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1 | 00:00:01,040 | 00:00:02,919 | MAEVE O'MEARA: This week on The Chefs' Line, | MAEVE O'MEARA: This week on The Chefs' Line, |
2 | 00:00:03,120 | 00:00:07,000 | the professionals from Melbourne restaurant Bar Lourinha | the professionals from Melbourne restaurant Bar Lourinha |
3 | 00:00:07,200 | 00:00:08,960 | will take on four home cooks | will take on four home cooks |
4 | 00:00:09,160 | 00:00:12,000 | 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 | 00:00:12,199 | 00:00:13,480 | MAN: I'm gonna give it my best shot | MAN: I'm gonna give it my best shot |
6 | 00:00:13,679 | 00:00:15,199 | and show them that electricians can cook. | and show them that electricians can cook. |
7 | 00:00:15,400 | 00:00:19,160 | The home cooks will showcase their best take on Spanish cuisine | The home cooks will showcase their best take on Spanish cuisine |
8 | 00:00:19,359 | 00:00:22,559 | as they battle against Bar Lourinha's chain of command, | as they battle against Bar Lourinha's chain of command, |
9 | 00:00:22,760 | 00:00:24,519 | starting with the apprentice chef | starting with the apprentice chef |
10 | 00:00:24,719 | 00:00:26,359 | right up to the head chef. | right up to the head chef. |
11 | 00:00:27,719 | 00:00:29,079 | It's the ultimate food fight | It's the ultimate food fight |
12 | 00:00:29,280 | 00:00:31,600 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
13 | 00:00:31,800 | 00:00:34,119 | DAN HONG: It's like a flavour explosion in my mouth. Wow! | DAN HONG: It's like a flavour explosion in my mouth. Wow! |
14 | 00:00:34,320 | 00:00:36,759 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
15 | 00:00:36,960 | 00:00:39,359 | It smells incredible! | It smells incredible! |
16 | 00:00:39,560 | 00:00:42,719 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
17 | 00:00:42,920 | 00:00:44,799 | renowned chef Mark Olive | renowned chef Mark Olive |
18 | 00:00:45,000 | 00:00:47,320 | and food writer Melissa Leong. | and food writer Melissa Leong. |
19 | 00:00:47,520 | 00:00:50,240 | So, what are you waiting for? Let's cook! | So, what are you waiting for? Let's cook! |
20 | 00:00:50,439 | 00:00:52,079 | So, which home cook has what it takes | So, which home cook has what it takes |
21 | 00:00:52,280 | 00:00:54,880 | to make it to the end of The Chefs' Line? | to make it to the end of The Chefs' Line? |
22 | 00:01:05,040 | 00:01:07,280 | The week kicks off with four talented home cooks | The week kicks off with four talented home cooks |
23 | 00:01:07,480 | 00:01:11,359 | who have passion and skill for Spanish cuisine. | who have passion and skill for Spanish cuisine. |
24 | 00:01:11,560 | 00:01:13,879 | There's Spanish-born-and-raised Pedro... | There's Spanish-born-and-raised Pedro... |
25 | 00:01:14,079 | 00:01:15,159 | Look at this colour! | Look at this colour! |
26 | 00:01:15,359 | 00:01:17,400 | Cooking is the best way to make friends, I think, | Cooking is the best way to make friends, I think, |
27 | 00:01:17,599 | 00:01:20,039 | because it's just... it's really social. | because it's just... it's really social. |
28 | 00:01:20,239 | 00:01:24,039 | I love the sensation you get when you create something from scratch. | I love the sensation you get when you create something from scratch. |
29 | 00:01:24,239 | 00:01:26,840 | Looks good. WOMAN: Oh, yum! | Looks good. WOMAN: Oh, yum! |
30 | 00:01:27,039 | 00:01:28,680 | Yum! (LAUGHTER) | Yum! (LAUGHTER) |
31 | 00:01:28,879 | 00:01:30,439 | ..lover of all things Spanish Alisa... | ..lover of all things Spanish Alisa... |
32 | 00:01:30,640 | 00:01:31,960 | ALISA: I've always loved Spanish food | ALISA: I've always loved Spanish food |
33 | 00:01:32,159 | 00:01:34,359 | and then I married my husband, who is half Spanish | and then I married my husband, who is half Spanish |
34 | 00:01:34,560 | 00:01:39,120 | so that sort of consolidated my love of... of everything Spanish. | so that sort of consolidated my love of... of everything Spanish. |
35 | 00:01:39,319 | 00:01:40,640 | ..father of two Adam... | ..father of two Adam... |
36 | 00:01:40,840 | 00:01:42,840 | ADAM: I add a little bit of spice to mine. | ADAM: I add a little bit of spice to mine. |
37 | 00:01:43,039 | 00:01:44,960 | I put a little bit of jalapeno in there as well. | I put a little bit of jalapeno in there as well. |
38 | 00:01:45,159 | 00:01:46,960 | For me to learn Spanish cooking, | For me to learn Spanish cooking, |
39 | 00:01:47,159 | 00:01:48,960 | it was something that I was really intrigued by. | it was something that I was really intrigued by. |
40 | 00:01:49,159 | 00:01:50,920 | Sardine and blue cheese croquettes. | Sardine and blue cheese croquettes. |
41 | 00:01:51,120 | 00:01:53,599 | Benny, are you gonna come and have some dinner? | Benny, are you gonna come and have some dinner? |
42 | 00:01:53,799 | 00:01:56,640 | ..and electrician Adrian, who embraces his heritage. | ..and electrician Adrian, who embraces his heritage. |
43 | 00:01:56,840 | 00:01:58,640 | Spanish food's really important to me. | Spanish food's really important to me. |
44 | 00:01:58,840 | 00:02:00,599 | Every time I go to Spain, I try different things. | Every time I go to Spain, I try different things. |
45 | 00:02:00,799 | 00:02:03,359 | If I find something nice, I have to learn how to make it. | If I find something nice, I have to learn how to make it. |
46 | 00:02:03,560 | 00:02:05,879 | I get a lot of good inspiration from books. | I get a lot of good inspiration from books. |
47 | 00:02:06,079 | 00:02:07,359 | I like trying different things. | I like trying different things. |
48 | 00:02:07,560 | 00:02:09,000 | And from travelling too. | And from travelling too. |
49 | 00:02:11,719 | 00:02:13,759 | DAN HONG: Who's ready to cook some Spanish food?! | DAN HONG: Who's ready to cook some Spanish food?! |
50 | 00:02:13,960 | 00:02:16,039 | MELISSA LEONG: Yay! (LAUGHS) | MELISSA LEONG: Yay! (LAUGHS) |
51 | 00:02:16,240 | 00:02:19,000 | And who thinks they're the best home cook tonight? | And who thinks they're the best home cook tonight? |
52 | 00:02:19,199 | 00:02:21,680 | Ooh! Nice one, Alisa! I like that. | Ooh! Nice one, Alisa! I like that. |
53 | 00:02:21,879 | 00:02:23,879 | And Pedro, got your hands up too. (LAUGHTER) | And Pedro, got your hands up too. (LAUGHTER) |
54 | 00:02:24,079 | 00:02:25,840 | This week, you will be cooking | This week, you will be cooking |
55 | 00:02:26,039 | 00:02:29,439 | against the chefs' line from Bar Lourinha. | against the chefs' line from Bar Lourinha. |
56 | 00:02:29,639 | 00:02:31,719 | (APPLAUSE) | (APPLAUSE) |
57 | 00:02:35,079 | 00:02:36,879 | MAEVE O'MEARA: In the heart of Melbourne's CBD, | MAEVE O'MEARA: In the heart of Melbourne's CBD, |
58 | 00:02:37,079 | 00:02:39,439 | Bar Lourinha is never short of a crowd | Bar Lourinha is never short of a crowd |
59 | 00:02:39,639 | 00:02:42,079 | thanks to head chef and owner Matt McConnell. | thanks to head chef and owner Matt McConnell. |
60 | 00:02:42,280 | 00:02:43,879 | Got an order in for 22. | Got an order in for 22. |
61 | 00:02:44,079 | 00:02:46,520 | So, Bar Lourinha is primarily a bar, where we serve food, | So, Bar Lourinha is primarily a bar, where we serve food, |
62 | 00:02:46,719 | 00:02:49,039 | and it's based on how you eat and drink in Spain. | and it's based on how you eat and drink in Spain. |
63 | 00:02:49,240 | 00:02:51,319 | At Bar Lourinha what we're really trying to create here | At Bar Lourinha what we're really trying to create here |
64 | 00:02:51,520 | 00:02:52,800 | is a really good, fun experience. | is a really good, fun experience. |
65 | 00:02:53,000 | 00:02:55,280 | You do a lot from scratch here, don't you? | You do a lot from scratch here, don't you? |
