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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.
00:16Look at that.
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.
00:28Minor 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.
01:36Good morning, Chef.
01:37Good morning, Chef.
01:38Good morning.
01:38So the inspiration is Rungano Nayone.
01:40She's a Zambian Welsh director.
01:42Her most recent film is On Becoming a Guinea Fowl.
01:44She won Best Director at Cannes for that.
01:46Wow.
01:47So I'm using Guinea Fowl in this dish.
01:48We've got the thigh that's confit and barbecued, the 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.
02:04What is Zambian Welsh honey?
02:06A Zambian recipe.
02:07It's a medicinal honey, so it's quite...
02:09Oh, it smells like molasses.
02:10Exactly, exactly.
02:11What's over here for him?
02:12So this is my steamed fried buns.
02:14It's just going to be served on the side, so they're proving now.
02:17Like a bao bun?
02:17Yeah, it's almost like a bao bun that's then going to get fried at a really high temperature afterwards,
02:21so it's light and crispy.
02:23Can't wait to see it, Chef.
02:24Thank you very much.
02:25To go with it, he's making courgettes and celeriac.
02:29So I'm going to start with cooking my celeriac fondants.
02:31It'll take some time, so I'm going to get a caramelisation on them first,
02:34then just let them slowly tick over in the stock.
02:38So the title of the dish is Lights Up, and the inspiration is the film Human Traffic.
02:42The film is set 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, affectionately.
02:54So I've taken inspiration from that, and I'm going to create an elevated kebab offering.
03:00Wow, okay. Well, who doesn't like a kebab?
03:01I've got some lovely salt marsh Gower Peninsula hoggettes.
03:04With the rack, I'm going to pan-fry and then smoke it over the barbecue.
03:10With all the trim, I'm mincing that down, and I'm making sort of like an emulsified sausage.
03:15And that's almost got the texture of a don of kebab, if I get the texture right.
03:20Interesting.
03:20Wrap that in a flatbread, and then I think you can't have a kebab without a good pickled chilli.
03:25Right.
03:26So I've got these, and they're called chilli-dropping fruit pods.
03:28What do you reckon, Carl?
03:30I grew up in Cardiff. I'm from Cardiff.
03:31So you know Chippy Lane?
03:32I know Chippy Lane.
03:33I can't wait to see what he does.
03:44My title is No One Hunts Like Gaston.
03:47The inspiration behind the dish is Luke Evans, who's a Welsh actor, and his role in Beauty and the Beast
03:53as the great Gaston.
03:54So the dish itself, I'm going to be serving in two parts.
03:57The first part is Gaston's love and almost obsession for Belle.
04:01So you're going to have a beautiful loin of venison.
04:04You're going to have a pickled beetroot rose, a beetroot puree.
04:07The great Gaston itself is going to be the show-stopping beast.
04:12So we've got this beautiful, large venison leg, which I'm going to be slow cooking in the oven.
04:18And then I'm going to be glazing it up with a nice venison sauce.
04:20And then that's going to be served with a venison fat gnocchi.
04:23I am really interested in timings with this, though, because that's a big old chunk of meat to cook, isn't
04:28it?
04:28Yeah, it definitely is.
04:29Our end.
04:29I think it sounds delicious.
04:31I think we've moved from Saturday to Sunday lunch.
04:33Yes.
04:38I really need to get this in the oven straight away.
04:42It 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 flavour.
04:55Good luck.
04:58John's mincing hoggett meat and streaky bacon for his donna kebab sausage.
05:05So getting my birds ready to go in the water bar.
05:08So some brown butter.
05:09Corrin's dish, Ringana Naoni's guinea fowl.
05:12He said he was going to cook it gently and then hammer it on the barbecue.
05:15You've got to be super careful with that second cook.
05:18It'll just totally dry out.
05:21I'm just working some lean meat, trying to make like a gluey consistency.
05:24Then after that I'm going to add the fat into it and emulsify it in so you get like a
05:28spongy, super juicy sausage hopefully.
05:31He's obviously got this flatbread with this sort of sausage that he's making.
05:35The two very technical things.
05:36But then that rack of hoggett, it'll be disgusting if it's rare.
05:39Obviously if you ever cook it, it dries out.
05:43Get 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 just 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.
06:14I do like an action film, a superhero film.
06:18Anything that is high-paced, I'm all over.
06:22I think I've definitely got what it takes.
06:24Stress-wise, it takes a lot to get me flustered.
06:27When I go a little bit quiet, I go into a zone where that's me manifesting all of that pressure
06:33and 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 make up.
06:52I really do think that this dish can do that.
