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1 | 00:00:01,040 | 00:00:03,280 | MAEVE O'MEARA: This week on the Chefs' Line, | MAEVE O'MEARA: This week on the Chefs' Line, |
2 | 00:00:03,480 | 00:00:06,400 | the professionals from Melbourne restaurant Tonka | the professionals from Melbourne restaurant Tonka |
3 | 00:00:06,600 | 00:00:08,760 | are set to take on four home cooks | are set to take on four home cooks |
4 | 00:00:08,960 | 00:00:12,280 | who think they've got what it takes to beat them at their own game. | who think they've got what it takes to beat them at their own game. |
5 | 00:00:12,480 | 00:00:15,560 | The kitchen is my best friend, outside my wife, so I can do this. | The kitchen is my best friend, outside my wife, so I can do this. |
6 | 00:00:15,760 | 00:00:20,080 | These home cooks will showcase their best take on Indian cuisine | These home cooks will showcase their best take on Indian cuisine |
7 | 00:00:20,280 | 00:00:24,000 | as they battle against Tonka's chain of command one by one, | as they battle against Tonka's chain of command one by one, |
8 | 00:00:24,200 | 00:00:26,160 | starting with the apprentice chef... | starting with the apprentice chef... |
9 | 00:00:26,360 | 00:00:29,080 | She's gonna produce the perfect dish to blow 'em out of the water. | She's gonna produce the perfect dish to blow 'em out of the water. |
10 | 00:00:29,280 | 00:00:31,280 | ..right up to the head chef. | ..right up to the head chef. |
11 | 00:00:31,480 | 00:00:34,120 | It's the ultimate food fight to discover | It's the ultimate food fight to discover |
12 | 00:00:34,320 | 00:00:36,400 | if delicious home cooked meals... | if delicious home cooked meals... |
13 | 00:00:36,600 | 00:00:38,520 | It has so much flavour. Wow! | It has so much flavour. Wow! |
14 | 00:00:38,720 | 00:00:41,440 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
15 | 00:00:41,640 | 00:00:43,440 | The seasoning is, like, on point. | The seasoning is, like, on point. |
16 | 00:00:43,640 | 00:00:46,320 | The cooks with the best plates on the pass | The cooks with the best plates on the pass |
17 | 00:00:46,520 | 00:00:48,200 | will go through to the next round | will go through to the next round |
18 | 00:00:48,400 | 00:00:52,440 | 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. |
19 | 00:00:52,640 | 00:00:53,840 | Hmm. | Hmm. |
20 | 00:00:54,040 | 00:00:57,880 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
21 | 00:00:58,080 | 00:01:00,200 | renowned chef Mark Olive | renowned chef Mark Olive |
22 | 00:01:00,400 | 00:01:03,400 | and food writer Melissa Leong. | and food writer Melissa Leong. |
23 | 00:01:03,600 | 00:01:05,080 | So let's cook! | So let's cook! |
24 | 00:01:05,280 | 00:01:07,080 | Which home cook has what it takes | Which home cook has what it takes |
25 | 00:01:07,280 | 00:01:09,680 | to make it to the end of the Chefs' Line? | to make it to the end of the Chefs' Line? |
26 | 00:01:20,840 | 00:01:23,760 | The week kicks off with four impressive home cooks | The week kicks off with four impressive home cooks |
27 | 00:01:23,960 | 00:01:25,880 | who love Indian cuisine. | who love Indian cuisine. |
28 | 00:01:26,080 | 00:01:27,120 | Welcome to my kitchen. | Welcome to my kitchen. |
29 | 00:01:27,320 | 00:01:32,080 | Starting with Anjali, a 29-year-old vegetarian who grew up in New Delhi. | Starting with Anjali, a 29-year-old vegetarian who grew up in New Delhi. |
30 | 00:01:32,280 | 00:01:37,240 | I would define my cooking style as experimental as well as ethical. | I would define my cooking style as experimental as well as ethical. |
31 | 00:01:37,440 | 00:01:40,400 | I honestly believe that the amount of meat that we consume | I honestly believe that the amount of meat that we consume |
32 | 00:01:40,600 | 00:01:41,960 | is unsustainable. | is unsustainable. |
33 | 00:01:42,160 | 00:01:45,320 | HR manager Gus who grew up in Malaysia. | HR manager Gus who grew up in Malaysia. |
34 | 00:01:45,520 | 00:01:48,520 | Always a big part of what we did as children. | Always a big part of what we did as children. |
35 | 00:01:48,720 | 00:01:50,240 | Voila! | Voila! |
36 | 00:01:50,440 | 00:01:52,640 | The kitchen is my best friend, outside my wife. | The kitchen is my best friend, outside my wife. |
37 | 00:01:52,840 | 00:01:56,160 | Indian-born Shruti learned to cook from her father. | Indian-born Shruti learned to cook from her father. |
38 | 00:01:56,360 | 00:01:58,720 | It is very important for me to represent Indian cuisine, | It is very important for me to represent Indian cuisine, |
39 | 00:01:58,920 | 00:02:01,640 | I'm living a dream of my father and my mother. | I'm living a dream of my father and my mother. |
40 | 00:02:01,840 | 00:02:04,360 | I just get excited talking about food. | I just get excited talking about food. |
41 | 00:02:04,560 | 00:02:05,880 | That's your favourite dahl. | That's your favourite dahl. |
42 | 00:02:06,080 | 00:02:10,640 | And mother of three Annie learned her cooking skills growing up in the UK. | And mother of three Annie learned her cooking skills growing up in the UK. |
43 | 00:02:11,760 | 00:02:15,040 | That's what gives it the flavour like it's just come out of England. | That's what gives it the flavour like it's just come out of England. |
44 | 00:02:15,240 | 00:02:19,120 | I was in India and I found the Indian food | I was in India and I found the Indian food |
45 | 00:02:19,320 | 00:02:22,760 | to be more like the pommy food than the Australian cooking. | to be more like the pommy food than the Australian cooking. |
46 | 00:02:22,960 | 00:02:26,560 | It'll be really interesting to see how I stack up tonight. | It'll be really interesting to see how I stack up tonight. |
47 | 00:02:28,840 | 00:02:30,360 | DAN HONG: Welcome to the Chefs' Line. | DAN HONG: Welcome to the Chefs' Line. |
48 | 00:02:30,560 | 00:02:35,240 | This week we want you to bring the taste of India to this kitchen. | This week we want you to bring the taste of India to this kitchen. |
49 | 00:02:35,440 | 00:02:39,240 | Who thinks they can cook better than a restaurant? | Who thinks they can cook better than a restaurant? |
50 | 00:02:40,480 | 00:02:42,560 | Nice. I really love this confidence. | Nice. I really love this confidence. |
51 | 00:02:42,760 | 00:02:45,800 | Shruti, tell me why Indian food is so important to you. | Shruti, tell me why Indian food is so important to you. |
52 | 00:02:46,000 | 00:02:48,640 | That's the only cuisine I have made. | That's the only cuisine I have made. |
53 | 00:02:48,840 | 00:02:50,400 | That's in my blood. | That's in my blood. |
54 | 00:02:50,600 | 00:02:55,360 | Home cooks, this week, you'll be cooking against the chefs' line | Home cooks, this week, you'll be cooking against the chefs' line |
55 | 00:02:55,560 | 00:02:58,360 | from Melbourne's... Tonka! | from Melbourne's... Tonka! |
56 | 00:02:58,560 | 00:03:00,120 | (APPLAUSE) | (APPLAUSE) |
57 | 00:03:02,120 | 00:03:03,680 | Restaurant Tonka is known for being | Restaurant Tonka is known for being |
