- 2 ngày trước
MasterChef - Season 21 Episode 22
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01:12với một trình loại cùi hào rất nhiều người.
01:16Bởi vì việc sống sống ở địa phía dân toàn bất kỳ ở trong tổng hồn,
01:23toàn bất kỳ năng lý.
01:23Mình, tồn bất kỳ sống sống dưới của chúng ta.
01:27Các bởi vì lần, Sophie, Sam và Claire
01:33sẽ có thể đưa vào các cùi đường ở phía dưới phía
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02:43Aghiro Babarigu
02:45Aghiro Babarigu
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04:50It's very common to cook roosters, because everybody has roosters in the garden.
04:57Look at that guy!
05:01Sam is taking on the challenge of preparing one of Greece's national dishes.
05:07Kolokithopita means zucchini pie.
05:11In Greece, we love pies.
05:13The chefs are going to make their own phyllo recipe.
05:17It needs a lot of attention.
05:20So, start from the middle.
05:22Yeah.
05:23They must knead the dough until it becomes very, very smooth.
05:28Give your energy to the dough.
05:31Now you have a smooth dough, eh?
05:33It's smoother, it's smoother.
05:35Bravo.
05:36For someone who hasn't done it before, it will be difficult.
05:42I feel like I don't need to go to the gym after this.
05:46Over on the blue team...
05:48I am making a deep hole in this cabbage.
05:52We're going to take the outliers off, steam it, so we can make our cabbage rolls.
05:56Sophie is working on another meze classic universally adored across the country.
06:02Lajano dolmades.
06:04One of the greatest recipes of the Greek cuisine.
06:08Cabbage leaves stuffed with beef and lamb.
06:11My flatmate is Romanian.
06:14They have something similar called somale, so I am using what knowledge I have from that.
06:19The cabbage leaves first have to be cooked so they're nice and soft and malleable so that when the filling goes in, which is raw, they can be wrapped up nice and tightly so they don't burst open.
06:28Team-mate Harry has a time-critical recipe popular on the island of Crete.
06:34Arnifrikase, lamb with wild greens.
06:38It's one taste that you are never going to forget it in your life.
06:42They must saute the lamb and then we boil it until it becomes tender and soft.
06:47How long has the lamb got to cook for?
06:49Lamb's got to cook for an hour and a half.
06:51And then we add the wild greens.
06:54So, we've got probably about five kilos worth of greens going in.
06:59They've all got to be chopped, boiled, sauteed and then into the stew.
07:04The recipes, they need a lot of work to prepare.
07:08Guys, one hour's gone, there's only two hours left before lunch.
07:12Back on the pink team.
07:14We still have, like, a lot to do.
07:17So, pressure.
07:19Sam's phyllo dough for the courgette pie is resting.
07:22So, he's turned his attention to their third dish that celebrates the best of Greek seafood.
07:28Calamari yemisto, stuffed squid.
07:31The chefs must clean very well inside.
07:34There is a lot of sand.
07:35Yeah.
07:36Okay.
07:37And you make a small hole here.
07:39Yeah.
07:40So, you wash it like this.
07:43Yes.
07:44And goes out everything.
07:45Okay.
07:46Also embracing the best of the country's produce is Claire, who's moved on to a tomato sauce that goes with her rooster.
07:53Got a Corfu spice mix.
07:55It's beautiful.
07:56Oh, look at that.
07:57All the cumin that you can smell.
07:59It's full of layers of deliciousness.
08:15Slow cooking all together to make something truly incredible.
08:19The rooster will need two hours to braise, so Claire can lend a hand on the squid stuffing.
08:26Stuffed with a mixture of cracked wheat with raisins, lots and lots of herbs.
08:30And then the tentacles are going inside the body of the calamari.
08:34This is whole new territory for me.
08:37Not cooked in the right way, chewy like a boot.
08:40And we do not want chewy squid in any way.
08:44Beautiful.
08:45It is beautiful.
08:46To lay down on the vegetables.
08:48Thank you so much.
08:49You're welcome, my dear.
08:51Cabbage prepped, Sophie is in more familiar territory.
08:55She's working on the blue team's third dish, which is plant-based.
09:00Gigantes mejorta.
09:02Giant beans with wild greens.
09:04We must boil the beans in low fire.
