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1 | 00:00:01,040 | 00:00:03,360 | MAEVE O'MEARA: It's French Week on The Chefs' Line. | MAEVE O'MEARA: It's French Week on The Chefs' Line. |
2 | 00:00:03,560 | 00:00:04,440 | Yeah, that's good. | Yeah, that's good. |
3 | 00:00:04,640 | 00:00:07,200 | And tonight, for our French cooking final... | And tonight, for our French cooking final... |
4 | 00:00:07,400 | 00:00:08,800 | Cook away, little guy, cook away. | Cook away, little guy, cook away. |
5 | 00:00:09,000 | 00:00:11,400 | ..it's the hearty, meaty cassoulet. | ..it's the hearty, meaty cassoulet. |
6 | 00:00:11,600 | 00:00:13,640 | I'm getting hungry. We're hungry, Chef! | I'm getting hungry. We're hungry, Chef! |
7 | 00:00:13,840 | 00:00:14,880 | (LAUGHS) | (LAUGHS) |
8 | 00:00:15,080 | 00:00:19,240 | A French country classic, cassoulet is traditionally made with pork, | A French country classic, cassoulet is traditionally made with pork, |
9 | 00:00:19,440 | 00:00:22,680 | sausages and duck, beans and vegetables, | sausages and duck, beans and vegetables, |
10 | 00:00:22,880 | 00:00:25,320 | and accompanied with a fresh salad. | and accompanied with a fresh salad. |
11 | 00:00:25,520 | 00:00:27,280 | Hopefully, that's not your secret ingredient. | Hopefully, that's not your secret ingredient. |
12 | 00:00:27,480 | 00:00:28,760 | Well, it's one of them. | Well, it's one of them. |
13 | 00:00:28,960 | 00:00:31,040 | All week, home cook Yolaine | All week, home cook Yolaine |
14 | 00:00:31,240 | 00:00:33,400 | has been pitting her French cooking skills... | has been pitting her French cooking skills... |
15 | 00:00:33,600 | 00:00:35,360 | Well done, Yolaine. Well done! | Well done, Yolaine. Well done! |
16 | 00:00:35,560 | 00:00:38,800 | ..against hatted Sydney restaurant, Bistro Rex... | ..against hatted Sydney restaurant, Bistro Rex... |
17 | 00:00:39,000 | 00:00:40,640 | JO: It's very, very, very French. | JO: It's very, very, very French. |
18 | 00:00:40,840 | 00:00:43,160 | ..in a competition that escalated in difficulty, | ..in a competition that escalated in difficulty, |
19 | 00:00:43,360 | 00:00:45,120 | starting with the apprentice chef, | starting with the apprentice chef, |
20 | 00:00:45,320 | 00:00:46,800 | and ending tonight | and ending tonight |
21 | 00:00:47,000 | 00:00:50,320 | with the final stop in their chefs' line, Head Chef Jo. | with the final stop in their chefs' line, Head Chef Jo. |
22 | 00:00:50,520 | 00:00:52,680 | Are you getting worried, Jo? | Are you getting worried, Jo? |
23 | 00:00:52,880 | 00:00:55,360 | I'm on fire over here, Yolaine. | I'm on fire over here, Yolaine. |
24 | 00:00:55,560 | 00:01:01,840 | But whose cassoulet will win French Week on The Chefs' Line? | But whose cassoulet will win French Week on The Chefs' Line? |
25 | 00:01:07,520 | 00:01:10,160 | Welcome to The Chefs' Line kitchen! | Welcome to The Chefs' Line kitchen! |
26 | 00:01:12,920 | 00:01:14,960 | Tonight, we're cooking a dish | Tonight, we're cooking a dish |
27 | 00:01:15,160 | 00:01:17,440 | from the heart of the French countryside. | from the heart of the French countryside. |
28 | 00:01:17,640 | 00:01:18,920 | Cassoulet! | Cassoulet! |
29 | 00:01:19,120 | 00:01:21,880 | Yolaine, all that stands between you and being crowned | Yolaine, all that stands between you and being crowned |
30 | 00:01:22,080 | 00:01:23,600 | the winner of French Week, | the winner of French Week, |
31 | 00:01:23,800 | 00:01:27,320 | is head chef Jo from hatted restaurant Bistro Rex. | is head chef Jo from hatted restaurant Bistro Rex. |
32 | 00:01:27,520 | 00:01:30,520 | Head chef Jo, are you excited to finally step up to the bench? | Head chef Jo, are you excited to finally step up to the bench? |
33 | 00:01:30,720 | 00:01:32,640 | I am. It's my turn now. | I am. It's my turn now. |
34 | 00:01:32,840 | 00:01:34,640 | Have you been impressed with Yolaine this week? | Have you been impressed with Yolaine this week? |
35 | 00:01:34,840 | 00:01:38,680 | I have. She's put in 110% every cook. | I have. She's put in 110% every cook. |
36 | 00:01:38,880 | 00:01:40,800 | Yolaine, congratulations on making it | Yolaine, congratulations on making it |
37 | 00:01:41,000 | 00:01:43,040 | all the way to the end of The Chefs' Line. | all the way to the end of The Chefs' Line. |
38 | 00:01:43,240 | 00:01:47,120 | No easy task. It certainly wasn't, no. | No easy task. It certainly wasn't, no. |
39 | 00:01:47,320 | 00:01:49,680 | Tonight's blind judge will be Dan. | Tonight's blind judge will be Dan. |
40 | 00:01:50,880 | 00:01:55,440 | Well, good luck to you both. May the heartiest cassoulet win! | Well, good luck to you both. May the heartiest cassoulet win! |
41 | 00:01:56,760 | 00:02:00,600 | Yolaine, any final words to Head Chef Jo? | Yolaine, any final words to Head Chef Jo? |
42 | 00:02:02,000 | 00:02:05,200 | (SPEAKS FRENCH) | (SPEAKS FRENCH) |
43 | 00:02:05,400 | 00:02:07,560 | Good luck and may the best cassoulet win. | Good luck and may the best cassoulet win. |
44 | 00:02:07,760 | 00:02:09,400 | (LAUGHS) | (LAUGHS) |
45 | 00:02:09,600 | 00:02:10,960 | Good luck, Yolaine. | Good luck, Yolaine. |
46 | 00:02:11,160 | 00:02:15,120 | You only have 90 minutes to serve up your best cassoulet. | You only have 90 minutes to serve up your best cassoulet. |
47 | 00:02:15,320 | 00:02:16,360 | Let's cook! | Let's cook! |
48 | 00:02:16,560 | 00:02:17,920 | (CHEERING AND APPLAUSE) | (CHEERING AND APPLAUSE) |
49 | 00:02:18,120 | 00:02:20,000 | Go, Joey! | Go, Joey! |
50 | 00:02:20,200 | 00:02:23,680 | You've got 89 minutes left! (LAUGHS) | You've got 89 minutes left! (LAUGHS) |
51 | 00:02:25,480 | 00:02:26,840 | JO: Thanks, Mish! | JO: Thanks, Mish! |
52 | 00:02:27,040 | 00:02:28,840 | MARK OLIVE: Melissa, cassoulet. | MARK OLIVE: Melissa, cassoulet. |
53 | 00:02:29,040 | 00:02:32,760 | Just imagine this amazing pot of pork and sausage, | Just imagine this amazing pot of pork and sausage, |
54 | 00:02:32,960 | 00:02:35,560 | confit duck legs... Oh, stop. | confit duck legs... Oh, stop. |
55 | 00:02:35,760 | 00:02:36,880 | Oh, cassoulet! | Oh, cassoulet! |
56 | 00:02:37,080 | 00:02:40,240 | As long as there are beans - beans are such a humble ingredient, | As long as there are beans - beans are such a humble ingredient, |
57 | 00:02:40,440 | 00:02:42,560 | but they do add a lot of body to the dish | but they do add a lot of body to the dish |
58 | 00:02:42,760 | 00:02:45,200 | and the texture of these beans is super, super important. | and the texture of these beans is super, super important. |
59 | 00:02:45,400 | 00:02:48,040 | It could come down to tiny little beans. | It could come down to tiny little beans. |
60 | 00:02:50,320 | 00:02:51,760 | YOLAINE: I'm making duck cassoulet | YOLAINE: I'm making duck cassoulet |
61 | 00:02:51,960 | 00:02:55,080 | with orange, apple and hazelnut salad. | with orange, apple and hazelnut salad. |
62 | 00:02:56,120 | 00:02:57,920 | Cassoulet is quite a heavy dish. | Cassoulet is quite a heavy dish. |
63 | 00:02:58,120 | 00:03:01,880 | It's something that I probably wouldn't eat outside of France. | It's something that I probably wouldn't eat outside of France. |
64 | 00:03:02,080 | 00:03:04,480 | YOLAINE: What do you like about mum's cooking? | YOLAINE: What do you like about mum's cooking? |