58 | 00:03:03,880 | 00:03:07,240 | one of the few great modern Indian restaurants in Australia. | one of the few great modern Indian restaurants in Australia. |
59 | 00:03:07,440 | 00:03:10,360 | New order - one tuna tartare followed by an octopus, | New order - one tuna tartare followed by an octopus, |
60 | 00:03:10,560 | 00:03:12,240 | follow half lamb. Yes, chef. | follow half lamb. Yes, chef. |
61 | 00:03:12,440 | 00:03:14,960 | Tonka's got Indian flavours all the way through it. | Tonka's got Indian flavours all the way through it. |
62 | 00:03:15,160 | 00:03:17,640 | It's fire, warmth, flavour... passion. | It's fire, warmth, flavour... passion. |
63 | 00:03:17,840 | 00:03:20,840 | The team is led by executive chef Adam D'Sylva | The team is led by executive chef Adam D'Sylva |
64 | 00:03:21,040 | 00:03:23,680 | of Italian and Indian heritage. | of Italian and Indian heritage. |
65 | 00:03:23,880 | 00:03:25,160 | That's looking beautiful, Adam. | That's looking beautiful, Adam. |
66 | 00:03:25,360 | 00:03:27,160 | This is fantastic, it's exactly where we want it. | This is fantastic, it's exactly where we want it. |
67 | 00:03:27,360 | 00:03:29,160 | Tonka was born almost four years ago | Tonka was born almost four years ago |
68 | 00:03:29,360 | 00:03:31,960 | and it's a reflection of my heritage using traditional techniques | and it's a reflection of my heritage using traditional techniques |
69 | 00:03:32,160 | 00:03:34,200 | with the great Australian produce we have available. | with the great Australian produce we have available. |
70 | 00:03:34,400 | 00:03:36,080 | In the four year it's been open, | In the four year it's been open, |
71 | 00:03:36,280 | 00:03:39,840 | Adam and his chefs' line have built an award-winning reputation | Adam and his chefs' line have built an award-winning reputation |
72 | 00:03:40,040 | 00:03:41,480 | that will be hard to beat. | that will be hard to beat. |
73 | 00:03:41,680 | 00:03:43,160 | Just so yum. | Just so yum. |
74 | 00:03:43,360 | 00:03:45,840 | Everything tastes better with coconut cream. | Everything tastes better with coconut cream. |
75 | 00:03:47,000 | 00:03:49,800 | Welcome, Tonka, and welcome, executive chef Adam. | Welcome, Tonka, and welcome, executive chef Adam. |
76 | 00:03:50,000 | 00:03:52,440 | Can you please introduce your chefs' line, | Can you please introduce your chefs' line, |
77 | 00:03:52,640 | 00:03:55,360 | starting from your apprentice chef to you as executive chef. | starting from your apprentice chef to you as executive chef. |
78 | 00:03:55,560 | 00:03:57,440 | So we have Alyssa here, who's an apprentice. | So we have Alyssa here, who's an apprentice. |
79 | 00:03:57,640 | 00:03:59,240 | We have Sundar who's a station cook, | We have Sundar who's a station cook, |
80 | 00:03:59,440 | 00:04:01,120 | we have Kay-Lene whose a sous-chef | we have Kay-Lene whose a sous-chef |
81 | 00:04:01,320 | 00:04:03,440 | and myself as executive chef at Tonka. | and myself as executive chef at Tonka. |
82 | 00:04:03,640 | 00:04:08,320 | So first in the Chefs' Line to cook tonight is apprentice chef Alyssa. | So first in the Chefs' Line to cook tonight is apprentice chef Alyssa. |
83 | 00:04:08,520 | 00:04:10,120 | Alyssa, you've got a winning smile there, | Alyssa, you've got a winning smile there, |
84 | 00:04:10,320 | 00:04:12,080 | what do you think of your competition here? | what do you think of your competition here? |
85 | 00:04:12,280 | 00:04:13,720 | I'm a little bit nervous. | I'm a little bit nervous. |
86 | 00:04:14,840 | 00:04:18,240 | Tonight, we want to taste your best... | Tonight, we want to taste your best... |
87 | 00:04:18,440 | 00:04:20,240 | ..butter chicken. | ..butter chicken. |
88 | 00:04:20,440 | 00:04:21,800 | Excellent. | Excellent. |
89 | 00:04:22,000 | 00:04:24,120 | Butter chicken is a mild Indian curry | Butter chicken is a mild Indian curry |
90 | 00:04:24,320 | 00:04:26,720 | that's traditionally cream or butter based. | that's traditionally cream or butter based. |
91 | 00:04:26,920 | 00:04:29,000 | The dish has its roots in northern India | The dish has its roots in northern India |
92 | 00:04:29,200 | 00:04:31,720 | but has successfully travelled all over the world | but has successfully travelled all over the world |
93 | 00:04:31,920 | 00:04:35,760 | and it's often known in the West as the quintessential Indian curry. | and it's often known in the West as the quintessential Indian curry. |
94 | 00:04:35,960 | 00:04:38,400 | Picking the best plate will be one of us | Picking the best plate will be one of us |
95 | 00:04:38,600 | 00:04:41,040 | and tonight, that's Dan. | and tonight, that's Dan. |
96 | 00:04:41,240 | 00:04:44,640 | Well, I love chicken and I also love butter. | Well, I love chicken and I also love butter. |
97 | 00:04:44,840 | 00:04:46,600 | So, ah... (LAUGHTER) | So, ah... (LAUGHTER) |
98 | 00:04:46,800 | 00:04:48,080 | ..good luck, guys. | ..good luck, guys. |
99 | 00:04:48,280 | 00:04:50,720 | Dan will taste and judge all of the curries, | Dan will taste and judge all of the curries, |
100 | 00:04:50,920 | 00:04:52,800 | not knowing who plated each dish | not knowing who plated each dish |
101 | 00:04:53,000 | 00:04:55,520 | from the apprentice chef to the four home cooks. | from the apprentice chef to the four home cooks. |
102 | 00:04:55,720 | 00:04:58,440 | You have two hours, so let's cook. | You have two hours, so let's cook. |
103 | 00:04:58,640 | 00:05:00,120 | Let's do it. | Let's do it. |
104 | 00:05:08,920 | 00:05:10,360 | Melissa, butter chicken. | Melissa, butter chicken. |
105 | 00:05:10,560 | 00:05:12,920 | We don't want this butter chicken to be too hot. | We don't want this butter chicken to be too hot. |
106 | 00:05:13,120 | 00:05:14,880 | It should be just nice and warm, | It should be just nice and warm, |
107 | 00:05:15,080 | 00:05:17,440 | nothing that's really gonna bur your mouth out. | nothing that's really gonna bur your mouth out. |
108 | 00:05:17,640 | 00:05:20,280 | Well, all of the spices that Indian cuisine has in its arsenal, | Well, all of the spices that Indian cuisine has in its arsenal, |
109 | 00:05:20,480 | 00:05:24,080 | everything from subtle through to really big, punchy flavours, | everything from subtle through to really big, punchy flavours, |
110 | 00:05:24,280 | 00:05:28,200 | this is more a dish of subtlety, it's about the balance of spices, | this is more a dish of subtlety, it's about the balance of spices, |
111 | 00:05:28,400 | 00:05:31,360 | but without... chilli heat. | but without... chilli heat. |
112 | 00:05:32,520 | 00:05:34,280 | Butter chicken, as long as I keep it hot, | Butter chicken, as long as I keep it hot, |
113 | 00:05:34,480 | 00:05:37,120 | I will keep my Malaysian brothers and sisters very happy. | I will keep my Malaysian brothers and sisters very happy. |
114 | 00:05:37,320 | 00:05:40,280 | Add a little bit of a Malaysian touch to it, it's slightly hotter. | Add a little bit of a Malaysian touch to it, it's slightly hotter. |
