This tool is beta test, If You got some problem please contact us
# | Start | End | Original | Translated |
---|---|---|---|---|
1 | 00:00:01,040 | 00:00:02,800 | MAEVE O'MEARA: It's Indian week on The Chefs' Line. | MAEVE O'MEARA: It's Indian week on The Chefs' Line. |
2 | 00:00:03,000 | 00:00:04,280 | Yep, that's nice and hot. (CHUCKLES) | Yep, that's nice and hot. (CHUCKLES) |
3 | 00:00:04,480 | 00:00:07,280 | And tonight we're making seekh kebabs. | And tonight we're making seekh kebabs. |
4 | 00:00:07,480 | 00:00:09,320 | ANUSHREE: I hope they taste the flavours there. | ANUSHREE: I hope they taste the flavours there. |
5 | 00:00:09,520 | 00:00:13,600 | Seekh kebabs are a delicious mix of spiced ground meat | Seekh kebabs are a delicious mix of spiced ground meat |
6 | 00:00:13,800 | 00:00:17,640 | cooked on skewers and served with a dipping sauce. | cooked on skewers and served with a dipping sauce. |
7 | 00:00:17,840 | 00:00:19,600 | I was too short of time last time. | I was too short of time last time. |
8 | 00:00:19,800 | 00:00:21,520 | Some of Australia's best home cooks... | Some of Australia's best home cooks... |
9 | 00:00:21,720 | 00:00:23,720 | Who's hungry today? CHILDREN: Me! | Who's hungry today? CHILDREN: Me! |
10 | 00:00:23,920 | 00:00:26,040 | ..will be putting their culinary skills to the test | ..will be putting their culinary skills to the test |
11 | 00:00:26,240 | 00:00:29,000 | against top Indian restaurant Atta. | against top Indian restaurant Atta. |
12 | 00:00:29,200 | 00:00:31,680 | HARRY: One word - delicious. | HARRY: One word - delicious. |
13 | 00:00:31,880 | 00:00:33,600 | Tonight, the home cooks will face | Tonight, the home cooks will face |
14 | 00:00:33,800 | 00:00:35,680 | the second stop in their chefs' line, | the second stop in their chefs' line, |
15 | 00:00:35,880 | 00:00:37,520 | station chef Sharry. | station chef Sharry. |
16 | 00:00:37,720 | 00:00:39,840 | Make sure it's stable, though. SHARRY: Yes, Chef. | Make sure it's stable, though. SHARRY: Yes, Chef. |
17 | 00:00:40,040 | 00:00:41,440 | As the week progresses... | As the week progresses... |
18 | 00:00:41,640 | 00:00:43,600 | Onions - they've all gone in my eye! | Onions - they've all gone in my eye! |
19 | 00:00:43,800 | 00:00:45,880 | ..the competition will escalate in difficulty | ..the competition will escalate in difficulty |
20 | 00:00:46,080 | 00:00:47,760 | from the apprentice, all the way... | from the apprentice, all the way... |
21 | 00:00:47,960 | 00:00:49,480 | Good job. A-team! | Good job. A-team! |
22 | 00:00:49,680 | 00:00:51,520 | ..to the head chef. | ..to the head chef. |
23 | 00:00:51,720 | 00:00:55,960 | Whose kebabs will win them the chance to reach the end... | Whose kebabs will win them the chance to reach the end... |
24 | 00:00:57,600 | 00:00:59,040 | ..of The Chefs' Line? | ..of The Chefs' Line? |
25 | 00:01:06,720 | 00:01:09,880 | Welcome back to Indian week in the Chefs' Line kitchen! | Welcome back to Indian week in the Chefs' Line kitchen! |
26 | 00:01:10,080 | 00:01:11,640 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
27 | 00:01:11,840 | 00:01:14,400 | Home cooks, you really blew us away last night. | Home cooks, you really blew us away last night. |
28 | 00:01:14,600 | 00:01:16,960 | I can't wait to see what you put up tonight. | I can't wait to see what you put up tonight. |
29 | 00:01:17,160 | 00:01:20,680 | Sarj, you've got yourself a sweet trophy in front of you. | Sarj, you've got yourself a sweet trophy in front of you. |
30 | 00:01:20,880 | 00:01:22,160 | Can you do it again tonight? | Can you do it again tonight? |
31 | 00:01:22,360 | 00:01:24,240 | Well, I am hoping to. | Well, I am hoping to. |
32 | 00:01:24,440 | 00:01:26,880 | My hot little hands are on this trophy, | My hot little hands are on this trophy, |
33 | 00:01:27,080 | 00:01:29,160 | so maybe number two - you never know. | so maybe number two - you never know. |
34 | 00:01:29,360 | 00:01:30,640 | BOTH: Wow! | BOTH: Wow! |
35 | 00:01:30,840 | 00:01:32,960 | (LAUGHTER) | (LAUGHTER) |
36 | 00:01:33,160 | 00:01:35,720 | So tonight's dish, seekh kebabs. | So tonight's dish, seekh kebabs. |
37 | 00:01:35,920 | 00:01:38,880 | They're a combination of gorgeous spiced ground meat, | They're a combination of gorgeous spiced ground meat, |
38 | 00:01:39,080 | 00:01:44,480 | cooked on skewers, either in a tandoor oven or over hot coals. | cooked on skewers, either in a tandoor oven or over hot coals. |
39 | 00:01:45,760 | 00:01:48,600 | Chef Harry, restaurant Atta, good to have you back. | Chef Harry, restaurant Atta, good to have you back. |
40 | 00:01:48,800 | 00:01:50,080 | Oh, thank you. | Oh, thank you. |
41 | 00:01:50,280 | 00:01:52,200 | There was a win for the home cooks last night. | There was a win for the home cooks last night. |
42 | 00:01:52,400 | 00:01:54,640 | Seekh kebabs tonight. You got a good recipe? | Seekh kebabs tonight. You got a good recipe? |
43 | 00:01:54,840 | 00:01:56,400 | We've got our own Atta spin on seekh kebab | We've got our own Atta spin on seekh kebab |
44 | 00:01:56,600 | 00:01:58,800 | and I'm sure it will be good tonight. | and I'm sure it will be good tonight. |
45 | 00:01:59,000 | 00:02:02,200 | Who's the next in your chefs' line to cook tonight? | Who's the next in your chefs' line to cook tonight? |
46 | 00:02:02,400 | 00:02:06,640 | We've got our station chef, Sharry, to cook seekh kebab. | We've got our station chef, Sharry, to cook seekh kebab. |
47 | 00:02:06,840 | 00:02:09,120 | So, Sharry, a little birdie tells me | So, Sharry, a little birdie tells me |
48 | 00:02:09,320 | 00:02:13,080 | you might be related to Head Chef Harry. | you might be related to Head Chef Harry. |
49 | 00:02:13,280 | 00:02:15,240 | Yes. He's my brother. Uh, my elder brother. | Yes. He's my brother. Uh, my elder brother. |
50 | 00:02:15,440 | 00:02:17,200 | No pressure, right? No pressure at all. | No pressure, right? No pressure at all. |
51 | 00:02:17,400 | 00:02:19,160 | (LAUGHTER) | (LAUGHTER) |
52 | 00:02:19,360 | 00:02:21,240 | Mark is the man to impress tonight. | Mark is the man to impress tonight. |
53 | 00:02:21,440 | 00:02:23,240 | He is our blind judge. | He is our blind judge. |
54 | 00:02:23,440 | 00:02:27,120 | He'll be out the back with no idea who cooked what. | He'll be out the back with no idea who cooked what. |
55 | 00:02:28,240 | 00:02:30,840 | A spicy kebab - what's not to like? | A spicy kebab - what's not to like? |
56 | 00:02:31,040 | 00:02:32,520 | I can't wait. | I can't wait. |
57 | 00:02:34,880 | 00:02:36,760 | Good luck! COOKS: Thank you. | Good luck! COOKS: Thank you. |
