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00:02Take three restaurants cooking up their finest fare gonna go just making a heart attack ask each
00:10to host a three-course meal which will be scored in secret we'll see yellow stuff coming out of
00:16their faces it's like a brain on today's show a pasta protest the past is a little hard I like
00:23it
00:23might be softer I do agree passes a little bit hard they are wrong it was cooked the right way
00:28cacophonous consumption if you slop it's more like a compliment personally it drives me up more I
00:36hate noise ears and eye-popping exploits I didn't watch you didn't watch I have a girlfriend as they
00:44battle to back a grand in cash for the record I have very dry buttocks allegedly today's
00:57professional competition comes from Glasgow named the third best place in Europe for vegans to live
01:03lucky we vegan see and serving up a mighty mix of plant-based and meaty fare tonight are our first
01:10hosts front of house pixie and head chef Andy of music venue cum restaurant block it's a street food
01:17ethos it's wacky it's mental it's very very colorful it's got a bit of American in it but pan-asian
01:23all
01:24mashed together yeah don't drop it don't promises every dish we've got on the menu and block has like
01:32a pun name it just makes it a bit funner than to say cheeseburger hot dog one notorious pig one
01:38send nudes one birthday chicken wings and there's no friction in this kitchen don't think we'll have
01:43an argument no no no just like the disagreements this week we might well yeah in the kitchen hey
01:50yeah I'm sure you'll be fine novice chef pixie is going to assist Andy to deliver their menu don't
01:57think she's started yet though so tonight we're going to do some fun filthy dirty street food let's
02:03get a big massive filthy Glaswegian twist which is us don't tell you first to prep is the starter the
02:10cheekily named tie me up which is actually vegan jackfruit wings with maple soy and chili glaze
02:17mmm timey up being a jackfruit wings sorry flashbacks meet married culinary couple Italian Luca and
02:29Polish Magda who run their Italian restaurant Amore d'Italia we specialize in Italian food with a Scottish
02:36twist and we love what we do yeah you do especially he is addicted to working in this he literally
02:42lives
02:42here thank you so much we are a good team yeah we are a good team I say yeah we
02:50are a good team yeah
02:50complete each other Luca is a typical Italian just so positive and smiling and just spreading this
02:59positive energy in Magda she's like a volcano yeah I come from Sicily so it's a good example it's not
03:05like a etna the volcano so if she's got something like in her stomach she need to say nice and
03:11cheesy
03:11just like your jokes it's just called being honest honest honest yeah telling his jokes are great back to the
03:21food and the intriguingly named tie me up the ingredients and the flavors are Thai Taiwanese
03:27base so it's just a nice wee pun name tiny up there's a little jackfruit wing rolled in panko breadcrumbs
03:33deep-fried of course great starter take you into the rest of the courses gotcha after cooking the
03:39jackfruit must be rolled into ball shapes this is actually quite cute so we're gonna go for three wings
03:46per person there's not that many people here sexiest yeah six times three is sixteen no no nine no three
03:56times six is nine I'll let you work on that all right the 18 jackfruit balls sorry wings are breadcrumbs
04:04ready to deep fry later tie me up that's a very that's very funny that's good yeah good pun good
04:10very
04:11punny meet our final duo of the week owner and chef Teddy in front of house Michael from Japanese sushi
04:18noodle and soup chain maki and ramen many other Japanese restaurant normally they just do everything
04:25when we are more specialist in only two things which is the ramen and then sushi Teddy studied abroad to
04:31master the cuisine no less beautiful you're quite good at this thank you and they're still thinking
04:36internationally the aim for making ramen is global domination starting with Scotland training's
04:43going well I see in our spare time we do training in Muay Thai punching everything out sweat and then
04:50take a good shower cold shower and then just not together I want to improve my sales 20%
05:03back with today's hosts and pixies getting to grips with the equipment I've seen some sites in the kitchen but
05:09that takes the busk up
05:10what oh Jesus moving on to the main course send nudes instant ramen noodle hot dog with kimchi fries
05:19instant ramen you can buy at a supermarket or corner shop for 39 pounds I'm sure they wouldn't serve you
05:25that
05:25we get some shop bought instant noodles oh put them in a bowl get some of this secret sauce you
05:31sprinkle
05:32which we daily ghost oh this is so romantic honestly on a first date and you need something to do
05:41that's right here if you say so the nudes will be sprinkled over the hot dogs later kimchi fries yeah
05:48kimchi fries I think they what's kimchi they might be chips for sure over to you Andy
05:52get a little bowl of french fries we put some fresh kimchi over it some kimchi mayonnaise
05:56toasted sesame seeds chilies things are just a really Asian inspired little side dish first job the
06:03blitzing of kimchi or fermented veg and what's that one of the secrets to food and block is weird bright
