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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 | 00:00:11,359 | While inside homes, meals are cooked with heart and heritage. | While inside homes, meals are cooked with heart and heritage. |
5 | 00:00:11,560 | 00:00:13,400 | (LAUGHS) | (LAUGHS) |
6 | 00:00:13,599 | 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 | 00:00:25,640 | Yes! (APPLAUSE) | Yes! (APPLAUSE) |
11 | 00:00:25,839 | 00:00:29,120 | Each week will feature a different cuisine, | Each week will feature a different cuisine, |
12 | 00:00:29,320 | 00:00:32,119 | and this week it's Turkish. | and this week it's Turkish. |
13 | 00:00:32,320 | 00:00:34,799 | And these four home cooks are going head to head | And these four home cooks are going head to head |
14 | 00:00:35,000 | 00:00:37,799 | against the chefs' line from Sydney restaurant Anason. | against the chefs' line from Sydney restaurant Anason. |
15 | 00:00:38,840 | 00:00:43,119 | The aim - to cook their way up the ranks, starting with the apprentice, | The aim - to cook their way up the ranks, starting with the apprentice, |
16 | 00:00:43,320 | 00:00:45,439 | right up to the head chef. | right up to the head chef. |
17 | 00:00:46,880 | 00:00:50,159 | All week the home cooks have been dominated by the professionals. | All week the home cooks have been dominated by the professionals. |
18 | 00:00:50,359 | 00:00:52,719 | All three of my chefs aced their challenge. | All three of my chefs aced their challenge. |
19 | 00:00:52,920 | 00:00:55,119 | MELISSA LEONG: Congratulations, apprentice chef Cagin. | MELISSA LEONG: Congratulations, apprentice chef Cagin. |
20 | 00:00:55,320 | 00:00:57,759 | DAN HONG: And congratulations, station chef Inal. | DAN HONG: And congratulations, station chef Inal. |
21 | 00:00:57,960 | 00:01:00,359 | Congratulations sous-chef Ozge, | Congratulations sous-chef Ozge, |
22 | 00:01:00,560 | 00:01:02,200 | you had the best plate on the pass. | you had the best plate on the pass. |
23 | 00:01:02,399 | 00:01:04,640 | Thank you. (APPLAUSE) | Thank you. (APPLAUSE) |
24 | 00:01:06,120 | 00:01:07,159 | Now it's all up to me. | Now it's all up to me. |
25 | 00:01:07,359 | 00:01:09,359 | Now it's the final showdown | Now it's the final showdown |
26 | 00:01:09,560 | 00:01:11,439 | between executive chef Somer | between executive chef Somer |
27 | 00:01:11,640 | 00:01:14,400 | and our last home cook standing, Clinton. | and our last home cook standing, Clinton. |
28 | 00:01:14,599 | 00:01:16,879 | I need a miracle to happen tonight if I'm gonna make it through. | I need a miracle to happen tonight if I'm gonna make it through. |
29 | 00:01:17,079 | 00:01:20,560 | Will passion beat the professional? | Will passion beat the professional? |
30 | 00:01:22,560 | 00:01:25,640 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
31 | 00:01:25,840 | 00:01:28,000 | renowned chef Mark Olive | renowned chef Mark Olive |
32 | 00:01:28,200 | 00:01:31,200 | and food writer Melissa Leong... | and food writer Melissa Leong... |
33 | 00:01:31,400 | 00:01:33,159 | So let's cook! | So let's cook! |
34 | 00:01:33,359 | 00:01:34,879 | ..will Clinton have what it takes | ..will Clinton have what it takes |
35 | 00:01:35,079 | 00:01:38,039 | to outcook the most experienced of the chefs' line? | to outcook the most experienced of the chefs' line? |
36 | 00:01:47,599 | 00:01:51,520 | Turkish week has seen a grand battle between four home cooks | Turkish week has seen a grand battle between four home cooks |
37 | 00:01:51,719 | 00:01:54,759 | and Sydney's hot new Turkish restaurant Anason. | and Sydney's hot new Turkish restaurant Anason. |
38 | 00:01:54,960 | 00:01:56,599 | Our home cooks have been competing | Our home cooks have been competing |
39 | 00:01:56,799 | 00:01:59,240 | for a chance to take on executive chef Somer, | for a chance to take on executive chef Somer, |
40 | 00:01:59,439 | 00:02:02,680 | and now only one home cook is left, | and now only one home cook is left, |
41 | 00:02:02,879 | 00:02:05,519 | vet and new father Clinton. | vet and new father Clinton. |
42 | 00:02:05,719 | 00:02:07,560 | The thing about Turkish food that I really love | The thing about Turkish food that I really love |
43 | 00:02:07,760 | 00:02:09,039 | is it's just a real melting pot | is it's just a real melting pot |
44 | 00:02:09,240 | 00:02:11,599 | of European, Middle Eastern, Asian foods, | of European, Middle Eastern, Asian foods, |
45 | 00:02:11,800 | 00:02:14,120 | all combining into this one sort of gorgeous combination. | all combining into this one sort of gorgeous combination. |
46 | 00:02:14,319 | 00:02:17,199 | Homemade, organic, beautiful Turkish lamb koftes. | Homemade, organic, beautiful Turkish lamb koftes. |
47 | 00:02:17,400 | 00:02:20,199 | All week Clinton has delivered impressive dishes, | All week Clinton has delivered impressive dishes, |
48 | 00:02:20,400 | 00:02:24,159 | starting with prawns two ways with a smoked date puree... | starting with prawns two ways with a smoked date puree... |
49 | 00:02:24,360 | 00:02:28,520 | If I went to, like, a fine dining Turkish restaurant somewhere, | If I went to, like, a fine dining Turkish restaurant somewhere, |
50 | 00:02:28,719 | 00:02:30,920 | this would come down into the middle of the table. | this would come down into the middle of the table. |
51 | 00:02:31,120 | 00:02:34,240 | ..then on night two, he won the best home cook of the night | ..then on night two, he won the best home cook of the night |
52 | 00:02:34,439 | 00:02:35,759 | with an authentic Turkish simit... | with an authentic Turkish simit... |
53 | 00:02:35,960 | 00:02:38,639 | You have this lovely crusty exterior | You have this lovely crusty exterior |
54 | 00:02:38,840 | 00:02:41,639 | and then inside, that dough is really soft. | and then inside, that dough is really soft. |
55 | 00:02:41,840 | 00:02:43,479 | ..and then things were rounded out last night | ..and then things were rounded out last night |
56 | 00:02:43,680 | 00:02:47,439 | with an imam bayildi served with a risky tomato sorbet. | with an imam bayildi served with a risky tomato sorbet. |
57 | 00:02:47,639 | 00:02:50,000 | And I can't believe I'm saying this - it's quite delicious! | And I can't believe I'm saying this - it's quite delicious! |
58 | 00:02:50,199 | 00:02:54,120 | Now he's worked his way up the chefs' line to take on executive chef Somer. | Now he's worked his way up the chefs' line to take on executive chef Somer. |
59 | 00:02:54,319 | 00:02:57,520 | Turkish food for me is about variety, | Turkish food for me is about variety, |
60 | 00:02:57,719 | 00:02:59,520 | about regionality and seasonality. | about regionality and seasonality. |
61 | 00:02:59,719 | 00:03:03,240 | Somer is owner and executive chef of restaurant Anason, | Somer is owner and executive chef of restaurant Anason, |
