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1 | 00:00:01,639 | 00:00:03,720 | MAEVE O'MEARA: It's Spanish Week on The Chefs' Line... | MAEVE O'MEARA: It's Spanish Week on The Chefs' Line... |
2 | 00:00:03,919 | 00:00:04,719 | Perfect. | Perfect. |
3 | 00:00:04,919 | 00:00:08,400 | And tonight we're dishing up the ultimate Spanish snack - | And tonight we're dishing up the ultimate Spanish snack - |
4 | 00:00:08,599 | 00:00:09,759 | croquettes. | croquettes. |
5 | 00:00:09,960 | 00:00:11,359 | I make it for my children all the time. | I make it for my children all the time. |
6 | 00:00:11,560 | 00:00:13,160 | Also known as croquetas, | Also known as croquetas, |
7 | 00:00:13,359 | 00:00:16,320 | this Spanish staple has a creamy bechamel base | this Spanish staple has a creamy bechamel base |
8 | 00:00:16,519 | 00:00:18,960 | and is stuffed full of tasty meat or fish | and is stuffed full of tasty meat or fish |
9 | 00:00:19,160 | 00:00:21,839 | before being deliciously deep-fried. | before being deliciously deep-fried. |
10 | 00:00:22,039 | 00:00:23,320 | It's going to be beautiful. | It's going to be beautiful. |
11 | 00:00:23,519 | 00:00:25,480 | Some of Australia's best home cooks | Some of Australia's best home cooks |
12 | 00:00:25,679 | 00:00:27,879 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
13 | 00:00:28,079 | 00:00:30,800 | against top Spanish restaurant Anada. | against top Spanish restaurant Anada. |
14 | 00:00:31,000 | 00:00:33,679 | WOMAN: It comes from tradition, it comes from the heart. | WOMAN: It comes from tradition, it comes from the heart. |
15 | 00:00:33,880 | 00:00:37,960 | And tonight our home cooks are facing the first stop in their chefs' line - | And tonight our home cooks are facing the first stop in their chefs' line - |
16 | 00:00:38,159 | 00:00:39,840 | apprentice chef Manuel. | apprentice chef Manuel. |
17 | 00:00:40,039 | 00:00:41,320 | Papi. Come on, Papi! | Papi. Come on, Papi! |
18 | 00:00:41,520 | 00:00:42,880 | Vamos! Vamos! Vamos, Papi! | Vamos! Vamos! Vamos, Papi! |
19 | 00:00:43,079 | 00:00:44,759 | As the week progresses, | As the week progresses, |
20 | 00:00:44,960 | 00:00:47,960 | the competition will escalate in difficulty | the competition will escalate in difficulty |
21 | 00:00:48,159 | 00:00:50,359 | from the apprentice, all the way... | from the apprentice, all the way... |
22 | 00:00:50,560 | 00:00:52,679 | Ooh! Do you need help, maybe? | Ooh! Do you need help, maybe? |
23 | 00:00:52,880 | 00:00:54,640 | (OTHERS LAUGH) | (OTHERS LAUGH) |
24 | 00:00:54,840 | 00:00:56,920 | ..to the head chef. | ..to the head chef. |
25 | 00:00:57,119 | 00:00:59,600 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
26 | 00:00:59,799 | 00:01:01,920 | renowned chef Mark Olive | renowned chef Mark Olive |
27 | 00:01:02,119 | 00:01:04,599 | and food writer Melissa Leong. | and food writer Melissa Leong. |
28 | 00:01:04,799 | 00:01:10,280 | Whose croquettes will win them the chance to reach the end of... | Whose croquettes will win them the chance to reach the end of... |
29 | 00:01:10,480 | 00:01:12,560 | ..The Chefs' Line? | ..The Chefs' Line? |
30 | 00:01:18,439 | 00:01:22,000 | Hola! This week on The Chefs' Line it's Spanish cuisine! | Hola! This week on The Chefs' Line it's Spanish cuisine! |
31 | 00:01:22,200 | 00:01:24,120 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
32 | 00:01:25,439 | 00:01:26,960 | Welcome, restaurant Anada. | Welcome, restaurant Anada. |
33 | 00:01:27,200 | 00:01:28,519 | Hello. Hey! Thank you. | Hello. Hey! Thank you. |
34 | 00:01:28,719 | 00:01:31,960 | Head Chef Maria, thanks for bringing in your chefs' line tonight. | Head Chef Maria, thanks for bringing in your chefs' line tonight. |
35 | 00:01:32,159 | 00:01:33,439 | No worries. My pleasure. | No worries. My pleasure. |
36 | 00:01:33,640 | 00:01:36,840 | Please introduce us to the first member of your chefs' line. | Please introduce us to the first member of your chefs' line. |
37 | 00:01:37,039 | 00:01:40,240 | So, the first member cooking will be my apprentice, Manuel. | So, the first member cooking will be my apprentice, Manuel. |
38 | 00:01:40,439 | 00:01:43,560 | He's this incredibly charming Argentinean man, | He's this incredibly charming Argentinean man, |
39 | 00:01:43,759 | 00:01:49,000 | probably the only one of us that has any real connection to Spain. | probably the only one of us that has any real connection to Spain. |
40 | 00:01:49,200 | 00:01:50,840 | (LAUGHTER) | (LAUGHTER) |
41 | 00:01:51,039 | 00:01:54,799 | Well, you don't need to be from the country to love its cuisine. | Well, you don't need to be from the country to love its cuisine. |
42 | 00:01:55,000 | 00:01:57,840 | Apprentice Chef Manuel, please step up to the bench. | Apprentice Chef Manuel, please step up to the bench. |
43 | 00:01:58,039 | 00:01:59,879 | So, tonight's blind judge is Mark | So, tonight's blind judge is Mark |
44 | 00:02:00,079 | 00:02:02,640 | and we're sending him out of the kitchen for a little siesta | and we're sending him out of the kitchen for a little siesta |
45 | 00:02:02,840 | 00:02:05,799 | so he's fresh for his tasting and doesn't know who cooked what. | so he's fresh for his tasting and doesn't know who cooked what. |
46 | 00:02:06,000 | 00:02:08,879 | Creamy, crunchy, bite-sized tapas - | Creamy, crunchy, bite-sized tapas - |
47 | 00:02:09,080 | 00:02:10,960 | yes, please! | yes, please! |
48 | 00:02:11,159 | 00:02:12,599 | Good luck. | Good luck. |
49 | 00:02:14,479 | 00:02:16,800 | Apprentice Chef Manuel, home cooks, | Apprentice Chef Manuel, home cooks, |
50 | 00:02:17,000 | 00:02:22,280 | you have 60 minutes to serve up your best croquetas, por favor. | you have 60 minutes to serve up your best croquetas, por favor. |
51 | 00:02:22,479 | 00:02:23,800 | Let's cook! | Let's cook! |
52 | 00:02:24,000 | 00:02:25,560 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
53 | 00:02:37,560 | 00:02:39,560 | What do you love about croquetas? | What do you love about croquetas? |
54 | 00:02:39,759 | 00:02:41,840 | Oh, I just love how you get that real contrast | Oh, I just love how you get that real contrast |
55 | 00:02:42,039 | 00:02:45,599 | between that really crunchy crumb and then that really creamy interior | between that really crunchy crumb and then that really creamy interior |
56 | 00:02:45,800 | 00:02:47,439 | and then, you know, sometimes there's cheese, | and then, you know, sometimes there's cheese, |
57 | 00:02:47,639 | 00:02:49,560 | sometimes there's ham, sometimes there's chicken, | sometimes there's ham, sometimes there's chicken, |
58 | 00:02:49,759 | 00:02:51,159 | sometimes there's fish. | sometimes there's fish. |
59 | 00:02:51,360 | 00:02:53,319 | As long as that filling is really, really silky | As long as that filling is really, really silky |
60 | 00:02:53,520 | 00:02:56,759 | and suspending all of those beautiful flavours inside the croquette. | and suspending all of those beautiful flavours inside the croquette. |
