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1 | 00:00:01,040 | 00:00:04,120 | MAEVE O'MEARA: Professional kitchens are run with military precision | MAEVE O'MEARA: Professional kitchens are run with military precision |
2 | 00:00:04,320 | 00:00:06,160 | and a clear hierarchy. | and a clear hierarchy. |
3 | 00:00:06,360 | 00:00:07,799 | WOMAN: Yes, chef! | WOMAN: Yes, chef! |
4 | 00:00:08,000 | 00:00:11,519 | While inside homes, meals are cooked with heart and heritage. | While inside homes, meals are cooked with heart and heritage. |
5 | 00:00:12,640 | 00:00:13,960 | (LAUGHS) | (LAUGHS) |
6 | 00:00:14,160 | 00:00:16,000 | Now, in the ultimate food fight, | Now, in the ultimate food fight, |
7 | 00:00:16,199 | 00:00:19,160 | we're pitting the home cooks against professional chefs | we're pitting the home cooks against professional chefs |
8 | 00:00:19,359 | 00:00:21,359 | to see if passion can beat expertise. | to see if passion can beat expertise. |
9 | 00:00:21,559 | 00:00:23,719 | Us home cooks are gonna bring it home. | Us home cooks are gonna bring it home. |
10 | 00:00:23,920 | 00:00:24,960 | Yes! | Yes! |
11 | 00:00:25,160 | 00:00:30,960 | Each week will feature a different cuisine, and this week it's Turkish. | Each week will feature a different cuisine, and this week it's Turkish. |
12 | 00:00:32,600 | 00:00:34,799 | And these four home cooks are going head to head | And these four home cooks are going head to head |
13 | 00:00:35,000 | 00:00:38,520 | against the chefs' line from Sydney restaurant Anason. | against the chefs' line from Sydney restaurant Anason. |
14 | 00:00:39,560 | 00:00:41,640 | The aim - to cook their way up the ranks, | The aim - to cook their way up the ranks, |
15 | 00:00:41,840 | 00:00:45,399 | starting with the apprentice, right up to the head chef. | starting with the apprentice, right up to the head chef. |
16 | 00:00:45,600 | 00:00:48,479 | I wouldn't like anything more than all my chefs winning every section. | I wouldn't like anything more than all my chefs winning every section. |
17 | 00:00:48,679 | 00:00:50,439 | I'm quite confident about my team. | I'm quite confident about my team. |
18 | 00:00:50,640 | 00:00:52,880 | I know I'm up against some tough competition, | I know I'm up against some tough competition, |
19 | 00:00:53,079 | 00:00:54,560 | but I think I can give a good shot. | but I think I can give a good shot. |
20 | 00:00:54,759 | 00:00:56,880 | The cooks with the best plates on the pass | The cooks with the best plates on the pass |
21 | 00:00:57,079 | 00:00:59,039 | will go through to the next round, | will go through to the next round, |
22 | 00:00:59,240 | 00:01:02,920 | but the home cook whose dish doesn't deliver will be sent home. | but the home cook whose dish doesn't deliver will be sent home. |
23 | 00:01:04,799 | 00:01:06,959 | Judged by executive chef Dan Hong... | Judged by executive chef Dan Hong... |
24 | 00:01:08,280 | 00:01:10,000 | ..renowned chef Mark Olive... | ..renowned chef Mark Olive... |
25 | 00:01:11,239 | 00:01:13,159 | ..and food writer Melissa Leong... | ..and food writer Melissa Leong... |
26 | 00:01:14,439 | 00:01:15,719 | So let's cook. | So let's cook. |
27 | 00:01:15,920 | 00:01:18,319 | ..who will be the last home cook standing, | ..who will be the last home cook standing, |
28 | 00:01:18,519 | 00:01:21,159 | and make it to the end of the chefs' line? | and make it to the end of the chefs' line? |
29 | 00:01:31,480 | 00:01:33,719 | This week we have four talented home cooks | This week we have four talented home cooks |
30 | 00:01:33,920 | 00:01:36,280 | ready to show their flair for Turkish cuisine, | ready to show their flair for Turkish cuisine, |
31 | 00:01:36,479 | 00:01:37,799 | starting with Taylor, | starting with Taylor, |
32 | 00:01:38,000 | 00:01:41,640 | a 22-year-old interior design student who has Turkish origins... | a 22-year-old interior design student who has Turkish origins... |
33 | 00:01:41,840 | 00:01:43,799 | WOMAN 1: Oh, my gosh! WOMAN 2: Yum! | WOMAN 1: Oh, my gosh! WOMAN 2: Yum! |
34 | 00:01:44,000 | 00:01:45,319 | Oh, my gosh. | Oh, my gosh. |
35 | 00:01:45,520 | 00:01:47,599 | WOMAN: Turkish food is so special for me | WOMAN: Turkish food is so special for me |
36 | 00:01:47,799 | 00:01:51,879 | because... it really connects me to my mother's culture. | because... it really connects me to my mother's culture. |
37 | 00:01:52,079 | 00:01:55,359 | ..Clinton, a vet from Melbourne who recently became a father... | ..Clinton, a vet from Melbourne who recently became a father... |
38 | 00:01:55,560 | 00:01:57,640 | We've been very blessed to have a cute little girl at home, | We've been very blessed to have a cute little girl at home, |
39 | 00:01:57,840 | 00:02:00,159 | and she's been cooking with me sometimes. | and she's been cooking with me sometimes. |
40 | 00:02:00,359 | 00:02:02,640 | ..fell in love with Turkish food on a trip. | ..fell in love with Turkish food on a trip. |
41 | 00:02:02,840 | 00:02:04,680 | And what I love about Turkish food | And what I love about Turkish food |
42 | 00:02:04,879 | 00:02:07,680 | is the combination of the sweet and savoury. | is the combination of the sweet and savoury. |
43 | 00:02:07,879 | 00:02:10,000 | Sally is a former professional flautist | Sally is a former professional flautist |
44 | 00:02:10,199 | 00:02:12,400 | who has a passion for Turkish cuisine. | who has a passion for Turkish cuisine. |
45 | 00:02:12,599 | 00:02:15,000 | I love spices and the herbs | I love spices and the herbs |
46 | 00:02:15,199 | 00:02:16,840 | and the flavours that come from Turkish food. | and the flavours that come from Turkish food. |
47 | 00:02:17,039 | 00:02:20,280 | Wine, Sally. And food. And our lovely host. | Wine, Sally. And food. And our lovely host. |
48 | 00:02:20,479 | 00:02:21,759 | Thank you! | Thank you! |
49 | 00:02:21,960 | 00:02:24,759 | 33-year-old Elianor, who grew up on a commune... | 33-year-old Elianor, who grew up on a commune... |
50 | 00:02:24,960 | 00:02:26,960 | WOMAN: Hello! Hi. How you going? | WOMAN: Hello! Hi. How you going? |
51 | 00:02:27,159 | 00:02:29,120 | ..has been cooking from a long time. | ..has been cooking from a long time. |
52 | 00:02:29,319 | 00:02:31,360 | I baked my first cake when I was five years old. | I baked my first cake when I was five years old. |
53 | 00:02:31,560 | 00:02:34,240 | Her mother introduced her to Turkish cuisine. | Her mother introduced her to Turkish cuisine. |
54 | 00:02:34,439 | 00:02:37,079 | She would put on eastern Mediterranean Turkish feasts, | She would put on eastern Mediterranean Turkish feasts, |
55 | 00:02:37,280 | 00:02:39,400 | so I think that's where it all came from. | so I think that's where it all came from. |
56 | 00:02:42,800 | 00:02:44,840 | DAN HONG: Welcome to The Chefs' Line. | DAN HONG: Welcome to The Chefs' Line. |
