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00:00I'm ready to rock and roll if you are.
00:02Take three restaurants.
00:04Cheers!
00:05Aiming for culinary excellence.
00:07Ta-da, ta-da!
00:08Yeah!
00:09Yes!
00:10Let's go.
00:10Ask each to host a three-course meal.
00:13It's beautiful.
00:14I'm hooked.
00:15Which will be scored in secret.
00:19On today's show...
00:20Eat me, eat me!
00:22Generational joviality.
00:23This is my mum.
00:24Is this your mum?
00:25This is my mum right here.
00:26This is my mum!
00:28I knew that we had immediately something in common.
00:30Family firings.
00:32Dad comes up the stairs and he's like,
00:35Right, that's it.
00:36Never again.
00:36You're not coming back.
00:38Maybe John really wanted Rosie to work in the restaurant
00:41and she found the perfect way of getting out of it.
00:46And partying pros.
00:48I could barely move after that, Mule,
00:50but she got us moving.
00:52As they compete for £1,000 in beautiful banknotes.
00:56Probably wasn't the best that I had Axl Rose's private parts on my mind going into dessert.
01:08This week the professional's cooking competition comes from Glasgow,
01:12a city bursting with multicultural cuisine.
01:15Come on then, where's the comedy name?
01:17There we go.
01:19The first restaurant on the Glaswegian gastronomic adventure is Saffron by Paradise,
01:24run by mother and son Mojgan and Mayrab.
01:27We wanted to open a restaurant that really emphasised what was great about Persian cooking,
01:34about Persian culture.
01:35So what's the pecking order?
01:37I am the boss when it comes to the cooking.
01:39I will be the captain.
01:41Yes, captain.
01:42Yes, captain.
01:43Who's going to not listen to their mum?
01:45And is he a good boy, Mojgan?
01:47He's a dream boy, yes.
01:49A man about a boy.
01:52He's absolutely whatever I wanted for a son.
01:55He's my boy and I love him too much.
01:58Hopefully none of that's getting used.
01:59Wouldn't dream of it.
02:01To avoid any further embarrassment, let's get on with some cooking.
02:05We can't wait to get started today.
02:07And show them what the Persian food is all about, how to cook it, how to serve it.
02:11And they're kicking things off with the main lamb, butternut squash and saffron stew with bejewelled rice.
02:17I'm not sure about the butternut squash. If that's overcooked, it's just a mess.
02:21If it's undercooked, it's just unpleasant.
02:24Meet our second parent and child combo, John and Rosie from the Red Onion.
02:28There's a theme developing here.
02:30Got a check for you here for table nine.
02:32Cool.
02:33We are a family-run city centre restaurant.
02:36Contemporary Scottish cuisine.
02:38Think global.
02:40Eat local.
02:41Eat local.
02:42Mmm, I'm imagining haggis teriyaki.
02:44Where did you get your inspiration from?
02:46My cooking is probably informed by my previous existence as a rock and roll touring chef.
02:52It was supposed to be a six-week tour with Tina Turner, which was simply the best.
02:56But it turned out to be six months.
02:58And from Tina then it went on to Guns N' Roses.
03:01And then I was a private chef to Bryan Adams.
03:03And that was me for the best part of five years, catering for a vegan who didn't like vegetables.
03:07I'm sure your cooking was straight from the heart.
03:11What's your dad like when he's not celeb-chefing, Rosie?
03:14He's very chatty, always, like, leads the conversation.
03:17And he tells a lot of stories.
03:19A lot of stories I've heard a million times before, I'm sure, so...
03:22So you're going to have to listen to them again?
03:24Yeah, I'm going to have to listen to them again.
03:25It certainly sounds like it.
03:27Now, what's the story with your main mojgan?
03:30It's not a dish that you see in your day-to-day menu.
03:33So I think they will be looking forward to try it.
03:36Well, it's all starting with onions sautéed with turmeric.
03:40They are telling us they are so happy to be in the competition.
03:46Yes, of course they are.
03:47Alarms goes in.
03:49The fact that there is some meat in it looks like I will enjoy if it is well cooked.
03:59It's a family affair this week, then, as completing the line-up a mother and son,
04:03Stephen and Elizabeth, from the Calabash in the city centre.
04:06We try to bring the whole continent of Africa
04:11into a plate in the middle of a Glasgow street.
04:14After a night in the Calabash,
04:15she'll go home with a belly full of food and a heart full of joy.
04:19That is quite the summary.
04:20So who's in charge here, then?
