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00:02this week we've got four chefs from Wales with risk-taking dishes and new ways of cooking they
00:08do the red dragon crowd pot on the stove guys looks like it's about to go over oh brilliant
00:18this year using movies as their inspiration the UK's finest chefs will compete over six
00:26courses for the ultimate accolade cooking at a star-studded banquet at Liverpool's St George's
00:33Hall they'll need blockbuster dishes to impress their mentors veterans of the competition both
00:40trusted old hands and new faces who will eliminate the lowest scoring chefs each day until the final
00:48two face our exacting cast of judges interesting just perfect that's delicious yeah who will add
00:56their name to the glittering list of Great British menu winners I'm just a girl standing in front of
01:03George asking to lock my feet this week the best chefs from Wales are competing to win a place at
01:22finals the dishes are inspired by the most well-known Welsh actors in the piece Dan Andre is a head
01:30chef
01:30he's already retained a Michelin star at one Welsh restaurant and is looking to score another at his
01:36new place Avon in Snowdonia it's a real honor to represent Wales I haven't come down here for
01:43nothing I want to do my best Corinne Harrison's restaurant Gwen is just down the road from Dan's
01:50in West Wales for the second time yeah second time on this is your first time yeah first time on
01:59his
01:59first attempt current talent and confidence got him all the way to the banquet with the canopy I
02:06really want to go further than I went last time and I think nerves did get the better of me
02:10last time
02:10I didn't come across the way I wanted to come across and I feel like I want to rectify a
02:14lot of
02:14things this time private chef Carl Clegghorn is from Cardiff and he's competition ready having
02:22recently got into the finals of national chef of the year yeah yes thank you all right me quite nice
02:29to meet you my main focus for this week is to cook like I've never cooked before and I think
02:34I'm gonna
02:34give the rest of the chef's a run for their money and John Chantrasak is from the Y Valley last
02:40year he
02:41won a Michelin star and is back for a second try at the competition hello chef ease hi John John
02:48I
02:48would be lying if I said that my goal wasn't to be in that judging chamber this time around I
02:54know all
02:54about you yeah yeah we're newbies yeah two newbies against Michelin star chef no problem hello chefs nice to
03:06see you all Colin hello did very well last time not well enough but not well enough clearly John
03:12yes got strategies in place the strategy is to focus on my own game well it's lovely to have you
03:18all
03:18here in the kitchen we're gonna start with the canopy needs to be sharp it needs to be elegant it
03:22needs
03:22to be one or two bites at most okay chefs thank you thank you their veteran chef will use the
03:32rankings
03:33from this first bite to decide any tie break it's amazing to be back in the kitchen I forgot how
03:39it
03:39just springs into action once we get going you know boom all systems go well these accents happen
03:47don't they to add to the pressure three of the chefs are about to find out they're making very similar
03:54canapes so this is my shoe pastry donut mix so this is my stout and treacle donut corin's donut will
04:02be filled with lobster and topped with mushroom caramel and truffle dance has a cheese custard filling
04:09with pickled onion gel and crispy onion done done done done whilst Carl's also using cheese custard to fill a
04:17gougere along with Worcester sauce gel and old Winchester cheese so this is my mustard cracker
04:23landing for the top of the soup pastry John missed the memo he's making pickled kohlrabi and candied beetroot
04:34basically I should have like a sweet and salty end result they still don't know which previous winner of
04:41the competition will be tasting their food how you doing boys yeah all good ready for the veteran
04:48I say Paul Ainsworth Tommy Banks Spencer Metzger I'd love to see Tommy I get along you'll love it yeah
04:57you
04:57never know I think Paul any of them they're all legends as long as they give me good marks we'll
05:02be fine
05:02well that's not guaranteed come on onions this week's veteran is one of our most successful
05:12competitors ever got about 30 seconds and I'm gonna need you up on the pass having cooked at the
05:18banquet three times Wow damn quite the stack you got there sir everything's tall over the holder of two
05:29Michelin-starred restaurants plus a green Michelin star it's Tommy banks oh chef how are you yeah I'm stoked I'm
05:40excited all right John what we got so I prepared for you a honey pickled kohlrabi with a candied beetroot
05:46and
05:46rapeseed topping Corinne what have you made I have a stout and treacle doughnut that's been filled with
05:55Abu Dhabi lobster you've got a chestnut mushroom caramel on top in the water mostly yeah all right
06:04call we've got a Snowdonia cheddar Gouger with the old Winchester custard a Worcester gel it's kind
06:10of my take on a Welsh rabbit last up I got Snowdon black bomber cheese doughnut Welsh truffle pickled onion
06:20jelly and
06:25crispy onion you clearly all got really different styles to cooking so I think my best piece of
06:31advice is just let that shine the food wants to be phenomenal but also I'm looking for something
06:36really cinematic I think it's a best opportunity chef's ever had to really tell a story on a plate
06:42thank you chef thank you you know what I would have liked Paul but equally like you know Tommy's a
06:51great chef I'd like to think that I can get some high scores with Tommy I say good I think
06:56we're firm firm
06:58but fair all right Tommy so give me a ranking from four to one I feel harsh saying this I
07:03think I go four
07:04with Dan I actually really like the flavors of his doughnut but it didn't feel very proved to me