57 | 00:02:45,039 | 00:02:47,800 | This week we are celebrating Turkish cuisine. | This week we are celebrating Turkish cuisine. |
58 | 00:02:48,000 | 00:02:50,319 | Are you ready to cook or what?! | Are you ready to cook or what?! |
59 | 00:02:50,520 | 00:02:52,079 | ALL: Yes! | ALL: Yes! |
60 | 00:02:52,280 | 00:02:55,199 | Who's gonna win? Who's the best home cook here? | Who's gonna win? Who's the best home cook here? |
61 | 00:02:58,520 | 00:03:00,039 | I wanna see confidence. | I wanna see confidence. |
62 | 00:03:00,240 | 00:03:02,400 | I mean, that's the only way you're gonna get through. | I mean, that's the only way you're gonna get through. |
63 | 00:03:02,599 | 00:03:05,879 | This week you'll be cooking against the chefs' line | This week you'll be cooking against the chefs' line |
64 | 00:03:06,080 | 00:03:08,319 | from Sydney's Anason. | from Sydney's Anason. |
65 | 00:03:08,520 | 00:03:11,759 | (APPLAUSE) | (APPLAUSE) |
66 | 00:03:13,520 | 00:03:16,319 | MAEVE O'MEARA: Famous for producing traditional Turkish food, | MAEVE O'MEARA: Famous for producing traditional Turkish food, |
67 | 00:03:16,520 | 00:03:18,599 | Anason has only been open a year | Anason has only been open a year |
68 | 00:03:18,800 | 00:03:22,199 | and has won an award for New South Wales's best new restaurant. | and has won an award for New South Wales's best new restaurant. |
69 | 00:03:23,079 | 00:03:26,199 | The owner and executive chef is Somer Sivrioglu. | The owner and executive chef is Somer Sivrioglu. |
70 | 00:03:26,400 | 00:03:29,879 | MAN: Anason is inspired by my home town, Istanbul, | MAN: Anason is inspired by my home town, Istanbul, |
71 | 00:03:30,079 | 00:03:33,719 | to bring that urban Istanbul dining experience into Barangaroo, Sydney. | to bring that urban Istanbul dining experience into Barangaroo, Sydney. |
72 | 00:03:33,920 | 00:03:35,439 | Order's ready. | Order's ready. |
73 | 00:03:36,759 | 00:03:38,159 | Turkish food for me | Turkish food for me |
74 | 00:03:38,360 | 00:03:42,199 | is about variety, about regionality and seasonality. | is about variety, about regionality and seasonality. |
75 | 00:03:42,400 | 00:03:44,039 | So this a salmon pastirma. | So this a salmon pastirma. |
76 | 00:03:44,240 | 00:03:45,680 | One of your prettiest dishes, I think. | One of your prettiest dishes, I think. |
77 | 00:03:45,879 | 00:03:47,319 | I love the pastirma. | I love the pastirma. |
78 | 00:03:47,520 | 00:03:49,759 | For me it is very important to work with Turkish chefs | For me it is very important to work with Turkish chefs |
79 | 00:03:49,960 | 00:03:52,240 | because they definitely understand where I come from. | because they definitely understand where I come from. |
80 | 00:03:52,439 | 00:03:55,000 | The authenticity of Somer and his chefs' line | The authenticity of Somer and his chefs' line |
81 | 00:03:55,199 | 00:03:57,199 | will make them a force to be reckoned with. | will make them a force to be reckoned with. |
82 | 00:03:58,599 | 00:04:00,479 | There's a revelation of flavour there. | There's a revelation of flavour there. |
83 | 00:04:00,680 | 00:04:03,439 | (APPLAUSE) | (APPLAUSE) |
84 | 00:04:03,639 | 00:04:06,280 | Somer, can you please introduce us to your chefs' line? | Somer, can you please introduce us to your chefs' line? |
85 | 00:04:06,479 | 00:04:09,879 | Of course. This is our apprentice chef, Cagin. | Of course. This is our apprentice chef, Cagin. |
86 | 00:04:10,080 | 00:04:12,319 | Our station chef, Inal. | Our station chef, Inal. |
87 | 00:04:13,919 | 00:04:16,360 | And here we Ece, our very trusted sous-chef. | And here we Ece, our very trusted sous-chef. |
88 | 00:04:16,560 | 00:04:18,120 | And myself - my name is Somer | And myself - my name is Somer |
89 | 00:04:18,319 | 00:04:20,519 | and I'm the executive chef for Anason Restaurant. | and I'm the executive chef for Anason Restaurant. |
90 | 00:04:20,720 | 00:04:23,839 | So first to cook this week is apprentice chef Cagin. | So first to cook this week is apprentice chef Cagin. |
91 | 00:04:24,040 | 00:04:25,680 | Cagin, please step up. | Cagin, please step up. |
92 | 00:04:26,920 | 00:04:28,680 | Cagin, how you feeling? | Cagin, how you feeling? |
93 | 00:04:28,879 | 00:04:32,159 | I'm really excited to cook against the four home cooks. | I'm really excited to cook against the four home cooks. |
94 | 00:04:32,360 | 00:04:33,879 | How long have you been in Australia? | How long have you been in Australia? |
95 | 00:04:34,079 | 00:04:35,959 | Four months. Enjoying it? | Four months. Enjoying it? |
96 | 00:04:36,159 | 00:04:38,399 | I got zero life. I am just working. | I got zero life. I am just working. |
97 | 00:04:38,600 | 00:04:40,279 | (LAUGHTER) | (LAUGHTER) |
98 | 00:04:40,480 | 00:04:42,920 | Spoken like a true apprentice. | Spoken like a true apprentice. |
99 | 00:04:43,120 | 00:04:47,240 | Now it's time for us to see what you can cook, | Now it's time for us to see what you can cook, |
100 | 00:04:47,439 | 00:04:49,759 | and we wanna see your version of... | and we wanna see your version of... |
101 | 00:04:49,959 | 00:04:51,399 | ..Turkish prawns. | ..Turkish prawns. |
102 | 00:04:52,439 | 00:04:53,759 | Ooh! | Ooh! |
103 | 00:04:53,959 | 00:04:56,920 | MAEVE O'MEARA: Apprentice chef Cagin will prepare a Turkish prawn dish | MAEVE O'MEARA: Apprentice chef Cagin will prepare a Turkish prawn dish |
104 | 00:04:57,120 | 00:04:58,840 | from Anason's menu. | from Anason's menu. |
105 | 00:04:59,040 | 00:05:02,279 | With Turkey being surrounded by four different seas, | With Turkey being surrounded by four different seas, |
106 | 00:05:02,480 | 00:05:05,759 | prawns are an extremely common ingredient. | prawns are an extremely common ingredient. |
107 | 00:05:05,959 | 00:05:06,800 | And because of this, | And because of this, |
108 | 00:05:07,000 | 00:05:10,560 | there's a multitude of different Turkish prawn recipes, | there's a multitude of different Turkish prawn recipes, |
109 | 00:05:10,759 | 00:05:13,560 | and the home cooks will need to create their own version | and the home cooks will need to create their own version |
110 | 00:05:13,759 | 00:05:15,879 | using classic Turkish ingredients. | using classic Turkish ingredients. |
111 | 00:05:16,079 | 00:05:18,560 | Picking the best plate will be one of us, | Picking the best plate will be one of us, |
112 | 00:05:18,759 | 00:05:21,360 | and tonight, that's going to be you, Dan. | and tonight, that's going to be you, Dan. |
113 | 00:05:21,560 | 00:05:25,959 | Don't forget the prawns have gotta be perfectly cooked. Good luck! | Don't forget the prawns have gotta be perfectly cooked. Good luck! |
114 | 00:05:27,480 | 00:05:31,199 | Dan will judge each plate without knowing who put it on the pass. | Dan will judge each plate without knowing who put it on the pass. |
115 | 00:05:31,399 | 00:05:34,720 | You all have one hour till we need your plates on the pass. | You all have one hour till we need your plates on the pass. |
