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Great.British.Menu.S21E18.Northern.Ireland.Judging
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00:00Time for a round of my favorite game guess of the movie
00:04May I tantalize you we have a dulls ribbon. Maybe I'll tie
00:10Your wrists together and maybe Tom to get you in the mood a natural aphrodisiac. I have a shellfish allergy.
00:16There'll be a mood
00:19What colors can you see in the oyster?
00:22Gray would you say there's more than one type of gray? 50 shades of gray. Yes
00:27It's starring Jamie Dornan who is from Northern Ireland
00:32After a rollercoaster week with two former winners Sally and John as veteran chefs. Oh my god
00:38Kristin and Lawrence made it through to today's judging chamber. I'm so excited to prove myself
00:47Lawrence is from Ballymena and currently runs a fish supper club in London
00:52He had to pull out of the competition last year due to illness
00:55But this year he was in the lead from the start
00:59My friends and family and especially my mom have really really backed me throughout this
01:03Today feels like the crescendo at the end of all this hard work
01:10Formerly from South Africa, but now running an all-women kitchen in County Fermanagh
01:15Kristin's pastry chef training helped her clinch second place. I
01:24Obviously my mom my sister and my boyfriend. None of this would be possible without them. Oh those days nice
01:30The veterans gave plenty of feedback to improve their dishes which are inspired by punk horror and a murder mystery.
01:37It's silky
01:38It's boozy
01:39Judging them will be the exceptional chefs Lorna McNee and Tom Kerridge
01:44I do like being made to feel quite uncomfortable. I can do that if you like
01:49New boy Phil Wang there has been another and an award-winning director from Northern Ireland's film industry
01:59It's okay, you all right chef. Yeah, I'm good. It's a head-to-head with the highest-scoring chef going
02:05through to the great British menu finals
02:08Winner for Northern Ireland with only three points in it
02:27Good luck to you, eh? Yeah, good luck chef
02:29A5 I can reach so
02:31I can reach
02:33Neither chef scored top marks in the week. So both are making lots of changes starting with their main courses
02:40My Barley's cooking in some chicken stock. I just want to get it cooked as fast as possible
02:45So it can cool down. So it's nice and tight when I'm rolling my chicken leg
02:50I'm seasoning the pork cheeks. I'm just going for four hours
02:54To beat Lawrence today. I'm just going to cook my heart out
02:58The scoreboards have been reset. I don't have a lead anymore. I'm determined just to knock the dishes off one
03:04by one and try to win the region
03:05They're both now on starter and Christian has changed the way she's cooking her baby beets
03:11I'm going to salt bake
03:15with toasted nutty
03:17Whilst Lawrence begins the pasta for his black and white raviolone
03:23Good morning chefs good morning
03:26Welcome to judges day you thought time was at a premium throughout the week. Trust me judges day it almost
03:32halves
03:33Okay, we get on the back foot today
03:35Then you really are in trouble wait. I'm here for you every single step of the way. Okay. Thank you
03:45Next for Lawrence is the pasta filling. This is the vegan cheese
03:49It's basically I'm blitzing up some cashews here
03:52I'm gonna take Sally's advice on board and put a little bit of lemon zest into it
03:57Kristin is also taking the veterans advice to make her pork loin more succulent
04:01I am making a pork brine
04:06Don't know why I didn't put it in a brine before
04:09She's made another bride for her monkfish is roasting marrow bone confit leaks are on as is sweet corn
04:19Came up with a system last night on how to get this done over there
04:22I have starters mains fish all the equipment. I need already set up his legs are longer than mine
04:27So I need to make up for that some way
04:31The scores today will decide who goes through to the great British menu finals and our elite panel of judges
04:38is headed up by three
04:40michelin star chef and banquet winner tom carriage
04:43Northern Irish food is deep-rooted in kind of hearty flavors. I'm expecting for a real understanding of soulful heartful
04:51food
04:53Alongside him is our other michelin star chef and champion of champions winner Lorna McNee
04:59I'm really looking forward to seeing some really good storytelling on the plate today
05:03I want to see that they're bringing exactly what their country has to offer
05:06I look and see that real kind of passion coming through from Northern Ireland
05:10And with his feet firmly under the table new judge comedian Phil Wang
05:14He's ordered two desserts one chocolate cake one new guy at least please let's go
05:21Whose taste buds were put through their paces by the head honcho himself a dessert beer a dessert beer that
05:27goes with the dessert
05:28Just in case you haven't had enough food and booze
05:30Look at that that's adorable looks like it might be our last episode ever to be hunted
05:38murder most foul and the offering
05:41It's nice knowing everyone
05:43I hope it's tasty
05:48And I was like this is not working
05:50I didn't realize I switched it off
05:52Kristin is attempting to fry the potatoes for her sunday roast crumb for the fish course
05:58Machine malfunction
06:00I put it off it was a brain malfunction
06:02Not a machine malfunction
06:06So I'm just uh making sure I'm a bit more accurate with my butchery
06:11Obviously that's a very accurate butchery right here
06:14Good morning chef
06:15Morning mate
06:16How's your weekly?
06:17There's been a lot of challenges for the chefs and they just kept pushing on through which I find really
06:21commendable
06:22Okay
06:22They have definitely made some changes that I think are going to be very effective
06:26So they were listening to the mentor this week?