62 | 00:03:03,439 | 00:03:06,039 | which serves up some of the most authentic Turkish food | which serves up some of the most authentic Turkish food |
63 | 00:03:06,240 | 00:03:07,719 | you'll find in Australia. | you'll find in Australia. |
64 | 00:03:07,919 | 00:03:09,360 | One of your prettiest dishes, I think. | One of your prettiest dishes, I think. |
65 | 00:03:09,560 | 00:03:12,520 | Anason is inspired by my home town, Istanbul. | Anason is inspired by my home town, Istanbul. |
66 | 00:03:12,719 | 00:03:16,840 | To bring that urban Istanbul dining experience into Barangaroo, Sydney. | To bring that urban Istanbul dining experience into Barangaroo, Sydney. |
67 | 00:03:17,039 | 00:03:19,319 | Will Clinton's love and passion for Turkish cuisine | Will Clinton's love and passion for Turkish cuisine |
68 | 00:03:19,520 | 00:03:23,240 | be enough to outcook executive chef Somer? | be enough to outcook executive chef Somer? |
69 | 00:03:25,840 | 00:03:29,000 | MELISSA LEONG: All this week we've been testing heartfelt home cooking | MELISSA LEONG: All this week we've been testing heartfelt home cooking |
70 | 00:03:29,199 | 00:03:31,639 | against passionate professional chefs. | against passionate professional chefs. |
71 | 00:03:31,840 | 00:03:34,079 | Clinton, congratulations on making it through | Clinton, congratulations on making it through |
72 | 00:03:34,280 | 00:03:35,719 | to the final of Turkish week. | to the final of Turkish week. |
73 | 00:03:35,920 | 00:03:37,199 | Thank you very much. | Thank you very much. |
74 | 00:03:37,400 | 00:03:38,800 | Now, tell me, Clinton - | Now, tell me, Clinton - |
75 | 00:03:39,000 | 00:03:43,439 | why should executive chef Somer be afraid of you? | why should executive chef Somer be afraid of you? |
76 | 00:03:43,639 | 00:03:46,759 | I guess my one advantage so far in the competition | I guess my one advantage so far in the competition |
77 | 00:03:46,960 | 00:03:50,120 | has been my lack of sticking to true tradition, | has been my lack of sticking to true tradition, |
78 | 00:03:50,319 | 00:03:53,319 | so maybe tonight I might use another example of that | so maybe tonight I might use another example of that |
79 | 00:03:53,520 | 00:03:56,199 | and hope that gives me a little edge to take me over the line. | and hope that gives me a little edge to take me over the line. |
80 | 00:03:57,400 | 00:04:01,000 | Executive chef Somer, what are you thinking of your competition here? | Executive chef Somer, what are you thinking of your competition here? |
81 | 00:04:01,199 | 00:04:04,319 | He is very talented and don't be fooled by his gentle ways. | He is very talented and don't be fooled by his gentle ways. |
82 | 00:04:04,520 | 00:04:06,360 | You know, I'm old enough, I'm wise enough - | You know, I'm old enough, I'm wise enough - |
83 | 00:04:06,560 | 00:04:07,840 | I know he wants to win as much as I do. | I know he wants to win as much as I do. |
84 | 00:04:08,039 | 00:04:10,199 | (ALL LAUGH) | (ALL LAUGH) |
85 | 00:04:10,400 | 00:04:13,439 | For this last final battle, | For this last final battle, |
86 | 00:04:13,639 | 00:04:17,959 | we would like to taste your version of kofte with accompaniments. | we would like to taste your version of kofte with accompaniments. |
87 | 00:04:18,160 | 00:04:19,680 | Whoo! | Whoo! |
88 | 00:04:19,879 | 00:04:21,680 | MAEVE O'MEARA: Executive chef Somer | MAEVE O'MEARA: Executive chef Somer |
89 | 00:04:21,879 | 00:04:24,600 | will prepare kofte from restaurant Anason's menu. | will prepare kofte from restaurant Anason's menu. |
90 | 00:04:24,800 | 00:04:28,519 | Kofte is a dish made up of minced meat and spices | Kofte is a dish made up of minced meat and spices |
91 | 00:04:28,720 | 00:04:30,240 | that are combined into patties. | that are combined into patties. |
92 | 00:04:30,439 | 00:04:33,360 | In Australia, it'd be similar to a rissole. | In Australia, it'd be similar to a rissole. |
93 | 00:04:33,560 | 00:04:37,279 | DAN HONG: It's home cook passion versus restaurant expertise. | DAN HONG: It's home cook passion versus restaurant expertise. |
94 | 00:04:37,480 | 00:04:40,120 | But which will win over our blind judge? | But which will win over our blind judge? |
95 | 00:04:40,319 | 00:04:42,439 | And tonight... it's Mark! | And tonight... it's Mark! |
96 | 00:04:42,639 | 00:04:45,840 | Good luck, 'cause it's gonna be a real tough one. | Good luck, 'cause it's gonna be a real tough one. |
97 | 00:04:47,040 | 00:04:50,879 | Mark will eat and judge both dishes without knowing who cooked them. | Mark will eat and judge both dishes without knowing who cooked them. |
98 | 00:04:51,920 | 00:04:54,519 | You both have one hour to get your plates on the pass. | You both have one hour to get your plates on the pass. |
99 | 00:04:54,720 | 00:04:55,959 | So let's cook! | So let's cook! |
100 | 00:04:56,159 | 00:04:57,480 | It's the final of Turkish week | It's the final of Turkish week |
101 | 00:04:57,680 | 00:05:01,720 | as executive chef Somer and Clinton face off over a dish of kofte. | as executive chef Somer and Clinton face off over a dish of kofte. |
102 | 00:05:01,920 | 00:05:04,639 | CLINTON: Tonight I'm gonna be coming up against the kofte king in Somer. | CLINTON: Tonight I'm gonna be coming up against the kofte king in Somer. |
103 | 00:05:04,839 | 00:05:06,480 | I think he's made them many a time before. | I think he's made them many a time before. |
104 | 00:05:06,680 | 00:05:08,120 | I need a miracle to happen tonight | I need a miracle to happen tonight |
105 | 00:05:08,319 | 00:05:09,759 | if I'm gonna make it through. | if I'm gonna make it through. |
106 | 00:05:13,399 | 00:05:15,000 | It's the final of Turkish week. | It's the final of Turkish week. |
107 | 00:05:15,199 | 00:05:16,480 | DAN HONG: It's the kofte battle. Mmm. | DAN HONG: It's the kofte battle. Mmm. |
108 | 00:05:16,680 | 00:05:19,000 | Kofte, you know, it's the Turkish meatball. | Kofte, you know, it's the Turkish meatball. |
109 | 00:05:19,199 | 00:05:20,399 | What are you looking for? | What are you looking for? |
110 | 00:05:20,600 | 00:05:22,639 | Oh, God, what am I looking for? Something really nice. | Oh, God, what am I looking for? Something really nice. |
111 | 00:05:22,839 | 00:05:24,040 | Something really juicy. | Something really juicy. |
112 | 00:05:24,240 | 00:05:25,959 | Something with lots of flavour too. | Something with lots of flavour too. |
113 | 00:05:26,160 | 00:05:28,639 | I want that meat to really come through. | I want that meat to really come through. |
114 | 00:05:28,839 | 00:05:30,839 | I don't want something that's going to crumble on me | I don't want something that's going to crumble on me |
115 | 00:05:31,040 | 00:05:33,560 | or fall apart or anything like that. | or fall apart or anything like that. |
116 | 00:05:33,759 | 00:05:36,920 | Something that's going to be nice and moist would be fantastic. | Something that's going to be nice and moist would be fantastic. |
