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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.