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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!