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1 | 00:00:01,040 | 00:00:03,480 | MAEVE O'MEARA: Tonight on The Chefs' Line, | MAEVE O'MEARA: Tonight on The Chefs' Line, |
2 | 00:00:03,680 | 00:00:07,040 | the sous-chef from Mexican restaurant El Publico | the sous-chef from Mexican restaurant El Publico |
3 | 00:00:07,240 | 00:00:09,960 | is up against our two remaining home cooks | is up against our two remaining home cooks |
4 | 00:00:10,160 | 00:00:13,480 | who think they've got what it takes to beat him at his own game. | who think they've got what it takes to beat him at his own game. |
5 | 00:00:13,680 | 00:00:16,200 | The challenge, to create their best take | The challenge, to create their best take |
6 | 00:00:16,400 | 00:00:20,040 | on the traditional Mexican peasant dish, chilaquiles. | on the traditional Mexican peasant dish, chilaquiles. |
7 | 00:00:20,240 | 00:00:21,200 | Fry, little chippies! | Fry, little chippies! |
8 | 00:00:21,400 | 00:00:24,800 | It's what we Mexicans usually have for breakfast. | It's what we Mexicans usually have for breakfast. |
9 | 00:00:25,000 | 00:00:27,200 | It's the ultimate food fight to discover | It's the ultimate food fight to discover |
10 | 00:00:27,400 | 00:00:29,080 | if delicious home-cooked meals... | if delicious home-cooked meals... |
11 | 00:00:29,280 | 00:00:31,960 | DAN HONG: Amazing plate celebrating chilaquiles. | DAN HONG: Amazing plate celebrating chilaquiles. |
12 | 00:00:32,160 | 00:00:34,520 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
13 | 00:00:34,720 | 00:00:36,760 | MELISSA LEONG: This dish has great balance of flavour | MELISSA LEONG: This dish has great balance of flavour |
14 | 00:00:36,960 | 00:00:38,160 | and perfect seasoning. | and perfect seasoning. |
15 | 00:00:38,360 | 00:00:41,640 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
16 | 00:00:41,840 | 00:00:43,720 | renowned chef Mark Olive | renowned chef Mark Olive |
17 | 00:00:43,920 | 00:00:46,240 | and food writer Melissa Leong. | and food writer Melissa Leong. |
18 | 00:00:46,440 | 00:00:48,200 | So let's cook! | So let's cook! |
19 | 00:00:48,400 | 00:00:50,400 | Which home cook has what it takes | Which home cook has what it takes |
20 | 00:00:50,600 | 00:00:53,000 | to make it to the end of the Chefs' Line? | to make it to the end of the Chefs' Line? |
21 | 00:01:03,720 | 00:01:05,000 | Chop! | Chop! |
22 | 00:01:05,200 | 00:01:09,600 | Mexican week will be down to wire as two great home cooks remain. | Mexican week will be down to wire as two great home cooks remain. |
23 | 00:01:09,800 | 00:01:10,840 | Oh, good chopping! | Oh, good chopping! |
24 | 00:01:11,040 | 00:01:12,560 | There's Californian mum of one Becky. | There's Californian mum of one Becky. |
25 | 00:01:12,760 | 00:01:15,160 | I was born and raised in northern California | I was born and raised in northern California |
26 | 00:01:15,360 | 00:01:18,440 | and there's a huge Hispanic community there, | and there's a huge Hispanic community there, |
27 | 00:01:18,640 | 00:01:21,080 | and tonnes of amazing Mexican food. | and tonnes of amazing Mexican food. |
28 | 00:01:21,280 | 00:01:23,120 | Everybody loves taco Tuesday. | Everybody loves taco Tuesday. |
29 | 00:01:23,320 | 00:01:26,760 | And that's kind of where my passion for Mexican food came from. | And that's kind of where my passion for Mexican food came from. |
30 | 00:01:26,960 | 00:01:28,240 | It was a necessity, really. | It was a necessity, really. |
31 | 00:01:28,440 | 00:01:32,440 | I needed to know how to cook Mexican food because I needed it in my life. | I needed to know how to cook Mexican food because I needed it in my life. |
32 | 00:01:34,240 | 00:01:36,640 | There you go! Tequila lime chicken pasta! | There you go! Tequila lime chicken pasta! |
33 | 00:01:36,840 | 00:01:38,840 | We are in love of Mexican. | We are in love of Mexican. |
34 | 00:01:39,040 | 00:01:40,320 | And Mexican born Flor. | And Mexican born Flor. |
35 | 00:01:40,520 | 00:01:43,720 | For me it's so important to represent the Mexican cuisine. | For me it's so important to represent the Mexican cuisine. |
36 | 00:01:43,920 | 00:01:44,960 | I love spicy. | I love spicy. |
37 | 00:01:45,160 | 00:01:50,040 | As a Mexican, I'm very proud of my dishes, of our flavours. | As a Mexican, I'm very proud of my dishes, of our flavours. |
38 | 00:01:50,240 | 00:01:53,440 | The combination of sweet and sour. | The combination of sweet and sour. |
39 | 00:01:53,640 | 00:01:55,520 | Yeah, it's like a party in your mouth. | Yeah, it's like a party in your mouth. |
40 | 00:01:55,720 | 00:01:57,400 | You never know what to expect. | You never know what to expect. |
41 | 00:01:57,600 | 00:02:00,760 | I think it's important to show all Australia | I think it's important to show all Australia |
42 | 00:02:00,960 | 00:02:03,680 | the way that the Mexicans cook. | the way that the Mexicans cook. |
43 | 00:02:03,880 | 00:02:07,040 | Both our home cooks will take on the professionals | Both our home cooks will take on the professionals |
44 | 00:02:07,240 | 00:02:09,280 | from Perth restaurant El Publico... | from Perth restaurant El Publico... |
45 | 00:02:10,960 | 00:02:12,760 | We need to get that pork ready. Yes, Chef. | We need to get that pork ready. Yes, Chef. |
46 | 00:02:12,960 | 00:02:16,040 | ..where head chef Tommy Payne combines old world dishes | ..where head chef Tommy Payne combines old world dishes |
47 | 00:02:16,240 | 00:02:17,880 | with a modern day flair. | with a modern day flair. |
48 | 00:02:18,080 | 00:02:19,800 | This is a beautiful thing. | This is a beautiful thing. |
49 | 00:02:20,000 | 00:02:22,440 | It is a beautiful thing. Even better when it's cooked, Maeve. | It is a beautiful thing. Even better when it's cooked, Maeve. |
50 | 00:02:22,640 | 00:02:24,080 | If you get it just right, | If you get it just right, |
51 | 00:02:24,280 | 00:02:26,760 | they'll actually puff up on the stove in front of your eyes. | they'll actually puff up on the stove in front of your eyes. |
52 | 00:02:26,960 | 00:02:28,440 | We make everything fresh every day, | We make everything fresh every day, |
53 | 00:02:28,640 | 00:02:31,120 | whether it be the tortilla, the salsa, the garnish. | whether it be the tortilla, the salsa, the garnish. |
54 | 00:02:31,320 | 00:02:32,680 | It's all fresh, it's all handmade. | It's all fresh, it's all handmade. |
55 | 00:02:32,880 | 00:02:35,280 | What a combination of flavours. | What a combination of flavours. |
56 | 00:02:36,640 | 00:02:40,920 | The ocean trout and that orange zest really just brings it alive. | The ocean trout and that orange zest really just brings it alive. |
57 | 00:02:42,240 | 00:02:46,200 | Congratulations, ladies, on being the last two home cooks standing. | Congratulations, ladies, on being the last two home cooks standing. |
58 | 00:02:46,400 | 00:02:50,560 | You two seem like you've become really good friends along the way. | You two seem like you've become really good friends along the way. |
59 | 00:02:50,760 | 00:02:53,040 | We just exchanged numbers. | We just exchanged numbers. |
60 | 00:02:54,240 | 00:02:56,760 | We're now, uh, in a girls' trip. | We're now, uh, in a girls' trip. |