06:55Obviously, I need to get a ten.
06:56I 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.
07:08Cook it out the curry paste, seasoning it with sugar, honey, a sour Southeast Asian plum called garsenia that gives
07:15like a little bit of tartness in the background.
07:18He's also got a caramel on for his fermented chilli sauce and is blitzing a green chilli, coriander and coconut
07:25cream sauce.
07:27I'm just checking how the proof's coming along on the steamed buns.
07:30It's going to be touch and go with that 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 flavour his
07:44minced hogget.
07:45There's like a traditional sausage in Thailand called sayua.
07:48It's like a red curry sausage.
07:49So trying to like take inspiration from that.
07:52Just a bit of fish sauce.
08:00That's what I'm looking for.
08:02Tastes good.
08:03John.
08:04Hello, chef.
08:05You want to try something?
08:06Yeah, so this is going to be the jungle curry sauce.
08:08I've basically made three sauces that symbolize the personalities of three of the main characters from the film and they're
08:14going to be in little squeezy bottles.
08:16Wow.
08:16Okay.
08:18The balance of the dish will be the most important thing I've just tried his jungle curry sauce.
08:22You dunk chips in that all day long.
08:25I just hope he 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 Corin's starting to barbecue his confit thighs.
08:41Three should be enough I reckon.
08:43One, two, three, three, three, four.
08:44Can I do four?
08:45Let's do four.
08:51So this is my yeasted salaric puree.
08:56This is my jalapeno piripiri.
09:03Carl's preparing the meat for the beauty part of his dish which will be started in the water bath
09:08just rolling my venison line I'm gonna pop some of this rendered venison fat that I've made with
09:15the slow roast in the bones dude I'm just gonna put these here to prove it's a bit cold over
09:21there
09:22I can only be here for like 50 yeah I'm not using that side anyway make sure is that what
09:27do you want
09:28it on Corrin 100 degrees please steam yeah we thank you very much Corrin's having a dry run on his
09:35guinea-fowl drumsticks just testing out the thickness so we'll go try again almost like KFC you know you
09:45gotta get the right ratios of flour and the right ratios of batter Corrin how's it going yeah very
09:52well chef all on the control those steam buns are worrying me a bit but apart from that why are
09:56they worrying you just want to push them as far as I can put on the proof yeah I'm down
10:00to about
10:00half light in areas exactly good look I see thank you very much see you the boss Carl's venison fat
10:11gnocchi is being poached how's it going yeah your venison is in the oven roasting away yeah you got
10:21your sauce ready yeah so this is just the bones from the saddle also made of venison stock as well
10:27it's just getting that reduced down see you up there he's made a really nice venison juke it's rich
10:34taste of venison there's a bit of wine in there but he's gonna get that venison leg cooked absolutely
10:39perfectly
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
10:56oven to prevent them collapsing Carl's got carrots simmering in carrot juice and star anise come on
11:06and he's making a beauty and the beast rose which he cooks in his pickling liquor car and you mind
11:20if I
11:20grab 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 what's that one Corrin this is the uh
11:48yeasted
11:49celeriac puree yeah he adds courgette puree and sprinkles of toasted sunflower seeds next it's
11:58celeriac fondant and barbecued and pickled courgette I put you two to work oh and their placemats these
12:06ones nice thank you okay darling he's had skewers specially made for the drumsticks stab him in
12:14Corrin that guinea flower looks wicked happy with the cook yeah just gonna flash it again
12:19why it just just cooked you know so let's turn them off the bone and they're a little bit pink
12:24is that heat
12:25enough I remember his pigeon last year was a bit blue to me yeah we don't want blue guinea
12:31fowl no one of the students on yeah yeah let's go for it all the nicest flowers just along there
12:38like so
12:38the guinea fowl confit thighs are next two minutes now Corrin yes chef coming up in one the breast is
12:46glazed with the Welsh Zambian honey the Ponzi 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 look
13:05like darts so much but they did what I made good luck chef thank you smells incredible that piney
13:23magnificent are you happy of having this for yeah I'm really happy the steamed buns made it I thought
13:28there wasn't gonna at one point so yeah I'm very happy let's look at the guinea fowl itself I do
13:35think everything is cooked to perfection but like the croissant on the breast was perfect the rendering of
13:42the fat are you happy with that I could have done a bit more on the trimming if I'm honest
13:45I think I
13:45probably took my off the ball for a slight second but I'm happy with the cooking of the fat we've
13:50got the thigh
13:51I think it's got a nice smoke going for it but it's also got a nice sweetness you know the
13:57drumsticks
13:57got the nice little bit of heat from the piri-piri if I had to nitpick maybe the celeriac puree
14:04is a
14:05little bit on the top end of seasoning for me it's quite salty isn't it what do you think about
