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00:01it's the scottish heats yesterday there was drama in the kitchen when three chefs drew in second
00:09place you are all on 14 points after a nail-biting finish rohan left the competition
00:17i shouldn't say i'm gutted but i am now three chefs remain let's be magnificent ori's on top
00:24i got a 10 but hannah and jun aren't backing down a nine good vibes good vibes two courses left
00:33do you think you've done enough i think i've fallen at the last hurdle so the second thing i'm burning
00:38i know i'm over i know it's gonna affect it and for one chef it all ends here probably the
00:45worst
00:45brand japan tar ever broadcasted on television
01:03front runner ori is on 19 points and tied in second place are hannah and jun both on 14 points
01:09who will win plaudits and deliver a pitch perfect performance only two can go through to cook for
01:15the judges main course yeah we're gonna go get it today it's a good feeling to be here i think
01:20absolute vibes just gonna hit it hard yeah judging is 2023 champion of champions dessert winner
01:28michelin-starred chef adam handling who expects nothing but perfection today main course which
01:35is a showstopper to any banquet i want to see everyone chuck everything at this dish i gave my
01:41first 10 yesterday i want to give another one so i really want everyone to be pushing hard
01:47each dish must take inspiration from the british movie industry thanks please
01:53i absolutely hate this job more than anything
01:58for barley just to get it nice and toasty it's on a shaved truffle in there as well
02:05hello jun hello you got over the shock of getting through yes go over it so jun tell us the
02:11title
02:11of your dish and the inspiration please the title of the dish is skyfall lodge 007 hours uh inspired by
02:18james bond in skyfall he retreats back to his family home in scotland shot in glencoe and what are
02:25you cooking uh venison loin smoking uh gunpowder tea yep i've got a burr meal bros cake as well
02:33burr meal i don't know what it is it's one of the uh most ancient of ancient grains and it
02:38can only be
02:38found in orkney i have venison jus with some black bean tasty paste as well yeah did you make this
02:44i did
02:45yes then confit pink fur potatoes with some autumn chanterelles as well and making a little cocktail on
02:52the side as a little treat you just sounded like a wonderful restaurant dish there but how are you
02:56going to make it a banquet worthy dish is it a surprise oh that's this that's a secret
03:04so making a barley rose porridge i've got some stock going but it doesn't seem like it's gonna
03:12reduce in time i'm just going to salt this to get the excess water out of it
03:16and then we're gonna squeeze it after i'm going to quickly grate these for the puree
03:23and get that on at the same time hey hannah hello recovered from that uh quite traumatic scoring
03:29yesterday yeah pretty heart-wrenching it was so the title of the dish is the queen the stag and the
03:35hillman and the inspiration is mrs brown the movie her majesty so what are you cooking it's like a sunday
03:40roast i have venison loin i'm gonna do some haggis bonbons on the side roast potatoes got a whole
03:47glazed parsnip and a parsnip puree with some parsnip crisps on top and then a chestnut and walnut crumb
03:54which is on the outside so kind of like stuffing but on venison is there a gravy a sauce there
03:58is
03:59it's i call it cafe au lait a beef gravy amaretto whiskey peppercorns and lashings of cream okay you
04:05have a lot of ingredients on your plate i was worried it wasn't enough so and you're using the same
04:09cut as
04:10well just like june same cut yeah battle of the venisons here yeah yeah venison
04:19i'm just uh butchering some venison badly but it's fine this is the lamb caramelizing for the sauce
04:27and this is the lamb for the inside the bun the title is a feast for merida and the inspiration
04:34is
04:34kelly mcdonald who plays princess merida in brave so basically i'm doing a feast that she would like
04:40to eat so what are you cooking on here i'm doing a feast of scotch lamb i'm cooking the short
04:45saddle
04:45on the bone and barbecuing it up and then the mini fillets i'm going to make a farce slash tureen
04:51i've
04:51got some lamb ribs with the trim from the lamb rib i'm going to make a sticky lamb mix and
04:58make a fried
04:59bun i'm also going to do a lamb fat rosti topped with crowdy cheese so how many lamb components is
05:04that
05:04four five uh i'm actually doing a lamb consomme as a drink as well so there's not a lot of
05:10vegetables
05:10but i'm going to do some grilled cucumber with it you are going to be quite pushed aren't you
05:14they're probably going to need some hospital bed for me after this
05:24this is the mousse for the farce so there's some guinea-fowl and lamb in there some pink salts
05:30tasty tasty tasty tasty i'm gonna roll them and survey them i want them to be nice and perfect
05:39tied on 14 and both cooking venison put your backs
05:43june's banking on asian flavors for an edge over hannah i'm hoping the venison will taste
05:49very smoky aromatic lots of green tea flavors so with june's venison dish it did sound a bit
05:57restauranty didn't it how is he going to elevate that to make it be banquet worthy
06:08i opened pomelo after the pandemic had a little bit of money saved up from working in london so i
06:14was thinking it's my dream to open a restaurant of my own especially around the area i live in
06:20what i wanted to try to create more of a modern style of asian cuisine for example one of the
06:27things
06:27that we used to do was make macaroni pies but we loved to ferment our own kimchi so we made
06:33like
06:33a macaroni kimchi pie proudest achievement to date was to get a really good review in the times
06:40personally this year has been great for me i've been included in the acorns 30 on the 30
06:46and also in codes 30 and the 30.