116 | 00:05:34,920 | 00:05:36,240 | So let's cook. | So let's cook. |
117 | 00:05:43,040 | 00:05:44,480 | Our home cooks are competing | Our home cooks are competing |
118 | 00:05:44,680 | 00:05:47,159 | for a chance to cook against executive chef Somer. | for a chance to cook against executive chef Somer. |
119 | 00:05:47,360 | 00:05:48,879 | But to get there, | But to get there, |
120 | 00:05:49,079 | 00:05:51,519 | they'll need to create a more impressive plate of Turkish prawns | they'll need to create a more impressive plate of Turkish prawns |
121 | 00:05:51,720 | 00:05:53,560 | than his apprentice, Cagin. | than his apprentice, Cagin. |
122 | 00:05:53,759 | 00:05:55,399 | Melissa, Turkish. | Melissa, Turkish. |
123 | 00:05:55,639 | 00:06:00,120 | Turkey is such a broad and contrasting range of flavours and textures. | Turkey is such a broad and contrasting range of flavours and textures. |
124 | 00:06:00,319 | 00:06:02,959 | They could take it in so many different interpretations | They could take it in so many different interpretations |
125 | 00:06:03,160 | 00:06:05,120 | and creatively, they get to show us | and creatively, they get to show us |
126 | 00:06:05,319 | 00:06:08,959 | what they understand about what makes Turkish food so great. | what they understand about what makes Turkish food so great. |
127 | 00:06:12,079 | 00:06:13,720 | So what are we knocking up tonight? | So what are we knocking up tonight? |
128 | 00:06:13,920 | 00:06:15,879 | Turkish-style prawn kebab. | Turkish-style prawn kebab. |
129 | 00:06:16,079 | 00:06:17,439 | Wow. Mmm! | Wow. Mmm! |
130 | 00:06:17,639 | 00:06:20,160 | The capsicum and eggplant are gonna become ajvar, | The capsicum and eggplant are gonna become ajvar, |
131 | 00:06:20,360 | 00:06:22,360 | so, like, a dip to go on the pita bread. | so, like, a dip to go on the pita bread. |
132 | 00:06:22,560 | 00:06:25,160 | So what are you worried about that could go wrong with this? | So what are you worried about that could go wrong with this? |
133 | 00:06:25,360 | 00:06:26,680 | Um... (LAUGHS) | Um... (LAUGHS) |
134 | 00:06:26,879 | 00:06:28,560 | Just serving it. (LAUGHS) | Just serving it. (LAUGHS) |
135 | 00:06:28,759 | 00:06:30,959 | (LAUGHS) Getting it on the table. | (LAUGHS) Getting it on the table. |
136 | 00:06:31,160 | 00:06:35,279 | Um... no, so the flatbread, I'm using buckwheat flour and... | Um... no, so the flatbread, I'm using buckwheat flour and... |
137 | 00:06:35,480 | 00:06:37,240 | Oh, what? Buckwheat? Yeah. | Oh, what? Buckwheat? Yeah. |
138 | 00:06:37,439 | 00:06:40,040 | It's a bit of an alternative choice. Reminds me of Nimbin a bit. | It's a bit of an alternative choice. Reminds me of Nimbin a bit. |
139 | 00:06:40,240 | 00:06:42,759 | Yeah. It's a little bit hippy. That's how I roll. | Yeah. It's a little bit hippy. That's how I roll. |
140 | 00:06:44,079 | 00:06:45,399 | Well, look, kebab, love it. | Well, look, kebab, love it. |
141 | 00:06:45,600 | 00:06:47,720 | I'll leave you rolling here, hippy. Alright, thanks. | I'll leave you rolling here, hippy. Alright, thanks. |
142 | 00:06:47,920 | 00:06:49,439 | (LAUGHS) (LAUGHS) | (LAUGHS) (LAUGHS) |
143 | 00:06:52,199 | 00:06:54,240 | I'm doing drunken prawns. | I'm doing drunken prawns. |
144 | 00:06:54,439 | 00:06:56,319 | That's my take on Turkish prawns. | That's my take on Turkish prawns. |
145 | 00:06:56,519 | 00:06:58,959 | I like call these the drunken prawns | I like call these the drunken prawns |
146 | 00:06:59,159 | 00:07:01,519 | because I use raki in my sauce. | because I use raki in my sauce. |
147 | 00:07:01,720 | 00:07:04,480 | It's one of my grandad's recipes. | It's one of my grandad's recipes. |
148 | 00:07:04,680 | 00:07:06,680 | He loves raki. | He loves raki. |
149 | 00:07:06,879 | 00:07:10,000 | Raki is an aniseed alcoholic drink in Turkey. | Raki is an aniseed alcoholic drink in Turkey. |
150 | 00:07:10,199 | 00:07:13,000 | Grandad says raki always brings out the taste in seafood, | Grandad says raki always brings out the taste in seafood, |
151 | 00:07:13,199 | 00:07:16,000 | so every time I think of prawns and seafood, | so every time I think of prawns and seafood, |
152 | 00:07:16,199 | 00:07:19,480 | I think of my grandad drinking raki in Turkey. | I think of my grandad drinking raki in Turkey. |
153 | 00:07:31,240 | 00:07:33,879 | I have to take the alcohol out of the raki | I have to take the alcohol out of the raki |
154 | 00:07:34,079 | 00:07:36,759 | because I just want the aniseed flavour. | because I just want the aniseed flavour. |
155 | 00:07:36,959 | 00:07:39,040 | So I'm just giving it a flambe. | So I'm just giving it a flambe. |
156 | 00:07:42,279 | 00:07:45,360 | Tonight I'm going to be cooking a baharat spiced prawn | Tonight I'm going to be cooking a baharat spiced prawn |
157 | 00:07:45,560 | 00:07:47,040 | wrapped in kataifi pastry | wrapped in kataifi pastry |
158 | 00:07:47,240 | 00:07:50,079 | and a raki-cured prawn with a smoked date puree. | and a raki-cured prawn with a smoked date puree. |
159 | 00:07:50,279 | 00:07:51,720 | Lot to do and not a lot of time, | Lot to do and not a lot of time, |
160 | 00:07:51,920 | 00:07:53,920 | so it's just focus and get the work done. | so it's just focus and get the work done. |
161 | 00:07:54,120 | 00:07:57,720 | Little bit of pomegranate molasses, just to give it some tartness. | Little bit of pomegranate molasses, just to give it some tartness. |
162 | 00:08:00,240 | 00:08:01,519 | Right now I'm blending up the dates, | Right now I'm blending up the dates, |
163 | 00:08:01,720 | 00:08:03,959 | which I've just warmed up in a bit of chicken stock. | which I've just warmed up in a bit of chicken stock. |
164 | 00:08:04,160 | 00:08:06,360 | Now I'm going to put that into a little hand smoking gun | Now I'm going to put that into a little hand smoking gun |
165 | 00:08:06,560 | 00:08:08,160 | and smoke that for as long as I can. | and smoke that for as long as I can. |
166 | 00:08:12,519 | 00:08:14,759 | SALLY: I'm excited to be cooking some Turkish prawns, | SALLY: I'm excited to be cooking some Turkish prawns, |
167 | 00:08:14,959 | 00:08:18,959 | and my version is with a spicy, almost harissa, sauce. | and my version is with a spicy, almost harissa, sauce. |
168 | 00:08:20,720 | 00:08:22,079 | For me, one of the most important parts | For me, one of the most important parts |
169 | 00:08:22,279 | 00:08:24,160 | is putting, like, a harissa paste together. | is putting, like, a harissa paste together. |
170 | 00:08:24,360 | 00:08:26,720 | It just gives it that sort of flavour... that different flavour, | It just gives it that sort of flavour... that different flavour, |
171 | 00:08:26,920 | 00:08:29,319 | that sort of Turkish flavour - Turkish, Middle Eastern. | that sort of Turkish flavour - Turkish, Middle Eastern. |
