Ravneet Gill's Chop House Season 1 Episode 5

Reality Insight Hub

Ravneet Gill's Chop House Season 1 Episode 5  #RavneetGill'sChopHouse #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

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 vol de vent 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.

01:03Matty and I have always said we would never be so stupid as to open a restaurant.

01:19But here we are, a few months into the build.

01:24I've had to really learn that builders work on a different time zone than anyone else.

01:30It's not a criticism.

01:31It's an understanding.

01:32And a realisation that, three weeks from now, people are going to walk in here and order plates of food.

01:41Fifty-eight seats.

01:43Two turns a night.

01:44You never know.

01:45You don't know how busy you're going to be.

01:47We are nowhere near ready, but there is hope on the horizon.

01:52All the kitchen gadgets the girl could want are arriving.

01:56We are peeling off plastic from this central island.

02:00It is as fun as it looks.

02:01This is so new.

02:03For the past four months, our only test kitchen has been at home.

02:10There's been no escape from work, and it's been stressful, making sure the dishes are just right.

02:16They are nice.

02:17Well done.

02:18Gorgeous.

02:21Today, I'm going to cook at our restaurant for the first time.

02:25Because one of our three ovens has thankfully arrived.

02:31And what better dish with which to crown a new chop house than a pie?

02:37A sharing steak and ale pie.

02:40A classic chop house dish using traditionally generous portions of meat.

02:46I've waited months for this kitchen and a restaurant of my own.

02:55I want to keep it, like, really pristine.

02:57I feel like a big responsibility, you know?

03:00You don't always have that when you don't own it.

03:02You're like, oh, whatever.

03:06I love making traditional British food that's been enjoyed for centuries.

03:11This big old pie is made with delectable homemade suet pastry.

03:15Prepared from scratch to hold the comforting and rich filling.

03:21Self-raising flour, a bit of salt, and some suet.

03:26You can get some water going.

03:28So you might normally put butter.

03:29It's your replacement of suet.

03:31You know, we're making a beef pie, and this is beef suet.

03:35Extra beefy.

03:36So that's the pastry.

03:37You want to handle it as little as possible.

03:42Overworked pastry is tough and chewy, and I want tender and light.

03:48This needs an hour in the fridge.

03:52We're optimistically putting the filling in, hoping that we're going to have an oven in an hour.

04:02The beef is going to go in here.

04:04I'm using beef shin for this.

04:06I'll pass a bit of flour in there, and add a bit of salt.

04:10Give me a bit of pepper, please.

04:12That's salt.

04:13That's salt?

04:14Yeah.

04:16She knows what she's doing.

04:19This is really nice beef!

04:24We are serving quality produce on our menu, and meat is a huge part of that.

04:31This beef is from grass-fed native cows, reared in Hertfordshire.

04:35So, even though it's shin and a cheaper cut, the fat makes it juicy, so it's a tasty and flavourful option for pies.

04:47To the beginning, you're trying to get a colour on all of it.

04:50After a minute, mix it.

04:53Cook this on a high heat.

04:56I'm using a little vegetable oil in a heavy base pan.

05:02This smell good?

05:03Yeah, yeah.

05:04It's just really going to roughly chop some garlic down, because I love garlic.

05:11Let that really gently brown, but not too much, because it's going to get cooked to get in the oven.

05:17And in there, I'm going to put in a bay leaf, and let's put in a bit of thyme.

05:23Once that's done, add the lovely beef, some stock, and dark ale, which adds a richness, maltiness, and depth.

05:33This is a secret.

05:35I'm looking if there's some red currant jelly.

05:38There is.

05:40That would be nice.

05:42You'll eat the pie, and you'll go, what is that flavour?

05:46There's that.

05:47Just, like, add something really complimenting.

05:50Matty!

05:51Can you just taste that, please?

05:53See, it looks lovely.

05:55There's quite a lot of raw alcohol in there, Rav.

05:57Oh, yeah.

05:58I haven't cooked it out.

05:59Gorgeous.

06:03It's starting to thicken, and then turn it right down and put a lid on it.

06:07The sauce is going to cook now for two and a half hours on a low heat.

06:13When that's done, I'll roll out the chilled pastry ready.

06:17The sauce could go straight into the oven dish, and we've got some bone marrow from our beef supplier to make this pie even tastier.

06:25It's going to sit in here.

06:28It looks ridiculous, but it will be a showstopper.

06:33As it cooks, the marrow will soften and seep into the sauce, enhancing its flavour.

06:38So I'm actually just going to drape ambitiously over.

06:44The beef as it cooks will bubble up.

