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MasterChef Season 21 Episode 22
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00:00it's the master chef finals after eight weeks of relentless competition only four extraordinary
00:11amateur cooks remain tonight our four in for a culinary adventure of a lifetime welcome to Athens
00:22it's completely surreal to be here this one tops it so far incredible to not only be in Greece but to
00:32cook here and to soak up the local cuisine is going to be pretty special I'm gonna learn everything that
00:38I can here yeah cannot stop smiling we're in the pinnacle part of the competition right now so you
00:48know just got to give it your all and you never know where it can take you three absolutely massive
00:54challenges ahead this is Athens and Greek food at its best Athens a city steeped in ancient history
01:11with a rich food culture thousands of years in the making from the seafood found around the Greek
01:18islands to the extraordinary meat and dairy on the mainland it's food that's cooked from the heart
01:27Harry Sophie Sam and Claire will begin their culinary adventure on the outskirts of the capital at Margie
01:39farm 10 acres of stunning landscape bursting with the finest organic produce the Mediterranean has to
01:48offer the foundation of great Greek food is the produce it's full of sunshine and it's full of flavor
01:56welcome to finals week and welcome to Greece we brought you here to immerse you in the great food of this
02:07extraordinary country now this farm supplies ingredients to some of the finest restaurants
02:13within Athens and today you have the honor of cooking that produce and cooking for locals and
02:20you'll have three hours to do it in it is a mammoth task and as such we're going to split you into two teams
02:27Sophie and Harry Claire and Sam there's your kitchens off you go the finalists will have the honor of being guided
02:39by a chef fondly known as the first lady of Greek cuisine Aghiro Babarigu
02:45since I remember myself I remember me in the kitchen always around my mother around my grandmother all the day
02:57they were cooking with knowledge passed down through generations Aghiro has gone on to open restaurants in
03:04Athens and even America I cook and I share my love with my customers through the food she is one of the
03:13most loved TV chef personalities in the country and is a global ambassador for Greek cuisine Aghiro has given each team
03:28three well-known Greek dishes for today's mezze style lunch sharing is very important when you sit down
03:35in a table with the family and the friends we share not only the food we share our thoughts we share our
03:42feelings we share our taste we share everything around the table Kelly Mera welcome to Athens Greece how are you
03:51we're excited and nervous we are going to serve the best Greek food today so you must be organized focus
03:58on the recipes and hurry up yes come on Claire is working on Aghiro's version of a traditional Sunday dinner
04:09from the island of Corfu Astitsada is a wild rooster in tomato sauce infused with a lot of spices this is a
04:20onion island recipe very famous and very very tasty I am portioning the rooster I've got the leg and
04:28the thigh meat and I need to get those browning to get a bit of color on them now a rooster is a male
04:34chicken the meat is a little bit more solid and if it's not cooked properly it's gonna be tough that's
04:39why they must start to cook rooster very early ever use rooster before once in France oh brilliant for
04:49Greek people is very common to cook rooster because everybody has roosters in the garden
04:55Sam is taking on the challenge of preparing one of Greece's national dishes means zucchini pie in Greece we
05:12love pies the chefs are going to make their own phyllo recipe it needs a lot of attention so start from the
05:22middle yeah they must need the door until it becomes very very smooth give your energy to the dog now you
05:32have a smooth door but it's smoother it's smoother bravo for someone he hasn't done it before will be
05:40difficult I feel like I don't need to go to the gym after this over on the blue team I am making a deep
05:51hole in this cabbage we're gonna take the outliers of steam it so we can make our cabbage rolls Sophie
05:57is working on another meze classic universally adored across the country lachana dolmades one of
06:05the greatest recipes of the Greek cuisine cabbage leaves stuffed with beef and lamb my flatmate is
06:14Romanian they have something similar called Somali so I am using what knowledge I have from that the cabbage
06:21leaves first have to be cooked so they're nice and soft and malleable so that when the filling goes
06:25in which is raw they can be wrapped up nice and tightly so they don't burst open teammate Harry has a time
06:31critical recipe popular on the island of Crete Arnifrikasse lamb with wild greens it's one taste that you
06:41are never going to forget it in your life they must saute the lamb and then we boil it until it become
06:47tender and soft how long so now I'm going to cook for I've got to cook for an hour and a half and then
06:52we add the wild greens so we've got probably about five kilos worth of greens going in they've all got
07:00to be chopped boiled sauteed and then into the soup the recipes they need a lot of work to prepare guys one
07:09hours gone there's only two hours left before lunch back on the pink team as we still have like a lot to
07:17do so pressure Sam's phyllo dough for the courgette pie is resting so he's turned his attention to their
