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- FULL MOVIES ENGLISH SUB
- UPDATE ON THE HOTTEST SHOWS AT THE MOMENT.
-Cooking with the Stars
- UPDATE ON THE HOTTEST SHOWS AT THE MOMENT.
-Cooking with the Stars
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00:00It's family favourites this week. What's yours?
00:02Therefore shepherd's pie.
00:04Nice. Family favourite?
00:06My sister.
00:08So how does your mum do the...?
00:10She puts a lot of cheese on top.
00:12Cooking with the Stars, sponsored by M&S Minced Lamb.
00:22So far so good.
00:24I'm trying, I'm trying.
00:26At this point in the recipe, don't forget to scream.
00:30You've been amazing, Hugh, you really are.
00:32Yeah, it's good fun. Really good fun.
00:36Are you nervous, not gonna lie?
00:38My hand is shaking.
00:40This week is family favourites week.
00:42Hurt me.
00:44It's so mingin'.
00:46Right.
00:48Come on.
00:50I like whisking, I find it therapeutic.
00:52Well, that's my pet heat.
00:54So stressful.
00:56Come on.
00:58Come on.
01:00I really want to get it right.
01:02I think it's burnt.
01:03I can't look.
01:04I'm gonna put it on.
01:05Oh my God, in heavens.
01:07That's how you get a one-way ticket out of this car.
01:09Bechamel, bechamel, bechamel.
01:11I'm actually gonna just toss this one.
01:13It's game over.
01:14Okay.
01:15I'm not gonna make it.
01:16You're right, Elliot.
01:17It's vodka-based.
01:18So, I'll see you later.
01:19I'll check it out.
01:20Yeah.
01:21I'll check it out.
01:22I'll check it out.
01:23I'll check it out.
01:24I'll check it out.
01:25Yeah!
01:26Yeah!
01:27Yeah!
01:28Yeah!
01:29Yeah!
01:30Yeah!
01:31Yeah!
01:32Yeah!
01:33Welcome to Cooking with the Stars, where the ultimate showbiz food fight is well and truly
01:37up and running.
01:38Fortunately, our stars aren't up and running, but that's only because we've bolted the doors
01:42to the kitchen, glued them to their seats, and Emma's got a taser.
01:47Five stars remain in the competition, and tonight, it's all relative as they take to the kitchen
01:53to rustle up some of the nation's best-loved family favourites.
01:56So, it is time for our first battle of the night, and it is perfect for Family Favourites
02:01Week.
02:02It's Ozzy Osbourne's son versus Carol Jackson's daughter versus the mother of all interiors.
02:08Fighting for a place in the semi-final, it's Jack, Natalie and Kelly.
02:11For me, the trick has been staying cool, calm and collected.
02:17Season.
02:18My steak?
02:19I'm checking it every two minutes.
02:20Roast beef is cooked lovely.
02:21There's still a lot of hurdles to jump over before we get to the golden frying pan.
02:26In first place, Jack.
02:29Everyone really wants this, and may the cream rise to the top.
02:33For the win!
02:34We did it!
02:35We did it.
02:36My whole kind of world is centred around my family, but...
02:40My kids are really picky eaters.
02:42It's very rare that I can cook one meal for the whole family to enjoy.
02:46So today, we're going to make a vegetable potato cake, and we're going to do it with
02:50a poached egg, whole grain mustard sauce, and crispy leeks.
02:53For me, this is a family favourite because it ticks all the boxes.
02:57If you start peeling those potatoes, and we're going to get them boiled.
03:00The key with this, you want the potatoes just to be tender.
03:04Can't have any hard bits because no one wants to bite into a potato cake
03:07with some chunky undercooked potatoes.
03:09Next, whole grain mustard sauce.
03:12So the roux is very, very simple, but the most simple things are easy to do wrong.
03:18Just remember, if this is on a high heat, this will burn quickly.
03:22The more milk you add, the harder it is to get the lumps out.
03:24Do you feel confident that you can do this?
03:26There is no room for failure here.
03:29If I want to make it to the semi-finals, I've got to bring the heat in the kitchen.
03:32But not too much eat. Do you want to burn the roux?
03:38I cannot believe that I've made it through.
03:41I can't get the Yorkshire's out.
03:42They're stuck.
03:43Fast food was very fast.
03:44They're burnt. They're burnt. It was tough.
03:46Yeah, we're just carving off the burnt bits.
03:48Shame they're watching.
03:49Just scrape through.
03:52There is no room for mistakes.
03:58Tony Tony!
03:59Oh!
04:00Outstanding!
04:01This week, it's family favourite.
04:04We're going to do a lovely fried chicken with waffles.
04:07I'm doing my own twist on it.
04:09The chickens are going to be super spicy.
04:11The waffles are going to be made with begora batter.
04:13And instead of, like, maple syrup, we're going to use a tamarind glaze.
04:17When he said fried chicken and waffles, I thought,
04:19happy days, this is going to be easy peasy.
04:21But what Tony adds to that dish with flavour, herbs, spices,
04:25you know, there's so much to remember.
04:28We'll put the baking powder in the waffle batter
04:31to give it a bit more lift.
04:32Yes.
04:33Spread it out.
04:34It's a bit rough.
04:35Not a problem.
04:36OK.
04:37And we'll start getting the batter ready for the chicken.
04:39133 grams of vodka.
04:42Why so specific to the 33?
04:44Because of the science.
04:46If she manages to get the batter right,
04:49it's a surefire winner.
04:53The chicken's getting cooked at the last minute, OK?
04:55Yeah.
04:56It's so tasty that it's worth it, but it isn't simple.
05:00This is the best bit.
05:01Pets for this shit.
05:02Can't wait to put this for my kids.
05:05Getting nearer and nearer to the semi-finals.
05:07I'm loving it so much, I just don't want to go home,
05:10so I hope I do one.
05:11I still believe that I'm the fraud in the competition.
05:17Open it up.
05:18Open it up.
05:19Good egg.
05:20Very good egg.
05:21This is a ramen masterclass.
05:24Honestly, I'm amazed.
05:26I'm just not a cook.
05:28And I don't think my nerves are going to stop.
05:30It's hell in the kitchen.
05:32So I'm just going to go with the flow.
05:35Hello.
05:36Yes, well done.