06:58what's
06:58we've got parchment puree on and cooking the potatoes are in there that's fine
07:05there was something i picked up on when we were talking to hannah actually where she goes a little
07:09bit off piece she's trying to throw everything at this but let's hope she takes my advice about
07:14less is more on this plate right i'm going to start barbecuing the lamb so this is the haggis style
07:22spices so spice mix is white peppercorns we've got celery seeds coriander seeds nutmeg mace oh
07:35ori's dish a feast for merida it could be a contender that dish on paper sounds like it's
07:41fit for the banquet straight away
07:45june yeah whenever you get a sec i would load a little bit more charcoal onto that barbecue which
07:50is down there you know so it's ripping hot for you yep
07:58oh she knew she was gonna do it
08:02with her parsnips roasting hannah prepares her pre-made haggis mix to make her bonbons
08:10huge time pressure now i need to get it in as soon as i can if not then it's over
08:17june's barley rose cake needs to be chilled before frying dear god please set
08:24worried about everything there's just so much to get done in such a short space of time
08:29so i mean this is one of the jobs i hate doing passing moose through a drum sieve
08:36i'm gonna fluff them up like my dad does on sundays
08:39he taught me how to make roast potatoes with his claim to fame
08:50my inspiration for being a chef and where my happiness and love for food definitely come from
08:55my dad uh he is literally my best friend yeah i think given that how i did on great british
09:00menu
09:00last year i don't feel like i'd done myself as bad as i'd wanted to for me to go back
09:06and do it again
09:07this year and to be in the place that i am mentally physically everything i think he he knows how
09:12much this means to me my entire goal is absolutely to get to the banquet but it is also just
09:19to do
09:20the show show all my dishes and to give 100 to every dish
09:31red wine in sauce
09:35that's gonna work just down that's fine is that hannah's sauce yes this is for the lamb consomme this is
09:49the raft i'm juicing some olives for my martini everything's in the oven everything's on the pots
09:57there cool i'm done chef how are we good thank you i have some tasty paste for you to taste
10:03this one
10:04yes a fermented sauce with black beans yeah that got me off guard that yeah it's it's very strong
10:11thank you so much thank you
10:17june's black bean sauce that was extremely powerful and that's getting paired with like really delicate
10:23chanterelles and potatoes i have a sneaky suspicion that's going to wipe out the mushroom flavor
10:32it came out just the way i wanted it to so that's good with lamb and truffle mousse followed by
10:39a lamb
10:39fast made with spinach shallots mushrooms and truffle before it hits the steam oven
10:46i hope there's alcohol on offer after this main course today
10:52is that the crispiest potatoes ever you promised us they look they look crispy so you have anything
10:59i can try yeah this is quite strong in the pepper just now because this is the base face of
11:03hannah's
11:03sauce yes you're gonna put all that truffle in there probably yeah it's wild and that sweetness
11:11that's coming through there is that what you want for now yes and then it's going to reduce right down
11:17so hannah's sauce way too sweet she shows me it's going to go for me reducing that down further it's
11:23going to intensify that sugar right let's check on this lamb my comfy potatoes get them nice and crispy
11:35watch that crisps are done
11:45so this is the courgette puree that's going to go with the lamb so it's courgette puree
11:48a little bit of olive oil in there a little bit of lemon verbena and basil with your dish
11:53you've got a lot of rich stuff going on you've got any acidity cutting through any of this any
11:57ketchups no but they won't finish the sauce with a little bit of vinegar at the end so the sauce
12:01got acidity yeah orange dish sounds wonderful but it's extremely rich there's lamb fat everywhere
12:08next to no acidity to counterbalance it not really too sure how it's going to work as a whole
12:18just after having that conversation with adam i just want to just heighten the acidity in it a
12:22little bit more you okay man yeah i'm sweating sweating good eh means you're working hard
12:30with so much going on the barbecue's been left unattended we could have problems here june
12:36sorry we could have problems here it's just not very hot
12:40like a runies i'm going to try moving all the hot coals yeah over to one side so at least
12:45okay
12:46it can be hot at one side all right cool luckily the barbecue is hot enough for june's purple kale
12:54but not for ori's cucumber i'll scorch them in a pan as long as i can get this super hot
13:00for the
13:00lamb ribs and stuff i'm just like it's just the timings you know it's just messing with my head
13:10i've got the pickles out sear off the venison and then rest it
13:19okay first to the pass is june's james bond inspired maine let's go june that's seven minutes
13:26to the pass please yes chef just some bros has just gone in okay so it's out in open out
13:32and open
13:32please june smokes his venison with gunpowder tea that's very 007 yeah very 007
13:44you happy with the cook on that yeah yeah it looks really nice it looks really nice can you
13:49uh grate some truffle on top actually deep fried barley bros cake is plated anything else i can get
13:55for you chef i need to do the tasty space i'll do the tasty piece and then you can keep
13:59saucing
14:01black bean sauce with potatoes and chanterelle is next finished with kale and chives are you going to
14:07be early yes chef i hope so i love it the time keeping of these chefs is just incredible
14:14jun makes it to the pass three minutes early yeah i think it looks amazing it's amazing
14:21whose car keys did you take did you check your pockets there is a hidden note in that car key
14:26you just use the uv light they know your location disable the tracker with a well shaken martini do
14:34not stir we are counting on you should we taste it yeah this looks very cool thank you chef
14:47how dirty do you like your martini chef it's dirty as it comes
14:55that's delicious so what do you think about the presentation i think it looks really good the only
15:00thing i would say though is once you take it out of the suitcase it does feel like a little
15:03bit
15:03restaurant-y so you're happy with that how everything turned out i think the venison is really
15:11nice it's got a really nice red look to it all right the venison's cooked nice i think the tasty
