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00:01it's round two for wales yesterday we said goodbye to dan who was the lowest scorer after
00:08the first three courses fish just wasn't right the remaining three are now cooking mains and
00:15desserts none of them started out as chefs john wanted to be a rock star the final countdown
00:22corin planned to be a footballer the proof's in the pudding and carl hoped to make it as a gymnast
00:28minor hiccup minor once again one of them will be eliminated after this round
00:46john and corin are tied on 17 points and carl is just behind on 15 points will they make movie
00:53magic
00:54today with mains and desserts i do hope so good luck guys good luck good luck guys let's do it
01:01their veteran chef who will decide who goes and who stays is multiple banquet winner and double
01:07michelin star holder tommy banks there's been some great cooking this week i've given out eights i've
01:13given out some nines to get a 10 the food has to be absolutely perfect along with the great storytelling
01:22their main courses must again be inspired by the great british film industry and linked to wales
01:35good morning morning good morning so the inspiration is ringano naione she's a zambian welsh director her
01:42most recent film is on becoming a guinea fel she won best director at can for that wow so i'm
01:47using guinea
01:47found this dish we've got the thigh that's comfy and barbecued with drumstick that's fried in a dredge
01:54that's going to be dressed in the piri piri jalapeno sauce the breast is going to be gently cooked in
01:58brown butter at 65 degrees then hit hard on the barbecue it can be glazed in this zambian welsh
02:04honey what zambian welsh honey a zambian recipe it's a medicinal honey so it's quite like molasses exactly
02:10exactly what's over here for uh so this is my steamed fried buns it's just going to be served on
02:15the side so they're proving now like a bowel bun yeah it's almost like a bowel bun that's then
02:19going to get fried at a really high temperature afterwards so it's light and crispy can't wait to
02:23see it chef thank you very much to go with it he's making courgettes and celeriac so i'm going to
02:30start
02:30with cooking my celeriac fondance they'll take some time so i'm going to get caramelization on them first
02:34then just let them slowly tick over in stock so the title of the dish is lights up and the
02:40inspiration
02:41is the film human traffic the film is set in cardiff it follows the story of a group of friends
02:46living
02:46for the weekend it was a bit of a coming-of-age film for me so there's an infamous street
02:51in cardiff
02:51called chippy lane affectionately so i've taken inspiration from that and i'm going to create an
02:57elevated kebab offering wow okay well who doesn't like a kebab i've got some lovely salt marsh
03:03gala peninsula hoggett with the rack i'm gonna pan fry and then smoke it over the barbecue with
03:10all the trim i'm mincing that down and i'm making sort of like an emulsified sausage and that's
03:15almost got the texture of a donna kebab if i get the texture right interesting wrap that in a flatbread
03:22and then i think you can't have a kebab without a good pickled chili right so i've got these and
03:27they're called chili dropping fruit pods what do you reckon carl i grew up in cardiff i'm from cardiff
03:31so you know chippy lane i know chippy lane i can't wait to see what he does
03:44my title is no one hunts like gaston the inspiration behind the dish is luke evans who's a welsh actor
03:51and his role in beauty and the beast is the great gaston so the dish itself i'm going to be
03:56serving in
03:56two parts the first part is gaston's love and almost obsession for bell so you're going to have
04:02a beautiful loin of venison you're going to have a pickled beetroot rose a beetroot puree the great
04:08gaston itself is going to be the show-stopping like beast so we've got this beautiful large venison leg
04:15which i'm going to be slow cooking in the oven and then going to be glazing it up with a
04:19nice venison sauce
04:20and then that's going to be served with a venison fat gnocchi i am really interested in time into this
04:25though because that's a big old chunk of meat to cook isn't it yeah it definitely is i think it
04:30sounds
04:30delicious i think we've moved from saturday at sunday lunch yes i really need to get this in the oven
04:40straight away there really is a gnarly piece of meat which i totally get because it's the beast side of
04:47beauty and the beast but it absolutely needs to be cooked perfectly so it's refined in terms of its
04:53flavor good luck john's mincing hoggett meat and streaky bacon for his donna kebab sausage
05:05so getting my birds ready to go in the water bar so some brown butter
05:09corin's dish ring garnet naoni's guinea fowl he said he's going to cook it gently and then hammer it on
05:15the
05:15barbecue you've got to be super careful with that second cook it just totally dry out
05:21i'm just working some lean meat trying to make like a gluey consistency then after that i'm going to add
05:26the fat into it and emulsify it in so you get like a spongy super juicy sausage hopefully he's obviously
05:32got this flat bread with this sort of sausage that he's making the two very technical things
05:36but then that rack of hoggett it'll be disgusting if it's rare obviously if you overcook it it dries out
05:42to get my beetroot puree on carl's also started his venison sauce and is preparing a pickling liquor
05:50with red wine vinegar juniper berries and peppercorns just get these lightly toasted off to release those
06:05aromas carl runs a high-end catering business and likes to use local suppliers to source his ingredients
06:11when i heard the brief my brain started taking straight away i do like an action film a superhero
06:17film anything that is high-paced i'm all over i think i've definitely got what it takes stress-wise
06:25it takes a lot to get me flustered when i go a little bit quiet i go into a zone
06:30where that's me
06:31manifesting all of that pressure and stress into more precision to get things done quicker
06:39to be able to cook at a banquet it would be amazing
06:50yeah i've got a couple of points to to make up i really do think that this dish can do