66 | 00:02:55,479 | 00:02:58,560 | Our philosophy is pretty much to do as much as we possibly can in house. | Our philosophy is pretty much to do as much as we possibly can in house. |
67 | 00:02:58,759 | 00:02:59,920 | How's that? Agh! | How's that? Agh! |
68 | 00:03:00,120 | 00:03:01,400 | Hey! That's it. We're done. | Hey! That's it. We're done. |
69 | 00:03:01,599 | 00:03:03,960 | Absolutely perfect. You've done this before! | Absolutely perfect. You've done this before! |
70 | 00:03:04,159 | 00:03:05,840 | And they owe their 10-year success | And they owe their 10-year success |
71 | 00:03:06,039 | 00:03:10,080 | to a menu abundant in authentic and seasonal Mediterranean dishes. | to a menu abundant in authentic and seasonal Mediterranean dishes. |
72 | 00:03:10,280 | 00:03:11,840 | Oh! Good. | Oh! Good. |
73 | 00:03:12,039 | 00:03:13,960 | That's seriously delicious, isn't it? | That's seriously delicious, isn't it? |
74 | 00:03:15,599 | 00:03:17,479 | MELISSA LEONG: Welcome, Bar Lourinha. | MELISSA LEONG: Welcome, Bar Lourinha. |
75 | 00:03:17,680 | 00:03:19,400 | And welcome, head chef Matt McConnell. | And welcome, head chef Matt McConnell. |
76 | 00:03:19,599 | 00:03:21,719 | Matt, can you introduce us to your chefs' line, | Matt, can you introduce us to your chefs' line, |
77 | 00:03:21,920 | 00:03:23,199 | starting with your apprentice? | starting with your apprentice? |
78 | 00:03:23,400 | 00:03:25,639 | Sure thing. Norma is our apprentice. | Sure thing. Norma is our apprentice. |
79 | 00:03:25,840 | 00:03:28,079 | She's only been with us for a short time. | She's only been with us for a short time. |
80 | 00:03:28,280 | 00:03:30,439 | Tomoka is our station chef. | Tomoka is our station chef. |
81 | 00:03:30,639 | 00:03:33,280 | This is Oscar. Oscar is my sous chef. | This is Oscar. Oscar is my sous chef. |
82 | 00:03:33,479 | 00:03:36,120 | That means that's the first from the chefs' line to cook | That means that's the first from the chefs' line to cook |
83 | 00:03:36,319 | 00:03:38,199 | is apprentice chef Norma. | is apprentice chef Norma. |
84 | 00:03:38,400 | 00:03:39,680 | You ready? | You ready? |
85 | 00:03:39,879 | 00:03:41,439 | Yes, I'm ready. (CHUCKLES) | Yes, I'm ready. (CHUCKLES) |
86 | 00:03:41,639 | 00:03:44,360 | So, Norma, you're cooking against four home cooks | So, Norma, you're cooking against four home cooks |
87 | 00:03:44,560 | 00:03:47,759 | that have years of Spanish experience behind them. | that have years of Spanish experience behind them. |
88 | 00:03:47,960 | 00:03:49,800 | Yeah. I'm so nervous. | Yeah. I'm so nervous. |
89 | 00:03:50,000 | 00:03:51,680 | (LAUGHTER) | (LAUGHTER) |
90 | 00:03:51,879 | 00:03:56,240 | And tonight, guys, you'll be cooking tortilla Espanola. | And tonight, guys, you'll be cooking tortilla Espanola. |
91 | 00:03:56,439 | 00:03:59,759 | MAEVE O'MEARA: This classic Spanish comfort food of potato and eggs | MAEVE O'MEARA: This classic Spanish comfort food of potato and eggs |
92 | 00:03:59,960 | 00:04:01,360 | is similar to an omelette | is similar to an omelette |
93 | 00:04:01,560 | 00:04:04,680 | and is often served cold as a tapas dish. | and is often served cold as a tapas dish. |
94 | 00:04:04,879 | 00:04:07,520 | Picking the best plate this evening will be one of us, | Picking the best plate this evening will be one of us, |
95 | 00:04:07,719 | 00:04:10,240 | and tonight I think that's gonna be you, Dan. | and tonight I think that's gonna be you, Dan. |
96 | 00:04:10,439 | 00:04:12,800 | I can't wait to try all your versions of tortilla. | I can't wait to try all your versions of tortilla. |
97 | 00:04:13,000 | 00:04:14,919 | I love the dish. So, good luck. | I love the dish. So, good luck. |
98 | 00:04:15,120 | 00:04:17,000 | Our home cooks will need to impress Dan | Our home cooks will need to impress Dan |
99 | 00:04:17,199 | 00:04:19,680 | if they hope to move up the chefs' line. | if they hope to move up the chefs' line. |
100 | 00:04:19,879 | 00:04:22,920 | Now, you have one hour to get your plate on the pass. | Now, you have one hour to get your plate on the pass. |
101 | 00:04:23,120 | 00:04:26,000 | So, what are you waiting for? Let's cook! | So, what are you waiting for? Let's cook! |
102 | 00:04:27,079 | 00:04:28,680 | MARK OLIVE: Good luck! | MARK OLIVE: Good luck! |
103 | 00:04:38,519 | 00:04:41,720 | ALISA: We're cooking tortilla de Espanol - awesome. | ALISA: We're cooking tortilla de Espanol - awesome. |
104 | 00:04:41,920 | 00:04:45,720 | My version of a tortilla Espanol has the round toasted fennel seeds | My version of a tortilla Espanol has the round toasted fennel seeds |
105 | 00:04:45,920 | 00:04:47,959 | and some grated Spanish Mahon cheese. | and some grated Spanish Mahon cheese. |
106 | 00:04:48,159 | 00:04:50,639 | It's one of my favourites, and fennel's one of my favourite spices, | It's one of my favourites, and fennel's one of my favourite spices, |
107 | 00:04:50,840 | 00:04:52,920 | so, you know, with the potatoes, it's perfect. | so, you know, with the potatoes, it's perfect. |
108 | 00:04:53,120 | 00:04:55,079 | I think I'm fairly confident with this dish. | I think I'm fairly confident with this dish. |
109 | 00:04:55,279 | 00:04:56,600 | My husband's half Spanish. | My husband's half Spanish. |
110 | 00:04:56,800 | 00:05:00,040 | You know, he grew up with certain dishes and foods, so that sort of... | You know, he grew up with certain dishes and foods, so that sort of... |
111 | 00:05:00,240 | 00:05:01,600 | You know, I've made it quite a few times. | You know, I've made it quite a few times. |
112 | 00:05:01,800 | 00:05:03,079 | I've made it different ways. | I've made it different ways. |
113 | 00:05:03,279 | 00:05:05,519 | Fennel's one of my favourites and I love all Spanish cheeses, | Fennel's one of my favourites and I love all Spanish cheeses, |
114 | 00:05:05,720 | 00:05:07,959 | so I think, you know, fennel and cheese and potatoes, | so I think, you know, fennel and cheese and potatoes, |
115 | 00:05:08,160 | 00:05:09,920 | it all goes together. | it all goes together. |
116 | 00:05:11,920 | 00:05:15,959 | Tortilla Espanola could be a really easy recipe | Tortilla Espanola could be a really easy recipe |
117 | 00:05:16,160 | 00:05:19,040 | but I add a little bit more layers to that. | but I add a little bit more layers to that. |
118 | 00:05:19,240 | 00:05:24,199 | I add sweet potato, rosemary and manchego cheese. | I add sweet potato, rosemary and manchego cheese. |
119 | 00:05:24,399 | 00:05:26,519 | That's my small twist to this recipe. | That's my small twist to this recipe. |
120 | 00:05:26,720 | 00:05:29,519 | It's really important we cut the potatoes... | It's really important we cut the potatoes... |
121 | 00:05:29,720 | 00:05:33,439 | Both have to have the same size, because they have to cook evenly. | Both have to have the same size, because they have to cook evenly. |
122 | 00:05:33,639 | 00:05:37,120 | If not, you're gonna cook more potato or more of the sweet potato. | If not, you're gonna cook more potato or more of the sweet potato. |
123 | 00:05:37,319 | 00:05:40,920 | I think home-cooked food tastes much better than restaurant food | I think home-cooked food tastes much better than restaurant food |
124 | 00:05:41,120 | 00:05:42,800 | because there's passion | because there's passion |
125 | 00:05:43,000 | 00:05:45,959 | and also pure ingredients that you know what you're cooking. | and also pure ingredients that you know what you're cooking. |
126 | 00:05:46,159 | 00:05:47,439 | Pedro. Hello. | Pedro. Hello. |
127 | 00:05:47,639 | 00:05:48,920 | How are you? I'm good, thank you. | How are you? I'm good, thank you. |
128 | 00:05:49,159 | 00:05:51,360 | There's a little sweet potato in there. It's my spin. | There's a little sweet potato in there. It's my spin. |