15:16paste is like ties the whole thing together do you think you get enough of that tea when you water
15:23bathed it the back of your mouth kind of feels it really tastes the smaller flavor on it as well
15:27it
15:27comes through the bro's cake is that the texture you wanted it's it's well cooked it's almost like
15:33a porridge with a crispy case on the outside i'm not overly a big fan of the grain pudding kind
15:41of
15:41thing and if you were to score yourself in this dish what would it be seven seven why seven i
15:47see
15:47what everyone else is doing and they're like so extravagant only concentrate on your own dish
15:52so tell me what would you score this dish eight let's have some scores a nine i'm going to give
15:58it a nine as well don't forget better the cake bit oh how'd it go it was all right this
16:11is not bad
16:12i give it a nine nine as well next up to the pass is hannah tonight this is um me
16:23stealing from
16:24haggis bonbon breadcrumbs just to add a little bit more into the venison crumb one
16:28the crumb isn't the only tweak she's adding crispy kale
16:37hannah you have eight minutes to the pass please copy and a final tweak
16:42finishing her venison on the plancher instead of pan frying
16:47what do you want me to do with the cross nibs i'm going to get the puree and we're going
16:49to go
16:50and we're going to put my crust down a little bit
16:59it's a lot of components i see going on that's four minutes to the pass please copy red cabbage
17:05and what ones the pots yes please thank you hannah are you going to be up on time i think
17:11so yes
17:12do you want me to do those bonbons hannah yes please andrew i've not stopped thinking about
17:16them bonbons since you told me earlier i think they're good
17:20crispy kale is added and parsnip crisps the last thing i have to do is slice venison
17:29hannah that's time for the pass please
17:35hannah serves her dish inspired by the movie mrs brown set in scotland
17:43you want to try it yes please let's go
17:46shiver he's dead in this competition oh sorry
18:02so your venison the flavor you're looking for yeah i think it's got that nice char on the outside
18:12i find that the venison's a bit acrid on the outside i've seen she like charred it heavily on
18:16that plaque it does give that kind of like little burntness to it and your sauce did you add all
18:22that
18:23truffle oil in the end i didn't actually no this is hannah's sauce i think she's nailed it sauce is
18:29good
18:29mmm it's so good these bonbons i like them remind you of home massively i think it would have
18:38probably been maybe nicer if she'd like made her own haggis or something oh that'd be good now you
18:43promised me the crispiest potato ever is this the crispiest potato ever i think so it's as close as
18:51how i can get it my dad would be proud of my potatoes some scores then for hannah's dish i
18:59would
18:59say this is an eight uh i'm gonna go seven i just think there's a few technical errors but overall
19:04i
19:04think it's tasty what score would you give yourself an eight so there's two venison dishes using the
19:13exact same cut in that kitchen do you think you've done enough i don't think mine's is better than his
19:19oh dear how did that go well i think i mean he asked me he said uh is my venison
19:29dish better than
19:29yours and i was like no i think there's nothing wrong with being humble and yeah that's just that's
19:34a fact so last to the pass is ori he finishes his tureen with the blowtorch
19:43we've got a burster he deep fries lamb buns sorry ori what can i do for you right if you
19:52just get
19:52that plate out for me please yes chef as hannah garnishes his crowdy cheese topped lamb fat rosti
20:03soy glazed lamb and guinea fowl tureen is next all right you have six minutes to the pass but i'm
20:09not
20:09too sure you're going to need that no i might be early chef ori tops up his cucumber juice with
20:14lamb fat consomme give these a tiny little tickle on the barbecue okay
20:22jun applies a final soy glaze it's the first time i've seen you running in this competition
20:31or and you have four minutes to the pass please
20:34sweet are you happy with the kick on your lamb yeah really happy wow geez that looks nice
20:44courgette basil and lemon verbena puree completes the dish
20:51okay i'm coming up
21:01that looks absolutely incredible how do you feel yeah good glad to get it up proof's in the pudding
21:05though the name of the dish is a feast for merida and the inspiration is kelly mcdonald
21:10who plays princess merida in brave
21:18so it screams brave banquet everything it's a proper at the past dramatic moment
21:27so the lamb saddle you're happy with the cooking yeah really happy with the cooking i feel like you
21:32get that nice barbecue flavor on the outside i think he did it on the bone as well right
21:35uh-huh to cook it like that in this kind of setting is so impressive and then your rib
21:42slow cooked do you think there's too much soy on it i think it's a good balance
21:48now i'm questioning it though give me my bed and ten of those it's gonna look like a crime scene
21:56like can i get the image of you in bed wait no no go on fill it yeah turn the
22:02glaze on there
22:03is it making it too salty uh i don't think so no cheers what's up my hair oh yeah oh
22:10goblet yeah
22:11so there's cucumber juice in there mint oil a little bit of neat whiskey and then the lamb consomme
22:19is it it's very oily yeah does that lamb flavor come through or is it overshadowed by cucumber and
22:26whiskey yeah i think the lamb does become a more of a background note i'm not so sure i really
22:32don't
22:32like this and if you were to score yourself on this dish what would it be i'm really happy with
22:37it
22:37and i put a lot of work into it so i'm gonna say nine some scores hannah 10 but that's
22:45yeah i'm just
22:46this uh 10 but the same as anna not this please
22:57well quite an intense main course there adam massively i think all of them tried the hardest but
23:03i think some people can deal with pressure perhaps a little touch better than the others
23:08how did you guys find that today i thought it was good yeah i'm very lucky to to have you
23:13guys
23:13especially when we're plating i can be like oh i trust these guys so this scoring yeah it's going
23:19to be really really important because they're so close it is it's going to basically shape what's
23:24going to pan out going into desserts right well we go see what we've been scored yeah let's do it
23:36this is cool but we have one last few minutes to ask you to tell us about how much is
23:37it okay
23:37ourly is leading the pack with 19 points and hannah and john are on 14.