06:09colors so we like using a lot of food coloring so it's turned orange washed up and mixed with mayo
06:14followed by a quick taste test mmm it's nice I know it's nice you don't look convinced Pixie sauce ready
06:25it's on to dessert sticky toffee crunch deep fried sticky toffee pudding with salted caramel sauce and
06:32biscuity ice cream I would never even think about deep frying a sticky toffee pudding most people wouldn't
06:39we might have to do some extra training to get rid of these calories you're gonna need it if you're
06:45in here you're a gym freak you're looking after your waistline it's not going to be for you we're good
06:50for our cheat day it's really good for a cheat day cheat weeks cheat months cheat years to make the
06:54calorific pudding Andy adds eggs to flour milk and cream then a mix of butter sugar vanilla extract and
07:01finally a toffee crunch sauce should we not use maybe a bigger bowl no no I don't have to do
07:09this
07:09without making a mess I'm gonna just need to make a mess okay what's left of the mix is poured
07:15into a
07:15tray and baked ready to be deep fried later Pixie is definitely the most messiest sous chef I've ever had
07:21she can't work full-time in my kitchen would you would you hate me would you shout at me I'd
07:25sack you
07:26that's a bit harsh so food prep's all done her nails have survived Billy my nerves are shattered so
07:33let's get this party started let's have a good time come on definitely I love the menu and I think
07:38the
07:38hosts will be people with the cheeky sense of humor I think it's very creative and I wish to
07:44have a really good food first in husband and wife team I think that's the place that's the place Magda
07:50and Luca
07:50it's a pub or restaurant whatever you want it to be I think Magda hi I'm Pixie nice to meet
07:55you
07:56nice to meet you nice to meet you nice to meet you how are you very well would you just
08:00like a drink
08:01now sure yeah please hey hold them cheeky bucky do you know what Buckfast is just never tried it
08:06so I'm ready only once oh did you like it I can't remember what happened must have been a good
08:12night
08:13next up it's Michael and Teddy we have to go down yeah like a dungeon yeah not sure what restaurants
08:19you've been going to hi nice to meet you nice to meet you nice to meet you sure there were
08:26two
08:26others here a minute ago oh there they are hi hi sorry nice to meet you that was a bit
08:34awkward at
08:34the beginning because they introduced themselves to the host and I was like what about us so I was
08:45coming up racy revelations in my part-time a go-go dance get a pull out I can store some
08:51trucks I
08:52can go upside down on the pole you didn't put it on your CV no definitely not and carb conundrums
08:58I'll come do list one there's my calorie count so keep it low our dessert is 2,000 calories so
09:05it's not
09:12looking good for its baseline it's night one of our professionals competition in Glasgow
09:16yeah let's do it we're block chef Andy and front of house Pixie I think she needs a refill are
09:23hoping
09:24their outrageous street food will bag them the thousand pound price in the kitchen Andy's deep
09:30frying his jackfruit wings which get a coating of maple soy glaze and a quick jiggle then it's time to
09:36plate with a squirt of spicy mayo pickled chilies and spring onion can you remember the name yes I
09:41can it's called timey up indeed it is vegan jackfruit wings in maple soy glaze served with spicy mayo
09:50the Hobbies all enjoy it and again I'm not a vegan food person but then after eating those I think
10:02I
10:02will start eating some vegan glad we can change our mind yeah you like up my it's lovely I love
10:08it
10:08and chili is the right amount of cake for it yep for me it's a bit too spicy yeah good
10:16I must say very
10:17good quite surprising I didn't expect the jackfruit and can test like that really enjoyed the starter I
10:22love the colors I loved how it looked and it was delicious oh come you left you left one it
10:27was my calorie
10:27count so keep it keep it low and then there is a main course is dessert as well so so
10:33how many
10:34calories are you allowed to gain a day less than a hundred one thousand eight hundred I'm not gonna
10:43work in here nobody working here our desire is 2,000 calories yep so it's not looking good for its
10:51baseline
10:51so um how about you tell us a wee bit about you so like your relationship in that yeah I
10:58am his
10:59effectively is number two and he tells me what to do is he on call like 24 hours always available
11:04and
11:04not only 24 hour even 25 hour day so I have 30 minutes in the shower and those 30 minutes
11:11I could
11:11receive like five calls like 10 text messages emails are you facetiming each other that's what I'm thinking
11:18one day one day you know who spends half an hour in the shower I wish honestly I wish the
11:23last two
11:24minutes are cold so I've had 28 minutes of a hot shower and two minutes of cold one expensive these
11:28days what about you today with your relationship we are actually married we've been married for how long
11:47now seven years so what your relationship is like well I think it's a bit more simple compared to all
11:52of years but like we are like really good friends chalk and cheese um she's bubbly and everything I'm