65 | 00:03:04,680 | 00:03:06,720 | It's tasty! | It's tasty! |
66 | 00:03:06,920 | 00:03:09,400 | I'm originally from Orleans in France. | I'm originally from Orleans in France. |
67 | 00:03:09,600 | 00:03:13,560 | My biggest influence in cooking French food are my parents. | My biggest influence in cooking French food are my parents. |
68 | 00:03:13,760 | 00:03:17,840 | As far as I can remember, food, dishes, meals, flavours, | As far as I can remember, food, dishes, meals, flavours, |
69 | 00:03:18,040 | 00:03:19,800 | are just embedded in my memory. | are just embedded in my memory. |
70 | 00:03:20,000 | 00:03:22,440 | The first thing I do is grab my duck | The first thing I do is grab my duck |
71 | 00:03:22,640 | 00:03:24,400 | because it's going to take the longest. | because it's going to take the longest. |
72 | 00:03:24,600 | 00:03:27,000 | It's been marinating in the salt rub. | It's been marinating in the salt rub. |
73 | 00:03:27,200 | 00:03:30,800 | I wash off all the salt rub that it's been curing in overnight | I wash off all the salt rub that it's been curing in overnight |
74 | 00:03:31,000 | 00:03:33,320 | because I don't want too much salt. | because I don't want too much salt. |
75 | 00:03:33,520 | 00:03:36,800 | The duck leg, it's going to be the star of my show. | The duck leg, it's going to be the star of my show. |
76 | 00:03:37,000 | 00:03:40,040 | I'm going to do it in a bit of a different way in the pressure cooker. | I'm going to do it in a bit of a different way in the pressure cooker. |
77 | 00:03:40,240 | 00:03:42,560 | Duck that has been cooked in the pressure cooker, | Duck that has been cooked in the pressure cooker, |
78 | 00:03:42,760 | 00:03:44,920 | when you take a fork, it should really sort of shred. | when you take a fork, it should really sort of shred. |
79 | 00:03:45,120 | 00:03:47,480 | I'm really hoping that this is a great trick | I'm really hoping that this is a great trick |
80 | 00:03:47,680 | 00:03:50,400 | and that Dan just can't tell how this duck has been cooked. | and that Dan just can't tell how this duck has been cooked. |
81 | 00:03:51,640 | 00:03:54,320 | So, to make the duck, put it straight into a dry hot pan. | So, to make the duck, put it straight into a dry hot pan. |
82 | 00:03:54,520 | 00:03:58,320 | I render the fat and I get a little bit of crispiness on that skin, | I render the fat and I get a little bit of crispiness on that skin, |
83 | 00:03:58,520 | 00:04:01,160 | which will give it flavour. | which will give it flavour. |
84 | 00:04:01,360 | 00:04:04,160 | And then I transfer it straightaway into the pressure cooker. | And then I transfer it straightaway into the pressure cooker. |
85 | 00:04:04,360 | 00:04:06,640 | This is beer, white beer. | This is beer, white beer. |
86 | 00:04:06,840 | 00:04:10,680 | Beer, it's got that light, yeasty flavour which will be great | Beer, it's got that light, yeasty flavour which will be great |
87 | 00:04:10,880 | 00:04:14,760 | against the saltiness of my duck which has been cured. | against the saltiness of my duck which has been cured. |
88 | 00:04:14,960 | 00:04:17,800 | Add a bit of water, and then this is game on. | Add a bit of water, and then this is game on. |
89 | 00:04:18,000 | 00:04:20,800 | Yolaine, have you got your duck legs in the pressure cooker? | Yolaine, have you got your duck legs in the pressure cooker? |
90 | 00:04:21,000 | 00:04:24,160 | They're cooking with some beer. Whoa! | They're cooking with some beer. Whoa! |
91 | 00:04:24,360 | 00:04:25,840 | Using Jo's favourite thing. | Using Jo's favourite thing. |
92 | 00:04:26,040 | 00:04:28,160 | JO: I know! I'm getting worried, Yolaine! | JO: I know! I'm getting worried, Yolaine! |
93 | 00:04:28,360 | 00:04:30,240 | Hopefully that's not your secret ingredient. | Hopefully that's not your secret ingredient. |
94 | 00:04:30,440 | 00:04:32,240 | Well, it's one of them. | Well, it's one of them. |
95 | 00:04:32,440 | 00:04:35,320 | The beans need to go in very quickly as well. | The beans need to go in very quickly as well. |
96 | 00:04:35,520 | 00:04:37,040 | They have been soaked overnight, | They have been soaked overnight, |
97 | 00:04:37,240 | 00:04:38,840 | I'm not sure how long they're going to take. | I'm not sure how long they're going to take. |
98 | 00:04:39,040 | 00:04:42,280 | I throw in duck bones once I've de-boned the legs, | I throw in duck bones once I've de-boned the legs, |
99 | 00:04:42,480 | 00:04:46,200 | an onion with some cloves and a garlic clove. | an onion with some cloves and a garlic clove. |
100 | 00:04:47,400 | 00:04:49,040 | MICHELLE: What are you going to cook first, Jo? | MICHELLE: What are you going to cook first, Jo? |
101 | 00:04:49,240 | 00:04:50,840 | Pork belly. Yep. | Pork belly. Yep. |
102 | 00:04:51,040 | 00:04:54,360 | Tonight, I'm cooking a cassoulet with a green leaf salad. | Tonight, I'm cooking a cassoulet with a green leaf salad. |
103 | 00:04:54,560 | 00:04:56,960 | Starting off, I'm just getting my beans on. | Starting off, I'm just getting my beans on. |
104 | 00:04:57,160 | 00:05:00,240 | Count your beans. (LAUGHS) | Count your beans. (LAUGHS) |
105 | 00:05:00,440 | 00:05:05,680 | It's a braise of pork belly, pork neck, Toulouse sausage, | It's a braise of pork belly, pork neck, Toulouse sausage, |
106 | 00:05:05,880 | 00:05:08,840 | duck confit with beans and vegetables. | duck confit with beans and vegetables. |
107 | 00:05:09,040 | 00:05:12,480 | I always had a love of food and cooking, from a very early age. | I always had a love of food and cooking, from a very early age. |
108 | 00:05:12,680 | 00:05:16,000 | My father was market gardener, so we grew tomatoes. | My father was market gardener, so we grew tomatoes. |
109 | 00:05:16,200 | 00:05:18,200 | My personal cooking philosophy - | My personal cooking philosophy - |
110 | 00:05:18,400 | 00:05:21,240 | try to use the best ingredient that I can source. | try to use the best ingredient that I can source. |
111 | 00:05:22,440 | 00:05:25,480 | So, then I start the braise with the pork belly. | So, then I start the braise with the pork belly. |
112 | 00:05:25,680 | 00:05:27,600 | That is flavour! | That is flavour! |
113 | 00:05:27,800 | 00:05:31,160 | Starting off, I'm sealing off all the meat in the duck fat. | Starting off, I'm sealing off all the meat in the duck fat. |
114 | 00:05:31,360 | 00:05:36,000 | Once the pork was out, that goes in the oven for roasting. | Once the pork was out, that goes in the oven for roasting. |
115 | 00:05:36,200 | 00:05:39,400 | Smells good already, Jo. Thanks, D! | Smells good already, Jo. Thanks, D! |
116 | 00:05:39,600 | 00:05:43,120 | OK, so I've got some pork neck cut into some little steaks. | OK, so I've got some pork neck cut into some little steaks. |
117 | 00:05:44,240 | 00:05:48,160 | At this stage, I don't want to add too much salt to the dish, | At this stage, I don't want to add too much salt to the dish, |
118 | 00:05:48,360 | 00:05:50,400 | just a little bit of pepper is all I want. | just a little bit of pepper is all I want. |
119 | 00:05:52,400 | 00:05:54,400 | They're very quiet, the guys on the bench at the moment. | They're very quiet, the guys on the bench at the moment. |
120 | 00:05:54,600 | 00:05:56,720 | We... we... we're taking the opportunity to learn, Chef. | We... we... we're taking the opportunity to learn, Chef. |
