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Short filmTranscript
00:01It's round two for Wales. Yesterday we said goodbye to Dan, who was the lowest scorer after the first three
00:09courses.
00:10Fished. This wasn't right.
00:12The remaining three are now cooking mains and desserts.
00:16Ah!
00:17None of them started out as chefs. John wanted to be a rock star.
00:21It's the final countdown.
00:22Corin planned to be a footballer.
00:24The proof's in the pudding.
00:25And Carl hoped to make it as a gymnast.
00:28Moi. Minor hiccup. Minor.
00:31Once again, one of them will be eliminated after this round.
00:47John and Corin are tied on 17 points and Carl is just behind on 15 points.
00:52Will they make movie magic today with mains and desserts? I do hope so.
00:57Good luck, guys. Good luck. Good luck, guys.
00:59Let's do it.
01:00Let's do it.
01:01Their veteran chef, who will decide who goes and who stays, is multiple banquet winner and double Michelin star holder,
01:09Tommy Banks.
01:11There's been some great cooking this week.
01:12I've given out eights.
01:13I've given out some nines.
01:14To get a ten, the food has to be absolutely perfect, along with the great storytelling.
01:22Their main courses must again be inspired by the great British film industry and linked to Wales.
01:35Good morning, Chef.
01:48We're going to get a few of them all right now.
01:48We've got our own brownies dish.
01:48We've got the thigh, that's comfy and barbecued.
01:51The drumstick that's fried in a dredge.
01:54That's going to be dressed in the piripiri jalapeno sauce.
01:56The breast is going to be gently cooked in brown butter at 65 degrees, then hit hard on the barbecue.
02:01It's going to be glazed in this Zambian Welsh honey.
02:04Honey what zambian welsh honey the zambian recipe it's a medicinal honey, so it's quite molasses exactly exactly
02:10What's over here for so this is my?
02:13Steamed fried buns. It's just gonna be served on the sides. They're proving now like a bowel
02:17Yeah, it's almost like a bowel bun that's then get fried at a really high temperature afterwards
02:21So it's light and crispy can't wait to see it chef. Thank you very much
02:25To go with it. He's making courgettes and
02:28Suleriac so I'm gonna start with cooking my sluric fondance. It'll take some time
02:32So I'm gonna get caramelization on them first then just let them slowly tick over in stock
02:38So the title of the dish is lights up and the inspiration is the film human traffic the film is
02:43set in Cardiff
02:44It follows the story of a group of friends living for the weekend
02:47It was a bit of a coming-of-age film for me
02:49So there's an infamous street in Cardiff called Chippy Lane
02:53Affectionately, so I've taken inspiration from that and I'm gonna create an elevated kebab offering
02:59Well, okay. Well, he doesn't like a kebab
03:01I've got some lovely saltmarsh gallop and insula hogget with the rack. I'm gonna
03:06Pan fry and then smoke it over the barbecue with all the trim
03:10I'm mincing that down and I'm making sort of like an emulsified sausage
03:14And that's almost got the texture of a donna kebab if I get the texture, right interesting wrap that in
03:21a flatbread
03:22And then I think you can't have a kebab without a good pickled chili, right?
03:26So I've got these and they're called chili dropping fruit pods
03:28What do you reckon Carl? I grew up in Cardiff from from Cardiff, so you know Chippy Lane. I know
03:33Chippy Lane. I can't wait to see what he does
03:44My title is no one hunts like Gaston the inspiration behind the dish is
03:49Luke Evans who's a Welsh actor and his role in Beauty and the Beast is the great Gaston
03:54So the dish itself, I'm gonna be serving in two parts. The first part is
03:58Gaston's love and almost obsession for Belle
04:01So you're gonna have a beautiful loin of venison
04:03You're gonna have a pickled beetroot rose a beetroot puree
04:07The great Gaston itself is gonna be the show-stopping like beast
04:11So we've got this beautiful large venison leg which I'm gonna be
04:16Slow cooking in the oven and then gonna be glazing it up with a nice venison sauce and then that's
04:21gonna be served with a
04:22Venison fat gnocchi. I am really interested in time into this though because that's a big old chunk of meat
04:27to cook isn't it?