12:00just the typical grumpy head chef they seem like a really good team they're young fun people with
12:06them a good sense of humor I love that kind of people you know so it's going good it's going
12:12in
12:12a favor so far that was a nice entry into next course the craziness comes better crack on then
12:18Pixie's given the crucial job of toasting the charcoal hot dog buns please don't burn them
12:23looking a tad scorched already so how can I tell when they're burning because they'll be on fire
12:27righto Andy deep fries the sausages while Pixie sauces the buns with ketchup and spicy mayo
12:33what are they now just look pretty entertain entertain Pixie I think he means the guests not yourself
12:42excuse me not sure that's working for Andy either that's not irritating in the slightest yep she's
12:48better off with something to do like dish out the noodles and balance the bangers along with a bunch
12:52of crispy toppings and there it is send nudes noodle hot dog topped with crunchy raw noodles and a
13:00plant-based hot dog for veggies Magda and Pixie both served with kimchi fries how do I eat it
13:06basically you pack it up and you just smash it yeah good smashing everyone there's a very
13:13difference to what I was expecting but surprising in a different way yeah in a good way thank you great
13:20combination of flavors and textures and presentation was beautiful the bun was a quite
13:24surprise you know to see this black bun it was it was good I must say well done it's like
13:28surreal to
13:29the taste buds I find the crunchy texture like a bit weird in the mouth just because I'm so used
13:34to having it cooked and I love noodles from a noodle background that's strange to have it as like
13:39your topping when you can use like dried onions or something crispy so I'm just not eating it is just
13:45less carb the bun is a carbs and then the noodle is a carbs and then just everything is just
13:55carbs
13:55after carbs and then the chips is the carbs so we had some type of edge with spring onions we
14:00had
14:00chilies and we had potatoes potatoes well roundies right plant-based hot dogs exactly and then the
14:08sauces had veggies in them sort of I think we need a bit more honesty pixie I come into work
14:14just
14:15like a good time I come in for free food and just to wear cute outfits that's what I do
14:22honestly it's
14:23awesome that's what I do especially the cute outfit I think for me I'm just saying like part-time in
14:30here but like I'm a part-time a go-go dance what's a go-go dance so I will go
14:34on stage at techno events
14:36and I will usually dance in my underwear I had no idea what go-go dancing was sure I don't
14:41know he's
14:42not my capo tea how about a sport of twerking
14:52so I felt like a proud big brother when pixie started twerking at the table do you want some
14:57more no you're all right good dancer I didn't watch I'm sorry I didn't watch I have a girlfriend
15:03it could be a pole met up here who knows get a pole out I can store some tricks I
15:08can go upside down on
15:09a pole I can spin on it as well I didn't know about that there's been no poles around you
15:16didn't
15:16put it on your CV no definitely not for dancing not for me not at all watching pool dancing yes
15:23that's it living dangerously Luca I don't mind I can watch it together phew on with dessert sticky
15:33toffee crunch that's dash is about 2,000 calories it's gonna be gorgeous it's gonna be gorgeous
15:38it's making my heart attack poor Teddy generous portions of sticky toffee pudding are deep fried
15:43and coated in cinnamon sugar I'm feeling full already it's a wee drizzle that's happening up
15:48but make it look nicer and here it is deep fried sticky toffee crunch with salted caramel sauce and
15:54biscuity ice cream good luck everybody enjoy it don't worry about the calories that's a nervous laugh
16:03Teddy I must say that's very very very good thank you magical oh my god you're gonna get me addicted
16:09to sugar again it's really nice it's a bit too much for me but the texture is is beautiful it
16:15was a lot
16:15of sweet ingredients combined together so I think if it was maybe half of the portion would be just you
16:22enough it feels like for me taking a one kg of sugar and they open it and it does and
16:29saying thoughts
16:30I think I would have made it a wee bit smaller but that's not what we do in here something
16:34they do
16:35doing here is live music
16:42should be a simple thing to wish you the entertainment was really nice beautiful voice
16:48yeah yeah disappointment in life just put into a song the way to be successful so successful again
17:01so sex food success save it for later this guy's pouring his heart out over here always glue
17:11there was a moment that I was like just touch you know there's like something inside here
17:20the music I think was a very good addition tonight they got a total block experience today
17:25well I hope they did it anyway question is what are they prepared to score out of 20 please we
17:31had a
17:31wonderful evening and the food was creative but there are too many carbs so we decided to give Andy
17:37and Pixie 14. we had a great time tonight it was really nice but it was maybe a tiny bit
17:43too much of it
17:43so for that reason we're gonna give Andy and Pixie 17. which gives Andy and Pixie at block a very
17:50respectable 31 out of 40.