121 | 00:05:56,920 | 00:06:00,160 | We're giving you space. We know you like your space down there. | We're giving you space. We know you like your space down there. |
122 | 00:06:00,360 | 00:06:02,400 | Thank you guys, thank you. | Thank you guys, thank you. |
123 | 00:06:02,600 | 00:06:05,720 | I then started browning all the sausages. | I then started browning all the sausages. |
124 | 00:06:05,920 | 00:06:09,360 | I am sitting with three winners, you won each of your challenges. | I am sitting with three winners, you won each of your challenges. |
125 | 00:06:09,560 | 00:06:11,480 | Congratulations. Thank you. | Congratulations. Thank you. |
126 | 00:06:11,680 | 00:06:13,880 | Do you think that the challenge will be difficult - | Do you think that the challenge will be difficult - |
127 | 00:06:14,080 | 00:06:16,400 | to achieve that depth of flavour in 90 minutes? | to achieve that depth of flavour in 90 minutes? |
128 | 00:06:16,600 | 00:06:20,600 | Definitely, again, it is slow and steady wins the race | Definitely, again, it is slow and steady wins the race |
129 | 00:06:20,800 | 00:06:22,880 | with this pot of goodness. | with this pot of goodness. |
130 | 00:06:23,080 | 00:06:24,600 | There's about 55 minutes to go | There's about 55 minutes to go |
131 | 00:06:24,800 | 00:06:27,240 | and you can let Jo know any time you like. | and you can let Jo know any time you like. |
132 | 00:06:27,440 | 00:06:31,640 | Jo and Yolaine, 55 minutes to go. | Jo and Yolaine, 55 minutes to go. |
133 | 00:06:37,080 | 00:06:39,600 | YOLAINE: Because my duck is safely into the pressure cooker, | YOLAINE: Because my duck is safely into the pressure cooker, |
134 | 00:06:39,800 | 00:06:43,360 | I go back to the same pan and I fry the kaiserfleisch | I go back to the same pan and I fry the kaiserfleisch |
135 | 00:06:43,560 | 00:06:45,120 | and the Toulouse sausage. | and the Toulouse sausage. |
136 | 00:06:45,320 | 00:06:50,600 | Kaiserfleisch is like a smoky, bacony, pancetta. | Kaiserfleisch is like a smoky, bacony, pancetta. |
137 | 00:06:50,800 | 00:06:52,000 | Flavour, flavour, flavour. | Flavour, flavour, flavour. |
138 | 00:06:52,200 | 00:06:54,320 | The Toulouse sausages, they're a pork sausage | The Toulouse sausages, they're a pork sausage |
139 | 00:06:54,520 | 00:06:56,360 | which are very traditional to a cassoulet, | which are very traditional to a cassoulet, |
140 | 00:06:56,560 | 00:06:58,200 | but they can't be falling apart, | but they can't be falling apart, |
141 | 00:06:58,400 | 00:07:00,120 | otherwise you won't be able to find them in that. | otherwise you won't be able to find them in that. |
142 | 00:07:00,320 | 00:07:02,920 | She's got a pressure cooker down that way. | She's got a pressure cooker down that way. |
143 | 00:07:03,120 | 00:07:07,400 | Eh? That's... that's what I'm feeling - pressure. | Eh? That's... that's what I'm feeling - pressure. |
144 | 00:07:07,600 | 00:07:10,000 | I browned off all the confited duck. | I browned off all the confited duck. |
145 | 00:07:10,200 | 00:07:13,960 | Duck gives the cassoulet a different flavour and a different texture. | Duck gives the cassoulet a different flavour and a different texture. |
146 | 00:07:14,160 | 00:07:16,560 | Next, I set them aside. | Next, I set them aside. |
147 | 00:07:17,600 | 00:07:20,280 | It's a lot of meat. Is all your meat gonna fit in that pot, Jo? | It's a lot of meat. Is all your meat gonna fit in that pot, Jo? |
148 | 00:07:20,480 | 00:07:22,080 | Yeah. Yeah! | Yeah. Yeah! |
149 | 00:07:23,560 | 00:07:26,920 | After that, I put the veal stock into the pot, | After that, I put the veal stock into the pot, |
150 | 00:07:27,120 | 00:07:29,920 | then I started cutting all my mirepoix, my vegetables. | then I started cutting all my mirepoix, my vegetables. |
151 | 00:07:30,120 | 00:07:32,840 | All the vegies are going into here. | All the vegies are going into here. |
152 | 00:07:33,040 | 00:07:36,640 | Now, I'm just, uh, sweating off all my vegetables | Now, I'm just, uh, sweating off all my vegetables |
153 | 00:07:36,840 | 00:07:38,680 | in all the meat juices and the duck fat. | in all the meat juices and the duck fat. |
154 | 00:07:38,880 | 00:07:40,360 | Your beans ready, Jo? | Your beans ready, Jo? |
155 | 00:07:43,200 | 00:07:44,080 | Not yet. | Not yet. |
156 | 00:07:44,280 | 00:07:48,280 | The more I tasted them, you know, they weren't going anywhere. | The more I tasted them, you know, they weren't going anywhere. |
157 | 00:07:48,480 | 00:07:51,680 | I needed to leave the beans cooking for a bit longer | I needed to leave the beans cooking for a bit longer |
158 | 00:07:51,880 | 00:07:54,240 | but I just didn't have that luxury of time. | but I just didn't have that luxury of time. |
159 | 00:07:54,440 | 00:07:56,560 | I put them into the pot. | I put them into the pot. |
160 | 00:07:56,760 | 00:07:58,040 | What have you got in the pot, Jo? | What have you got in the pot, Jo? |
161 | 00:07:58,240 | 00:07:59,520 | Pork neck. | Pork neck. |
162 | 00:07:59,720 | 00:08:03,760 | The bouquet garni, which is bay, parsley and thyme, | The bouquet garni, which is bay, parsley and thyme, |
163 | 00:08:03,960 | 00:08:06,240 | add that in, start that cooking. | add that in, start that cooking. |
164 | 00:08:06,440 | 00:08:08,040 | What beans are you using, Jo? | What beans are you using, Jo? |
165 | 00:08:08,240 | 00:08:10,480 | Oh, I'm using the Great Northern beans, Yolaine. | Oh, I'm using the Great Northern beans, Yolaine. |
166 | 00:08:10,680 | 00:08:12,880 | Ah, me too! Great minds alike. | Ah, me too! Great minds alike. |
167 | 00:08:13,080 | 00:08:14,480 | Yeah. | Yeah. |
168 | 00:08:14,720 | 00:08:19,160 | Jo. You're cooking me dinner tonight, are you? I am. (LAUGHS) | Jo. You're cooking me dinner tonight, are you? I am. (LAUGHS) |
169 | 00:08:19,360 | 00:08:21,400 | This looks really good, Jo. Smells fantastic. | This looks really good, Jo. Smells fantastic. |
170 | 00:08:21,640 | 00:08:23,840 | Good. What's gonna be important about this dish? | Good. What's gonna be important about this dish? |
171 | 00:08:24,040 | 00:08:26,880 | Preparation is not that difficult. | Preparation is not that difficult. |
172 | 00:08:27,080 | 00:08:29,360 | It's just having enough... getting it done early enough | It's just having enough... getting it done early enough |
173 | 00:08:29,560 | 00:08:31,720 | to cook everything in time. | to cook everything in time. |
174 | 00:08:37,720 | 00:08:40,080 | MAEVE O'MEARA: Tonight, on The Chefs' Line, | MAEVE O'MEARA: Tonight, on The Chefs' Line, |
175 | 00:08:40,280 | 00:08:44,000 | we're taking on the mighty French stew, cassoulet. | we're taking on the mighty French stew, cassoulet. |
176 | 00:08:44,200 | 00:08:48,440 | Home cook Yolaine is making a dish inspired by the south of France... | Home cook Yolaine is making a dish inspired by the south of France... |
177 | 00:08:48,640 | 00:08:51,320 | My duck legs are cooking in beer in this little guy. | My duck legs are cooking in beer in this little guy. |
178 | 00:08:51,520 | 00:08:52,760 | Ah, I was just about to ask you. | Ah, I was just about to ask you. |
179 | 00:08:52,960 | 00:08:55,080 | So, you're not using confited duck legs? | So, you're not using confited duck legs? |