61 | 00:02:57,000 | 00:03:00,520 | And then of course the outside is golden and crunchy and crispy. That's right. Mmm. | And then of course the outside is golden and crunchy and crispy. That's right. Mmm. |
62 | 00:03:00,759 | 00:03:03,879 | As long as it's delicious, I think Mark will be quite pleased. That's right, yep. | As long as it's delicious, I think Mark will be quite pleased. That's right, yep. |
63 | 00:03:05,639 | 00:03:07,120 | My name's Adrian Erdedi. | My name's Adrian Erdedi. |
64 | 00:03:07,319 | 00:03:09,639 | I'm making the chicken croquettes with aioli. | I'm making the chicken croquettes with aioli. |
65 | 00:03:09,840 | 00:03:13,759 | I learnt this recipe from my mother. It's going to be beautiful. | I learnt this recipe from my mother. It's going to be beautiful. |
66 | 00:03:14,800 | 00:03:16,719 | I hate cutting onions. | I hate cutting onions. |
67 | 00:03:16,920 | 00:03:19,599 | My mother is from Spain, my grandmother is also from Spain | My mother is from Spain, my grandmother is also from Spain |
68 | 00:03:19,800 | 00:03:22,719 | and my great-grandmother is also from Spain. | and my great-grandmother is also from Spain. |
69 | 00:03:22,920 | 00:03:25,120 | I want to really show what I can do in the kitchen | I want to really show what I can do in the kitchen |
70 | 00:03:25,319 | 00:03:28,520 | in terms of Spanish cooking but I also want to make my family proud. | in terms of Spanish cooking but I also want to make my family proud. |
71 | 00:03:28,719 | 00:03:31,920 | To make croquettes, you need to have a really good stock | To make croquettes, you need to have a really good stock |
72 | 00:03:32,120 | 00:03:36,039 | so that there's lots of flavour in the potato and in the chicken. | so that there's lots of flavour in the potato and in the chicken. |
73 | 00:03:36,240 | 00:03:40,199 | To make the stock, I will put the vegetables, onion, the garlic, | To make the stock, I will put the vegetables, onion, the garlic, |
74 | 00:03:40,400 | 00:03:42,879 | the chicken into the pot and let that cook. | the chicken into the pot and let that cook. |
75 | 00:03:43,079 | 00:03:45,719 | I then need to move on to the bechamel sauce. | I then need to move on to the bechamel sauce. |
76 | 00:03:45,920 | 00:03:47,599 | The bechamel sauce is the most important part, | The bechamel sauce is the most important part, |
77 | 00:03:47,800 | 00:03:49,680 | making it all creamy and yummy inside. | making it all creamy and yummy inside. |
78 | 00:03:49,879 | 00:03:52,759 | Hello, Adrian. How are you? Hello. I'm good. How are you? | Hello, Adrian. How are you? Hello. I'm good. How are you? |
79 | 00:03:53,000 | 00:03:57,280 | Oh, I'm fantastic. OK, garlic, an integral part of Spanish cuisine. Absolutely, garlic. | Oh, I'm fantastic. OK, garlic, an integral part of Spanish cuisine. Absolutely, garlic. |
80 | 00:03:57,479 | 00:04:00,800 | So that will be going straight into the butter and onions. | So that will be going straight into the butter and onions. |
81 | 00:04:01,000 | 00:04:02,319 | Oh, fantastic. For the bechamel. | Oh, fantastic. For the bechamel. |
82 | 00:04:02,520 | 00:04:04,639 | Alright, so tell me about your grandmother and your mother | Alright, so tell me about your grandmother and your mother |
83 | 00:04:04,840 | 00:04:06,560 | because I hear you call your grandmother | because I hear you call your grandmother |
84 | 00:04:06,759 | 00:04:08,479 | and put her on speakerphone in the kitchen. | and put her on speakerphone in the kitchen. |
85 | 00:04:08,680 | 00:04:10,759 | I do that a lot, especially with my mother. | I do that a lot, especially with my mother. |
86 | 00:04:10,960 | 00:04:12,879 | But she loves it because, like she says, | But she loves it because, like she says, |
87 | 00:04:13,080 | 00:04:15,680 | when she's gone she would love her kids to be carrying on. | when she's gone she would love her kids to be carrying on. |
88 | 00:04:15,879 | 00:04:18,000 | Doesn't that smell amazing? Beautiful. And you know what? | Doesn't that smell amazing? Beautiful. And you know what? |
89 | 00:04:18,199 | 00:04:20,160 | You look like you have everything under control, | You look like you have everything under control, |
90 | 00:04:20,360 | 00:04:23,560 | so I'm very excited for you. I do, thank you. A bit more garlic. | so I'm very excited for you. I do, thank you. A bit more garlic. |
91 | 00:04:27,600 | 00:04:31,439 | My name's Peter. Tonight I'm cooking ham croquetas with onion jam | My name's Peter. Tonight I'm cooking ham croquetas with onion jam |
92 | 00:04:31,639 | 00:04:33,120 | and mustard seed. | and mustard seed. |
93 | 00:04:33,319 | 00:04:35,439 | The real connection for me is actually travelling to Spain | The real connection for me is actually travelling to Spain |
94 | 00:04:35,639 | 00:04:38,079 | and spending time in particular around San Sebastian, | and spending time in particular around San Sebastian, |
95 | 00:04:38,279 | 00:04:41,120 | enjoying the tapas bars around there and the restaurants around there. | enjoying the tapas bars around there and the restaurants around there. |
96 | 00:04:41,319 | 00:04:43,360 | So this is the base for the bechamel sauce. | So this is the base for the bechamel sauce. |
97 | 00:04:43,560 | 00:04:45,079 | It contains just butter and flour. | It contains just butter and flour. |
98 | 00:04:45,279 | 00:04:46,920 | So I'm just browning it off slightly, | So I'm just browning it off slightly, |
99 | 00:04:47,120 | 00:04:49,360 | but trying to keep it fairly light and blonde. | but trying to keep it fairly light and blonde. |
100 | 00:04:49,560 | 00:04:51,519 | I cook some onions and garlic, | I cook some onions and garlic, |
101 | 00:04:51,720 | 00:04:54,680 | add some milk to that with some herbs in there as well, | add some milk to that with some herbs in there as well, |
102 | 00:04:54,879 | 00:04:57,840 | reduce that down just to bring out the flavours of the herbs, | reduce that down just to bring out the flavours of the herbs, |
103 | 00:04:58,040 | 00:05:00,639 | and add that to the flour and butter mixture | and add that to the flour and butter mixture |
104 | 00:05:00,839 | 00:05:03,160 | to actually make the bechamel sauce. | to actually make the bechamel sauce. |
105 | 00:05:08,319 | 00:05:10,879 | I'm actually using ham hock today. | I'm actually using ham hock today. |
106 | 00:05:11,079 | 00:05:13,160 | So that's actually going to add a bit more depth of flavour | So that's actually going to add a bit more depth of flavour |
107 | 00:05:13,360 | 00:05:15,879 | and a bit more smokiness to the croquetas. | and a bit more smokiness to the croquetas. |
108 | 00:05:16,079 | 00:05:19,000 | I'm now adding in some Manchego cheese. | I'm now adding in some Manchego cheese. |
109 | 00:05:19,199 | 00:05:21,839 | I add mustard, just to add a bit of spice, | I add mustard, just to add a bit of spice, |