17:56it's day two of the competition and the turn of husband and wife duo Magda and Luca
18:01last night's food was very interesting but tonight our guests they're gonna have a great time
18:07enjoyed the food enjoy the atmosphere definitely yeah you better deliver i think Luca and Magda they
18:14are cute couple i actually have a high expectation from them it could be like the fiery european side
18:21comes up i feel like they both could argue because i didn't like both eyes you could just pause in
18:25here
18:25right now just follow you about but i don't think i don't know i tried to you don't listen now
18:30now let's not
18:30go there again what's in store for tonight's guest tonight we're going to serve some italian food
18:36with a sicilian scottish twist and i'm sure it's going to be successful that's not how you say it
18:43on with the starter a trio of arancini trio of arancini arancini i knew that i knew that not sure
18:53you
18:53did oh they're balls they're rice rice balls risotto balls michael to be precise so we do three kind of
19:03arancini vegetarian with the mushrooms and spinach the black pudding one and also the classic one with
19:10bolognese to begin Luca makes a risotto base with onions rice white wine and veg stock black pudding
19:18i personally don't like well that's the scottish twist and that's what you're having check check
19:23this beautiful mama mia luca fries the black pudding he then knocks up a separate bolognese filling
19:31this one is our traditional one and finally a mushroom and spinach version i don't like spinach
19:37i don't really like mushrooms but i had it in a ravioli before ravioli before and it was actually
19:43really nice three risottos made and cooled it's time to shape mother you can start with the vegetarian one
19:49and make like a tiny balls what the hell is this different shape of arancino okay balls of all
19:58shapes and sizes are then bread crumbed you're good with the balls on your arm i think that's a genuine
20:04compliment magda okay no no i'm now i'm lost that's fine because you're done the arancini will be deep
20:10fried later so it's on to the main pasta brontesi which is pasta and pistachio sauce served with chicken
20:17for the meat eaters what's that it's a nut pistachio nut i love nuts ah so it's pesto with with
20:25pistachio okay
20:26michael yeah we actually brought some pistachios from sicily because i am a pistachio addict
20:33first job toast the nuts into a blender goes rocket basil ricotta oil and the nuts i'm really happy i
20:42met my husband because if it wasn't for him i would never know this dish existed and it's the best
20:47thing in all oh you guys it's all blitzed and that's the pistachio base ready it'll be turned
20:56into a sauce later and served with chicken and pasta on to dessert torta al formaggio otherwise known as
21:03cheesecake and this one's raspberry and matcha i love matcha i love matcha i love raspberries and i
21:11love cheesecake so i don't think you can go wrong with this a torta al formaggio sounds very italian
21:17though yeah yes but cooked by a polish chef tonight magda cheesecake's the best in the world you've got
21:23great this i love it for the filling magda uses cream cheese and sugar please squeeze some lemon juice
21:34something tells me you're not taking this seriously luca in goes the juice and now can i please ask you
21:41to crack the eggs for me so there's no eggshells in the mixture so no eggshells no no eggshells wow
21:46that's something now you're just asking for trouble eggs in it's whizzed magda then separates out some
21:53filling it smells good then into the remainder adds matcha green tea powder it blends again and layers the
22:00two fillings onto the base that's going to create a nice kind of like a marble effect marvelous
22:06sorry it's baked in the oven then once cooled it's topped with jelly made from scottish raspberries
22:11and this one is going to give us the 1000 pound fries well i hope so and yeah that's it
22:18fingers
22:18crossed we're gonna win yes this does not look like a winning menu sorry i i i am very confident
22:25that i
22:25would meet them yeah they're older so it means like they've you know they've been around
22:31like three year older than me okay have you been around i've been around when you've got good food
22:37so you've been around you've got good food so i expect the same from them time to find out
22:42when the moon hits your eyes like a big pizza pie that's some very good fellas first into amore d
22:51'italia
22:52are teddy and michael hello hello hey hey guys how are you doing oh it's like you've known each
23:00other forever can i offer you a drink yes please that would be amazing oh my god i know this
23:05place
23:05I've always wanted to try it. It looks so cute next long-lost friends to arrive a pixie and Andy
23:17So every okay this morning
23:18Yeah, while the way you're going the toilet and everything yeah
23:21Yeah, I think he's gonna share something you shouldn't make that I went to the toilet and turn around
23:26I see Jesus Christ. That's green. So I think it was that charcoal buns. Yeah, not surprised then
23:35I'm dying. What's up? And I'm all looking there. Look what's up. Is yours all right?
