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1 | 00:00:01,040 | 00:00:03,200 | MAEVE O'MEARA: It's Spanish Week on The Chefs' Line... | MAEVE O'MEARA: It's Spanish Week on The Chefs' Line... |
2 | 00:00:03,399 | 00:00:04,879 | Ooh, they're good. | Ooh, they're good. |
3 | 00:00:05,080 | 00:00:07,400 | ..and tonight, we're celebrating lamb. | ..and tonight, we're celebrating lamb. |
4 | 00:00:07,599 | 00:00:10,160 | It's quite a nice, simple style of lamb. | It's quite a nice, simple style of lamb. |
5 | 00:00:10,359 | 00:00:12,960 | Slow cooked, minced or on the bone, | Slow cooked, minced or on the bone, |
6 | 00:00:13,160 | 00:00:16,359 | when lamb is paired with classic Spanish flavours, | when lamb is paired with classic Spanish flavours, |
7 | 00:00:16,559 | 00:00:19,760 | it's juicy, tender and melt in your mouth. | it's juicy, tender and melt in your mouth. |
8 | 00:00:19,960 | 00:00:22,480 | Ooh, they're looking good. Yeah, they look really good. | Ooh, they're looking good. Yeah, they look really good. |
9 | 00:00:22,679 | 00:00:24,679 | Some of Australia's best home cooks | Some of Australia's best home cooks |
10 | 00:00:24,879 | 00:00:27,320 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
11 | 00:00:27,519 | 00:00:29,800 | against top Spanish restaurant Anada. | against top Spanish restaurant Anada. |
12 | 00:00:30,000 | 00:00:32,479 | WOMAN: It comes from tradition, it comes from the heart. | WOMAN: It comes from tradition, it comes from the heart. |
13 | 00:00:32,679 | 00:00:35,520 | And tonight, our home cooks are up against the third stop | And tonight, our home cooks are up against the third stop |
14 | 00:00:35,719 | 00:00:39,000 | in their Chefs' Line, sous-chef Bella. | in their Chefs' Line, sous-chef Bella. |
15 | 00:00:39,200 | 00:00:41,439 | It's all coming together, Bella. You can do it, Bellie. | It's all coming together, Bella. You can do it, Bellie. |
16 | 00:00:41,640 | 00:00:43,759 | As the week progresses, | As the week progresses, |
17 | 00:00:43,960 | 00:00:46,960 | the competition will escalate in difficulty | the competition will escalate in difficulty |
18 | 00:00:47,159 | 00:00:49,960 | from the apprentice all the way... | from the apprentice all the way... |
19 | 00:00:50,159 | 00:00:52,359 | Do you need help maybe? (LAUGHTER) | Do you need help maybe? (LAUGHTER) |
20 | 00:00:52,560 | 00:00:54,079 | ..to the head chef. | ..to the head chef. |
21 | 00:00:54,280 | 00:00:57,719 | But whose Spanish lamb dish will win them the chance | But whose Spanish lamb dish will win them the chance |
22 | 00:00:57,920 | 00:01:02,000 | to reach the end of The Chefs' Line? | to reach the end of The Chefs' Line? |
23 | 00:01:06,640 | 00:01:08,359 | DAN HONG: Welcome back to Spanish Week | DAN HONG: Welcome back to Spanish Week |
24 | 00:01:08,560 | 00:01:09,879 | in The Chefs' Line kitchen. | in The Chefs' Line kitchen. |
25 | 00:01:10,079 | 00:01:13,719 | We are cooking Spanish lamb! | We are cooking Spanish lamb! |
26 | 00:01:16,760 | 00:01:19,760 | Tender, delicious, melt in your mouth, | Tender, delicious, melt in your mouth, |
27 | 00:01:19,960 | 00:01:22,760 | but whose love of lamb will win? | but whose love of lamb will win? |
28 | 00:01:22,960 | 00:01:25,400 | Will it be the professionals from restaurant Anada | Will it be the professionals from restaurant Anada |
29 | 00:01:25,599 | 00:01:28,680 | or one of you two home cooks? | or one of you two home cooks? |
30 | 00:01:28,920 | 00:01:32,599 | So, head chef Maria, who's next in your Chefs' Line to meet our home cooks? | So, head chef Maria, who's next in your Chefs' Line to meet our home cooks? |
31 | 00:01:32,799 | 00:01:35,560 | Uh, next in my Chefs' Line will be my sous-chef Bella. | Uh, next in my Chefs' Line will be my sous-chef Bella. |
32 | 00:01:35,759 | 00:01:38,479 | Sous-chef Bella, it's time to take your bench. | Sous-chef Bella, it's time to take your bench. |
33 | 00:01:38,680 | 00:01:40,039 | Good luck tonight. | Good luck tonight. |
34 | 00:01:40,240 | 00:01:42,319 | Chefs' Line, please take your seats. | Chefs' Line, please take your seats. |
35 | 00:01:45,200 | 00:01:46,719 | Hello, Peter. | Hello, Peter. |
36 | 00:01:46,920 | 00:01:49,479 | Well, last night we saw you tie with the restaurant | Well, last night we saw you tie with the restaurant |
37 | 00:01:49,680 | 00:01:51,680 | and win yourself a trophy. | and win yourself a trophy. |
38 | 00:01:51,879 | 00:01:55,680 | The best Spanish chocolate dessert on the pass tonight is... | The best Spanish chocolate dessert on the pass tonight is... |
39 | 00:01:55,879 | 00:01:57,599 | ..both of these, it's a tie! | ..both of these, it's a tie! |
40 | 00:01:57,799 | 00:01:58,920 | (CHEERING) | (CHEERING) |
41 | 00:01:59,120 | 00:02:01,400 | (LAUGHS) Is that you, Pete? | (LAUGHS) Is that you, Pete? |
42 | 00:02:01,599 | 00:02:03,560 | I'm looking forward to tonight's challenge. | I'm looking forward to tonight's challenge. |
43 | 00:02:03,760 | 00:02:06,640 | It's certainly an ingredient I'm definitely comfortable in cooking | It's certainly an ingredient I'm definitely comfortable in cooking |
44 | 00:02:06,840 | 00:02:09,159 | and I think I'll do a really good job at coking it tonight. | and I think I'll do a really good job at coking it tonight. |
45 | 00:02:09,360 | 00:02:11,400 | Mm, quietly confident. Yeah. | Mm, quietly confident. Yeah. |
46 | 00:02:11,599 | 00:02:14,599 | Tonight's blind judge will be you, Mark. | Tonight's blind judge will be you, Mark. |
47 | 00:02:14,800 | 00:02:17,599 | Head out the back so you won't know whose lamb is whose. | Head out the back so you won't know whose lamb is whose. |
48 | 00:02:17,800 | 00:02:19,639 | Good luck, everyone. | Good luck, everyone. |
49 | 00:02:19,840 | 00:02:23,759 | Sous-chef Bella, home cooks, you have 60 minutes | Sous-chef Bella, home cooks, you have 60 minutes |
50 | 00:02:23,960 | 00:02:27,520 | to serve up your best Spanish lamb dish. | to serve up your best Spanish lamb dish. |
51 | 00:02:27,719 | 00:02:29,360 | Let's cook! | Let's cook! |
52 | 00:02:43,400 | 00:02:46,120 | Aussies love lamb and so do the Spanish. | Aussies love lamb and so do the Spanish. |
53 | 00:02:46,319 | 00:02:49,079 | I mean, there's so many different ways you could prepare lamb. | I mean, there's so many different ways you could prepare lamb. |
54 | 00:02:49,280 | 00:02:53,159 | Lamb has a really beautiful, pronounced, sweet flavour | Lamb has a really beautiful, pronounced, sweet flavour |
55 | 00:02:53,400 | 00:02:56,520 | and as long as those flavours of Spain really speak true in this dish, | and as long as those flavours of Spain really speak true in this dish, |
56 | 00:02:56,719 | 00:02:58,400 | anything is really up for grabs. | anything is really up for grabs. |