172 | 00:08:29,519 | 00:08:31,600 | MARK OLIVE: So what are you worried about here? | MARK OLIVE: So what are you worried about here? |
173 | 00:08:31,800 | 00:08:34,360 | Oh, what am I...? What could go wrong here for you? | Oh, what am I...? What could go wrong here for you? |
174 | 00:08:34,559 | 00:08:37,240 | Well, I could undercook the prawns. Oh, well. Yeah. | Well, I could undercook the prawns. Oh, well. Yeah. |
175 | 00:08:37,440 | 00:08:40,720 | Because I actually quite like fish that's sort of slightly undercooked. | Because I actually quite like fish that's sort of slightly undercooked. |
176 | 00:08:40,919 | 00:08:42,720 | Right, OK. So I've gotta get that in my head. | Right, OK. So I've gotta get that in my head. |
177 | 00:08:42,919 | 00:08:44,200 | Right. That's controversial. | Right. That's controversial. |
178 | 00:08:44,399 | 00:08:45,279 | We'll be, um... | We'll be, um... |
179 | 00:08:45,480 | 00:08:46,759 | You'll be checking that. Yeah. | You'll be checking that. Yeah. |
180 | 00:08:46,960 | 00:08:48,679 | I shouldn't have said that. (LAUGHS) | I shouldn't have said that. (LAUGHS) |
181 | 00:08:48,879 | 00:08:50,159 | I'm not gonna dob you in, but... | I'm not gonna dob you in, but... |
182 | 00:08:50,360 | 00:08:52,879 | I shouldn't have said that! Bugger. | I shouldn't have said that! Bugger. |
183 | 00:08:56,039 | 00:08:58,519 | Somer, is there anything that you're worried about | Somer, is there anything that you're worried about |
184 | 00:08:58,720 | 00:09:00,840 | when you're watching this challenge tonight? | when you're watching this challenge tonight? |
185 | 00:09:01,039 | 00:09:04,039 | Uh, well, the flavours and what everyone is doing, | Uh, well, the flavours and what everyone is doing, |
186 | 00:09:04,240 | 00:09:05,600 | it is very authentically Turkish. | it is very authentically Turkish. |
187 | 00:09:05,799 | 00:09:07,559 | This feels like I'm in Mum's kitchen, so... | This feels like I'm in Mum's kitchen, so... |
188 | 00:09:07,759 | 00:09:10,120 | Well, that's a good thing! I'm worried now. I wasn't before. | Well, that's a good thing! I'm worried now. I wasn't before. |
189 | 00:09:10,320 | 00:09:11,840 | So, yeah, I'm worried about the home cooks. | So, yeah, I'm worried about the home cooks. |
190 | 00:09:12,039 | 00:09:13,879 | (LAUGHS) (LAUGHS) | (LAUGHS) (LAUGHS) |
191 | 00:09:15,440 | 00:09:19,000 | MAEVE O'MEARA: With the home cooks impressing executive chef Somer, | MAEVE O'MEARA: With the home cooks impressing executive chef Somer, |
192 | 00:09:19,200 | 00:09:22,279 | this adds even more pressure on his apprentice chef, Cagin. | this adds even more pressure on his apprentice chef, Cagin. |
193 | 00:09:27,600 | 00:09:30,279 | SOMER: | SOMER: |
194 | 00:09:32,080 | 00:09:37,399 | The hardest part of this dish wrapping the pastry to the prawns. | The hardest part of this dish wrapping the pastry to the prawns. |
195 | 00:09:37,600 | 00:09:40,639 | And kadayif is Turkish pastry. | And kadayif is Turkish pastry. |
196 | 00:09:40,840 | 00:09:43,759 | In Turkey, we use it for desserts, | In Turkey, we use it for desserts, |
197 | 00:09:43,960 | 00:09:48,159 | but tonight I am going to wrap the prawns with it. | but tonight I am going to wrap the prawns with it. |
198 | 00:09:55,919 | 00:09:59,559 | Chef Somer was watching me all the time. I noticed that. | Chef Somer was watching me all the time. I noticed that. |
199 | 00:09:59,759 | 00:10:02,399 | Are you worried about making sure that you get it exactly right | Are you worried about making sure that you get it exactly right |
200 | 00:10:02,600 | 00:10:04,360 | to make sure that he's happy? | to make sure that he's happy? |
201 | 00:10:04,559 | 00:10:07,840 | Well, if I don't make it right, he will talk all year, | Well, if I don't make it right, he will talk all year, |
202 | 00:10:08,039 | 00:10:10,120 | so I am trying my best. | so I am trying my best. |
203 | 00:10:18,080 | 00:10:19,519 | Don't rush it. | Don't rush it. |
204 | 00:10:19,720 | 00:10:21,759 | And when you finish it, just do it again with your finger. | And when you finish it, just do it again with your finger. |
205 | 00:10:21,960 | 00:10:23,080 | Yes, chef. | Yes, chef. |
206 | 00:10:23,279 | 00:10:27,759 | In normal life at restaurant, if he's in the kitchen, | In normal life at restaurant, if he's in the kitchen, |
207 | 00:10:27,960 | 00:10:29,320 | he most of the time watches me, | he most of the time watches me, |
208 | 00:10:29,519 | 00:10:31,120 | so I'm used to it. | so I'm used to it. |
209 | 00:10:31,320 | 00:10:33,559 | So I am trying my best at the moment. | So I am trying my best at the moment. |
210 | 00:10:33,759 | 00:10:36,519 | But it's my first time in a competition. | But it's my first time in a competition. |
211 | 00:10:36,720 | 00:10:39,159 | My legs are shaking really badly. | My legs are shaking really badly. |
212 | 00:10:39,360 | 00:10:40,799 | It's hard. | It's hard. |
213 | 00:10:42,919 | 00:10:44,320 | OK, guys. Five minutes to go. | OK, guys. Five minutes to go. |
214 | 00:10:44,519 | 00:10:46,519 | ELIANOR: The griddle pan didn't heat up in time. | ELIANOR: The griddle pan didn't heat up in time. |
215 | 00:10:46,720 | 00:10:49,919 | SALLY: Could think of other things I could do, but it's too late now. | SALLY: Could think of other things I could do, but it's too late now. |
216 | 00:10:56,720 | 00:10:59,039 | You have just over half an hour left. | You have just over half an hour left. |
217 | 00:10:59,240 | 00:11:02,360 | Just half an hour until you need your plates on the pass. | Just half an hour until you need your plates on the pass. |
218 | 00:11:04,080 | 00:11:06,080 | MAEVE O'MEARA: Apprentice chef Cagin and four home cooks | MAEVE O'MEARA: Apprentice chef Cagin and four home cooks |
219 | 00:11:06,279 | 00:11:09,120 | are striving to make their best version of Turkish prawns. | are striving to make their best version of Turkish prawns. |
220 | 00:11:10,679 | 00:11:12,600 | But it's up to blind tasting judge Dan | But it's up to blind tasting judge Dan |
221 | 00:11:12,799 | 00:11:14,919 | to decide the best plate on the pass. | to decide the best plate on the pass. |
222 | 00:11:15,120 | 00:11:17,399 | DAN HONG: They've got a one-hour challenge. | DAN HONG: They've got a one-hour challenge. |
223 | 00:11:17,600 | 00:11:19,360 | Prawn takes less than five minutes to cook. | Prawn takes less than five minutes to cook. |
224 | 00:11:19,559 | 00:11:21,279 | I'm really gonna judge them | I'm really gonna judge them |
225 | 00:11:21,480 | 00:11:23,799 | on the accompaniments they're gonna serve with these prawns. | on the accompaniments they're gonna serve with these prawns. |
226 | 00:11:24,000 | 00:11:27,080 | And I'm looking for traditional Turkish flavours like yoghurt, | And I'm looking for traditional Turkish flavours like yoghurt, |