06:54that
06:54obviously i need to get a 10 i need these guys to get an eight
07:01for his post clubbing takeaway john's working on his kebab sauces
07:06this is going to be the jungle curry sauce cook it out the curry paste seasoning it with sugar honey
07:11a sour
07:13southeast asian plum called garcenia that gives like a little bit of tartness in the background
07:18he's also got a caramel on for his fermented chili sauce and is blitzing a green chili coriander and
07:25coconut cream sauce i'm just checking how the proofs coming along on the steamed buns
07:30it's going to be touch and go with that one touch and go okay courgettes john's also using the curry
07:39paste and the same 15 spice mix he used in his starter to flavor his minced hogget there's like
07:45a traditional sausage in thailand called saiyua it's like a red curry sausage so china like take
07:50inspiration from that just a bit of fish sauce
08:00that's what i'm looking for tastes good john hello chef i'll try something yeah so this is going to be
08:07the
08:07jungle curry sauce i've basically made three sources that symbolize the personalities of three of the
08:12main characters from the film and they're going to be in little squeezy bottles wow okay
08:18the balance of the dish will be the most important thing i've just tried his jungle curry sauce you
08:23dunk chips in that all day long i just hope you can bring it all together in time because the
08:28man's
08:28working hard
08:31okay
08:31john's sausage goes into steam carl's preparing venison fat gnocchi and corrin's starting to
08:38barbecue his confit thighs well you should be enough i reckon one two three three three three four let's do
08:46four
08:51so this is my yeast it's lyric here
08:56this is my jalapeno puri puri
09:03carl's preparing the meat for the beauty part of his dish which will be started in the water
09:07bath just rolling my venison loin i'm going to pop some of this rendered venison fat that i've
09:14made with the slow roast in the bones dude i'm just gonna put these here to prove it's a bit
09:20cold
09:20over there i could only be here for like yeah i'm not using that side anyway cheers man what did
09:28you
09:28want it on corin 100 degrees please steam yeah we thank you very much corin's having a dry run on
09:35his guinea fowl drumsticks just testing out the thickness so we're gonna try again almost like
09:42kfc you know you've got to get the right ratios of flour and the right ratios of batter
09:51corin how's it going yeah very well chef all on control those steam buns are worrying me a bit
09:55but apart from that why are they worrying you just want to push them as far as i can put
09:58on the proof
09:59yeah he went down to about half an hour in areas exactly good luck i'll see you thank you very
10:03much
10:04see you at the pass
10:10carl's venison fat gnocchi is being poached
10:16how you doing chef how's it going yeah really good your venison is in the oven roasting away yeah you
10:21got your sauce ready yeah so this is just the bones from the the saddle also made of venison stock
10:26as well just getting that reduced down see you up there he's made a really nice venison juke it's
10:34rich taste of venison there's a bit of wine in there but he's going to get that venison leg cooked
10:39absolutely perfectly
10:43corin's deep frying his drumsticks which i'm hoping are going to be more gbm than kfc
10:50buns buns buns buns don't open it please thank you
10:52his steamed buns must finish in the cooling oven to prevent them collapsing
10:58carl's got carrots simmering in carrot juice and star anise
11:02come on and he's making a beauty and the beast rose
11:14which he cooks in his pickling liquor
11:19car and you mind if i grab some coal go for it chef
11:24john's grilling flatbreads while starting to cook his hogget rack
11:32corin's serving first the guinea fowl drumsticks are doused in piri sauce
11:42all right corin you've got eight minutes it's going to be a push
11:46what's that one corin this is the uh yeasted celeriac puree yeah
11:50oh he adds courgette puree and sprinkles of toasted sunflower seeds next it's celeriac
11:59fondant and barbecued and pickled courgette
12:03can i put you two to work oh and their placemats these ones nice thank you okay darling he's had
12:10skewers specially made for the drumsticks stab him in corin that guinea fowl looks wicked
12:16happy with the cook yeah just gonna flash it again want it just just cooked you know
12:22so he's always took them off the bone and they're a little bit pink is that heat enough
12:26i remember his pigeon last year was a bit blue for me yeah we don't want blue guinea
12:31fowl no you want the nasturtions on yeah yeah let's go for it all the nicest flowers just
12:37along there like so the guinea fowl confit thighs are next two minutes now corin yes chef coming
12:43up in one the breast is glazed with the welsh zambian honey the ponzu beurblanc sauce is finished
12:52with a glug of citrusy yuzu sake go these are cool solid job yeah that's guinea fowl feathers
13:03oh yeah didn't mean to make them look like darts so much but they did what i make good luck
13:09chef
13:19thank you smells incredible that piney magnificent are you happy of having this come up yeah i'm
13:26really happy the steamed buns made it i thought there wasn't gonna at one point so yeah i'm very
13:30happy let's look at the guinea fowl itself i do think everything is cooked to perfection
13:37but like the croissant on the breast was perfect the rendering of the fat are you happy with that
13:43i could have done a bit more on the trimming if i'm honest i think i probably took my half
13:46the ball
13:46for a slight second but i'm happy with the cooking of the fat we've got the thigh i think it's
13:52got a
13:52nice smoke going for it but it's also got a nice sweetness you've got the drumsticks got a nice
13:58little bit of heat from the piri piri if i had to nitpick maybe the celeriac puree is a little
14:05bit on
14:05the top end of seasoning for me it's quite salty isn't it what do you think about this bread the
14:09bow a deep fried bread what's not to love so what would you score this i'm happy with every component
14:14on the plate and i think the dish in the whole is a 10. good strong dish i would kick