05:38So this cook is family favourites.
05:40So I thought we would do a lovely chicken satay dish
05:43using a lovely peanut sauce, stir-fried rice,
05:45and a little Asian salad.
05:47This week is family favourites,
05:49and my memory of this
05:51is always doing fried rice for my kids.
05:54Now we're going to make the satay sauce.
05:56I'm most concerned about the peanut sauce.
05:59A bit too much went in.
06:05Might take some hot water
06:06so that when you blend it, it's not so...
06:08Big.
06:09Yeah.
06:10Put it in with the beautiful stir-fries.
06:12Oh, my God.
06:13The rice needs to be cooked, allowed to cool.
06:15I'm hoping that that bit will be good
06:18because that is so integral to the recipe.
06:21Beautiful.
06:22Who knows?
06:23Miracles can happen.
06:25Right.
06:31Well, stars, you're about to face a three-way cooking battle.
06:35You've got one hour to prepare your family favourite dishes.
06:38They'll then be judged by the five chefs
06:40who aren't involved in this battle.
06:43The two stars with the most votes from our chefs
06:46goes straight through to next week's semi-final.
06:50The loser will face the cook-off.
06:53Good luck to all three of you.
06:55You have one hour.
06:56Stars, get cooking!
06:58APPLAUSE
06:59My hand is shaking.
07:05This is a really difficult battle
07:07because Kelly is a perfectionist.
07:09Natalie loves cooking.
07:12And Jack, he's on a mission with Elliot.
07:15They are all going for it.
07:17Starting with the potato cake.
07:18I'm getting everything all boiled.
07:20Getting all the vegetables in there.
07:22Pretty nervous, not gonna lie.
07:23Once I get this cooking, because it needs about 15 minutes to boil.
07:26Get everything all soft and nice so I can mash it.
07:28While that's going, I'm gonna get the sauce cracking.
07:32Jack's family favourite is a vegetable potato cake
07:36with perfectly poached egg, crispy fried M&S leeks
07:39and steamed spinach, brought together by a mustard
07:42and parsley bechamel sauce.
07:44To impress the judges with such a classic dish,
07:46he'll need to execute each element flawlessly.
07:50Jack's getting on to making the bechamel sauce.
07:53I just have to melt the butter down.
07:55Bechamel sauce, you need to make sure the roux is cooked out nicely
07:58so you get that nice biscuity flavour
08:00and then we're gonna just slowly add in the milk.
08:02It'd easily go lumpy, couldn't it?
08:03Easily.
08:04Well, that's my pet heat, sorry.
08:05But lucky I'm not judging.
08:07You don't want it claggy, you want it nice and smooth.
08:09But I've never done this on my own, so I'm nervous here.
08:13I told him to keep it on a low heat so it doesn't catch.
08:16Oh, yeah, yeah.
08:17Oh, no.
08:18I think I may have made him too thick.
08:21Right.
08:22Making my pecora waffle mix.
08:25So, Natalie's now moving on to a waffle mixture,
08:27which is based on chickpea flour
08:30and the spacing in there, the onions.
08:32It's all about judging the consistency yourself.
08:36Natalie's onion pecora waffles
08:38will be served with spiced chicken thighs,
08:40taramin glaze and jalapeno creme fraiche.
08:43To impress the judges,
08:45she'll need to master crispy fried chicken
08:47and light and fluffy waffles.
08:52You want it to be like a thick pancake bar.
08:55It looks a little bit too thick at the moment.
08:57There's no point rushing.
08:58I've noticed that over the weeks.
08:59You're gonna forget things or you muck it up.
09:01Oh, waffle time.
09:03I'm not sure if I put baking powder in.
09:06Natalie's having a little flap like her chicken.
09:10If Natalie's forgotten the baking powder in the waffle mix,
09:14it'll be a little bit denser.
09:16I'm gonna see how they are.
09:18I'm gonna chuck a little bit of baking powder
09:20into the mixture that I've got.
09:22If they're ****, I'm gonna put another two on.
09:24We've had a bit of a shocker there.
09:26So Kelly's moving on to the balsamati rice.
09:31Obviously you need to cook that, get that going.
09:33Why do you need to wash it?
09:35Just to get the starch from it.
09:36We don't want it to clump together.
09:38We haven't yet been delivered decent rice
09:41and I am hoping for the first time
09:43that Kelly produces some decent rice to us.
09:46Kelly's recreating her family's favourite.
09:49Egg fried rice served with chicken satay skewers,
09:52smooth peanut sauce and green bean salad with tamarind dressing.
09:56As the centrepiece of the dish,
09:58getting the egg fried rice right is key.
10:04You okay, Kel?
10:05I think it needs more water.
10:07I think it's burnt.
10:10Kelly's worried about the rice.
10:13He says it's caught.
10:14I think this is burning.
10:15Kelly has boiled the water out of it
10:17and Ash is worried she'll burn it.
10:19She needs to add more warm water.
10:21You failed already.
10:23She just needs to give it a stir.
10:25She's stressed, yeah.
10:26She's stressed, yeah.
10:27She's stressed now.
10:28God.
10:29It's so stressful.
10:35My mum loves this, Anya.
10:37What does your mum love?
10:38To criticise.
10:39Oh, yeah.
10:41Cooking with the Stars, sponsored by M&S Diced White Onions.
10:45My mum loves this, Anya.
10:47What does your mum love?
10:48To criticise.
10:49Oh, yeah.
10:51Cooking with the Stars, sponsored by M&S Diced White Onions.
10:59Welcome back to Cooking with the Stars,
11:01where it's Jack versus Natalie versus Kelly.
11:03They are cooking family favourites,
11:05but currently Kelly is struggling
11:07with one of her dish's key components, the rice.
11:11I think it's burnt.
11:17Kelly's a perfectionist.
11:18If she knows she's done something wrong,
11:19she's going to run and start again.
11:20Yeah, she's going to run and start again.
11:21Yeah.
11:22Where's my rice?
11:23So Kelly's made the decision to restart her rice,
11:25which I think is a good idea.
11:26The biggest challenge is making sure she turns down the rice.
11:29She cannot afford to have a second time burning the rice.
11:33Just keeping a good eye on it.
11:35Okay, Stars, 30 minutes now, 30 minutes.