129 | 00:05:51,560 | 00:05:53,920 | I try once and it was a really good one, | I try once and it was a really good one, |
130 | 00:05:54,120 | 00:05:55,560 | so I said, "Why not? I keep going." | so I said, "Why not? I keep going." |
131 | 00:05:55,759 | 00:05:58,480 | ADRIAN: I'm gonna take on the chefs from Bar Lourinha | ADRIAN: I'm gonna take on the chefs from Bar Lourinha |
132 | 00:05:58,680 | 00:06:00,800 | and I'm gonna show them that electricians can cook. | and I'm gonna show them that electricians can cook. |
133 | 00:06:01,000 | 00:06:02,680 | At home we cook at least one a week. | At home we cook at least one a week. |
134 | 00:06:02,879 | 00:06:04,920 | There's always one in the fridge or sitting on the bench. | There's always one in the fridge or sitting on the bench. |
135 | 00:06:05,120 | 00:06:06,680 | I'm not gonna add any special ingredients. | I'm not gonna add any special ingredients. |
136 | 00:06:06,879 | 00:06:10,439 | Potatoes, eggs, onions, a clove of garlic and a bit of salt. | Potatoes, eggs, onions, a clove of garlic and a bit of salt. |
137 | 00:06:10,639 | 00:06:12,759 | A little bit of pimenton on top for presentation. | A little bit of pimenton on top for presentation. |
138 | 00:06:12,959 | 00:06:15,240 | Pimenton is basically Spanish paprika. | Pimenton is basically Spanish paprika. |
139 | 00:06:15,439 | 00:06:16,759 | A friend sends this to me from Spain. | A friend sends this to me from Spain. |
140 | 00:06:16,959 | 00:06:18,519 | I haven't been able to find it in Australia, | I haven't been able to find it in Australia, |
141 | 00:06:18,720 | 00:06:20,600 | so she sends it to me from Madrid. | so she sends it to me from Madrid. |
142 | 00:06:20,800 | 00:06:23,319 | The basic ratio is one potato to one egg. | The basic ratio is one potato to one egg. |
143 | 00:06:23,519 | 00:06:25,920 | You need to know, when you mix the egg in with the potato | You need to know, when you mix the egg in with the potato |
144 | 00:06:26,120 | 00:06:27,399 | there needs to be pools of egg. | there needs to be pools of egg. |
145 | 00:06:27,600 | 00:06:29,000 | As you're adding the egg, | As you're adding the egg, |
146 | 00:06:29,199 | 00:06:31,600 | if you put too much in, you can pour a little bit off. | if you put too much in, you can pour a little bit off. |
147 | 00:06:31,800 | 00:06:34,560 | Less ingredients - potato, eggs, salt, that's it. | Less ingredients - potato, eggs, salt, that's it. |
148 | 00:06:35,600 | 00:06:38,159 | ADAM: I love tortilla Espanola. It's one of my favourites. | ADAM: I love tortilla Espanola. It's one of my favourites. |
149 | 00:06:38,360 | 00:06:40,360 | And my version is a little bit different. | And my version is a little bit different. |
150 | 00:06:40,560 | 00:06:42,800 | I like to grate the potatoes instead of slicing them - | I like to grate the potatoes instead of slicing them - |
151 | 00:06:43,000 | 00:06:45,639 | that way, I can get a really soft and tender texture. | that way, I can get a really soft and tender texture. |
152 | 00:06:45,840 | 00:06:48,840 | I'll also add in some red pepper, some green pepper as well, | I'll also add in some red pepper, some green pepper as well, |
153 | 00:06:49,040 | 00:06:50,439 | just to give it a little bit of spice. | just to give it a little bit of spice. |
154 | 00:06:50,639 | 00:06:52,879 | I've added a few ingredients there that are not traditional. | I've added a few ingredients there that are not traditional. |
155 | 00:06:53,079 | 00:06:55,199 | I know that. But I really couldn't help myself. | I know that. But I really couldn't help myself. |
156 | 00:06:55,399 | 00:06:57,759 | So, Adam, what's exciting you about your version? | So, Adam, what's exciting you about your version? |
157 | 00:06:57,959 | 00:07:01,240 | I've got the, uh, jalapeno peppers in there, a little bit of chilli. | I've got the, uh, jalapeno peppers in there, a little bit of chilli. |
158 | 00:07:01,439 | 00:07:03,720 | But I'm also doing a goat's cheese salsa to go on top. | But I'm also doing a goat's cheese salsa to go on top. |
159 | 00:07:03,920 | 00:07:05,959 | I had some really beautiful goat's cheese in Spain | I had some really beautiful goat's cheese in Spain |
160 | 00:07:06,160 | 00:07:07,439 | when I was over there last year | when I was over there last year |
161 | 00:07:07,639 | 00:07:09,480 | and, you know, just, the flavour was so intense. | and, you know, just, the flavour was so intense. |
162 | 00:07:09,680 | 00:07:11,600 | Yeah. So, trying to replicate that's hard. | Yeah. So, trying to replicate that's hard. |
163 | 00:07:16,000 | 00:07:17,279 | MAEVE O'MEARA: Apprentice chef Norma | MAEVE O'MEARA: Apprentice chef Norma |
164 | 00:07:17,480 | 00:07:20,839 | is creating Bar Lourinha's version of tortilla Espanola, | is creating Bar Lourinha's version of tortilla Espanola, |
165 | 00:07:21,040 | 00:07:25,720 | which includes the Spanish sausage morcilla, and a side of aioli. | which includes the Spanish sausage morcilla, and a side of aioli. |
166 | 00:07:25,920 | 00:07:28,319 | NORMA: I really want to make Matt proud | NORMA: I really want to make Matt proud |
167 | 00:07:28,519 | 00:07:30,319 | because he's kind of like a mentor to me. | because he's kind of like a mentor to me. |
168 | 00:07:30,519 | 00:07:32,840 | I want to show him I DO learn some things! | I want to show him I DO learn some things! |
169 | 00:07:33,040 | 00:07:34,879 | MATT: Norma's wonderful. | MATT: Norma's wonderful. |
170 | 00:07:35,079 | 00:07:37,360 | She's proved to be just very diligent with her work. | She's proved to be just very diligent with her work. |
171 | 00:07:37,560 | 00:07:40,159 | She's here to learn and, uh, we love her. | She's here to learn and, uh, we love her. |
172 | 00:07:44,159 | 00:07:46,879 | The thing that makes this is Spanish blood sausage. | The thing that makes this is Spanish blood sausage. |
173 | 00:07:47,079 | 00:07:50,600 | Most people would know tortilla, the Mexican version, which is a wrap. | Most people would know tortilla, the Mexican version, which is a wrap. |
174 | 00:07:50,800 | 00:07:53,360 | Whereas in Spain it is an omelette, and it's an egg dish | Whereas in Spain it is an omelette, and it's an egg dish |
175 | 00:07:53,560 | 00:07:55,439 | and it's a classic dish of Spain. | and it's a classic dish of Spain. |
176 | 00:07:55,639 | 00:07:57,959 | The most important thing of the tortilla | The most important thing of the tortilla |
177 | 00:07:58,159 | 00:07:59,959 | is the consistency of the egg, | is the consistency of the egg, |
178 | 00:08:00,160 | 00:08:01,879 | because we don't want to overcook it - | because we don't want to overcook it - |
179 | 00:08:02,079 | 00:08:04,759 | still slightly runny in the middle. | still slightly runny in the middle. |
180 | 00:08:04,959 | 00:08:07,759 | Not really runny, but, like, just not overcook it. | Not really runny, but, like, just not overcook it. |
181 | 00:08:07,959 | 00:08:09,839 | MELISSA LEONG: Hello, Norma. Hello. | MELISSA LEONG: Hello, Norma. Hello. |
182 | 00:08:10,040 | 00:08:12,639 | How are you going? Um, I'm going pretty OK. | How are you going? Um, I'm going pretty OK. |
183 | 00:08:12,839 | 00:08:15,120 | Yeah, I'm just making the aioli first. | Yeah, I'm just making the aioli first. |
184 | 00:08:15,319 | 00:08:19,279 | So, we put, like, the morcilla in the tortilla | So, we put, like, the morcilla in the tortilla |
185 | 00:08:19,480 | 00:08:22,439 | and, uh, drizzle the aioli on the top. | and, uh, drizzle the aioli on the top. |
186 | 00:08:22,680 | 00:08:25,360 | Well, I love a good blood sausage. I love a good morcilla. Yeah? | Well, I love a good blood sausage. I love a good morcilla. Yeah? |
