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1 | 00:00:01,040 | 00:00:03,200 | MAEVE O'MEARA: It's Mexican Week on The Chefs' Line... | MAEVE O'MEARA: It's Mexican Week on The Chefs' Line... |
2 | 00:00:03,399 | 00:00:04,719 | Oh, it smells amazing. | Oh, it smells amazing. |
3 | 00:00:04,919 | 00:00:07,240 | And tonight, for our final Mexican stand-off... | And tonight, for our final Mexican stand-off... |
4 | 00:00:07,440 | 00:00:08,800 | Let's go. Come on, vamanos. | Let's go. Come on, vamanos. |
5 | 00:00:09,000 | 00:00:11,439 | ..pork is the star. | ..pork is the star. |
6 | 00:00:11,640 | 00:00:13,240 | It's really good. | It's really good. |
7 | 00:00:13,439 | 00:00:15,480 | It's a delicious and juicy meat, | It's a delicious and juicy meat, |
8 | 00:00:15,679 | 00:00:17,920 | perfect for taking on Mexican flavours | perfect for taking on Mexican flavours |
9 | 00:00:18,120 | 00:00:21,160 | and takes skill to cook to perfection. | and takes skill to cook to perfection. |
10 | 00:00:21,359 | 00:00:22,879 | Mmm. Yum. | Mmm. Yum. |
11 | 00:00:23,079 | 00:00:25,399 | All week... Come on and get it! | All week... Come on and get it! |
12 | 00:00:25,600 | 00:00:28,000 | ..home cooks Alejandra and Maria... | ..home cooks Alejandra and Maria... |
13 | 00:00:28,199 | 00:00:29,920 | Maria, nice one! | Maria, nice one! |
14 | 00:00:30,120 | 00:00:32,079 | ..have been pitting their cooking skills | ..have been pitting their cooking skills |
15 | 00:00:32,280 | 00:00:36,240 | against top Mexican restaurant, Mamasita. | against top Mexican restaurant, Mamasita. |
16 | 00:00:36,439 | 00:00:38,320 | The flavour, unbelievable. | The flavour, unbelievable. |
17 | 00:00:38,520 | 00:00:41,159 | In a competition that escalated in difficulty | In a competition that escalated in difficulty |
18 | 00:00:41,359 | 00:00:43,359 | starting with the apprentice chef, | starting with the apprentice chef, |
19 | 00:00:43,560 | 00:00:45,280 | and ending tonight with the final stop | and ending tonight with the final stop |
20 | 00:00:45,479 | 00:00:48,280 | in their chefs' line, Head Chef Michael. | in their chefs' line, Head Chef Michael. |
21 | 00:00:48,479 | 00:00:49,960 | Chef Michael, how are you doing? | Chef Michael, how are you doing? |
22 | 00:00:50,200 | 00:00:53,560 | Good. You know what? I'm starting to feel the pressure, actually. Yeah. | Good. You know what? I'm starting to feel the pressure, actually. Yeah. |
23 | 00:00:53,759 | 00:00:59,920 | But whose pork dish will win Mexican Week on The Chefs' Line? | But whose pork dish will win Mexican Week on The Chefs' Line? |
24 | 00:01:06,000 | 00:01:08,960 | Welcome back to The Chefs' Line Mexican Week. | Welcome back to The Chefs' Line Mexican Week. |
25 | 00:01:09,159 | 00:01:12,280 | Our home cooks this week have been incredibly strong | Our home cooks this week have been incredibly strong |
26 | 00:01:12,480 | 00:01:14,280 | with both Maria and Alejandra | with both Maria and Alejandra |
27 | 00:01:14,480 | 00:01:17,359 | making it all the way to the end of The Chefs' Line. | making it all the way to the end of The Chefs' Line. |
28 | 00:01:17,560 | 00:01:18,840 | BOTH: Whoo! | BOTH: Whoo! |
29 | 00:01:19,039 | 00:01:20,599 | Yes! | Yes! |
30 | 00:01:20,799 | 00:01:22,079 | (LAUGHTER) | (LAUGHTER) |
31 | 00:01:22,280 | 00:01:24,519 | Well, home cooks, you might have had it your way this week, | Well, home cooks, you might have had it your way this week, |
32 | 00:01:24,719 | 00:01:28,359 | but Head Chef Michael is a seasoned professional, | but Head Chef Michael is a seasoned professional, |
33 | 00:01:28,560 | 00:01:30,159 | so you've got an uphill battle. | so you've got an uphill battle. |
34 | 00:01:30,359 | 00:01:32,520 | MARK OLIVE: And tonight, to decide our winner | MARK OLIVE: And tonight, to decide our winner |
35 | 00:01:32,719 | 00:01:36,400 | we're asking you for some perfect Mexican pork. | we're asking you for some perfect Mexican pork. |
36 | 00:01:36,599 | 00:01:38,439 | Whoo! | Whoo! |
37 | 00:01:38,640 | 00:01:43,280 | Head Chef Michael, how are you feeling about tonight's cook-off? | Head Chef Michael, how are you feeling about tonight's cook-off? |
38 | 00:01:43,479 | 00:01:44,759 | Over the last couple of nights, | Over the last couple of nights, |
39 | 00:01:44,960 | 00:01:47,240 | it's been pretty exciting watching and smelling the food. | it's been pretty exciting watching and smelling the food. |
40 | 00:01:47,439 | 00:01:49,319 | I'm pretty revved and ready to go. | I'm pretty revved and ready to go. |
41 | 00:01:49,560 | 00:01:53,920 | Alejandra, you've danced your way through Mexican week with two trophies! | Alejandra, you've danced your way through Mexican week with two trophies! |
42 | 00:01:54,120 | 00:01:59,400 | Whoo! I'm looking for the third one. | Whoo! I'm looking for the third one. |
43 | 00:01:59,599 | 00:02:04,560 | Hey, Maria, you've had some beautiful classic family recipes. | Hey, Maria, you've had some beautiful classic family recipes. |
44 | 00:02:04,760 | 00:02:06,480 | Have you got a good one tonight? | Have you got a good one tonight? |
45 | 00:02:06,680 | 00:02:09,919 | Yes, I think I have an amazing secret weapon for the end | Yes, I think I have an amazing secret weapon for the end |
46 | 00:02:10,120 | 00:02:12,159 | and I'm just going to have fun. | and I'm just going to have fun. |
47 | 00:02:12,360 | 00:02:14,000 | Tonight's blind judge will be Mark. | Tonight's blind judge will be Mark. |
48 | 00:02:14,199 | 00:02:16,639 | MARK OLIVE: Well, good luck, Maria. | MARK OLIVE: Well, good luck, Maria. |
49 | 00:02:16,840 | 00:02:18,280 | Thank you. | Thank you. |
50 | 00:02:18,479 | 00:02:19,800 | Good luck, Alejandra. | Good luck, Alejandra. |
51 | 00:02:20,000 | 00:02:21,719 | Thanks. | Thanks. |
52 | 00:02:21,920 | 00:02:26,240 | Head Chef Michael, good luck, because I think you might need it. | Head Chef Michael, good luck, because I think you might need it. |
53 | 00:02:26,439 | 00:02:27,879 | (LAUGHS) | (LAUGHS) |
54 | 00:02:31,400 | 00:02:35,840 | OK, you have 90 minutes to serve up your best Mexican pork. | OK, you have 90 minutes to serve up your best Mexican pork. |
55 | 00:02:36,039 | 00:02:37,599 | So let's cook! | So let's cook! |
56 | 00:02:37,800 | 00:02:39,079 | Come on, vamanos. | Come on, vamanos. |
57 | 00:02:39,280 | 00:02:41,000 | Vamanos, lots to do. | Vamanos, lots to do. |
58 | 00:02:50,960 | 00:02:57,079 | DAN HONG: Pork is much loved in Mexico, it's very versatile, it's very cheap | DAN HONG: Pork is much loved in Mexico, it's very versatile, it's very cheap |
59 | 00:02:57,280 | 00:03:00,199 | and there's so many dishes that they could make with pork. | and there's so many dishes that they could make with pork. |
60 | 00:03:00,400 | 00:03:02,840 | Absolutely, I think some of the best Mexican dishes | Absolutely, I think some of the best Mexican dishes |
61 | 00:03:03,039 | 00:03:04,800 | have pork at the heart of them. | have pork at the heart of them. |