11:37Come on, guys.
11:38Come on, Jack.
11:39Come on.
11:40Jack's got the potato cake mix on already,
11:41so it's diced potatoes, carrots, celery in a pan.
11:44You boil it together so all the flavour stays in,
11:46but the key is if he undercooks potatoes,
11:48then we've got a tough mix.
11:49Oh, yeah, yeah, yeah.
11:50It's game over.
11:51Got to get these potatoes right,
11:53because, you know,
11:54you don't give Poppy a potato that isn't anything but perfect.
11:58That's how you get a one-way ticket out of this comp.
12:00Jack!
12:01Yes!
12:02This is all looking wonderful.
12:03Why, thank you, thank you.
12:04Are you enjoying it so far?
12:05I'm just nervous about this one,
12:06because I really want to get it right.
12:08What's the trickiest part of it?
12:09The texture of the potato cake.
12:10What texture does it have to be?
12:12Crispy on the outside,
12:13but just warm and gushy on the inside.
12:16Warm and gushy on the inside.
12:18Sounds like somebody I used to know.
12:20Yeah.
12:21Didn't I just describe one of your exes?
12:23A lot of them, actually.
12:25But enjoy, enjoy.
12:26We can't wait to see it.
12:27All right.
12:28Keep going, Jack.
12:29I don't have a huge amount of time,
12:30so I've got to be quick.
12:31Now time to mash them.
12:33I'm worried that you've undercooked the potatoes,
12:35because that was quick.
12:38OK.
12:39On to the batter for the chicken.
12:42It should be like a thick double cream.
12:46So the batter and the chicken stick together.
12:49We're moving on to the liquid to go into the batter.
12:52And it's vodka-based.
12:54So I'll see you later.
12:56Check it.
12:57We're using high alcohol vodka so it burns off,
13:01but it doesn't activate the gluten,
13:03so it stays really crispy.
13:04I have to start frying ASAP,
13:06because otherwise this chicken ain't going to be cooked.
13:08And I'll be going home.
13:11So I'm going to crack on.
13:15Right.
13:16That's the nuts.
13:17Kelly's making the satay sauce.
13:19Peanuts are the base of this,
13:20some warm oil, some water,
13:22then there's some spices.
13:25It's a bit thick.
13:26So what's happened?
13:27They look like there's just a bit too many peanuts in there,
13:29and that's ground and it's got a bit thick.
13:31Could it split?
13:32It could split, which is why a bit of water is a good idea.
13:35A bit of warm water.
13:36Which is what she's doing.
13:37I'm definitely going into the cooker for sure.
13:40You've got ten minutes left, Stars.
13:42Come on, guys.
13:43Well done, guys.
13:44I'm getting my marinated chicken,
13:46chucking it into the batter.
13:48It needs to cover the chicken fully,
13:50because you want it as crispy as possible.
13:52She's only just putting her chicken in.
13:54Right, that's that.
13:56Kelly, she made the right decision to cook the rice again.
13:59I miss pulling the rice.
14:01So lovely.
14:02For classic fried rice,
14:04you need cold rice.
14:05That starch has had time to completely pull down.
14:07Good point.
14:08And it creates almost like a shell,
14:10that when you put it in the pan with oil,
14:11it fries and crisps up.
14:13Three eggs.
14:15So stressful.
14:17No, I'm actually going to just toss this poached egg,
14:19because it broke.
14:20Come on, Jack, you can do it!
14:23This is tense.
14:24You all right, Elliot?
14:26Oh!
14:27Oh!
14:28Oh!
14:29Oh!
14:30What's going on?
14:31Just throwing eggs around.
14:32Trying to sabotage me.
14:33Me?
14:34Right, we're plating up the fluffers.
14:35Just really hoping there isn't enough.
14:37Two minutes left now, Stars.
14:39Oh!
14:40Come on, come on!
14:41Two minutes.
14:42Come on!
14:43Oh, boy.
14:44Ooh.
14:45I'm hoping that this is cooked.
14:47Getting down to the wire.
14:48Final touches.
14:50Remember, Stars,
14:51if it ain't on the plate...
14:53It don't get ate!
14:5540 seconds.
14:5640 seconds.
14:57Come on, guys.
14:58Come on!
14:59Oh, I'm shaking.
15:00That's just one of Kelly's paint brushes.
15:01She can't help herself.
15:02She's a decorator.
15:03I just hope the chicken is cooked.
15:05Come on, get out.
15:06Come on, get it on the plate.
15:07Come on, Natalie!
15:08I'm so nervous.
15:09Oh, my God!
15:10Ten!
15:11Nine!
15:12Eight!
15:13Seven!
15:14Come on, guys!
15:15Jack!
15:16Well done.
15:17Four!
15:18Three!
15:19Two!
15:20One!
15:25Well done.
15:26Look at that.
15:27That looks amazing.
15:28Jack has served up a family favourite of vegetable potato cake with poached egg, steamed spinach,
15:35crispy leeks, and a mustard and parsley bechamel sauce.
15:38We're in the quarter-finals right now.
15:40Competition's tough.
15:41I'm nervous about the sauce, because that's what brings this all together.
15:45Kelly's made her family's favourite egg fried rice, chicken satay skewers with peanut sauce,
15:51and green bean salad.
15:53But has she cooked her rice well enough to impress the judges?
15:57I knew this recipe really well, but I don't know what it was.
16:00The minute the rice started to burn, it's amazing how that can unnerve you.
16:05And that kind of threw me a little bit.
16:07Natalie's hoping to wow the judges with her version of Tony's fried chicken thighs,
16:12with onion pecora waffles, tamarind glaze, and jalapeno creme fraiche.
16:17That cook was the most stressful yet.
16:19I just really hope the chicken is cooked and the waffles cooked.
16:23You know, all you can do now is hope that the chefs like it.
16:29Okay, chefs, in front of you is Jack's vegetable potato cake with a poached egg and mustard and parsley sauce.
16:42Let's go.
16:45Poppy, what did you think?
16:46I think it's a stunning-looking plate of food, and the poached eggs were perfect.
16:51The potato and veg cake itself, I thought, had a really nice balance of seasoning,
16:56but there are just a couple of tiny lumps of raw potato in it.
17:01But overall, very Moorish. I want to go back to it.