110 | 00:05:22,040 | 00:05:25,759 | and once I've actually added that, it's pretty much ready to go. | and once I've actually added that, it's pretty much ready to go. |
111 | 00:05:28,600 | 00:05:33,079 | Mm. Yep, it's good. Fantastic. | Mm. Yep, it's good. Fantastic. |
112 | 00:05:34,680 | 00:05:36,519 | (CHOPS RAPIDLY) | (CHOPS RAPIDLY) |
113 | 00:05:38,600 | 00:05:42,199 | I don't chop like that! So fast. | I don't chop like that! So fast. |
114 | 00:05:42,399 | 00:05:43,800 | My name is Javier, | My name is Javier, |
115 | 00:05:44,000 | 00:05:46,480 | um, short for Javie, known as Harvey. | um, short for Javie, known as Harvey. |
116 | 00:05:46,680 | 00:05:50,879 | So I'm making tuna croquettes with roasted capsicums and aioli. | So I'm making tuna croquettes with roasted capsicums and aioli. |
117 | 00:05:51,079 | 00:05:54,399 | I was born in Spain. Came to Australia when I was 13 years of age. | I was born in Spain. Came to Australia when I was 13 years of age. |
118 | 00:05:54,600 | 00:05:58,399 | I love Spanish cuisine because it's what I remember as a child. | I love Spanish cuisine because it's what I remember as a child. |
119 | 00:05:58,600 | 00:06:03,079 | I remember eating pulpo a la gallega and having paellas | I remember eating pulpo a la gallega and having paellas |
120 | 00:06:03,279 | 00:06:05,399 | and just great wholesome memories from home. | and just great wholesome memories from home. |
121 | 00:06:06,439 | 00:06:11,879 | To make the croquetas, I fry a bit of diced capsicum and diced onion, | To make the croquetas, I fry a bit of diced capsicum and diced onion, |
122 | 00:06:12,079 | 00:06:16,199 | then I'll add some flour and then put some milk in. | then I'll add some flour and then put some milk in. |
123 | 00:06:16,399 | 00:06:19,319 | I'll add the tuna at that point and then cook it through | I'll add the tuna at that point and then cook it through |
124 | 00:06:19,519 | 00:06:23,920 | until the bechamel sauce is coming away from the pan. | until the bechamel sauce is coming away from the pan. |
125 | 00:06:24,120 | 00:06:25,399 | What are you doing next? | What are you doing next? |
126 | 00:06:25,639 | 00:06:27,800 | So I've got a couple of capsicums I'm just going to roast. OK. | So I've got a couple of capsicums I'm just going to roast. OK. |
127 | 00:06:28,000 | 00:06:31,000 | They always go really well as an accompaniment to les croquetas. | They always go really well as an accompaniment to les croquetas. |
128 | 00:06:31,240 | 00:06:34,279 | You've got about 40 minutes left, so best of luck. Thank you very much. Cheers. | You've got about 40 minutes left, so best of luck. Thank you very much. Cheers. |
129 | 00:06:38,639 | 00:06:39,920 | I'm Kelly. | I'm Kelly. |
130 | 00:06:40,120 | 00:06:45,199 | I'm making a bacon and chorizo croquettes | I'm making a bacon and chorizo croquettes |
131 | 00:06:45,399 | 00:06:49,360 | with a jalapeno dipping sauce. | with a jalapeno dipping sauce. |
132 | 00:06:49,560 | 00:06:52,920 | The biggest influence with Spanish cooking has been | The biggest influence with Spanish cooking has been |
133 | 00:06:53,120 | 00:06:56,720 | living over in America on a skydiving community. | living over in America on a skydiving community. |
134 | 00:06:56,920 | 00:06:59,279 | There's a big Spanish influence down there. | There's a big Spanish influence down there. |
135 | 00:06:59,480 | 00:07:02,040 | After skydiving all day, we'd all get together | After skydiving all day, we'd all get together |
136 | 00:07:02,240 | 00:07:04,639 | and we would cook Spanish food. | and we would cook Spanish food. |
137 | 00:07:04,839 | 00:07:07,040 | It's 12 out of 10, Kelly. Well done. | It's 12 out of 10, Kelly. Well done. |
138 | 00:07:07,240 | 00:07:10,519 | I love cooking Spanish food because of the flavours | I love cooking Spanish food because of the flavours |
139 | 00:07:10,720 | 00:07:13,199 | and people like to sit around the table and talk about it. | and people like to sit around the table and talk about it. |
140 | 00:07:14,240 | 00:07:16,600 | This is my own little spin on croquetas. | This is my own little spin on croquetas. |
141 | 00:07:16,800 | 00:07:21,000 | Most of them are just cheeses and quite plain where I spice mine up, | Most of them are just cheeses and quite plain where I spice mine up, |
142 | 00:07:21,199 | 00:07:26,439 | add a few jalapenos and the Spanish influence of chorizo sausages. | add a few jalapenos and the Spanish influence of chorizo sausages. |
143 | 00:07:26,639 | 00:07:29,600 | So to make my croquetas, I'm going to be chopping up some garlic, onion | So to make my croquetas, I'm going to be chopping up some garlic, onion |
144 | 00:07:29,800 | 00:07:33,759 | and sauteing that with the chorizo sausage and bacon. | and sauteing that with the chorizo sausage and bacon. |
145 | 00:07:34,800 | 00:07:37,800 | Ooh, now those flavours are starting to come in. Good. | Ooh, now those flavours are starting to come in. Good. |
146 | 00:07:38,000 | 00:07:40,079 | I'm then going to add the flour and butter | I'm then going to add the flour and butter |
147 | 00:07:40,279 | 00:07:43,519 | and then add my milk to make the white sauce. | and then add my milk to make the white sauce. |
148 | 00:07:45,680 | 00:07:47,240 | A little bit of sour cream. | A little bit of sour cream. |
149 | 00:07:48,720 | 00:07:51,399 | Now I'll put in the parmesan and the potatoes, | Now I'll put in the parmesan and the potatoes, |
150 | 00:07:51,600 | 00:07:55,120 | so we're getting close to ready just to put it in the blast chiller | so we're getting close to ready just to put it in the blast chiller |
151 | 00:07:55,319 | 00:07:58,959 | so that once it's in there it will bind together. | so that once it's in there it will bind together. |
152 | 00:07:59,159 | 00:08:01,439 | How are you doing over there, Manuel? You good? | How are you doing over there, Manuel? You good? |
153 | 00:08:01,639 | 00:08:03,399 | Uh, I'm fine. What about you? | Uh, I'm fine. What about you? |
154 | 00:08:03,600 | 00:08:06,079 | I'm great, just watching what you're doing. | I'm great, just watching what you're doing. |
155 | 00:08:06,279 | 00:08:07,839 | My name is Manuel. | My name is Manuel. |
156 | 00:08:08,040 | 00:08:11,839 | I've been working in Anada for the last three months. | I've been working in Anada for the last three months. |
157 | 00:08:12,040 | 00:08:13,439 | Although inexperienced, | Although inexperienced, |
158 | 00:08:13,639 | 00:08:17,319 | apprentice chef Manuel is a popular member of the Anada kitchen, | apprentice chef Manuel is a popular member of the Anada kitchen, |
159 | 00:08:17,519 | 00:08:21,800 | collecting nicknames almost as fast as he learns new skills. | collecting nicknames almost as fast as he learns new skills. |
160 | 00:08:22,000 | 00:08:26,079 | OTHERS: Papi! Papi. Papi, vamos, Papi! | OTHERS: Papi! Papi. Papi, vamos, Papi! |