04:22In the kitchen, there's no contest.
04:24Mum is definitely the boss.
04:26OK. Good to go?
04:28Ready to go.
04:29He's not a good cook, to be very honest.
04:32He's not doing well.
04:33I know you are not very good at this.
04:35Can I help you, please?
04:37So, I'll not let him make a lot of the food,
04:40because I don't want people to be disappointed.
04:44Nothing like a mother's love, eh?
04:46And what's going to bring the cash to the Calabash, then?
04:49The reason why we're going to win is because we've got the best food,
04:53got the best vibe.
04:54Yes.
04:54At least your mum approved of that.
04:56Back at Saffron, Mojgan's taking the reins of the main and sautéing squash,
05:01which she spices up with paprika and cardamom.
05:04A tiny little bit of our grounded rose petal.
05:07Before adding orange and lemon juice.
05:10Oh, it's yum.
05:11It's combined with the meaty mix
05:13and finished off with soaked apricots and saffron water.
05:17Smells perfect.
05:18You are doing brilliant, darling.
05:22Good girl.
05:23It'll be left to stew and served with bejewelled rice tonight.
05:26On to dessert.
05:28Pear and cardamom, ta-ta-ta,
05:30with clotted cream and saffron and pistachio ice cream.
05:34This just sounds wonderful.
05:36If they fail in any department on it,
05:38then it may just go down.
05:40And we'll take it right downtown.
05:42I don't even know what that means.
05:44I've been eating this since I was about five years old,
05:46this ice cream.
05:47And it just brings back all these childhood memories.
05:50Mayra?
05:51Oh, you're back.
05:52For the ice cream, cream, milk, sugar and eggs
05:55are combined with saffron water.
05:58Beautiful yellow colour.
05:59It's just the sunshine of Iran.
06:02Which needs a few nuts.
06:04We've got some almonds.
06:05Almonds.
06:06Pistachio.
06:07It's all tipped into an ice cream machine
06:09and Mojgan pours cardamom essence over peeled pears.
06:13I'm not very sure is whether the cardamom and the pear will...
06:17It will work together.
06:18Will work together.
06:19Mojgan.
06:20Oh!
06:22Perfect.
06:23Perfect.
06:24Very good.
06:25Got any more like that?
06:26We do make a very good pear.
06:29Oh, Mumsy.
06:30OK.
06:30After a fry in butter and sugar, the pears are popped into tins
06:33and topped with pastry.
06:36Perfecto.
06:37OK, stop it now.
06:38There we go.
06:41And I'll see you later, babies.
06:43They'll be cooked just before serving.
06:46Time for the starter.
06:47Sticky, spicy aubergines with a selection of dips.
06:52A new thing to me, looking forward to tasting.
06:56I could see myself enjoying that, yeah.
06:57Definitely.
06:58First dip to do is a smoked aubergine and Mum's left mayrab to it.
07:03No pressure.
07:03My gran used to make this.
07:05I went back to around a couple of years ago and got to have it again and it's just absolutely
07:10amazing.
07:10After a smoke on skewers, tomatoes and aubergines are skinned and squashed and then stirred with garlic and tomato puree.
07:18So good.
07:19We just gradually mix this in.
07:20While it simmers, mayrab moves on to the batter for the sticky, spicy aubergines.
07:25Sticky how?
07:27How would a spice be sticky?
07:31Nothing sticky about this so far.
07:33We've got our special pomegranate molasses sauce that's going to go on top, which is going to make it super
07:37sticky and super spicy.
07:39That's that.
07:40Just in time, Mum's back to judge the dip.
07:43Let's see if you made your grandma proud.
07:47Drum roll, please.
07:50Don't spill it on your shirt.
07:53Good.
07:54That's what you're talking about, yeah.
07:58Well done, you.
07:59Well done, you.
08:01You are well trained by your mama.
08:02Bring on the guests.
08:03Good boy, mayrab.
08:05It'll be served alongside pistachio and beetroot dips later.
08:08I would say we're in for a bit of competition here.
08:12Yeah.
08:12Personally, I think it will not challenge because we have a variety.
08:17Mum, you haven't seen it.
08:18You haven't eaten it.
08:20Yes, but I've seen the menu.
08:23First to the Persian party are John and Rosie.
08:27Hello.
08:28Hello there.
08:28How are you?
08:29Nice to meet you.
08:30Welcome to our restaurant.
08:31Let me get you some drinks.
08:32There you go.
08:33Cheers.
08:34Cheers.
