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00:01it's round two for wales yesterday we said goodbye to dan who was the lowest scorer after
00:08the first three courses fish just wasn't right the remaining three are now cooking mains and
00:15desserts none of them started out as chefs john wanted to be a rock star the final countdown
00:22corin planned to be a footballer the proof's in the pudding and carl hoped to make it as a gymnast
00:28minor hiccup minor once again one of them will be eliminated after this round
00:46john and corin are tied on 17 points and carl is just behind on 15 points will they make movie
00:53magic
00:54today with mains and desserts i do hope so good luck guys good luck good luck guys let's do it
01:01their veteran chef who will decide who goes and who stays is multiple banquet winner and double
01:07michelin star holder tommy banks there's been some great cooking this week i've given out eights i've
01:13given out some nines to get a 10 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 morning good morning so the inspiration is ringano naione she's a zambian welsh director her
01:42most recent film is on becoming a guinea fel she won best director at can for that wow so i'm
01:47using guinea
01:47found this dish we've got the thigh that's comfy and barbecued with drumstick that's fried in a dredge
01:54that's going to be dressed in the piri piri jalapeno sauce the breast is going to be gently cooked in
01:58brown butter at 65 degrees then hit hard on the barbecue it can be glazed in this zambian welsh
02:04honey what zambian welsh honey a zambian recipe it's a medicinal honey so it's quite like molasses exactly
02:10exactly what's over here for uh so this is my steamed fried buns it's just going to be served on
02:15the side so they're proving now like a bowel bun yeah it's almost like a bowel bun that's then
02:19going to get fried at a really high temperature afterwards so it's light and crispy can't wait to
02:23see it chef thank you very much to go with it he's making courgettes and celeriac so i'm going to
02:30start
02:30with cooking my celeriac fondance they'll take some time so i'm going to get caramelization on them first
02:34then just let them slowly tick over in stock so the title of the dish is lights up and the
02:40inspiration
02:41is the film human traffic the film is set in cardiff it follows the story of a group of friends
02:46living
02:46for the weekend it was a bit of a coming-of-age film for me so there's an infamous street
02:51in cardiff
02:51called chippy lane affectionately so i've taken inspiration from that and i'm going to create an
02:57elevated kebab offering wow okay well who doesn't like a kebab i've got some lovely salt marsh
03:03gala peninsula hoggett with the rack i'm gonna pan fry and then smoke it over the barbecue with
03:10all the trim i'm mincing that down and i'm making sort of like an emulsified sausage and that's
03:15almost got the texture of a donna kebab if i get the texture right interesting wrap that in a flatbread
03:22and then i think you can't have a kebab without a good pickled chili right so i've got these and
03:27they're called chili dropping fruit pods what do you reckon carl i grew up in cardiff i'm from cardiff
03:31so you know chippy lane i know chippy 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 luke evans who's a welsh actor
03:51and his role in beauty and the beast is the great gaston so the dish itself i'm going to be
03:56serving in
03:56two parts the first part is gaston's love and almost obsession for bell so you're going to have
04:02a beautiful loin of venison you're going to have a pickled beetroot rose a beetroot puree the great
04:08gaston itself is going to be the show-stopping like beast so we've got this beautiful large venison leg
04:15which i'm going to be slow cooking in the oven and then going to be glazing it up with a
04:19nice venison sauce
04:20and then that's going to be served with a venison fat gnocchi i am really interested in time into this
04:25though because that's a big old chunk of meat to cook isn't it yeah it definitely is i think it
04:30sounds
04:30delicious i think we've moved from saturday at sunday lunch yes i really need to get this in the oven
04:40straight away there really is a gnarly piece of meat which i totally get because it's the beast side of
04:47beauty and the beast but it absolutely needs to be cooked perfectly so it's refined in terms of its
04:53flavor good luck john's mincing hoggett meat and streaky bacon for his donna kebab sausage
05:05so getting my birds ready to go in the water bar so some brown butter
05:09corin's dish ring garnet naoni's guinea fowl he said he's going to cook it gently and then hammer it on
05:15the
05:15barbecue you've got to be super careful with that second cook it just totally dry out
05:21i'm just working some lean meat trying to make like a gluey consistency then after that i'm going to add
05:26the fat into it and emulsify it in so you get like a spongy super juicy sausage hopefully he's obviously
05:32got this flat bread with this sort of sausage that he's making the two very technical things
05:36but then that rack of hoggett it'll be disgusting if it's rare obviously if you overcook it it dries out
05:42to get my beetroot puree on carl's also started his venison sauce and is preparing a pickling liquor
05:50with red wine vinegar juniper berries and peppercorns just get these lightly toasted off to release those