115 | 00:05:40,480 | 00:05:43,360 | There was more spice in it, spice, probably not spice, more chilli, | There was more spice in it, spice, probably not spice, more chilli, |
116 | 00:05:43,560 | 00:05:45,120 | I had green chillies, I had red chillies, | I had green chillies, I had red chillies, |
117 | 00:05:45,320 | 00:05:47,440 | which is not your traditional butter chicken recipe. | which is not your traditional butter chicken recipe. |
118 | 00:05:47,680 | 00:05:50,720 | It's got to have a little bit of that reddish colour. Yep. | It's got to have a little bit of that reddish colour. Yep. |
119 | 00:05:50,920 | 00:05:52,640 | It's got to be slightly subtle but enough | It's got to be slightly subtle but enough |
120 | 00:05:52,880 | 00:05:56,120 | that when you take a deep breath you feel a little bit of tinge at the back of your tongue. | that when you take a deep breath you feel a little bit of tinge at the back of your tongue. |
121 | 00:05:56,320 | 00:05:57,720 | (LAUGHS) Spoken like a true Malaysian. | (LAUGHS) Spoken like a true Malaysian. |
122 | 00:05:57,920 | 00:06:00,160 | If I get that, if Dan tells me that, I'll be very happy. | If I get that, if Dan tells me that, I'll be very happy. |
123 | 00:06:01,640 | 00:06:02,920 | WOMAN: Being a lifelong vegetarian | WOMAN: Being a lifelong vegetarian |
124 | 00:06:03,120 | 00:06:06,080 | I've never made butter chicken before, or have ever had it, | I've never made butter chicken before, or have ever had it, |
125 | 00:06:06,280 | 00:06:07,560 | eaten it either. | eaten it either. |
126 | 00:06:07,760 | 00:06:11,360 | So, tonight I'm going to be cooking my vegan butter chicken | So, tonight I'm going to be cooking my vegan butter chicken |
127 | 00:06:11,560 | 00:06:14,200 | with soybean and cashew cream. | with soybean and cashew cream. |
128 | 00:06:14,400 | 00:06:16,880 | It's butter chicken with no butter, no chicken. | It's butter chicken with no butter, no chicken. |
129 | 00:06:17,920 | 00:06:21,200 | I'll be using soya bean nuggets in the place of chicken. | I'll be using soya bean nuggets in the place of chicken. |
130 | 00:06:21,400 | 00:06:24,640 | The soya bean nuggets will act as my meat, so to speak, | The soya bean nuggets will act as my meat, so to speak, |
131 | 00:06:24,840 | 00:06:27,840 | and I'm preparing the marinade for my meat. | and I'm preparing the marinade for my meat. |
132 | 00:06:30,520 | 00:06:32,560 | Vegan? Yes. | Vegan? Yes. |
133 | 00:06:32,760 | 00:06:34,840 | Vegan butter chicken? That's right. | Vegan butter chicken? That's right. |
134 | 00:06:35,040 | 00:06:36,520 | (LAUGHS) OK. | (LAUGHS) OK. |
135 | 00:06:36,720 | 00:06:39,120 | I'm really hoping that you can't tell the difference. | I'm really hoping that you can't tell the difference. |
136 | 00:06:39,320 | 00:06:41,880 | Right, OK, well, look, it's gonna be up to Dan tonight | Right, OK, well, look, it's gonna be up to Dan tonight |
137 | 00:06:42,080 | 00:06:43,440 | so soldier on, doll. | so soldier on, doll. |
138 | 00:06:43,640 | 00:06:45,640 | Thank you, Mark. | Thank you, Mark. |
139 | 00:06:47,280 | 00:06:49,840 | So, tonight I'm making butter chicken with lachha paratha | So, tonight I'm making butter chicken with lachha paratha |
140 | 00:06:50,040 | 00:06:51,360 | and pickled onions. | and pickled onions. |
141 | 00:06:51,560 | 00:06:53,960 | This recipe comes from my father. | This recipe comes from my father. |
142 | 00:06:54,160 | 00:06:57,360 | The chicken, I marinated it with some yoghurt, | The chicken, I marinated it with some yoghurt, |
143 | 00:06:57,560 | 00:07:01,520 | some ginger garlic paste, a little bit of garam marsala and salt. | some ginger garlic paste, a little bit of garam marsala and salt. |
144 | 00:07:01,720 | 00:07:05,320 | And then I put my chicken in the oven and cook it. | And then I put my chicken in the oven and cook it. |
145 | 00:07:05,520 | 00:07:09,120 | And then for the curry, the gravy, you shouldn't taste anything | And then for the curry, the gravy, you shouldn't taste anything |
146 | 00:07:09,320 | 00:07:11,600 | but the blend of the spices, | but the blend of the spices, |
147 | 00:07:11,800 | 00:07:15,560 | so it's living up to the expectations of my father's recipe. | so it's living up to the expectations of my father's recipe. |
148 | 00:07:17,120 | 00:07:18,040 | Hmm. | Hmm. |
149 | 00:07:18,240 | 00:07:19,800 | Butter chicken? Um... | Butter chicken? Um... |
150 | 00:07:20,000 | 00:07:22,120 | It's an Australian dish more than an English dish | It's an Australian dish more than an English dish |
151 | 00:07:22,320 | 00:07:26,000 | so what I'm doing is I'm doing a fusion of the chicken tikka masala | so what I'm doing is I'm doing a fusion of the chicken tikka masala |
152 | 00:07:26,200 | 00:07:27,480 | and the butter chicken sauce. | and the butter chicken sauce. |
153 | 00:07:27,680 | 00:07:29,840 | The side dishes today, I'm gonna make a paratha | The side dishes today, I'm gonna make a paratha |
154 | 00:07:30,040 | 00:07:33,200 | and I'm doing some wedges, Indian spiced wedges, | and I'm doing some wedges, Indian spiced wedges, |
155 | 00:07:33,400 | 00:07:35,560 | which I know is not authentic Indian, | which I know is not authentic Indian, |
156 | 00:07:35,760 | 00:07:38,720 | but you know us Pommies, we love our chips and curry sauce. | but you know us Pommies, we love our chips and curry sauce. |
157 | 00:07:38,920 | 00:07:40,320 | (LAUGHS) | (LAUGHS) |
158 | 00:07:40,520 | 00:07:42,760 | Wedges is just basically cutting up the potatoes into wedges | Wedges is just basically cutting up the potatoes into wedges |
159 | 00:07:42,960 | 00:07:46,880 | and then all I do is add some Indian herbs and spices, | and then all I do is add some Indian herbs and spices, |
160 | 00:07:47,080 | 00:07:51,320 | oil, and just pop it into the oven until they're nice and crispy. | oil, and just pop it into the oven until they're nice and crispy. |
161 | 00:07:52,560 | 00:07:54,840 | I'm just marinating some chicken like a chicken tikka | I'm just marinating some chicken like a chicken tikka |
162 | 00:07:55,040 | 00:07:56,320 | which I'm gonna grill. | which I'm gonna grill. |
163 | 00:07:56,520 | 00:07:58,560 | I like chicken breast, they don't have any gristle. | I like chicken breast, they don't have any gristle. |
164 | 00:07:58,760 | 00:08:00,200 | I'm a bit funny like that. | I'm a bit funny like that. |
165 | 00:08:00,400 | 00:08:02,240 | I've marinated them in yoghurt... | I've marinated them in yoghurt... |
166 | 00:08:02,440 | 00:08:04,360 | Mint sauce, would you believe it?! | Mint sauce, would you believe it?! |
167 | 00:08:04,560 | 00:08:06,680 | ..cumin, coriander, garlic, ginger... | ..cumin, coriander, garlic, ginger... |
168 | 00:08:06,880 | 00:08:08,320 | Oh, yeah, that's ginger. | Oh, yeah, that's ginger. |
169 | 00:08:08,520 | 00:08:10,840 | Just checking which one it was! (LAUGHS) | Just checking which one it was! (LAUGHS) |
170 | 00:08:12,120 | 00:08:13,680 | There's hell of a lot of spices in it, | There's hell of a lot of spices in it, |