14:08this bread
14:09the bow a deep-fried bread what's not to love so what would you score this I'm happy with every
14:13component on the plate and I think the dish in a hole is a ten good strong dish I would
14:19pick it out of
14:20bread you know I'm saying I'm gonna give him a night knowing chef Tommy he'll pick up on the small
14:26things that is a solid nine hello chef how was that you okay how was it yeah I wouldn't have
14:37made that
14:38up without you two thank you very much oh wait you're very welcome I used to getting on you looking
14:42good
14:42yeah looking good last bits of Bob's legs still in the oven John's deep-frying lamb sweetbreads a
14:50gland from the neck of the sheep car me yes I'm I'm watching these for me of course five minutes
14:56now
14:57John yes yeah maybe they got the wrong ones and it's the testicles flatbreads are slathered with curry
15:09sauce ready for the hoggett sausage not easy to get right no forget too hot I imagine they will split
15:17without right we might be a bit grainy in texture two minutes John yes chef the hoggett chops get a
15:29final flash it's like a ceramic kebab box so cool he adds the honey pickled chili dropping fruit pods
15:39little pile of salad here please this law is made using British ingredients like cabbage and carrot
15:44but the dressing is Thai influenced all right time's up John yeah one more minute please chef
15:57the three sauces are bottled up takeaway style and the dish is served to the tunes of Welsh DJ Sasha
16:13yes John thank you so the dish is called lights up the inspiration is human traffic a personal
16:22inspiration for me like after going out clubbing in Cardiff heading to Chippy Lane and getting an amazing
16:29kebab to end the night good luck chef thank you okay so let's talk about sources then Coop he is
16:46a big
16:46fan of jungle music so I thought I'd make a jungler's massive curry sauce Jip is like the leader of
16:51the
16:51gang the cool guy so I thought I'd make a bit more of a cooling sauce here and Lulu she's
16:56sort of like
16:56the sassy one I thought like a fermented chili and cherry hot sauce really summarized her character
17:03oh wow oh my god that's delicious so the actual kebab meat itself are you happy with the texture yeah
17:13I'm
17:13happy the flavors that are coming through that kebab meat is that exactly how are you intended I think
17:18so it's like super fragrant it's got a nice heat to it as well reminds me of a sort of
17:23elegant donna kebab
17:25the croissant on that rack is beautiful the cook on the flatbread yeah yeah if I had one criticism it
17:34would be the
17:34sweet bread I wish was brined misses a bit of flavor inside of it can I eat that in a
17:40water is that I'd
17:41maybe don't go with a half chef and a half right okay oh wow it's like a pepper right bookie
17:49there's a lot of spice in there and you need the slaws to cool you down is there anything you'd
17:55change
17:55about the way you've executed this yeah disappointed with the sweetbread say on the chewy side maybe like
18:00one degree further on the on the rack and so what would you score it I'd love a nine but
18:08it's probably an
18:08eight I really want to give it a ten but little bits just a nine so nine nine point five
18:15do you need
18:18anything yeah man I got loads to do okay I'm ready welcome back chef you need to open a kebab
18:25shop chef
18:28Corinne's barbecuing hispy cabbage to go with Carl's beast of a venison leg you're looking for that kind of
18:34color a little bit more a tiny bit more yeah the leg is glazed with venison sauce that just going
18:46to
18:46work place these roses just with a little bit of be true puree time leaves are added while the water
18:53bath
18:53venison loin is prepped for a final cook all right you've got five minutes yeah we I'm just gonna cook
19:02this knocky off quickly are you gonna be up in five I'll be up in five yeah oh he's just
19:06in love
19:07you know then you think that should be cooked if it was up in five or not I think at
19:14this point it's
19:15better to ask for what you need I want to call it two extra yeah the beetroot rose is covered
19:26with a
19:26beauty and the beast red rose cloche all right let's take this leg so this week it's up history cabbage
19:42is added you could fill up the sauce jugs three quarters yeah and then we're just gonna go right
19:47in front with the the carrots and the gnocchi please straight out of the pan we do it the pass
19:58now the
19:59loin is finished with long pepper he's now three minutes late if he goes over five minutes the
20:05veteran must reflect it in the score goodness me look at that brave boys well done the inspiration
20:20behind the dish is Welsh actor Luke Evans in his role as Gaston in Beauty and the Beast exhausted yeah
20:28yeah yeah sauce yeah no one hunts like Gaston I think the point is driven home yeah so the
20:45venison line you cook that quite last minute is that how you want it to be I ran out of
20:49time I would
20:50have liked it to be maybe rested a little bit longer so it didn't really seep all over the plate
20:53a new venison sauce that got a good flavor for you happy with it no sauces rich legs nice bit
21:04of
21:04cooking on that in the middle obviously it's a nice cook but on that exterior it's maybe just a bit
21:09tough
