- 14 hours ago
Come Dine with Me - Season 53 - Episode 03: Bradford, Gaby (3)
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00:00So Italian sausages are definitely a little bit bigger than English sausages.
00:04On today's show...
00:05Cheers to a good night.
00:07A humble host.
00:08I'm very confident that this is a winning night. Come on.
00:11Beautiful. I loved it.
00:12Dubious dialects.
00:13Can you roll your mouth?
00:14That's what I like.
00:15Rrrr.
00:16Rrrr.
00:17Rrrr.
00:19Oh, lull.
00:21And Roman retribution.
00:23When I heard that it was chocolate spread, I was like, oof.
00:25If the food that was given to me tonight was served at my banquet, she'd be beheaded.
00:32Balanula!
00:33As five keen culinarians compete for the cloche of cash.
00:37I mean, get over it, right? We all fart as well.
00:47It's the third day in Bradford, home to St George's Hall, the oldest concert hall still in use in Britain.
00:55And hoping for a standing ovation this evening is health and well-being coach Gabby.
01:01My background is I am half Sardinian.
01:04The theme of my evening being La Dolce Vita is the sweet life.
01:08And, you know, for me that is really part of my culture, is the food, the style, the fashion.
01:16And that all sort of blends into that theme for me.
01:19Lovely. So what's been happening this week?
01:22Cheers.
01:24Well, last night saw private health care provider Jason deliver both decorum and Yorkshire delights.
01:30I'm loving the size of Yorkshire.
01:33It's the biggest one I've ever seen.
01:35But his planetary-sized pudding was too much for sales director Tom.
01:39I just couldn't understand what the Yorkshire pudding was doing there.
01:42And certain conversations were considered a little suburban by Reiki master and holistic therapist Akili.
01:49Those people that live in those areas that you've mentioned don't want to be tanned with the brush that they're
01:54from Bradford.
01:55Last night I was a little bit bored. I wasn't just being reserved for my own reasons. I was genuinely
02:02bored.
02:02The standard was set on Monday with bank auditor Cooley, who won over his guests with an East meets West
02:09fusion.
02:10It is absolutely delicious. Really?
02:13It's gorgeous, yeah.
02:15So far, I think my night has beaten Jason's, so I'm not worried at the moment.
02:20But it's not all sweetness and light amongst the group.
02:23Spending what we spent on 30 grams of fish eggs was a little excessive.
02:28I don't like wannabes, and that's Tom.
02:30Despite that, Cooley's out in front with 31.
02:33So, what's everyone expecting from Gabby tonight?
02:37I'm just expecting a really out there, fun, loud, entertaining evening.
02:43I love Italy. Rome is my favourite city.
02:47I do believe in reincarnation. I do believe I was a Roman.
02:51Obviously a Roman emperor.
02:52But of course.
02:54This week I've been manifesting.
02:55So I've been manifesting and envisaging that tray with the £1,000 on.
03:00So when I've been doing my manifestations, I am going to win.
03:02I am going to win.
03:02And the first stop on her way to the Grand is the Maine.
03:06Mallaredes a la Campidinese.
03:08And for Achille, gnocchetti sardi.
03:11I have absolutely not the foggiest idea what the Maine is.
03:17I think it could be fish with, like, sardines with noccia or whatever they call it.
03:25That pasta that's rolled up, is it called noccia?
03:27Almost.
03:28We don't have a translation in English, but the Italians call it gnocchetti sardi,
03:33which is, like, small, mini pasta from Sardinia.
03:37Gabby starts by skinning some sausages.
03:40So Italian sausages are definitely a little bit bigger than English sausages,
03:45which is a bonus.
03:46It's not all about the size, Gabby.
03:49She mixes the sausage meat, some saffron and a shot of wine.
03:53I never measure anything when I'm making my own.
03:56A lot of the time I just hope for the best.
03:59Yeah.
03:59Who needs a recipe?
04:01You can really smell those flavours now.
04:04Oh, yeah.
