Ravneet Gill's Chop House Season 1 Episode 6

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Transcript

00:01I'm Ravneet Gill.

00:03I'm chocolate cake mad.

00:04A pastry chef with years of experience.

00:07Have you ever seen a voluvant this big?

00:09And a lifetime ambition to open a restaurant.

00:14With my husband and top chef, Matty.

00:16I just like eating burgers.

00:18Perfect.

00:19No more lemon.

00:20I fell in love with him over the Bernays.

00:21The food.

00:22A twist on old English chop house grub.

00:25Quality meat, fish.

00:27That is so nice.

00:29And seasonal ingredients.

00:32In this series, you'll see us start a restaurant from scratch.

00:35We have no money left, so we need to get it open quickly.

00:38We'll be testing recipes for the menu.

00:41I mean, it needs more salt, and then it'll be on the menu.

00:44Roll it again in the fridge for an hour or two.

00:47Roll it again, done.

00:48You'll also learn how to make some amazing dishes.

00:51So good, I hunched over the sink and I ate it with my hands.

00:55From building site...

00:57Do you reckon we'll be done by Friday?

00:58This Friday?

00:59Yeah.

01:00To launch night.

01:01I'm quite nervous.

01:02My heartbreak is here.

01:03Every chef's fantasy is to open a restaurant.

01:05And for Matty and me, it's about to come true.

01:20We've got 12 days until we open.

01:22Now it looks like it's coming together, although it also looks like there's loads to do.

01:28We've hired four amazing kitchen staff.

01:31Tony, our head chef.

01:34There's lovely Collins, our kitchen porter.

01:37This is Joe.

01:38This is Joe.

01:39Sous chef Joe.

01:40It's a beauty.

01:41It's the man of the hour.

01:42And Ashley, our pastry queen.

01:45If it wasn't for Ashley, I wouldn't open the restaurant.

01:48Don't tell her that.

01:50Ashley!

01:52We've had over 500 boxes delivered and 20 pieces of art.

01:59Bank account is horrific.

02:00You don't even want to look in it.

02:02There's nothing left.

02:05There's a constant stream of builders and tradespeople here.

02:10It's a mess.

02:12So I'm running back to our flat for some peace and calm.

02:16The build has been the most stressful thing of my life.

02:21I've hated it and loved it at the same time.

02:25I'm making lunch for Matty, who's project managing the whole thing.

02:29And I'm hoping it's a dish that will end up on our menu.

02:34Homemade vol-au-vent with chicken and morels.

02:39I'm trying to convince Matty to keep a vol-au-vent on the menu all the time.

02:42Because it also gives me something to do.

02:44I'm going to be making the pastry and I want to feel important.

02:47So it would be nice if one of my elements was on the main course section of the menu.

02:54Let's get started.

02:55We're going to make the most delicious chicken vol-au-vent.

02:59It's got some asparagus and some morels in there.

03:01It's sharp but it's also sweet.

03:04And it's chickeny and it's creamy and it's buttery.

03:07And it's a crowd pleaser.

03:09So it's very opulent, very decadent.

03:11Making pastry, puff pastry in particular, is a calling.

03:16It's alchemy.

03:17And the magical ingredient is patience.

03:20This is strong flour, salt and butter.

03:26This is how you make puff pastry.

03:28You have quite a bland base and then you fold in lots of butter.

03:31So now all the liquid goes in in one go.

03:34Just water with a bit of white wine vinegar.

03:37It stops it from getting really glutinous.

03:39It's got a bit of salted butter and we're going to add loads more.

03:45Making your own pastry in a restaurant is not always the well-favored thing because it's more expensive.

03:52After making the dough, chill for an hour.

03:56Shape the butter into a flat block three-quarters of the size of the dough.

04:01That also chills in the fridge while I get the chicken going.

04:06I'm poaching it simply.

04:09Salt, pepper, water and a splash of sweet wine.

04:13Divine.

04:15This is the locking in of the butter stage.

04:18As we roll it, it will get more and more beautiful.

04:23So that looks quite rough, but it's quite elastic.

04:26Take the butter block, measure it.

04:30This should be about three-quarters of the size of this one.

04:39Because you have to really like pastry to want to do this.

04:47Just locking butter into dough.

04:49That's all it is, really simply.

04:51And if you think about it in your head as creating layers of dough, butter, dough, butter, dough, butter.

04:57It doesn't take that long, but it's the patience of letting it have some chill time on its own in the fridge.

05:04So you can't be too obsessed with it.

05:06Just let it do its thing.

05:07So in the fridge for an hour or two, roll it again.

05:10In the fridge for an hour or two, roll it again, done.

05:13It's really not that hard.