06:28Mentors
06:29We had jean del fort and we had sally afe
06:32Ah proper fresh not old school like me just oh yeah back in the day
06:38Tom and I do have possible wild cards if either chef cooks an amazing course
06:44We feel is good enough for the finals but we won't decide that until the last heat
06:50Oh my gosh I have so much to do now
06:53She's adding potatoes to her parsnip anna for the main after it fell apart in the heat
06:57The starch in it it'll just bind it together well
07:02She's following sally's time-saving suggestion of mixing the butter into the slices before layering them
07:10That's bad boy
07:12Just weigh it down
07:17In the week lawrence's barley pilaf stuffed chicken legs also fell apart
07:22I've given myself a little bit more time for that meat glue to activate
07:29Morning
07:29Morning Tom
07:30How are you?
07:31Not bad how are you?
07:32I'm all right not bad
07:33You're good
07:33I'm good I'm great
07:34I'm fantastic
07:35Yeah I'm looking really forward to today I'm hoping it'll be some really good northern irish produce
07:39There's also some great deep-rooted cookery is based in stuff from the fields
07:44But if you can turn it into something refined we are in for a treat
07:48Excited
07:49You didn't sound excited there phil
07:50That is me i'm afraid
07:51My words my words my words often don't reflect my expressions
07:55This has ruined uh many relationships in my life
08:01So i'm just making my black pasta dough now
08:04It's got active charcoal into it
08:07It's another change for kristin with a new hot chili exo sauce for her starter
08:13So i'm just caramelizing my onions
08:16And then also frying chicken fat and rolling dough balls at the same time
08:22The dough balls for her canapé doughnuts are flavored with crushed cheese and onion crisps
08:28Lawrence needs to get his wild garlic taco shells baked for his canapé
08:32I need one of those two ovens that you've got please
08:35So you need it now
08:36I need it right now please sorry
08:42I'm just gonna pop it in here
08:47Nice nice looking very busy in here
08:50You're both a little uh muted
08:52In the zone
08:53Good
08:53I'm very excited to tell you our guest judge today is lisa barras de sa
08:58Oh that is amazing
09:00So that's your which real fish dish your fish dish and your dessert your dessert i will see you shortly
09:08chefs
09:10Award-winning belfast director lisa barras de sa made two of the films which have inspired the chefs
09:17ordinary love and good vibrations and she's recently premiered her latest film saipan
09:24Hello hello good to meet you i'm phil hi phil nice to meet you nice to meet you
09:29Morning lisa how are you nice to see you are you okay welcome welcome thank you so much
09:34Are you a big lover of food absolutely yes
09:36I grew up in a very foodie family they'll be very jealous i'm on here today
09:40Tell us a little bit about your latest movie
09:42well it's a dramatization of when roy keen captain of the irish team and uh manager of the team mick
09:50mccarthy had a very explosive row on the island of saipan in the run-up to the 2002 world cup
09:56i think it's as much a psychological drama as the sports biopic we don't have the kits we don't
10:02have the drinks we don't have the sun cream we don't have footballs we're just doing drills we can
10:07manage without that stuff without footballs it'd be better if we had footballs in the kitchen
10:19lawrence is worried about time and his speed rolling pasta for the starter panic stage mate no i just uh
10:27roll my white dough and then i gotta do my black dough just gonna make this as quick as i
10:32can
10:35all right chefs it is lights camera action six minutes to canapé wait right kristin all good
10:43the donuts are going in now lawrence how's your canapé coming on i'm feeling good about it chef good
10:50to go with her cheese and onion crisp donuts kristin is making her own potato crisps i might just
10:56fry this on top while the donuts are frying at the bottom
11:00like smart not hard lawrence is still juggling two courses he fills the canapé tacos with the sea
11:08bream tartare fermented mushroom soy and dill emulsion before returning to the raviglioni
11:15just didn't reset the machine properly the gap was too low two minutes to the pass please chefs two
11:22minutes to the pass on top of sherry gel kristin pipes the cheese and onion crisp catalan cream holding as
11:29you want it to share beautiful 20 seconds legend just adding the crispy bits to it look at these guys
11:37lovely
11:41service please service please
11:44thank you
11:53shall we yeah chin first up lawrence's wild garlic taco filled with sea bream tartare
12:03it tastes good overriding flavors definitely the dill comes out the strongest and it goes into that sea
12:08bream taco shell is very pretty probably lacks a little bit of wild garlic flavor the sea bream the texture
12:13of
12:13i thought it was beautiful yeah i think i would have liked a little more acidity maybe just a little
12:16brightness to it there's a bit of excitement that came out there there was a bit of
12:20i thought it was really nice delicacy and subtlety of the flavors and it looked really pretty
12:27next it's christine's cheese and onion donut with cheese and onion catalan cream
12:37you all right there phil i'm sorry i find it easier to concentrate on the flavors if i close my
12:42eyes
12:42and what have you come to as a conclusion cheese
12:48i thought the vinegar was a little bit strong but it was tasty it was very wholesome and maybe a
12:55bit
12:56thumpy as a canopy just a little bit solid a little bit of that sherry vinegar gel on it would
13:01have
13:01helped it but they just put way too much on the bottom of there and it's it's overpowered everything
13:05okay we have to hold up which one we think is our favorite
13:13hc bream wins by the looks of it
13:17a full house for lawrence on the canapé he's serving his starter first his dish scored seven
13:24in the heats but he's still struggling to get his ravioli only to look like film reels
13:30the spacing of is pretty critical to the overall look of the pasta okay so the first starter is
13:37called a gastronomic odyssey and it's black and white vegan ravioloni with vegan cheese filling
13:42hazelnut's courgette flower sauce roast tomato emulsion crispy irish dulse and it's inspired by
13:49the documentary the story of film an odyssey from belfast born mark cousins from the black and white era