161 | 00:08:26,279 | 00:08:29,680 | Tonight, I'm making croquetas with membrillo jam. | Tonight, I'm making croquetas with membrillo jam. |
162 | 00:08:29,879 | 00:08:33,759 | The truth is, at the beginning at my life I didn't like to cook. | The truth is, at the beginning at my life I didn't like to cook. |
163 | 00:08:33,960 | 00:08:35,240 | I hate it. | I hate it. |
164 | 00:08:35,440 | 00:08:38,639 | And when I leave Argentina, I don't know why, | And when I leave Argentina, I don't know why, |
165 | 00:08:38,840 | 00:08:40,840 | now I'm loving cooking. | now I'm loving cooking. |
166 | 00:08:41,039 | 00:08:45,000 | The bechamel is the filling between the flour, | The bechamel is the filling between the flour, |
167 | 00:08:45,200 | 00:08:49,200 | the milk and the butter to make a good croqueta. | the milk and the butter to make a good croqueta. |
168 | 00:08:49,399 | 00:08:52,200 | MARIA: Manuel. Manuel. Seasoning... | MARIA: Manuel. Manuel. Seasoning... |
169 | 00:08:52,399 | 00:08:54,600 | Yep. And garlic. | Yep. And garlic. |
170 | 00:08:54,799 | 00:08:58,120 | I'm a little bit worried about Manuel, my apprentice. | I'm a little bit worried about Manuel, my apprentice. |
171 | 00:08:58,320 | 00:09:00,080 | He's very new, he's just started, | He's very new, he's just started, |
172 | 00:09:00,279 | 00:09:03,559 | he doesn't have a lot of background in cooking and he's very nervous. | he doesn't have a lot of background in cooking and he's very nervous. |
173 | 00:09:03,759 | 00:09:05,039 | Doing well, baby. | Doing well, baby. |
174 | 00:09:05,240 | 00:09:06,960 | But we're all here to back him up. | But we're all here to back him up. |
175 | 00:09:07,159 | 00:09:12,759 | I feel so comfortable with my team with me, helping me. | I feel so comfortable with my team with me, helping me. |
176 | 00:09:12,960 | 00:09:14,799 | We love you, Papi. | We love you, Papi. |
177 | 00:09:15,000 | 00:09:17,039 | Yeah, I know. I love you so much. | Yeah, I know. I love you so much. |
178 | 00:09:20,480 | 00:09:21,279 | Yeah. | Yeah. |
179 | 00:09:21,480 | 00:09:23,240 | After we get the bechamel, | After we get the bechamel, |
180 | 00:09:23,440 | 00:09:26,960 | we're going to start making the spinach. | we're going to start making the spinach. |
181 | 00:09:27,159 | 00:09:32,120 | We use really hot water and we put the spinach just for five seconds | We use really hot water and we put the spinach just for five seconds |
182 | 00:09:32,320 | 00:09:36,320 | and we take out and we use cold water. | and we take out and we use cold water. |
183 | 00:09:37,759 | 00:09:41,159 | So after we have the spinach we get the Manchego cheese | So after we have the spinach we get the Manchego cheese |
184 | 00:09:41,360 | 00:09:46,159 | and we cut into small cubes, we mix it all together. | and we cut into small cubes, we mix it all together. |
185 | 00:09:46,360 | 00:09:49,440 | You're doing well, Papi! You're doing really well. | You're doing well, Papi! You're doing really well. |
186 | 00:09:53,559 | 00:09:57,679 | It's Spanish Week, and our home cooks and apprentice chef Manuel | It's Spanish Week, and our home cooks and apprentice chef Manuel |
187 | 00:09:57,879 | 00:10:00,840 | from restaurant Anada are making croquettes. | from restaurant Anada are making croquettes. |
188 | 00:10:01,039 | 00:10:02,720 | MARIA: Is it good? MANUEL: It's OK. | MARIA: Is it good? MANUEL: It's OK. |
189 | 00:10:02,919 | 00:10:04,480 | And blind tasting judge Mark | And blind tasting judge Mark |
190 | 00:10:04,679 | 00:10:08,360 | knows exactly what he's looking for in the perfect croquette. | knows exactly what he's looking for in the perfect croquette. |
191 | 00:10:08,559 | 00:10:11,840 | MARK OLIVE: It's an open book tonight with any sort of filling, | MARK OLIVE: It's an open book tonight with any sort of filling, |
192 | 00:10:12,039 | 00:10:15,080 | as long as it's texturally just smooth, | as long as it's texturally just smooth, |
193 | 00:10:15,279 | 00:10:17,440 | with this nice crumb on the outside | with this nice crumb on the outside |
194 | 00:10:17,639 | 00:10:19,600 | that has been cooked perfectly, | that has been cooked perfectly, |
195 | 00:10:19,799 | 00:10:22,240 | it doesn't fall apart on me when I pick it up. | it doesn't fall apart on me when I pick it up. |
196 | 00:10:22,440 | 00:10:26,960 | The accompaniments are really, really tasty as well, I'll be happy. | The accompaniments are really, really tasty as well, I'll be happy. |
197 | 00:10:28,720 | 00:10:31,840 | Tonight, I will be cooking chicken croquettes with aioli. | Tonight, I will be cooking chicken croquettes with aioli. |
198 | 00:10:32,039 | 00:10:34,000 | So when the stock is beautiful and ready to go, | So when the stock is beautiful and ready to go, |
199 | 00:10:34,200 | 00:10:35,799 | I take the chicken out and shred that. | I take the chicken out and shred that. |
200 | 00:10:38,519 | 00:10:41,240 | It's got to be not too pasty | It's got to be not too pasty |
201 | 00:10:41,440 | 00:10:43,960 | but with a little bit of consistency to it. | but with a little bit of consistency to it. |
202 | 00:10:44,159 | 00:10:47,080 | And then I put the potatoes into a bowl and mash them | And then I put the potatoes into a bowl and mash them |
203 | 00:10:47,279 | 00:10:51,399 | and then combine the bechamel sauce and pop it into the mixture. | and then combine the bechamel sauce and pop it into the mixture. |
204 | 00:10:51,600 | 00:10:53,879 | I'll go straight onto the aioli, | I'll go straight onto the aioli, |
205 | 00:10:54,080 | 00:10:57,600 | and the aioli I just need to put in one egg, salt and pepper, | and the aioli I just need to put in one egg, salt and pepper, |
206 | 00:10:57,799 | 00:11:00,720 | and then slowly add in light olive oil. | and then slowly add in light olive oil. |
207 | 00:11:07,240 | 00:11:08,200 | Perfect. | Perfect. |
208 | 00:11:11,039 | 00:11:13,759 | Tonight I'm making bacon and chorizo croquetas | Tonight I'm making bacon and chorizo croquetas |
209 | 00:11:13,960 | 00:11:16,080 | with a jalapeno dipping sauce. | with a jalapeno dipping sauce. |
210 | 00:11:16,279 | 00:11:18,960 | So I've noticed that the other guys have actually got their breadcrumbs | So I've noticed that the other guys have actually got their breadcrumbs |
211 | 00:11:19,159 | 00:11:21,039 | but I'm going to make my own. | but I'm going to make my own. |
212 | 00:11:21,240 | 00:11:23,360 | Be a little bit different. | Be a little bit different. |
213 | 00:11:23,559 | 00:11:25,480 | So my breadcrumbs I do a little differently. | So my breadcrumbs I do a little differently. |
214 | 00:11:25,679 | 00:11:28,639 | I always get sourdough bread, I put it into a blender | I always get sourdough bread, I put it into a blender |
215 | 00:11:28,840 | 00:11:31,360 | and then I put it into the oven to dry out. | and then I put it into the oven to dry out. |