08:34Cheers.
08:35Cheers.
08:35Cheers.
08:38Cheers.
08:38Cheers.
08:38Cheers.
08:47Cheers.
08:47doesn't remember you so you work with your dad as well only like a year I've been working with
08:52them since I graduated uni here is Stephen and Elizabeth I'm Rosie nice to meet you I'm John
08:58I'm a couple of drinks guys thank you you guys you guys related at all yeah this is my mom
09:05this is my
09:07mom right here this is my mom yeah early start on the dad jokes this is my daughter it was
09:14great
09:15to find out that everybody was a family unit because I knew that we had immediately something
09:20in common cheers to having a really good night coming up a quine embarrassment one time he said
09:29talking about like me and my sister and how we have so much hair and how there was like all
09:33this hair in
09:33the shower and he says they're like horses I can't believe they they'll let him in the house after
09:39that and rock and roll recollections I'm a chef to the Bee Gees oh Brian Adams I reckon I cook
09:45I cook
09:46for you everything I chew I chew it for you it's night one in Glasgow where Mayrab and Mojgan Saffron
10:03by Paradise is the first of three family-run restaurants in the running for this week's
10:07thousand-pound prize let's do it let's crack on let's do it with their diners having a drink
10:13Mayrab and his mum gets it for their culinary Persian excursion and while Mojgan fries quail's eggs
10:20aubergines are dropped into a vat of hot fat they are looking cracking oh no they always talk to me
10:29and they are just saying hot hot out take me out Mojgan does what her eggs are asking and
10:36while they go on the aubergine dips feta is added to the beetroot beautiful the fried aubergines get
10:42a glaze of pomegranate molasses chili and nigella and sesame seeds you happy yeah I'm absolutely
10:49happy let's get this served on here's the starter sticky spicy aubergines with a selection of dips
10:55aubergine pistachio and beetroot very nice pretty look at the size of that wee egg bon appetit what do
11:10you guys think how's your how's your food so far delicious yeah the flavor and the aubergine is
11:15incredible all the dips compliment each other mission accomplished I was kind of like they
11:19were throwing their biggest flavors at us all at once and this was going to impress us the most yeah
11:24it was like it was like the best of Iran and three dips basically what you've done with aubergine
11:29is very unexpected but it's a pleasant unexpected I'm loving it oh I'm glad yeah I liked all their
11:38starter it was beautiful yes I think we are off to a good start do you have real authentic dishes
11:46from Prussian we do yeah actually one of the dishes for our main course is something my mom
11:51used to cook when she was younger it's not the same dish that you cook when you were younger it's
11:56fresh
11:57that joke's right Rose is hiding with that one well that's that's our job that's our job to embarrass you
12:07oh yeah I'm really good at that yeah it's obviously a thing that all parents are embarrassing to their
12:12kids it's a no-brainer in the restaurant I don't know what's the most embarrassing maybe just calling
12:17me over to every table and introducing me every customer and one time he said talking about like
12:25me and my sister and how we have so much hair and how there was like all this hair in
12:29the shower and
12:29he says they're like horses to the customers and I'm listening I didn't even call us a horse to the
12:36customers John calling his daughters horses I can't believe they they'll let them in the house after
12:41that you just tried to do something and they're like mom please like now I could have done the dance
12:50moves but Steve had told me mom you must not dance anywhere I don't want you throwing ships there's
13:01no way we're not gonna let you dance before this week is over well mom dancers are definitely better
13:06than dad dancers yeah sounds like you've had some feedback before and all this performance patterns jog
13:12John's memory it was 10 years of my life I was a chef to various rock and roll stars amazing
13:18and I
13:19toured the world yeah you're not gonna drop any names for us don't get them started well this food
13:24reminds me of the time I was cooking for Bryan Adams I was his I was his private chef the
13:31best part of
13:32five years yeah prior to that I worked for you know the Bee Gees Paul McCartney that's only the
13:44beginning yes John like that very much he serves food for the likes of the Bee Gees and
13:51Paul McCartney Paul McCartney seriously we are in trouble yes it could be a hard day's night how's
13:59just you they are saying eat eat me eat me okay you happy with it I'm very happy with it
14:07yeah serving
14:07it to Bryan Adams the chef oh don't be scared of me here's the main lamb butternut squash and
14:14saffron stew served with a bejeweled rice thank you thank you look at that let's dig in what do you
14:26guys think of the food yeah do you like it yeah so yeah it's delicious there's a wonderful contrast
14:32of the sweet and savory but it's very nice and very tasty I enjoyed it apart from the apricots the
14:39sweet apricots it was it was a lovely plate of food but it just lacked a wow factor I think