09:07This is about taking dried beans, cooking them well, make sure they're nice and soft.
09:12The most important thing here is heart and flavour.
09:17The amount of sheer chopping just takes so long.
09:21The taste comes from onion, garlic, herbs, olive oil and the wild greens.
09:28We'd need a whole brigade for this.
09:30This is not a day for baked beans out of a tin.
09:33This is where everyday, ordinary ingredients have to become absolutely brilliant.
09:38Harry seared his lamb for the fricassee, but it now needs to slow cook for 90 minutes.
09:44The lamb is the big worry, getting that nice and soft.
09:47Yeah, we've done all we can do.
09:49He now needs to carefully fill and roll 20 dolmades with the beef and lamb filling.
09:55Just need to roll these parcels nice and tight.
09:57Hopefully we'll get there, but it's going to be right down to the wire, this one.
10:00We have only one hour left.
10:02Yes, Chef.
10:03Today's Meze lunch will be attended by the chefs and farmers of Margie Farm, who grew the produce the contestants are cooking with, as well as some of Aguero's specially invited guests.
10:18Cooking for 15 Greek locals who have grown up with food like this, cooked by their mothers, by their grandmothers. This is enormous.
10:33Back in the kitchen, there's still a lot to do.
10:36Sam's courgette, carrot and feta pie filling is prepped.
10:43It's a nice, beautiful pie.
10:47But his next job is the biggest challenge.
10:50Sam, it's time for pillow. We are going to run out of time, huh?
10:54Hand-rolling the delicate pastry.
10:57This is a first for Sam.
11:00Never taste it, never made it.
11:02It needs to be very, very thin.
11:04I'm not too sure am I doing it right, huh?
11:06Bravo, bravo, Sam.
11:08First time.
11:09Bravo, bravo.
11:10It needs to have lots of different layers.
11:12We need some time to do this.
11:14And it needs to be really crispy when it's cooked.
11:17It must be very, very thin.
11:18Yes.
11:19Otherwise, it won't be crunchy.
11:21Okay, Sam.
11:22Bravo.
11:23I trust you, don't worry.
11:24When the chef's done it, she's making it so easy,
11:27but it's not that easy.
11:32Oh, Sam, well done.
11:34Never done it before.
11:35Nope, first time.
11:37Team-mate Claire has also made good progress
11:39with the stuffed squid.
11:41It feels like the right bountiness,
11:43and they've got some time to rest,
11:45so fingers crossed that's good.
11:48Come on, Sam.
11:49We've got to get this pie in the oven.
11:51Come on, come on, come on, come on.
11:52We can do this.
11:53with service fast approaching.
12:00I've nearly got a complete dish.
12:03Thank God.
12:06The gods.
12:08Sophie's racing to get her beans in to bake.
12:12The beans are looking good.
12:13They smell great.
12:14I think once they, like, roast
12:15and they start getting some colour on them,
12:17I think they'll be gorgeous.
12:18Gorgeous.
12:19And Harry also needs to speed up.
12:24It's rolling nicely.
12:25They're looking great.
12:26So, yeah, much happier.
12:28Once rolled, the dolmades still need to braise for 40 minutes.
12:32A few bits more to do just yet.
12:35The clock is ticking for the finalists.
12:39But to complete their mezes,
12:41each team will have to make a famous Greek dip with pita breads.
12:45So, I'm making my first ever taramasalata.
12:49It's made of stale bread and fish roe.
12:52Smoked amazing.
12:53Oh, it's so large.
12:54They're going to be made into a lovely dip.
12:56You have just half an hour left and nobody's made bread.
13:00A Greek meal without bread? Sacrilege.
13:04With everyone feeling the pressure,
13:07Sam needs to check on his pie.
13:11I think the timer going off with this
13:13because that doesn't look like it baked for me at all.
13:15No, that doesn't look baked.
13:17I'm really worried now.
13:18What's happening? What's going on?
13:20So, the pie, with the oven, it just went off.
13:22This will take me another 25 minutes.
13:24What we're going to have to do is
13:26you're going to have to serve the rooster.
13:28OK.
13:29And get that across so they start to eat.
13:31And the pink team aren't the only ones who were up against it.
13:34Sauce to be done for these taramas,
13:36breads to be finished off.
13:38And Sophie's only just started
13:40one of the most crucial elements of Harry's lamb dish.