117 | 00:05:39,360 | 00:05:41,480 | CLINTON: Tonight I am going to be cooking lamb koftes | CLINTON: Tonight I am going to be cooking lamb koftes |
118 | 00:05:41,680 | 00:05:44,920 | with a smoked tahini, a yoghurt flatbread and an onion jam. | with a smoked tahini, a yoghurt flatbread and an onion jam. |
119 | 00:05:45,120 | 00:05:48,879 | I'm starting off with a smoked tahini yoghurt. | I'm starting off with a smoked tahini yoghurt. |
120 | 00:05:49,079 | 00:05:52,159 | Add the yoghurt, tahini paste, a little bit of garlic, lemon juice, | Add the yoghurt, tahini paste, a little bit of garlic, lemon juice, |
121 | 00:05:52,360 | 00:05:54,480 | olive oil and pomegranate molasses. | olive oil and pomegranate molasses. |
122 | 00:05:54,680 | 00:05:56,519 | It has to go in every cook I do. | It has to go in every cook I do. |
123 | 00:06:00,560 | 00:06:02,639 | Oh, Clinton, things are smelling smoky over here. | Oh, Clinton, things are smelling smoky over here. |
124 | 00:06:02,839 | 00:06:06,319 | Yeah, that's what I tend to do, is make a good smoke. | Yeah, that's what I tend to do, is make a good smoke. |
125 | 00:06:06,519 | 00:06:08,120 | And then use the hand gun smoker | And then use the hand gun smoker |
126 | 00:06:08,319 | 00:06:11,160 | to infuse that smoke flavour throughout the sauce. | to infuse that smoke flavour throughout the sauce. |
127 | 00:06:14,240 | 00:06:17,240 | SOMER: The biggest challenge I had when I found out I am doing kofte | SOMER: The biggest challenge I had when I found out I am doing kofte |
128 | 00:06:17,439 | 00:06:19,439 | was we only had one hour. | was we only had one hour. |
129 | 00:06:19,639 | 00:06:24,319 | I am making a beef brisket and lamb belly kofte with cannellini salad. | I am making a beef brisket and lamb belly kofte with cannellini salad. |
130 | 00:06:24,519 | 00:06:27,879 | Turkish version is much shorter. We call it kofte piyaz. | Turkish version is much shorter. We call it kofte piyaz. |
131 | 00:06:28,079 | 00:06:30,160 | I really wanted to do a bean salad from scratch. | I really wanted to do a bean salad from scratch. |
132 | 00:06:30,360 | 00:06:33,480 | Normally at the restaurant we will soak the beans overnight | Normally at the restaurant we will soak the beans overnight |
133 | 00:06:33,680 | 00:06:36,159 | and then the next day we will cook it in about an hour. | and then the next day we will cook it in about an hour. |
134 | 00:06:36,360 | 00:06:38,360 | I said, "Look they look like a smaller bean, | I said, "Look they look like a smaller bean, |
135 | 00:06:38,560 | 00:06:41,000 | "so I should be able to do it in 50, 55 minutes." | "so I should be able to do it in 50, 55 minutes." |
136 | 00:06:43,959 | 00:06:45,519 | So with the koftes, what I did | So with the koftes, what I did |
137 | 00:06:45,720 | 00:06:48,800 | was I got lamb shoulder, I diced it myself and minced it. | was I got lamb shoulder, I diced it myself and minced it. |
138 | 00:06:49,000 | 00:06:52,079 | I'm gonna be adding ground cumin, ground coriander, Aleppo pepper. | I'm gonna be adding ground cumin, ground coriander, Aleppo pepper. |
139 | 00:06:52,279 | 00:06:55,680 | Lemon zest, grated onion, the herbs, the eggs. | Lemon zest, grated onion, the herbs, the eggs. |
140 | 00:06:57,600 | 00:07:00,759 | I'm gonna bind it with an egg and no sort of dry ingredients. | I'm gonna bind it with an egg and no sort of dry ingredients. |
141 | 00:07:00,959 | 00:07:02,360 | I want to keep it nice and moist. | I want to keep it nice and moist. |
142 | 00:07:02,560 | 00:07:05,279 | I'm not sure if I should have added some breadcrumbs or something, | I'm not sure if I should have added some breadcrumbs or something, |
143 | 00:07:05,480 | 00:07:07,800 | some sort of starchy component, into the kofte. | some sort of starchy component, into the kofte. |
144 | 00:07:09,079 | 00:07:11,279 | But I need to keep the moisture content high | But I need to keep the moisture content high |
145 | 00:07:11,480 | 00:07:12,839 | and not let it get dry | and not let it get dry |
146 | 00:07:13,040 | 00:07:15,879 | so I'm gonna beat it up so it sticks together quite nicely | so I'm gonna beat it up so it sticks together quite nicely |
147 | 00:07:16,079 | 00:07:17,920 | and then let it rest a little bit too. | and then let it rest a little bit too. |
148 | 00:07:24,000 | 00:07:25,959 | OZGE: | OZGE: |
149 | 00:07:31,000 | 00:07:35,199 | With kofte, I love using beef mince, but I also like to add a bit of lamb | With kofte, I love using beef mince, but I also like to add a bit of lamb |
150 | 00:07:35,399 | 00:07:37,680 | and lamb is mainly there for the fat content. | and lamb is mainly there for the fat content. |
151 | 00:07:37,879 | 00:07:41,079 | You need a bit of fat content for it to cook properly. | You need a bit of fat content for it to cook properly. |
152 | 00:07:41,279 | 00:07:43,480 | There is a lot that I am doing in one hour. | There is a lot that I am doing in one hour. |
153 | 00:07:43,680 | 00:07:45,000 | I'm mincing my own beef. | I'm mincing my own beef. |
154 | 00:07:45,199 | 00:07:46,600 | Then I'm going to knead it. | Then I'm going to knead it. |
155 | 00:07:46,800 | 00:07:48,240 | Then I'm going to rest it. | Then I'm going to rest it. |
156 | 00:07:48,439 | 00:07:49,720 | Then I'm going to cook it. | Then I'm going to cook it. |
157 | 00:07:49,920 | 00:07:52,439 | Normally you would allow it to rest for one hour, | Normally you would allow it to rest for one hour, |
158 | 00:07:52,639 | 00:07:54,600 | but we have to do it all in one hour, | but we have to do it all in one hour, |
159 | 00:07:54,800 | 00:07:58,079 | so we won't have enough time to rest it properly as well. | so we won't have enough time to rest it properly as well. |
160 | 00:07:58,279 | 00:08:00,319 | So I'm going to add a bit more breadcrumbs to it. | So I'm going to add a bit more breadcrumbs to it. |
161 | 00:08:00,519 | 00:08:01,800 | To hold it all together. | To hold it all together. |
162 | 00:08:02,000 | 00:08:03,800 | I need to add an egg to it as well. | I need to add an egg to it as well. |
163 | 00:08:04,000 | 00:08:06,360 | You are adding egg in it. You are adding bread crumbs. | You are adding egg in it. You are adding bread crumbs. |
164 | 00:08:06,560 | 00:08:08,560 | So it will hopefully act as a binding agent. | So it will hopefully act as a binding agent. |
165 | 00:08:08,759 | 00:08:10,759 | Are you worried about home cook Clinton at all? | Are you worried about home cook Clinton at all? |
166 | 00:08:10,959 | 00:08:13,639 | I mean, it is the final. He's been cooking the past three nights. | I mean, it is the final. He's been cooking the past three nights. |
167 | 00:08:13,839 | 00:08:16,040 | This is your first time in this kitchen. | This is your first time in this kitchen. |
168 | 00:08:16,240 | 00:08:17,480 | I am... I am slightly. | I am... I am slightly. |