21:10overall I'm happy with the cook the center part maybe slightly a little bit under and the beetroot rose I
21:19wanted to have a little bit of texture left in it I do like the gnocchi that's got a really
21:25like nice
21:25flavor of the venison fat running through it so what would you score it I need to make sure I
21:31beat those
21:31guys um I give it a nine eight and 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 it's 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 yeah like I think all three
22:01of
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 and you're doing this many ingredients and trying
22:18to get them all up at the same time all perfect there's one or two missteps challenging scoring yeah
22:24very challenging scoring well chefs movie making magic galore all of you bought great spectacle with
22:43your dishes thank you very much I'm gonna start with you Corinne for your dish rungana naoni's guinea
22:50fowl it was very cinematic I 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 I think it was really moist for
23:02them but I think the skin could have probably been a little bit crispier I wondered if you could maybe
23:07use a planter or a pan just to try and get that a little bit more rendered the thigh was
23:12tasty it was
23:13beautifully seasoned throughout it was nice and moist in the middle the drumstick it was super crispy
23:18really juicy and the piri piri sauce was really fragrant and I could eat like 10 of them well 20
23:26of
23:26them I could have 20 of them thank you and I really enjoyed the crispy bun I agree with you
23:32the whole dish
23:33is a party in your mouth I think it's almost perfection thank you John for your dish lights up
23:41you really set the scene of chippy lane in Cardiff I think the kebab meat was a really clever technique
23:46and I think the texture was was really really good it was reminiscent of a donna kebab like in a
23:52really
23:53good way the three sauces fermented chili and sour cherry sauce bottle that and sell it the jungle curry
24:00sauce that is like the best kebab curry sauce you're gonna get and the green coriander sauce that was really
24:06fresh I think all three together absolute flavor bomb the sweet bread it was really crunchy but it
24:13was a little bit chewy the rack of hogget itself I think you rendered the fat really nicely it had
24:18a
24:18nice gentle smoky flavor to it maybe a couple of degrees more on the cooking I think it would have
24:24been perfect and the pickled chili dropping fruit pods I think you need to slice them think for like a
24:30banquet if you're serving them whole I think we'd take a few people out with those noted Carl for
24:37your dish no one hunts like Gaston there was the beauty and very much the beast and there was some
24:43really clever nods with the detail to the film as well the venison loin that was very tender I'd like
24:49to see a bit more caramelization on it I needed a longer rest as well you got to get that
24:53on earlier
24:53because it did bleed onto the plate the beetroot puree I like the Cabernet serving on vinegar in it and
24:58I
24:59just think it was really earthy and really sweet and sour it was really good the pickled rose though
25:03that was a little bit too crunchy for me the leg itself had a beautiful color and glaze to the
25:09outside unfortunately like the bit I had was a bit on the tough side I think the nature of this
25:14cut is
25:15you 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 more egg in a more traditional sense would make it a bit lighter and fluffier so to
25:31the scores gentlemen Corin I'm giving you a nine Corin you are bringing so much personality to these
25:44dishes it was excellent thank you John scoring you an eight John I was so charmed by your dish such
25:59wit
25:59and that sauce that cherry hot sauce I'm taking it home I've got plenty for you to take Carl I'm
26:09scoring you
26:14six Carl I know you had some technical issues with this dish but I really enjoyed the spectacle and the
26:19stories that you are telling all right chefs main course done but the most technical dishes to go so
26:26desserts now so I hope you got something special for us thank you very much thank you thank you thank
26:31you
26:43I'm really delighted actually with my score for my main I think the score of the six bit harsh getting
26:52nine is just like the fire underneath me and I really really want to push to get a 10 for
26:55my 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
27:17there's competition all over the place and if I make one mistake I could be going home hey Cory
27:23hi Andy what is happening on this occasion okay so my pre-desert is called rocket man based off of
27:29the
27:29film and life of Elton John exactly and the main character in the film was played by Tara Negaton yes
27:36who's from where my restaurant is basically just 10 minutes down the road so the base of the dish is
27:40a
27:40pistachio tofu and white chocolate ganache Wow in the middle will be a lemon curd and then a lemon
27:46dehydrated meringue and then the foam that's made from olive oil vanilla and yogurt John's pre-desert is
27:53linked to Jurassic World Rebirth whose director Gareth Edwards is off Welsh parentage making a sorbet
28:00but using carrot as my sweetening agent and then I've got sea buckthorn juice here the title is not
28:08so tropical I'm making a tropical kind of flavored sorbet but I'm using all British ingredients and
