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Ravneet Gill's Chop House - Season 1 Episode 6 -
Flour Power
Flour Power
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00:00I'm Ravni Gill
00:02I'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
00:14With 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
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 is falling
01:03Every chef's fantasy is to open a restaurant
01:13And for Matty and me it's about to come true
01:17We've got 12 days until we open
01:22Now it looks like it's coming together
01:25Although 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
01:36This is Joe
01:38Sous chef Joe
01:39It's a beauty
01:40It's the man of the hour
01:41And Ashley our pastry queen
01:45If it wasn't for Ashley I wouldn't open the restaurant
01:48Don't tell her that
01:49Ashley?
01:50We've had over 500 boxes delivered
01:53And 20 pieces of art
01:55Bank account is horrific
01:56You don't even want to look in it
01:57There's nothing left
01:58There's a constant stream of builders and tradespeople here
02:03It's a mess
02:04So 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
02:24I'm making lunch for Matty
02:27Who'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
02:46And 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
02:53Let'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
03:12Making 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
03:40It's got a bit of salted butter
03:42And we're going to add loads more
03:44Making your own pastry in a restaurant is not always the well-favored thing
03:50Because it's more expensive
03:52After making the dough, chill for an hour
03:55Shape the butter into a flat block
03:58Three-quarters of the size of the dough
04:00That also chills in the fridge while I get the chicken going
04:05I'm poaching it simply
04:09Salt, pepper, water
04:11And a splash of sweet wine
04:13Divine
04:15This is the locking in of the butter stage
04:20As 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
04:53As creating layers of dough, butter, dough, butter, dough, butter
04:57It doesn't take that long, but it's the patience
05:00Of 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
05:17This is a finished block of pastry
05:21And I'm rolling it down to make the cases
05:24It's inspired by a recipe in a film that Matty and I watched
05:33It'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 voluvant
05:43No matter how busy things get with the build
05:49Getting the menu right is crucial
05:51I'm reminding Matty how good a homemade voluvant can be
05:57Be relaxed with the pastry
05:59Don't overwork
06:01I'm using a large cutter for the circles
06:03That will be the base of the voluvant
06:06I'm doubling up
06:07But first I'm going to press a smaller cutter
06:10Into the centre of the top piece and leave it there
06:13The pastry will hold its shape as it puffs up in the oven
06:17It's back in the fridge for one to two hours
06:20Then I egg wash and bake for 30 minutes
06:23Now I'm going to get cracking on my filling
06:25These asparagus, I've already pulled off the woody parts
06:31And then I'll take somewhere else as well
06:37The chicken
06:39Mmm
06:41And it's nearly done I think
06:43That sweet wine is going to make it umami-ish
06:47Because when you make the base and you get that hit of the wine
06:50It'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
07:08Both will be components of the sauce
07:11And I'm frying morels, also for the sauce, in butter
07:15The 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
07:31Some 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
07:51Tender and full of flavour
07:53Freshly chopped herbs bring extra life
07:56And finally, mustard, earthy asparagus and morels
08:02Almost done, a few spoonfuls of this amazing filling into the centre
08:07And look at it, a beautiful golden vol-au-vent
08:12Just in time
08:16I've made you vol-au-vents
08:17Lovely, I can't wait
08:19It's a bit ridiculous, the lid
08:21Because of how small it is compared to the...
08:24But you've got to put the little lid back on
08:26Yeah, I think it's been lovely on the menu
08:31Mmm
08:33Mmm
08:35So we can always have a vol-au-vent
08:37So the opening menu will have roast tomatoes
08:40Cream 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
08:55To my husband
08:57Vol-au-vents are officially on our menu
08:59Coming up
09:01I want us to make our own bread
09:03So I'm visiting a master
09:05I couldn't lift that
09:07I can't lift that
09:11And to cater to all customers
09:14We're avoiding allergens in this rustic ratatouille
09:17That looks good, look at that
09:19Well done, come on
09:20Come on, come on
09:28There is so much incredible food in London
09:31But we want Gina, named after Matty's late mother, to stand out
09:35We're pouring in the effort
09:38Extra love wherever we can
09:40I've always dreamed about baking my own bread
09:41But dough can be daunting
09:43So I've come to Quince Bakery in Islington
09:45To learn from the best baker I know
09:47I know Anna from the London pastry scene
09:49She's been here since 4am
09:51And I'm here at 6am
09:53Anna's bakery offers fresh, flowery creations to an enthusiastic public
09:55But for me, bread has always felt like a really hard thing to get right
09:56So Anna opened this a year ago?