07:13delicious it's just like packed with flavor three I would go John the flavors were actually delicious
07:19but there was just a very large piece of kohlrabi I felt like it I was eating raw turnip for
07:24a long
07:24time loads of flavor in that little bite keep going it's on that yeah Coryn's was probably technically the
07:32best because it was so light but I didn't really taste lobster so that's why I put him in second
07:38place yum it's delicious nice and savory Carl will steal it wash rabbit but like it was executed
07:47perfectly and the flavors were great you did any half of it it was massive yeah super nice
07:54nice and crisp yeah some serious competition most worried about John really clever play on flavors and
08:07textures I don't really see much weakness in any of the guys there in the kitchen the starter must be
08:17plant-based and celebrate movies with links to Wales title of my dish is to begin at the beginning based
08:26off of a line from the film under milk would Dylan Thomas indeed so Richard Burton starring in it that's
08:32the connection to worlds with right there I love it but yeah so we've got some celeriac so celeriac I'm
08:37gonna roll in nori make that into a rose serving it with some shiitake mushrooms that have been
08:41marinated and teriyaki sauce and also barbecued there's gonna also be a little broth on the side
08:46what about this turnip that's just to season up the broth I'm serving yeah just I'm gonna barbecue
08:52it get all the sweetness of I and just infuse it with it basically oh you're trying to get like
08:56a smoky yeah like more of a meaty flavor into the vegan dish we've got some really similar flavor
09:01profiles and style going on it you both have a celeriac and a turnip oh yeah is your turnip for
09:07seasoning yes and no oh oh multitasking on this turnip he's doing some work it's working hard
09:12working hard Dan's dish is based on Lawrence of Arabia and the wartime adventures of Welsh army
09:20officer T.E. Lawrence so this is a bedouin tea with Lawrence so we've got black tea and lap
09:30I'm going into the salt bake I'm going to salt bake the celeriac okay so you put the tea into
09:35the
09:35pastry yeah oh and does that flavor come through like come through and then just adds that smoky
09:39depth to the dish is there a tea to drink on the dish or is it yes bedouin tea is
09:43spiced up with
09:44cardamom cinnamon mint sage and sugar sandwich with a sandwich yeah this is for I'd call it a twill
09:50toast so I could crisp really thin toast but I promise you it looks beautiful and it's done I think
10:01my starter is something that not even Tommy's gonna see coming so the title of dish is liver
10:10free lector silence of the lamp 100% Anthony Hopkins yeah so this is my little play on that first
10:16scene
10:16where it says I ate his liver with fava beans and a nice Chianti yes obviously this is the plant
10:22-based
10:22course you can't serve a human liver no I'm doing a miso barbecued hen of the wood mushroom so it
10:34gives you that meaty texture mm-hmm and then you've got a blotty beans cassoulet the presentation of it
10:41kind of like brings food and film together am I gonna be scared no not really John's been inspired
10:51by pride which tells the true story of a London lesbian and gay community who fundraised with
10:58colorful buckets for striking Welsh miners the title of the dish is LSGM which stands for lesbians and
11:06gays support the miners so how would you go about telling that story on the plate then I'm gonna be
11:10pan frying a hen of the woods mushroom and then smoking it with the byproduct of making coconut
11:15cream so you get this like sweet coconutty flavor into it interesting and a hazelnut almost like a
11:22satay style sauce and then I've got a little spice blend encompassing all of these different spices
11:27here also a vinegar made from the tops of the strawberries you're quite the scientists aren't you I think
11:33it's just really exciting that you're creating these things yourself all right chefs we wish you all
11:36lots of luck thank you good look guys yes all right go so I'm gonna start with my lyrics I'm
11:46gonna get
11:46them poached because I'm gonna have to then get them sliced and rolled Corinne's dish what did you make it
11:56I'm it's a lariac I love but I'm not usually a fan of things being made into roses because generally
12:02you've got to manipulate them so much doesn't usually deliver on flavor and that's what I really care
12:07about I'm just gonna puff some wild rice in this one sugar hazelnuts and that one furikake furikake is
12:15a seaweed and sesame seasoning we've got any different wild rice than that this isn't puffin
12:26so I'm toasting chilis and spices to make a little spice blend oh thank you a whopping 15 spices make
12:34up the blend including lemony prickly ash aromatic long pepper and cassia or Chinese cinnamon then I'm
12:41also working on a satay style sauce made with hazelnuts he's got more green than someone else but
12:49they're all in perfect little trinkets and you can see that in the chef and think this guy knows what
12:54he's doing so I hope I'm right so do I hopefully it'll taste good everyone seems very relaxed which
13:01I think is a good sign now poker face I think mate yeah carl's using van john an aged white
13:09wine to
13:09create a creamy nutty sauce for his beans carl's dish liver-free lector definitely a risk-taking dish
13:18and then he's got the blotty beans they should be a really safe thing to cook but you got to
13:21treat
13:21them almost like a piece of meat or fish if they're not cooked perfectly they're actually quite unpleasant
13:26he's cooking the beans in a stock with thyme and rosemary and also starting his condiments
13:32this is my black garlic and balsamic gel like Corin Dan is preparing celeriac this is salt bake
13:42so lapsang tea black tea Douglas you can break it all down but I quite like it being a bit
13:51mad and
13:51plastic on it talk to me about the salt baking I don't often find that a lot of flavor comes