62 | 00:03:05,039 | 00:03:08,800 | This is a really great open challenge to see what they can do. Mm. | This is a really great open challenge to see what they can do. Mm. |
63 | 00:03:10,120 | 00:03:13,199 | Tonight, I am looking for a third trophy. | Tonight, I am looking for a third trophy. |
64 | 00:03:13,400 | 00:03:15,719 | I'm cooking tonight cochinita pilbil. | I'm cooking tonight cochinita pilbil. |
65 | 00:03:15,919 | 00:03:20,039 | Cochinita pilbil in Spanish mean, "pork cooked for a long time". | Cochinita pilbil in Spanish mean, "pork cooked for a long time". |
66 | 00:03:20,240 | 00:03:24,280 | I'm dedicating this dish to one of my best Mexican friends, | I'm dedicating this dish to one of my best Mexican friends, |
67 | 00:03:24,479 | 00:03:27,280 | she teach me how to made it last year when I was there. | she teach me how to made it last year when I was there. |
68 | 00:03:27,479 | 00:03:29,759 | I'm from Venezuela, South America. | I'm from Venezuela, South America. |
69 | 00:03:29,960 | 00:03:34,120 | When I moved to Australia, I couldn't find any good Latin food. | When I moved to Australia, I couldn't find any good Latin food. |
70 | 00:03:34,319 | 00:03:37,280 | My husband told me, "Alejandra, why don't you cook your own food?" | My husband told me, "Alejandra, why don't you cook your own food?" |
71 | 00:03:37,479 | 00:03:42,120 | And, you know, something just click on my mind and I just start getting | And, you know, something just click on my mind and I just start getting |
72 | 00:03:42,319 | 00:03:44,759 | passionate about food, especially Latin food. | passionate about food, especially Latin food. |
73 | 00:03:44,960 | 00:03:47,280 | Yeah. (LAUGHS) | Yeah. (LAUGHS) |
74 | 00:03:49,000 | 00:03:53,960 | So I soak the chillies first, because they were dried chilli. | So I soak the chillies first, because they were dried chilli. |
75 | 00:03:54,159 | 00:03:58,759 | One is a smoky, a smoky flavour, the chipotle one and two guajillos. | One is a smoky, a smoky flavour, the chipotle one and two guajillos. |
76 | 00:03:58,960 | 00:04:04,120 | And then I blend the orange juice, lemon, | And then I blend the orange juice, lemon, |
77 | 00:04:04,319 | 00:04:07,280 | and a little bit of salt, you have to blend it. | and a little bit of salt, you have to blend it. |
78 | 00:04:09,439 | 00:04:12,400 | That's the spice to marinate the pork. | That's the spice to marinate the pork. |
79 | 00:04:12,599 | 00:04:17,360 | So you've got to combine all the flavours and you know, | So you've got to combine all the flavours and you know, |
80 | 00:04:17,560 | 00:04:21,319 | like a smoky and a little bit spicy on the pork. | like a smoky and a little bit spicy on the pork. |
81 | 00:04:21,519 | 00:04:27,319 | Put aluminium foil, banana leaf, put the pork inside the tray, | Put aluminium foil, banana leaf, put the pork inside the tray, |
82 | 00:04:27,519 | 00:04:30,759 | wrap it up, put it in the oven straightaway. | wrap it up, put it in the oven straightaway. |
83 | 00:04:30,959 | 00:04:32,720 | That has to be the first thing | That has to be the first thing |
84 | 00:04:32,920 | 00:04:35,800 | because it's going to take a long time to cook. | because it's going to take a long time to cook. |
85 | 00:04:38,920 | 00:04:41,480 | That looks beautiful. | That looks beautiful. |
86 | 00:04:41,680 | 00:04:44,199 | I'm just chopping the meat, the pork. | I'm just chopping the meat, the pork. |
87 | 00:04:44,399 | 00:04:48,639 | Tonight, I am making stuffed chillies with pork | Tonight, I am making stuffed chillies with pork |
88 | 00:04:48,840 | 00:04:50,439 | in a zucchini flower sauce. | in a zucchini flower sauce. |
89 | 00:04:50,639 | 00:04:52,920 | This is my dad's recipe. | This is my dad's recipe. |
90 | 00:04:53,120 | 00:04:57,159 | My dad usually cook this recipe for special occasions. | My dad usually cook this recipe for special occasions. |
91 | 00:04:57,360 | 00:04:59,439 | So I'm originally from Mexico City. | So I'm originally from Mexico City. |
92 | 00:04:59,639 | 00:05:03,439 | I love cooking because it's the way I connect with Mexico. | I love cooking because it's the way I connect with Mexico. |
93 | 00:05:05,439 | 00:05:09,079 | I am using pork neck tonight because it has a lot of fat | I am using pork neck tonight because it has a lot of fat |
94 | 00:05:09,279 | 00:05:12,040 | and that fat works together with the other elements | and that fat works together with the other elements |
95 | 00:05:12,240 | 00:05:13,879 | to stand up the flavour. | to stand up the flavour. |
96 | 00:05:14,079 | 00:05:16,959 | I'm going to put some salt, some pepper. | I'm going to put some salt, some pepper. |
97 | 00:05:17,160 | 00:05:21,120 | To make my pork mix, I season it with salt, pepper, | To make my pork mix, I season it with salt, pepper, |
98 | 00:05:21,319 | 00:05:22,879 | oregano and cumin. | oregano and cumin. |
99 | 00:05:23,079 | 00:05:26,560 | Dice some onion, some garlic. (SIGHS) | Dice some onion, some garlic. (SIGHS) |
100 | 00:05:26,759 | 00:05:28,040 | And the pear. | And the pear. |
101 | 00:05:28,240 | 00:05:35,840 | I'm cutting it into small squares, it's going to be the sweet part. | I'm cutting it into small squares, it's going to be the sweet part. |
102 | 00:05:37,319 | 00:05:38,800 | DAN HONG: Maria. Hello. | DAN HONG: Maria. Hello. |
103 | 00:05:39,000 | 00:05:40,399 | How are you going? | How are you going? |
104 | 00:05:40,600 | 00:05:44,480 | I'm seasoning the pork, so I'm going to stuff the chillies with the pork. | I'm seasoning the pork, so I'm going to stuff the chillies with the pork. |
105 | 00:05:44,680 | 00:05:47,480 | What's the pear for? Is that going in the stuffing as well? | What's the pear for? Is that going in the stuffing as well? |
106 | 00:05:47,680 | 00:05:49,720 | Yeah, it will go, yeah, with the pork. | Yeah, it will go, yeah, with the pork. |
107 | 00:05:49,920 | 00:05:53,240 | I think the sweetness of the pear will perfectly match the pork. | I think the sweetness of the pear will perfectly match the pork. |
108 | 00:05:53,439 | 00:05:55,399 | Just like pork and apples is a classic combination. | Just like pork and apples is a classic combination. |
109 | 00:05:55,600 | 00:05:56,879 | Yes, exactly, yeah. Wow. | Yes, exactly, yeah. Wow. |
110 | 00:05:57,079 | 00:06:00,439 | I can't wait to see what you put up. Thank you very much. | I can't wait to see what you put up. Thank you very much. |
111 | 00:06:00,639 | 00:06:06,040 | Then I just peel the tomatoes, dice it up and chop some parsley. | Then I just peel the tomatoes, dice it up and chop some parsley. |
112 | 00:06:06,240 | 00:06:09,720 | I just start cooking the pork. | I just start cooking the pork. |
113 | 00:06:09,920 | 00:06:13,879 | First I put some garlic, onion and the pork | First I put some garlic, onion and the pork |
114 | 00:06:14,079 | 00:06:15,519 | and cook it halfway through, | and cook it halfway through, |
115 | 00:06:15,720 | 00:06:19,800 | then I've added the tomatoes, the pear, the olives and the parsley. | then I've added the tomatoes, the pear, the olives and the parsley. |