14:45the main course
14:46went really well everybody was surprised by the different flavors so I think success all around
14:51who's the boss in this relationship officially on paper he's the boss well not just officially on
14:57paper I am the boss it's my name on your waist check yes I don't hesitate to tell him how
15:07it's done
15:07sometimes yeah and I think it's like working with family the benefits are the honesty that you've got
15:12between each other you know yeah when your children tells you something you know that it comes from the
15:18heart so you accept it even when they're shooting and balling at you and calling you everything
15:22yes they have the best in their heart you can sack us you can fight we can't sack you but
15:29they're
15:29becoming indispensable in the job you know so it's like they're not the bosses yeah who else are you
15:34going to phone at nine o'clock in the morning on their day off hi what are you up to
15:38today oh nothing
15:39you know can you go and buy this can can you buy me three kilograms of that and can you
15:44just go to
15:44this fishmonger and this butcher you know okay you can't do that to any other member of staff on
15:49their day off no this is true I enjoy being in the kitchen but I like spending more time with
15:55my
15:55grandchildren how many do you have 16 no grandchildren 16 grandchildren it sounded like she would quite like
16:06to be a grandmother so a young man's got some work to do there how many have you got me
16:13thanks to you
16:20yeah I think Mirab's gonna have to get his finger out someday soon maybe not his finger but you know
16:25I mean moving on time for dessert I think I knew you could do it darling oh you're happy I'm
16:36very
16:36happy the pods are plated up with ice cream these are looking great I think these are gonna what is
16:41the competition let's hope so I'm not here's dessert pear and cardamom ta-ta-ta with homemade
16:47clotted cream and saffron and pistachio ice cream for you madam thank you very much wow a lot of
16:56savory elements going on in it as well so it's going to be interesting okay it's lovely so my pastry
17:03is
17:03all gone I feel that the pastry could have just been a bit cooked a bit longer you know unfortunately
17:09it's
17:09got a bit of a soggy bottom whilst the flavors again were interesting it was quite diverse they
17:16weren't sweet enough for me at all for a dessert it looked very nice in the detail I taste it
17:21was
17:21delicious I think we've definitely done a restaurant justice I think we're in the running to win this
17:26competition let's find out scores out of 20 please so tonight we've had a great evening the food was
17:32cooked really well but some of it was into our personal taste and for that reason we're scoring saffron
17:38a 17 hospitality was first-class service was excellent but I felt the food just missed the
17:44mark here and there and for that reason we are giving saffron by paradise a 15 meaning saffron by
17:51paradise starts the week with a thoroughly respectable 32 it's the second day in Glasgow and the turn of
18:01the Calabash to stake their claim to the cash who's in charge in the kitchen today I am
18:07the boss in the kitchen today and Steve is my assistant yes you do what I tell you no problem
18:13so we think tonight might be African food we've just got a hunch about that I think it's gonna be
18:18a
18:19lively atmosphere from the impression that they gave hopefully there's some dancing hopefully hopefully
18:25my mom doesn't join in with the dance our mission is to bring the entire continent of Africa into one
18:31table and wow our guests with how amazing an experience it is and give them the night of
18:36their life experiencing what Africa has to offer that is quite an ambition the mains not exactly simple
18:43either jumbo tapas including mama special more balls mishikaki and nyama choma it's totally unknown
18:52territory for me I have no idea so much on that menu that I have never heard of and I've
18:58cooked in 60 different
18:59countries first up it's the nyama choma nyama choma is grilled meat it is the signature dish in Kenya
19:07we're going to show you how we marinate it but we're not going to tell you the ingredients those are
19:11our secret
19:12the secret spices get a rub on lumps of lamb in Kenya really what we like to eat is goat
19:18but because there's usually a
19:20supply problem in Scotland we find that this is the the best suitable alternative the marinated meat
19:27will be cooked tonight and will also be used in the mishikaki which is skewered meat with peppers and
19:33onions Steve can you go and get me some the seasoning there's none left stop that's a dry joke season
19:41get
19:41the seasoning or I suck you as my assistant and she might give you a calabash over the head too
19:47while Steve chills the chopped veg Elizabeth brings out the bovors and we make it here at the calabash
19:54and now we grill it and serve it with a special salsa I think we're going to be eating big
20:00tonight yeah
20:01looks at this and I'm not going home hungry tonight no and it's going to be meaty yeah definitely going