58 | 00:02:36,960 | 00:02:41,000 | Station chef Sharry, home cooks, | Station chef Sharry, home cooks, |
59 | 00:02:41,200 | 00:02:43,760 | you have 60 minutes | you have 60 minutes |
60 | 00:02:43,960 | 00:02:48,280 | to cook your best version of seekh kebabs and accompaniments. | to cook your best version of seekh kebabs and accompaniments. |
61 | 00:02:48,480 | 00:02:50,600 | Let's cook! | Let's cook! |
62 | 00:03:00,000 | 00:03:02,520 | Oh, my goodness. You know, after winning that trophy... | Oh, my goodness. You know, after winning that trophy... |
63 | 00:03:02,720 | 00:03:05,960 | Can I do it for the second time in a row, you know? | Can I do it for the second time in a row, you know? |
64 | 00:03:06,160 | 00:03:08,160 | But I think it's not going to be that easy. | But I think it's not going to be that easy. |
65 | 00:03:13,960 | 00:03:16,080 | The home cooks have won last night, | The home cooks have won last night, |
66 | 00:03:16,280 | 00:03:18,080 | so, very intense. | so, very intense. |
67 | 00:03:18,280 | 00:03:21,240 | I'm 100% confident and mentally prepared. | I'm 100% confident and mentally prepared. |
68 | 00:03:21,440 | 00:03:23,560 | I'm ready to go, take up the challenge, | I'm ready to go, take up the challenge, |
69 | 00:03:23,760 | 00:03:25,400 | and just beat them. | and just beat them. |
70 | 00:03:29,120 | 00:03:30,720 | Today I'm cooking lamb seekh kebab. | Today I'm cooking lamb seekh kebab. |
71 | 00:03:30,920 | 00:03:34,080 | I would like to include, uh, a mint yoghurt sauce | I would like to include, uh, a mint yoghurt sauce |
72 | 00:03:34,280 | 00:03:36,680 | to balance out the spiciness of the meat. | to balance out the spiciness of the meat. |
73 | 00:03:36,880 | 00:03:39,440 | And this is a fantastic sharing dish, | And this is a fantastic sharing dish, |
74 | 00:03:39,640 | 00:03:42,040 | because you can make it in bulk | because you can make it in bulk |
75 | 00:03:42,240 | 00:03:44,400 | and then plate it up on a massive platter - | and then plate it up on a massive platter - |
76 | 00:03:44,600 | 00:03:46,720 | that's the way Indian food is supposed to be eaten. | that's the way Indian food is supposed to be eaten. |
77 | 00:03:46,920 | 00:03:49,800 | With Indian cooking, there's no rules and regulations. | With Indian cooking, there's no rules and regulations. |
78 | 00:03:50,000 | 00:03:51,720 | It really is a creative way of cooking. | It really is a creative way of cooking. |
79 | 00:03:51,920 | 00:03:54,360 | I love coming over to Smita's place. Always good food. | I love coming over to Smita's place. Always good food. |
80 | 00:03:55,440 | 00:03:57,320 | To a yummy lunch? Yum. WOMAN: Cheers! | To a yummy lunch? Yum. WOMAN: Cheers! |
81 | 00:03:57,520 | 00:03:59,120 | Dink! Dink. | Dink! Dink. |
82 | 00:04:00,320 | 00:04:04,480 | The first thing I want to do is to prepare the lamb mince | The first thing I want to do is to prepare the lamb mince |
83 | 00:04:04,680 | 00:04:07,960 | and add the spices, so they have time to infuse. | and add the spices, so they have time to infuse. |
84 | 00:04:08,160 | 00:04:10,760 | The way I like to approach the flavours | The way I like to approach the flavours |
85 | 00:04:10,960 | 00:04:14,080 | is to layer the same ingredient in different forms. | is to layer the same ingredient in different forms. |
86 | 00:04:16,520 | 00:04:18,960 | Ground coriander and fresh coriander. | Ground coriander and fresh coriander. |
87 | 00:04:20,560 | 00:04:24,840 | I'd use mint in the kebabs and then I'd use mint in the salad. | I'd use mint in the kebabs and then I'd use mint in the salad. |
88 | 00:04:25,040 | 00:04:27,000 | MELISSA LEONG: Smita. | MELISSA LEONG: Smita. |
89 | 00:04:27,200 | 00:04:29,600 | Hi, Melissa. How are you? Good, thank you. | Hi, Melissa. How are you? Good, thank you. |
90 | 00:04:29,800 | 00:04:31,400 | Now, I have a question for you. | Now, I have a question for you. |
91 | 00:04:31,600 | 00:04:34,000 | Seekh kebabs are usually cooked over open coals | Seekh kebabs are usually cooked over open coals |
92 | 00:04:34,200 | 00:04:37,520 | that give this dish a beautiful smokiness - | that give this dish a beautiful smokiness - |
93 | 00:04:37,720 | 00:04:41,080 | what are you going to do to kind of amp up the flavour in your dish? | what are you going to do to kind of amp up the flavour in your dish? |
94 | 00:04:41,320 | 00:04:43,480 | Just put a little bit of smoked paprika in there. Ah! | Just put a little bit of smoked paprika in there. Ah! |
95 | 00:04:43,720 | 00:04:45,520 | Hopefully, it will work and you'll enjoy it! Yeah! | Hopefully, it will work and you'll enjoy it! Yeah! |
96 | 00:04:45,720 | 00:04:48,000 | Wonderful. All the best! Thank you. | Wonderful. All the best! Thank you. |
97 | 00:04:51,640 | 00:04:54,640 | So, my dish today is a lamb shish kebab | So, my dish today is a lamb shish kebab |
98 | 00:04:54,840 | 00:04:58,920 | with eggplant chutney and red onion, uh, relish. | with eggplant chutney and red onion, uh, relish. |
99 | 00:05:00,360 | 00:05:04,200 | There is so much to Indian cooking than meets the eye. | There is so much to Indian cooking than meets the eye. |
100 | 00:05:04,400 | 00:05:09,360 | All the spices, the aroma, the flavours, I absolutely adore it. | All the spices, the aroma, the flavours, I absolutely adore it. |
101 | 00:05:09,560 | 00:05:11,280 | During growing up, my mother, | During growing up, my mother, |
102 | 00:05:11,480 | 00:05:13,480 | every time she would plate up a dish, | every time she would plate up a dish, |
103 | 00:05:13,680 | 00:05:17,520 | she would add raw garlic, raw ginger on the table as a condiment. | she would add raw garlic, raw ginger on the table as a condiment. |
104 | 00:05:17,720 | 00:05:20,800 | I will incorporate all of that with my smoky eggplant | I will incorporate all of that with my smoky eggplant |
105 | 00:05:21,000 | 00:05:22,680 | to make it into like a chutney. | to make it into like a chutney. |
106 | 00:05:24,480 | 00:05:26,240 | DAN HONG: Sarj. Hi, Dan. | DAN HONG: Sarj. Hi, Dan. |
107 | 00:05:26,440 | 00:05:27,960 | What's this eggplant doing on the flame?! | What's this eggplant doing on the flame?! |
108 | 00:05:28,160 | 00:05:30,560 | (LAUGHS) It's my mother's recipe. | (LAUGHS) It's my mother's recipe. |
109 | 00:05:30,760 | 00:05:33,320 | She used to actually charcoal it on a charcoal fire. | She used to actually charcoal it on a charcoal fire. |
110 | 00:05:33,520 | 00:05:38,000 | That's very smart, because... getting that smoky flavour from the eggplant! | That's very smart, because... getting that smoky flavour from the eggplant! |