13:55to high definition color on screen busy busy busy what changes have you made so sally just recommended
14:04that i i really show off the construction of the ravioli yeah so i'm going to change my plants slightly
14:08and then my uh tomato oil it doesn't need to be split through the courgette sauce i'm just going
14:14to let that sauce sing he whizzes up the courgette flower sauce and the new tomato emulsion i'm using
14:24soy which contains like lecithin which is like the emulsifier that you would find in an egg so it's just
14:29a really really nice substitute for vegan dishes in the chamber they're finding out more about lisa's
14:35latest film i'm a football fan and a huge fan of roy keane and getting actors to represent such a
14:41big character how does that fit into your daily workings of making a movie like that happen from
14:46their point of view it's a man in a certain set of circumstances with a certain kind of history
14:51and how do i explore that have you seen the catering the catering's a joke it's not the rips
14:57it's not there it's not even school dinners like these things should have been ironed out it's
15:02it's it's not good enough for me it's not
15:06all right lawrence you've got four minutes for your starter chef all right i'm probably seven
15:11off now chef take the extra couple of minutes do you need help with anything lawrence all good
15:16all good for now chef don't be a hero i've got some camera lens thermoses there if you can just
15:21run
15:21them under a little bit of warm water he begins crisping up the ravellione filled with his vegan cheese
15:28they're tighter and sharper aren't they wait i feel like his confidence has got a little bit wobbly
15:33the new tomato emulsion is first yeah if you do the here's a nut chef okay and then i'll lead
15:39with
15:40everything else two minutes over but you're doing fine these are your opening credits kristin pours
15:48courgette flour sauce i'll just do the ravioli oh my god baby courgettes are going on thank you very
15:59much you've got everything check yet tick tick tick instead of dull's crisps he's decided to sprinkle
16:05it with dulce flakes action or service chef action service action service thank you very much
16:14kristen i think you need a hug please go do it go go run like the wind wait
16:26only allowed in if i give a ticket is that right just one please ticket sure oh this is neat
16:31wow it's on a
16:41film reel
16:42practically speaking this thing's fun but you're wobbling all over you're trying to eat this
16:46the references to film culture were really surprising i thought and nicely thought out
16:52it does take you into the high definition color where you get that punchy sauce the tomato emulsion
16:58i do actually think that for a vegan pasta i think the texture of it's quite good i think there's
17:01a
17:01nice bite to it and i love the zingy sauce i like where it's just a little bit fried and
17:06crispy on the
17:06bottom i struggle with the size of the pasta it's quite a big thick and the filling there isn't much
17:13to
17:13it apart from it just being a bit cloyy i think that the filling it needs more flavor and i
17:18actually
17:18really enjoy the hazelnuts and the toastiness that they give just to give you some refinement a little bit
17:23more work we're promised here uh crispy irish dulse but i'm not getting much anywhere really well i was
17:29looking forward to that that's like seeing the trailer to a movie and they don't put the scene in
17:34the film i'm running around now after scoring a disappointing five in the week for her starter
17:43kristen is adding more flavor to her charcoal crumb with nori seaweed peanuts and sesame oil
17:49it's gonna add a lot more lime juice to it to freshen it up this dish is called root and
17:55tide it is
17:56beetroot tartar exo dressing peanut nori black sesame charcoal soil pesto seaweed salad and nori pickled
18:06beetroot it celebrates a northern irish actress michelle fairly who stars in the movie in the heart of the
18:12sea about the sinking of a sailor's ship by a giant whale what was your feedback from sally it was
18:18too
18:19small yeah it needed a bit more of the ocean tied into the dish and it was a bit wet
18:25wasn't it because
18:25you had a macadamia butter and you had a pesto that sally loved yes i've lost the butter you've
18:30lost the butter bye bye butter so i'm adding a seaweed salad onto it just to add a bit of
18:34texture
18:34i wish you so much luck thank you so much she's also got her new exo sauce which will dress
18:41the beetroot
18:42tartar and the baby beetroot have had a change too i'm pickling them in a naughty pickle too just to
18:49bring a bit of a oceany flavor to the dish do you think northern ireland has a sort of small
18:56but mighty
18:57kind of quality to it and film alone there's some so much talent has come out of it i think
19:01it's
19:01fantastic to see at the moment that so many great talents from northern ireland are doing so well
19:05globally and i mean i think the same is true with the cooking and restaurant tradition there you know
19:11my father moved from kenya in the 60s to study in northern ireland and i remember him saying that
19:16you know in the 60s in northern ireland you couldn't buy chilis you couldn't it was hard to even get
19:20a red
19:20pepper for example so to see how northern ireland has sort of flowered after you know difficult periods
19:27in its past i think that's also reflected in the food culture all right kristin six minutes were root
19:36and tied to the past the new exo dressing is mixed with the tartar oh that's good i'm very happy
19:45with
19:45that pesto is just going to bring everything all together seaweed and the newly pickled baby beets
19:55finished the dish looks like the ocean mixed with the land what's that dressing you just put on
20:02there sherry vinegar sesame oil maple dressing on nice service please
20:14oh are you emotional oh my goodness go on out wow sir we're only on the starters
20:31there's a message in a bottle this is very clever oh even in the darkest seas we must hold fast
20:38to the
20:38light we have lovely little salads nice and fresh i just don't think that it it harmonizes together
20:53you hear you hear beetroot tartar and you expect it to be textually similar to a tartar but it's quite
20:58crunchy beetroot it's all a bit one note flavor wise it's quite a good note though some of that i
21:04like
