- 18 giờ trước
Ravneet Gill's Chop House - Season 1 Episode 8 -
The Final Countdown
The Final Countdown
Danh mục
😹
Vui nhộnPhụ đề
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11:24Yes, this is worth quite a lot of money
11:27This is a very expensive wall, you wouldn't want to set that on fire
11:31No
11:31Crocheting them is a timely process
11:35That takes about 30 hours
11:38It takes about an hour just to stitch each ring on
11:43So Eva's actually a professional weaver
11:47People call me Eva the Weaver
11:49Did you make any of mine by hand?
11:52Yes, yeah, a couple of them hanging up
11:56I think it was like cooler than I ever imagined it to be
12:00And I'm glad we've come to see the workshop
12:02Because I think if we hadn't seen this
12:04We wouldn't have total appreciation of how much work and consideration
12:08Has gone into making these lights
12:11Back in Chinkford, lampshades now on site
12:17The final fitting is underway
12:18Very well made, not easy to fit
12:21They're designed to hang off long poles
12:26Intimate for dining
12:27While showing off the food
12:29We hope
12:31Apparently there's a colour sequence
12:33It should go light, dark
12:36Which it does light, dark
12:38And it don't
12:39That's a dark one
12:40While George resolves the subtleties of my colour choice
12:46I've slipped back to the flat in anticipation of a visit from Naomi
12:51I'm baking a treat for her for making my dream lighting a reality
12:55Chocolate chip cookie dough
12:57My go-to standby
12:58Perfect cook from frozen
13:00They take about 14 minutes
13:02People stop me in the street about these cookies and say thank you for that recipe
13:07And that delicious recipe is as simple as this
13:11Mix the dry ingredients
13:13Flour, baking powder, baking soda and salt
13:16Put the butter with the sugar
13:19Castor and dark brown
13:20Then cream together
13:22Add the egg
13:24Then mix till evenly combined
13:26Add the dry ingredients and mix
13:29Then fold in chunks of chocolate
13:32Just roll into about 60g balls
13:36Then they're ready to cook
13:37Or freeze
13:38So with these cookies
13:43You've got to hold your nerve
13:44You've got to take them out of the oven
13:46At the time it says
13:47Because you get a nice crust around the edge like this
13:50And then the middle
13:51When it's cool
13:52Will be chewy
13:52If you were to leave them in for longer
13:54The whole thing will just be dry
13:55With the lights finally hung
14:05It's back to the hands of the maker for inspection
14:07Oh my god, hi
14:09Matty
14:13It's Naomi
14:14Hi Matty
14:15Thank you
14:16Oh, thank you
14:17They're so nice
14:19As the lamps are crocheted
14:20They remain flexible
14:22And once in place
14:23Benefit from an expert eye to a line
14:25That middle one needs to be that way
14:27Just a bit
14:28Yeah, that looks much better
14:30I baked you some cookies today
14:33Oh my goodness
14:34So I'll box those up
14:34And then I thought I'd give you
14:36Today's bread that was baked
14:37What?
14:38Mmm, thank you
14:39Wow
14:40Oh my, oh my gosh
14:43Wow, that was amazing
14:47If my guilty pleasure
14:49In opening the restaurant
14:50Has been expensive interior tastes
14:52Then I'll forgive Matty
14:53His guilty pleasure
14:55Burgers
14:57And with a fresh delivery
14:58Of the best minced beef
15:00In the kitchen
15:00Chef Tony is getting set
15:02For some burger flipping
15:03With Matty
15:04We're going to do a real life run
15:07Of the burgers
15:08That Matty has been fantasizing about
15:10For over a year
15:11Before I can trust him
15:13On a full burger run
15:14I've decided we need to sample
15:16His dream recipe
15:17A juicy dripping cheeseburger
15:19In a potato bun
15:20With homemade mayo
15:22And burger sauce
15:23Loaded with pickles
15:24Seasoning the grill
15:29You've got to do it
15:30When they're new
15:31When they're stick
15:31I mean it probably
15:32Should have been left on
15:33A bit longer to be honest
15:34But I'm trying to get it ready
15:35To do a burger run
15:37You need to be prepared
15:38So I'm getting the mayo made
15:40As part of our burger sauce
15:41Just going to whack an egg in there
15:44Matt what do you want in this
15:49A little bit of Dijon mustard
15:50A little bit of cider vinegar
15:52Yeah
15:52Drizzle in sunflower oil
15:57Till it emulsifies
15:58Season with a sprinkle of salt
16:06Okay let's bash out these pickles
16:08Why don't I bash those out
16:10And then shall I weigh out
16:10The burger patties
16:11Yes please
16:11How thick and thin
16:14Do you want these Matt
16:14That looks lovely
16:15We need to sort them
16:16Yeah
16:17And leave for two hours
16:18Hopefully
16:19If the burger's good enough
16:20People will come back
16:21And return for a burger
16:23And I hope it's one of the places
16:25That people go
16:26On their way home
16:27From work
16:27From the station
16:28They go
16:28I can't be bothered to cook
16:30I'm just going to pop into Gina
16:31Have a burger
16:32And then go home
16:33While the cucumber salt
16:35I'm making pickling brine
16:37I'm going to put the yellow mustard seeds in
16:40And then celery seeds
16:43A bit of turmeric in there
16:46To that add sugar
16:48And cider vinegar
16:50Heat the pickling liquid
16:55To a rolling boil
16:56About three to four minutes
16:58Then pour over the cucumbers
17:00I'll quickly do the burger sauce
17:03So you quickly chop the onion
17:04For the burger sauce
17:06My mayo
17:07A little bit of pickle juice in there
17:09Then I add American mustard
17:11And ketchup
17:12That'll do
17:15Mix that together
17:16Are we happy?