04:06She flings in some fragrant fennel,
04:08then fries the onions and slops in some sausage meat.
04:12A plop of passata and it's left to simmer.
04:15Yeah, everything's going well.
04:17Pretty much on time.
04:19On to the pasta.
04:21So I'm making my own pasta, which I've never, ever done in my life.
04:24I've never made pasta.
04:25Why would you when you can open a packet?
04:27I thought, it can't be hard if my mum did it, so...
04:29Bit rude.
04:30I would hope she is going to make her own pasta,
04:33but I don't think she will.
04:36I think it'll be off a shelf.
04:39She mixes together water and semolina flour.
04:43Probably some sardinia somewhere.
04:45Like, what's she doing?
04:46She's doing it all wrong.
04:47No, surely not.
04:49Mind you, that is thin.
04:50Go along.
04:53I will get quicker once you get into your floor.
04:57Pasta prepared, it's put aside to cook this evening.
05:01On to dessert.
05:02Nutella and panettone pudding.
05:06Panettone, it sounds like a good word, doesn't it?
05:08You've got the alliteration.
05:10Panettone pudding, pee-pee.
05:11I cannot stand Nutella.
05:14I hate the stuff.
05:15I'm making a panettone pudding,
05:17so it's my take on a bread and butter pudding.
05:20Gabby gets started buttering up her panettone.
05:23This is a very, very traditional panettone
05:27that's got the dried fruit,
05:29a little bit of candied peeling and things like that.
05:31I am serving this with a traditional sardinian digestivo.
05:37It's made with myrtle berries.
05:39It's really, really nice.
05:40It reminds me of cough medicine.
05:42Yummy.
05:43Once it's cooked,
05:44it should have a little bit of a nice texture to the top
05:48and very soft and sort of gooey.
05:51She combines cream, sugar and vanilla extract.
05:54This is Madagascan vanilla extract.
05:56I think it's one of the better ones on the market.
06:00Oh, fancy.
06:01Eggs added, it's given a stir.
06:04And to finish, Jason's favourite is dolloped on.
06:08That's done now.
06:09All I'm going to do is just pour the mixture on later,
06:11just before it goes in the oven.
06:13And then we're done.
06:16Starter next.
06:18Stuzzichini.
06:19Salumi, fiqui con ricotta
06:21with gamberoni, alaglio and formaggi misti.
06:25Try saying that in a hurry.
06:27Salumi, I think that's salami, I'm guessing.
06:30I think the stuzzichini, however you say it,
06:34I've got too much teeth and tongue for that word.
06:38I think it's like a carjet strudel.
06:43That actually sounds delicious, but no.
06:46So my starter is stuzzichini, which is Italian tapas.
06:51Gabby begins with the seasoning for the prawns.
06:54Garlic, chilli and parsley are dumped in a pot with olive oil and butter.
06:58She whips the ricotta for the figs.
07:02How am I going to get it out of there?
07:05It's not coming out!
07:06The figs get a splodge of ricotta and a squirt of honey.
07:10So these are all done, finished now.
07:12I'm just going to pop them over there
07:13and then I'll finish them off in the air fryer later.
07:16The rest of Gabby's Italian tapas will be plated up on the night
07:19and the prawns will be freshly cooked.
07:23Adesso finito!
07:24Chibi jam and doppel.
07:25Yeah, see you later!
07:27Time to get glammed up while your guests smull over the menu.
07:30Seems like a cheesy starter.
07:32Let's just hope it's not a cheesy night.
07:36This menu does actually have me worried.
07:38What I love about this menu is that it's all Italian,
07:42it's all coherent and it's all fused together perfectly.
07:48Allora, buona festa!
07:53First to be transported to Sardiniera is Tom!
07:56Oh!
07:57Hi!
07:59Oh, you look nice!
08:02Next, through the gate, it's Akili.
08:06Oh, come in!
08:06Hi!
08:07Oh, my God!
08:09Hey, you look nice!
08:10Wow.
08:13Here comes Cully.