06:05aromas carl 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 taking straight away i do like an action film a superhero
06:17film anything that is high-paced i'm all over i think i've definitely got what it takes stress-wise
06:25it takes a lot to get me flustered when i go a little bit quiet i go into a zone
06:30where that's me
06:31manifesting all of that pressure and stress into more precision to get things done quicker
06:39to be able to cook at a banquet it would be amazing
06:50yeah i've got a couple of points to to make up i really do think that this dish can do
06:54that
06:54obviously i need to get a 10 i need these guys to get an eight
07:01for 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
07:13southeast 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 coriander and
07:25coconut cream sauce i'm just checking how the proofs coming along on the steamed buns
07:30it's going to be touch and go with that one touch and go okay courgettes john's also using the curry
07:39paste and the same 15 spice mix he used in his starter to flavor his minced hogget there's like
07:45a traditional sausage in thailand called saiyua it's like a red curry sausage so china like take
07:50inspiration from that just a bit of fish sauce
08:00that's what i'm looking for tastes good john hello chef i'll try something yeah so this is going to be
08:07the
08:07jungle curry sauce i've basically made three sources that symbolize the personalities of three of the
08:12main characters from the film and they're going to be in little squeezy bottles wow okay
08:18the balance of the dish will be the most important thing i've just tried his jungle curry sauce you
08:23dunk chips in that all day long i just hope you can bring it all together in time because the
08:28man's
08:28working hard
08:30that's it john's sausage goes into steam carl's preparing venison fat gnocchi and corin's starting
08:38to barbecue his confit thighs three should be enough i reckon yeah one two three three three four let's do
08:46four
08:51so this is my yeasted cellaric puree
08:56and this is my jalapeno piri piri
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 i'm going to pop some of this rendered venison fat that i've made with the
09:15slow roast in the bones dude i'm just going to put these here to prove it's a bit cold over
09:21there
09:22i could only be here for like yeah i'm not using that side anyway cheers man
09:27what did you want it on corin 100 degrees please steam yeah we thank you very much
09:33corin's having a dry run on his guinea fowl drumsticks
09:37just testing out the thickness so we're going to try again
09:42it's almost like kfc you know you've got to get the right ratios of flour and the right ratios of
09:47batter
09:50corin how's it going yeah very well chef all on 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
09:58on the
09:59proof yeah he went down to about half an hour in areas exactly good look i'll see thank you very
10:03much
10:04see you in the past carl's venison fat gnocchi is being poached
10:17how you doing chef how's it going yeah really good your venison's in the oven roasting away yeah
10:21you got your sauce ready yeah so this is just the bones from the saddle obviously made of venison stock
10:26as well just getting that reduced down see you up there he's made a really nice venison duke it's
10:34rich taste of venison there's a bit of wine in there but he's got to get that venison leg cooked
10:39absolutely
10:39perfectly corin's deep frying his drumsticks which i'm hoping are going to be more gbm than kfc
10:50buns buns buns buns don't open it please thank you his steamed buns must finish in the cooling oven
10:56to prevent them collapsing carl's got carrots simmering in carrot juice and star anise come on
11:05and he's making a beauty and the beast rose
11:13which he cooks in his pickling liquor
11:19corin you mind if i grab some coal go for it chef
11:24john's grilling flatbreads while starting to cook his hogget rack
11:32corin's serving first the guinea fowl drumsticks are doused in piri sauce
11:42all right corin you've got eight minutes it's going to be a push
11:46what's that one corin this is the uh yeasted celeriac puree yeah
11:52he adds courgette puree and sprinkles of toasted sunflower seeds next it's celeriac fondant and
12:00barbecued and pickled courgette can i put you two to work oh and they're placemats these ones nice thank
12:08you okay darling he's had skewers specially made for the drumsticks stab him in corin that guinea
12:15flower looks wicked happy with the cook yeah just gonna flash it again when it just just cooked you
12:21know so he's always took them off the bone and they're a little bit pink is that heat enough i
12:26remember
12:26his pigeon last year was a bit blue for me yeah we don't want blue guinea at all no
12:33you want the nasturtians on yeah yeah let's go for it all the nicest flowers just along there like
12:38so the guinea fowl confit thighs are next two minutes now corin yes chef coming up in one
12:45the breast is glazed with the welsh zambian honey
12:49the ponzu beurblanc sauce is finished with a glug of citrusy yuzu sake
13:00go these are cool solid jumping yeah that's guinea fowl feathers oh yeah didn't mean to make them
13:05look like darts so much but they did what i mate good luck chef thank you
13:20it smells incredible that piney magnificent are you happy of having this come up yeah i'm really
13:26happy the steam buns made it i thought there wasn't going to at one point so yeah i'm very happy