07:25third dish that celebrates the best of Greek seafood calamari gemisto stuffed squid the chefs must clean
07:33very well inside there is a lot of sand yeah okay and you make a small hole here back so you wash it
07:42like this it goes out everything okay also embracing the best of the country's produce is Claire who's moved
07:51on to a tomato sauce that goes with her rooster got a Corfu spice mix it's beautiful I will tell you
07:58the secret recipe of Corfu Island Specherico bay leaf paprika allspice nutmeg cinnamon oh look at that all
08:10the cumin that you can smell it's full of layers of deliciousness slow cooking all together to make
08:17something truly incredible the rooster will need two hours to braise so Claire can lend a hand on the
08:25squid stuffing stuffed with a mixture of cracked wheat with raisins lots and lots of herb and then
08:31the tentacles are going inside the body of the calamari this is whole new territory for me not cooked in the
08:38right way chewy like a boot and we do not want chewy squid in any way beautiful it is beautiful on the
08:48vegetables thank you so much my dear cabbage prepped Sophie is in more familiar territory she's working on
08:57the blue team's third dish which is plant-based giant beans with wild greens we must boil the beans in low fire
09:07this is about taking dried beans cooking them well make sure they're nice and soft the most important
09:13here is heart and flavor the amount of sheer chopping just takes so long the taste comes from onion garlic
09:25herbs olive oil and the white greens we need a whole brigade for this this is not a day for baked beans out
09:33of a tin this is where everyday ordinary ingredients have to become absolutely brilliant Harry seared his
09:40lamb for the fricassee but it now needs to slow cook for 90 minutes the lamb is the big worry getting
09:47that nice and soft yeah we've done all we can do he now needs to carefully fill and roll 20 dolmades with
09:53the beef and lamb filling just need to roll these parcels nice and tight hopefully we'll get there but
09:58it's going to be right down to the wire this one we have only one hour left yes chef today's
10:06meze lunch will be attended by the chefs and farmers of margie farm who grew the produce the contestants
10:14are cooking with as well as some of agiro specially invited guests cooking for 15 Greek locals who've
10:22grown up with food like this cooked by their mothers by their grandmothers this is enormous
10:29back in the kitchen there's still a lot to do
10:36Sam's courgette carrot and feta pie filling is prepped it's a nice beautiful pie but his next job
10:49is the biggest challenge Sam it's time for pillow we are going to run out of time hand rolling the
10:56delicate pastry this is a first for Sam never taste it never made it it needs to be very very thin I'm not
11:05too sure am I doing it right oh bravo Sam first time bravo bravo it needs to have lots of different
11:13layers need some times to do this and it needs to be really crispy when it's cooked must be very very
11:18thin otherwise won't be crunchy okay Sam I trust you don't worry when the chef done it she's making
11:27it so easy but it's not that easy oh Sam well done never done it before no first time teammate Claire has
11:39also made good progress with the stuffed squid it feels like the right bountiness and they've got
11:45some time to rest so fingers crossed that's good come on Sam we're gonna get this pie in the oven
11:51come on come on come on come on we can do this with service fast approaching I've really got a
12:02complete dish thank God the gods Sophie's racing to get her beans in to bake the beans are looking good
12:14they smell great I think once they like roast and they start getting some color in them I think
12:18they'll be gorgeous gorgeous and Harry also needs to speed up rolling nicely they're looking great so
12:27yeah much happier once rolled the Domada still need to braise for 40 minutes a few bits more to do just
12:36get the clock is ticking for the finalists but to complete their mezzes each team will have to make
12:44a famous Greek dip with pita breads so I'm making my first ever taramassalata it's made of stale bread
12:51and fish roe smoked I was in so large they're gonna be meant to a lovely dip you have just half an hour
12:59left and nobody's made breads a Greek meal without bread sacrilege with everyone feeling
13:06the pressure Sam needs to check on his pie I think the timer gone off with this because that doesn't
13:15look like it baked for me at all no that doesn't look right I'm really worried now what's happening
13:20what's going on so the pie with the oven it just went off this will take me another 25 minutes what
13:26we're gonna have to do is you're gonna have to serve the rooster okay and get that across so they
13:31start to eat and the pink team aren't the only ones who were up against it sauce to be done for
13:36these Domana's breads to be finished off and Sophie's only just started one of the most crucial
13:42elements of Harry's lamb dish this is the most famous sauce in the whole of Greece so I really
13:47don't want to get it wrong I've got lemon or absolute classic Greek sauce you must quick
13:54whisk all the time without a lemon using lemon juice and eggs together keep whisking with a warm
14:01broth to make almost a mixture like mayonnaise but warm don't stop it's very important otherwise we'll
14:09split we should be serving in 10 minutes everybody 10 minutes we're serving okay let's go and dress these