111 | 00:05:38,240 | 00:05:41,920 | You know what? It's almost like a baba ganoush style thing... Yes. Yes, yes, yes. Absolutely. | You know what? It's almost like a baba ganoush style thing... Yes. Yes, yes, yes. Absolutely. |
112 | 00:05:42,160 | 00:05:45,440 | Because, you know, the seekh kebab is almost like a... And it goes well with the lamb. | Because, you know, the seekh kebab is almost like a... And it goes well with the lamb. |
113 | 00:05:45,640 | 00:05:47,200 | It's like a shish kebab, right? Yeah. Yeah. | It's like a shish kebab, right? Yeah. Yeah. |
114 | 00:05:47,400 | 00:05:48,800 | I've gotta get cooking. (LAUGHS) OK, OK. | I've gotta get cooking. (LAUGHS) OK, OK. |
115 | 00:05:49,000 | 00:05:50,280 | Well, I'll let you go. Thank you. | Well, I'll let you go. Thank you. |
116 | 00:05:50,520 | 00:05:52,480 | I'm actually jealous I'm not the one tasting. Oh, no! | I'm actually jealous I'm not the one tasting. Oh, no! |
117 | 00:05:52,680 | 00:05:54,360 | So, good luck, OK? Thank you. | So, good luck, OK? Thank you. |
118 | 00:05:59,760 | 00:06:04,040 | I completely forgot about my mango. (LAUGHS) | I completely forgot about my mango. (LAUGHS) |
119 | 00:06:04,240 | 00:06:06,600 | Tonight, I'm going to do a goat seekh kebab | Tonight, I'm going to do a goat seekh kebab |
120 | 00:06:06,800 | 00:06:09,320 | with a lassi and salad. | with a lassi and salad. |
121 | 00:06:09,520 | 00:06:11,520 | I just love cooking. I enjoy it. | I just love cooking. I enjoy it. |
122 | 00:06:11,720 | 00:06:13,920 | I love the whole process of creating. | I love the whole process of creating. |
123 | 00:06:14,120 | 00:06:18,160 | With food, you're nourishing someone, and I love to eat as well. (LAUGHS) | With food, you're nourishing someone, and I love to eat as well. (LAUGHS) |
124 | 00:06:19,440 | 00:06:21,080 | Every culture, food is very important. | Every culture, food is very important. |
125 | 00:06:21,280 | 00:06:24,840 | In India, we also consider it to be divine. | In India, we also consider it to be divine. |
126 | 00:06:26,440 | 00:06:27,920 | So, first I marinated my meat | So, first I marinated my meat |
127 | 00:06:28,120 | 00:06:30,280 | because that needs to sit for a little while. | because that needs to sit for a little while. |
128 | 00:06:31,480 | 00:06:35,800 | Originally, in Lucknow, which is where seekh kebabs come from, | Originally, in Lucknow, which is where seekh kebabs come from, |
129 | 00:06:36,000 | 00:06:37,520 | uh, they used beef, | uh, they used beef, |
130 | 00:06:37,720 | 00:06:41,120 | but dominantly being Hindus, they wouldn't eat beef meat | but dominantly being Hindus, they wouldn't eat beef meat |
131 | 00:06:41,320 | 00:06:44,240 | so they used goat meat instead. | so they used goat meat instead. |
132 | 00:06:45,720 | 00:06:47,120 | So, I've set aside the mince | So, I've set aside the mince |
133 | 00:06:47,320 | 00:06:50,720 | and then I got down to my tomato lassi. | and then I got down to my tomato lassi. |
134 | 00:06:51,880 | 00:06:53,360 | MELISSA LEONG: Anushree! | MELISSA LEONG: Anushree! |
135 | 00:06:53,560 | 00:06:56,320 | I'm so excited about the, um... the lassi. | I'm so excited about the, um... the lassi. |
136 | 00:06:56,560 | 00:07:00,360 | Now, we... Australians are very familiar with a mango lassi, or, you know... | Now, we... Australians are very familiar with a mango lassi, or, you know... |
137 | 00:07:00,560 | 00:07:02,560 | But tomato - that is pure genius. | But tomato - that is pure genius. |
138 | 00:07:02,760 | 00:07:04,040 | Where I come from, Nagpur, | Where I come from, Nagpur, |
139 | 00:07:04,240 | 00:07:06,280 | we have, uh, temperatures going up to 47, 48 degrees. | we have, uh, temperatures going up to 47, 48 degrees. |
140 | 00:07:06,480 | 00:07:07,760 | Wow! | Wow! |
141 | 00:07:07,960 | 00:07:09,640 | So, when you have that kind of weather, | So, when you have that kind of weather, |
142 | 00:07:09,840 | 00:07:11,160 | you need things to counter that. | you need things to counter that. |
143 | 00:07:11,400 | 00:07:14,680 | So, you've just got just over half an hour, so best of luck. OK. Thank you. | So, you've just got just over half an hour, so best of luck. OK. Thank you. |
144 | 00:07:16,520 | 00:07:20,160 | To make the lassi, you take tomatoes, chilli... | To make the lassi, you take tomatoes, chilli... |
145 | 00:07:21,480 | 00:07:24,360 | ..a bit of black salt, a pinch of sugar | ..a bit of black salt, a pinch of sugar |
146 | 00:07:24,560 | 00:07:28,880 | and about three tablespoons of, uh, yoghurt. | and about three tablespoons of, uh, yoghurt. |
147 | 00:07:29,080 | 00:07:34,480 | I hope the tomato shines, and it should be, uh, smooth and refreshing. | I hope the tomato shines, and it should be, uh, smooth and refreshing. |
148 | 00:07:36,400 | 00:07:40,280 | MAEVE O'MEARA: With restaurant Atta down 1-0 against the home cooks, | MAEVE O'MEARA: With restaurant Atta down 1-0 against the home cooks, |
149 | 00:07:40,480 | 00:07:43,440 | the pressure is on station chef Sharry tonight | the pressure is on station chef Sharry tonight |
150 | 00:07:43,640 | 00:07:45,760 | to deliver a winning dish. | to deliver a winning dish. |
151 | 00:07:45,960 | 00:07:47,520 | Where is my tea towel? | Where is my tea towel? |
152 | 00:07:48,760 | 00:07:50,640 | Tonight I'm making lamb seekh kebabs, | Tonight I'm making lamb seekh kebabs, |
153 | 00:07:50,840 | 00:07:52,640 | uh, with a beetroot and mint chutney. | uh, with a beetroot and mint chutney. |
154 | 00:07:52,840 | 00:07:56,120 | Lamb kebabs - uh, well, the marination's very, very crucial. | Lamb kebabs - uh, well, the marination's very, very crucial. |
155 | 00:07:56,320 | 00:07:59,200 | I chop onions, green chillies, uh, ginger and garlic, | I chop onions, green chillies, uh, ginger and garlic, |
156 | 00:07:59,400 | 00:08:01,080 | and a bit of coriander as well, | and a bit of coriander as well, |
157 | 00:08:01,280 | 00:08:02,600 | uh, into the blender, | uh, into the blender, |
158 | 00:08:02,800 | 00:08:04,520 | blitz it up into a nice, smooth consistency. | blitz it up into a nice, smooth consistency. |
159 | 00:08:05,840 | 00:08:07,440 | Little bit more? HARRY: Yeah. | Little bit more? HARRY: Yeah. |
160 | 00:08:07,640 | 00:08:10,440 | And the spices as well. Yep. Garam masala... | And the spices as well. Yep. Garam masala... |
161 | 00:08:10,640 | 00:08:12,160 | And then mix it together, yeah. | And then mix it together, yeah. |
162 | 00:08:17,200 | 00:08:18,640 | I rest the lamb. | I rest the lamb. |
163 | 00:08:18,840 | 00:08:21,360 | Then, uh, meanwhile, you start with the beetroot chutney. | Then, uh, meanwhile, you start with the beetroot chutney. |