14:19it out of bed
14:20you know what i'm saying i'm gonna give him a nine knowing chef tommy he'll pick up on the small
14:26things that is a solid nine
14:33hello chef how was that you okay how was it yeah i wouldn't have made that up without you
14:38two thank you very much oh wait you're very welcome how are you still getting on you looking good yeah
14:43looking good last bit of bobs legs still in the oven john's deep frying lamb sweetbreads
14:49a gland from the neck of the sheep curry mate yes am i watching these for me of course five
14:56minutes
14:56now john yes chef he's putting the miles in isn't he sweetbreads maybe they got the wrong ones and it's
15:04the testicles flatbreads are slathered with curry sauce ready for the hoggett sausage it's not an easy
15:13thing to get right no if you get too hot i imagine they will split out right it might be
15:18a bit grainy
15:19in texture two minutes john yes chef oh we got paper the hoggett chops get a final flash
15:31it's like a ceramic kebab box that's so cool he adds the honey pickled chili dropping fruit pods
15:39little pile of salad here please the slaw is made using british ingredients like cabbage and carrot
15:44but the dressing is thai influenced
15:51all right time's up john yep one more minute please chef
15:57the three sauces are bottled up takeaway style
16:02and the dish is served to the tunes of welsh dj sasha
16:13yes john thank you so the dish is called lights up
16:19the inspiration is human traffic a personal inspiration for me like after going out
16:24clubbing in cardiff heading to chippy lane and getting an amazing kebab to end the night
16:30good luck chef thank you
16:42okay so let's talk about sauces then coop he is a big fan of jungle music so i thought i'd
16:48make a
16:48jungler's massive curry sauce jip is like the leader of the gang the cool guy so i thought i'd make
16:53a
16:53bit more of a cooling sauce here yeah and lulu she's sort of like the sassy one i thought like
16:57a
16:57fermented chili and cherry hot sauce really summarized her character oh wow oh my god that is delicious
17:08so the actual kebab meat itself are you happy with the texture yeah i'm happy the flavors that are
17:15coming through that kebab meat is that exactly how are you intended i think so it's like super fragrant
17:19it's got a nice heat to it as well reminds me of a sort of elegant donna kebab
17:25the cuisson on that rack is beautiful the cook on the flatbread yeah
17:31yeah if i had one criticism it would be the sweet bread i wish was brined misses a bit of
17:37flavor
17:37inside of it can i eat that in a wanna is that i'd maybe go go with a half chef
17:43a half right okay oh wow
17:45it's like a pepper it's turkey there's a lot of spice in there and you need the slaws to cool
17:52you
17:52down is there anything you'd change about the way you've executed this yeah disappointed with the
17:58sweetbreads there on the chewy side maybe like one degree further on the on the rack and so what would
18:03you score it i'd love a nine but it's probably an eight i really want to give it a ten
18:10but little bits
18:12just a nine it's a nine nine point five
18:18do you need anything yeah man i got loads to do okay i'm ready welcome back chef you need to
18:25open
18:25a kebab shop chef corin's barbecuing hispy cabbage to go with carl's beast of a venison leg
18:33you're looking for that kind of color a bit more a tiny bit more yeah
18:38the leg is glazed with venison sauce look at that
18:45just going to uh glaze these roses just with a little bit of beetroot puree
18:51thyme leaves are added while the water bath venison loin is prepped for a final cook
18:58all right you've got five minutes yeah we i'm just going to cook this knocky off quickly are you
19:03going to be up in five i'll be up in five yeah oh he's just in a lot you know
19:07then you think that
19:09should be cooked if it's up in five minutes i think at this point it's better to ask for what
19:15you need
19:17carl want to call it two extra yeah please
19:24the beetroot rose is covered with the beauty in the beast red rose cloche
19:32right i'll take this leg
19:38say this real quick it's up hispy cabbage is added if you could fill up the sauce jugs three quarters
19:44yeah and then we're just going to go right in front with the uh the carrots and the knocky please
19:56straight out of the pan we're due to pass now the loin is finished with long pepper
20:01he's now three minutes late if he goes over five minutes the veteran must reflect it in the score
20:12goodness me wow look at that brave boy well done the inspiration behind the dish is welsh actor luke
20:22evans in his role as gaston in beauty and the beast exhausted yeah yeah sauce yeah
20:40no one hunts like gaston i think the point is driven home yeah so the venison line you cooked
20:46that quite last minute is that how you want it to be i ran out of time i would have
20:50liked it to be
20:50maybe rested a little bit longer so it didn't really seep all over the plate
20:54and your venison sauce that got a good flavor for you happy with it
21:00there's sauces rich legs nice bit of cooking on that in the middle obviously it's a nice cook but on
21:07that exterior it's maybe just a bit tough overall i'm happy with the cook the center part maybe slightly
21:14a little bit under and the beetroot rose i wanted to have a little bit of texture left in it
21:22i do like the gnocchi it's got a really like nice flavor of the venison fat running through it
21:28so what would you score it i need to make sure i beat those guys um i give it a
21:33nine
21:35eight an eight i'm gonna go with a solid eight as well
21:42you wanted epic movie making magic that venison leg how epic was that
21:49it's incredible and then on the other end of the spectrum you've got ceramic kebab um carton and
21:55then a smoking guinea fowl like brilliant yeah i also love it when they leave nothing out there
22:00as well yeah like i think all three of them are actually exhausted yeah i felt like that when i
22:06came
22:06out of the room it's a bit brutal having to taste it in front of them as well yeah i
22:10mean what do you
22:11think about that and two minutes ago i thought it was amazing now i'm not too sure about it as
22:15well