13:30let's look at the guinea fowl itself
13:34i do think everything is cooked to perfection like the croissant on the breast was perfect
13:41the rendering of the fat are you happy with that i could have done a bit more on the trimming
13:45if i'm
13:47but i'm happy with the cooking of the fat we've got the thigh i think it's got a nice smoke
13:53going
13:53for it but it's also got a nice sweetness you've got the drumsticks got a nice little bit of heat
13:59from the piri piri if i had to nitpick maybe the celeriac puree is a little bit on the top
14:06end of
14:06seasoning for me it's quite salty isn't it what do you think about this bread the bow a deep fried
14:10bread
14:10what's not to love so what would you score this i'm happy with every component on the plate and i
14:15think the
14:15dish in a hole was a 10. good strong dish i would kick it out of bed you know what
14:20i'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 how was it yeah i wouldn't have made that up without you
14:38two thank you very much oh wait you're very welcome how are you still getting on you looking good yeah
14:43looking good last bits of bob's legs still in the oven john's deep frying lamb sweetbreads a gland
14:50from the neck of the sheep curry mate yes am i watching these for me of course five minutes now
14:57john yes chef he's putting the miles in isn't he sweetbreads maybe they got the wrong ones and it's the
15:04testicles flatbreads are slathered with curry sauce ready for the hoggett sausage it's not an easy thing
15:13to get right no if it get too hot i imagine they will split out right there might be a
15:19bit grainy in
15:19texture two minutes john yes chef oh my god it's paper the hoggett chops get a final flash
15:31it's like a ceramic kebab box that is so cool he adds the honey pickled chili dropping fruit pods
15:39little pile of salad here please the slaw is made using british ingredients like cabbage and carrot
15:44but the dressing is thai influenced all right time's up john yep one more minute please chef
15:57the three sauces are bottled up takeaway style
16:02and the dish is served to the tunes of wealth dj sasha
16:13yes john thank you so the dish is called lights up
16:17the inspiration is human traffic a personal inspiration for me like after going out clubbing
16:25in cardiff heading to chippy lane and getting an amazing kebab to end the night good luck chef thank you
16:42okay so let's talk about sauces then koop he is a big fan of jungle music so i thought i'd
16:48make a
16:48jungler's massive curry sauce jip is like the leader of the gang the cool guy so i thought i'd make
16:53a bit
16:53more of a cooling sauce here yeah and lulu she's sort of like the sassy one i thought like a
16:58fermented
16:58chili and cherry hot sauce really summarized her character
17:03oh wow oh my god that is delicious so the actual kebab meat itself are you happy with the texture
17:13yeah i'm happy the flavors that are coming through that kebab meat is that exactly how
17:17are you intended i think so it's like super fragrant it's got a nice heat to it as well
17:21reminds me of a sort of elegant don of kebab the cuisson on that rack is beautiful the cook on
17:28the flat
17:28bread yeah yeah if i had one criticism it would be the sweet bread i wish was brined misses a
17:36bit of
17:37flavor inside of it can i eat that in a wanna is that i'd maybe go go with a half
17:43chef a half right
17:43okay oh wow it's like a pepper well it's bulky there's a lot of spice in there and you need
17:51the
17:52slaws to cool you down is there anything you'd change about the way you've executed this yeah
17:57disappointed with the sweet breads there on the chewy side maybe like one degree further on the
18:01on the rack and so what would you score it i'd love a nine but it's probably an eight
18:09i really want to give it a ten but little bits just a nine it's a 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 corin's barbecuing hispy cabbage to go with
18:31carl's beast of a venison leg you're looking for that kind of color a bit more a tiny bit more
18:37yeah
18:38the leg is glazed with venison sauce look at that
18:45i'm just going to uh glaze these roses just with a little bit of beetroot puree
18:51thyme 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 going to cook this knocky off quickly
19:03are you going to be up in five i'll be up in five yeah
19:06oh he's just in a lot you know you think that should be cooked if it's up in five minutes
19:13i think at this point it's better to ask for what you need
19:17carl 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
19:38see this real quick it's up history cabbage is added you could fill up the sauce jugs three
19:44quarters for me and then we're just going to go right in front with the uh the carrots and the
19:48knocky please
19:56straight out of the pan we're due 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
20:07oh goodness me wow look at that brave boy well done the inspiration behind the dish is
20:21welsh actor luke evans in his role as gaston in beauty and the beast exhausted yeah yeah
20:28it's a good source 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 i ran
20:49out of time i
20:50would have liked it to be maybe rested a little bit longer so it didn't really seep all over the
20:53plate
20:54and your venison sauce that got a good flavor for you happy with it
21:00there's sauces rich legs nice bit of cooking on that in the middle obviously it's a nice cook but on