180 | 00:08:55,280 | 00:08:57,000 | This is my version of confit duck. | This is my version of confit duck. |
181 | 00:08:57,200 | 00:09:01,400 | ..and is using a pressure cooker to cook her duck in white beer... | ..and is using a pressure cooker to cook her duck in white beer... |
182 | 00:09:02,640 | 00:09:04,120 | Are you getting worried, Jo? | Are you getting worried, Jo? |
183 | 00:09:04,320 | 00:09:06,560 | I'm on fire over here, Yolaine! | I'm on fire over here, Yolaine! |
184 | 00:09:06,760 | 00:09:09,440 | ..while head chef Jo is sticking to | ..while head chef Jo is sticking to |
185 | 00:09:09,640 | 00:09:12,480 | Bistro Rex's more traditional cassoulet, | Bistro Rex's more traditional cassoulet, |
186 | 00:09:12,680 | 00:09:14,520 | featuring confit duck. | featuring confit duck. |
187 | 00:09:14,720 | 00:09:17,400 | Tonight's judge, Dan, will be picking the winning plate | Tonight's judge, Dan, will be picking the winning plate |
188 | 00:09:17,600 | 00:09:20,600 | without knowing who has prepared which dish. | without knowing who has prepared which dish. |
189 | 00:09:20,800 | 00:09:22,720 | And this can get a tiny bit longer. | And this can get a tiny bit longer. |
190 | 00:09:22,920 | 00:09:26,560 | One of the most important things to execute well in a cassoulet | One of the most important things to execute well in a cassoulet |
191 | 00:09:26,760 | 00:09:27,800 | is the meat. | is the meat. |
192 | 00:09:28,000 | 00:09:30,800 | It's got to be nice and soft, really well cooked. | It's got to be nice and soft, really well cooked. |
193 | 00:09:31,000 | 00:09:33,040 | And the beans are really important. | And the beans are really important. |
194 | 00:09:33,240 | 00:09:35,000 | The beans need to be nicely cooked as well. | The beans need to be nicely cooked as well. |
195 | 00:09:35,200 | 00:09:36,280 | They can't be too firm. | They can't be too firm. |
196 | 00:09:36,480 | 00:09:38,920 | They soak up all those delicious meat juices | They soak up all those delicious meat juices |
197 | 00:09:39,120 | 00:09:41,120 | and make the cassoulet so delicious. | and make the cassoulet so delicious. |
198 | 00:09:41,320 | 00:09:44,720 | MELISSA LEONG: There's about 45 minutes, ladies. | MELISSA LEONG: There's about 45 minutes, ladies. |
199 | 00:09:44,920 | 00:09:46,520 | 45. Halfway point. | 45. Halfway point. |
200 | 00:09:46,720 | 00:09:48,680 | JO: Yep. | JO: Yep. |
201 | 00:09:50,880 | 00:09:52,160 | Borderline? | Borderline? |
202 | 00:09:53,320 | 00:09:55,080 | They're just not there. | They're just not there. |
203 | 00:09:56,120 | 00:09:57,840 | Flavour's good. | Flavour's good. |
204 | 00:09:59,320 | 00:10:00,880 | I'm getting nervous because Yolaine, | I'm getting nervous because Yolaine, |
205 | 00:10:01,080 | 00:10:02,760 | look how controlled she is over there. | look how controlled she is over there. |
206 | 00:10:02,960 | 00:10:05,920 | So, duck fat, I'm going to need this next. | So, duck fat, I'm going to need this next. |
207 | 00:10:06,120 | 00:10:09,800 | I know that my duck is safe and that my beans are cooking. | I know that my duck is safe and that my beans are cooking. |
208 | 00:10:10,000 | 00:10:11,280 | So, to make the stew, | So, to make the stew, |
209 | 00:10:11,480 | 00:10:14,720 | I saute the onion until they're transparent, in the duck fat. | I saute the onion until they're transparent, in the duck fat. |
210 | 00:10:14,920 | 00:10:19,440 | Then I add garlic, carrot, herbs. | Then I add garlic, carrot, herbs. |
211 | 00:10:19,640 | 00:10:21,040 | I deglaze with red wine. | I deglaze with red wine. |
212 | 00:10:21,240 | 00:10:22,760 | About 100 grams. | About 100 grams. |
213 | 00:10:24,560 | 00:10:29,200 | I add in my tomato paste, cherry tomatoes... | I add in my tomato paste, cherry tomatoes... |
214 | 00:10:31,080 | 00:10:32,680 | ..beef stock. | ..beef stock. |
215 | 00:10:32,880 | 00:10:35,120 | I need to return this meat. | I need to return this meat. |
216 | 00:10:36,160 | 00:10:38,360 | Uh, piment d'espelette, which is a spice | Uh, piment d'espelette, which is a spice |
217 | 00:10:38,560 | 00:10:41,000 | from, um, the south-west of France. | from, um, the south-west of France. |
218 | 00:10:41,200 | 00:10:43,600 | Espelette is quite common over there and they put it everywhere | Espelette is quite common over there and they put it everywhere |
219 | 00:10:43,800 | 00:10:45,720 | and, um, this is my favourite spice. | and, um, this is my favourite spice. |
220 | 00:10:45,920 | 00:10:50,000 | Espelette pepper goes in, smells incredible. | Espelette pepper goes in, smells incredible. |
221 | 00:10:50,200 | 00:10:55,320 | Once my stew has started to bubble, I'm ready to add the beans. | Once my stew has started to bubble, I'm ready to add the beans. |
222 | 00:10:58,840 | 00:11:00,280 | Nearly done. | Nearly done. |
223 | 00:11:00,480 | 00:11:02,840 | How are your beans going, Jo? | How are your beans going, Jo? |
224 | 00:11:03,040 | 00:11:04,960 | Yeah, they're not cooking. How are your beans going? | Yeah, they're not cooking. How are your beans going? |
225 | 00:11:05,160 | 00:11:06,640 | They're cooking. | They're cooking. |
226 | 00:11:06,840 | 00:11:07,920 | I'm feeling loads of pressure. | I'm feeling loads of pressure. |
227 | 00:11:08,120 | 00:11:12,360 | If these beans don't cook, the cassoulet can't be finished. | If these beans don't cook, the cassoulet can't be finished. |
228 | 00:11:12,560 | 00:11:14,120 | So, I'm going to drain these beans now | So, I'm going to drain these beans now |
229 | 00:11:14,320 | 00:11:16,600 | and I'm going to add them to this broth. | and I'm going to add them to this broth. |
230 | 00:11:21,280 | 00:11:23,280 | They're going to absorb all the juice. | They're going to absorb all the juice. |
231 | 00:11:23,480 | 00:11:26,120 | So, the longer they get in the sauce, the better. | So, the longer they get in the sauce, the better. |
232 | 00:11:26,320 | 00:11:28,800 | I'm starting to stress out now about my beans. | I'm starting to stress out now about my beans. |
233 | 00:11:29,000 | 00:11:30,760 | (EXHALES SHARPLY) | (EXHALES SHARPLY) |
234 | 00:11:30,960 | 00:11:32,520 | Sometimes, when you buy beans, | Sometimes, when you buy beans, |
235 | 00:11:32,720 | 00:11:35,800 | if they've been sitting on the store shelf for a while, | if they've been sitting on the store shelf for a while, |
236 | 00:11:36,000 | 00:11:37,920 | they take a little bit longer to cook. | they take a little bit longer to cook. |
237 | 00:11:38,120 | 00:11:40,440 | Come on, little beans. Come on, beanies. | Come on, little beans. Come on, beanies. |
238 | 00:11:40,680 | 00:11:44,440 | Yeah, walk away from the beans. They'll cook faster. I want to look at your beans! | Yeah, walk away from the beans. They'll cook faster. I want to look at your beans! |
239 | 00:11:44,640 | 00:11:46,520 | Well, you don't want to overcook them, obviously, | Well, you don't want to overcook them, obviously, |
240 | 00:11:46,720 | 00:11:48,480 | but, you know, you want to have them tender. | but, you know, you want to have them tender. |
241 | 00:11:48,680 | 00:11:51,680 | Yeah, definitely. I'd rather overcook than undercook them. | Yeah, definitely. I'd rather overcook than undercook them. |
242 | 00:11:51,880 | 00:11:54,320 | I've got to get back to my bench. Yeah, go back to your beans. | I've got to get back to my bench. Yeah, go back to your beans. |