17:04Okay.
17:05Jack.
17:06Jack.
17:07I really liked that. I thought the sauce was delicious, the poached egg was delicious,
17:11the cake was a little thick. Other than that, it was really good.
17:14Okay.
17:15Next, we've got Natalie's spicy fried chicken and pecora waffles.
17:20I didn't like the waffle. I found it dry. It didn't taste of anything. It just was not very nice in the mouth.
17:38Whereas the chicken was actually delicious. Any family would adore that. So there were some really great elements in there.
17:47Poppy.
17:48There are a couple of technical things that I think have gone wrong here.
17:52The waffle seems to be quite dense. It's chewy in a way.
17:56The chicken is cooked beautifully, but I think some of the batter hasn't stuck all the way around,
18:01so some of the chicken on top is a little bit dry.
18:04But the flavours are all there, and I did feel like I was going to have to pay for this at the end.
18:10And finally, we have got Kelly's chicken skewers with peanut satay sauce and egg fried rice.
18:16April.
18:17Kelly, I've just come from the land of satay, and unfortunately this hasn't delivered in terms of those spicy flavours and that strong peanut taste.
18:31But the skewers have been cooked perfectly, and for that you should be very proud.
18:36Shalina?
18:37Kelly, it's very difficult to make a stir-fried rice in an hour using hot rice, because as we know, we need to let that cool down.
18:43Having said that, the tastes are there, you've got all the textural elements I'm looking for.
18:47So, well done.
18:49OK, chefs, it's now time to vote.
18:52Don't forget, though, you are voting for your favourite dish and the star you want to see stay in the competition.
18:59Two of them will go straight through to the semi-final.
19:03The star with the fewest votes will face the cook-off and could be eliminated at the end of the show.
19:12April, we'll come to you first. Which dish did you prefer?
19:15You all put your heart onto your plate, but the plate that I have chosen delivered skewers that I would eat again, and for that reason I have chosen Kelly.
19:23Oh, thank you.
19:24Shalina, which dish are you going for?
19:26None of the dishes were perfect, so I'm going to go with what I think delivered on most flavour, and so for me, that's Nat's.
19:36Jack, which dish are you voting for?
19:38For me, the dish that I liked the most was Jack.
19:43Wow, OK.
19:46It's one vote each.
19:48Penalty shootout.
19:49Poppy, which family favourite dish impressed you the most?
19:55The one that made me feel the bougiest was my favourite, and that's Natalie's.
20:02So, Jack and Kelly, you both need this vote in order to go through to next week's competition.
20:09Rosemary, it all rests with you.
20:14Who gets your vote?
20:20I'm going with Jack.
20:22Congratulations, Jack and Natalie.
20:24You are through to next week.
20:26Yes.
20:27Oh, my God.
20:31Kelly, commiserations, you will be going into the cook-off.
20:33How do you feel about that?
20:35I cannot wait.
20:36Oh!
20:37Yay!
20:38That's the step!
20:41Yay!
20:43Well, after the break, two more stars battle it out for their place in the semi-final.
20:47It's Man City FC versus Capital FM.
20:50Shaun Wright Phillips versus Jordan North.
20:52Don't go anywhere.
20:53APPLAUSE
20:54Chicken, chocolate and Merlot.
20:55Who thought things so different could work so well together?
20:56Like us, really.
20:57Well, yeah, except they work well together.
20:58No, but they work well together.
20:59Cooking with the Stars.
21:00Brought to you by M&S Chicken Drumsticks.
21:02Chicken, chocolate and Merlot.
21:03Who thought things so different could work so well together?
21:04Like us, really.
21:05Well, yeah, except they work well together.
21:06No, but they work well together.
21:07Cooking with the Stars.
21:08Brought to you by M&S Chicken Drumsticks.
21:09Chicken, chocolate and Merlot.
21:10Who thought things so different could work so well together?
21:12By us, really.
21:13Well, yeah, except they work well together.
21:15Cooking with the Stars.
21:16Brought to you by M&S Chicken Drumsticks.
21:23CHEERING AND APPLAUSE
21:25Welcome back to Cooking with the Stars, where...
21:27This week is Family Favourites week
21:29and we are all set for our second battle of the night.
21:31of the night. It is Shaun Wright Phillips versus Jordan North.
21:33Let's see how they've been preparing.
21:37Last week was more than tough.
21:40Hopefully, we're going to have a fire.
21:42Nope. That ain't working, is it?
21:44There are a few issues.
21:46I managed to scrape through.
21:50Hopefully, I don't have to go through that again,
21:53because you have to dig really deep.
21:55Hey! Hey, what's up there?
21:57Round three. Yes. Go.
21:58So, this week's theme is family favourite.
22:01Food's something that always brings people together,
22:03especially in my family.
22:05This week's dish is complicated.
22:08So, today, we're going to be making some tostadas.
22:11We're going to make a Scotch bonnet sauce,
22:13an avocado mousse,
22:15deep-fried cod goujons with a pico de go.
22:19There is a lot that can go wrong, as always.
22:22You're telling me.
22:24The saving grace of this entire dish is a tostada.
22:26If he does not get that right, everything fails.
22:29We're just going to go ahead and fry the tostadas,
22:31and we're going to basically press it in together
22:33so it keeps that lovely shell shape.
22:35The worrying part is you can't leave them,
22:38and I feel like that will eat up a lot of the time on the clock.
22:41I know he's a champ on the pitch,
22:43but my friend is slow in the kitchen.
22:47There is a lot happening.
22:48We've got our avocado. We've got the pico de gallo.
22:50We've got our jam. He needs to get quicker.
22:53The last thing to do is the cod. Load it all in, fry it in one go.
22:56I really need Sean to make sure the fish goujons are cooked perfectly.
23:00And there you go.
23:03I can work with that. That is good.
23:05If I nail it and I beat the clock as well,
23:08I don't see any reason why I shouldn't be in the next round.
23:11The last round was pretty intense.
23:16If you look after your batter, you'd better look after you.
23:21But genuinely surprised and shocked, I got through.
23:23Jordan.
23:24Oh, nice one. Cheers, guys.
23:26This week, it's going to be stepping up level
23:30because he's the best of the cooks now.
23:32The apple of my eye.
