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1 | 00:00:01,080 | 00:00:04,200 | MAEVE O'MEARA: It's Indian Week on The Chef's Line... Going to get a bit noisy. | MAEVE O'MEARA: It's Indian Week on The Chef's Line... Going to get a bit noisy. |
2 | 00:00:04,400 | 00:00:05,880 | ..and, tonight, we're dishing up | ..and, tonight, we're dishing up |
3 | 00:00:06,080 | 00:00:08,360 | some quintessential Indian street food - | some quintessential Indian street food - |
4 | 00:00:08,560 | 00:00:10,680 | vegetarian samosas. | vegetarian samosas. |
5 | 00:00:10,880 | 00:00:12,480 | You don't want a soggy samosa. | You don't want a soggy samosa. |
6 | 00:00:12,680 | 00:00:15,120 | Samosas are delicious savoury parcels, | Samosas are delicious savoury parcels, |
7 | 00:00:15,320 | 00:00:17,480 | made with crispy pastry, | made with crispy pastry, |
8 | 00:00:17,680 | 00:00:19,560 | spicy fillings, | spicy fillings, |
9 | 00:00:19,760 | 00:00:21,720 | and perfect accompaniments. | and perfect accompaniments. |
10 | 00:00:21,920 | 00:00:24,360 | The pastry is going to win it today. | The pastry is going to win it today. |
11 | 00:00:24,600 | 00:00:29,120 | Some of Australia's best home cooks will be putting their culinary skills to the test | Some of Australia's best home cooks will be putting their culinary skills to the test |
12 | 00:00:29,320 | 00:00:31,920 | against top Indian restaurant, Atta. | against top Indian restaurant, Atta. |
13 | 00:00:32,120 | 00:00:34,120 | One word - delicious. | One word - delicious. |
14 | 00:00:34,320 | 00:00:37,400 | Tonight, the home cooks will face the first stop | Tonight, the home cooks will face the first stop |
15 | 00:00:37,600 | 00:00:40,760 | in their Chef's Line, apprentice chef Indy. | in their Chef's Line, apprentice chef Indy. |
16 | 00:00:40,960 | 00:00:42,760 | Indy's coming along good. | Indy's coming along good. |
17 | 00:00:42,960 | 00:00:44,640 | As the week progresses... | As the week progresses... |
18 | 00:00:44,840 | 00:00:46,120 | Ooh! I don't know if I can do it or not. | Ooh! I don't know if I can do it or not. |
19 | 00:00:46,320 | 00:00:48,800 | ..the competition will escalate in difficulty | ..the competition will escalate in difficulty |
20 | 00:00:49,000 | 00:00:50,520 | from the apprentice, all the way... | from the apprentice, all the way... |
21 | 00:00:50,720 | 00:00:52,400 | Good job! A-team! | Good job! A-team! |
22 | 00:00:52,600 | 00:00:53,920 | ..to the head chef. | ..to the head chef. |
23 | 00:00:54,120 | 00:00:57,440 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
24 | 00:00:57,640 | 00:00:59,720 | renowned chef Mark Olive | renowned chef Mark Olive |
25 | 00:00:59,920 | 00:01:02,240 | and food writer Melissa Leong. | and food writer Melissa Leong. |
26 | 00:01:03,640 | 00:01:07,680 | Whose samosas will win them the chance to reach the end | Whose samosas will win them the chance to reach the end |
27 | 00:01:07,880 | 00:01:09,640 | of The Chef's Line? | of The Chef's Line? |
28 | 00:01:16,520 | 00:01:18,920 | Hi, guys, and welcome to The Chef's Line. | Hi, guys, and welcome to The Chef's Line. |
29 | 00:01:19,120 | 00:01:20,920 | (ALL CHEER) | (ALL CHEER) |
30 | 00:01:21,120 | 00:01:22,600 | It's Indian Week, | It's Indian Week, |
31 | 00:01:22,800 | 00:01:26,120 | and we're going to find out who makes the best samosas! | and we're going to find out who makes the best samosas! |
32 | 00:01:26,320 | 00:01:27,920 | Yeah! Woo! | Yeah! Woo! |
33 | 00:01:28,120 | 00:01:29,880 | Welcome, restaurant Atta. | Welcome, restaurant Atta. |
34 | 00:01:30,080 | 00:01:31,720 | Thank you. Thank you for having us. | Thank you. Thank you for having us. |
35 | 00:01:31,920 | 00:01:34,760 | Head chef Harry, is your team ready? | Head chef Harry, is your team ready? |
36 | 00:01:34,960 | 00:01:37,200 | This is what we do every day at the restaurant, | This is what we do every day at the restaurant, |
37 | 00:01:37,400 | 00:01:39,480 | so we're well and truly prepared for the competition. | so we're well and truly prepared for the competition. |
38 | 00:01:39,680 | 00:01:42,120 | Apprentice chef Indy, please step up. | Apprentice chef Indy, please step up. |
39 | 00:01:42,320 | 00:01:45,360 | I hope you've brought your A-game because from the looks of things | I hope you've brought your A-game because from the looks of things |
40 | 00:01:45,560 | 00:01:48,640 | these home cooks have been practicing for years. | these home cooks have been practicing for years. |
41 | 00:01:48,840 | 00:01:52,040 | Tonight's dish is the vegetarian samosa. | Tonight's dish is the vegetarian samosa. |
42 | 00:01:52,240 | 00:01:56,720 | A tightly packed, golden-brown pocket of flavour. | A tightly packed, golden-brown pocket of flavour. |
43 | 00:01:56,920 | 00:02:01,040 | So, tonight's blind judge is going to be Dan. | So, tonight's blind judge is going to be Dan. |
44 | 00:02:01,240 | 00:02:02,040 | Yes! | Yes! |
45 | 00:02:02,240 | 00:02:05,240 | We're going to lock him out back so he doesn't know what's going on. | We're going to lock him out back so he doesn't know what's going on. |
46 | 00:02:05,440 | 00:02:06,880 | I love a good samosa, | I love a good samosa, |
47 | 00:02:07,080 | 00:02:09,240 | and you can't see it right now, but I'm actually frothing. | and you can't see it right now, but I'm actually frothing. |
48 | 00:02:09,440 | 00:02:10,920 | (LAUGHTER) | (LAUGHTER) |
49 | 00:02:11,120 | 00:02:12,480 | Good luck, guys. | Good luck, guys. |
50 | 00:02:12,680 | 00:02:16,120 | Apprentice chef Indy, home cooks, you all have 60 minutes | Apprentice chef Indy, home cooks, you all have 60 minutes |
51 | 00:02:16,320 | 00:02:19,520 | to get together your best samosas with accompaniments. | to get together your best samosas with accompaniments. |
52 | 00:02:19,720 | 00:02:21,760 | So, what are you waiting for? Let's cook! | So, what are you waiting for? Let's cook! |
53 | 00:02:28,080 | 00:02:31,000 | I think samosas for me, one of my favourite Indian street foods. | I think samosas for me, one of my favourite Indian street foods. |
54 | 00:02:31,200 | 00:02:33,040 | Like, that gorgeous flaky pastry on the outside, | Like, that gorgeous flaky pastry on the outside, |
55 | 00:02:33,240 | 00:02:35,120 | and then, when you bite into it, you get that steam | and then, when you bite into it, you get that steam |
56 | 00:02:35,320 | 00:02:37,200 | of all of the beautiful vegetables on the inside. | of all of the beautiful vegetables on the inside. |
57 | 00:02:37,400 | 00:02:39,120 | Stop, you're making me hungry! | Stop, you're making me hungry! |
58 | 00:02:39,320 | 00:02:41,080 | And one of the most important things, | And one of the most important things, |
59 | 00:02:41,280 | 00:02:43,520 | I think for today, is the spice as well, so... | I think for today, is the spice as well, so... |
60 | 00:02:43,720 | 00:02:45,000 | Absolutely. | Absolutely. |
61 | 00:02:45,200 | 00:02:47,360 | Well, I mean, it is Indian week and so, of course, | Well, I mean, it is Indian week and so, of course, |