61 | 00:02:56,960 | 00:02:58,880 | To Perth to go to El Publico. | To Perth to go to El Publico. |
62 | 00:02:59,080 | 00:03:00,680 | DAN HONG: Oh, wow! | DAN HONG: Oh, wow! |
63 | 00:03:00,880 | 00:03:02,160 | Awesome. | Awesome. |
64 | 00:03:02,360 | 00:03:05,000 | Flor and Becky, do well tonight | Flor and Becky, do well tonight |
65 | 00:03:05,200 | 00:03:09,680 | and you have the opportunity to cook against head chef Tommy. | and you have the opportunity to cook against head chef Tommy. |
66 | 00:03:09,880 | 00:03:11,960 | Tommy, who's next in your chefs' line to cook tonight? | Tommy, who's next in your chefs' line to cook tonight? |
67 | 00:03:12,160 | 00:03:13,920 | We have Gianni, my sous-chef. | We have Gianni, my sous-chef. |
68 | 00:03:14,120 | 00:03:16,440 | How do you rate Gianni's chances tonight? | How do you rate Gianni's chances tonight? |
69 | 00:03:16,640 | 00:03:18,960 | Very highly. He knows the cuisine very well. | Very highly. He knows the cuisine very well. |
70 | 00:03:19,160 | 00:03:20,480 | He's been cooking it his whole life | He's been cooking it his whole life |
71 | 00:03:20,680 | 00:03:22,600 | and I think he's gonna produce the goods tonight. | and I think he's gonna produce the goods tonight. |
72 | 00:03:22,800 | 00:03:25,320 | Sous-chef Gianni, please step up. | Sous-chef Gianni, please step up. |
73 | 00:03:27,120 | 00:03:29,360 | Gianni, how are you feeling? | Gianni, how are you feeling? |
74 | 00:03:29,560 | 00:03:30,880 | Little bit nervous, I must admit. | Little bit nervous, I must admit. |
75 | 00:03:31,080 | 00:03:34,240 | The home cooks have shown a lot of passion and a lot of skill, | The home cooks have shown a lot of passion and a lot of skill, |
76 | 00:03:34,440 | 00:03:36,920 | but we're the professionals so I can't let the team down. | but we're the professionals so I can't let the team down. |
77 | 00:03:37,120 | 00:03:40,600 | Well, it looks like tonight's gonna be a great competition. | Well, it looks like tonight's gonna be a great competition. |
78 | 00:03:40,800 | 00:03:44,240 | Sous-chef Gianni is born and raised in Mexico. | Sous-chef Gianni is born and raised in Mexico. |
79 | 00:03:44,440 | 00:03:45,880 | Do you guys think you can beat him? | Do you guys think you can beat him? |
80 | 00:03:46,080 | 00:03:47,680 | Yeah. No pressure. | Yeah. No pressure. |
81 | 00:03:47,880 | 00:03:48,880 | (LAUGHTER) | (LAUGHTER) |
82 | 00:03:49,080 | 00:03:52,160 | We know you can do it. You've got a trophy on your station there. | We know you can do it. You've got a trophy on your station there. |
83 | 00:03:52,360 | 00:03:54,640 | Yeah, I just have to keep looking back at that | Yeah, I just have to keep looking back at that |
84 | 00:03:54,840 | 00:03:58,280 | and just let it inspire me and know, like, I can do it. | and just let it inspire me and know, like, I can do it. |
85 | 00:03:58,480 | 00:04:00,840 | Well, tonight we want to see your best... | Well, tonight we want to see your best... |
86 | 00:04:02,080 | 00:04:03,120 | ..chilaquiles! | ..chilaquiles! |
87 | 00:04:03,320 | 00:04:05,480 | (SIGHS) I love chilaquiles! | (SIGHS) I love chilaquiles! |
88 | 00:04:06,640 | 00:04:09,640 | MAEVE O'MEARA: Chilaquiles means chillies and greens. | MAEVE O'MEARA: Chilaquiles means chillies and greens. |
89 | 00:04:09,840 | 00:04:11,880 | Traditionally eaten at breakfast, | Traditionally eaten at breakfast, |
90 | 00:04:12,080 | 00:04:14,040 | the dish was invented to make use | the dish was invented to make use |
91 | 00:04:14,240 | 00:04:16,720 | of leftover tortilla chips and salsa. | of leftover tortilla chips and salsa. |
92 | 00:04:16,920 | 00:04:19,280 | Though it's often topped with scrambled eggs, | Though it's often topped with scrambled eggs, |
93 | 00:04:19,480 | 00:04:21,080 | avocado or pulled chicken, | avocado or pulled chicken, |
94 | 00:04:21,280 | 00:04:25,040 | there are also many other regional variations. | there are also many other regional variations. |
95 | 00:04:25,240 | 00:04:29,200 | DAN HONG: Tonight the judge that will be blind tasting is Melissa! | DAN HONG: Tonight the judge that will be blind tasting is Melissa! |
96 | 00:04:29,400 | 00:04:30,480 | Good luck. | Good luck. |
97 | 00:04:30,680 | 00:04:32,720 | MAEVE O'MEARA: As the blind-tasting judge, | MAEVE O'MEARA: As the blind-tasting judge, |
98 | 00:04:32,920 | 00:04:35,040 | Melissa will taste each dish without knowing | Melissa will taste each dish without knowing |
99 | 00:04:35,240 | 00:04:39,480 | if it was made by sous-chef Gianni or by the home cooks. | if it was made by sous-chef Gianni or by the home cooks. |
100 | 00:04:39,680 | 00:04:42,560 | You have 75 minutes, so let's cook! | You have 75 minutes, so let's cook! |
101 | 00:04:42,760 | 00:04:44,520 | GIANNI: Vamos! (SIGHS) Ooh. | GIANNI: Vamos! (SIGHS) Ooh. |
102 | 00:04:50,920 | 00:04:55,040 | FLOR: Tonight I'm making chilaquiles with chicken and egg | FLOR: Tonight I'm making chilaquiles with chicken and egg |
103 | 00:04:55,240 | 00:04:57,920 | and also the tortilla chilaquiles. | and also the tortilla chilaquiles. |
104 | 00:04:58,120 | 00:05:02,840 | The first thing that I did, it was my tortillas, | The first thing that I did, it was my tortillas, |
105 | 00:05:03,040 | 00:05:07,880 | because usually you have to spend a lot of time making the tortillas, | because usually you have to spend a lot of time making the tortillas, |
106 | 00:05:08,080 | 00:05:10,560 | uh, putting in the saucepan. | uh, putting in the saucepan. |
107 | 00:05:10,760 | 00:05:13,960 | After when they done, you need to cut it in triangles | After when they done, you need to cut it in triangles |
108 | 00:05:14,160 | 00:05:17,080 | and fry all the tortillas. | and fry all the tortillas. |
109 | 00:05:18,200 | 00:05:22,920 | I need to boil my chicken breast with some spices, onion, | I need to boil my chicken breast with some spices, onion, |
110 | 00:05:23,120 | 00:05:24,920 | garlic and a little bit of salt. | garlic and a little bit of salt. |
111 | 00:05:25,120 | 00:05:28,560 | The time is very short so I need to concentrate | The time is very short so I need to concentrate |
112 | 00:05:28,760 | 00:05:30,520 | because, uh, the time flies. | because, uh, the time flies. |
113 | 00:05:30,720 | 00:05:35,040 | I am making a baked salsa verde chilaquiles. | I am making a baked salsa verde chilaquiles. |
114 | 00:05:35,240 | 00:05:37,360 | I've already got some tomatillos roasting off | I've already got some tomatillos roasting off |
115 | 00:05:37,560 | 00:05:39,320 | as well as some poblanos and jalapeno. | as well as some poblanos and jalapeno. |
116 | 00:05:39,520 | 00:05:41,720 | I've also got tortillas to make. | I've also got tortillas to make. |
117 | 00:05:41,920 | 00:05:43,480 | Let them cool off, then fry them | Let them cool off, then fry them |
118 | 00:05:43,680 | 00:05:45,600 | so there's a lot to do in a short amount of time. | so there's a lot to do in a short amount of time. |
119 | 00:05:45,800 | 00:05:49,840 | So when I make my tortillas I get the masa flour | So when I make my tortillas I get the masa flour |
120 | 00:05:50,040 | 00:05:52,440 | and mix in a nice kind of lukewarm water. | and mix in a nice kind of lukewarm water. |