20:06to be lamby the meat sweats might come out lovely I think they might have put themselves under a lot
20:12of
20:12pressure um hosting and cooking four or five dishes at the same time could be a little bit tricky
20:19the multi-course feast will be finished off tonight on to dessert plantain with custard and mango with
20:26chili I love mango and chili that is like my favorite snack I don't think it's a very complicated dessert
20:35looks like it's your time to shine Steven the custard I'm not sure he'll make it right so oh
20:41that's why I've decided to do the custard at least he knows where he stands which is over there with
20:48Steven on the sidelines Elizabeth beats milk and double cream yeah which she lets him pour in a pan
20:55with vanilla pods to heat the custard is coming to a nice boil plantain I know well um but I
21:02don't
21:02associate it with dessert it's an interesting choice and I can't say it's something I've had before so
21:08ready yep the mix is added to egg yolks and sugar before Steven sticks in a spoon it tastes absolutely
21:16fantastic the custard will be served with fried plantain and ice cream alongside mango and chili tonight
21:23on to the starter Gutheri salad mixed beans with sweet corn lettuce and African seasoning they're
21:31pretty basic salad ingredients so I'm interested to see how they make it their own if you can add
21:36something amazing to a salad to take the boringness after the salad it's it's amazing nothing too wild so
21:45far as Elizabeth fries onions so it's all about what the African seasoning is and I'm excited to try
21:51something new here with this absolutely this is this our seasoning the secret seasoning from earlier's
21:57in with chili powder mixed beans and sweet corn come on Steven give it a taste it's a tough job
22:03but
22:03somebody's got to do it you know you haven't let him do much else to be fair what do you
22:08think I love
22:10it thank you thank you thank you it'll be served on lettuce with salsa this evening that's us everything
22:16ready waiting for the guests ready let's get ready to party party after party party after party yeah I'm
22:25excited actually now I am really excited by this menu I'm excited because it's stuff I've never heard
22:30of before totally eaten before I think it's an interesting menu full of surprises and I can't wait to try
22:36it
22:36oh wow I'm excited for this one first in a John and Rosie oh yeah nice to see you again
22:46nice to see you
22:56coming up spectacular spreads you attack you decide you decide where you want an absolute riot of food
23:04here it's incredible that really is it's a credit to mom's skills in the kitchen and prancing parents
23:12it's awesome great dancing tonight it's night two in Glasgow we're at the Calabash Stephen and
23:27Elizabeth are putting on an African extravaganza in the center of town with their guests guessing
23:33about the menu the hosts serve their starter we are looking forward to see their reaction we cannot
23:44wait here it is do fairy salad mixed beans with sweet corn lettuce and African seasoning does this
23:54is a good dairy salad enjoy thank you it's warm I really like this I think it's a nice jumping
24:04off
24:05point it's a great refreshing start to a meal yeah and I also like the heat in the background it
24:10feels
24:10very mellow it's really nice the starter was was lovely but it was a very simple dish very refreshing and
24:19very tasty I think this is a great introduction hopefully to what we've got to come oh thank you
24:24thank you yes we're really pleased with yeah with how much and how well the starter has gone so can
24:31I
24:31ask what does Calabash mean I'm glad you asked I'm glad you asked one second so guys this is a
24:41one
24:42version of what a Calabash is it's typically a gourd once you've got your Calabash and you've
24:48cut it in half it becomes a very versatile tool if you get thirsty you can use it to scoop
24:53some water
24:53from the river if someone offers you some food they can put it in a Calabash and then you know
24:58once they're sitting around the campfire with a group of friends you could use it as a as an
25:02instrument as well Calabash has been named after that ethos and that concept of versatility of eating
25:09and drinking and having a good time together it was the perfect description I loved actually that kind
25:15of story and the note that was in that that was such a nice sentiment yeah time for the main
25:20and
25:21all the meat gets a heat while Elizabeth fries her mama special I'm very very happy about the way it
25:27has come out exactly the way I wanted it to be it is the opportunity for us to present Africa
25:34African
25:35continent on the table well it's about the same size here it is jumbo tapas including mama special
25:41boravours mishikaki nyama choma and more sides than you could cram in a Calabash
25:53and is there any way of starting the meal or do we just dive you attack you decide you decide
25:59where
26:00you want to go first this dish is beautiful I love everything is nice I love it what do you
26:14think
26:14it's an absolute riot of food here you know like color texture flavors in general I am overwhelmed
26:22here there's nothing on this table that I've actually eaten before so this is a brand new