57 | 00:03:03,639 | 00:03:06,560 | My name's Adrian, I'm from Rosebery in Sydney. | My name's Adrian, I'm from Rosebery in Sydney. |
58 | 00:03:06,759 | 00:03:08,319 | Tonight, I'm making Spanish meatballs | Tonight, I'm making Spanish meatballs |
59 | 00:03:08,520 | 00:03:10,520 | in tomato sauce with saffron rice. | in tomato sauce with saffron rice. |
60 | 00:03:10,719 | 00:03:13,199 | It's something that I've always had since I was a child | It's something that I've always had since I was a child |
61 | 00:03:13,400 | 00:03:15,120 | and it's something I've learnt from my mother | and it's something I've learnt from my mother |
62 | 00:03:15,319 | 00:03:18,479 | so I am making this in honour of my heritage. | so I am making this in honour of my heritage. |
63 | 00:03:18,680 | 00:03:20,520 | I love to cook Spanish food. | I love to cook Spanish food. |
64 | 00:03:20,719 | 00:03:23,439 | Tradition and culture is so important | Tradition and culture is so important |
65 | 00:03:23,639 | 00:03:25,360 | when it comes to Spanish cuisine. | when it comes to Spanish cuisine. |
66 | 00:03:26,879 | 00:03:29,800 | So I start cutting the onions, the garlic | So I start cutting the onions, the garlic |
67 | 00:03:30,000 | 00:03:32,800 | and throwing that into the saucepan, getting it ready to fry. | and throwing that into the saucepan, getting it ready to fry. |
68 | 00:03:33,000 | 00:03:35,840 | With that, I add oregano, thyme, | With that, I add oregano, thyme, |
69 | 00:03:36,039 | 00:03:38,439 | I add the sugar, the tomato paste, | I add the sugar, the tomato paste, |
70 | 00:03:38,639 | 00:03:41,360 | and then I add in pureed tomatoes. | and then I add in pureed tomatoes. |
71 | 00:03:44,520 | 00:03:47,560 | Very classic, I mean... It's extremely classic, yeah. | Very classic, I mean... It's extremely classic, yeah. |
72 | 00:03:47,759 | 00:03:50,360 | Uh, albigondas, is that how you pronounce it? | Uh, albigondas, is that how you pronounce it? |
73 | 00:03:50,560 | 00:03:52,280 | Close, albondigas. Albon... Sorry! | Close, albondigas. Albon... Sorry! |
74 | 00:03:52,479 | 00:03:54,479 | Albondigas! Albondigas! | Albondigas! Albondigas! |
75 | 00:03:54,680 | 00:03:56,840 | Albondigas con tomate. Si. | Albondigas con tomate. Si. |
76 | 00:03:57,039 | 00:03:59,039 | You've made these many times? Talk me through it. | You've made these many times? Talk me through it. |
77 | 00:03:59,240 | 00:04:02,240 | So I always start with the sauce, it's quite a rich sauce, | So I always start with the sauce, it's quite a rich sauce, |
78 | 00:04:02,439 | 00:04:04,560 | and then the meatballs will soak up the sauce as well | and then the meatballs will soak up the sauce as well |
79 | 00:04:04,759 | 00:04:06,280 | once it goes into the sauce. | once it goes into the sauce. |
80 | 00:04:06,479 | 00:04:07,800 | Fantastic. | Fantastic. |
81 | 00:04:08,000 | 00:04:10,080 | My family has inspired me to make this dish. | My family has inspired me to make this dish. |
82 | 00:04:10,280 | 00:04:12,840 | I've seen my grandmother make it, I've seen my mother make it. | I've seen my grandmother make it, I've seen my mother make it. |
83 | 00:04:13,039 | 00:04:15,560 | It's just a beautiful home-style recipe. | It's just a beautiful home-style recipe. |
84 | 00:04:24,480 | 00:04:26,639 | My name's Peter. I live in Sydney. | My name's Peter. I live in Sydney. |
85 | 00:04:26,839 | 00:04:30,800 | I'm making lamb cutlets, brussels sprouts and fennel salad. | I'm making lamb cutlets, brussels sprouts and fennel salad. |
86 | 00:04:31,000 | 00:04:32,959 | It's quite a nice, simple style of lamb. | It's quite a nice, simple style of lamb. |
87 | 00:04:33,159 | 00:04:36,120 | It's a tapas one, where you can pick it up in your hand and eat it. | It's a tapas one, where you can pick it up in your hand and eat it. |
88 | 00:04:36,319 | 00:04:38,079 | The best connection I can come up with | The best connection I can come up with |
89 | 00:04:38,279 | 00:04:43,159 | for my love of Spanish food would be probably travelling to Spain, | for my love of Spanish food would be probably travelling to Spain, |
90 | 00:04:43,360 | 00:04:45,879 | and in particular the San Sebastian region. | and in particular the San Sebastian region. |
91 | 00:04:47,240 | 00:04:50,519 | The main reason I like this dish is because of the differences | The main reason I like this dish is because of the differences |
92 | 00:04:50,720 | 00:04:52,439 | in flavours and textures that you have. | in flavours and textures that you have. |
93 | 00:04:52,639 | 00:04:54,759 | The heat and the crispiness from the brussels sprouts | The heat and the crispiness from the brussels sprouts |
94 | 00:04:54,959 | 00:04:56,600 | that have been fried, | that have been fried, |
95 | 00:04:56,800 | 00:04:59,040 | the freshness from the fennel salad, | the freshness from the fennel salad, |
96 | 00:04:59,240 | 00:05:02,439 | and then you get that juiciness and simple flavours of the lamb. | and then you get that juiciness and simple flavours of the lamb. |
97 | 00:05:02,639 | 00:05:04,120 | They all go very well together. | They all go very well together. |
98 | 00:05:05,879 | 00:05:09,120 | So once I had the fennel seeds toasting on a low heat, | So once I had the fennel seeds toasting on a low heat, |
99 | 00:05:09,319 | 00:05:12,800 | I started making the dressings for the fennel salad | I started making the dressings for the fennel salad |
100 | 00:05:13,000 | 00:05:15,000 | and the brussels sprouts. | and the brussels sprouts. |
101 | 00:05:15,199 | 00:05:18,399 | The first dressing was the dressing for the brussels sprouts. | The first dressing was the dressing for the brussels sprouts. |
102 | 00:05:18,600 | 00:05:20,079 | You add the sherry vinegar, | You add the sherry vinegar, |
103 | 00:05:20,279 | 00:05:23,040 | the olive oil and a squeeze of lemon juice in there. | the olive oil and a squeeze of lemon juice in there. |
104 | 00:05:24,160 | 00:05:25,639 | Once that dressing was done, | Once that dressing was done, |
105 | 00:05:25,839 | 00:05:27,319 | I started to make the second dressing | I started to make the second dressing |
106 | 00:05:27,519 | 00:05:29,160 | for the fennel salad - | for the fennel salad - |
107 | 00:05:29,360 | 00:05:32,920 | honey, the olive oil and the chardonnay vinegar. | honey, the olive oil and the chardonnay vinegar. |
108 | 00:05:33,120 | 00:05:36,959 | I added, then, the fennel seeds from the stove. | I added, then, the fennel seeds from the stove. |
109 | 00:05:39,680 | 00:05:42,519 | MAEVE O'MEARA: With one win and a tie this week, | MAEVE O'MEARA: With one win and a tie this week, |
110 | 00:05:42,720 | 00:05:47,079 | the home cooks are on top against renowned restaurant Anada. | the home cooks are on top against renowned restaurant Anada. |