05:16This is a finished block of pastry.

05:19And I'm rolling it down to make the cases.

05:28It's inspired by a recipe in a film that Matti and I watched.

05:32It's a French film.

05:34It's called The Taste of Things.

05:36And the couple are just obsessed with food.

05:41And they make this massive vol-au-vent.

05:46No matter how busy things get with the build, getting the menu right is crucial.

05:51I'm reminding Matti how good a homemade vol-au-vent can be.

05:56Be relaxed with the pastry. Don't overwork.

06:01I'm using a large cutter for the circles that will be the base of the vol-au-vent.

06:06I'm doubling up, but first I'm going to press a smaller cutter into the centre of the top piece and leave it there.

06:13The pastry will hold its shape as it puffs up in the oven.

06:16It's back in the fridge for one to two hours, then I egg wash and bake for 30 minutes.

06:23Now I'm going to get cracking on my filling.

06:26These asparagus, I've already pulled off the woody parts.

06:31And then I'll take somewhere else as well.

06:36The chicken.

06:40And it's nearly done, I think.

06:42That sweet wine is going to make it umami-ish.

06:47Because when you make the base and you get that hit of the wine, it's quite sweet.

06:52But you've also got acidic from the creme fraiche.

06:55You've got that, like, generous texture from the morels and the asparagus.

07:00And then you get richness from all the butter in the puff pastry.

07:05I'm separating the cooked chicken from the juice.

07:07Both will be components of the sauce.

07:10And I'm frying morels, also for the sauce, in butter.

07:14The base of it all is a simple plain flour and butter roux.

07:20The people of Chingford are so excited about the restaurant opening.

07:24Somebody said the other day in my Pilates class,

07:27thank goodness our house prices will now go up.

07:30Some people are like, oh my gosh, chop house, yeah.

07:35And then quite a few people are like, what the hell is a chop house?

07:40Rather than milk for a bechamel, I'm mixing in creme fraiche to add a rich tartness.

07:45Next, fold in the deboned sweet wine poached chicken, tender and full of flavour.

07:53Freshly chopped herbs bring extra life.

07:57And finally, mustard, earthy asparagus and morels.

08:02Almost done, a few spoonfuls of this amazing filling into the centre and look at it.

08:09A beautiful golden vol-au-vent.

08:12Just in time.

08:15I have made you vol-au-vents.

08:17Lovely, I can't wait.

08:19It's a bit ridiculous, the lid, because of how small it is compared to the...

08:24But you've got to put the little lid back on.

08:27Yeah, I think it's been lovely on the menu.

08:29Mmm.

08:31Mmm.

08:33Mmm.

08:35So we can always have a vol-au-vent.

08:36So the opening menu will have roast tomatoes.

08:40Cream.

08:41Cream and mint.

08:42That will be the first one.

08:45And then in autumn we'll have mushrooms.

08:48The depths of winter you can have cheese and onion.

08:51Potato.

08:53Sold.

08:54To my husband.

08:56Vol-au-vents are officially on our menu.

09:00Coming up.

09:02I want us to make our own bread, so I'm visiting a master.

09:05I can lift that.

09:07A little ricotta set.

09:09It's beautiful.

09:11And, to cater to all customers, we're avoiding allergens in this rustic ratatouille.

09:17That looks good, look at that.

09:19Well done.

09:20Come on.

09:21Come on.

09:22There is so much incredible food in London, but we want Gina, named after Matty's late mother, to stand out.

09:36We're pouring in the effort.

09:38Extra love wherever we can.

09:43I've always dreamed about baking my own bread, but dough can be daunting.

09:48So I've come to Quint's bakery in Islington to learn from the best baker I know.

09:56I know Anna from the London pastry scene.

09:59She's been here since 4am, and I'm here at 6.

10:03Anna's bakery offers fresh, floury creations to an enthusiastic public.

10:09But for me, bread has always felt like a really hard thing to get right.

10:15So Anna opened this a year ago?

10:19Uh, yeah, a year in February it was.

10:22Yeah, so just over.

10:23Yeah, basically a year ago.

10:24And I remember when Anna didn't have the bakery.

10:27Yeah.

10:28And the stress of opening the bakery, and now being in the bakery, and I'm at the point of the stress.

10:34Yeah.

10:35I really, really feel the stress of this moment.

10:39This is a real bakery, so we need to move fast.

10:41Today we're mixing total 120 kilos.

10:44That's a lot more than I'm going to do.

10:46That's a lot more.

10:47Big batch bread starts with enough water for a bath.

10:52This is so much quantity.

10:57So this is what would be your white flour?

11:00This is our white, yeah.