13:44This is the most famous sauce in the whole of Greece,
13:46so I really don't want to get it wrong.
13:48I've got lemon or absolute classic Greek sauce.
13:52You must whisk all the time with our lemon.
13:55Using lemon juice and eggs together.
13:58Keep whisking.
13:59With a warm broth to make almost a mixture like mayonnaise but warm.
14:04Don't stop. It's very important.
14:07Otherwise, we'll split.
14:10We should be serving in ten minutes, everybody.
14:13Ten minutes we're serving.
14:14OK, let's go and dress these noodles.
14:17Here we go.
14:24Oh, guys, it looks great.
14:27Pink team, just so you know, the blue team are plating.
14:29You need to do the same time.
14:32They look beautiful.
14:34But I'm not exactly a squid expert,
14:36so hopefully they taste good.
14:39Ooh, what smells perfect here?
14:44What smells perfect?
14:50Go, go, go, go, go.
14:54Ooh, that's quite warm.
14:55Hope you enjoy it.
15:03Enjoy.
15:04Enjoy.
15:05Enjoy.
15:06Sophie and Harry's meze consists of melizzano salata,
15:11a smoky aubergine dip with pita breads,
15:14dolmades, beef and lamb mint stuffed cabbage leaves,
15:19beans with wild greens,
15:21and a lamb fricassee with the famous Avgo Lemano sauce.
15:26Well done.
15:27I don't think it's the hardest thing we've done so far.
15:29Absolutely. That was very challenging.
15:31Not everything was perfect, but yeah,
15:33I think it's going to taste great.
15:36I like the eggplants.
15:38It was smoky, rich in garlic.
15:40The pita bread, some were overcooked,
15:42some were undercooked,
15:43but the melizzano salata,
15:45it had a nice taste.
15:47That aubergine salad is nothing short of delicious.
15:50The breads, they're a little bit tough
15:52and a little bit chewy.
15:54I believe it was a great effort.
15:57The outside was pretty good for me.
16:01Harry's done the dolmades.
16:02He's done a great job of wrapping it.
16:04They're lovely and tight.
16:05The meat inside is lovely and sweet.
16:06The cabbage is cooked perfectly
16:08and there's some great flavors.
16:10I like the beans.
16:11They were tasty.
16:12They were nicely cooked.
16:14Just was a lack of olive oil for sure.
16:17Sweetness of tomato, loads and loads of garlic.
16:20The flavors are great.
16:22The lamb was very juicy and very tender.
16:25The greens were very well cooked.
16:28And the sauce was very balanced.
16:30The lamb is stunning.
16:32Soft and beautiful,
16:33falling away from the bone
16:34with this egg and lemon sauce.
16:36Absolutely fantastic.
16:39Claire and Sam have served tarama salata with pita breads,
16:43squid stuffed with bulgur wheat, pine nuts and raisins,
16:47and rooster in a Corfu spiced tomato sauce with pasta.
16:53Tarama salata had a very good texture,
16:55but then the pita bread was amazing.
16:57I like the fact that it was just chewy enough.
17:00Beautifully smooth tarama salata, sharp with lemon.
17:04These pita breads, they're puffed up.
17:06I think they've done a great job.
17:08The calamari I don't think was very successful.
17:10It definitely needed a little bit more cooking.
17:13Some of the people in the dining room felt it was a little bit undercooked.
17:19I've got to say mine is absolutely perfect.
17:21The nuttiness of that cracked wheat,
17:23lots and lots of onions which are all so sweet there,
17:26just delicious and moist and beautifully cooked.
17:29The chicken is just amazing.
17:31The balance between the spices and the herbs
17:34really, really well done.
17:36Looks like a professional cooking.
17:38That rooster is as moist as anything.
17:47The spices in here are fantastic.
17:49Cinnamon, cayenne pepper, smokiness of paprika.
17:52This is a great job.
17:57Back in the kitchen, it's the moment of truth for Sam's filo pie.
18:02Are you happy?
18:09I'm happy, chef.
18:10Looking good.
18:1120 minutes late.
18:13Sam, you make filo in Greece.
18:18The pink team's last dish is finally served.
18:21The first, the most important is to be crispy and crunchy.
18:28Looks amazing.
18:33The pie was an impeccable execution, like shockingly good.