23:45chefs thank you for bringing all your passion energy and personality to the kitchen on this main
23:52course june for your dish skyfall lodge 007 hours i like the spy case presentation i think your
24:00secret message needs to be a little clearer as it's confusing with inside the car keys
24:05adding a martini was cool and fun but the pepper was too overpowering
24:10i'd like to see a little touch more sear around the venison it was my first time eating bros cake
24:16it was well made and had an oaty crunch the black bean sauce was great it was very strong though
24:24i
24:24think the black bean overpowered the mushroom flavor i definitely enjoy this dish in a restaurant
24:32but for a banquet showstopper i think you need to push yourself a little bit more
24:37hannah for your dish the queen the stag and the hillman
24:41the best thing on your dish i'm gonna call hannah's sauce i thought it was delicious and
24:46it brought the dish together i couldn't taste the parsnip puree that you just drizzled on
24:51the potatoes were crispy and well seasoned however they were inconsistent sizes too much like a roast
24:58dinner your venison loin was seasoned well but it wasn't seared correctly the venison crumb was
25:06underwhelming half your dish was good the other half needed a little bit of work i know you can do
25:12it
25:14ori for your dish a feast for merida the presentation was dramatic and banquet worthy
25:22the barbecue saddle was well cooked had great flavor but was lacking a little touch seasoning
25:27i loved the floral notes of the cogette puree the verbena was magical the one thing i wasn't a fan
25:33of
25:33was the consomme it didn't work in the slightest i advise losing it completely you don't need it
25:41overall a fantastic dish a whisper away from perfection
25:47so to the scores june
25:53i'm giving you
25:57an eight
26:00hannah
26:02i'm scoring you
26:07a six
26:10ori
26:12i'm scoring you
26:17a nine
26:19thank you that means that ori is still the front runner on 28 points
26:25jun is on 22 points and hannah you're on 20 points it's still very tight so i want to see
26:32you really going for it in these sweet courses chefs well done chefs i'm really looking forward to dessert
26:39this was a course i was lucky enough to win champion of champions with
26:44i'd love to see scotland take the dessert to the banquet again good luck thank you chefs
26:52hey hey hey hey it's okay man well done guys well done good job yeah good job man
27:07yeah obviously a low score of six i would have hoped for at least seven
27:12the scores are really tight between me and june but i do think i've got what it takes to get
27:16high
27:16scores in the dessert
27:19i'm horrible with desserts right now my focus is on hannah she's a really good dessert maker
27:26so i'm just gonna watch out i've had great scores all week but it would be great to round
27:31it off with another nine or ten for dessert watch this i'll get a six
27:40it's the pre-dessert when the chefs need to impress the veteran with a refreshing bite and with scores
27:46this close these rankings could prove to be crucial pre-desserts aren't scored but are ranked and used
27:55in the event of a tie i'm gonna make some sea buckthorn curd took me so long to nail down
28:02this curd recipe
28:04hey john hiya tell me about your pre-dessert and what are you making the inspiration for this dish
28:09is sunshine on leaf it's a musical film starring peter mullen about two army friends that come back
28:15from deployment when they come back it's in the morning so they're having breakfast so it's a lemon
28:20and sea buckthorn ice cream mochi and looking like a fried egg almost well i honestly go with god i
28:27wish
28:27you so much luck to it i really do
28:33i'm a pastry girl um through in throughout it's something i absolutely love
28:38hey hello hello you're slightly battered from the main course temple i i wanted a higher score so
28:43pre-dessert inspiration is how to train your dragon it is set in scotland and it also has a
28:48uh partially scottish cast it's got brambles it's got a crowdy cheese from scotland so that's got an
28:54ingredient fresh lovely cheese yes and then it's got some compote and then it has an oat crumble and
28:58then i've got a smoking clash so basically a play on fire and ice wow it's quite quite an elaborate
29:02pre-dessert yeah
29:08just making this blood orange sorbet so tell me about your pre-dessert yeah so the pre-dessert is actually
29:15skyfall um so it's going to be basically a dessert cocktail so whiskey sour has usually got cherry and
29:21orange right so i'm going to do a blood orange sorbet in a martini glass then there's going to be
29:26a
29:27sparkling wine and whiskey a spoon over the top a little bit of olive oil in there for a bit
29:31of
29:31creaminess and then put a little bit of long pepper over the top for a bit of warmth hannah's pre
29:37-dessert will
29:37be topped with a crowdy cheese mousse a traditional scottish soft cows cheese uh using the crowdy cheese
29:45has just got a little bit more of a brittley texture and june is also flavoring his ice cream with
29:51this
29:52scottish staple she's going in so your pre-dessert has cloudy i've used cloudy hannah's using cloudy
30:01with his sorbet chilling ori preps his whiskey and sparkling wine phone
30:09looks 10 out of 10 bro hannah freezes her bramble lemon and thyme granita whilst june moves on to his
30:18mochi a japanese treat made from rice flour with sugar and water so i've got the mochi skin rolled out
30:25you just need to fridge it i feel like i'm having a breeze right now because
30:30i've only got two things to make everyone's like running around
30:37there's a toss of oat crumble one in the oven
30:44and her bramble compote is next white balsamic
30:49one of my favorite ingredients to use in desserts and pre-desserts
30:54it's delicious
30:58uh i don't know how to stop it
31:01all right chef so you've got four minutes to the pass
31:04yes andy i need you all up at the same time