227 | 00:11:27,279 | 00:11:28,679 | like pomegranate molasses, | like pomegranate molasses, |
228 | 00:11:28,879 | 00:11:30,200 | like lots of herbs. | like lots of herbs. |
229 | 00:11:30,399 | 00:11:31,840 | But at the end of the day, | But at the end of the day, |
230 | 00:11:32,039 | 00:11:35,240 | let's not forget it is a Turkish prawn challenge, | let's not forget it is a Turkish prawn challenge, |
231 | 00:11:35,440 | 00:11:37,919 | and they've gotta get the prawn right. | and they've gotta get the prawn right. |
232 | 00:11:41,200 | 00:11:43,759 | Look, the most important thing is to get the prawns right. | Look, the most important thing is to get the prawns right. |
233 | 00:11:43,960 | 00:11:46,799 | Just slicing the prawn meat just a little bit finer | Just slicing the prawn meat just a little bit finer |
234 | 00:11:47,000 | 00:11:49,000 | just so it'll cure a little bit quicker. | just so it'll cure a little bit quicker. |
235 | 00:11:49,200 | 00:11:50,600 | I've got cured prawns | I've got cured prawns |
236 | 00:11:50,799 | 00:11:53,679 | that are cured in a bit of raki, lime juice, salt and sugar. | that are cured in a bit of raki, lime juice, salt and sugar. |
237 | 00:11:53,879 | 00:11:55,720 | Clinton. Hello. | Clinton. Hello. |
238 | 00:11:55,919 | 00:11:57,399 | Looking quite frantic there. Yeah, sure. | Looking quite frantic there. Yeah, sure. |
239 | 00:11:57,600 | 00:11:59,200 | Tell me about your version of Turkish prawns. | Tell me about your version of Turkish prawns. |
240 | 00:11:59,399 | 00:12:01,960 | Sure. I'm marinating my prawns in some baharat. | Sure. I'm marinating my prawns in some baharat. |
241 | 00:12:02,200 | 00:12:04,519 | I'm curing some prawns with some raki. Beautiful. | I'm curing some prawns with some raki. Beautiful. |
242 | 00:12:04,720 | 00:12:07,320 | I'm gonna wrap the baharat ones in some kataifi pastry | I'm gonna wrap the baharat ones in some kataifi pastry |
243 | 00:12:07,519 | 00:12:08,919 | and deep-fry them, | and deep-fry them, |
244 | 00:12:09,120 | 00:12:10,519 | serve them the cured prawns. | serve them the cured prawns. |
245 | 00:12:10,720 | 00:12:12,320 | I've made a smoked date puree. | I've made a smoked date puree. |
246 | 00:12:12,519 | 00:12:14,559 | That's a lot of elements to achieve in one hour. | That's a lot of elements to achieve in one hour. |
247 | 00:12:14,759 | 00:12:18,200 | Are you... are you OK with that? I am gonna push the limits. | Are you... are you OK with that? I am gonna push the limits. |
248 | 00:12:18,399 | 00:12:20,120 | That's what I like to do - to challenge myself. | That's what I like to do - to challenge myself. |
249 | 00:12:20,320 | 00:12:21,600 | But I think I'll get there in the end. | But I think I'll get there in the end. |
250 | 00:12:21,799 | 00:12:24,440 | MAEVE O'MEARA: Clinton is determined to create two prawn dishes. | MAEVE O'MEARA: Clinton is determined to create two prawn dishes. |
251 | 00:12:24,639 | 00:12:28,000 | His second is prawns marinated in the mixed spice baharat. | His second is prawns marinated in the mixed spice baharat. |
252 | 00:12:28,200 | 00:12:31,320 | I'm wrapping my prawns in the kataifi pastry. | I'm wrapping my prawns in the kataifi pastry. |
253 | 00:12:31,519 | 00:12:35,559 | Hopefully get a nice, even layer of the kataifi to trap everything in, | Hopefully get a nice, even layer of the kataifi to trap everything in, |
254 | 00:12:35,759 | 00:12:37,240 | but not too thick so it's too crunchy | but not too thick so it's too crunchy |
255 | 00:12:37,440 | 00:12:39,559 | and too much pastry relative to prawn. | and too much pastry relative to prawn. |
256 | 00:12:39,759 | 00:12:41,480 | (SIGHS) Take a breath. | (SIGHS) Take a breath. |
257 | 00:12:41,679 | 00:12:43,440 | I then deep-fry them. | I then deep-fry them. |
258 | 00:12:43,639 | 00:12:45,200 | Alright. | Alright. |
259 | 00:12:47,840 | 00:12:50,440 | CAGIN: While my prawns were baking in the oven, | CAGIN: While my prawns were baking in the oven, |
260 | 00:12:50,639 | 00:12:53,480 | I started doing my muhammara dips. | I started doing my muhammara dips. |
261 | 00:12:53,679 | 00:12:58,240 | Muhammara is mezze from... Antioch, right, chef? | Muhammara is mezze from... Antioch, right, chef? |
262 | 00:12:58,440 | 00:13:02,279 | Uh... Syrian. Syrian origin, but very common in Turkey too. | Uh... Syrian. Syrian origin, but very common in Turkey too. |
263 | 00:13:02,480 | 00:13:07,679 | We make it with walnuts, burnt pepper, olive oil, lemon juice... | We make it with walnuts, burnt pepper, olive oil, lemon juice... |
264 | 00:13:07,879 | 00:13:10,559 | Uh... ECE: Garlic. That's it. | Uh... ECE: Garlic. That's it. |
265 | 00:13:10,759 | 00:13:12,080 | Garlic. And garlic. | Garlic. And garlic. |
266 | 00:13:12,279 | 00:13:13,840 | Garlic. (CHUCKLES) | Garlic. (CHUCKLES) |
267 | 00:13:21,039 | 00:13:22,720 | It's good. It's good. | It's good. It's good. |
268 | 00:13:24,399 | 00:13:26,480 | SALLY: At the moment, I'm trying to actually de... | SALLY: At the moment, I'm trying to actually de... |
269 | 00:13:26,679 | 00:13:28,399 | You know, take the heads off the prawns. | You know, take the heads off the prawns. |
270 | 00:13:28,600 | 00:13:31,440 | (LAUGHS) And it's something that I haven't done for a while. | (LAUGHS) And it's something that I haven't done for a while. |
271 | 00:13:31,639 | 00:13:34,360 | I'm going to marinate the prawns in the mixture | I'm going to marinate the prawns in the mixture |
272 | 00:13:34,559 | 00:13:36,799 | and then cook them really quickly on a high heat | and then cook them really quickly on a high heat |
273 | 00:13:37,000 | 00:13:38,360 | so that they're seared really well, | so that they're seared really well, |
274 | 00:13:38,559 | 00:13:41,240 | and make sure that I don't undercook them. | and make sure that I don't undercook them. |
275 | 00:13:41,440 | 00:13:43,320 | Take them off now. | Take them off now. |
276 | 00:13:46,559 | 00:13:49,240 | TAYLOR: Ooh. One third of a cup. Nope. | TAYLOR: Ooh. One third of a cup. Nope. |
277 | 00:13:50,759 | 00:13:52,600 | One half. That's better. | One half. That's better. |
278 | 00:13:53,639 | 00:13:55,759 | I eat yoghurt with everything. | I eat yoghurt with everything. |
279 | 00:13:55,960 | 00:13:59,759 | All savoury dishes, including my flatbread. | All savoury dishes, including my flatbread. |
280 | 00:14:00,960 | 00:14:02,440 | My homemade flatbread, | My homemade flatbread, |
281 | 00:14:02,639 | 00:14:05,639 | I wanna make sure the consistency is nice and not too thick - | I wanna make sure the consistency is nice and not too thick - |
282 | 00:14:05,840 | 00:14:07,159 | otherwise it will become too doughy. | otherwise it will become too doughy. |
283 | 00:14:07,360 | 00:14:09,320 | And I just want my bread to be so crispy | And I just want my bread to be so crispy |