187 | 00:08:25,560 | 00:08:30,000 | I didn't make tortilla before, so it's like... extra challenge for me. | I didn't make tortilla before, so it's like... extra challenge for me. |
188 | 00:08:30,199 | 00:08:31,680 | Are you nervous going up against | Are you nervous going up against |
189 | 00:08:31,879 | 00:08:34,120 | four super keen, very passionate home cooks? | four super keen, very passionate home cooks? |
190 | 00:08:34,320 | 00:08:35,600 | Very nervous. | Very nervous. |
191 | 00:08:35,799 | 00:08:39,519 | Because I think, like, they are very experienced, not like me. | Because I think, like, they are very experienced, not like me. |
192 | 00:08:39,720 | 00:08:44,000 | But I will do my best, try to make the best tortilla I can. | But I will do my best, try to make the best tortilla I can. |
193 | 00:08:44,200 | 00:08:46,039 | Cool. Well, I'll leave you... I'll leave you to it. | Cool. Well, I'll leave you... I'll leave you to it. |
194 | 00:08:46,240 | 00:08:47,679 | Thank you. So, good luck. | Thank you. So, good luck. |
195 | 00:08:50,360 | 00:08:52,279 | Hi, guys. BOTH: Hey. | Hi, guys. BOTH: Hey. |
196 | 00:08:52,480 | 00:08:55,240 | So, this evening it's tortilla Espanola. | So, this evening it's tortilla Espanola. |
197 | 00:08:55,440 | 00:08:58,039 | A tortilla's a very simple dish of just potatoes and eggs, | A tortilla's a very simple dish of just potatoes and eggs, |
198 | 00:08:58,240 | 00:09:01,440 | so it's gotta be the right amount of eggs to the potato. | so it's gotta be the right amount of eggs to the potato. |
199 | 00:09:01,639 | 00:09:04,159 | But I really want to see their version of tortillas. | But I really want to see their version of tortillas. |
200 | 00:09:04,360 | 00:09:07,080 | I'm not traditional and I'm not Spanish, so... | I'm not traditional and I'm not Spanish, so... |
201 | 00:09:07,320 | 00:09:09,840 | MARK OLIVE: Hello! ..I come with an open mind when I eat tortilla. | MARK OLIVE: Hello! ..I come with an open mind when I eat tortilla. |
202 | 00:09:10,039 | 00:09:12,720 | And if it's delicious, that's the one I'm gonna go with. | And if it's delicious, that's the one I'm gonna go with. |
203 | 00:09:12,919 | 00:09:15,799 | ADAM: These are very intense flavours I'm working with. | ADAM: These are very intense flavours I'm working with. |
204 | 00:09:16,000 | 00:09:17,279 | They can be quite polarising, | They can be quite polarising, |
205 | 00:09:17,480 | 00:09:19,159 | so I've gone out on a little bit of a limb. | so I've gone out on a little bit of a limb. |
206 | 00:09:19,360 | 00:09:20,639 | But, for me now, | But, for me now, |
207 | 00:09:20,840 | 00:09:23,320 | I've really gotta make sure I nail every single element. | I've really gotta make sure I nail every single element. |
208 | 00:09:23,519 | 00:09:24,919 | There's so many elements to this dish | There's so many elements to this dish |
209 | 00:09:25,120 | 00:09:26,440 | that could go wrong at any stage. | that could go wrong at any stage. |
210 | 00:09:26,639 | 00:09:30,639 | You can burn the crust on the bottom of the tortilla really quickly, | You can burn the crust on the bottom of the tortilla really quickly, |
211 | 00:09:30,840 | 00:09:33,120 | and I really don't want to have to start that process again. | and I really don't want to have to start that process again. |
212 | 00:09:34,159 | 00:09:36,159 | It's very hot in the kitchen. That's, uh... | It's very hot in the kitchen. That's, uh... |
213 | 00:09:36,360 | 00:09:37,919 | If you can't handle the heat, you get out. | If you can't handle the heat, you get out. |
214 | 00:09:38,120 | 00:09:41,320 | But I stay in, but I just have a sweat cloth with me at all times. | But I stay in, but I just have a sweat cloth with me at all times. |
215 | 00:09:41,519 | 00:09:43,960 | ALISA: I tried to cut the potatoes nice and thinly. | ALISA: I tried to cut the potatoes nice and thinly. |
216 | 00:09:44,159 | 00:09:46,600 | Normally I use a mandolin, and I decided to do it by hand today. | Normally I use a mandolin, and I decided to do it by hand today. |
217 | 00:09:46,799 | 00:09:49,000 | The risk of doing it by hand is that, you know, | The risk of doing it by hand is that, you know, |
218 | 00:09:49,200 | 00:09:51,840 | some can be more cooked and some can be less cooked. | some can be more cooked and some can be less cooked. |
219 | 00:09:52,039 | 00:09:53,639 | Ooh! (LAUGHS) | Ooh! (LAUGHS) |
220 | 00:09:55,360 | 00:09:58,480 | One of the trickiest parts of doing the tortilla is the flip. | One of the trickiest parts of doing the tortilla is the flip. |
221 | 00:09:58,679 | 00:10:01,480 | I'm about to flip the tortilla, and it could go... | I'm about to flip the tortilla, and it could go... |
222 | 00:10:01,679 | 00:10:03,320 | (BLOWS RASPBERRY) ..all over the plate. | (BLOWS RASPBERRY) ..all over the plate. |
223 | 00:10:03,519 | 00:10:06,399 | You have to be really careful, because sometimes it breaks. | You have to be really careful, because sometimes it breaks. |
224 | 00:10:08,080 | 00:10:09,679 | DAN HONG: It's a textbook tortilla. | DAN HONG: It's a textbook tortilla. |
225 | 00:10:09,879 | 00:10:10,919 | Wow. | Wow. |
226 | 00:10:19,759 | 00:10:21,559 | MELISSA LEONG: Everybody, just a quick time check - | MELISSA LEONG: Everybody, just a quick time check - |
227 | 00:10:21,759 | 00:10:24,360 | you have 30 minutes left to get your plates on the pass. | you have 30 minutes left to get your plates on the pass. |
228 | 00:10:24,559 | 00:10:27,559 | MAEVE O'MEARA: Our four passionate home cooks and apprentice chef Norma | MAEVE O'MEARA: Our four passionate home cooks and apprentice chef Norma |
229 | 00:10:27,759 | 00:10:29,240 | are creating their versions | are creating their versions |
230 | 00:10:29,440 | 00:10:32,679 | of the classic peasant food tortilla Espanola... | of the classic peasant food tortilla Espanola... |
231 | 00:10:32,919 | 00:10:35,679 | I might just get that second burner going to speed it up just a little bit, | I might just get that second burner going to speed it up just a little bit, |
232 | 00:10:35,879 | 00:10:37,399 | but not too much, or it's gonna burn. | but not too much, or it's gonna burn. |
233 | 00:10:37,600 | 00:10:38,879 | ..in a bit to impress Dan, | ..in a bit to impress Dan, |
234 | 00:10:39,080 | 00:10:42,879 | who won't know who cooked which dish when it comes time to taste. | who won't know who cooked which dish when it comes time to taste. |
235 | 00:10:43,080 | 00:10:44,720 | So, Mark, you've done the rounds. | So, Mark, you've done the rounds. |
236 | 00:10:44,960 | 00:10:47,919 | There are five extremely different tortillas going on here. MARK OLIVE: Yeah. | There are five extremely different tortillas going on here. MARK OLIVE: Yeah. |
237 | 00:10:48,120 | 00:10:50,519 | What are you seeing? Oh, look, I'm not one to gossip... | What are you seeing? Oh, look, I'm not one to gossip... |
238 | 00:10:50,720 | 00:10:52,320 | Yes, you are! Come on! I know. Totally. | Yes, you are! Come on! I know. Totally. |
239 | 00:10:52,519 | 00:10:55,080 | Look, Adam... I'm a bit worried. | Look, Adam... I'm a bit worried. |
240 | 00:10:55,279 | 00:10:58,600 | He's putting a lot of stuff in there that, you know, could throw Dan. | He's putting a lot of stuff in there that, you know, could throw Dan. |
241 | 00:10:58,799 | 00:11:01,039 | And then you've got Alisa - she's very confident. | And then you've got Alisa - she's very confident. |
242 | 00:11:01,240 | 00:11:03,440 | Look at her - she's strutting like a peacock. | Look at her - she's strutting like a peacock. |
243 | 00:11:03,679 | 00:11:06,279 | And she's got some fennel she's put in there... Oh, lovely. | And she's got some fennel she's put in there... Oh, lovely. |