06:47We pull it out over the bone marrow.

06:49Very important.

06:51I like tucking sometimes the excess pastry underneath, because I think it's a little surprise for people.

06:56There's a bit of extra secret pastry tucked underneath, my friend.

07:00I'm going to egg wash this, put it in a hot oven.

07:03All the juices will be bubbling over the sides.

07:06The bone marrow is going to cook.

07:08It's going to be yummy.

07:12It looks quite Henry VIII, and what a showpiece of a pie.

07:17It's a most splendid pie, looking exactly as it might have hundreds of years ago.

07:29But there will be no admirers today, as the oven isn't working.

07:34Is it on, Matt, the oven?

07:35It's not being wired in yet.

07:36But you need to cook a pie.

07:38I'm going to speak to matey when he's up.

07:43It was promised two weeks ago.

07:46Then it was a week.

07:48Then it was yesterday.

07:50Then it was today.

07:51And it looks like it's going to be another four days.

07:54This is steak and ale pie with ice, frozen solid and still not cooked.

08:07I need to set my freezer properly.

08:10It's egg washed, so I'll be ready to go in now.

08:13These are really fast.

08:14So we're going to come back in about 25 minutes and see what's happened.

08:20I've got an idea for spicing up the pie and mash for people who want that.

08:25Homemade brown sauce.

08:28Onion, garlic, salt, brown sugar, mustard powder and tamarind.

08:35A lot of old British dishes use tamarind because it's kind of sweet and savoury at the same time.

08:43Then ketchup or tomato puree, vinegar, Worcester sauce and blend.

08:52Done.

08:54Tasting the pie today is Mike.

08:57He's our beef supplier and a good friend.

09:00And wants to see how his meat is being used.

09:04Mike has successful businesses in hospitality and has done it for years.

09:09He's a bit like our guardian angel.

09:12Make sure we don't mess it up completely.

09:14No pressure.

09:16OK, let's spoon the pie out.

09:18Get some of this brown sauce.

09:20It's going to go in my little sauce ramekin.

09:21Oh!

09:24It's a nice plate of food, man.

09:26What do you think?

09:28Nice touch with the brown sauce.

09:29Yeah, I mean, it looks very delicious.

09:31It's food you want to eat. Will you try it?

09:33Of course, I'd love to try it.

09:39Bang in.

09:41I like that.

09:43Lovely.

09:45Mmm, delicious.

09:47The bone marrow, apart from looking interesting,

09:49gives another texture and richness to the pie.

09:52Beefy seasoning.

09:54And they can give it to their dog.

09:56If they have a dog, it's an extra bonus.

09:58Can't give cooked bones to dogs.

10:00Oh, you can't give that to a dog.

10:02It's a lot of food.

10:04Lots of very high-quality ingredients.

10:05Should be fine.

10:07It's an honest plate of food.

10:08And it's one that feels like it represents Gina.

10:16Coming up, I'm on an excellent egg hunt.

10:20Bex is an egg-spurt.

10:23More kitchen toys arrive.

10:25This is it. This is the ninja.

10:27And Matty shows off some classic chop house cooking.

10:32I actually would like to learn one day how to do the grill.

10:36How to do the grill.

10:44We're getting closer to taking our place in London chop house history.

10:49Once upon a time, this was four walls and a floor.

10:53Now it's round with deliveries.

10:55You've got a lot of packaging just for that.

10:58So I think if we can get rid of some of the packaging,

11:00that would make a lot more space.

11:02A long-awaited ice cream machine has arrived,

11:05filling everyone with joy.

11:09Homemade frozen desserts will now be on the menu.

11:12This is it.

11:14Barely out the box, and we've already got customers.

11:17What own flavours?

11:19These seeds are, weren't they?

11:21Probably strawberry, cherry.

11:23Mouth-watering ice cream needs the best ingredients.

11:32Today, I'm heading south,

11:35where I know I can find a vital component for it.

11:39The perfect egg.

11:45I've escaped the building site today,

11:47and I've come to Cornwall for a bit of peace.

11:49Traditionally, eggs are at the top of any pastry chef's repertoire

11:54when it comes to ingredients.

11:56It's one of the most important.

11:58I've been using St Euse eggs for years,

12:02and I've come all this way to visit the farm for the first time.

12:06It's run and owned by my old friend, Bex.

12:10Are you ready?

12:12We're dressed for the nines.

12:13We're going out-out.

12:14Yes, we are.

12:15We're going out with the girls.

12:17This was your parents?

12:19Yes, so it started out as a dairy farm.