164 | 00:08:23,840 | 00:08:26,720 | Lamb kebabs has got the spiciness, it's got the saltiness. | Lamb kebabs has got the spiciness, it's got the saltiness. |
165 | 00:08:26,920 | 00:08:30,000 | To cut the saltiness, we thought of introducing beetroot chutney, | To cut the saltiness, we thought of introducing beetroot chutney, |
166 | 00:08:30,200 | 00:08:31,640 | which is a bit on the sweeter side. | which is a bit on the sweeter side. |
167 | 00:08:33,000 | 00:08:36,320 | Head Chef Harry, how do you feel looking at your little brother? | Head Chef Harry, how do you feel looking at your little brother? |
168 | 00:08:36,520 | 00:08:39,400 | Oh, he's making me proud. I think he'll do good. | Oh, he's making me proud. I think he'll do good. |
169 | 00:08:39,600 | 00:08:43,720 | What makes the seekh kebab at restaurant Atta so special? | What makes the seekh kebab at restaurant Atta so special? |
170 | 00:08:43,920 | 00:08:46,280 | Um, I think the way the seekh kebab is made. | Um, I think the way the seekh kebab is made. |
171 | 00:08:46,480 | 00:08:48,840 | Is this, like, a family recipe? | Is this, like, a family recipe? |
172 | 00:08:49,040 | 00:08:52,480 | Uh, it's, uh... it's a recipe we've known for a while. | Uh, it's, uh... it's a recipe we've known for a while. |
173 | 00:08:52,680 | 00:08:55,720 | Well, goodbye, Chef Harry, and hello, Chef Sharry. | Well, goodbye, Chef Harry, and hello, Chef Sharry. |
174 | 00:08:55,920 | 00:08:57,200 | Hello! | Hello! |
175 | 00:08:57,400 | 00:08:58,680 | What's this? | What's this? |
176 | 00:08:58,880 | 00:09:00,160 | Um, that's beetroot, | Um, that's beetroot, |
177 | 00:09:00,360 | 00:09:02,360 | which I've just blitzed with a little salt and honey... | which I've just blitzed with a little salt and honey... |
178 | 00:09:02,560 | 00:09:03,840 | Interesting. | Interesting. |
179 | 00:09:04,040 | 00:09:05,880 | ..and I'm going to make a beetroot chutney out of it. | ..and I'm going to make a beetroot chutney out of it. |
180 | 00:09:06,080 | 00:09:09,040 | I've never actually seen beetroot in Indian cooking before. | I've never actually seen beetroot in Indian cooking before. |
181 | 00:09:09,240 | 00:09:13,000 | May... Forgive my ignorance, but is this, uh, very traditional, or...? | May... Forgive my ignorance, but is this, uh, very traditional, or...? |
182 | 00:09:13,200 | 00:09:15,200 | Um, we're trying to bring a bit of a modern twist, | Um, we're trying to bring a bit of a modern twist, |
183 | 00:09:15,400 | 00:09:18,600 | um, trying to complement the authentic flavours. | um, trying to complement the authentic flavours. |
184 | 00:09:18,800 | 00:09:21,080 | It smells amazing, and I can't wait to see | It smells amazing, and I can't wait to see |
185 | 00:09:21,280 | 00:09:24,440 | what, uh, restaurant Atta's version of seekh kebab looks like. | what, uh, restaurant Atta's version of seekh kebab looks like. |
186 | 00:09:24,640 | 00:09:26,480 | Well, good luck, Chef. Pleasure. Thank you. | Well, good luck, Chef. Pleasure. Thank you. |
187 | 00:09:31,400 | 00:09:32,680 | (SARJ LAUGHS) | (SARJ LAUGHS) |
188 | 00:09:32,880 | 00:09:35,480 | All those chillies that I've been cutting, and onions, | All those chillies that I've been cutting, and onions, |
189 | 00:09:35,680 | 00:09:37,040 | they've all gone in my eye! | they've all gone in my eye! |
190 | 00:09:37,240 | 00:09:39,560 | (LAUGHS) Oh, boy. | (LAUGHS) Oh, boy. |
191 | 00:09:42,120 | 00:09:43,960 | So, we know what Mark's looking for. Yep. | So, we know what Mark's looking for. Yep. |
192 | 00:09:44,160 | 00:09:48,640 | He's looking for that spice, how the meat's cooked, and... | He's looking for that spice, how the meat's cooked, and... |
193 | 00:09:48,840 | 00:09:50,120 | The accompaniments! Ah, yes! | The accompaniments! Ah, yes! |
194 | 00:09:50,320 | 00:09:51,840 | They're super important! Of course. | They're super important! Of course. |
195 | 00:09:52,960 | 00:09:56,240 | What I really love is that Anushree has chosen a meat | What I really love is that Anushree has chosen a meat |
196 | 00:09:56,440 | 00:09:58,560 | that no-one else has this evening, which is goat. | that no-one else has this evening, which is goat. |
197 | 00:09:58,760 | 00:10:00,040 | Ooh! You love goat. | Ooh! You love goat. |
198 | 00:10:00,240 | 00:10:01,680 | I love goat! | I love goat! |
199 | 00:10:03,040 | 00:10:05,800 | So, I really like the way Smita is attacking her dish. | So, I really like the way Smita is attacking her dish. |
200 | 00:10:06,000 | 00:10:08,680 | She's chosen lamb as her meat of choice, | She's chosen lamb as her meat of choice, |
201 | 00:10:08,880 | 00:10:10,960 | and again, it's so logical, right? | and again, it's so logical, right? |
202 | 00:10:11,160 | 00:10:14,240 | Lamb barbecue - we love it. We know Mark will love it. | Lamb barbecue - we love it. We know Mark will love it. |
203 | 00:10:17,000 | 00:10:19,400 | Glad I'm not judging again. No, me too. (LAUGHS) | Glad I'm not judging again. No, me too. (LAUGHS) |
204 | 00:10:19,640 | 00:10:22,520 | It's like, "This one's amazing. And this one's amazing." Yeah. Yeah. | It's like, "This one's amazing. And this one's amazing." Yeah. Yeah. |
205 | 00:10:22,720 | 00:10:24,680 | "And this one is also amazing." | "And this one is also amazing." |
206 | 00:10:36,160 | 00:10:38,280 | MAEVE O'MEARA: Restaurant Atta's station chef, Sharry, | MAEVE O'MEARA: Restaurant Atta's station chef, Sharry, |
207 | 00:10:38,480 | 00:10:40,960 | is up against our three home cooks, | is up against our three home cooks, |
208 | 00:10:41,160 | 00:10:43,400 | who are all preparing their own take | who are all preparing their own take |
209 | 00:10:43,600 | 00:10:47,000 | on the classic Indian dish seekh kebabs. | on the classic Indian dish seekh kebabs. |
210 | 00:10:48,040 | 00:10:49,760 | Tonight's blind judge, Mark, | Tonight's blind judge, Mark, |
211 | 00:10:49,960 | 00:10:53,560 | will taste each dish without knowing who cooked what. | will taste each dish without knowing who cooked what. |
212 | 00:10:54,600 | 00:10:56,720 | Well, who doesn't like a bit of meat on a stick? | Well, who doesn't like a bit of meat on a stick? |
213 | 00:10:56,920 | 00:11:00,680 | It comes in all forms - could be fish, it could be lamb. | It comes in all forms - could be fish, it could be lamb. |
214 | 00:11:00,880 | 00:11:02,720 | But it's got to have that spice element through it, | But it's got to have that spice element through it, |
215 | 00:11:02,960 | 00:11:06,200 | it can't be too hot, all of those flavours have got to marry well together, | it can't be too hot, all of those flavours have got to marry well together, |