244 | 00:11:06,480 | 00:11:08,480 | And then, of course, Adrian. | And then, of course, Adrian. |
245 | 00:11:08,679 | 00:11:10,039 | He's keeping it really true | He's keeping it really true |
246 | 00:11:10,240 | 00:11:15,080 | and just lesser ingredients, but maybe more as a result. | and just lesser ingredients, but maybe more as a result. |
247 | 00:11:19,080 | 00:11:21,720 | ADAM: One of the trickiest parts of doing the tortilla is the flip. | ADAM: One of the trickiest parts of doing the tortilla is the flip. |
248 | 00:11:21,919 | 00:11:24,840 | Um, this is a really critical part in the process. | Um, this is a really critical part in the process. |
249 | 00:11:26,039 | 00:11:28,440 | I'm about to flip the tortilla, and it could go... | I'm about to flip the tortilla, and it could go... |
250 | 00:11:28,639 | 00:11:30,159 | (BLOWS RASPBERRY) ..all over the plate. | (BLOWS RASPBERRY) ..all over the plate. |
251 | 00:11:30,360 | 00:11:31,960 | Hopefully, it'll hold together. | Hopefully, it'll hold together. |
252 | 00:11:32,159 | 00:11:34,000 | The plate has to be bigger than the pan, obviously, | The plate has to be bigger than the pan, obviously, |
253 | 00:11:34,200 | 00:11:37,000 | and you put... you just cover the pan. | and you put... you just cover the pan. |
254 | 00:11:37,200 | 00:11:39,799 | Mum puts the plate on top and turns it over | Mum puts the plate on top and turns it over |
255 | 00:11:40,000 | 00:11:42,279 | and gets the wet stuff on the plate, and then slides it back in. | and gets the wet stuff on the plate, and then slides it back in. |
256 | 00:11:42,480 | 00:11:43,960 | And when you remove that pan, | And when you remove that pan, |
257 | 00:11:44,159 | 00:11:46,559 | you hope to God that it has come out perfectly. | you hope to God that it has come out perfectly. |
258 | 00:11:46,759 | 00:11:49,759 | But you have to be really careful, because sometimes it breaks. | But you have to be really careful, because sometimes it breaks. |
259 | 00:11:49,960 | 00:11:52,759 | My flip's different to Mum's, and it's one thing we still argue about. | My flip's different to Mum's, and it's one thing we still argue about. |
260 | 00:11:57,360 | 00:11:59,519 | ALISA: So, when I flipped the tortilla... | ALISA: So, when I flipped the tortilla... |
261 | 00:11:59,720 | 00:12:01,639 | So, I slipped that in and pushed the sides down, | So, I slipped that in and pushed the sides down, |
262 | 00:12:01,840 | 00:12:03,120 | and it seemed to work really well. | and it seemed to work really well. |
263 | 00:12:03,320 | 00:12:06,200 | Slide the tortilla onto it, like so... | Slide the tortilla onto it, like so... |
264 | 00:12:07,399 | 00:12:09,480 | ..pop the pan on top... | ..pop the pan on top... |
265 | 00:12:09,679 | 00:12:11,120 | ..flip. | ..flip. |
266 | 00:12:11,320 | 00:12:13,360 | Mum puts the plate on top, turns the whole lot over, | Mum puts the plate on top, turns the whole lot over, |
267 | 00:12:13,559 | 00:12:14,840 | half her egg stays on the plate. | half her egg stays on the plate. |
268 | 00:12:15,039 | 00:12:17,759 | I tell her, "Mum! You're doing it wrong!" But she doesn't listen. | I tell her, "Mum! You're doing it wrong!" But she doesn't listen. |
269 | 00:12:19,120 | 00:12:20,440 | ADAM: It's one of the trickiest parts, | ADAM: It's one of the trickiest parts, |
270 | 00:12:20,639 | 00:12:23,039 | but it's also one of more spectacular as well, | but it's also one of more spectacular as well, |
271 | 00:12:23,240 | 00:12:24,720 | when you see that golden, crispy crunch | when you see that golden, crispy crunch |
272 | 00:12:24,919 | 00:12:26,360 | on the bottom of that tortilla. | on the bottom of that tortilla. |
273 | 00:12:27,519 | 00:12:28,799 | It's always tricky, | It's always tricky, |
274 | 00:12:29,000 | 00:12:31,480 | but then I was nervous I was gonna drop the whole thing on the floor. | but then I was nervous I was gonna drop the whole thing on the floor. |
275 | 00:12:31,679 | 00:12:34,279 | PEDRO: You hold it firmly and you turn it down. | PEDRO: You hold it firmly and you turn it down. |
276 | 00:12:34,480 | 00:12:37,720 | Wait for two seconds, till all the tortilla is on the plate | Wait for two seconds, till all the tortilla is on the plate |
277 | 00:12:37,919 | 00:12:41,519 | and just slide the tortilla, softly, in the pan again. | and just slide the tortilla, softly, in the pan again. |
278 | 00:12:41,720 | 00:12:43,759 | Just under five minutes to go, guys. | Just under five minutes to go, guys. |
279 | 00:12:46,799 | 00:12:49,240 | MATT: Uh, this is not a traditional tortilla. | MATT: Uh, this is not a traditional tortilla. |
280 | 00:12:49,440 | 00:12:52,039 | It's an individual serve in a small pan. | It's an individual serve in a small pan. |
281 | 00:12:52,240 | 00:12:53,519 | It goes into the oven to finish, | It goes into the oven to finish, |
282 | 00:12:53,720 | 00:12:55,559 | and you need the egg to be cooked just right | and you need the egg to be cooked just right |
283 | 00:12:55,759 | 00:12:57,480 | so that the juice is coming out of the morcilla. | so that the juice is coming out of the morcilla. |
284 | 00:12:57,679 | 00:12:59,480 | MELISSA LEONG: Norma is from Taiwan. | MELISSA LEONG: Norma is from Taiwan. |
285 | 00:12:59,679 | 00:13:01,039 | She's up against four home cooks | She's up against four home cooks |
286 | 00:13:01,240 | 00:13:03,600 | that are obsessed with Spanish cooking. | that are obsessed with Spanish cooking. |
287 | 00:13:03,799 | 00:13:07,360 | Do you think that they have the psychological advantage over Norma? | Do you think that they have the psychological advantage over Norma? |
288 | 00:13:07,559 | 00:13:09,039 | Oh, totally, yeah. | Oh, totally, yeah. |
289 | 00:13:09,240 | 00:13:11,159 | But we've got pretty good confidence in Norma. | But we've got pretty good confidence in Norma. |
290 | 00:13:11,360 | 00:13:14,120 | A bit longer. I still have time. | A bit longer. I still have time. |
291 | 00:13:16,000 | 00:13:17,559 | ADAM: Took a few strips of serrano ham, | ADAM: Took a few strips of serrano ham, |
292 | 00:13:17,759 | 00:13:19,440 | just sliced them up quite liberally, | just sliced them up quite liberally, |
293 | 00:13:19,639 | 00:13:21,120 | uh, put them in a shallow pan | uh, put them in a shallow pan |
294 | 00:13:21,320 | 00:13:23,519 | and just really softly fried them off, | and just really softly fried them off, |
295 | 00:13:23,720 | 00:13:26,159 | uh, and then stood them to crisp up in the pan itself | uh, and then stood them to crisp up in the pan itself |
296 | 00:13:26,360 | 00:13:27,799 | over a little bit more heat. | over a little bit more heat. |
297 | 00:13:28,879 | 00:13:31,120 | I would have liked it, to be honest, to be a little bit firmer. | I would have liked it, to be honest, to be a little bit firmer. |
298 | 00:13:31,320 | 00:13:33,879 | Just a little bit. But it's OK. Yeah, yeah. | Just a little bit. But it's OK. Yeah, yeah. |
299 | 00:13:34,080 | 00:13:35,440 | MARK OLIVE: You have two minutes to go... | MARK OLIVE: You have two minutes to go... |
300 | 00:13:35,639 | 00:13:37,519 | MELISSA LEONG: Hustle! ..before we need it up on the pass. | MELISSA LEONG: Hustle! ..before we need it up on the pass. |
301 | 00:13:37,720 | 00:13:38,799 | Thank you. | Thank you. |
302 | 00:13:39,000 | 00:13:40,360 | ADAM: I love the golden colour on there. | ADAM: I love the golden colour on there. |
303 | 00:13:40,559 | 00:13:42,879 | Quite often, they can come out quite a little bit dark. | Quite often, they can come out quite a little bit dark. |
304 | 00:13:43,080 | 00:13:45,320 | I really went with a visual feast for my plate. | I really went with a visual feast for my plate. |
305 | 00:13:45,519 | 00:13:47,519 | I was trying to impress the judges with technique, | I was trying to impress the judges with technique, |