13:58through and if you bring it out and it's undercooked it's raw but equally it can turn to mush very
14:04quickly it's the hard work until on it back a pickle turnips I do pickle an apple next as well
14:12pot on the stove
14:16guys looks like it's about to go over thank you man oh brilliant I've got some little shimeji mushrooms
14:23and I'm just gonna pickle these in like a honey kombu pickle are you getting on John all right everything
14:30going smooth John is focused on a coconut and hazelnut sauce this is a caramelized coconut way
14:43and then I've got a miso made from sourdough and then I'll season that with a vinegar made from
14:49strawberry tops John grew up in the Y Valley and food is something he came to later in life through
14:58my teenage years I played music in bands in Wales originally moved to London thinking I was going
15:04to become an international rock star unfortunately those dreams dissolved so I actually retrained to be
15:12a chef essentially anglo-thai is a concept centered around the two sides of my heritage we draw a lot
15:17of influence from the food of Thailand but we try and cook with a British larder it's a great honor
15:26to be selected to go through and represent Wales last time around I managed to cook all my dishes and
15:32you know we want a Michelin star in three months with this restaurant so I believe I've may have what
15:36it takes to get to the banquet this time see well yeah yeah for my own pillow this time so
15:52I used to
15:52do that oh what's that one oh lost it again so I'm just getting my shiitake mushrooms cooked now so
16:02barbecue them and then it's going to go back into their marinated liquor Corrin starting the celeriac
16:11roses I've let them cool down and dry a little bit so they're pliable right now it's still a question
16:19whether I get it done or not the child off cuts including that turnip for extra seasoning are added
16:26to his broth while Carl has cooked cooled and blended his black garlic and balsamic gel try a bit of
16:34that yeah
16:35good I just get like this lovely sweetness but like kind of like that tartness really comes through at
16:40the end Dan's celeriac broth is also brewing and he's blooming tea leaves to add to it in the last
16:52year he
16:53moved from South Wales to Snowdonia to take on the revamp of a fun restaurant growing up on you I
17:01wanted to be a chef I started off my apprenticeship and then the stars at Claridge's Hotel it blew me
17:07away and it sort of set the tone for where I wanted to go with my career a fun restaurant
17:13is about using
17:15local products got the ice cream please Brent I want my guests to leave happy and to have a memorable
17:21meal
17:23I really want to do the nation proud and I won't go down without a fight and I really push
17:29myself to
17:30every last second service thank you
17:38Dan's mixing up an apple gel that will run through his tea with Lawrence what's that Dan so it's my
17:48salt bake
17:50these look like something out of a compost heap mate they do they're not very pretty but it does the
17:56job
17:59I'll try a bit of this yes it does come across as quite salty okay cut the indents and it's
18:05a glaze
18:05on a barbecue that's a juniper and some more pine maple add some more tea I have to admit I'm
18:13worried
18:14about Dan that's Larry it's all right but it's so salty I also didn't really get any flavors of tea
18:21or
18:21Douglas fir Corrin is tying the final rose petals in place for his celeriac they're then poached in
18:29soy milk to link to under milk wood how's the celeriac yeah yeah it's perfect I'm really happy with it
18:37so with the trim I made this puree as well what else is in that then so there's a little
18:42bit of garlic in
18:42there celeriac and gravita so nutritional yeast it's just like the base of the dish to build the
18:47flavors upon all right Dan's celeriac broth is ready to be given an Arabic spicing and that white
18:56red is being transformed I need to prove that big chefs can be delicate John's adding glitter to his
19:04spice mix Carl's blending his van John sauce and he's also candied his walnuts it's a very boring job
19:13just chopping some nuts Corrin serving his under milk wood starter first his hazelnut furikake seasoning
19:22goes on to a forest floor to tie in with the film all right Corrin you got five minutes to
19:28the pass
19:28mate yes chef if one of you feels confident enough to snip the string off those feeling fly feeling fly
19:37nice don't know that's true but yeah the puree he made from the off cuts is topped with diced shiitakes
19:46you're gonna put some stock slices around the rows of this okay yeah like that kind of thing Corrin
19:53you got three minutes yes chef coming up now that's okay oh wow okay it is spring moonless night in
19:59the
19:59small town starless it served to Richard Burton performing under milk wood the cobble streets
20:06silent and the hunched quarters and rabbits wood limping invisible down to the slow black slow black crow
20:16fishing boat bobbing sea perfect I'll take thank you very much yeah all right
20:31so try the broth first yeah I'll go for the broth first
20:38very soothing and comforting that and the herbs really come through don't they yeah it really do
20:44so the solariac soft enough there's a tiny bite to it but it's not raw at all you get this
20:52natural
20:52earthy sweetness from that solariac and a shiitake is a lovely addition to it I say the only thing for
20:58me is maybe lacks a little bit of acidity yeah is there anything you'd change I was looking to put
21:04some wild rice in into the furikake but there was a bit of a mishap with that so what would
21:09you score
21:09the dish um I think that this is a strong eight I would go seven bit more depth of flavor
21:16in the main
21:17element yeah I'm gonna go with a seven as well I I think it's an eight time for solariac number
21:27two
21:27Dan's finishing his Lawrence of Arabia dish with a glaze of pine maple and more Lapsang tea it's good
21:35job I got my hair he's made an apple gel to attach herbs including bull's blood nasturtium and sorrel
