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Ravneet Gill's Chop House - Season 1 Episode 10
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01:37I've built a beautiful team and opening night is three days away
01:44It's quite terrifying
01:49You can make the best food in the world
01:52But if, you know, something goes down in the front of house
01:56Your electrics cut out, your power go
01:59You know, you never know what's gonna happen
02:00But there's one thing about this restaurant
02:03That's totally ready to launch
02:05It's the sheeta that I've always wanted
02:09It rolls stuff for you
02:11It gets you to the millimetre that you need
02:13So all my biscuits will be the same
02:15My tart shells will be the same
02:18My puff pastry layers should be the same
02:20I can say goodbye to my rolling pin
02:24And stop measuring thickness by eye
02:26I want to get a popular vegetarian pastry dish on the menu
02:32But I'm trying to shorten the length of time it takes to make
02:37Cheese and potato petivier with sharp green salad
02:41This is a potato pie
02:44It's not just a potato pie
02:46It's a dauphinoise pie
02:48So layers of potato, cream, bit of garlic, some cheese
02:53Encased in this beautiful rough puff pastry
02:56We want to test it to get a second opinion on it
02:59See how it works from like a prep point of view
03:02And how long it might take to make some of these
03:05Food prep is the backbone of any well-run, fast-moving kitchen
03:11Even with puff pastry
03:13There are clever ways to speed things up
03:15Without losing quality
03:17Just literally flour and salt in a bowl
03:21And I'm going to grate the butter
03:22So I need to get some butter out of the fridge
03:24This is a really fun way of making a quick pastry
03:27Without having to laminate butter inside
03:30It's just a way of getting it distributed through the dough
03:33In a quick way
03:35So you get a very, very buttery, rich pastry
03:39Quickly
03:41All my butter's in
03:43But it's still quite flaky
03:45Like you can see the bits of butter
03:47Which is what you want
03:48Matty and I got to know each other better
03:52Over dauphinoise pie
03:53We were both working at another restaurant
03:56He would make the dauphinoise
03:58And I would make the pastry
04:00And yes, it was romantic
04:03And the rest is history
04:05You need cold hands to be a pastry chef
04:08Cold hands and a warm heart
04:10Ingredients are
04:12Butter
04:14Flour, salt
04:15I've added about 250 ml of water
04:19Just enough to bring it together
04:21It's just such a rich dough
04:23I love this dough
04:24And look, you can see it
04:26Like it's yellow
04:26From all of that lovely butter
04:28I could, if I wanted
04:31Roll this out now
04:33And use it
04:34As quick pastry
04:35Or rough puff pastry
04:36But I'm going to do
04:40Classic puff pastry folds
04:41To make sure the gluten is relaxed
04:43And that the pastry
04:45Is flaky and light
04:47I'm chilling this
04:49For 30 minutes
04:50And I'm going to fold
04:52And chill it
04:53Three times
04:54The classic approach
04:55Would chill each fold
04:56For up to two hours
04:58So this is my compromise
05:01Whenever you work with pastry
05:03It should just be cold
05:04Every time you use it
05:05And bake it
05:06Because the butter has to reset
05:07In other words
05:08It'll just melt
05:08You'll lose all the work
05:09You put in
05:10So I just rolled my pastry
05:14On my sheeta
05:16So now it's done
05:18Now for the sauce
05:21I'm putting some lovely cream of milk
05:24Into a pot
05:24I always put in loads of garlic
05:27Because I'm obsessed
05:28Salt and pepper
05:30Some rosemary
05:31And some thyme
05:33Slice the potatoes thinly
05:37Now they go into the cream and milk
05:40Oh yeah it smells good
05:42Then you just put
05:43When it's simmering like this
05:44You can see the steam
05:45Start putting your potatoes in
05:46You'd serve it like warm
05:49You wouldn't serve it hot
05:51Like boiling hot
05:52Because you don't get the flavour as much
05:56So that's going to start heating
05:58And then it goes into a pot
06:00Just until they soften
06:02That's all you want
06:02And then you just layer them up nicely
06:04And you add the cream and milk as you go
06:06Then spoon into an oven dish
06:10Lined with greaseproof paper
06:11So you can easily lift out the cooked filling
06:14This is going to go in the oven
06:17We're going to bake it
06:19Cool it down
06:20And then we're going to wrap it in the pastry that we made
06:22One hour at 180 degrees C
06:26And I'll be left with a firm block
06:27Of creamy dauphinoise potatoes
06:30Instead of putting it in the fridge overnight
06:35I'm going to blast chill
06:36When that's done
06:39I place it in the centre
06:40Of a sheet of puff pastry
06:41Ready for wrapping
06:43Then
06:44We want to layer cheese