26:27experience it's a brand new experience you know it's incredible that really is everything you put your
26:31fork in your spoon in you had no idea what that was going to taste like I had no idea
26:35what it was
26:35be hot cold spicy as a couple of lamb snobs the the meat let us down a little bit however
26:42they made up for
26:43it with the rest of the flavors on the table that is a huge success and it's a credit to
26:47mom's skills
26:48in there in the kitchen so Elizabeth what type of clientele do you usually get you should come here
26:54on a Saturday evening and you'll meet every person from every different parts of Africa but of course it's
27:04taken a lot of work to get to that stage different cultures coming together sometimes can cause friction
27:10you'd get for instance one guy from Rwanda from one tribe that's currently in war with another tribe and
27:16and it would be like whoa yeah and they even want to start fighting oh really yeah yeah and now
27:24they
27:25are all I feel like one big family yeah like now you'll find on one table a Somalian guy and
27:31a Kenyan
27:32guy having the time of their lives drinking a beer together keeping each other company you're
27:36creating a whole community in here I think Steven and Elizabeth are so admirable what the the business
27:49that they've put together and the atmosphere that they've created the way that the sense of community
27:53is amazing it's a good night so yeah we put out the best of the spread that we possibly can
27:59manage but
28:00hopefully the sense of adventure flows through to do that as well we'll soon find out as it's all
28:07plated up and finished with a squeeze of chocolate sauce this is the last part of our African meal let's
28:12hope they
28:12love this yeah let's go putting time plant in with custard and mango with chili oh looks beautiful
28:21I hope you enjoy thank you whoa that's chili that's really chili it's lovely I think the flavors were
28:33amazing oh I love it the ice cream and the custard and everything is so sweet and vanilla and delicious
28:40I can't believe I'm enjoying chili I love the flavors of the pudding I absolutely love the homemade
28:47custard and the homemade ice cream and I just drenched everything in that and it worked for me fair
28:51enough I cannot wait for you guys to finish the dessert so that we can start our night start our
29:00night the
29:01night is just beginning next door come on guys follow me I do love a DJ who's not afraid of
29:12a jingle
29:13party after party I could barely move after that mule but she got us moving I know that's why I
29:23just love this woman
29:25I loved it I just was so excited and I was clapping and I was dancing and we're calling that
29:35dancing
29:35that's awesome great dancing tonight you're going to party with anyone you want to party with some
29:46African people yes don't try that please John it's just so spontaneous and and everybody was genuinely
29:55having a great time especially DJ Manu not have been complete without the dance because that is who we
30:05are and that is what we do well you have certainly put the bash into Calabash we could not have
30:11done
30:11it any better we did our best so we have had a riot of a time tonight and a true
30:16taste of Africa and for
30:17that reason we are scoring the Calabash a 16 we've had a great night there's been some really good food
30:24some really fun dancing great service a couple of little niggly points but for that reason you score
30:30Calabash 18 meaning the Calabash is night of African authenticity puts them in the lead with 34 points
30:42it's the final day of the competition and at the red onion John and Rosie are getting set for a
30:48Glasgow
30:48gastro show we're all about food and our food is going to knock them out the park John could not
30:54have gotten a job to cook for celebrities if he was not a good chef I'm expecting something quite
31:03contemporary something quite modern and something maybe a little bit chic like this today we're
31:11going to give the guys a real taste of red onion a food that's been you know informed and influenced
31:16by my world travels and the best of Scottish produce and I think today we could slay them yeah we're
31:21going
31:21home a thousand pounds Richard tonight they kick things off in the kitchen with the main five spice
31:27dressingham duck breast with tamarind glaze and shiitake mushroom jus I love duck breast especially if
31:35their skin is nice and crispy this dish actually is a was inspired by my first visit to Singapore when
31:43I
31:43was cooking for Brian Adams wasn't in the summer of 69 was it John starts with a sauce so in
31:50goes our
31:50ginger garlic star anise bay leaf it's really the star anise that's the star of the show
31:57the only thing I would not want to see in the dark is blood it's going to be served pink
32:03and I'm
32:04afraid there's no other way of serving duck you know a duck breast in particular after a score they're
32:10ready to be seasoned there's a fat Chinese five spice and sea salt mix with the duck done it's onto
32:17a
32:17glaze tamarind paste hoisin sauce and fresh orange this so really is the piece de la resistance of this duck