284 | 00:14:09,519 | 00:14:11,960 | and so just scoops up all the lovely juices. | and so just scoops up all the lovely juices. |
285 | 00:14:13,000 | 00:14:14,279 | 10 minutes, guys. | 10 minutes, guys. |
286 | 00:14:14,480 | 00:14:16,879 | You have 10 minutes until we need your plates on the pass. | You have 10 minutes until we need your plates on the pass. |
287 | 00:14:17,080 | 00:14:18,000 | ELIANOR: Eep! | ELIANOR: Eep! |
288 | 00:14:18,200 | 00:14:19,480 | Whilst I was cooking my prawns, | Whilst I was cooking my prawns, |
289 | 00:14:19,679 | 00:14:22,360 | there were a few... there were a few hiccups. | there were a few... there were a few hiccups. |
290 | 00:14:22,559 | 00:14:26,120 | The griddle pan that I wanted to cook them on didn't heat up in time. | The griddle pan that I wanted to cook them on didn't heat up in time. |
291 | 00:14:27,279 | 00:14:28,559 | So I had to change my tack | So I had to change my tack |
292 | 00:14:28,759 | 00:14:31,840 | and throw the prawns into just a frying pan on the stove. | and throw the prawns into just a frying pan on the stove. |
293 | 00:14:33,799 | 00:14:35,200 | I did feel time pressure. | I did feel time pressure. |
294 | 00:14:35,399 | 00:14:36,399 | Those last minutes, | Those last minutes, |
295 | 00:14:36,639 | 00:14:39,759 | when the judges were letting you know you're down to 10 minutes, you're down to... | when the judges were letting you know you're down to 10 minutes, you're down to... |
296 | 00:14:39,960 | 00:14:42,759 | Five minutes to go before you need your plates on the pass. | Five minutes to go before you need your plates on the pass. |
297 | 00:14:42,960 | 00:14:45,240 | And I still need to cook the flatbread. | And I still need to cook the flatbread. |
298 | 00:14:53,639 | 00:14:55,840 | SOMER: Pick up the pastry. CAGIN: Yes, chef. | SOMER: Pick up the pastry. CAGIN: Yes, chef. |
299 | 00:14:59,399 | 00:15:01,840 | You have one minute. You need to hustle a bit. | You have one minute. You need to hustle a bit. |
300 | 00:15:02,039 | 00:15:04,639 | I thought, "What's the simplest way I can add an accompaniment?" | I thought, "What's the simplest way I can add an accompaniment?" |
301 | 00:15:04,840 | 00:15:08,320 | And I just thought, "Quarter of a cos lettuce and some crusty bread." | And I just thought, "Quarter of a cos lettuce and some crusty bread." |
302 | 00:15:13,279 | 00:15:16,639 | Go, Cagin. You got enough pomegranate on it? | Go, Cagin. You got enough pomegranate on it? |
303 | 00:15:18,519 | 00:15:20,120 | MELISSA LEONG: 30 seconds. | MELISSA LEONG: 30 seconds. |
304 | 00:15:20,320 | 00:15:22,720 | ELIANOR: The prawns need, you know, really nice solid heat. | ELIANOR: The prawns need, you know, really nice solid heat. |
305 | 00:15:22,919 | 00:15:25,120 | I'm used to doing them more on a griddle. | I'm used to doing them more on a griddle. |
306 | 00:15:25,320 | 00:15:27,360 | I think they're cooked alright, but... | I think they're cooked alright, but... |
307 | 00:15:27,559 | 00:15:29,320 | When I was walking up to the pass... | When I was walking up to the pass... |
308 | 00:15:30,559 | 00:15:32,759 | ..I was concerned my prawns were slightly underdone. | ..I was concerned my prawns were slightly underdone. |
309 | 00:15:35,399 | 00:15:37,120 | Excellent! MARK OLIVE: Well done! | Excellent! MARK OLIVE: Well done! |
310 | 00:15:41,840 | 00:15:45,000 | My dish is not quite authentic Turkish. | My dish is not quite authentic Turkish. |
311 | 00:15:45,200 | 00:15:48,200 | Could think of other things I could do, but it's too late now. | Could think of other things I could do, but it's too late now. |
312 | 00:15:49,480 | 00:15:51,320 | Yeah, look... that's not cooked. | Yeah, look... that's not cooked. |
313 | 00:15:51,519 | 00:15:53,279 | That sauce is so good. | That sauce is so good. |
314 | 00:15:53,480 | 00:15:54,840 | It's delicious. | It's delicious. |
315 | 00:15:55,039 | 00:15:58,559 | The best plate on the pass is... | The best plate on the pass is... |
316 | 00:16:05,480 | 00:16:06,440 | MAEVE O'MEARA: Four home cooks | MAEVE O'MEARA: Four home cooks |
317 | 00:16:06,639 | 00:16:08,639 | and apprentice chef Cagin from restaurant Anason | and apprentice chef Cagin from restaurant Anason |
318 | 00:16:08,840 | 00:16:12,200 | have just created their best versions of Turkish prawns. | have just created their best versions of Turkish prawns. |
319 | 00:16:15,200 | 00:16:19,120 | And now blind tasting judge Dan will try all their dishes. | And now blind tasting judge Dan will try all their dishes. |
320 | 00:16:19,320 | 00:16:22,080 | DAN HONG: Wow. This looks amazing. | DAN HONG: Wow. This looks amazing. |
321 | 00:16:22,279 | 00:16:24,480 | Dan, it's incredible what these guys did in an hour. | Dan, it's incredible what these guys did in an hour. |
322 | 00:16:24,679 | 00:16:26,879 | Can't wait to get your opinion on what they've done. | Can't wait to get your opinion on what they've done. |
323 | 00:16:27,080 | 00:16:28,720 | I can't wait to eat it. | I can't wait to eat it. |
324 | 00:16:29,879 | 00:16:33,639 | Dan, drunken prawns with flatbread. | Dan, drunken prawns with flatbread. |
325 | 00:16:33,840 | 00:16:36,720 | Look, this is probably the most popular way of preparing prawns | Look, this is probably the most popular way of preparing prawns |
326 | 00:16:36,919 | 00:16:38,240 | in Turkey - | in Turkey - |
327 | 00:16:38,440 | 00:16:40,039 | that stewed sauce made with peppers. | that stewed sauce made with peppers. |
328 | 00:16:49,360 | 00:16:50,639 | Mmm! Mmm. | Mmm! Mmm. |
329 | 00:16:50,840 | 00:16:53,039 | That sauce has so much depth. | That sauce has so much depth. |
330 | 00:16:53,240 | 00:16:58,679 | Near the end you do get that almost anise fragrance of that raki, | Near the end you do get that almost anise fragrance of that raki, |
331 | 00:16:58,879 | 00:17:03,399 | but not overpowering that flavour of the prawns as well. | but not overpowering that flavour of the prawns as well. |
332 | 00:17:04,920 | 00:17:08,359 | OK. So if it's a flatbread... it should be flat. | OK. So if it's a flatbread... it should be flat. |
333 | 00:17:08,559 | 00:17:11,240 | I would say it's more like a scone. Mm-hm. | I would say it's more like a scone. Mm-hm. |
334 | 00:17:11,440 | 00:17:15,839 | But it's not a deal-breaker because that sauce is so good. | But it's not a deal-breaker because that sauce is so good. |
335 | 00:17:16,039 | 00:17:17,880 | It's... it's delicious. | It's... it's delicious. |
336 | 00:17:20,319 | 00:17:22,759 | Dan, spicy prawns. | Dan, spicy prawns. |
337 | 00:17:22,960 | 00:17:24,559 | (OCKER ACCENT) Prawns on the barbie, mate. | (OCKER ACCENT) Prawns on the barbie, mate. |
338 | 00:17:24,759 | 00:17:28,319 | It may not look Turkish, but does it taste Turkish? | It may not look Turkish, but does it taste Turkish? |
339 | 00:17:28,519 | 00:17:31,000 | This is a fusion. | This is a fusion. |