04:28Yeah, it definitely is. I think it sounds delicious. I think we've moved from Saturday at Sunday lunch. Yes
04:38I
04:39Really need to get this in the oven straightaway
04:42There really is a gnarly piece of meat which I totally get because it's the beast side of Beauty and
04:47the Beast
04:48But it absolutely needs to be cooked perfectly so it's refined in terms of its flavor
04:55Good luck
04:58John's mincing hoggett meat and streaky bacon for his Donner kebab sausage
05:05So get my birds ready to go in the water bar so some brown butter
05:09Corrin's dish ring garnet naoni's guinea fowl. He said he was gonna cook it gently and then hammer it on
05:15the barbecue
05:15You gotta be super careful with that second cook and just totally dry out
05:21I'm just working some lean meat trying to make like a gluey consistency
05:25Then after that I'm gonna add the fat into it and emulsify it in so you get like a spongy
05:29super juicy sausage. Hopefully
05:31He's obviously got this flatbread with this sort of sausage that he's making the two very technical things
05:36But then that rack of hoggett it will be disgusting if it's rare. Obviously if you overcook it it dries
05:41out
05:42Yeah, my B2 puree on
05:46Carl's also started his venison sauce and is preparing a pickling liquor with red wine vinegar juniper berries and peppercorns
05:55Just get these lightly toasted off to release those aromas
06:05Carl runs a high-end catering business and likes to use local suppliers to source his ingredients
06:11When I heard the brief my brain started ticking straight away. I do like an action film a superhero film
06:18anything that is high-paced
06:20I'm all over. I
06:23Think I've definitely got what it takes stress-wise. It takes a lot to get me flustered when I go
06:28a little bit quiet
06:28I go into a zone where that's me manifesting all of that pressure and stress
06:34Into more precision to get things done quicker
06:40To be able to cook at a banquet it would be amazing
06:50Yeah, I've got a couple of points to make up I really do think that this dish can do that
06:54obviously I need to get a 10
06:56I need these guys to get an 8
07:00For his post-clubbing takeaway John's working on his kebab sauces
07:06This is going to be the jungle curry sauce cook it out the curry paste seasoning it with sugar honey
07:11a sour
07:12Southeast Asian plum called Garcenia that gives like a little bit of tartness in the background
07:18He's also got a caramel on for his fermented chili sauce and is blitzing a green chili
07:24Coriander and coconut cream sauce
07:27I'm just checking how the proves coming along on the steamed buns. It's going to be touch and go with
07:31that one
07:32touch and go
07:34Okay
07:36Courgettes
07:37John's also using the curry paste and the same 15 spice mix he used in his starter to flavor his
07:44minced hogget
07:44There's like a traditional sausage in Thailand with say you it's like a red curry sausage to China like take
07:50inspiration from that
07:52Just a bit officials
08:00That's what I'm looking for
08:01That's what I'm looking for
08:02It's good
08:03John
08:04Oh chef
08:04We'll try something
08:05Yeah, so this is going to be the jungle curry sauce
08:08I've basically made three sources that
08:11Symbolize the personalities of three of the main characters from the film and they're going to be in little squeezy
08:15bottles Wow, okay
08:18The balance of the dish will be the most important thing I've just tried is jungle curry sauce you don't
08:23chips in that all day long
08:24I just hope you can bring it all together in time because the man's working hard
08:31John's sausage goes into steam
08:34Carl's preparing venison fat gnocchi and Corrin starting to barbecue his confit thighs
08:40We should be enough I reckon
08:43One two three three three four let's do four
08:51So this is my yeast it's lyric puree
08:56This is my jalapeno puri puri
09:03Carl's preparing the meat for the beauty part of his dish which will be started in the water bath just
09:08rolling my venison loin
09:11I'm going to pop some of this rendered venison fat that I've made with the slow roast in the bones
09:17Dude, I'm just gonna put these here to prove it's a bit cold over there
09:22Yeah, I'm not using that side anyway, let's hear that
09:27What do you want it on Corrin hundred degrees please steam yeah, we thank you very much
09:33Corrin's having a dry run on his guinea fowl drumsticks
09:38Just testing out the thickness, so we're gonna try again
09:42Almost like KFC, you know
09:44You've got to get the right ratios of flour and the right ratios of batter
09:51Corrin how's it going? Yeah, very well chef all on the control those steam buns are worrying me a bit
09:55But apart from that why are they worrying you just want to push them as far as I can put
09:59on the proof
09:59Yeah, he went down to about half light in areas exactly good luck. I'll see. Thank you very much. See
10:04you the past
10:10Carl's venison fat gnocchi is being poached
10:17Hey, how's it going yeah, really good your venison is in the oven roast in a way
10:20Yeah, you got your sauce ready? Yeah
10:23So this is just the bones from the saddle also made of venison stock as well. It's just getting that
10:28reduced down. See you up there
10:32He's made a really nice venison juke. It's rich taste of venison. There's a bit of wine in there
10:37But he's got to get that venison leg cooked absolutely perfectly
10:43Corrin's deep frying his drumsticks, which I'm hoping are going to be more gbm than kfc
10:50Buns buns buns buns buns don't open it please. Thank you his steamed buns must finish in the cooling oven
10:56to prevent them collapsing
10:58Carl's got carrots simmering in carrot juice and star anise come on
11:06And he's making a beauty and the beast rose
11:10Oh
11:13Which he cooks in his pickling liquor
11:19Corrin you mind if I grab some coal go for it chef
11:24John's grilling flatbreads while starting to cook his hogget rack
11:32Corrin serving first the guinea fowl drumsticks are doused in piri sauce
11:42All right, Corrin you've got eight minutes. It's gonna be a push
11:46What's that one car? This is the yeasted celeriac puree. Yeah
11:52He adds calls yet puree and sprinkles of toasted sunflower seeds next it's celeriac fondant and barbecued and pickled courgette
12:03I
12:04Put you two to work. Oh and their placemats these ones. Nice. Thank you. Okay, darling
12:09He's had skewers specially made for the drumsticks. Stab him in
12:14Corrin that guinea fowl looks wicked
12:17Happy with the cook. Yeah, just gonna flash it again. Why it just just cooked, you know
12:22So he's always took them off the bone and they're a little bit pink. Is that heat enough? I remember
12:26his pigeon last year
12:28Was a bit blue for me. Yeah, we don't want blue guinea fowl. No
12:33From the listings on you. Yeah, let's go play all the nicest flowers just along there like so the guinea
12:39fowl confit thighs are next
12:41Two minutes now Corrin. Yes chef coming up in one the breast is glazed with the Welsh Zambian honey
12:49The ponzi burblanc sauce is finished with a glug of citrusy yuzu sake
13:00Go these are cool solid job. Yeah, that's guinea fowl feathers. Oh, yeah, didn't mean to make them look like
13:05darts so much, but they did
13:08What a mate good luck chef. Thank you
13:21It smells incredible that piney
13:23Magnificent the half prevailing school. Yeah, I'm really happy the steam buns made it for there wasn't gonna at one
13:29point
13:29So yeah, I'm very happy. Let's look at the guinea fowl itself. I
13:35Do you think everything is cooked to perfection like the croissant on the breast was perfect?
13:41The rendering of the fire are you happy with that?