216 | 00:11:31,559 | 00:11:35,159 | I then prepare my jalapeno sauce. | I then prepare my jalapeno sauce. |
217 | 00:11:35,360 | 00:11:41,600 | I grab sour cream, lemon and jalapeno juice from the jar. | I grab sour cream, lemon and jalapeno juice from the jar. |
218 | 00:11:41,799 | 00:11:43,159 | Once my sauce is in the fridge, | Once my sauce is in the fridge, |
219 | 00:11:43,360 | 00:11:46,600 | grab my croquetas out of the blast chiller | grab my croquetas out of the blast chiller |
220 | 00:11:46,799 | 00:11:48,320 | and then I start rolling them. | and then I start rolling them. |
221 | 00:11:48,519 | 00:11:51,120 | What's your tip when they stick to your fingers? | What's your tip when they stick to your fingers? |
222 | 00:11:51,360 | 00:11:53,840 | Um, just wet your hands with a little bit of water. OK. | Um, just wet your hands with a little bit of water. OK. |
223 | 00:11:54,039 | 00:11:57,120 | That way it doesn't... it won't sort of stick to your hands. | That way it doesn't... it won't sort of stick to your hands. |
224 | 00:11:57,320 | 00:12:00,120 | I like to do mine small and round because they're easy to cook | I like to do mine small and round because they're easy to cook |
225 | 00:12:00,320 | 00:12:02,080 | and they're a nice bite size. | and they're a nice bite size. |
226 | 00:12:03,519 | 00:12:07,799 | OK, so we are just about ready to crumb them in my sourdough | OK, so we are just about ready to crumb them in my sourdough |
227 | 00:12:08,000 | 00:12:09,759 | so it'll have a bit of a sour taste to it. | so it'll have a bit of a sour taste to it. |
228 | 00:12:11,200 | 00:12:13,919 | Perfect. OK, that's great. | Perfect. OK, that's great. |
229 | 00:12:15,639 | 00:12:17,000 | You're doing well, baby. | You're doing well, baby. |
230 | 00:12:17,200 | 00:12:19,039 | I know, baby. | I know, baby. |
231 | 00:12:19,240 | 00:12:23,480 | We have a spinach and manchego croquette with membrillo jam. | We have a spinach and manchego croquette with membrillo jam. |
232 | 00:12:23,679 | 00:12:27,600 | Membrillo is a quince paste and we've just served it with a croquette | Membrillo is a quince paste and we've just served it with a croquette |
233 | 00:12:27,799 | 00:12:29,759 | just to have that little bit of sweetness in there. | just to have that little bit of sweetness in there. |
234 | 00:12:29,960 | 00:12:34,559 | To make the membrillo jam, you need to mix the membrillo | To make the membrillo jam, you need to mix the membrillo |
235 | 00:12:34,759 | 00:12:38,039 | and a little bit of water in the blender. | and a little bit of water in the blender. |
236 | 00:12:38,240 | 00:12:40,279 | Ohh! Aye-ya-ya-ya. | Ohh! Aye-ya-ya-ya. |
237 | 00:12:40,480 | 00:12:42,120 | Aye-ya-ya-ya. (LAUGHS) | Aye-ya-ya-ya. (LAUGHS) |
238 | 00:12:44,039 | 00:12:46,519 | Chef Manuel. Oof! How are you going? | Chef Manuel. Oof! How are you going? |
239 | 00:12:46,720 | 00:12:48,480 | Uh, I think I'm good. You think you're good? | Uh, I think I'm good. You think you're good? |
240 | 00:12:48,679 | 00:12:50,399 | Yeah, what do you think? You made your bechamel? | Yeah, what do you think? You made your bechamel? |
241 | 00:12:50,600 | 00:12:52,039 | Yeah. Is that it right here, is it? | Yeah. Is that it right here, is it? |
242 | 00:12:52,240 | 00:12:53,840 | Yeah. With cubes of Manchego through it? | Yeah. With cubes of Manchego through it? |
243 | 00:12:54,039 | 00:12:57,039 | Yeah, Manchego, spinach and I'm going to put membrillo jam. | Yeah, Manchego, spinach and I'm going to put membrillo jam. |
244 | 00:12:57,240 | 00:12:58,639 | Oh, fantastic, fantastic. | Oh, fantastic, fantastic. |
245 | 00:12:58,840 | 00:13:01,320 | For a chef that's only been cooking for three months, | For a chef that's only been cooking for three months, |
246 | 00:13:01,519 | 00:13:03,720 | how do you think he's going? He's excellent. No, wonderful. | how do you think he's going? He's excellent. No, wonderful. |
247 | 00:13:03,919 | 00:13:05,080 | Oh, wow. | Oh, wow. |
248 | 00:13:05,279 | 00:13:09,159 | Well, there's just about 20 minutes to go, OK, so good luck. | Well, there's just about 20 minutes to go, OK, so good luck. |
249 | 00:13:09,360 | 00:13:12,759 | Once he's rolled his croquettes he can just dust them in flour, | Once he's rolled his croquettes he can just dust them in flour, |
250 | 00:13:12,960 | 00:13:15,039 | put them in the egg mixture and then finish them | put them in the egg mixture and then finish them |
251 | 00:13:15,240 | 00:13:18,039 | with the panko breadcrumbs ready to go into the fryer. | with the panko breadcrumbs ready to go into the fryer. |
252 | 00:13:18,240 | 00:13:19,679 | Vamos. | Vamos. |
253 | 00:13:22,120 | 00:13:24,360 | HARVEY: So tonight I'm going to be making tuna croquettes | HARVEY: So tonight I'm going to be making tuna croquettes |
254 | 00:13:24,559 | 00:13:27,480 | with roasted capsicum and aioli. | with roasted capsicum and aioli. |
255 | 00:13:27,679 | 00:13:30,440 | To make the aioli, I'll use a couple of egg yolks, | To make the aioli, I'll use a couple of egg yolks, |
256 | 00:13:30,639 | 00:13:34,879 | a little bit of Dijon mustard and I'll add one crushed garlic. | a little bit of Dijon mustard and I'll add one crushed garlic. |
257 | 00:13:35,080 | 00:13:38,919 | I'll whisk it all up and then slowly add the olive oil | I'll whisk it all up and then slowly add the olive oil |
258 | 00:13:39,120 | 00:13:41,000 | and sunflower oil combined. | and sunflower oil combined. |
259 | 00:13:41,200 | 00:13:43,320 | In Spain we put loads and loads of garlic in. | In Spain we put loads and loads of garlic in. |
260 | 00:13:43,519 | 00:13:46,720 | So, normally when I make aioli there's two cloves of garlic. | So, normally when I make aioli there's two cloves of garlic. |
261 | 00:13:46,919 | 00:13:50,759 | I decided to put one and a small one because I didn't want to | I decided to put one and a small one because I didn't want to |
262 | 00:13:50,960 | 00:13:54,320 | overpower the garlic flavour through the aioli. | overpower the garlic flavour through the aioli. |
263 | 00:13:54,519 | 00:13:57,559 | Once that was done I went back into the croquetas and started flouring, | Once that was done I went back into the croquetas and started flouring, |
264 | 00:13:57,759 | 00:14:02,240 | egg, breadcrumb, egg, breadcrumb again and got them ready to fry. | egg, breadcrumb, egg, breadcrumb again and got them ready to fry. |
265 | 00:14:05,399 | 00:14:06,879 | So the bechamel was a little bit runny. | So the bechamel was a little bit runny. |
266 | 00:14:07,080 | 00:14:08,879 | I probably should've cooked it a little bit longer | I probably should've cooked it a little bit longer |
267 | 00:14:09,080 | 00:14:10,720 | and that would have hardened the mixture more, | and that would have hardened the mixture more, |
268 | 00:14:10,960 | 00:14:13,720 | and would've been easier to have shaped the croquetas really beautifully. | and would've been easier to have shaped the croquetas really beautifully. |