121 | 00:05:52,640 | 00:05:53,840 | You don't want it too hot. | You don't want it too hot. |
122 | 00:05:54,040 | 00:05:57,920 | I also squeeze in some sneaky lime juice and a little bit of salt. | I also squeeze in some sneaky lime juice and a little bit of salt. |
123 | 00:05:58,120 | 00:06:00,920 | You want to get a nice spongy dough. | You want to get a nice spongy dough. |
124 | 00:06:01,120 | 00:06:03,280 | Then I roll them out into the balls | Then I roll them out into the balls |
125 | 00:06:03,480 | 00:06:05,640 | and keep then underneath a warm tea towel | and keep then underneath a warm tea towel |
126 | 00:06:05,840 | 00:06:08,080 | just to keep the dough nice and moist. | just to keep the dough nice and moist. |
127 | 00:06:08,280 | 00:06:11,960 | I've got my tortillas all rolled up. They're having a little nap. | I've got my tortillas all rolled up. They're having a little nap. |
128 | 00:06:13,760 | 00:06:15,720 | Tonight I'll be cooking El Publico's chilaquiles | Tonight I'll be cooking El Publico's chilaquiles |
129 | 00:06:15,920 | 00:06:17,440 | with three fresh salsas, | with three fresh salsas, |
130 | 00:06:17,640 | 00:06:18,760 | all tomatillo based. | all tomatillo based. |
131 | 00:06:18,960 | 00:06:21,880 | So we have a tomatillo sauce, we have an avocado sauce | So we have a tomatillo sauce, we have an avocado sauce |
132 | 00:06:22,080 | 00:06:23,520 | and a tomatillo pica de gallo. | and a tomatillo pica de gallo. |
133 | 00:06:23,720 | 00:06:26,360 | It is a very simple dish but it can be an amazing dish | It is a very simple dish but it can be an amazing dish |
134 | 00:06:26,560 | 00:06:28,920 | if you just look out for a few key things. | if you just look out for a few key things. |
135 | 00:06:29,120 | 00:06:31,440 | Keep the freshness in there, keep it lively, keep it exciting | Keep the freshness in there, keep it lively, keep it exciting |
136 | 00:06:31,640 | 00:06:33,400 | and don't overcook your tortillas. | and don't overcook your tortillas. |
137 | 00:06:33,600 | 00:06:36,360 | Usually chilaquiles are made with stale, whole tortillas. | Usually chilaquiles are made with stale, whole tortillas. |
138 | 00:06:36,560 | 00:06:38,880 | It's a dish, like many other cultures, have old bread, | It's a dish, like many other cultures, have old bread, |
139 | 00:06:39,080 | 00:06:40,440 | which they invent a dish for. | which they invent a dish for. |
140 | 00:06:40,640 | 00:06:42,560 | So we need to get some age into them | So we need to get some age into them |
141 | 00:06:42,760 | 00:06:45,160 | so we need to get these going as quickly as we can. | so we need to get these going as quickly as we can. |
142 | 00:06:46,920 | 00:06:49,160 | TOMMY: Yeah, look at that press! Yoo! | TOMMY: Yeah, look at that press! Yoo! |
143 | 00:06:49,360 | 00:06:52,280 | To create the tortillas, obviously it's a handmade process - | To create the tortillas, obviously it's a handmade process - |
144 | 00:06:52,480 | 00:06:54,200 | we don't have an automatic machine. | we don't have an automatic machine. |
145 | 00:06:54,400 | 00:06:56,920 | Little bit of elbow grease will definitely the result done. | Little bit of elbow grease will definitely the result done. |
146 | 00:06:57,120 | 00:07:00,400 | Also tortillas will be triple cooked for this. | Also tortillas will be triple cooked for this. |
147 | 00:07:00,600 | 00:07:02,920 | Look at this guy. Calculated, organised. | Look at this guy. Calculated, organised. |
148 | 00:07:03,120 | 00:07:05,080 | He's like the Mexican terminator. | He's like the Mexican terminator. |
149 | 00:07:05,280 | 00:07:06,360 | We'll fry them in a pan, | We'll fry them in a pan, |
150 | 00:07:06,560 | 00:07:08,960 | then we'll deep-fry them and then we'll cook them in the salsa. | then we'll deep-fry them and then we'll cook them in the salsa. |
151 | 00:07:09,160 | 00:07:11,200 | Great work. Onto the salsa. | Great work. Onto the salsa. |
152 | 00:07:11,400 | 00:07:13,040 | Yes, Chef! | Yes, Chef! |
153 | 00:07:13,240 | 00:07:14,640 | (WHISPERS) Tortas, tortas. | (WHISPERS) Tortas, tortas. |
154 | 00:07:14,840 | 00:07:18,200 | It's a little bit slow on making the tortillas to start with | It's a little bit slow on making the tortillas to start with |
155 | 00:07:18,400 | 00:07:21,240 | but I just had a million things running through my mind | but I just had a million things running through my mind |
156 | 00:07:21,440 | 00:07:23,040 | and I was thinking ahead | and I was thinking ahead |
157 | 00:07:23,240 | 00:07:25,640 | trying to think of the other things I needed to do | trying to think of the other things I needed to do |
158 | 00:07:25,840 | 00:07:27,440 | so it seemed a bit slow | so it seemed a bit slow |
159 | 00:07:27,640 | 00:07:30,120 | but I was also getting other things done at the same time. | but I was also getting other things done at the same time. |
160 | 00:07:31,440 | 00:07:33,480 | Everyone does things differently. | Everyone does things differently. |
161 | 00:07:35,120 | 00:07:38,200 | So they may be at different stages but I may have done something else. | So they may be at different stages but I may have done something else. |
162 | 00:07:38,400 | 00:07:40,960 | Or they may be faster. | Or they may be faster. |
163 | 00:07:41,160 | 00:07:42,480 | (LAUGHS) | (LAUGHS) |
164 | 00:07:44,200 | 00:07:46,840 | FLOR: The salsa, I make, uh, the green salsa | FLOR: The salsa, I make, uh, the green salsa |
165 | 00:07:47,040 | 00:07:50,320 | with tomatillo, some chilli, | with tomatillo, some chilli, |
166 | 00:07:50,520 | 00:07:53,200 | coriander, onion, garlic, | coriander, onion, garlic, |
167 | 00:07:53,400 | 00:07:55,040 | and epazote - | and epazote - |
168 | 00:07:55,240 | 00:08:00,960 | the secret ingredient of the sauce, makes the flavour totally different. | the secret ingredient of the sauce, makes the flavour totally different. |
169 | 00:08:01,160 | 00:08:04,280 | We usually add fresh epazotes but we have, uh... | We usually add fresh epazotes but we have, uh... |
170 | 00:08:04,480 | 00:08:06,720 | This is a dried epazote. Dry one, yeah. | This is a dried epazote. Dry one, yeah. |
171 | 00:08:06,920 | 00:08:08,480 | Mmm. | Mmm. |
172 | 00:08:08,680 | 00:08:11,080 | It's like a fragrant... | It's like a fragrant... |
173 | 00:08:11,280 | 00:08:13,680 | It's almost a little bit lemony sort of... | It's almost a little bit lemony sort of... |
174 | 00:08:13,880 | 00:08:16,520 | Actually, this one is good for the digestion. | Actually, this one is good for the digestion. |
175 | 00:08:17,800 | 00:08:21,520 | With the salsa verde, you need to get the tanginess right | With the salsa verde, you need to get the tanginess right |
176 | 00:08:21,720 | 00:08:24,640 | so you've got the tomatillos which can be a little bit tart | so you've got the tomatillos which can be a little bit tart |
177 | 00:08:24,840 | 00:08:27,440 | so you don't want it to be too overpowering | so you don't want it to be too overpowering |
178 | 00:08:27,640 | 00:08:30,160 | so you've to the lime juice in there as well, | so you've to the lime juice in there as well, |
179 | 00:08:30,360 | 00:08:32,240 | and then just combine it all together, | and then just combine it all together, |
