Ravneet Gill's Chop House Season 1 Episode 3

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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 heart rate is here.

01:13On Station Road, Chinkford, it's lunchtime at the restaurant site.

01:17A key time of day for our build team and the menu at Gina.

01:21Lunch is going to be a big thing here, because the lunchtime crowd is actually a very hard crowd to pin down and to bring in.

01:29We're just around a month to launch night.

01:32With no kitchen yet finished, Matty's still keen to offer a lunch service.

01:37I'm making sandwiches.

01:41But even the simplest of snacks can be a trial.

01:44Look at this.

01:45Look at this.

01:46This is a nice touch.

01:47I like it with the hands.

01:48That's really nice.

01:49One route I've found to a happy site is keeping builder George and his team fully fuelled.

01:55Their lunchtime snack, ham, cheese and pickle sandwiches.

01:59Matty's decided to make them lunch today, because they've done a lot for us.

02:04Hey George.

02:07So technically this is the first thing you've cooked here.

02:10Is it?

02:11Yeah.

02:12Yeah it is.

02:13Nothing quite as simple as sandwiches is planned for our menu.

02:18I would like a little pie at lunch.

02:20Would you?

02:21Yeah.

02:22That's fine, yeah, nice.

02:23Well what would you do?

02:24I'd like a pie mashed as well.

02:26I'd like some griddled courgettes with lemon, feta, mint.

02:31Yeah.

02:32As a little plate.

02:33Yeah, nice.

02:34George what would you like for a lunch menu?

02:37Sea bass.

02:38Sea bass?

02:39You're going to try and bankrupt us before you've eaten.

02:43Sea bass.

02:52Maybe one day we'll cook George a sea bass for lunch.

02:55For now with the inside looking more clean, we're ready for the major delivery.

03:00The kitchen.

03:01Waiting for kitchen stuff.

03:05And Matty is pensive.

03:08Oh look that's him there.

03:09I think.

03:15It's a lot of kitchen.

03:16Yeah?

03:17Yeah?

03:18Yeah, of course.

03:19Frankly, the kitchen is like a stainless steel jigsaw puzzle on steroids.

03:25There's a lot of it.

03:26It's pretty heavy man.

03:27That's the light one I think.

03:29Is it?

03:30That's the light isn't it?

03:31That's the easy one.

03:33Lawrence, our kitchen designer is on hand.

03:36So I'm able to get an early feel of how my working life might be shaping up.

03:42So this is going to be my bit.

03:44Yeah.

03:45And then what's going on here?

03:46This is the pace.

03:47This is the starters.

03:48Wow.

03:49And your company is going to be there.

03:50Mm-hmm.

03:51That's your induction.

03:52Yeah.

03:53That's going to be marble.

03:54Mm-hmm.

03:55And your mixer is going to be here.

03:57Wow.

03:58This morning we didn't have a restaurant, whereas now you could technically get everything

04:07out, do a clean, and you could open.

04:10Without the seeds?

04:11Well, you could, you know.

04:12You could start a takeaway service.

04:19Takeaway or not, I need to get cracking on ideas for the lunchtime menu, like desserts.

04:25A cake the butcher sells may be one solution.

04:29We're on Chinkford High Street, and this is the butcher shop.

04:33They sell Tottenham cake.

04:36We grab it, me and Matty, and we walk down the street eating it as a little afternoon treat.

04:42I come to get that.

04:43Oh, yeah, Tottenham cake.

04:44Yeah, it's fantastic.

04:45I know.

04:46Do you like it?

04:47I love the cake.

04:48Do you?

04:49Yes.

04:50And sometimes I come and it's sold out.

04:51I know.

04:52But that's not a bad thing, is it?

04:53No.

04:54It was very popular.

04:55Yes, exactly.

04:56Come back, you know, it's all back in fashion again.

04:59Do you have a memory of Tottenham cake?

05:00When I was at school?

05:01Yeah.