62 | 00:02:47,560 | 00:02:50,160 | the balance of those spices is very, very important. | the balance of those spices is very, very important. |
63 | 00:02:50,360 | 00:02:51,480 | Totally. | Totally. |
64 | 00:02:53,600 | 00:02:55,400 | My name is Sarj. | My name is Sarj. |
65 | 00:02:55,600 | 00:02:57,360 | I'm making samosas, | I'm making samosas, |
66 | 00:02:57,560 | 00:03:00,920 | and it's going to accompany a coriander chutney | and it's going to accompany a coriander chutney |
67 | 00:03:01,120 | 00:03:02,600 | with green chillies in it, | with green chillies in it, |
68 | 00:03:02,800 | 00:03:07,480 | but there's so many components to it so I'm actually a bit frazzled. | but there's so many components to it so I'm actually a bit frazzled. |
69 | 00:03:09,360 | 00:03:13,440 | Oh! I'm hoping that everything's going to go my way today. | Oh! I'm hoping that everything's going to go my way today. |
70 | 00:03:13,640 | 00:03:16,720 | I am originally from Kuala Lumpur, Malaysia. | I am originally from Kuala Lumpur, Malaysia. |
71 | 00:03:16,920 | 00:03:19,040 | Who is hungry today? Me! | Who is hungry today? Me! |
72 | 00:03:19,240 | 00:03:21,880 | Living in Malaysia, Indian cooking is so profound. | Living in Malaysia, Indian cooking is so profound. |
73 | 00:03:22,080 | 00:03:24,600 | I hope that they are going to enjoy this dish. | I hope that they are going to enjoy this dish. |
74 | 00:03:24,800 | 00:03:27,760 | I cook for my husband and I cook for my international students. | I cook for my husband and I cook for my international students. |
75 | 00:03:27,960 | 00:03:31,600 | Let's go and feed lots of people today. | Let's go and feed lots of people today. |
76 | 00:03:31,800 | 00:03:33,480 | I do look after international students | I do look after international students |
77 | 00:03:33,680 | 00:03:35,560 | and I have been for over 20 years. | and I have been for over 20 years. |
78 | 00:03:35,760 | 00:03:38,080 | ALL: What's cooking, Sarj? | ALL: What's cooking, Sarj? |
79 | 00:03:39,120 | 00:03:41,360 | For this process of making samosa, I need the filling, | For this process of making samosa, I need the filling, |
80 | 00:03:41,560 | 00:03:42,880 | so what I'm going to do, | so what I'm going to do, |
81 | 00:03:43,080 | 00:03:44,600 | I'm going to quickly put it all together | I'm going to quickly put it all together |
82 | 00:03:44,800 | 00:03:46,120 | and put it in the fridge | and put it in the fridge |
83 | 00:03:46,320 | 00:03:48,840 | so that it's chilled enough for me to use it for the pastry. | so that it's chilled enough for me to use it for the pastry. |
84 | 00:03:49,040 | 00:03:54,120 | So my secret weapon in my samosa was my caramelised onion paste | So my secret weapon in my samosa was my caramelised onion paste |
85 | 00:03:54,320 | 00:03:57,960 | and I ended up blending some ginger, garlic, | and I ended up blending some ginger, garlic, |
86 | 00:03:58,160 | 00:04:00,840 | turmeric and onion and a little bit of oil, | turmeric and onion and a little bit of oil, |
87 | 00:04:01,040 | 00:04:04,640 | then I incorporated it in the filling of the samosas. | then I incorporated it in the filling of the samosas. |
88 | 00:04:04,840 | 00:04:06,800 | Hi, Sarj. Hello! | Hi, Sarj. Hello! |
89 | 00:04:07,000 | 00:04:08,400 | Talk to me about your samosas | Talk to me about your samosas |
90 | 00:04:08,600 | 00:04:10,560 | with coriander and green chilli chutney. | with coriander and green chilli chutney. |
91 | 00:04:10,760 | 00:04:12,640 | It sounds delicious. Yes! Oh, my goodness. | It sounds delicious. Yes! Oh, my goodness. |
92 | 00:04:12,840 | 00:04:15,200 | I'm seeing pumpkin but I'm not seeing potato? | I'm seeing pumpkin but I'm not seeing potato? |
93 | 00:04:15,400 | 00:04:16,960 | You haven't seen potatoes, yeah? | You haven't seen potatoes, yeah? |
94 | 00:04:17,160 | 00:04:20,600 | Potatoes have already gone in, so par-boil the potatoes, | Potatoes have already gone in, so par-boil the potatoes, |
95 | 00:04:20,800 | 00:04:23,800 | the pumpkin and the sweet potato in salted water. | the pumpkin and the sweet potato in salted water. |
96 | 00:04:24,000 | 00:04:25,720 | Ah, so instead of just white potato, | Ah, so instead of just white potato, |
97 | 00:04:25,920 | 00:04:27,920 | you have sweet potato and pumpkin as well as potato? | you have sweet potato and pumpkin as well as potato? |
98 | 00:04:28,120 | 00:04:29,400 | Absolutely! | Absolutely! |
99 | 00:04:29,600 | 00:04:31,520 | This is my Western influence... Ah, I see. | This is my Western influence... Ah, I see. |
100 | 00:04:31,720 | 00:04:33,360 | ..in my samosa, you see? | ..in my samosa, you see? |
101 | 00:04:33,560 | 00:04:35,680 | So do you think you can beat the restaurant tonight? | So do you think you can beat the restaurant tonight? |
102 | 00:04:35,880 | 00:04:37,720 | Well, I am hoping I will because - | Well, I am hoping I will because - |
103 | 00:04:37,920 | 00:04:39,440 | 40 years of experience of cooking at home. | 40 years of experience of cooking at home. |
104 | 00:04:39,640 | 00:04:42,360 | Amazing. So I'm hoping I'm going to do it! | Amazing. So I'm hoping I'm going to do it! |
105 | 00:04:45,600 | 00:04:47,160 | My name is Anushree. | My name is Anushree. |
106 | 00:04:47,360 | 00:04:50,280 | Tonight I'm making samosas with a yoghurt and mint chutney | Tonight I'm making samosas with a yoghurt and mint chutney |
107 | 00:04:50,480 | 00:04:53,120 | and tamarind and date chutney. | and tamarind and date chutney. |
108 | 00:04:53,320 | 00:04:57,720 | And I'm from Knackpul, which is a small town in India. | And I'm from Knackpul, which is a small town in India. |
109 | 00:04:59,400 | 00:05:01,360 | I got the love of cooking from my mum | I got the love of cooking from my mum |
110 | 00:05:01,560 | 00:05:06,280 | because growing up I saw her do a lot of cooking. | because growing up I saw her do a lot of cooking. |
111 | 00:05:06,480 | 00:05:10,480 | Food is a big part of Indian culture as well. | Food is a big part of Indian culture as well. |
112 | 00:05:12,120 | 00:05:15,080 | So the samosas I'm making are pretty simple, | So the samosas I'm making are pretty simple, |
113 | 00:05:15,280 | 00:05:17,000 | it's a basic recipe. | it's a basic recipe. |
114 | 00:05:17,200 | 00:05:21,800 | People tend to make it spicy or with a lot of condiments in it, | People tend to make it spicy or with a lot of condiments in it, |
115 | 00:05:22,000 | 00:05:25,320 | and this is a recipe which you'll find on the streets. | and this is a recipe which you'll find on the streets. |
116 | 00:05:25,520 | 00:05:28,840 | Oh, she's got a pressure cooker. | Oh, she's got a pressure cooker. |
117 | 00:05:30,080 | 00:05:32,440 | I've also got my kitchen cooker. | I've also got my kitchen cooker. |
118 | 00:05:32,640 | 00:05:34,320 | If you go to any Indian house, | If you go to any Indian house, |
119 | 00:05:34,520 | 00:05:37,360 | you are bound to hear the whistle of a cooker | you are bound to hear the whistle of a cooker |