22:16when you're doing this many ingredients and trying to get them all up at the same time
22:21all perfect there's one or two missteps challenging scoring yeah very challenging scoring
22:36well chefs movie making magic galore all of you brought great spectacle with your dishes thank you
22:44very much i'm going to start with you corin for your dish rungana naoni's guinea fowl it was very
22:51cinematic i love the tablecloth and the smoking guinea fowl was just quite epic starting with the
22:58breast it was slightly pink how guinea fowl should be i think it was really moist for that but i
23:03think
23:03the skin could have probably been a little bit crispier i wondered if you could maybe use a planter
23:08or a pan just to try and get that a little bit more rendered the thigh was tasty it was
23:13beautifully
23:13seasoned throughout it was nice and moist in the middle the drumstick it was super crispy really juicy
23:20and the piripiri sauce was really fragrant and i could eat like 10 of them well 20 of them i
23:27could
23:27have 20 of them thank you and i really enjoyed the crispy bun i agree with you the whole dish
23:32is a party
23:33in your mouth i think it's almost perfection thank you john for your dish lights up you really set the
23:42scene of chippy lane in cardiff i think the kebab meat was a really clever technique and i think the
23:48texture was was really really good it was reminiscent of a donna kebab like in a really
23:53good way the three sauces the fermented chili and sour cherry sauce bottle that and sell it the jungle
24:00curry sauce that is like the best kebab curry sauce you're gonna get and the green coriander sauce that
24:06was really fresh i think all three together absolute flavor bomb the sweet bread it was really crunchy but
24:13it was a little bit chewy yeah the rack of hogget itself i think you rendered the fat really nicely
24:18it had a nice gentle smoky flavor to it maybe a couple of degrees more on the cooking i think
24:23it would
24:24have been perfect and the pickled chili dropping fruit pods i think you need to slice them i think for
24:30like
24:30a banquet if you're serving them whole i think we'd take a few people out with those noted
24:37carl for your dish no one hunts like gaston there was the beauty and very much the beast and there
24:43were some really clever nods with the detail to the film as well the venison loin that was very tender
24:48i'd like to see a bit more caramelization on it and it needed a longer rest as well you got
24:52to get
24:53that on earlier because it did bleed onto the plate the beetroot puree i like the cabernet sauvignon vinegar
24:58in it and i just think it's really earthy and really sweet and sour it was really good
25:01the pickled rose though that was a little bit too crunchy for me the leg itself had a beautiful
25:07color and glaze to the outside unfortunately like the bit i had was a bit on the tough side
25:13i think the nature of this cut is you don't really get that many clean nice lean cuts of meat
25:19when
25:19you're serving that many people the venison fat gnocchi i think it looked great but it was a little dry
25:25for me i think maybe parmesan more egg in a more traditional sense would make it a bit lighter and
25:29fluffier
25:29so to the scores gentlemen corin i'm giving you
25:39a nine corin you are bringing so much personality to these dishes it was excellent thank you john
25:49i'm scoring you an eight john i was so charmed by your dish such wit and that sauce that cherry
26:02hot sauce
26:02i'm taking it home i've got plenty for you to take carl i'm scoring you
26:14six carl i know you had some technical issues with this dish but i really enjoyed the spectacle
26:18and the stories that you are telling all right chefs main course done for the most technical dishes to go
26:26so desserts now so uh i hope you've got something special for us thank you very much chef thank you
26:31thank you thank you thank you what i make whatever whatever
26:37what am i sorry
26:43i'm really delighted actually with my score for my main i think the the score of a six a bit
26:50harsh
26:51getting nine is just like the fire underneath me and i really really want to push to get a ten
26:55for
26:55my dessert now now it's time for the pre-desserts in the event of a tie these rankings will really
27:03matter
27:07tommy 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
27:22hey corinne hi andy what is happening on this occasion okay so my pre-dessert is called um rocket man
27:28based off of the film and the life of elton john exactly and the main character in the film was
27:34played
27:34by taran egerton yes who's from where my restaurant is basically just 10 minutes down the road so the base
27:39of
27:39the dish is a pistachio tofu and white chocolate ganache wow in the middle will be a lemon curd
27:45and then a lemon dehydrated meringue and then the foam that's made from olive oil vanilla and yoghurt
27:52john's pre-dessert is linked to jurassic world rebirth whose director gareth edwards is of welsh parentage
27:59making a sorbet but using carrot as my sweetening agent and then i've got sea buckthorn juice here
28:07the title is not so tropical i'm making a tropical kind of flavored sorbet but i'm using all british
28:15ingredients and then at the moment i'm making a fig leaf flavored twill and when it comes out
28:19the oven it has this like green finish to it almost like a dinosaur scale carl's got a jelly and
28:27a welsh
28:27whiskey and lemon caramel on the boil i feel like i'm getting drunk
28:34the title is this isn't a martini and the inspiration is from the kingsman gold circle
28:41my mum loves that film she really goes down negative um so there's a scene in the film where
28:47he orders a martini when she serves it to him he says that's not a martini well it is when
28:53it's in
28:53kentucky so i'm doing a little take on a whiskey sour oh so you've got a lemon sucre tart yep
28:59a lemon curd
29:01hendarin whiskey jelly sounds great thank you not take your foot off the gas you can still do this yeah
29:10carl knows nothing short of perfection will do as he whisks up the lemon curd which also features in
29:16corin's rocket man a little bit of spirit he adds olive oil to his vanilla mousse which he'll serve
29:24as a foam almost there and a little bit of sugar and salt john's twills are baked and his carrot