13:43I could have done a bit more on the trimming if I'm honest
13:45I think I probably took my off the ball for a slight second, but I'm happy with the cooking of
13:49the fat
13:50We got the thigh. I think it's got a nice smoke going for it, but it's also got a nice
13:54sweetness
13:56You know the drumsticks got the nice a little bit of heat from the peri peri
14:02If I had to nitpick maybe the celeriac puree is a little bit on the top end of seasoning for
14:06me
14:07It's quite salty isn't it. What do you think about this bread the bow a deep-fried bread what's not
14:11to love?
14:12So what would you score this? I'm happy with every component on the plate and I think the dish in
14:16a hole is a ten
14:18Good strong dish. I wouldn't pick it out of bed, you know what I'm saying?
14:22I'm gonna give him a nine knowing chef Tommy he'll pick up on the small things. That is a solid
14:28nine
14:33Hello chef, how was that? You okay?
14:36How was it? Yeah, I wouldn't have made that up without you two. Thank you very much
14:39Oh wait, you're very welcome. I used to getting on you looking good. Yeah looking good last bits of Bob's
14:44legs still in the oven
14:47John's deep-frying lamb sweetbreads a gland from the neck of the sheep for a mate. Yes, I'm I'm watching
14:53these for me of course
14:56Five minutes now John. Yes, chef
14:57He's putting the miles in isn't he?
15:01Sweetbreads are nice. Maybe they got the wrong ones and it's the testicles
15:07Flatbreads are slathered with curry sauce ready for the Hoggett sausage
15:12It's not an easy thing to get right. No. If it get too hot I imagine they will split out.
15:18Right. It might be a bit grainy in texture
15:21Two minutes John. Yes, chef
15:27The Hoggett chops get a final flash
15:31It's like a ceramic kebab box. That's so cool
15:35He adds the honey pickled chili dropping fruit pods little pile of salad here
15:40The slaw is made using British ingredients like cabbage and carrot, but the dressing is Thai influenced
15:51All right times up John. Yeah, one more minute please chef
15:57The three sources are bottled up takeaway style and the dish is served to the tunes of Welsh DJ Sasha
16:13Yes, thank you so the dish is called lights up
16:19Inspiration is human traffic a personal inspiration for me like after going out clubbing in Cardiff heading to Chippy Lane
16:27and
16:27Getting an amazing kebab to end the night
16:30Good luck chef. Thank you
16:42Okay, so let's talk about sources then coop he is a big fan of jungle music
16:47So I thought I'd make a jungler's massive curry sauce
16:50Jip is like the leader of the gang the cool guy
16:52So I thought I'd make a bit more of a cooling sauce here and Lulu. She's sort of like the
16:56sassy one
16:57I thought like a fermented chili and cherry hot sauce really summarized her character
17:03Oh, wow, oh, oh my god, that's delicious
17:08So the actual kebab meat itself
17:11Are you happy with the texture?
17:13Yeah, I'm happy their flavors that are coming through that kebab meat is that exactly how are you intended?
17:18I think so it's like super fragrant. It's got a nice heat to it as well reminds me of a
17:22sort of elegant Donna kebab
17:25The cuisson on that rack is beautiful the cook on the flatbreads. Yeah
17:31Yeah, if I had one criticism it would be the sweet bread. I wish was Brian misses a bit of
17:37flavor inside of it
17:39Can I eat that in a water is that I'd maybe go go with a half chef and a half
17:43right? Okay. Oh, wow
17:45It's like a pepper. Well, okay
17:49There's a lot of spice in there and you need the slaws to cool you down
17:54Is there anything you'd change about the way you've executed this yeah?
17:57Disappointed with the sweet bread sale on the chewy side maybe like one degree further on the on the rack
18:02and so what would you score it?
18:04I love a
18:07Nine but it's probably an eight. I
18:10Really want to give it a ten but little bits just a night for nine nine point five
18:18Do you need anything? Yeah, man, I got loads to do. Okay, I'm ready
18:23Welcome back chef. You need to open a kebab shop chef
18:28Corrin's barbecuing hispy cabbage to go with Carl's beast of a venison leg you're looking for that kind of color
18:35a bit more
18:36A tiny bit more. Yeah
18:38The leg is glazed with venison sauce
18:45That's just gonna work glaze these roses just with a little bit of the true puree
18:51Time leaves are added while the water bath venison loin is prepped for a final cook
18:57All right, you've got five minutes. Yeah, we I'm just gonna cook this Nokia off quickly. Are you gonna be
19:03up in five?
19:04I'll be up in five
19:05Yeah, oh, he's just in love you know, I don't know anything that should be cooked if it was up
19:10in five
19:10I
19:14Think at this point expect us for what you need I want to call it two extra. Yeah, please
19:24The beetroot rose is covered with the beauty in the beast red rose cloche
19:32Right, let's take this leg
19:38So this we could it's up
19:41Hispy cabbage is added you could fill up the sauce jugs three quarters
19:45Yeah, and then we're just gonna go right in front with the the carrots and the gnocchi, please
19:56Straight out of the pan with you to pass now the loin is finished with long pepper
20:01He's now three minutes late if he goes over five minutes the veteran must reflect it in the score
20:12Goodness me
20:14Wow
20:15Look at that
20:16Breathe
20:18Well done the inspiration behind the dish is Welsh actor Luke Evans in his role as Gaston in Beauty and
20:24the Beast
20:26Exhausted yeah
20:28Yeah, yeah, I'm taking on sauce. Yeah, I got sauce. Yeah
20:40No one hunts like Gaston. I think the point is driven home. Yeah
20:45So the venison line you cook that quite last minute is that how you want it to be
20:49I've run out of time. I would have liked it to be maybe rested a little bit longer
20:52So it didn't really seep all over the plate
20:53And your venison sauce
20:56Does that have a good flavour for you? Happy with it
21:00And the sauce is
21:02Rich legs nice bit of cooking on that in the middle obviously it's a nice cook, but on that exterior.