243 | 00:11:54,520 | 00:11:56,280 | How's your belly going? Looking good. | How's your belly going? Looking good. |
244 | 00:11:56,480 | 00:11:59,760 | When the pork belly was cooked, I brought that out to rest. | When the pork belly was cooked, I brought that out to rest. |
245 | 00:12:00,000 | 00:12:04,400 | Oh, look at that! (WHISTLES) Beautiful! | Oh, look at that! (WHISTLES) Beautiful! |
246 | 00:12:04,600 | 00:12:06,040 | Beautiful! | Beautiful! |
247 | 00:12:06,240 | 00:12:08,280 | The pork belly was cooked perfectly. | The pork belly was cooked perfectly. |
248 | 00:12:08,520 | 00:12:12,520 | Sounds crunchy. Yeah, it's good. Looks good. | Sounds crunchy. Yeah, it's good. Looks good. |
249 | 00:12:12,720 | 00:12:15,560 | Every piece of, um, meat in there gives... | Every piece of, um, meat in there gives... |
250 | 00:12:15,760 | 00:12:18,480 | ..it's there for a different flavour and a different texture. | ..it's there for a different flavour and a different texture. |
251 | 00:12:18,680 | 00:12:20,440 | Beautiful! | Beautiful! |
252 | 00:12:20,640 | 00:12:22,720 | I don't think I've forgotten anything so far that was... | I don't think I've forgotten anything so far that was... |
253 | 00:12:22,920 | 00:12:23,960 | Oh... Ooh! | Oh... Ooh! |
254 | 00:12:24,160 | 00:12:26,480 | Look at that! Yay! | Look at that! Yay! |
255 | 00:12:26,680 | 00:12:28,160 | Once that pressure cooker is finished, | Once that pressure cooker is finished, |
256 | 00:12:28,360 | 00:12:31,560 | I'm nervous because I smell a smell and I'm not sure. | I'm nervous because I smell a smell and I'm not sure. |
257 | 00:12:31,760 | 00:12:34,600 | Is it burnt? Like, what's going on in there? | Is it burnt? Like, what's going on in there? |
258 | 00:12:34,800 | 00:12:36,800 | (BEEPING) | (BEEPING) |
259 | 00:12:37,840 | 00:12:39,560 | (WHISPERS) Yeah... Yes! | (WHISPERS) Yeah... Yes! |
260 | 00:12:42,400 | 00:12:44,400 | Has it worked? | Has it worked? |
261 | 00:12:44,600 | 00:12:47,520 | Yes, yes, yes, yes. | Yes, yes, yes, yes. |
262 | 00:12:47,720 | 00:12:49,320 | Yes! | Yes! |
263 | 00:12:49,520 | 00:12:50,800 | Yes! | Yes! |
264 | 00:12:52,960 | 00:12:53,960 | Mmm-mmm! | Mmm-mmm! |
265 | 00:12:54,160 | 00:12:57,320 | It's melting in the mouth, it's pulling, it's... I'm happy. | It's melting in the mouth, it's pulling, it's... I'm happy. |
266 | 00:12:57,520 | 00:13:03,200 | Now, what I need to do is transfer the leg of duck into my pan. | Now, what I need to do is transfer the leg of duck into my pan. |
267 | 00:13:03,400 | 00:13:04,680 | You happy with how it's all going? | You happy with how it's all going? |
268 | 00:13:04,880 | 00:13:06,280 | Um, I am, I am happy. | Um, I am, I am happy. |
269 | 00:13:06,480 | 00:13:08,880 | Cover it with foil. In the oven. | Cover it with foil. In the oven. |
270 | 00:13:09,080 | 00:13:11,560 | See you later, in half an hour. | See you later, in half an hour. |
271 | 00:13:11,760 | 00:13:14,080 | Yeah, pork's good. Yeah? | Yeah, pork's good. Yeah? |
272 | 00:13:14,280 | 00:13:16,440 | Looks tender. Pork is good. | Looks tender. Pork is good. |
273 | 00:13:16,640 | 00:13:17,960 | The beans will be there. | The beans will be there. |
274 | 00:13:18,160 | 00:13:20,440 | By the time we put them up, the beans will be there. | By the time we put them up, the beans will be there. |
275 | 00:13:24,760 | 00:13:25,840 | (ALL LAUGH) | (ALL LAUGH) |
276 | 00:13:26,040 | 00:13:29,520 | The initial... the initial taste then was, "Yay, it's great! | The initial... the initial taste then was, "Yay, it's great! |
277 | 00:13:29,720 | 00:13:31,920 | "The flavour's great." And then I got a crunchy bean. | "The flavour's great." And then I got a crunchy bean. |
278 | 00:13:32,120 | 00:13:33,880 | (LAUGHS) So, you know what? | (LAUGHS) So, you know what? |
279 | 00:13:35,800 | 00:13:38,040 | You have to go in mate, you've gotta get... They've got to go in. | You have to go in mate, you've gotta get... They've got to go in. |
280 | 00:13:38,240 | 00:13:41,080 | You've got to get the crust on it. Thanks, Mishy! | You've got to get the crust on it. Thanks, Mishy! |
281 | 00:13:42,280 | 00:13:43,960 | So, when I put the cassoulet together, | So, when I put the cassoulet together, |
282 | 00:13:44,160 | 00:13:47,440 | I put a little layer of beans and pork neck on the bottom. | I put a little layer of beans and pork neck on the bottom. |
283 | 00:13:47,640 | 00:13:49,440 | Do you have enough room in that little...? | Do you have enough room in that little...? |
284 | 00:13:49,640 | 00:13:51,120 | Yeah! | Yeah! |
285 | 00:13:51,320 | 00:13:52,960 | Then I load in all my meats. | Then I load in all my meats. |
286 | 00:13:54,760 | 00:13:57,760 | And then the breadcrumbs, which I've mixed with chopped parsley, | And then the breadcrumbs, which I've mixed with chopped parsley, |
287 | 00:13:57,960 | 00:14:00,200 | and a little bit more duck fat on top, | and a little bit more duck fat on top, |
288 | 00:14:00,400 | 00:14:03,120 | so they can go nice and golden brown. | so they can go nice and golden brown. |
289 | 00:14:05,520 | 00:14:08,440 | And we are in. Whoo! | And we are in. Whoo! |
290 | 00:14:08,640 | 00:14:11,080 | Jo, you finally got it in? It's in. | Jo, you finally got it in? It's in. |
291 | 00:14:11,280 | 00:14:12,480 | With 12 minutes to go. | With 12 minutes to go. |
292 | 00:14:12,680 | 00:14:15,040 | I just want it to get a nice crust on top. | I just want it to get a nice crust on top. |
293 | 00:14:15,240 | 00:14:17,040 | Well, look, fingers crossed. Fingers crossed. | Well, look, fingers crossed. Fingers crossed. |
294 | 00:14:17,240 | 00:14:19,240 | She's already starting on the salad, Yolaine. | She's already starting on the salad, Yolaine. |
295 | 00:14:19,480 | 00:14:21,240 | Hmm? She's starting on the salad. Yeah. | Hmm? She's starting on the salad. Yeah. |
296 | 00:14:21,440 | 00:14:24,600 | YOLAINE: The salad is meant to be a burst of freshness. | YOLAINE: The salad is meant to be a burst of freshness. |
297 | 00:14:24,800 | 00:14:31,720 | So, my salad has got some frisee, some witlof, apple, orange segment, | So, my salad has got some frisee, some witlof, apple, orange segment, |
298 | 00:14:31,920 | 00:14:33,920 | a French vinaigrette. | a French vinaigrette. |
299 | 00:14:34,120 | 00:14:35,640 | It is an experience by itself. | It is an experience by itself. |
300 | 00:14:35,840 | 00:14:38,560 | It's nearly more important than the salad itself. | It's nearly more important than the salad itself. |
301 | 00:14:38,760 | 00:14:45,520 | Always Dijon, garlic, some shallots, lots of herbs, | Always Dijon, garlic, some shallots, lots of herbs, |
302 | 00:14:45,720 | 00:14:47,680 | and then the raspberry vinegar. | and then the raspberry vinegar. |
303 | 00:14:47,880 | 00:14:49,440 | It's not just for oysters. | It's not just for oysters. |
304 | 00:14:49,640 | 00:14:53,400 | It also makes a very, very nice salad dressing. | It also makes a very, very nice salad dressing. |
305 | 00:14:53,600 | 00:14:56,000 | Raspberry dressing is very classic French. | Raspberry dressing is very classic French. |
306 | 00:14:56,200 | 00:15:00,520 | We should use... we should do that for summer, raspberry dressing. | We should use... we should do that for summer, raspberry dressing. |