06:46Up on top
06:48So we've got some pre-sliced comte here
06:52Comte is a delicious
06:55Semi-hard mountain cheese
06:57Nutty
06:58Buttery
06:59And made from unpasteurised cow's milk
07:02And then we have a lid
07:06That goes on
07:07Like this
07:08Yeah
07:10Make sure the pastry is smooth and even
07:15Then crimp around the edges
07:16It's called scalloping
07:19A classic French technique
07:21Now for the egg wash
07:24To give the pastry
07:26A beautiful golden crispy top
07:28I'm adding a final touch
07:32To make it a real showstopper
07:33It just needs to be chilled
07:36Before baking
07:37For 60 minutes
07:38At 180 degrees C
07:40And look at that
07:43I've made a massive pie
07:45Using puff pastry
07:47In less than four hours
07:48Serve it with a side salad
07:52A romantic tasting with Matty
07:55Would be perfect
07:56But he's busy
07:59My Ashley's the next best thing
08:02I mean it looks very pretty
08:04Doesn't it
08:04Yeah
08:05Mmm
08:10Yum
08:12Sometimes I think of like macaroni and cheese
08:16I think potatoes is basically
08:20The best filling you can have
08:21Yeah
08:22It's like a massive samosa
08:24I mean it needs more salt
08:27And then it will be on the menu
08:28Yeah
08:30Yes
08:31For sure
08:32Matty and I have still got to figure out
08:38The final details for our launch night menu
08:40Five starters
08:42Five mains
08:43Desserts
08:44Sides
08:46And sauces
08:47Matty's granddad is coming
08:50And so we need something he'll love
08:52Classic
08:54Classy
08:55And nostalgic
08:55Crepes
08:57With red onion
08:58And cream cheese
08:59Served with a yet to be chosen
09:03Fish row
09:04I thought it would be a perfect
09:08Perfect thing to have on our menu
09:11When we can add a little bit of
09:12Je ne sais quoi
09:14Je ne sais quoi
09:15My mum used to
09:15We used to have bagels
09:18And she'd have cream cheese
09:20And we'd have lump fish
09:21Row on there
09:22Which is basically like cheap caviar
09:24And raw red onions
09:25And a squeeze of lemon
09:26So sort of mix of the two
09:28Matty made something like this
09:30Once before
09:31It was so good
09:33I hunched over the sink
09:35And I ate it with my hands
09:36No pressure
09:37But that's what I hope this dish is
09:39The plan is simple
09:42We're going to sample
09:43Different versions of the same dish
09:45Each one using a different fish row
09:48But first
09:49It's time to make the pancake batter
09:51And I used to make these for Gina
09:54And she loved them
09:55She used to love my pancakes
09:57She was quite hard to impress women
10:00But once you were on her good side
10:03It was like
10:04You know
10:04Plain sailing
10:05And she really liked my pancakes
10:07So it's flour
10:11A pinch of salt
10:12A tablespoon of caster sugar
10:14To help with browning in the pan
10:16Two eggs
10:17And milk
10:18Put some cream in
10:20That's my last touch
10:21I always add a bit of cream
10:22Into my crepe batter
10:24It just makes them
10:25A bit more delicate
10:26While that rests
10:28It's time to make the filling
10:30Cream cheese
10:32Freshly ground black pepper
10:34And diced red onion
10:36This batter needs to rest
10:40For about an hour
10:42I need five
10:44For the taste test
10:46Like if you think
10:47You've had a crepe before
10:48You haven't had my crepes
10:50I know that sounds arrogant
10:51But honestly
10:52A French chef taught me
10:53How to make these
10:54And they're the best
10:55Now they're ready
10:58I spoon a generous portion
10:59Into the middle
11:00Then fold them neatly
11:02But to make this
11:06Truly next level
11:07I'm pan frying them
11:08In butter
11:09Each one is topped
11:14With a spoonful
11:14Of different fish roe
11:16Now it's over
11:20To our team of chefs
11:21For tasting
11:22I think with a wedge
11:23Of lemon that's
11:24Yeah you need a lemon
11:26You know
11:28I don't like that one
11:30No I'm not keen
11:31That's different
11:32Yeah
11:32Like that one
11:33Don't like that one
11:34This one's my favourite
11:35So far
11:36With five different flavours
11:39From salmon
11:40To lumpfish
11:41We're spoilt for choice
11:42But we need to choose
11:44The right row
11:45I like this one
11:48Yeah
11:48So which one does everybody like
11:50This one
11:51Yeah
11:52Again
11:53We like the salmon
11:54Roe the most
11:54So we'd probably garnish it
11:56With dill
11:57And put the chives
11:58Through the cream cheese
11:59Yeah
12:00Fantastic
12:01Thanks everyone
12:03Coming up
12:04We're launching
12:05What could possibly go wrong
12:08The electrics
12:12Something's happened
12:13The most special of guests
12:15Makes it to opening night
12:17Go on get a photo
12:19With a popper
12:20And we have to impress
12:23My goodness
12:24Such a great meal
12:25Everything we ate was delicious
12:27You don't need the croutons
12:28With the mulletfish