21:08It's maybe just a bit tough
21:10Overall, I'm happy with the cook the center part maybe slightly a little bit under
21:16And the beetroot rose I
21:19Wanted to have a little bit of texture left in it
21:22I
21:23Do like the gnocchi that's got a really like nice flavour of the venison fat running through it
21:28So what would you score it? I need to make sure I beat those guys. Um, I give it a
21:33nine
21:35Eight and eight I'm gonna go with a solid eight as well
21:42You wanted epic
21:45Movie-making magic that venison leg how epic was that and it's incredible and then on the other end of
21:50the spectrum
21:51You've got ceramic kebab
21:54Carton and then a smoking guinea fowl like brilliant. Yeah, I also love it when they leave nothing out there
22:00as well
22:00Yeah, like I think all three of them are actually exhausted
22:04Yeah
22:05I felt like that when I came out of the room
22:07It's a bit brutal having to taste it in front of them as well
22:09Yeah, I mean what do you think about that and the two minutes ago I thought it was amazing now.
22:14I'm not too sure about it
22:16You're doing this many ingredients and trying to get them all
22:20Up at the same time or perfect. There's one or two missteps challenging scoring. Yeah, very challenging scoring
22:36Well chefs movie-making magic galore
22:40All of you bought great spectacle with your dishes. Thank you very much
22:45I'm gonna start with you corin for your dish rungana naoni's guinea fowl
22:50It was very cinematic love the tablecloth and the smoking guinea fowl was just quite epic
22:58Starting with the breast it was slightly pink how guinea fowl should be
23:01I think it was really moist for them, but I think the skin could have probably been a little bit
23:05crispier
23:06I wondered if you could maybe use a plancher or a pan just to try and get that a little
23:09bit more rendered
23:11The thigh was tasty. It was beautifully seasoned throughout. It was nice and moist in the middle
23:16The drumstick it was super crispy really juicy and the piripiri sauce was really fragrant
23:23And I could eat like 10 of them about 20 of them. I could have 20 of them
23:27Thank you, and I really enjoyed the crispy bun. I agree with you. The whole dish is a party in
23:33your mouth
23:35I think it's almost perfection
23:36Thank you
23:38John for your dish lights up
23:41You really set the scene of chippy lane in cardiff
23:44I think the kebab meat was a really clever technique and I think the texture was was really really good
23:50It was reminiscent of a donna kebab like in a really good way
23:54The three sources fermented chili and sour cherry sauce
23:58Bottle that and sell it the jungle curry sauce
24:01That is like the best kebab curry sauce you're gonna get and the green coriander sauce that was really fresh
24:07I think all three together
24:09Absolute flavor bomb
24:11The sweet bread was really crunchy, but it was a little bit chewy
24:14Yeah
24:15The rack of hoggett itself. I think you rendered the fat really nicely. It had a nice gentle smoky flavor
24:20to it
24:20Maybe a couple of degrees more on the cooking
24:23I think it would have been perfect
24:25And the pickled chili dropping fruit pods
24:28I think you need to slice them things like a banquet if you're serving them whole
24:32I think we take a few people out with those noted
24:37Carl for your dish no one hunts like gaston
24:40There's the beauty and very much the beast
24:42And there's some really clever nods with the detail to the film as well
24:46The venison loin that was very tender
24:48I'd like to see a bit more caramelization on it and it needed a longer rest as well
24:52I think you've got to get that on earlier because it did bleed onto the plate
24:55The beetroot puree I like the Cabernet Sauvignon vinegar in it
24:58And I just think it's really earthy and really sweet and sour it was really good
25:02The pickled rose though that was a little bit too crunchy for me
25:05The leg itself had a beautiful color and glaze to the outside
25:11Unfortunately like the bit I had was a bit on the tough side
25:13I think the nature of this cut is
25:16You don't really get that many clean nice lean cuts of meat when you're serving that many people
25:21The venison fat gnocchi I think it looked great, but it was a little dry for me
25:25I think maybe parmesan more egg in a more traditional sense would make it a bit lighter and fluffier
25:30So to the scores gentlemen
25:33Corrin
25:36I'm giving you
25:39A nine
25:40Corrin you are bringing so much personality to these dishes. It was excellent. Thank you
25:48John
25:50Scoring you
25:53An eight
25:56John I was so charmed by your dish such wit and that sauce
26:01That cherry hot sauce I'm taking it home
26:04I've got plenty for you to take
26:06Carl
26:08I'm scoring you
26:12Six
26:14Carl I know you had some technical issues with this dish
26:17But I really enjoyed the spectacle and the stories that you are telling
26:21All right chefs main course done
26:24But the most technical dishes to go so desserts now
26:27So, uh, I hope you got something special for us. Thank you very much. Thank you. Thank you. Thank you
26:33What I make
26:38Simon
26:43I'm really delighted actually with my score for my main
26:47I think the score of the six
26:49bit harsh
26:51Getting nine is just like the fire underneath me and I really really want to push to get a 10
26:55for my dessert now
26:58Now it's time for the pre desserts in the event of a tie these rankings will really matter
27:06Tommy is staying out of the kitchen for this course and will blind taste the dishes right lemon curd is
27:13on
27:18There's competition all over the place and if I make one mistake I could be going home
27:22Hey corinne
27:23Hi andy
27:24What is happening on this occasion?