21:04those cvd c flavors and the little salad it was lovely the the dressing was really nice and you
21:10know a lot of language of cinema in the presentation there's a collection of nice things and every
21:16single one you can feel that it's got a bit of love and care that's gone into it but i
21:20think
21:20the pesto actually jolts it doesn't quite work with the rest of the flavors the salad's the nicest thing
21:26it's clean and it's fresh and it's delicious the dressing on it is really vibrant and singing
21:30a bit of flotsam and jetsam does look gorgeous though
21:38now the fish course
21:40loris how are you getting on i'm probably gonna have to ask for an extra couple of minutes
21:44uh how are you getting on kristen my volute is not even close to being done yet
21:48our first fish dish is called under the seam
21:52aged wild place fillet stuffed with scallop mousse butternut squash puree scallop skirt volute smoked
21:59scallop roe bataga fermented kohlrabi flaxseed twill pickled apple a celebration of northern irish
22:05costume designers and their contribution to the movie industry hello andy how are you doing i didn't
22:11realize that the kind of bend starter was ran into each other that quickly yeah today particularly it's
22:16really hectic let's talk about your fish yeah which you did very well with you got an eight i'm
22:20going to add more caviar i'm going to adjust the the pickled apple and i'm going to add like a
22:25flaxseed twill onto it but just an extra layer of texture hold your nerve we should
22:32he rolls out the new twill instead of scallop he makes a trout mousse for tom and begins layering
22:39it into the place which is brined for a minute and a half longer to increase the seasoning
22:47it's actually really enjoyable because now we get to work on set together it's a good creative
23:04experience do you have any ground rules like you can't you don't discuss the movie once you're home
23:07well yeah glenn would quite happily just go on and say i've had an idea just when you know you're
23:12about to go to sleep so after nine no movie talk i would say even seven or eight to be
23:16perfectly honest
23:19all right lawrence you have five minutes to the past chef yeah i'm gonna need an extra five and
23:24if that's all right darling how's your kohlrabi frocks looking pretty good
23:29as lawrence focuses on sewing the kohlrabi dresses kristen's helping out with the squash puree
23:37can you just get my plates up on that front of the pass
23:40do you like the sound of the fact that it's obviously about the costumes in your son how
23:47they've used scallop skirt velouté which bits of skirt so you have like your your scallop and then
23:53there's the row on the side then you've got this kind of skirt that goes on the outside
23:58i've got two sauces there yeah if you can just keep working them he's made tom's velouté with smoked
24:04place bones i have a tray here for your fish okay when it comes out thank you
24:10the new flaxseed twill sits in the squash puree along with thicker slices of pickled apple
24:16there we go that's the fish eight minutes over extra caviar
24:23he's motoring and it's finished with salted and cured scallop robertaga and a sprinkle of salt
24:35let's go service please you need another hug don't you
24:50it says our task is to take on the role of a costume designer and help dress the plate
24:55this is component a and you place it on location a i like this bit
25:08my fish is so over seasoned and it's a real shame because it's cooked really beautifully i found it a
25:15bit salty as well there were lots of lovely bits in there the apple the freshness of that was so
25:21so lovely and the kohlrabi and i really enjoyed putting it together i thought that was so inventive
25:27they've sewn all the bits on the dress with the kind of fibers that you go see running through
25:31celery which is really clever actually and i don't know about you but my scallop
25:36mousse is a bit cold and it's set the mousse is a little light in the middle it's not quite
25:41stuck together properly it is a um a good technique to stuff a fish and poach it perfectly and all
25:46the rest
25:46of it but i just think that it lacks a lot of finesse and it's hard to taste anything when
25:50it all just
25:51tastes so seasoned the flaxseed twill i think is a lovely idea but the problem with it is that once
25:56you
25:56sit it into something with sauce it begins to go soft i know it it came out a little late
26:01but i
26:01really empathize with the chefs and i know that sometimes things can uh can go awry i like the
26:07idea of it the execution of it is not on point right now to go with her fish kristen's making
26:17chicken
26:17volute i need to pop my stock on reduce it add my cream
26:27you scored a six for this dish and it's inspired by it's inspired by the film ordinary love by northern
26:35irish director lisa better sir that's you that's me who is sitting in the chamber right now is that extra
26:43pressure uh yes i'm very excited about this one this is steeped love barbecued monkfish with charred
26:51corn confit and barbecued leek crispy potato and chicken skin crumb and a chicken veluté inspired
26:58by the film ordinary love a couple have their world shaken by a cancer diagnosis revealing the true
27:03strength of their love any changes take away the crispy leeks add some fresh spring onion making sure that
27:09monkfish is cooked to perfection just give it your heart give it everything you've got chef
27:17kristin grew up cooking over fire and is using the barbecue to finish her vegetables
27:22what's nice about the barbecue now is that i can cook this and just keep it warm here
27:27it's lawrence's turn to help taking the monkfish out of its chili lime in lemongrass cure
27:32i need to focus on this wait i need to make sure this is right wait
27:37the veluté was grainy in the week so she needs it to be perfect today
27:44what about cooking at home my mum um made her family recipe book which she gave to my sisters
27:50and i so that's still the basis of a lot of the cooking idea do you have a signature dish
27:54there's
27:55an amazing going beef curry or chicken curry that i would make quite a lot that sounds great that's
28:00that that excited tone again phil it's coming out the monkfish is glazed with apricot and chili jam
28:09i'm gonna get some color onto it i'm just so scared i'm going to overcook it now
28:17you have five minutes to the past
28:20yes chef is that the veluté there lawrence yeah oh that looks better doesn't it okay good croissant