23:35Well done for getting through to the next round.
23:38We did it.
23:40Hoping today that Rosemary can teach me something
23:42that can be a new family favourite that I can make for my mum and dad.
23:45You're going to be making a Mount Gaston Prawn Macaroni.
23:49Oh, like macaroni cheese?
23:51Yeah. Oh, I love macaroni.
23:53Yes.
23:54And we're going to serve that with some garlic flatbread and salsa.
23:57First thing you've got to do is the bread.
23:59Two level teaspoons of bicarb.
24:03If you put too much in, what happens is you can taste the bicarb.
24:06Oh, OK.
24:07So you need to make it just right.
24:08First time making bread since school.
24:10It looks easy, but it was a lot tougher than I thought.
24:12Bring it together.
24:13Like that. That's perfect.
24:15Right, bechamel.
24:16Make it into a thick root now.
24:18Making the bechamel was his best thing.
24:21As long as he cooks that flour off a little bit.
24:23Really mix it well.
24:24Oh, that looks so good.
24:26Is that enough?
24:27No, more.
24:28It's so important that he's got enough sauce with the macaroni.
24:32You need to have it saucy.
24:33The sauce is definitely the hardest part in getting the stock in
24:36and just keeping an eye on all the pans whilst doing everything else.
24:39Yeah, perfect. Go for it.
24:41That's very saucy. Like you.
24:43Saucy!
24:45The bechamel is difficult to do, but I hope he's going to pull it off.
24:49Do a little dance.
24:50Do a little dance.
24:51Do a little dance, come on.
24:52Make a little love.
24:53Yes, we love it.
24:54If we get this right, I think everyone will fall in love with this.
24:57Right, you clean up and I'll get off.
24:59I'm joking, chef.
25:01APPLAUSE
25:02Well, stars, you'll have one hour to prepare your dishes.
25:10Remember, strike your golden frying pan at any time
25:13and your mentor can help you for two whole minutes.
25:16Mm-hm.
25:17No longer.
25:18Right, good luck, stars.
25:19Get cooking.
25:20Here we go.
25:21CHEERING AND APPLAUSE
25:23Get out.
25:27I'm dreading this bit.
25:29I've got to devein prawns.
25:31Jordan North.
25:32Jordan North.
25:33You've done that on a celeb.
25:34Yeah.
25:35You've had to eat everything.
25:36You're gagging over deveining a prawn.
25:38It's so minging.
25:40I've got to get a pinch of that out.
25:42I have given Sean a million things to do in this time.
25:45Yes.
25:46He needs to make the tostadas straight away.
25:47So he's making the flour next.
25:49Oh, I'm nearly there already, I think.
25:50Sean's family favourite is fish tostadas topped with crispy cod goujons, pico de gallo, avocado mousse and chilli sauce.
25:59The success of this dish lies with the tostadas, which must be crispy and golden, as well as flat enough for the other elements to sit on.
26:10Too sticky.
26:11If you go to press it and it's sticky, all that's going to happen is it's going to ooze out.
26:16So now I'm just trying to improvise on it and try and dry it out a little bit.
26:21Sean is so composed.
26:23Straight after making the tostadas and getting them pressed down, he will need to go and put them in the fryer and get them cooked.
26:29He needs to make sure that the oil is boiling and make sure that they are cooked all the way through.
26:34Okay.
26:35Oh, I don't feel like this is hot enough.
26:39This is the only time that Burnley could actually beat Man City, because they usually batter us.
26:44So hopefully once I can do it for Burnley.
26:47That'll do.
26:48Self raising flour in there for my flatbreads.
26:51They're both doing their bread and this is crucial.
26:53He's got to get that really mixed and sort of kneaded.
26:56250 grams of sour cream.
26:59Jordan's garlic flatbread will accompany a Madagascan king prawn macaroni cheese served alongside a spicy salsa.
27:07To impress the judges, the mac and cheese must be smothered with a deluxe bechamel sauce to complement the lightly toasted flatbread.
27:15Two level teaspoons of bicarb.
27:19You're going to need it to look smooth and that's really important.
27:22Right.
27:23If it's a bit dry, he may have to add water.
27:26It's not sticking though.
27:28To make your own dough.
27:29That is quite tricky.
27:31There's a lot to do.
27:32I'm going to leave that otherwise I'll end up playing with it too much.
27:35We're head to head on bread.
27:37How are you getting on, Sean?
27:38I'm still alive.
27:39Which is a polite way of saying, don't talk to me now.
27:43OK stars, 30 minutes left on your marine cuisine.
27:47I hope it's going swimmingly.
27:49Come on, Sean.
27:50It's really starting to get under my skin because it's not doing what it's supposed to do.
27:54He's spent so long on this toss letters.
27:56Yes.
27:57They may well be chewy but we definitely don't want that.
27:59I need to find a way to speed this up.
28:01Sean has spent a lot of time getting his to stardust, right?
28:06It's just hard, it's the most hardest.
28:08I hate to do it.
28:09Right, yeah.
28:10Come round with that.
28:11Once those are cooked, he needs to go and get the hot goujon seasoned properly, breaded
28:15properly.
28:16Caprica.
28:17Ready to go in the fryer at the end.
28:18Time's gone way quicker than we all expected.
28:20I've never used my left hand this much before in my life.
28:23I'm making my bechamel sauce.
28:25Melt the butter and add the flour to a roux.
28:27Here we go.
28:28The sauce has got to be a lovely thickness so it holds onto the macaronis.
28:33It's just stirring it until 30 seconds.
28:36How much flour do you put into a roux?
28:38You're 50-50.
28:39Probably in three days.
28:40If you wouldn't just wipe all your flour and it won't be lumpy.
28:43It won't be able to cook it out and it'll be a bit lumpy.
28:46It doesn't seem right.
28:47How long have we got left?
28:4815 minutes left on your fish.
28:51So I hope you haven't made a rod for your own back.
28:54I just need a rod for fishing.
28:56Yeah, I'm starting to feel the pressure a bit now.
28:58I feel like this time has gone.
29:00I haven't even done the other stuff for a while.
29:03All Sean has done is made the tostadas and breadcrumbed the fish.
29:06Yes.
29:07We have so much to do.
29:08I'm not going to make it.
29:09Wait, you know what?
29:10Dong him.