111 | 00:05:47,279 | 00:05:50,040 | But this time, they're up against sous-chef Bella, | But this time, they're up against sous-chef Bella, |
112 | 00:05:50,240 | 00:05:54,680 | who's hoping her lamb will serve the restaurant a win tonight. | who's hoping her lamb will serve the restaurant a win tonight. |
113 | 00:05:55,959 | 00:06:01,279 | So I'm making the lamb with pistachio mojo verde and mojo picon. | So I'm making the lamb with pistachio mojo verde and mojo picon. |
114 | 00:06:01,480 | 00:06:03,319 | I can feel my team watching me right now | I can feel my team watching me right now |
115 | 00:06:03,519 | 00:06:07,519 | and I can feel their support in the background, so that's good. | and I can feel their support in the background, so that's good. |
116 | 00:06:07,720 | 00:06:11,720 | My sous-chef Bella is very confident at cooking this recipe | My sous-chef Bella is very confident at cooking this recipe |
117 | 00:06:11,920 | 00:06:13,319 | 'cause she's done it many times before. | 'cause she's done it many times before. |
118 | 00:06:13,519 | 00:06:14,800 | She's a perfectionist. | She's a perfectionist. |
119 | 00:06:15,000 | 00:06:18,519 | So right now, this is the mojo picon in preparation. | So right now, this is the mojo picon in preparation. |
120 | 00:06:18,720 | 00:06:21,480 | So in a tray it goes roughly cut. | So in a tray it goes roughly cut. |
121 | 00:06:21,680 | 00:06:25,839 | Mojo picon is sort of like a spicy, capsicum-based sauce. | Mojo picon is sort of like a spicy, capsicum-based sauce. |
122 | 00:06:26,040 | 00:06:29,680 | And I'm just going to roast it until it's nice and soft. | And I'm just going to roast it until it's nice and soft. |
123 | 00:06:29,879 | 00:06:34,920 | Cover it up with some foil, it goes into the oven. | Cover it up with some foil, it goes into the oven. |
124 | 00:06:39,360 | 00:06:41,399 | To make the pistachio mojo verde, | To make the pistachio mojo verde, |
125 | 00:06:41,600 | 00:06:46,439 | so I grab parsley, mint and olive oil. | so I grab parsley, mint and olive oil. |
126 | 00:06:46,639 | 00:06:49,920 | That goes into the blender with the pistachio. | That goes into the blender with the pistachio. |
127 | 00:06:50,120 | 00:06:54,720 | Mojo verde basically means 'green sauce' | Mojo verde basically means 'green sauce' |
128 | 00:06:54,920 | 00:06:58,199 | but we've added also pistachio just for a bit of texture. | but we've added also pistachio just for a bit of texture. |
129 | 00:06:59,240 | 00:07:01,759 | You want to have it like a coarse paste, | You want to have it like a coarse paste, |
130 | 00:07:01,959 | 00:07:04,839 | you don't want it to be too loose, so you can quenelle at the end. | you don't want it to be too loose, so you can quenelle at the end. |
131 | 00:07:05,040 | 00:07:06,720 | Much better. | Much better. |
132 | 00:07:12,120 | 00:07:13,600 | ADRIAN: I need to prepare my rice. | ADRIAN: I need to prepare my rice. |
133 | 00:07:13,839 | 00:07:16,480 | It's only quick to cook so I make sure that I put it in in time. | It's only quick to cook so I make sure that I put it in in time. |
134 | 00:07:16,680 | 00:07:18,480 | There'll be a beautiful flavour, | There'll be a beautiful flavour, |
135 | 00:07:18,680 | 00:07:20,439 | and that's in chicken stock instead of water | and that's in chicken stock instead of water |
136 | 00:07:20,639 | 00:07:22,360 | so it will have a beautiful taste. | so it will have a beautiful taste. |
137 | 00:07:22,560 | 00:07:26,439 | And then I add in saffron and I turn it on to cook. | And then I add in saffron and I turn it on to cook. |
138 | 00:07:28,879 | 00:07:31,680 | To prepare the meatball mixture, I get my lamb mince, | To prepare the meatball mixture, I get my lamb mince, |
139 | 00:07:31,879 | 00:07:36,079 | I add the breadcrumbs, parsley, salt and pepper - lots of it - | I add the breadcrumbs, parsley, salt and pepper - lots of it - |
140 | 00:07:36,279 | 00:07:37,720 | garlic and onion. | garlic and onion. |
141 | 00:07:37,920 | 00:07:42,000 | Including sweet paprika adds a beautiful flavour to it. | Including sweet paprika adds a beautiful flavour to it. |
142 | 00:07:44,800 | 00:07:48,519 | Once I've mixed everything together, I begin to roll it into balls | Once I've mixed everything together, I begin to roll it into balls |
143 | 00:07:48,720 | 00:07:50,759 | so that I can get it prepared for deep-frying. | so that I can get it prepared for deep-frying. |
144 | 00:07:50,959 | 00:07:53,319 | I'm already rolling my meatballs, which is a good sign | I'm already rolling my meatballs, which is a good sign |
145 | 00:07:53,519 | 00:07:56,199 | because they're ready to flour and then go into the deep-fryer. | because they're ready to flour and then go into the deep-fryer. |
146 | 00:07:56,399 | 00:07:58,720 | I've been eating meatballs since I was a child | I've been eating meatballs since I was a child |
147 | 00:07:58,920 | 00:08:00,759 | so it is something that I've grown up with | so it is something that I've grown up with |
148 | 00:08:01,000 | 00:08:04,240 | and I know that I can do a pretty good job - I make a mean meatball. | and I know that I can do a pretty good job - I make a mean meatball. |
149 | 00:08:04,439 | 00:08:05,720 | Quietly confident, | Quietly confident, |
150 | 00:08:05,920 | 00:08:08,720 | but you never know what could happen in this competition. | but you never know what could happen in this competition. |
151 | 00:08:11,720 | 00:08:13,399 | There's one, one. | There's one, one. |
152 | 00:08:13,600 | 00:08:16,120 | So, after I prepped all of the vegetables, | So, after I prepped all of the vegetables, |
153 | 00:08:16,319 | 00:08:18,240 | I wanted to move on to the protein and the lamb. | I wanted to move on to the protein and the lamb. |
154 | 00:08:18,439 | 00:08:19,720 | So a lamb rack. A lamb... | So a lamb rack. A lamb... |
155 | 00:08:19,920 | 00:08:21,720 | Well, actually, they're going to be lamb cutlets. | Well, actually, they're going to be lamb cutlets. |
156 | 00:08:21,920 | 00:08:23,680 | Oh, lamb cutlets, I do love a good cutlet. | Oh, lamb cutlets, I do love a good cutlet. |
157 | 00:08:23,879 | 00:08:25,720 | Yeah. How are you going to cook that lamb? | Yeah. How are you going to cook that lamb? |
158 | 00:08:25,920 | 00:08:27,680 | How do you want it? Pink in the middle. | How do you want it? Pink in the middle. |
159 | 00:08:27,879 | 00:08:29,399 | So still nice and pink in the middle, | So still nice and pink in the middle, |
160 | 00:08:29,600 | 00:08:30,879 | a couple of minutes on one side, | a couple of minutes on one side, |
161 | 00:08:31,079 | 00:08:32,840 | flip it over and just a kiss on the other side. | flip it over and just a kiss on the other side. |