14:17noodles here we go oh guys it looks great pink team just so you know the blue team are plating you need
14:30to do the same time they look beautiful but I'm not exactly a squid expert so hopefully they taste good
14:39oh what smells perfect here what smells perfect go go go go go go oh that's quite warm
15:00hope you enjoy it I enjoy it enjoy Sophie and Harry's meze consists of melezzano salata a smoky aubergine
15:13dip with pita breads dolmades beef and lamb mint stuffed cabbage leaves beans with wild greens
15:21and a lamb fricassee with the famous afgo lemano sauce well done the hardest thing we've done so
15:30absolutely that was very challenging not everything was perfect but yeah I think it's gonna taste great
15:35I like the eggplants dip was smoky rich in garlic the pita bread somewhere overcooked somewhere undercooked but
15:44I like the beans they were tasty they were nicely cooked
15:50the bread's there a little bit tough and a little bit chewy I think it was a very good
15:57experience I think it was very good for me Harry's done the dolmades he's done a great job of wrapping
16:04they're lovely and tight and the meat inside is lovely and sweet cabbage is cooked perfectly and there's
16:09some great flavors I like the beans they were tasty they were nicely cooked just was a lack of olive oil
16:17for sure sweetness of tomato loads and loads of garlic the flavors are great the lamb was very juicy and
16:25very tender the greens were very well cooked and the sauce was very balanced the lamb is stunning soft and
16:33beautiful falling away from the bone with this egg and lemon sauce absolutely fantastic Claire and Sam have served
16:41taramasalata with pita breads squid stuffed with bulgur wheat pine nuts and raisins and rooster in a Corfu
16:50spiced tomato sauce with pasta time was a lot had a very good texture but then the pita bread was amazing I like the
16:58fact that it was just chewy enough beautifully smooth taramasalata sharp with lemon these pita breads
17:05they're puffed up I think they've done a great job the calamari I don't think was very successful it
17:11definitely needed a little bit more cooking some of the people in the dining room felt it was a little
17:19bit undercooked I've got to say mine is absolutely perfect the nuttiness of that cracked wheat lots and
17:25lots of onions which are all so sweet and they're just delicious and moist and beautifully cooked the chicken
17:31it's just amazing the balance between the spices and the herbs really really well done looks like a
17:38professional cookie that rooster is as moist as anything the spices in here are fantastic cinnamon cayenne pepper
17:51smokiness of paprika this is a great job
17:54back in the kitchen it's the moment of truth for Sam's filo pie
18:08are you happy I'm happy chef looking good 20 minutes late Sam you make filo in Greece
18:16the pink team's last dishes finally served the first the most important is to be crispy and crunchy
18:28looks amazing the pie was an impeccable execution like shockingly good the phyllo was just perfectly flaky and
18:40crunchy the combination of the feta cheese and the zucchini and the herbs to die for crispy pastry
18:50fantastically sweet and savory and salty all at the same time he's definitely deliver pie of outstanding quality
18:57those young chefs I think they did it well they worked very hard and I'm proud of them
19:08there was nothing straightforward about today I need a lie down it was exhausting I now think of food
19:20differently it's not just Thai food anymore it have other cuisine now so that was easily the most
19:28difficult thing we've done on Masterchef times where I really didn't think we were going to get it all
19:32done in time but I think we got there in the end it's absolutely a baptism of fire it will set us up
19:41amazingly for what's to come and hopefully I survived it because it's intense it's day two and the finalists
19:59are on their way to a restaurant renowned for being at the forefront of Greek gastronomy situated in the
20:07Margie Hotel is patio a one Michelin starred restaurant with a cuisine that bridges the divide between
20:16tradition and innovation their mentor for the day is celebrated chef Panayiotis Yakalis every dish has its
20:29story and comes from our heart that's how us Greeks work we work with our heart I want to see them have
20:38the motivation I want to see the hunger it's exactly what I want to see in my cooks the finalists will
20:51each be responsible for one course from the restaurants extensive tasting menu Harry is in charge of the
20:59first course inspired by a classic Greek mezze dish of cuttlefish spinach and tomato but we did which we
21:07change a little bit the basic of the recipes and we fix it with a twist one of the most difficult things
21:14the plate yeah and it's something that I'm going to show you right now start by putting the spinach pesto
21:20the cuttlefish is cut into fine ribbons and brushed with a tomato sauce they have to have a very good
21:29consistency in the tomato sauce it's crucial that Harry cooks the cuttlefish to perfection it will not roll
21:38I can't believe how tender the cuttlefish is the dish is topped with salted fish roe called bataga this
21:50dish the most important is to watch the detail finally it's a tomato water that is a dish that we want to
21:57serve beautiful absolutely beautiful it's a very intricate dish very delicate plating lots of different
22:05components so it's going to be a hard challenge in service when the heat's on they have to clean the
22:11cuttlefish good I've done it once before it's very similar to squid so just about getting off all the