116 | 00:06:20,000 | 00:06:23,600 | It's like a boom in your mouth, it will have the pork, | It's like a boom in your mouth, it will have the pork, |
117 | 00:06:23,800 | 00:06:26,439 | it will have some saltiness of the olives, or you're going to have some | it will have some saltiness of the olives, or you're going to have some |
118 | 00:06:26,639 | 00:06:29,519 | crunchiness of pine nuts, the sweetness of the pear | crunchiness of pine nuts, the sweetness of the pear |
119 | 00:06:29,720 | 00:06:33,079 | and everything inside the chillies so, I think it's going to be a boom. | and everything inside the chillies so, I think it's going to be a boom. |
120 | 00:06:33,279 | 00:06:35,399 | I am feeling very confident tonight. | I am feeling very confident tonight. |
121 | 00:06:35,600 | 00:06:40,159 | Chef Michael looks nervous, because it's two of us against him. | Chef Michael looks nervous, because it's two of us against him. |
122 | 00:06:40,360 | 00:06:42,319 | Chef Michael, how are you doing? | Chef Michael, how are you doing? |
123 | 00:06:42,560 | 00:06:46,319 | Good. You know what? I'm starting to feel the pressure, actually. Yeah. | Good. You know what? I'm starting to feel the pressure, actually. Yeah. |
124 | 00:06:46,519 | 00:06:48,600 | Alejandra and Maria have all these | Alejandra and Maria have all these |
125 | 00:06:48,800 | 00:06:51,480 | generations of tradition in their family | generations of tradition in their family |
126 | 00:06:51,680 | 00:06:55,319 | and I'm worried that our dishes aren't traditional enough. | and I'm worried that our dishes aren't traditional enough. |
127 | 00:06:55,519 | 00:07:00,040 | Tonight, I'll be doing our rojo mole pork with pickled radishes. | Tonight, I'll be doing our rojo mole pork with pickled radishes. |
128 | 00:07:00,240 | 00:07:03,600 | For me, Mexican cuisine really caught my eye, | For me, Mexican cuisine really caught my eye, |
129 | 00:07:03,800 | 00:07:05,560 | and it was things that I hadn't tasted before. | and it was things that I hadn't tasted before. |
130 | 00:07:05,759 | 00:07:08,240 | I've done a lot of South-East Asian cooking where it's all about | I've done a lot of South-East Asian cooking where it's all about |
131 | 00:07:08,439 | 00:07:11,319 | chillies and robust flavours, and I thought I knew chilli. | chillies and robust flavours, and I thought I knew chilli. |
132 | 00:07:11,519 | 00:07:14,639 | When I got to Mexican cuisine and Mamasita was using | When I got to Mexican cuisine and Mamasita was using |
133 | 00:07:14,879 | 00:07:18,600 | probably about six or seven different types of dried chillies at the time. | probably about six or seven different types of dried chillies at the time. |
134 | 00:07:18,800 | 00:07:22,120 | People think that chillies are hot, but they range from | People think that chillies are hot, but they range from |
135 | 00:07:22,319 | 00:07:25,439 | spicy through to those rich caramel tones, smoky leather tones. | spicy through to those rich caramel tones, smoky leather tones. |
136 | 00:07:25,680 | 00:07:28,600 | Playing with those chillies, it drew me straight in and really excited me. | Playing with those chillies, it drew me straight in and really excited me. |
137 | 00:07:28,800 | 00:07:31,879 | We're using three different types of chillies in this mole tonight. | We're using three different types of chillies in this mole tonight. |
138 | 00:07:32,079 | 00:07:34,920 | We're using ancho, mulato and a pasilla. | We're using ancho, mulato and a pasilla. |
139 | 00:07:35,120 | 00:07:40,159 | So we're just toasting these off to get some of the essential oils out. | So we're just toasting these off to get some of the essential oils out. |
140 | 00:07:40,360 | 00:07:42,480 | Some of them are giving them sort of a smoky character. | Some of them are giving them sort of a smoky character. |
141 | 00:07:42,680 | 00:07:44,279 | Some are in there for a little bit of heat. | Some are in there for a little bit of heat. |
142 | 00:07:44,480 | 00:07:46,959 | But, yeah, they should come together and make a nice mole. | But, yeah, they should come together and make a nice mole. |
143 | 00:07:47,159 | 00:07:50,560 | I'm going to rehydrate them in hot water here. Nice. | I'm going to rehydrate them in hot water here. Nice. |
144 | 00:07:50,759 | 00:07:52,560 | There's quite a few elements to this dish. | There's quite a few elements to this dish. |
145 | 00:07:52,759 | 00:07:55,240 | We've got a beautiful pork cutlet. | We've got a beautiful pork cutlet. |
146 | 00:07:55,439 | 00:07:57,159 | We're going to be pickling some radishes. | We're going to be pickling some radishes. |
147 | 00:07:57,360 | 00:07:59,720 | We've got some chargrilled spring onions. | We've got some chargrilled spring onions. |
148 | 00:07:59,920 | 00:08:03,439 | A smoked crema, and there's a spiced granola to go with it. | A smoked crema, and there's a spiced granola to go with it. |
149 | 00:08:03,639 | 00:08:05,600 | Then we're serving it all with handmade tortillas. | Then we're serving it all with handmade tortillas. |
150 | 00:08:05,800 | 00:08:07,360 | Mole takes a long time. | Mole takes a long time. |
151 | 00:08:07,560 | 00:08:08,959 | Traditionally you should be cooking it | Traditionally you should be cooking it |
152 | 00:08:09,160 | 00:08:10,560 | for at least about two and a half hours. | for at least about two and a half hours. |
153 | 00:08:10,759 | 00:08:12,040 | So we're on a bit of a push | So we're on a bit of a push |
154 | 00:08:12,240 | 00:08:14,439 | to get some of the flavours developed really early. | to get some of the flavours developed really early. |
155 | 00:08:14,639 | 00:08:17,639 | To make the mole, we're going to have the tomatillos, tomatoes, | To make the mole, we're going to have the tomatillos, tomatoes, |
156 | 00:08:17,839 | 00:08:19,360 | onion and garlic all in a pan. | onion and garlic all in a pan. |
157 | 00:08:19,560 | 00:08:22,680 | The texture of the mole is going to come from these tomatoes and onions. | The texture of the mole is going to come from these tomatoes and onions. |
158 | 00:08:22,879 | 00:08:25,279 | We'll be roasting the golden sultanas, almonds... | We'll be roasting the golden sultanas, almonds... |
159 | 00:08:25,480 | 00:08:26,959 | That's getting hot. | That's getting hot. |
160 | 00:08:27,160 | 00:08:30,199 | We'll also be roasting the seeds, there's sesame seeds, pumpkin seeds. | We'll also be roasting the seeds, there's sesame seeds, pumpkin seeds. |
161 | 00:08:30,399 | 00:08:33,440 | At the same time, peppercorns, cinnamon, star anise. | At the same time, peppercorns, cinnamon, star anise. |
162 | 00:08:33,679 | 00:08:36,279 | (WHIRRING) I'm just grinding up some of the spices. | (WHIRRING) I'm just grinding up some of the spices. |
163 | 00:08:36,480 | 00:08:37,919 | We want to get them fairly fine. | We want to get them fairly fine. |
164 | 00:08:38,120 | 00:08:40,759 | Everything's going to come together in a jug blender here. | Everything's going to come together in a jug blender here. |
165 | 00:08:43,720 | 00:08:45,159 | That can all go in. | That can all go in. |