162 | 00:08:33,039 | 00:08:34,600 | Well, it sounds really delicious. | Well, it sounds really delicious. |
163 | 00:08:34,799 | 00:08:37,080 | It sounds almost like a Spanish meat and three veg. | It sounds almost like a Spanish meat and three veg. |
164 | 00:08:37,279 | 00:08:39,440 | (CHUCKLES) It could be. It could be. Alright. | (CHUCKLES) It could be. It could be. Alright. |
165 | 00:08:39,639 | 00:08:40,919 | Well, nothing wrong with that. | Well, nothing wrong with that. |
166 | 00:08:41,120 | 00:08:42,600 | I can't wait to see it. Thank you. | I can't wait to see it. Thank you. |
167 | 00:08:42,799 | 00:08:44,720 | Good luck. Cheers. | Good luck. Cheers. |
168 | 00:08:45,759 | 00:08:47,519 | So after the lamb cutlets were prepped, | So after the lamb cutlets were prepped, |
169 | 00:08:47,720 | 00:08:50,440 | I moved onto making the fennel salad. | I moved onto making the fennel salad. |
170 | 00:08:53,200 | 00:08:56,240 | I used the mandolin to thinly slice some baby fennel. | I used the mandolin to thinly slice some baby fennel. |
171 | 00:08:56,440 | 00:09:01,600 | Then, on top of that, I added some orange and black olives. | Then, on top of that, I added some orange and black olives. |
172 | 00:09:02,639 | 00:09:05,960 | I then added dressing for the fennel salad. | I then added dressing for the fennel salad. |
173 | 00:09:08,039 | 00:09:09,440 | I'm feeling extremely confident. | I'm feeling extremely confident. |
174 | 00:09:09,639 | 00:09:13,120 | I've cooked this dish several times so I know how to cook it, | I've cooked this dish several times so I know how to cook it, |
175 | 00:09:13,320 | 00:09:15,960 | I know the flavours will be good. | I know the flavours will be good. |
176 | 00:09:16,159 | 00:09:18,600 | Well, Peter's doing a really interesting lamb dish. | Well, Peter's doing a really interesting lamb dish. |
177 | 00:09:18,799 | 00:09:21,200 | Really it's just a Spanish version of meat and three veg. | Really it's just a Spanish version of meat and three veg. |
178 | 00:09:21,399 | 00:09:24,440 | He mustn't forget that that lamb has to be perfectly grilled. | He mustn't forget that that lamb has to be perfectly grilled. |
179 | 00:09:24,639 | 00:09:25,919 | That's it. | That's it. |
180 | 00:09:26,120 | 00:09:27,720 | Well, I mean, lamb, you know, I love rare lamb | Well, I mean, lamb, you know, I love rare lamb |
181 | 00:09:27,919 | 00:09:29,399 | and lamb can be served quite pink, | and lamb can be served quite pink, |
182 | 00:09:29,600 | 00:09:32,000 | but there's rare and there's raw. | but there's rare and there's raw. |
183 | 00:09:37,519 | 00:09:40,000 | MAEVE O'MEARA: It's Spanish Week in The Chefs' Line kitchen. | MAEVE O'MEARA: It's Spanish Week in The Chefs' Line kitchen. |
184 | 00:09:40,200 | 00:09:44,840 | Our two home cooks and sous-chef Bella from restaurant Anada | Our two home cooks and sous-chef Bella from restaurant Anada |
185 | 00:09:45,039 | 00:09:47,879 | are creating their best Spanish lamb. | are creating their best Spanish lamb. |
186 | 00:09:48,080 | 00:09:49,799 | There's 25 minutes, everyone. | There's 25 minutes, everyone. |
187 | 00:09:50,000 | 00:09:53,000 | And they all want to impress blind tasting judge Mark | And they all want to impress blind tasting judge Mark |
188 | 00:09:53,200 | 00:09:55,159 | who will pick tonight's winning dish. | who will pick tonight's winning dish. |
189 | 00:09:55,399 | 00:09:58,320 | Spanish lamb and accompaniments, it's going to be a great challenge tonight. | Spanish lamb and accompaniments, it's going to be a great challenge tonight. |
190 | 00:09:58,519 | 00:10:00,639 | The lamb's really got to shine in this challenge, | The lamb's really got to shine in this challenge, |
191 | 00:10:00,840 | 00:10:02,519 | and everything that comes with it | and everything that comes with it |
192 | 00:10:02,720 | 00:10:04,679 | has got to have that Spanish flavour. | has got to have that Spanish flavour. |
193 | 00:10:04,879 | 00:10:08,759 | For me, I'm thinking, like, olives, crisp salads with rice. | For me, I'm thinking, like, olives, crisp salads with rice. |
194 | 00:10:08,960 | 00:10:11,120 | So it will be an interesting challenge | So it will be an interesting challenge |
195 | 00:10:11,320 | 00:10:13,840 | to see how they're going to depict this lamb dish. | to see how they're going to depict this lamb dish. |
196 | 00:10:14,039 | 00:10:16,399 | Yeah, I'm really looking forward to it. | Yeah, I'm really looking forward to it. |
197 | 00:10:20,440 | 00:10:26,360 | Tonight, I'm cooking lamb with pistachio mojo verde and mojo picon. | Tonight, I'm cooking lamb with pistachio mojo verde and mojo picon. |
198 | 00:10:26,559 | 00:10:28,399 | Do you reckon blitz that? Yeah. | Do you reckon blitz that? Yeah. |
199 | 00:10:28,600 | 00:10:32,960 | Mojo picon is sort of like a spicy, capsicum-based sauce. | Mojo picon is sort of like a spicy, capsicum-based sauce. |
200 | 00:10:33,159 | 00:10:39,559 | Once it's all roasted and soft, it gets into a blender. | Once it's all roasted and soft, it gets into a blender. |
201 | 00:10:41,000 | 00:10:45,759 | Add some smoked paprika, some chilli flakes - | Add some smoked paprika, some chilli flakes - |
202 | 00:10:45,960 | 00:10:48,600 | it depends on how spicy you like it - | it depends on how spicy you like it - |
203 | 00:10:48,799 | 00:10:52,399 | and just blend it until it's nice and smooth. | and just blend it until it's nice and smooth. |
204 | 00:10:53,559 | 00:10:55,039 | Get onto your mojete. | Get onto your mojete. |
205 | 00:10:55,240 | 00:10:57,159 | With the lamb we'll also be serving | With the lamb we'll also be serving |
206 | 00:10:57,360 | 00:10:59,840 | a traditional dish from La Mancha called mojete manchego, | a traditional dish from La Mancha called mojete manchego, |
207 | 00:11:00,039 | 00:11:03,799 | and it is basically onions and capsicums | and it is basically onions and capsicums |
208 | 00:11:04,000 | 00:11:06,600 | and it will be served with an egg yolk. | and it will be served with an egg yolk. |
209 | 00:11:06,799 | 00:11:10,480 | OK, now, with this recipe tonight, there's two different sauces, | OK, now, with this recipe tonight, there's two different sauces, |
210 | 00:11:10,679 | 00:11:12,480 | the lamb backstrap, of course. | the lamb backstrap, of course. |
211 | 00:11:12,720 | 00:11:16,279 | Tell me about how these two sauces kind of complement the flavour of lamb? | Tell me about how these two sauces kind of complement the flavour of lamb? |
212 | 00:11:16,480 | 00:11:19,799 | Tonight, we're just going to do like a Canary Island version of lamb, | Tonight, we're just going to do like a Canary Island version of lamb, |