216 | 00:11:06,400 | 00:11:10,040 | and a nice accompaniment that's going to make it sing. | and a nice accompaniment that's going to make it sing. |
217 | 00:11:12,600 | 00:11:15,240 | I am so happy now, because my eggplants are ready | I am so happy now, because my eggplants are ready |
218 | 00:11:15,440 | 00:11:16,960 | and they're smelling beautiful. | and they're smelling beautiful. |
219 | 00:11:17,160 | 00:11:21,600 | Now, the next step is, gloves on - I'm going to work with the meat. | Now, the next step is, gloves on - I'm going to work with the meat. |
220 | 00:11:21,800 | 00:11:24,960 | I'm going to add in spices, I'm going to add in, uh, salt. | I'm going to add in spices, I'm going to add in, uh, salt. |
221 | 00:11:25,160 | 00:11:27,320 | I really hope that there's enough chillies in here, | I really hope that there's enough chillies in here, |
222 | 00:11:27,520 | 00:11:30,080 | because Mark did say that he likes spicy food. | because Mark did say that he likes spicy food. |
223 | 00:11:30,280 | 00:11:32,640 | Uh, so, I'm going to roll my kebab balls | Uh, so, I'm going to roll my kebab balls |
224 | 00:11:32,840 | 00:11:36,120 | in a falafel shape, rather than a long seekh kebab. | in a falafel shape, rather than a long seekh kebab. |
225 | 00:11:36,320 | 00:11:38,360 | If I can put many of them on a plate, | If I can put many of them on a plate, |
226 | 00:11:38,560 | 00:11:40,960 | you know, so many people will be able to share. | you know, so many people will be able to share. |
227 | 00:11:42,400 | 00:11:48,480 | I think cooking is my happiness, and, uh, more so cooking for others. | I think cooking is my happiness, and, uh, more so cooking for others. |
228 | 00:11:48,680 | 00:11:50,080 | Guys, it's halfway now, | Guys, it's halfway now, |
229 | 00:11:50,280 | 00:11:53,080 | and so far it's looking pretty special, so keep it up. | and so far it's looking pretty special, so keep it up. |
230 | 00:11:53,280 | 00:11:54,800 | Where did I put the tongs? | Where did I put the tongs? |
231 | 00:11:56,400 | 00:11:59,320 | Where'd I put the tongs? Tongs, tongs, tongs! (LAUGHS) | Where'd I put the tongs? Tongs, tongs, tongs! (LAUGHS) |
232 | 00:12:02,560 | 00:12:05,280 | The traditional way to make the seekh, uh... seekh kebabs | The traditional way to make the seekh, uh... seekh kebabs |
233 | 00:12:05,480 | 00:12:08,680 | is in a tandoor, and, uh, we don't have tandoors at home. | is in a tandoor, and, uh, we don't have tandoors at home. |
234 | 00:12:08,880 | 00:12:11,920 | And so my aunt had this amazing idea - | And so my aunt had this amazing idea - |
235 | 00:12:12,120 | 00:12:14,960 | so, she pressure-cooks the seekh, uh... seekh kebabs. | so, she pressure-cooks the seekh, uh... seekh kebabs. |
236 | 00:12:17,320 | 00:12:20,000 | So, it, uh... the steam helps it cook faster. | So, it, uh... the steam helps it cook faster. |
237 | 00:12:20,200 | 00:12:21,920 | It, uh, keeps the juices in. | It, uh, keeps the juices in. |
238 | 00:12:25,720 | 00:12:29,720 | To give it a charcoal flavour, I'm going to try and smoke them. | To give it a charcoal flavour, I'm going to try and smoke them. |
239 | 00:12:29,920 | 00:12:31,720 | Once you have a red-hot charcoal, | Once you have a red-hot charcoal, |
240 | 00:12:31,920 | 00:12:34,800 | uh, you put your kebabs into a dish | uh, you put your kebabs into a dish |
241 | 00:12:35,000 | 00:12:37,320 | and you just put a dollop of ghee over it. | and you just put a dollop of ghee over it. |
242 | 00:12:37,520 | 00:12:39,560 | Where's the ghee? Ghee, ghee, ghee. | Where's the ghee? Ghee, ghee, ghee. |
243 | 00:12:39,760 | 00:12:44,680 | That gives you a good smoke, which gives the meat a good smoky flavour. | That gives you a good smoke, which gives the meat a good smoky flavour. |
244 | 00:12:50,200 | 00:12:51,960 | Smelling amazing! | Smelling amazing! |
245 | 00:12:53,640 | 00:12:56,000 | Once all the ingredients in the kebabs are mixed together | Once all the ingredients in the kebabs are mixed together |
246 | 00:12:56,200 | 00:12:58,360 | and rested in the fridge for a little while, | and rested in the fridge for a little while, |
247 | 00:12:58,560 | 00:13:03,240 | I fry them in ghee to just give it some nutty flavour. | I fry them in ghee to just give it some nutty flavour. |
248 | 00:13:03,440 | 00:13:07,080 | I'd like them to be medium to well done. | I'd like them to be medium to well done. |
249 | 00:13:07,280 | 00:13:09,600 | So, I wouldn't mind if there was a little bit of pink in there, | So, I wouldn't mind if there was a little bit of pink in there, |
250 | 00:13:09,800 | 00:13:11,520 | or only just done. | or only just done. |
251 | 00:13:11,720 | 00:13:13,920 | With the sauce that accompanies the lamb kebabs, | With the sauce that accompanies the lamb kebabs, |
252 | 00:13:14,120 | 00:13:15,960 | I'm hoping that it will be tangy | I'm hoping that it will be tangy |
253 | 00:13:16,160 | 00:13:18,560 | but at the same time is cooling as well. | but at the same time is cooling as well. |
254 | 00:13:18,760 | 00:13:20,360 | I'm making that quite spicy, | I'm making that quite spicy, |
255 | 00:13:20,560 | 00:13:23,640 | because if the shish kebabs aren't spicy enough... | because if the shish kebabs aren't spicy enough... |
256 | 00:13:24,680 | 00:13:26,200 | ..at least the mint sauce will be. | ..at least the mint sauce will be. |
257 | 00:13:26,400 | 00:13:27,680 | (MELISSA LAUGHS) (LAUGHS) | (MELISSA LAUGHS) (LAUGHS) |
258 | 00:13:27,880 | 00:13:29,920 | This is what you have here? The sauce I'm going to do, yes. | This is what you have here? The sauce I'm going to do, yes. |
259 | 00:13:30,160 | 00:13:33,680 | Oh, gorgeous. And so we have some yoghurt and mint and some green chillies? | Oh, gorgeous. And so we have some yoghurt and mint and some green chillies? |
260 | 00:13:33,920 | 00:13:36,760 | And chilli, and, um, coriander in there as well. Oh, that looks gorgeous. | And chilli, and, um, coriander in there as well. Oh, that looks gorgeous. |
261 | 00:13:36,960 | 00:13:38,760 | It's such a, um... such a happy marriage | It's such a, um... such a happy marriage |
262 | 00:13:38,960 | 00:13:42,120 | of savoury and fresh and creamy as well. | of savoury and fresh and creamy as well. |
263 | 00:13:42,320 | 00:13:44,160 | I think that'll go really well with the kebabs. | I think that'll go really well with the kebabs. |
264 | 00:13:44,360 | 00:13:45,880 | Thank you. | Thank you. |
265 | 00:13:46,080 | 00:13:48,680 | I think the home cooks are catching up as well. | I think the home cooks are catching up as well. |