28:28beautiful great i'm not happier with it let's get it plated up oh no careful
28:35she's serving in teacups to link to the film monkfish and charred leeks are first
28:41one minute chef yes charred sweet corn and an apricot and miso puree
28:48is that spring onion yes ma'am and our sunday roast inspired chicken and roast potato crumb
28:55is served your one minute over chef yes i am ready to go walking walking
29:04service please
29:16i see the connection with the film they have a ritual about making teas this is like the sugar
29:22i get it that's how a chicken veluté should be rich and creamy
29:33i love the barbecue flavor that comes off the monkfish the sweetness that comes from the corn
29:38the little bit of acidity that pops with the onion i like the sweetness of the onions the
29:42pepperiness and the sauce the kind of chicken skin i think everything goes well together i would
29:47like a little bit more chicken flavor coming through the sweetness is such a nice counterpoint
29:51to the barbecuing meaty flavors one of my main thoughts while eating this is this is why we don't
29:55eat out of mugs it is impossible to eat in this in terms of flavor profile every element
30:03could be increased by 20 percent there was a really nice feeling of being looked after and that nice
30:10little bit of crispiness with the potato and maybe the crumb i thought that was lovely and the sweetness
30:14of the corn i know this isn't maybe the most convenient way to eat it but i think as a
30:19whole the
30:20presentation really worked it's like a gentle monkfish hug yeah yeah i really enjoyed it
30:28half way there yes we're halfway there we got this let's go
30:35both chefs are working on their main course this is my raw chicken leg i'm just going to give it
30:40a
30:40steam and then get it in a pan and glaze it up veteran chef jean suggested cooking it this way
30:46to help the leg hold together and get a crispier finish so the mushroom peter we're just cooking it out
30:52now making sure that it's zero moisture in you so it's nice thick and creamy hello everybody hello
30:59how are you love you to meet you very well i come from a quite slightly stressed out kitchen i
31:03have to
31:04say has that been coming through to the chamber a bit there is a little sense of nervous energy that's
31:08coming through onto the plate i think it's very difficult sometimes when you fall behind and you
31:11feel yourself tumbling and unfortunately that does come through in the plate storytelling well there's
31:16so much inventiveness isn't there and boldness in the ideas and the presentation on the plate one
31:21of them quite personal to you yes absolutely how hard is it to get a film made these days you
31:26can
31:26be developing a film for years and you never get to make it in the end once you're standing there
31:30and set and the lights are on then even though that's the really stressful bit with all the time
31:34pressure you've just got to really enjoy that it sounds to me like you can relate to how stressed
31:39out the chefs have been getting i've empathized fully and i hope you people are being empathetic too
31:45always always always as well as focusing on the main kristin's making sure things are ready for dessert
31:54i just stay ahead of everything so this is for my simmet bread i'm just mixing the flour and the
32:01salt i've just added the yeast and the water to it timer timer timer timer in the week he forgot
32:07to set
32:07the timer and the bread got a little bit burnt okay you got this ma'am kristin's creating horror for
32:14her main a teriyaki glaze made from pomegranate molasses mirin sake and soy to serve as a bowl of blood
32:26sorry i'm in the salon chef i'm just trying to get the skin really really nice and dry
32:31yeah just so i do achieve like a really really nice crisp on it it's quite nail biting this uh
32:37main
32:37course you know because the scores from these two chefs are going to be tight both have got potential
32:42to score highly there's very strong storytelling and both of these chefs are very passionate they just
32:47need to nail the execution having only scored a five for her main in the heats kristin is making lots
32:55of changes including adding a cider sauce i was told it was screaming for a sauce so we're gonna
33:01add half the side in now and then half the side in later okay the first main course of the
33:09day is
33:10called the offering and it's a comfy pork cheek glazed in pomegranate teriyaki rolled pork loin cider
33:16veluté parsnip anna and bone marrow fat wild mushrooms the dish celebrates northern irish filmmaker john
33:23wright and his chilling horror unwelcome that draws on ancient irish folklore and the murderous red caps
33:31who must be left an offering each night to ensure protection in the week she made a pork mosaic
33:38to look like bone marrow for her horror theme but the cook was uneven so i'm taking out the
33:45pork mosaic completely and we are replacing that with the old pork loin
33:51there was quite a lot of different feedback from john what are you taking on board so john said the
33:57pork cheek was good yeah so i've made it the heart of the dish now and then just add in
34:01more mushrooms
34:07it's still the same pork cheek we're just giving more of it i find pork cheek like an unsung hero
34:13but
34:13it's like one of the tastiest she's going to glaze it with her blood red teriyaki sauce to make it
34:19look
34:19like flesh how are you guys with scary movies i love scary movies would you do a horror i'd love
34:26to do
34:26a horror a chiller i think that's all atmosphere set in a house somewhere in which strange things are
34:33unfolding i hate when the scary stories in a house because i live in a house i know exactly you
34:37can't
34:37get away from it you're all good chef all good she checks the parsnip anna she made earlier it's
34:47gonna taste the smoothies it's flying away so what we're gonna have to do is we're gonna have to
34:56crisp it up in a pan oh this dish is a push she's making crispy parsnips too i'm just gonna
35:04pop this
35:05straight onto the barbecue now to finish off much better cook on the anna's yay
35:17roasted bone marrow butter combined with shiitake mushrooms
35:22christine how are those cheeks sticky delicious yes i'm just barbecuing the loin now
35:29three minutes to the past you're gonna be on time yes i'm gonna be on time