169 | 00:08:17,680 | 00:08:19,759 | Especially that I'm still doing my mix | Especially that I'm still doing my mix |
170 | 00:08:19,959 | 00:08:21,879 | while he is busy over there doing cook, | while he is busy over there doing cook, |
171 | 00:08:22,079 | 00:08:23,480 | so I think he's being the smart one so far. | so I think he's being the smart one so far. |
172 | 00:08:23,680 | 00:08:25,279 | (MELISSA LAUGHS) (LAUGHS) | (MELISSA LAUGHS) (LAUGHS) |
173 | 00:08:25,480 | 00:08:27,000 | Well, good luck. Thank you very much. | Well, good luck. Thank you very much. |
174 | 00:08:28,480 | 00:08:31,279 | When you make kofte, you don't want it to fall apart. | When you make kofte, you don't want it to fall apart. |
175 | 00:08:31,480 | 00:08:33,679 | So it just needed that last touch. | So it just needed that last touch. |
176 | 00:08:38,559 | 00:08:39,840 | The reason I am doing this | The reason I am doing this |
177 | 00:08:40,039 | 00:08:42,000 | is this is how... we call that bruising the kofte. | is this is how... we call that bruising the kofte. |
178 | 00:08:42,200 | 00:08:44,679 | So you know that if it comes to you in one go, | So you know that if it comes to you in one go, |
179 | 00:08:44,879 | 00:08:46,200 | you can pick it up | you can pick it up |
180 | 00:08:46,399 | 00:08:48,799 | then you know it's ready to... ready to start making it. | then you know it's ready to... ready to start making it. |
181 | 00:08:49,000 | 00:08:50,440 | So I know that it's ready to go now. | So I know that it's ready to go now. |
182 | 00:08:51,840 | 00:08:53,639 | So, Ozge, the big man. The big boss. | So, Ozge, the big man. The big boss. |
183 | 00:08:53,840 | 00:08:55,919 | Does he cook a lot in the kitchen | Does he cook a lot in the kitchen |
184 | 00:08:56,120 | 00:08:59,919 | or is this, like, the first time he's really been on the line | or is this, like, the first time he's really been on the line |
185 | 00:09:00,120 | 00:09:02,159 | and, you know, under pressure? (OZGE LAUGHS) | and, you know, under pressure? (OZGE LAUGHS) |
186 | 00:09:02,360 | 00:09:04,360 | Yeah he's generally at the pass. OK. | Yeah he's generally at the pass. OK. |
187 | 00:09:04,559 | 00:09:06,919 | So... let's see. Let's see. | So... let's see. Let's see. |
188 | 00:09:07,120 | 00:09:09,159 | And what do you think's gonna happen in the kitchen | And what do you think's gonna happen in the kitchen |
189 | 00:09:09,360 | 00:09:12,360 | if, uh... you know, Clinton manages to beat head chef Somer, | if, uh... you know, Clinton manages to beat head chef Somer, |
190 | 00:09:12,559 | 00:09:14,600 | what do you think is gonna happen when you go back to work? | what do you think is gonna happen when you go back to work? |
191 | 00:09:14,799 | 00:09:16,960 | I don't know. I don't want to answer that question. | I don't know. I don't want to answer that question. |
192 | 00:09:17,159 | 00:09:19,679 | (LAUGHS) (LAUGHS) | (LAUGHS) (LAUGHS) |
193 | 00:09:23,399 | 00:09:24,639 | Still not cooked. | Still not cooked. |
194 | 00:09:24,840 | 00:09:26,720 | The beans are taking longer than we thought it would. | The beans are taking longer than we thought it would. |
195 | 00:09:26,919 | 00:09:29,159 | CLINTON: It's the finale of the Turkish week | CLINTON: It's the finale of the Turkish week |
196 | 00:09:29,360 | 00:09:31,559 | so I've got to do the Turkish food proud. | so I've got to do the Turkish food proud. |
197 | 00:09:32,399 | 00:09:34,879 | Somer, Clinton, five minutes left. | Somer, Clinton, five minutes left. |
198 | 00:09:41,159 | 00:09:43,759 | OZGE: | OZGE: |
199 | 00:09:45,759 | 00:09:47,240 | SOMER: I didn't put much pepper. | SOMER: I didn't put much pepper. |
200 | 00:09:47,440 | 00:09:49,480 | Salt? Salt enough, yeah. It's good. | Salt? Salt enough, yeah. It's good. |
201 | 00:09:49,679 | 00:09:51,000 | Salt is good. | Salt is good. |
202 | 00:09:51,200 | 00:09:53,480 | MAEVE O'MEARA: The pressure is building in the final of Turkish week | MAEVE O'MEARA: The pressure is building in the final of Turkish week |
203 | 00:09:53,679 | 00:09:56,320 | as executive chef Somer and home cook Clinton | as executive chef Somer and home cook Clinton |
204 | 00:09:56,519 | 00:09:59,360 | face off over a dish of Turkish kofte | face off over a dish of Turkish kofte |
205 | 00:09:59,559 | 00:10:03,000 | all in an attempt to impress blind tasting judge Mark. | all in an attempt to impress blind tasting judge Mark. |
206 | 00:10:03,200 | 00:10:05,159 | In Australia we call it a rissole. | In Australia we call it a rissole. |
207 | 00:10:05,360 | 00:10:07,960 | You know, the perfect kofte is not gonna be too dry. | You know, the perfect kofte is not gonna be too dry. |
208 | 00:10:08,159 | 00:10:09,879 | It's gonna have a lot of flavour. | It's gonna have a lot of flavour. |
209 | 00:10:10,080 | 00:10:12,360 | They are so yummy. Mmm. Yum. | They are so yummy. Mmm. Yum. |
210 | 00:10:12,559 | 00:10:17,159 | DAN HONG: Somer up the back, he's doing a really authentic accompaniment. | DAN HONG: Somer up the back, he's doing a really authentic accompaniment. |
211 | 00:10:17,360 | 00:10:18,879 | A white bean salad. | A white bean salad. |
212 | 00:10:19,080 | 00:10:23,080 | My only concern is that Clinton's making a more identifiable garnish | My only concern is that Clinton's making a more identifiable garnish |
213 | 00:10:23,279 | 00:10:24,519 | with his kofte. | with his kofte. |
214 | 00:10:24,720 | 00:10:26,440 | You know, the bread, the onions, | You know, the bread, the onions, |
215 | 00:10:26,639 | 00:10:28,840 | everything else sounds really delicious | everything else sounds really delicious |
216 | 00:10:29,039 | 00:10:33,639 | and actually sounds more inviting than what head chef Somer is doing. | and actually sounds more inviting than what head chef Somer is doing. |
217 | 00:10:33,840 | 00:10:35,879 | MELISSA LEONG: Clinton could really cinch this final, | MELISSA LEONG: Clinton could really cinch this final, |
218 | 00:10:36,080 | 00:10:39,759 | plus he has been watching Anason like a hawk all week | plus he has been watching Anason like a hawk all week |
219 | 00:10:39,960 | 00:10:42,480 | and I know he's been picking up tips for this final battle. | and I know he's been picking up tips for this final battle. |
220 | 00:10:45,320 | 00:10:46,799 | 30 minutes left. | 30 minutes left. |
221 | 00:10:47,000 | 00:10:49,279 | 30 minutes till we need your plates on the pass. | 30 minutes till we need your plates on the pass. |
222 | 00:10:49,519 | 00:10:53,320 | CLINTON: The onion jam was simply onions caramelised in some brown sugar, | CLINTON: The onion jam was simply onions caramelised in some brown sugar, |
223 | 00:10:53,519 | 00:10:55,799 | apple cider vinegar, pomegranate molasses, | apple cider vinegar, pomegranate molasses, |
224 | 00:10:56,000 | 00:10:57,519 | slowly simmered down. | slowly simmered down. |