05:02That's when I remember Tottenham cake with the old custards.

05:04There's got to be custard.

05:05Boom, homemade custards.

05:07Look at that.

05:08Look at that.

05:09Oh, look at the fit.

05:10Beautiful.

05:11Yeah.

05:12The main thing, let's taste it, see what it tastes like.

05:14Cool.

05:17Mmm.

05:18How's that?

05:19Excellent.

05:20Mmm.

05:21But you know why it's so popular now.

05:22Mmm.

05:23Oh.

05:24A Tottenham cake is an old-fashioned tray bake, named after the area in North London,

05:31where it was first cooked by a Quaker as a cheap treat for children.

05:35I want to test a version for our lunchtime menu, served with custard.

05:40As the restaurant kitchen still remains a work in progress, I'm cooking at the flat.

05:46Making a Tottenham cake, it's one of the easiest cakes to make.

05:49Traditionally, with a Tottenham cake, you either have sprinkles or you have coconut.

05:53But we're going to try it with coconut today, because it's really pretty.

05:56For the sponge, start with soft butter.

06:04Just butter for now, with a bit of vanilla.

06:10And I always add a bit of salt to my butter.

06:14Sugar goes in.

06:17While that mixes till light and fluffy, about five to eight minutes, get the eggs ready.

06:22Tottenham cake, some people would call it school dinner cake,

06:28because you would get served this at school.

06:30Super easy sheet cake with icing and sprinkles.

06:34I was a really fussy eater at school.

06:37And I wouldn't eat school dinners, but I would always eat a massive piece of dessert.

06:43I'm going to put the eggs in.

06:45A few at a time.

06:47I'm just going to put a spoon of flour into that, just to stop it from curdling too much.

06:51Sometimes I pause to add a bit of flour, because it's such a buttery mixture,

07:00that if you heavy load with putting all the eggs in in one go,

07:03you might get quite a split mixture.

07:05So I do half, I do it gradually.

07:07Add the remaining plain flour, baking powder, and mix till smooth.

07:19OK.

07:20That's it.

07:24Pour into a lined tin and make sure you spread the mixture evenly.

07:28Lunch menu is always going to be set.

07:31And it's going to be two to three courses for a set amount of money, as cheap as possible.

07:36And we'll always have a thoughtful pudding on that menu.

07:40That needs about half an hour.

07:42OK.

07:43Now I'm going to mix some custard.

07:47So I've just got my cream and milk on the go, with a little bit of sugar.

07:51I put a bit in there to coat it, so it doesn't catch on the bottom.

07:56Bit of vanilla.

07:58Also, always a pinch of salt in there.

08:01Then I just need egg yolks.

08:04Which need to be thoroughly whisked.

08:06Egg yolks with the second half of my sugar.

08:12Milk, cream, egg yolks, sugar, and a bit of vanilla.

08:16With a pinch of salt.

08:17Oh, this looks really nice.

08:20Look, that's done.

08:22So, Ken, I'm going to show you that scraping of the bottom of the pan.

08:25Can you see?

08:26It's clean.

08:27It's done and it's thick.

08:31Yep.

08:34It tastes like school.

08:36It is really good.

08:41To decorate the cake, classic icing is used.

08:45Water.

08:49And colour.

08:51Contains only natural colour pigment.

08:56Mix the icing sugar and water until smooth.

09:00That looks very pretty.

09:03I'm going to let that hang out here.

09:07I'm going to just test my cake.

09:09Clean.

09:13Before topping, the sponge needs to cool.

09:16Next, the jammy layer.

09:18This is my precious jar of rhubarb jam.

09:21I made a vat of it when the rhubarb had just come into season.

09:26I like to actually not use this until winter.

09:28When I need a pop of colour or I need a spoon of it in my granola, it cheers me up.

09:32This is a nice twist on a topping cake because I'm using rhubarb jam.

09:39You might traditionally use raspberry or strawberry.