213 | 00:11:20,000 | 00:11:21,840 | so that's where the two mojos come from. | so that's where the two mojos come from. |
214 | 00:11:22,039 | 00:11:26,039 | And 'cause we're going to serve the backstrap quite rare, | And 'cause we're going to serve the backstrap quite rare, |
215 | 00:11:26,240 | 00:11:29,759 | I think we just want to do something really fresh, spicy, light with it. | I think we just want to do something really fresh, spicy, light with it. |
216 | 00:11:29,960 | 00:11:31,559 | Well, I'm really looking forward to it. | Well, I'm really looking forward to it. |
217 | 00:11:31,759 | 00:11:34,879 | I mean, I like the idea of it being about sort of fresh sauces | I mean, I like the idea of it being about sort of fresh sauces |
218 | 00:11:35,080 | 00:11:36,759 | and that green vegetables, so, yeah. | and that green vegetables, so, yeah. |
219 | 00:11:36,960 | 00:11:38,759 | Yeah, yeah. | Yeah, yeah. |
220 | 00:11:46,200 | 00:11:48,960 | ADRIAN: Tonight, I'll be cooking Spanish meatballs in tomato sauce | ADRIAN: Tonight, I'll be cooking Spanish meatballs in tomato sauce |
221 | 00:11:49,159 | 00:11:50,919 | with saffron rice. | with saffron rice. |
222 | 00:11:52,000 | 00:11:54,840 | Ooh, the meatballs are in! They are in, they're going. | Ooh, the meatballs are in! They are in, they're going. |
223 | 00:11:55,080 | 00:11:58,240 | Ooh, they look good. They're looking good? Yeah, they look really good. | Ooh, they look good. They're looking good? Yeah, they look really good. |
224 | 00:11:58,480 | 00:12:01,279 | Once you fry them, how long are they going to take to braise in the sauce? | Once you fry them, how long are they going to take to braise in the sauce? |
225 | 00:12:01,480 | 00:12:03,080 | It's pretty quick. They're already cooked. | It's pretty quick. They're already cooked. |
226 | 00:12:03,320 | 00:12:05,559 | They're just in there to sort of take in the flavour. Yep, sure. | They're just in there to sort of take in the flavour. Yep, sure. |
227 | 00:12:05,759 | 00:12:07,759 | Once I notice my meatballs are getting ready - | Once I notice my meatballs are getting ready - |
228 | 00:12:07,960 | 00:12:11,039 | they float to the top, they've got a beautiful dark exterior... | they float to the top, they've got a beautiful dark exterior... |
229 | 00:12:13,480 | 00:12:14,639 | Hmm. | Hmm. |
230 | 00:12:14,840 | 00:12:16,159 | Ooh, they're good. | Ooh, they're good. |
231 | 00:12:16,360 | 00:12:18,240 | ..and then I put it straight into the tomato sauce, | ..and then I put it straight into the tomato sauce, |
232 | 00:12:18,480 | 00:12:22,200 | completely cover them so that they absorb all of the beautiful tomato sauce flavour. | completely cover them so that they absorb all of the beautiful tomato sauce flavour. |
233 | 00:12:22,399 | 00:12:25,639 | Perfect, happy with that. | Perfect, happy with that. |
234 | 00:12:30,759 | 00:12:33,440 | PETER: The dish I'm making tonight is lamb cutlets | PETER: The dish I'm making tonight is lamb cutlets |
235 | 00:12:33,639 | 00:12:36,879 | with brussels sprouts and a fennel salad. | with brussels sprouts and a fennel salad. |
236 | 00:12:37,080 | 00:12:40,519 | Once I've deep-fried the brussels sprouts as well as the speck, | Once I've deep-fried the brussels sprouts as well as the speck, |
237 | 00:12:40,720 | 00:12:44,080 | I'll then mix the brussels sprouts and the salad dressing together. | I'll then mix the brussels sprouts and the salad dressing together. |
238 | 00:12:45,120 | 00:12:48,919 | So after chopping up the speck, I took the brussels sprouts | So after chopping up the speck, I took the brussels sprouts |
239 | 00:12:49,120 | 00:12:51,399 | and started to deep-fry those in the fryer. | and started to deep-fry those in the fryer. |
240 | 00:12:51,600 | 00:12:54,639 | So they're meant to be... They'll come out crunchy like chips. | So they're meant to be... They'll come out crunchy like chips. |
241 | 00:12:54,840 | 00:12:58,120 | So like a sort of chip-flavoured brussels sprout. | So like a sort of chip-flavoured brussels sprout. |
242 | 00:12:59,399 | 00:13:02,639 | The Brussels sprouts, I want them to be nice and crispy, | The Brussels sprouts, I want them to be nice and crispy, |
243 | 00:13:02,840 | 00:13:05,080 | almost a dark brown, a golden brown. | almost a dark brown, a golden brown. |
244 | 00:13:09,120 | 00:13:13,159 | After that, I then added in the speck into the deep fryer. | After that, I then added in the speck into the deep fryer. |
245 | 00:13:13,360 | 00:13:17,600 | So it adds a nice meaty flavour to the brussels sprouts and salad, | So it adds a nice meaty flavour to the brussels sprouts and salad, |
246 | 00:13:17,799 | 00:13:21,519 | so that should just bring out a bit of earthiness in the salad. | so that should just bring out a bit of earthiness in the salad. |
247 | 00:13:21,720 | 00:13:24,399 | To cook the lamb, I've put the grill on a low heat, | To cook the lamb, I've put the grill on a low heat, |
248 | 00:13:24,600 | 00:13:26,440 | but I'm going to cook the lamb at the last minute | but I'm going to cook the lamb at the last minute |
249 | 00:13:26,639 | 00:13:28,600 | because it only needs a short time to cook. | because it only needs a short time to cook. |
250 | 00:13:28,799 | 00:13:32,519 | Uh, the meat should take about three to four minutes - not long. | Uh, the meat should take about three to four minutes - not long. |
251 | 00:13:38,240 | 00:13:41,639 | BELLA: I'm aiming to have my lamb a nice char, | BELLA: I'm aiming to have my lamb a nice char, |
252 | 00:13:41,840 | 00:13:44,159 | still keeping it like medium rare and juicy. | still keeping it like medium rare and juicy. |
253 | 00:13:44,360 | 00:13:46,720 | So I'm searing the lamb backstrap | So I'm searing the lamb backstrap |
254 | 00:13:46,919 | 00:13:52,080 | and doing the mojete manchego side dish as well. | and doing the mojete manchego side dish as well. |
255 | 00:13:52,279 | 00:13:55,960 | I want to have like a nice charry colour on both of them. | I want to have like a nice charry colour on both of them. |
256 | 00:14:02,320 | 00:14:03,799 | I've got to get the lamb on, | I've got to get the lamb on, |
257 | 00:14:04,000 | 00:14:06,320 | so I put it on one side onto the griddle | so I put it on one side onto the griddle |
258 | 00:14:06,559 | 00:14:10,600 | and then I realise I haven't actually turned the heat up on the griddle. | and then I realise I haven't actually turned the heat up on the griddle. |
259 | 00:14:12,080 | 00:14:14,919 | I don't hear the sizzle that I would expect to hear | I don't hear the sizzle that I would expect to hear |
260 | 00:14:15,120 | 00:14:16,799 | for the lamb to cook properly. | for the lamb to cook properly. |
261 | 00:14:17,000 | 00:14:18,480 | So I quickly turn the heat up | So I quickly turn the heat up |