27:26Okay, so my pre-dessert is called um rocket man based off of the film and the life of elton
27:30john
27:30Exactly
27:31And the main character in the film was played by taran egerton
27:35Yes, who's from where my restaurant is basically just 10 minutes down the road
27:39So the base of the dish is a pistachio tofu and white chocolate ganache
27:43Wow in the middle will be a lemon curd and then a lemon dehydrated meringue and then the foam that's
27:49made from olive oil vanilla and yogurt
27:52John's pre-dessert is linked to jurassic world rebirth whose director gareth edwards is of welsh parentage
27:59Making a sorbet but using carrot as my sweetening agent and then i've got sea buckthorn juice here
28:07The title is not so tropical i'm making a tropical kind of flavored sorbet but i'm using all british ingredients
28:15And then at the moment i'm making a fig leaf flavored twill and when it comes out the oven
28:19It has this like green finish to it almost like a dinosaur scale
28:25Carl's got a jelly and a welsh whiskey and lemon caramel on the boil
28:29I feel like i'm getting drunk
28:34The title is this isn't a martini
28:37And the inspiration is from the kingsman gold circle my mom loves that film
28:44Um, so there's a scene in the film where he orders a martini when she serves it to him
28:50He says that's not a martini
28:52Well, it is when it's in kentucky. So i'm doing a little take on a a whiskey sour
28:57Oh, so you've got a lemon sucre top
28:59Yep
28:59A lemon curd
29:01Hender and whiskey jelly sounds great
29:03Thank you very much
29:04If you can not take your foot off the gas you can still do this
29:06Yeah
29:10Carl knows nothing short of perfection will do as he whisks up the lemon curd which also features in corin's
29:17rocket man
29:20He adds olive oil to his vanilla mousse which he'll serve as a foam almost there
29:26And a little bit of sugar and salt john's twills are baked and his carrot sorbet is already churned
29:33Fine yeah i'm just waiting for my curd yeah i'm just waiting on my ganache my ganache let's play it
29:47We have liftoff
29:53You have five minutes chefs yeah we yeah i need you all up at the same time
30:01Now that the next elimination is looming there's a little tension in the air good to go yeah sure
30:08Corin starts with his white chocolate and pistachio ganache followed by the lemon curd whilst carl's tart has the lemon
30:16curd in the base
30:17whiskey jelly then italian meringue
30:20How's that john zingy very good very happy with it
30:24Douglas fir pine oil and herbs provide more zesty british tropical flavors
30:31oxalis leaf so it has like sourness to it
30:34Are we all looking good chefs can i phone one minute chef yes
30:39yeah we i'll probably need another 30 seconds sorry just takes a little while to arrange these dinosaur scales
30:46Corrin finishes his with dehydrated lemon meringue and carl adds his boozy whiskey and lemon caramel which contains edible gold
30:55in homage to kingsman the golden circle
31:06thank you see you in a bit
31:11oh i'm ready for this what have we got all sorts of delicious loveliness so is this tracy island off
31:17of
31:17cinderbirds this is winnie the pooh and this is a grand day out wallace and gromit no no
31:27so this is called not so tropical and it's inspired by jurassic world
31:33it's unusual quite like these little pastry trails
31:38that's delicious
31:39that's delicious
31:39cover on that sorbet
31:40mmm
31:42seabook thorn and carrot is quite a good combination
31:45it's just quite a little oil in it
31:46yes
31:47mmm
31:50this is rocket man
31:52rocket man
31:56oh
31:56the temperature's not as i thought it might be
31:58i thought it's gonna be colder it's beyond
32:00kind of warm yeah i mean it's quite custardy which i like
32:06i want it to be there one minute and gone next love it really nice the creaminess of that
32:10ganache thank you very much the lemon helps cut through the richness it's tasty not wholly
32:16refreshing though no exactly
32:21this is called this isn't a martini inspired by kingsman the gold circle
32:24how did you get all that from that time yeah looks super beautiful yeah exactly
32:30impossible to eat but very tasty
32:34that's delicious that pastry's perfect really refreshing as well though there's a lot of
32:39sweet meringue do you think the um custard should be set more yeah i don't think either
32:44these two are particularly refreshing the custard in this tart should have been more set yes and i
32:50think this should have been colder yeah probably this is the this is the third uh with rocket man
32:57sitting in second and that's in first i think this one is john okay this one is corin and this
33:04what is carl you are completely correct it's dessert and the chef's last chance to impress tommy
33:16let's hope it's a blockbuster
33:20it's the final countdown corin's making muffins we've got some miso butter honey some treacle
33:31first job i got my apples baking in the oven for my burnt apple puree
33:39i'm just gonna get these strawberries and palm sugar on a bain marie just want to confit them
33:47and then i'm gonna get an ice cream working
33:50the dish is called white red and rose and it's inspired by snow white and the huntsman the movie
33:56was shot in many locations in wales but actually it was the opening scene where the queen pricks her
34:01finger three drops of blood fall into the snow and she wishes for a daughter with skin as white as
34:06snow uh lips as red as blood and a heart as strong as rose i'm going for a white red
34:12and rose theme
34:13i'm basically making the uh white cardamom coconut cream bavoie yeah it's got like a very medicinal kind
34:20of feel i've never heard of white coffee i don't think i have no i'm also making a toasted rice
34:25meringue
34:25and then to pair with that i'm doing different uh sort of preparations of strawberries and then i'm also
34:30using rose throughout the dish so i have some pickled rose elements and some preserved syrups rose elements
34:39carl's made of foyatine crumb
34:48which is mixing with blonde biscuity flavored dulce chocolate hey chef how you getting on
34:54making a pudding this one i just find it quite therapeutic i don't think anybody's ever made a
34:59put in in great british menu and found it therapeutic he's celebrating a welsh waterfall