21:07that exterior it's maybe just a bit tough overall i'm happy with the cook the center part maybe slightly
21:14a little bit under and the beetroot rose i wanted to have a little bit of texture left in it
21:22i do like the gnocchi it's got a really like nice flavor 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 an eight i'm gonna go with a solid eight as well
21:42you wanted epic movie making magic that venison leg how epic was that looked incredible and then
21:50on the other end of the spectrum you've got ceramic kebab um carton and then a smoking guinea fowl like
21:56brilliant yeah i also love it when they leave nothing out there as well like i think all three
22:01them are actually exhausted yeah i felt like that when i came out of the room it's a bit brutal
22:08having
22:08to taste it in front of them as well yeah i mean what do you think about that and two
22:12minutes ago i
22:12thought it was amazing now i'm not too sure about it anymore when you're doing this many ingredients
22:18and trying to get them all up at the same time all perfect there's one or two missteps challenging
22:23scoring yeah very challenging scoring well chefs movie making magic galore all of you brought great
22:42spectacle with your dishes thank you very much i'm going to start with you corin for your dish
22:48rungana neoni's guinea fowl it was very cinematic i love the tablecloth and the smoking guinea fowl was
22:56just quite epic starting with the breast it was slightly pink how guinea fowl should be i think it
23:01was really moist for that but i think the skin could have probably been a little bit crispier i wondered
23:06if
23:06you could maybe use a plancher or a pan just to try and get that a little bit more rendered
23:10the thigh was
23:12tasty it was beautifully seasoned throughout it was nice and moist in the middle the drumstick
23:18was super crispy really juicy and the piri piri sauce was really fragrant and i could eat like
23:2410 of them about 20 of them i could have 20 of them thank you and i really enjoyed the
23:30crispy bun
23:31i agree with you the whole dish is a party in your mouth i think it's almost perfection thank you
23:38john for your dish lights up you really set the scene of chippy lane in cardiff i think the kebab
23:45meat was a really clever technique and i think the texture was was really really good it was
23:50reminiscent of a donna kebab like in a really good way the three sauces the fermented chili and sour
23:57cherry sauce bottle that and sell it the jungle curry sauce that is like the best kebab curry sauce
24:04you're gonna get and the green coriander sauce that was really fresh i think all three together
24:09absolute flavor bomb the sweet bread it was really crunchy but it was a little bit chewy
24:14yeah the rack of hoggett itself i think you rendered the fat really nicely it had a nice gentle smoky
24:19flavor to it maybe a couple of degrees more on the cooking i think it would have been perfect
24:25and the pickled chili dropping fruit pods i think you need to slice them i think for like a banquet
24:31if you're serving them whole i think we'd take a few people out with those noted carl for your dish
24:38no one hunts like gaston there was the beauty and very much the beast and there were some really
24:43clever nods with the detail to the film as well the venison loin that was very tender i'd like to
24:49see a bit more caramelization on it and it needed a longer rest as well you've got to get that
24:53on
24:53earlier because it did bleed onto the plate the beetroot puree i like the cabernet serving on vinegar in it
24:58and i just think it was really earthy and really sweet and sour it was really good the pickled rose
25:03though that was a little bit too crunchy for me the leg itself had a beautiful color and glaze to
25:09the
25:09outside unfortunately like the bit i had was a bit on the tough side i think the nature of this
25:14cut
25:15is you 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 i think maybe
25:26parmesan
25:26more egg in a more traditional sense would make it a bit lighter and fluffier so to the scores
25:32gentlemen corin i'm giving you a nine corin you are bringing so much personality to these dishes it
25:45was excellent thank you john i'm scoring you an eight john i was so charmed by your dish such wit
25:59and that sauce that cherry hot sauce i'm taking it home i've got plenty for you to take carl
26:08i'm scoring you
26:14six carl i know you had some technical issues with this dish but i really enjoyed the spectacle
26:18and the stories that you are telling all right chefs main course done but the most technical dishes to
26:26go so desserts now so uh i hope you got something special for us thank you very much chef thank
26:31you thank
26:31thank you thank you well done mate well done mate i'm really delighted actually with my score for my
26:45main i think the the score of a six a bit harsh getting nine is just like the fire underneath
26:53me and
26:54i really really want to push to get a 10 for my dessert now now it's time for the pre
26:59-desserts in the
27:00event of a tie these rankings will really matter tommy is staying out of the kitchen for this course
27:09and will blind taste the dishes right lemon curd is on
27:17there's competition all over the place and if i make one mistake i could be going home
27:22hey corinne hi andy what is happening on this occasion okay so my pre-dessert is called um rocket