21:45it's mad I've done this dish so many times I've got shakes again all right Dan you got five minutes
21:50yes sir so what's going in there got slurret pureed nice apple vinegar we sat on the bright woven rugs
22:00weary with age and travel more apple high nut well it's poured in there please the aromas of cinnamon
22:09sage and cardamom enticed us as we warmly anticipated our tea it's garnished with pickled turnip and apple
22:19preserved lemon zest and Douglas fir oil all right you want to take chef I'll go with this one
22:43oh oh oh bit of a dribbler battle of the broth mm-hmm that's delicious go me there's the turnip
22:51worked really hard there's a slight pepperyness to it which I like cooking on that celeriac it's a nice
22:59texture in the center I mean it could have probably done with five minutes more just I would like it
23:03to be more tender and do you think the flavors have come through that you wanted yeah it is there
23:08the
23:08tea is subtle on it and the Douglas fir I can taste it could have a little bit longer on
23:12the barbecue is it
23:14meant to have the tea in as well mm-hmm I think it needed to be a bit more more
23:18potent so what would
23:19you score this dish I'd go seven I think little tweaks I could do to reinforcing the flavors I think
23:26a seven it's few little execute so I get the right score what was that I'm gonna go with the
23:33seven as
23:34well I think enhancing that tea flavor yes I'm was thinking seven as well oh look at that that's proper
23:43battle of the mushrooms John's flavoring his maitakes with coconut pulp smoke while Carl's are doused with
23:51miso don't be shy with the glaze yeah all right Carl how you doing smells we've got five minutes to
23:59the
23:59pass yeah we chef dr. Andy Oliver for the Caribbean insane Carl starts plating his sir Anthony Hopkins
24:10silence of the lamb steamed dish with borlotti bean cassoulet surrounded by black garlic balsamic gel how the beans go
24:19yeah beans are good you know they've got a little bit of texture to it this is exactly what I
24:22want
24:25to represent the Chianti mentioned in the film he's serving pomegranate wine okay do you want mushrooms over
24:36yet chef or not yes please chef yeah yeah I know it's brilliant isn't it it's obviously there's a scene
24:50where the prison guards are taking his food to him so kind of you get a prison tray and then
24:55you've got
24:55your seasoning on the side truffle and candy and candy walnuts all right chef which one would you like
24:59to take take this one lovely I quite like the strangeness of all of this yeah it's a step into
25:12Kyle's mind I think a little a little so the head of the woods you happy with the the glaze
25:19you've got
25:19into that they could probably have more of the glaze but I'm happy with the cook on it cooking's
25:25awesome on it that's I really really want to like it and it's just something I can't put my finger
25:29on
25:29it right now what it is that I'm looking for and the beans the bloody beans are there for that
25:35kind
25:35of like creaminess I think with the black garlic and the sauce and kind of like marries all those
25:40flavors together I feel like every time is it Avenger on sauce he's got there I get a little bit
25:46of the
25:46black garlic cutting it off so what would you score this a seven I think like you know with
25:51a couple of tweaks of that miso glaze maybe a slightly bigger amount of in Juan I would give
26:00this a seven I think seven as well the marriage isn't right so I think it has to be a
26:04seven yeah
26:09finally John's celebration of the film pride so it's like the spice blend that I made earlier I've
26:16got a bit of puffed quinoa which I mix with truffles yeah John you've got four minutes yeah chef so
26:22this
26:23is satay sauce British hazelnuts I'm okay at the moment after wild garlic and fermented chili it's the
26:33foamed coconut and hazelnut sauce seasoned with strawberry top vinegar all right John you ready
26:39at the pass now just need one more minute and then just literally covering the whole top with truffles
26:46like this oh heavens I just need to pop these your minute over John yeah yeah just coming up in
26:5830
26:59seconds so they just tossing around the outside it's served to the strains of Billy Bragg so the name
27:13of the dish is LGSM which stands for lesbian and gay support the minors and it is inspired by the
27:18film
27:19pride the idea here is I've got a little spice bucket effects there you go so basically I have a
27:25seasoning
27:26blend which goes over the top just to symbolize the coming together of the two parties which one
27:32would you like to take chef should we just go for the glittered one yeah sure oh you smell that
27:46how
27:47are we for that wow yeah the foam that you made with the strawberry top vinegar what does that do
27:55for the dish it was there to give a bit of acidity to the dish and the hazelnut satay sauce
28:00is that how
28:01you intend it to be yeah I think it's sort of like a rich silky finish that's satay it's really
28:09nice
28:09banging satay isn't it yeah it's outstanding love it I love the way the spice builds on it so you
28:15smoked
28:15the pen of the woods with this coconut pulp I can definitely taste that on the mushroom I think he
28:20could
28:20have done with a lot more of those some easy mushrooms you know that pickle yeah it was lovely
28:25is there anything you'd change I think I need to put the shimeji mushrooms underneath so that there's a
28:30lot more pops of acidity and I feel like it could take a little bit more of the foam sauce
28:35as well what would you
28:37score this I'd like to think it's a strong eight or a nine shortly I think it's a ten I'm
28:43gonna sit
28:44right in the middle of you two and go that's a nine oh how's that doesn't get any easier that
28:53definitely not and you just sort of melt into your shoes don't you I feel like everything was quite
28:59tasty Tommy how do you think these chefs have done there was nothing that was a disaster and I also