306 | 00:13:47,720 | 00:13:49,360 | but also appearance as well. | but also appearance as well. |
307 | 00:13:50,679 | 00:13:52,360 | It's nice and high. (LAUGHS) Yeah, I know. | It's nice and high. (LAUGHS) Yeah, I know. |
308 | 00:13:52,600 | 00:13:55,480 | Mine's a little bit different. (LAUGHS) Yeah. It's awesome. | Mine's a little bit different. (LAUGHS) Yeah. It's awesome. |
309 | 00:13:57,080 | 00:13:59,720 | I have to put on the plate, and I'm gonna present it | I have to put on the plate, and I'm gonna present it |
310 | 00:13:59,919 | 00:14:02,799 | with a little bit of rocket and cherry tomato. | with a little bit of rocket and cherry tomato. |
311 | 00:14:04,480 | 00:14:06,159 | MARK OLIVE: Well done, guys. | MARK OLIVE: Well done, guys. |
312 | 00:14:06,360 | 00:14:08,240 | Mine's the only traditional one there. | Mine's the only traditional one there. |
313 | 00:14:08,440 | 00:14:10,000 | They look like nice dishes | They look like nice dishes |
314 | 00:14:10,200 | 00:14:12,559 | but, you know, if I went to Spain | but, you know, if I went to Spain |
315 | 00:14:12,759 | 00:14:15,000 | I wouldn't get anything that looked like those other dishes. | I wouldn't get anything that looked like those other dishes. |
316 | 00:14:15,200 | 00:14:16,919 | Come on, Adam. Come on, Alisa. | Come on, Adam. Come on, Alisa. |
317 | 00:14:17,120 | 00:14:18,480 | We need it up on the pass. Quick! | We need it up on the pass. Quick! |
318 | 00:14:18,679 | 00:14:21,240 | I'm not seeing all of the plates on the pass. | I'm not seeing all of the plates on the pass. |
319 | 00:14:21,440 | 00:14:23,559 | There's two more that need to be on the pass. | There's two more that need to be on the pass. |
320 | 00:14:24,600 | 00:14:27,879 | Adam! Come on! Quick! Well done! | Adam! Come on! Quick! Well done! |
321 | 00:14:28,080 | 00:14:29,759 | Quick! Alisa! Alisa, quick! | Quick! Alisa! Alisa, quick! |
322 | 00:14:30,799 | 00:14:32,759 | They are so lucky. Yay! | They are so lucky. Yay! |
323 | 00:14:32,960 | 00:14:34,720 | (APPLAUSE) Well done. | (APPLAUSE) Well done. |
324 | 00:14:36,840 | 00:14:38,679 | I'm really happy with the tortilla I've made today. | I'm really happy with the tortilla I've made today. |
325 | 00:14:38,879 | 00:14:40,759 | It's exactly the same way I make it at home every time. | It's exactly the same way I make it at home every time. |
326 | 00:14:40,960 | 00:14:42,639 | So, I want to be here till the end. | So, I want to be here till the end. |
327 | 00:14:42,840 | 00:14:47,120 | I think I can win, 'cause I am really happy with my result. | I think I can win, 'cause I am really happy with my result. |
328 | 00:14:47,320 | 00:14:49,919 | And even... they all look amazing, | And even... they all look amazing, |
329 | 00:14:50,120 | 00:14:51,600 | I'm really happy what I did. | I'm really happy what I did. |
330 | 00:14:53,480 | 00:14:57,360 | You can just tell by the looks of it, it's very fancy. | You can just tell by the looks of it, it's very fancy. |
331 | 00:14:57,559 | 00:14:59,519 | Potato's beautifully cooked. | Potato's beautifully cooked. |
332 | 00:15:00,600 | 00:15:01,399 | Wow. | Wow. |
333 | 00:15:01,600 | 00:15:04,799 | The best plate on the pass is the... | The best plate on the pass is the... |
334 | 00:15:12,639 | 00:15:14,639 | MAEVE O'MEARA: It's been a Spanish celebration in the kitchen | MAEVE O'MEARA: It's been a Spanish celebration in the kitchen |
335 | 00:15:14,840 | 00:15:17,440 | as our four home cooks and apprentice chef Norma | as our four home cooks and apprentice chef Norma |
336 | 00:15:17,639 | 00:15:19,399 | drew on their passion and know-how | drew on their passion and know-how |
337 | 00:15:19,600 | 00:15:22,679 | to deliver their best versions of tortilla Espanola. | to deliver their best versions of tortilla Espanola. |
338 | 00:15:23,840 | 00:15:26,639 | Blind tasting judge Dan will now sample their efforts | Blind tasting judge Dan will now sample their efforts |
339 | 00:15:26,840 | 00:15:29,559 | without knowing who cooked which dish. | without knowing who cooked which dish. |
340 | 00:15:29,759 | 00:15:31,399 | Hi. Hi! | Hi. Hi! |
341 | 00:15:31,600 | 00:15:33,240 | (LAUGHS) Well, I'm absolutely starving. | (LAUGHS) Well, I'm absolutely starving. |
342 | 00:15:33,440 | 00:15:36,240 | Well, you have a lot of protein and carbs ahead of you. (LAUGHS) | Well, you have a lot of protein and carbs ahead of you. (LAUGHS) |
343 | 00:15:36,440 | 00:15:41,080 | Well, you know, it looks like five very different versions of tortilla. | Well, you know, it looks like five very different versions of tortilla. |
344 | 00:15:42,279 | 00:15:43,559 | So, Dan, they look fantastic, | So, Dan, they look fantastic, |
345 | 00:15:43,759 | 00:15:46,639 | but sometimes the simplest of dishes can trip people up. | but sometimes the simplest of dishes can trip people up. |
346 | 00:15:46,840 | 00:15:48,279 | Exactly. | Exactly. |
347 | 00:15:49,639 | 00:15:53,120 | Here is a tortilla with potato and fennel. | Here is a tortilla with potato and fennel. |
348 | 00:15:53,320 | 00:15:55,279 | Wow! It looks great. | Wow! It looks great. |
349 | 00:15:55,480 | 00:15:57,720 | Um, nice colour. | Um, nice colour. |
350 | 00:15:57,919 | 00:16:00,480 | This little salad - a good addition, you know? | This little salad - a good addition, you know? |
351 | 00:16:00,679 | 00:16:02,519 | I'm gonna get into it. Taste it. | I'm gonna get into it. Taste it. |
352 | 00:16:10,039 | 00:16:14,480 | The potato's beautifully cooked - not too soft, not underdone. | The potato's beautifully cooked - not too soft, not underdone. |
353 | 00:16:14,679 | 00:16:17,720 | That fennel seed - really nice addition to it. | That fennel seed - really nice addition to it. |
354 | 00:16:17,919 | 00:16:20,320 | And I get that little bit of crunch from the onion. | And I get that little bit of crunch from the onion. |
355 | 00:16:20,519 | 00:16:23,919 | But I think that there's so much potato in the middle, | But I think that there's so much potato in the middle, |
356 | 00:16:24,120 | 00:16:27,919 | it's not really amalgamating well within the middle. | it's not really amalgamating well within the middle. |
357 | 00:16:28,120 | 00:16:31,480 | Overall... it's a pretty nice tortilla. | Overall... it's a pretty nice tortilla. |
358 | 00:16:32,519 | 00:16:37,039 | This plate's potato and jalapeno tortilla. | This plate's potato and jalapeno tortilla. |
359 | 00:16:37,240 | 00:16:38,519 | Wow! | Wow! |
360 | 00:16:38,720 | 00:16:42,159 | I can just tell by the looks of it, it's very fancy. | I can just tell by the looks of it, it's very fancy. |
361 | 00:16:42,360 | 00:16:45,759 | Almost a bit 'soigne', as they say. (CHUCKLES) | Almost a bit 'soigne', as they say. (CHUCKLES) |
362 | 00:16:50,440 | 00:16:54,519 | When I looked at it, I thought, it's not really in the spirit of tortilla | When I looked at it, I thought, it's not really in the spirit of tortilla |
363 | 00:16:54,720 | 00:16:57,440 | because, you know, it's cut out with a ring | because, you know, it's cut out with a ring |
364 | 00:16:57,639 | 00:17:00,759 | and it's got this fancy jamon chip on top of it. | and it's got this fancy jamon chip on top of it. |
365 | 00:17:00,960 | 00:17:02,600 | But they really knew what they were doing, | But they really knew what they were doing, |
366 | 00:17:02,799 | 00:17:07,039 | because the potatoes inside, they're almost layered like a potato gratin, | because the potatoes inside, they're almost layered like a potato gratin, |
367 | 00:17:07,240 | 00:17:09,920 | and the jalapeno - just at the back of your throat, a little kick. | and the jalapeno - just at the back of your throat, a little kick. |
