Ravneet Gill's Chop House Season 1 Episode 10

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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 volleyball this big?

00:09And a lifetime ambition to open a restaurant.

00:12Woo!

00:13With my husband and top chef, Matty.

00:16I just like eating burgers.

00:18Perfect.

00:19No more lena.

00:20I fell in love with him over the Bearnaise.

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, so we need to get it open quickly.

00:39We'll be testing recipes for the menu.

00:42I mean, it needs more salt and then it'll 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 and I ate it with my hands.

00:56From building sites.

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.

01:03Four months ago, we collected the keys to our restaurant.

01:16And it's been a roller coaster since then.

01:19We've got a menu packed with chop house classics.

01:23And survived a renovation.

01:25This is us before.

01:27With no clue how hard things were going to be.

01:31And this is us now.

01:33A few thousand decisions later.

01:36We've even restored a century old balustrade.

01:41I've built a beautiful team and opening night is three days away.

01:47It's quite terrifying.

01:50You can make the best food in the world.

01:52But if, you know, something goes down in the front of house.

01:57Your electric's cut out.

01:58Your power go.

01:59You know, you never know what's going to happen.

02:01But there's one thing about this restaurant that's totally ready to launch.

02:06It's the sheet that I've always wanted.

02:10It rolls stuff for you.

02:12It gets you to the millimetre that you need.

02:14So all my biscuits will be the same.

02:16My tart shells will be the same.

02:18My puff pastry layers should be the same.

02:21I can say goodbye to my rolling pin and stop measuring thickness by eye.

02:27I want to get a popular vegetarian pastry dish on the menu.

02:33But I'm trying to shorten the length of time it takes to make.

02:37Cheese and potato pativier with sharp green salad.

02:42This is a potato pie.

02:45It's not just a potato pie.

02:47It's a dauphinoise pie.

02:49So layers of potato, cream, bit of garlic, some cheese encased in this beautiful rough puff pastry.

02:57We want to test it to get a second opinion on it.

03:00See how it works from like a prep point of view and how long it might take to make some of these.

03:06Food prep is the backbone of any well-run, fast-moving kitchen.

03:11Even with puff pastry, there are clever ways to speed things up without losing quality.

03:18Just literally flour and salt in a bowl.

03:21And I'm going to grate the butter, so I need to get some butter out of the fridge.

03:24This is a really fun way of making a quick pastry without having to laminate butter inside.

03:30It's just a way of getting it distributed through the dough in a quick way.

03:36So you get a very, very buttery, rich pastry quickly.

03:41All my butter's in, but it's still quite flaky.

03:45Like, you can see the bits of butter, which is what you want.

03:49Matti and I got to know each other better over dauphinoise pie.

03:54We were both working at another restaurant.

03:57He would make the dauphinoise, and I would make the pastry.

04:01And yes, it was romantic.

04:04And the rest is history.

04:06You need cold hands to be a pastry chef.

04:08Cold hands and a warm heart.

04:10Ingredients are butter, flour, salt.

04:16I've added about 250ml of water, just enough to bring it together.

04:21It's just such a rich dough. I love this dough.

04:24And look, you can see it like it's yellow from all of that lovely butter.

04:29I could, if I wanted, roll this out now and use it as quick pastry or rough puff pastry.

04:37But I'm going to do classic puff pastry folds to make sure the gluten is relaxed

04:44and that the pastry is flaky and light.

04:48I'm chilling this for 30 minutes, and I'm going to fold and chill it three times.

04:54The classic approach would chill each fold for up to two hours.

04:59So this is my compromise.

05:02Whenever you work with pastry, it should just be cold every time you use it and bake it.

05:06Because the butter has to reset.

05:07You know, as it will just melt, you'll lose all the work you put in.

05:12So I just rolled my pastry.

05:15And my cheetah.

05:17So now it's done.

05:19Now for the sauce.

05:22I'm putting some lovely cream of milk into a pot.

05:25I always put in loads of garlic because I'm obsessed.

05:29Salt and pepper, some rosemary, and some thyme.

05:34Slice the potatoes thinly.

05:38Now they go into the cream and milk.

05:40Oh, yeah, it smells good.

05:42Then you just put, when it's simmering like this, you can see the steam.

05:45Start putting your potatoes in.

05:47You'd serve it, like, warm.

05:49You wouldn't serve it hot.

05:51Like, boiling hot.

05:53Because you don't get the flavour as much.

05:56So that's going to start heating and then it goes into a pot.

06:00Just until they soften.

06:02That's all you want.

06:03And then you just layer them up nicely.

06:05And you add the cream and milk as you go.

06:07Then spoon into an oven dish lined with greaseproof paper so you can easily lift out the cooked filling.

06:16This is going to go in the oven.

06:17We're going to bake it, cool it down, and then we're going to wrap it in the pastry that we made.