171 | 00:08:13,880 | 00:08:17,280 | but I'll tell you, that's what makes the perfect chicken tikka masala. | but I'll tell you, that's what makes the perfect chicken tikka masala. |
172 | 00:08:18,600 | 00:08:20,200 | Do we have any red food colouring? | Do we have any red food colouring? |
173 | 00:08:20,400 | 00:08:22,200 | WOMAN: Any what? Red food colouring? | WOMAN: Any what? Red food colouring? |
174 | 00:08:22,400 | 00:08:24,840 | It's more of an aesthetic thing. | It's more of an aesthetic thing. |
175 | 00:08:26,240 | 00:08:29,320 | It looks gross... but it's lovely. | It looks gross... but it's lovely. |
176 | 00:08:30,600 | 00:08:33,320 | It's what gives that authentic chicken tikka look | It's what gives that authentic chicken tikka look |
177 | 00:08:33,520 | 00:08:34,800 | in the restaurants. | in the restaurants. |
178 | 00:08:35,000 | 00:08:37,080 | I mean, chicken is obviously not red naturally, is it? | I mean, chicken is obviously not red naturally, is it? |
179 | 00:08:37,280 | 00:08:38,680 | And, you know, the spices that you use, | And, you know, the spices that you use, |
180 | 00:08:38,880 | 00:08:40,160 | none of them are bright red | none of them are bright red |
181 | 00:08:40,360 | 00:08:42,960 | but everybody thinks that chicken tikka is supposed to be bright red | but everybody thinks that chicken tikka is supposed to be bright red |
182 | 00:08:43,160 | 00:08:45,120 | so that's what I've done. | so that's what I've done. |
183 | 00:08:49,560 | 00:08:53,040 | Tonight I'm making butter chicken with cucumber raita and rice. | Tonight I'm making butter chicken with cucumber raita and rice. |
184 | 00:08:53,240 | 00:08:55,840 | The chicken is marinating in yoghurt, ginger garlic paste, | The chicken is marinating in yoghurt, ginger garlic paste, |
185 | 00:08:56,040 | 00:08:59,760 | some spices to really get the flavours into the chicken. | some spices to really get the flavours into the chicken. |
186 | 00:08:59,960 | 00:09:03,120 | So when you put the chicken into the sauce with the butter chicken, | So when you put the chicken into the sauce with the butter chicken, |
187 | 00:09:03,320 | 00:09:04,600 | its already par-cooked | its already par-cooked |
188 | 00:09:04,800 | 00:09:07,240 | so I really have to get the sauce right on this dish. | so I really have to get the sauce right on this dish. |
189 | 00:09:07,440 | 00:09:09,880 | If I don't get the sauce right, the whole thing is wrong. | If I don't get the sauce right, the whole thing is wrong. |
190 | 00:09:10,080 | 00:09:12,280 | Is this something that you cook often in the kitchen? | Is this something that you cook often in the kitchen? |
191 | 00:09:12,480 | 00:09:14,600 | I have never cooked it in the kitchen at Tonka. | I have never cooked it in the kitchen at Tonka. |
192 | 00:09:14,800 | 00:09:16,120 | Really? Never ever. | Really? Never ever. |
193 | 00:09:16,320 | 00:09:19,000 | So is it a little bit nerve-racking sort of having Adam watching you | So is it a little bit nerve-racking sort of having Adam watching you |
194 | 00:09:19,200 | 00:09:21,320 | cook a dish that you never make at work? | cook a dish that you never make at work? |
195 | 00:09:21,520 | 00:09:23,120 | Yes, it is. | Yes, it is. |
196 | 00:09:23,320 | 00:09:26,440 | And mostly Sundar, Sundar is the person who normally makes this | And mostly Sundar, Sundar is the person who normally makes this |
197 | 00:09:26,640 | 00:09:29,920 | so he's like, you know, "Do this, do that. Don't miss this." | so he's like, you know, "Do this, do that. Don't miss this." |
198 | 00:09:30,120 | 00:09:32,480 | SUNDAR: Alyssa, watch your pan. | SUNDAR: Alyssa, watch your pan. |
199 | 00:09:32,680 | 00:09:34,600 | KAY-LENE: Alyssa, watch your pan. Thank you. | KAY-LENE: Alyssa, watch your pan. Thank you. |
200 | 00:09:34,800 | 00:09:37,040 | Sorry, I'm shouting for Sundar. He's shy. | Sorry, I'm shouting for Sundar. He's shy. |
201 | 00:09:37,240 | 00:09:38,520 | (LAUGHS) Classic Sundar. | (LAUGHS) Classic Sundar. |
202 | 00:09:38,720 | 00:09:40,760 | I told you to speak up, and you did not speak up! | I told you to speak up, and you did not speak up! |
203 | 00:09:40,960 | 00:09:43,880 | He's whispering to me! C'mon! | He's whispering to me! C'mon! |
204 | 00:09:45,240 | 00:09:46,640 | Go, Alyssa! I'm feeling OK. | Go, Alyssa! I'm feeling OK. |
205 | 00:09:46,840 | 00:09:48,160 | Everything is going OK so far. | Everything is going OK so far. |
206 | 00:09:48,360 | 00:09:51,240 | Oh, she's sieving her curry. | Oh, she's sieving her curry. |
207 | 00:09:51,440 | 00:09:53,240 | That's gonna be really smooth. | That's gonna be really smooth. |
208 | 00:09:53,440 | 00:09:57,320 | DAN HONG: I've never eaten a butter chicken like that in my entire life. | DAN HONG: I've never eaten a butter chicken like that in my entire life. |
209 | 00:09:57,520 | 00:09:59,040 | It was mind-blowing. | It was mind-blowing. |
210 | 00:10:03,560 | 00:10:05,520 | Good Indian woman, you're making the dough. | Good Indian woman, you're making the dough. |
211 | 00:10:05,720 | 00:10:07,440 | Yeah! I've got the hang of this and all. | Yeah! I've got the hang of this and all. |
212 | 00:10:07,640 | 00:10:09,360 | You have, you're doing very well. | You have, you're doing very well. |
213 | 00:10:11,280 | 00:10:14,640 | Indian week has begun with butter chicken. | Indian week has begun with butter chicken. |
214 | 00:10:14,840 | 00:10:18,240 | Yeah, butter chicken is like the gateway dish into Indian cuisine. | Yeah, butter chicken is like the gateway dish into Indian cuisine. |
215 | 00:10:18,440 | 00:10:22,320 | Because it's quite a mild dish but if they add too much cream, | Because it's quite a mild dish but if they add too much cream, |
216 | 00:10:22,520 | 00:10:24,760 | that will dilute the flavour of the spice | that will dilute the flavour of the spice |
217 | 00:10:24,960 | 00:10:26,440 | and the tomatoes and the chicken | and the tomatoes and the chicken |
218 | 00:10:26,640 | 00:10:28,560 | and you end up just tasting cream or butter, | and you end up just tasting cream or butter, |
219 | 00:10:28,760 | 00:10:30,920 | and you don't want that, you want to taste that spice, | and you don't want that, you want to taste that spice, |
220 | 00:10:31,120 | 00:10:33,800 | you want to taste that onion, that garlic, that ginger as well. | you want to taste that onion, that garlic, that ginger as well. |
221 | 00:10:34,000 | 00:10:35,440 | How are you going, love? | How are you going, love? |
222 | 00:10:35,640 | 00:10:37,680 | I'm done, I'm just putting rice and curry out. | I'm done, I'm just putting rice and curry out. |
223 | 00:10:37,880 | 00:10:39,360 | (LAUGHS) You guys are... | (LAUGHS) You guys are... |
224 | 00:10:39,560 | 00:10:40,920 | it's not a hard dish to make. | it's not a hard dish to make. |
225 | 00:10:41,120 | 00:10:43,960 | Add a little bit of a Malaysian touch to it, so slightly hotter. | Add a little bit of a Malaysian touch to it, so slightly hotter. |