180 | 00:08:32,440 | 00:08:34,840 | and I threw a little salt in there as well. | and I threw a little salt in there as well. |
181 | 00:08:36,880 | 00:08:38,320 | Mmm. That's yum! | Mmm. That's yum! |
182 | 00:08:41,000 | 00:08:44,320 | So once the tortillas are pressed and cooked and cooling down, | So once the tortillas are pressed and cooked and cooling down, |
183 | 00:08:44,520 | 00:08:47,040 | uh, it gives me a chance to start working on prep. | uh, it gives me a chance to start working on prep. |
184 | 00:08:47,240 | 00:08:48,880 | So we got jalapenos here, | So we got jalapenos here, |
185 | 00:08:49,080 | 00:08:51,320 | the starting chilli used in Mexico for many recipes. | the starting chilli used in Mexico for many recipes. |
186 | 00:08:51,520 | 00:08:53,400 | Fresh tomatillos, avocado, | Fresh tomatillos, avocado, |
187 | 00:08:53,600 | 00:08:55,960 | coriander seeds toasting off here. | coriander seeds toasting off here. |
188 | 00:08:56,160 | 00:08:58,280 | Onion, garlic. | Onion, garlic. |
189 | 00:08:58,480 | 00:09:00,920 | MARK OLIVE: He's got some deadly knife skills here. | MARK OLIVE: He's got some deadly knife skills here. |
190 | 00:09:01,120 | 00:09:03,320 | Gianni is a gun. He is a gun. | Gianni is a gun. He is a gun. |
191 | 00:09:03,520 | 00:09:06,560 | We call him 'Machete' in the kitchen and he will crush it today. | We call him 'Machete' in the kitchen and he will crush it today. |
192 | 00:09:06,760 | 00:09:08,920 | Got some tough competition, though, don't you reckon, | Got some tough competition, though, don't you reckon, |
193 | 00:09:09,120 | 00:09:10,560 | with Flor and... | with Flor and... |
194 | 00:09:10,760 | 00:09:12,560 | Yeah, as soon as I saw Flor on the first night | Yeah, as soon as I saw Flor on the first night |
195 | 00:09:12,760 | 00:09:14,760 | I knew she was gonna be the stiffest competition. | I knew she was gonna be the stiffest competition. |
196 | 00:09:14,960 | 00:09:17,800 | She's been cooking Mexican food since she was a child. | She's been cooking Mexican food since she was a child. |
197 | 00:09:18,000 | 00:09:19,760 | And, look, Becky's killing it down there. | And, look, Becky's killing it down there. |
198 | 00:09:19,960 | 00:09:21,080 | She's doing great. | She's doing great. |
199 | 00:09:21,280 | 00:09:23,200 | Every dish she's put up so far has been really good. | Every dish she's put up so far has been really good. |
200 | 00:09:23,400 | 00:09:25,400 | And in my opinion, home cooks are always the best cooks. | And in my opinion, home cooks are always the best cooks. |
201 | 00:09:25,600 | 00:09:26,920 | I learned to cook from my mum | I learned to cook from my mum |
202 | 00:09:27,120 | 00:09:30,480 | and that's where you develop a passion for food. | and that's where you develop a passion for food. |
203 | 00:09:31,720 | 00:09:34,040 | GIANNI: The first sauce that we're cooking is a tomatillo salsa | GIANNI: The first sauce that we're cooking is a tomatillo salsa |
204 | 00:09:34,240 | 00:09:35,640 | in which we're gonna cook the totopos, | in which we're gonna cook the totopos, |
205 | 00:09:35,840 | 00:09:37,560 | and this is literally just fresh tomatillos, | and this is literally just fresh tomatillos, |
206 | 00:09:37,760 | 00:09:40,720 | onion, garlic, lime and coriander. | onion, garlic, lime and coriander. |
207 | 00:09:42,680 | 00:09:44,560 | Because we're using fresh tomatillos, | Because we're using fresh tomatillos, |
208 | 00:09:44,760 | 00:09:46,360 | this sauce can go really wrong. | this sauce can go really wrong. |
209 | 00:09:47,560 | 00:09:49,120 | Tomatillos have a very mild flavour, | Tomatillos have a very mild flavour, |
210 | 00:09:49,320 | 00:09:50,760 | a little bit acidic, | a little bit acidic, |
211 | 00:09:50,960 | 00:09:52,040 | and if we are adding raw garlic | and if we are adding raw garlic |
212 | 00:09:52,280 | 00:09:55,240 | it completely overpowers the rest of the subtle flavours of the tomatillo, | it completely overpowers the rest of the subtle flavours of the tomatillo, |
213 | 00:09:55,440 | 00:09:57,520 | so it's crucial to get that right, that balance. | so it's crucial to get that right, that balance. |
214 | 00:09:59,440 | 00:10:02,600 | I tasted it. It seemed right. | I tasted it. It seemed right. |
215 | 00:10:03,960 | 00:10:06,640 | When I went back for a second taste, I noticed there was too much garlic. | When I went back for a second taste, I noticed there was too much garlic. |
216 | 00:10:06,840 | 00:10:09,440 | Chef, too much garlic in the first tomatillo. | Chef, too much garlic in the first tomatillo. |
217 | 00:10:09,640 | 00:10:11,600 | Oh, really? You're doing the first one again? | Oh, really? You're doing the first one again? |
218 | 00:10:11,800 | 00:10:13,440 | Too much garlic. | Too much garlic. |
219 | 00:10:14,760 | 00:10:16,880 | Fry, little chippies. | Fry, little chippies. |
220 | 00:10:17,080 | 00:10:19,640 | They're puffing up really nicely, which is good. | They're puffing up really nicely, which is good. |
221 | 00:10:19,840 | 00:10:23,160 | If you're doing in this way, the egg will stick on the tortilla. | If you're doing in this way, the egg will stick on the tortilla. |
222 | 00:10:23,360 | 00:10:25,360 | MARK OLIVE: Oh! Mmm. | MARK OLIVE: Oh! Mmm. |
223 | 00:10:25,560 | 00:10:27,440 | Perfectly cooked egg! | Perfectly cooked egg! |
224 | 00:10:27,640 | 00:10:29,840 | I'd happily eat this for breakfast any day of the week. | I'd happily eat this for breakfast any day of the week. |
225 | 00:10:30,040 | 00:10:31,360 | (LAUGHS) Yeah. | (LAUGHS) Yeah. |
226 | 00:10:35,480 | 00:10:37,240 | MAEVE O'MEARA: It's Mexican week. | MAEVE O'MEARA: It's Mexican week. |
227 | 00:10:37,440 | 00:10:39,200 | Our two home cooks, Flor and Becky, | Our two home cooks, Flor and Becky, |
228 | 00:10:39,400 | 00:10:42,240 | are battling El Publico's sous-chef, Gianni, | are battling El Publico's sous-chef, Gianni, |
229 | 00:10:42,440 | 00:10:44,000 | in a chilaquiles challenge. | in a chilaquiles challenge. |
230 | 00:10:44,200 | 00:10:45,640 | OK, you've got 30 minutes | OK, you've got 30 minutes |
231 | 00:10:45,840 | 00:10:47,800 | until we need your plate up on the pass, thanks. | until we need your plate up on the pass, thanks. |
232 | 00:10:48,000 | 00:10:50,720 | Tonight's blind-tasting judge is Melissa. | Tonight's blind-tasting judge is Melissa. |
233 | 00:10:50,920 | 00:10:52,600 | She'll pick the winner without knowing | She'll pick the winner without knowing |
234 | 00:10:52,800 | 00:10:55,880 | whether she's tasting the dish of a home cook or the sous-chef. | whether she's tasting the dish of a home cook or the sous-chef. |
235 | 00:10:56,080 | 00:10:58,280 | My expectations of chilaquiles is very simple. | My expectations of chilaquiles is very simple. |
236 | 00:10:58,480 | 00:11:02,200 | Beautiful soft tostadas that have been soaking in that gorgeous salsa, | Beautiful soft tostadas that have been soaking in that gorgeous salsa, |
237 | 00:11:02,400 | 00:11:05,480 | great, beautifully balanced, well-seasoned flavour | great, beautifully balanced, well-seasoned flavour |
238 | 00:11:05,680 | 00:11:08,400 | and some lovely textural pops on top. | and some lovely textural pops on top. |