225 | 00:10:57,720 | 00:11:00,360 | Its full-on - it's the finale of the Turkish week, | Its full-on - it's the finale of the Turkish week, |
226 | 00:11:00,559 | 00:11:04,200 | so I've got to do the Turkish food proud. | so I've got to do the Turkish food proud. |
227 | 00:11:04,399 | 00:11:06,919 | I've finished mixing my meat. | I've finished mixing my meat. |
228 | 00:11:07,120 | 00:11:09,360 | Now I'm just letting that rest. I'll get that in to boil soon. | Now I'm just letting that rest. I'll get that in to boil soon. |
229 | 00:11:09,559 | 00:11:12,320 | I've got the onion jam caramelising at the moment. | I've got the onion jam caramelising at the moment. |
230 | 00:11:12,519 | 00:11:14,759 | I'm trying to do about four things at once. | I'm trying to do about four things at once. |
231 | 00:11:14,960 | 00:11:16,240 | I need to get onto my flat bread. | I need to get onto my flat bread. |
232 | 00:11:16,440 | 00:11:19,919 | Yoghurt flatbread is equal components self-raising flour, | Yoghurt flatbread is equal components self-raising flour, |
233 | 00:11:20,120 | 00:11:21,840 | Greek yoghurt, | Greek yoghurt, |
234 | 00:11:22,039 | 00:11:24,960 | and some cumin seeds and a little bit of baking powder. | and some cumin seeds and a little bit of baking powder. |
235 | 00:11:25,159 | 00:11:26,440 | Whilst the dough was kneading, | Whilst the dough was kneading, |
236 | 00:11:26,639 | 00:11:28,639 | I rolled the kofte mix into balls, | I rolled the kofte mix into balls, |
237 | 00:11:28,840 | 00:11:31,240 | getting them ready to cook on the griddle plate. | getting them ready to cook on the griddle plate. |
238 | 00:11:33,799 | 00:11:35,960 | OZGE: | OZGE: |
239 | 00:11:39,480 | 00:11:40,639 | (SOMER LAUGHS) | (SOMER LAUGHS) |
240 | 00:11:40,840 | 00:11:43,440 | All done, darling. Thank you. I don't work this hard normally. | All done, darling. Thank you. I don't work this hard normally. |
241 | 00:11:43,639 | 00:11:44,759 | (LAUGHS) | (LAUGHS) |
242 | 00:11:44,960 | 00:11:47,960 | The issue with the bean piyaz, bean salad... | The issue with the bean piyaz, bean salad... |
243 | 00:11:49,879 | 00:11:52,759 | ..um, the beans should be fully cooked, | ..um, the beans should be fully cooked, |
244 | 00:11:52,960 | 00:11:54,600 | and it should still be tender. | and it should still be tender. |
245 | 00:12:02,399 | 00:12:03,679 | Still not cooked. | Still not cooked. |
246 | 00:12:03,879 | 00:12:06,240 | The beans are taking longer than we thought it would. | The beans are taking longer than we thought it would. |
247 | 00:12:06,440 | 00:12:08,799 | I will wait for another ten minutes | I will wait for another ten minutes |
248 | 00:12:09,000 | 00:12:12,200 | and if it's not ready, I'm gonna fall into my fall-back plan - | and if it's not ready, I'm gonna fall into my fall-back plan - |
249 | 00:12:12,399 | 00:12:13,919 | using canned ones. | using canned ones. |
250 | 00:12:18,840 | 00:12:21,480 | I'm not your typical chef. I don't work clean. | I'm not your typical chef. I don't work clean. |
251 | 00:12:21,679 | 00:12:23,440 | That's why I need a lot of great staff. | That's why I need a lot of great staff. |
252 | 00:12:23,639 | 00:12:25,200 | OZGE: | OZGE: |
253 | 00:12:26,879 | 00:12:28,240 | Huh? | Huh? |
254 | 00:12:29,279 | 00:12:31,120 | CAGIN: Yes, chef! (LAUGHS) | CAGIN: Yes, chef! (LAUGHS) |
255 | 00:12:31,320 | 00:12:34,320 | That's one thing I'm not used to doing in the kitchen. (LAUGHS) | That's one thing I'm not used to doing in the kitchen. (LAUGHS) |
256 | 00:12:35,559 | 00:12:38,039 | He's not helping, Clinton - he's just cleaning my mess. | He's not helping, Clinton - he's just cleaning my mess. |
257 | 00:12:38,240 | 00:12:40,440 | (LAUGHS) Can he come do my dishes too? | (LAUGHS) Can he come do my dishes too? |
258 | 00:12:40,639 | 00:12:42,159 | (LAUGHS) Of course. | (LAUGHS) Of course. |
259 | 00:12:42,360 | 00:12:43,679 | Thank you, chef. | Thank you, chef. |
260 | 00:12:43,879 | 00:12:45,320 | Yeah, I'm trying to stay clean, | Yeah, I'm trying to stay clean, |
261 | 00:12:45,519 | 00:12:48,879 | but the priorities have shifted to getting my dish done in time. | but the priorities have shifted to getting my dish done in time. |
262 | 00:12:50,159 | 00:12:51,480 | Cagin is a great assistant | Cagin is a great assistant |
263 | 00:12:51,679 | 00:12:54,919 | and it was great to have him over to help Clinton as well. | and it was great to have him over to help Clinton as well. |
264 | 00:12:57,120 | 00:12:58,639 | Right, they're done. | Right, they're done. |
265 | 00:12:58,840 | 00:13:00,159 | Clinton. Yes? | Clinton. Yes? |
266 | 00:13:00,360 | 00:13:02,240 | How's it all going, mate? Uh, stressful. | How's it all going, mate? Uh, stressful. |
267 | 00:13:02,440 | 00:13:04,639 | OK and, uh... is this your yoghurt flatbread? | OK and, uh... is this your yoghurt flatbread? |
268 | 00:13:04,840 | 00:13:08,399 | This is my yoghurt flatbread with some cumin... toasted cumin seeds. | This is my yoghurt flatbread with some cumin... toasted cumin seeds. |
269 | 00:13:08,639 | 00:13:10,360 | You sure you're gonna get there, mate? Yeah. | You sure you're gonna get there, mate? Yeah. |
270 | 00:13:10,559 | 00:13:13,559 | You haven't proved your bread, you haven't cooked your koftes. | You haven't proved your bread, you haven't cooked your koftes. |
271 | 00:13:13,759 | 00:13:15,039 | I'll get there. OK. OK. | I'll get there. OK. OK. |
272 | 00:13:15,240 | 00:13:16,519 | Well, good luck. I hope so. | Well, good luck. I hope so. |
273 | 00:13:16,720 | 00:13:18,360 | I'm gonna oil the kofte rather than... | I'm gonna oil the kofte rather than... |
274 | 00:13:26,440 | 00:13:29,480 | Just in case they stick I'm gonna do some on the flat one. | Just in case they stick I'm gonna do some on the flat one. |
275 | 00:13:33,240 | 00:13:34,840 | OZGE: | OZGE: |
276 | 00:13:35,039 | 00:13:36,600 | Huh? | Huh? |
277 | 00:13:38,080 | 00:13:40,440 | Kofte, I'm putting some indentations around it | Kofte, I'm putting some indentations around it |
278 | 00:13:40,639 | 00:13:44,759 | so when it cooks, the fat comes over in here and it just drips into it. | so when it cooks, the fat comes over in here and it just drips into it. |
279 | 00:13:44,960 | 00:13:48,840 | So that cooks it much faster than it would normally cook burger patties. | So that cooks it much faster than it would normally cook burger patties. |
280 | 00:13:53,320 | 00:13:56,879 | I had two griddle plates going for the flatbreads with the kofte. | I had two griddle plates going for the flatbreads with the kofte. |
281 | 00:13:57,080 | 00:13:59,039 | Because of all my other elements tonight, | Because of all my other elements tonight, |
282 | 00:13:59,240 | 00:14:01,200 | I sort of lost track of the griddle plate burning hot. | I sort of lost track of the griddle plate burning hot. |
283 | 00:14:01,399 | 00:14:05,799 | There's ten minutes to go to get your koftes on the pass! | There's ten minutes to go to get your koftes on the pass! |