226 | 00:10:44,160 | 00:10:46,640 | Yeah, I did it in one hour and yeah, I was looking at the two girls, | Yeah, I did it in one hour and yeah, I was looking at the two girls, |
227 | 00:10:46,840 | 00:10:49,320 | "Oh, God, they're doing all these wonderful things" | "Oh, God, they're doing all these wonderful things" |
228 | 00:10:49,520 | 00:10:53,240 | as in my garnish, all I had was a bowl of rice | as in my garnish, all I had was a bowl of rice |
229 | 00:10:53,440 | 00:10:55,520 | and I had one hour to twiddle my thumbs and think about it. | and I had one hour to twiddle my thumbs and think about it. |
230 | 00:10:55,720 | 00:10:58,640 | One hour down, one hour to go. | One hour down, one hour to go. |
231 | 00:11:02,240 | 00:11:04,400 | I think the secret to a good butter chicken is in the sauce, | I think the secret to a good butter chicken is in the sauce, |
232 | 00:11:04,600 | 00:11:05,880 | in the gravy, in the curry. | in the gravy, in the curry. |
233 | 00:11:06,120 | 00:11:10,400 | I want to keep the soul and the traditions of the butter chicken gravy going. | I want to keep the soul and the traditions of the butter chicken gravy going. |
234 | 00:11:10,600 | 00:11:13,840 | Now I let the soya bean nuggets soak in the curry. | Now I let the soya bean nuggets soak in the curry. |
235 | 00:11:15,200 | 00:11:17,960 | The accompaniments that I'm making with my butter chicken | The accompaniments that I'm making with my butter chicken |
236 | 00:11:18,160 | 00:11:20,040 | is lachha paratha. | is lachha paratha. |
237 | 00:11:20,240 | 00:11:23,240 | Lacha paratha is different from a roti because it's layered. | Lacha paratha is different from a roti because it's layered. |
238 | 00:11:23,440 | 00:11:25,680 | Cooks like puff pastry, like layered pastry. | Cooks like puff pastry, like layered pastry. |
239 | 00:11:25,880 | 00:11:27,920 | Oh, I like how that looks. | Oh, I like how that looks. |
240 | 00:11:28,120 | 00:11:29,880 | I hope it's cooked through. | I hope it's cooked through. |
241 | 00:11:31,160 | 00:11:33,360 | The sauce. I'm most worried about the sauce. | The sauce. I'm most worried about the sauce. |
242 | 00:11:33,560 | 00:11:36,520 | Because if it's not balanced and it's not thick, | Because if it's not balanced and it's not thick, |
243 | 00:11:36,720 | 00:11:39,040 | it's really gonna let the whole dish down. | it's really gonna let the whole dish down. |
244 | 00:11:39,800 | 00:11:41,600 | KAY-LENE: Alyssa, soon as the onion is done, | KAY-LENE: Alyssa, soon as the onion is done, |
245 | 00:11:41,800 | 00:11:43,080 | you can start putting the spices in. | you can start putting the spices in. |
246 | 00:11:43,280 | 00:11:44,600 | Thank you. | Thank you. |
247 | 00:11:44,800 | 00:11:48,560 | You add your spices, that gives it colour from, like, your paprika, | You add your spices, that gives it colour from, like, your paprika, |
248 | 00:11:48,760 | 00:11:51,880 | your mace, your fenugreek, your cumin. | your mace, your fenugreek, your cumin. |
249 | 00:11:52,080 | 00:11:54,960 | Everything is going OK so far. I'm feeling OK. | Everything is going OK so far. I'm feeling OK. |
250 | 00:11:55,160 | 00:11:57,880 | Because the butter chicken is so rich, I made cucumber raita. | Because the butter chicken is so rich, I made cucumber raita. |
251 | 00:11:58,080 | 00:12:00,720 | The raita helps to bring down the richness | The raita helps to bring down the richness |
252 | 00:12:00,920 | 00:12:02,560 | and make it a bit more digestible. | and make it a bit more digestible. |
253 | 00:12:04,000 | 00:12:05,720 | ANNIE: Oh, look at those. Great. | ANNIE: Oh, look at those. Great. |
254 | 00:12:06,920 | 00:12:09,000 | Me wedges are still going! (LAUGHS) | Me wedges are still going! (LAUGHS) |
255 | 00:12:11,440 | 00:12:14,440 | I'm just popping in the tomatoes and then I'm gonna pop my honey in, | I'm just popping in the tomatoes and then I'm gonna pop my honey in, |
256 | 00:12:14,640 | 00:12:16,040 | liquid smoke, cream | liquid smoke, cream |
257 | 00:12:16,240 | 00:12:20,000 | and that's pretty much the butter chicken sauce done. | and that's pretty much the butter chicken sauce done. |
258 | 00:12:21,720 | 00:12:24,360 | So what I'm gonna do now is pop the chicken on the grill. | So what I'm gonna do now is pop the chicken on the grill. |
259 | 00:12:24,560 | 00:12:27,240 | Um, I'm looking to get a really nice charry feel. | Um, I'm looking to get a really nice charry feel. |
260 | 00:12:27,440 | 00:12:30,120 | I do add the chicken to the butter chicken sauce as well | I do add the chicken to the butter chicken sauce as well |
261 | 00:12:30,320 | 00:12:32,960 | so it's not just bits of chicken on the side with some sauce, | so it's not just bits of chicken on the side with some sauce, |
262 | 00:12:33,160 | 00:12:35,600 | that does actually go in there, I just want the charring on it. | that does actually go in there, I just want the charring on it. |
263 | 00:12:36,680 | 00:12:38,080 | It's how you expect it to look. | It's how you expect it to look. |
264 | 00:12:38,280 | 00:12:40,000 | It's how they do it in restaurants. | It's how they do it in restaurants. |
265 | 00:12:44,040 | 00:12:46,600 | SHRUTI: The history of this recipe has come from my father. | SHRUTI: The history of this recipe has come from my father. |
266 | 00:12:47,880 | 00:12:50,600 | The curry, I pureed and sieved it. | The curry, I pureed and sieved it. |
267 | 00:12:50,800 | 00:12:53,560 | Oh, she's sieving her curry. | Oh, she's sieving her curry. |
268 | 00:12:53,760 | 00:12:55,680 | It's gonna be really smooth. | It's gonna be really smooth. |
269 | 00:12:55,880 | 00:12:58,200 | And put it back on the stove. | And put it back on the stove. |
270 | 00:12:59,280 | 00:13:01,800 | And then the chicken and the gravy is mixed together | And then the chicken and the gravy is mixed together |
271 | 00:13:02,000 | 00:13:04,120 | and then cream is the finishing touch. | and then cream is the finishing touch. |
272 | 00:13:04,320 | 00:13:05,760 | And it's done. | And it's done. |
273 | 00:13:07,600 | 00:13:10,560 | The lachha paratha is a layered Indian bread | The lachha paratha is a layered Indian bread |
274 | 00:13:10,760 | 00:13:14,280 | so you just have to put a lot of clarified butter, | so you just have to put a lot of clarified butter, |
275 | 00:13:14,480 | 00:13:16,160 | add garam seeds and salt | add garam seeds and salt |
276 | 00:13:16,360 | 00:13:20,800 | to bring out the layers and then just roll it and layer it | to bring out the layers and then just roll it and layer it |
277 | 00:13:21,000 | 00:13:24,360 | and just put it on a pan and cook it. | and just put it on a pan and cook it. |
278 | 00:13:28,960 | 00:13:30,600 | You have 10 minutes to go, everyone. | You have 10 minutes to go, everyone. |
279 | 00:13:30,800 | 00:13:33,400 | Before we need your plate up on the pass, thank you. | Before we need your plate up on the pass, thank you. |
280 | 00:13:36,200 | 00:13:37,600 | ANNIE: This is my butter chicken. | ANNIE: This is my butter chicken. |