166 | 00:08:47,559 | 00:08:52,039 | While the pork was in the oven, I started the pickled onions. | While the pork was in the oven, I started the pickled onions. |
167 | 00:08:52,240 | 00:08:58,200 | To make the pickled onion I cut half a red onion, I squeeze two limes, | To make the pickled onion I cut half a red onion, I squeeze two limes, |
168 | 00:08:58,399 | 00:09:02,480 | a little bit of salt and half a habanero chilli. | a little bit of salt and half a habanero chilli. |
169 | 00:09:02,679 | 00:09:07,039 | I want the pickle to be really, you know, like acidity. | I want the pickle to be really, you know, like acidity. |
170 | 00:09:07,240 | 00:09:10,720 | Like to mar... to be perfect with the pork. | Like to mar... to be perfect with the pork. |
171 | 00:09:13,399 | 00:09:15,720 | Aiven, what is it about this particular mole dish | Aiven, what is it about this particular mole dish |
172 | 00:09:15,919 | 00:09:18,320 | that makes it so special for Mamasita? | that makes it so special for Mamasita? |
173 | 00:09:18,519 | 00:09:20,720 | The pork can't be overcooked. Yes. | The pork can't be overcooked. Yes. |
174 | 00:09:20,919 | 00:09:25,519 | The fine balance of the mole with the smoked cream as well. | The fine balance of the mole with the smoked cream as well. |
175 | 00:09:25,720 | 00:09:27,440 | So, yeah, it's really interesting. | So, yeah, it's really interesting. |
176 | 00:09:27,639 | 00:09:30,120 | Need to get this mole done. | Need to get this mole done. |
177 | 00:09:30,320 | 00:09:31,639 | Then to the blender, | Then to the blender, |
178 | 00:09:31,840 | 00:09:34,360 | I'm adding the chillies that have been soaking in the water. | I'm adding the chillies that have been soaking in the water. |
179 | 00:09:34,600 | 00:09:38,480 | To get it blending, I'm going to have to start adding some of the chicken stock. | To get it blending, I'm going to have to start adding some of the chicken stock. |
180 | 00:09:39,919 | 00:09:43,200 | Put in the roasted tomatoes, tomatillos, onion and garlic. | Put in the roasted tomatoes, tomatillos, onion and garlic. |
181 | 00:09:43,399 | 00:09:46,559 | (BLENDER WHIRRS) | (BLENDER WHIRRS) |
182 | 00:09:49,879 | 00:09:51,399 | Once I'm happy with the consistency, | Once I'm happy with the consistency, |
183 | 00:09:51,600 | 00:09:54,120 | it goes into the pan to start cooking down. | it goes into the pan to start cooking down. |
184 | 00:09:56,039 | 00:09:57,480 | Chef Michael? Si! | Chef Michael? Si! |
185 | 00:09:57,679 | 00:09:59,840 | You gonna smoke the sour cream? Si! | You gonna smoke the sour cream? Si! |
186 | 00:10:00,039 | 00:10:03,440 | The mole flavour that we're looking at here is kind of bitter, | The mole flavour that we're looking at here is kind of bitter, |
187 | 00:10:03,639 | 00:10:05,879 | sweetened with a little bit of chocolate. | sweetened with a little bit of chocolate. |
188 | 00:10:06,080 | 00:10:09,200 | And the flavour profile is quite... quite heavy. | And the flavour profile is quite... quite heavy. |
189 | 00:10:09,399 | 00:10:12,559 | And so the sour cream's going to lighten it right up. | And so the sour cream's going to lighten it right up. |
190 | 00:10:12,759 | 00:10:14,879 | It's really simple, put the sour cream in the bowl, | It's really simple, put the sour cream in the bowl, |
191 | 00:10:15,080 | 00:10:16,360 | cover it with cling wrap. | cover it with cling wrap. |
192 | 00:10:16,559 | 00:10:18,559 | To get a flavour into that sour cream, | To get a flavour into that sour cream, |
193 | 00:10:18,759 | 00:10:21,840 | I'll try and trap as much smoke under that cling wrap as I can. | I'll try and trap as much smoke under that cling wrap as I can. |
194 | 00:10:22,039 | 00:10:24,639 | I'm going to repeat this process two to three times | I'm going to repeat this process two to three times |
195 | 00:10:24,840 | 00:10:27,360 | just to get the right smoke amount that I want. | just to get the right smoke amount that I want. |
196 | 00:10:27,559 | 00:10:31,240 | So we always talk about the whole premise of The Chefs' Line | So we always talk about the whole premise of The Chefs' Line |
197 | 00:10:31,440 | 00:10:34,840 | being passion versus professionalism. | being passion versus professionalism. |
198 | 00:10:35,080 | 00:10:38,559 | And this is exactly what we are seeing tonight. Absolutely. | And this is exactly what we are seeing tonight. Absolutely. |
199 | 00:10:38,759 | 00:10:41,240 | These are two extremely strong home cooks. | These are two extremely strong home cooks. |
200 | 00:10:41,440 | 00:10:42,720 | But Michael does have the edge | But Michael does have the edge |
201 | 00:10:42,919 | 00:10:46,639 | because he has over two decades of professional cooking under his belt. | because he has over two decades of professional cooking under his belt. |
202 | 00:10:46,840 | 00:10:48,919 | I have no idea what Mark's going to make of this. | I have no idea what Mark's going to make of this. |
203 | 00:10:49,120 | 00:10:50,639 | This is going to be hectic. | This is going to be hectic. |
204 | 00:10:52,039 | 00:10:54,440 | It's making a mess. | It's making a mess. |
205 | 00:10:57,279 | 00:10:59,559 | MAEVE O'MEARA: It's a pork Mexican stand-off | MAEVE O'MEARA: It's a pork Mexican stand-off |
206 | 00:10:59,759 | 00:11:01,679 | in The Chefs' Line kitchen tonight. | in The Chefs' Line kitchen tonight. |
207 | 00:11:01,879 | 00:11:03,159 | Nice. | Nice. |
208 | 00:11:03,360 | 00:11:05,039 | Our two remaining home cooks | Our two remaining home cooks |
209 | 00:11:05,240 | 00:11:08,440 | are up against Mamasita's head chef, Michael. | are up against Mamasita's head chef, Michael. |
210 | 00:11:08,639 | 00:11:11,440 | Oh, that smells amazing and it's almost ready. | Oh, that smells amazing and it's almost ready. |
211 | 00:11:11,639 | 00:11:15,000 | They're all quietly confident they'll deliver blind judge Mark, | They're all quietly confident they'll deliver blind judge Mark, |
212 | 00:11:15,200 | 00:11:19,240 | a knockout pork dish to take out the top spot. | a knockout pork dish to take out the top spot. |
213 | 00:11:19,440 | 00:11:22,159 | Pork, whatever form it comes in, has to be cooked perfectly. | Pork, whatever form it comes in, has to be cooked perfectly. |
214 | 00:11:22,360 | 00:11:25,759 | And not only that, what it's flavoured with, the spices, | And not only that, what it's flavoured with, the spices, |
215 | 00:11:25,960 | 00:11:30,080 | the accompaniment, that's got to be a real feature with the pork. | the accompaniment, that's got to be a real feature with the pork. |
216 | 00:11:30,279 | 00:11:34,080 | They're three key elements I'm looking for in this pork challenge. | They're three key elements I'm looking for in this pork challenge. |
217 | 00:11:34,320 | 00:11:36,960 | MELISSA LEONG: This pork looks absolutely gorgeous. MICHAEL: Yeah. | MELISSA LEONG: This pork looks absolutely gorgeous. MICHAEL: Yeah. |
218 | 00:11:37,159 | 00:11:38,480 | I mean, look at the fat cap on this. | I mean, look at the fat cap on this. |