29:31sorbet
29:31is already churned fine yeah i'm just waiting for my curd yeah i'm just waiting on my ganache and it's
29:47waiting we have liftoff
29:52you have five minutes chefs yeah i need you all up at the same time
30:00now that the next elimination is looming there's a little tension in the air good to go yeah sure
30:08corin starts with his white chocolate and pistachio ganache followed by the lemon curd
30:14whilst carl's tart has the lemon curd in the base whiskey jelly then italian meringue how's that john zingy
30:22it's very good very happy with it douglas fir pine oil and herbs provide more zesty british tropical
30:29flavors oxalis leaf so it has like sourness to it are we all looking good chefs can i phone one
30:37minute
30:37chef yes here we i'll probably need another 30 seconds sorry just takes a little while to arrange
30:44these dinosaur scales corin finishes his with dehydrated lemon meringue and carl adds his
30:51boozy whiskey and lemon caramel which contains edible gold in homage to kingsman the golden circle
31:06thank you see in a bit
31:11oh i'm ready for this what have we got all sorts of delicious loveliness so is this tracy island off
31:17of
31:17thunderbirds this is winnie the pooh and this is a grand day out wallace and gromit no no
31:27so this is called not so tropical and it's inspired by jurassic world
31:33it's unusual quite like these little pastry trails
31:38that's delicious well cover on that shall we
31:40hmm
31:42nice sea book thorn and carrot is quite a good combination there's just quite a lot of oil in it
31:57the temperature's not as i thought it might be i thought it's gonna be colder it's beyond
32:01it's kind of warm yeah i mean it's quite custardy which i like
32:06i want it to be there one minute and gone next love it really nice the creaminess of that ganache
32:11thank
32:11you very much the lemon helps cut through the richness it's tasty not wholly refreshing though no
32:17exactly
32:20this is called this isn't a martini inspired by kingsman the gold circle
32:24how did you get all that on that time yeah looks super beautiful yeah exactly
32:30impossible to eat but very tasty
32:34it's delicious that pastry's perfect really refreshing as well there there's a lot of sweet meringue
32:40so do you think the um custard should be set more yeah i don't think either these two are
32:45particularly refreshing the custard in this tart should have been more set yes and i think this
32:50should have been colder uh probably this is the this is the third uh with rocket man sitting in second
32:59and that's in first i think this one is john okay this one is corin and this one is carl
33:05you are
33:06completely 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 corin's making muffins we've got some miso butter honey some treacle
33:32first job i got my apples baking in the oven for my burnt apple puree
33:39i'm just gonna get these strawberries and palm sugar on a bain marie just want to confit them
33:47and then i'm gonna get an ice cream working the dish is called white red and rose and it's inspired
33:54by
33:55snow white and the huntsman the movie was shot in many locations in wales but actually it was the
33:59opening scene where the queen pricks her finger three drops of blood fall into the snow and she
34:04wishes for a daughter with skin as white as snow uh lips as red as blood and a heart as
34:10strong as rose
34:11i'm going for a white red and rose theme i'm basically making the uh white cardamom coconut cream
34:17bavoie yeah it's got like a very medicinal kind of feel i've never heard of white coffee i don't think
34:22i have no i'm also making a toasted rice meringue and then to pair with that i'm doing different uh
34:28sort of preparations of strawberries and then i'm also using rose throughout the dish so i have
34:32some pickled rose elements and some preserved syrups rose elements
34:48which is mixing with blonde biscuity flavored dulce chocolate hey chef how you getting on he likes
34:54making a pudding this one i just find it quite therapeutic i don't think anybody's ever made a
34:59pudding in great british when you even found it therapeutic he's celebrating a welsh waterfall which
35:04features in one of the batman films the title is gotham's calling okay yeah and the inspiration
35:10behind it is hendred falls at the end of the dark knight rises which is the bat cave based in
35:15the
35:16brecon beacons i wanted to do something that not only represented hendred falls but a little bit of
35:21welsh produce as well we're going to have a cognate parfait i'm going to be then making a burnt apple
35:26puree
35:27okay then we've got some charles rosses that i'm going to dice up so you're going to have like this
35:31fresh apple running through it as well and then i'm doing a activated charcoal twill which is going
35:37to be a bat bring the back this is a really beautiful apple feel how heavy that apple is
35:42it's a lovely apple do you think you might be able to pull off this i've got to pull it
35:46off i need
35:4610 and i need one of these guys to slip up all right good luck can't wait to see it
35:52chef i want to
35:54make sure i break up that foyatine even more otherwise when it comes to cut it it's not going
35:59to quite be as sharp corin's dessert is inspired by the film celebrating the lesbian and gay movement
36:06which helped striking miners the title is lgsm it's actually the same film that john used for his
36:17starter which is pride so based on the strikes in the 1980s in wales at the base i have miso
36:25muffin
36:25that's going to be smoked over birchwood dipped in a diplomatico rum syrup on top of that you're going
36:31to have a shiso meringue then we have a coconut ice cream and final little caramel sauce i guess
36:36one of the challenges though is the storytelling like john's already done this i did get a bit
36:40nervous when john did his but i'm also very confident in mine good luck to you all right
36:47corin and john have both started their ice creams corin's is flavored with coconut blossom
36:52whilst john is using amazake which is fermented rice following the recipes this time not just winging it
37:00last time it was a bad scoring dessert that knocked him out of the competition