12:29It's just killer
12:30No
12:30After months of preparation
12:37The time has come
12:39In a few short hours
12:42Our restaurant will be full
12:44For the very first time
12:45It's launch night
12:49It's all people that I know
12:51And like
12:52And friends and family
12:53Who I know
12:53Are here for good intention
12:54And
12:55That we want them to treat it
12:57As if they were coming for dinner
12:58Order as they would
12:59As they're coming for dinner
13:00And
13:01Get a sense of the place
13:03Like kind of test drive it
13:04Test drive the loos
13:06Test drive the music
13:07The food
13:08The kitchen
13:09Tonight
13:10We absolutely have to shine
13:13Okay guys
13:14Just two minutes
13:15Everyone here please
13:16Big night tonight
13:17We've got some really
13:18Really important people
13:19Coming tonight
13:20Who's really really important
13:21To me and Rav
13:21Look there's going to be
13:24Some hiccups along the way
13:25And it's okay
13:25Everyone remains calm
13:27Please don't be afraid
13:28To ask us questions
13:29Ravie
13:30I just want to say
13:32Thank you all so much
13:33Because
13:33This is our baby
13:35And
13:35We
13:36Have found
13:38This is really hard
13:39We've done it on the other side
13:40Opening somewhere
13:41For someone else
13:41We've never done it ourselves
13:43We're going to make
13:44Loads of mistakes
13:45And we need you to
13:46Give us grace for that
13:47But we're also going to
13:47Give you loads of grace
13:48And every single one of you
13:50Is here for a reason
13:51We like all of you
13:52And we want you all
13:53To be happy
13:53So thank you all
13:54For giving your time to us
13:55We really appreciate that
13:57And
13:57To Gina
13:58Ready?
14:07With a daunting
14:08Full house
14:09Of 60 booked in
14:10Each wanting
14:11Three courses
14:12We've definitely
14:14Put the heat
14:14On ourselves
14:15And tonight
14:17Needs to be
14:18Unforgettable
14:19For the right reasons
14:20We always wanted our restaurant
14:24To be a twist
14:25On a traditional
14:25Chop house
14:26So tonight's menu
14:29Mixes old
14:30And new
14:31Including
14:32Beetroot
14:33With pistachios
14:34And crispy garlic
14:35Matty's
14:37Chop house burgers
14:38Tomato pasta
14:40Gloucester
14:43Walsh
14:43Pork chop
14:44For sharing
14:44And
14:45Tomato
14:46Baked
14:47Volavons
14:48Big
14:49Too
14:50I think
14:50They're a bit too big
14:52But
14:52Have you ever seen
14:54A volavon this big
14:55I've also made
14:58Some desserts
14:59Chocolate cake
15:01Cherry and lemon pie
15:03And strawberry jelly
15:06Tonight's a dream come true
15:09But there's literally no hiding
15:11As well as friends and family
15:14I've been bold
15:16And invited fellow chefs
15:18To give their verdict
15:19Talk about pressure
15:21Um
15:29The electrics
15:31Something's happened
15:33There's something wrong
15:34With the lights
15:35In the
15:35You know
15:36They've all been programmed
15:37They've all been set
15:37Everything was fine last night
15:39And now we've had
15:40More work happening today
15:42And they've managed to
15:43Completely mess them up
15:45So we're having a power cut
15:47For five minutes
15:48I thought I'd never be
15:51The type of person
15:52Who would open
15:53And still have building work
15:54Going on on the same day
15:55But here I am
15:56Very stressful
15:59It's very stressful
16:00So close
16:01I think if I was
16:04On the other side
16:04Of this
16:05I would look at me
16:06And be like
16:07Why the hell
16:08Is she opening today
16:09She should delay this
16:10By a week
16:11When you're on the other side
16:12And all of this money
16:14Has come out
16:14Of your bank account
16:15You like cannot afford
16:17To delay by a day
16:18We're back on
16:21And down to the wire
16:23Time wise
16:23But my nerves
16:25Have to take a back seat
16:26Our guests are arriving
16:29Among them
16:30Our friend
16:31And fellow chef
16:32Callum Franklin
16:33And Jonathan Jones
16:38Who's like Matty's
16:39Godfather of cooking
16:40I was his head chef
16:43At the anchor and all
16:45Yeah
16:46Colin
16:47Such a beautiful
16:49I'm not escaping
16:53The critical taste buds either
16:55I've invited
16:57Some of the finest
16:59Pastry chefs around
17:00It's a nerve-wracking
17:02Line-up
17:03But this night
17:04Wouldn't be anything
17:05Without family
17:06Matty's granddad
17:08Is here
17:09Gina's father-in-law
17:10Go on
17:12Get a photo
17:12Go with Poppa
17:13You're almost as tall as a rab
17:17It's like seeing into the future
17:24I know
17:24It's zero hour
17:27The kitchen is fired up
17:29And we're ready
17:31To start feeding
17:32One, two, three
17:34One, two, three
17:35One, two, three
17:36And then butter
17:37On it
17:38And a parmier
17:38Everyone gets to order
17:42What they want
17:43Off the menu
17:43Is that on the menu?