18:37The filo was just perfectly flaky and crunchy.
18:40The combination of the feta cheese and the zucchini and the herbs,
18:46to die for.
18:48Crispy pastry, fantastically sweet and savory and salty all at the same time.
18:53It's definitely delivered pie of outstanding quality.
18:56Those young chefs, I think they did it well.
18:57They worked very hard and I'm proud of them.
18:59Hey!
19:00Hey!
19:01There was nothing straightforward about today.
19:02I need a lie down.
19:03It was exhausting.
19:04I now think of food differently.
19:05It's not just Thai food anymore.
19:06It has other cuisine now.
19:07So...
19:08That was easily the most difficult thing we've done on Masterchef.
19:09Times where I really didn't think we were going to get it all done in time.
19:10But I think we got there in the end.
19:11It's absolutely a baptism of fire.
19:12It's absolutely a baptism of fire.
19:13It will set us up amazingly for what's to come.
19:14There's always a baptism of fire.
19:16It will set us up amazingly for what's to come.
19:19And we look at the kitchen.
19:21Obviously, there's a piece of food differently.
19:22You've got nothing but what's to do with food, you can't even check it out.
19:23I saw the food with food, we've got a lot of food, we've got a lot of food, you can't
19:24wait.
19:25Cảm ơn các bạn đã theo dõi.
19:55Cảm ơn các bạn đã theo dõi.
20:25Cảm ơn.
20:57Cảm ơn các bạn đã theo dõi.
21:29Cảm ơn.
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23:37I would order that in a heartbeat. I'm so excited but also absolutely terrified about getting that one, right?
23:48The cod has a curved ribcage, so you can't go straight down because you'll lose most of the meat.
23:56The cod will need to cure in salt before Claire can portion it.
24:00If they leave the salt a lot, we will have a salty fish and we'll destroy all of this.
24:05Sam is tackling the main course, using a meat synonymous with Greece.
24:11This is my first proper butcher on a Michelin-star restaurant.
24:18For us in Greece, lamb is something very important. We eat a lot. We love it.
24:22Accompanying the lamb is another element made with a Greek staple.
24:27We fix something with olives, an olive puree.
24:31Wow.
24:32On the puree, you need the texture to be very fine.
24:36Absolutely, they have to watch out the cooking of the meat. We want a lamb roger.
24:41The lamb and olive puree are served with white aubergines and a lamb sauce.
24:47This is, like, definitely a neck-level step up for me. I need to focus.
24:54While Sam gets on with his lamb prep, Sophie is finding her way around the pastry kitchen.
25:01This smells so good. I could drink this.
25:05She'll be making a technically challenging dessert, which combines sweet and savory elements of chocolate and black truffle, created by executive pastry chef Manolis Stithos.
25:16It might be the most difficult piece on the menu.
25:21We have also a crumble with chocolate.
25:25Because it has many different preparations who need time to be done.
25:29Do you like desserts?
25:30Well, I'm learning to like them.
25:33After dessert, you're going to love to make desserts.
25:35Okay, good to know.
25:36Of the ten time-critical elements, the biggest challenge will be recreating a black truffle that's filled with chocolate mousse.
25:45That looks like a savory truffle.
25:47Yeah.
25:48That's the idea.
25:49And then you have actual savory truffle in the ice cream.
25:52In the ice cream, exactly.
25:53Amazing.
25:56It's absolutely stunning.
25:58I've never done anything like this before, but I'm just really excited to give it a go.
26:04With so many elements that need to set...
26:06Yep, this is ready now.
26:08...it's crucial Sophie gets her truffle ice cream in to freeze.
26:12The ice cream is the preparations that have to be smooth.
26:15I need an extra arm.
26:17Or maybe just some extra muscle.
26:19So that you can achieve the texture that you want.
26:23There's some lumps left over.
26:24I think I should have been whisking it more.
26:26So I think I'm just going to do it again just to be safe.
26:33Half the prep time is gone.
26:36And Harry's on to the next stage of the main component of his Meze-inspired dish.
26:42We have to cut the cattle fish so that we have the portions that we need.
26:45So we're just going to get that on the meat slicer.
26:47It's supposed to look like nice sort of almost pasta.
26:51I want you to be very careful with this.
26:53Let's go. Let's go.
26:58Very time consuming, no?