08:14I'm assuming those are designer Italian shades.
08:17Oh, come in!
08:18Hey!
08:20Here he is!
08:21And looking more Dracula than Don Corleone, it's Jason.
08:26Oh, my goodness me!
08:29Definitely got the memo.
08:32And for my mole.
08:34Oh!
08:38Here's to a good night, some good food, and a good old laugh.
08:42Fantastic.
08:42Cheers!
08:43Cheers to that.
08:44Cheers to that.
08:44Absolutely brilliant.
08:46Coming up!
08:47It's only gone.
08:48A revolting racket.
08:50Ooh!
08:51It's just wrong.
08:53I hope it doesn't reflect on my score.
08:55That sound is just awful.
08:58And distressing desserts.
09:00I do enjoy it.
09:01It's just a texture.
09:03So, you know them sponges that you wash your car with?
09:06One of them, saturated with chocolate spread.
09:15It's night three in Bradford.
09:17Cheers to that.
09:18Cheers to a good night.
09:20Where host Gabby is hoping to pocket the £1,000 prize with her Sardinian soiree.
09:29So, I've got a little surprise for you guys.
09:33Intriguing.
09:37This is Xavier, my son.
09:39I was wondering who that fella was.
09:41And now you say you're lonely
09:48You cried the whole night
09:51Sounding good.
09:54Well, you can cry me a river
09:58Cry me a river
10:01I cried a river over you
10:06Nice one, Xavier.
10:07It'll be over soon.
10:09I think everyone enjoyed Xavier singing
10:12Akeelie cried
10:13Which is always a good sign
10:14She said, I'm crying a river
10:16Which was really cute
10:17But, yeah, everyone seemed to enjoy it
10:19And I think they were quite impressed
10:21That it was my son
10:22Cry me a river
10:29Woo!
10:30Woo!
10:32Yeah!
10:35Bravissimo!
10:37Back in the kitchen
10:38Gabby's oiling up her prawns
10:40And then nutting up her figs
10:46Brawns take position
10:49Feeling positive?
10:51I'm very confident that this is a wedding night
10:53Come on!
10:54Yes, come on!
10:56The starter is ready
10:58Stuzzicchini
10:59Italian tapas to you and me
11:21They all come from an Italian distributors in Huddersfield
11:30What you get in the supermarket is okay
11:32Right
11:32But actually what you get from Italy is much, much better
11:35Much better quality
11:44You're absolutely certain this hasn't come out of a packet from a supermarket?
11:47No!
11:48That's a supermarket!
11:50The starter tonight was, for me, a supermarket pre-packed starter
11:57So figs are one of my favourite things to eat
12:00And the way you did those was beautiful
12:03And you can tell, obviously, they're perfectly in season
12:04Perfectly cooked
12:05It's beautiful
12:06I love it
12:07Love it
12:08Thank you
12:09That's really nice
12:10I don't think the starter had a wow factor
12:15But it was enjoyable
12:17I used to live in Oman
12:19In the Middle East
12:20Wow!
12:21Although there are places where you could go and get a drink
12:23What a lot of people did that lived there
12:25They had bars in their own home
12:27And I do love a cocktail and I do love making cocktails
12:30Go on, if you were a cocktail, what would you be?
12:32A pina colada
12:34A little bit like it
12:36Just because it's kind of sweet, it's kind of fun as well
12:41And reminds you of summer
12:43Travel, holidays
12:45If I was a cocktail, I would probably be a Negroni
12:51It's strong, it's powerful, and it packs a punch
12:56Oh!
12:58Yes!
12:59Yes!
13:00Well, I'd rename the Long Island Ice Tea 2
13:04Come here
13:05Warm, fuzzy feeling
13:08LAUGHTER
13:10Cully, tonight, he got on my nerves
13:15He's too much
13:17As soon as Cully sat down, I started to get bored
13:21I would be a Bob Marley
13:23Not because I want to be a man, but because he's very strong
13:27We've got the travel guy here
13:29I think we all need to book a holiday
13:31And get ourself off to the Caribbean
13:33And all we want is a Bob Marley
13:35Bob Marley!