23:40Erm, flowers just come at me
23:41Salute! Salute!
23:46Coming up, wooing women
23:48Did you use your Italian technique? Of course I used my Italian charm, you know
23:52Hey, how you doing?
23:54How you doing? How you doing? How you doing?
23:57And professional predicament
23:58I had a chef who had a thing called chef's bump
24:01I had that you know sometimes you can feel you know your underwear is a stick into your palm
24:12It's the second night of our professionals competition in Glasgow
24:19Where married chefs Luca and Magda are hosting a traditional Sicilian evening with a Scottish twist at Amore d'Italia
24:26Looking forward to show them and walking within the kitchen. I'm sure it's gonna be successful
24:32Did I say right? No
24:35Luca begins by deep frying his three different types of arancini
24:39Don't get your balls mixed up, okay?
24:41Well precisely and after a swish of pea puree and tomato sauces
24:45Service
24:46There it is a trio of arancini bolognese black pudding and spinach and mushroom for the vegetarians
24:53All right guys, thank you
24:58I didn't think I really like a mushroom and spinach
25:02But you've won me over
25:03The starter was actually really nice
25:05No, I did enjoy it. It was a nice start of the evening
25:07I wasn't too fond of the
25:10Original one. I think it was like the sauce is a little bit sweet
25:12But the vegetarian one is delicious and the black pudding one is amazing. Oh, thank you very much for that
25:16The watchini?
25:18The arancini
25:20In general was good. I was thinking like okay after this I'm gonna go to gym more often
25:27Ted are you counting the calories tonight?
25:29Don't please don't
25:31For you?
25:31No
25:31Well done
25:32Oh
25:35Shots fired
25:36Shots fired
25:37Oh
25:38Oh no
25:40I was a lot more offended with teddy's comments about calories, but
25:44That's what it's
25:45Are you sure about that?
25:47Actually, I'm very offended
25:48I think it would take more than that
25:50Back inside luca kicks off some celebrity chat
25:54Any fans of louis capaldi on the table me?
25:56He's a regular here and he loves my carrot cake
25:59Well, only one song I listen to him continuously
26:03Which one?
26:04And you know which one
26:05Come on, there's only one
26:06Come on, sing it
26:07Um, I need somebody to heal
26:10Somebody to
26:11What is it? Somebody
26:13Somebody to love somebody to
26:15Let's rename that somebody to love
26:17Teddy's voice is like an angel
26:20Don't be a singer
26:21No, no, no
26:23Be a chef or be a boss
26:25On with magda's favorite pasta dish of all time
26:28Did you hear about the italian chef?
26:30Which one?
26:31The one that passed away
26:32Oh, come on
26:33Bravo, magda
26:35While luca fries up some chicken she makes a sauce from her pistachio pesto with vegetable stock chili and basil
26:43If i'm gonna mess up this dish tonight i think divorce is gonna be on the table tomorrow for breakfast
26:49Better not then with the pasta given a few minutes to cook it's ready
26:56Pasta brontesi
26:57Pistachio pasta with some chicken for the meat eaters
27:00Hope you guys are gonna enjoy that
27:04So it's brontesi pasta so what's the deal with the pistachios for it
27:07We brought those pistachios with us from sicily
27:10Yeah with the best pistachios comes from the city called bronti
27:14Bronti
27:14Yeah
27:15That's how the name of the dish came from
27:17Oh nice
27:18I think for like being like vegetarian i think i'd like something to replace for the chicken
27:23This dish is basically vegetarian so we actually done something different for the rest of the you know guests
27:31Pesto pasta with nuts
27:33It was nice i'm not a big fan of pesto but that i could eat i did well that's grand
27:37it all
27:38Yeah the flavor is good the pistachio from sicily makes that even extra special
27:43The pasta is a little hard but is that just kind of
27:46That's the proper way
27:48Al dente
27:53I like things a wee bit softer
27:55The same i think that i like it a bit softer
27:58I do agree with everybody else i feel like the pasta is a little bit hard
28:01There's like some parts of it which is wrong with you guys
28:03Honestly that's the proper way
28:06They are wrong it was cooked the right way they just don't know it's al dente
28:11That's that's how you serve pasta italian way
28:13See i like my pasta a lot
28:17I'm cultural
28:19So how you guys met so we were working together in a restaurant and she was working
28:23And be in the bar and i was working as a manager
28:27Oh
28:28So she saw the potential
28:31You know
28:32So very true
28:33Did you use your italian technique of course i used my italian charm you know
28:37I just
28:38The big smile
28:38The big smile
28:40The
28:40Cheesy jokes
28:41Cheeky jokes
28:42Some flowers
28:43I want to learn some new technique
28:45How are you doing
28:46How are you doing
28:48How are you doing
28:49I'm good i'm good
28:51How are you doing i think you need some practice