29:11Dong him.
29:12Oh, Sean's gone.
29:13Tactical.
29:14Tactical.
29:15Huh?
29:16What part are you doing?
29:17I'll do the corn.
29:18You start the pico de gallo, yeah?
29:19Oh, sugar.
29:20I'm worried about this.
29:21I'm going to gong.
29:22Oh, I've turned it off.
29:25What now?
29:26Jordan's gonged.
29:27Oh, it's like a percussion workshop.
29:29Bechamel, bechamel, bechamel.
29:30Yes, OK.
29:31The oven's gone off.
29:32The oven's gone off.
29:33I'm worried about the bechamel.
29:34You want the cream?
29:35Yes, please.
29:36Give me the cream.
29:37Come on, get this off.
29:38Come on, that's off.
29:39That's off.
29:40Drain it.
29:41No, it's off.
29:42The pan's off.
29:43For the bechamel?
29:44Yeah.
29:45How do you get this smooth?
29:47Onions in this bowl, right?
29:48Yeah, onions in the bowl.
29:49Two tomatoes, you said, right?
29:50Yeah, two tomatoes.
29:51That's good.
29:52OK, so I'm just getting the fish in the basket.
29:54Sean and Shalina are literally just sliding through it.
29:58And she's got him back on track.
30:00Peas on one side, carnage on the other.
30:02Smooth, please.
30:03Spoon.
30:04No, just give me a spoon.
30:06There you go.
30:08And the pinot's cut them as small as possible, right?
30:11Yeah.
30:12Shalina, time's up.
30:13OK, done.
30:14Talk to me.
30:15What are you leaving me with?
30:16Don't forget the fish.
30:17Just keep an eye on that, OK?
30:18All right, well done.
30:19OK, and then have you put the stock in?
30:20I put the stock in.
30:21That stock?
30:22Yes, I put it in.
30:23Do you need any more?
30:24No, no, no.
30:25We've got to get this in the oven now.
30:26Rosemary out.
30:27Rosemary out.
30:28Rosemary out.
30:29Rosemary!
30:30Get out of the kitchen.
30:31You haven't got time to cut those.
30:32You've got to get out.
30:34Rosemary, you've got to get out.
30:35Get out of the pan.
30:36Get out of the pan.
30:37Get out of the pan.
30:38Get out of the kitchen right now.
30:39You've got to get out of the pan.
30:40I need to get this in.
30:41Where's my pan?
30:42There it is.
30:43All right.
30:44Oh, God.
30:45Get that in.
30:46What's he doing?
30:47What?
30:48He didn't put enough sauce in.
30:49Get these prawns in.
30:50He didn't put enough sauce in.
30:51If it's a bit dry, you'll lose points for that.
30:52I know.
30:53How are the prawns going?
30:54The prawns are cooked.
30:55Look at that.
30:56The sauce is exactly how I wanted it.
30:57I can't.
30:58I can't look.
30:59He's got no prawn on top.
31:00I'm going to put it on.
31:01Just chill.
31:02It's fine.
31:03Hey, hey, hey, hey.
31:04You're hot.
31:05You're hot.
31:06You're hot.
31:07OK.
31:08That's good.
31:09I'm going to put it on.
31:10Just chill.
31:11It's fine.
31:12Hey, hey, hey.
31:13You're hot.
31:14You're hot.
31:16OK.
31:17That's good.
31:18Five minutes, stars.
31:19Five minutes.
31:20Oh, my God, in heavens.
31:23So Sean has now put the cod into the fryer.
31:25The issue is he didn't put a timer on.
31:27Fish, as we know, can overcook very, very quickly.
31:29And when he's doing one task, he finds it difficult to multitask.
31:32I hope he remembers that fish is still in there.
31:35Jordan, he's got to roll the bread up, then he's got to breathe into the dry pan
31:39and then finish it in the oven.
31:41They've actually puffed up.
31:42Usually you put a bit of baking powder in, but has he put too much?
31:46There you go.
31:47Yeah.
31:48Quite happy with that.
31:49Come on, Sean.
31:50Get down.
31:51Sean needs to really think about presentation.
31:53We've got about seven elements to go on the paper.
31:55OK.
31:56Get that in.
31:57Meary garlic butter.
31:58I don't know whether he's done enough.
32:00Jordan, you've got to hurry up.
32:01I love Jordan, but watching him cook is so chaotic.
32:05Come on, Jordan.
32:0690 seconds.
32:07Come on!
32:08Yes, yes, yes!
32:10Woo-hoo!
32:11It isn't gone as flat as I was hoped it would be.
32:14I can't see a cord.
32:15They'll be overcooked.
32:16Really racing against the clock.
32:18I've got to get the fish out.
32:19Why is he playing with it?
32:24I'm trying to just make sure I actually get the fish out there.
32:29Hopefully they're cooked.
32:30Let's put it on the plate.
32:31Put it on the plate, Jordan.
32:32Yeah, I reckon I could have had a couple more onions in there, to be honest with you.
32:36Jordan, get it on the pass now.
32:37Don't drop it!
32:3810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
32:51Sean has cooked his family favourite.
32:56Fish tostadas topped with crispy goujons made with M&S cod, pico de gallo, avocado mousse and chilli sauce.
33:03The tostadas were difficult to kind of press down because it kept moving around.
33:07And that basically ate up a lot of the time.
33:10And then after that, I had to speed through the cod.
33:12Where did the time go?
33:14Jordan has served his Madagascan king prawn mac and cheese with garlic flatbread and a spicy seltzer.
33:20But what will the judges make of his dish?
33:22That was tough.
33:23I'm worried I've not put enough bechamel sauce on.
33:26So I'm worried it's going to be a bit dry.
33:30Chefs, your first dish is Sean's fish tostadas with pico de gallo and avocado mousse.
33:36OK, Chefs, shall we find out what you think?
33:42Michael.
33:43Sean, congratulations.
33:45To put out a plate of food like that, you can really see you're on your game.
33:49Beautifully cooked piece of fish, lovely tacos, but I wanted more of that salsa, more of the avocado, more indulgence if you like.
33:56Yeah.
33:57Tony.
33:58Sean.
33:59Great bit of food there.
34:01The fish perfectly cooked.
34:03Great crisp on that.