27:28man based off of the film and the life of elton john exactly and the main character in the film
27:33was played by taran egerton yes who's from where my restaurant is basically just 10 minutes down the
27:38road so the base of the dish is a pistachio tofu and white chocolate ganache wow in the middle will
27:44be
27:45a lemon curd and then a lemon dehydrated meringue and then the foam that's made from olive oil vanilla and
27:50yogurts john's pre-dessert is linked to jurassic world rebirth whose director gareth edwards is off
27:58welsh parentage making a sorbet but using carrot as my sweetening agent and then i've got sea buckthorn
28:04juice here the title is not so tropical i'm making a tropical kind of flavored sorbet but i'm using all
28:14british ingredients and then at the moment i'm making a fig leaf flavored twill and when it comes
28:19out the oven it has this like green finish to it almost like a dinosaur scale carl's got a jelly
28:26and a welsh whiskey and lemon caramel on the boil i feel like i'm getting drunk
28:34the title is this isn't a martini and the inspiration is from the kingsman gold circle
28:41my mom loves that film she really does um so there's a scene in the film where he orders a
28:48martini when she serves it to him he says that's not a martini well it is when it's in kentucky
28:54so i'm
28:54doing a little take on a a whiskey sour oh so you've got a lemon sucre tart yeah a lemon
29:00curd
29:02sounds great thank you not take your foot off the gas you can still do this yeah
29:10carl knows nothing short of perfection will do as he whisks up the lemon curd
29:15which also features in corin's rocket man
29:18he adds olive oil to his vanilla mousse which he'll serve as a foam almost there
29:27and 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 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 yes chef
30:07wow corin starts with his white chocolate and pistachio ganache followed by the lemon curd
30:14whilst carl's tart has the lemon curd in the base whiskey jelly then italian meringue
30:20how's that john zingy very good very happy with it douglas fir pine oil and herbs provide more zesty
30:28british tropical flavors oxalis leaf so it has like sourness to it are we all looking good chefs can i
30:36for them one minute chef yes here we i'll probably need another 30 seconds sorry just takes a little
30:43while to arrange these dinosaur scales corin finishes his with dehydrated lemon meringue and carl adds his
30:51boozy whiskey and lemon caramel which contains edible gold in homage to kingsman the golden circle
31:06thank you see you in a bit oh i'm ready for this what have we got all sorts of delicious
31:14loveliness
31:15so is this tracy island off of cinderbirds this is winnie the pooh and this is a grand day out
31:23wallace
31:23and grommet no yeah so 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 oh come on that's all right
31:42nice sea book thorn and carrot is quite a good combination it's just quite a little oil in it
31:50this is rocket man rocket man oh the temperature's not as i thought it might be i thought it's gonna
31:59be colder it's beyond it's kind 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 ganache
32:11thank
32:11you very much the lemon helps cut through the richness it's tasty not wholly refreshing though no
32:17exactly this is called this isn't a martini inspired by kingsman the gold circle how did you get all
32:25that from that time yeah looks super beautiful yeah exactly impossible to eat but very tasty
32:34it's delicious that pastry's perfect really refreshing as well there's a lot of sweet meringue
32:40do you think the um custard should be set more yeah i don't think either these two are particularly
32:45refreshing the custard in this tart should have been more set yes and i think this should have been
32:50colder uh probably this is the this is the third uh with rocket man sitting in second and
32:59listen first i think this one is john okay this one is corin and this one is carl you are
33:06completely
33:06correct it's dessert and the chef's last chance to impress tommy let's hope it's a blockbuster
33:20it's the final countdown corin's making muffins we've got some miso butter honey
33:29some treacle first job i got my apples bacon 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 the dish is called white red and rose and it's inspired
33:54by
33:55snow white and the huntsman the movie was shot in many locations in wales but actually it was the
33:59opening scene where the queen pricks her finger three drops of blood fall into the snow and she
34:04wishes for a daughter with skin as white as snow uh lips as red as blood and a heart strong
34:10as rose
34:11i'm going for a white red and rose theme i'm basically making the uh white cardamom coconut cream bavoie
34:17yeah it's got like a very medicinal kind of feel i've never heard of white coffee i don't think i
34:22have
34:22no i'm also making a toasted rice meringue and then to pair with that i'm doing different uh sort of
34:28preparations of strawberries and then i'm also using rose throughout the dish so i have
34:32some pickled rose elements and some preserved syrups rose elements
34:39carl's made a foillotine crumb
34:48which is mixing with blonde biscuity flavored dulce chocolate hey chef how you getting on he likes
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 inspiration
35:10behind it is hendred falls at the end of the dark knight rises which is the bat cave based in