27:01If I don't do this bit properly, I won't be able to get a nice shape on the plate.
27:05So it's really important.
27:08Claire's making good progress with her cod dish.
27:12So I've had the cod fillets in salt for a while.
27:16But obviously that's going to be washed up now.
27:17Otherwise it's going to be absolutely horrible.
27:19She now needs to roll the fish into a ballatine.
27:22Just making sure that I get all the air out.
27:26So it can be sliced into perfect medallions.
27:30That seems very good.
27:31Thank you, Chef.
27:32That seems very good.
27:33Never done it before.
27:34What happened?
27:35Sam's got his lamb butchered and filleted.
27:38Very good job, my friend.
27:39Very good job.
27:41But it's vital he gets his bones caramelising for the sauce.
27:45I don't want to burn them.
27:47They need to be like golden brown.
27:49The sauce needs time to be cooked and have the time to reduce.
27:53Oh, this is a workout.
27:56Ah, have you smelled it?
27:57Yes.
27:58Yeah, gorgeous.
28:00Sophie's remade her truffle ice cream base.
28:04Does it look better?
28:05Yeah.
28:06Yeah? Yeah, yeah, yeah.
28:07That looks how it's supposed to look?
28:08Yeah, yeah, yeah.
28:09While it's freezing, she has to tackle another challenging element.
28:14I'm currently making the creme anglaise for the mousse.
28:17The chocolate mousse needs to be very balanced
28:19and fixed with really great technique.
28:22I just need to be careful that I don't, like, scramble it
28:24because no one wants scrambled eggs in their chocolate.
28:26If you're not concentrated, everything can go bad.
28:30Finally got there.
28:31Gonna pull this in now.
28:32Starting to split.
28:34With yet another failed element,
28:36she'll need to start the mousse again.
28:40How things are going?
28:42Um, had a couple mental breakdowns.
28:44I want you to think positive.
28:45Yeah.
28:46If you start enjoying more what you're doing,
28:48things will come up by their own in better position.
28:51Mm-hm.
28:52Okay? Do you trust me?
28:53Yes, I trust you.
28:54Yeah.
28:55Thank you, Sophie.
28:56I believe in you.
28:57Thank you.
29:01There's just 45 minutes till service.
29:04We need to push.
29:05Customers are almost here.
29:07Harry's got his cuttlefish sliced into ribbons.
29:10Let's do this.
29:11But he's only just started another key component.
29:16We've got, uh, seven or eight kilos of tomatoes
29:19that just need to stew down really softly.
29:23We have to move fast because we have the first dish.
29:25Okay?
29:27Across the kitchen,
29:28Claire's now starting the most important element of the cod dish.
29:32because I just haven't done enough yet today to earn my cake.
29:36Now I've got to whisk like a demon.
29:39A labour-intensive foam based on Greece's lemon sauce.
29:44It's extremely hot.
29:46I can't stop stirring because my eggs will scramble.
29:49And I'll have fennel-scrambled lemon eggs.
29:52Fancy that?
29:56That's perfect.
29:57Let's go.
29:58Really?
29:59Yeah, yeah, yeah.
30:02It's 5pm.
30:05And the restaurant doors are open.
30:08A restaurant full of people buzzing with excitement.
30:11Master chefs in town.
30:13And our four are going to have to step up to the mark.
30:16With time running out,
30:18Sam's still prepping his aubergine garnish.
30:21Still got a fair bit to do.
30:23I still have the olive puree to do.
30:26As soon as I have done my puree,
30:28I will be a little bit more relaxed.
30:30After two major setbacks, Sophie's starting to get back on track.
30:36Everything good?
30:38Better.
30:40And is ready to fill the truffle moulds with chocolate mousse.
30:43I'm realising as this recipe goes on that you need to be doing more than one thing at one time.
30:51It's time to start the service.
30:53Are we ready for this?
30:54Yes, Chef.
30:56Yes, Chef.
30:57Harry's up first with his mezze-inspired starter.
31:02It's looking good. It's tasting good.
31:04So, yeah.
31:06His final job before plating is to gently warm the cuttlefish without overcooking it.
31:13If Harry actually warms it too much, it will go rubbery.
31:18Nobody in this restaurant wants rubbery cuttlefish.
31:20Put everywhere some spinach. Let's go.
31:23A little.