09:42But the colour's similar and it tastes beautiful and I made it.

09:46I am happy with this icing.

09:51I think it's pink enough.

10:00On Gina's menu, we're going to serve it as a perfect, beautiful square on top of a pool of custard.

10:06And then putting the coconut over the top.

10:11This is done.

10:15Another piece of, a constant piece offering to my lovely builders.

10:19I'm going to put my custard in another jug and I'm going to get down to that restaurant.

10:27All set for the builders.

10:29I love all my cooking to find a home.

10:32So in the back alley of the restaurant, I find my customers.

10:36Do you want some cake?

10:38I've made cake and custard.

10:40Oh, yeah.

10:41Yeah?

10:42There you go.

10:43Lovely, thank you.

10:44Do you want some custard?

10:45I have a bit of custard.

10:46Oh, that looks good.

10:47Mmm.

10:50Who actually made the cake?

10:51I actually made the cake.

10:52You made it, yeah.

10:53And the custard?

10:54I made the custard.

10:55Perfect.

10:56But do you like it?

10:57Honestly, yeah.

10:58Okay, were you going to say it was horrible?

10:59No.

11:00I wanted a compliment to whoever made it.

11:02It looks good.

11:03It's really good.

11:05That's delicious.

11:06Lovely.

11:07Custard's delicious.

11:08That's easily the best custard I've ever had.

11:10Easily one of the best ones.

11:11Oh, my God, thank you.

11:12Thanks.

11:13Thanks.

11:16Coming up, at the back of the restaurant build, Matty's found a ham.

11:21Lovely little ham joint.

11:22Look at that.

11:24The walls get a special effect treatment.

11:26It looks good.

11:28And I'm trying to get a pastry buddy to work at the kitchen.

11:31It's better than I remember it.

11:36With Gina's facade having a major facelift, including the restoration of the old pillars,

11:41we're also keen to stamp a mark on the inside.

11:45Oh, wow.

11:46Look at that.

11:47Creating a classy, faded plaster and paint effect.

11:50It's got so much texture to it.

11:51Wow.

11:53To treat our diners to decaying decadence takes the artist's hand of John.

11:58And I'm keen to help.

11:59These are the main colours.

12:01That one.

12:02Yeah.

12:03That one.

12:04Yeah.

12:05And that one.

12:06Yeah.

12:07Bit of that.

12:08Yeah.

12:09Put it on there.

12:10And maybe a bit of pink.

12:11And that one here.

12:12Yeah, put it there.

12:13That's it.

12:15Sit around.

12:18How nice is that?

12:21In the unfinished kitchen, Matty's found a ham he ordered, a possible lunchtime treat.

12:27Lovely little ham joint.

12:28Look at that.

12:30Three kilos?

12:313.3 kilos.

12:34Back at the flat, Matty's thinking that carving ham off the bone could hit the mark for our set-priced

12:39lunch plan.

12:41Served with a delicious leet gratin and homemade piccolili.

12:46Also perfect for our midday snack.

12:50We're making a glazed honey mustard ham.

12:53This is the head chef.

12:54And just prise this leathery skin off.

12:59And we go for a little criss-cross.

13:02We've roasted the ham for about two hours at 160 degrees C in a fan oven.

13:07Now it's ready to glaze with simple honey and mustard.

13:11Do you mix it together?

13:12Yeah, mix it together.

13:13What, honey with the mustard?

13:15Yeah.

13:16Okay.

13:17And then do you want to paint it for me?

13:18Yes.

13:19You're good at that.

13:20We've budgeted our entire restaurant based on a prediction that we'll be busy at lunch.

13:26So if we don't, it's going to take us longer to pay everyone back.

13:30By everyone, I mean us.

13:33Do you want to start it with some cloves or no?

13:35Yeah, I think we should.

13:36That would be nice.

13:37Let's put a few in.

13:40Shall I get this ham in the oven?