284 | 00:14:09,759 | 00:14:11,720 | The koftes were sticking to the griddle plate | The koftes were sticking to the griddle plate |
285 | 00:14:11,919 | 00:14:13,840 | and, uh... I'm not sure exactly. | and, uh... I'm not sure exactly. |
286 | 00:14:14,039 | 00:14:16,360 | I think maybe there was not enough binding agent | I think maybe there was not enough binding agent |
287 | 00:14:16,559 | 00:14:18,360 | within the kofte itself. | within the kofte itself. |
288 | 00:14:18,559 | 00:14:20,039 | The kofte's obviously the hero. | The kofte's obviously the hero. |
289 | 00:14:20,240 | 00:14:21,519 | I'm worried about it. | I'm worried about it. |
290 | 00:14:21,720 | 00:14:23,399 | I was stressing out big time. | I was stressing out big time. |
291 | 00:14:23,600 | 00:14:26,519 | I'm just watching my whole world collapse in front of me. | I'm just watching my whole world collapse in front of me. |
292 | 00:14:28,159 | 00:14:30,600 | My plan B was to cook it on a flat griddle plate | My plan B was to cook it on a flat griddle plate |
293 | 00:14:30,799 | 00:14:33,320 | and to handle it as gently as possible. | and to handle it as gently as possible. |
294 | 00:14:37,600 | 00:14:39,200 | INAL: | INAL: |
295 | 00:14:39,399 | 00:14:41,399 | OZGE: | OZGE: |
296 | 00:14:46,600 | 00:14:49,639 | The only issue we have is that the white beans... | The only issue we have is that the white beans... |
297 | 00:14:49,840 | 00:14:51,879 | Because we normally soak it overnight. | Because we normally soak it overnight. |
298 | 00:14:53,799 | 00:14:56,320 | I thought I could get away with it if I push it till the last minute. | I thought I could get away with it if I push it till the last minute. |
299 | 00:14:58,840 | 00:15:00,879 | It still needs to cook for another five minutes. | It still needs to cook for another five minutes. |
300 | 00:15:01,080 | 00:15:03,559 | Somer, Clinton, five minutes left. | Somer, Clinton, five minutes left. |
301 | 00:15:05,840 | 00:15:08,200 | A good chef should always be prepared for something else. | A good chef should always be prepared for something else. |
302 | 00:15:08,399 | 00:15:10,080 | Um, I'm not gonna risk it. | Um, I'm not gonna risk it. |
303 | 00:15:10,279 | 00:15:14,279 | I'm gonna go to plan B and use canned cannellini beans. | I'm gonna go to plan B and use canned cannellini beans. |
304 | 00:15:22,120 | 00:15:25,000 | The flatbreads turned out nicely. The onion jam's fine. | The flatbreads turned out nicely. The onion jam's fine. |
305 | 00:15:25,200 | 00:15:27,799 | I knew I was up against it against chef Somer. | I knew I was up against it against chef Somer. |
306 | 00:15:28,000 | 00:15:29,960 | OK, let's give it another minute. | OK, let's give it another minute. |
307 | 00:15:30,159 | 00:15:32,279 | I think these three have come together fairly well, | I think these three have come together fairly well, |
308 | 00:15:32,480 | 00:15:34,240 | so at least I'm happy I've got something to serve. | so at least I'm happy I've got something to serve. |
309 | 00:15:34,440 | 00:15:36,080 | But I don't think I have a spare one to try. | But I don't think I have a spare one to try. |
310 | 00:15:36,320 | 00:15:39,519 | I don't have a spare kofta to try so I've just got to trust that they're cooked well. | I don't have a spare kofta to try so I've just got to trust that they're cooked well. |
311 | 00:15:41,240 | 00:15:43,159 | OZGE: | OZGE: |
312 | 00:15:44,919 | 00:15:46,360 | 30 seconds! | 30 seconds! |
313 | 00:15:56,080 | 00:15:57,440 | Well done, Clinton. | Well done, Clinton. |
314 | 00:15:58,759 | 00:16:00,840 | Well done, chef! | Well done, chef! |
315 | 00:16:08,000 | 00:16:10,039 | I don't know how you did this for three nights, man. | I don't know how you did this for three nights, man. |
316 | 00:16:10,240 | 00:16:13,159 | The presentation tonight, not everything went perfectly. | The presentation tonight, not everything went perfectly. |
317 | 00:16:13,360 | 00:16:14,799 | But I hope it tastes really good. | But I hope it tastes really good. |
318 | 00:16:16,759 | 00:16:18,279 | OZGE: | OZGE: |
319 | 00:16:21,519 | 00:16:22,960 | (LAUGHS) | (LAUGHS) |
320 | 00:16:24,000 | 00:16:25,519 | Good job. | Good job. |
321 | 00:16:26,600 | 00:16:28,399 | That's a really nice kofte. | That's a really nice kofte. |
322 | 00:16:28,600 | 00:16:30,720 | So there was a bit of a cheat there as well? | So there was a bit of a cheat there as well? |
323 | 00:16:30,919 | 00:16:31,720 | Yeah. | Yeah. |
324 | 00:16:31,919 | 00:16:34,440 | But, oh... the texture's is all wrong for this. | But, oh... the texture's is all wrong for this. |
325 | 00:16:34,639 | 00:16:36,559 | The best plate on the pass... | The best plate on the pass... |
326 | 00:16:45,480 | 00:16:47,879 | MAEVE O'MEARA: Executive chef Somer and home cook Clinton | MAEVE O'MEARA: Executive chef Somer and home cook Clinton |
327 | 00:16:48,080 | 00:16:51,879 | have just crafted their version of Turkish kofte | have just crafted their version of Turkish kofte |
328 | 00:16:52,080 | 00:16:56,399 | and now blind tasting judge Mark will try their final dishes. | and now blind tasting judge Mark will try their final dishes. |
329 | 00:16:56,600 | 00:17:01,759 | Well, Mark, you missed a rapid-fire last battle for Turkish week. | Well, Mark, you missed a rapid-fire last battle for Turkish week. |
330 | 00:17:01,960 | 00:17:04,519 | Yeah, smells fantastic out here. How did it all go? | Yeah, smells fantastic out here. How did it all go? |
331 | 00:17:04,720 | 00:17:08,880 | They both were scrambling - like, really to the last minute. | They both were scrambling - like, really to the last minute. |
332 | 00:17:09,079 | 00:17:13,279 | But what they produced here, really, really different, isn't it? | But what they produced here, really, really different, isn't it? |
333 | 00:17:13,480 | 00:17:16,880 | This is a beef brisket and lamb belly kofte | This is a beef brisket and lamb belly kofte |
334 | 00:17:17,079 | 00:17:20,079 | with a cannellini bean salad. | with a cannellini bean salad. |
335 | 00:17:20,279 | 00:17:21,480 | Wow. | Wow. |
336 | 00:17:21,680 | 00:17:24,359 | This is a posh kofte, isn't it? (LAUGHS) | This is a posh kofte, isn't it? (LAUGHS) |
337 | 00:17:24,559 | 00:17:26,359 | What do you think of the presentation, Mark? | What do you think of the presentation, Mark? |
338 | 00:17:26,559 | 00:17:28,519 | Oh, look, it's really simple, really easy | Oh, look, it's really simple, really easy |
339 | 00:17:28,720 | 00:17:32,000 | and... oh, love this chargrilling on the outside here. | and... oh, love this chargrilling on the outside here. |
340 | 00:17:32,200 | 00:17:33,839 | Let's tuck in here. | Let's tuck in here. |
341 | 00:17:35,640 | 00:17:38,000 | It's really firm. Very, very firm. | It's really firm. Very, very firm. |
342 | 00:17:43,759 | 00:17:45,400 | Mmm. | Mmm. |