262 | 00:14:18,679 | 00:14:20,320 | and hope it's going to heat up quickly enough | and hope it's going to heat up quickly enough |
263 | 00:14:20,519 | 00:14:22,000 | to actually cook the lamb. | to actually cook the lamb. |
264 | 00:14:23,039 | 00:14:27,159 | OK, guys, there's five minutes to go! | OK, guys, there's five minutes to go! |
265 | 00:14:30,320 | 00:14:33,039 | BELLA: To finish the mojete, | BELLA: To finish the mojete, |
266 | 00:14:33,240 | 00:14:35,039 | I roughly chop the capsicum, | I roughly chop the capsicum, |
267 | 00:14:35,240 | 00:14:39,519 | added the chargrilled vegies, finish off with one egg yolk. | added the chargrilled vegies, finish off with one egg yolk. |
268 | 00:14:39,720 | 00:14:42,879 | You want to actually leave the egg yolk as is | You want to actually leave the egg yolk as is |
269 | 00:14:43,080 | 00:14:46,759 | just for you to have this ooziness coming out of it. | just for you to have this ooziness coming out of it. |
270 | 00:14:48,120 | 00:14:52,039 | The lamb backstrap is perfectly rested | The lamb backstrap is perfectly rested |
271 | 00:14:52,240 | 00:14:55,960 | and I wanted the mojo picon at the bottom, | and I wanted the mojo picon at the bottom, |
272 | 00:14:56,159 | 00:14:59,720 | have the quenelle of pistachio mojo verde on the side... | have the quenelle of pistachio mojo verde on the side... |
273 | 00:14:59,919 | 00:15:01,360 | Yep, perfect. | Yep, perfect. |
274 | 00:15:02,519 | 00:15:04,960 | ..and then the lamb. | ..and then the lamb. |
275 | 00:15:10,399 | 00:15:14,320 | The meatballs and sauce are ready, the rice is ready and I taste it. | The meatballs and sauce are ready, the rice is ready and I taste it. |
276 | 00:15:14,519 | 00:15:16,720 | Oh, my God! That's good. | Oh, my God! That's good. |
277 | 00:15:16,919 | 00:15:20,600 | So I get my rice, I put it in the middle of the plate | So I get my rice, I put it in the middle of the plate |
278 | 00:15:20,799 | 00:15:24,080 | and I start putting my meatballs and tomato on top. | and I start putting my meatballs and tomato on top. |
279 | 00:15:25,879 | 00:15:27,600 | Two minutes to go! | Two minutes to go! |
280 | 00:15:27,799 | 00:15:29,519 | Dos minutos. | Dos minutos. |
281 | 00:15:29,720 | 00:15:32,159 | Dos minutos! Si, very good. Si. | Dos minutos! Si, very good. Si. |
282 | 00:15:34,240 | 00:15:35,919 | In the back of my head, | In the back of my head, |
283 | 00:15:36,120 | 00:15:38,720 | I just knew there's maybe not enough time to get this ready | I just knew there's maybe not enough time to get this ready |
284 | 00:15:38,919 | 00:15:40,840 | but I really have to keep pushing. | but I really have to keep pushing. |
285 | 00:15:43,039 | 00:15:47,039 | While they were cooking, I moved on to plate up the salads. | While they were cooking, I moved on to plate up the salads. |
286 | 00:15:47,240 | 00:15:49,799 | I knew I was cutting it fine with the lamb, | I knew I was cutting it fine with the lamb, |
287 | 00:15:50,000 | 00:15:53,480 | I was a little bit worried the lamb's going to be undercooked. | I was a little bit worried the lamb's going to be undercooked. |
288 | 00:15:54,559 | 00:15:57,120 | Yeah, Adrian! Whoo! Adrian! | Yeah, Adrian! Whoo! Adrian! |
289 | 00:15:58,559 | 00:15:59,919 | It is a simple dish, | It is a simple dish, |
290 | 00:16:00,159 | 00:16:03,720 | but I'm hoping that the taste and the wholesome flavours will come through. | but I'm hoping that the taste and the wholesome flavours will come through. |
291 | 00:16:05,759 | 00:16:07,480 | Go, Pete! Whoo! | Go, Pete! Whoo! |
292 | 00:16:07,679 | 00:16:09,039 | (APPLAUSE) | (APPLAUSE) |
293 | 00:16:09,240 | 00:16:11,279 | Get that lamb up there. | Get that lamb up there. |
294 | 00:16:12,759 | 00:16:14,759 | It was a lot harder than I thought it was going to be. | It was a lot harder than I thought it was going to be. |
295 | 00:16:14,960 | 00:16:17,840 | I think I got there, just. I hope the lamb's OK. | I think I got there, just. I hope the lamb's OK. |
296 | 00:16:18,039 | 00:16:19,600 | DAN HONG: (CHANTS) Bella! Bella! | DAN HONG: (CHANTS) Bella! Bella! |
297 | 00:16:19,799 | 00:16:22,039 | (CHEERING AND APPLAUSE) | (CHEERING AND APPLAUSE) |
298 | 00:16:24,919 | 00:16:28,159 | Not 100% sure about having the flavour I wanted, | Not 100% sure about having the flavour I wanted, |
299 | 00:16:28,360 | 00:16:31,399 | but I'm happy that I actually finished the dish. | but I'm happy that I actually finished the dish. |
300 | 00:16:32,440 | 00:16:33,960 | A group hug. | A group hug. |
301 | 00:16:34,159 | 00:16:35,720 | (ALL LAUGH) | (ALL LAUGH) |
302 | 00:16:35,919 | 00:16:37,360 | Wow, this is close. | Wow, this is close. |
303 | 00:16:43,519 | 00:16:46,919 | MAEVE O'MEARA: Our home cooks and Anada's sous-chef Bella | MAEVE O'MEARA: Our home cooks and Anada's sous-chef Bella |
304 | 00:16:47,120 | 00:16:51,200 | have created three impressive and aromatic Spanish lamb dishes, | have created three impressive and aromatic Spanish lamb dishes, |
305 | 00:16:51,440 | 00:16:56,480 | but which one will blind tasting judge Mark think is a cut above the rest? | but which one will blind tasting judge Mark think is a cut above the rest? |
306 | 00:16:56,679 | 00:16:58,000 | MELISSA LEONG: Welcome back, Mark. | MELISSA LEONG: Welcome back, Mark. |
307 | 00:16:58,200 | 00:17:00,360 | MARK OLIVE: Wow, this looks really nice. | MARK OLIVE: Wow, this looks really nice. |
308 | 00:17:00,559 | 00:17:02,320 | Just the colour and how vibrant it is, | Just the colour and how vibrant it is, |
309 | 00:17:02,519 | 00:17:05,359 | and the different cuts of lamb that we've got on the pass. | and the different cuts of lamb that we've got on the pass. |
310 | 00:17:05,559 | 00:17:07,359 | DAN HONG: Well, where do you want to start? | DAN HONG: Well, where do you want to start? |
311 | 00:17:07,559 | 00:17:09,519 | Let's start up here. | Let's start up here. |
312 | 00:17:11,839 | 00:17:16,119 | So, Mark, this is lamb with pistachio mojo verde and mojo picon. | So, Mark, this is lamb with pistachio mojo verde and mojo picon. |
313 | 00:17:17,440 | 00:17:19,279 | A lot of people like their lamb like this, | A lot of people like their lamb like this, |
314 | 00:17:19,480 | 00:17:23,880 | just seared on the outside, nice and juicy inside. | just seared on the outside, nice and juicy inside. |
315 | 00:17:24,079 | 00:17:27,920 | I'm going to mix this through first because the egg yolk is in here. | I'm going to mix this through first because the egg yolk is in here. |
316 | 00:17:28,119 | 00:17:30,720 | Let's just coat all of those vegies. | Let's just coat all of those vegies. |
317 | 00:17:36,000 | 00:17:39,160 | They even thought of me - black olives. | They even thought of me - black olives. |