219 | 00:11:38,679 | 00:11:41,240 | It's a beautiful organic pork rack, and the fat on it, | It's a beautiful organic pork rack, and the fat on it, |
220 | 00:11:41,440 | 00:11:42,840 | you can tell that it's eaten really well. | you can tell that it's eaten really well. |
221 | 00:11:43,039 | 00:11:44,519 | Yep. It's a nice clean white fat. | Yep. It's a nice clean white fat. |
222 | 00:11:44,720 | 00:11:46,600 | It's fairly soft, which is good. | It's fairly soft, which is good. |
223 | 00:11:46,799 | 00:11:50,679 | I'm going to score the fat, which is going to help it render out. | I'm going to score the fat, which is going to help it render out. |
224 | 00:11:50,879 | 00:11:52,200 | Now I've scored the fat, | Now I've scored the fat, |
225 | 00:11:52,399 | 00:11:55,159 | I can season it with salt and get it searing in the pan. | I can season it with salt and get it searing in the pan. |
226 | 00:11:55,360 | 00:11:57,879 | This being a pork challenge, the pork has to be perfect. | This being a pork challenge, the pork has to be perfect. |
227 | 00:11:58,080 | 00:12:00,679 | So when I'm cooking it, I can't overdo it. | So when I'm cooking it, I can't overdo it. |
228 | 00:12:00,879 | 00:12:02,919 | I want my pork cooked just over medium rare. | I want my pork cooked just over medium rare. |
229 | 00:12:03,120 | 00:12:04,960 | It should be blushing as you slice it. | It should be blushing as you slice it. |
230 | 00:12:05,159 | 00:12:08,360 | Now that my pork's ready to go, I can put it in the oven. | Now that my pork's ready to go, I can put it in the oven. |
231 | 00:12:08,559 | 00:12:10,720 | Hey! What are you doing in my fridge? | Hey! What are you doing in my fridge? |
232 | 00:12:10,919 | 00:12:15,039 | (BOTH LAUGH) | (BOTH LAUGH) |
233 | 00:12:17,879 | 00:12:22,279 | To make my zucchini flower sauce, I toss in the zucchini flowers, | To make my zucchini flower sauce, I toss in the zucchini flowers, |
234 | 00:12:22,480 | 00:12:27,480 | pan-fry some onion, add in some vegetable stock. | pan-fry some onion, add in some vegetable stock. |
235 | 00:12:29,440 | 00:12:34,759 | Then I blend it with some sour cream and put it back into the pan. | Then I blend it with some sour cream and put it back into the pan. |
236 | 00:12:34,960 | 00:12:38,080 | Once the zucchini flower sauce is ready, | Once the zucchini flower sauce is ready, |
237 | 00:12:38,279 | 00:12:41,799 | I boil the dry chillies until they are soft. | I boil the dry chillies until they are soft. |
238 | 00:12:42,000 | 00:12:46,440 | Then I open it up, I clean it up, I take out the seeds. | Then I open it up, I clean it up, I take out the seeds. |
239 | 00:12:46,639 | 00:12:51,120 | Chilli ancho, it's the dry version of poblano chilli. | Chilli ancho, it's the dry version of poblano chilli. |
240 | 00:12:55,240 | 00:12:58,000 | 35 minutes everyone. 35 minutes. | 35 minutes everyone. 35 minutes. |
241 | 00:12:58,200 | 00:12:59,720 | Alright. | Alright. |
242 | 00:12:59,919 | 00:13:02,360 | Now that we've got the mole cooking down, | Now that we've got the mole cooking down, |
243 | 00:13:02,559 | 00:13:03,840 | I need to start cooking my pickle. | I need to start cooking my pickle. |
244 | 00:13:04,039 | 00:13:05,399 | The pickle is really quite simple. | The pickle is really quite simple. |
245 | 00:13:05,600 | 00:13:08,440 | It's a mixture of vinegar, water, some jamaica in for some flavour. | It's a mixture of vinegar, water, some jamaica in for some flavour. |
246 | 00:13:08,639 | 00:13:11,720 | Basically it's dried hibiscus flower. | Basically it's dried hibiscus flower. |
247 | 00:13:11,919 | 00:13:14,799 | Bring it up to the boil, take it off the heat and put the radishes in. | Bring it up to the boil, take it off the heat and put the radishes in. |
248 | 00:13:15,000 | 00:13:16,600 | And some sugar, yeah. | And some sugar, yeah. |
249 | 00:13:20,080 | 00:13:21,360 | That's good. | That's good. |
250 | 00:13:21,559 | 00:13:24,519 | MELISSA LEONG: Ooh la la! (LAUGHS) | MELISSA LEONG: Ooh la la! (LAUGHS) |
251 | 00:13:27,120 | 00:13:32,559 | To make the tortillas, it's one cup of flour, one cup of water, and mix it up. | To make the tortillas, it's one cup of flour, one cup of water, and mix it up. |
252 | 00:13:33,919 | 00:13:39,600 | And then you grab a little ball and use the tortilla maker | And then you grab a little ball and use the tortilla maker |
253 | 00:13:39,799 | 00:13:44,519 | and press, and you get the little round tortilla. | and press, and you get the little round tortilla. |
254 | 00:13:44,720 | 00:13:49,480 | And then I cook the tortillas in a frypan with a little bit of oil. | And then I cook the tortillas in a frypan with a little bit of oil. |
255 | 00:13:49,679 | 00:13:51,759 | When the tortillas are done, | When the tortillas are done, |
256 | 00:13:51,960 | 00:13:55,600 | you just need to cut it in little pieces and deep-fry. | you just need to cut it in little pieces and deep-fry. |
257 | 00:13:57,279 | 00:14:01,159 | How are you doing, Alejandra? I'm trying to make a little basket. | How are you doing, Alejandra? I'm trying to make a little basket. |
258 | 00:14:01,360 | 00:14:03,279 | It looks beautiful. Oh, I'm trying. They're weird. | It looks beautiful. Oh, I'm trying. They're weird. |
259 | 00:14:03,480 | 00:14:05,000 | No, it looks amazing. | No, it looks amazing. |
260 | 00:14:05,200 | 00:14:07,720 | It took me a little while to do it. | It took me a little while to do it. |
261 | 00:14:07,919 | 00:14:10,759 | Folding the banana leaf, staple them. | Folding the banana leaf, staple them. |
262 | 00:14:10,960 | 00:14:13,440 | Yeah. I made it. | Yeah. I made it. |
263 | 00:14:13,639 | 00:14:19,159 | Once I finished the little basket, I did the salsa verde. | Once I finished the little basket, I did the salsa verde. |
264 | 00:14:19,360 | 00:14:28,200 | I made the salsa verde with capsicum, onion, coriander, garlic, | I made the salsa verde with capsicum, onion, coriander, garlic, |
265 | 00:14:28,399 | 00:14:31,799 | a little bit of oil, a little bit of water. | a little bit of oil, a little bit of water. |
266 | 00:14:32,000 | 00:14:34,080 | I just blend it up and that's it. | I just blend it up and that's it. |
267 | 00:14:39,080 | 00:14:42,440 | You need to put some tortillas on. I need to put some tortillas on, eh? | You need to put some tortillas on. I need to put some tortillas on, eh? |
268 | 00:14:42,639 | 00:14:44,840 | MICHAEL: I'm going to make a tortilla dough here. | MICHAEL: I'm going to make a tortilla dough here. |
269 | 00:14:45,039 | 00:14:47,200 | I'm just going to bring it together using my hands. | I'm just going to bring it together using my hands. |
270 | 00:14:50,480 | 00:14:53,759 | Once I've pressed the tortillas, I can cook them off in the pan. | Once I've pressed the tortillas, I can cook them off in the pan. |
271 | 00:14:53,960 | 00:14:58,200 | We've got a little granola spice, we're using sesame seeds, | We've got a little granola spice, we're using sesame seeds, |
272 | 00:14:58,399 | 00:15:01,360 | pumpkin seeds, some buckwheat for texture. | pumpkin seeds, some buckwheat for texture. |