343 | 00:17:45,599 | 00:17:47,440 | That's a really nice kofte. | That's a really nice kofte. |
344 | 00:17:47,640 | 00:17:49,759 | It's held together really well. | It's held together really well. |
345 | 00:17:49,960 | 00:17:53,319 | Obviously they've given that brisket a good beating, which is great, | Obviously they've given that brisket a good beating, which is great, |
346 | 00:17:53,519 | 00:17:55,480 | and the fat content is really nice. | and the fat content is really nice. |
347 | 00:17:55,680 | 00:17:57,240 | Mmm. | Mmm. |
348 | 00:17:59,359 | 00:18:00,839 | That looks really good. | That looks really good. |
349 | 00:18:05,039 | 00:18:07,680 | This bean salad is spectacular - | This bean salad is spectacular - |
350 | 00:18:07,880 | 00:18:09,440 | soft, creamy... | soft, creamy... |
351 | 00:18:09,640 | 00:18:13,160 | At the beginning of the challenge, there was dried beans, | At the beginning of the challenge, there was dried beans, |
352 | 00:18:13,359 | 00:18:15,559 | but they realised that there wasn't enough time | but they realised that there wasn't enough time |
353 | 00:18:15,759 | 00:18:17,079 | to get those beans tender, | to get those beans tender, |
354 | 00:18:17,279 | 00:18:19,720 | so they switched to canned cannellini beans. | so they switched to canned cannellini beans. |
355 | 00:18:19,920 | 00:18:21,160 | What do you think about that? | What do you think about that? |
356 | 00:18:21,359 | 00:18:23,279 | So there was a bit of a cheat there as well? | So there was a bit of a cheat there as well? |
357 | 00:18:23,480 | 00:18:24,839 | Yeah. | Yeah. |
358 | 00:18:25,039 | 00:18:26,400 | It's a pity that, you know, | It's a pity that, you know, |
359 | 00:18:26,599 | 00:18:29,400 | they didn't actually get the dried bean version on this plate | they didn't actually get the dried bean version on this plate |
360 | 00:18:29,599 | 00:18:32,599 | but the tinned beans, probably just a little bit softer. | but the tinned beans, probably just a little bit softer. |
361 | 00:18:33,720 | 00:18:35,680 | Overall, this is tasty. | Overall, this is tasty. |
362 | 00:18:35,880 | 00:18:37,559 | We've got the flavour coming through. | We've got the flavour coming through. |
363 | 00:18:37,759 | 00:18:39,000 | Boy, it's good. | Boy, it's good. |
364 | 00:18:39,200 | 00:18:42,759 | Mark, these are lamb shoulder koftes | Mark, these are lamb shoulder koftes |
365 | 00:18:42,960 | 00:18:48,200 | with tahini sauce, onion jam and yoghurt flatbread. | with tahini sauce, onion jam and yoghurt flatbread. |
366 | 00:18:48,400 | 00:18:49,880 | Ooh. Yum. | Ooh. Yum. |
367 | 00:18:50,079 | 00:18:53,759 | And, look, this kofte... it's looking a bit sad actually. | And, look, this kofte... it's looking a bit sad actually. |
368 | 00:18:53,960 | 00:18:56,880 | It looks, um... a bit crumbly underneath here, | It looks, um... a bit crumbly underneath here, |
369 | 00:18:57,079 | 00:18:58,799 | which could be a bit of a problem. | which could be a bit of a problem. |
370 | 00:19:02,079 | 00:19:03,559 | Oh. | Oh. |
371 | 00:19:07,720 | 00:19:09,079 | (GROANS) | (GROANS) |
372 | 00:19:09,279 | 00:19:11,000 | It's pretty crumbly, isn't it? | It's pretty crumbly, isn't it? |
373 | 00:19:11,200 | 00:19:13,799 | Oh... the texture's all wrong for this. | Oh... the texture's all wrong for this. |
374 | 00:19:16,559 | 00:19:18,400 | Sometimes you want lamb shoulder to fall apart, | Sometimes you want lamb shoulder to fall apart, |
375 | 00:19:18,599 | 00:19:21,000 | but I don't think it's when it's in a kofte. | but I don't think it's when it's in a kofte. |
376 | 00:19:21,200 | 00:19:22,920 | That's happened to me before, Mark - | That's happened to me before, Mark - |
377 | 00:19:23,119 | 00:19:25,559 | where I've minced hamburgers | where I've minced hamburgers |
378 | 00:19:25,759 | 00:19:28,720 | and I didn't keep the ingredients cold, | and I didn't keep the ingredients cold, |
379 | 00:19:28,920 | 00:19:31,039 | so the fat actually melts at room temperature. | so the fat actually melts at room temperature. |
380 | 00:19:31,240 | 00:19:34,079 | Which is a real pity, because you need that fat to be firm | Which is a real pity, because you need that fat to be firm |
381 | 00:19:34,279 | 00:19:36,240 | and, you know, to have that chill to it | and, you know, to have that chill to it |
382 | 00:19:36,440 | 00:19:38,799 | to actually cream through that meat. | to actually cream through that meat. |
383 | 00:19:39,000 | 00:19:41,880 | What a pity, because there's some nice flavour in there. | What a pity, because there's some nice flavour in there. |
384 | 00:19:42,079 | 00:19:45,200 | It's just that the texture is all wrong. | It's just that the texture is all wrong. |
385 | 00:19:45,400 | 00:19:47,440 | Maybe you should just try it with everything | Maybe you should just try it with everything |
386 | 00:19:47,640 | 00:19:49,920 | and then maybe it's a bit nicer. | and then maybe it's a bit nicer. |
387 | 00:19:50,119 | 00:19:51,960 | Alright, here goes. | Alright, here goes. |
388 | 00:19:52,160 | 00:19:54,519 | Almost like a pate. | Almost like a pate. |
389 | 00:19:58,519 | 00:20:02,000 | Look spreading that on to the flatbread is beautiful. | Look spreading that on to the flatbread is beautiful. |
390 | 00:20:02,200 | 00:20:06,920 | The onion jam and the tahini are just perfect. | The onion jam and the tahini are just perfect. |
391 | 00:20:07,119 | 00:20:09,240 | Maybe they tried to do too many elements | Maybe they tried to do too many elements |
392 | 00:20:09,440 | 00:20:11,359 | and just should have focused on the kofte. | and just should have focused on the kofte. |
393 | 00:20:11,559 | 00:20:13,440 | And this should have been the star of the show, | And this should have been the star of the show, |
394 | 00:20:13,640 | 00:20:16,240 | but unfortunately it's taken the back seat. | but unfortunately it's taken the back seat. |
395 | 00:20:17,599 | 00:20:22,319 | Well, it's the final battle, Mark, and the ultimate decision is yours. | Well, it's the final battle, Mark, and the ultimate decision is yours. |
396 | 00:20:33,200 | 00:20:35,680 | MAEVE O'MEARA: Home cook Clinton and executive chef Somer | MAEVE O'MEARA: Home cook Clinton and executive chef Somer |
397 | 00:20:35,880 | 00:20:39,400 | have just cooked their individual dishes of Turkish kofte. | have just cooked their individual dishes of Turkish kofte. |
398 | 00:20:39,599 | 00:20:41,880 | Judge Mark has tasted both dishes | Judge Mark has tasted both dishes |
399 | 00:20:42,079 | 00:20:44,920 | and is ready to announce the final winner of Turkish week. | and is ready to announce the final winner of Turkish week. |
400 | 00:20:45,119 | 00:20:48,720 | Well it's the final night of Turkish week. | Well it's the final night of Turkish week. |
401 | 00:20:48,920 | 00:20:51,880 | Anason has three wins straight. | Anason has three wins straight. |