22:20membrane and then it's going back sealed and going into the sous-vide for nice tender texture this is
22:29astounding I've never filleted a whole cod ever Claire will have the pressure of cooking one of the
22:35restaurant's signature dishes the only dish that is in our menu since the first day that we open at
22:412016 it's centered around cod with a sun-dried tomato crust you cook the cod fish 83 degrees for six minutes
22:52the cooked fish is topped with the crust it's a butter butter parmesan sun-dried tomato oregano the next stage
23:01is crucial Wow Claire will need to torch the crust look at that so that it melts without overcooking the
23:09delicate cod that is beautiful we give some color to the crust very important because it makes it
23:15stronger yes we start by putting artichoke on the plate the fish is served with chef's version of Greece's
23:22famous of golemono sauce well lemon or something very traditional in Greece but we do it in our way
23:27fennel garlic the eggs and the lemon and to have a nice foam the scents and the aromas that you take
23:34is all the summer in the plate dress with the flowers I would order that in a heartbeat I'm so excited but
23:43also absolutely terrified if I get that one right the card has a curved rib cage so you can't go straight
23:52down because you'll lose most of the meat the cod will need to cure in salt before Claire can portion
24:00it if they leave the salt a lot we really have a salt fish and we destroy all the dish Sam is tackling
24:07the main course using a meat synonymous with Greece this is my first proper busher on a Michelin star
24:15restaurant for us in Greece lamb is something very important with a lot we love it accompanying the
24:24lamb is another element made with a Greek staple we fix something with the olives and olive puree
24:30Wow on the puree you need the texture to be very fine absolutely they have to watch out the cooking of
24:39the meat we want a lamb Roger the lamb and olive puree are served with white aubergines and a lamb sauce
24:47this is like a definitely a neck level of a step up for me I need to focus while Sam gets on with his
24:57lamb prep Sophie is finding her way around the pastry kitchen this smells so good I could drink this she'll
25:07be making a technically challenging dessert which combines sweet and savory elements of chocolate and
25:12black truffle created by executive pastry chef Manolis Stithos it might be the most difficult piece on the
25:22menu we have also a crumble with chocolate because it has many different preparations who need time to
25:30be done do you like desserts well I'm learning to like them after this you're gonna love to make this
25:35okay good tonight of the 10 time critical elements the biggest challenge will be recreating a black truffle
25:43that's filled with chocolate mousse that looks like a savory truffle yeah that's the idea and then you have
25:50actual savory truffle in the ice cream right exactly amazing it's absolutely stunning I've never done anything like
25:59this before but I'm just really excited to give it a go with so many elements that need to set yep this
26:07is ready now it's crucial Sophie gets her truffle ice cream in to freeze the ice cream is the preparations
26:14that have to be smooth I need an extra arm or maybe just an extra muscle so that you can achieve the texture
26:22that you want there's some lumps left over I think I should have been whisking it more so I think I'm just
26:27going to do it again just to be safe half the prep time is gone and Harry's on to the next stage of
26:39the main component of his mezze inspired dish have to cut the cattle fish so that we have the portions
26:45that we need so we're just going to get that on the meat slicer it's supposed to look like nice sort
26:49of almost pasta I want you to be very careful with this let's go let's go very time-consuming no if I
27:02don't do this bit properly I won't be able to get a nice shape on there on the plate so it's really
27:07important Claire's making good progress with her cod dish so I've had the cod fillets in salt for a
27:15while and obviously that's gonna be washed off now otherwise it's gonna be absolutely horrible she
27:20now needs to roll the fish into a balloting just making sure that I get all the air out so it can
27:28be sliced into perfect medallions that seems very good Sam's got his lamb butchered and filleted very good
27:39job my friend very thank you chef but it's vital he gets his bones caramelizing for the sauce I don't
27:46want to burn them they need to be like golden brown the sauce needs time to be cooked and have the time
27:52to reduce oh this is a workout ah have you smell it yeah gorgeous Sophie's remade her truffle ice cream base
28:03does it look better yeah yeah yeah that looks how it's supposed to look yeah yeah while it's freezing
28:11she has to tackle another challenging element I'm currently making the creme anglaise or the noose the
28:18chocolate moose needs to be very balanced and fixed with really great technique I just need to be
28:23careful I don't like scramble it because no one wants scrambled eggs in their chocolate if you're not
28:28concentrate everything can go bad finally got there gonna pull this in now starting to split with yet
28:35another failed element she'll need to start the moose again how things are going um had a couple mental
28:44breakdowns I want you to think positive yeah if you start enjoying more what you're doing things
28:49will come up by their own in better position okay do you trust me yes I trust you thank you Sophie I