28:16then at the moment I'm making a fig leaf flavored twill and when it comes out the oven it has
28:20this like
28:20green finish to it almost like a dinosaur scale Carl's got a jelly and a Welsh whiskey and lemon caramel
28:29on
28:29the boil feeling getting drunk the title is this isn't a martini and the inspiration is from the
28:40Kingsman gold circle my mom loves that film so there's a scene in the film where he orders a martini
28:48when she
28:49serves it to him he says that's not a martini well it is when it's in Kentucky so I'm doing
28:55a little
28:55take on a whiskey sour oh you've got a lemon sucre tart yeah a lemon curd hendarin whiskey jelly sounds
29:03great not take your foot off the gas you can still do this yeah Carl knows nothing short of perfection
29:12will do as
29:13he whisks up the lemon curd which also features in Corrin's rocket man well beer he adds olive oil to
29:22his
29:22vanilla mousse which he'll serve as a foam almost there and a little bit of sugar and salt John's twills
29:30are baked and his
29:31carrot sorbet is already churned fine yeah I'm just waiting for my curd yeah I'm just waiting for my ganache
29:38my ganache let's play it we have liftoff you have five minutes chefs yeah we yeah I need you all
29:57up at
29:57the same time now that the next elimination is looming there's a little tension in the air good to go
30:06yeah sure Corrin 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 how's that John zingy
30:22very good very happy with it Douglas fir pine oil and herbs provide more zesty British tropical flavors
30:31oxalis leaf so he has like sourness to it are we all looking good chefs can I for him one
30:37minute chef
30:38yes yeah we I'll probably need another 30 seconds sorry just takes a little while to arrange these dinosaur
30:45scales Corrin finishes his with dehydrated lemon meringue and Carl adds his boozy whiskey and lemon caramel which
30:54contains edible gold in homage to Kingsman the golden circle thank you see in a bit oh I'm ready for
31:12this
31:12what we've got all sorts of delicious loveliness so is this Tracy Island off of Thunderbirds this is
31:19Winnie the Pooh and this is a grand day out Wallace and Gromit no now so this is called not
31:28so tropical
31:29and it's inspired by Jurassic World oh it's unusual quite like these little pastry trails
31:38that's delicious
31:39and carrot is quite a good combination it's just quite a little oil in it yes this is rocket man
31:52rocket man
31:56oh the temperatures not as I thought it might be I thought it's gonna be colder it's beyond
32:00so it's kind of warm yeah I mean it's quite custody which I like I want it to be there
32:07one minute and
32:07gone next love it really nice the creaminess of that ganache thank you very much the lemon helps
32:13cut through the richness it's tasty not wholly refreshing though no exactly this is called this
32:21isn't a martini inspired by Kingsman the gold circle how did you get all that from that time
32:26yeah looks super beautiful yeah exactly impossible to eat but very tasty it's delicious that pastry's
32:36perfect really refreshing as well though there's a lot of sweet meringue you think the custard should
32:42be set more yeah I don't think either these two are particularly refreshing the custard in this
32:47tart should have been more set yes and I think this should have been colder yeah probably this
32:53is the this is the third with rocket man sitting in second and that's in first I think this one
33:02is
33:02John okay this one is Corinne and this one is Carl you are completely correct
33:12it's dessert and the chef's last chance to impress Tommy let's hope it's a blockbuster
33:20it's the final countdown Corinne's making muffins got some miso butter honey some treacle
33:32first job I got my apples baking in the oven for my burnt apple puree I'm just gonna get these
33:41strawberries
33:42and palm sugar on a ban Marie just want to come through them and then I'm gonna get an ice
33:49cream 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 lips as red as blood and a heart strong as rose I'm going for a white red and rose
34:13theme I'm
34:14basically making the white cardamom coconut cream bavoie yeah it's got like a very medicinal kind of
34:20I've never heard of white cardamom I don't think I have no I'm also making a toasted rice meringue and
34:26then to pair with that I'm doing different 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 for your team crumb
34:48which is mixing with blonde biscuity flavored dulce chocolate hey chef how you getting on
34:54he likes making a pudding this one I just find it quite therapeutic I think anybody's ever made a
34:59pudding 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 Batcave based in the
35:16Brecon
35:16beacons I wanted to do something that not only represented Hendred Falls but a little bit of Welsh
35:21produce as well we're gonna have a cognitive parfait I'm gonna be then making a burnt apple puree okay then
35:28we've got some Charles Rosses that I'm gonna dice up so you're gonna have like this fresh apple running
35:32through it as well and then I'm doing a activated charcoal twill which is gonna be a bat bring the
35:38bat
35:38this is a really beautiful apple feel how heavy the apple is it's a lovely apple do you think you