37:07john's dish white red and rose medicinal white cardamom medicinal rose this feels like he ticks
37:15all the boxes it's 10 out of 10 or some of them flavors don't work and it's a five or
37:19six sort of dish
37:23have you seen the muffin man the muffin man the muffin man
37:29corin's dish lgsm referencing the brilliant film pride you're doing like a soaked muffin but still have
37:35its sort of structural integrity otherwise it's just mush before he gets to his muffins he's got to do
37:40his ice cream again there are she goes i put too much ice cream stabilizer in it so it thickened
37:47up too
37:47much carl's cold element is an apple sorbet don't want that syrup to uh come to the boil i'm literally
37:56just going to be pouring it straight over the raw granny smiths just so i can get that lovely burst
38:02of
38:02freshness carl's dish gotham's calling he was quite excited about his apples yeah i'm quite excited about
38:09his apples i really liked his spirit i need to temper this dish and i'm going for it and he's
38:13fair play
38:13brace yourselves lads the moment i've been waiting for using the ice cream machine again it's my new
38:26favorite thing i've just took both ends off the muffins now i'm just going to smoke them over some
38:35birch wood i'll leave them on for a little bit after making it to the banquet to do a mini
38:44course
38:44last time corin's been practicing for months to try and get a full course this time around
38:52there shouldn't be any rules the whole idea of food is that it's subjective
38:56and if you cook what's true to yourself hopefully people understand it and then they enjoy it as well
39:01it's got to be your personality on a plate and what you're kind of hoping for is to
39:06reach into someone and let them understand an insight of your mind and what you want to portray
39:11because it is art at the end of the day the brief i think this year is amazing i'm a
39:17big film buff
39:18the key is to do what i do do it well and execute it well and then the rest is
39:22up to the judges
39:23my full menu's strong i think there's a few that i would like to see at the banquet
39:28but i also got 39 out of 40 on my dessert last time so i'd like to go one more
39:32than that fight and talk
39:38i've turned up the heat in this kitchen like all my dishes this year it's all comes together at the
39:42end and the proof's in the pudding paddy mcginnis over there
39:47let me see carl's working on everything everywhere all at once for the parfait the cod nut praline is
39:55loosened up with hazelnut oil he's making his apple puree i've just burnt them to uh like bring out this
40:03like lovely like bittersweet caramelization so it almost gives you like that warm apple crumble feel to it
40:13right i gotta move fast now and he's got a sugar syrup on also for the parfait i'm just gonna
40:18start
40:19that again so i start to crystallize minor hiccup minor so i've got some of my comfy strawberries and
40:27i'm just blend it into like a compote with some preserved rose syrup how's it going john good chef
40:34anything i can try yeah so i've got my fermented rice ice cream okay and you get that kind of
40:41like
40:41almost like sake back note to it i think it's like a really nice gentle flavor i look forward
40:46to seeing you at the pass thank you chef i've just tried his ice cream quite plain so
40:52see how that goes with the rest of the dish really he's got some really big flavors so maybe this
40:56just
40:56helps bring it all together but it's not the most interesting thing i've tasted
41:02it's been a busy year for john he's gone from running pop-ups to launching his own bricks and
41:08mortar michelin starred restaurant thai food is kind of synonymous with big bold flavors you've got
41:16sweet 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
41:32the feedback from the veteran judges was amazing and to be honest i don't think i'd be the chef i
41:37am today without those experiences five years ago so it would be incredible to get through to that
41:42judging chamber and hopefully get myself onto the banquet this year service please
41:52john's flavored a meringue with toasted and powdered jasmine rice
41:55he sprinkles a bit more on top before it goes in the dehydrator
42:03carl's redone sugar syrup is poured into whisked egg yolks just added my praline it's still a little
42:08bit warm just to make sure they're kind of like incorporating he adds the fresh apples to the baked
42:14puree i love batman but you know who who doesn't love batman my son loves batman yeah yeah don't want
42:22to
42:22let it down but i did leave it at home today my soup what a shame next he finishes the
42:28parfait by
42:29folding in whipped cream guys go the piping bags over there i do not no i've only got two but
42:39you can
42:39have them just hiding behind a girder no time to waste he uses a jug instead this is my ice
42:47cream coming
42:48out my coconut ice cream do you know where the piping bags work are where were they have a guess
42:55in my
42:55fridge sabotage sorry guys what's going on carl bats got some apples on the go some sorbets apple sorbet and
43:08then we've got the uh baked apple kind of like compote george please i wanted that roastedness
43:15i wanted to bring out that caramelization the little bit of bitterness in there as well you seem
43:19on track so uh yeah just waiting for the the parfait to set i will ask no more thank you
43:25chef
43:26john's flavoring a strawberry and rose consomme with white cardamom and dried hibiscus flowers
43:34corin's making a caramel sauce with more coconut blossom he's serving last on this course
43:42you like the calm before the storm corin i really want to get something done yeah but like the longer
43:48i wait the better it's gonna be carl's parfaits are set and he's increased the charcoal in his tuiles
43:54to get a blacker finish whilst john's made glassy rose petals wasn't on the recipe i was dreaming about
44:02that last night so i made it today he's serving first and is on his last minute jobs this is
44:09my
44:10superhero look i've made a coconut sorbet that i'm pipetting in to create the snow effect unfortunately
44:16i haven't quite worked out how to make like an actual snowflake john 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 and then some
44:40of