34:05The tuscada's a little bit tough.
34:07Yeah.
34:08But great effort.
34:09Well, next up, we've got Jordan's king prawn mac and cheese with spicy salsa and garlic flatbread.
34:18I can't watch.
34:21Well, chefs, it's time for you to tell us what you think.
34:24Let's start with Jack.
34:26Jordan, I'll start with the mac and cheese.
34:28It's delicious.
34:29I love it.
34:30But the one thing I'd say is that the liquid gets evaporated by the macaroni and I would like it a little bit wetter.
34:36It's nitpicking because it tastes delicious.
34:39Your bread is cooked well.
34:41It's hard to make a bread in that much time.
34:43The baking agent, you can taste a little bit in the background, but I still think you've done a really, really good job.
34:47You should be very proud.
34:49April.
34:50Jordan, unfortunately for me, this mac and cheese, there's not enough sauce at all.
34:55I'm not getting those beautiful shellfish notes, those flavours.
34:58It has the colour, but it's not delivering on the palate for me.
35:01The bread, I didn't taste the garlic and I didn't enjoy mine, I'm afraid.
35:07So, chefs, either Sean or Jordan will have to face Kelly Hoppen in tonight's cook-off.
35:13But who is getting your vote to stay in the competition?
35:18April, we'll come to you first.
35:19There is one dish that I would like more of everything.
35:23For that reason, I have chosen Sean.
35:27Elliot.
35:28On this occasion, I'm going with Sean.
35:33Tony.
35:34The dish I want you to keep going back, but it's Sean.
35:38It all comes down to the next vote.
35:40Jack, if you vote for Sean, then Jordan is heading to the cook-off.
35:46And Sean is going through to next week's semi-final.
35:49Jack.
35:50Well done both of you.
35:51For me.
35:56It's Sean.
35:58Well done, Sean.
35:59So, four votes for Sean, which means you're the winner and you're going straight through to next week's semi-final.
36:11Congratulations.
36:13You're going from strength to strength, aren't you?
36:14Trying to.
36:16Commiserations, Jordan.
36:17Of course, you are now going to have to try and save yourself in the cook-off.
36:19Rosemary, what advice have you got for Jordan?
36:22Well, just follow the recipe.
36:24Great, great.
36:25I can see why you did so well, Jordan, with advice like that.
36:28Remember that.
36:29OK, well, after the break, Jordan and Kayleigh will have to attempt a recipe they've never seen before in the cook-off.
36:34It will then be judged blind by all eight chefs, so their own mentor could help send them home.
36:40It will not be happy families for someone. Don't go away.
36:44APPLAUSE
36:48It's family favourites this week. What's yours?
36:50Therefore shepherd's pie.
36:51Nice. Family favourite?
36:53My sister.
36:55Cooking with the Stars, sponsored by M&S Minced Lamb.
36:58It's family favourites this week. What's yours?
37:00Therefore shepherd's pie.
37:01Nice. Family favourite?
37:02My sister.
37:03Cooking with the Stars, sponsored by M&S Minced Lamb.
37:12Welcome back to Cooking with the Stars.
37:14Earlier, Jordan and Kayleigh didn't do quite enough to impress our judges with their family favourite dishes,
37:20so they'll now face each other in the cook-off for the last place in next week's semi-final.
37:26As you know, you'll be attempting a recipe you've never seen before.
37:30The dish you'll be making is...
37:35Fully loaded cheesecake waffle cones.
37:41Fully loaded cheesecake waffle cones.
37:44A cheesecake filling, raspberry ripple and beautiful honeycomb.
37:47This is a really technical challenge.
37:50First up, the waffle cone batter.
37:52The batter mix must be completely smooth.
37:56Spread it when you close the lid, so that you get a lovely consistent size and colouring.
38:02Then it comes to the shaping. You have to work whilst it's hot, because if you wait for it to cool down, it will snap.
38:07Next, you dip your cones into white chocolate and then hundreds and thousands.
38:12It's now on to the cheesecake filling.
38:16Cream cheese, lemon juice and double cream.
38:19Too much mixing and it will split.
38:21Then comes the ripple.
38:22Don't whisk it in, fold it in.
38:26Now for the honeycomb.
38:28The honeycomb needs to reach 160 degrees exactly.
38:32We're looking for beautiful presentation and a smooth swell.
38:36Shards of honeycomb and a final drizzle of raspberry.
38:40Everything here relies on precision, confidence and speed.
38:44One bad swell, one brittle cone and it's game over.
38:52Jordan and Kelly, you have 50 minutes to prepare your cheesecake waffle cones.
38:58All eight chefs will judge the challenge.
39:00We've sent them to the blind judging room already, so they don't know who has cooked which dish.
39:05This does mean, though, as you know, that your own chef may end up helping in sending you home.
39:11Good luck to both of you.
39:12Stars, get cooking!
39:19Starting the waffle batter now.
39:22So I've just put my egg whites, melted butter and the rest of the flour.
39:25I like whisking, I find it quite therapeutic.
39:28We're looking for that perfect waffle.
39:30It's really important that they make the waffle mixture super smooth.
39:33Does that look smooth to you?
39:34I always remember, leave a trail.
39:37That's quite a long trail.
39:39OK, here we go.
39:42I can't believe I'm this stressed over a waffle.
39:45I mean, I talk a lot of waffle, but now I'm making them.
39:48Do you think Jordan's more calm?
39:50He always looks erratic, but then he does pull it off in the end.
39:54Oh, a bit longer.
39:57Oh, hello, this is a crucial moment.
40:00Yay!
40:01Oh, yes, Kelly.
40:02Amazing!
40:05All right, all right, I'm happy with that.
40:08So, pop that on there.
40:10Have you made these before?
40:11No, my love.
40:12I'll go to the ice cream van.
40:13Yeah.
40:14I'm happy with this one.
40:15I just hope it stays in shape.
40:17So, we're looking for three identical cones, wonderful colouring on each of them.
40:22Come on, come on.
40:23Consistency is key.
40:25Oh, no.
40:26You all right over there, Jordan?
40:27Yeah, surviving.
40:29Come on, my little egg.
40:30I'm like a mother hen.
40:32Oh, she's burnt.
40:33I knew it.
40:34Looks like me after a tan.