31:25Not more.
31:27Stop, stop. Not more. Less.
31:29Exactly. Put it in the side.
31:30Now, you take and you start to roll.
31:33Harry now needs to create the perfect swirl of cuttlefish.
31:41You know why it's not rolling very good now?
31:43It's hard. Why has that happened?
31:45It is cooked already. A little more than it should.
31:48OK.
31:50Put it in the centre of the plate. Exactly.
31:53Set aside.
31:55You move to the other. Exactly. Let's go.
32:01You put the sauce here. Yeah.
32:02OK. Let's go.
32:06Increase your speed. And let's go.
32:08Focus must remain the same.
32:11OK. Service, please.
32:14They look OK. Could be better, but...
32:19We need to increase the speed of the service, eh?
32:21We don't want people to stay without having food on the table.
32:24Let's go.
32:26So much precision needed at speed. It's...
32:30It's something else.
32:34Service, please.
32:37Thank you. You did a great effort.
32:40You worked clean, you worked fast, and you really did your best.
32:43OK. Thank you, Chef. Thank you, Harry.
32:44Thank you.
32:46Wow.
32:48Harry has made a traditional mezze dish.
32:51Cuttlefish ribbons with tomato sauce, spinach pesto, and a tomato water.
32:57I think it went OK overall. You know, a bit disappointed in the presentation.
33:01And the cuttlefish was staggered how quickly it can overcook just by a little bit too much time in the steamer.
33:06The only one I found was a little soup, which was a little bit too soft.
33:12It was a little bit too soft.
33:14That's what I believe.
33:16The soup was fantastic.
33:18That cuttlefish is warm, but it's been cut so thin that actually now it has the texture of pasta.
33:24Definitely the flavors of grease.
33:26That's a fantastic dish.
33:28Claire is next in the limelight with her cod dish.
33:32Is the fish ready?
33:33Yes, Chef.
33:35She needs to work quickly with the blowtorch.
33:38That's it.
33:39So the cod doesn't overcook.
33:42Bravo, Claire.
33:44Claire's dish is one of the restaurant's signature dishes.
33:47And let's go for the service.
33:49It's been perfected over time.
33:51And Claire's only got one night to get it absolutely right.
33:55With the crust cooked, it's imperative Claire moves fast to get the dish out hot.
33:59Oh, I'm sorry, Chef.
34:00We will clean it up.
34:01Thank you.
34:02I want you to stay focused.
34:04Let's go to the service.
34:05Service, please.
34:07Better and better.
34:08Every time.
34:09You see?
34:11Service, please.
34:12I have loved that.
34:13I have absolutely loved that.
34:14Thank you very much, Claire.
34:15Thank you so much, Chef.
34:16Thank you for letting me do the dish.
34:18Why am I crying?
34:19Why am I crying?
34:20Don't crying for it to the Michelin Chefs.
34:21I just don't think I could quite believe I did that.
34:23Clare is just saying, oh, your dinner.
34:25You're very nice.
34:26And what if you're eating?
34:27Yeah.
34:28Yes.
34:29You're going to raise your dinner.
34:30Your dinner.
34:31It's not.
34:32You're going to be hungry.
34:33You're going to go to the chicken.
34:34Do you want to go to the chicken?
34:35You're going to get a chicken with a chicken?
34:36Sometimes you're not going to be open.
34:38And what's next time?
34:39You're going to do the chicken.
34:40Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
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37:44Hẹn gặp lại.
37:46Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
37:48Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
37:50Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
37:52Hẹn gặp lại.
37:54Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
38:00Hẹn gặp lại.
38:03Hãy đăng ký kênh gặp lại.