402 | 00:20:52,079 | 00:20:55,160 | I think the pressure is on actually executive chef Somer! | I think the pressure is on actually executive chef Somer! |
403 | 00:20:55,359 | 00:20:57,200 | I think you really need to win tonight, chef! | I think you really need to win tonight, chef! |
404 | 00:20:57,400 | 00:21:00,119 | I do, actually, after three wins before. | I do, actually, after three wins before. |
405 | 00:21:01,480 | 00:21:05,200 | Clinton what was it like cooking against executive chef Somer? | Clinton what was it like cooking against executive chef Somer? |
406 | 00:21:05,400 | 00:21:07,039 | It was a real privilege. | It was a real privilege. |
407 | 00:21:07,240 | 00:21:08,680 | He's been a big brother to us all | He's been a big brother to us all |
408 | 00:21:08,880 | 00:21:12,079 | and it's been a real honour to have him alongside me in the kitchen. | and it's been a real honour to have him alongside me in the kitchen. |
409 | 00:21:12,279 | 00:21:13,400 | Thank you. | Thank you. |
410 | 00:21:13,599 | 00:21:16,160 | Somer, you've been watching all week. | Somer, you've been watching all week. |
411 | 00:21:16,359 | 00:21:18,200 | How was it cooking tonight? | How was it cooking tonight? |
412 | 00:21:18,400 | 00:21:21,359 | It was definitely not as easy as I thought it would be. | It was definitely not as easy as I thought it would be. |
413 | 00:21:21,559 | 00:21:24,519 | I was just like, "Hang on!" (LAUGHS) | I was just like, "Hang on!" (LAUGHS) |
414 | 00:21:24,720 | 00:21:27,279 | "Now I've got to do it all myself and without their help!" | "Now I've got to do it all myself and without their help!" |
415 | 00:21:27,480 | 00:21:31,200 | Mark, which plate on the pass was your favourite? | Mark, which plate on the pass was your favourite? |
416 | 00:21:31,400 | 00:21:33,880 | The best plate on the pass... | The best plate on the pass... |
417 | 00:21:38,079 | 00:21:41,240 | ..is the beef brisket and lamb belly kofte. | ..is the beef brisket and lamb belly kofte. |
418 | 00:21:42,599 | 00:21:44,079 | (APPLAUSE) Who did it? | (APPLAUSE) Who did it? |
419 | 00:21:46,440 | 00:21:48,000 | Well done, chef Somer. | Well done, chef Somer. |
420 | 00:21:48,200 | 00:21:49,680 | Feeling relieved now. | Feeling relieved now. |
421 | 00:21:49,880 | 00:21:51,920 | With the pressure coming from this side of the room | With the pressure coming from this side of the room |
422 | 00:21:52,119 | 00:21:53,839 | and from this gentleman over here. | and from this gentleman over here. |
423 | 00:21:54,039 | 00:21:57,160 | I'm very happy that you enjoyed our version of kofte. | I'm very happy that you enjoyed our version of kofte. |
424 | 00:21:57,359 | 00:21:59,440 | What I loved about this kofte, though, | What I loved about this kofte, though, |
425 | 00:21:59,640 | 00:22:03,039 | was the balance of the meat and the fat ratio. | was the balance of the meat and the fat ratio. |
426 | 00:22:03,240 | 00:22:06,599 | The beans gave it that little bit of pop and the acidity through that. | The beans gave it that little bit of pop and the acidity through that. |
427 | 00:22:06,799 | 00:22:09,200 | Overall, well done. | Overall, well done. |
428 | 00:22:12,839 | 00:22:15,960 | Chef Somer and Anason really showcased Turkish food exceptionally well | Chef Somer and Anason really showcased Turkish food exceptionally well |
429 | 00:22:16,160 | 00:22:18,839 | and I was just privileged to be a part of that whole experience. | and I was just privileged to be a part of that whole experience. |
430 | 00:22:19,039 | 00:22:22,359 | Clinton, mate, this was a really nice mezze platter. | Clinton, mate, this was a really nice mezze platter. |
431 | 00:22:22,559 | 00:22:25,759 | All the elements worked together, but what let it down was the kofte. | All the elements worked together, but what let it down was the kofte. |
432 | 00:22:25,960 | 00:22:28,039 | The texture just wasn't there. | The texture just wasn't there. |
433 | 00:22:28,240 | 00:22:30,480 | Well done otherwise. I've got a smile on my face. | Well done otherwise. I've got a smile on my face. |
434 | 00:22:30,680 | 00:22:32,400 | It's a little bit bittersweet. | It's a little bit bittersweet. |
435 | 00:22:32,599 | 00:22:35,039 | The sweet is to make it to this stage of the competition | The sweet is to make it to this stage of the competition |
436 | 00:22:35,240 | 00:22:37,240 | and to showcase Turkish food really well. | and to showcase Turkish food really well. |
437 | 00:22:37,440 | 00:22:41,359 | Clinton, from the first night, uh... brought in his A game | Clinton, from the first night, uh... brought in his A game |
438 | 00:22:41,559 | 00:22:42,920 | to the competition | to the competition |
439 | 00:22:43,119 | 00:22:44,640 | and he cooked better and better. | and he cooked better and better. |
440 | 00:22:44,839 | 00:22:46,759 | He really understands Turkish cuisine | He really understands Turkish cuisine |
441 | 00:22:46,960 | 00:22:50,240 | and that's why I was quite under pressure today. | and that's why I was quite under pressure today. |
442 | 00:22:50,440 | 00:22:52,440 | Clinton, you done a cracking job this week | Clinton, you done a cracking job this week |
443 | 00:22:52,640 | 00:22:54,240 | and you should be very proud of yourself. | and you should be very proud of yourself. |
444 | 00:22:54,440 | 00:22:56,480 | Thank you. You know what? | Thank you. You know what? |
445 | 00:22:56,680 | 00:22:59,000 | Anason, it's the first time | Anason, it's the first time |
446 | 00:22:59,200 | 00:23:01,680 | we've had four straight wins from the chef's line, | we've had four straight wins from the chef's line, |
447 | 00:23:01,880 | 00:23:03,000 | so congratulations! | so congratulations! |
448 | 00:23:03,200 | 00:23:05,039 | Well done! (APPLAUSE) | Well done! (APPLAUSE) |
449 | 00:23:11,359 | 00:23:12,839 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
450 | 00:23:13,039 | 00:23:14,319 | Ooh! Tell me about that. | Ooh! Tell me about that. |
451 | 00:23:14,519 | 00:23:17,039 | Join me on a unique culinary adventure | Join me on a unique culinary adventure |
452 | 00:23:17,240 | 00:23:19,119 | through Turkish restaurant Anason... | through Turkish restaurant Anason... |
453 | 00:23:19,319 | 00:23:20,480 | Yum! Wow! | Yum! Wow! |
454 | 00:23:20,680 | 00:23:23,279 | ..to uncover the secrets behind their success. | ..to uncover the secrets behind their success. |
455 | 00:23:23,480 | 00:23:25,039 | I can see that you're converting the masses. | I can see that you're converting the masses. |
456 | 00:23:25,240 | 00:23:26,519 | Five-hour lamb. | Five-hour lamb. |
457 | 00:23:26,720 | 00:23:28,519 | This is a lamb shoulder that we've been cooking. | This is a lamb shoulder that we've been cooking. |
458 | 00:23:28,720 | 00:23:30,599 | A celebration of Turkish cuisine, really, isn't it? | A celebration of Turkish cuisine, really, isn't it? |
459 | 00:23:30,799 | 00:23:31,640 | (LAUGHS) | (LAUGHS) |