17:46Yeah
17:46We just basically
17:48Didn't look at the menu
17:48We're ready
17:49Let's look at all
17:50It's a lemon and cherry pie
17:51Oh
17:52That's what you want
17:53I feel it
17:53Are you running that table?
17:55Yeah, pasta
17:55Pasta's coming up
17:57This place is all about
17:59The warmth of friends
18:00And family
18:01Sharing beautifully prepared food
18:03And enjoying each other's company
18:05These tables are packed
18:08With people from the industry
18:10Who are all straight talkers
18:12Right guys
18:15Can we take these starters please?
18:16My husband is an amazing chef
18:20But tonight is about treasuring
18:22The gift of constructive criticism
18:24It's excellent
18:26Yeah
18:26Really good
18:27I really like that
18:28That was perfect
18:28The, um
18:30I didn't
18:31You don't need the croutons
18:32With the manfish
18:32It's just filler
18:33It's an icon
18:34I don't think it's necessary
18:35But the actual flavour is not
18:36Oh, the manfish is fantastic
18:38The grill flavour is great
18:40Real berry fussy, Lee
18:42We had
18:43We had
18:43We had the parmier
18:44We had the parmier
18:45We had some delicious sourder
18:47Nicky, nice to meet you, all right?
18:48Yeah
18:49Yeah
18:49Yeah, you're doing it
18:50Boy, that, as a Greek
18:51That pork chop is
18:52Thank you, man
18:52Yeah, you know it's
18:53It's got the little bit on it
18:55Beautiful, man
18:56Oh, I'm glad you enjoyed it
18:57Listen, it's gone lovely
18:58Thank you, man
18:59Thank you for coming
19:00It's better than I imagined
19:02People loving simple, hearty food
19:06Made with great ingredients
19:08Oodles of love
19:10And just a touch of perfectionism
19:13We got two portions of the pasta
19:16And I think that was the uncle
19:17Yeah, pasta
19:18I would have had
19:19Somehow, your white shirt survived
19:21Nobody knows how
19:23This has been
19:26These last few days
19:28Have been the toughest
19:28It'll be all right, though
19:30We're going to get through it
19:31We've got this amazing team behind us
19:33We'll be fine
19:33All right
19:34My biggest fear
19:39Was falling short of our ambition for this place
19:42We've opened in a terrible year for restaurants
19:46But tonight, I feel cautiously confident
19:49I love the trout
19:52Yes, I wasn't excited
19:54I was surprised as much as they are
19:56I think because it looked very simple
19:58I mean, that's not a bad thing
19:59But it was so perfect
20:01They've done a brilliant job
20:03Really nice
20:04He's absolutely lovely
20:05And it's a welcome addition to this Spain road or something
20:07Great
20:07Where's my, where's my
20:08You need that with the cheek
20:10Yeah, take that
20:11Well, it wasn't
20:12We've been lost
20:13It went offside
20:15Lost the plot
20:15We had chocolate cake
20:18Rab's chocolate cake
20:19Rab's chocolate cake
20:19Which had pistachios on here
20:21And sensei
20:21Yeah
20:22And we had
20:23Cherry
20:24And almonds
20:24Delicious
20:26Very good pastry
20:27She's very good
20:28They're both very good cooks
20:30I'm so happy that so many family made it
20:33My mum is here
20:34And even Matty's auntie
20:36He's my nephew
20:38And I'm so proud because Gina was my sister
20:41And it's just been the most amazing year
20:44The past three hours have just flown by
20:48But we did it
20:49We passed the test
20:51I think
20:52Yeah, no, it's been tough
20:55Very tough tonight
20:56Exhausted
20:58There was a postcard for not to open a restaurant
21:00But we have
21:04And there's now a mountain ahead of us
21:07But I'm happy
21:10We've made some great food
21:14And even better memories tonight
21:16And it's all thanks to Gina
21:18Thank you for coming out of us
21:19We'll make some great meal
21:19Over the last few days
21:21And we'll make some great grief
21:22Oureka
21:24We'll see you very soon
21:25What's the time
21:26So
21:40We'll see you next time
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