13:36LAUGHTER
13:36You too
13:38Yeah, I was quite pleased with that
13:39I thought it might have been a bit much and a bit too much going on
13:42But everybody seemed to enjoy it
13:44And good comments
13:45So, yeah, I'm really relieved
13:49Right, time for the main
13:51Gnocchetti glides in for a quick boil
13:52Going to be the best main of the week, I think
13:54It's going to be that bit different
13:56Something they've never heard of
13:57Something they've never had
13:59And I love introducing people to sidenian dishes
14:01The sauce gets a smattering of parmesan
14:05And it's time to test the pasta
14:11It's really good
14:13Bingo
14:15Pasta and ragu are plonked on a plate
14:19Il secondo piatti è pronto
14:22Pronto indeed
14:25Mail, pasta and sauce
14:27And for achili, pasta and a different sauce
14:31Aye, thank you
14:32Buonasera
14:34Buonasera a tutti
14:36Are you welcome?
14:38Grazie mille, signora
14:39Ah, prego, prego
14:42Tom was talking a lot in Italian
14:45He's obviously done his research
14:48Because I don't believe he knows all that
14:50Buon appetito
14:51Thank you
15:00It's really al dente, which is lovely
15:03Yeah
15:03That's what I'm soft
15:04Yeah
15:04I like pasta
15:06I love pasta
15:07But pasta is pasta
15:08It was still enjoyable
15:11But not something that really I'd write home about
15:14This is a traditional Sardinian dish
15:18So the gnocchetti, which is the pasta
15:22So the Italians would call it gnocchetti sardi
15:25Yeah
15:25But in Sardinian, they call it malaredus
15:28Yeah
15:29Which is the type of pasta
15:30Yeah
15:31Yeah, and usually homemade
15:33Yeah
15:33It's a massive thumbs up, mate
15:37Well done
15:38Thank you
15:39I think it's really beautiful
15:42I think there's a real richness and depth to the flavour of the ragu
15:47Is this homemade?
15:48Is this homemade?
15:48It is
15:49I have made it, yeah
15:50Spot on
15:51Is it alright?
15:52Yeah, good
15:52Yeah?
15:53If it was homemade, I felt that it was a little bit undercooked
15:57But the pasta was not as soft as I'd like it
16:04Underneath your placemat, you've got a little card
16:07Oh, oh
16:08So you've all got a couple of words on there
16:11See if you can pronounce it or what you think it might need to sound like
16:17Per
16:19Per
16:20Favor
16:21Very good, almost
16:23Per favore
16:24Can you roll your ass?
16:25That's what I like
16:26Rrr
16:27Rrr
16:28This one can
16:29A big part of Italian culture and language is rolling your tongue
16:34And I think I've got that to a T
16:37Rrr
16:39Rrr
16:40Rrr
16:40Rrr
16:42Hello
16:43You're OK there, Jason
16:44Ciao, Bella
16:46What do you think that means?
16:47Hello
16:47Gorgeous
16:48Rrr
16:49Talking to me?
16:51Rrr
16:53Rrr
16:54Salve
16:55Salve
16:56Salve
16:56Salve
16:57Brava
16:57Questo menu è un menu vincente
17:00Perfetto
17:01So
17:02Which menu is a winning menu? No?
17:04No
17:05Almost
17:06Almost
17:07This menu
17:08This menu
17:09A winning menu
17:10LAUGHTER
17:14I am still feeling confident, yeah
17:17I am
17:17Yeah, I'm still hopeful
17:19I've been manifesting
17:21Winning that trade
17:23Time for pudd
17:24The panettone is bathed in the creamy eggy mixture
17:28Then it's up to the oven to work its magic
17:31This part is actually la dolce vita
17:34This is the sweet life, the sweet end to the evening
17:37And I hope that there will be a sweet end with the scores later on tonight
17:43It's dolce time with panettone pudding
17:53It's dolce time with panettone pudding
18:01Oh
18:01Red wine
18:04One of my favourite fruits
18:06So it's a little bit of a twist on a bread and butter pudding
18:10And the little drink that you've got is a Mirto di Sardegna
18:15Thank you
18:16You're welcome
18:21The cream's there
18:22Oh is it?