266 | 00:13:48,880 | 00:13:50,320 | And they're doing good. | And they're doing good. |
267 | 00:14:02,960 | 00:14:04,560 | Once the lamb is on, um, skewers, | Once the lamb is on, um, skewers, |
268 | 00:14:04,760 | 00:14:06,760 | turn the fire on, get it on the fire, | turn the fire on, get it on the fire, |
269 | 00:14:06,960 | 00:14:08,520 | get it on direct heat. | get it on direct heat. |
270 | 00:14:08,720 | 00:14:10,920 | They were just not holding the meat. | They were just not holding the meat. |
271 | 00:14:11,120 | 00:14:12,880 | They just kept falling off the skewers. | They just kept falling off the skewers. |
272 | 00:14:13,080 | 00:14:15,320 | Uh, maybe because the skewers were new. | Uh, maybe because the skewers were new. |
273 | 00:14:21,640 | 00:14:23,440 | Chef. Yes? | Chef. Yes? |
274 | 00:14:23,640 | 00:14:25,360 | A little bit of trouble on the first one? | A little bit of trouble on the first one? |
275 | 00:14:25,560 | 00:14:27,840 | Yes, yes, definitely, yeah. Bit of a trouble. | Yes, yes, definitely, yeah. Bit of a trouble. |
276 | 00:14:28,040 | 00:14:29,520 | But I've got a mix. | But I've got a mix. |
277 | 00:14:29,720 | 00:14:31,280 | SHARRY: I always had a backup plan. | SHARRY: I always had a backup plan. |
278 | 00:14:31,480 | 00:14:35,680 | I portioned the lamb mince into five, uh... five portions | I portioned the lamb mince into five, uh... five portions |
279 | 00:14:35,880 | 00:14:37,880 | and, uh, if the first one wasn't working, | and, uh, if the first one wasn't working, |
280 | 00:14:38,080 | 00:14:39,520 | I'd try with the second one. | I'd try with the second one. |
281 | 00:14:48,440 | 00:14:49,800 | Guys, there's five minutes left. | Guys, there's five minutes left. |
282 | 00:14:50,000 | 00:14:52,320 | You should really be thinking about plating. | You should really be thinking about plating. |
283 | 00:14:55,760 | 00:14:59,120 | For the plating up, I... I'm going to use a black plate | For the plating up, I... I'm going to use a black plate |
284 | 00:14:59,320 | 00:15:01,440 | because there's a lot of colour in the dish that I'm doing | because there's a lot of colour in the dish that I'm doing |
285 | 00:15:01,640 | 00:15:04,200 | and I just really want it to pop out. | and I just really want it to pop out. |
286 | 00:15:04,400 | 00:15:06,400 | I'm actually quite concerned about restaurant Atta, | I'm actually quite concerned about restaurant Atta, |
287 | 00:15:06,600 | 00:15:08,840 | because they've left everything to the last minute. | because they've left everything to the last minute. |
288 | 00:15:12,440 | 00:15:16,200 | You know, the meat, they even sort of put in the oven a bit late. | You know, the meat, they even sort of put in the oven a bit late. |
289 | 00:15:21,240 | 00:15:24,400 | I'm happy with the smoky flavour, yep. | I'm happy with the smoky flavour, yep. |
290 | 00:15:26,040 | 00:15:27,560 | Chef Sharry! Yes? | Chef Sharry! Yes? |
291 | 00:15:27,760 | 00:15:29,200 | You can do it! | You can do it! |
292 | 00:15:32,440 | 00:15:34,360 | Finally managed in time. | Finally managed in time. |
293 | 00:15:36,320 | 00:15:38,440 | MELISSA LEONG: Yay! Well done, Anushree! Well done! | MELISSA LEONG: Yay! Well done, Anushree! Well done! |
294 | 00:15:43,160 | 00:15:44,440 | You should really think about | You should really think about |
295 | 00:15:44,640 | 00:15:47,240 | putting your finishing touches on the dishes right now. | putting your finishing touches on the dishes right now. |
296 | 00:15:47,440 | 00:15:50,920 | Go, Sarj! Oh, delightful! Nice, Sarj. Looks amazing. | Go, Sarj! Oh, delightful! Nice, Sarj. Looks amazing. |
297 | 00:15:55,000 | 00:15:58,800 | Go, Smita. That looks gorgeous. Ooh! That looks really good, Smita. | Go, Smita. That looks gorgeous. Ooh! That looks really good, Smita. |
298 | 00:16:02,920 | 00:16:04,920 | Alright, Sharry, plate it up. Smells beautiful. | Alright, Sharry, plate it up. Smells beautiful. |
299 | 00:16:05,120 | 00:16:07,160 | ATAR: Keep it medium-rare. Yep, that's it. | ATAR: Keep it medium-rare. Yep, that's it. |
300 | 00:16:07,360 | 00:16:08,840 | Keep going! Keep cracking! Yay! | Keep going! Keep cracking! Yay! |
301 | 00:16:09,040 | 00:16:10,320 | OK, one more. | OK, one more. |
302 | 00:16:10,520 | 00:16:11,800 | Go, go, go! Yay! | Go, go, go! Yay! |
303 | 00:16:12,000 | 00:16:13,840 | One more, one more, one more. Alright. | One more, one more, one more. Alright. |
304 | 00:16:14,040 | 00:16:16,880 | When I heard that, uh, Chef Sharry was running behind time, | When I heard that, uh, Chef Sharry was running behind time, |
305 | 00:16:17,080 | 00:16:18,440 | we had to cheer him on. | we had to cheer him on. |
306 | 00:16:18,640 | 00:16:19,800 | Nearly done! | Nearly done! |
307 | 00:16:20,000 | 00:16:21,720 | Alright, solid, solid. | Alright, solid, solid. |
308 | 00:16:21,920 | 00:16:23,200 | Come on, Chef! | Come on, Chef! |
309 | 00:16:23,400 | 00:16:26,480 | (COOKS CHEER AND APPLAUD) Yes! Come on! | (COOKS CHEER AND APPLAUD) Yes! Come on! |
310 | 00:16:26,680 | 00:16:31,040 | (ALL CHEER AND APPLAUD) | (ALL CHEER AND APPLAUD) |
311 | 00:16:32,600 | 00:16:34,040 | DAN HONG: Awesome! | DAN HONG: Awesome! |
312 | 00:16:38,040 | 00:16:39,480 | Well done, Sharry. | Well done, Sharry. |
313 | 00:16:39,680 | 00:16:41,680 | Whoo! Yay! (LAUGHS) | Whoo! Yay! (LAUGHS) |
314 | 00:16:41,880 | 00:16:43,160 | Yay! | Yay! |
315 | 00:16:53,760 | 00:16:57,880 | MAEVE O'MEARA: All of our home cooks have served up their best seekh kebabs. | MAEVE O'MEARA: All of our home cooks have served up their best seekh kebabs. |
316 | 00:16:58,080 | 00:17:00,880 | Now it's time for our blind tasting judge, Mark, | Now it's time for our blind tasting judge, Mark, |
317 | 00:17:01,080 | 00:17:03,520 | to sample all the dishes. | to sample all the dishes. |
318 | 00:17:03,720 | 00:17:05,000 | MARK OLIVE: Love a good kebab. | MARK OLIVE: Love a good kebab. |
319 | 00:17:05,200 | 00:17:06,520 | It's got to be nice and moist. | It's got to be nice and moist. |
320 | 00:17:06,720 | 00:17:09,240 | It's got to have lots of spice in it, especially a seekh kebab. | It's got to have lots of spice in it, especially a seekh kebab. |
321 | 00:17:09,440 | 00:17:12,080 | It's got to have a little bit of heat to it, | It's got to have a little bit of heat to it, |
322 | 00:17:12,280 | 00:17:14,640 | but something cooling to go with it, as well. | but something cooling to go with it, as well. |
323 | 00:17:21,360 | 00:17:23,120 | Wow. Smells nice out here. | Wow. Smells nice out here. |
324 | 00:17:23,320 | 00:17:24,840 | DAN HONG: Welcome back, Mark. | DAN HONG: Welcome back, Mark. |