35:44might be able to pull off this I've got to pull it off I need a 10 and I need
35:47one of these guys to slip up
35:50all right good luck can't wait to see it chef want to make sure I break up that foyer scene
35:56even more
35:56otherwise when I come to cut it it's not gonna quite be as sharp Corrin's dessert is inspired by
36:04the film celebrating the lesbian and gay movement which helps striking miners the title is LG SM it's
36:13actually the same film that John used for his star which is pride so based on the strikes in the
36:221980s in Wales at the
36:24base I have miso muffin that's gonna be smoked over birchwood dipped in a diplomatico rum syrup on top of
36:31that you're gonna have a shiso meringue then we have a coconut ice cream and final little caramel sauce I
36:36guess one of the
36:36challenges though is the storytelling like John's already done this I did get a bit nervous when John did his
36:41but I'm also very
36:43confident in mind good luck to you all right very much
36:47Karen and John have both started their ice creams
36:50Karen's is flavored with coconut blossom whilst John is using amazake which is fermented rice
36:56following the recipes this time not just winging it last time it was a bad score in dessert that
37:03knocked him out of the competition John's dish white red and rose medicinal white
37:11cardamom medicinal rose this feels like he ticks all the boxes it's 10 out of 10 or some of them
37:17flavors don't work and it's a five or six sort of dish have you seen the Muffin Man the Muffin
37:25Man
37:25Muffin Man Corrin's dish LG SM referencing the brilliant film pride you didn't like a soaked
37:33muffin but still have its sort of structural integrity otherwise it's just mush before he gets to his muffins
37:40he's got to do his ice cream again there are she goals I put too much ice cream stabilizer in
37:46there
37:46so it thickened up too much Carl's cold element is an apple sorbet don't want that syrup to come to
37:55the boil I am literally just going to be pouring it straight over the raw granny smiths just so I
38:00can get
38:00that lovely burst of freshness Carl's dish Gotham's calling he was quite excited about his apples yeah
38:08I'm quite excited about his apples I really liked his spirit I need a temper this dish and I'm going
38:12for it and he's fair play brace yourselves lads the moment I've been waiting for using the ice cream
38:25machine again it's my new favorite thing I've just took both ends off the muffins now I'm just gonna
38:35smoke them over some birch wood I'll leave them on for a little bit after making it to the banquet
38:43to do a mini course last time Cory's been practicing for months to try and get a full course this
38:49time
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 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 day the brief I think this year is amazing I'm a big film buff the key is to do
39:19what I do do it well
39:20and execute it well and then the rest is up to the judges my full menu 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
39:31like to go one more than that fight and talk turn up the heat in this kitchen like all my
39:41dishes this
39:41year it's all comes together at the end and the proofs in the pudding Paddy McGuinness over there
39:48you see Carl's working on everything everywhere all at once for the far fay the codnut praline is
39:55loosened up with hazelnut oil he's making his apple puree I've just burnt them to like bring out this
40:03like lovely like bittersweet caramelization so it almost gives you like that warm apple crumble feel
40:10to it right I gotta move fast now and he's got a sugar syrup on also to the parfait just
40:18gonna start
40:19that again so I start to crystallize minor hiccup minor so I've got some of my comfy strawberries and I'm
40:28just blend it into like a compote with some preserved rose syrup how's it going John good chef anything I
40:35can try yeah so I've got my fermented rice ice cream okay you get that kind of like almost like
40:42sake back
40:43note to it I think it's like a really nice gentle flavor I look forward to seeing you at the
40:47pass thank
40:47you chef I've just tried his ice cream quite plain so tell it goes in the rest of the dish
40:54really he's got
40:54some really 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 you've
41:16got sweet salty sour and spicy and you kind of need to balance all that together to make something
41:21harmonious and delicious great British menu is something that I grew up watching long before I was
41:28even cooking in a professional kitchen I learned a lot about myself I learned a lot about my food the
41:32feedback from the veteran judges was amazing and to be honest I don't think I'd be the chef I am
41:37today
41:37without those experiences five years ago so it would be incredible to get through to that judging chamber and
41:44hopefully get myself onto the banquet this year service please John's flavored a meringue with toasted and
41:54powdered jasmine rice he sprinkles a bit more on top before it goes in the dehydrator
42:03Carl's redone sugar syrup is poured into whisked egg yolks started my parley and it's still a little bit
42:08warm to make sure they're kind of like incorporating he adds the fresh apples to the baked puree I love
42:17Batman right you know who who doesn't love Batman my son loves Batman yeah yeah don't want to let you