28:55believe in you I really believe thank you there's just 45 minutes till service we need to push customers
29:06are almost here Harry's got his cuttlefish sliced into ribbons but he's only just started another key
29:15component we've got seven or eight kilos of tomatoes that just need to stew down really softly we'll have
29:23to move fast because we'll have the first dish okay across the kitchen Claire's now starting the most
29:30important element of the cod dish a labor-intensive foam based on Greece's lemon sauce it's extremely
29:45hot I can't stop staring because my eggs will scramble and I'll have fennel scrambled lemon eggs
29:52come see that that's perfect let's go really yeah it's 5 p.m. and the restaurant doors are open a
30:08restaurant full of people buzzing with excitement master chefs in town and our four are gonna have
30:15to step up to the mark with time running out Sam still prepping his aubergine garnish you've got a
30:22fabric to do I still have the olive puree to do as soon as I have done my puree I will be a little bit
30:30more relaxed after two major setbacks Sophie's starting to get back on track everything good
30:37better okay and is ready to fill the truffle molds with chocolate mousse I'm realizing
30:45as this recipe goes on that you need to be doing more than one thing at one time it's time to start
30:53the service are we ready for this yes chef Harry's up first with his mezze inspired starter it's looking
31:03good tasting good so yeah his final job before plating is to gently warm the cuttlefish without
31:11overcooking it if Harry actually warms it too much it will go rubbery nobody in this restaurant wants
31:19rubbery cuttlefish put everywhere some spinach let's go a little not more stop stop not more less exactly
31:29put it in the side now you take and you start to roll Harry now needs to create the perfect swirl of
31:37cuttlefish you know why it's not rolling very good now it's hard why is that happening it is cooked
31:46already a little more than it should okay put it in the center of the plate exactly set aside you move
31:55to the other exactly let's go you put the sauce here yeah okay let's go increase your speed and
32:07let's go focus must remain the same okay service please they look okay could be better but we need to
32:20decrease the speed of the service hey we don't want people to stay without having food on the on the
32:24table let's go so much precision needed at speed it's it's something else so service please thank you
32:38you did you did you did a great effort you were clean you worked fast and you really did your best
32:43okay thank you thank you thank you wow Harry has made a traditional mezze dish cuttlefish ribbons with
32:52tomato sauce spinach pesto and a tomato water I think it went okay overall you know a bit disappointed in
33:00the presentation and the cuttlefish was staggered how quickly it can overcook just by a little bit too much
33:05time in the steamer that cuttlefish is warm but it's been cut so thin that actually now it has the
33:22texture of pasta definitely the flavors of grease that's a fantastic dish Claire is next in the limelight
33:30with her cod dish is the fish ready yes she needs to work quickly with the blowtorch so the cod doesn't
33:40overcook there's dish is one of the restaurants signature dishes and let's go for the service it's
33:48been perfected over time and Claire's only got one night to get it absolutely right with the crust cooked
33:56it's imperative Claire moves fast to get the dish out hot oh thank you I want you to stay focused
34:07let's go to the service service please
34:12better and better every time you see
34:19service please
34:24I have loved that I have absolutely loved that thank you very much Claire thank you so much
34:33chef thank you for letting me do the dish why am I crying no cream print to the Michelin chefs just
34:44don't think I could quite believe I did that Claire's made cod with a sun-dried tomato crust and
34:50Avgo lemon foam infused with fennel the fish was very nice the best part of the dish was the sauce
35:01very vivid because the fish cooked beautifully and it's just falling apart across the top that lovely
35:10little crust sharpness is coming from the lemon sauce that's a job really well done by Claire two courses
35:18and when this is done it's now down to Sam to bring home the main course I'm just quickly turn them and I'm just gonna put some butter and then some time and garlic
35:29all right
35:31lamb olives and aubergine now there's a classic combination the meat doesn't have much fat in
35:36at all and that means he's got to cook it really really gently
35:39this is exactly the cooking that we wanted at the lamp it's medium-rare
35:47with the lamb cooked to chef's Michelin star standard
35:53take that's my nightmare take something there's one last technique for Sam to master
36:01nope we start to play things slowly slowly okay let's go
36:11ready service please okay let's continue
36:21with a little help from chef with the puree Sam is beginning to turn out faultless plates of lamb
36:30so that's please thank you
36:34the last one service please I'm really happy you're smiling you know it means
36:43that you enjoyed it thank you so much thank you for having me Wow I have so much
36:49fun so what was not expecting that Sam has served lamb loin with aubergine green
36:58olive puree and a lamb sauce the the lamb was really nice cook it's really impressive the
37:06sauce is lovely and sticky the lamb beautifully cooked the olive puree is lovely and salty that's