325 | 00:17:25,040 | 00:17:27,480 | I hope you're hungry. Starving. | I hope you're hungry. Starving. |
326 | 00:17:27,680 | 00:17:30,480 | What an exciting spread. | What an exciting spread. |
327 | 00:17:30,680 | 00:17:32,960 | Really, really nice, visually. | Really, really nice, visually. |
328 | 00:17:36,120 | 00:17:38,280 | Let's make a start. Which plate are we tasting first? | Let's make a start. Which plate are we tasting first? |
329 | 00:17:38,520 | 00:17:41,240 | Or, which plate are YOU tasting first? It's about time. | Or, which plate are YOU tasting first? It's about time. |
330 | 00:17:41,440 | 00:17:42,760 | Let's head up here. | Let's head up here. |
331 | 00:17:42,960 | 00:17:44,720 | (MELISSA LAUGHS) Alright. | (MELISSA LAUGHS) Alright. |
332 | 00:17:46,280 | 00:17:49,680 | These are lamb seekh kebabs with onion relish. | These are lamb seekh kebabs with onion relish. |
333 | 00:17:49,880 | 00:17:51,240 | Nice, big, chunky kebabs. | Nice, big, chunky kebabs. |
334 | 00:17:51,440 | 00:17:53,720 | Nice colour on the outside. | Nice colour on the outside. |
335 | 00:17:53,920 | 00:17:56,680 | (SNIFFS) Nice aroma coming off that, as well. | (SNIFFS) Nice aroma coming off that, as well. |
336 | 00:18:02,880 | 00:18:03,920 | Mm. | Mm. |
337 | 00:18:04,960 | 00:18:06,240 | Looks so good. | Looks so good. |
338 | 00:18:06,440 | 00:18:07,960 | You look so happy. | You look so happy. |
339 | 00:18:08,160 | 00:18:11,360 | You're, like, in your carnivore happy place. (LAUGHS) | You're, like, in your carnivore happy place. (LAUGHS) |
340 | 00:18:11,560 | 00:18:14,400 | Look, it's a great balance, the spice. | Look, it's a great balance, the spice. |
341 | 00:18:14,600 | 00:18:17,560 | Look at the colours in that - really vibrant. | Look at the colours in that - really vibrant. |
342 | 00:18:17,760 | 00:18:19,720 | That's an eggplant chutney. | That's an eggplant chutney. |
343 | 00:18:21,400 | 00:18:24,280 | Not bad. Just could've had a little bit more of a kick. | Not bad. Just could've had a little bit more of a kick. |
344 | 00:18:24,480 | 00:18:26,640 | But, um, pleasant. Really pleasant. | But, um, pleasant. Really pleasant. |
345 | 00:18:28,280 | 00:18:29,680 | The name of this dish is | The name of this dish is |
346 | 00:18:29,880 | 00:18:34,840 | lamb seekh kebabs with beetroot and mint chutneys. | lamb seekh kebabs with beetroot and mint chutneys. |
347 | 00:18:35,040 | 00:18:37,320 | It looks really stylish. | It looks really stylish. |
348 | 00:18:37,520 | 00:18:40,040 | Great presentation. Can't wait to taste it. | Great presentation. Can't wait to taste it. |
349 | 00:18:47,320 | 00:18:48,760 | Great balance of flavour. | Great balance of flavour. |
350 | 00:18:48,960 | 00:18:50,880 | The meat's cooked well. | The meat's cooked well. |
351 | 00:18:51,080 | 00:18:52,360 | Ooh, that's nice. | Ooh, that's nice. |
352 | 00:18:52,560 | 00:18:54,120 | Not too over...? Not too over. | Not too over...? Not too over. |
353 | 00:18:54,320 | 00:18:56,320 | You look so happy. (LAUGHS) | You look so happy. (LAUGHS) |
354 | 00:18:57,600 | 00:18:59,440 | It's tasty. It's nice. | It's tasty. It's nice. |
355 | 00:19:01,240 | 00:19:03,800 | And you know what, I'd probably eat this all on its own. | And you know what, I'd probably eat this all on its own. |
356 | 00:19:05,600 | 00:19:09,400 | This is goat seekh kebab with lassi and salad. | This is goat seekh kebab with lassi and salad. |
357 | 00:19:09,600 | 00:19:12,480 | I love goat. One of my favourite meats. | I love goat. One of my favourite meats. |
358 | 00:19:16,400 | 00:19:18,760 | But what I'm seeing here - they're solid. | But what I'm seeing here - they're solid. |
359 | 00:19:20,000 | 00:19:21,760 | I'm struggling to get the fork in. | I'm struggling to get the fork in. |
360 | 00:19:27,520 | 00:19:29,400 | Look, overdone. | Look, overdone. |
361 | 00:19:30,440 | 00:19:32,640 | Wash it down with some lassi. | Wash it down with some lassi. |
362 | 00:19:32,840 | 00:19:34,520 | It's like a shot, isn't it? | It's like a shot, isn't it? |
363 | 00:19:38,720 | 00:19:41,720 | The lassi - great, inventive. | The lassi - great, inventive. |
364 | 00:19:41,960 | 00:19:45,000 | It's a pity about the goat - just hasn't got that little bit of moisture and give. | It's a pity about the goat - just hasn't got that little bit of moisture and give. |
365 | 00:19:45,200 | 00:19:47,800 | But for creativeness, impressive. | But for creativeness, impressive. |
366 | 00:19:49,840 | 00:19:51,520 | OK, let's move up here. | OK, let's move up here. |
367 | 00:19:52,960 | 00:19:57,320 | These are lamb seekh kebabs with salad and onions. | These are lamb seekh kebabs with salad and onions. |
368 | 00:19:57,520 | 00:19:59,520 | It's a gorgeous colour. | It's a gorgeous colour. |
369 | 00:19:59,720 | 00:20:01,080 | Yeah, beautiful. | Yeah, beautiful. |
370 | 00:20:01,280 | 00:20:03,840 | Simple - which is nice to see sometimes. | Simple - which is nice to see sometimes. |
371 | 00:20:04,040 | 00:20:05,840 | I'm a plain person, sometimes like that. | I'm a plain person, sometimes like that. |
372 | 00:20:06,040 | 00:20:09,800 | Oh, Mark Olive, you are anything other than plain! (LAUGHS) | Oh, Mark Olive, you are anything other than plain! (LAUGHS) |
373 | 00:20:14,320 | 00:20:17,200 | The balance of spice in there - interesting. | The balance of spice in there - interesting. |
374 | 00:20:17,400 | 00:20:19,840 | What about with the, um... the sauce? | What about with the, um... the sauce? |
375 | 00:20:22,400 | 00:20:23,320 | Ooh! | Ooh! |
376 | 00:20:23,520 | 00:20:25,600 | No, there's a lot of heat in that. Yep. | No, there's a lot of heat in that. Yep. |
377 | 00:20:25,800 | 00:20:27,880 | You don't just eat it on its own! (LAUGHS) | You don't just eat it on its own! (LAUGHS) |
378 | 00:20:28,920 | 00:20:32,320 | You know what? Overall, look, great, great job. | You know what? Overall, look, great, great job. |
379 | 00:20:32,560 | 00:20:36,840 | Alright, Mark, best plate on the pass - what are you thinking, mate? | Alright, Mark, best plate on the pass - what are you thinking, mate? |
380 | 00:20:37,040 | 00:20:39,240 | I think I know what my choice is. | I think I know what my choice is. |
381 | 00:20:46,920 | 00:20:50,560 | MAEVE O'MEARA: It's Indian week, and Station Chef Sharry | MAEVE O'MEARA: It's Indian week, and Station Chef Sharry |
382 | 00:20:50,760 | 00:20:55,840 | is up against our three home cooks in a seekh kebab battle. | is up against our three home cooks in a seekh kebab battle. |
383 | 00:20:56,040 | 00:21:00,040 | Blind judge Mark has tried all four dishes | Blind judge Mark has tried all four dishes |