318 | 00:17:39,359 | 00:17:41,720 | (LAUGHS) | (LAUGHS) |
319 | 00:17:41,920 | 00:17:43,519 | That's a winner on its own. | That's a winner on its own. |
320 | 00:17:43,720 | 00:17:45,000 | It's full of colour, | It's full of colour, |
321 | 00:17:45,200 | 00:17:48,440 | and with that egg over it, it's a fiesta in a bowl. | and with that egg over it, it's a fiesta in a bowl. |
322 | 00:17:48,640 | 00:17:50,960 | But it's about the lamb. | But it's about the lamb. |
323 | 00:17:52,319 | 00:17:54,880 | The knife just sliced through that. | The knife just sliced through that. |
324 | 00:18:00,759 | 00:18:04,160 | Pistachios are popping out of the verde, | Pistachios are popping out of the verde, |
325 | 00:18:04,359 | 00:18:06,480 | a bit of chilli, paprika. | a bit of chilli, paprika. |
326 | 00:18:06,680 | 00:18:08,279 | This is excellent. | This is excellent. |
327 | 00:18:08,480 | 00:18:12,920 | The lamb's cooked perfectly, got a nice rosiness to it. | The lamb's cooked perfectly, got a nice rosiness to it. |
328 | 00:18:13,119 | 00:18:15,759 | It's a simple cut of meat that's been respected really well, | It's a simple cut of meat that's been respected really well, |
329 | 00:18:15,960 | 00:18:17,240 | cooked really well, | cooked really well, |
330 | 00:18:17,440 | 00:18:20,160 | and if this is what's in store on the first plate, | and if this is what's in store on the first plate, |
331 | 00:18:20,359 | 00:18:22,039 | I'm in for a great night. | I'm in for a great night. |
332 | 00:18:22,240 | 00:18:24,000 | I think you might be, Mark. | I think you might be, Mark. |
333 | 00:18:25,680 | 00:18:30,319 | These are Spanish meatballs with tomato sauce and saffron rice. | These are Spanish meatballs with tomato sauce and saffron rice. |
334 | 00:18:32,599 | 00:18:35,279 | It looks hearty, it looks generous. | It looks hearty, it looks generous. |
335 | 00:18:35,480 | 00:18:37,440 | Love the saffron rice. | Love the saffron rice. |
336 | 00:18:41,160 | 00:18:44,160 | Just on first look, a bit dry. | Just on first look, a bit dry. |
337 | 00:18:44,359 | 00:18:45,440 | BOTH: Mm. | BOTH: Mm. |
338 | 00:18:48,920 | 00:18:52,720 | The seasoning in the meatballs - I can taste oregano, | The seasoning in the meatballs - I can taste oregano, |
339 | 00:18:52,920 | 00:18:55,279 | there's a little bit of thyme in there. | there's a little bit of thyme in there. |
340 | 00:18:55,519 | 00:18:59,799 | I would have preferred that the meatballs were just a little bit juicier | I would have preferred that the meatballs were just a little bit juicier |
341 | 00:19:00,000 | 00:19:02,000 | but the sauce, rich. | but the sauce, rich. |
342 | 00:19:02,200 | 00:19:04,519 | It's got depth, it's got personality. | It's got depth, it's got personality. |
343 | 00:19:05,559 | 00:19:08,359 | Overall, the rice is perfect, | Overall, the rice is perfect, |
344 | 00:19:08,559 | 00:19:10,359 | the sauce is on point. | the sauce is on point. |
345 | 00:19:10,559 | 00:19:13,960 | It's just the meatball itself, a bit dry. | It's just the meatball itself, a bit dry. |
346 | 00:19:14,160 | 00:19:16,119 | Just a little bit juicier, | Just a little bit juicier, |
347 | 00:19:16,319 | 00:19:17,960 | they would have nailed this challenge. | they would have nailed this challenge. |
348 | 00:19:18,160 | 00:19:20,200 | Well, Mark, there's one to go. | Well, Mark, there's one to go. |
349 | 00:19:22,799 | 00:19:26,240 | These are lamb cutlets with fennel salad and brussels sprouts. | These are lamb cutlets with fennel salad and brussels sprouts. |
350 | 00:19:27,319 | 00:19:31,200 | Fennel always reminds me of aniseed myrtle, the Indigenous herb. | Fennel always reminds me of aniseed myrtle, the Indigenous herb. |
351 | 00:19:31,400 | 00:19:33,759 | It comes from the Bundjalung region. | It comes from the Bundjalung region. |
352 | 00:19:37,599 | 00:19:39,319 | That's very refreshing. | That's very refreshing. |
353 | 00:19:39,519 | 00:19:43,200 | There's something else in there and it's sweet. | There's something else in there and it's sweet. |
354 | 00:19:43,400 | 00:19:45,640 | There's honey in the dressing. | There's honey in the dressing. |
355 | 00:19:46,680 | 00:19:48,599 | Clever. | Clever. |
356 | 00:19:48,799 | 00:19:50,880 | Brussels sprouts. | Brussels sprouts. |
357 | 00:19:51,920 | 00:19:53,000 | Mm. | Mm. |
358 | 00:19:55,799 | 00:19:57,079 | I'm loving it. | I'm loving it. |
359 | 00:19:57,279 | 00:19:59,799 | That's... That's just... Ooh. | That's... That's just... Ooh. |
360 | 00:20:00,000 | 00:20:03,000 | But it's all about the lamb. | But it's all about the lamb. |
361 | 00:20:09,720 | 00:20:12,640 | It could have just been cooked a little bit more | It could have just been cooked a little bit more |
362 | 00:20:12,839 | 00:20:15,519 | because you want that char on the outside. | because you want that char on the outside. |
363 | 00:20:15,720 | 00:20:20,640 | The accompaniments are perfect, but it's all about this baby here. | The accompaniments are perfect, but it's all about this baby here. |
364 | 00:20:20,839 | 00:20:23,039 | It could have been done a little bit longer. | It could have been done a little bit longer. |
365 | 00:20:23,240 | 00:20:25,480 | Three great plates on the pass. | Three great plates on the pass. |
366 | 00:20:25,680 | 00:20:27,960 | I'm really going to have to think about this. | I'm really going to have to think about this. |
367 | 00:20:31,680 | 00:20:34,359 | MAEVE O'MEARA: It's Spanish Week in The Chefs' Line kitchen. | MAEVE O'MEARA: It's Spanish Week in The Chefs' Line kitchen. |
368 | 00:20:34,559 | 00:20:38,480 | Sous-chef Bella from Anada and our home cooks have created | Sous-chef Bella from Anada and our home cooks have created |
369 | 00:20:38,680 | 00:20:41,519 | three impressive Spanish lamb dishes. | three impressive Spanish lamb dishes. |
370 | 00:20:41,720 | 00:20:45,119 | Now it's time for blind tasting judge Mark to reveal | Now it's time for blind tasting judge Mark to reveal |
371 | 00:20:45,319 | 00:20:46,599 | which one topped the lot. | which one topped the lot. |
372 | 00:20:46,799 | 00:20:49,359 | You all cooked some fantastic lamb dishes tonight | You all cooked some fantastic lamb dishes tonight |
373 | 00:20:49,559 | 00:20:51,559 | in just 60 minutes. | in just 60 minutes. |
374 | 00:20:51,759 | 00:20:53,319 | Congratulations. | Congratulations. |
375 | 00:20:56,920 | 00:21:00,119 | Home cooks, you look a little exhausted, how are you? | Home cooks, you look a little exhausted, how are you? |
376 | 00:21:00,319 | 00:21:02,200 | BOTH: Tired. (LAUGHS) | BOTH: Tired. (LAUGHS) |
377 | 00:21:02,400 | 00:21:05,519 | Sous-chef Bella, where you happy with your lamb tonight? | Sous-chef Bella, where you happy with your lamb tonight? |