37:12incredible last to serve is Sophie who's putting the finishing touches to her chocolate mousse filled
37:21truffles I can safely say I've never used one of these before Sophie's got dessert and she has got herself a mammoth task she now needs to perfectly plate all ten components you can take out the ring this is a dessert that would unnerve the most professional of chef with so many elements that can melt it's crucial for Sophie to work at speed
37:45very nice you bring these two with the two truffles please okay guys let's go give some quality yeah
38:01service service please two more and we need a disc for the last two okay service please thank you that you put yourself together and you made it you finally made it yeah I believe in you I told you thank you
38:28oh wow I mean I guess it's what you can expect from a Michelin star kitchen very intense but we got there in the end Sophie has served the restaurant's chocolate truffle dessert with a black truffle ice cream
38:43it was an amazing presentation the flavors and the textures are something that I would I really enjoy it so the chocolate truffles were my favorite part of the dessert I really liked it Sophie hasn't found it easy and I can understand why technically so very challenging but I think she's done a great job
39:02personally I enjoyed it I enjoy working with them and the result was good I'm happy for them
39:09that was an honor and I'm so happy and so proud with the little bits and pieces that went wrong I think overall it was still a fantastic experience and one that I'll remember for a while
39:21I'm incredibly proud especially when I had a bit of a wobble I proved myself and that was really good the more fun on in the competition the more I surprised myself that I can do it it's just the gift of this experience
39:40I hope they've got their heart and their head around Greek cuisine because what comes up next is enormous
39:47it's the final day in Athens and in Vuliagmeni Bay to the south of the city the contestants are arriving for one last challenge
40:09the third and probably the toughest challenge of this trip to Greece so far they today are on their own for one day only they've been handed the keys to Acti a stunning seaside restaurant where they will be tasked with running their very own service
40:34welcome you four to your own Greek restaurant you have to cook something truly exciting
40:41because your guests today include your mentors both from the farm and the restaurant and Athens leading Michelin star chefs
40:49you've got three and a half hours make it great make it exciting make it as Greek as you possibly can
40:55off you go each finalist has created one course for tonight's VIP dinner
41:05our four now have to take inspiration from their time so far here in Greece
41:10they've got a chance here to show their real heart and emotion on a plate
41:14kicking off tonight's menu is Sophie
41:16no pressure serving to the Michelin star Greeks
41:20who'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 tartlet
41:31so I'm going to make the tart case out of filo pastry from scratch which I have never done before
41:37she's got to get that filo pastry made in enough time that she can make the tarts fill them with all the vegetables in a really pretty manner and get it all baked
41:47what'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 who has made filo pastry exactly so are you going to be student he's going to be teacher
42:05exactly he's giving me a few tips and tricks already
42:08this dish definitely reflects Sophie's time in Greece
42:13but it's also very much Sophie her love of vegetables and vegetarian food this is brilliant
42:19for the second course this is my first fish that I'm cooking in the competition
42:23Sam is busy prepping fillets of sea bass
42:26a beautiful big wild sea bass
42:30that piece of fish needs to be cooked with real love it needs to taste like a gift from the gods
42:38I'm just shaking all the bone to make sure that all the bone is being taken out
42:44he's serving the fish with a tomato sauce
42:47just add some cayenne peppers and I'm going to add some basil and add some chalot and garlic in there as well
42:55and crispy potato skins
42:58try not to break the skin it's quite hard
43:01filled with a black olive mash
43:03like the minute I touch them it's break
43:05fantastic idea but those potato cups he's making he's boiled them and they're starting to fall apart as he's scooping out the actual mixture
43:11giving me a nightmare at the moment
43:21I need to calm down
43:23Claire is hard at work on the main course
43:27I'm doing a lamb dish with Greek potatoes and aubergine puree so as traditionally Greek as I could do it
43:33Claire's dish is about Greek land fantastic little potatoes which are being filled with a mixture of courgettes sultanas and pine nuts
43:44the filling that I did for the squid actually is something that I was really inspired by so that's going in but with slightly different flavors
43:51there's an aubergine puree with lashings of garlic and lots and lots of olive oil like an aubergine salad type thing that was done at the farm
43:59yes exactly fantastic that's about as Greek as you get a lamb sauce rich with red wine
44:09but she's also using a Greek style port which is quite sweet
44:13utterly beautiful I've just had that for the first time today
44:16with so many different things going on the plate together this is a real risk
44:21I'm really excited to cook for our mentors I'm excited to give them my food
44:28finishing off the menu
44:30dessert yeah yeah my favorite
44:32is Harry