35:04which features in one of the batman films the title is gotham's calling okay yeah and the
35:10inspiration behind it is hendred falls at the end of the dark knight rises which is the bat cave based
35:15in the brecon beacons i wanted to do something that not only represented 100 falls but a little bit
35:21of welsh produce as well we're going to have a cognate parfait i'm going to be then making a
35:25burnt apple puree okay then we've got some charles rosses that i'm going to dice up so you're going
35:31to have like this fresh apple running through it as well and then i'm doing a activated charcoal tuile
35:36which is going to be a bat bring the bat this is a really beautiful apple feel how heavy that
35:40apple is
35:42it's a lovely apple do you think you might be able to pull off this i've got to pull it
35:46off i need a
35:48these guys to slip up all right good luck can't wait to see it chef i want to make sure
35:55i break up
35:55that foyatine even more otherwise when i come to cut it it's not going to quite be as sharp
36:02corin's dessert is inspired by the film celebrating the lesbian and gay movement which helped striking
36:08miners the title is lgsm it's actually the same film that john used for his starter which is pride so
36:20based on the strikes in the 1980s in wales at the base i have miso muffin that's going to be
36:26smoked
36:27over birchwood dipped in a diplomatico rum syrup on top of that you're going to have a shiso meringue
36:32then we have a coconut ice cream and final little caramel sauce i guess one of the challenges though
36:37there's a storytelling like john's already done this i did get a bit nervous when john did his
36:42but i'm also very confident in mine good luck to you all right good luck chef
36:47corin and john have both started their ice creams corin's is flavored with coconut blossom
36:52whilst john is using amazake which is fermented rice following the recipes this time not just winging it
37:00last time it was a bad scoring dessert that knocked him out of the competition
37:07john's dish white red and rose medicinal white cardamom medicinal rose this feels like
37:14he ticks all the boxes it's 10 out of 10 or some of them flavors don't work and it's a
37:18five or six sort of dish
37:23have you seen the muffin man the muffin man the muffin man
37:29corin's dish lgsm referencing the brilliant film pride you're doing like a soaked muffin but still have
37:35it's sort of structural integrity otherwise it's just mush before he gets to his muffins he's got to
37:40do his ice cream again there are she goals i put too much ice cream stabilizer in there so it
37:46thickened
37:47up too much carl's cold element is an apple sorbet don't want that syrup to uh come to the boil
37:56i am
37:56literally just going to be pouring it straight over the raw granny smiths just so i can get that lovely
38:01burst of freshness carl's dish gotham's calling he's quite excited about his apples yeah i'm quite
38:08excited about his apples i really liked his spirit i need a temper this dish and i'm going for it
38:12and
38:12he's fair play brace yourselves lads the moment i've been waiting for using the ice cream machine
38:25again it's my new favorite thing i've just took both ends off the muffins now i'm just gonna smoke
38:35them over some birch wood i'll leave them on for a little bit after making it to the banquet to
38:44do
38:44a mini course last time corin's been practicing for months to try and get a full course this time
38:50around there shouldn't be any rules the whole idea of food is that it's subjective and if you cook
38:57what's true to yourself hopefully people understand it and then they enjoy it as well it's got to be
39:02your personality on a plate and what you're kind of hoping for is to reach into someone and let them
39:08understand an insight of your mind and what you want to portray because it is art at the end of
39:13the
39:13day the brief i think this year is amazing i'm a big film buff the key is to do what
39:19i do do it well
39:20and execute it well and then the rest is up to the judges my full menu's strong i think there's
39:26a few
39:26that i would like to see at the banquet but i also got 39 out of 40 on my dessert
39:31last time so i'd like to
39:32go one more than that fight and talk
39:39turn up the heat in this kitchen like all my dishes this year it's all comes together at the end
39:43and the proof's in the pudding patty mcginnis over there
39:50carl's working on everything everywhere all at once for the parfait the cod nut praline is loosened up
39:56with hazelnut oil he's making his apple puree i've just burnt them to uh like bring out this like
40:03lovely like bittersweet caramelization so it almost gives you like that warm apple crumble feel to it
40:13right i gotta move fast now and he's got a sugar syrup on also for the parfait i'm just going
40:18to start
40:19that again so i started to crystallize minor hiccup minor so i've got some of my comfy strawberries and
40:27i'm just blend it into like a compote with some preserved rose syrup how's it going john good chef
40:34anything i can try yeah so i've got my fermented rice ice cream okay and you get that kind of
40:41like
40:42almost like sake back note to it i think it's like a really nice gentle flavor i look forward to
40:46seeing you at the pass thank you chef i've just tried his ice cream quite plain so see how that
40:53goes
40:53with the rest of the dish really he's got some really big flavors so maybe this just helps bring
40:56it all together but it's not the most interesting thing i've tasted it's been a busy year for john
41:04he's gone from running pop-ups to launching his own bricks and mortar michelin starred restaurant
41:12thai food is kind of synonymous with big bold flavors you've got sweet salty sour and spicy and
41:19you kind of need to balance all that together to make something harmonious and delicious
41:24great british menu is something that i grew up watching long before i was even cooking in a
41:29professional kitchen i learned a lot about myself i learned a lot about my food the feedback from the
41:33veteran judges was amazing and to be honest i don't think i'd be the chef i am today without
41:37those experiences five years ago so it would be incredible to get through to that judging chamber
41:43and hopefully get myself onto the banquet this year service please