35:15the
35:16brecon beacons i wanted to do something that not only represented 100 falls but a little bit of welsh
35:21produce as well we're going to have a cognate parfait i'm going to be then making a burnt apple puree
35:27okay
35:27yummy then we've got some charles rosses that i'm going to dice up so you're going to have like this
35:31fresh apple running through it as well and then i'm doing a activated charcoal twill which is going
35:37to be a bat bring the bat this is a really beautiful apple feel how heavy that apple 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
35:46a 10 and i need one of these guys to slip up all right good luck can't wait to see
35:52it shift
35:54i want to make sure i break up that foyatine even more otherwise when i come to cut it it's
35:59not going
35:59to quite be as sharp corin's dessert is inspired by the film celebrating the lesbian and gay movement
36:06which helped striking miners the title is lgsm it's actually the same film that john used for his
36:17starter which is pride so based on the strikes in the 1980s in wales at the base i have miso
36:25muffin
36:25that's going to be smoked over birchwood dipped in a diplomatico rum syrup on top of that you're going
36:31to have a shiso meringue then we have a coconut ice cream and final little caramel sauce i guess one
36:36of
36:36the challenges though is the storytelling like john's already done this i did get a bit nervous
36:40when john did his but 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 he ticks
37:15all the boxes it's 10 out of 10 or some of them flavors don't work and it's a five or
37:19six 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
37:35its sort of structural integrity otherwise it's just mush before he gets to his muffins he's got to do
37:40his ice cream again there are she goes i put too much ice cream stabilizer in it so it thickened
37:47up too much
37:52i don't want that syrup to come to the boil i'm literally just going to be pouring it straight
37:57over the raw granny smiths just so i can get that lovely burst of freshness
38:05carl's dish gotham's calling he's quite excited about his apples yeah i'm quite excited about his
38:09apples i really liked his spirit i need a temp of this dish and i'm going for it and he's
38:13fair play
38:14brace yourselves lads
38:23the moment i've been waiting for using the ice cream machine again it's my new favorite thing
38:32i've just took both ends of the muffins now i'm just going to smoke them over some birch wood
38:36i'll leave them on for a little bit
38:42after making it to the banquet to do a mini course last time corin's been practicing for
38:47months to try and get a full course this time around
38:52there shouldn't be any rules the whole idea of food is that it's subjective and if you cook what's
38:57true to yourself hopefully people understand it and then they enjoy it as well it's got to be your
39:02personality 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
39:20well and execute it well and then the rest is up to the judges my full menu's strong i think
39:25there's
39:26a few that i would like to see at the banquet but i also got 39 out of 40 on
39:30my dessert last time
39:31so i'd like to go one more than that fight and talk
39:38i'm trying to be healing this kitchen like all my dishes this year it's all comes together at the
39:42end and the proof's in the pudding paddy mcginnis over there lucy carl's working on everything
39:51everywhere all at once for the parfait the cod nut praline is loosened up with hazelnut oil
39:58he's making his apple puree i've just burnt them to uh like bring out this like lovely
40:05like 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
40:18i'm just gonna start that again so i start to crystallize
40:23minor hiccup minor so i've got some of my comfy strawberries and i'm just blend it into like a
40:29compote with some preserved rose syrup how's it going john good chef anything i can try yeah so i've got
40:36my
40:37fermented rice ice cream okay and you get that kind of like almost like sake back note to it i
40:44think it's
40:44like a really nice gentle flavor i look forward to seeing you at the pass thank you chef i've just
40:49tried his ice cream quite plain so see how that goes with the rest of the dish really he's got
40:54some
40:54really big flavors so maybe this just helps bring it all together but it's not the most interesting
40:59thing i've tasted it's been a busy year for john he's gone from running pop-ups to launching his own
41:07bricks and mortar michelin starred restaurant thai food is kind of synonymous with big bold flavors
41:15you've got sweet salty sour and spicy and you kind of need to balance all that together to make
41:21something harmonious and delicious great british menu is something that i grew up watching long before
41:27i was even cooking in a professional kitchen i learned a lot about myself i learned a lot about
41:31my food the feedback from the veteran judges was amazing and to be honest i don't think i'd be the
41:36chef i am today without those experiences five years ago so it would be incredible to get through
41:42to that judging chamber and hopefully get myself onto the banquet this year service please
41:52john's flavored a meringue with toasted and powdered jasmine rice he sprinkles a bit more on top
41:57before it goes in the dehydrator carl's redone sugar syrup is poured into whisked egg yolks just added my