120 | 00:05:37,560 | 00:05:41,280 | because no house in India has a kitchen without a cooker. | because no house in India has a kitchen without a cooker. |
121 | 00:05:47,000 | 00:05:48,400 | My name's Iain. | My name's Iain. |
122 | 00:05:48,600 | 00:05:50,480 | Tonight I'm making vegetarian samosas | Tonight I'm making vegetarian samosas |
123 | 00:05:50,680 | 00:05:52,120 | with tomato chutney. | with tomato chutney. |
124 | 00:05:52,360 | 00:05:57,560 | Basically it's my take on ricotta and spinach sausage roll, but Indian style. | Basically it's my take on ricotta and spinach sausage roll, but Indian style. |
125 | 00:05:57,760 | 00:05:59,920 | So I've got my tomato chutney instead of tomato sauce, | So I've got my tomato chutney instead of tomato sauce, |
126 | 00:06:00,120 | 00:06:03,480 | spinach and fresh paneer inside the samosa. | spinach and fresh paneer inside the samosa. |
127 | 00:06:04,680 | 00:06:06,120 | My personal connection to Indian food, | My personal connection to Indian food, |
128 | 00:06:06,320 | 00:06:08,520 | I guess, lies with the fact that I'm a vegetarian. | I guess, lies with the fact that I'm a vegetarian. |
129 | 00:06:08,720 | 00:06:12,760 | Some aloo gobi and then a Sri Lankan beetroot curry. | Some aloo gobi and then a Sri Lankan beetroot curry. |
130 | 00:06:12,960 | 00:06:16,880 | For me, vegetarian cooking, like Indian is the number one cuisine, | For me, vegetarian cooking, like Indian is the number one cuisine, |
131 | 00:06:17,080 | 00:06:19,000 | I think there's so much flavour, you can do so much. | I think there's so much flavour, you can do so much. |
132 | 00:06:19,200 | 00:06:20,160 | Wow! | Wow! |
133 | 00:06:20,360 | 00:06:21,680 | I really love this dish | I really love this dish |
134 | 00:06:21,920 | 00:06:25,800 | because it's really just, you know, such a great little all-in-one snack. | because it's really just, you know, such a great little all-in-one snack. |
135 | 00:06:26,000 | 00:06:28,280 | My secret ingredient is just making the paneer fresh | My secret ingredient is just making the paneer fresh |
136 | 00:06:28,480 | 00:06:31,120 | instead of getting it out of a tub or a packet. | instead of getting it out of a tub or a packet. |
137 | 00:06:31,320 | 00:06:34,560 | Paneer is pretty similar to ricotta, it's just an Indian cheese. | Paneer is pretty similar to ricotta, it's just an Indian cheese. |
138 | 00:06:34,760 | 00:06:38,080 | Basically what I do is get some milk on the boil, then add lemon juice, | Basically what I do is get some milk on the boil, then add lemon juice, |
139 | 00:06:38,280 | 00:06:40,640 | and stir it until the curds separate from the whey, | and stir it until the curds separate from the whey, |
140 | 00:06:40,840 | 00:06:43,920 | then just strain it out and what's left over is the paneer. | then just strain it out and what's left over is the paneer. |
141 | 00:06:45,400 | 00:06:48,480 | When I went to separate the whey from the curds, | When I went to separate the whey from the curds, |
142 | 00:06:48,680 | 00:06:51,760 | it was just not draining as well as it could have. | it was just not draining as well as it could have. |
143 | 00:06:51,960 | 00:06:53,840 | I decided to take a different tack... | I decided to take a different tack... |
144 | 00:06:54,040 | 00:06:55,400 | Bit of a disaster. | Bit of a disaster. |
145 | 00:06:55,600 | 00:06:57,080 | ..and get some cloth. | ..and get some cloth. |
146 | 00:06:57,280 | 00:06:59,000 | That worked a bit better, | That worked a bit better, |
147 | 00:06:59,200 | 00:07:01,840 | but I did lose a bit of paneer in the process. | but I did lose a bit of paneer in the process. |
148 | 00:07:04,400 | 00:07:06,560 | Vegetarian challenge. Yeah, yeah. | Vegetarian challenge. Yeah, yeah. |
149 | 00:07:06,800 | 00:07:09,320 | You should have this in the bag, right? Fingers crossed. | You should have this in the bag, right? Fingers crossed. |
150 | 00:07:09,520 | 00:07:12,400 | Fingers crossed I can knock out a good samosa with this one. | Fingers crossed I can knock out a good samosa with this one. |
151 | 00:07:12,600 | 00:07:14,680 | How did you discover Indian food? | How did you discover Indian food? |
152 | 00:07:14,880 | 00:07:16,600 | Um, through... Through my mum, I guess. | Um, through... Through my mum, I guess. |
153 | 00:07:16,800 | 00:07:19,240 | She spent a lot of her childhood growing up in Singapore, | She spent a lot of her childhood growing up in Singapore, |
154 | 00:07:19,440 | 00:07:21,800 | and I remember, basically, we went to this Indian restaurant, | and I remember, basically, we went to this Indian restaurant, |
155 | 00:07:22,000 | 00:07:25,520 | and it was like one of those kind of evangelical moments for me, I think, | and it was like one of those kind of evangelical moments for me, I think, |
156 | 00:07:25,720 | 00:07:27,680 | sitting down and eating this Indian food, | sitting down and eating this Indian food, |
157 | 00:07:27,880 | 00:07:29,240 | and ever since then I've been hooked. | and ever since then I've been hooked. |
158 | 00:07:29,440 | 00:07:30,880 | Yeah. | Yeah. |
159 | 00:07:32,160 | 00:07:33,600 | My name is Smita Grandland. | My name is Smita Grandland. |
160 | 00:07:35,160 | 00:07:38,600 | Today I'm cooking samosas with coriander and mint sauce | Today I'm cooking samosas with coriander and mint sauce |
161 | 00:07:38,800 | 00:07:40,480 | and tamarind chutney. | and tamarind chutney. |
162 | 00:07:40,680 | 00:07:42,240 | I've got the potatoes on the boil | I've got the potatoes on the boil |
163 | 00:07:42,440 | 00:07:45,720 | and I've got the tamarind chutney just on the boil here. | and I've got the tamarind chutney just on the boil here. |
164 | 00:07:45,920 | 00:07:48,120 | I'm not using measurements at the moment | I'm not using measurements at the moment |
165 | 00:07:48,320 | 00:07:50,760 | so I'm guessing it all. | so I'm guessing it all. |
166 | 00:07:50,960 | 00:07:54,720 | I think with Indian cooking, it is cooking by sight and smell. | I think with Indian cooking, it is cooking by sight and smell. |
167 | 00:07:54,920 | 00:07:58,840 | I love cooking 'cause it's very creative, it's my outlet. | I love cooking 'cause it's very creative, it's my outlet. |
168 | 00:07:59,040 | 00:08:00,920 | Whilst there are complicated recipes | Whilst there are complicated recipes |
169 | 00:08:01,120 | 00:08:02,680 | and they look like they're a mile long, | and they look like they're a mile long, |
170 | 00:08:02,880 | 00:08:04,560 | I don't follow them. | I don't follow them. |
171 | 00:08:04,760 | 00:08:08,720 | So what I like is just smell the spices that I enjoy | So what I like is just smell the spices that I enjoy |
172 | 00:08:08,920 | 00:08:10,720 | and I put more of those in. | and I put more of those in. |
173 | 00:08:10,920 | 00:08:14,440 | My samosa filling consists of some green chilli, | My samosa filling consists of some green chilli, |
174 | 00:08:14,640 | 00:08:17,320 | so just to add some freshness to it. | so just to add some freshness to it. |