239 | 00:11:08,600 | 00:11:11,120 | I think sometimes the simplest dishes can be the greatest ones. | I think sometimes the simplest dishes can be the greatest ones. |
240 | 00:11:11,320 | 00:11:14,000 | Fry, little chippies! | Fry, little chippies! |
241 | 00:11:17,440 | 00:11:19,800 | GIANNI: So we have three fresh salsas, all tomatillo based. | GIANNI: So we have three fresh salsas, all tomatillo based. |
242 | 00:11:20,000 | 00:11:22,160 | And when I made the first tomatillo salsa | And when I made the first tomatillo salsa |
243 | 00:11:22,360 | 00:11:24,720 | I tasted it and noticed there was too much garlic. | I tasted it and noticed there was too much garlic. |
244 | 00:11:24,920 | 00:11:27,720 | So I've learned by experience that if something goes wrong | So I've learned by experience that if something goes wrong |
245 | 00:11:27,920 | 00:11:29,520 | you need to fix it in the kitchen straightaway | you need to fix it in the kitchen straightaway |
246 | 00:11:29,720 | 00:11:31,640 | and then move onto the next job. | and then move onto the next job. |
247 | 00:11:32,720 | 00:11:33,800 | Which is what I did. | Which is what I did. |
248 | 00:11:34,000 | 00:11:37,000 | I recooked the tomatillo salsa with less garlic. Came out perfect. | I recooked the tomatillo salsa with less garlic. Came out perfect. |
249 | 00:11:37,200 | 00:11:42,400 | So the avocado salsa is kind of a form of guacamole, if you will, | So the avocado salsa is kind of a form of guacamole, if you will, |
250 | 00:11:42,600 | 00:11:46,600 | so avocado, coriander, lime, salt and chilli. | so avocado, coriander, lime, salt and chilli. |
251 | 00:11:47,920 | 00:11:50,720 | It's funny when everyone asks me what a real guacamole is | It's funny when everyone asks me what a real guacamole is |
252 | 00:11:50,920 | 00:11:52,240 | or what an authentic guacamole is. | or what an authentic guacamole is. |
253 | 00:11:52,440 | 00:11:54,680 | I can give you at least five recipes and they're all real, | I can give you at least five recipes and they're all real, |
254 | 00:11:54,880 | 00:11:56,520 | they're all authentic, they're all Mexican. | they're all authentic, they're all Mexican. |
255 | 00:11:56,720 | 00:11:58,960 | Just depends where you're from and who your grandmother is. | Just depends where you're from and who your grandmother is. |
256 | 00:11:59,160 | 00:12:03,040 | TOMMY: Go, G! Nice one, bro. Nice one. | TOMMY: Go, G! Nice one, bro. Nice one. |
257 | 00:12:04,240 | 00:12:05,320 | He's looking good. | He's looking good. |
258 | 00:12:05,520 | 00:12:10,440 | So, when I was combining the salsa verde into the crisp tortilla chips | So, when I was combining the salsa verde into the crisp tortilla chips |
259 | 00:12:10,640 | 00:12:11,960 | I didn't want to add too much | I didn't want to add too much |
260 | 00:12:12,160 | 00:12:13,920 | 'cause I didn't want to make it soggy | 'cause I didn't want to make it soggy |
261 | 00:12:14,120 | 00:12:16,000 | and then I added cheese | and then I added cheese |
262 | 00:12:16,200 | 00:12:17,960 | and I didn't want to add too much cheese | and I didn't want to add too much cheese |
263 | 00:12:18,160 | 00:12:19,680 | because I didn't want it to be too cheesy. | because I didn't want it to be too cheesy. |
264 | 00:12:19,880 | 00:12:21,960 | And then I'm baking them in the oven. | And then I'm baking them in the oven. |
265 | 00:12:23,640 | 00:12:25,600 | The chilaquiles that I make today, | The chilaquiles that I make today, |
266 | 00:12:25,800 | 00:12:28,400 | this version is from Michoacan. | this version is from Michoacan. |
267 | 00:12:28,600 | 00:12:31,480 | The difference is the egg, | The difference is the egg, |
268 | 00:12:31,680 | 00:12:34,640 | because I fold the egg through all my saucepan. | because I fold the egg through all my saucepan. |
269 | 00:12:34,840 | 00:12:39,240 | If you're doing in this way, the egg will stick on the tortilla. | If you're doing in this way, the egg will stick on the tortilla. |
270 | 00:12:39,440 | 00:12:41,240 | So it makes a huge difference | So it makes a huge difference |
271 | 00:12:41,440 | 00:12:43,640 | because the tortilla absorb the flavour, | because the tortilla absorb the flavour, |
272 | 00:12:43,840 | 00:12:46,680 | makes a little bit dry, still crunchy | makes a little bit dry, still crunchy |
273 | 00:12:46,880 | 00:12:50,760 | and when the tortilla absorb the egg, I add my salsa. | and when the tortilla absorb the egg, I add my salsa. |
274 | 00:12:50,960 | 00:12:54,440 | As a side dish I make the tortilla chilaquiles. | As a side dish I make the tortilla chilaquiles. |
275 | 00:12:54,640 | 00:12:57,400 | They call the Mexican sandwich. | They call the Mexican sandwich. |
276 | 00:12:57,600 | 00:13:00,000 | The bread is like a sour bread. | The bread is like a sour bread. |
277 | 00:13:00,200 | 00:13:02,000 | I add the chilaquiles, | I add the chilaquiles, |
278 | 00:13:02,200 | 00:13:05,920 | a little bit more salsa, I add some onion, | a little bit more salsa, I add some onion, |
279 | 00:13:06,120 | 00:13:10,240 | chicken, uh, sour cream, cheese. | chicken, uh, sour cream, cheese. |
280 | 00:13:10,440 | 00:13:12,400 | I think works pretty well | I think works pretty well |
281 | 00:13:12,600 | 00:13:17,200 | because it's what Mexicans, we usually have for breakfast. | because it's what Mexicans, we usually have for breakfast. |
282 | 00:13:20,880 | 00:13:24,600 | So we have our tomatillo salsa which we're gonna cook the chilaquiles in. | So we have our tomatillo salsa which we're gonna cook the chilaquiles in. |
283 | 00:13:24,800 | 00:13:26,040 | We have the avocado salsa. | We have the avocado salsa. |
284 | 00:13:26,240 | 00:13:28,960 | That's the start of the pico de gallo tomatillo, | That's the start of the pico de gallo tomatillo, |
285 | 00:13:29,160 | 00:13:30,480 | which we're gonna finish with. | which we're gonna finish with. |
286 | 00:13:30,680 | 00:13:32,840 | Just waiting on these totopos to crisp up. | Just waiting on these totopos to crisp up. |
287 | 00:13:33,040 | 00:13:34,400 | They're puffing up really nicely. | They're puffing up really nicely. |
288 | 00:13:34,600 | 00:13:36,920 | We've got a nice bit of volume here, which is good. | We've got a nice bit of volume here, which is good. |
289 | 00:13:37,120 | 00:13:38,880 | That'll give us the texture we're looking for, | That'll give us the texture we're looking for, |
290 | 00:13:39,080 | 00:13:41,200 | so, soft in the middle and crispy on the outside | so, soft in the middle and crispy on the outside |
291 | 00:13:41,400 | 00:13:42,760 | once we get it cooking. | once we get it cooking. |
292 | 00:13:42,960 | 00:13:44,320 | I had my side of the cook packed down | I had my side of the cook packed down |
293 | 00:13:44,520 | 00:13:46,160 | but I wanted to check out what they were doing. | but I wanted to check out what they were doing. |
294 | 00:13:46,360 | 00:13:48,400 | You know, you've got to size up your competition. | You know, you've got to size up your competition. |
295 | 00:14:04,320 | 00:14:07,200 | Hello, Bec. Sorry, we're speaking Spanish here. You can't speak in code! | Hello, Bec. Sorry, we're speaking Spanish here. You can't speak in code! |