269 | 00:14:13,919 | 00:14:17,559 | They never go wrong at home but sometimes it doesn't quite pan out. | They never go wrong at home but sometimes it doesn't quite pan out. |
270 | 00:14:22,480 | 00:14:26,000 | Tonight I'm going to make ham croquettes with onion jam, | Tonight I'm going to make ham croquettes with onion jam, |
271 | 00:14:26,200 | 00:14:29,559 | also creme fraiche with a mustard seed through it as well. | also creme fraiche with a mustard seed through it as well. |
272 | 00:14:29,759 | 00:14:31,639 | So I've got onion jam being made here. | So I've got onion jam being made here. |
273 | 00:14:31,840 | 00:14:33,600 | So I've got some port in there. OK. | So I've got some port in there. OK. |
274 | 00:14:33,799 | 00:14:35,279 | I've reduced the onions down. Yep. | I've reduced the onions down. Yep. |
275 | 00:14:35,480 | 00:14:37,639 | About to add some vinegar to it. Yep. | About to add some vinegar to it. Yep. |
276 | 00:14:37,840 | 00:14:40,480 | I'm making a creme fraiche mustard to go with it as well. | I'm making a creme fraiche mustard to go with it as well. |
277 | 00:14:40,679 | 00:14:42,399 | Oh, wow. Hopefully they go well together. | Oh, wow. Hopefully they go well together. |
278 | 00:14:42,600 | 00:14:46,639 | Good luck and, uh, have fun. Crack on. Thanks. | Good luck and, uh, have fun. Crack on. Thanks. |
279 | 00:14:48,279 | 00:14:50,440 | How are you going? Good, I think. | How are you going? Good, I think. |
280 | 00:14:50,639 | 00:14:52,159 | Gigantic. Yeah. | Gigantic. Yeah. |
281 | 00:14:52,399 | 00:14:54,840 | Big man... big man croquettes. Exactly. I like it. | Big man... big man croquettes. Exactly. I like it. |
282 | 00:14:55,080 | 00:14:58,600 | They're definitely larger than what most people would cook their croquetas at. | They're definitely larger than what most people would cook their croquetas at. |
283 | 00:14:58,799 | 00:15:00,360 | I look at myself and I'm quite a large lad | I look at myself and I'm quite a large lad |
284 | 00:15:00,559 | 00:15:03,159 | so I probably enjoy the larger-sized croquetas. | so I probably enjoy the larger-sized croquetas. |
285 | 00:15:10,000 | 00:15:11,840 | It's looking good. Everybody looks under control. | It's looking good. Everybody looks under control. |
286 | 00:15:12,080 | 00:15:14,519 | Yeah, I see a lot of logs, there's balls, there's... Lots of shapes. | Yeah, I see a lot of logs, there's balls, there's... Lots of shapes. |
287 | 00:15:14,720 | 00:15:16,799 | Shapes, shapes. All the shapes of croquetas. | Shapes, shapes. All the shapes of croquetas. |
288 | 00:15:20,480 | 00:15:22,840 | Five minutes to go! | Five minutes to go! |
289 | 00:15:23,039 | 00:15:26,279 | When they're nice and golden brown, feel free to plate it up | When they're nice and golden brown, feel free to plate it up |
290 | 00:15:26,480 | 00:15:28,360 | and take it to the pass! | and take it to the pass! |
291 | 00:15:28,559 | 00:15:30,320 | This is the exciting part. | This is the exciting part. |
292 | 00:15:30,519 | 00:15:34,200 | I want it to look very modern, so I've got my slate plate | I want it to look very modern, so I've got my slate plate |
293 | 00:15:34,399 | 00:15:37,159 | which I'm going to put a smear of aioli across, | which I'm going to put a smear of aioli across, |
294 | 00:15:37,360 | 00:15:41,080 | putting a fisherman's basket on the end filled with leaves | putting a fisherman's basket on the end filled with leaves |
295 | 00:15:41,279 | 00:15:42,720 | and then the croquettes on top. | and then the croquettes on top. |
296 | 00:15:42,919 | 00:15:45,519 | It's looking awesome, guys. | It's looking awesome, guys. |
297 | 00:15:47,679 | 00:15:49,679 | MANUEL: Finally when we get the croquetas, | MANUEL: Finally when we get the croquetas, |
298 | 00:15:49,879 | 00:15:54,159 | we use the membrillo jam on the top and chives. | we use the membrillo jam on the top and chives. |
299 | 00:15:56,799 | 00:16:00,120 | (ALL EXCLAIM) | (ALL EXCLAIM) |
300 | 00:16:01,559 | 00:16:05,480 | Manuel, nice one! Papi! Go, Papi! | Manuel, nice one! Papi! Go, Papi! |
301 | 00:16:09,960 | 00:16:12,960 | HARVEY: The croquetas are firm, they are crunchy on the outside. | HARVEY: The croquetas are firm, they are crunchy on the outside. |
302 | 00:16:13,159 | 00:16:17,399 | ALL: Harvey! | ALL: Harvey! |
303 | 00:16:17,600 | 00:16:21,200 | When Mark does taste this, what I'd like is the flavours of the tuna | When Mark does taste this, what I'd like is the flavours of the tuna |
304 | 00:16:21,399 | 00:16:24,159 | coming through accompanied by the roasted capsicum. | coming through accompanied by the roasted capsicum. |
305 | 00:16:26,360 | 00:16:29,159 | Two down, three to go. Who's next? | Two down, three to go. Who's next? |
306 | 00:16:29,360 | 00:16:32,559 | OK. Adrian! | OK. Adrian! |
307 | 00:16:32,759 | 00:16:34,200 | (OTHERS APPLAUD) | (OTHERS APPLAUD) |
308 | 00:16:35,639 | 00:16:38,480 | Oh, that looks beautiful. | Oh, that looks beautiful. |
309 | 00:16:39,840 | 00:16:41,639 | Yes! | Yes! |
310 | 00:16:43,080 | 00:16:44,480 | DAN HONG: Peter as well. | DAN HONG: Peter as well. |
311 | 00:16:44,679 | 00:16:46,120 | (APPLAUSE) | (APPLAUSE) |
312 | 00:16:48,799 | 00:16:51,879 | Go, Kelly! Yeah, Kelly! | Go, Kelly! Yeah, Kelly! |
313 | 00:16:54,039 | 00:16:56,440 | Well done! All done! | Well done! All done! |
314 | 00:17:08,599 | 00:17:11,799 | Our home cooks and restaurant Anada's apprentice chef Manuel | Our home cooks and restaurant Anada's apprentice chef Manuel |
315 | 00:17:12,000 | 00:17:15,720 | have put their recipes to the test and plated up a Spanish favourite - | have put their recipes to the test and plated up a Spanish favourite - |
316 | 00:17:15,920 | 00:17:17,200 | croquettes. | croquettes. |
317 | 00:17:17,400 | 00:17:20,759 | Now it's time for blind tasting judge Mark to try all the dishes | Now it's time for blind tasting judge Mark to try all the dishes |
318 | 00:17:20,960 | 00:17:23,039 | without knowing who has cooked them. | without knowing who has cooked them. |
319 | 00:17:23,240 | 00:17:28,160 | Hola, Mark. Are you ready for some deep-fried croquetas? | Hola, Mark. Are you ready for some deep-fried croquetas? |
320 | 00:17:28,359 | 00:17:32,880 | Wow, deep-fried goodness here right in front of me. Looks fantastic. | Wow, deep-fried goodness here right in front of me. Looks fantastic. |
321 | 00:17:33,079 | 00:17:35,599 | Golden. Mmm. Golden, exactly. | Golden. Mmm. Golden, exactly. |
322 | 00:17:35,799 | 00:17:37,400 | Well, where would you like to start, Mark? | Well, where would you like to start, Mark? |
323 | 00:17:37,599 | 00:17:39,079 | What about here and we'll work our way up? | What about here and we'll work our way up? |
324 | 00:17:39,279 | 00:17:40,559 | Great. | Great. |