17:22A bit more ketchup
17:23A little bit more ketchup
17:24I think it's quite nice though Rav
17:26Well done
17:26Thank you
17:27Bloody hell
17:27She's good isn't she?
17:29She's good
17:30The beef mince has to be the perfect blend of enough fat and beef
17:37So that it doesn't completely break apart
17:39But it also isn't like way too fatty
17:42But it's the most beautiful mince
17:44Like you can see by looking at it
17:45Matty's patties are 20% fat
17:48A perfect weight with no seasoning
17:50So we're going to go 120 grams
17:52I love a burger
17:54But I like one patty only
17:56Matty likes two
17:58I thought you were doing a two patty
17:59No we're doing single
18:00I've changed it
18:01Very good
18:02Yes I listen
18:03I got my way
18:06Our test burgers are going into potato buns
18:09That get buttered
18:11With the plancha hot
18:12It's good to go
18:13We're going to go
18:15Straight on here with our burgers
18:17Give them a good season
18:19On one side
18:21And then I'll just do one quick
18:23Quick flip first
18:25Right
18:26Give them another little season
18:28On the other side
18:29And you can get the buns on
18:32Yep
18:33I wouldn't say I'm a burger master
18:35I just like eating burgers
18:37That's a nice toast
18:40A little bit of burger sauce on each side
18:43Onion
18:44Yeah
18:44How much?
18:45Like that?
18:46Yeah
18:46As much as you want
18:48That's good
18:51Looking good
18:52Better than doing it in my flat
18:54Yeah
18:54I used to make so much smoke in there
18:56And it would stink of burgers
18:57Two pickles
18:58Some people like their burgers slightly pink
19:01I personally don't
19:02I like it sort of just cooked
19:04So if you have a look
19:06The blood's starting to rise up
19:08So we're starting to go into sort of medium territory
19:11Go on with our cheese
19:12We're going to put a little bit of water here
19:16Just to steam them
19:17This is why you come to Gina's
19:20For a chef-y burger
19:21Don't do this at home
19:22It will make too much smell in the house
19:24There we have it
19:34Our first burger
19:35Now we need someone to test it
19:38I'm quite nervous
19:39Terry, my good friend
19:41Ice cream maker and dessert chef
19:43Has popped by
19:44Ever eager to check our cooking
19:46We love friendly advice
19:48Go on, get there, Dania
19:49First thing I'm going to say
19:51Yeah
19:51You need to put more pickles on that
19:52No, man
19:53Oh, shut up
19:54You want it rarer?
20:01I think you could
20:02Like 30 seconds or less
20:03Yeah
20:03But it's honestly delicious
20:05And what, are you going to make a smaller bun?
20:07I think 30 seconds left
20:09Yeah, definitely
20:10Just a tad, that's it
20:11But I think it's beautiful
20:12I do love a burger
20:13This is fantastic
20:14I think the meat's cooked good
20:15Maybe a little less
20:17Thyme on the grill
20:18Pickles are nice
20:19There's no salad
20:21It's just burger
20:22That's it
20:22Yum
20:23With Terry's nod of approval
20:25For our first burger
20:26Time to scale up
20:28And feed the team
20:29We want to test
20:31How long it takes
20:32To cook them
20:32To get them
20:33From an order
20:33From here
20:34Out
20:35Can I get some more pickles, please?
20:46Enjoy
20:47Nice burger sauce, darling
20:59With the aromas of our first burgers subsiding
21:03All we await now is opening day
21:06Customers and positive PR
21:08The article's been published
21:10And we make a good story
21:11I feel grateful for that
21:13We've made a pact not to argue in front of people
21:16But, Rav, you can be quiet
21:18And he's done this expression
21:19When the neck thing happens
21:22When it goes like that
21:23It's not healthy for me to be around
21:25I don't even do that neck thing
21:28He looks handsome here
21:31He photographs very well
21:46That's how you use Mr.essa
21:47And you can be brilliant
21:47You can stay
21:48생
21:49what still Jessica
21:51Have 2011
21:51Take care
21:52You can tweet
21:53together
21:53Get ty
21:54Step
21:55Step
21:55Step
21:56Step
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24:28
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