296 | 00:14:07,400 | 00:14:09,640 | How are your chilaquiles? What's going on here? | How are your chilaquiles? What's going on here? |
297 | 00:14:09,840 | 00:14:10,960 | Oh, I'm just about to cook an egg. | Oh, I'm just about to cook an egg. |
298 | 00:14:11,160 | 00:14:14,200 | I've got my stuff in the oven and just trying to get it done. | I've got my stuff in the oven and just trying to get it done. |
299 | 00:14:14,400 | 00:14:16,000 | You're baking your chilaquiles? Yeah, yeah. | You're baking your chilaquiles? Yeah, yeah. |
300 | 00:14:16,200 | 00:14:18,240 | You're getting some cheese on top? Oh, it's layered! | You're getting some cheese on top? Oh, it's layered! |
301 | 00:14:18,440 | 00:14:19,960 | You're making, like, a lasagne. Yes. | You're making, like, a lasagne. Yes. |
302 | 00:14:20,160 | 00:14:22,360 | Layers - totopas, salsa, cheese, totopas, salsa, cheese. | Layers - totopas, salsa, cheese, totopas, salsa, cheese. |
303 | 00:14:22,560 | 00:14:23,920 | Exactly. Nice. | Exactly. Nice. |
304 | 00:14:24,120 | 00:14:25,960 | That's the traditional way of making chilaquiles. | That's the traditional way of making chilaquiles. |
305 | 00:14:26,160 | 00:14:28,240 | So are you finished and just out for a stroll? | So are you finished and just out for a stroll? |
306 | 00:14:28,440 | 00:14:29,720 | Just buying some time? | Just buying some time? |
307 | 00:14:29,920 | 00:14:31,640 | I thought I would check how you guys were doing. | I thought I would check how you guys were doing. |
308 | 00:14:31,840 | 00:14:32,960 | Little stressed. | Little stressed. |
309 | 00:14:33,160 | 00:14:34,960 | Aren't we all? Aren't we all? | Aren't we all? Aren't we all? |
310 | 00:14:35,160 | 00:14:37,160 | DAN HONG: Five minutes, guys, you've got five minutes | DAN HONG: Five minutes, guys, you've got five minutes |
311 | 00:14:37,360 | 00:14:39,000 | till you need to get your plates on the pass. | till you need to get your plates on the pass. |
312 | 00:14:39,200 | 00:14:40,720 | Alright, it's coming out! | Alright, it's coming out! |
313 | 00:14:48,360 | 00:14:51,120 | Getting that balance right really is trial and error | Getting that balance right really is trial and error |
314 | 00:14:51,320 | 00:14:53,920 | because we're looking at six elements there plus the totopos | because we're looking at six elements there plus the totopos |
315 | 00:14:54,120 | 00:14:56,520 | and then you have a fried egg to bring it all together. | and then you have a fried egg to bring it all together. |
316 | 00:15:10,360 | 00:15:13,520 | Yeah! Whoo! (CHEFS APPLAUD) | Yeah! Whoo! (CHEFS APPLAUD) |
317 | 00:15:14,720 | 00:15:15,720 | Ahhh! | Ahhh! |
318 | 00:15:15,920 | 00:15:18,400 | I thought I was running behind the entire time | I thought I was running behind the entire time |
319 | 00:15:18,600 | 00:15:20,640 | but I'm really happy with what I plated up | but I'm really happy with what I plated up |
320 | 00:15:20,840 | 00:15:24,120 | and I think the flavours are there and, yeah, I'm excited. | and I think the flavours are there and, yeah, I'm excited. |
321 | 00:15:29,400 | 00:15:33,400 | MAEVE O'MEARA: It's Mexican week and the chilaquiles challenge is over. | MAEVE O'MEARA: It's Mexican week and the chilaquiles challenge is over. |
322 | 00:15:33,600 | 00:15:35,160 | Home cooks Flor and Becky | Home cooks Flor and Becky |
323 | 00:15:35,360 | 00:15:39,400 | have been battling against El Publico's sous-chef, Gianni. | have been battling against El Publico's sous-chef, Gianni. |
324 | 00:15:39,600 | 00:15:41,800 | Melissa, tonight's blind-tasting judge, | Melissa, tonight's blind-tasting judge, |
325 | 00:15:42,000 | 00:15:44,600 | will sample the three versions of chilaquiles | will sample the three versions of chilaquiles |
326 | 00:15:44,800 | 00:15:47,760 | with no idea which dish was prepared by the chef | with no idea which dish was prepared by the chef |
327 | 00:15:47,960 | 00:15:49,400 | or the home cooks. | or the home cooks. |
328 | 00:15:49,600 | 00:15:52,840 | Well, I don't know about you but I'm definitely feeling like breakfast. | Well, I don't know about you but I'm definitely feeling like breakfast. |
329 | 00:15:53,040 | 00:15:56,600 | DAN HONG: Yeah, look, three green versions of chilaquiles on the pass, | DAN HONG: Yeah, look, three green versions of chilaquiles on the pass, |
330 | 00:15:56,800 | 00:16:00,040 | I think you're in for a great treat. | I think you're in for a great treat. |
331 | 00:16:00,240 | 00:16:04,400 | This is a baked salsa verde chilaquiles. | This is a baked salsa verde chilaquiles. |
332 | 00:16:04,600 | 00:16:06,680 | This is looking very promising. | This is looking very promising. |
333 | 00:16:07,720 | 00:16:09,160 | Love that fried egg on top. | Love that fried egg on top. |
334 | 00:16:09,360 | 00:16:11,200 | Yeah, it looks great. Look at that yolk. Oooh! | Yeah, it looks great. Look at that yolk. Oooh! |
335 | 00:16:11,400 | 00:16:12,800 | Oh! Ohhh! | Oh! Ohhh! |
336 | 00:16:13,000 | 00:16:16,000 | Mmmm! So good. | Mmmm! So good. |
337 | 00:16:16,200 | 00:16:18,560 | That is a perfectly cooked egg! | That is a perfectly cooked egg! |
338 | 00:16:18,760 | 00:16:21,560 | I love a sunny side up egg. | I love a sunny side up egg. |
339 | 00:16:27,400 | 00:16:29,160 | Mmm. Lovely. | Mmm. Lovely. |
340 | 00:16:29,360 | 00:16:30,640 | Must be pretty good? | Must be pretty good? |
341 | 00:16:32,120 | 00:16:33,080 | Going in for seconds. | Going in for seconds. |
342 | 00:16:33,280 | 00:16:34,920 | Mmm, OK. | Mmm, OK. |
343 | 00:16:35,120 | 00:16:37,240 | I love the ricotta on top. | I love the ricotta on top. |
344 | 00:16:37,440 | 00:16:40,800 | Adds a little lovely salty touch to this dish. | Adds a little lovely salty touch to this dish. |
345 | 00:16:41,000 | 00:16:43,680 | That little tiny bit of spice and the freshness from the coriander. | That little tiny bit of spice and the freshness from the coriander. |
346 | 00:16:43,880 | 00:16:45,080 | This is a lovely dish. | This is a lovely dish. |
347 | 00:16:45,280 | 00:16:47,400 | If anything, I would have to say | If anything, I would have to say |
348 | 00:16:47,600 | 00:16:51,360 | I'd love a little bit more salsa verde in with the tostadas | I'd love a little bit more salsa verde in with the tostadas |
349 | 00:16:51,560 | 00:16:55,280 | because the texture of the tostadas is still a little crunchy, | because the texture of the tostadas is still a little crunchy, |
350 | 00:16:55,480 | 00:16:56,640 | a little brittle, | a little brittle, |
351 | 00:16:56,840 | 00:16:58,800 | and for me when I think about chilaquiles, | and for me when I think about chilaquiles, |
352 | 00:16:59,000 | 00:17:01,720 | I think about that soft tostada texture | I think about that soft tostada texture |
353 | 00:17:01,920 | 00:17:06,240 | and really the crunchy bits being on the outside if it's been grilled. | and really the crunchy bits being on the outside if it's been grilled. |
354 | 00:17:06,440 | 00:17:08,560 | But it's a really lovely dish. | But it's a really lovely dish. |
355 | 00:17:08,760 | 00:17:11,400 | I'd happily eat this for breakfast any day of the week. | I'd happily eat this for breakfast any day of the week. |
356 | 00:17:11,600 | 00:17:15,680 | This is a chilaquiles with three salsas. | This is a chilaquiles with three salsas. |