31:09so basic i'm gonna start plating is that okay yeah yes
31:13ori layers blood orange sorbet and a drizzle of olive oil as jun plates mochi
31:21along with his crowdy ice cream hannah applies her toasted crumb bramble compote and topped with
31:29crowdy cheese mousse granita is next check in with each other please make sure you're all coming up
31:36together june creates a yolk from his sea buckthorn curd are you ready you guys in 20 seconds i'm just
31:45worried about my ice cream you're due at the past now hannah remember the extra time you take affects
31:50the other chef's dishes coffee housed in a smoke-filled cloche hannah's pre-dessert is ready
32:02thank you very much chefs can you guys grab the doors yeah thank you so much
32:09well done
32:13i think we should start with this one
32:17so this is from house trading dragon
32:23smoke's not too offensive actually quite a lot of oats maybe i'll take that back that's quite
32:30smoky now i like it that it's herbal as well as it's sweet maybe go slightly less crumb i just
32:37like
32:37that yeah this is from a film called sunshine on leaf
32:44that's tasty i always find a bit of a funny texture that glutenous rice yeah needed to an inch of
32:50its
32:50life sure the next you think so refreshing yeah i think it's good i like it
33:01now this one is uh inspired by skyfall mm-hmm the foam on the top is so light
33:07yeah i find this quite refreshing it's quite elegant
33:13i took the biggest bite it was so good it's done in i want you to rank them
33:20in order of preference i actually think this might be my least favorite
33:25i think uh a wee bit too much oak a little bit too much smoke this one's my second favorite
33:30i like that i like the flavor this one without a shadow of a doubt it's my favorite who do
33:37you
33:37think made what ori june hannah bang that was easy for you wasn't it
33:51it's a dessert course and the chefs need to create movie marvels for adam
33:55it's a tightly framed contest and only two can get to cook for the judges it's on
34:09making pastry now gonna get egg
34:21hey jen that was a deep breath you're taking there chef yeah i'm super nervous there's only two points
34:26between you and hannah yeah absolutely she is very skilled as a chocolate tier of ancestry i don't
34:34like when you're speaking negative speak positive and you'll get better results okay so the title
34:39of this dish is the spell cake the inspiration is uh brave the movie it's basically the cake that
34:46merida gives her mother to turn her into a bear oh i remember that it's a frangipan tart
34:51yeah with uh blackberry and blueberry jam on top is uh fennel pollen and um blackberry ripple ice cream
34:59and a little bit of a compotted berries on top as well is it going to be the best frangipan
35:04tart
35:04we've ever had i will try to make it the best frangipan tart you've ever had it's a bit wet
35:10i need to start
35:16again that's the short bread for the ice cream like june ori is also modest about his pastry skills
35:26you look a little stressed chef yeah probably pastry is not my strongest point the title of the dish is
35:31happy birthday harry and the inspiration is the cake that robbie coltrane who plays hagrid brings harry
35:37when he first meets him so it's a pink iced cake with green writing that says happy worthy harry and
35:42it's spelt wrong and he gives it to him in a cake box with blue ribbon so that is exactly
35:46what i'm
35:46going to do but the dish is a chocolate mousse with a blackcurrant insert then there's going to be a
35:52foutine base then under that there's going to be a heather honey and brown butter sponge on the side
35:57we're going to do shortbread ice cream and pete smoked whiskey caramel sauce what's the hardest thing on
36:02here then i want to cook the sponge mix as close to serving as possible so that it's fresh
36:12strong
36:19so we're melting the chocolate for the mousse this is the cream for the mousse
36:26this is the base for the custard
36:31how many pots you got on here love one two three four anglaise ice cream custard going two twill's
36:37okay so it's hannah world yeah it's gonna say hannah patissier chef world we've got going on here
36:42all right so the title of my dish is the goblet's chosen and the inspiration is harry potter and the
36:47goblet of fire the base part you've got your goblet you have your chocolate wand which is a cramo i've
36:52got
36:52lots of little bitty bits uh wild rice filleting a little crumb around the edge in the base will be
36:58a custard there is a malt ice cream and then you have a cocoa twill and a gemma sponge tempering
37:04chocolate in the great rich menu kitchen is not without its challenges you know i have but it was
37:09very hard all three chefs are recreating iconic film desserts and any errors will be impossible to hide
37:20i did two sweet pastries in five minutes
37:25to accompany his frangipan tart june is making a fennel pollen and blackberry ice cream
37:33this is going i'm just going to chop some blackberries jen and his spell cake now he's none too confident
37:40at all this dessert sounds like a pub dish june needs to make the best the best frangipan tart for
37:46me to score it really high this is chocolate and cocoa butter for the foutine base chocolate popping
37:55candy sabacha praline hazelnut praline foutine and some cocoa rice crispies
38:06i started out cooking at 14 in local restaurants then moved to edinburgh and worked at the michelin star
38:12number one at the belmoral and then i moved to andrew fairleys at glen eagles with lauren mcney
38:18who's obviously one of the judges and that was about 12 years ago so it would be it'll be good
38:22to
38:23cook for her again and show her what i've learned since then i think in the future i'd love to
38:27own my
38:28restaurant and be able to do my own thing and really put my personality on a plate for people
38:32to try that would be definitely an ambition of mine beef up
38:47just a little bit more whiskey i think it could have just tasted a little bit more