32:25fish onto dessert vanilla cheesecake with brulee banana and salted passion fruit caramel this dessert
32:35doesn't look like much on paper but I think it's gonna it's one of those that's gonna be a real
32:41showstopper I love love love love cheesecake I especially like homemade cheesecake it's amazing
32:47the cheesecake is banana it's brulee there's passion rich it's delicious it's creamy it's
32:51everything you want in a dessert it's a winner aiming for a tip-top topping cream cheese double
32:57cream lemon zest and sugar are whisked with vanilla bean paste good go on to the biscuit base it's quite
33:06a
33:06sexy shot but apart from the blue roll in the background the biscuits are blitzed with butter and
33:13golden syrup yeah cool teamwork's making the dream work here now for the topping beautiful if I say so
33:21myself okay good I'm happy with that my praise indeed on to the starter seared barra scallops with plum
33:29tomato highland chorizo and aioli dressing scallops tomato and true and and sausages are pretty it's a
33:37pretty safe bet safe bet we've had a lot meat yeah and it'll be really interesting to see how they
33:42react to
33:42seafood and scallops because they're quite an acquired taste I've never tested them I don't know
33:48how they are cooked so it will all depend on the test yeah really are a little way little jewels
33:57of
33:57the ocean are scallops scallops scallops you say scallops I say scallops whatever it is you're
34:05talking mollusks and they'll be pan fried tonight onto the aioli well I hope you're gonna wash that
34:11ali ollie is a garlic mayonnaise you know Spanish garlic mayonnaise and this dish is really sort of
34:17inspired by my summer holidays in Spain growing up in Spain in the 60s and the 70s grated garlic goes
34:23in
34:23for a whisk with egg whites mustard paprika and olive oil okay stop isn't it about time you
34:31embarrassed your daughter again more salt so embarrassing there we go the aioli will join
34:37the other ingredients tonight I'm ready to rock and roll if you are I'm ready to rock and roll too
34:43this could be a real experience yeah we could be in a little bit of trouble if they can manage
34:49to
34:49pull out everything perfectly first to arrive as Stephen and Elizabeth
34:59you have a very beautiful place welcome to red onion we're delighted to have you so we have this
35:05little canopy that we've prepared here for you oh it is haggis and white truffle bonbon thank you
35:13thank you it's like a scottish boar war amazing here in mayrab and mojgan
35:30you have three courses to have three courses so you are not allowed another one that's you told
35:36welcome to red onion and I hope you all have a wonderful evening coming up airy anecdotes axel
35:43had a man who used to a roadie who used to dry his private parts and a pair of pros
35:55take home the
35:55dough in third place
36:07it's the final night in Glasgow where at the red onion John and Rosie are aiming to rake in this
36:12week's readies while their guests shoot the breeze in the bar the host gets set for their starter
36:18as long as we get that scallop seared properly and the balance of all the flavors is there then
36:23we should rock and roll it the scallops get a sear with lemon and parsley butter sizzle sizzle
36:29sizzle and a plate it up with the other elements it's a winner so fingers crossed here it is seared
36:36barra scallops with plum tomato highland chorizo and aioli dressing ah lovely my first time to have
36:45scallops oh really please tuck in and enjoy guys I'm loving it the scallops are cooked perfectly nice and
36:58crispy on that side and the alioli is beautiful as well thank you the scallops were perfect
37:04Elizabeth your first time with a scallop exactly will it be the last ah this is just the beginning and
37:13I'm hooked
37:14very nice it was delicious and I'll go for it again and again and again didn't like it at all
37:27after a clean sweep on the starter Rosie reels off some service stories we had them about 45 French
37:35tourists in the restaurant and they were having chocolate brownies and ice cream with their
37:39dessert and salted caramel sauce that day we did have a corned beef hash on corned beef hash and we
37:45had a
37:45with with HP sauce with HP sauce on the side and I think you can see where I'm going with
37:50this but they
37:52did not say a thing and it was only like the whole thing so we gave them hot chocolate brownies
37:58with
37:58ice cream and HP sauce instead of salted caramel sauce no wonder we've got bad name in all over
38:07Europe for not having tasty food in Scotland we're serving them brown sauce with ice cream I did start
38:15working at when I turned 16 you know it's time to get a job that gets me in one Saturday
38:19afternoon
38:19and gives me a tray of drinks and it's like right take that to that table I had to be
38:24these women in
38:25cream suits and Prada handbags and everything like it was just anyways I went over to the table took one
38:32thing off didn't realize the whole thing about it has to balance and it spilled all over the back of
38:37this woman's white jacket and dad comes up the stairs and he's like right that's it never again