42:22down but I did leave it at home today my suit what a shame next he finishes the parfait by
42:29folding in whipped
42:32cream guys go the piping bags over there I do not no I've only got two but you can have
42:40them just hiding behind a
42:42girder no time to waste he uses a jug instead this is my ice cream coming out my coat my
42:48ice cream
42:51do you know where the piping bags were occurring where were they have a guess in my fridge
43:00sabotage sorry guys what's going on Carl bats got some apples on the go apple sorbet and then we've
43:09got the uh baked apple kind of like compote George please I wanted that roastedness I wanted to bring
43:15out that caramelization the 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
43:28and rose consomme with white cardamom and dried hibiscus flowers
43:34Corinne's making a caramel sauce with more coconut blossom he's serving last on this course
43:42you like the calm before the storm Cory I really want to get something done
43:46yeah but like the longer I wait the better it's gonna be
43:51Carl's parfaits are set and he's increased 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
44:03made it today
44:06he's serving first and is on his last minute jobs this is my superhero look I've made a coconut sorbet
44:12that I'm pipetting in to create the snow effect unfortunately I haven't quite worked out how
44:17to make like a natural snowflake
44:21john you got five minutes yes
44:25it's all the strawberry elements first as he layers them on top of the coconut and white cardamom bavoie
44:32compote then a little bit of the fresh and then like three or four of the confit
44:39and then some of these little verbena
44:43Corinne
44:44yep do you mind grabbing the forest floor from underneath the glass
44:48am I allowed to put these up yes please thank you
44:51Carl'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 two to my rochers as
45:01well to
45:01be fair it's finished with jasmine rice meringue all right john one minute yes chef and pickled and
45:08candied 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
45:25this little skin is white snow hardly uh lips as red as blood heart as strong as rose
45:35good luck chef last one yeah beautiful mate
45:38stunning i like just the red white clarity of it it's very beautiful so we see what it tastes like
45:54so if i start at the base we've got a bavoie it's sort of got a medicinal type flavor so
45:58i think
45:58you've got to get the balance right on it i love that it's actually not too sweet it's quite savory
46:03there's a white cardamom in it i can get in the cardamom in the bavoie have you got it yeah
46:07yeah
46:08i'm getting it definitely the texture of the bavoie is that what you're looking for yeah i think so i
46:13didn't want it to be unable to support all of the garnish i think it's a little bit hard for
46:18me
46:19and the amazaki ice cream yeah i think it has like that sort of subtle back of your palate almost
46:25a
46:26little bit sake in the background i'm getting that the the rice meringue you know it's an amazing
46:32texture yeah it gives you that like rice puddingy taste to it doesn't it it it really sings so what
46:39would 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 going to give him an eight an eight yeah corin i'll go
46:52eight
46:52as well corin's now making his shiso vinegar italian meringue one second gold who's up next
47:07moi carl's cov nut parfaits are placed on the four-year team 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 it's like speckled yeah
47:37carl's trying to fix the sprayer carl you got five minutes
47:41yeah are we chef
47:42on the edge of my seat you're not on a seat handy
47:49it will all be served on a mossy woodland floor as if around the bat cave's waterfall
47:55love the twills thank you make it apple and cinnamon tea will scent the dish
48:01don't want to push it too much there's cracking
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 hendrick 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
49:22and you've got a burnt apple compote as well i wanted to have a little bit of bitterness there
49:28and kind of like that natural caramelization without adding any additional sugar to it
49:33the presentation is that how you want to look yeah so you start a crack as we've we've bought it
49:39out the presentation again is very striking you knew what it was straight away yeah some technical
49:45issues but you can see there's a lot of promise in this so what would you score this dish
49:49i was hoping for a 10 with minor tweaks you know i'm quite confident in this dish i'd say a
49:54nine
49:55when it came up to the pass i thought 10. like you said there's some really delicious things in there
50:00i think it's a high eight i was going to go for an eight as 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
50:20we're gonna do if it's not let's go home yeah i'm just gonna run out the door i reckon
50:25i'll do that might be a bit cheeky but i'm gonna ask you to do some rochers for me
50:29no problem at all corin you have 10 minutes
50:37what is going on this sugar's making me see things
50:41ow has he knit your idea john i was gonna say chef but
50:46i feel like i'm going down the mic carl'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
50:59a dessert the back of a spoonful of the gold dust on top of each of them glitter as well
