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Ravneet Gill's Chop House - Season 1 Episode 5 -
All The Kitchen Toys
All The Kitchen Toys
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00:00I'm Ravnit Gill
00:03I'm Chocolate Cake Mad
00:04A pastry chef
00:05With years of experience
00:07Have you ever seen a vol avant this big?
00:09And a lifetime ambition to open a restaurant
00:12With 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
00:26Fish
00:27That is so nice
00:29And seasonal ingredients
00:32In this series you'll see us start a restaurant from scratch
00:36We have no money left
00:37So we need to get it open quickly
00:39We'll be testing recipes for the menu
00:42I mean it needs more salt
00:43And then it will be on the menu
00:45Roll it again
00:46In the fridge for an hour or two
00:47Roll it again
00:48Done
00:49You'll also learn how to make some amazing dishes
00:52So good
00:53I hunched over the sink
00:54And I ate it with my hands
00:56From 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 was killing
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
01:29It's not a criticism, it's an understanding
01:32And a realisation that three weeks from now people are going to walk in here and order plates of food
01:3958 seats, two turns a night, you never know, you don't know how busy you're going to be
01:46We are nowhere near ready, but there is hope on the horizon
01:50All the kitchen gadgets the girl could want are arriving
01:55We are peeling off plastic from this centre island
01:59It is as fun as it looks
02:01This is so new
02:02For the past four months our only test kitchen has been at home
02:08There's been no escape from work and it's been stressful
02:13Making sure the dishes are just right
02:16They are nice, well done, gorgeous
02:18Today I'm going to cook at our restaurant for the first time
02:24Because one of our three ovens has thankfully arrived
02:28And what better dish with which to crown a new chop house than a pie
02:35A sharing steak and ale pie
02:39A classic chop house dish using traditionally generous portions of meat
02:50I've waited months for this kitchen and a restaurant of my own
02:54I 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
03:03I love making traditional British food that's been enjoyed for centuries
03:10This big old pie is made with delectable homemade suet pastry
03:16Prepared 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, it's your replacement of suet
03:31You know, we're making a beef pie, and this is beef suet
03:35Extra beefy
03:38So that's the pastry
03:40You want to handle it as little as possible
03:43Overworked pastry is tough and chewy
03:46And I want tender and light
03:48This needs an hour in the fridge
03:56We're optimistically putting the filling in
03:58Hoping that we're going to have an oven in an hour
04:01The beef is going to go in here
04:03I'm using beef shin for this
04:05Pass a bit of flour in there
04:07And add a bit of salt
04:09Give me a bit of pepper, please
04:11That's salt
04:13That's salt?
04:14Yeah
04:15She knows what she's doing
04:18This is really nice beef
04:20We are serving quality produce on our menu
04:26And meat is a huge part of that
04:28This beef is from grass-fed native cows
04:33Reared in Hertfordshire
04:34So even though it's shin and a cheaper cut
04:37The fat makes it juicy
04:38So it's a tasty and flavourful option for pies
04:41To the beginning, you're trying to get colour on all of it
04:43After a minute, mix it
04:44Cook this on a high heat
04:45I'm using a little vegetable oil
04:47In a heavy base pan
04:49Does this smell good?
04:50Yeah, yeah
04:51Yeah
04:52It's really good
04:53It's just really going to roughly chop some garlic down
04:56Because I love garlic
05:10Let that really gently brown but not too much
05:14Because it's going to get cooked to get in the oven
05:16And in there, I'm going to put in a bay leaf
05:18And let's put in a bit of thyme
05:21Once that's done, add the lovely beef
05:25Some stock and dark ale
05:29Which 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
05:39That would be nice
05:41You'll eat the pie and you'll go, what is that flavour?
05:45And it's that
05:46Just, like, add something really complementing
05:49Matty!
05:51Can you just taste that, please?
05:53See, it looks lovely
05:54There's quite a lot of raw alcohol in there, Rav
05:56Oh, yeah, I haven't cooked it out
05:58Gorgeous
06:00It's starting to thicken
06:01It's starting to thicken
06:03And then turn it right down and put a lid on it
06:06The sauce is going to cook now for two and a half hours on a low heat
06:10When that's done, I'll roll out the chilled pastry ready
06:15The sauce could go straight into the oven dish
06:18And we've got some bone marrow from our beef supplier
06:21To make this pie even tastier
06:23It's going to sit in here
06:26It looks ridiculous, but it will be a showstopper
06:30As it cooks, the marrow will soften and seep into the sauce, enhancing its flavour
06:37So I'm actually just going to drape ambitiously over
06:43The beef as it cooks will bubble up
06:46We pull it out over the bone marrow
06:48Very important
06:50I like tucking sometimes the excess pastry underneath
06:54Because 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
07:02Put 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
07:09It looks quite Henry VIII
07:14And what a showpiece of a pie
07:17It's a most splendid pie
07:20Looking exactly as it might have hundreds of years ago
07:29But there will be no admirers today as the oven isn't working
07:33Is it on, Matt, the oven?