41:52john's flavored a meringue with toasted and powdered jasmine rice
41:55he sprinkles a bit more on top before it goes in the dehydrator
42:03carl's redone sugar syrup is poured into whisked egg yolks just added my praline it's still a little
42:08bit warm just to make sure they're kind of like incorporating he adds the fresh apples to the baked
42:14puree i love batman right you know who who doesn't love batman my son loves batman yeah yeah don't want
42:22to let you down but i did leave it at home today my suit what a shame next he finishes
42:28the parfait by
42:29folding in whipped cream guys go the piping bags over there i do not no i've only got two but
42:39you can
42:40have them just hiding behind a girder no time to waste he uses a jug instead this is my ice
42:47cream coming
42:48out my coconut ice cream do you know where the piping bags were curry where were they have a guess
42:55in my
42:55fridge sabotage sorry guys what's going on carl bats got some apples on the go some sorbets apple sorbet
43:08and then we've got the uh baked apple kind of like compote which i wanted that roastedness i wanted to
43:15bring out that caramelization the little bit of bitterness in there as well you seem on track so
43:20uh yeah just waiting for the the parfait to set i will ask no more thank you chef john's flavoring
43:27a
43:27strawberry and rose consomme with white cardamom and dried hibiscus flowers corin's making a caramel
43:35sauce with more coconut blossom he's serving last on this course
43:42you like the calm before the storm corinth i really want to get something done yeah but like
43:47the longer i wait the better it's going to be
43:51carl's parfaits are set to these increase the charcoal in his tuiles to get a blacker finish
43:57whilst john's made glassy rose petals wasn't on the recipe i was dreaming about that last night so i made
44:03it
44:03today he's serving first and is on his last minute jobs this is my superhero look i've made
44:11a coconut sorbet that i'm pipetting in to create the snow effect unfortunately i haven't quite worked
44:17out how to make like an actual snowflake john you got five minutes yes it's all the strawberry elements
44:27first as he layers them on top of the coconut and white cardamom bavoie compote then a little bit of
44:34the fresh and then like three or four of the confit and then some of these little verbena
44:43corin yep do you mind grabbing the forest floor from underneath yeah of course am i allowed to put
44:49these up there yes please thank you carl's preparing his fermented rice ice cream that's perfect
44:56it's going to get hidden anyway chef so lovely rocher that carl i get you to do my rochers as
45:01well
45:01to be fair it's finished with jasmine rice meringue all right john one minute yes chef and pickled and candied
45:08roses and then just to finish i've got a little bit of coconut snow and then a strawberry and rose
45:20consomme the inspiration is taken from the opening scene of snow white and the huntsman and there's
45:25this little ah skin is white as snow hardly uh lips as red as blood heart as strong as rose
45:35good luck chef last one yeah beautiful mate stunning i like just the red white clarity of it
45:42it's very beautiful so we see what it tastes like so if i start at the base we've got a
45:55bavoie it's
45:56sort of got a medicinal type flavor so i think you've got to get the balance right on it i
46:01love that it's
46:01actually not too sweet it's quite savory there's a white cardamom in it i can get in the cardamom in
46:06bavoie have you got it yeah yeah i'm getting it definitely the texture of the bavoie is that what
46:11you're looking for yeah i think so i didn't want it to be unable to support all of the garnish
46:16i think
46:17it's a little bit hard for me and the amazaki ice cream yeah i think it has like that sort
46:23of subtle
46:23back of your palate almost a little bit sake in the background i'm getting that
46:29the the rice meringue you know it's an amazing texture yeah it gives you that like rice pudding
46:35the taste to it doesn't it it it really sings so what will you score it i'd like to get
46:41an eight
46:41or a nine for this the flavors are really nice and i think it hits the brief with the storytelling
46:47i'm gonna give him an eight an eight yeah corin i'll go eight as well
46:58corin's now making his shiso vinegar italian meringue one second goon who's up next
47:07moi carl's cob nut parfaits are placed on the full routine bases
47:12so that's my beer and apple compote just gone into the bottom of my parfait next the granny smith sorbet
47:23he's using white chocolate cocoa to bring it all together it's a shame
47:29all good it's just like really weird oh so i speckled yeah
47:37carl's trying to fix the sprayer carl you got five minutes yeah we chef
47:45on the edge of my seat you're not on the seat of me it will all be served on a
47:50mossy woodland floor
47:51as if around the back caves waterfall love the trails thank you make it apple and cinnamon tea will
48:00scent the dish don't want to push it too much let's crack in
48:22so the title of the dish is gotham's calling inspiration is hendrid falls in the brecon
48:29deacons this is the coordinates for hendrick falls legends do not end they become a symbol of hope
48:34carried forward by those willing to wear the cape good luck carl good luck chef last one
48:43are you willing to wear the cape i don't know i'm struggling at my own day job
49:00good layers i think he's executed a load of things here and executed them really well
49:07let's start with the um granny smith sorbet i wanted to be really fresh it's kind of like
49:14biting into the best granny smith apple that on a boiling hot day like really refreshing and you've
49:23got a burnt apple compote as well i wanted to have a little bit of bitterness there and kind of
49:29like
49:29that natural caramelization without adding any additional sugar to it the presentation is that how
49:35you want to look yeah so you start a crack as we've we've bought it out the presentation again
49:41is very striking you knew what it was straight away yeah some technical issues but you can see there's a
49:46lot of promise in this so what would you score this dish i was hoping for a 10 with minor
49:51tweaks you
49:52know i'm quite confident in this dish i'd say nine when it came up to the pass i fought 10.