357 | 00:17:15,880 | 00:17:18,240 | I love seeing the avocado here on the plate. | I love seeing the avocado here on the plate. |
358 | 00:17:18,440 | 00:17:22,480 | I can see possibly an avocado cream as well as some pieces of avocado. | I can see possibly an avocado cream as well as some pieces of avocado. |
359 | 00:17:22,680 | 00:17:24,360 | That's right. That's one of the salsas. | That's right. That's one of the salsas. |
360 | 00:17:24,560 | 00:17:26,520 | So that's the guacamole salsa. | So that's the guacamole salsa. |
361 | 00:17:26,720 | 00:17:29,680 | Great, and I see a salsa verde. Yes, a salsa verde. | Great, and I see a salsa verde. Yes, a salsa verde. |
362 | 00:17:29,880 | 00:17:31,720 | Lovely. Ahh! | Lovely. Ahh! |
363 | 00:17:31,920 | 00:17:34,640 | Now that's the texture I was looking for. | Now that's the texture I was looking for. |
364 | 00:17:34,840 | 00:17:39,360 | It's still holding together but I could pull it apart. | It's still holding together but I could pull it apart. |
365 | 00:17:39,560 | 00:17:41,000 | Lovely. | Lovely. |
366 | 00:17:57,680 | 00:18:00,800 | This dish has great balance of flavour and perfect seasoning. | This dish has great balance of flavour and perfect seasoning. |
367 | 00:18:01,000 | 00:18:03,120 | Straight off the bat - very clear. | Straight off the bat - very clear. |
368 | 00:18:03,320 | 00:18:06,160 | Creaminess of the avocado and the crema, | Creaminess of the avocado and the crema, |
369 | 00:18:06,360 | 00:18:09,400 | that really bright acidity from the salsa verde, | that really bright acidity from the salsa verde, |
370 | 00:18:09,600 | 00:18:12,320 | that beautiful sunshiny yolk. | that beautiful sunshiny yolk. |
371 | 00:18:12,520 | 00:18:15,080 | Overall, everything works beautifully together. | Overall, everything works beautifully together. |
372 | 00:18:15,280 | 00:18:17,000 | And three salsas? | And three salsas? |
373 | 00:18:17,200 | 00:18:18,520 | Great choice. | Great choice. |
374 | 00:18:18,720 | 00:18:23,240 | This is a chicken and egg chilaquiles with tomatillo salsa. | This is a chicken and egg chilaquiles with tomatillo salsa. |
375 | 00:18:23,440 | 00:18:27,120 | Well, I see a lot of ricotta over the top. | Well, I see a lot of ricotta over the top. |
376 | 00:18:27,320 | 00:18:31,040 | Yeah, this cheese is a mixture of ricotta and fetta cheese. | Yeah, this cheese is a mixture of ricotta and fetta cheese. |
377 | 00:18:31,240 | 00:18:32,600 | Right. | Right. |
378 | 00:18:32,800 | 00:18:34,480 | This is a really lovely dish. | This is a really lovely dish. |
379 | 00:18:34,680 | 00:18:37,480 | I wish I could see a little more tostada from the top | I wish I could see a little more tostada from the top |
380 | 00:18:37,680 | 00:18:40,080 | but I suspect I'll find them if I dig a little deeper. | but I suspect I'll find them if I dig a little deeper. |
381 | 00:18:40,280 | 00:18:41,720 | You will. I mean, you will. | You will. I mean, you will. |
382 | 00:18:41,920 | 00:18:44,080 | It's layered. Ooh, la-la. | It's layered. Ooh, la-la. |
383 | 00:18:44,280 | 00:18:47,160 | They definitely look like layers of flavour. Look at that! | They definitely look like layers of flavour. Look at that! |
384 | 00:18:47,360 | 00:18:48,760 | Look at that! | Look at that! |
385 | 00:18:56,040 | 00:18:57,800 | Lovely, tender tostada. | Lovely, tender tostada. |
386 | 00:18:58,000 | 00:19:02,600 | And you also have the chilaquiles torta on the side. | And you also have the chilaquiles torta on the side. |
387 | 00:19:02,800 | 00:19:03,880 | Wonderful. | Wonderful. |
388 | 00:19:12,000 | 00:19:15,680 | At first glance, the ricotta, the fetta, the crema on top | At first glance, the ricotta, the fetta, the crema on top |
389 | 00:19:15,880 | 00:19:18,200 | looks like it might be a bit too much, | looks like it might be a bit too much, |
390 | 00:19:18,400 | 00:19:22,200 | especially with the addition of the richness of meat. | especially with the addition of the richness of meat. |
391 | 00:19:22,400 | 00:19:24,200 | There's chicken in here and egg. | There's chicken in here and egg. |
392 | 00:19:24,400 | 00:19:27,520 | But the acidity of the salsa verde | But the acidity of the salsa verde |
393 | 00:19:27,720 | 00:19:31,120 | with the richness of all of these other ingredients | with the richness of all of these other ingredients |
394 | 00:19:31,320 | 00:19:33,800 | make for one hell of a chilaquiles. | make for one hell of a chilaquiles. |
395 | 00:19:34,000 | 00:19:36,360 | Does this have purpose? I don't have a problem with it. | Does this have purpose? I don't have a problem with it. |
396 | 00:19:36,560 | 00:19:39,280 | They were wanting to show authenticity | They were wanting to show authenticity |
397 | 00:19:39,480 | 00:19:42,760 | in terms of the true way Mexicans eat breakfast, | in terms of the true way Mexicans eat breakfast, |
398 | 00:19:42,960 | 00:19:45,080 | which is with a lot of gusto, clearly! | which is with a lot of gusto, clearly! |
399 | 00:19:45,280 | 00:19:47,360 | It's tasty. | It's tasty. |
400 | 00:19:47,560 | 00:19:50,840 | Three beautiful versions of chilaquiles on the pass. | Three beautiful versions of chilaquiles on the pass. |
401 | 00:19:51,040 | 00:19:52,800 | You've got to decide. | You've got to decide. |
402 | 00:20:00,960 | 00:20:02,080 | MAEVE O'MEARA: It's Mexican week. | MAEVE O'MEARA: It's Mexican week. |
403 | 00:20:02,280 | 00:20:05,000 | Home cooks Flor and Becky have been competing | Home cooks Flor and Becky have been competing |
404 | 00:20:05,200 | 00:20:07,240 | against El Publico's sous-chef, Gianni, | against El Publico's sous-chef, Gianni, |
405 | 00:20:07,440 | 00:20:09,840 | in a chilaquiles challenge. | in a chilaquiles challenge. |
406 | 00:20:10,040 | 00:20:13,360 | And now it's time to find out which is Melissa's favourite. | And now it's time to find out which is Melissa's favourite. |
407 | 00:20:15,120 | 00:20:16,440 | Look what we have on the pass. | Look what we have on the pass. |
408 | 00:20:16,640 | 00:20:21,360 | Three amazing plates celebrating this Mexican dish chilaquiles! | Three amazing plates celebrating this Mexican dish chilaquiles! |
409 | 00:20:21,560 | 00:20:23,600 | Becky, how are you feeling? | Becky, how are you feeling? |
410 | 00:20:23,800 | 00:20:24,760 | Um, a bit nervous. | Um, a bit nervous. |
411 | 00:20:24,960 | 00:20:27,120 | The two of them are so gifted | The two of them are so gifted |
412 | 00:20:27,320 | 00:20:28,960 | and they both grew up cooking these things, | and they both grew up cooking these things, |
413 | 00:20:29,160 | 00:20:31,440 | so I'd be upset if I went home | so I'd be upset if I went home |
414 | 00:20:31,640 | 00:20:34,480 | but I'd be super excited for her at the same time. | but I'd be super excited for her at the same time. |
415 | 00:20:34,680 | 00:20:38,280 | Flor, would you like to cook against chef Tommy here? | Flor, would you like to cook against chef Tommy here? |
416 | 00:20:38,480 | 00:20:40,640 | I think that will be great, you know, | I think that will be great, you know, |
417 | 00:20:40,840 | 00:20:43,040 | this feeling like we can do something else, | this feeling like we can do something else, |
