00:00Hi we're here at the Belfast Cookery School today for the Hafner's Master Cook Final.
00:04So we've got our two finalists, we've got Laura from Banbridge, Jerry from Belfast
00:08and they are going to be cooking up a storm with Hafner sausages
00:10right here at Belfast Cookery School.
00:16So welcome to Belfast Cookery School guys, I am Ian Hunter and we're here for the Hafner's
00:20sausage cook-off. We have Laura here from Banbridge, which I'm just going to give her
00:24cook-off apron and we have Jerry from Belfast. So good luck guys. Thank you very much. Okay, good luck.
00:34Okay Jerry, talk me through your dish today. What inspiration did you get? Why are you
00:38cooking this dish? Okay Ian, so basically there's a wee restaurant in Lisbon we call
00:43French Fillies and they make these really nice chicken wings. Over lockdown they closed down
00:47and I wanted to try and recreate that at home. When I'd seen this competition I was like you
00:51can do that with a sausage. Okay, that sounds fantastic and what that says to me, you loved a
00:56particular dish, you went and found how to make it, how to cook it and you're doing it with a sausage.
01:00Fantastic. Okay Laura, so talk me through what you're cooking today here. I'm going to take the
01:06meat from the sausages and I'm going to make a little Thai pork ball. Okay, so you're taking the
01:09meat from the skin? Yeah and I'm going to cover it in panko and give it a little bit of a Thai twist
01:15and then I'm going to serve it up with some noodles, chilli and honey sauce
01:20just to finish it off with garnish. So where did your inspiration for this dish come from?
01:24My favourite takeaway food would be Thai and I love anything with noodles in it so it just made
01:29sense to kind of bring the flavours together. So your favourite food is sausages and your favourite
01:33is Thai food so you've made a combination of the both together? Definitely, yes. That's amazing,
01:37that's amazing. Really looking forward to trying this. It's very exciting as you're both doing
01:40quite similar Asian things and good luck. Thank you so much, thank you.
01:47Let's have a look at what Gerry's up to over here. It smells amazing. It smells unbelievable. I like
01:51that both these dishes seem to be like elevating the humble Irish sausage here, like you know it's
01:57a good time. So there's jalapeno in this? Jalapeno, yeah. I love a bit of spice to you. Yeah,
02:04definitely. What else is in there? Just a little bit of salt, a tiny sweet bit of pepper because
02:09I don't want to overpower the pork. Sure. So I want the flavour of the pork to stand out whenever
02:13I make these. Well I hope that pans out. See what I've done there. That's a camera joke and a meat
02:21joke. What size do you think the perfect meatball should be? The size where you pop it in your
02:30mouth. You don't have to take a bite from it. Okay. So bite size. Excellent knife skills there,
02:37so we're actually, I didn't realise you're actually cutting them up.
02:41Okay, very good. I'm going to leave these out to the end so whenever I put these over the
02:50noodles and these on top, I'm going to let these stay a wee bit dry so they suck up all the juices
02:56in them so the pork then, I didn't want to like overpower this with peppers or anything because
03:01it's too strong for the pork. Are you also going to be sprinkling scallions,
03:06Gerry, are you? Oh, you've got them, you've got them. Scallions on ice,
03:10have you ever seen that? I look after my scallions.
03:23Oh wow. Whoa, look at this. Oh my.
03:27Hi. Gerry, firstly, do you want to explain what yours is? This is called Korean fried
03:33halfners and what it is, is little crispy sausage bites in a bao bun with a sticky Korean barbecue
03:40sauce garnished with scallions, sesame seeds and homemade pickled red onions. Absolutely stunning.
03:47What about this dish then, Laura? It's Thai panko halfners. Thank you. So I got the halfners and
03:56put in Thai spices and then panko breadcrumbs on it, and then it's finished with a honey
04:01chili and garlic sauce. Who knew what you could do with a sausage today? Yeah. Oh guys,
04:07you're going to be well impressed. A lot is delicious.
04:13It's always about the sausage. I like the way you went with that there.
04:18I can't believe that's a sausage, that is mouth-watering.
04:20Mm-hmm. Well done, Laura.
04:34Who would think that you could make this with sausage meat? Oh mate, the sauce,
04:40the sauce is serious. I knew it smelled nice, but this is absolutely gentler.
04:45Well, well done, sir. Well done, well done, well done, well done. I mean, how do we pick a winner?
04:48Is this ridiculous? I just feel like we're sort of going for different vibes. Yeah, but they're
04:53equally beautiful. Yeah, yeah, yeah. Well, that's another good point. Yep. Okay, guys, so nobody
05:01would have argued if either had won this. Isn't that right, guys? It was honestly, it was that
05:07hard decision that came down to thin margins. Okay, so after breaking everything down,
05:12the three of us, I would have to say that Laura was the winner today. Laura.
05:27Well, congratulations to both of you, because I'm sure both did a fabulous job. Absolutely,
05:31absolutely. Okay, so here's the Hafner sausages, guys. Thank you very much.
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