307 | 00:15:02,400 | 00:15:06,400 | Name it after her. (LAUGHS) Yolaine special. | Name it after her. (LAUGHS) Yolaine special. |
308 | 00:15:06,600 | 00:15:08,560 | And some olive oil. | And some olive oil. |
309 | 00:15:08,760 | 00:15:10,640 | I make a mean salad dressing. | I make a mean salad dressing. |
310 | 00:15:10,840 | 00:15:13,360 | Right, I've got to make a meaner salad dressing. | Right, I've got to make a meaner salad dressing. |
311 | 00:15:13,560 | 00:15:16,000 | (ALL LAUGH) | (ALL LAUGH) |
312 | 00:15:16,200 | 00:15:18,080 | French eschalots, red-wine vinegar, | French eschalots, red-wine vinegar, |
313 | 00:15:18,280 | 00:15:20,280 | salt and pepper, | salt and pepper, |
314 | 00:15:20,480 | 00:15:23,800 | Dijon mustard, olive oil. | Dijon mustard, olive oil. |
315 | 00:15:24,000 | 00:15:26,560 | With the leaf salad, simple leaves with a nice dressing. | With the leaf salad, simple leaves with a nice dressing. |
316 | 00:15:26,760 | 00:15:29,960 | The salad will cut the richness of the, um... | The salad will cut the richness of the, um... |
317 | 00:15:30,160 | 00:15:32,320 | ..the flavours coming through in the cassoulet. | ..the flavours coming through in the cassoulet. |
318 | 00:15:32,520 | 00:15:34,120 | Final... Coming down to final five minutes. | Final... Coming down to final five minutes. |
319 | 00:15:34,320 | 00:15:37,320 | When I see that I've got only five minutes left, | When I see that I've got only five minutes left, |
320 | 00:15:37,520 | 00:15:38,960 | I take off the foil | I take off the foil |
321 | 00:15:39,160 | 00:15:42,360 | because now, I want the breadcrumb to crisp up. | because now, I want the breadcrumb to crisp up. |
322 | 00:15:44,680 | 00:15:48,880 | OK, cook away, little guy, cook away. | OK, cook away, little guy, cook away. |
323 | 00:15:49,080 | 00:15:51,680 | She must be crusting bread to go with hers. | She must be crusting bread to go with hers. |
324 | 00:15:51,920 | 00:15:54,680 | Of course she is. That's French. She's French. | Of course she is. That's French. She's French. |
325 | 00:15:54,880 | 00:15:56,280 | I'm just going to rub it | I'm just going to rub it |
326 | 00:15:56,480 | 00:15:59,000 | with a little bit of garlic and some olive oil | with a little bit of garlic and some olive oil |
327 | 00:15:59,200 | 00:16:00,600 | and then I'm going to chargrill it. | and then I'm going to chargrill it. |
328 | 00:16:00,800 | 00:16:02,360 | Three minutes, everyone. | Three minutes, everyone. |
329 | 00:16:04,960 | 00:16:06,480 | When I take it out of the oven, | When I take it out of the oven, |
330 | 00:16:06,680 | 00:16:08,680 | I'm really happy with what I've produced. | I'm really happy with what I've produced. |
331 | 00:16:08,880 | 00:16:10,240 | Smells good, Joey! | Smells good, Joey! |
332 | 00:16:15,400 | 00:16:18,640 | Nice one, Cheffy! | Nice one, Cheffy! |
333 | 00:16:18,840 | 00:16:21,240 | Go, Jo! | Go, Jo! |
334 | 00:16:22,760 | 00:16:24,720 | You can do it! You can do it, girl. | You can do it! You can do it, girl. |
335 | 00:16:24,920 | 00:16:26,240 | MELISSA LEONG: Go, Yolaine! | MELISSA LEONG: Go, Yolaine! |
336 | 00:16:26,440 | 00:16:29,280 | (CHEERING AND APPLAUSE) | (CHEERING AND APPLAUSE) |
337 | 00:16:29,480 | 00:16:32,320 | Together! Wow. | Together! Wow. |
338 | 00:16:32,520 | 00:16:36,160 | MARK OLIVE: Well done. MELISSA LEONG: Well done, both. | MARK OLIVE: Well done. MELISSA LEONG: Well done, both. |
339 | 00:16:39,440 | 00:16:41,880 | JO: I was having trouble getting the beans to cook. | JO: I was having trouble getting the beans to cook. |
340 | 00:16:42,080 | 00:16:44,600 | They may be a little under, so it's making me slightly nervous. | They may be a little under, so it's making me slightly nervous. |
341 | 00:16:44,800 | 00:16:48,680 | I just hope the beans are cooked enough to bring... bring me home. | I just hope the beans are cooked enough to bring... bring me home. |
342 | 00:16:55,920 | 00:16:57,920 | MAEVE O'MEARA: It's French Week on The Chefs' Line | MAEVE O'MEARA: It's French Week on The Chefs' Line |
343 | 00:16:58,120 | 00:17:02,320 | and tonight, it's a mighty battle for the best cassoulet. | and tonight, it's a mighty battle for the best cassoulet. |
344 | 00:17:02,520 | 00:17:03,800 | Beautiful! | Beautiful! |
345 | 00:17:04,000 | 00:17:08,520 | Home cook Yolaine made a dish inspired by the south of France... | Home cook Yolaine made a dish inspired by the south of France... |
346 | 00:17:08,720 | 00:17:10,040 | Oh... Ooh! | Oh... Ooh! |
347 | 00:17:10,240 | 00:17:13,440 | ..and used a pressure cooker to cook her duck in white beer... | ..and used a pressure cooker to cook her duck in white beer... |
348 | 00:17:13,640 | 00:17:14,800 | Pressure! | Pressure! |
349 | 00:17:15,000 | 00:17:16,320 | You're in the pressure cooker, Jo. | You're in the pressure cooker, Jo. |
350 | 00:17:16,520 | 00:17:21,200 | ..while head chef Jo created Bistro Rex's more traditional cassoulet, | ..while head chef Jo created Bistro Rex's more traditional cassoulet, |
351 | 00:17:21,400 | 00:17:23,160 | featuring confit duck. | featuring confit duck. |
352 | 00:17:23,360 | 00:17:25,640 | Now Dan must taste both dishes | Now Dan must taste both dishes |
353 | 00:17:25,840 | 00:17:27,560 | and pick our French Week winner | and pick our French Week winner |
354 | 00:17:27,760 | 00:17:30,560 | without knowing who cooked which dish. | without knowing who cooked which dish. |
355 | 00:17:31,680 | 00:17:33,440 | Welcome back, Dan. | Welcome back, Dan. |
356 | 00:17:33,640 | 00:17:35,600 | Look at this pair of classic cassoulets. | Look at this pair of classic cassoulets. |
357 | 00:17:35,800 | 00:17:38,360 | They're both very pretty, very rustic. | They're both very pretty, very rustic. |
358 | 00:17:38,560 | 00:17:40,840 | So, which one are you going to start off with? | So, which one are you going to start off with? |
359 | 00:17:41,040 | 00:17:42,720 | Let's try this one. OK. | Let's try this one. OK. |
360 | 00:17:42,920 | 00:17:46,520 | Dan, this is cassoulet with green leaf salad. | Dan, this is cassoulet with green leaf salad. |
361 | 00:17:48,200 | 00:17:51,160 | DAN HONG: It's a beautiful cassoulet, nice crumbs over the top. | DAN HONG: It's a beautiful cassoulet, nice crumbs over the top. |
362 | 00:17:51,360 | 00:17:53,280 | I can see that confit duck leg sticking out, | I can see that confit duck leg sticking out, |
363 | 00:17:53,480 | 00:17:55,760 | some beautiful bits of sausage. | some beautiful bits of sausage. |
364 | 00:17:55,960 | 00:17:58,080 | Toulouse sausage. This looks like a bit of pork. | Toulouse sausage. This looks like a bit of pork. |
365 | 00:17:58,280 | 00:17:59,600 | What kind of pork is that? | What kind of pork is that? |
366 | 00:17:59,800 | 00:18:02,160 | Pork neck and pork belly. Pork, pork, pork, Dan. | Pork neck and pork belly. Pork, pork, pork, Dan. |
367 | 00:18:02,360 | 00:18:06,440 | Whoa! And then all sitting on these white beans. | Whoa! And then all sitting on these white beans. |
368 | 00:18:06,640 | 00:18:09,280 | OK, I'm starting with the, uh, sausage. | OK, I'm starting with the, uh, sausage. |
369 | 00:18:12,640 | 00:18:15,440 | Beautifully cooked duck - nice and tender. | Beautifully cooked duck - nice and tender. |
370 | 00:18:15,640 | 00:18:17,600 | Look at that fall apart. | Look at that fall apart. |