175 | 00:08:17,520 | 00:08:20,240 | So what I'm doing is putting some fresh herbs and spices in there | So what I'm doing is putting some fresh herbs and spices in there |
176 | 00:08:20,440 | 00:08:22,800 | to balance it out, hopefully. | to balance it out, hopefully. |
177 | 00:08:24,200 | 00:08:25,680 | Look at you, your knife skills. | Look at you, your knife skills. |
178 | 00:08:25,880 | 00:08:29,120 | Oh, I'd just better be a little bit careful. | Oh, I'd just better be a little bit careful. |
179 | 00:08:29,320 | 00:08:30,680 | Just something you do at home, no doubt. | Just something you do at home, no doubt. |
180 | 00:08:30,880 | 00:08:33,080 | Just a little bit. So what are you making here? | Just a little bit. So what are you making here? |
181 | 00:08:33,280 | 00:08:36,000 | I'm making the aromatics for the samosa stuffing. | I'm making the aromatics for the samosa stuffing. |
182 | 00:08:36,200 | 00:08:39,040 | I've got fresh coriander here and fresh chilli | I've got fresh coriander here and fresh chilli |
183 | 00:08:39,240 | 00:08:40,680 | 'cause I'm also putting in chilli powder | 'cause I'm also putting in chilli powder |
184 | 00:08:40,880 | 00:08:42,760 | so I want to try and layer the flavours a little bit. | so I want to try and layer the flavours a little bit. |
185 | 00:08:42,960 | 00:08:44,520 | OK, is that the secret? | OK, is that the secret? |
186 | 00:08:44,720 | 00:08:48,080 | Maybe, because I like using the same element in different forms | Maybe, because I like using the same element in different forms |
187 | 00:08:48,280 | 00:08:49,840 | and so hopefully add some layers. | and so hopefully add some layers. |
188 | 00:08:50,040 | 00:08:51,000 | Yeah? Yeah. | Yeah? Yeah. |
189 | 00:08:54,040 | 00:08:57,400 | MAEVE O'MEARA: Apprentice chef Indy is Atta's only challenger | MAEVE O'MEARA: Apprentice chef Indy is Atta's only challenger |
190 | 00:08:57,600 | 00:08:59,480 | against all four home cooks, | against all four home cooks, |
191 | 00:08:59,680 | 00:09:03,720 | and is attempting their modern take on the classic samosa. | and is attempting their modern take on the classic samosa. |
192 | 00:09:03,920 | 00:09:06,400 | Looks like they're well and truly prepared for the competition. | Looks like they're well and truly prepared for the competition. |
193 | 00:09:06,600 | 00:09:08,800 | I mean, we need to watch out. | I mean, we need to watch out. |
194 | 00:09:09,000 | 00:09:11,160 | (LAUGHS) | (LAUGHS) |
195 | 00:09:11,360 | 00:09:12,920 | It's four against one, but... | It's four against one, but... |
196 | 00:09:13,120 | 00:09:15,560 | Four against one, but it's alright. But I'll manage. | Four against one, but it's alright. But I'll manage. |
197 | 00:09:16,760 | 00:09:20,320 | I'm Indy and I'm the apprentice chef at Atta restaurant. | I'm Indy and I'm the apprentice chef at Atta restaurant. |
198 | 00:09:21,960 | 00:09:24,280 | Professionally I've only been cooking two years. | Professionally I've only been cooking two years. |
199 | 00:09:24,480 | 00:09:26,920 | If you ask me how long I've been cooking at home, | If you ask me how long I've been cooking at home, |
200 | 00:09:27,120 | 00:09:28,880 | I don't remember. | I don't remember. |
201 | 00:09:29,080 | 00:09:32,680 | So our dish at Atta restaurant is the Dirty Samosa | So our dish at Atta restaurant is the Dirty Samosa |
202 | 00:09:32,880 | 00:09:35,120 | with tamarind and mint chutney. | with tamarind and mint chutney. |
203 | 00:09:35,320 | 00:09:38,680 | I have to ask, what makes these samosas dirty? | I have to ask, what makes these samosas dirty? |
204 | 00:09:40,120 | 00:09:42,280 | You're going to have to wait. Oh! (LAUGHS) | You're going to have to wait. Oh! (LAUGHS) |
205 | 00:09:42,480 | 00:09:44,840 | You only know you're dirty when you're dirty. | You only know you're dirty when you're dirty. |
206 | 00:09:45,040 | 00:09:46,360 | (LAUGHS) | (LAUGHS) |
207 | 00:09:46,560 | 00:09:48,000 | So I won't know until I get there | So I won't know until I get there |
208 | 00:09:48,200 | 00:09:50,600 | what makes these particular samosas so special? | what makes these particular samosas so special? |
209 | 00:09:50,800 | 00:09:52,200 | Not yet. Wonderful. | Not yet. Wonderful. |
210 | 00:09:52,400 | 00:09:55,800 | How many times have you made this dish before? | How many times have you made this dish before? |
211 | 00:09:56,000 | 00:10:01,280 | I've made certain elements of it, but I've never done the whole thing. | I've made certain elements of it, but I've never done the whole thing. |
212 | 00:10:05,280 | 00:10:06,920 | Hello, Harry, how are you? | Hello, Harry, how are you? |
213 | 00:10:07,120 | 00:10:08,440 | Not bad, how are you? Good. | Not bad, how are you? Good. |
214 | 00:10:08,640 | 00:10:10,160 | Are you feeling a little nervous at all? | Are you feeling a little nervous at all? |
215 | 00:10:10,360 | 00:10:12,720 | I am indeed but I think he's doing a good job. | I am indeed but I think he's doing a good job. |
216 | 00:10:12,920 | 00:10:15,520 | Yeah, I mean, he has never cooked this from go to whoa so... | Yeah, I mean, he has never cooked this from go to whoa so... |
217 | 00:10:15,720 | 00:10:18,000 | No, he hasn't cooked the whole end-to-end. | No, he hasn't cooked the whole end-to-end. |
218 | 00:10:18,200 | 00:10:20,200 | No, but he's doing alright. | No, but he's doing alright. |
219 | 00:10:28,160 | 00:10:30,160 | MAEVE O'MEARA: Tonight, our four home cooks | MAEVE O'MEARA: Tonight, our four home cooks |
220 | 00:10:30,360 | 00:10:31,680 | and apprentice chef Indy | and apprentice chef Indy |
221 | 00:10:31,880 | 00:10:34,320 | have only one hour to cook up their best samosas | have only one hour to cook up their best samosas |
222 | 00:10:34,520 | 00:10:36,520 | with accompaniments. | with accompaniments. |
223 | 00:10:36,720 | 00:10:40,080 | Blind judge Dan knows exactly what he's looking for | Blind judge Dan knows exactly what he's looking for |
224 | 00:10:40,280 | 00:10:42,240 | in this classic Indian dish. | in this classic Indian dish. |
225 | 00:10:42,440 | 00:10:46,440 | When I'm looking for a good samosa, it comes down to three key areas - | When I'm looking for a good samosa, it comes down to three key areas - |
226 | 00:10:46,640 | 00:10:49,120 | the pastry, the filling, | the pastry, the filling, |
227 | 00:10:49,320 | 00:10:51,600 | and also what it's accompanied with. | and also what it's accompanied with. |
228 | 00:10:51,800 | 00:10:54,400 | So I'm not expecting the pastry to be super crispy, | So I'm not expecting the pastry to be super crispy, |
229 | 00:10:54,600 | 00:10:56,280 | but I definitely don't want it to be soggy. | but I definitely don't want it to be soggy. |
230 | 00:10:56,480 | 00:10:59,680 | It needs to be a nice golden-brown colour. | It needs to be a nice golden-brown colour. |
231 | 00:10:59,880 | 00:11:02,600 | The filling has to be really nicely spiced | The filling has to be really nicely spiced |
232 | 00:11:02,800 | 00:11:04,080 | and it has that balance. | and it has that balance. |