09:57Uh, yeah, a year in February it was
09:58Yeah, so just over
09:59Yeah, basically a year ago
10:00And I remember when Anna didn't have the bakery
10:01Yeah
10:02Yeah
10:03And the stress of opening the bakery and now being in the bakery
10:04And I'm here at 6am
10:06And I'm here at 6am
10:08Anna's bakery offers fresh, flowery creations to an enthusiastic public
10:11But 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
10:32And I'm at the point of the stress
10:34Yeah, I 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
10:45That's a lot more than I'm going to do
10:46That's a lot more
10:48Big batch bread starts with enough water for a bath
10:53This is so much quantity
10:57So this is what you would be your white flour
11:00This is our white, yeah
11:02So we need 14.25 kilos of this
11:05Oh, that's a lot
11:07Anna uses four different types of flour to build the taste
11:11This white flour is British grown and traditionally milled Landrace flour
11:18The mix is a base for a range of sourdough breads
11:22To which other ingredients like oats or seeds can be added
11:26A lot of now, 14 kilos, I couldn't lift that
11:30I can't lift that
11:32Which would be able to
11:34I thought we were done, but there's still
11:38There's something halfway
11:40That took me, my little arms ages
11:42And that's...
11:44I've got one really strong arm from scooping
11:45We need to move quite quickly
11:48Because she's on timings with the bakery
11:52So this, I've slowed her down
11:54But this dough needs to get mixed
11:59The bread is in there
12:01And it's going to hang out for like an hour
12:04All the delicious treats here are seasonal
12:08From apricot custard tarts to bread pudding
12:1230 minutes till opening time
12:15And it's all hands on deck
12:17At least I can put my pastry skills to good use
12:20So Anna's partner is gluten free
12:24And as a compromise
12:27And as always making sure
12:29That there's at least one gluten free option
12:31On the menu
12:33And look how beautiful that is
12:35As a gluten free option
12:37Like, you wouldn't even know
12:39I mean, we've had people message already
12:41Asking
12:43Will there be gluten free options?
12:45Will there be vegan options?
12:47It's good to know
12:48Because it makes us more thoughtful
12:49About what we're doing
12:50Like, some of the dishes that we're designing
12:51We're trying to make sure
12:53That we're not adding allergens
12:55When we don't need to
12:58Now that the water has had a chance
13:00To hydrate the flour
13:02We can add the sourdough starter
13:06It's a live culture of wild yeast
13:08And friendly bacteria
13:10Unlike dried yeast
13:12Which rises in an hour or so
13:14This wild version takes longer
13:16Often kneading an overnight
13:18That dough's for tomorrow's batch
13:21But this gorgeous loaf
13:23Baked an hour ago
13:25Is still warm
13:27And smelling like heaven
13:29This is, like, incredible bread
13:32And it's warm and there's butter on it
13:34And there's a good amount of butter
13:36We're not shy with butter at this bakery
13:39This is, like, if you were looking at levels of bread
13:43This 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
13:52On the wheat and the flour
13:54And the difference in the hydration
13:56I'm not a bread baker, I'm a pastry chef
13:58I'm not good enough to understand, like
14:00But it's just practice
14:01I know, but what if I f*** up a whole batch?
14:04You will?
14:06Yeah, I will
14:08But, like, Raph, on Good Friday
14:10I forgot to put salt in, like, the huge Easter weekend batch
14:14Oh, my God!
14:16And then I was like,
14:18I haven't put salt in
14:20Anna's day is about to get even busier
14:23And I need to go back to my restaurant
14:26And 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
14:37The mixing has been going on all day
14:40But there's been no rest for the kitchen team
14:43There's food everywhere
14:46Yesterdays, todays, tomorrows
14:50With our growing staff family
14:53They're a new mouse to feed
14:54The sooner I master basic sourdough bread, the better
15:00And the water, which I had ready, because it was perfectly warm
15:04In a pan
15:06Did you see it?
15:07Why is it that you can do it and I can't?