12:22We changed to chickens in the 80s.

12:25This is how you imagine chickens to be treated when you get eggs.

12:28When they say free-range.

12:30This is idyllic.

12:31Shall we go in a bit further?

12:32Yeah, come on up.

12:33We've got chickens in the trees.

12:37They want to get used to us.

12:38Yeah.

12:39So we have to be delicate and calm in here.

12:41These are Arancunas.

12:43They lay a blue-shelled egg.

12:45They are so gorgeous.

12:49I am bird mad.

12:51I'm going to be a farm girl now.

12:54This is the original farm?

12:55Yes.

12:56This is where it all began.

12:57We built this hen house in 2004.

13:00Two years after that, we thought,

13:02why are we sending all our eggs off to another packing centre

13:05when we don't know where they've been sold?

13:07So we thought, right,

13:08we'll hand our notice in with our national packer

13:10and set about setting up our own packing centre.

13:16This is Bex's packing centre.

13:19It's next door and receives five million eggs a week

13:22from farms across the UK.

13:27My own restaurant venture feels suddenly minute.

13:31So these are all our incoming eggs.

13:33This is incoming.

13:35So they come from all the different farms?

13:36Yes.

13:37We've got tickets on each one.

13:40This is a grader.

13:41This is a grader.

13:42And how does that work?

13:43So this does a whole load of different things.

13:46Each tray locks into one another.

13:48So that's why it's doing this dance, twisting round.

13:52They're taking each tray out.

13:55How much would one of these machines be?

13:58Nearly two million.

13:59You know what's so funny is when I walked in here and I saw this machine,

14:03it actually made me feel better about the fact that I was spending 4,000 pounds on a pastry sheet

14:10because there's nothing.

14:11Look at this.

14:12It goes into the egg inspector and it's got lots and lots of cameras taking coloured pictures of the eggs in here.

14:24And so it's mapping each egg on the grader and it's sending all that information back to its mainframe.

14:30Look how fast!

14:31And then this has got lots of little proper coils in here and it's tapping each of the eggs.

14:39And if you tap an egg and it's got a high sound wave, then it's got a crack in it.

14:43I love this machine.

14:47There's a lot of logic to everything and everything is very organised, which I appreciate.

14:53So now all of the eggs go into the boxes.

14:56Pointy and down.

14:58Pointy and down.

15:00For the air sacks.

15:03So it's better for the egg to sit that way.

15:06The colour of these rich yolk eggs will tint a cake or a pastry.

15:11As well as bringing a creamy texture to ice cream.

15:16Bex is an egg spurt.

15:18The hens are the egg spurt.

15:20Yeah.

15:26Getting away from the build gives me a chance to focus on the dream behind it.

15:31Good food and a space to celebrate.

15:35Where suppliers become family.

15:37And we can hold our heads up knowing where our food comes from.

15:42And that it's produced in a good way.

15:49Back at the restaurant, we're having dessert first.

15:53Ice cream needs egg yolks, caster sugar and cream.

15:57And then add whatever flavour you fancy.

16:02Freeze it and then feed it to your ice cream machine.

16:06Which will add lots of air as it whips it all up.

16:09Making it light, fluffy and yummy in your mouth.

16:13We made our first batch of ice cream.

16:16Cheesecake flavour.

16:17A classy chop house with distressed walls isn't the only thing Matti and I have been building.

16:26We're growing a tiny team of kitchen staff.

16:30Head chef Tony.

16:33Sous chef Joe.

16:35And pastry chef Ashley.

16:37Everyone is getting to know each other in the best way possible.

16:43By sharing food.

16:45Matti and I are going to make something from the chalkboard.

16:53Grilled Hoggett chops with fresh mint sauce.

16:56Braised peas and bacon.

16:57And specially roasted Cornish early potatoes.

17:03Hoggett is meat from a young sheep that's over a year old but under two.

17:09Because it's older, it's richer and holds its own with other strong flavours like mint.

17:16We've got these Hoggett chops which we're going to grill on the barbecue till they're nice and crisp and blushing pink.

17:21Grill is not my domain, but I actually would like to learn one day how to do the grill.

17:28First up, roasted Cornish early potatoes.

17:32So we're going to just cut these down into four.

17:34We're going with a bash of garlic, a little bit of rosemary, a bit of salt, a couple of wines of pepper, a good amount of olive oil.

17:43You don't want these to be too dry in there.

17:46Almost deep fried in olive oil.

17:48Ooh, that looks nice.

17:50OK, this going in the oven.

17:52Roast in the oven for half an hour until golden.