38:04Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
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38:12and we need a disk with the last two okay service please thank you that you put yourself together
38:21and you made it you finally made it yeah I believe in you I told you thank you wow I mean I guess
38:32it's what you can expect from a Michelin star kitchen very intense but we got there in the end
38:37Sophie has served the restaurant's chocolate truffle dessert with a black truffle ice cream it
38:44was an amazing presentation the flavors and the textures are something that I would I really
38:50enjoyed so the chocolate truffles were my favorite part of the desert I really liked it Sophie hasn't
38:56found it easy and I can understand why technically so very challenging but I think she's done a great
39:03job that was an honor and I'm so happy and so proud with the little bits and pieces that went wrong I
39:22think overall it was still a fantastic experience I'm incredibly proud especially when I had a bit
39:29of a wobble I proved myself and that was really good the more fun on in the competition the more I
39:36surprised myself that I can do it it's just the gift of this experience I hope they've got their heart and
39:45their head around Greek cuisine because what comes up next is enormous it's the final day in Athens and in
40:03Vuliagmeni Bay to the south of the city the contestants are arriving for one last challenge the third and
40:12probably the toughest challenge of this trip to Greece so far they today are on their own for one day
40:21only they've been handed the keys to Acti a stunning seaside restaurant where they will be tasked with
40:29running their very own service welcome you four to your own Greek restaurant you have to cook something
40:40truly exciting because your guests today include your mentors both from the farm and the restaurant
40:46and Athens leading Michelin star chefs you got three and a half hours make it great make it exciting make
40:54it as Greek as you possibly can off you go each finalist has created one course for tonight's VIP dinner
41:02our four now have to take inspiration from their time so far here in Greece they've got a chance here to
41:12show their real heart and emotion on a plate kicking off tonight's menu is Sophie no pressure serving to
41:19the Michelin star Greeks who's putting her own twist on a classic native vegetarian dish called briam
41:26briam is like a ratatouille and I'm doing that in a little toddler so I'm gonna make the top case out of
41:34phyllo pastry from scratch which I have never done before she's got to get that phyllo pastry made in
41:41enough time that she can make the tarts fill them with all the vegetables in a really pretty manner and
41:46and get it all bait what's the inspiration for your dish is the olive tree that Athena gifted to Athens
41:54so briam uses a lot of olive oils so I wanted to do a celebration of that opposite you there is a man
42:02who has made phyllo pastry exactly so are you going to be student he's gonna be teacher exactly it's
42:06giving me a few tips and tricks already this dish definitely reflects Sophie's time in Greece but
42:14it's also very much Sophie her love of vegetables and vegetarian food this is brilliant for the second
42:21course this is my first fish that I'm cooking in the competition Sam is busy prepping fillets of sea bass a
42:27beautiful big wild sea bass that piece of fish needs to be cooked with real love it
42:36needs to taste like a gift from the gods I'm just shaking all the bone to make sure that all the
42:41bone is being taken out he's serving the fish with a tomato sauce just add some cayenne peppers and I'm
42:51gonna add some basil and that's some chalot and garlic in there as well and crispy potato skins try not to
42:59break the skin is quite hard filled with a black olive mash like the minute I touch them is break
43:05fantastic idea but those potato cups these makings boiled them and they're starting to fall apart as
43:12you scooping out the extra mixture giving me a nightmare at the moment it's a calm down Claire is hard at work
43:26on the main course I'm doing a lamb dish with Greek potatoes and aubergine puree so as traditionally Greek
43:34as I could do it Claire's dish is about Greek land fantastic little potatoes which are being filled with a
43:42mixture of courgettes sultanas and pine nuts the filling that I did for the squid actually is something
43:48that I was really inspired by so that's going in but with slightly different flavors there's an aubergine
43:53puree with lashings of garlic and lots and lots of olive oil like an aubergine salad II type thing
43:59that was done at the farm yes exactly fantastic that's about as Greek as you get a lamb sauce rich
44:07with red wine but she's also using a Greek style port which is quite sweet utterly beautiful I've just
44:14had that for the first time today with so many different things going on the plate together this is a real
44:19risk I'm really excited to cook for our mentors I'm excited to give them my food finishing off the menu
44:29dessert yeah yeah my favorite is Harry the last time I made the dessert I nearly went out of the
44:36competition so hopefully this one will be a bit better the dessert is making is truly as Greek as you can