325 | 00:17:40,759 | 00:17:44,440 | These are ham croquettes with onion jam. | These are ham croquettes with onion jam. |
326 | 00:17:44,640 | 00:17:48,480 | Ooh. OK. Wow. They're big, aren't they? | Ooh. OK. Wow. They're big, aren't they? |
327 | 00:17:48,680 | 00:17:52,359 | Nice colour to it. Look at that. Perfect. | Nice colour to it. Look at that. Perfect. |
328 | 00:17:53,400 | 00:17:56,039 | Now, that is a mustard creme fraiche. | Now, that is a mustard creme fraiche. |
329 | 00:17:56,240 | 00:18:00,720 | And onion. Look, I'm just going to throw it all together. | And onion. Look, I'm just going to throw it all together. |
330 | 00:18:04,279 | 00:18:09,599 | Mm. Beautiful, crunchy, texturally nice inside. | Mm. Beautiful, crunchy, texturally nice inside. |
331 | 00:18:09,799 | 00:18:11,960 | Ham is just nice and salty. | Ham is just nice and salty. |
332 | 00:18:12,160 | 00:18:14,039 | All of those flavours together with the onion. | All of those flavours together with the onion. |
333 | 00:18:14,240 | 00:18:16,359 | The port and the sherry you can taste. | The port and the sherry you can taste. |
334 | 00:18:16,559 | 00:18:18,480 | It's not overpowering the onion. | It's not overpowering the onion. |
335 | 00:18:18,680 | 00:18:21,680 | The mustard, a bit too hot, a bit too much English in there. | The mustard, a bit too hot, a bit too much English in there. |
336 | 00:18:21,880 | 00:18:24,240 | But otherwise it's beautiful. | But otherwise it's beautiful. |
337 | 00:18:26,960 | 00:18:30,240 | Croquetas with membrillo jam. | Croquetas with membrillo jam. |
338 | 00:18:32,839 | 00:18:34,759 | Great colour on this. | Great colour on this. |
339 | 00:18:41,920 | 00:18:43,319 | This is a great croquette. | This is a great croquette. |
340 | 00:18:43,519 | 00:18:46,319 | I love the spinach, I love that cheese in there. | I love the spinach, I love that cheese in there. |
341 | 00:18:46,519 | 00:18:52,359 | The jam - genius. Just simple, flavoursome. Overall this is tasty. | The jam - genius. Just simple, flavoursome. Overall this is tasty. |
342 | 00:18:53,400 | 00:18:55,839 | These are chicken croquettes with aioli. | These are chicken croquettes with aioli. |
343 | 00:19:02,640 | 00:19:07,720 | Nice, soft texture, lovely colour, taste the chicken. | Nice, soft texture, lovely colour, taste the chicken. |
344 | 00:19:07,920 | 00:19:11,039 | The aioli is creamy, garlicky, perfect, | The aioli is creamy, garlicky, perfect, |
345 | 00:19:11,240 | 00:19:12,680 | it goes well with this croquette. | it goes well with this croquette. |
346 | 00:19:12,880 | 00:19:14,559 | What a great marriage. | What a great marriage. |
347 | 00:19:15,839 | 00:19:21,359 | Bacon and chorizo croquetas with a jalapeno dipping sauce. | Bacon and chorizo croquetas with a jalapeno dipping sauce. |
348 | 00:19:21,559 | 00:19:23,839 | Ooh. This could be dangerous. | Ooh. This could be dangerous. |
349 | 00:19:24,039 | 00:19:27,160 | I can see the steam coming out of your ears already. | I can see the steam coming out of your ears already. |
350 | 00:19:27,359 | 00:19:30,720 | Look, nice colour on it, nice bite size. | Look, nice colour on it, nice bite size. |
351 | 00:19:30,920 | 00:19:35,240 | And these breadcrumbs were actually made using sourdough bread. | And these breadcrumbs were actually made using sourdough bread. |
352 | 00:19:35,440 | 00:19:37,279 | Mm, flavoursome. | Mm, flavoursome. |
353 | 00:19:37,480 | 00:19:39,079 | This is a pretty amazing croquette. | This is a pretty amazing croquette. |
354 | 00:19:39,279 | 00:19:41,119 | That crunch on the outside, the creaminess, | That crunch on the outside, the creaminess, |
355 | 00:19:41,319 | 00:19:44,880 | the flavours on the inside, the bacon and the chorizo in there | the flavours on the inside, the bacon and the chorizo in there |
356 | 00:19:45,079 | 00:19:46,400 | and great dipping sauce. | and great dipping sauce. |
357 | 00:19:46,599 | 00:19:48,720 | This is just beautiful. | This is just beautiful. |
358 | 00:19:48,920 | 00:19:51,880 | Somebody's put a lot of love into this and it shows. | Somebody's put a lot of love into this and it shows. |
359 | 00:19:53,359 | 00:19:57,079 | These are tuna croquettes with roasted capsicum and aioli. | These are tuna croquettes with roasted capsicum and aioli. |
360 | 00:20:03,480 | 00:20:07,160 | Mmm. I love a roasted capsicum. | Mmm. I love a roasted capsicum. |
361 | 00:20:09,720 | 00:20:14,000 | There's... OK, capsicum in that as well. | There's... OK, capsicum in that as well. |
362 | 00:20:24,720 | 00:20:26,680 | These are very tasty. | These are very tasty. |
363 | 00:20:26,880 | 00:20:30,240 | These two work well together. This not so much. | These two work well together. This not so much. |
364 | 00:20:30,440 | 00:20:32,319 | This could've had a lot more garlic. | This could've had a lot more garlic. |
365 | 00:20:32,519 | 00:20:35,000 | It tastes really oily, which is a real pity | It tastes really oily, which is a real pity |
366 | 00:20:35,200 | 00:20:37,799 | because the three of them together would have been perfect. | because the three of them together would have been perfect. |
367 | 00:20:40,519 | 00:20:42,680 | Have you clocked the restaurant's dish? | Have you clocked the restaurant's dish? |
368 | 00:20:42,880 | 00:20:45,079 | Well, I think so, yeah. | Well, I think so, yeah. |
369 | 00:20:45,279 | 00:20:47,160 | But you know what, I'm having a good night | But you know what, I'm having a good night |
370 | 00:20:47,359 | 00:20:50,799 | and it's going to be really, really tough to decide. | and it's going to be really, really tough to decide. |
371 | 00:20:58,279 | 00:20:59,799 | MAEVE O'MEARA: It's Spanish Week, | MAEVE O'MEARA: It's Spanish Week, |
372 | 00:21:00,000 | 00:21:03,119 | and Anada's apprentice chef Manuel and our home cooks | and Anada's apprentice chef Manuel and our home cooks |
373 | 00:21:03,319 | 00:21:06,359 | have plated up their version of croquettes. | have plated up their version of croquettes. |
374 | 00:21:06,559 | 00:21:09,680 | Blind tasting judge Mark, has tasted all the dishes | Blind tasting judge Mark, has tasted all the dishes |
375 | 00:21:09,880 | 00:21:12,200 | and will now pick the best plate on the pass. | and will now pick the best plate on the pass. |
376 | 00:21:12,400 | 00:21:16,240 | Now I've heard in Spain a bar's reputation | Now I've heard in Spain a bar's reputation |
377 | 00:21:16,440 | 00:21:19,680 | can rise and fall on the quality of their croquetas. | can rise and fall on the quality of their croquetas. |
378 | 00:21:19,880 | 00:21:21,240 | And if that's the case, | And if that's the case, |
379 | 00:21:21,440 | 00:21:23,880 | then tonight, we're in the hottest spot in town. | then tonight, we're in the hottest spot in town. |
380 | 00:21:24,079 | 00:21:25,519 | Well done. | Well done. |
381 | 00:21:30,400 | 00:21:34,000 | Head chef Maria, you were watching apprentice chef Manuel closely, | Head chef Maria, you were watching apprentice chef Manuel closely, |