418 | 00:20:43,240 | 00:20:45,040 | not only cooking at home! | not only cooking at home! |
419 | 00:20:45,240 | 00:20:48,280 | Gianni, how do you think you went? | Gianni, how do you think you went? |
420 | 00:20:48,480 | 00:20:49,960 | I think ours is a banging dish. | I think ours is a banging dish. |
421 | 00:20:50,160 | 00:20:52,200 | Every element is what we'd usually do. | Every element is what we'd usually do. |
422 | 00:20:52,400 | 00:20:53,920 | Hopefully that's good enough. | Hopefully that's good enough. |
423 | 00:20:54,120 | 00:20:56,440 | There is a couple of dishes there that that look very good as well | There is a couple of dishes there that that look very good as well |
424 | 00:20:56,640 | 00:20:59,040 | so I'm a little bit concerned, I'd be lying if I wouldn't say so. | so I'm a little bit concerned, I'd be lying if I wouldn't say so. |
425 | 00:20:59,240 | 00:21:01,320 | Well, tonight they were all fantastic. | Well, tonight they were all fantastic. |
426 | 00:21:01,520 | 00:21:05,840 | I was amazed and I was really comforted by the food that I tasted. | I was amazed and I was really comforted by the food that I tasted. |
427 | 00:21:06,040 | 00:21:09,200 | And so the best plate on the pass is... | And so the best plate on the pass is... |
428 | 00:21:14,760 | 00:21:16,360 | ..chilaquiles... Ahh! | ..chilaquiles... Ahh! |
429 | 00:21:16,560 | 00:21:18,640 | ..with torta and chicken. | ..with torta and chicken. |
430 | 00:21:18,840 | 00:21:21,240 | (APPLAUSE) | (APPLAUSE) |
431 | 00:21:30,200 | 00:21:31,240 | Flor, how are you feeling? | Flor, how are you feeling? |
432 | 00:21:31,440 | 00:21:32,720 | Very happy. | Very happy. |
433 | 00:21:32,920 | 00:21:35,640 | I was thinking for some people it's quite weird | I was thinking for some people it's quite weird |
434 | 00:21:35,840 | 00:21:39,480 | because it's bread plus a tortilla, chicken. | because it's bread plus a tortilla, chicken. |
435 | 00:21:39,680 | 00:21:42,640 | Well, I'm glad that you trusted your instinct | Well, I'm glad that you trusted your instinct |
436 | 00:21:42,840 | 00:21:45,200 | because what I really loved about your plate | because what I really loved about your plate |
437 | 00:21:45,400 | 00:21:48,280 | is that it had so much soul. | is that it had so much soul. |
438 | 00:21:48,480 | 00:21:51,320 | You balanced the acidity and the richness beautifully. | You balanced the acidity and the richness beautifully. |
439 | 00:21:51,520 | 00:21:54,120 | The texture of the tostadas were perfect | The texture of the tostadas were perfect |
440 | 00:21:54,320 | 00:21:56,120 | and, look, the torta, | and, look, the torta, |
441 | 00:21:56,320 | 00:21:58,760 | I'm so glad you put it up there because that was just delicious. | I'm so glad you put it up there because that was just delicious. |
442 | 00:21:58,960 | 00:22:04,240 | Melissa, which plate on the pass did not live up to your expectations? | Melissa, which plate on the pass did not live up to your expectations? |
443 | 00:22:08,720 | 00:22:11,480 | Chilaquiles baked with salsa verde. | Chilaquiles baked with salsa verde. |
444 | 00:22:11,680 | 00:22:13,080 | Yep, that's mine. | Yep, that's mine. |
445 | 00:22:13,280 | 00:22:14,520 | I'm so sorry, Becky. That's OK. | I'm so sorry, Becky. That's OK. |
446 | 00:22:14,720 | 00:22:17,000 | I mean, look who I was up against. | I mean, look who I was up against. |
447 | 00:22:17,200 | 00:22:18,920 | (LAUGHTER) | (LAUGHTER) |
448 | 00:22:19,120 | 00:22:20,880 | It was kind of inevitable. | It was kind of inevitable. |
449 | 00:22:23,200 | 00:22:24,400 | Becky, I don't know | Becky, I don't know |
450 | 00:22:24,600 | 00:22:28,080 | because this was probably one of the hardest decisions I've had to make. | because this was probably one of the hardest decisions I've had to make. |
451 | 00:22:28,280 | 00:22:32,520 | You guys are flying the flag for Mexico in the most wonderful way | You guys are flying the flag for Mexico in the most wonderful way |
452 | 00:22:32,720 | 00:22:35,040 | and so for you to be going home tonight | and so for you to be going home tonight |
453 | 00:22:35,240 | 00:22:39,360 | I don't see as any comment on your skill, your ability | I don't see as any comment on your skill, your ability |
454 | 00:22:39,560 | 00:22:41,440 | or your understanding of how to cook. | or your understanding of how to cook. |
455 | 00:22:41,640 | 00:22:45,000 | I'm happy with how everything went and to come this far | I'm happy with how everything went and to come this far |
456 | 00:22:45,200 | 00:22:49,280 | and to be competing against this calibre here, | and to be competing against this calibre here, |
457 | 00:22:49,480 | 00:22:51,200 | like, it's an honour. | like, it's an honour. |
458 | 00:22:51,400 | 00:22:54,600 | I'm so sorry, Becky, that means you are going home tonight, | I'm so sorry, Becky, that means you are going home tonight, |
459 | 00:22:54,800 | 00:22:56,800 | but congratulations, Flor. | but congratulations, Flor. |
460 | 00:22:57,000 | 00:22:58,840 | You win best plate on the pass | You win best plate on the pass |
461 | 00:22:59,040 | 00:23:03,000 | and you are through to the final against head chef Tommy! | and you are through to the final against head chef Tommy! |
462 | 00:23:03,200 | 00:23:05,080 | You get this trophy! | You get this trophy! |
463 | 00:23:07,320 | 00:23:08,840 | Congratulations. Thank you. | Congratulations. Thank you. |
464 | 00:23:10,680 | 00:23:12,200 | Yay, I won. | Yay, I won. |
465 | 00:23:12,400 | 00:23:15,520 | Very happy, you know, it's very special for me. | Very happy, you know, it's very special for me. |
466 | 00:23:16,840 | 00:23:17,920 | (LAUGHS) | (LAUGHS) |
467 | 00:23:18,120 | 00:23:19,240 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
468 | 00:23:19,440 | 00:23:20,480 | Viva Mexico. Viva Mexico! | Viva Mexico. Viva Mexico! |
469 | 00:23:20,680 | 00:23:22,920 | I'm happy to represent Mexican culture. | I'm happy to represent Mexican culture. |
470 | 00:23:23,120 | 00:23:25,160 | She's an amazing cook. The pressure's on. | She's an amazing cook. The pressure's on. |
471 | 00:23:25,360 | 00:23:27,440 | We really want to win and it's my time to shine. | We really want to win and it's my time to shine. |
472 | 00:23:27,640 | 00:23:29,360 | I'm pretty sure everyone will love it. | I'm pretty sure everyone will love it. |
473 | 00:23:29,560 | 00:23:31,760 | DAN HONG: This is everything I expected a mole to be. | DAN HONG: This is everything I expected a mole to be. |
474 | 00:23:31,960 | 00:23:34,960 | It's rich. It's spiced. It's incredible. | It's rich. It's spiced. It's incredible. |
475 | 00:23:35,160 | 00:23:36,720 | And later in the week... | And later in the week... |
476 | 00:23:36,920 | 00:23:37,800 | Wow. | Wow. |
477 | 00:23:38,000 | 00:23:39,920 | ..I'll show you all the fiery, spicy favourites | ..I'll show you all the fiery, spicy favourites |
478 | 00:23:40,120 | 00:23:42,440 | from the menu of restaurant El Publico. | from the menu of restaurant El Publico. |
479 | 00:23:42,640 | 00:23:44,560 | The only way to do this, Maeve, is to get messy. | The only way to do this, Maeve, is to get messy. |
480 | 00:23:44,760 | 00:23:45,720 | Oh, yeah! (LAUGHS) | Oh, yeah! (LAUGHS) |