13:42Yeah, that would be lovely.

13:44That looks gorgeous.

13:45Doesn't it?

13:46Yeah, go on.

13:47Okay.

13:48Right.

13:49While the ham roasts, a quick version of a pickle.

13:57I love Picky Lily because of that.

14:00Cauliflower, cucumber and onion.

14:04While Matty chops the veg, I'm making the pickling liquid.

14:08So I'm just dissolving my sugar in the vinegar and then I'm going to add in mustard powder and turmeric.

14:13And then last thing goes in is the corn flour.

14:16Whisk it in until it thickens.

14:17Okay.

14:18Yeah.

14:23There you go.

14:24This has been salted.

14:26Yeah.

14:27And left on the side.

14:28Yeah.

14:29We salt it, obviously, to season it and to remove some of the moisture.

14:35Once some of the water's come out from there, we'll tip the warm liquid over.

14:40Leave it for a little bit and serve it.

14:43Oh, that looks nice.

14:45Right.

14:46Keep an eye on the ham and glaze more, halfway through cooking.

14:49Matt's going to blanch off the leeks, aren't you, Matt?

14:54Yeah.

14:55How's the build going, Rav?

14:56Um...

14:57Loving it.

14:58I'm finding it hard.

14:59Yeah.

15:00Aren't you?

15:01Yeah.

15:02You're right.

15:03You're right.

15:04You're right.

15:05You're right.

15:06You're right.

15:07You're right.

15:08You're right.

15:09You're right.

15:10That water should be ready.

15:11Should we put a bit of salt in there, Ravi?

15:12Yes, please.

15:13Oh.

15:14Yeah.

15:15I'm going to try and let that boil before it goes in, please.

15:20He's really bossy.

15:22When it comes to food, Matt is very bossy.

15:25Grattan.

15:26Should I put them in there?

15:27It's fine, yeah.

15:28Go on.

15:29The leeks are blanching for the gratin.

15:31Matt's going to make a simple bechamel.

15:33We're going to grate some cheese and put it together and bake it.

15:36I'll grate your cheese for you.

15:37Beautiful.

15:38Do you want all of that?

15:39Lock?

15:40No, half of that.

15:41All right.

15:46Blanching the leeks makes them tender, ready for baking.

15:50How long does that take to bake, then?

15:5120 minutes.

15:52Just till it's all gratinate, green, dark and golden.

15:55Yeah, they're nice leeks.

15:57Matt's going to make a bechamel in here.

15:59First, you melt some butter.

16:01Then they'll come to a little bubble.

16:04Add some flour to butter.

16:10Does that look good?

16:11Yeah, it does look good.

16:12Just give me a little glaze in the oven.

16:15Okay, I think it's done now.

16:17You want the glaze to be sticky.

16:19It takes about 25 to 30 minutes.

16:22Back to bechamel sauce to finish.

16:26Once you can smell this, it's been cooking for a couple of minutes.

16:30You add this milk.

16:31Go with our cayenne pepper.

16:33Stop, stop.

16:35Yeah.

16:36Teaspoon of mustard.

16:38How much?

16:40Yeah, go on.

16:41Turn it off.

16:43And then cheese.

16:45I got quite fat doing him.

16:46Because when you see the gluttonous option of a dish and how it can be made better, which

16:56Matt does, he makes the best version of everything for me, you can put on weight quite quickly.

17:02Yeah.

17:03I'm looking forward to lunch.

17:04Are you starving?

17:05Are you?

17:06Starving!

17:07I think you should finish this picc-a-lily off.

17:11This is getting warmed through again and poured on those lovely vegetables and we have picc-a-lily in ten minutes.

17:17Cool.

17:18Right, that's nice and warm.

17:20Lunch trial, I guess, for Gina.

17:23Yeah.

17:28She's letting it gratinate under the grill.

17:32That looks beautiful.

17:39How many people will this serve then, do you reckon?

17:42How many portions will you get?