371 | 00:18:17,800 | 00:18:20,240 | A good cassoulet has to have confit duck. | A good cassoulet has to have confit duck. |
372 | 00:18:23,480 | 00:18:25,000 | Mmm! | Mmm! |
373 | 00:18:26,400 | 00:18:29,040 | Pork neck's beautiful and tender. | Pork neck's beautiful and tender. |
374 | 00:18:34,320 | 00:18:36,160 | Try some of this salad. | Try some of this salad. |
375 | 00:18:40,480 | 00:18:42,160 | We've got lots of different textures here. | We've got lots of different textures here. |
376 | 00:18:42,360 | 00:18:46,440 | We've got the tenderness of that duck, tenderness of the pork neck. | We've got the tenderness of that duck, tenderness of the pork neck. |
377 | 00:18:46,640 | 00:18:50,200 | And then you've got that texture of that nicely cooked Toulouse sausage. | And then you've got that texture of that nicely cooked Toulouse sausage. |
378 | 00:18:50,400 | 00:18:55,240 | All those flavours have really combined to flavour these beans. | All those flavours have really combined to flavour these beans. |
379 | 00:18:55,440 | 00:18:57,280 | The beans are a little bit al dente. | The beans are a little bit al dente. |
380 | 00:18:57,480 | 00:18:59,600 | If they were a little bit softer, they could have soaked up | If they were a little bit softer, they could have soaked up |
381 | 00:18:59,800 | 00:19:01,160 | even more of that juice | even more of that juice |
382 | 00:19:01,360 | 00:19:04,800 | and really created that complexity in a good cassoulet. | and really created that complexity in a good cassoulet. |
383 | 00:19:05,000 | 00:19:07,800 | The salad, it's the perfect foil for all this rich meat. | The salad, it's the perfect foil for all this rich meat. |
384 | 00:19:08,000 | 00:19:11,000 | You need a fresh, crunchy, acidic salad | You need a fresh, crunchy, acidic salad |
385 | 00:19:11,200 | 00:19:14,800 | to really cut all that fat that you get from the rich juices, | to really cut all that fat that you get from the rich juices, |
386 | 00:19:15,000 | 00:19:20,400 | and this next one, better be pretty amazing in order to beat this one. | and this next one, better be pretty amazing in order to beat this one. |
387 | 00:19:23,120 | 00:19:27,600 | MELISSA LEONG: This is duck cassoulet with orange, apple and hazelnut salad. | MELISSA LEONG: This is duck cassoulet with orange, apple and hazelnut salad. |
388 | 00:19:29,280 | 00:19:31,760 | Well, it looks so inviting. | Well, it looks so inviting. |
389 | 00:19:31,960 | 00:19:34,680 | Oh, wow, look at that, | Oh, wow, look at that, |
390 | 00:19:34,880 | 00:19:37,680 | See that beautiful duck leg. | See that beautiful duck leg. |
391 | 00:19:37,880 | 00:19:39,000 | Mm. | Mm. |
392 | 00:19:39,200 | 00:19:40,880 | This one's a lot more simple. | This one's a lot more simple. |
393 | 00:19:41,080 | 00:19:42,600 | It's just sort of the sausage and maybe... | It's just sort of the sausage and maybe... |
394 | 00:19:42,800 | 00:19:44,480 | "Is this some lardons or something like that?" | "Is this some lardons or something like that?" |
395 | 00:19:44,680 | 00:19:47,520 | Uh, there is kaiserfleisch and also some Toulouse sausage. | Uh, there is kaiserfleisch and also some Toulouse sausage. |
396 | 00:19:47,720 | 00:19:51,320 | Bit of, uh, confit duck. Hello! I'm gonna take a bite. | Bit of, uh, confit duck. Hello! I'm gonna take a bite. |
397 | 00:19:54,200 | 00:19:55,520 | MARK OLIVE: Oh, look at that. | MARK OLIVE: Oh, look at that. |
398 | 00:19:55,720 | 00:19:57,280 | Very well-seasoned. | Very well-seasoned. |
399 | 00:19:57,480 | 00:19:59,640 | There's an interesting twist with this particular dish. | There's an interesting twist with this particular dish. |
400 | 00:19:59,840 | 00:20:02,480 | The duck in a cassoulet is usually confited. | The duck in a cassoulet is usually confited. |
401 | 00:20:02,680 | 00:20:05,880 | This has been salted with aromats and then pressure-cooked with beer. | This has been salted with aromats and then pressure-cooked with beer. |
402 | 00:20:06,080 | 00:20:07,200 | Wow! | Wow! |
403 | 00:20:07,400 | 00:20:10,880 | So, the intended effect is a confit-like texture, | So, the intended effect is a confit-like texture, |
404 | 00:20:11,080 | 00:20:12,560 | fall-apart, quite salty. | fall-apart, quite salty. |
405 | 00:20:12,760 | 00:20:13,680 | Mmm! | Mmm! |
406 | 00:20:13,880 | 00:20:15,840 | Well, that... that's what I call time management. | Well, that... that's what I call time management. |
407 | 00:20:16,040 | 00:20:18,240 | It's very chef-like. Mm. | It's very chef-like. Mm. |
408 | 00:20:18,440 | 00:20:20,240 | Beans... | Beans... |
409 | 00:20:24,120 | 00:20:26,440 | Hands down, best baked beans on toast I've ever had. | Hands down, best baked beans on toast I've ever had. |
410 | 00:20:26,640 | 00:20:27,960 | (BOTH LAUGH) | (BOTH LAUGH) |
411 | 00:20:28,160 | 00:20:31,160 | And those beans - soft without falling apart, you see? | And those beans - soft without falling apart, you see? |
412 | 00:20:31,360 | 00:20:32,960 | They're still whole. | They're still whole. |
413 | 00:20:33,200 | 00:20:37,240 | But it's almost a little bit too tomato-y for my liking. OK. | But it's almost a little bit too tomato-y for my liking. OK. |
414 | 00:20:42,520 | 00:20:44,720 | The orange and the apple is genius. | The orange and the apple is genius. |
415 | 00:20:44,920 | 00:20:46,760 | You're eating such rich meat, | You're eating such rich meat, |
416 | 00:20:46,960 | 00:20:48,880 | you need as little bit of that sweetness | you need as little bit of that sweetness |
417 | 00:20:49,080 | 00:20:50,840 | to sort of balance out that richness. | to sort of balance out that richness. |
418 | 00:20:51,040 | 00:20:54,960 | This plate has nice, tender meat, beautiful beans. | This plate has nice, tender meat, beautiful beans. |
419 | 00:20:55,160 | 00:20:56,800 | And then, this one here is so generous, | And then, this one here is so generous, |
420 | 00:20:57,000 | 00:20:58,920 | with so many different types of cuts of meat, | with so many different types of cuts of meat, |
421 | 00:20:59,120 | 00:21:01,600 | and that depth of flavour was definitely there. | and that depth of flavour was definitely there. |
422 | 00:21:01,800 | 00:21:04,360 | Well, Dan, who's going to be the queen of cassoulet? | Well, Dan, who's going to be the queen of cassoulet? |
423 | 00:21:06,240 | 00:21:08,160 | You'll have to wait and see, mate. | You'll have to wait and see, mate. |
424 | 00:21:14,360 | 00:21:16,440 | MAEVE O'MEARA: It's French Week on The Chefs' Line | MAEVE O'MEARA: It's French Week on The Chefs' Line |
425 | 00:21:16,640 | 00:21:20,040 | and it's been a battle for the best cassoulet. | and it's been a battle for the best cassoulet. |
426 | 00:21:20,240 | 00:21:22,680 | Home cook Yolaine made duck cassoulet | Home cook Yolaine made duck cassoulet |
427 | 00:21:22,880 | 00:21:25,560 | with orange, apple and hazelnut salad, | with orange, apple and hazelnut salad, |
428 | 00:21:25,760 | 00:21:28,040 | featuring pressure-cooked duck. | featuring pressure-cooked duck. |
429 | 00:21:28,240 | 00:21:32,600 | Head chef Jo served Bistro Rex's more traditional cassoulet | Head chef Jo served Bistro Rex's more traditional cassoulet |
430 | 00:21:32,800 | 00:21:35,760 | with confit duck and a green leaf salad. | with confit duck and a green leaf salad. |