49:58like you
49:58said there's some really delicious things in there i think it's a high eight i was going to go for
50:03an eight
50:03as well
50:08finally corin gets his moment he starts by soaking his dessert in rum flavored syrup
50:15that'll put hairs on your chest i'm gonna just try my dish and then decide if it's good enough or
50:19not
50:20what are we gonna do if it's not let's go home yeah i'm just gonna run out the door i
50:23reckon
50:25i'll do that might be a bit cheeky but i'm gonna ask you to do some rochets for me
50:29no problem at all corin you have 10 minutes
50:37what is going on this sugar's making me see things
50:42ow is it niche your idea john i was gonna say chef but i feel like i'm going down the
50:48mic
50:49carl's ready with the caramel sauce
50:54corin toasts the top of his shiso meringue it's kind of weird just to see the barbecue out for a
50:59dessert the back of a spoonful of the gold dust on top of each of them glitter as well
51:09you want them running a little bit flatter
51:13one all right that one's all right okay let's go it's served in cold boxes to dead or alive's track
51:22featured in the film
51:34lesbian gay support miners liquid gold s'mores muffin
51:39the name of the dish is lgsm it's based off of the film pride it smells delicious wow
51:47you go chef go go go go run like the wind
52:00excellent presentation we like yeah definitely set a scene the coconut ice cream happy yeah lovely
52:06texture that coconut ice cream is delicious yeah
52:11it's quite an unusual thing to smoke a dessert you've got that right yeah i don't think
52:16it's overpowering i think a tiny hint of floralness from the shiso also just livens it up a bit again
52:24for all the flavors that you wanted in that muffin yeah is there enough room in there i think
52:29so i didn't want to get you too drunk that muffin it's like almost that bar bar but it's
52:34just got enough moisture in there really nice flavor this italian meringue do you think it adds a
52:41lot of sweetness to the dish i was trying to be conscious of not being too sweet so that's why
52:46the vinegar's gone through there with the shiso and the caramel sauce i called it liquid gold not
52:51because of the color because it tastes like liquid gold to me so let's have some scores i'm going to
52:55start with you john i'm going to go for eight for me it's just a bit too sweet i'm going
53:00to go on eight
53:00as well what would you score it well i've been asking for one all week so i'm gonna ask again
53:06i'd
53:07score it a 10.
53:13quite a lot of sugar i'm glad i'm having a mint tea a little minty little minty pressure in there
53:17the
53:18time is ridiculous yeah it just goes flies by flies by great stories to tell and some like quite epic
53:26moments at the pass i think when when you're doing this job of judging when they really nail the brief
53:32it's just super fun carl's got some ground to make but he did do a really good job today he
53:37did
53:37do a really good of that can i just take a second for that apple sorbet because i loved it
53:40absolutely
53:41fresh fresh fresh um are there any big scores there absolutely currently the scores are carl 21
53:50corin 26 and john 25
54:00what a wonderful way to end chefs vivid cinematic and glorious okay john for your dish white red and
54:11rose visually i think you achieved the contrast between red and white that you're looking for
54:15and whilst this was really nice i didn't think it had quite the same delivery as some of the other
54:19dishes the bavoie i really like the flavor i like the white cardamom had like a warming effect and it
54:26felt quite savory i did feel it was a bit over set okay i think the flavors of rose and
54:32hibiscus and
54:33white cardamom kind of out competed the strawberry a little bit the amazaki ice cream was quite a plain
54:39and savory flavor which counteracted some of the sweetness the jasmine rice meringue shards they had a
54:46really great flavor but i did think there was quite a lot of meringue on the dish and that did
54:50make this balance the dish quite sweet carl for your dish gotham's calling the presentation at the
54:59past was epic it was very clever i like the black bat on the top i think it could have
55:03just been a
55:04little bit sharper the finish the cob nut praline parfait it was sweet but it was roasty and toasty and
55:10nutty but i agree with you it wasn't quite set enough the granny smith sorbet that was really
55:15good it was super fresh it was like biting a fresh granny smith apple and i think with the
55:20fuertine and the parfait that were quite sweet elements you really needed that freshness to
55:24balance it so really well done the burnt apple compote with the fresh charles ross apples going
55:30through it had a lovely sort of toffee apple vibe had a really good depth of flavor and it helped
55:34to
55:34balance the overall dish corin for your dish lgsm i enjoyed the music i loved you going a step further
55:45getting into character as well with the coal and i could see guests at the banquet really getting into
55:49it too the miso treacle rum soaked muffin it had really good structure there's so much rum flavor
55:57and umami from the miso i'll be honest i don't normally really like smoking desserts
56:02but i thought this was really cleverly done and to finish the meringue with the charcoal it just adds a
56:08bitterness to that meringue which really cuts through the sweetness and helps to balance everything
56:12the coconut blossom caramel that is liquid gold the ice cream it was fresh it was subtle it was rounded
56:19and it brought everything together thank you so to the scores john
56:28i'm going to give you a seven john you've had an excellent week in the kitchen i don't think this
56:36was your best dish but i still really loved it thank you carl i'm scoring you
56:46an eight carl i love the music the energy that moment at the past was dark and powerful brilliant delivery
56:55corin i'm going to score you
57:02a 10. well done thank you congratulations corin and so with a score of 29 carl unfortunately that
57:10means you're going to be leaving us just brilliant brilliant cooking it's such a pleasure genuinely
57:15to have you in this kitchen all week well done thank you yeah i'm sorry carl but i think you
57:21finished on a really good dish there hope to see you back in the competition again yeah thank you
57:25very much thank you very much thank you all of you well done mate cheers mate
57:35i'm over the moon with the eight i put everything into that dessert you can only do what you can
57:40do
57:40on the day i'm super delighted to be able to get through to the judging chamber first step of where
57:46i want to be i'm ecstatic that was the goal i've just got little things in my mind that i'm
57:52going to
57:52try and improve on i really think that i have a chance to go through to finals week and i'm
57:56going
57:56to just push hard hard hard to get there john's a great chef i've got to cook my best food
58:02otherwise
58:03i'll be going home tomorrow i think john and corin have cooked amazingly this week in fact they were
58:08close to getting lots of tens i think a few little tweaks and the judges are going to have a
58:13really
58:13difficult decision to make john do you need anything right now i'm just a bit up against it i can
58:24give
58:25a hand if you want me nah it's all right what's burning
58:39you
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