44:40these little verbena corin yep do you mind grabbing the forest floor from underneath yeah of course
44:48am i allowed to put these up yes please thank you carl's preparing his fermented rice ice cream
44:54that's perfect it's gonna get hidden anyway chef so lovely rocher that carl i get you to do my rochers
45:01as well to be fair it's finished with jasmine rice meringue all right john one minute yes chef and pickled
45:08and candied roses and then just to finish i've got a little bit of coconut snow and then a strawberry
45:19and rose consomme the inspiration is taken from the opening scene of snow white and the huntsman and
45:25there's this little ah skin is white as snow hardly uh lips as red as blood heart as strong as
45:33rose
45:35good luck chef last one yeah beautiful mate stunning i like just the red white clarity of
45:41it it's very beautiful shall we see what it tastes like
45:53so if i start at the base we've got a bavoie it's sort of got a medicinal type flavor so
45:58i think you've got
45:58to get the balance right on it i love that it's actually not too sweet it's quite savory there's
46:04a white cardamom in it i can get in the cardamom in the bavoie have you got it yeah yeah
46:08i'm getting
46:08it definitely the texture of the bavoie is that what you're looking for yeah i think so i didn't want
46:13it to be unable to support all of the garnish i think it's a little bit hard for me and
46:19the amazaki
46:20ice cream yeah i think it has like that sort of subtle back of your palate almost a little bit
46:26sake in the background i'm getting that the the rice meringue you know it's got an amazing texture
46:32yeah quite roasty gives you that like rice puddingy taste to it doesn't it it really sings
46:38so what would you score it i'd like to get an eight or a nine for this the flavors are
46:43really nice and i
46:44think it hits the brief with the storytelling i'm going to give him an eight an eight yeah corin i'll
46:51go eight as well corin's now making his shiso vinegar italian meringue one second goon who's up next
47:07more carl's cob nut parfaits are placed on the four your team bases so that's my beer and apple
47:13compote just gone into the bottom of my parfait next the granny smith sorbet
47:23he's using white chocolate cocoa to bring it all together it's a shame all good it's just like really
47:31weird oh so i speckled yeah carl's trying to fix the sprayer carl you got five minutes yeah we chef
47:45the edge of my seat you're not on your seat honey it will all be served on a mossy woodland
47:51floor
47:51as if around the back caves waterfall love the trails thank you make it apple and cinnamon tea will scent
48:00the
48:00dish don't want to push it too much there's cracking
48:22so the title of dish is gotham's calling inspiration is hendred falls in the brecon beacons this is the
48:30coordinates for hendrick falls legends do not end they become a symbol of hope carried forward by
48:35those willing to wear the cape good luck carl good luck chef last one are you willing to wear the
48:44cape
48:45i don't know i'm struggling at my own day job
49:00good layers i think he's executed a load of things here and executed them really well
49:07let's start with the um granny smith sorbet i want it to be really fresh it's kind of like biting
49:14into
49:15the best granny smith apple that on a boiling hot day like really refreshing and you've got a burnt apple
49:24compote as well i wanted to have a little bit of bitterness there and kind of like that natural
49:30caramelization without adding any additional sugar to it the presentation is that how you went to it
49:35yeah so you started to crack as we've we've bought it out the presentation again is very striking you
49:43knew what it was straight away yeah some technical issues but you can see there's a lot of promise in
49:47this so what would you score this dish i was hoping for a 10 with minor tweaks you know i'm
49:52quite
49:52confident in this dish so i'd say nine when it came up to the pass i fought 10. like you
49:58said there's
49:58some really delicious things in there i think it's a high eight i was gonna go for an eight as
50:03well
50:08finally corin gets his moment he starts by soaking his dessert in rum flavored syrup
50:14that'll put hairs on your chest i'm gonna just try my dish and then decide if it's good enough or
50:19not
50:19what are we gonna do if it's not let's go home yeah i'm just gonna run out the door i
50:23reckon
50:25i'll do that might be a bit cheeky but i'm gonna ask you to do some rocher's for me no
50:29problem at all
50:31corin you have 10 minutes
50:37what is going on this sugar's making me see things
50:42ow is it niche your idea john i was gonna say chef but i feel like i'm going down the
50:48mic
50:49carl's ready with the caramel sauce
50:54corin toasts the top of his shiso meringue it's kind of weird just to see the barbecue out for a
50:59dessert the back of a spoonful of the gold dust on top of each of them glitter as well
51:09do you want the meringue a little bit flatter
51:13one all right that one's all right okay let's go
51:18it's served in cold boxes to dead or alive's track featured in the film
51:34lesbian gay support miners liquid gold s'mores muffin
51:39the name of the dish is lgsm it's based off of the film pride it smells delicious wow
51:47you go chef go go go go go run like the wind
52:00excellent presentation we like yeah definitely sexy the coconut ice cream happy yeah lovely texture
52:07that coconut ice cream is delicious yeah
52:12it'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
52:24all the flavors that you wanted in that muffin yeah is there enough room in there i think so i
52:29didn't
52:29want to get you too drunk that muffin it's like almost that bar bar but it's just got enough moisture
52:35in there really nice flavor this italian meringue do you think it adds a lot of sweetness to the dish
52:42i was trying to be conscious of not being too sweet so that's why the vinegar's gone through there
52:47with 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
52:55i'm going to go for eight for me it's just a bit too sweet i'm going to go on eight
53:00as well
53:01what would you score it well i've been asking for one all week so i'm going to ask again i'd
53:07score it a 10.