368 | 00:17:10,119 | 00:17:11,559 | But there is a lot going on. | But there is a lot going on. |
369 | 00:17:11,759 | 00:17:13,039 | Like, the jalapeno does work well, | Like, the jalapeno does work well, |
370 | 00:17:13,240 | 00:17:16,720 | but with this goat's cheese on top, I think it almost takes away | but with this goat's cheese on top, I think it almost takes away |
371 | 00:17:16,920 | 00:17:19,799 | from the true essence of a... of a tortilla. | from the true essence of a... of a tortilla. |
372 | 00:17:20,839 | 00:17:24,319 | Morcilla and potato tortilla. | Morcilla and potato tortilla. |
373 | 00:17:24,519 | 00:17:27,119 | Overall, presentation looks really inviting. | Overall, presentation looks really inviting. |
374 | 00:17:27,319 | 00:17:28,759 | I'm gonna try it. | I'm gonna try it. |
375 | 00:17:40,000 | 00:17:40,920 | Wow. | Wow. |
376 | 00:17:41,119 | 00:17:44,039 | That minerally flavour of the morcilla, and the spice, | That minerally flavour of the morcilla, and the spice, |
377 | 00:17:44,240 | 00:17:48,359 | really gives that tortilla that extra depth of flavour. | really gives that tortilla that extra depth of flavour. |
378 | 00:17:49,440 | 00:17:52,839 | I would say that the egg is fully cooked. | I would say that the egg is fully cooked. |
379 | 00:17:53,039 | 00:17:55,920 | It's not sort of wobbly in the centre, which I prefer. | It's not sort of wobbly in the centre, which I prefer. |
380 | 00:17:56,119 | 00:17:58,920 | But the thing is... is that the morcilla makes up for it. | But the thing is... is that the morcilla makes up for it. |
381 | 00:17:59,119 | 00:18:02,680 | You've got that real richness and creaminess from the morcilla. | You've got that real richness and creaminess from the morcilla. |
382 | 00:18:03,960 | 00:18:07,720 | This plate is sweet potato and rosemary tortilla. | This plate is sweet potato and rosemary tortilla. |
383 | 00:18:07,920 | 00:18:09,480 | Wow. It looks like... | Wow. It looks like... |
384 | 00:18:09,680 | 00:18:13,720 | If I went to a Spanish family's home and they whipped me up a tortilla, | If I went to a Spanish family's home and they whipped me up a tortilla, |
385 | 00:18:13,920 | 00:18:15,640 | that's what I expect it would look like. | that's what I expect it would look like. |
386 | 00:18:15,839 | 00:18:18,359 | Yeah, what Mamma makes. (LAUGHS) Exactly! | Yeah, what Mamma makes. (LAUGHS) Exactly! |
387 | 00:18:18,559 | 00:18:20,240 | Oh, it's nice and soft. | Oh, it's nice and soft. |
388 | 00:18:20,440 | 00:18:22,519 | Is it two different types of potato, or is it cheese? | Is it two different types of potato, or is it cheese? |
389 | 00:18:22,720 | 00:18:24,839 | BOTH: Potato and sweet potato. | BOTH: Potato and sweet potato. |
390 | 00:18:26,640 | 00:18:27,920 | I like that face. | I like that face. |
391 | 00:18:28,119 | 00:18:29,400 | Ooh. Wow. | Ooh. Wow. |
392 | 00:18:29,599 | 00:18:30,880 | Yeah, the eyes are popping a bit. | Yeah, the eyes are popping a bit. |
393 | 00:18:31,079 | 00:18:33,559 | There's so much flavour to that tortilla. It's really creamy! | There's so much flavour to that tortilla. It's really creamy! |
394 | 00:18:33,759 | 00:18:35,759 | There's gotta be something else. Is there cheese in it? | There's gotta be something else. Is there cheese in it? |
395 | 00:18:35,960 | 00:18:39,880 | That little bite that you're getting in there is actually some manchego. | That little bite that you're getting in there is actually some manchego. |
396 | 00:18:40,079 | 00:18:44,400 | Wow. Well, manchego - arguably the most popular cheese in Spain. | Wow. Well, manchego - arguably the most popular cheese in Spain. |
397 | 00:18:44,599 | 00:18:48,839 | And it's a really, really, delicious addition to this tortilla. | And it's a really, really, delicious addition to this tortilla. |
398 | 00:18:49,039 | 00:18:51,960 | I love the sweetness that the sweet potato brings. | I love the sweetness that the sweet potato brings. |
399 | 00:18:52,200 | 00:18:57,200 | But, even though there is normal potato in there, it gets lost. Ah. | But, even though there is normal potato in there, it gets lost. Ah. |
400 | 00:18:57,400 | 00:18:59,920 | It gets lost, because the sweetness of the sweet potato | It gets lost, because the sweetness of the sweet potato |
401 | 00:19:00,119 | 00:19:02,599 | overpowers the normal potato. | overpowers the normal potato. |
402 | 00:19:04,519 | 00:19:06,559 | This is a classic tortilla. | This is a classic tortilla. |
403 | 00:19:06,759 | 00:19:10,279 | Well, it definitely looks very classic to me. It looks like... | Well, it definitely looks very classic to me. It looks like... |
404 | 00:19:10,480 | 00:19:13,279 | If I walked into a Spanish tapas bar, | If I walked into a Spanish tapas bar, |
405 | 00:19:13,480 | 00:19:15,960 | I would expect to see a tortilla looking like that. | I would expect to see a tortilla looking like that. |
406 | 00:19:21,839 | 00:19:24,480 | The potatoes in there are perfectly cooked. | The potatoes in there are perfectly cooked. |
407 | 00:19:24,680 | 00:19:26,960 | It's a textbook tortilla. | It's a textbook tortilla. |
408 | 00:19:27,160 | 00:19:30,319 | You get that contrast from that firmly cooked egg on the outside | You get that contrast from that firmly cooked egg on the outside |
409 | 00:19:30,519 | 00:19:32,440 | to that soft egg on the middle. | to that soft egg on the middle. |
410 | 00:19:32,640 | 00:19:34,640 | It's nicely seasoned, | It's nicely seasoned, |
411 | 00:19:34,839 | 00:19:38,640 | but I think that they could have seasoned the potatoes a bit more | but I think that they could have seasoned the potatoes a bit more |
412 | 00:19:38,839 | 00:19:40,839 | before they, you know, cooked them in the oil. | before they, you know, cooked them in the oil. |
413 | 00:19:42,279 | 00:19:46,359 | So, Dan, you've just tasted five extremely different, | So, Dan, you've just tasted five extremely different, |
414 | 00:19:46,559 | 00:19:49,759 | very interesting tortillas on the pass this evening. | very interesting tortillas on the pass this evening. |
415 | 00:19:49,960 | 00:19:51,680 | It's up to you now. | It's up to you now. |
416 | 00:19:51,880 | 00:19:54,000 | It's actually gonna be really tough. | It's actually gonna be really tough. |
417 | 00:20:00,440 | 00:20:02,519 | MAEVE O'MEARA: Spanish week is off to a blazing start | MAEVE O'MEARA: Spanish week is off to a blazing start |
418 | 00:20:02,720 | 00:20:06,079 | with the ultimate comfort food dish tortilla Espanola. | with the ultimate comfort food dish tortilla Espanola. |
419 | 00:20:06,279 | 00:20:11,000 | Judge Dan has tasted all five dishes and is now ready to give his verdict | Judge Dan has tasted all five dishes and is now ready to give his verdict |
420 | 00:20:11,200 | 00:20:15,319 | on whether home cook passion has won out over restaurant technique. | on whether home cook passion has won out over restaurant technique. |
421 | 00:20:16,759 | 00:20:18,920 | Our first night in Spain. | Our first night in Spain. |
422 | 00:20:19,119 | 00:20:23,480 | Five very tasty tortillas on the pass this evening. | Five very tasty tortillas on the pass this evening. |
423 | 00:20:23,680 | 00:20:26,079 | Matt, how do you think Norma went | Matt, how do you think Norma went |
424 | 00:20:26,279 | 00:20:31,039 | against these very passionate and confident home cooks this evening? | against these very passionate and confident home cooks this evening? |
425 | 00:20:31,240 | 00:20:33,799 | Pretty proud of this girl. She's really new to this. | Pretty proud of this girl. She's really new to this. |
426 | 00:20:34,000 | 00:20:35,359 | She's never done this before. | She's never done this before. |
427 | 00:20:35,559 | 00:20:37,559 | She was really going for it and giving it her best. | She was really going for it and giving it her best. |