06:22One hour at 180 degrees C and I'll be left with a firm block of creamy dauphinoise potatoes.

06:33Instead of putting it in the fridge overnight, I'm going to blast chill.

06:38When that's done, I place it in the centre of a sheet of puff pastry ready for wrapping.

06:43Then we want to layer cheese up on top.

06:49So we've got some pre-sliced comte here.

06:53Comte is a delicious semi-hard mountain cheese.

06:58Nutty, buttery and made from unpasteurised cow's milk.

07:05And then we have a lid that goes on like this.

07:10Yeah.

07:12Make sure the pastry is smooth and even.

07:15Then crimp around the edges.

07:18It's called scalloping, a classic French technique.

07:23Now for the egg wash.

07:25To give the pastry a beautiful golden crispy top.

07:30I'm adding a final touch to make it a real showstopper.

07:35It just needs to be chilled before baking for 60 minutes at 180 degrees C.

07:42And look at that.

07:44I've made a massive pie using puff pastry in less than four hours.

07:51Serve it with a side salad.

07:54A romantic tasting with Matty would be perfect.

07:58But he's busy.

08:00My Ashley's the next best thing.

08:02I mean it looks very pretty doesn't it?

08:04Yeah.

08:10Mmm.

08:12Yum.

08:13I think potatoes is basically the best filling you can have.

08:14Yeah.

08:15It's like a massive samosa.

08:16Mmm.

08:17I mean it needs more salt and then it will be on the menu.

08:18Yeah.

08:19Yeah.

08:20Yes.

08:21For sure.

08:23Matti and I have still got to figure out the final details for our launch night menu.

08:28Five starters, five mains, desserts, sides and sauces.

08:31Matti's granddad is coming.

08:32And so we need something he'll love.

08:33Classic, classy and nostalgic.

08:34Crepes with red onion and cream cheese.

08:36Served with a yet-to-be-chosen fish roe.

08:37And so we need something he'll love.

08:38Classic, classy and nostalgic.

08:39Crepes with red onion and cream cheese.

08:40Served with a yet-to-be-chosen fish roe.

08:41That would be a perfect, perfect thing to have on our menu.

08:43So what is the difference?

08:44Is it?

08:53This is just a side.

08:54Here we go.

08:55It's just a fee-to-be-chosen fish roe.

08:58red onion and cream cheese served with a yet-to-be-chosen fish roe

09:07that would be a perfect uh perfect thing to have on our menu when we can add a little bit of uh

09:14je ne sais quoi my mom used to um we used to have bagels and uh she'd have cream cheese and

09:20we'd have lump fish roe on there which is basically like cheap caviar and raw red

09:25onions and a squeeze of lemon so sort of mix of the two matty made something like this once before

09:32it was so good i hunched over the sink and i ate it with my hands no pressure but that's what i hope

09:38this dish is the plan is simple we're going to sample different versions of the same dish each

09:46one using a different fish roe but first it's time to make the pancake batter

09:51and i used to make these for gina and she loved them she used to love my pancakes

09:59she's quite hard to impress woman but once you're on her good side it was like

10:04you know plain sailing and she really liked my pancakes

10:10so it's flour a pinch of salt a tablespoon of caster sugar to help with browning in the pan

10:17two eggs and milk put some cream in that's my last touch i always add a bit of cream into my

10:23crepe batter it just makes them a bit more delicate while that rests it's time to make the filling

10:31cream cheese freshly ground black pepper and diced red onion

10:35this batter needs to rest for about an hour i need five for the taste test like if you think you've

10:47had a crepe before you haven't had my crepes i know that sounds arrogant but honestly a french

10:53chef taught me how to make these and they're the best now they're ready i spoon a generous portion

11:00into the middle then fold them neatly but to make this truly next level i'm pan frying them in butter

11:12each one is topped with a spoonful of different fish roe

11:16now it's over to our team of chefs for tasting i think with a wedge of lemon that's

11:26yeah you need lemon did what you know

11:29i don't like that one no i'm not keen yeah like that one don't like that one like this one's my

11:35favorite so far with five different flavors from salmon to lump fish we're spoilt for choice

11:43but we need to choose the right row i like this one yeah so which one does everybody like this one

11:52yeah again like that we like the salmon right the most we would probably garnish it with dill

11:57and put the chives through the cream cheese yeah fantastic thanks everyone coming up

12:05we're launching what could possibly go wrong

12:07the electrics something's happened the most special of guests makes it opening night

12:18go and get a photo with uh popper and we have to impress my goodness such a great meal

12:26everything we ate was delicious you don't need the croutons with the money fish

12:29and then it's just dinner after months of preparation the time has come

12:40in a few short hours our restaurant will be full for the very first time

12:48it's launch night it's all people that i know and like and friends and family who i know are here

12:53for good intention and that we want them to treat it as if they were coming for dinner order as they