35:33is that simple port loin i see before me glory glory yes excellent the shiitake mushrooms and black
35:41garlic and mushroom puree top the parsnip anna i didn't even taste the sauce my god she has no
35:48time to check the new cider sauce before plating it with the loin and the cheeks 30 seconds to the
35:54pass chef i'm gonna need a minute please you're gonna need an extra minute yes please
35:58laurence decants the blood red pomegranate teriyaki
36:05service please come we can have the door kristin
36:16oh
36:19i forgot the crispy parsnip
36:26i see the offering here that does look like blood
36:33although it's not real blood it is real tasty though
36:41the cheek is so tasty the pasta manna is so crispy so fatty maybe a bit too fatty and i
36:47think the
36:47mushrooms are absolutely delightful the mushrooms are gorgeous with it aren't they and nice kind
36:51of sweetness to that pork it does feel carnal when you yeah i really like the way that it has
36:57connected to the brief and the offering now the parsnip anna is absolutely delicious the cheeks are
37:02lovely could do with perhaps a little bit more seasoning to serve pork cheek as a main course i think
37:06is brave and i think it's good the side of elute i think mine's cold and i find that kind
37:11of like
37:12creaminess doesn't quite match well with the rich fatty flavor that you get from the bone marrow
37:18mushrooms and also the anna yeah i don't think the cream sauce is right it's a little bit wishy-washy
37:23i think the flavor in the portraits are good a little bit of caramelization on them pork was cooked
37:27nicely it feels very much meat and here's a little bit on the side this needs a bit more work
37:32to it
37:33yeah first draft a first draft i do like being made to feel quite uncomfortable i can do that if
37:38you
37:38like again lawrence's bread has finished its first proof and he's forming it into smaller rolls
37:55i'm making a few changes in the main course i'm going to serve the chicken on the crown
37:58just a bit of theatrics get one of the judges to carve it
38:04the next dish is murder most foul it's roast chicken breast with black truffle stuffed chicken
38:10leg latoska chicken butter sauce fermented roast fennel with vadovan spices turkish simit bread
38:18the chef is trying to span the entire length of the rail journey right with all the different
38:25flavors along the route it is inspired by murder on the orient express and the wonderful producer
38:31actor director kenneth browner wait you're serving for this a couple of hiccups yeah uh your leg
38:36is it still got barley yeah the nice spiced barley pilaf in the middle of it tighter more uniform yeah
38:43so i'll get some nice like clean clear slices from it slices right and your fennel was a bit too
38:48fibrous yeah i'm going to give that a bit of a harder cook this time
38:55the simit bread is coated in great molasses and sesame before baking
39:00and the fennel is roasted in his vadovan curry and herb spice mix
39:08it's okay you all right chef yeah i'm good
39:12there has been a murder on the orient express we need a world-class detective to solve
39:20the case the only clue we have is their code name le coteur bleu
39:30really really happy with the leg that's the way it should be i just ran out of time to do
39:35it
39:35properly last time
39:39laurence you have five minutes to the past yes how's it going yeah all good chef how's your
39:44simit bread yeah it's good chef finally got on top of things aren't they good
39:49when that timer goes you put bread on there's little bouquets there they're just going to go there
39:55just coming up to the two minute mark chef wait that fennel looks nice and tender
40:00wait this champagne flavor didn't come through in the sauce last time so he's added more today
40:08how is your sauce chef it's silky it's boozy that's a much better sized portion
40:17he's changed his plan and is now serving the breasts carved rather than on the crown because
40:23the skin wasn't crispy enough you're one minute over chef yeah truffle as a final flourish
40:29of orient express opulence champagne's in the bucket chef all right all aboard all aboard trains leaving
40:39the station yeah have i missed the train i forgot to put this oh you missed the train give it
40:48to me
40:49thank you what is it truffle for this sauce i'm gonna give it to someone
41:05you're the murderer i think i'm the murderer unlucky phil
41:17i love the idea of that orient express journey and i love the way that we're taking our group
41:22through the spicing and the flavors but it feels very gentle it just feels like the orient express
41:27isn't traveling at full speed i like spice inside the chicken leg i think that's really tasty and the
41:32breast is nice and moist a little bit the skin likes a little bit you know uncrispy i don't really
41:37like the
41:37bread's a bit dense i thought the fennel was really interesting and i really enjoyed those spices it's
41:43also elegant and really evocative of that golden age of detective stories i love the stuffed leg i
41:50think the stuffed legs absolutely delicious the bread yeah it's very dense and is it meant to have
41:54the site burning on on the outside i actually quite like the bread the bit that you call burnt i
41:59just
41:59called crispy and caramelized it looks looks beautiful it's a sightseeing train journey rather
42:08than an exciting express to the banquet
42:14it's pre-dessert after her prep earlier kristen is nearly ready with to be hunted inspired by liam
42:22neeson being hunted by alaskan wolves in the gray it's a milk and honey sorbet and snow lime and fennel
42:29curd and labneh lawrence what's happening with your pre-dessert i just need an extra couple minutes
42:35to get the posset set okay where is the posset in the pan boiling okay
42:45lawrence's strawberry posset is for 88 mousse per hour inspired by the time traveling speed of the
42:52belfast manufactured delorean in back to the future a take on a 1950s milkshake there's also
42:59a lemon foam and a popping candy szechuan pepper crumb they said it was just too sweet so i've just
43:05taken out the sweet elements of my crumb so that's more of a bit like a savory crumb with everything
43:10ready to plate kristen's now working on her dessert compressing cherries in whiskey and tonka bean syrup
43:16and starting the jelly veil
43:22good luck this happened last time also i'm making the veil just gonna add a touch of sugar to it