384 | 00:21:00,240 | 00:21:02,280 | without knowing who cooked what, | without knowing who cooked what, |
385 | 00:21:02,480 | 00:21:05,240 | and now it's time for his decision. | and now it's time for his decision. |
386 | 00:21:13,400 | 00:21:15,440 | Another blockbuster cook-off. | Another blockbuster cook-off. |
387 | 00:21:16,480 | 00:21:19,600 | But who will have that Bollywood ending? | But who will have that Bollywood ending? |
388 | 00:21:19,800 | 00:21:23,040 | (LAUGHTER) | (LAUGHTER) |
389 | 00:21:23,240 | 00:21:27,000 | Station Chef Sharry, how was it cooking against | Station Chef Sharry, how was it cooking against |
390 | 00:21:27,200 | 00:21:29,520 | incredible home cooks of this calibre tonight? | incredible home cooks of this calibre tonight? |
391 | 00:21:29,720 | 00:21:31,160 | They've done a great job, | They've done a great job, |
392 | 00:21:31,360 | 00:21:33,440 | but I think I'm going to beat them this time. | but I think I'm going to beat them this time. |
393 | 00:21:33,640 | 00:21:38,160 | (COOKS LAUGH) Alright. Very confident. Love it. | (COOKS LAUGH) Alright. Very confident. Love it. |
394 | 00:21:39,280 | 00:21:42,600 | For myself, it was about the three elements. | For myself, it was about the three elements. |
395 | 00:21:43,640 | 00:21:45,600 | It was the kebab itself... | It was the kebab itself... |
396 | 00:21:47,840 | 00:21:49,880 | ..and the mixture of those spices... | ..and the mixture of those spices... |
397 | 00:21:50,920 | 00:21:52,200 | ..but not only that - | ..but not only that - |
398 | 00:21:52,400 | 00:21:55,360 | the accompaniments that sat on the plate as well. | the accompaniments that sat on the plate as well. |
399 | 00:21:58,160 | 00:22:00,880 | Look, I was spoilt for choice tonight, | Look, I was spoilt for choice tonight, |
400 | 00:22:01,080 | 00:22:03,680 | and the best plate on the pass is... | and the best plate on the pass is... |
401 | 00:22:07,840 | 00:22:09,840 | Look, I was spoilt for choice tonight... | Look, I was spoilt for choice tonight... |
402 | 00:22:11,280 | 00:22:14,040 | ..and the best plate on the pass is... | ..and the best plate on the pass is... |
403 | 00:22:17,120 | 00:22:22,680 | ..the lamb meat kebab with the mint and beetroot chutney. | ..the lamb meat kebab with the mint and beetroot chutney. |
404 | 00:22:22,880 | 00:22:25,080 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
405 | 00:22:26,560 | 00:22:29,760 | Yeah! (LAUGHS) | Yeah! (LAUGHS) |
406 | 00:22:31,440 | 00:22:33,360 | Well done, Sharry. How do you feel? | Well done, Sharry. How do you feel? |
407 | 00:22:33,560 | 00:22:34,840 | Right now, I'm so excited. | Right now, I'm so excited. |
408 | 00:22:35,040 | 00:22:36,840 | You've seen my excitement with my team. | You've seen my excitement with my team. |
409 | 00:22:37,040 | 00:22:39,880 | I think it was just going on. Yeah. | I think it was just going on. Yeah. |
410 | 00:22:40,080 | 00:22:41,600 | Alright, it's one for one. | Alright, it's one for one. |
411 | 00:22:41,800 | 00:22:43,960 | How are you feeling, Head Chef Harry? | How are you feeling, Head Chef Harry? |
412 | 00:22:44,160 | 00:22:46,000 | Oh, I can't be... can't be proud enough. | Oh, I can't be... can't be proud enough. |
413 | 00:22:46,200 | 00:22:48,040 | I mean, he's made not only the restaurant | I mean, he's made not only the restaurant |
414 | 00:22:48,240 | 00:22:50,120 | but also the family proud, I'm sure. | but also the family proud, I'm sure. |
415 | 00:22:50,320 | 00:22:51,880 | Very happy. | Very happy. |
416 | 00:22:53,880 | 00:22:57,120 | So, Mark, tonight, which plate on the pass | So, Mark, tonight, which plate on the pass |
417 | 00:22:57,320 | 00:22:59,280 | didn't quite set your world on fire? | didn't quite set your world on fire? |
418 | 00:23:01,000 | 00:23:04,280 | This was really hard, 'cause they were all great. | This was really hard, 'cause they were all great. |
419 | 00:23:05,360 | 00:23:07,880 | The dish that didn't live up to my expectations... | The dish that didn't live up to my expectations... |
420 | 00:23:09,920 | 00:23:12,880 | ..was the goat kebabs, lassi and salad. | ..was the goat kebabs, lassi and salad. |
421 | 00:23:13,080 | 00:23:14,760 | No worries. I'm so sorry. | No worries. I'm so sorry. |
422 | 00:23:14,960 | 00:23:20,640 | Look, so many positives about this plate, but it was just a bit dry. | Look, so many positives about this plate, but it was just a bit dry. |
423 | 00:23:20,840 | 00:23:23,560 | I think I'm just blessed to have this opportunity, | I think I'm just blessed to have this opportunity, |
424 | 00:23:23,760 | 00:23:26,160 | and it was great to meet all of you and cook for you. | and it was great to meet all of you and cook for you. |
425 | 00:23:26,360 | 00:23:28,000 | Maybe next time I'll cook better for you. | Maybe next time I'll cook better for you. |
426 | 00:23:28,200 | 00:23:29,640 | (LAUGHS) | (LAUGHS) |
427 | 00:23:29,840 | 00:23:31,480 | So sorry that you're heading home, Anushree, | So sorry that you're heading home, Anushree, |
428 | 00:23:31,680 | 00:23:33,400 | but final congratulations | but final congratulations |
429 | 00:23:33,600 | 00:23:36,280 | to Station Chef Sharry and restaurant Atta - | to Station Chef Sharry and restaurant Atta - |
430 | 00:23:36,480 | 00:23:37,760 | a win on the board. | a win on the board. |
431 | 00:23:37,960 | 00:23:39,760 | Now let's come up and try these kebabs! | Now let's come up and try these kebabs! |
432 | 00:23:39,960 | 00:23:41,600 | (CHEERING) | (CHEERING) |
433 | 00:23:42,680 | 00:23:44,360 | I've got to try yours. (LAUGHS) | I've got to try yours. (LAUGHS) |
434 | 00:23:44,560 | 00:23:46,480 | Thanks. Go for it. | Thanks. Go for it. |
435 | 00:23:48,320 | 00:23:49,280 | Yay! | Yay! |
436 | 00:23:50,320 | 00:23:51,600 | Mmm! Yum. | Mmm! Yum. |
437 | 00:23:51,800 | 00:23:53,440 | Such a diversity on the same dish. | Such a diversity on the same dish. |
438 | 00:23:53,640 | 00:23:55,080 | SHARRY: What a relief. | SHARRY: What a relief. |
439 | 00:23:56,120 | 00:23:58,040 | MAEVE O'MEARA: Next time on The Chefs' Line, | MAEVE O'MEARA: Next time on The Chefs' Line, |
440 | 00:23:58,240 | 00:24:02,600 | it's time for a sweet treat, with Indian spiced milk desserts. | it's time for a sweet treat, with Indian spiced milk desserts. |
441 | 00:24:02,800 | 00:24:03,880 | Yum. | Yum. |
442 | 00:24:04,080 | 00:24:08,480 | And our home cooks will be facing restaurant Atta's sous chef, Atar. | And our home cooks will be facing restaurant Atta's sous chef, Atar. |
443 | 00:24:08,680 | 00:24:10,560 | HARRY: I would serve that in my restaurant. | HARRY: I would serve that in my restaurant. |