12:59would as they're coming for dinner and get a sense of the place like kind of test drive it test drive

13:05the loos test drive the music the food the kitchen tonight we absolutely have to shine okay guys just

13:15two minutes everyone here please big night tonight we've got some really really important people

13:19coming tonight who's really really important to me and rav um look there's going to be some hiccups

13:24along the way and it's okay if everyone remains calm please don't be afraid to ask us questions

13:30ready i just want to say thank you all so much because this is our baby and we have found this

13:38is really hard we've done it on the other side opening somewhere for someone else we've never done it

13:42ourselves we're going to make loads of mistakes and we need you to give us grace for that but we're also

13:47going to give you loads of grace and every single one of you is here for a reason we like all of you and

13:52we want you all to be happy so thank you all for giving your time to us we really appreciate that

13:57and to gina

14:07with a daunting full house of 60 booked in each wanting three courses we've definitely put the heat

14:14on ourselves and tonight needs to be unforgettable for the right reasons

14:22we always wanted our restaurant to be a twist on a traditional chop house

14:28so tonight's menu mixes old and new including beetroot with pistachios and crispy garlic

14:35matty's chop house burgers tomato pasta gloucester walsh pork chop for sharing and tomato baked volavons

14:49big too i think they're a bit too big but have you ever seen a volavon this big

14:55i've also made some desserts chocolate cake cherry and lemon pie and strawberry jelly tonight's a dream

15:08come true but there's literally no hiding as well as friends and family i've been bold and invited fellow

15:17chefs to give their verdict talk about pressure

15:31the electrics something's happened there's something wrong with the lights in that you know they've all

15:36been programmed they've all been set everything was fine last night and now we've had more work

15:41happening today and they've managed to completely mess them up so you're having a power cut for five

15:47minutes i thought i'd never be the type of person who would open and still have building work going

15:54on on the same day but here i am very stressful it's very stressful i think if i was on the other

16:04side of this i would look at me and be like why the hell is she opening today she should delay this by a

16:10week when you're on the other side and all of this money has come out of your bank account you like

16:16cannot afford to delay by a day we're back on and down to the wire time wise but my nerves have to take

16:25a back seat our guests are arriving among them our friend and fellow chef callum franklin

16:33and jonathan jones who's like matty's godfather of cooking i'm not escaping the critical taste buds either

16:55i've invited some of the finest pastry chefs around it's a nerve-wracking lineup but this night wouldn't

17:05be anything without family matty's granddad is here gina's father-in-law go on get a photo with popper

17:13you're almost as tall as a ram

17:22like seeing into the future i know it's zero hour the kitchen is fired up and we're ready to start feeding

17:32this place is all about the warmth of friends and family

18:01sharing beautifully prepared food and enjoying each other's company

18:07these tables are packed with people from the industry who are all straight talkers

18:14right guys can we take these starters please

18:18my husband is an amazing chef but tonight is about treasuring the gift of constructive criticism

18:24it's excellent yeah really good i really like that oh perfect the um i didn't you don't need the

18:31croutons with the manfish it's just filler i don't think i don't think it's necessary

18:35the actual flavor is not oh this manfish is fantastic the grip they tend to swipe real

18:39flavor is great real berry fussy lee we had we had we had the pomade we had the pomade we had some

18:46delicious sourder thank you man thank you for coming it's better than i imagined

19:04people loving simple hearty food made with great ingredients

19:09oodles of love and just a touch of perfectionism we got two portions of the pastor and i think

19:16that was the uncle yeah pastor i think it would have had somehow your white shirt survived

19:22nobody knows how this has been these last few days have been the toughest it'll be all right though

19:30we're gonna get through it we've got this amazing team behind us we'll be fine all right

19:38my biggest fear was falling short of our ambition for this place we've opened in a terrible year for

19:45restaurants but tonight i feel cautiously confident but i love the trout yes i i wasn't excited i was

19:54surprised as much as they are i think because it looked very simple i mean that's not a bad thing

20:00but it was so perfect they've done a brilliant john's really nice he's absolutely lovely and it's a

20:05welcome addition to this spain road something great where's my where's my you need that with the

20:10cheeky i take that well it possibly been lots of it went outside what's the plot we had chocolate

20:17cake raps tropical average had pistachios on here and sensei yeah and we had cherry and almonds

20:25pop delicious very good pastry she's very good they're both very good cooks i'm so happy that so

20:32many family made it my mum is here and even matty's auntie

20:36he's my nephew and i'm so proud because gina was my sister and it's just been the most amazing

20:46the past three hours have just flown by but we did it we passed the test i think

20:54yeah no it's been uh tough very tough tonight exhausted there was a postcard for not to open a

21:00restaurant but we have and there's now a mountain ahead of us but i'm happy

21:12we've made some great food and even better memories tonight and it's all thanks to gina

21:30thank you

21:42you

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