233 | 00:11:04,280 | 00:11:07,360 | The most suitable accompaniment for a samosa is | The most suitable accompaniment for a samosa is |
234 | 00:11:07,560 | 00:11:09,120 | something that cools your palette | something that cools your palette |
235 | 00:11:09,320 | 00:11:12,320 | because it needs to balance or counteract that spice | because it needs to balance or counteract that spice |
236 | 00:11:12,520 | 00:11:13,920 | and that heat from the filling. | and that heat from the filling. |
237 | 00:11:14,120 | 00:11:16,640 | So, ideally, I'm looking for some type of yoghurt | So, ideally, I'm looking for some type of yoghurt |
238 | 00:11:16,840 | 00:11:19,680 | or maybe a sweet chutney to balance out that spice. | or maybe a sweet chutney to balance out that spice. |
239 | 00:11:19,880 | 00:11:21,880 | Could I have some, Iain? Cheers. Thank you. | Could I have some, Iain? Cheers. Thank you. |
240 | 00:11:22,080 | 00:11:24,000 | With all the ingredients mixed together, | With all the ingredients mixed together, |
241 | 00:11:24,200 | 00:11:26,800 | I want my samosa filling to rest for a little while | I want my samosa filling to rest for a little while |
242 | 00:11:27,000 | 00:11:30,320 | so it cools so that I could use it for the pastry. | so it cools so that I could use it for the pastry. |
243 | 00:11:30,520 | 00:11:34,080 | I do have a special rolling pin, it came all the way from India, | I do have a special rolling pin, it came all the way from India, |
244 | 00:11:34,280 | 00:11:35,960 | and Mum uses it as well. | and Mum uses it as well. |
245 | 00:11:36,160 | 00:11:37,560 | It's a very slim line one. | It's a very slim line one. |
246 | 00:11:37,760 | 00:11:40,520 | It just gives you a lot more control over the roll. | It just gives you a lot more control over the roll. |
247 | 00:11:40,720 | 00:11:44,680 | I find it a lot faster than the traditional pastry rolling pins. | I find it a lot faster than the traditional pastry rolling pins. |
248 | 00:11:44,880 | 00:11:50,120 | The samosa should turn out with a really lovely golden crisp pastry | The samosa should turn out with a really lovely golden crisp pastry |
249 | 00:11:50,320 | 00:11:54,720 | and fluffy, spicy, herb potatoes in between. | and fluffy, spicy, herb potatoes in between. |
250 | 00:11:56,240 | 00:11:58,880 | OK, I'm just bringing the samosas up to boil slowly | OK, I'm just bringing the samosas up to boil slowly |
251 | 00:11:59,080 | 00:12:00,880 | 'cause I don't want them to bubble up too much | 'cause I don't want them to bubble up too much |
252 | 00:12:01,080 | 00:12:02,760 | and the pastry will be crispier that way. | and the pastry will be crispier that way. |
253 | 00:12:02,960 | 00:12:05,640 | Don't want a soggy samosa. (LAUGHS) | Don't want a soggy samosa. (LAUGHS) |
254 | 00:12:10,360 | 00:12:15,560 | After the chutneys and the yoghurt, I concentrated on the chickpeas. | After the chutneys and the yoghurt, I concentrated on the chickpeas. |
255 | 00:12:15,760 | 00:12:17,000 | Ooh! | Ooh! |
256 | 00:12:17,200 | 00:12:20,080 | And you simmer it down and then get the pastry ready, yeah? | And you simmer it down and then get the pastry ready, yeah? |
257 | 00:12:20,280 | 00:12:21,920 | Yeah, that's what I'm doing now, yep. | Yeah, that's what I'm doing now, yep. |
258 | 00:12:22,120 | 00:12:27,320 | Once I've finished the chickpeas, I start assembling my samosa. | Once I've finished the chickpeas, I start assembling my samosa. |
259 | 00:12:27,520 | 00:12:29,040 | Like a cone. | Like a cone. |
260 | 00:12:29,240 | 00:12:32,160 | I've seen them do it 100 times, | I've seen them do it 100 times, |
261 | 00:12:32,360 | 00:12:35,280 | now when it was my turn, I couldn't do it. | now when it was my turn, I couldn't do it. |
262 | 00:12:36,760 | 00:12:38,240 | No, no, Indy? Yeah. | No, no, Indy? Yeah. |
263 | 00:12:38,440 | 00:12:42,080 | Look, so you've taken it this way, now just fold it like this. | Look, so you've taken it this way, now just fold it like this. |
264 | 00:12:44,360 | 00:12:46,240 | I've got it. Got it? | I've got it. Got it? |
265 | 00:12:46,440 | 00:12:51,480 | One way or another I managed to make a weird-looking semi-triangle, | One way or another I managed to make a weird-looking semi-triangle, |
266 | 00:12:51,680 | 00:12:53,680 | dinasaur-ish samosa. | dinasaur-ish samosa. |
267 | 00:12:53,880 | 00:12:55,480 | Typical Indy! | Typical Indy! |
268 | 00:12:55,680 | 00:12:57,360 | (CHUCKLING) | (CHUCKLING) |
269 | 00:12:57,560 | 00:12:59,360 | Alright, in the fryer. | Alright, in the fryer. |
270 | 00:12:59,560 | 00:13:01,200 | That'll do. | That'll do. |
271 | 00:13:01,400 | 00:13:03,200 | OK, it smells great, | OK, it smells great, |
272 | 00:13:03,400 | 00:13:07,400 | but you've only got ten minutes to go, guys. | but you've only got ten minutes to go, guys. |
273 | 00:13:07,600 | 00:13:09,560 | I have to get started on the pastry. | I have to get started on the pastry. |
274 | 00:13:09,760 | 00:13:12,240 | I need to, need this flour to rest. | I need to, need this flour to rest. |
275 | 00:13:12,440 | 00:13:15,360 | Ideally, it needs to be, you know, like a short crust, | Ideally, it needs to be, you know, like a short crust, |
276 | 00:13:15,560 | 00:13:18,040 | but with the time limit that I have here, | but with the time limit that I have here, |
277 | 00:13:18,240 | 00:13:20,680 | oh, it's anyone's game at the moment. | oh, it's anyone's game at the moment. |
278 | 00:13:22,160 | 00:13:25,240 | It's all rolled up, it's all cut to a perfect size | It's all rolled up, it's all cut to a perfect size |
279 | 00:13:25,440 | 00:13:30,680 | and I'm going to fill it in and then gently roll the edges. | and I'm going to fill it in and then gently roll the edges. |
280 | 00:13:30,880 | 00:13:34,240 | Then I also provided mint chutney to go with it. | Then I also provided mint chutney to go with it. |
281 | 00:13:34,440 | 00:13:37,360 | It was tangy, it was sweet, it was hot, | It was tangy, it was sweet, it was hot, |
282 | 00:13:37,560 | 00:13:41,040 | and it was just a good marriage made for my samosas. | and it was just a good marriage made for my samosas. |
283 | 00:13:43,960 | 00:13:46,960 | ANUSHREE: Once I was done with the date and tamarind chutney, | ANUSHREE: Once I was done with the date and tamarind chutney, |
284 | 00:13:47,160 | 00:13:49,200 | I did my pastry for the samosa. | I did my pastry for the samosa. |
285 | 00:13:50,800 | 00:13:53,560 | I've made mine mini samosas. | I've made mine mini samosas. |
286 | 00:13:53,760 | 00:13:55,440 | I just wanted them to have | I just wanted them to have |
287 | 00:13:55,640 | 00:13:57,880 | small bite-size samosas | small bite-size samosas |
288 | 00:13:58,080 | 00:14:00,120 | so you can just have one, you know, like a snack. | so you can just have one, you know, like a snack. |
289 | 00:14:02,160 | 00:14:03,600 | Hi, Anushree. Hi. | Hi, Anushree. Hi. |
290 | 00:14:03,800 | 00:14:05,480 | So how often do you make this at home? | So how often do you make this at home? |