378 | 00:21:05,720 | 00:21:07,839 | Considering the time and everything, | Considering the time and everything, |
379 | 00:21:08,039 | 00:21:10,200 | putting everything on the plate, yes. | putting everything on the plate, yes. |
380 | 00:21:11,279 | 00:21:16,119 | Well, Mark, which of these terrific lamb dishes is the winner? | Well, Mark, which of these terrific lamb dishes is the winner? |
381 | 00:21:16,319 | 00:21:18,359 | Eating all of the dishes tonight, | Eating all of the dishes tonight, |
382 | 00:21:18,559 | 00:21:21,799 | I could tell they were made with love, | I could tell they were made with love, |
383 | 00:21:22,000 | 00:21:27,119 | but the best plate on the pass is... | but the best plate on the pass is... |
384 | 00:21:36,480 | 00:21:42,680 | For me, the best plate on the pass is... | For me, the best plate on the pass is... |
385 | 00:21:46,279 | 00:21:50,240 | ..the lamb with mojo picon and mojo verde. | ..the lamb with mojo picon and mojo verde. |
386 | 00:21:54,799 | 00:21:56,839 | Bella, you've still got your job. You look relieved. | Bella, you've still got your job. You look relieved. |
387 | 00:21:57,039 | 00:21:58,640 | (ALL LAUGH) | (ALL LAUGH) |
388 | 00:22:00,319 | 00:22:04,599 | This whole dish just... It was screaming Spain to me. | This whole dish just... It was screaming Spain to me. |
389 | 00:22:04,799 | 00:22:10,240 | The vegetables were just winners and the verde sauce, spot on. | The vegetables were just winners and the verde sauce, spot on. |
390 | 00:22:10,440 | 00:22:12,039 | But that lamb... | But that lamb... |
391 | 00:22:12,240 | 00:22:14,160 | Backstrap is a simple cut of meat. | Backstrap is a simple cut of meat. |
392 | 00:22:14,359 | 00:22:18,279 | If it's not handled properly, it can go really wrong really quick. | If it's not handled properly, it can go really wrong really quick. |
393 | 00:22:18,480 | 00:22:21,720 | Tonight, though, you got it really right | Tonight, though, you got it really right |
394 | 00:22:21,920 | 00:22:23,680 | and it was just perfect. | and it was just perfect. |
395 | 00:22:23,880 | 00:22:25,880 | Thank you. | Thank you. |
396 | 00:22:27,920 | 00:22:33,480 | Well, Mark, which lamb tonight was the odd one out? | Well, Mark, which lamb tonight was the odd one out? |
397 | 00:22:33,680 | 00:22:36,000 | After tasting your Spanish lamb dishes, | After tasting your Spanish lamb dishes, |
398 | 00:22:36,200 | 00:22:42,000 | I have to choose a dish that didn't quite live up to my expectations | I have to choose a dish that didn't quite live up to my expectations |
399 | 00:22:42,200 | 00:22:44,160 | and that dish is... | and that dish is... |
400 | 00:22:45,960 | 00:22:47,279 | ..the lamb cutlets. | ..the lamb cutlets. |
401 | 00:22:47,480 | 00:22:49,240 | Who made these? | Who made these? |
402 | 00:22:49,440 | 00:22:50,880 | Peter. | Peter. |
403 | 00:22:51,079 | 00:22:52,559 | Were you expecting that? | Were you expecting that? |
404 | 00:22:52,759 | 00:22:54,119 | I was worried about the lamb. | I was worried about the lamb. |
405 | 00:22:54,319 | 00:22:56,000 | I think they were certainly undercooked. | I think they were certainly undercooked. |
406 | 00:22:56,200 | 00:22:58,079 | I would have liked to have seen | I would have liked to have seen |
407 | 00:22:58,279 | 00:23:00,279 | a little bit more colour on the outside | a little bit more colour on the outside |
408 | 00:23:00,480 | 00:23:02,519 | and that fat rendered down. | and that fat rendered down. |
409 | 00:23:03,759 | 00:23:06,519 | If this was a salad and a sprout challenge, | If this was a salad and a sprout challenge, |
410 | 00:23:06,720 | 00:23:08,279 | you would have won this hands down. | you would have won this hands down. |
411 | 00:23:08,480 | 00:23:09,720 | Thank you. | Thank you. |
412 | 00:23:13,079 | 00:23:14,319 | Congratulations. | Congratulations. |
413 | 00:23:14,519 | 00:23:17,559 | Well, then, Adrian, these meatballs must have come from you. | Well, then, Adrian, these meatballs must have come from you. |
414 | 00:23:17,759 | 00:23:20,720 | They're mine, and my mum's and my grandma's. | They're mine, and my mum's and my grandma's. |
415 | 00:23:22,079 | 00:23:25,359 | The meatballs, I could taste the flavours of the oregano | The meatballs, I could taste the flavours of the oregano |
416 | 00:23:25,559 | 00:23:27,079 | and the thyme in there. | and the thyme in there. |
417 | 00:23:27,279 | 00:23:29,279 | I could taste the heritage in this plate, | I could taste the heritage in this plate, |
418 | 00:23:29,480 | 00:23:30,759 | so thank you. | so thank you. |
419 | 00:23:30,960 | 00:23:32,519 | Thank you very much. | Thank you very much. |
420 | 00:23:34,000 | 00:23:37,920 | Adrian, you didn't win tonight, but you are tonight's top home cook. | Adrian, you didn't win tonight, but you are tonight's top home cook. |
421 | 00:23:38,119 | 00:23:39,880 | Oh, cool. (LAUGHS) Thank you. | Oh, cool. (LAUGHS) Thank you. |
422 | 00:23:40,119 | 00:23:44,000 | And that means you'll be facing off against head chef Maria in the final of Spanish Week! | And that means you'll be facing off against head chef Maria in the final of Spanish Week! |
423 | 00:23:44,200 | 00:23:46,200 | That's exciting. And scary! | That's exciting. And scary! |
424 | 00:23:47,920 | 00:23:50,200 | Now everybody come in here and share some lamb! | Now everybody come in here and share some lamb! |
425 | 00:23:50,400 | 00:23:53,200 | Baa. Never lamb alone! | Baa. Never lamb alone! |
426 | 00:23:57,799 | 00:24:00,960 | Those brussels sprouts, I could eat them all day. | Those brussels sprouts, I could eat them all day. |
427 | 00:24:01,160 | 00:24:03,759 | Except I didn't even get a trophy! (LAUGHS) | Except I didn't even get a trophy! (LAUGHS) |
428 | 00:24:07,079 | 00:24:09,519 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
429 | 00:24:09,720 | 00:24:14,440 | For the final Spanish cook-off it's a battle for the best paella. | For the final Spanish cook-off it's a battle for the best paella. |
430 | 00:24:14,640 | 00:24:16,279 | That looks pretty decadent, doesn't it? | That looks pretty decadent, doesn't it? |
431 | 00:24:16,480 | 00:24:18,599 | But who will win Spanish Week - | But who will win Spanish Week - |
432 | 00:24:18,799 | 00:24:22,000 | head chef Maria or home cook Adrian? | head chef Maria or home cook Adrian? |
433 | 00:24:22,200 | 00:24:23,799 | Do you need some help cleaning the mussels? | Do you need some help cleaning the mussels? |
434 | 00:24:24,000 | 00:24:25,599 | I would love some help cleaning mussels! | I would love some help cleaning mussels! |
435 | 00:24:25,799 | 00:24:27,759 | No worries. Traitor! | No worries. Traitor! |
436 | 00:24:27,960 | 00:24:29,680 | Traitor, I say! | Traitor, I say! |