281 | 00:13:37,800 | 00:13:40,600 | It's got the marinated chicken tikka that I cooked on the griddle | It's got the marinated chicken tikka that I cooked on the griddle |
282 | 00:13:40,800 | 00:13:43,000 | and now it's in there giving it a bit of flavour. | and now it's in there giving it a bit of flavour. |
283 | 00:13:43,200 | 00:13:44,880 | Right, taste that. | Right, taste that. |
284 | 00:13:48,080 | 00:13:49,520 | Mmm. | Mmm. |
285 | 00:13:52,520 | 00:13:55,560 | Yeah, you wouldn't want to eat a lot of it, it's quite strong. | Yeah, you wouldn't want to eat a lot of it, it's quite strong. |
286 | 00:13:55,760 | 00:13:57,880 | Don't stress. | Don't stress. |
287 | 00:13:58,880 | 00:14:02,200 | So, what I'm doing is adding some cream and that will lighten it up | So, what I'm doing is adding some cream and that will lighten it up |
288 | 00:14:02,400 | 00:14:05,040 | and possibly, um... | and possibly, um... |
289 | 00:14:05,240 | 00:14:07,480 | ..maybe a hint, hint of spice or something | ..maybe a hint, hint of spice or something |
290 | 00:14:07,680 | 00:14:10,320 | but that should help it along its way. | but that should help it along its way. |
291 | 00:14:13,560 | 00:14:15,400 | GUS: I'm ready to go, all I need to do is dress it up, | GUS: I'm ready to go, all I need to do is dress it up, |
292 | 00:14:15,600 | 00:14:18,440 | put a bit of cream in the chicken... | put a bit of cream in the chicken... |
293 | 00:14:19,480 | 00:14:21,040 | ..and I should be ready to go. | ..and I should be ready to go. |
294 | 00:14:22,160 | 00:14:25,360 | I was concerned about would my dish stand up. | I was concerned about would my dish stand up. |
295 | 00:14:26,440 | 00:14:28,400 | These guys had chapattis coming out of their ears | These guys had chapattis coming out of their ears |
296 | 00:14:28,600 | 00:14:29,920 | and chips and all the rest of it | and chips and all the rest of it |
297 | 00:14:30,120 | 00:14:32,680 | and I'm thinking, "That's it, Gussy, you're on your way home." | and I'm thinking, "That's it, Gussy, you're on your way home." |
298 | 00:14:34,280 | 00:14:37,000 | So I did this cucumber on the side with some yoghurt. | So I did this cucumber on the side with some yoghurt. |
299 | 00:14:38,200 | 00:14:41,480 | Two minutes to go. Two minutes until we need your plates on the pass. | Two minutes to go. Two minutes until we need your plates on the pass. |
300 | 00:14:47,000 | 00:14:49,440 | Under 30 seconds. | Under 30 seconds. |
301 | 00:14:58,720 | 00:15:00,000 | Well done! | Well done! |
302 | 00:15:00,200 | 00:15:02,280 | (APPLAUSE) | (APPLAUSE) |
303 | 00:15:03,720 | 00:15:05,920 | SHRUTI: Hey, Annie. Well done. | SHRUTI: Hey, Annie. Well done. |
304 | 00:15:06,120 | 00:15:07,760 | Oh, well done, sweetie! (LAUGHS) | Oh, well done, sweetie! (LAUGHS) |
305 | 00:15:07,960 | 00:15:10,000 | Exhausted! Exhausted! | Exhausted! Exhausted! |
306 | 00:15:11,720 | 00:15:14,240 | OK, lay it on me. Slam dunk, Dan? | OK, lay it on me. Slam dunk, Dan? |
307 | 00:15:14,440 | 00:15:16,040 | Wow! | Wow! |
308 | 00:15:16,240 | 00:15:17,600 | It's hot. | It's hot. |
309 | 00:15:17,800 | 00:15:21,280 | I've never eaten a butter chicken like that in my entire life. | I've never eaten a butter chicken like that in my entire life. |
310 | 00:15:21,480 | 00:15:24,280 | It was mind-blowing. It was that good. | It was mind-blowing. It was that good. |
311 | 00:15:31,320 | 00:15:33,720 | MAEVE O'MEARA: Apprentice chef Alyssa and our four home cooks | MAEVE O'MEARA: Apprentice chef Alyssa and our four home cooks |
312 | 00:15:33,920 | 00:15:37,200 | have just attempted their best versions of butter chicken. | have just attempted their best versions of butter chicken. |
313 | 00:15:39,280 | 00:15:43,920 | And now blind-tasting judge Dan will taste each of their dishes. | And now blind-tasting judge Dan will taste each of their dishes. |
314 | 00:15:44,120 | 00:15:46,360 | It smells absolutely amazing. | It smells absolutely amazing. |
315 | 00:15:46,560 | 00:15:48,800 | They all look fantastic. | They all look fantastic. |
316 | 00:15:49,000 | 00:15:52,320 | MELISSA LEONG: This is a butter chicken with raita and rice. | MELISSA LEONG: This is a butter chicken with raita and rice. |
317 | 00:15:52,520 | 00:15:53,880 | It looks great. | It looks great. |
318 | 00:15:54,080 | 00:15:56,520 | The colours are there, you can see the chilli and the coriander. | The colours are there, you can see the chilli and the coriander. |
319 | 00:15:56,720 | 00:15:58,440 | Lovely meal for one. | Lovely meal for one. |
320 | 00:16:10,800 | 00:16:12,920 | It's hot. (LAUGHS) | It's hot. (LAUGHS) |
321 | 00:16:13,120 | 00:16:16,560 | The, uh, sauce, there's so much flavour in there. | The, uh, sauce, there's so much flavour in there. |
322 | 00:16:22,120 | 00:16:24,080 | What I love about this is that... | What I love about this is that... |
323 | 00:16:24,280 | 00:16:27,800 | ..everything on this plate is here with a purpose. | ..everything on this plate is here with a purpose. |
324 | 00:16:28,000 | 00:16:31,040 | That butter chicken was intentionally hot, | That butter chicken was intentionally hot, |
325 | 00:16:31,240 | 00:16:34,720 | that's why that cucumber and that yoghurt was on the plate as well. | that's why that cucumber and that yoghurt was on the plate as well. |
326 | 00:16:34,920 | 00:16:39,760 | The chilli is actually a bit too hot for a butter chicken but I like it. | The chilli is actually a bit too hot for a butter chicken but I like it. |
327 | 00:16:39,960 | 00:16:42,080 | Butter chicken with zing. Mmm. | Butter chicken with zing. Mmm. |
328 | 00:16:43,720 | 00:16:49,040 | Dan, vegan butter chicken with soy protein and cashew cream. | Dan, vegan butter chicken with soy protein and cashew cream. |
329 | 00:16:49,240 | 00:16:50,520 | Wow. | Wow. |
330 | 00:16:50,720 | 00:16:52,320 | That's interesting. | That's interesting. |
331 | 00:16:52,520 | 00:16:53,920 | I'm open to it, it looks nice | I'm open to it, it looks nice |
332 | 00:16:54,120 | 00:16:57,200 | but they've got to make sure that this is delicious. | but they've got to make sure that this is delicious. |
333 | 00:16:57,400 | 00:16:58,720 | Mm-hm. | Mm-hm. |
334 | 00:17:08,360 | 00:17:11,120 | I love the flavour of this curry | I love the flavour of this curry |
335 | 00:17:11,320 | 00:17:14,800 | and that soy protein is a really good substitute for chicken, | and that soy protein is a really good substitute for chicken, |
336 | 00:17:15,000 | 00:17:17,520 | it really soaked up all that flavour of that curry sauce. | it really soaked up all that flavour of that curry sauce. |
337 | 00:17:17,720 | 00:17:20,160 | Almost more than a piece of chicken would, actually. | Almost more than a piece of chicken would, actually. |
338 | 00:17:20,360 | 00:17:24,160 | And even serving it with this paratha is really fun, I ate it like a taco. | And even serving it with this paratha is really fun, I ate it like a taco. |