11:01So we need 14.25 kilos of this.

11:04Oh, that's a lot.

11:07Anna uses four different types of flour to build the taste.

11:10This white flour is British-grown and traditionally milled Landry's flour.

11:17The mix is a base for a range of sourdough breads, to which other ingredients like oats or seeds can be added.

11:24A lot of now, 14 kilos, I couldn't lift that.

11:30I can't lift that.

11:32I wouldn't be able to.

11:35I thought we were done, but there's still...

11:37There's something halfway.

11:38There's a...

11:39There's a...

11:40That took me...

11:41My little arm's ages.

11:42And that's...

11:43I've got one really strong arm from scooping.

11:45I've got a little, like, Nadal arm going on.

11:47I need to move quite quickly, because she's on timings with the bakery.

11:52So this...

11:53I've slowed her down, but this dough needs to get mixed.

11:55The bread is in there, and it's going to hang out for like an hour.

12:05All the delicious treats here are seasonal.

12:08From apricot custard tarts to bread pudding.

12:1230 minutes till opening time, and it's all hands on deck.

12:17At least I can put my pastry skills to good use.

12:21So Anna's partner is gluten-free.

12:24And, er, as a compromise, Anna's always making sure that there's at least one gluten-free option on the menu.

12:32And look how beautiful that is as a gluten-free option.

12:35Like, you wouldn't even know.

12:38I mean, we've had people message already, asking,

12:42Will there be gluten-free options?

12:44Will there be vegan options?

12:46It's good to know, because it makes us more thoughtful about what we're doing.

12:49Like, some of the dishes that we're designing, we're trying to make sure that we're not adding allergens when we don't need to.

12:58Now that the water has had a chance to hydrate the flour, we can add the sourdough starter.

13:05It's a live culture of wild yeast and friendly bacteria.

13:10Unlike dried yeast, which rises in an hour or so, this wild version takes longer, often needing an overnight.

13:17That dough's for tomorrow's batch, but this gorgeous loaf, baked an hour ago, is still warm and smelling like heaven.

13:27This is, like, incredible bread.

13:32And it's warm and there's butter on it, and there's a good amount of butter.

13:36We're not shy with butter at this bakery.

13:38This is, like, if you were looking at levels of bread, this is very high, the top.

13:45But my bread is just basic bread.

13:48And the difference is that Anna's a lot more educated on the wheat and the flour and the difference in the hydration.

13:55I'm not a bread baker, I'm a pastry chef.

13:57I'm not good enough to understand, like...

13:59But it's just practice.

14:01I know, but what if I f*** up a whole batch?

14:04You will?

14:05Yeah, I will.

14:07But, like, Raph, on Good Friday I forgot to put salt in, like, the huge Easter weekend batch of it.

14:14Oh, my God.

14:15And then I was like...

14:17I haven't put salt in.

14:18Anna's day is about to get even busier, and I need to go back to my restaurant and put what I've learnt to the test.

14:28I'm taking the bread with me to enjoy in the taxi.

14:33I'm savouring it.

14:35Back at the build, the mixing has been going on all day, but there's been no rest for the kitchen team.

14:42There's food everywhere.

14:46Yesterdays, todays, tomorrows.

14:51With our growing staff family, they're a new mouse to feed.

14:57The sooner I master basic sourdough bread, the better.

15:01And the water, which I had ready, because it was perfectly warm, in a pan.

15:06Did you see it?

15:07Why is it that you can do it and I can't?

15:08No, it's just the buttons.

15:11I'm such a novice.

15:13Practice makes them perfect.

15:15I want to produce around 8 to 12 loaves for the restaurant a day.

15:19We've got two ovens, so we should be able to manage it.

15:25And while the bread bakes, I'm going to try a veggie, gluten-free recipe with Matti.

15:32Ratatouille with crispy farinata.

15:35Beetroot, pistachio butter and roasted garlic.

15:38So delicious.

15:41We're going to test a vegetarian and gluten-free recipe in one.

15:46So it's a layered ratatouille with farinata.

15:49So basically a chickpea pancake.

15:51It's delicious.

15:52So in here, just water and chickpea flour.

15:56So it's vegan, it's gluten-free.

16:00The thing is, right, you do, it's a chop house style, quite meat-focused.

16:06But at the same time, the amount of people that have messaged us saying, I hope there's going to be vegetarian options, I hope there's going to be vegan options, and there absolutely will be.

16:14While my farinata batter rests, Matti is slicing red onions and red pepper to soften in a pan with oil.

16:24Into it goes garlic, tinned tomatoes, and a handful of fresh basil.

16:30I'm deep in the chopping zone.

16:34Courgettes, aubergines and tomatoes.