38:52ori's dish there's a lot going on and he wants to make this sponge right at the last minute
38:58i don't know i don't understand how you're going to cool it down and form a whole cake
39:01that you can carve in the middle and every layer is perfect temperature
39:07sorry mate all right you okay yeah sorry it's okay
39:14ori sets to work on the top layer of his cake encasing blackcurrant in chocolate mousse
39:19topped with a chocolate and foyatine disc
39:26just lining these tarts up
39:31that'll be the timer for the shortbreads coming out of the oven below me
39:38i'm gonna cook it again backs please
39:41i burnt my shortbread oh no really
39:46it's taking the form off of the top of the malt ice cream
39:49we set ice cream in our silicon mold and without whipping it if you just remove off that top excess
39:55layer you should almost just have that creamy texture this is the most confident i think i've
39:59seen her in the kitchen it sounds like she is coming all guns blazing with every technique she
40:04knows and she speaks extremely confident about pastry
40:10this is the white chocolate cocoa spray to go on the outside of the cake
40:18you frozen them solid yes
40:22that thing's aggressive it's so aggressive okay right uh what do i do just leave them leave them
40:28beside the stove that is a bird custard seasoning has been an issue in previous courses so hannah
40:39is paying attention to that now i'm just adding a little bit of salt to this because we learned our
40:45lessons looking at my dessert it's lacking a few components i might do a blueberry and ginger sauce
40:51like a really thick ginny sauce but does ginger work in there who knows it's happening hannah moves
41:00on to her cremo mix for harry's wand anglaise over the 64 mangeri adding a higher percentage
41:07chocolate for a dark rich finish
41:15then i'm going to separate it have some stewed berries on top so i've got something for you to try
41:20it's a blueberry ginger sauce i'll probably put this on the bottom because i still want it to look
41:27like the cake from brave june's blueberry and ginger sauce was delicious if the rest of his components
41:35on his plate taste as good as that sauce it could be a good dessert or he's aiming to make
41:40his cake the
41:41same as the one hagrid gave harry potter in the film complete with spelling mistakes happy birthday harry
41:49that's a handsome bit of writing you got there it's hard to actually spell it wrong every time
41:53you write it you want to spell it right
41:58this is the ripple ice cream happy days the centerpiece of hannah's dessert is harry's wand
42:06the handles for the ones will be set in a silicone mold
42:11the only thing i am concerned that is hannah is brushing the inside of the molds with that
42:16metallic powder now usually when you want a wood effect use a brush and you scrape the outside to
42:21get them grain effect on the wood i want it to look as real as possible because you're speaking with
42:26so
42:26much passion i'm not doing very well because that's the second thing i'm burnt
42:34i'll just get more sugar and make another caramel it's all good ones are in i'll pull them out
42:39i'll do them tender chocolate tempering chocolate is the process of heating and cooling resulting in a
42:46shiny finish and a snap when broken i'm happy with the color for for the blind bake i have a
42:54knack of
42:54all the filling these probably the worst frangipan tart ever broadcasted on television sorry i just
43:03push them in right i'd push them a bit deeper i'd put a little bit more frangipan around them but
43:08i'd
43:08push them deeper okay yeah so i'm just making the brown butter heather honey sponge and then in here is
43:16fresh eggs trimoline icing sugar salt bacon powder and plain flour
43:27i think to get to the next round it has to be the best frangipan tart ever made in the
43:34world
43:36because i did the jiggle test and it didn't jiggle i might not jiggle because it's so full
43:42it smells good at least first up to the pass is june june you got six minutes to the pass
43:49please
43:49yes chef how are you looking for time good chef yeah that was a lot of enthusiasm in that voice
43:55what can i do right chef what can i do for you just hang out with me i guess
44:01uh oh can you get the ice creams out of the freezer please first blueberry and ginger sauce
44:09oh scotland let's be magnificent and tops with fennel pollen and blackberry ice cream
44:16are we going to be on time and stewed blueberries i'm walking now
44:23he's good at creating atmosphere at the pass what's the name and inspiration so the name of this dish
44:30is called the spell cake the inspiration of this dish is brave
44:45you happy with the way the pastry came out yeah very happy i feel like uh it blind baked really
44:51nicely
44:52the pastry for me is a bit short and crumbly are you happy with the consistency of the smoothness of
44:58the ice cream uh i'm happy with the ice cream consistency and the taste i'm a bit confused
45:04by this ice cream i was expecting a bigger rocher just done nice and cold i think you could have
45:10almost put the ice cream on a side dish you think the almond frangipan do you think it's coming through
45:15enough i might have overfilled it with more jam than frangipan probably try and get more frangipan
45:20into the tart because it's kind of like dipped in the middle slightly where he's actually put his ice
45:24cream and um do you see this at the banquet no it's almost something that you'd maybe have with a
45:31cup of tea or coffee in the afternoon what would you give yourself if you had to score it five
45:35five okay let's score it seven i'm gonna go six so you think you've done enough i think i've fallen
45:43at the last hurdle i believe that hannah's gonna knock it out of the park you never know she could
45:48trip over it doesn't matter think about your own right how did that go you okay yeah it was all
46:06right