51:09do you want the meringue a little bit flatter
51:13one 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
51:34let's be engaged support miners liquid gold s'mores muffin the name of the dish is lgsm
51:42it's based off of the film pride it smells delicious wow you go chef go go go go go run
51:50like the wind
51:53you
52:00excellent presentation we like yeah definitely sensing the coconut ice cream
52:04happy yeah lovely texture 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 so
52:29i
52:29didn't want to get you too drunk that muffin it's like almost that bar bar but it's just got enough
52:34moisture in there really nice flavor this italian meringue do you think it adds a lot of sweetness to
52:42the dish i was trying to be conscious of not being too sweet so that's why the vinegar's gone through
52:47there with the shiso and the caramel sauce i call it liquid gold not because of the color because
52:51it tastes like liquid gold to me so let's have some scores i'm going to start with you john i'm
52:56going to go for eight for me it's just a bit too sweet i'm going to go on eight as
53:01well what would
53:02you score it well i've been asking for one all week so i'm going to ask again i'd score it
53:07a ten
53:13quite a lot of sugar i'm glad i'm having a mint tea a little minty little minty
53:16pressure in there the time is ridiculous yeah it just goes so flies by flies by flies by great stories
53:24to tell and and some like quite epic moments at the pass i think when when you're doing this job
53:29of judging when they really nail the brief it's just super fun carl's got some ground to make but
53:35he did do a really good job today he did do a really good of that can i just take
53:38a second for
53:39that apple sorbet because i loved it absolutely fresh fresh fresh um are there any big scores there
53:44absolutely currently the scores are carl 21 corin 26 and john 25 what a wonderful way to end
54:02chefs vivid cinematic and glorious okay john for your dish white red and rose visually i think you
54:12achieved the contrast between red and white that you were looking for and whilst this was really
54:17nice i didn't think it had quite the same delivery as some of the other dishes the bavoie i really
54:23like the flavor i like the white cardamom had like a warming effect and it felt quite savory i did
54:28feel
54:28it was a bit over set okay i think the flavors of rose and hibiscus and white cardamom kind of
54:34out
54:34competed the strawberry a little bit the amazaki ice cream was quite a plain and savory flavor which
54:41counteracted some of the sweetness the jasmine rice meringue shards they had a really great flavor
54:47but i did think there was quite a lot of meringue on the dish and that did make this balance
54:51of the
54:51dish quite sweet carl for your dish gotham's calling the presentation at the pass was epic it was very
55:00clever i like the black bat on the top i think it could have just been a little bit sharper
55:04the finish
55:06the cob nut praline parfait it was sweet but it was roasty and toasty and nutty but i agree with
55:12you
55:12it wasn't quite set enough the granny smith sorbet that was really good it was super fresh it was like
55:17biting a fresh granny smith apple i think with the fuelotine and the parfait that were quite sweet
55:22elements you really needed that freshness to balance it so really well done the burnt apple compote with
55:28fresh charles ross apples going through it had a lovely sort of toffee apple vibe had a really good
55:33depth of flavor and it helped to balance the overall dish thank you corin for your dish lgsm i enjoyed
55:42the
55:42music i loved you going a step further getting into character as well with the coal and i could see
55:47guests at the banquet really getting into it too the miso treacle rum soaked muffin it had really good
55:54structure there's so much rum flavor and umami from the miso i'll be honest i don't normally really
56:01like smoking desserts but i thought this was really cleverly done and to finish the meringue with the
56:06charcoal it 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
56:31a seven john you've had an excellent week in the kitchen i don't think this was your best dish
56:37but 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
57:02a 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 to
57:16have you in this kitchen all week well done thank you yeah i'm sorry carl but i think you finished
57:21on a
57:21really good dish there hope to see you back in the competition again yeah thank you very much thank you
57:28well done mate cheers mate i'm over the moon with the eight i put everything into that dessert
57:39you can only do what you can do on the day i'm super delighted to be able to get through
57:44to the
57:44judging chamber first step of where i want to be i'm ecstatic that was the goal i've just got little
57:51things in my mind that i'm going to try and improve on i really think that i have a chance
57:54to go through
57:55to finals week and i'm going to just push hard hard hard to get there john's a great chef i've
58:01got 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
58:20so john do you need anything right now i'm just a bit up against it i could give you a
58:25hand if you want
58:25me nah it's all right what's burning
58:39you
58:40you