339 | 00:17:24,360 | 00:17:25,840 | The only thing? | The only thing? |
340 | 00:17:26,040 | 00:17:27,680 | It could have done with a little bit more salt | It could have done with a little bit more salt |
341 | 00:17:27,880 | 00:17:30,600 | to really bring out the flavour of those spices. | to really bring out the flavour of those spices. |
342 | 00:17:30,800 | 00:17:34,240 | This is butter chicken with raita and rice. | This is butter chicken with raita and rice. |
343 | 00:17:35,480 | 00:17:38,560 | This whole minimal approach to the presentation really works. | This whole minimal approach to the presentation really works. |
344 | 00:17:49,200 | 00:17:52,640 | That's the flavour profile that I expect from a butter chicken. | That's the flavour profile that I expect from a butter chicken. |
345 | 00:17:52,840 | 00:17:55,120 | Sauce, very smooth. | Sauce, very smooth. |
346 | 00:17:55,320 | 00:17:58,440 | The chicken is really cooked perfectly. Really delicious. | The chicken is really cooked perfectly. Really delicious. |
347 | 00:17:59,720 | 00:18:01,560 | But this one is almost too mild. | But this one is almost too mild. |
348 | 00:18:01,760 | 00:18:05,680 | I really want to taste a little bit more spice. | I really want to taste a little bit more spice. |
349 | 00:18:07,240 | 00:18:10,480 | Butter chicken with paratha and seasoned wedges. | Butter chicken with paratha and seasoned wedges. |
350 | 00:18:10,680 | 00:18:13,680 | I like this, it's like, you can eat your curry traditionally | I like this, it's like, you can eat your curry traditionally |
351 | 00:18:13,880 | 00:18:15,600 | with a bit of paratha | with a bit of paratha |
352 | 00:18:15,800 | 00:18:18,720 | or you know, if you want to dunk a chip in there you can too. | or you know, if you want to dunk a chip in there you can too. |
353 | 00:18:18,920 | 00:18:20,240 | This is awesome. | This is awesome. |
354 | 00:18:20,440 | 00:18:22,480 | Well, best you bung that chip in that butter chicken | Well, best you bung that chip in that butter chicken |
355 | 00:18:22,680 | 00:18:24,720 | and let us know what it's like. Alright. | and let us know what it's like. Alright. |
356 | 00:18:33,240 | 00:18:34,920 | It's a nice chip. | It's a nice chip. |
357 | 00:18:38,680 | 00:18:41,280 | Oh, that's very creamy. | Oh, that's very creamy. |
358 | 00:18:41,480 | 00:18:43,280 | Is that the chicken? It is. | Is that the chicken? It is. |
359 | 00:18:43,480 | 00:18:44,800 | I thought it was crab! | I thought it was crab! |
360 | 00:18:45,000 | 00:18:47,040 | Yeah, the colouring, Dan, is a food dye. | Yeah, the colouring, Dan, is a food dye. |
361 | 00:18:47,240 | 00:18:48,800 | Whatever. | Whatever. |
362 | 00:18:49,000 | 00:18:52,800 | Like, red food colouring, that's not a big deal to me. | Like, red food colouring, that's not a big deal to me. |
363 | 00:18:53,000 | 00:18:57,520 | The choice of chicken breast in a curry, not the greatest. | The choice of chicken breast in a curry, not the greatest. |
364 | 00:18:57,720 | 00:19:00,840 | If it was a wedges battle, could have won. | If it was a wedges battle, could have won. |
365 | 00:19:02,080 | 00:19:03,920 | Look, I love the effort put into this | Look, I love the effort put into this |
366 | 00:19:04,120 | 00:19:06,640 | and I really love the addition of these wedges, they're great. | and I really love the addition of these wedges, they're great. |
367 | 00:19:06,840 | 00:19:09,240 | I just thought the curry was a little weak. | I just thought the curry was a little weak. |
368 | 00:19:11,440 | 00:19:14,840 | Butter chicken with paratha and pickled onions. | Butter chicken with paratha and pickled onions. |
369 | 00:19:25,880 | 00:19:27,840 | What?! Wow. | What?! Wow. |
370 | 00:19:28,040 | 00:19:29,640 | Oh, man. | Oh, man. |
371 | 00:19:30,880 | 00:19:33,000 | I'm just judging from the speed | I'm just judging from the speed |
372 | 00:19:33,200 | 00:19:36,600 | at which you are voraciously sampling, | at which you are voraciously sampling, |
373 | 00:19:36,800 | 00:19:38,280 | this can't be terrible. | this can't be terrible. |
374 | 00:19:38,480 | 00:19:39,840 | Yeah, it can't be. | Yeah, it can't be. |
375 | 00:19:41,160 | 00:19:42,640 | OK, lay it on me. | OK, lay it on me. |
376 | 00:19:42,840 | 00:19:45,360 | Slam dunk, Dan? Wow! | Slam dunk, Dan? Wow! |
377 | 00:19:45,560 | 00:19:47,440 | It has so much flavour, | It has so much flavour, |
378 | 00:19:47,640 | 00:19:49,920 | the seasoning is, like, on point. | the seasoning is, like, on point. |
379 | 00:19:50,120 | 00:19:51,800 | There's the perfect amount of salt. | There's the perfect amount of salt. |
380 | 00:19:52,000 | 00:19:54,000 | There's a little bit of acidity in there. | There's a little bit of acidity in there. |
381 | 00:19:54,200 | 00:19:57,360 | Really balances it out too and this is great too, | Really balances it out too and this is great too, |
382 | 00:19:57,560 | 00:20:00,120 | just a bit of paratha, dunk it in. | just a bit of paratha, dunk it in. |
383 | 00:20:02,920 | 00:20:07,160 | What I love about this dish is the balance in that butter chicken. | What I love about this dish is the balance in that butter chicken. |
384 | 00:20:07,360 | 00:20:10,640 | That chicken is cooked perfectly, it's seasoned perfectly, | That chicken is cooked perfectly, it's seasoned perfectly, |
385 | 00:20:10,840 | 00:20:13,520 | I don't know, man, like, this is really good. | I don't know, man, like, this is really good. |
386 | 00:20:20,280 | 00:20:22,400 | MAEVE O'MEARA: Apprentice chef Alyssa and our four home cooks | MAEVE O'MEARA: Apprentice chef Alyssa and our four home cooks |
387 | 00:20:22,600 | 00:20:24,560 | have cooked their hearts out tonight. | have cooked their hearts out tonight. |
388 | 00:20:26,400 | 00:20:29,440 | Blind-tasting judge Dan has tasted all the curries | Blind-tasting judge Dan has tasted all the curries |
389 | 00:20:29,640 | 00:20:33,920 | and we'll now find out if our home cooks have outperformed a restaurant. | and we'll now find out if our home cooks have outperformed a restaurant. |
390 | 00:20:37,400 | 00:20:39,880 | Well, night one of Indian week, | Well, night one of Indian week, |
391 | 00:20:40,080 | 00:20:42,040 | I think that it is only fitting | I think that it is only fitting |
392 | 00:20:42,240 | 00:20:46,080 | that such a universally loved dish such as butter chicken | that such a universally loved dish such as butter chicken |
393 | 00:20:46,280 | 00:20:48,360 | was the challenge for you tonight. | was the challenge for you tonight. |
394 | 00:20:48,560 | 00:20:50,440 | Annie, how are you feeling? | Annie, how are you feeling? |
395 | 00:20:50,640 | 00:20:52,440 | I'm very nervous. | I'm very nervous. |
396 | 00:20:52,640 | 00:20:54,680 | The cook didn't quite go to plan. | The cook didn't quite go to plan. |
397 | 00:20:54,880 | 00:20:57,160 | I felt that the flavours were slightly strong. | I felt that the flavours were slightly strong. |
398 | 00:20:57,360 | 00:21:00,200 | I don't know which way it's gonna go, I really don't. | I don't know which way it's gonna go, I really don't. |