46:06don't feel disheartened next up is ori that's um popping candy and sabatcha
46:17ori you have just over five minutes to the pass please wait i'm going to take the full five
46:21minutes temperature is you going to get your yeah ori wants to give his fully assembled mousse and
46:27sponge cake time to reach room temperature before serving not great tv me just standing five minutes
46:32i like the box and stuff i like the way it looks but i've never seen him this nervous
46:38no out of all of his dishes caramel's coming up
46:45is everything how you wanted it yeah everyone's turned out the way i wanted it he's definitely not
46:50going to crack a smile until it's up on that pass yeah what's on the bottom uh shortbread on the
46:55bottom because it's shortbread ice cream what nice color that caramel
47:06you were bang on time there just wanted to take the full amount of time to make sure that
47:10it's the right temperature you're nervous let's just get this over and done with the name of the
47:14dish is happy birthday harry and the inspiration is robbie coltrane who plays hagrid who brings harry
47:20his first birthday cake oh oh yummy the ice cream short bready yeah the shortbread through the mix
47:42blended into it and then there's some crumbed on the bottom on top just to emphasize that as well
47:47the ice cream is um do you think you should have done with a little bit more shortbread
47:53i think it's a bit eggy the chocolate flavor and the mousse do you think the chocolate needs a little
47:58bit of salt um it has got a little pinch of salt in there but i think with the salted
48:02caramel as well
48:03i think i think it's nice i love the mousse it's a really nice texture i think the layers and
48:08the
48:08quantity like the balance of it is all off so your little happy birthday cake are all the layers in
48:13proportion i think they are yeah i think you wouldn't want too much sponge it feels like a
48:18sponge on top of a cake yes as opposed to one the whole thing i think like if it was
48:23all together
48:24it would be nice the heather honey coming through there it's just a background note really because
48:29this feels very dry yes if you were to score yourself this dish what would you give yourself
48:33it's turned out exactly the way i want it so i'm gonna say nine or a ten i think this
48:39is uh eight
48:42it is a seven
48:48how'd that go yeah i was really happy with it yeah yeah
48:56last up it's hannah oh très chic hannah do you need help only thing you could do is fry wild
49:03rice and
49:03buckwheat for me hannah you have five minutes to the pass please copy how are we looking uh i'm a
49:10little
49:10bit behind you're definitely behind i think so yeah my advice is always to be if you're going to be
49:16late make sure it's worth it so take your time as soon as these ones are in i'm looking good
49:20do you
49:21need us to do anything else hannah there should be four goblets i take this you're going to put edible
49:25glue around the side here and then you're going to gently set the black circle on okay keeping the
49:30name tag then yes please she wants to end on high yeah good for her
49:40she's a good sign lights on is a good sign ori plates for your teen and caramelized chocolate
49:47custard and then could you grab me a jug of boiling water and then i'm good to start building the
49:52ones
49:52hannah you're due on the pass now and you're moving into extra time copy
49:57can you grab the tray of ones from the blast reader yeah
50:05hannah needs to release three handles from the silicone molds to attach to the ones
50:13can you grab the one boxes that are there one boxes along here yeah two more handles are required
50:21oh she's struggling to get the ones out of the molds i think especially because she's using thick
50:27silicon so that takes a long time hannah you did want to chill them down nitrogen will be your best
50:31option if you have some yes please do you want me to try and get one out as well yeah
50:35that would be amazing
50:39that one's loosened if you want to try that one hannah you're eight minutes over now we might need to
50:44take
50:44the scoring into consideration the longer it takes yes she brushed the inside with the powder rather
50:50than just the straight chocolate ah remember you only need three
50:57just remember that's minus 188 so the chocolate will need to come back up to temperature
51:14how long do you think you're going to need now i know i'm over i know it's going to affect
51:17it i
51:18want to give you this perfect
51:23they look so good me hannah finally starts to build her dessert
51:27she tops her bowls with puffed rice and buckwheat followed by malted ice cream chocolate sponge
51:34and a cocoa twill everything else is ready to go i'm just going to put one little flower on each
51:39one
51:40i walk into the pass
51:44oh wow
51:47hannah you were 16 minutes over there so i might need to take that into some consideration i appreciate that
51:53i'm sorry i would like to pass strike your match and inflame the goblet of fire reveal the chosen
51:59name who will venture into the flavors that conspire a feast of wonder the champion prize sown here
52:07oh look it's for me it's my name
52:21your malt ice cream is that malty enough i think so yeah i had more in it previously as well
52:27and
52:28it's something i actually didn't add all of today maybe it would be better with something that's going
52:32to cut through all the chocolatey in this rather than malt yuzu would be nice and your wand are
52:39you happy the way that that came out i am there's a little bits of chocolate that weren't cut and
52:44set
52:45perfectly on the eye you could see that but to execute that in the time even been over i'm very
52:50happy i think visually stunning i think the temperance a little bit thick so do you see this dish at
52:56the
52:56banquet do you think people will understand it i think so yeah hits the brief 100 hang on it's
53:02beautiful if you were to score this dish what would you give yourself i'd give myself a 10. a 10.