07:35It's not being wired in yet
07:36You 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
07:49Then 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
08:04Frozen solid and still not cooked
08:06I need to set my freezer properly
08:09It's egg washed
08:11So I'll be ready to go in now
08:12These are really fast
08:14So we're going to come back in about 25 minutes
08:16And see what's happened
08:18I've got an idea for spicing up the pie and mash for people who want that
08:24Homemade brown sauce
08:26Onion, garlic, salt, brown sugar, mustard powder, and tamarind
08:35A lot of old British dishes use tamarind
08:39Because it's kind of sweet and savoury at the same time
08:43Then ketchup or tomato puree
08:45Vinegar, Worcester sauce, and blend
08:49Done
08:55Tasting the pie today is Mike
08:57He's our beef supplier and a good friend
08:59And wants to see how his meat is being used
09:03Mike has successful businesses in hospitality
09:07He's done it for years
09:09He's a bit like our guardian angel
09:11Make sure we don't mess it up completely
09:13No pressure
09:15OK, let's spoon the pie out
09:17Get some of this brown sauce
09:19It's going to go in my little sauce ramekin
09:22Oh!
09:24It's a nice plate of food, man
09:26What do you think?
09:27Nice touch with the brown sauce
09:28Yeah, I mean, it looks very delicious
09:30It's food you want to eat
09:31Will you try it?
09:32Of course, I'd love to try it
09:39Banging
09:40I like that
09:41We've got to go
09:42Lovely
09:45Mmm, delicious
09:46The bone marrow, apart from looking interesting
09:50Gives another texture and richness to the pie
09:52Beefy seasoning
09:53Mm-hmm
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
09:59Oh, you can't give that to a dog
10:02It's a lot of food
10:03Lots of very high-quality ingredients
10:05Should be fine
10:06It's an honest plate of food
10:08And it's one that feels like it represents Gina
10:11Coming up, I'm on an excellent egg hunt
10:19Bex is an expert
10:21More kitchen toys arrive
10:24This is it, this is the ninja
10:26And Matty shows off some classic chop house cooking
10:32I actually would like to learn one day
10:34How to, how 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
10:52Now it's round with deliveries
10:54You've got a lot of packaging just for that
10:56So I think if we can get rid of some of the packaging
10:58That would make a lot more space
11:00A long-awaited ice cream machine has arrived
11:04Filling everyone with joy
11:06Homemade frozen desserts will now be on the menu
11:10This is it
11:12Barely out the box and we've already got customers
11:16What herb flavours?
11:18It was seasonal weren't it?
11:20Strawberry, cherry
11:22Mouthwatering ice cream needs the best ingredients
11:28Today I'm heading south
11:30Where I know I can find a vital component for it
11:32The perfect egg
11:34I've escaped the building site today
11:38I've come to Cornwall for a bit of peace
11:40Traditionally, eggs are at the top of any pastry chef's repertoire
11:42When it comes to ingredients
11:44It's one of the most important
11:46I've come to Cornwall for a bit of peace
11:48Traditionally, eggs are at the top of any pastry chef's repertoire
11:52When it comes to ingredients
11:54It's one of the most important
11:56I've been using St Euse eggs for years
12:00And I've come all this way to visit the farm for the first time
12:04It's run and owned by my old friend Bex
12:08Are you ready?
12:10We're dressed for the nines
12:12We're going out out
12:14Yes we are
12:16We're going out with the girls
12:18This was your parents?
12:20Yes, so it started out as a dairy farm
12:22We changed to chickens in the 80s
12:24This is how you imagine chickens to be treated when you get eggs
12:28When they say free-range
12:30This is idyllic
12:32Should we go in a bit further?
12:34Yeah, come on up
12:36We've got chickens in the trees
12:38They want to get used to us
12:40And calm in here
12:42These are Arancunas
12:44They lay a blue shelled egg
12:46They are so gorgeous
12:48I am bird mad
12:50I'm going to be a farm girl now
12:52This is the original farm?
12:54Yes, this is where it all began
12:56This is where it all began
12:58We 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
13:06When we don't know where they're being sold?
13:08So we thought, right, we'll hand our notice in with our national packer
13:10And set about setting up our own packing centre
13:14This is Bex's packing centre
13:18It's next door and receives 5 million eggs a week from farms across the UK
13:26My own restaurant venture feels suddenly minute
13:30So these are all our incoming eggs
13:32This is incoming
13:34So they come from all the different farms
13:36Yes, we've got tickets on each one
13:38This is a grader
13:40This is a grader
13:42And how does that work?
13:44So 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
13:51Twisting round
13:52They're taking each tray out
13:54How much would one of these machines be?
13:57It's nearly 2 million
13:59You know what's so funny?
14:01Is when I walked in here and I saw this machine
14:03It actually made me feel better
14:05About the fact that I was spending 4,000 pounds
14:08On a pastry sheeter
14:10Because there's nothing
14:11Look at this
14:12Look at this
14:17It goes into the egg inspector
14:19And it's got lots and lots of cameras
14:21Taking coloured pictures of the eggs in here
14:23And so it's mapping each egg on the grader
14:26And it's sending all that information back to its mainframe
14:29Look how fast!