273 | 00:15:01,559 | 00:15:03,799 | Also you're putting coriander and cumin in there. | Also you're putting coriander and cumin in there. |
274 | 00:15:04,039 | 00:15:06,519 | And we're going to add that to the top of the mole for a bit of texture. | And we're going to add that to the top of the mole for a bit of texture. |
275 | 00:15:06,720 | 00:15:09,679 | DAN HONG: OK, guys, five minutes to go! | DAN HONG: OK, guys, five minutes to go! |
276 | 00:15:09,879 | 00:15:13,440 | I better check this pork. | I better check this pork. |
277 | 00:15:13,639 | 00:15:15,679 | Oh, this is smelling so good. | Oh, this is smelling so good. |
278 | 00:15:17,200 | 00:15:18,600 | Mmm. Yum. | Mmm. Yum. |
279 | 00:15:18,799 | 00:15:21,919 | My mole's almost done, we need to finish it off with some chocolate. | My mole's almost done, we need to finish it off with some chocolate. |
280 | 00:15:22,120 | 00:15:23,720 | The chocolate's just there to help mellow out | The chocolate's just there to help mellow out |
281 | 00:15:23,919 | 00:15:26,360 | some of that strong, smoky, bitter tone. | some of that strong, smoky, bitter tone. |
282 | 00:15:26,559 | 00:15:27,960 | Well, it's Oaxacan chocolate | Well, it's Oaxacan chocolate |
283 | 00:15:28,159 | 00:15:30,039 | and it should have a hint of cinnamon to it. | and it should have a hint of cinnamon to it. |
284 | 00:15:30,240 | 00:15:32,519 | This is because it's usually not made with any dairy. | This is because it's usually not made with any dairy. |
285 | 00:15:32,720 | 00:15:34,240 | The last thing we're gonna do... | The last thing we're gonna do... |
286 | 00:15:34,440 | 00:15:36,240 | Pork, pork! Jeez. | Pork, pork! Jeez. |
287 | 00:15:36,440 | 00:15:40,559 | I take the pork out of the oven. | I take the pork out of the oven. |
288 | 00:15:40,759 | 00:15:42,279 | The moment of truth. | The moment of truth. |
289 | 00:15:42,480 | 00:15:45,639 | And it's spot-on. I am so excited. | And it's spot-on. I am so excited. |
290 | 00:15:50,279 | 00:15:52,200 | It's really good. | It's really good. |
291 | 00:15:52,399 | 00:15:54,559 | A minute to go, Chef. MICHAEL: Si. | A minute to go, Chef. MICHAEL: Si. |
292 | 00:15:54,759 | 00:15:56,120 | Start plating now. | Start plating now. |
293 | 00:15:56,320 | 00:16:00,039 | I plated really simple, pork inside the little basket, | I plated really simple, pork inside the little basket, |
294 | 00:16:00,240 | 00:16:02,039 | salsa verde on the side. | salsa verde on the side. |
295 | 00:16:02,240 | 00:16:06,000 | I grab my chilli ancho, I stuff it up with the pork mix | I grab my chilli ancho, I stuff it up with the pork mix |
296 | 00:16:06,200 | 00:16:09,600 | and place it into the middle of the plate. | and place it into the middle of the plate. |
297 | 00:16:09,799 | 00:16:16,919 | MICHAEL: Smoked crema, chargrilled spring onions, the pickled radishes. | MICHAEL: Smoked crema, chargrilled spring onions, the pickled radishes. |
298 | 00:16:20,320 | 00:16:23,399 | Pickled onion on top, garnished with micro herbs. | Pickled onion on top, garnished with micro herbs. |
299 | 00:16:23,600 | 00:16:26,039 | MELISSA LEONG: Alejandra to the pass. Well done! | MELISSA LEONG: Alejandra to the pass. Well done! |
300 | 00:16:26,240 | 00:16:29,840 | (APPLAUSE) | (APPLAUSE) |
301 | 00:16:32,320 | 00:16:36,159 | I drizzle a little bit with the parsley oil. | I drizzle a little bit with the parsley oil. |
302 | 00:16:37,480 | 00:16:39,320 | Come on! Do you need help? | Come on! Do you need help? |
303 | 00:16:39,519 | 00:16:41,399 | Are you OK? I'm OK, thank you. | Are you OK? I'm OK, thank you. |
304 | 00:16:41,600 | 00:16:45,200 | Yes. Do it. Do it. MELISSA LEONG: Maria! | Yes. Do it. Do it. MELISSA LEONG: Maria! |
305 | 00:16:45,399 | 00:16:48,080 | (CHEERING) | (CHEERING) |
306 | 00:16:48,279 | 00:16:50,120 | MELISSA LEONG: Well done. | MELISSA LEONG: Well done. |
307 | 00:16:54,240 | 00:16:55,600 | Amazing, chef. | Amazing, chef. |
308 | 00:16:55,799 | 00:16:57,279 | He's coming! | He's coming! |
309 | 00:16:57,480 | 00:16:59,879 | BOTH: Whoo-hoo! | BOTH: Whoo-hoo! |
310 | 00:17:00,080 | 00:17:02,320 | Oh, my God. Beautiful. | Oh, my God. Beautiful. |
311 | 00:17:02,519 | 00:17:05,880 | How did we do? Lovely, ladies. Well done. Really good work. | How did we do? Lovely, ladies. Well done. Really good work. |
312 | 00:17:06,079 | 00:17:07,839 | I'm really happy with the plate I put up. | I'm really happy with the plate I put up. |
313 | 00:17:08,039 | 00:17:11,640 | It's got fantastic complexity in the mole, the pork's cooked beautifully, | It's got fantastic complexity in the mole, the pork's cooked beautifully, |
314 | 00:17:11,839 | 00:17:13,599 | and I really hope Mark loves it. | and I really hope Mark loves it. |
315 | 00:17:19,680 | 00:17:22,000 | MAEVE O'MEARA: Tonight on The Chefs' Line, | MAEVE O'MEARA: Tonight on The Chefs' Line, |
316 | 00:17:22,200 | 00:17:26,000 | it's a battle to create the best Mexican pork dish. | it's a battle to create the best Mexican pork dish. |
317 | 00:17:26,200 | 00:17:29,559 | Home cook Alejandra has made cochinita pilbil, | Home cook Alejandra has made cochinita pilbil, |
318 | 00:17:29,759 | 00:17:33,200 | a slow-cooked pork stew she learnt in Mexico. | a slow-cooked pork stew she learnt in Mexico. |
319 | 00:17:33,400 | 00:17:36,920 | Home cook Maria is making her dad's specialty - | Home cook Maria is making her dad's specialty - |
320 | 00:17:37,119 | 00:17:40,799 | pork stuffed chillies with zucchini flower sauce. | pork stuffed chillies with zucchini flower sauce. |
321 | 00:17:41,000 | 00:17:45,519 | And Mamasita's Head Chef Michael is serving rojo mole - | And Mamasita's Head Chef Michael is serving rojo mole - |
322 | 00:17:45,720 | 00:17:49,400 | a rack of pork with a complex spicy sauce. | a rack of pork with a complex spicy sauce. |
323 | 00:17:49,599 | 00:17:52,200 | Blind judge Mark will now taste all the dishes | Blind judge Mark will now taste all the dishes |
324 | 00:17:52,400 | 00:17:57,000 | and decide on a winning plate without knowing who cooked what. | and decide on a winning plate without knowing who cooked what. |
325 | 00:17:57,200 | 00:18:01,839 | Welcome back, Mark. Look at these three amazing pork dishes. | Welcome back, Mark. Look at these three amazing pork dishes. |
326 | 00:18:02,039 | 00:18:04,400 | MARK OLIVE: These all look like they could be from a restaurant, | MARK OLIVE: These all look like they could be from a restaurant, |
327 | 00:18:04,599 | 00:18:06,079 | there's no doubt about that. | there's no doubt about that. |
328 | 00:18:06,279 | 00:18:08,640 | It's triple pork - where should we start tonight? | It's triple pork - where should we start tonight? |
329 | 00:18:08,839 | 00:18:10,440 | Let's start up here. | Let's start up here. |
330 | 00:18:11,880 | 00:18:16,720 | This is pork stuffed chillies with zucchini flower sauce. | This is pork stuffed chillies with zucchini flower sauce. |
331 | 00:18:16,920 | 00:18:19,200 | Doesn't it look beautiful? | Doesn't it look beautiful? |