17:55Next up, the absolute must have for any lamb dish.

18:01Mint sauce.

18:03I think it's like an old school mint sauce, but with fresh mint.

18:07I think that's enough mint, isn't it?

18:08I think that's enough mint too.

18:09We're making the syrup by dissolving sugar into boiling water with a pinch of salt.

18:17When that's happened, it needs to be left to cool.

18:22When it's cool, add the malt vinegar.

18:25Mint's going in?

18:26Yeah.

18:28And stir well.

18:30Mint sauce is done.

18:35Now, braised peas with bacon.

18:38We're going to get a little bit of...

18:40Peas and bacon?

18:41Yeah.

18:43So shallots, we're just going to slice these up, just like so.

18:46And then a piece of garlic as well.

18:50Bit of duck fat, right?

18:52Duck fat, ooh.

18:53And then we're going to just take this nice bit of bacon.

18:56We're going to render out some of this fat.

18:57Yeah.

18:58I like cooking bacon.

18:59She likes cooking bacon.

19:01Here, we're going to just go in with the shallots.

19:03Cooking the shallots with the bacon in the duck fat.

19:08And we're going to give it a good couple of wines of black pepper.

19:11Probably be using my nice black peppers in the kitchen.

19:13That's what you wanted to do.

19:14No, I didn't.

19:15Left it out there.

19:16Then nick them.

19:18I'm going in with a little bit of seasoning.

19:23Nice rev.

19:25And just as they're starting to sweat down these shallots,

19:29we're going to go in with our peas.

19:33All of them?

19:34Yeah.

19:35Then we're going to take a nice bit of white wine,

19:37and then we can crank the heat up.

19:39What happens now?

19:40Bring it up to the boil.

19:41Yeah.

19:42Put it down for about a minute.

19:43Cook out that wine.

19:44Let it reduce down.

19:45Add some chicken stock.

19:46Then you braise them for about ten minutes.

19:52While the peas braise,

19:53we're moving on to our grilled Hoggett chops.

19:56A chop house chalkboard special.

20:00So we're going to season it with a little bit of fine salt.

20:04We're going to go fat side down first, let them crisp up.

20:07So this is the first proper time that the grill is getting used.

20:11So we're going to get a good colour on these.

20:12They're going to get a nice char.

20:13Then I'm going to second cook them on this layer here.

20:20Oh, that looks good.

20:21I thought you said it was going to take 20 minutes.

20:22I've got to rest them.

20:23OK.

20:24Do you like your little grill?

20:25Yeah, I love it.

20:26This grill was expensive.

20:28Custom built.

20:29This is Matti's toys.

20:30Mine are over there.

20:31This is Matt's.

20:33Are those potatoes looking good?

20:35Yeah, those look good, don't they?

20:36Yeah.

20:37Can you grab them out?

20:38Cheers, mate.

20:40And let's squeeze that in there.

20:42Matti's adding this lemon and mint to the cooked potatoes

20:45before plating up.

20:47Oh, that looks lovely.

20:55We're having a dinner party for the team.

20:58The first one.

20:59Everyone here is a chef.

21:01It's all coming together.

21:03We've got chops, braised peas, shallots, bacon, and mint sauce.

21:08Is this going to be like a special?

21:10That's all right.

21:11Yeah, I think so.

21:12Chopped board.

21:13It's good lamb.

21:14It's Martin dressed as lamb, actually.

21:16Hoggett.

21:17Hoggett dressed as lamb.

21:18That is good.

21:19Is it going to win a chicken dinner?

21:21Lamb lamb dinner.

21:23The team are lovely.

21:24Everyone is nice.

21:25We know everybody from before,

21:27which always makes it easier.

21:29And everybody seems to be getting on well.

21:31And now it's about making sure that everyone likes the food,

21:35that everyone's on the same level.

21:37Everybody needs to push as hard as they can to get it done.

21:43Let us know.

21:44We will let you do.

21:46We need to be naar the ficouole.

21:47Thanks, Ember.

21:48You've heard Mitch Scott.

21:49Have a great day.

21:50Have a good day.

21:51We will have great day.

21:52Honestly, have a gun at this.

21:53We may want to give you a damn jump.

21:54Whatkaan?

21:55Today, he will never be on ourそれ steeds.

21:56I've been signing us from the spring hour.

21:57Thanks, devil.

21:58How political.

21:59This is the film?

22:00It will be about six.

22:01Should my people go?

22:02Iiena.

22:03We'll give you a equity.

22:04How military effect is no�,

22:06um place.

Category

Transcript

Be the first to comment

Recommended