291 | 00:14:05,680 | 00:14:10,280 | Not very often, honestly speaking, because this is a famous | Not very often, honestly speaking, because this is a famous |
292 | 00:14:10,480 | 00:14:14,360 | street food and you'll find this like every nook and corner. | street food and you'll find this like every nook and corner. |
293 | 00:14:14,560 | 00:14:15,920 | Yeah, yeah, yeah. | Yeah, yeah, yeah. |
294 | 00:14:16,120 | 00:14:18,640 | What's your secret to good Indian food? | What's your secret to good Indian food? |
295 | 00:14:18,840 | 00:14:22,840 | I like to think that traditional recipes | I like to think that traditional recipes |
296 | 00:14:23,040 | 00:14:25,840 | shouldn't be messed around with, I don't want to change. | shouldn't be messed around with, I don't want to change. |
297 | 00:14:26,040 | 00:14:29,000 | Right, I'll leave you to it. Thank you so much. | Right, I'll leave you to it. Thank you so much. |
298 | 00:14:32,920 | 00:14:35,880 | Once I'd finished with the filling, my next stage was to move onto | Once I'd finished with the filling, my next stage was to move onto |
299 | 00:14:36,080 | 00:14:37,520 | the chutney and then went back to | the chutney and then went back to |
300 | 00:14:37,720 | 00:14:39,480 | prepare the dough for the samosas. | prepare the dough for the samosas. |
301 | 00:14:39,680 | 00:14:42,200 | The next big issue was my dough. | The next big issue was my dough. |
302 | 00:14:42,400 | 00:14:44,280 | Bit of a disaster. | Bit of a disaster. |
303 | 00:14:44,480 | 00:14:47,440 | I'd tried to minimise the amount of flour I use to help it sort of | I'd tried to minimise the amount of flour I use to help it sort of |
304 | 00:14:47,640 | 00:14:50,640 | keep it light and crispy, but I probably went too far | keep it light and crispy, but I probably went too far |
305 | 00:14:50,840 | 00:14:52,520 | and didn't add enough flour. | and didn't add enough flour. |
306 | 00:14:52,720 | 00:14:56,400 | So my dough was a bit soft and floppy | So my dough was a bit soft and floppy |
307 | 00:14:56,600 | 00:15:00,400 | which made it harder to sort of form the cones to put the filling in. | which made it harder to sort of form the cones to put the filling in. |
308 | 00:15:00,600 | 00:15:03,800 | I couldn't quite shape the samosas as well as I could | I couldn't quite shape the samosas as well as I could |
309 | 00:15:04,000 | 00:15:07,880 | and they ended up looking a bit all over the place. | and they ended up looking a bit all over the place. |
310 | 00:15:08,080 | 00:15:11,440 | OK, we'll have those in there until they turn lovely and golden brown. | OK, we'll have those in there until they turn lovely and golden brown. |
311 | 00:15:13,080 | 00:15:15,360 | You guys just have over five minutes to go | You guys just have over five minutes to go |
312 | 00:15:15,560 | 00:15:17,600 | so I'd be thinking about plating up. | so I'd be thinking about plating up. |
313 | 00:15:17,800 | 00:15:21,600 | INDY: The dirty part about the samosa is the way it's plated - | INDY: The dirty part about the samosa is the way it's plated - |
314 | 00:15:21,800 | 00:15:25,200 | you just put some yoghurt and splash it and everything else | you just put some yoghurt and splash it and everything else |
315 | 00:15:25,400 | 00:15:27,840 | just comes on top of the other and it's fun. | just comes on top of the other and it's fun. |
316 | 00:15:28,040 | 00:15:31,920 | It looks like a mess though, that's why we call it a dirty samosa. | It looks like a mess though, that's why we call it a dirty samosa. |
317 | 00:15:32,120 | 00:15:34,480 | That's it. | That's it. |
318 | 00:15:34,680 | 00:15:37,000 | When you're ready, guys, please take your plates to the pass. | When you're ready, guys, please take your plates to the pass. |
319 | 00:15:37,200 | 00:15:39,800 | Can't get dirtier than this. No, it can't get dirtier than that. | Can't get dirtier than this. No, it can't get dirtier than that. |
320 | 00:15:40,000 | 00:15:41,480 | (CLAPPING) | (CLAPPING) |
321 | 00:15:42,720 | 00:15:44,640 | IAIN: They turned out alright in the end, | IAIN: They turned out alright in the end, |
322 | 00:15:44,840 | 00:15:46,840 | one was quite nice and triangular which is pretty good, | one was quite nice and triangular which is pretty good, |
323 | 00:15:47,040 | 00:15:49,920 | the other one maybe not as good as I would've liked but it is what it is. | the other one maybe not as good as I would've liked but it is what it is. |
324 | 00:15:50,120 | 00:15:51,560 | MARK OLIVE: Well done, Iain. | MARK OLIVE: Well done, Iain. |
325 | 00:15:53,480 | 00:15:55,920 | Well done, Smita, they look gorgeous. Thank you. | Well done, Smita, they look gorgeous. Thank you. |
326 | 00:15:56,120 | 00:15:59,160 | Nice colour, Smita. Almost there, two more to go. | Nice colour, Smita. Almost there, two more to go. |
327 | 00:16:01,680 | 00:16:03,280 | Well done, Sarj! | Well done, Sarj! |
328 | 00:16:03,480 | 00:16:04,960 | (CLAPPING) | (CLAPPING) |
329 | 00:16:10,520 | 00:16:13,520 | Well done, everybody. Yay! | Well done, everybody. Yay! |
330 | 00:16:13,720 | 00:16:15,160 | High five. | High five. |
331 | 00:16:24,600 | 00:16:26,960 | MAEVE O'MEARA: It's Indian Week and our home cooks, | MAEVE O'MEARA: It's Indian Week and our home cooks, |
332 | 00:16:27,160 | 00:16:29,520 | along with Atta restaurant's apprentice chef Indy, | along with Atta restaurant's apprentice chef Indy, |
333 | 00:16:29,720 | 00:16:32,800 | have created their best version of the quintessential | have created their best version of the quintessential |
334 | 00:16:33,000 | 00:16:35,160 | Indian street food, samosas. | Indian street food, samosas. |
335 | 00:16:36,280 | 00:16:40,040 | Now it's time for blind judge Dan, to try all of these | Now it's time for blind judge Dan, to try all of these |
336 | 00:16:40,240 | 00:16:43,600 | mouth-watering dishes without knowing who created them. | mouth-watering dishes without knowing who created them. |
337 | 00:16:45,880 | 00:16:48,240 | Welcome back, Dan. How good do these look? | Welcome back, Dan. How good do these look? |
338 | 00:16:48,440 | 00:16:50,480 | They look amazing. | They look amazing. |
339 | 00:16:50,680 | 00:16:53,640 | All different shapes and sizes, it smells great, too. | All different shapes and sizes, it smells great, too. |
340 | 00:16:53,840 | 00:16:55,880 | Which one do you want to start with first? | Which one do you want to start with first? |
341 | 00:16:56,080 | 00:16:58,160 | Let's start with this one. OK. | Let's start with this one. OK. |
342 | 00:16:59,880 | 00:17:01,440 | This is a Vegetable Samosa | This is a Vegetable Samosa |
343 | 00:17:01,640 | 00:17:06,600 | with a Tamarind and Date Chutney and Mint Raita. | with a Tamarind and Date Chutney and Mint Raita. |
344 | 00:17:08,520 | 00:17:11,760 | I love the presentation in that little paper bag, | I love the presentation in that little paper bag, |