18:22Yeah
18:29The texture of your take on the bread and butter pudding
18:37Superb
18:37Oh thank you
18:38Yeah
18:39I can easily see myself finishing all this
18:41Yeah
18:42I do enjoy it
18:43It's just a bit like
18:45It's just a texture
18:46You know them sponges that you wash your car with?
18:50Yeah
18:51Yeah
18:51Car wash
18:52Yeah
18:53One of them
18:54Okay
18:55Saturated
18:57With chocolate spread
18:58Delicious
18:59I mean it's annoyingly good
19:03When I read the menu
19:06And I heard that it was chocolate spread
19:08I was like oof
19:09Yeah
19:10Not a fan at all
19:11But there's just enough
19:13You sure about that Jason?
19:14To serve a basic bread and butter pudding
19:18With a chocolate sauce
19:20Was really
19:21Really disappointing
19:22Never mind old bean
19:24Gabby's got something to cheer you up
19:25So has anyone
19:26Got anything like
19:28A party trick or
19:29I've got a broken nose
19:31That cracks
19:31Oh is it
19:32Is it this one?
19:33Oh
19:34Mmm
19:35Not so much a trick
19:37More of a
19:38A party
19:39Revolt
19:41Because I find it revolting
19:46That sounds like a really
19:48Does that sound like
19:49Jason's appalled by it all
19:51He's going home
19:53That is a haze
19:54That sounds so much
19:57I love that
19:59That's so good
20:00I think I can do something a bit creepier
20:03Oh go on
20:03Okay
20:05Yeah
20:08Oh
20:09Oh
20:10Tom
20:12Making that horrific noise
20:14With his ear
20:15Clearly demonstrates that there's nothing in between his ears
20:19Jason
20:20I don't think it was that disgusting
20:22It's not someone put my finger inside my ear
20:24It was just a noise that literally a bit of air makes
20:27I mean
20:27Get over it right
20:29We all fart as well
20:30It's just wrong
20:32Yeah
20:32Is it the noise?
20:33It's the noise
20:35Yes
20:35It's
20:36We've just eaten
20:37It's just wrong
20:38I think it's repulsive
20:39Oh
20:40Gabby starting with dislocating her nose and putting it back
20:45That sound is just awful
20:50It really, really killed the night
20:53I'm quite pleased with the way everything's gone
20:56Everything?
20:57I'm a little bit worried about the party tricks and Jason
21:00I think he's just turned his stomach a little bit and I hope it doesn't reflect on my score
21:05Let's find out shall we
21:07Scores
21:07Por favore
21:08Tonight has been a wonderful Sardinian experience
21:12Good food, good wine, good extras and ambience and that's why I am scoring Gabriella an eight
21:20So for this experience from Sardinian tonight it's got to be a nove
21:27Dolce beta vibe, the Italian glamour, the glamorous gobby gabby, I'm giving her a nine
21:36As a Roman emperor in a previous life if the food that was given to me tonight was served at
21:44my banquet
21:46She'd be beheaded
21:47So tonight it's a six
21:51Gabby's manifestations look like they're working, she moves into first place with 32
21:58Next time
21:59Met the boys wing
22:02Contentious critique
22:03For me some of the mutton, it's a little bit chewy
22:06I know my meat and I know when it's tender
22:08And offensive offerings
22:13If I was to give Jason a gift it'd be a person I'll let you transplant
22:17We are walking like in a Dolce beta
22:21This time we got it right
22:25We're living like in a Dolce beta
22:29Mmm, gonna dream tonight
22:33We're dancing like in a Dolce beta
22:37With lights and music on
22:40Our love is made in the Dolce beta
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