340 | 00:17:34,000 | 00:17:35,480 | OK. Put a bit in there. | OK. Put a bit in there. |
341 | 00:17:36,680 | 00:17:38,599 | Slam it, Dan. Slam it. | Slam it, Dan. Slam it. |
342 | 00:17:43,279 | 00:17:46,960 | The marinade on these prawns is actually... really nice. | The marinade on these prawns is actually... really nice. |
343 | 00:17:48,000 | 00:17:52,160 | But, look, there's fusion and then there's... not even Turkish. | But, look, there's fusion and then there's... not even Turkish. |
344 | 00:17:52,359 | 00:17:54,440 | I mean, this is a French baguette! | I mean, this is a French baguette! |
345 | 00:17:54,640 | 00:17:56,480 | However, it is a prawn battle, | However, it is a prawn battle, |
346 | 00:17:56,680 | 00:17:59,920 | and if I was to focus just on the prawns, | and if I was to focus just on the prawns, |
347 | 00:18:00,119 | 00:18:01,680 | they're very good. | they're very good. |
348 | 00:18:01,880 | 00:18:06,160 | Dan, these are Turkish prawns two ways with smoked date puree. | Dan, these are Turkish prawns two ways with smoked date puree. |
349 | 00:18:07,240 | 00:18:10,559 | If I went to, like, a fine dining Turkish restaurant somewhere, | If I went to, like, a fine dining Turkish restaurant somewhere, |
350 | 00:18:10,759 | 00:18:13,359 | this would come down into the middle of the table. | this would come down into the middle of the table. |
351 | 00:18:18,519 | 00:18:26,359 | OK. Let's talk about this prawns... cured in raki, obviously. | OK. Let's talk about this prawns... cured in raki, obviously. |
352 | 00:18:26,559 | 00:18:28,319 | They should've called these drunken prawns. | They should've called these drunken prawns. |
353 | 00:18:28,519 | 00:18:30,559 | (LAUGHS) Damn! | (LAUGHS) Damn! |
354 | 00:18:30,759 | 00:18:33,640 | Just put some prawns inside some raki, right? | Just put some prawns inside some raki, right? |
355 | 00:18:33,839 | 00:18:35,400 | (LAUGHS) (LAUGHS) | (LAUGHS) (LAUGHS) |
356 | 00:18:36,640 | 00:18:38,480 | Mmm, beautiful - fried prawns. | Mmm, beautiful - fried prawns. |
357 | 00:18:41,160 | 00:18:44,799 | I can taste the date puree. It's very sweet. I like the texture. | I can taste the date puree. It's very sweet. I like the texture. |
358 | 00:18:45,000 | 00:18:46,519 | I don't know if it works with all this. | I don't know if it works with all this. |
359 | 00:18:46,720 | 00:18:49,079 | I mean... you've got this boozy raki prawn | I mean... you've got this boozy raki prawn |
360 | 00:18:49,279 | 00:18:51,279 | and you've got this nice, crunchy, cooked prawn. | and you've got this nice, crunchy, cooked prawn. |
361 | 00:18:51,480 | 00:18:53,400 | I would have preferred just those fried prawns. | I would have preferred just those fried prawns. |
362 | 00:18:53,599 | 00:18:54,880 | It would have been delicious. | It would have been delicious. |
363 | 00:18:55,079 | 00:18:59,279 | These are kataifi prawns with walnut muhammara. | These are kataifi prawns with walnut muhammara. |
364 | 00:18:59,480 | 00:19:01,759 | This looks like a beautiful presented dish. | This looks like a beautiful presented dish. |
365 | 00:19:01,960 | 00:19:03,559 | Very Turkish - | Very Turkish - |
366 | 00:19:03,759 | 00:19:06,920 | you know, using that kataifi pastry, you know, that pomegranate... | you know, using that kataifi pastry, you know, that pomegranate... |
367 | 00:19:07,119 | 00:19:09,079 | Traditional Turkish ingredients. | Traditional Turkish ingredients. |
368 | 00:19:15,960 | 00:19:17,240 | That is great. | That is great. |
369 | 00:19:17,440 | 00:19:22,599 | What is really bringing that dish all together is that walnut sauce. | What is really bringing that dish all together is that walnut sauce. |
370 | 00:19:22,799 | 00:19:25,000 | It's got acidity, it's got spice, | It's got acidity, it's got spice, |
371 | 00:19:25,200 | 00:19:29,119 | and those bits of pomegranate, those pops of sweetness... | and those bits of pomegranate, those pops of sweetness... |
372 | 00:19:29,319 | 00:19:30,720 | ..really quite delicious. | ..really quite delicious. |
373 | 00:19:30,920 | 00:19:35,240 | I just thought the kataifi could be a little bit too thick. | I just thought the kataifi could be a little bit too thick. |
374 | 00:19:37,440 | 00:19:39,119 | This is Turkish prawn kebab. | This is Turkish prawn kebab. |
375 | 00:19:39,319 | 00:19:41,160 | Wow. That's really cool. | Wow. That's really cool. |
376 | 00:19:41,359 | 00:19:43,440 | It's sort of like the street food version | It's sort of like the street food version |
377 | 00:19:43,640 | 00:19:46,480 | of a traditional Turkish prawns. | of a traditional Turkish prawns. |
378 | 00:19:46,680 | 00:19:48,160 | Alright, here it goes. | Alright, here it goes. |
379 | 00:19:51,319 | 00:19:53,079 | (LAUGHS) | (LAUGHS) |
380 | 00:19:55,519 | 00:19:57,440 | Ooh. Oh, Dan. | Ooh. Oh, Dan. |
381 | 00:19:57,640 | 00:19:59,839 | Yeah, look, that's not cooked. | Yeah, look, that's not cooked. |
382 | 00:20:00,039 | 00:20:03,160 | I mean, I don't mind a prawn that's a little bit undercooked. | I mean, I don't mind a prawn that's a little bit undercooked. |
383 | 00:20:03,359 | 00:20:06,240 | I think all prawns should be, you know, a little bit under. | I think all prawns should be, you know, a little bit under. |
384 | 00:20:06,440 | 00:20:08,759 | The flavours are all there. I love that sauce. | The flavours are all there. I love that sauce. |
385 | 00:20:08,960 | 00:20:12,519 | It's really reminiscent of that Turkish flavour profile. | It's really reminiscent of that Turkish flavour profile. |
386 | 00:20:12,720 | 00:20:14,400 | Delicious. | Delicious. |
387 | 00:20:15,559 | 00:20:18,400 | Well, Dan, there are our five plates on the pass. | Well, Dan, there are our five plates on the pass. |
388 | 00:20:18,599 | 00:20:20,720 | You've got some thinking to do. Mmm. It's tough. | You've got some thinking to do. Mmm. It's tough. |
389 | 00:20:28,559 | 00:20:31,039 | MAEVE O'MEARA: All home cooks and apprentice chef Cagin | MAEVE O'MEARA: All home cooks and apprentice chef Cagin |
390 | 00:20:31,240 | 00:20:34,279 | have just cooked their versions of Turkish prawns. | have just cooked their versions of Turkish prawns. |
391 | 00:20:34,480 | 00:20:38,599 | Judge Dan has taste all five dishes without knowing who cooked what. | Judge Dan has taste all five dishes without knowing who cooked what. |
392 | 00:20:40,039 | 00:20:43,000 | And he now has to announce the best plate on the pass. | And he now has to announce the best plate on the pass. |
393 | 00:20:44,400 | 00:20:46,680 | MARK OLIVE: Home cooks, how you feeling after your first cook? | MARK OLIVE: Home cooks, how you feeling after your first cook? |
394 | 00:20:46,920 | 00:20:48,200 | Really excited. Relieved! Relieved! | Really excited. Relieved! Relieved! |
395 | 00:20:48,400 | 00:20:49,680 | Yeah. Happy. | Yeah. Happy. |
396 | 00:20:49,880 | 00:20:51,599 | Taylor, do you think you did enough? | Taylor, do you think you did enough? |