345 | 00:17:11,960 | 00:17:16,400 | it sort of represents the whole street food side of the samosa. | it sort of represents the whole street food side of the samosa. |
346 | 00:17:21,080 | 00:17:22,640 | Oh, wow. | Oh, wow. |
347 | 00:17:26,200 | 00:17:28,840 | Mmm! That's really, really great. | Mmm! That's really, really great. |
348 | 00:17:29,040 | 00:17:32,600 | The shining aspects of this dish were the two accompaniments | The shining aspects of this dish were the two accompaniments |
349 | 00:17:32,800 | 00:17:37,800 | which really actually made the samosa taste even nicer. | which really actually made the samosa taste even nicer. |
350 | 00:17:38,880 | 00:17:44,960 | Vegetable Samosa, Tamarind Chutney and Coriander and Mint Sauce. | Vegetable Samosa, Tamarind Chutney and Coriander and Mint Sauce. |
351 | 00:17:46,400 | 00:17:48,280 | Look at this pastry - | Look at this pastry - |
352 | 00:17:48,480 | 00:17:52,240 | nice and golden brown, super crispy at the edges. | nice and golden brown, super crispy at the edges. |
353 | 00:17:52,440 | 00:17:56,640 | Oh, wow. That's like the traditional filling that I'm used to. | Oh, wow. That's like the traditional filling that I'm used to. |
354 | 00:18:03,040 | 00:18:04,680 | The filling is delicious. | The filling is delicious. |
355 | 00:18:04,920 | 00:18:10,240 | Eating it with the tamarind chutney and the yoghurt sauce together balance each other out. | Eating it with the tamarind chutney and the yoghurt sauce together balance each other out. |
356 | 00:18:10,440 | 00:18:14,320 | It's a killer samosa, I couldn't ask for any more. | It's a killer samosa, I couldn't ask for any more. |
357 | 00:18:16,280 | 00:18:21,000 | These are Dirty Samosas with Tamarind and Mint Chutneys. | These are Dirty Samosas with Tamarind and Mint Chutneys. |
358 | 00:18:23,320 | 00:18:25,720 | I've never seen a samosa looking like this in my life | I've never seen a samosa looking like this in my life |
359 | 00:18:25,920 | 00:18:28,920 | so I really have nothing to compare it to. | so I really have nothing to compare it to. |
360 | 00:18:34,480 | 00:18:37,200 | Mmm, there's two different types of filling - | Mmm, there's two different types of filling - |
361 | 00:18:37,400 | 00:18:39,400 | the potato which is on the inside of the filling, | the potato which is on the inside of the filling, |
362 | 00:18:39,600 | 00:18:43,120 | and the one on the outside which is almost like a chickpea-style curry. | and the one on the outside which is almost like a chickpea-style curry. |
363 | 00:18:43,320 | 00:18:44,760 | The potato one's quite mild, | The potato one's quite mild, |
364 | 00:18:44,960 | 00:18:48,880 | the chickpea one's quite spicy and they balance each other out. | the chickpea one's quite spicy and they balance each other out. |
365 | 00:18:49,080 | 00:18:51,800 | So the presentation, you can take it or leave it, but when you put it | So the presentation, you can take it or leave it, but when you put it |
366 | 00:18:52,000 | 00:18:55,400 | in your mouth, there's a perfect harmony there. | in your mouth, there's a perfect harmony there. |
367 | 00:18:56,520 | 00:18:59,280 | Vegetable Samosa with Tomato Chutney. | Vegetable Samosa with Tomato Chutney. |
368 | 00:19:02,440 | 00:19:05,720 | So, it looks like we've got two different shapes here - | So, it looks like we've got two different shapes here - |
369 | 00:19:05,920 | 00:19:08,520 | one more of, like, an oval shape | one more of, like, an oval shape |
370 | 00:19:08,720 | 00:19:12,680 | and then the other more of a triangular. | and then the other more of a triangular. |
371 | 00:19:12,880 | 00:19:15,960 | OK, Dan, it's the moment of truth, it's time for you to taste. | OK, Dan, it's the moment of truth, it's time for you to taste. |
372 | 00:19:16,160 | 00:19:18,640 | Oh, wow. (SNIFFS) | Oh, wow. (SNIFFS) |
373 | 00:19:18,840 | 00:19:21,960 | Oh, immediately you can smell that spice. | Oh, immediately you can smell that spice. |
374 | 00:19:28,080 | 00:19:31,640 | The crispiness is there, the filling very fresh, | The crispiness is there, the filling very fresh, |
375 | 00:19:31,840 | 00:19:35,840 | the chutney had a nice acidity from the tomato but I could have done | the chutney had a nice acidity from the tomato but I could have done |
376 | 00:19:36,040 | 00:19:40,000 | with a little more sweetness to just sort of balance out that acidity. | with a little more sweetness to just sort of balance out that acidity. |
377 | 00:19:40,200 | 00:19:45,120 | These are Samosas with Coriander and Green Chilli Chutney. | These are Samosas with Coriander and Green Chilli Chutney. |
378 | 00:19:46,840 | 00:19:48,440 | Smells great. | Smells great. |
379 | 00:19:52,040 | 00:19:53,520 | That filling is out of control. | That filling is out of control. |
380 | 00:19:53,720 | 00:19:55,640 | It's so complex. | It's so complex. |
381 | 00:19:55,840 | 00:19:58,120 | The pastry works, it's really crispy. | The pastry works, it's really crispy. |
382 | 00:19:58,320 | 00:19:59,680 | And that fresh chutney, | And that fresh chutney, |
383 | 00:19:59,880 | 00:20:03,640 | it's like the perfect balance to this really spicy samosa. | it's like the perfect balance to this really spicy samosa. |
384 | 00:20:03,840 | 00:20:06,600 | And then you've got the acidity, the heat of the green chilli. | And then you've got the acidity, the heat of the green chilli. |
385 | 00:20:06,800 | 00:20:08,080 | If you don't like your chilli, | If you don't like your chilli, |
386 | 00:20:08,280 | 00:20:10,600 | then this might not be the one for you though. | then this might not be the one for you though. |
387 | 00:20:10,800 | 00:20:13,080 | But, you know, I like hot stuff | But, you know, I like hot stuff |
388 | 00:20:13,280 | 00:20:17,920 | and this is hot and it's spicy and it's delicious. | and this is hot and it's spicy and it's delicious. |
389 | 00:20:19,560 | 00:20:21,880 | Well, Dan, I don't envy you and it's your choice to pick | Well, Dan, I don't envy you and it's your choice to pick |
390 | 00:20:22,080 | 00:20:24,200 | which is the best samosa on the pass tonight. | which is the best samosa on the pass tonight. |
391 | 00:20:24,400 | 00:20:27,520 | Which one are you going to pick? It's going to be tough. | Which one are you going to pick? It's going to be tough. |
392 | 00:20:33,840 | 00:20:36,720 | MAEVE O'MEARA: Our home cooks have taken on Atta restaurant's | MAEVE O'MEARA: Our home cooks have taken on Atta restaurant's |
393 | 00:20:36,920 | 00:20:40,960 | apprentice chef Indy to serve up the tastiest samosas. | apprentice chef Indy to serve up the tastiest samosas. |
394 | 00:20:41,160 | 00:20:45,080 | Blind judge Dan has tasted all their dishes without knowing which dish | Blind judge Dan has tasted all their dishes without knowing which dish |
395 | 00:20:45,280 | 00:20:48,480 | belongs to whom and now he has to pick a winner. | belongs to whom and now he has to pick a winner. |
396 | 00:20:49,880 | 00:20:52,520 | Well, thank you guys so much for bringing colour and spice | Well, thank you guys so much for bringing colour and spice |