28:53How are you doing you too
28:55Are you done
28:57Oh how are you doing
28:58Are you doing
28:59It works
29:01On to dessert
29:03There you go i got it for your money
29:05Thank you so much
29:06Magda portions her cheesecake with ease
29:08Decorates with raspberry curd and serves with vanilla ice cream
29:11Okay
29:12You can put the ice cream on
29:14Et voila
29:14I mean echo
29:16Torta alpha maggio
29:18Matcha and raspberry cheesecake
29:19Enjoy
29:20Enjoy
29:27That's why i want to see
29:28Mmm it's gorgeous
29:29Oh that's very good combination between the cheesecake matcha raspberry
29:33The cheesecake was was really really good
29:35That was the creme de la creme of the meal
29:38That was the highlight of the night
29:39Right
29:39Bernard is there
29:42There was i'm sorry it was
29:44I think we should probably change the subject
29:46Andy
29:47Now i had a chef at what with us who had a thing called
29:51Chef's bum when you get hot and sweaty you get a bit of chafing get on
29:54And he used cornflour instead of talcum powder
29:57Why do you need those uh
29:59Cornflour when you get uh sweaty buttocks
30:01Okay so we're gonna do basically
30:02Yeah cornflour talcum powder
30:05He knows he knows
30:06I heard that you know sometimes you can feel you know your your underwear is just stick
30:11Into your palm but i didn't use cornstarch
30:14For the record i am talking about a different chef not me
30:16I have very dry buttocks
30:18Allegedly i do not want to know moving on
30:21So apart from making desserts i do cookies and cakes and i personally specialise in cake sculptures
30:29So could you make a life-size go-go dancing pixie
30:31It's funny you should say that because i have a little surprise for you guys
30:35So this one is for you do not open yet
30:40Thank you
30:41Oh my god
30:43Oh my god
30:46Here you go guys oh my god so nice
30:49What's yours like
30:49I look so much better here when i do this
30:51No you don't
30:52Oh wow i even looks younger in these cookies
30:55You've managed to get my grumpy expression
30:56I see you can eat it or you can frame it and and it just you know keep it forever
31:04So overall um i think we are very happy with how tonight went
31:09Scores please
31:10So it was very lovely evening but the main course was a little disappointing
31:15But overall it was a great night and the cookies really topped it off so we're gonna give magda and
31:21luca
31:2215
31:23I thought the food was really really good
31:24I was a little bit disappointed but overall we had an amazing night
31:28So we're gonna give luca and magda a 15
31:32So magda and luca come up one short of the lead with 13
31:40It's the final day and the turn of front of house michael and his boss teddy who's razor sharp with
31:46readiness
31:46Yes the standard was very good this week um but we do have the confidence that we're going to come
31:52on top
31:53That's the spirit yeah i think teddy and michael are very professional and they will be well prepared
31:58So yeah i'm looking forward to it
32:01I'm hoping it's like a vip experience
32:04And uh
32:05Head over backwards for us
32:08Let's find out what's in store so tonight we'll be serving authentic japanese food that will hopefully wow the guests
32:14and take us to the top of the leaderboard
32:16Yeah
32:17To start it's prawn tempura green dragon roll and vegetarian sushi for magda and pixie
32:24I love um sushi i always always get veggies this year and i just you can't go wrong with it
32:30I love you know chinese japanese food but sushi can be planned
32:35But did you know teddy's a fully fledged sushi sensei
32:39And i go and improve myself by going to japan and study in a sushi academy which is like a
32:45sushi school
32:46Impressive for me sushi is art
32:49Just chopping at the minute though for the vegetarian roll they prep cucumber avocado and sweet tofu then it's on
32:55to the dragon roll
32:57i've never had the dragon before
33:00It's green it's green
33:02We love green
33:04It's not for you magda it's prawns not dragons or are they so head off
33:10So we keep the prawn head we deep fried it and then we can put it like a dragon
33:15So this is the dragon hand and then you got the dragon tail here so it looks like a dragon
33:22What's the yellow stuff coming out of their faces it's like a brain lovely they'll be tempured up before service
33:31Time for the mains beef tataki ramen in pork broth and a vegan tonkotsu ramen for the ladies
33:38Sounds good tataki tataki
33:41Stop now now kids tataki means seared which is how the beef is served
33:46So i'm just gonna seal it two minutes each side and then i'm just gonna keep it nice medium real
33:52quick as a flash that's done
33:54And we'll rest till later
33:56Pork broth on the other hand takes ages to make doesn't it i've been there perfecting it for seven years
34:02seven years now
34:03That is a long time we took pork bones we boiled it and then we put some herbs such as