29:04think
29:04there was like some actual really strong cinematic moments as well particularly that the pride and the
29:10Hannibal Lecter situation disturbing but would be quite epic mm-hmm I would almost say that all of those
29:18dishes could be banquet dishes a very good start chefs we both felt there was some genuine emotional
29:35connections to the stories that you were trying to tell us as well as some rather good cooking all right
29:41Corinne for your dish to begin at the beginning I felt like it did look like the opening scene with
29:48the moon peeking through the forests the poach of the sluriac was integral to the dish had a good mouth
29:54feel it was soft but it was pliable so you could actually create the presentation that you wanted as
29:58well the sluriac broth it was warm and comforting maybe a little bit of vinegar or something in that
30:04broth just brings to acidity I think would help balance the whole dish you talked about a puffed rice
30:08component that was missing I think if you brought that in that would have added a bit more crunch
30:13which the dish needed thank you all right Dan for your dish bed one tea with Lawrence I like the
30:22carpet
30:22as a mat and the traveling case the tea itself I enjoyed the taste it was very earthy the turnip
30:28brought some sort of pepperiness I think the pickled turnip and apple I did some real good freshness and
30:33acidity my issue with the dish though was the celeriac itself the flavor of tea and Douglas fir that
30:40didn't really come through but also I think the slow it was a bit undercooked a bit too much bite
30:44but I think if you sort the celeriac out you've got a really good dish all right Carl for your
30:52dish
30:52liver-free lector it was a really bold take on the brief I'm kind of glad that you did it
30:58with the
30:58plant-based course and you really pulled it off the blotty beans they're a little bit of bite but
31:04they weren't chalky and I think the van John sauce brought some complexity to the beans I do agree with
31:10you though I think you could get more glaze into the base of those mushrooms I thought the balsamic and
31:15black garlic gel had a great flavor perhaps a little bit less of it on the plate would help to
31:20balance the dish
31:23John for your dish LGSM I think the symbolism of two worlds colliding was really clever the
31:30maitake I'd like a little bit more smoke from the barbecue actually the hazelnut satay sauce that was
31:36rich it was creamy it was super delicious the pickled shimeji's they work really well but as you say you
31:43need them layered throughout so you get a mouthful of everything every time you eat the dish the aerated
31:49coconut milk with the strawberry top vinegar I think the foam didn't really hold I think if you
31:54look at layering with a little bit more refinement it could be a great dish so to the scores Corrin
32:07I'm giving you an eight Corrin when you told us we were gonna make a rose out the celeriac I
32:16was a
32:17bit worried I got kind of 80s hotel freak out happened but I really really enjoyed it thank you done
32:26I'm scoring you a seven it was a shame not to be able to read some of those wonderful things
32:33that
32:33you put into your dish it just needs a little push up the hill Carl I'm scoring you an eight
32:44I was
32:46searching for a bit of a herbaceous note just to lift it but it's a great dish John I'm scoring
32:54you
32:56an eight love this dish John the heat there was a kind of slow burn that happened well done well
33:04done guys it's a really good start I'm very excited to try your fish courses good luck everyone thank
33:09you hello guys I'm catching up to do I think an eight is a good score but for fish course
33:21I'm really
33:22trying to look for like nines and tens three eights now and a seven you know anything can happen in
33:27this
33:27next course I can't lie I'm disappointed but I don't mind being behind the pack and chasing
33:36just one point in it the chef with the lowest score after the fish will be eliminated anyone
33:44could go home gotta keep it really sharp and execute everything perfectly Carl starting his
33:51dish with a wakame seaweed bao bun a bao bun is a lot wetter than normal doughs so you can
33:59stretch it
34:00without it splitting he's taking inspiration from a film where the famous Rembrandt Bathsheba at her
34:07bath is stolen Tyler my dish is Bathsheba's bass and the inspiration of this is Catherine Zeta-Jones in
34:17the film entrapment that's been Zeta-Jones who is well exactly exactly so I'm doing a cured sea bass I'm
34:25gonna roll it in some nori and then almost like make a mosaic oh right out of it and there's
34:30gonna
34:31be a lot of like Asian flavors why because the film was primarily based in Kuala Lumpur so you've
34:37got some Uzu some ponzu you've got wasabi that's quite a sort of Japanese flavors I think being able
34:44to understand the balance of the flavors together I said you know it can take a dish to another level
34:49I
34:49do so crab on the barbecue I'm just basically letting it steam in its own shell that's quite
34:58cool I've never seen that before how long does that take mate berries like 20 minutes I'm gonna
35:03probe it to 65 okay bad so the title of the dish is fair dad any it means cauldron of
35:10rebirth in Welsh
35:11it was a Welsh mythological novels that inspired a Disney movie called the black cauldron there's lots
35:17of references to water magic in this movie so I've just kind of gone down that that theme so I'm
35:23preparing a crab brown meat is being made into a set savory custard and one of the main characters in
35:30the movie loves eating apples so on top of that I've got a apple and elderflower vinegar jelly and
35:36then on top of that I'm gonna have a picked white crab salad with coconut cream dressing so is this
35:41a
35:41a cold dish then it is a cold dish correct Dan's filleting and brining a Dover soul for a dish
35:50remembering the funeral scene of everyone's favorite house elf the name of my dish is Ode to Dobby oh I