399 | 00:21:00,400 | 00:21:04,280 | Alyssa, what's it like standing next to these home cooks? | Alyssa, what's it like standing next to these home cooks? |
400 | 00:21:04,520 | 00:21:08,720 | Intimidating. I feel like they've had a lot more experience cooking a butter chicken than me. | Intimidating. I feel like they've had a lot more experience cooking a butter chicken than me. |
401 | 00:21:08,920 | 00:21:10,240 | Adam, how do you think she went? | Adam, how do you think she went? |
402 | 00:21:10,440 | 00:21:12,040 | I think Alyssa did a fantastic job | I think Alyssa did a fantastic job |
403 | 00:21:12,240 | 00:21:15,400 | so when she goes back to Tonka she's gonna be on the curry section now. | so when she goes back to Tonka she's gonna be on the curry section now. |
404 | 00:21:15,600 | 00:21:16,960 | (LAUGHTER) | (LAUGHTER) |
405 | 00:21:17,160 | 00:21:20,320 | DAN HONG: Look, overall, I'm really, really impressed | DAN HONG: Look, overall, I'm really, really impressed |
406 | 00:21:20,520 | 00:21:22,960 | by the standard that you put up on the pass tonight. | by the standard that you put up on the pass tonight. |
407 | 00:21:23,160 | 00:21:26,760 | The best plate on the pass is... | The best plate on the pass is... |
408 | 00:21:28,560 | 00:21:31,600 | ..this one here, butter chicken with paratha and pickled onions. | ..this one here, butter chicken with paratha and pickled onions. |
409 | 00:21:31,800 | 00:21:33,240 | (APPLAUSE) | (APPLAUSE) |
410 | 00:21:36,080 | 00:21:37,120 | Shruti! | Shruti! |
411 | 00:21:37,320 | 00:21:39,760 | The feeling I can't just express in words | The feeling I can't just express in words |
412 | 00:21:39,960 | 00:21:41,480 | but you can all see it on my face. | but you can all see it on my face. |
413 | 00:21:41,680 | 00:21:46,240 | I am living up to the dreams which my family has seen for me. | I am living up to the dreams which my family has seen for me. |
414 | 00:21:46,440 | 00:21:47,840 | I didn't know what to say | I didn't know what to say |
415 | 00:21:48,040 | 00:21:50,520 | when I had the first bite of that butter chicken. | when I had the first bite of that butter chicken. |
416 | 00:21:50,720 | 00:21:54,280 | I've never eaten a butter chicken like that in my entire life, | I've never eaten a butter chicken like that in my entire life, |
417 | 00:21:54,480 | 00:21:57,240 | it was mind-blowing, it was that good. | it was mind-blowing, it was that good. |
418 | 00:21:57,440 | 00:21:59,280 | You know, the chicken was perfectly cooked | You know, the chicken was perfectly cooked |
419 | 00:21:59,480 | 00:22:04,640 | and everything that you accompanied the curry with just worked so well. | and everything that you accompanied the curry with just worked so well. |
420 | 00:22:04,840 | 00:22:07,240 | Well done. Thank you so much. | Well done. Thank you so much. |
421 | 00:22:09,560 | 00:22:11,240 | ALYSSA: It's hard to be disappointed | ALYSSA: It's hard to be disappointed |
422 | 00:22:11,440 | 00:22:13,040 | when you've been beaten by the real deal. | when you've been beaten by the real deal. |
423 | 00:22:13,240 | 00:22:15,840 | It went to someone who had, like, this recipe passed down. | It went to someone who had, like, this recipe passed down. |
424 | 00:22:16,040 | 00:22:20,840 | Dan, please tell us which plate did not stack up for you tonight? | Dan, please tell us which plate did not stack up for you tonight? |
425 | 00:22:21,040 | 00:22:23,320 | It had an amazing accompaniment | It had an amazing accompaniment |
426 | 00:22:23,520 | 00:22:25,720 | but we've got to remember that the star of the show | but we've got to remember that the star of the show |
427 | 00:22:25,920 | 00:22:27,200 | is the butter chicken. | is the butter chicken. |
428 | 00:22:27,400 | 00:22:31,040 | The plate that did not live up to my expectations was... | The plate that did not live up to my expectations was... |
429 | 00:22:31,240 | 00:22:33,520 | ..the butter chicken with wedges. | ..the butter chicken with wedges. |
430 | 00:22:34,640 | 00:22:36,480 | Yes, that's me. | Yes, that's me. |
431 | 00:22:36,680 | 00:22:39,160 | So sorry. No, I completely understand. | So sorry. No, I completely understand. |
432 | 00:22:39,360 | 00:22:43,720 | I was not that confident when I put it up, I must admit. | I was not that confident when I put it up, I must admit. |
433 | 00:22:43,920 | 00:22:46,960 | I really loved the addition of wedges. | I really loved the addition of wedges. |
434 | 00:22:47,160 | 00:22:49,640 | I just thought it could just do with a bit more punch. | I just thought it could just do with a bit more punch. |
435 | 00:22:49,840 | 00:22:52,240 | I'm upset I didn't get through to the next round | I'm upset I didn't get through to the next round |
436 | 00:22:52,440 | 00:22:53,920 | but I completely understand | but I completely understand |
437 | 00:22:54,120 | 00:22:58,480 | and let's hope one of the home chefs beats Adam, no offence, Adam. | and let's hope one of the home chefs beats Adam, no offence, Adam. |
438 | 00:23:01,600 | 00:23:03,440 | Congratulations, Shruti. | Congratulations, Shruti. |
439 | 00:23:03,640 | 00:23:06,640 | You won the best plate on the pass, outcooking the professionals | You won the best plate on the pass, outcooking the professionals |
440 | 00:23:06,840 | 00:23:08,320 | so this is for you. | so this is for you. |
441 | 00:23:08,520 | 00:23:10,160 | (APPLAUSE) Thank you. | (APPLAUSE) Thank you. |
442 | 00:23:13,200 | 00:23:14,600 | Once you put it in the oil | Once you put it in the oil |
443 | 00:23:14,800 | 00:23:16,680 | you know straightaway whether you've got it or not. | you know straightaway whether you've got it or not. |
444 | 00:23:16,880 | 00:23:19,080 | ANJALI: I really, really need this to come out well. | ANJALI: I really, really need this to come out well. |
445 | 00:23:19,280 | 00:23:21,000 | SHRUTI: Now I'm just frying the bread, pakoras. | SHRUTI: Now I'm just frying the bread, pakoras. |
446 | 00:23:21,200 | 00:23:22,280 | I hope I'll get another trophy. | I hope I'll get another trophy. |
447 | 00:23:22,480 | 00:23:23,800 | ADAM: More, more, more, more. Go. | ADAM: More, more, more, more. Go. |
448 | 00:23:24,000 | 00:23:25,320 | It was difficult to watch. | It was difficult to watch. |
449 | 00:23:25,520 | 00:23:28,200 | MARK OLIVE: I've eaten a lot of pakoras but nothing like this. | MARK OLIVE: I've eaten a lot of pakoras but nothing like this. |
450 | 00:23:28,400 | 00:23:30,000 | Not what I was expecting. | Not what I was expecting. |
451 | 00:23:30,200 | 00:23:33,560 | Then later in the week, I'll take you into the heart of Tonka's kitchen | Then later in the week, I'll take you into the heart of Tonka's kitchen |
452 | 00:23:33,760 | 00:23:36,880 | to explore their flavoursome Indian favourites. | to explore their flavoursome Indian favourites. |
453 | 00:23:37,080 | 00:23:40,280 | Oh, wow! That is a seriously good curry. | Oh, wow! That is a seriously good curry. |