34:09like
34:09Garlic and onions and then we keep boiling until about seven hours after that thankfully it's already made smells incredible
34:18Thank you on to the veg option
34:21Maybe that got the ramen that a chefy term
34:23Oh my bad
34:27A vegan broth is made from garlic ginger mushrooms and so this is a kombu dashing so it's basically the
34:35seaweed
34:36In it goes with all the veg to simmer for two hours instead of beef it'll be served with rashers
34:42of these
34:42So in house we actually call it fakin because it's fake bacon yep got that it'll be grilled later
34:49Onto dessert tofu ice cream with tapioca balls
34:53Takabako balls
34:55Tapioca tapioca balls
34:58And what are they no
35:01Don't know my mum told me when i was younger that tapioca balls were frogs eggs
35:06What this one
35:10Actually it's starch balls from yucca plants they'll be boiled and coated in brown sugar before serving dessert they really
35:17have to impress me
35:18Just sounds i don't know there's not there's nothing sounds sounds a bit blunt
35:22Well the ice cream should have plenty of flavor in goes soya milk sugar and eggs it's whisked over heat
35:28then cooled
35:30Nice cone in it chocolate flake raspberry sauce maybe
35:34What about smeared tofu which is added to vanilla cream and maple syrup
35:39Oh it's definitely going to be a weaning dessert
35:42Loving that confidence it's blitzed the cooled soya milk base is folded in and it's into the freezer to sit
35:49So that's prep done let's take it home for the ween yeah
35:53Go
35:54I feel like it looks good but i feel like yeah you need to taste it
35:57I still don't know how they execute it they need to try very hard especially with the dessert
36:03Ah marky and ramen get a nerve eh
36:05Oh cute who's gonna try that
36:07First to rock up a pixie and andy you are shy
36:10Hi guys nice to see you
36:16You are shymase so that's mean welcome and it's also mean leadership and then sending energy from the back to
36:23the front
36:23Oh has me got time for a shower i did not actually have a long shower this morning i had
36:28a very quick one
36:28Because i slept in i slept in shocking
36:31Last day and it's a very glam magda and luca
36:35You are shymase
36:35You are shymase
36:36What
36:37Nice to meet you guys
36:38Hey guys
36:41How are you doing guys
36:42Hello
36:43They were just shouting some i don't know japanese words i don't know probably something like hope you lose
36:50As we say in japan
36:52Kanpai
36:53Kanpai
36:53Bye
36:55Coming up creepy crustacea
36:57It's looking at you
36:58Oh my god it's looking at me
37:00Oh it's a bit scary it was like if you're just staring like right into my soul and i was
37:04like i'm so sorry you died
37:07And the loot is landed
37:10Third place we have
37:18It's night three of our pros cook off in glasgow
37:23Where michael and teddy of maki and ramen are hoping their japanese grub will win them the grand
37:28I'm very confident so hundred percent hundred percent
37:32All right yeah right you too have got friendly
37:36Crack on with the starter then to begin teddy prepares the vegetarian sushi roll with cucumber and sweet tofu
37:43Blimey that was quick
37:45Call him sensei for a reason
37:46Next it's deep frying prawns for the dragon roll a squirt of spicy mayo then he's rolling again and before
37:53you know it he's done
37:56Vegetarian sushi rolls for magda and pixie and a prawn tempura green dragon roll for everyone else
38:02The reason is called green dragon wall because you've got a prawn head and then a prawn tail here so
38:06it looks like a dragon
38:07It's looking at you
38:08Oh my god it's looking at me
38:10Well it was a bit scary it was like if you're just staring like right into my soul
38:14And i was like i'm so sorry you died
38:16You just had to look at it i had to suck on it
38:18Cheers
38:24Just like chewing on a bag of toenails you've done that much
38:33So i just tried the prawns myself and it's nice and fresh and the crunchy the tempura is done very
38:38well i think
38:39I can tell there was a lot of work went into it
38:41It was really nice
38:42I was hoping for like uh you know the modern twist on the vegetarian version
38:46It's not
38:47Anything like brand new in a sense
38:48Yeah
38:49But like it was still nice and i liked also the tofu protein with it
38:53Vegetarian sushi i tried that many times nothing new but it was good it was okay it was okay
38:58I agree with them sushi without the fish can we do something more excited
39:02So that's something that i might just take it and then just create something new
39:06So guys i really like the you know the decor of the place can you please explain the
39:11The post-it notes are there so that our consumers can leave a little piece of them in the restaurant
39:16So it's interactive and a deeper level very professional that's a nice personal touch love it