16:37All you need for rustic ratatouille.

16:40That smells delightful.

16:43Is it all of it?

16:44Yeah, we just do all of it.

16:46Get it all in.

16:51Yeah, go for it.

16:55You just go over.

16:57So you sort of just make a pattern.

17:00You can go courgette, tomato, aubergine.

17:05Do it like that.

17:06Yeah.

17:09Aubergine, please.

17:11Perfect.

17:12Look.

17:13We managed to do it all the way around.

17:14Tomato.

17:15It's a nice one.

17:17Aubergine.

17:18Nice aubergine.

17:19Look at that.

17:20Beautiful.

17:21Perfect.

17:22Look.

17:24Bit of black pepper.

17:28So you're going to finish this off with a good glug of olive oil.

17:34While that bakes, we're moving on to our next dish.

17:37Sweet, yummy beetroot.

17:39So we've got some beautiful candied beetroots and some red beetroots.

17:44So we've got some vinegar, some water and some olive oil.

17:51And some sugar.

17:56Can I give it a little mixy with my hands?

17:57Give it a little mixy with your hands.

17:58So we're going to sort of steam roast these in the oven.

18:02To go alongside this, we're making pistachio and caraway butter.

18:07Pistachios go in first, then two teaspoons of caraway seeds for a light aniseed taste, then a drizzle of oil and blend.

18:15Beautiful.

18:16OK, so...

18:17Look at that.

18:18That was fast.

18:19Look, it's all nice and glossy.

18:22It's all nice and oily.

18:24This will last sit in the fridge for, you know, a couple of weeks if you needed to use it.

18:30The ratatouille is coming up.

18:33This looks gorgeous, guys.

18:36That's ready to rock and roll.

18:37That looks good.

18:38Look at that.

18:39Well done.

18:40Come on.

18:41Come on.

18:42That looks good.

18:43Pop this beetroot into the oven.

18:44Just until it's nice and tender, it'll sort of steam roast in the oven.

18:47That's why we've got the water and vinegar in there.

18:50I'm looking after the bread and Matty is going to make me farinata pancake.

18:54Yeah.

18:55We're going to eat it with the ratatouille, aren't we?

18:57After resting, the farinata batter gets finely chopped rosemary leaves and salt and pepper for seasoning.

19:04Try and keep it as neat as we can.

19:15Can you get me the burrata out, please, my darling?

19:17That is in there, those little baby tubs.

19:19Oh, perfect.

19:21Oh, my bread looks good.

19:22Thank goodness.

19:23Pop that on?

19:24You're going to put that whole half on there.

19:25Yeah.

19:26You're not going to do a quarter.

19:27No.

19:28I think that's nice.

19:31Yummy.

19:32Just finish that off with a good drizzle of all of all.

19:36Yeah.

19:37Should we go and get the chefs to try it?

19:38Yes, I think so.

19:39I want to try it.

19:40Ashley, do you want to try this?

19:41Come on, Ashley, get involved.

19:43Yeah.

19:44Come on, then.

19:45Try it, try it.

19:46Hang on.

19:47Let's go next time.

19:48Do it, Tony.

19:49Do it, Ashley.

19:50Mmm.

19:51Yeah, nice.

19:54Mmm.

19:55And it could be vegan as well.

19:58With the beetroots roasted, all they need is a peel and a chop with a few fresh herbs.

20:05Pistachio butter on the plate, warm herby beets go next, crispy garlic, and a finishing touch.

20:16Or do you want a smaller one?

20:17That's nice.

20:18It's simple and clean, but our dream team must taste test everything.

20:27Will this light, confident vegetarian dish be as utterly delicious as it looks?

20:33Mm.

20:34I mean, that's delicious.

20:35Mm.

20:36It's a little sour.

20:37More vinegar?

20:38Yeah.

20:39More vinegar.

20:40Mmm.

20:41More vinegar.

20:42I like it more garlic.

20:43Yeah, more garlic.

20:44They're all talking about the different things that they could do to up it a little bit.

20:47Well, they're going to tweak it a bit for the menu, but it's so nice.

20:50It's like you get really earthy flavor from the pistachio butter.

20:53And then the beetroots are really fruity on top and quite sharp and acidic.

20:58And then you get that, like, mellow, crispy garlic.

21:01It's quite addicting to eat.

21:03It's got that, like, addictiveness to it.

21:05There's one last thing I need everybody to try.

21:09First love.

21:10It's time to break bread and to celebrate how far we've come.

21:15It's hard to believe that four months ago this was an empty shell.

21:19So good.

21:21I want to eat more.

21:23And that, just over a week from now, we'll be preparing to launch.

21:29Bye.

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