38:43you're not coming back and I left and I didn't come back for five six years after that so you
38:50lost your job
38:51that so I lost my job on day one and it hurts when it's your own dad maybe John really
38:58wanted Rosie to
38:59work in the restaurant and she did she found the perfect way of getting out of it well she's still
39:06here tonight while her dad does the main so this is the wow factor that's going to go in this
39:10dish
39:10and it's a tamarind glaze let's hope it's not brown sauce the addition of the tamarinds just taking
39:16it off another notch and turn another dimension cosmic man is it pink oh it's pink yeah it's
39:26finished off with a splash of sauce crispy kale and sweet potato crisps so I've been cooking this dish
39:32for the best part of three decades so let's hope it doesn't let me down tonight here it is five
39:36spice dressing and duck breast with tamarind glaze and shiitake mushroom you what do you think very
39:52delicious the only thing the Africans we eat well done okay I'm surprised how well I enjoyed the pink
40:03meat and that is credit to John because of how well he made it I wish the skin was a
40:12little bit more
40:12crispy but the rest is really nice I think that's a that's a very very fair point a very educated
40:19fair
40:19point the skin and as you let them down a little bit I take that criticism 100% six duck
40:26breast in
40:27the pan was not enough heat so maybe with hindsight we should have done it in two or three different
40:31pans
40:32having taken it on the chin about the skin John regales with some tales of life on the road every
40:37member of Guns N' Roses you know had this little strange requests you know hey an actual Rose in
40:43particular had many many strange requests you close your ears here Rosie Axel had a man who used to a
40:54a roadie who used to dry his private parts well dry dry his private parts so so Axel was famous
41:09the
41:09word little sort of tight pants and he would jump about the stage you know and after about an hour
41:13he'd jump in his little side stage bothy and he'd say dry my private parts and the roadie had gaffer
41:21taped three hair dryers together taking out the heating element put them in his pants and dried
41:26his private parts well I've just played tennis let's give it a try oh I might have to switch that
41:34to
41:34cold to be fair there could be worse ways of drying someone's private parts no it sounds effective
41:43it's amazing how many celebrities is cooked for and he remembers all the details of most of them
41:52it's hard to forget that one probably wasn't the best that I had Axel Rose's private parts on my mind
41:57going into dessert no I feel personally the starter goes off to a flyer and we really had the ground
42:03running there and we just took our eye off the ball slightly and we've got a background to make
42:08up in the dessert John starts by bruleeing sugary bananas you couldn't do that with a hair dryer I
42:14thought it was just gonna be the cherry on the cherry on the cake but now it's actually got to
42:19be a
42:19showstopper no pressure no cherries on these cakes these are vanilla cheesecakes with bruleed banana and
42:27salted passion fruit caramel please enjoy the passion fruit and the lime zest really make it I
42:41think that yeah darkness of it and so no complaints from me I really enjoyed dessert the presentation was
42:48was amazing I like the caramel as well I like that the zinc of the lemon so it's really really
42:56nice the
42:57passion fruit took me far away to my village which makes me and my childhood which makes me feel
43:07very very good the dessert was ah wonderful overall I think we were really happy with our dessert but
43:14has it done enough to like tip the scales I'm really not sure I think this is still totally in
43:18the balance
43:19let's find out John and Rosie need 35 to take top spot the company was fantastic some of the
43:26food doesn't to our liking but we still enjoyed ourselves nonetheless so for that reason we're
43:31scoring our 17 we've had a really good night tonight the food and the cooking was exceptional
43:38unfortunately it wasn't perfect and for that reason we're gonna score the red onion hold your hair dryers
43:45as hosts it's up to John and Rosie to reveal which set of pros is taking home the dough and
43:51third place
43:52saffron by paradise where did they come from second place we have calabash which means in first place red onion
44:1518 giving them a final score of 35 and pipping the calabash by one point we've had a really good
44:23week and met some really nice people and had some great food so I think everyone's a winner here no
44:28winners all winners okay just open the face John we are very happy for John and Rosie for being the
44:38winners it's been a great week and we congratulate them get new friends had some wonderful food and
44:49and at the end of the day we won which is just superb it's icing on the cake
44:52to us
44:53cheers
44:57take me down
44:59take me down
45:08take me down
45:16take me down
45:17I'm gonna do a paradise dinner
45:19for the grass and trees
45:20and the girls I pray
45:22Won't you take me home?
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