42:07praline it's still a little bit warm just to make sure they're kind of like incorporating he adds the
42:13fresh apples to the baked puree i love batman but you know who who doesn't love batman my son loves
42:20batman
42:20yeah yeah don't want to let you down but i did leave it at home today my soup what a
42:25shame
42:27next he finishes the parfait by folding in whipped cream
42:32guys go the piping bags over there i do not no
42:38i've only got two but you can have them just hiding behind a girder
42:43no time to waste he uses a jug instead this is my ice cream coming out my coconut ice cream
42:51do you know where the piping bags were occurring where were they have a guess in my fridge
42:58sabotage
43:01sorry guys what's going on carl that's got some apples on the go apple sorbet and then we've got
43:09the uh baked apple kind of like compote george thanks i wanted that roastedness i wanted to bring
43:15out that caramelization a little bit of bitterness in there as well you seem on track so uh yeah just
43:21waiting for the the parfait to set i will ask no more thank you chef john's flavoring a strawberry and
43:28rose consomme with white cardamom and dried hibiscus flowers corin's making a caramel sauce with more
43:36coconut blossom he's serving last on this course you like the calm before the storm corin i really want
43:45to get something done yeah but like the longer i wait the bay it's going to be carl's parfaits are
43:52set and he's increased the charcoal in his tuiles to get a blacker finish whilst john's made glassy rose
43:59petals wasn't on the recipe i was dreaming about that last night so i made it today
44:06he's serving first and is on his last minute jobs this is my superhero look i've made a coconut
44:11sorbet that i'm pipetting in to create the snow effect unfortunately i haven't quite worked out
44:17how to make like an actual snow plate 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
44:34fresh and then like three or four of the confit and then some of these little verbena corin yep do
44:44you mind grabbing the forest floor from underneath yeah of course am i allowed to put these up yes
44:49please thank you carl's preparing his fermented rice ice cream that's perfect it's going to get
44:56hidden anyway chef so lovely rocher that carl i get you to do my rochers as well to be fair
45:01it's finished
45:02with jasmine rice meringue all right john one minute yes chef and pickled and candied roses
45:13and 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 this
45:27little skin as white as snow hardly uh lips as red as blood heart as strong as rose good luck
45:35chef
45:36thank you last one yeah beautiful mate stone i like just the red white clarity of it it's very beautiful
45:42so we see what it tastes like
45:53so if i start at the base we've got a bavoie it's sort of got a medicinal type flavor so
45:58i think you've
45:58got to get the balance right on it i love that it's actually not too sweet it's quite savory there's
46:04a
46:04white cardamom in it i can get in the cardamom in the bavoie have you got it yeah yeah i'm
46:08getting
46:08it definitely the texture of the bavoie is that what you're looking for yeah i think so i didn't
46:13want it to be unable to support all of the garnish i think it's a little bit hard for me
46:18and the amazaki
46:20ice cream yeah i think it has like that sort of subtle back of your palate almost a little bit
46:26sake
46:26in the background i'm getting that the the rice meringue you know it's got an amazing texture yeah
46:32quite roasty gives you that like rice puddingy taste to it doesn't it it it really sings so what
46:39will you score it i'd like to get an eight or a nine for this the flavors are really nice
46:44and i think
46:44it hits the brief with the storytelling i'm gonna give him an eight an eight yeah corin i'll go eight
46:57as well corin's now making his shiso vinegar italian meringue one second goon who's up next
47:06moi carl's cov nut parfaits are placed on the full your team bases so that's my beer and apple
47:13compote 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
47:45the edge of my seat you're not on the seat honey it will all be served on a mossy woodland
47:51floor
47:51as if around the bat cave's waterfall love the trails thank you make it apple and cinnamon tea
47:59will scent 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 beacons
48:29this is the coordinates for hendrid falls legends do not end they become a symbol of hope
48:34carried forward by those willing to wear the cape
48:40good luck carl good luck chef last one are you willing to wear the cape i don't know i'm
48:46struggle 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 want it to be really fresh it's kind of like biting
49:14into
49:15the best granny smith apple that on a boiling hot day like really refreshing and you've got a burnt
49:23apple compote as well i wanted to have a little bit of bitterness there and kind of like that natural
49:30caramelization without adding any additional sugar to it the presentation is that how you went to
49:35look yeah so you start a crack as we've we've bought it out the presentation again is very striking
49:43you knew what it was straight away yeah some technical issues but you can see there's a lot
49:46of promise in this so what would you score this dish i was hoping for a 10 with minor tweaks
49:51you
49:52know i'm quite confident in this dish so i'd say nine when it came up to the pass i fought
49:5710.