332 | 00:18:19,400 | 00:18:22,599 | Bit of pear on the top here, stuffed chillies, that could be dangerous. | Bit of pear on the top here, stuffed chillies, that could be dangerous. |
333 | 00:18:22,799 | 00:18:25,799 | Well, it's not, because it's a dried poblano. | Well, it's not, because it's a dried poblano. |
334 | 00:18:26,000 | 00:18:27,640 | It's a very mild chilli. | It's a very mild chilli. |
335 | 00:18:28,960 | 00:18:30,240 | Mmm. | Mmm. |
336 | 00:18:30,440 | 00:18:37,559 | And inside is pork, pine nuts, black olives, tomato and pear. | And inside is pork, pine nuts, black olives, tomato and pear. |
337 | 00:18:37,759 | 00:18:42,119 | Pork is just flavoursome, cooked well, juicy. | Pork is just flavoursome, cooked well, juicy. |
338 | 00:18:44,079 | 00:18:48,000 | Oh, gorgeous. It's creamy. | Oh, gorgeous. It's creamy. |
339 | 00:18:48,200 | 00:18:52,279 | I can taste that parsley oil there, nice consistency. | I can taste that parsley oil there, nice consistency. |
340 | 00:18:52,480 | 00:18:55,599 | What a great team they make up, olives and pears, | What a great team they make up, olives and pears, |
341 | 00:18:55,799 | 00:18:57,400 | that lovely salty with the sweet. | that lovely salty with the sweet. |
342 | 00:18:57,599 | 00:19:00,640 | Mmm! | Mmm! |
343 | 00:19:00,839 | 00:19:02,720 | Well, you sound like you're really enjoying this. | Well, you sound like you're really enjoying this. |
344 | 00:19:02,920 | 00:19:06,000 | Make sure you save some room, there's two more to go. | Make sure you save some room, there's two more to go. |
345 | 00:19:06,200 | 00:19:07,839 | Let's go down the bottom. | Let's go down the bottom. |
346 | 00:19:08,039 | 00:19:14,480 | This is cochinita pilbil which is a very traditional slow-cooked pork | This is cochinita pilbil which is a very traditional slow-cooked pork |
347 | 00:19:14,680 | 00:19:17,920 | marinated with annatto seed and orange juice | marinated with annatto seed and orange juice |
348 | 00:19:18,119 | 00:19:20,279 | from the Yucatan region of Mexico. | from the Yucatan region of Mexico. |
349 | 00:19:20,480 | 00:19:23,880 | Presentation's beautiful. Look at these little corn chips here. | Presentation's beautiful. Look at these little corn chips here. |
350 | 00:19:24,079 | 00:19:28,319 | On top of the meat we have pickled onion and habanero salsa. | On top of the meat we have pickled onion and habanero salsa. |
351 | 00:19:28,519 | 00:19:31,680 | Wow. I want to try the pork first. | Wow. I want to try the pork first. |
352 | 00:19:34,599 | 00:19:37,240 | Really nice. I can taste the orange juice. | Really nice. I can taste the orange juice. |
353 | 00:19:37,440 | 00:19:40,000 | Pork could have been done a little bit longer, | Pork could have been done a little bit longer, |
354 | 00:19:40,200 | 00:19:42,279 | it could have been a little bit more juicier and softer. | it could have been a little bit more juicier and softer. |
355 | 00:19:42,519 | 00:19:47,720 | This dish traditionally is cooked for at least six hours. Yeah. | This dish traditionally is cooked for at least six hours. Yeah. |
356 | 00:19:47,920 | 00:19:52,920 | So, 90 minutes, that's a tough call to get that pork nice and soft. | So, 90 minutes, that's a tough call to get that pork nice and soft. |
357 | 00:19:58,079 | 00:20:01,599 | These pickled onions, just loving them. | These pickled onions, just loving them. |
358 | 00:20:01,799 | 00:20:04,960 | And the tortilla chips, I could eat these all the time. | And the tortilla chips, I could eat these all the time. |
359 | 00:20:05,160 | 00:20:06,519 | You know, gives it that crunch. | You know, gives it that crunch. |
360 | 00:20:06,720 | 00:20:08,799 | It's a simple dish and it's beautifully done. | It's a simple dish and it's beautifully done. |
361 | 00:20:09,000 | 00:20:12,799 | OK, well, there's a final dish. So let's see how that goes. | OK, well, there's a final dish. So let's see how that goes. |
362 | 00:20:13,000 | 00:20:14,279 | Definitely. | Definitely. |
363 | 00:20:14,480 | 00:20:17,200 | Rojo mole pork with pickled radishes. | Rojo mole pork with pickled radishes. |
364 | 00:20:17,400 | 00:20:21,759 | I love a pork chop and with a little bit of sour cream on the side. | I love a pork chop and with a little bit of sour cream on the side. |
365 | 00:20:21,960 | 00:20:24,279 | This is a triple-smoked sour cream. | This is a triple-smoked sour cream. |
366 | 00:20:24,480 | 00:20:28,000 | I can smell that. That smoky, smoky flavour. | I can smell that. That smoky, smoky flavour. |
367 | 00:20:28,200 | 00:20:29,640 | These are the pickled radishes | These are the pickled radishes |
368 | 00:20:29,839 | 00:20:31,599 | and then you have some chargrilled spring onion. | and then you have some chargrilled spring onion. |
369 | 00:20:31,799 | 00:20:36,079 | Just over the top there is a spiced granola for a bit of crunch. | Just over the top there is a spiced granola for a bit of crunch. |
370 | 00:20:36,279 | 00:20:38,920 | I'm going to go in. | I'm going to go in. |
371 | 00:20:39,119 | 00:20:40,720 | Mmm. Look at that. | Mmm. Look at that. |
372 | 00:20:40,920 | 00:20:42,440 | That looks amazing! Yum. | That looks amazing! Yum. |
373 | 00:20:42,640 | 00:20:44,079 | Doesn't it look yum? | Doesn't it look yum? |
374 | 00:20:44,279 | 00:20:46,640 | Now, that is really nicely cooked. | Now, that is really nicely cooked. |
375 | 00:20:46,839 | 00:20:49,960 | Pork can dry out pretty quick and easily. | Pork can dry out pretty quick and easily. |
376 | 00:20:50,160 | 00:20:51,799 | Look at it, it's beautiful. | Look at it, it's beautiful. |
377 | 00:20:52,000 | 00:20:54,079 | My knife went through the pork like butter. | My knife went through the pork like butter. |
378 | 00:20:57,559 | 00:21:02,200 | This is a stunner, the mole right amount of complexity, the heat. | This is a stunner, the mole right amount of complexity, the heat. |
379 | 00:21:02,400 | 00:21:05,000 | There's lots of layers of flavour in this. | There's lots of layers of flavour in this. |
380 | 00:21:05,200 | 00:21:07,240 | I'm getting that heat from the chillies. | I'm getting that heat from the chillies. |
381 | 00:21:08,880 | 00:21:11,559 | This is exactly what I love about Mexican cuisine. | This is exactly what I love about Mexican cuisine. |
382 | 00:21:11,759 | 00:21:14,400 | You can make a taco out of every meal. | You can make a taco out of every meal. |
383 | 00:21:16,440 | 00:21:18,279 | Yuuuuuum. | Yuuuuuum. |
384 | 00:21:19,680 | 00:21:22,279 | The smoked cream is so amazing. | The smoked cream is so amazing. |
385 | 00:21:22,480 | 00:21:26,000 | These charred spring onions gives it that little bit of crunch in there. | These charred spring onions gives it that little bit of crunch in there. |
386 | 00:21:26,200 | 00:21:28,000 | And what I love about this dish, | And what I love about this dish, |
387 | 00:21:28,200 | 00:21:31,759 | everything on this plate works together with the pork. | everything on this plate works together with the pork. |