39:23And then they come back and uh yeah it's scattered across our seven maki and ramans and how many seven
39:28seven
39:28We have seven one in glasgow and six in enebra wow that's amazing that is a lot of work
39:36You guys want to inspire more yeah
39:37Yes yes our mission statement is like hopefully we can go global
39:41I would like to go um global domination with my pixie-ness
39:44I've always seen myself as a dictator some people might drop the tater part of that sentence
39:49I see what you did there
39:52In the kitchen speedy teddy's staff aren't working quick enough
39:56Come on guys faster
39:57Teddy's already serving first up the tare or dipping sauces then pork ramen broth before cooking the all-important noodles
40:06The noodle i did it in one minute so it's medium firm but it's not too al dente
40:12Let's hope so they go into the broth get it fast before it's getting cold quicker michael
40:19And there it is beef tataki ramen in pork broth and for pixie and magda a vegan tonkotsu ramen with
40:26fake bacon bacon
40:28Enjoy thank you
40:34One thing for me you should ask how do you want to be cooked the meat basically yes
40:37It even more done so we have the broth that is pumping hot actually so if you want it a
40:42bit cooked
40:43You can just dip it into the broth at the bottom of it let's have a look nice
40:49Oh
40:49Oh
40:51Okay the color change the color change
40:54Yeah
40:55Not anything it's not it's not it yeah it's okay and uh it was the same color basically
41:01I didn't want to offend it you know noodles taste fine for me yeah yeah yeah lovely
41:06Well the noodles are definitely al dente
41:08Al dente
41:10Yeah i really like the vegan bacon very tasty yeah yeah i think it's one i've had before the supermarket
41:16Is it really nice the fake bacon is nice it's good it's nice to have a bit more protein in
41:20there
41:21That's it pixie get stuck in oh i like how you slop that i'm sorry i'm just enjoying it so
41:27much
41:27Originally in japan when you go to a ramen shop you if you slop the chef will think that the
41:34ramen is very good
41:35So it's more like a compliment all right okay
41:40That's a lot of compliments oh this is like this is beautiful
41:45Classical music that's all good then personally it drives me up the wall i hate noise ears it just
41:51Gets my back right up something that annoys me and everybody was doing it so
41:57Yeah trust you luca
41:59On to dessert teddy and michael boil tapioca balls and coat them in brown sugar
42:05Then they decorate come on michael i've been making like all of them already
42:09Let's not fall out now chaps tofu ice cream with tapioca balls
42:18Slave is nice and the tapioca is lovely the ice cream it's beautiful it's it's like a really nice creamy
42:24full fat
42:25Texture and it's really nice i love the ice cream i love the texture of the ice cream very nice
42:29the balls don't convince me
42:32My thing is with the balls is if there was maybe like some flavor to them
42:36I think you're just eating that and you're just like having to be chafing in your mouth
42:39And it's just it's not it's not really adding anything else it's about weird the sauce was lovely
42:45But i just do not understand the balls i don't know what the balls are doing ice cream
42:50Talking of balls time to get your ball points out
42:52Uh magda what what have you drawn just me spreading the love
42:57I just vote pixie wixie
43:00Meow meow a butterfly moon and some stars of course you did andy
43:04So i wrote something that's summed up this week it's uh it's been emotional and had such a ball
43:11Couldn't resist could you right who's gonna win the wonga no longer confident
43:16No i think we nailed it come on
43:18No longer come we'll see we'll see it
43:20Teddy and michael need 32 or more to win
43:23Tonight i think we had a very good night we enjoyed but the food was
43:28Maybe lacking a few things some things that we would do differently and so for that reason i'm gonna give
43:34teddy and michael 16
43:36So tonight we're gonna give teddy and michael hold your horses let's all find out together
43:46In third place we have mackie and ramen michael and teddy
43:53And in second place we have amore d'italia luca and magda
44:01First place we have block that's andy and pixie
44:05Pixie and andy scored 13 meaning block win with just two points separating first and third place
44:12Ecstatic i can't believe it it's a shock
44:19I'm really pleased they won but i don't think luca will be eating charcoal buns anytime soon
44:27So for now on you're gonna take a shorter shower no way that's the only part of my life you
44:31don't control
44:32Cheers
44:34Cheers
44:35Congratulations
44:36See i told you i'd live in the kitchen and look what happened
44:38That's true
44:39But that's what little pixies do
44:45She never fails
44:51Yet never tries
44:54To put her smile
45:00Oh
45:04You
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