35:58love Dobby who doesn't love Dobby the inspiration with this is his final scene the Harry Potter definitely
36:04Hallows is in fresh that's quite sad freshwater West Pembrokes the beach so I'm trying to bring back a
36:11loving memory of Dobby with a good meal that you have on the on the beach and for me that's
36:16barbecue
36:17and shellfish we've got a stuffed over soul with a scallop mousse and barbecue baby German capers all
36:24finished off with a scallop dashy sauce so is the scallop mousse can be sandwiched in the middle of
36:28first all okay so the title is the secret garden some of it was filmed in the botanical gardens in
36:42Conway so yes I don't want to give too much away because it's a secret right I see that chat
36:47yeah
36:48exactly yeah see you later but can you tell me the ingredients yeah I can show you the ingredients
36:52definitely there's some trout I'm a three different ways serve raw in two different components and the
36:57third one is really gently cooked 40 degrees in some clarified butter we've got poppy sea crusade
37:03we've got some people see vegetables two different champagne sauces got elderflower
37:07ketchup we've got a broccoli puree it sounds like you've got a lot of work to do to be honest
37:11plenty
37:12on like John Corrin is doing a savory custard his is a warm chow and mushy just gonna blend the
37:24eggs
37:24into it and then it needs time to rest before I cook them John set custard is a cold bavoir
37:33brown crab
37:34coriander root garlic fish sauce coconut cream I'm just gonna blitz all that up with some gelatin now I
37:42always feel a bit funny about savory things set with gelatin they can be delicious it can also be a
37:48bit weird
37:51Dan's using an ember to make charcoal oil he's also starting the mousse to go in his Dover sole by
37:58blitzing scallops with bronze fennel and lemon zest so we're steaming the fish but the last thing you
38:03want is rubbery overcooked scallop mousse by the time that the fish is cooked I'm just gonna start my scallop
38:11sauce now so it's a white wine fennel base oh spicy I just want to come as close to that
38:20bone as possible
38:22Carl's filleting his sea bass so he's curing the fish then he's covering it in nori and then basically rolling
38:29it into almost like a terrine yes it'd be substantial enough though because this is not a tasting menu this
38:34is like a banquet isn't it
38:36I love child it's one of my favorite fish can take some aging to improve the texture and flavor his
38:44trout has gone through a 10-day flash freezing and aging process he needs to get curing it's gonna take
38:50about 45 minutes cure he's actually water buffing the trail I'll be in butter but it's all very low
38:57temperature so you don't get any sort of texture there so I hope he's gonna find some texture somewhere
39:02else in the dish plonk I'm now moving on to my broccoli puree
39:10Corinne runs a bijou restaurant Gwen in Macuntleth West Wales so I never really planned to be a chef
39:18at the beginning when I got to 16 I had no other plans except for football when that didn't work
39:23out
39:23I fell into cooking I've not looked back since so the vibe here at Gwen really laid back we want
39:29to
39:29feel comfortable but looked after so just the eight seats that you see here it's like you're coming
39:35to our home to experience something really special I think there's definitely an advantage to knowing
39:40the environment of being on great British menu and knowing the kitchen but at the end of the day we're
39:45all chefs and we all cook our food so I think if you're accepted to be on the show then
39:50you've got
39:50the potential to go to the banquet Corinne is the quietest I've ever seen him as he makes an elderflower
40:02ketchup and once again John's doing something similar so another element I've got an elderflower and apple
40:09vinegar jelly it's added to the crab custard bavoie carl sea bass is coated in ground nori seaweed it will
40:23be going in the freezer so I can get it nice and solid not every dish has to be cooked
40:28up cook it's
40:30all about the flavor at the end of the day oh wait it's a bun off Dan's making milk buns
40:41stuffed with
40:42crab meat but super delicate and if I don't prove them up enough or prove them too far they'll blow
40:48out
40:49bear mind a rounder Carl grew up in Cardiff and after years working in Michelin starred restaurants
40:59he returned to South Wales to set up a private dining company being a chef was not always the
41:07plan I was very much into sport I used to compete in gymnastics for South Wales I had a nasty
41:12accident
41:12when I was younger and it kind of just shook me completely and then I didn't know what I wanted
41:17to
41:17do and I just fell into it one day I was working as a waiter in a local hotel helped
41:22out in the
41:22kitchen and then really enjoyed it did a couple more shifts ever since being in the kitchens I'm
41:30over the moon to represent Wales you know to be asked to be on the show it's been something that
41:33I've wanted for a long time I want to push myself as much as I possibly can and ultimately make
41:38my three
41:39little boys very very proud for his entrapment dish he's making an avocado and wasabi puree I'm blending
41:54my broccoli puree and I'm gonna start getting my crisards set so making a little batter here John's using
42:02Thai pink limestone water to get a crispy finish on some coconut ash crackers I only need four but
42:09probably drop one on the floor won't I how's it going John yeah good what's this this is a dressing
42:16that I've made it's a coconut cream some recruit lime zest coriander root garlic a little bit of chili nice
42:22like uplifting flavors in there it's one of the hottest things I've ever put in my mouth and kept a
42:29straight face that was absolute fire oh there's been an elderflower and ketchup explosion complete
42:39catastrophe do I it's all exploded I got enough still theory Corinne chops the trout belly and bottom
42:52loin and portions the top loin I've rolled it I'm getting a gently cook it in clarified butter to 40