49:57like you said there's some really delicious things in there i think it's a high eight i was gonna go
50:03for an eight as well finally corin gets his moment he starts by soaking his dessert in rum flavored syrup
50:14that'll put hairs on your chest i'm gonna just try my dish and then decide if it's good enough or
50:19not
50:19what 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 rochers for me no
50:29problem at all
50:31corin 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
51:09so you want the meringue a little bit flatter one all right that one's all right
51:16okay let's go it's served in cold boxes to dead or alive's track featured 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 go run like the wind
52:00excellent presentation we like yeah definitely sexy 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 it's
52:16overpowering 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 going to ask
53:06again
53:06i'd score 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 time is ridiculous yeah it just goes flies by flies by flies by great stories to tell and
53:25and some like quite epic moments at the pass i think when when you're doing this job of judging
53:29when they really nail the brief it's just super fun carl's got some ground to make but he did do
53:35a really good job today he did do a really good of that can i just take a second for
53:39that apple
53:39sorbet because i loved it absolutely fresh fresh fresh um are there any big scores there absolutely
53:47currently the scores are carl 21 corin 26 and john 25 what a wonderful way to end chefs vivid cinematic
54:05and glorious okay john for your dish white red and rose visually i think you achieved the contrast
54:13between red and white that you were looking for and whilst this was really nice i didn't think it
54:18had quite the same delivery as some of the other dishes the bavoie i really like the flavor i like
54:24the white cardamom had like a warming effect and it felt quite savory but i did feel it was a
54:28bit
54:29over set okay i think the flavors of rose and hibiscus and white cardamom kind of out competed the
54:35strawberry a little bit the amazaki ice cream was quite a plain and savory flavor which counteracted some of
54:42the sweetness the jasmine rice meringue shards they had a really great flavor but i did think there
54:48was quite a lot of meringue on the dish and that did make this balance of the dish quite sweet
54:55carl for your dish gotham's calling the presentation at the pass was epic it was very clever i like the
55:01black bat on the top i think it could have just been a little bit sharper the finish the cob
55:07nut praline
55:07parfait it was sweet but it was roasty and toasty and nutty but i agree with you it wasn't quite
55:13set
55:13enough the granny smith sorbet that was really good it was super fresh it was like biting a fresh
55:18granny smith apple i think with the fuelotine and the parfait that were quite sweet elements you really
55:23needed that freshness to balance it so really well done okay the burnt apple compote with the fresh
55:28charles ross apples going through it had a lovely sort of toffee apple vibe had a really good depth of
55:33flavor and it helped to balance the overall dish corin for your dish lgsm i enjoyed the music i loved
55:44you going to step further getting into character as well with the coal and i could see guests at the
55:48banquet really getting into it too the miso treacle rum soaked muffin it had really good structure
55:55there's so much rum flavor and umami from the miso i'll be honest i don't normally really like smoking
56:02desserts but i thought this was really cleverly done and to finish the meringue with the charcoal
56:07it just adds a bitterness to that meringue which really cuts through the sweetness and helps to
56:11balance everything the coconut blossom caramel that is liquid gold the ice cream it was fresh it was
56:18subtle it was rounded and 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
56:54delivery corin i'm going to score you
57:01a 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 to
57:15have you in this kitchen all week well done thank you yeah i'm sorry carl but i think you finished
57:21on
57:21a really good dish there hope to see you back in the competition again thank you very much thank you
57:26well done all of you well done mate cheers mate i'm over the moon with the eight i put everything
57:38into that dessert you can only do what you can do on the day i'm super delighted to be able
57:43to get
57:44through to the judging chamber first step of where i want to be i'm ecstatic that was the goal i've
57:50just
57:50got little things in my mind that i'm going to try and improve on i really think that i have
57:54a chance to
57:54go through to finals week and i'm going to just push hard hard hard to get there john's a great
58:00chef
58:00i've got to cook my best food otherwise i'll be going home tomorrow i think john and corin have
58:06cooked amazingly this week in fact they were close to getting lots of tens i think a few little tweaks
58:11and the judges are going to have a really difficult decision to make
58:20john do you need anything right now i'm just a bit up against it i can give you a hand
58:25if you want
58:25mate nah it's all right what's burning
58:39you
58:59You
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