44:34the last time I made a dessert I nearly went out of the competition so hopefully this one will be a bit better
44:40the dessert he's making is truly as Greek as you can get
44:44Portokalopita
44:45the people I'm cooking for today certainly know a thing or two about Greek cuisine and it is on my mind that I'm cooking a classic
44:52Portokalopita is basically an orange sponge cake but it's made with torn up phyllo pastry
44:58no ovens needed
44:59phyllo's drying out the plate warmer even better
45:02and then it's all crushed up together to make a base for a cake
45:06that goes into the batters here and then we got mix of oil and some Greek yogurt that goes in as well and then that goes into bake
45:13Harry's got to be careful here he's got an orange syrup which is sweet he's got candied orange peel which is sweet
45:19I need to get the white pith off it and then they're going to go into the oven to dry out and then they're going to get covered in sugar
45:26can't be too much sugar on the plate
45:30it's not going to be a sort of grandma's favourite that gets taken round in the back of a car on a Sunday afternoon
45:36it's going to be a little bit more refined than that but hopefully still have the same flavours
45:39but you can't lose the heart of it
45:41exactly
45:44this is the sort of texture we're looking for so crumbling in your hands nice and dry
45:48it's time for Harry to gently mix the dried phyllo through his cake batter
45:53this is where it all goes well or all goes very wrong and I haven't got time to do it again
45:59Harry's got a great eye for detail he loves presentation and I hope he gets this absolutely right
46:05the cake needs to be in the oven for about 40 minutes and then it needs to rest it's one of those things that gets better with age
46:12two hours to the first course guys two hours the first course
46:19so I'm just prepping all of my vegetables for my brian my tomato sauce is done I've made the phyllo dough I am yet to roll it out and see if it's worked
46:34I've got to say I think our diners will have really appreciate the fact that she's going to make her own pastry
46:38you pull it
46:39you pull it
46:40yeah
46:41which means she's got to be very very careful
46:42gently and pull gently and pull gently and pull gently and pull
46:45right okay
46:46how long she cooks it for
46:47you got it you got it
46:48you got it
46:49and whatever goes in that tart that it's not too wet
46:53Sam's been a little superstar and give me a little tutorial on this
46:56that's looking a lot better Sophie it's looking really good
46:59the student becomes the master eh
47:02this looks good to me now but you just don't know until you put it in the oven and bake it
47:08it's always a gamble
47:10while Sophie gets on with assembling eight tarts with multiple vegetables
47:16they're all not the same size
47:20Sam's juggling several of his garnishes at once
47:24just want my potato to be like really crispy
47:28I'm doing the stuffing that will go inside my co-dress which is aubergine, mushroom, garlic and onions
47:35I still got the mashed potato to be that
47:37pushing myself but I think I can do it
47:41Claire's been working on the aubergines for her puree
47:45oh that's hot
47:47but she's worried about another of her key elements
47:51I'm a bit concerned about my sauce
47:53the Greek port is much sweeter than I expected
47:57oh wow
47:58a good old mess there
48:00Claire's got to work out how she's going to get these flavours to work properly
48:03I hope it doesn't get lost in translation
48:06back in pastry
48:09it feels great
48:11it's cooked earlier than I thought
48:13Harry's also conscious of sweetness
48:15and needs to get the balance right with the syrup for his portocolopita
48:23well I like it
48:25there's just 45 minutes till the first course is served
48:30there's a bit of a change of gear going on now
48:33the guests today include the finalists mentors Agiro Barigou
48:38and Panayotis Yakalis
48:42as well as some of Greece's most renowned chefs
48:48what I see now is that there is totally Greek influence in their menu
48:55so I really expect good quality food and tasty food
48:59the last days they have been together with two amazing Greek chefs
49:05so we're expecting a lot
49:07I haven't eaten all day so my mouth is ready
49:12Sophie's first up with the starter
49:19but with service fast approaching
49:21yeah we're going to be tight
49:23she's yet to bake her main component
49:26Sophie is going to make in a Bream tartlet
49:29go on in the oven go go go
49:31I think Sophie is quite brave actually
49:34this is a very typical Greek dish
49:36and phyllo pastry is quite challenging to make
49:39you know from scratch
49:41tarts in the oven
49:43she's now got to finish the garnishes
49:46the most important part for me is that
49:49she needs to find balance
49:50she adds the Greek yogurt and cheese mousse
49:54which either can destroy the dish or evolve the dish
49:58go go go go go
49:59you've literally got four minutes
50:00four minutes to go
50:01Priam is one of my favourite flavours
50:04so you know I'm looking forward to try this version of Priam
50:10put on
50:11go
50:12right
50:13put it there
50:14Sophie's tarts have baked in the nick of time
50:18then how are you going to get that out
50:20careful
50:21careful
50:22but she still has to get them out in one piece
50:25oh
50:26oh
50:27is it not coming out
50:28no
50:29just can't get a grip on it
50:30we have all grown up with a Bream so we all know how a good Bream is
50:37it is out
50:38is it okay great good job
50:40lovely well done you