428 | 00:20:37,759 | 00:20:39,680 | Well done, Norma. Thank you, Chef. | Well done, Norma. Thank you, Chef. |
429 | 00:20:39,880 | 00:20:42,519 | Well, we had five incredible tortillas on the pass tonight. | Well, we had five incredible tortillas on the pass tonight. |
430 | 00:20:42,720 | 00:20:47,559 | And while I do respect the origins and heritage of traditional tortilla, | And while I do respect the origins and heritage of traditional tortilla, |
431 | 00:20:47,759 | 00:20:49,720 | I also must follow my tastebuds | I also must follow my tastebuds |
432 | 00:20:49,920 | 00:20:52,680 | and go with the flavour of the tortilla as well. | and go with the flavour of the tortilla as well. |
433 | 00:20:52,880 | 00:20:56,400 | The best plate on the pass is the... | The best plate on the pass is the... |
434 | 00:20:57,720 | 00:20:59,160 | ..sweet potato tortilla. | ..sweet potato tortilla. |
435 | 00:21:00,240 | 00:21:02,039 | (APPLAUSE) Who's that? | (APPLAUSE) Who's that? |
436 | 00:21:02,240 | 00:21:06,880 | Wow! Pedro! Amazing. Amazing. Amazing. | Wow! Pedro! Amazing. Amazing. Amazing. |
437 | 00:21:07,079 | 00:21:08,640 | I wasn't expecting at all. I was, like... | I wasn't expecting at all. I was, like... |
438 | 00:21:08,839 | 00:21:12,480 | Wow. That... that's just, like... amazing for me. It's just... | Wow. That... that's just, like... amazing for me. It's just... |
439 | 00:21:12,680 | 00:21:13,960 | I'm feeling proud. Really proud. | I'm feeling proud. Really proud. |
440 | 00:21:14,160 | 00:21:15,680 | Coming from Spain, I wouldn't have picked | Coming from Spain, I wouldn't have picked |
441 | 00:21:15,880 | 00:21:18,559 | that yours would be the one with sweet potato. | that yours would be the one with sweet potato. |
442 | 00:21:18,759 | 00:21:21,799 | And, you know, those onions really added that extra sweetness, | And, you know, those onions really added that extra sweetness, |
443 | 00:21:22,000 | 00:21:24,240 | and I loved that addition of the cheese as well. | and I loved that addition of the cheese as well. |
444 | 00:21:24,440 | 00:21:26,720 | Um, it really added that richness and depth of flavour | Um, it really added that richness and depth of flavour |
445 | 00:21:26,920 | 00:21:28,519 | to your tortilla, so it was super delicious. | to your tortilla, so it was super delicious. |
446 | 00:21:28,720 | 00:21:30,200 | Well done. Thank you. Thank you. | Well done. Thank you. Thank you. |
447 | 00:21:32,960 | 00:21:35,599 | (APPLAUSE) | (APPLAUSE) |
448 | 00:21:35,799 | 00:21:39,079 | Well, the hardest part of the night, always. | Well, the hardest part of the night, always. |
449 | 00:21:39,279 | 00:21:41,240 | Dan, which plate on the pass | Dan, which plate on the pass |
450 | 00:21:41,440 | 00:21:43,799 | didn't live up to your expectations this evening? | didn't live up to your expectations this evening? |
451 | 00:21:44,000 | 00:21:45,599 | Well, this plate, | Well, this plate, |
452 | 00:21:45,799 | 00:21:47,839 | upon presentation, upon looking at it, | upon presentation, upon looking at it, |
453 | 00:21:48,039 | 00:21:50,920 | it was such a beautiful-looking dish, | it was such a beautiful-looking dish, |
454 | 00:21:51,119 | 00:21:54,960 | but when I actually dug into it and had a piece of it, | but when I actually dug into it and had a piece of it, |
455 | 00:21:55,160 | 00:21:58,559 | the flavours of this tortilla were slightly confusing. | the flavours of this tortilla were slightly confusing. |
456 | 00:21:58,759 | 00:22:02,160 | And for that reason, the dish was | And for that reason, the dish was |
457 | 00:22:02,359 | 00:22:05,039 | the jalapeno tortilla. | the jalapeno tortilla. |
458 | 00:22:06,319 | 00:22:07,720 | Whose is that? | Whose is that? |
459 | 00:22:07,920 | 00:22:09,000 | Oh! Adam! | Oh! Adam! |
460 | 00:22:09,200 | 00:22:11,400 | It was... it was gonna be a risky dish for me. | It was... it was gonna be a risky dish for me. |
461 | 00:22:11,599 | 00:22:13,880 | There was a lot of flavours that I tried in there. | There was a lot of flavours that I tried in there. |
462 | 00:22:14,079 | 00:22:17,079 | Probably a little bit too much with a few of those combinations. | Probably a little bit too much with a few of those combinations. |
463 | 00:22:17,279 | 00:22:18,559 | But, uh, it is what it is. | But, uh, it is what it is. |
464 | 00:22:18,759 | 00:22:20,839 | Look, it was... it was really delicious - I'd eat it again. | Look, it was... it was really delicious - I'd eat it again. |
465 | 00:22:21,039 | 00:22:24,839 | It's just that these other plates were also really delicious as well. | It's just that these other plates were also really delicious as well. |
466 | 00:22:25,039 | 00:22:27,000 | Adam, a wonderful effort this evening | Adam, a wonderful effort this evening |
467 | 00:22:27,200 | 00:22:29,279 | and we're really sorry to be seeing you go home. | and we're really sorry to be seeing you go home. |
468 | 00:22:30,480 | 00:22:33,599 | But, Pedro, congratulations - you won best plate on the pass | But, Pedro, congratulations - you won best plate on the pass |
469 | 00:22:33,799 | 00:22:35,559 | and you actually beat our apprentice chef, | and you actually beat our apprentice chef, |
470 | 00:22:35,759 | 00:22:38,160 | so we have this trophy for you. | so we have this trophy for you. |
471 | 00:22:38,359 | 00:22:39,680 | Congratulations! | Congratulations! |
472 | 00:22:39,880 | 00:22:41,880 | (APPLAUSE) | (APPLAUSE) |
473 | 00:22:42,079 | 00:22:44,960 | PEDRO: I feel amazing, because I beat the restaurant chef. | PEDRO: I feel amazing, because I beat the restaurant chef. |
474 | 00:22:45,160 | 00:22:46,839 | They are practising every day, | They are practising every day, |
475 | 00:22:47,039 | 00:22:48,960 | and I'm not that professional in that. | and I'm not that professional in that. |
476 | 00:22:49,160 | 00:22:51,240 | I feel like, "Oh! Maybe I'm doing well." | I feel like, "Oh! Maybe I'm doing well." |
477 | 00:22:51,440 | 00:22:54,359 | Congratulations. MARK OLIVE: Congratulations, Pedro! | Congratulations. MARK OLIVE: Congratulations, Pedro! |
478 | 00:22:58,799 | 00:23:00,079 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
479 | 00:23:00,319 | 00:23:04,079 | ADRIAN: With sardines, it's crucial you don't overcook them. You overcook them, they're ruined. | ADRIAN: With sardines, it's crucial you don't overcook them. You overcook them, they're ruined. |
480 | 00:23:04,319 | 00:23:07,920 | ALISA: I just take what I like from Spain and I put it together. (LAUGHS) | ALISA: I just take what I like from Spain and I put it together. (LAUGHS) |
481 | 00:23:08,119 | 00:23:10,680 | PEDRO: I learned this from my mum - the traditional way to do it. | PEDRO: I learned this from my mum - the traditional way to do it. |
482 | 00:23:10,880 | 00:23:12,960 | MELISSA LEONG: This person obviously knows what they're doing | MELISSA LEONG: This person obviously knows what they're doing |
483 | 00:23:13,160 | 00:23:14,440 | when it comes to sardines. | when it comes to sardines. |
484 | 00:23:14,640 | 00:23:16,119 | This is not their first rodeo. DAN HONG: Wow. | This is not their first rodeo. DAN HONG: Wow. |
485 | 00:23:16,319 | 00:23:18,759 | And later in the week, join me at Bar Lourinha | And later in the week, join me at Bar Lourinha |
486 | 00:23:18,960 | 00:23:21,599 | to savour the delights of Spanish cuisine. | to savour the delights of Spanish cuisine. |
487 | 00:23:21,799 | 00:23:23,519 | That's just so luscious! | That's just so luscious! |
488 | 00:23:23,759 | 00:23:28,119 | If you judge this place on the prawn croquettes, it's number one! Thank you! Yes! | If you judge this place on the prawn croquettes, it's number one! Thank you! Yes! |