

Olive oil, lemon juice,

0:39:210:39:23

and then we're going to add a touch of seasoning.

0:39:230:39:26

So, with the fish...

0:39:260:39:27

..so, you want to score the fish, just pinch on either side

0:39:300:39:35

and run your knife down the length of the fish.

0:39:350:39:40

It prevents it from curling too much.

0:39:400:39:43

The seasoning goes on.

0:39:430:39:45

It can go straight on like that.

0:39:450:39:47

OK, so if you take a cocktail stick, you inserted into this...

0:39:480:39:53

-Raw fish puts up a resistance to the cocktail stick.

-Yeah.

0:39:530:39:57

As soon as it passes through easily,

0:39:570:39:59

that is the point that it's cooked perfectly.

0:39:590:40:01

Creme fraiche goes in here...

0:40:010:40:02

..and then, underneath, it should start to be super crispy.

0:40:050:40:08

Lovely, wow.

0:40:080:40:10

It's also quite a generous amount of oil in there.

0:40:120:40:15

-Yeah.

-Makes sure that it cooks it nicely, doesn't it?

0:40:150:40:18

Looks delicious.

0:40:200:40:21

-It's ready.

-Mm!

0:40:230:40:25

Gorgeous.

0:40:250:40:27

And then, just finish that with a little bit of fennel salad...

0:40:270:40:31

..and that is it. Wow.

0:40:330:40:35

That annoying piece of carrot.

0:40:360:40:37

That looks amazing.

0:40:390:40:40

Thank you so much.

0:40:420:40:43

Time for you, now, to taste.

0:40:440:40:46

-Very lucky.

-There you go.

0:40:460:40:47

Mm, lovely.

0:40:470:40:49

It looks delicious.

0:40:490:40:50

-Beautiful.

-I was full, but I'm not now.

0:40:500:40:52

What do you think?

0:40:540:40:55

-Mm!

-Gorgeous.

-Absolutely delicious.

0:40:550:40:57

Fantastic.

0:40:570:40:59

Well, it's time now to declare your winner -

0:40:590:41:01

but before we do, let's have a quick recap

0:41:010:41:03

of what our cooks made earlier.

0:41:030:41:05

In round one, Elaine impressed Jun

0:41:050:41:07

with her perfectly cooked duck breast.

0:41:070:41:09

In the second round, the flavours of her red wine sauce were good,

0:41:090:41:11

but it was slightly too sweet,

0:41:110:41:13

and in the final challenge, the skin on her sea bream was too soggy.

0:41:130:41:17

To have food judged by Pierre would just be the icing on the cake.

0:41:170:41:21

Marta's seafood linguini was cooked to perfection in the first round.

0:41:210:41:25

She impressed Jun with her flavoursome red wine sauce...

0:41:250:41:28

and in the final round, her sea bream was a little overcooked.

0:41:280:41:32

If Jun picked me, it would be amazing -

0:41:320:41:34

but I'd say the competition is quite tight, I think.

0:41:340:41:38

Firstly, I'd like to say congratulations to you both.

0:41:380:41:40

It's been a brilliant day, and I hope you've had a good time...

0:41:400:41:43

-Thank you.

-..but, sadly, only one of you can make it through

0:41:430:41:45

to this week's Friday final,

0:41:450:41:47

and Jun has made his mind up - so, it's over to you.

0:41:470:41:50

Congratulations, you both did incredibly well.

0:41:500:41:53

For Friday's final, I'm looking for someone who is organised,

0:41:530:41:58

who has a good knowledge of ingredients, and cooking.

0:41:580:42:02

So that person is...

0:42:020:42:04

-..Elaine.

-Oh, congratulations!

0:42:050:42:07

Thanks a lot.

0:42:070:42:09

I am absolutely over the moon, I'm so delighted.

0:42:090:42:13

I'm really pleased for Elaine,

0:42:130:42:14

because I loved her food, as well, so...

0:42:140:42:16

but, for me, it was a great experience.

0:42:160:42:18

-Team Jun!

-Yay!

0:42:180:42:20

Any last tips for Elaine?

0:42:210:42:22

No, I mean, she's done brilliantly today.

0:42:220:42:25

I definitely think we've got a good chance on Friday.

0:42:250:42:29

Game plan for Friday -

0:42:290:42:30

all I know is that we're going to produce some really delicious food.

0:42:300:42:34

I'm determined to do my absolute best.

0:42:340:42:37

You know, what an honour to be cooking for Pierre, as well.

0:42:370:42:39

Fingers crossed, hope I win!

0:42:390:42:41

Tomorrow on Yes Chef, it's the Friday final.

0:42:410:42:44

The teams go head-to-head to cook for culinary world royalty,

0:42:440:42:47

Pierre Koffmann.

0:42:470:42:48

His veal's raw, he's got to put it in the oven.

0:42:480:42:51

Four chefs,

0:42:510:42:52

four home cooks...

0:42:520:42:54

No more shouting.

0:42:540:42:55

These two are very well-behaved!

0:42:550:42:57

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

0:42:570:43:00

Jun Tanaka puts three home cooks through a series of culinary challenges, including how to make the perfect red wine sauce. Jun will be judged by triple Michelin-starred chef Pierre Koffmann in the final, so his professional pride is at stake. But which home cook will he choose?


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