40:36Yeah.
40:37Right, now I'm going to dip the ends.
40:40White chocolate.
40:41That's not cooked enough, I don't think.
40:44It looks like Jordan's doing different, different flavoured cones.
40:48This one looks like it's chocolate one, vanilla.
40:52Strawberry?
40:54Get this in there.
40:56I want to try one of them.
40:58All right, that's done.
41:0020 minutes left, Stars.
41:02Go on, Kel.
41:03We're going for the filling now.
41:05200 grams of full fat cheese.
41:07This is where I've got a win now.
41:09Come on.
41:11Double cream's got to go in next.
41:13If the Stars underwhip the cheesecake mix, it'll be loose and it'll be runny and it'll make the waffle cone soggy.
41:19It's quite thick.
41:21If it's overwhipped, it will split.
41:24I think I've done something wrong.
41:26Lemon juice.
41:27Right, here we go.
41:31Is that enough? A bit more.
41:33Do you know what? You can never have enough.
41:35If you add too much lemon, it'll be far too acidic and just unpleasant to eat.
41:41Oh, no.
41:42I messed that up.
41:43It's a bit lemony.
41:45Just might put a tad of sugar in.
41:47Well done, Jordan.
41:48Keep going, Bob.
41:49Well done, darling.
41:51Ten minutes left, Stars.
41:52Come on, guys.
41:53Well done.
41:54Go on, Jordan.
41:55Right, what am I doing next?
41:57Make the honeycomb.
41:58That's the sugar's going in.
42:00Two tablespoons.
42:02The golden syrup.
42:04This is scary, this bit.
42:06Set over low heat, swirling the pan occasionally until the sugar is dissolved.
42:11Come on, honeycomb.
42:13It's not dissolving.
42:14If the Stars over whip, the honeycomb mixture will just go flat and you'll just end up with a hard caramel.
42:20Looks too powdery.
42:21It's very stressful.
42:23It's looking honeycomb, eh?
42:24Right, that's saying 160.
42:26It's coming up.
42:27And then this is the big bit now.
42:31Bicarbonate.
42:32That looks pretty good.
42:33Go on, George.
42:34You're absolutely smashing it.
42:36Thanks, guys.
42:38I can't get the honeycomb to work.
42:41Five minutes, Stars.
42:43All right, all right, all right.
42:45I think I'm just going to leave it and start filling my thing.
42:49This needs to go in a piping bag now.
42:51Where's my scissors?
42:52I need them.
42:53Oh, they're here, they're here.
42:55Sorry, this is the cheesecake.
42:57Can you believe I made cheesecake?
43:0090 seconds.
43:04I couldn't get the honeycombs to work, so I'm just going to not put it on.
43:09Let me just double check.
43:11Do you know what?
43:13I actually think I can do it.
43:15Oh, go on, Kelly.
43:16Yes, Kelly.
43:17Ten.
43:18Nine.
43:19Eight.
43:20Seven.
43:21Six.
43:22Five.
43:23Four.
43:24Three.
43:25Seven.
43:26Come on, Jordan.
43:28Come on, darling.
43:30Brilliant.
43:34I am quite proud of myself, actually.
43:36That was a lot of pressure, and I managed to do it.
43:39I really want to get through, so I'm hoping I can win on the taste.
43:43I think it looks good.
43:44I think the cone is fine.
43:46The only thing was the honey cone, but I've done the best I could.
43:51Oh, wow.
43:53Wow.
43:54That is not a bad effort.
43:55That's a great effort.
43:57That one's really good.
43:59Rosemary star Jordan has served his waffle cones on the gold dish.
44:03Looking at the gold dish, it's really impressive that all the components are present.
44:07Unfortunately, it seems that some of our waffle cones are more cooked than others.
44:11Some are looking a little bit pale.
44:13The cream is too acidic for me.
44:16I really want that balance of sweetness when I eat a cheesecake, and I'm not quite getting that here.
44:21However, that honey cone is really, really impressive and pleasant to eat.
44:26Whilst the green dish belongs to Michael star Kelly, but none of the chefs know which star cooked which dish.
44:34The green dish is more consistent in its appearance.
44:37The cones themselves, they're all the same colour.
44:39What I really liked was the cream cheese in the middle.
44:43That was sweeter and actually tasted really very good.
44:47However, that honey comb is terrible.
44:49I can't even eat it.
44:51If only they'd got that right, I think that would have been a very, very good effort.
44:56Right, I think we've all discussed it now. I think we should go on and vote.
44:59Jordan and Kelly, the chefs have tasted both dishes and they voted for their favourite.
45:18But before we reveal whose dish received the most votes, let's find out if your mentor voted to keep you in the competition or to send you packing.
45:26Michael, you voted for the green dish as your favourite.
45:35I can confirm that that dish was made by Kelly.
45:44APPLAUSE
45:46Rosemary, you voted for Kelly's green dish.
45:52Sorry.
45:53But all is not lost because there are still six more votes that make up the final result.
46:02And I can reveal that the star with the most votes and staying in the competition is...
46:07MUSIC PLAYS
46:17Kelly.
46:18APPLAUSE
46:24Kelly, congratulations.
46:27I mean, you look quite taken aback there.
46:30Are you really surprised?
46:31Completely surprised.
46:33Never in a million years did I think.
46:35Wow.
46:37Well done.
46:38Jordan, I'm so sorry.
46:39This is where we have to say goodbye to you.
46:41Relieved, or...?
46:42No, I'm a bit good.
46:43I wanted to get through to the next rounds.
46:46I feel like I want to prove my cooking to the chefs, but I've met a friend for life.
46:50You have.
46:51You're the perfect little pairing, aren't you?
46:53We are.
46:54That is it for tonight.
46:55Next week, we're taking the competition to a whole new level in the semi-final.
47:00There will be drama.
47:01There will be tension.
47:02But most of all, there will be...
47:05Veg.
47:06Because it's healthy eating week, Tom.
47:08Oh, yes.
47:09Nothing says sexy prime-time TV like your five-a-day.
47:12We'll see you back here for that, but until then, goodbye!
47:15Bye!
47:16Yay!
47:17Yay!
47:18Thanks.
47:20Thank you very much.
47:43they should make doing dishes with the stars m&s food sponsors cooking with the stars
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