53:13quite a lot of sugar i'm glad i'm having a mint tea a little minty little minty pressure in there
53:17the time is ridiculous yeah it just goes flies by flies by flies by great stories to tell and
53:25and some like quite epic moments at the pass i think when when you're doing this job of judging
53:30when they really nail the brief it's just super fun carl's got some ground to make but he did do
53:35a really good job today he did do a really good of that can i just take a second for
53:39that apple
53:39sorbet because i loved it absolutely fresh fresh fresh um are there any big scores there absolutely
53:47currently the scores are carl 21 corin 26 and john 25.
54:00what a wonderful way to end chefs vivid cinematic and glorious okay john for your dish white red and
54:10rose visually i think you achieved the contrast between red and white that you're looking for
54:15and whilst this was really nice i didn't think it had quite the same delivery as some of the other
54:19dishes
54:21the bavoie i really like the flavor i like the white cardamom had like a warming effect and it felt
54:26quite savory i did feel it was a bit over set okay i think the flavors of rose and hibiscus
54:32and white
54:33cardamom kind of out competed the strawberry a little bit the amazaki ice cream was quite a plain and
54:39savory flavor which counteracted some of the sweetness the jasmine rice meringue shards they had a really great
54:46flavor but i did think there was quite a lot of meringue on the dish and that did make this
54:51balance
54:51of the dish quite sweet carl for your dish gotham's calling the presentation at the past was epic it was
55:00very clever i like the black bat on the top i think it could have just been a little bit
55:04sharper the finish
55:06the cob nut praline parfait it was sweet but it was roasty and toasty and nutty but i agree with
55:12you it
55:12wasn't quite set enough the granny smith sorbet that was really good it was super fresh it was
55:17like biting a fresh granny smith apple and i think with the fuletine and the parfait that were quite
55:22sweet elements you really needed that freshness to balance it so really well done the burnt apple
55:27compote with the fresh charles ross apples going through it had a lovely sort of toffee apple vibe
55:32had a really good depth of flavor and it helped to balance the overall dish
55:35thank you corin for your dish lgsm i enjoyed the music i loved you going a step further getting
55:45into character as well with the coal and i could see guests at the banquet really getting into it too
55:49the miso treacle rum soaked muffin it had really good structure there's so much rum flavor and umami from
55:58the miso i'll be honest i don't normally really like smoking desserts but i thought this was really cleverly
56:04done and to finish the meringue with the charcoal it just adds a bitterness to that meringue which
56:10really cuts through the sweetness and helps to balance everything the coconut blossom caramel that
56:15is liquid gold the ice cream it was fresh it was subtle it was rounded and it brought everything
56:20together thank you so to the scores john i'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
56:43i'm scoring you
56:46an eight carl i love the music the energy that moment at the past was dark and powerful brilliant
56:54delivery corin i'm going to score you
57:01a 10. well done thank you congratulations corin and so with a score of 29 carl unfortunately that
57:10means you're going to be leaving us just brilliant brilliant cooking it's such a pleasure
57:14genuinely to have you in this kitchen all week well done thank you yeah i'm sorry carl but i think
57:21you finished on a really good dish there hope to see you back in the competition again yeah thank
57:25you very much thank you very much thank you well done all of you well done mate
57:35i'm over the moon with the eight i put everything into that dessert you can only do what you can
57:40do on
57:41the day i'm super delighted to be able to get through to the judging chamber first step of where
57:46i want to be i'm ecstatic that was the goal i've just got little things in my mind that i'm
57:52going to
57:52try and improve on i really think that i have a chance to go through to finals week and i'm
57:56going
57:56to just push hard hard hard to get there john's a great chef i've got to cook my best food
58:02otherwise
58:03i'll be going home tomorrow i think john and corin have cooked amazingly this week in fact they were
58:08close to getting lots of tens i think a few little tweaks and the judges are going to have a
58:13really
58:13difficult decision to make john do you need anything right now i'm just a bit up against it i can
58:24give
58:24your hand if you want me nah it's all right what's burning
58:55you
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