43:00degrees
43:03what's that for Corinne it's still a secret it's filled my trout dish oh yeah no champagne and brown
43:11butter savvy on like savvy on yeah I hate surprises he's got a steamer pot on it's got crew stars
43:19making I
43:20don't know what he's up to I just hope he does Dan's scallop mousse is sandwiched between his Dover soul
43:29he's a big
43:31boy right what have you got for me to try oh chef got a soft dashi sauce so what's in
43:40this sauce so
43:41are fennel fennel fennel seeds whilst white wine garlic shallot cream and then the scallop dashi
43:50tasting is coming up fast Corinne's chow and mushy is steamed John's on with the crab meat does the job
43:58and Carl's created a sea bass mosaic all right Carl three minutes yeah we
44:08the sea bass is left to marinate in the yuzu ponzu dressing you just like plating the avocado and
44:17wasabi puree then the yuzu gel do you want me to do anything yeah one cucumber in between and then
44:25a
44:26personally just on top of the avocados like that two minutes to the past now yeah we chef so you're
44:33gonna
44:33make it yeah two minutes I'll be on the pass forages go in where on the plate between the gaps
44:39like every
44:40other one if you could fried seaweed tops the steamed buns and it's all finished with more using ponzu
44:48dressing and served on a laser background to link to a scene from the film so Bathsheba's bass inspiration
44:57behind it is Catherine Zeta Jones in entrapment and this was the first scene of the film where she
45:02was stealing the Rembrandt painting all right Carl well done all right Jeff would you like to choose
45:07one sir yeah we'll go with this one all right you think the story's told on the plate so on
45:23the
45:23the tube itself there's a little bit more information about it let's try it the sea bass are you happy
45:31with
45:32the cure on that yeah I think so the dressing I've allowed to soak into it so it almost gave
45:37it an
45:38extra cure love the favours on it I'm real big fan of curing bass cured fish for a banquet like
45:45this
45:45do you think that's the right way to go I think so especially before a heavy main course it's quite
45:51small a bit tasty menu I think yeah I think it's delicious with that avocado pure aging that's the
45:57right level of heat for the wasabi maybe it could have been slightly a little bit higher and the idea
46:03with this little burn is to dip up that sauce yeah I think the little steamed bun is exactly the
46:10right
46:10texture for me it's a lovely texture so what would you score this dish an eight damn hey I'll go
46:18for
46:18nine I think it eats really well I think I'll go for eight as well there's nothing wrong with the
46:22dishes size time for John's black cauldron dish the fiery dressing is added to the white crab along with
46:34pickled apple see you happen John at the moment I'm in control good on top of the bravoire jelly and
46:42crab is seaweed and long pepper infused caviar you're four minutes the past now yes chef there's a magical
46:51sword that features prominently in the film as well oh god thanks it's a bit of a fiddly job here
47:01you
47:01just want to get in the crevices like that just want a nice amount all the way around yeah exactly
47:06as Carl concentrates on the seaweed and crab emulsion John adds an apple cider vinegar gel and Dan is on
47:14a listen flowers so guys these pop into the cauldrons which one would you like to take
47:40wow it's a bit more smoky mystic-y stuff actually so this is like my biscuit to dunk in sort
47:48of thing
47:48yeah I think the bavoire everything there is quite soft so I needed some sort of texture on the dish
47:56delicious I could do with a bit more of like a base to it texturally texturally yeah because it's a
48:02bit soft the bavoire are you happy with the set on it it's silky you have like enough firmness in
48:09it that it's not sinking away
48:11the crab lovely and moist really interesting way of cooking it lovely dish really well balanced a lot
48:17of spice there it's too much for it for me doing a cold set dish yeah do you think that's
48:22the right
48:23thing to do for a banquet I feel like it's a fairly safe option because I can get everything set
48:29in the
48:29fridge what's your score technically it's really clever nine Kyle I'm gonna go an eight I'll go eight
48:36so what would you score this dish I'll go for a nine
48:44Dan's Dover sole and scallop mousse gets a final steam
48:51Dan how are your buns they're pretty good what's inside of them brown white crab meat and I'm just
48:56brushing on brown crab butter
49:02sautéed baby gem and capers are dressed in charcoal oil
49:10all right then Dan's five minutes to go yes chef
49:15happy yeah they're annoyed they split open a touch
49:21lemon gel supports grapes potato airbag and salty fingers where did you get your sea herbs from chef
49:28all forage down from Barmouth Beach you shouldn't have told me that if I see you that you'd be chasing
49:33me down the
49:33beach two minutes the past down yes sir all your buns do look nice the scallop dashi sauce is
49:44aerated and the dish is seasoned with seaweed powder
49:55so this is ode to Dobby which one would you like to take go with this one yeah pleasure
50:11I think it looks nice let's see what it tastes like please fish itself is the cook on it what
50:18you're looking for peace I tested sort of seemed like it was there this one's maybe a little bit under
50:23the fish and the mousse it's like nice texture and the scallop mousse
50:30yeah I could have let taken a little bit softer that's gone a bit firm how have you cooked this
50:34gem
50:35lettuce son gem is just pan fried using the charcoal oil there's some really good flavors going on there
50:40but the charcoal's taken over so it's very predominant yeah does the bun come out how you intended yeah I
50:47think it can touch more proving time on it the bun it's got a nice flavor to it the sauce
50:52is lovely I
50:53think what would you score this dish because the fish I'll go six I think seven yeah I was gonna