43:29because said it could have used a touch of salt a touch of sugar so that's what we're gonna do
43:34try to get those frozen as quickly as possible and that's basically it all right my loves you have
43:41three minutes to the pass for your pre-dessert i think we're gonna take an extra couple minutes
43:46okay how are you getting on kristin you ready i'm ready i'm doing
43:52smell that lovely crumbly crumb i'm just making my snow more snowy okay so you are due now i'm
43:58going to give you an extra three minutes yeah wait for her pre-dessert kristin starts with her creamy
44:04labneh and the lime and fennel curd oh my god next it's the milk and honey sorbet it's my lucky
44:17spoon
44:18never lets you down like it always makes the perfect rasha i feel like you should be moving a lot
44:22faster
44:23because you've got one minute left that's time please chefs i need you on the fast whether you
44:30finished or not lawrence finishes the posset with lemon foam and kristin creates her alaskan landscape
44:36with vanilla meringue service news service
44:51first lawrence's 88 moose per hour strawberry posset and popping candy and szechuan pepper crumb
45:00popping candy makes it sound like you're crackling through the space-time continuum i think maybe
45:05the chef needs a bit more time the posset just not quite set enough which is a bit of a
45:09shame because
45:09the flavor i love like it's really punchy it's really zingy it really attacks the mouth it's exciting
45:14i love the flavors of it the almond and the szechuan pepper crumb i didn't really taste much of the
45:19szechuan i was looking for the szechuan pepper i didn't get much of it i think i could take it
45:23yeah
45:23it was nice next to be hunted with the meringue fennel and lime curd and milk and honey sorbet
45:32i like the fact that it's not too sweet the lime and the fennel there's a nice mixture of textures
45:37i think it's lovely i think all the different tones of white in it as well it makes it quite
45:41dramatic
45:42you've got a right face on mate it's not for me it's a bit bitter a bit and seedy i've
45:50been taken to
45:50alaska being chased by wolves i like it so we got to hold up the one that you like the
45:55best i mean
45:55i think that's clear from me all right kristen you are up first with dessert
46:05kristen's finishing her coconut and lime jelly veil consistency's right you just need to
46:11try and level this out it's the best we're gonna get for now
46:16she blow torches out the bubbles and sprays it with glitter our first dessert is called behind the
46:22veil coconut jelly veil financier black sesame brittle sour cherry gel wood rough mousse compressed
46:30cherries and milk chocolate cremeau inspired by the devil's doorway from northern irish director ashlyn clark
46:39she's depicting the film's story of ireland's magdalene laundries with dark flavors hidden beneath her pure
46:46white veil at the center will be a financier cake put the vanilla bean on the barbecue so it just
46:54becomes ash i'm going to just put it into the flour we're going to fill this in slowly there's no
47:00like
47:00raisin agents or anything in it and then we slowly pour in our burnt butter
47:06now this was your highest scoring dish of the week you scored an eight for this dish sally just
47:11wanted more because it was delicious it was a little bit dainty thank you come on now girl
47:17i need to make my mousse now the woodruff flavor didn't come through in the week
47:22so she's mixing in more along with the cherry puree a little at a time
47:30elisa there seems to have been a bit of a tv film boom in northern ireland
47:33belfast had a big ship building industry built the titanic there but some of those spaces have
47:38been repurposed as massive sound stages the sound stages is where you can build a set well you can
47:44build a set yeah so there's great investment in filmmaking both indigenous and also uh bringing
47:50in really big productions like game of thrones you know incredible crews in northern ireland as well
47:55bigger portions of the financier are first you have five minutes to the past chef
48:02where this is the cremo
48:06oh those taste nice new whiskey compressed cherries cherry gel then she checks her woodruff mousse
48:14that's it
48:17finally sesame seed brittle oh so what's happened to your veil that's kind of fancy i've just added golden
48:27flowers oh no every single one keeps breaking oh i feel like the the veil is opaque
48:40it's a slightly different finish oh okay all right you ready yeah
48:48service please just disappointed about the veil that's why i betched it up
49:12it's quite weird there's nice bits in there but it feels like i'm eating a big jelly donut really
49:18there's a real strangeness to it visually and i quite like that sort of suits the theme
49:24what would you expect from the woodruff flavor i'm not sure a bit more of a kind of like a
49:29hedgerow herbiness the coconut gel that sits on the top actually on its own it's a very subtle
49:35coconut flavor that would work really nicely with cherry and chocolate but the other powerful flavors kind
49:42of it means it means it gets lost i love getting a bit of sesame twill with the chocolate i
49:45thought
49:45really that kind of nutty sesame flavor i really like that's my favorite bit i don't i don't think
49:52it tastes bad either i think it's just texturally it's a bit weird it's a bit
49:56gloopy what no i'm not going to say gloopy that's your word it just doesn't quite sit you
50:02know if this chef could pull all of those flavors connected a little bit more they might end up with
50:07something that's really really tasty at the minute it's kind of like a version of black forest gato
50:12with other things that are just on the side that don't quite work
50:19lawrence's dessert is the final dish of the day in the week his mousse split and he got his lowest
50:24score
50:25of six and this is looking pretty good so the next dish is food vibrations dark chocolate and tofu mousse
50:33pistachio 14 dark chocolate mirror glaze damson jam burnt honey and miso ice cream celebrating the
50:40film good vibrations directed by northern irish directors lisa barris de sar and glenn layburn
50:45this film is about terry huley a dj who opened a record shop in the 1970s in belfast in the
50:50midst of the
50:51troubles and inspired an underground punk scene that's you again it's me wow this is incredible
50:59he creates the white chocolate and pistachio foillotine base for his layered entremet cake