397 | 00:20:51,799 | 00:20:55,240 | I think so. I think I executed my dish pretty well. | I think so. I think I executed my dish pretty well. |
398 | 00:20:55,440 | 00:20:58,519 | Apprentice chef Cagin, how do you think you went? | Apprentice chef Cagin, how do you think you went? |
399 | 00:20:58,720 | 00:21:00,799 | I tried my best. | I tried my best. |
400 | 00:21:01,000 | 00:21:05,839 | Dan, there are five fantastic plates on the pass tonight. | Dan, there are five fantastic plates on the pass tonight. |
401 | 00:21:06,039 | 00:21:07,519 | Tell us which was your favourite. | Tell us which was your favourite. |
402 | 00:21:07,720 | 00:21:11,240 | The best plate on the pass is... | The best plate on the pass is... |
403 | 00:21:13,680 | 00:21:16,680 | ..the kataifi prawns with walnut muhammara. | ..the kataifi prawns with walnut muhammara. |
404 | 00:21:18,079 | 00:21:19,960 | (EXHALES) (APPLAUSE) | (EXHALES) (APPLAUSE) |
405 | 00:21:20,160 | 00:21:21,559 | Who made that? | Who made that? |
406 | 00:21:21,759 | 00:21:23,200 | Oh! | Oh! |
407 | 00:21:25,079 | 00:21:28,759 | After I won, there will be lots of pressure to the other chefs. | After I won, there will be lots of pressure to the other chefs. |
408 | 00:21:28,960 | 00:21:30,839 | Good luck to them. | Good luck to them. |
409 | 00:21:31,039 | 00:21:32,720 | Congratulations. How are you feeling? | Congratulations. How are you feeling? |
410 | 00:21:32,920 | 00:21:34,720 | I'm really happy now... right now. | I'm really happy now... right now. |
411 | 00:21:34,920 | 00:21:37,240 | (GIGGLING) That's good result for me. | (GIGGLING) That's good result for me. |
412 | 00:21:37,440 | 00:21:39,559 | Chef Somer, how do you feel about that? | Chef Somer, how do you feel about that? |
413 | 00:21:39,759 | 00:21:41,039 | I feel very proud. | I feel very proud. |
414 | 00:21:41,240 | 00:21:44,599 | Um... cagin did one of the most difficult dishes that we serve, | Um... cagin did one of the most difficult dishes that we serve, |
415 | 00:21:44,799 | 00:21:46,839 | and did a great service for it, so thank you. | and did a great service for it, so thank you. |
416 | 00:21:47,039 | 00:21:48,680 | (APPLAUSE) | (APPLAUSE) |
417 | 00:21:48,880 | 00:21:50,960 | It was an absolutely delicious dish. | It was an absolutely delicious dish. |
418 | 00:21:51,160 | 00:21:52,759 | The prawns were perfectly cooked. | The prawns were perfectly cooked. |
419 | 00:21:52,960 | 00:21:55,079 | The bursts of sweetness from that pomegranate | The bursts of sweetness from that pomegranate |
420 | 00:21:55,279 | 00:21:57,000 | really took it to the next level. | really took it to the next level. |
421 | 00:21:57,200 | 00:21:58,960 | So thank you very much. Thank you, chef. | So thank you very much. Thank you, chef. |
422 | 00:21:59,960 | 00:22:01,440 | Dan, I'm very interested to know - | Dan, I'm very interested to know - |
423 | 00:22:01,640 | 00:22:04,440 | what was your second favourite plate on the pass? | what was your second favourite plate on the pass? |
424 | 00:22:04,640 | 00:22:10,400 | My favourite home cook dish on the pass is... | My favourite home cook dish on the pass is... |
425 | 00:22:11,799 | 00:22:13,839 | ..drunken prawns with flatbread. | ..drunken prawns with flatbread. |
426 | 00:22:14,039 | 00:22:15,559 | Who did that? Wow. | Who did that? Wow. |
427 | 00:22:17,880 | 00:22:20,440 | How are you feeling? (LAUGHS) Shocked. | How are you feeling? (LAUGHS) Shocked. |
428 | 00:22:20,640 | 00:22:23,119 | (LAUGHS) I'm glad you enjoyed them. | (LAUGHS) I'm glad you enjoyed them. |
429 | 00:22:23,319 | 00:22:26,559 | Well, look, it was a very classic preparation of Turkish prawns, | Well, look, it was a very classic preparation of Turkish prawns, |
430 | 00:22:26,759 | 00:22:28,559 | and just a really, really delicious sauce. | and just a really, really delicious sauce. |
431 | 00:22:28,759 | 00:22:30,079 | So thank you. Thank you. | So thank you. Thank you. |
432 | 00:22:30,279 | 00:22:31,839 | I was so excited. | I was so excited. |
433 | 00:22:32,039 | 00:22:34,440 | I knew my Turkish grandad would be really proud of me. | I knew my Turkish grandad would be really proud of me. |
434 | 00:22:35,960 | 00:22:40,079 | Dan, which plate on the pass did not stack up for you tonight? | Dan, which plate on the pass did not stack up for you tonight? |
435 | 00:22:40,279 | 00:22:44,519 | The plate that did not live up to my expectations was... | The plate that did not live up to my expectations was... |
436 | 00:22:47,839 | 00:22:49,480 | ..the spicy tomato prawns. | ..the spicy tomato prawns. |
437 | 00:22:49,680 | 00:22:51,039 | Who did that? | Who did that? |
438 | 00:22:51,240 | 00:22:53,000 | Oh... so sorry, Sally. | Oh... so sorry, Sally. |
439 | 00:22:53,200 | 00:22:56,039 | It's just, you know, in this Turkish battle, I just thought... | It's just, you know, in this Turkish battle, I just thought... |
440 | 00:22:56,240 | 00:22:57,160 | Sure. | Sure. |
441 | 00:22:57,359 | 00:23:00,240 | ..the other plates had more Turkish flavour to them. | ..the other plates had more Turkish flavour to them. |
442 | 00:23:00,440 | 00:23:02,319 | Look, I'm feeling a bit sad, | Look, I'm feeling a bit sad, |
443 | 00:23:02,519 | 00:23:06,440 | but I feel within myself I've done the best I can. | but I feel within myself I've done the best I can. |
444 | 00:23:07,519 | 00:23:10,400 | Congratulations, apprentice chef Cagin - | Congratulations, apprentice chef Cagin - |
445 | 00:23:10,599 | 00:23:12,039 | you have the best plate on the pass! | you have the best plate on the pass! |
446 | 00:23:12,240 | 00:23:14,720 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
447 | 00:23:14,920 | 00:23:16,000 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
448 | 00:23:16,200 | 00:23:19,039 | Alarm bells. This is just going to go down. | Alarm bells. This is just going to go down. |
449 | 00:23:19,240 | 00:23:22,000 | Ooh. MARK OLIVE: You've got five minutes to go. | Ooh. MARK OLIVE: You've got five minutes to go. |
450 | 00:23:22,200 | 00:23:24,039 | I don't really have time to do it again. | I don't really have time to do it again. |
451 | 00:23:24,240 | 00:23:26,799 | Ooh! Like the garden of earthly delights. | Ooh! Like the garden of earthly delights. |
452 | 00:23:27,000 | 00:23:29,759 | The best plate on the pass for me... | The best plate on the pass for me... |
453 | 00:23:30,799 | 00:23:32,119 | And later in the week, | And later in the week, |
454 | 00:23:32,319 | 00:23:35,960 | we'll experience the delights of Turkish restaurant Anason. | we'll experience the delights of Turkish restaurant Anason. |
455 | 00:23:36,160 | 00:23:37,559 | You can do that if you like. OK. | You can do that if you like. OK. |
456 | 00:23:37,759 | 00:23:39,680 | Oh, my. | Oh, my. |
457 | 00:23:39,880 | 00:23:40,680 | Good. | Good. |