14:31And then this has got lots of little proper coils in here
14:37And it's tapping each of the eggs
14:39And if you tap an egg and it's got a high sound wave
14:42Then it's got a crack in it
14:44I love this machine
14:46There's a lot of logic to everything
14:49And everything is very organised
14:51Which I appreciate
14:52So now all of the eggs go into the boxes
14:57Pointy 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
15:15Bex 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
15:32Good food and a space to celebrate
15:35Where suppliers become family
15:38And we can hold our heads up knowing where our food comes from
15:42And that it's produced in a good way
15:44Back at the restaurant we're having dessert first
15:53Ice cream needs egg yolks
15:56Caster sugar and cream
15:58And 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
16:18A classy chop house with distressed walls isn't the only thing Matti and I have been building
16:25We're growing a tiny team of kitchen staff
16:27We're growing a tiny team of kitchen staff
16:29Head chef Tony
16:32Sous chef Joe
16:34And pastry chef Ashley
16:37Everyone is getting to know each other in the best way possible
16:42By sharing food
16:44Matti and I are going to make something from the chalkboard
16:48Grilled hoggett chops with fresh mint sauce
16:55Braised peas and bacon
16:57And specially roasted Cornish early potatoes
17:00Hoggett is meat from a young sheep that's over a year old but under two
17:07Because it's older it's richer and holds its own with other strong flavours like mint
17:14We've got these pocket chops which we're going to grill on the barbecue till they're nice and crisp and blushing pink
17:20Grill is not my domain but I actually would like to learn one day how to do the grill
17:26First up roasted Cornish early potatoes
17:31So we're going to just cut these down into four
17:33We're going in with a batch of garlic
17:35Little bit of rosemary
17:37Bit of salt
17:38Couple of wines of pepper
17:40A good amount of olive oil
17:42You don't want these to be too dry in there
17:44Almost deep fried in olive oil
17:46Ooh
17:47That looks nice
17:49OK this going in the oven
17:51Roast in the oven for half an hour until golden
17:54Next up the absolute must have for any land dish mint sauce
18:01I think it's like an old school mint sauce but with fresh mint
18:06I think that's enough mint isn't it?
18:07I think that's enough mint too
18:09We're making the syrup by dissolving sugar into boiling water with a pinch of salt
18:15When that's happened it needs to be left to cool
18:20When it's cool add the malt vinegar
18:25Mince going in
18:27And stir well
18:29Mince sauce is done
18:31Now braised peas with bacon
18:37We're going to get a little bit of um
18:39Peas and bacon
18:41Yeah
18:42So shallots
18:43We'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
18:55We're going to render out some of this fat
18:57Yeah
18:58I like cooking bacon
18:59She likes cooking bacon
19:00Here we're going to just go in with the shallots
19:02Cooking the shallots with the bacon
19:05Um in the duck fat
19:07And we're going to give it a good couple of wines of black pepper
19:10I can't believe I'm using my nice black peppers in the kitchen
19:13That's what you wanted to do
19:14No I didn't
19:15They're for out there
19:16Then nick them
19:17I'm going in with a little bit of seasoning
19:23Nice rev
19:24And 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
19:42For about a minute
19:43Cook out that wine and let it reduce down
19:44Add some chicken stock
19:45Then you braise them for about 10 minutes
19:47While the peas braise, we're moving on to our grilled hogget 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
20:06Let them crisp up
20:07So this is the first proper time that the grill is getting used
20:10So we're going to get a good colour on these
20:12They're going to get a nice char
20:13Then we're going to second cook them on this layer here
20:17Oh, that looks good
20:20I thought you said it was going to take 20 minutes
20:22I've got to rest them
20:23OK
20:24Shall I get your little grill?
20:25Yeah, I love it
20:26This grill was expensive
20:28Custom built
20:29This is Matty's toys
20:31Mine are over there
20:32This is Matt's
20:33Are those potatoes looking good?
20:35Yeah, those look good, don't they?
20:36Yeah, they look good
20:37Yeah, can you grab them out?
20:38Cheers, mate
20:40And let's squeeze that in there
20:42Matty's adding this lemon and mint
20:44To the cooked potatoes before plating up
20:47Oh, that looks lovely
20:55We're having a dinner party for the team
20:57The first one
20:59Everyone here is a chef
21:01It's all coming together
21:03We've got chops
21:04Braised peas
21:05Shallots bacon
21:06And mint sauce
21:07Is this going to be like a special?
21:09That's all right
21:10Yeah, I think so
21:11Chalk board
21:12It's good lamb
21:13It's Martin dressed as lamb, actually
21:15Hoggett
21:16Hoggett dressed as lamb
21:17That is good
21:18It's the winner winner chicken dinner?
21:20Lamb dinner
21:21Lamb dinner
21:22The team are lovely
21:24Everyone is nice
21:25Everyone is nice
21:26We know everybody from before
21:27Which is 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
21:40We'll see you next time
21:41Let's get it done
21:42Let's get it done
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