51:01say
51:02seven as well I'm gonna have to go six I think one last check on the steam of the chow
51:11and mushy and
51:12it's time to plate the secret garden how was that fish just wasn't wasn't right my fish was almost
51:20perfectly yeah my fish was good pick the wrong one then yeah corin's cured trout belly has been mixed with
51:27broccoli stems on top like this yeah and then nasturtium you literally just want one broccoli
51:39puree pickled onions and the cured trout are added to the chow and mushy see that's on top I got
51:47it
51:50the water bath trout is drizzled with the elderflower ketchup and finished with flowers from his garden so
51:57Corrin you got nine minutes chef could I come up early please do you absolutely can go very much
52:02the aerated Savoy on sauce and the champagne sauce complete the dish
52:14secrets out yeah oh the secret garden that's a lot of work Corrin yeah yeah yeah you're telling me
52:27which one would you like to take this one
52:41first you have to eat the obviously crystal on top that will unveil the keyhole
52:51delicious crunchy I like this secret garden secret trout yeah so we got the chow mushy I think
53:02that's perfect that's really soft mouth feel still got body to it and a little tartar we have here as
53:07well lovely and fatty and you've got the salt coming through there where it's been cured
53:12that chow mashy set right oh that's banging okay so the trout loin you've poached us in butter yeah
53:19that's lovely and moist flaking away just like melts in your mouth that's sabion is really rich but
53:25quite delicate is there anything you'd change about this if I was super super critical maybe a little
53:31bit more of pickled vegetables on it so what would you score it I think it's ten I'm just gonna
53:37go ten I'm
53:38gonna go ten yeah made you nervous definitely so where do we stand at the end of the fish course
53:48Tommy
53:48I think two chefs in particular I thought their dishes were really phenomenal the other two floors
53:54yeah I had issues with a couple of the dishes you guys are awesome honestly I feel it's felt like
54:01cooking with friends you know wow it's a lot of bromance going on yeah yeah exactly exactly so we'll
54:06just go home what I would say is that all four chefs have had really good nods to the brief
54:13over the two
54:13courses you know there'll be one chef who's very disappointed Carl Corrin and John are currently on
54:22eight with Dan on seven chefs I've loved your storytelling there have been some really strong
54:33standout moments okay I'm gonna start with you Carl for your dish Bathsheba's bass the presentation
54:40referencing the lasers and the postal tube in particular I thought were reminiscent of the film
54:45before that was clever you mentioned the film was partially set in Kuala Lumpur but your dish did feel
54:50quite Japanese the sea bass was well cured it had a really good texture the avocado and wasabi puree was
54:57beautifully smooth I felt like a little bit more wasabi would have been good in there I think most of
55:02the
55:02elements really were quite well executed but I just like to feel a bit more depth John your dish fair
55:11the
55:12Danny I understood straight away the film was about a black cauldron but I thought a bit more theatrics
55:16on the past would have been good I don't think a cold set dish will have mass appeal however the
55:22bavoile was delicious so I think you won me round with that the dressing it was on the spicy side
55:28I'd say
55:29but I did really like it the coconut ash cracker was crispy and super tasty and the toasted seaweed
55:35emulsion was delicious thank you chef Dan for your dish an ode to Dobby I understood the story and it
55:44was a very sweet take on Dobby's final rest in place I think the sauce was delicious the crab inside
55:52the
55:52milk bun was quite wet and that made the milk bun quite stodgy and almost sort of dumpling like but
55:57I
55:57really quite enjoyed that I think you know the fish wasn't cooked quite right and the scallop mousse was
56:04just too firm but for me the charcoal oil really overpowered the rest of the dish okay Corinne for
56:13your dish the secret garden I really liked the playful take away the croustard and then use the
56:20key to unlock into secret garden the croustard I felt the trout belly lacked a little bit of season
56:25a little bit of flavor I'd like that to be dressed up a bit more the charm mushy great texture
56:30and it
56:30was packed full of flavor I kind of agree with you maybe a few more pickled vegetables would have
56:35been nice on there I'm not always a fan of a water bath piece of trout but the process that
56:39you did
56:39meant the flavor and texture was just perfect so to the scores John I'm going to give you a score
56:54of nine with that dish I think this potential for more drama at the past you've got room for theatre
57:01sure Corinne giving you a score of nine I felt like I was eight years old it just drew you
57:14straight in
57:16okay Dan I'm giving you six and Carl I'm scoring you
57:31a seven and that means on 13 points unfortunately Dan you're going to be leaving us I know you've had
57:39the odd
57:39hiccup but your talent and your gift for storytelling are really really clear yeah absolutely I think some
57:45of the things you try to achieve were really good this week I hope to see you again in the
57:49competition
57:50thank you well done you three we'll see you tomorrow thank you thank you then chef follow just mate not
57:55so much real pleasure man I really enjoyed it I'm disappointed by up against a really strong chefs my eye
58:04is
58:05definitely still on the price I just got to make sure that I absolutely nail every single element and
58:11out cook these two no room for error yeah exactly bye mate you're up next let's try my dish and
58:22then
58:22decide if it's good enough or not if it's not let's go home yeah I'm just gonna run out the
58:28door I reckon
58:54do you
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