51:07what changes have you made i changed the um the body of the entremont to it's going to be um
51:13a tofu
51:14and honey and dark chocolate mousse oh i'm going to jazz up the leather jacket a little bit differently
51:19so i'm going to put little silver pearls and some little spiky crispy yogurts on lovely are they spraying
51:24cans still yeah yeah i want them to really really punk up their dessert hot cream milk and sugar is
51:31added to honey and miso for the ice cream damson jam is added to the new tofu and chocolate mousse
51:44followed by a foillotine base it's just i'll wait and gain now okay all right don't open it yeah if
51:54it's a little rough around the edges i'm going to forgive it this one because it actually really
51:58suits the theme the burnt honey and miso ice cream especially sounds really really nice oh that sounds
52:02delicious yes they've really owned up to having burnt the honey which is honest of them
52:07that's what a punk would do lawrence has set multiple timers to make sure he gets this one right
52:14all right oh another one oh and another gosh my sound is going to want me in my dreams tonight
52:28wow look at that glaze very dramatic
52:33sally said she wanted it more punk it looks like more punk she's getting
52:42it's having a nightmare with that glaze just sticking i'm going to show you the spots where these
52:47where these are all so that you know where to fix your game yeah wait do you want to grab
52:53those
52:53come out of the blast freezer for me chef one more minute chef wait i'll be the rocher queen
53:04all right all right all right all right service please all right well done well done chef
53:22this is incredible green greens for the irish thank you
53:28the worst tag ever i tried to do a shamrock but you can't really see it yeah quick before the
53:34police
53:35come
53:37this is fun actually
53:48there's a line in the film good vibrations is it a label isn't a record shop it's a way of
53:52life
53:53but now it's a dessert as well i think that's very satisfying does it tick the boxes for you lisa's
53:57i think the ice cream is amazing i think this is a really clever idea with the black and the
54:02silver
54:02balls but i love the presentation i think it looks like a studded jacket that you'd wear yeah i love
54:07the damson jelly it's very very rich for me a bit too rich there's a lot to get through you're
54:13looking
54:14at me like what's he gonna say i like it i like i love the damson jam really gooey and
54:18glooping sticky and
54:19delicious i think you're right it is quite heavy it is a bit rough around the edges but
54:24so is everything it's trying to represent yeah you're gonna be the fun police aren't you i can
54:27feel it so i actually absolutely love this because it was great and i really like the
54:31textures of the dessert i love it it's almost like chewy in a way like i really like that
54:34i just think that all the flavors kind of merge together i don't get enough pistachio coming
54:39through i just think it's maybe a little bit too heavy and a little bit too rich decadent
54:44it's a good way to end the day
54:49it was a fight to the finish yeah yeah yeah we definitely both cooked their hearts out
54:53yeah i don't really don't think there's much in it
55:07welcome to the judges chamber chefs how are you feeling
55:14you could taste some of the tension in the dishes as they were coming through but
55:18there was real good fun connections to the brief who cooked the offering because that was
55:23that was you i mean you used pork cheeks as the main element of it it was a proper statement
55:28piece
55:28so well done thank you so much and lawrence that must mean that you cooked murder most foul
55:34i've really enjoyed the subtle spicing going through the leg and we had a lot of fun with
55:38the presentation and it was a vast improvement on phil's mustache
55:41yes thank you yeah give me something to aspire for okay guys we're not going to make you wait any
55:48longer andy has the result so the winner for northern ireland and going through to cook at finals
55:56so the winner for the finals with only three points in it is
56:08lawrence well done chef
56:13surprised uh yeah i was worried from the start you smashed it out today well done
56:18lawrence that food vibrations dish i thought was was great fun i thought there was real sort of punk
56:24boldness in the way you put together those flavors can i ask who cooked the steeped love dish
56:30i really felt just this real sense of comfort and warmth that really summed up the spirit of
56:35the film thank you so much kristen i love that dish as well i give it an eight i just
56:41think you know
56:41the future is bright for food culture in northern ireland thank you so much for joining us we've
56:47loved having you here thank you chefs thank you so much it's a massive achievement to get to represent
56:58your nation to get to do the thing that you love doing and then to win the region just really
57:03yeah
57:04really really happy yeah i am definitely rooting for lawrence to take a dish to the banquet he deserves it
57:10he cooked his heart and soul out today hey mom it's a good phone call this time and uh and
57:17i won
57:21so so happy for you yeah brilliant yeah thanks for all the help man yeah both of these chefs really
57:28listened to the advice from their veterans i love when chefs show that kind of spirit yeah and how
57:35you get back up and get back in there and keep cooking and really try and reach your goal when
57:40it's hard today i've been super impressed by the connection to the brief it was some great cooking
57:45wonderful robust flavors maybe the just about the right chef just got through lawrence won the starter
57:52quite decisively and kristen won the fish and then it was very very tight on the main course i think
57:58kristen just did it by just one point and then to finish the day with that kind of like spray
58:02paint in
58:02your own pudding laurence just pulled pulled it through really with his skill set and actually
58:07his connection to the brief that storytelling was very very strong look forward to seeing them again
58:11in finals week
58:15thank you so much thank you so much happy cheers happy cheers definitely yeah i'll take a full one
58:22yeah go get it from northern ireland you've got this cheers chef do us proud okay wait cheers
58:39thank you
58:56so
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