397 | 00:20:52,720 | 00:20:54,440 | to the first night of Indian Week. | to the first night of Indian Week. |
398 | 00:20:54,640 | 00:20:57,480 | Five incredible samosas on the pass tonight. | Five incredible samosas on the pass tonight. |
399 | 00:20:57,680 | 00:21:01,880 | Indy, how do you think you went against the home cooks? | Indy, how do you think you went against the home cooks? |
400 | 00:21:02,080 | 00:21:05,040 | Looking at them, it looks very interesting. | Looking at them, it looks very interesting. |
401 | 00:21:05,240 | 00:21:08,040 | Completely different from the samosas I'm used to, | Completely different from the samosas I'm used to, |
402 | 00:21:08,240 | 00:21:10,840 | but there's inspiration in all of those dishes. | but there's inspiration in all of those dishes. |
403 | 00:21:11,040 | 00:21:13,280 | So do you think you've done enough to win? | So do you think you've done enough to win? |
404 | 00:21:13,480 | 00:21:15,400 | It's hard to say. | It's hard to say. |
405 | 00:21:15,600 | 00:21:16,920 | Well, let's find out. | Well, let's find out. |
406 | 00:21:17,120 | 00:21:19,960 | I've been blown away with the standard | I've been blown away with the standard |
407 | 00:21:20,160 | 00:21:21,560 | that's been put up on the pass tonight. | that's been put up on the pass tonight. |
408 | 00:21:21,760 | 00:21:26,320 | It is a real celebration of Indian cooking, so well done. | It is a real celebration of Indian cooking, so well done. |
409 | 00:21:26,520 | 00:21:28,000 | Thank you. | Thank you. |
410 | 00:21:29,800 | 00:21:31,880 | And the winner is... | And the winner is... |
411 | 00:21:40,520 | 00:21:43,000 | And the winner is... | And the winner is... |
412 | 00:21:49,680 | 00:21:53,440 | ..the Samosas with Coriander and Green Chilli Chutney! | ..the Samosas with Coriander and Green Chilli Chutney! |
413 | 00:21:53,640 | 00:21:55,080 | Well done! | Well done! |
414 | 00:21:56,960 | 00:21:58,840 | Wow, Sarj! | Wow, Sarj! |
415 | 00:21:59,040 | 00:22:00,760 | Well done, congratulations. | Well done, congratulations. |
416 | 00:22:00,960 | 00:22:02,880 | Thank you so much! | Thank you so much! |
417 | 00:22:04,720 | 00:22:08,840 | What I loved about these samosas is that they were the perfect balance | What I loved about these samosas is that they were the perfect balance |
418 | 00:22:09,040 | 00:22:13,080 | of that really intense spice and the pastry was super crispy, | of that really intense spice and the pastry was super crispy, |
419 | 00:22:13,280 | 00:22:17,120 | it was really delicious and really complimented the filling | it was really delicious and really complimented the filling |
420 | 00:22:17,320 | 00:22:19,920 | and the accompaniments, so well done, Sarj. | and the accompaniments, so well done, Sarj. |
421 | 00:22:20,120 | 00:22:23,480 | Thank you for making my day! (LAUGHTER) | Thank you for making my day! (LAUGHTER) |
422 | 00:22:23,680 | 00:22:26,720 | So, Dan, can you tell us which plate on the pass tonight | So, Dan, can you tell us which plate on the pass tonight |
423 | 00:22:26,920 | 00:22:30,480 | didn't quite reach the same heights as the others? | didn't quite reach the same heights as the others? |
424 | 00:22:30,680 | 00:22:32,280 | Look, it's a really hard decision | Look, it's a really hard decision |
425 | 00:22:32,480 | 00:22:38,120 | because all five plates of samosas tonight were of really high standard | because all five plates of samosas tonight were of really high standard |
426 | 00:22:38,320 | 00:22:44,880 | but the one that didn't reach my expectations was... | but the one that didn't reach my expectations was... |
427 | 00:22:49,280 | 00:22:52,440 | ..Vegetable Samosas with Tomato Chutney. | ..Vegetable Samosas with Tomato Chutney. |
428 | 00:22:56,680 | 00:22:58,680 | Sorry, mate. It's all good. | Sorry, mate. It's all good. |
429 | 00:22:58,880 | 00:23:01,320 | I thought the pastry was really, really good - | I thought the pastry was really, really good - |
430 | 00:23:01,520 | 00:23:03,120 | you got the nice crispiness. | you got the nice crispiness. |
431 | 00:23:03,320 | 00:23:05,840 | Just the balance I thought with the chutney | Just the balance I thought with the chutney |
432 | 00:23:06,040 | 00:23:10,680 | just didn't reach the levels of the other plates on the pass. | just didn't reach the levels of the other plates on the pass. |
433 | 00:23:10,880 | 00:23:13,560 | I'm so sorry, Iain, you are going home this evening, | I'm so sorry, Iain, you are going home this evening, |
434 | 00:23:13,760 | 00:23:15,920 | but you brought such a great approach to samosas | but you brought such a great approach to samosas |
435 | 00:23:16,120 | 00:23:17,560 | and we really loved having you. | and we really loved having you. |
436 | 00:23:17,760 | 00:23:19,600 | Thanks very much, I had a great time. | Thanks very much, I had a great time. |
437 | 00:23:19,800 | 00:23:21,640 | It was really, really good fun. | It was really, really good fun. |
438 | 00:23:21,840 | 00:23:25,720 | Congratulations, Sarj, you beat restaurant Atta this evening | Congratulations, Sarj, you beat restaurant Atta this evening |
439 | 00:23:25,920 | 00:23:28,440 | so please step forward and claim your trophy. | so please step forward and claim your trophy. |
440 | 00:23:29,640 | 00:23:31,080 | Thank you so much! | Thank you so much! |
441 | 00:23:32,520 | 00:23:34,320 | Alright, everyone, come in, let's dig in! | Alright, everyone, come in, let's dig in! |
442 | 00:23:35,960 | 00:23:38,920 | Well done, you guys, you did amazing. | Well done, you guys, you did amazing. |
443 | 00:23:39,120 | 00:23:40,920 | My first trophy. | My first trophy. |
444 | 00:23:42,080 | 00:23:44,520 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
445 | 00:23:44,720 | 00:23:47,600 | ..we're making seekh kebabs. | ..we're making seekh kebabs. |
446 | 00:23:47,800 | 00:23:49,760 | That's nice and hot. Oh, boy. | That's nice and hot. Oh, boy. |
447 | 00:23:49,960 | 00:23:51,360 | And our home cooks will be facing | And our home cooks will be facing |
448 | 00:23:51,560 | 00:23:54,360 | restaurant Atta's station chef, Sharry. | restaurant Atta's station chef, Sharry. |
449 | 00:23:54,560 | 00:23:57,160 | Press a little hard. Yes, chef. | Press a little hard. Yes, chef. |
450 | 00:23:57,360 | 00:23:58,680 | And at the end of the week... | And at the end of the week... |
451 | 00:23:58,920 | 00:24:01,160 | Hello! Hi, Mel. How are you? Good, thank you. | Hello! Hi, Mel. How are you? Good, thank you. |
452 | 00:24:01,360 | 00:24:04,640 | ..we discover the secrets behind a restaurant at the top of its game. | ..we discover the secrets behind a restaurant at the top of its game. |
453 | 00:24:04,840 | 00:24:07,440 | Oh, wow, that lamb is, like, fall apart. | Oh, wow, that lamb is, like, fall apart. |
454 | 00:24:09,840 | 00:24:11,440 | The lamb is so tender. | The lamb is so tender. |
455 | 00:24:11,640 | 00:24:13,680 | Well done, that's incredible. Thank you. | Well done, that's incredible. Thank you. |