431 | 00:21:35,960 | 00:21:39,160 | Judge Dan has tasted both plates, | Judge Dan has tasted both plates, |
432 | 00:21:39,360 | 00:21:42,000 | without knowing who cooked which dish, | without knowing who cooked which dish, |
433 | 00:21:42,200 | 00:21:45,080 | and will now pick our French Week winner. | and will now pick our French Week winner. |
434 | 00:21:45,280 | 00:21:50,240 | Well, two cassoulets as rich and complex as they are hearty. | Well, two cassoulets as rich and complex as they are hearty. |
435 | 00:21:50,440 | 00:21:54,680 | Both dishes were clearly made with lots of heart and love. | Both dishes were clearly made with lots of heart and love. |
436 | 00:21:54,880 | 00:21:58,760 | (APPLAUSE) | (APPLAUSE) |
437 | 00:21:58,960 | 00:22:01,240 | Well, it's a very hard decision | Well, it's a very hard decision |
438 | 00:22:01,440 | 00:22:05,760 | because, you know, both dishes were truly amazing. | because, you know, both dishes were truly amazing. |
439 | 00:22:05,960 | 00:22:09,880 | This cassoulet here was very generous with the meat. | This cassoulet here was very generous with the meat. |
440 | 00:22:10,080 | 00:22:12,160 | I loved the selection of different meats. | I loved the selection of different meats. |
441 | 00:22:13,400 | 00:22:16,760 | And this dish was a perfect cassoulet for one. | And this dish was a perfect cassoulet for one. |
442 | 00:22:18,160 | 00:22:20,520 | Both of these cassoulets were so good, | Both of these cassoulets were so good, |
443 | 00:22:20,720 | 00:22:25,960 | my decision came down to the tiniest of details. | my decision came down to the tiniest of details. |
444 | 00:22:26,160 | 00:22:34,040 | So, for me, the dish I've chosen for best plate on the pass is... | So, for me, the dish I've chosen for best plate on the pass is... |
445 | 00:22:42,560 | 00:22:45,400 | After tasting both your French cassoulet dishes, | After tasting both your French cassoulet dishes, |
446 | 00:22:45,600 | 00:22:48,280 | the best plate on the pass is... | the best plate on the pass is... |
447 | 00:22:56,600 | 00:22:59,800 | ..the duck cassoulet with orange, apple and hazelnut salad. | ..the duck cassoulet with orange, apple and hazelnut salad. |
448 | 00:23:00,000 | 00:23:01,200 | Oh! Congratulations! | Oh! Congratulations! |
449 | 00:23:01,400 | 00:23:03,360 | Oh, my gosh! Yolaine! | Oh, my gosh! Yolaine! |
450 | 00:23:03,560 | 00:23:05,960 | Well done. | Well done. |
451 | 00:23:07,760 | 00:23:11,800 | Yolaine, please forgive my genuine surprise | Yolaine, please forgive my genuine surprise |
452 | 00:23:12,000 | 00:23:14,920 | because I thought this was the restaurant's. | because I thought this was the restaurant's. |
453 | 00:23:15,120 | 00:23:16,280 | I can't believe it. | I can't believe it. |
454 | 00:23:16,480 | 00:23:22,320 | I'm just, um... I'm stoked, I'm so happy and I'm so glad you liked it. | I'm just, um... I'm stoked, I'm so happy and I'm so glad you liked it. |
455 | 00:23:22,520 | 00:23:25,480 | Yeah, I'm just... just happy that your beans didn't cook! | Yeah, I'm just... just happy that your beans didn't cook! |
456 | 00:23:25,680 | 00:23:27,200 | (LAUGHTER) | (LAUGHTER) |
457 | 00:23:27,400 | 00:23:30,240 | The beans! The beans! | The beans! The beans! |
458 | 00:23:30,440 | 00:23:31,320 | You know what Yolaine? | You know what Yolaine? |
459 | 00:23:31,520 | 00:23:33,680 | This cassoulet was quite possibly | This cassoulet was quite possibly |
460 | 00:23:33,880 | 00:23:36,040 | the most well-balanced and perfectly cooked cassoulet | the most well-balanced and perfectly cooked cassoulet |
461 | 00:23:36,240 | 00:23:37,800 | I think I've ever had, | I think I've ever had, |
462 | 00:23:38,000 | 00:23:40,240 | because that duck was so delicious | because that duck was so delicious |
463 | 00:23:40,440 | 00:23:42,560 | and it tastes exactly like a duck confit - | and it tastes exactly like a duck confit - |
464 | 00:23:42,760 | 00:23:46,440 | the flavours reduced and developed so much into that cassoulet. | the flavours reduced and developed so much into that cassoulet. |
465 | 00:23:46,640 | 00:23:48,600 | And, um, I love this salad. | And, um, I love this salad. |
466 | 00:23:48,800 | 00:23:51,320 | I love the fact that you put the apple and the orange in there. | I love the fact that you put the apple and the orange in there. |
467 | 00:23:51,520 | 00:23:54,360 | It really offset the richness of this cassoulet. | It really offset the richness of this cassoulet. |
468 | 00:23:55,880 | 00:23:58,000 | Head chef Jo! | Head chef Jo! |
469 | 00:23:58,200 | 00:23:59,880 | I know! The beans! | I know! The beans! |
470 | 00:24:00,080 | 00:24:01,840 | The beans! | The beans! |
471 | 00:24:02,040 | 00:24:04,840 | The whole flavour of the whole dish was delicious. | The whole flavour of the whole dish was delicious. |
472 | 00:24:05,040 | 00:24:06,120 | I know. | I know. |
473 | 00:24:06,320 | 00:24:09,440 | It's just that those beans were just a bit... a bit too firm. | It's just that those beans were just a bit... a bit too firm. |
474 | 00:24:09,640 | 00:24:10,600 | Mm. | Mm. |
475 | 00:24:10,800 | 00:24:13,160 | I knew that was the case when I, um... when I put it up. | I knew that was the case when I, um... when I put it up. |
476 | 00:24:13,360 | 00:24:17,600 | I was hoping... But, you know, well-deserved win. | I was hoping... But, you know, well-deserved win. |
477 | 00:24:17,800 | 00:24:21,600 | Yolaine, you're the queen of cassoulet! | Yolaine, you're the queen of cassoulet! |
478 | 00:24:21,800 | 00:24:26,120 | Come and collect your trophy for the best plate on the pass. | Come and collect your trophy for the best plate on the pass. |
479 | 00:24:26,360 | 00:24:29,440 | (CHEERING) Come on, everybody. Come in, let's have a feed. | (CHEERING) Come on, everybody. Come in, let's have a feed. |
480 | 00:24:29,640 | 00:24:31,400 | The pork neck is my favourite. | The pork neck is my favourite. |
481 | 00:24:31,600 | 00:24:34,680 | MELISSA LEONG: That pressure-cooked duck, genius. | MELISSA LEONG: That pressure-cooked duck, genius. |
482 | 00:24:34,880 | 00:24:36,800 | JO: It's tasty, though, if the beans were cooked. | JO: It's tasty, though, if the beans were cooked. |
483 | 00:24:37,000 | 00:24:39,320 | Oh, yeah, amazing flavours. | Oh, yeah, amazing flavours. |
484 | 00:24:39,520 | 00:24:41,040 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
485 | 00:24:41,240 | 00:24:42,200 | Bon appetit. | Bon appetit. |
486 | 00:24:42,400 | 00:24:44,080 | ..the competition may be over, | ..the competition may be over, |
487 | 00:24:44,280 | 00:24:46,360 | but there's still an array of dishes to be served... | but there's still an array of dishes to be served... |
488 | 00:24:46,560 | 00:24:47,600 | Mmm! | Mmm! |
489 | 00:24:47,800 | 00:24:48,640 | ..as we take a peek... | ..as we take a peek... |
490 | 00:24:48,840 | 00:24:50,400 | One, two, three... Whoa! | One, two, three... Whoa! |
491 | 00:24:50,600 | 00:24:53,440 | And then, hopefully, it doesn't fall out. | And then, hopefully, it doesn't fall out. |
492 | 00:24:53,640 | 00:24:57,720 | ..at what makes Bistro Rex a hatted French delight. | ..at what makes Bistro Rex a hatted French delight. |
493 | 00:24:57,920 | 00:24:59,040 | I am just going to say, | I am just going to say, |
494 | 00:24:59,240 | 00:25:01,520 | that is yummy. Yep. | that is yummy. Yep. |