53:08yes
53:08but because i was late i don't think it's a 10 i think it's an eight so timing will drop
53:13you two
53:13points i think so so sadly someone is leaving and you're two points behind june do you think you've
53:19done enough i would hope so compared to the june's dish that i tasted i'm gonna go a nine yeah
53:27i'll
53:28give her a nine as well well fascinating a fascinating moment i wonder if hannah's done enough
53:39high drama in the kitchen throughout the dessert course yeah it is a little stressful if i'm honest
53:45yeah because i still wanted to give out tens today there was a stage where i was going am i
53:50even putting a wand in this box right now i think you did the right thing and just like held
53:54your nerve
53:54yeah and got it up i wanted to finish the week with scotland being very good on all angles how's
54:02everyone feeling you're safe unrivaled yeah it's just between us now isn't it
54:12ori leads on 28 june is on 22 and hannah is on 20. high drama emotional performances and some
54:26cinematically very strong presentations there was beauty but there were errors june for your dish the
54:34spell cake your late edition of the blueberry and ginger sauce was delicious it added a real warmth to the
54:40dish the ice cream was too heavy on fennel pollen i thought your pastry was thin buttery nice and
54:47short however you promised me a frangipan tart the whole thing felt flat because there wasn't enough
54:52frangipan and all i can taste was berry jam ori for your dish happy birthday harry it looked exactly like
55:01hagrid's cake the dark chocolate mousse was faultless however the sponge was a little dry and the heather
55:09honey didn't really come through i would suggest you brush that sponge with a little bit more honey
55:15the ice cream was a little on the dull side i suggest either lose the ice cream altogether
55:20or try the shortbread in a different component perhaps in a baked custard insert to give another
55:25layer to that cake hannah for your dish the goblet's chosen the wand looked elegant and grown up
55:34the chocolate was nicely tempered perhaps a little too thick the cremo inside the wand was nice and
55:41chocolatey had a nice pinch of salt and had a great mouth feel you were 16 minutes late to the
55:48pass
55:48which i'll have to deduct points for
55:52so two the scores ori
55:59i'm giving you
56:02an eight
56:04if you work on the detail of this dish ori it could definitely reach the standard of your other courses
56:11hannah
56:13hannah i'm scoring you
56:17a seven
56:18hannah you lost two points for lateness but your perseverance was so impressive
56:26jen
56:28i'm scoring you
56:32a five
56:33it was a simple dessert jen and unfortunately in its current form it's just not at the level that
56:40we're looking for so that leaves ori on 36 points and hannah and jen are tied again
56:52this time on 27 points so we've had to go back to the pre-dessert rankings
57:01i can reveal that in third place it was
57:11hannah we have loved having you back in this kitchen again hannah so talented no thank you for
57:16having me back to finish on a note where i didn't give up was all i wanted to do and
57:20i didn't and i'm
57:21very proud of that that was powerful to all the girls out there get yourself on gbm yeah 100
57:26percent origin please take the advice tomorrow you've got tougher judges and i really want to
57:33see scotland at that banquet good luck thank you thank you chefs thank you thank you
57:41congratulations
57:42oh yeah i think that's so well i'm so proud of you
57:46thank you
57:50it's gut-wrenching to know that that would have been in theory a nine
57:54if i hadn't have had the two points knocked off for time for dessert and starter didn't make um
57:58live up to expectation the only thing i can do is just to fight as hard as i can even
58:02if it's up
58:03against ori do i think i have what it takes to get to finals i hope so and i believe
58:09so i'll be
58:10getting my head down and trying as hard as i can it's been a thriller of a week lots of
58:16plot twists
58:16who knows what's going to happen on judgment day how are your buns they aren't perfectly right i'm
58:26just gonna like fly them anyway see what happens
58:39you
58:58You
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