50:42I'm super happy I think they look really good
50:49pretty
50:51thank you
50:52service please
50:54thank you
50:56it looks nice yeah
50:59mhm
51:00oh my gosh yeah I've done it
51:02I'm so proud of myself for doing filo pastry
51:05yeah that feels good
51:06Sophie has served a Bream tart with a fava bean puree and a goat's cheese mousse
51:13it's absolutely beautiful
51:15the Bream flavor is there a hundred percent the vegetables are cooked really well it respects the Bream recipe
51:24she impressed me about the filo the textures are perfect I would definitely serve this in my residence definitely
51:32the pastry is really thin and crispy on the outside the far as smooth as you like and a sweetness of honey going through that goat's cheese mousse I actually think she's done a great job
51:44back in the kitchen
51:46back in the kitchen
51:47I just have a grill grill this fish everything else ready to go
51:53Sam is making griddled seabas
51:55I just cannot rushing them
51:58I expect to be precisely cooked and the skin to be crispy
52:04I see courgettes tomatoes and bashing
52:09I believe that it's summer in Greece in a plate
52:12beautiful looks great
52:13a couple more now
52:16what's left to go on Sam
52:18just the potato and courgette John
52:20ok you're on time which is fantastic
52:25so is please
52:26well done Sam
52:27that was intense
52:41happy how it turned out the fish is the way I wanted it down to the taste now I really hope they like it
52:44Sam served sea bass with aubergine stuffed courgette crispy potato skin filled with black olive mash and a spiced tomato sauce
52:59sweet
53:00the fish skin was crispy
53:01the fish skin was crispy and the flesh was juicy was very very good
53:06I like very much the courgette with the stuffing because in Greece we stuff everything
53:11technique wise everything was perfect
53:14the potato love the crispy skin salty olives going through the potato itself tomato sauce sweet but at the same time spicy with cayenne pepper very Mediterranean
53:24next up is Claire's lamb dish
53:27how long have I got seven minutes
53:29watch out
53:31man that's hot
53:33they're so small
53:36ten seconds the wrong way and they'll be overcooked
53:38Claire is making a barbecue lamb fillet
53:42no
53:44as a Greek I love lamb
53:46I think she's brave
53:48I can't wait to see it
53:49I can't wait to see it
53:50I can't wait to see it
53:51I can't wait to see it
53:53aubergine with the lamb
53:55match each other very good
53:57okay you got four minutes
53:59thank you
54:00time flies when having fun
54:01just doing okay aubergine is here sauce is done
54:05potatoes are done
54:07it's just a matter of her now getting it on the plate
54:09Service please
54:12I do all that again right now so I've totally loved that
54:22Claire has served barbecue lamb fillets potatoes stuffed with roasted vegetables an aubergine puree and a Greek port sauce
54:33my lamb was cooked as medium rare I liked a lot the taste of the potatoes very tasty dish
54:39I really enjoyed the combination and if you ask me that's a dish that I could eat again
54:44there's little fillets of lamb over the coals slightly smoky cooked perfectly the sauce slightly sweet but also sharp smoky aubergine underneath there
54:53for me that's very very Greek
54:56as the sun begins to set over the bay there's just Harry left to serve his portocolopita
55:03come on Harry let's do this please
55:06well I think Harry should be very nervous because in this table everybody knows about this dish
55:15candied almonds and orange peel orange twill orange sauce served with labneh infused with lemon
55:27sunset over the Aegean and a classic Greek dessert that looks fantastic service please
55:33it was great actually yeah everything went on time service was a bit manic as always but
55:40yeah I was really happy with what I put out
55:42lovely flavor of some rich marmalade orange and fragrant orange through that cake that labneh that thickened yogurt
55:51slightly sharp and sour it's a very very good dessert but I'm not Greek
55:56visual wise it was like my grandma is in the kitchen and I love the crunchiness of the almonds and the twill
56:03if you had put a little bit more orange then it would be really great
56:08we all know that portokalopita is a tricky recipe it's a good effort
56:17after a long day in the kitchen the finalists time in Greece is at an end
56:23you came to our country you cooked our recipes you tried very much we all are very proud of you
56:29bravo guys bravo guys my time in Greece has been absolutely incredible it's completely redefined what
56:38I think of Greek cuisine it's been really special
56:41Greece definitely opened up the whole new world for me
56:44gonna take that with me for the rest of my life
56:48it's just been so fantastic I was so lucky I've learned so much yeah it's been amazing
56:55I feel like I'm a better cook at the end of this week which is the whole point
57:00so Greece did its job thank you very much
57:05now it's back to the master of kitchen for the most important cook-off in the competition so far
57:11four go to three
57:18next time
57:21the four finalists battle
57:23you've got to go fancy
57:25for a place in the final three
57:27flaming brilliant
57:29this is adventurous this is brave
57:31I think it's beautiful
57:32and face their most daunting challenge yet
57:37chef's table
57:39cooking for one of the world's greatest chefs
57:42Alain Ducasse
57:44everything is high liver that's incredible
57:47it's incredible
57:48it's incredible
57:49it's incredible
57:50it's incredible
57:51you
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