382 | 00:21:34,200 | 00:21:36,799 | were you impressed with how he went tonight? | were you impressed with how he went tonight? |
383 | 00:21:37,000 | 00:21:38,319 | Yes. He did very well. | Yes. He did very well. |
384 | 00:21:38,519 | 00:21:40,920 | He's in the very early stages of learning how to cook | He's in the very early stages of learning how to cook |
385 | 00:21:41,119 | 00:21:42,400 | and understand cooking, | and understand cooking, |
386 | 00:21:42,599 | 00:21:44,240 | so he did very well under pressure I think. | so he did very well under pressure I think. |
387 | 00:21:45,480 | 00:21:48,079 | OK. Mark, it's time for you to pick your winner, | OK. Mark, it's time for you to pick your winner, |
388 | 00:21:48,279 | 00:21:50,000 | which croquetas were your favourite? | which croquetas were your favourite? |
389 | 00:21:50,200 | 00:21:52,319 | If these are basically bar snacks, | If these are basically bar snacks, |
390 | 00:21:52,519 | 00:21:54,640 | then one of them would have kept me at the bar | then one of them would have kept me at the bar |
391 | 00:21:54,839 | 00:21:56,599 | until well after it was shut. | until well after it was shut. |
392 | 00:21:58,160 | 00:22:00,920 | After tasting all of your croqueta, | After tasting all of your croqueta, |
393 | 00:22:01,119 | 00:22:04,400 | the best plate on the pass is... | the best plate on the pass is... |
394 | 00:22:07,799 | 00:22:09,400 | After tasting all of your croqueta, | After tasting all of your croqueta, |
395 | 00:22:09,599 | 00:22:13,319 | the best plate on the pass is... | the best plate on the pass is... |
396 | 00:22:15,400 | 00:22:17,799 | ..the bacon and chorizo croqueta. | ..the bacon and chorizo croqueta. |
397 | 00:22:19,319 | 00:22:22,400 | Who made that? Oh, Kelly! | Who made that? Oh, Kelly! |
398 | 00:22:30,400 | 00:22:31,960 | Well done, babe. | Well done, babe. |
399 | 00:22:32,160 | 00:22:34,400 | I'm blown away, I'm over the moon. | I'm blown away, I'm over the moon. |
400 | 00:22:34,599 | 00:22:36,880 | Well, look, I love these. | Well, look, I love these. |
401 | 00:22:37,079 | 00:22:38,759 | Perfectly bite size | Perfectly bite size |
402 | 00:22:38,960 | 00:22:41,359 | and the bacon and chorizo just popped in my mouth, | and the bacon and chorizo just popped in my mouth, |
403 | 00:22:41,559 | 00:22:44,000 | bechamel was creamy and the jalapeno dipping sauce... | bechamel was creamy and the jalapeno dipping sauce... |
404 | 00:22:44,200 | 00:22:45,599 | (CHUCKLES) | (CHUCKLES) |
405 | 00:22:45,799 | 00:22:46,799 | ..amazing. | ..amazing. |
406 | 00:22:47,039 | 00:22:50,359 | And I could tell that you put your heart and soul in it. I definitely did. | And I could tell that you put your heart and soul in it. I definitely did. |
407 | 00:22:50,559 | 00:22:52,799 | Great job, Kelly. Thank you. | Great job, Kelly. Thank you. |
408 | 00:22:57,440 | 00:23:00,960 | OK. So, Mark, now on to the sad part, | OK. So, Mark, now on to the sad part, |
409 | 00:23:01,160 | 00:23:03,559 | which croquetas did not quite match up | which croquetas did not quite match up |
410 | 00:23:03,759 | 00:23:05,359 | to the others on the pass tonight? | to the others on the pass tonight? |
411 | 00:23:06,720 | 00:23:09,200 | The plate that didn't quite live up to the level | The plate that didn't quite live up to the level |
412 | 00:23:09,400 | 00:23:13,119 | that I was looking for is... | that I was looking for is... |
413 | 00:23:14,160 | 00:23:16,079 | ..the tuna croquettes. | ..the tuna croquettes. |
414 | 00:23:16,279 | 00:23:18,599 | Who made these? I did. | Who made these? I did. |
415 | 00:23:18,799 | 00:23:21,200 | Oh, Harvey. All good. No. It's all good. | Oh, Harvey. All good. No. It's all good. |
416 | 00:23:21,400 | 00:23:23,440 | Look, I liked your croquetas a lot, | Look, I liked your croquetas a lot, |
417 | 00:23:23,640 | 00:23:26,119 | it had a beautiful crunch and beautiful colour, | it had a beautiful crunch and beautiful colour, |
418 | 00:23:26,319 | 00:23:30,079 | the only thing was I felt this could have had a lot more garlic. | the only thing was I felt this could have had a lot more garlic. |
419 | 00:23:30,279 | 00:23:34,480 | Don't feel bad about it because you had some strong competition here. | Don't feel bad about it because you had some strong competition here. |
420 | 00:23:34,680 | 00:23:37,559 | I hope that the home cooks continue what Kelly's done | I hope that the home cooks continue what Kelly's done |
421 | 00:23:37,759 | 00:23:40,400 | and beat the other three professionals. | and beat the other three professionals. |
422 | 00:23:40,640 | 00:23:43,359 | (ALL CHUCKLE) Can we do it? Yeah. We can. | (ALL CHUCKLE) Can we do it? Yeah. We can. |
423 | 00:23:43,559 | 00:23:47,279 | Congratulations again to Kelly, you beat the restaurant, | Congratulations again to Kelly, you beat the restaurant, |
424 | 00:23:47,480 | 00:23:49,039 | so come and get your trophy! | so come and get your trophy! |
425 | 00:23:53,440 | 00:23:55,519 | Now everyone come in and share these croquettes. | Now everyone come in and share these croquettes. |
426 | 00:23:55,720 | 00:23:57,440 | Have some of these. Yeah! | Have some of these. Yeah! |
427 | 00:23:57,640 | 00:24:00,920 | Well done. Thank you. Oh, my goodness. | Well done. Thank you. Oh, my goodness. |
428 | 00:24:01,119 | 00:24:02,559 | (ALL CHAT ANIMATEDLY) | (ALL CHAT ANIMATEDLY) |
429 | 00:24:05,319 | 00:24:06,599 | They're delicious. | They're delicious. |
430 | 00:24:06,799 | 00:24:09,160 | (ALL CHAT) | (ALL CHAT) |
431 | 00:24:09,359 | 00:24:11,000 | Next time on The Chefs' Line... | Next time on The Chefs' Line... |
432 | 00:24:11,200 | 00:24:12,119 | Alrighty. | Alrighty. |
433 | 00:24:12,319 | 00:24:17,039 | ..decadent, rich and delicious, it's Spanish chocolate desserts. | ..decadent, rich and delicious, it's Spanish chocolate desserts. |
434 | 00:24:17,240 | 00:24:18,759 | They're big. I know! | They're big. I know! |
435 | 00:24:18,960 | 00:24:23,400 | And our home cooks will be facing Anada's station chef Hasanah. | And our home cooks will be facing Anada's station chef Hasanah. |
436 | 00:24:23,599 | 00:24:25,119 | Shall I still strain it? Yep. | Shall I still strain it? Yep. |
437 | 00:24:25,319 | 00:24:26,480 | And at the end of the week... | And at the end of the week... |
438 | 00:24:26,720 | 00:24:28,759 | Let's share a glass of sherry together. Cheers. | Let's share a glass of sherry together. Cheers. |
439 | 00:24:28,960 | 00:24:31,880 | ..we take a peek at Anada's creative menu | ..we take a peek at Anada's creative menu |
440 | 00:24:32,079 | 00:24:35,240 | full of unique Spanish flair. | full of unique Spanish flair. |
441 | 00:24:35,440 | 00:24:38,200 | Mmm. That skin is so crispy. | Mmm. That skin is so crispy. |
442 | 00:24:38,400 | 00:24:41,680 | I am just so wowed by this dish. | I am just so wowed by this dish. |