15:09No, it's just the buttons
15:11I'm such a novice
15:13Practice makes them perfect
15:15I want to produce around 8-12 loaves for the restaurant a day
15:19We've got two ovens, so we should be able to manage it
15:22And while the bread bakes, I'm going to try a veggie, gluten-free recipe with Matty
15:31Ratatouille with crispy farinata
15:35Beetroot, pistachio butter and roasted garlic
15:38So delicious
15:40We're going to test a vegetarian and gluten-free recipe in one
15:44So it's a layered ratatouille with farinata
15:49So basically a chickpea pancake
15:51It's delicious
15:53So 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
16:05But at the same time, the amount of people that have messaged us saying
16:10Hope there's going to be vegetarian options
16:12Hope there's going to be vegan options
16:14And there absolutely will be
16:17While my farinata batter rests, Matty is slicing red onions and red pepper to soften in a pan with oil
16:24Into it goes garlic
16:26Tinned tomatoes
16:28And a handful of fresh basil
16:31I'm deep in the chopping zone
16:34Courgettes, aubergines and tomatoes
16:37All you need for rustic ratatouille
16:42That smells delightful
16:44Is it all of it?
16:45Yeah, we just do all of it
16:47Get it all in
16:50Thank you
16:52Yeah, go for it
16:53You just go over, so
16:57You sort of just make a pattern
17:00You can go bouillette
17:02Tomato
17:04Aubergine
17:05Yeah
17:06Do it like that?
17:07Yeah
17:09Aubergine, please
17:11Perfect, look
17:13We managed to do it all the way round
17:15Tomato
17:16It's a nice one
17:17I mean aubergine
17:18Nice aubergine
17:20Look at that, beautiful
17:21Perfect, look
17:24Bit of black pepper
17:28So you're gonna 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
17:42There's some red beetroots
17:44So we've got some vinegar, some water
17:47And some olive oil
17:48And some sugar
17:52And some sugar
17:56Can I give it a little mixy with my hands?
17:57Give it a little mixy with your hands
17:59So we're gonna 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
18:12For a light aniseed taste
18:14Then a drizzle of oil and blend
18:17Beautiful
18:19Okay, so
18:20Look at that
18:21That was fast
18:22Look, it's all nice and glossy
18:24It's all nice and oily
18:25This will last sit in the fridge for, you know, a couple of weeks if you needed to use it
18:31The ratatouille is coming up
18:34This looks gorgeous, guys
18:36That's ready to rock and roll
18:37That looks good!
18:38Look at that one!
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
18:45It'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
18:51And Matty is gonna make me farinata pancake
18:54Yeah
18:55We're gonna eat it with the ratatouille, aren't we?
18:56After 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, thank goodness
19:23Pop that on?
19:24You'll put that whole half on there
19:25Yeah
19:26You're not gonna do a quarter
19:27No, I think that's nice
19:31Yummy!
19:32You'll just finish it off with a good drizzle
19:35Of all the wool
19:36Yeah
19:37Shall we go and get the chefs to try it?
19:38Yes, I think so
19:39I wanna try it
19:40Ashley?
19:41Do you wanna try this?
19:42Come on, Ashley, get involved
19:43Yeah
19:44Come on then, try it, try it
19:46All right
19:47Just go next to that one
19:48Do it, Tony, do it
19:49Ashley
19:50Mmm
19:51Yeah, nice
19:52Mmm
19:53And 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
20:04Pistachio butter on the plate, warm herby beets go next
20:08Crispy garlic
20:14And a finishing touch
20:17Or do you want a smaller one?
20:18That's nice
20:20It's simple and clean
20:23But our dream team must taste test everything
20:26Will this light, confident, vegetarian dish be as utterly delicious as it looks?
20:32I mean, that's delicious
20:35Mmm
20:36A little sour
20:37More vinegar
20:38Yeah
20:39More vinegar
20:40Mmm
20:41I'll get more garlic
20:42Yeah, more garlic
20:43They're all talking about the different things that they could do to up it a little bit
20:46But they're gonna tweak it a bit for the menu
20:48But it's so nice
20:49It's like
20:50You get really earthy flavour from the pistachio batter
20:53And then the beetroots are really fruity on top
20:56And 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
21:06There's one last thing I need everybody to try
21:09First loaf
21:11It's time to break bread and to celebrate how far we've come
21:14It's hard to believe that four months ago this was an empty shell
21:19So good
21:21I wanna eat more
21:23And that, just over a week from now, we'll be preparing to launch
21:27It's time to rockets
21:28You're welcome
21:29On a king
21:31With afternoon
21:34We're ready to move
21:36Great
21:375
21:38It's time tothm a día
21:39Back and tohops
21:40The sire
21:41Quindi
21:42The sire
21:45The sire
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