44:44get portakalopita the people I'm cooking for today certainly nothing or two about Greek cuisine and it
44:50is on my mind that I'm cooking a classic portakalopita is basically an orange sponge cake but it's made with
44:56torn up phyllo pastry no ovens needed phyllo drying out the plate warmer even better and then it's all
45:03crushed up together to make a base for a cake that goes into the batters here and then we got mix of
45:10oil and some Greek yogurt that goes in as well and then that goes into bake Harry's got to be careful
45:15here he's got an orange syrup which is sweet he's got candied orange peel which is sweet I need to
45:20get the white pith off it and then they're going to go into the oven to dry out and then they're
45:24going to get covered in sugar can't be too much sugar on the plate it's not going to be a sort of
45:32grandma's favorite that gets taken around in the back of a car on a Sunday afternoon it's going to
45:36be a little bit more refined than that but hopefully still have the same flavors but you
45:40can't lose the heart of it exactly it's the sort of texture we're looking for so crumbling in your
45:46hands nice and dry it's time for Harry to gently mix the dried phyllo through his cake batter this is
45:54where it all goes well or all goes very wrong and I haven't got time to do it again Harry's got a great
46:00eye for detail he loves presentation and I hope he gets this absolutely right the cake needs to be in
46:07the oven for about 40 minutes and then it needs to rest it's one of those things that gets better with
46:12age two hours to the first course guys two hours the first course so I'm just prepping all of my
46:24vegetables for my pre am my tomato sauce is done I've made the phyllo dough I am yet to roll it out
46:32and see if it's worked got to say I think our diners will have really appreciate the fact that she's
46:37going to make her own pastry yeah which means she's got to be very very careful gently gently gentle gently
46:44well okay how long she cooks it for you got it you got it and whatever goes in that tart that it's not
46:52too wet Sam's been a little superstar and give me a little tutorial on this that's looking a lot better
46:58Sophie it's looking really good the student becomes the master right this looks good to me now but you
47:05just don't know until you put it in the oven and bake it it's always a gamble while Sophie gets on with
47:13and assembling eight tarts with multiple vegetables they're all not the same size Sam's juggling several of his
47:22garnishes at once just want my potato to be like really crispy I'm doing the stuffing that will go inside my
47:32co-dress which is aubergine mushroom garlic and onions I still got the mashed potato to be done pushing myself but I think I can do it
47:41Claire's been working on the aubergines for her puree oh that's hot but she's worried about another of her key
47:50elements I'm a bit concerned about my sauce the Greek port is much sweeter than I expected oh wow
47:58good old mess there Claire's got to work out how she's going to get these flavors to work properly I hope it
48:04doesn't get lost in translation back in pastry it feels great it's cooked earlier than I thought Harry's
48:13also conscious of sweetness and needs to get the balance right with the syrup for his porto colopita
48:19well I like it there's just 45 minutes till the first course is served there's a bit of a change of
48:32going on now the guests today include the finalist mentors a giro body goo and panayotes yakalis as well as
48:45some of Greece's most renowned chefs what I see now is that there is totally Greek influence in their menu so
48:55I really expect the good quality food and the tasty food the last days they have been together with two
49:03amazing Greek chefs so we're expecting a lot I haven't eaten all day so my my mouth is ready
49:12Sophie's first up with the starter but with service fast approaching yeah we're gonna be tight she's yet
49:24to bake her main component Sophie it's gonna making a Bream tart lift go on in the oven go go go I think
49:33Sophie is quite brave actually this is very typical Greek dish and filo pastry there's quite challenging to
49:39make you know from scratch tarts in the oven she's now got to finish the garnishes the most important
49:47part for me is that she needs to find balance she had said the Greek yogurt and cheese mousse which
49:55either can destroy the dish or evolve this go go go go you've literally got four minutes four minutes to
50:01go we am is one of my favorite flavors so no I'm looking forward to try this version of guy'm but on so
50:11bright put it there Sophie's tarts have baked in the nick of time then I cannot get out that but she
50:22nó cũng có thể làm được một trong một hộp.
50:25Dân lại không có một hộp này.
50:27Hãy nhận ra một hộp này.
50:29Chúng ta đã gặp được một hộp hộp hộp hộp,
50:32chúng ta biết bạn biết, bạn hộp hộp hộp hộp hộp hộp hộp hộp.
50:34Hộp hộp hộp hộp hộp hộp hộp hộp hộp hộp hộp hộp hộp hộp hộp hộp hộp hộp hộp hộp.
50:37Cảm ơn.
50:38Anh đang ở đọc.
50:39Chúng ta đã được lấy hộp.
50:40Tạm biệt.
50:41Và tạo được lấy.
50:45Cảm ơn.
50:46Tôi cảm ơn.
50:52Cảm ơn các bạn đã theo dõi và hẹn gặp lại.
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54:22Claire đã theo dõi và hẹn gặp lại.
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