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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.