17:43Six.

17:45There you go.

17:47The gratin is so nice that it would be a really, really fun side.

17:52As a special, you could put that on in those lovely dishes I've bought.

17:56All right.

17:57Don't you think?

17:58Yeah, of course.

17:59I'd order that.

18:01Of course you would.

18:02I think this is knockout.

18:09With a thumbs up for Matty's lunchtime ham and gratin, I need to remain queen of pastry and desserts.

18:17So I'm back at an old workplace to steal a pastry chef.

18:21Today we're going to visit Ashley.

18:22She's a pastry chef who I employed here and I'm taking her with me to Gina.

18:29How are you doing?

18:30I'm good, how are you?

18:31Yeah, good.

18:32I hired Ashley at Wild By Tart.

18:33Hi.

18:34Ashley came in and made us this chocolate tart that I'm never going to forget.

18:38We're going to test today the same chocolate tart.

18:41And if we love it, we might put an iteration of it on the first menu at Gina.

18:46Shall we roll pastry?

18:48Yes.

18:50The pastry Ashley made earlier is chocolate flavoured.

18:53This is quite a tricky dough.

18:56Yeah, it's quite soft and tender once you bake it.

19:01And needs to be rolled very thin.

19:03Ashley rolls it between paper, because if you rolled it on the bench, it would just stick everywhere.

19:09Oh, I can still roll.

19:11I do it a bit differently, I always start from the middle.

19:16I can tell Ashley made it properly, but also it's really delicate.

19:19I'm going to put it in the blast.

19:22The dough's getting chilled down a bit.

19:23That's a blast chiller, so it's going to get chilled very quickly.

19:26Do you want a blast chiller?

19:28I think there are other things that I would like.

19:30The sheeter.

19:32Yeah, we're going to get it. I know, I know.

19:33A sheeter.

19:34It's such a luxury.

19:35Yeah, yeah.

19:36A sheeter rolls out pastry and is time and labour saving.

19:40When we have the sheeter, when, like, Ashley won't need to roll the pastry out,

19:43we're going to whack it in the sheeter.

19:44Yeah.

19:45It's going to be a whole thing.

19:46Yeah, it's going to be a whole thing.

19:47It's going to change our lives.

19:49For the chocolate custard filling, cream and milk are heated.

19:53So you're doing 90 grams?

19:54Yeah.

19:55Of egg yolk.

19:57Which are whisked, then the warm cream and milk are added.

20:01I'm going to temper that for Ashley.

20:03Next, lots of quality chocolate that's melted into the egg and cream mix.

20:09Just some beautiful chocolate custard that's going to go in the tart shell.

20:13At Gina, it's just me and Ashley in the pastry section.

20:19Yeah.

20:21I think we can tackle it between the two of us.

20:25In the oven, Ashley's baking a crunchy topping for the tart.

20:28Cocoa nub tuile is baking, and it's going to be like a crunchy addition to the top of the tart.

20:35It really is like a French word for a really thin, crispy biscuit, I think.

20:41The chocolate-laden tart shell is baked, then cooled.

20:46The chocolate tart of dreams.

20:49This one is one that Ashley made earlier, kindly.

20:53I mean, she's done a lot of work on her day off just for me.

20:56Wish me luck.

20:58Beautiful.

21:00So, we've got a beautiful piece of chocolate tart.

21:03A bit of cocoa nub tuile on top.

21:05And we're going to get some creme fraiche on the side.

21:08Ooh.

21:10First thing I've eaten today is going to be a chocolate tart.

21:13Mmm.

21:19The chocolate custard is excellent.

21:23It's better than I remember it.

21:25And it just makes me even more excited about getting Ashley in our kitchen.

21:30I also probably told Ashley hundreds of times that I'd never open my own place.

21:34Yeah, you did.

21:36But I'm so glad.

21:39After today with Ashley by my side,

21:41I'm feeling everything could slowly be coming together.

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