388 | 00:21:31,960 | 00:21:34,039 | Can't wait to hear which way you go with this one. | Can't wait to hear which way you go with this one. |
389 | 00:21:34,240 | 00:21:36,480 | Oh, look, I'm in for a tough decision here. | Oh, look, I'm in for a tough decision here. |
390 | 00:21:44,319 | 00:21:47,279 | MAEVE O'MEARA: It's the last night of competition in Mexican Week. | MAEVE O'MEARA: It's the last night of competition in Mexican Week. |
391 | 00:21:47,480 | 00:21:50,640 | Our two remaining home cooks have tested their skills | Our two remaining home cooks have tested their skills |
392 | 00:21:50,839 | 00:21:54,920 | against Head Chef Michael of Melbourne's Mamasita restaurant | against Head Chef Michael of Melbourne's Mamasita restaurant |
393 | 00:21:55,119 | 00:21:58,559 | in a battle of Mexican pork dishes. | in a battle of Mexican pork dishes. |
394 | 00:21:58,759 | 00:22:01,759 | Judge Mark, has tasted all the plates | Judge Mark, has tasted all the plates |
395 | 00:22:01,960 | 00:22:05,680 | without knowing who has prepared which dish. | without knowing who has prepared which dish. |
396 | 00:22:05,880 | 00:22:10,319 | And it's now time for him to reveal the winner. | And it's now time for him to reveal the winner. |
397 | 00:22:10,519 | 00:22:14,400 | MELISSA LEONG: Well, home cooks, chef, what an amazing Mexican Week. | MELISSA LEONG: Well, home cooks, chef, what an amazing Mexican Week. |
398 | 00:22:14,599 | 00:22:19,519 | Three amazing people infusing their pork dishes with all that classic | Three amazing people infusing their pork dishes with all that classic |
399 | 00:22:19,720 | 00:22:23,079 | Mexican flavour, flair and tradition. | Mexican flavour, flair and tradition. |
400 | 00:22:23,279 | 00:22:24,880 | Thank you very much. | Thank you very much. |
401 | 00:22:27,559 | 00:22:30,799 | Home cooks, chef, you know what? | Home cooks, chef, you know what? |
402 | 00:22:31,000 | 00:22:34,319 | I would have gone back for more on all three of these dishes. | I would have gone back for more on all three of these dishes. |
403 | 00:22:34,519 | 00:22:41,240 | But there was one plate that was just insanely good. | But there was one plate that was just insanely good. |
404 | 00:22:41,440 | 00:22:44,559 | So for me, the best plate on the pass is... | So for me, the best plate on the pass is... |
405 | 00:22:51,000 | 00:22:53,400 | MARK OLIVE: After tasting your Mexican pork dishes... | MARK OLIVE: After tasting your Mexican pork dishes... |
406 | 00:22:55,119 | 00:22:57,799 | ..the best plate on the pass is... | ..the best plate on the pass is... |
407 | 00:23:00,400 | 00:23:01,920 | ..the rojo mole pork. | ..the rojo mole pork. |
408 | 00:23:02,119 | 00:23:04,039 | It was me. | It was me. |
409 | 00:23:04,240 | 00:23:05,880 | (APPLAUSE) | (APPLAUSE) |
410 | 00:23:06,079 | 00:23:08,519 | Sorry, ladies. Well done, Mamasita! | Sorry, ladies. Well done, Mamasita! |
411 | 00:23:08,720 | 00:23:10,359 | Well done too. That was awesome. | Well done too. That was awesome. |
412 | 00:23:10,559 | 00:23:13,440 | That pork, it just melted in my mouth | That pork, it just melted in my mouth |
413 | 00:23:13,640 | 00:23:17,000 | and then I was hit with that Mexican mole and I knew I had a winner. | and then I was hit with that Mexican mole and I knew I had a winner. |
414 | 00:23:17,200 | 00:23:23,920 | And that smoked, smoked, smoked sour cream. | And that smoked, smoked, smoked sour cream. |
415 | 00:23:24,119 | 00:23:27,000 | It was triple smoked. It was just unbelievable. | It was triple smoked. It was just unbelievable. |
416 | 00:23:27,200 | 00:23:28,799 | I'm glad you enjoyed it. | I'm glad you enjoyed it. |
417 | 00:23:29,000 | 00:23:30,480 | How are you feeling? | How are you feeling? |
418 | 00:23:30,680 | 00:23:32,119 | Great. It's good to have a win. | Great. It's good to have a win. |
419 | 00:23:32,319 | 00:23:36,359 | I did really enjoy cooking with the ladies, it was great. | I did really enjoy cooking with the ladies, it was great. |
420 | 00:23:36,559 | 00:23:41,240 | Home cooks, thank you so much for bringing your family recipes, | Home cooks, thank you so much for bringing your family recipes, |
421 | 00:23:41,440 | 00:23:45,559 | your laughter, and most of all your amazing food. | your laughter, and most of all your amazing food. |
422 | 00:23:45,759 | 00:23:50,319 | I really enjoyed the week with you guys and also thanks to Alejandra. | I really enjoyed the week with you guys and also thanks to Alejandra. |
423 | 00:23:50,519 | 00:23:53,240 | She has shown me so much love for my country | She has shown me so much love for my country |
424 | 00:23:53,440 | 00:23:55,519 | and that makes me very, very proud. | and that makes me very, very proud. |
425 | 00:23:55,720 | 00:23:57,160 | MELISSA LEONG: Alejandra? | MELISSA LEONG: Alejandra? |
426 | 00:23:57,359 | 00:24:00,240 | Thank you so much, so I learnt a lot. | Thank you so much, so I learnt a lot. |
427 | 00:24:00,440 | 00:24:05,519 | Do you see? I have a new Mexican friend! Yay! | Do you see? I have a new Mexican friend! Yay! |
428 | 00:24:05,720 | 00:24:10,119 | Maria, Alejandra, can I ask you a favour before you leave? | Maria, Alejandra, can I ask you a favour before you leave? |
429 | 00:24:10,319 | 00:24:11,680 | Yes? | Yes? |
430 | 00:24:11,880 | 00:24:13,759 | One last shimmy for the road? Michael? | One last shimmy for the road? Michael? |
431 | 00:24:13,960 | 00:24:16,359 | Come on! One, two, three! | Come on! One, two, three! |
432 | 00:24:16,559 | 00:24:19,039 | ALL: Whoo! | ALL: Whoo! |
433 | 00:24:19,240 | 00:24:21,920 | (LAUGHTER) | (LAUGHTER) |
434 | 00:24:22,119 | 00:24:27,359 | Get on in here, and get some pork on your fork! | Get on in here, and get some pork on your fork! |
435 | 00:24:27,559 | 00:24:29,200 | I want to try that mole. | I want to try that mole. |
436 | 00:24:29,400 | 00:24:31,599 | Looks amazing. | Looks amazing. |
437 | 00:24:31,799 | 00:24:34,599 | What peppers did you stuff with? That's ancho chilli. | What peppers did you stuff with? That's ancho chilli. |
438 | 00:24:34,799 | 00:24:36,160 | Next time on The Chefs' Line... | Next time on The Chefs' Line... |
439 | 00:24:36,359 | 00:24:38,920 | Hi, Michael. How are you? Mel, good. How are you? | Hi, Michael. How are you? Mel, good. How are you? |
440 | 00:24:39,119 | 00:24:40,839 | The competition may be over, | The competition may be over, |
441 | 00:24:41,039 | 00:24:44,000 | but the fiesta still lives on, as we celebrate... | but the fiesta still lives on, as we celebrate... |
442 | 00:24:44,200 | 00:24:46,640 | Cactus. This guy. How cool is that? | Cactus. This guy. How cool is that? |
443 | 00:24:46,839 | 00:24:48,720 | Mamasita's... It sounds like popcorn. | Mamasita's... It sounds like popcorn. |
444 | 00:24:48,920 | 00:24:51,839 | ..magical Mexican flavours. | ..magical Mexican flavours. |
445 | 00:24:53,400 | 00:24:56,000 | What an extremely amazing dish. | What an extremely amazing dish. |
446 | 00:24:56,200 | 00:24:57,680 | These are the ones we're really proud of. | These are the ones we're really proud of. |